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Two of the most feared shows

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in food competition history are

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<i>Guy's Grocery Games</i>

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<i>and, of course,</i> Chopped <i>,</i>

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and tonight, we're combining
culinary forces,

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as <i>Chopped</i> champions
take on Flavortown Market.

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Does it get any better?

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Does it get any worse?

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[Guy] <i>And with the help</i>
<i>of my secret weapon,</i>

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the one and only
<i>Chopped</i> host, Ted Allen!

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Four chefs, two courses,

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one winner.

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The challenge, create
an unforgettable meal

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from the mystery items
in these baskets.

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Hey, Guy.
There's nothing in the basket.

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No, that's it, Ted.

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I want you
to pick out the items.

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<i>Tougher, bigger, better.</i>

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<i>That's what I'm talking about!</i>

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<i>It's Triple G</i>
<i>meets</i> Chopped, <i>tonight,</i>

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on <i>Guy's Grocery Games.</i>

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{\an8}Let's meet the <i>Chopped</i> champs
here to take on Flavortown.

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{\an8}Now, first up, we have
Martel Stone,

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{\an8}executive chef
from Washington, D.C.,

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who won <i>Chopped Next Gen</i>
with his West African flavors.

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[Martel] <i>Being on</i> Chopped <i>was</i>

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<i>one of the most
challenging competitions,</i>

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<i>because you can't
really have a strategy.</i>

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Welcome to Flavortown!

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He's got
way better hair than me.

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{\an8}Next, we have Tatiana Rosana,
executive chef from Boston,

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{\an8}who cooked
from her Cuban roots to become

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a two time <i>Chopped</i> champ.

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[Ted] You are
the <i>Chopped</i> champion.

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Thank you, guys!

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I am first-generation
Cuban-American,

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<i>and I was classically trained
in French cuisine,</i>

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so there is not much
that intimidates me.

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-Nice to have you.
I love those Cuban roots.
-Thank you.

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{\an8}Then there's Chris Holland,

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{\an8}chef/owner
of an upscale New York eatery,

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<i>who has won</i> Chopped <i>three times</i>

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with his
outside the box cuisine,

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that includes
cooking with tarantulas.

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[Chris] <i>There's no food</i>

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<i>on this earth
that grosses me out.</i>

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What is it?

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And why don't
I want to stop eating it?

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[Chris] <i>I won</i> Chopped
<i>by breaking all the rules,</i>

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and now I'm ready
to throw down in Flavortown.

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We have a rule about
better hair than me, okay?

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You guys are
already breaking the rule!

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{\an8}And finally, Diana Sabater,
a former cop

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{\an8}who became a chef
after winning <i>Chopped,</i>

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{\an8}and went on to become

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{\an8}the Ultimate <i>Chopped</i>
Grand Champion.

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My secret to winning <i>Chopped</i>...

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The sofrito was
a really nice touch to it.

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- [Ted] Congratulations.
- Ahhh!

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<i>Is just to stick
with what I know,</i>

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<i>which is Latin cuisine.</i>

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I like the shades!

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Oh, they're in for it.

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Well, chefs, welcome!

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I've always wanted
the epic mashup between

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{\an8}<i>Chopped</i> and Triple G.

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{\an8}I mean, two of Food Network's
favorite shows,

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{\an8}and that's why

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{\an8}- we went and got
<i>Chopped</i> champs.
- Yeah.

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{\an8}The winner of Triple G will
get to shop Flavortown Market

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{\an8}for up to 20,000 bucks.

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{\an8}[Tatiana] <i>I have won</i>
<i>$10,000 on</i> Chopped <i>,</i>

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but now I'm trying to go
for the big money,

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<i>$20,000.</i>

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[Guy] The bad news is,
since we're combining

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the two competitions,
the challenges will be

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twice as hard.
It'll be twice as hard.

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Now, usually,
in the first round of <i>Chopped,</i>

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what do you make?

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[all] Appetizer. An appetizer.

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An appetizer! Exactly.

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I want you to make
a Champion's Appetizer.

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{\an8}Feel good about that?

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{\an8}No, wait.

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You know what?
Something's missing.

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'Cause I'm thinking
there's one part of <i>Chopped</i>

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- that is super essential...
- No!

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But we need to bring out

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- the right guy.
- No!

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We need to bring out
a big surprise for you.
Hunter?

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- Thank you very much.
- [all chuckling]

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I just brought
some gifts for you guys.
It's the first time here.

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[Guy] I think
these look familiar.

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- [Diana] <i>Yes, unfortunately.</i>
- [Martel] <i>Yeah!</i>

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[Guy] <i>This is a surprise!</i>

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I think if you're gonna
compete on Triple G,

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you got your baskets,
we brought you these baskets,

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but you know what, folks?

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- This isn't the surprise
I'm talking about.
- You want that one?

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[Guy] Get the real surprise.

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I mean, you want to talk
about massive...

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Oh!

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The curtain.
What is happening?

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- Oh!
- Oh, hi!

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- [all laughing]
- [all applauding]

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{\an8}[Guy] The legend himself!

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- Oh, my God!
- Oh, God!

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[Guy] Ted Allen.
What do you think of that?

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Does he get to eat today?

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Chefs, I have selected the items

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in your mystery basket

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<i>from the shelves
of Flavortown Market,</i>

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so rather than a <i>Chopped</i> basket

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{\an8}you will have
a "Shopped" basket.

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-Oh, my gosh.
-[Guy] Look at that.
There we go.

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I thought we were getting
away from this. [chuckles]

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- Here you go!
- Nice to see you, Ted.

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[Guy] Chefs, go ahead
and open your baskets.

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[Ted] Go ahead
and open your baskets.

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- And your appetizer
ingredients are...
- Oh, no!

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{\an8}[Ted] ...guanciale,
rainbow chard,

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{\an8}prickly pear jelly...

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{\an8}[Tatiana] Freeze-dried durian?

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{\an8}...and freeze-dried durian.

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[Diana] Savage.

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All right, chefs.
The market is yours.

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And the clock starts...

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Hold it! Hold on, hold on,
hold on, hold on.

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Ted, Ted, we...

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This is grocery games,

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We have to have a game.

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Oh, right! We gotta
give you a game.

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- [Guy] So we have a game.
- What's the toughest game
you've got?

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All right.

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I know that you don't have

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a lot of frozen food in <i>Chopped.</i>

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How about a little

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Frozen Food Feud?

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Oh, dear!

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[Guy] You're gonna make
a Champion's Appetizer

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using your <i>Chopped</i> basket,

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and you can only shop
for ingredients

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<i>- in the frozen section.</i>
- [Hunter] <i>That's cold.</i>

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- Got something like that?
- Does it get any better?

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Does it get any worse?

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Folks, the market is yours.

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The clock starts...

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Hold on! Hold on.

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- Hold on.
- Oh-ho-ho.

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- In Triple G,
you've seen the show, it's...
- [chuckles]

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It's not "now," it's the...

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{\an8}Oh, you're talking about,
like, "Three, two, one, go."

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{\an8}[Guy] Yeah, that's...

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{\an8}[Hunter] That would be it.
That's good.

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{\an8}See? He's such a natural!

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{\an8}Hunter, I'm definitely retiring.

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{\an8}- Ted, take it over.
- You're in trouble!

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{\an8}Frozen food. Why frozen food?

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{\an8}<i>No fresh fruit,</i>

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{\an8}<i>no dairy,</i>

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{\an8}<i>no vegetables.</i>

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{\an8}What am I gonna do?

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{\an8}<i>Having to use</i>
all of the basket ingredients,

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{\an8}<i>and only using ingredients
in the frozen aisle is</i>

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{\an8}<i>really throwing me for a loop.</i>

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{\an8}All right, what do we got here?

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{\an8}Some shrimp.

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{\an8}I see the frozen shrimp.

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{\an8}<i>I'm gonna do a grilled shrimp</i>

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{\an8}<i>in a prickly pear agrodolce</i>

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{\an8}<i>over wilted Swiss chard.</i>

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{\an8}<i>We'll chop the dried durian
with guanciale.</i>

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All right.

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I'm feeling good, guys.

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All right, all right.

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<i>The whammy ingredients, for me,</i>

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<i>float around the idea of a soup.</i>

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<i>For my Champion's Appetizer,</i>

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{\an8}<i>I'm planning to make
a sweet pea veloute.</i>

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Basically, it's just
a fancy soup.

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<i>The soup will be my vessel,
and these whammy ingredients</i>

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<i>will be used to elevate
the Champion Appetizer.</i>

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<i>Crispy guanciale,</i>

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<i>sauteed Swiss chard,</i>

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<i>prickly pear jelly
as a pickling liquid</i>

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<i>for the chard stems,</i>

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and a little layer of funk
from the freeze-dried durian.

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What do you think
about being here?

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Well, it's exciting
because, you know,

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I don't usually get
to pick what's in the basket.

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[Guy] And you did
a great job, by the way.

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I mean, that is Triple G
level, without question.

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- [Ted] Yeah.
- [Guy] And what's
the other thing?

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Uh, I never get to judge.

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That's right!
You never get to judge.

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Never taste the food!

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And I'm hungry!

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You're in Flavortown, buddy!

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- Everything is yours.
- I love it.

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[Chris] <i>For me,</i>
<i>I'm going into this,</i>

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<i>and I'm gonna play it</i>
<i>like I played</i> Chopped.

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<i>I am just looking for things
that I can use to complement</i>

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the basket ingredients.

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{\an8}<i>Frozen Tater Tots are delicious.</i>

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{\an8}<i>They're precooked potatoes
that I know that I can</i>

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00:06:41,667 --> 00:06:43,943
{\an8}<i>fabricate into a waffle, and so,</i>

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00:06:43,967 --> 00:06:46,300
{\an8}for my Champion's Appetizer,
I'm going to make

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{\an8}<i>a charred chard salad</i>

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00:06:49,066 --> 00:06:51,976
{\an8}<i>with a prickly pear jelly
gastrique,</i>

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00:06:52,000 --> 00:06:54,443
{\an8}<i>over a Tater Tot waffle</i>

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00:06:54,467 --> 00:06:56,142
{\an8}<i>with a poblano puree,</i>

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00:06:56,166 --> 00:06:59,100
{\an8}<i>and a durian
and guanciale vinaigrette.</i>

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00:06:59,166 --> 00:07:01,006
Um, I don't know.
Should I go back or not? Ugh!

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<i>I'm very excited to be on</i>
<i>the</i> Chopped <i>Triple G episode.</i>

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00:07:04,567 --> 00:07:07,843
It's like <i>Chopped,</i>
with a lot more exercise.

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00:07:07,867 --> 00:07:09,643
I can't use this!

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00:07:09,667 --> 00:07:11,543
Frozen food is
not fun to work with,

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because when you're
on a time limit,

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00:07:13,967 --> 00:07:16,142
<i>you can't just grab
a big piece of meat.</i>

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<i>It takes time to defrost.</i>

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Um...

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<i>I was surprised to see
sweet plantains,</i>

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<i>and I'm like, "Okay.
This is what I'm doing.</i>

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00:07:24,066 --> 00:07:25,409
<i>I'm making mofongo."</i>

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{\an8}<i>With mofongo, the main star
of the dish is the plantains.</i>

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I'm going to use the guanciale,

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<i>prickly pear jelly,
and the freeze-dried durian</i>

228
00:07:33,266 --> 00:07:34,743
<i>to create a spice blend.</i>

229
00:07:34,767 --> 00:07:36,142
Mushrooms.

230
00:07:36,166 --> 00:07:37,743
<i>I'm just trying to make it
to the next round,</i>

231
00:07:37,767 --> 00:07:39,900
so I could actually shop
the whole store.

232
00:07:41,200 --> 00:07:43,242
Who better to critique
the <i>Chopped</i> champs

233
00:07:43,266 --> 00:07:45,242
than <i>Chopped</i> All-Stars
themselves,

234
00:07:45,266 --> 00:07:48,200
celebrated restauranteur
and master of Italian cuisine,

235
00:07:48,266 --> 00:07:50,076
{\an8}my brother from another mother,

236
00:07:50,100 --> 00:07:51,743
{\an8}the one and only
Chef Scott Conant.

237
00:07:51,767 --> 00:07:53,076
{\an8}Boston restauranteur

238
00:07:53,100 --> 00:07:55,500
{\an8}and <i>Tournament of Champions 3</i>
winner, the one and only,

239
00:07:55,567 --> 00:07:56,743
{\an8}call her "the champ"...

240
00:07:56,767 --> 00:07:58,500
{\an8}- Uh!
- [Guy] ...Chef Tiffani Faison!

241
00:07:58,567 --> 00:07:59,400
{\an8}- Uh!
- [Scott] Boom!

242
00:07:59,467 --> 00:08:00,509
{\an8}And, of course,

243
00:08:00,533 --> 00:08:02,253
{\an8}the James Beard Award-winning
host, the man,

244
00:08:02,967 --> 00:08:04,900
{\an8}the legend himself,

245
00:08:04,967 --> 00:08:06,443
{\an8}the one and only Ted Allen.

246
00:08:06,467 --> 00:08:07,843
{\an8}- Awesome to have
the three of you.
- [Tiffani] Whoo!

247
00:08:07,867 --> 00:08:09,900
[Ted] Talk about <i>Chopped</i>
and <i>Guy's Grocery Games!</i>

248
00:08:09,967 --> 00:08:11,242
Lot of similarities,

249
00:08:11,266 --> 00:08:12,543
but some really
serious differences.

250
00:08:12,567 --> 00:08:15,800
Number one, you have
so many choices,

251
00:08:15,867 --> 00:08:17,976
except for when
you choose frozen food.

252
00:08:18,000 --> 00:08:18,977
[judges chuckle]

253
00:08:19,001 --> 00:08:21,142
It's like I'm stepping in
to the news desk.

254
00:08:21,166 --> 00:08:22,643
- [judges chuckle]
- [imitating newscaster] Here
at Food Network

255
00:08:22,667 --> 00:08:24,066
Flavortown Headquarters,

256
00:08:24,100 --> 00:08:26,343
{\an8}- and this is Ted Allen
with the rest of the story.
- [chuckles]

257
00:08:26,367 --> 00:08:30,400
{\an8}Now, over to my correspondent,
Sweet Cheeks' Tiffani Faison.

258
00:08:30,467 --> 00:08:31,907
{\an8}Sports and clothing,
by Scott Conant.

259
00:08:32,367 --> 00:08:33,500
{\an8}[all chuckling]

260
00:08:33,567 --> 00:08:34,976
{\an8}[laughs]

261
00:08:35,000 --> 00:08:37,343
They give us a number
with this basket, I guess.

262
00:08:37,367 --> 00:08:39,543
Can't get away from
the " <i>Chopped</i> champion" label.

263
00:08:39,567 --> 00:08:41,133
[in normal voice] This
mystery basket...

264
00:08:41,166 --> 00:08:43,743
- Yeah, man, I know.
- compared to the other
mystery baskets you've had,

265
00:08:43,767 --> 00:08:45,242
how did he do?

266
00:08:45,266 --> 00:08:46,143
It's better than tarantula.

267
00:08:46,167 --> 00:08:47,500
All right, what are you making?

268
00:08:47,567 --> 00:08:49,900
{\an8}I am gonna make
a Tater Tot waffle

269
00:08:49,967 --> 00:08:52,142
{\an8}with a durian vinaigrette
for it,

270
00:08:52,166 --> 00:08:54,543
{\an8}with guanciale charred
Swiss chard.

271
00:08:54,567 --> 00:08:55,743
{\an8}- Charred Swiss chard?
- Right.

272
00:08:55,767 --> 00:08:57,142
Sounds like that everyday menu

273
00:08:57,166 --> 00:08:58,443
that you see
at a fast-food joint!

274
00:08:58,467 --> 00:08:59,467
[chuckles]

275
00:09:00,400 --> 00:09:01,640
<i>First thing I get started on is</i>

276
00:09:01,867 --> 00:09:03,242
<i>my Tater Tot waffle,</i>

277
00:09:03,266 --> 00:09:05,867
<i>defrosting the Tater Tots
in the broiler.</i>

278
00:09:06,967 --> 00:09:08,767
Can't get any eggs,
so I gotta use

279
00:09:09,867 --> 00:09:11,643
cornstarch and water.

280
00:09:11,667 --> 00:09:14,900
<i>I really, really wish I could
go grab a dozen eggs.</i>

281
00:09:14,967 --> 00:09:17,142
One trip to the regular part
of the store

282
00:09:17,166 --> 00:09:18,843
<i>would be so helpful.</i>

283
00:09:18,867 --> 00:09:21,142
<i>In some ways, this show</i>
<i>is harder than</i> Chopped.

284
00:09:21,166 --> 00:09:23,200
<i>You have to come up
with a dish right away.</i>

285
00:09:23,266 --> 00:09:24,200
<i>You have to commit to it.</i>

286
00:09:24,266 --> 00:09:25,643
{\an8}<i>If you're scrambling around</i>

287
00:09:25,667 --> 00:09:27,543
{\an8}<i>figuring out
what you're gonna do,</i>

288
00:09:27,567 --> 00:09:29,042
{\an8}<i>you've already lost the round.</i>

289
00:09:29,066 --> 00:09:31,000
{\an8}This all hinges on whether
my Tater Tot waffle

290
00:09:31,467 --> 00:09:32,767
works out, though, so...

291
00:09:33,767 --> 00:09:35,767
If that doesn't work,
I'm kind of screwed.

292
00:09:41,500 --> 00:09:43,000
{\an8}[Scott] <i>I'll tell you,</i>
<i>I'm so excited</i>

293
00:09:43,066 --> 00:09:44,643
to see all these
<i>Chopped</i> champions

294
00:09:44,667 --> 00:09:46,142
in Flavortown, right?

295
00:09:46,166 --> 00:09:47,843
[Tiffani] They all thought
they were showing up

296
00:09:47,867 --> 00:09:49,076
for Triple G, but

297
00:09:49,100 --> 00:09:50,443
"Ha-ha, it's <i>Chopped</i> ."

298
00:09:50,467 --> 00:09:52,242
- [Scott] Yeah.
- And Triple G.

299
00:09:52,266 --> 00:09:54,800
[Guy] Twenty-three minutes
to cook! Get cooking!

300
00:09:54,867 --> 00:09:56,443
How did you enjoy
the frozen foods section

301
00:09:56,467 --> 00:09:57,444
here at Flavortown Market?

302
00:09:57,468 --> 00:09:58,776
It wasn't terrible.

303
00:09:58,800 --> 00:10:00,142
{\an8}- [Guy] What's on the menu?
- [Martel] I'm gonna
make pea soup.

304
00:10:00,166 --> 00:10:02,142
{\an8}Add a little bit
of freeze-dried durian

305
00:10:02,166 --> 00:10:03,443
{\an8}and guanciale in.

306
00:10:03,467 --> 00:10:06,500
{\an8}- Got it.
- [Martel] And garnish it
with pickled Swiss chard.

307
00:10:06,567 --> 00:10:08,643
{\an8}- All right. Looks like
you got it going.
- [Martel] I think so.

308
00:10:08,667 --> 00:10:10,347
{\an8}<i>For my pickling liquid
for the chard stems,</i>

309
00:10:10,767 --> 00:10:12,543
{\an8}<i>I'm gonna use red wine vinegar</i>

310
00:10:12,567 --> 00:10:14,076
{\an8}<i>and prickly pear jelly.</i>

311
00:10:14,100 --> 00:10:16,443
{\an8}<i>I chop up some chard stems,</i>

312
00:10:16,467 --> 00:10:18,242
{\an8}<i>and pour</i>
the pickling liquid over them,

313
00:10:18,266 --> 00:10:20,076
{\an8}<i>and get it cooled down
as fast as possible.</i>

314
00:10:20,100 --> 00:10:21,467
{\an8}I'm on top. [exhales]

315
00:10:22,266 --> 00:10:23,743
{\an8}<i>I'm gonna move over
into the soup.</i>

316
00:10:23,767 --> 00:10:26,943
{\an8}<i>Next step is rendering out
some of the guanciale.</i>

317
00:10:26,967 --> 00:10:28,543
{\an8}<i>I'll add some
of the freeze-dried durian</i>

318
00:10:28,567 --> 00:10:31,242
{\an8}<i>and the peas
to the rendered guanciale.</i>

319
00:10:31,266 --> 00:10:32,743
<i>I kind of love frozen peas.</i>

320
00:10:32,767 --> 00:10:35,100
The cook time is cut in half.

321
00:10:35,166 --> 00:10:38,600
Martel, how is the scent
of that durian? Is it bad?

322
00:10:39,767 --> 00:10:41,142
- [chuckling] Yes, it's bad.
- [Tiffani] Is it?

323
00:10:41,166 --> 00:10:43,142
[both laugh]

324
00:10:43,166 --> 00:10:44,100
[Scott] He's not even hiding it!

325
00:10:44,166 --> 00:10:45,242
[Tiffani] Yeah!

326
00:10:45,266 --> 00:10:46,443
[Martel] <i>I've worked</i>
<i>with durian before.</i>

327
00:10:46,467 --> 00:10:49,543
It tastes like a skunk's tail,

328
00:10:49,567 --> 00:10:51,943
mixed with a diaper,

329
00:10:51,967 --> 00:10:54,500
and a little sprinkle
of Maldon sea salt.

330
00:10:55,967 --> 00:10:57,343
<i>So, to the blender I'm adding</i>

331
00:10:57,367 --> 00:11:00,743
<i>my pea-guanciale-durian mixture,</i>

332
00:11:00,767 --> 00:11:02,142
<i>with a little chicken stock,</i>

333
00:11:02,166 --> 00:11:03,566
<i>just to give me
a better mouth feel.</i>

334
00:11:05,000 --> 00:11:06,066
Oh, that's nice!

335
00:11:07,166 --> 00:11:08,976
[Tatiana] <i>My strategy is</i>
<i>to make sure I get</i>

336
00:11:09,000 --> 00:11:10,120
<i>that shrimp defrosted first.</i>

337
00:11:10,867 --> 00:11:14,142
{\an8}<i>I'm gonna make a sweet
and spicy grilled shrimp,</i>

338
00:11:14,166 --> 00:11:16,543
{\an8}<i>with a garlic rainbow chard,</i>

339
00:11:16,567 --> 00:11:18,867
{\an8}and a prickly pear gastrique,

340
00:11:20,000 --> 00:11:22,100
with some crispy guanciale.

341
00:11:22,867 --> 00:11:23,744
Oh, no!

342
00:11:23,768 --> 00:11:24,900
I can't get it open!

343
00:11:28,266 --> 00:11:29,843
Yes, I can!

344
00:11:29,867 --> 00:11:32,142
<i>I have to use
the prickly pear jelly,</i>

345
00:11:32,166 --> 00:11:35,443
<i>and I think that I can make
a really delicious agrodolce</i>

346
00:11:35,467 --> 00:11:36,543
<i>to glaze the shrimp.</i>

347
00:11:36,567 --> 00:11:37,610
That is sweet.

348
00:11:37,634 --> 00:11:40,000
{\an8}<i>I put the prickly pear jelly
into a pot,</i>

349
00:11:40,467 --> 00:11:42,643
{\an8}<i>and then I add
the blood orange puree,</i>

350
00:11:42,667 --> 00:11:44,843
<i>to make sure that
it kind of elevates it,</i>

351
00:11:44,867 --> 00:11:46,266
<i>and brings it
to that next level.</i>

352
00:11:46,767 --> 00:11:48,343
All right.

353
00:11:48,367 --> 00:11:50,142
[Guy] Okay.
Chef, how are we looking?

354
00:11:50,166 --> 00:11:51,643
How many shrimp are you cooking?

355
00:11:51,667 --> 00:11:53,000
For enough,
you got, for an army.

356
00:11:53,066 --> 00:11:54,076
[Tatiana] Well, I know I have...

357
00:11:54,100 --> 00:11:55,242
It's... I'm doing it for you,

358
00:11:55,266 --> 00:11:58,543
'cause it's a Championship
Appetizer, okay?

359
00:11:58,567 --> 00:12:00,242
-All right.
I'll give it to you.
-I got dainty ones.

360
00:12:00,266 --> 00:12:01,543
[Guy] You're just
in charge right now!

361
00:12:01,567 --> 00:12:03,142
[Tatiana] You know,
I'm always in charge. Come on!

362
00:12:03,166 --> 00:12:04,667
- I don't get it.
- Small but mighty.

363
00:12:06,300 --> 00:12:08,700
All right, chef.
What's on the menu?

364
00:12:08,767 --> 00:12:10,000
{\an8}I am making a mofongo.

365
00:12:11,567 --> 00:12:14,076
{\an8}<i>I'm gonna top it
with the guanciale,</i>

366
00:12:14,100 --> 00:12:16,400
<i>and the vegetables,
and frozen mushrooms.</i>

367
00:12:16,467 --> 00:12:17,600
I love mofongo.

368
00:12:17,667 --> 00:12:19,700
I wanted to go
a little Latin with this one.

369
00:12:19,767 --> 00:12:20,767
Great move.

370
00:12:23,266 --> 00:12:24,266
Argh.

371
00:12:25,000 --> 00:12:25,844
That's not gonna work.

372
00:12:25,868 --> 00:12:27,200
I'm gonna have to take it out.

373
00:12:27,266 --> 00:12:29,843
<i>The chicken stock
is frozen completely.</i>

374
00:12:29,867 --> 00:12:31,242
<i>I can't even scrape any out,</i>

375
00:12:31,266 --> 00:12:34,100
<i>so I have to go over and
defrost it in the microwave.</i>

376
00:12:35,100 --> 00:12:36,000
- Oh.
- So smart.

377
00:12:36,066 --> 00:12:37,476
- For all frozen foods, like...
- Oh, yeah.

378
00:12:37,500 --> 00:12:38,843
- [Tiffani] ...get it
in chef mind.
- [Scott] That's a good point.

379
00:12:38,867 --> 00:12:40,142
- [Tiffani] Let chef mind
help you.
- [Scott] Good point.

380
00:12:40,166 --> 00:12:42,042
[Diana] <i>While the stock</i>
<i>is working,</i>

381
00:12:42,066 --> 00:12:43,700
<i>I'm going to throw</i>

382
00:12:43,767 --> 00:12:46,266
<i>my frozen plantains
in the fryer.</i>

383
00:12:48,300 --> 00:12:49,643
<i>Once I defrost
the chicken broth,</i>

384
00:12:49,667 --> 00:12:53,076
<i>I put it in the pan,
get it going, and then I add</i>

385
00:12:53,100 --> 00:12:56,000
<i>some frozen ginger
and garlic to it.</i>

386
00:12:56,066 --> 00:12:58,500
{\an8}<i>Luckily, there were some
spices already in my pantry,</i>

387
00:12:58,567 --> 00:13:02,100
{\an8}<i>so I added a little cumin,</i>
and a pinch of cayenne pepper.

388
00:13:02,166 --> 00:13:04,100
<i>Pulled the plantains
out of the fryer.</i>

389
00:13:04,166 --> 00:13:07,976
<i>I started smashing them,
and then, I'm going to add</i>

390
00:13:08,000 --> 00:13:09,800
<i>the broth to it,
to add some flavor.</i>

391
00:13:11,567 --> 00:13:12,743
Halfway point, chefs!

392
00:13:12,767 --> 00:13:14,467
Fourteen minutes!
Fourteen to go!

393
00:13:15,667 --> 00:13:16,544
Chef, how are you feeling?

394
00:13:16,568 --> 00:13:17,843
{\an8}How'd the waffles come out?

395
00:13:17,867 --> 00:13:19,142
{\an8}[Chris] Pretty good,
pretty good.

396
00:13:19,166 --> 00:13:20,242
{\an8}They would have been
better with eggs,

397
00:13:20,266 --> 00:13:22,142
but you don't let us use eggs,
'cause you're mean.

398
00:13:22,166 --> 00:13:25,000
Add some vegetables on here,
it's just gonna have to do.

399
00:13:25,066 --> 00:13:26,800
<i>I'll get started
on my poblano puree,</i>

400
00:13:26,867 --> 00:13:30,242
<i>and I'm gonna use the toppings
from this veggie pizza,</i>

401
00:13:30,266 --> 00:13:31,900
<i>and then I add my poblanos.</i>

402
00:13:34,667 --> 00:13:38,242
<i>So, durian is a fruit
that I think is grown</i>

403
00:13:38,266 --> 00:13:39,700
somewhere in the pits of hell.

404
00:13:40,300 --> 00:13:41,343
{\an8}Actually, not bad.

405
00:13:41,367 --> 00:13:43,800
{\an8}<i>As it turned out,
the freeze-drying process</i>

406
00:13:43,867 --> 00:13:46,042
{\an8}<i>tamed the taste of the durian,</i>

407
00:13:46,066 --> 00:13:47,843
{\an8}and eliminated the smell of it,

408
00:13:47,867 --> 00:13:49,600
{\an8}which I really appreciated.

409
00:13:49,667 --> 00:13:52,643
{\an8}I might start using
durian in my kitchen!

410
00:13:52,667 --> 00:13:54,943
{\an8}<i>For my guanciale,
my idea is to make</i>

411
00:13:54,967 --> 00:13:57,743
{\an8}<i>really nice, crispy,
crunchy bits of pork,</i>

412
00:13:57,767 --> 00:14:00,543
{\an8}<i>and then also,
in my durian dressing</i>

413
00:14:00,567 --> 00:14:04,100
{\an8}<i>utilizing a bit
of prickly pear jelly.</i>

414
00:14:05,367 --> 00:14:06,743
The secret ingredient!

415
00:14:06,767 --> 00:14:08,076
Yeah, buddy!

416
00:14:08,100 --> 00:14:10,000
Pork fat makes
everything better.

417
00:14:10,166 --> 00:14:11,142
Even durian.

418
00:14:11,166 --> 00:14:12,143
<i>For the pickled chard,</i>

419
00:14:12,167 --> 00:14:14,343
<i>I'm just making a gastrique,</i>

420
00:14:14,367 --> 00:14:17,076
<i>using the jelly
along with red wine vinegar.</i>

421
00:14:17,100 --> 00:14:19,200
Pickle the stems of the chard.

422
00:14:21,767 --> 00:14:24,343
{\an8}<i>Durian dressing is gonna coat
all of my Swiss chard</i>

423
00:14:24,367 --> 00:14:26,100
<i>with a nice little bit of funk.</i>

424
00:14:27,567 --> 00:14:28,776
Phew!

425
00:14:28,800 --> 00:14:31,743
Chris is somebody who competed
on <i>Chopped</i> four times,

426
00:14:31,767 --> 00:14:33,900
- and won three
out of the four.
- Yep.

427
00:14:33,967 --> 00:14:36,500
That is
very difficult to pull off.

428
00:14:36,567 --> 00:14:37,567
He's ferocious.

429
00:14:38,367 --> 00:14:39,743
The bow tie says
"ferocious," all over it.

430
00:14:39,767 --> 00:14:41,207
[Ted chuckling] It does,
the bow tie!

431
00:14:41,800 --> 00:14:43,266
[Guy] Ten minutes! Ten to go!

432
00:14:43,967 --> 00:14:46,142
Ten minutes, 10 minutes.

433
00:14:46,166 --> 00:14:49,743
<i>So, after my pea veloute
blends, and it's super smooth,</i>

434
00:14:49,767 --> 00:14:50,744
<i>all I have to do is</i>

435
00:14:50,768 --> 00:14:52,900
<i>get the Swiss chard
leaves sauteed.</i>

436
00:14:54,200 --> 00:14:56,042
[Tiffani] <i>Chopped</i> is very,
sort of, cook the thing,

437
00:14:56,066 --> 00:14:57,076
the best dish wins.

438
00:14:57,100 --> 00:14:58,743
That's not always the case here,

439
00:14:58,767 --> 00:15:00,042
so there's a lot of gameplay.

440
00:15:00,066 --> 00:15:01,509
Gameplay counts here, in a way

441
00:15:01,533 --> 00:15:03,893
- that it maybe doesn't,
in <i>Chopped</i>, as much.
- [Scott] Yeah.

442
00:15:05,166 --> 00:15:06,467
Bring it together!

443
00:15:07,767 --> 00:15:09,743
[Tatiana] <i>I'm putting this off</i>
<i>for as long as possible,</i>

444
00:15:09,767 --> 00:15:11,247
<i>but I'm gonna
have to try this durian.</i>

445
00:15:11,667 --> 00:15:13,100
Go, go, go! Okay.

446
00:15:14,667 --> 00:15:15,767
Not very delightful.

447
00:15:17,166 --> 00:15:18,142
Okay.

448
00:15:18,166 --> 00:15:19,143
Yep.

449
00:15:19,167 --> 00:15:20,400
{\an8}<i>I know I want to pair</i>

450
00:15:20,467 --> 00:15:22,543
{\an8}<i>the durian fruit
with the guanciale,</i>

451
00:15:22,567 --> 00:15:25,943
{\an8}<i>because they're
both such a bold flavor...</i>

452
00:15:25,967 --> 00:15:28,000
{\an8}...with my
sauteed rainbow chard.

453
00:15:28,800 --> 00:15:30,867
{\an8}That is pungent.

454
00:15:31,867 --> 00:15:33,266
{\an8}[Guy] Seven and a half minutes!

455
00:15:34,266 --> 00:15:35,333
{\an8}And this.

456
00:15:35,367 --> 00:15:37,500
{\an8}<i>Now I'm gonna use
this freeze-dried durian.</i>

457
00:15:37,567 --> 00:15:39,076
{\an8}<i>I'm thinking of making
a spice blend.</i>

458
00:15:39,100 --> 00:15:41,020
{\an8}<i>I'm gonna add some cumin,
and a pinch of cayenne.</i>

459
00:15:43,467 --> 00:15:45,976
{\an8}<i>So I'm thinking I'm gonna
candy this guanciale,</i>

460
00:15:46,000 --> 00:15:48,976
{\an8}<i>and cover it
with the prickly pear jelly.</i>

461
00:15:49,000 --> 00:15:51,166
{\an8}<i>I still haven't used
my rainbow chard.</i>

462
00:15:52,200 --> 00:15:54,142
<i>I'm thinking,
just a quick little salad,</i>

463
00:15:54,166 --> 00:15:57,843
<i>and I'm gonna coat it
with the durian spice blend.</i>

464
00:15:57,867 --> 00:15:59,066
Bring it up a little notch.

465
00:15:59,567 --> 00:16:00,544
Four minutes, chefs!

466
00:16:00,568 --> 00:16:01,800
Four minutes!

467
00:16:04,166 --> 00:16:06,800
[Chris] <i>First thing I plate</i>
<i>is the poblano puree.</i>

468
00:16:06,867 --> 00:16:08,976
<i>Then, my Tater Tot waffle.</i>

469
00:16:09,000 --> 00:16:10,840
<i>The Tater Tot waffle,
I'm really happy with it.</i>

470
00:16:10,967 --> 00:16:13,200
<i>It's staying together,
it's crispy.</i>

471
00:16:13,266 --> 00:16:17,343
<i>Next, charred chard salad,
with the durian dressing.</i>

472
00:16:17,367 --> 00:16:19,800
<i>And then, finally,
a little bit of pickled chard.</i>

473
00:16:19,867 --> 00:16:22,200
[Guy] Three minutes!
Three minutes left, chefs!

474
00:16:22,266 --> 00:16:26,343
[Martel] <i>I start off by adding</i>
<i>two ladles of the soup.</i>

475
00:16:26,367 --> 00:16:27,643
<i>Add into the corner...</i>

476
00:16:27,667 --> 00:16:28,843
The corner of a bowl.

477
00:16:28,867 --> 00:16:30,843
<i>Some of the pickled chard stems,</i>

478
00:16:30,867 --> 00:16:33,900
<i>a couple pieces
of the crispy guanciale,</i>

479
00:16:33,967 --> 00:16:36,800
<i>and finish off with some
of the sauteed chard.</i>

480
00:16:36,867 --> 00:16:38,100
Two minutes! Two to go!

481
00:16:41,367 --> 00:16:43,042
I am not mad at it.

482
00:16:43,066 --> 00:16:45,443
<i>The first thing I do
is put the Swiss chard</i>

483
00:16:45,467 --> 00:16:47,643
<i>with the garlic
and guanciale and durian fruit</i>

484
00:16:47,667 --> 00:16:48,910
<i>on the bottom of the plate.</i>

485
00:16:48,934 --> 00:16:52,667
<i>Next, I top the Swiss chard
with the glazed shrimp.</i>

486
00:16:53,700 --> 00:16:55,000
Sixty seconds!

487
00:16:57,567 --> 00:16:59,900
[Diana] <i>I put the mofongo</i>
<i>on the center of the plate.</i>

488
00:17:01,266 --> 00:17:04,242
<i>Next, I add
the durian rainbow chard.</i>

489
00:17:04,266 --> 00:17:05,743
<i>Then, I put the mushrooms
and the peppers</i>

490
00:17:05,767 --> 00:17:06,800
<i>on top of the mofongo.</i>

491
00:17:06,867 --> 00:17:08,343
<i>Last thing that I add is</i>

492
00:17:08,367 --> 00:17:10,000
<i>the guanciale
prickly pear glaze.</i>

493
00:17:11,367 --> 00:17:14,100
<i>With seconds left,
I get everything on the plate.</i>

494
00:17:14,867 --> 00:17:17,142
{\an8}Five, four,

495
00:17:17,166 --> 00:17:19,743
{\an8}three, two, one.

496
00:17:19,767 --> 00:17:21,700
{\an8}That's it, chefs!
Nice job.

497
00:17:21,767 --> 00:17:22,843
- Look like they're done!
- [Guy] Well done!

498
00:17:22,867 --> 00:17:24,000
- [all clapping]
- Rock on.

499
00:17:25,266 --> 00:17:26,100
[Chris] Great job, chef.

500
00:17:26,166 --> 00:17:27,100
[Tiffani] Nice job!

501
00:17:27,166 --> 00:17:28,300
[Guy] All right, champs!

502
00:17:28,367 --> 00:17:31,242
Let's take your appetizers
to the <i>Chopped</i> judges!

503
00:17:31,266 --> 00:17:32,142
Chop chop!

504
00:17:32,166 --> 00:17:33,166
Right this way!

505
00:17:37,967 --> 00:17:39,176
{\an8}[Guy] <i>All right,</i>
<i>judges, here we are.</i>

506
00:17:39,200 --> 00:17:42,400
{\an8}This is Round One of Triple G
meets <i>Chopped</i> special,

507
00:17:42,467 --> 00:17:45,343
{\an8}and our chefs had to make
a Champion's Appetizer.

508
00:17:45,367 --> 00:17:47,142
{\an8}Chef Chris, you are up first.

509
00:17:47,166 --> 00:17:48,976
{\an8}Please, tell us what you made.

510
00:17:49,000 --> 00:17:52,443
{\an8}I have a charred, charred,
charred chard salad,

511
00:17:52,467 --> 00:17:55,443
{\an8}with a durian and poblano puree,

512
00:17:55,467 --> 00:17:58,443
{\an8}a durian
and guanciale vinaigrette,

513
00:17:58,467 --> 00:18:01,100
and a Tater Tot waffle
as a base.

514
00:18:01,767 --> 00:18:03,400
Tater Tot waffle!

515
00:18:03,467 --> 00:18:04,467
[Scott chuckles]

516
00:18:05,000 --> 00:18:06,242
[Scott] We get to smile here.

517
00:18:06,266 --> 00:18:07,976
You know, at <i>Chopped,</i>
they don't let us smile.

518
00:18:08,000 --> 00:18:09,242
- [Ted] That's right.
- [all chuckling]

519
00:18:09,266 --> 00:18:11,242
- I'm really not...
- [German accent] No smiling!

520
00:18:11,266 --> 00:18:13,367
No smiling, yeah.
[chuckles]

521
00:18:14,767 --> 00:18:16,743
[in normal voice] This dish
was clearly as an appetizer,

522
00:18:16,767 --> 00:18:17,700
<i>and clearly is beautiful.</i>

523
00:18:17,767 --> 00:18:18,843
<i>You have effectively</i>

524
00:18:18,867 --> 00:18:20,200
beaten that difficult,

525
00:18:20,266 --> 00:18:22,543
funky ingredient,
durian, into submission.

526
00:18:22,567 --> 00:18:23,643
That guanciale,

527
00:18:23,667 --> 00:18:25,843
<i>the crispness on it,
is absolutely perfect,</i>

528
00:18:25,867 --> 00:18:27,767
on top of the tater...

529
00:18:28,400 --> 00:18:29,277
nugget.

530
00:18:29,301 --> 00:18:32,600
Chef, your tater nuggets
are delicious.

531
00:18:32,667 --> 00:18:34,076
It's balanced,
and it's delicious.

532
00:18:34,100 --> 00:18:35,743
The plating is really
elegant and beautiful.

533
00:18:35,767 --> 00:18:37,567
<i>I need to ask where
the prickly pear jelly is.</i>

534
00:18:37,767 --> 00:18:39,743
So, I used it
in the vinaigrette.

535
00:18:39,767 --> 00:18:41,300
It works really, really well.

536
00:18:41,367 --> 00:18:42,443
I will say, Chris,

537
00:18:42,467 --> 00:18:44,443
I think the chard
could have been

538
00:18:44,467 --> 00:18:45,743
cooked a little bit further.

539
00:18:45,767 --> 00:18:48,242
There's some that
feels a little bit raw to me.

540
00:18:48,266 --> 00:18:49,843
Excellent. Well,
there you have it, folks.

541
00:18:49,867 --> 00:18:51,042
Come on out
to Flavortown Market,

542
00:18:51,066 --> 00:18:54,242
where you can also get
the tater nugget waffle!

543
00:18:54,266 --> 00:18:55,976
Available
in the frozen food aisle.

544
00:18:56,000 --> 00:18:58,042
All right,
up next, chef Tatiana.

545
00:18:58,066 --> 00:18:59,000
What do you have for us?

546
00:18:59,066 --> 00:19:00,943
Chefs, today I prepared for you

547
00:19:00,967 --> 00:19:04,100
{\an8}<i>a grilled shrimp
and prickly pear agrodolce,</i>

548
00:19:04,166 --> 00:19:07,000
{\an8}over wilted rainbow chard
with guanciale,

549
00:19:07,667 --> 00:19:09,767
and the freeze-dried
durian fruit inside.

550
00:19:11,367 --> 00:19:13,343
Tatiana, cooking the guanciale
until it's crispy

551
00:19:13,367 --> 00:19:14,443
<i>was a really good move.</i>

552
00:19:14,467 --> 00:19:16,142
The shrimp were
cooked really beautifully.

553
00:19:16,166 --> 00:19:18,042
-[Tatiana] <i>Thank you.</i>
-[Ted] <i>"Are" cooked?</i>
<i>"Is" cooked?</i>

554
00:19:18,066 --> 00:19:19,043
The shrimp...

555
00:19:19,067 --> 00:19:20,943
- They is be cooked.
- The shrimp be cooked...

556
00:19:20,967 --> 00:19:22,643
- [chuckles]
- [Ted] ...uh, very nicely.

557
00:19:22,667 --> 00:19:23,700
[chuckles]

558
00:19:23,767 --> 00:19:26,000
I really enjoyed
your prickly pear gastrique.

559
00:19:26,066 --> 00:19:27,300
Where is the durian here?

560
00:19:27,367 --> 00:19:29,200
Um, the durian is crumbled up

561
00:19:29,266 --> 00:19:31,643
<i>and cooked
with the rainbow chard.</i>

562
00:19:31,667 --> 00:19:32,644
I think this is really great.

563
00:19:32,668 --> 00:19:34,976
- [chuckles]
- The vinaigrette is bangin'.

564
00:19:35,000 --> 00:19:36,300
<i>It's super delicious.</i>

565
00:19:36,867 --> 00:19:37,000
I will say this.

566
00:19:37,867 --> 00:19:39,343
It's a lot.
It's an entree.

567
00:19:39,367 --> 00:19:41,142
And we can say
it's big enough for a champ,

568
00:19:41,166 --> 00:19:42,143
but it's an entree.

569
00:19:42,167 --> 00:19:43,343
Heard.

570
00:19:43,367 --> 00:19:45,343
Up next, chef Martel.
What do you have for us, chef?

571
00:19:45,367 --> 00:19:47,242
So, I just did
a snow pea veloute

572
00:19:47,266 --> 00:19:48,943
{\an8}<i>with a little bit
of the durian mixed in,</i>

573
00:19:48,967 --> 00:19:49,844
{\an8}<i>and guanciale.</i>

574
00:19:49,868 --> 00:19:52,242
{\an8}There's some crispy guanciale,

575
00:19:52,266 --> 00:19:54,743
and some pickled stems,

576
00:19:54,767 --> 00:19:56,667
along with some sauteed chard.

577
00:20:01,100 --> 00:20:03,200
The gameplay is bananas.

578
00:20:03,266 --> 00:20:04,476
Like, I don't know how you went

579
00:20:04,500 --> 00:20:07,000
into the frozen food aisle,
and, like, got this out of it.

580
00:20:07,567 --> 00:20:09,743
<i>An appetizer, for me,
is always a road map</i>

581
00:20:09,767 --> 00:20:12,242
for where the entree is going,
and I want more.

582
00:20:12,266 --> 00:20:15,443
The consistency
that you made that guanciale,

583
00:20:15,467 --> 00:20:17,700
<i>the crispness on it.
This is a delicious soup.</i>

584
00:20:17,767 --> 00:20:20,743
- Jelly is with the stems
of the Swiss chard?
- Yep, in the pickle.

585
00:20:20,767 --> 00:20:23,200
It really adds
a nice acidic sweetness.

586
00:20:23,266 --> 00:20:25,242
<i>What you've done
with that freeze-dried durian</i>

587
00:20:25,266 --> 00:20:27,500
is spectacular.

588
00:20:27,567 --> 00:20:30,600
Chef Martel, with your soup,
it's too thick.

589
00:20:30,667 --> 00:20:32,643
I think the texture
of the soup is really

590
00:20:32,667 --> 00:20:35,142
the only thing that
I've got here to ding you on.

591
00:20:35,166 --> 00:20:37,000
Not to be outdone, though,

592
00:20:37,166 --> 00:20:38,943
next up, chef Diana.

593
00:20:38,967 --> 00:20:42,300
Chefs, um, so what
I made for you is mofongo.

594
00:20:42,367 --> 00:20:45,443
{\an8}<i>I made mushrooms
with peppers on top,</i>

595
00:20:45,467 --> 00:20:47,500
{\an8}<i>rendered-down guanciale,</i>

596
00:20:47,567 --> 00:20:51,166
seasoned the Swiss chard
with the durian spice blend.

597
00:20:53,266 --> 00:20:55,242
I love that you went
in that direction

598
00:20:55,266 --> 00:20:57,743
<i>with the frozen plantain.
That's spectacular.</i>

599
00:20:57,767 --> 00:20:58,744
Really smart move.

600
00:20:58,768 --> 00:21:00,343
The treatment of the guanciale,

601
00:21:00,367 --> 00:21:02,500
um, with that sweetness,
is really wonderful.

602
00:21:02,567 --> 00:21:04,843
I would say
this is an appetizer,
but it's kind of a big one.

603
00:21:04,867 --> 00:21:07,000
Durian is definitely there
in the plantain mixture.

604
00:21:08,467 --> 00:21:11,100
I think it's a little more
pronounced than I would like.

605
00:21:11,166 --> 00:21:12,943
Chef Diana,
the chard on the side,

606
00:21:12,967 --> 00:21:15,743
it's getting kind of, like,
a rough julienne of chard

607
00:21:15,767 --> 00:21:17,200
as a salad on the side.

608
00:21:17,266 --> 00:21:19,242
We throw you
in the freezer aisle,
give you nothing fresh.

609
00:21:19,266 --> 00:21:21,100
The fresh ingredient
that we do give you,

610
00:21:21,166 --> 00:21:23,967
it really needs to be
handled with care and love.

611
00:21:24,867 --> 00:21:26,400
[Guy] Chefs,
thank you very much.

612
00:21:26,467 --> 00:21:27,476
Judges, great job.

613
00:21:27,500 --> 00:21:29,900
Between the two shows,
you have battled it all.

614
00:21:29,967 --> 00:21:31,500
This could be
a very difficult decision

615
00:21:31,567 --> 00:21:32,510
for the judges.

616
00:21:32,534 --> 00:21:33,643
We're gonna send you
back to your kitchens,

617
00:21:33,667 --> 00:21:35,042
and we'll call you
when we have a decision.

618
00:21:35,066 --> 00:21:36,066
Thank you very much.

619
00:21:38,367 --> 00:21:39,743
So, which <i>Chopped</i> winner

620
00:21:39,767 --> 00:21:41,142
is on the Triple G
chopping block?

621
00:21:41,166 --> 00:21:42,500
- Ooh!
- Ow!

622
00:21:42,567 --> 00:21:44,042
There is the question.

623
00:21:44,066 --> 00:21:46,142
{\an8}Remember, we've got
20 points available in taste,

624
00:21:46,166 --> 00:21:47,743
{\an8}20 points
available for gameplay,

625
00:21:47,767 --> 00:21:51,166
{\an8}<i>and 10 points for plating,
for a possible of 50 points.</i>

626
00:21:55,600 --> 00:21:57,242
{\an8}[Guy] <i>Well, I can see why</i>

627
00:21:57,266 --> 00:21:58,943
you are all <i>Chopped</i> champs.

628
00:21:58,967 --> 00:22:00,743
Unfortunately,

629
00:22:00,767 --> 00:22:02,367
someone's gonna be
on the chopping block.

630
00:22:03,467 --> 00:22:04,667
We'll start off with Martel.

631
00:22:06,200 --> 00:22:08,400
Seventeen out of 20,
for gameplay.

632
00:22:08,467 --> 00:22:10,743
Taste, 18 out of 20.

633
00:22:10,767 --> 00:22:12,643
And plating, nine out of 10,

634
00:22:12,667 --> 00:22:13,943
for a 44.

635
00:22:13,967 --> 00:22:15,142
{\an8}- [clapping]
- [Guy] Nice score.

636
00:22:15,166 --> 00:22:17,100
{\an8}Tatiana.

637
00:22:17,166 --> 00:22:20,600
{\an8}Fifteen out of 20 for gameplay,

638
00:22:20,667 --> 00:22:23,000
{\an8}16 out of 20 for taste,

639
00:22:23,066 --> 00:22:25,000
{\an8}seven out of 10 for plating,

640
00:22:25,066 --> 00:22:26,200
{\an8}for a 38.

641
00:22:26,967 --> 00:22:27,967
{\an8}Thirty-eight.

642
00:22:28,367 --> 00:22:29,843
{\an8}Chef Chris.

643
00:22:29,867 --> 00:22:31,967
{\an8}Sixteen out of 20 on gameplay,

644
00:22:32,700 --> 00:22:34,567
{\an8}17 out of 20 in taste,

645
00:22:35,367 --> 00:22:37,200
{\an8}eight out of 10 in plating,

646
00:22:37,266 --> 00:22:38,667
{\an8}for a 41.

647
00:22:39,266 --> 00:22:41,242
{\an8}Diana, gotta beat a 38.

648
00:22:41,266 --> 00:22:44,076
{\an8}Fifteen out of 20 in gameplay,

649
00:22:44,100 --> 00:22:45,967
{\an8}15 out of 20 in taste,

650
00:22:46,867 --> 00:22:48,600
{\an8}seven out of 10 in plating,

651
00:22:48,667 --> 00:22:51,800
{\an8}for a 37, by one point.

652
00:22:51,867 --> 00:22:54,443
{\an8}Uh, chef, unfortunately,
you missed it by one point.

653
00:22:54,467 --> 00:22:56,107
In Flavortown,
we say you're checking out,

654
00:22:56,266 --> 00:22:57,443
and it was great
to have you, chef.

655
00:22:57,467 --> 00:22:58,743
- Thanks for playing.
- Thank you.

656
00:22:58,767 --> 00:23:00,042
- Bye.
- [all applauding]

657
00:23:00,066 --> 00:23:02,743
[Tatiana] <i>I got</i>
<i>freezer-bombed in Flavortown.</i>

658
00:23:02,767 --> 00:23:04,943
- Nice job.
- I love that, when people
come and say goodbye.

659
00:23:04,967 --> 00:23:06,943
Most of 'em
just run for the door.

660
00:23:06,967 --> 00:23:07,967
I got chopped

661
00:23:08,500 --> 00:23:09,500
<i>in Flavortown.</i>

662
00:23:13,066 --> 00:23:14,800
[Guy] This is the final round

663
00:23:14,867 --> 00:23:17,242
of Triple G meets
the <i>Chopped</i> champs.

664
00:23:17,266 --> 00:23:20,242
Ted has done
another fantastic job

665
00:23:20,266 --> 00:23:21,400
of filling the baskets.

666
00:23:21,467 --> 00:23:23,076
They are already in your cart.

667
00:23:23,100 --> 00:23:24,900
Chefs, you can
go ahead and open that up.

668
00:23:24,967 --> 00:23:26,847
[Ted] Well, the final round
of <i>Chopped</i> is always

669
00:23:26,967 --> 00:23:28,242
- a dessert round, okay?
- [Tatiana] Okay.

670
00:23:28,266 --> 00:23:30,443
[Ted] I gave them
some great dessert items.

671
00:23:30,467 --> 00:23:32,076
Your mystery ingredients are

672
00:23:32,100 --> 00:23:33,142
{\an8}carrots,

673
00:23:33,166 --> 00:23:34,400
{\an8}crushed pineapple,

674
00:23:34,467 --> 00:23:35,543
{\an8}cream cheese,

675
00:23:35,567 --> 00:23:36,976
{\an8}and walnuts.

676
00:23:37,000 --> 00:23:38,800
{\an8}All the ingredients
for carrot cake.

677
00:23:38,867 --> 00:23:40,142
{\an8}I really like carrot cake.

678
00:23:40,166 --> 00:23:41,076
{\an8}[chuckles]

679
00:23:41,100 --> 00:23:42,100
[all chuckling]

680
00:23:42,567 --> 00:23:44,443
[Guy] Besides dessert,

681
00:23:44,467 --> 00:23:46,076
what is your favorite dinner?

682
00:23:46,100 --> 00:23:48,700
I have to say,
a really fancy, high-end meal.

683
00:23:48,767 --> 00:23:51,843
{\an8}I like it.
Let's play "Flip This Dish,"

684
00:23:51,867 --> 00:23:53,843
{\an8}to incorporate
all of those ingredients

685
00:23:53,867 --> 00:23:55,000
into a high-end dinner.

686
00:23:55,867 --> 00:23:57,743
Chefs, you have 30 minutes
where you can shop

687
00:23:57,767 --> 00:23:59,242
for anything else
you want in the store.

688
00:23:59,266 --> 00:24:00,843
- Are you good with that?
- [contestants] Yes. I'm good.

689
00:24:00,867 --> 00:24:02,707
- What do you think?
- They're basically making

690
00:24:02,767 --> 00:24:04,443
three courses,
because this is, in fact,

691
00:24:04,467 --> 00:24:06,142
- two courses in one.
- [Guy] Exactly.

692
00:24:06,166 --> 00:24:07,643
And so, what you gotta think is,

693
00:24:07,667 --> 00:24:09,567
{\an8}you can go,
get anything else you want.

694
00:24:11,700 --> 00:24:12,644
{\an8}[Tatiana] Whoo-hoo!

695
00:24:12,668 --> 00:24:13,867
{\an8}- Yeah!
- Ahhh!

696
00:24:14,367 --> 00:24:15,643
{\an8}[laughs]

697
00:24:15,667 --> 00:24:17,142
Guy is having, like,
the time of his life.

698
00:24:17,166 --> 00:24:18,543
Exactly.

699
00:24:18,567 --> 00:24:20,400
Great job, brother.
Glad to have you!

700
00:24:23,166 --> 00:24:24,643
[Tatiana] <i>In order</i>
<i>to incorporate</i>

701
00:24:24,667 --> 00:24:26,547
<i>these four sweet ingredients
into a savory dish,</i>

702
00:24:27,467 --> 00:24:29,142
I want to go really bold,

703
00:24:29,166 --> 00:24:31,200
<i>so I head straight for the lamb.</i>

704
00:24:31,266 --> 00:24:33,443
[Chris] <i>The first thing</i>
<i>I grab is a rack of lamb,</i>

705
00:24:33,467 --> 00:24:35,300
because it's a high-end protein,

706
00:24:35,367 --> 00:24:36,643
and I know
it's gonna go really well

707
00:24:36,667 --> 00:24:38,042
with the carrots
that I'm preparing.

708
00:24:38,066 --> 00:24:40,643
[Martel] <i>Rack of lamb is</i>
<i>the first ingredient I go to,</i>

709
00:24:40,667 --> 00:24:42,976
<i>but I also notice
that all my competitors</i>

710
00:24:43,000 --> 00:24:43,977
<i>are also using lamb,</i>

711
00:24:44,001 --> 00:24:46,400
so it's gonna be
a lamb jam cookoff.

712
00:24:50,166 --> 00:24:51,843
[Tatiana] <i>For my</i>
<i>high-end dinner,</i>

713
00:24:51,867 --> 00:24:54,900
{\an8}<i>I'm gonna make
a walnut-crusted lamb chop</i>

714
00:24:54,967 --> 00:24:56,127
{\an8}<i>over spiced, grilled carrots,</i>

715
00:24:57,166 --> 00:24:59,843
<i>with a cream cheese
and bleu cheese sauce</i>

716
00:24:59,867 --> 00:25:01,443
<i>for freshness.</i>

717
00:25:01,467 --> 00:25:03,700
<i>With the pineapple,
I know I can cook it down,</i>

718
00:25:03,767 --> 00:25:05,142
<i>and get a ton of flavor,</i>

719
00:25:05,166 --> 00:25:06,800
<i>and then,
I'm grabbing champagne.</i>

720
00:25:06,867 --> 00:25:08,900
What's more high-end than that?

721
00:25:08,967 --> 00:25:10,443
<i>This was much more difficult</i>

722
00:25:10,467 --> 00:25:13,643
<i>than</i> Chopped <i>, because I had</i>
<i>an entire grocery store</i>

723
00:25:13,667 --> 00:25:16,242
<i>I had to run through in order
to get my ingredients.</i>

724
00:25:16,266 --> 00:25:19,300
<i>Sometimes, too many options
is just overwhelming.</i>

725
00:25:19,367 --> 00:25:22,543
Okay, am I bugging,
am I bugging, am I bugging?

726
00:25:22,567 --> 00:25:24,343
<i>I'll be able to use
these whammy ingredients</i>

727
00:25:24,367 --> 00:25:25,767
to my advantage,
because I feel like

728
00:25:25,967 --> 00:25:27,200
<i>they play into</i>

729
00:25:27,266 --> 00:25:28,743
<i>a lot of the flavors
that I already love.</i>

730
00:25:28,767 --> 00:25:30,242
I love North African cuisine,

731
00:25:30,266 --> 00:25:32,300
<i>so I'm planning on making
a dukkah spiced lamb.</i>

732
00:25:32,367 --> 00:25:34,100
{\an8}Um, ooh, I want to do that.

733
00:25:34,767 --> 00:25:36,142
{\an8}<i>For the walnuts,</i>

734
00:25:36,166 --> 00:25:38,443
{\an8}<i>I'm planning on making
a dukkah spice crumble.</i>

735
00:25:38,467 --> 00:25:39,943
{\an8}<i>I grab the harissa,</i>

736
00:25:39,967 --> 00:25:44,900
{\an8}<i>the berbere, which is
an Ethiopian staple.</i>

737
00:25:44,967 --> 00:25:46,443
So, I'm planning
on using the cream cheese

738
00:25:46,467 --> 00:25:48,743
<i>alongside
a little bit of labneh,</i>

739
00:25:48,767 --> 00:25:50,843
<i>for a smoked carrot labneh.</i>

740
00:25:50,867 --> 00:25:52,443
The most intimidating ingredient

741
00:25:52,467 --> 00:25:54,242
will probably be
the crushed pineapples.

742
00:25:54,266 --> 00:25:55,986
<i>That sweetness is
gonna be a task to handle.</i>

743
00:25:57,367 --> 00:25:58,367
[exhaling] All right!

744
00:26:00,300 --> 00:26:02,300
My strategy
in this round is to focus

745
00:26:02,367 --> 00:26:04,800
on the one ingredient
that I know I can work with

746
00:26:04,867 --> 00:26:06,643
<i>in the high-end dinner,
and that's the carrots.</i>

747
00:26:06,667 --> 00:26:09,242
<i>The carrots are gonna drive
the direction of this dish.</i>

748
00:26:09,266 --> 00:26:12,800
<i>I'm going to make
a pineapple-crusted lamb chop</i>

749
00:26:12,867 --> 00:26:15,600
{\an8}<i>over curried carrot puree,
and cream cheese,</i>

750
00:26:15,667 --> 00:26:17,200
{\an8}I could use it
in place of heavy cream.

751
00:26:17,266 --> 00:26:19,843
{\an8}<i>Everything that I'm
shopping for right now,</i>

752
00:26:19,867 --> 00:26:22,843
{\an8}<i>I'm trying to stay in the area
of the Middle East.</i>

753
00:26:22,867 --> 00:26:23,844
<i>The thing with walnuts,</i>

754
00:26:23,868 --> 00:26:25,228
<i>I decided that
I want to kind of do</i>

755
00:26:25,667 --> 00:26:28,500
<i>a gremolata, to go along
with some acid and some herbs,</i>

756
00:26:28,567 --> 00:26:29,843
to help cut through the lamb.

757
00:26:29,867 --> 00:26:31,367
Quinoa, quinoa.

758
00:26:31,867 --> 00:26:33,543
Not here.

759
00:26:33,567 --> 00:26:35,343
Originally in the first round,
I was upset

760
00:26:35,367 --> 00:26:36,800
that we only had frozen foods.

761
00:26:36,867 --> 00:26:38,042
Where the hell's the quinoa?

762
00:26:38,066 --> 00:26:40,443
Now I realize that
it was actually quite nice,

763
00:26:40,467 --> 00:26:41,467
being able to shop

764
00:26:41,500 --> 00:26:43,643
in only a little, tiny portion
of the store.

765
00:26:43,667 --> 00:26:44,943
- What are you looking for?
- Quinoa.

766
00:26:44,967 --> 00:26:46,443
Quinoa should be over on five.

767
00:26:46,467 --> 00:26:47,610
Shelf five.

768
00:26:47,634 --> 00:26:49,142
[Ted] I'm very impressed
you know where the quinoa is.

769
00:26:49,166 --> 00:26:50,343
[Guy] You want
to know what's so sad?

770
00:26:50,367 --> 00:26:52,142
Is that I go to grocery stores,

771
00:26:52,166 --> 00:26:53,843
- and thinking that I'm
in Flavortown Market...
- [chuckles]

772
00:26:53,867 --> 00:26:55,142
[Guy] ...and I walk
down aisle five,

773
00:26:55,166 --> 00:26:56,443
and it's, all of a sudden,
I'm in cat food,

774
00:26:56,467 --> 00:26:58,307
- and I'm like,
"This is not quinoa."
- [laughs]

775
00:27:02,900 --> 00:27:04,743
{\an8}[Scott] <i>These are</i>
<i>really good competitors.</i>

776
00:27:04,767 --> 00:27:06,543
<i>Not only are they competing
against one another,</i>

777
00:27:06,567 --> 00:27:08,343
<i>they're competing
with the same protein,</i>

778
00:27:08,367 --> 00:27:09,443
<i>three lamb dishes,</i>

779
00:27:09,467 --> 00:27:11,443
as well as the other
basket ingredients.

780
00:27:11,467 --> 00:27:13,142
<i>It's... It's just...</i>

781
00:27:13,166 --> 00:27:14,843
This could be really
[bleating] baa-a-a-ad.

782
00:27:14,867 --> 00:27:18,000
[chuckles]

783
00:27:18,867 --> 00:27:20,643
All I want to do,
really, is I just want

784
00:27:20,667 --> 00:27:22,643
- to come over, and just...
- No, don't touch my hair, man!

785
00:27:22,667 --> 00:27:23,943
- You gotta touch
his hair for us!
- I just wanna touch it.

786
00:27:23,967 --> 00:27:24,843
- [all chuckling]
- I just wanna...

787
00:27:24,867 --> 00:27:25,743
I'll be nice to you.

788
00:27:25,767 --> 00:27:26,644
I'm not gonna touch yours,

789
00:27:26,668 --> 00:27:27,743
'cause I don't
want to cut myself.

790
00:27:27,767 --> 00:27:29,242
- It's gonna get so weird.
- [Tiffani] It is.

791
00:27:29,266 --> 00:27:30,843
- I just want to, I mean,
it goes, look at it.
- [Tiffani] You want to.

792
00:27:30,867 --> 00:27:32,142
- It's nice, right?
- It's so soft.

793
00:27:32,166 --> 00:27:33,543
- It's velvety soft.
- Velvety soft. Mess it up!

794
00:27:33,567 --> 00:27:35,643
[all laughing]

795
00:27:35,667 --> 00:27:37,166
I've lost the show completely.

796
00:27:38,066 --> 00:27:39,166
Twenty-five minutes!

797
00:27:40,000 --> 00:27:41,242
What's the game plan, chef?

798
00:27:41,266 --> 00:27:44,900
{\an8}So, I'm gonna crust
these lamb chops
with the walnuts,

799
00:27:44,967 --> 00:27:48,142
{\an8}and then I'm gonna make
a brown butter-walnut-carrots,

800
00:27:48,166 --> 00:27:50,242
{\an8}make like a,
kind of a champagne gastrique.

801
00:27:50,266 --> 00:27:52,242
{\an8}- Okay.
- With the crushed pineapple.

802
00:27:52,266 --> 00:27:55,242
{\an8}And then, the cream cheese
I'm gonna melt down,

803
00:27:55,266 --> 00:27:56,643
{\an8}with some goat cheese,

804
00:27:56,667 --> 00:27:58,667
{\an8}and kind of use that
on the plate as a sauce.

805
00:28:01,100 --> 00:28:02,000
{\an8}So she's really having

806
00:28:02,066 --> 00:28:03,500
{\an8}a hard time
figuring out what to do.

807
00:28:03,567 --> 00:28:04,767
{\an8}- Good luck, chef.
- Thank you.

808
00:28:05,700 --> 00:28:07,242
{\an8}<i>I coat the lamb
with the walnuts,</i>

809
00:28:07,266 --> 00:28:09,843
{\an8}<i>and get it
in a ripping hot cast-iron.</i>

810
00:28:09,867 --> 00:28:11,400
{\an8}<i>I'm gonna put
the basket ingredient,</i>

811
00:28:11,467 --> 00:28:13,643
{\an8}<i>cream cheese,</i>
in a pot with the goat cheese,

812
00:28:13,667 --> 00:28:15,843
{\an8}<i>and make a super smooth sauce,</i>

813
00:28:15,867 --> 00:28:17,800
because that just
screams "high-end."

814
00:28:20,567 --> 00:28:21,567
That is delicious.

815
00:28:22,266 --> 00:28:24,400
[Guy] Twenty-two minutes left!

816
00:28:24,467 --> 00:28:26,142
All right, talk to me, chef.
What's on the menu?

817
00:28:26,166 --> 00:28:28,142
{\an8}[Chris] We're gonna have
a coriander-crusted lamb,

818
00:28:28,166 --> 00:28:29,843
{\an8}with a pineapple sauce...

819
00:28:29,867 --> 00:28:30,844
{\an8}Everybody went lamb.

820
00:28:30,868 --> 00:28:32,042
{\an8}[Chris] ...curried
carrot puree...

821
00:28:32,066 --> 00:28:33,076
{\an8}- [Guy] Okay.
- [Chris] ...and a little bit

822
00:28:33,100 --> 00:28:35,767
{\an8}of carrot top
and walnut gremolata.

823
00:28:36,467 --> 00:28:38,076
Like that!

824
00:28:38,100 --> 00:28:40,643
[Chris] Oh, actually,
I'm gonna do this first.

825
00:28:40,667 --> 00:28:42,743
<i>First thing I get
started on is my quinoa,</i>

826
00:28:42,767 --> 00:28:44,300
<i>beginning to toast it,</i>

827
00:28:44,367 --> 00:28:46,976
<i>so I can get a little bit
of a nutty flavor.</i>

828
00:28:47,000 --> 00:28:49,443
{\an8}<i>I add the carrot tops,
toasted walnuts,</i>

829
00:28:49,467 --> 00:28:51,300
{\an8}<i>along with a little bit
of vinegar</i>

830
00:28:51,367 --> 00:28:52,800
{\an8}<i>and oil to my food processor.</i>

831
00:28:52,867 --> 00:28:54,300
{\an8}Like this.

832
00:28:54,367 --> 00:28:56,600
{\an8}<i>Next thing I'm gonna tackle
is this canned pineapple,</i>

833
00:28:56,667 --> 00:28:59,242
{\an8}<i>and my idea is to make
a caramelized pineapple crust</i>

834
00:28:59,266 --> 00:29:00,943
{\an8}<i>to go on top of the lamb.</i>

835
00:29:00,967 --> 00:29:03,127
{\an8}<i>Strain out the pineapple,
and get it back into the pan.</i>

836
00:29:03,967 --> 00:29:04,967
{\an8}I'm gonna make it.

837
00:29:06,000 --> 00:29:07,500
{\an8}- [Guy] Martel!
- Sir.

838
00:29:08,000 --> 00:29:08,944
{\an8}Talk to me.

839
00:29:08,968 --> 00:29:10,800
{\an8}[Martel] So, a little
dukkah spice lamb.

840
00:29:10,867 --> 00:29:11,943
{\an8}- [Guy] Okay.
- [Martel] I'm gonna
finish it off

841
00:29:11,967 --> 00:29:14,643
{\an8}with a roasted and smoked
carrot labneh.

842
00:29:14,667 --> 00:29:16,400
{\an8}- Okay.
- [Martel] I'm also going to

843
00:29:16,467 --> 00:29:18,843
{\an8}make a compressed pineapple
with the carrot tops.

844
00:29:18,867 --> 00:29:19,943
Very nice.

845
00:29:19,967 --> 00:29:21,142
[Martel] <i>The first thing</i>
<i>I'm starting on</i>

846
00:29:21,166 --> 00:29:23,242
<i>is my lamb, rubbing the lamb</i>

847
00:29:23,266 --> 00:29:24,743
<i>in the dukkah,</i>

848
00:29:24,767 --> 00:29:26,800
<i>with cumin, some berbere,</i>

849
00:29:26,867 --> 00:29:28,767
<i>harissa, and some tumeric.</i>

850
00:29:30,500 --> 00:29:32,020
{\an8}<i>For the walnuts,
I'm planning on making</i>

851
00:29:32,667 --> 00:29:35,200
<i>a little toasted walnut
dukkah crumble...</i>

852
00:29:35,700 --> 00:29:36,943
That's hot.

853
00:29:36,967 --> 00:29:39,467
<i>Then, the same spices,
just as I did with the lamb.</i>

854
00:29:40,800 --> 00:29:43,076
I'm gonna do
a little bit of funk here.

855
00:29:43,100 --> 00:29:44,867
[sings] <i>♪ Coming from here ♪</i>

856
00:29:47,000 --> 00:29:48,800
[fate motif from Beethoven's
<i>Symphony No. 5]</i>

857
00:29:49,367 --> 00:29:50,543
{\an8}[singing]

858
00:29:50,567 --> 00:29:52,767
{\an8}[ <i>Symphony No. 5</i> continuing]

859
00:30:00,200 --> 00:30:01,443
{\an8}[in normal voice] It's
a real pivot, now.

860
00:30:01,467 --> 00:30:02,467
{\an8}[ <i>Symphony No. 5</i> ends]

861
00:30:04,667 --> 00:30:05,644
{\an8}Twelve minutes.

862
00:30:05,668 --> 00:30:06,767
{\an8}I'm good. We're good.

863
00:30:07,266 --> 00:30:08,400
{\an8}<i>Everyone's fine.</i>

864
00:30:10,000 --> 00:30:11,900
{\an8}[Tatiana] <i>With the basket</i>
<i>ingredients carrot,</i>

865
00:30:11,967 --> 00:30:15,076
{\an8}<i>I'm throwing them on the grill
to bring out that char,</i>

866
00:30:15,100 --> 00:30:16,242
{\an8}<i>and really helping out</i>

867
00:30:16,266 --> 00:30:18,543
<i>the flavor of the lamb as well.</i>

868
00:30:18,567 --> 00:30:21,643
<i>And then, I have fennel seed
and cumin seed that I toasted,</i>

869
00:30:21,667 --> 00:30:24,000
<i>and added it to some
brown butter walnuts.</i>

870
00:30:24,066 --> 00:30:26,443
<i>I'm gonna use that
with my spiced carrots.</i>

871
00:30:26,467 --> 00:30:27,743
[Guy] How are you feeling, chef?

872
00:30:27,767 --> 00:30:28,976
I was feeling a little nervous,

873
00:30:29,000 --> 00:30:31,242
- but I'm feeling like...
- Why would you be nervous?

874
00:30:31,266 --> 00:30:33,946
- No, it's no big deal.
- What, potentially
20,000 grand on the line?

875
00:30:34,166 --> 00:30:35,300
No big deal.

876
00:30:35,367 --> 00:30:37,443
And, you know,
other <i>Chopped</i> champs,

877
00:30:37,467 --> 00:30:40,142
- winners here, you know?
- You're not helping!

878
00:30:40,166 --> 00:30:41,543
Oh, I'm sorry.

879
00:30:41,567 --> 00:30:45,076
All right, all right, all right!

880
00:30:45,100 --> 00:30:47,643
And then, I had
this canned crushed pineapple.

881
00:30:47,667 --> 00:30:50,643
<i>This is so sweet, it's gonna
be hard to fit it in</i>

882
00:30:50,667 --> 00:30:51,843
<i>with the rest of the dish.</i>

883
00:30:51,867 --> 00:30:54,843
{\an8}<i>I'm gonna drain it,
and just use the liquid.</i>

884
00:30:54,867 --> 00:30:56,667
{\an8}Because this is
a high-end dinner,

885
00:30:57,667 --> 00:31:00,042
<i>I've got to bring the champagne.</i>

886
00:31:00,066 --> 00:31:02,066
<i>I know I can cook it down,
and get a ton of flavor,</i>

887
00:31:02,867 --> 00:31:05,042
<i>and use it in my couscous.</i>

888
00:31:05,066 --> 00:31:08,042
So, since you've seen me last,
I have actually been

889
00:31:08,066 --> 00:31:09,843
writing a children's book.

890
00:31:09,867 --> 00:31:12,443
<i>It's called</i> Arlo
and the Secret Ingredient,

891
00:31:12,467 --> 00:31:14,343
<i>and I really hope this dish
comes together,</i>

892
00:31:14,367 --> 00:31:15,700
<i>so that I can win that money,</i>

893
00:31:15,767 --> 00:31:17,543
and finally finish
my children's book.

894
00:31:17,567 --> 00:31:20,600
Chefs, eight minutes!
Eight to go!

895
00:31:23,867 --> 00:31:26,100
{\an8}[Chris] <i>So, I need to get</i>
<i>started on my carrot puree,</i>

896
00:31:26,600 --> 00:31:27,577
{\an8}<i>and I throw them</i>

897
00:31:27,601 --> 00:31:29,300
{\an8}<i>in the blender
with the cream cheese.</i>

898
00:31:29,367 --> 00:31:31,843
{\an8}<i>The cream cheese is gonna
give me that unctuousness,</i>

899
00:31:31,867 --> 00:31:33,747
{\an8}<i>and that fattiness,
that just makes food better.</i>

900
00:31:34,767 --> 00:31:36,543
{\an8}<i>I really gotta
get started on my lamb.</i>

901
00:31:36,567 --> 00:31:37,743
{\an8}<i>I gotta get it cooking.</i>

902
00:31:37,767 --> 00:31:40,142
{\an8}<i>I'm seasoning
my lamb pretty simply,</i>

903
00:31:40,166 --> 00:31:42,166
<i>with salt and coriander seed.</i>

904
00:31:45,266 --> 00:31:46,243
[Guy] How are you feeling, chef?

905
00:31:46,267 --> 00:31:48,142
I'm struggling right now.

906
00:31:48,166 --> 00:31:49,443
I blame Ted.

907
00:31:49,467 --> 00:31:50,467
[Guy] Poor Teddia!

908
00:31:51,300 --> 00:31:52,243
[Chris] <i>As soon as the lamb was</i>

909
00:31:52,267 --> 00:31:53,543
<i>to the temperature that I want,</i>

910
00:31:53,567 --> 00:31:55,743
<i>I put the pineapple
on top of them,</i>

911
00:31:55,767 --> 00:31:58,242
<i>then I quickly put them
under the broiler.</i>

912
00:31:58,266 --> 00:31:59,700
<i>Winning this round
would be great.</i>

913
00:31:59,767 --> 00:32:02,000
$20,000 is a lot of money,
and it could do a lot of good

914
00:32:02,367 --> 00:32:03,467
<i>for my family.</i>

915
00:32:03,500 --> 00:32:05,443
I know none of this
will get in, but if I can just

916
00:32:05,467 --> 00:32:07,500
say hi to my son,
that would be really good.

917
00:32:08,166 --> 00:32:09,467
Hi, Max!

918
00:32:10,100 --> 00:32:11,140
[Guy] Five minutes, chefs!

919
00:32:11,166 --> 00:32:12,806
You got five minutes
to be plated. [claps]

920
00:32:13,467 --> 00:32:14,900
{\an8}<i>I'm gonna get started
on my carrots,</i>

921
00:32:14,967 --> 00:32:17,142
{\an8}<i>and I get them sauteing
on the heat</i>

922
00:32:17,166 --> 00:32:18,467
<i>with some butter...</i>

923
00:32:19,100 --> 00:32:19,943
Argh.

924
00:32:19,967 --> 00:32:20,844
Dang it.

925
00:32:20,868 --> 00:32:22,600
<i>Some berbere spice,</i>

926
00:32:22,667 --> 00:32:25,400
<i>a little bit of the lamb fat,
so it can add</i>

927
00:32:25,467 --> 00:32:28,400
<i>some of that roast flavor
onto those carrots.</i>

928
00:32:28,467 --> 00:32:30,443
<i>Once my carrots are
finished cooking up,</i>

929
00:32:30,467 --> 00:32:32,027
<i>I'm gonna add that
to the food processor</i>

930
00:32:33,166 --> 00:32:34,200
<i>with labneh,</i>

931
00:32:34,266 --> 00:32:35,543
{\an8}<i>some cream cheese,</i>

932
00:32:35,567 --> 00:32:37,266
<i>and a little bit of salt.</i>

933
00:32:38,767 --> 00:32:40,300
Oh! Got it. Thank you!

934
00:32:40,367 --> 00:32:41,509
<i>Now, I need to figure out</i>

935
00:32:41,533 --> 00:32:42,843
<i>what I'm gonna do
with these crushed pineapples.</i>

936
00:32:42,867 --> 00:32:43,800
Argh!

937
00:32:43,867 --> 00:32:45,600
<i>So, I want to make a chimi.</i>

938
00:32:45,667 --> 00:32:49,500
{\an8}<i>Some mint, cilantro, and some
of the crushed pineapples,</i>

939
00:32:49,567 --> 00:32:52,343
<i>parsley, lemons, and limes.</i>

940
00:32:52,367 --> 00:32:53,700
<i>And I'll blitz that down</i>

941
00:32:53,767 --> 00:32:56,200
<i>until it's
a nice, bright, green paste.</i>

942
00:32:56,867 --> 00:32:57,844
Ooh!

943
00:32:57,868 --> 00:32:59,843
All right. Mmm.

944
00:32:59,867 --> 00:33:01,843
I'm really starting
to cook things that you like.

945
00:33:01,867 --> 00:33:02,987
<i>There's $20,000 on the line.</i>

946
00:33:03,266 --> 00:33:04,300
If I win that money,

947
00:33:04,367 --> 00:33:07,100
I'm going to start
an amazing supper club,

948
00:33:07,166 --> 00:33:09,100
<i>and travel around the country,</i>

949
00:33:09,166 --> 00:33:11,242
<i>cooking with the chefs
that I really admire.</i>

950
00:33:11,266 --> 00:33:12,800
Three and a half minutes, chefs!

951
00:33:12,867 --> 00:33:13,976
Three and a half to go!

952
00:33:14,000 --> 00:33:15,743
[Tatiana] <i>The first thing</i>
<i>I do is put down</i>

953
00:33:15,767 --> 00:33:18,142
<i>the pineapple
and champagne-spiked couscous.</i>

954
00:33:18,166 --> 00:33:20,242
<i>Next, I lay down
the charred carrots.</i>

955
00:33:20,266 --> 00:33:22,667
<i>Then, I plate
the savory cream cheese sauce.</i>

956
00:33:23,367 --> 00:33:25,976
<i>I top it with the lamb,</i>

957
00:33:26,000 --> 00:33:28,467
<i>and finish it</i>
<i>with the brown butter</i>
<i>spiced walnuts.</i>

958
00:33:29,066 --> 00:33:31,443
<i>This looks so high-end.</i>

959
00:33:31,467 --> 00:33:33,187
Ninety seconds left
in your high-end dinner!

960
00:33:35,700 --> 00:33:36,677
[Chris] <i>For my high-end dinner,</i>

961
00:33:36,701 --> 00:33:38,843
<i>I start off with a schmear
of the sauce</i>

962
00:33:38,867 --> 00:33:40,009
<i>on the side of the plate,</i>

963
00:33:40,033 --> 00:33:42,643
<i>a dollop of the carrot
and cream cheese puree,</i>

964
00:33:42,667 --> 00:33:45,543
<i>and then my lamb on top,
which looks perfect.</i>

965
00:33:45,567 --> 00:33:46,900
<i>And then, I'm gonna top it off</i>

966
00:33:46,967 --> 00:33:48,400
<i>with the fresh element</i>

967
00:33:48,467 --> 00:33:51,100
<i>of the carrot top
and quinoa gremolata.</i>

968
00:33:52,567 --> 00:33:53,567
Thirty seconds!

969
00:33:56,266 --> 00:33:57,443
[Martel] <i>First thing down</i>
<i>on the plate</i>

970
00:33:57,467 --> 00:33:59,343
<i>is the smoked carrot labneh.</i>

971
00:33:59,367 --> 00:34:01,142
<i>I slice the grilled lamb,</i>

972
00:34:01,166 --> 00:34:02,166
<i>and I love the doneness.</i>

973
00:34:02,767 --> 00:34:05,567
<i>So, I add a couple slices
to each plate.</i>

974
00:34:06,200 --> 00:34:08,443
<i>The very next component is</i>

975
00:34:08,467 --> 00:34:11,076
<i>the dukkah on top of the lamb,</i>

976
00:34:11,100 --> 00:34:12,500
<i>and I finish</i>

977
00:34:12,567 --> 00:34:15,743
<i>the entire dish off
with the pineapple chimi.</i>

978
00:34:15,767 --> 00:34:17,600
Button it all up,
make it beautiful.

979
00:34:17,667 --> 00:34:19,543
{\an8}- Five, four...
- [Tiffani] Here we go.

980
00:34:19,567 --> 00:34:20,444
{\an8}[Guy] ...three,

981
00:34:20,468 --> 00:34:21,543
{\an8}- two...
- [Scott] Get it done!

982
00:34:21,567 --> 00:34:22,843
{\an8}- [Tiffani] Where's
your garnish?
- [Guy] ...one,

983
00:34:22,867 --> 00:34:25,042
{\an8}-That's it, chefs!
Stop everything!
-[judges applauding]

984
00:34:25,066 --> 00:34:26,543
- Whoo!
- Very nice!

985
00:34:26,567 --> 00:34:27,567
Phew!

986
00:34:31,367 --> 00:34:32,647
My <i>Chopped</i> champs, way to finish

987
00:34:33,367 --> 00:34:34,600
on a high-end note.

988
00:34:34,667 --> 00:34:35,900
Let's take it to the judges!

989
00:34:35,967 --> 00:34:36,967
Right this way!

990
00:34:41,300 --> 00:34:42,700
{\an8}[Guy] <i>All right!</i>
<i>This is Game 2</i>

991
00:34:42,767 --> 00:34:44,242
of Triple G meets <i>Chopped.</i>

992
00:34:44,266 --> 00:34:46,242
We had them flip
the famous carrot cake

993
00:34:46,266 --> 00:34:47,900
into [drums on counter]

994
00:34:47,967 --> 00:34:49,076
a high-end dinner,

995
00:34:49,100 --> 00:34:51,200
and up first is chef Chris.
What do you got for us?

996
00:34:51,266 --> 00:34:53,600
I flipped the carrot cake into

997
00:34:53,667 --> 00:34:55,500
{\an8}<i>a pineapple-crusted lamb chop</i>

998
00:34:55,567 --> 00:34:57,443
{\an8}<i>over a curried carrot puree,</i>

999
00:34:57,467 --> 00:34:59,443
and a little bit
of walnut quinoa,

1000
00:34:59,467 --> 00:35:01,100
and carrot top gremolata.

1001
00:35:02,767 --> 00:35:05,000
[Tiffani] Well, I didn't think
carrot cake ingredients

1002
00:35:05,066 --> 00:35:07,242
were gonna become
lamb slam, but they did.

1003
00:35:07,266 --> 00:35:08,343
- Here we are.
- [chuckles]

1004
00:35:08,367 --> 00:35:09,476
[Tiffani] Spectacular.

1005
00:35:09,500 --> 00:35:11,540
Those roasted walnuts
on top of that pineapple glaze

1006
00:35:11,767 --> 00:35:14,743
with your lamb, were just such
an extraordinary addition.

1007
00:35:14,767 --> 00:35:16,900
It's remarkable that
you can plate a dish

1008
00:35:16,967 --> 00:35:19,500
in which a curry carrot puree

1009
00:35:19,567 --> 00:35:23,100
works with anything containing
cream cheese product,

1010
00:35:23,166 --> 00:35:25,242
and somehow,
you make them harmonious.

1011
00:35:25,266 --> 00:35:27,100
The sauce that you have
with the pineapple,

1012
00:35:27,166 --> 00:35:28,900
<i>and the exterior
of that lamb is great.</i>

1013
00:35:28,967 --> 00:35:30,327
<i>Slight overcook
on the lamb itself.</i>

1014
00:35:31,667 --> 00:35:33,307
It's medium when
it should be medium-rare.

1015
00:35:33,967 --> 00:35:35,643
Up next, chef Martel.

1016
00:35:35,667 --> 00:35:38,142
{\an8}Um, in front of you,
it's a dukkah spiced lamb.

1017
00:35:38,166 --> 00:35:40,000
{\an8}<i>I served it
with a roasted carrot labneh,</i>

1018
00:35:41,000 --> 00:35:44,600
{\an8}and a pineapple-and-fresh-herb
carrot top chimi.

1019
00:35:47,967 --> 00:35:49,743
This looks like a high-end dish.

1020
00:35:49,767 --> 00:35:52,800
<i>The chimi with the carrot tops
in it, really, really smart.</i>

1021
00:35:52,867 --> 00:35:56,343
You took these walnuts
and spiced them really well.

1022
00:35:56,367 --> 00:35:57,610
<i>Love the labneh,</i>

1023
00:35:57,634 --> 00:35:59,643
<i>with the cream cheese
and the carrots inside there.</i>

1024
00:35:59,667 --> 00:36:02,242
I appreciate your use
of the pineapple in the puree.

1025
00:36:02,266 --> 00:36:03,867
I do find that
it reads a little sweet.

1026
00:36:05,000 --> 00:36:07,142
Last but not least,
chef Tatiana.

1027
00:36:07,166 --> 00:36:10,000
Chefs, I flipped
this dish by making

1028
00:36:10,166 --> 00:36:13,076
{\an8}a walnut seared lamb chop,

1029
00:36:13,100 --> 00:36:16,443
{\an8}<i>with a spiced
and grilled carrot.</i>

1030
00:36:16,467 --> 00:36:20,443
On top is a brown butter
and spiced walnut, as well.

1031
00:36:20,467 --> 00:36:23,643
And then, it's on top
of a couscous,

1032
00:36:23,667 --> 00:36:25,300
and on the side,
you have a sauce

1033
00:36:25,367 --> 00:36:27,667
of cream cheese,
goat cheese, and tarragon.

1034
00:36:28,767 --> 00:36:30,743
Tatiana, if someone said,

1035
00:36:30,767 --> 00:36:33,100
"Here are ingredients
for carrot cake,"

1036
00:36:33,166 --> 00:36:35,843
and you gave me this,
I'd be like, "Girl, sit down."

1037
00:36:35,867 --> 00:36:37,343
- [chuckles]
- [Tiffani] "Like,
that is not a thing."

1038
00:36:37,367 --> 00:36:39,800
<i>And this is a thing.
It's really, really beautiful.</i>

1039
00:36:39,867 --> 00:36:40,947
That walnut brown butter is

1040
00:36:42,367 --> 00:36:43,743
the most effective use
of the walnuts,

1041
00:36:43,767 --> 00:36:44,900
of any of the three of you.

1042
00:36:44,967 --> 00:36:46,643
I thought it was
a really clever idea to try

1043
00:36:46,667 --> 00:36:48,443
to get the pineapple flavor
into the couscous.

1044
00:36:48,467 --> 00:36:50,343
I just think
it wasn't strong enough.

1045
00:36:50,367 --> 00:36:51,743
[Scott] You have
some really good stuff here.

1046
00:36:51,767 --> 00:36:53,976
Really love your usage
of the cream cheese,

1047
00:36:54,000 --> 00:36:55,643
<i>with this sauce
that you have on the side.</i>

1048
00:36:55,667 --> 00:36:58,142
<i>Love your usage of the carrots.</i>

1049
00:36:58,166 --> 00:36:59,543
My biggest issue
on the plate is just

1050
00:36:59,567 --> 00:37:01,343
the overcooked lamb itself.
It just...

1051
00:37:01,367 --> 00:37:03,042
I think it got away from you,

1052
00:37:03,066 --> 00:37:05,643
and it's too bad, because it
needs some of that juiciness.

1053
00:37:05,667 --> 00:37:07,300
- You know?
- Yeah.

1054
00:37:07,367 --> 00:37:08,500
Judges, thank you very much.

1055
00:37:08,567 --> 00:37:10,000
Chefs, you again impressed.

1056
00:37:10,166 --> 00:37:11,843
We are gonna send you
back to the kitchens,

1057
00:37:11,867 --> 00:37:13,000
let the judges deliberate.

1058
00:37:13,066 --> 00:37:14,543
We'll call you back
when we have a decision.

1059
00:37:14,567 --> 00:37:16,142
- Guys, nice job.
- Thank you.

1060
00:37:16,166 --> 00:37:17,443
Thank you.

1061
00:37:17,467 --> 00:37:19,300
So, judges, which <i>Chopped</i> winner

1062
00:37:19,367 --> 00:37:21,343
deserves to be
a Triple G winner?

1063
00:37:21,367 --> 00:37:22,800
[sighing] There is the question.

1064
00:37:22,867 --> 00:37:24,976
{\an8}[Guy] <i>We've got 20 points</i>
<i>available in taste,</i>

1065
00:37:25,000 --> 00:37:26,543
{\an8}<i>20 points
available for gameplay,</i>

1066
00:37:26,567 --> 00:37:28,142
{\an8}<i>and 10 points for plating,</i>

1067
00:37:28,166 --> 00:37:30,066
{\an8}<i>for a possible of 50 points.</i>

1068
00:37:31,567 --> 00:37:33,076
<i>Only one chef can win,</i>

1069
00:37:33,100 --> 00:37:34,467
so the other two
will be chopped,

1070
00:37:34,967 --> 00:37:36,443
or checking out.

1071
00:37:36,467 --> 00:37:38,343
Uh, let's start with chef Chris.

1072
00:37:38,367 --> 00:37:40,000
Forty-one points
in the first round.

1073
00:37:41,066 --> 00:37:43,142
Seventeen out of 20 in gameplay,

1074
00:37:43,166 --> 00:37:45,266
17 out of 20 in taste,

1075
00:37:45,767 --> 00:37:46,976
eight out of 10

1076
00:37:47,000 --> 00:37:49,166
in plating, for a 42 for a score

1077
00:37:49,667 --> 00:37:51,000
{\an8}of 83.

1078
00:37:51,900 --> 00:37:52,900
Tatiana.

1079
00:37:54,166 --> 00:37:56,400
Sixteen out of 20 in gameplay,

1080
00:37:56,967 --> 00:37:59,600
17 out of 20 in taste,

1081
00:37:59,667 --> 00:38:01,142
seven out of 10 in plating,

1082
00:38:01,166 --> 00:38:02,343
for a 40,

1083
00:38:02,367 --> 00:38:04,667
{\an8}for a score of 78.

1084
00:38:05,600 --> 00:38:06,444
Martel.

1085
00:38:06,468 --> 00:38:07,743
Right now, Chris is in the lead.

1086
00:38:07,767 --> 00:38:09,743
Chris we're gonna
have to see Martel

1087
00:38:09,767 --> 00:38:10,767
take a nosedive on this.

1088
00:38:11,266 --> 00:38:13,843
Gameplay, 16 out of 20,

1089
00:38:13,867 --> 00:38:16,100
taste, 18 out of 20,

1090
00:38:16,166 --> 00:38:17,300
plating, nine out of 10,

1091
00:38:17,367 --> 00:38:18,710
for a 43.

1092
00:38:18,734 --> 00:38:21,543
{\an8}- Congratulations
to our winner, chef Martel!
- [all applauding]

1093
00:38:21,567 --> 00:38:23,266
[Guy] Super strong score,
by the way.

1094
00:38:24,767 --> 00:38:26,300
Unfortunately,
we'll say good night.

1095
00:38:26,367 --> 00:38:28,300
Thank you very much,
chef Chris, chef Tatiana.

1096
00:38:28,367 --> 00:38:29,976
- Wonderful to have you.
- Congratulations.

1097
00:38:30,000 --> 00:38:31,242
- [all applauding]
- [Tatiana] <i>Coming here</i>
<i>as a</i> Chopped <i>champion,</i>

1098
00:38:31,266 --> 00:38:33,600
and getting the opportunity
to be on Triple G

1099
00:38:33,667 --> 00:38:34,976
<i>has been so much fun.</i>

1100
00:38:35,000 --> 00:38:36,743
[Chris] <i>I might have</i>
<i>lost the competition,</i>

1101
00:38:36,767 --> 00:38:39,042
but I'm going home
with my head held high.

1102
00:38:39,066 --> 00:38:40,666
- Ted, good to see you, buddy.
- You too.

1103
00:38:43,266 --> 00:38:45,843
Meet our Triple G <i>Chopped</i> champ,

1104
00:38:45,867 --> 00:38:47,943
- chef Martel!
- [judges applauding]

1105
00:38:47,967 --> 00:38:49,367
Yes! Whoo-hoo!

1106
00:38:51,567 --> 00:38:53,643
There's two ways you can
make money tonight, okay?

1107
00:38:53,667 --> 00:38:56,000
The first way is something
we call "the shopping spree."

1108
00:38:56,066 --> 00:38:57,443
Okay, now that's
where you will have

1109
00:38:57,467 --> 00:39:00,200
a very specially curated

1110
00:39:00,266 --> 00:39:02,142
<i>Chopped</i> shopping spree,

1111
00:39:02,166 --> 00:39:03,943
and that's where Ted
will read you a list

1112
00:39:03,967 --> 00:39:06,042
of 10 of the worst items

1113
00:39:06,066 --> 00:39:08,543
that have ever appeared
in a <i>Chopped</i> basket,

1114
00:39:08,567 --> 00:39:10,447
one coming from each aisle
of Flavortown Market.

1115
00:39:11,367 --> 00:39:12,300
Okay.

1116
00:39:12,367 --> 00:39:13,743
Every item that
you put in the basket,

1117
00:39:13,767 --> 00:39:15,800
you would get $2,000.

1118
00:39:15,867 --> 00:39:16,844
Whew! Okay.

1119
00:39:16,868 --> 00:39:18,600
You have that,

1120
00:39:18,667 --> 00:39:21,667
or, behind those
sliding doors there

1121
00:39:22,300 --> 00:39:23,143
is a check...

1122
00:39:23,167 --> 00:39:24,500
[Martel groaning] Oh.

1123
00:39:24,567 --> 00:39:25,943
[Guy] ...with your name on it.

1124
00:39:25,967 --> 00:39:29,600
- Argh.
- [Guy] Now, that check could
be anywhere from $5.00

1125
00:39:29,667 --> 00:39:31,600
to $20,000.

1126
00:39:31,667 --> 00:39:32,544
Okay.

1127
00:39:32,568 --> 00:39:34,100
So, you could go
right to the check...

1128
00:39:34,166 --> 00:39:35,843
- Yeah.
- We could call it a day,

1129
00:39:35,867 --> 00:39:37,643
- start the celebration...
- Okay.

1130
00:39:37,667 --> 00:39:39,443
Or we can go
on the shopping spree.

1131
00:39:39,467 --> 00:39:40,467
Ugh. Okay. Yeah!

1132
00:39:41,066 --> 00:39:42,500
All right, um...

1133
00:39:48,567 --> 00:39:49,643
Shopping spree it is!
[chuckles]

1134
00:39:49,667 --> 00:39:51,142
So if you're gonna go
on the shopping spree,

1135
00:39:51,166 --> 00:39:52,943
let's just take a look
at what the check says.

1136
00:39:52,967 --> 00:39:53,967
Okay.

1137
00:39:54,467 --> 00:39:55,467
See what I had.

1138
00:39:56,367 --> 00:39:58,600
- Ah-hah!
- [Guy] Ten thousand bucks!

1139
00:39:58,667 --> 00:39:59,533
Argh!

1140
00:39:59,567 --> 00:40:00,444
[Guy] So, here's
what's gonna happen.

1141
00:40:00,468 --> 00:40:02,543
Ted's gonna
read the list to you.

1142
00:40:02,567 --> 00:40:03,543
Okay.

1143
00:40:03,567 --> 00:40:04,500
I got a lot
of faith in you, buddy.

1144
00:40:04,567 --> 00:40:05,843
- Okay, here we go.
- [Tiffani] You got this.

1145
00:40:05,867 --> 00:40:06,800
- You got this.
- Do it, brother, do it!

1146
00:40:06,867 --> 00:40:07,800
- Yeah.
- [Tiffani] You got this.

1147
00:40:07,867 --> 00:40:09,200
Ted, do a normal kickoff here.

1148
00:40:09,266 --> 00:40:10,266
[clears throat] Okay, uh,

1149
00:40:10,667 --> 00:40:11,976
your time starts now!

1150
00:40:12,000 --> 00:40:13,767
{\an8}- Okay. I got it, Ted.
- [all chuckling]

1151
00:40:14,500 --> 00:40:15,843
{\an8}[Martel] Kumquats.

1152
00:40:15,867 --> 00:40:16,844
{\an8}- [Tiffani] Come on,
come on, come on!
- [Scott] Let's go, chef!

1153
00:40:16,868 --> 00:40:19,200
{\an8}[Ted on PA] <i>Aisle 1, Kumquats!</i>

1154
00:40:19,266 --> 00:40:20,543
{\an8}Ha!

1155
00:40:20,567 --> 00:40:22,443
{\an8}Mmm! Do I put them
all into bags?

1156
00:40:22,467 --> 00:40:23,444
{\an8}They just kind of...

1157
00:40:23,468 --> 00:40:25,000
{\an8}Oops! Argh!

1158
00:40:25,066 --> 00:40:26,643
{\an8}So, for some reason,
I put 'em in the cart,

1159
00:40:26,667 --> 00:40:28,100
{\an8}<i>and they start
falling through...</i>

1160
00:40:28,166 --> 00:40:30,300
{\an8}- Hah, got it!
- <i>and a voice</i>
<i>in my head tells me</i>

1161
00:40:30,367 --> 00:40:31,543
{\an8}- <i>to just put 'em</i>
<i>in my pocket.</i>
- Yes.

1162
00:40:31,567 --> 00:40:32,743
{\an8}- [Tiffani] Yes! Keep going!
- Yes!

1163
00:40:32,767 --> 00:40:33,644
{\an8}- Keep going!
- Go, go, go!

1164
00:40:33,668 --> 00:40:35,042
{\an8}Got it!

1165
00:40:35,066 --> 00:40:37,443
{\an8}<i>Aisle 2, pickled garlic.</i>

1166
00:40:37,467 --> 00:40:38,743
{\an8}There we go! All right.

1167
00:40:38,767 --> 00:40:40,000
{\an8}Yes! Go, go, go!

1168
00:40:40,166 --> 00:40:43,242
{\an8}- All right.
- <i>Aisle 3, olive juice.</i>

1169
00:40:43,266 --> 00:40:44,243
{\an8}Olive juice!

1170
00:40:44,267 --> 00:40:45,600
{\an8}[Ted] <i>Three.</i>

1171
00:40:45,667 --> 00:40:46,767
{\an8}Right there.

1172
00:40:47,367 --> 00:40:48,243
{\an8}- [grunts]
- [Guy] Let's go!

1173
00:40:48,267 --> 00:40:50,343
{\an8}Aisle 4, canned haggis.

1174
00:40:50,367 --> 00:40:51,643
{\an8}- There you go.
- Got it!

1175
00:40:51,667 --> 00:40:54,142
{\an8}Aisle 5, rattlesnake in a can.

1176
00:40:54,166 --> 00:40:55,543
{\an8}Oh, I know where
that one is! [chuckles]

1177
00:40:55,567 --> 00:40:56,843
{\an8}Got it!

1178
00:40:56,867 --> 00:40:58,743
{\an8}- [Guy] Well done!
- [Martel] <i>I have</i>
<i>five items now.</i>

1179
00:40:58,767 --> 00:41:00,242
{\an8}That $10,000 is mine,

1180
00:41:00,266 --> 00:41:02,843
{\an8}and everything else
is just bonus.

1181
00:41:02,867 --> 00:41:05,443
{\an8}<i>Aisle 6, jar of baby food.</i>

1182
00:41:05,467 --> 00:41:07,142
{\an8}- [grunts]
- [Guy] He's got it going!

1183
00:41:07,166 --> 00:41:09,500
{\an8}<i>Aisle 7, lollipop.</i>

1184
00:41:09,567 --> 00:41:10,000
{\an8}Got it!

1185
00:41:10,567 --> 00:41:11,400
{\an8}You've got it licked!

1186
00:41:11,467 --> 00:41:13,843
{\an8}<i>- Aisle 8, fruit cereal.</i>
- Whew!

1187
00:41:13,867 --> 00:41:16,142
{\an8}This money will be
instrumental in starting

1188
00:41:16,166 --> 00:41:17,643
{\an8}- <i>my supper club.</i>
- Ah!

1189
00:41:17,667 --> 00:41:19,900
{\an8}I want to get back
to constantly innovating,

1190
00:41:19,967 --> 00:41:21,843
{\an8}and constantly
creating and sharing.

1191
00:41:21,867 --> 00:41:22,967
{\an8}It's here!

1192
00:41:24,700 --> 00:41:26,343
{\an8}<i>Aisle 9, corn dogs.</i>

1193
00:41:26,367 --> 00:41:28,967
{\an8}-[Scott] Come on, chef!
-You got two more!
Go, go, go!

1194
00:41:30,200 --> 00:41:31,843
{\an8}- [Ted] And Aisle 10...
- Yes! Here we go!

1195
00:41:31,867 --> 00:41:33,000
{\an8}<i>...quail eggs.</i>

1196
00:41:33,066 --> 00:41:34,242
{\an8}- [Martel] No!
- You got this!

1197
00:41:34,266 --> 00:41:36,076
{\an8}- Get the eggs!
- I don't know where it's at!

1198
00:41:36,100 --> 00:41:37,100
{\an8}- [Guy] Six!
- Got it!

1199
00:41:38,200 --> 00:41:39,843
{\an8}Boom! Boom!

1200
00:41:39,867 --> 00:41:41,747
{\an8}- <i>Double winner,</i>
<i>two time champion...</i>
- Nice job!

1201
00:41:42,166 --> 00:41:43,600
{\an8}...I won $20,000.

1202
00:41:43,667 --> 00:41:44,544
{\an8}This is amazing.

1203
00:41:44,568 --> 00:41:48,500
{\an8}$20,000!
Congratulations!

1204
00:41:48,567 --> 00:41:50,000
{\an8}- Yes!
- [Guy] He's won <i>Chopped!</i>

1205
00:41:50,066 --> 00:41:50,944
{\an8}- Good job, chef!
- Thank you!

1206
00:41:50,968 --> 00:41:52,142
{\an8}- He now just won Triple G...
- Yes!

1207
00:41:52,166 --> 00:41:54,743
{\an8}...and he's rolling
out of here with 20,000 bucks.

1208
00:41:54,767 --> 00:41:56,443
{\an8}- Great job
to my buddy, Ted Allen.
- You won $10,000!

1209
00:41:56,467 --> 00:41:58,707
{\an8}- [all exclaiming]
- We'll see you next week,
on Triple G.