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I'm Bobby Flay.
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00:00:01,767 --> 00:00:03,867
Each week, one great chef
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00:00:03,867 --> 00:00:05,567
will try to take me down
in my house.
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00:00:05,567 --> 00:00:07,166
-This is my show.
-Today it is.
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-Tomorrow, who knows?
-Ooh.
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Trash talking.
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This culinary battle's gonna
shake down in two rounds.
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00:00:12,767 --> 00:00:14,166
Round one. To get to me,
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00:00:14,166 --> 00:00:16,066
two contenders
have to go through each other
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00:00:16,066 --> 00:00:18,266
using an ingredient
of my choice.
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It's do or die, Bobby.
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[Bobby] Two people
that know me well
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will decide who's got
the skills to beat me.
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Yeah.
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[Bobby] Round two,
I go head-to-head
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with the winning contender.
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Let's go.
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[Bobby] It's their turn
to surprise me
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with their signature dish.
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-What?
-[woman] Oh, no!
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Don't try this at home.
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I know you did it, Bobby!
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[Bobby] Bottom line...
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You're gonna run out of time!
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Everyone's out to beat me.
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[crowd cheering]
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[Bobby] We've got
a great show tonight.
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And here to put me
on the chopping block,
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please welcome Food Network's
Ted Allen and Tiffani Faison.
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[crowd cheering]
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Hoo! Ha!
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[Tiffani] It's not every day
I get to sit
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between two barely
living legends.
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[laughter]
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You're starting it already?
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-You know.
-Oh, wow.
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[Bobby] Well, I mean, wow.
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I know you guys.
You're busy doing Chopped.
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-You become a regular member
of that team over there.
-Yes.
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But you're also...
You're such a great chef,
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like, would you rather compete
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or would you rather sit,
be on the table?
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Oh, I know the answer
to this one.
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-[Tiffani] Do you?
-You like sitting right here.
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I do. I love watching
you get taken down.
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So speaking of taking down,
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do you have
any strategy tonight, Ted?
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If I had a strategy, Bobby,
why would I tell you?
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Ooh.
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Just gonna "Chop" me. Okay.
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Well, let's bring out
some chefs.
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Our first contender
has some of New York City's
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trendiest restaurants
on his resume.
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Please welcome
Chef Jim Armstrong.
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[Ted] Woohoo.
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Here we go. Let's go.
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Let's show Bobby what's up.
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[laughs]
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00:01:41,400 --> 00:01:44,100
Our next contender
is an avid snowboarder,
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but he's not only carving up
the mountains of Montana,
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also its culinary scene.
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It's Chef Earl James Reynolds!
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Yeah, buddy.
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[cheers and applause]
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[laughing]
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That was a rodeo.
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Jim, Earl. How's it going?
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-Doing well.
-[Bobby] What was that?
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-Rode in, like...
-I rode in on a horse.
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-Okay.
-And his name is Sinbad.
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[laughter]
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Wow. Here's the way
it's gonna work.
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I'm gonna put 20 minutes
on the clock,
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I'm gonna give you
an ingredient of my choice.
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And you must make
that ingredient
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the star of your dish.
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And that ingredient is...
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wonton wrappers.
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-[Tiffani] Yes.
-[Ted] I like it.
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It's a great one.
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How do you feel about these?
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-I love it. I'm ready for it.
-How about you?
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Rock and roll, let's go.
I'll eat 'em raw.
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[laughter]
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We'd rather not.
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[laughs]
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All right,
20 minutes on the clock
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to wrap up a delicious dish.
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[bell dings]
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-Whoo! Here we go!
-Yes.
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[upbeat music playing]
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[Bobby] So Earl's
gonna just eat 'em raw.
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-[Ted laughs]
-You know, as you do.
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They're wheat-based
wrappers...
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so they're flour essentially,
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they have a little bit
of cornstarch,
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and there's also some egg
in them.
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[Bobby] Are they gonna be
pot stickers?
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Are they gonna be dumplings
of some sort?
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-I would make nachos.
-Interesting.
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Nachos, or a tostada,
or something like that.
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[Tiffani]
Dumplings and pot stickers
are hard in 20 minutes.
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[Ted] Yeah, it's a ton
of production.
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You're making something that's
very likely to burst open.
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Jim, what're you making?
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I'm gonna make
some spicy wontons today.
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-[Tiffani] All right.
-With what? Pork?
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Ground beef, actually.
Change it up a little bit.
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-[Bobby] Okay.
-You don't often see beef
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-in wontons and dumplings.
-Not beef.
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When I went
to go grab the pork,
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Earl swooped under me
and now I'm stuck with beef.
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I'm making beef and ginger
wontons with chili oil.
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I'm gonna add olive oil
and drop in some ginger.
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And then I'm adding paprika,
and cayenne, and five-spice.
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I love eating dumplings,
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and I'm gonna try
to put one on a plate.
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I was born and raised
in Northern New Jersey.
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Growing up,
I got to always cook
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with my grandma and my mom,
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and it was always
a wonderful time.
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My first kitchens were those
old-school kitchens
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that you really had
to prove your worth.
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I was a prep cook
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and I climbed my way
all the way to the top.
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Today, I'm the executive chef
at Krupa Grocery.
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Krupa Grocery
is a upscale casual,
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modern American restaurant.
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We kinda do a little bit
of everything.
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I'm here to beat Bobby Flay
just for the bragging rights.
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Not many people
are able to say it
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and I'm gonna be one of them.
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[Tiffani] Earl's got
a steaming basket out.
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Earl, what are you making?
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I'm also making
a steamed wonton dumpling.
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Okay. With what inside?
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-Prawns and some ground pork.
-So that's classic.
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[Earl] I'm making pork
and shrimp shumai
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with a ginger broth,
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crispy-fried wontons,
and an herb salad.
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My wife and I's first date,
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I made shumai
and it must've done the trick.
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I was born and raised
in Whitefish, Montana.
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I started working
in kitchens when I was 15.
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I loved it.
So after culinary school,
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I moved across
the Pacific Northwest.
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But the mountains
were calling me home.
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During my time
at Stone Hill Kitchen and Bar,
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I was a James Beard nominee
for the mountain region.
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Today, I'm the executive chef
at Dancing Spirit Ranch.
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We cook
for mindfulness retreats,
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but I'm just trying to prove
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that Montana has some chefs
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that are willing
to get beast mode
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out here in New York City.
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So Bobby Flay's
gonna be the entree,
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and I am ready to eat.
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You got 15 and a half minutes
on that clock. Let's go.
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[cheers and applause]
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All right, Jim. You're going
with a beef wonton.
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What led you
in this direction?
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Whenever I go out and eat,
I love spicy wontons
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and that's kind of like...
It's one of my favorite
comfort foods.
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-So we're going with it.
-All right. I like it.
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Right on.
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-Chef Earl.
-[Earl] Yes, sir.
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So you're doing kind
of a shumai play here?
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Yes, I am. Shrimp and pork.
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I'm making the filling
right now.
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Okay. What else
is going in this?
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-A little bit of ginger.
-[Ted] Okay.
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You've got 13:20, let's go.
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[cheers and applause]
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Whoo!
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So I put the pork
into the food processor,
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the prawns, kimchi, and egg,
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and a little bit
of corn starch.
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[blender whirring]
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[Jim] For the inside of the
dumpling, I'm adding cabbage,
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ginger, five-spice, salt,
and then parcooked the beef.
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Just so that I cut down
on the cook time.
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Come on, baby.
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So I don't wanna make
these really skimpy wontons.
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I fill them generously.
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So the shumai's kind of like
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an open-face dumpling,
you know?
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[Ted] Yeah, that's a huge
amount of pork and shrimp
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going into that shell.
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Coming up on 8:30 here.
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Oh!
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-Those are giant shumai.
-Yes, they are.
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[Tiffani]
How are you feeling about
eight minutes in the steamer?
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[Earl] I feel pretty good.
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Can I just really quickly...
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-Hold on one second there.
-Yes.
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Damn it.
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[laughter]
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00:06:18,800 --> 00:06:20,667
I mean, if we can make this
happen for me,
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I think I'm gonna put
a BOLO out for this. So...
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-[Earl] Let's go.
-[Tiffani] All right.
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00:06:23,767 --> 00:06:24,767
Are you gonna fry those
on top?
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00:06:24,767 --> 00:06:26,000
-Yes, ma'am.
-Oh.
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00:06:26,000 --> 00:06:27,000
If you can just... It's Chef.
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You don't have
to use ma'am like...
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-Yes, Chef.
-"Ma'am" is for my mom.
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00:06:29,767 --> 00:06:30,800
-Yes, Chef.
-[Tiffani] All right.
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00:06:30,800 --> 00:06:32,467
-Keep riding, cowboy.
-[Earl] You got it.
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00:06:32,467 --> 00:06:34,600
So I'm chopping up
some wonton wrappers
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and I chuck them
into the fryer.
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-[Tiffani] Jimmy.
-[Jim] Chef, how are you?
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00:06:38,367 --> 00:06:40,567
I'm great. We're hot beefing
into wonton wrappers.
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00:06:40,567 --> 00:06:42,467
[Jim] Yes. I'm doing this
just to cut down a little
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00:06:42,467 --> 00:06:43,433
on the cook time at the end.
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00:06:43,433 --> 00:06:45,467
I'm gonna sear it up
and give it a little steam.
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00:06:45,467 --> 00:06:47,300
And this way, I can guarantee
that it's gonna be cooked.
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00:06:47,300 --> 00:06:48,900
[Tiffani] All right.
Keep on keeping on.
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00:06:48,900 --> 00:06:51,000
I know your love
for Southwestern everything,
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00:06:51,000 --> 00:06:52,300
so I got this for you.
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00:06:52,300 --> 00:06:53,266
Oh, thank you so much.
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00:06:53,266 --> 00:06:54,667
Yeah, complements
of Earl and me.
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00:06:54,667 --> 00:06:56,200
-It's a bolo tie.
-It's a bolo tie.
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00:06:56,200 --> 00:06:57,934
This is good luck.
You're gonna need it.
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00:06:58,800 --> 00:07:01,300
[Earl] And now,
I'm making a ginger broth
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00:07:01,300 --> 00:07:03,900
using the shells
from the prawns,
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00:07:03,900 --> 00:07:05,567
butter, shrimp stock,
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00:07:05,567 --> 00:07:07,600
ginger, garlic, shallot.
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00:07:07,600 --> 00:07:10,000
[Tiffani] Earl's also made a
sauce with the shrimp shells.
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00:07:10,000 --> 00:07:11,100
-[Bobby] I love that.
-I love that.
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00:07:11,100 --> 00:07:12,100
-Yeah.
-[Tiffani] That's so great.
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00:07:12,100 --> 00:07:14,967
[sighs]
Let those bad boys ride.
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[Ted] Jim seems to have used
some egg
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00:07:17,266 --> 00:07:19,000
to make that wonton
more sticky.
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00:07:19,000 --> 00:07:21,166
He needs it. Wrapping hot
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00:07:21,166 --> 00:07:23,100
anything into wontons
is really, really tough.
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[Jim] As I'm pinching them
closed, I'm going so fast,
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I didn't realize
most of these wonton wrappers
are stuck together.
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And now
they're double-layered.
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Normally, I would never leave
my wontons double-wrapped.
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00:07:33,767 --> 00:07:35,400
But I don't have time
to peel them apart.
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Now I need
to get them steaming,
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00:07:37,300 --> 00:07:39,667
and I'm gonna add veal stock
to get more flavor.
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[Tiffani]
If I were Jim right now,
I'd throw those in the fryer.
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00:07:41,667 --> 00:07:43,600
He doesn't have a lot of time.
He's got four minutes left.
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00:07:43,600 --> 00:07:45,400
I'm not worried
about the beef cooking.
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00:07:45,400 --> 00:07:47,200
I'm worried
about the wonton cooking.
246
00:07:47,200 --> 00:07:49,467
Yeah, it's gonna cook
on the bottom. But...
247
00:07:49,467 --> 00:07:50,900
Like, the actual
raw wonton on top,
248
00:07:50,900 --> 00:07:52,567
that doughy, like, raw-ness.
249
00:07:52,567 --> 00:07:53,567
Blech!
250
00:07:53,567 --> 00:07:57,000
Yeah, that would be kind
of a kiss of death, I think.
251
00:07:57,000 --> 00:07:58,634
[Jim] I'm feeling
the heat today, guys.
252
00:07:59,367 --> 00:08:00,567
[bell dings]
253
00:08:01,367 --> 00:08:02,367
Two minutes, folks.
254
00:08:02,367 --> 00:08:03,567
[cheers and applause]
255
00:08:03,567 --> 00:08:04,767
[Earl]
I need to start plating,
256
00:08:04,767 --> 00:08:07,400
so I take the wontons
out of the fryer,
257
00:08:07,400 --> 00:08:08,800
I go over to the steamer,
258
00:08:08,800 --> 00:08:10,767
they feel mostly cooked.
259
00:08:10,767 --> 00:08:14,000
I put the sauce
in the bowls, shumai,
260
00:08:14,000 --> 00:08:17,367
and I'm garnishing
with hydrocress and cilantro.
261
00:08:17,367 --> 00:08:18,800
[Jim] I have no time left,
262
00:08:18,800 --> 00:08:20,367
so I need to get these
on the plate.
263
00:08:20,367 --> 00:08:22,000
I've got the oil down,
264
00:08:22,000 --> 00:08:23,767
the wontons
feel a little doughy,
265
00:08:23,767 --> 00:08:25,767
but there's no time
to do anything about it.
266
00:08:25,767 --> 00:08:27,567
[all] Ten, nine...
267
00:08:27,567 --> 00:08:29,800
[Earl] I add
the crispy-fried wontons.
268
00:08:29,800 --> 00:08:31,500
[Jim] I'm garnishing
with scallions and yuzu
269
00:08:31,500 --> 00:08:32,767
to give it some acid.
270
00:08:32,767 --> 00:08:35,467
-Come on!
-Three, two, one.
271
00:08:35,467 --> 00:08:36,667
[bell dings]
272
00:08:36,667 --> 00:08:38,667
[cheers and applause]
273
00:08:41,166 --> 00:08:43,266
[Ted] One of the reasons
I like coming here
274
00:08:43,266 --> 00:08:46,467
is that unlike on Chopped,
I get to eat.
275
00:08:46,467 --> 00:08:47,967
Chef Earl, what'd you make?
276
00:08:47,967 --> 00:08:50,767
I made a pork
and shrimp shumai
277
00:08:50,767 --> 00:08:53,333
with a ginger broth
and some fresh herbs.
278
00:08:55,900 --> 00:08:58,000
I love that you've used the
wonton in two different ways.
279
00:08:58,000 --> 00:08:59,367
First of all,
that's really gutsy
280
00:08:59,367 --> 00:09:00,800
to form a shumai and steam it,
281
00:09:00,800 --> 00:09:02,767
and then frying
the wontons on top.
282
00:09:02,767 --> 00:09:05,667
Um, I sort of wish
the pork was left
283
00:09:05,667 --> 00:09:08,100
in its ground form so there's
a little bit more texture.
284
00:09:08,100 --> 00:09:09,900
Your presentation
is fantastic.
285
00:09:09,900 --> 00:09:11,700
You're very, very close
286
00:09:11,700 --> 00:09:15,000
on getting that shumai
cooked all the way through,
287
00:09:15,000 --> 00:09:16,900
-but pretty yummy.
-Thank you.
288
00:09:16,900 --> 00:09:18,500
All right, Jim.
Please tell us what you made.
289
00:09:18,500 --> 00:09:20,767
I made a beef
and ginger wonton
290
00:09:20,767 --> 00:09:22,533
with a hot chili oil.
291
00:09:25,767 --> 00:09:27,700
The dumpling flavor is great.
292
00:09:27,700 --> 00:09:29,567
The beef, the ginger,
it's really, really delicious.
293
00:09:29,567 --> 00:09:31,166
These are really...
294
00:09:31,166 --> 00:09:33,367
Well, Earl would eat these
because they're raw on top,
295
00:09:33,367 --> 00:09:35,000
but I would prefer not to.
296
00:09:35,000 --> 00:09:37,467
[Ted] I love the heat
in the chili oil a lot.
297
00:09:37,467 --> 00:09:39,266
As soon as we saw
those dumplings,
298
00:09:39,266 --> 00:09:40,600
we were worried
about the top part,
299
00:09:40,600 --> 00:09:44,266
which is a little bit under,
but all in all very nice.
300
00:09:44,266 --> 00:09:45,500
Thank you.
301
00:09:45,500 --> 00:09:47,100
Well, Ted and I
have a tough job tonight.
302
00:09:47,100 --> 00:09:48,467
Momento.
303
00:09:49,700 --> 00:09:52,100
[Earl] We both had
a couple shortcomings,
304
00:09:52,100 --> 00:09:54,367
but my gut is telling me
305
00:09:54,367 --> 00:09:56,500
that I'm gonna be the one
to move on.
306
00:09:56,500 --> 00:09:58,667
The chef who will be
moving forward
307
00:09:58,667 --> 00:10:00,467
to beat Bobby is...
308
00:10:03,166 --> 00:10:04,367
Chef Earl.
309
00:10:04,367 --> 00:10:06,467
[cheers and applause]
310
00:10:06,467 --> 00:10:07,367
Good luck.
311
00:10:07,367 --> 00:10:09,100
Oh, Earl got me.
312
00:10:09,100 --> 00:10:10,200
I'm really bummed.
313
00:10:10,200 --> 00:10:12,100
I was hoping to take down
Bobby Flay today.
314
00:10:12,100 --> 00:10:13,900
Earl "King of Shumai",
315
00:10:13,900 --> 00:10:16,567
we think that you succeeded by
using the wonton wrapper twice
316
00:10:16,567 --> 00:10:19,000
and really giving us
a pretty balanced dish.
317
00:10:19,000 --> 00:10:20,867
We need you
and your horse focused.
318
00:10:20,867 --> 00:10:22,567
-All right. Sinbad. [whistles]
-[Tiffani] All right.
319
00:10:22,567 --> 00:10:24,867
[laughter]
320
00:10:30,000 --> 00:10:31,166
[yawns]
321
00:10:31,166 --> 00:10:33,734
[laughter]
322
00:10:36,300 --> 00:10:37,567
All right, Earl,
congratulations.
323
00:10:37,567 --> 00:10:39,066
-Thank you, chef.
-How you feeling?
324
00:10:39,066 --> 00:10:40,567
Well, I have
an iron-deficiency.
325
00:10:40,567 --> 00:10:42,767
And the doc said I have
to gobble Iron Chefs up
326
00:10:42,767 --> 00:10:43,967
at least once a month, so...
327
00:10:43,967 --> 00:10:45,400
[laughter]
328
00:10:45,400 --> 00:10:46,567
[applause]
329
00:10:46,567 --> 00:10:47,600
[Bobby] Okay.
330
00:10:47,600 --> 00:10:48,767
So what are we
cooking tonight?
331
00:10:48,767 --> 00:10:50,100
What is your signature dish?
332
00:10:50,100 --> 00:10:52,166
My signature dish is...
333
00:10:53,900 --> 00:10:55,100
okonomiyaki.
334
00:10:55,100 --> 00:10:57,000
[Tiffani] Yes!
335
00:10:57,000 --> 00:10:59,800
Yes! It's a Japanese
cabbage pancake.
336
00:10:59,800 --> 00:11:01,066
I've eaten them tons of times
337
00:11:01,066 --> 00:11:02,166
but I never...
I've never made 'em.
338
00:11:02,166 --> 00:11:03,467
[Tiffani] Well, on that note,
339
00:11:03,467 --> 00:11:05,266
45 minutes,
your time starts now.
340
00:11:05,266 --> 00:11:08,433
[cheers and applause]
341
00:11:09,000 --> 00:11:10,367
Come on, Earl.
342
00:11:10,367 --> 00:11:13,367
[upbeat music playing]
343
00:11:13,367 --> 00:11:15,800
Okonomiyaki is actually
a Japanese-style pancake.
344
00:11:15,800 --> 00:11:18,166
So it's eggs, flour,
typically shredded cabbage,
345
00:11:18,166 --> 00:11:19,900
and then topped
with mayonnaise.
346
00:11:19,900 --> 00:11:21,600
Usually, Japanese
barbecue sauce.
347
00:11:21,600 --> 00:11:23,266
From there,
it kinda goes anywhere.
348
00:11:23,266 --> 00:11:24,767
It literally means
"as you like it,"
349
00:11:24,767 --> 00:11:28,266
you see seafood sometimes,
meat of any variety.
350
00:11:28,266 --> 00:11:31,467
So, it plays to Bobby's
strength in that way.
351
00:11:31,467 --> 00:11:33,767
[Earl] I'm making okonomiyaki
352
00:11:33,767 --> 00:11:36,166
with tempura-fried
soft-shell crab
353
00:11:36,166 --> 00:11:37,767
and morel mushrooms.
354
00:11:37,767 --> 00:11:40,100
I go immediately
to making the dashi.
355
00:11:40,100 --> 00:11:43,767
Dashi is hot water
poured over bonito flakes,
356
00:11:43,767 --> 00:11:45,667
which are dried and aged
357
00:11:45,667 --> 00:11:48,967
skipjack tuna and kombu,
which is seaweed.
358
00:11:48,967 --> 00:11:52,100
And in this case,
I add morel mushrooms.
359
00:11:52,100 --> 00:11:54,567
Earl, why okonomiyaki?
360
00:11:54,567 --> 00:11:57,600
I figured that Bobby wasn't
really wise with okonomiyaki,
361
00:11:57,600 --> 00:12:00,400
and this winter,
I had okonomiyaki on the menu.
362
00:12:00,400 --> 00:12:01,700
All right.
363
00:12:01,700 --> 00:12:03,667
I've had this dish
a couple of times, not many.
364
00:12:03,667 --> 00:12:05,867
I've actually had it
with, like, pork belly,
365
00:12:05,867 --> 00:12:08,000
but, you know, I'm... I don't
have time to cook pork belly,
366
00:12:08,000 --> 00:12:09,100
so I'm gonna use
some bacon instead.
367
00:12:09,100 --> 00:12:10,500
I'm making okonomiyaki
368
00:12:10,500 --> 00:12:13,166
with bacon
and shiitake mushrooms.
369
00:12:13,166 --> 00:12:14,867
I start making the batter
for my pancakes
370
00:12:14,867 --> 00:12:16,667
with some flour, some eggs,
371
00:12:16,667 --> 00:12:18,667
little baking powder,
and some dashi powder.
372
00:12:18,667 --> 00:12:21,367
I chop up cabbage, scallions.
373
00:12:21,367 --> 00:12:24,300
[Ted] Bobby put an awfully
large amount of cabbage
374
00:12:24,300 --> 00:12:26,200
-into his batter.
-That's normal.
375
00:12:26,200 --> 00:12:28,467
The cabbage really gives it
a lot of moisture and levity
376
00:12:28,467 --> 00:12:29,767
so that
when the cabbage cooks,
377
00:12:29,767 --> 00:12:32,000
it sort of releases some of
the moisture into the batter.
378
00:12:32,000 --> 00:12:34,600
[Ted] All right, folks,
37 minutes.
379
00:12:34,600 --> 00:12:35,667
-Let's go!
-Whoo!
380
00:12:35,667 --> 00:12:36,667
Let's do this thing.
381
00:12:36,667 --> 00:12:38,000
All right, Earl.
382
00:12:38,000 --> 00:12:40,000
So, do you use the liquid
from those mushrooms at all?
383
00:12:40,000 --> 00:12:42,567
[Earl] Yes. So this is
my dashi broth in here.
384
00:12:42,567 --> 00:12:43,600
[Ted] What are you going with?
385
00:12:43,600 --> 00:12:46,567
Crab and morels.
It's my take on surf and turf.
386
00:12:46,567 --> 00:12:47,700
-[Ted laughs] Okay.
-Oh.
387
00:12:47,700 --> 00:12:50,200
[Earl] I take the morel
mushrooms, I chop 'em up,
388
00:12:50,200 --> 00:12:51,600
and I get some butter
in the pan.
389
00:12:51,600 --> 00:12:53,367
Little bit of garlic,
some mirin.
390
00:12:53,367 --> 00:12:55,400
[Ted] So often, I feel, Bobby,
when you come here
391
00:12:55,400 --> 00:12:57,066
to take on yourself,
392
00:12:57,066 --> 00:12:58,667
it's a great idea
to choose something
393
00:12:58,667 --> 00:13:00,967
-international that you're
unlikely to have cooked.
-Yeah.
394
00:13:00,967 --> 00:13:03,467
But this one can be topped
with anything.
395
00:13:03,467 --> 00:13:05,567
Do you think it's possible
Earl made an error?
396
00:13:05,567 --> 00:13:07,166
No, he made a good move,
397
00:13:07,166 --> 00:13:09,100
because no matter
what dish you're making,
398
00:13:09,100 --> 00:13:10,500
the tenth time
is gonna be better
399
00:13:10,500 --> 00:13:12,767
than the second time,
et cetera, you know?
400
00:13:12,767 --> 00:13:14,767
Okay. So I'm adding
the shiitake mushrooms to it
401
00:13:14,767 --> 00:13:16,767
and then some pickled
red ginger.
402
00:13:16,767 --> 00:13:17,800
[Ted] All right,
good luck, chefs.
403
00:13:17,800 --> 00:13:20,567
You're looking at 34 minutes.
Let's go!
404
00:13:20,567 --> 00:13:21,934
[cheers and applause]
405
00:13:23,567 --> 00:13:26,266
[Earl] I'm making
my okonomiyaki batter
406
00:13:26,266 --> 00:13:28,600
using egg, dashi broth,
407
00:13:28,600 --> 00:13:30,967
and now it's time
to get the dry ingredients.
408
00:13:30,967 --> 00:13:33,266
So, I got flour, sugar, salt,
409
00:13:33,266 --> 00:13:34,900
baking powder, morel powder.
410
00:13:34,900 --> 00:13:37,567
And then I add the rest
of the wet ingredients.
411
00:13:38,900 --> 00:13:41,200
-How you doing, Bobby?
-No idea.
412
00:13:41,200 --> 00:13:42,567
[laughter]
413
00:13:42,567 --> 00:13:45,600
[Tiffani]
Bobby, do you need like a GPS
about where you are right now?
414
00:13:45,600 --> 00:13:46,600
You look a little confused.
415
00:13:46,600 --> 00:13:47,600
[Bobby]
It's just one of those things,
416
00:13:47,600 --> 00:13:49,066
you know, you're walking down
the road,
417
00:13:49,066 --> 00:13:50,567
you've never been there
before,
418
00:13:50,567 --> 00:13:51,734
and you know
you're gonna get there,
419
00:13:51,734 --> 00:13:53,367
but you don't know what you're
gonna find when you get there?
420
00:13:53,367 --> 00:13:54,767
It's like deep thoughts
by Bobby Flay?
421
00:13:54,767 --> 00:13:56,266
-What are we doing right now?
-[Bobby] Yes. Exactly.
422
00:13:57,166 --> 00:13:58,433
[chuckles]
423
00:13:59,100 --> 00:14:00,333
[bell dings]
424
00:14:01,467 --> 00:14:02,367
[Tiffani]
Guys, we're at 26 minutes.
425
00:14:02,367 --> 00:14:03,500
[Ted] Woo!
426
00:14:03,500 --> 00:14:05,100
This really looks
like something
427
00:14:05,100 --> 00:14:07,200
that chefs get really
experimental with.
428
00:14:07,200 --> 00:14:09,100
Yup. Okonomiyaki is a canvas.
429
00:14:09,100 --> 00:14:12,166
[Bobby]
Making a spicy mayonnaise
with aji amarillo,
430
00:14:12,166 --> 00:14:14,100
which is a yellow chili
from Peru,
431
00:14:14,100 --> 00:14:16,000
mayo, a little turmeric
in there.
432
00:14:16,000 --> 00:14:18,367
So my pancakes,
I'm gonna put the bacon
433
00:14:18,367 --> 00:14:19,867
in the bottom of the pan.
434
00:14:19,867 --> 00:14:23,100
Oh, little bacon
slid underneath.
435
00:14:23,100 --> 00:14:24,066
When you don't know
what you're doing,
436
00:14:24,066 --> 00:14:25,266
-you know what you do?
-Bacon.
437
00:14:25,266 --> 00:14:26,367
You put bacon in stuff.
438
00:14:26,367 --> 00:14:29,266
[Bobby] And then I put
the batter over the pancakes,
439
00:14:29,266 --> 00:14:31,767
and I'm gonna let them
cook very slowly.
440
00:14:31,767 --> 00:14:33,900
-[Tiffani] Earl and Sinbad...
-Talk to me.
441
00:14:33,900 --> 00:14:35,166
What do we got
going on over here?
442
00:14:35,166 --> 00:14:36,400
[Earl]
I'm just chopping some chives.
443
00:14:36,400 --> 00:14:39,000
-And then you have crabs?
-I do have crabs, yes.
444
00:14:39,000 --> 00:14:39,834
[Tiffani]
Are you hearing this?
445
00:14:39,834 --> 00:14:40,867
We got a little surf
and turf over here.
446
00:14:40,867 --> 00:14:42,667
-Yeah, I do.
-[Tiffani] Yeah.
447
00:14:42,667 --> 00:14:45,567
Next, I have some shaved green
cabbage, pickled ginger.
448
00:14:45,567 --> 00:14:48,266
I add the morels
and some chopped chives.
449
00:14:48,266 --> 00:14:50,467
Oh, can I turn these up
real quick, just, like--
450
00:14:50,467 --> 00:14:52,266
No, not yet.
Taste my sauce or something.
451
00:14:52,266 --> 00:14:53,634
Here.
452
00:14:55,367 --> 00:14:56,233
It's a little gritty.
453
00:14:56,233 --> 00:14:57,467
Yeah, 'cause I put some
turmeric in there.
454
00:14:57,467 --> 00:14:58,600
-Yeah. Ugh!
-[laughs]
455
00:14:58,600 --> 00:15:01,066
Did you taste this?
Tastes like dirt.
456
00:15:01,066 --> 00:15:02,567
[Bobby] She's saying it tastes
like dirt
457
00:15:02,567 --> 00:15:03,900
'cause she's being annoying,
of course.
458
00:15:03,900 --> 00:15:05,700
That's her job here.
My mayonnaise tastes good.
459
00:15:05,700 --> 00:15:07,000
-[Tiffani] Earl?
-[Earl] Yes.
460
00:15:07,000 --> 00:15:08,100
He's floundering.
461
00:15:08,100 --> 00:15:09,200
Right where I want him.
462
00:15:09,200 --> 00:15:13,000
I'm making a tempura-fried
soft-shell crab using water,
463
00:15:13,000 --> 00:15:15,200
and rice flour, cornstarch,
and baking soda.
464
00:15:15,200 --> 00:15:17,700
So, I take
the soft-shell crabs,
465
00:15:17,700 --> 00:15:19,467
coat them
in the tempura batter,
466
00:15:19,467 --> 00:15:20,967
and into the fryers they go.
467
00:15:22,467 --> 00:15:25,266
And then, I'm making
okonomiyaki sauce
468
00:15:25,266 --> 00:15:27,600
using ketchup, oyster sauce,
469
00:15:27,600 --> 00:15:29,734
Worcestershire, and sugar.
470
00:15:30,967 --> 00:15:34,166
Okay. So, I'm going to make
a Japanese barbecue sauce.
471
00:15:34,166 --> 00:15:36,166
Add some ketchup,
some oyster sauce,
472
00:15:36,166 --> 00:15:38,367
some soy sauce,
and some rice wine vinegar.
473
00:15:38,367 --> 00:15:40,767
[Tiffani] Both chefs made like
a Japanese barbecue sauce,
474
00:15:40,767 --> 00:15:42,800
which is a really traditional
condiment for the top of this.
475
00:15:42,800 --> 00:15:44,066
Right on.
476
00:15:45,000 --> 00:15:46,033
[Tiffani] The crabs look good.
477
00:15:46,033 --> 00:15:48,166
Are you making soft-shell crab
sandwiches for lunch?
478
00:15:48,166 --> 00:15:49,367
I'm down.
479
00:15:49,367 --> 00:15:50,300
[laughs]
480
00:15:50,300 --> 00:15:51,800
I chop the bodies up.
481
00:15:51,800 --> 00:15:53,400
[Tiffani]
It's gonna go into the batter.
482
00:15:53,400 --> 00:15:54,900
Oh, so delicious.
483
00:15:54,900 --> 00:15:57,734
-Oh, wow. That's so cool.
-Yes! Yes, Earl.
484
00:16:00,266 --> 00:16:02,467
Bobby, how's your omelet
station working over there?
485
00:16:02,467 --> 00:16:04,500
-Pretty good.
-You know, you gotta flip 'em.
486
00:16:04,500 --> 00:16:05,667
Oh, here we go.
487
00:16:05,667 --> 00:16:08,867
-Flip, flip, flip.
-[Ted] Oh, yay!
488
00:16:08,867 --> 00:16:10,100
-You kinda nailed it.
-Flip. Flip.
489
00:16:10,100 --> 00:16:11,867
Guys, he has five more to go.
490
00:16:11,867 --> 00:16:14,467
[all] Flip, flip,
flip, flip, flip, flip.
491
00:16:14,467 --> 00:16:15,600
[Tiffani] Yeah!
492
00:16:15,600 --> 00:16:17,500
I like how crispy
and golden they are.
493
00:16:17,500 --> 00:16:20,266
Bobby just threw
all of everything in the oven.
494
00:16:20,266 --> 00:16:21,367
Easy to get dry.
495
00:16:22,367 --> 00:16:23,767
Let's go in together.
Yeah, let's crush this.
496
00:16:23,767 --> 00:16:24,867
Let's go bust some heads up.
497
00:16:24,867 --> 00:16:26,767
[Tiffani]
We're at the five-minute mark.
498
00:16:26,767 --> 00:16:28,500
[cheers and applause]
499
00:16:28,500 --> 00:16:29,867
-[Tiffani] Hi.
-[Ted] Hey. Here we go.
500
00:16:29,867 --> 00:16:31,567
[Tiffani] Did you call
the omelet guy in to fix this?
501
00:16:31,567 --> 00:16:33,667
I was so happy to see
that they actually cooked.
502
00:16:33,667 --> 00:16:35,667
-You had no confidence
in yourself?
-No. Zero.
503
00:16:35,667 --> 00:16:36,634
All right, Bobby.
504
00:16:37,000 --> 00:16:38,567
Uh-oh.
505
00:16:38,567 --> 00:16:41,100
-Earl, how are these coming?
-[Earl] I'm good.
506
00:16:41,100 --> 00:16:43,567
-I say okonomi, you say...
-[audience] Yaki.
507
00:16:43,567 --> 00:16:45,200
-Okonomi...
-Yaki.
508
00:16:45,200 --> 00:16:46,667
-Bobby's gonna go...
-Down.
509
00:16:46,667 --> 00:16:47,667
Yes.
510
00:16:47,667 --> 00:16:50,967
Earl, keep... keep riding.
511
00:16:50,967 --> 00:16:52,800
[cheers and applause]
512
00:16:52,800 --> 00:16:55,266
Name's Early James
and flapjacks is my game.
513
00:16:55,266 --> 00:16:56,367
[laughter]
514
00:16:56,367 --> 00:16:57,467
[Ted] Two minutes.
515
00:16:57,467 --> 00:16:59,600
[cheers and applause]
516
00:16:59,600 --> 00:17:01,800
[Earl] Okonomiyakis are going
down onto the plates.
517
00:17:01,800 --> 00:17:03,266
Now, it's time to sauce.
518
00:17:03,266 --> 00:17:04,700
Kewpie mayo.
519
00:17:04,700 --> 00:17:06,066
[Tiffani] Kewpie is Japanese
mayo with...
520
00:17:06,066 --> 00:17:08,100
Chalked with MSG
and a little bit of sugar,
521
00:17:08,100 --> 00:17:10,467
and that only just punches up
the umami and the flavor.
522
00:17:10,467 --> 00:17:14,233
[Earl]
And then I got my crispy
tempura-fried crab legs.
523
00:17:17,200 --> 00:17:19,767
Bobby's okonomiyaki look okay.
524
00:17:19,767 --> 00:17:21,266
[Bobby] For the plating
is the pancake,
525
00:17:21,266 --> 00:17:24,266
and I make a salad with
some dashi bonito flakes,
526
00:17:24,266 --> 00:17:25,967
some mustard greens,
and some chives.
527
00:17:25,967 --> 00:17:28,266
And then I have
the Japanese barbecue sauce,
528
00:17:28,266 --> 00:17:29,967
the yellow chili mayonnaise.
529
00:17:29,967 --> 00:17:31,700
-[Tiffani] Ten seconds.
-[audience] Ten, nine...
530
00:17:31,700 --> 00:17:32,600
eight, seven...
531
00:17:32,600 --> 00:17:34,667
[Earl] I'm garnishing
with Japanese basil,
532
00:17:34,667 --> 00:17:37,200
green onion, bonito flakes.
533
00:17:37,200 --> 00:17:39,567
[all] Three, two, one.
534
00:17:39,567 --> 00:17:40,900
-There it is.
-That's it.
535
00:17:40,900 --> 00:17:43,000
Great job. Beautiful job.
536
00:17:43,000 --> 00:17:44,700
-Thank you, Bobby.
-Very good.
537
00:17:44,700 --> 00:17:47,600
[Earl] Looking at my dish,
crispy, salty,
538
00:17:47,600 --> 00:17:49,867
fried, boom, I got a winner.
539
00:17:49,867 --> 00:17:51,967
[Bobby] Is there a world
that I could win? Yeah.
540
00:17:51,967 --> 00:17:53,600
I'm really happy
with the flavors.
541
00:17:53,600 --> 00:17:55,800
I accomplished something
I'd never done before,
542
00:17:55,800 --> 00:17:57,467
and that's an accomplishment.
543
00:17:58,967 --> 00:18:00,233
[bell dings]
544
00:18:01,900 --> 00:18:04,700
Bobby, Earl, congratulations
545
00:18:04,700 --> 00:18:06,900
on finishing the Battle
of Okonomiyaki.
546
00:18:06,900 --> 00:18:09,166
Now, we'd like to introduce
you to your judges.
547
00:18:09,166 --> 00:18:12,867
The chef-owner
of Dokodemo, Shin Takagi.
548
00:18:12,867 --> 00:18:16,567
Chef-owner of Oconomi,
Kazuko Nagao.
549
00:18:16,567 --> 00:18:19,200
DJ and food personality,
550
00:18:19,200 --> 00:18:20,467
Matt FX.
551
00:18:20,467 --> 00:18:23,567
[cheers and applause]
552
00:18:23,567 --> 00:18:24,600
Judges, if you would,
553
00:18:24,600 --> 00:18:26,567
please start with the plate
in front of you.
554
00:18:27,567 --> 00:18:30,767
[tense music playing]
555
00:18:34,700 --> 00:18:37,867
I really love the way
that the bacon
556
00:18:37,867 --> 00:18:40,266
and the shiitake sort of marry
with the bonito.
557
00:18:40,266 --> 00:18:42,100
I think it adds,
like, a really nice
558
00:18:42,100 --> 00:18:43,567
amplification of umami.
559
00:18:43,567 --> 00:18:44,900
I love the smoky notes.
560
00:18:44,900 --> 00:18:46,100
Really nice dish.
561
00:18:46,100 --> 00:18:49,266
The round shape is a signature
of the okonomiyaki look,
562
00:18:49,266 --> 00:18:50,567
so it's so nice and pretty.
563
00:18:50,567 --> 00:18:53,367
And I really like
the shiitake mushroom flavor.
564
00:18:53,367 --> 00:18:55,367
But, for okonomiyaki,
I really like
565
00:18:55,367 --> 00:18:58,200
the traditional little more
sweeter, the mayo,
566
00:18:58,200 --> 00:18:59,700
so instead of the spicy one.
567
00:18:59,700 --> 00:19:01,367
[Shin] Like Japanese people,
568
00:19:01,367 --> 00:19:03,500
spice tolerance is very low.
569
00:19:03,500 --> 00:19:06,300
So, for me,
like, it's a little too spicy.
570
00:19:06,300 --> 00:19:08,567
But, uh, the thickness
is perfect.
571
00:19:08,567 --> 00:19:12,000
And okonomiyaki, we use a lot
of shredded cabbage.
572
00:19:12,000 --> 00:19:13,667
It gives a lot of crunchiness.
573
00:19:13,667 --> 00:19:16,700
So, this reminds me
of back home.
574
00:19:16,700 --> 00:19:18,834
Judges, please try
the second plate.
575
00:19:22,767 --> 00:19:25,667
[tense music playing]
576
00:19:27,066 --> 00:19:28,700
I think this crab
is absolutely slamming.
577
00:19:28,700 --> 00:19:30,300
It's so addictive
578
00:19:30,300 --> 00:19:31,967
and really creates
579
00:19:31,967 --> 00:19:34,266
a very rich seafood flavor.
580
00:19:34,266 --> 00:19:36,667
I'mma keep eating this.
I'm gonna finish this crab.
581
00:19:36,667 --> 00:19:39,500
I never had okonomiyaki
with soft-shell crab.
582
00:19:39,500 --> 00:19:41,500
It has really nice
crunchiness,
583
00:19:41,500 --> 00:19:43,266
and I really like the sauce.
584
00:19:43,266 --> 00:19:45,100
This is more like
the traditional flavor,
585
00:19:45,100 --> 00:19:48,100
but I really want more,
like, vegetables.
586
00:19:48,100 --> 00:19:51,567
I've never had crab
on my okonomiyaki before.
587
00:19:51,567 --> 00:19:52,867
It's a great idea.
588
00:19:52,867 --> 00:19:54,100
I can also taste this,
589
00:19:54,100 --> 00:19:57,100
like, sweet dashi flavor,
which I like.
590
00:19:57,100 --> 00:19:59,300
Only downside
is, this okonomiyaki
591
00:19:59,300 --> 00:20:00,600
is very, like, flat.
592
00:20:00,600 --> 00:20:02,467
Maybe add more, like, veggies.
593
00:20:02,467 --> 00:20:04,367
[Ted] Judges, thank you
for your comments.
594
00:20:04,367 --> 00:20:06,934
Now, we'd like to ask you
to take a vote.
595
00:20:09,400 --> 00:20:12,200
[Earl] The suspense right now
is magnificent,
596
00:20:12,200 --> 00:20:14,967
and I don't know which way
the judges are gonna go.
597
00:20:14,967 --> 00:20:16,100
Here.
598
00:20:17,667 --> 00:20:20,500
[Tiffani] Well, this was
clearly a difficult decision,
599
00:20:20,500 --> 00:20:21,667
'cause it's not unanimous.
600
00:20:21,667 --> 00:20:23,934
But the winner is...
601
00:20:27,000 --> 00:20:29,533
-Chef Earl!
-Yeah!
602
00:20:30,667 --> 00:20:32,166
[Bobby] Good job.
Job well done.
603
00:20:32,166 --> 00:20:34,166
-I'm very happy for you.
-Thank you so much.
604
00:20:34,166 --> 00:20:37,934
Holy smokes!
I just beat Bobby Flay.
605
00:20:39,266 --> 00:20:42,000
Couldn't have done it without
my loyal horse, Sinbad.
606
00:20:42,000 --> 00:20:45,000
He became more of a part of
this than I expected him to.
607
00:20:45,000 --> 00:20:46,700
[Tiffani] Hey, Ted,
what'd you do today?
608
00:20:46,700 --> 00:20:49,000
I don't know. I think
I kinda beat Bobby Flay.
609
00:20:49,000 --> 00:20:51,667
We beat Bobby Flay!
610
00:20:51,667 --> 00:20:55,100
My name is Earl Reynolds
and I just beat Bobby Flay!
611
00:20:55,100 --> 00:20:58,367
[cheers and applause]
612
00:20:58,367 --> 00:21:00,166
[horse neighs]