1 00:00:13,805 --> 00:00:15,890 [tense music playing] 2 00:00:15,974 --> 00:00:18,852 Congratulations to the three of you for coming this far. 3 00:00:18,935 --> 00:00:21,604 {\an8}You have made it to the penultimate challenge. 4 00:00:21,688 --> 00:00:24,649 {\an8}As you know, the second-to-last episode of any show 5 00:00:24,733 --> 00:00:26,693 is always the most intense. 6 00:00:26,776 --> 00:00:30,613 {\an8}And you are all now so close to that grand prize. 7 00:00:30,697 --> 00:00:33,033 [Clara] Final three, baby. It feels good. 8 00:00:33,116 --> 00:00:36,619 {\an8}I've proven time and time again I can rise to the challenge. 9 00:00:36,703 --> 00:00:38,413 {\an8}So, I will continue rising. 10 00:00:38,496 --> 00:00:40,999 Today, three of you will be competing in two rounds, 11 00:00:41,082 --> 00:00:44,878 hoping to impress our judges to earn your spot in the grand finale showdown 12 00:00:44,961 --> 00:00:46,588 where two of you will go head-to-head 13 00:00:46,671 --> 00:00:51,092 to determine who is the best snack maker of all time. 14 00:00:51,176 --> 00:00:52,594 [Lauryn] I'm very nervous. 15 00:00:52,677 --> 00:00:55,722 I didn't think I'd be here. I feel like everyone is so talented. 16 00:00:55,805 --> 00:00:58,808 {\an8}I just want to make it. I mean, we are so close. 17 00:00:58,892 --> 00:01:02,604 Are you ready to see what snack you'll be recreating today? 18 00:01:02,687 --> 00:01:03,646 -Yeah. -[Sandy] Yeah. 19 00:01:03,730 --> 00:01:06,357 Let's check in with our friend from the beginning, 20 00:01:06,441 --> 00:01:07,776 the vending machine. 21 00:01:12,572 --> 00:01:13,406 [grunts] 22 00:01:13,490 --> 00:01:16,284 [suspenseful music builds] 23 00:01:18,036 --> 00:01:20,080 Lay's flavored chips! 24 00:01:20,163 --> 00:01:21,456 Aah! 25 00:01:21,539 --> 00:01:23,583 [scattered clapping] 26 00:01:23,666 --> 00:01:26,836 [Megan] There are actually over 200 flavors of these chips 27 00:01:26,920 --> 00:01:29,756 that combine a complete dish into a potato chip. 28 00:01:29,839 --> 00:01:33,301 We've got Chesapeake Bay crabs, scallop with garlic butter, 29 00:01:33,384 --> 00:01:36,638 India's Magic Masala, the list goes on and on. 30 00:01:36,721 --> 00:01:39,891 Today, you get to choose which chip flavor you'll be making. 31 00:01:39,974 --> 00:01:40,892 Whoo! 32 00:01:41,476 --> 00:01:42,310 Finally. 33 00:01:43,394 --> 00:01:47,107 The twist is, our judges won't know what you picked. 34 00:01:48,149 --> 00:01:51,402 So, that means they'll be tasting your chips blind. 35 00:01:51,486 --> 00:01:53,488 This is gonna be super difficult. 36 00:01:53,571 --> 00:01:56,908 You're gonna have to get those flavoring agents exactly right. 37 00:01:56,991 --> 00:02:00,411 {\an8}You'll have to combine them into the perfect taste of an entire dish 38 00:02:00,495 --> 00:02:04,707 {\an8}while also compressing the whole thing down into a single potato chip. 39 00:02:04,791 --> 00:02:09,003 {\an8}Also, you'll get dinged if we're not able to identify which flavor you're going for. 40 00:02:09,087 --> 00:02:10,547 All right, judges. 41 00:02:10,630 --> 00:02:15,510 Time to go to your super secure private judging deprivation station for the cook. 42 00:02:16,094 --> 00:02:17,846 Aka, right here. 43 00:02:18,888 --> 00:02:20,515 [Megan] No peeking. 44 00:02:21,683 --> 00:02:23,184 Oh, wow. 45 00:02:23,268 --> 00:02:25,854 You got 90 minutes to make your chips. 46 00:02:25,937 --> 00:02:29,899 {\an8}The recreation challenge starts... now. 47 00:02:29,983 --> 00:02:31,901 {\an8}[upbeat music playing] 48 00:02:32,485 --> 00:02:33,611 [chuckling] 49 00:02:37,866 --> 00:02:40,118 -[Clara] Let's open up all the bags. -[Lauryn] Wait. 50 00:02:40,201 --> 00:02:42,328 There's bags of Lay's chips from around the world. 51 00:02:42,412 --> 00:02:45,832 China, Thailand, India, America. 52 00:02:46,666 --> 00:02:48,960 [Sandy] Summer BLT? Masala? 53 00:02:49,043 --> 00:02:51,671 -Scallop. [chuckles] -[Sandy] Scallop and butter? 54 00:02:51,754 --> 00:02:55,383 Like, who thought of this madness to put on a chip and why? 55 00:02:55,466 --> 00:02:56,301 Jerky jerk? 56 00:02:56,384 --> 00:02:58,553 They're the weirdest flavors I've ever seen. 57 00:02:58,636 --> 00:03:01,139 Jerk has a lot of heat at the end. That's a lot of heat. 58 00:03:01,222 --> 00:03:03,474 -I'll do the masala. -I'll do this one. 59 00:03:04,684 --> 00:03:06,060 It is a new world. 60 00:03:06,644 --> 00:03:09,105 Everything here is ours. 61 00:03:09,189 --> 00:03:12,525 [Hari] To create the Lay's, first, our chefs need to build their seasoning 62 00:03:12,609 --> 00:03:14,986 by combining flavor infusions and spices 63 00:03:15,069 --> 00:03:19,115 so the flavor of the chip is easily identifiable in every bite. 64 00:03:20,867 --> 00:03:22,994 I picked the Magic Masala. 65 00:03:23,953 --> 00:03:26,206 A lot of warm Middle Eastern spices. 66 00:03:26,956 --> 00:03:29,626 I picked Summer BLT. Super thin. 67 00:03:30,418 --> 00:03:33,046 I'll probably make a powder out of bacon fat. 68 00:03:33,129 --> 00:03:35,131 [Sandy] I got the Fried Crab flavor. 69 00:03:35,215 --> 00:03:39,886 It's more like crabby essence rather than just being like, "This is crab." 70 00:03:40,720 --> 00:03:42,847 [Hari] Second, they'll need to prepare the potatoes 71 00:03:42,931 --> 00:03:46,768 by slicing them to mimic the shape of the chip they are recreating 72 00:03:46,851 --> 00:03:51,481 and fry them to be as crispy and crunchy as the familiar Lay's potato chip. 73 00:03:51,564 --> 00:03:55,235 Finally, they'll need to season their fried potatoes evenly 74 00:03:55,318 --> 00:03:58,154 to encompass the flavor of the dish on each chip. 75 00:03:58,238 --> 00:03:59,822 [Sandy] Yum-yum-yum-yum. 76 00:04:00,740 --> 00:04:03,201 [Lauryn] A little curry powder. Turmeric. 77 00:04:03,284 --> 00:04:07,247 [Clara] For this recreation challenge, the twist is the blind tasting. 78 00:04:07,330 --> 00:04:10,500 You have to nail the notes, not of the original item, 79 00:04:10,583 --> 00:04:12,835 but what the Lay's flavored chip tastes like. 80 00:04:12,919 --> 00:04:14,003 [Lauryn] Turmeric. 81 00:04:14,587 --> 00:04:17,298 -I think I'm using every spice. [laughs] -[Clara] Do it! 82 00:04:19,842 --> 00:04:22,387 Hari, what do you think the biggest challenge today is? 83 00:04:22,470 --> 00:04:24,138 I think it's gonna be flavor. 84 00:04:24,222 --> 00:04:27,767 You got to get these flavors down into these little molecular things. 85 00:04:27,850 --> 00:04:31,771 Then you have to get them onto the chip. How do you do it? 86 00:04:31,854 --> 00:04:33,940 Do you use your hands? Do you use a spoon? 87 00:04:34,023 --> 00:04:36,859 There's so many ways to do it and it changes everything. 88 00:04:36,943 --> 00:04:39,946 The slightest adjustment and it tastes like crap. 89 00:04:42,615 --> 00:04:45,201 {\an8}I'm going to make crab and shrimp powder. 90 00:04:46,119 --> 00:04:50,707 {\an8}Basically, I'm going to cook this shrimp crab in the butter. 91 00:04:50,790 --> 00:04:54,127 Then I'm gonna be crazy and blend it into the butter. 92 00:04:54,210 --> 00:04:57,005 Then I'll strain it and push it through a fine mesh sheet. 93 00:04:57,088 --> 00:04:59,716 Then I'm gonna fold in tapioca maltodextrin. 94 00:04:59,799 --> 00:05:03,386 {\an8}The tapioca maltodextrin will turn the butter that's left over 95 00:05:03,469 --> 00:05:04,721 {\an8}into a powder. 96 00:05:05,221 --> 00:05:08,016 {\an8}It dehydrates it on the spot. It's pretty crazy. 97 00:05:08,975 --> 00:05:10,101 Seafood is my jam. 98 00:05:10,184 --> 00:05:14,939 But my goal at the end of this is to extract and make my own flavors, 99 00:05:15,023 --> 00:05:17,275 not to use the ones sitting in the pantry. 100 00:05:19,027 --> 00:05:20,111 Come on, baby. Go. 101 00:05:21,904 --> 00:05:23,865 I think the hardest thing about this is 102 00:05:23,948 --> 00:05:27,118 {\an8}it's reminiscent of BLT, but doesn't taste anything like real BLT. 103 00:05:27,201 --> 00:05:28,661 Oh, look at this. Wow. 104 00:05:28,745 --> 00:05:32,332 I absolutely adore BLTs. I think it's one of the world's greatest sandwiches. 105 00:05:32,415 --> 00:05:34,667 It's meaty. It's sweet and tomatoey. 106 00:05:34,751 --> 00:05:38,254 It's crisp with the lettuce. It's got the fat from the mayo. 107 00:05:38,338 --> 00:05:39,839 It's got the toast, everything. 108 00:05:39,922 --> 00:05:44,635 But getting all the flavors and putting it into a chip is not easy. 109 00:05:44,719 --> 00:05:46,220 So I'm gonna cut this pretty thin 110 00:05:46,304 --> 00:05:48,931 to render out as much bacon fat as quickly as possible. 111 00:05:49,015 --> 00:05:52,685 Then I'll turn the bacon fat into a powder using maltodextrin. 112 00:05:52,769 --> 00:05:55,897 Then I gotta figure out, when you look at these chips, 113 00:05:55,980 --> 00:05:57,315 the little green and red 114 00:05:57,398 --> 00:06:01,194 is supposed to invoke lettuce and tomato "powder" or bits. 115 00:06:01,277 --> 00:06:02,403 So, I'm making my own. 116 00:06:02,487 --> 00:06:05,656 I'm going to peel a little bit of tomato skin 117 00:06:05,740 --> 00:06:08,201 and a bit of the greenest part of the iceberg lettuce. 118 00:06:08,284 --> 00:06:09,494 I'll dehydrate that. 119 00:06:09,577 --> 00:06:11,746 It's, do I have enough time to let it dry out? 120 00:06:11,829 --> 00:06:13,956 I'm so close to the finale. Playtime is over. 121 00:06:14,040 --> 00:06:15,583 I'm in the zone today. Big time. 122 00:06:17,418 --> 00:06:19,629 [funky music playing] 123 00:06:19,712 --> 00:06:21,756 I picked the Magic Masala. 124 00:06:21,839 --> 00:06:26,636 {\an8}The biggest challenge will be getting the right amount of heat, 125 00:06:26,719 --> 00:06:28,596 because I don't have enough time 126 00:06:28,679 --> 00:06:32,767 to dry out a bunch of ingredients to then grind up to make a powder. 127 00:06:32,850 --> 00:06:36,062 I'm gonna infuse an oil and I'm gonna use maltodextrin 128 00:06:36,145 --> 00:06:40,650 to pull that flavor into my own spice blend. 129 00:06:40,733 --> 00:06:44,445 I'm nervous when I think about Sandy and Clara 130 00:06:44,529 --> 00:06:46,823 recreating these huge flavors 131 00:06:46,906 --> 00:06:50,451 because I know they can make these flavor bombs of magic. 132 00:06:50,535 --> 00:06:55,415 So, I really need to focus and drive home that I can do flavor just as well. 133 00:06:55,498 --> 00:06:56,958 Needs more spice. 134 00:06:58,876 --> 00:07:01,003 -No judges. -No judges. 135 00:07:01,087 --> 00:07:02,547 We can do what we want. 136 00:07:02,630 --> 00:07:05,508 I love the judges and we're very close. We have sleepovers. 137 00:07:05,591 --> 00:07:06,759 But they're sticklers. 138 00:07:06,843 --> 00:07:10,054 "Oh, this doesn't taste exactly like this other thing and I know 139 00:07:10,138 --> 00:07:12,974 that's the point of the show, but it's pretty close." 140 00:07:13,057 --> 00:07:15,768 -I do kind of miss them. -I miss them, they're really nice. 141 00:07:15,852 --> 00:07:17,603 I feel like Helen has a sweet presence 142 00:07:17,687 --> 00:07:19,897 and Ali has me laughing all day and I don't know. 143 00:07:19,981 --> 00:07:21,482 It's really... It's a joy. 144 00:07:28,281 --> 00:07:31,033 [dynamic music playing] 145 00:07:31,117 --> 00:07:34,412 Sandy, I hope you're in a good mood today and not crabby. 146 00:07:34,495 --> 00:07:35,872 Kidding, you never are. 147 00:07:35,955 --> 00:07:37,123 So you say. 148 00:07:37,206 --> 00:07:39,041 [chuckling] What do we got going on here? 149 00:07:39,125 --> 00:07:40,877 I'm making Fried Crab chip. 150 00:07:40,960 --> 00:07:42,628 You're using actual crabs. 151 00:07:42,712 --> 00:07:44,046 Oh my God. 152 00:07:44,130 --> 00:07:45,381 [Sandy chuckles] 153 00:07:45,465 --> 00:07:47,341 -[Hari] They're still alive? -Yeah. 154 00:07:47,425 --> 00:07:49,760 -[Megan] Am I allowed to hold him? -[Sandy] If you want. 155 00:07:49,844 --> 00:07:52,013 Oh, God. Oh, God. Oh, God. [laughs] 156 00:07:52,096 --> 00:07:54,765 He's literally moving on my hand. 157 00:07:54,849 --> 00:07:59,520 He's actually really handsome. I am feeling so alive right now. 158 00:07:59,604 --> 00:08:01,814 I haven't been touched like this since 1995. 159 00:08:05,985 --> 00:08:07,820 The bacon rendered so nicely. 160 00:08:08,529 --> 00:08:10,072 Smells really good. 161 00:08:10,656 --> 00:08:12,867 When I add maltodextrin to bacon fat, 162 00:08:12,950 --> 00:08:15,578 the maltodextrin absorbs a bazillion times its weight. 163 00:08:21,209 --> 00:08:23,211 No, I don't think it's gonna work. 164 00:08:24,003 --> 00:08:29,008 I'm not getting it right. It's not getting to the powdery form that I need. 165 00:08:29,091 --> 00:08:32,470 {\an8}So, I need to pivot and I grab some hickory smoke powder. 166 00:08:32,553 --> 00:08:35,765 Because people connect smokiness with bacon flavor. 167 00:08:35,848 --> 00:08:36,933 I'm kind of winging it. 168 00:08:40,436 --> 00:08:42,188 {\an8}One hour left. 169 00:08:42,271 --> 00:08:43,231 [screams] 170 00:08:43,314 --> 00:08:44,941 [Hari] I think we should get Icees. 171 00:08:45,024 --> 00:08:48,277 Helen's all like, "Don't have Icees. They're not good for you." 172 00:08:51,364 --> 00:08:53,616 Hey, guys, chefs, the white's lemon. 173 00:08:53,699 --> 00:08:54,534 Thank you. 174 00:08:58,287 --> 00:09:00,373 Chefs, the green's lime. 175 00:09:00,456 --> 00:09:01,791 [chuckling] Thank you. 176 00:09:01,874 --> 00:09:03,376 Are these paper straws? 177 00:09:04,961 --> 00:09:06,462 This is a nice color. 178 00:09:06,546 --> 00:09:08,297 [whirring] 179 00:09:08,381 --> 00:09:09,882 Thirty-one. 180 00:09:09,966 --> 00:09:12,593 When you're working with the tapioca maltodextrin, 181 00:09:12,677 --> 00:09:17,265 if the ratios are off, it could become either a paste or it's just a sludge. 182 00:09:19,100 --> 00:09:21,352 It'd be cool if this worked. 183 00:09:21,435 --> 00:09:22,562 I got the sludge. 184 00:09:24,021 --> 00:09:25,523 I'm just gonna skip this. 185 00:09:25,606 --> 00:09:30,611 I know there's dried spices and herbs I can use instead, so I just grab those. 186 00:09:30,695 --> 00:09:33,197 Put some pepper, some cilantro. 187 00:09:33,990 --> 00:09:35,449 Some cumin. 188 00:09:35,533 --> 00:09:38,286 Hopefully, I'll have some seasoned chips at one point. 189 00:09:38,369 --> 00:09:39,912 [whirring stops] 190 00:09:42,665 --> 00:09:43,624 [coughing] 191 00:09:43,708 --> 00:09:48,588 I stuck my face too close to it. I think I just lost all sense of smell. 192 00:09:50,339 --> 00:09:52,091 There it goes. Look at you, baby. 193 00:09:57,430 --> 00:10:01,642 I'm blending up all the seafood in here, the crab and the bit of shrimp. 194 00:10:01,726 --> 00:10:05,062 Then I'm gonna strain all this butter back out. 195 00:10:06,689 --> 00:10:11,819 The tapioca maltodextrin will turn the butter that's left over into a powder. 196 00:10:11,902 --> 00:10:15,031 It takes all the fat and dehydrates it immediately. 197 00:10:15,114 --> 00:10:16,449 Come on, dude. Change. 198 00:10:18,492 --> 00:10:19,619 Ugh! 199 00:10:20,119 --> 00:10:23,873 I'm just gonna put it in here to get it a little more than I can give it. 200 00:10:23,956 --> 00:10:25,333 Let's see if this works. 201 00:10:27,585 --> 00:10:28,419 Yeah. 202 00:10:29,170 --> 00:10:30,171 It's pretty cool. 203 00:10:31,297 --> 00:10:33,424 Not even making it up. It's science. 204 00:10:35,301 --> 00:10:38,304 [upbeat music playing] 205 00:10:38,387 --> 00:10:40,222 {\an8}Thirty minutes left. 206 00:10:42,016 --> 00:10:45,978 {\an8}The dehydrated lettuce and dehydrated tomato are looking all right. 207 00:10:46,062 --> 00:10:47,730 It's not as small as I want. 208 00:10:47,813 --> 00:10:50,608 I don't think there's extra spice grinder, so I'm winging it. 209 00:10:53,444 --> 00:10:55,905 -Hello, hello, hello! -Hello. Hi, Lauryn B, hello. 210 00:10:55,988 --> 00:10:57,657 -Hi. -I'll touch everything. Kidding. 211 00:10:57,740 --> 00:11:00,743 -You come at a wonderful time. -What's going through your mind? 212 00:11:00,826 --> 00:11:03,871 It's one away from the finale, so it's so close. 213 00:11:03,954 --> 00:11:06,957 I'm trying to combine a lot of different warm spices 214 00:11:07,041 --> 00:11:09,168 and get that right amount of heat for the chip. 215 00:11:09,251 --> 00:11:13,589 Our suggestion as hosts is to grind up the original product 216 00:11:13,673 --> 00:11:17,551 and use that as seasoning and don't tell anyone and act like you did it. 217 00:11:17,635 --> 00:11:19,011 Nobody would know. 218 00:11:19,804 --> 00:11:20,680 Cheat? 219 00:11:21,389 --> 00:11:24,475 -It's not cheat... It's not. -I would never cheat, so... 220 00:11:27,937 --> 00:11:32,483 So, who do you think can clearly communicate flavor in, like, one bite? 221 00:11:32,566 --> 00:11:35,611 I'd say Sandy is really good with taste and aroma. 222 00:11:35,695 --> 00:11:38,239 But I think he struggles with understanding 223 00:11:38,322 --> 00:11:41,951 that it's not about his learning and it's about the person eating it. 224 00:11:42,034 --> 00:11:44,161 I think that's a strength Lauryn B has. 225 00:11:44,245 --> 00:11:46,288 -She looks at the item as a separate item... -Yeah. 226 00:11:46,372 --> 00:11:47,957 ...not as an extension of her. 227 00:11:48,040 --> 00:11:51,460 [Ali] I think Lauryn B has something simmering under the surface. 228 00:11:51,544 --> 00:11:55,423 She's monstrously talented at curating flavor 229 00:11:55,506 --> 00:11:59,093 and she's just gotten caught in the weeds with all kinds of other stuff. 230 00:11:59,176 --> 00:12:01,929 [Helen] I think that Clara clearly has a defined palate 231 00:12:02,012 --> 00:12:04,890 and is great for, you know, problem-solving. 232 00:12:04,974 --> 00:12:08,018 [Ali] Clara has gotten tripped up with process things. 233 00:12:08,102 --> 00:12:12,106 This challenge is beautiful because it takes some of that out of the equation. 234 00:12:12,189 --> 00:12:13,816 You still gotta make a crispy chip. 235 00:12:13,899 --> 00:12:17,528 So we're gonna get a deep, dark look 236 00:12:17,611 --> 00:12:19,697 -into the minds of these contestants... -Yup. 237 00:12:19,780 --> 00:12:22,074 ...of just how they process flavor. 238 00:12:22,825 --> 00:12:23,993 [tense music playing] 239 00:12:24,076 --> 00:12:25,870 {\an8}Twenty minutes left! 240 00:12:26,495 --> 00:12:27,913 {\an8}[Clara] Now I'm blanching the chips. 241 00:12:27,997 --> 00:12:30,416 They're, like, so translucent. 242 00:12:32,293 --> 00:12:37,047 [Lauryn] Now, I am slicing my potatoes, trying to get the right thickness. 243 00:12:37,131 --> 00:12:38,632 It's very hard to tell. 244 00:12:40,968 --> 00:12:43,888 A little nervous. I don't know if this will work. 245 00:12:47,516 --> 00:12:49,351 I think they might be too thin. 246 00:12:49,435 --> 00:12:51,645 Those are see-through. Those are too thin. 247 00:12:51,729 --> 00:12:52,980 [Lauryn] Gosh, darn it. 248 00:12:53,063 --> 00:12:54,231 It's way too thick. 249 00:12:54,315 --> 00:12:56,317 These things look like jellyfish. 250 00:12:56,400 --> 00:12:59,069 That might be too thin, hon. Just a heads-up. 251 00:13:00,404 --> 00:13:02,239 They're a little too thin. Man. 252 00:13:06,285 --> 00:13:08,412 [Lauryn] Yeah. Okay, I think we're there. 253 00:13:08,496 --> 00:13:10,790 [tense music rising] 254 00:13:13,709 --> 00:13:15,294 I'm happier with this thickness. 255 00:13:15,377 --> 00:13:18,214 I don't wanna say I feel confident in this competition because 256 00:13:18,297 --> 00:13:19,882 it's a way of jinxing myself. 257 00:13:21,300 --> 00:13:23,177 I'm surprised how thick they had to be. 258 00:13:25,054 --> 00:13:26,639 Every chip is precious. 259 00:13:26,722 --> 00:13:27,556 [chuckles] 260 00:13:28,390 --> 00:13:32,686 I'm frying these until they are golden brown delicious, but not too brown. 261 00:13:32,770 --> 00:13:36,398 Then get them in the spice and I'll sift off any excess spice 262 00:13:36,482 --> 00:13:38,651 and pray this is the system that works. 263 00:13:38,734 --> 00:13:42,404 When I sprinkle them with salt, it's gonna adhere a bit better. 264 00:13:42,488 --> 00:13:45,783 The base layer, they're really salty. It's why potato chips are so good. 265 00:13:45,866 --> 00:13:48,452 [Hari] Three minutes left, chefs. 266 00:13:48,536 --> 00:13:50,955 {\an8}I'm giving you a warning. There's three minutes left. 267 00:13:51,038 --> 00:13:54,959 {\an8}By the time I've finished what I'm saying, they'll be two minutes. 268 00:13:55,042 --> 00:13:57,211 {\an8}And they'll... And 40 seconds. 269 00:13:57,294 --> 00:13:58,337 {\an8}Thirty-nine now. 270 00:13:58,420 --> 00:14:00,798 [Sandy] I put in my crab butter that I made. 271 00:14:00,881 --> 00:14:04,718 Then I added in white pepper and a little bit of citric acid, 272 00:14:04,802 --> 00:14:08,764 pushing it through the mesh to get a really nice fine powder. 273 00:14:10,599 --> 00:14:13,435 Let it be known, this is not the right technique. 274 00:14:19,233 --> 00:14:20,901 {\an8}One minute left, chefs. 275 00:14:20,985 --> 00:14:21,861 {\an8}Oh, God. 276 00:14:21,944 --> 00:14:23,362 {\an8}[Hari] One minute left! 277 00:14:23,445 --> 00:14:26,740 {\an8}The sands of time stop for no one. 278 00:14:26,824 --> 00:14:28,951 [tense music builds] 279 00:14:31,370 --> 00:14:33,455 Get those chips on that plate! 280 00:14:40,462 --> 00:14:42,381 {\an8}That is time, chefs! 281 00:14:43,007 --> 00:14:45,885 Throw your knives away or just stop cooking. 282 00:14:46,468 --> 00:14:47,887 -Hey, guys. -Oh, hi. 283 00:14:51,390 --> 00:14:53,100 -Hello. -Don't tell us anything. 284 00:14:53,183 --> 00:14:56,061 I know. I'm actively telling myself no. 285 00:15:06,697 --> 00:15:08,824 -Thank you for making it crispy. -Yup. 286 00:15:08,908 --> 00:15:09,909 [chuckles] 287 00:15:09,992 --> 00:15:13,913 It tastes like Eastern Mediterranean, South Asia part of the world. 288 00:15:14,455 --> 00:15:17,541 It does have a dairy flavor and a sour flavor. 289 00:15:17,625 --> 00:15:19,043 Turmeric and cumin. 290 00:15:20,127 --> 00:15:22,880 I think there's something like tandoori chicken flavor? 291 00:15:22,963 --> 00:15:25,549 Wait, it doesn't taste like chicken. 292 00:15:26,050 --> 00:15:28,052 -Tandoori grill. -Ish. 293 00:15:28,135 --> 00:15:29,428 [laughs] 294 00:15:29,511 --> 00:15:30,346 What is it? 295 00:15:30,429 --> 00:15:31,847 Magic Masala. 296 00:15:31,931 --> 00:15:33,515 [Helen laughs] 297 00:15:33,599 --> 00:15:39,271 {\an8}I tried to make a herby oil infused with a masala family of spices as well. 298 00:15:39,355 --> 00:15:42,107 {\an8}This is my first time making a wavy chip cut. 299 00:15:42,191 --> 00:15:45,027 [Helen] The cut of this one was great. Really similar. 300 00:15:45,110 --> 00:15:47,237 -Except this one has more seasoning. -[Lauryn] Yeah. 301 00:15:47,321 --> 00:15:48,781 Seasoning's pretty difficult. 302 00:15:48,864 --> 00:15:52,785 I appreciate that you seasoned it while it's hot to get all the way around, 303 00:15:52,868 --> 00:15:55,746 but your spices still taste raw and un-bloomed. 304 00:15:57,414 --> 00:16:00,000 The predominant aromatics in the Lay's chip 305 00:16:00,084 --> 00:16:02,878 are the spice blend and tomato. 306 00:16:02,962 --> 00:16:05,214 I think I was missing a bit of the tomato. 307 00:16:06,131 --> 00:16:10,177 Kind of the genius of the Lay's chip is that it tastes like a cooked dish 308 00:16:10,260 --> 00:16:13,263 as opposed to a collection of dry things you found in your kitchen. 309 00:16:13,347 --> 00:16:17,518 Yours still tastes a bit leaning on the dry things I found in my kitchen. 310 00:16:17,601 --> 00:16:21,313 -Okay. -Less spices would've gone a longer way. 311 00:16:21,397 --> 00:16:22,815 You could've used less overall. 312 00:16:22,898 --> 00:16:26,235 We would've got a rounder picture of what those spices smell like. 313 00:16:26,318 --> 00:16:27,194 Okay. 314 00:16:27,277 --> 00:16:29,113 -Thank you so much, Lauryn B. -Thank you. 315 00:16:30,447 --> 00:16:33,242 Sandy, do not tell us about your chip. 316 00:16:33,325 --> 00:16:34,493 [chuckling] 317 00:16:41,208 --> 00:16:43,585 It has, like, a finish of crab shell. 318 00:16:43,669 --> 00:16:45,212 When I taste it, I can see it. 319 00:16:45,295 --> 00:16:47,464 Looking at crab shell from the inside. 320 00:16:47,548 --> 00:16:50,134 Crab shell you have to clean as you get screamed at. 321 00:16:51,552 --> 00:16:52,386 Trauma. 322 00:16:52,469 --> 00:16:54,096 [all laughing] 323 00:16:55,472 --> 00:16:58,225 Kind of Old Bay. Tastes like savory ocean. 324 00:16:58,308 --> 00:17:00,352 Tastes like going to the boil. 325 00:17:00,436 --> 00:17:04,648 You can choose seafood and they put it in the bag with spices and butter 326 00:17:04,732 --> 00:17:06,567 and they throw potatoes and corn inside. 327 00:17:07,067 --> 00:17:08,694 Is it, like, crab boil? 328 00:17:09,236 --> 00:17:11,655 Actually, it's, uh, fried crab. 329 00:17:11,739 --> 00:17:12,573 Okay. 330 00:17:13,198 --> 00:17:14,908 {\an8}[Sandy] I took crab in butter. 331 00:17:14,992 --> 00:17:18,454 {\an8}Then I took that butter fat and maltodextrin-ed it. 332 00:17:18,537 --> 00:17:19,997 {\an8}[Helen] The smell is amazing. 333 00:17:20,080 --> 00:17:22,958 If I knocked seasoning off yours, I couldn't tell the difference 334 00:17:23,042 --> 00:17:25,294 between yours and the OG Lay's which is awesome. 335 00:17:25,377 --> 00:17:30,049 Because it's really hard to get this much glassiness, even crispiness, 336 00:17:30,132 --> 00:17:32,259 without getting it to start turning brown. 337 00:17:32,342 --> 00:17:34,803 [Helen] Mm-hmm. It does taste like something cooked, 338 00:17:34,887 --> 00:17:37,097 as opposed to collection of things from a drawer. 339 00:17:37,181 --> 00:17:39,391 Which is important for this challenge. 340 00:17:40,142 --> 00:17:42,478 I think it does taste more like crab shell. 341 00:17:43,062 --> 00:17:44,938 -The Lay's are really sweet. -Yeah. 342 00:17:45,022 --> 00:17:46,648 -On top of the umami. -Oh. 343 00:17:46,732 --> 00:17:49,777 More sweetness in yours would've brought it closer to the Lay's. 344 00:17:49,860 --> 00:17:53,113 -Sandy, thank you for sharing with us. -Thank you. Appreciate it. 345 00:17:53,947 --> 00:17:54,782 -Clara. -Yes? 346 00:17:54,865 --> 00:17:56,867 Please don't tell us about your chip. 347 00:17:56,950 --> 00:17:57,785 I will not. 348 00:18:05,375 --> 00:18:06,960 -Smoky. -Oh my God. It's so smoky. 349 00:18:07,753 --> 00:18:09,463 It's like smoky mayonnaise. 350 00:18:09,546 --> 00:18:12,007 It tastes like white bread ham sandwich. 351 00:18:12,091 --> 00:18:12,925 Oh my God. 352 00:18:13,008 --> 00:18:14,384 Ham sandwich with mayonnaise. 353 00:18:14,468 --> 00:18:15,302 Ham sandwich. 354 00:18:15,385 --> 00:18:17,429 -No cheese, no nothing else. -Yes. 355 00:18:17,513 --> 00:18:18,514 [chuckles] 356 00:18:18,597 --> 00:18:19,598 Is it a ham sandwich? 357 00:18:19,681 --> 00:18:21,433 -[Clara] You're not far off. -[Helen] Okay. 358 00:18:21,517 --> 00:18:23,644 -It is a Summer BLT. -Oh. 359 00:18:23,727 --> 00:18:26,688 {\an8}[Clara] The main notes are bacon, dehydrated tomato skin. 360 00:18:26,772 --> 00:18:29,566 {\an8}I also dried wild lettuce which is surprisingly sweet. 361 00:18:29,650 --> 00:18:31,318 {\an8}[Ali] Aesthetically, it's uncanny. 362 00:18:31,401 --> 00:18:33,153 [Helen] Mine are kind of too perfect and flat. 363 00:18:33,237 --> 00:18:35,572 They didn't have these puffy ones. 364 00:18:35,656 --> 00:18:38,492 The aesthetic of the spice blend it's a pretty good match. 365 00:18:38,575 --> 00:18:39,660 Awesome. 366 00:18:39,743 --> 00:18:42,663 Just a little thicker, maybe a little harder fried. 367 00:18:42,746 --> 00:18:43,747 Okay. 368 00:18:43,831 --> 00:18:47,251 [Ali] And that sweet, slightly tart thing, that's a good tomato note. 369 00:18:47,334 --> 00:18:51,505 Main difference between your chip and the Lay's is yours is wild smoky. 370 00:18:52,923 --> 00:18:54,842 -Thank you so much, Clara. -You're welcome. 371 00:18:56,009 --> 00:18:58,846 All three of you guys are crushing it right now. 372 00:18:58,929 --> 00:19:01,390 That was a really hard challenge. 373 00:19:01,473 --> 00:19:05,561 There were things about each of your recreations we absolutely loved 374 00:19:05,644 --> 00:19:07,855 and were a close match for the Lay's original. 375 00:19:08,814 --> 00:19:10,357 But there can only be one winner. 376 00:19:12,693 --> 00:19:15,362 The chef that had the most accurate recreation 377 00:19:15,445 --> 00:19:17,614 of the Lay's flavored potato chips... 378 00:19:19,783 --> 00:19:20,659 is Sandy. 379 00:19:20,742 --> 00:19:21,994 [Clara] Whoo! 380 00:19:22,786 --> 00:19:24,663 -[laughs] -[chuckles] 381 00:19:24,746 --> 00:19:27,457 Sandy, you really nailed that difficult ability 382 00:19:27,541 --> 00:19:31,503 to bring the flavor of cooked food to a dried chip. 383 00:19:31,587 --> 00:19:34,673 I'm just used to failing miserably at these things. 384 00:19:34,756 --> 00:19:36,884 -Congratulations. -Thank you so much. 385 00:19:36,967 --> 00:19:37,801 I appreciate it. 386 00:19:37,885 --> 00:19:40,137 I haven't won a recreation challenge yet. 387 00:19:40,220 --> 00:19:43,182 So, it actually is really nice to win one. 388 00:19:43,265 --> 00:19:46,101 But I also still have that thought in the back of my mind that, 389 00:19:46,185 --> 00:19:50,439 this is very close, there's no comfort-ary on. 390 00:19:50,522 --> 00:19:52,941 All right, enough of this recreation business. 391 00:19:53,025 --> 00:19:54,943 Let's get to the Snack-Off Challenge. 392 00:19:55,027 --> 00:19:58,030 In the Snack-Off Challenge, we want you to take a page from Lay's 393 00:19:58,113 --> 00:20:01,617 and turn a whole multi-component dish into a snack. 394 00:20:01,700 --> 00:20:04,703 You guys must distill the flavors of a multi-component dish 395 00:20:04,786 --> 00:20:06,997 into a unique snack of your very own. 396 00:20:07,080 --> 00:20:09,041 The dish that you're distilling 397 00:20:09,124 --> 00:20:12,336 needs to have more than one flavor profile in it. 398 00:20:12,419 --> 00:20:14,922 A multi-component dish such as chicken waffle with syrup 399 00:20:15,005 --> 00:20:17,341 or risotto with mushroom and asparagus. 400 00:20:17,424 --> 00:20:19,426 The snack itself can be multiple components 401 00:20:19,509 --> 00:20:21,428 so long as they are cohesive. 402 00:20:21,511 --> 00:20:22,930 The snack cannot be a chip. 403 00:20:24,681 --> 00:20:26,350 Okay, my little snack-er doodles. 404 00:20:26,433 --> 00:20:29,519 You have two hours to craft your own original snacks. 405 00:20:29,603 --> 00:20:34,149 {\an8}The penultimate Snack-Off Challenge begins now. 406 00:20:36,568 --> 00:20:37,903 {\an8}Freeze-dried peas. 407 00:20:37,986 --> 00:20:38,820 Sushi rice. 408 00:20:39,488 --> 00:20:42,032 [Lauryn] This challenge determines who's going to the finale. 409 00:20:42,115 --> 00:20:48,747 It's kind of like the last hurrah before we can get closer to that $50,000. 410 00:20:48,830 --> 00:20:50,666 There's a lot on the line here. 411 00:20:52,125 --> 00:20:54,836 If you're trying to bring a whole dish together 412 00:20:54,920 --> 00:20:58,465 in a snack-y, repeatable format, 413 00:20:58,548 --> 00:21:01,134 you have to recalibrate all your seasoning. 414 00:21:01,218 --> 00:21:04,638 This is definitely the kind of challenge where 415 00:21:04,721 --> 00:21:07,641 there is potential for our reactions to be, "Oh my God." 416 00:21:07,724 --> 00:21:08,809 -Like, how? -Yeah. 417 00:21:08,892 --> 00:21:10,060 -How'd you do that? -Yeah. 418 00:21:10,143 --> 00:21:11,645 -How'd you do that? -[Ali] How? 419 00:21:11,728 --> 00:21:12,729 Little freak. 420 00:21:12,813 --> 00:21:13,689 [Ali chuckles] 421 00:21:13,772 --> 00:21:15,816 [dynamic music playing] 422 00:21:15,899 --> 00:21:22,072 I'm trying to do something cool, but also has practicality in the real world. 423 00:21:22,155 --> 00:21:25,909 I really love sushi. So, I'm making a sushi trail mix. 424 00:21:25,993 --> 00:21:27,995 A snack you can bite on the go. 425 00:21:28,078 --> 00:21:29,162 Trail mixes are like, 426 00:21:29,246 --> 00:21:31,623 you get your protein from nuts and things like that. 427 00:21:31,707 --> 00:21:33,417 What if someone has a nut allergy? 428 00:21:33,500 --> 00:21:34,459 And it's gluten-free. 429 00:21:34,543 --> 00:21:37,212 Most trail mixes you find have a lot of wheat in them. 430 00:21:38,505 --> 00:21:42,426 In my sushi trail mix, I plan on having salmon skin, puffed, 431 00:21:42,509 --> 00:21:47,639 rice, puffed, crispy nori, cured tuna, and wasabi peas. 432 00:21:48,265 --> 00:21:50,559 So, I'm dehydrating the salmon skin. 433 00:21:50,642 --> 00:21:53,020 That way, when I fry it, it'll get more crispy 434 00:21:53,103 --> 00:21:54,563 and will puff up more. 435 00:21:54,646 --> 00:21:56,189 The more I can dry it out. 436 00:21:58,817 --> 00:22:01,486 I feel like it'd be good with time management 437 00:22:01,570 --> 00:22:04,323 to make sure that everything gets done on time. 438 00:22:06,116 --> 00:22:06,992 [clicks tongue] 439 00:22:09,036 --> 00:22:11,705 This is it. I'm one step away from making it to the finale. 440 00:22:11,788 --> 00:22:15,751 Everyone nailed a lot of the flavor in the recreation. 441 00:22:15,834 --> 00:22:19,588 And I think Sandy won because he nailed it a little bit more. 442 00:22:19,671 --> 00:22:24,092 That's where the competition has gone. Like, everyone is doing really well. 443 00:22:24,176 --> 00:22:26,845 And so, I really need to step up my A-game. 444 00:22:26,928 --> 00:22:29,348 I'm doing Brekkie Sandies. 445 00:22:29,431 --> 00:22:34,853 It's all the magic of perfect maple bacon, egg and cheese breakfast sandwich 446 00:22:34,936 --> 00:22:36,438 in a shortbread cookie. 447 00:22:36,521 --> 00:22:40,442 I'm gonna do a really flaky, buttery shortbread cookie. 448 00:22:40,525 --> 00:22:43,403 And then topping them with homemade bacon bits, 449 00:22:43,487 --> 00:22:46,281 maple syrup, sugar, cheddar cheese tuiles, 450 00:22:46,365 --> 00:22:47,908 and dehydrated egg strips. 451 00:22:47,991 --> 00:22:49,785 I'm really excited about this. 452 00:22:49,868 --> 00:22:52,537 I'll render out the bacon. I'll cook it as long as I can 453 00:22:52,621 --> 00:22:54,790 to render out the fat so when I dehydrate it, 454 00:22:54,873 --> 00:22:58,710 it'll almost be like little perfect cubes of bacon jerky. 455 00:22:58,794 --> 00:23:01,546 I love a breakfast sandwich because you can eat it on the go. 456 00:23:01,630 --> 00:23:04,508 You wake up, bacon, egg, and cheese while driving, grab coffee. 457 00:23:04,591 --> 00:23:08,136 It's a convenient breakfast, but I think it hits sweet, savory, salty, fatty. 458 00:23:08,220 --> 00:23:09,096 I'm a big fan. 459 00:23:09,179 --> 00:23:11,556 It smells very like bacon in here, guys. 460 00:23:11,640 --> 00:23:13,892 -Who's makin' bacon? -[laughs] 461 00:23:14,476 --> 00:23:15,811 [sizzling] 462 00:23:19,981 --> 00:23:24,736 [Lauryn] I live in Lower East Chinatown, New York, and I love ramen. 463 00:23:24,820 --> 00:23:27,531 It's one of the most comforting things. It's amazing. 464 00:23:27,614 --> 00:23:30,867 So, I'm doing like a ramen snack pack. 465 00:23:30,951 --> 00:23:34,871 I'm making a whole bowl of ramen in one snack. 466 00:23:34,955 --> 00:23:37,666 I'm going to make these crunchy noodle bars 467 00:23:37,749 --> 00:23:39,835 that look like instant ramen packs, 468 00:23:39,918 --> 00:23:43,296 but I'm going to serve it with an umami bomb sauce 469 00:23:43,380 --> 00:23:47,634 that you can dump into and eat it. It will be the entire bowl in your mouth. 470 00:23:47,717 --> 00:23:52,264 So, right now, I am making my seasoning which is the bulk of the recipe. 471 00:23:52,347 --> 00:23:57,477 I am using umami-rich items that you would find in ramen. 472 00:23:57,561 --> 00:24:01,982 {\an8}There's celery salt, umami powder, shrimp powder. I'll use all of this. 473 00:24:02,065 --> 00:24:04,317 Shrimp powder is shrimp-ly the best. 474 00:24:04,401 --> 00:24:05,277 Um... [laughs] 475 00:24:05,360 --> 00:24:10,657 So, I pretty much dumped my entire shrimp seasoning in there and then some. 476 00:24:11,408 --> 00:24:15,954 I hate sounding cocky, but... yeah, I think I can make it to the finale. 477 00:24:16,037 --> 00:24:17,998 Just gotta get through this dish. 478 00:24:20,375 --> 00:24:22,043 -[Hari] Hello, Clara. -[Megan] Hi, Clara. 479 00:24:22,127 --> 00:24:23,086 [Clara] How are you? 480 00:24:23,170 --> 00:24:25,464 I'm excited about what you're going to make. 481 00:24:25,547 --> 00:24:27,299 -Yes. -It sounds incredible. 482 00:24:27,382 --> 00:24:28,884 -I'm so sorry. One second. -Oh. 483 00:24:34,264 --> 00:24:36,766 These are wasabi peas for my sushi trail mix. 484 00:24:36,850 --> 00:24:39,686 The fun snack everybody loves. I'm making 'em from scratch. 485 00:24:39,769 --> 00:24:43,607 I got some freeze-dried peas and I got some wasabi powder, mirin, 486 00:24:43,690 --> 00:24:46,485 which is a sweet rice wine vinegar, mustard powder, 487 00:24:46,568 --> 00:24:49,529 putting in some sugar and some salt. 488 00:24:49,613 --> 00:24:50,947 Oh! 489 00:24:51,031 --> 00:24:54,117 [exhales] That wasabi gets you right in the eyeball. 490 00:24:54,201 --> 00:24:55,035 Ugh! 491 00:24:55,619 --> 00:24:58,246 I'll put it at a low temperature in the oven. 492 00:24:58,330 --> 00:25:02,542 It will do a quick dehydrate, so it'll dry out a lot of this liquid. 493 00:25:02,626 --> 00:25:06,171 It should be a concentrated wasabi taste. 494 00:25:06,254 --> 00:25:09,799 It's kind of like the wasabi ball portion of my sushi. 495 00:25:12,177 --> 00:25:14,846 [dynamic music playing] 496 00:25:16,306 --> 00:25:19,226 [Clara] I think the most difficult part of the snack is gonna be the egg. 497 00:25:19,309 --> 00:25:23,104 This will be a fully cooked egg. I'll season it and dehydrate it. 498 00:25:23,939 --> 00:25:27,150 So, you'll have bacon, egg, maple syrup, and cheese 499 00:25:27,234 --> 00:25:28,652 in a shortbread cookie. 500 00:25:29,319 --> 00:25:32,697 It feels surreal to be so, so close to the finale. 501 00:25:32,781 --> 00:25:35,951 If I win the $50,000, I would use it 502 00:25:36,034 --> 00:25:38,954 to explore more creative projects and creative outlets. 503 00:25:39,037 --> 00:25:43,583 I love teaching and I would love to bring culinary experiences 504 00:25:43,667 --> 00:25:45,460 to the city of Philadelphia 505 00:25:45,544 --> 00:25:50,131 and also help Philly kids eat better, learn about nutrition and cooking. 506 00:25:50,715 --> 00:25:52,509 From what we're seeing so far, 507 00:25:52,592 --> 00:25:56,388 I can definitely see all three of these ideas as a catchphrase. 508 00:25:56,471 --> 00:25:59,516 Fully marketable, totally unique from one another, 509 00:25:59,599 --> 00:26:01,601 as well as not existing, 510 00:26:01,685 --> 00:26:04,604 and I could not believe why we don't already have it. 511 00:26:04,688 --> 00:26:05,981 -Right. -I get super excited. 512 00:26:06,064 --> 00:26:06,898 Yeah. 513 00:26:09,317 --> 00:26:11,278 Now, I'll make my pasta dough. 514 00:26:11,361 --> 00:26:13,697 I'm using whole wheat flour. 515 00:26:13,780 --> 00:26:17,659 I found that the wheat flour helped with the frying. 516 00:26:17,742 --> 00:26:22,163 I am going for kind of like a medium thickness. 517 00:26:22,247 --> 00:26:23,582 Somewhere in between. 518 00:26:23,665 --> 00:26:26,543 I want to get a nice crunch when you bite through it in the end. 519 00:26:26,626 --> 00:26:29,921 I used spaghetti cutter because that was the most similar 520 00:26:30,005 --> 00:26:32,007 to the instant ramen pack. 521 00:26:32,591 --> 00:26:36,428 I'll bake these to dry them out and then I'll fry them 522 00:26:36,511 --> 00:26:39,764 and they'll be nice, crunchy noodle bars. 523 00:26:43,602 --> 00:26:45,437 {\an8}One hour left! 524 00:26:46,354 --> 00:26:47,897 {\an8}[Sandy] Now I'm curing some tuna. 525 00:26:48,607 --> 00:26:50,525 I'm curing it in salt and sugar. 526 00:26:50,609 --> 00:26:53,486 {\an8}Trying to get little pieces so they cure as quickly as possible. 527 00:26:53,570 --> 00:26:55,071 {\an8}The salt draws out water. 528 00:26:55,155 --> 00:26:58,158 {\an8}I want it to be like little bite-sized jerky pieces. 529 00:26:58,700 --> 00:27:02,078 I'm just gonna leave it in there until there's 30 minutes left. 530 00:27:02,162 --> 00:27:05,332 Then I'll rinse it off and coat it in brown sugar. 531 00:27:05,415 --> 00:27:07,208 Then I'll put it in the dehydrator. 532 00:27:07,292 --> 00:27:09,878 [funky music playing] 533 00:27:10,629 --> 00:27:12,464 [Clara] This is coming together. This will work. 534 00:27:12,547 --> 00:27:15,884 So, we have the cheese, the bacon dehydrating, 535 00:27:15,967 --> 00:27:17,510 the egg dehydrating. 536 00:27:17,594 --> 00:27:20,096 My shortbread dough is pretty classic. 537 00:27:20,180 --> 00:27:23,224 It's got shortening, powdered sugar, vanilla extract, 538 00:27:23,308 --> 00:27:24,768 and then maple syrup. 539 00:27:25,894 --> 00:27:28,396 I got to put it all together. Then I'll bake it. 540 00:27:28,480 --> 00:27:31,733 This is the egg yolk. It's dry. I like that it's bright yellow. 541 00:27:31,816 --> 00:27:34,903 I hope that the color stays in the oven. 542 00:27:34,986 --> 00:27:37,656 Keeping an eye on the clock. It's out of my hands now. 543 00:27:37,739 --> 00:27:40,450 I gotta wait until the baked product comes out. 544 00:27:43,745 --> 00:27:45,413 [Sandy] Right now, I'm puffing rice. 545 00:27:45,497 --> 00:27:48,667 This is the quick way where you soak rice in water. 546 00:27:48,750 --> 00:27:53,963 Then you basically get salt really hot and dump the wet rice into it, 547 00:27:54,047 --> 00:27:56,424 so it extracts the water that was in it. 548 00:27:56,508 --> 00:27:59,177 By doing that, it pulls it out so it puffs it. 549 00:27:59,260 --> 00:28:01,388 It's come down to these last rounds. 550 00:28:01,471 --> 00:28:05,558 Honestly, the person that messes up is the person who ends up going home. 551 00:28:05,642 --> 00:28:09,646 So, I have to focus and dig in and dig through. 552 00:28:10,563 --> 00:28:12,357 -A little salty. -A little bit. 553 00:28:12,440 --> 00:28:13,483 It'll be fine, though. 554 00:28:13,566 --> 00:28:15,485 [suspenseful music playing] 555 00:28:18,780 --> 00:28:21,199 {\an8}Thirty minutes left, chefs. 556 00:28:21,950 --> 00:28:24,119 {\an8}[Lauryn] Now I'm gonna get my sauce going. 557 00:28:24,202 --> 00:28:28,498 The sauce I'm making is like the broth that you would get in a ramen. 558 00:28:28,581 --> 00:28:30,291 There's soy, there's sesame. 559 00:28:30,375 --> 00:28:32,836 There's some porcini mushroom notes. 560 00:28:34,212 --> 00:28:37,298 And then cook it to really thicken up everything. 561 00:28:37,799 --> 00:28:41,594 The finale is so close. It's amazing to make it this far. 562 00:28:41,678 --> 00:28:43,847 One more step and I'm there. 563 00:28:43,930 --> 00:28:47,058 I'm just praying that it all works out. 564 00:28:50,478 --> 00:28:54,899 It's the consistency of a barbecue sauce, but it doesn't taste like barbecue sauce. 565 00:28:54,983 --> 00:28:55,817 We'll see. 566 00:28:58,153 --> 00:28:59,696 You're gonna be delicious. 567 00:29:00,697 --> 00:29:04,617 Salmon skin came out super dry which means it's gonna puff crazy. 568 00:29:05,201 --> 00:29:08,037 Ready? Watch. This one's gonna do weird things. 569 00:29:11,249 --> 00:29:12,459 [chuckles] 570 00:29:12,542 --> 00:29:13,793 See how big they got? 571 00:29:14,878 --> 00:29:16,421 It's kind of crazy, right? 572 00:29:18,923 --> 00:29:21,718 I am going to get my noodles out of the oven. 573 00:29:22,927 --> 00:29:25,263 They're nice and dry, which is perfect. 574 00:29:25,346 --> 00:29:28,141 I'm just going to fry them to get extra crispy. 575 00:29:28,224 --> 00:29:30,059 I'm just gonna dump them in. 576 00:29:30,935 --> 00:29:33,730 And I'm just gonna keep rockin' and rollin'. 577 00:29:39,235 --> 00:29:40,987 {\an8}Ten minutes left! 578 00:29:42,030 --> 00:29:43,239 Aah! 579 00:29:44,532 --> 00:29:46,493 I peek in on my shortbread 580 00:29:46,576 --> 00:29:49,871 and the dehydrated egg strips are totally brown. 581 00:29:49,954 --> 00:29:50,955 So, I rip them off. 582 00:29:51,039 --> 00:29:55,418 I had leftover egg strip I didn't put in the dehydrator the first time. 583 00:29:56,127 --> 00:29:58,630 I'm trying to push it into the shortbread. 584 00:29:58,713 --> 00:30:01,007 Yeah. It's, like, not adhering. 585 00:30:01,800 --> 00:30:03,301 Everything else is great. 586 00:30:03,384 --> 00:30:06,221 It's just the egg components that really sucks. I'm pissed off. 587 00:30:08,890 --> 00:30:13,102 The egg is not sticking to the shortbread, so I 86 it. 588 00:30:13,186 --> 00:30:14,145 Get rid of it. 589 00:30:14,229 --> 00:30:17,023 It will have to be bacon, maple, cheese. 590 00:30:17,106 --> 00:30:19,859 That's gotta be breakfast-y enough and it might not be. 591 00:30:19,943 --> 00:30:21,903 I have a giant knot in my stomach. 592 00:30:21,986 --> 00:30:24,280 If it works, it works. If it doesn't, I'm going home. 593 00:30:26,241 --> 00:30:27,784 {\an8}One minute left. 594 00:30:28,993 --> 00:30:30,995 {\an8}You can do it. Power through. 595 00:30:31,079 --> 00:30:33,498 {\an8}I have never seen anything like this. 596 00:30:33,581 --> 00:30:38,461 I feel like I am really pushing the boundaries and innovating, 597 00:30:38,545 --> 00:30:41,005 which is what we're supposed to be here doing. 598 00:30:41,089 --> 00:30:43,675 We're doing this. Never give up till the end. 599 00:30:43,758 --> 00:30:46,094 [dramatic music builds] 600 00:30:50,557 --> 00:30:52,183 [Sandy] My candied tuna is really good. 601 00:30:52,267 --> 00:30:55,395 It got enough dehydration. Super proud of you. 602 00:30:55,478 --> 00:30:57,355 You grew up to be really cool tunas. 603 00:30:57,438 --> 00:31:00,066 Cheese flavor isn't coming through as strong as I want. 604 00:31:00,149 --> 00:31:01,484 I'm trusting cheese powder. 605 00:31:01,568 --> 00:31:02,861 Thirty seconds. 606 00:31:02,944 --> 00:31:03,987 Gah! 607 00:31:04,070 --> 00:31:05,280 Always down to the wire. 608 00:31:06,823 --> 00:31:09,701 {\an8}[dramatic music climaxes] 609 00:31:09,784 --> 00:31:11,494 {\an8}The Snack-Off is off! 610 00:31:14,080 --> 00:31:15,290 [laughs] 611 00:31:15,373 --> 00:31:18,251 All right, everybody. Let's head to the bodega. 612 00:31:24,048 --> 00:31:25,967 Sandy, tell us about your snack. 613 00:31:26,509 --> 00:31:28,261 I decided to make a sushi trail mix. 614 00:31:30,930 --> 00:31:34,350 I did a crispy salmon skin, wasabi pea, 615 00:31:34,434 --> 00:31:38,897 Japanese seven-spice, some candied tuna, and puffed rice. 616 00:31:39,606 --> 00:31:43,067 I really like sushi and uh, I'm really into sustainability, 617 00:31:43,151 --> 00:31:44,569 kind of conserving waste. 618 00:31:45,194 --> 00:31:47,780 I absolutely love the concept. 619 00:31:47,864 --> 00:31:50,533 Is it a million-dollar concept? I think it's even an underestimation. 620 00:31:50,617 --> 00:31:51,868 [chuckles] 621 00:31:52,744 --> 00:31:56,039 Like, "Oh my God. How come we don't have sushi trail mix?" 622 00:31:56,998 --> 00:31:58,708 And it has a lot of things. 623 00:31:58,791 --> 00:32:04,881 It has these beautiful chips that came out really nice and look very well-crafted. 624 00:32:05,632 --> 00:32:08,343 I got a couple of larger pieces of salmon skin. 625 00:32:08,426 --> 00:32:11,554 I think, just roll of the dice, had sat on each other. 626 00:32:11,638 --> 00:32:13,806 You're gonna have to be super careful because 627 00:32:13,890 --> 00:32:17,226 one slightly soggy piece will corrupt the entire environment. 628 00:32:17,310 --> 00:32:18,645 So, really watch that. 629 00:32:18,728 --> 00:32:20,647 I tried to keep 'em open. It was difficult. 630 00:32:20,730 --> 00:32:23,399 In terms of the central premise of this challenge, 631 00:32:23,483 --> 00:32:26,152 "Can you recreate a dish and make it snackable?" 632 00:32:26,235 --> 00:32:27,946 -Mm-hmm. -This is the first thing 633 00:32:28,029 --> 00:32:29,989 I've ever had come out of a bag 634 00:32:30,073 --> 00:32:32,492 that is transporting me to a sushi bar. 635 00:32:33,826 --> 00:32:37,163 It really tastes like an actual dish of sushi. 636 00:32:37,246 --> 00:32:39,624 It's really, really well-executed. 637 00:32:39,707 --> 00:32:42,126 -Thank you so much, Sandy. -Thank you. Appreciate it. 638 00:32:43,002 --> 00:32:45,004 Clara, what do you have for us? 639 00:32:45,088 --> 00:32:46,547 Those are Brekkie Sandies. 640 00:32:48,257 --> 00:32:50,677 It is a breakfast sandwich-inspired shortbread. 641 00:32:50,760 --> 00:32:54,931 It's got maple bacon and two kinds of cheese, cheddar tuile, 642 00:32:55,014 --> 00:32:56,849 and some cheddar powder on top. 643 00:32:58,101 --> 00:33:00,395 -It's a tiny Egg McMuffin. -[chuckles] I will take that. 644 00:33:00,478 --> 00:33:02,438 How did you end up bringing the egg into it? 645 00:33:02,522 --> 00:33:03,481 There was no egg. 646 00:33:03,564 --> 00:33:05,984 The dehydrated egg was too dehydrated. 647 00:33:06,067 --> 00:33:08,695 When I tried to press it into the top, it wouldn't adhere. 648 00:33:08,778 --> 00:33:10,947 I'm not gonna give you something that's gonna fall off. 649 00:33:11,030 --> 00:33:12,907 What if you had mixed it into the dough? 650 00:33:12,991 --> 00:33:14,492 Um, yeah, that could work. 651 00:33:14,575 --> 00:33:17,286 [Ali] This feels very organically sweet and savory. 652 00:33:17,370 --> 00:33:20,123 The cheddar aroma, bacon aroma, the toasted shortbread, 653 00:33:20,206 --> 00:33:21,541 all lean super savory. 654 00:33:21,624 --> 00:33:23,584 Everything my tongue is detecting 655 00:33:23,668 --> 00:33:26,337 is balancing in a way that I really appreciate 656 00:33:26,421 --> 00:33:29,424 and didn't expect and frankly haven't been able to do myself. 657 00:33:29,507 --> 00:33:30,717 Thank you. 658 00:33:30,800 --> 00:33:33,302 This tastes indelibly like breakfast to me. 659 00:33:33,386 --> 00:33:35,013 You've kind of captured the meal, 660 00:33:35,096 --> 00:33:39,475 but the presence of some kind of egg would have really crystallized it 661 00:33:39,559 --> 00:33:43,354 as that specific sandwich in snackable form. 662 00:33:43,438 --> 00:33:44,731 -Right. -Yeah. 663 00:33:44,814 --> 00:33:48,943 I like the idea of being able to have breakfast to go all the time. 664 00:33:49,027 --> 00:33:51,404 As soon as you told me, I built the marketing plan 665 00:33:51,487 --> 00:33:52,989 and I haven't seen the product. 666 00:33:53,072 --> 00:33:55,867 So, I really like the concept and the intention. 667 00:33:55,950 --> 00:33:59,037 It's sweeter than I expected, so it doesn't read as breakfast to me. 668 00:33:59,120 --> 00:34:01,497 It tastes like a maple bacon cookie. 669 00:34:01,581 --> 00:34:03,207 -Okay. -Thank you so much. 670 00:34:03,291 --> 00:34:04,167 Thanks, Clara. 671 00:34:05,126 --> 00:34:07,211 Lauryn B, tell us about your snack. 672 00:34:07,295 --> 00:34:09,213 I love ramen so much. 673 00:34:09,297 --> 00:34:11,174 I eat it year-round. 674 00:34:13,342 --> 00:34:19,182 So, the noodle bar situation is kind of like the meat of the bowl. 675 00:34:19,265 --> 00:34:21,976 This one is spiced with a lot of shrimp powder. 676 00:34:22,060 --> 00:34:25,021 The sauce is all about that umami broth. 677 00:34:25,104 --> 00:34:27,607 So together, it's like a bowl on the go. 678 00:34:33,279 --> 00:34:38,451 It's a new kind of crunch that feels like you discovered a new kind of butterfly. 679 00:34:39,994 --> 00:34:42,622 -The noodle is so good. -[Ali] Very, very delicious. 680 00:34:42,705 --> 00:34:46,209 But I wish the flavoring was clearer because right now it's all flavors. 681 00:34:46,292 --> 00:34:48,086 -[Lauryn] Yeah. -It's "everything bagel" ramen. 682 00:34:48,169 --> 00:34:51,172 Because it's so crabby, it tastes Southeast Asian... 683 00:34:51,255 --> 00:34:53,424 -Mm-hmm. -...which then kind of isn't ramen. 684 00:34:53,508 --> 00:34:56,928 Food scientists nerd out a lot about the concept of cling. 685 00:34:57,011 --> 00:34:59,722 How much a sauce wants to hug stuff. 686 00:35:02,683 --> 00:35:03,893 Cling. 687 00:35:03,976 --> 00:35:06,729 The crazy thing is you have created a vehicle 688 00:35:06,813 --> 00:35:08,606 for making soup snackable. 689 00:35:08,689 --> 00:35:10,358 Specifically, instant ramen. 690 00:35:10,441 --> 00:35:12,193 So excited about this concept. 691 00:35:12,944 --> 00:35:15,279 For all the kids who have ever sat at home, 692 00:35:15,363 --> 00:35:17,448 eating ramen straight out of the packet, 693 00:35:17,532 --> 00:35:20,409 there will be a generation of children that will not know it 694 00:35:20,493 --> 00:35:22,245 because they'll come straight to this. 695 00:35:22,328 --> 00:35:24,080 I'm so glad this now exists. 696 00:35:24,163 --> 00:35:26,124 Thank you so much for sharing it with us. 697 00:35:26,207 --> 00:35:28,209 -Absolutely. Thank you. -Thank you. 698 00:35:28,876 --> 00:35:30,253 -[Clara] Whoo! -[applause] 699 00:35:30,336 --> 00:35:31,462 [chuckles] 700 00:35:33,422 --> 00:35:35,258 So, the chef who won today 701 00:35:35,341 --> 00:35:39,178 took a visionary idea and really stuck the landing. 702 00:35:43,724 --> 00:35:44,976 And the winner is... 703 00:35:46,602 --> 00:35:47,854 -Sandy. -Ooh. 704 00:35:47,937 --> 00:35:50,064 -[Clara] Whoo! -Why are you surprised? 705 00:35:50,148 --> 00:35:51,440 'Cause, I don't know. 706 00:35:52,108 --> 00:35:55,027 Sandy, you had an idea that stopped us both in our tracks 707 00:35:55,111 --> 00:35:57,822 when we first heard it and then you did it. 708 00:35:58,614 --> 00:36:00,908 There were so many things that could've gone wrong, 709 00:36:00,992 --> 00:36:03,953 and what you presented in that bag was spot-on. 710 00:36:04,036 --> 00:36:06,956 Amazing. Excellent concept. Great execution. 711 00:36:07,039 --> 00:36:08,082 Job well done. 712 00:36:08,166 --> 00:36:10,585 Thank you so much. Appreciate it. I'm getting emotional. Sorry. 713 00:36:10,668 --> 00:36:11,961 [laughter] 714 00:36:12,044 --> 00:36:13,212 Great job, Sandy. 715 00:36:13,296 --> 00:36:16,132 Let's hope that confidence boost can help you in the finale. 716 00:36:16,215 --> 00:36:20,469 I won, so I'm the first guaranteed in the finale and it means a lot. 717 00:36:20,553 --> 00:36:24,599 I've come a long way to this point. It just cements in my mind 718 00:36:24,682 --> 00:36:28,853 that I'm on the right path and that I'm doing the right thing. 719 00:36:30,563 --> 00:36:34,650 The judges have also reached a decision about who's going home. 720 00:36:35,359 --> 00:36:37,904 Vending machine, who have the judges picked? 721 00:36:38,905 --> 00:36:42,783 [suspenseful music builds] 722 00:36:49,665 --> 00:36:50,625 Clara. 723 00:36:50,708 --> 00:36:51,542 I knew it. 724 00:36:52,126 --> 00:36:54,462 Clara, today wasn't your day. I'm sorry. 725 00:36:54,545 --> 00:36:55,588 It's okay. 726 00:36:55,671 --> 00:36:57,757 Clara, it's been a pleasure eating your food. 727 00:36:57,840 --> 00:37:01,093 Sadly, your snack has hit its expiration date. 728 00:37:01,969 --> 00:37:03,971 -Bye, guys. -Wait. I'm gonna sandwich. 729 00:37:04,055 --> 00:37:07,433 [Clara] This is one of the most difficult things I've had to do in my life 730 00:37:07,516 --> 00:37:11,270 and I will be forever grateful for this experience, truly. 731 00:37:11,354 --> 00:37:12,939 I'll see you guys soon. Good luck. 732 00:37:13,022 --> 00:37:14,023 -Thank you. -[Lauryn] Bye. 733 00:37:16,108 --> 00:37:18,945 Congratulations, Sandy, on winning today. 734 00:37:19,028 --> 00:37:22,073 Congratulations, Lauryn B, on going to the finale. 735 00:37:22,156 --> 00:37:23,157 I feel so good. 736 00:37:23,241 --> 00:37:27,161 How cool is that to say I made the finale? I should not be counted out. 737 00:37:27,245 --> 00:37:29,830 I know I can win this snack competition. 738 00:37:29,914 --> 00:37:32,917 You both have a 50% chance of winning that 50 grand 739 00:37:33,000 --> 00:37:38,839 and going down in history as the best snack expert of all time. 740 00:37:47,265 --> 00:37:49,517 [closing theme music playing]