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[tense music playing]
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Congratulations to the three of you
for coming this far.
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00:00:18,935 --> 00:00:21,604
{\an8}You have made it
to the penultimate challenge.
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{\an8}As you know,
the second-to-last episode of any show
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is always the most intense.
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{\an8}And you are all now
so close to that grand prize.
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[Clara] Final three, baby. It feels good.
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{\an8}I've proven time and time again
I can rise to the challenge.
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{\an8}So, I will continue rising.
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Today, three of you
will be competing in two rounds,
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hoping to impress our judges to earn
your spot in the grand finale showdown
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where two of you will go head-to-head
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to determine who is
the best snack maker of all time.
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[Lauryn] I'm very nervous.
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I didn't think I'd be here.
I feel like everyone is so talented.
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{\an8}I just want to make it.
I mean, we are so close.
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Are you ready to see what snack
you'll be recreating today?
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-Yeah.
-[Sandy] Yeah.
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Let's check in with our friend
from the beginning,
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the vending machine.
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[grunts]
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[suspenseful music builds]
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Lay's flavored chips!
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Aah!
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[scattered clapping]
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[Megan] There are actually
over 200 flavors of these chips
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that combine a complete dish
into a potato chip.
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We've got Chesapeake Bay crabs,
scallop with garlic butter,
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India's Magic Masala,
the list goes on and on.
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Today, you get to choose
which chip flavor you'll be making.
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Whoo!
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Finally.
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The twist is, our judges
won't know what you picked.
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So, that means
they'll be tasting your chips blind.
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This is gonna be super difficult.
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You're gonna have to get
those flavoring agents exactly right.
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{\an8}You'll have to combine them
into the perfect taste of an entire dish
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{\an8}while also compressing the whole thing
down into a single potato chip.
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{\an8}Also, you'll get dinged if we're not able
to identify which flavor you're going for.
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All right, judges.
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Time to go to your super secure private
judging deprivation station for the cook.
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Aka, right here.
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[Megan] No peeking.
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Oh, wow.
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You got 90 minutes to make your chips.
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{\an8}The recreation challenge starts... now.
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{\an8}[upbeat music playing]
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[chuckling]
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-[Clara] Let's open up all the bags.
-[Lauryn] Wait.
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There's bags of Lay's chips
from around the world.
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China, Thailand, India, America.
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[Sandy] Summer BLT? Masala?
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-Scallop. [chuckles]
-[Sandy] Scallop and butter?
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Like, who thought of this madness
to put on a chip and why?
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Jerky jerk?
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They're the weirdest flavors
I've ever seen.
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Jerk has a lot of heat at the end.
That's a lot of heat.
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-I'll do the masala.
-I'll do this one.
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It is a new world.
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Everything here is ours.
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[Hari] To create the Lay's, first,
our chefs need to build their seasoning
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by combining flavor infusions and spices
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so the flavor of the chip is easily
identifiable in every bite.
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I picked the Magic Masala.
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A lot of warm Middle Eastern spices.
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I picked Summer BLT. Super thin.
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I'll probably make
a powder out of bacon fat.
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[Sandy] I got the Fried Crab flavor.
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It's more like crabby essence rather than
just being like, "This is crab."
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[Hari] Second, they'll need
to prepare the potatoes
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by slicing them to mimic the shape
of the chip they are recreating
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and fry them to be as crispy and crunchy
as the familiar Lay's potato chip.
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Finally, they'll need to season
their fried potatoes evenly
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to encompass the flavor
of the dish on each chip.
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[Sandy] Yum-yum-yum-yum.
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[Lauryn] A little curry powder. Turmeric.
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[Clara] For this recreation challenge,
the twist is the blind tasting.
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You have to nail the notes,
not of the original item,
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but what the Lay's
flavored chip tastes like.
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[Lauryn] Turmeric.
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-I think I'm using every spice. [laughs]
-[Clara] Do it!
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Hari, what do you think
the biggest challenge today is?
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I think it's gonna be flavor.
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You got to get these flavors down
into these little molecular things.
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Then you have to get them
onto the chip. How do you do it?
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Do you use your hands?
Do you use a spoon?
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There's so many ways to do it
and it changes everything.
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The slightest adjustment
and it tastes like crap.
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{\an8}I'm going to make crab and shrimp powder.
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{\an8}Basically, I'm going to cook
this shrimp crab in the butter.
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Then I'm gonna be crazy
and blend it into the butter.
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Then I'll strain it and push it
through a fine mesh sheet.
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Then I'm gonna fold in
tapioca maltodextrin.
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{\an8}The tapioca maltodextrin
will turn the butter that's left over
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{\an8}into a powder.
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{\an8}It dehydrates it on the spot.
It's pretty crazy.
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Seafood is my jam.
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But my goal at the end of this
is to extract and make my own flavors,
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not to use the ones sitting in the pantry.
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Come on, baby. Go.
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I think the hardest thing about this is
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{\an8}it's reminiscent of BLT,
but doesn't taste anything like real BLT.
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Oh, look at this. Wow.
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I absolutely adore BLTs. I think it's one
of the world's greatest sandwiches.
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It's meaty. It's sweet and tomatoey.
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It's crisp with the lettuce.
It's got the fat from the mayo.
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It's got the toast, everything.
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But getting all the flavors
and putting it into a chip is not easy.
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So I'm gonna cut this pretty thin
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to render out as much bacon fat
as quickly as possible.
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Then I'll turn the bacon fat
into a powder using maltodextrin.
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Then I gotta figure out,
when you look at these chips,
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the little green and red
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is supposed to invoke
lettuce and tomato "powder" or bits.
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So, I'm making my own.
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I'm going to peel
a little bit of tomato skin
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and a bit of the greenest part
of the iceberg lettuce.
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I'll dehydrate that.
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It's, do I have enough time
to let it dry out?
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I'm so close to the finale.
Playtime is over.
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I'm in the zone today. Big time.
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[funky music playing]
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I picked the Magic Masala.
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{\an8}The biggest challenge will be getting
the right amount of heat,
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because I don't have enough time
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to dry out a bunch of ingredients
to then grind up to make a powder.
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I'm gonna infuse an oil
and I'm gonna use maltodextrin
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to pull that flavor
into my own spice blend.
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I'm nervous when I think
about Sandy and Clara
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recreating these huge flavors
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because I know they can make
these flavor bombs of magic.
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So, I really need to focus and drive home
that I can do flavor just as well.
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Needs more spice.
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-No judges.
-No judges.
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We can do what we want.
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I love the judges and we're very close.
We have sleepovers.
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But they're sticklers.
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"Oh, this doesn't taste exactly
like this other thing and I know
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that's the point of the show,
but it's pretty close."
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-I do kind of miss them.
-I miss them, they're really nice.
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I feel like Helen has a sweet presence
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and Ali has me laughing all day
and I don't know.
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It's really... It's a joy.
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[dynamic music playing]
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Sandy, I hope you're in
a good mood today and not crabby.
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Kidding, you never are.
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So you say.
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[chuckling] What do we got going on here?
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I'm making Fried Crab chip.
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You're using actual crabs.
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Oh my God.
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[Sandy chuckles]
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-[Hari] They're still alive?
-Yeah.
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-[Megan] Am I allowed to hold him?
-[Sandy] If you want.
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Oh, God. Oh, God. Oh, God. [laughs]
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He's literally moving on my hand.
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He's actually really handsome.
I am feeling so alive right now.
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I haven't been touched
like this since 1995.
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The bacon rendered so nicely.
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Smells really good.
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When I add maltodextrin to bacon fat,
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the maltodextrin absorbs
a bazillion times its weight.
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No, I don't think it's gonna work.
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I'm not getting it right. It's not getting
to the powdery form that I need.
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{\an8}So, I need to pivot and I grab
some hickory smoke powder.
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Because people connect
smokiness with bacon flavor.
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I'm kind of winging it.
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{\an8}One hour left.
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[screams]
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[Hari] I think we should get Icees.
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Helen's all like, "Don't have Icees.
They're not good for you."
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Hey, guys, chefs, the white's lemon.
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Thank you.
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Chefs, the green's lime.
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[chuckling] Thank you.
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Are these paper straws?
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This is a nice color.
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[whirring]
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Thirty-one.
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00:09:09,966 --> 00:09:12,593
When you're working
with the tapioca maltodextrin,
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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.
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It'd be cool if this worked.
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00:09:21,435 --> 00:09:22,562
I got the sludge.
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00:09:24,021 --> 00:09:25,523
I'm just gonna skip this.
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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.
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Put some pepper, some cilantro.
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Some cumin.
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00:09:35,533 --> 00:09:38,286
Hopefully, I'll have some
seasoned chips at one point.
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00:09:38,369 --> 00:09:39,912
[whirring stops]
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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.
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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]