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(Transcrito por TurboScribe.ai. Atualize para Ilimitado para remover esta mensagem.) Previously on Next Level Chef...
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I'm putting together a team that is gonna absolutely dominate.
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Aisha's coming out fighting.
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This is the first cook in Team Arrington, and I just want to impress her.
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Now, now, now, now, now!
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The winning dish is Christian.
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Top dish, first round.
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You have one last chance to save yourselves in this competition.
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I can't look right now.
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I'm still here.
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Whoo!
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And tonight...
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There are monsters on this platform.
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Oh, my God.
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I have trouble with proteins that still have their heads on them.
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Ah! Whoo!
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He was moving like a samurai in there.
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It's squishy and slimy.
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Ooh!
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Ouch.
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Holy...
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Medic!
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Medic!
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Oh, my...
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It's again, baby. Let's go.
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Right, how's everybody feeling?
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Excellent.
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Great.
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Ready to go again?
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Yes, Chef.
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Love it.
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Okay, trailblazers.
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I know.
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Chef.
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I mean, let's be honest.
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Last time we showed the other teams exactly how it's done.
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You set the tone.
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Yeah.
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Christian put us on top,
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so now it's your job to keep us up there.
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Let's maintain that advantage.
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Can we do it?
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Yes, Chef.
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Team Arrington, thanks to Emerson's performance
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in the elimination cook-off,
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we are heading to the middle level.
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Team Ramsay, we are down one, right?
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The only way is up from now on in, okay?
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Yes, Chef.
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You guys ready for your next challenge?
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Yes, Chef.
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Good, because it is a big one.
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Let's go.
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This one will test even the most experienced of chefs.
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Because today, when that platform comes down,
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it will only have three huge items on it.
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Okay, okay.
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Only one giant protein for each level.
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Everyone terrified?
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No, Chef.
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You should be.
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When the platform comes down,
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there's going to be three large whole fish
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straight off the boat,
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and your team has to grab one whole fish
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and work together to break it down and portion it out
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before you even start cooking.
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Yes, Chef.
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I have trouble with proteins that still have their heads on them.
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I am not a fan of looking at the face of the protein
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that I am about to cook.
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Guys, understand, cooking fish is no joke.
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It requires a lot of finesse, and trust me,
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the line between perfectly cooked and overdone
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is razor thin.
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Got it?
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Yes, Chef.
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But there's also one more thing on the line today.
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Besides just winning the challenge for your team,
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the best dish of the day will also win...
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Yes.
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Whoa.
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I want that.
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The incredible next-level immunity pin.
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That immunity pin on your apron is your safety net.
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If you ever find yourself in an elimination cook-off,
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you can play it, and your mentor will have to choose
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someone else from your team to take your place.
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But listen up.
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This season, for the first time ever,
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we are only giving out one pin.
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That's right.
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It's that elusive.
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Only one of you here today can earn this pin.
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Make sure it's you.
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Understood?
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Yes, Chef.
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Only one immunity pin?
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Only one?
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It would just be, like, a little flexi-flex
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to have on my apron.
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It would be a nice little security net, you know,
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because anything can happen.
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All right, Team Blaze,
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we're headed to the top-level kitchen.
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Let's go.
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Time to huddle up.
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Holy fish.
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Hey.
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Let's go, baby.
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All right.
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I'm gonna grab this one this time.
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Oh, my God.
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Oh, my God, you're gonna carve it?
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Social media chefs don't typically
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break down the whole fish.
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Luckily, I've had experience with that, so I'm so excited.
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Focus, I want that pin.
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I want that win, I want that pin.
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As soon as that fish lands on that cutting board,
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I feel like muscle memory's gonna kick in.
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All right.
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Let's go.
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They don't know what's about to go down.
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We got three options.
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I'm like, yo, this fish has to be frickin' used.
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Hopefully a shark.
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That'd be kind of dope.
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We get a big-ass great white or something in there.
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How we feeling about cutting fish?
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Who's on?
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I've cut a bunch of them, man.
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Ooh, I like a confident man.
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Let's get out.
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All right.
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Yeah, straight to the top.
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All right, we got this, yo.
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I'm just really excited to be on a powerful team
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of, like, boss-ass bitches.
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Start getting organized, yo.
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Literally, Gordon's girls.
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OK, trademark that.
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Let's check this out.
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Oh.
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Oh, my God.
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It's like Halloween.
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Let's go, ladies.
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Let's go.
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Ready to go?
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Yeah, let's do it.
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Who is familiar with butchering, breaking down fish?
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I'm not professional, but I've done it a few times before.
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Yeah, I've done it a couple times.
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Gotcha.
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Show me the size of the fish that you've done.
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Yeah, this.
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Right, OK.
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So that's not even the size of the fin.
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Bull's house!
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Here we go!
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Bull's house!
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We're talking about it!
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Yes!
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How we feeling as a team?
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Great.
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Really well.
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Strong, solid.
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I love that.
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If you can handle the heat, I got you.
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Yes, we love this.
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All right, everyone.
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How we doing?
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We doing good?
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Let's go, champ.
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I'm down the line here.
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Let's go, let's go, let's go.
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OK, you're about to see some things
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I've never seen in my career.
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Oh, my god.
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Let's have some fun with that.
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OK.
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Let's do it.
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This is bucket list stuff.
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Embrace it.
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Let's line them up.
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What?
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There are monsters on this platform.
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Oh, s***.
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What was that?
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This is why I don't swim in the ocean.
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Let's go!
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It's freaking Godzilla.
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I have never seen a fish this big.
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You have a halibut with the two eyes
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just kind of looking at your goofy up there.
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Then you have the world's ugliest monkfish
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that, you know, you can't look at it too long
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or you turn to stone.
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Monkfish?
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Oh, s***.
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Swordfish?
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Grab it, grab it, grab it, grab it.
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OK, one swordfish.
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All right.
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That thing look like Pinocchio.
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That thing looks ugly.
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But now, we make it look pretty just like me.
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You know what I mean?
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That's what you want?
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Yeah.
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You sure?
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Yeah, you sure?
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Over the halibut.
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All right.
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Swordfish.
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Why?
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You sure?
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Yeah.
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We're committed, we're committed.
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It's basically a five-foot sword.
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Be very careful.
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This is dangerous, yeah?
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Ooh!
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Woo!
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Go, go, go, go!
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What is that over there?
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Monkfish, halibut.
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Halibut, halibut, halibut.
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Oh, monkfish.
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Oh, my gosh.
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This monkfish kind of looks like me.
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I ain't messing with you.
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Go back to Gordon's team.
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Send it down to the basement.
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Halibut, halibut, halibut.
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Monkfish, halibut, halibut.
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You got it.
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It's gorgeous.
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Good team decision.
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I'm like, OK, we're doing the halibut.
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Great work.
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Let's go!
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Oh, my goodness me.
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They're hanging off the side of the platform.
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Oh, my god.
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Bloody hell.
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Oh, my god.
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Right, ladies, let's go, let's go.
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Oh, what is it?
250
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Gee, is it monkfish?
251
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Oh!
252
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Oh!
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I swear.
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It's still alive.
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Watch the front.
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It's very sharp.
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It is gigantic.
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It's got teeth out.
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It is just like, oh, my god, how do we pick up this thing?
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Watch the mouth.
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It's squishy, slimy.
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It's cold.
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We got it.
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Oh, my god.
265
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It is a monster.
266
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Like a blob.
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Like, just like, oh.
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All right, listen, your 40 minutes starts now.
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Let's go.
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You got it?
271
00:08:11,940 --> 00:08:12,620
This is the dairy in, chef?
272
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Yeah.
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All right.
274
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It's just one big bone, right?
275
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Christian saw it.
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He's like, ah.
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You know what?
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That's all you.
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I'll hold it up.
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You cut it.
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Me?
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00:08:21,080 --> 00:08:22,120
OK, I'll do it.
283
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Boss, that thing don't like it's nobody's business.
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Good job.
285
00:08:29,200 --> 00:08:29,820
There you go.
286
00:08:30,220 --> 00:08:31,600
I think we can all cook with this one loin.
287
00:08:31,840 --> 00:08:32,620
You're doing really, really good.
288
00:08:32,640 --> 00:08:34,059
Put it on a cutting board by the grill.
289
00:08:34,159 --> 00:08:34,460
By the grill.
290
00:08:34,480 --> 00:08:35,720
I would take the pieces you need now, right?
291
00:08:35,760 --> 00:08:36,480
Whoever needs what.
292
00:08:37,039 --> 00:08:39,280
Swordfish is an excellent fish for grilling.
293
00:08:39,539 --> 00:08:40,520
Think of it like tuna.
294
00:08:42,059 --> 00:08:43,860
This is super dangerous, OK?
295
00:08:44,040 --> 00:08:44,140
Yes, yes.
296
00:08:44,500 --> 00:08:45,320
Please be careful.
297
00:08:45,820 --> 00:08:49,460
Chopping up a whole fish is a little intimidating.
298
00:08:50,320 --> 00:08:51,020
Don't rush this.
299
00:08:51,020 --> 00:08:52,680
OK, you've got to focus now, right?
300
00:08:53,560 --> 00:08:54,540
I got right in there.
301
00:08:54,700 --> 00:08:56,460
I'm learning on the job.
302
00:08:56,880 --> 00:08:57,480
Just be careful.
303
00:08:57,800 --> 00:08:58,320
All the way through.
304
00:08:58,360 --> 00:08:58,640
That's it.
305
00:09:00,520 --> 00:09:01,180
Stop what happened.
306
00:09:01,320 --> 00:09:01,740
What happened?
307
00:09:01,880 --> 00:09:02,620
I nicked myself.
308
00:09:02,860 --> 00:09:03,180
Medic!
309
00:09:04,560 --> 00:09:05,040
Yeah.
310
00:09:05,340 --> 00:09:06,600
Holy shit, what happened?
311
00:09:07,040 --> 00:09:08,540
Girl, my hand was filled with blood.
312
00:09:08,740 --> 00:09:08,920
Yeah.
313
00:09:08,940 --> 00:09:09,220
Medic!
314
00:09:09,520 --> 00:09:10,700
Not a good look.
315
00:09:10,820 --> 00:09:11,480
Medic, medic!
316
00:09:12,020 --> 00:09:12,880
What the shit?
317
00:09:13,220 --> 00:09:13,460
Medic!
318
00:09:13,740 --> 00:09:14,140
Medic!
319
00:09:14,580 --> 00:09:14,880
Medic!
320
00:09:18,520 --> 00:09:19,000
Medic!
321
00:09:19,920 --> 00:09:20,860
Medic, quick.
322
00:09:20,860 --> 00:09:21,620
Get in there, get in there.
323
00:09:21,920 --> 00:09:22,460
Damn, damn, damn.
324
00:09:22,640 --> 00:09:22,860
Right.
325
00:09:23,020 --> 00:09:23,900
You're doing great, Gabrielle.
326
00:09:23,960 --> 00:09:24,520
Let's go.
327
00:09:24,880 --> 00:09:25,400
Let's go.
328
00:09:27,400 --> 00:09:29,040
We all get nicks here and there.
329
00:09:29,260 --> 00:09:30,820
Back in the game, and that's what's important.
330
00:09:31,480 --> 00:09:32,440
Five minutes gone.
331
00:09:34,800 --> 00:09:35,880
You got this, buddy.
332
00:09:36,040 --> 00:09:36,640
Great job.
333
00:09:37,140 --> 00:09:38,100
You take this guy.
334
00:09:38,280 --> 00:09:39,040
Great work, Matt.
335
00:09:39,100 --> 00:09:39,860
Great work, brother.
336
00:09:40,620 --> 00:09:41,960
Thank the Lord.
337
00:09:42,420 --> 00:09:44,740
We have good old West Virginia Matt in the building.
338
00:09:45,180 --> 00:09:46,480
Couldn't you get four hunks out of this?
339
00:09:46,560 --> 00:09:46,660
Sure can.
340
00:09:47,180 --> 00:09:47,620
Beautiful.
341
00:09:47,620 --> 00:09:49,600
He looks like a country bumpkin,
342
00:09:49,640 --> 00:09:51,640
but he was moving like a samurai in there.
343
00:09:52,020 --> 00:09:52,960
Now let's get this cut out.
344
00:09:53,080 --> 00:09:54,000
With the precision.
345
00:09:54,420 --> 00:09:55,660
Does anyone want some trimmings?
346
00:09:55,720 --> 00:09:56,960
Trimmings for some sort of bra?
347
00:09:56,960 --> 00:09:57,820
Sure, absolutely.
348
00:09:58,540 --> 00:09:58,980
Excellent.
349
00:09:59,380 --> 00:10:00,180
That's beautiful.
350
00:10:00,700 --> 00:10:01,500
Go, go, go!
351
00:10:02,740 --> 00:10:03,920
All right, everyone, listen.
352
00:10:04,020 --> 00:10:07,920
You can't make fish alone, so the platform is coming.
353
00:10:08,340 --> 00:10:09,080
Go dive in.
354
00:10:09,100 --> 00:10:10,040
The platform is here.
355
00:10:10,300 --> 00:10:11,560
You got less than 30 seconds.
356
00:10:11,620 --> 00:10:12,000
Let's go.
357
00:10:12,100 --> 00:10:13,720
You want something from those tanks, too.
358
00:10:15,020 --> 00:10:16,140
Composed dishes, right?
359
00:10:16,140 --> 00:10:17,620
All right, so you need a full dish right now.
360
00:10:18,660 --> 00:10:22,040
Swordfish can be dry, so I have to make an amazing sauce.
361
00:10:22,340 --> 00:10:24,880
We're going to knock their socks off with a lemon beurre blanc.
362
00:10:25,200 --> 00:10:25,940
10 seconds.
363
00:10:26,140 --> 00:10:28,740
I see seafood stock, clam juice, so I grab those.
364
00:10:29,080 --> 00:10:31,240
I see beautiful maitake mushrooms,
365
00:10:31,340 --> 00:10:32,200
so I'm thinking of broth.
366
00:10:32,340 --> 00:10:33,000
Five seconds.
367
00:10:33,140 --> 00:10:33,900
Is there a starch?
368
00:10:34,000 --> 00:10:34,740
Is there vegetables?
369
00:10:34,920 --> 00:10:35,760
Rice, pasta?
370
00:10:35,960 --> 00:10:37,180
You need a complete dish.
371
00:10:37,420 --> 00:10:38,160
I need a starch.
372
00:10:39,200 --> 00:10:40,100
I need something.
373
00:10:40,240 --> 00:10:41,400
Some couscous over here?
374
00:10:41,580 --> 00:10:42,640
I couldn't care anymore.
375
00:10:42,800 --> 00:10:43,780
Grab it or regret it.
376
00:10:44,440 --> 00:10:45,800
And then the platform's gone.
377
00:10:46,580 --> 00:10:47,900
Hey, platform's coming down, guys.
378
00:10:47,980 --> 00:10:48,660
Platform's coming down.
379
00:10:48,780 --> 00:10:49,100
Go.
380
00:10:49,460 --> 00:10:51,000
Find your ingredients for your dish.
381
00:10:51,660 --> 00:10:52,800
You got seaweed up top.
382
00:10:53,920 --> 00:10:54,880
Capers, tomatoes.
383
00:10:55,460 --> 00:10:56,440
No way, bro.
384
00:10:56,500 --> 00:10:57,340
There's sea urchin.
385
00:10:57,740 --> 00:10:58,780
All wimbly bimbly.
386
00:10:59,460 --> 00:11:00,140
Give me that uni.
387
00:11:00,380 --> 00:11:01,240
Fresh herbs.
388
00:11:01,520 --> 00:11:02,460
10 seconds, guys.
389
00:11:02,500 --> 00:11:02,900
10 seconds.
390
00:11:02,920 --> 00:11:03,060
Miso paste.
391
00:11:03,160 --> 00:11:03,700
Miso, miso.
392
00:11:03,960 --> 00:11:04,860
Anyone see any miso?
393
00:11:05,140 --> 00:11:06,460
I'm aiming for Asian flavors.
394
00:11:07,000 --> 00:11:07,740
Five seconds.
395
00:11:08,060 --> 00:11:09,220
And I see a red container.
396
00:11:09,440 --> 00:11:10,300
I grab it.
397
00:11:10,500 --> 00:11:10,920
Come on.
398
00:11:11,160 --> 00:11:12,140
Leave the basement with nothing.
399
00:11:12,140 --> 00:11:12,940
Go, go, go.
400
00:11:13,060 --> 00:11:13,320
Nice.
401
00:11:13,860 --> 00:11:15,900
I wanted miso paste, but I grabbed gochujang.
402
00:11:16,700 --> 00:11:17,380
Here's the platform.
403
00:11:17,480 --> 00:11:17,900
Platform's coming.
404
00:11:17,940 --> 00:11:18,640
Platform's here, y'all.
405
00:11:18,800 --> 00:11:20,440
Everything you need to build these dishes.
406
00:11:20,800 --> 00:11:21,640
Think about the monkfish.
407
00:11:22,520 --> 00:11:23,560
Think about the starch.
408
00:11:23,920 --> 00:11:25,080
Don't grab minimally, OK?
409
00:11:25,580 --> 00:11:26,640
Oh, my goodness me.
410
00:11:26,680 --> 00:11:29,160
Look at those crabs, oysters, razor clams.
411
00:11:29,320 --> 00:11:29,980
I got cauliflower.
412
00:11:30,500 --> 00:11:31,200
Baby, you got grits.
413
00:11:31,420 --> 00:11:32,780
Light beer, champagne.
414
00:11:33,780 --> 00:11:35,840
Who dropped that champagne down here?
415
00:11:36,000 --> 00:11:36,380
Oh, yeah.
416
00:11:36,440 --> 00:11:36,740
Hell, yeah.
417
00:11:37,180 --> 00:11:38,480
You idiots up there.
418
00:11:38,520 --> 00:11:39,580
What were you doing?
419
00:11:40,100 --> 00:11:42,760
I'm going to go with a champagne-burbed monk.
420
00:11:44,380 --> 00:11:45,040
Last minute.
421
00:11:45,140 --> 00:11:47,320
I see peanut butter, and I'm like, oh, my gosh.
422
00:11:47,440 --> 00:11:48,200
Oh, my gosh!
423
00:11:48,560 --> 00:11:48,960
Yes!
424
00:11:49,860 --> 00:11:50,520
Got to grab.
425
00:11:50,760 --> 00:11:51,300
Got to grab.
426
00:11:52,200 --> 00:11:52,920
Well done.
427
00:11:53,680 --> 00:11:55,060
30 minutes to go, OK?
428
00:11:55,300 --> 00:11:55,780
Yes, Chef.
429
00:11:55,920 --> 00:11:56,980
30 minutes to go.
430
00:11:57,080 --> 00:11:57,420
Right.
431
00:11:57,760 --> 00:11:58,740
Tell me, what did you grab?
432
00:11:59,160 --> 00:12:00,720
Chef, I got a mishmash of things,
433
00:12:00,820 --> 00:12:04,220
but I am thinking I'm going to do a peanutty sauce
434
00:12:04,780 --> 00:12:06,320
to go with the monkfish.
435
00:12:06,380 --> 00:12:06,540
Good.
436
00:12:06,720 --> 00:12:07,880
I like the idea of the satay.
437
00:12:08,040 --> 00:12:09,560
Is this a dish you've made before with someone?
438
00:12:09,560 --> 00:12:10,700
A little bit.
439
00:12:10,820 --> 00:12:13,240
Just kind of taking some inspiration from back home.
440
00:12:13,460 --> 00:12:14,920
Trying to honor my dad with this one.
441
00:12:15,340 --> 00:12:16,620
So my dad is my heart.
442
00:12:16,820 --> 00:12:19,920
I'm named after my dad, and he's been
443
00:12:19,920 --> 00:12:21,040
having some health challenges.
444
00:12:21,440 --> 00:12:23,660
I'm so excited to make this traditional
445
00:12:24,320 --> 00:12:25,380
Cameroonian groundnut stew.
446
00:12:25,720 --> 00:12:26,880
I want to cook this one for him.
447
00:12:27,320 --> 00:12:27,860
Love that.
448
00:12:28,240 --> 00:12:31,200
Wish I had a little tomato, but all right.
449
00:12:32,620 --> 00:12:33,500
Tell me what you're thinking.
450
00:12:33,920 --> 00:12:36,140
OK, so I'm going to go with the Spanish vibes that I wanted.
451
00:12:36,240 --> 00:12:36,860
I have some tomato.
452
00:12:37,120 --> 00:12:38,820
I'm going to do a champagne and butter sauce.
453
00:12:38,820 --> 00:12:39,400
Nice.
454
00:12:40,000 --> 00:12:41,900
Wine makes everything better, so that's
455
00:12:42,340 --> 00:12:43,700
what I want for my dish.
456
00:12:44,220 --> 00:12:45,680
So you're familiar with fishing, right?
457
00:12:46,080 --> 00:12:47,820
Yeah, I go fishing with my dad.
458
00:12:47,920 --> 00:12:49,120
We go camping every summer.
459
00:12:49,360 --> 00:12:50,740
I love fishing with my girls as well,
460
00:12:50,820 --> 00:12:52,040
especially trout and salmon fishing.
461
00:12:52,200 --> 00:12:53,720
Tilly is a crazy forward.
462
00:12:53,720 --> 00:12:54,440
Oh, my god.
463
00:12:54,520 --> 00:12:55,200
Oscar as well.
464
00:12:55,240 --> 00:12:56,400
He's mad with fish.
465
00:12:56,700 --> 00:12:57,100
Mad.
466
00:12:57,200 --> 00:12:57,980
It's the best day.
467
00:12:58,360 --> 00:12:58,980
I love that.
468
00:12:59,920 --> 00:13:02,420
This is where you're going to start honing your dish.
469
00:13:02,600 --> 00:13:04,300
You've got lots of bones, lots of trim
470
00:13:04,300 --> 00:13:05,520
to work with as well, right?
471
00:13:05,520 --> 00:13:07,020
You want this guy in here.
472
00:13:07,740 --> 00:13:08,840
A beautiful broth.
473
00:13:09,180 --> 00:13:10,140
No, you got this.
474
00:13:10,800 --> 00:13:11,500
Buck up, girl.
475
00:13:11,960 --> 00:13:12,780
Where are we at, Machete?
476
00:13:13,060 --> 00:13:13,620
Doing well.
477
00:13:13,940 --> 00:13:14,600
What you working with?
478
00:13:14,740 --> 00:13:16,700
I plan on making a pan-seared halibut.
479
00:13:17,040 --> 00:13:18,820
I just know what flavors go really well together,
480
00:13:19,080 --> 00:13:21,020
and that uni has a salty sea flavor,
481
00:13:21,400 --> 00:13:24,280
and that fish has a nice flaky, crispy, crunchy skin.
482
00:13:24,500 --> 00:13:26,080
Like, this dish has what it needs.
483
00:13:26,340 --> 00:13:26,640
Yep.
484
00:13:27,340 --> 00:13:28,460
Oh, did that over a poke.
485
00:13:28,580 --> 00:13:28,860
I forgot.
486
00:13:29,180 --> 00:13:29,460
You're good.
487
00:13:29,480 --> 00:13:30,500
It's been a while since I've done some uni.
488
00:13:30,560 --> 00:13:31,040
Don't worry.
489
00:13:31,520 --> 00:13:32,840
We're here to get a little dirty, right?
490
00:13:32,860 --> 00:13:33,220
That's right.
491
00:13:33,340 --> 00:13:34,660
You need to get your couscous going.
492
00:13:34,660 --> 00:13:35,440
Thank you, Chef.
493
00:13:35,620 --> 00:13:36,280
Let's make it work.
494
00:13:37,040 --> 00:13:37,860
Let's get it, y'all.
495
00:13:38,940 --> 00:13:39,300
Connor.
496
00:13:39,540 --> 00:13:40,060
Yes, Chef?
497
00:13:40,120 --> 00:13:40,900
What are we working with?
498
00:13:41,160 --> 00:13:42,200
I'm going to do a little curry.
499
00:13:42,360 --> 00:13:43,900
I'm getting an aromatic broth going.
500
00:13:43,960 --> 00:13:45,280
I'm going to make a homemade curry paste.
501
00:13:45,340 --> 00:13:45,660
I love it.
502
00:13:45,680 --> 00:13:47,300
I'm going to do some cubed sweet potatoes in there.
503
00:13:47,660 --> 00:13:47,760
Amazing.
504
00:13:48,100 --> 00:13:49,340
I'm going to make a bitchin' curry.
505
00:13:49,800 --> 00:13:52,300
I need a ton of flavor to kind of counterbalance
506
00:13:52,300 --> 00:13:53,440
that dry fish.
507
00:13:53,840 --> 00:13:55,840
So curry, boom.
508
00:13:56,240 --> 00:13:59,340
Just a big, aromatic, spicy little hug.
509
00:13:59,500 --> 00:13:59,820
Awesome.
510
00:14:00,000 --> 00:14:00,940
A man with a plan.
511
00:14:00,980 --> 00:14:01,160
Feeling good.
512
00:14:01,160 --> 00:14:01,800
We love to see it.
513
00:14:01,820 --> 00:14:02,540
Feeling great, Chef.
514
00:14:02,540 --> 00:14:04,520
Guys, I love the vibes in this kitchen.
515
00:14:04,600 --> 00:14:05,940
You guys are cooking with confidence.
516
00:14:06,520 --> 00:14:07,100
What do we got?
517
00:14:07,180 --> 00:14:09,840
I'm making a pan-seared halibut and some rice.
518
00:14:10,300 --> 00:14:11,600
How are you elevating your rice?
519
00:14:11,880 --> 00:14:12,900
How are you getting flavor in there?
520
00:14:13,120 --> 00:14:14,820
I put coconut milk in there.
521
00:14:14,880 --> 00:14:15,180
Amazing.
522
00:14:15,420 --> 00:14:15,640
Yes.
523
00:14:15,680 --> 00:14:17,760
I'm going to put some fish bones in there.
524
00:14:17,920 --> 00:14:18,720
That's not bone.
525
00:14:21,360 --> 00:14:22,140
Where are all the bones?
526
00:14:24,280 --> 00:14:25,480
Wait, we had a bone.
527
00:14:25,520 --> 00:14:26,600
We had all the bones for the fish.
528
00:14:26,640 --> 00:14:27,000
Where'd it go?
529
00:14:27,160 --> 00:14:28,220
They're in my stockpots.
530
00:14:28,340 --> 00:14:29,020
I'm sorry.
531
00:14:29,760 --> 00:14:30,380
I'm panicking.
532
00:14:30,560 --> 00:14:32,520
I really need to get the nerves out of me.
533
00:14:32,520 --> 00:14:34,780
I don't want to go into elimination again.
534
00:14:35,600 --> 00:14:37,380
What are you making with your Romanesco?
535
00:14:38,660 --> 00:14:39,580
Your Romanesco.
536
00:14:40,600 --> 00:14:42,000
I thought they were cauliflowers.
537
00:14:43,200 --> 00:14:44,140
I'm going to blanch.
538
00:14:44,240 --> 00:14:45,660
I'm going to cook this and get it softened up.
539
00:14:46,000 --> 00:14:46,960
And then I'm going to sear it.
540
00:14:48,260 --> 00:14:50,440
See how beautiful these florets are?
541
00:14:50,760 --> 00:14:51,120
Yes, Chef.
542
00:14:51,140 --> 00:14:53,760
You always want to maintain the integrity of the vegetable
543
00:14:53,760 --> 00:14:55,080
and how it looks, right?
544
00:14:55,980 --> 00:14:58,900
Take a breath and compose your dish.
545
00:14:59,320 --> 00:15:01,460
I believe in Emerson, but it's up to Emerson
546
00:15:01,460 --> 00:15:02,540
to believe in himself.
547
00:15:02,700 --> 00:15:04,680
I'm going to pan sear them and then put some, like,
548
00:15:04,700 --> 00:15:06,120
little stock in it, like some chicken stock.
549
00:15:06,120 --> 00:15:07,000
I love that.
550
00:15:07,280 --> 00:15:07,900
I believe in you.
551
00:15:07,940 --> 00:15:08,340
I love it, Chef.
552
00:15:08,360 --> 00:15:08,660
Thank you.
553
00:15:10,560 --> 00:15:12,080
Just under 24 minutes.
554
00:15:12,460 --> 00:15:12,580
Hustle, guys.
555
00:15:12,640 --> 00:15:12,920
Hustle.
556
00:15:13,080 --> 00:15:14,600
You're playing to keep the team safe,
557
00:15:14,640 --> 00:15:16,900
but one of you are fighting for the immunity pin.
558
00:15:17,280 --> 00:15:18,080
Christian, what are we doing?
559
00:15:18,360 --> 00:15:20,100
I'm going to grill this after I marinate it,
560
00:15:20,160 --> 00:15:21,600
and then I'm going to make crispy maitake
561
00:15:21,600 --> 00:15:24,620
with a gorgeous seafood broth, a little hint of Asian.
562
00:15:24,880 --> 00:15:27,880
OK, marinated swordfish grilled with Asian broth.
563
00:15:28,000 --> 00:15:28,840
With Asian broth.
564
00:15:28,840 --> 00:15:31,980
And where's everything else, dude?
565
00:15:34,620 --> 00:15:35,520
I'm going to make it work, Chef.
566
00:15:36,200 --> 00:15:38,120
Chef Blaze, I can see the panic in his eyes.
567
00:15:38,220 --> 00:15:39,320
Where's the rest of your stuff?
568
00:15:39,440 --> 00:15:41,400
I'm worried that that's a little too minimalistic.
569
00:15:41,920 --> 00:15:42,820
It's just mushrooms.
570
00:15:43,540 --> 00:15:46,020
And I'm like, um, um.
571
00:15:46,560 --> 00:15:48,400
It's not even like a substantial mushroom.
572
00:15:49,940 --> 00:15:50,340
Yeah.
573
00:15:50,720 --> 00:15:52,560
I mean, it's just fish and mushrooms and broth.
574
00:15:54,080 --> 00:15:54,480
Um.
575
00:15:55,040 --> 00:15:55,440
Right?
576
00:16:04,420 --> 00:16:06,400
I'm worried that your dish is so minimal
577
00:16:06,400 --> 00:16:09,400
that we have nothing else besides the mushrooms and the fish.
578
00:16:09,820 --> 00:16:10,420
I need to pivot.
579
00:16:10,580 --> 00:16:11,180
I need to adapt.
580
00:16:11,380 --> 00:16:11,940
I'm going to make this,
581
00:16:12,200 --> 00:16:13,520
give this some volume with a tempura.
582
00:16:13,760 --> 00:16:14,680
OK, I love this.
583
00:16:15,720 --> 00:16:18,200
Keep a couple roasted and then some tempura.
584
00:16:18,420 --> 00:16:19,060
I like that, yes.
585
00:16:19,140 --> 00:16:19,980
That's exactly what I'm going to do.
586
00:16:20,000 --> 00:16:21,140
So now you're stacking flavors.
587
00:16:21,280 --> 00:16:21,660
Yes, Chef.
588
00:16:21,780 --> 00:16:22,740
Mushrooms two ways.
589
00:16:22,940 --> 00:16:23,760
Now we're talking.
590
00:16:23,880 --> 00:16:24,820
Way to think through it, dude.
591
00:16:24,940 --> 00:16:26,500
What a frickin' mentor.
592
00:16:26,760 --> 00:16:27,680
15 minutes, team.
593
00:16:27,740 --> 00:16:28,660
15 minutes left.
594
00:16:29,160 --> 00:16:30,540
Your fish should be cooking,
595
00:16:30,540 --> 00:16:32,740
or you should definitely be thinking about it.
596
00:16:34,140 --> 00:16:35,000
Darian, what's next?
597
00:16:35,100 --> 00:16:37,640
I'm making this like a sugar spice rub,
598
00:16:37,780 --> 00:16:38,720
a romesco sauce.
599
00:16:38,840 --> 00:16:39,540
I'm going for colors.
600
00:16:39,680 --> 00:16:40,640
Flavor first, color next.
601
00:16:40,660 --> 00:16:40,840
Let's go, baby.
602
00:16:40,840 --> 00:16:41,460
I love it, dude.
603
00:16:41,500 --> 00:16:41,940
I love it.
604
00:16:42,020 --> 00:16:42,860
Your energy is good.
605
00:16:42,900 --> 00:16:44,120
It's calming me down a little bit.
606
00:16:44,720 --> 00:16:45,000
Boom.
607
00:16:45,080 --> 00:16:45,840
Give me that rice vinegar.
608
00:16:45,980 --> 00:16:46,420
Come on, Jared.
609
00:16:46,420 --> 00:16:47,960
This is a no-huddle offense, dude.
610
00:16:48,040 --> 00:16:48,660
It is, baby.
611
00:16:48,660 --> 00:16:49,040
You're right.
612
00:16:49,120 --> 00:16:50,480
Are you over football analogies?
613
00:16:50,620 --> 00:16:50,980
No, dude.
614
00:16:50,980 --> 00:16:51,280
I love it.
615
00:16:51,300 --> 00:16:51,720
Keep them coming.
616
00:16:52,520 --> 00:16:53,600
Elise, what are we doing now?
617
00:16:53,920 --> 00:16:55,560
OK, I am just chopping my vegetables.
618
00:16:55,660 --> 00:16:58,340
I'm thinking of a pan-seared swordfish,
619
00:16:58,480 --> 00:16:59,280
lemony beurre blanc.
620
00:16:59,280 --> 00:17:00,360
So three elements.
621
00:17:00,500 --> 00:17:00,620
Yes.
622
00:17:00,940 --> 00:17:01,900
Vegetables, fish, sauce.
623
00:17:02,180 --> 00:17:02,460
Yes, sir.
624
00:17:02,460 --> 00:17:02,780
OK, go.
625
00:17:02,940 --> 00:17:03,160
Yes.
626
00:17:03,300 --> 00:17:05,740
The first time I cooked swordfish was in auditions.
627
00:17:05,880 --> 00:17:08,140
This is exactly how I want to enjoy a swordfish.
628
00:17:08,579 --> 00:17:10,319
And so that makes me feel confident,
629
00:17:10,400 --> 00:17:12,599
because I know that I can produce a good dish.
630
00:17:12,720 --> 00:17:13,819
You're cooking a lot of fish at home?
631
00:17:14,400 --> 00:17:15,160
Sometimes, yes.
632
00:17:15,200 --> 00:17:16,359
It depends on what my kids are feeling,
633
00:17:16,500 --> 00:17:17,020
to be honest with you.
634
00:17:17,280 --> 00:17:18,000
Hey, I get it.
635
00:17:18,040 --> 00:17:18,720
I get it, right?
636
00:17:18,980 --> 00:17:19,900
So you got how many kids?
637
00:17:20,260 --> 00:17:20,500
Two.
638
00:17:20,700 --> 00:17:21,319
Seven and three.
639
00:17:21,500 --> 00:17:22,819
So do they have totally different palates?
640
00:17:23,020 --> 00:17:23,819
Totally different palates.
641
00:17:23,819 --> 00:17:25,040
Why do they do that to us?
642
00:17:25,160 --> 00:17:25,740
Why do they do that?
643
00:17:25,740 --> 00:17:27,780
I have one kid is just straight chicken fingers,
644
00:17:27,780 --> 00:17:29,080
and the other one's eating escargot.
645
00:17:29,180 --> 00:17:29,920
I totally get it.
646
00:17:30,120 --> 00:17:30,540
All right, let's go.
647
00:17:30,820 --> 00:17:31,920
Escargot is a flex, man.
648
00:17:31,940 --> 00:17:32,600
Let's do it for them.
649
00:17:32,720 --> 00:17:33,360
Let's do it for them.
650
00:17:33,560 --> 00:17:35,820
Don't take too long to cook this fish, right?
651
00:17:36,100 --> 00:17:36,380
Yes.
652
00:17:36,500 --> 00:17:37,160
Go, go, go.
653
00:17:39,680 --> 00:17:40,920
Tim, you're good.
654
00:17:41,100 --> 00:17:41,360
I'm good.
655
00:17:41,440 --> 00:17:43,080
You're almost too calm for me, though, sometimes.
656
00:17:43,220 --> 00:17:43,780
OK, you're good.
657
00:17:44,420 --> 00:17:44,940
Potato's good.
658
00:17:45,040 --> 00:17:45,860
You love the grill.
659
00:17:46,060 --> 00:17:46,680
I love the grill.
660
00:17:46,880 --> 00:17:48,460
Are you the dad who's out on the grill on the weekends?
661
00:17:48,460 --> 00:17:48,580
I love the grill.
662
00:17:48,680 --> 00:17:50,560
I love the griddle, the smoker, all of it.
663
00:17:50,620 --> 00:17:51,560
Dude, you're a grill master.
664
00:17:51,660 --> 00:17:51,940
Let's go.
665
00:17:51,980 --> 00:17:52,320
Hey, thanks, man.
666
00:17:52,420 --> 00:17:53,160
Who are we doing this for?
667
00:17:53,160 --> 00:17:54,480
We're doing it for my wife and kids.
668
00:17:54,540 --> 00:17:55,440
We're doing it for the kids, right?
669
00:17:55,440 --> 00:17:56,760
Because you and I both, we'd be, like,
670
00:17:57,060 --> 00:17:59,080
driving to soccer right now or something if we weren't here.
671
00:17:59,100 --> 00:17:59,220
That's right.
672
00:17:59,220 --> 00:17:59,540
That's right.
673
00:17:59,620 --> 00:18:00,700
So it's a blessing we're here, man.
674
00:18:00,820 --> 00:18:01,200
Absolute blessing.
675
00:18:01,200 --> 00:18:02,040
All right, let's do it for them.
676
00:18:02,220 --> 00:18:02,820
Thank you, Chef.
677
00:18:04,220 --> 00:18:05,500
12 minutes to go, guys.
678
00:18:05,740 --> 00:18:06,560
Everybody fish in.
679
00:18:06,700 --> 00:18:07,040
Yes, Chef.
680
00:18:07,120 --> 00:18:07,500
There you go.
681
00:18:07,540 --> 00:18:07,760
It's good.
682
00:18:07,900 --> 00:18:08,880
I'm dropping the fish.
683
00:18:09,240 --> 00:18:11,380
When you cook this thing, really nice hard sear.
684
00:18:11,720 --> 00:18:14,000
It's got that sweet meat flavor like lobster, right?
685
00:18:14,280 --> 00:18:14,780
Yes, Chef.
686
00:18:15,040 --> 00:18:16,780
Think of that immunity pin as well, ladies, yes?
687
00:18:16,780 --> 00:18:17,200
Yes, Chef.
688
00:18:17,240 --> 00:18:18,740
I'm going to show those buggers upstairs
689
00:18:19,200 --> 00:18:20,740
just how freaking good we are.
690
00:18:21,240 --> 00:18:21,740
Come on.
691
00:18:21,780 --> 00:18:22,460
Best dish, baby.
692
00:18:22,760 --> 00:18:23,740
Best dish. Here we go.
693
00:18:23,880 --> 00:18:25,700
I am gunning for that immunity pin.
694
00:18:26,020 --> 00:18:26,560
All right, Papa.
695
00:18:27,380 --> 00:18:28,100
It's mine.
696
00:18:29,160 --> 00:18:30,740
Chef, can I get your help opening this?
697
00:18:30,840 --> 00:18:31,100
Here we go.
698
00:18:36,550 --> 00:18:38,190
Can you taste those grits for me, Chef?
699
00:18:38,710 --> 00:18:39,450
Here we go.
700
00:18:39,510 --> 00:18:40,210
You got cheese in there?
701
00:18:40,430 --> 00:18:40,810
Yes, Chef.
702
00:18:42,150 --> 00:18:42,730
That's delicious.
703
00:18:43,090 --> 00:18:45,090
I'm surprised nobody took grits upstairs.
704
00:18:45,210 --> 00:18:46,450
Fishing grits is a classic.
705
00:18:46,870 --> 00:18:47,230
Thank you, Chef.
706
00:18:47,410 --> 00:18:48,690
Bit more cheese, touch more salt.
707
00:18:48,790 --> 00:18:49,890
Whatever you want, yeah?
708
00:18:50,190 --> 00:18:50,830
Yes, Chef.
709
00:18:51,950 --> 00:18:53,030
10 minutes to go.
710
00:18:55,130 --> 00:18:57,950
Don't forget, get your pan ready for your fish, right?
711
00:18:58,130 --> 00:18:58,510
Yes, Chef.
712
00:18:58,530 --> 00:18:58,750
Right?
713
00:18:58,890 --> 00:19:01,070
Halibut likes a low and slow cook.
714
00:19:01,650 --> 00:19:02,490
Where are we at, Machete?
715
00:19:02,870 --> 00:19:03,230
Perfect.
716
00:19:03,450 --> 00:19:04,130
How's your couscous?
717
00:19:04,330 --> 00:19:05,230
The flavor's great on those.
718
00:19:05,230 --> 00:19:06,530
You're going to need enough liquid, okay?
719
00:19:06,790 --> 00:19:07,110
Thank you.
720
00:19:07,370 --> 00:19:07,870
You got it.
721
00:19:08,270 --> 00:19:08,850
Where are we at, Matt?
722
00:19:09,070 --> 00:19:12,190
I'm wrapping these zucchinis around my halibut.
723
00:19:12,310 --> 00:19:13,010
Have you done that before?
724
00:19:13,090 --> 00:19:15,330
I've done it in potato a bunch of times, and it worked.
725
00:19:15,490 --> 00:19:15,730
Beautiful.
726
00:19:16,150 --> 00:19:17,870
One of my most viewed dishes
727
00:19:18,550 --> 00:19:21,170
is a potato-wrapped halibut with green sauce,
728
00:19:21,170 --> 00:19:24,410
and I made it at my little cabin over open fire.
729
00:19:24,590 --> 00:19:25,610
That's what I'm shooting for.
730
00:19:25,750 --> 00:19:28,130
This fish is a little big for what you have to work with here.
731
00:19:28,170 --> 00:19:28,290
Okay.
732
00:19:28,570 --> 00:19:28,810
Okay?
733
00:19:28,950 --> 00:19:31,190
Because you're going to need to sear it and seal that.
734
00:19:31,270 --> 00:19:31,690
You know what I mean?
735
00:19:31,790 --> 00:19:32,490
Let's go, let's go.
736
00:19:32,510 --> 00:19:33,010
Let's go, let's go.
737
00:19:33,070 --> 00:19:34,270
Best dish of the day, guys.
738
00:19:34,270 --> 00:19:34,970
Here we go, guys.
739
00:19:34,970 --> 00:19:35,490
Here we go.
740
00:19:35,890 --> 00:19:36,890
You guys excited?
741
00:19:37,210 --> 00:19:38,050
Yes, Chef.
742
00:19:38,090 --> 00:19:39,230
Let's see it in the dish.
743
00:19:42,450 --> 00:19:43,390
Feel the flame.
744
00:19:43,930 --> 00:19:45,410
Eight minutes left, eight minutes.
745
00:19:45,930 --> 00:19:47,550
The challenge with swordfish is going to be,
746
00:19:47,650 --> 00:19:49,550
if you overcook it, it can get dry.
747
00:19:49,550 --> 00:19:49,650
Okay.
748
00:19:51,070 --> 00:19:52,290
Elise, you feeling good?
749
00:19:52,450 --> 00:19:52,650
Yes.
750
00:19:52,690 --> 00:19:53,830
Okay, what about the fish?
751
00:19:54,170 --> 00:19:54,930
He should be cooking.
752
00:19:55,790 --> 00:19:57,790
No, it's not, it's not.
753
00:19:57,790 --> 00:19:58,770
Elise, we got to go on pace.
754
00:19:58,910 --> 00:19:59,190
Yes.
755
00:19:59,650 --> 00:20:02,190
I'm mad at myself for leaving that fish for so long.
756
00:20:02,510 --> 00:20:03,390
Get the fish going.
757
00:20:04,110 --> 00:20:05,650
I put myself in this position.
758
00:20:06,290 --> 00:20:08,670
Now I need this fish to cook.
759
00:20:09,550 --> 00:20:11,750
Okay, pace, guys, pace, pace, pace.
760
00:20:12,410 --> 00:20:13,470
I love this, dude.
761
00:20:13,470 --> 00:20:14,290
You brought this back.
762
00:20:14,510 --> 00:20:16,170
You brought this back from the depths.
763
00:20:16,290 --> 00:20:17,870
This thing was buried under the sea,
764
00:20:17,870 --> 00:20:19,610
and now we're swimming on the surface.
765
00:20:19,710 --> 00:20:20,910
Let's go, Christian, let's go.
766
00:20:20,930 --> 00:20:21,630
I want that pin, Chef.
767
00:20:21,710 --> 00:20:22,670
I want that pin, I want that win.
768
00:20:24,030 --> 00:20:25,670
Can I get you to look at my fish, Chef?
769
00:20:25,950 --> 00:20:27,770
Six minutes, guys, six minutes to go.
770
00:20:27,850 --> 00:20:29,130
Should I get that in the oven for two minutes?
771
00:20:29,270 --> 00:20:30,810
You can also just finish it lightly in the curry.
772
00:20:30,810 --> 00:20:31,330
Right in the pan?
773
00:20:31,550 --> 00:20:31,670
Yeah.
774
00:20:31,730 --> 00:20:32,290
Oh, right in the curry?
775
00:20:32,410 --> 00:20:32,510
Yeah.
776
00:20:32,710 --> 00:20:33,770
Try this curry, try this curry.
777
00:20:34,410 --> 00:20:35,290
A little more lime.
778
00:20:37,110 --> 00:20:37,750
That's delicious.
779
00:20:37,830 --> 00:20:38,150
That curry's getting there.
780
00:20:38,150 --> 00:20:38,670
It's spicy.
781
00:20:38,890 --> 00:20:40,150
Make sure you balance out the spice.
782
00:20:40,390 --> 00:20:41,090
I got you, Chef.
783
00:20:41,190 --> 00:20:42,470
Who wants the immunity pin?
784
00:20:42,790 --> 00:20:42,910
Woo!
785
00:20:43,270 --> 00:20:43,810
Yes, Chef.
786
00:20:44,370 --> 00:20:46,170
Come on, making a reality times ticket.
787
00:20:46,210 --> 00:20:47,750
Let's go, let's go, let's go.
788
00:20:47,750 --> 00:20:50,130
This is going to just be a gochujang creme fraiche.
789
00:20:50,530 --> 00:20:51,650
You have creme fraiche here?
790
00:20:52,150 --> 00:20:52,490
Yeah.
791
00:20:53,270 --> 00:20:54,770
OK, creme fraiche, you don't really want to heat.
792
00:20:55,030 --> 00:20:55,850
It's going to split.
793
00:20:56,970 --> 00:20:57,770
Oh, bleep.
794
00:20:59,150 --> 00:21:00,070
Stop whisking it.
795
00:21:00,150 --> 00:21:01,010
It's not like heavy cream.
796
00:21:01,190 --> 00:21:01,490
Stop.
797
00:21:01,910 --> 00:21:03,030
I don't have time to pivot.
798
00:21:03,370 --> 00:21:04,890
What am I going to do?
799
00:21:05,050 --> 00:21:05,830
Stay in control.
800
00:21:06,070 --> 00:21:06,330
Yes, Chef.
801
00:21:06,630 --> 00:21:06,990
Yes, Chef.
802
00:21:07,650 --> 00:21:09,610
Ladies, we are down to two minutes to go.
803
00:21:09,670 --> 00:21:10,030
Let's go.
804
00:21:10,270 --> 00:21:11,090
Start the plate.
805
00:21:11,750 --> 00:21:13,210
My heart is pounding.
806
00:21:13,750 --> 00:21:15,430
Now finish it off now, peacefully.
807
00:21:16,350 --> 00:21:17,930
Garden Girl's getting out this basement.
808
00:21:18,050 --> 00:21:18,630
Let's go!
809
00:21:19,150 --> 00:21:19,530
Come on.
810
00:21:19,750 --> 00:21:20,490
Here we go.
811
00:21:20,730 --> 00:21:23,130
This is the time to bring your dish together, right?
812
00:21:23,410 --> 00:21:23,910
Yes, Chef.
813
00:21:25,890 --> 00:21:28,410
All right, here we go, Team Blaze.
814
00:21:28,830 --> 00:21:30,170
Last chance to impress.
815
00:21:32,430 --> 00:21:33,150
Compose, compose.
816
00:21:34,670 --> 00:21:36,090
Chef, can you taste this broth for me, Chef?
817
00:21:36,910 --> 00:21:38,090
I like that, I like that, yeah.
818
00:21:39,310 --> 00:21:41,590
All right, so the platform's heading to the basement,
819
00:21:41,650 --> 00:21:43,250
so that means we're 90 seconds away.
820
00:21:43,250 --> 00:21:45,930
Elise, this is undercooked.
821
00:21:47,270 --> 00:21:48,970
My stomach drops.
822
00:21:49,550 --> 00:21:51,710
I have made a grave mistake.
823
00:21:52,090 --> 00:21:53,330
They're both undercooked, they're rare.
824
00:21:53,870 --> 00:21:54,950
We're running out of time, okay?
825
00:21:55,110 --> 00:21:58,050
I feel like this entire cook is a disaster.
826
00:21:58,410 --> 00:22:00,710
Like, I have no idea what the heck I'm going to do.
827
00:22:07,200 --> 00:22:10,960
One thing we're not going to do here is miss a platform, okay?
828
00:22:10,960 --> 00:22:11,640
Not today, Chef.
829
00:22:12,120 --> 00:22:14,460
Nyesha, remember the platform comes.
830
00:22:14,700 --> 00:22:16,460
Emerson, don't forget it.
831
00:22:16,460 --> 00:22:17,800
Don't listen to him, Emerson.
832
00:22:18,080 --> 00:22:20,980
Emerson, when I say go on that platform, you go.
833
00:22:21,100 --> 00:22:21,700
I am running.
834
00:22:21,780 --> 00:22:23,120
Okay, no matter what you do.
835
00:22:23,480 --> 00:22:24,300
Is it next level?
836
00:22:24,600 --> 00:22:25,460
It's next level to me.
837
00:22:26,840 --> 00:22:29,160
Ladies, I need it on here now, platform now, let's go.
838
00:22:29,500 --> 00:22:30,100
Go now.
839
00:22:30,600 --> 00:22:31,980
Go, go, you got to go.
840
00:22:32,080 --> 00:22:33,920
Come on, come on, come on, go, go, go, go.
841
00:22:34,120 --> 00:22:34,900
Right here, right here.
842
00:22:35,040 --> 00:22:36,640
Yes, yes, yes, yes.
843
00:22:40,020 --> 00:22:42,160
Well done, well done, come on.
844
00:22:42,300 --> 00:22:43,080
Well done, guys.
845
00:22:43,080 --> 00:22:44,460
That's what we're seeing, well done.
846
00:22:44,460 --> 00:22:45,840
Oh, my God.
847
00:22:48,440 --> 00:22:50,260
First time I've ever kissed a monkfish.
848
00:22:52,000 --> 00:22:53,080
Platform's here, guys.
849
00:22:53,540 --> 00:22:54,380
Platform's here.
850
00:22:55,240 --> 00:22:56,460
No missed platforms.
851
00:22:56,820 --> 00:22:57,380
Let's go.
852
00:22:58,320 --> 00:22:59,200
Let's go.
853
00:22:59,920 --> 00:23:01,080
Matt, let's go.
854
00:23:01,880 --> 00:23:03,960
Come on, Connor, please, go.
855
00:23:04,300 --> 00:23:05,660
Good job, guys, good job.
856
00:23:06,420 --> 00:23:07,420
Let's go.
857
00:23:07,900 --> 00:23:09,300
I made that platform, baby.
858
00:23:11,100 --> 00:23:12,740
Make sure we get to that platform.
859
00:23:14,840 --> 00:23:15,420
Platform's here.
860
00:23:16,140 --> 00:23:16,740
Ready, guys?
861
00:23:17,260 --> 00:23:19,140
Let's go, let's go, let's go, let's go, let's go, let's go, let's go.
862
00:23:19,520 --> 00:23:20,840
Sam, that one's for you, it's closer to you.
863
00:23:23,880 --> 00:23:24,880
Whoa, let's go.
864
00:23:25,240 --> 00:23:26,240
Stay here, stay here.
865
00:23:32,450 --> 00:23:33,750
Look at these.
866
00:23:34,030 --> 00:23:34,930
Oh, my goodness me.
867
00:23:35,290 --> 00:23:38,990
Shall we start deep, deep down into the submarine basement?
868
00:23:39,770 --> 00:23:41,750
We were shocked and surprised
869
00:23:41,750 --> 00:23:44,150
with that handsome monkfish landing in the basement.
870
00:23:45,170 --> 00:23:48,490
This is a beautiful pan-roasted monkfish
871
00:23:48,490 --> 00:23:49,970
with rich, creamy grits.
872
00:23:52,250 --> 00:23:53,510
Think the fish was cooked well?
873
00:23:53,930 --> 00:23:55,010
For me, fish and grits,
874
00:23:55,050 --> 00:23:56,310
someone who lived in the South for a while,
875
00:23:56,630 --> 00:23:57,850
needs a little bit of sauce
876
00:23:57,850 --> 00:23:59,530
to sort of, like, break through the creaminess.
877
00:23:59,610 --> 00:24:00,430
It's a lot of grits in there.
878
00:24:00,710 --> 00:24:02,790
This is soul-hugging, it's delicious.
879
00:24:03,150 --> 00:24:04,670
For me, this is a very successful dish.
880
00:24:04,870 --> 00:24:05,370
Beautifully done.
881
00:24:05,750 --> 00:24:08,610
Next up, pan-roasted monkfish
882
00:24:08,610 --> 00:24:10,570
with a beautiful corn veloute.
883
00:24:12,710 --> 00:24:14,530
Yeah, another good cook on the monkfish.
884
00:24:14,730 --> 00:24:16,330
Some of the flavors seem like they clash,
885
00:24:16,410 --> 00:24:17,930
but it actually works well together.
886
00:24:18,330 --> 00:24:18,890
Good job.
887
00:24:19,950 --> 00:24:22,610
Next up, pan-roasted monkfish
888
00:24:23,150 --> 00:24:24,670
sat on a bed of creamy pomme purée
889
00:24:24,670 --> 00:24:27,450
with a champagne tarragon beurre blanc.
890
00:24:28,170 --> 00:24:29,090
It's cooked nicely,
891
00:24:29,230 --> 00:24:30,870
but it's lacking a little bit of seasoning
892
00:24:30,870 --> 00:24:32,110
on the fish itself.
893
00:24:32,590 --> 00:24:34,350
I was hoping that the cucumbers,
894
00:24:34,510 --> 00:24:36,050
which are sort of off to the side there,
895
00:24:36,050 --> 00:24:38,830
brought a little bit of citrus and spice to it.
896
00:24:39,090 --> 00:24:41,430
It's a little creamy and one-note for me.
897
00:24:43,730 --> 00:24:45,390
Finally, pan-roasted monkfish
898
00:24:45,390 --> 00:24:48,690
with a peanut sauce and little roasted florets.
899
00:24:49,490 --> 00:24:50,830
Visually, I really love this dish,
900
00:24:51,010 --> 00:24:53,790
and I don't think I've ever had monkfish satay,
901
00:24:54,290 --> 00:24:55,590
but I think maybe I'll start making it.
902
00:24:55,970 --> 00:24:57,250
Totally, I agree with you.
903
00:24:57,770 --> 00:25:00,490
Every bit of this dish is intentional, well-balanced.
904
00:25:00,630 --> 00:25:02,150
Really, really great execution.
905
00:25:03,150 --> 00:25:05,010
Man, it feels good to hear all of that.
906
00:25:05,830 --> 00:25:08,110
I feel like my dad will be really proud about this dish.
907
00:25:08,890 --> 00:25:11,090
Let's head down to the middle level.
908
00:25:11,890 --> 00:25:12,930
They all made the platform.
909
00:25:12,970 --> 00:25:13,250
Yeah, they made it.
910
00:25:13,250 --> 00:25:14,370
Good round of applause for both of us.
911
00:25:14,370 --> 00:25:15,310
Good job, well done.
912
00:25:15,530 --> 00:25:16,630
Good job, Team Arrington.
913
00:25:17,690 --> 00:25:21,410
First dish here is a pan-seared halibut with couscous.
914
00:25:21,910 --> 00:25:23,870
This chef made a sea urchin butter.
915
00:25:24,330 --> 00:25:25,730
Wow, I love that confidence.
916
00:25:26,250 --> 00:25:28,510
The actual halibut is cooked beautifully.
917
00:25:28,910 --> 00:25:31,690
The one issue I have here is that the couscous
918
00:25:31,690 --> 00:25:33,010
is a little under.
919
00:25:33,290 --> 00:25:34,010
What a shame.
920
00:25:34,730 --> 00:25:38,330
Next up, we have a pan-seared halibut served in a yuzu broth.
921
00:25:40,690 --> 00:25:41,990
The broth is delicious.
922
00:25:42,470 --> 00:25:42,970
It's elegant.
923
00:25:43,490 --> 00:25:45,250
The fish inside is perfect.
924
00:25:45,450 --> 00:25:47,630
Glistening, moist, everything you want from a halibut.
925
00:25:47,990 --> 00:25:48,910
Super tasty.
926
00:25:49,930 --> 00:25:53,890
Next dish, we have a seared halibut.
927
00:25:53,970 --> 00:25:56,370
This is served with a gochujang sauce.
928
00:25:57,270 --> 00:25:58,950
Halibut can dry out so quickly.
929
00:25:58,950 --> 00:26:03,750
So it eats dry, and the gochujang's got an odd flavor to it.
930
00:26:04,010 --> 00:26:06,390
Yes, I definitely think that this dish
931
00:26:06,390 --> 00:26:08,310
leaves a little bit of opportunity for flavor.
932
00:26:08,650 --> 00:26:10,390
Too much heat on the creme fraiche
933
00:26:10,390 --> 00:26:12,130
makes it split and become almost grainy.
934
00:26:14,430 --> 00:26:16,590
Next up, we have a halibut curry.
935
00:26:16,930 --> 00:26:20,490
This is served with herb salad and butternut squash.
936
00:26:20,910 --> 00:26:23,590
If there's one thing to cook halibut in a pan,
937
00:26:23,650 --> 00:26:25,830
but to bury it in a curry sauce is the best thing ever.
938
00:26:26,190 --> 00:26:27,490
It just gets tastier and tastier.
939
00:26:27,490 --> 00:26:29,490
Be careful with the strength of that curry.
940
00:26:29,690 --> 00:26:30,790
It is powerful.
941
00:26:31,150 --> 00:26:33,110
Yes, the heat level's definitely up there,
942
00:26:33,350 --> 00:26:37,030
but the spices really tie together in the curry sauce as well.
943
00:26:37,430 --> 00:26:38,210
Next level, well done.
944
00:26:39,190 --> 00:26:41,950
Next up, we have a zucchini-wrapped halibut.
945
00:26:42,110 --> 00:26:43,990
This is served with an herb sauce.
946
00:26:45,210 --> 00:26:46,950
First of all, the halibut's cooked beautifully, whoever done it.
947
00:26:47,410 --> 00:26:50,330
And respect, because wrapping it in something is even harder.
948
00:26:50,690 --> 00:26:53,190
It just needs some refreshing citrus notes there.
949
00:26:54,370 --> 00:26:56,950
All right, let's head to the top floor with swordfish.
950
00:26:57,950 --> 00:27:00,610
Here we have a grilled swordfish,
951
00:27:01,230 --> 00:27:04,250
olive relish, and asparagus and carrots.
952
00:27:05,370 --> 00:27:06,270
Fish cooked beautifully.
953
00:27:06,570 --> 00:27:09,170
Love that little gremolata and the tapenade in there.
954
00:27:09,330 --> 00:27:12,470
Yeah, it's definitely a showcase of less is more.
955
00:27:12,850 --> 00:27:13,350
Great effort.
956
00:27:15,190 --> 00:27:18,170
Next up, we have a grilled marinated swordfish
957
00:27:18,170 --> 00:27:20,810
with a romesco sauce and potatoes.
958
00:27:21,470 --> 00:27:23,870
This dish shows rustic elegance.
959
00:27:23,870 --> 00:27:26,650
The cook on the fish is beautiful.
960
00:27:27,090 --> 00:27:28,590
Yeah, it's restaurant quality.
961
00:27:28,950 --> 00:27:29,330
Good job.
962
00:27:30,490 --> 00:27:33,050
Okay, up here we have another grilled swordfish
963
00:27:33,390 --> 00:27:36,190
with a razor clam and lemon vinaigrette,
964
00:27:36,350 --> 00:27:37,910
chanterelles, and potatoes.
965
00:27:38,270 --> 00:27:38,930
It's very delicate.
966
00:27:39,410 --> 00:27:41,150
Swordfish cooked beautifully. Pretty good.
967
00:27:41,330 --> 00:27:44,290
Man, I just love all the flavor that this chef is getting from the grill.
968
00:27:44,430 --> 00:27:45,430
It's elegant. I like it.
969
00:27:47,310 --> 00:27:51,230
This dish right here is a grilled swordfish
970
00:27:51,230 --> 00:27:55,130
with a little bit of a seafood broth and mushrooms two ways.
971
00:27:55,410 --> 00:27:57,710
The broth is delicious. Really smart.
972
00:27:58,130 --> 00:27:59,550
Mushrooms, nice idea, two ways.
973
00:27:59,810 --> 00:28:00,510
That's a really good dish.
974
00:28:00,850 --> 00:28:02,150
Hands down, one of the best of the night.
975
00:28:03,150 --> 00:28:05,870
I'm praying I get the top dish, the win dish, the pin dish.
976
00:28:05,990 --> 00:28:07,070
You know what I mean? That's...
977
00:28:07,070 --> 00:28:09,750
Okay, last dish from the top.
978
00:28:09,970 --> 00:28:11,330
We have a pan-seared swordfish
979
00:28:12,250 --> 00:28:15,170
with a little bit of fennel, potatoes, and a lemon beurre blanc.
980
00:28:16,150 --> 00:28:17,470
Just a little bit under.
981
00:28:18,890 --> 00:28:19,130
Okay.
982
00:28:21,960 --> 00:28:22,400
Yeah.
983
00:28:23,620 --> 00:28:24,420
Such a shame.
984
00:28:25,760 --> 00:28:27,460
This fish is seasoned beautifully.
985
00:28:28,060 --> 00:28:29,400
It's got the right type of garnish.
986
00:28:30,420 --> 00:28:32,320
Sadly, the fish is undercooked.
987
00:28:33,080 --> 00:28:35,960
We can't even separate that. It's actually raw inside.
988
00:28:37,380 --> 00:28:38,880
We have a lot to talk about.
989
00:28:39,220 --> 00:28:40,700
With that immunity pin on the line,
990
00:28:40,920 --> 00:28:42,760
this is not gonna be easy.
991
00:28:43,080 --> 00:28:44,080
Have a chat amongst yourselves.
992
00:28:44,220 --> 00:28:45,540
We'll be back in a moment. Thank you.
993
00:28:46,020 --> 00:28:46,460
Thank you.
994
00:28:46,740 --> 00:28:46,840
Wow.
995
00:28:47,600 --> 00:28:49,320
Matt, I hope you're ready for this.
996
00:28:49,320 --> 00:28:50,000
How we doing?
997
00:28:52,060 --> 00:28:52,460
Damn.
998
00:28:52,940 --> 00:28:54,400
Oh, my gosh.
999
00:28:55,040 --> 00:28:55,820
Come on, Blaise.
1000
00:28:56,260 --> 00:28:57,080
Start in the basement.
1001
00:28:57,520 --> 00:29:00,460
I'm gonna kick off with the pan-roasted monkfish
1002
00:29:00,460 --> 00:29:01,400
with the peanut sauce.
1003
00:29:02,100 --> 00:29:02,500
Exceptional.
1004
00:29:02,600 --> 00:29:02,780
Okay.
1005
00:29:03,060 --> 00:29:03,720
Chef's kiss.
1006
00:29:04,240 --> 00:29:05,120
Come on. Thank you, Nigel.
1007
00:29:05,120 --> 00:29:05,800
Delicious dish.
1008
00:29:05,800 --> 00:29:06,340
For being honest.
1009
00:29:06,420 --> 00:29:07,940
Put it on a skewer and do it as a satay,
1010
00:29:08,020 --> 00:29:09,060
like it's an inspiring dish.
1011
00:29:09,500 --> 00:29:09,980
Middle level.
1012
00:29:10,200 --> 00:29:11,060
The curry was exceptional.
1013
00:29:11,280 --> 00:29:12,200
Yes, curry was great.
1014
00:29:12,560 --> 00:29:13,520
A little bit too hot.
1015
00:29:13,540 --> 00:29:14,540
It was fiery, yes.
1016
00:29:14,560 --> 00:29:15,280
Fish cooked beautifully.
1017
00:29:15,460 --> 00:29:17,980
So that gochujang halibut, it's not good.
1018
00:29:19,640 --> 00:29:20,620
She's looking at us.
1019
00:29:21,240 --> 00:29:22,300
They're gonna get more tough now.
1020
00:29:22,460 --> 00:29:23,080
Yeah, yeah.
1021
00:29:23,200 --> 00:29:24,680
Top floor, all of the swordfish
1022
00:29:24,680 --> 00:29:25,780
were some of the best cooking
1023
00:29:25,780 --> 00:29:27,200
of all of the fish on all of the floors.
1024
00:29:27,660 --> 00:29:28,380
One of the swordfish,
1025
00:29:28,460 --> 00:29:29,360
if you couldn't even cut it in half,
1026
00:29:29,400 --> 00:29:29,980
it was undercooked.
1027
00:29:30,140 --> 00:29:31,480
Man, barely in the dead center.
1028
00:29:31,580 --> 00:29:32,120
I mean, honestly,
1029
00:29:32,280 --> 00:29:33,700
if you give me the head and the tail,
1030
00:29:33,780 --> 00:29:34,520
I'll put it back in the water.
1031
00:29:34,640 --> 00:29:36,100
It'll kick into living again.
1032
00:29:37,260 --> 00:29:38,420
Here's what I will give you.
1033
00:29:38,940 --> 00:29:40,800
The swordfish with the broth, delicious.
1034
00:29:41,060 --> 00:29:41,440
Lights out.
1035
00:29:41,700 --> 00:29:42,500
Really, really good indeed.
1036
00:29:42,520 --> 00:29:43,020
Lights out.
1037
00:29:44,220 --> 00:29:45,580
So, the big conversation.
1038
00:29:46,180 --> 00:29:46,860
The immunity pin.
1039
00:29:47,040 --> 00:29:48,420
The top two dishes of the night for me
1040
00:29:48,420 --> 00:29:49,500
was the halibut and curry
1041
00:29:49,500 --> 00:29:51,440
and the monkfish and peanut sauce.
1042
00:29:52,100 --> 00:29:54,560
We're not seeing the merit of the grilled swordfish
1043
00:29:54,560 --> 00:29:55,360
with the mushrooms too, basically.
1044
00:29:55,380 --> 00:29:56,940
The broth is too strong for the fish.
1045
00:29:57,120 --> 00:29:58,920
I mean, the curry was overpowering.
64466
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