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Tasty Mystery Baskets of Clips
Boneless, skinless chicken thighs and some chicken livers.
JAE: Ah!
because I haven't eaten with scissors in a long time.
I like that. That's kind of my thing.
Carrots were the best part of the dish.
[Jae speaking Spanish]
I've been saying "space challenge" for a while.
served it with some tri-tip.
that you actually decided that you wanted to become a chef.
Inspiration's from Apollo 14.
is something that really crosses cultures as well,
I knew I wanted to do a pork dish inspired by Tex-Mex
CLAUDETTE: 35 minutes.
-MARCUS: Great job. -Wow.
[whispering] That's awesome!
And then we lacked a bit on the flavor.
Ain't this pot a bitch?
a guiso rojo, which is a pork and chili stew
What did you think of Ashleigh's tinned seafood?
[humming]
which could be similar to writer's block.
-NICK: Come on, baby. -Here I go smoking.
That plate was a perfect intersection between
I did a cabbage and black bean braise,
Oh, my gatos.
Jesus Christ! Thank you.
-[bleep], really? -Hands up, utensils down.
To help you get a little bit more
Salt exacerbates things like bone loss.
-You worked your ass off. -Thank you.
It's amazing. I can't wait.
-JAE: You look really calm. -ASHLEIGH: Can't say that
-Oh! Hey! -A lot of masa right there.
Nick, congratulations. You won a sizzling $10,000
The star of your meal was the corn.
Make people forget about gumbo in Louisiana.
If you're gonna poach tuna, you've gotta cook it
♪♪♪
and I want to go all out. I'm making a Pavlova 14.
ALL: Thank you.
Yeah, the textures kept the dish interesting.
It's not a whole lot of, like, salt.
-ASHLEIGH: Yeah. -I've always been, you know,
you notice there is crust in there; we have to get rid
Mississippi-style gumbo, which is all about flavor.
-ASHLEIGH: Learned a lot. -EVELYN: Yeah.
my grandmother will make this dish.
I worked really hard. I never took any shortcuts.
I'm definitely having a little chef block,
you get kind of a fluid shift to your head.
I do think that was almost too much
and delicious. The barley was undercooked.
space ideas on one dish.
I felt like it was a good compliment.
I think, is really interesting and could be punchy
that she normally uses in the kitchen.