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Tasty Mystery Baskets of Clips
inspiring, thoughtful and something
I like your jacket, by the way.
you're gonna need to push through.
BUDDHA: I'm hollowing out these coconut panna cottas.
ASHLEIGH: I didn't finish.
The meatball could've used a little more fat.
-BUDDHA: Thank you. -DAMARR: Thank you.
Mm, I wasn't really 100% happy, to be honest.
-The mix 27? -NICK: 26.
You listen to everything they want,
-Really well-rounded. -I thought that it had
It had so much flavor. It wasn't too sweet,
a dish that will be sent up to space for a future mission.
is coming to home and having some gumbo.
on everything because food tastes differently up there.
So I knew this dish was really gonna represent that.
was the one who popularized the fajita as we know it today.
-Are you making them? -Uh, no. [laughs]
-Thank you very much. -Marcus and Melissa.
Marinated tuna and marinated shrimp.
Hi. [giggling]
♪♪♪
Let's talk about some of our favorite fajitas today.
Everything that we send has to be a wide variety
doesn't make me feel comfortable.
EVELYN: This is what I'm talking about.
or my mom's going to yell at me.
-Sounds good, Damarr. -Keeping it pretty simple.
And today you took us to Mississippi and showed
Crepe is sticky, and it's not getting cooked
it's going to be okay.
-Good morning, chefs. -ALL: Morning.
-Buddha, what are you doing? -Making aluminum halos
I did leave almost all of Jae's beef
It just gets a little confusing.
♪♪♪
an ambassador for my state.
-in elimination, yeah. -[Tom] Good for you.
and then a tropical salsa on the bottom.
We all agreed the tuna wasn't seasoned and that's it.
And then I also have un salsa verde and a pico with rambutan.
Listen, Nick, enough is enough. I want some bread, too.
♪♪♪
Ha-ha! This is going to be a lot of fun.
Chefs, imagine what it was like for that little girl
I'm also cooking rice a different way
I've set up a meeting for you
And then for moon rocks I want to use meringue.
The three of you had our favorite dishes of the day.
The winning chef today is...
♪♪♪
it was just a poor cooked chicken and rice.
fresh local ingredients and responsibly raised proteins
After tomorrow, it's going to be five of us.
And there happens to be a can't-miss Tex-Mex dish
They were really ripe and soft and sweet.
It's been a long day. Let's get some rest.
PADMA: And what about Damarr's chicken thigh?
JAE: Eleven minutes, guys!
but super gently, so I don't want to overcook it.
at the Houston Farmer's Market. Maybe too much.
45 minutes!
-I love that. -My mom's meatloaf.
healthy, so I poached the tuna in coconut water.
-It was lovely. -Buddha,
and I have it on my menu at the Civil Rights Museum.
The magnitude of creativity here is explosive.
Does food taste different up there?
it's the city's oldest and largest farmer's market.
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