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00:05Tonight on The Great American Recipe,
00:08we want to see more of the recipes
00:10you prepare for friends and family,
00:12because it's holiday time.
00:15Yeah.
00:17Winner, winner, butternut squash dinner.
00:19When I make this at home, it's cooked for two, three hours.
00:23I think I can get it done in time.
00:25Oh, this looks good.
00:26It's fiesta.
00:27I love the flavor combination.
00:29This reminds me of the holidays.
00:30This is banging.
00:32Welcome back to The Great American Recipe.
00:50I was in the bottom last week.
00:52Carlos, your bison ribeye fell a little flat
00:55with not having enough seasoning.
00:57But that's not going to stop me.
00:58I'm going to do everything I can
01:00to impress the judges this week.
01:05To win last week was an amazing feeling.
01:07Woo!
01:09Oh, my God!
01:10I got to tell you, Anika, your pushka was so perfect.
01:14You nailed it on all counts.
01:17So this week, I'm walking into the barn
01:19with a strong sense of confidence.
01:21Good morning.
01:23Hey, good morning.
01:24Hey.
01:25Good morning.
01:26How are you?
01:27Good morning.
01:28Welcome back to week two of The Great American Recipe.
01:32We're back with our fabulous judges, Tiffany Derry.
01:35Good morning.
01:37Tim Hollingsworth.
01:38Hi, guys.
01:39And Francis Lamb.
01:40Hey, everyone.
01:41Good morning.
01:43Last week, you gave us a first taste of who you are and where you're from.
01:47For the coming weeks, you'll be sharing your recipes and your stories with us.
01:51For this season, there's only four weeks to earn your spot in the finale.
01:56And after today, two home cooks will be eliminated from the competition, and you'll head back
02:01to your home kitchen.
02:03This is your opportunity to show the judges why you should stay in the competition.
02:08And ultimately, one of you will be named the winner of The Great American Recipe.
02:12How's that sound?
02:13I'm ready.
02:14That sounds really good.
02:17This week's theme is all about your tried-and-true dishes that serve up comfort and care.
02:25For round one, you'll have 60 minutes to prepare your go-to recipes when you want to show support.
02:30And as always, your dishes will be judged on taste, presentation, execution, and how well
02:36you deliver on the theme.
02:37All right, everyone.
02:39Your 60 minutes starts now.
02:42Yeah.
02:43Get it.
02:44Get it.
02:45Get it.
02:46Let's go.
02:47So I'll make sure I move quickly today.
02:50We asked the cooks to prepare a meal they make to show support.
02:54What are you hoping to see?
02:55I'm looking for this story and why this is the dish that they're making, why it should
03:00be comforting.
03:01And I feel like that's the introduction to how I'm going to feel when I start to eat their
03:05food.
03:06Yeah.
03:07You know, when you want to comfort someone, you want to feed them something that doesn't
03:11ask much of the person eating, you know?
03:14This meal is truly about doing something as an act of love that you feel that they would
03:19appreciate.
03:20Yeah.
03:21Yeah.
03:22100%.
03:23There goes chicken juice.
03:24I feel like that chicken's got good on me.
03:27Rex, don't get that on my dress.
03:29Okay.
03:30Keep it blessed, never stressed.
03:35Last week, I think I did fairly well.
03:36I'm proud of being on the top two.
03:37And I just want to surround myself with good energy.
03:50I want you to do well in this round because someone is getting eliminated this week.
03:54That's it.
03:55Good energy.
03:56Thinking of a dish I would make for someone in need or who is sick, I definitely want to
04:00make my chicken yakni, which is just an Afghan chicken soup.
04:04You're going to see turmeric, coriander, very simple, very classic.
04:08I made this dish for my sister when my nephew was born and it nourished her for a week.
04:13And today, my sister's kids love this dish.
04:17While the chicken is cooking in the pressure cooker, I'm going to add my carrots and my celery.
04:22Celery is my American spin on it.
04:24And adding that bit of crunch really, I feel like elevates the dish.
04:28Smells amazing.
04:38If I can cut my meat a little smaller, I can get it tender enough.
04:42Colby, what kind of pork is that? Shoulder?
04:45That is a Boston bud.
04:46What are you going to be making with that?
04:48I'm making jambalaya.
04:49In 60 minutes, is it going in a pressure cooker?
04:52It is not.
04:53That's why I have cut these pieces a little smaller.
04:55My only concern is really the tenderness of this meat.
04:58This challenge takes me every bit of 59 minutes and 59 seconds to get it done.
05:04I think I probably would have did at least 20 minutes in a pressure cooker.
05:08Jambalaya is a straight-up traditional Cajun dish.
05:11This recipe was taught to be about farming.
05:14I went and helped a fireman cook a massive pot of jambalaya at a fallen father's funeral.
05:20And now that guy's retired, and I'm that guy that kind of called that if we had a farmer's funeral to make jambalaya.
05:26Heavy seasoning on there.
05:28All right.
05:29I'm going to get this rolling.
05:32I also used some tasso.
05:37It's kind of like a shoulder, almost like a ham-type meat.
05:40It really kind of brings that smokiness into the rice when you eat it.
05:44Things are looking so far so good.
05:46And I hope the judges love it, too.
05:49That is risky for 60 minutes, right?
05:52Yeah.
05:53He's using the pork shoulder.
05:55There is some connective tissue in there that needs to break down.
05:58And cooking it with rice and vegetables, it needs to boil.
06:01You know what I mean?
06:02You know, he's got a big cast iron pot.
06:04He has a lot of steam.
06:05Hopefully, it has enough time to tenderize.
06:07Yeah.
06:08This pot is extremely special to me.
06:11This pot was the first pot my mom bought me.
06:13It's not the prettiest pot, but it does cook very, very well.
06:17This is going to take quite a bit of time.
06:24I want to bring a little bit of Thai comfort.
06:27I am less nervous this week than last week,
06:31because I know a little bit more what to expect.
06:35I am making pat mee korat.
06:38It's a noodle dish, so noodles are always comforting to me.
06:41I'm using pork belly today just because that is traditional meat that we use.
06:44We eat a lot of pork in Thailand.
06:46Being a military spouse for 22 years, korat is a dish that I've made for my friends
06:52that have family members that were gone during deployments.
06:56I have garlic, chilies, and shallots.
07:00So I'm using this traditional clay mortar and wooden pesto to create the aromatics.
07:05This is a special tool that I brought with me from Thailand when I first came to America.
07:10I grew up in a small leprosy village.
07:13Leprosy broke out in Thailand about 60 years ago.
07:16And looking back, they had nothing.
07:19But they gave so much to me.
07:22Suwani, how are you?
07:24Hi, Samadika.
07:25Nice to see you, Samadika.
07:26How are you?
07:27I'm well, thank you.
07:28What are you making?
07:29I am making pat mee korat.
07:30Korat is a province near where I grew up.
07:33Patai is so well known around the world.
07:35Sure.
07:36But this is more spicy and sassy.
07:38I like a spicy and sassy.
07:40I'm using pork belly.
07:41That pork fat is so good to stir fry in because it coats the noodles and gives that nice rich flavor.
07:46Can I give you one piece of advice?
07:47Yes, sir.
07:48When you're stir frying, do it in batches.
07:50In batches.
07:51Because if you do it all at once, it might start to steam and clump up a little bit.
07:54Yeah.
07:55Thank you for that advice.
07:56Yeah, sure.
07:57I'll let you cook because I know you're getting eager to stir fry.
07:59Okay.
08:00Sounds good.
08:01Thank you, Francis.
08:02Take care.
08:04I'm just going to brown this first, a little bit.
08:09I like a lot of mushrooms, so I'm going to make some more.
08:13We're going to put the sofrito in and we're going to let it do its magic.
08:18So today I'm making a sopao.
08:20Some people call it sopao.
08:22Puerto Rican cuisine staple.
08:25Stews are very popular in Puerto Rico.
08:27It's a very rich broth with some rice.
08:30It comes with chicken, it comes with ribs, corn, plantains, some potatoes.
08:35Oh yeah, that's the sound we want.
08:37I need to be more generous with seasonings, right?
08:40I'm not being careful anymore.
08:41My strategy this week to make sure I'm not eliminated is to apply all the feedback the judges gave me to put myself in a safe spot.
08:48I make this dish for service members who are heading out for a deployment or a training exercise.
08:54They're going to be saying farewell for the family for a while.
08:57This is a way for me to prepare them a dish that they will appreciate.
09:01Puerto Rican people are very communal.
09:03So it is my goal always to try to feed as many people as I can with one single cook.
09:0845 minutes everyone.
09:10Oh my God.
09:12Let's go, let's go.
09:15Sorry guys.
09:16Oh my God, the kitchen is so loud today.
09:19Oh yeah.
09:20Y'all are cooking.
09:21First, I'm going to make the puff pastry top and then I'm going to make the chicken filler.
09:25So today I'm making chicken pot pie, a family favorite.
09:29This is a dish that I made for my parents pretty often at the end of their lives.
09:34In 2020, my parents passed away.
09:37My dad ended up dying of Alzheimer's, mom from cancer.
09:40But in the year and a half before that time, they both had these challenges that required they had rich, super nutritious meals.
09:48So I got to bring that same food to the table.
09:51But, you know, under different circumstances, it was nurturing and it brought lots of memories too.
09:57The beautiful thing about cooking, there's joy in all of those good memories around the table.
10:03That's where all our life happens.
10:05I sauteed the chicken and then I'm using leeks along with onions because I think they give a nice kind of almost herby flavor.
10:17It needs salt.
10:18The thing that binds all these ingredients together is the bechamel.
10:22It's flour and butter and then milk.
10:24And then I'm going to use my favorite and it was mom and dad's favorite, which was sherry.
10:30Because it imparts a nice sweetness.
10:33Let it cook out.
10:35Okay, you need to do your thing over here.
10:39My broth is boiling.
10:45Yay!
10:46Bish Bash is a Bangladeshi comfort dish.
10:51It's rice cooked in chicken broth.
10:54Because ginger has so much curative properties, ginger is like one of the big parts of this dish.
11:00Quite a bit gingery.
11:02It's a dish that my mom used to make for us when we were little.
11:06There's nothing as great as something your mom has prepared for you when you're sick.
11:10And now I make this dish for friends when they're sick because it's very comforting and nourishing.
11:16This carrot is like an enormous carrot.
11:19Hello, Anika.
11:21Oh, hi, Tiffany.
11:22Wow.
11:24How do you feel after your win last week?
11:26It gave me so much more confidence.
11:28Good, good.
11:29I feel a little bit better about my own instincts.
11:32Yes.
11:33Yes.
11:34And I'm trying to remember your advice from last week, which is the chicken breast meat.
11:38I overcooked it.
11:39Yeah.
11:40So I'm going to wait until a little bit later.
11:41But you know chicken breast does better simmer.
11:44So when we boil it, it gets really, really tough.
11:46Yeah.
11:47All of the muscle.
11:48When it's tender, it relaxes and it stays really tender.
11:52Well, I'm excited.
11:53Thank you so much.
11:54Thank you, Anika.
11:55Thank you so much.
11:56I'm going to reduce the heat at this point.
11:5830 minutes.
11:59We're halfway there.
12:00Whoa.
12:01Wow.
12:02That was quick.
12:03So add some fish sauce.
12:08So for my support dish, I'm making arroz caldo.
12:12It's a Filipino rice porridge dish with chicken.
12:15Add some of these onions.
12:18When we arrived from the Philippines to Columbus in 2005, it was kind of close to winter.
12:24And I feel like, oh, when can we have some rice?
12:27So this dish reminds me of back home.
12:30There you go.
12:31We make this dish to welcome new Filipinos coming in Columbus because it's a comforting dish.
12:38You got this, Rex?
12:39Yeah.
12:40How's it going?
12:41All right.
12:42All right?
12:43We're cooking.
12:44Good, good.
12:45Well, growing up, my biggest influence in cooking has absolutely been my Belizean grandmother.
12:49I'm making a turkey, potato, and rice soup.
12:53Ground turkey has always been a go-to for soups.
12:56And this was always one of my favorite ones that she would make, whether it was for us not feeling good or it was just cold outside.
13:01I use a potato masher because it moves so much faster.
13:04My husband's been in the United States Air Force for almost 17 years now, so food trains are standard in the military.
13:11We have to be our own community for each other because we are usually far away from home, far away from family.
13:18There's something about soup, you know, being a comfort food that it just feels like somebody cares.
13:23We're seeing a lot of soups, a lot of stews, a lot of dishes that actually do require time.
13:29And that's the one thing they do not have here in this kitchen.
13:32In terms of flavor development, some you really need to brown and simmer down.
13:36And other soups you can do really fast.
13:38So it's really just about, like, were they strategic in what they chose?
13:41Mm-hmm.
13:42There's lots of shortcuts you can take, right?
13:44You use a wider pot, you can reduce something faster.
13:46You can cook vegetables or meat in different ways and add them together at the end.
13:50So hopefully they've taken all that they can to adapt their recipe in the best time.
13:56Yeah.
13:57Fifteen! Final fifteen!
14:00Oh, my gosh. Clear some space here.
14:06Wow. My chicken is cooked perfectly.
14:08So next, I'm using Afghan naan to create my own croutons.
14:12You want it to be rustic pieces because you get the crispy edges that way.
14:16I season them with summa, coriander, salt, and pepper.
14:19Gonna really bring it together and give it that extra flavor.
14:25Potatoes, come on.
14:30Come on, man.
14:31It's not getting there, it's not getting to a temperature I wanted.
14:33And I don't know if it's the heat, I don't know if it's the bowl, I don't know if I overcrowded it.
14:37You know, hopefully it gets to at least to tenderize those potatoes and those carrots.
14:42The trickiest part of this dish is getting all the contents inside the pot to a boil to get those vegetables soft and allow the ribs to become tender.
14:52Don't give up on me.
14:55Carlos, how we doing?
14:56Doing fine. We're just having some technical issues here with bringing this to a boil.
15:00Okay. Maybe we need a bigger pot that's wider, huh?
15:03I feel like you need to concentrate that flavor a little bit more, too, right?
15:05Yes.
15:06A wider pot is gonna reduce faster.
15:08I trust Chef Tim, so hopefully he has enough time.
15:12Let's put the lid back on so I make sure those vegetables steam.
15:15Everything was crowded, I feel like this is a little bit better technique.
15:17That was great feedback, yeah.
15:18Yeah, for sure. Good luck.
15:19Appreciate it. Hey, you better save me today, who knows?
15:21Thank you, Chef. Appreciate it.
15:22That's the block, Carlos.
15:23I'm not even gonna look at this anymore, man.
15:25Seven minutes, everyone!
15:27I'm just in the waiting game right now.
15:37There's not much time left, but I really want to use all the parts of that chicken.
15:42I'm gonna try to make something out of this liver.
15:44So adobo is a mixture of vinegar, soy sauce, a lot of garlic.
15:48And I am hoping it's gonna elevate the dish.
15:51It looks so pretty, and I haven't even added any seasoning yet.
15:54I do a little taste test on my turkey soup, and just because the true Caribbean in me,
15:59I added some of my Jamaican meat seasoning.
16:01Because why not?
16:03And at this point, I have to make sure this dish is perfect for the judges.
16:07And I'm hoping that the flavor in my soup is what's going to keep me here,
16:12because two of us are going home at the end of this week.
16:15Mmm, spicy food's so good.
16:18We're down to the last three minutes.
16:20Hurry up!
16:21Okie Smokey!
16:23Time just goes so fast.
16:25It's crazy.
16:26Here we go.
16:28All of my elements to this chicken pot pie are ready.
16:31My puff pastries are nice and crisp.
16:34The filling is beautiful and full of flavor.
16:38At this point, I need to just assemble the dish and top it with the puff pastry.
16:43Pressure's on.
16:44Ah!
16:45Francis gave me some really good advice on not overcrowding the pan and frying things in batches.
16:55I'm definitely going to take his advice, because stir-frying will require some special technique, as he suggested.
17:02Ready to plate.
17:04All right, everyone.
17:05One minute left.
17:06This is it.
17:07One minute.
17:08I'm going to shred this for our judges.
17:13Let's see where we got.
17:17Yes!
17:18We're there.
17:19Everything is coming along.
17:20I'm trying to get all the plates out, and I need to make sure everybody has some ribs,
17:24everybody has some chicken, some things, corn.
17:27Finishing touches.
17:28Get it on the plate.
17:29Look at these beauties.
17:30Oh, my God.
17:35It's tender.
17:36Want a little bit of the ginger?
17:39Make sure they have ginger.
17:41Ten.
17:42Nine.
17:43Eight.
17:44Seven.
17:45Six.
17:46Five.
17:47Four.
17:48Three.
17:49Two.
17:50One.
17:51Five.
17:52Four.
17:53Three.
17:54Two.
17:55One.
17:56Time's up!
18:00Whoo!
18:01That was good.
18:02There you go.
18:03Coloss, how you did, big dog?
18:05I got it out.
18:06I got it out.
18:13We gave you an hour to prepare a dish you share with the people you care about the most.
18:18First up, Rex.
18:21Hi, Chefs.
18:22Hi, Rex.
18:23What I made today is arroz caldo.
18:26It's a Filipino rice porridge, and we normally make it for people who are new Filipino immigrants
18:31here in the U.S.
18:32Well, Rex, I love all of the different accoutrements on the top because every bite is a different experience,
18:40right?
18:41The only thing I would say is, like, cook your chicken a little bit slower so that you don't
18:44have, like, dried chicken.
18:46Yeah, I totally agree.
18:47But the fact that you broke down the chicken, and then I love that you made a little adobo,
18:51really respecting the whole animal.
18:53I really appreciate that.
18:55Thanks so much, Chef.
18:56Fran, tell us what you made.
18:59I made chicken pot pie.
19:01It was inspired by the cooking that I did for my parents in the last year of their life.
19:06Chicken pot pie is also something that I grew up with.
19:10You are very smart separating the puff pastry because a lot of times it's baking for 45 minutes in the oven,
19:15just trying to get everything cooked on time.
19:17I like the fact that you incorporated different vegetables, and I feel like the sherry is a nice note,
19:22but I feel like it comes through a little strong.
19:25I was heavy-handed.
19:26Fran just likes a little booze.
19:29I actually like that nutty flavor, the sherry, so I don't mind it at all.
19:31But I thought it was very nice.
19:32The chicken was nicely cooked.
19:33But it is quite sherry-forward.
19:36Oh my god.
19:37The dish I made is chicken yakni, and yakni is just the word for broth, essentially.
19:41We make this dish whenever someone's sick, or it's very popular as a postpartum dish.
19:46You made a delicious chicken soup. The chicken itself is beautifully cooked.
19:51I would love to see some golden brown color on the skin, but the crouton flavor, texture,
19:58everything that it gives to the soup is wonderful.
20:01Thank you, chef.
20:02To me, the revelation is there's something about the way these carrots and the celery,
20:07which has absorbed that turmeric that makes them feel like I've never eaten carrots and celery before.
20:14It's really delicious.
20:15Wow.
20:17Kobe.
20:18I made pork jambalaya.
20:20It is the ultimate comfort food in South Louisiana.
20:25Every year, we cook for the Fallen Firefighters Memorial.
20:28Farming from all over the country gather.
20:30It's really something when you hit those bagpipes, I kind of hear them now.
20:34Yeah.
20:35It's touching, but it's an honor to go there, and it was an honor for me to cook this for y'all today.
20:41Kobe, thank you for sharing that story.
20:43The importance of remembering people, you know, it's just a beautiful thing.
20:47That's what food is all about for us.
20:49Absolutely.
20:50You know, I was worried about the pork, so I kept checking it, but it got just tender enough for me.
20:54There's so much depth of flavor in this dish.
20:56It's really, really good.
20:57If I had to critique anything, I think jambalaya is a rice dish, and you put a lot of meat in there.
21:05But I'm not complaining.
21:06Thank you, Chef.
21:07No COVID.
21:08I love it.
21:11You can tell that this is a dish that you've made many of times.
21:15I agree.
21:16I want a little bit more rice.
21:17That being said, it's delicious.
21:22Anika.
21:23They are made for you pish-pash.
21:24It's a Bangladeshi dish that my mom used to cook for us when we were sick.
21:30I'm really enjoying seeing what constitutes comfort food in so many different parts of
21:35the world.
21:36And this is really interesting because you really cook the rice down, almost like a polenta
21:39kind of texture.
21:40The seasoning is really nice.
21:42And maybe this is just unlucky.
21:43My first bite had like a big old chunk of ginger, and it kind of like .
21:46I don't know if that's intentional.
21:48It is actually.
21:49Okay.
21:50Ginger is supposed to be so curative that you put big chunks of ginger.
21:54Yeah, there's definitely some chunks of things.
21:57I think I had a black pepper or something with a little bit of numbing.
22:01But I also like the fried shallots that give it a little bit of sweetness.
22:07Carlos.
22:09Today I made for you guys a sopao.
22:11This is the ultimate comfort food in Puerto Rico.
22:15Carlos, I've been waiting for you to bring the flavor.
22:18You brought the seasoning.
22:19I taste the salt.
22:20I love the squeeze of the lime.
22:22Good.
22:23All of those things are working.
22:24My pork ribs are very tender, so I'm happy to see that.
22:27You did a really good job.
22:29There's a lot of flavor from the chicken and the pork.
22:32The only thing I'll say is that the carrots are a little crunchy for me.
22:34If you want to cut them a little bit smaller, that way they have a little bit more time to cook.
22:39That's great.
22:40Bree.
22:41So I made a turkey, potatoes, and rice soup, AKA one of my grandma's soups.
22:47I love the brothiness of the soup and having the turkey in there, like all the little vegetables.
22:56That being said, the soup itself needed more time to reduce because when things reduce, the concentration of the flavor comes through.
23:05Yeah, I totally agree with Tiffany.
23:06You have good flavor on the top end.
23:08You get a little bit of lime, you get a little bit of that spice, but then it kind of drops off after that.
23:12You don't have the depth.
23:13And I think that concentration is where that depth comes into play.
23:16To help amp up that flavor more, I think would have been really nice here.
23:19Mm-hmm.
23:20Suwani, this dish is called Padmi Korat.
23:24It's more of a spicy, sassy cousin of Pad Thai, so it's less well-known.
23:29Suwani, last week we talked about your salmon being under-seasoned, and the seasoning here is...
23:39Whoo!
23:40I taste that tamarind.
23:42I taste the sugar.
23:43I taste the fish sauce.
23:45Everything is like really like bing, bing, bing, bing, bing, bing, bing, but like still very balanced.
23:49Perfect.
23:50Beautiful job.
23:51I love the chewiness of the noodles.
23:53My critique, though, is the pork belly, the skin didn't really render and tenderize, so when I'm eating it, the skin part is actually very, very hard.
24:01Okay.
24:02But the flavor is really spot-off.
24:04Yeah, I agree with Francis.
24:06I love the interactiveness and customization of being able to add as much lime or as much chili as you like, and I like the extra spice.
24:14Overall, an amazing dish.
24:20Cooks, thank you for sharing your dishes filled with love and comfort.
24:31Judges, whose dishes were on top this round?
24:35Our first top dish was...
24:42Kobe.
24:46Your jambalaya was delicious.
24:48I was so impressed with the amount of flavor that you had developed in such a short time.
24:53That was one of the best jambalaya's I've ever had.
24:56I feel fantastic.
24:57You got my first top two right there.
24:59And I went in over to Judges with the recipe passed down to me from a fireman.
25:02It was absolutely amazing.
25:04Our other favorite dish of the round was...
25:07Waggao.
25:08Waggao.
25:09Waggao.
25:10Waggao, your dish was delicious.
25:18We love the flavor.
25:20Who knew that carrots and celery could be the star of the dish?
25:25And we can see why that dish comforts the souls of so many.
25:29I'm so proud right now that this simple dish that I thought was so normal to me growing up seems to be extraordinary all of a sudden.
25:35It's just a great feeling.
25:37Congratulations, you two.
25:39But remember, no one is safe from elimination this week.
25:43So you all have to give your best in the next round.
25:52In the last round, we asked you to prepare your go-to recipes when you want to show support.
25:57In the next round, we want to see more of the recipes you prepare for friends and family because...
26:03It's holiday time!
26:05Yay!
26:10You have 60 minutes to prepare a favorite dish from a holiday that's special to you.
26:15And we want you to prepare your dish family-style so we can enjoy a multicultural spread on our holiday table.
26:22And as always, your dishes will be judged on taste, execution, presentation, and how well you did with the holiday theme.
26:30Make these dishes extra festive because at the end of this round, we will be saying goodbye to two of you.
26:37All right, your time starts now!
26:40Yeah!
26:41Okay, rock and roll, everyone!
26:43We got this, we got this.
26:44So we've asked our home cooks to create their favorite holiday dish.
26:48I mean, that can mean so many different things because it can be any kind of holiday.
26:52Yeah, you know it takes days sometimes to prepare for the holiday meals.
26:57We gave them 60 minutes.
26:59The nerve of us.
27:01I know.
27:04Winner winner, butternut squash dinner.
27:06Coming into round two, I need to keep the momentum going.
27:09Getting eliminated is always possible.
27:10We gotta prey on that one.
27:12Being in a Muslim household, we never celebrated Christmas.
27:15Therefore, my mom went all out for Thanksgiving.
27:17When you think of Thanksgiving harvest, you think of pumpkin, squash,
27:20so I decided to go with this classic Afghan dish.
27:23I'm gonna be making kadu burani with a cranberry, walnut, and barberry topping.
27:29The burani is a type of dish, and kadu is the vegetable we are using.
27:33It's pumpkin or squash.
27:35The barberries are my own addition for the topping because it adds the sourness.
27:39So this dish is like a battle of flavor profiles.
27:45The first thing I'm gonna do, I'm gonna get those ribs seasoned.
27:48We're gonna render that fat and use that fat to cook rice.
27:51Food is such a big part of so many holidays in Puerto Rico,
27:54and that's definitely true in my house as well.
27:57My favorite holiday is Christmas,
27:59and there's no better dish for Christmas than arroz con gandules.
28:03Rice with pigeon peas.
28:04A pigeon pea is like the cousin of a bean.
28:06I've been making this dish for at least 15 years.
28:09When I think about Christmas, one of the core memories I have
28:13is my grandma cooking this and me helping her.
28:17Now my kids wake up in the morning to the smell of arroz con gandules as well.
28:21When I finish rendering the fat with my sofrito,
28:25I want to make sure those pigeon peas absorb all that flavor,
28:28so we're gonna let that cook for a while.
28:30Carlos is rendering pork ribs to get that fat for his arroz con gandules,
28:34which is maybe not what you would always do,
28:36but it's not unheard of.
28:37Like, my mom has made it.
28:38You would say it's costillas, which are ribs.
28:40So we're definitely hoping he keeps the ribs in the pot.
28:42Yeah, I was gonna say, like, I'm gonna render the ribs just for the fat.
28:44Smells like Christmas here, man.
28:51Everybody, happy holidays.
28:54Woo!
28:56First round, I was one of the top dishes,
28:58so that gives me a tremendous amount of confidence for this round.
29:01Colby, what is that?
29:03T-food gumbo.
29:04I chose this dish because every year, Colby's house, December 25th,
29:10it's our Christmas meal.
29:12But unfortunately for my wife, her parents died young,
29:16so me and her have taken on that tradition for our family.
29:21This is a jar roux that I used.
29:25I would not have time to make a traditional roux from scratch.
29:30Wow, that's risky.
29:31I have not done a gumbo in a competition,
29:34just because you cook it and you're almost to the point
29:37where you're toasting that dark brown roux.
29:39It's the basis of what makes gumbo gumbo.
29:42You want to get as much flavor in your gumbo as you can.
29:45So to me, that one thing that really just jumps out
29:48and make this thing right is the claw meat over the lump crab meat.
29:51It just has that extra oomph in it.
29:53That just makes it even better.
29:55Look at this beautiful gumbo right here.
29:58There's no way a Cajun can come on here and not make gumbo.
30:02Okay, let's see.
30:05Cinnamon sticks.
30:06Round one, I didn't make it into the top two,
30:08so there's a ton of pressure on me to do really well in this round.
30:13Hmm, I can smell the fragrance of cinnamon, the cloves and the cumin seeds.
30:18For me growing up, our biggest holiday celebration was Idul Fitr,
30:23which came at the end of Ramadan.
30:25And one of my all-time favorite dishes is Bangladeshi chicken roast.
30:30It's a family-style chicken and rice dish.
30:33I already toasted the spices, so I get the aroma.
30:36And now I'm browning my chicken.
30:39While that's frying, I'm going to start making short grain rice.
30:42It cooks fast because it's short grain, but it also has a beautiful flavor and aroma.
30:51It's going really well today.
30:57All right.
30:58One of the favorite memories I have is during Fiesta in the Philippines.
31:02Fiesta in my language means a celebration of your patron saint, of our town or city.
31:08So if you go to Bohol, my province, in the month of May, you won't get hungry.
31:13For this challenge, I'm making pansit bihon loaded with lumpiang shanghai,
31:18the Filipino rice noodle dish, and our version of spring rolls.
31:22So the pork needs to be in a pressure cooker for at least 20 minutes to tenderize the meat.
31:29I'm really putting pressure on myself.
31:30I should not have done this, but it's Fiesta.
31:33This week, two home cooks are going home, so I really need to stand out.
31:37And I know this is the strongest dish I have.
31:40Okay.
31:41For my lumpiang shanghai, I'm adding some garlic, onions, and I'm going to mix it with ground pork.
31:48Next, I'm going to get my rice to paper, wrapper, and then roll my lumpiang.
31:53So you want to really push, and also make sure to tighten it up before rolling it.
31:58Get all my cheeses out.
32:03Going into this next round of holiday favorites, I'm making baked mac and cheese.
32:08Thanksgiving is the main holiday I make this for, but part of the military journey.
32:13For military spouses, we move around every few years.
32:16And now we are the host house.
32:18It's one of the reasons why the holiday season is so important to me now.
32:22What makes my mac and cheese special is the use of two cheeses that most people would not think to use, and that is Asiago and Romano.
32:33Asiago and Romano adds a sharpness.
32:36It balances out the creaminess and sweetness of a lot of the other cheeses, like mild cheddar to Colby Jack, which is going to give the creamy.
32:44Knowing two people are going to be eliminated changes the game.
32:48So the pressure is definitely on, because I absolutely do not want to go home.
32:53So that's why I'm bringing the A-game and going with a recipe that everybody in my family loves, including both my children.
33:00They are my biggest supporters all day, every day.
33:03And it would mean so much for me to win today.
33:06I'm confident it'll land well.
33:09I have never seen so much duck in my whole life.
33:14This round, I chose a dish for Lunasa, which is a Gaelic harvest festival.
33:20These smell so good.
33:22This holiday resonates with me because my family are largely from the British Isles and Scotch-Irish Gaelic heritage.
33:30One more for good luck.
33:33I'm making duck breast with an apple bourbon and rosemary glaze.
33:38When my dad was first married to my mom, my grandmother always used to make this dish.
33:43So the first thing I need to do is get the duck ready.
33:46And that means trimming it and scoring it because the skin must be crisp.
33:51Hi, friend.
33:53Hello, Tiffany.
33:54I love duck.
33:56I have a franchise based off of duck fat fried chicken.
34:00I'm coming to visit and I want a good table.
34:03Oh, my gosh.
34:04So just one thing that I would suggest.
34:06Thank you so much.
34:09Make sure that this silver skin is off because silver skin does not get tender when it's cooking.
34:15Oh, okay.
34:16Instead of trying to get it here, go underneath it.
34:18Then you can just take it.
34:19Then you can kind of pull it and peel it.
34:20Yep.
34:21This is a duck master class.
34:24You're going for like a medium rare medium?
34:26What are you going for?
34:27I'm medium rare because I figure even if I do it slow, it'll still get crispy if I just leave it in there long enough.
34:33You just need to let it do its thing.
34:35Really concentrate on nailing the cook of the duck because we're doing a double elimination.
34:40I am absolutely taking every tip.
34:42Thank you, Tiffany.
34:43All right.
34:44I appreciate it.
34:45Now the pressure's on because I have to execute it.
34:52You have 30 minutes left.
34:54Woo!
34:55Woo!
34:56Thank goodness.
34:57I'm going to go ahead and pop these in the oven.
35:00This is the tedious part, but it's important to get this out.
35:05With my American family, our holiday tradition is to have seafood for New Year's Eve.
35:11I am making tiger prawns with tamarind sauce.
35:17It's called gung namakam.
35:20I'm preparing it with a very thick, sweet, tangy, sour, salty sauce.
35:28So I'm going to be using fish sauce, a little bit of oyster sauce for the saltiness, and then for the tanginess tamarind to get that deep flavors in there.
35:37For this round, I feel a little bit nervous because I know I could be sent home.
35:42And I have so many recipes, so many more things I want to show the judges.
35:47Ooh, my eyes are watering.
35:53There you go.
35:54While waiting for my pork to just cool down a little bit before I slice it.
35:59So I start to make the sauce for the pansit bihon.
36:02I'm going to add some calamansi juice.
36:04Calamansi is like our lemon here in the U.S., but it's a little bit of a lighter taste.
36:09And then I'm going to be putting some cabbage and broth from the pork that I use in the pressure cooker before I start adding the rice noodles.
36:26It's a little rouy, but you know what it needs?
36:28You need some Cajun seasoning.
36:30Shake, the shake.
36:31The shake.
36:33I know that shrimp doesn't cook that fast.
36:35Chef Francis, can you come for one second?
36:37Okay.
36:38I have a question.
36:40How can I help you?
36:41I know y'all really like y'all shrimp a certain way, so what is the ideal time for me to put this shrimp in?
36:44Oh, you know what I would say then?
36:45I think three minutes is fine.
36:47Okay.
36:48Perfect.
36:49That's what I'll do then.
36:50And then if it gets undercooked, then you'd be like, it's Francis' fault.
36:53It's all good to be.
36:54Blame it on me.
36:55Thank you, Chef.
36:56There's going to be a chili crisp with jalapenos, coriander, a lot of dried mint.
37:06I want to top this Kadu Burani with my own favorite signature chili oil.
37:10Serrano chilis are a spicier cousin of a jalapeno.
37:14This is my ghost chili crisp.
37:16Trademark that.
37:17Ten minutes, everyone.
37:20Ten minutes left.
37:21Ten minutes.
37:22Oh, my God.
37:23I got time in ten minutes.
37:25I got time in ten minutes.
37:26Friend, how's that skin looking?
37:28Oh, this looks good.
37:29Gentle heat on the breast side.
37:31Thank you, Chef.
37:32Oh, that's pretty.
37:34So now, for my sauce, I'm going to put in the bourbon so that all of the alcohol could cook down.
37:41I learned from the previous challenge with the sherry forward.
37:45I'm going to make sure that the bourbon is prominent, but not overpowering.
37:49I'm just going to put the rosemary in to, like, infuse the liquid.
37:59Adding my aloe buccara.
38:01Aloe buccara is a relative of a plum, but it has a very unique taste.
38:07It just adds that extra luxury to the dish.
38:10Okay, so my palau is done in the rice cooker.
38:14I'm going to just try to remove the whole spices because it's not fun to bite into the spices.
38:23Seven minutes left.
38:25Seven minutes?
38:26A minute and a half to take it out the oven, so I'm going to let it cook.
38:29Okay.
38:30Next, I'm going to be cutting the lumpia in half.
38:33That way, I can cook it faster and crispier.
38:36I have a lot of time left, and I need to get those in the deep fryer.
38:40All right.
38:42Okay, waiting for the flavors to work together.
38:45Once I have the sweet, tangy tamarind sauce all ready to go, I'm going to add everything into a wok.
38:52Ooh, really good.
38:54So at this point, I'm confident about my flavors.
38:58I feel like I have a shot at winning the judges over.
39:01Okay.
39:02We're down to the last three minutes.
39:03Oh my God.
39:04I'm just going to cut some slices of peppers, which are going to give us a little Christmas
39:05color.
39:06I'm feeling pretty good.
39:07I'm very happy with the texture of the rice.
39:08I'm feeling confident.
39:09But I'm thinking to myself, I'm not going to put the ribs on the dish because they might
39:10not be tender enough, and I don't want to compromise the rest of my dish because I want to make
39:14sure that I'm not one of the first ones to go home.
39:15One minute left.
39:16Whew.
39:17It's almost time to set that table.
39:18Mac and cheese is coming out of the oven now.
39:19How's it looking, Bri?
39:20It's looking good, especially for this time.
39:22We are ready.
39:23Okay.
39:24Okay.
39:25Okay.
39:26Okay.
39:27Okay.
39:28Okay.
39:29Okay.
39:30Okay.
39:31Okay.
39:32Okay.
39:33Okay.
39:34Okay.
39:35Okay.
39:36Okay.
39:37Okay.
39:38Okay.
39:39Okay.
39:40Okay.
39:41Okay.
39:42Okay.
39:43Okay.
39:44Okay.
39:45All right, everyone.
39:46Time to celebrate.
39:47Woo-hoo!
39:48Ten, nine, eight, seven, six, five, four, three, two, one.
39:59Time's up!
40:01Woo-hoo!
40:02Happy Holidays!
40:04In this round, we asked you to prepare a dish from a holiday that's important to you.
40:18Look at this feast!
40:19It's incredible.
40:20It's incredible.
40:21Everything here is so different and fun, and it just looks delicious.
40:26All right, Kobe, come and join us.
40:30I made seafood gumbo.
40:32We do seafood gumbo every Christmas.
40:35I have never done gumbo in a competition, just because I'm not sure that I could get the flavor.
40:41But I think you achieved a legit, real deal gumbo in an hour.
40:48It is just so deep.
40:51This is the essence of Cajun food, and this shrimp is beautifully cooked.
40:57I would just say the amount of seasoning is so good.
41:00But if I were eating the whole bowl, it might start to feel like, wow, that's a lot of seasoning.
41:04You know, Frances, I know what you mean like concentration, but I like a little spice in my gumbo.
41:10Maybe just take it down just a little.
41:12Suwani.
41:13I made tiger prawn with tamarind sauce.
41:18It's called gung namakam.
41:21We eat this for New Year's Eve.
41:23This is incredible.
41:25It's got the perfect amount of heat for me, and you still taste the sweetness of the shrimp.
41:29But also that tamarind, it's really good.
41:32This is banging.
41:35The flavor of the shrimp shell is really imparted in there, and I like the goodness of the shrimp.
41:41I do think, though, it could have been maybe slightly less cooked.
41:44Yep.
41:45I think it would be a little bit even at the next level.
41:48Okay, I love it.
41:50All right, Brie, come join us.
41:54I made baked mac and cheese.
41:56Thanksgiving is the go-to holiday for this particular dish.
42:00I make mac and cheese at least once a week for my kids, so I'm a connoisseur.
42:04I feel like there's a couple different kinds of cheese in there.
42:07You get a different experience kind of with each bite.
42:09There's like pockets of cheese, right, in little areas.
42:12And the spice on there is really, really nice.
42:15The only thing I can really say is that whenever you bake a mac and cheese, you know, you're continuing to cook it.
42:21And like the noodles, you know, you could have maybe cooked them a little bit less.
42:25I agree with Tim, would love a little more of a crust, too.
42:28So we're kind of saying, cook it less, but cook it more.
42:31Yes.
42:32But you know what I mean, right?
42:33Yes, yes.
42:34Maybe cook it a little less on the soapbox, but bake it a little bit more so you have a little more crust.
42:36Yes.
42:37Thank you, Jattu.
42:38Anika.
42:41I made Bangladeshi chicken roast, and we have it traditionally for Eid.
42:46There's alu bukhara, which imparts like a sweet flavor to it.
42:51I hope you didn't get the seeds.
42:53I think it's a very good dish, a lot of flavor in there, but it's also very, very homey.
42:57I think the rice is cooked perfectly.
42:59Unfortunately, I did get one of those seeds.
43:01Oh, no.
43:02It's like coated around the seeds, so there's no way to take the seed out.
43:05Mmm.
43:06Yeah.
43:07Anika, I love this dish.
43:08The doneness of the chicken, I think, is really, really good.
43:10It's tender, but still has some chew and has some bite.
43:13I really like that.
43:14Cinnamon, all those sweet spices.
43:15I think it's very, very tasty.
43:18Rex, come join us.
43:20Today, I made pansit bihon, a rice noodle dish with lumpiang Shanghai.
43:26The rice noodles have so much flavor.
43:28Is it pork belly you used?
43:29I did use pork belly.
43:30Very tender.
43:31Thank you, Chef.
43:33The spring roll itself, the mixture inside is a delicious mixture, but I find it to be a little dry.
43:38I wonder if it was fried whole, if the juice would have stayed inside.
43:41Stayed in, sure.
43:42So maybe that's the trade-off, you have more of the brown flavor, cutting in half, but keeping it whole, maybe the juice stays inside the filling a little bit.
43:49I mean, mine's not, mine's gone.
43:52Fran.
43:53I made duck breast with an apple bourbon rosemary glaze.
44:00And this is in honor of the Gaelic Harvest Festival, Lunasa.
44:06Wow.
44:07A little sherry in the first round, a little bourbon.
44:09Second round, I mean.
44:10It's a theme.
44:11It's a theme.
44:12I love the flavor combination.
44:15Apples, onions, bourbon, all those things really go well together.
44:20I feel like the duck is something that reminds me of the holidays.
44:23But I wish that you would spend a little bit more time on the skin side because I have a piece here that has a beautiful skin.
44:29Another one could have been rendered a little bit more.
44:31Okay.
44:32Yeah, rendering it a little slower.
44:34But I think to be able to do duck, very difficult.
44:37I mean, the degree of difficulty is there.
44:39And so I think you did a really good job.
44:41Thank you very much.
44:42Thank you very much.
44:43Carlos.
44:46I made arroz con gandules, which translates to rice with pigeon peas.
44:50And it's for Christmas.
44:52It's very, very, very tasty.
44:54The amount of flavor that the bean has soaked is really, really, really terrific.
44:58Ah, yes.
44:59Yeah.
45:00The rice is also perfectly cooked.
45:02I can taste so much of your sofrito.
45:04Boy, I'm so happy you said that.
45:06This is really delicious.
45:08I feel like you started with some pork.
45:10Right, right.
45:11But I didn't see it now.
45:12So I didn't want to add the pork in there because I didn't want to distract from the main character of the story, which is the rice.
45:17Okay.
45:18So what happened to the ribs?
45:19The ribs, uh.
45:20Oh.
45:21We ate them.
45:22No, I'm just kidding.
45:23Just kidding.
45:24So they were good enough for you.
45:25Oh, yeah.
45:26No, no, no, no.
45:27I cannot disclose that.
45:28Yeah.
45:29I'm sorry.
45:31Why gull?
45:33So this is Khadu Burani.
45:35This is for Thanksgiving.
45:40Oh, he's giggling.
45:41I love a giggle.
45:42Do you love?
45:44A Francis Lamb giggle.
45:45Yes.
45:46It's so good, dude.
45:49It's so good.
45:52The soft, sweet squash, but with like the pops of brightness from pomegranate, barberries, cranberries, the nuttiness of the walnut, tying it all together.
46:01And it just makes me feel so happy to eat it.
46:06What I also love is the texture of the butternut squash.
46:10It's cooked, but not mushy.
46:12You have the spice with the chili oil.
46:15You have the sour notes.
46:16If anything, I would love just a little finishing salt on the top.
46:21Yes.
46:22Would make the butternut squash sing even more.
46:25It's a really delicious dish.
46:27Thank you so much, my gull.
46:32This was a happy holiday indeed, but we have a lot to discuss today.
46:38And sadly, we will be saying goodbye to two of you.
46:50Usually, we get to take a nap after a big meal like that.
46:54Fortunately, we have some work to do.
46:57As you know, we're saying goodbye to two home cooks this week, so we have a lot to discuss.
47:01Let's start with your favorite dishes of the round.
47:03Wagga.
47:04Oh, yeah.
47:06I was giggling like a fool eating that way.
47:08Yeah, you were.
47:09It was good, though.
47:10The butternut squash along with the cranberries.
47:12Barberries.
47:13Oh, my God.
47:14And then you tap it off with that little chili.
47:17And to imagine that on a Thanksgiving table.
47:19I did.
47:20It's on my Thanksgiving table.
47:23Another one of my favorite dishes from the round has got to be Kobe.
47:27That gumbo.
47:28I mean, in one hour, he was able to create the depth of flavor.
47:32And we've seen that from him time after time, right?
47:34All the different seafoods that he put in there all coming together and like marrying nicely, but also cooked perfectly.
47:39Yeah, yeah.
47:40He's obviously made that a thousand times.
47:41He was able to adapt his technique to get the depth of flavor he wanted.
47:45Yeah.
47:46And another one of my favorite dishes was Suwanee with the tiger prawns.
47:50Woo!
47:51And that tamarind sauce.
47:52Yeah, boy.
47:53That sauce.
47:54Are you kidding me?
47:55It was very balanced.
47:56Yo, I wasn't ready for that.
47:57Oh, yeah.
47:58Like Suwanee, in the beginning, it was like a little timid with certain things.
48:00But now, like the way she's cooked today, it's a glimpse of like who she is as a cook and where she's from.
48:07What were some of the least successful dishes of the round?
48:10I really was looking forward to having Bree's mac and cheese.
48:13But even with all those different cheeses, which, you know, I think the flavor came through.
48:17Having overcooked macaroni, for me, that was one of the dishes that didn't quite make the mark.
48:21Another dish that I wanted to be so good was Fran's.
48:25That apple and bourbon sauce, that was very, very good.
48:28But the duck itself had some inconsistencies.
48:31So I just think she needs to settle in and concentrate on the techniques.
48:34We know she can cook.
48:35We know.
48:36But the technique has to be there.
48:37I agree.
48:38Another dish that I felt mixed feelings about was Carlos' arroz con gandule.
48:42The gandules were very well seasoned.
48:44I thought the rice was really well cooked.
48:46But to me, I kind of felt like, you had a whole rack of ribs and you didn't give them to us.
48:50My mother always puts like chorizo or like chunks of ham.
48:53Yeah, and I'm thinking like, this is a festive dish.
48:55Like, oh man, if he had a beautiful pile of ribs to go with it, I'd feel like, hey, this is a party.
49:01Yeah.
49:02It's hard to say goodbye to anyone, but we're saying goodbye to two home cooks this week.
49:06So are you all in agreement on your decision?
49:09Yeah, I think so.
49:11I think so, yeah.
49:12All right.
49:13Let's bring back our home cooks.
49:19In this round, you made us a favorite dish to share at a holiday celebration.
49:24And I know I speak for all of us when I say the dishes were so good.
49:29Yes, they were.
49:30All right.
49:31Let's start with the judges' top two dishes of the round.
49:35The first dish that stood out today was...
49:39Kobe.
49:41Let's look it up!
49:43Kobe, we loved your Sifu Gumbo.
49:45It was not just the depth of flavor and how the Sifu was perfectly cooked,
49:49but what really impressed us was seeing you cook a dish that you've made a thousand times before
49:54but pivot to get to the same result you wanted, but in just 60 minutes.
50:00Our other favorite dish of the round was...
50:03Waigal.
50:07Waigal.
50:09With the cranberries, the barberry, the pomegranate.
50:12I wouldn't take anything off of that dish.
50:14And I think it might be on a few of our Thanksgiving day tables just like it is yours.
50:18Wow.
50:21Both of your dishes would be a standout in any holiday table.
50:25But the winner of the round is...
50:30Waigal.
50:36And again, Waigal, we just love the combination of the flavors.
50:39I mean, you gave us something new and exciting to experience,
50:43and it was just a delight to enjoy.
50:46And as always, Noshajan may it nourish your souls.
50:49Winning means the world to me because I want to represent Afghan cuisine
50:53and be a culinary voice in this space for my country.
50:57Congrats, Waigal.
50:58Well done.
50:59And this means you're one step closer to earning your spot in the finale.
51:03But as you know, today, two home cooks will not be continuing in the competition.
51:08Judges, please tell us the two home cooks that will be leaving us today.
51:12The first home cook leaving us today is...
51:16Carlos.
51:17Carlos.
51:19Your rice with pigeon peas overall is delicious.
51:23The problem is that last week with your bison, we talked to you about doing a little bit more,
51:28bridging all of it together.
51:30We feel like you could have done a little bit more in this round.
51:33The other person who will not be continuing on in the competition is...
51:40Brie.
51:41Brie, your mac and cheese was super tasty, but there were little elements of it.
51:48Like, the macaroni was a little overcooked, and we hoped that we'd see you, like, rock it this week.
51:54But I think it just got away from you a little bit.
51:59It was such a pleasure getting to know you and having you here with us on this journey.
52:04Please say goodbye to your fellow home cooks and head back to your home kitchen.
52:08Group hug.
52:09Yes.
52:11I'm feeling a lot of emotions.
52:13I'm happy because some of these great cooks are going to stay.
52:16But one of my main goals was to leave here better than I came, right?
52:20So I am doing exactly that.
52:22This experience was amazing.
52:25I learned in this competition that cooking with love translates in so many different ways,
52:30and I'm taking away new friends.
52:32To my fellow home cooks, I'm rooting for you guys, and y'all can call me whenever.
52:40Lost my best friends.
52:42I know, right?
52:43It's hard for us, too, you know?
52:45But I tell you what, we're very much looking forward to having more of your recipes
52:50and dinners and lunches and many other things from y'all.
52:53We're going to have fun.
52:54There's so much more cooking to do.
52:56We'll see you back here next week for more of your Great American recipes.
53:01Good night.
53:02Bye.
53:03Good night.
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53:08Good night.
53:09Good night.
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53:30Good night.
53:31Good night.
53:32Good night.
53:33We'll see you next time.
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