- 6 weeks ago
- #2022
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America's Test Kitchen The Next Generation (2022) Season 1 Episode 3 - Keep it Simple
#2022
#RealityInsightHub
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#2022
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FunTranscript
00:00Previously on America's Test Kitchen, The Next Generation.
00:06Clams.
00:07Stir frying.
00:08Tempeh.
00:08I have no idea what this is.
00:10I don't do vegan, vegetarian stuff.
00:11Give me a piece of meat or just give me something dead and I'll cook it.
00:14You're doing amazing, sweetie.
00:16Thanks, mom.
00:17We deep frying.
00:19Oh, overflow, overflow.
00:20Okay, don't touch it.
00:21Don't touch it.
00:21Don't touch it.
00:22It's hot.
00:24I think this is the most adorable presentation we've seen.
00:26The noodles feel a little bit dry, perhaps a little bit undercooked.
00:30Okay.
00:31I use thyme in the roasting veggies.
00:33Roasted veggies.
00:33I'm so nervous right now.
00:35For me, the sauce is a little bit soy and I can't really tell what else.
00:39Okay.
00:39The winner is Antoinette.
00:42Yay!
00:44The least successful dish is Peter.
00:51Ten of us are going to go home.
00:52Only one person is going to win.
00:53I'm really relieved that I got spared.
00:56Hello, everyone, and welcome back to America's Test Kitchen, The Next Generation.
01:09So, the last challenge was not my best.
01:13I was in the bottom two.
01:15Definitely doesn't feel good to be there.
01:17And so, I'm really going to try to do what I can to not be there again.
01:21It is so good to see the ten of you because I love our squad.
01:24We do, too.
01:25All right, let's get to the most important part of our day.
01:28Please welcome back the incredible America's Test Kitchen icon and host of Julia at Home,
01:34Julia Collin-Davison,
01:36and your favorite social media superstar who's got over 17 million followers
01:41and was the youngest finalist in MasterChef history,
01:45Chef Nick DiGiovanni.
01:47Hi, guys!
01:48Yay!
01:49Yay!
01:49I am so excited to have Nick as a judge.
01:53I am so familiar with his Instagram and TikTok, and his recipes are awesome.
01:58The pressure is on to impress him.
02:00Hey, everybody.
02:01I know I am judging you today, but I also can't wait to learn something from each and every one of you.
02:06Hi, everyone.
02:07I've missed you all.
02:09And last time, I couldn't get enough of your food.
02:11And I can't wait to taste more.
02:12Today, you guys are going to be embracing what America's Test Kitchen is all about,
02:18creating mouth-watering meals out of ingredients that you can find in your very own kitchen.
02:24For today's task challenge, you will have 30 minutes to create an appetizer
02:28that will incorporate at least three frozen ingredients from the ATK pantry.
02:33I have never had to make anything in 30 minutes using frozen product.
02:38If you can't get it defrosted in time to cook it well, it's not going to be good.
02:41But it's a home-cooked staple.
02:43Many, many home cooks have many frozen things in their freezers at home.
02:47Frozen proteins, frozen vegetables.
02:49This is really a practical application for America's Test Kitchen.
02:52I saw your faces when I said 30 minutes.
02:55Don't trip, honey, Dip, because that's the average time that we people have at home to make a meal.
03:01And when you got babies, you got less than that.
03:03The home cook that creates the best appetizer dish for this challenge
03:06will earn an awesome advantage for the next challenge.
03:10Okay.
03:11Now, I know you're all wondering about today's prize.
03:15Winning today's Test Challenge is the gift that keeps on giving.
03:19The winner of today's Test Challenge will join Julia on her show,
03:24Julia at Home, as a very special guest star.
03:27So, the prize is to co-cook at Julia's house for Julia at Home.
03:34And, I mean, come on.
03:35Could there be a more perfect prize?
03:37I'm really excited, and I'm dying to see what you guys come up with.
03:40I really want to win this challenge.
03:42It makes me realize I got to go hard.
03:44Home cooks, I picked up a little something for you this week.
03:47Please don't melt under the pressure, because the time starts now.
03:51Time starts, and I run to the pantry, and I see the frozen spinach,
03:58which is, like, a great start.
03:59I see the shrimp, and I'm like,
04:00I think this is a great way to elevate a spinach dip.
04:03And then I think, I don't want this to be a normal dip.
04:06I want it to be a cool dip.
04:07So, I grab the wonton wrappers, and I'm like, I'm making wonton chips.
04:10So, for this challenge, I'm inspired by dim sum.
04:13I go to dim sum a lot with my parents,
04:15and it's actually something that really makes me happy.
04:18So, I'm going to do a riff on a bacon-wrapped shrimp.
04:22So, I grab frozen shrimp, frozen bacon, and frozen peas.
04:25I also like fish and chips with a mushy pea.
04:29So, I sort of took dim sum, and then decided to add mushy peas.
04:33Oh, it's hot in the kitchen today.
04:36Or is it Robbie's muscles?
04:39So, this challenge is kind of new to me.
04:41I've never really taken frozen ingredients and created an appetizer.
04:46I'm making kind of like a peach and raspberry compote
04:52on top of a crispy golden buttery waffle with a bourbon, maple, and basil syrup.
04:59I'm thinking breakfast meets cocktail hour.
05:02The main components of my dish are frozen waffles, frozen peaches, and frozen raspberries.
05:07I'm hoping that choosing easily defrostable ingredients,
05:10I won't be wasting time.
05:12All I have to do is open the package of frozen waffles and throw them in the pan.
05:16Whoa, that was a fast five minutes.
05:19So, Rashmi, what are you making today?
05:21I'm making a peach and erdum tomato gazpacho.
05:24Since I decided to make a cold dish, and a gazpacho is traditionally served chilled,
05:29I didn't have to worry about defrosting the ingredients.
05:31I took all my cold ingredients, and I put them in a blender,
05:35and I added erdum tomatoes and spices and sherry vinegar and stuff to season it.
05:39I am from Delhi, India, where I learned how to cook at the age of 12,
05:43with the best spices and aromas and exoticness in the world.
05:47Now, I'm a food writer and a wine educator.
05:51What gives me an edge in this competition is going to be versatility and adaptability,
05:55because I can create new exotic flavors from any ingredient, practically.
06:00So, what do we feel about frozen food?
06:01You know what? All my chutneys and jams, when I make, I freeze them,
06:04and then you don't have to create something new every single time.
06:07And even for breakfast, when I take my kids to, for practice or tournament,
06:11like, having frozen food, it's perfect.
06:15I'm here to show my children that if I can apply for my dream job on national TV,
06:21they can do anything in life.
06:28Antoinette, we're together yet again.
06:30Yes!
06:31What are you making over there?
06:32I'm going to do a fried rice.
06:33I feel like I can definitely get that done in time.
06:35Well, hopefully, fingers crossed.
06:36The main components of my dish are going to be the frozen rice,
06:39the frozen carrots, and the frozen green beans.
06:42And I'm a mom, so I cook with frozen ingredients all the time,
06:45because I'm always short on time.
06:46Cooking with ingredients that can be prepared quickly
06:49is what a lot of people have to do every day.
06:52So, I definitely know I can flex my mom's skills in this challenge
06:55and definitely knock out something delicious.
06:58How's it going, Antoinette?
06:59I think pretty good. What are you making?
07:01I am going Mediterranean. We're doing a falafel.
07:04Nice!
07:04For this challenge, I am so inspired by traditional Jewish food.
07:08Growing up, I would spend summers in Israel
07:10with my family that lives on Moshev,
07:12which is a farming community,
07:14and they grow herbs and alliums and beets and eggplants.
07:17So, fresh Mediterranean food
07:19straight from the farms in Israel is home to me.
07:23Make this at home, people.
07:25Good, so you make this before, so it should be good.
07:26You've got 20 minutes left!
07:30Hi, Jessica.
07:31Hi!
07:31Girl, what you got going?
07:33Like a spinach-y type of dip with some veggies in it.
07:37This is the staple I've been wanting to learn,
07:40how to make frozen spinach dip, right?
07:42Yep.
07:43Oh, my spinach is bubbling.
07:44See, spinach to frost fast.
07:45That's one of the reasons why I love using it.
07:47So, you needed three frozen ingredients.
07:48What are the other ones you have that are frozen?
07:50Pearl onions, and I got some broccoli.
07:52Oh, this is a recipe I would really do,
07:55so I'm watching you.
07:56All right.
07:56Okay, good luck.
08:01What are you guys making?
08:02Like a spinach queso with some fresh chips,
08:07tortilla chips.
08:08For this challenge, my dish is inspired by
08:10my Colombian and Mexican background.
08:12Oh, that sounds delicious.
08:13Sounds yum.
08:15As a daughter of an immigrant,
08:16it would be my absolute American dream
08:19to win America's Test Kitchen.
08:20We got this.
08:22Do it at home all the time.
08:24Cooking was always a family affair in my house.
08:27My mother and my grandmother inspired me
08:29to be in the kitchen,
08:30and I really want to win this for them.
08:32Lately, I've been working as a personal shopper.
08:35I don't have experience on camera,
08:37but I'm determined to make cooking my full-time job.
08:40Hopefully, I'll cook on America's Test Kitchen.
08:43Hi, Karina.
08:44Tell me what you're making.
08:45I am making a spinach queso dip with fresh chips.
08:49Okay, so know that there are a few spinachy dips going on.
08:54Uh-huh.
08:54How are you going to make yours stand out?
08:55Um, mine is going to have a Southwestern twist,
08:57so I have an adobo sauce, cumin, coriander.
09:00Make sure it stands out.
09:03Oh.
09:05Okay.
09:05I'm making bacon-wrapped shrimp with some panko breadcrumbs,
09:09but I'm a bit nervous that it may fall apart.
09:12Luckily, breading was pretty crisp around the edges.
09:15I kind of did it.
09:16Look at you.
09:17They're beautiful.
09:18Just like you.
09:20Are you saying I look crispy and orange?
09:23I didn't say that about your bronzer.
09:25It's a shoe.
09:25It's a shoe fits.
09:27Only the gays.
09:28What are you making, Vassal?
09:34I am attempting a fried rice.
09:37I'm looking around.
09:38I realized Antoinette also made fried rice.
09:41The winner of this task wins an advantage in the elimination challenge,
09:45and now there's more pressure to stand out
09:47because I would love to gain that advantage and win this challenge.
09:50Got all my aromats chopped and ready.
09:53I'm going to use the vegetables from the freezer.
09:55I checked my rice that was defrosting in the microwave.
09:58It was very wet.
09:59I need to dry my rice before it gets in the wok.
10:02So I put it on a sheet tray, I throw it in the oven, and I'm drying it out.
10:06Rice is dry, but stuck to the tray.
10:10Ooh, what's in that pan?
10:11Just some butter?
10:12Butter and lots and lots of garlic.
10:14I'm going to do some butter-baseded shrimp on just like a bed of spinach.
10:19Love it.
10:19You can't be mad at this much butter and shrimp.
10:21You can never go wrong with butter and garlic.
10:25I'm cooking the spinach and thinking, is this going to be enough?
10:28Like, do I need to do something more?
10:30But I don't think there's enough time for me to change,
10:32so we're just going to go with the spinach.
10:34But it's butter and garlic.
10:35I mean, what's not to like?
10:37Garrett, I can't believe you didn't do ground meat.
10:39I know.
10:39I'm really trying to break out.
10:41I will reclaim my title as the ground meat queen later.
10:45Committing to flavors today.
10:47Looking around, I see Karina and Jessica have both made a chip and dip, too.
10:51I really want to win the advantage.
10:55So this dish has to be above and beyond.
10:58Ten minutes left!
11:04Brooke.
11:05Hello.
11:06I am going Mediterranean.
11:08Yes, you are!
11:09So we are doing falafel with frozen peas and spinach.
11:14Some are falling apart.
11:16My falafel, they're falling apart.
11:19And I'm wondering, what on earth did I forget?
11:22What am I not doing?
11:23Is it the frozen veg and the batter?
11:24I've never made them before.
11:26With frozen vegetables, this was a risk.
11:29Am I going to be able to pull it off?
11:31Might have a little problem with it holding together.
11:33Yeah.
11:33How are you going to make that stick?
11:45So this falafel is falling apart.
11:49Time is of the essence.
11:50I scratch my first batch and start over.
11:52This is America's Test Kitchen.
11:54Just the littlest details matter.
11:57And perfection is everything.
11:58So I get an egg, mix it into my falafel dough,
12:01add a little bit of salt, and roll my dough balls,
12:03coat them in panko, and then fry them
12:05in a little bit of olive oil in my pan
12:07until they're nice and crispy.
12:08Oh, yeah.
12:09Time is ticking, so let's do this.
12:12Okay, guys, we have falafel.
12:14Five minutes left on the clock.
12:15How are we feeling, Cook?
12:16Woo!
12:17Oh, my God.
12:18All right.
12:19Anybody have an extra Thai red chili at their station?
12:30Nobody have Chipotle?
12:31Final flourish.
12:32One minute left.
12:33We're down to the wire.
12:39Five, four, three, two, one,
12:44and that's it, baby.
12:45Good job, guys.
12:46Oh, I'm excited.
12:50Oh.
12:53Karina, please bring us your dish.
12:58So today I made for you a spinach queso and tortilla chips.
13:02My three ingredients were frozen corn,
13:04frozen spinach, and pearl onions.
13:06I defrosted them in the pan,
13:09and then I seared them a little bit
13:10to get a little bit of a char.
13:11The spinach I actually microwaved,
13:13squeezed out all of the extra liquid,
13:16and it went right into my sauce.
13:18How are you feeling?
13:19Are you a little nervous?
13:20Was this hard for you?
13:22Uh, no.
13:23So she comments on my presentation skills.
13:26This was literally half of the competition.
13:29I have to get better,
13:31and there's definitely room for improvement.
13:33Bon appétit, chefs.
13:35The chips are perfection.
13:37I love all the salt on top.
13:39It's a perfect chip.
13:39I think the dip's nice.
13:41It got kind of a nice spicy kick at the end.
13:43I kind of taste the adobo.
13:44I taste the different spices in there.
13:46I wonder if it would have a little more of a particular taste
13:48rather than sort of a clean out the fridge sort of appeal.
13:51Okay.
13:51Yeah.
13:52Thank you so much.
13:54Christina.
13:56Hi, Christina.
13:57Today I have a buttered garlic shrimp and peas
14:02over sauteed spinach with shallots.
14:05I think it was really smart to use frozen shrimp
14:07because taking a big piece of meat,
14:10it'd be hard to defrost that in such a short amount of time,
14:12so I think shrimp is great.
14:13And you also didn't overcook them,
14:14which is what 90% of people would do, right?
14:17The shrimp are delicious.
14:19And the spinach,
14:20it's frozen spinach with garlic butter on it.
14:22Like, it's tasty.
14:23But your other dishes that I've tasted so far
14:26were really a little more out of the box.
14:28This feels pretty safe.
14:29Okay.
14:30All right.
14:30Thank you, Christina.
14:32Up next, we got Jessica.
14:34Hi.
14:36Mmm.
14:36I made spinach dip.
14:38I used frozen spinach, pearl onions, and broccoli.
14:41Then the base is cream cheese, mayo, sour cream.
14:44I mean, all the good stuff.
14:46The bread is a little on the fatty side for me
14:48because the dip is so rich, but it's delicious.
14:52This dish makes me want to rip my faja off.
14:54And just, like, throw on them sweats
14:57and their bedroom slippers.
14:59Good job.
15:00Thanks, Jessica.
15:01You guys ready for Brooke?
15:03Hello.
15:04Hey, Brooke.
15:04Hi, Nick.
15:05Hi, Julia.
15:06All right.
15:06Tell us what you got here, Brooke.
15:08So here I have a spinach, pea, and garbanzo bean falafel
15:12with a lemon, harissa, and roasted carrot aioli.
15:15The average person can really do this in 30 minutes.
15:18I had to do it twice, actually,
15:19because I needed to add a little bit more binder in there,
15:23so twice in 30 minutes.
15:24Wow.
15:25So definitely you had some wiggle room in there.
15:28The texture of the kind of crumbly bits
15:30that you've seared on each side there, that's awesome.
15:33I love the flavor of these falafel.
15:35Yeah.
15:35I could eat a million of these in one sitting.
15:39Thank you so much.
15:41Julia and Nick's feedback is really helpful.
15:44They love my flavors.
15:45Overall, they're really pleased, and so am I.
15:47All right.
15:48What you got for us?
15:49So I have a veggie fried rice with yum yum sauce.
15:52Ooh.
15:52So I first started off by defrosting my frozen ingredients,
15:55so I put my green beans, my carrots, and my rice in the pan.
15:58Let that cook.
15:59Let it get that good kind of crunchy fried rice,
16:01and then a little bit of chili sauce.
16:04Ooh, spicy.
16:05Yes.
16:06I like it.
16:06It's got a kick.
16:08Actually, with the yum yum sauce in there, it's really nice.
16:10The only main thing I would change is cut up those green beans,
16:13make it fork-friendly.
16:14Some of the carrots, too, are kind of large as well, even.
16:16Just having those nice, evenly dispersed bites.
16:20Otherwise, I love it.
16:21Great job.
16:21Thanks, Antoinette.
16:24Now we have Garrett.
16:26Hello.
16:27Hey, Garrett.
16:28Hi.
16:28How's it going?
16:28Good.
16:29Good to see you.
16:29I'm continuing the dip train.
16:31I have a tangy shrimp and spinach dip with fried wonton chips.
16:35My frozen ingredients were shrimp, the wonton chips, and the spinach.
16:38Oh.
16:39That's creative.
16:40Yeah.
16:41I try.
16:41It's a good twist on the spinach dip, because we've seen a few of those.
16:44Yeah.
16:45But none of them had shrimp in it.
16:47Spinach dip is something my mom would, like, make for game days at home,
16:49as is obvious to everyone.
16:51I was not watching the game.
16:52So I was usually eating the snacks.
16:55So it's something I ate a lot growing up.
16:57Taste-wise, I got a lot of lemon.
16:59I feel like there's something missing.
17:01Yeah.
17:01I almost feel like it tastes like a sauce.
17:03Would it be a little cream cheese?
17:04I think would be the one.
17:05Yeah.
17:05Totally got it.
17:06Yeah.
17:06Thank you so much.
17:09Rashmi, we are ready for you.
17:11Hi, Rashmi.
17:13This looks beautiful.
17:15Thank you, Chef.
17:16I used frozen peaches, whole onions, and bacon to make a chilled gazpacho.
17:22You know, when you said peach gazpacho, in my head, I thought it was going to really tend
17:27towards the sweet side.
17:28This is distinctly savory.
17:30It tastes like gazpacho with a little fruitiness on the back end.
17:34It is lovely.
17:35It's not what I expected at all when you said that.
17:37Thank you, Chef.
17:38Temperature is something so important in food.
17:40And if you kind of sit that over some ice, just like you would some raw shucked oysters,
17:44it's a game changer.
17:45That's a great tip.
17:47Robbie, we're ready for you.
17:49Hi, everyone.
17:50Hey, Robbie.
17:51Ooh.
17:52So I did a fried bacon-wrapped shrimp with a garlic mayo and a mushy pea.
17:56So my frozen items were frozen shrimp, frozen bacon, and frozen peas.
18:01Awesome.
18:02I think the breading's a little thick.
18:03I mean, I just, I took a piece off here that's, this is all breading.
18:07There's no bacon and there's nothing.
18:08And so I think if you could have worked on that balance a bit more, it would have helped
18:12a lot.
18:13Yeah.
18:13But the flavors are great.
18:14Yeah.
18:14Thank you so much.
18:15Thank you, Robbie.
18:16Thanks.
18:17Up next is basil.
18:18Ooh.
18:19What do we have here?
18:19I did a veggie fried rice.
18:21I used frozen rice, frozen peas, frozen carrots, and frozen green beans.
18:24Visually fantastic.
18:25Yeah.
18:26The knife work on the top here on the green onions also, you can tell, is expertly done.
18:30Thank you, Chef.
18:31I like the idea of taking a simple recipe and doing a really good job with it.
18:34I think it's just a very thoughtful, well-executed fried rice.
18:37And we did have another fried rice earlier with vegetables.
18:40I know.
18:40We're going head to head.
18:41Yeah.
18:42But your appetizer's more of a clean out the fridge sort of thing.
18:45I was wanting something a little more unexpected.
18:47I wish you had dialed up the creativity just a hair.
18:51Mark, we are so ready for you.
18:53Let's do this.
18:55Hello.
18:55Hello.
18:56Nick, nice to meet you.
18:56How are you?
18:57So today I made a brown butter waffle with summer fruit compote and a maple, bourbon, and
19:04black pepper drizzle.
19:06Ooh.
19:07Maple bourbon, black pepper drizzle.
19:09It's an awful.
19:10Maple bourbon, black pepper drizzle.
19:11So straight up, are these Eggos?
19:14They are.
19:15So my frozen ingredients were a classic frozen waffle.
19:19Love.
19:20And I used raspberries and peaches.
19:23Nice.
19:24Yeah.
19:24I love that you used frozen waffles.
19:27Yeah.
19:27The flavors are fantastic.
19:28Yeah.
19:29Unexpected, I think, is my best word to say.
19:31Good.
19:31When I bit into it, I thought it was going to be that kind of overly sweet.
19:35But instead, it's sort of a more complex, tastes very fresh, very natural, even though they're
19:40frozen ingredients, which I think is fantastic.
19:42Yeah.
19:42All right.
19:42I'm really inventive.
19:44I really am a fan.
19:45Good.
19:46Nice job.
19:46Thank you, Nick.
19:47Thank you, Mark.
19:47Thanks, Jeannie.
19:48I do feel pretty good.
19:50I was the only person who served a sweet dish, and I know it looked beautiful.
19:56It's all about flavor and presentation.
20:00For this task challenge, you were asked to take frozen ingredients and turn them into show-stopping
20:05appetizers.
20:06Julia, Nick, how do you think they measured up?
20:08I thought they all did really well.
20:11And, you know, this is exactly the type of challenge we do at ATK every day.
20:14You take everyday ingredients that you'd find in people's freezers, and you make something
20:18delicious out of it.
20:19And this was not an easy decision for us to make.
20:22Nick, I'd say we have a winner, wouldn't you?
20:24Definitely.
20:25We should tell them.
20:26The winner of today's task challenge is...
20:28The winner of today's task challenge is...
20:43Brooke.
20:50That dish there was the best flavor, the best thing that we ate today.
20:54Thank you so much.
20:56Yay!
20:58I won.
20:59I won.
21:00And I am so happy that I am one step closer to my dream job, potentially, at ATK.
21:07This is really exciting.
21:08All right, now that we've seen that you all can make frozen ingredients into chef-worthy
21:13dishes, it's time to heat things up a bit.
21:17For today's test challenge, you will be given a notoriously fussy dish that usually takes
21:24a lot of time and a hell of a lot of effort.
21:29Your challenge is to re-envision these dishes and create versions that even the busiest cook
21:35can make.
21:36You'll have the freedom to change the recipe however you see fit, but you must remain
21:41true to the iconic version in some way.
21:44So, for this challenge, you'll only have 45 minutes to create your masterpiece.
21:51So, a classically fussy dish is usually made up of really complicated techniques and components,
21:57maybe a lot of ingredients, and 45 minutes doesn't seem like enough time for figuring this
22:04out on the fly.
22:05And remember, the winner of today's test challenge will join Julia on her show, Julia at Home,
22:12as a very special guest star.
22:14It's your moment, honey.
22:17Julia is like a legend, icon, and star, and so I really, really, really do want this.
22:24Nick, Julia, what are you guys looking for in this challenge?
22:26We want to see dishes that will give home cooks an achievable version of these otherwise
22:32long-cooked fussy dishes.
22:33We really want you to sell us on your dish and be very clear with your recipe, because
22:37that, after all, is what loyal viewers are looking for.
22:40All right, now we just need those fussy dishes.
22:43Bring on the spread.
22:45Hey, thank you.
22:45Hi.
22:47Hi.
22:47Oh, man.
22:49Wow.
22:49So, you can choose between seafood paella, prime rib, beef wellington, Thanksgiving turkey,
23:01braised lamb shank, Peking duck, lasagna, chicken pot pie, stuffed rack of lamb, or chicken cordon
23:09blue.
23:10Brooke, since you're the winner of the task challenge, you will be the first to select
23:15any of these iconically fussy dishes in front of you.
23:19Which dish would you like to work with today?
23:21I see fresh herbs, some pomegranate, so I'm going to go with the lamb shanks.
23:27Brooke, now that you've selected your dish, you get to pick the next cook who will then
23:32select their dish, and they will select the next person to select their dish, and so on
23:37after.
23:37I'm going to pick Rashmi.
23:39Her gazpacho is amazing.
23:41Rashmi, please tell us which dish you'd like to recreate.
23:44The seafood paella.
23:46I can do this.
23:48Who is going to be the next to select their dish?
23:50I am going to choose Karina.
23:52I think I'm going to go with the beef wellington.
23:54Ooh.
23:55I'm going to pick Mark.
23:57Chicken pot pie.
23:59Hello, darling.
24:02Garrett.
24:03Chicken pot on blue.
24:04Wow.
24:05All right, Garrett, who is selecting their dish next?
24:09Robbie.
24:10I'm going to take the turkey.
24:12Antoinette.
24:13I'm taking the lasagna.
24:15All right, hit it, girl.
24:16Jessica.
24:18I will take the stuffed lamb back.
24:21Christina.
24:22I'm going to go with Peking duck.
24:25Basel, you may have guessed it.
24:27You've got the prime rib.
24:28At least it's meat this time.
24:29All right, cooks, now that you've got a dish for preparation, the timer is set, and the fun starts now.
24:43Who took my chicken breast?
24:45Oh, excuse me.
24:46Hoo, hoo, hoo.
24:49Hey, Garrett.
24:50Yeah?
24:51Was it you who took my chicken breast?
24:54Do you want one?
24:55No, I'm just kidding.
24:56I'm sorry.
24:57I just wanted you to push yourself.
24:59Watch that staircase.
25:01I'm going to throw pie weights on the stairs.
25:06Hi, friend.
25:07Hi, babe.
25:07How's it going?
25:08How are you?
25:09I chose a Thanksgiving turkey with stuffing.
25:11Instead of doing a whole turkey, I'm doing turkey meatballs.
25:15Okay.
25:15Kind of like an Italian wedding soup style.
25:17You already solved the one thing we hate about turkey, which is it's a try.
25:20Yeah, exactly.
25:21We're already jumping right past that.
25:23It's all wet.
25:23We love some wet turkey.
25:26What are you making today, Garrett?
25:28A deconstructed chicken cordon bleu.
25:32Ooh.
25:32So instead of like rolling it and stuffing it, I'm going to do a nice sauce on the bottom,
25:37try and pound it out, get it really nice and brown in a pan.
25:42I'm making what I wish chicken cordon bleu was.
25:44Oh, nice.
25:45That sounds delish.
25:46That's a fun one.
25:52I was looking at that.
25:54Lasagna.
25:54That's a fun American favorite.
25:56I don't know if I ever had a lamb shank growing up.
25:59Me neither.
25:59I must say.
26:00So for my re-envisioned fussy dish, I'm making a no-bake lasagna.
26:04What are you working on?
26:06Getting my ground beef done.
26:09The lasagna we would have grown up was Stouffer's in a bag salad.
26:13My mom would make that.
26:14So I make lasagna all the time.
26:16Sometimes for Christmas, I'll either do like a seafood feast or I'll do lasagna.
26:20So I know I got this.
26:22I'm good.
26:22So I'm just layering it with my ricotta cheese mixture, then adding my beef, and then I'm
26:27going to roll them.
26:27So hopefully they come out.
26:33How are you taking on your Peking duck?
26:35No, I'm just going to embrace it.
26:37Given the feedback I got in my test challenge, I knew I didn't want to be safe, and I really
26:41want to develop flavors.
26:42And luckily, Peking duck is Asian flavors, and I'm really comfortable in this arena.
26:47I've had tons of Peking duck.
26:48I mean, we had it as family all the time.
26:50But I need to simplify this dish.
26:53So I'm going to take this Peking duck and turn it into a taco.
26:56It's going to be risky, but I hope it's something that will attest the judges.
27:00I'm going to try to get that skin super crispy and then chop it up and throw it into a taco.
27:08Oh, I'm doing a taco, too.
27:12We both are making some kind of tacos, so I really need to bring my A-game to stand out.
27:17What kind of taco are you going to do, Brooke?
27:20I'm going a little Mediterranean-esque.
27:22I'm doing a slaw on the bottom.
27:24Taco for everyone.
27:25You get a taco, and you get a taco.
27:32Hi, Fossil.
27:34Hi.
27:35So I know I don't have time to roast a rib roast whole.
27:38Yeah.
27:38Going to get a hard sear on it and just throw it in the oven.
27:40I am making a steak in the fashion of prime rib.
27:43There's usually a beef dripping sauce served like a jus.
27:46So my goal is to make the steak and make the jus to serve with the steak.
27:51And then I just got some beef stock and some demi-glace.
27:54I'm just going to reduce it down to a glaze.
27:56My performance so far, I've been showing really solid professional technique that I learned on my own in my own kitchen.
28:02I did not go to culinary school.
28:04I'm a little disappointed that I haven't gotten to the top because I want to win this for my family, for my wife, my kids, everyone in my family who's here to support me and love me.
28:12So I want to work hard to better set myself up for the chance of winning.
28:15I'm excited to see you make a meat dish.
28:17We've been waiting for this.
28:18I know, right?
28:18This is your redemption from the tempeh.
28:20Don't even remind me.
28:2430 minutes left, everybody.
28:27Flying garbless.
28:28What are you guys making?
28:29What are you guys doing?
28:30I'm still running through things in my head.
28:32I've always wanted to make a beef wellington.
28:35I've never actually tackled it before.
28:37I love this dish.
28:39So for my reinvented dish, I'm making steak wellington.
28:43But I'm definitely going to make smaller pieces of steak.
28:45Smaller is the way to go.
28:47I'm going to cut the big roast of tenderloin into smaller pieces to make sure I had enough time to cook through.
28:54The next component is going to be the rosettes, which is prosciutto on top of the puff rolled into pretty little roses.
29:00I know I've got to get that going into the oven.
29:03I can't screw that up.
29:04These puffs are going to be time critical.
29:06Oh, there's enough time.
29:08Okay.
29:14Hi, Jessica.
29:15Hi.
29:15How are you doing?
29:16I'm doing good.
29:17What exactly are you going to do to recreate your dish?
29:19Trying not to burn my bread in the oven?
29:21Yep.
29:23So I am going to do like a kind of like a shepherd's pie type of deal, but put like ground lamb in it and then put the stuffing on top.
29:31Lamb rack at all?
29:32No.
29:32No.
29:33I'm just going to use lamb.
29:34Without the bone.
29:35Without the bone, yeah.
29:36All right.
29:36We only got 45 minutes.
29:37We ain't got no time for bones.
29:39Absolutely.
29:39Are you going to make it as pretty as that dish?
29:41I'm going to try to make it as pretty as I can.
29:44All right.
29:44Well, good luck with that.
29:46I have never made anything like this before, so I'm not really sure what direction this is going.
29:56I'm starting to like regret all of my life decisions.
29:59And I'm like, this is the one that's going to take me down.
30:0215 minutes left.
30:0315 minutes left, cooks.
30:05Chop, chop, chop.
30:06Got it.
30:06My fussy dish was remaking the iconic chicken pot pie.
30:10And I'm really excited because I'm going to kind of give it a little French twist by making a flavorful chicken pot pie soup with lots of leeks, some beautiful fennel.
30:22And I have a really good idea to use puff pastry croutons as that delicious pastry top.
30:28Got you.
30:29I am.
30:30I'm glistening.
30:31It's gorgeous.
30:32You look like you've gotten a beautiful spritzy glow.
30:34Yes.
30:35Although I'm a vegetarian, I'm actually going to taste meat for the first time in 18 years.
30:40I want to win this competition.
30:42And I really want to show that I can be versatile with proteins.
30:48All right.
30:49Trying a bite with chicken.
30:50Do you want me to try it?
30:52No.
30:52I'm going to just get over my hump.
30:56Mm.
30:56That's really good.
30:57It's a little salt.
30:58I have to really infuse those flavors.
31:01I want this chicken pot pie to say, bork, bork.
31:05Rashmi, you look like you've got a method going on here.
31:07Yes, I do have a method.
31:09But I got a seafood paella, right?
31:10Yeah.
31:11So you know what I'm going to do?
31:11Because I'm short on time, instead of using medium grained rice, I'm going to use basmati rice.
31:15Oh, so it's quicker.
31:16So it's quicker.
31:17It's 10 minutes.
31:17Yes.
31:17And boom, boom, rice is going to be plump and fragrant and sweet.
31:20Saffron and spices.
31:21This should be fun.
31:21What's under here?
31:22Mustard.
31:23Don't open it, baby.
31:23No?
31:24Okay.
31:24It's cooking.
31:24It's steaming.
31:25Don't open it.
31:26It's rice, baby.
31:27Oh, I got it.
31:27Okay.
31:27They're all, they're, they're, they're in process right now.
31:30I guess I got it.
31:30Okay.
31:31I can't wait, Rashmi.
31:38Five minutes left, everybody.
31:40It's down to the wire.
31:42Awesome.
31:42How are we feeling, everybody?
31:43Woo.
31:44All right.
31:46Man, I really need that oven to do the work right now.
31:48Right?
31:49Oh, my rosettes still look a little raw in the center.
31:52I shouldn't have wrapped them so tightly.
31:54I'm excited to try these.
31:56I sear off my chicken breast.
31:59I get a nice crust in the cast iron.
32:01Oh, whoo.
32:02But then my cast iron skillet gets really hot.
32:05And there is a little bit of fire in my pan, which is a terrifying experience.
32:12This is not good, honey.
32:14Oh, my God.
32:17Are you the drama?
32:18I am the drama, as it turns out.
32:26So, you know, I just let her do her thing.
32:43I stay calm.
32:44The flame goes out, and we keep cooking.
32:47I'm going to stop doing that.
32:48Right now, I've got to worry about this sauce.
32:50It's a little salty, even though I put no salt in it whatsoever.
32:53So, let's see what happens.
32:56One minute left, everybody.
33:01The heat is on.
33:03Oh, great.
33:04Okay.
33:05Oh, come on.
33:06Hot pan, hot pan.
33:12Here we go.
33:13Five, four, three, two, one, and done.
33:19Good job, everybody.
33:22I feel super nervous going into judging.
33:25I'm looking around, and I can tell that some people, like, really nailed it.
33:30And I'm just like, ooh, that ain't me.
33:34I'm not sure if this is going to keep me in the competition, but hopefully I'm safe.
33:40All right, everybody.
33:41Please join us over here.
33:42Not going to lie.
33:43This challenge was a nail biter.
33:45Are you guys excited?
33:46Yes.
33:47I'm ready to go.
33:47Let's do this.
33:49Robby, please bring us your dish.
33:51I feel really good going into judging.
33:53I really want to win this challenge because the prize of being on Julia at home would be
33:57a dream come true.
33:59Tell us the dish you chose and the dish you made.
34:02So I chose a Thanksgiving turkey with Thanksgiving stuffing, and I made for you a Thanksgiving-inspired
34:08Italian wedding soup with toast.
34:11The toast is in lieu of the stuffing.
34:13Correct.
34:13There is sage, black pepper, butter, garlic, and a lot of parsley.
34:18That, for me, is, like, quintessential Thanksgiving.
34:20To me, the dish feels disconnected.
34:23I'm having trouble kind of putting it all together, but all the flavors are really good.
34:26The broth with the celery and the sage, I think it's really clever.
34:31And I wish the bowl was a little more full so you could see it's a soup.
34:34Sure.
34:35Thank you, Robby.
34:36Thank you so much.
34:37Mark?
34:38Mmm.
34:39So you had the chicken pot pie, if I remember correctly.
34:41I had the chicken pot pie.
34:43So I made a chicken pot pie soup with salt and pepper, some lemon zest for zing, lots of
34:51fresh herbs because I love fresh herbs, and puff pastry crouton.
34:55Oh, I like what you did there.
34:58So you made the filling a little more soupy, a little less stewy.
35:01This is brilliant.
35:02It's a really, really good bite.
35:04My only, only critique is the peas are raw tasting of some sort.
35:09But I think it's fantastic, and I would eat the whole thing.
35:12And I think these are brilliant.
35:14Like, this makes it for me.
35:16If puff pastries were a person, this would be you.
35:19What are you saying about me?
35:20I love them.
35:22Thank you so much, Mark.
35:23Thank you, Chief.
35:24Nice job.
35:24Jessica, please bring us your dish.
35:28All right.
35:29I chose ground lamb roast with the stuffing in it.
35:34And so what I made for you today is a lamb and stuffing bake with crispy fried sage.
35:40Mmm.
35:41I used ground lamb and then put the aromatics in with the meat as well as the stuffing,
35:46put that on top, and then baked it.
35:48To me, it almost actually reminds me a bit of a shepherd's pie.
35:51It does kind of look like a shepherd's pie.
35:52And I love a good shepherd's pie.
35:54There's a lot of fat sitting in the bottom of that.
35:57And the one thing, if you've never worked with ground lamb, it is very rich.
36:00It is very fatty.
36:01Maybe pour some of that off.
36:03It's tasty.
36:04It's homey.
36:04It's a little bland.
36:05It's pretty greasy because the sauce really at the moment is just that rendered fat.
36:09So it's a little much.
36:11Maybe this wasn't the best approach, but I'm hoping I'm going to get some bonus points for
36:16creativity.
36:17But my mind is just like, oh, I'm going home.
36:21Rashmi, so you really went close to your original dish.
36:27Yeah.
36:27It looks like paella.
36:29My family, especially in Florida, we get fresh mussels and kiva shrimp.
36:34So they love this.
36:35This is one of their favorite dishes.
36:36We were trying to look for sort of a spin on a complicated dish.
36:40You maybe didn't sort of steer enough off of paella, right?
36:42I would have loved more creativity.
36:44The rice is cooked perfectly.
36:45And last tiny little thing, the beard is still in the mussel.
36:49So you want to kind of pull that off.
36:50Beard?
36:51Let me see.
36:51Little beard, right?
36:52It's called a mussel beard.
36:53Yeah.
36:54That would be mine for next time.
36:55You made a delicious paella in 45 minutes.
36:57Thank you, sir.
36:57Thank you, man.
36:59Fossil.
37:00Now, if I remember correctly, you had the prime rib.
37:02Yeah, to my vast array of choices.
37:05I didn't want to do much to it.
37:06I wanted to focus on the meat.
37:07Prime rib is roasted for a very, very long time.
37:10Didn't have the time to do that here, so I seared it very quickly and sandwiched it
37:14between two cast iron pans, so I got that crust, and then I put it in the oven to finish.
37:18And it looks cooked perfectly.
37:20It does.
37:20Thank you, chef.
37:21The sauce.
37:21Are you finding the sauce a little salty?
37:24Honestly, it's salty, but I think it's really good.
37:26I love that you didn't overthink it.
37:28Prime rib is a big cut of meat that's roasted.
37:30You took a beautiful steak, and you roasted it.
37:32Thank you so much.
37:33Thanks, chef.
37:34Karina.
37:35Mmm.
37:36What do we have here?
37:37You have steak wellington.
37:39I started by making a prosciutto and papetri rosette.
37:43And then I started with a duxelle that didn't like it, and so I changed pathways, and I
37:50just made, like, a little sauté with a wine reduction.
37:55Karina, this is so creative.
37:58But I noticed that you do have a natural shake about you.
38:01Think about voice and flow.
38:03It looks like Karina is a little nervous.
38:05Half of the competition, it's about how you present yourself, but she's really struggling
38:10with presentation skills, so I'm worried for her.
38:15Whoa, I just got a big hit of salt.
38:17Okay.
38:18Yeah.
38:18We used to call it the salt monkey in the kitchen.
38:20When you weren't looking, they would sprinkle salt on your food.
38:22But are you getting a big hit of salt?
38:24Ironically, just got, like, a big bite of pepper.
38:28I love these rosettes.
38:30Rosettes are really hard to do with store-bought puff pastry.
38:33A little doughy in the middle.
38:34They look underdone in the middle.
38:36It looks pretty, but this was a disappointment.
38:41Stupid freaking rosettes.
38:43I'm realizing that was, like, probably not a good move here.
38:47It sucks.
38:49Garrett, come on down.
38:51Woo.
38:52This looks nothing like chicken cordon bleu.
38:54I would be psyched to eat this dinner, and I was like, will anyone else want to eat this?
38:59I have made for you unrolled chicken cordon bleu.
39:02Ah, free form.
39:03Yeah, chicken cordon bleu, for me, it's never crispy enough on the outside.
39:07It's never saucy enough.
39:08So I fried some prosciutto for you.
39:10I made a crispy top out of saltine crackers.
39:13I was wondering if those are crackers.
39:15This actually might be some of the most unique plating I've ever seen.
39:18The sauce is to the rim of the plate, which is...
39:20No, I've never seen it.
39:21You perfectly leveled that off.
39:23I have no idea how you did that.
39:25Let's dive in here.
39:26I do like having lots of sauce.
39:29The flavors are really good.
39:30I don't love the crackers on this.
39:32I wanted to, but it does just taste like crumbled up saltines over the top.
39:35Oh, totally.
39:36But it's really creative.
39:37Yeah, it is really creative, which was part of the challenge to really update it, and you tackled that end of it really well.
39:44Way too much sauce, though.
39:45Is that blue cheese sauce?
39:47At that point, it's too overpowering.
39:49Thank you, guys.
39:51Thanks.
39:51I have no idea how it went.
39:53Nick seemed to be confused that there was so much sauce and was like, no one in America would eat this much sauce.
39:58What are you talking about?
39:59Everyone in America would eat this one.
40:00Have you been to America?
40:01We love sauce.
40:03Brooke, bring us your dish.
40:04It was a really big risk to go from lamb shanks to a taco.
40:09While I have the advantage, the pressure is on, but I think my risk is going to pay off.
40:14This is a lamb shank reimagined as a taco.
40:17I was surprised you chose this first.
40:19They take the longest to cook.
40:21I took it off the bone to just cook faster.
40:24So you have a Mediterranean-style slaw with a spiced yogurt on top to give it some creaminess.
40:29Visually, and this is a nice way to present these tacos.
40:32I mean, the blue makes this whole thing pop, right?
40:35The flavors are spot on.
40:37It reminds me of a tagine.
40:39It reminds me of braised lamb with those warm spices.
40:42And I love what you did the flour tortilla.
40:44Thank you, Brooke.
40:45Nice job.
40:46Antoinette.
40:48You had the lasagna.
40:50Yes.
40:50Which is what I would have chosen.
40:53Today, I have a no-bake meat lasagna roll.
40:55I wanted to make something to where you still got lasagna, but you don't have to worry about
40:59putting it in the oven and doing all that.
41:00I mean, very clever that you didn't have to bake it.
41:03And was it hot when you all assembled it and rolled it?
41:05It was a little warm.
41:06My noodles had already cooled down.
41:08Not too hot to where I couldn't roll it.
41:09Yeah.
41:10I love how you rolled it up because it kind of gives you the sense of that layering without
41:13it being hard.
41:14I do think that's an important part of lasagna, is kind of letting all those layers get intertwined
41:18and then let the top get nice and brown.
41:20Yeah, I think this is brilliant.
41:22Thank you, Antoinette.
41:22Nice job.
41:24Christina?
41:24My dish was Peking duck.
41:26Ah-ha.
41:27So I have for you a scallion pancake Peking duck taco.
41:31Mmm.
41:32I feel like when you go to a restaurant, you usually have a scallion pancake as an appetizer,
41:36so I decided to put it inside flour tortillas to try to make sort of like a unctuous like
41:42duck fat skin with a tortilla.
41:44So this is sort of how you would traditionally eat Peking duck, right?
41:48Just the look of it all.
41:50But in a weeknight home-cooked version.
41:51And it tastes really good.
41:52You were really creative.
41:54Nicely done.
41:57Thank you all.
41:58So, Julia, Nick, we've got a lot to discuss today.
42:01Would you guys give us a moment?
42:02So, today's test challenge was really about simplifying the most notoriously complicated
42:11dishes.
42:12What were your guys' overall thoughts?
42:14You know what stood out to me was Brooke.
42:16I got the spices.
42:17I felt like I was in the Mediterranean.
42:18She nailed it with the mint and the pomegranate seeds.
42:21Totally agree.
42:22Who else stood out to you guys?
42:24Mark.
42:24I mean, the little puff pastries.
42:27They were so pretty.
42:28It was like, duh.
42:29Why haven't we done that before at America's Test Kitchen?
42:31Because that is the perfect thing any home-cook can do.
42:35And it was just like, that is perfect for our brand.
42:38Okay, now what were some dishes on the bottom for you?
42:40Yeah, I'd say Jessica's.
42:43The ground meat in the bottom was really quite fatty.
42:46And if you lost that fat, it would have been dry and had no flavor.
42:49Playing a little bit more into the whole idea of shepherd's pie, would have put it on the
42:53top of my list.
42:54Agreed.
42:54But I just think there were a few little things that just weren't quite there.
42:57Agreed.
42:57I was really bummed out because I think she was intimidated by those lamb chops.
43:02That's true.
43:03It takes eight minutes to sear a lamb chop.
43:05So I think maybe it was an ingredient she wasn't familiar with.
43:08Who else missed the mark?
43:09Karina.
43:10I had nothing but salt.
43:11Your mouth was on fire with pepper.
43:13I needed water immediately.
43:15My mouth was on fire.
43:16And it's hard to do that to somebody unless you give them a lot of pepper.
43:19And then to top it all off, her presentation, she's really nervous.
43:23We're at the stage where that's going to matter.
43:25Okay.
43:25Did you guys come to a clear decision?
43:28I think we did.
43:29Let's get started.
43:30All right.
43:34Today, we asked you to really focus on what America's Test Kitchen is all about.
43:39Providing fans with delicious meals that can be created at home.
43:43So we were looking for how well you simplified really complicated, fussy dishes.
43:48But we were also looking for flavor and presentation.
43:51The winner of today's test challenge is...
43:57Mark and his pup pastry croutons.
44:02Wow.
44:03Congrats.
44:05You really surprised me.
44:06Mark, I would love for you to join me on an episode of Julia at Home.
44:12Yay!
44:13This is incredible.
44:17Not only did I impress Julia with my cooking, I now get to cook alongside of her in her namesake show.
44:24This is absolutely amazing.
44:26I can't wait.
44:28I cannot wait.
44:29This is an incredible prize for him to get.
44:32I definitely feel like I have to win the next elimination challenge.
44:36And hopefully, the next one is mine.
44:38However, not all of you made dishes that were worth celebrating.
44:42So, Jessica, I was a little disappointed in your dish because you chose such a beautiful rack of lamb and that what we got was a little casserole with some ground lamb that was really on the fatty side.
44:54I'm freaking out.
44:55I'm like, this is it for me.
44:57I'm going home.
44:57This idea was just doomed from the start.
45:01And Karina, you also started with a beautiful dish to be inspired by.
45:04In my opinion, the hardest of the whole group.
45:06But what we ended up with was a mouth of pepper and a mouth of salt.
45:10And that's just not what we were looking for.
45:12My heart sinks to my stomach because I can't believe I might be going home or something, something so simple.
45:18Unfortunately, this part is going to get harder and harder.
45:22For one of you, your time at America's Test Kitchen has come to an end.
45:27For this test challenge, the least successful dish is...
45:34Karina.
45:35Okay.
45:36Karina, I'm so sorry.
45:39I'm just kicking myself because I make pastry all the time.
45:43I make steak all the time.
45:45These are things that I do in my kitchen on a regular basis.
45:48I know I have to get better with presentation.
45:51But I did not see this coming.
45:53I can't believe I'm going home today.
45:56Karina, I've loved watching you cook and getting to know you and your flavor profiles.
46:00I think you have a good, long career ahead of you.
46:03Just need to work on some of the basics.
46:06It's nice to meet you.
46:08Bye, Karina.
46:09What I really learned from the Test Kitchen, especially from Julia and Karen and Jeannie,
46:14I need to be confident in who I am.
46:16All of these women gave me so much confidence.
46:20Like, I'm going to persevere.
46:21I'm going to continue to follow my dream.
46:23I'm going to continue to feel that confidence within myself and show up some other time
46:28because this is not the last that you've seen of me.
46:31For the rest of you, you are all one step closer to becoming a part of the America's Test Kitchen family.
46:41Congratulations!
46:41I made it out by the skin of my teeth, and so I'm like, yeah, I just got to bring it.
46:53Scan the QR code for recipes, cooking tips, and products featured in this episode and more.
47:02Next time on America's Test Kitchen, the next generation, two appetizers should represent the part of the country you call home.
47:16I got every spice known to man.
47:17I forgot my grapefruit!
47:19Does anybody have the white pepper?
47:20We don't have an hour, y'all.
47:22Oh, my God.
47:24A little too toasty?
47:26Yeah.
47:26Exactly.
47:26I would have given you the whole hour back to just make me something different.
47:30Oh.
47:31The crostini, I felt it needed more seasoning.
47:33I would have liked to see more technique.
47:36The least successful dish is...
47:46The most successful dish is...
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