- 2 days ago
Culinary Class Wars S02E06
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Short filmTranscript
00:00:01The time has come for the next battle of the Culinary Class Wars to be unveiled.
00:00:08The third round of Culinary Class Wars is...
00:00:13Black Spoon versus White. The battle will be...
00:00:17All or Nothing.
00:00:19What? Really?
00:00:20What? Seriously?
00:00:21All or Nothing?
00:00:22What's that?
00:00:23They said it's All or Nothing?
00:00:24This round will be...
00:00:26A winner-takes-all match.
00:00:28Every member of the winning class will survive.
00:00:32And every member...
00:00:36Of the losing class will be eliminated.
00:00:39The losing class will be eliminated.
00:00:42Will be eliminated.
00:00:44Wait, everyone?
00:00:53So...
00:00:54Either we all lose or we all win.
00:00:56Right?
00:00:57That's crazy, yeah?
00:00:58A team will either advance or be eliminated.
00:01:00No way.
00:01:01Would they really do that?
00:01:03I mean...
00:01:04Whoa.
00:01:05That's so intense.
00:01:06We can't lose.
00:01:07A ton of people will be gone just like that?
00:01:12I mean, that's harsh.
00:01:14When I heard that, I was like...
00:01:16Everyone at once.
00:01:17All of us, yeah.
00:01:18Yeah.
00:01:19Whoa.
00:01:20It's more like...
00:01:21Annihilation, right?
00:01:23The whole group will be done.
00:01:25Yeah.
00:01:26If we lose, we're all going home.
00:01:29I love the idea.
00:01:30As long as we survive, then it'll just be a war of the...
00:01:34Black Spoons.
00:01:35Black Spoons vs. White.
00:01:38All or nothing.
00:01:40In this next round, there will be a total of three cooking matches.
00:01:45Three matches?
00:01:46Seriously?
00:01:47Wow, three matches.
00:01:48Each cooking match is worth 100 points.
00:01:55The scores of each match will be added together and the team with the highest total score wins the round.
00:02:01So we have to cook three times?
00:02:03This is how the match participants will be grouped.
00:02:06Seven members from each team will participate in the first match.
00:02:11What?
00:02:12Seven people?
00:02:13Ah, not everyone cooks in the first match.
00:02:16We pick seven of us to go first.
00:02:19Five members from each team will participate in the second match.
00:02:23We need to choose groups carefully.
00:02:25For sure.
00:02:26Be strategic.
00:02:27The three strongest chefs from each team will participate in the third match.
00:02:32Battle of the All-Stars.
00:02:34Every chef remaining in each class must participate at least once throughout the course of the three matches.
00:02:41Chefs may participate in more than one match.
00:02:45Interesting.
00:02:46Different from last season.
00:02:48I can't tell if having more chefs gives us an advantage or not.
00:02:52If we had a stamina meter, the combined stamina of 12 is greater than the stamina of 9.
00:02:57But on the other hand, the other team might be more productive because if more people are cooking in more than one match, the faster they'll get the hang of it.
00:03:06Having more people is going to make it harder.
00:03:07Is this fun?
00:03:08Yeah, I think you're right.
00:03:09In the end, it's all about skill.
00:03:11So whether it's 12 versus 9 or 100 versus 9, it doesn't make a difference.
00:03:15Now, we will announce the mission for both teams.
00:03:20Class war team battle.
00:03:24All or nothing.
00:03:28Your mission.
00:03:29Oh.
00:03:30Oh.
00:03:31Oh.
00:03:32What is that?
00:03:33What?
00:03:34Hold on.
00:03:35What's that?
00:03:36Oh.
00:03:37Oh.
00:03:38Oh.
00:03:39Oh.
00:03:40Oh.
00:03:41Oh.
00:03:42Oh.
00:03:43Oh.
00:03:44Oh.
00:03:45Oh.
00:03:46What's that?
00:03:47What?
00:03:48What on earth?
00:03:49Whoa.
00:03:50It's a ferris wheel.
00:03:51Whoa.
00:03:52Man, this is crazy.
00:03:54Look at that.
00:03:55They're spinning.
00:03:56Class war team battle.
00:04:01Your mission.
00:04:04The wheels of fate.
00:04:07Oh.
00:04:08We have to choose our fate by spinning them.
00:04:11Oh.
00:04:12This is too much.
00:04:13This is wild.
00:04:14Oh my gosh.
00:04:16Oh, the ingredients are over there.
00:04:18Where are they?
00:04:19Oh.
00:04:20Inside.
00:04:21I think those are the ingredients.
00:04:22Oh, those are vegetables.
00:04:23Are we supposed to grab them?
00:04:24What you all see before you are two spinning ferris wheels that will determine your fate.
00:04:32The wheel on the left is the wheel of land filled with ingredients found on land.
00:04:39Oh.
00:04:40It's huge.
00:04:41So they have different ingredients?
00:04:43Oh, I see.
00:04:44They're not the same.
00:04:45The other wheel on the right is the wheel of sea, filled with ingredients from the sea.
00:04:50From the land.
00:04:51From the sea.
00:04:52Okay.
00:04:53So fun.
00:04:54This is great.
00:04:55The wheels of land and sea contain six different ingredients, one in each compartment.
00:05:00From the land, burdock roots, chicken, peas, bone and veal loin, spinach, and Korean melon.
00:05:06From the sea, rockfish, gamte, pollock roe, kebul.
00:05:10Kebul?
00:05:11Squid, and salmon.
00:05:13They prepared a lot.
00:05:14Yeah, that's an odd mix.
00:05:15Looks like we have to pick all six ingredients in the three dishes.
00:05:18Yeah, we might have to.
00:05:19Each team will pick one ingredient from land and one from the sea.
00:05:23One each?
00:05:24And using the two ingredients, each team will collaborate to create one dish.
00:05:29Oh wow, that's so hard.
00:05:30The key to winning this battle is how well you synthesize and maximize the potential of two completely different ingredients.
00:05:38This is insane.
00:05:39One from the land, one from the sea.
00:05:40Ah, we can only use two ingredients.
00:05:42Just the two?
00:05:43That's it.
00:05:44In the end, the wheels of fate are about combinations.
00:05:47All chefs know there are certain foods that work well together, like formulas.
00:05:52But I kept thinking about the ingredients outside those formulas.
00:05:56Like, I thought, what if it's salmon and veal ribs?
00:05:59What if they paired chicken and fish?
00:06:01There's nothing you can do with those two.
00:06:03Maybe someone could create something amazing with that combination.
00:06:07I just hope we don't end up with something impossible.
00:06:09At this time, we will reveal how the black spoon versus white spoon all or nothing battle will be decided.
00:06:16There's more.
00:06:17What now?
00:06:18Jeez.
00:06:19This is how you will be judged.
00:06:21What's that?
00:06:22Woah.
00:06:23Woah.
00:06:24Woah.
00:06:25Woah.
00:06:26Woah.
00:06:27Scary.
00:06:28Woah.
00:06:29Woah.
00:06:30Woah.
00:06:31Woah.
00:06:32Woah.
00:06:33Woah.
00:06:34Woah.
00:06:35Woah.
00:06:36Woah.
00:06:37Woah.
00:06:38Woah.
00:06:39Woah.
00:06:40Huh.
00:06:41Yeah.
00:06:42It's like a masquerade ball.
00:06:43A masquerade ball.
00:06:44Woah.
00:06:45Woah.
00:06:46Super scary.
00:06:48Woah.
00:06:49Phantom of the Opera.
00:06:51Woah.
00:06:52Woah.
00:06:53What you see before you, is the hundred member mystery panel.
00:06:57They will judge your dishes at the end of the first match.
00:07:00Woah.
00:07:01Woah.
00:07:02Woah.
00:07:03Woah.
00:07:04There were people in there.
00:07:05Oh, that's scary.
00:07:06Woah.
00:07:07Woah.
00:07:08them staring down at us four levels of judgment it's overwhelming look at the size of this thing
00:07:18it's so big so cool round three black versus white spoon all or nothing for the first match
00:07:26seven black spoons versus seven white spoons team battle the seven team members must create 100
00:07:33servings of their dish for the 100 member judging panel you see before you the time limit will be
00:07:39150 minutes that's not much hours they shortened the limit we'll need to make a lot of it yeah
00:07:46once the dishes are done the mystery panel will taste them and then they'll vote for whichever
00:07:52dish they enjoyed more after that the score for the first match will be revealed we should cook
00:07:58like we're trying to win all three let's win them all let's dominate them all of them no matter what
00:08:02also in this match judges paek jong-won and an song jay are returning where are they not here yet
00:08:09surprise what where they're not here they're over there where they are oh right there both of them
00:08:21will take part in the tasting and voting with the rest of the mystery judges
00:08:26they climbed all the way up
00:08:33a perfect disguise as you saw the challenge this battle presents is combining ingredients from the
00:08:42land and the sea they should have their own distinct flavor but they also need to taste good together
00:08:47when mixing ingredients from the sea and the land the slightest mistake can make you question it and then
00:08:53the dish might lose its identity a bit they'll have to think carefully
00:08:57the first round of the seven on seven black versus white spoon battle the wheels of fate you see before
00:09:04you will determine each team's destiny we will now proceed with ingredient selection
00:09:09first judge paek jong-won please choose either the wheel of land or the wheel of sea
00:09:17wait we're not spinning them they're picking them they're choosing for us yeah we should choose from
00:09:23the wheel we like the most right i'm going with this really this one i like these ingredients more
00:09:28please choose wisely yes please choose wisely i will choose from the wheel of sea
00:09:34but which one now judge paek jong-won please grab the wheel of sea and give it a spin
00:09:41oh come on what would you like salmon not salmon cable not cable kamte kamte that's everything
00:09:51then i'll avoid those okay here we go oh it's spinning there it goes come on come on come on
00:10:01oh look it's turning it's so slow you know i really want to choose kamte goes so well with rice
00:10:09kamte he wants kamte i'll pass on the kamte for now okay i like that but it might come back
00:10:17oh is that pollock row pollock row not a bad choice oh man no i'll pass on it for now
00:10:28he passed on it oh i think he's gonna pick the cable is he picking the cable please don't do that
00:10:35it's cable looks like cable oh not the cable cable is the worst one he could pick cable cable cable
00:10:42oh no cable please no cable what is a cable they say foreigners are fascinated by cable he's gonna pick it
00:10:50all right oh no uh you know on second thought
00:10:56given that this is the first challenge let's do he's slowing it down the squid
00:11:06squid
00:11:10so i chose the squid because there's so many ways to cook it grill it dry it steam it fry it you can
00:11:21even eat it raw so i thought that it would go well with anything we'll have to make it work with the
00:11:26second ingredient it'll have to go well with the other ingredient yeah of course that's the hard part
00:11:31not burdock no one ever pairs stuff with burdock the chicken should stand alone squid and veal
00:11:36ah that'd be the worst just not korean melon
00:11:39i'm thinking about how the two ingredients will work together
00:11:46peas peas please would be great wouldn't peas actually be better so that would be good
00:11:51no peas keep turning keep going
00:11:54what no way wow squid and veal would be kind of weird
00:11:59that would make no sense something to pair well with squid not that nope
00:12:03you know what i'm thinking oh i bet he's thinking difficult be kind i think i got it
00:12:10i'll choose what's in season the korean melon
00:12:16squid and korean melon
00:12:21squid korean melon
00:12:24squid and korean melon
00:12:26that'll be tough squid and korean melon the second choice was tough you know korean melon
00:12:32i didn't see that coming in english this ingredient is called korean melon the texture is crunchy but it
00:12:39tastes sweet it has lots of elements you can use to cook with and i just thought cooking korean
00:12:45melon into a dish with squid which can be found anywhere might be delicious now let's begin the first
00:12:53seven on seven team battle black spoon versus white we will now select team members and plan the menu
00:12:59okay let's gather up sure okay everyone has a dish that comes to mind right we should use
00:13:06the korean melon seeds too oh good idea and i think we should incorporate the squid's skin or innards for me
00:13:13these are the first ingredients i'd reach for in my fridge at home we need to make a dish that can't be found anywhere else
00:13:19what about a western style for the melon pickles something like agua chile make it into a puree and
00:13:26layer it underneath and we can place some seasoned seaweed and squid on top of that oh that's a good
00:13:31idea that sounds so good that's smart seasoning the korean melon might taste exactly we can make the korean
00:13:36melon texture mushy that's good we wanted to make something you can't find anywhere else so we focused on
00:13:42the korean melon let's highlight the fragrance of the korean melon so it's squid and korean melon and we
00:13:51ought to highlight both flavors that's the point right but you know i think in the judging process yeah
00:13:58they liked it when the dish utilized every part of an ingredient for example if we think the squid ink is
00:14:04going to be super fresh how about incorporating a bit of squid ink into the sauce that's not bad sorry
00:14:10but in my opinion i think in the last round the judging was done by two culinary experts who have
00:14:15certain tastes oh you're right but you know yeah these you're right to be honest i agree with him he
00:14:20has a good point we just need to get the combination and taste right i think that's right let's try something
00:14:24popular yeah cook something they're familiar with more common in order to satisfy the taste buds of a hundred
00:14:29people we thought on the first bite they should be thinking oh my gosh this is delicious so we
00:14:35decided to aim for flavors that are more popular and straightforward if it's about the texture let's
00:14:40see for a hundred it should be a cold dish it has to be served cold so maybe we should season the
00:14:47melon season korean melon we'll do that i think my first thought was that it should be served cold we'll
00:14:54make a chilled salad with squid chilled salad something cold would be best i think yeah the korean melon is
00:15:02essentially a cold ingredient and squid is also generally used as a cold ingredient considering the
00:15:09aroma and general texture of the ingredients we went with chilled salad we chose to make a chilled salad
00:15:15we should all make a decision soon yeah of course should we add something to it how about something fried
00:15:20on top of the chilled salad with a cold salad fried with breadcrumbs fried calamari sounds good with
00:15:25breadcrumbs if you coat it it stays crispy for a while and adds a little texture yeah sounds good
00:15:31the squid body not a bad idea salad with calamari to have something heavy to go with something fried
00:15:35you know it would be good to use the legs as well we can fry the squid legs and put them on top
00:15:40fried calamari sounds pretty good that sounds like a great idea it sounds delicious it'll cut through
00:15:45the dang one piece on top it's for sure i think fried calamari sounds good them on top lightly let's do it
00:15:50so who will be in charge of the sauce should it evoke korean or japanese cuisine or a little western
00:15:55cuisine personally i'm thinking chinese style chinese style chilled salad i think just the sauce the
00:15:59sauce should be you know a kind of sweet and sour mustard the chef can make the sauce so if it's chinese
00:16:04style i'll make the sauce yeah no hodokjuk should make the sauce no no he said he'd do it yeah i can make
00:16:11it you can do it you sure i can make it quickly the sauce is easy i'll take 15 minutes okay i'll do this
00:16:17you can make the sauce yes and then i can help you make the sauce but all seven of us should
00:16:22taste it okay okay if it tastes weird we'll search the chinese style one chef seemed super confident
00:16:27and he was also extremely outspoken so i agreed that he should do it since he was so confident but i
00:16:34added a condition if it tastes bad we'll go with mine to be honest i may be overestimating but i know
00:16:41about 50 000 sauces and i've made most of those sauces in other words i've tried making lots of
00:16:47different sauces so i'm pretty confident in my sauce skills you have five minutes remaining time flies
00:16:55that was fast let's wrap up i think the korean chinese or japanese cuisine chefs will be better for
00:17:01this than the western chefs and chef you work on the korean melon sauce we don't have to do all that chef
00:17:05chung ho young will handle the frying yeah i'll do that you'll handle the fried calamari i'll handle
00:17:09the squid i'll prep you'll prep the squid i'll do the rest of the chopping yeah chef chay yugang will
00:17:13handle the chopping i will work with chef duc duc two people can do it yeah yeah i'm from taehan so i
00:17:19should be the one to prep the sauce will be ready in no time okay should he be the leader yeah yeah i mean
00:17:24sure it'd be great if you leave sure yeah sounds good here it's the first match we have to win at all costs
00:17:30to cook korean western chinese and japanese cuisines we picked the best chefs to get us a win
00:17:35in the first match first we're going with korean cuisine yeah chefs that specialize in korean cuisine
00:17:41should handle those dishes during the seven person team right i think you'll need help with serving
00:17:44yeah i should too i think you should for sure all three of us i'll do it should i score the squid then
00:17:50i'm pretty good with the knife and the team leader should join yeah our team leader so we need two more
00:17:54chefs i can handle the vegetables sure okay then i should join too yeah yeah we'll need seven of the nine
00:17:59of us we need almost all of us take a break and the rest of us yeah sounds good culinary monster
00:18:03should be in the final match join one of the next two i'll be on the next two yeah i should be
00:18:08on both remaining matches yeah i think that's right that's good nice first we chose the category
00:18:14korean cuisine then the korean food chefs formed the team i thought the team selection was great
00:18:20and as long as we can work well together we'll win
00:18:23the first match of all or nothing round three seven on seven will now begin let's go come on
00:18:37but chef wait wait one second yeah hold on hold on let's get ourselves organized what are we doing
00:18:42yeah yeah let's get organized prepare ourselves yeah come on let's hang her up let's go yeah hold on
00:18:48you should bring let's say 16 squid and you grab all the korean melons you bring the seasoning okay
00:18:54grab all the seasoning and you two start prepping the squid okay you got it let's go first bring the
00:19:01trays and stuff there are chasing there behind you let's go there's something that i'm thinking about
00:19:06given what we've decided to make we should probably think about doing a mock-up of either a single
00:19:11or a double serving of it for a tasting she's right okay yeah don't you think first we should
00:19:17all complete our assigned tasks then taste everything if anything tastes off then we add
00:19:22something i think the right thing to do is get feedback first then make small tweaks but what
00:19:27i'm saying is i want to make both a single and a double serving so to do that where do we start
00:19:32there's no way to make a single survey right i think we could i'm setting up the basic framework for
00:19:37everything but he said he can make the sauce in just yes 15 minutes yes we can handle the rest
00:19:45come on you gotta start let's get going are they arguing yeah i don't think it'll be as easy for
00:19:53them as they want it to be right the white spoons there's some strong personalities they need to
00:19:59compromise you can make the sauce later there's a lot to prep right now right okay are you prepping the
00:20:06melon alone no no that's not what she's saying i'll help what ken hyun wants is to try it first
00:20:12right i can't quite imagine how it will turn out how i don't i don't think we should do that
00:20:18you said that we should pickle the melon we need to pickle the melon and blanch the squid we can taste
00:20:22it in the back halfway through okay give it all a once over sounds good at the halfway point it'll be
00:20:26hard to make the whole dish right now with so many different elements i felt uneasy at the beginning
00:20:31i thought who does what when when will things be ready how do we plate the dish i thought we should
00:20:37at least have a rough idea of all of that before getting started in a team battle i mean we have to
00:20:45work well together to advance friends we shouldn't argue or yell at each other okay let's go all right
00:20:53let's do this you got this okay i'll take a cutting board please they're big
00:21:08will that work yeah i think this will be fine we have to set up our stations first it's taking forever
00:21:14they brought so many knives they weren't sure what to expect hey chef im up here
00:21:20maybe mix in a little water celery for the salad water celery put some water
00:21:25oh good idea top the celery please water celery into the chilled salad oh sounds good i'll go grab some
00:21:31water celery you know when there's 11 players on a soccer team an individual player can't see the whole
00:21:41field at once but the coach can see all the players and their positions from above similarly we all become
00:21:48the coach we manage the team
00:22:02maybe water celery would taste good in the chilled salad yeah but they also grab celery are we copying them
00:22:08ours will just be better
00:22:09our ingredients are too similar to theirs it's okay this is driving me nuts it doesn't matter we'll make it better
00:22:21this looks like a hundred squid
00:22:24how's the squid fresh
00:22:26look at that the innards slide right out with the tail it is huge yeah it's great this is 50 squid
00:22:37that's 50 50 that should be enough 50 should be fine plenty right yeah they're so big
00:22:42we need to win i've peeled a lot of squid come on so much skin we gotta win this this match is important
00:22:48it is yeah yeah star strong we'll be so confused get the drop off we'll get so chaotic if we lose this
00:22:54that's right will 16 be enough i think 20 maybe let's try that okay so open them up this way like this
00:23:04yeah like that separate this out knife omakase is great with seafood so good give me one
00:23:13check how many servings that is yeah okay two fine cones each whenever i make squid i always score it
00:23:23first even at home scoring it can help create a more tender texture it also helps because it allows
00:23:30the sauce to seep into the cuts amazing wish with the walk nice work it's an art truly i know seriously
00:23:43i think we're gonna win yeah
00:23:49they're also cutting the squid but keeping their shape where white spoons like squid sundae
00:23:55oh with the insides look can we do that and still yeah keep it round do what score them a little
00:24:02bit that'll be tough you think better to spread it flat should we try to blanch one with water or
00:24:08score it you know scoring oh that works definitely makes it more tender look it works yeah let's try
00:24:17one put it right there try cutting the head a bit more please so with squid if it's like this this is
00:24:27the outside so in order to score the inside we flip it inside out like turning a sock inside out
00:24:35i think it'll taste much better if it's tender he scored them all the squid right now he's going to score
00:24:42it then fry it it creates a better texture if we do that the batter will stick better too don't you
00:24:48think wow the squid is going to be beautiful
00:25:07the korean melons are so big so they're kind of tough skin yeah if we use it i think we should just use a
00:25:13little yeah that's tough yeah we shouldn't use it we should peel them not slice them i don't think we
00:25:19have to peel this will work the skin was too tough we thought leaving them out would be best
00:25:24you're just going to slice it like that they're slicing the korean melon with the skin on
00:25:41how big will their portions be maybe like this much exactly wow
00:25:44it's almost like they're making kakdoki look at all that
00:25:58we thinly sliced the melon
00:26:03then pickled it in salt
00:26:06is this texture okay you think yeah i think that's good
00:26:10if we leave it too long it'll get too soft yeah it's good it's ready it's been three minutes
00:26:14yeah yes three minutes okay it's super delicious right okay strain it so good thank you
00:26:22okay can you mix this mix it yeah yeah here
00:26:30mix it real well
00:26:31mix it really well
00:26:34they're using corn syrup to pickle it yeah yeah but if they do that it'll be like
00:26:38seokbakji or naengmyeon kimchi yeah like radish kimchi yeah for sure
00:26:44here today's match depends on this this has to be delicious it's like making bulk kimchi right winter
00:26:52feels like kimjang
00:26:54if you pickle korean melon and salt then wash it the moisture and fragrance both escape also when
00:27:02you want to pickle something this quickly pickling with corn syrup will pickle the melon much faster than
00:27:08if you use salt
00:27:09oh it tastes good chef chung taste this it's delicious here it's so good
00:27:24oh it's okay yeah so good 30 minutes have passed 30 minutes wow time flies
00:27:31you know i've been cooking for almost 40 years at this point in a regular sized restaurant
00:27:58for three to four hundred people we have what we call ratios
00:28:02in each bottle you can see if they contain 1.2 liters or one liter just by looking
00:28:11he's just pouring it in without measuring pouring the whole thing watching from above his cooking
00:28:17style seemed like off the cuff a little reckless honestly when i cook i measure everything precisely
00:28:25but we have to trust him you know my anxiety up there won't do him any good while he's cooking
00:28:42that's all garlic where white looks like he's mashing something that's a ton of garlic wow where's all
00:28:49that going i think it's going in the salad sauce but that's too much
00:28:58way too much garlic they say too much garlic yeah way too much don't forget there's mixed garlic in
00:29:06there too i think you're using too much there's mixed garlic i'm using it for the spiciness
00:29:11what i'm using garlic for the spicy flavor the aroma can't be too strong that's right yeah
00:29:17the way chefs use garlic in korean dishes it's not like the french style
00:29:26he's using chinese knives for korean cuisine yeah maybe that's his style
00:29:31he just grabbed chef who's knives and started cutting just grabbed the nearest knife he's using them just
00:29:37fine why don't you make the sauce i'll mince these for you yeah after mincing just put them in here
00:29:45where do you want them in here you know the seeds inside korean melons they're incredibly sweet
00:29:56those are the seeds yeah yeah melon seeds he's blending them when you blend the seeds
00:30:02it creates a thick texture sort of like bananas it brings out the sweetness and improves the fragrance
00:30:08the sauce will capture the fragrance
00:30:17clearly he's done this before he's moving so fast really flying yeah
00:30:21okay the sauce is ready come and taste it see if it needs more seasoning he's already asking
00:30:34everyone to taste the sauce sauce is finished if they're tasting it already you're going too fast
00:30:38i'm curious about that sauce i'm so curious try this a spoon
00:30:54the sauce had an oriental base but the goal was to bring out the fragrance and texture
00:30:59of the korean melon the chilled salad is a cold dish with cold dishes you don't taste the benefits of heat
00:31:06so the sauce is crucial the sauce is very important the sauce is key yeah don't worry
00:31:10of course these two excite the taste buds they'll think wow this is like i can't believe this it's amazing
00:31:17the spiciness from the garlic will keep coming through
00:31:30it's so good it's so good done it's incredible done done two thumbs up two thumbs up done he's so funny
00:31:39okay okay okay okay sauce tastes good yeah im sung ken is carrying us right now yeah
00:31:51i'm a wizard when it comes to flavor i can just look at four or five pots boiling up steam rising
00:31:57and i can tell which one's ready to serve or which one's just water i can guess them all i trust my tongue
00:32:04in my other senses what can i do chef well first we need to juice this okay scrape it all out yeah
00:32:12then you'll need to separate out all the seeds just the seeds okay i can do that
00:32:19those are the seeds the melon seeds
00:32:25we've blended all the korean melons in order to make the sauce once you strength most of the juice i'll take
00:32:31it should i add the juice while i'm blending yes that's enough yep is that right what would the
00:32:37base be you know maybe we should blend some korean melon seeds and add them if we add some melon juice
00:32:43if we add the juice i think it'll be delicious we have sesame seeds let's blend them in too yeah
00:32:49if we're blending the seeds into the sauce it'll be fine frankly i'm not sure about the sesame seeds but
00:32:54no i think sesame seeds will be good yeah it won't be too many i didn't think it was a good fit but i
00:32:58said i try it we need to grind them first sesame seeds okay a little bit to start that should be
00:33:04enough right yeah that's it it's almost done let me taste it all right where's the spoon give it a taste
00:33:22we can also add mineral water if we need to i think adding some water might need water
00:33:26so we have about 20 right now can we add more more right yeah for sure more okay i'll add more of
00:33:34this yes okay all of it okay
00:33:40i think they're adding too much sesame yeah how's the aroma how's the sesame it's okay good we won't
00:33:46add any more okay i won't make it too strong oh one second one second i think it'll taste like they
00:33:57just added something to the sesame dressing like a mustard sesame sauce should have made it refreshing
00:34:03just added mustard yeah how is the consistency the sauce is a little red yeah just a little it should be
00:34:10thicker oh it won't taste as good i think that it's way too thin is it thin i'm worried it'll drip ah i'll
00:34:17grab some more sesame seeds yeah grab more sesame seeds
00:34:26here we go
00:34:27i think the consistency is good now yeah the consistency looks fine okay yeah let's go with this
00:34:40we're just adding it on top
00:34:44too much mustard what do you think it's okay yeah it's good not planned it should have the korean melon
00:34:50fragrance does it taste a lot like korean melon taste it taste it not really
00:34:54it's good not too much you added too much sesame it would have been too watery we fixed the
00:34:59consistency i said earlier sesame sauce isn't that special let's try it just the seasoning yes
00:35:04i'd feel bad if i said what i'm thinking right now
00:35:08we could be eliminated if we don't say where's the squid head see later come here for a second
00:35:16i'm sorry to say this so we're worried that the korean melon scent might be too weak
00:35:21the melon fragrance is subtle is that good dressing okay the sesame flavor isn't too strong
00:35:25it's strong but the melon fragrance will be just right one or two korean melons and mix that with
00:35:30the sauce that'll make it too watery again i think it'll be okay just a couple melons in the meeting we
00:35:36discussed adding just a little bit of sesame but when they actually made the sauce they added more
00:35:43sesame than we thought since we can't taste it up there on the second floor we got pretty worried we
00:35:49thought there might be too much sesame we'll make it and taste it first then we'll adjust after we
00:35:55taste it that just doesn't look right
00:36:08how is it it's fine well let's try mixing it let's mix it up and try it let's taste it
00:36:12yeah it's good enough what's the time we have 110 minutes left chefs look at that line how many
00:36:20squid are we prepping right now we prep 50 50 squid
00:36:26are they scoring them all like that wow they're scoring before blanching oh really
00:36:32it works so quickly that's awesome okay okay let's go let's go
00:36:37it looks like they're cutting them to size again after blanching he's so quick
00:36:46we need to slice the squid we're on the same page yeah yes
00:36:56looks like the prep work is almost done i'm just gonna add the sauce okay
00:37:01you want me to mix it again yes let's leave it like this to absorb the seasoning and then drizzle
00:37:08the rest of the sauce on top somehow the white spoons are moving faster i think cooking should
00:37:14be done as quickly as possible no matter the dish honestly if you take too long you ruin the flavor
00:37:19we need to plate that quickly please right look they're plating they're plating one to sample it
00:37:26how are you going to plate it all right we'll plate this first and since we're going to place that
00:37:31fried piece on the very top we'll place it like this and then you need a little more at the bottom
00:37:40try a piece with this on top should we add some tomatoes on the side it'd be a nice color if
00:37:46there's time we should of course let's try it why don't we just try it let me try this first give it a
00:37:50try yeah okay we're good come on everyone try it okay i think it's good
00:38:02oriental sauce delicious it was so good but because we tossed it with pears and apples which
00:38:09have a lot of water in them i thought it might get bland later some moisture will come out as it
00:38:14sits so we should add more seasoning more seasoning yeah just a little more right it's already not
00:38:21flavorful enough too bland we should season both the melon and this a little more they're both a
00:38:28little lacking i guess something is off balance right now yeah i guess the combination of flavors
00:38:34wasn't what they expected not enough so they're adding more soy sauce the seasoning was right on the
00:38:43sauce alone but it got diluted when they mixture yeah tastes more like sesame once you make adjustments
00:38:49i'll taste it sounds good team leader let's put everything in here and try it taste it yeah with this
00:38:54on the melon and a bit of water celery it's nice and salty it's salty yes that's enough squid yeah
00:39:05you know the fragrance of the korean melon should stand out the fragrance i wish they'd had just a
00:39:10little more melon the flavor is going to be too weak let's try it like a little more of this all
00:39:17together yeah with more of this
00:39:22we put it all together and tried it
00:39:24it was kind of boring
00:39:37it's too ordinary right what's it need
00:39:44the sauce yeah i don't know what's wrong just tastes too ordinary that's okay if it tastes good here
00:39:50taste it the sauce wasn't bad but the korean melon flavor got lost when it was all mixed together
00:39:58i think adding more sesame seeds made that flavor too strong you don't really taste the melon
00:40:06how's the sauce you can't taste the melon blend more melon add some more quickly blend it and add it to
00:40:11that just blend a couple just one or two we should try three okay let's fry this now so frustrating i
00:40:20could tell just by looking it would taste like sesame seeds so we pivoted pretty quickly just blend the
00:40:26korean melon flesh add mustard some sugar some salt and vinegar use that sauce there's too much sesame in
00:40:34that you have plenty of time yeah throw that away make the dressing again and make a new one
00:40:39hey where's the blender it's over there the priority now is handling the problem
00:40:46okay look we'll be adding seasoning yeah to this juice we'll make it very korean melon forward
00:40:53no sesame seeds add some acidity and mustard to it
00:41:02after this i'll taste it it's just the dressing right the dressing okay
00:41:09yeah i think they should have plenty of time they have to fix the flavor sure
00:41:20should we try mixing it with the dressing i made and tasting it yes let's taste it
00:41:25here this is the new dressing i made ah
00:41:27i added a bit more acidity and seasoning just a bit more salt
00:41:34mmm very melon forward should we add mustard we should has no mustard in here yeah other teams
00:41:41using mustard oh then let's not add mustard the melon taste is strong yeah okay add a bit more vinegar
00:41:46maybe salt it definitely tasted good it's korean melon forward yeah yeah you can really taste the melon
00:41:54cheese all those sesame seeds for no reason we gave up on a huge batch of sauce
00:42:02when we redid the sauce the end result was so good i could add a couple more melons
00:42:09i'll just add this to the dressing we blended everything even the seeds to bring out as much of
00:42:15the flavor as possible the korean melon and squid need to stand out so it's good to add a lot i think
00:42:21it'd be good to top it with a bit of the sauce i really taste the korean melon is much more forward
00:42:27like this yeah if we could bring out enough korean melon flavor i think we have a good chance of
00:42:31winning the theme is korean melon did you add the mustard yet no we didn't not yet it'd be better not
00:42:37to it's good but you know i also think it'd be good with mustard it'd be nice when i tasted it the flavor
00:42:45was too korean melon forward i thought ah the flavor of this has to change i had to convince them by
00:42:52making it again with mustard added here you go try this give it a taste should we mix it up and then
00:43:00we should add the almonds but don't slice it too fine chop it rough want to try a little oh sure just a
00:43:06taste it's better without yeah i didn't leave it let me try not yeah i think it's better without
00:43:13it keep it melon forward melon forward that's the way melon forward yeah i think we just need to add
00:43:19some vinegar and lemon juice that's what the majority decided and i need to respect the majority it's not
00:43:27like i can just flip the table and say we can't keep cooking like this i still think they should add
00:43:33mustard i wish they'd add it yeah just right now the flavor might be a little unfamiliar to what the
00:43:38general public likes to eat i'm squeezing the water out of the melon oh yeah good you should use
00:43:44the cheesecloth no you can just wring it out like this look like this wow look at that you are so
00:43:50strong yeah of course it's done we're like spin dryers spin dryers
00:43:54can you squeeze more water out here squeeze your hands yeah right just like he did a bowl
00:44:04from what you've wrung out squeeze it super tight you have to squeeze it like this we don't have a
00:44:09cheesecloth that's why we have to wring it by hand you're right try it with this it'll be perfect
00:44:15delicious chef oh you should heat the oil yeah the oil it's in the jerry can in the pantry okay what
00:44:20in the jerry can yeah we need to take two yeah one each here we go
00:44:30is one fryer enough they're frying with a wok over there no fryer just a wok over there
00:44:38will that work do they have a thermometer chinese cuisine doesn't use them oh
00:44:4150 and 25 okay here we go and which was very secretive with the frying 170 and eight times
00:44:53two is 16. i think the batter is pretty special
00:45:02oh that's a good idea how about the batter chinese cuisine would make it crispy with
00:45:07crispy batter mix let's use that we should maximize the texture and it stays crispy for a long time
00:45:11sounds good it'll be great i'll make it super crispy
00:45:17chinese cuisine uses starch oh those are delicious
00:45:22there we go oh wait i need to mix this i didn't yet just a bit
00:45:31she's so quick with her hands let's fry one
00:45:35if you fry it for a long time this batter will last longer
00:45:43i think our fried calamari will be much better yeah i think so too way better than theirs for sure
00:45:50i offered to try frying it chinese style
00:45:53i was pretty confident quick try this how is it better not to good
00:46:03mm-hmm seasoning it's good right
00:46:05oh no need for me okay done
00:46:08that's level batter batter is so good how do you make it secret recipe is it a secret it's so delicious
00:46:14i you think we should add almonds i didn't bother trying the sauce when they were tasting it
00:46:20because my job at that time was scoring the squid and prepping to fry them i figured they'd come
00:46:26to an agreement i just focused on my job
00:46:29you know someone like witch with a wok is so essential on a team seriously right right she's
00:46:40quick and quiet stealthy with her work how long will the frying take the frying will be done by the 30
00:46:47minute mark we just need to put this on top okay got it i want to serve the calamari while it's still
00:46:53warm for the fryer hey when should we fry this let me know what time you need it wait wait a minute
00:46:58one sec we'll start moving it when we have 30 minutes left okay so i'll only have 30 minutes to
00:47:04fry it start at the 30 minute mark 30 minutes yeah yeah they also plan to fry the calamari at the end
00:47:10everyone had the same idea now it's about who does it better but that'll be i think the winner will be
00:47:16determined by the little details and the taste of course since their approaches are similar i think it's
00:47:21going according to plan after that's done they'll do the plating yeah i think it would be better to
00:47:27add the julian pearly leaves at the end for more pearly leaf but it shouldn't overlap with the water
00:47:31celery sure but i think it's a bit weak for water celery really we need perilla leaves chef kim hyeon
00:47:39thought it would be better to add more perilla leaf instead of water celery what if we blend the
00:47:44perilla leaves with mayonnaise and add a bit on top of the fried calamari yeah the sauce is lacking we should
00:47:49add something okay we could make tartar sauce and put a little on top of the fried calamari i'm fine
00:47:57with that but what i'm worried about the time yeah a little i think they're planning some kind of sauce
00:48:02with mayonnaise my intention was twofold so first i wanted them to taste the sauce
00:48:12i made a tartar sauce with perilla leaves and added lime for some acidity
00:48:16and second i thought they could dip half of it into the chilled salad underneath the squid
00:48:23i thought by creating two textures and two flavors in one dish we would score some extra points
00:48:30they're making tartar sauce yeah that wasn't part of their plan the flavor must be lacking
00:48:35i think they made tartar sauce for the calamari wow they're doing a lot
00:48:41it okay we have one hour left okay great that's perfect all right let's start plating
00:48:48kian clear that and lay out the plates okay you got it okay
00:48:53let's see here can you get everything ready yeah i'll wipe it down get ready to plate plates can go here
00:48:59did you wipe it down should i do it again it looks like they're starting the plating oh i can smell
00:49:05the cucumber i mean korean melon that is so nice hope the judges like it too uh-huh they need to like
00:49:13it as much as we do yeah wow this korean melon is so delicious he loves the melon all by itself stay focused young
00:49:22green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green green
00:49:52peel make the melon too tough. Yeah, that'd be great.
00:49:57I think the melon peel does feel a little tough,
00:50:00but if you slice Korean melon super thin,
00:50:03the sweetness seeps in and the moisture comes out.
00:50:07And I think that will end up being a key element to the dish.
00:50:12Just one piece of squid? No,
00:50:15we need more than that. Add a few more pieces, about four or five.
00:50:18What? Don't add too much, don't add too much. Yes, every plate has to look the same.
00:50:22We can't have people getting less than others. They have to be identical.
00:50:25Identical? Okay, six then. I think we can give them more, for now.
00:50:29Come on, add some more. Yes, there's plenty left. Okay.
00:50:32I need ten serings and I'll plate it. Okay. We plate it 30 so far.
00:50:36Doing good, nice work. I'm moving them over there, sure.
00:50:40You have 30 minutes remaining.
00:50:45Chef Witch, you want to start the fried calamari? Start frying? Okay.
00:50:49Yeah, start frying.
00:50:52Chinese style frying can't beat the Japanese style.
00:51:01Chef Witch, fry it nice.
00:51:03Real good. Make it crispy.
00:51:06I think that our fried calamari will definitely taste better.
00:51:10Leung, here you go.
00:51:11Oh, these can't get hard.
00:51:12Got it.
00:51:13Look at Witch, so cool.
00:51:16People eat a lot of Chinese cuisine.
00:51:18Yeah, that'll help.
00:51:22Plate the calamari now?
00:51:23Yes, plate it.
00:51:24Okay.
00:51:2520 minutes left.
00:51:28This is confusing.
00:51:29You have fried calamari, too.
00:51:30Yeah, yeah.
00:51:30I keep getting confused as I'm plating it.
00:51:32Oh, jeez. Why is yours so similar?
00:51:34I mean, it's squid. That's the ingredient.
00:51:37They did fried calamari.
00:51:39Wait, really?
00:51:40I'm losing my mind.
00:51:41Ours just needs to taste better, that's all.
00:51:42They made fried calamari.
00:51:44Of course, we had the same idea.
00:51:46Yeah.
00:51:47Two chilled salads and fried calamari.
00:51:49Identical.
00:51:51We fried the legs, and they fried it into rings.
00:51:55What's gonna happen?
00:51:56Will it be a fried calamari war?
00:51:58The dishes are almost identical.
00:52:01This isn't ours.
00:52:02No, it's not.
00:52:03You have 20 minutes remaining.
00:52:05That's not our fried calamari.
00:52:06We have fried calamari, too.
00:52:07Is this yours?
00:52:08Yes, that's ours.
00:52:09Oh.
00:52:09Two fried calamari.
00:52:10It's confusing.
00:52:11You have 10 minutes remaining.
00:52:15Oh, time is flying.
00:52:17Can you do one last check to make sure all the elements are there?
00:52:20Yeah.
00:52:21You just cannot beat experience.
00:52:28What's up?
00:52:29There's a calamari ring missing on the white speed side.
00:52:31Should I tell them or not?
00:52:32Where?
00:52:33Look, right here.
00:52:37There's no calamari here.
00:52:41How many minutes are left?
00:52:43We've got five more minutes.
00:52:44Five?
00:52:49Five.
00:52:50Four.
00:52:51Almost done.
00:52:52Three.
00:52:52So close.
00:52:53Two.
00:52:54One.
00:52:55Done.
00:52:56On.
00:52:57The first dish is complete.
00:52:59Oh!
00:52:59Oh!
00:53:00Oh!
00:53:01Oh!
00:53:02Nice work, everybody.
00:53:04Way to go, Tim.
00:53:04Well done.
00:53:05Good work, everyone.
00:53:06Let's go, let's go.
00:53:07You've got this.
00:53:07Go, Black Spoons!
00:53:09Great job, everybody.
00:53:11Well done.
00:53:11You did a great job.
00:53:14I'm exhausted.
00:53:19Wow, it looks amazing laid out like this.
00:53:22200 dishes all plated.
00:53:24It's quite a sight.
00:53:25They're so similar to ours.
00:53:48Yeah, you're right.
00:53:49Chilled salad and fried kalamari.
00:53:51Everyone's worried that they're so similar, they'll just have to choose the tastier one.
00:53:57We shouldn't worry too much about the other team.
00:54:00I wasn't all that anxious.
00:54:03You can tell by the shape, and you can tell by the color.
00:54:07We clearly won.
00:54:09This is Korean melon and squid salad.
00:54:12The squid is prepared with two different textures.
00:54:15You can enjoy the crispy and the chewy texture.
00:54:19We pickled the Korean melon and left the peel off, which gives it a crunchiness.
00:54:23We also ground the seeds to make the sauce.
00:54:28And we made a delicious tartar sauce for you to dip in it before you eat it.
00:54:32I think you'll find there will be a variety of textures.
00:54:35I thought there was too much.
00:54:37Apple, pear, perilla leaves.
00:54:40They added so many things to the Korean melon.
00:54:43We definitely won, without a doubt.
00:54:44That's my fried kalamari.
00:55:14I hope it's not chewy.
00:55:20It's good, I think.
00:55:22Right?
00:55:27I bet it's delicious.
00:55:30The chilled salad is perfect.
00:55:34I hope they enjoy it.
00:55:37The white spoons,
00:55:39chip the skin on to enhance the texture.
00:55:41They put a lot of thought into the textures.
00:55:45Just like they said, yeah.
00:55:47Every bite is just so crunchy.
00:55:50And the flavors are shifting back and forth.
00:55:53A hundred people eating?
00:55:55A first for me.
00:55:59They're so eager.
00:56:01I wonder what they're like so much.
00:56:03They're so excited.
00:56:04They seem really into it.
00:56:06It's good.
00:56:06Our dish turned out well.
00:56:08Yeah, I think.
00:56:08Korean melon.
00:56:09We had plenty of time.
00:56:11This is what we decided to name our dish.
00:56:13The squid and Korean melon flour has bloomed.
00:56:17We blended the Korean melon whole to maintain the fragrance in the dressing.
00:56:23Then we delicately prepared the squid by scoring it.
00:56:29So that the dressing would stick to the outside of the squid as much as possible.
00:56:34We wanted you to enjoy the Korean melon fragrance.
00:56:39So we kept it simple.
00:56:41We added very few flavors.
00:56:43I noticed that their sauce came out.
00:56:45Maybe a little too white.
00:56:47And I had a gut feeling that we might end up winning.
00:56:51Simply because the sauce wasn't quite right.
00:56:53This squid is a work of art.
00:57:10The scoring was done so well.
00:57:12Oh, good reaction.
00:57:31They like it?
00:57:32They're enjoying it.
00:57:33Nice.
00:57:34Let's go.
00:57:35Let's go.
00:57:42It might come down to preference, you know?
00:57:51Yeah, I think so.
00:57:52Yeah.
00:57:54It might.
00:57:56Be a lopsided win.
00:57:57It's very likely.
00:57:58Yeah, yeah.
00:58:00If we win, we'll win big.
00:58:02If we lose, it'll be close.
00:58:04The first match is so important.
00:58:06I'm sure it's delicious.
00:58:08It's not an important match.
00:58:09The tasting has officially ended.
00:58:14And now, we will proceed with voting for the first match.
00:58:19The moment of truth, dear Lord.
00:58:22Oh, man.
00:58:24Oh, my gosh.
00:58:25Okay.
00:58:26Should I pray?
00:58:27Give it a try?
00:58:28Just keep it inside.
00:58:29Oh, man.
00:58:31Consider the black spoon and white spoon dishes.
00:58:34Please vote for the team that you think prepared.
00:58:36The most delicious dish.
00:58:47I wonder if it'll be a landslide.
00:58:51The voting has officially ended.
00:58:53The black spoons and white spoons made very similar dishes, as if you consulted each other.
00:59:01But the flavors were so different.
00:59:04The white spoons dish brought out the texture of the Korean melon and the squid.
00:59:10Also, the fragrance of the apple and water celery really popped.
00:59:15The flavors were strong.
00:59:17And they hit you hard with each bite.
00:59:20While the black spoons dish was incredibly smooth, especially the blanched squid.
00:59:27The scoring was excellent.
00:59:29As soon as I tasted it, I told Chef An it was a work of art.
00:59:33So good.
00:59:33It seems like you tried to maximize the fragrance of the ingredients.
00:59:39Meanwhile, the other team focused more on the texture.
00:59:43They were very different, yet similar in some ways.
00:59:46Both dishes were delicious.
00:59:48At this time, we will reveal the voting results of the returning judges for the first match.
00:59:55Oh, my gosh.
00:59:57First, Judge Paek Chung-Won, please, reveal your vote.
01:00:06Black spoon?
01:00:06Yeah?
01:00:07Yeah, I voted black.
01:00:08I can't believe it.
01:00:13I focused on which team brought out the natural fragrance of the Korean melon better.
01:00:18I thought the dish from the black spoon chefs had imbued the true fragrance of Korean melon much more naturally.
01:00:27Next, Judge Ahn Sung-Jae, please, reveal your vote.
01:00:35Nice!
01:00:37Yes!
01:00:39Nice!
01:00:40Nice!
01:00:44I'm nervous.
01:00:47For me, there were too many textures in the white spoon's chilled salad.
01:00:53But in the black spoon's dish, there were these subtle fragrances that excited my taste buds.
01:01:00It was really satisfying.
01:01:02They got it.
01:01:03They acknowledge the delicate flavor.
01:01:05The flavor of the Korean melon.
01:01:07We've only lost two votes so far.
01:01:10We still have 98 votes left.
01:01:14Thinking about that is giving me hope.
01:01:16And now, we will reveal the results from the Mystery Judging Panel.
01:01:24Please...
01:01:25I can't watch.
01:01:29Please reveal...
01:01:31The final results.
01:01:35Oh, I'm excited.
01:01:36More black spoon votes?
01:01:44Or the same?
01:01:45Maybe?
01:01:45It's close.
01:01:46It's close.
01:01:47Wait.
01:01:47Oh, look.
01:01:48Oh!
01:01:55The current score is...
01:01:57White Spoon's 34 votes.
01:01:59Black Spoon's 34 votes as well.
01:02:02Oh, dear.
01:02:03The remainder of the votes that were cast all went to either the Black Spoon team or the White Spoon team.
01:02:15The Black Spoon team...
01:02:16Wow.
01:02:16Wow.
01:02:17...or the White Spoon team.
01:02:19What? Oh, my God.
01:02:19The difference was big?
01:02:21Whoa.
01:02:22Whoa.
01:02:23Oh, jeez.
01:02:24A difference of 30 votes.
01:02:27Jeez, 32 votes.
01:02:28That's such a lopsided score.
01:02:30Wow.
01:02:33We can't lose...
01:02:3634.
01:02:37Wow.
01:02:37Losing this would be a huge blow.
01:02:39Oh, man.
01:02:41Wow.
01:02:41We're so screwed.
01:02:43We're screwed for sure.
01:02:45And now, we will share the results.
01:02:51Be white.
01:02:52Be white.
01:02:53Black.
01:02:55Now, please reveal...
01:02:57The last votes.
01:02:58We'll see you next time.
01:03:28We'll see you next time.
01:03:58We'll see you next time.
01:04:14Woo.
01:04:16Wow.
01:04:16Bye.
01:04:16Foreign.
01:04:17You're welcome.
01:04:18Bye.
01:04:19You're welcome.
01:04:19Bye.
01:04:20Bye.
01:04:20Bye.
01:04:20Bye.
01:04:23Bye.
01:04:23Bye.
01:04:25Bye.
01:04:27Bye.
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