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00:00Tonight, three food families with years of experience
00:02in the restaurant business are taking over Flavortown Market.
00:05I mean, they're ready to prove that their family cooks it
00:08best.
00:09We're Thai.
00:09We got to represent.
00:11We have to bring Thai flavor to Flavortown.
00:13My mother, she's the flavor queen.
00:15Stay focused.
00:16Don't make a big mistake.
00:17This family fires on all cylinders.
00:19All right, let's go.
00:20Let's go.
00:20It's so loud in here, because as families,
00:24they're yelling at each other.
00:25This is outstanding.
00:27We timed it.
00:28We timed it.
00:29It's Food Family Takeover right now.
00:31Hey, hey, right, hold it right there, Dad.
00:33What are you doing?
00:34You're the new assistant to the assistant manager.
00:37Ridiculous.
00:37It's a Food Family Takeover tonight on...
00:40F&D Family Grocery Game.
00:45So let's meet our three food families.
00:47Hey, hey, hey, Dad, Dad, what are you doing?
00:49Go take a break, and do me a favor.
00:51Clean the bathroom while you're at it, all right?
00:52This is going to be the payback on this.
00:55You got it, Dad.
00:56All right, first up, we have the Asapahu family.
00:59Chef owners of Ayara, the L.A. Thai restaurant,
01:02started by their parents.
01:04We're siblings.
01:06I'm the oldest.
01:07Peter's the second, and Kathy's our third.
01:09Uh, third.
01:11Our pair is third.
01:13My parents opened Ayara Thai in 2004.
01:17When we were growing up, we were always in the kitchen
01:19together, working together, arguing with each other.
01:24Vanda's the boss.
01:24Vanda's the boss, yes, for sure.
01:26She's the oldest, so.
01:27What's up?
01:28How are you guys doing?
01:29Good.
01:31Then there's the powerhouse team behind Neo's Creole Cafe
01:34and Neo's Steakhouse in New Orleans, Louisiana.
01:38Jared is my firstborn.
01:41And Stan, yes, and Stanley is the first cousin.
01:43I think we do have the best Creole food in the city.
01:47At the restaurants, I do everything.
01:49I wear all the hats.
01:51I'm kind of in charge of the steakhouse.
01:52I'm really like their sous chef, but when neither one of them
01:56are there, I am the man in charge, which is very rare,
02:00because my mother's at work 24-7.
02:03All right.
02:03You guys ready?
02:04Yes, we are.
02:06All right.
02:07Guys, what's going on?
02:08What's going on?
02:09And finally, chefs and owners of Be Be Bop,
02:12a Korean restaurant in Dallas, Texas.
02:16This is my brother, and this is my husband,
02:18and we do Korean fusion.
02:21We've been working together since 2008.
02:23The whole family's involved in the restaurant.
02:25Mom, dad, all the kids.
02:28You know, I couldn't ask for anything more
02:29to be with my family as much as I can.
02:32We feel the same way 95% of the time.
02:35How are you guys?
02:37Welcome.
02:39Hi.
02:42Welcome, families.
02:43In honor of families taking over the Flavortown Market,
02:47I've decided to take over the hosting duties
02:50on behalf of the Fieri food family.
02:52That's great.
02:53And my dad's over there cleaning the bathroom or something.
02:56Who do you think is taking this competition on this?
02:58Hi.
02:59Oh, right here.
03:01I want you to make the judges a weeknight family favorite.
03:06How does that sound?
03:07Great.
03:07That fast, easy, go-to meal that everybody loves, right?
03:11So, you know, just keep a sample.
03:13Um, I mean, sorry, just keep it simple.
03:16No.
03:16Wait, I forgot.
03:18That's a sample.
03:19Oh, no.
03:20Because you know what?
03:21We're playing at one of our favorite games.
03:23Keep it sample.
03:24You got to get the sample.
03:26Okay.
03:30Is the bathroom clean?
03:31That, yeah.
03:32Tell you what, to go down to produce, you have a sample table to run.
03:35Awesome.
03:36See you over there.
03:37Now, get the, take the broom.
03:38The Fieri family has set up four sample tables around the market because you have to use two of them
03:44in your dish.
03:45Wow.
03:46Before we start, I'm going to let you guys kind of huddle up, speak for a minute, figure out what
03:50you want to make.
03:51One minute, what are we going to do?
03:52What are we going to do?
03:53We can do the chicken and roast chicken.
03:55We can roast the chicken.
03:56The chicken.
03:56Let's come.
03:57All right.
03:57Now, we need sides.
03:59Let's do fried chicken.
04:00Come on.
04:00Fried chicken.
04:01The kids always love that.
04:02Yeah.
04:02Tom Yum noodles, too.
04:03I think Tom Yum has it.
04:05Three, two, one.
04:07Go.
04:07Stop.
04:08Oh.
04:08Let's go.
04:09Let's go.
04:09Let's go.
04:11Let's go.
04:12Right, right, right, right, right.
04:14We want to represent our family with the flavor.
04:16We have to bring Thai flavor to Flavortown, right?
04:19Tom Yum noodles is the go-to for our family.
04:22Noodles.
04:23We didn't get noodles.
04:23I did.
04:24I got Thai noodles already.
04:25Ground pork.
04:26Ground pork.
04:27Ground pork.
04:27We need to make sure that it tastes just like how we make it at the restaurant and how we
04:32make it at home.
04:32But, of course, we have to put two special ingredients into the Tom Yum noodle soup.
04:37Come to my table right now and get your brie.
04:40Maybe take three.
04:41I don't know.
04:42Come get your cheesy crackers.
04:44You can use them as breading.
04:45All right, Ryan.
04:46Right here.
04:46Full body.
04:47Right here, folks.
04:48The only place you need to shop.
04:49Donkey sauce.
04:51First thing we ran to was Ryder's table.
04:53Come get your cheesy crackers.
04:54We didn't know how we would use it.
04:56I don't need to sample it.
04:58Next step we went to was Penny.
05:01Chefs, you've got to try this brie.
05:02Here, what do we got?
05:04Try the samples.
05:05It's fantastic.
05:06Is that what's green?
05:06What is the cheese he has?
05:07Yeah, it's good.
05:08This would be great on wontons because we love cheese wontons.
05:11We actually just had cream cheese wontons at the airport on the way here.
05:14Good luck.
05:16Fish sauce.
05:17Get all of it.
05:18We hit the international aisle hard.
05:20Can you get the oyster sauce?
05:21Where was the oyster sauce?
05:22Let me see some cheese.
05:22Oyster sauce is down here.
05:23We're just a really saucy family.
05:25Donkey sauce.
05:26Donkey sauce.
05:27Sample, sample, sample, sample, sample.
05:29So the next up guy has donkey sauce.
05:31This is a combo.
05:32You've got mustard and garlic and black pepper and Worcestershire.
05:36We didn't know how we would use it.
05:38Just take it and then we'll decide back at the station.
05:41Let's go.
05:42Oh, fantastic.
05:43I'll give you two bottles.
05:44There you go.
05:45I'm hungry.
05:45You got a snack, you want a donkey sauce?
05:46There we go.
05:47The cart is full.
05:49It's a mess inside of there, but we got all of it, so we got to start cooking.
05:52Come get your hot red wine.
05:54Full body red blend.
05:56Let's go.
05:57I'm not using wine, but I want to drink.
05:59Let's cheers.
06:00See, now that's how you shop.
06:01Let's go.
06:03Chicken, chicken, chicken, chicken.
06:08Wait, wait over there.
06:10Sample.
06:10Grab the chicken.
06:11Grab the chicken first.
06:13So for weeknight family favorite.
06:15Kids always ask for the fried chicken.
06:17Come get your crackers.
06:18Come get your crackers.
06:19So for me, I saw Ryder with those cheese crackers and I was like, we can use the cheese crackers
06:24as part of our dread.
06:27The other part of Korean fried chicken is a nice glaze.
06:30Which one?
06:31Any one.
06:31Straight, white, straight.
06:33Then we went around and we saw a guy.
06:35Donkey sauce.
06:36I want the sauce.
06:37Okay, we got to try the sauce.
06:38This goes with, I mean, just delicious.
06:40Get it there with the chicken guy tender.
06:43Immediately, I knew that this worked great with the frisee salad.
06:47A big part of the reason why we're on this show is because of our kids, how much they love
06:51this show.
06:52You know, we want them to not be afraid, take the opportunities you get.
06:57So when we got this opportunity, they made sure that we did exactly what we tell them to do all
07:02the time.
07:03All right, we got enough for everything?
07:05Okay, start taking it out.
07:07Chicken, chicken, chicken, chicken, chicken, chicken, chicken, chicken, chicken.
07:12We can make family favorites always some kind of chicken, potatoes, and a vegetable.
07:17Come on, come on.
07:18Get the dog, get the dog.
07:19Home cooked Creole type food.
07:21Hey, chefs, over here, this is the best cheese in the world.
07:24All right, let's get the dog cream.
07:24It's so great in whatever you're making.
07:26I'm not too sure what we're going to do with it, but we're going to grab the bread anyway and
07:30we're going to figure it out.
07:31Potatoes, potatoes, potatoes, potatoes.
07:32Potatoes, potatoes.
07:33Which ones do you want, chef?
07:33The smaller ones, they'll go faster.
07:36Donkey sauce.
07:37Donkey sauce.
07:37Donkey sauce.
07:38Especially for the Creole New Orleans food, this right here is Worcestershire garlic and mustard.
07:43Package deal.
07:45Donkey sauce is good.
07:46We're going to make it work.
07:47Everybody collect their donkey sauce and I am out.
07:52Because we have three families with three different cultural backgrounds, I'm excited to see what a weeknight dinner looks like
08:00at their house.
08:00And they all work together all the time, so, you know, I mean, that's a huge advantage.
08:06You guys are good?
08:07Yeah.
08:09Once Cathy's done with the dumplings, feel the dumplings.
08:12Miranda's really good at delegating.
08:14Maybe I am a control freak.
08:17Peter, get all the limes.
08:18That is a lot of limes.
08:20Making Tom Yum noodle soup.
08:22Tom Yum noodle soup.
08:24This broth is the star of the dish.
08:26We have to get it right.
08:27First, I added frozen chicken and mushroom broth.
08:31I needed tons of lime so that we can get that Thai flavor that we're known for.
08:35Thank you, Peter.
08:37I did something.
08:38You did something, yeah.
08:39Let's go.
08:40All the aromatics.
08:42Dry shrimp.
08:42The lime juice and the fish sauce.
08:45Dry shiitake mushrooms for the broth.
08:47Yeah.
08:47It's coming.
08:47It's still falling.
08:49We've got 23 minutes.
08:50We've got 23 minutes.
08:51Keep your head on.
08:52Just keep going.
08:53Cathy's the youngest.
08:54No, but you're assertive.
08:56I'm assertive.
08:56That's a good word, yeah.
08:57Yeah, assertive.
08:58I'm going to be done with the wonton filling.
09:00Yeah, so you need the wontons?
09:02Yeah, so get ready.
09:03So, into the food processor, I have cilantro stems, ground pork, some lobster meat.
09:10Then soy.
09:12You have to integrate the cheese in the thing.
09:14Yeah, I got it.
09:18Gameplay is super important, so I need to make sure that ingredient stands out.
09:21Okay, Peter, wonton.
09:23Wantons?
09:24Make the wontons.
09:26All right, guys, wontons going in.
09:28No, that's supposed to be boiled.
09:30Those dumplings are supposed to be boiled.
09:31Oh, my gosh.
09:32Peter!
09:33Uh-oh.
09:34Uh-oh.
09:35All right, well, I'll eat that later.
09:37Mom would be disappointed.
09:39We want to represent our family.
09:41Let's fix it and make it right.
09:43Can you make some more?
09:44Yeah, I'll make more.
09:45I can make eight.
09:46Make eight.
09:47Hurry up.
09:48Yeah.
09:52Peter, you didn't close the lid.
09:54No, no, it was over-boiling, Vanda.
09:56They go, you do it.
09:57Yeah, you do your chicken.
09:58Go ahead.
09:58Come on, come on.
09:59We got this.
09:59It's so loud in here, because as families, they're yelling at each other.
10:04And I love it.
10:06Chefs, you got 20 minutes left.
10:08All right, guys.
10:13Chefs, what's on the menu?
10:14It's going to be a fried chicken with a soy, ginger, honey glaze, and a nice Frisei salad.
10:20Got it, got it.
10:21And what did you use for your shopping items?
10:23We're using your sauce.
10:25Your sauce.
10:26And we're using the goldfish as a crust.
10:28Well, Korean does cheese.
10:30I mean, so cheesy cracker.
10:32So for the dredge, we use flour, a little cornstarch.
10:37So, you know, we were concerned with adding that cheese cracker into it.
10:41It could start to burn.
10:44For me, I didn't have much experience with Korean food, but one fell in love with her and fell in
10:50love with the cuisine.
10:51We've been working together since 2008, so we've had our highs and our lows.
10:56We worked together really well as a team.
10:58Ooh, that looks good, Greg.
10:59Oh, yeah, that's good.
11:07How's it going, Steve?
11:08What's going on, Chef?
11:08How you feeling today?
11:10We got a little roasted chicken along with roasted potatoes, and we're going to do some fresh asparagus.
11:15Good thinking.
11:15Good thinking.
11:16Let's go.
11:17Teamwork made the dream work.
11:19Can't go wrong with chicken and potatoes.
11:20That's a meal my mother used to cook for me growing up, maybe once or twice a week.
11:25Let's see.
11:26I'll do what I got.
11:26What else to make sure we got everything?
11:28I tried to put together one of our great seasonings that we use at the restaurant.
11:32Smoked paprika, dark chili powder, cayenne pepper, and then went on from there.
11:38Secrets, right?
11:39A few of the things we can't tell, y'all.
11:40Yes.
11:41To save a little time, we put it in the fryer.
11:43Ah, it's hot.
11:44Let's go.
11:46All right, Chef, all four of our chickens are down.
11:48All right.
11:49All right.
11:50All right, I'm ready for the potatoes to go in the oven.
11:54About 30 years ago, I started doing suppers to sell just to take my kids on a vacation.
12:00It went so well, then we decided to do our own restaurant.
12:03I've been growing up in this restaurant since I was 12 years old.
12:06I get my skills from my mother.
12:08She's the flavor queen.
12:10He's not going to get a raise, but thank you.
12:13Chefs, 15 minutes to go.
12:1515 minutes.
12:16Weeknight meal.
12:17Okay, I think it's coming along.
12:21Here, where's the wontons?
12:23They're right here.
12:23I just got to fold them now.
12:24Typically, with the tom yum noodle soup, there's a bit of ground pork that gets added on there.
12:30We have no time.
12:31Okay, here, wontons here.
12:32Wontons.
12:33There's four.
12:34And then four more.
12:35Vanna, can you boil the wontons?
12:36Yeah, I'm boiling it right now with the pork.
12:38Okay, here it is.
12:39To give my broth even more depth, we got the donkey sauce.
12:43Let's go.
12:43Guy sauce.
12:44Donkey sauce.
12:45There's a Thai version of tom yum, which is a tom yum nam khon creamy tom yum.
12:51And it was perfect for it because it was creamy, it was tart, which aligns with our broth.
12:58Donkey broth.
12:59Nine minutes.
13:00She keeps calling out a lesser time than is the time to keep her family moving.
13:06Brilliant.
13:07Yeah.
13:07That's brilliant.
13:08Yeah.
13:09Ooh, let's go.
13:11Eleven minutes.
13:12Eleven to go.
13:15How are you doing on the chicken?
13:17Good.
13:17Good?
13:18The chicken, you can see it's frying up beautifully.
13:20I'm making the sauce.
13:21This sauce is very complex.
13:23It's got honey, sesame oil, soy sauce and sugar, ginger and garlic.
13:28It keeps going.
13:30I'm just waiting for this sauce to reduce.
13:33I'll do this.
13:33I'll do this.
13:34I got it.
13:35Jump on the salad.
13:36We're going to do a frisee salad to brighten it up.
13:40This donkey sauce is good.
13:43Yeah, incorporate that into some kind of dressing, Sandy.
13:46Because that creaminess and stuff should balance this acid.
13:48That sounds great.
13:49After the grapefruit, what am I going for?
13:51Going for the lemons.
13:52Dude, this is a lot harder when the pressure's on.
14:00Grab the asparagus.
14:01We just put it on a grill.
14:08Next, we took the potatoes out the oven, we put the brie on top, we put it in a salamander
14:13so
14:13the cheese can kind of melt.
14:15The brie went onto the potatoes and it's getting salamander.
14:18That's a good idea.
14:19Just keep your eye on it.
14:21All right.
14:21The Neo family, they've got the thigh and the drumstick, which is an excellent piece of chicken.
14:27Especially when you keep them together, you just lock in all the juices and all the flavor.
14:31Difficulty is, it takes the most time to cook out of all the chicken.
14:36I'm nervous about the chicken.
14:37My heart's being like real warfare.
14:39It's okay, mama.
14:39This is what we do.
14:40Five minutes!
14:42This bok choy needs to come out.
14:44It's too hot right now.
14:46Dom yum soup isn't whole without the bean sprouts and bok choy.
14:50And mom always tells us to eat more vegetables.
14:53Okay, so noodles are going in the bowl.
14:55So before I add the broth in, I add some bean sprouts and bok choy into the bowl.
15:00At the restaurant, we usually have baby bok choy and we just cut off the bases and use that.
15:05Today it was a little bigger.
15:06Vanna, do you want to taste this one more time before it goes?
15:08No, trust me.
15:09Okay.
15:09A little telepathic, that's our power.
15:12I trust you.
15:13I start straining the broth and I want to make sure it's just nice and creamy and pure silky in
15:18the bowl.
15:22How is it?
15:23Delicious and spicy.
15:25Those noodles are going to soak that up.
15:27All right, wontons are ready to go.
15:29Peter, you have the ground pork.
15:31You're coming with the ground pork?
15:32Yeah.
15:32Peter, try it and put a little bit of salt and then toss some donkey sauce in it.
15:36And then some of that chili oil.
15:38Okay.
15:39Yeah, I'm going.
15:41Okay, donkey delicious.
15:42Let's go.
15:43Okay, go for it.
15:45Vanna, help me tighten it up.
15:50Four minutes, four to go.
15:52That is coming down to it, you guys.
15:54Can you please taste the sauce for me?
15:59Oh yeah, that's good.
16:00It's good?
16:01Yeah, right where you want it.
16:02Let's start plating, Steve.
16:03Okay.
16:03Make sure you get a little bit of everything when you taste it.
16:06Great.
16:08Good?
16:09Oh my gosh.
16:10This is great.
16:12We got this.
16:13Stay focused.
16:14Don't make a big mistake.
16:15Just don't make a big mistake.
16:17Okay, fried chicken.
16:19That looks great, Greg.
16:20Chicken looks beautiful.
16:21I'm going to take it out, pass it over to Sandy.
16:24She's getting ready to do that nice brush on with that glaze.
16:27All right.
16:28Wow, that plate came together.
16:31Wow.
16:33Three minutes.
16:37Take it out, you think we good?
16:39Chicken come out.
16:40All right.
16:41This chicken needs to be done, and our chicken was not done.
16:44We don't have a lot of time.
16:46So we took it out, we kind of cut it up some.
16:49Come on, come on, come on, come on, come on.
16:51Ain't nobody going to eat no more chicken.
16:53If we don't have this chicken done, we do not have a meal.
16:57Chef, get everything else ready, the potatoes, everything.
16:59I'm going to finish this chicken off on the grill.
17:01Ooh.
17:01Ah, Jared.
17:03Two minutes.
17:04You know I'm really nervous about that chicken, right?
17:06I'm going to have it ready, mama.
17:07Keep your eye on the potatoes, potatoes, potatoes, potatoes.
17:09All right, okay, I got you.
17:11All right, start plating up.
17:11The chicken will be the last thing we throw on.
17:14Hot, hot, hot.
17:16One minute!
17:18Cheesy potatoes?
17:19Oh, these potatoes are going to be ridiculous.
17:21Yeah.
17:2150 seconds before I put this chicken on, y'all.
17:23Chicken on the plate, Jared.
17:25Pulling the chicken off the grill is looking really promising.
17:28Oh, my God, we got 40 minutes.
17:29What?
17:30Get the chicken on the plate.
17:31Get it on there.
17:32Get the chicken on the plate.
17:34That's all we need.
17:35Grab the asparagus and add that world famous donkey sauce to it.
17:39Hit the donkey sauce, T on the asparagus.
17:41Hit the...
17:4210 seconds, Neos.
17:43Very good.
17:44Get it on there.
17:46Four, three, two, one.
17:49That's it.
17:50Stop working, chefs.
17:52Last second.
17:53Wow.
17:53All right, we timed it.
17:55We timed it.
17:55We timed it.
17:56Oh, Kathy.
17:58I think it's good.
17:59I think it's going to be really good.
18:00Woo!
18:01Wow, nice job, families.
18:03Chicken cook right.
18:05That chicken cook.
18:06Judges, this is Family Food Takeover.
18:08The food families had to make a weeknight family favorite
18:11using two of the items from the Fieri family sample table.
18:15First up, the BB Bop family.
18:17Tell us what you made.
18:19For our weeknight family favorite, we made a Korean fried chicken
18:22with a soy ginger glaze.
18:24It incorporates in the crust the cheddar crackers.
18:28And then we also made a frisee salad with a citrus, and we put that donkey sauce in there.
18:39BB Bop family, the cheesy crackers, I think, should make it into the next version you make for your children.
18:47Well, keep that in mind.
18:49Because I can imagine my kids losing their mind over it.
18:53It's so evenly dredged, so evenly fried.
18:58Mom's glaze?
18:59Yes.
19:00Bottle that stuff.
19:01It's so good.
19:02And that donkey sauce was a great choice to put on that sauce.
19:07But the salad is a little bitter.
19:09Okay.
19:09The grapefruit is bitter, and the frisee is a little bitter.
19:12I just need some relief from that.
19:15That makes sense.
19:17All right, not to be outdone.
19:18Ayara family, let's hear about this.
19:22We did a tom yum noodle soup.
19:24We incorporated the brie into the wontons.
19:27And then we also incorporated donkey sauce in the soup broth.
19:39Ayara family, I would like your address, because I'm coming over for dinner.
19:43This is delicious.
19:45And what you did with that donkey sauce in the broth is amazing.
19:50It, like, really kind of adds a balance to all that acidity from the limes.
19:54And I did see you squeezing limes for, like, half of the time allotted.
19:57Nice work.
19:59And the noodles, like, perfectly cooked.
20:02We've got sort of that soft, sort of slippery bok choy.
20:05That sautéed pork, soft wontons.
20:08But the smartest thing I think you did was choosing the brie as one of your samples.
20:13Because the funkiness of brie reminds me of the funkiness of fish sauce.
20:17This is really well done.
20:19But the bok choy is hard to eat, right?
20:23Especially for a soup and something so brothy.
20:25I wish that would have been broken down a little bit.
20:29Not to be outdone, they've been waiting patiently.
20:31The Neo family, tell us about this dish.
20:34Well, we did a roasted chicken along with roasted potatoes and peppers.
20:39And melted the brie over the roasted potatoes.
20:42And also, we finished the grilled asparagus with Chef Fieri's famous donkey sauce.
20:57Neo family, I've eaten a lot of chicken.
21:00This is delicious.
21:05Brie on the potatoes under the broiler?
21:09That's naughty.
21:10And it's delicious.
21:12Like, what a great fatty starch.
21:16I was worried about you guys for a minute with the chicken.
21:18Are they gonna make it?
21:19You made it.
21:20But I wanted to see those sample items incorporated a little bit more into the cookery
21:25as opposed to sort of a right on top moment.
21:28Okay.
21:29All right, listen.
21:30If the competition was based off of family unity and working together, everybody won.
21:35A lot for the judges to discuss.
21:37In the meantime, back to the kitchens.
21:40We'll call you in a bit.
21:44Is anybody safe, safe, safe?
21:46Yes.
21:46The Ayara.
21:47Yeah, Ayara.
21:48The Ayara family.
21:49I was gonna go Neo stay, only because it felt more like what I would whip together on
21:55a weeknight.
21:56So good.
21:57My vote is for BBBot to stay.
22:00There's two parts to the game, right?
22:02Yeah.
22:02It's the family favorite and the keep it sample.
22:05Yeah.
22:06And I feel like they played the keep it sample part of the game better than the news.
22:14Narrow margin.
22:16Narrow margin.
22:17Very narrow.
22:17Yeah.
22:23sadly enough and i hate this where's hunter when he wants his job back
22:29let hunter come be the bearer of bad news unfortunately the team that we'll be checking
22:33out will be
22:39the neo family only thing that took you down in this round unfortunately we asked you to
22:44incorporate some sample ingredients and that's one of the things i see chefs go home from
22:48more often in this competition they just throw it on the plate thank you so much
22:57it's disappointing but i'm very proud of these two guys right here the experience guess what
23:03and it's priceless being able to work with people you really truly love and care about yes
23:12uh excuse me fiedi family father mother rider mimi there's mimi
23:22congratulations thank you thank you the family that prepares the best dish in this round gets
23:28to shop flavor time market for up to twenty thousand dollars
23:35however first i'm going to give you a chance to win a big advantage in this round with a fiedi
23:41family quiz please grab the whiteboards and the markers out of your carts we're going to read you
23:48a series of facts about the members of our family your job is to decide whether that fact is true
23:53or false the first team to get two answers correct will win a two-minute head start in this next
23:59challenge two minutes that is a big deal you know mom why don't you read the first i would love
24:06to
24:07guy moved to france on his own when he was 16 true or false true true let's see your answers
24:14for
24:14number one both true okay both families tied with one well mimi rider broke his leg riding a
24:22motorcycle on his 18th birthday okay okay well false it was me
24:37so bebop family congratulations first of two points and you win the fiedi family quiz
24:43so an extra two minutes on the clock for you two minutes simply now for this final round i want
24:49you
24:49to meet the judges how about a sunday supper you know that comforting plate of food representing all
24:56those classic family recipes and slow cooked flavors but here's the thing please stand in front of your
25:02carts we won't be needing those today all the ingredients for your big sunday supper must fit
25:10in your little baskets there we are going to play triple divide and conquer brand new first ever on
25:18triple first ever we've divided the store in three so that each family member can shop in their own
25:25section genius right all right all right the chefs with the red baskets will shop aisles one through
25:32three the ones with the yellow baskets will shop aisles four through six and the ones with the blue
25:37baskets will shop aisles seven through nine and i know you're thinking about ten don't worry
25:41you should get your own little section you can't cross your line by the way can't cross the line
25:45now you'll need to agree upon your supper and its ingredients so that you can communicate because
25:51you're only going to get one shop okay 30 minutes to divide shop prepare and conquer
25:58your sunday supper any questions three two one go oh go go go oh my gosh two minutes two minutes
26:06that's a big deal that's valuable to do kalbi with pop and kimchi together something like that
26:12oh okay kimchi chicken kimchi that's great get the pork like some kind of salty pork and the short rib
26:18and then you grab the rice yes yes okay go go go go i'm nervous splitting up because we can't
26:26really
26:26communicate let's get some short rib i streamline it to the proteins and i want that short rib because
26:35that is the classic cut for our korean kalbi but then i also know we need some kind of fatty
26:40pork for
26:42the kimchi jjigae so we need to have a starch i run by the frozen section and i noticed that
26:48there's
26:49frozen jasmine rice so i thought might as well grab that just in case this is also one shop so
26:54we only
26:54get one chance all right sandy greg you guys good yeah i'm gonna get aromatics and then the veggies for
27:00the um curry there's rice here but try getting that rice too uh-huh two one go go go go
27:07go go go i grabbed
27:09some ginger and garlic for the marinade for the kaiwi and i see kimchi so i grabbed two of those
27:16to make
27:16sure that we have enough for the kimchi stew rice this is what i need not sure how we'd manage
27:22the
27:22time so i grabbed the microwavable rice off the shelf normally this stew takes quite a bit to cook
27:29at least the day but we needed to raise that flavor really quickly so we used a lot of umami
27:35packed
27:36sauces gonna do a little fish sauce get the cochicado oh here we go yeah sweet oh and a little
27:42dashi yeah
27:46so i'm grabbing the frozen jasmine rice it's a quick rice and it was better than the other pre-cooked
27:51rices you know getting the proteins that was like the easiest out of it oh this is great
27:57dodgyness crab meat perfect i'm grabbing the fresh produce all of the aromatics lemongrass
28:04lime leaves ginger thai food uses so many ingredients
28:11okay i'm coming back fish sauce i have the international isle so i grabbed all the sauces
28:17oyster sauce curry paste oh let's get this yellow paste i'm gonna mix it with red and penne let's
28:25do it all right let's go let's go 26 minutes remember you only get one shot did you get the
28:31brown sugars down this side i love the way thank you steve oh peter get the eggs duck eggs
28:40i can't tell what conversations are what right now okay okay let's go let's go this is stressing
28:46me out bb and bop they're going they're done right here right here okay let's go let's go let's go
28:51let's go it's the finals you know for 20k we got to do it
28:57it's good can't go back now it is game time
29:04not my store today
29:0924 minutes with sunday supper i'm expecting like big thoughtful has to be like you've been at it all
29:17day kind of sunday supper yeah bb bop what's on the menu what are we making today i'm making the
29:23um kimchi jjigae this is a very like at home meal you rarely find this at korean restaurants because
29:31restaurants don't have the time to age it see it's going to the short ribs so when we think of
29:36dinner
29:36kind of like a nice meal on sunday we do khali beat which is a classic korean dish and then
29:42greg there
29:43i think is working on the marinade for the stew it's really important that we get that kimchi cooking as
29:49quick as possible because it does take normally at least a day the hondashi sauce oh hondashi sauce is
29:55the best butter there's got to be lots of butter that's the key and we put some guantale in there
30:01some smoked pork you got to give us some time to melt together yeah i know it's just gonna melt
30:06just
30:06let it do its thing okay steve why don't you get the rice that heated up okay rice gotta get
30:13this ginger in
30:14there so in the marinade goes the ginger sesame oil as well as some brown sugar in there get it
30:23as
30:23smooth as possible and then get it on the short ribs probably is marinating pretty well we have
30:29immigrant parents they cooked korean food every day if we win we want to celebrate by taking our parents
30:37to korea on a trip i always hear their stories of you know when they immigrated so it's kind of
30:43like
30:43getting back to roots uh when should we start the grilling i mean it's going to go quick so we
30:49need
30:49to save some time we don't want those overcooked 20 minutes team ayara how we doing oh we're doing
30:56curry crab it's my dad's recipe i'm cleaning out the um crab peter what are you working on veggies
31:04yes you're working on the thaw yes i'm working on the the curry
31:08uh into the blender i added curry paste chili pepper heavy cream
31:17this family fires on all cylinders over here i'm putting a little bit of fish sauce
31:21and a little bit of white soy we need a velvety eggs
31:27before adding all of the curry paste we're cooking a family dish and our parents don't know that we're here
31:34going on guys grocery games is already a lot of pressure telling our parents would have been
31:40an unmanageable amount of pressure we have to get it right so hi mom
31:45hi dad 15 minutes chef 15 to go kimchi guys almost ready guys marinated short rib has now been in
31:55there
31:55for a while i'm going to get on the grill our grill master is great for sure get a lot
32:00of char
32:02check the rice rice is ready to go as i'm looking at it i can tell it's a little bit
32:07slimier
32:08than usual this is overcooked in the microwave okay oh yeah we need rice for this dish it's really
32:16important good thing we've got two rices yep we lucked out because steve also grabbed frozen rice
32:23let's do it in the pan yeah that's a little bit of water i don't want to mess this up
32:31and then we
32:31lose out on the family trip this rice doesn't hate up we're in trouble eight minutes all right crab
32:38caddy you do this can i get some of the veggies in yet yeah put the veggies in all right
32:44i'm putting
32:45the peppers in now and then you need this crab all of this crab
32:52hi guys how we doing chef this is a curry crab and what's in this a curry paste shrimp paste
33:00duck
33:01egg you want yeah uh-huh i need them too but keep it separate keep it separate how's that
33:08yeah good amount of heat on that let's do chili fish sauce we're going to make picnic
33:14five chili fish sauce and we're going to add a little bit of lime and then i realized that i
33:19forgot to grab the lime oh i didn't grab lime you forgot lime we have vinegar do we want to
33:24add that
33:24yeah vinegar okay ten chilies peter you think ten chilies want to kill the chef we're thai we're thai
33:30we got to represent all right vanda i think this is plenty don't forget the rice peter yes i won't
33:38chefs hunter says you have five minutes left hunter says five minutes left i'm just filling in
33:43how's that right now taste it guys i get the rice i realize it's a little bit overworked but
33:49what can we do some of that growth that looks good sorry great that's perfect what's stewing up over
33:56here that's kimchi chicken a kimchi stew uh yeah flavor hello
34:08all right short ribs i need to go on these are recipes that my mom taught us and these are
34:13our
34:13recipes that we're teaching our kids to make it's gonna be the winning dish that takes us to korea
34:18all right two minutes rice is done yes should i season the rice a little bit like a little salt
34:28and
34:28butter i'm thinking i should do a little something to this rice just to bring it up to match the
34:35intensity of the curry i'm gonna put some of cool in the rice i have the rice ready in the
34:39bowl in the
34:40pot vanna's got the curry and we've all tasted it and agreed that it's killer all right where's the chili
34:45fish sauce right here can you taste it yeah yeah good hopefully we made our parents proud
34:52three two one all right chef that's it well done here it's all off yeah turn everything's off good
35:00job everything's off good looking place this is food family takeover game two to make a super sunday
35:10supper bb bop team what'd you make there is no sunday supper in a korean household without a stew
35:16so we made a flavorful kimchi stew and kaiwi korean-style short marinated short rib
35:29when i saw you dump that entire jar of kimchi into that pot i was like jigging it's happening
35:34it's happening i'm so excited that you made it really really beautiful rich flavors and then
35:40move over to these short ribs holy cow they're incredibly tender thank you
35:47it is gorgeous except for the rice y'all the rice is mushy the rice has been overworked and it
35:55got a
35:56little gluey not to be outdone ayara family tell me about this all right so this is our sunday supper
36:04crab curry the way to eat it is to have it with a little bit of jasmine rice you have
36:10chili lime
36:10prick numpa on the side
36:20i adore this and especially for a sunday supper when when my family makes crab curry this is what we
36:27do
36:27i'm getting a little choked up because i'm relating this
36:32to my own family and getting to eat crab curry with them it is a visceral family bonding experience
36:40absolutely the rice is a real shiner it's deeply flavored which you know like it really i was like
36:59yeah you know some nice cilantro or some lime zest something like that would have been
37:04a little palette cleanser against all these rich beautiful flavors
37:08thank you thank you one of these two teams in a shop flavor town market for up to 20 000
37:15bucks
37:16thank you very much call you in a bit thank you thank you
37:24i listened to the first i listened to bb bop yes and i thought well they won yeah
37:30then the ayara family comes in they won yeah then i go back to what you said about the bb
37:35bop they won
37:36yeah thick bb bop man those short ribs delicious so tender only bad thing for me was the rice
37:46yes let's talk about the other one man to make that level of flavor of that curry i mean we
37:52saw
37:52them do it it was like three minutes like there wasn't something missing from that plate that felt
37:57like a full meal yeah besides the lime i wanted a little bit more of that sort of freshness all
38:02right
38:02i need an answer
38:14this was not unanimous the winner of our food family takeover is
38:23congratulations
38:25ira family well done well done thank you good job good job you guys did great bb bop i gotta
38:36tell you
38:36you should be very proud of yourselves you're definitely a family to contend with thank you
38:40thank you thank you thank you thank you thank you so much appreciate it thank you brother the rice
38:46yes the rice even though we lost i think we represented love
38:57we didn't tell our parents that we were here
38:59you didn't tell your parents you're here
39:02by telling them i think it would be like a mental game for us more so
39:05it was best to not tell them and just surprise them my mom might be mad that i put butter
39:10in the
39:10rice this is so neat for your mom and dad to be finding out now what are their names
39:18andy and anna anna andy congratulations the kid just rocked the house huh well done
39:25what do you do with the money we have an amazing team we have these annual trips that we do
39:31and
39:31we don't just bring the team we bring their extended family too come on that's awesome it's
39:36time to go make some money congratulations our champs
39:41this list right here has five clues every item you go and find i'm gonna give you
39:50four thousand bucks wow get all five items put them in the cart you win twenty thousand dollars
39:57okay yeah this is gonna be one heck of a party wait wait hold on hi what you're just gonna
40:04do
40:04this without me i've been running the whole show without you listen time for you to go on break now
40:09you're gonna break look hey i'll be back next week folks welcome back hey congratulations thank you
40:17as soon as i finish reading this first clue then you guys can go number one this best-selling
40:22produce in the u.s is a fruit sold in bunches bananas bananas bananas okay
40:28right here right here okay next clue next clue boom four thousand dollars okay you guys all right
40:37number two this cured meat is the most popular pizza topping in the u.s right right right right pepperoni
40:47oh my god eight pounds a buck frozen entree featuring everyone's favorite mayor of flammertown on
40:54its packaging i think it's on that other side it's on the other side here is it do you see
40:59it right
41:00here right here spread the news this part made with eggs is the top seven condiment in america
41:09all the way bands all the way bands the three of them running with the cart is
41:13hysterical
41:17these small crustaceans are the best-selling seafood in the u.s
41:22these small crustaceans are the best-selling seafood in the u.s
41:48this is the best-selling seafood in the u.s
41:52american television that's gonna be awesome they took 20 000 bucks this week what will they get
41:57next week next week you gotta find out see you on triple g adios
42:00you
42:00you
42:00you
42:00you
42:01you
42:01you
42:01you
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