00:06Our wildcard chef has bested many to this point.
00:10Now awarded the title of Iron Chef for an unprecedented display of culinary mastery.
00:16Come forth, brave challenger.
00:27Welcome, chef, to Kitchen Stadium.
00:41You are about to start an epic battle.
00:44A match of skills and creativity previously unseen.
00:49You are about to start an epic battle.
00:53Iron Chef, Bernie McKean.
00:57Oh, you trust me on this. This is going to be good.
01:07Tonight, the chairman has prepared for us a devilishly clever theme to test culinary supremacy.
01:14This ultimate tournament of gastronomic superstars continues to amuse the judges.
01:20In the end, one chef will leave with a hearty helping of victory and the other will be cast aside
01:26with the leftovers.
01:27And with that witty banter, let us turn to our chairman so that we all may assess the difficulty of
01:31his latest challenge.
01:34Chefs, there is one final ingredient to this battle.
01:38Our secret ingredient.
01:40The secret ingredient is...
01:45The secret ingredient is...
01:46Butterbello mushrooms.
01:53I like cuisine.
01:56One short hour from this point will reveal the success and failure of our challenger's take on today's unique secret
02:03ingredient.
02:03It is a true test that will be rewarded with truly delicious potential.
02:33It is a true test.
02:37I like cuisine.
02:54Grazie a tutti.
03:09Grazie a tutti.
03:40Grazie a tutti.
03:55Grazie a tutti.
03:57Grazie a tutti.
03:57Grazie a tutti.
06:31A mushroom colony in the Malheur National Forest in Oregon is thought to cover nearly 2,200 acres and has
06:37lived there for nearly 2,400 years.
06:42Mix!
06:46Current models of stand mixers often have an attachment hub that accommodates a number of nifty add-ons like sausage
06:53makers, pasta rollers, and even blenders.
07:03One half has elapsed.
07:20Stir!
07:22Stir!
07:25We've got some serious mixing going on over here.
07:28It looks like Shep will need to get the lot done in this hour.
07:30So, let's go.
07:31So, let's go.
07:34So, let's go.
07:35So, let's go.
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