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00:00I'm Bobby Flay.
00:02Each week, one brave chef will try to take me down
00:04in my house.
00:05This is my show.
00:06Today it is, tomorrow who knows.
00:08I'm trash talking.
00:09This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other,
00:16using an ingredient of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:28It's their turn to surprise me
00:29with their signature deck.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line.
00:37You're gonna run out of charge!
00:38Everyone's out to beat me.
00:46Tonight we have two superstars,
00:47one from the kitchen and another from the silver screen.
00:51It's chef Amanda Freytag,
00:54and award-winning actress, Taraji P. Henson.
01:01You're going down, Bobby!
01:03You are going down!
01:04Yelling at me already.
01:07I can't believe you're in this building.
01:09I follow the food.
01:12What have you been up to lately?
01:13I mean, we know you from movies, television,
01:15and also now you have your own Moscato.
01:17Yeah, Seven Daughters is from the Trelato Wine Company.
01:21It's so good.
01:22I gotta check it out.
01:23I have bottles for you.
01:24You do?
01:24And you also have your own cocktail situation.
01:27Yes, I was talking about that.
01:28Right to a cocktail.
01:29We BYOB, always.
01:32So, how's your game in the kitchen?
01:34I come from a family in the south,
01:36so I know about southern cooking,
01:38and I used to spend summers with my grandmother.
01:40She makes this amazing pineapple cake from scratch.
01:45One day, I attempted to make it,
01:47and my son came home from school,
01:49and I hear my son scream out,
01:50Mom, this is some great cornbread!
01:52Oh!
01:53I never tried it again.
01:55Baking, that is a completely different world.
01:58Right.
01:59Taraji, I'm gonna let you in on a little secret.
02:01Bobby's really good, but he's not good at everything.
02:05Can you guess what it is, Taraji?
02:06Um, baking?
02:08Well, the good news for us is our chefs know a lot about that.
02:12Good for me, because I love sweets.
02:15Our first contender has won countless baking competitions.
02:19Great.
02:21He always says, where there's a whisk, there's a way.
02:26It's Chef Blake Shelton.
02:29What's up?
02:30What's up?
02:31Look at that whisk, baby!
02:34Yes!
02:36Let's do this!
02:39Our next contender is known for her over-the-top treats.
02:43Here to roll out a win is Chef Christina Vasquez.
02:47Oh, yeah!
02:51Oh!
02:53They have their weapons, and they are ready!
02:57All right, lock them in.
02:59Oh, we can't get out!
03:03What's up, chefs?
03:04Feeling energetic tonight?
03:05Let's do it!
03:06Yeah?
03:07Ready.
03:08What's your goal tonight?
03:09I'm a new mom.
03:10I want to get my groove back.
03:11Woo!
03:11Yeah!
03:12Congratulations!
03:13You're going to get your groove back, girl!
03:14You came to kick his ass!
03:17It's time to school you.
03:18We've got to teach you some things.
03:19Oh!
03:21We got live ones!
03:22All right, let's do this.
03:24I'm going to give you an ingredient of my choice,
03:26and you must make that ingredient the star of your dish.
03:29And that ingredient is...
03:32peanut butter.
03:33Yeah.
03:35Easy.
03:37Okay, 20 minutes on the clock.
03:39Don't stutter with the peanut butter.
03:46Peanut butter.
03:47Peanut butter.
03:47Peanut butter.
03:47I love it so much.
03:48What a great ingredient.
03:49I love peanut butter.
03:50Yeah.
03:51Peanut butter's versatile, but the texture can be your friend
03:54or your enemy, depending on how you utilize it.
03:56Do you ever bake with it, or you're just making sammies?
03:59Brownies.
04:00Oh, yum.
04:00And then sometimes, I just get a hankering for a peanut butter
04:03and jelly sandwich.
04:05Hey, Blake.
04:06Yeah?
04:06What are you making?
04:07So I'm going to make some peanut butter and jelly
04:09French toast with some pancetta and a blueberry compote.
04:12Wow.
04:12Ooh!
04:14Ooh!
04:15Ooh!
04:16I am one of a kind with my creativity,
04:19so I want to make a nod to the classic peanut butter and jelly
04:23sandwich.
04:24You know Blake is a competitor, and he's won.
04:26Lots of competitions, I know.
04:28I know.
04:29Are you nervous?
04:30Yes.
04:30No, you're not.
04:31Yeah, I am.
04:33I'm the chef owner of Steel City Bakery.
04:35We focus on modern baking techniques.
04:37I make the best version of your favorite dessert.
04:40I also have a sweet tooth for competition,
04:42and by competing with the best of the industry,
04:45I think about my son.
04:46It's really imperative that I continue to show him excellence
04:49so that he has an example to look back on.
04:52I've already won five baking competitions,
04:55so I know I'm ready to face my toughest opponent yet.
04:58Bobby, you think that you can beat me?
05:00Be nervous.
05:01You guys, you know you only have 17 minutes left, right?
05:04Yeah.
05:05I'm almost done.
05:06Great attitude.
05:07What about you, Christina?
05:08What are you making?
05:09I'm going to do a ricotta fritter with a little bit
05:11of a peanut butter, honey, caramelized drizzle.
05:14Bobby, you better get your stuff together,
05:16because that's looking good for you.
05:19I think a ricotta fritter is really fun.
05:21It almost looks like a little donut hole,
05:23so I mix ricotta, eggs, and of course, peanut butter.
05:26Just do a few little testies.
05:28Wait, she made that fritter batter so fast.
05:30I couldn't work like this under pressure.
05:32No?
05:32I need hours.
05:33OK.
05:35Oh, Bobby doesn't have a chance.
05:36It's fine.
05:37I'm the owner of Petal Dust Cakery.
05:39We focus on doing custom cakes, special occasion cakes.
05:43You name it, we bake it.
05:45My favorite desserts have some pops, some punches,
05:47maybe a little sparkle.
05:48That's just what I like.
05:51It's been a minute since I've last competed,
05:52because I've had a baby.
05:54And mama needs her group back, so we got to win.
05:57Bobby Flay, he's going to be extremely tough to be.
06:00He's an icon, but so am I.
06:04Here we go, 15, 20 left.
06:07Blake, so how you feeling?
06:09I'm feeling really good.
06:10I got my compote going, my brioches prepped,
06:13I got my base four, my French toast,
06:16and then I got some pancetta searing already.
06:17Steve and I on the time?
06:19Yes.
06:20OK, what's happening over here?
06:22Congratulations to you, mom.
06:23How you feeling?
06:24Good.
06:25You're getting no sleep whatsoever?
06:27No sleep.
06:28OK.
06:29Christina, do you have somebody in the audience today?
06:31I have my husband and then my cousin.
06:33They're right there.
06:34Yeah, congrats.
06:35You better support your queen.
06:37I know that's right.
06:39That's right.
06:40We're just under nine minutes.
06:44For my peanut butter mousse, I fold in mascarpone,
06:47heavy cream, and powdered sugar.
06:51Now that my fritters are finished,
06:52I'm making peanut butter caramel using honey,
06:55granulated sugar, and peanut butter.
06:57Both of them are very confident.
06:59Are you getting your strategy together?
07:01I'm going home.
07:02Good strategy.
07:03That's my strategy.
07:04Six minutes left.
07:06Blake, I'm not coming to make you nervous.
07:08You're not?
07:09I'm coming to give you some inspiration.
07:11I love that.
07:12What is that?
07:13This is going to be a quick blueberry compote.
07:15So just a little bit.
07:18Oh!
07:19You like it?
07:21Hurry up!
07:24What you doing over here, Christina?
07:26I'm getting the sauces ready.
07:27I have my spoon if you want me to try something.
07:29I'm sorry.
07:31Enjoy.
07:33Can I get some more of that and put it on this?
07:37She's just here to eat.
07:38Oh, my God.
07:39You feel perfect.
07:41You like it?
07:41Good luck to us for judging, because I don't know.
07:44140.
07:46First thing to go down is my peanut butter caramel.
07:48And now I'm going to put my fritters right into the center.
07:51Blake, you've got to get it together on that plate.
07:53I know I'm coming, I'm coming, I'm coming.
07:55Does he have anything on the plate?
07:57No.
07:57You're making me nervous, Blake!
07:59Blake, come on, you got this.
08:06One minute to go, you guys.
08:09I'll pipe my peanut butter mousse onto the plate.
08:11And then my blueberry jam.
08:13This is stressful.
08:15I don't know how you do it.
08:17Lord, I love it.
08:18There are literal seconds on the clock, and I am not done.
08:21I need to beautify this.
08:23Ah, Blake, you're driving me crazy.
08:25Five, eight, seven, eight, eight, eight.
08:27That comes with a little bit of micro salarone trouble.
08:30Five, four, three, two, one.
08:37He was down to the wire.
08:40That was 20 minutes.
08:44I'm feeling very good about our chances tonight.
08:46Not feeling good about your chances, Bobby.
08:50Chef Blake, tell us what you made.
08:51So today, I've made for you a peanut butter mascarpone
08:54French toast with a blueberry jam and pancery pancetta.
08:58Topped with some micro cilantro.
08:59Micro cilantro.
09:02Say it together, everybody.
09:04Yes.
09:09Well, I'm pleasantly surprised by all these flavors.
09:13That peanut butter mousse, airy, light.
09:17The blueberry jam ties it together.
09:18And the cilantro oddly works.
09:21But the French toast could be a little bit crispier.
09:24But it's a bravo for the cilantro, OK?
09:29Chef Christina, tell us about your dish.
09:32We have today peanut butter ricotta fritter
09:34with a honey peanut butter caramel.
09:37These fritters are the bomb.
09:39Open up a fritter shop, because I would come.
09:42They're crispy, crunchy on the outside,
09:44fluffy airiness on the inside.
09:46But I'm having a little issue with the sauce.
09:49I can't drag that fritter through that peanut butter sauce.
09:52Yeah.
09:53I wanted the sauce.
09:55But these fritters?
09:58I'm absolutely devastated about the caramel.
10:00But I'm hoping that the fritter being so perfect is enough.
10:04Well, chefs, Amanda and I have reached a decision.
10:07I'm going to pass it to Amanda.
10:09Oh!
10:10I can't be the bad guy today.
10:13The chef moving forward to beat Bobby is Chef Blake.
10:22I still think I represented myself in a way that I'm proud of.
10:25Oh my god, I get to hug you?
10:26I hope one day when my daughter can wash back
10:28on these competitions, she just sees that we get back
10:30on that horse and we keep going.
10:32Blake, the way that you match those flavors together,
10:36it weirdly worked.
10:37Now, your real job.
10:39You can count on me, Taraji.
10:40OK!
10:41Let's do it!
10:49All right, Blake, congratulations.
10:51How are you feeling about round two?
10:53I think you might have a few hiccups with this one.
10:55Oh!
10:56All right, what's your signature dish?
10:59My signature dish is pineapple upside down.
11:05What?
11:06Are you kidding me?
11:08Wait, what?
11:09She's here!
11:10Come on, are you kidding me?
11:11She's here!
11:12She was talking about this.
11:13Really?
11:13That's my 100-year-old grandmother's favorite dish to this day.
11:17Can I call her real quick?
11:19No!
11:20Let me get up.
11:21No, he can't.
11:22Ugh.
11:22We're putting 45 minutes on the clock, and your time starts now!
11:29Yes!
11:31Yes!
11:32Yes!
11:32Yes!
11:32Yes!
11:34Yes!
11:34Yes!
11:35Yes!
11:36Yes!
11:36Yes!
11:37Yes!
11:38Yes!
11:39Yes!
11:40It's a little kismet.
11:41I mean, it's not easy.
11:42It's usually a yellow or white cake with caramelized pineapple.
11:47Then you have to flip it out.
11:48Blake, why is this pineapple cake your favorite?
11:52Because it has a lot of different layers and textures.
11:54And I infused just a little bit of unexpected flavors in it to kind of elevate that pineapple.
11:59Oh, okay!
12:00Well, he's gonna be true to himself because he gave us some unexpected flavors in that first round.
12:05He sure did!
12:06I'm making a pineapple upside down cake
12:08with a passion fruit caramel.
12:11The first thing I need to do is my cake batter.
12:14I add egg, buttermilk, pineapple juice, AP flour, sugar,
12:19and I'm gonna use cornmeal to add a little texture.
12:21Bobby, what's your take?
12:23I'm gonna hope to get a cake on the plate.
12:26Blake is gonna definitely out-technique me,
12:29so I need to come in with some flavor distractions.
12:31So I'm making a Caribbean spice pineapple upside down cake.
12:35With dark crumb caramel, I start by making the batter
12:38because I have to get the cake in the oven.
12:39My strategy is to cook the pineapple and the cake separately
12:43because if I can control both of the components,
12:46I'll have a better chance of making it taste the way I want to.
12:49Oh, it's almost there.
12:51I'm taking my time creaming my butter and sugars together
12:54because it's going to incorporate air.
12:56A lighter, more airy cream leads to a softer crumb.
13:00Okay, coming up on 36 Minutes.
13:05Look at you, you're a little fist in there.
13:07I'm like, you're a little fist in here.
13:09So if Bobby already has his cake batter in the pan,
13:13what's going on over there?
13:14What do you think?
13:14Yeah, for me, it's really going to be about the textures.
13:16Okay.
13:16And my texture is going to be much more soft than he is.
13:19Okay.
13:20I can tell by how quickly he's been.
13:21Oh, you've been making a cake and watching him.
13:25Yeah, I've been doing both.
13:26I love that.
13:27Let's hear it for Blake, everybody.
13:31Is there a cake in the oven?
13:33Yes, the cake is in the oven.
13:34And Blake said he's already seen your batter.
13:37Yeah.
13:37And he said it's not going to be as fluffy and soft as his.
13:41How does he know that?
13:41I don't know.
13:43At this point, I just have to wait for the cakes to cook.
13:46Whenever I make something with a batter like this
13:48and I'm doing it for the first time, I just hope and pray.
13:50But I don't know if I'm going to miss the mark or not.
13:52Let's hear it for Blake!
13:54Come on.
14:01We're just under 24 minutes.
14:05So these are really two non-traditional takes
14:08of a pineapple upside down cake.
14:10I'm not sure what your grandma would think of this.
14:12Robbie has his cake already baking
14:14and Blake has a twist by using passion fruit.
14:18And he was very confident about the texture of his cake.
14:21He has cornmeal in it.
14:23Yes, and that's going to give an interesting texture.
14:26Mm-hmm.
14:27Now that I got my pineapple upside down cake cooking,
14:29I got to get started on everything else.
14:32For my passion fruit caramel, once I'm noticing
14:34that my sugar and water is starting to caramelize,
14:36I add a little bit of passion fruit juice.
14:39This is where I'm going to get that flavor profile from.
14:43I'm caramelizing pineapples with some sugar,
14:46ground ginger, ground cinnamon, ground nutmeg, ground cloves.
14:50Ooh.
14:51The caramelization on those pineapples
14:52look pretty good.
14:53I'm going to go check in.
14:55Guys, 18 minutes to go.
15:01What's happening here?
15:03I'm making a rum caramel.
15:04There's not enough rum in there.
15:06You need to put more rum.
15:07All right, I will.
15:09And I got a surprise for you.
15:11All right, what's the surprise?
15:12So I'm going to make my famous Taraji Rita.
15:15Oh.
15:16Yeah.
15:18It's spicy.
15:19We got a little jalapeno in there.
15:21Tequila.
15:22I was going to measure it, but you know what?
15:26Some mango juice.
15:28My moscato.
15:29Oh, it's moscato and tequila.
15:31Yes.
15:31What?
15:32We're going to shake it up here.
15:38Tell me what you think.
15:43That's good.
15:44Whoop, whoop.
15:44You put the moscato in there?
15:45I did.
15:46You know what?
15:46It bounces out the tequila.
15:47See?
15:48Cheers.
15:48I don't know what I'm doing.
15:50Well, good luck to you guys.
15:5213 minutes left.
15:54Woo!
15:55You're the best bartender.
15:57Woo!
15:57Cheers.
16:00I do love the moscato in here.
16:03Woo!
16:04For my whipped cream, I'm melting white chocolate.
16:07It's going to add a subtle sweetness, but also allow my whipped cream to be stable.
16:13What's he doing over in Blake's station?
16:15He's stealing!
16:16He's stealing!
16:18He's stealing!
16:20He's stealing!
16:21Just checking it out.
16:22I don't know what Blake is doing.
16:24He's got a lot of stuff going on.
16:26Oh, oh, oh.
16:27Bobby's cakes are out.
16:28Woo!
16:30I take my cakes out of the oven.
16:32I haven't tasted them yet, but they look great.
16:35Oh, Blake cakes are out as well.
16:38The time has come.
16:40It is time to flip these cakes.
16:42This is making me nervous.
16:43I know that my cake is fully baked,
16:45but I don't know the level of caramel.
16:48I don't know the color.
16:49I don't know if it's going to release.
16:53Yeah!
16:55That's right!
16:56Oh, my goodness.
16:58The cakes came out.
17:00Two minutes, guys.
17:01Two minutes.
17:02I'm serving caramel on the plate and also on the side, just in case they want a little bit more.
17:11I put the pineapple on top of the cake, sauce it with some of the rum caramel, sprinkle on some
17:16toasted pecans.
17:17Less than a minute.
17:18Less than a minute.
17:19Don't forget the white chocolate.
17:21Hurt.
17:22He loves to keep us crazy.
17:24I know.
17:26Bobby, are you finished?
17:28No.
17:29Oh, my gosh, you guys.
17:30That was 10 seconds.
17:31Nine, eight, seven, six, five, four, three, two, one.
17:44Beautiful.
17:44Good job.
17:45Beautiful, dude.
17:46Oh, you got a cherry on your own.
17:48I look over and I see what Bobby's made.
17:51I'm hoping that he gets dinged by the judges because he did not bake his pineapple in his cake.
17:57I'm just a lay down.
18:01Tonight's challenge was pineapple upside down cake, and it's time to meet the judges.
18:06First up, founder of Polycooks, Paulette Goto.
18:11Cookbook author, Dan Langan.
18:16And chef owner of the Hungry Gnome Bakery, Danielle Sepsi.
18:24Judges, please start with the first pineapple upside down cake that's in front of you.
18:34Huge fan of pineapple upside down cakes, so this is my day.
18:37Thank you for having me.
18:38You're welcome that I'm here.
18:40I love that they used corn in this batter.
18:43It's a really good refreshing change to it.
18:45The passion fruit caramel, big fan.
18:47Fashion fruit, pineapple goes together very, very well.
18:50The one thing I do wish is that the pineapple was caramelized a little bit more.
18:53The cake itself was not too sweet, so the fact that the whipped cream had some sweetness to it from
18:58the white chocolate I think was nice.
18:59I do wonder if the cake was just a little under baked.
19:02I loved that custardy feel on the center.
19:05The caramel was great, but I did kind of miss the passion fruit.
19:10Okay guys, so please try the second pineapple upside down cake.
19:19It's the eyebrow lift for me.
19:21What does that mean?
19:25Well, when you think of pineapple upside down cake, this is the cake that you think of that you want.
19:30It's light, it's airy, it's spongy, it's beautiful.
19:33But I do wish that the pineapple and the cake were more together.
19:37I think that the cake was baked and then the pineapple was added later.
19:41And I think that was smart because the pineapple got really nice grounding and caramelization.
19:46I love how dark that caramel is.
19:49I do like the rum, but for me it needed to be cooked a little bit more because the rum
19:53is a bit harsh.
19:54But it's a job well done and it was a delight to eat.
19:57Wow.
19:58Wish I could weigh in, but...
20:01Thank you, judges.
20:03Please take a vote.
20:06I'm nervous.
20:07I'm just hoping that the flavor is really going to carry me through and they forget about the caramelized pineapple.
20:15And the winner is...
20:23Sublette!
20:27Good job.
20:28I just feel so amazing.
20:31I know that my son is proud of me.
20:33There ain't no stopping me now.
20:35I felt it was a love letter to pineapple upside down cake.
20:38It was still recognizable.
20:39We still knew what it was.
20:40It was clearly a personal twist on an old time favorite.
20:45Bobby, you let my grandma down.
20:47You practiced on your baking skills.
20:49Come on.
20:50Don't you have any spare time?
20:53I'm Blake Shelton and I'll just be Bobby Flay!
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