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00:03Tonight, an unexpected twist shakes up Last Chance Kitchen.
00:06It's a first-ever challenge with the most unique ingredients in Top Chef history.
00:10Some I've never tasted before.
00:12This ought to be fun.
00:14This is Last Chance Kitchen, presented by the active cash credit card from Wells Fargo.
00:25We are rolling, rolling.
00:27Lock it up.
00:29I'm in the middle of the kitchen with Nana and Brittany on the side.
00:33And there is this table with some peculiar ingredients.
00:38I am nervous to see who is going to walk through those doors.
00:42Plus, Tom is nowhere to be found.
00:44Where is he?
00:45I have no idea what's going on.
00:54Hello, Chef.
00:56Welcome back.
00:57Thank you very much.
00:59Well, one thing you'll learn here is you'll never know what's coming next.
01:03This week's Eliminate Chef is not here.
01:07Okay.
01:08Something really unusual happened during the competition, so there's no chef walking through
01:12this door right now.
01:13Okay.
01:14It'll all be explained next week, but all I can say is that in tonight's Last Chance Kitchen,
01:19we'll do something that's never been done before.
01:22Rhoda, if you manage to make the best dish in this challenge, I'll reward you with a massive
01:26advantage in next week's challenge.
01:29Win tonight, and you can literally choose the next challenge.
01:33Amazing.
01:33Getting a huge advantage into the next challenge would be really, really incredible.
01:39I'll take it.
01:40But that's not all you're fighting for today.
01:41Thanks to the ActiveCash credit card from Wells Fargo that earns unlimited 2% cash rewards
01:46on purchases.
01:47Win today, and you'll take home $5,000.
01:50Amazing.
01:51That's 2% of the $250,000 grant prize.
01:54I have not won any money in this competition, and the 5K would be really nice.
01:59Let's go, baby.
02:03You need some competitors, right?
02:05Did you say S?
02:07Competitors.
02:08You two want to crack at 5K?
02:11Yeah.
02:12Come on up.
02:14What?
02:15You stand right over there.
02:17Ready?
02:17Me too?
02:18Sure, two.
02:19I need two.
02:19This isn't going to get you back into the competition, but $5,000 is $5,000, right?
02:24We're going to have a fun thing here.
02:26The nice thing is, no way's going home.
02:28Um, I'm sorry.
02:30What?
02:31You want me to jump back in, Tom?
02:34I'm retired.
02:35I'm out the game.
02:36I don't even have my chef code.
02:38So let's get down to business.
02:43So this week, the chefs took part in a Whole Hog Carolina barbecue showdown.
02:47While they were shopping for ingredients, we threw a little twist at them.
02:50We got a message from Tom.
02:52Hey, chefs.
02:53I can't tell you why just yet, but I'm giving each team 10 minutes and 2% of their total
02:58shopping
02:58budget to head back to the store and do some more shopping.
03:01You can buy whatever you want, but keep these items separate from your other ingredients
03:05and seek it from the other team.
03:07Be adventurous.
03:08Go Whole Hog.
03:11I smell it.
03:12Y'all hear that?
03:13I know.
03:14I smell it.
03:14Quick fire.
03:16Did you catch?
03:18They had no idea why they were shopping for them.
03:21Oh.
03:22Do you think we're going to give it to the other team?
03:24I have a feeling we're going to give it to the other team.
03:25Yeah, it's going to be a swap.
03:27What about pickled eggplant and vinegar?
03:29Grab it.
03:29I got Korean melon.
03:31I'm trying to find some durian.
03:32Do they have durian?
03:33There is durian all the way over there.
03:34Let's go with durian.
03:35As you can see, these are interesting choices of ingredients here that made their way to
03:39last chance kitchen.
03:40Right.
03:41So I want to see what you would make with them.
03:43Well, with two of them.
03:45Rhoda, since you won last week, you choose first.
03:48Choose two ingredients.
03:49First choice.
03:51I mean, the options are...
03:54No, you have to cook them.
03:55I have to eat them.
03:57Oh, man.
03:59There's heads of ducks, some peculiar fruits and vegetables.
04:05I think I'm going to go with salted plum.
04:09And I'm going to go with fish sauce.
04:10Okay.
04:11I pick fish sauce and salted plum because those are flavors that I am familiar with.
04:16Nada, you're up next.
04:19Fried fish with peanuts and coriander.
04:22The first thing that I see, fish with peanuts.
04:25And that takes me back home because we use a lot of dried meats and fish to make a base
04:33of a lot of our soups and stews.
04:35Brittany, your choice.
04:37Wow.
04:38The duck heads, they're looking back at me and we both just agree, you know, we're not
04:42for each other and I'm okay with that.
04:44Korean melon.
04:45Okay.
04:46Korean melon.
04:48And I'll go with shrimp and crab boil.
04:50Okay.
04:51I go with shrimp and crab boil concentrate and Korean melon.
04:56I have no idea where I'm going with this.
04:59All right.
05:00Interesting choices all around, but I want to get on the action too.
05:02So, I'm going to choose two ingredients that you each have to use.
05:09Let me see what I want.
05:13Yeah, I'm going to go with duck heads and Vietnamese eggplant.
05:16Now, hold on.
05:18What?
05:18Damn, man.
05:19It's good.
05:20What is happening?
05:24Really, Tom?
05:25Duck heads?
05:26Okay.
05:26All right.
05:28So, here's the challenge.
05:29Using your ingredients plus my two.
05:31Each of you have to use my two.
05:32Make a cohesive dish if that's something you can do with these ingredients.
05:38Plus anything you find in the pantry.
05:40You have 20 minutes on the clock.
05:4220 minutes.
05:45And your time starts now.
05:48Second chance.
05:50This is insane.
05:51Wasn't expecting this.
05:52I've never had an opportunity to win five grand in 20 minutes, so there's no way I'm going
05:57to turn it down.
05:58Let's get weird.
06:00Bro, I thought we were out.
06:01What happened?
06:02I don't even know what half this stuff is.
06:04I know I'm going to try to use these duck heads any way that I can.
06:07I am familiar with duck tongs.
06:09No tongs?
06:11I have to pivot.
06:12I guess I'm going to be making a stock.
06:14Okay.
06:16So, I'm doing eggplant.
06:1920 minutes is not even enough time to process what's going on, let alone develop enough flavors
06:24out of all these ingredients.
06:26Bro, wait.
06:27What did you pick?
06:27Fish sauce and salted plum.
06:31Um, I am going to do maybe like a play on a hot and sour soup.
06:36The components that I picked plus the ones that Tom picked may be competing with each other.
06:42So, it's very important to start my soup early on so that I can develop the flavors.
06:50That I could just duck head down, guys.
06:55Nana, what are you doing?
06:56Girl, I don't even know.
06:58So, I am trying to put something together.
07:02Four ingredients have to be on this dish.
07:05Coriander, dried fish and peanuts, pickled eggplant and duck heads.
07:11What?
07:11I don't know what I'm going to do, but I'm busting my ass because I need some money.
07:16I need to be leaving here with something.
07:19Do you hear me?
07:22What is this?
07:25What's it taste like?
07:26Do you like it?
07:27I mean, yeah.
07:28I'm comfortable with it.
07:30Nice.
07:31I think I'm going to do like a coconut, peanut, fried, something.
07:36Heard that?
07:37I'm just going to reduce coconut milk, a little bit of salt.
07:40Just get it so that there's some body to it.
07:44When I add the already salted, dried fish and peanuts, that's going to add crunchiness.
07:51It's going to give that umami from the dried fish.
07:54Okay.
07:56Brittany, what did you choose off the table?
07:58Oh, my gosh.
07:59That is bitter.
08:01Shrimp and crab boil and Korean melon.
08:05I know that the Korean melon and the pickled eggplant, that's going to go well together.
08:09But how am I going to incorporate this shrimp and crab boil concentrate?
08:12I don't know what I was expecting when I tasted it, but I was not expecting what I tasted.
08:20Holy s***, this s*** is so spicy.
08:23It's bitter, salty, and then on that back note is an extreme heat that I was not prepared for.
08:32I was really, really caught off guard with that whole shrimp and crab boil concentrate.
08:37So, I got to kind of pivot a bit.
08:39I'm going to go with a cucumber and melon salad with shrimp.
08:43Use the back from the duck heads.
08:45Hopefully extract some of that flavor.
08:4913 minutes, y'all.
08:5113 minutes.
08:5113 minutes.
08:52Oh, my God.
08:53Starch.
08:54Corn meal.
08:55Corn meal.
08:56Corn grits.
08:57Polenta.
08:58No.
09:00Once it is.
09:02Behind.
09:02I slice green tomatoes and tomatillos, and I'm going to batter them in egg and polenta.
09:10Fried green tomatoes with coconut peanut sauce.
09:14Slowly but surely, it's all coming together.
09:17But duck heads, what am I supposed to do with that?
09:20I can't even figure out what to do.
09:22There's no meat on it, Tom.
09:24There's no meat on it.
09:25Oh, my God.
09:2610 minutes.
09:26Halfway there.
09:27How you feeling?
09:28I'm nervous on time.
09:30Me too.
09:31I'm going to try and get hearty flavor out of the duck.
09:34So, lathering it up with the mustard is the way to go, just to really add a different flavor profile.
09:40With the coriander oil, I think it's going to be what it needs to be.
09:44And this is all you're going to get, Tom, because duck heads really...
09:50This soup keeps getting sweeter the more the salted plum is steeped in it.
09:55I didn't realize that the eggplant is also really sweet, so I'm going to offset all that sweetness
10:01and add a little bit more umami to the dish.
10:05I don't want this to be a sweet soup.
10:07That would just be weird.
10:08So, I add more fish sauce, because there's so much saltiness in it to balance out that sweetness.
10:16Okay.
10:17Chef, we got five minutes left.
10:19Five minutes.
10:20Five minutes.
10:21Five minutes.
10:21Five minutes, 5,000, yeah?
10:23Yeah.
10:23Winning five grand would be awesome, but being able to cook with two of my closest friends
10:29and just having fun in this kitchen is priceless to me.
10:35I am plating my coconut peanut sauce.
10:39The fried green tomatoes need something else, something fresh or something crisp.
10:46I feel like salad is like my thing, so I'm going to add a pickled eggplant and peach salad.
10:51Before Last Chance Kitchen, I struggled with time.
10:56Now, it's like I have enough time at the end to look at my dish and see, do I need
11:02to put
11:02anything else on it?
11:03And I think this one is going to be really cool.
11:07Two minutes left.
11:08Two minutes.
11:14It's smelling really ducky.
11:1630 seconds.
11:1630 seconds.
11:18I sure hope that this is a $5,000 dish.
11:22$5,000 dish with four ingredients I've never even heard of, so.
11:27Three, two, one.
11:29Time is up.
11:31Okay.
11:32That was weird.
11:33Oh, that looks good.
11:37Okay, chef, bring up your dishes.
11:40This ought to be fun.
11:42Good luck, chef.
11:44Yeah, it's my own fault.
11:46Paper henchips.
11:47Yes.
11:49Oh, it looks good.
11:50So, Rhoda, let's start with you.
11:52What did you make?
11:53So, I just made, like, a miso-style-based soup without the miso, and then there's shiitake
11:59mushrooms and tofu in there as well.
12:01I didn't realize that the pickled eggplant is going to be on the sweeter side, so to offset
12:06that perfectly enough, I chose a fish sauce to kind of, like, add the saltiness in that
12:12dish.
12:12Oh, you add saltiness to it.
12:14It has a ton of flavor, just a little too salty.
12:18Anna, what do you have for me?
12:19Fried green tomato.
12:20On the bottom, I did a coconut peanut sauce with that fried fish, added the duck head
12:26in to make a stock, and then I made a nice warm salad with some peaches, the pickled eggplant,
12:32and then some fresh lettuce.
12:34Anna, I like what you did with the salted nuts.
12:36I mean, actually, you use it a nice way.
12:38The coconut comes through.
12:39It's not fishy at all.
12:40It's nice, dried.
12:41Gives it a little pop of umami.
12:42It needs a little bit of salt, but it's crispy.
12:44There's some freshness from the greens, and you put together a really nice dish.
12:47Brittany.
12:48So I did a poached shrimp and a play on green papaya salad with cucumbers, some carrots,
12:52the pickled eggplant, and the Korean melon, and then I poached the shrimp, and the shrimp
12:56and crab boil concentrate, which has way more heat than I was expecting.
13:01There it is.
13:02And then poached the shrimp in that with head on.
13:05You get a little bit of fat content in the shrimp as well from the duck head.
13:09Definitely a good amount of heat in that.
13:10But it's good.
13:11It's good.
13:12It's like a real fresh salad.
13:13The shrimp are just beautifully cooked, just barely poached, and just there.
13:17I mean, these ingredients, a lot of them I've never seen before, I've never used before.
13:20But there's some tasty things here.
13:27Listen, I'll be having fun here.
13:29Trying to make $5,000.
13:30That's fun, too.
13:31Rhoda, we know you're not winning this one.
13:33Sorry.
13:33I think you went a little overboard with the fish sauce.
13:35It's almost too salty to eat.
13:36So it's between these two.
13:38I've got to say, I like them both.
13:40Have any of you won cash yet?
13:42No.
13:42No?
13:43Oh, okay.
13:43So this is the first, too.
13:45My favorite dish belongs to...
13:50Nana.
13:51Nice, huh?
13:52Whoa.
13:53Oh, my goodness.
13:55You have my favorite dish of the day, and you'll receive $5,000.
13:59Oh, yeah?
13:59First by the active cash credit card from Wells Fargo.
14:01Yeah.
14:02I am so shocked at myself.
14:04I cannot believe that I was able to pull this off.
14:09This is really interesting.
14:10The nuts kind of give it this great little crunch and chew at the same time.
14:14There's plenty of flavor, and the tomatoes are really nice.
14:17Nana, $5,000.
14:18Thank you so much.
14:18Who is this Nana?
14:19I don't even know myself anymore.
14:22I really questioned whether I should have been here, but I truly deserve the spot that
14:27I got to shine.
14:29I'm so proud, and I'm $5,000 richer, baby.
14:33Brittany, I like this a lot.
14:34It just needs salt.
14:34It's really underseason.
14:35If I took some of the salt from you and put it over here...
14:37Yeah, chase it.
14:38Yeah, it would kind of work out.
14:40I'm not walking out with $5,000 in my pocket, but I am walking out with pride, and my head
14:44held high.
14:45The good news is you're coming back next week, so you didn't lose everything.
14:49You don't get an advantage next challenge, but we'll see you back.
14:53Thank you, Chef.
14:54Nice job.
14:55Yeah, good.
14:55I'm back in it next week, so definitely happy about that.
15:00You know, let's just forget this whole challenge happened, okay?
15:06Earn unlimited 2% cash rewards on purchases.
15:09Terms apply.
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