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00:01Thank you, thank you, my fellow Flavor-tonians.
00:05There's one type of food that defines this town,
00:07and y'all know what I'm talking about, right?
00:09Fried food!
00:10Oh, you got it right.
00:11We're talking fried food.
00:13Now, whether it's pan-fried, deep-fried, or air-fried,
00:16we all crave that warm, crackling, oh-so-comforting
00:19taste of food with a good fry on it.
00:22Who doesn't like fried food?
00:24Fry-yay.
00:25I hereby proclaim this is Friday in Flavor Town.
00:36We've invited baller chefs from California and Colorado
00:40to compete, but they have no idea they're
00:42about to go from the frying pan into the fryer.
00:45Here they come now.
00:45Wow.
00:46Chef Jacob Town.
00:47Middle name Flavor, last name Town.
00:49I'm home.
00:50Guy invited me here after coming to our restaurant
00:52at the spoon trade for diners, drive-ins, and dives.
00:54But we had to close our restaurant in October,
00:57and that was actually really difficult.
00:59Now, my wife and I own a bakery,
01:01and I'm trying to win some money.
01:03We're looking to expand into some dining.
01:05Wow.
01:06Flavor Town.
01:07And Chef Taylor Frankel.
01:08This is crazy.
01:10I do not have any formal training,
01:11but I'm just a ball of competition fury.
01:15I have taken down Alex on Alex vs. America.
01:19I've competed on Chopped.
01:21This is insane.
01:22When I'm not cooking, I am competing in triathlons
01:26and mountain bike races, so I'm competing all the time.
01:30Hi, chefs.
01:31Hi.
01:32Welcome.
01:32Oh, he makes the best baloney.
01:34I did triple D at his restaurant.
01:35Did you bring any?
01:37No.
01:37For the next episode.
01:38Oh, after you win.
01:41Both of you have years of experience
01:43in restaurants and kitchens.
01:45And that's awesome, because today, to win the food fight,
01:47you'll have to defeat a chef who has already proven
01:49they're up to the job, our returning Flavor Town champ,
01:52and the Windy City Warrior, we like to call him,
01:56the one and only Chef Joe Flam.
02:00I'm back.
02:01He's back.
02:01Sorry to meet with my real estate agent.
02:03Yeah, I appreciate that.
02:04Joe is a certified badass.
02:07He owns restaurants.
02:09He has worked in three Michelin star restaurants.
02:11Looking for apartments this time.
02:13I'm a Midwestern boy.
02:14You know, in Chicago, our food is humble,
02:16but it's hearty.
02:17It's thoughtful.
02:17Being the returning champ, I really want to cook hard,
02:20cook my food, and just, if I can execute
02:22at a really high level, it would be tough to beat him.
02:24And then here's the resident hound
02:26that just roams the streets.
02:28Hi, buddy.
02:28Chef Joe, welcome back.
02:29Returning champ.
02:30How much money did you win so far?
02:3212 grand.
02:3212 grand.
02:33Fantastic.
02:34Easy 12, hard 12.
02:35I don't think there's an easy 12 in Flavor Town.
02:37There is not an easy 12 in Flavor Town.
02:39So, there are two rounds in Food Fight.
02:42The last chef standing will earn a paycheck up to 20,000 bucks,
02:46and return to Flavor Town to defend their title
02:49and hopefully win even more money,
02:51hence our champ right now.
02:52But you're here on a very special day,
02:55one dedicated to our town's favorite food group.
02:58We're talking about Flavor Town's first annual Friday.
03:04Friday.
03:05Right?
03:05See the banner?
03:06Friday?
03:07Every dish you make tonight must celebrate and elevate the GBD,
03:12the golden, brown, and delicious of fried food.
03:16Are you a fried person?
03:17Huge.
03:17Do you have to ask all of the Midwest of me standing over here
03:21as a fried food fan?
03:22It is a temple to friedness?
03:23Yeah.
03:23Yeah, yeah, yeah.
03:24This is built by fried.
03:25Now, in Flavor Town, these restaurants change all the time.
03:29First, there's the chicken food cart.
03:32Chicken and a fryer is as close as we get to a match made in heaven
03:35around here in Flavor Town.
03:37Then there's Morgan's Hummingbird Cafe,
03:39the cozy neighborhood joint serving up farm to Flavor Town dishes.
03:44So satisfying, you won't believe they're meatless.
03:46My sister Morgan was a vegetarian,
03:48and so, of course, I have to pay tribute.
03:51I want the Hummingbird Cafe.
03:53Vegetarian vegan food is definitely one of my strong points.
03:56Next, there's the love, peace, and taco grease.
03:59The taqueria with a pantry made in Mexico,
04:02and tacos straight out of Greasetown.
04:05And finally, there's Fieri Del Mar, the fine dining seafood restaurant
04:09where the service is upper deck.
04:10Fieri Del Mar was probably going to be my choice.
04:13I'm from California.
04:14I definitely am a lot more confident with seafood.
04:17Can we be fancy and fried?
04:19Yeah, we can be fancy and fried.
04:20The kind of cuisine I'm known for is a little bit more elevated,
04:23a little bit more plated, a little bit more finessed.
04:26All right, so chefs, before each round,
04:28one chef will earn the right to choose the restaurant kitchen
04:31that all the chefs are going to cook in.
04:33And I think we should do that with a little
04:38fried food trivia contest.
04:41Oof.
04:45The first chef to pick up the board,
04:47answer one trivia question right,
04:50will win control of Flavortown in this first round.
04:53All right?
04:54What is the main ingredient in a deep-fried falafel ball?
04:58And we're going to go in three, two, one, go.
05:02Ah!
05:04Done.
05:07All right.
05:08Chef Taylor, you were first.
05:09Let's see what you got.
05:11Garbanzo is correct.
05:12Chef Taylor, you take control of Flavortown.
05:14Congratulations.
05:15My goal is to go all the way to the end, but one step at a time.
05:19Chef, you've won the right to choose the Flavortown restaurant
05:22where everyone is going to cook in this round.
05:24What are you thinking, Chef?
05:25Um...
05:29It's too fitting.
05:30My sister's name is Morgan.
05:31No!
05:32Yeah.
05:33And I do feel really confident with vegetarian.
05:37Chefs, over to Morgan's Hummingbird Cafe.
05:43Chefs, welcome to Morgan's Hummingbird Cafe.
05:46And here to describe this fantastic menu is the one and only manager, Hunter Fieri.
05:50I hope he's in a hummingbird outfit, because that's what we used to have them,
05:53is the wings and everything.
05:54Oh.
05:56The wings.
05:57Really?
05:57You're saying about the hummingbird outfit?
05:58You know what's good is it matches.
06:00Welcome, Chefs.
06:01Today's menu will be a meatless fried feast.
06:07So we're asking for a feast.
06:08So we're asking for a platter.
06:09Large.
06:10Not SM all.
06:11No.
06:11But large.
06:12Okay, so you have 30 minutes to make one large platter for the judges to share.
06:16It's a feast.
06:17You have 30 minutes to create enough food for people to consider a feast.
06:21A feast in 30 minutes is intimidating.
06:23Featuring what is probably a vegetarian cowboy's favorite snack, mushroom jerky.
06:28You ever had mushroom jerky?
06:30I have not.
06:30Going in and grabbing an ingredient for the first time in your 30 minutes of when you're
06:35supposed to be cooking it, it's a tough one.
06:37So the dishes will receive a ranking.
06:39Five stars is the best dish, which is $5,000.
06:42And take control of the next restaurant.
06:45Four star dish, $4,000.
06:47And the three star dish, which unfortunately will mean your shift is over.
06:50Any questions?
06:51Time to go.
06:52Bye-bye.
06:53Bye-bye.
06:53Go.
06:55Hunter, start that timer, please.
06:56I got you.
06:57Cash, what are you doing?
06:59It's vegetarian.
07:00You don't like anything vegetarian.
07:02Okay, here we go.
07:04Orient.
07:05Orient.
07:06As an athlete and a chef, I'm eating everything.
07:09I have, like, this awesome vegetarian dish that I'm super excited to cook.
07:14It's a fried zucchini Parmesan sandwich with barbecue chips on it.
07:18Don't forget, chefs.
07:20Beast.
07:20Beast is the name of the game.
07:22Beast.
07:23Whoa.
07:24I'm still at a bit of a loss on how to incorporate this jerky.
07:28So I'm just going to keep moving while I think through what to do.
07:31Let's eat some jerky.
07:35The jerky's a little more tender than I expected.
07:37A little salty, a little bit meaty, and a lot of mushroom.
07:40The jerky kind of gave me this meat aspect.
07:43So making a meatball out of mushrooms and mushroom jerky was, I think, my best idea.
07:49We've got to go mushroom.
07:50I am cooking against amazing chefs, and playing it safe is not what they're going to do.
07:55And playing it safe is not what's going to get the win.
07:58Other mushrooms.
08:00Being the returning champ, I've got to be flawless.
08:02I've got to come in.
08:03I have to execute at my highest level.
08:05But my biggest thing going into this kitchen is there's not big deep fryers in this kitchen.
08:10We have little ones.
08:11We've got a pot of oil on the stove.
08:12You know, one of the main things you need to make really good fried food and make it really crispy
08:16is you need space.
08:17So for doing a fried feast, this is going to be a tall order.
08:21Back week two in Flavortown.
08:23Spent the morning looking for apartments.
08:25You know, really think I can find somewhere nice to settle down.
08:28So really hoping to get that going this week.
08:31The Flavortown bus just dropped off.
08:33Maylin and Monique Shohan.
08:35Oh, my God, this is incredible.
08:36Isn't this amazing?
08:37Like, don't you want to live in this town?
08:39Seriously?
08:40Insane.
08:41I would love to eat here every day.
08:44And, of course, here's the mayor himself.
08:48It's a casual day in Flavortown, Maylin.
08:50It's not a fashion show.
08:52Ever since you became the TOC champ, you have just upped this dress game.
08:57Both of you.
08:57I was just telling Hunter, I'm like, are you guys hiring?
09:00Can I work at the fine dining restaurant?
09:02So, judges, today it's all about frying.
09:04Ooh.
09:05So Chef Taylor chose our vegetarian cafe.
09:08And now I have all three chefs in there battling it out.
09:10They've got to make a meatless fried feast.
09:12And they get to employ a very secret ingredient, one that's near and dear to my heart, which is mushroom
09:17jerky.
09:17Oh, wow.
09:18Wow.
09:19When you're talking about frying, we want it to be fried fresh.
09:23Yes.
09:23We want it to have that crunch, that sizzling exterior.
09:26Fri-yay.
09:2726 minutes left.
09:29All right, what do you got there, Chef?
09:30This is one of my signature dishes.
09:32So I'm doing a zucchini Parmesan sandwich with barbecue chips on the sandwich.
09:35Okay, you frying potato chips?
09:37Yeah.
09:38Okay.
09:38When we think about a feast, I am looking for abundance.
09:41A lot of different components.
09:42Do you think a sandwich is a feast?
09:45The first thing I want to do is get my barbecue chips into the fryer.
09:48Potato chips, yum.
09:49And because fry, if the chips fry a little longer and at a lower temperature, they get
09:55fully crispy without browning too much.
09:57Yum.
09:58Next, I start building the base of my barbecue seasoning.
10:02Some smoked paprika, brown sugar, garlic powder, onion powder.
10:06What am I going to do with this?
10:07Oh.
10:08And I still need to figure out the mushroom jerky.
10:12A light bulb goes off and I decide to pulverize the mushroom jerky with my barbecue seasoning
10:18for the chips.
10:19I'm hoping it's dry enough to create a powder.
10:21I have spent like every waking moment of the last 20 years thinking about food, creating
10:29food, mastering cuisines, and like, holy cow, I'm in flavor town.
10:34This is like a pinnacle in my career and I deserve every bit of it.
10:39I taste it.
10:41Wow.
10:42That's amazing.
10:44Can't believe we're here right now in flavor town.
10:47Chef Jacob, what are you on, buddy?
10:49Right now I'm working on a fried mushroom meatballs using this mushroom jerky.
10:54I've never made anything like it.
10:56I'm known for American food, but all homemade.
10:59Everything from scratch.
11:00And I'm doing asparagus and artichoke hearts.
11:02Love this.
11:02I just put everything raw into the food processor.
11:05Onion, garlic, cremini mushrooms, portobello mushrooms, and the mushroom jerky.
11:09A little bit of fat in there.
11:11I was born in a trailer park and I had to eat things that weren't expensive.
11:16So my culinary interest was due to my mother's lack of skill in the kitchen.
11:20If I wanted to eat something good, I had to make it myself.
11:24And I want to win this thing for that small town little kid.
11:28I did work for 30 years and a guy found me in a little beach town.
11:31Stoked to be here.
11:32I need to prove to myself I can think a little bit farther outside of the box.
11:37And that playing it safe is not winning.
11:42Come on.
11:43Some difficulty with the food processor.
11:46It just doesn't want to break up.
11:48Do we have a meat grinder?
11:49I really need the mushroom jerky to break down because I don't want it to be chunks of mushroom jerky.
11:53There's a KitchenAid underneath there that might have to attach.
11:5620 minutes, 20 minutes left.
11:59I don't think that's going to work.
12:02Less than 20 minutes left.
12:0819 minutes, 19 left.
12:10A feast in 30 minutes.
12:12It's a lot.
12:12I mean, it's a lot.
12:14Food processor.
12:16Sabotage.
12:17I wish I had a meat grinder, but I don't have a meat grinder because we're in a vegetarian restaurant
12:22and they don't have meat to grind.
12:25We're going to have to chop it by hand.
12:26I had no idea if that was going to be sturdy enough to bread and fry.
12:31I'm binding it with a little pan coat to firm it up a little bit.
12:34After I processed it one more time, it all kind of set up.
12:38Yeah, I think I'm going to get there.
12:39I'm going to find out right now.
12:41Wow.
12:42Looking beautiful.
12:43I'm good.
12:44Let's go, baby.
12:45Let's start frying.
12:48Chef Joe, tell me this menu, buddy.
12:50We're going to go Frito Misto, but like a Frito mushroom.
12:54Love this.
12:54Frito Misto means mixed fried.
12:56So I started cutting Fresnos, fennel, some onions, fresh mushrooms.
13:00We're doing mushroom jerky aioli.
13:02With it, working with this texture-wise, what's going to be tough about it is you can't do as many
13:05things.
13:06You have to get it to a place to get it to a place.
13:08Peace.
13:09Fried peace.
13:09Woo!
13:11To make my aioli today, I'm going to have to take the mushroom jerky, rehydrate them a little bit, add
13:15more water to them to be able to puree them.
13:17I'll add in my Japanese mayonnaise.
13:20I think that's a great idea.
13:22I love that.
13:23Oh!
13:24The aioli comes together and it's actually super delicious.
13:27One last time and, you know, I want to keep this trade going.
13:31If I win a bunch of money in Flavortown, I can take everybody out.
13:34The only reason I'm able to be here and do this stuff is because of the people I work with
13:38every day.
13:38I'm only as good as my team.
13:40So I'm trying to win this for them.
13:42I have two roads.
13:43I'm walking down with this mushroom jerky.
13:44One going into the aioli.
13:46And I've got to figure out a way where I can make it a seasoning agent for the fried stuff.
13:50The mushroom jerky is not quite as dry as I thought.
13:53To get them drier, I don't have a whole lot of time to do it.
13:55So I'm dropping it in the fryer, hoping this will pull out the water.
14:02Aha!
14:03All right.
14:04That might possibly work.
14:05Throw that in the spice grinder.
14:07A little bit of salt to kind of smooth that out.
14:09I want this seasoned by Frito Viso.
14:11Come on, baby.
14:12Grind.
14:12Grind for me.
14:13We're a little bit out of hope and a prayer here.
14:18Woo!
14:19That actually worked.
14:21Salt, chef.
14:22Thank you!
14:24Zucchini is the start of the dish.
14:26You have to heavily salt it to pull out the moisture so it's seasoned and ready to go.
14:31And then Parmesan dredge, flour, egg panko.
14:35Super simple.
14:37I'm at the fryer, baby!
14:40I literally learned from Guy how to properly bread things with the one hand method and here I am just
14:46flopping in with two hands.
14:47I grew up watching all of his shows and we went to diners, drives and dives restaurants on every family
14:54vacation and go home and cook for hours.
14:58I am now an executive chef at a super high volume restaurant in Vail where I worked my ass off
15:05to get there.
15:06What drives me is I want to show what I am capable of.
15:09Get the King Kong fingers.
15:10I went full King Kong.
15:12And as soon as you get stressed, that's when you really do it.
15:14Yeah.
15:14King Kong fingers is when you get your wet hand, dry hand mixed up.
15:18You're supposed to keep your wet hand wet, your dry hand dry.
15:21And then you don't bread your fingers.
15:23I pull my zucchini out of the fryer, they're golden brown and delicious.
15:27Grab some creamy mild cheese and I get it all over the fried zucchini.
15:31Fried zucchini.
15:32Love this.
15:33And throw it into the oven to melt.
15:3512 minutes, 12 to go.
15:37The next thing I want to work on is the artichoke.
15:39Oh, Jacob, what are you planning?
15:41I'm just going to get base of this artichoke off, get it breaded and fried.
15:44That sounds amazing.
15:46I'm going to get some stuff breaded here.
15:47Flour, egg and panko breading.
15:50That's kind of what I started up for my meatballs as well.
15:53Just keeping time in mind, I just kept the same breading for each of my items.
15:58Make it as feasty as possible by having quite a few ingredients here.
16:03Coming in, right side, can I go?
16:05Yep.
16:08I know that I got to use the ingredient mushroom jerky as much as possible.
16:13I just got to get my sauce made real quick.
16:15I made a veluté out of mushrooms and mushroom jerky.
16:20Using a little bit of veggie stock as a gravy would be a really good thing to showcase that jerky
16:24and give us some sauce to dip in.
16:28I feel like there's going to be some sort of Frito Misto.
16:31Ooh.
16:33I think so.
16:33I see some soda water.
16:34Joe, what are you doing?
16:35I'm going to Frito some Miso.
16:37You're right there.
16:38Frito some Miso.
16:38It's a mushroom Miso fiesta is what we're doing here.
16:41So the club soda, the carbonation in the water is going to help that crust bubble when it fries so
16:47that it should puff up and stay really crispy.
16:49Let's watch.
16:50Five minutes.
16:51Let's start cooking, Joe.
16:53What do you say?
16:54Okay.
16:55So I'm taking my oyster mushrooms, fennel, onions, fresno chili.
16:59First batch going down on the fryer.
17:01So here we go.
17:03They're so small.
17:04This is going to be even a little bit more challenging than I thought.
17:08I pulled up the first basket and it is just a brick of fried things.
17:12It is one solid piece.
17:13Oh, come on.
17:15Joe is really, really struggling right now.
17:18This is going to be tight.
17:19I got to dump this one, start over.
17:21This is it.
17:21This will make or break my dish.
17:22I got to fry this in much smaller batches than I kind of planned on.
17:26But you know what?
17:27Before we lived in Flavortown, we lived in Make It Work Villa.
17:29Four minutes.
17:30Four minutes.
17:31Big dreams.
17:31Here we go.
17:35Three minutes.
17:36Three minutes, Chef.
17:38So I pull everything out of the fryer.
17:40My asparagus, my artichokes.
17:42Very hot above you.
17:43They are golden brown and delicious.
17:45Grab a couple fried meatballs and finished with my mushroom gravy.
17:48I was very happy with the end result.
17:50Two minutes.
17:51Two to go.
17:51Oh, my God.
17:52I pull my zucchini out of the oven.
17:54The cheese is perfectly melted.
17:56I layer on my fried zucchini.
17:58Next up, I layer some of the zucchini ribbons that are seasoned with lemon, olive oil, and salt.
18:03I put a ton of chips all over the top of the sandwich.
18:07Because that's my favorite way to eat a sandwich.
18:09I'm a chip on a sandwich kind of guy.
18:10Being an athlete, I know what it feels like to be at the top of my game.
18:13And I feel like I am at the absolute top of my game today.
18:16That is insane.
18:18That's beautiful.
18:18That looks very feast-like.
18:22One minute.
18:22One minute.
18:24I'm out of the fryer.
18:25Keeping it simple.
18:26I feel great about the fry.
18:3015 seconds, Chef.
18:31Let's get them up there.
18:32I'm getting to the plate.
18:34At least I know I'm gonna get to the plate.
18:35I feel great about the sauce.
18:37Five, four, three, two, one.
18:41Nicely done, Chefs.
18:42Nicely done.
18:45That's wild.
18:46That's wild.
18:47It's supposed to be a feast that's a little bit smaller.
18:49It just didn't happen today.
18:52Chef Taylor, you're up first.
18:54Let him have it.
18:57How are we doing?
18:58Wow.
18:59Wow.
19:00All right.
19:01So everything I'm about to say, especially this first remark, is a suggestion.
19:04I think lady-in-tramping this would be kind of a good move.
19:08So we have Parmesan-fried zucchini.
19:12Homemade barbecue chips dusted in a mushroom jerky barbecue powder.
19:17Yeah, definitely smush that down.
19:18And then a mushroom jerky aioli.
19:22Wait, wait.
19:23We're gonna lady-in-the-tramping.
19:24Are we?
19:24Yeah.
19:25Okay, great.
19:25She said that.
19:27Yes!
19:30That's gonna be a memory forever.
19:32Taylor, I was really concerned that
19:34how could a sandwich and chips be a feast, and you managed to make this a feast.
19:38The chips really made the sandwich next level.
19:42The flavor of the chips, they're just so addictive.
19:45I just want more and more and more of them.
19:46I think these ribbons, they are so amazing.
19:49But the fries, you can eat it to be seasoned more.
19:52So even before you breaded it, if you would have aggressively seasoned it, with this delicious spice blend that you
19:58have on these chips, I think that could have been really great for that.
20:02But ultimately, like a pretty great sandwich.
20:06All right, Joe, you know what to do.
20:08Being the returning champ, I need to get to the second round.
20:11I need to stay in the fight.
20:12I'll cook anywhere, anytime, any restaurant.
20:14I don't care which one we pick for the next round.
20:16I just want to be in there.
20:17Well, hello, chefs.
20:19Hello.
20:19Hello.
20:20Welcome to the feast.
20:22So we're going fried today.
20:23So this is the Frito Misto.
20:25And I took the mushroom jerky, and I made like a powder to like season the Frito Misto with.
20:29And then I made an aioli for the dipping sauce out of the mushroom jerky as well.
20:38I really love the acidic pop that the aioli has.
20:42I think that when you're eating fried food that is really rich and indulgent, you really need that acidic pop.
20:47To me, my favorite part about this, Joe, is the fact that you had mushroom jerky, and you decided to
20:52get all different kinds of mushroom to play off that mushroom jerky.
20:56And I think that's a very, very smart move.
20:58But in terms of feast, I'm looking for something bigger.
21:01Right?
21:02Like something more feast-like, something more indulgent and big.
21:06All right.
21:07Thank you so much.
21:08They love the flavor.
21:10They love the idea of it.
21:11But the size of it, they're like, is this feast enough?
21:13I feel like, man, it's a coin flip.
21:16Chef Jacob, you're up.
21:19Well, I wasn't nervous until right now.
21:22All right.
21:22This is my Flavortown food fight fried feast.
21:25I have asparagus, artichoke hearts.
21:27And then I made a mushroom meatball with mushroom jerky.
21:31And then I also use the mushroom jerky in the breading for all the ingredients.
21:35And then mushroom jerky in my gravy velouté sauce on the bottom.
21:46This is definitely a feast.
21:47Yeah.
21:48I think, first and foremost, we have to commend you for the amount of work that you've done
21:52on this plate.
21:53Wonderful.
21:53I mean, just wow.
21:54The depth of flavor that you got in this gravy in the amount of time you had was very,
21:58very astounding.
21:59Mushroom jerky, you definitely used it very, very well to get that depth of flavor.
22:04I mean, talk about a feast.
22:06This is definitely a feast with a lot of different components.
22:08But there is a redundancy.
22:10If it is treated the same, it starts almost tasting the same.
22:14Gotcha.
22:14Ultimately, a really, really tasty dish.
22:17Thank you all very much.
22:18Thank you so much.
22:19All right.
22:20So let's talk about it.
22:20How did Chef Taylor do?
22:22Her use of the mushroom jerky was probably my favorite.
22:25The barbecue spice that she made was phenomenal.
22:28On the chips?
22:28On the chips.
22:29Feast, yes.
22:30But overall, it did lack a little bit of seasoning.
22:35Chef Joe, our champ, how did things go?
22:37When we were thinking of a feast, I'm looking for something bigger.
22:40But I think that the saving grace of that dish was probably the dipping sauce.
22:44And then last but not least, Chef Jacob.
22:46You know, Chef Jacob, very impressive in the amount of work that he did in such a short
22:52amount of time.
22:53Mushroom meatballs, right.
22:53I mean, three things.
22:54When you're thinking of a feast, he did give us a feast.
22:56But I think that there was a lot of redundancy in the way that the dish came out.
23:01Everything was threaded the same.
23:03This is going to be a tough one.
23:05It's very tough.
23:10The judges were tasked with giving us the five-star, four-star, and three-star dish.
23:15Unfortunately, the chef with the three-star dish, your shift is over.
23:20The chef who receives the five-star dish and will take control of Flavortown will be...
23:39Chef Taylor.
23:40Oh, wow.
23:41Congratulations.
23:42What is this?
23:43That's no response.
23:44I always hope for the worst.
23:46That's what you hope for?
23:47Hope for the best.
23:48Expect the worst.
23:50Beating out Joe and Jacob is a huge win.
23:54And I'm here, and I can do it.
23:57Jacob and Joe.
23:59They were back and forth.
24:00But only one chef will get the four-star rating.
24:03The other chef will be leaving Flavortown.
24:05Being the returning champ, you want to stay here.
24:07You want to stay in the fight.
24:08But I know I'm up against it.
24:10I don't like losing.
24:12I'm trying to be in Flavortown every week.
24:15The chef with the three-star rating whose shift is over goes to...
24:23Chef Joe.
24:24Aw.
24:25Champ.
24:25Chefs.
24:27Good luck.
24:28Beast is where we had our biggest concern.
24:29You did a great job of being our champ for one round.
24:32I mean, it was great.
24:33You won $12,000.
24:34But now, your shift's over.
24:36But it was great to have you.
24:37It's great to be here.
24:38Thank you, Chef.
24:39It's such a bummer to come out here.
24:40Only get one cook in.
24:41Totally bummed.
24:42When I come back next time, I think I'm bringing my own fryer from home.
24:46All right.
24:48Chef Jacob, with a four-star dish, you just pay $4,000 for your next paycheck.
24:53Five-star chef, Chef Taylor, you just pay $5,000 for your future paycheck.
24:57But the only way you're gonna get that money is if you win the next round.
25:01In triathlon, just when you think you're finished, you're not.
25:05There's the swim.
25:05You think you're finished?
25:07Nope.
25:07You go into the bike.
25:08You think you're finished?
25:09No.
25:09You go into the run.
25:09And I'm feeling that in Flavortown today.
25:12Now, you get to earn the right to choose the next fantastic restaurant that both of you
25:17are gonna cook in.
25:19Is it going to be the chicken food cart?
25:22Then we have the love, peace, and taco grease, whose fried Mexican flavors have made it the taqueria
25:28of the town.
25:29Taqueria of the town.
25:31And finally, there's Fieri Del Mar, where the seafood is so high-end you almost expect
25:36to find a pearl on your plate.
25:38What are you thinking there?
25:40Triathlete?
25:41Ugh!
25:42I'm definitely eyeing the taqueria.
25:44We have a running joke in Vail, the town that I live in right now, that there's one Mexican
25:49restaurant per capita.
25:51I'm comfortable with that.
25:54Going up against a guy from California on the beach.
25:57I know, I know, I know.
25:58What's it gonna be?
26:03What are you thinking there?
26:05Ugh!
26:05I mean, Jacob also comes from a state with some of the best tacos in the world.
26:10But instead of playing to his weakness, I'm just gonna play to one of my strengths.
26:13I'm gonna go with my gut.
26:14Let's go.
26:15The taco grease for the win.
26:19This is the one I don't really want.
26:21I know a good amount of Mexican technique, but I wouldn't know necessarily how to take
26:26it over the top.
26:27It's time to fight fryer with fryer.
26:30Happy fryer.
26:32Let's head over to taco grease.
26:36So here's the restaurant manager to tell you all about the...
26:39Saw, dude.
26:44You look like a vegetarian.
26:45Chefs, welcome to Love, Peace, and Taco Grease.
26:47Today's menu is gonna be a fried dinner.
26:51We're talking a plate.
26:52A plate of love.
26:53Got it.
26:53We also have three opportunities for you chefs to make some extra money in your paycheck
26:57with our three upsell items.
26:58You never know what's gonna happen in Flavortown.
27:00First, we have fresh nepales for $2,000.
27:04Fresh nepales, if they're not handled properly, they can be slimy because they're a cactus.
27:09Huila coche for an extra $3,000.
27:12Huila coche is some sort of fungus that grows on corn and takes a very specific technique.
27:17And chapulines for an extra $5,000.
27:22You gotta love a little fried grasshopper, you know.
27:24How about a bug burrito?
27:25Huh?
27:26Who wants one?
27:26I want one.
27:27Just cooking with a bug in general will throw you off, I'm sure.
27:31Use all three of these upsell ingredients.
27:33You could make $10,000.
27:35Oh, and by the way, remember, you only take the money home with you if you have the winning dish.
27:3830 minutes to make a fried dinner.
27:41One of you will be the new Flavortown champ.
27:44Good luck.
27:45Go take them, Hunter.
27:50Okay, let's get to cooking.
27:53Mexican food is definitely like one of my favorite cuisines to cook.
27:57I got this.
27:58Huila coche, did you find that stuff yet?
28:00It's up top right.
28:02I'm relatively familiar with the upsell ingredients.
28:05I do want to up my paycheck, but first I'm going to think about the execution of the rest of
28:10my dish.
28:10You're good.
28:11I think that making tacos is going to be too simple, so my mind goes to an arepa.
28:18Arepas aren't traditional Mexican, but I'm going to riff on that.
28:22This needs to be a fried dinner, so it has to be more of a hefty portion.
28:28My mind immediately goes to churros, because they're just incredibly delicious, and they're fried.
28:35My churro batter starts with a pate-a-choux, which is like a very basic pastry dough.
28:42You don't necessarily want to make churros, and they rate this in 30 minutes, but you've got to have big
28:46ideas here in Flavortown if you want to win.
28:48There's starch, spices like cumin.
28:51You see a lot of Mexican ingredients.
28:53This doesn't really play into my typical culinary world.
28:59Skewers, there we go.
29:00I'm thinking carne asada, I'm thinking rice and beans, and then I want to elevate that.
29:05Let's get started on this real quick.
29:07Jacob, tell me the menu.
29:09Well, I have a carne asada dinner, so I'm going to do carne asada skewers deep-fried with a Mexican
29:16rice
29:16and a refried pinto beans.
29:19I got my chicken stock, rice hot sauce, a little salt in the pot.
29:23Rice takes a long time to cook.
29:25While my rice is cooking, I'm going to work on my beans, and I want to use at least one
29:29of these upsells.
29:30If I can use all three, that's $10,000 extra.
29:34Our restaurant, The Spoon Trade, closed a few months ago.
29:37It was equal to maybe one of our children.
29:41We would love to expand the bakery to create a casual, upscale, comfortable place to eat.
29:47I wish you could have seen his restaurant we did on Triple D, but he's going to revive it, he
29:51and his wife.
29:51One of the claims to fame on the menu, bologna and cheese sandwich.
29:54But he makes the bologna, and he makes the American cheese.
29:56No, really?
29:58I'm not kidding.
29:58The bun, the sauce, and the pickle.
30:00In 30 minutes?
30:01No, he's kidding.
30:03And hui l'acoche.
30:05Oh, got it.
30:07So I'm going to incorporate this canned hui l'acoche with my beans.
30:11I'm going to bloom it in some nice hot oil, just waking it up, using that heat to pull some
30:17flavor out.
30:18Oh, yeah.
30:19It's got this mushroomy kind of funkiness to it.
30:23I put it in the blender just to get that refried beans smooth texture.
30:27So hopefully I'm making $3,000 worth of refried beans.
30:31For $2,000, we have fresh nopales.
30:35Nopales.
30:36Have either of you used fresh nopales before?
30:39Yeah, a couple times.
30:41Okay.
30:41But the texture can be very gooey and very cactus-y.
30:46So I'm just going to do a light little pickle on the nopales before I put them in my rice.
30:51So a quickle.
30:52It's a quickle.
30:53Yes.
30:5420 minutes.
30:55Chef Taylor, are you making churros?
30:57I am.
30:58Sounds delicious.
30:59I add the eggs.
31:01I let it whip.
31:02I have some huge tasks for this fried dinner.
31:06There's a lot of money at stake.
31:08And ever since I was a kid, I have wanted to open a restaurant.
31:11And that $20,000 will absolutely be going towards this restaurant and my future restaurant empire.
31:18So this could really help back the insane costs of opening up a restaurant.
31:25Churro funnel cake.
31:26Love it.
31:28Any grasshoppers going in those churros?
31:30No.
31:31You should.
31:32You should.
31:32Chapulines.
31:33I was actually in Oaxaca and like every dish we had came with them.
31:36And I didn't love it.
31:37So I'm going to stay away from those.
31:39This is such a delicate balance of trying to upsell and win more money, but I can totally
31:45just destroy a dish at the same time and then nothing else matters.
31:49All right, so we got churros coming out.
31:51What else we got?
31:51I'm making like an arepa.
31:53An arepa.
31:54I like that.
31:55That works for me.
31:56Okay.
31:56I start to build my arepa batter, which is mascarina.
32:00Heavy cream.
32:01And boiling hot water.
32:03Can I grab a ladle?
32:04Yeah, go right in there.
32:05In an ideal world, an arepa dough would rest for at least an hour, but here we are.
32:09So sorry.
32:10It's all good.
32:10Like all up in your grill.
32:11I may have bitten off more than I can chew.
32:15Oh, this is not.
32:17Taylor, have you ever used fresh nepalus before?
32:19I've only used the canned ones actually.
32:21I know that they have like some spines on them.
32:23Will you use it in your dish?
32:24Um, I'm going to stay away from those.
32:28While my arepa dough is resting, I start on the filling for my arepas.
32:32I grab ground pork, some golden raisins, and put some chipotle.
32:36It's the best flavor in the world.
32:40Sugar.
32:42Chef Taylor, any key ingredients being utilized here?
32:45Um, yes.
32:47What's our upsells?
32:47Huila coche.
32:49Love me some huila coche.
32:54I've actually never tried it.
32:56That's going to be nice.
32:57This will definitely go well with the pork.
32:59The pork is super mild and this has like a lot of flavor.
33:02It's savory.
33:03There's so much depth there.
33:05It's that fermentation.
33:06Easy money.
33:06Ten minute call, chefs.
33:08We've got ten minutes left.
33:10So I start to build my arepas.
33:11They're typically hockey puck size, but in the past I've made like a bigger entree sized arepa,
33:17so I know it can be done.
33:19Unfortunately, the dough hasn't quite rested long enough, so it's not super pliable.
33:23I add some of the filling, I tear some of the Oaxaca cheese on top, and then I add more
33:27dough, and I'm just like second guessing my decisions to make one bigger arepa, but I have zero time to
33:34go back now.
33:37Jacob, how are you treating the Nopales?
33:39I diced them, and I just poured a little pickling liquid in there.
33:42Ooh, they got gooey.
33:43Once they're pickled, the Nopales are very gooey, and I can't serve May and Manit like these runny-nosed Nopales.
33:50I really do feel like putting them in that hot pan with my rice.
33:55That's a great idea.
33:56Ooh.
33:57Especially going into that hot cast iron skillet.
33:59This guy's no joke, I'm telling you.
34:01No joke.
34:02It just really kind of cleaned up that texture that I was worried about.
34:06While my rice is cooking, I'm gonna work on my skewers.
34:10What kind of meat?
34:11Skirt steak?
34:11Skirt steak.
34:12Cut against the grain.
34:13Thin enough, I think.
34:15I love that deep fried skewer.
34:17Frying will only take a couple minutes because I cut the meat really thin.
34:21I'm coating them in a little cumin, garlic powder.
34:23Whoa.
34:24A little oil and hot sauce.
34:26I'm thinking for $5,000, these chapalinas are crispy and perfect to turn into a crust for these steak skewers.
34:32Oh, look, tortilla chips.
34:34The grasshoppers were kind of the salt, the seasoning.
34:37Put a little masa in there.
34:39Making you dinner.
34:41Okay.
34:41I've never had a crusted grasshopper carne asada fried platter before.
34:46It's gonna be a first.
34:48You can say fried is only in the deep fryer.
34:50That's one note.
34:51I played that game in the last round.
34:53Well, I'm also doing fried rice and refried beans.
34:56So, a little bit of fried everything.
34:59Six minutes.
35:00Oh, what else?
35:01What else?
35:03I have, like, ten things to do right now.
35:07I want to make a pineapple salsa.
35:09I want to make this guacamole.
35:11I need to make my chocolate sauce for the churros.
35:13Semi-sweet chocolate, if anybody's willing.
35:15At the end of the day, I'm kind of just competing against myself because I know that I have it
35:19in me to win.
35:20So, it's honestly a matter of doing everything I can to finish.
35:25Less than five.
35:26Woo-key-dokey.
35:28Not finishing these arepas could easily send me home.
35:33It's really good.
35:36That toasty corn flavor rocks.
35:38It tastes good, but it was not pretty.
35:41It's two minutes.
35:42She has two minutes left.
35:44The skewers fried nice and evenly.
35:46Mmm, very good.
35:47Tasty.
35:48I grabbed my fried rice.
35:50Got a little hot on the bottom.
35:51Put my fried rice down.
35:52Very happy with the end result.
35:54Grabbed my pot with my sweet le coche refried beans.
35:57I think it came together really well.
35:59My skewers right on the plate.
36:01A little drizzle lime creme fraiche and some fresh cilantro on top.
36:05Let's go.
36:06Let's go.
36:06One minute.
36:08Let's go.
36:09Yes, chef.
36:11Uh-huh.
36:12I go to plate.
36:13I start with a big schmear of guacamole on the bottom.
36:17I take my arepa.
36:19I don't even have time to cut it.
36:20I'm just breaking it into pieces and putting it on the plate.
36:23Then I add the bright pineapple salsa.
36:25My churros.
36:2740 seconds.
36:28Anything, chef?
36:30I finished first, so I'm gonna help Taylor.
36:33I still need to get my chocolate sauce on the churros.
36:36Luckily, Jacob was kind enough to offer a hand.
36:40How much time?
36:4220 seconds, chef.
36:4510 seconds.
36:495, 4, 3, 2, 1.
36:53You're done.
36:54Woo!
36:55We're done, chef.
36:56Wow.
36:56A lot going on.
36:58Wow.
36:59Oh, my God.
37:00Woo!
37:04Chef Jacob, I think you're up first.
37:06Let him have it.
37:10Chefs.
37:10Hello.
37:11We have a Mexican-inspired dinner.
37:14A refried bean with juit locoche.
37:17Some fried rice, Mexican-inspired with nopales.
37:20A carne asada-inspired skewer, lightly dusted with grasshoppers, tortilla chips and masa.
37:25That was deep-fried.
37:33I mean, the first thing is I'm loving the play of the fried, refried, fried rice, literally frying the steak.
37:41I think that is so smart.
37:43You really embrace that challenge.
37:46I was almost worried, like, oh, this looks like overcooked.
37:49But it's got a very pleasing texture to it.
37:51Good, good.
37:51Like, you know, between a jerky and a steak, and I think that works very well.
37:55The grasshopper, I think, what a great place to put that in.
37:58The nopales, to go ahead and pickle it before you put it in the rice.
38:02Fantastic.
38:02Very smart move.
38:04Honestly, we're really impressed with the amount of upsell ingredients that you were able to use.
38:09I thought it was really smart for you to use the canned juit locoche into the refried beans.
38:16However, it's missing, like, some spices in there that kind of amplify the flavor.
38:21Okay.
38:22And a lot more fat, like some lard to kind of coat the bean.
38:26Yeah, I'd use a little canola oil in there.
38:29The refried beans, visually, it's challenging.
38:33Okay.
38:34It takes away from the beauty of the plate.
38:36Yeah, that black wheat locoche kind of shades it weird, huh?
38:39Mm-hmm.
38:39Well, thank you all very much.
38:41All right, chef, you ready for this?
38:42Yeah.
38:43Positive energy.
38:44Hi, chefs.
38:44Hello.
38:46So, to start, we have an arepa that's stuffed with wheat locoche and some chipotle pork
38:53on top of guacamole, avocado crema, with a pineapple salsa, and then some churros with some Mexican chocolate sauce.
39:05Like, the guac, super tasty.
39:08You have this pineapple salsa, which is the right amount of acid that you really need for this ginormous piece
39:15of masa cake.
39:16Yeah.
39:17The arepas, great idea.
39:19But it was not enough filling.
39:21I got a little bit of filling, and that was fantastic.
39:25The best thing here is definitely the churros.
39:27They're crispy.
39:28They're nice and soft on the inside.
39:30The chocolate sauce on top, fantastic.
39:33You did a great job.
39:33Thank you so much.
39:36In the rush to get the arepa on the plate, she got the piece with the least amount of filling,
39:40unfortunately.
39:44We asked for a fried dinner here in the love piece of taco grease.
39:47Chef Jacob, what did you think?
39:49I mean, I think overall, he delivered on fried.
39:53Taylor.
39:54I mean, Taylor, she was ambitious.
39:56Everything was what we would really want in a deep fried dinner.
40:00Yes.
40:01Okay.
40:01Who is going to be the new champ of Flavortown Food Fight?
40:07Well, chefs, unfortunately, only one of you will receive that paycheck for your efforts.
40:14Chef Taylor, you received $5,000 in the first round.
40:17You would receive $5,000 in the second round, and also an extra $3,000 for using huila coche.
40:23It's giving you an opportunity at $13,000.
40:26Chef Jacob, $4,000 going into your account.
40:28In your dish, you used the huila coche, used the nepalas.
40:32Correct.
40:32And you used the chapalines.
40:34So that would give you an opportunity at $19,000.
40:37Wow.
40:38The chef who prepared the five-star dish and is our new champ is...
40:48Congratulations, Chef Taylor.
40:51Well done.
40:55Well done.
40:57Congratulations.
40:59Chef Jacob, the dish was coming up right.
41:01The beans needed some fat.
41:03Just one step behind the finish line.
41:05You know what a fan I am of you.
41:06You know, you closed a restaurant that is so near and dear to me and to the diners, drive-ins,
41:10and dives family,
41:11but it has not stopped you.
41:13You're going to reopen it.
41:14We love having you in Flavortown.
41:16This is not the last.
41:17Chef Jacob, thank you very much.
41:18Cheers, y'all.
41:19Appreciate you all.
41:19Appreciate it.
41:20Appreciate it.
41:22Well, I'm still broke at the end of my shift in Flavortown.
41:25But losing in Flavortown has definitely been my greatest teacher.
41:29Pulled me out of my comfort zone and also got me out of playing it safe.
41:33Chef Taylor, you have just taken down some heavy hitter competitors.
41:37And you know what you did?
41:38Chef Taylor just became the new champ of Flavortown food fight!
41:44Congratulations.
41:45And you have earned yourself $13,000 if you get that paycheck.
41:50Not only do you get the paycheck, but you get to come back to Flavortown and compete again.
41:54I was so stoked to get that win.
41:56I'm excited about the money, but, like, honestly, the chance to continue competing is the most exciting thing.
42:02I want more.
42:03That's amazing.
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