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FunTranscript
00:00موسيقى
00:30ترجمة نانسي قنقر
01:00ترجمة نانسي قنقر
01:30ترجمة نانسي قنقر
01:32ترجمة نانسي قنقر
01:34ترجمة نانسي قنقر
01:36ترجمة نانسي قنقر
01:38ترجمة نانسي قنقر
01:40ترجمة نانسي قنقر
01:42ترجمة نانسي قنقر
01:44ترجمة نانسي قنقر
01:46ترجمة نانسي قنقر
01:48ترجمة نانسي قنقر
01:50ترجمة نانسي قنقر
01:52ترجمة نانسي قنقر
01:54ترجمة نانسي قنقر
01:56ترجمة نانسي قنقر
01:58ترجمة نانسي قنقر
02:00ترجمة نانسي قنقر
02:02ترجمة نانسي قنقر
02:04ترجمة نانسي قنقر
02:06ترجمة نانسي قنقر
02:08ترجمة نانسي قنقر
02:10ترجمة نانسي قنقر
02:12ترجمة نانسي قنقر
02:14ترجمة نانسي قنقر
02:16ترجمة نانسي قنقر
02:18ترجمة نانسي قنقر
02:20ترجمة نانسي قنقر
02:22تشكري أكثر من ترسيلة المشكلة
02:24عندما ترسلوا كل ما يريد تلك المشكلة
02:26إلا أنت تشكري أجزاء بإجابة
02:28محلولات تشكري أجهزة
02:30وتعالي أجهزة
02:32على الأقل المشكلة
02:34إنك أهلاً
02:36ستمكن من الضوء
02:38محلولات تشكري
02:40تسريني
02:43كنت تزيديني
02:44أجمعوا قريباً
02:46تمتلك اللعبة
02:47تحسيني الأحرارة
02:48تشكري أجهزة
02:50I'm looking for this story and why this is the dish that they're making,
02:54why it should be comforting,
02:56and I feel like that's the introduction to how I'm going to feel
02:59when I start to eat their food.
03:01Yeah, you know, when you want to comfort someone,
03:04you want to feed them something that doesn't ask much of the person eating.
03:08You know, this meal is truly about doing something as an act of love
03:13that you feel that they would appreciate.
03:15Yes.
03:15Yeah, 100%.
03:17هناك ملتفتاة
03:19هناك ملتفتاة
03:21كانت ملتفتاة
03:23رجزيلا على المراحلة
03:25حتح
03:27لا تنبع
03:29أتباً
03:31لا تنبع
03:33أعتقد أني قد تفعلي
03:35لقد تفعلي في وقت
03:37اعتقد أنني أتقدم بما فيه
03:39اوش فش
03:41وقبتاً بمعرفتاً
03:43أحاول أن أصبح ملاحظة
03:45أنا أعطني للغاية.
03:47لأنه مرحباً مفرحاً لكي يدفع هذا الثقة.
03:51لأني أخذ عملياً لديه شكراً لديه لديه ويستئة نحن الى يجب أن تفعل مقرص على جيخي.
03:56سيجب أن تفعل عملياً لديه سيطرة.
03:59سيجب أن تفعل المرحباً، مرحباً لديه سيدرة.
04:03لديه سيطرة لدرجة يا رجل.
04:06وضع عمرها لدرجة حولاً.
04:09وعندما يسرس لديه سيطرة.
04:12هذا مقصر بالقرض.
04:14إذا أضع السرطة و السرطة
04:16السرطة والسرطة بالسرطة
04:18والسرطة والسرطة والسرطة
04:20أبداً دائمًا أشمع
04:22إلا أدراً من النجسي
04:24سمسة جميلة
04:32سمسة كنت أغلق الى لليلل لفترة
04:36أجل، كنت أغلقًا
04:38كولبي، ما كنت تلك كله؟
04:40ملعباً بابواس هذا النزول
04:42ما بحية ملعباً ملعباً؟
04:43ملعباً جابلاء
04:45خربة بحية إلى خربة، طويلة في إضافه ملعباً؟
04:47لا، لذا أظهر أنه لم يطلق هذه ملعباً
04:50متبال أن يقوم بتصوية أجل
04:51يا إضافة الأولzy
04:51معظم إليس الأرجمة
04:54هذا النجاح يقوم بشكل ذلك
04:55كل على امر سؤالة
04:56تتنفذي ع 59 عين دانت
04:58أوب أكبر
04:59من فمو بحية تصوية
05:01فعلت ذلك في خربة التصوية
05:02لعدم متبال أحضر
05:04انا نصر للحقcier الطعام، وهو مط انزل جيماليون.
05:07هذا السيئي كان قللاه ينطف فيه دائما.
05:09حقوق's من جيماليوني، واناMi تباليوني، وتشهد نحن في هذا الفضل وشهد محصل لجيماليون.
05:15وإنما هذا هو.
05:17وانا ، يقول القول أن نكون بالشهد وأغير الفضلًا وكشهد رجيماليونيونيونونيونيونيونونيونيونونة.
05:25حسناً، جود هذا الليل.
06:57وموتر وموتر مستوى لصفر التى ممتاز في المساعدة
07:00وهذه السجر أمام المخصص الذي أصدق مني من المخصصة
07:03عندما أصدقنا في العام
07:05أصدقل في صفحة الفيديو
07:08أبداً منذ عام تلك الوصف في تلك الهدوة
07:11ونظرون حقيقيًا أليم
07:14لكنًا سي العديد فهو طويل لديه ممتاز
07:17سيواني
07:18كيف حالك سيقف
07:20كيف حالك؟
07:21حالك؟
07:22أمحجم
07:22ممتازة
07:23ممتازة
07:23أمحجم
07:24كورات
07:25كورات
07:26هُمْ لعبما حصلت على أول مصنع حصولها.
07:31لكن هذا هو سبيل و سساسي.
07:33أحسنا بسساسي حلقة مصنع.
07:35أحسنا في الخطوة.
07:36هذا مصنع أكثر من مصنعه لأنه يدفعه بشكل معنوذل و يمنع ذلك جميع رائعه.
07:41سيكونوا أفضل.
07:43عندما يكون أفضل فيها الإجابة، تفعله إليها المصنع.
07:45إليها فترة بإنما يصنع أفضل.
07:49تكثر بذلك لكما يؤمن.
07:51سأفضل.
07:52أفضل لكي أفضل لكي أجل ترغب؟
07:56موسيقى
08:26تنميز بحيواناً، في حيواناً، بشكل مخططًا، بشكل مطلعاً.
08:30منع أيضاً، أسواء كل مخططًا.
08:32أريد أنت تشغل بشكل جدًا، محظوم بتوماً؟
08:35أحياناً لنعظم بشكل جديد.
08:36إذا كان مجموعة من الأجمي، فإن تريد أن أفعل ذلك
08:39بإجراء حل جديدة من حلالي، لرفع أيضاً،
08:42في مجموعة احضاري،
08:44إيجاب هذه هذه الأسباب لذلك يجعلون أن يكون لديهم
08:47ميزمونة أو أقرب الأحيان،
08:49Even if they're going to give away Francetorca
09:00нихos
09:0345 minutes everyone
09:05Oh my God
09:07Let's go, let's go
09:10Oh my God, the kitchen is so loud today
09:15Y'all are cooking
09:15الصحمة
09:21Quindi today I'm making chicken pot pie
09:23a family favorite
09:24this is a dish that I made for my parents
09:27pretty often at the end of their lives
09:29In 2020, my parents passed away
09:32my dad ended up dying of Alzheimer's
09:34mom from cancer
09:35but in the year and a half before that
09:37time, they both had these challenges
09:39that required they had rich
09:41super nutritious meals
09:43ورغبت على مستقل طوال مستقل طوال الوصول
09:46ولكن مستقل طوال الوصول أجزاء
09:50وستخدمت الكثير من الممارسات
09:52ترجمة نفسي ميزلة
09:54هناك الوصول إلى تجربة الأطفال
09:58وأنه الآن في كل صفحة
10:01أبطه النساء
10:02وليس يستخدم معونقه
10:05وأنهم يحبونون بإمكانكم
10:07في الكثير من خلال طوال الوصول
10:10فهي الأمر يجب أن تلعب للمشاهدة.
10:13المنزل من الأمر مادة السلطفة هذه مدرسة سلطفة.
10:17فهي الأمر بشكوين العنودة، ثم أمانيس بشكوين العنودة.
10:20فهي الأمر سأجمع بشكوين العنودة، فهي الأمر مزيدة، اشكوين العنودة.
10:25لأنها تنبت بشكوين عميزة فهي الأمر لنشعر.
10:30حسناً، مازلت لديك أشياء في الآن.
10:33أيها الأجيب.
10:38هم تحضر مكفوتي.
10:40يا صفحة.
10:41حصة عاليها الغداء.
10:44مكفوتي على سرعة.
10:46سرعة من الأجيب.
10:49لأنها جداً جداً،
10:51لأنها جدادة كبيرة بانها جداً،
10:55لأنها جداً جداً.
10:57مكفوتي على سرعة سرعة سرعة لنا لدينا.
11:01nothing has great as something you're mom has prepared for you when you're sick Hey
11:05now I make this dish for friends when they're sick because it's very
11:09comfortable and nourishing this current is like enormous carrot
11:14so Helloịch
11:19how do you feel after your win last
11:21It gave me so much more confidence
11:24I feel a little bit better I like my own in stay
11:27yeah yeah and I'm try to remember your advice are less
11:31ترجمة خبرية العقصية
11:33أعطى الهربة
11:34إذا Cookت للتعوية
11:36ترجمة نترجمة رأسيه
11:39فمن اللهم يأكل مستقبل
11:41فالجم بمسكي
11:43بعد داخل بأنه تنعيك
11:45وقد اقريتك
11:47شكرا بيهم
11:49شكرا
11:51ندرجة الهربة
11:53شكرا
11:5530 минут
11:57بهذه المرة
11:58يحصل
12:01So add some fish sauce.
12:04So for my support dish, I'm making arroz caldo.
12:07It's a Filipino rice porridge dish with chicken.
12:10Add some of these onions.
12:13When we arrived from the Philippines to Columbus in 2005, it was kind of close to winter.
12:19And I feel like, ah, when can we have some rice?
12:22So this dish reminds me of daco.
12:25There you go.
12:26So we make this dish to welcome new Filipinos coming in Columbus because it's a comforting dish.
12:33You got this, Rex?
12:35Yeah.
12:35How's it going?
12:36All right.
12:37All right?
12:37We're cooking.
12:38Good, good.
12:39So growing up, my biggest influence in cooking has absolutely been my Belizean grandmother.
12:44I'm making a turkey, potato, and rice soup.
12:48Ground turkey has always been a go-to for soups.
12:50And this was always one of my favorite ones that she would make, whether it was for us not feeling good or it was just cold outside.
12:56I use a potato masher because it moves so much faster.
12:59My husband's been in the United States Air Force for almost 17 years now.
13:03So food trains are standard in the military.
13:06We have to be our own community for each other because we are usually far away from home, far away from family.
13:13There's something about soup, you know, being a comfort food that it just feels like somebody cares.
13:17We're seeing a lot of soups, a lot of stews, a lot of dishes that actually do require time.
13:24And that's the one thing they do not have here.
13:26Let's get it.
13:27In terms of flavor development, some you really need to brown and simmer down.
13:31And other soups you can do really fast.
13:33So it's really just about, like, were they strategic in what they chose?
13:37There's also shortcuts you can take, right?
13:39You use a wider pot, you can reduce something faster.
13:41You can cook vegetables or meat in different ways and add them together at the end.
13:45So hopefully they've taken all that they can to adapt their recipe in the best time.
13:51Yeah.
13:5215!
13:53Final 15!
13:55Oh my gosh.
13:56Let's clear some space here.
13:58Wow, my chicken is cooked perfectly.
14:03So next, I'm using afghan naan to create my own croutons.
14:07You want it to be rustic pieces because you get the crispy edges that way.
14:11I season them with summa, coriander, salt, and pepper.
14:15Gonna really bring it together and give it that extra flavor.
14:20Potatoes, come on.
14:23All right, man.
14:25Come on, man.
14:26It's not getting there.
14:27It's not getting to a temperature I want it.
14:29And I don't know if it's the heat.
14:30I don't know if it's the bowl.
14:31I don't know if I overcrowded it.
14:33You know, hopefully it gets to at least to tenderize those potatoes and those carrots.
14:38The trickiest part of this dish is getting all the contents inside the pot to a boil
14:43to get those vegetables soft and allow the ribs to become tender.
14:47Don't give up on me.
14:51Carlos, how we doing?
14:52Doing fine.
14:53We're just having some technical issues here with bringing this to boil.
14:55Okay.
14:56Maybe we need a bigger pot that's wider, huh?
14:58I feel like you need to concentrate that flavor a little bit more, too, right?
15:00Yes.
15:01A wider pot is going to reduce faster.
15:03I trust Chef Tim, so hopefully he has enough time.
15:07Let's put the lid back on so I make sure those vegetables steam.
15:10Everything was crowded.
15:11I feel like this is a little bit better technique.
15:12Yeah, for sure.
15:13Appreciate it.
15:14Hey, you better save me today.
15:15Who knows?
15:16Thank you, Chef.
15:16Appreciate it.
15:17That's the Black Cardinals.
15:18I'm not even going to look at this anymore, man.
15:20Seven minutes, everyone!
15:21We're just in the waiting game right now.
15:32There's not much time left, but I really want to use all the parts of that chicken.
15:37I'm going to try to make something out of this liver.
15:39Adobo is a mixture of vinegar, soy sauce, a lot of garlic, and I am hoping that it's going
15:44to elevate the dish.
15:45It looks so pretty, and I haven't even added any seasoning yet.
15:49I do a little taste test on my turkey soup, and just because the true Caribbean in me,
15:54I added some of my Jamaican meat seasoning, because why not?
15:58At this point, I have to make sure this dish is perfect for the judges, and I'm hoping that
16:04the flavor in my soup is what's going to keep me here, because two of us are going home
16:09at the end of this week.
16:10Spicy food is so good.
16:11We're down to the last three minutes.
16:15Hurry up!
16:16Oaky smoky!
16:18Time just goes so fast.
16:20It's crazy.
16:22Here we go.
16:23All of my elements to this chicken pot pie are ready.
16:26My puff pastries are nice and crisp.
16:29The filling is beautiful and full of flavor.
16:33At this point, I need to just assemble the dish and top it with the puff pastry.
16:38Pressure's on.
16:44Ah!
16:45Francis gave me some really good advice on not overcrowding the pan and frying things
16:49in batches.
16:50I'm definitely going to take his advice, because stir-frying will require some special technique,
16:56as he suggested.
16:57Ready to plate.
16:59All right, everyone.
17:01One minute left!
17:02This is it!
17:03I'm going to shred this for our judges.
17:11Let's see where we got.
17:13Yes!
17:14We're there.
17:14Everything is coming along.
17:15I'm trying to get all the plates out, and I need to make sure everybody has some ribs,
17:19everybody has some chicken, some contains, corn.
17:23Finishing touches, get it on the plate!
17:25Look at these beauties.
17:26Oh, my God.
17:27It's tender.
17:32Want a little bit of the ginger.
17:34Make sure they have ginger.
17:37Ten!
17:38Nine!
17:40Eight!
17:41Seven!
17:42Six!
17:44Five!
17:45Four!
17:47Three!
17:48Two!
17:49One!
17:50Time's up!
17:53Whoo!
17:55Smelling good.
17:56There's a job.
17:56Coloss, how you did, big dog?
17:59I got it out.
18:00I got it out.
18:08We gave you an hour to prepare a dish you share with the people you care about the most.
18:13First up, Rex.
18:16Hi, chefs.
18:17Hi, Rex.
18:18What I made today is arroz caldo.
18:21It's a Filipino rice porridge, and we normally make it for people who are new Filipino immigrants
18:26here in the U.S.
18:27Well, Rex, I love all of the different accoutrements on the top because every bite is a different
18:34experience, right?
18:35The only thing I would say is, like, cook your chicken a little bit slower so that you don't
18:39have, like, dry chicken.
18:41Yeah, I totally agree.
18:42But the fact that you broke down the chicken, and then I love that you made a little adobo,
18:47really respecting the whole animal.
18:48I really appreciate that.
18:50Thanks so much, Chef.
18:52Fran, tell us what you made.
18:54I made chicken pot pie.
18:56It was inspired by the cooking that I did for my parents in the last year of their life.
19:02Chicken pot pie is also something that I grew up with.
19:05You were very smart separating the puff pastry because a lot of times it's baking for 45 minutes
19:09in the oven, just trying to get everything cooked on time.
19:12I like the fact that you incorporated different vegetables, and I feel like the sherry is a
19:17nice note, but I feel like it comes through a little strong.
19:20I was heavy-handed.
19:21Fran just likes a little booze.
19:23I actually like that nutty flavor, the sherry, so I don't mind it at all.
19:26But I thought it was very nice.
19:27The chicken was nicely cooked, but it is quite sherry-forward.
19:30Thank you.
19:32Oh, my God.
19:32The dish I made is chicken yakni, and yakni is just the word for broth, essentially.
19:37We make this dish whenever someone's sick, or it's very popular as a postpartum dish.
19:41You made a delicious chicken soup.
19:43The chicken itself is beautifully cooked.
19:46I would love to see some golden brown color on the skin, but the crouton flavor,
19:52texture, everything that it gives to the soup is wonderful.
19:56Thank you, Chef.
19:57To me, the revelation is there's something about the way these carrots and the celery,
20:02which has absorbed that turmeric that makes them feel like I've never eaten carrots and celery before.
20:09It's really delicious.
20:10Wow.
20:12Kobe.
20:13I made pork jambalaya.
20:15It is the ultimate comfort food in South Louisiana.
20:20Every year, we cook for the Fallen Firefighters Memorial.
20:23Farming from all over the country gather.
20:25It's really something when you hear those bagpipes, buddy.
20:28I kind of hear them now.
20:30Yeah.
20:31It's touching, but it's an honor to go there, and it was an honor for me to cook this for y'all today.
20:37Kobe, thank you for sharing that story.
20:38The importance of remembering people, you know, it's just a beautiful thing.
20:42That's what food is all about for us.
20:44Absolutely.
20:45You know, I was worried about the pork, so I kept checking it, but it got just tender enough for me.
20:50There's so much depth of flavor in this dish.
20:52It's really, really good.
20:53If I had to critique anything, I think jambalaya is a rice dish, and you put a lot of meat in there.
20:59But I'm not complaining.
21:01Thank you, Chef.
21:01Oh, Kobe.
21:04I love it.
21:05Thank you.
21:06You can tell that this is a dish that you've made many a times.
21:10I agree.
21:11I want a little bit more rice.
21:12That being said, it's delicious.
21:14Thank you.
21:16Anika.
21:17Today, I made for you pish pash.
21:20It's a Bangladeshi dish that my mom used to cook for us when we were sick.
21:25I'm really enjoying seeing what constitutes comfort food in so many different parts of the world.
21:30And this is really interesting because you really cook the rice down, almost like a polenta kind of texture.
21:35The seasoning is really nice.
21:37And maybe this is just unlucky.
21:38My first bite had like a big old chunk of ginger, and it kind of like, I don't know if that's intentional.
21:43It is, actually.
21:44Okay.
21:44Ginger is supposed to be so curative that you put big chunks of ginger.
21:49Yeah, there's definitely some chunks of things.
21:52I think I had a black pepper or something with a little bit of numbing.
21:56But I also like the fried shallots that give it a little bit of sweetness.
22:00Thank you.
22:02Carlos.
22:04Today, I made for you guys a sopao.
22:06This is the ultimate comfort food in Puerto Rico.
22:10Carlos, I've been waiting for you to bring the flavor.
22:13You brought the seasoning.
22:14I taste the salt.
22:15I love the squeeze of the lime.
22:17Good.
22:17All of those things are working.
22:19My pork ribs are very tender, so I'm happy to see that you did a really good job.
22:24There's a lot of flavor from the chicken and the pork.
22:27The only thing I'll say is that the carrots are a little crunchy for me.
22:29Yeah.
22:29If you want to cut them a little bit smaller, that way they have a little bit more time to cook.
22:34Thank you.
22:34That's great.
22:35Bree.
22:36So I made a turkey, potatoes, and rice soup, aka one of my grandma's soups.
22:42I love the brothiness of the soup and having the turkey in there, like all the little vegetables.
22:51That being said, the soup itself needed more time to reduce because when things reduce, the concentration of the flavor comes through.
23:00Yeah, I totally agree with Tiffany.
23:02You have good flavor on the top end.
23:04You get a little bit of lime, you get a little bit of that spice, but then it kind of drops off after that.
23:07You don't have the depth.
23:08And I think that concentration is where that depth comes into play.
23:11To help amp up that flavor more, I think would have been really nice here.
23:14Mm-hmm.
23:16Suwani, this dish is called padmi korat.
23:19But it's more of a spicy, sassy cousin of paddai, so it's less well-known.
23:26Suwani, last week we talked about your salmon being under-seasoned.
23:30And the seasoning here is...
23:34Whoo!
23:35I taste that tamarind.
23:37I taste the sugar.
23:39I taste the fish sauce.
23:40Everything is like really like bing, bing, bing, bing, bing, bing, bing, bing, but like still very balanced.
23:44Perfect.
23:45Beautiful job.
23:45I love the chewiness of the noodles.
23:47My critique, though, is the pork belly, the skin didn't really render and tenderize.
23:53So when I'm eating it, the skin part is actually very, very hard.
23:56Okay.
23:57But the flavor is really spot on.
23:59Yeah, I agree with Francis.
24:00I love the interactiveness and customization of being able to add as much lime or as much chili as you like.
24:07And I like the extra spice.
24:09Overall, an amazing dish.
24:12Thank you.
24:17Cooks, thank you for sharing your dishes filled with love and comfort.
24:26Judges, whose dishes were on top this round?
24:29Our first top dish was Kobe.
24:41Your jambalaya was delicious.
24:43I was so impressed with the amount of flavor that you had developed in such a short time.
24:48That was one of the best jambalaya's I've ever had.
24:50Thank you.
24:51I feel fantastic.
24:52You got my first top two right there.
24:53And I went in over to judges with a recipe passed down to me from a fireman.
24:57It is absolutely amazing.
24:59Our other favorite dish of the round was...
25:05Wagau.
25:07Woo!
25:07Yes!
25:10Wagau, your dish was delicious.
25:14We love the flavor.
25:15Who knew that carrots and celery could be the star of the dish?
25:20And we can see why that dish comforts the souls of so many.
25:24Thank you.
25:25I'm so proud right now that this simple dish that I thought was so normal to me growing up
25:29seems to be extraordinary all of a sudden.
25:31It's just a great feeling.
25:33Congratulations, you two.
25:35But remember, no one is safe from elimination this week.
25:39So you all have to give your best in the next round.
25:42In the last round, we asked you to prepare your go-to recipes when you want to show support.
25:51In the next round, we want to see more of the recipes you prepare for friends and family
25:57because it's holiday time!
26:04You have 60 minutes to prepare a favorite dish from a holiday that's special to you.
26:10And we want you to prepare your dish family style
26:13so we can enjoy a multicultural spread on our holiday table.
26:17And as always, your dishes will be judged on taste, execution, presentation,
26:22and how well you did with the holiday theme.
26:25Make these dishes extra festive because at the end of this round,
26:29we will be saying goodbye to two of you.
26:32All right, your time starts now!
26:35Yeah!
26:36Okay, rock and roll, everyone!
26:38You got this, you got this.
26:39So we've asked our home cooks to create their favorite holiday dish.
26:43I mean, that can mean so many different things because it can be any kind of holiday.
26:48Yeah, you know it takes days sometimes to prepare for the holiday meals.
26:52We gave them 60 minutes!
26:54The nerve of us!
26:56I know!
26:59Winner, winner, butternut squash dinner!
27:01Coming into round two, I need to keep the momentum going.
27:04Getting eliminated is always possible.
27:05You got to pray on that one.
27:06Being in a Muslim household, we never celebrated Christmas.
27:10Therefore, my mom went all out for Thanksgiving.
27:12When you think of Thanksgiving harvest, you think of pumpkin, squash.
27:15So I decided to go with this classic Afghan dish.
27:18I'm going to be making kadhu burani with a cranberry, walnut, and barberry topping.
27:25Burani is a type of dish, and kadhu is the vegetable we are using.
27:28It's pumpkin or squash.
27:29The barberries are my own addition for the topping because it adds the sourness.
27:34So this dish is like a battle of flavor profiles.
27:40Well, first thing I'm going to do, I'm going to get those ribs seasoned.
27:43We're going to render that fat and use that fat to cook rice.
27:46Food is such a big part of so many holidays in Puerto Rico, and that's definitely true in my house as well.
27:51My favorite holiday is Christmas, and there's no better dish for Christmas than arroz con gandules.
27:58Rice with pigeon peas.
27:59A pigeon pea is like the cousin of a bean.
28:01I've been making this dish for at least 15 years.
28:05When I think about Christmas, one of the core memories I have is my grandma cooking this and me helping her.
28:12Now my kids wake up in the morning to the smell of arroz con gandules as well.
28:15When I finish rendering the fat with my sofrito, I want to make sure those pigeon peas absorb all that flavor.
28:23So we're going to let that cook for a while.
28:26Carlos is rendering pork ribs to get that fat for his arroz con gandules, which is maybe not what you would always do, but it's not unheard of.
28:32Like my mom has made it, you would say it's costillas, which are ribs.
28:35So we're definitely hoping he keeps the ribs in the pot.
28:37Yeah, I was going to say, I'm going to render the ribs just for the fat.
28:39Smells like Christmas here, man.
28:45Everybody, happy holidays.
28:49Woo!
28:51First round, I was one of the top dishes, so that gives me a tremendous amount of confidence for this round.
28:57Colby, what is that?
28:58T-food gumbo.
29:00I chose this dish because every year, Colby's house, December 25th, is our Christmas meal.
29:07But unfortunately for my wife, her parents died young, so me and her have taken on that tradition for our family.
29:18This is a jar roux that I used.
29:20I would not have time to make a traditional roux from scratch.
29:25Wow, that's risky.
29:26I have not done a gumbo in a competition, just because you cook it and you're almost to the point where you're toasting that dark brown roux.
29:35It's the basis of what makes gumbo gumbo.
29:38You want to get as much flavor in your gumbo as you can.
29:41So to me, the one thing that really just jumps out and makes this thing right is the claw meat over the lump crab meat.
29:47It just has that extra, and it just makes it even better.
29:50Look at this beautiful gumbo right here.
29:52There's no way a Cajun can come on here and not make gumbo.
30:01Okay, let's see.
30:03Cinnamon sticks.
30:05Round one, I didn't make it into the top two, so there's a ton of pressure on me to do really well in this round.
30:13I can smell the fragrance of cinnamon, the cloves, and the cumin seeds.
30:18For me, growing up, our biggest holiday celebration was Idul Fatar, which came at the end of Ramadan.
30:24And one of my all-time favorite dishes is Bangladeshi chicken roast.
30:29It's a family-style chicken and rice dish.
30:32I already toasted the spices, so I get the aroma, and now I'm browning my chicken.
30:38While that's frying, I'm going to start making short-grain rice.
30:42It cooks fast because it's short-grain, but it also has a beautiful flavor and aroma.
30:47It's going really well today.
30:53All right.
30:54One of the favorite memories I have is during fiesta in the Philippines.
30:58Fiesta in my language means a celebration of your patron saint, of our town or city.
31:03So if you go to Bohol, my province, in the month of May, you won't get hungry.
31:08For this challenge, I'm making pansit bihon loaded with lumpiang shanghai, the Filipino rice noodle dish, and our version of spring rolls.
31:18So the pork needs to be in a pressure cooker for at least 20 minutes to tenderize the meat.
31:23I'm really putting pressure on myself.
31:25I should not have done this, but it's fiesta.
31:28This week, two home cooks are going home, so I really need to stand out.
31:32And I know this is the strongest dish I have.
31:36Okay.
31:36For my lumpiang shanghai, I'm adding some garlic, onions, and I'm going to mix it with ground pork.
31:43Next, I'm going to get my rice to paper wrapper, and then roll my lumpiang.
31:48So you want to really push, and also make sure to tighten it up before rolling it.
31:52Get all my cheeses out.
31:58Going into this next round of holiday favorites, I'm making baked mac and cheese.
32:03Thanksgiving is the main holiday I make this for, but part of the military journey.
32:08For military spouses, we move around every few years.
32:11And now we are the host house.
32:14It's one of the reasons why the holiday season is so important to me now.
32:17What makes my mac and cheese special is the use of two cheeses that most people would not think to use, and that is Asiago and Romano.
32:29Asiago and Romano adds a sharpness.
32:32It balances out the creaminess and sweetness of a lot of the other cheeses, like mild cheddar to Colby Jack, which is going to give the creamy.
32:39Knowing two people are going to be eliminated changes the game.
32:44So the pressure is definitely on, because I absolutely do not want to go home.
32:48So that's why I'm bringing the A game and going with a recipe that everybody in my family loves, including both my children.
32:55They are my biggest supporters all day, every day.
32:59And it would mean so much for me to win today.
33:02I'm confident it'll land well.
33:03I have never seen so much duck in my whole life.
33:09This round, I chose a dish for Lunasa, which is a Gaelic harvest festival.
33:15These smell so good.
33:16This holiday resonates with me because my family are largely from the British Isle and Scotch-Irish Gaelic heritage.
33:25One more for good luck.
33:28I'm making duck breast with an apple, bourbon, and rosemary glaze.
33:32When my dad was first married to my mom, my grandmother always used to make this dish.
33:38So the first thing I need to do is get the duck ready.
33:41And that means trimming it and scoring it, because the skin must be crisp.
33:47Hi, friend.
33:48Hello, Tiffany.
33:49I love duck.
33:51I have a franchise based off of duck fat fried chicken.
33:56I'm coming to visit, and I want a good table.
33:58Oh, my gosh.
33:59So just one thing that I would suggest.
34:01Thank you so much.
34:04Make sure that this silver skin is off, because silver skin does not get tender when it's cooking.
34:10Instead of trying to get it here, it'll go underneath it.
34:13Then you can just take it.
34:14Then you can kind of pull it and peel it.
34:15Yep.
34:16This is a duck master class.
34:19You're going for like a medium rare medium?
34:21What are you going for?
34:21I'm medium rare, because I figure even if I do it slow, it'll still get crispy if I just leave it in there long enough.
34:28You just need to let it do its thing.
34:30Really concentrate on nailing the cook of the duck, because we're doing a double elimination.
34:35I am absolutely taking every tip.
34:37Thank you, Tiffany.
34:38I appreciate it.
34:39All right.
34:39Good to see you for you.
34:39But now the pressure's on, because I have to execute it.
34:46You have 30 minutes left.
34:49Woo!
34:49Woo!
34:49Woo!
34:50Thank goodness.
34:52I'm going to go ahead and pop these in the oven.
34:53This is the tedious part, but it's important to get this out.
35:00With my American family, our holiday tradition is to have seafood for New Year's Eve.
35:06I am making tiger prawns with Cameron sauce.
35:11It's called gung namakam.
35:15I'm preparing it with a very thick, sweet, tangy, sour, salty sauce.
35:21So I'm going to be using fish sauce, a little bit of oyster sauce for the saltiness, and
35:28then for the tanginess tamarind to get that deep flavors in there.
35:33For this round, I feel a little bit nervous, because I know I could be sent home.
35:37And I have so many recipes, so many more things I want to show the judges.
35:43Ooh, my eyes are watering.
35:48There you go.
35:49While waiting for my pork to just cool down a little bit before I slice it.
35:54So I start to make the sauce for the pancit bihon.
35:57I'm going to add some calamansi juice.
35:59Calamansi is like our lemon here in the U.S., but it's a little bit of a lighter taste.
36:04And then I'm going to be putting some cabbage and broth from the pork that I use in the pressure
36:09cooker before I start adding the rice noodles.
36:20It's a little rooty, but you know what it needs?
36:23It needs some Cajun seasoning.
36:25Shake.
36:25The shake.
36:26The shake.
36:27I know that shrimp doesn't cook that fast.
36:30Chef Francis, can you come for one second?
36:32Okay.
36:33I have a question.
36:35How can I help you?
36:36I know y'all really like y'all shrimp a certain way, so what is the ideal time for me to put
36:39this shrimp in?
36:39Oh, you know what I would say then?
36:40I think three minutes is fine.
36:42Okay.
36:43Perfect.
36:43That's what I'll do then.
36:44And then if it gets undercooked, then you'd be like, it's Francis.
36:46It's all good to be with me.
36:48It's all good to be with me.
36:49Thank you, Chef.
36:56This is going to be a chili crisp with jalapenos, coriander, a lot of dried mint.
37:00I want to top this kadu burani with my own favorite signature chili oil.
37:05Serrano chilies are a spicier cousin of a jalapeno.
37:09This is my ghost chili crisp.
37:11Trademark that.
37:14Ten minutes, everyone.
37:15Ten minutes left.
37:17Ten minutes.
37:18Oh, my God.
37:19I got time in ten minutes.
37:20I got time in ten minutes.
37:21Fran, how's that skin looking?
37:23Oh, this looks good.
37:24Gentle heat on the breast side.
37:26Thank you, Chef.
37:28Oh, that's pretty.
37:30So now, for my sauce, I'm going to put in the bourbon so that all of the alcohol could
37:36cook down.
37:36I learned from the previous challenge with the sherry forward, I'm going to make sure that
37:41the bourbon is prominent, but not overpowering.
37:43So I'm just going to put the rosemary in to, like, infuse the liquid.
37:54Adding my aloe buccara.
37:56Aloe buccara is a relative of a plum, but it has a very unique taste.
38:02It just adds that extra luxury to the dish.
38:05Okay.
38:06So my palau is done in the rice cooker.
38:09I'm going to just try to remove the whole spices because it's not fun to bite into the
38:16spices.
38:18Seven minutes left.
38:20Seven minutes?
38:21A minute and a half to take it out the oven, so I'm going to let it cook.
38:23Okay.
38:25Next, I'm going to be cutting the lumpia in half.
38:27That way, I can cook it faster and crispier.
38:31I have a lot of time left, and I need to get those in the deep fryer.
38:35All right.
38:37Okay.
38:37Waiting for the flavors to work together.
38:40Once I have the sweet, tangy tamarind sauce all ready to go, I'm going to add everything
38:46into a wok.
38:47Ooh, really good.
38:49So at this point, I'm confident about my flavors.
38:53I feel like I have a shot at winning the judges over.
38:56Okay.
39:00We're down to the last three minutes.
39:03Oh my God.
39:05I'm just going to cut some slices of peppers, which is going to give us a little Christmas
39:09color.
39:09I'm feeling pretty good.
39:10I'm very happy with the texture of the rice.
39:12I'm feeling confident, but I'm thinking to myself, I'm not going to put the ribs on the
39:16dish because they might not be tender enough, and I don't want to compromise the rest of
39:20my dish because I want to make sure that I'm not one of the first ones to go home.
39:24One minute left.
39:25Woo.
39:25It's almost time to set that table.
39:28Mac and cheese is coming out of the oven now.
39:32How's it looking, Brie?
39:33It's looking good, especially for this time.
39:37We are ready.
39:38Okay.
39:40All right, everyone.
39:41Time to celebrate.
39:42Woo-hoo!
39:43Ten, nine, eight, seven, six, five, four, three, two, one.
39:54Time's up!
39:57Happy holidays!
39:58Happy holidays!
39:58Happy holidays!
40:08In this round, we ask you to prepare a dish
40:11from a holiday that's important to you.
40:13Look at this feast!
40:15It's incredible.
40:16Everything here is so different and fun, and it just looks delicious.
40:21All right, Kobe, come and join us.
40:25I made seafood gumbo.
40:27We do seafood gumbo every Christmas.
40:30I have never done gumbo in a competition just because I'm not sure that I could get the flavor,
40:36but I think you achieved a legit, real-deal gumbo in an hour.
40:44It is just so deep.
40:46This is the essence of Cajun food, and this shrimp is beautifully cooked.
40:52I would just say the amount of seasoning is so good, but if I were eating the whole bowl,
40:56it might start to feel like, wow, that's a lot of seasoning.
40:59You know, Frances, I know what you mean by concentration,
41:02but I like a little spice in my gumbo.
41:05Maybe just take it down just a little.
41:06Thank you.
41:08Suwani.
41:09I made tiger prawn with tamarind sauce.
41:12It's called gung namakam.
41:16We eat this for New Year's Eve.
41:18This is incredible.
41:20It's got the perfect amount of heat for me,
41:22and you still taste the sweetness of the shrimp,
41:24but also that tamarind.
41:25It's really good.
41:27This is banging.
41:29The flavor of the shrimp shell is really imparted in there,
41:34and I like the goodness of the shrimp.
41:36I do think, though, it could have been maybe slightly less cooked.
41:39Yep.
41:40I think it would be a little bit even at the next level.
41:43Okay, I love it.
41:44Thank you.
41:45All right, Brie, come join us.
41:49I made baked mac and cheese.
41:51Thanksgiving is the go-to holiday for this particular dish.
41:55I make mac and cheese at least once a week for my kids,
41:58so I'm a connoisseur.
42:00I feel like there's a couple different kinds of cheese in there.
42:02You get a different experience kind of with each bite.
42:04There's, like, pockets of cheese, right, in little areas,
42:07and the spice on there is really, really nice.
42:10Thank you.
42:10The only thing I can really say is that
42:12whenever you bake a mac and cheese,
42:14you know, you're continuing to cook it,
42:16and, like, the noodles, you know,
42:17you could have maybe cooked them a little bit less.
42:20I agree with Tim.
42:21I would love a little more of a crust, too.
42:23so we're kind of saying cook it less but cook it more.
42:26Yes.
42:27But you know what I mean, right?
42:28Yes, yes.
42:28Maybe cook it a little less on the soapbox,
42:30but bake it a little bit more so you have a little more crust.
42:31Yes.
42:32Thank you, Chathiru.
42:34Anika.
42:36I made Bangladeshi chicken roast,
42:39and we have it traditionally for Eid.
42:42There's alu bukhara,
42:43which imparts, like, a sweet flavor to it.
42:46I hope you didn't get the seeds.
42:48I think it's a very good dish.
42:49A lot of flavor in there,
42:51but it's also very, very homey.
42:52I think the rice is cooked perfectly.
42:54Unfortunately, I did get one of those seeds.
42:56Oh, no.
42:57It's, like, coated around the seeds,
42:59so there's no way to take the seed out.
43:00Mmm.
43:02Anika, I love this dish.
43:03The doneness of the chicken,
43:04I think, is really, really good.
43:05It's tender but still has some chew and has some bite.
43:08I really like that.
43:08It's cinnamon, all those sweet spices.
43:10I think it's very, very tasty.
43:12Thank you.
43:13Rex, come join us.
43:15Today, I made pancit bihon,
43:18a rice noodle dish
43:19with lumpiang shanghai.
43:22The rice noodles has so much flavor.
43:23Is it pork belly you used?
43:25I did use pork belly.
43:26Very tender.
43:27Thank you, chef.
43:28The spring roll itself,
43:30the mixture inside is a delicious mixture,
43:32but I find it to be a little dry.
43:34I wonder if it was fried whole,
43:36if the juice would have stayed inside.
43:37Stayed in, sure.
43:37So maybe that's the trade-off.
43:39You have more of the brown flavor,
43:41cutting in half,
43:41but keeping it whole,
43:42maybe the juice stays inside,
43:43the filling a little bit.
43:44I mean, mine's not, mine's gone.
43:48Fran.
43:50I made duck breast
43:52with an apple bourbon rosemary glaze,
43:56and this is in honor
43:57of the Gaelic Harvest Festival Lunasa.
44:01Oh.
44:02A little sherry in the first round,
44:04a little bourbon.
44:05Second round, I mean.
44:07It's a theme.
44:07I love the flavor combination.
44:10Apples, onions, bourbon,
44:11all those things really go well together.
44:13Thank you.
44:14Thank you.
44:15I feel like the duck
44:16is something that reminds me
44:17of the holidays,
44:18but I wish that you would spend
44:20a little bit more time
44:21on the skin side
44:22because I have a piece here
44:23that has a beautiful skin.
44:25Another one could have been rendered
44:26a little bit more.
44:27Okay.
44:27Yeah, rendering it a little slower,
44:29but I think to be able to do duck,
44:31very difficult.
44:32I mean, the degree of difficulty is there,
44:34and so I think you did a really good job.
44:36Thank you.
44:37Thank you very much.
44:37Thank you very much.
44:38Carlos.
44:41I made arroz con gandules,
44:43which translates to rice with pigeon peas,
44:45and it's for Christmas.
44:47It's very, very, very tasty.
44:49The amount of flavor
44:50that the bean has soaked
44:51is really, really, really terrific.
44:54Ah, yes.
44:54Yeah, the rice is also perfectly cooked,
44:57and I can taste so much
44:58of your sofrito.
44:59Boy, I'm so happy you said that.
45:01This is really delicious.
45:03I feel like you started with some pork,
45:05but I didn't see it now.
45:07So I didn't want to add the pork in there
45:08because I didn't want to distract
45:09from the main character of the story,
45:11which is the rice.
45:12Okay.
45:13So what happened to the ribs?
45:14The ribs, uh...
45:15Oh...
45:17We ate them.
45:18So they were good enough for you.
45:20No, no, no.
45:22I cannot disclose that.
45:23Yeah.
45:24Don't lie.
45:24Don't lie.
45:24Don't lie.
45:26Why gal?
45:28So this is kaduburani.
45:30This is for Thanksgiving.
45:34Oh, he's giggling.
45:36I love a giggle.
45:37Jesus.
45:37Oh, a Francis Lamb giggle.
45:40Yes.
45:41This is so good, dude.
45:44This is so good.
45:47The soft, sweet squash,
45:49but with, like,
45:50the pops of brightness
45:51from pomegranate,
45:52barberries, cranberries,
45:54the nuttiness of the walnut,
45:55tying it all together,
45:56and it just makes me feel
45:58so happy to eat it.
46:00Thank you.
46:01What I also love
46:02is the texture
46:03of the butternut squash.
46:05It's cooked, but not mushy.
46:08You have the spice
46:09with the chili oil.
46:10You have the sour notes.
46:11If anything,
46:12I would love
46:14just a little finishing salt
46:16on the top.
46:16Yes.
46:17Would make the butternut squash
46:19sing even more.
46:20it's a really delicious dish.
46:22Thank you so much,
46:23my girl.
46:23Thank you.
46:24Thank you.
46:27This was a happy holiday
46:29indeed,
46:30but we have a lot
46:32to discuss today,
46:33and sadly,
46:34we will be saying goodbye
46:35to two of you.
46:36usually we get to take
46:46a nap after a big meal
46:48like that.
46:49Fortunately,
46:49we have some work to do.
46:51As you know,
46:52we're saying goodbye
46:53to two home cooks
46:54this week,
46:54so we have a lot
46:55to discuss.
46:56Let's start with
46:57your favorite dishes
46:58of the round.
46:58Wagga.
46:59Oh, yes.
47:01I was giggling
47:01like a fool
47:02eating that.
47:03It was good though.
47:05The butternut squash
47:06along with the cranberries.
47:08Barberries.
47:08Oh, my God,
47:09and then you tap it off
47:10with that little chili.
47:12And like to imagine
47:13that on a Thanksgiving table.
47:14I did.
47:15It's on my Thanksgiving table.
47:18Another one
47:18of my favorite dishes
47:19from the round
47:19has got to be Kobe.
47:22That gumbo.
47:23Woo-hoo.
47:23I mean,
47:24in one hour
47:24he was able to create
47:26the depth of flavor
47:27and we've seen that
47:27from him time after time,
47:28right?
47:29All the different seafoods
47:30that he put in there
47:30all coming together
47:31and like marrying nicely
47:33but also cooked perfectly.
47:34Yeah, yeah.
47:34He's obviously made that
47:35a thousand times.
47:36He was able to adapt
47:37his technique
47:38to get the depth
47:39of flavor he wanted.
47:40Yeah.
47:40And another one
47:41of my favorite dishes
47:42was suwanee
47:43with the tiger prawns
47:45and that tamarind sauce.
47:47That sauce.
47:47Are you kidding me?
47:49It was very balanced.
47:49Yo,
47:50I wasn't ready for that.
47:51Like suwanee,
47:52in the beginning
47:52it was like a little timid
47:53with certain things
47:54but now,
47:55like the way
47:56she's cooked today,
47:58it's a glimpse
47:58of like who she is
48:00as a cook
48:01and where she's from.
48:02What were some
48:03of the least successful
48:04dishes of the round?
48:05I really was looking forward
48:06to having Breeze mac and cheese
48:07but even with all
48:09those different cheeses
48:09which, you know,
48:10I think the flavor
48:11came through,
48:12having overcooked macaroni,
48:13for me that was
48:14one of the dishes
48:14that didn't quite
48:15make the mark.
48:16Another dish
48:17that I wanted
48:18to be so good
48:19was Fran's.
48:20That apple
48:21and bourbon sauce,
48:22that was very,
48:23very good
48:23but the duck itself
48:24had some inconsistencies.
48:26So I just think
48:26she needs to settle in
48:27and concentrate
48:28on the techniques.
48:29We know she can cook.
48:30We know.
48:31But the technique
48:31has to be there.
48:32I agree.
48:33Another dish
48:33that I felt
48:34mixed feelings about
48:35was Carlos's
48:36arroz con gandouille.
48:37The gandoules
48:38were very well seasoned.
48:39I thought the rice
48:40was really well cooked
48:41but to me
48:42I kind of felt like
48:43you had a whole rack
48:44of ribs
48:44and you didn't give them to us.
48:46My mother always
48:46puts like chorizo
48:47or like chunks of ham.
48:48Yeah.
48:49And I'm thinking
48:49like this is a festive dish
48:50like oh man
48:51if he had
48:52a beautiful pile
48:53of ribs to go with it
48:54I'd feel like
48:55hey this is a party.
48:56Yeah.
48:57It's hard to say
48:58goodbye to anyone
48:58but we're saying goodbye
49:00to two home cooks
49:00this week
49:01so are you all
49:02in agreement
49:03on your decision?
49:05Yeah.
49:05I think so.
49:06I think so yeah.
49:07All right.
49:07Let's bring back
49:08our home cooks.
49:08In this round
49:15you made us
49:16a favorite dish
49:17to share
49:17at a holiday celebration
49:19and I know
49:20I speak for all of us
49:22when I say
49:22the dishes were so good.
49:24Yes they were.
49:25All right.
49:26Let's start with
49:27the judges
49:28top two dishes
49:29of the round.
49:30The first dish
49:31that stood out today
49:32was
49:32Kobe.
49:35Kobe.
49:36Let's look at it.
49:38Kobe we loved
49:39your sifu gumbo
49:40it was not just
49:42the depth of flavor
49:42and how the sifu
49:44was perfectly cooked
49:44but what really
49:45impressed us
49:46was seeing you
49:46cook a dish
49:47that you've made
49:48a thousand times before
49:49but pivot
49:50to get to the same
49:51result you wanted
49:52but in just 60 minutes.
49:54Thank you.
49:55Our other favorite dish
49:56of the round was
49:57wagal.
50:01Wagal.
50:02Your kadu barani
50:03with the cranberries
50:05the barberry
50:05the pomegranate
50:07I wouldn't take anything
50:08off of that dish
50:09and I think
50:10it might be
50:10on a few of our
50:11Thanksgiving day tables
50:13just like it is yours.
50:14Wow.
50:14Thank you.
50:16Both of your dishes
50:17would be a standout
50:18in any holiday table
50:19but the winner
50:20of the round is
50:22wagal.
50:26Thank you.
50:29Thank you.
50:30Thank you.
50:30I mean again
50:31wagal we just
50:32love the combination
50:33of the flavors
50:34I mean you gave us
50:35something new
50:36and exciting
50:37to experience
50:38and it was just
50:39a delight
50:39to enjoy.
50:41Thank you
50:41and as always
50:42Noshajan
50:42may it nourish
50:43your souls.
50:44Winning means
50:45the world to me
50:45because I want
50:46to represent
50:47Afghan cuisine
50:48and be a culinary
50:49voice in this space
50:50for my country.
50:52Congrats wagal.
50:53Well done
50:54and this means
50:55you're one step
50:56closer to earning
50:56your spot
50:57in the finale.
50:58But as you know
50:59today
51:00two home cooks
51:01will not be
51:02continuing
51:02in the competition.
51:04Judges
51:04please tell us
51:05the two home cooks
51:06that will be
51:06leaving us today.
51:08The first home cook
51:09leaving us today
51:10is
51:10Carlos.
51:14Your rice
51:15with pigeon peas
51:15overall
51:16is delicious.
51:18The problem
51:18is that
51:19last week
51:19with your bison
51:20we talked to you
51:22about doing
51:22a little bit more
51:23bridging all
51:24of it together.
51:25We feel like
51:26you could have done
51:26a little bit more
51:27in this round.
51:29Beautiful.
51:30The other person
51:31who will not be
51:32continuing on
51:33in the competition
51:34is
51:34Brie.
51:38Brie
51:39your mac and cheese
51:40was super tasty
51:41but there were
51:42little elements of it
51:43like the macaroni
51:44was a little overcooked
51:46and we hoped
51:47that we'd see you
51:48like rock it
51:48this week
51:49but I think
51:50it just got away
51:51from you a little bit.
51:53Thank you.
51:54It was
51:55such a pleasure
51:56getting to know you
51:57and having you here
51:58with us
51:58on this journey.
51:59Please say goodbye
52:00to your fellow
52:01home cooks
52:01and head back
52:02to your home kitchen.
52:03Group hug.
52:04Yes.
52:06I'm feeling
52:07a lot of emotions.
52:08I'm happy
52:09because some
52:09of these great cooks
52:10are going to stay
52:11but one of my main goals
52:12was to leave here
52:13better than I came.
52:14Right?
52:15So I am doing
52:16exactly that.
52:17This experience
52:18was amazing.
52:20I learned
52:20in this competition
52:21that cooking
52:21with love
52:22translates in
52:23so many different ways
52:25and I'm taking
52:26away new friends.
52:27To my fellow
52:28home cooks
52:28I'm rooting for you guys
52:30and y'all
52:31can call me
52:31whatever.
52:35Lost my best friends.
52:37I know, right?
52:38It's hard for us
52:39too, you know?
52:39But I tell you
52:40what, we're very much
52:41looking forward
52:42to having more
52:44of your recipes
52:45and dinners
52:46and lunches
52:47and many other
52:48things from y'all.
52:49We're going to have fun.
52:49There's so much
52:50more cooking to do.
52:52We'll see you back
52:52here next week
52:53for more of your
52:54great American recipes.
52:55Good night.
52:56Thank you.
52:57Bye.
52:57Good night.
52:58Thank you.
53:05Next time
53:06on The Great
53:06American Recipe.
53:07It's time for
53:08The Great
53:09American Recipe
53:10Bake Sale.
53:12I would buy
53:12all of them.
53:13I just want
53:14you to not.
53:15Come on,
53:15go.
53:16We're going to work.
53:17The cornbread pan.
53:19This is my grandmother's.
53:20Hey, puffed up!
53:22This is a bake sale
53:23so we need it
53:23to be pretty.
53:24I'm not a baker.
53:25I don't like
53:26to be precise.
53:27You have to cook
53:27with love.
53:28Our favorite
53:29bake sale item was...
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