| 00:00:00 | Nake with the salad,
and I look over and I realize my croutons
are burning.
|
| 00:00:05 | I've got to pick through
and find the ones that are the least black
and hope that burnt croutons
don't kick me out of this competition.
|
| 00:00:18 | With the rattlesnake,
two of the pieces I was ableto sear and cook
fully coiled,
AND THE OTHER TWOCAME UNRAVELED. (Siggy groans)
I'm nervous. I don't know what to do next.
|
| 00:00:30 | And I figured, grab your croissant,
GRATE CHEESE IN THERE. (groans)
(Ted) THIS IS YOURTWO-MINUTE WARNING, CHEFS.
|
| 00:00:35 | Oh, my god.
|
| 00:00:38 | (Chris S.) SIGGY LOOKS LIKE SHECOULD USE
An extra ten minutes.
|
| 00:00:41 | time escaping
from me,
I'm not gonna be able to putfour plates right
now.
|
| 00:00:48 | "
(Eric) I'M GETTING THE RATTLESNAKE SALSA
On a plate.
|
| 00:00:56 | I was wiping sweat off my brow
and just trying to keep it out of the food.
|
| 00:01:00 | (Ted)ONE MINUTE, FOLKS.
|
| 00:01:02 | (Mackenzie) SO IT'S COMING DOWN TO THE WIRE.
|
| 00:01:04 | I've gotta shave the parmesan right on top.
|
| 00:01:07 | All right, folks, nobody said this was gonna
be easy.
|
| 00:01:10 | ten, nine, eight,
seven,
six, five, four, three,
two, one--time's up.
|
| 00:01:22 | PLEASE STEP AWAY. (Eric) WOW.
|
| 00:01:24 | I feel confident in my dish,but I feel even
more confident
when I look next to me at siggy and realize
that she barely completed one plate.
|
| 00:01:33 | (Siggy) I WANT TO CRY.
|
| 00:01:35 | Catching my breath with my disappointment,
then I look around at my competitors,
and I'm not impressed.
|
| 00:01:45 | ♪♪♪♪♪♪
|
| 00:01:55 | (Ted) CHEFS, YOU'RE NOW STANDINGAT THE CHOPPING
Block,
and you're facing some very tough customers,
almost as dangerous as rattlesnakes, our
judges.
|
| 00:02:05 | For the appetizer course, we gave you
haricots verts, croissants,
asian pears and, of course, rattlesnake.
|
| 00:02:14 | Chef mackenzie, you're up first.
|
| 00:02:16 | Um, what I did was a bean and asian pear
salad
with balsamic rattlesnake, croutons
and shaved parmesan reggiano.
|
| 00:02:25 | Chef mackenzie, were you able to get a taste
of the snake?
|
| 00:02:28 | I did taste it--not the biggest fan of rattlesnake.
|
| 00:02:32 | no, I have
not.
|
| 00:02:35 | I think you have
to be careful
with the cooking of the main ingredient.
|
| 00:02:40 | I like your--@@your
combination
with the asian pear.it really made sense.
|
| 00:02:47 | (Chris S.)AND ALSO THE CROISSANT--
I'm concerned. thank you, judges.
|
| 00:02:51 | today I made for you
guystta rattlesnake sandwich
with an asian pear and green bean salsa
with rattlesnake aioli.
|
| 00:03:00 | (Alex) I LIKE THE GREEN BEANS A LOT.
|
| 00:03:01 | They're crunchy. you went raw on that.
|
| 00:03:03 | I think that was a really great instinct.
|
| 00:03:07 | The croissant is very crispy and--and delectable,
however, I think that a sandwich is big for
a first course.
|
| 00:03:13 | I'm a big man. I like big plates.
|
| 00:03:16 | My biggest issuewith this dish, though,
is I got a boneon my very first bite.
|
| 00:03:21 | And I tried to ignore it, but I just couldn't,
and I just haveto point that out.
|
| 00:03:27 | Chef eric, thank you. you're welcome.
|
| 00:03:29 | I prepared you
a sicilian-style capers, kalamata olives,
string beans, onions salad over fresh sliced
pears,
served with parmesan crostini.
|
| 00:03:40 | So the time evidently got away from you
in terms of getting the right number of plates
made.
|
| 00:03:45 | I figured if I will just do it tasty and
juicy,
it would be more important than serving plates
THAT WOULD COMPROMISE THE FLAVOR. (Geoffrey)
You would be wrong there.
|
| 00:03:54 | It's important to serve four plates.
|
| 00:03:55 | Alex, are you willing to share?
|
| 00:03:58 | Yes, totally.you don't have a choice.
|
| 00:04:00 | I think the combination of the onions, the
olives--
it's got great taste. it's got heat.
|
| 00:04:04 | This has the makingsof a really special appetizer.
|
| 00:04:08 | I love this dish.
|
| 00:04:09 | we're gonnahave
to discuss
how we're sort ofgonna approach this,
but it's a pretty difficult thing to overlook.
|
| 00:04:15 | (Ted) CHEF SIGGY, THANK YOU.
|
| 00:04:18 | Finally--chef chris.
|
| 00:04:19 | Uh, today I've prepared for youa pan-seared
rattlesnake
spiced with cumin, corianderand a bit of
clove
over a toasted croissant
with glacage of haricots verts
the rattlesnake--
I think that the texture
and the flavors are actually quite good.
|
| 00:04:35 | I feel like everything has a nice rhythm
to it
in terms of the presentation-- nice shapes.
|
| 00:04:39 | but, um, the haricots verts
and the almond--
if you're gonna call it a glacage,
then I think it needs to be a little bit
more glazed. I understand.
|
| 00:04:48 | Chef chris, thank you.
|
| 00:04:49 | Chefs, as you know, the judges must now deliberate
and choose one of you toeliminate from this
competition.
|
| 00:04:55 | Thank you. thank you.
|
| 00:05:00 | WELL, THAT WAS FUN. (groans)
we all had
some flaws.
|
| 00:05:05 | But at least they loved your dish.
|
| 00:05:07 | They said it was really tasty and flavorful.
|
| 00:05:08 | I thought
your food was gorgeous.
|
| 00:05:11 | I wanted to dip my spoon in and taste it.
|
| 00:05:13 | Who gives rattlesnakes, though?
|
| 00:05:17 | (Siggy laughing)
All right, judges, so obviously we had a
chef
who failed to make the right number of plates.
|
| 00:05:24 | It seems like something that could be grounds
for elimination.
|
| 00:05:28 | I didn't see any other contestant develop
flavor
with such depth as siggy in this round.
|
| 00:05:34 | (Geoffrey) YOU KNOW, HATS OFF.
|
| 00:05:36 | The mirin and the onions--brilliant.
|
| 00:05:38 | But the bottom line is with siggy
well, I think chris@@
and mackenzie
they bothhad some good
things happening.
|
| 00:05:46 | For me, they'd get a pass to the second round,
because theydidn't blow us away,
but they didn't doanything egregious either.
|
| 00:05:54 | Eric's dish had some aspectsthat were good.
|
| 00:05:57 | I thought the aioli was good.
|
| 00:05:58 | I thought the toasted croissant was nice.
|
| 00:06:01 | However, it lacked finesse.
|
| 00:06:02 | it becomesa
choice of siggy,
who madea really delicious dish,
but only plated one,
or eric, who--i really thinkthe presentation
was sloppy.
|
| 00:06:13 | There was a bone in mine.
|
| 00:06:15 | I mean, there werejust so many errors.
|
| 00:06:17 | I know we have to respectour rules, but siggy's
dish--
taste, presentation, how inventive you were
with the ingredients--how about deliciousness?
|
| 00:06:24 | alex, you
gotta-- you gotta play by the rules.
|
| 00:06:28 | There are rules to this competition.
|
| 00:06:29 | but siggy's
dish--that was a $10,000 dish to me,
and that's what we are here about.
|
| 00:06:35 | So with that in mind, have you come to a
decision?we have.
|
| 00:06:38 | Yeah. we have made a decision, yes.
|
| 00:06:42 | ♪♪♪♪♪♪
|
| 00:06:50 | I would cry if I got chopped,
'cause I really want to make my mom proud.
|
| 00:06:53 | I really want her to be able to say I'm doing
good
and I made the right choices.
|
| 00:06:57 | And I want her to be proud of her baby.
|
| 00:06:58 | I'd like to tell the judges,
don't make a rash decision.
|
| 00:07:03 | Let me show you another good piece of work.
|
| 00:07:05 | In the next round, I'll start with a plate.
|
| 00:07:08 | Three of you are gonna have a story to tell
about how you faced down a rattlesnake and
won.
|
| 00:07:13 | On the other hand,
one of you is about to see your dish under
here.
|
| 00:08:08 | istaking
storm?
|
| 00:08:08 | Sunsweet ones.
|
| 00:08:10 | ..
|
| 00:08:11 | They're a delicioussource of nutrients.
|
| 00:08:12 | Wow!
|
| 00:08:13 | ..
|
| 00:08:14 | That's fantastic!
|
| 00:08:15 | That is so juicy.
|
| 00:08:16 | This is delicious.
|
| 00:08:17 | Sunsweet ones.
|
| 00:08:18 | Over 300 million enjoyed,and counting.
|
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| 00:10:20 | It's all good.
|
| 00:11:42 | So whose dish is on the chopping block?
|
| 00:11:46 | ♪♪♪♪♪♪
|
| 00:11:53 | (Siggy laughing)
Chef siggy, you have been chopped.
|
| 00:12:01 | Judges.
|
| 00:12:01 | Siggy, I think, uh,this decision,
uh, was one of the mostdifficult we've faced,
because it was about making a decision with
our hearts
or making a decision with our heads.
|
| 00:12:11 | Your food was delicious, buta competition
is a competition.
|
| 00:12:13 | Because you only gave us one plate of food,
we had to chop you.
|
| 00:12:17 | I feel like I want to cry,'cause I didn't
give you plates,
but I'm--thank you so much.
|
| 00:12:23 | Chef siggy, thank you for being with us.
|
| 00:12:24 | Cheers.
|
| 00:12:30 | You come to the show,
want to leave a winner.
|
| 00:12:33 | I am disappointed, but I also feel a winner
leaving here with having the best dish.
|
| 00:12:43 | Chefs mackenzie, eric, chris,
there's a little more room in the kitchen
now,
but there's alsoa lot more pressure.
|
| 00:12:49 | ..
|
| 00:13:03 | I'm like,
"
(Chris C.) RABBIT.
|
| 00:13:08 | I've been butchering rabbits
since I was 17 years old.
|
| 00:13:12 | Breaking down the rabbits--i know that they're
gonna take
a fair amount of time.
|
| 00:13:16 | 30 Minutes on the clockfor your entrée course--
time starts now.
|
| 00:13:21 | (sighs)
I'm much more confident now
than I was in the previous round with the
rattlesnake.
|
| 00:13:28 | I'm going to make roasted rabbit
with a red wine-fruit sauce
and let the wine reconstitute the fruit leather.
|
| 00:13:36 | I'm a little stressed about time,
because usually I cook rabbit for two and
a half hours,
not 30 minutes.
|
| 00:13:44 | (Eric) I'M MAKING A ROASTED RABBIT TWO WAYS
With liver and tapioca.
|
| 00:13:49 | I am taking a risk
in cooking the rabbit legs,
because it's hard to braise a leg in 30 minutes.
|
| 00:13:57 | The best payoff if it works, but it's also
a big risk.
|
| 00:14:01 | (Chris C.) I'M NOT ROASTING MY LEGS,
Because I know the amount of time that it
takes
to do it properly.
|
| 00:14:07 | And, uh, rabbit's not the typeof meat
that you can get away with undercooking.
|
| 00:14:11 | I'm making a risotto with the tapioca pearls,
seasonings and herbs
and parmesan cheese.
|
| 00:14:17 | I know right off the batwhere I'm going with
that dish.
|
| 00:14:19 | Not a second guess in me about any of the
ingredients
or how they're gonna gel together.
|
| 00:14:24 | All right, this is a great basket of ingredients,
it doesn't
takettthat much time.
|
| 00:14:31 | It just takes a little skill in pulling it
all together
and determining for them right now which
part to use.
|
| 00:14:37 | (Chris C.) I'M A VERY SKILLED BUTCHER.
|
| 00:14:39 | I appreciate the true beauty of an animal.
|
| 00:14:42 | It really makes you think twicebefore you
ever mis-prepare it.
|
| 00:14:45 | It's a beautiful creature,
and it's our responsibility as chefs
to really take it to its fullest potential.
|
| 00:14:51 | I crusted the loins with mustard seeds,
and I'm painting the rack with a little bit
of dijon.
|
| 00:15:00 | (Eric) A KITCHEN IS NO PLACE TO BE DAINTY.
|
| 00:15:02 | If I need to chop something and make some
noise,
I'm choppin' something and makin' some noise.
|
| 00:15:06 | So the carrots--i just want to give it a
nice glaze
with a little bit of butter.
|
| 00:15:11 | (Chris C.) THE CARROTS I OBLIQUE CUT.
|
| 00:15:15 | It's a more rustic way of cutting a carrot
to ensure even cooking done.
|
| 00:15:20 | And I'm putting these carrots in the risotto.
|
| 00:15:23 | Chef eric, so you're infusing rabbit flavor
..
|
| 00:15:28 | All right.without overcooking the tapioca.
|
| 00:15:30 | Chef mackenzie, you've had one round in this
kitchen.
|
| 00:15:32 | um,
a little bit.
|
| 00:15:35 | The tapioca-- you got a plan?not a clue.
|
| 00:15:38 | oh, my
god.
|
| 00:15:41 | (Mackenzie) I TURN MY ATTENTIONTO THE CARROTS.
|
| 00:15:44 | I decide to char them over an open flame.
|
| 00:15:47 | (Chris S.) I THINKSHE'S A REAL DARK HORSE
Here.
|
| 00:15:50 | Chris and eric area little more demonstrative,
so they kind of get your eye
and watch them worka little bit more.
|
| 00:15:55 | But she's kind of quietlygetting it done
down there.
|
| 00:15:59 | (Chris C.) MACKENZIE'S MY BIGGEST COMPETITION.
|
| 00:16:01 | I respect her demeanor
and how she conducts herself in the kitchen.
|
| 00:16:04 | It's a very rare thing to come by
a woman in the kitchen who's a chef and so
composed.
|
| 00:16:10 | I think eric is having a lot of trouble
making decisions in this round.
|
| 00:16:14 | (Eric) THE MOST DIFFICULT PART OF THIS BASKET
Is incorporating all the flavors into a palatable
dish.
|
| 00:16:19 | Fruit leather, to me,is just good for, like,
hiking.
|
| 00:16:22 | But I'll rehydrate it, purée it.
|
| 00:16:24 | And the fruit hopefully would provide some
sweetness
that rabbit often needs.
|
| 00:16:29 | Ten minutes left, chefs.
|
| 00:16:32 | (Mackenzie) I'VE GOTTADO SOMETHING WITH THIS
Tapioca.
|
| 00:16:35 | I don't even know if I've given myself enough
time,
because it seems like it's gonna take awhile.
|
| 00:16:41 | So I throw the tapioca in a pan,
grab some milk, heavy cream
looks like these
guys are cutting it
AWFULLY CLOSE WITH THE TIME. (Chris S.)@@YEAH,
They do.
|
| 00:16:51 | (Eric) THE RABBIT LEGS--I CHECK ON 'EM.
|
| 00:16:54 | I'm constantly checkin'on 'em.
|
| 00:16:56 | The vibe in the kitchen amongst the other
chefs
do you guys have
butter?
|
| 00:17:01 | (Chris C.) TOP SHELF.I THINK THERE'S A REAL
Spirit of competition here.
|
| 00:17:04 | There's the young guywho wants to sort of
show
that he's got it over the maybe more experienced
chefs.
|
| 00:17:08 | And then you've gotthe more experienced chefs
having their own battle,
because they're neighbors in philadelphia.
|
| 00:17:14 | But as hard as chris has been working,
his hands seem to beshaking a little bit.
|
| 00:17:18 | Cutting the fruit leather, he's really struggling
to get the knife through it.
|
| 00:17:24 | I'm tasting the tapioca. it's hard and gross.
|
| 00:17:27 | Why did this have to be in the basket?
|
| 00:17:30 | Less than five minutes left, chefs.
|
| 00:17:35 | (Eric) THE CARROTS ARE GOING RIGHT.
|
| 00:17:37 | I feel like the rabbit was going right.
|
| 00:17:40 | The thing that I'm worried about is the tapioca.
|
| 00:17:42 | So I'm trying to let it do its thing
till the ultimate end moment.
|
| 00:17:47 | I begin plating the rabbits.
|
| 00:17:49 | I carve the loin into three pieces.
|
| 00:17:52 | Then I get to the liver.
|
| 00:17:54 | And, uh, as soon as I got to the final lobe,
it was filled with sinew.
|
| 00:18:00 | It's a safer bet
to leave the sinewy liver off of one plate
than to attempt to serve a product
that I fully understand is not servable.
|
| 00:18:10 | Last minute, chefs.
|
| 00:18:15 | (Mackenzie) SO I GO BACKTO THE TAPIOCA,
And it's still not done.
|
| 00:18:19 | I've gotta have the element on the plate,
so I just have to suck it up and have undercooked
tapioca. this is horrible.
|
| 00:18:25 | (Ted) AND IT'S THE END OF THE LINE
For the main course, chefs.
|
| 00:18:29 | Ten, nine, eight,
.. oh, no, no, no.
|
| 00:18:34 | (Chris S.)DELICIOUS. FIVE, FOUR..
|
| 00:18:37 | three, two, one--
time's up. please step back.
|
| 00:18:41 | (Chris C.) I REALIZE, UH, I'VE LEFT ONE RACK
Off
on one plate.
|
| 00:18:48 | (Mackenzie) I LOOK DOWN AT MY DISH.
|
| 00:18:50 | I know everything's there,but I'm scared,
because this tapioca tastes horrible.
|
| 00:18:58 | Seeing their dishes makes me feel confident
that I would move forward.
|
| 00:19:02 | Okay, chefs, let's getthese rabbits to the
judges.
|
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| 00:22:27 | Chefs, welcome back to the chopping block.
|
| 00:22:31 | For your entrée course you had to use
rabbit, fruit leather,
carrots and tapioca pearls.
|
| 00:22:39 | Chef eric, your turn.
|
| 00:22:41 | What I presented to you guys today was a
rabbit two ways--
a roasted loin and a roasted thigh
over a liver and tapioca with a fruit leather
coulis
and a fresh carrot-top salad.
|
| 00:22:51 | (Alex) I LOVE THAT YOU USED
All the different parts of the rabbit,
and I love the carrots. they're very homey.
|
| 00:22:57 | There is a rustic portion of this dish i
really love.
|
| 00:22:59 | I just wish it was just a bit more attention
to detail.
|
| 00:23:02 | it's
raw inside.
|
| 00:23:06 | I had an opposite problem with the thigh.
|
| 00:23:10 | I felt minewas a little tough.
|
| 00:23:12 | In panicking and trying to get everything
done,
I think I might have not necessarily noticed
the time that it would need to cook a different
side.
|
| 00:23:19 | The fruit leather--i feel like it was a real
cha
and ty and some sweetnes rabbit,
and I think those are all things abbit could
use.
|
| 00:23:30 | I-i completely understand.
|
| 00:23:33 | (Ted) CHEF ERIC, THANK YOU.
|
| 00:23:35 | Next--chef chris.
|
| 00:23:37 | Today I've prepared a trio of rabbit--
a mustard-infused loin
and a lilliputian rack of the saddle
as well as a seared liver.
|
| 00:23:45 | And that is with a cumin-carrot risotto of
tapioca
with strawberry essence.
|
| 00:23:51 | As soon as I saw the ingredients,
I knew that I wanted to pay homage to a dish
that I used to prepare
under one of the greatest chefs in the world,
patrick o'connell of the inn at little washington.
|
| 00:24:00 | I think that's a very ambitious dish.
|
| 00:24:03 | And you have a lot of skill.
|
| 00:24:05 | Unfortunately it looks likeonly one of us
got the trio.
|
| 00:24:07 | geoffrey doesn't
have the rack.
|
| 00:24:10 | What happened? the rack was completely forgotten.
|
| 00:24:13 | When I began fabricating the liver,
the right lobe was tremendously sinew-filled.
|
| 00:24:19 | And I felt it would be detrimental to the
dish
as opposed to putting it on the plate.
|
| 00:24:24 | I got a taste of the liver off of alex's
plate.
|
| 00:24:27 | All the rabbit components were nicely cooked.
|
| 00:24:30 | I liked the risotto--a little bit of an odd
flavor.
|
| 00:24:32 | The combination with the cumin and the carrots
is very classic from the lyon region of france,
you know.
|
| 00:24:36 | .. I've--i lived in france for seven years,
so I really appreciate your extensive knowledge
of french cooking,
but I'm sort of left kind of ferreting out
you in this
from all of the classical french techniques
and all of the things that you chose
to illustrate in the dish.
|
| 00:24:55 | Chef chris, thank you. thank you.
|
| 00:24:58 | Finally--chef mackenzie.
|
| 00:25:00 | today I've prepared for you
a chianti roasted half-rabbit
with charred carrots,
a chianti and strawberryreduction
and creamy dijon tapioca pudding.
|
| 00:25:12 | (Alex) I THINK CHARRINGTHE CARROTS WAS REALLY
A risk.
|
| 00:25:16 | We saw you laying them out on the burner,
"
you asked me to take a leap of faith.
|
| 00:25:23 | For me, I really feel like you got much deeper
flavors
out of this round.
|
| 00:25:28 | The strawberry-chianti purée that you did
is just such a nicecounterpoint to the rabbit.
|
| 00:25:30 | (Geoffrey) IT'S GOOD.
|
| 00:25:32 | It's almost like a coq au vin done with a
rabbit.
|
| 00:25:36 | However, the tapioca is not done.
|
| 00:25:38 | And undercooked tapioca is not attractive.
|
| 00:25:40 | I think I was really struggling with that,
actually.
|
| 00:25:42 | I almost considered not including it,
but at the end figured it just had to pass
for what it was, unfortunately.
|
| 00:25:48 | At least you can see where I was aiming to
go with it,
ultimately, hopefully.
|
| 00:25:53 | Chef mackenzie, thank you very much.
|
| 00:25:54 | The judges now will take a few minutes to
talk it out
and decide which one of you will not continue
to the final round. thank you.
|
| 00:26:05 | IT WAS AN INTERESTING ROUND. (Mackenzie)
It was a fun round.
|
| 00:26:08 | Um, this is the point where it gets kind
of sucky,
'cause one of us is definitely leaving.
|
| 00:26:13 | And as soon as he said it was raw, I was
LIKE... (sighs)
Well, at least it was only one plate, right?
|
| 00:26:16 | True, true.
|
| 00:26:17 | but let's
see if that's enough. I don't know.
|
| 00:26:22 | we all had some high
points.
|
| 00:26:25 | Let's see what happens.
|
| 00:26:26 | All right, after a brutal appetizer basket,
that entrée basket was a real gift--
rabbit, tapioca, carrot,
even the fruit leather-- pretty good combination.
|
| 00:26:35 | For me, creativity in this round goes to
mackenzie.
|
| 00:26:38 | I really think the useof the chianti
in braising the rabbit and mixing it
with the strawberry leatherreally gave it,
like, a mustardy, wine-y, yeasty quality
that totally went with the rabbit.
|
| 00:26:50 | But mackenzie's tapioca was undercooked.
|
| 00:26:50 | (Chris S.)THAT'S A BIG FLAW.
|
| 00:26:53 | Chris's tapioca--he put a lot of ingredients.
|
| 00:26:55 | I thought it washead and shoulders
above the other twotapioca executions.
|
| 00:26:59 | But I have a hard time with him standing
here and saying,
"
when you're in a restaurant,and you're gonna
be served
a trio, then you're expectingthree different
cuts.
|
| 00:27:07 | And we didn't get--only alex got that.
|
| 00:27:09 | But chris's rabbit was nicely cooked.
|
| 00:27:13 | My rabbit that eric gave me was overcooked.
|
| 00:27:16 | Your rabbit in eric's case was undercooked,
RIGHT? (Geoffrey) YES.
|
| 00:27:20 | .. yeah.
|
| 00:27:22 | But I think eric grew more than any of them
from his first course.
|
| 00:27:25 | But he really pulled up the bootstraps and,
you know,
the carrots
were perfect.
|
| 00:27:31 | And I feel that chris,
with all that skill, sort of stayed flat.
|
| 00:27:34 | And I have no idea, really, what's inside
him food-wise.
|
| 00:27:37 | I get a lot of technique but not a lot of
I think for his age--
I think he's gotunbelievable potential.
|
| 00:27:43 | Well, we have a bunch of chefs who are really
talented.
|
| 00:27:46 | They're all remarkably different.
|
| 00:27:48 | But our job is to figure out who progressed,
who has the most inventive use of the basket,
and who did the most reallyflavorful and
delicious cooking.
|
| 00:27:57 | Okay, let's bring 'em back.
|
| 00:28:01 | (Mackenzie) CHRIS, ERIC AND I--
It could be anybody's game at this point.
|
| 00:28:03 | It's gonna bexxa tough decision
between the other two, uh, contestants.
|
| 00:28:08 | They had a lot of errors on their plates.
|
| 00:28:10 | I just don't know which is the, uh, lesser
of two evils.
|
| 00:28:12 | (Eric) I FEEL LIKE CHRIS SHOULD BE CHOPPED
This round.
|
| 00:28:15 | To many reach for the stars and fall flat
on their face.
|
| 00:28:18 | And I want to beat mackenzie.
|
| 00:28:20 | I'd love to be able to walk by her place
and be like,
"
if your dish is uncovered here, you will
not have a shot
at the dessert round or the $10,000 prize.
|
| 00:28:50 | What makes a hershey's bar pure?
|
| 00:28:52 | [Crowd cheering] come on!
|
| 00:28:53 | ..
|
| 00:28:55 | The pure joy ofwinning a s'mores bbq
with rascal flatts.
|
| 00:28:59 | Check specially marked packsto learn how.
|
| 00:29:02 | Pure hershey's.
|
| 00:30:27 | musicplaying
)
♪♪ can't help it,can't help it ♪♪
|
| 00:30:36 | .. ♪♪
|
| 00:30:39 | come on.
|
| 00:30:39 | ♪♪ Can't help it,can't help it, no no no
♪♪
|
| 00:30:42 | ♪♪ you drive me crazy ♪♪
|
| 00:30:43 | ♪♪
|
| 00:30:46 | ♪♪ can't help it,can't help it, can't help
♪♪
|
| 00:30:50 | ♪ ♪
|
| 00:30:51 | [ Female Announcer ]
The eyes have it!
|
| 00:30:52 | Give them the attention
they deserve.
|
| 00:30:54 | [ Female Announcer ]
With covergirl exact eyelights.
|
| 00:30:56 | Amazing mascara that brightens
the color of your eyes
while it defines lashes.
|
| 00:31:02 | The bright idea?
|
| 00:31:03 | Light reflecting metallics
and a hint of tint
that help make your baby blues,
greens, browns and hazels
four times brighter,
in the blink of an eye.
|
| 00:31:12 | Turn up the light in your eyes.
|
| 00:31:13 | [ Female Announcer ]
With exact eyelights
in four eyelighting shades
from easy, breezy beautiful
covergirl.
|
| 00:31:35 | So whose dish is on the chopping block?
|
| 00:31:39 | ♪♪♪♪♪♪
|
| 00:31:46 | (sighs)
Chef eric, you've been chopped.
|
| 00:31:53 | Judges.
|
| 00:31:55 | Eric, you had such love for food
and dedication to your craft, and we really
feel that.
|
| 00:31:59 | It's just that there were a lot of technical
flaws
in your food today, just too much to overlook.
|
| 00:32:04 | Your competitors sort of outshone you today.
|
| 00:32:07 | We have to chop you.
|
| 00:32:08 | Chef, thank you very much for being with
us. thank you.
|
| 00:32:11 | (Alex) THANK YOU. CHEERS.
|
| 00:32:13 | (Eric) IF I FAILED, I FAILED MYSELF.
|
| 00:32:15 | Now I have to go back to philly and know
that I didn't beat the woman down the street.
|
| 00:32:19 | It sucks.
|
| 00:32:25 | Chef mackenzie, chef chris,
it's now down to just the two of you--
time to face off in the dessert round.
|
| 00:32:32 | ..
|
| 00:32:43 | Exactly 30 minutes on the clock for this
round--
time starts now.
|
| 00:32:50 | (Chris C.) I HAVE THE FLOUR.
|
| 00:32:55 | Immediately I'm thinking about a biscuit
to feature the fig,and I've begun making
a caramel.
|
| 00:33:01 | I think I've out-cooked mackenzie
in all the courses prior to dessert,
so I'm feeling very confident.
|
| 00:33:08 | Chris comes from a different strain than
I do.
|
| 00:33:13 | To him, image and connections
are really, really important.
|
| 00:33:17 | To me, what's important is enjoying life
and living to be happy, and food makes me
happy.
|
| 00:33:24 | I'm going to make zeppoli--
basically italian-style donuts
I know I need to get the yucca cooking
so that it's soft enough by the time my time's
up
that I can purée it into a sauce.
|
| 00:33:36 | Okay, you have to agree, they're not exactly
TRADITIONAL DESSERT INGREDIENTS. (Geoffrey)
Yeah. no, they're not.
|
| 00:33:42 | It's a tricky basket, for sure.
|
| 00:33:43 | Here I feel like allthe ingredients in this
basket
bring a lot of flavors to the table already.
|
| 00:33:46 | (Geoffrey) BUT I THINK IT'S VERY INTERESTING
That they get jalapeños.
|
| 00:33:52 | I think that spice-sugar
is a wonderful contrast for dessert.
|
| 00:33:56 | (Chris C.) RED JALAPEÑOS ARE NOT A STRANGER
To me.
|
| 00:33:58 | it's mixed into,
uh,
different chocolate barsand things like that
nowadays.
|
| 00:34:04 | I'm working on my sauce,
dropping the red jalapeño peppers and hoisin
into a caramel.
|
| 00:34:12 | (Mackenzie) I HAVE THE CREAM,
And I'm thinking, like, sweet, custardy crèème
anglaise
with starches instead of egg.
|
| 00:34:19 | 20 minutes--
thank you.
|
| 00:34:23 | (Mackenzie) IT TAKES A LOT LONGER FOR THE
Oil to heat up
than I anticipate.
|
| 00:34:28 | So ten minutes have gone by,
and I finally start to make my zeppoli.
|
| 00:34:33 | (Chris C.) THE VIBE IS INTENSE. I WANT TO
Win really bad.
|
| 00:34:37 | I know what it's like when you just--
you have this undying passion and talent.
|
| 00:34:40 | you just
want to scream out
and to take a little bite out of fame.
|
| 00:34:46 | (Mackenzie) I HAVE TO INCORPORATE
These jalapeño peppers into something.
|
| 00:34:49 | The yucca's so creamy and sweet
that it should be able to bear a little bit
of spice
to balance it out, so I pop 'em in there.
|
| 00:35:02 | thank
you.
|
| 00:35:05 | (Chris C.) I KNOW IT'S A COMPETITION.
|
| 00:35:07 | I wanted to be sure that not only could i
put my best
on the plate, but that she put her best as
well.
|
| 00:35:13 | And that's the only way that you can really
make
a fair assessment of who's the better chef.
|
| 00:35:18 | (Mackenzie) IF I WIN THE MONEY FROM THIS
Show,
it's to get me closer to the dream
of being able to truly live for my work,
instead of working to live.
|
| 00:35:28 | Figs.
|
| 00:35:29 | I'm hoping that by adding the figs to the
yucca sauce,
it'll incorporate a fruitiness to it
to balance out the sweet starch
and the zesty bite of the jalapeño.
|
| 00:35:40 | (Chris C.) ABOUT FOUR OR FIVE MINUTES THE
Scone
being in the oven,
I realized that the oven's entirely too hot.
|
| 00:35:47 | (Ted) CHEF CHRIS, IT'S ALWAYS A PLEASURE
To see somebody
working with dough in the dessert round--
obviously a tricky, risky thing to do.yeah.
|
| 00:35:54 | That doesn't seem to be anything you're afraid
if I don't, uh--
if I don't give it my all,i'll never forgive
myself.
|
| 00:35:59 | I'm not gonnalive it down. all right.
|
| 00:36:00 | Chef mackenzie, did you find a place for
that is in@@my chocolate
sauce.
|
| 00:36:05 | I like whereshe's going.
|
| 00:36:11 | I toss my zeppolis in the sugar-cinnamon
mix
and put them on a plate, and I'm just in
my zone.
|
| 00:36:19 | Chefs, it's your five-minute call. five minutes.
|
| 00:36:20 | Thank you.
|
| 00:36:23 | These are really smokin' hot.
|
| 00:36:26 | (Chris C.) OKAY, LET'S PLATE THIS. LET'S
Get it on.
|
| 00:36:29 | The only flaw I'd seen at this point
is that one of the scones is just a bit darker
than I would like to serve.
|
| 00:36:35 | (Mackenzie) I'M LOOKING AT MY YUCCA SAUCE,
And I'm thinking, "okay, it'sready to go
"
(Mackenzie) COME ON.
|
| 00:36:45 | So I go and start to screw it on and it just
won't go on.
|
| 00:36:48 | THIS THING... (sighs)
It's just not happening.
|
| 00:36:52 | I pour some cream in there, flip the switch
again.
|
| 00:36:56 | Chefs, this is your two-minute warning.
|
| 00:36:59 | (Chris C.) I KNOW THAT THE SCONE
Is the focal point of the dish,
and if it's a failure,
the entire dish collectively will be a failure.
|
| 00:37:09 | I feel like it's passable.
|
| 00:37:11 | Just under one minute, chefs.
|
| 00:37:12 | (Mackenzie) THE LAST SECONDS ARE REALLY SCARY,
Just because it's counting down,
and my sauce is just taking longer than i
anticipated.
|
| 00:37:20 | They're neck and neck,
and it's gonna beright down to the wire.
|
| 00:37:24 | All right, folks, let's hope
we're in for some sweet treats.
|
| 00:37:29 | Ten, nine, eight,
seven, six,
..
|
| 00:37:34 | (Mackenzie) JUST IN THE NICKOF TIME I MANAGED
TO GET(Ted) THREE, TWO...
|
| 00:37:37 | please
step away.
|
| 00:37:40 | I look over at chris's dish, and I'm like,
"
I can't believe he baked something.
|
| 00:37:46 | It looks beautiful, like everything he did
the whole competition.
|
| 00:37:50 | I feel as if I have it in the bag.
|
| 00:37:53 | Nice work, chefs.
|
| 00:37:54 | Now the judges have some desserts to taste
and a big decision to make.
|
| 00:38:51 | raise
oranges
the natural way, right here in florida.
|
| 00:38:55 | Here's to growing oranges on our own soil
--
never importing them.
|
| 00:39:00 | To a co-op of growers working hard
and having something to show for it.
|
| 00:39:03 | Here's to a built-in afternoon snack.
|
| 00:39:07 | ♪♪ ♪♪
|
| 00:39:08 | to an office with a view.
|
| 00:39:09 | Who needs air conditioning anyway?
|
| 00:39:12 | Here's to orange juice raised right.
|
| 00:39:14 | The only major orange juicebrand that's 100%
florida
and never imported,florida's natural.
|
| 00:40:27 | dHH
screech,glass
]
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|
| 00:40:40 | ..
|
| 00:40:41 | DRIVERS WHO SWITCHED FROM Geico TO Allstate
Saved an average of $473 a year.
|
| 00:40:45 | [ Operator Judy ] SEE HOW MUCH YOU COULD
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|
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OR TO FIND AN Allstate AGENT.
|
| 00:42:13 | Four chefs set out
to make an unforgettable 3-course meal.
|
| 00:42:16 | Now only two remain--chef mackenzie and chef
chris.
|
| 00:42:20 | For the final round of competition,
we gave you hoisin sauce,
calimyrna figs,
red jalapeños
and yucca and asked you to make a dessert.
|
| 00:42:29 | Chef chris, what did you come up with?
|
| 00:42:31 | Uh, today we have a fig-studded biscuit
with a chocolate crèème, candied yucca
and an orange caramel sauce
with just a bit of cardamom.
|
| 00:42:41 | I have to saypresentation-wise--nice color.
|
| 00:42:44 | I really liked it.
|
| 00:42:45 | ORANGE LIQUEUR... (Geoffrey) GREAT.
|
| 00:42:47 | And the cognac and the hoisin-- I think they're
inviting.
|
| 00:42:50 | one of the things i
just tasted
of off alex's plate is a chili.
|
| 00:42:55 | I didn't get any, but that is spectacular
chili.
|
| 00:42:58 | (Chris S.) AGAIN, YOUR AMBITION CANNOT BE
Questioned.
|
| 00:43:01 | it was really the
star
of the plate, but there was just one little
slice.
|
| 00:43:07 | I keep going back to the plate, and what
I'm actually getting
is a little bit of bitterfrom the bottom
of the scone,
I really wanted to challenge
myself.
|
| 00:43:15 | And I love to bake, but 500 degrees
is entirely too hot of an oven to start off
with.
|
| 00:43:20 | You sort of charred the bottom.
|
| 00:43:22 | So, okay, you slice the bottom off
you stuff it with the
cream.
|
| 00:43:25 | Drizzle some chili on top, and then you have
.. hmm.
|
| 00:43:28 | A bit better by thinking just a bit more.
|
| 00:43:31 | thank you--
my pleasure.
|
| 00:43:34 | And finally-- chef mackenzie.
|
| 00:43:36 | So I've prepared for you a cinnamon-ricotta
zeppoli
with a hoisin-chocolate sauce
and a sweet and spicy
fig-yucca cream.
|
| 00:43:46 | (Alex) I THINK IT WAS VERY CREATIVE OF YOU
To put the hoisin sauce in the chocolate.
|
| 00:43:50 | It has, like, a coffee taste to me,
which naturally fits
with the zeppoli and the cinnamon.
|
| 00:43:58 | I find the yucca and the figs to be a little
dense.
|
| 00:44:02 | It's a little sweet.
|
| 00:44:04 | I agree that--with alex that it's a bit too
heavy
for the delicacy of this, but it's still
very tasty.
|
| 00:44:10 | The zeppolis for me arejust a tad on the
dense side,
but they'restill delicious.
|
| 00:44:15 | And it's a continuation,i think, of what
you've
shown us today is a realclear sense of your
style,
a very comfortingand sort of homey-- thank
you. that means a lot.
|
| 00:44:22 | I grew up with food and wine askind of the
center of my family,
and I think that's whyit has to be so honest
and pure.
|
| 00:44:30 | Chef mackenzie, thank you very much.
|
| 00:44:31 | now the judges will take some
time
to decide whose meal was the best
and who will be chopped. thank you very much.
|
| 00:44:44 | Whew, so this is it. yep.
|
| 00:44:46 | We're both in a position wherewe both really
need this money,
and, you know, it's unfortunate that only
one of us can win,
but may the best chef take it home. absolutely.
|
| 00:44:55 | I like mackenzie a lot,
and I hope that she gets her restaurant open,
but I'm pretty sure I'm taking that $10,000
with me today.
|
| 00:45:02 | So figs and peppers, tubersand chinese take-out
sauce--
did these guys get a dessert out of this
stuff? very challenging basket.
|
| 00:45:08 | You've gotta give chris an "a" for effort
and ambition.
|
| 00:45:11 | I appreciatehis ambition to bake,
but that yuccawas so spectacular,
that I almost wish he had done,like, three
larger disks of it
and built a napoleonwith the whipped cream
and the little figand the caramel that he
did,
because the scone was bitter.
|
| 00:45:22 | Okay, but the intention was, I think,
more "out there" than mackenzie's intention.
|
| 00:45:28 | (Geoffrey) TASTE IS WHERE FOR ME THEY DEFINITELY
Differ.
|
| 00:45:31 | I did find the zeppolis to be a little dense.
|
| 00:45:32 | a little dense,
but overall it was really a good dessert.
|
| 00:45:36 | I think it really comes down to going through
it dish by dish
and really deciding whatresonated more or
less with me.
|
| 00:45:43 | Unfortunately, mackenzie, you know, in the
beginning
she had a few missteps.
|
| 00:45:46 | I mean, the snake that I gotwas, like, snakeskin.
|
| 00:45:49 | The salad was okay. it wasn't dressed.
|
| 00:45:51 | It wasn't sort of cohesive. I agree.
|
| 00:45:52 | The second course--the tapioca was clearly
undercooked
but I really felt
the hoisin-chocolate combination in the dessert
and the chianti and fruit leather combination
in the entrée course
tips the balance for creativity in mackenzie's
favor.
|
| 00:46:07 | My biggest issues with chriswere really technical
flaws
his rattlesnake was like
jerky.
|
| 00:46:13 | No, but he tried to coil the snake and echo
.. yeah, but it came--vv it came uncoiled,
you
know, in the entrée round,
he served us a trio of rabbit, but only you
got all three
of those meats.
|
| 00:46:24 | So he didn't really deliver on his promise.
|
| 00:46:25 | Yeah, but I thought
chris's tapioca--he kept going back to it.
|
| 00:46:29 | he kept adding
to it.
|
| 00:46:32 | I mean, that was really
chef-y.
|
| 00:46:35 | do we know which chef
is going home happy?
|
| 00:46:39 | Uh, yeah, I guess so. I think so.
|
| 00:46:43 | Yeah, we do.
|
| 00:46:45 | (Mackenzie) I REALLY, REALLY, REALLY WOULD
Love to win--
any bit of money, like, that I can eventually
accrue
to go towards this dream th I have.
|
| 00:46:53 | (Chris C.) I'VE MADE IT THIS FAR,
And it'd truly be a shame
if I didn't, uh, see through to the victory.
|
| 00:46:59 | So whose dish is on the chopping block?
|
| 00:47:02 | ♪♪♪♪♪♪
|
| 00:47:10 | chef chris, you have been chopped. judges.
|
| 00:47:11 | (whispering) THANK YOU.
|
| 00:47:13 | Chris, we all think that you have a tremendous
amount
of skill, and we'redefinitely gonna be hearing
a lot about youas the years go by,
especially for such a young age.
|
| 00:47:22 | Having said that, there weresome major technical
flaws
that we just couldn't overlook.
|
| 00:47:27 | Fair enough. i-i accept your decision.
|
| 00:47:29 | This is only the beginning for me.
|
| 00:47:32 | Chef chris, thank you.
|
| 00:47:34 | (Chris C.) I WAS EXPECTING TO WIN.
|
| 00:47:38 | It didn't happen,
but if I wasn't wildly successful already,
it would have been another feather to add
to my cap.
|
| 00:47:44 | But it doesn't ruin me, that's for sure.
|
| 00:47:50 | And that means, chef mackenzie,
that you are the "chopped" champion,
and you've just won $10,000.
|
| 00:47:55 | you really showed uswhat
kind of cook you are.
|
| 00:47:59 | I've been working on a plan for my own restaurant.
|
| 00:48:02 | Every bit of money that I can get is gonna
help me
realize that dream a little sooner.
|
| 00:48:06 | (Mackenzie) I KNOW THAT I HAVETHE SKILLS,
The talent,
but now I know that I have the drive to win.
|
| 00:48:17 | Hi, I'm guy fieri, and we're rollin' out,
lookin' for america's greatest diners, drive-ins
and dives.
|
| 00:48:21 | (Guy) THIS TRIP... (Guy) WHOA!
|
| 00:48:22 | ..
|
| 00:48:24 | the massachusetts
..
|
| 00:48:28 | It's wonderful.
|
| 00:48:29 | Where they've been doin' clams
their way for 70 years.
|
| 00:48:33 | The best clams in essex-- the home of the
fried clams.
|
| 00:48:35 | I didn't know that you could order clams
with bellies
the michigan joint where
..
|
| 00:48:39 | (man) ALL RIGHT, GIZZARDS UP! HALF A DOZEN
Gizzards.
|
| 00:48:42 | Joe's gizzard city.
|
| 00:48:43 | These gizzards are the best.
|
| 00:48:45 | If you say it tasteslike chicken, I'm leavin'.
|
| 00:48:47 | We're headin' to san francisco for diner
food
LIKE MOM USED TO MAKE... (Guy) OH-HO, LOOK
At that!
|
| 00:48:51 | If your mom grew up in portugal.that is fantastic!
|
| 00:48:54 | And real-deal mexican food by the side of
the highway.
|
| 00:48:58 | That's killer.
|
| 00:48:59 | I would eat here every day.
|
| 00:49:00 | That's all right here right now
"
♪♪♪♪♪♪
|
| 00:49:07 | Closed Captions provided by Scripps Networks,
Llc.
|
| 00:49:10 | Captioned byClosed Captioning Services, Inc.
|
| 00:49:13 | You never know what kind of weather
you're gonna get here in new england.
|
| 00:49:17 | So here I am in essex, massachusetts.
|
| 00:49:19 | Regardless of the rain or the elements,
I gotta check out this joint-- j.t. farnham's.
|
| 00:49:23 | Folks around here say they have got
some of the best fried whole-belly clams,
and me?
|
| 00:49:27 | Well, I'm always lookin' to mack on a lobster
roll.
|
| 00:49:32 | In it to win it on that, man.
|
| 00:49:34 | And on everything else onthe menu, like fresh
scallops,
..
|
| 00:49:39 | This has been perfect here.
|
| 00:49:42 | And especially the fried clams,
..
|
| 00:49:44 | Yummy!
|
| 00:49:45 | FOR 70 YEARS.(woman) VERY GOOD. I'M EATING
The famous fried clams.
|
| 00:49:49 | Perfect. she's having a clam roll.
|
| 00:49:50 | She's having the small clams.
|
| 00:49:52 | (bell dings) AND THE FAVORITES HERE ARE THE
Real deal--
not clam strips, but the whole-belly clams
you have to be brave
and try one.
|
| 00:50:00 | Number 15, your order's ready at the takeout
window.
|
| 00:50:03 | I think there's a lot moreflavor in the whole
belly.
|
| 00:50:04 | THERE'S ONLY ONE FRIED CLAM. (Guy) THERE'S
Only one fried clam?
|
| 00:50:08 | Has bellies. has bellies?
|
| 00:50:09 | Clam strips are not clams in my-- that's
for cheaters.
|
| 00:50:11 | Right. those are for, uh, city dwellers.
|
| 00:50:14 | I didn't know that you could order clams
with bellies
OR WITHOUT BELLIES. WE DON'T--WE DON'T--(woman)
Where are you from?
|
| 00:50:20 | Mars.
|
| 00:50:20 | ha-ha, 'cause i
KNOW--(woman) WHOLE BELLIES.
|
| 00:50:23 | Whole-bellies?whole-bellies.
|
| 00:50:24 | The whole-bellies have been the local flavor
forever
for folks growin' up around here,
like joe and terry cellucci,
who jumped at the chance to buy this local
landmark
14 YEARS AGO. (Guy) AND YOU WEREN'TRESTAURANT
People though.
|
| 00:50:36 | NO. (Terry) I WASA STAY-AT-HOME MOM.
|
| 00:50:38 | And would you like sometartar sauce or ketchup?
|
| 00:50:40 | (Joe) I WAS PUSHIN' COMPUTERS. I WAS IN THE
High-tech field.
|
| 00:50:43 | uh, yeah, I think
so.
|
| 00:50:46 | ..
|
| 00:50:48 | who couldn't
resist the chance
.. and
did you need some tartar sauce?
|
| 00:50:55 | ONE CLAM AT A TIME.(Guy) WHAT IS THISBATTERING
Mixture?
|
| 00:50:57 | (Joe) THERE'S NO MIXTURE IN IT. IT'S JUST
Corn flour.
|
| 00:51:00 | no garlic
powder?
|
| 00:51:04 | No-- nothing.
|
| 00:51:04 | and
what does it go in to get wet?
|
| 00:51:08 | Uh, that's just evaporated milk.
|
| 00:51:10 | we're not divulging that
portion of it.
|
| 00:51:13 | This is secret wash information? yes.
|
| 00:51:16 | yes, that's
it.
|
| 00:51:18 | We're gonna mix that all together.
|
| 00:51:20 | Just make sure we get a nice little whip
out of it.
|
| 00:51:22 | Everything goes in there now.
|
| 00:51:24 | Ipswitch native clams today.
|
| 00:51:26 | I'm just makin' sure everything's covered
so the coating, when it's cooked, will be
uniform.
|
| 00:51:30 | ..
|
| 00:51:32 | Joe says the secret to fryin' 'em right
is changing the oil
as often as every two hours to keep the clam
taste
CLEAN AND PURE. (woman) YOU GET A GOOD CLAM
Taste,
and it's--but it's never an old clam taste.
|
| 00:51:43 | You taste the seafood more than you taste
the fried.
|
| 00:51:45 | Oh, it's wonderful. it's really good.
|
| 00:51:49 | (man) THESE ARE THE BEST CLAMS IN ESSEX,
The home of the fried clams.
|
| 00:51:52 | (woman) WE'RE FROM TAMPA, FLORIDA.
|
| 00:51:53 | (Guy) WHAT ARE YOU DOIN' UP HERE? EATIN'
Clams!
|
| 00:51:55 | We came the whole way to get an order of
fried clams.
|
| 00:51:57 | .. the whole
thing.
|
| 00:51:59 | For lots of folks, they're just part of the
main event.
|
| 00:52:02 | The number one-selling item on the menu?
|
| 00:52:03 | Is the fisherman's combo.
|
| 00:52:06 | Fisherman's combo--how'd you come up with
the name?
|
| 00:52:09 | It's got it all-- fish, scallops,
shrimp, clams, rings and fries.
|
| 00:52:13 | you should fry
the plate, too.
|
| 00:52:17 | Now you can tossit all together?
|
| 00:52:18 | I actually cook
'em in two groups.
|
| 00:52:20 | the scallops and fish can go in one
fryer.
|
| 00:52:25 | Once I dredge everything,
I'm just makin' sure everything's covered,
so the coating when it's cooked
will be uniform.
|
| 00:52:32 | We'll lay the fish down flat.
|
| 00:52:34 | Scallops without covering the fish,
'cause that'll effect the coating,
so we have to kind of separate those two.
|
| 00:52:40 | Shrimp and clams--take as much of the extra
loose stuff
outta there, so I'm not throwing a bunch
of corn flour
in the mix.
|
| 00:52:46 | The scallops and the flounder take longer.
|
| 00:52:48 | Maybe three or four minutes to cook.
|
| 00:52:50 | The rings might take two to three minutes
to cook.
|
| 00:52:52 | it's just beyond the canary
yellow
if you've done yourtiming
exactly right?
|
| 00:52:58 | It all comes out at once. that's a handful.
|
| 00:53:00 | Fish looks nice and light and flaky.
|
| 00:53:04 | It's tasty fish.
|
| 00:53:07 | These shrimp are mine.
|
| 00:53:08 | And then the scallops-- day scallops?yes.
|
| 00:53:11 | 'Cause they caught 'em that day?
|
| 00:53:13 | Mmm, scallops are nice and tender.yeah.
|
| 00:53:14 | Scallops that are just, you know, they're
so fresh here.
|
| 00:53:18 | Everything is.
|
| 00:53:19 | Part of my job is--
is to talk to the seafood guys daily--
"
some days i
order heavy.
|
| 00:53:26 | .. oh, that's
beautiful.
|
| 00:53:29 | Joe's rule is--let the seafood do the talking
as many ways as it can.
|
| 00:53:34 | Clam chowder--and this is great chowder?
|
| 00:53:37 | I think so.
|
| 00:53:38 | (Terry) WE DO A CLAM CHOWDER, A HADDOCK CHOWDER,
And a manhattan scallop chowder.
|
| 00:53:41 | (man) THE SEA--CLAMS-- IT'S WONDERFUL.
|
| 00:53:45 | It's what chowder issupposed to be about.
|
| 00:53:47 | AND FRESH LOBSTER... (Guy) WHOA!
|
| 00:53:50 | Steamed, fried or grilled.
|
| 00:53:52 | Fries, rings and slaw.
|
| 00:53:55 | don't even interrupt
me.
|
| 00:53:58 | WE HAVE SOME FRESH LOBSTER MEAT. (grunts)
Is that working? don't talk during this one.
|
| 00:54:03 | Okay. I'm having knuckle right now.
|
| 00:54:07 | Oh, I do enjoy the knuckle.
|
| 00:54:10 | Give 'em some space. that is the best.
|
| 00:54:12 | You know what else folks say is the best--
the whole vibe of the joint.
|
| 00:54:17 | It really is one of a kind.
|
| 00:54:18 | Clam plate and a grilled haddock sandwich.
|
| 00:54:20 | And it's fantastic.
|
| 00:54:23 | It's exactly what you hope to find
when you see a local place like this.
|
| 00:54:26 | They keep it simple here, and sometimes simple
is best.
|
| 00:54:28 | .. the food here is amazingly fresh.
|
| 00:54:31 | .. I like the atmosphere.
|
| 00:54:33 | I like it the, uh, the best
as far as just being more of a local feel.
|
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