WEBVTT 00:00:00.601 --> 00:00:01.511 Previously... 00:00:01.535 --> 00:00:02.446 This week, we're gonna take a look 00:00:02.470 --> 00:00:04.614 at Julia's time in France. 00:00:04.638 --> 00:00:07.039 I don't know that much about French food. 00:00:07.441 --> 00:00:08.607 It ruined them. 00:00:08.675 --> 00:00:10.420 Fabrizio's chocolate mousse 00:00:10.444 --> 00:00:11.488 failed him today. 00:00:11.512 --> 00:00:13.090 The winner this week, Jaine. 00:00:13.114 --> 00:00:14.558 Thank you. 00:00:14.582 --> 00:00:17.361 The cook leaving Julia's Kitchen is... 00:00:17.385 --> 00:00:18.385 Fabrizio. 00:00:20.221 --> 00:00:22.087 Julia's voice was always in my house. 00:00:28.129 --> 00:00:30.974 Eight passionate home cooks are about to do the impossible. 00:00:30.998 --> 00:00:32.208 Get cooking. 00:00:32.232 --> 00:00:34.244 They'll cook alongside their hero... 00:00:34.268 --> 00:00:35.278 - Delicious. - Yummy. 00:00:35.302 --> 00:00:37.302 who also started as a home cook... 00:00:37.371 --> 00:00:39.383 I just love to muck around in the kitchen. 00:00:39.407 --> 00:00:41.573 and found her calling later in life. 00:00:41.642 --> 00:00:43.042 Welcome to the French Chef. 00:00:43.110 --> 00:00:44.287 I'm Julia Child. 00:00:44.311 --> 00:00:47.079 One cook will win the ultimate prize, 00:00:47.114 --> 00:00:49.159 a three-month, all-expense-paid trip to. 00:00:49.183 --> 00:00:50.761 Cooking School in Paris. 00:00:50.785 --> 00:00:52.162 What? 00:00:52.186 --> 00:00:53.964 All in their quest to prove... 00:00:53.988 --> 00:00:56.466 All you need is a little bit of imagination 00:00:56.490 --> 00:00:59.069 - who has the skills... - Woo-hoo! 00:00:59.093 --> 00:01:00.537 - to win... - That's fine. 00:01:00.561 --> 00:01:03.028 The Julia Child Challenge. 00:01:09.804 --> 00:01:11.248 You know, going into week four. 00:01:11.272 --> 00:01:13.138 We've covered breaking down fish, 00:01:13.207 --> 00:01:15.152 taking apart chickens, 00:01:15.176 --> 00:01:19.411 souffles... I can't even imagine what's coming next. 00:01:19.480 --> 00:01:21.113 Coming from last week with t 00:01:21.148 --> 00:01:22.259 souffle messed up, 00:01:22.283 --> 00:01:24.917 you know, stunned that I was not sent home. 00:01:24.985 --> 00:01:26.425 I want to stay in this competition. 00:01:27.321 --> 00:01:28.420 Ah! 00:01:29.256 --> 00:01:30.233 Oh, God. 00:01:30.257 --> 00:01:31.490 Oh gosh. 00:01:31.558 --> 00:01:33.603 And we cut up the chicken 00:01:33.627 --> 00:01:35.839 with this trusty saber. 00:01:35.863 --> 00:01:37.362 Oh, my God. 00:01:37.431 --> 00:01:38.341 Hope it's gonna work. 00:01:38.365 --> 00:01:39.645 I brought this great big knife. 00:01:40.601 --> 00:01:42.267 -Wow. -Want me. To count down? Go! 00:01:43.137 --> 00:01:44.203 And there she is again. 00:01:47.041 --> 00:01:49.675 Watching Julia always does that to me too: Big smiles. 00:01:50.344 --> 00:01:52.010 So, as you just saw, 00:01:52.079 --> 00:01:55.025 Julia was a woman full of surprises. 00:01:55.049 --> 00:01:58.762 Before Julia the cook, there was Julia the spy. 00:01:58.786 --> 00:02:01.053 You all know, Julia started out her life in 00:02:01.121 --> 00:02:02.632 Pasadena, California 00:02:02.656 --> 00:02:04.267 in a well-off family, 00:02:04.291 --> 00:02:06.725 living, like a pretty sheltered life. 00:02:06.793 --> 00:02:08.994 But during the war, she wanted to do her part 00:02:09.062 --> 00:02:10.307 and so, she volunteered for. 00:02:10.331 --> 00:02:13.999 The Office of Strategic Services or the OS 00:02:14.067 --> 00:02:18.115 which was the precursor to the CIA. 00:02:18.139 --> 00:02:21.473 "How could Julia Chil be a spy? She's 6'2"! 00:02:22.943 --> 00:02:25.410 She can't just blend. Like, you see her! 00:02:25.479 --> 00:02:27.757 You know that she's there. 00:02:27.781 --> 00:02:30.293 Recent years, her government files have been declassified. 00:02:30.317 --> 00:02:31.862 So, we get to know everything about her. 00:02:31.886 --> 00:02:34.297 Can you believe that her first recipe 00:02:34.321 --> 00:02:36.955 was shark repellent? 00:02:37.024 --> 00:02:38.457 It's just a stew of ingredients 00:02:38.525 --> 00:02:39.725 that smell like dead sharks. 00:02:39.760 --> 00:02:42.305 No big deal. 00:02:42.329 --> 00:02:44.741 Now, don't worry. We are not going to make you 00:02:44.765 --> 00:02:46.532 cook with sharks, today, at least. 00:02:47.501 --> 00:02:49.546 But, we do want you to make a dish 00:02:49.570 --> 00:02:51.470 using a secret sauce. 00:02:51.639 --> 00:02:53.016 Yo! 00:02:53.040 --> 00:02:54.818 You know, whenever y pick up a fashion magazine, 00:02:54.842 --> 00:02:59.089 they're always talking abou the basic black dress. 00:02:59.113 --> 00:03:01.892 And you can wear it plain or with jewels. 00:03:01.916 --> 00:03:03.860 Well we're gonna do the same thing 00:03:03.884 --> 00:03:06.563 with the fundamental French sauces. 00:03:06.587 --> 00:03:09.922 "In French cooking, they call it, "The mother sauces. 00:03:09.990 --> 00:03:13.103 So, with a few deft touches 00:03:13.127 --> 00:03:14.927 you can create a whole wardrobe. 00:03:16.797 --> 00:03:18.608 The sauce is the boss in this one. 00:03:18.632 --> 00:03:21.867 The classic French mother sauces are: 00:03:21.935 --> 00:03:24.102 Bechamel, Hollandaise, 00:03:24.171 --> 00:03:27.884 Veloute, Espagnole and Toma. 00:03:27.908 --> 00:03:29.953 -It's perfect. There's five of them... -Yeah. 00:03:29.977 --> 00:03:31.276 and there's five sauces. 00:03:31.345 --> 00:03:32.255 Convenient. 00:03:32.279 --> 00:03:34.146 It's as if we planned it. 00:03:35.449 --> 00:03:36.760 For this first round, 00:03:36.784 --> 00:03:38.929 you'll have to choose one of the five mother sauces 00:03:38.953 --> 00:03:41.031 and then make us a dish 00:03:41.055 --> 00:03:43.121 where the sauce is the star. 00:03:43.157 --> 00:03:44.034 Okay. 00:03:44.058 --> 00:03:46.169 So, Jaine, let's start with you. 00:03:46.193 --> 00:03:48.939 - I'll pick Hollandaise sauc. - Ooh. 00:03:48.963 --> 00:03:50.440 - Okay, Elena? - Um. 00:03:50.464 --> 00:03:52.442 - Bechamel. - Bechamel. 00:03:52.466 --> 00:03:54.611 - Bill? - I'm gonna try the tomato sauce. 00:03:54.635 --> 00:03:55.968 Sauce To mate. 00:03:56.036 --> 00:03:57.080 Dustin, what sauce? 00:03:57.104 --> 00:03:58.148 I already made Veloute, 00:03:58.172 --> 00:04:00.539 so I think I'll have to go with Espagnole. 00:04:01.875 --> 00:04:03.275 - Britt? - -Veloute. 00:04:03.777 --> 00:04:05.555 Do your mother proud 00:04:05.579 --> 00:04:07.145 and get cooking. 00:04:07.181 --> 00:04:08.181 Let's go. 00:04:08.449 --> 00:04:10.048 I'm Julia Child. 00:04:10.117 --> 00:04:13.597 We're gonna begin with fundamental French sauces. 00:04:13.621 --> 00:04:17.089 In French cooking they call it, Une Sauce Mere, 00:04:17.157 --> 00:04:18.523 the mother sauces. 00:04:18.592 --> 00:04:22.961 I'm gonna show what to do if tragedy strikes. 00:04:23.030 --> 00:04:25.108 Which it sometimes does, of course. 00:04:25.132 --> 00:04:28.100 But, not when you really know what you're doing. 00:04:28.135 --> 00:04:31.748 Mother sauces is like the fundamentals of just 00:04:31.772 --> 00:04:33.116 great cooking. 00:04:33.140 --> 00:04:35.807 Then, understanding the connection of the five mother sauces 00:04:35.876 --> 00:04:37.821 and where that translates into 00:04:37.845 --> 00:04:40.357 all the sauces that you wanna potentially make... 00:04:40.381 --> 00:04:41.558 - Make after. - make after. 00:04:41.582 --> 00:04:42.592 - Yeah. - Exactly. 00:04:42.616 --> 00:04:43.927 So, whatever is that they're making, 00:04:43.951 --> 00:04:45.462 - is almost like, the backup singer. - Yeah. 00:04:45.486 --> 00:04:48.253 And so, I really hope that we're seeing the sauce, 00:04:48.289 --> 00:04:50.355 because, it is a sauce challenge. 00:04:50.424 --> 00:04:51.556 I'm gonna make a 00:04:52.259 --> 00:04:53.358 flat bread. 00:04:53.427 --> 00:04:54.304 What was you sauce again? 00:04:54.328 --> 00:04:55.438 Bechamel. 00:04:55.462 --> 00:04:57.641 Ooh, so like, a white sauce pizza. 00:04:57.665 --> 00:04:59.075 - Yeah. - Yes. 00:04:59.099 --> 00:05:00.499 Bechamel 00:05:00.567 --> 00:05:03.535 and we're gonna have four tablespoons of butter, 00:05:04.071 --> 00:05:05.849 five tablespoons of flour 00:05:05.873 --> 00:05:08.118 cooked slowly together for two minutes, 00:05:08.142 --> 00:05:09.753 that's a roux. 00:05:09.777 --> 00:05:11.921 And then you immediately beat in 00:05:11.945 --> 00:05:13.757 two cups of hot milk. 00:05:13.781 --> 00:05:15.125 Antonia... 00:05:15.149 --> 00:05:17.360 Can you believe that Julia Child was a spy? 00:05:17.384 --> 00:05:19.751 - Yeah. - I feel like, you have some spy-like qualities. 00:05:21.288 --> 00:05:23.733 Oh, my wife will definitely agree with you on that one. 00:05:23.757 --> 00:05:25.034 Okay, good. 00:05:25.058 --> 00:05:27.259 So, when I joined the military, I was 17. 00:05:27.327 --> 00:05:29.528 I was actually pretty depressed 00:05:29.596 --> 00:05:31.541 when I joined. 00:05:31.565 --> 00:05:33.877 I really liked this girl, but 00:05:33.901 --> 00:05:35.434 she didn't like me back 00:05:35.502 --> 00:05:37.314 and that, kind of, made me very sad. 00:05:37.338 --> 00:05:40.016 One day the recruiter called me 00:05:40.040 --> 00:05:41.506 "and I was like, "Sign me up. 00:05:41.542 --> 00:05:44.387 I had to go to Fort Leonard Wood, Missouri 00:05:44.411 --> 00:05:46.878 where I had to learn how to throw grenades 00:05:46.947 --> 00:05:49.759 and it really actually did snap me out from depression real quick. 00:05:49.783 --> 00:05:52.117 So, I heard you're making flat bread. 00:05:52.219 --> 00:05:54.297 I'm gonna mimic like a Pizza al Taglio. 00:05:54.321 --> 00:05:55.832 Mm-hm. And is it like. 00:05:55.856 --> 00:05:58.068 Bechamel heavy on the flat bread? 00:05:58.092 --> 00:05:59.269 - Yes. - Okay, good. 00:05:59.293 --> 00:06:00.859 It's about the mother sauce. 00:06:00.894 --> 00:06:02.438 - That's gotta be about it. - There has to be a dish, 00:06:02.462 --> 00:06:03.929 but it's about the mother sauce. 00:06:03.964 --> 00:06:05.241 - I'll be... - No, go. 00:06:05.265 --> 00:06:06.265 Okay. 00:06:06.967 --> 00:06:08.100 Ooh, that's really good. 00:06:08.635 --> 00:06:10.246 So, the chicken skin, 00:06:10.270 --> 00:06:13.483 I'm gonna use the fat that renders from this chicken skin 00:06:13.507 --> 00:06:15.485 to flavor my Hollandaise 00:06:15.509 --> 00:06:17.387 and I'm gonna make crispy skin 00:06:17.411 --> 00:06:20.145 to put on top of the vegetables. 00:06:20.213 --> 00:06:22.325 Julia has this personality, you know, 00:06:22.349 --> 00:06:24.327 people always are surprised 00:06:24.351 --> 00:06:27.230 to get to know a little bit more about her. 00:06:27.254 --> 00:06:30.200 I was pretty stoked when I learnt that she was a spy. 00:06:30.224 --> 00:06:32.124 I think it's pretty cool. 00:06:32.192 --> 00:06:33.937 I think, I could be a good spy. 00:06:33.961 --> 00:06:36.039 I would adapt really easily 00:06:36.063 --> 00:06:38.208 you know, live in another country. 00:06:38.232 --> 00:06:41.010 I would get close to my enemies, 00:06:41.034 --> 00:06:43.446 you know, I would cook for them for sure. 00:06:43.470 --> 00:06:45.448 - Hello! - Hello! 00:06:45.472 --> 00:06:47.539 - How are you? - Okay, so, do you feel 00:06:47.607 --> 00:06:51.143 extra pressure, because you've done very well in the last couple of 00:06:51.211 --> 00:06:53.857 - uh, competitions? - I do feel absolutely. 00:06:53.881 --> 00:06:56.047 I am crazy about Nilou, 00:06:56.116 --> 00:06:58.862 'cause you know, she's in the editorial world 00:06:58.886 --> 00:07:00.864 and she's also an immigrant 00:07:00.888 --> 00:07:02.532 English was not her first language 00:07:02.556 --> 00:07:05.502 and she managed to learn and build a career 00:07:05.526 --> 00:07:08.271 and you know, I think I maybe able to do this too. 00:07:08.295 --> 00:07:11.508 What made you go in the direction of the chicken fat? 00:07:11.532 --> 00:07:14.099 Um, I just, you know, I think it works. 00:07:14.168 --> 00:07:16.301 I may do a poached egg too. 00:07:16.369 --> 00:07:18.437 And I think, you know, it brings a little bit of... 00:07:18.505 --> 00:07:19.816 Oh, double up. 00:07:19.840 --> 00:07:20.883 Yes, yes. 00:07:20.907 --> 00:07:22.452 But, when I think about Hollandaise sauce, 00:07:22.476 --> 00:07:24.587 Eggs Benedict come to mind. 00:07:24.611 --> 00:07:27.056 I started, you know, composing my dish 00:07:27.080 --> 00:07:28.713 from this inspiration. 00:07:28.815 --> 00:07:30.927 - Good luck. I can't wait to taste your food. - Thank you. 00:07:30.951 --> 00:07:33.351 I can't seem to be able to crack an egg. 00:07:34.488 --> 00:07:36.466 Okay. Got it. Got it. Got it. 00:07:36.490 --> 00:07:39.424 I know Alvin is the king 00:07:39.493 --> 00:07:42.038 when egg is the matter, you know. 00:07:42.062 --> 00:07:44.140 He's just the guy 00:07:44.164 --> 00:07:46.042 when you want good eggs and. 00:07:46.066 --> 00:07:49.112 It's nerve-racking to be cooking eggs 00:07:49.136 --> 00:07:50.535 for Alvin. 00:07:51.071 --> 00:07:51.948 Okay. 00:07:51.972 --> 00:07:54.706 That one's boiling, you're boiling. 00:07:54.775 --> 00:07:58.488 I'm vaguely aware of some components of Sauce To mate. 00:07:58.512 --> 00:07:59.923 Um, obviously there's tomatoes. 00:07:59.947 --> 00:08:01.913 Um, I think I got that one. 00:08:01.949 --> 00:08:03.993 I decide that I'm going to d 00:08:04.017 --> 00:08:05.195 a pork-tenderloin 00:08:05.219 --> 00:08:08.364 and sauce the pork tenderloin. 00:08:08.388 --> 00:08:10.500 Now, this tomato, I dropped for 00:08:10.524 --> 00:08:12.535 for ten seconds into boiling water, 00:08:12.559 --> 00:08:14.726 just to loosen the skin. 00:08:14.761 --> 00:08:16.962 So that the skin comes off very easily. 00:08:17.030 --> 00:08:20.365 I'm gonna rely on Julia's technique for this. 00:08:20.433 --> 00:08:21.811 Okay, how are the To mates? 00:08:21.835 --> 00:08:25.203 I'm actually peeling these right now. 00:08:25.272 --> 00:08:27.984 Oh, you wait... oh, that is the hardest thing. 00:08:28.008 --> 00:08:28.874 Yeah. 00:08:28.909 --> 00:08:30.920 I was thinking that I would do 00:08:30.944 --> 00:08:34.090 a chipotle pepper in with the tomatoes, just to kind of 00:08:34.114 --> 00:08:35.625 - take it to a different place. - May I taste? 00:08:35.649 --> 00:08:36.826 Oh, please. 00:08:36.850 --> 00:08:39.896 I'm gonna super-finely minc the chipotle pepper 00:08:39.920 --> 00:08:42.554 and then, as that's cooking, 00:08:42.622 --> 00:08:46.035 I'm just gonna taste and ad and taste and add. 00:08:46.059 --> 00:08:47.403 I want a little extra body, 00:08:47.427 --> 00:08:49.138 a little extra depth of flavor. 00:08:49.162 --> 00:08:51.174 As Alvin said, "Sauce is boss." 00:08:51.198 --> 00:08:53.510 - Right? I'm gonna let you cook. - All right. Thank you. 00:08:53.534 --> 00:08:56.546 I think, the simpler sauces are definitely 00:08:56.570 --> 00:08:57.947 more difficult because, 00:08:57.971 --> 00:09:01.339 the judges are going to be looking for 00:09:01.408 --> 00:09:03.174 something really creative. 00:09:04.945 --> 00:09:06.956 Oh, my God! Okay. 00:09:06.980 --> 00:09:08.224 - Okay. - Does it taste good? 00:09:08.248 --> 00:09:10.326 Yeah, not bad. 00:09:10.350 --> 00:09:12.617 Julia didn't start cooking until she was 39. 00:09:12.686 --> 00:09:14.119 She had a whole life of 00:09:14.154 --> 00:09:16.555 really interesting things before that. 00:09:16.623 --> 00:09:18.423 Her government work took he 00:09:18.491 --> 00:09:20.003 to different places around the world 00:09:20.027 --> 00:09:22.405 and I can relate to that as somebody who was in the military. 00:09:22.429 --> 00:09:25.041 And I think, that kind of, open up her eyes to food 00:09:25.065 --> 00:09:26.876 and that's similar in my cas 00:09:26.900 --> 00:09:28.611 I grew up with a young, single mother. 00:09:28.635 --> 00:09:30.380 We didn't have a ton of mone. 00:09:30.404 --> 00:09:32.137 The military was 00:09:32.172 --> 00:09:34.072 presented as a way to pay to go to school. 00:09:34.140 --> 00:09:36.986 So, I left for basic train in the day I turned 18. 00:09:37.010 --> 00:09:39.856 I deployed twice throughout being in school. 00:09:39.880 --> 00:09:41.346 - So, I have sauce... - Smells good. 00:09:41.381 --> 00:09:42.759 sauce Espagnole. 00:09:42.783 --> 00:09:45.161 - Okay. - But I'm going in, kind of, a Japanese direction. 00:09:45.185 --> 00:09:46.996 - Okay. - Ah, we have a New York strip 00:09:47.020 --> 00:09:49.365 that I really, heavily peppered. 00:09:49.389 --> 00:09:50.600 - Nice. - And then 00:09:50.624 --> 00:09:52.969 aromatics, some shallots, some leek, 00:09:52.993 --> 00:09:54.192 some garlic and then 00:09:54.260 --> 00:09:56.728 I toasted some nori and kombu 00:09:56.796 --> 00:09:59.509 and tossed that in there, kind of, steep as the sauce reduces. 00:09:59.533 --> 00:10:00.665 Very nice. 00:10:00.767 --> 00:10:02.734 Then you want to let it simmer 00:10:02.802 --> 00:10:04.180 for half an hour. 00:10:04.204 --> 00:10:07.116 And then, the vegetable mirepoix, 00:10:07.140 --> 00:10:09.419 the stock have all cooked together 00:10:09.443 --> 00:10:11.287 and have gotten a lovely flavor. 00:10:11.311 --> 00:10:12.555 That's a pro move man. 00:10:12.579 --> 00:10:13.890 - That's a pro move. - Thank you. 00:10:13.914 --> 00:10:15.525 I like everything that you're doing. 00:10:15.549 --> 00:10:17.126 So, they're called the "Mother sauces", 00:10:17.150 --> 00:10:20.619 but today, I'm calling it the "Ooh-mommy!" sauce. 00:10:21.922 --> 00:10:24.167 And this is going t be a Veloute 00:10:24.191 --> 00:10:26.035 and a Veloute just mean 00:10:26.059 --> 00:10:28.827 a white meat or fish stock 00:10:28.895 --> 00:10:30.907 and a roux, which means, 00:10:30.931 --> 00:10:33.198 butter and flour cooked together. 00:10:33.266 --> 00:10:36.379 And it's very much like a Bechamel sauce. 00:10:36.403 --> 00:10:39.415 My sauce today is a Veloute. 00:10:39.439 --> 00:10:42.418 I'm gonna do a quick pan-roasted chicken 00:10:42.442 --> 00:10:45.355 and I'm going to, maybe take my Veloute up to 00:10:45.379 --> 00:10:46.389 an Herb Supreme. 00:10:46.413 --> 00:10:48.291 I don't know what the herbs are just yet. 00:10:48.315 --> 00:10:50.193 The challenge is, to make the sauce the star. 00:10:50.217 --> 00:10:51.227 Period. 00:10:51.251 --> 00:10:53.518 Um, I know how to do a banging sauce, 00:10:53.586 --> 00:10:55.531 especially with Veloute. 00:10:55.555 --> 00:10:58.101 So, learning about Julia being a spy, like, 00:10:58.125 --> 00:11:00.470 kind of really took me to my military days 00:11:00.494 --> 00:11:01.726 and it's kind of, 00:11:01.795 --> 00:11:02.905 you know, another connection with Julia 00:11:02.929 --> 00:11:04.462 I didn't think we had. 00:11:04.531 --> 00:11:07.265 I'm feeling so connected with Julia. 00:11:07.333 --> 00:11:09.045 You know, her time in the OS 00:11:09.069 --> 00:11:12.048 and my military experience. 00:11:12.072 --> 00:11:14.105 It's like we're one and the same really. 00:11:15.242 --> 00:11:16.708 My dad was in the air force. 00:11:16.810 --> 00:11:18.576 My biggest accomplishment was just 00:11:18.645 --> 00:11:20.412 graduating from basic training. 00:11:20.480 --> 00:11:21.524 And how do we make sure, 00:11:21.548 --> 00:11:23.025 'cause there's a lot of things at play here, 00:11:23.049 --> 00:11:24.482 how do we make sure that the sauce 00:11:24.551 --> 00:11:26.991 - is going to be the star? - Oh, there's going to be a ton of it. 00:11:28.121 --> 00:11:29.198 My chicken skins were burnt. 00:11:29.222 --> 00:11:30.533 So, I'm not gonna use this. 00:11:30.557 --> 00:11:33.358 - Are they all burnt. - Yeah, I think they taste pretty bitter. 00:11:34.094 --> 00:11:35.026 Yeah. 00:11:35.095 --> 00:11:36.305 Don't give us those. 00:11:36.329 --> 00:11:38.741 Yeah. But I will use the fat, though. 00:11:38.765 --> 00:11:40.610 Wait, where's the actual sauce? 00:11:40.634 --> 00:11:43.312 I'm gonna make it right now. 00:11:43.336 --> 00:11:44.936 You got 17 minutes. 00:11:45.572 --> 00:11:47.972 We want three egg yolks. 00:11:48.041 --> 00:11:50.286 Do beat them about a minute or so, 00:11:50.310 --> 00:11:52.711 until they begin to thicken like this. 00:11:54.214 --> 00:11:56.514 Oh, my God. This is in no way done. 00:11:57.951 --> 00:11:59.150 Bill, how's it going? 00:11:59.219 --> 00:12:00.763 My biggest concern right now 00:12:00.787 --> 00:12:02.353 is that, that pork is done. 00:12:03.156 --> 00:12:04.255 Oh, boy. 00:12:05.425 --> 00:12:06.524 Oh, boy. 00:12:08.061 --> 00:12:10.261 Oh, man. Completely raw. 00:12:12.499 --> 00:12:13.976 Pretty rare. 00:12:14.000 --> 00:12:15.300 Yup, yup, yup. 00:12:20.907 --> 00:12:23.019 I'm gonna slice off the parts that are cooked 00:12:23.043 --> 00:12:25.043 and I'm just gonna make them like, 00:12:25.645 --> 00:12:26.889 like cracklings 00:12:26.913 --> 00:12:28.491 and put 'em in the sauce. 00:12:28.515 --> 00:12:29.892 Now, I'm just like, 00:12:29.916 --> 00:12:31.115 I'm slip into Bill-mode, 00:12:31.184 --> 00:12:33.351 where I'm just trying to get something on the plate. 00:12:34.621 --> 00:12:37.300 It's kind of a theme, again. I need to work on that. 00:12:37.324 --> 00:12:38.434 I think there's a bunch of 00:12:38.458 --> 00:12:40.291 bad things that can happen today. 00:12:41.161 --> 00:12:42.961 I'm going with my gut, 00:12:43.029 --> 00:12:45.363 'cause I really don't have time to check 00:12:47.400 --> 00:12:49.901 the recipe book. Julia's book. 00:12:49.969 --> 00:12:52.181 So, we'll see. I hope it works. 00:12:52.205 --> 00:12:53.750 And all you need to do is just 00:12:53.774 --> 00:12:56.107 taste it and you know it's homemade. 00:12:56.443 --> 00:12:57.542 Mm... 00:12:58.378 --> 00:12:59.589 So beautiful. 00:12:59.613 --> 00:13:01.257 Really happy with it. And it's done. 00:13:01.281 --> 00:13:02.547 That's the best part. 00:13:02.615 --> 00:13:03.982 My last chicken attempt. 00:13:04.050 --> 00:13:06.618 Time got away from me and I just tanked it. 00:13:07.454 --> 00:13:08.898 The flavor on the chicken 00:13:08.922 --> 00:13:10.199 is delicious. 00:13:10.223 --> 00:13:12.368 But, my chicken is not cooked all the way. 00:13:12.392 --> 00:13:13.424 Sorry. 00:13:13.460 --> 00:13:15.071 This is Antonia's redemption's chicken 00:13:15.095 --> 00:13:17.162 that I've made for her. Especially for her. 00:13:17.664 --> 00:13:19.942 Britt, how's your sauce doing? 00:13:19.966 --> 00:13:20.943 It's yummy, 00:13:20.967 --> 00:13:23.446 but, it's close to Veloute as possible. 00:13:23.470 --> 00:13:24.569 Oh, yeah. I've definitely 00:13:24.637 --> 00:13:26.082 tried my bechamel. 00:13:26.106 --> 00:13:27.416 It's where it needs to be. 00:13:27.440 --> 00:13:28.584 Yeah. I'm happy. 00:13:28.608 --> 00:13:30.352 Here's my thing, I don't know how do you feel about 00:13:30.376 --> 00:13:32.221 salads on top of your flat bread. 00:13:32.245 --> 00:13:34.524 I feel like, there's gonna be a textural challenge with 00:13:34.548 --> 00:13:36.848 - what she's making. - Ah! Hot. 00:13:36.916 --> 00:13:38.349 The Bechamel's gonna be hot. 00:13:38.418 --> 00:13:40.263 That is what I'm saying. And then the bread, 00:13:40.287 --> 00:13:41.953 no matter how crispy it it, 00:13:42.455 --> 00:13:43.599 it's gonna get soggy. 00:13:43.623 --> 00:13:45.434 - I'm worried about that one for sure. - Yes. Yes. 00:13:45.458 --> 00:13:46.903 Five minutes. 00:13:46.927 --> 00:13:48.104 Oh, my God. 00:13:48.128 --> 00:13:49.906 That's not a lot of time. 00:13:49.930 --> 00:13:52.008 Oh yeah. That's the crust right there. 00:13:52.032 --> 00:13:53.431 Bad boy's gotta rest. 00:13:54.601 --> 00:13:55.867 How are we doing? 00:13:55.902 --> 00:13:58.069 No, I'm not doing well, buddy. 00:13:58.137 --> 00:14:00.550 I wish I had a little bit more sauce in here. 00:14:00.574 --> 00:14:01.817 Really happy with the sauce. 00:14:01.841 --> 00:14:03.808 It's really yummy. Maybe a little more for Antonia. 00:14:03.877 --> 00:14:05.677 - Three minutes. - -Oh, my gosh! 00:14:05.745 --> 00:14:08.524 You guys are killing me with this time. 00:14:08.548 --> 00:14:11.182 Then if you made any little dribbles on the platter, 00:14:11.985 --> 00:14:14.430 be sure to wipe them up. 00:14:14.454 --> 00:14:16.287 That's one reason, you always 00:14:17.324 --> 00:14:20.358 have a very clean towel attached to you. 00:14:21.494 --> 00:14:23.261 'Cause it's a bad thing to.. 00:14:24.297 --> 00:14:26.175 Serve anything that's messy. 00:14:26.199 --> 00:14:28.039 Dude, dude, dude, you gotta get that out there. 00:14:29.569 --> 00:14:30.980 Time's up! 00:14:31.004 --> 00:14:33.371 Time is up! 00:14:33.440 --> 00:14:35.751 Oh, my... 00:14:35.775 --> 00:14:37.942 You guys don't do this to me anymore. 00:14:38.778 --> 00:14:42.091 This is Hollandaise sauc 00:14:42.115 --> 00:14:45.194 lemony and rich and buttery. 00:14:45.218 --> 00:14:46.351 And we have 00:14:47.087 --> 00:14:48.419 its sibling, 00:14:49.089 --> 00:14:51.267 Sauce Bearnaise or bearnae 00:14:51.291 --> 00:14:52.501 as we call it here. 00:14:52.525 --> 00:14:54.604 Like, so many people in the family, 00:14:54.628 --> 00:14:57.595 brother has freckles, sister has red hair, 00:14:57.664 --> 00:14:59.041 and in this family, 00:14:59.065 --> 00:15:00.999 the difference is flavor. 00:15:02.269 --> 00:15:03.379 Hi, Bill. 00:15:03.403 --> 00:15:05.181 I made the Sauce To mate 00:15:05.205 --> 00:15:07.583 and chipotle pepper and pancetta. 00:15:07.607 --> 00:15:10.019 I didn't have enough time for the tenderloin. 00:15:10.043 --> 00:15:11.376 I started a little too late. 00:15:11.444 --> 00:15:14.178 Well, luckily it's not the pork loin competition. 00:15:14.247 --> 00:15:16.058 That isn't my favorite part, but 00:15:16.082 --> 00:15:17.715 - the chipotle is a nice touch. - -Mm. 00:15:17.817 --> 00:15:19.250 The sauce is the start of the dish. 00:15:19.319 --> 00:15:20.818 - For sure. - The heat is 00:15:20.887 --> 00:15:22.365 - phenomenal. You're getting... - -Mm. 00:15:22.389 --> 00:15:24.400 - it's perfect. You're getting it to the back. -I can smell it actually. 00:15:24.424 --> 00:15:25.924 - I love it. - I absolutely love it. 00:15:25.992 --> 00:15:27.503 Julia would be very proud of your sauce. 00:15:27.527 --> 00:15:29.127 - Thank you so much. - Thank you. 00:15:30.664 --> 00:15:32.230 Dustin, what up, man? 00:15:32.265 --> 00:15:34.043 So, we have Steak Au Poivre. 00:15:34.067 --> 00:15:35.366 Oh, wow! Okay. 00:15:35.435 --> 00:15:37.947 My sauce was Sauce Espagnol 00:15:37.971 --> 00:15:38.981 and seaweed. 00:15:39.005 --> 00:15:41.784 Espagnole's a basic brown, gravy. 00:15:41.808 --> 00:15:44.453 So, calling this Au Poivre, 00:15:44.477 --> 00:15:47.023 you're like, making me think of a creamy 00:15:47.047 --> 00:15:47.923 peppery sauce. 00:15:47.947 --> 00:15:49.447 I'll work on my French terminology. 00:15:49.482 --> 00:15:51.327 Was it the first time you ever made a Sauce Espagnole. 00:15:51.351 --> 00:15:52.528 Yeah, it was. 00:15:52.552 --> 00:15:55.364 Tested my patience. I struggle with 00:15:55.388 --> 00:15:56.721 with standing still. 00:15:56.789 --> 00:15:58.100 Looking at the sauce on the plate, 00:15:58.124 --> 00:16:00.202 you really made the sauce the star of the plate. 00:16:00.226 --> 00:16:01.826 But then, it paid off in taste. 00:16:01.894 --> 00:16:03.873 It's just a nice umami echo. 00:16:03.897 --> 00:16:05.908 And I wanna take another bite and another sip 00:16:05.932 --> 00:16:07.476 - and another bite and another sip. - For sure. 00:16:07.500 --> 00:16:10.146 I do think the sauce needs to be a smidgen thicker. 00:16:10.170 --> 00:16:11.647 But with the bonito flake in there, 00:16:11.671 --> 00:16:14.116 think the flakes are really beautiful with the glisten. 00:16:14.140 --> 00:16:16.040 So, that's something I'm gonna steal. 00:16:16.109 --> 00:16:18.154 I ate the whole thing. 00:16:18.178 --> 00:16:19.944 Oh, well done. Well done. 00:16:19.979 --> 00:16:20.990 Thank you so much. Great job. 00:16:21.014 --> 00:16:23.381 More eating to do. 00:16:23.449 --> 00:16:24.515 - Hello, hello. - Elena. 00:16:24.584 --> 00:16:25.795 Hi. 00:16:25.819 --> 00:16:27.318 Sauce Bechamel. 00:16:27.387 --> 00:16:30.321 So, it's a flat bread with a Bechamel sauce 00:16:30.390 --> 00:16:32.223 with pistachios and 00:16:32.258 --> 00:16:33.536 a little bit of honey. 00:16:33.560 --> 00:16:36.305 It's a little bit of a take a Pizza al Taglio. 00:16:36.329 --> 00:16:37.528 Which I love. 00:16:37.597 --> 00:16:40.109 Wanted to emphasize the garlic taste 00:16:40.133 --> 00:16:43.012 and then texture from the pistachio. 00:16:43.036 --> 00:16:44.914 The consistency on the Bechamel 00:16:44.938 --> 00:16:46.070 is spot on. 00:16:46.139 --> 00:16:49.240 Tasting the Bechamel with, just on its own, 00:16:49.275 --> 00:16:50.386 with the garlic 00:16:50.410 --> 00:16:52.143 was extremely jarring. 00:16:52.211 --> 00:16:54.846 I was getting huge chunks of raw garlic. 00:16:54.881 --> 00:16:56.726 - Yup. - But when you eat it all together 00:16:56.750 --> 00:16:58.260 it actually works really, really well. 00:16:58.284 --> 00:16:59.962 But it almost overpowers it to me. 00:16:59.986 --> 00:17:01.497 I didn't mind the garlic. 00:17:01.521 --> 00:17:03.466 But, I'm not sure that for me 00:17:03.490 --> 00:17:07.336 the Bechamel is showcased the best way that it could be. 00:17:07.360 --> 00:17:09.093 You are a master with your doughs 00:17:09.128 --> 00:17:10.272 - as well. - Yeah. 00:17:10.296 --> 00:17:12.397 Between the pie dough and then this is fantastic. 00:17:12.465 --> 00:17:13.342 - Thank you. - Thank you so much. 00:17:13.366 --> 00:17:14.732 Thank you, guys. Thank you. 00:17:14.768 --> 00:17:16.212 Thank you so much. 00:17:16.236 --> 00:17:18.180 - Hello, all. - Hello. 00:17:18.204 --> 00:17:19.215 Hi. 00:17:19.239 --> 00:17:20.416 - All right. - -This is classic... 00:17:20.440 --> 00:17:22.752 - I know! - I mean, she went full bistro. 00:17:22.776 --> 00:17:24.208 My sauce is Velou, 00:17:24.244 --> 00:17:25.921 - but I did a kicked-up Veloute with... - -Mm 00:17:25.945 --> 00:17:27.089 with Creme Fraiche and he 00:17:27.113 --> 00:17:28.758 - with some blanched asparagus and... - Mm-hm. 00:17:28.782 --> 00:17:30.826 a chicken, just so you can get the sauce. 00:17:30.850 --> 00:17:34.530 I do feel like both with the sauce and with the chicken, 00:17:34.554 --> 00:17:37.188 there's a little bit of seasoning that's missing. 00:17:37.590 --> 00:17:38.723 I must say, 00:17:38.791 --> 00:17:40.102 I am craving a little bit more salt. 00:17:40.126 --> 00:17:41.292 I'm craving more sauce. 00:17:41.661 --> 00:17:42.704 And sauce. 00:17:42.728 --> 00:17:44.907 I need that pot of sauce over here, right now. 00:17:44.931 --> 00:17:46.475 Specially, 'cause you're giving me white meat chicken. 00:17:46.499 --> 00:17:47.910 - Right. - So, it's like a sponge 00:17:47.934 --> 00:17:50.112 - and it's gonna soak up everything. - That's what happened, yeah. 00:17:50.136 --> 00:17:51.213 Cause I sauced it twice. 00:17:51.237 --> 00:17:54.105 Why are you not using the giant ladle? 00:17:54.174 --> 00:17:56.074 And when you make really good sauce, 00:17:56.142 --> 00:17:57.775 you ladle it on to the plates. 00:17:58.678 --> 00:18:00.445 There you go... 00:18:01.047 --> 00:18:02.180 Thank you. 00:18:03.149 --> 00:18:05.895 - Hi, Jaine. - Hello, judges. 00:18:05.919 --> 00:18:08.230 So, I made a Hollandaise sauce. 00:18:08.254 --> 00:18:10.555 And my secret ingredient was 00:18:10.590 --> 00:18:12.435 chicken fat or schmaltz. 00:18:12.459 --> 00:18:15.460 And the vegetables are roasted cauliflower 00:18:15.495 --> 00:18:16.939 and radishes. 00:18:16.963 --> 00:18:18.541 And what happened to your chicken skin? 00:18:18.565 --> 00:18:20.543 So, my chicken skin actually burnt 00:18:20.567 --> 00:18:23.079 - and I knew, it would compromise the dish. - Good. 00:18:23.103 --> 00:18:24.914 It's actually really well balanced. 00:18:24.938 --> 00:18:27.116 - But also, the roasted radish... - -Mm-hm. 00:18:27.140 --> 00:18:28.451 I think they're delicious. 00:18:28.475 --> 00:18:30.942 And I love that you left the little bit of 00:18:31.010 --> 00:18:32.154 the stem on. 00:18:32.178 --> 00:18:34.579 It looks very Provencale somehow. 00:18:34.647 --> 00:18:35.913 Were you a little nervous 00:18:35.982 --> 00:18:37.493 - making the poached egg for Alvin? - I was... 00:18:37.517 --> 00:18:39.829 I was freaking out about the egg. 00:18:39.853 --> 00:18:40.930 - Yeah, it's great. - And I was, 00:18:40.954 --> 00:18:42.920 you know, time was running and I was 00:18:42.989 --> 00:18:45.201 - really concerned. - The yolk is super-velvety. 00:18:45.225 --> 00:18:47.503 The whole challenge was about the mother sauce. 00:18:47.527 --> 00:18:49.939 I tasted the Hollandaise as soon as I 00:18:49.963 --> 00:18:51.429 walked up to the plate. 00:18:51.531 --> 00:18:53.375 The color on it is exceptional. 00:18:53.399 --> 00:18:55.077 I will have a gravy-boat of it. 00:18:55.101 --> 00:18:57.335 Thank you so much. 00:18:57.403 --> 00:18:58.313 Thank you so much. Great job. 00:18:58.337 --> 00:19:00.316 - Thank you. - Awesome. 00:19:00.340 --> 00:19:03.919 Friendly relations with thi family merely involves 00:19:03.943 --> 00:19:05.543 understanding egg yolks. 00:19:06.112 --> 00:19:07.256 And from now on, 00:19:07.280 --> 00:19:08.946 you never ever will panic. 00:19:09.549 --> 00:19:10.715 I'm putting. 00:19:10.783 --> 00:19:12.261 Hollandaise on the Benedict 00:19:12.285 --> 00:19:15.086 or Bearnaise on the mignon. 00:19:17.390 --> 00:19:20.124 Well, that was the mother of all challenges today. 00:19:21.161 --> 00:19:23.072 - Come on! - It's so good. 00:19:23.096 --> 00:19:25.363 Come on. That was good, guys. 00:19:25.398 --> 00:19:26.697 Very nice. 00:19:27.500 --> 00:19:29.378 Nilou, who was your favorite today? 00:19:29.402 --> 00:19:30.434 Jaine. 00:19:30.470 --> 00:19:31.447 Thank you. 00:19:31.471 --> 00:19:33.182 You did such a beautiful job 00:19:33.206 --> 00:19:34.450 with your Hollandaise, 00:19:34.474 --> 00:19:36.752 it really was the star of your plate 00:19:36.776 --> 00:19:38.543 and your egg. 00:19:38.611 --> 00:19:41.323 Your egg was really perfectly done. 00:19:41.347 --> 00:19:42.347 Nailed it. 00:19:42.415 --> 00:19:44.093 Thank you. 00:19:44.117 --> 00:19:45.416 My favorite was... 00:19:45.985 --> 00:19:47.229 Dustin. 00:19:47.253 --> 00:19:50.499 Super-good, umami is my favorite flavor 00:19:50.523 --> 00:19:53.536 and it was a Sauce Espagnole. 00:19:53.560 --> 00:19:55.960 My favorite today was... 00:19:57.263 --> 00:19:58.429 Dustin as well. 00:19:58.497 --> 00:20:00.643 It was a brave and bold dish 00:20:00.667 --> 00:20:03.601 to just do sauce and steak and it worked out really well for you. 00:20:04.037 --> 00:20:04.914 Thank you. 00:20:04.938 --> 00:20:06.215 So, Jaine and Dustin, 00:20:06.239 --> 00:20:08.651 that makes you two the frontrunners for today. 00:20:08.675 --> 00:20:10.219 - Excellent job. - -Great job. 00:20:10.243 --> 00:20:12.510 Okay, so now that we've learnt a little bit 00:20:12.578 --> 00:20:15.758 about Julia's top secret past, 00:20:15.782 --> 00:20:17.348 it's time for your next mission. 00:20:17.416 --> 00:20:19.495 During Julia's time in the OSS, 00:20:19.519 --> 00:20:21.485 she was stationed all over the world 00:20:21.554 --> 00:20:23.299 and traveled to places like. 00:20:23.323 --> 00:20:26.335 Germany, China, Sri Lanka. 00:20:26.359 --> 00:20:29.505 On her world travel, her eye were open to new cultures 00:20:29.529 --> 00:20:30.873 and cuisines. 00:20:30.897 --> 00:20:33.375 And she even met the love of her life, 00:20:33.399 --> 00:20:36.167 her husband, Paul while she was stationed overseas. 00:20:36.235 --> 00:20:38.436 Julia said, "The more you know", 00:20:38.504 --> 00:20:39.982 "the more you can create." 00:20:40.006 --> 00:20:42.306 There is no end to imagination in the kitchen. 00:20:42.375 --> 00:20:43.586 For this second round, 00:20:43.610 --> 00:20:45.476 we want you to create a dish 00:20:45.578 --> 00:20:46.521 inspired by a place 00:20:46.545 --> 00:20:49.180 Julia visited during her time in the OSS. 00:20:54.387 --> 00:20:55.731 In this briefcase, 00:20:55.755 --> 00:20:58.322 are five classified files. 00:20:59.259 --> 00:21:01.904 One for each and every one of you. 00:21:01.928 --> 00:21:03.405 Hey... 00:21:03.429 --> 00:21:06.875 Each folder contains all of the information you need 00:21:06.899 --> 00:21:08.344 to learn about the cuisines 00:21:08.368 --> 00:21:10.034 from these parts of the world. 00:21:11.871 --> 00:21:14.149 Come up here, all of you. 00:21:14.173 --> 00:21:16.307 Just pick one. Do not look in your folders 00:21:16.375 --> 00:21:18.476 until you get back to your station. 00:21:18.544 --> 00:21:20.411 - All right. - -Yikes. 00:21:20.446 --> 00:21:22.647 - Okay, Jaine. - Oh, my gosh. 00:21:23.983 --> 00:21:25.527 So, I got China. 00:21:25.551 --> 00:21:27.518 - Okay. - Nice. 00:21:27.586 --> 00:21:29.220 - Bill? - Germany. 00:21:31.224 --> 00:21:33.024 - Please, no. - -Britt? 00:21:33.393 --> 00:21:34.525 China also. 00:21:35.028 --> 00:21:36.260 The plot thickens. 00:21:36.996 --> 00:21:39.163 Dustin. 00:21:39.832 --> 00:21:41.277 Sir Lanka. 00:21:41.301 --> 00:21:42.878 - Oh... - -Okay. 00:21:42.902 --> 00:21:44.468 I have never been to Sri Lanka, 00:21:44.537 --> 00:21:46.548 I don't think I've ever had Sri Lankan food. 00:21:46.572 --> 00:21:48.239 Not super-familiar with Sri Lanka. 00:21:48.307 --> 00:21:49.585 Okay, Elena. 00:21:49.609 --> 00:21:51.976 All right. Germany. 00:21:54.213 --> 00:21:55.791 - Wow. - Well, this very exciting. 00:21:55.815 --> 00:21:57.059 Very exciting. 00:21:57.083 --> 00:21:59.428 Your mission is to use this information 00:21:59.452 --> 00:22:01.719 to make one family-style dish 00:22:01.821 --> 00:22:03.387 inspired by your location. 00:22:03.422 --> 00:22:06.135 And feel free to get as creative 00:22:06.159 --> 00:22:07.503 as you want. 00:22:07.527 --> 00:22:09.727 You'll have one hour and 30 minutes 00:22:09.795 --> 00:22:10.973 to make your dishes. 00:22:10.997 --> 00:22:14.009 By the way, those dossiers are going to self-destruct 00:22:14.033 --> 00:22:15.366 in five minutes. 00:22:15.434 --> 00:22:17.535 So, you should get going and good luck. 00:22:23.643 --> 00:22:25.710 This is such a cool challenge. 00:22:25.811 --> 00:22:29.246 The cooks are making dishes inspired by Julia's travels. 00:22:29.315 --> 00:22:30.848 I mean, I know for me, 00:22:30.916 --> 00:22:32.795 travelling has been 00:22:32.819 --> 00:22:36.131 huge part of my exploration of food. 00:22:36.155 --> 00:22:38.967 Explains a lot why Julia cooked so well. 00:22:38.991 --> 00:22:40.769 I got China. 00:22:40.793 --> 00:22:43.405 And I'm gonna do Kung Pao Shrimp. 00:22:43.429 --> 00:22:45.174 That would be a nice change to do a little shrimp. 00:22:45.198 --> 00:22:46.809 I've done chicken a lot lately. 00:22:46.833 --> 00:22:48.432 Whenever you're gonna cook shrimp, 00:22:48.467 --> 00:22:51.080 the way we're going to do today, 00:22:51.104 --> 00:22:52.536 you wanna be sure that they are 00:22:52.571 --> 00:22:54.450 extremely fresh. 00:22:54.474 --> 00:22:57.319 'Cause, shrimp are very perishable indeed. 00:22:57.343 --> 00:22:59.588 I have never been to China. 00:22:59.612 --> 00:23:01.445 Always wanted to go, um... 00:23:02.181 --> 00:23:03.892 Never made this before either. 00:23:03.916 --> 00:23:05.794 So, it'll just be very like, 00:23:05.818 --> 00:23:08.252 fun, loose interpretation of it. 00:23:08.287 --> 00:23:10.165 When I think of Chinese food, I think of 00:23:10.189 --> 00:23:12.189 sweet, sour, spicy. 00:23:12.258 --> 00:23:13.324 On a mission for flavor. 00:23:14.927 --> 00:23:16.372 Please edit that out. 00:23:16.396 --> 00:23:18.062 It really is true, the more you 00:23:18.130 --> 00:23:19.908 know and taste and see the world, 00:23:19.932 --> 00:23:21.576 the more you're gonna know, the more you're gonna 00:23:21.600 --> 00:23:23.934 pick up techniques and know how things taste like. 00:23:24.003 --> 00:23:26.815 Just reminds me I need to travel more. 00:23:26.839 --> 00:23:30.052 Look at the mise en place. We're frying shrimp already? 00:23:30.076 --> 00:23:32.254 So, it can sit, cause it's gonna go into the sauce after. 00:23:32.278 --> 00:23:34.523 -Like at the end, yeah. It'd be like... -Oh, okay. Amazing, 00:23:34.547 --> 00:23:35.758 crisp and ready to go. 00:23:35.782 --> 00:23:37.515 Uh and then peanuts 00:23:37.616 --> 00:23:39.128 - will go with their... Mmm-hmm. - You're gonna take them. 00:23:39.152 --> 00:23:40.329 - One second. - Yes. 00:23:40.353 --> 00:23:42.097 I was like, "Everyone, toast your nuts." 00:23:42.121 --> 00:23:43.387 "Always." 00:23:44.190 --> 00:23:45.389 Germany. 00:23:46.025 --> 00:23:47.569 I picked Germany. 00:23:47.593 --> 00:23:50.205 I do not eat a lot of German food at home. 00:23:50.229 --> 00:23:51.473 But, I feel like I know the 00:23:51.497 --> 00:23:53.509 flavor profiles that we're going for. 00:23:53.533 --> 00:23:55.310 I was born in the Philippines. 00:23:55.334 --> 00:23:58.080 We immigrated to this countr when I was 11. 00:23:58.104 --> 00:23:59.882 And then, we kept moving fro 00:23:59.906 --> 00:24:01.572 one city to another city 00:24:01.640 --> 00:24:03.519 just as I was getting comfortable. 00:24:03.543 --> 00:24:06.377 So, displacement played a big role in my life. 00:24:06.445 --> 00:24:08.357 I've always felt the Philippines was my home 00:24:08.381 --> 00:24:11.048 and then that wasn't the case anymore. 00:24:11.116 --> 00:24:13.517 I think, all my life, I've been searching for another home. 00:24:14.654 --> 00:24:17.065 What I love about Julia Child 00:24:17.089 --> 00:24:18.901 is the wonderment 00:24:18.925 --> 00:24:21.003 of being in a new country 00:24:21.027 --> 00:24:25.007 and connecting with other people through food. 00:24:25.031 --> 00:24:27.498 I love the flavor of profiles of a German food. 00:24:27.566 --> 00:24:32.236 I'm making a sweet potato pancake with a red cabbage. 00:24:32.304 --> 00:24:34.972 Potatoes, as some of you might not know, 00:24:35.040 --> 00:24:36.485 were considered poison 00:24:36.509 --> 00:24:39.043 up until about 1771. 00:24:39.445 --> 00:24:41.123 And every once in a while, 00:24:41.147 --> 00:24:43.859 when I was trying to be fas and haven't looked, 00:24:43.883 --> 00:24:45.861 it really grated my knuckles. 00:24:45.885 --> 00:24:48.519 So, I'm just gonna end it about there. 00:24:48.587 --> 00:24:49.920 Hey, Antonia. 00:24:49.989 --> 00:24:51.333 You got Germany. 00:24:51.357 --> 00:24:53.101 Um, well it smells like there is some 00:24:53.125 --> 00:24:54.391 purple cabbage in here 00:24:54.460 --> 00:24:55.838 - brazing with a good amount of... - Yeah. 00:24:55.862 --> 00:24:56.972 is it apple cider vinegar? 00:24:56.996 --> 00:24:59.374 Apple cider vinegar in sugar. Yeah. And then 00:24:59.398 --> 00:25:01.265 I'm gonna make potato pancakes. 00:25:01.333 --> 00:25:02.911 So, is it just gonna be the potato pancake? 00:25:02.935 --> 00:25:04.935 Are we getting anything on top of it? 00:25:05.004 --> 00:25:07.071 I am debating right now. 00:25:07.139 --> 00:25:08.817 But, I am more than likely gonna do it and 00:25:08.841 --> 00:25:11.008 so it's gonna be potato pancake and then 00:25:11.076 --> 00:25:13.355 hopefully like, either it's gonna be something else 00:25:13.379 --> 00:25:15.123 - or schnitzel. - I'm just worried 00:25:15.147 --> 00:25:17.214 because, the pancake probably isn't enough. 00:25:17.283 --> 00:25:19.116 - Yeah. Okay. All right. - Oh, yeah. Okay? 00:25:19.184 --> 00:25:24.455 My whole dish is going to be a shrimp and lobster curry. 00:25:24.523 --> 00:25:26.101 Not super-familiar with Sri Lanka. 00:25:26.125 --> 00:25:28.537 But, as I look at the dossie 00:25:28.561 --> 00:25:32.541 I realize that it's very close to flavors I'm familiar with. 00:25:32.565 --> 00:25:36.345 Curry and cardamom and star anise and coriander 00:25:36.369 --> 00:25:38.269 are all flavors that are really showing up 00:25:38.304 --> 00:25:41.138 and that's very similar to Indian food. 00:25:41.206 --> 00:25:43.285 Growing up in... most of our 00:25:43.309 --> 00:25:45.142 family meals were rushed. 00:25:45.210 --> 00:25:48.112 After my mom got home from two jobs 00:25:48.648 --> 00:25:50.359 and there was love there 00:25:50.383 --> 00:25:53.128 but, it was more... it was sustenance. 00:25:53.152 --> 00:25:57.266 But some of my fondest memories of eating with my mom and my family 00:25:57.290 --> 00:25:59.334 were over like, Indian food. 00:25:59.358 --> 00:26:01.336 The whole goal is to get a lot of flavor 00:26:01.360 --> 00:26:03.205 in a little amount of time 00:26:03.229 --> 00:26:05.941 and to be able to come into a challenge where 00:26:05.965 --> 00:26:08.465 I'm using similar flavors and similar spices 00:26:08.534 --> 00:26:09.978 and techniques that, 00:26:10.002 --> 00:26:13.215 that really, kind of resonat with like, growing up. 00:26:13.239 --> 00:26:14.283 It just meant a lot. 00:26:14.307 --> 00:26:15.817 These were like flavors 00:26:15.841 --> 00:26:17.274 that were near and dear to my heart. 00:26:18.945 --> 00:26:21.523 I've got a lot of ideas swirling around. 00:26:21.547 --> 00:26:23.425 So many good flavors to work with. 00:26:23.449 --> 00:26:26.461 But I keep coming back to this seafood curry. 00:26:26.485 --> 00:26:28.430 I'm gonna use some ginger, 00:26:28.454 --> 00:26:32.267 some coriander, some curry leaf, 00:26:32.291 --> 00:26:34.491 and just really try to build some of those 00:26:34.560 --> 00:26:36.538 like, really aromatic flavors into this curry. 00:26:36.562 --> 00:26:38.173 I think, the competition 00:26:38.197 --> 00:26:40.230 has forced me to dig a little bit deeper. 00:26:40.299 --> 00:26:42.844 I'm a very technical cook. 00:26:42.868 --> 00:26:43.968 These other competitors, 00:26:44.036 --> 00:26:45.936 they have skill, but they also like, 00:26:46.005 --> 00:26:48.116 really cook with their emotion and with their heart. 00:26:48.140 --> 00:26:51.286 And I feel like, maybe, in the past couple of challenges 00:26:51.310 --> 00:26:53.043 that's what my food has been missing. 00:26:53.112 --> 00:26:54.311 Aw! 00:26:57.149 --> 00:27:00.951 Coconut! These are just some of the condiments 00:27:01.020 --> 00:27:02.119 for curry dinner. 00:27:03.990 --> 00:27:05.189 Hey! 00:27:11.263 --> 00:27:13.008 This is gonna be a schnitzel which 00:27:13.032 --> 00:27:14.398 I've never really done, 00:27:14.466 --> 00:27:16.111 but, I mean, I've breaded chicken before. 00:27:16.135 --> 00:27:17.879 So, we'll give that a go. 00:27:17.903 --> 00:27:18.981 Okay. 00:27:19.005 --> 00:27:20.916 I've been to Germany a few times and 00:27:20.940 --> 00:27:23.018 man, I love schnitzel. 00:27:23.042 --> 00:27:25.020 Oh, my God. I could eat those all day. 00:27:25.044 --> 00:27:26.120 They're amazing. 00:27:26.144 --> 00:27:28.712 But, you know, there're some dishes there 00:27:28.814 --> 00:27:30.459 that are a little heavy 00:27:30.483 --> 00:27:32.461 and the German dishes, in particular, 00:27:32.485 --> 00:27:35.285 I think, lend themselves to interpretation, 00:27:35.354 --> 00:27:39.368 because, they're variations on a theme of meat and potatoes and cabbage, 00:27:39.392 --> 00:27:41.425 so, you can substitute out a 00:27:41.460 --> 00:27:43.538 I'm tired of meat. 00:27:43.562 --> 00:27:46.964 I'm going to make a Trout Roulade. 00:27:47.133 --> 00:27:48.577 A roulade 00:27:48.601 --> 00:27:51.947 is a piece of skirt steak that is filled with 00:27:51.971 --> 00:27:54.138 potatoes and onions and the 00:27:54.173 --> 00:27:56.051 as the name implies, it's rolled 00:27:56.075 --> 00:27:58.153 and then that's roasted. 00:27:58.177 --> 00:28:00.711 Total amateur hour here right now. 00:28:00.813 --> 00:28:02.791 The bones are really fine. 00:28:02.815 --> 00:28:06.183 I'm just trying to get a decent fillet here. 00:28:06.251 --> 00:28:08.063 I'm gonna fillet the whole trout. 00:28:08.087 --> 00:28:09.720 And it's a little bit different 00:28:09.788 --> 00:28:11.833 and so the bones are really, 00:28:11.857 --> 00:28:14.692 really fine and they break off really easily. 00:28:14.727 --> 00:28:18.407 So, I'm trying to stay away from the bones as much as possible. 00:28:18.431 --> 00:28:21.910 Gonna get in the weeds with this, I can tell, pretty quickly. 00:28:21.934 --> 00:28:23.734 I don't wanna have 00:28:23.802 --> 00:28:25.914 - bones in here. - -Bill. 00:28:25.938 --> 00:28:27.471 - Hello, Hello, sir. - What's going on? 00:28:27.539 --> 00:28:30.185 I'm trying out my roulade, my Trout Roulades. 00:28:30.209 --> 00:28:31.753 I'm doing pancetta in onions 00:28:31.777 --> 00:28:33.288 to get those, kind of, German flavors... 00:28:33.312 --> 00:28:35.524 - Love that. - with lots of caraway and fennel, 00:28:35.548 --> 00:28:38.360 for bite, a little bit of lemon zest to lift 00:28:38.384 --> 00:28:41.029 - and I'm tying them... - You're rolling it. 00:28:41.053 --> 00:28:44.566 I mean, I admire, that's very Julia Child-like. 00:28:44.590 --> 00:28:47.436 Probably, it would be a goo idea to have a piece of stri 00:28:47.460 --> 00:28:49.504 around the other side of it. 00:28:49.528 --> 00:28:51.729 Be sure that you use white string. 00:28:51.797 --> 00:28:53.430 If you use a dark string, 00:28:53.499 --> 00:28:56.033 you might color it, which would be terrible. 00:28:56.101 --> 00:28:57.941 Looks like, you got it going on over here, bro. 00:28:58.037 --> 00:28:59.102 I hope so. 00:28:59.238 --> 00:29:02.084 - Good luck now. Enjoy, enjoy. - Thank you, Chef. 00:29:02.108 --> 00:29:05.175 I'm making a short rib broth 00:29:05.511 --> 00:29:08.112 with Chinese spices, 00:29:08.180 --> 00:29:11.081 star anise, cinnamon, garli 00:29:11.150 --> 00:29:13.183 that I'll serve over egg noodles 00:29:13.252 --> 00:29:14.485 with scallions. 00:29:14.520 --> 00:29:17.365 I learnt this from a Chinese friend actually 00:29:17.389 --> 00:29:19.735 that I met in English school 00:29:19.759 --> 00:29:21.470 and she would always cook this for me. 00:29:21.494 --> 00:29:24.239 That was really delicious, eating her food. 00:29:24.263 --> 00:29:26.508 I love cooking Chinese food every year 00:29:26.532 --> 00:29:28.310 for their Lunar New Year. 00:29:28.334 --> 00:29:31.068 I cook a Chinese feast. 00:29:31.136 --> 00:29:33.281 But, like, Chinese my way. 00:29:33.305 --> 00:29:35.984 It's not like I know the recipes, you know. 00:29:36.008 --> 00:29:38.509 I just try to be creative with this. 00:29:39.011 --> 00:29:41.011 Short ribs are tough. 00:29:41.079 --> 00:29:44.292 And I'm not really sure if I would use the meat or not yet. 00:29:44.316 --> 00:29:47.017 What I really want is the flavor of the broth. 00:29:47.085 --> 00:29:51.533 And the most expensive almos the well-known steaks 00:29:51.557 --> 00:29:54.091 come from these two parts: The sirloin 00:29:54.527 --> 00:29:55.470 and the loin. 00:29:55.494 --> 00:29:56.571 And they're very expensive 00:29:56.595 --> 00:29:58.507 because they're the most tender. 00:29:58.531 --> 00:30:02.377 Because, the beef gets less exercise in that part. 00:30:02.401 --> 00:30:05.080 Okay, so you have China. 00:30:05.104 --> 00:30:06.436 - A China! - Oh, I see your shrimp. 00:30:06.505 --> 00:30:07.916 - You see my shrimp. - Ready for their bath? 00:30:07.940 --> 00:30:09.885 Ready for their sauce bath that I'm gonna build. 00:30:09.909 --> 00:30:12.242 And so, we have a lot of ginger here. 00:30:12.311 --> 00:30:13.255 - And garlic. - -Yeah and garlic. 00:30:13.279 --> 00:30:14.356 And you got your chilies. 00:30:14.380 --> 00:30:15.791 - And my green onions. - Green onions. 00:30:15.815 --> 00:30:17.259 - Yeah. - What's the orange doing? 00:30:17.283 --> 00:30:18.715 So, that's just gonna be for fun, 00:30:18.817 --> 00:30:20.462 to experiment later. To pull some more like, 00:30:20.486 --> 00:30:22.096 - some sweetness, some sour. - Some sweetness. 00:30:22.120 --> 00:30:23.998 - Yeah, because I kinda like that. - So, does that mean sweet... 00:30:24.022 --> 00:30:25.233 So, it's gonna be like, 00:30:25.257 --> 00:30:26.590 room for experimentation later. 00:30:26.658 --> 00:30:29.359 I can't wait to eat your Kung Pao Shrimp. 00:30:31.831 --> 00:30:33.597 Oh... Lovely. 00:30:34.900 --> 00:30:36.166 When you flip anything, 00:30:36.202 --> 00:30:37.813 you really just have to have the courage 00:30:37.837 --> 00:30:39.114 of your conviction, 00:30:39.138 --> 00:30:41.905 particularly if it's sort of a loose mass like this. 00:30:41.941 --> 00:30:43.852 Well, that didn't go very well. 00:30:43.876 --> 00:30:46.076 See, when I flipped it, I didn't... 00:30:46.144 --> 00:30:48.557 I just didn't have the courage to do it 00:30:48.581 --> 00:30:50.347 the way I should've. 00:30:50.415 --> 00:30:51.593 But, you can always pick it 00:30:51.617 --> 00:30:53.317 if you're alone in the kitchen. 00:30:53.385 --> 00:30:55.052 Who is going to see? 00:30:55.120 --> 00:30:56.865 I'm making my chicken now. 00:30:56.889 --> 00:30:58.500 It's a coming, but it's slo 00:30:58.524 --> 00:31:00.557 and I don't know how it's all gonna 00:31:00.626 --> 00:31:02.259 play itself out with time. 00:31:02.327 --> 00:31:04.272 I gotta just get this done. 00:31:04.296 --> 00:31:06.730 - How you doing, Bill? - Yup, yup, fine here. 00:31:07.266 --> 00:31:08.966 Oh, my bud, Bill. 00:31:09.034 --> 00:31:12.135 Drew Germany too. 00:31:12.204 --> 00:31:13.114 Bill, I'm gonna borrow your... 00:31:13.138 --> 00:31:14.416 - Go, go, go. - Thanks. 00:31:14.440 --> 00:31:16.974 I'm really, kind of, in love with Elena. 00:31:17.042 --> 00:31:19.988 We're both *. So, we both shared stories 00:31:20.012 --> 00:31:21.156 about our partners. 00:31:21.180 --> 00:31:22.290 We just really bonded. 00:31:22.314 --> 00:31:23.981 The roulade looks great. 00:31:24.049 --> 00:31:25.249 Bill's the best. 00:31:26.018 --> 00:31:27.996 He is going to be, I know, 00:31:28.020 --> 00:31:29.564 a lifelong friend, because, 00:31:29.588 --> 00:31:31.021 we both love to cook. 00:31:31.056 --> 00:31:32.322 He's a fantastic artist. 00:31:32.391 --> 00:31:35.003 He has a wonderful eye for beauty. 00:31:35.027 --> 00:31:36.538 That man is fabulous. 00:31:36.562 --> 00:31:38.095 I am not artistic. 00:31:38.130 --> 00:31:40.308 I don't have an eye for beauty. 00:31:40.332 --> 00:31:42.599 And that does not look like a schnitzel. 00:31:42.668 --> 00:31:45.702 Just have these great French meals 00:31:45.771 --> 00:31:49.117 in like, a copper pot that he's made. 00:31:49.141 --> 00:31:51.920 Okay, well, that was a bit of overkill now, wasn't it? 00:31:51.944 --> 00:31:53.455 If I had free time, I'd help you. 00:31:53.479 --> 00:31:55.557 Need my blood, Billy You got it. 00:31:55.581 --> 00:32:00.028 You need a liver, let's do this. 00:32:00.052 --> 00:32:01.718 One and a half minutes. 00:32:01.787 --> 00:32:03.027 You have one and a half minutes. 00:32:03.088 --> 00:32:04.021 Let's get plated. 00:32:04.089 --> 00:32:05.589 Oh, my gosh! 00:32:08.560 --> 00:32:11.261 All right, where're my tongs? 00:32:11.330 --> 00:32:14.097 I think, I used all the cilantro like and idiot. 00:32:14.433 --> 00:32:16.077 Oh, my gosh. 00:32:16.101 --> 00:32:17.601 Oh, I forgot the apple. 00:32:18.570 --> 00:32:20.270 Wowza! 00:32:20.306 --> 00:32:22.105 Well, let's get in there. 00:32:24.143 --> 00:32:26.710 All right. That's time. That's time. 00:32:29.181 --> 00:32:31.715 That really is very good. 00:32:31.784 --> 00:32:33.417 So, we're now ready to serve. 00:32:36.322 --> 00:32:38.533 This cook was all about Julia's travels. 00:32:38.557 --> 00:32:41.503 We are all so excited to try everything. 00:32:41.527 --> 00:32:45.173 This feels like the best family thanksgiving 00:32:45.197 --> 00:32:46.908 I could ever imagine. 00:32:46.932 --> 00:32:49.077 So, I took a little trip to Sri Lanka 00:32:49.101 --> 00:32:52.703 and I made a shrimp and lobster 00:32:52.738 --> 00:32:54.215 and butternut squash curry. 00:32:54.239 --> 00:32:55.850 I loved every aspect of this dish. 00:32:55.874 --> 00:32:57.819 Like, really, really, every aspect. 00:32:57.843 --> 00:33:00.155 The little fact that you left the shrimp on whole. 00:33:00.179 --> 00:33:03.180 The lobster was perfect. It's sweet. 00:33:03.248 --> 00:33:04.726 It had a nice chew to it. 00:33:04.750 --> 00:33:08.129 So, in the Philippines, they actually have a dish that's similar to this 00:33:08.153 --> 00:33:10.887 with butternut squash, but without the spices. 00:33:10.956 --> 00:33:12.367 And that's what this reminded me of. 00:33:12.391 --> 00:33:14.391 And presentation-wise, I mean, 00:33:14.459 --> 00:33:16.004 t was jaw-droppingly beautiful. 00:33:16.028 --> 00:33:17.005 Thank you. 00:33:17.029 --> 00:33:19.074 So, I picked Germany 00:33:19.098 --> 00:33:22.232 and what I've made is Trout Roulade 00:33:22.300 --> 00:33:24.746 on brazed purple cabbage. 00:33:24.770 --> 00:33:26.514 And there is white asparagus. 00:33:26.538 --> 00:33:28.016 White asparagus, very German. 00:33:28.040 --> 00:33:29.040 And the caraway. 00:33:29.141 --> 00:33:31.441 Oh, yes. Lots and lots of caraway and fennel. 00:33:31.510 --> 00:33:34.489 The fact that you deboned 00:33:34.513 --> 00:33:37.926 trout, is... I'm surprised you could do that in 90 minutes to make 00:33:37.950 --> 00:33:39.027 what it is that you just said. 00:33:39.051 --> 00:33:40.795 Very difficult. I haven't gotten any bones 00:33:40.819 --> 00:33:43.531 - and I've been really thorough to kind of mix through it. - -It's true. 00:33:43.555 --> 00:33:46.935 - What's really hurting my soul right now... - Okay. 00:33:46.959 --> 00:33:50.038 is it is super-aggressive to be kept... 00:33:50.062 --> 00:33:52.140 to keep getting sort of, bites of... 00:33:52.164 --> 00:33:54.531 -Okay. - caraway. Caraway is like 00:33:54.599 --> 00:33:55.877 - you know. - Full on. 00:33:55.901 --> 00:33:57.901 Envision like, little armored caraways 00:33:57.969 --> 00:33:58.969 just like, "We're here." 00:33:59.037 --> 00:34:00.315 "No one else." 00:34:00.339 --> 00:34:02.116 You know, "You're not gonna be able to taste anything else. 00:34:02.140 --> 00:34:03.451 - "Because caraway is here." - "I'm here." 00:34:03.475 --> 00:34:05.153 - Yeah, the pops are like... - Yeah. 00:34:05.177 --> 00:34:07.922 pretty intense. But, I do feel like I went, 00:34:07.946 --> 00:34:09.858 like, fishing in Germany. 00:34:09.882 --> 00:34:13.283 And like, this is a dish that my family came up with. 00:34:13.351 --> 00:34:16.420 Like, after fishing on a great Airbnb. 00:34:16.488 --> 00:34:18.033 I like the visual. 00:34:18.057 --> 00:34:20.590 - Giant beer. - Yeah, with a giant pint of beer... 00:34:20.659 --> 00:34:22.959 Well, the plating to is just like, wow. 00:34:22.994 --> 00:34:24.572 But, I do have bad news. 00:34:24.596 --> 00:34:26.196 I think, you missed the spot. 00:34:26.264 --> 00:34:27.942 There's definitely a patch of... 00:34:27.966 --> 00:34:31.046 - Of bone. - Of... yeah, that I got. 00:34:31.070 --> 00:34:32.169 Thank you, chef. 00:34:32.237 --> 00:34:35.238 So, I made a sweet potato pancake 00:34:35.273 --> 00:34:39.220 with red cabbage and also a chicken schnitzel on top. 00:34:39.244 --> 00:34:42.245 The texture on your potato pancake 00:34:42.314 --> 00:34:44.081 is so beautiful. 00:34:44.149 --> 00:34:46.494 And then, the chicken... 00:34:46.518 --> 00:34:48.718 I think what you ended up making is a Paillard, 00:34:48.820 --> 00:34:49.897 - which is French. - Mm-hm. 00:34:49.921 --> 00:34:52.067 - And we need you to be in Germany. - Mm-hm. 00:34:52.091 --> 00:34:54.936 And so, I think the Paillard is super-tasty. 00:34:54.960 --> 00:34:57.972 Well, I hope you know that I will be rewinding that part 00:34:57.996 --> 00:34:59.808 - of what you just said about the chicken. - -Welcome. 00:34:59.832 --> 00:35:01.242 You know, 00:35:01.266 --> 00:35:03.912 just say it again, I think your Paillard is really, really tasty. 00:35:03.936 --> 00:35:05.547 All right. Now, it's gonna be a ringtone. 00:35:05.571 --> 00:35:06.937 - Yeah, there you go. - Thank you. 00:35:07.005 --> 00:35:08.083 Okay. 00:35:08.107 --> 00:35:09.851 While it is a beautiful piece of chicken, 00:35:09.875 --> 00:35:11.241 mine is a little 00:35:11.276 --> 00:35:12.209 - over... - -Okay. 00:35:12.277 --> 00:35:13.221 Thank you. 00:35:13.245 --> 00:35:15.479 - Thank you. - So, I got China. 00:35:15.547 --> 00:35:17.347 And I made a Kung Pao Shrimp. 00:35:17.415 --> 00:35:19.094 - So pretty. - -So, never made it before. 00:35:19.118 --> 00:35:22.085 I love the shrimp. They tasted so fresh. 00:35:22.154 --> 00:35:24.199 Like, you literally pulled them out of the ocean. 00:35:24.223 --> 00:35:26.123 The heat, I think, is deliciously brilliant. 00:35:26.191 --> 00:35:28.837 I love heat and so I was getting those large pieces of chilly. 00:35:28.861 --> 00:35:30.972 - Mm-hm. - -It's giving beautiful flavor to it. 00:35:30.996 --> 00:35:33.741 The orange is, I mean, that's actually a good touch. 00:35:33.765 --> 00:35:35.142 That was a really good touch. 00:35:35.166 --> 00:35:37.011 So you got the sweetness and the fragrance, both. 00:35:37.035 --> 00:35:38.813 Thank you. 00:35:38.837 --> 00:35:42.083 So, I've never reall had a lot of Chinese food back in Brazil. 00:35:42.107 --> 00:35:44.519 Until I met a friend in English school 00:35:44.543 --> 00:35:46.076 that was from China. 00:35:46.111 --> 00:35:47.511 And then she made me this. 00:35:48.080 --> 00:35:49.190 Lo Mein noodles. 00:35:49.214 --> 00:35:52.093 And this broth from short ribs 00:35:52.117 --> 00:35:55.196 with a lot of warm spices like cinnamon. 00:35:55.220 --> 00:35:57.132 And when I tasted that 00:35:57.156 --> 00:35:58.600 I was in love. 00:35:58.624 --> 00:36:01.236 It's got like this, really good beef noodle, 00:36:01.260 --> 00:36:03.059 soup situation going on. 00:36:03.128 --> 00:36:05.773 The issue that I take is actually just with the Bok Choy. 00:36:05.797 --> 00:36:07.909 It's still raw at the base. 00:36:07.933 --> 00:36:10.311 Yes. That's the tricky part about Bok Choy bulbs. 00:36:10.335 --> 00:36:12.981 - The bulb, you almost have to like... - Yeah. 00:36:13.005 --> 00:36:14.983 - blanch before you even cook the... - -Correct. 00:36:15.007 --> 00:36:17.140 Actually leaves, so that 00:36:17.209 --> 00:36:18.319 it's a little softer. 00:36:18.343 --> 00:36:20.911 I mean, I ate the bulb first, so I was like, "Whoa." 00:36:20.946 --> 00:36:22.457 - Yeah. - "Super-crunch." 00:36:22.481 --> 00:36:24.548 But what you did with 00:36:24.616 --> 00:36:27.417 the black sesame, what you did with the char, 00:36:27.485 --> 00:36:30.932 the layers of flavor in this broth, 00:36:30.956 --> 00:36:32.567 I mean, it's a gift. 00:36:32.591 --> 00:36:35.303 And it feels like a big hug in a bowl. 00:36:35.327 --> 00:36:37.260 I kind of wish I was hung over. 00:36:37.329 --> 00:36:39.741 Because, I know that this would cure it. 00:36:39.765 --> 00:36:42.232 Jaine, it's like, sometimes I think we're just like, 00:36:42.300 --> 00:36:44.012 the polar opposites because, 00:36:44.036 --> 00:36:46.469 I think a lot and then you cook 00:36:46.538 --> 00:36:47.849 like from here. 00:36:47.873 --> 00:36:49.973 You know and I just feel it. 00:36:50.041 --> 00:36:52.742 Um... I'm getting a little emotional. 00:36:54.246 --> 00:36:57.347 The bottom line is that it's just like we went on this competition 00:36:57.382 --> 00:36:59.049 because of Julia. 00:37:00.052 --> 00:37:03.620 And nobody embodies that more than you. 00:37:05.457 --> 00:37:06.935 It's true. 00:37:06.959 --> 00:37:08.391 Thank you. 00:37:08.460 --> 00:37:11.839 I'm just so honored to be here 00:37:11.863 --> 00:37:13.730 from the bottom of my heart, 00:37:13.798 --> 00:37:17.834 Julia, really, was responsible for making me 00:37:17.902 --> 00:37:20.248 you know, change my life completely 00:37:20.272 --> 00:37:23.251 and move to Massachusetts to, you know, 00:37:23.275 --> 00:37:25.286 try to learn how to cook. 00:37:25.310 --> 00:37:28.445 And every time I'm in the kitchen, I feel like 00:37:28.480 --> 00:37:31.426 she's a friend to me, you know, and 00:37:31.450 --> 00:37:34.217 really, five years ago, back in the Amazon, 00:37:34.286 --> 00:37:35.563 I would never think of 00:37:35.587 --> 00:37:37.031 being in this place. 00:37:37.055 --> 00:37:39.055 Like, it's the Amazon, you guys. 00:37:41.660 --> 00:37:43.571 It is far. 00:37:43.595 --> 00:37:45.729 It is really far. 00:37:45.797 --> 00:37:47.897 Yeah. For sure. 00:37:47.966 --> 00:37:50.945 But really, it's just the best experience of my life. 00:37:50.969 --> 00:37:54.249 And I'm just really happy to share my food with you all. 00:37:54.273 --> 00:37:57.107 - I mean, we wouldn't all be here without Julia. - Yes. 00:37:57.175 --> 00:37:58.553 - Agreed. - Yeah. 00:37:58.577 --> 00:38:00.176 - Cheers to Julia. - Cheers to Julia. 00:38:03.187 --> 00:38:05.332 Dustin really impressed me 00:38:05.356 --> 00:38:08.368 with his beautiful Sri Lankan curry 00:38:08.392 --> 00:38:10.492 and the layers of flavor that he developed. 00:38:10.527 --> 00:38:13.595 With this first dish, he had like, the confidence 00:38:13.664 --> 00:38:15.642 that just gave you a perfectly cooked steak 00:38:15.666 --> 00:38:17.165 and a great sauce. 00:38:17.201 --> 00:38:20.113 - Jaine, from round one... - -Mm. 00:38:20.137 --> 00:38:21.481 she chose the Hollandai. 00:38:21.505 --> 00:38:23.105 The sauce was perfec. 00:38:23.173 --> 00:38:25.452 Her dish overall. That egg was cooked. 00:38:25.476 --> 00:38:26.775 - Mm. - Perfectly. 00:38:26.810 --> 00:38:30.045 Jaine's broth, in that short rib broth, 00:38:30.113 --> 00:38:32.614 I loved it. I loved the aggressiveness of it. 00:38:32.683 --> 00:38:34.661 I responded to all of that 00:38:34.685 --> 00:38:37.497 intense flavor in Jaine's broth. 00:38:37.521 --> 00:38:39.132 It was a very rich broth. 00:38:39.156 --> 00:38:40.989 Who were our least favorites? 00:38:41.024 --> 00:38:43.003 I would like for us to talk about Elena. 00:38:43.027 --> 00:38:45.071 I wasn't a big fan of the flat bread. 00:38:45.095 --> 00:38:48.008 It was more about arugula salad than it was about a flatbrea. 00:38:48.032 --> 00:38:49.976 - Yeah. - I felt like it was missing cheese. 00:38:50.000 --> 00:38:51.511 I mean, the second dish, 00:38:51.535 --> 00:38:54.703 I didn't get any German at all from it. 00:38:54.771 --> 00:38:55.982 It was more chicken cutlet, 00:38:56.006 --> 00:38:57.684 - than it was schnitzel. - Yeah. 00:38:57.708 --> 00:39:00.442 - One of my least favorites... - Mm-hm. 00:39:00.510 --> 00:39:02.822 and I can't believe I'm saying this out loud, because, 00:39:02.846 --> 00:39:05.948 - he's been a frontrunner for me since day one... - Mm-hm. 00:39:06.016 --> 00:39:07.427 - is Bill. - -Yeah. 00:39:07.451 --> 00:39:09.851 The roulade was rough. 00:39:09.920 --> 00:39:13.733 - It was the assault of caraway. - Caraway. 00:39:13.757 --> 00:39:15.101 - Oh, my gosh, yeah. - I've never been assaulted 00:39:15.125 --> 00:39:16.970 - by a dried spice before. - It was like pop rock. 00:39:16.994 --> 00:39:18.527 Yeah, a essence of it... 00:39:18.595 --> 00:39:20.740 - Don't... yeah that aside... - that's all it needed. 00:39:20.764 --> 00:39:22.931 looking at the first round dishes, 00:39:23.000 --> 00:39:26.346 - Bill's dish was exceptional. - Was good. 00:39:26.370 --> 00:39:27.536 Do we have a decision? 00:39:27.604 --> 00:39:29.004 - Yeah... - -I think so. 00:39:31.742 --> 00:39:35.922 So, today was all about Julia's early years travelling the world 00:39:35.946 --> 00:39:37.924 and the impact that it had on her. 00:39:37.948 --> 00:39:40.660 You tried out new cultures that you're not familiar with 00:39:40.684 --> 00:39:42.562 and I honestly think 00:39:42.586 --> 00:39:45.120 Julia would be really proud of each and every one of you. 00:39:45.823 --> 00:39:47.856 So, the winner this week is... 00:39:51.662 --> 00:39:52.794 Dustin. 00:39:55.532 --> 00:39:56.743 This week, I learnt that 00:39:56.767 --> 00:39:58.545 cooking is not always about technique, 00:39:58.569 --> 00:40:00.480 a lot of time, it's just abo 00:40:00.504 --> 00:40:01.914 cooking things that make you happy. 00:40:01.938 --> 00:40:03.016 You always win. 00:40:03.040 --> 00:40:05.051 Over the last couple of challenges, 00:40:05.075 --> 00:40:07.242 I have watched you become 00:40:07.811 --> 00:40:09.089 really transparent 00:40:09.113 --> 00:40:11.546 and there's a lot of raw emotion in your food. 00:40:11.582 --> 00:40:12.814 So, keep up the good work. 00:40:12.983 --> 00:40:14.661 Thank you. 00:40:14.685 --> 00:40:16.785 Okay, so now, it's time for the hard part. 00:40:17.688 --> 00:40:20.756 The couple of you today, had some serious issues 00:40:20.791 --> 00:40:22.936 with the execution of your protein 00:40:22.960 --> 00:40:25.127 as well as seasoning. 00:40:25.195 --> 00:40:29.031 The cooks who'll be leaving Julia's Kitchen today is... 00:40:33.637 --> 00:40:34.637 Elena. 00:40:34.671 --> 00:40:35.949 It has been 00:40:35.973 --> 00:40:38.084 my pleasure watching 00:40:38.108 --> 00:40:39.708 your love of cooking 00:40:39.777 --> 00:40:42.511 and your spirit run around this kitchen. 00:40:42.546 --> 00:40:43.879 We're absolutely gonna miss you. 00:40:43.947 --> 00:40:45.013 I've had a great time. 00:40:45.082 --> 00:40:47.315 I've learnt to adapt, to pivot. 00:40:47.384 --> 00:40:49.996 Julia taught me that you could do that 00:40:50.020 --> 00:40:51.197 and thrive. 00:40:51.221 --> 00:40:55.524 So, I just want to say to somebody out there, 00:40:55.592 --> 00:40:58.360 who's like, "Oh, I don't know if I should do this." 00:40:58.729 --> 00:40:59.773 Do it. 00:40:59.797 --> 00:41:00.707 Master of dough... 00:41:00.731 --> 00:41:02.509 Master of dough. 00:41:02.533 --> 00:41:03.976 - Master of dough. - It's my quote of the year. 00:41:04.000 --> 00:41:05.412 Trust me, that meant so much to me. 00:41:05.436 --> 00:41:08.437 Julia Child has jus influenced my cooking 00:41:08.505 --> 00:41:11.918 and the people that I admir and the way that they cook. 00:41:11.942 --> 00:41:14.687 I'm really sad to see Elena go. 00:41:14.711 --> 00:41:17.112 We really have forged a friendship. 00:41:17.180 --> 00:41:18.280 It's a special thing. 00:41:18.315 --> 00:41:19.325 This one hurts. 00:41:19.486 --> 00:41:20.920 celebrate Julia Child's legacy. 00:41:20.955 --> 00:41:22.166 Me being a part in that 00:41:22.190 --> 00:41:24.223 is winning, in itself. 00:41:26.827 --> 00:41:30.107 So, there's your story. From tip to tail and hot to cold, 00:41:30.131 --> 00:41:33.032 this is Julia Child. Bon Appetit. 00:41:33.868 --> 00:41:35.211 Next time... 00:41:35.235 --> 00:41:36.680 - Get cooking. - -I've never made meringue. 00:41:36.704 --> 00:41:39.049 This is flying by the seat in my pants. 00:41:39.073 --> 00:41:41.251 I am worried about the finale, 00:41:41.275 --> 00:41:42.875 but grateful that I'm still here. 00:41:43.477 --> 00:41:45.155 I'm not ready to go home. 00:41:45.179 --> 00:41:47.146 I'm hoping that this desser pulls me through. 00:41:47.815 --> 00:41:49.860 - That's delicious. - Thank you. 00:41:49.884 --> 00:41:52.718 There is only three spots in the finale.