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Clips from Top Chef - Noodles and Rice and Everything Nice (S19E19)

"That's all the meat right here."
Top Chef
"SARAH: I'm allergic to shellfish."
Top Chef
"No, but, like, only the shell."
Top Chef
"I want to be buried in whatever this is"
Top Chef
"-when I die. -Thank you."
Top Chef
"Which I might because of all the shellfish."
Top Chef
"What I have here is a little bit of snapper on top."
Top Chef
"I did a [indistinct] with a little bagoong"
Top Chef
"which is a fermented shrimp paste."
Top Chef
"It's delicious."
Top Chef
"Whenever we go back to Manila,"
Top Chef
"it's the first thing that I always eat, so."
Top Chef
"ANDREW: For sure."
Top Chef
"Getting Filipino, it's a best-case scenario,"
Top Chef
"but it's also a worst case scenario."
Top Chef
"I mean, tons of people on Top Chefgo home"
Top Chef
"for cooking the food that they know, the expectation is high."
Top Chef
"-This is really good. -Thank you."
Top Chef
"KIRAN: This is lamb keema samosas."
Top Chef
"-SAM: It's delicious. -KIRAN: Thank you."
Top Chef
"LUKE: This is a fig sauce?"
Top Chef
"KIRAN: Yes, fig and tamarind."
Top Chef
"-Fig and tamarind. -KIRAN: Yeah."
Top Chef
"BUDDHA: Do you mind sharing what the dough is?"
Top Chef
"KIRAN: It's all-purpose white flour."
Top Chef
"I'm excited about picking Indian because recently I did"
Top Chef
"a stage at an Indian restaurant"
Top Chef
"finding out how Indian food is done."
Top Chef
"But just because you spend one day there"
Top Chef
"doesn't make you a master of it."
Top Chef
"Would it be okay to use puff pastry instead of--"
Top Chef
"KIRAN: Yes. It would be."
Top Chef
"And then you can bake it."
Top Chef
"If we decide to fry it, is it still okay?"
Top Chef
"No, it gets very greasy."
Top Chef
"I feel like Buddha's asking all the right questions."
Top Chef
"Great questions."
Top Chef
"This patty is called tiki."
Top Chef
"Aloo is potato."
Top Chef
"My biggest passion right now is teaching kids to cook."
Top Chef
"They are the future, and they need to be educated by the best."
Top Chef
"Is that why Vindaloo is vin for the wine"
Top Chef
"-and aloo is the potato? -KIRAN: The potato, yes."
Top Chef
"Ah! Now it makes sense."
Top Chef
"I always teach the kids, keep it simple, so I'm like, okay,"
Top Chef
"I'll just do potatoes with the curry and rice."
Top Chef
"Thank you so much. Everything was delicious."
Top Chef
"ELAINE: This is a Cantonese style"
Top Chef
"shrimp and chicken dumpling soup."
Top Chef
"And then we have ginger scallion egg noodles."
Top Chef
"-ASHLEIGH: Oh wow. -JAE: What is this Red Vinegar?"
Top Chef
"It's a kind of rice vinegar."
Top Chef
"The Sichuan style kind of remind me of my food ways."
Top Chef
"You get these fermented flavors"
Top Chef
"and methods that allow your food to last longer."
Top Chef
"I'm going take one more bite of this because it's so good."
Top Chef
"This dish right here I call this a Nagoya karaage,"
Top Chef
"so karaagemeans fried chicken in Japanese,"
Top Chef
"and we add the sweet miso sauce,"
Top Chef
"Fresnos, mint, and cilantro."
Top Chef
"Can't wait to try it."
Top Chef
"The Mississippi guy pulls Japanese cuisine."
Top Chef
"Didn't know I was going to see fried chicken."
Top Chef
"You know, I could definitely put my spin on this."
Top Chef
"-Great flavors. -Yeah, I love the sweetness."
Top Chef
"What are the stable herbs in Vietnamese cuisine?"
Top Chef
"Thai basil, mint, Vietnamese coriander."
Top Chef
"I knew basically nothing about Vietnamese cuisine."
Top Chef
"And on top of that,"
Top Chef
"I got COVID a few months ago"
Top Chef
"and I lost my sense of smell and taste."
Top Chef
"Bao is one of my favorite foods on the planet,"
Top Chef
"but I just unfortunately do not know much else"
Top Chef
"about Vietnamese cuisine."
Top Chef
"When we think of taste,"
Top Chef
"generally what we're talking about is smell"
Top Chef
"what your tongue can taste, sweet, sour,"
Top Chef
"salty, bitter, spicy, umami."
Top Chef
"My tongue is pretty much back."
Top Chef
"The smell really is not,"
Top Chef
"so I can't actually taste anything."
Top Chef
"As long as you understand the basics,"
Top Chef
"if it works for you and if it tastes good."
Top Chef
"Be proud of your dish."
Top Chef
"♪♪♪"
Top Chef
"BMW, take me to 99 Ranch Market."
Top Chef
"BMW: Let's go."
Top Chef
"There we go."
Top Chef
"-How do you guys feel? -BUDDHA: Indian food?"
Top Chef
"Well, we have the hardest one for sure."
Top Chef
"Yeah. What direction you guys thinking of going?"
Top Chef
"I'm going to go the samosa route"
Top Chef
"what are you guys doing?"
Top Chef
"-LUKE: I'm making a samosa. -Okay."
Top Chef
"Buddha has been cooking a lot longer than I have."
Top Chef
"So knowing Buddha is doing something similar to what"
Top Chef
"I'm doing, I need to make sure that my stuff is tight."
Top Chef
"So many of the chefs that I've worked for have been Filipino"
Top Chef
"but I've never cooked Filipino food."
Top Chef
"-Yeah. -Like, there's this weird"
Top Chef
"shyness about cooking it"
Top Chef
"because it's like not what we've seen as being fine dining."
Top Chef
"When are we ever going to cook Indian food"
Top Chef
"and give it to Padma, you know?"
Top Chef
"It might be the first and last time."
Top Chef
"Yeah, first and last time!"
Top Chef
"Oh, my God, this is so cool."
Top Chef
"I love this stuff."
Top Chef
"Grabbing some daikon, cooking for a 100 people,"
Top Chef
"want to make sure I have enough food."
Top Chef
"Scallions, I'm grabbing scallions."
Top Chef
"It's really fun at the Hong Kong market."
Top Chef
"I can smell Chinese spices."
Top Chef
"Somebody is making some soup somewhere."
Top Chef
"I'm hungry. [laughs]"
Top Chef
"Alright, I'm going to spices."
Top Chef
"For me street food is, you know, noodles are always the best."
Top Chef
"As a kid in Korea every summer,"
Top Chef
"I used to go to see my uncles"
Top Chef
"and I got this udon noodle from the little cart"
Top Chef
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