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Clips from Top Chef - Dinner in Zero Gravity (S19E19)

"Thank you so much."
Top Chef
"-Have a good day. -You, too."
Top Chef
"-EVELYN: Pork butt, too? -NICK: Black-eyed peas..."
Top Chef
"-BUDDHA: Thank you. -DAMARR: Thank you."
Top Chef
"♪♪♪"
Top Chef
"-[chefs laughing] -ALL: Whoa! Wow!"
Top Chef
"NICK: Look at this!"
Top Chef
"Ha-ha! This is going to be a lot of fun."
Top Chef
"JAE: Take a look!"
Top Chef
"NICK: Oh, look at the table! Man, this is beautiful!"
Top Chef
"Almost makes me feel like I'm cooking at NASA."
Top Chef
"Or cooking on the moon. Speaking of moon,"
Top Chef
"my dish is gonna be based on the moon."
Top Chef
"So, they're gonna feel like they're actually on there."
Top Chef
"You get this one shot to cook on the NASA challenge"
Top Chef
"and I want to go all out. I'm making a Pavlova 14."
Top Chef
"It's a take on Apollo 14."
Top Chef
"Alan Shepard played golf on the moon."
Top Chef
"[Alan speaking indistinctly]"
Top Chef
"I'm going to do a little funny take on that."
Top Chef
"-That's pretty cool."
Top Chef
"Buddha's making spaceballs next to me."
Top Chef
"A Pavlova 14."
Top Chef
"He's doing what I would expect Buddha to do."
Top Chef
"There's powders, molds, there's things whipping."
Top Chef
"He's a little scientist over there."
Top Chef
"-BUDDHA: How you looking? Good? -What I'm making is"
Top Chef
"a guiso rojo, which is a pork and chili stew"
Top Chef
"This dish warms my heart."
Top Chef
"Coming home to a bowl of this stew"
Top Chef
"is definitely very comforting."
Top Chef
"I've been saying "space challenge" for a while."
Top Chef
"I just really didn't know the perimeters of the challenge."
Top Chef
"Traditional stews are very loose and goosey,"
Top Chef
"and that in space does not work."
Top Chef
"So, I'm going to incorporate a roux."
Top Chef
"Got an hour and 49."
Top Chef
"DAMARR: Jae, what are you cooking?"
Top Chef
"I'm making bulgogi."
Top Chef
"That's kind of like the first dish my mom"
Top Chef
"cooks for me every time I visit."
Top Chef
"Bulgogi is a comforting dish."
Top Chef
"Back in Korea, it used to be a special occasion dish."
Top Chef
"I par-freezed the ribeye to slice very, very thinly."
Top Chef
"Cooking something my mom used to cook as well."
Top Chef
"Some rice with chicken gravy that'll have"
Top Chef
"some chicken thighs and chicken livers in it."
Top Chef
"And I'm going to do some hot pickled peppers."
Top Chef
"-Sounds good, Damarr. -Keeping it pretty simple."
Top Chef
"I'm definitely holding some things back to try to,"
Top Chef
"you know, get closer to the finale."
Top Chef
"But the danger of holding back is that"
Top Chef
"you hold back too much, you'll get eliminated"
Top Chef
"and never get the chance to actually pull that stuff out."
Top Chef
"So, it's really a dangerous game you're forced to play."
Top Chef
"[humming]"
Top Chef
"-[meat sizzling] -NICK: I'm really inspired"
Top Chef
"about Mississippi kind of having their own identity."
Top Chef
"-ASHLEIGH: Yeah. -I've always been, you know,"
Top Chef
"an ambassador for my state."
Top Chef
"So, I created a Mississippi gumbo"
Top Chef
"cooked with collard greens, speckled beans,"
Top Chef
"chicken and lots of okra."
Top Chef
"I'm going to bring this into space."
Top Chef
"EVELYN: What's that down there, Nick?"
Top Chef
"-The mix 27? -NICK: 26."
Top Chef
"BUDDHA: Where have you been hiding?"
Top Chef
"NICK: Yeah! Thank you, man."
Top Chef
"-Buddha, what are you doing? -Making aluminum halos"
Top Chef
"so the aliens don't detect us down here on Earth."
Top Chef
"JAE: Oh, fun. Have fun."
Top Chef
"♪♪♪"
Top Chef
"Apparently, astronauts like hot sauce."
Top Chef
"-NICK: Yeah. -I do a hot sauce ceviche"
Top Chef
"for my pop-up."
Top Chef
"So, I'm actually going to poach the seafood using"
Top Chef
"this very aromatic coconut water."
Top Chef
"NICK: Very cool."
Top Chef
"Jae, why did you decide to use barley?"
Top Chef
"I don't want to serve mushy rice."
Top Chef
"I want to give a, you know, nice texture to it."
Top Chef
"One of the rules was not to serve sitting liquid."
Top Chef
"Bulgogi is supposed to cook in a beefy broth."
Top Chef
"So, I'm thickening with parsnips."
Top Chef
"Oh, my gatos."
Top Chef
"My brain is really cloudy with all the restrictions."
Top Chef
"Without executing this exact dish before,"
Top Chef
"doesn't make me feel comfortable."
Top Chef
"Struggle is real here."
Top Chef
"BUDDHA: I'm hollowing out these coconut panna cottas."
Top Chef
"I'm going to fill it with mixed berry center"
Top Chef
"like the blueberry and cherry cobbler."
Top Chef
"It's cool to be doing all these different"
Top Chef
"space ideas on one dish."
Top Chef
"The golf balls are berry-cherry sauce"
Top Chef
"inside a coconut cream and then covered in white chocolate."
Top Chef
"And then for moon rocks I want to use meringue."
Top Chef
"Pavlova will be able to travel well because meringue is"
Top Chef
"dehydrated egg whites, basically a freeze-dried product."
Top Chef
"Some parts I want crispy and some parts I want"
Top Chef
"chewy on my meringue."
Top Chef
"♪♪♪"
Top Chef
"45 minutes!"
Top Chef
"EVELYN: How's the gumbo turning?"
Top Chef
"It's looking pretty good."
Top Chef
"Just added some collard greens, already got the butter"
Top Chef
"beans and black-eyed peas in here."
Top Chef
"What type of rice are you doing?"
Top Chef
"Pumpkin seed and lemon zest rice."
Top Chef
"I'm also cooking rice a different way"
Top Chef
"by toasting the grains itself, as well as roasting"
Top Chef
"my pumpkin seeds to really add texture."
Top Chef
"I think that's the biggest thing I saw with food"
Top Chef
"in space, was just, like, no texture."
Top Chef
"My mom's going to be like..."
Top Chef
"-Jae, how you feeling? -Good. I'm cooking beef"
Top Chef
"but super gently, so I don't want to overcook it."
Top Chef
"♪♪♪"
Top Chef
"Damarr, you're cooking rice?"
Top Chef
"Yeah, I overcooked the first batch"
Top Chef
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