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Clips from Top Chef - Texas Trailblaze-hers (S19E19)

"Miso and honey is like two combinations"
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"that work well together."
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"NICK: I got pork ----ing rinds."
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"Everybody don't run away from me. Sh--."
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"ASHLEIGH: Dude, we're going to do this."
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"-[laughing] Okay. All right. -We're going to do this."
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"Ginger snaps and pork rinds."
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"[laughs]"
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"This is a challenge you're going to want to win."
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"Because not only is there"
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"a $10,000 cash prize"
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"for the pair of winners,"
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"-there is double immunity. -Yes!"
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"And your dessert will help inspire"
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"a new Talenti Gelato flavor."
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"To be clear, you don't have to make a gelato."
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"We just want an innovative,"
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"sweet and salty dessert of any kind."
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"PADMA: You have 45 minutes on the clock."
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"And your time starts now. Good luck."
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"ASHLEIGH: Come on, girl."
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"-Caramel Pretzel Blondie. -Uh-huh."
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"Is there, like, chunks of blondie in there?"
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"NICK: Yeah, you could taste the pretzel."
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"That's a great impression of what is floating around"
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"in my mind about pork rinds, too."
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"-Mm. -I going to do a squash curd."
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"We're going to make a miso and honey ice cream."
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"And then we're going to make two twills."
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"We should candianize a little peach--"
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"I have a mold for a buñuelo."
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"I would like to do a poached pear and then brûlée on top."
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"And then I want to do a cookie"
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"with pistachio that's salty"
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"and then I'll do a pistachio cream underneath."
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"I'm thinking of, like, a gingerbread cake"
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"with fresh ginger snaps as flour."
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"I was already thinking cake."
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"-Yes. -Great."
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"Nick has some pastry experience."
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"He's made cakes."
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"Now we're just kind of trying to play around"
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"with how to incorporate these pork rinds."
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"In my head, I'm thinking of this thing called kakigori,"
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"which is like a Japanese shaved ice"
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"and then some sort of [indistinct]."
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"JACKSON: Get the milk and the cream to the boil."
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"So, I got a pistachio cream."
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"I'm going to make that into a crème pat."
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"These are not exactly a match made in heaven,"
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"so I'm doing what I think"
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"adds as much pistachio flavor as possible."
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"I make pistachio butter and I do"
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"a cookie with pistachio and white chocolate."
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"Jae, what you working on on the hotline right now?"
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"-Poaching liquid for the pear. -Nice."
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"JAE: Thirty-five minutes, guys!"
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"♪♪♪"
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"Nick, have you ever made a dessert with pork rinds?"
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"No, I'm focusing on the gingerbread cake."
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"I love baking cakes"
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"so I'm going to do a ginger snap Bundt cake."
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"I let Ashleigh kind of tackle the pork rinds."
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"I love pork rinds so this is actually kind of cool."
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"-Going in, Ashleigh. -Going in. Heard that."
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"Okay, boiled. You pour it in to the egg yolks."
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"Whisk, whisk, whisk."
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"Put it back onto the heat and I'll keep watching it, okay?"
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"When I went to Melbourne at 17 years old,"
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"I got a job at a two hat restaurant"
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"and the first section that they put me on was pastry."
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"So, I want to go all out"
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"using crystallized honey and miso to form leaves,"
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"and then making a miso cake"
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"to go on top of a honey ice cream."
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"Yeah, it's a lot going on but I would love"
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"double immunity and $10,000."
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"I got the ice cream. Tastes great."
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"I'm making buñuelos."
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"It's like a Mexican crispy sweet cookie."
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"I think it's really nice to pair something sweet"
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"like peaches and something nutty like marcona almonds"
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"with a really herbaceous element."
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"So, I'm making a basil cream to go along with it."
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"ASHLEIGH: Over here, Luke."
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"You want to do your cornbread in this?"
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"They bake awesome."
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"I know how to make, like, three desserts"
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"so I'm pretty reliant on Monique in this cook."
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"Whoa."
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"One of my favorite ice creams is actually corn."
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"I'm making corn ice cream. It's going to go with cornbread."
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"We're making a pumpkin crumble and hopefully some squash curd."
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"Twenty-two minutes!"
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"My poached pear is on."
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"Jackson, I would like to talk with you where we at."
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"-Okay. -You know, Jackson is"
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"like a little horse, like, you know, jumping everywhere."
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"JACKSON: I'm going to check on these cookies."
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"JAE: I need to know what he's doing"
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"but he's just running all over the world."
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"Like a horse, running."
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"♪♪♪"
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"MONIAUE: Ten minutes, you guys!"
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"NICK: How is it going?"
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"I'm trying to coat these rinds"
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"without burning them, because there's molasses,"
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"has a ton of sugar."
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"But I think it's going to work out."
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"MONIQUE: They're called barquettes, okay?"
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"-DAMARR: Barquettes? -Yeah."
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"DAMARR: All right, I'll let you describe it, then."
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"Why is it being so finicky with me?"
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"The batter is sticking to the buñuelo mold"
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"and it's not wanting to come off."
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"JO: Where's Abuela to help us?"
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"EVELYN: I know, Abuelita, come through."
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"You have five minutes left."
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"Man, I'm sweating sweet and salty."
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"We got this! Yeah. Push, push."
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