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So, Bebel, how's it tasting over there? -It's good.
-Yeah? I just think you might have a little bit
too much pork belly. Okay. Well, I just think the-- the beans became a side dish. You know, a lot of meat, like, it's nice, but overall, you know, -it's more like a meat kind of plate.
-Sure. OK. All right. Thank you guys so much.
Moving on. -Yeah, okay.
-Thank you. Alex and Ash. [Alex] This is our interpretation
of feijoada. The thought was to bring
some lightness to the dish, {\an8}so we've taken black beans and cooked
them with smoked ham hock and garlic {\an8}and then finished it
with a sauce made from kale, spinach,
and a little bit of lemon juice, {\an8}and then on top,
there's a rice cracker with farofa, {\an8}some chives, parsley, and a different
range of herbs and flowers. Doesn't look like feijoada at all. -No.
-No, it doesn't. But it's very intriguing,
I'm very interested. -Let's unravel this mystery.
-All right
-Yeah? I just think you might have a little bit
too much pork belly. Okay. Well, I just think the-- the beans became a side dish. You know, a lot of meat, like, it's nice, but overall, you know, -it's more like a meat kind of plate.
-Sure. OK. All right. Thank you guys so much.
Moving on. -Yeah, okay.
-Thank you. Alex and Ash. [Alex] This is our interpretation
of feijoada. The thought was to bring
some lightness to the dish, {\an8}so we've taken black beans and cooked
them with smoked ham hock and garlic {\an8}and then finished it
with a sauce made from kale, spinach,
and a little bit of lemon juice, {\an8}and then on top,
there's a rice cracker with farofa, {\an8}some chives, parsley, and a different
range of herbs and flowers. Doesn't look like feijoada at all. -No.
-No, it doesn't. But it's very intriguing,
I'm very interested. -Let's unravel this mystery.
-All right
Full Transcript
00:00:01.000 --> 00:00:03.086
So, Bebel, how's it tasting over there?
00:00:03.169 --> 00:00:04.042
-It's good.
-Yeah?
00:00:04.504 --> 00:00:08.299
I just think you might have a little bit
too much pork belly.
00:00:08.383 --> 00:00:09.342
Okay.
00:00:09.425 --> 00:00:11.051
Well, I just think the--
00:00:11.135 --> 00:00:13.262
the beans became a side dish.
00:00:13.093 --> 00:00:16.182
You know, a lot of meat, like, it's nice,
00:00:16.266 --> 00:00:17.308
but overall, you know,
00:00:18.101 --> 00:00:21.354
-it's more like a meat kind of plate.
-Sure. OK.
00:00:21.436 --> 00:00:23.857
All right. Thank you guys so much.
Moving on.
00:00:23.094 --> 00:00:25.191
-Yeah, okay.
-Thank you.
00:00:27.402 --> 00:00:28.903
Alex and Ash.
00:00:30.947 --> 00:00:33.324
[Alex] This is our interpretation
of feijoada.
00:00:33.408 --> 00:00:36.202
The thought was to bring
some lightness to the dish,
00:00:36.536 --> 00:00:40.498
{\an8}so we've taken black beans and cooked
them with smoked ham hock and garlic
00:00:40.582 --> 00:00:42.075
{\an8}and then finished it
with a sauce made from
00:00:42.834 --> 00:00:45.295
kale, spinach,
and a little bit of lemon juice,
00:00:45.092 --> 00:00:48.673
{\an8}and then on top,
there's a rice cracker with farofa,
00:00:48.756 --> 00:00:51.968
{\an8}some chives, parsley, and a different
range of herbs and flowers.
00:00:52.385 --> 00:00:53.845
Doesn't look like feijoada at all.
00:00:53.928 --> 00:00:55.388
-No.
-No, it doesn't.
00:00:55.763 --> 00:00:58.997
But it's very intriguing,
I'm very interested.
00:00:58.182 --> 00:01:00.143
-Let's unravel this mystery.
-All right.
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Movie Summary
Teams of chefs vie to impress some of the world's toughest palates as they whip up iconic dishes from different nations in this reality cooking competition.