Survived? Squid ink pasta, you think? Cute. I don't know if I've ever had squid ink pasta.

Do you think it adds flavor? Or just color? Mmm... I mean, color for sure, but...

some hint of flavor, maybe? Ahhh... Ohh... Ohh... I didn't know.

Did they say that he was a YouTube chef, but a lot of professional chefs learned from him?

I mean, he has some content, like good content that helps professional chefs as well. I remember the best watermelon I'd ever eaten

was at a Korean restaurant in Charlotte, and they pickled the watermelon rind. Ahh~

It was so good. Gochujang aioli? Do you think the chef, him, the modeling guy,

do you think he is American too? I think so, yeah. He sounds more like an American than Korean to me.

Well, how about, is his Korean fine? Or can you tell-- Yeah! Okay. But I can tell that he's not fully confident in Korean,

like I am not confident in English. Ah, Okay. So he passed? Nope, they haven't said yet.

Surely they have greenhouses that you can get the-- Yeah, but still, unless you marinate that.

He's really cold! I think he had marinated the watermelon in a way that changed the taste of the watermelon.

Sous vide? Wow... Interesting, I wanna try. Whoa. What was the other thing that he made?

The watermelon and the chicken... chicken something. Remind me, was it all 80 of the black spoons?

or were they only doing 40 at a time? I think it was all 80. All 80? Okay.

Yeah, and they're just getting 20, right? Right. I couldn't remember if they did 40 and were going to do another 40.

Yeah, that's how the judges are going to judge. So he's Italian, I assume? That's kind of insulting to people in Naples.

I mean, if you're thinking of his own experience, he must have worked in a restaurant in Naples.

And if you're working in the kitchen—it's like, "Oh yes, I remember in Naples."

"There was a lot of delicious seafood," "and then there was also a lot of big black trash bags everywhere."

That he had to take out, I guess. Oh, is he overconfident? I think he's nitpicking to make it more dramatic.

It seems like that Michelin chef guy has a really strong philosophy on his general—Yeah, like nothing needs to be there that doesn't enhance the flavor.

But it has to be plated beautifully, but nothing that doesn't belong there—Wow. Oh, it was out of 80. Okay.

I want the lunch lady to survive! Yay! What is it? Refrigerator? Haha!

Is it like a random ingredient in there and you gotta use whatever ingredients are there? Another half is going to be...

come out? Oh, interesting! What is it? It's like, you step forward if you want to have a competition with this guy.

Ah, okay. Aren't they both fine-dining chefs? So it's going to be maybe not impossible, but like,

maybe out of their normal comfort zone? Yes, slightly. Do you think his apprentice will step up?

Maybe? Oh, okay, I don't know what they were cheering for. Ahh... Do you think that they're going to

all three compete against him or are they going to choose one? I think he's going to choose one.

There's another Chinese chef as well. But I understand their mindset; they would be like, "I don't care if I get eliminated."

She's another Chinese chef. Oh! 😲 It must be good. Was that a pie before?

I couldn't tell what that was. Man, that's really tough. What is that? Was it intestine or something?

Well, it looks like it is, right? Some kind of skin-colored... It's just purely taste-based.

Oh, that's so weird! I guess it is fair, though, because you might be biased to select the more famous chef.

And especially if it's somebody you don't want to make an enemy of, you know?

70 minutes. They're not all going at the same time, I guess? Meat? What is it? Oh!

Woah. Aged kimchi? Interesting. Mukeunji. It's perfectly fermented kimchi.

Right. Seafood? What is it? Skate? Skate? Wow! And you fry it?

I don't know if I've had skate before, but the other stuff looks really good. Oh my gosh! 😂 

🤣 Persimmon? Salad? Hmm. It seems like Edward Lee is just going to use the kimchi

as a component that adds a hint of flavor. But I really like the idea of having persimmon together with mukeunji,

because the sweetness of persimmon can kill the sourness of mukeunji. You know what I'm saying?

I guess. I don't really like persimmon, though. Because you've never had a really good one.

I guess. I wonder how much time they were given to think about the dishes they were going to make.

What do you reckon that is? Chicken breasts? Pork? Yeah. Kimchi always goes well-

I think kimchi goes best with pork. Pork? Yeah. I’m surprised they don’t have them, like,

facing each other. Do you think they’ll have their reactions on the big screen or something?

So they can all see? I have no idea. Do you think the chefs are going to put it in their mouths?

Or do they have, like, somebody else that’s going to do it? This is so unusual. Pastrami seasoning. Woo.

I’m worried if that’s going to be too greasy. Especially since kimchi goes best with pork.

Whaaa?  It’s weird. Imagine being like, “Hey mom, I’m going to be on TV.”

“Oh yeah? What are you going to be?” “I’m going to be like a guy who just stands in the back and puts food in the judge’s mouth.”

“Great!” It’s so unusual. Oh, they vote without… I mean, yeah, you gotta fry kimchi.

Or you gotta steam it. I think he’s the one who really used kimchi well.

The meat master? Yeah. But I also want to try his food as well, Edward Lee’s.

I guess he was listening through that—so there’s a delay. Oh, the Black Spoon’s are like, “Dang it.”

Yeah, except for the fact that the Black Spoon guy used fish, what he made is something that people could have anticipated.

And he used it well, but—Edward Lee, yeah, his—his was more—I can’t imagine what kind of flavor,

what kind of taste that would be. Oh, it’s almost like he’s getting emotional there.

Mmm. She's so nervous. Poor thing. Do you know, like, have you ever had...?

I mean, your mom's probably made it before, but... Yeah, you definitely... I was going to ask you, have you ever had it, but...

definitely you have had it. Yeah. It is the top part of the big, you know, daikon radish.

And obviously you dried it, but it has that distinct... I'm sure your mom's made it, but...

It's like, collard greens? Yeah! -Kind of. Okay. I've definitely had something at your mom's that

is essentially, collard greens. What's it called? Siraegi? Siraegi

So, 'Siraegi' and, oh, 'sseuregi', 'sseuregi'.

Okay, I was like, I was like, doesn't it...? Isn't-- What is it? Red snapper?

She's making a big fish. I don't think that's—I don't know if that's snapper.

She's making squirrel fish? Oh, sea bream. Oh, she's nothing if not creative.

Oh, she's making the... The the the… Was it caramelized sugar kind of thing? Yes.

I guess for garnish. It's like cotton candy almost. I think that's similar to the food that we had after—

we went to that mall and on the second floor or third floor—Mmm! You know, you see?

Whereas I think that is like a proper entree—You're going to ruin the flavor though.

You're going to fry siraegi? Hey, that looks delicious! I was about to say.

That really looks delicious! Wow. And then you decorate that thing with that sugary... That's going to be really good.

What are those white things? I feel like what the black spoon lady made is something that we can just go out and have even now.

Affordable. But what the white spoon lady made is something that you have to go to, like, a fine-dining restaurant for; yeah, something a bit more expensive.

But part of it is that it looks really cool, and they're not going to be looking at the dish.

So it's all about how it tastes. This is so weird, how it's in, like, a cave.

Yeah, like *Fifty Shades of Grey*. Why couldn't it be just at a nice dining table?

What is the white thing? I don't know. Rice cake? I know that she must have done it well, but like,

wouldn't it be a little too strong? Tanghulu? Tanghulu is the candied apple or candied fruit.

It is so weird. That's... Don't laugh. That's exactly what we had, but you want to have rice with it.

Ah, that's what you said. Really? You're not going to give him anything with the fish? Or the...

First, broth. How did he know? I mean, white fish is a pretty distinct texture and flavor.

Like you wouldn't confuse it with salmon or tuna. They really do know their cuisines, huh?

Haha. She's like, "Really? It's tough?" What do you think? I'm going to say the first dish. Yeah.

Yeah, the white spoon. Obviously. Yeah.
Next episode? Arrr. Good show. I like the sort of wrinkle of them

instead of going around like they did in the first round. How they changed it up. That's cool.

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