THE ULTIMATE 30 MINUTE COOKING BATTLE | Sorted Food
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- Опубликовано: 29 сен 2024
- AD | Last time we saw the TOKIT Omni Cook, it was safe in the hands of our chefs. This time we’ve let all 3 of our normal home cooks loose with it in an Ultimate Battle! They’re using it to create the most delicious midweek meal they can in 30 minutes… and the winning recipe will be uploaded to the TOKIT for people to use across the world.
3 normals. 3 very different recipes. Who will use the TOKIT to create the best meal?
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Would love some cooking battle vids where the recipes aren't developed beforehand! Would be fun to see what the guys come up with on the fly!
almost like the mystery box videos but with less prep, i would love to see that as well!
100% yes! I always feel it's almost decided ahead of time who's will be best based on the development of the recipe beforehand.
like pass it on? But instead competing with each other and not helping?
Imagine the chaos… the bickering.
Oh. Your videos stopped showing up on my feed, now I know why you stopped a year ago.
Well, good to see you are still alive man.
As soon as I saw the paprika spill, I instantly thought, "Is that the hot smoked paprika??..." Turns out it was...I kinda wonder if that's what swayed Ben as well? Because I feel like Mike did an amazing job and also included a side dish, while Barry's dish would only take him 15 more minutes without a machine. I feel like Barry's dish could have been done faster with a normal kitchen, since you could have had both things on the go, where Mike showed that he saved time by doing a side dish (and he also seasoned! And cooked without a Huttlestorm!!)
came to the comments to write this very same thing
I think Mike's looked the best and that side dish looked amazing! 😍
I agree ☝️
Smoked paprika... hot... LOL GTFO
1000% agree. They even mentioned how Barry forgot about seasoning and probably didn't taste as he went along (hence not seasoning). Whereas Mike showed calm in the kitchen, proper techniques with the machine that helped reduce time and was easily able to clean as he went along
Mike being horrified at his own inner-dad coming out was hilarious 🤣
1st: Mike 100%
The dish and the side looked awesome!
2nd: Jamie! Seems like a perfect way to make a midweek meal more fun and still delicious!
Close 3rd: Barry. His looked, and probably tasted, phenomenal!
I agree!
I think this is a really good way to do an ad. It's a collaboration, not an ad.
Thank you, we're so glad you see it that way :)
I do miss a critical note... I liked the video, but it kind of feels too positive to be genuine.
"pinch of salt" - adds probably as much salt as I add to all my food in one week🤣🤣🤣
🥇Mike - he did the most flavour wise. I think Ben is biased against the extra smoked paprika!
🥈Barry
🥉Jamie
I'm biased against smoked paprika as well, and I dislike corn, yet Mike's dish still looked the best to me and I agree with your order. Barry's dish was aesthetically pleasing, but Mike won me over by making additional side that seemed to pair well with the main dish.
Slow-Cooked Beef Chilli
My family loves this recipe, and Im sure the Omni Cook can make this an easy recipe to make! It contains "unusual" additions, but the umami flavor is awesome! And we love how almost everything uses "1" (e.g 1 tbsp / 1 tsp / 1 can / etc.)
Ingredients:
500g of ground beef
4 cloves of garlic (minced)
4 tbsp of tomato puree
1 onion (diced)
1 can of tomatoes (crushed)
1 tbsp of dried oregano
1 tbsp of cumin powder
1 tbsp of chilli powder
1 tbsp of paprika
1 tbsp of cayenne pepper (optional)
1 tbsp of oil
1 cup of beef stock
1 tbsp of Worchestershire sauce
1 tbsp of fish sauce
1 tbsp of soy sauce
1 tsp of cocoa powder
Salt
Pepper
Brown sugar
1) Add oil into a pot. Saute onions and garlic until fragrant.
2) Add the seasonings (cumin powder, chilli powder, oregano, paprika, cayenne pepper). Stir constantly until fragrant.
3) Add in the ground beef and stir to mix the spices with the beef. Allow the beef to brown. You can remove the juices and save them into another bowl.
4) Add in the beef stock, Worchestershire sauce, fish sauce, soy sauce and cocoa powder. Be sure to deglaze the pan. Add in the saved juices from earlier.
5) Add in tomato paste and the can of tomatoes. Season with salt, pepper and brown sugar to your liking.
4) Bring the pot to a very gentle simmer and cover with a lid. Let it cook for 4-5 hours.
After it is done, you can top it off with toppings of your choice! Be it kidney beans, sour cream, green onions, peppers, etc! It will always taste good!
#tokitsquad
Barry's dish looked sensational and was well chosen as the winner. He was so happy. And no hobs were left on in the making of this.
Jamie. Flour tortilla Nacho chips are a fail. But not browning the Beef first? It's just boiled beef at that point, and that is a sin.
Ahahahahahahaha! Barry dancing after her won was hilarious!
Here's my own (simple) take on 3 Flavour Fish. (Sweet, Sour & Spicy) i'd love to use the Omni Cook for!
For fish:
500g of Dory Fillet (cut into 6)
1 cup of corn starch
1 egg
Salt
Pepper
For Sauce:
1 tbsp of oil
2 cloves if garlic (minced)
1 tsp of Plum Sauce
3tbsp of Tomato Sauce
2 tbsp of Chilli Sauce
1 tbsp of Oyster Sauce
2 tbsp of Pineapple Juice
1/2 tsp of Worcestershire Sauce
1/2 cup of water
3 bird's eye chilli
Diced Green Peppers
Diced Pineapples
Quarter Yellow Onions
Quarter Tomato
1 tbsp of corn starch slurry
1) Mix the ingredients for fish, and season with salt and pepper as desired. Coat the fish fillet evenly with mix.
2) Over medium-high heat, fry the fish for 4 minutes. Remove to dry. Let the fish rest for 5 minutes. Re-fry the fish for another 5 minutes for extra crispiness.
3) Over medium heat, add in the oil followed by minced garlic. When it is fragrant, add in plum sauce, tomato sauce, chilli sauce, oyster sauce, pineapple juice, Worcestershire sauce and water. Bring to a gentle boil.
4) Add chopped bird's eye chilli, diced peppers, onion, tomatoes and pineapple. Bring to a simmer for 5 minutes.
5) Add slurry to thicken sauce. Season with salt and pepper to taste.
Pour sauce over fried fish and serve.
#TOKITSquad
Baz makes the most sense for getting on the recipe list, but man I really wanna eat Mike's dish psuedo-elotes.
Great video guys! I think the rankings are 1st Mike, 2nd Barry 3rd Jamie
Possibly the cleanest sorted food video ever 😂
I think Mike should have won, than Barry and Jamie still in third.
whaaaaaaaa? mike should have won this one. bravo to barry! all 3 dishes look great
I'd love to convert my Foul Medames recipe to the Omni Cook. It's easy!
Ingredients
2 cans of Fava Beans
2 Purple Onions Large
5 cloves of Garlic
1 tbsp of Coriander Powder
1 tbsp of Fennel Powder
1 tbsp of Cumin Powder
1 tsp of Paprika
Olive Oil
1 tbsp of butter
Salt and Black Pepper
Topping
5 eggs
Green Chillies
Diced Onion
Calamansi/Lime Halves
1) In a hot pan over medium heat, heat up the coriander powder, fennel powder, cumin powder and paprika for 5 mins (until fragrant). Put aside.
2) Blend the purple onion and garlic to form a paste.
3) Heat up olive oil over medium heat. Add the paste and spices into the hot pan. Cook for 5 mins (until fragrant).
3) Blend the fava beans. Add into the hot pan. Cook for 5 mins (until boiling). Lower the heat and let it simmer for 12 minutes. Add some water to achieve desired consistency.
4) Add butter, followed by salt and pepper according to taste.
5) Fry the eggs (sunny side up).
Plating:
In a deep dish, pour out the foul. Place the sunny side up eggs at the top. Scatter diced onions and green chillies over the dish. Squeeze the lime over the dish.
#TOKITSquad
Mike had me at 'Jambalaya'. Everyone else, stop cooking! 😁
Would love to use this for a slow cook Bolognese since then I can actually just leave it and not have to remember to come back to steer it #TOKITSquad
1. Chop 1 garlic, 1 onion, 2 carrots and 2 celery stalks in the Tokit
2. Golden in olive oil on medium heat for 4 minutes
2. While that happens fry of beef shoulder, pancetta and pork neck.
3. After add it in with the greens and fry of some tomato paste in the same pan as the meat.
4. Add the tomato paste and a splash of red wine.
5. Put in meat stock (ox) and season to taste
6. Cook up then let it slow cook for 3-4 hours while steering gently.
7. Cook up pasta
If you make a bit to much sauce use it for a good lasagne the next day!
1) Mike - only one to do a side, demonstrating the full benefit of the machine, and I'm SO going to riff on that corn idea.
2) Baz
3) [Do I really have to spell it out for you?]
Honestly, I give them all an equal first place. Those are amazing dishes to complete in half an hour. Bravo!!
Me: *Opens up the video and immediately sees that one Omni Cook machine*
Me: Well this should be...interesting
Let us know what you think 😃
If you can make a jambalaya packed with flavor in 30 minutes, that's a win.
#TOKITSquad
My Cauliflower bolognese is my fave Meatless Monday recipe, I use it to get my avid meat eating family to eat more veg and they are none the wiser! The omnicook will help shave down my prep time significantly
1. Pulse a chunk of parmesan till fine
2. Pulse 1 head of cauliflower till fine - transfer out
3. Pulse Onion, Garlic, Rosemary and Chilli and saute with butter
4. Add tomato paste and cook till darkened
5. Add Cauliflower till its cooked
6. Cook pasta and add to the sauce
7. Sprinkle with parmesan and serve!
Whatever that lamb stew Barry made looked amazing!
I agree that Barry's is best, and I think I'd put Mike's second too, mainly because I've never seen him that calm and organized in a kitchen! That and it's the one I want to eat the most.
Also, I've always wondered how you keep the first dishes hot while you're waiting for the others to cook. Do you just put them in a low-heat oven or??
I loved all three dishes but honestly I would have chosen Mike's dish as 1st and Jamie's as second. The fact that you can create all these meal in this machine and free you up to do other things I find fantastic. Well done all three of you. I enjoy watching you guys and learning new dishes to try out :)
For a recipe to get included on the machine, I agree with Ben. The lamb was the one I was most eyeing off as something I'd love to cook, with Mike's second.
I love that, how ever many years later of cooking, all of the normals still pour spices in their dishes right from the cannister and ultimately put in too much.
Mike shoulda won this one: he made no mistakes and he had a side dish to boot. Not to mention, the excess of paprika wasn't even his fault. Barry forgot to season, and he was down to the wire. My order would have been Mike, Jamie and Barry. Excellent episode, as always.
Cantonese Style Steamed Whole Red Snapper
My family and I love this Cantonese recipe so much for our lunch or dinner. Here goes the recipe for my Cantonese Style Steamed Whole Red Snapper, modified to suit using the TOKIT OMNI Cook. Easy peasy and simply mouth watering.
#TOKITSquad
Ingredients :
• 8 green onions (5 whole, 3 cut into pieces)
• 1 whole Red Snapper fish, gutted, cleaned, (approx. 1kg total)
• 1 tsp salt
• 80 gm ginger, peeled (60 gm thinly sliced, 20 gm cut into ¼ in. pieces)
• 6 garlic cloves
• 40 gm cilantro leaves
• ½ tsp dried chili flakes, to taste
• 1 tbsp black bean chili sauce
• 2 tsp sesame oil
• 500gm water
• fresh cilantro leaves, to garnish
• 1 lime, cut into wedges
• Chives to garnish.
Steps:
1. Cut parchment to fit the OMNI Cook Steaming tray.
2. Scrunch and lay parchment onto the tray.
3. Arrange 5 whole green onions onto steaming tray.
4. Season fish inside and outside with salt.
5. Stuff fish cavities with thinly sliced ginger.
6. Place prepared fish over green onions, ensure steaming tray lid closes securely and set aside.
7. Place garlic, 2 cut green onions, 20gm cut ginger, cilantro, chili flakes, black bean chili sauce, and sesame oil into OMNI Cook bowl and chop 10 sec/speed 3.
8. Scrape down sides of mixing bowl with spatula
9. Sautee 2 min 100-Degree C Rev 0.5
10. Evenly spread sauteed mixture over prepared fish and set aside.
11. Place 500gm water into the OMNI Cook bowl.
12. Place Steaming tray into position, secure Steaming tray lid and steam 22 min/100-Degree C/speed 1, until fish is cooked through.
13. Transfer steamed fish onto a serving platter, reserving sauce from parchment to pour over the fish.
14. Garnish with cilantro and serve immediately with lime wedges and chives.
Can i just say that i always love plates you're serving food on.
I'm surprised Jamie didn't get crucified (i.e. lose a basic seasoning badge) for his forgetfulness.
Also, as a cook and a dad, "clean bottom" is an expression I love.
Barry's Plating game is spot on
1st place 🥇 - Mike I thought his dish was more inviting and homely and I would like to eat rice that style.
2nd place 🥈- Barry, little pretentious looking with the plating (I don’t expect anything other from Baz) But I think it’s full of flavour.
Although I really like him 3rd place 🥉 to Jamie. Sorry Jamie , this wasn’t one of your best.
#TOKITSquad
Recipe entry - Asian inspired pork mince (I say inspired because I'm from the UK)
500g pork mince
1 large red onion
1 Yellow Pepper
1 Red Pepper
3 medium garlic cloves
Chinese 5 spice
Smoked Paprika
Szechuan Peppercorns
Mild Chilli Powder (I'm a wimp with heat, if you like things hotter then go for something a bit punchier here)
Honey
Salt
Olive oil
Use the chopping function for a rough chop of the onion and yellow and red peppers. Remove those to a bowl.
Add a splash of olive oil, the garlic, and a good sized teaspoon of szechuan peppercorns (you want a good amount of these so that you get the flavour and strong tongue tingling in the final dish), then blend to a paste. Then you want to add in your pork mince, chopped veg, chinese 5 spice, paprika, chilli powder, salt, and a teaspoon of honey, and set it to fry and stir. Shouldn't take particularly long for everything to cook through and be seriously tasty.
Serves 2 with a good sized portion.
3 ways to serve it that I like - on a bed of nicely seasoned rice; with pasta stirred through it so its sort of like a meat sauce for the pasta; or with soft tacos (because why not just add another culture to the mix?) and a little bit of salad. All 3 are really good.
Quick and simple midweek meal, and makes use of several device functions to cut down on how much equipment you're using.
Anyone else hear something completely different when Barry said “Cutting”? 🤔😂
I think Mike should have won, easily. He didn't panic, he maintained his cool, was organized, and did basic things like making sure to season his dish. C'mon Ben, if you're gonna get on their case about basic stuff, make sure to uphold that for judging!
Ebbers; “good use of time…winner is Barry” didn’t he plate it up with seconds to spare? Doesn’t sound like a good use of time to me. Mike’s Jambalaya infusion for the win! 🙌🏼
New drinking game - take a shot every time Spaff said the word "salsa" 😂
You know they're British when they think hot smoked paprika is actually hot. I live in Texas and my mother is from Madrid. Hot smoked paprika is just the minimal level of heat to make food taste good.
1. Mike
2. Jamie (You cannot call it Chili Con Carne and then add beans Jamie...you know better)
3. Barry.
Even if having to be reminded about seasoning, at least Jamie SEASONED the meal and Ben said himself that he would have to season the leftovers....cmon now. Ben's soft spot for Barry is really showing.
I think while I’d enjoy Barry’s more, Mike deserved to win. Never seen such a lack of Huttlestorm!
It doesn't matter that Barry didn't season the dish, as Mike's reaction to losing seasoned the dish for us all. 🤣🤣🤣🤣🤣🤣🤣
This was a great battle, I would make all three of these - add them to the Meal Packs app please!
For the #TOKITSquad I would use the Omni Cook to make confit duck - I'd sous vide the duck leg with a few tablespoons of duck fat, thyme, salt and pepper in advance, maybe some orange peel, and then take it out and allow it to cool for a short time. Then I'd make garlic mash, boiling the potatoes in the machine, and using the steaming attachment to steam veg towards the end of the boil. Once almost ready, I'd put the confit duck in a super super hot oven so the skin gets crispy, and once the potatoes were boiled and the veg was steamed, I'd drain the water, and put the potatoes back with in butter, milk and some garlic paste (or maybe some truffle mayo instead for extravagant days), and make perfect creamy mash... Keeping it all warm in the oven, I'd use the cleaning function for a minute or two, then make an orange sauce with the sauce setting! What a dream... And I wonder if the pulse setting would be just right for some biscuity truffles, with ground up rich tea biscuits...
You guys should do a badge challenge where you lay out some ingredients and tells the guys to cook a dish but not tell them what the badge is for so they overthink everything trying to figure it out.
Mystery Badge Challenge!
suggestion: have the guest judge be a junior baker / junior masterchef who makes a dish which the normals have to recreate in a battle in front of the junior judge :)
RICE APAM
Ingredients:
1 cups of rice
1.5 cups of water
2 cups of wheat flour
2 cups of glutinous flour
¾ cups of white sugar (add more if you sweeter)
1 tablespoon of yeast
Colouring
Grated fresh coconut (white only)
Pandan leaves
Salt
Preparation methods:
1. Blend the rice and water.
2. Mix it with wheat flour, glutinous flour, sugar and yeast. Mix well and set aside for 5 hours.
3. Divide in a few batches if you wish to make different color. Coloring is not compulsory.
4. Prepare the container too steam. You may use small bowl. Put some oil to the container to prevent it stick.
5. Steam for 25 minutes or wait until it fluffy. Can use toothpick to poke it. If it does not stick to it, then it is cooked.
6. Concurrently you can steam the grated coconut with pandan leaves.
7. Mix the grated fresh coconut with some salts. Eat it together.
#TOKITSquad
Best Dish - Barry
Second Best Dish - Jaimie
Last - Mike
Mike's dish itself looked alright. I thought texturally it just looked like a pile of mush (delicious mush, but mush). He ruined the corn by adding all the dairy elements. A browned corn on the cob with seasoning is good, no need to add dairy.
I always either get to cook to or eat to these videos, I love it!
Oh my goodness! That was a three-way tie!!
This was a solid cooking battle everyone did great but I have gotta say Barry and Mike's dish looked very nice.
1. Mike
2. Barry
3. Jamie(sorry)
Jamie 3rd,
Barry 2nd,
Mike 1st!!! Side dish for the win, and he seasoned his food 😅
I think that Jamie is the winner 🎖🎖🎖 👏he is the most inteligent of them all❤ much love to you all from Switzerland ❤❤❤
This one was easy for me
1 Mike he made a excellent dish and side within the time no flapping no rush just simple ease.
2. Barry again elegant dish well done but sounds like even though he didn’t season it the yogurt feta made up for it this tells me that the dish could also be easily over seasoned. This isn’t the kinda thing a typical home cook mid week is going to want to worry about they just want to get in get out and make a great meal.
3. J If only because it lacks originality and in my opinion while nachos are a perfectly acceptable meal for me Id be more likely to make them for a party/ get together as an appetizer rather than a actual mid week meal.
They all looked great I just don’t know that I can complete agree with Ben.
Jamie always comes first for me!
Awesome video guys!
I really thought Mike was gonnna win! SO CLOSE
3rd: Jamie
2nd: Baz
1st: Mike
i liked Mikes most full utilization of the machine
love everyone pouring out paprika onto the spoon rather than sticking the spoon in the tin…
Mike: "I'm gonna make a creole style jambalaya"
Mike 5 seconds later: *already fucked it up*
😂
For once I can't even pick a favourite. All three, please.
Barry kinda took this one, that lamb looks awesome.
Ugh, I hate these machines. They're basically hyped up soup makers, and all a soup maker is is a blender with a heating element. Such a waste of money. Chop your own food and throw it in a pot. I mean... look at the state of that "salsa". You can't control how it chops, so there's no way you'd get a decent salsa from it... that was just soup. Because it's a soup maker. Would also be nice if you mentioned it was an AD in the title and the video itself, not just a small "AD" in the video description.
2:25 When you think about it, the machine is not all that different from a toddler. Food goes in, goo comes out, and it makes a lot of noise in the meantime.
Do you guys know what a corn tortilla is over there? Like your tex Mex dishes look good but y'all use flour tortilla too often.
Hunkar begendi would be made amazingly in this glorious creation. Honestly so many recipes would go well in this but hunkar begendi is a Turkish lamb dish that has lamb cooked in tomatoes and herbs that sits on top of a creamy eggplant base #TOKITSquad
Sorry Mike, Baz deserved that fully. Looked phenomenal for a genuinely 30 minute cook.
Oooh, I liked the music playing during judging
Strangers In The Night by Andy Chandler and Alice Penrose
@@Xarlus Thanks!
Easy Salted Fish Fried Rice
This is another original recipe of mine, modified from regular “kampung fried rice” to suit our family love for the salted fish that are abundance in our east coast area of Malaysia. So easy to whip up if you’re looking for quick meals be it for breakfast or dinner!
#TOKITSquad
Ingredients :
• 4 garlic cloves
• 80 gm red onions
• 50 gm fresh red chillies, deseeded
• 3 bird's eye chillies
• 30 gm salted fish in oil
• 10 gm shrimp paste
• 1/4 tsp salt (optional)
• 70 gm cooking oil
• 100 gm green beans, diagonally cut in thin slices.
• 700 g overnight, cooked rice
• some fried salted fish, to garnish
Steps :
1. Place garlic cloves, shallots, red chillies, bird‘s eye chillies, salted fish, shrimp paste and salt in TOKIT OMNI Cook bowl, chop 5 sec/speed 5.
2. Scrape down sides of mixing bowl with spatula.
3. Add cooking oil, sauté 8 min/120°C/Rev 1
4. Add long beans, sauté 1 min/120°C/Rev 1
5. Insert whisk, add cooked rice, stir fry 5 min/140°C/BRev 1.
6. Remove whisk, garnish with fried salted fish and serve hot.
actually, is it possible that you provide the recipes for all these dishes? maybe mike's and jamie's dishes arent fit enough for the TOKIT recipe book, but they sure can be used in your normal recipe books.
Hi, i would like to use omni cook to sweet peanut Creme. Hope you will select my recipe. #TOKITSquad
Sweet Peanut Crème
Ingredients:
A: 260g fried peanuts, removed skin
B: 1000g water
C: (mixed well)
20g rice flour
110g water
D:
190g sugar
E:
100g coconut milk
Cooking:
1. Blend peanuts with 1000g water until fine.
2. Use Medium low heat bring to a boil.
3. Pour the ingredients C gradually and mix well and cook until feel thick.
4. Add sugar and stir till fully dissolve. Lastly add in coconut milk and mix well. Ready to served.
Love it guys back to old ways xx
Rock on, Baz! I'm so stealing that recipe~
LOL why are we cooking tabouleh, guy?
Is there a name for the song that starts at about 9:30? It kicks up during a lot of Pass it Ons when someone is really kicking ass and it always sticks in my head, it's my favorite song played on this channel.
Mike making Jambalaya is gonna start sortedwar 2
Sortedwar1 was Jamie vs Spain and paella.
😂😂💥💥
Three absolutely gorgeous offerings! Well done!
Hello, how are you doing Julia?
I would have preferred Mike's. In a midweek meal, doing so much prep work would have most people of my household go on the barricades since I am not very fast.
1) Mike 2) Jamie (jamie needs to give everyone beer ahah) 3) Baz
Everything looks amazing
#TOKITSquad how about the earliest known recipe? Mutton baked with liquorice and juniper berries. (Leek, semolina, juniper berries, liquorice root, coriander, shallots, garlic, sour cream, cumin seeds, salt and water)
I think the recipe I would love to try with the TOKIT machine would have to be a paella. The machine would comfortably make the sauces with fresh ingredients and cook the fish through perfectly 😍 #TOKITSquad #futureofkitchengadgets
how good must have been the dish made by Barry when even unseasoned was better than Mike's.
Looking ever son delicious.... want to have that device to get cooking.... cheers.
I feel like this was the most confident Mike has ever been on a win oof
Put them all on the machine, I'd eat them all!
I think the criticism of "well it's chili, we've been there before" is kind of ridiculous considering it's a midweek meal. People tend to eat the things they like and know they can cook well.
Also, Barry doesn't even know what Tabbouleh is and he didn't season it. How does an unseasoned dish that isn't even accurate beat a seasoned dish with a side dish? Though none of these dishes were what they claimed to be. Even inspired by Tabbouleh, Barry didn't come close. Mike's Jambalaya was a soup. Creole Jambalaya isn't soup. Jamie's chili was closer to what it claimed to be but still not. Mike wins, mostly because he didn't have to be reminded to season. The other two should lose a badge for basic skills if they don't know to season and taste by now.
All were great. I'm not a lover of chilli mince and the cous cous I am biased against because I likes mine well seasoned with some spice and cooked the Moraccan way. Mikes dish would have been my choice. He really did well with the whole challenge. I would have loved to have tasted them all.
IMO Mike would have deserved the win here.
As a southern American, I am pained by this. Guac isn't avocado and salsa. Jambalaya needs cayenne, doesn't have elotes, and feta isn't in elotes.
Wouldn't have guessed that win
1:Mike
2:Jamie
3: Barry
YO THAT MACHINE IS NUTS
Mike - 1, Barry - 2, Jaime-3.
Hello, how are you doing Anne?
I WANT A PRAWN. DIG OUT A PRAWN. MORE PRAWN.
Barry is always #1!! 😍😍
MIKE WON!! They should remember to not dump spices as large clumps may fall in as witnessed. 😆
Mike, Jamie and then Barry for me (I don’t eat lamb). Mike seasoned throughout and didn’t need reminding, as was said it is a basic as such both Jamie and Barry should have their seasoning badge removed.