Next Food Network Star Full Episodes

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Next Food Network Star Full Episodes



(narrator)coming up on"star salvation"... maybe i wasn't as awfulas i thought i was. i take the top off my blender... aw. where'd my purpleand red carrots go?



Next Food Network Star Full Episodes

Next Food Network Star Full Episodes, (narrator)iron chef alex guarnaschelli and eddie jackson, winner of"food network star" season 11, will mentor eliminated finalistsfrom "food network star" through a series of challengesthat will prepare one of them


for the second chanceof a lifetime. monterey and yaku, you havemade it to the fourth stage of "star salvation,"nicely done. yay! guys, you all rememberour next eliminated finalist. hello! joy! (joy)i walk in,and i see monterey and yaku, and i know that they're gonnagive me a run for my money.


i've really gotta knock itout of the park. welcome, joy. thank you. bobby and giada lovedyour southern charm and your family stories. but... your dishes didn't alwaysdeliver the flavorsyou promised. joy, your tropicaljezebel chicken. it was sweet,but it wasn't sassy.


i didn't getboth flavor profiles. a food network star is alwaysexploring the latestculinary trends, and one of the biggestcooking-at-home trendsthese days is having ingredientsfor a first-class dinner delivered right to your door, or, in this case,right to your prep stations. joy, since you're the newestaddition to our competition, why don't you open the box todiscover the trendy ingredients you'll be cooking with--rainbow carrots with tops.


carrots. you've got steel-cut oats. nice. (alex)coconut sugar, seaweed. seaweed?man, alex, you reallyhit us with this one. (alex)so in this challenge, all threeof you are gonna be using the same fourtrendy ingredients. you will also need to usea trendy technique or process to make a deliciousand cohesive dish.


trendy in my neck of the woodsi putting butter and cinnamon on a baked sweet potato.i don't know about this. you're gonna get 30 minutesto cook. after you're done withyour dish, you're gonnajump into the demo kitchen for a 60-secondon-camera presentation. you're gonna present your dish,and you're gonna describe the trendy techniquethat you used to make it. all right, guys,your 30 minutes start...now! (yaku)we have 30 minutes to usethese four trendy items--


my wheels get to spinning,and i'm thinking steak. for this challenge,i'm making new york steak on top of a smearof dijon carrot puree. cuttin' up the nori seaweedto get on my steak to get a little bit ofthat sea salty taste, then i'm searin' my steakand finishing it offin the oven. yeah, boy. my trendy technique kind of goeswith the spirit of juicing. i mean, everyone'sjuicing nowadays.


i'm letting my steel-cut oatssteep in the water, adding some brown sugar,then i'm gonna finish it off with a little bit ofcoconut water and turn that into a nice,refreshing drink. (joy)i am going to makea baked salmon with pesto,sugared rainbow carrots, which we call copper penniesin the south, with the steel-cut oatsas my side dish. i wear trendy clothes,but trendy food?


a little out of my element,but that's all right. i'm gonna make it work. i'm getting the leaves off ofthe carrots and getting them in the food processor along withthe basil and the pecans and garlic, cayenne pepper,some olive oil. joy, what are you makin'over there? i'm makin' a lot of prayers. [laughs] (joy)i'm using the carrot topsin my basil pesto,


so that's my trendy technique. this dish is all hingingon this pesto. i work in a restaurant. staying on top of food trendsis very important. people are eating healthierthese days, and then i think, vegan. so i'm making a dishthat i've named variations on spring carrot, and i'm gonna makea coconut seaweed cream.


i'm gonna really show thatvegetables can be the starof your dish. so i'm doing my carrotsin two different ways. i'm poaching themand i'm roasting them. that's what i do every day--i make hip, trendy food that excites people, so yakuand joy better watch out. ten minutes left! god, that's so little time! how we doin'? (joy)feelin' good.i'm feelin' good.


i'm gonna take the oatsand make copper pennieslike we do in the south, and i'm gonna fry the seaweedas garnish on top. i would just recommendyou bake it. okay. i was thinkin' about fryin'the seaweed, but whenever the iron chefgives me a tip,i'm gonna take it. i've got the rainbow carrotsgoin' in a pot with these oats. little bit of chicken stockto give it more liquid so that it cooks down,


and i'm just hopin' that'sgonna get done in time. yaku! yes, sir! what you got goin' on?i don't see anything. i got my steaks in the oven. well, let's see what's goin' on? i like that nutty flavor thatthe seaweed is gonna give it. that's why i got some herbs inthere, and it's gonna go with, uh, colored carrot puree,


so it's gonna be niceand vibrant on the plate. what's the liquid base in there? um, it's chicken stock,it's the carrots, it's rosemary, thyme. so i'm taking my mixtureof my carrots, and i'm pureeing itin the mixer so i can give ita nice, smooth feel. i take the top off my blender. i don't see anything but brown.


it doesn't look that appealingat this point. monterey, is this your stationright here? are you poaching each colorof carrot individually? (monterey)yeah, separately. otherwise, the colorsbleed together. there's a trend right there. there's a trend--yeah. to make my coconut cream,i infuse coconut milk with some seaweed and let itsteep over a medium flame.


i buzz it with a hand blender togive it a little bit of a froth, 'cause it's gonna lookreally cool on the platewith, like, little bubbles. five minutes, guys! (joy)i go back to check on my carrots,and my oats are still crunchy. to try to get these oats cooked,i am adding more liquid, and i'm putting another panon top of the pot to keep the moisture inand try to get them to cook a little more rapidly.


hopefully that'll work. i thought that my puree would bemore of a brighter color due to my purple carrots,so i add a little bit of coconut sugarto my plate, and i start to caramelize itwith a torch. this is gonna add a little bitmore texture and crunchto the puree. i'm gonna hope that they payattention to the flavor more than the actual look. (alex)you guys haveone minute left.


you're down toyour last minute. (monterey)i start to build my plate. i put the roasted carrots down, drizzle of the coconut cream,lookin' at it, and i'm like, "i just needsomething on here." so i sprintto the produce fridge,grab a bunch of carrots, rip the top off,and, like, use as a garnish. five, four, three, two,


one! (eddie)stop! beautiful. all right, monterey,you have 60 seconds to describe your dishdirectly to the camera. (monterey)so before i delivermy presentation, i feel great about my dish. four, three, two... but once they call action,it's like being in freefall.


i have my variationson spring carrot. it's bursting with verdant,herbaceous, springtime flavors. herbaceous and verdant?where did that come from? now this plate is prettyas a picture. best of all,it's completely vegan. it's the perfect dish--[stuttering] [laughing]it'll be sucha crowd pleaser. i think thatthis confidence issue is


you owning your authority. you laugh off something,which is light and fun, but it looks like you'relaughing off what you just said. confidence that you have inyour cooking, like, you have to bring it on camera, like,each and every time. also, you used some other wordslike "verdant" and "herbaceous" that sound smart,but they don'tmake me want to eat. all right, so we can, um,go ahead and taste your food. this is the bestplate of food we've hadin this whole competition.


because it's conceptualized. i got one bite, and it was justthe perfect balance. you've nailed this,but you've gotta make mewant to make it and eat it. (monterey)oh, my god! alex, you just made my life. joy, you got 60 secondsto describe your dish to camera. two... hello, i'm joy thompson.


i'm a wife, mother of five,and a home cook turned restaurateur--what i've done today is taken a baked salmon,and i put a pesto on it, but not just any pesto--this has rainbow carrot leaves inside the pesto,so it's also got some pecans for our southern point of view,a little bit of seaweed on top to cut that sweetness. when you came out,i could see the nerves in you. i spotted it immediately.


yeah, i mean a little poppin'and lockin' to loosen it up. i loved when you said,"not just any pesto." this pesto, you specificallyreferred to ingredients and what makesthis pesto unique. i wonder if taking a biteof your food wouldn't be a way to connectwith what you did. okay, yes. (alex)all right, so why don'twe taste your food? (joy)as i'm standing therewatching the judges eat my dish,


i'm just trying to seesome kind of reaction. the pesto is really good. i was born in georgia,that's, like, the home of pecans,so you using that in the pesto definitely letyour inner self shine. and i like thatyou used the whole carrot,from head to toe. the issue that i'm havingis the oats. they're underdone. a little on the bird seedy side.


the steel-cut oats may bemy ticket back home. okay, yaku, you feel ready? i'm ready. three...two... how you doin'?i'm chef yaku, and i have a beautiful platein front of me. i infused the coconut sugarwith the seaweed from my steak, and i seared it,gave it a nice crisp. juicin' is the big crazenowadays.


i've takenmy steel-cut oatmeal, and i infused it with a littlewater and coconut milk. refreshing. all right, yaku, i felt, during your presentation,like it was a basketball game. it was a differenceof halves. so the first half,you were a little bit cold, but second half,i thought that it was flawless. it was energetic,i believed you.


i think takinga drink was key. you should think about whatyou need to really connect so that i get that personaltouch from you. (alex)let's taste your food. by cutting that nori seaweed,putting it right on the steak, the net result is this exteriorcrust that is sweet from the sugaryou sprinkled on it, and also gotthis deeply savory taste that is fantastic.


gotta be honest with you. i'm not a big fan of,like, brown smear. it's just not pleasingto my eye. visually, not your moststunning dish. (yaku)this has been one of my worstpresented dishes. i'm hopin' this doesn'tsend me home. yaku, joy, monterey. this was one of our toughestchallenges yet. incorporating four dissimilaritems into one cohesive dish


is not easy. the three of you came up withsome really clever solutions. yeah. in terms of your presentation,there were mixed results. so today, in this challenge,there really wasn't a clear-cut winner. monterey, i'm startingto feel a little bit likea broken record. you are just not giving usthat feeling that you're confidentin your own abilities,


which is so confusing, because you deliveredone of the best platesof the whole competition. yaku, what we're bothlooking for is just week in and week out,that we constantly getto know more about you through your stories,through your descriptionof food, and today, i just felt like,you know, i got half of that, and i didn't get all of that. joy, your presentationwas a little... [inhales sharply]...buttoned up,


very nervous. you came herewith a reputation for having that big,bold personality. you gotta be able to justlive that on camera. unfortunately, one ofyou will be going home. the person who will beleaving us today is... i'm really sorry to say it. it's joy. thank you. i appreciatethe opportunity.


thank you, joy. i'm feeling disappointed,you know, i came in hoping to really knockthis one out of the park, and it just didn'twork out that way.




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