CHRO - Saturday, May 25, 2024 - 07:00 a.m. (ET) - Segment #2

in a luxurious Asian ingredient challenge, and Alyssa is struggling with the XO sauce and pork belly in her pressure cooker. Things aren't working, but I'm not giving up. I have to get it back in the pressure cooker, hope that it cooks through and then finish it off in the pan. Alvin: Five minutes! (Lively dramatic theme music) Okay, pal, one more dunk. I've never deep-fried fish carcass before, so I have no idea what I'm doing, and I am doing it just by eye. Let's see what happens. I tell you, you will be only serving the fish. There's nowhere to hide. Jenny, she's never used these mushrooms before. I think she's complicating the dish. This is just one crazy dish, so I'm just hoping to pull it off. One minute! You have one more minute left. Come on! My pressure cooker didn't cook the pork really like I wanted, so I get the pork belly in the pan, and there's no time to do what I want to do right now. Time is always making me nervous here. I'm worried about getting everything out on the plate right now. I'm ready to go home. Judges: Ten! Nine! Eight! Seven! Six! Five! Four! Three! Two! One! Hands up! Man: Wow. (Applause) Whew. I'm not feeling the best. I wanted to put some more sauce on top, but I just didn't have time. Whew. I tried to just focus on the fish, not do a whole, whole lot to it. I am quite nervous. Jenny, please bring your dish to the front. I made a mushroomegg drop soup and a warm mushroom salad:rice, mint, nuts. And what else is in here? Jenny: There's Napa cabbage. There's a few different kinds of mushrooms. By looking at this, it looks like you added a lot. But let's taste it. Hm You have ingredients that are competing with one another. You know what I sense here, is that this is something you would cook at home. Mm-hmm. You would throw everything into a pot, gently simmer it, and that doesn't always work. This matsutake mushroom here is very unique. I wish you would have done a little bit less and just honoured the mushroom a little bit better. The rice. A nice crispy crunch, good flavour from that mushroom. In fact, I like the rice a little bit more than I like the soup. I think this was a really great effort. I feel it's somewhat in its experimental mode still. Mm-hmm. I think you just got a little carried away. Thank you, Jenny. Thank you. Josh, you're up. (Exhales) I'm hoping that thatblack garlic flavour is the star of thedish, 'cause if it's not, that's a one-wayticket back to Regina. What I have for youtoday is a pappardelle with black garlic creamsauce and some lump crab. I love black garlic. Now the most important thing is the balance. Oh man, wow. The black garlic sauce is beautiful. You get a lot of umami. It's great. I couldn't think of a better way to use black garlic. You really honour that ingredient. The pasta itself, we don't get that nice al dente, so it's a little bit tough. The egg yolk adds... Voila-- perfect touch. Good job. Thank you, Chef. Jennifer, please bring your dish to the front. This is, hands down, themost nervous that I've been. 'Cause it's a wholecarcass on a plate. And that's all. This is an ebisu dai carpaccio,and I've made a sauce with some chili, lime,garlic, ginger, and cilantro. And I've served it in the fried body. Six seasons, I've never seen anything likehis. That's a good thing. Oh, okay. Thank you, Chef. It's pretty amazing seasoning. It's just perfectly balanced. Wow. Last challenge, you struggled. This challenge, you're back in the game. You have incredible skill. Thank you so much, Chef. You know... You hit it on the spot. (Sighs) The texture was perfect. The way that you preserved and reused the carcass of this fish, I am deeply touched. Because Asians don't like to waste anything.

This is how we are so crazy rich. (Laughs) Now, you know in Asia only the honoured guests of the table gets to sink their teeth into this. The eyeballs. Today, I think the person to be honoured is you. (Whoosh) Red hot summer FOUR FARMERS ONE MISSION TRUE LOVE A NEW CROP OF DATERS PLUNGE INTO RURAL LIVING ON THE SHOW WITH REAL LIFE ROMANCE FARMING FOR LOVE ON CTV Want the power of 5 serum benefits in 1? New Olay Super Serum. Activates on skin. For visible results that beat the #1 luxury serum. A super glow for your best skin yet. Olay. How deep in my scalp does it go? Seven surface layers below. I feel it working! Naturally-derived micro-scrubbers! Exfoliatingly! Fights dandruff where it sleeps, Head & Shoulders. That grimey film on your teeth... Dr. G? That's actually the buildup of plaque bacteria, which can cause cavities. Unlike other toothpastes, Crest Pro-Health's Antibacterial Fluoride fights bacteria for 12 hours. It stops cavities before they start. Crest. Did you know you waste200 hoursa year hand washing dishes? Switch to your dishwasherand Cascade Platinum Plus. All you have to do isScrape Load, and you're done! Cascade. No prewash, no rewash,or your money back Looking for a smarter way to mop? Introducing the new Swiffer PowerMop. An all-in-one cleaning tool that gives you a mop and bucket clean in half the time. Our new cleaning pad has hundreds of scrubbing strips that absorb and lock dirt away. And it has a 360° swivel head that goes places a regular mop just can't. So you can clean your home faster and easier. Goodbye Hassle, Hello PowerMop. And with Terracycle, you can recycle your Swiffer Pads. ( ) Ever wonder what's around the next corner? ( ) ( ) Past the trees. ( ) Over the mountains? ( ) That's where adventure lives... ( ) Take a Nissan SUV and go find it. ( ) Summer starts... now! The NEW DQ Summer Blizzard Menu. New Peanut Butter Cookie Dough Party, New Picnic Peach Cobbler. And more delicious flavors. Start summer now! Only at DQ. Happy tastes good. This new Charmin Ultra Soft smooth tear has wavy edges. It's no ordinary square. New Charmin Ultra Soft smooth tear has wavy perforations that tear so much better with more cushiony softness. Enjoy the go with Charmin. -Having triplets is...amazing. -expensive. So, we switched to the bargain detergent, but we ended up using three times as much and the clothes still weren't as clean as with Tide. So we're back to Tide, and the clothes are clean again. Do three times the laundry and get a Tide clean. [stomach growling] ...It's nothing. Sounds like something. When you have Nausea, Heartburn, Indigestion, Upset Stomach, Diarrhea. Pepto Bismol coats... and soothes.. for fast relief when you need it most. (Whoosh) (Dramatic instrumental music) Now, you know in Asia only the honoured guests of the table gets to sink their teeth into this. The eyeballs. Today, I think the person to be honoured is you. (Softly) What? Are you sure? Yes! Thank you very much, Chef. You have certainly honoured this beloved Asian ingredient. You did it justice. I'm touched. Thank you, Chef. You can float back now. Yeah-- oh my god! (Applause) Dear diary, today I got to eat an eyeball on MasterChef Canada. Alyssa, please bring up your dish. Alyssa: I made anAsian-inspired pork belly, a celeriac purée, tarochip, and long beans. Great to see your plating be elevated to a whole new height. Thank you. You put XO sauce in the celeriac? Just a little bit. I don't get the XO sauce there.

The pork is just cooked. Just barely. And the XO sauce-- it needs more. I wanted to add some more at the end, and I just ran out of time. Time management issues. Yes, Chef. You know, I think you had the right idea going into this cook with the ingredients you've chosen. But the flavours that I was expecting of the purée and the pork... underwhelming. Chanelle! Please bring your dish up to the front. There's a Michelin star Asian chef up there, and I'm bringing up this luxury ingredient Asian dish. I'm really hoping it's up to his standard. So I did a crispy sushirice, a kale gomae, and then I did a panko abalone. The presentation--it's very neat. So, abalone, it's a luxurious and beloved dish in Asia, especially Hong Kong. The cook has to be perfect. (Crunch) The abalone... you got it! Good! Perfectly seasoned and very tender. It's got that nice crunch. The sushi rice... that is almost perfect. (Laughs) I actually think Cryssi wanted to throw you a curve ball. (Chanelle laughs) And you hit a home run. Thank you, Chef. I feel really good walking away from the tasting. I heard a homerun from Chef Alvin, and that was pretty unbelievableo hear. Cryssi, please bring up your dish for tasting. My dishes so far have been more homestyle, so today I'm really excited to show them it's a work of art. So what I've done iswagyu beef two ways. So I've done atataki and a tartare. Everything on the plate is just meant to showoff an amazing beef. You got to choose your luxurious Asian ingredient. Yes, I did. Well, at first glance stylish presentation. Clean, colourful, and eye-catching. What's the seasoning in the tartare? Cryssi: Some ponzu, some lime. It is fresh, it is flavorful. Yay! That beef still has that little firmness. The balance of all those ingredients works so well together. Thank you. Michael: Well done. Thank you, Chef. Cryssi, you know, tataki is usually seared on all sides. It's good. But the tataki needed some more time marinating. Okay. Claudio: And next time, I would prefer you do one thing really well and nail it. Okay. Andre, please bring up your dish. Andre: I made a cauliflowersteak with uni and mango sauce. I love innovation, and I never had cauliflower steak with sea urchin before, so that's innovative. The sauce with the mango-- I love that sauce. Silky but spicy. Except I only see a teaspoon of it. You should've had it all over the plate. You used a huge slab of cauliflower. The rice, the coconut-- it's a good idea, but where's the sea urchin there? It's not. But what was the star of the show? Both: The sea urchin. Yeah. The star of the show here is cauliflower. Andre: I'm super nervous. Okay, I've made a great sauce, whatever, but I feel like I've bombed that whole thing. I'm very worried it'smy time to go home. (Whoosh) Did you know you waste200 hoursa year hand washing dishes? Switch to your dishwasherand Cascade Platinum Plus. All you have to do isScrape Load, and you're done! Cascade. No prewash, no rewash,or your money back Are your gums bleeding and inflamed? New Colgate PerioGard toothpaste is clinically proven for healthier gums. It reduces bleeding and inflammation with its long-lasting Antibacterial activity. New Colgate PerioGard significantly reduces gum bleeding and inflammation. When the Murrays discovered Gain Scent Beads, they fell in love with the irresistible scent. Huh, huh, so did their dog Roger. Gain Scent Beads keep even the stinkiest stuff smelling fresh. Grace didn't believe in magic. But her daughter was happy to prove her wrong. You were made to dream about it for years. We were made to help you book it in minutes. This is an Oreo. Sorry team, I'll call you back. Dad: Hello. First we twist, then we lick.

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