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1 | 00:00:01,040 | 00:00:03,560 | MAEVE O'MEARA: It's Mexican Week on The Chefs' Line... | MAEVE O'MEARA: It's Mexican Week on The Chefs' Line... |
2 | 00:00:03,760 | 00:00:05,080 | (ALL SING) | (ALL SING) |
3 | 00:00:05,280 | 00:00:07,240 | ..and tonight, we're steaming things up... | ..and tonight, we're steaming things up... |
4 | 00:00:07,440 | 00:00:09,280 | Muy bueno. ..with tamales. | Muy bueno. ..with tamales. |
5 | 00:00:09,480 | 00:00:12,440 | It is my grandmother's recipe. | It is my grandmother's recipe. |
6 | 00:00:12,640 | 00:00:15,360 | A much-loved Mexican street food, | A much-loved Mexican street food, |
7 | 00:00:15,560 | 00:00:17,800 | tamales typically have meat fillings, | tamales typically have meat fillings, |
8 | 00:00:18,000 | 00:00:22,520 | are coated in a delicious sauce and are wrapped in a cornflour dough. | are coated in a delicious sauce and are wrapped in a cornflour dough. |
9 | 00:00:22,720 | 00:00:24,160 | My mama's secret. | My mama's secret. |
10 | 00:00:24,360 | 00:00:27,360 | All week, some of Australia's best home cooks | All week, some of Australia's best home cooks |
11 | 00:00:27,560 | 00:00:29,560 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
12 | 00:00:29,760 | 00:00:32,440 | against top Mexican restaurant, Mamasita. | against top Mexican restaurant, Mamasita. |
13 | 00:00:32,640 | 00:00:35,040 | The flavour, unbelievable. | The flavour, unbelievable. |
14 | 00:00:35,240 | 00:00:37,320 | And tonight, our home cooks | And tonight, our home cooks |
15 | 00:00:37,520 | 00:00:39,840 | are up against the third stop in their Chefs' Line, | are up against the third stop in their Chefs' Line, |
16 | 00:00:40,040 | 00:00:41,720 | sous chef Aiven. | sous chef Aiven. |
17 | 00:00:41,920 | 00:00:43,200 | The pressure is definitely on. | The pressure is definitely on. |
18 | 00:00:43,400 | 00:00:46,920 | As the week progresses, the competition escalates in difficulty | As the week progresses, the competition escalates in difficulty |
19 | 00:00:47,120 | 00:00:49,440 | from the apprentice, all the way... | from the apprentice, all the way... |
20 | 00:00:49,640 | 00:00:51,640 | Vamanos. Vamanos, si. | Vamanos. Vamanos, si. |
21 | 00:00:51,840 | 00:00:53,720 | ..to the head chef. | ..to the head chef. |
22 | 00:00:53,920 | 00:00:57,080 | But whose tamales will win them the chance | But whose tamales will win them the chance |
23 | 00:00:57,280 | 00:01:00,760 | to reach the end of The Chefs' line? | to reach the end of The Chefs' line? |
24 | 00:01:06,480 | 00:01:08,160 | Tonight in The Chefs' Line kitchen | Tonight in The Chefs' Line kitchen |
25 | 00:01:08,360 | 00:01:14,080 | we are making the ultimate Mexican convenience food, tamales! | we are making the ultimate Mexican convenience food, tamales! |
26 | 00:01:14,280 | 00:01:16,360 | ALL: Whoo! | ALL: Whoo! |
27 | 00:01:18,640 | 00:01:21,480 | Because all three of you beat the restaurant last night, | Because all three of you beat the restaurant last night, |
28 | 00:01:21,680 | 00:01:23,080 | you're all still here! | you're all still here! |
29 | 00:01:23,280 | 00:01:25,360 | ALL: Whoo! | ALL: Whoo! |
30 | 00:01:25,560 | 00:01:28,880 | Tonight will decide which two of you will go into the final | Tonight will decide which two of you will go into the final |
31 | 00:01:29,080 | 00:01:31,960 | to head off against head chef Michael. | to head off against head chef Michael. |
32 | 00:01:32,160 | 00:01:35,480 | Head chef Michael, restaurant Mamasita, good to see you again. | Head chef Michael, restaurant Mamasita, good to see you again. |
33 | 00:01:35,680 | 00:01:37,200 | Thanks for having us. | Thanks for having us. |
34 | 00:01:37,400 | 00:01:40,280 | Now, it's all been going the home cooks way so far, | Now, it's all been going the home cooks way so far, |
35 | 00:01:40,480 | 00:01:42,720 | who's up next to face the home cooks? | who's up next to face the home cooks? |
36 | 00:01:42,920 | 00:01:45,680 | Next to face the home cooks is sous chef Aiven. | Next to face the home cooks is sous chef Aiven. |
37 | 00:01:45,880 | 00:01:47,960 | Sous chef Aivan, it's time for you to show us | Sous chef Aivan, it's time for you to show us |
38 | 00:01:48,160 | 00:01:50,120 | why you are head chef Michael's right-hand man. | why you are head chef Michael's right-hand man. |
39 | 00:01:50,320 | 00:01:51,800 | Please step up to the bench. | Please step up to the bench. |
40 | 00:01:53,440 | 00:01:55,680 | Chefs' Line, please take your seats. | Chefs' Line, please take your seats. |
41 | 00:01:57,200 | 00:01:59,320 | Tonight's blind judge will be Melissa, | Tonight's blind judge will be Melissa, |
42 | 00:01:59,520 | 00:02:03,280 | so you better take yourself away so you don't know whose tamales is who. | so you better take yourself away so you don't know whose tamales is who. |
43 | 00:02:03,480 | 00:02:05,720 | I can't wait. Good luck! | I can't wait. Good luck! |
44 | 00:02:09,240 | 00:02:11,600 | Sous chef Aivan, home cooks, | Sous chef Aivan, home cooks, |
45 | 00:02:11,800 | 00:02:14,800 | you have 90 minutes to serve up your best tamales. | you have 90 minutes to serve up your best tamales. |
46 | 00:02:15,000 | 00:02:17,280 | Let's cook! (ALL CHEER) | Let's cook! (ALL CHEER) |
47 | 00:02:17,480 | 00:02:19,400 | Aiven, let's go. | Aiven, let's go. |
48 | 00:02:19,600 | 00:02:21,800 | Vamanos. Vamanos. | Vamanos. Vamanos. |
49 | 00:02:27,160 | 00:02:28,600 | DAN HONG: Well, Mark, | DAN HONG: Well, Mark, |
50 | 00:02:28,800 | 00:02:31,440 | tamales is one of the most popular street foods in Mexico | tamales is one of the most popular street foods in Mexico |
51 | 00:02:31,640 | 00:02:33,120 | besides the taco | besides the taco |
52 | 00:02:33,320 | 00:02:35,440 | and it's traditionally eaten at breakfast time, | and it's traditionally eaten at breakfast time, |
53 | 00:02:35,640 | 00:02:38,200 | usually it's a meat filling coated in a sauce | usually it's a meat filling coated in a sauce |
54 | 00:02:38,400 | 00:02:40,720 | then wrapped in dough and then steamed. | then wrapped in dough and then steamed. |
55 | 00:02:40,920 | 00:02:44,920 | So it's really, like, what people eat to get through their days | So it's really, like, what people eat to get through their days |
56 | 00:02:45,120 | 00:02:48,600 | and it's very cheap, very convenient and very delicious. | and it's very cheap, very convenient and very delicious. |
57 | 00:02:48,800 | 00:02:51,720 | Well, their version of our egg and bacon roll basically, isn't it? | Well, their version of our egg and bacon roll basically, isn't it? |
58 | 00:02:51,920 | 00:02:53,360 | Basically, yeah. | Basically, yeah. |
59 | 00:02:56,880 | 00:03:00,880 | My name is Alejandra, I'm from Venezuela, South America. | My name is Alejandra, I'm from Venezuela, South America. |
60 | 00:03:03,120 | 00:03:04,960 | Oh, I'm making chicken tamales tonight. | Oh, I'm making chicken tamales tonight. |
61 | 00:03:05,160 | 00:03:06,800 | The tamales is really important in Mexico, | The tamales is really important in Mexico, |
62 | 00:03:07,000 | 00:03:08,440 | it's also important in Venezuela. | it's also important in Venezuela. |
63 | 00:03:08,640 | 00:03:10,000 | I'm going to do, like, a mixture | I'm going to do, like, a mixture |
64 | 00:03:10,200 | 00:03:13,880 | of, you know, those two countries but two flavours. | of, you know, those two countries but two flavours. |
65 | 00:03:15,000 | 00:03:17,520 | I feel so good when I cook. | I feel so good when I cook. |
66 | 00:03:17,720 | 00:03:19,800 | I feel so happy because I learn something | I feel so happy because I learn something |
67 | 00:03:20,000 | 00:03:23,040 | that I really wanted to learn when I was a kid. | that I really wanted to learn when I was a kid. |
68 | 00:03:24,440 | 00:03:27,000 | The first thing, you have to boil the chicken. | The first thing, you have to boil the chicken. |
69 | 00:03:27,200 | 00:03:30,720 | While the chicken is boiling, you need to cut the vegetables. | While the chicken is boiling, you need to cut the vegetables. |
70 | 00:03:30,920 | 00:03:34,480 | So, we have to make a really good sofrito to put on the chicken first | So, we have to make a really good sofrito to put on the chicken first |
71 | 00:03:34,680 | 00:03:36,120 | and then just cook it. | and then just cook it. |
72 | 00:03:36,320 | 00:03:39,240 | Sofrito is, like, garlic, onion, coriander, | Sofrito is, like, garlic, onion, coriander, |
73 | 00:03:39,440 | 00:03:43,720 | and you have to saute on... I use annatto oil. | and you have to saute on... I use annatto oil. |
74 | 00:03:45,320 | 00:03:48,480 | And the purpose of this - it gives colour. | And the purpose of this - it gives colour. |
75 | 00:03:48,680 | 00:03:53,960 | It doesn't give flavour, it's just colour and the food looks nice. | It doesn't give flavour, it's just colour and the food looks nice. |
76 | 00:03:54,160 | 00:03:56,240 | I need to shred the chicken. | I need to shred the chicken. |
77 | 00:03:56,440 | 00:04:00,840 | It's really hot, so my mum, she teach me this secret. Let's try. | It's really hot, so my mum, she teach me this secret. Let's try. |
78 | 00:04:09,280 | 00:04:12,080 | DAN HONG: Well, I love seeing all these kitchen tricks. | DAN HONG: Well, I love seeing all these kitchen tricks. |
79 | 00:04:12,280 | 00:04:15,080 | Out of my 18 years of cooking professionally, | Out of my 18 years of cooking professionally, |
80 | 00:04:15,280 | 00:04:17,600 | I've never seen a technique like that in my life. | I've never seen a technique like that in my life. |
81 | 00:04:19,440 | 00:04:21,920 | What are we doing here? No, no, no, no, no, no, no! | What are we doing here? No, no, no, no, no, no, no! |
82 | 00:04:22,120 | 00:04:25,880 | This is mum's secret? That's my mum... my mama's secret. | This is mum's secret? That's my mum... my mama's secret. |
83 | 00:04:26,080 | 00:04:27,600 | Shredding hot chicken. | Shredding hot chicken. |
84 | 00:04:27,800 | 00:04:30,280 | Don't copy my secret. Smells pretty good. | Don't copy my secret. Smells pretty good. |
85 | 00:04:35,280 | 00:04:38,600 | My name is Maria. I'm from Melbourne, Victoria. | My name is Maria. I'm from Melbourne, Victoria. |
86 | 00:04:38,800 | 00:04:41,200 | So, tonight, I'm making green tamales. | So, tonight, I'm making green tamales. |
87 | 00:04:41,400 | 00:04:44,920 | It's special recipe from the street foods of Mexico City. | It's special recipe from the street foods of Mexico City. |
88 | 00:04:45,120 | 00:04:48,480 | They need to be juicy in the inside with a filling of chicken, | They need to be juicy in the inside with a filling of chicken, |
89 | 00:04:48,680 | 00:04:51,400 | very tasty with a salsa verde. | very tasty with a salsa verde. |
90 | 00:04:51,600 | 00:04:53,200 | One of my neighbours | One of my neighbours |
91 | 00:04:53,400 | 00:04:56,840 | who used to work in the streets of Mexico City selling tamales, | who used to work in the streets of Mexico City selling tamales, |
92 | 00:04:57,040 | 00:04:58,840 | she gave me the recipe for this. | she gave me the recipe for this. |
93 | 00:04:59,040 | 00:05:00,680 | We are originally from Mexico. | We are originally from Mexico. |
94 | 00:05:02,040 | 00:05:04,040 | I'm cooking all these traditional dishes, | I'm cooking all these traditional dishes, |
95 | 00:05:04,240 | 00:05:06,680 | it's the way I connect with my roots. | it's the way I connect with my roots. |
96 | 00:05:06,880 | 00:05:10,520 | So, right now I'm mixing the dough for the tamales. | So, right now I'm mixing the dough for the tamales. |
97 | 00:05:10,720 | 00:05:15,680 | I mix cornflour, chicken stock and the lard. | I mix cornflour, chicken stock and the lard. |
98 | 00:05:15,880 | 00:05:20,360 | It needs to have this ice-cream texture, that means it's ready. | It needs to have this ice-cream texture, that means it's ready. |
99 | 00:05:20,560 | 00:05:24,080 | Tamales dough has to be soft and juicy | Tamales dough has to be soft and juicy |
100 | 00:05:24,280 | 00:05:27,760 | and it will be accompanied with a green salsa. | and it will be accompanied with a green salsa. |
101 | 00:05:27,960 | 00:05:29,960 | So, right now I'm doing the salsa verde, | So, right now I'm doing the salsa verde, |
102 | 00:05:30,160 | 00:05:34,400 | so I'm just blending together onion, garlic, chilli, tomatillo | so I'm just blending together onion, garlic, chilli, tomatillo |
103 | 00:05:34,600 | 00:05:35,920 | and coriander. | and coriander. |
104 | 00:05:36,120 | 00:05:37,840 | I want Melissa to taste | I want Melissa to taste |
105 | 00:05:38,040 | 00:05:41,640 | the real Mexican street food we eat every day. | the real Mexican street food we eat every day. |
106 | 00:05:41,840 | 00:05:43,400 | It's good. | It's good. |
107 | 00:05:48,280 | 00:05:50,400 | I am Juan. I am from Mexico. | I am Juan. I am from Mexico. |
108 | 00:05:51,680 | 00:05:58,320 | Tonight, I am cooking tamales de cochinita, which is pork tamales. | Tonight, I am cooking tamales de cochinita, which is pork tamales. |
109 | 00:05:58,520 | 00:06:02,000 | The difference between a house and a home is the cooking, | The difference between a house and a home is the cooking, |
110 | 00:06:02,200 | 00:06:04,920 | it is what bonds the family together. | it is what bonds the family together. |
111 | 00:06:07,520 | 00:06:10,480 | The first thing is to get the filling done. | The first thing is to get the filling done. |
112 | 00:06:10,680 | 00:06:15,360 | I chose pork fried with onion, the tamales can be dry | I chose pork fried with onion, the tamales can be dry |
113 | 00:06:15,560 | 00:06:18,120 | and the filling makes all the difference, | and the filling makes all the difference, |
114 | 00:06:18,320 | 00:06:20,360 | so I have to make the sauce. | so I have to make the sauce. |
115 | 00:06:20,560 | 00:06:27,120 | The condiment called annatto is combined with orange juice. | The condiment called annatto is combined with orange juice. |
116 | 00:06:27,320 | 00:06:29,720 | It's very typical. | It's very typical. |
117 | 00:06:37,080 | 00:06:40,520 | At the same time, I have to start making my dough. | At the same time, I have to start making my dough. |
118 | 00:06:41,560 | 00:06:44,240 | This is a pork lard. | This is a pork lard. |
119 | 00:06:44,440 | 00:06:46,520 | I'm going to add annatto to the mix | I'm going to add annatto to the mix |
120 | 00:06:46,720 | 00:06:51,360 | so we're going to end up, like, with a... with a coloured dough. | so we're going to end up, like, with a... with a coloured dough. |
121 | 00:06:51,560 | 00:06:54,440 | So that's the main difference. | So that's the main difference. |
122 | 00:06:56,320 | 00:06:59,160 | It is my grandmother's recipe. | It is my grandmother's recipe. |
123 | 00:06:59,360 | 00:07:02,120 | My grandmother made tamales for special occasions | My grandmother made tamales for special occasions |
124 | 00:07:02,320 | 00:07:05,120 | and that's where the family tradition started. | and that's where the family tradition started. |
125 | 00:07:10,520 | 00:07:15,520 | MAEVE O'MEARA: Our three home cooks are proving to be formidable competitors. | MAEVE O'MEARA: Our three home cooks are proving to be formidable competitors. |
126 | 00:07:15,720 | 00:07:17,920 | Renowned restaurant Mamasita is out for the win | Renowned restaurant Mamasita is out for the win |
127 | 00:07:18,120 | 00:07:22,680 | so now, it's up to sous chef Aiven to knock out the competition | so now, it's up to sous chef Aiven to knock out the competition |
128 | 00:07:22,880 | 00:07:26,080 | with his modern take on a Mexican tamal. | with his modern take on a Mexican tamal. |
129 | 00:07:26,280 | 00:07:28,680 | So, today we're doing a Veracruz-tyle fish tamal | So, today we're doing a Veracruz-tyle fish tamal |
130 | 00:07:28,880 | 00:07:31,280 | and a chargrilled mandarin salad. | and a chargrilled mandarin salad. |
131 | 00:07:31,480 | 00:07:34,360 | Veracruz is a region where the Spanish landed | Veracruz is a region where the Spanish landed |
132 | 00:07:34,560 | 00:07:37,960 | so that cooking has got tonnes of Spanish influence | so that cooking has got tonnes of Spanish influence |
133 | 00:07:38,160 | 00:07:41,520 | including using tonnes of, like, capers, olives. | including using tonnes of, like, capers, olives. |
134 | 00:07:41,720 | 00:07:43,760 | So we're just doing a twist on the tamal | So we're just doing a twist on the tamal |
135 | 00:07:43,960 | 00:07:45,880 | and infuse those flavours into our dish. | and infuse those flavours into our dish. |
136 | 00:07:46,080 | 00:07:48,800 | MICHAEL: Aiven, my sous chef, is a very solid chef. | MICHAEL: Aiven, my sous chef, is a very solid chef. |
137 | 00:07:49,000 | 00:07:51,520 | With two cooks down and no win in sight for Mamasita, | With two cooks down and no win in sight for Mamasita, |
138 | 00:07:51,720 | 00:07:54,040 | we're really hoping that Aiven comes through with the goods. | we're really hoping that Aiven comes through with the goods. |
139 | 00:07:54,240 | 00:07:57,800 | First of all, I will have to make a Veracruz-style marinade. | First of all, I will have to make a Veracruz-style marinade. |
140 | 00:07:58,000 | 00:08:01,240 | I need to combine a bit of water, white wine, white wine vinegar, | I need to combine a bit of water, white wine, white wine vinegar, |
141 | 00:08:01,440 | 00:08:04,240 | bring it up to the boil, add my carrots in | bring it up to the boil, add my carrots in |
142 | 00:08:04,440 | 00:08:07,080 | and at the same time, I need to toast up some peppercorn, | and at the same time, I need to toast up some peppercorn, |
143 | 00:08:07,280 | 00:08:08,720 | cumin and coriander seed. | cumin and coriander seed. |
144 | 00:08:08,920 | 00:08:11,720 | Yeah. The spices are nice and hot there. | Yeah. The spices are nice and hot there. |
145 | 00:08:11,920 | 00:08:14,320 | Might want to drop the temperature there a little. | Might want to drop the temperature there a little. |
146 | 00:08:14,520 | 00:08:18,040 | It's very important to toast the cumin and coriander | It's very important to toast the cumin and coriander |
147 | 00:08:18,240 | 00:08:20,000 | to reactivate the scent. | to reactivate the scent. |
148 | 00:08:20,200 | 00:08:22,960 | The fragrance from coriander seed will lift the marinade itself | The fragrance from coriander seed will lift the marinade itself |
149 | 00:08:23,160 | 00:08:24,920 | and cumin gives it a bit of body and depth. | and cumin gives it a bit of body and depth. |
150 | 00:08:25,120 | 00:08:28,120 | The next process for me is I need to finish up my spice mix | The next process for me is I need to finish up my spice mix |
151 | 00:08:28,320 | 00:08:31,800 | that's meant to go into the marinade. | that's meant to go into the marinade. |
152 | 00:08:33,720 | 00:08:37,120 | So, at this stage I'm going to start on my tamal dough. | So, at this stage I'm going to start on my tamal dough. |
153 | 00:08:37,320 | 00:08:41,520 | Uh, what I need to do is to whip pork fat into a fluffy state. | Uh, what I need to do is to whip pork fat into a fluffy state. |
154 | 00:08:41,720 | 00:08:45,400 | Tamales is mainly made out of a masa dough. | Tamales is mainly made out of a masa dough. |
155 | 00:08:45,600 | 00:08:48,840 | You pretty much just combine masa harina which is made out of corn, | You pretty much just combine masa harina which is made out of corn, |
156 | 00:08:49,040 | 00:08:51,080 | just like everything else in Mexico, | just like everything else in Mexico, |
157 | 00:08:51,280 | 00:08:53,880 | lukewarm water and a bit of pork fat | lukewarm water and a bit of pork fat |
158 | 00:08:54,080 | 00:08:55,480 | and just kind of mix it into a dough. | and just kind of mix it into a dough. |
159 | 00:08:55,680 | 00:08:57,400 | There's also some baking powder in there | There's also some baking powder in there |
160 | 00:08:57,600 | 00:08:58,880 | to help aerate the dough itself | to help aerate the dough itself |
161 | 00:08:59,080 | 00:09:01,120 | so that once we steam it it won't be too dense. | so that once we steam it it won't be too dense. |
162 | 00:09:01,360 | 00:09:04,000 | And how's your sous chef Aiven going? He's tracking along. | And how's your sous chef Aiven going? He's tracking along. |
163 | 00:09:04,200 | 00:09:07,040 | He's just a little bit behind from where I think he should be. | He's just a little bit behind from where I think he should be. |
164 | 00:09:07,240 | 00:09:08,520 | Cut his carrots a little bit bigger | Cut his carrots a little bit bigger |
165 | 00:09:08,720 | 00:09:11,000 | and they've taken a little bit longer to cook. | and they've taken a little bit longer to cook. |
166 | 00:09:11,200 | 00:09:13,240 | There is a bit of pressure coming from the team. | There is a bit of pressure coming from the team. |
167 | 00:09:13,440 | 00:09:14,880 | However, I'm quite confident, | However, I'm quite confident, |
168 | 00:09:15,080 | 00:09:17,240 | so I wasn't paying too much attention to them. | so I wasn't paying too much attention to them. |
169 | 00:09:17,440 | 00:09:18,720 | I had it all under control. | I had it all under control. |
170 | 00:09:18,920 | 00:09:20,520 | The pressure's definitely on, | The pressure's definitely on, |
171 | 00:09:20,720 | 00:09:23,760 | especially after we've lost the last two days. | especially after we've lost the last two days. |
172 | 00:09:23,960 | 00:09:26,160 | And I definitely have to bring some back for the restaurant. | And I definitely have to bring some back for the restaurant. |
173 | 00:09:26,360 | 00:09:28,240 | DAN HONG: Mexican cuisine's that type of cuisine | DAN HONG: Mexican cuisine's that type of cuisine |
174 | 00:09:28,440 | 00:09:30,720 | where what can be better than a traditional recipe? | where what can be better than a traditional recipe? |
175 | 00:09:30,920 | 00:09:32,480 | If it ain't broke, why fix it? | If it ain't broke, why fix it? |
176 | 00:09:32,680 | 00:09:34,080 | And sometimes these home cooks, | And sometimes these home cooks, |
177 | 00:09:34,280 | 00:09:38,760 | they just come in with these family recipes and they're just that good. | they just come in with these family recipes and they're just that good. |
178 | 00:09:45,440 | 00:09:47,960 | MAEVE O'MEARA: It's a Mexican fiesta in The Chefs' Line kitchen. | MAEVE O'MEARA: It's a Mexican fiesta in The Chefs' Line kitchen. |
179 | 00:09:48,160 | 00:09:51,640 | Our three home cooks are riding high on a winning streak. | Our three home cooks are riding high on a winning streak. |
180 | 00:09:51,840 | 00:09:53,080 | Now it's better. | Now it's better. |
181 | 00:09:53,280 | 00:09:56,960 | And now, up against sous chef Aiven from Mamasita, | And now, up against sous chef Aiven from Mamasita, |
182 | 00:09:57,160 | 00:09:58,880 | they're all hoping their tamales | they're all hoping their tamales |
183 | 00:09:59,080 | 00:10:02,920 | will have blind-tasting judge Melissa singing its praises. | will have blind-tasting judge Melissa singing its praises. |
184 | 00:10:03,120 | 00:10:06,040 | When tamales are great, they're a parcel of absolute goodness. | When tamales are great, they're a parcel of absolute goodness. |
185 | 00:10:06,240 | 00:10:09,640 | You know, having that layer of that beautiful kind of starchy maize | You know, having that layer of that beautiful kind of starchy maize |
186 | 00:10:09,840 | 00:10:12,320 | and then a really gorgeous filling on the inside... | and then a really gorgeous filling on the inside... |
187 | 00:10:12,520 | 00:10:14,640 | ..it's like the way fast food should be, you know? | ..it's like the way fast food should be, you know? |
188 | 00:10:14,840 | 00:10:17,040 | It's sustainable packaging, it's completely recyclable | It's sustainable packaging, it's completely recyclable |
189 | 00:10:17,240 | 00:10:18,920 | and it's delicious. | and it's delicious. |
190 | 00:10:22,000 | 00:10:26,240 | So right now, I'm going to start wrapping the tamales. | So right now, I'm going to start wrapping the tamales. |
191 | 00:10:26,440 | 00:10:30,520 | Tonight I'm making tamales, green salsa and atole. | Tonight I'm making tamales, green salsa and atole. |
192 | 00:10:30,720 | 00:10:32,920 | I'm putting some of the dough in, | I'm putting some of the dough in, |
193 | 00:10:33,120 | 00:10:38,320 | I'll put some chicken, some sauce and then I'm going to wrap it. | I'll put some chicken, some sauce and then I'm going to wrap it. |
194 | 00:10:38,520 | 00:10:41,280 | Because I am from Mexico City I'm using the corn husk. | Because I am from Mexico City I'm using the corn husk. |
195 | 00:10:41,480 | 00:10:43,960 | This is my favourite part. I love wrapping. | This is my favourite part. I love wrapping. |
196 | 00:10:44,160 | 00:10:46,000 | DAN HONG: Mark, how's Maria going? | DAN HONG: Mark, how's Maria going? |
197 | 00:10:46,200 | 00:10:47,560 | She seems really comfortable. | She seems really comfortable. |
198 | 00:10:47,760 | 00:10:50,160 | She got this recipe off a street vendor in Mexico City... | She got this recipe off a street vendor in Mexico City... |
199 | 00:10:50,360 | 00:10:51,360 | Ooh. | Ooh. |
200 | 00:10:51,560 | 00:10:53,760 | ..and she's serving it with an atole. | ..and she's serving it with an atole. |
201 | 00:10:53,960 | 00:10:57,120 | The atole, it's like a thick, uh, drink. | The atole, it's like a thick, uh, drink. |
202 | 00:10:57,320 | 00:11:02,040 | I'm going to warm up some milk, just going to add the cajeta. | I'm going to warm up some milk, just going to add the cajeta. |
203 | 00:11:02,240 | 00:11:05,240 | It's the Mexican caramel sauce. | It's the Mexican caramel sauce. |
204 | 00:11:05,440 | 00:11:07,720 | So that's going to give it the flavour and the sweetness, | So that's going to give it the flavour and the sweetness, |
205 | 00:11:07,920 | 00:11:10,600 | and I'm going to thicken it up with the cornflour. | and I'm going to thicken it up with the cornflour. |
206 | 00:11:10,800 | 00:11:14,520 | Tonight, just enjoying it and giving my best, | Tonight, just enjoying it and giving my best, |
207 | 00:11:14,720 | 00:11:18,880 | I feel more like I'm at home rather than in a competition. | I feel more like I'm at home rather than in a competition. |
208 | 00:11:21,160 | 00:11:23,720 | Tonight, I am cooking pork tamales. | Tonight, I am cooking pork tamales. |
209 | 00:11:23,920 | 00:11:28,560 | Lay the dough on the leaf, put the filling in, roll it. | Lay the dough on the leaf, put the filling in, roll it. |
210 | 00:11:28,760 | 00:11:31,320 | One more tamal for you. | One more tamal for you. |
211 | 00:11:31,520 | 00:11:33,240 | And then it goes into the pot. | And then it goes into the pot. |
212 | 00:11:34,400 | 00:11:38,080 | This is my grandmother's secret - a small coin underneath. | This is my grandmother's secret - a small coin underneath. |
213 | 00:11:38,280 | 00:11:40,520 | You can tell when it's running out of water | You can tell when it's running out of water |
214 | 00:11:40,720 | 00:11:43,440 | because the coin stops making a sound. | because the coin stops making a sound. |
215 | 00:11:46,720 | 00:11:49,600 | So once the tamales are happily steaming, | So once the tamales are happily steaming, |
216 | 00:11:49,800 | 00:11:51,360 | I have to fry the black beans. | I have to fry the black beans. |
217 | 00:11:52,720 | 00:11:58,560 | For the beans, I use onion and garlic and a little bit of oregano. | For the beans, I use onion and garlic and a little bit of oregano. |
218 | 00:11:59,680 | 00:12:03,000 | I will fry the beans, make the red salsa | I will fry the beans, make the red salsa |
219 | 00:12:03,200 | 00:12:07,400 | and I will have to work on the chopped habanero with onion. | and I will have to work on the chopped habanero with onion. |
220 | 00:12:07,600 | 00:12:10,240 | When you try it make sure that you don't go for the whole chilli, | When you try it make sure that you don't go for the whole chilli, |
221 | 00:12:10,440 | 00:12:11,600 | because it's hot. | because it's hot. |
222 | 00:12:16,720 | 00:12:18,560 | ALEJANDRA: Tonight I'm making chicken tamales. | ALEJANDRA: Tonight I'm making chicken tamales. |
223 | 00:12:18,760 | 00:12:21,080 | I wrap the tamales in a banana leaf | I wrap the tamales in a banana leaf |
224 | 00:12:21,280 | 00:12:23,640 | because that's the way we do in Venezuela | because that's the way we do in Venezuela |
225 | 00:12:23,840 | 00:12:28,240 | so I know also the banana leaf give the food a really nice flavour. | so I know also the banana leaf give the food a really nice flavour. |
226 | 00:12:28,440 | 00:12:31,320 | I'm need to cover the tamal really properly | I'm need to cover the tamal really properly |
227 | 00:12:31,520 | 00:12:35,040 | because it can get water inside so it's not going to be good. | because it can get water inside so it's not going to be good. |
228 | 00:12:35,240 | 00:12:38,000 | Wrap it up and straightaway steam the tamal. | Wrap it up and straightaway steam the tamal. |
229 | 00:12:44,440 | 00:12:49,960 | I make the salsa verde with capsicum, coriander, garlic, onion, | I make the salsa verde with capsicum, coriander, garlic, onion, |
230 | 00:12:50,160 | 00:12:51,960 | a little bit of oil, | a little bit of oil, |
231 | 00:12:52,160 | 00:12:54,240 | and one half of avocado. | and one half of avocado. |
232 | 00:12:54,440 | 00:12:55,880 | And I just blend it up. | And I just blend it up. |
233 | 00:12:57,360 | 00:12:59,800 | I leave two different salsas on the same plate. | I leave two different salsas on the same plate. |
234 | 00:13:00,000 | 00:13:05,160 | I'm making the spicy sauce so... that's my father's recipe, | I'm making the spicy sauce so... that's my father's recipe, |
235 | 00:13:05,360 | 00:13:07,880 | but I'm using habanero chilli, | but I'm using habanero chilli, |
236 | 00:13:08,080 | 00:13:11,280 | red capsicum, coriander, onion, garlic. | red capsicum, coriander, onion, garlic. |
237 | 00:13:13,120 | 00:13:14,400 | Tamal with a spicy sauce... | Tamal with a spicy sauce... |
238 | 00:13:14,600 | 00:13:17,000 | Phew! Spot on. | Phew! Spot on. |
239 | 00:13:17,200 | 00:13:19,160 | I'd be crying... What's that? | I'd be crying... What's that? |
240 | 00:13:19,360 | 00:13:20,240 | Oh, love it. | Oh, love it. |
241 | 00:13:20,440 | 00:13:22,120 | I didn't... wasn't worried about anything. | I didn't... wasn't worried about anything. |
242 | 00:13:22,320 | 00:13:25,480 | I was so confident, everything was perfect. | I was so confident, everything was perfect. |
243 | 00:13:25,680 | 00:13:27,360 | You want to dance a little? | You want to dance a little? |
244 | 00:13:27,560 | 00:13:30,120 | Yeah, that was really fun when we went, you know, | Yeah, that was really fun when we went, you know, |
245 | 00:13:30,320 | 00:13:31,880 | all three together, singing. | all three together, singing. |
246 | 00:13:32,080 | 00:13:35,240 | ALL: ♪ Canta y no llores | ALL: ♪ Canta y no llores |
247 | 00:13:35,440 | 00:13:37,680 | ♪ Porque cantando se alegran | ♪ Porque cantando se alegran |
248 | 00:13:37,880 | 00:13:39,600 | ♪ Cielito lindo... ♪ | ♪ Cielito lindo... ♪ |
249 | 00:13:39,800 | 00:13:43,680 | Yeah, in Mexico, they love music, they love dance, they love drinking. | Yeah, in Mexico, they love music, they love dance, they love drinking. |
250 | 00:13:43,880 | 00:13:45,440 | They are so much fun. | They are so much fun. |
251 | 00:13:45,640 | 00:13:46,640 | I love them. | I love them. |
252 | 00:13:50,880 | 00:13:54,400 | AIVEN: Tonight, I'm going to cook a Veracruz-style fish tamales | AIVEN: Tonight, I'm going to cook a Veracruz-style fish tamales |
253 | 00:13:54,600 | 00:13:56,680 | with a chargrilled mandarin salad. | with a chargrilled mandarin salad. |
254 | 00:13:56,880 | 00:13:59,680 | The fish I've chosen for the dish is blue eye. | The fish I've chosen for the dish is blue eye. |
255 | 00:13:59,880 | 00:14:02,000 | The reason why we chose this fish today is | The reason why we chose this fish today is |
256 | 00:14:02,200 | 00:14:03,800 | it's got a really firm texture | it's got a really firm texture |
257 | 00:14:04,000 | 00:14:06,800 | and if you do cook it really well it's going to be really juicy. | and if you do cook it really well it's going to be really juicy. |
258 | 00:14:07,000 | 00:14:08,400 | To put together the tamales, | To put together the tamales, |
259 | 00:14:08,600 | 00:14:12,160 | I lay a small layer of masa on the banana leaf, | I lay a small layer of masa on the banana leaf, |
260 | 00:14:12,360 | 00:14:15,840 | some marinade, the fish itself and then more marinade on top. | some marinade, the fish itself and then more marinade on top. |
261 | 00:14:16,040 | 00:14:18,640 | The fish kind of envelope in the masa dough. | The fish kind of envelope in the masa dough. |
262 | 00:14:18,840 | 00:14:20,240 | This has got to get in the oven, mate, | This has got to get in the oven, mate, |
263 | 00:14:20,440 | 00:14:23,560 | We are... we are running behind and it has to be up on time now. | We are... we are running behind and it has to be up on time now. |
264 | 00:14:23,800 | 00:14:26,200 | Si, chef. Everyone else's has been in there for a little while. | Si, chef. Everyone else's has been in there for a little while. |
265 | 00:14:26,400 | 00:14:29,320 | The way I've constructed this tamal, it's not the traditional way, | The way I've constructed this tamal, it's not the traditional way, |
266 | 00:14:29,520 | 00:14:33,080 | only steaming it for a short amount of time. | only steaming it for a short amount of time. |
267 | 00:14:33,280 | 00:14:36,280 | It's all about the waiting game, waiting for the tamal to cook. | It's all about the waiting game, waiting for the tamal to cook. |
268 | 00:14:36,480 | 00:14:38,960 | I need to get my chargrilled mandarin salad done. | I need to get my chargrilled mandarin salad done. |
269 | 00:14:39,160 | 00:14:40,600 | The home cooks know what they're doing | The home cooks know what they're doing |
270 | 00:14:40,800 | 00:14:43,640 | so I'm going to have to bring this one home. | so I'm going to have to bring this one home. |
271 | 00:14:43,840 | 00:14:46,000 | We want to see your hot tamales on the plate. | We want to see your hot tamales on the plate. |
272 | 00:14:46,200 | 00:14:49,320 | There's five minutes to go. | There's five minutes to go. |
273 | 00:14:49,520 | 00:14:53,360 | I start on my plate with that salsa verde at the bottom. | I start on my plate with that salsa verde at the bottom. |
274 | 00:14:53,560 | 00:14:56,400 | I unwrap my tamales, put it into the salsa verde | I unwrap my tamales, put it into the salsa verde |
275 | 00:14:56,600 | 00:14:59,920 | drizzled with some sour cream, feta cheese | drizzled with some sour cream, feta cheese |
276 | 00:15:00,120 | 00:15:01,160 | and I think it's ready to go. | and I think it's ready to go. |
277 | 00:15:01,360 | 00:15:04,680 | I'm going to open one of the tamal to check if... you know. | I'm going to open one of the tamal to check if... you know. |
278 | 00:15:04,880 | 00:15:06,960 | Yes! | Yes! |
279 | 00:15:07,160 | 00:15:10,320 | Oh, wow. They were so delicious. | Oh, wow. They were so delicious. |
280 | 00:15:10,520 | 00:15:12,360 | I put the tamales and two little ramekins | I put the tamales and two little ramekins |
281 | 00:15:12,560 | 00:15:15,920 | with the two different sauce. | with the two different sauce. |
282 | 00:15:16,120 | 00:15:17,360 | Spot on. | Spot on. |
283 | 00:15:17,560 | 00:15:21,480 | JUAN: I'm getting the first tamal out, put one on top of the other, | JUAN: I'm getting the first tamal out, put one on top of the other, |
284 | 00:15:21,680 | 00:15:25,480 | black beans on the side, and I'm ready to go. | black beans on the side, and I'm ready to go. |
285 | 00:15:27,120 | 00:15:28,800 | AIVEN: I put the tamal on the chargrill | AIVEN: I put the tamal on the chargrill |
286 | 00:15:29,000 | 00:15:31,000 | to get that banana leaf smoking | to get that banana leaf smoking |
287 | 00:15:31,200 | 00:15:33,800 | and get that unique aroma into the fish itself. | and get that unique aroma into the fish itself. |
288 | 00:15:34,000 | 00:15:35,720 | Come on, guys! | Come on, guys! |
289 | 00:15:35,920 | 00:15:39,640 | I'm confident with the dish I put up, and just up to the judges now. | I'm confident with the dish I put up, and just up to the judges now. |
290 | 00:15:41,400 | 00:15:43,560 | Fingers crossed the restaurant gets the first win. | Fingers crossed the restaurant gets the first win. |
291 | 00:15:46,280 | 00:15:48,160 | Everyone's dishes look amazing. | Everyone's dishes look amazing. |
292 | 00:15:48,360 | 00:15:52,800 | This is a tough competition but I'm feeling very confident. | This is a tough competition but I'm feeling very confident. |
293 | 00:15:54,200 | 00:15:56,440 | (CHEERING, APPLAUSE) MAN: Well done. | (CHEERING, APPLAUSE) MAN: Well done. |
294 | 00:15:56,640 | 00:16:00,680 | Sharing my passion with Mexican people is my dream. | Sharing my passion with Mexican people is my dream. |
295 | 00:16:00,880 | 00:16:02,960 | It's always, you know, been my dream. | It's always, you know, been my dream. |
296 | 00:16:03,160 | 00:16:06,280 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
297 | 00:16:09,320 | 00:16:10,600 | DAN HONG: Go! Well done! | DAN HONG: Go! Well done! |
298 | 00:16:10,800 | 00:16:12,320 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
299 | 00:16:12,520 | 00:16:14,040 | JUAN: I feel satisfied, | JUAN: I feel satisfied, |
300 | 00:16:14,240 | 00:16:18,480 | I really think I put the flavour I wanted to put in the dish. | I really think I put the flavour I wanted to put in the dish. |
301 | 00:16:18,680 | 00:16:22,120 | Juan's up, everybody! Give him a clap. Well done! | Juan's up, everybody! Give him a clap. Well done! |
302 | 00:16:23,760 | 00:16:26,320 | ALL: Viva la Mexico! Whoo! | ALL: Viva la Mexico! Whoo! |
303 | 00:16:35,120 | 00:16:38,800 | MAEVE O'MEARA: Our home cooks, and Mamasita sous chef Aiven, | MAEVE O'MEARA: Our home cooks, and Mamasita sous chef Aiven, |
304 | 00:16:39,000 | 00:16:42,240 | have created four impressive tamal dishes. | have created four impressive tamal dishes. |
305 | 00:16:42,440 | 00:16:45,640 | But which one will have blind-tasting judge Melissa | But which one will have blind-tasting judge Melissa |
306 | 00:16:45,840 | 00:16:47,840 | craving another bite? | craving another bite? |
307 | 00:16:48,040 | 00:16:50,120 | MELISSA LEONG: Wow. Well, this looks amazing. | MELISSA LEONG: Wow. Well, this looks amazing. |
308 | 00:16:50,320 | 00:16:52,000 | DAN HONG: Where do you want to start, Melissa? | DAN HONG: Where do you want to start, Melissa? |
309 | 00:16:52,200 | 00:16:53,200 | Why don't we start right here? | Why don't we start right here? |
310 | 00:16:53,400 | 00:16:56,480 | This one looks very old-school street food style. | This one looks very old-school street food style. |
311 | 00:16:57,640 | 00:17:00,680 | These are pork annatto tamales. | These are pork annatto tamales. |
312 | 00:17:02,880 | 00:17:03,840 | Tell me about the colour. | Tell me about the colour. |
313 | 00:17:04,040 | 00:17:05,480 | Where does this come from? Yeah. | Where does this come from? Yeah. |
314 | 00:17:05,680 | 00:17:07,320 | The colour's from the annatto seed | The colour's from the annatto seed |
315 | 00:17:07,520 | 00:17:08,800 | and then the filling is actually | and then the filling is actually |
316 | 00:17:09,000 | 00:17:12,320 | a very traditional Yucatan cochinita pilbil filling. | a very traditional Yucatan cochinita pilbil filling. |
317 | 00:17:12,520 | 00:17:13,840 | Oh, fantastic. | Oh, fantastic. |
318 | 00:17:25,760 | 00:17:27,120 | It's delicious. | It's delicious. |
319 | 00:17:28,320 | 00:17:32,840 | The tamal itself, great texture. I love the cochinita pilbil filling. | The tamal itself, great texture. I love the cochinita pilbil filling. |
320 | 00:17:33,040 | 00:17:35,560 | The pork is tender. It's well seasoned. | The pork is tender. It's well seasoned. |
321 | 00:17:35,760 | 00:17:38,640 | I love all the accompaniments. Everything works well together, | I love all the accompaniments. Everything works well together, |
322 | 00:17:38,840 | 00:17:42,480 | It's a lovely cohesive dish and it's got soul. | It's a lovely cohesive dish and it's got soul. |
323 | 00:17:42,680 | 00:17:43,600 | Where are we heading now? | Where are we heading now? |
324 | 00:17:43,800 | 00:17:45,440 | Let's try this guy. OK. | Let's try this guy. OK. |
325 | 00:17:45,640 | 00:17:49,720 | This is tamales with green salsa and atole. | This is tamales with green salsa and atole. |
326 | 00:17:50,840 | 00:17:52,080 | This is gorgeous. | This is gorgeous. |
327 | 00:17:52,280 | 00:17:56,480 | Look, this is a street food so I'm going to use my hands. | Look, this is a street food so I'm going to use my hands. |
328 | 00:17:56,680 | 00:17:58,240 | Very nice. | Very nice. |
329 | 00:17:59,600 | 00:18:01,680 | Always need more salsa. (LAUGHS) | Always need more salsa. (LAUGHS) |
330 | 00:18:13,600 | 00:18:16,640 | For something so humble, corn, a little bit of meat, | For something so humble, corn, a little bit of meat, |
331 | 00:18:16,840 | 00:18:18,760 | this sort of gorgeous spiced milk drink... | this sort of gorgeous spiced milk drink... |
332 | 00:18:18,960 | 00:18:22,600 | The tamal is lovely and petite, very, very tender. | The tamal is lovely and petite, very, very tender. |
333 | 00:18:22,800 | 00:18:26,040 | The filling, it's really got a lovely flavour to it. | The filling, it's really got a lovely flavour to it. |
334 | 00:18:26,240 | 00:18:29,240 | It's a subtle dish but it's quite a wonderful one too. | It's a subtle dish but it's quite a wonderful one too. |
335 | 00:18:31,400 | 00:18:38,400 | This is a Veracruz-style fish tamale with chargrilled mandarin salad. | This is a Veracruz-style fish tamale with chargrilled mandarin salad. |
336 | 00:18:39,880 | 00:18:42,000 | Ooh, wow. I love the presentation. | Ooh, wow. I love the presentation. |
337 | 00:18:42,200 | 00:18:45,240 | I think that it's really rustic but modern at the same time | I think that it's really rustic but modern at the same time |
338 | 00:18:45,440 | 00:18:47,720 | and I love the idea of sharing something like this. | and I love the idea of sharing something like this. |
339 | 00:18:47,920 | 00:18:50,720 | You don't get to share it with me, though. | You don't get to share it with me, though. |
340 | 00:18:52,880 | 00:18:55,200 | Flakes away quite nicely there. Gorgeous. | Flakes away quite nicely there. Gorgeous. |
341 | 00:19:04,960 | 00:19:06,960 | That charred citrus is awesome. | That charred citrus is awesome. |
342 | 00:19:08,400 | 00:19:11,640 | What you have here is a beautiful piece of fish, perfectly cooked. | What you have here is a beautiful piece of fish, perfectly cooked. |
343 | 00:19:11,840 | 00:19:13,960 | That sauce is just really, really rich | That sauce is just really, really rich |
344 | 00:19:14,160 | 00:19:17,320 | but it doesn't take away from the delicacy of the protein, | but it doesn't take away from the delicacy of the protein, |
345 | 00:19:17,520 | 00:19:18,600 | the tamal, tender, | the tamal, tender, |
346 | 00:19:18,800 | 00:19:21,720 | and the smokiness of the charred mandarin | and the smokiness of the charred mandarin |
347 | 00:19:21,920 | 00:19:24,720 | really just adds this extra dimension. | really just adds this extra dimension. |
348 | 00:19:24,920 | 00:19:28,760 | This is fantastic. | This is fantastic. |
349 | 00:19:30,800 | 00:19:33,520 | MARK OLIVE: Melissa, these are chicken tamales. | MARK OLIVE: Melissa, these are chicken tamales. |
350 | 00:19:36,520 | 00:19:38,160 | Ooh. Wow. | Ooh. Wow. |
351 | 00:19:38,360 | 00:19:40,520 | That's nice and generous, that filling, isn't it? | That's nice and generous, that filling, isn't it? |
352 | 00:19:40,720 | 00:19:41,680 | Look at that. | Look at that. |
353 | 00:19:41,880 | 00:19:44,440 | That's a habanero salsa. | That's a habanero salsa. |
354 | 00:19:50,200 | 00:19:52,560 | There goes the turban, Dan. There's steam coming out of there. | There goes the turban, Dan. There's steam coming out of there. |
355 | 00:19:52,760 | 00:19:53,880 | No, no, no, no, no, no, no. | No, no, no, no, no, no, no. |
356 | 00:19:54,080 | 00:19:57,320 | This is blowing me away, not because of the heat. | This is blowing me away, not because of the heat. |
357 | 00:19:57,520 | 00:20:01,000 | That is amazing. I need that recipe. | That is amazing. I need that recipe. |
358 | 00:20:02,400 | 00:20:04,680 | Let's see if this is a one-two punch right here. | Let's see if this is a one-two punch right here. |
359 | 00:20:15,040 | 00:20:16,520 | I can't believe how good this is. | I can't believe how good this is. |
360 | 00:20:16,720 | 00:20:17,720 | Oh, wow. | Oh, wow. |
361 | 00:20:17,920 | 00:20:20,800 | The tamal itself, it's vibrant with colour. | The tamal itself, it's vibrant with colour. |
362 | 00:20:21,000 | 00:20:23,520 | It's beautifully seasoned. It's extremely tender. | It's beautifully seasoned. It's extremely tender. |
363 | 00:20:23,720 | 00:20:27,440 | They've packed so much flavour into that filling it's unbelievable. | They've packed so much flavour into that filling it's unbelievable. |
364 | 00:20:27,640 | 00:20:30,120 | Now, by itself that was delicious, | Now, by itself that was delicious, |
365 | 00:20:30,320 | 00:20:34,040 | but this guy, this is, like, next-level stuff. | but this guy, this is, like, next-level stuff. |
366 | 00:20:34,240 | 00:20:37,160 | I know you do judge it on accompaniments too | I know you do judge it on accompaniments too |
367 | 00:20:37,360 | 00:20:40,560 | but it's not a salsa battle, it's a tamal battle. | but it's not a salsa battle, it's a tamal battle. |
368 | 00:20:40,760 | 00:20:42,640 | Correct, and I'm really going to have to think about | Correct, and I'm really going to have to think about |
369 | 00:20:42,840 | 00:20:45,960 | what is at the heart of what we're getting at tonight. | what is at the heart of what we're getting at tonight. |
370 | 00:20:46,160 | 00:20:48,360 | There's nothing even average on this pass. | There's nothing even average on this pass. |
371 | 00:20:48,560 | 00:20:49,880 | This is a win all round, | This is a win all round, |
372 | 00:20:50,080 | 00:20:52,160 | and I don't know how I'm going to choose between them. | and I don't know how I'm going to choose between them. |
373 | 00:20:56,320 | 00:20:59,160 | MAEVE O'MEARA: It's Mexican Week in The Chefs' Line kitchen. | MAEVE O'MEARA: It's Mexican Week in The Chefs' Line kitchen. |
374 | 00:20:59,360 | 00:21:01,880 | Sous chef Aiven from Mamasita | Sous chef Aiven from Mamasita |
375 | 00:21:02,080 | 00:21:03,160 | and our home cooks | and our home cooks |
376 | 00:21:03,360 | 00:21:06,440 | have created four very different tamal dishes. | have created four very different tamal dishes. |
377 | 00:21:06,640 | 00:21:09,880 | Blind-tasting judge Melissa has tasted all of them | Blind-tasting judge Melissa has tasted all of them |
378 | 00:21:10,080 | 00:21:13,040 | without knowing who has prepared what. | without knowing who has prepared what. |
379 | 00:21:13,240 | 00:21:16,560 | Now it's time to reveal which tamal topped the lot. | Now it's time to reveal which tamal topped the lot. |
380 | 00:21:16,760 | 00:21:18,960 | Chef, home cooks, you all delivered | Chef, home cooks, you all delivered |
381 | 00:21:19,160 | 00:21:21,600 | exceptional tamales on the pass tonight. | exceptional tamales on the pass tonight. |
382 | 00:21:21,800 | 00:21:23,440 | Well done. | Well done. |
383 | 00:21:23,640 | 00:21:25,320 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
384 | 00:21:27,400 | 00:21:30,800 | There are four fantastic tamales here on the pass this evening, | There are four fantastic tamales here on the pass this evening, |
385 | 00:21:31,000 | 00:21:36,120 | each one humble, full of flavour and absolutely rich with soul. | each one humble, full of flavour and absolutely rich with soul. |
386 | 00:21:36,320 | 00:21:38,920 | The standard here tonight blew my mind. | The standard here tonight blew my mind. |
387 | 00:21:39,120 | 00:21:42,440 | This may be the most impressive line-up of food | This may be the most impressive line-up of food |
388 | 00:21:42,640 | 00:21:44,520 | I've experienced so far. | I've experienced so far. |
389 | 00:21:46,280 | 00:21:48,000 | It's a really tough call tonight. | It's a really tough call tonight. |
390 | 00:21:49,520 | 00:21:53,600 | The best tamales on the pass are... | The best tamales on the pass are... |
391 | 00:22:03,720 | 00:22:05,760 | MELISSA LEONG: It's a really tough call tonight. | MELISSA LEONG: It's a really tough call tonight. |
392 | 00:22:06,840 | 00:22:10,120 | The best tamales on the pass are... | The best tamales on the pass are... |
393 | 00:22:14,000 | 00:22:15,040 | ..the chicken tamales. | ..the chicken tamales. |
394 | 00:22:15,240 | 00:22:18,720 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
395 | 00:22:21,160 | 00:22:23,520 | I can't believe it. (LAUGHS) | I can't believe it. (LAUGHS) |
396 | 00:22:25,000 | 00:22:27,640 | The tamal, that filling, what a knockout. | The tamal, that filling, what a knockout. |
397 | 00:22:27,840 | 00:22:30,240 | Those accompaniments, you should bottle and sell | Those accompaniments, you should bottle and sell |
398 | 00:22:30,440 | 00:22:35,080 | because it took it from fantastic to mind-blowingly amazing. | because it took it from fantastic to mind-blowingly amazing. |
399 | 00:22:35,280 | 00:22:39,560 | Just blew me away and I feel so grateful to have eaten your food. | Just blew me away and I feel so grateful to have eaten your food. |
400 | 00:22:39,760 | 00:22:43,120 | (TEARFULLY) I dedicate that plate to my... to my parents. | (TEARFULLY) I dedicate that plate to my... to my parents. |
401 | 00:22:43,320 | 00:22:47,560 | They teach me how to do everything on that plate. | They teach me how to do everything on that plate. |
402 | 00:22:47,760 | 00:22:51,760 | So that's for them. Oh, my God. | So that's for them. Oh, my God. |
403 | 00:22:53,600 | 00:22:55,400 | (CHEERING, APPLAUSE) Thank you! | (CHEERING, APPLAUSE) Thank you! |
404 | 00:22:55,600 | 00:22:57,400 | Thank you so much. | Thank you so much. |
405 | 00:22:57,600 | 00:22:59,480 | Thank you. Thank you. | Thank you. Thank you. |
406 | 00:23:05,520 | 00:23:08,480 | Head chef Michael, how do you feel about this? | Head chef Michael, how do you feel about this? |
407 | 00:23:08,680 | 00:23:11,600 | It's amazing when people talk about food like that | It's amazing when people talk about food like that |
408 | 00:23:11,800 | 00:23:13,280 | because it's coming from their heart, | because it's coming from their heart, |
409 | 00:23:13,480 | 00:23:16,640 | and I think the best cooking in the world comes from your heart. | and I think the best cooking in the world comes from your heart. |
410 | 00:23:19,160 | 00:23:21,480 | Well, Melissa, it's up to you. | Well, Melissa, it's up to you. |
411 | 00:23:21,680 | 00:23:25,200 | Which plate didn't live up to your expectations? | Which plate didn't live up to your expectations? |
412 | 00:23:25,400 | 00:23:27,120 | After tasting your tamales, | After tasting your tamales, |
413 | 00:23:27,320 | 00:23:30,840 | the dish that didn't quite live up to my expectations is... | the dish that didn't quite live up to my expectations is... |
414 | 00:23:34,600 | 00:23:36,440 | ..the pork annatto tamales. | ..the pork annatto tamales. |
415 | 00:23:36,640 | 00:23:37,960 | Who made this? That's me. | Who made this? That's me. |
416 | 00:23:38,160 | 00:23:39,280 | Oh, Juan. | Oh, Juan. |
417 | 00:23:39,480 | 00:23:41,800 | The tamal was really lovely. | The tamal was really lovely. |
418 | 00:23:42,000 | 00:23:43,240 | If anything I would have loved | If anything I would have loved |
419 | 00:23:43,440 | 00:23:45,360 | to just see a little bit more of that filling in there, | to just see a little bit more of that filling in there, |
420 | 00:23:45,560 | 00:23:46,640 | just a tiny little bit more, | just a tiny little bit more, |
421 | 00:23:46,840 | 00:23:47,920 | because it was so good. | because it was so good. |
422 | 00:23:48,120 | 00:23:49,360 | Oh, thank you. | Oh, thank you. |
423 | 00:23:49,560 | 00:23:52,560 | We don't get to eat food like this very often here in Australia. | We don't get to eat food like this very often here in Australia. |
424 | 00:23:52,760 | 00:23:54,960 | This was a privilege, so thank you. | This was a privilege, so thank you. |
425 | 00:23:55,160 | 00:23:57,680 | That's fine. Thank you. (APPLAUSE) | That's fine. Thank you. (APPLAUSE) |
426 | 00:23:59,640 | 00:24:02,040 | Juan, that does mean you are going home. | Juan, that does mean you are going home. |
427 | 00:24:02,240 | 00:24:04,600 | Maria, we'll see you again tomorrow night. | Maria, we'll see you again tomorrow night. |
428 | 00:24:04,800 | 00:24:07,720 | Alejandra, you know I'm going to say it! | Alejandra, you know I'm going to say it! |
429 | 00:24:07,920 | 00:24:10,920 | Dance your way up to here and collect your trophy! | Dance your way up to here and collect your trophy! |
430 | 00:24:11,120 | 00:24:13,320 | (SQUEALS) (CHEERING, APPLAUSE) | (SQUEALS) (CHEERING, APPLAUSE) |
431 | 00:24:13,520 | 00:24:15,160 | Congrats. | Congrats. |
432 | 00:24:15,360 | 00:24:17,080 | Everyone... Come in. | Everyone... Come in. |
433 | 00:24:17,280 | 00:24:19,120 | Come and taste some tamales. | Come and taste some tamales. |
434 | 00:24:19,320 | 00:24:22,040 | (HUBBUB, LAUGHTER) | (HUBBUB, LAUGHTER) |
435 | 00:24:22,240 | 00:24:24,640 | I can just tell how well that chicken was shredded. | I can just tell how well that chicken was shredded. |
436 | 00:24:24,840 | 00:24:26,760 | This is like textbook perfect. | This is like textbook perfect. |
437 | 00:24:26,960 | 00:24:29,040 | Congratulations. | Congratulations. |
438 | 00:24:31,680 | 00:24:33,200 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
439 | 00:24:33,400 | 00:24:34,520 | Mm. Yum. | Mm. Yum. |
440 | 00:24:34,720 | 00:24:36,600 | ..it's two against one... | ..it's two against one... |
441 | 00:24:36,800 | 00:24:38,240 | Oh, my God. He is too slow. | Oh, my God. He is too slow. |
442 | 00:24:38,440 | 00:24:40,200 | ..for the best Mexican pork. | ..for the best Mexican pork. |
443 | 00:24:40,400 | 00:24:42,280 | Smell this. | Smell this. |
444 | 00:24:42,480 | 00:24:43,920 | But who will win Mexican Week - | But who will win Mexican Week - |
445 | 00:24:44,120 | 00:24:45,960 | head chef Michael, | head chef Michael, |
446 | 00:24:46,160 | 00:24:49,360 | or home cooks Alejandra or Maria? | or home cooks Alejandra or Maria? |
447 | 00:24:49,560 | 00:24:51,800 | BOTH: ♪ Canta y no llores... ♪ | BOTH: ♪ Canta y no llores... ♪ |
448 | 00:24:52,000 | 00:24:53,680 | (SINGS IN SPANISH) | (SINGS IN SPANISH) |