Host Ted Allen: Welcome to a special edition of Chopped. In this slow cooker challenge, four chefs will vie for $10,000 by making the best appetizer, entree, and dessert in slow cookers. In each round the contestants will have to use mandatory mystery ingredients from the baskets at their stations. The chef in each round who pleases our judges least with their crock comestibles will be chopped.
Chef Tats McEargauge: I didn't come here to lose. So I guess I came here to win.
Chef Egon Greez: I've used slow cookers in all my restaurants. Every one. Every single failed bankrupt rotten lousy one. I'm gonna take home that prize. I want my daughters and their mothers to be proud of me.
Ted: And in the first round your dishes will have to use... lamb shanks... fiddlehead ferns... ramen noodles... and chocolate syrup. You have eight hours to prepare your dishes. Time starts now.
[Chefs seen starting to examine products, moseying over to pantry to find other things]
Chef Belle Buster: These guys try to intimidate women in the kitchen, well, nuts to that. I'm here to show that a woman can cook as well or better than the big boys, just like the five thousand or so women who have been on this show before me.
Chef Gerard Ling Rajagukguk du Wangenstein: [very thick accent; subtitled] I am happy to be here and I hope to won. The pen of my aunt is on the bureau.
Ted: [to judges] This is our first slow cooker challenge on Chopped. A little different!
Aaron Sanchez: Foods cooked in slow cookers can get dried out if you don't time it right.
Scott Conant: Yeah, sometimes you need split-hour timing.
Alex Guarnaschelli: Usually chefs get 20 minutes for the appetizer round. How long do they have?
Ted: Eight hours.
Alex: Well, damn it, I'd have had lunch if I'd known that.