The cheftestants segue into Food Flurry. Dale explains that he was making gougères and was planning on filling them. However, since he gave up his goat cheese, the yogurt and cream cheese filling is turning out much runnier than he was anticipating. MALARKEY! announces, "As the leader, I have the MONEY dish. I'm going with ahi poke on this one, so I got some beautiful ahi tuna. I think it's a nice LUXURY for them to be able to enjoy AHI." Sara is doing a vegetarian savory tomato bread pudding, and Casey froze the beef for her carpaccio so she could slice it better. Unfortunately, there's no meat slicer in the kitchen, so she's forced to do it by hand. CJ bounces his head on the ceiling and tells us he's doing a scallop and shrimp sausage on brioche. Hmm, is this MALARKEY!'s dish, CJ? CJ goes on that he needs the full amount of time allotted to make his dish because "seafood sausage is a little more technical, a little more weird." Yep, that's MALARKEY!'s recipe. Hung tells us in already defensive tones, "I chose to do salmon mousse with cucumber. I chose a very classic dish that people with an average palate would appreciate." Oh, there he goes again about the peasant eaters! "Average palate" -- he cracks me up. Hung and Dale are also working together on curried chicken salad on crostini. Again with the defensiveness, Hung says, "It's very common, it tasted very good." "Common"! I love him. He's shameless.