Food Flurry. The cheftestants sip their cocktails and start running around. I was really hoping to see some drunkenness in this scene but alas, they are all too professional. However, Joey From New York's suspiciously red face does admit, "I could go for two more of these," as it sips at his assigned Pineapple and Vanilla Martini. [Insert predictable rant about how not ALL drinks served in cocktail glasses are MARTINIS!] Because Dale's Sapphire Sherry is "pure alcohol," he's using rich foie gras to cut the alcohol taste. Casey, in an "Oh. Mah. Gawd." Voice, explains that she doesn't know what a "Rickey" is (she's working with a Balsamic Strawberry Rickey), so she's flying blind with a "hair-brained" idea to make French toast. Her "Do You Believe In Magic" tone clearly expects us all to shout, "Not French toast! What a completely insane but just so insane that it might be awesome idea!" All Rickeys I'm familiar with typically have a common ingredient: lime juice. I'm not saying Casey's doesn't, because lime and strawberry are great together, but that's all I really know about them. Children, let's gather around in a circle on the carpet for a little Cocktail History. Those of you who are culinarily curious can head on down to the next paragraph or go play on the whistle chairs. According to Dale DeGroff's book, The Craft of the Cocktail, the Rickey -- named for "Colonel Joe" Rickey, a nineteenth century Washingtonian lobbyist -- was composed of gin, lime juice, and club soda. Colonel Joe Rickey also became the first major importer of limes to this country, which is a thing that makes you go hmm. Hung bitches that he is not a hard alcohol fan and it "does not go with refined, beautiful, elegant food. That I cook." After Stephen, I didn't think there would be another cheftestant who was so completely in love with himself, but still, there's something about Hung's delivery that makes everything he says more comical than pompous. It's like he's too short to do pompous. It helps that he doesn't dress up like a fussy dentist, too. Hung then explains that he's cooking a creamy, rich dish because he believes it will match well with the sweetness of his Raspberry and Mint Martini. Yeah, see, that's not what I would like to eat and drink together. I'd prefer something sour or more astringent to go with something creamy or rich. Time ticks down.