Padmadala remembers how Elia impressed Hiroshi Shima when she put olives in her sushi. Eating, eating, eating. Padmadala says, "The brininess of the olives and the sun-dried tomato, actually, complement the ahi very well." Chef Wong nods. "Actually," Gail puts in, wrinkling her nose, "I felt like it was a little overpowering, actually, that I can't taste the fish as much as I'd like to because of the olives." I felt like your and Padmadala's overpowering use of "actually" has made me lose all sense of what you are saying. Actually. Chef Wong listens quietly, wondering how to politely disagree. He says, "I thought the tuna water was great. I've never seen that before." Yes, tuna water! Much better than tuna juice. Alan Wong is a genius. Colicchio opines, "The only issue I have with this dish is we told them to take traditional food and put a spin on it -- this isn't a spin." Chef Wong seems to sort of agree by saying, "Well, the only thing that it has to do with Hawaiian food is that she's calling it poke, which is raw tuna, but then the flavors are all not from here." Moving on to the ti-wrapped snapper, Padmadala says, "The only thing I really would have liked to see in this is a douse of something to just --" "Acid!" Colicchio says impatiently, "It needs acid!" "It needs acid," Padmadala repeats slowly. She's so high. Colicchio suggests chili water. They all get behind the idea of having a bowl of chili water there. What the heck is "chili water"? Oh. Cool.

After the commercials, we come to Marcel's dishes. He presents his take on pineapple poi with hamachi poke and explains, "The pineapple poi is basically just straight pineapple, it hasn't been cooked by any means." Is he going to explain how he got the poi consistency?