The Best Thing I Ever Ate Season 3 Episode 8 Sauced

The Best Thing I Ever Ate is a food show that explores the most delicious and unforgettable dishes across the United States. In season 3, episode 8 titled "Sauced," renowned chefs and food experts share their favorite dishes that are made exceptional by their exceptional sauces.

The episode features a diverse range of dishes, from classic American favorites to international cuisine. The first dish on the show is a Korean barbecue short rib from Los Angeles, California. The host of the show, Ali Khan, raves about the sublime flavor of the short rib, which is marinated in a sweet-yet-spicy sauce that perfectly complements the tender meat. The dish is served with pickled vegetables that add a tangy crunch to the meaty goodness.

Next up, the show highlights a classic Southern comfort food: fried chicken. But this isn't just any fried chicken – it's Nashville hot chicken, which is known for its fiery spice. One chef explains that the key to making amazing hot chicken is the sauce, which is made by blending cayenne and other spices with oil to create a flavorful and incendiary marinade. The chicken is served with classic Southern sides like mac and cheese and coleslaw, but the star of the show is the hot sauce.

Moving on to Italian cuisine, the show features a delectable pasta dish from New York City. The dish is a simple yet exquisite linguine with clams, but what sets it apart is the rich, buttery sauce. One chef explains that the sauce is made by emulsifying butter with the clam juice, resulting in a silky and flavorful sauce that perfectly complements the fresh pasta and tender clams. It's a classic Italian dish that will leave viewers craving more.

Another standout dish on the episode is a Vietnamese pork chop from Houston, Texas. The pork chop is marinated in a blend of Vietnamese spices and cooked on a hot grill until it's perfectly charred on the outside and tender on the inside. But the real star of the dish is the fish sauce, which is used to marinate the pork and to make the accompanying dipping sauce. The sauce is made by blending fish sauce with sugar, garlic, and chili peppers, creating a complex and addictive flavor that pairs perfectly with the pork.

The episode also highlights a delicious seafood dish from New Orleans, Louisiana. The dish is a classic shrimp and crawfish étouffée, which is a thick and savory stew made with a roux-based sauce that's packed full of flavor. One chef explains that the secret to making the perfect roux is to cook it slowly over low heat, stirring constantly until it turns a rich caramel color. The dish is served over rice and is the perfect comfort food for a cold winter day.

Finally, the episode concludes with a delicious dessert from Portland, Oregon. The dish is a sweet and decadent chocolate mousse, but what makes it truly exceptional is the hazelnut sauce that's drizzled on top. The sauce is made by blending roasted hazelnuts with sugar and cream, creating a rich and nutty flavor that perfectly complements the smooth and creamy mousse.

Overall, the "Sauced" episode of The Best Thing I Ever Ate is a mouthwatering showcase of the importance of sauces in making a dish truly exceptional. The episode features a diverse range of dishes from across the country, each with its own unique and delicious sauce that will leave viewers drooling and craving more.