All language subtitles for MasterChef - 04x09 - Top 15 Compete.LOL.English

Previously on MasterChef...

The pressure test went into overtime
with a battle royale in Las Vegas...

This isn't
just any Vegas restaurant.

It's mine.

...to determine
which of these four home cooks

would be eliminated.

It's still moving.
It's that raw.

- She's burning buns again.
- Sorry, chef.

When natasha and beth
beat the odds...

Blue team won.

Luca and kathy
went head-to-head...

The stakes don't get any higher
than this.

...to decide who would be
cashing in their chips.

For one of you, your MasterChef
journey ends here.

Tonight, the winning home cook
from Vegas returns

to the MasterChef kitchen.

Please welcome back...

And it's a mystery box
from another world.

I have no idea what any
of these ingredients are.

This may be
the most difficult mystery box

in the history of MasterChef.

The guest judge
in the elimination test

- is an american food icon...
- Oh, my god!

Who also happens to be...

- Mama.
- Joe's mother.

Put that down.

Tonight one more home cook...

Thank you for nothing.

...sees their dream come to an end.

Walking into the MasterChef
kitchen today,

I'm so relieved to be here.

I did not leave
my family and my son

at home to just go home
with nothing.

I want to be in the culinary
world, and I'm fighting for it.

Welcome back
from Vegas, everyone.

Luca and Kathy went head-to-head
in an epic battle

on the Vegas strip,
and it was close.

Very close.

But we had
to send somebody home.

So in a moment,
either Luca or Kathy

will walk through those doors.

Kathy and I, instantly,
we were, like, best buddies,

and it's gonna be really hard
if she leaves.

Please welcome back...

Yeah!

Bravo.

Luca!

Allora.

Alla grande.

Welcome back,
and great to see you.

It's nice to be back home.

It is a huge emotional blow
for me.

I'definitely alone now.

I don't have not one person
that I can really talk to.

I don't like these people,
and they don't like me.

It's time for your next
mystery box challenge.

As with
every mystery box challenge,

The contestants
have to prepare,

cook, and present
one incredible dish

using all or some of
the ingredients inside the box.

Now, the person who wins
this mystery box

will get a huge advantage

in the upcoming
elimination challenge,

after which, at least one
of you will be going home.

On the count of three,
lift your box.

I'm from Texas. You, know.
I do a lot of barbecue.

And I'm hoping
that it's a piece of meat

that I could season up good,

sear it, you know,
make it real juicy.

When I lift up that box,
I hope that it's not something

that's completely out
of my comfort zone.

I'm just a rustic italian cook
from south philly.

Like, I want to make pasta.

One...

Two...

Three.
Lift.

Whoo!
Which language is that?

Is this Russian?
Oh, what the...

Oh, come on.

What is that?

What did you give us?

You guys all look a bit puzzled,
and that's the idea.

This is a bounty

of ethnic ingredients
from Russia,

Spain, China,
all around the globe.

Usually we tell you exactly what
you have in your mystery box.

Today, however, you'll have
to work it out for yourselves.

The secret of a great chef
is the ability to discover

and conquer
any available ingredient

anywhere in the world

and have the skill
to make it taste delicious.

So take these exotic,
foreign ingredients,

and make us one delicious dish
in 60 minutes.

Your time starts now.

Creepy things go over here.

My strategy is to open
everything, try everything.

I think I'm gonna use
a lot of the elements here,

'cause I want to show off
that I'm not scared

of these unknown ingredients.

Oh, man, they're so bad.

Ugh.

Nope. Not happenin'.

So...

First one, elk.

Kind of like venison,
northern european.

- Very lean.
- That's a godsend.

Yeah.

Some type of steak
or something.

I'm just trying to get an idea
of what it is right now.

You got to pick
your protein.

I would also take a close look

at this mojama, which is
spanish-cured tuna.

Blech.

Here we have
Okinawa sweet potato.

- So obviously from Japan.
- Mm-hmm.

It's a nice purple color inside.

It's kind of like a yam.
It's super starchy.

Very starchy.

These are the cod liver.

Very popular in Russian pates.

Look at that.
Now that is gross.

That is the most disgusting
thing I've ever seen in my life.

- Ugh.
- Do you see all that?

Ugh!

Is this ground moss?

Chinese ground moss, yeah.

Mmm.

So it needs to be
reconstituted, rehydrated,

and it comes out
like the texture of a noodle.

Wow.

What is this?

This is Chinese pubic hair.

It's like a Halloween costume
put in a bag.

Put it on right now.

Oh, my god.

That's hair. That's... that's
a legitimate bag of hair.

Well, you'd have to be
really hungry to eat this.

What would you make, Graham?

I see a piece of protein
right there.

I'm going right after that.

I'm doing elk, like,
pan-seared, sliced thin.

Cube up, roast off some
of the Okinawan sweet potato.

Seems like the obvious,
easy route, though, right?

Absolutely, but I think,

if I can perfect that,
I'm home free.

25 minutes gone.
You've got 35 minutes to go.

I've been on such a big stage
playing in the NFL.

I don't get nervous.

When I'm cooking,
I'm actually, like, calm

and in my own zone.

That's some good-lookin' meat
on the grill.

Do you know what it is?

I have no idea,
but I know it's gamey,

- a lot of fat in it, so...
- Okay.

- Did you taste it? - I pounded
it out to try to make it thin.

That's a good idea.
That's smart.

Yeah, and I got a puree.

I know it tastes
kind of like sweet potatoes,

so I put a little cinnamon
in there, a little cream.

Good luck.

Thank you.

- All right, Jordan.
- Hey, chef.

What are you making?

I'm gonna do kind of a stacked
salad, 'cause all these flavors,

there's some great bitter notes,
there's some great sweet notes.

I'm gonna mix in baby eels,
I'm assuming.

- Quite comfortable?
- Yeah, I'm feeling all right.

You got 20 minutes to go.
Good luck.

All righty.
Thank you, chef.

Bime, what are you making?

I'm trying to do
maybe, like,

a surf-and-turf type thing.

What is that?

That... it's...
it's some type of steak.

It tastes delicious.
I cooked it real quick.

What's in the pan?
What do you got going on?

This is, like,
some type of clams.

This is, like, little
baby eels or something.

- Okay.
- and I'm just seeing

if I can make, like,
a salad with this.

I'm hoping that their flavors
come together.

Good luck.

All right, Lynn,
so what have you gone for?

I'm gonna do
kind of a taro root puree.

Little sweet to a little bit
of acidity for my tartare.

- Tartare?
- Yes.

So how are you gonna spice
that tartare up?

Little bit of lemon zest, some
herbs to kind of liven it up.

Make sure it's bright,
so I think lemon zest

- is the best way to go.
- Good luck.

Thank you, chef.

So, based on everything
we've seen, who's your money on?

Jordan.
He's in his comfort zone,

totally unfazed, can identify
95 % of all those ingredients.

Bime's been able to identify
most of the resources

and use that knowledge
to construct a plate

that I think will
put him on top.

I'm going
straight for Eddie.

I mean, he knows the meat.
He's got it cooked.

I think that that's gonna be
a good dish.

Ten, nine, eight,

seven, six,

five, four, three,

two, one,and stop.

Hands in the air.

Five, four, three,

two, one, and stop.

Hands in the air.

Well done. Wow.

Throughout the mystery box
challenge,

the judges taste elements
of all the home cooks' dishes

as they come together.

They now take one last look to
choose the top three standouts,

and the winner
of this challenge will receive

a major advantage
in the next round.

I look at my dish,
and it looks awesome.

It's probably the best-looking
dish I've plated so far.

This is me on a plate,
and this is what I do.

Great job.

There were three stunning,
outstanding dishes

that were beautifully
conceptualized.

The first dish
we want to bring forward,

all the components
were well-seasoned,

beautifully put together,
and just the overall balance,

absolutely spot on.

That dish belongs to...

Eddie.

Let's go.

Finally, like,

I'm in the top three.

I've been working hard,
you know,

and putting out good dishes.

It's paid off,

and, you know, I'm happy.

Wow.

That's a scapegoat.
That's easy to do.

Everybody can cook
a piece of meat.

First of all, what do you think
your dish is?

I'm not sure about
the, uh, the meat.

I know it's very gamey.

Well, let me tell you first
what's on the plate, shall I?

Please do.

The puree

is a purple
japanese sweet potato,

and the protein, elk flank.

Okay.

Now, how did you cook
the elk?

Just a quick sear on it,
flattened it,

looking for medium.

Mm-hmm.
Aand the greens?

I fried 'em
in a little olive oil,

lemon zest,
salt, and pepper.

That's delicious.
The balance is correct.

The sear on the elk,
stunning.

The puree is just smooth,
delicate,

and really
well put together.

- Good job.
- Thank you.

- Well done.
- Thank you.

The smartest thing
in that was that lemon.

- Exactly.
- I mean, to cut through.

There's cinnamon,
there's some acidity,

so it's not
just heavy puree.

- Exactly.
- It lightens it up.

The greens are delicious.

Great strategic choices,
and you pulled it off.

- Good job.
- Thank you very much.

Thank you.

This dish may look simple,
but it's actually very complex.

- Good job.
- Thank you very much.

The second dish that we would
like to examine further,

it was extremely creative
and beautifully presented.

Step forward...

Jordan.

All right.
Beautiful.

- Thank you.
- So you tell me what the dish is.

It's a cold salad
with, like,

a black vermicelli base
of noodles

with sea grapes in it
for the saltiness,

and then there's, guessing
maybe, like, a tuna jerky.

Some greens of sort,

maybe a bok choy
cousin or something.

How 'bout on top here?

Uh, crisped up
some worms of sort.

So they're baby eels.

- Oh, are they?
- What do you think

this was at the bottom?

Some sort
of black vermicelli noodles.

Actually a chinese
black moss.

Tastes great.

Really smart being able
to utilize

these things
and put it together.

- Thank you.
- Good job.

Thank you, chef.

It's smart.
You got the balance right.

The seasoning.
And then these chips, you know,

to put that
into a... a crisp and get it

that tasty with that saltiness,
you brought that in.

Welcome to the top three.
Great job.

Thank you, chef.
Thank you.

Nice job, bro.

Really good job.

The third and final dish
that we want to taste...

Please step forward...

Bime.

Lynn, whilst you visually put
things beautifully

on the plate,
you need to season them.

It's a beautiful plating.

From a guy like you to get

that kind of finesse,
really impressive.

Tell me about the dish.

I was tasting everything,

and I was trying to see
what could work together,

so when I seen steak,
I seen the seafood,

I started tasting that,

and I could've ate that
just by itself.

'cause, you know, in Puerto Rico
we get the... the cans

like that, we just eat 'em
just like that.

Well, surf and turf, courageous,
beautiful plating.

You were able to kind of
hit on all the notes.

Sweet, salty, tangy,
it's like an orchestra

playing a symphony
all at the same time.

This is a tour de force.
Congratulations.

Thank you.
Thank you.

Delicious.
Seasoned beautifully.

The balance is incredible.

And especially
with that note

of the acidity at the end,
it's got that sort

of gastric finish
which is tough to pull off.

I don't think this is a fluke.
I think you've nailed it.

Thank you.

Good job, buddy.

Tap it.

Gentlemen.
Three stunning dishes.

There can only be one winner.

The person that cooked
the best dish tonight

will gain a huge advantage
unlike any other advantage

we've given out in the history
of this competition.

Congratulations...

Steady Eddie.

Well done.

Amazing.

Yes! Now I get a chance
to pick and choose

the next move
in the competition.

Eddie, you ready?

Yes, sir.
Let's go. Well done.

Let's go.

Incredible.
It's delicious.

Eddie is now in control
of the elimination test,

where at least one person
will leave the competition.

Welcome, Eddie,
to the MasterChef pantry.

But the one thing
he can't control

is the theme
of the challenge.

As always, that is in the hands
of the judges.

Today's elimination challenge
focuses on a type of food

that's very near and dear
to my heart,

Pasta with a filling.

The first pasta you have
to choose from

comes from the region
of northwest Italy, Piedmont.

Okay.

Agnolotti.

There's a lot that could go
wrong with this pasta.

You have to be extremely careful
to get the amount of filling

and thickness
of the pasta just right.

And this, I promise you,
is very, very difficult.

Your next choice is a pasta

that's actually
a favorite of mine.

It has a really memorable shape

and an abundance of filling.

Mezzelune.

Mezzelune.

The trick is getting

that filling just right.

It needs to be properly seasoned
and perfectly cooked.

Your final choice
is a very special pasta,

something that's served
at festivals

and very special occasions.

It's known across Italy
as the bonbon,

because of the shape
and the texture.

Caramelle pasta.

Look at them.
They're filled with mozzarella

and served
in a delicious tomato sauce.

Wow, look at that.

Seeing as you won
the mystery box challenge,

your first advantage
is that you will not have

to cook in today's
elimination challenge.

Whoo! Phew.

So, Eddie,
which stuffed pasta

will everybody out there
have to make?

I want to go
with the most difficult dish.

- That's smart.
- Smart.

So I choose...

Because Eddie won
this mystery box challenge,

he is safe
from elimination.

The theme of today's
elimination challenge

is stuffed,
or filled, pasta.

In the pantry, we gave Eddie
three different kinds

of stuffed pasta
to choose from.

Eddie chose...

Agnolotti.

To help you out, we're gonna
give you a demonstration

on how to make
the perfect agnolotti.

But rather than me show you,
I've invited

somebody else to show you
how it's done.

Someone who could still teach me
a thing or two about pasta.

In fact,
it's someone who taught me

everything I already know
about pasta.

Oh, my god.

Please turn around
and welcome...

Oh, my god!

To help you out, we're gonna
give you a demonstration

on how to make
the perfect agnolotti.

Please turn around
and welcome...

Best-selling cookbook author
and restaurateur...

Mama.

Oh, my god!

It's Lidia Bastianich.

Like, my culinary idol.
Like, I worship her.

I've been wanting to learn
how to make agnolotti

for years now,
and, to be taught by her,

that's gonna be awesome.

- You look amazing.
- Thank you.

Thank you, thank you.

I have three sons
here today.

I'm so excited to have you.

Everybody, this
is Lidia Bastianich,

one of the world's foremost
experts on Italian food.

- Please put these on.
- Thank you.

All right.
Take a look.

- Oh, very nice.
- Ah.

There's just one more
very tiny twist.

Eddie, you now have
a third advantage.

You will now get to decide

which two of your fellow
competitors will not get

to witness
Lidia's demonstration.

No way.

I'll kill you where you stand,
Eddie.

I immediately start thinking
strategy.

You know, try to think
of everybody's weaknesses

and their strengths,
and I know

that it has to be someone
that is great competition

and someone that I know
would definitely struggle

if they don't witness this.

First person.

I don't think they have a lot
of pasta experience,

but they are
a extremely good cook.

So the first person
I would have to pick...

Would be James.

James.

Wow.

You son of a bitch, Eddie.

He views me as a serious threat,
and he should.

I'm not at mad at him.
He's playing the game,

and he's playing the game smart.

- Wow.
- For my second choice,

being around this person
I notice that they ask

a lot of questions,
and they learn a lot of things

yy asking a lot of questions.

So...

I'm gonna have to say Lynn.

- Lynn.
- Lynn!

Oh, Yes.

I am so screwed at this point.

I've never made agnolotti,
so, if I don't get to learn now,

it's not gonna happen.

James and Lynn,
please, both of you,

leave the kitchen
and wait

until this demonstration
is over.

As for the rest of you,
make youway down.

I'm, like, shaking.

Let's do it.
All right, guys.

So where do we begin?

We're gonna make
just simple egg pasta.

This is about
a pound of flour.

You make a well here.
There's four whole eggs

and five egg yolks.

Put it in here
little bit at a time.

So the ratio of liquid
is very important.

You want the pasta to be smooth
and buttery and soft.

You continue the kneading.

So we do it by hand,
because that's

The best way to do it.

So from here we let it rest
20 minutes.

I'm gonna kill Eddie.

one chance to, like,ctually
see that in your life,

and then it's taken
from you.

- It's [bleep], man.
- If I survive this,

he is target number one
from here on out.

So we start with the hand
cranker on the lowest setting.

You want to get it to this kind
of consistency.

It should be translucent.
It has the right feel.

The agnolotti filling

is a very simple filling
of leftovers.

Beef, salami,
roasted chicken, veal,

Any kind of meat you have
leftovers.

When you're making the filling,
the texture is important.

You can do
a hand meat grinder.

You don't want to put it
in a food processor,

'cause you don't want it
to be pate or pasty.

You begin one way.

Then you go the other way.

So back and forth.

And then right
into the boiling water.

Always put a lid
on the pasta,

because it gets your
boiling point right back up.

We're making
a grana sauce.

We put it in here.

You get a little bit of butter.
This is ready.

Can you grate
a little cheese here?

- Put that down.
- Do the sauce first.

No, I'm gonna put the sauce.

Just enough sauce
all around.

And then, at last,
some ground-up padano.

Agnolotti,
a traditional simple dish,

but is not so easy to execute.

Okay, James, Lynn, please,
back to your stations.

Thank you.

You have 60 minutes to make us
some delicious agnolotti

that will make
my mother proud.

Your 60 minutes...

Starts...

Now.

All right.

Me and Lynn are both
in that same boat,

is we're gonna make agnolotti,

and we have no idea what
it looks like traditionally.

I want to put myself
in this dish.

I didn't grow up in Italy.

Like, I grew up in San Diego

where we eat enchiladas

and california burritos.

I want to use what she taught us
at the demo,

but I don't want to copy it,
so I'm thinking

of the ingredients
that I use at home,

bell peppers and jalapenos,

and I want to put my own twist
on the pasta dish

that Joe's mom
showed us how to make today.

Let's go, guys.

What's the biggest mistake
they can make

at the beginning
of this challenge?

Well, beginning with the pasta
is not working it enough,

and then the rolling part.

The rolling part
is very touchy.

If it's very fine,
then it breaks.

Yeah.

If it's too thick,
then it gets too chewy.

The success
of this dish

is a balance between
the texture of the pasta,

the amount of the fillings,

and then the amount
of the sauce on top.

I loved watching the demo,
so I'm just gonna try

to imitate that,
but incorporate different meats.

I'm gonna do some oxtail
and some braised short rib.

They're both reallrich, so it
should make a great filling.

All right, Jonny,
what's the plan?

- What do you got?
- Gonna try and make

a smoked maple syrup
Alfredo sauce.

A what?

Putting maple syrup in Italian
food is, like, sacrilegious.

You use a lot of maple syrup
in Italian cuisine?

- Actually...
- It doesn't exist in Italian cuisine.

In New England
it's actually very popular.

Maple Alfredo's
ve populry where I'm from.

All right. Good luck.

Thank you.

Lynn, what's the filling?

Filling's a charred leek
and short rib.

90 % of the fillings
inside a agnolotti are grind.

When you blend and blitz,
it goes pasty,

Sort of like baby food,
and you destroy the textures.

Look down here.

One, two, three, four,

five, six, seven,
eight meat grinders.

One blender puree,
and that's you.

Are you going home tonight?

All the flavors I know,
I can win this competition.

But, if I screw this up,
I could be going home.

and my heart is sinking
to the floor,

and I'm thinking, "oh, gosh."

Lynn, are you going home
tonight?

No, I'm not.

'Cause you seem upside down
right now.

It looks like Lynn
is struggling pretty bad.

to be le tabknock him out
right now

would be a big advantage for me,

So I'm pretty happy right now
with my decision.

- Howard.
- Joe, how you doing?

You make
a lot of pasta?

I do not make a lot of pasta
at all, actually.

San Diego's not really known
for their Italian food.

So what's the filling?

Shredded braised chicken,
bell peppers,

and a little bit of seasoning.

What do you think about putting
bell peppers in the stuffing?

It's... yeah,
it's certainly unusual, yeah.

I would taste that,
pay attention, you know,

We talked a lot about textures
and all of that.

I will do so.

What are you doing
with the asparagus?

- I'm... I'm not sure yet.
- Wow.

All right,
Good luck, Howard.

Thank you.

All right, James.
What are you cooking?

I'm doing a ricotta,
parmesan agnolotti

that I'm tossing
in a alla vodka sauce.

The tomato alla vodka sauce
was miles away from Piedmont.

Lidia didn't go anywhere
near that.

You think this tomato vodka
sauce is gonna blow her away?

I think it's gonna be
unexpected, and I think,

given the fact that I didn't
watch any type of instruction,

it's going to be delicious
and taste great.

- Good luck.
- Thank you.

Krissi, I brought you
my mother, your hero.

Hi.

Hi, Krissi.
How are you doing?

I would shake your hand,

but I have flour all over.
that's okay.

If jesus came down and stood
next to Lidia,

I'd be like,
"yo, what's up, dude?

Lidia, how are you?"

Where are these agnolotti?

They're right here.

That is a swiss,
chard, and pancetta.

It's good. It tastes very good.
It really does.

Thank you.

There's just under
five minutes to go.

Your pasta should
be hitting the water

very soon,
if it's not in already.

Krissi's looking
very competent.

James is looking
very composed.

Howard's looking very shaky

and Lynn is looking
out of his depth.

I think that Eddie
might've dealt Lynn

an ace that will take him out
of the competition.

My water's not boiling.

Why hasn't Beth got a lid
on top of her pasta

to bring the water
to boil?

If she's not boiling water
at this point, she's dead.

It's just not boiling.

Beth, you have
to put your lid on.

All the pasta should be
in the middle of a furious boil

right now
and ready to come out.

Boil.

Beth, you've got
to put it in,

or else you're
not gonna have

anything on the plate.

90 seconds to go.

I realize that that pasta can't
cook in the time I have left,

so I just throw three agnolotti
on the pan,

Get some butter going,
a little pasta water,

'cause, you know,
it'll continue cooking.

- Let's go, guys.
- Heat the sauce.

Keep everything hot.

Come on, Beth.
Let's go.

Ten, nine, eight,

seven, six, five,

four, three,

two, one,

and stop!

Hands up.
Whoo!

Right.

Eddie, make your way down
from the balcony.

We're now gonna taste each
and every one of your dishes,

and, on the back of that,

at least one of you
will be leaving tonight.

Lidia, who should
we taste first, please?

James.

James, let's go, please.

Thank you.

There's no way around it.

That sucked,
not being to able to see

that demonstration.

What's in here?

I did a agnolotti alla vodka.

I had no idea what to do
with the agnolottis.

You were not here.
Not withstanding that,

the shape is fair.

The ratio of stuffing
to the pasta is good.

The taste is... is good.

I know you were at
a disadvantage, James,

but flavor is good.

Thank you.

I think it's a good dish.

I like the flavor
of the sauce.

The filling
is really yummy.

This tastes like
you've made it a lot.

- Good job.
- Thank you.

I don't think I'm gonna be
the top one or top two in this,

but I'm not going home.

Who would you like up next?

Lynn.

I look at my dish,
and I think,

"this could be it.
This could be your ticket home."

Right. I mean, first of all,
you were up against it.

"A", you didn't see
the demo,

and, "B", you were using
a blender to puree the mix.

I saw that pureed cat food
in that mixer,

and it was like,
first thing I looked at

was Eddie on the balcony
thinking, "smart move,"

'cause you were out
of your depth.

What's in there?

It's a short rib
and ricotta filling,

and the sauce
is a charred leek,

Browned butter, with
a little bit of the braise.

Under-seasoned again,

and you've got
a sort of awkward thickness

to this pasta.

You didn't see
the demonstration,

but it's laid out, one sheet,
brought up, and nipped together.

You folded it
and lifted it up,

because I've got
a double layer of pasta,

which makes it
so inconsistent.

I think Eddie played
to his strengths in this one.

He did.

So you consider yourself

a frontrunner
in this competition?

Not after this, no.

You know, sometimes an advantage
puts someone in a troubled spot,

but it's very rarely
someone can use an advantage

for such an accurate
and precise strike

at a very vulnerable target,
as Eddie did with you today.

Yes, chef.

He hit you in the bull's-eye.

Eddie could have picked
any of the 14 people,

and I don't think it could have
been as effective as picking me.

I could be going home.

The judges are continuing
to taste the dishes

prepared by the home cooks

in the stuffed pasta
elimination test.

Very rarely someone can
use an advantage

for such an accurate
and precise strike.

Eddie hit you
in the bull's-eye.

Lidia, whose dish
would you like to taste next?

Jonny.

I know they're gonna give me
a hard time for using

Maple syrup in Italian food, but
I think they're gonna like it.

It's a butternut squash
and ricotta agnolotti

with a smoked
maple Alfredo sauce.

So the butternut squash has
its sweetness with ricotta,

and then the sauce
is with the maple...

And Alfredo.
It's a bechamel with...

it's with grana
padano cheese.

Maple syrup
is not Italian at all.

We don't have it in Italy.
We don't make it.

I'm gonna taste and see
how they work together.

In my mind,
they don't work together.

Mmm.

It's more of a dessert,
you know?

Maybe if you put
some cinnamon on top of it

and some granulated sugar,
you can take it for dessert.

As pasta, it just doesn't work.
There's no harmony there.

Jessie.

I'm so sick of Jessie.

Southern belle, do no wrong,

Little miss manners.

I'm not impressed
by her cooking.

So the filling,
what's inside there?

Oxtail and short rib,

with just a little bit
of the chicken filling.

Here's the thing.
I mean, the pasta is beautiful,

The filling
is seasoned stunningly,

and I think there's a target
on your back,

because everyone thinks
you're in this competition

because you look good.

You're in this competition
right now

because you cook good...
never forget that.

And again that's proved it.
Great job.

Thank you so much.
Good job.

Let's go to Krissi.

I made a swiss chard
and pancetta-stuffed agnolotti.

The sauce here
that you made?

Just simple... just
simple butter sauce,

and I put a little
veal reduction over it.

I wanted to keep it simple,
'cause I went

a little non-traditional
with the filling.

- Good.
- Thank you.

The ratio of filling
to the dough is... is good.

You get a nice mouthful
of dough

and just enough filling
to kind of support it,

and the simple sauce
goes well with it.

I've been watching you
long enough, I should know.

- Have you?
- All right. Good, good. - Yeah.

Well, contued success.

Thank you.

This is, like,
the ultimate validation for me.

Lidia, whose dish would you like
to taste next, please?

Beth's.

Beth, let's go. Thank you.

I'm dreading having
to present my dish,

because there
are two scenarios...

Worst case and "worser" case.

It's ricotta and herbs
and watercress and goat cheese.

I like the idea
of the herb filling,

and then of course the actual
pasta being undercooked.

that was sad to watch.

I would hate to see
you go home on this.

I would hate to go home
because I can't boil water.

Right, but, I mean,
it... it could happen.

I know. I wouldn't be surprised
at all if it did.

Howard.

Pbbb!
All right.

Walking up,
I am not 100% confident

in the dish
that I'm bringing up.

The plating isn't that great,

but hopefully
the flavors come together.

So what is, exactly,
this stuffing?

Bell pepper, jalapeno,
braised chicken,

and then it's spiced
with a little cumin.

Yeah, cumin is a spice
that is not used a lot

in pasta making
or stuffing.

Yeah, what I get here
is a mouth full of peppers.

- Okay.
- It's not harmonious

with a pasta dish like this.

Classics work,

and they're appreciated
time after time.

Otherwise, they wouldn't
be called classics.

Of course.

Get a good connection
to the basics.

Don't just fly off
on a wing, okay?

I-I-I don't understand.

She's been nice to you,

but the whole thing with you

is you have
this very cavalier attitude.

You don't know
what you're cooking,

what dish you're making
with ten minutes left.

Then you come up here
and get misty-eyed with us

like, "oh, poor me again.
I got screwed up."

And I'm getting tired of it,
because, if you were smart,

you would duplicate a plate.

The fact that
you're not even thinking

of playing this game properly
is really annoying.

I mean, I'm...
I'm gonna taste this.

You want 15 of the same
dishes up here?

If you're here putting your spin
on everything you make

because you want to show us
how cutesy and intelligent

and crafty you are,
well, that's gonna get you

a one-way ticket
back to wherever you came from.

And then you can show
your friends and the six people

who told you you were good,
how cutesy and smart you are

when you're home cooking
at dinner parties.

While the rest of this group
goes on and competes

to become the next MasterChef.

So I want pasta cooked properly,
because you know what?

The only thing worse
than a cook who can't boil

is a narcissist
in full denial.

- Thank you for nothing.
- Great.

Ah, Joe's just an [bleep].

This is a competition
about flair,

about finesse, about creativity,
not about copying

someone else's [bleep]
so you can win $1/4 million.

If you're here putting your spin
on everything you make

because you want
to show us how cutesy

and intelligent
and crafty you are,

Well, that's gonna get you
a one-way ticket

back to wherever
you came from.

Because you know what?

The only thing worse
than a cook who can't boil

is a narcissist
in full denial.

- Thank you for nothing.
- Great.

Tonight there were
two stand-out agnolotti dishes

that really
impressed Lidia.

The first dish, we actually
expected perfection

from that person,
and they delivered.

It had a perfect ratio
of filling to dough,

worked beautifully,
seasoned perfectly.

This person is becoming
a frontrunner.

Congratulations...

Krissi.

Well done.

Thank you.

Aside from the birth
of my child,

this may be the happiest day
of my life.

But the best dish of the night

had incredibly delicious
filling.

The balance of textures
worked perfectly.

It was almost
as good as her dish

and that dish belongs to...

Jessie.

Krissi and Jessie,
you're now team captains

in the up-and-coming
challenge.

I've been team captain twice.

I've never been defeated
as a team captain.

This is awesome.
What a great advantage.

I'm a force to be reckoned with.

So now the bad news.

Usually we only bring
three people down.

Today there are four people
that really disappointed

me and my fellow judges.

Please come down,
Jonny...

Lynn...

Howard...

and Beth.

Jonny andBeth,
please step forward.

Two dreadful dishes.

Underwhelming,
badly thought out,

and on the verge
of an insult

on any other night
in this competition.

You both
could be going home,

but luckily for both of you,

two other people
were even worse.

Both of you,
back on your stations.

If Howard stays and I go home,

then I must've really screwed up
my dish to make that happen.

I'm, like, nervous,
and my hands are sweating.

I love cooking.
This is my passion.

I'm just praying that I'm not
gonna be the one that goes home.

Lynn, your dish
was a total mess.

The balance was incorrect,

the texture was all wrong,
the pasta was badly utilized.

Quite frankly, your worst dish
so far in this competition.

Howard,
you've got this ignorance

that you wouldn't absorb
the kind of magic

this lady has spent
nearly six decades creating.

one of you has reached
the end of the road.

I would like that individual
to leave this competition

in a dignified manner,
by removing his apron,

placing it on his station,

and leaving
the MasterChef kitchen.

That individual
knows who he is.

Do the honorable thing.

Lynn's one of the top guys here.

He's a better cook
than I am,

and he shows it
with... with his plates.

I got here,
and I got an apron,

and I got to compete.

Yeah! Whoo!

Thousands and thousands
of people didn't.

I did as best as I could.

The actual cupcake
is definitely the hero.

A bit like you tonight.
Good job.

Thank you.

And I feel amazing about it.

Thank you, Howard.

Thank you.

My dreams about being
in the culinary world

Are even more alive than
they were before I got here.

I'm leaving
a better cook for sure.