All language subtitles for MasterChef - 04x19 - Top 7 Compete.LOL.English

Last time on MasterChef...

Three eliminated home cooks returned...

- Bemi!
- Lynn.

And Bri.

...and battled it out to win

a spot back in the MasterChef kitchen.

Ow.

This one's raw.

And Lynn quickly got fried,

leaving Bime and Bri
to go head-to-head.

You don't get too many second chances.

Nothing's going to stand in my way
of getting that white apron.

And after a blind taste test...

Please welcome back...

Bri.

Can I not get this girl out of my life?

Did you guys miss me or what?

Oh, my God.

Tonight the competition turns "fowl."

Shut up.

Oh! There are birds all over the place.

Hold on to him!

If I have to kill it,
I'll kill it with my bare hands.

The home cooks spread their wings...

- Come on, guys.
- I have no idea what I'm doing.

You're in big trouble.

...in a race for a place
in the top six.

This is cutthroat right now.

And one of the
biggest names of the season...

This has been your worst performance.

...makes a grand exit.

Say good-bye.

Walking into
the�MasterChef kitchen again

just feels so right.

I feel like my full potential
hasn't even been reached yet.

I feel like there's
so much more for me to give

in this competition,

and this time
I'm not letting anything

stand in my way.

You have all accomplished

the almost impossible.

You have made it�to the final seven

of the biggest culinary
competition in all of America.

Soon the seven
of you will be down to six.

One of you
will be walking�out of this kitchen

forever.

To make sure that's not you,

win this upcoming
mystery box challenge.

Now on the count of three,

lift your mystery boxes.

When I lift up that box, I hope

that there's something
I'm comfortable with...

- One...
- Because I really need

to step up my game to, like,

a whole another level.

Two...

Three.

That's right.
A 16-ounce T-bone steak.

I'm from Texas. I'm also a man.

These two things will tell you

that I probably eat steak once a week.

That's a fact.

Walmart has provided you

with a choice�premium T-bone steak.

Walmart sells
the highest quality choice beef,

which is inspected
by the USDA for quality.

We want to see
you make a composed dish

featuring that T-bone steak
as the star.

In just a moment,
a truck from Walmart

will be stopping�right outside,

packed full of
a variety of fresh produce

and groceries.

You have 45 minutes

to make us a steak dish

featuring that Walmart
steak as the hero.

Your 45 minutes start...

Now!

Off you go.

It's kind of fun.

We've never done
this before, so I'm excited

to see what's in the truck.

Whoo!

Bingo. Everything I need

is actually there.

I get some beautiful
fingerling potatoes,

a beautiful red onion,

brussels sprouts that are gorgeous.

The produce is awesome,

and the steak has flavor already,

but adding more flavor

I think is a key element
in winning today.

- T-bone steak.
- A dream.

A chef's dream.
But tonight we want to see

- this T-bone steak elevated, right?
- Right.

You do not want us
to see�meat and potatoes.

No, exactly.

Something more substantial.

So what would you do, Graham?

A simple rub. Not too spicy.

And grill it.�And then with that

maybe some potato salad,
something cool.

Just again kind
of screaming summertime.

Welcome back to me.
The mystery box is steak.

I'm trying always to remember

my time management skills
and how important that is.

I'm just trying to constantly
remember all the things

that I've learned, you know,

and all the mistakes that I made,

and I'm trying not to make them again.

James, how we doing?

I'm doing great, chefs.
How are y'all?

What is your plan for this T-bone?

Here's the thing.

Every time we use
these Walmart steaks,

I'm always blown
away�at the quality of them.

So when I get a good cut of meat,

I don't try and screw it up
with crazy sauces or anything.

I try and cook it perfectly,

serve it medium-rare.

I'm gonna cream some spinach
and kale on the side

and make it, like,
a nice, rich kind of thing.

�Good luck.

Luca, tell me about the dish.

I'm doing filet mignon grilled.

The sirloin on the pan.

- Nice.
- I'm doing classic haricots verts,

roasted potatoes,
and a parmesan crema

for the filet.

So you're going classic.

- A little bit more elegant.
- A little more elegant.

Yeah. Plus, you don't
want to play it safe.

It sounds adventurous.
There's a lot going on there.

Yeah, yeah, I got it.

Jordan, how are we doing?

Hey. Doing good, chef.

We're doing a blue cheese

and parsley
and lemon zest compound butter.

To go on top
of the seared steak, I did

a nice, dry rub
with it with some spice.

- You're a creative guy.
- Yeah.

Right?
You always think out of the box.

You so some stuff.
Sometimes too much.

- Yes. Agreed.
- But how come

you've never won a mystery box?

'Cause I over-think it,
and I go a little too crazy.

And that's just not
the right way to do it.

Good luck.

I think Jordan's is gonna be good.

Oh, really? What's he got?

Yeah, he's got some squash
that's been battered kind of,

like, dusted in some
parmesan,�that are fried up.

So Luca's gonna do
a T-bone steak two ways.

He's gonna quickly grill
the filet and almost, like,

braise the New York strip.

- That's the wrong thing.
- You would braise the filet

and grill the sirloin.

The most complex dish he's ever done.

I think Bri looks
a little bit lost quite frankly.

- Oh, really?
- Yeah.

- How's it going, Krissi?
- It's going great.

- Wow, that's beautiful.
- Thank you.

I call them Pommes de Krissi.

What are we in for here today?

A nice, crusted steak

- with some sage and...
- What's this?

- Like a beet...
- That is a brussels sprout

caramelized onion salad.

Very fancy, Krissi.

Thank you.

Where did all this
inspiration come from?

This is so not you.

It's me,
but it's turned up a notch.

- I'm so excited.
- Thanks. I'm excited too.

Last five minutes.

Oh, my gosh.
How did that happen?

I went to Krissi's,
and I was like, "Who is this cook?"

a potato galette with,
like,�a warm vegetable salad

- and vinaigrette.
- Really?

Like, out of nowhere.
She's like a different person.

Wow.

�Come on, guys. You got
to start�finishing those plates.

Come on.

Last ten seconds.

Ten, nine, eight,

seven, six, five,

four, three,

two, one, and stop.

Five, four, three,

two, one, and stop.

Hands in the air.

Well done, guys.

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.

We gave you a Walmart
choice premium T-bone steak

and some groceries.

We asked you to make
us a delicious steak dish.

The first dish that
we want to bring forward...

This person has yet
to win a mystery box,

and today could be
the day�this person

changes all of that.

Please step forward...

Jordan.

- Finally.
- Yeah.

Seriously.

What's the dish?

I have a seared New York strip

with a dry rub on
it�and a little spice on it,

parsley and celery root puree.

The compound butter is parsley,
blue cheese, and lemon zest,

along with some caramelized onions

and then parm-encrusted squash.

I like the dish. Good balance

between the puree and fried.

Looking for a perfect medium-rare.

What do you think?

A little more rare.

I don't mind that.

I do like the seasoning on your steak.

These are caramelized onions?

Yeah, I took...
the bones and fat that I did remove

I rendered down
and then caramelized with those.

- I like that.
- Thank you.

Sweet, rich.

Definitely top three dish.

- Really Good.
- Thank you, Joe.

You didn't use the filet.
You just used the strip.

Just the strip.

Um, the onions
and the protein together, delicious.

The seasoning, the balance,
you've got absolutely spot-on.

Thank you, chef.

The flavor's there.

Sweet, sour,

the spice on the steak.

All of those flavors are really nice.

This deserves
to be in the top three for sure.

- Good job.
- Thank you, chefs.

Thank you.

I've only been
in the top three one time,

and it's been
quite some time since then.

This is my chance to take people out
and win this competition.

The second dish that
we would like to examine further...

The home cook�that put it together

is starting to hit this level.

Luca.

I don't know what the hell's
been going on with Luca,

but all of a sudden
that dude has been on fire.

I'd really like that to stop.

As we say, Luca,
it's not how you start,

It's how you finish.

What's the dish?

I make a grilled filet mignon

served with haricots verts

and roasted potatoes.
Very classic...

With a parmesan crema.

The sirloin steak
is actually pan-seared

with caramelized onions.

And I made beef sauce.

So why did you wait
till now to start creating

these kind of dishes?

Like, in the beginning, were you just

fluffing it?

- Were you not paying attention?
- No.

You almost went home in Vegas.

I mean, come on.

I think it's really,

like, a learning process.

This is, like
a steak you would expect

to have, like, in
a really good Parisian bistro

or maybe in the West Village in New York.

Really good.

- Bravo.
- Thank you.

Luca, why two different ways?

Because I didn't want
to grill the T-bone steak

just like that.

It would have been,
I think,�way too simple.

Delicious.

It's seasoned beautifully.

You're taking this
competition very seriously now.

Because the amount
of effort�you put into that dish

over the last 45 minutes
was extraordinary.

You're the real deal.
Good job.

Thank you.
Two times in a row

- in the top three.
- Nice job, dude.

I work so hard to get to this point.

I got this extra push of confidence,

and I just start cooking
in a completely different way.

The third and final dish

that we are so excited to taste.

This individual, they have come out
of their comfort zone,

really pushed themselves,
but elevated

their execution sort of better
than we could have hoped for.

Krissi.

- How you doing, Krissi?
- Hey, Graham.

What is the dish?

Just a pan-seared steak

with a compound butter,

I call them Pommes de Krissi,

and a caramelized onion
and brussels sprout salad.

I'm looking right here at this sear.

Were you cooking this in butter,
or what did you do?

Nope.
Just a cast-iron skillet.

My grandfather always made
steak in a cast-iron skillet,

and I always thought it was the best

'cause it gave it such
a good caramelization

on there and a crust.

The steak on its own

is delicious, but when you rub
that compound butter on,

that lemon zest comes
through, those herbs,

incredible complement
to the minerality of that steak.

We saw a lot of variations
of fingerling potatoes...

fried, crispy,
cut up like home fries.

These surpass 'em all.

I think you found
your voice in cooking,

so great job.

Thanks.

The cook on the cut...
Medium-rare.

The sear on the steak
is done professionally.

Even though I've never
been to a fancy steakhouse.

- Never?
- No.

First of all, the ingredients
aren't unusual for you,

but what you've managed
to do is elevate it.

I mean, it's just, again,

like, something out
of a stunning steakhouse.

The galette is delicious.

Absolutely blown away by that

because of the crispiness
and the seasoning on there.

- Good job.
- Thanks.

Thanks, Luca.

Seriously, great job.

This is where it gets
more difficult for us.

But there was one dish
that was just outsmarting

its competition.

The person who cooked
the best steak dish tonight

who will now receive
a huge advantage

in the up-and-coming
elimination challenge...

Congratulations...

In this mystery box challenge,

the home cooks had just 45 minutes

to prepare an amazing dish

with a Walmart T-bone steak.

Only one of you three
can be the winner

and join us in the pantry

for this huge advantage.

The person who cooked
the best steak dish tonight...

Congratulations...

Krissi.

Finally.

I won.

I'm feeling really proud.
I kicked ass today.

And my kid would be proud of me.

Krissi, are you ready
to go into the pantry

and find out your huge advantage?

- Oh, yeah.
- Let's go.

Good job. Well done.

Well done, well done, well done.

What just happened?

I'm so pissed right now.

She's cooked with
brussels sprouts before.

She's done potatoes before.

I thought I got it.

I thought you had it too.

Krissi is now in control

of the elimination test,

where at least one person

will leave the competition.

Welcome, Krissi,
to the�MasterChef pantry.

Please come in.

The one thing she can't control

is the theme of the challenge.

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

Krissi, welcome
to the�MasterChef pantry.

Whoo-Hoo!�Finally.

Yeah.

- How does it feel?
- It feels awesome.

I'm not gonna lie.

I got, like, this evilness

going in me.

You got to use that to your advantage.

Absolutely. I'm gonna take
some people out today.

Your first advantage
is that you don't have

to cook in the upcoming challenge.

Congratulations,
you are now in the top six.

The theme of this
challenge is fresh food.

I hear something.

Really fresh food.

Any idea what's under here?

It sounds like a frog or a cricket.

Well, under here

I have...

a quail.

Weighing only half a pound,

this tiny bird can
easily be overcooked.

Under here I have... a pigeon.

Ew.

Its meat is dark,�tender, moist,

but it can be gamey.

I have a beautiful
midwestern pheasant...

Which is probably the bird
that people are least likely

- to have worked with.
- Mm-hmm.

If you don't know what you're doing

with this bird,
it's impossible to nail it.

Okay, they just keep getting bigger.

What do you think's�under here?

I don't know,
but I'm just so excited,

'cause Bri's gonna freak out.

A chicken.�Look at you.

Easily the most
familiar bird in this country.

In my first cage,

I have a gorgeous...

duck.

Very difficult to get right.

Laced with a lot of fat, and by the time

you've rendered the fat down,

you're hoping you haven't overcooked the protein.

And then finally the most amazing,

- incredible...
- Turkey.

�It's very cumbersome�to work with.

It can be very easily dried out.

You now get to choose

what bird each home cook
uses in this elimination challenge.

This is gonna be so awesome!

I totally have a plan of attack,

and I am gonna make
a devastating strategic blow

to these peeps,
and they're gonna be like, "Wow,

we just got hit with
a Krissi missile."

Hey, peeps.

Because Krissi won
the last mystery box challenge,

she is safe from elimination

and is now guaranteed
a spot in the top six

of�MasterChef.

At the end of tonight,
at least one of you

will be leavingthe
MasterChef�kitchen.

There were six different proteins

in the pantry.

Krissi assigned
one protein for each of you.

You guys will have five minutes

to collect�your assigned protein

from the pantry.

Be smart. Be fast.

More importantly,
be very, very careful.

Your horrific
five minutes in the pantry

starts now.

A paralegal...

Their job is to gather information.

That is my thing.

I listen to everything you say,

I put it right here,

and I use it for later.

So I got a lot of ammo

to take out a key player.

Uh-Oh.

Oh, my gosh, it's loose.

Shut up.

There's a series

of live avian creatures

in this area.

Quite the "fowl" scenario.

- That's a peacock, right?
- That's not a peacock.

- What is this?
- That's a turkey.

Losers.

Do they have our names on it?

- That has Luca's face on it.
- That has me!

I'm a turkey?

- I don't get it.
- You got to catch it.

I don't catch a turkey.

Each bird has a tag on it

with the face of the cook
that will have to cook that bird.

You should like me. I'm a vegetarian.

Oh, god. Ugh.

Natasha and Luca
are my biggest competition,

and third is Jordan.

I know that Natasha
has never worked with

nor even tasted a pheasant.

I think she might struggle
in this today.

Hi, guy.

Stop, come here.

Luca's getting the turkey

because they don't have
thanksgiving in Italy.

- Oh, it's so heavy.
- You got him!

Hold on to him!

Hey, little quail guy.

I'm giving the quail to Jordan

because the quail is very complicated,

and Jordan is so complicated

that if my plan with
Natasha doesn't work out

and Luca doesn't screw up
like I feel like he's going to,

Jordan's bound to.

I'm holding a turkey.
Hello.

I've never killed

an animal before,
but I didn't come to MasterChef

to be the one that
doesn't do what I have to do.

If I have to kill it, I'll kill it.

If I have to kill it
with my bare hands,

I'll kill it with my bare hands.

Whatever it takes.

All of you are holding a live bird

in your hands...�the kind of bird

that you have
to cook with�this evening

and produce a stunning dish.

Its heart is beating out of its chest,

and I'm like, they're gonna
make us kill the chicken?

I can't do this.

But all of you, don't worry.

Those birds are safe.

Come with me. Let's put them
back in the cages, please.

Thank god. I do not know

what I would have done

if I had to butcher the bird.

- Nice, thank you.
- Oh!

Okay, great, right, all of you,

please, head back to your stations

where you'll find�the same bird,
but this time

plucked and ready to cook with.

I am very relieved
that I did not have to strangle

a duck in front of other people.

It seems like more of a private thing.

You've got 60 minutes to create

a stunning dish where
the bird has to be the hero.

Your 60 minutes starts now.

I have no idea what I'm doing.

I don't know how to butcher this bird,

so I might
as well take my apron off.

This is a very
tough elimination challenge.

We all know�that Krissi can cook.

This is the first time
I think�that she's shown

that intellect of understanding

what every bird represents

and brings to the table

and how each contestant
is gonna get screwed with it.

I don't know anything
really about the pheasant.

I just know that it's
a different taste than chicken

or turkey, so I think

I'm a little bit in trouble tonight.

Krissi gave Natasha
what I consider to be

probably the most
difficult bird, the pheasant.

Dries out immediately.

You have to know how to cook it.

It has�a very particular taste.

It could put Natasha
in the bottom three,

and it could quite
possibly send her home.

Just trying to get
this leg out of its joint.

I'm gonna use it to
hopefully make a little stock.

I'm not as confident as I normally am

going into all of these,

so it kind of gets me a little worried.

- You got me, Krissi.
- You'll be fine.

I'm not really worried about you.

- I am.
- Nah, you'll be fine.

Obviously I want Natasha to go home

because I don't like the fact

that she can cook and bake,
because, like, that's my thing.

There's only room for
one Krissi in this competition.

In this elimination test,

the home cooks have just
60 minutes to prepare a dish

- using a bird...
- Stop, come here.

That was selected for
them by mystery box winner Krissi.

I've been waiting
for this advantage for a long time.

�Come on, guys.

The bird has to be the hero.

I've got three
missiles out there focused

on my biggest competition.

I'm targeting Luca, Jordan,

and Natasha.

All right, Luca,
how are you doing?

I'm doing great, chef.

So how are you gonna
cook the turkey?

Well, I took the breast

and put in the oven,�just in case.

- You're roasting the breast?
- Yeah, yeah, yeah.

60 minutes, not 6 hours.

I know, I know,
but it's not that big.

This one, I'm gonna treat
them like a chicken breast.

Why do you think
she gave you the turkey?

Because I believe
she doesn't think I have experience

with turkey because in Italy,
we really don't eat turkey.

No, there's a shorter
version than that.

She wants you out of here.

Yeah?

- Good luck.
- Thank you, chef.

So, Jessie, what are you making?

Pan-fried chicken?

You got a pass today, huh?

I wouldn't call it a pass.

I'm gonna
go�a little Southern today.

Doing a little succotash.

This looks like
a very homey south dish.

I see bacon. I see chicken...

Yep, it's gonna be a homey south dish.

�Don't make it�too homey, though.

We're still looking for, like, nice plating,

- elevated, restaurant dish.
- Right.

Who do you think
needs to leave now?

I would love to see
Natasha go home today.

And I kind of think�that was part

of the target plan of Krissi
and something we all want.

Just coming up to 20 minutes to go.

Bri, what are you doing?

I am stuffing my pigeon.
This was my stuffing.

- What's in there?
- Beet greens, apples,

- sage, chives, little bit
of lemon juice. - Mm-hmm.

So you're bringing
a vegetarian sort of blend

- into the pigeon's cavity, right?
- Yes, chef, exactly.

Okay, good. Good luck.

- Jordan, how you doing?
- Good.

Walk me through
what you have with the quail.

Just salt and peppered
it and let it sit.

�What is in the sauce?

Some chicken stock,
and then I fortified it

with some root veggies.

You know what the
problem with this sauce?

Tastes like premade chicken stock.

I just used half chicken stock,
half water,

and put more flavoring in it.

Dude,
you did nothing with your quail.

It was on the bench
till 40 minutes gone.

You didn't marinate it.
You didn't do anything to it.

If you don't figure out how
to get some quail flavor

into that sauce,
you're in big trouble.

Fix it up. Fix it up.
You got, like, ten minutes.

Krissi's been the distributor
of a lot of pain

in this elimination challenge.

Jessie is really
underperforming for me.

She's got another corn relish
on the side and then the chicken.

And she's got a leg in the pan

that's nowhere
near gonna be finished.

Jessie looks like she's cooking

for a country fair, not�MasterChef.

- Yeah.
- I'm impressed with Bri.

So she stuffed the pigeon,
and she's left it whole.

She's being so creative
with what she's doing.

- This girl's a vegetarian, guys.
- Right.

I'm really impressed with Natasha,

thinking about making
a stock�with the pheasant,

making a risotto.

It might not only save her,

it might elevate her to the top.

It's that smart of a dish.

- It could be really refined.
- Mm-hmm.

�Jordan took�some
premade chicken stock

and reduced it�to make a sauce.

�and then he boiled�the quail in it.

It's like flaccid just
quail skin sitting in the pot.

-�Skin on?
- Yeah.

This is again Jordan
reaching way beyond his ability,

and this time he's gonna
fall flat on his face,

and it might take him home.

Last minute.

Do that bird justice, guys.

Come on, guys.

Ten, nine, eight, seven,

six, five, four, three,

two, one, and stop, guys.

- Well done.
- All right.

Who thinks they've got the best bird?

Not all at the same time.

No one? Seriously?

Krissi, please, would you be so kind

to make your way�to your station?

Thank you.

Right.

Let's taste these incredible birds.

First up, Jessie, please.

I can't say I feel overly
confident about my dish,

but these flavors
go together, so I should be fine.

I should be safe.

So what is it?

We have
a pan-seared�chicken breast

with a roasted garlic sauce,
summer vegetable succotash,

and smashed red potatoes.

Hmm.

This was a challenge
where we were looking

for sophisticated dishes.

You think that
a pan-roasted chicken breast

with mashed potatoes and
corn succotash is, like, restaurant?

My ideas of going
super gourmet I haven't practiced,

so I thought chicken
breast would be the safe bet.

Hmm, safe.
Is that how you wanted to play it?

Just didn't want
to try something new

that horribly went wrong.

Does that look juicy?

It's cooked through.
It could be juicier.

It's really dry.

It seems like a dish
that's not really in the game to play.

It's a disappointment, Jessie.

This looks like what
we eat at the family reunion

with Skynyrd playing
in the background.

Look at that.

That's like frozen dinner.

This is not your best.

This is the kind of plate
that we send people home on.

Jessie, so visually,
it looks like you're just playing safe.

I think you could do that

when there's
20 left in this competition.

We're down to the final seven.

Safe doesn't get you anywhere.

The sweet corn, you know, is pale.

The peppers are, you know, raw.

If that's your best,
then maybe it's time

to go back and have
another dinner with your parents.

Dude, I gave you chicken.

If you go home,
you kind of deserve it.

We're getting down to the wire now,

and playing safe isn't
gonna get you very far.

I don't want to see
mashed potatoes anymore.

I don't want to see bland,
boring succotash on the plate.

If that's your best,
then maybe it's time to go back

and have another
dinner with your parents.

I completely agreed

with everything
the judges had to say.

There's only six of us cooking,

and you can't get away with simple,

and I have no excuse.

Next up, Natasha.

Walking up to the judges,
I'm a little bit nervous.

This plate right now
doesn't look like it's a winner dish.

So what is it?

It's a risotto

with a pheasant breast

and some purple cauliflower
and then some white asparagus.

Your risotto's excellent,

and the pheasant is cooked,
like, perfectly.

It's just still moist
and really great.

Considering that Krissi really
tried to give you a roadblock

to stumble on, instead you
took the pheasant and used it

as a stepping stone and
really kicked it up a notch.

Delicious, great, smart,
intelligent, flavorful,

very elegant, very refined.

I wish you could all taste this

because it really is on another level.

- Congratulations.
- Thank you.

What's the seasoning on the pheasant?

It's salt, some pepper,

and I added a little bit
of sumac on there.

The pheasant is delicious.
Pink, beautifully cooked.

The citrus flavor from
the sumac is wonderful.

I mean, traditionally
North African, Moroccan,

sometimes French-inspired�dishes

are seasoned with that,
but that really works.

Thank you.

I thought honestly
you were�gonna overcook that bird,

but no, no, you've nailed it.

You're a force�to be reckoned with.

- Good job.
- Thank you.

�Krissi, I think�your plans backfired.

Natasha keeps getting these passes.

I don't think she's as
great as she thinks she is.

All right, next up, please, James.

My duck is rubbed�with
Togarashi and pan-seared

with some quick kimchi,
some ginger scallion rice,

and some oyster mushrooms
that were basted

with the rendered duck fat.

When I see other people's
knowledge of "Asian food,"

it consists of, like, adding soy sauce

or something else.

Here you're making your own kimchi,

spicing the duck with Togarashi,

which is a japanese
chili pepper spice blend.

Duck's flavor
and what you put together

with what you had
is as good as I think

anything else
you've put up. Good job.

Thanks.

Okay, Luca.

- The turkey.
- Turkey.

So what did you do?

Pancetta-wrapped turkey tender,

served with braised swiss�chard,
sweet potatoes puree,

sauteed mushroom,
and red wine cranberry sauce.

Why did she give you a turkey?

I think because she knew that,
you know, in Italy,

we don't eat that many turkeys,
and the only time

that I really eat turkey
is for Thanksgiving,

and I usually never cook it.

The turkey is actually delicious.

It's moist, seasoned very nicely.

The saltiness of the pancetta
gives it a great flavor.

I like the puree.

I mean, you took a turkey breast

and kind of turned it into,

like, a restaurant-y kind of dish.

- Good job, Luca.
- Thank you.

Let's go, Bri.

Fly that pigeon down.

Bri apparently decided
to leave the pigeon whole

instead of butchering
it because of her "animal views,"

and I hope it's raw inside,
'cause I hate her.

This is a stuffed roast pigeon.

The stuffing is green apples,
beet greens, sage,

thyme, goat cheese,
with a arugula and mushroom

cauliflower couscous and red beets.

Visually, it looks like
it's just been sent out

to the restaurant to get carved.

It's got that wow factor

because you've got color all around it.

What are you looking
in terms of cook-wise?

Well, I believe
that it's supposed to be rare.

Yeah, rare, medium-rare.

And there already you can see

you have a absolute
perfectly-cooked pigeon.

Extraordinary.

How'd you know how to do that?

I took your advice from last time,

and I touched it.

It's delicious.
I mean, really good indeed.

The reason it's so moist
is because you stuffed it.

So that is cooked
absolutely on point, 100%.

Couscous is nice,
the center is delicious.

Part of me is still worried
that one day it's gonna come back

and bite you on the butt
that you are a vegetarian.

However, every challenge,
you're nailing it.

- Good job. Really good job.
- Thank you.

So, Bri, I went to your bench,
I touched your pigeon,

and I said, "You know, guys,
it's gonna be bloody

and raw at the bone."

And Gordon said, "No, it's not.

It's gonna be perfectly cooked."

And I was like,
"No, it's not. It's gonna be raw."

And sure enough,
and it happens once in a while,

Gordon's right.

- You really nailed it.
- Thank you.

Your original cook
is very intuitive, very smart.

I think you are a frontrunner,

and I think that
more people�in this room

Should really look out for you,
because you're strong.

All right, next up, please, Jordan.

Looking at Jordan's
plate as he's walking by

almost looks like
he's kind of given up.

It looks like something
that came out of a diner.

So describe the dish.

�Pan-seared quail finished off

in a braising liquid
with some chicken stock

and root vegetables
fortified with some red wine.

So I mean, as a chef,
instinctively, did you feel

- out of your element...
- Oh, yeah.

With the quail?

Definitely felt out of my element.

I've never dealt with quail,
didn't know

if I should let it sing
by itself and just treat it

with some salt
and pepper,�pan-sear it,

and that's what
I ended up doing in the long run.

It's definitely under.

I didn't know if I was supposed

to serve it raw
or all the way cooked.

That's almost too under to eat, no?

- I mean...
- That's disgusting.

I didn't know how to cook it.

Dude, I expect so much
more from you now.

Have you already checked out?

Are you not psyched
anymore, or what's...

No, I didn't mean to check out.

It's...
the quail got the best of me.

The olives, the burnt vegetables,

and then the quail trying
to be cooked in a cream sauce,

which was so thick and
so dense and just tasted of chicken.

Here's what you've got�to start doing.

Something you're not familiar with,

don't ignore it�for 45 minutes

of the 60 minutes. Get used to it.

Whether it's a brine, a pickle,

a marinade, quail needs help.

Okay.

I think this has been
your worst performance.

I don't know what to do with this.

It's like fleshy, raw.

This is beyond any redemption.

If you get back on the delivery route,

you'll have a lot of time
to think about this quail.

Mm-hmm.

Krissi targeted me today,

and she nailed it,
hook, line, sinker.

I have been sunk.

This is a fleshy, raw disappointment.

If you get back on the delivery route,

you'll have a lot of time
to think about this quail.

I'm not meant to be a delivery driver

because food is where my heart lies.

My ultimate food dream
is to build a five-star dive bar,

so I'm not ready to go home yet.

For tonight's elimination challenge,
we asked you

to cook us a restaurant-quality stunning dish

using the birds�that
Krissi selected for you.

Krissi, you definitely
played a few ace cards there.

Good move.

There were two successes tonight.

The first home
cook continues to excel,

continues to surprise us.

Well done, Bri.

Thank you.

You will be one of the team
captains in the next challenge.

Cool.
Winner, winner, pigeon dinner,

because I get to be a team captain.

The greatest dish came from somebody

that Krissi�was really, really hoping

would leave the competition tonight.

But the exact opposite�happened.

The person that excelled once again...

- Natasha.
- Thanks.

Well done.

That makes you
a team captain in the next challenge.

Awesome.

I'm on cloud nine. I'm happy.

Krissi came at me,
and it didn't work.

I'm not gonna take it
easy on anyone anymore.

I have to sit back,
have a glass of wine,

and go through my hit list.

The vast majority
of you�did a great job tonight.

However, there were
two dishes that just didn't work.

The first dish, nowhere
near ambitious enough,

but maybe this individual has peaked.

Jessie, make your way down here.

The second disastrous dish tonight,

this individual had
no idea�how to execute

this small, delicate bird.

Jordan, make your way down.

Yeah, I mean, I sent
out three missiles today.

And Jordan was
a direct hit, but Jessie?

Like, dude, I gave you chicken.

How easy could I make it for you?

Jessie, that was boring
and uninspiring.

Protein itself was overcooked,
lackluster in flavor,

but the garnish was even worse,
bland.

Jordan, that was underwhelming

and just...

You're out of your depth.

Two home cooks
that all three of us were marking

for the top five.

We'd like to keep
you both in the competition.

But we can't.

Someone is going to leave.

Jessie, step forward.

It was really seriously close.

But you are on your way...

into the top six.

Please, say good-bye to Jordan.

Jessie, playing safe is not an option.

It won't happen again.

Jordan, I think that
you have a tremendous ability

to cook, and you're very hardworking.

Minneapolis, Chicago,
they're pretty close,

so if you ever want to take
that trip and come work

in the restaurant,
door to the kitchen's open.

Thank you, Graham.

You got all the technical attributes.

What I want is the foundation,
and that would be

an amazing opportunity
to go and spend

three months in a kitchen,
because you've got it.

And that's what hurts
sending you home tonight.

You've got it,
and you know you've got it,

- but you've got too much of it.
- Thank you, yeah.

Do not fall out of love with cooking.

I know the dream.

And you got to continue that.

Come and say good-bye�to me, man.

Ah.

Look out there, the top six,
who is gonna win�MasterChef?

I don't think there's
a question in my mind.

That lady right there,
miss Natasha, she can be a bitch

because she's knows what she's doing,

and you can get
away with being a bitch

if you can back it up,
and she can back it up.

Thank you, guys.
Thank you. Peace, man.

It's been a fun journey.

I've worked my ass off
to get to here, and I love food.

And this is what I want
to do with the rest of my life.

Good-bye, Jordan.

I'm gonna continue taking risks.

I'm gonna continue being confident,
but there's gonna be

another humble side of me.

And without this experience,
I wouldn't have learned that.

You are the one�to watch, my friend.

It would make�your mom really proud.

I got to meet
three genius individuals,

and I got to be tutored under them.

That's a lifetime experience
that not many people get.

You're a delivery driver, yet you cook

like a pastry chef because you've got

that kind of magic in you.

Thank you, chef.
Whoo!

I have learned to keep
kicking, keep treading,

keep giving it your all.

It's perfect.
It's a restaurant dish.

My mother instilled
in me at a young age

that, if you don't
cook with the emotion

that you carry yourself in the world,

then you're not
cooking with your heart.

Thank you, mom.

I came, and I wanted
to do my mom proud.

And I think I did my mom proud.

Next time on�MasterChef...
A team challenge

takes the contestants to new heights...

Welcome to the top of Los Angeles.

At one of L.A.'s finest restaurants.

Keep it up, guys.

But it isn't long...

- Luca!
- Before the meltdowns begin.

Now it's burning.

Bri, there's nothing coming out!

Let's go, guys! Let's go!

If you put cold water in the steamer,

what happens? The shrimp are raw.

- Start again.
- Yes, chef!

And another pressure test...

It's time to take your apron off.

Eliminates one,
making way for the top five.

sync: Ajvngou.cz
www.addic7ed.com