All language subtitles for MasterChef US - S05E07 - Top 15 Compete

This season on MasterChef...

The best home cooks in America

are battling it out
for the ultimate culinary prize.

Wow, it is beautiful.

I just wanna eat more and more of it.

Watch out for Willie.
He's gonna bake.

What can I say?

The pressure to succeed...

Come on!

I don't know
how else to put "sorry."

You're not sorry at all!

has divided the kitchen.

No more eating!

I've worked my ass off.
You know what work is?

You [bleep] live in Malibu.

But tonight...

You will be cooking
in pairs.

Uh-uh. No thank you.

...allegiances will form...

Girl, we got it.

...and bitter rivals
will clash...

Hell yeah,
I'll whup his ass.

I have an idiot
as a partner.

...resulting in a performance
so shocking...

Do the honors.

Two could be going home.

Both of you have got
one foot out the door.

It is top 15,
I've got my mojo back,

and I'm feeling like I'm walking
a little taller,

and it has nothing to do
with how high my heels are.

I'm a server
from Orlando, Florida,

and I cook Michelin style.
My palate is ridiculous

and there's no competition, man.
I got this.

There are 15 home cooks
standing in front of us,

but we need to
take you 15 cooks

and narrow you down
to just one.

So far, we've thrown
mystery boxes at you,

elimination challenges,

pressure tests,
and team challenges.

And in tonight's challenge,

you'll once again
be cooking in teams.

But tonight, the team dynamic
will be slightly different.

You will be cooking
in pairs.

Leslie, the million dollar
question.

Who would you not want
to work with?

You can't pick all 14.

I think "Iran" and I

do not get along together,
as far as in the kitchen.

- Ahran.
- Ahran, yes, Ahran.

Ahran, do I even need
to ask you

who you don't want to
work with?

I don't think so.

Christian, who's the last
person you want to cook with?

Courtney.

She had the best dish
in the last challenge.

Don't care.
She's just not real.

She don't have passion.
I--just not my cup of tea

to cook with.
Uh-uhh, no thank you.

Courtney, because you had
the best dish in last challenge,

you will be choosing
everyone's teams tonight.

Yes.

And as an added bonus,

you'll not have to cook
in tonight's challenge.

Take those glamorous heels
and please, yet again,

head up to the balcony.

Thanks.

Careful you don't catch
those heels on the staircase.

I won't.
Got lots of practice.

I'm no stranger to the balcony.
It's like my second home,

so I feel like this is
where I'm supposed to be.

So, Courtney,
there are 14 cooks,

and you need to separate them
into 7 teams

consisting of 2 cooks.

The two worst performing teams
in tonight's challenge

will go into a pressure test

that will send
at least one person home.

So, Courtney,

give us the first person
you'd like to pick for team one.

The first person?
That'd be Christian.

Now, Courtney, who you gonna
partner Christian up with?

The person that I'm
going to pick, I think that

their personalities will be

what causes struggle
between the two.

- Clash?
- Yeah.

So I'm going to choose
Francis B

Francis B.
Interesting.

What's up, my man?

I think Courtney
sees me as a threat,

and she's probably thinking

Christian and I
would probably butt heads...

Let's do it.

But we're gonna
hit it out of the park.

All right, Courtney,
let's build the second team.

Okay, we'll bring down Jaimee
and Elizabeth.

Okay, Courtney.

Victoria and Christine.

Cutter with Dan.

I'm gonna ask big Willie
to step down, and Daniel.

I'm gonna bring down Ahran.

If I'm paired up with Leslie,
honestly, I might die in a hole,

because it's so unfair.

And I'm choosing Leslie.

The two remaining,
please step down,

Francis L and Elise.
Let's go.

Wow, fascinating picks.

Okay,
it's time to find out

what you'll all
have to cook as a team.

Please, head
back to your stations.

Why are they so big?

Now, as a team,
we want you to conceive,

cook, plate, and serve us
your dish together.

Two different home cooks,

two very different
personalities,

two different styles.

That's why we want you
to make us something

that starts as two very
different components,

but come together
in one classic pairing.

We want you to cook us...

...a surf and turf dish.

Yes!

Yes! Bam!
Yeah.

Look at what you have
to choose from.

I'm pretty amped up,

because it's the interpretation
of surf and turf,

which is really exciting.

There's just so many different
routes you can go with this.

Rib eye steaks
with crawfish etouffe,

bacon-wrapped pheasant
with a crab stuffing.

I mean, I am not feeling
worried whatsoever.

From the land, you have
pork belly, short ribs,

lamb rack, venison loin,
chicken, and veal chop.

And from the water, you have
ahi tuna, monk fish

oysters, red snapper,
octopus, and clams.

All these amazing ingredients
you can find

in that amazing pantry, along
with everything else you need

to make us one stunning
surf and turf dish.

You'll have just one hour

to put aside
all your differences

and work together to serve us
the best dish of your lives.

But you'll have five minutes
to go in the pantry,

decide together
what the direction

your dish is heading,
and get everything you need

to make that stunning
surf and turf dish.

Make sure you get everything
you need and forget nothing.

You're not allowed to return
to the pantry after you exit.

Your 60 minutes starts...

Now.

Yeah, go, Leslie.

Okay, so I think you're
comfortable with the tuna.

I do like a--I'd like to
do a soft boiled egg.

I definitely think we should
do lamb and snapper.

Cut it super thin...
We slice it, and then

we can, like--
wrap it?

I've made, like, a burrito
before using pork belly,

and I've made, like,
a kimchi fried rice and guac,

but we can add
the crab to it.

Tell me what you want me to do.
I have no problem with that.

Now, there's seven
teams of two back there.

Do you think somebody's
gonna break off

and be the captain,
like, right away?

You're gonna have
a dominant member of each team.

What I would like to do
is east-west,

and it's a venison,
and it's gonna be sliced,

and we're gonna do
tuna sashimi.

So you have two lean proteins

going together,
that's the only thing.

I was thinking of doing
a chess board with the tuna.

- A chess board with the tuna?
- Oh, I don't...I don't know.

The dynamics are critical,
who drives what.

I think basically put two
variations of a similar sauce,

but not the same sauce.

We're still making
two separate...

You see what I'm saying?
If you're doing vegetables

and fish, I'm doing
protein and meat,

we're not marrying
the dishes together.

He is not listening
to what I'm trying to tell him.

These proteins
don't go together.

You need something
to balance each other out.

It's the whole idea of this.
We have to marry it together.

I think we're
over-thinking that.

No, I don't.
I think that's what he said.

That's exactly what he said.

He's going
into Dan shut-down mode.

He still can't figure out
what all vegetables he's using and...

Five minutes gone.

Time's up.

That's it.

Let's go.

We're gonna have to go
with this.

We have two proteins
that do not pair together,

and seven items
out of the pantry.

I'm just praying
that we can pull it off.

Just listen, okay. You've picked
everything, just let me talk.

Could you make a blackened,
seared ahi tuna?

Yeah.

This guy has got
some brutal fins.

Yeah.

You're looking good
over there.

We're gonna be doing
a pork belly-wrapped monk fish

over a green apple risotto.

Just trying to get as many
flavors as we can in there.

Right now, we're gonna make
a rib eye steak.

We're gonna keep it
very american,

you know, green beans,
red potatoes

with a king crab cream sauce
going on top of the steak.

To be honest with you,
Francis is awesome.

I mean, the dude is great,
he can cook his ass off,

so I don't have anything
negative to say about Francis B.

All I can say is thank you,
Courtney.

15 minutes gone.
Just over 45 minutes to go.

All right, Francis,
what's going on here?

We have the magic ingredient,
xanthan gum.

Oh, delicious.

So are you making a frothy,
bubbly action, a sauce...

Gonna make a blood orange foam
to garnish at the end.

We have a mint and lemon
caviar I'm making,

and then also,
we're making

crab risotto
with rack of lamb.

So who is the leader
of this team, guys,

- who's leading?
- This was my idea.

Is your idea
to cut the onions

ten times as big
as they should be?

All right, Cutter, Dan Wu,
explain the dish please.

So what we've come up with is,
like, a chilled venison slice

that's been cooked,
and then a warm tuna salsa

like a soy sauce
with tuna chunks on it

to go over the top,
and eat it, like, sashimi-style.

Right.
Why's it cooked, then?

Are we definitely
on the same page?

Guys, are we okay?

- Cutter?
- No, I ain't okay.

I ain't gonna lie.
No, I ain't okay.

Dan goes off on a wild tangent
in the [bleep] pantry,

and by the time we got out,
we're out of time.

So now, it's basically
a mystery box now.

I am just so pissed off
at Dan Wu right now,

because I mean, he just
does not listen to anything,

and I even tried to tell him,
"You know, we can't do this,

we have to do something else."
So I know I'm probably going

to a pressure test, because
I have an idiot as a partner

who just wouldn't
listen to me.

With just over halfway to go

in the surf and turf
team challenge,

Dan and Cutter's partnership
is already falling apart.

- Guys, are we okay?
- No, I ain't okay.

I ain't gonna lie.
No, I ain't okay.

Dan goes off on a wild tangent
in the [bleep] pantry,

and by the time we got out,
we're out of time.

So now, it's basically
a mystery box now.

Okay, listen...
Look at me.

Have a meeting
amongst yourselves,

get it together,
'cause it sounds insane.

Yeah, we don't have
any ingredients,

we don't have anything
to work with.

But have a think
about this one, guys, yeah,

because it doesn't
sound right.

Okay. Give me a sauce.
Give me a sauce for radishes.

Cutter, under pressure, when
things aren't going perfectly,

he flips out, and I'm like,
"Let's not worry about it.

Let's just put something
on a plate."

40 minutes gone.
20 minutes remaining.

- So, Christian...
- Yes, chef?

You were the prime target today.

- Yes, I am.
- How does that feel?

It's all right with me.

Why do you think she put
Francis on your team?

I can't
figure out that angle.

Because she feels
that we're alpha males.

I mean, we want to be
in control, but...

Do you think that
your personality's intimidating

or your cooking?

Cooking,
and my personality,

'cause I don't take [bleep]
from nobody.

Oh, god.

Uh, Ahran, Leslie, first of all,
the energy looks great.

- Thank you.
- What's the dish?

It's a spicy pork belly
and sweet crab stack

with pico de gallo,
guacamole,

and kimchi fried rice.

Right.
Who's the head chef?

"Iran"...
"Iran" is the head chef.

"A," "ah."
Just shout, "ah!"

- "Ah!"
- "Ran."

- "Ran."
- One more.

- Ran! I'm sorry, Ir...

Every time you say "I,"
it pisses her off.

I, I, I...
sorry, I...

One more, "Ah."

- Ah-ran.
- Thank you.

Youngest in the competition,

you're still growing
with confidence every hour,

'cause right now,
let's be honest...

- Yes.
- Leslie's your bitch.

Good luck.

Just under
three minutes left, guys,

just under three minutes.

Here, taste the orzotto.

Are we looking good, Daniel?

Looking good, my man,
looking good.

I haven't hit it with butter
or cheese yet.

- Oh, that's good, though.
- Yeah?

Wow, the energy is incredible.
Yeah.

Victoria and Christine
are doing a play on pork belly

and monk fish
with a green apple risotto.

Sounds really nice
and classy.

I think one of
the strangest pairings

is Scottish Francis
and Elise.

You couldn't have
two more opposite cooks

with different
life experiences

- than those two.
- They could definitely

be in danger.
I mean, that's a weird one.

Let's go, guys,
last finishing touches.

Just over 30 seconds to go.

Let's go, come on.

Ten, nine, eight,

seven, six, five,

four, three, two, one.

Hands in the air!

Well done.

Now, it is time
to taste your dishes.

First up,
Ahran and Leslie.

So, youngest competitor,
oldest competitor,

put together and chosen to work
together by Courtney

because she wants you
out of here, Leslie,

more than anybody.

How's it look
from up there?

I think that they
worked together very well

and put a nice dish
on the plate.

All right, so tell me
exactly what we have.

So it's a fried tortilla

topped with kimchi fried rice,
crab guacamole,

spicy pork belly
and pico de gallo,

and a cilantro-lime crema.

Flavors are great.
It's really well thought out.

So you have a new respect
for Leslie?

You know, I respect him
as a cook and as a person,

and I think that this,
like, partnership

was really kind of
the stepping stone into that.

That's awesome to hear.
Good job, guys.

You know, this dish has
a lot of things going for it,

but the main compliment
I could pay this dish,

- that it's harmonious.
- Yes.

This is a true marriage
of two cultures,

and certainly
from different generations

coming together
to make one delicious dish.

An excellent job
by both of you.

- Thank you.
- Thank you.

- It's delicious.
- Thank you.

It really is. I mean, everything
is seasoned beautifully.

Really worked well.
Hatchet buried? Finished?

- Yes, we're...
- Give one another a hug.

There you go, excellent.

Seriously, well done.
Great job, both of you.

Thank you, chef.

Give me five.
Good job.

Thank you.

Next up, let's go, Dan Wu
and Cutter please, thank you.

Dan Wu and Cutter's plate
is empty,

and it's not very pretty.

What in the [bleep]
is that?

I am so embarrassed.
That pantry is stocked.

There are professional
restaurant and kitchens

that don't match what we've
set up in there for you.

And that's what I get.

Somebody give it
to me, will you?

- Tell me what that is.
- I'll tell you

- exactly what happened.
- Please.

- Go in the pantry...
- Please.

He has an idea,
I listen to him.

I told him I didn't like it,
he just starts grabbing [bleep],

and this is what you get.
Ran out of time in the pantry,

then I have nothing
to work with.

We went in there,
I gave my idea,

he gave his idea,
we grabbed the proteins,

and we started from there.
We went back and...

I specifically told you
that neither...

when they're both lean,
they don't go together.

We didn't get enough ingredients
to really make anything work.

But you didn't know...
have an idea. You didn't have

anything real at the end,
what you wanted to do.

You were just grabbing stuff,
and you kept telling,

"We'll get it as we go,
we'll get it as we go."

So both of you
pick up a basket,

fill it up,
and then bring it back.

At least you got something
tangible to work with.

By the time we hit our station,
there was nothing we could do

in terms of ingredients.
We had what we had,

so the way this dish tastes,
I will take responsibility

- for it, 'cause that's my vision.
- Well, I think it actually

came out decent.
Through all the stuff,

I think it actually came out
tasting decent.

Describe the dish.

It's a seared venison loin

on a bed of cauliflower
and parsnips.

On the other side
is a seared tuna

marinated in some ponzu-yuzu soy
on a three radish salad.

Even separate identities,
it still doesn't work.

That is possibly
one of the worst dishes

in this competition so far.

Man.

You don't have to eat it.
Really, you don't.

I'm a judge here,
so why don't you let me

figure out what I have to do
and what I don't have to do.

I know how to do my job.

Do the honors.

You don't have to eat it.
Really, you don't.

I'm a judge here,
so why don't you let me

figure out what I have to do
and what I don't have to do.

I know how to do my job.

Do the honors.

Thank you very much.

There's no point
in playing the blame game.

I'm not gonna do it.
If I'm gonna blame anybody,

it's gonna be myself, because
I am responsible for what I do,

and it's a cowardly thing,
what he did.

I'm just so mad,
because I know

that this leads
to a pressure test,

which leads to a greater chance
of me going home.

Next up, Francis, Elise.

Francis,
describe the dish please.

It is a baked-with-yogurt
rack of lamb

with a crab risotto
and blood orange foam

with lemon and mint caviar.

Uh, lamb, yeah, it's nice,
but you took that lamb out,

the fat was still on there, and
then you smeared it with yogurt.

You can't put yogurt
on top of fat.

Fat needs to be rendered,
or you remove it

and put a crust on there.

I did sear the lamb before
there was anything put on it,

and then I roasted it
in the oven.

Yeah, it came out,
you let it rest,

and then you smeared it
back over with yogurt.

And visually,
it looks a mess.

I mean, the lamb looks
like a dog's chew,

caviar looks
like frog spawn.

I love lemon caviar, because
the lemon is great with crab

and the mint is great
with the lamb.

Yeah, I like the quirkiness,
but it needs to have

a right time and a right place
on a right plate,

Not in surf and turf.
So unimpressed...

with both of you.

Jaimee and Elizabeth,
come on up.

Explain your dish to me.

Red snapper cooked with lemon.
Yogurt-marinated lamb

and topped with a little roasted
carrots and crumbled feta.

Everything is seasoned
perfectly.

The lamb is a perfect
medium rare

with a nice char on it,
the fish is delicate and light,

and I think that it really
captures the spirit

of what we were looking for,
because we weren't looking

for a literal translation
of surf and turf.

This is a concept
on the plate.

- Thank you.
- Thank you.

Thank you so much.

Next up, big Willie, Daniel,
let's go, please.

You have a seared ahi tuna

on top of forbidden rice
and radish,

and then, we have
egg and crispy skin roll,

and a buttermilk miso
fried chicken.

First of all, you've captured
the spirit of the surf and turf,

and you've got that creativity
on every aspect of that dish,

which looks great.
Chicken is incredible.

Tuna cooked beautifully.

Little bit too much
going on.

Doesn't need
the fried veg on top.

I don't want anything fried
on top of fried,

however, the flavors are there.
It has character.

Well done.
Thank you.

Thank you, chef.

All right, next up please.
Christine, Victoria.

Wow. Plate looks beautiful.
Please describe your dish.

We've got a pork belly,

wrapped monk fish
over a green apple risotto

with a apple
and pork belly salad.

It's a dish that's
labor intensive,

creative, and show a lot
of that classic technique.

You guys haven't really been
in the top three individually,

and now, as a team,
you're shining.

This is a really
good dish, so good job.

- Thank you, chef.
- Thank you.

Thank you. Good job.

Christian, francis Biondi.

I'm confident that Christian
and francis B's egos

are going to get in the way
of creating a good dish.

So it's a moroccan rub rib eye

with a creamy herb
king crab topping,

roasted red potatoes,
green beans with crispy bacon,

tossed in arugula oil.

So here's the thing, Christian,
Courtney wanted you out,

big target on your back.

Then you're paired
with Francis B,

smart, articulate,
but each one of you

could have done this dish
on your own in 20 minutes.

Christian, I love it
when you step up to the plate

with the arrogance
that you're a front-runner.

Francis B, front-runner,
but I'm not feeling it.

So I'm underwhelmed.

Be honest with you,
you know,

seeing those other dishes
come up here and whatnot,

I just feel we could've gave
a little more creativity.

But, guys, come on.
You're in this competition,

thousands didn't make it,

And it looks like the wrong two
standing in front of me,

'cause this looks
like school dinner.

It's bland.
Steak is embarrassing.

Here's the thing,
somebody's going home,

And right now, both of you
have got one foot out the door,

'cause if I give you
another 60 minutes,

individually,
to do a surf and turf,

It'd be ten times better
than that [bleep].

Courtney, well played.

Thank you, chef.

Seven pairs, seven dishes.

One team created a pretty
phenomenal surf and turf dish,

a dish that was
somewhat head and shoulders

above tonight's competition,
a dish that we would've liked

to have seen
in one of our restaurants...

That's how good it was.

That dish belonged to...

Victoria and Christine,
well done.

What?
Give it up, girl!

Both of you, please
head up to the gallery.

You are safe from elimination,
easily safe.

Three other duos did
an amazing job tonight,

And are also safe
from elimination.

Well done...

Jaimee and Elizabeth,

Daniel and big Willie,
and finally,

Leslie and Ahran.
Great job.

Brilliant.

I never thought
in a million years

that I'd be saying this,

But Leslie and I
really pulled it together,

and honestly, I would love
to work with him again.

Which leaves us
with three pairs.

Please come down to the front.
Let's go.

There's one team that is safe
from elimination tonight.

The other two will face
the dreaded pressure test.

Screw it. I'll take my chances
in the pressure test,

and if this is how Courtney
is gonna send me out,

you know,
this is how I'm going out.

Right now we need
a minute to decide. Excuse us.

So Dan Wu and Cutter, right?

I mean, Cutter should've
stepped up,

should've said something.

He is down there looking at me

like I sent him to his grave.

Christian and Francis?

- Dish was not what we asked for.
- Lazy.

Just looking at everything
that they had, you know,

we should've put more
creativity in the bowl.

I know, you take two
overconfident, cocky people,

and they fail.

Francis L and Elise.

I think Elise is
out of her element.

I'm sorry, I didn't know
it was going wrong.

All right, ready?

You know all three dishes
were underwhelming.

We definitely deserve to be
in the pressure test,

and Christian and I
both know it.

We look at each other,
we're like, "This is not

what we should have
put out there",

and we're gonna be tested
for it.

I am shocked
that we're in the bottom three.

I know we had some technical
errors, but I really think

that we have gone out on a limb
with this dish.

The team that are safe

from that dreaded
pressure test...

is...

The team that are safe
from that dreaded pressure test

is...

Christian and Francis B.

It's not you.

Elise and Francis L,

get yourselves
up to the balcony. Let's go.

Francis and I both
deserve to be safe.

At least we were being
creative.

I'm in this pressure test
because of Dan Wu

just being so scatterbrained.

I mean, I'm just pissed off
at the whole situation.

You four home cooks
standing before us

cooked us the worst dishes
of the evening.

And because of that,
you four home cooks

will now be cooking
against each other

in a pressure test.

Forget that you were
part of a team.

Now, it's every man
for themselves.

There's a part of me
that actually feels good

going into the pressure test
'cause I don't have to deal

with the debacle
that was Cutter.

It's time to find out
what you'll have to cook

in tonight's
dreaded pressure test.

This is America, the land
of meat and beautiful seafood,

but this country also grows
some of the best vegetables

anywhere in the world.
We've had our surf and turf,

so now, we're asking
for one of the most

technical vegetarian
dishes to get right.

It's practically on every
asian takeout menu.

This is a tough one.

Delicious, incredible,

Spring rolls.

Served with a delicious
dipping sauce.

I love spring rolls,

but I've never taken the time
to make spring rolls.

It's gonna be hell,
but this is the game.

You know, this is
what you're here for.

Light.

Crispy.

Crunch, and look at that,
bursting with flavor.

Absolutely delicious.

- Dan, where were you born?
- China.

This is something
you're familiar with.

I have made them before.

Wow, thanks
for the softball toss to Dan Wu,

who screwed me right before.
Man, I am not

looking forward
to what's about to come.

There are so many ways
that you can mess this up.

If you get the wrapper wrong,
you're going home.

If your filling doesn't work,
you're going home.

And if the sauce is nothing
more than an afterthought,

well, I think you know
where I'm going here.

It's the end of your time
in the MasterChef kitchen.

Okay, you four, it's time
to head to your stations.

All of you, please put on
your black aprons

that you'll find
in front of you.

You all have
the exact same ingredients.

Flour, eggs, a vast array
of farm fresh vegetables,

hoisin sauce, plum sauce,
soy sauce,

togorashi, and mirin.

Don't be limited by anything
except your own imagination.

That could be the difference
between safety and elimination.

You have just 60 minutes
to make us

six stunning spring rolls
and a delicious dipping sauce.

Do not forget, your entire
MasterChef hopes and dreams

are wrapped up
in this challenge.

Your 60 minutes starts...

Now.

Never made a spring roll before.
We'll just see how it come out.

I'm going home today.

If I don't get this right,
I'm going home.

I've made quite a few dumplings
and wontons

and stuff like that in my day,

so this is
in that same ball park.

I'm the guy to beat.

I feel pretty confident.
I do feel

I'm one of the stronger cooks,
for sure.

I am not going home today.

Spring rolls,
a shocker, right?

The pastry is basic,
it's flour, egg, and water,

but tonight, this is all about
rolling that dough wafer thin.

We are expecting
restaurant-level spring rolls.

No excuses today.

Cutter, Texas man.
Obviously, not very happy

to be in this
pressure test.

- Not at all.
- Ever made spring rolls?

Never made 'em.

Only eaten 'em.

You feeling confident?

I hope I survive.

If you're not going home,
who is?

I think it should be Dan.

Really, Dan Wu? I mean,
he lived in China for years.

If that guy can't nail
a spring roll,

there's something wrong
with him.

Exactly, he better nail it
better than anybody here.

-Good luck.
- Thank you.

Dan Wu, Dan Wow.

- Hey, Dan.
- Yes, sir.

So you should be
the hands-on favorite here, huh?

I hope so.

So what's the technique?
What are you doing here?

I'm just trying out
the pasta machine

To see if I can get
a smoother roll out of it.

Well, why wouldn't you just use
the traditional rolling pin?

It's slow and
I'm not that great at it.

Dan's smart, though,
with that pasta roller.

Guys, under 30 minutes left
to cook.

Francis, how you doing?

Doing all right, chef.

Don't forget the sauce.
That's equally important.

How is your sauce?

You feel confident?
I'm feeling confident

in the sauce.
I like the flavor profile.

It seems like you're not
the same Francis

that we saw
just a few weeks ago.

Maybe I got in my own head with
the last failure that I had.

You gotta bounce back.
You gotta make it happen.

You really have to
stand out.

I've got to.

Christian, what's your strategy
in spring rolls?

What's gonna give it the bang
is my sauce.

Without the proper
spring roll filling,

the sauce is meaningless.

When I crack your spring roll
open, if it don't look right,

I ain't putting it
in the sauce,

I'll put it in the trash can
again.

I don't think you're gonna
do that, chef.

We might be sending more
than one person home tonight.

What?
At least one may be going home.

Only thing that was
going through my mind was,

"Stuff these bad boys,
get 'em in the fryer,

'cause I can't be
going home."

Ten minutes, guys.
Ten minutes remaining.

These need to go
into a hot fryer

so they blister on the outside,
so it lightens up the dough.

Totally.
So Gordon, who's going home?

I'm really nervous
about Francis B.

He is out of his depth.

He is the only one
of these four home cooks

who's competed
in a pressure test before,

so he has that experience
under his belt,

but I don't think
there could have been

a more severe blow given
to Cutter than an Asian dish,

especially as difficult
and technical as spring rolls.

He's trying his hardest, but I
just don't know if he can do it.

The one that looks in control
more than anybody is Christian.

Oh, one of his busted open.

Oh, my god.

I look in the fryer, and one
of my egg rolls is coming apart.

God! I've only got
a few minutes left,

I've got to roll out
another one.

I'm not gonna have enough
to go on the plate.

Five minutes, five minutes.

It'll be automatic failure,
automatic go home.

Oh, my god.

Looking over at Cutter,
and he's freaking out.

Just one more,
just one more.

Cutter's going home,
no question.

Oh, [bleep] you
very much, Courtney.

I put egg wash on one of my sides
and they come out apart of the fryer.

I think six perfect spring rolls
on the plate,

if we had a couple minutes
to pull this off.

- Gotta time. Gonna try it.
- Two minutes to go.

- Francis B, how you're doin'? - Just
hoping the spring rolls come out.

Right. And why they're
so anaemic looking? Why so white?

They just look like sad spring rolls

I want a delicious spring rolls,
right? Let's go.

I thought I had hot fryer.
But they are floating onto the top

and are still really white.

So I put some oil in the pan
and I'm just hoping

the brown off alright and have
a nice crispy crust to it.

Francis B is putting his spring rolls
in the pan.

You can't fry a spring roll twice
'cause it will be greasy.

Greasy spring roll can slide
you out of MasterChef kitchen.

30 seconds to go!

Get them all on the plate, guys!

Taste that dipping sauce.

You don't count on the fryer.

Ten, nine, eight,

seven, six, five,

four, three, two, one,

stop.
Hands in the air.

Okay, well done, all of you.
Please, very carefully

bring your six spring rolls
down to the front, thank you.

Let's go, guys.

Thank you.

When I look at everybody else's
spring rolls,

I can immediately see that all
of them lack any real finesse.

So, Christian, tell me
exactly what we have in here.

Chef, this is
a vegetable medley spring roll

with red cabbage, green onion,
carrots,

and the dipping sauce is
a spicy glaze sweet sauce.

The flavor's great.
The vegetables are nice.

I would've loved
to have seen

a little more of that
herb flavor ming through,

maybe some garlic
cooked down with the veg,

and the main thing, I think,
is just even rolling,

so that it protects it
and gives it

nice and crispy
all the way around.

Like, this one looks
a lot better.

Yes, chef.
Thank you.

Thanks.

If you had ordered
from your local takeout...

That was delivered

to your house,
what would you think?

I think that they're probably
better than average,

just 'cause they don't have
that funky cabbage smell.

Okay, Francis.

I have glass noodles in there,
purple cabbage, carrots,

some fresh sprouts,
and a mushroom.

The ratio of filling is
obviously way out of proportion,

wouldn't you say?

Okay.

These are really greasy.

You fried them in cold oil?

I thought it was hot.

Generally, cold oil penetrate,
and then they get greasy.

Have you eaten spring rolls
like this in Orlando a lot?

No, not like that.

Well,
if you go home tonight,

you could order
in some spring rolls.

It's not complete.
Too much wrapper, greasy.

It's totally out of balance.

Dan, describe your
spring rolls please.

I've got
the vermicelli noodles,

water chestnuts, snap peas,
scallions, red pepper,

and oyster mushrooms.

Dipping sauce?

Soy, sriracha, a little ponzu,
some mirin,

and plum sauce to give it
a little bit of sweetness

and kind of thicken it
a little bit.

- Sauce is delicious.
- Thank you.

Spring rolls
taste nice inside.

A little bit too much
of the casing,

so it's, like,
crunch after crunch.

I'd expect you to come up with
something better, to be honest.

I wanted you to give
everybody else in this room

a master class, 'cause
this is in your backyard.

That was not your best.

Yeah, dipping sauce,
really tasty.

But the size of the spring roll
was insufficient for the

so there's more dough than...

Yeah, that's not good.

Okay, Cutter.

It's a bell pepper, carrot,

mushroom,
and bok choy filling.

What's this?

It is a lemongrass
and mint-infused plum sauce.

There's, like,
a teaspoon of it.

What's inside?
What vegetables?

Oh, these are kind of...
not crispy.

Look how thick that is. There's
hardly any filling here.

It's all dough.

Damn it.

Very sweet.
No heat, no acid at all?

I put a little bit
of vinegar in there,

kind of cut it a little bit.

You think if you had
another teammate,

you wouldn't be here
right now?

Yes.

If you go home tonight,
would you send Dan Wu

a postcard from Texas?

No.

Some people just don't
work well together.

Sometimes, you don't work
that well on your own.

Very sweet.
No heat, no acid at all?

I put a little bit
of vinegar in there,

kind of cut it a little bit.

You think if you had
another teammate,

you wouldn't be here
right now?

Yes.

If you go home tonight,
would you send Dan Wu

a postcard from Texas?

No.

Some people just don't
work well together.

Sometimes, you don't work
that well on your own.

I'm surprised
Cutter's still here.

He's hanging on
by the skin of his teeth.

Guy's got nine lives,

but I think he's used up
most of them at this point.

That was a hard-fought,
difficult pressure test,

one of the hardest
that we have ever asked

any of our home cooks
to do in this kitchen.

Unfortunately, at least one
of you will be going home.

We need a moment to chat.

I think that Cutter's dough
was, like, thick,

but not greasy, though.
Francis's were

definitely more
in the grease department.

Francis taking 'em
out of the fryer

and putting 'em in a pan?

And then you bit into it,
it was greasy.

Dan Wu's sauce was awesome.

It looked like sauce
from a restaurant.

But let's be honest, I mean,
his, in general, doesn't work.

Christian,
step forward, please.

By far...

The best spring roll tonight.

Congratulations.

Head up to the balcony.
Well done.

You are safe
from elimination.

The only person that can send me
home is me and the judges,

not Courtney, and in due time,
she's gonna fall on her face.

Dan Wu, step forward, please.

We had high expectations
for you.

We really expected more.
The saving grace was that sauce,

and your sauce
is the only thing...

that is saving you tonight.

We said at least one of you

will be leaving
this kitchen tonight.

Francis and Cutter,
I'm afraid you are both,

both in big trouble.

Holy snickies.

Cutter.

You're leaving...

The floor, and joining
the rest of them

upstairs in the balcony.

Say good-bye to Francis B.

Cutter, that wasn't a victory.
That was a lucky escape.

Francis B, the spring rolls
were cooked twice.

I bit into a mouthful
of grease.

The sauce didn't make sense,
it was too gloopy,

and the whole magic
of the spring roll,

that was miles away.

You were definitely
a front-runner,

and then we saw
the fall of Francis B,

and it was a free fall.
It's kind of ironic

that Courtney was really
targeting Christian

and put you as the anchor
to his leg,

but you wound up being
the one to sink.

Damn.

Come say good-bye.

Good luck.

Good job.

Head up.

Please put your apron
on your bench

and leave the MasterChef
kitchen. Good night.

There are a lot of great cooks
around the country

that wanted to be
a part of this,

and the experience of cooking
in front of the judges

and having them say that
your dish is a standout dish,

that was a great feeling.

And that is a MasterChef idea.

Keep an eye on this one, guys.

I don't wanna be a server
for the rest of my life.

I expect from myself now.

I feel like I take
a lot of experience of me.

After being in the MasterChef kitchen
you definitely leave

inspired as a cook and you
hope for something more.

Something better.

Next week on Masterchef...

the homecooks get down
and dirtyat a diner...

Claw in the window!
But will this all-American challenge

House is burning!

...leave one team scrambled?

Two pancakes!
Right now!

I can't make them cook faster!

Table two is leaving in one minute.

You not let it make it out without
being perfect!

- ...followed by...
- Red velvet cake.

An all-American pressure test.

Sync & corrections: Kamca
www.addic7ed.com