All language subtitles for MasterChef.US.S03E04.HDTV.XviD-LOL.HI

(Male announcer)
This is the Masterchef kitchen,

where, for one home cook,
dreams will become a reality.

[Cheers]

After searching
across the entire country

for America's finest home chefs,

we've narrowed it down
to 18.

I'm a food photographer.
I'm a graduate student.

I'm a stockbroker.

This is the opportunity

of a lifetime for me.

(Announcer) But to earn
the title of Masterchef,

they must impress three
of the biggest names

in the culinary world...

Joe Bastianich...

The hallmarks of a Masterchef

are elegance, sophistication,
and finesse.

- (Announcer) Graham Elliot...
- To me, a Masterchef

is constantly innovating.

(Announcer)
And Gordon Ramsay.

A true Masterchef
puts perfection

on every plate.

(Announcer)
Tonight,

the competition
officially begins.

We're looking
for one stunning dish.

(Announcer)
And with that comes twists...

What the heck
is gonna happen now?

(Announcer)
Turns...

Fire. Fire.

(Announcer)
And tears.

The search
for America's next Masterchef

begins now.

Thousands of cooks
have already been eliminated,

and only 18 remain in the search
for America's next Masterchef.

Now it's time for these top home
cooks to take their place

in the Masterchef kitchen.

(Michael) Walking into the Masterchef
kitchen for the first time

is incredible.

It's such a beautiful kitchen,
you know.

It's the kitchen

that I've always dreamed of.

(Josh) The Masterchef kitchen even
has its own bar and restaurant.

Man, this is crazy.
It's freakin' awesome.

I have never seen

so many glorious
bottles of wine.

The work stations
are so spacious,

and they're beautiful,
they're glistening,

they're just calling us
to come cook.

(Anna)
There is this huge lounge.

Like, every cookbook
I could ever hope to own.

It's just a dream.

Come up here and join us.

(Becky) It's amazing. It's gorgeous.

Like, if you take
every culinary equipment

and throw it all together
and cover it in gold

and then dip it in chocolate
and then put it on a pedestal,

that's the Masterchef kitchen.

You have arrived.

This kitchen is
your culinary theater of dreams.

Because, for one of you,

this is where you're gonna lose
the label of a home cook

and be given
a brand-new title.

One of you
will be crowned

America's next Masterchef.

Now there's only one way
to find out

who that is.

Please make your way
to your stations.

You will not find
a more state-of-the-art kitchen

anywhere in the world

than this,
let me tell you!

(Graham)
Each of you

has a brand-new set

of Masterchef
three-piece knives,

made by Global.

It's time to start finding out

which of you home cooks

really have the potential
to earn the title

of America's next Masterchef.

The best way to do that

is with your very first
mystery box challenge.

Each of you will have
to prepare,

cook, and present
one awesome dish,

using only the ingredients

hidden under those boxes.

The person
with the best dish today

will have a huge advantage

for the next stage
of this competition.

Cook every dish like your life
depends on it.

On the count of three,
you'll lift those boxes.

The mystery box challenge,

it's exactly
like when I open up the fridge,

and there's a couple of this,

a couple of that, which happens
to me every single night.

One, two,

three.

Lift.

Wow.

I'm trying to figure out,

like, what is that?

I have no idea
what to do with it.

I see
this beautiful duck breast.

My heart lifts,
because I know how it tastes.

I've worked with it before.

You've all got

the most amazing duck breasts,

kale,
rhubarb,

dark rum,
sweet potato,

five spice,
fresh bananas,

and some maple syrup.

Prove to us
that you truly belong here

in this kitchen.

People, when they lift

that mystery box,
they can see

exactly what's
underneath there.

I have to listen
to what the judges say

when they list the ingredients,

and try to commit that
to my memory.

Your 60 minutes

starts from...

Now.

Good luck.

Very, very exciting
challenge.

Absolutely.
So many possibilities.

I think, at this point,
with so many contestants,

it's really
about strategy, right?

Yeah.

I think the banana
is the devil in the box.

It's really the only thing
that you couldn't

put with the duck breast.

I'll tell you what I want
to keep, okay?

So Christine has an aide,
but...

Under no circumstances
can her aide

interfere with the dish.

I want to keep the kale,

I want to keep
the sweet potato,

I want to keep the duck.

I think she's at a bit
of a disadvantage,

till they learn
how to work together.

With the 18 now,

this is your first chance
to really scare

and intimidate people too
and be like,

"this is what I'm all about."

- What would you do?
- I would start off by rendering

that duck fat
off the duck breast.

I would blanch the kale

and then sweat that off
in duck fat,

bake the sweet potato,

and do a really nice
caramelized rhubarb

with aged
balsamic vinegar sauce.

I am gonna pan-sear
a duck breast

with a sweet potato puree
and sauteed kale

in the duck fat,
but the fact

that there's no elimination
on the end of this

does help me feel
a little more relaxed.

(Gordon) Take full advantage
of your 60 minutes.

One stunning dish.

At first, I saw that duck
breast, and it was stunning,

and I was really excited,
but then I started thinking

that I have a great dish
that I thought

I kind of want to hold onto

and bring that out later
in the competition.

So I'm thinking right now

I just do what I know
I can handle,

which is
a rhubarb little tartlet.

It's kind of like a crostada.

I'm confident,
because there's a few people

who I think might be
a little wet behind the ears,

who might be trying to put
too much on their plate.

Yes, sir.

Scott, what are you cooking?

- A profiterole.
- What?

A larger profiterole
with yams

and a little bit
of duck in there.

This is, like,
a serious competition.

I'm being very serious
about this.

A duck profiterole
doesn't sound serious to me.

Right, Samantha,
what are you doing?

A five-spice
pan-seared duck breast

of a sweet potato-rhubarb
puree.

Sweet potato and rhubarb,
they go together?

- I think so.
- Have you tasted before?

No, but I know what they
taste like individually, so...

- Okay, well, don't we all?
- Good luck.

Come on.

Get creative.

Cold pan.
Cold pan.

Felix, what's going on?
Are you gonna try

to pan-roast this
and get the fat rendered?

Yeah. It works better
when the pan's on.

(Joe) You might run out of time.

I think that's good.

- Interesting.
- Yeah.

- Definitely.
- Very interesting indeed.

Becky, I mean,

she's going for dessert.

A rhubarb tart.

So, look, working with both
hands at the same time.

- I love the way she's multitasking.
- Absolutely.

I'm really concerned
about Samantha.

Would you put sweet potato
with rhubarb?

Ugh.
That sounds disgusting.

So Felix says she's gonna bring
her, you know,

restaurant experience.

But her duck, I put
my whole hand in the pan.

It's not even on.

It could be good
if done right.

So, Scott,
I don't know what zone

he's going into.

He's doing a profiterole

with sweet potato
and duck breast.

Profiteroles are a dessert,
and they remain dessert.

And they shouldn't be tampered with.

Absolutely.

Now, you should be working
on your finesse

and making sure everything
you put on the plate

has a reason.

Okay, five minutes left, guys.
Five minutes.

Right, Tali,
how you feeling?

(Helene) Fire. Fire.

[Bleep].
We got a fire.

Stand back.
Just stand back.

[Bleep].
I got it. I've got it.

(Helene)
Fire.

Fire.
[Bleep].

We've got a fire.

Stand back.
Just stand back. [Bleep].

So it doesn't... I've got it.
I've got it.

[Bleep].
[Bleep].

I yell fire,

and chef Ramsay comes over
so valiantly.

[Bleep].
Yeah, no, I just burned my hand

when I had the clock there.
It's fine.

Like a knight
in shining armor.

- Everything's fine.
- Yeah.

Yeah.
Brilliant.

- Very brave. Thank you.
- Okay.

You set the place on fire.

- No, it's not funny.
- You're right, you're right.

Trust me, you've got your neck
in a noose.

Be careful.

(Gordon)
That's crazy.

I think that's just the lack
of experience.

You're seeing a lot of people
who didn't know

what to do trying to do
a little bit of everything.

Yeah.

Here we go.

60 seconds to go.

Finishing touches
to those plates,

clean those plates
beautifully.

Ten, nine,

eight, seven, six,

five, four, three,

two,

one, and stop.

Whoo!

[Applause]

Well done.

(Announcer) After observing and
tasting throughout the challenge,

the judges
now take one final look

to identify
three standout dishes.

[Indistinct muttering]

We've now chosen three dishes

that stood out.

Really stood out.

The first person we'd like
to invite down

is...

You know that you want
to call my name.

Please, please,
call my name.

Ryan.
Let's go.

[Applause]

I'm really not surprised
that my plate

is one
of the top dishes.

These other cooks are gonna have
to step up their game

if they're gonna want
to compete with me.

The next person
we'd like

to invite down

is...

- Samantha.
- Let's go, Samantha.

I was one of the only people
that decided

to do something truly new.

I think a lot of people
are gonna be jealous of me.

The third person...

Please come down...

- Scott.
- Let's go.

My mind is just racing.

I know that I wasn't 100% proud
of this dish.

It was not executed properly.

Congratulations.
I mean, your three dishes

- stood out.
- Thank you, chef.

Thank you.

You managed to cook
what we think

are the worst three dishes

of this mystery box challenge.

Listen carefully.

This season,
we've rewritten

the rule books,
so none of you should ever get

too comfortable
in this kitchen,

because we could ask you
to leave at any time,

starting now.

What?

(Becky)
We're all gobsmacked.

We just can't believe it.
It's crazy to me.

And I'm just like, what the heck
is gonna happen now?

Okay, we'll taste
all three dishes.

Whoever we decide has plated
the absolute worst dish

will be handing back
their apron.

Ryan, bring your dish up
to the station, please.

Let's go.

(Ryan)
I made a balsamic,

rum-glazed duck breast

with some caramelized bananas.

Are you proud of this?

It's rendered to the point
of being dry.

Yeah, you may have some crisp
on the skin,

but bananas?

I mean, it's like,

is this a joke?

It looks like you plated it
and then stepped on it.

Sadly, the cook
on the banana

is better than the cook
on the duck.

Bananas with duck...
You've gone bananas!

That's what's happened.
You've gone [Bleep] bananas.

The hero of the dish,
in my mind,

should have been the duck.

You have managed
to cook the duck.

Everything else around that

is dreadful.

Samantha,
the dish please.

Thank you.

(Graham)
What is it?

(Samantha)
Um, it's pan-seared duck breast

of a sweet potato-rhubarb puree,

served with a eggplant Napoleon.

You know that
that's not cooked.

- Right?
- I do, sir.

And you put it
on a plate.

Raw duck and, like,

the leaning tower of dryness.

This is not
what we're looking for.

This is bad on so many levels,
it's kind of hard to explain.

(Gordon)
Scott, let's go.

Um, what is that?

It's a profitol... profiterole
with a mashed-up sweet potato

and a slice
of the duck.

Two whole duck breasts

equates to three
miniature slices of duck.

- Where's the rest of it?
- I honestly got scared.

It's embarrassing, Scott.

Well, at least after
the raw duck, we have a duck

that has actually seen
the frying pan.

You thought
it would impress us

that you could put
a slice of duck breast

- in a profiterole?
- A little over-creative.

Over-creative?
Delusional.

Three embarrassing dishes.

I'm scared.
If they call my name

and they send me home,

I'm gonna be the first person
out of 18 gone.

It would be devastating.

Scott, one step forward,
please.

Yes, chef.

We're disappointed.

Luckily for you,

there were two dishes

worse than yours.

Back on your station,
please.

Yes, chef.

Ryan, Samantha,

one of you has just cooked

their last dish
in this competition.

My dish looks ten times better
than his dish.

How is this even possible?

Even though my dish
might have been uglier

in presentation,
it was still edible.

The person
leaving the competition

that cooked the worst dish...

I just wanted to say

that I am definitely not ready
to go home yet,

and you were right.

The hero of this dish

was the duck,
and, out of the two of us,

I would say that the duck

was better executed by me.

I don't care.

And you guys can't eat
raw duck.

No begging. You're
in this competition competing,

not judging.
Let's get that right.

Have some respect
for your fellow contestants.

The person
leaving the competition

that cooked
the worst dish

in our first mystery box
challenge

belongs to...

(Announcer) The judges
have already singled out

the two worst dishes.

Out of the two of us,

I would say that the duck
was better executed by me.

No begging.

(Announcer) And now,
for the first time,

someone will be stripped
from their apron,

and sent home from a
mistery box challenge.

The person leaving the competition

that cooked
the worst dish

belongs to...

Samantha.

Please take your apron off

and place it on your station.

You're leaving
the competition.

I'm definitely sad
to leave the Masterchef kitchen

this early.

I didn't think my dish was
the star of the challenge,

but I didn't think it was
the loser of the challenge.

It was definitely
a learning process.

It has given me more zeal

for my passion,
and is not gonna stop me.

I don't mean to be a hater,
but, man, come on,

Ryan, for him to throw Samantha
under the bus like that,

was a [Bleep] bitch move.

Ryan, back on your station.

(Becky)
You can never feel safe here,

and I think that that's exactly
what they were trying to tell us,

so you better be bringing
your a-game every single day.

(Gordon)
Winning every challenge,

every pressure test,
results to so many advantages

in this competition.

And today, the glory
does belong to somebody,

because their dish stood out

above their competition.

That dish belongs to...

Felix.

Congratulations.
Great job.

Bring your dish down please,
darling.

(Felix)
It's a huge validation.

This is definitely
one of the proudest moments

that I've had in my life.

(Gordon)
Come and stand over here.

I'm trying to just be humble

and, like, you know,
keep my composure,

but I don't think
that Felix deserved to win.

Which sucks.
I'm so bummed.

Great job.
Really good job indeed.

(Felix)
I did a Chinese five-spice

seared duck breast,
and I did a sauce for it,

and eggplant
and sweet potato chips.

Phenomenal execution.
Very nice.

The sauce and everything
on the plate really worked.

(Joe) We recognized it
immediately as being

restaurant-quality,
and the flavor

is fantastic.

(Felix)
Thank you so much.

(Gordon)
Felix is now a frontrunner.

The competition is on.

So, Felix, for winning
today's mystery box challenge,

you're coming with us
to find out your huge advantage

in the next challenge.
Let's go. Well done.

(Announcer) As the winner of
the mystery box challenge,

Felix is now the first home cook
to enter the Masterchef pantry.

Here, Felix is in control
of the first elimination test.

Each elimination test
will see at least one person

leave the competition.

(Felix) I'm surrounded by the
most amazing fresh produce.

It was the most beautiful pantry
I had ever seen

in my life.

(Announcer) Felix now gets
to choose the style of food

or the dish
that everyone must cook.

However, the one thing
she cannot control

is the theme
of the challenge.

That is in the hands
of the judges.

Today, you'll
be cooking one

of our three most
intimidating dishes.

I'm down.

Even though I was practically
raised on it,

it's a dish
that intimidates me

because it's so difficult
to execute.

And it's a dish
that takes me back

to my grandmother's kitchen
and my mother's kitchen.

It is Italian risotto.

And risotto
refers not only to rice,

but the technique
involved in making it.

Because, as opposed
to steaming it or boiling it,

we saute it.

There is one dish that always
gives me the chills,

because you can't hide behind
adding different little touches

and ingredients
and garnishes.

Classic New England
clam chowder.

Five ingredients...
Potatoes, cream,

onion, pork, clams.

All of those things
at the end of the day,

they sound easy,
and that's

what makes it a hard dish.

To me,
the most intimidating dish

is the one
I'm well-known for.

It's like a work of art.

You seriously have to follow

every step religiously.

Any idea?

Your notorious
beef Wellington?

It's exactly that.

It scares the hell
out of me.

It's so intimidating,

it takes years
of practice.

Felix, out of Joe, Graham,
and my dish,

what dish are you
gonna choose?

I choose...

The theme
of today's elimination test

is our most
intimidating dishes.

We gave Felix

the choice of one
of those three dishes

that give us
the most anxiety.

The dish that Felix
chose was...

A stunning risotto.

All right.

My whole stomach sinks,
and I feel a little nauseous,

because I've only made risotto
once in my life,

and it was not very good.

Risotto's not intimidating to me
because I've made it before,

and I'm comfortable doing it
in a short period of time.

- Felix.
- Yes.

For winning
the mystery box challenge,

- you don't have to cook it.
- Yeah!

(Gordon)
You're safe.

Go enjoy your safety

up in our gallery.

[Applause]

Thank you.

What an amazing position
to be in.

At least one of you
will be eliminated

on the back of this risotto,

so make sure
it's not you.

All of you
have got 45 minutes

to make a stunning risotto.

Your 45 minutes starts from...

Now.

Off you go.

(Announcer)
As Felix enjoys the safety

of the Masterchef lounge,

the remaining home cooks

must now choose
the necessary ingredients

to make
one stunning risotto dish.

Butter.
I need butter.

(Announcer)
At the end of the challenge,

at least one more person

will be sent home.

Is there butter in here?

My eyes lit up.

There was molecular powders,

Xanthan gum,
tapioca maltodextrin,

sodium alginate...
Pretty much everything

you need to make
awesome risotto.

(Scott) Risotto, it
doesn't have to be fancy.

You can't really use cayenne
and a blast of this

or a blast of that, you know,
to really mask

some of the subtle errors
that you might be making.

Some kind of shellfish.

Either clams or scallops

or mussels or shrimp.

Everyone else can see
what's in the pantry.

I can only really cook
with ingredients I know about.

Innovation is going
to be a big challenge for me.

Wow.
Some half-full baskets.

Some full baskets.

If you were out there
right now,

what kind of risotto
would you be doing?

Something super simple.
One ingredient.

You have to season
all the way through,

you have to season
the onions when they go in.

You have to toast the rice,

add the wine,
burn the alcohol out,

more salt, make sure
your stock is seasoned.

I mean, there's a lot
of balance here.

Mm-hmm.

You cannot rush
a risotto.

Okay, Frank,
how's your rice coming?

So far, so good.

What would your family think if
you get sent home on a risotto?

My dad would definitely
break my balls.

Dave Mack.
Yes, sir.

Flavor.
What are you doing?

I got some white wine,
butter.

I got the morels. I know
those have a nice flavor to 'em.

- Good luck.
- Thank you, sir.

Felix, how you feel
up there?

Good. Hi.

It feels really nice
to just be able

to watch from above what
everyone's cooking style is.

It looks like Tali's
never made risotto before.

It looks like Dave Mack
has never made risotto before,

as well as Scott.

He's not using
a classic technique,

and there's reasons

why techniques
are developed.

I'm gonna make a poblano risotto
for them today.

I'm gonna add
a little scallop on top

and see where we go
from there.

Hello, Helene.

What do you think?

Um, I think
it's actually done.

The texture is telling me
that it's really close.

- Did you taste that rice?
- Yes.

That taste cooked to you?

Well,
it's getting there.

- Monti.
- Yes, sir, chef.

One, two, three,
four pans going.

What are you doing?

I am gonna make risotto

with green
and yellow beans,

white asparagus,

and sun-dried tomato.

Not keeping things simple?

I'm gonna see
how things turn out,

and I'm gonna go
from there.

(Gordon) Last 15 minutes. Here we go.

So, with 15 minutes left,

we should certainly be adding

the first consommes
to our final risotto.

The rice should be toasted,
the onions should be wilted.

You're starting to see
the rice swell a little bit,

gaining volume... working it,
working it, working it.

Who do you think's gonna be
doing something delicious?

I think that Frank'll do
a good risotto,

because I think
he's eaten it before.

- Dave Mack?
- He's got a pot like this,

where it's literally, like,
just making this porridge.

- Right.
- I think Tali

is kind of really
out of his comfort zone.

His technique is off.

He put cranberries
in there.

I mean, there's certain things
that never go

in a bloody risotto.
Cranberry's one of them.

He doesn't know
when to stop.

He doesn't know
when to stop.

I mean,
I'm seriously concerned.

He is in hot water.

(Gordon)
Five minutes to go.

Use the time wisely.

(Announcer) In this risotto
elimination challenge,

many are struggling.

Oh, my God.

(Announcer)
At the end of tonight,

another one
of these 17 home cooks

will be leaving
the Masterchef kitchen.

(Gordon)
Taste.

Start thinking
about the execution.

Everything.

60 seconds to go.
Come on.

Check the plate.

Let the risotto relax.

Seasoning.
Butter in.

Cheese in.
You want rich lava.

Ten, nine,

eight, seven,

six, five,

four, three, two, one,

and stop.

Everybody.

[Cheers and applause]

Well done.
And the sad news.

Tonight, somebody
will be leaving

the Masterchef kitchen.

(Announcer) The judges will
taste each risotto dish.

Then the three worst dishes
will be singled out,

and one of those home cooks

will leave the competition.

Okay, let's start off
back row.

Monti.

I'm a little freaked out
right now.

But I'm not going home.

I came here to cook,
and I came here to win this.

This is risotto made
with white wine

and chicken stock
with a pancetta,

pine nuts,
sundried tomato,

and white asparagus.

It does not look
like a risotto, does it?

Uh...

They don't look
like that ever.

So there's the risotto
down there.

I've got to dig
for this one.

The pancetta is crispy.

That's the nice thing
about it.

Unfortunately,
your garnish

tastes better
than the actual body

of the risotto.

Have you ever eaten risotto
before?

- No.
- That's bizarre.

That I've never
eaten risotto?

How are you holding up?

I'm doing all right.

The thing is, as whoever
you're cooking it for

is getting the bite,
they should get

a tiny, little piece
of asparagus,

a little pancetta,
all those things,

not huge long pieces
that don't really fit

on the fork and are just
garnished on the top.

(Gordon)
Thank you, Monti.

The judges, they expect us
to be at a certain level,

and I was
far below that level.

[Sniffles]

Frank, let's go,
please.

Everybody's looking at me
to make

the quintessential Italian dish,

so, yeah, I'm feeling
the pressure.

I'm feeling that I need
to bring it.

What have you got for us?

Clam, artichoke,
and blood orange.

Pancetta, basil, toasted fennel
seeds, and guajillo pepper.

I knew you guys
were gonna be looking at me

'cause I'm Italian, so I wanted
to do something different

and hopefully impress you.

Well, it worked.

- Bravo. Good job.
- Thank you so much.

Look at the texture
in that.

That's what I loven risotto,
you know, being able

to stir
and find all the little goodies

- hiddenn there.
- Yes.

Um, Frank, you ain't
playing around, dude.

That's pretty good.

- Thanks, guys.
- Frankie!

[Applause]

Frank, the light bulb's on.
Right?

- That's it, baby.
- Here we go.

All right, David,
please.

I need to start making a name

for myself
in this kitchen,

or else I'm gonna go
by the wayside,

and I can't have that happen.

In the veal stock risotto,
I put portobellos

and some oyster mushrooms,
gooseberry-roasted poblano,

and some scallops.

Making risotto and

using veal stock
at the same time

is a very dangerous game.

You nailed it.

Thank you.

Really good job.

This is one of the best things
that I've tasted in a long time.

- Oh. Oh, my gosh.
- It's delicious.

The poblano,
the cook on the rice is perfect.

The layering of flavors.

- Well done.
- Oh, my God.

Helene.

Wow.
Um, what is that?

That is saffron risotto,
topped with scallops

that are crusted in a red
peppercorn-smoked sea salt

wrapped in burdock root.

So, visually, when you
can still see the center

of that bright grain of rice,

what does that mean?

That it's perhaps undercooked?

"Perhaps."
That's not perhaps.

It's definitely
undercooked.

The basket...
What the [Bleep] is that?

A basket.

[Bleep].

Uhh! God, I could scream.

The scallops are still raw.

I'm looking at that,
and I'm looking

at the Masterchef trophy,
I'm thinking, "nah."

All right, guys.

You guys understand
the spirit of this competition?

What we're looking for here?

Scallop basket...

Go in the garbage basket.

[Scoffs]
We're not fooling around here.

We're looking
for specific things,

it's not a game, and you're not
here to waste our time.

- You understand?
- Yes.

The rice
is undercooked,

and the scallops
are a joke.

You guys understand the
spirit of this competition?

What we're looking for here?

Scallop basket...

Go in the garbage basket.

[Scoffs]

The rice is undercooked,
and the scallops are a joke.

They really seemed offended

by these creations

that I made, but at least
I went to the edge

of my comfort zone.

I tried something new.
I didn't nail it.

I screwed it up.

Christine,
let's go, please.

(Christine) I sauteed some onions
with scallops and chicken stock

that I had infused with smashed
garlic and chili peppers.

You were almost frazzled
by this dish.

You have
a extraordinary palate,

but I think that one
is subpar.

Next up, Ryan.

We have portobello, dried
shiitake, and morel mushrooms.

I made a duxelle
out of the three of them

so that I can incorporate
the mushrooms

in every bite.

The consistency of the risotto
itself was spot on.

Good technique
on the rice.

- Good job.
- Thank you very much.

- All right, Scott.
- Good luck, Scotty.

Let's do this.

This elimination challenge
is definitely

a chance for me
to redeem myself

with the judges.

It means everything
to show them

that I can
not only just bounce back,

but actually really shine.

You think this has it?
Is this gonna be good?

I went back to where
I normally cook.

I went as simple and core

as I could to let the risotto
speak for itself.

Seven ingredients
in this entire dish.

- The texture's nice.
- Thank you, chef.

Huge improvement over
the last dish that we saw.

A spirited effort, and, uh,
welcome back to the contest.

Thank you, Joe.

(Joe)
So the next risotto

we want to taste
is from Tali.

Joe is definitely
the scariest judge.

He's the judge to win over,

and, if I can do that,

then the Masterchef title
is definitely mine.

I made a pistachio, cranberry,
cherry, and gooseberry risotto.

What's this? What is this
baby powder-looking stuff?

That's hazelnut
and walnuts.

Next to it,
some tapioca maltodextrin.

I wanted to give it
a little bit of...

You know what it is,
it's garbage is what it is.

What you did on that dish
is inappropriate

and ultimately
kind of disgusting.

Congratulations.

The cranberries,
the nuts, the gooseberries,

already just unheard of
in a risotto.

That is a disaster.

[Whispers]
Oh, dear.

Damn.

Serve us your best.
Anybody.

[Whispers]
Damn it.

(Graham)
Last but not least,

Dave Mack.

I'm looking at my dish,

the plating and everything
was fantastic.

My dish came out exactly
how I wanted,

and I feel very confident.

What we have here

is some morel mushrooms,
some portobello mushrooms.

Used some veal stock,
a sauvignon blanc.

Did you wash
the mushrooms?

I didn't wash them out
completely.

If they're not rinsed
super well,

especially the morels,

it's like a dirt sponge,
and you taste that,

and it's just gritty.

It's just really bad.

Don't grab a morel.

Why do you tell me
what to avoid?

I'm here to eat the dish
or should I eat selectively?

As you wish.

[Utensils clatter]

A little too sandy for me.

Big mistake.

Guys, some basic stuff

like feeding us sand
and things like that,

not good.

I screwed up.

But I hope that they're able

to see through that
and still see

my culinary greatness.

We tasted
some fantastic risottos

and, sadly,
some disastrous risottos.

We now need to come up

with a decision.

(Announcer)
The judges must now decide

which home cooks
are the bottom three.

From these, one more person
will be sent home tonight.

- Good job, Christine.
- Oh, thanks.

(Gordon)
Monti?

It just shows
the inexperience.

- Helene?
- Helene is a disaster.

Helene was shocking.

According to them,
it was, like,

way undercooked.

You're not the worst.
She is.

And Tali. I mean...
Disaster.

I don't know
what Tali was up to.

- No.
- Dave?

The sand, you know,
big, big technical error.

I didn't wash
the mushrooms,

and I think I started
too late.

Any freakin' dish
but risotto, man.

Like, seriously.

Ryan and Tali
are the two people

that I want to see go home.

They're just total idiots.

And, if they don't
stay on their toes,

I'm gonna be the one to take 'em out.

Clearly we have
to take him out.

You took the words
right out of my mouth.

I'm gonna have to throw someone
under the bus.

Once one of 'em's gone,
the other one's...

Remember,
you're the best.

- How do you feel?
- Good.

All right, guys.

(Gordon) Back to your stations, please.
Thank you.

There were
two standout risottos.

The first one belongs to...

Frank.

Great job.

However, there was one

that stood out head and
shoulders above its competition.

That dish belongs to...

David Martinez.

Both of you will become
team captains

in the next stage
of this competition.

But you know
this elimination challenge

comes with a departure.

There were three dishes
that stood out

all for the wrong reasons.

And at least one
of those three

have cooked

their last dish
in this competition.

The first dish that
was out of character,

bland, subpar,

and on the verge
of an embarrassment,

that dish belongs to...

Dave Mack.

Come down here, please.

Please stand over there.
Thank you.

(Joe)
This next dish

had very bizarre flavors
and techniques.

Helene.

The third
of the worst dishes

had a mix of ingredients
that made no sense,

didn't even seem to know

what a risotto
was supposed to be.

That dish belongs to...

I was trying to not lose my grip
on my countertop,

because I know I'm gonna be
in the bottom three.

I know it.

The third
of the worst dishes

had a mix of ingredients

that made no sense,

didn't even seem to know

what a risotto
was supposed to be.

That dish...

Belongs to Tali.

(Gordon)
Those three risottos

were embarrassing.

Who will be sent home?

I did what the challenge
asked for, you know,

so I feel safe.

I screwed up.

My risotto was undercooked.

I'm feeling,
quite frankly, scared.

My food tastes great.
What do the judges want?

Why didn't they see it
on my plate?

Dave Mack,
one step forward, please.

You can't turn out
undercooked rice

with every mouthful
just full of grit.

Dave, you are not safe.

Stay there, please.

Helene.

Your dish was really bad.

We were bitterly disappointed.

But it wasn't one
of the worst two.

Back to your station,
please.

Thank you.
Thank you.

Tali.

You're not safe either.

Your dish was confused,
bizarre.

It's almost like you're trying
to outsmart your competition.

You can bamboozle
every amateur

behind you, but you
cannot bamboozle us three,

let me tell you.

Sorry, chef.
I just didn't...

This is my first time
cooking a risotto.

Tali.

Stay there.

Based on that risotto...

The person leaving is...

Dave Mack.

Ohh.

Your time is done
in this competition.

Please bring your apron
on your station

and leave
the Masterchef kitchen.

Thank you.

Thank you, chef.

I'm disappointed,
but, at the same time,

I'm glad I got to compete
at this level.

The judges did make a mistake
by sending me home.

I have a lot of creativity.

Thank you very much.

What can you say?
You know, hope for the best,

plan for the worst.

Tali.

You have dodged that bullet,

but, Tali, you are flying
by the seat of your pants.

Back on your station.

Thank you so much.

Whew!

That's the sigh of relief.

I dodged the biggest bullet
of my life, and...

I don't want to be
in that position again.

(Announcer)
Next time on Masterchef,

it's the first team challenge
of the season...

Yeah!

(Announcer)
And the surviving home cooks

are going to war.

Hit the deck!

(Announcer) Each team will battle
it out to feed America's heroes.

Get a grip and wake up!

(Announcer) And the losers
will go head to head

in a pressure test...

I can't believe
this is happening.

Sync and corrected by dr.jackson
for www.addic7ed.com