All language subtitles for MasterChef.US.S03E06.HDTV.XviD-LOL.HI

(Male announcer)
Previously on Masterchef,

it was one of
the biggest challenges

in Masterchef history...
Here come the troops.

As the home cooks fed
over 200 marines.

I need pork chops.
Two, now!

(Announcer) When the battle
lines were finally drawn...

Go blue!
[Cheering]

(Announcer) Frank failed to
commandeer his team to victory...

[Cheering]
[Bleep]

And 19-year-old Michael

became the third casualty
of the season.

(Gordon)
Take your apron off

and keep that head up high.

(Announcer) Tonight... ugh!

(Announcer) It's a mystery box
that'll take some brains...

[Groans]

(Announcer) And balls to pull off.
[Gags]

(Gordon) This is one
of the most difficult

mystery box challenges

ever in the history
of Masterchef.

(Announcer) With the results taking
the competition to another level.

[Groans]

What kind of a [Bleep] gives
a live crab to the blind chick?

Ow. It pierced me.

(Announcer) As one more
Masterchef hopeful is eliminated.

[Dramatic music]

♪ ♪

Holy [Bleep].

I'm in the top 15.

Bananas.

Hello. Come in.

I'm not gonna be happy until I
have the title of Masterchef

on the mantle, and I don't
even have a mantle.

I'm gonna build a mantle just so
I can put my trophy on it.

Just 15 of you remain.

And today you face

your second
mystery box challenge.

(Graham)
The person with the best dish

will get a huge advantage
in the next challenge.

The test
right after this one

is an elimination
challenge.

Someone's going home,
and going home soon.

♪ ♪

(Announcer) As with every
mystery box challenge,

the contestants
have to prepare, cook,

and present
one incredible dish,

using all or some of the
ingredients inside the box.

On the count of three,

lift your boxes carefully,

and hopefully,

nothing's gonna jump out.

I'm thinking, lobster?
Crab? I don't know.

One...

I'm hoping for chicken
in this mystery box.

Two...

There's some delicious, yummy
chocolate under this box.

I know it.

[Suspenseful music]

♪ ♪

Three.

Oh! God! Oh!

What the?
Oh, my [Bleep] God.

It's not chocolate.
[Laughter]

(Christine) I hear everybody
else gasping and gagging

and making awful,
disgusting noises.

[Gags]

I think not being able
to see at this point

is an advantage for me.

Ew.

There's balls,
and there's a brain

and there's
this massive tongue.

I just zero in on the hugest
set I have ever seen.

Oh, God.

That's right,
it's offal!

Excited?
[Gags]

(Gordon) Veal brains, lamb
hearts, bull's testicles,

pig's kidney, chicken livers,
cow's tongue,

and a delicious lamb's head.

Mmm!

Even though these cuts
are not the most expensive,

in recent years, they've become
gourmet ingredients.

Turn them into
something stunning.

You've got 90 minutes.
90.

Your time starts...

Now.

(Announcer)
With this mystery box,

the home cooks will have use
of a limited pantry

to help them in creating
one magnificent dish.

I am just staring
at that cutting board,

thinking, not this,
not this, not this.

The only thing

that Chinese people don't eat
with legs are chairs.

(Felix) This is just a
perfect opportunity for me.

(Tali) Right away, I
see the sweetbreads,

which is the thymus gland.

What part of the animal
is it?

It's a sweetbread.

You don't want to say
it's a thymus gland. [Laughs]

[Dramatic music]

(Gordon) This, for me, is
one of the most difficult

mystery box challenges ever
in the history of Masterchef.

What would you do, Graham?

I think that I would do
something with the tripe,

get it really thin,

finish it all in the pan.

Really rustic dish.

(Joe)
You know what?

A great breakfast sandwich
when I was a kid

was calf brain
with scrambled eggs

and toasted butter. (Graham) Yeah?

Very simple,
and quite delicious.

What I wouldn't do here
is touch the head.

(Graham)
Mm-hmm.

You know, that is a sort of
monster in the box. Yeah.

I am making
braised beef tongue.

[Grunts]

But I braise my beef tongue
for six hours

when I make it at home,

so I'm gonna have to bust out
the pressure cooker

and see how that works
for me.

I'm gonna experiment here
a little bit,

'cause I'm not really familiar
with organ meats.

Ryan,
how are you feeling?

I've never cooked with offal
before, to be honest.

So what are you cooking?

I'm gonna do
sweetbreads today.

15 left. How far are you
going in this competition?

I'm gonna win
the whole competition.

Top ten?

I'm gonna win
the whole thing.

Top five? I'm taking
home the title, chef.

Top three?

I'm gonna go home
with the check,

the cookbook,
and the title.

Who do you think
goes next?

Uh, Monti.
Monti?

Yeah.
Good luck.

What do you got, Monti.
What are you doing?

What I'm making,
or I'm trying to make,

is, uh, fried testicles.

When I'm cutting into
the testicles,

the only thing I'm thinking
about right now

is my ex-husband.

Does that make me sound
so bobbitt?

[Laughs]

So testicles are probably one
of the more challenging things.

Why didn't you go
for something easier,

like chicken livers,
or, uh...

Why do something easy?

That's not gonna
impress people like you.

How are you feeling?
Pretty good, chef.

I'm gonna do some
pork heart sliders.

Ah, a slider.
Yeah.

It doesn't sound
the most appetizing.

I'm gonna have some delicious
balsamic onion Jam

to go along with it,
so it tastes a lot of fun.

It sounds inventive.
Good luck.

Thank you.

(Gordon)
65 minutes gone.

25 minutes to go.

[Dramatic music]

Hi, Christine.
Hi.

(Graham) Panko breadcrumb
fried sweetbreads?

Yes, that's what
I'm hoping to do.

Deep frying.

You are
unflappable and brave,

because I'm getting
splashed over here.

It's already splattered
in my face.

(Graham)
Good luck.

Yes, thank you.

Becky,
how are you feeling?

I'm feeling really good
right now. Thank you, chef.

So, are you using sweetbreads? Yeah.

You seem to be
doing a little...

I know, I have
so much stuff going on,

i don't know which one
i like more.

Are you looking at
a little sampling or what?

Yeah, I think so.

I'm gonna do
a fried sweetbread,

a grilled sweetbread,
and then a pate,

so it's gonna be
"of ally" good.

I love the idea.
Good luck.

Thank you.
Thank you, chef.

I'm quite intrigued by Stacey's
braised heart sliders.

That's some awesome!

(Gordon)
Ryan's just amazing.

I mean, he's very comfble

cooking a really nice,
crispy sweetbread.

(Graham)
Mm-hmm.

Now it's about
tting it together,

but really cool techniques.

Christine's gonna do
a breaded sweetbread,

so some great ideas
are coming out,

and it smells...

It smells really good.

(Gordon)
Just under five minutes to go.

Taste everything.

Holy [Bleep],
that's good.

(Gordon) Hurry up, put
it on the plates.

Your last 60 seconds.

Remember, we're looking for
one stunning dish.

Last ten seconds.

10, 9, 8, 7,

6, 5, 4, 3, 2, 1,

and stop.

5, 4, 3, 2, 1,

and stop.

Well done.

(Announcer) Throughout the
mystery box challenge,

the judges tastes elements
of all the home cooks' dishes

as they came 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.

My heart's racing and almost
pumping out of my body,

and you know that feeling you
get when you just know.

You just know you're gonna win.
You know you did this.

The first dish that we
were blown away by

was intricate.

It almost looked like
one of the dishes

that we would stick
in our restaurants.

That dish belongs to...

[Suspenseful music]

Becky.

[Applause]

(Gordon)
Really good job.

So what is the dish?

(Becky) I have a chicken liver
pate on buttered toast,

and then grilled sweetbread
with balsamic onion

and shitake mushroom,
and then, on the other side,

i have
a flash-fried sweetbread.

You know, it's a bold move,
but it worked beautifully.

Great job.
Well done.

Thanks.
Thank you.

Delicious.

Any one of these,
on their own,

could have
brought you up here.

Really good.
Good job.

You used three
different techniques,

three different styles,
three different textures,

so I'm thinking,
as a menu item,

I could probably
serve this

as an appetizer
at a restaurant.

Oh, thanks.
Well executed.

Good job.
Thank you so much.

The next dish utilized
the sweetbreads,

cooked them perfectly,

and the plating
was beautiful as well.

The next dish belongs to...

[Dramatic music]

Ryan.

I'm disappointed that
Ryan's in the top three.

Grrr, you know?

He's kind of like
the dark cloud of the group.

All right,
walk me through it.

(Ryan) I cooked the
sweetbreads in bacon fat,

and I also, uh, drizzled
around the outside of a plate

a shallot curry oil.

Sweet, sour, salty.

So balanced.

It's a great dish.

I don't know if you could
have done this better.

Great job.
Thank you so much.

Delicious.
That works, you work.

We're happy.

Good job.
Thank you so much.

I really appreciate it.

[Applause]
Good job.

And the last
of the three top dishes,

a very, very simple
and smart dish

that looked
perfectly suitable

for any
of our restaurants.

That person's dish is...

[Dramatic music]

Christine.

(Gordon)
Well done.

[Applause]

(Scott) Christine's the
most amazing woman

I think I've ever seen
in my entire life.

She just amazes me
at what she can do.

(Christine) I just basically
deep-fried some sweetbreads

that I had battered
in panko,

and then served it
with some bok choy.

Really terrific.

A great accomplishment.
Thank you so much, sir.

Thank you.
Congratulations.

(Gordon)
It's delicious.

And it's got that soft,
creamy texture on the side,

which is very rarely fit,

and we all spotted it
straightaway.

They are cooked
to perfection.

Great job.
Thank you.

Thank you, sir. Well done.
Really well done.

[Applause]
Yeah! Christine!

[Applause]

Just incredible.

I mean, I'm so proud
of these guys.

[Speaking quietly]

Ryan...

(Graham)
If he had replated that,

i mean, it could have been
in any of our restaurants.

(Gordon)
Well done, all three of you.

I mean, you've just made our
jobs so much more difficult.

Becky, a trio
brilliantly executed.

Ryan, a dish that could
have been picked up

and dropped into
any of our restaurants.

Delicious.

Christine, it's very rare
you cook a sweetbread

from raw and get it
that crispy

after dipping it.

That's quite an accomplishment,
let me tell you.

But there is one winner.

There is one dish
that did stand out

inches in front
of its competition.

(Becky) I haven't won a
single competition yet.

I want to win this challenge
so badly.

The dish of the day...

(Christine) I definitely
want to win a mystery box.

Everyone's pretty much competing
for their lives at this point,

so I would do anything
to catch that break.

In a very awkward challenge...

Say it. Say it, Gordon.
I want to hear my name.

Belongs to...

You just made our jobs
so much more difficult.

(Announcer)
In the mystery box challenge,

our home cooks had to master
the art of cooking offal.

All three stand-out dishes
were made with sweetbreads.

There was one dish
that stood out.

That individual has
a huge advantage

in the next stage
of this competition.

Congratulations...

[Suspenseful music]

♪ ♪

Ryan. Great job.

(Tali) Ryan and I rock, and
together, we're going to,

you know,
set this place on fire.

Really good job.

What can I say?

(Gordon) Are you ready
to see your advantage?

Yes, chef.

This is huge.
Let's go.

Dude...

Top three is nothing
to be upset about, okay?

Congrats. It doesn't matter, though.

Second place is just
first loser, you know?

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

Ryan is in control
of the elimination test,

where at least one person
will leave the competition.

Welcome to
the master pantry.

(Announcer) But the one
thing he can't control

is the theme
of the challenge.

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

The theme of today's elimination
is fresh versus convenience.

Given the choice,

any chef would use only
the freshest ingredients,

but sometimes
you have no choice

but to cook with
convenient ingredients...

Food that's frozen,
canned, or dried.

This first ingredient
comes from the sea.

That ingredient
is ahi tuna.

Aw! I love
cooking ahi tuna.

A whole ahi tuna
can sell

for upwards of $5,000,
but this right here

is available
at any supermarket

for under two bucks.

(Gordon)
And the second ingredient

is immediately
enjoyed by people

in almost every country
around the world.

It is the most amazing ham.

A stunning, bone-in,
ham, joints, gorgeous.

And then, of course,
there's this.

Canned ham.

Millions and millions
of these cans are sold

in houses across
the country every year.

The third and final ingredient
is cooked in kitchens

from Baltimore to Bangkok.

We're talking about crabs.

These babies can sell
for up to $60 per crab.

Or you can get six ounces
of canned crab

for about ten bucks.

(Gordon)
You are in a unique position.

You don't just have
one major advantage

right now
in this competition.

You have three advantages.
Yes!

First, you'll get to choose
which of these three ingredients

everyone will cook with
today.

Your second advantage,

you will not be cooking.

Yes!

You are safe
from elimination.

Awesome!

So, what protein

do you want your competitors
to cook with today?

I'm gonna choose
the crab, chef.

That little guy's
going to send home

some of my competition,
I think.

(Gordon)
Right.

Now, for your third
and final advantage,

you, Ryan, will get to decide
which seven of your competitors

will be cooking
with fresh crab

and which seven will be
cooking with canned crab.

Time to throw some people
under the bus here, right?

Bus driver, coming through.

You are now in control
of this competition.

This is, like,
the best information ever.

I'm feeling amazing
right now.

I'm feeling like
I'm in the driver's seat

of this competition,

and I'm thinking
that everybody else

should be really worried
right now.

First competitor
is Becky.

Canned or fresh?

She's getting canned.
Why canned?

Because it's definitely not
as pretty of an ingredient

that she could make
look nice on the place.

Smart.
Next one is Christine.

Are you worried about
how good she is?

She has definitely got
an amazing palate,

and that dish that she had
in the top three earlier today

was quite impressive,

and so, she's definitely
a dangerous cook.

I think she might be
a little bit thrown

by working
with the fresh crab,

and I think that might be

a little bit of a tougher
ingredient for her,

so I'm gonna give her
fresh crab in this test.

You're clever, Ryan,
I have to tell you.

No more Mr. nice guy.

This is the biggest advantage
in the history of Masterchef.

I get to choose which cooks
get to cook with fresh crab...

I don't think he knows
what to do with it.

She's definitely
not a threat.

He's on his way out.

And who's gonna have to cook
that crummy canned crab.

Let's give it to her.

Oh, yeah, I can beat him.

She's weak.

And I'm gonna play this game
as strategically as I can.

She's, like,
very easily flustered.

Tali from Phoenix.

Tali's my partner in crime.

He's the other half
of the dream team.

Giving him the fresh crab
will insure

he at least sticks around
a little bit longer.

Let's give Felix the can crabbed
and Tali the fresh crab.

(Joe)
Wow. Interesting.

There you have it.

Psychological warfare
is now in full effect.

Okay, Ryan, you can go
straight up to the balcony.

(Ryan)
Thank you very much.

Off you go.

I said to you, there's
always a huge advantage

when you win
a mystery box challenge.

(Monti) So, Ryan gets
to skedaddle upstairs

and look down
everyone's shirt,

which I'm sure he's enjoying,
'cause he's a perv.

That's right,
Ryan will not be competing

in this elimination test.

The ingredient Ryan chose

for all of you
to be cooking today

is the most amazing...

Crab.

But there's a twist.

Today, half of you
will be cooking

with live dungeness crabs,
straight off the boat.

The other half of you have to
use some culinary magic

on the variety of crab
that comes in the can.

I think I'm the only one
in the Masterchef kitchen

that's hoping
for the canned crab.

So, how did we decide
which half got the fresh

and which half
got the canned?

Ryan, how did we choose it?

I got to choose.

♪ Dun dun dun ♪

(Monti)
I know immediately

that Ryan is gonna
give me the canned crab.

I hate his face.

(Tanya) He's one of my
closest friends here.

I just know Ryan has given me
a real crab.

(David) I don't know if Ryan
knows that I dislike him.

I made it pretty apparent.
So, we'll see what happens.

Rest assured, you've got
sufficient time...

60 minutes to create a stunning,
delicious crab dish.

Your 60 minutes starts
from now.

Good luck.

(Announcer) Once they discover
what Ryan has chosen for them,

the contestants have
only five minutes in the pantry

to grab all the ingredients
they'll need

to create a dish worthy of
remaining in the competition.

[Malevolent chuckle]

[Dramatic music]

♪ ♪

[Bleep]!

I hope Ryan gets crabs.

Oh, come here,
little guy.

(Tali)
Ryan totally hooks me up.

He gives me the biggest,
freshest crab on the table.

I am so stoked right now.

You don't like me much.

Sorry, buddy.

Aah! Oh, it's alive!
Oh!

How do you touch it?
Oh, my God.

Pick it up from behind so
that the claws can't get you.

Ryan's wrong.
I definitely know crabs.

I know how to cook a crab,
I know how to pick a crab,

and I know how to
season a crab.

[Dramatic music]

Christine, you got alive. I knew it.
How is it wrapped up?

Oh, it's not wrapped?
It's not wrapped?

No, it's just in a bowl?

It's... no, it's not in a bowl.
It's in your shopping cart.

So it's just moving around?
Yeah, it's just moving around.

Can I beat it with my cane?
[Laughs]

What kind of a [Bleep] gives
a live crab to the blind chick?

[Dramatic music]

♪ ♪

Oh, God.
[Laughs]

(Christine) I'm pretty scared
and nervous. I do fear.

I don't know where
the crab's pinchers are,

so I... I'm a little afraid
that it could turn around

and just get me on my hand.

Tough one, this one.

Mm-hmm. Fresh crab,
what would you do?

I'd make a stock
right away,

poach off my crab,
get the meat out of the shell.

God, that's hot.

And then,
the last 15 minutes,

do a Risotto,
fold in the crabmeat.

With the canned crab,

i think that you've got to
really play into adding flavor.

I'd go to a salad,
maybe some boiled eggs,

some frisee, lardons,

and some sort of
highly-acidic acid.

Everyone who's using
the canned, uh,

to put that
with the chili, the lime.

'Cause that canned
needs help.

(Graham) Ryan's strategy,
how do you think he did?

Yeah, I mean, he's dealt
some dysfunctional cards.

I mean, Christine is
seriously pissed off

with for the fresh crab.

Got it, got it, got it.
It's going in.

She has spent literally half
the time in the challenge

just getting
the thing prepped.

Then, what kind of a dish
do you make in 20 minutes?

Sure. That was a very
tough blow to her.

Ryan's
a tough competitor.

Maybe he really
wants her out,

and if that's what
he was intending,

he might get it.

[Groans]

[Dramatic music]

This is a little daunting
for me. Oh.

[Bleep]!

♪ ♪

[Bleep]!

Man, I need to
figure this out.

♪ ♪

Got it.

♪ ♪

[Bleep]!
It pierced me.

♪ ♪

(Announcer)
In this elimination challenge,

Ryan chose which contestants
were given crab from a can

and which worked with
a live dungeness crab.

God, that's hot.

(Announcer) Ryan's strategy
is already paying off.

While he's safe
from elimination,

everyone struggles
with his choices...

[Bleep]!

(Announcer)
Especially Christine.

[Bleep]!
It pierced me. Medic.

It's not too deep?
No.

There you go.
Thank you.

Monti, what did you get? Canned crab.

How do you feel
about that?

Ryan has a problem with me
'cause I called him out

because he asked me to show
my nipples to the troops

because our pork
was all [Bleep] up,

and I'm thinking,
have some respect, man.

You don't do that.
You know what?

[Bleep] Him, dude.
Haters are my motivators.

(Ryan) I gave her the canned
crab 'cause I don't like her.

I want her to cook
a crappy dish.

So, what are you gonna be
doing with this canned crab?

A scotch egg made with crab
instead of sausage. W o w.

(Ryan) Monti has been riding
my last nerves lately.

I want her
in the bottom three

so that nobody thinks
that she can cook,

which she can't.

I think Ryan dealt me
a very dirty hand today

by giving me this pretty
disgusting looking meat.

I'm probably gonna
take Ryan down after this.

He's gotta go after
giving me this bad crabmeat.

All right, Frank.
Hey, chef.

(Josh) So I look back and
I see Frank making pasta,

and I'm like, damn,

is this the only thing
this kid knows how to make?

What the hell?

Every time you're in
this kind of situation,

you go to your comfort zone
and you stick to it tight.

Are you a one-trick pony?

Do you have anything else
up your sleeves?

Um, I don't think
I'm a one-trick pony.

I'm gonna show you
some more stuff I can do.

Let's hope you're here long
enough to do that. Yeah.

[Dramatic music]

♪ ♪

Tali, what's up, brother?

Ryan gave me the live crab
because, uh, we're buddies,

and he knows
that live crab

is definitely much better
than, uh, the canned stuff.

What are you
worried about?

I was worried,
uh, you know,

I'm not in
the bottom three anymore.

That's pretty much
my biggest fear.

Okay. Good luck.

(Gordon)
Taste everything.

Start thinking
about the final stages

of putting
that dish together.

I'm actually, for the first time
in this competition,

fairly relaxed, so, uh, I think
I'm in fairly decent shape.

I've never worked
with a crab before like this.

There's a first time
for everything.

Ten minutes left.

All right, Helene.
Yes.

Look at the ingredients,

from there,
all the way to here.

What in the hell
are you doing?

How many dishes
are you doing?

Just one.
Just one.

What is it?
Crab soup.

A crab soup.
A tomato-based crab soup.

Okay, so it's one portion,
not ten portions. Correct.

I haven't seen you
win anything yet.

I've been struggling.
You've been struggling. Why?

I've been struggling because I
don't work well under pressure

and I need to... I know
where my weakness is.

I need to find...

Don't work well under pressure?

Wow. Have you any idea
what's coming next?

It's just gonna keep getting
harder and more vigorous.

[Exhales]
Good luck.

Thank you.
Jeez.

(Graham)
Guys, five minutes to go.

[Suspenseful music]

It's so interesting when you
look at the strategy that

Ryan took in terms of
trying to protect his mate.

(Graham)
Totally.

I think he's shot
himself in the foot,

because he doesn't know
if it's a paella.

He doesn't know
if it's a baked crab.

Lack of vision,
lack of priority.

Yeah, it's like
an a.D.D. Cook.

(Joe) Helene also, same thing.

I think that she has
no idea what she's doing.

And she's from
the eastern shore of Maryland.

That's like crabville,
u know?

She should be able
to do this blindfolded.

(Joe) Mm-hmm, Christine is, uh,

working through that crab.

I thought it would be more
of an issue, but look at her.

She's getting all the meat out
and cracking it up,

going with
her sense of feel.

Amazing.

(Gordon)
Here we go.

60 seconds to go.
Come on.

Last minute.
Make this count.

Tidy those plates.
Get them looking stunning.

10, 9, 8, 7,

6, 5, 4,

3, 2, 1, and stop.

Well done.

[Applause]

You, down to your station,
please.

Must have been
lonely up there.

Okay, let's start off.

Tali.

Tali got a live crab
to work with. Shocker.

(Ryan)
Tali's my partner in crime.

I can't afford
to have Tali go home.

(Graham) Jeez, it looks
like a horror movie.

Can you see that?
Where's the crab?

Where's the whole...
All the... all the...?

(Tali)
I put it in the...

The backfin crabmeat
in the middle?

I put it in the sauce.

Wait, so we give you
a $60 crab,

and you took
the backfin meat

and did what with it?

Well, I put it... I put
a little bit in the sauce.

I made, like,
a stock out of it.

I mean, this, especially
with the rice in the middle,

what am I supposed to do,
you know?

Am I supposed to pull it out
and eat this as I, like,

scoop in and... and hopefully...
You know what I mean?

It's just stupid.

[Bleep].

I'm sorry.

Ry, what'd you do
to this guy?

Did you want to
send him home?

Um, no, I...

Ucch!

(Ryan) I give Tali a beautiful crab,

plucked from the sea,

and he totally
screws it up.

What is that?

If Tali goes home,
I'm on my own.

[Dramatic music]

Based on
that performance,

I'd start packing my knives
if I was you.

♪ ♪

(Announcer)
Tonight's elimination challenge

was to create
a gorgeous crab dish,

and while Ryan got to decide

who used fresh crab
and who used canned,

the choice
he made for his friend Tali

didn't quite work out
as he had planned.

Based on that performance,

I'd start packing my knives
if I was you.

They're not seeing the art
behind the plate here.

It's, like, mind-boggling.

Honestly, I feel like
my stuff is so good

that they can't even see
the potential here.

Next, it's Joshua.

(Joe)
What is it?

(Josh)
This is a Thai crab trio.

(Joe)
Canned or fresh?

(Josh)
Canned.

(Joe) All right, let's
see if it's a slam dunk.

What do you got?

I initially made
with Thai crab curry.

At the last second,
i tossed in some jasmine rice.

I was thinking
the whole time,

I was, like, I need to make... whoa!

Spicy?
Yeah.

Spicy good.

Okay, great.

(Joe)
Very bold, very spicy.

This dish rises to the top.
It's good.

Thank you.
Good job.

Okay, Mike.

[Dramatic music]

(Gordon)
All right, what is it?

(Mike) It's my attempt
at a crab bisque.

I've never worked
with a live crab before.

♪ ♪

You've taken fresh crab
and you've processed it

so it's like canned.

♪ ♪

Damn.

(Graham)
Okay, Tanya.

It's, um, Thai Green curry
with crab.

I wanted to do a very
authentic Thai curry,

and I wanted there
to be heat,

but not an overbearing
amount of heat.

♪ ♪

That is a shining
example of balance.

Good job.
Thank you.

Frank.

That's homemade
oreganata pasta

with semolina flour
and water.

And some puttanesca sauce
with canned crab.

[Dramatic music]

♪ ♪

All right, what's wrong
with this dish?

You tell me,
'cause you know.

(Frank)
It's not balanced, really.

There's way
too much crab in there.

(Joe)
Exactly.

This is like
hamburger helper.

I'm gonna have to step
outside the box

and make some different
kind of food

or else I'm gonna
get eliminated.

I'm not gonna be making
pasta anytime soon.

I'm gonna show you guys
I can do some other things.

You might not be here
to show us, Frank.

(Gordon) Christine, let's go, please.
Thank you.

♪ ♪

Okay.
Thank you.

Tinned or fresh?

I got the live crab.

(Gordon)
Visually stunning.

Are you really blind?
Yes, chef, I am.

[Laughter]

What color eyes
have I got?

I have no idea, chef.

I've been asking
people here, actually,

to describe
all of you to me

so I can figure out
what you all look like.

I'm tall and thin.
Joe's short and fat.

[Laughter]

All right, I'll make a mental note.
Thank you. Okay.

What is that there?

(Christine) Um, I was
thinking about ceviche.

I kind of went for
something that was, like,

more of a cocktail
with tomato juice.

♪ ♪

It's delicious.

Thank you, chef.

It's fresh, it's fragrant.

You cook every frickin' time
like an angel.

[Laughs]
Good job.

Thank you, chef.
Seriously.

Ryan, you [Bleep]
that one up big-time,

let me tell you, because
there's no disadvantage here.

Really good job.
Stay on that, I'm telling you.

Great job.
Thank you.

[Applause]

Ryan, come here. A taste.
A special treat for you.

Yeah, it's really awesome.

You knocked it out
of the Park, Christine.

Thanks.

I wanted to prove to Ryan that
you did try to screw me

by giving me live crab,

but I turned around and made it
into something awesome.

(Gordon)
Helene, let's go, please.

What kind of crab
did you get?

A fresh dungeness crab.

What did you do?

(Helene)
It's a Maryland crab soup.

It's a little bit thicker
than I had anticipated,

but it has the flavors
and the essence

of what I was looking
to create.

[Dramatic music]

♪ ♪

You've done a great job
of, um,

taking a beautiful
$60 dungeness crab

and making it taste
exactly like canned crab.

♪ ♪

Sorry.

It's almost more like
a jambalaya or something.

You know, when you
put that on... on a fork,

it looks like
shredded wheat,

you know,
like... like cereal.

A waste of a great product.

♪ ♪

Is that salt on top of
the, uh, cornbread?

I did add salt
to the, uh...

Added it
or dipped it in it?

♪ ♪

If you asked me to pay
$25 for that,

uh, I wouldn't pay you
25 cents for that bowl.

♪ ♪

I'm surprised.
I'm really surprised.

Shocked, embarrassed.

It was a disaster,
and I feel terrible.

(Gordon)
Last up.

Monti.

(Monti) I'm pretty sure
I'm in the bottom three.

I'm looking at
my soft-boiled eggs

that are covered
in canned crab,

and Ryan gave it to me,

but I'm not gonna give
Ryan the pleasure

of seeing me sweat.

What were you smoking when
you came up with the idea

of a crab scotch egg?

I'll be happy
to have the last laugh

when Monti is walking herself
out of the Masterchef kitchen.

[Dramatic music]

What were you smoking when
you came up with the idea

of a crab scotch egg?

(Announcer)
In this elimination challenge,

Ryan chose canned crab
for Monti,

hoping it will bump her
right out of the competition.

You see...

It's [Bleep] delicious.

Oh, my God.

(Gordon) You're a freak,
because it works.

There are chefs
in this town

that would love to have that
on their menu tonight.

It's bloody delicious.

You are not a fluke,
my darling.

Well done.

This is a great dish.
It's delicious.

It's a great idea.

Thank you.
I really like it a lot.

Thank you.

So why can't you
bring that confidence

to your presentation?

What's stopping you?

I don't know.

There's a sadness

that I think I see
in your dishes sometimes.

You know,
I just got divorced,

so I think it's still,
like, messing with me.

Well, he's missing
some great cooking.

Thank you.

(Gordon) Bloody good job.

[Applause]

Smile, Monti,
smile. Smile.

[Exhales]

Wow. How does that taste,
Ryan?

You've got some serious
thinking to do.

I mean, I thought the offal
challenge was testing.

We did not expect to see so many
highs with canned crab.

(Graham)
Great job, guys.

(Gordon)
Great job.

You did awesome.
Good job.

I haven't seen any
crab scotch egg anywhere.

I haven't seen that.

That was such a cool idea.

Christine, that was
a sexy dish. Man.

Thanks, man.
I wish you could taste it.

Josh is incredible.
Mm-hmm.

(Tali) I don't see
myself seeing eye-to-eye

ever with these judges
at this point.

They just don't like
anything I put out.

So, who do you think's
going home?

Going home? Tali.

Tali? Me too.

He's been down there
too many times.

His bromance friend
[Bleep] put him there.

You okay?

I'm not trusting myself.

I'm not doing
what is to my heart.

I've been doing what
I think they want,

and that's not okay.

(Gordon) Okay, guys, back to your
stations, please. Thank you.

Two of the dishes were
absolutely spectacular,

head and shoulders
above the competition.

(Graham)
The first

spectacular dish

that we all agreed
showed a brilliant use

and understanding
of exotic spices...

That dish...

Belongs to Josh.

(Gordon)
Well done.

[Applause]

That was a great dish,

but it wasn't
the winning dish.

The home cook that clawed
their way to the very top...

[Suspenseful music]

Christine.

(Gordon)
Well done.

[Applause]

I'm pretty much on cloud nine
at this point.

Everyone is starting to
recognize what I'm doing.

I am a force
to be reckoned with.

Really well done,
Christine.

Josh, both of you are now
team captains

for our next challenge.

This elimination challenge
comes with a departure.

We normally just bring
three of you up,

but today, we're spoiled
for choice.

There's four of you
coming down.

The first dish,
I think we all agree

that it showed this individual
had a limited range.

That dish belongs to...

♪ ♪

Frank.

Come down, please.

That wasn't a good one.
You know it.

The second dish,
please step forward...

Tali.

♪ ♪

The third dish...

Cowboy Mike.

♪ ♪

The fourth person...

Helene. Let's go.

Three out of the four
got fresh crabs.

How the hell do you get
in the bottom four

and you got a fresh crab?

It's frickin' ridiculous.

There's no excuse
at this level.

Frank, Mike, both of you
step forward, please.

Frank, everybody here
thinks you're a contender.

We don't feel the same,
not after that dish.

Mike, you had a fresh crab,

one of the most delicious
ingredients

anywhere in the country,

and you masked the flavor
with flour.

Two very different
home cooks.

Both of you have
one thing in common.

♪ ♪

Both your dishes...
Were not the worst two.

Back to your stations,
please.

[Exhales]

♪ ♪

(Tali)
Bottom two again.

I'm just waiting
for my death sentence.

That's what it is.

It's like
you're waiting to die.

(Gordon)
Tali, Helene,

this is becoming
a familiar sight.

(Helene) I know that my dish,
uh, was not up to par.

I feel humiliated.

I just feel
really embarrassed,

and... and, quite frankly,
scared.

(Gordon)
Tali, you're more confused

than anybody
in this room right now,

because your food hasn't
found its identity.

Before brilliance
comes madness, chef.

Oh, [Bleep].

"Before brilliance
comes madness."

Helene, if it is a light,
healthy style

that you're going down,
you've got to deliver that.

Of course.

Okay, the person with
the worst dish tonight...

♪ ♪

That is leaving
the Masterchef kitchen...

♪ ♪

Tali...

♪ ♪

Back to your station,
and wake up.

♪ ♪

Helene, your time
in Masterchef is done.

Thank you.

Please put your apron
on your station.

Thank you, gentlemen.

And continue the dream.

(Helene) Leaving here
is admitting failure,

and that's...
That's always hard.

It's a big blow
to your ego.

I came to this competition
because I wanted to...

To share my food philosophy
with America,

but perhaps my mission
is not here, but elsewhere.

I'm gonna pursue my...
My dream,

and I'm gonna pursue cooking

with the same, if not more
enthusiasm as I ever have.

Helene, who's gonna
win Masterchef?

Frankie.

Thanks, Helene.

We are going on
an amazing journey tomorrow.

Get a great night's sleep.
You're gonna need it.

Good night.

(Ryan) My master plan to get
Monti and Christine out of here

didn't work out,
and now I have to start

taking out the rest of
these douchebags.

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