All language subtitles for MasterChef.US.S03E10.HDTV.XviD-LOL.HI

(Male announcer)
Last night on Masterchef...

Here they come.
Here they come.

Let's do this.

(Announcer)
The food truck challenge

put Stacey front and center.
Red Team all the way.

(Announcer) As her plan to get
rid of Monti was on course.

Or is David
gonna freak the [Bleep] out?

Such a child.

This day
keeps getting better.

(Announcer) But when Monti
passed the pressure test

with flying colors...

Those were incredible.
Thank you so much.

(Announcer)
Anna was the one eliminated.

Anna, please put your apron
on your station.

(Announcer) Tonight, a mystery
box with a mystery guest...

(Joe) Go get him, Graham.
That's bad ass.

(Announcer)
As the contestants cook

alongside
a Michelin star chef.

He's one of the most talented
chefs on the planet.

(Announcer) And when the home
cooks face a new challenge...

[Sizzles]
[Screams]

(Announcer)
Disaster strikes.

Look at the [Bleep] mess.

You see this?

(Announcer)
And after one elimination,

there is
a shocking twist.

They're gonna cut two people?

What?

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

Good morning.

It's down to 11,

and we are the best home cooks
of America.

Welcome. Welcome.
Welcome. Welcome.

Sometimes I look at these
mystery boxes and wonder,

"what would a true Masterchef do
with those ingredients?"

Oh, my gosh.

Well, today we're going
to find out.

No way, dude.
That's awesome.

We have invited
a Michelin starred chef,

a true visionary
in the world of food,

to cook alongside
of you all.

[Cheers and applause]

Sweet.

Go get him, Graham.

Please welcome
all the way from Chicago,

a legend of modern cuisine,

Masterchef Graham Elliot.

[Cheers and applause]

[Laughter and applause]

That a boy.

(David) Do we know what
we're in for with this guy?

He's one of the most talented
chefs on the planet.

[Applause]

(Graham)
Don't worry.

You guys aren't competing
against me.

That would be totally unfair.

We just wanted to give you
an amazing opportunity

to see what a true professional
chef could do in one hour

without any advantage
of any preparation.

And, no, for the record, I
don't know what's in the boxes.

And, remember, the person
with the best dish

will get a huge advantage
in the next challenge.

That's bad ass, man.

Chef Elliot,
please take your station.

Aye-aye.

Right.

[Cheers and applause]

Are you ready to see what's
under those amazing boxes?

Yes.
Yes, chef.

(Gordon)
One, two...

Three.

[All groaning]

Whoa.
I couldn't believe my eyes.

I see
what looks like a roadkill.

(Gordon) You have the
most amazing rabbit.

A rabbit.
Cape gooseberries,

purple brussels sprouts,

maitake mushrooms,
ramps.

Ramps.

(Gordon)
Forbidden rice,

chorizo, ginger.
Wow.

And a heavy whipping cream.

In addition,
you have access

to the staple box
for other ingredients.

I'm definitely going
to be in the top three,

and I'm feeling
very confident now,

just knowing that I have
a rabbit in front of me

and I could do it
three, four, five ways.

You've got 60 minutes
to create

a stunning dish.

And your time starts...

Now.

Going into
this mystery box challenge,

the person to beat
is still Becky,

because she's been
in the top three

of all
the mystery box challenges.

And if I can kick
Becky's ass,

then that means
I'm that much better.

(Gordon) Do you think a lot of
them have used rabbit before?

(Joe)
Probably not.

Butchering
is very difficult.

It's very small,
very delicate.

Overcook it, dry.

A lot of jeopardy here.
Ah! What do I do?

I would make
a really nice rabbit pot pie.

I would make
an incredible frittata

and roast the whole rabbit

around the frittata, like...
Yeah.

A porchetta
stuffed with eggs.

The whole idea of putting Graham
in the kitchen with us,

cooking side by side,
is really to show us

how a real chef thinks.

It's intimidating.

Graham can possibly put
something up

that just makes us
look stupid.

Right, Graham.

Yes, chef.
How are you feeling?

Amazing.
I can't wait to see

what you are going to be cooking
over the next 55 minutes

in comparison
to what they're doing.

Nothing crazy. Literally.
I mean, it's a mystery box.

It's being able to, you know,
utilize these ingredients

to the best that they...
Ugh!

Just kidding.

Ah.
Just trying to scare you guys.

(Joe)
So what's the difference

between the way
you run your station

and some
of these amateur cooks?

Like, what do you do
differently?

Why are you more efficient?

I think the biggest thing

is to constantly clean,
wipe down.

I like to have my knife right
here exactly where I can use it

all the time, for being able
to just grab and go.

Good luck.
Thank you.

Thank you.

I'm a little intimidated.
I've never butchered a rabbit.

I don't know
what the best way is to cook it.

So I'm kind of trying
two different ways,

hoping that one of them
is the right way.

Josh?
Hey, chef.

What are you doing?
I'm doing a rabbit paella.

Rabbit paella.
And where is the rice?

The rice is right here,

and I don't even know
what forbidden rice is.

Oh, [Bleep].

Oh, God. How am I going to make
this black rice work?

It's going
to turn everything else black,

the carrots,
the chorizo, the ramps.

Just ruin the colors
that I planned for my dish.

That's why I wanted to just talk
to you about the rice first.

Good luck.

Right now, I'm getting
the stock reduced.

I'm going to make a sauce
with this.

I'm going
to either stuff the leg,

or I'm just going to sear off
the loins,

so I'm going
to do two different things

and see
which one tastes the best.

40 minutes gone,
20 minutes to go.

All right, Mike,
how are you doing?

Good, chef.

My grandmother used to cook
rabbit stew all the time,

so I've got that going
right now.

Good.
Backup plan

is I'm going
to pan-sear a leg,

finish it off,
serve it with rice.

You sit in the middle.

When am I going to see
you break through?

Today, chef.

Good luck.
Thank you, chef.

Nice and tasty.

It's so nice
to see Graham.

Obviously
using the carrots.

So he's doing a carrot puree.

Beautiful.
It looks like he's utilizing

every cut
of that rabbit.

I mean, that's really
what a true chef

looks like in the kitchen.

58 minutes gone.
2 minutes to go, guys.

Finish those dishes.

(Joe)
Let's go. This is it, guys.

Come on.
Put it on the plate.

Man, I do not know
how to plate at all.

Clarity and vision.

Come on.

What is he doing?

Graham, he has nothing
on the plate yet.

Last 60 seconds.

Graham, if this dish
is not completed,

you are leaving
the Masterchef kitchen.

Graham, where are you going?

Graham?
What's he doing?

Graham!

Last 60 seconds.

He has nothing
on the plate yet.

Graham, where are you going?

(Joe)
He's going?

Graham, do not give up.
Come on.

Graham!

(Announcer) With the clock
ticking down, our home cooks

and Masterchef
Graham Elliot are racing

to complete their dishes
before time runs out.

He got something
out of the fridge.

What is that? (Both)
He's done a desert.

Oh, my God.
90 seconds, nothing.

Then all of a sudden he comes
out with a bloody desert,

and now look at it.

Ten, nine, eight,

seven, six, five,

four, three, two,

one, and stop.

Hands in the air,
Graham Elliot.

[Cheers and applause]
Well done.

They look incredible.

It smells fantastic.

Chef Graham, please
come up with your dishes.

Wow,
it looks beautiful.

Thank you, chef.

I mean,
it looks like a dish

that could be planted

in any three-Michelin-star
restaurant

anywhere in the world.
It looks stunning.

I appreciate that.

I would like all of you
to come down

and have a look at this,
please.

You've got to.

Oh, my goodness.

(Graham)
Did a carrot puree

and a salad of different shaved,
marinated pickled carrots,

and utilized all the parts
of the rabbit,

so I've got the loin,
the rack, the kidney,

the bacon or the belly flap,
and some of the liver.

I also did a fennel
panna cotta with a little bit

of candied fennel branch,

fennel fronds,
and cape gooseberries.

Wow.
Gorgeous.

I'm looking at Graham's dish,

and it's just beautiful.

All the colors are popping.

It's really like art
on a plate.

Well done, chef.

Great.
Back to your stations.

(Announcer) Once the contestants
have tasted Graham's dish,

our Masterchef judges
now take one final look

at the home cooks dishes
before deciding

on tonight's
top three.

Please, please,
please, please.

(Announcer) The winner of the
mystery box will receive

a major advantage
in the next round.

The first dish we'll be tasting
had great plating,

a really nice execution,

had that wow factor,
and it looks amazing.

That dish belongs to...

Frank.
Well done.

[Applause]
Really well done.

I look at Frankie's dish,

and it looks rustic as hell.

There's, like, a bunch
of lines on a plate

and a bunch of the same colors.

There's no diversity.

Talk us through it, please.

Okay, so, you have
the tenderloins

that I crusted
with caraway seeds,

lemon zest, some ginger,
and I just hand-roasted them.

The leg was deboned,
pounded out,

and then I stuffed it
with the top of the ramps,

a little bit of chorizo.

Pounding out the leg

and stuffing them,
now that's a bold move.

It looks great, it tastes great,
and everything works.

Delicious.
Really good job.

Well done.
Wow.

(Joe) Now, you look at a sauce, you
can just tell by looking at it

that it's got the right balance,
it's not over-reduced,

it's not extracted,
it doesn't have a skin on it.

It smelled great.

It's really, really good.
Thanks, Joe.

It might take you
to the top.

I think the coolest thing
on this plate

is the fact that you did
that leg.

Cool.
Good job.

Thanks, man.
It's really good.

(Gordon) Really good. Well done.

Thank you.

The second home cook who made it
into the top three,

they used the rabbit legs,
they used the forbidden rice,

and the cook on the rabbit
looks really perfect.

It really
impressed us.

That person is...

Cowboy Mike.

Bring it up.
You're kidding me.

Holy crap.

Yee-haw!
Top three, baby.

There's a first time
for everything, chef.

What do you have here?

(Mike) I did the rice in a
little bit of rabbit stock.

I started with the idea
that I was going to do a stew.

I knew, about 20, 30 minutes
into it,

that wasn't going to work,

so I incorporated a little bit
of chorizo,

a little bit of ramp into rice,
sauteed that for a minute,

and then cooked it off
with the rabbit.

What we love about this dish
is the caramelization.

And when I cut it open,
it should be

like this kind
of very perfect white,

but there should still be able
to see

the moisture
in the rabbit leg.

Right.
Think you got it?

I hope so.

Wow.

That's worth the price
of admission right there.

Really good.
Thank you, sir.

One of your best dishes.
Congratulations.

Very good.
Thank you.

Moist?
Yeah, very good.

It's glistening to us
and shining.

Cowboy Mike.
It feels good to be here, chef.

I hope so.

You absolutely cooked the leg
beautifully,

which is the hardest cut
to do.

You really nailed it.

Thank you, chef.
Good job.

Thank you. (Gordon) Great job, Mike.

Thank you.

(Gordon)
Good.

We're going to be tasting
one more dish.

This dish was put together
with finesse.

It was oozing professionalism.

Congratulations...

Becky.
Oh!

Well done.

Oh.

Oh, my God.
Becky?

I am so sick
of hearing Becky's name.

It's so annoying,

and I'm actually sick and tired
of, like, Becky.

Welcome back to the top three.

Oh, thank you chef.

You've never won
a mystery box yet.

No.

After I butchered it,
I took the saddle

and the two tenderloins
and the upper arms,

and I put those in the pressure
cooker with a little bit

of chicken stock and some
of the rendered chorizo.

Nice sear on the rabbit.

Thank you.
Cooked to perfection.

Glistening.
Moist.

But the glaze was the one
that got us,

because it was almost
like it'd been cooking

for three or four hours.

I mean, it's delicious.
I mean, it really is.

Oh, my God.
Thank you.

It's restaurant quality
without a shadow of doubt.

Thank you, chef.
Oh, my God.

When you cut into this, I mean,
you can see how juicy this is.

Yeah.
Does that make you happy?

Very happy.
Me too.

This might be
your lucky rabbit's foot.

I hope so.

How about the flavor
of those carrots and ramps?

[All whispering]

I couldn't believe
the leg.

You guys are amateurs,
and today you cooked like pros.

It's the best feeling
in the world to have these guys

who make dishes
like Graham did,

tell you this is impressive,
this is an amazing dish.

The winner
has a huge advantage

in the next stage
of this competition.

I'm a bit
of an underdog.

I think I kind of woke

everybody up
a little bit,

and they realized
that cowboy can cook.

The dish that stood out...

To all three of us...

(Becky) This is my third
time being in the top three.

Hopefully, they can see
how much I want this

and how much this means to me.

Well done.

Congratulations goes to...

The winner
has a huge advantage

in the next stage
of this competition.

(Announcer) In today's
mystery box challenge,

the top three dishes
have already been tasted...

Frank's seared loin
and stuffed rabbit leg,

Mike's pan-seared rabbit legs
with rice,

and Becky's braised rabbit leg
with chorizo.

Congratulations goes to...

Becky.

Oh!
Good job, Becky.

Yes, finally.

I win.

Finally.

[Giggling]

Third time lucky.

Third time's the charm.

Well done.
Thank you.

Thank you all
so much.

Great finesse.
The balance.

We were struggling
to fault anything.

Are you ready...

I am so ready.

To take on board
your huge advantage?

Yes.
Let's go.

Congratulations.
Okay.

Well done.
Thank you.

Great job. Let's go.
Thank you so much.

I really wanted to [Bleep] win,
you know what I mean? Oh, my God.

Oh, she's jumping up and down
and screamin' and hollerin'

and pumpin' her fist
and all that stuff,

and, you know,
it was [Bleep] ridiculous.

Oh, my God.
I can't believe it.

[Bleep].
It looks amazing, dude.

(Tali)
I know.

It's really good.

I'm really shocked
you weren't out there for real.

Unfound territory for you.

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

Becky is now in control
of the elimination test.

The theme of the challenge

has been selected
by the judges.

At the end
of this elimination test,

at least one home cook will be
leaving the Masterchef kitchen.

Today's challenge
is all about tools of the trade.

Okay.

The first piece of equipment
is Italian,

and it's rock hard.

It is the pizza stone.

Oh.

So, if you don't have
a pizza oven

that goes to 900 degrees,

you really should have
a pizza stone.

Because it retains heat
and moisture,

it can deliver you
a crispy-crust pizza

in your home kitchen.

The second piece of equipment

comes from China.

It's used
for frying, poaching,

searing, smoking,
and so much more.

A wok.

Awesome.
Okay.

And the last piece
of kitchen equipment

is used to make some of the
world's most favorite foods...

French fries, onion rings,
calamari, tempura.

It is...

An incredible fryer.

Now, Becky, you have
no immunity today.

You will be participating
in this challenge.

Wow.

But here comes
the good news.

First of all, you get to choose
which piece of equipment

you'd like to use,
and then you decide

on which piece of equipment
your opponents will use.

This advantage is not something
that comes easily,

so I need to choose something
that I'm going

to be familiar with,
that I'm going to be able

to create a great dish with.

What's the piece of equipment

that you think
you can excel with?

I'm going to choose
for myself...

The deep fryer.

The deep fryer.
Wow.

For your fellow competitors,
what are you giving them?

I'm choosing this device,
because it's going to create

maybe some more issues
for some of the chefs

that they haven't dealt
with before,

and for that,
I'm choosing...

Back to your station.

Here we are.

Woof.

A Masterchef must be able
to master

every piece of equipment
there is.

We showed Becky
three kitchen tools.

Since she does not
have immunity today,

her advantage was choosing
which piece of equipment

she'll be working with and which
one the rest of you will use.

So today I picked for myself
the deep fat fryer.

And here's what Becky picked
for the rest of you.

A pizza stone.

(Man)
Wow.

What am I going to do with
a pizza stone in under an hour?

I'm pretty sure Becky wants me
out of the competition.

Becky wants everybody
out of the competition.

You have 60 minutes
to make one amazing dish

utilizing the pizza stone,

and, for at least one
of you,

it'll be the last dish
you ever cook

in the Masterchef kitchen.

Your time starts now.

(Stacey) We have 60 minutes
to create something

using the pizza stone.
It does not have to be pizza.

You can just cook on it.

I still can't find
the stupid olives.

Since I can't remember my recipe
for a damn pizza dough,

I'm scrapping the pizza.
I'm cooking lobster.

Wow.

Interesting what happened.

(Graham)
Mm-hmm.

I think that Becky made
a very aggressive

and strategic move in choosing
the pizza stone for everybody.

Certainly she's going to set
herself apart from the rest.

Yeah.
The first thing now

is getting that dough on.

Activating the yeast
and getting that dough working.

I would make
a stunning pizza.

I would roll that dough
so thin.

I'd put it through the machine
almost like a pasta...

Oh, really?

So it literally crisps
and bubbles

and keep that nice crisp
edge to the pizza.

All right, Becky.
Hello, chef.

What are you doing?

I'm doing
a tempura-style shrimp

with a Thai coconut broth.

Were down to 11, yeah?
My God.

Who's leaving
the Masterchef kitchen next?

I think cowboy Mike.
Cowboy Mike?

Yeah.
Why?

I just don't know
if he has that passion

to be a Masterchef.

I know
that he loves cooking,

and I know he has
a passion for food,

but being a Masterchef
is so much more than that.

Good luck.
Thank you, chef.

(Graham) Cowboy Mike, what's going on?
How are you, chef?

How are you guys? (Joe)
You're going to make lobster?

Roasted lobster tails
with a...

You're going to roast
a lobster tail on this?

I'm gonna start it in
a little bit of water

and then throw it in there
with a little garlic and butter

and then make
a puree for it.

Wow.
So there's 11 of you here.

Who's going home today?

David Martinez

is going home today.
David Martinez.

Great, thanks, Mike.
Thank you, guys.

(Gordon) Something's
burning in the oven, guys.

What is that?

(David)
Oh, it's a... I made a smoker.

You made a smoker?
Looks like you made a mess.

So no pizza?
No pizza.

That's where my mind was.

I just said I don't want
to make a pizza.

Taste that.

Monti,
where's your dough?

My dough is in the oven
already.

Really?
What are you making?

I'm making a soda bread.

I make it for my son
all the time.

A soda bread?

I'm gonna make
a pureed carrot soup

with a touch
of ginger and lemon zest.

Soup and soda bread?

Yeah.
Good luck.

All right. Thank you.
Thank you.

(Gordon)
15 minutes to go.

Oh!

Tanya.
Yes, chef.

We are
all over the place.

What are you doing?

I have this roasted
vegetable dish,

seared off my lamb,
finished it in the oven.

The lamb?

It's still raw
in the middle.

Yes, chef. And then you're
gonna fry it in a pan?

Anything you've got in terms
of flavor from that stone...

Yes, chef.
Is gone.

55 minutes gone.
5 minutes to go.

Wait till you see
David Martinez's dish.

Yeah.
He's making a sauce

out of 150 juniper berries
in a broth.

Cowboy Mike, I think, like
Martinez, is all over the place.

I think
he's in a complete panic.

I think that he didn't know
how to make a pizza dough.

No.
Very nervous for him.

(Gordon) Monti threw
the carrots on there.

And she's now roasting
the carrots

and blending them
into a carrot soup.

I mean,
completely all over the place.

I'm definitely...
[Screams]

What was that?

(Woman) What the hell was that?

This thing.

Did you put water in the oven?

What is in there?

(Joe)
Uh-oh, what happened?

You burned the bread?

[Bleep].

Monti just burned her bread.

If she can salvage it,
she'll be good,

but she looks
like she's in trouble.

Ugh.

Five minutes to go.

I'm not going home today!

(Joe)
Uh-oh, what happened?

You burned the bread?

[Bleep].

Go slow, go slow,
go slow, go slow.

Holy freak out, Batman!

This is my main dish.

I can't just present them
a bowl of soup.

[Squeals]

[Laughs]

For God's sake.

90 seconds to go.

Tali,
where we at?

I've got my pizza
in the oven.

Hopefully, it can,
like, start cooking fast enough.

Okay. Why don't you try
to clean your station?

I know, I know.

All right, come on!
Clean up, clean up.

Everyone wants
to make the top ten.

The pressure
is definitely on.

Hurry up, guys!

Ten, nine, eight,

seven, six, five,

four, three, two, one,

and stop!

Hands in the air.
Well done!

[Applause]
Good!

That was
a fascinating 60 minutes.

Right, let's start.

Mike, please come forward.

I'm not proud of my dish,
but I hope that I've done enough

with the pizza stone that I can
kinda just skimp by on this one.

I would have loved
to have given you a pizza.

Really?

If you told me to guess
what piece of equipment

you were given to cook with,
I think we'd be here

for hours before I ever got
to the idea of a pizza stone.

I wish that I could remember
my dough ratios

for pizza because
I-I would have done a pizza.

The lobster, when it flakes
like that,

I mean, it's like you found
a way to make it

like, dehydrated.

I mean, you know
someone's leaving today, right?

Yup, I do.
I just blanked out.

All right.

Sorry, chef.

How can a stone beat you?

No excuse.
It just did, chef.

This is your worst performance.

You didn't remember
a dough recipe of any kind?

I just drew a blank.

Yeast, flour, salt, water.

It's pretty simple, right?

Yeah.

You drew a blank.

Hope there's not a blank space

at your cooking station
tomorrow.

I hope not too.

Hell, yeah,
I'm nervous.

Good job, Becky!

You know,
but what can I do?

You know,
my only hope at this point

is that somebody else screwed up
worse than I did.

Next up, the girl
who had a huge advantage

coming into this challenge.

Becky, lets go.

Hello, judges.

The only person
in the competition

who had a deep fryer.
Right, what is that?

(Becky) I did a tempura-style fried
shrimp topped with yuca chips

and then a curry and shrimp
stock-infused broth.

It's delicious.
The shrimp you've nailed.

It's fresh, and it's got that
kind of sort of lightness to it,

which is not generally
associated to a fryer.

Good job.
Thank you, guys. Thank you.

All right.
Next up, please, Christine.

(Christine) I decided to go with
an Indian-inspired flatbread.

I topped it with some chicken
that I rubbed

with curry powder
and topped it with a fried egg.

The idea that if it grows
together, it goes together,

all of these flavors are found
in the same parts of the world.

I think it's a very well
conceived and constructed dish.

Thank you.

Next is Monti.

[Applause]

I know that Monti
is a single mother

and she does raise her kid and
all this stuff, but this isn't,

like, the best budget
cooking mom show, you know?

She's not a Masterchef.

How do you make soup
on a pizza stone?

(Monti) I roasted carrots on a
pizza stone and I pureed them.

I made soda bread
on the pizza stone as well.

I thought
about what I would cook

for my son and I
on a rainy day.

And I would cook soda bread
with a soup.

I love the soda bread.

Thank you, sir.

It has a depth of flavor.

Every ingredient
makes sense,

and I would like to, on a
rainy day, eat that whole bowl.

Congratulations.

Dude, thank you.

The soup's delicious,
but...

The bread is phenomenal.
Great job.

Thank you.

I mean, are you really doing
this because you know it,

or is it a fluke?

It's not... I'm not a fluke, sir.

Well done.
Thank you, sir.

Really well done.

Thank you,
guys.

[Applause]

(Monti)
It feels amazing obviously.

And I really wish
my son Danger was here

so I could try to make him eat
some carrot soup.

All right.
Next up, please, David.

[Applause]
Let's go, David.

(Graham)
What did you make?

(David) I roasted the
potatoes in the pizza stone,

I did the bacon
on the pizza stone,

and I did the lobster
on the pizza stone as well.

This looks...

Really bad.

It almost looks
like some kind of soup,

and then you got, like, this
big old long piece of bacon

that look
like it just fell in it

from someone's
breakfast plate.

Yeah, it's a mess.

Come on, Dave.

I'm supposed
to eat this, really?

You know,
watching you cook this

was just a letdown.

We're gonna go from 11
down to 10,

and this is what you bring?

Go.

This is the most important dish
of your life, guys.

You see this?

This is [Bleep].

(Monti)
[Bleep] Just got real.

This is not good.

Holy [Bleep],
I am going home today.

We're gonna go from 11
down to 10,

and this is what you bring?

Go.

This is the most important dish
of your life, guys.

You see this?

This is [Bleep].

Dave Martinez is, like,
the biggest joke.

As a matter of fact, I mean,
why is he even here?

David, you've had
some pretty monumental dishes,

and you just fell a thousand
foot with nothing underneath it.

Great shame.

You know, sometimes planes
crash, and that's what happens.

Tali.

Stay there for a minute.

Just... just step back.

Look at the [Bleep] mess.

I decided to put it all
in one space.

(Gordon)
It's not in one space.

It's from there
all the way down

and all over the place.

Look at the cupboards.
I don't...

Let me tell you one more thing.
Okay.

If you were in any
of our kitchens...

Yes, chef.

You'd have been fired
[Bleep] six months ago.

Yes, chef.

[Bleep].

That is a disaster!

Tali, bring it up.

All right.

What is that?

(Tali)
It's a flatbread with duck

and three cheeses of provolone
and mozzarella.

I made a sauce out
of creme fraiche,

chives, onion powder,
garlic powder, and...

And it's served on a bed
of raw flour, right?

(Tali)
That was not my intention.

My intention was to roll...
Roll out my flat bread

and get it into the oven.

Yup.

I mean,
here's the thing.

You work in a mess,
you produce a mess.

I'm struggling to identify
what the hell you' doing.

I really am.

And the last dish,
Tanya, please.

[Applause]

Hi, chef.
Hi. What is it?

(Tanya) I wanted to do
something mediterranean,

so I did
an olive cumin seed flatbread,

roasted lamb lollipops,
a roasted vegetable combination,

and a roasted garlic yogurt.

The dough is still doughy
and very raw.

You can't be happy
with that.

I'm lost for words.

That's dreadful.

Dreadful.

The eggplant is raw.

Bitter?
And the lamb is dry.

If anything,
she shoved it in a pan.

These are raw,
whole garlic cloves in here?

Yeah, it's raw.

When you go out to eat,
they give you

whole cloves of raw garlic
to eat?

No, chef,
they don't.

[Bleep].
Are you kidding?

We're here to judge
a contest.

We're not here to eat raw flour
or raw garlic.

When you give us
crap like that to eat,

it gets to be almost
kind of personally offensive.

Do you understand that?
Yes, chef.

Not only am I advising you
to step up your cooking game,

most of all, I advise you
to have a little respect.

(Announcer) With all the dishes
tasted, the judges must choose

tonight's three worst dishes.

From these,
at least one home cook

will leave
the Masterchef kitchen.

Man, that was a disaster.

I mean, honestly.

Tanya, Tali, Mike.
Who would have thought

that that would have been
so hard?

Extraordinary.

Pizza [Bleep] stone.

I got my ass kicked
on this one.

I mean, straight up
from the beginning.

Well, I didn't try
to give no excuses.

I just screwed up,

and I probably deserve
to go home for it.

God, they were harsh
on you, man.

I wish I hadn't have done
this dish.

So the bread
was way undercooked?

What'd you roll it with?

I didn't.

[Snickers]
Tanya, Tanya.

But yours didn't go
in the trash.

Damn near close.

I just feel bad
for Tali, man.

They tore him up.

Me too.

Ah, man, Becky, picked
a good one to screw us over on.

That was not our best
performance in a challenge.

But there were
some highlights.

One great dish that stood out
for all the right reasons,

that dish belongs to...

Well done, Monti.

Thank you.

If you think I'm a fluke,
I am gonna laugh my way

all the way
to the Masterchef crown.

Now to the worst dishes
of the night.

The first dish...

Please step forward...

Tanya.

Oh, ho-ho.

I don't want to go home.

I want to make the top 10.

The next disastrous dish...

David,
please step forward.

I think I will be walking out
of the doors here

in T-minus ten seconds.

And the third terrible dish...

Tali's had a lot of chances,

and I feel like his nine lives
are pretty much up.

Please God, pick Tali.

Please step forward...

Cowboy Mike.

I'm not gonna give up hope
at this point, but I know that,

you know, there's a good chance
that I'm possibly going home.

Tanya, David, and Mike,
you know those dishes were bad.

Yes, chef.
Yes, chef.

Mike, step forward,
please.

You entered
this competition on a horse,

but your food
made the real impact on us.

Blew us away.

And we were expecting you
to continue that climb

and outsmart your competition,
but that pizza stone was abused.

It's time for you...

To head back...

Mike, step forward, please.

A 40-year-old father from
Georgia that has a big heart,

but that pizza stone
was abused.

It's time for you...

To head back...

To Georgia.

Your time is done
in Masterchef.

Thank you.
Thank you.

You keep
that food dream burning high.

Thank you very much
for the opportunity.

Well done.
Thank you.

You did
your sister proud too.

All right?
Thank you very much.

I know it's a big deal.

All right?
You did great.

Thank you.
Thank you.

Before you leave,

who's gonna win Masterchef?

Without a doubt, chef,
this woman cooks better

with no sight
than all we do with vision,

so I'm saying Christine.
Christine.

Thanks, Mike.

I can't wait
to buy your book, babe.

To make it this far is
a huge accomplishment for me.

I lost my sister
in September,

and I was doing this
in her name.

I'm very proud,
I know she's proud,

and I know my family at home
is... is extremely proud,

and they're gonna welcome me
with open arms.

I know they'll be glad
to see me.

Okay,
one, two, three,

four, five, six, seven,
eight, nine, ten.

The top ten best amateur cooks
in the country.

Come on!

How did I make it
through this?

How does that feel?
Really great.

[Laughs]

Insane.

Well, that ten is about
to become the top nine.

Double elimination?

What... what?

Tanya, you are
the youngest in the competition,

and sometimes you cook like
you're one of the most mature,

but that pizza stone
threw you way off.

Yes, chef.

David...
Passionate,

talented,

but it was just puzzling
watching you cook.

It was just a mess!

The person
leaving Masterchef...

And heading back home...

Dave Martinez
has to go.

He has to.

Is...

Tanya.

Your time is done
in Masterchef.

Congratulations.

Trust me,
you may not have your hands

on the title, but what you
have got is a future in food.

Thank you so much.

You're bubbly,
you're exciting,

you're very young.

Continue on that journey,
'cause you connect with food.

Thank you.
Well done, my darling.

Thank you so much.

It's been great having you.

Oh, my God,
I cannot believe I made it.

This has been
a crazy journey.

Before Masterchef, I was
so scared to acknowledge

what I wanted in life, and
coming here just shows me that,

you take big risks,
you get big rewards,

and the fact that I made it
this far, until the top 10,

it's massive.

I'm so proud of myself.

(Announcer)
Next time on Masterchef...

Oh, my God!

(Announcer)
An ominous sea urchin

makes its Masterchef debut.

Oh my God, I hope
that's not your brain.

(Announcer)
And the catch of the day

sends a tidal wave
through the kitchen.

Hot.

I'm definitely swimming
with sharks right now.

Everyone can go home
as far as I'm concerned.

(Announcer) As another
home cook is sunk.

[Bleep] Hell.

It's Masterchef.
Not masturbate.

I hope that fish
doesn't take you down today.

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