All language subtitles for MasterChef.US.S03E15.HDTV.XviD-LOL.HI

(Male narrator)
Last night on Masterchef...

Whoo!

(Monti) I am a little pissed right now.
Oh, yeah.

(Narrator) Eight banished
contestants battled it out

to win a place back
into the competition.

The flavor elevator's back,
and we're going up.

(Narrator)
After six were knocked out,

it came down to Josh and Ryan.

I'm going to whoop Ryan's ass.

This is going to be
the culinary battle of his life.

(Joe)
Say hello to your six judges.

Aw!

(Narrator)
After a blind taste test,

Josh won his apron back.

Y'all messed up now.

That kid is not fussing around.

You can see it in his face.

(Josh) Oh, man.

They have no idea
what's coming for them.

(Narrator) Tonight...

[Laughing] Oh, God!

(Narrator) It's a mystery box that
has the home cooks squirming.

[Screams] God!

I'm so sorry!

(Narrator)
And then they are hit

with another brutal
elimination challenge.

Ugh!

I feel like I've just been
run over by a bus.

Unedibly disgusting.

Come on, man.

(Narrator) As one more
Masterchef hopeful is sent home.

[Sniffling]

Sync and corrections by Ferke
www.addic7ed.com

please come through.

(David) It's a new day,
there's seven of us left.

If feels great
to be part of the top seven.

Technically, I was part
of the top six already though.

(Joe) Josh is back.

Oh, yes.

He is back.
Back in the game.

(Felix) Josh is back,
and he is a threat.

And I don't need another
tough competition between me

and this Masterchef title.

Back home.

(Josh) Who would have
thought that I would have

a second chance at this?

I'm back in this kitchen.

I have another chance to get
my cooking school started

and have that cookbook deal

and to win $250,000.

The remaining six cooks
should definitely fear me.

It's game on from now on.

It's time for another
mystery box challenge.

The person with the best dish
will get a huge advantage

in the next challenge.

Okay, be very, very careful

lifting those boxes today

because...

It's live.

Oh, [Bleep], man.

Oh, great.

Not being able to see,
it's definitely a disadvantage

to work with
something that's live.

(Gordon)
On the count of three...

Carefully lift those boxes.

One...

Two...

Three.

Ooh, nice.

Oh, my God.

(Gordon) That's right.

Vibrant Santa Barbara
spot prawns.

(Monti) What I hate
the most in a kitchen

is anything that is living
and can look at me

and plead for its life
with big, brown eyes.

Prawns play a big role
as a luxury ingredient

in many cuisines
around the world.

(Graham) You can do a
classic prawn cocktail.

You can do a sexy twist
on the jambalaya.

So many different
uses for a prawn.

In addition to this table box,
you have access

to an amazing, limited
pantry for other ingredients

that can make
the wonderful prawns shine.

45 minutes.

Are you ready?

Yes.
Yes, chef.

(Gordon) Your time starts...

Now.

(Felix) Usually the shrimp I
deal with at home is frozen,

so this is on
a completely different level,

and I know that
I've gotta do something

that brings out its freshness.

Whoa!

Aah!

It doesn't get any fresher
than this, does it?

No, I mean, it's literally
alive and kicking.

What would you do?

I think I would go really simple
and go with a--

like, an avocado puree,

little ginger vinaigrette,
cilantro.

Just really simple
and kind of asiany.

Nice, Joe?

Maybe do it three ways.

Maybe do one poached,
one fried, one grilled

with a different condiment
for each one.

[Screams]

[Laughs]

He's fine--he's fun.
[Laughs]

(Gordon) Josh, welcome back.

Thank you.

How does it feel
to be back in here?

I mean, what's going
through your mind right now??

It's a great feeling,
I mean, it's surreal.

You were out
in the cold and bang.

Back in.

Is this a short stay?
Long stay? Where are we going?

This is a long stay.

It's a long stay.
How long?

I gotta stay till the end.

I mean, y'all wouldn't bring
me back here if, you know,

y'all didn't
see anything in me.

What are you doing?

I'm doing, like,
a mild Caribbean jerk

with some Jasmine rice
and a little bit

of roasted corn
and roasted tomatoes

inside the rice.

So I'm gonna bring it.
Good luck.

Thank you.

[Sizzling]

(Joe) So Josh is back
in the competition.

What do you make of that?

I wasn't happy
to see him come back.

Is Josh good enough
to make the top four?

(David) Josh is real
stiff competition,

and so the bottom line
is that I'm gonna have to

step up my game.

Everybody should be scared now.

(Joe) David, what are we doing?

I decided one stunning ceviche.

Ceviche?

But you're cooking shrimp
right there, right?

This is just part of it.

This is gonna be pureed,
and then I have my lime juice,

salt, and olive oil,

and the shrimp tails marinating
in the fridge right now.

(Graham) This is gonna add a
totally another dimension.

Like, a concentration
of that prawn flavor.

Monti, how are you feeling?

[Screams] God!

I'm so sorry, dude.

[Cries] I'm really, um...

Oh, God!
I'm so sorry, dude!

I'm so sorry.

I came to talk to you,
not to take a shower.

I know.
Dude!

Aah!

[Laughs] Okay.

I'm so--
oh, my God!

Where did that come from?
Did it jump out?

This is just...

Aah! Aah!

No!

Oh, I can't.
Ugh! So sorry.

Okay.

I'm gonna do a Risotto,
it's gonna be awesome.

Uh-huh.
Mm-hmm.

Okay, great.
Thank you.

Let's go.
Okay.

Man.

[Bleep].

Exactly ten minutes to go.
Come on!

The way they're attacking
this mystery box

in comparison to what
they've done previously

in these challenges,

there's so much more integrity
going on here.

Mm-hmm. They're respecting
the ingredient.

Exactly.

Everybody is playing
to their strengths.

David doing something Mexican.

Becky idea of grilling them,
I think it's the most simple

cooking technique,
but with the salsa Verde,

it could be visually stunning
and delicious.

60 seconds to go.

Get that food on the plate.

Remember, we're looking
for one stunning dish.

Ten, nine,

eight, seven,

six, five,

four, three,

two, one.

And stop.

(Gordon)
Five, four, three, two, one.

And stop.

Oh, my God.

Whoo!

(Gordon) Wow.

(Josh) I'm looking at my
dish, I'm looking around,

and I think I got
a really good dish right now.

It's important that
I get my name called

because I need to set the tone.

I need to let everybody know
that I earned the right

to be back here for a reason.

(Narrator) Having carefully
tasted everything

throughout the challenge,
the judges now take

one final look to identify
three standout dishes.

(David) I'm looking at my
plate, and I'm thinking,

"I could definitely
go top three in this."

(Gordon) Okay.

The first dish we'll be tasting

was sophisticated.

We've had now seven
mystery box challenges,

and this person has
now made the top three,

a record Masterchef,
five times.

Congratulations, becky.
[Giggles]

Let's go.
Thank you.

Incredible.
Thank you.

(Josh) Becky gets called,
and I'm like, "again, man?

"This is crazy, how does
she set a Masterchef usa record

for five times
in the top three?"

I need to take her down.

Across the board, becky,
honestly whatever we throw you,

you're just consistent.

[Laughs] Thank you.

A consistently strong force
to be reckoned with.

Talk to me about the dish.

(Becky) So I know that
these spot prawns

are so delicate.

I wanted to grill them
just a couple of seconds

on each side,

and then I made
a saffron rice with that.

Some wine, some herbs.

A little salsa Verde.

I was really wanting
to go Spanish

with the saffron and the rice.

(Gordon) Mmm.

I mean there's some very smart,
intelligent techniques.

And you've allowed spot prawn
to be the hero,

but you also added
clever sort of additions

that have just lifted it.

Well done, great job.
Thank you so much.

Delicious.

(Graham) It smells amazing.

Not just the spot prawns,
but the salsa Verde, you know,

and the saffron.

All these flavors
coming together.

Everything on it
is top-notch,

and there's a reason
that everybody fears you.

I mean, five times.

I mean, that's incredible.

Good job.
Thank you so much.

(Joe) I love the idea
of working and playing

within a culture
and then creating a smart plate

that really pops.

This dish respects
the foundations

of Spanish preparation

and puts a very modern
and flavorful twist on it.

Oh, my God, thank you so much.

It's great.
Thank you, becky.

Thank you so much.
Thank you, guys.

The second home cook that
made it into the top three--

they went back
to their culinary roots.

The dish was so flavorful,
and it really

did a lot of respect
to the ingredient.

Please come down...

Christine.

Whoo!

[Applause] Yes!

I think Christine
is a really strong competitor,

but I don't know
if it would come down

to the two of us in the final.

Explain to me what we have.

(Christine) I wanted to go with
something that is flavorful

but sort of light and still
highlighting the prawns.

(Graham) It looks like
pineapple in there.

Mm-hmm.
Cilantro.

It is wildly flavorful

without any of that
blocking your palette.

This is really a home run.

Great job. All right,
thank you so much, chef.

Thank you.

(Gordon) Christine. Hi, chef.

Um, first of all,
it's so nice to see you

playing to your strengths.

Um, making a broth
in 45 minutes--

virtually impossible.

[Laughs]

Uh, you know what
it's like in Vietnam,

that takes three or four hours.

Mm.

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

Thank you so much, chef.
I love it.

Thank you, thank you.
Welcome back, well done.

Whoo!
Good job, Christine!

All right, Christine!
Thank you.

(Joe) We'll be tasting
only one more dish.

This home cook made
an incredible sauce.

David Martinez.

[Applause]

All right, David.

(Becky) I think that David's
kind of been going in, like,

this slow,
downward spiral lately,

so I'm a little surprised
to hear David's name.

(Joe) You're stepping up, David.
What's going on?

We really loved watching
this dish come together.

Thank you, chef.
Tell me about it.

(David) I separated the
tails from the heads,

and I sauteed the heads
with garlic, basil,

some olive oil.

It's a cooked sauce
served in a cold style

on a ceviche dish.

Yes, sir.
Very complex.

I think that this dish
really kind of represents

something that we rarely see
from home cooks like you,

which is a great sensibility
of balance.

And that's what great food
in restaurants

is really all about.

It's very, very
aggressive acidity,

which counteracts
the richness of the spot prawns

and the avocado.

This dish is as good
as we've seen from you, David.

Thank you, Joe.

Congratulations,
David, good job.

Thank you so much.

(Gordon) Uh, visually,
it's got impact.

Thank you.

We said you got
into a different element.

You were caring
for the ingredients

in a completely different way.

Mm.

To have the balls
to put them out raw like that

and to get that balance right
with the acidity

is quite unique.

I mean, it's refreshing.
It's incredibly moreish.

You can't stop eating it.

This dish represents
a comeback, I think, for you.

Thank you, sir.
Great job.

Thank you, sir.
Well done.

Thank you.

I think, in the past few weeks,
people have not given me

the respect I deserve.

I think people are starting
to figure out that I am not

the weakest player.

Difficult one though.
Mm-hmm.

Mm-hmm.
You loved the rice.

I think the rice
was the best thing there.

Crunchy rice.
Very delicious.

The best soup is always light
and fragrant like that.

Mm-hmm, that ceviche--
taking the heads

and turning that sauce
with avocado--

(gordon) Brave. Pretty smart.

Okay.

Becky, Christine, and David.

They were three remarkable
dishes, let me tell you.

You know only one
of those dishes can be the best.

(Becky) This is my fifth
time being in top three

for the mystery box,
and I'm gonna be the one

to win.

And that comes
with a unique advantage

in the next stage
of the competition.

(Christine) I have not
won a mystery box yet,

and everyone's pretty much
competing for their lives

at this point,

so I would do anything
to catch that break.

Winning this amazing
mystery box challenge...

(David) Right now, I need
this advantage so bad

because there's only
seven of us left,

and I want to be
the next Masterchef.

You know, money's
gonna come and go,

but that title, no one will ever
be able to take away from me.

(Gordon) Congratulations...

[Suspenseful music]

♪ ♪

(Narrator) The top three prawn
dishes have been tasted,

but only one can win
this mystery box challenge.

The person winning this
amazing mystery box challenge...

Congratulations...

David.

[Applause]

It feels amazing
to win a mystery box.

Oh, my God, dude.

I think the people
in the crowd are flabbergasted.

I was some dude in Chicago
who had a desk job,

and now I want
to be the next Masterchef.

Finally!

You win a mystery box challenge.

How do you feel?

It feels amazing, chef.

(Christine) I know today is gonna
be a huge boost to his ego,

and we're all gonna
have to deal with that.

(Gordon) There's only
seven of you left.

Any small advantage
at this stage of competition

can be huge.

David, are you ready
to find out what yours is?

Yes, sir.

Let's go.

All right, good job.

(David) Thank you, sir.

(Gordon) Great job.

Oh, next is elimination.
I know.

(Gordon)
Wow, that was delicious.

(Monti) I can't wait
to see what he does.

It's, like,
payback time right now.

Yeah, [Bleep], whatever.

What do you think
d-mar's gonna do to us?

I hope he has to cook.

It's gonna start getting heavy.

(Gordon) David,
congratulations on winning

your first mystery box
challenge.

Thank you, chef.

We're gonna show you
three ingredients,

and you will get
to choose which of them

you and all
the other competitors

will cook with today.

Okay.

The first ingredient is
a favorite throughout America.

It's served for breakfast,
lunch, and dinner.

It is the fabulous,
favorite bacon.

Everybody loves bacon.

The second ingredient is both
a vegetable and a starch.

Hell, it's even a fuel.

Any idea?

I have no clue.

It is...

Corn.

Okay.

(Gordon)
And the last ingredient--

it's a root vegetable.

It is the most
amazing, extraordinary...

Beets.

So the choice is bacon,
corn, or beets?

Here is the twist.

The dish you'll all be making

has to be the most stunning,
sumptuous delicious...

Dessert.

Oh, man.

A popular trend today
in the culinary world

is being able to incorporate

non-traditional ingredients
into desserts.

Mm-hmm.

Now, what's it gonna be?

I think I'm weakest
with the beets.

But if I go for the bacon,

I mean, everyone's gonna
be able to use the bacon,

and so I think

the right decision today
is for me to pick corn.

(Gordon) You're going for corn?

(David) Yes, sir.

Since you won't have
immunity in this challenge,

you do get a major,
major advantage.

Excellent.

We will show you
three examples of desserts

that could be made with corn.

It will put you light years
ahead of your competition,

but you could
still be sent home.

I will not squander
this advantage.

I think all
of my fellow competitors

should be worried
about me having this advantage.

Three stunning examples to give
you some form of inspiration.

First, a simple
but very elegant,

delicious corn panna cotta.

(Graham) Dave, you can go
with the American classic

and put your own twist on it.

Strawberry shortcake

but with a sweet cornbread,
corn sponge.

It's awesome.

And a beautiful rice pudding
thickened with cornstalk,

sweet, rich, delicious.

I immediately know
I'm gonna make rice pudding.

My mom makes an awesome,
awesome rice pudding.

Really, I just wanna pay
homage to my mom a little bit.

(Gordon) Any questions?

What type of dairy
do you use for the milk?

Whole milk and corn milk.

Do I wanna bring the corn
all the way to a full cook?

The less cooked, the starchier.

Got it.

(Gordon) All right, David.

You got five minutes
to shop the pantry.

You ready?
Yes, sir.

Your five minutes
starts from now.

(David) I get five minutes
in the pantry by myself,

which means no one
bumping into me.

I get to just check out
all my ingredients

and look at the things
that I need,

put them in my basket, and walk
out with some confidence.

Just gonna keep this.

I think right now
is the moment that I show

the rest of my competitors
that I am here to win this

and that I am definitely someone
they should look out for.

David Martinez is not a joke.

(Gordon) Excited?

Yes, chef.

(Gordon)
Yeah? Everything you need?

No, chef.

What do you
mean, "no?"

I forgot rice.

You forgot your rice?

(Gordon) How did you forget
the main ingredient?

It just--it was--in the process
of me making sure

that I had everything--

(graham) But you knew
what you wanted to make.

Right, right, right, right.

I'm making rice pudding,
and I forget the rice.

I don't know what
I'm gonna do now.

How did you forget the rice?

I just went right past it.

Right, right.

Yeah, absolutely.
Let's go.

(Gordon)
How can you forget the rice?

I mean, seriously.

(David) I left my advantage
on that pantry floor

along with the rest
of my soul, man.

(Gordon) Back in the pantry,
we gave David the choice

of three stunning ingredients.

Bacon, corn, and beets.

David chose...

Corn.

Well, guys, there's a twist.

Every single one of you
will be making a...

Dessert.

(Becky) Are you kidding me?

It's more
of a savory ingredient.

You know, you very rarely
see, like, corn doughnuts.

David's biggest advantage today
is that he got to see

three contemporary,
very modern,

stunning, delicious desserts
using corn.

He now enters this challenge

with a whole lot more knowledge
than all of you have.

He's able to talk
to the judges,

ask them questions about
how to put corn into a dessert.

David's advantages are,
you know, priceless.

Sixty minutes to take
that corn to great heights

and create a stunning,
delicious dessert.

Your time starts...

Now.

Behind.

We only have five minutes
in that pantry, right?

You just got to make
a decision and go with it.

How the [Bleep] am I
gonna get out of this one?

I cannot believe
that I forget the rice.

Ho you make
rice pudding without rice?

(Gordon) Let's go, guys.

(David) Right now I'm hoping
that one of my competitors

has grabbed rice
and is not gonna use it.

Can you believe David Martinez
made that stupid mistake,

forgetting one
of the key ingredients?

(Graham) And the thing is he's
got all the other ingredients

for that dish now.

So what is he gonna do with it?

You can't go around scrounging.

Think anyone's got
any rice out there?

(David) You wouldn't happen to
have rice, would you, Christine?

No, I don't.
I'm sorry.

Josh, do you have any rice?

(Josh) No rice.

(Josh) David runs by and asks me
if I have any rice, and I don't.

But if I had it,

I probably wouldn't
give it to him.

Hey, do you have any
extra rice or anything?

Uh, no, I don't have any rice.

(Becky) I hear David behind me.

He's kind of, like, hollering
at some other contestants

about rice,

and I had grabbed some short
grain rice as a backup plan.

Frank, do you
have any rice at all?

I don't, brother.
No?

Nope, sorry.
All right.

Hey, becky, do you have rice?

(Becky) Um...

(Graham) Now he's going
around like a helpless puppy.

(David) I just need
the smallest amount.

At this point, anyone
asked me for anything,

I would tell them no.

(David) Do you need all of it?

Frank, do you have
any rice at all?

I don't, brother.
No?

No.
All right.

He's now asking for rice.

I'm making rice pudding,
and I forget the rice.

Right now, I am
absolutely screwed.

Hey, becky, do you have rice?

Now he's going around
like a helpless puppy.

Um, how much do you need?

(David) The smallest amount.

Do you need all of it?

No, I was gonna do that
as a backup, but I'm good.

Thank you.

Cats have got 9 lives,
he's got 90 lives.

Can you believe that?

Yeah, I wouldn't have done it.

No.
No.

(Gordon) Not at this stage.

A one-in-seven chance
of winning this competition,

you don't start
giving out your ingredients.

He's a lucky, lucky boy.

(Graham) She gave him
the key to the city.

Wow.

I'm making a corn panna cotta.

I'm working on
a corn creme brulee.

I am making
a sweet corn souffle today.

Corn as a dessert.

This is definitely a scary
challenge, um, for everybody.

I definitely feel intimidated,

but I think
I've got a good plan.

I'm gonna do a corn pate a choux
and a corn pastry cream.

We're getting some really,
really technical desserts.

(Gordon) Converting a
savory to a dessert.

Does a home cook really
know how to do that properly?

(Graham) First you got to mentally
get in the game and think,

"how do I even do that?
I've never had this before."

Understand the ingredients
and then kinda work backwards.

This is gonna be a good one.

[Sighs]

David, do you have any idea
how lucky you are?

I do realize right now
how lucky I am.

She could have easily said,
"you can't have this rice."

You had better make
this dessert the best dish

you've cooked
in this competition so far.

Yes, sir.

(Graham) How we doing, Josh?

We're doing good.

You know that David
forgot to get his rice.

That is ridiculous.

And you know that becky
gave it to him?

She's crazy.

Would you have done that?

No, he had a huge advantage.

(Frank) Josh said he wouldn't
help another competitor.

If somebody has rice,
they're not using all the rice,

why shouldn't
they give it to him?

And my mother always told me,

you know, "you got
to treat people

the way you want
to be treated."

Guys, just over halfway.

The heat's off, right?

Yeah.

(Gordon) Felix, how
are you feeling?

Um, I'm feeling good, chef.

What are you doing?

It's a corn profiterole with a
sweet corn vanilla pastry cream.

You take
the most sophisticated,

one of the most technical
desserts to get right...

Yes, chef. And you haven't
even made the mix yet.

I'll be okay.

Frank, how are you doing?

It's a little
nerve-wracking.

I'm gonna do a corn budino.

I'm also gonna do, like,
a chocolate ganache as well.

(Joe) You're gonna set it?

You're gonna take it
out of the mold? Yeah.

You're gonna have enough time to
get it cold enough to do that?

I wonder if you're
gonna make it.

You wonder.
I do.

I wonder too, man.

The big worry for me is Felix.

Profiteroles are not
gonna cook and cool down

within 20 minutes.

No.
This is crazy.

Josh is doing
a corn creme brulee.

(Graham) Pretty
ambitious for an hour.

(Joe) David Martinez,
the things I tasted

on his station were terrible.

(Gordon) Really?

(Joe) Terrible.

He should be in front
of the competition.

It's just funky.

(Gordon) Last ten minutes.

I'm checking out
my profiteroles right now.

I think I'm just being
impatient, staring at it,

waiting for it to rise, and
get puffy, or do something.

But, God, my life
depends on this.

I'm not nervous.

Last three minutes.

Now I just got
to get them piped.

(Gordon) Start assembling
your desserts.

Let the imagination go crazy
when you plate that dish.

Ow.

The person that should come out

on top of all of this
is David Martinez.

I don't know if he can.

His advantage was huge.

(Gordon) Come on, guys.

Finishing touches.

Ten, nine, eight,

seven, six, five, four,

three, two, one.

And stop, everybody.

Well done.

This is an elimination test.

Sadly, there is gonna
be someone leaving shortly.

(Joe) So lets begin
with the person

with huge advantage, David.

(Becky) I feel like the fact
that I gave David rice today,

I don't think that
that makes a difference.

I'm not concerned at this point

because I still think my dish
will be better than his.

So you had the advantage.

You picked corn.

Yes, sir.

And then what happened?

I forgot the most important
component, the rice.

I mean...
[Laughs]

Becky graciously
gave you the rice.

Becky graciously
gave me the rice.

Who else out there
would have given David rice?

Show of hands.

Everyone but Josh.

(Josh) I feel like I'm
definitely way more competitive

than the rest of the people
in this competition.

It would be crazy
if I was to leave today.

I just got back,
so it's really important

that I have to do what I can
to keep that white apron.

(Frank) I know this
is a competition,

but there's not enough
honorable people out there.

If he's gonna go down,

he's gotta go down
because his dish sucks.

Explain the dish to me.

(David) It is a corn-and
milk-based rice pudding

with a little bit of corn,
salt, caramel at the bottom

and drizzled on top.

(Joe) It's really, really...

Really...

Unedibly disgusting.

Did you taste this?

I did.
I enjoyed it.

It reminded me
of my mom's kitchen.

That's a place
that I'm gonna avoid.

(Graham) If I were you, I would
have asked becky for some sugar

while you were at it.

And this is...

This is just weird to me.

This is one of the worst things
you've put in front of us.

David, what was the hero
supposed to be in this dish?

The corn, sir.

I'm struggling to taste corn.

You need some
serious spices there.

I expect something
so much better,

especially
the advantage you had.

I just went from number one

way the [Bleep] back
down to number seven.

I've basically come to accept
that I'm going home today.

(Gordon) At this stage
of the competition,

I expect something
so much better,

especially
the advantage you had.

(David) I like the way that it looks,
I like the way that it tastes.

What is wrong with me
that they're not liking it?

And so now I just
start sweating bullets.

Next is becky.

(Becky) I'm calling it
"classy corn, trashy corn."

In the panna cotta,
I used cream and vanilla bean.

And then I pureed some corn
in there with some gelatin

and then steeped the corn cobs
to get that extra starch.

Beautiful.

Very creative,
thoughtful plating.

The, um, cherries have
a nice kind of acidity

and brightness,
and they're crunchy.

Versus, like, the rich,
creamy corniness

of the panna cotta.

This is the kind of thing
that people really enjoy

in a dessert because desserts
are supposed to be whimsical.

Your corn panna cotta
is quite delicious.

Good job.

Thank you.
Thank you so much.

It's delicious.
It really is.

It works. Good job.
Thank you so much.

You just get stronger
and stronger

and stronger and stronger.

You don't disappoint.

Thank you so much.
Thank you so much.

(Becky) I'm thrilled
to get a great review.

I believe that I could
seriously win this competition.

(Joe) Christine, can
you please come up?

(Christine) So I decided to make a
sweet corn and coconut pudding.

I figured it was something
that I could execute

in the amount of time.

It's good.

It seems like
a very simple dish,

but there's a lot going on.

It's complex.

This is a smart use of spices
as opposed to David's dish.

Good job.
Thank you, chef.

Monti, let's go.

(Gordon) Wow.

A stunning souffle.

I made corn milk,
and then with the corn milk,

I made a pastry cream
that I infused with lavender.

It's delicious.

Corn's the hero.
Amazing.

[Sighs] Thank you.

Well done.

Next forth please, Felix.

(Josh) Felix is walking
up with her profiteroles,

and I'm thinking
it looked kinda funny.

It looked like
little baby nipples.

(Felix) It's corn profiteroles
with a sweet corn pastry cream.

I wanted to do something
a little bit different

with texture as far as
having popcorn and cornmeal

into the dough.

Looking at this,
I can't tell if it's

a novelty fake cat poop.

It doesn't look like
a beautiful profiterole.

It's so dense.

It's not airy or flaky,
and I don't get

the caramelized popcorn
throughout it.

I don't know if this
is gonna allow you

to continue that journey.

This is way beneath
what I expect from you.

There's no texture there.

You got wet on wet.

I mean, honestly...

I had you in
my top three personally.

But I honestly think
this is your worst dish

that you've cooked
in this competition.

Looks bad.

It sure it's
gonna taste bad too.

It's raw.

It's not really sweet.

It's not a profiterole.

You've struggled
with desserts in the past.

No.

I bake a lot
of desserts at home.

I really do like baking
and making sweets.

Desserts like this you
should definitely keep at home.

This is pretty disappointing.

(Felix) This is the most scared
I've ever been in the competition.

Whatever happens,
I need to stay strong,

so I'm really, really trying
to not bawl right now.

(Gordon) Frank, please.

I love the way that you eye
Josh's dessert as you--

I just wanna see.

And what do you think?

Uh, my boy Josh looks
a little weird to me.

(Gordon) Wow.

(Josh) Frank calls out
my dish, but whatever.

I know I'm gonna do
ten times better than that kid.

(Gordon) Right, what is it?

(Frank) Okay, so you
have a corn budino

with, uh, chocolate sauce,

and it's garnished with
candied pignoli nuts and corn.

Delicious.

It's got that nice
creme caramel texture.

But smart move with
the chocolate sauce.

That was very smart.

I'd highly commend you
on that one.

Good job.

Thank you so much.

(Graham) The budino,
it's like 80%.

It's, like, almost right here.

I think it's
a really solid dish.

I think you pulled it--
pulled it through.

Thank you, chef.

(Gordon) Last up...

Josh, let's go.

(Frank) Josh's dish
just looks funny.

It doesn't look right.

This is a corn creme brulee
with a corn-infused caramel.

Visually very unappetizing.

It's kinda
gross-looking.

Ugh.

Way too sweet.

I don't think
it's terrible though,

but, I mean,
I think it's very--

you don't think it's terrible?

I think it's terrible.

And that's really
all that matters, right?

Yeah, you're right.

It's not executed properly.

We already sent you home once.

That's bad.

Ugh.

I think it's terrible.

We already sent you home once.

That's bad.

Visually, it doesn't scream out

"delicious.
Try a bite of me."

The flavors all make sense...

Yeah.

But it does not
look appetizing.

I just expect more
from you now at this point.

Understood.

A very difficult challenge.

One of you will
be leaving shortly.

We need some serious
time together, thank you.

(Gordon) David came in
with all this advantage

and then blaming his mom--

absolutely ridiculous.

Josh's creme brulee?

(Joe) Terrible.

(Graham) That sucked.

(Gordon) Profiteroles,
Felix, I mean--

(graham) Those were so bad.

(Felix) I feel like I've
just been run over by a bus,

and I don't really know
how to pick myself up.

(Josh) She's just
broke down crying.

Dude, whatever.
I'm the one going home now.

'Cause I had the advantage,

and technically
I blew it, right?

It could be me.

Me, you, or Felix, baby.

(Becky) I don't think that
Felix deserves to go home.

Felix put out a bad dish, but
I think that Josh also put out

a bad dish, and David
put out a bad dish.

And I think that David
should go home today.

There were two stunning dishes

across that very tough
challenge that...

Stood out.

The first one was creamy
and beautifully plated.

That dish belongs to...

Frank.

[Applause]

(Gordon) Great job.

But there was one dish
that was better,

so the winner of today's
challenge belongs to...

Becky.

[Laughs]

(Gordon) Well done.

Yes.

Finally! Finally!

Thank you.

(Becky) I haven't won an
elimination test yet.

It's my first one.

I feel so good.

You two are team captains...

Yes, finally.

(Gordon) The next time we
leave the Masterchef kitchen.

But sadly, this is elimination.

I'd like to call down
the worst three dishes.

One home cook will
be leaving Masterchef.

The first looked dreadful.

(Gordon) Texture was all
wrong, way too sweet,

and just badly
thought-out.

That person is...

Josh.

The second home cook that
created a disaster today...

It looked unappetizing,
it didn't taste good.

And that person is Felix.

(Joe) The final person who
could be heading home

made the corn into a pudding.

But the flavor was...

This side of disgusting.

You know who
you are--David.

Josh, you came back
with a bang,

but that corn creme brulee
was Miles away.

Felix, profiterole
stuffed with popcorn.

It's like something
that a toddler would do.

David, the knowledge
you got in there, come on.

We expected you to leave
the competition standing.

Josh, step forward.

You are going back...

To your station.

[Exhales] Thank you.

Good luck.

Thanks.

(Gordon) David, Felix...

Both of you produced
disastrous desserts,

let me tell you.

Felix, please step forward.

Felix...

Your time is done
in Masterchef.

(Gordon) Thank you.

David, back to your bench.

Felix, you've got
the attributes,

the palate, and the desire.

Whatever happens
from now on in,

you have got to
continue that dream.

(Gordon) Well done.

(Graham) Good job.

(Gordon) Felix.

Yes?
Look at them out there.

(Gordon) Who's gonna
win Masterchef?

Becky's gonna win Masterchef.

(Felix) I feel like it's been
the best experience of my life.

[Cheers and applause]

I've learned so much,
and I'm proud of myself.

I mean, it's breathtaking.

(Felix) This experience has
turned a new leaf for me.

I'll miss you so much,
Christine.

I know.

(Felix) It's the end of one
journey, but tomorrow's a new day.

And I'm not only
as good as my last dish

because I'm better.

I'm better than that.

(Gordon) Congratulations.

You're the top six.

You now all have
a one-in-six chance

of getting your hands
on that phenomenal trophy.

There is no room for error.

Good night.

(Narrator)
Next time on Masterchef...

This is the most difficult
challenge we've done.

(Narrator) When the
home cooks take control

of a michelin star restaurant.

We have been waiting
a long time.

How long?

Too long.
Too long.

(Narrator)
Gordon ramsay loses control...

We're half an hour in,
and I've got no appetizers out!

(Monti) What?

Josh, I need
to tell Joe something!

I know. No, you don't
[Bleep]ing know!

(Narrator) Resulting in
another shocking elimination.

There's only so many mistakes
I can cover up.

So you blow it.

Sync and corrections by Ferke
www.addic7ed.com