All language subtitles for MasterChef - 04x15 - Top 9 Compete.LOL.English

Previously on MasterChef...

A point break team challenge

had the home cooks
feed 101 hungry surfers.

All right, hands on deck!

But it wasn't long before
there was a major wipeout.

We need more fish.

It's fish tacos, for god's sake.

And when Krissi found herself
on the losing team once again...

Blue team!

...things got heated
in the pressure test.

I am so sick and tired of you
bitching about everything.

You better
shut the [bleep] up...

Really?
What're you gonna do?

Or I'm gonna knock you
the [bleep] out.

- Good.
- I'm done.

- In the end...
- Your time is done.

Savannah was sent home.

Tonight...

This one
you're gonna love.

A mystery box challenge throws
the home cooks off-balance.

I never made
sausage before.

As the top nine begin targeting
their biggest competition...

I gotta knock
some people out.

How do you break this girl?
She's gonna have to go.

I am here to destroy you.

And one more MasterChef hopeful
is eliminated.

You have reached
the end of the road.

Let's go!

I made history today.

I'm the first Italian
who made it in the top nine

of MasterChef USA.

Best day of my life
so far.

Walking into
the MasterChef kitchen,

I notice a huge box
at the front.

Automatically,
I'm thinking, like,

it's some type of alligator,
some type of big snake.

At this point,
I'm getting extremely nervous.

Welcome back, everyone.

There are just
nine of you left.

One of you will be
America's next MasterChef.

We'll see who has
the edge right now

in your next
mystery box challenge.

This one
you're gonna love.

It's time to find out

what's under your boxes.

On the count of three,
please lift your mystery boxes.

One...

Two...

Three. Lift.

Oh...

Yeah.

A delicious sausage machine.
Excited?

- Yes.
- Yes, chef.

A meat grinder. Hell yeah.

This is gonna be badass.

Who doesn't like sausages?

I'll tell you who.
Bad people.

You will use it to make
your own incredible sausage

with...

All of this.

So the judges lift up
the giant box

that they have
in front of them,

and it is a long line
of meat.

And then
I see that there's

full vegetarian
proteins there,

and I'm excited now.

So I just see all these
different meats,

and I just light up,

because one thing
that Eddie loves,

Eddie loves meat.
You know, I'm the meat man.

Besides this meat,

you'll have use
of a limited pantry

full of herbs, spices, produce,
and other items you can use

to make your spectacular
sausage dishes.

You have 60 minutes to make
your own homemade sausage

and then feature it
in one incredible entree.

Your 60 minutes
starts...

Now!

Good luck.

Like a pack of wild dogs.

This is a meat festival, baby.

I mean, there's everything
you could imagine,

from alligator to wild boar...
ground, chunk...

Tons of different bacon.

But I'm going straight
to the king of sausage.

Definitely pork today.

So, sausages.

Gordon,
what would you do?

I'd go for a delicious pork
and sage sausage

with a granny smith apple
grated finely through there,

and then serve that like
a traditional bangers and mash.

I'd actually
go very similar.

I'd probably do
a little more veal

mixed with that pork
for fat.

Some roasted apple,
caramelized onion,

spicy mustard with it,

just keeping it very simple,
kind of midwestern style.

Oh, yeah.

- Right, Natasha.
- Hi, chef.

- How you doing?
- Good.

So what's the dish?

I'm gonna kind of
do a play on breakfast.

Two eggs, I'm gonna have,
like, a hash with it,

and then do a chicken,
apple, and bacon sausage.

Right.

So it's not forgiving.

I mean, chicken is very lean,
hardly any fat.

It's gonna go absolutely
solid and firm...

So how are you
balancing that up?

What are you
putting in there?

I'm gonna be adding a little bit
of cheese as well in there,

some mozzarella cheese
with it.

So we'll see...

- Yeah. Okay. Good luck.
- Thank you.

I am doing
a traditional sausage,

one you would buy
at a baseball game,

with hickory bacon
and wild boar.

Hands down, this is something
that would be on the menu

of a bed and breakfast
if I end up having one one day.

I'm doing kind of my take
on a midwestern bratwurst

with some homemade kraut,
some beer cheese soup.

The main component
is well on its way.

This is my roots.
This is who I am.

- Bri.
- Hello.

So what's in
the veggie sausage?

It's actually seitan.

I wound up not
using the tempeh, so...

I think it's a really
courageous thing.

I mean, you know, you're
not going the easy route,

You're not going the meat
option, and, you know,

you're making something
out of the box, so...

Yeah.

I'm thinking that this is...
this is gonna be a good one.

I'm really excited.

I'm just hoping
that I have enough time

for all my flavors
to come together, so...

- Good luck, Bri.
- Good luck.

Thank you.

- How are you doing?
- Good, chef.

What are you doing?

I got a pork sausage

going with braised cabbage,
apple chutney.

Here, I'm just gently
poaching it, just a little bit.

Wow.
Okay, great.

And then after, are you taking
it out, are you frying it?

I think I'm gonna
just pan-sear it,

Just to get it
a little crispy.

- That tastes delicious.
- Thank you.

- Poach it, don't boil it.
- Yup.

Krissi, that's a nice sausage.
What do you got in there?

Thanks.
I have pork, fatback,

salt, sugar, a little hot pepper
seed, some rosemary...

You make sausage at home?

Yeah, this is my go-to
Italian sausage recipe.

This is another challenge
tailor-made for you.

Look at that smile.
I love when you cook happy.

Enough of the angry thing.
I love it.

I like being angry.

Ah...

They exploded.

Interesting, huh?

Wow, yeah,
very interesting.

Lot of different things
going on out there.

- It smells incredible.
- It does.

Spices and aromas...

Poaching liquor...

Natasha's look
beautiful from here.

For a chicken sausage?
Very difficult.

Eddie's is looking
incredible.

Right now, for me,
that man is born to grill.

Honestly, he has that
natural connect with protein.

- Krissi's in the zone.
- Is she?

She's using very,
very traditional

Philly Italian flavors.

Every time we give her
a home-style challenge,

- she rises to the top.
- Right, absolutely.

She's never won
a mystery box yet, though.

Just coming up now,

two minutes to go!

Sausages should be
relaxing,

garnish should be ready,

You should be
plating your dish.

Let's go, guys,
come on!

Think about your
presentation.

The sausage
has to be the hero.

Ten, nine, eight,

seven, six, five,

four, three, two, one,

and stop!

- Hands up!
- Hands in the air.

Let's go, guys,
come on!

The sausage
has to be the hero.

Five, four, three, two, one,

and stop!

- Hands up!
- Hands in the air!

Let's go.

After observing and tasting
throughout the challenge,

the judges now take
one final look

to identify
three standout dishes.

The winner of this challenge
will receive a major advantage

in the next round.

Incredible.

Nine different exciting ways
of cooking sausage.

Incredible.

There were three
outstanding deliveries

in terms of the sausage
being the hero.

The first dish
that we want to dissect...

This individual smartly
combined different proteins

in their sausage.

Great seasoning.

The blend was
absolutely spot-on.

Congratulations.

Please, step forward...

Natasha.

Natasha, what is this?

Basically, I did
a spin-off on breakfast.

I did a chicken, bacon, apple,
and mozzarella sausage.

Why breakfast?

I think just the simplicity

in a beautiful breakfast
and a sausage is a way to go

and I didn't think
anyone else would think of it.

What else is in
that sausage?

So, there's
red chili flakes,

a little bit of
sriracha for some heat,

oregano, rosemary.

How'd you stop that chicken
from going dry?

I just kinda watched
the temperature

as I was cooking it.

I added the cheese
in there too

to add a little bit
of moisture as well,

and I did it over the pan
and finished it

just a couple minutes
in the oven.

It's delicious.

I mean,
absolutely delicious.

It's a posh breakfast.

- Really good job.
- Thank you.

- Seasoned beautifully.
- Thank you.

The level of spice
is really great.

Good texture,
great flavor.

- Good job.
- Thank you.

For people out there
who think

this might've been
too simple,

you are wrong,
because this is very smart plate.

The chicken's really
well-seasoned.

You incorporated
a lot of complex flavors

the onions are delicious,

and this sausage...
it's a winner.

Smart.

- Good job. Thank you.
- Thanks.

Really good.

So the second dish that
we'd like to examine further

was put together
by a home cook

that definitely knows their way
around meats and proteins.

Their dish was plated
beautifully,

and this person
is step by step

becoming a real contender
for the title of MasterChef.

Please, step forward...

Eddie.

Eddie's climbing up
the ladder,

and the judges are recognizing
him day after day.

My pistol's pointed
at Eddie now,

so when the time comes,
I'll pull the trigger

and we'll get rid of him.

What's going on, brother?

Describe to me
what we have here.

Pork sausage link
with braised purple cabbage

and apple chutney.

I used pork shoulder, bacon,
brown sugar, smoked paprika,

Onion powder, a little
worcestershire sauce.

You've got
the meaty flavor

from that pork shoulder,
some spices.

The sweetness from
the brown sugar,

earthiness
from the cabbage,

and then that apple that just
makes it all come together.

This is a stellar dish.

- Great job.
- Thank you very much.

Wow.

Wow, wow, wow.

You are starting
to seriously shine,

because it's seasoned
beautifully.

It's garnished lovely,
and that, for me,

is the kind of dish that
I could see in my gastropub

'cause it is
that delicious.

- Thank you very much.
- Well done. - Thank you.

- Thanks.
- Wow.

The third and final dish
we want to taste

is from a home cook
that put together something

Really ambitious as far as
an evolved dish is concerned.

They took traditional
comfort food

and elevated it to really
be a restaurant dish,

something I could put
on my menu right away.

This person has never
won a mystery box.

Please, step forward...

Krissi.

I think that Krissi
is a good home cook,

but because she has
such a negative attitude,

I don't think that Krissi is
ready at all to be a MasterChef.

What's this dish?

Tthis is Italian sausage
and peppers

with some parmesan
and polenta.

Polenta's delicious,

The broth is
an excellent idea.

Very, very good.

Thank you.
Peppers, classic.

Simple, but elevated.

And I think that with
this kind of plating,

you're formidable.

Thank you.

First of all,
it's nice to see you

put food on a plate
with finesse.

And when you put food
on a plate like that,

it now confirms in my mind

that you're taking
this competition more serious

than everybody
standing behind you.

It's delicious.

Polenta, sauce,
broth, peppers, sausage.

But it's spicy.

The only thing you want to do
is continue eating it.

That's your best performance
so far in this competition.

- It tastes amazing.
- Thank you.

Good job.

Um, there were three
stunning dishes tonight.

The winner of this
mystery box challenge

comes with a huge advantage
that, right now,

is pivotal at this stage.

Only one of you
can be the winner.

You know, it seems like
everybody's dish was spot-on,

so at this point I really,

you know, can't tell
which way they're gonna go.

The person who will receive
a huge advantage

in the upcoming
elimination challenge...

I'm confident that my dish
is gonna be a winner.

Hopefully I'm gonna win this
mystery box for the second time.

For the person who cooked
the best sausage dish...

I would love to win
a mystery box.

I gotta knock
some people out,

and this is gonna be
the way to do it.

Congratulations...

So there were three
stunning dishes tonight.

Only one of you
can be the winner.

The person who will receive
a huge advantage

in the upcoming
elimination challenge...

For the person who cooked
the best sausage dish...

Congratulations...

It's this person's second
mystery box win.

That dish belongs to...

Eddie.

Phenomenal.

Really good.

Uh, phenomenal.

Are you ready to receive
this huge advantage?

Without a doubt.

Let's go. Great job.
Well done.

Uh, amazing.
Congratulations.

- Thanks.
- Well done.

Good job.

Welcome.

The winner of the mystery box

is now in control
of the elimination test,

where at least one person
will leave the competition.

Under these three cloths are
some of our favorite ingredients

that we use in our restaurants
all the time.

Okay, Eddie,
the first ingredient

is a meat enjoyed by people
all over the world.

Ham.

Oh, yeah.

Here we have beautiful
iberico ham, serrano ham,

and a spiral of cut ham.

The second ingredient

is wild and wonderful.

It is the delicious...

Fungus.

- Mushrooms.
- That's right.

The most amazing,
incredible, wild musooms.

You have
black trumpet mushrooms,

Maitake mushrooms,

and beautiful
oregon hedgehog mushrooms.

The third
and final ingredient

for you consideration, Eddie,
is something unique.

It is the most amazing...

- Oh...
- Shrimp.

Santa barbara spot prawns,

We also have tiger prawn,

and then one of the most
popular anywhere in the world,

delicious rock shrimp.

For your first advantage,

you do not have to cook
in this challenge,

so you are safe
from elimination.

So for your
next advantage,

you get to choose
which one of these

incredible three ingredients
your fellow competitors

will have to cook
tonight.

What ingredient
are you going to choose?

Without a doubt,
I'm gonna choose the mushrooms.

- Smart.
- Great.

Traditionally,
mushrooms are put on a plate

for a topping or sometimes
folded into a sauce.

Rarely do you see a mushroom
as being the star of the dish,

so that's what's gonna help me
get rid of some people today.

Now, not all of your
fellow competitors

will have the opportunity
to cook with these amazing,

delicious,
wild mushrooms.

You are gonna force

half of those
home cooks out there

to cook instead...

with these...
canned mushrooms.

Cheaper than the fresh,

nowhere near as glamorous,

and much more
difficult to elevate

into a restaurant-quality dish.

So they're
sort of processed.

Ah, spongy.

Yeah, not nice.

These, compared to these,
seriously?

The difference
is night and day.

This right now is a huge,
huge game-changing advantage.

Their fate rests
in your hands.

I'm an ex-NFL player,

so I came here to compete
and I came here to win.

I have my target
on Jessie, James, and Jordan.

I've taken their weaknesses
and their strengths

and placed the products
accordingly,

so I think that my strategy
is gonna pan out perfect.

Eddie will not
be cooking tonight,

but he did play
a pivotal role

in deciding what you all
have to cook.

And at least one of you
will be leaving

this competition tonight.

Okay, back in the pantry,

Eddie chose
the star ingredient

that you will all
be cooking with

tonight.

The most amazing...

- Mushrooms.
- Mushrooms!

But it's not going
to be that simple.

Eddie selected
that four of you

out of the eight
cooking tonight will be using

these amazing, exquisite, delicious
selection of wild mushrooms,

and the other half of you
will have to cook with...

These.
That's right.

Mushrooms out of a can.

Strategically i got imagine

Eddie would give me
canned mushrooms

because I know for a fact
he sees me as competition.

Each and every pick,

he used a lot of strategy.

Eddie having
an advantage worries me,

because he knows
I'm one of the best cooks

in the competition,

and canned mushrooms
are disgusting.

No one wants
to work with that.

Everybody ready?

- Ready
- Yes, chef.

Your 60 minutes starts...

Now!

Quick.

Go and find out what surprise
Eddie has left for you.

Really?

- Yes.
- Really?

Okay.

Fresh?

[bleep].

- What are these, oysters?
- No.

Oyster? Yeah.
These are oyster, right?

These are oyster,
so I'll need oysters.

The fact that Eddie gave me

these beautiful,
fresh mushrooms

is an advantage
for me today.

I'm gonna dance the dance

and make a little romance
with these mushrooms.

So Eddie, thank you.

Wow.

Jordan and James, you know,

they feel safe because
I gave them fresh mushrooms,

But please,
I want you to feel safe.

I'm banking on both of them
just doing too much

and forgetting
the key factor, which is

the mushrooms has to be
the star of the dish.

These are beautiful-ass
mushrooms,

so it's kinda hard
to [bleep] 'em up.

I'm not excited
about the canned mushroom.

I can't stand them,
but... Oh, well.

Jessie, she's used to working
on expensive yachts,

Probably never even seen
canned mushrooms.

Definitely want to try
and trip Jessie up.

Tough one, this one.

I think mushrooms are a very,
very good pick from Eddie.

It's the one where you
really have to cook

and Bring that flavor
out of 'em.

Yeah, but he's going straight
for his biggest competition.

Who do you think Eddie
really wants out of here?

I think he's having
a mind competition with Jordan.

By giving Jordan
the fresh mushrooms,

these very delicate,
unforgiving fresh mushrooms,

would be like
dealing him a card

that he could overplay it.
Trip himself up.

Jordan's the kind of guy
who could trip himself up

and fall flat
on his face.

So I'm gonna basically do

a mushroom cream sauce, and
I'm gonna do mushroom ravioli.

I have never cooked with
canned mushrooms until now.

But you know what?
Like, this is a competition.

You're gonna be thrown
whatever's given to you,

so I'm okay.
I'm happy with it.

- Bethy, how we doing?
- Good.

What's going on with this?
Tell me where you're going.

I am making szechuan.

Szechuan.

Szechuan with fresh
wild mushrooms,

homemade noodles,

and I really want my...
the mushrooms to star.

For the sauce,
what are you using?

I had szechuan,
lemongrass, ginger,

pepper, garlic,
and onion.

Are you gonna balance it
with anything?

Do you have
a little maple, or...

In the pantry,
I forgot any form of sugar.

Really?

I forgot to grab sugar
from the pantry,

and without that element,

there is a definite
flavor that's missing.

That's my one ingredient
that I'm...

it's killing me
that I don't have.

I really, desperately
need sugar right now,

and I'm hoping that someone
will just loan me

just even a little.

Does anybody have sugar?

No, sorry. I would give it
to you if I had it.

Do you have sugar?

James, do you
have any sugar?

Sugar?
I don't.

I'm gonna go ask people.

Do you have sugar?

I would give it to you
if I had it, babe.

I'm freaking out here.

If nobody gives me sugar,
I'm probably going home.

Do you have sugar?

- No sugar.
- Ay yi yi.

Do you have sugar?

Do you have sugar?

In the pantry,
I forgot any form of sugar.

Really?

James, do you
have any sugar?

Sugar?
I don't.

Does anybody have sugar?

I really, desperately
need sugar right now,

and I'm hoping that someone
will just loan me

just even a little.

- What?
- Do you have sugar?

No.

That's my one ingredient
that I'm...

It's killing me
that I don't have.

Jessie, do you have sugar?

I would give it to you
if I had it, babe.

You know,
Bethy wasn't the one

that I was initially
gunning for today,

but at the same time

she's someone that I see
that has a chance of winning.

So if this is the end for her,
then so be it.

Do you have sugar?

- No sugar.
- Do you have sugar?

- Sugar?
- Yeah.

Yeah, right there.

Can I use some?

Yeah, you can take a pinch.
Don't take it all.

Thank you so much.

I owe you big time, buddy.

Bethy wanted some sugar
from me, so I obliged.

I'm not too
threatened by her.

That's not my competition.
I want you to be at your game.

If I wanna beat you,
I wanna beat you

with all your stuff.

James, how we doing?

I'm doing very well, chef.

You have the most amazing
wild mushrooms.

What are you doing
with them?

I'm going more of
a chowder style with it

to keep it
thick and hearty.

And then I'm slow-cooking some
in a brown butter

with a couple of herbs
and some onions.

Do that as a topping,
and I made a little

three-herb oil to kind of
bring some lightness to it.

The first thing
that went through your mind

when he gave you
those mushrooms.

No,
Eddie's a competitor.

He's going after
some specific people

that he's ready
for them to be gone.

I know what he's doing,
so I'm not concerned about it.

Who's going home tonight?

- Uh, probably Luca.
- Luca.

I think the point he's at now,
he's just scraping

the bottom of the barrel
for something good.

Keep yourself
in the competition.

Good luck.

Everybody thinks that Luca
is going home tonight.

I got canned mushroom,

and I'm gonna make
a mushroom soup.

I don't see anything else
you can do with it.

I need to give as much
flavors as possible

with some nice colors,
some croutons.

I think I'm
in a good shape,

but, you know, what the judges
think is more important

than what I think.

- All right, Bri.
- Hi, chef.

- Ha, you lucky girl.
- I know.

So what're you gonna make?

I am going to do
an onion puree,

grilled wild mushrooms,

I'm roasting
the beets right now

with some walnut oil,
and goat cheese salad.

- Wow.
- Onion puree?

Yeah.

You're a little bit all over
the place today, Bri.

Once it comes together,

then you'll see it
like it is in my head.

- All right, good luck.
- Thanks, chef.

Right, Jordan, you've got
the fresh mushrooms.

What are you making?

I'm doing a wild mushroom
trumpet ravioli

with some deep-fried
hedgehog mushrooms

and mushroom beet
cream sauce.

Is there such a thing?

There is right now.

And I wanted to bring another
component with the beets.

And the mushroom's
definitely gonna be the hero?

Definitely
gonna be the hero.

Not gonna be drowned out
by the beets?

Nope, a nice, big portion
of ravioli for you guys.

Good luck.

All righty,
thank you, chef.

55 minutes gone,

just under five minutes
to go, guys.

Wow. Interesting.

Jessie's doing a risotto.

- Oh, really? - But she has
the canned mushrooms, right?

So she sauteed them
with pancetta

to give them
a bacon flavor.

Very smart.

Then she's gonna use them
in the risotto.

We'll have to see
how that plays out.

Bethy, on the other hand,
is somewhat fragmented.

She's doing
szechuan noodles.

When you have mushrooms
of that quality,

would you really need
to make a szechuan infusion?

No.

Chilies and spices.

Spices are gonna... I mean,
you're gonna kill the mushroom.

I think we're starting to see
bethy crack at the edges.

Natasha doing a ravioli,

using these
canned mushrooms,

making a little Alfredo
with mushroom in there.

I think that's gonna be
really good.

90 seconds to go.

You've got to start
plating, please.

The mushrooms have got to be
the star of this dish.

45 seconds to go.

For one of you, your last
45 seconds in this competition.

Ten, nine, eight,

seven, six,

five, four, three,

two, one, and stop.

Hands in the air.

Good job.

Eddie...

The man with the competition
in his hands.

Please, make your way down.

That was a very,
very tough elimination.

We agreed that Eddie made
some very smart decisions

in positioning canned
and wild mushrooms

for who he wanted
to put under pressure.

Okay, first up.

Bethy, please.

Tell me first off

what you were given.

I was given
the fresh wild mushrooms.

And what did you prepare?

So I did a szechuan noodle dish
with ginger, garlic,

toasted szechuan peppers,
and mushrooms.

I love mushrooms
with asian flavors...

Okay.

So I didn't think that
would be a common theme tonight,

- so I wanted to go that route.
- Mm-hmm.

On a one to ten,
what do you give this dish?

Uh, I'm thinking an eight.

- An eight?
- All right.

Seems like there's
a lot of noodle

for the amount of mushroom.

The first thing
that hits me

is this overwhelming flavor
of sesame and ginger.

- Okay.
- So anything else after that,

I'm missing,
'cause that's all I get.

Okay.

When I heard that you
were doing something Asian,

I was a little bit
surprised,

first of all, because I just

don't think it's
the right kind of mushroom.

These mushrooms
definitely

scream something
euro-centric, you know?

- Either French or Italian...
- Yeah.

Or, you know, something
much more refined.

Sesame oil is all
I can taste.

It's a shame.

You don't even know
the mushrooms are there.

The flavor
is completely gone.

It's too bad.

You've got the delicious,
wild, fresh mushrooms.

Why don't you
just smell that?

I was back there
smelling it, like,

too much sesame oil.

You've done nothing
to enhance those mushrooms

because everything
tastes the same,

'cause you've just
sprayed my tongue

with this perfume
of sesame seed oil.

Bad day.

- Yeah, someone's going home...
- Uh-huh.

And it looks like you've
got one foot out the door.

You've done an injustice
to those mushrooms.

Bad day.

Yeah, someone's
going home,

and it looks like you've
got one foot out the door.

Not good.

I am feeling frantic,

I'm feeling nervous,
I'm feeling like

I don't feel like
I'm ready to go home yet.

I just hope more than anything
that someone's dish

is worse than mine.

Natasha, let's go,
please.

So, what were you
given, again?

I was given
the canned mushrooms.

What is the dish?

I've got
a mushroom-stuffed ravioli

with crispy pancetta
and white mushroom cream puree.

Inside we've got
some tarragon mushrooms

and a little bit
of aged gruyere.

I think that the tarragon

is a super decoy
for the mushrooms.

It that very, um...
Kind of mush...

Can-y flavor
that the mushrooms have.

It's a good dish.
Good job.

Pasta's nice,
cooked beautifully.

It's hard to believe there's
canned mushrooms in the center.

So, um, I like the sort of
three different ways

that you've tried to enhance
the flavor from a can.

Puree, the sauce,
and slightly pickled.

It's like a $1 can elevated
into, like, a $10 dish.

So good job.

Thank you.

James, let's go,
please.

When I think of James,
I think of a sauce guy,

and I think
it's gonna be hard

for James
to make the mushroom.

The star of his dish
because that's not his M.O.

So what is this?

It is a wild mushroom chowder.

The wild mushrooms
were slow-cooked in butter,

a little bit of creme fraiche
with some fresh arugula in it.

It's seasoned well,

but it is just
way too heavy.

Too rich.

And this dish not what we
expect from you at this level.

I think that

it's way too salty,
it's over-extracted.

What's unfolding here
is incredible,

because Eddie,
by giving you

the most luxurious,
exotic ingredients.

He played to your inability
to edit yourself.

Amazing.

Next up, Jessie.

Right, what is that?

It's pancetta
and canned mushroom risotto.

Some julienne leeks,
and a little arugula oil.

You've hidden
those horrible flavors

that come with processed,
canned food.

The pancetta works,
I like the arugula oil.

There's no doubt
about it,

the dish tastes
of a mushroom risotto.

- Good job.
- Thank you so much.

Seriously, smart.

All right,
please, Luca.

Hi, Luca.
So tell me what we have.

Cream of mushroom soup
with canned mushrooms,

served with cauliflowers,
croutons, carrots, and parsnip.

This is
the cream of mushroom.

So, just looking at it,
it doesn't look like a soup.

You know?

- Um, visually...
- Okay.

It looks
a little thick to me.

- Is that truffle in there?
- Yeah.

At the end, when the croutons
were nice and crispy,

I just sprinkled
some black truffle oil.

So to me,
the soup itself

is pretty good,
it's pretty tasty.

The only thing
I would omit

would be that truffle oil.

- I understand.
- Okay?

Krissi.

What is the dish?

It's my take
on a mushroom cassoulet

with crispy pancetta on the top,
there's a layer of eggplant,

cannellini beans.

The pancetta
was a good idea.

Even a little bit will cover up
that flavor right away,

'cause it's so strong.

I mean,
considering what...

the product you had
to work with,

This is a pretty
impressive effort.

All right,

The vegetarian that was
given fresh mushrooms.

Let's go, Bri.

What do we have?

This is a walk
through the forest.

It is grilled sage
wild mushrooms

with a beet
and goat cheese salad.

- Wow. Beautiful.
- Thank you.

"A walk through the forest"?
Come on, dude.

Just stop with this whole
save the world,

friendly vegan hippie thing
you got going on,

'cause it's really
pissing me off.

Just cook and shut up.

Everything on it's
really great.

The beet and goat cheese alone
would be a great salad

with the pepitas here...
the peas, delicious.

Better than anything
is the actual mushroom,

Which we asked
to be the star.

This is one of the best things
that we've seen you do.

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

How did you cook
the mushrooms?

I sauteed them first
with sage,

and then I grilled them
with walnut oil.

Everything is cooked
perfectly,

Everything
speaks of itself.

For me, this is a dish that
maybe if I went to, like,

Brooklyn or, you know, some
sort of hipster neighborhood

and went to a little
vegetarian restaurant,

I would definitely expect
to get a dish like this.

This dish is fabulous.
I'm impressed.

Thank you.

Right. Next up.

Jordan.

What is that, Jordan?

Mushroom ravioli with
a mushroom beet cream sauce

and fried mushrooms stuffed
with goat cheese and honey.

You are a talented
individual,

and you've completely
overshot that one.

Here's the problem.

If I copied your dish
and cooked it with a can,

you would not identify the
difference in the mushrooms.

That's the problem
that I've got with this.

and we're not
with 20, 50,

70, 100 cooks anymore.

We're down to
the [bleep] final nine.

Damn.

What were you given?

Fresh mushrooms.

Looks like canned.

You've kind of hidden the beauty
of all those mushrooms.

Yeah.

Should probably schedule

a pasta-making meeting
with Natasha

At your earliest
convenience as well.

- All right.
- Eddie.

What was your strategy giving
Jordan the fresh mushrooms?

Fresh mushrooms, you don't
have to do too much to it.

I thought Jordan
would over-think it

and try to do too much.

Well, guess what.

You were absolutely right.

While you thought maybe
he was giving you a bone

or giving you a real treat

or something that
you could shine on,

he played
to your weaknesses.

Eddie has taken
two front-runners

and brought them
to their knees.

I mean,
it's kind of amazing.

Eddie has taken
two front-runners

and brought them
to their knees.

I mean,
it's kind of amazing.

I think Eddie definitely
is targeting me to go home.

He struck gold today on his
little mind game he threw at me.

Well played, Eddie.

This has been

a very difficult challenge.

Right now,

we've got a very tough
decision to make.

We need a minute, please.
Thank you.

I can't believe
that the fresh mushrooms

tended to trip people up
more than the canned.

Oh, totally.

Why'd you give me
the canned mushrooms?

I honestly thought that you
would do well either way.

Yeah?

I was really trying
to get Jordan or James.

James's was way too rich.

It was like a sauce.

No, like I got trashed.

Bethy,
with a technical error,

could see herself
going home tonight.

Yeah,
and that sesame seed...

- I've still got that taste there now.
- Yeah.

I knew it was coming.

As much as I had
a ton of mushrooms on there,

you couldn't taste them.

All of you, that was a very
tough challenge tonight.

There were two
standout dishes.

The first dish

elevated that
canned mushroom

in a way that
we didn't expect,

but showed great
technical flair.

That dish belongs to...

Natasha.

Oh, wow.

Good job.

The winning dish tonight...

This individual really made
the mushrooms the hero.

The dish of the night
belongs to...

Bri.

Congratulations.

It was a vegetarian dish,

and it beat out
all the carnivores,

and I'm really,
really proud of myself.

Bri and Natasha, you're
both safe from elimination

and team captains

in the next challenge.

Now, to the three
worst dishes.

and at least one of
these three home cooks

will be leaving
this competition.

The first of the worst
took fresh mushrooms

and absolutely
obliterated them

in a way that was
almost an embarrassment.

Please, step forward,
Jordan.

The second disastrous dish

was muddled,
confused, overdone.

Please, step forward...

James.

The third and final
lackluster dish.

Step forward...

Bethy.

Miraculously, Eddie has managed
to pull this one off,

because he's put three
of the strongest cooks

on their ass.

James, step forward.

James, you presented us
with a bowl of sauce,

not a wild mushroom soup
that you described.

Graham said it tasted good,

but it wasn't the hero.

It wasn't showing off
what we gave you.

James...

You are not...

going home tonight.

Fortunately for you,
bethy and Jordan's dish

were somewhat weaker.

Back to your station.

That was horrifying,

but I live to fight
another day,

and I think that Jordan
might be going home today.

He's my buddy,
but better him than me.

Jordan,

are you done?

Definitely not, I just need
to show some more restraint

and, uh, stay
a little more focused.

Bethy, have you peaked?

No, I had a bad day today,
for sure,

and, you know,
I want to make you guys proud.

We know how talented
you both are.

and you've wowed

all three of us.

But sadly, one of your dreams
is ending tonight.

The person going home is...

Bethy.

I'm sorry.

That dish was not
what we expected

at this stage
of the competition.

Jordan, please, make your way
back to your station.

Young lady, this is not easy
for any of us.

You're a talented girl,
let me tell u.

Thank you.

I think more than
showing us and America

that you can cook,
you've showed us a work ethic

and an ability to perform
on a consistent level.

If I had to hire
one person in this room

to work in a restaurant,

it would be you.

Thank you.

Come up here
and say good-bye.

Okay.

Say good-bye.

- I'm gonna ask you now.
- Yes.

So...

Who's gonna
win MasterChef?

My girl, Jessie.

Good night, darling.

Good night.

I've learned so much here.

There is no way that you
can leave this competition

not a better cook.

There's something
quite inspiring

about the amount of effort
that you put into it.

- Great job.
- Thank you.

My passion for cooking
has only gotten greater,

so I can't wait
to continue this journey,

and I feel like my dream now
does not seem that big.

It seems, like, in reach.
Like, I can actually do this.

I love you guys.

Next week on MasterChef...

Whoa!

An extreme team challenge
has the contesnts

cooking in the wilderness...

It's a coyote.

...with nature's ingredients.

We will be
spending the night here.

Nothing but you and nature.

Outdoors
in the middle of nowhere.

I'm not feeling this.

It becomes survival
of the fittest...

What's that right there?

...and the team
with the worst dish...

It's very rough.

...faces a pressure test...

Stop!

...where another MasterChef dream

comes to an end.

They're all cracked.

sync: Ajvngou.cz
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