All language subtitles for MasterChef - 04x20 - Top 6 Compete.LOL.English

- There are birds all over the place.
- Hold on!

She target at Luca, Jordan...

- You are at big trouble.
- ...and Natasha.

You got me, Krissi.

Krissi hit up a bulls eye.

That's disgusting.

As Jordan...

Please, say good-bye.

...became the latest casualty

in the MasterChef kitchen.

I want do my mom proud,
and i think i do my mom proud.

Tonight a team challenge
elevates the contestans to new heights.

Welcome to the top of Los Angeles.

At one of the country's
finest restaurants.

Keep it up, guys.

But it isn't long

before the meltdowns begin.

Bri, there's nothing
coming out!

Now it's burning.

If you put cold water
in a steamer, what happens?

Start again.

The whole round.
Got it, chef.

Of course,
the whole [bleep] table!

And a pressure test...

It's time to take
your apron off.

...sends home
another top contender.

The final six home cooks

are in downtown
Los Angeles,

where their culinary skills
will be put to the ultimate test

in tonight's team challenge.

It looks like
we are in a movie,

the three judges
coming out from the helicopter,

all the wind.

Whatever happening today
is a huge deal.

Welcome, everybody,
to the top of Los Angeles.

All right, guys, top six.
I see five.

Where's Krissi?

She's on the roof, but
she couldn't make it up here.

She's what?

She's terrified of heights.

Serious?

I'm deathly afraid of heights,
and I realized how high up I am.

I'm like,
"I am gonna pass out up here,

and I'm probably gonna die."

Well, MasterChef
waits for nobody.

As you can
probably guess,

we didn't just bring you here
for the view.

Directly beneath our feet
sits WP 24.

It's a stunning
fine dining restaurant

with a very modern take
on Chinese cuisine.

That's where you're
going to face

one of the most grueling
challenges we do

in this entire competition:
The restaurant takeover.

Natasha and Bri,
since you had

the winning dishes
from the last challenge,

you will be the captains
in this team challenge.

Please step forward.

The last challenge
that Bri and I went up

against each other
as team captains I won,

so hopefully, I can
keep that streak running.

Natasha, since you had
the best dish,

you get to pick first.

I need a co-captain, and Jessie
puts out beautiful plates,

and she's got finesse,
so Jessie.

Wow.

I obviously want
to be on Natasha's team.

Didn't work out so well with Bri
being the captain last time.

Can't trust a vegetarian,
because she can't eat

the food that's being
sent out.

Bri, captain
of the blue team,

We still have Krissi
downstairs...

Don't forget about Krissi...
James, and Luca.

I'm choosing this person
because I know they'll be

comfortable with the cuisine
we're working with today.

James.

Wow, good choice.

Natasha, this next pick,
you're picking for both teams,

so you have
a big advantage here.

I would like someone
who has been

around the restaurant business
before and still in it,

so Luca to be my pick.

So that means, by default,
Krissi is in the blue team.

Krissi has a record of zero wins
in team challenges,

which is impressive
in the worst way possible.

Are you guys ready?

- Absolutely.
- Yes, chef.

Let's get it on.

Krissi, you okay, darling?
We missed you up there.

Let's...
let's head back down.

I didn't know you were
scared of heights.

Guys, come down, please.

I want to introduce you
to a very special man.

Executive chef
John Lechleidner.

So John is gonna give you
the most amazing demonstration,

and then, you are gonna
replicate those dishes.

- Are you ready?
- Yes, chef.

Let's head over to the wok.

Our home cooks will now

have to learn the 4 top-selling
signature dishes of WP 24.

Appetizers,
steamed scallop-shrimp sui mai

and crisp lettuce cups with
tempura sweet maine lobster,

along with entrees,
Singapore style chili prawns

and stir-fry wagyu beef

with chili garlic
and sweet bean sauce.

This is gonna be
for the sui mai.

It's oyster sauce, shaoxing,
stock, slurry, salt, sugar.

Get it going.

Drizzle in your egg.

Let the egg cook all the way
through, throw in your crab.

I gotta cook
four-star chinese food,

and I hate Asian food,
and I've never cooked it before.

Put your scallop on top,

and then you go around
and you start pinching around,

and then put
the whole plate

just right in the steamer
like that.

Seven minutes
in the steamer.

Based on feedback
from the diners

and performance
in the kitchen,

the judges will decide
the winning team.

So next,
we have the lobster.

Take your lobster,
drop 'em in one at a time.

The losing team will face
the dreaded pressure test.

Little bit of cilantro.

So John, entrees please.

Uh, chili prawns.

Chili prawns.

Everything that is being
produced tonight

is being produced on a wok,
and getting the technique down

of working on a wok,
that takes years of practice.

You can't overcook
your shrimp.

I'm going slow
so I can show you guys,

but ideally,
you want to go faster.

That man is a magician.

I didn't even know
you could cook that fast,

and it looked that good.

there's that, one more.

Stir-fry beef.
You have chinese flat chives,

budding chives,
snap peas, snow peas.

There's like 37 ingredients
in here.

It's quick.
Start to finish,

2 1/2 minutes,
and I was taking my time.

It's a ton of info
to take in at once.

It's gonna be intense.

Okay, guys, each team
will have to serve

22 regular customers
of this fantastic restaurant.

And there's one more
very important part

of this challenge.

I will be expediting.

There's no way on Earth that
I am leaving that to any of you.

Chef Ramsay
is going to be expediting,

which already
freaks me out.

I just hope we don't
lose our focus

when he's screaming at us.

One hour of prep, and you've got
two hours of dinner service.

Are you ready?

Yes, chef.

Your time starts...
Now.

Off you go, guys.

Okay, guys.

Okay, this is what I think
we should do.

The home cooks must
get organized quickly

to prep for these
highly complex dishes.

You're comfortable
with frying the lobster off?

I feel 100% okay
with that.

I can do the sui mai.

Then I'll be plating everything,
putting it out in the window.

Come on,
let's do this.

For the appetizers,

captain Natasha
has assigned Jessie

to the lobster lettuce cups

and Luca
to the scallop-shrimp sui mai

while she will handle
all the final plating.

So for both the appetizers
and the entrees,

I'm gonna be on the end
at plating,

Finishing
all the garnishes.

Like captain Natasha,

captain Bri will be overseeing
the final dishes,

and has assigned Krissi
to the lobster lettuce cups

and James to the sui mai.

This is
a nightmare scenario.

I've got a vegetarian and
a girl who won't eat Asian food.

How the hell am I supposed
to prepare modern Asian cuisine

with those two?

Bri, you gotta cut a little
faster than that, honey.

Okay.

Good, good, good.

Keep it up, guys, keep it up.

This is as hard
as it gets.

They're gonna cook
Asian food in woks.

I wouldn't know
how to cook in a wok.

And don't forget,
it's three versus three.

I mean, this isn't
like the wedding

where it was
double that amount.

This is a really small
kitchen crew.

Team effort is crucial.
The timing is paramount.

They have to taste what
they're cooking and be quick.

As night falls,

WP 24 is open
for business...

And the pressure is on
for our home cooks.

Just under ten minutes until our
first tables sit down and order.

Yes, chef.

Let's go, guys.

You know, the prep part
was pretty easy,

but steaming these guys

and having a sauce
ready for them right away

is not the easy part.

All right, James.
Here we go, baby.

First table, blue team.
Two couples, table 15.

One sui mai,
one lobster.

- Yes, chef.
- Thank you.

This is it.

- Okay, on order, red team.
- Yes, chef.

Two couples, table 52.
One sui mai, one lobster.

- Yes, chef.
- Thank you.

Let's go, guys.

Is that steamer on full?

Yes, it is.
It should be.

No, it's not.

Oh, wow.
Now it's on full.

- Krissi?
- Yes?

If the steamers not steaming,
slow down on the salad.

By the time...
in seven minutes time,

- What's gonna happen to them?
- They're gonna get soft.

Yeah, it'd be like eating
a soggy blanket.

- Okay.
- Start again.

Okay.

Where's the lobster?

Right here, chef.

Lovely, very nice.
Service, please, pick up.

Chef, order up.

Service, please.

Red team, 33.

When I think about
how hectic it can be

in the MasterChef kitchen,
now that I'm in a real kitchen,

this is crazy.
This is insane.

Two sui mai, two lobster,
blue team.

- Yes, chef.
- Yes, chef.

Nice.
Nice, nice, nice.

We're soaring.

Krissi's moving quickly,

Bri is garnishing,
dressing,

and calling out orders
like a madwoman.

One sui mai,
one lobster,

followed by one sui mai,
three lobster.

Sui mai's coming off my station
perfectly.

That's brilliant.

- Krissi?
- Yes, chef?

Keep it going.

- Yes, chef.
- Keep it going.

Service, please.

While the blue team is rapidly
sending out their appetizers,

the red team is falling behind
as Luca is struggling

with the steaming
of the sui mai.

We're dragging
on the appetizers a little.

- Sure.
- We need to pick up the speed.

Come on, Luca.

I have no idea what's going on.

This supposed to be "put
the dumplings in the steamer."

The steamer cooks them
for you.

I have no idea
what I'm doing.

Luca!

- Yes, chef.
- Come on, guys.

In the dining room,

things are about to go from bad
to worse for the red team

as Joe is summoned
by a very angry customer.

What happened?

A raw scallop sui mai?

Oh, my god.
Completely raw.

Guys, red team, I got
freakin' completely raw...

You guys gotta steam
these things.

Red team, come here.
What is that?

Not done, raw.

What is going on?

Chef, we need
to turn it up more.

They were there
for seven minutes.

- Is the steamer up?
- Yes, chef.

Is there any water
in the bottom?

Yes, chef, just put it in.

- Who put it in?
- Yes, chef.

Cold water, or hot water?

I think it was cold.

So you put cold water
into a...

- I didn't...
- If you put cold water

in a steamer,
what happens?

It's gonna bring down
the temperature.

There you go, guys.

This is a disaster.

For [bleep] sake.

At this point,
I'm just wondering,

"how are we gonna
come back from this?"

Unbelievable.
Un-[bleep]-believable.

Our six home cooks

have taken over the upscale,
modern Asian restaurant WP 24.

Tonight's diners have a choice
of two appetizers:

Scallop-shrimp sui mai
or crispy lobster rolls.

The blue team is off
to a great start.

What do you think
so far?

Oh, my god,
the sui mai is unbelievable.

Really?

While the red team continues

to have problems
with Luca's sui mai.

It's embarrassing that we've
been putting these plates out,

but I'm not willing to give up,
and I know that we can fix this.

Red team captain Natasha decides

it's time to take over for Luca
on the sui mai appetizer.

Come on, guys, let's focus
and regroup here, okay?

- Chef, order up.
- Nice.

The winner of this challenge

will be decided
by the judges

based on team performance
in the kitchen

and feedback
from the customers.

Last two tables.
Let's go.

Whoo!
Get fired up, blue!

Yes, there you go, chef.
Service up.

Nice.
Blue team,

really well done
on the appetizers.

- Thank you, chef.
- You do that for the entrees,

it's a home run.

- Yes, chef.
- Thank you, chef.

- Up top, guys.
- Whoo!

- Chef, order up.
- Excellent.

Excellent.
Table 43, thank you.

Right, red team,
that was a bad start.

We can pull it back
for the entree.

- Yes, chef, yes, chef.
- Okay?

We really messed up
the appetizer,

so right now,
we just need to keep on going

and make sure that
the main course will be perfect.

On order, red team.
Three beef, one prawns, yes?

- Yes, chef.
- Good.

There we go.
There we go.

For the entrees,

red team captain Natasha
will continue to plate

and has assigned Luca
to the wagyu beef stir fry

and Jessie
to the singapore-style prawns.

Two beef, two prawns.

Yes, chef.

On the blue team,

captain Bri will plate

and has assigned James
to the beef

and Krissi
to the prawns.

I'm looking at the notes
that I have taken when I'm like,

"oh, my god,"
I'm like, "I'm lost."

Um, wait, should I...
oh, you know what?

I can't remember

what the plate's
supposed to look like.

Krissi, does that
look right to you?

Um...

It doesn't look right to me,
and I'm like,

"I don't know
what I did wrong."

- You putall at once.
- Should I refire?

Keep it moving.

Krissi is handling
that wok

with the finesse
of 27 drunk bulls

in a very, very small
china shop.

Order up, chef.

Make some space here.

Is everything okay, chef?

No, it's not okay.
No, it's not.

Come round.
Krissi, James, come here.

- Krissi.
- Yes, chef.

The shrimp are cold
and the shrimp are raw.

Who's cooking the shrimp?

Krissi.

You can see
they're raw, right?

- Yes, chef.
- Yes, chef.

- Start again.
- Yes, chef.

- The whole round, got it, chef.
- Yes.

What do you mean,
"the whole round"?

What did you think I'm gonna do,
send half the table?

Of course
the whole [bleep] table.

[bleep]

While the blue team struggles
with their entrees,

the red team has finally started
to find their groove...

Chef, order up.

...and dishes are flying
out of the kitchen.

Natasha, great start, yes?

Yes, chef.

- Keep it going, let's go.
- Thank you.

Keep it up, guys.
Keep it up.

Our service for entrees
is just flying by.

We have plates going
left, right, left, right.

Jess and Luca
are totally rocking the block.

Come on, guys,
come on, come on!

We got this.
Dai, dai, dai, dai, guys, dai!

I had
the red team's prawns.

The spiciness was exactly
what I was looking for.

It actually wowed
my expectation.

Let's go, let's go, guys,
let's go!

While the red team
is finally seeing some success,

the blue team is falling
even further behind.

All right, how long

is it gonna take you
to get those prawns ready?

I don't know.
I-I-I-I...

Hey, hey, hey, hey, hey, hey.
Come on, bring it back.

Krissi, what's wrong?

I-I-I-I'm...
I don't know what I'm doing.

I am literally ruining
everything for this team,

and I'm not doing it
on purpose.

Is this...
is this on?

Look, it's not on, so...

- Oh, my god.
- I'm gonna crank up the heat.

There you go.

This isn't my thing.
Just might as well

can send me home now.

While the blue team
struggles in the kitchen,

Joe is busy fielding angry
complaints from the diners.

I know,
and I apologize.

I know it doesn't help,
and I know it's late.

I know you've been waiting
a long time.

I'm gonna go back
and check on them again,

and I do apologize.

Everything's burned on this wok.
I gotta [bleep] start over.

Krissi?

I got some blue team tables
who are ready to walk.

They've been waiting
an hour and a half for entrees.

I'm disgusted
with the performance of our team

Right now.
I don't know what to do.

I can't do the job
of a leader

and do the job of the line cook
at the same time.

Bri needs to step in
and save this.

Bri!

Blue team customers
have started to walk out.

They're starting to walk out.

Okay, I don't know
what's going on,

but there's nothing
coming out!

Dinner service is in full swing

at the prestigious WP 24
restaurant in downtown L.A.

While the red team is quickly
getting entrees out to diners,

the blue team is at a standstill
as Krissi struggles

with the Singapore-style
chili prawns.

Joe's dying in the dining room.
Customers are complaining.

We have customers that are
leaving, guys, walking out.

What am I doing?

Please tell me
what I'm doing with this.

This is the complete opposite
of how it was going

with the appetizers.

The appetizers
were absolutely perfect,

and the entree round
is a disaster.

Now... now, it's burning.

I'm literally broken
at this point,

and I don't know
what else to do.

You gotta get that flame up.
Flame up, flame up.

It is a completely relief
to see Graham step in.

So get it hot, and then
start working it.

There you go.

Three beef, three prawns,
how long?

I got two minutes.

Okay, you'll be done
in two minutes, good.

Get your sauce, right?
Now you're going to warm it up,

and you can finish your prawns
in there.

As bad as I'm feeling,

there's people
out in that dining room

that want their food,
and I've gotta suck it up.

Come on, Krissi, fight back.

I-I got it, I got it.
Here, Bri, behind you.

With Graham's help,

the blue team is finally getting
entrees out to the customers,

and Joe checks in to see how
they rate the dishes.

So, sir, what did you think
of the red team's entree?

- Well, I had the chili prawns...
- The chili prawns.

- And flavor was unbelievable.
- Wow.

I had the blue team's prawn,
and it was chewy, it was...

It was not
very good tasting.

Don't worry, we're catching up,
we're catching up.

Yes, we are.

We're fine.
keep up the pace, guys,

We're doing okay.

I had the beef dish
from the red team.

It was fabulous.
I think it had great flavor.

It had a good pop.

I had the blue team's
wagyu beef.

I've eaten
at a bunch of different

high quality Asian restaurants
around the country,

and this one by far,
right up there.

Last two tables, guys.

Last two tables, pick it up.

Let's go.
Let's go, guys, let's go.

How far are you from being done?
You ready?

All right, we're ready.
Order up.

Very nice.

Putting up the last plate,
it's amazing.

We did a good job.
Good job.

Doing great.

I'm extremely proud of my team

because we were able
to work together

and overcome the fact that we
didn't have such a good start.

Thank god you worked as a team
for the entree.

Great job.

Blue team,
red team are finished.

Two beefs, two prawns.
Krissi, yes?

Yes, chef.

I definitely have
a much bigger appreciation

for anybody
who cooks at this level.

This was intense.

Come on, guys.
Last table, come on.

Come on, guys.

Okay, Krissi,
I need prawns right now.

Here you go, Bri.
Two prawns behind you.

There you go, chef.

- Service, 41 and 42, please.
- Yes?

Krissi, you okay?

Yeah, I'm fine.

Krissi, James, Bri, well done.
Look at me.

- That was a slow finish.
- Yeah.

It's about the flavor,
okay?

With dinner service completed,

the diners complete
their comment cards.

The winner
of tonight's challenge

will be decided by the judges
based on this feedback

and the team's overall
performance in the kitchen.

The losing team
will face a pressure test.

I-I was, like,
beating myself up big time.

Like, I really was.

I know it's frustrating,

but, like,
if we really think about it,

Three home cooks

with no experience working
in a professional kitchen

come in and bang out
a dinner service.

Although our food
was slower getting out,

I'm really hoping

that the quality
of our food is better,

because I know that the red team
had more dishes sent back.

You know, maybe they can
overlook the fact that

the appetizers didn't come out
the way that they should have.

Both teams
had ups and downs.

The stupid dumplings,

overcooked,
raw, cold inside.

Even if we did
a great main course service,

I don't have any excuses

to how bad I perform
in my appetizer.

Red team, blue team,
seriously, all of you should be

incredibly proud of what
you accomplished tonight.

You ran the kitchen
of one of the best restaurants

in this country.

There's something that I think
all of you deserve.

Come on.

Now, we listened
to all the diners' feedback,

we watched every dish
leave the hot plate,

we dissected
everything you cooked,

and we will decide
which team

is heading to the dreaded
pressure test.

and that team is...

Going to be decided...

Overnight.

What?

What?

We've got some
serious thinking to do.

Good night.

The judges are not
going to tell us tonight.

Now is a time to relax.

I think we did an amazing job,
but tomorrow is another day.

Anybody can go home
at this point.

The final six contestants return
to the MasterChef kitchen

to find out who won yesterday's
restaurant takeover challenge

and to discover who will face
tonight's dreaded pressure test.

The last supper table.

I look at it this way: Entrees,
we were ten minutes behind.

Apps, they were
ten minutes behind.

At the end, I still think
we did a good job.

The only problem
was those dumplings.

The dumplings were just,
like, a hiccup.

I don't want to go
in a pressure test

with Jessie and Natasha.

I don't even want
to think about it, because

the risk to be eliminated
right now is too high.

Last night, you ran the kitchen
of one of the finest restaurants

in the entire country.

You guys each
had your ups and downs,

but overall, the three of us
were extremely proud

of what you were able
to accomplish.

But...

There has to be a winning team
and, as always, a losing team.

We watched you cook, we spoke
to all of the customers,

and we tasted
everything you made.

One team will head
up into the gallery

and straight into the top five
of this competition.

The other team
will shortly face

one of the most dreaded
pressure tests so far.

The winning team...

Congratulations...

Red team.

Yes!

We always tell you
it's not how you start,

it's how you finish,
and you finished strong.

Head up to the gallery.
Well done.

I don't want to be
in another pressure test.

I've been
in every pressure test,

and I'm sick of it.

Well done.

Wow, wow.

Let's switch these out.

So, blue team,
you know what this means.

One of you will be walking
out of those doors

when this pressure test
is over.

Bri, based on yesterday's
performance,

who out of the three of you,
including yourself,

should be safe
from elimination?

Looking back into
what was done in the kitchen,

the attitudes of my teammates,
I would choose myself.

You think that you
had performed the best?

Yes.

Krissi, what do you think
about that decision?

She knows that
that's [bleep].

Bri, fortunately for you,

you do not have to make
such a difficult decision,

because tonight,
all three of you

will be cooking
in the pressure test.

Are you three ready to find out
what you have to cook

in order to stay
in this competition?

Yes.

It's one of the most common
menu items across America.

It's a dish that will test
your knife skills,

your prep work,
your sauce work,

and especially
your frying technique.

I grew up eating this,
along with most of America.

Calamari.

A plate of fried calamari
with flavorful marinara sauce.

We want
the most perfectly crisp,

perfectly seasoned calamari.

We want
a marinara sauce

that perfectly compliments
the calamari.

Have you had calamari?

Yes.

- Love it.
- Grew up on it.

All of you are
gonna have to start

with six whole,
stunning squid.

You'll have to clean
and prepare yourselves.

Head to your stations.

On your stations, you all have
identical ingredients:

Six fresh squid, a.p. flour,
corn meal, breadcrumbs, eggs,

buttermilk, tomatoes, garlic,
lemon, parsley, and seasoning.

You have to know
exactly what you're doing,

and during
the preparation,

you have to navigate
that ink sac very carefully

as not to puncture it
and spoil that calamari.

It may look like an easy plate,
but let me tell you,

this is a very difficult
challenge.

Your 45 minutes starts...

Now.

Calamari, something
that seems super basic,

but technically difficult
to master.

What makes it so great?
What are the steps?

First and foremost important,
the preparation.

so you take out that spine
at the back that you pull out,

take off the tentacles,
remove the skin,

and then, fingers in, and start
removing out all the guts.

If you gently grab a quill
from the calamari,

you can remove
the whole interior in one shot.

Gets everything out.

If you start destroying it,
then you're in trouble.

right, absolutely.

It's a tough one, this one.

Bah.

I quite like it
once it's been cleaned,

sliced, and then into
some form of milk or buttermilk

to tenderize it
in the batter.

Right, it also helps
to keep that batter on it.

Mm-hmm, what would you
dredge them in, Graham?

I would make
a really seasoned flour

with maybe some
of the Italian seasoning,

a lot of salt and pepper,
just get 'em dusted in that,

and then you get 'em into oil
that's at about 350.

The oil temperature
is the single biggest point

of jeopardy
in this competition.

The idea is to fry
a little bit at a time

so the oil doesn't
change temperature too much.

They never get soggy.
Let 'em get crisp,

and then you can
gather together a portion.

It's very technical.

So marinara.
You're gonna know this.

So the marinara is classic.

Extra virgin olive oil,
garlic cloves,

whole plump tomatoes...
break 'em up with my hands...

Italian spices,
that's it.

It's the acidity that really
juxtaposes the sweetness

- of the fried calamari.
- Mm-hmm, yeah.

I've already achieved one dream,
and that was becoming top six.

Now, top five's the next,
so I'm gonna push

and make the best possible
calamari I can.

I think that James has a real
leg up over the other two.

I mean, he's done it before,
he's cleaned the squid.

That's a big part
of this challenge.

Gotta be careful.

My money's on Bri.
She's smart,

she's very clever,
she thinks a lot,

so I'm hoping
tonight she shines.

But I think Krissi,
she's gonna be able to nail it.

Marinara sauce, it's, like,
her favorite thing in the world,

so she has to find a way
to get in the zone,

get that calamari clean.
But the only problem is,

she's cooking angry.
She is pissed.

How the [bleep]
do you get this out?

I have no idea.

This is painful.

What is she doing?

I don't know, can you
shut the [bleep] up up there?

I might not be an expert
at breaking down squid,

but, damn it,
I'm gonna try.

Please go home.

Go [bleep] yourself,
Luca.

I love you too.

- Oops.
- Jeez.

Keep it up.

That's messed up.

Wow.

In this pressure test,

Bri, James, and Krissi
have just 45 minutes

to make a perfect portion of
fried calamari in marinara sauce

from fresh squid they must
butcher and clean themselves.

That's gross.

It's all right, Bri,
you got it.

Whew, damn near got
the ink sac on that.

Just under 20 minutes to go.

All right, Bri,
are you confident?

Definitely, chef,
I have to be confident.

You're a vegetarian,
and the big question for me is

are you tasting it
tonight?

I taste my flour
before I season it.

- So you do eat the flour.
- Yes.

And you're not gonna taste
the squid.

- Correct.
- Right.

Who's going home tonight?

- Uh, Krissi.
- Whatever.

Good luck.

I want to stay
in this competition

more than anything.

I have a fire that
no one else has, because

this is my second chance,
and I can't let the judges down.

Hi, Krissi.

You seem like you're frustrated,
or cooking angry...

- Mm-hmm.
- and now, you've got

these three ten feet above you
watching your every move.

- Mm-hmm.
- and they want you out.

They're scared of me, that's
why they want me to leave.

I've dominated every...

- Luca, are you scared?
- Every pressure test.

I'm not scared of Krissi at all.

No? Natasha?

Who's going home today?

- They all point to you.
- Mm-hmm.

I just may go home,
and they might get their wish,

but if I don't, they better
know that I'm coming for them,

and I'm coming
for them hard.

I know they only hate me
because they fear me,

but they're too stubborn
to admit it.

'Cause you can kick me,
you can stomp me,

you can [bleep] beat me
with a bat.

I'm gonna keep gettin' up,

and I'm gonna win
this whole competition.

You've got
five minutes to go.

Speed up, guys.
Come on.

What is she doing?

Why would you put lemon
in the marinara sauce?

I thought this challenge
was difficult, but attainable.

- Sure.
- From what I'm seeing now,

this may have been
more difficult than we thought.

James's are completely bready,
overwhelming.

How's that sauce looking?

There's no seasoning
in there.

You can't ignore the marinara
on this dish.

Absolutely.

Krissi looks
slightly disappointed

and she's not cleaned
the squid properly.

However, I like the way
that she's slicing it...

Nice and thinly, so she's going
for an ultra crisp squid.

She may have
pulled this off again.

I don't want to see her
in the top five.

My big worry right now

is Bri's pan
is about to explode in fire.

That burnt oil is gonna
impart a horrible flavor

into each piece.
Yeah.

She has the oil
way too hot.

They're not
cooking inside.

She's gonna get burned
if she doesn't be careful.

They're screaming.

90 seconds to go.
Come on.

Taste everything, guys.

Think smartly

and do not underestimate
the power of your sauce.

Come on, guys.

30 seconds to go.
Come on, finishing touches.

Season everything.

Five, four,
three, two, one,

and stop.
Hands in the air.

Well done.
Please bring your calamari

down to the front bench.
Thank you.

I've struggled
with this challenge,

but, you know,
in the end,

I came back
and turned it around,

so I'm feeling good.

Bri,
we'll start with you.

Visually, they're very thick,
those rings.

How do I know
they're cooked?

I cut one open
and tested it.

- Did you eat it?
- No, chef.

How did you test it?

I opened it up and see
what the consistency was,

and make sure it looked
like it was cooked.

Yours look heavily coated
in flour.

It's all clumped together,
where...

- Yeah.
- You haven't

- dusted them down properly.
- Okay.

Normally, when you have excess
flour that hits the fryer,

it burns instantly,
and so...

You can just...
you can just smell that plate.

Okay?
It smells slightly burnt,

Even though
it's not burned.

So you've got that
sort of perfumed, burned smell.

Okay.

I wish you could've
tasted them,

because you would've put
less flour on there.

I want the calamari
to be the hero...

- Okay.
- Not what you dredge them in.

- Thank you.
- Thank you, chef.

All right.

That one that I just tried
was definitely undercooked.

Let's take a look.

I mean, you can see
that the breading is fried.

- Right.
- But this inside is

complete squid tartar,
so... Thanks.

Okay, tell me
about your marinara.

So my marinara was garlic,

tomatoes, a little bit
of Italian seasoning,

and lemon juice.

Why do you put lemon juice
in tomato sauce?

Because
in this particular dish,

it was complimenting
the seafood.

Bri,
you're a smart girl.

That's about the stupidest thing
I've ever heard.

Tomatoes are
inherently so acidic,

that adding acidity, I mean,
it's just unheard of.

Okay.

It's too raw.

Krissi.

So, visually,
I mean, to me,

it looks like a plate
of onion rings.

Marinara sauce,
how have you made that?

Just tomatoes...
I crushed 'em up with my hand...

Olive oil, garlic,
red pepper flakes,

and just some fresh parsley
in there.

Mm-hmm, how many times
did you egg wash this?

Just once.

Can you see
what I'm saying?

It's just, like,
this sponge texture.

How did you cook them?

Um, I just... I fried them.
I had the...

The oil was way too hot, so
I brought it down a little bit.

How do you
cool down oil fast?

Add cold oil.

Are you done?

Absolutely not.

So how do you think that's gonna
keep you in the competition?

Because I didn't put lemon juice
in my marinara and it's not raw.

Damn.

Tell me about the marinara.

I just crush up
my tomatoes.

I usually put fresh basil,
a little bit of olive oil...

Garlic?

Yeah, I put, like,
three cloves in.

You know, your marinara
is garlicky, it's rich.

The calamari is sweet,
it's cooked through.

The batter is a little, like,
fried like funnel cake.

Like fried dough
in a street fair.

Krissi, could you
imagine going home

on fried calamari, you?

What are they gonna say?

They'll probably laugh at me
and break my balls forever.

Might not be that funny, because
you could've just walked away

from being very close
to winning $1/4 million.

Yep.

I'm a little worried
about my marinara.

I kinda forgot about it,

so I'm hoping
they don't notice that,

but they will.

- James.
- Hello.

So they're all
pretty much uniform in size.

Feeling 'em, you can tell
right now that they...

are cooked just the way
you want 'em.

What about
your frying technique?

I was kinda thinking that,
instead of leaving 'em in

for over a minute,
if they were sliced thinner

and the batter wasn't
as super, super heavy,

everything would get done
at the same time.

All right,
how 'bout the sauce?

Smells like canned tomato juice,
you know, like on an airplane.

Yeah, that tastes
like the tin can.

I thought you were,
like, the sauce guy.

Uh, apparently not.

It's too bad.

James.

Visually,
it's the perfect size.

It really is the perfect size.
I love it.

I love the precision, the way
you're working so thinly.

What have you done
to the sauce?

It's just garlic,
pressured pepper, and sea salt

with the tomatoes.

It's got
a very funny aftertaste.

I don't know what it is.
No olive oil in there?

Uh, no olive oil.

No olive oil at all
in the tomato sauce?

No olive oil
in marinara?

- Yeah.
- Yeah.

It's got that horrible taste.
You need...

- that olive oil.
- Yeah.

And you know, I think it's...
I was expecting better.

Yeah,
I'm just disappointed.

Way too close to call.

And you just made it
a lot more difficult

than it had to be.

So maybe all three of you
should go home.

That would be nice.

This is too close to call,
and you just made it

a lot more difficult
than it had to be.

So maybe all three of you
should go home.

We need some time.

If I go home on calamari,

I will be the laughing stock
of the neighborhood.

My credibility as an Italian,
ruined.

It's a very difficult
challenge, this one.

Very tough.

James, I was
disappointed with.

I was surprised
by Krissi.

Krissi.
Can you believe that?

Bri as well.
She was scared.

I've never seen her
slightly this petrified.

I like my marinara.

It's hard.

Very, very difficult.

James,
please step forward.

Joe, Graham, and myself felt
that your calamari... was...

The best performance
of this evening.

Please,
take your apron off

and make your way
up to the gallery.

You're now in the top five
of MasterChef.

James is safe.

Now, I'm not even religious,

but I'm praying to god
that Krissi goes home.

Nice of you to join us.

Bri, Krissi...

One of you...

will be leaving
MasterChef tonight.

One of you
will be entering

the top five
of this competition.

If I lose to a vegetarian,

I will literally go home
and give up cooking.

Bri, tonight,

this calamari pressure test
got the better of you.

- You know that.
- Yes, chef.

Could you cope with leaving
this competition twice?

Probably would never
forgive myself for it.

Krissi,
please step forward.

You have come so far...

but...

It's time...

to take your apron off.

And head on upstairs
to the gallery.

You are safe.

Aw, man.

Bri, you know
what this means.

You are leaving
the competition once more.

I've never known
a tenacious vegetarian

to cook meat
the way you do.

You're going places,
let me tell you.

Gordon wanted to bring you back.
He was right.

You have a big heart,
and I think

you have a big future
in whatever you want to do.

You should be very proud,
because we are.

Follow that dream.
Get yourself into a kitchen.

Come here, you.

Ohh.
Amazing job.

Now...

Look, who is gonna win
MasterChef?

I'm still confident
it's gonna be James.

James.
If there's any parting advice

you could give to Krissi now,
what would it be?

Be nice, please.

Try to be nice.

- Well done.
- Thanks.

Get out of here.

Please put your apron
on your bench.

Bye, guys.

- Bye, Bri.
- Bye, Bri.

Coming back
into this competition

was everything to me.

Please welcome back...
Bri!

I've never been given
a second chance before

in my life.

Even though I was only here
for a short time,

I learned so much.

It's delicious.
Good job.

You really nailed it.
Well done, Bri.

Thank you.

I will take
every single thing

I've ever learned
from the judges,

because they are
the three greatest teachers

I've ever had.

Next time on MasterChef...

The judges switch places
with some very special guests.

Our sons.

As the heirs
to the MasterChef throne...

- How 'bout some ketchup?
- Peanut butter.

...take charge of the mystery box.

Do you have a boyfriend?

I do have a boyfriend.

Damn!

And then, it's a showdown
for a spot in the final four.

What's the matter with you?

I'm in big trouble.

And a MasterChef moment
you don't want to miss.

Krissi...

sync: Ajvngou.cz
www.addic7ed.com