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Previously, on MasterChef.
2
00:00:02,881 --> 00:00:05,415
When the top 15 cooked
for American heroes...
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00:00:05,451 --> 00:00:07,818
These guys put their lives
on the line.
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00:00:07,853 --> 00:00:10,320
- The red team...
- Look at that. You served that.
5
00:00:10,356 --> 00:00:12,489
crashed into
the dreaded pressure test...
6
00:00:12,524 --> 00:00:14,291
Hot chicken!
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00:00:14,326 --> 00:00:15,492
...where Manny's
MasterChef dreams...
8
00:00:15,527 --> 00:00:17,060
Wow.
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00:00:17,096 --> 00:00:19,363
I burnt the fried chicken.
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00:00:19,398 --> 00:00:22,186
- ...came to an end.
- Love you, Manny.
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00:00:23,935 --> 00:00:27,404
Tonight, the home cooks
are on a budget.
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00:00:27,439 --> 00:00:30,126
- Go, go, go, go.
- As they attempt to turn $20..
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00:00:30,341 --> 00:00:31,808
These are not Kentucky prices.
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00:00:31,843 --> 00:00:33,877
...into culinary gold.
15
00:00:33,912 --> 00:00:36,579
This is good.
Really good.
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00:00:36,615 --> 00:00:39,048
- And then...
- I can't look.
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00:00:39,084 --> 00:00:40,250
a gruesome challenge...
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00:00:40,285 --> 00:00:41,885
Oh, my gosh.
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00:00:41,920 --> 00:00:43,453
...leads to shocking results.
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00:00:43,488 --> 00:00:45,422
What is that?
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00:00:45,457 --> 00:00:47,424
Balls, Chef.
It's pretty self-explanatory.
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00:00:51,763 --> 00:00:54,030
♪
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00:01:01,773 --> 00:01:03,540
- Welcome, guys.
- Good morning.
24
00:01:03,575 --> 00:01:05,375
Can you believe it?
25
00:01:05,410 --> 00:01:08,945
Captain Dan has sailed his way
into the top 14.
26
00:01:08,980 --> 00:01:12,248
I'm no longer just a frat guy
that loves to party.
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00:01:12,284 --> 00:01:14,451
I'm the home cook
people are starting to notice.
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00:01:14,486 --> 00:01:18,021
I'm going to ride this wave
all the way to the number one spot.
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00:01:18,056 --> 00:01:19,923
Welcome.
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00:01:19,958 --> 00:01:22,492
The final 14.
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00:01:22,527 --> 00:01:25,094
By the end
of this competition,
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00:01:25,130 --> 00:01:28,431
there will just be
one of you left standing.
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00:01:28,467 --> 00:01:31,568
Tonight, the stakes
are even higher, guys,
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00:01:31,603 --> 00:01:34,504
because we are announcing
that this season,
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00:01:34,539 --> 00:01:37,574
our MasterChef winner
is guaranteed
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00:01:37,609 --> 00:01:40,443
a spot on the MasterChef
cruise that sets sail
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00:01:40,479 --> 00:01:42,378
in the Caribbean
this November.
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00:01:42,414 --> 00:01:44,481
Oh, my God.
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00:01:44,516 --> 00:01:46,449
Now, before we
get started tonight,
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00:01:46,485 --> 00:01:50,286
we have someone extremely
exciting to introduce.
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00:01:50,322 --> 00:01:52,655
This Korean chef
has a southern heart,
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00:01:52,691 --> 00:01:56,459
and is currently ruling
the Kentucky food scene.
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He is...
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00:02:00,732 --> 00:02:03,500
Chef Edward Lee.
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00:02:04,569 --> 00:02:05,535
- Oh, my God.
- Thank you.
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00:02:05,570 --> 00:02:06,836
Welcome,
good to see you.
47
00:02:06,872 --> 00:02:08,571
It is so exciting
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00:02:08,607 --> 00:02:09,839
to have Edward Lee here
right now.
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00:02:09,875 --> 00:02:11,641
He's a fellow Kentuckian.
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00:02:11,676 --> 00:02:13,810
But I'm definitely feeling
a little bit of pressure.
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00:02:13,845 --> 00:02:15,712
I feel like I have
to show Edward Lee
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00:02:15,747 --> 00:02:18,181
that people from Kentucky
can cook.
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00:02:18,216 --> 00:02:19,616
Thank you so much
for having me.
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00:02:19,651 --> 00:02:21,417
It's incredible
to be standing here
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00:02:21,453 --> 00:02:23,319
with you, Gordon,
Christina.
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00:02:23,355 --> 00:02:26,789
And I can't wait to get
to know all of you home cooks.
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00:02:26,825 --> 00:02:28,858
Now, it's time
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00:02:28,894 --> 00:02:31,261
for another mystery box
challenge.
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00:02:34,232 --> 00:02:36,065
On the count of three,
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00:02:36,101 --> 00:02:37,467
you'll lift your boxes.
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00:02:37,502 --> 00:02:41,771
One, two, three.
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Lift.
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Okay!
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00:02:44,809 --> 00:02:46,276
All right.
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00:02:46,311 --> 00:02:47,810
Hey, now.
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00:02:47,846 --> 00:02:49,746
Twenty dollars? Wait a minute.
I thought I was winning
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00:02:49,781 --> 00:02:52,615
a quarter of a million dollars.
What's going on?
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00:02:52,651 --> 00:02:54,450
Underneath all
of your mystery boxes,
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00:02:54,486 --> 00:02:56,619
you each have a $20 bill.
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00:02:56,655 --> 00:03:00,189
And that is something that
home cooks all across America
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00:03:00,225 --> 00:03:01,524
use every single night
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00:03:01,560 --> 00:03:03,393
to cook a healthy dinner
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00:03:03,428 --> 00:03:04,794
for themselves
and their families.
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00:03:04,829 --> 00:03:06,896
It's not easy to find a way
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00:03:06,932 --> 00:03:08,932
to feed a family
of four or more
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00:03:08,967 --> 00:03:12,802
a healthy, nutritious dinner
without breaking the bank.
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00:03:12,837 --> 00:03:15,271
Tonight, the MasterChef pantry
looks a little bit more
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00:03:15,307 --> 00:03:18,408
like the average American
grocery store.
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00:03:18,443 --> 00:03:20,076
You'll find that
everything in there
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00:03:20,111 --> 00:03:22,178
has been labeled
with a price.
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You cannot select ingredients
that exceed a total of that $20.
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00:03:26,651 --> 00:03:28,151
And you have a chance
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00:03:28,186 --> 00:03:31,287
to share your recipe that you
cook tonight with America,
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00:03:31,323 --> 00:03:33,323
because tonight's
winning dish
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00:03:33,358 --> 00:03:35,892
will be featured
in "Family Circle" Magazine.
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00:03:37,596 --> 00:03:38,962
This is a truly
incredible prize, guys.
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00:03:38,997 --> 00:03:40,863
"Family Circle"
is the best-selling
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00:03:40,899 --> 00:03:43,733
food and family magazine
in all of America.
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00:03:43,768 --> 00:03:47,337
They have 16 million readers
each and every month.
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00:03:47,372 --> 00:03:50,340
Having millions and millions
of people reading my recipe,
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00:03:50,375 --> 00:03:52,775
I would be getting to do
what I love to do in my heart,
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00:03:52,811 --> 00:03:54,143
which is share food
with other people.
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00:03:54,179 --> 00:03:55,945
So I really have to win
this mystery box.
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00:03:55,981 --> 00:03:57,614
You have just 45 minutes
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00:03:57,649 --> 00:03:59,716
to transform your $20 bill
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00:03:59,751 --> 00:04:01,517
and turn it into
a budget-friendly
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00:04:01,553 --> 00:04:04,087
yet MasterChef-worthy dish
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00:04:04,122 --> 00:04:06,723
fit for a family of four.
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00:04:06,758 --> 00:04:10,093
- Oh.
- Four identical plates.
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00:04:10,128 --> 00:04:11,094
There's last thing.
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00:04:12,697 --> 00:04:15,732
To prove it's possible
to make a $20 dinner for four
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00:04:15,767 --> 00:04:18,768
without sacrificing
finesse and flair...
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00:04:23,174 --> 00:04:24,874
- renowned chef Edward Lee
- Thank you.
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00:04:24,909 --> 00:04:28,778
will be shopping and cooking
alongside you guys.
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00:04:28,813 --> 00:04:31,014
Yeah! Whoo!
106
00:04:31,049 --> 00:04:33,049
- Everybody ready?
- Yes, Chef.
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00:04:33,084 --> 00:04:34,951
Right. Make sure
you grab your money.
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00:04:36,788 --> 00:04:40,623
Your 45 minutes starts...
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00:04:40,659 --> 00:04:42,125
now.
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00:04:42,160 --> 00:04:44,594
Go, go, go, go.
111
00:04:44,629 --> 00:04:47,063
Oh, my gosh.
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00:04:47,098 --> 00:04:49,732
Back in Mississippi, I'm used
to cooking on budget with a family.
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00:04:49,768 --> 00:04:52,802
But I'm not cooking
for my kids and my husband.
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00:04:52,837 --> 00:04:54,704
I'm cooking for the judges.
It's going to be tough
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00:04:54,739 --> 00:04:58,207
to present a MasterChef-worthy
dish on $20.
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00:04:58,243 --> 00:04:59,709
You're going to run over
Chef Lee.
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00:05:02,514 --> 00:05:04,180
Here we go.
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00:05:07,018 --> 00:05:09,485
Cooking on a budget
is something we can all relate to.
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00:05:09,521 --> 00:05:11,487
But let's be honest.
The stretch for them
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00:05:11,523 --> 00:05:13,089
is going to be
to elevate it.
121
00:05:13,124 --> 00:05:15,024
They're not cooking
for their family right now.
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00:05:15,060 --> 00:05:19,062
They're cooking for you,
me and Edward Lee.
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00:05:19,097 --> 00:05:20,663
At the frat house,
everything was on a budget.
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00:05:20,699 --> 00:05:22,065
All my money
usually went to booze,
125
00:05:22,100 --> 00:05:24,200
so when I cook,
trying to save money.
126
00:05:24,235 --> 00:05:26,636
So I'm making
dandan noodles.
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00:05:26,671 --> 00:05:28,705
It's got pork,
it's got protein.
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00:05:28,740 --> 00:05:30,740
It's got everything
you need to really
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00:05:30,775 --> 00:05:32,208
make the most
of this budget.
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00:05:32,243 --> 00:05:34,877
That smells delicious.
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00:05:38,116 --> 00:05:39,649
Thinking about cooking
on a budget,
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00:05:39,684 --> 00:05:41,084
I automatically think
about being in college,
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00:05:41,119 --> 00:05:43,519
and I became
a vegetarian.
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00:05:43,555 --> 00:05:45,755
So I'm making a beet
and mushroom bourguignon.
135
00:05:45,790 --> 00:05:47,690
Instead of beef,
I'm using beet.
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00:05:47,726 --> 00:05:51,127
And then I'm also making
garlic and Parmesan polenta.
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00:05:51,162 --> 00:05:52,695
I'm loving being able to see
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00:05:52,731 --> 00:05:54,230
Chef Edward Lee
cook right in front of me.
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00:05:54,265 --> 00:05:56,032
He has his multiple
pots going,
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00:05:56,067 --> 00:05:58,601
working on aromatic flavors.
So I hope to do the same.
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00:05:59,671 --> 00:06:01,637
Just under
30 minutes remaining.
142
00:06:01,673 --> 00:06:03,773
Need more time.
143
00:06:03,808 --> 00:06:05,441
More time, more time,
more time.
144
00:06:05,477 --> 00:06:06,776
- How are you doing, Chef?
- Good.
145
00:06:06,811 --> 00:06:09,612
I got peanuts,
I got a curry sauce going.
146
00:06:09,647 --> 00:06:11,848
That smells amazing.
And what are you making tonight?
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00:06:11,883 --> 00:06:14,684
A green curry shrimp
with green bamboo rice
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00:06:14,719 --> 00:06:16,686
and a little bit
of herb salad.
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00:06:16,721 --> 00:06:18,054
I used every penny I could.
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00:06:18,089 --> 00:06:19,355
I'm not used to working
on small budgets.
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00:06:19,390 --> 00:06:21,257
- You know that.
- Well, I know that.
152
00:06:21,292 --> 00:06:23,059
- But you know how to do this.
- I have a young family myself.
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00:06:23,094 --> 00:06:24,660
My young daughter,
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00:06:24,696 --> 00:06:26,162
I'm trying to train her
to be a foodie.
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00:06:26,197 --> 00:06:28,798
So she sits right there
with me in the sink,
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00:06:28,833 --> 00:06:30,466
and we cook together.
She's my little sous chef at home.
157
00:06:30,502 --> 00:06:31,467
- It's the best.
- I love it.
158
00:06:31,503 --> 00:06:32,568
I love it.
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00:06:34,539 --> 00:06:36,205
Right, Brandi,
what are you doing?
160
00:06:36,241 --> 00:06:37,907
I am making
a seared chicken thigh
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00:06:37,942 --> 00:06:39,942
over a roasted
red pepper polenta,
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00:06:39,978 --> 00:06:42,178
and an arugula
citrus salad on top.
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00:06:42,213 --> 00:06:44,914
I'm used to cooking
on a budget for a family of four,
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00:06:44,949 --> 00:06:46,749
and chicken's usually
the cheapest option.
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00:06:46,785 --> 00:06:48,050
What's your shopping
budget per week?
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00:06:48,086 --> 00:06:50,653
About $100 a week, that's
to get through seven days.
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00:06:50,688 --> 00:06:52,522
So you're comfortable
cooking like this,
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00:06:52,557 --> 00:06:54,157
because you have less
than $20 a day.
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00:06:54,192 --> 00:06:55,725
- Yes, Chef. - Are you gonna make
it MasterChef-worthy?
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00:06:55,760 --> 00:06:57,160
I'm going to make it
MasterChef-worthy.
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00:06:57,195 --> 00:06:59,796
- Brandi, good luck.
- Thank you, Chef.
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00:06:59,831 --> 00:07:01,297
I'm behind.
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00:07:04,536 --> 00:07:06,736
All right, Eric,
so what do you got working?
174
00:07:06,771 --> 00:07:08,404
I'm going to make
my stuffed chicken pesto.
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00:07:08,439 --> 00:07:10,873
This is a firehouse favorite.
It's cheap.
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00:07:10,909 --> 00:07:12,141
The city doesn't
pay for our meals.
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00:07:12,177 --> 00:07:14,043
It comes out
of our own pockets.
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00:07:14,078 --> 00:07:15,678
So four chicken breasts
for 20 bucks, that's nothing.
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00:07:15,713 --> 00:07:16,913
- I can do 13 for 100.
- No problem.
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00:07:16,948 --> 00:07:18,414
Make this dish worth it.
I want to see it.
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00:07:18,449 --> 00:07:19,649
I'll make it happen, Chef.
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00:07:21,619 --> 00:07:23,452
Fifteen minutes remaining, guys.
183
00:07:23,488 --> 00:07:25,655
- Right, D'Andre.
- Yes, Chef.
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00:07:25,690 --> 00:07:27,456
Tell me about the dish.
What are you doing?
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00:07:27,492 --> 00:07:29,325
We are doing
a pork meatball pho
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00:07:29,360 --> 00:07:30,960
with a deep-fried
noodle nest, Chef.
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00:07:30,995 --> 00:07:32,728
I'm pretty used to
cooking on a budget.
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00:07:32,764 --> 00:07:33,729
When I came out as gay,
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00:07:33,765 --> 00:07:34,864
my parents
weren't as receptive
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00:07:34,899 --> 00:07:36,132
as I hoped they
would have been.
191
00:07:36,167 --> 00:07:37,667
- Right.
- So I ran away,
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00:07:37,702 --> 00:07:39,468
and I was homeless
for a little while.
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00:07:39,504 --> 00:07:41,971
So I didn't have a lot of money
to buy the best ingredients.
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00:07:42,006 --> 00:07:44,140
But it turned me
into a great shopper.
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00:07:44,175 --> 00:07:46,642
- Who got you out of that?
- My current partner, Daniel.
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00:07:46,678 --> 00:07:48,778
He encouraged me
to get back in the kitchen.
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00:07:48,813 --> 00:07:50,947
- You know, I'm here now.
- You taste it. You tell me.
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00:07:50,982 --> 00:07:52,748
- More salt.
- Good.
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00:07:52,784 --> 00:07:55,484
Let's go.
Taste everything.
200
00:07:57,055 --> 00:07:59,622
- Hello, Chef.
- Shaun, our Vegas DJ.
201
00:07:59,657 --> 00:08:01,757
What are you making tonight?
202
00:08:01,793 --> 00:08:03,626
I'm doing my spin
on a trout amandine,
203
00:08:03,661 --> 00:08:05,595
and a light fish broth
with toasted almonds.
204
00:08:05,630 --> 00:08:08,598
Pretty high end
for a $20 shop.
205
00:08:08,633 --> 00:08:10,733
Yeah. I want to let
the ingredients shine.
206
00:08:10,768 --> 00:08:12,468
I do fancy stuff,
but I like to let the ingredients
207
00:08:12,503 --> 00:08:15,004
- speak or themselves.
- All right, good luck.
208
00:08:15,039 --> 00:08:16,939
Last five minutes remaining.
209
00:08:16,975 --> 00:08:19,141
Hot, hot, hot!
210
00:08:19,177 --> 00:08:21,143
I mean, first of all,
the smells are incredible, yes?
211
00:08:21,179 --> 00:08:23,145
Incredibly fragrant
in the kitchen tonight.
212
00:08:23,181 --> 00:08:25,181
And I'm expecting
fireworks from Brandi.
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00:08:25,216 --> 00:08:26,916
Brandi, you got
to represent for Kentucky.
214
00:08:26,951 --> 00:08:29,418
- Absolutely.
- I'm pulling for you.
215
00:08:29,454 --> 00:08:30,853
D'Andre's doing a pho.
216
00:08:30,889 --> 00:08:32,855
Beautiful. Very exotic.
217
00:08:32,891 --> 00:08:34,090
Especially on that
$20 budget.
218
00:08:35,093 --> 00:08:36,659
Ninety seconds to go.
219
00:08:36,694 --> 00:08:38,628
Oh, no.
220
00:08:38,663 --> 00:08:39,962
Four stunning dishes.
221
00:08:39,998 --> 00:08:42,865
And for one of you,
a huge advantage.
222
00:08:42,901 --> 00:08:44,233
Let's go, guys.
You got this.
223
00:08:46,137 --> 00:08:47,770
- Fifteen seconds to go.
- Oh, God.
224
00:08:49,240 --> 00:08:52,041
Gordon and
Ten, nine, eight,
225
00:08:52,076 --> 00:08:55,177
seven, six, five,
226
00:08:55,213 --> 00:08:58,681
four, three, two, one.
227
00:08:58,716 --> 00:09:00,049
And stop. Hands in the air.
228
00:09:00,084 --> 00:09:01,517
Hands in the air!
229
00:09:04,654 --> 00:09:05,853
Make it count.
230
00:09:05,888 --> 00:09:08,289
Your spin on a $20 budget dinner
231
00:09:08,324 --> 00:09:10,758
of four identical plates.
232
00:09:10,793 --> 00:09:12,827
GORDON &
Five, four, three,
233
00:09:12,862 --> 00:09:15,129
two, one.
234
00:09:15,164 --> 00:09:16,330
And stop. Hands in the air.
235
00:09:16,366 --> 00:09:17,932
- Well done.
- Whoo!
236
00:09:19,769 --> 00:09:22,158
Well done.
It smells amazing.
237
00:09:22,238 --> 00:09:24,580
Now tonight,
Chef Edward Lee
238
00:09:24,660 --> 00:09:27,027
also cooked live
in front of you.
239
00:09:27,062 --> 00:09:29,029
Edward, please bring
your dishes up.
240
00:09:29,064 --> 00:09:30,564
Thank you.
241
00:09:30,599 --> 00:09:32,299
Wow.
242
00:09:32,334 --> 00:09:34,401
All right, Chef Edward.
243
00:09:34,436 --> 00:09:38,405
What did you make for your first ever
MasterChef mystery box?
244
00:09:38,440 --> 00:09:40,674
I was inspired by the wonderful green
things in the kitchen.
245
00:09:40,709 --> 00:09:43,043
So we did
a green curry shrimp,
246
00:09:43,078 --> 00:09:44,511
and we made some
green bamboo rice.
247
00:09:44,546 --> 00:09:46,446
I found some green
serrano peppers.
248
00:09:46,482 --> 00:09:47,714
And then we have
our herb salad.
249
00:09:47,750 --> 00:09:50,050
Mint, dill, cilantro.
250
00:09:50,085 --> 00:09:52,152
and a little bit of a green
apple and ginger at the end.
251
00:09:52,187 --> 00:09:53,620
- Beautiful.
- Amazing. Amazing.
252
00:09:53,655 --> 00:09:55,522
Oh, my gosh.
253
00:09:55,557 --> 00:09:57,624
Chef Edward Lee's dish
looks amazing.
254
00:09:57,659 --> 00:09:59,226
It's just so vibrant
and green,
255
00:09:59,261 --> 00:10:01,194
and you can tell
that there's a play on texture.
256
00:10:01,230 --> 00:10:03,497
He has something crunchy
and something smooth with the curry.
257
00:10:03,532 --> 00:10:06,066
Tender with the shrimp.
He's just very mindful
258
00:10:06,101 --> 00:10:07,567
of all of that,
how everything goes together.
259
00:10:07,603 --> 00:10:09,136
- So, it's really inspiring.
- Here's the thing.
260
00:10:09,171 --> 00:10:10,337
It doesn't taste
261
00:10:10,372 --> 00:10:11,772
like you cooked on a budget.
262
00:10:11,807 --> 00:10:12,773
- Thank you. So can I stay?
- Really good.
263
00:10:12,808 --> 00:10:14,040
You can definitely stay.
264
00:10:14,076 --> 00:10:15,542
Okay, thank you.
265
00:10:15,577 --> 00:10:18,345
But now, we need to select
266
00:10:18,380 --> 00:10:19,746
the three home cooks
that we think delivered
267
00:10:19,782 --> 00:10:22,716
the best plates tonight.
268
00:10:22,751 --> 00:10:27,320
So let's have a more
intense look.
269
00:10:27,356 --> 00:10:29,256
Throughout the mystery
box challenge,
270
00:10:29,291 --> 00:10:32,325
the judges taste elements
of all the home cooks' dishes.
271
00:10:32,361 --> 00:10:33,560
As they come together...
272
00:10:33,595 --> 00:10:35,996
- Wow.
- they now take one final look
273
00:10:36,031 --> 00:10:38,231
to choose the top three
standouts.
274
00:10:38,267 --> 00:10:39,466
- It's good.
- Thank you, Chef.
275
00:10:39,501 --> 00:10:42,102
And the winner of this
challenge will receive
276
00:10:42,137 --> 00:10:44,337
a major advantage
in the next round.
277
00:10:46,708 --> 00:10:50,343
The first home cook
took this idea
278
00:10:50,379 --> 00:10:52,112
of a budget-friendly dish
279
00:10:52,147 --> 00:10:54,281
and took it to a whole
'nother level.
280
00:10:54,316 --> 00:10:56,483
Congratulations...
281
00:10:56,518 --> 00:10:58,218
Shaun.
282
00:10:58,253 --> 00:10:59,653
Thank you, Chef.
283
00:10:59,688 --> 00:11:01,488
I'm super stoked.
284
00:11:01,523 --> 00:11:03,657
This is such an honor to be
bringing this beautiful dish
285
00:11:03,692 --> 00:11:05,158
up to these judges.
286
00:11:05,194 --> 00:11:07,060
- Good job.
- Thank you, Chef.
287
00:11:07,095 --> 00:11:08,995
I've been waiting
to catch fire in this thing.
288
00:11:09,031 --> 00:11:10,430
So this is my
moment tonight.
289
00:11:10,466 --> 00:11:12,666
Chefs. Ahem.
290
00:11:12,701 --> 00:11:15,602
You've never been in the top
three of a mystery box before.
291
00:11:15,637 --> 00:11:17,704
Feels great. I want to be up here
all the time.
292
00:11:17,739 --> 00:11:20,440
Great. And what's the dish?
293
00:11:20,476 --> 00:11:22,409
Today, we have
a trout amandine
294
00:11:22,444 --> 00:11:24,177
with white wax beans,
295
00:11:24,213 --> 00:11:27,647
sugar snap peas and a light,
fresh fish broth for you.
296
00:11:27,683 --> 00:11:29,216
And how much did you end up
spending of that $20?
297
00:11:29,251 --> 00:11:31,585
- Twenty dollars on the dot.
- On the dot.
298
00:11:31,620 --> 00:11:34,354
I don't cook all the time
for a family of four,
299
00:11:34,389 --> 00:11:37,424
but my best friend and his wife,
they have a 1 1/2-year-old.
300
00:11:37,459 --> 00:11:39,326
And I cook for them
as much as I can.
301
00:11:39,361 --> 00:11:42,963
They're basically the closest thing
I have to family in Vegas.
302
00:11:44,233 --> 00:11:46,333
- It's a nice dish.
- Thank you very much, Chef.
303
00:11:46,368 --> 00:11:48,435
It's light, it's refreshing, it's crisp.
304
00:11:48,470 --> 00:11:50,270
There's an elegance to it.
305
00:11:50,305 --> 00:11:52,038
I think the snap peas
bring a nice earthiness to it.
306
00:11:52,074 --> 00:11:55,275
My one comment would be
that I wish the trout skin
307
00:11:55,310 --> 00:11:57,010
- was a little crispier.
- A little crispier, yeah.
308
00:11:57,045 --> 00:11:58,645
But you would never know
that all four of these dishes
309
00:11:58,680 --> 00:12:01,615
came out of that single
$20 bill.
310
00:12:01,650 --> 00:12:02,749
And it's clear that you
311
00:12:02,784 --> 00:12:04,317
really knocked this one
out of the park.
312
00:12:04,353 --> 00:12:06,253
Thank you very much, Chef.
313
00:12:06,288 --> 00:12:08,088
- Chef.
- How you doing?
314
00:12:08,123 --> 00:12:10,023
- I'm doing great now.
- It's beautiful.
315
00:12:10,058 --> 00:12:13,226
This is MasterChef. I wanted
to elevate it as much as I could, Chef.
316
00:12:14,463 --> 00:12:16,196
That is perfectly
cooked trout.
317
00:12:16,231 --> 00:12:19,065
- Thank you very much, Chef.
- Your broth is seasoned nicely.
318
00:12:19,101 --> 00:12:21,134
And it's just kind of
complementing the fish.
319
00:12:21,169 --> 00:12:23,136
- Thank you very much, Chef.
- I'd eat that every night.
320
00:12:23,171 --> 00:12:24,504
- Thank you.
- Thank you very much, Chef.
321
00:12:24,540 --> 00:12:26,206
It's an honor.
Thank you.
322
00:12:26,241 --> 00:12:27,674
Good job, Shaun.
323
00:12:27,709 --> 00:12:29,910
Good job, Shaun!
324
00:12:29,945 --> 00:12:31,711
The second dish that we'd like
to examine even further tonight.
325
00:12:31,747 --> 00:12:33,680
This individual
really showed
326
00:12:33,715 --> 00:12:36,383
how to stretch
$20 beyond belief.
327
00:12:36,418 --> 00:12:39,152
I felt that it was more
than family style.
328
00:12:39,187 --> 00:12:41,454
It looked elevated.
329
00:12:41,490 --> 00:12:43,290
Please step up...
330
00:12:43,325 --> 00:12:45,191
Brandi.
331
00:12:45,227 --> 00:12:50,130
Yay! Twenty-dollar budget,
$19, dollar to spare.
332
00:12:50,165 --> 00:12:51,565
And these are L.A. prices.
333
00:12:51,645 --> 00:12:53,633
- Let's go. - This is my first
mystery box challenge
334
00:12:53,669 --> 00:12:55,168
where I've been
in the top three,
335
00:12:55,203 --> 00:12:56,603
and I am so excited
right now,
336
00:12:56,638 --> 00:13:00,006
because all these judges are getting
ready to taste my food.
337
00:13:00,042 --> 00:13:01,508
Brandi, describe
your dish, please.
338
00:13:01,543 --> 00:13:03,443
I've made a cast-iron,
skillet-seared
339
00:13:03,478 --> 00:13:06,379
chicken thigh over a roasted
red pepper polenta
340
00:13:06,415 --> 00:13:08,682
with a roasted red pepper
gastrique
341
00:13:08,717 --> 00:13:10,650
and a fried green tomato.
342
00:13:10,686 --> 00:13:12,085
After I seared the chicken,
343
00:13:12,120 --> 00:13:14,087
I actually sautéed
the roasted red peppers
344
00:13:14,122 --> 00:13:15,989
in the chicken fat,
345
00:13:16,024 --> 00:13:17,724
and then mixed them
into the polenta.
346
00:13:17,759 --> 00:13:19,392
- Where'd you learn that from?
- I love putting meat fat
347
00:13:19,428 --> 00:13:20,594
in everything
that I eat.
348
00:13:20,629 --> 00:13:22,195
Growing up in the south,
349
00:13:22,230 --> 00:13:23,530
anything that you cooked,
350
00:13:23,565 --> 00:13:26,032
there's some kind
of fat in it.
351
00:13:27,102 --> 00:13:28,702
It's delicious.
352
00:13:28,737 --> 00:13:30,570
It looks beautiful.
Tomato's delicious.
353
00:13:30,606 --> 00:13:32,572
Just need a bit
more vinegar in there,
354
00:13:32,608 --> 00:13:34,507
because it needs that acidity
to wake up that polenta.
355
00:13:34,543 --> 00:13:36,109
But you did
a really good job.
356
00:13:36,144 --> 00:13:38,712
I mean, I can see you're used to
cooking on a budget,
357
00:13:38,747 --> 00:13:39,879
- and it shows.
- Thank you.
358
00:13:39,915 --> 00:13:41,247
Well done.
Really good.
359
00:13:44,519 --> 00:13:46,953
Give me a fist bump.
Kentucky!
360
00:13:46,989 --> 00:13:50,290
All right, ahem, let's get back to
being professional.
361
00:13:54,229 --> 00:13:56,029
Listen, this
is a great dish.
362
00:13:56,064 --> 00:13:57,330
I think going
the simple route,
363
00:13:57,366 --> 00:13:59,165
going with simple flavors,
honest flavors...
364
00:13:59,201 --> 00:14:01,267
- ...is wonderful.
- Thank you, Chef.
365
00:14:01,303 --> 00:14:03,003
Tomatoes I would have cooked
a little bit less,
366
00:14:03,038 --> 00:14:05,572
but other than that,
this will feed a family of four.
367
00:14:05,607 --> 00:14:07,641
And they're full,
which is important.
368
00:14:07,676 --> 00:14:09,109
- Fabulous job.
- Thank you.
369
00:14:09,144 --> 00:14:10,677
Good job, Brandi!
370
00:14:10,712 --> 00:14:12,512
Good job, Brandi!
371
00:14:12,547 --> 00:14:14,114
Good job, Mama.
372
00:14:14,149 --> 00:14:16,082
Thank you.
373
00:14:16,118 --> 00:14:18,685
The third and final dish we want
to take a closer look at.
374
00:14:18,720 --> 00:14:22,288
This home cook did so much
in such little time,
375
00:14:22,324 --> 00:14:25,325
we can tell this home cook
has got a lot of experience
376
00:14:25,360 --> 00:14:27,661
cooking for a big family.
377
00:14:27,696 --> 00:14:30,897
The firehouse family.
Eric, where are you?
378
00:14:30,932 --> 00:14:32,399
Right here, Chef.
379
00:14:32,434 --> 00:14:35,135
This is definitely a first for me
in the MasterChef kitchen.
380
00:14:35,170 --> 00:14:37,837
I haven't been on top of the
mystery box challenges before.
381
00:14:37,873 --> 00:14:39,506
It's an amazing,
amazing feeling,
382
00:14:39,541 --> 00:14:41,374
especially because
just a couple of weeks ago
383
00:14:41,410 --> 00:14:44,477
I was making this dish
for a bunch of guys at the firehouse.
384
00:14:44,513 --> 00:14:46,546
And now I have some
of the greatest culinary names
385
00:14:46,581 --> 00:14:49,049
in the world
about to taste it.
386
00:14:49,084 --> 00:14:50,650
All right. Tell me, Eric,
what'd you make?
387
00:14:50,686 --> 00:14:52,285
Born and raised in Queens,
New York, to an Italian family,
388
00:14:52,320 --> 00:14:53,586
so I have a little
of the Italian essence in this.
389
00:14:53,622 --> 00:14:56,656
So tonight I have here
a butterfly chicken breast
390
00:14:56,692 --> 00:14:58,625
stuffed with Parmesan cheese,
shallots, garlic,
391
00:14:58,660 --> 00:15:00,193
some sautéed spinach.
392
00:15:00,228 --> 00:15:01,961
And on top, I have a basil
spinach pesto.
393
00:15:01,997 --> 00:15:04,197
and some roasted asparagus.
394
00:15:04,232 --> 00:15:07,233
I actually still have one dollar left,
so I think I killed it.
395
00:15:07,269 --> 00:15:09,069
Great portion.
396
00:15:09,104 --> 00:15:11,438
The flavors are perfect.
The pesto's really nice.
397
00:15:11,473 --> 00:15:13,239
It just wakes everything up.
398
00:15:13,275 --> 00:15:15,108
Why didn't you remove
the bone after it was cooked?
399
00:15:15,143 --> 00:15:17,210
I think the bones gives
a lot of flavor and keeps it juicy.
400
00:15:17,245 --> 00:15:19,045
I agree. You can cook it
with the bone,
401
00:15:19,081 --> 00:15:20,547
but you can remove the bone
after it's done cooking.
402
00:15:20,582 --> 00:15:22,315
But otherwise, man,
that's a killer dish.
403
00:15:22,350 --> 00:15:24,584
Thank you, Chef.
404
00:15:27,489 --> 00:15:29,522
It's delicious.
It's got a great richness,
405
00:15:29,558 --> 00:15:31,357
some boldness,
some depth of flavor.
406
00:15:31,393 --> 00:15:33,760
That pesto is a recipe
in and of itself
407
00:15:33,795 --> 00:15:35,228
that I feel like
all of America will want.
408
00:15:35,263 --> 00:15:37,130
For the base of the dish,
409
00:15:37,165 --> 00:15:40,467
I would have loved to see
spaghetti squash instead.
410
00:15:40,502 --> 00:15:42,669
Something that helps feel
like it's greater
411
00:15:42,704 --> 00:15:45,205
than the sum of the parts
that you put into it.
412
00:15:45,240 --> 00:15:47,340
But that pesto
gets a salute from me.
413
00:15:47,375 --> 00:15:48,575
- Nice job.
- Thank you, Chef.
414
00:15:48,610 --> 00:15:51,177
Good job, Eric!
415
00:15:56,451 --> 00:15:58,384
I got to say, guys,
416
00:15:58,420 --> 00:16:01,988
what you each managed to do
to stretch that $20
417
00:16:02,023 --> 00:16:05,158
is pretty incredible,
because those dishes
418
00:16:05,193 --> 00:16:07,093
were not only beautiful,
they were delicious.
419
00:16:07,129 --> 00:16:09,562
Shaun's dish
looks absolutely amazing.
420
00:16:09,598 --> 00:16:12,165
It looks like it came
straight out of a magazine.
421
00:16:12,200 --> 00:16:15,101
The person who will get
a huge advantage...
422
00:16:15,137 --> 00:16:17,270
Eric has made
a huge chicken breast,
423
00:16:17,305 --> 00:16:19,739
which is hearty
and filling.
424
00:16:19,775 --> 00:16:22,709
The person whose dish
will be featured
425
00:16:22,744 --> 00:16:24,344
in "Family Circle" magazine.
426
00:16:24,379 --> 00:16:27,914
But my dish best
utilized the $20,
427
00:16:27,949 --> 00:16:30,083
because I have
a fully completed meal
428
00:16:30,118 --> 00:16:31,518
that will fill
your family up.
429
00:16:31,553 --> 00:16:34,821
Congratulations goes to...
430
00:16:41,363 --> 00:16:44,748
The person who will get
a huge advantage.
431
00:16:44,828 --> 00:16:47,467
The person whose dish
will be featured
432
00:16:47,502 --> 00:16:49,969
in "Family Circle" magazine.
433
00:16:50,005 --> 00:16:53,052
Congratulations...
434
00:16:53,132 --> 00:16:54,741
Shaun.
435
00:16:54,776 --> 00:16:56,176
Yeah, Shaun!
436
00:16:56,211 --> 00:16:58,411
- Well done.
- Please, come join us.
437
00:17:02,507 --> 00:17:05,107
- Way to go, Eric.
- Good job, Eric.
438
00:17:05,143 --> 00:17:07,877
All right, Shaun,
because you just won
439
00:17:07,912 --> 00:17:10,012
the last mystery
box challenge,
440
00:17:10,048 --> 00:17:12,281
you're about to get
a huge advantage.
441
00:17:12,317 --> 00:17:13,816
Nice.
442
00:17:23,604 --> 00:17:24,803
Look, our faces on a plate.
443
00:17:26,707 --> 00:17:28,106
Oh, my gosh.
444
00:17:29,310 --> 00:17:31,243
Ooh.
445
00:17:31,278 --> 00:17:33,712
Oh, my gosh.
446
00:17:36,083 --> 00:17:37,282
What the heck is
going on around here?
447
00:17:37,318 --> 00:17:39,585
Is this MasterChef,
or is this
448
00:17:39,620 --> 00:17:42,087
some weird, sick horror
cooking competition?
449
00:17:43,157 --> 00:17:44,189
Diamond, you good?
450
00:17:44,225 --> 00:17:45,257
Perfect.
451
00:17:45,292 --> 00:17:47,826
Right. These are
some of the cheapest,
452
00:17:47,861 --> 00:17:51,196
the most underused cuts of meat,
the bits that most people
453
00:17:51,232 --> 00:17:52,397
ignore or throw away.
454
00:17:52,433 --> 00:17:54,132
I can't look.
455
00:17:54,168 --> 00:17:55,400
But they can
all be delicious
456
00:17:55,436 --> 00:17:57,202
if you cook them right.
457
00:17:57,238 --> 00:17:59,404
Your job tonight
is to give one cut
458
00:17:59,440 --> 00:18:01,840
to each of your fellow
competitors.
459
00:18:01,875 --> 00:18:04,343
- Oh, my God.
- I look out on the crowd,
460
00:18:04,378 --> 00:18:06,411
and my competitors'
heads are spinning
461
00:18:06,447 --> 00:18:08,146
just like my turntables
do in Vegas.
462
00:18:08,182 --> 00:18:11,750
- Oh, God.
- I'm the master of this challenge.
463
00:18:11,785 --> 00:18:13,285
And these guys
better be scared.
464
00:18:14,755 --> 00:18:17,289
The cuts are lamb kidneys,
465
00:18:17,324 --> 00:18:19,558
pig tripe, cow cheek,
466
00:18:19,593 --> 00:18:21,627
chicken liver,
cow sweetbreads,
467
00:18:21,662 --> 00:18:24,263
lamb tongue,
chicken oysters,
468
00:18:24,298 --> 00:18:25,397
lamb heart,
469
00:18:25,432 --> 00:18:27,466
pig tails, pig ears,
470
00:18:27,501 --> 00:18:30,302
chicken feet
and bull testicles.
471
00:18:30,337 --> 00:18:33,038
I don't like that grin
on Shaun's face at all.
472
00:18:34,608 --> 00:18:37,609
Shaun has got some
serious power right now,
473
00:18:37,645 --> 00:18:39,111
Growing up in Plainfield,
Illinois,
474
00:18:39,146 --> 00:18:43,081
my mom and dad weren't serving
me cow testicles and tripe.
475
00:18:43,117 --> 00:18:45,717
So it's not something
that's in my comfort zone
476
00:18:45,753 --> 00:18:47,185
and not something I know
how to cook with.
477
00:18:47,221 --> 00:18:50,422
Nathan, which one
would you love to have tonight?
478
00:18:50,457 --> 00:18:51,890
Honestly, I'd love to have
any of them.
479
00:18:51,925 --> 00:18:55,027
- I've cooked them all before.
- Seriously? Even the testicles?
480
00:18:55,062 --> 00:18:58,330
Testicles are the best part.
481
00:18:58,365 --> 00:19:00,098
All right, Shaun,
you may have noticed
482
00:19:00,134 --> 00:19:03,368
that there are 13 plates
with 13 gorgeous faces on there.
483
00:19:03,404 --> 00:19:07,739
But there are just
12 cuts of meat.
484
00:19:07,775 --> 00:19:10,509
That's because you have
one more advantage, Shaun.
485
00:19:10,544 --> 00:19:14,479
You also get to save
one home cook
486
00:19:14,515 --> 00:19:17,749
from facing
elimination tonight.
487
00:19:17,785 --> 00:19:20,419
Okay, Shaun,
it's time to put
488
00:19:20,454 --> 00:19:22,621
one cut of meat
on each face.
489
00:19:22,656 --> 00:19:24,423
Okay. Beef cheeks.
490
00:19:24,458 --> 00:19:28,026
I know beef cheeks
are very, very temperamental to cook.
491
00:19:28,062 --> 00:19:29,761
I want to see how good
this guy is.
492
00:19:29,797 --> 00:19:33,165
So for that reason,
I'm going to give these to Terry.
493
00:19:33,200 --> 00:19:34,599
Terry, wow.
494
00:19:34,635 --> 00:19:36,868
Tripe, tripe, tripe.
I think this person's
495
00:19:36,904 --> 00:19:38,570
probably never seen
tripe before.
496
00:19:38,605 --> 00:19:41,673
So I'm pretty confident
they're going to be
497
00:19:41,709 --> 00:19:44,509
way outside of their box.
498
00:19:44,545 --> 00:19:46,311
And for that reason,
I'm going with Diana.
499
00:19:47,548 --> 00:19:48,547
Kidneys.
500
00:19:48,582 --> 00:19:49,915
My strategy is to give
501
00:19:49,950 --> 00:19:50,916
the harder cuts
to the weak links.
502
00:19:50,951 --> 00:19:52,351
Katie.
503
00:19:52,386 --> 00:19:54,519
I came here to compete against
the best of the best in America.
504
00:19:54,555 --> 00:19:56,588
Chicken livers. I'm going to give
these to Diamond.
505
00:19:56,623 --> 00:19:58,557
It's going to make me
bring my A game.
506
00:19:58,592 --> 00:20:00,192
Pig ears,
that's Tanorria.
507
00:20:00,227 --> 00:20:02,527
I want to be the top dog
in the MasterChef kitchen.
508
00:20:02,563 --> 00:20:04,429
Giving sweetbreads to David.
509
00:20:04,465 --> 00:20:05,764
Who wants the tongue?
510
00:20:05,799 --> 00:20:07,366
I'm going to have
to give the tongue
511
00:20:07,401 --> 00:20:09,434
- to Mr. D'Andre.
- Such a gentleman.
512
00:20:09,470 --> 00:20:11,870
The heart, I'm going
to give this to Andrea.
513
00:20:11,905 --> 00:20:13,071
Whoo!
514
00:20:13,107 --> 00:20:14,239
I'm going to give
the pig's tail to Nathan.
515
00:20:14,274 --> 00:20:15,607
Wow!
516
00:20:15,642 --> 00:20:16,908
Chicken feet,
I'm going to give these to Eric.
517
00:20:16,944 --> 00:20:18,677
Chicken oysters,
Mr. Alejandro.
518
00:20:18,712 --> 00:20:20,278
Oh.
519
00:20:20,314 --> 00:20:24,483
So we got two faces left.
We got Dan, Brandi.
520
00:20:24,518 --> 00:20:26,818
Bull testicles.
Where are they going?
521
00:20:28,455 --> 00:20:31,156
It's just the balls
and the save.
522
00:20:31,191 --> 00:20:32,691
I feel like I'm at
the Pearly Gates right now,
523
00:20:32,726 --> 00:20:35,594
and I'm either going
to Heaven or Hell.
524
00:20:35,629 --> 00:20:37,496
And I am freaking out.
525
00:20:38,866 --> 00:20:39,831
I have to give these to Dan.
526
00:20:39,867 --> 00:20:41,466
No!
527
00:20:44,371 --> 00:20:46,338
- Dan, how do you feel?
- I just got balls, Chef.
528
00:20:46,373 --> 00:20:48,640
It's pretty self-explanatory.
529
00:20:48,675 --> 00:20:54,045
Brandi, you and Shaun can head up
to the safety of the balcony.
530
00:20:54,081 --> 00:20:56,815
I have never been so excited
in this competition
531
00:20:56,850 --> 00:20:59,184
than I am right now.
532
00:20:59,219 --> 00:21:01,153
I don't have to cook
bull testicles.
533
00:21:01,188 --> 00:21:02,888
I'm up safe on the balcony.
534
00:21:02,923 --> 00:21:05,190
And I am just fearful
for the competitors
535
00:21:05,225 --> 00:21:07,159
down on the floor.
536
00:21:07,194 --> 00:21:09,494
You'll now have 45 minutes
537
00:21:09,530 --> 00:21:13,665
to cook us a dish with the cut
that Shaun chose for you.
538
00:21:13,700 --> 00:21:16,268
- Is everyone ready?
- Yes, Chef!
539
00:21:16,303 --> 00:21:20,806
All right.
Your 45 minutes starts now.
540
00:21:20,841 --> 00:21:22,574
Let's go, guys.
541
00:21:22,609 --> 00:21:23,809
You all got this.
542
00:21:26,213 --> 00:21:27,345
Stock, stock, stock, stock.
543
00:21:27,381 --> 00:21:29,014
- Ugh.
- Excuse me.
544
00:21:29,049 --> 00:21:30,482
So I cooked chicken for the
guys at the firehouse
545
00:21:30,517 --> 00:21:31,650
all the time.
546
00:21:31,685 --> 00:21:34,085
Big chicken breast,
nice chicken thigh.
547
00:21:34,121 --> 00:21:35,387
You know, something
with a lot of meat on it.
548
00:21:35,422 --> 00:21:36,388
All right,
all right.
549
00:21:36,423 --> 00:21:38,557
Not a claw
with nails.
550
00:21:38,592 --> 00:21:40,192
So this is going
to be interesting.
551
00:21:43,864 --> 00:21:48,567
I am making a kale
and black-eyed pea salad
552
00:21:48,602 --> 00:21:51,369
with crispy pig ear
and an apricot vinaigrette.
553
00:21:51,405 --> 00:21:52,904
I've never cooked
with pig ear before.
554
00:21:52,940 --> 00:21:55,106
But when I make pork,
my friends and family,
555
00:21:55,142 --> 00:21:57,008
they tell me it's so good they
want to rub it on their face.
556
00:21:57,044 --> 00:21:58,510
So I'm going
to knock this out.
557
00:22:00,013 --> 00:22:02,514
I have lamb tongue,
558
00:22:02,549 --> 00:22:05,016
so I'm going to be
pressure-cooking my tongue
559
00:22:05,052 --> 00:22:06,485
in pastrami spices
and vegetables,
560
00:22:06,520 --> 00:22:09,221
and I'm going to serve it with
a smooth and creamy parsnip puree,
561
00:22:09,256 --> 00:22:10,489
with an herb salad.
562
00:22:10,524 --> 00:22:11,923
I don't think Shaun
sees me as a threat,
563
00:22:11,959 --> 00:22:13,492
and I definitely hope
that at this challenge,
564
00:22:13,527 --> 00:22:15,560
I show him that
I really, really am.
565
00:22:15,596 --> 00:22:17,562
Whew, it's a good day
to be up here.
566
00:22:17,598 --> 00:22:19,431
Oh, my gosh, I know.
567
00:22:21,435 --> 00:22:24,703
I'm making a pork tail
barbecue sandwich.
568
00:22:24,738 --> 00:22:26,004
I have an advantage
over the other contestants,
569
00:22:26,039 --> 00:22:27,772
because I've cooked
pork tail before.
570
00:22:27,808 --> 00:22:28,974
When I lived in Africa,
571
00:22:29,009 --> 00:22:31,343
my mom did a lot
of pork sandwiches.
572
00:22:31,378 --> 00:22:34,079
So I'm 100% confident
in my dish.
573
00:22:34,114 --> 00:22:35,847
Probably in the top two.
574
00:22:35,883 --> 00:22:38,550
So, guys, big elimination
challenge tonight.
575
00:22:38,585 --> 00:22:41,620
- This is a tough one.
- Forty-five minutes
576
00:22:41,655 --> 00:22:44,556
you have to do these things:
the pig ears, the beef cheeks.
577
00:22:44,591 --> 00:22:46,091
- Tripe.
- You guys do not make it easy on this.
578
00:22:46,126 --> 00:22:47,392
But that's how
they get better every week.
579
00:22:47,427 --> 00:22:49,661
The harder we make it
for them,
580
00:22:49,696 --> 00:22:51,897
the quicker they grow,
the stronger they grow.
581
00:22:51,932 --> 00:22:53,665
- Yeah.
- Come on.
582
00:22:55,636 --> 00:22:56,801
Right behind you, David.
583
00:22:56,837 --> 00:22:59,738
Twenty-five minutes
to go, guys.
584
00:22:59,773 --> 00:23:01,806
Katie, what kind of protein
did you get tonight?
585
00:23:01,842 --> 00:23:03,508
Oh, I got the kidney.
And I've decided to cube it,
586
00:23:03,544 --> 00:23:05,377
because I'm going
to do it, actually,
587
00:23:05,412 --> 00:23:06,912
- in an Indian curried stew.
- So you're going to braise it.
588
00:23:06,947 --> 00:23:08,880
With lots of vegetables.
Yeah. I'm a personal trainer.
589
00:23:08,916 --> 00:23:10,081
I know the kidney
works pretty hard,
590
00:23:10,117 --> 00:23:11,716
so I know it's probably tough.
591
00:23:11,752 --> 00:23:13,118
I need to get it
in that brine quick
592
00:23:13,153 --> 00:23:14,519
and get it in there
as long as I can.
593
00:23:14,555 --> 00:23:15,787
I want to show Shaun
594
00:23:15,822 --> 00:23:17,556
that I'm in this game
to fight.
595
00:23:17,591 --> 00:23:18,890
- I think he should watch out for me.
- I'll leave you to it.
596
00:23:18,926 --> 00:23:19,891
Good luck.
597
00:23:19,927 --> 00:23:21,760
Thank you.
598
00:23:22,829 --> 00:23:24,195
- Eric from Queens.
- Chef.
599
00:23:24,231 --> 00:23:25,764
What's the dish
that you're doing?
600
00:23:25,799 --> 00:23:28,400
A chicken foot Madeira,
reversal garlic, mashed potatoes.
601
00:23:28,435 --> 00:23:30,035
Where had we seen
that one before?
602
00:23:30,070 --> 00:23:32,971
In my head, Chef. Trying to bring
my Italian to see what I can do.
603
00:23:33,006 --> 00:23:35,073
Do you have any sugges
for getting this membrane off
604
00:23:35,108 --> 00:23:36,808
without getting
the meat off?
605
00:23:36,843 --> 00:23:39,878
There's no membrane on it.
It's called skin.
606
00:23:39,913 --> 00:23:41,246
He was trying to take the membrane
off the chicken feet.
607
00:23:41,281 --> 00:23:42,614
There's no membrane.
608
00:23:42,649 --> 00:23:44,516
- The flavor's in there.
- Yes, Chef.
609
00:23:44,551 --> 00:23:45,951
Don't funny around
peeling them.
610
00:23:45,986 --> 00:23:47,452
- There's nothing to peel.
- Just get them in there.
611
00:23:47,487 --> 00:23:48,687
Might as well give
the ( bleep ) a manicure
612
00:23:48,722 --> 00:23:50,121
with the fingers
like that, yes?
613
00:23:50,157 --> 00:23:51,756
Yes, Chef.
614
00:23:51,792 --> 00:23:54,059
Come on, black-eyed peas.
615
00:23:54,094 --> 00:23:56,561
Twenty minutes remaining.
616
00:23:56,597 --> 00:23:59,598
Oh, crap.
617
00:23:59,633 --> 00:24:01,766
Damn it.
618
00:24:01,802 --> 00:24:04,502
D'Andre looks like
he's just slowly unraveling.
619
00:24:04,538 --> 00:24:06,371
What the hell?
620
00:24:06,406 --> 00:24:09,608
Oh, my God.
I burnt the parsnip puree.
621
00:24:09,643 --> 00:24:11,409
Once you've scalded
cream and milk,
622
00:24:11,445 --> 00:24:12,944
there's no turning back.
623
00:24:12,980 --> 00:24:15,947
- Oh, he's falling apart.
- He is falling apart.
624
00:24:15,983 --> 00:24:16,948
Oh, damn,
625
00:24:16,984 --> 00:24:18,116
I didn't want to do that.
626
00:24:18,151 --> 00:24:20,051
Oh, my God.
627
00:24:20,087 --> 00:24:21,553
Tonight, the plan
is I'm trimming the fat
628
00:24:21,588 --> 00:24:23,021
off this MasterChef
competition.
629
00:24:23,056 --> 00:24:25,657
I'm pretty sure I scored
a direct hit on D'Andre.
630
00:24:25,692 --> 00:24:28,660
Damn it. Not feeling
good right now.
631
00:24:34,424 --> 00:24:36,624
Here we go,
20 minutes remaining.
632
00:24:36,659 --> 00:24:40,027
They may be cheap cuts,
but they can taste incredible.
633
00:24:40,063 --> 00:24:43,297
Oh, crap. Damn it.
634
00:24:43,333 --> 00:24:45,967
D'Andre looks like
he's just slowly unraveling.
635
00:24:46,002 --> 00:24:49,203
What the hell?
Oh, my God.
636
00:24:49,238 --> 00:24:53,174
Everything's going wrong.
I burnt the parsnip puree.
637
00:24:53,209 --> 00:24:54,508
Oh, he's falling apart.
638
00:24:54,544 --> 00:24:55,943
Damn it.
639
00:24:55,979 --> 00:24:57,545
I'm very worried about
D'Andre at this point.
640
00:24:57,580 --> 00:24:59,981
Oh, man. I'm not
feeling good right now.
641
00:25:00,016 --> 00:25:03,084
Think I might
have been successful
642
00:25:03,119 --> 00:25:04,518
in my approach
to get him gone.
643
00:25:04,554 --> 00:25:07,154
All right, D'Andre.
644
00:25:07,190 --> 00:25:08,356
- Yes, Chef.
- What's going on
645
00:25:08,391 --> 00:25:09,590
with the parsnip puree?
646
00:25:09,625 --> 00:25:10,992
We're just gonna 86 that.
647
00:25:11,027 --> 00:25:12,360
That's worrisome.
648
00:25:12,395 --> 00:25:14,195
You're gonna be really
down to the minute.
649
00:25:14,230 --> 00:25:17,164
I'm braising my tongue now.
It's got 7 minutes left to go.
650
00:25:17,200 --> 00:25:19,500
So get everything
on your dish ready to go,
651
00:25:19,535 --> 00:25:23,304
so those last few minutes
you can focus on the dip.
652
00:25:23,339 --> 00:25:26,140
- Understood, Chef.
- Good luck, D'Andre.
653
00:25:26,175 --> 00:25:27,541
Yes, Chef.
654
00:25:31,347 --> 00:25:32,580
Diana, how you feeling?
655
00:25:32,615 --> 00:25:34,048
I'm feeling okay.
656
00:25:34,083 --> 00:25:35,583
Ever cooked
with tripe before?
657
00:25:35,618 --> 00:25:37,585
- I've never cooked tripe before.
- Tasted it before?
658
00:25:37,620 --> 00:25:38,986
- No.
- It's the line of the stomach.
659
00:25:39,022 --> 00:25:40,187
Very hard to get right.
660
00:25:40,223 --> 00:25:42,089
Tell me about this.
What are you doing?
661
00:25:42,125 --> 00:25:43,924
I love spicy Mexican flair,
662
00:25:43,960 --> 00:25:46,160
- so I'm doing menudo.
- A Mexican tripe soup.
663
00:25:46,195 --> 00:25:48,496
- What's the base in here?
- Tomatoes, beef stock,
664
00:25:48,531 --> 00:25:53,000
lime, corn,
poblano peppers and jalapeños.
665
00:25:53,036 --> 00:25:54,568
Wow.
666
00:25:54,604 --> 00:25:56,470
- Too hot?
- That fryer needs to be hotter
667
00:25:56,506 --> 00:25:58,372
so it gets crispier.
668
00:25:58,408 --> 00:25:59,573
Otherwise it's going
to be soggy.
669
00:25:59,609 --> 00:26:01,175
Fifteen minutes to go.
Good luck.
670
00:26:01,210 --> 00:26:02,643
Yes, Chef.
Thank you.
671
00:26:05,048 --> 00:26:07,281
I'm making deep-fried
Rocky Mountain oysters
672
00:26:07,316 --> 00:26:09,016
on a bed of peppers.
673
00:26:09,052 --> 00:26:10,951
Even though I've never
cooked testicles,
674
00:26:10,987 --> 00:26:12,386
they're a big dish
in North Carolina.
675
00:26:12,422 --> 00:26:13,988
So this is really
in my blood.
676
00:26:14,023 --> 00:26:17,224
Eight minutes left, guys.
677
00:26:17,260 --> 00:26:19,393
- Alejandro.
- Hello.
678
00:26:19,429 --> 00:26:21,862
So, what cut did Shaun
give you tonight?
679
00:26:21,898 --> 00:26:25,499
I am making chicken oysters
over a fried plantain
680
00:26:25,535 --> 00:26:27,835
with a side of mango
guacamole.
681
00:26:27,870 --> 00:26:29,904
- Now you can't screw these up.
- I know that.
682
00:26:29,939 --> 00:26:31,238
I mean, there's a great
protein to work with.
683
00:26:31,274 --> 00:26:34,408
But the simplest protein
of the 12 proteins.
684
00:26:34,444 --> 00:26:36,277
- I'm not going home tonight.
- All right.
685
00:26:36,312 --> 00:26:37,344
- Good luck, Alejandro.
- Thank you very much.
686
00:26:39,982 --> 00:26:41,849
Is somebody worried
about Diana?
687
00:26:41,884 --> 00:26:43,884
Diana doesn't seem
to know what she's doing.
688
00:26:43,920 --> 00:26:45,419
She's not got
a grasp on that.
689
00:26:45,455 --> 00:26:46,987
We tasted
the base of the soup,
690
00:26:47,023 --> 00:26:48,856
but I don't think
she understands
691
00:26:48,891 --> 00:26:51,125
how bland that tripe is.
692
00:26:51,160 --> 00:26:53,194
I'm very worried about Eric.
693
00:26:53,229 --> 00:26:55,896
He was trying to peel
the skin off the chicken.
694
00:26:55,932 --> 00:26:57,565
- Raw?
- He thought the skin
695
00:26:57,600 --> 00:26:59,266
- was a membrane.
- He was throwing it away.
696
00:26:59,302 --> 00:27:02,236
These are fricking
beautiful.
697
00:27:02,271 --> 00:27:04,905
Here we go,
60 seconds to go.
698
00:27:04,941 --> 00:27:07,241
- This is where it counts.
- Oh, yeah.
699
00:27:07,276 --> 00:27:08,476
Let's go, guys.
Finish strong.
700
00:27:08,511 --> 00:27:09,944
You have got to start plating.
701
00:27:09,979 --> 00:27:11,545
Let's go, guys. Push.
702
00:27:11,581 --> 00:27:13,347
- Focus, D'Andre!
- Yes, Chef.
703
00:27:13,382 --> 00:27:16,317
Gordon and
Ten, nine, eight,
704
00:27:16,352 --> 00:27:19,053
seven, six, five,
705
00:27:19,088 --> 00:27:21,355
four, three,
706
00:27:21,390 --> 00:27:23,157
two, one.
707
00:27:23,192 --> 00:27:25,426
- And stop. - Gordon and
Hands in the air.
708
00:27:28,197 --> 00:27:30,698
Right, let's see
how you did.
709
00:27:30,733 --> 00:27:34,235
Right. First up, Eric.
Let's go, please.
710
00:27:36,672 --> 00:27:38,005
I'm a little concerned,
711
00:27:38,040 --> 00:27:39,540
because this looks
like a T. rex attacking
712
00:27:39,575 --> 00:27:40,541
a plate of mashed
potatoes.
713
00:27:40,576 --> 00:27:42,610
But I know the flavors
are there,
714
00:27:42,645 --> 00:27:46,147
so I just hope
that the judges like dinosaurs
715
00:27:46,182 --> 00:27:47,148
as much as I do.
716
00:27:47,183 --> 00:27:49,683
Eric,
describe the dish, please.
717
00:27:49,719 --> 00:27:52,553
So I made
a chicken foot Madeira
718
00:27:52,588 --> 00:27:54,855
over roasted garlic
mashed potatoes,
719
00:27:54,891 --> 00:27:57,625
some snap peas,
some fresh parsley on top.
720
00:27:57,660 --> 00:28:00,628
And a combination of cremini
and baby bella mushrooms.
721
00:28:00,663 --> 00:28:02,463
So for distance.
Wow, it looks good.
722
00:28:02,498 --> 00:28:03,931
Then you home in on it,
it scares the ( bleep ) out of you
723
00:28:03,966 --> 00:28:05,166
because you start
seeing these claws
724
00:28:05,201 --> 00:28:06,834
underneath that mash.
725
00:28:06,869 --> 00:28:08,202
I mean, this dish
shouldn't work.
726
00:28:08,237 --> 00:28:10,404
- It's not conventional.
- No, Chef.
727
00:28:10,439 --> 00:28:12,039
Where did you
come up with this idea?
728
00:28:12,074 --> 00:28:13,807
Growing up, one of my
favorite dishes at home
729
00:28:13,843 --> 00:28:15,743
was a chicken Madeira.
730
00:28:15,778 --> 00:28:17,912
And I love the flavor
when you really cook something down
731
00:28:17,947 --> 00:28:19,980
with Madeira wine.
732
00:28:20,016 --> 00:28:21,916
And I think it came out
pretty good.
733
00:28:23,152 --> 00:28:24,919
Here's the thing.
734
00:28:26,422 --> 00:28:27,588
I actually quite like it.
735
00:28:27,623 --> 00:28:29,089
The flavors in there
is incredible.
736
00:28:29,125 --> 00:28:30,824
potatoes,
mushrooms all good.
737
00:28:30,860 --> 00:28:34,094
But next time you serve
feet like that on a plate,
738
00:28:34,130 --> 00:28:36,096
- at least trim the toenails.
- Sorry, Chef.
739
00:28:36,132 --> 00:28:38,165
- Great job. Well done.
- Thanks, Chef.
740
00:28:38,201 --> 00:28:39,600
Thank you.
741
00:28:44,674 --> 00:28:47,341
- That's good.
- Thank you, Chef.
742
00:28:47,376 --> 00:28:49,143
- It's really good.
- Thank you.
743
00:28:49,178 --> 00:28:51,045
That sauce is delicious.
744
00:28:51,080 --> 00:28:53,714
I think that harmonizes
the entire thing.
745
00:28:53,749 --> 00:28:58,152
You are really starting
to rise to the top of this competition.
746
00:28:58,187 --> 00:28:59,753
- Nice job.
- Thank you, Chef.
747
00:28:59,789 --> 00:29:01,522
Good job.
748
00:29:01,557 --> 00:29:02,656
Great job, Eric!
749
00:29:07,063 --> 00:29:09,563
Next up, D'Andre, please.
Thank you.
750
00:29:09,599 --> 00:29:11,532
Let's go, D'Andre.
751
00:29:11,567 --> 00:29:13,734
I really had
some problems with this cook.
752
00:29:13,769 --> 00:29:15,569
I had to nix
my parsnip puree.
753
00:29:15,605 --> 00:29:18,105
But I know that the tongue
is cooked well.
754
00:29:18,140 --> 00:29:21,008
It's tender,
it's nicely flavored.
755
00:29:21,043 --> 00:29:22,543
So I think it's going
to be okay.
756
00:29:22,578 --> 00:29:23,844
D'Andre,
describe the dish, please.
757
00:29:23,879 --> 00:29:25,879
So I have an everything
758
00:29:25,915 --> 00:29:27,848
braised tongue
with an herb salad,
759
00:29:27,883 --> 00:29:30,718
with a garlic-
and thyme-infused vinaigrette.
760
00:29:30,753 --> 00:29:32,620
And a mustard seed caviar.
761
00:29:32,655 --> 00:29:34,722
I originally wanted to plate it
with a parsnip puree,
762
00:29:34,757 --> 00:29:35,923
but I scalded my milk,
763
00:29:35,958 --> 00:29:37,524
so I had to omit
them from the plate.
764
00:29:37,560 --> 00:29:40,961
So let's get
one thing right.
765
00:29:40,997 --> 00:29:43,697
That is tough to look at.
766
00:29:43,733 --> 00:29:46,100
Looks like something out of
"The Silence of the Lambs."
767
00:29:47,970 --> 00:29:49,770
It's just like
you got live sheep
768
00:29:49,805 --> 00:29:52,239
and ranked their tongues out
and seasoned them,
769
00:29:52,275 --> 00:29:54,708
and dumped them
on your plate.
770
00:29:54,744 --> 00:29:55,976
Let's do this
together.
771
00:29:56,012 --> 00:29:57,778
You take that one.
772
00:30:02,652 --> 00:30:04,051
Oh, that looks bad.
773
00:30:06,656 --> 00:30:08,922
Yeah.
774
00:30:10,026 --> 00:30:12,593
( bleep ).
775
00:30:13,696 --> 00:30:14,928
Would you like a napkin?
776
00:30:17,765 --> 00:30:20,501
It's like a mouth
full of bullets.
777
00:30:23,877 --> 00:30:25,543
Let's do this
together.
778
00:30:25,578 --> 00:30:27,011
You take that one.
779
00:30:29,249 --> 00:30:30,481
Oh, that looks bad.
780
00:30:31,510 --> 00:30:33,117
Yeah.
781
00:30:33,153 --> 00:30:34,552
( bleep )
782
00:30:34,587 --> 00:30:36,029
It's like a mouth
full of bullets.
783
00:30:37,657 --> 00:30:39,457
( bleep ).
784
00:30:39,492 --> 00:30:40,758
I mean, everything's awful.
785
00:30:40,794 --> 00:30:42,694
Lamb's tongue
is sliced unevenly.
786
00:30:42,729 --> 00:30:45,263
And you can't even get
a parsnip puree on the plate?
787
00:30:45,298 --> 00:30:47,699
And come on,
that's not caviar.
788
00:30:47,734 --> 00:30:50,301
Because the mustard seeds
are the same shape of caviar,
789
00:30:50,337 --> 00:30:52,937
- it's nowhere near caviar.
- Yes, Chef.
790
00:30:52,973 --> 00:30:54,605
We're at a very serious stage
of the competition now.
791
00:30:54,641 --> 00:30:56,374
And the stronger
are starting to emerge,
792
00:30:56,409 --> 00:30:58,309
and the weaker
are getting exposed.
793
00:30:58,345 --> 00:31:01,746
And, unfortunately,
tonight the lamb's tongues
794
00:31:01,781 --> 00:31:03,982
exposed you.
795
00:31:04,017 --> 00:31:05,350
Yes, Chef.
796
00:31:05,385 --> 00:31:07,485
I'm feeling dumbfounded.
797
00:31:07,520 --> 00:31:10,388
I thought that I did
well enough in this challenge
798
00:31:10,423 --> 00:31:12,423
to stick around
for another week.
799
00:31:12,459 --> 00:31:15,393
And right now I'm not
quite sure that I did even that.
800
00:31:16,796 --> 00:31:19,397
The next dish
we want to try is Dan.
801
00:31:19,432 --> 00:31:21,065
Come on up.
802
00:31:22,402 --> 00:31:23,501
I'm really proud of myself,
803
00:31:23,536 --> 00:31:25,169
because it takes balls
to cook balls.
804
00:31:25,205 --> 00:31:27,538
I made some great-tasting
bull testicles,
805
00:31:27,574 --> 00:31:29,540
and I can't wait
for the judges to try them.
806
00:31:29,576 --> 00:31:31,576
Dan, Dan,
the testicle man.
807
00:31:31,611 --> 00:31:33,578
What's the dish?
808
00:31:33,613 --> 00:31:37,015
We have deep-fried
Rocky Mountain oysters
809
00:31:37,050 --> 00:31:40,451
on a bed of peppers
and onions.
810
00:31:40,487 --> 00:31:43,554
The sauce is a vinaigrette
I made from grapeseed oil,
811
00:31:43,590 --> 00:31:46,591
two types of mustard
and a little bit of lemon zest.
812
00:31:46,626 --> 00:31:48,493
First of all,
tell me your thought process.
813
00:31:48,528 --> 00:31:49,961
You got a pair of testicles
in your hand.
814
00:31:49,996 --> 00:31:51,496
What's the first thing
going through your head?
815
00:31:51,531 --> 00:31:53,364
Man, these things
are heavy.
816
00:31:53,400 --> 00:31:55,867
And not pretty.
817
00:31:55,902 --> 00:31:58,269
They kind of felt
like oysters.
818
00:31:58,304 --> 00:32:00,405
Where I'm from,
North Carolina,
819
00:32:00,440 --> 00:32:02,807
when in doubt, we just fry.
And so I figured,
820
00:32:02,842 --> 00:32:04,375
let's throw them
in the deep fryer.
821
00:32:04,411 --> 00:32:07,045
And it ended up
tasting pretty good.
822
00:32:10,617 --> 00:32:12,483
Damn, these are good.
823
00:32:12,519 --> 00:32:15,319
Crispy, tender,
really great texture.
824
00:32:15,355 --> 00:32:17,288
The meat in the middle
is soft, chewy.
825
00:32:17,323 --> 00:32:18,723
It's the way
it's supposed to be.
826
00:32:18,758 --> 00:32:20,258
- You cooked them perfectly.
- Yeah.
827
00:32:20,293 --> 00:32:21,926
However,
having said that,
828
00:32:21,961 --> 00:32:25,029
I would have loved
if you'd had taken this patty right here
829
00:32:25,065 --> 00:32:26,697
and turned it
into a mini slider.
830
00:32:26,733 --> 00:32:29,267
- Ah.
- But you know what? Nice job.
831
00:32:29,302 --> 00:32:31,436
- Thank you, sir.
Thank you, Chef. -
832
00:32:31,471 --> 00:32:32,804
Great job, Dan.
833
00:32:34,741 --> 00:32:36,974
Next up, Alejandro.
834
00:32:38,411 --> 00:32:39,644
Let's go, Alejandro.
835
00:32:40,980 --> 00:32:43,614
Alejandro,
what's the dish?
836
00:32:43,650 --> 00:32:47,318
Those are chicken oysters
over a fried plantain
837
00:32:47,353 --> 00:32:49,754
with a side
of mango guacamole.
838
00:32:49,789 --> 00:32:51,489
I had never
cooked them before,
839
00:32:51,524 --> 00:32:53,091
and I just went
with my instinct.
840
00:32:55,929 --> 00:32:57,962
The chicken itself doesn't
have a ton of flavor.
841
00:32:57,997 --> 00:32:59,730
And you had
the easiest protein.
842
00:32:59,766 --> 00:33:01,799
You got guacamole
and you got plantains,
843
00:33:01,835 --> 00:33:03,501
and neither one of them
are really anything
844
00:33:03,536 --> 00:33:06,604
to write home about either.
I'm sorry.
845
00:33:06,639 --> 00:33:08,840
- I didn't see that coming.
- Next up, Nathan, please.
846
00:33:10,710 --> 00:33:11,943
What is that?
847
00:33:11,978 --> 00:33:14,245
It is a barbecue
pork tail sandwich,
848
00:33:14,280 --> 00:33:16,347
with a Cajun bacon
potato salad
849
00:33:16,382 --> 00:33:18,983
and fried green tomatoes
on the side.
850
00:33:22,522 --> 00:33:24,856
The flavor's good.
Love that, definitely.
851
00:33:24,891 --> 00:33:26,657
But you've got a tail in there
that needs shredding.
852
00:33:26,693 --> 00:33:27,859
- Yes, Chef.
- Damn.
853
00:33:27,894 --> 00:33:30,361
Next up, Tanorria.
854
00:33:31,898 --> 00:33:33,631
I made for you
855
00:33:33,666 --> 00:33:35,933
a kale and black-eyed
pea salad
856
00:33:35,969 --> 00:33:39,670
with crispy pig ears
and an apricot vinaigrette.
857
00:33:39,706 --> 00:33:41,772
I love apricots,
and I thought it pairs
858
00:33:41,808 --> 00:33:43,708
really well
with a white balsamic.
859
00:33:43,743 --> 00:33:45,743
I think this is
860
00:33:45,778 --> 00:33:47,612
the most beautiful dish
out there tonight.
861
00:33:47,647 --> 00:33:49,013
- Thank you.
- These pig ears,
862
00:33:49,048 --> 00:33:50,882
you got a nice color to them,
great flavor.
863
00:33:50,917 --> 00:33:52,917
But the thinner
you can get these suckers,
864
00:33:52,952 --> 00:33:54,485
the better off
you're going to be.
865
00:33:54,521 --> 00:33:56,287
- Okay.
- But nice job.
866
00:33:56,322 --> 00:33:58,422
- Thank you, Chef.
- All right, Tanorria.
867
00:33:58,458 --> 00:34:01,058
Good job, Tanorria.
868
00:34:01,094 --> 00:34:03,561
Next home cook
we want to taste is Katie.
869
00:34:03,596 --> 00:34:06,297
Come on, Katie.
870
00:34:06,332 --> 00:34:07,732
I am looking
at my finished dish,
871
00:34:07,767 --> 00:34:09,467
and this kidney curry
is awesome.
872
00:34:09,502 --> 00:34:11,636
It's going to knock
the socks off these judges.
873
00:34:11,671 --> 00:34:14,005
I mean, they are not going to believe
this Mississippi girl
874
00:34:14,040 --> 00:34:16,073
has stepped out
of her comfort zone
875
00:34:16,109 --> 00:34:20,011
and is bringing a curry dish
with kidney.
876
00:34:20,046 --> 00:34:21,746
- What you got for me?
- It's a vadouvan.
877
00:34:21,781 --> 00:34:25,449
Spiced Indian stew
with kidneys.
878
00:34:25,485 --> 00:34:27,952
What's a good Mississippi girl
know about curry?
879
00:34:27,987 --> 00:34:30,254
I travel a lot.
880
00:34:30,290 --> 00:34:32,990
So as I travel,
I'm not afraid to ask chefs
881
00:34:33,026 --> 00:34:34,559
how they make things.
882
00:34:34,594 --> 00:34:36,694
What was it about the kidneys
that you thought
883
00:34:36,729 --> 00:34:38,429
would go well with the curry?
That's not a traditional dish.
884
00:34:38,464 --> 00:34:42,466
I knew I wanted a punch
with my flavors to go with it.
885
00:34:42,502 --> 00:34:44,268
And I think that's
exactly what I did.
886
00:34:44,304 --> 00:34:47,171
All right. I'm very,
very critical of my curries.
887
00:34:47,207 --> 00:34:48,406
Okay.
888
00:34:53,513 --> 00:34:54,879
I'm going to tell you
one thing.
889
00:34:56,616 --> 00:34:58,416
Your curry's fabulous.
890
00:34:58,451 --> 00:35:01,385
Everything in the curry
is so nicely diced.
891
00:35:01,421 --> 00:35:03,287
The kidneys were very tender
and beautiful.
892
00:35:03,323 --> 00:35:04,555
You cooked them perfectly.
893
00:35:04,591 --> 00:35:06,257
I'm so proud of it.
894
00:35:06,292 --> 00:35:07,792
A lot of people see me
as like a dumb blond.
895
00:35:07,827 --> 00:35:10,695
I'm a really smart, educated,
hardworking individual.
896
00:35:10,730 --> 00:35:12,597
And, Shaun,
you sparked me tonight.
897
00:35:12,632 --> 00:35:14,332
- Good, I'm glad.
- Thank you.
898
00:35:14,367 --> 00:35:16,400
- You're welcome.
- It's a fabulous curry.
899
00:35:16,436 --> 00:35:17,702
Maybe one of the best
curries I've ever had.
900
00:35:17,737 --> 00:35:19,670
- Wow.
- There you go.
901
00:35:19,706 --> 00:35:21,339
- There you go.
- Good job, Katie.
902
00:35:21,374 --> 00:35:22,340
- Good job, Katie!
- Good job, Katie!
903
00:35:22,375 --> 00:35:23,908
Nice job, Katie!
904
00:35:25,912 --> 00:35:27,778
Next up, Diana, please.
Let's go.
905
00:35:27,814 --> 00:35:30,648
Go get them, Diana!
906
00:35:30,683 --> 00:35:32,483
My menudo looks like
it's going to be flavorful.
907
00:35:32,518 --> 00:35:35,586
It smells super spicy,
so I'm hoping that I can just
908
00:35:35,622 --> 00:35:37,355
lean on my flavors
at this point.
909
00:35:37,390 --> 00:35:38,689
Describe the dish, please.
910
00:35:38,725 --> 00:35:40,458
I did a play on menudo.
911
00:35:40,493 --> 00:35:43,427
I used corn instead of hominy,
and I used jalapeños.
912
00:35:43,463 --> 00:35:45,363
And I used the tripe.
913
00:35:45,398 --> 00:35:46,464
So how did you
cook the tripe?
914
00:35:46,499 --> 00:35:47,999
I put the tripe
in a pressure cooker.
915
00:35:48,034 --> 00:35:49,934
I spiced it with cumin
and cayenne and salt and pepper,
916
00:35:49,969 --> 00:35:52,470
and then added the tripe
after I sliced it very thin.
917
00:35:52,505 --> 00:35:54,472
- But where's the tripe?
- I minced it.
918
00:35:54,507 --> 00:35:56,440
But where is it?
919
00:35:56,476 --> 00:35:58,876
Like I said, Chef,
I minced it in there.
920
00:35:58,911 --> 00:36:00,811
So there's very
small pieces.
921
00:36:00,847 --> 00:36:03,381
I see little speckles
of white bits.
922
00:36:03,416 --> 00:36:04,649
- Is that it?
- Yes, Chef.
923
00:36:04,684 --> 00:36:05,816
- Like, here?
- Yes, Chef.
924
00:36:13,010 --> 00:36:15,760
So I have got
some raw tripe here.
925
00:36:16,125 --> 00:36:17,495
That's what it is.
926
00:36:18,014 --> 00:36:21,499
This is a really
horrible, spongy--
927
00:36:21,534 --> 00:36:22,767
I can't even pull it.
928
00:36:22,802 --> 00:36:24,702
Damn.
929
00:36:30,513 --> 00:36:33,761
a, I have got
some raw tripe here.
930
00:36:33,841 --> 00:36:35,857
This is a really horrible,
spongy--
931
00:36:35,893 --> 00:36:37,540
I can't even pull it.
932
00:36:37,620 --> 00:36:39,094
Yeah, that's not good.
933
00:36:39,129 --> 00:36:41,329
- Damn. - I took the pieces
and cut them,
934
00:36:41,365 --> 00:36:43,832
because they were very chewy
and I didn't want you
935
00:36:43,867 --> 00:36:44,966
to get a mouthful
of just chew.
936
00:36:45,002 --> 00:36:46,701
That was the wrong
thing to do.
937
00:36:46,737 --> 00:36:49,971
I was just trying to hide
the fact that it was raw.
938
00:36:50,007 --> 00:36:51,306
You've done the cardinal sin.
You've done the worst thing.
939
00:36:51,341 --> 00:36:53,308
You tried to hide the fact
that it was undercooked,
940
00:36:53,343 --> 00:36:55,777
and you diced it all up
and put it back
941
00:36:55,812 --> 00:36:57,379
and smothered it.
Damn.
942
00:36:58,923 --> 00:37:01,591
I am feeling
absolutely deflated.
943
00:37:01,626 --> 00:37:04,861
I feel like my own stomach
lining is about to come out.
944
00:37:04,896 --> 00:37:06,396
- It's okay.
- At this point,
945
00:37:06,431 --> 00:37:09,032
I'm just hoping and praying
946
00:37:09,067 --> 00:37:11,401
that someone else's food
was worse than mine.
947
00:37:11,436 --> 00:37:13,169
First of all,
948
00:37:13,204 --> 00:37:14,537
I'd like to invite
back to their stations
949
00:37:14,572 --> 00:37:17,240
Brandi and Shaun.
Let's go.
950
00:37:17,275 --> 00:37:20,510
Okay, two of you are
about to get even closer
951
00:37:20,545 --> 00:37:25,481
to the biggest prize
in the culinary world...
952
00:37:25,517 --> 00:37:28,418
because there were two
outstanding dishes tonight.
953
00:37:30,188 --> 00:37:31,854
Katie...
954
00:37:31,890 --> 00:37:34,223
...and Eric.
955
00:37:36,027 --> 00:37:37,393
Thank you.
956
00:37:37,429 --> 00:37:40,096
Unfortunately,
957
00:37:40,131 --> 00:37:44,400
the three following dishes
were literally awful.
958
00:37:44,436 --> 00:37:49,072
First up, one of the worst
dishes tonight.
959
00:37:49,107 --> 00:37:52,041
Make your way down here...
960
00:37:52,077 --> 00:37:53,276
Alejandro.
961
00:37:58,817 --> 00:38:01,384
The next home cook
that disappointed us tonight...
962
00:38:02,721 --> 00:38:04,120
Diana.
963
00:38:10,428 --> 00:38:13,496
The third and final
cook tonight let us down,
964
00:38:13,531 --> 00:38:14,731
let themselves down.
965
00:38:14,766 --> 00:38:16,566
And they know
who they are.
966
00:38:16,601 --> 00:38:18,067
Come on down.
967
00:38:22,574 --> 00:38:26,676
Our job at this point
becomes really asking ourselves
968
00:38:26,711 --> 00:38:29,278
who didn't deliver tonight,
969
00:38:29,314 --> 00:38:31,280
but also who's not going
anywhere in this competition.
970
00:38:32,584 --> 00:38:33,816
Step forward...
971
00:38:37,689 --> 00:38:39,622
Alejandro.
972
00:38:44,396 --> 00:38:46,062
We're going to give you
973
00:38:46,097 --> 00:38:48,831
one last chance.
974
00:38:48,867 --> 00:38:51,200
- Go back to your station, please.
- Thank you.
975
00:38:51,236 --> 00:38:52,535
Thank you, chefs.
976
00:38:56,841 --> 00:38:58,508
In life, you don't get
a lot of second chances.
977
00:38:58,543 --> 00:39:00,076
But I got one.
978
00:39:00,111 --> 00:39:02,044
So I need to step up
and show the judges
979
00:39:02,080 --> 00:39:06,616
that I can do a lot more
than just Latin food.
980
00:39:06,651 --> 00:39:08,851
And this was definitely
a wake-up call for me.
981
00:39:10,355 --> 00:39:13,222
This is a competition.
982
00:39:13,258 --> 00:39:16,559
And unless you give us
your best, then expect to go.
983
00:39:16,594 --> 00:39:20,930
Diana, you made a catastrophic
mistake this evening.
984
00:39:20,965 --> 00:39:23,132
You took something
that was undercooked
985
00:39:23,168 --> 00:39:26,068
and you put it into a sauce
thinking that you could hide
986
00:39:26,104 --> 00:39:28,738
the fact that it was
undercooked.
987
00:39:28,773 --> 00:39:31,707
D'Andre, tonight you hit
a huge stumbling block.
988
00:39:31,743 --> 00:39:34,644
Lamb's tongue braised
with a caviar of mustard.
989
00:39:34,679 --> 00:39:36,546
- That's like a dog chew.
- Yes, Chef.
990
00:39:36,581 --> 00:39:38,114
We're looking for the best,
991
00:39:38,149 --> 00:39:40,216
and tonight you proved
you were one of the worst.
992
00:39:45,023 --> 00:39:46,255
Diana...
993
00:39:48,193 --> 00:39:49,992
we cannot go any
further with you.
994
00:39:50,028 --> 00:39:53,296
Please say goodbye
to D'Andre,
995
00:39:53,331 --> 00:39:55,531
take off your apron,
and place it on your bench.
996
00:39:55,567 --> 00:39:57,166
Thank you.
997
00:39:58,603 --> 00:39:59,969
My luck definitely ran out
in this competition.
998
00:40:00,004 --> 00:40:02,104
I never got to show
the judges
999
00:40:02,140 --> 00:40:03,506
really what I have.
1000
00:40:03,541 --> 00:40:06,042
- Bye-bye.
- Bye, baby. Win it for me, okay?
1001
00:40:06,077 --> 00:40:07,410
Okay.
1002
00:40:07,445 --> 00:40:10,213
But I can honestly say
that I'm one of the top 14
1003
00:40:10,248 --> 00:40:12,615
home cooks in America today,
1004
00:40:12,650 --> 00:40:15,685
and there's 20,000
other people that can't say that.
1005
00:40:20,225 --> 00:40:22,258
I don't know
what it is, D'Andre,
1006
00:40:22,293 --> 00:40:27,129
but it seems like you keep
dodging the bullet.
1007
00:40:29,234 --> 00:40:32,301
But tonight,
there's two in the barrel.
1008
00:40:36,007 --> 00:40:37,406
Take your apron off.
1009
00:40:37,442 --> 00:40:41,511
- What?
- You're leaving the MasterChef kitchen.
1010
00:40:46,217 --> 00:40:47,617
I'm without words.
1011
00:40:47,652 --> 00:40:49,418
I thought I was
one step closer
1012
00:40:49,454 --> 00:40:51,254
to being the next
MasterChef.
1013
00:40:53,491 --> 00:40:56,726
But my food dream
is to teach cooking classes
1014
00:40:56,761 --> 00:40:58,895
to LGBT homeless youth.
1015
00:40:58,930 --> 00:41:01,430
So just because I'm leaving
the MasterChef kitchen today,
1016
00:41:01,466 --> 00:41:03,266
doesn't mean
my dream is over.
1017
00:41:08,306 --> 00:41:10,640
Next week...
1018
00:41:10,675 --> 00:41:14,277
the MasterChef restaurant
opens its doors
1019
00:41:14,312 --> 00:41:16,612
for a super-sweet
celebration.
1020
00:41:16,648 --> 00:41:19,415
Your fate is in the hands
of teenagers.
1021
00:41:19,450 --> 00:41:21,417
- Party!
- God help you.
1022
00:41:21,452 --> 00:41:23,419
- Watch it, watch it.
- Move, I got two!
1023
00:41:23,454 --> 00:41:25,288
- But when tempers flare...
- Hey!
1024
00:41:25,323 --> 00:41:27,590
- What's going on back there?
- You just hit me.
1025
00:41:27,625 --> 00:41:29,592
Un-( bleep )-believable.
1026
00:41:29,627 --> 00:41:32,395
- ...whose party...
- That's not even a minute away.
1027
00:41:32,430 --> 00:41:34,430
- ...will come to an end?
- It's raw.
1028
00:41:34,465 --> 00:41:37,500
You're going to kill someone.
Get a ( bleep ) grip!
1029
00:41:37,805 --> 00:41:40,107
Sync & corrections: Ajvngou
www.addic7ed.com
76947
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