All language subtitles for MasterChef.S13E11.Military.Rations.Mystery.Box.1080p.HULU.WEB-DL.DDP5.1.H

Previously on "MasterChef"...

- Dodger Stadium, baby!
- Here we go!

Welcome to one of baseball's
crown jewels-- Dodger Stadium.

- This is Freddie Freeman,
first baseman for the Dodgers.

- Wow.
- Today, you'll be cooking lunch

for over 100 kids
from the Dodgers Foundation.

- Whoo!
- If Grant's cooking
burgers now,

congratulations,
you've lost.

Dry, it's just dry.

Guys, the chicken's over.

The winning team is
the red team!

- Can't beat burgers with kids.
- Burgers.

The person going home
is Kendal.

Tonight,
the MasterChef kitchen
welcomes a big guest--

veteran, and presidential chef
Andre Rush.

Have you seen his biceps? Whew!

Tonight, we turn this
competition on its head.

- The regional alliances
are no more.
- It's heating up.

Tonight, you'll be cooking
with military field rations.

- Oh, my God.
-It is your job
to elevate them.

You want your plate
to pop and shine.

That is how two master chefs
cook a gourmet meal

using Army rations.

- Are you ready?
- Hell, no.

They gotta make
the rations the star.

- Ugh.
- You gotta start cooking.

- Just don't know what to do.
- Does that look
appetizing to you?

I feel very confident about it.

- That does not taste good.
- Ooh, terrible.

This looks like something
I'd find in my kid's
undershorts.

- I'm in big trouble.

Here we are.

Things are changing.

- Talk about a wrinkle.
- New rules.

Tonight, we turn this
competition on its head.

- Let's go!

All right!

Welcome back, guys.
Let's go!

Oh, it's a mystery box!

- Got a mystery box.
- Whoo, mercy!

These are my least
favorite challenges because
I am a planner.

But also, coming in today,
I'm kinda down.

My team lost
the last team challenge,

and as the captain,
I was in the bottom three

and it is not somewhere
I want to be ever again.

Welcome back, everybody.

Top 13.
Come on, look at you all.

- Yeah!
- Whoo!

Now, all of you, listen up.

The competition's
starting to shift gears.

Now, you spent the first half
of this competition
working with your regions.

But, like I said
on day one, this is
an individual competition.

Starting right now,
no more hiding behind
the best cook in your region.

- Wow.
- Ooh. All right.

You'll no longer be cooking
in regional groups.

That means any dish could be
named one of the top three

- or the bottom three.
- Oh, dang.

Now, tonight,
we have a traditional
mystery box challenge.

So, on the count of three,
lift your boxes.

One, two, three, lift.

- What?
- Oh.

- Oh, my God.
- This is some Army stuff.

- Oh.

Now, in that package,
you have real military
field rations.

Also known as
Meals Ready to Eat,

- or MREs.
- Oh, yeah. Okay.

I'm pretty familiar with
Army rations. I camp, I hunt.

I have some
emergency supplies at home.
I'm not a prepper.

But I've eaten them
plenty of times,

and I know
they taste like crap.

- In that package,
you'll find lentil stew...
- Wow.

au gratin potatoes,
hash browns with bacon
and peppers, peanuts,

apple sauce,
a lemon and lime
sports drink mix...

- What?
- ...peas and tomatoes,

crackers, strawberry jam,

and for dessert,
an oatmeal cookie.

Oh, my gosh.

Now, those are what our
brave servicemen and women eat

when proper meals
are not available.

Tonight, you'll be turning
those humble ingredients

into gourmet dishes.

Now, here to provide
some inspiration tonight,

we have a very special guest.

He's an award-winning chef,
a decorated Army veteran.

- He's earned over
150 medals and trophies...
- Wow.

- Whoa.
- ...and has cooked
at the White House

- for four presidents.
- Wow.

- Dang.
- He the man.

All of you, please welcome

the amazing
Chef Andre Rush.

- Whoo!
- All right!

Yes! Oh, my God.

I'm hot right now.

I mean, have you
seen his biceps? Whew!

I wanted to, like,
poke at it.

Chef Rush,
thank you for being here.

Pleasure being here.

- M. D., I've never
seen you this excited.
- I'm a big fan.

Thank you, Chef, for what
you do for the community.

- It's the giving back
that I think is just...
- Absolutely.

- Thank you for that.
- Stop hitting that,

- because you've just ruined...
- Oh, sorry.

- He makes me nervous!

What an inspiration.

Now, take us
back to the beginning

when this incredible
career started.

It started with my mother.

My father taught me
how to work my butt off,

my mother taught me how to love
and appreciate cooking.

And cooking became
a passion of mine,

and then I just stuck with it
going into the military

and to the White House,
everywhere.

And this is what I do today
and I love it.

Now, you've been instrumental

behind the development
for these rations.

Give us an
insight behind them.

They were designed
for nutrients.

They were not designed
to taste good.

They are full of sodium,
so taste your food.

Now, those rations
you have right there,

10 years later,
you can still eat them.

It is your job
to elevate them,

which I have
many times before.

Now, just to give you an idea

of what can be accomplished
with the ingredients,

Chef Rush and I have
a very special demonstration
for you all.

- All right!
- Yes.

This is what
I've been waiting for,

to watch Gordon Ramsay cook

alongside Chef Andre Rush?

I mean, this is
an incredible experience.

Now, tonight we're
gonna be making a delicious
peanut-crusted salmon

with stewed lentils,
with a really nice potato cake.

And I'm gonna do a lemon-lime
burre blanc. Imagine that.

Now, in order to make these
plates restaurant quality,

it's gotta have color, texture.

Now, for the salmon,
a nice little brush
of Dijon mustard.

That's gonna help glue
those peanuts from the rations
to the salmon.

You get that really nice
crust on there, okay?

And then literally
lay that down into the pan.
Leave it caramelizing.

So, lentils, how are we gonna
elevate the lentils? Chef?

We're gonna do the lentils
with some carrots, some celery,
some onions, garlic.

We're gonna make a ragu.
These MREs, sometimes they
have a lot more sodium in them

because they have to last
for a very long time.

So be careful with sodium
in everything that you add,

then finish it off
with some nice, crisp,
vibrant spinach.

-Love that.
- Nice little toss,

because, again,
you want it to be vibrant.

You want your plate
to pop and shine.

Now, this is the hash brown.
Take all the potatoes out.

And with this,
I'm gonna turn it into
a really nice potato cake.

- Oh, wow.
- And then take the crackers.

- Look at this thing.
- Oh, wow.

- James, does that
look appetizing to you?
- Hell, no.

There you go.
So crush those crackers, okay?

And that's gonna be
my breading for this
beautiful potato cake.

Okay, into the egg,
and then into the cracker.

And, look, two minutes ago
it was that ration pack.

Now we've elevated it,
seasoned it.

Into the pan,
we'll get this thing
really nice and crispy.

- Amazing.
- Now, the sports drink.

- This is my pre-workout.
- Yeah!

- You work out?
- No, I don't, Chef.

So, this is lemon-lime
electrolytes.

And we're gonna do a lemon-lime
burre blanc with this,

which is gonna be
absolutely amazing.

And then we're just gonna
add in our cold butter for it.

Let it go in,
then we're gonna put some nice,
fresh parsley inside.

It is such an incredible
experience

to watch Chef Gordon
and Chef Andre

create something
out of literal rations...

- Ready to plate?
- Ready to plate.

...and do it so effortlessly.

- I'm blown away.
- Chef, do the honors

with the beautiful
burre blanc, please.

- Aarón: Oh, ho, ho, ho.
-Oh.

That is how two master chefs
cook a gourmet meal

using Army rations.
Good job.

- Amazing. Awesome, guys.
- That's was amazing!

- Yes!
-I'm freaking out

about this challenge
a little bit.

I like to think
that I'm really creative
in the kitchen

and I can make, you know,
something out of nothing,

but I just want to make sure
I don't mess it up.

I don't want to end up

on the wrong side
of those biceps.

- Right, all of you
feeling inspired?
-Yeah!

- Yes, Chef.
- Good. Glad to hear it.

Now, Gordon and Chef Rush
used five

of the MRE ingredients
when making their dish.

You must use at least three.

Plus, you will have access
to the full pantry.

Well, at least
some of you do.

- Ooh.
- Oh!

- Oh, my God.

We're also rationing
out our proteins.

That's right.
There are 13 of you
left in this competition.

And there are
just 13 unique proteins
in the pantry tonight.

Lizzie, James, M. D.,

Grant, Charles,
Wayne, and Brynn,

you were on that winning team

across that amazing
field challenge,

so you get to go to that pantry
and get first pick.

- Yes.
- Awesome.

Sav, Kolby, Jennifer,

Reagan, Nina, and Kennedy,
you're all on the losing team,

so you six have pick of protein
basically from what's left.

- Yep.
- Whoever cooks
the best dish tonight

will win the immunity pin

and earn a huge advantage
across the next challenge.

But whoever cooks
the worst dish, sadly,
will be eliminated.

All right, so you'll have
one hour to cook a dish

utilizing
those MRE ingredients.

- Are you ready?
- Yes, Chef!

- Your time starts...
- Now!

- Let's go! Good luck.
- Go, go, go, go!

- Let's get it!

- Losing team, stand by.
- Come on.

- Yippee!
- My halibut.

Okay, what have we got?
Oh, rack of lamb.

- Salmon.
- Fillet.

I hope they don't
take all the good stuff.

- I know.
- I'm gonna get my tuna.

- Let's see.
-I'm so happy
that I got the fillet.

When I am camping in Alaska,
I take steaks out with me,

I take our dehydrated meals,
and I put them together,

so I know I can do this today.

Okay, do I have it all?

It is very important to be
creative with these MREs,

but I have no one
to hide behind from
my region tonight,

and that is scary.

- All right.
- There they go.

- Dadgum.
- This is brutal.

- All right.

- I know.
- Okay, the winning team
is back.

- You guys may go. Let's go!
- Aarón: Let's go.

Good luck. Let's go.

Oh, (bleep), we gotta get...

- Pork loin.
- Hanger steak, let's get it.

- Gonna do chicken.
- Ugh. Not the last one.

- Okay.
- Oh, my God.

- Start with some couscous.
- Oh, Kolby's out.

- Okay.
- He's got the pork.

Oh, ground pork. I love that.

Some people say
this one's the hardest.

- Aarón: Yep.
- Okay.

That's a lot of spices.

Guys, 10 minutes gone,
50 minutes to go.

Speed up, let's go.

- Okay.
- Okay, I got my tzatziki.

- Okay.
- Aarón: Taste the MREs, guys.

Understand where you're at
with seasoning.

- Why not? Let's
add that bad boy.

All right, I feel like
that needs a little help.
Where's that harissa?

- The rations, they're
full of sodium, full of salt.
- Oh, that change everything.

These contestants
might need to adjust
their seasoning accordingly,

- otherwise they're
gonna be in trouble.
- Make it spicy, baby.

But also I think
they're void of texture,

- 'cause they're
all kind of mushy.
- Ooh, not you.

So you have
to have something crunchy

- to keep your palate engaged.
- Yeah.

I think that's
one of the intimidation
factors for them,

- that mush factor.
- Yeah.

Uh, that is
definitely different.

- Can I confess
something, Chef?

- Yes.
- I've never tasted a ration.

I'm afraid to taste
what a ration tastes like.

Oh, well,
you're gonna try today.

This is gonna be
my first experience.

I actually, to this very day,
still eat them.

I still keep them
in my house just in case.

Wow.

Go, go, go, baby.
I'm swinging pretty big today.

I'm really happy
I had the benefit of first
choice of proteins

because I really wanted lamb.

So I'm making a Moroccan-spiced
and herb-crusted rack of lamb.

I've got these potato cakes
and I've got some
tzatziki sauce.

I'm using nine out of ten
of these MREs
if everything goes right,

so I've got to cook
the lamb perfectly

'cause I know Gordon
has a high standard
when it comes to lamb.

I am cooking.
Super cooking right now.

I'm using the chicken protein

because chicken goes
really well with Indian food.

The MREs are
sort of flavorless,

so I feel like
I can really jazz that up

with some Indian spices,
and I'm hoping that will work.

- All right, let's go!
- All right, next, crackers.

What am I trying to do?

The last choice
was the ground pork.

How am I gonna elevate
such a humble ingredient?

I just don't know
what to do. Oh, my gosh.

45 minutes to go.
Get those proteins on, please.

- Relax.
- The clock moves
so much faster

- when you don't know
what you're doing.
- Speed it up.

The pressure is building
so heavily.

Oh, my God.
What am I trying
to do here?

And the task here
is to elevate,

so I'm not sure
what can happen here.

Guys, 15 minutes gone,
45 minutes to go.

- Guys, come on.
- Whoop. That's your station.

- Okay.
- Wow, this is exciting.
Really exciting, indeed.

A very creative,
imaginative challenge,

to get these Army rations
up to MasterChef quality.

- It's gonna be spicy.
- We've asked them to use,
minimum, three rations,

but you could go further
than that and not look
like a ration, right?

Like, not. That's the key.

- Wow.
- Aarón: So an undercurrent
of this whole mystery box

is the fact that the regional
alliances are no more.

Now it's every home cook
for themselves,

so this is their opportunity
to stand by themselves

and express their
culinary point of view.

Mm-kay.

All right, James, let's see
what you gonna do, boy.

We're down
to 40 minutes remaining.

- Speed up. Let's go.
- Let's go, let's go, let's go.

I've gotta get this together.

- Kolby, you've got
the ground pork.
- What's going on?

Yes, sir.
I'm not a big pork person,

but the thing about
"MasterChef" is coming in,
being uncomfortable,

and creating things that
you wouldn't normally create.

- What's the dish?
- I'ma do a meatball.
I'ma do a tomato sauce.

That's what I'm working on now.
I'm making the mirepoix
for the tomato sauce.

- You gotta start cooking,
get more pans out.
- Yes, sir, I got you.

All right, so what MREs
are you gonna utilize?

So I'm using the crackers,
I'm using the tomatoes

and the peas, and I'm also
gonna use the applesauce.

Nice. Now work
that really good,

make sure
it's seasoned properly.

- Definitely.
- Good luck.

Thank you, sir.
Thank you, Joe.

Man, he definitely
got me moving.

- Okay.
- Beautiful.

- All right. Aloha, Chefs.
-Right, M. D.

- How's it going?
- Hello, how are you?

I'm great, Chef.
How are you?

So what are you doing over here?
What's your protein?

I'm using ahi.
I'm from Hawai'i, so--

- So are you happy with this?
- Yes, for sure.

It's something that
I'm very familiar with.

- Psst. It's burning.
- Oh, (bleep). Sorry.

I know you got a bit
gooey-eyed in front
of Chef, but...

- Sorry, Chef.
- I was admiring them muscles.

-As soon as I saw--
- Focus on that. That's gone.

If you win tonight,
get immunity pin,

I'll let Chef pin it on you.
But right now...

- Yes, Chef,
sorry, sorry, sorry.
- What's the dish?

I'm making a seared ahi
with a couscous salad

with the peas and tomato,
with au gratin potatoes,

and then a strawberry
hot sauce.

I love the fact you're
playing to your strengths
with the tuna.

- Do it justice, okay?
- Yes, Chef. Yes, Chef.

- Yes? Good luck.
- Thank you so much.

Thank you, Chefs.
Appreciate you.

I got a little flustered here, apparently.

Chutney, let's make
some chutney.

All right, let's go,
let's go.

Bada-boom, bada-bing.

- You got over there, Kennedy?
- Yeah, I'm good, baby.
How are you?

I'm good. I'm surprised.
Pleasantly surprised.

- Kennedy, what protein
did you get?
- How are ya?

I'm gonna make
a Mediterranean herb rib-eye
with a tomato stew underneath.

And then I'm gonna do
a mint and lemon-lime drink
pesto on top.

Nice, I like that.
Very zippy.

- How many of the MREs
will you be using then?
- I'm gonna be using five.

I definitely have
worked with these before.

Me and my girlfriend actually
have a bunch in our bus.

Have you ever embellished them,
like we're doing tonight?

No, I haven't.
We eat them more, like,
when we're drunk

and late at night in the bus
drinking beers

- and just trying out
new flavors and stuff.
- That sounds like a party.

- Good luck!
- Thank you, guys.
100% Thank you.

Sounds good.

- Let's go, baby.
- Come on.

You got this, Grant.

- Right, Grant.
- Chef Ramsay, how are ya?

- Protein, what did we grab?
- Protein, I have Amberjack.

- Great.
- I'm making a cracker and
herb-encrusted Amberjack,

and then I am gonna
use the hash brown here,

- I'm gonna make
a gnocchi out of it.
- Um...

So I'm gonna have the gnocchi
along with these lentils,

with lemon-lime vinaigrette
to dress some greens
on top of that Amberjack.

- Remember, that lemon-lime,
it's very powerful.
- Very tiny amount. Absolutely.

If it doesn't taste good,
I'm not gonna put it
on the plate.

- Gnocchi, how does that sound?
- That sounds amazing
if he can pull it off.

Yeah, and so the gnocchi,
you gonna pan fry them,
not blanch them?

I'm gonna boil them,
then I am gonna
pan fry them as well,

bring some more
texture to that.

- The potato's already cooked.
- Sure, sure, sure.

So they may disintegrate
in that boiling water.

- Okay. Thank you.
- Good luck.

I'm gonna go pan fry.
I think I have to. Okay.

- In here.
- Whoo!

- Let's get it.
How's it going, Chef?
- Charles, how are you?

- Good, how are you?
- What's going on?
What's your protein?

So, I'm doing a
Thai style curry halibut.

I feel very confident
about it because it's flavors

- from my region and my culture.
- Okay, how many rations?

I'm using three MREs--
the lentil, the strawberry jam,

and I'm using
the crushed peanuts.

- Have you tasted that?
- Mm. Taste that.

-Man.
- What do you taste?

- A little bit salty.
- I said it 10 times.
You gotta watch that.

- Okay.
- Okay?

That does not taste good.
What spice did you put in there?

- Thai chili.
- That's way too spicy.

I love spice,
but I want to make it
to where you guys

- enjoy it as well.
- But it's spicy and salty, so
it's hard to pull this back.

- Start small and then add to.
- You just put everything
in at one time.

You know it's individual,
and we have no safety net
of the region,

and it's all down to you
and you only.

Young man, 29 minutes to go.
Get a grip, please?

- Thank you.
- I'm worried about you.
Really worried.

Right now, I'm screwing it up.
I'm freaking out.

I am so worried.

My sauce is too spicy
and too salty.

I need to get my head
out of my ass

and get this fixed and fast.

Why do I end up
always coming back here?

Because it could potentially
bring me to the bottom three.

Guys, 25 minutes to go.

- Oh, God.
- Whoo!

The spirit of tonight's
challenge

is to highlight those rations

and really help them stand out.

They gotta make
the rations the star.

- I need some more tomato.
- I'ma do this.

Here's one we're seriously
worried about-- Charles.

He did this Thai style curry

- which was so salty
and so spicy.
- Oh, no.

- It was inedible.
- The worst of both worlds.

- Salty and spicy.

- Not good at all.
- No.

Guys, 20 minutes to go.
Come on, guys.

- Let's go.
- Oh, my God.

- Right, Lizzie.
- Yes, Chef?

- What did you grab
protein-wise?
- I grabbed the fillet.

I'm going to just pan-sear it
and then I'm gonna do

and then I'm gonna do
a chimichurri on it
with the lemon-lime.

- Love the idea
of the chimichurri.
- Can you taste it?

- Yeah.
- It tastes-- it's really--
I don't like it.

Mm-hmm, yeah.
So that needs freshness.

Get some fresh herbs
in there. Add a little bit
of olive oil in there.

Always remember,
you can add to, but you
can't take away from.

- Yes, yes. Thank you, Chef.
- Why the fillet on
a night like tonight?

This was the last meal
I cooked for my dad
before I came here.

I made him a fillet,
I made him a chimichurri.

My dad was in the Air Force,
so this is for him tonight.

- Good.
- How long did
your dad serve for?

He served for four years,

but my grandfather
was in the Navy,

and then my brother-in-law
is also in the Air Force,

- so it's been in the family.
- So entire military family.

- Yes.
- I love that.

- Amazing. Good luck.
- Thank you, Chef.

- We good.
- That's closer.

- A little bit of lemon juice.
- Awesome.

Not getting done.
This is not getting done.

- You got this.

My gravy was really spicy
and too salty,

so right now I'm just trying
to reduce the spice,

so I just added some more
coconut milk,

then adding a little bit
more sugar for the taste.

I'm gonna do
some lemon juice in there.

- Hello!
- Brynn.

- How are you doing?
- You got scallops.

I am really excited about it!

- Aarón: So, how many
MREs are you using?
-Six!

- Wow, okay.
- When I saw all these MREs,

my brain went to Spanish,
Mediterranean flavors.

So I've done scallops,
and I'm gonna use those lentils

to make like a faux paella.

- Taste that for me?
- No good? Tell me what's wrong.

It might be a seasoning issue.
What's that taste?

I just did garlic, saffron,
and, um, parsley, that's it.

It's the saffron
that I taste, okay.

Saffron makes things taste
sometimes metallic.

- It's a very particular
spice to use.
- Got it.

- Be careful.
- Thank you.

Guys, 10 minutes remaining.

Oh, shoot.

- Ooh, terrible.
- Make it more smooth.

- Hi.
- Hi, Nina, how are ya?

- Eh.
- What are we doing?
Where are you at?

- Whoo, I am--
- And how do you feel?

I'm doing okay.

I'm making
a chicken tikka masala.

I'm gonna do a quick pickle
using the strawberry jam,

cilantro chutney
using the lemon-lime,

and a lentil dahl.

I think it's coming
together okay.

Mm-hmm. Why's it so acidic?
What have you put in there?

I put a little lemon juice
to deglaze the pan.

A chicken tikka masala
is not traditionally finished

with a glazed lemon juice.
It's just way too acidic.

A touch of cream
would dilute it a touch,

- but no more
citrus than that.
- Yep. I know.

Nowhere near
a chicken tikka masala.
Please be careful, yes?

- All right,
I'll try and fix it.
- Good luck.

There it is.
Good enough for me.

- It's coming together.
- Come on, baby.

- Hey, Wayne.
What protein did you get?
- Rack of lamb.

It's in the oven.
I gotta crank it.
It's gonna be close.

- But I gotta pull it soon
'cause it's gotta rest.
- Gotta rest it.

- It's gotta rest.
- You feel like you have enough
elevation going on here?

Yeah, I do. I've got, I think,
nine out of ten components.

Like, seven or eight for sure,
but I'm gonna leave off

the oatmeal cookie
and the au gratins.

- Don't use everything
to bring your dish down.
- No, where it makes sense.

- Right, no.
- You're not gonna
get extra points.

There's some people
who are using three or four.

Make sure the dish is great

and the protein
is perfectly cooked.

- Got it.
- Good luck, Wayne.

- Thank you.
- All right.

Au gratin potatoes,
strawberry jam.

Guys, I'm really worried
about Nina's chicken
tikka masala.

Ooh, boy.

It's too acidic
and it's really bitter.

- Oh, man.
-Really too bitter.
Just full of acid.

And Wayne looked
a little frazzled as well.

He's being way ambitious
by utilizing nine MREs.

It's just too much.

Doing good, doing good,
doing good.

Two minutes, guys.

Two minutes, let's go!
Start dressing.

Aarón: All right,
let's start putting

all the elements down,
everyone, let's go.

- That's good, that's good.
- Come on, Lizzie, please!

- James, let's go!

Wayne, don't get caught up.
Hurry!

- 60 seconds remaining.
- Let's go!

For one of you, sadly,
your last 60 seconds
of the competition.

Make sure it's not you.
Let's go!

Wayne just sliced that lamb.
Look at that lamb.

That lamb is
way undercooked. Wow.

Thirty seconds to go!
Let's go!

- So close.
- Come on, Grant!
Speed up. Let's go.

You see Kennedy
using the tweezers?
She's very precise.

- Oh, they done and perfect.
-Make sure there's enough

- sauce on that plate, Kolby.
- Whew!

-M. D., let's go!
-Ten, nine, eight...

- All right.
- Oh, God.

- ...six, five, four...
- Oh, my God.

- ...three, two...
- Whoo!

- ...one, and stop.
- Hands in the air.

-Well done.
- Whoo! Good job.

- I don't know
if I like my dish.
-It looks good.

Yeah, it looks better than mine.

That was insane, dude,
come on.

That was definitely
the most "Aah!"

that I've felt so far.

Everything was going great
until I sliced into
that rack of lamb.

There's no way the judges
are gonna let me by with
an undercooked protein.

Oh, man.

I was really excited
that we were no longer

cooking under regions,
but now I'm thinking,

"Uh, I wish I had
the Midwest team to save me."

All of you, well done.

Now it's time to take
a much closer look

at your elevated
rations dishes.

Brynn, how many rations
did you use?

- I used six. Yes.
- Six.

- Thank you.
- Thank you.

We're top 13.
At this point,

you can't just do
the minimum anymore.

- Charles, how many
rations did you use?
- Three.

- Three. Yes.
- Three was the minimum.

- Are you happy with it?
Thank you.
- Yes, Chef.

Some dishes look amazing.

I used four of the rations.

Some dishes aren't
looking so good.

- How many rations
did you use?
- Seven.

- Seven?
Which ones did you omit?
- Yes.

The cookie, the lentil stew,
and the au gratin potatoes.

Are you happy
with the cook on the lamb?

It could have gone
a little bit longer.

- A little?
- Oh, man.

Oh, definitely in
the bottom three, for sure.

Grant, what rations
are in these gnocchi?

- That is the hash browns.
-Thank you.

So, this is a chicken
tikka masala.

- As close as I could get to it.
- Are you happy with the dish?

- I wish I had been able
to get to the samosas.
- Are you happy with your dish?

- Mm. 80% happy.
-Mm.

I like that.

Kolby, meatballs, huh?

Yes, sir.
I used five rations.

- Were they all necessary?
- Yes, they were all necessary.

Thank you.

Right, all of you, well done.

Now, there were
three dishes tonight

that really smartly
incorporated those rations.

The first dish we want to taste

was plated
with Michelin star finesse.

Please step forward, Grant.

Good job, Grant.

I made a cracker and
herb-encrusted Amberjack

with a lentil puree
and pan fried gnocchi.

I used four rations
in this dish--

cracker mixed with some herbs
on top of that Amberjack there,

base of lentil puree
with blanched spinach,

the energy drink,
it's a little bit of
a vinaigrette, if you will,

that arugula salad on top,

and chopped up those hash browns
as fine as I could

to make a beautiful gnocchi.

Visually, breathtaking,
let me tell you.

Adding that spinach
in that lentil puree

just took it
to the next level.

Uh, stunning. Shall we?

Um, the puree, delicious.

You've actually elevated
the rations beyond the protein.

- I think it's your strongest
dish so far. Great job.
- Thank you very much, Chef.

The fish is nice,
it's flaky and smooth,

and that gnocchi
is out of this world.

Thank you very much.
Appreciate that.

For me, I didn't even taste
any of the rations.

It tastes like a dish
cooked with an open pantry,

and that's the biggest
compliment I could pay you.

- Good job.
- Appreciate it.

- Good job, Grant.
- Good job, Grant.

- Whoo!
- All right, so the next dish

is from someone that turned in
some really bold flavors.

Please come forward, Kolby.

I'm just super surprised
because I started off

with a protein
that I didn't want.

But I did exactly
what master chefs
are supposed to do.

You work with what you have

and you make it
the best it can be.

I made meatballs
with tomato and basil ragu,

and I topped it
with an herb salad

with fresh peanuts
and an applesauce vinaigrette.

I used five rations.

I started with
the pea and tomatoes

into my tomato sauce,

and I used crackers
in my meatballs.

With the dressing,
I used the applesauce

as well as
the lemon-lime drink,

and I used the peanuts
to add some texture
to my arugula salad.

Kolby, some have called me
a meatball maven.

And these are as good
as any I've seen.

Thank you. That means a lot.

- Shall we?
- Sure.

Look, you did a great job
of integrating these rations

into a dish that's seamless.

It tastes delicate,
it's light,

it has its own flavor.
It's just delicious.

Thank you, Joe.

It tastes like it's
been cooked for hours

instead of 60 minutes,

which is so hard
to do with meatballs.

- Thank you, Chef.
- Having the ground pork,

which is not a solid protein,
and elevating the way you did,

- you should be proud
of yourself.
- Thank you.

I mean, they are delicious.
Nice and moist and juicy inside.

I'm telling you, that sauce
you have is just on point.

- I love it.
- Thank you so much, Chef.

- Really good job. Well done.
- Thank you so much.

- Thank you, guys.
- Thank you, Kolby.

- Good job, Kolby.
- Good job, Kolby!

Okay, the final top dish
we want to taste

featured sauce that really
helped tie the dish together.

Please come forward...

- Brynn.
- Good job, Brynn.

Good job, Brynn.

I made it
to the top three

on the first challenge

that we opened up
to individual judging.

No longer in our regions,

this is about
who's best in the room.

And to be one of the top three
tonight is huge for me.

I made scallops
with a paella-inspired
saffron lentil,

mini potato croquettes,
and a romesco sauce.

I used six rations.
There's the lentils
as a base for my paella.

And then I used both
the tomato and pea

and the peanut
in the romesco-style sauce.

For the pickle and herb
salad garnish,

I used the lemon-lime powder.

And in those croquettes,

we have both the hash browns
and the crackers.

The idea of a romesco
and going to sort of

Northern Africa,
Southern Spain, and having
that confidence,

and then you actually cooked
and finished those scallops

in that little ragu,
I mean, come on.

- That's smart cooking
right there.
- Thank you so much.

Croquette first.

Phenomenal cook
on the scallops.

Romesco with the peanut,
hard to do,

but it's got that nice
red pepper flavor.

95% of this dish
is unrecognizable
in terms of rations.

- Thank you so much.
- Those scallops,
nice and juicy.

- The lentils--
everything's vibrant.
- Thank you.

Yeah, I have to give you
super big-ups.

With six rations,
and they're all utilized

in a very clever and smart way
that resulted to flavor?

If I had to take to you task,
too much saffron in the sauce.

- Okay, yeah.
Thank you so much.
- Great job, Brynn.

- Thank you.
- Thank you.

- Good job, Brynn.
- Good job, Brynn!

- Great job.
- Let's go.

So, it's a tough one.
Three outstanding dishes.

The Amberjack,
what'd you think?

Oh, God,
Amberjack was amazing.

For me, scallop and romesco dish
didn't taste anything like

- it had anything
to do with rations.
- Yeah, true.

But the meatballs were
like perfect simplicity.

Was that as skillful as
the croquettes and the gnocchi?

It's a very difficult
decision to make.

- All in agreeance? Yeah?
- Yep. Yeah.

Grant, Kolby, Brynn,
you three cooked

outstanding dishes
in tonight's challenge.

But the best dish of the night,

all four judges felt
that this dish really embodied

Chef Andre's challenge.

This one ticked all the boxes.

The immunity pin goes to...

The immunity pin goes to...

- Grant.

- Good job, Grant.
- Good job, Grant.

Come up here and get
your immunity pin.

- Holy crap. I got it, baby.
- I mean, absolutely delicious.

- Well done.
- To win a challenge
for the first time

- is incredible.
- Head up to the safety
of the balcony.

- Thank you.
- Good job, Grant!

This is one of my biggest goals
coming into this competition,

- and I did it.
- What a time to shine.
Really good job.

Now, there are
three dishes tonight

that really disappointed
all four judges.

The first dish
is from a home cook

who unfortunately is making
a return to the bottom.

Please step forward, Charles.

I'm disappointed in myself.
I do not want to go home

by making a dish
that is close to my culture.

I don't want to let
anyone down.

I made a Thai curry halibut

with a peanut crust on the fish

and a vermicelli noodle salad.

I used three rations--
the crushed peanuts
for the halibut,

the lentil for the Thai curry,

and then the strawberry jam
vinaigrette

for the vermicelli
noodle salad.

First off, Charles, I'm sorry,

but it doesn't look
like elevated rations.

But the big scary thing
for me tonight

is the strawberry jam noodles.

What were you thinking?

I had to incorporate
something citrusy?

Shall we?

The actual heat
in the curry is decent,

but I don't get
the strawberry jam.

And the noodles
are undercooked,

and so they're sort of
a little bit crunchy.

It's a bit strange.

It's falling short
of MasterChef quality.

Your lentils, they taste okay.

Your fish, very dry.

Yes, sir.

You got rice
and noodles, man.

Choose one,
and do them great.

Don't feel the need
to just keep stacking things
on top of it.

- Agree. Thank you.
- Thank you, Charles.

Okay, the second dish
we need to examine further

was from a cook
who attempted to incorporate

some powerful ethnic flavors.

Please come forward...

Nina.

I felt like in the beginning
I got a lot of praise.

But now that
I'm in the bottom again,
I want to rise back up.

I don't want to feel
like I'm just this star
at the beginning

that just, you know,
fell towards the end.

I made a chicken tikka masala
using the tomatoes and peas,

a lentil dahl
with basmati rice.

I quick-pickled some red onions
using the strawberry jam,

and used the lemon-lime powder
for the cilantro salsa.

Yeah, I mean, what can I say?

You've seen
the standard of the dishes

that came out on top.

This is really
got a bit of a mess hall

aesthetic to it, sorry to say.

Shall we?

That chicken
tikka masala is that sort of
creamy orange texture,

and the chicken's
been marinating in yogurt.

But this is too acidic for me.

And strawberry jam
should go nowhere near
a chicken tikka masala.

A bit like Charles's noodles.

So it's just not
a good use of the rations.

Mm-hmm. Understood.

I love chicken tikka masala.
This is not it.

Everything tastes the same.

There's just one note
of the same flavor.

And then with
your quick pickling,

you gotta cut them
thinner, right,

if you're gonna do that
in an hour's time.

Understood.

I think that using
tikka masala

as a catch-all for the rations
backfired on you

because that's really
what it tastes like.

It tastes like a bunch of
ingredients and MREs
thrown into a bin,

- and not the kind of bin
you want to eat from.
- Okay.

- Thanks, Nina.
- Yep.

So, the final dish
that we must taste further

demonstrated a real lack
of execution with their protein.

Please come forward...

Wayne.

I'm not surprised.
I mean, there's no way

they were gonna let me by
with an undercooked protein.

I know I deserve to be
in the bottom three today,

but I don't believe my dish
is the worst in the room.

So what do we have here, Wayne?

I made a Moroccan-spiced
rack of lamb

with a cracker and peanut crust.

I've got three purees
on the plate.

One is with the beans.
One is using the lemon-lime.
It's a tzatziki.

And the other
is a fresh tomato chutney

with applesauce
and strawberry jam.

And in the center,
a beautiful hash brown
and bacon cake.

Wayne, I appreciate
the effort here

as far as understanding
that the rations

needed to be
a big role in your dish,

but this looks like
something I'd find

- in my kid's undershorts.
- Yes, Chef.

How the hell does that
look appetizing?

It doesn't, Chef.

It looks a lot
like a turd emoji.

Worse than that, this lamb
is severely undercooked.

I cannot tell you how upset I am
with the cook on the lamb.

Wayne, I cannot tell you
how upset I am

with the cook on the lamb.

Maybe if we can cut
into that end cut

and it happens
to be a medium rare,

we could actually taste the dish
and value it for what it is.

Shall we?

- This piece is--
it's good enough.
- That's pink.

We could try it.
At least we could eat it.

I tasted the end piece
of the lamb. You're lucky.

It was okay.
I know you said you have
something to prove.

The only person you should
be proving something to
is yourself.

You can be your best ally
or your worst.

And right now,
you're your worst.

- So slow down
and pay attention.
- Got it.

This dish
has a lot of ambition.

You used seven MREs,
maybe the most

of any of the other
contestants tonight.

And they're integrated
properly in the sauces.

But we have to call out
a lamb that is completely
undercooked.

- Agreed.
- And it's really unfortunate

because the other components of
the dish are very well done.

This dish has got the makings
of a fine dining main entree.

Lentils, delicious.
Crust, spot-on.

Tonight is not
a challenge around proteins.

But, come on.
You've tripped up
with your lamb.

- Thank you, Wayne.
- Thanks.

Excuse us.

- Um, Charles.
- Aarón: The fish
was a little dry.

That noodle salad
had no business being there.

No, no, no, no.
So, Nina's?

She really tried to use
these iconic Indian dishes
to hide rations.

And that? I don't like that.

She was 100% aware
of how her dish looked.

- Yeah, of course.
- She was not surprised
whatsoever.

- Wayne. Seven rations?
- It's a lot.

- You said it. Slow down.
- Yeah, slow down.

But he also utilized them
and all the other components

of the dish in a smart way
that equaled flavor.

He just made an egregious error
in the cooking of the lamb.

That is true. That's true.

Charles, Nina, and Wayne,

unfortunately, tonight
you cooked the worst dishes.

This has been
a very tough decision,

but we've all come
to an agreement,

and the home cook
that will be leaving
"MasterChef" tonight is...

Nina.

What?

Charles and Wayne,
say good-bye to Nina, please,

and head back to your stations.

-Thank you.
- Great job.

Thank you.

Nina, unfortunately,
tonight was all about rations,

and those were not
highlighted tonight.

But you've got to keep
your head up high,

because you've brought
some magic to this kitchen.

Never ever underestimate that.

- Promise.
- Good.

What's next for Nina?

Oh, I'm just gonna stay weird.

Love that.

Come and say good-bye, please.

- Miss venison dumpling.
- Bye, Nina!

Come on, now,
get that head up high.

- Thank you.
- Love you, Nina.

It's frustrating when
what you have in your head

doesn't make it
onto the plate.

- Love you, Nina!
- Yeah, Nina!

I know that
I'm a better cook than this.

Of course, like,
I'm bummed to be going home,

but my husband and my son
are going to be very proud of
what I have accomplished

but very happy
that I have come home.

Oh, my daughter, too.
She's in there, too.

All right, Nina.
We love you, girl!

So I'm only
the 13th best home cook
in the country. Darn!

I'll take it!
That is no small feat.

Keep it strong, rock star!

Next time,
it's a MasterChef classic...

- The tag team challenge.
- Whoo!

You have to cook dishes
you could find

in some of the world's
best restaurants.

- Grant, for winning last time,

you get to pick the teams.
What's your strategy?

I'm too nice for my own good.
Nice guy's gone.

Let's go, Charles!
We've gotta do this.

- Switch!
- Let's go!

No, no! Put that down!

No, it's an ice cream scoop!

You can't just say, "I got you."
You gotta talk to me.

- I got you.
- Switch!

- Mix it, mix it!
- Oh, my God, we burned this.

- M. D., Jennifer!

- Don't cheat.
- Oh, my Lord.

- It's DisasterChef.
- It's so terrible.

Let's just hope
someone did worse than us.