All language subtitles for MasterChef US - S07E07 - Vets Jets and Home Cooks

Announcer:
Previously, on MasterChef.

Christina:
Lobster.

( laughs )

- It was...
- Tanorria: What?

...a Gordon Ramsay
master class.

Gordon:
Don't worry, Nathan.

Alejandro clawed his way
to victory.

That is perfection
beyond belief.

Thank you very much.

Putting Lisa-Ann...

What's happening to you?

I'm trying the best I can.

...in a pinch.

Tonight...

Man:
Whoo!

- Let's go. Let's go.
- ...when the top 15

cook for American heroes,

expectations
are sky-high.

Man: Everything has
to be perfect.

- Gordon: It's burnt.
- There's no room for error.

Oh, ( bleep ).
What happened here?

Look at that.
You served that.

- This is bad. - These guys
put their lives on the line.

Now, get real
or ( bleep ) off.

♪

Narrator: Forty miles from
the MasterChef kitchen,

our top 15 home cooks
have landed

at the Camarillo Air Museum

for a high-flying
team challenge.

I have to do well
on this challenge.

- My parents are military.
- Absolutely.

Both of my parents
spent 24 years active duty

in the United States
Air Force.

I've spent eight years in Japan,
four years in Korea,

two years in Portugal.

I got to eat, smell,
experience things.

And that's exactly
what brought me

to the MasterChef
kitchen today.

I'm just waiting for Gordon
and Christina

to jump out of a plane.

Christina, this is going
to be the biggest,

the most epic challenge ever
in the MasterChef history.

Gordon, is that them
below us right there?

Gordon:
That's it. Two o'clock.

Right, Christina, let's put
this baby down, shall we?

♪

- Oh, look at this.
- What?

That's awesome.

- Oh, my God!
- ( tires squeal )

Is that Gordon
flying the plane?

Look at the MasterChef flags.

( laughing )

- Oh, my God!
- ( all cheering )

Manny: Gordon Ramsay's a great chef
and everything,

but they let this dude
fly a B-25 bomber? Really?

- Wow! - What are you guys
doing down there?

( laughter )

This has got to be
the biggest challenge ever, bro.

- Whoo!
- Whoo!

Don't forget about me.

( all cheering )

Gordon:
Wow. Seriously.

Welcome to the
Camarillo Air Museum,

and your next team challenge.

Now, this entire venue

is dedicated to
remembering the legacy

of the U.S. Air Force,

and everything their
extraordinary men and women

have done for this country.

Today, that means
101 veterans

from all branches
of the military

are going to be arriving
for an honorary meal,

cooked by all of you.

- All right!
- All right.

- Let's do it.
- Oh, my God.

- Let's do it.
- Alejandro.

Yes, sir.

You had the best dish
in the previous challenge.

Today, you will be one
of our team captains.

Please come
and stand up here.

- ( applause )
- Dale.

Now, I'd like to ask
the other 14 of you

standing in front of us

to split yourself
into two teams of seven.

All right,
three, two, one. Go.

( chattering )

Red team.

Wait-- you can't--

Look at them.

Everybody's running around.

And we all just huddle
into one group.

We're supposed
to make two groups.

Why are we hugging right now?

Woman: Everybody, let me be
on the same team.

( laughing )

I'm not a follower.
I'm a leader.

So I go to the blue side.

I'm glad that the people
that did follow me

made that choice,

and we're going
to rock this thing.

Hey, we're up for the challenge.
Let's do this.

Okay, Alejandro.

For your advantage
in the next challenge,

you get to choose which team
that you will lead

to victory, please.

Man:
Come on, Alejandro!

( all clapping )

I'm looking at the red team,
and there are a lot

of strong competitors here.

The water's warm
over here, baby.

Jump in.

Alejandro: But then there's
the blue team.

He's not the captain
this time, you are!

I know I can
communicate with them.

We can understand
each other.

Woman:
Come on, Alejandro!

Let's go,
Alejandro. Whoo!

( cheering )

( all cheering )

- Yeah.
- Oh!

Wow, what a choice.

- That's all right. Yup.
- That's fine.

Red team, it's now up to you
to select a team captain.

Woman:
What do we think, guys?

( chattering )

Manny: Once we have that,
we can organize...

- organize a plan.
- Yeah.

Hurry up.

- Man: One, two, three...
- All: Red!

Will the team captain
of the red team please step forward?

- Whoo!
- Let's get it, David.

- David.
- Yes, Chef.

Show us that you
deserve to wear that.

I will.

Now, today you will be
cooking a protein

worthy of these VIP veterans.

Hanger steak.

Woman:
Whoo!

Oh, we got this.

Each team
will have to make

one outstanding
hanger steak dish,

with two sides
and one sauce.

Now, are both teams ready?

All:
Yes, Chef!

Your time starts...

now.

- ( shouting )
- Man: Let's go. Let's go.

Narrator:
The teams now have

just 75 minutes
to prepare a meal

for 101 American heroes.

The winner of this challenge
will be decided

by the veterans' vote,

and the losing team

will face the dreaded
pressure test.

The hanger steak. What are we doing
with the steak?

There's no need to marinate
a beautiful hanger steak.

that we're going to be
putting the sauce on top of.

Just salt and pepper.
Put a nice season on it.

David: So then if we're going to use
just salt and pepper,

that sauce better be really,
really tasty.

Can we do like a mushroom
bourbon sauce?

- I was thinking bourbon.
- Bourbon. Do the bourbon.

Narrator:
While the red team agrees

on a simple
salt and pepper seasoning

for their hanger steak,

the blue team takes
a different approach.

- What's the marinade?
- Let's go with these

fire-roasted peppers,
a little bit of liquid smoke,

some citrus,
a bunch of honey.

Brandi: You can't put honey
in a marinade.

That's a really bad idea.

When sugar touches
a grill, it burns.

I think we want
to be careful with that,

Shaun, because
we got the charcoal.

- Man: Do you feel comfortable?
- I cook it all the time.

"I do this twice a week.

I always cook honey
on my steak."

- Man: Honey, pepper...
- Honey, pepper, citrus steak.

Brandi: This is going to come back
to bite us in the butt.

Sounds amazing, guys.
I love it.

- Let's go, let's go.
- Woman: Whoo! Let's do it.

These two teams have
to really deliver today, guys.

Absolutely. Don't think
that these veterans

- have very simple palates.
- No.

They've traveled
around the world

in defense
of our country,

so you got to believe
they have a very worldly palate.

Andrea:
Ale!

( speaking Spanish )

Okay, okay.

The chimichurri's going
to be a little bit spicy, guys.

Christina:
David, what's on the menu?

David: We're salt and peppering
the steaks.

They're going to be served
with this beautiful

mushroom bourbon sauce
that Terry is making.

- Okay.
- For our sides,

bacon mac and cheese.

And then we're going to marinate
some zucchini and squash.

And then we're going
to lightly grill them

- and serve them on the side.
- Let's do it. Come on.

Gordon:
Red team, blue team,

veterans will be arriving
shortly.

Right, captains,
tell me about the menu.

What are we doing?

We are going to do
a honey pepper hanger steak.

Then we're going to top it
with a chimichurri sauce.

It's going to go
over a garlic mashed potato.

What are you doing
with the sprouts?

Alejandro: The are bacon
pan-seared sprouts.

Right.
I love that idea.

Today is my time to shine.

Gordon:
- You're the team captain.

Lift up your team
and watch what they're doing.

Okay.

Alejandro: Everything has
to be perfect today.

There's no room for error.

Hey, blue team,
are the potatoes in yet?

D'Andre:
Yes, Chef.

( bleep ) hell.

- Come here, you.
- That's perfect, Shaun.

Taste that.

Hold the spoon.
I'm not babysitting you.

- What does that need?
- More salt.

Gordon:
There's no salt in there.

I added a liberal
amount of salt, Chef.

And this one?

Oh, taste that.
There's no salt in there.

D'Andre:
I thought it was okay, Chef.

- Gordon: What do you think now?
- It needs more salt--

It's just ( bleep ) bland.

And there's nothing in there,
and hardly ( bleep ) salt in there.

Alejandro, start
demanding a standard,

otherwise you're going home.

( sighs )

Oh, taste that.
There's no salt in there.

I added salt, Chef.
It needs more salt--

It's just ( bleep ) bland.

D'Andre:
Okay, Chef.

Let's get more salt in there.

More salt right now.

I told D'Andre
to put salt in the water.

He's cooking
mashed potatoes.

It's the easiest thing
in the world.

Now I look like I don't know
how to make mashed potatoes.

Gordon:
There are the planes.

Wow.

All right,
look at that.

( band playing )

Gordon: Guys, your veterans
are arriving.

All of a sudden it's like
an invasion is happening.

Warplanes above.

Veterans marching in
with the big marching band.

It's amazing.

- ( band stops )
- ( spectators cheer )

Veterans, we are so honored
to have you here today.

and to be given this opportunity
to cook an extraordinary lunch.

Please take your seats.

Christina: Get those hanger
steaks plated, guys.

Aarón: That's a nice sear.
I want these things

to be perfect
for the veterans.

- Brandi.
- Brandi: Yes, Chef.

Gordon: There's no difference between
the color of the steak

and the charcoal.

But it's not
cooking inside.

There shouldn't have
been honey on the outside--

You don't put honey
on a ( bleep ) barbecue.

- I understand.
- It's sugar.

I said that as well, and he said
he does this twice a week.

I told him twice not
to put honey marinade in.

- Gordon: Who said that?
- Brandi: Shaun.

- Shaun, come here, you.
- He told me--

I don't give a ( bleep )
what you do twice a week.

This is burnt.

Come on, guys.

Okay, Chef.
We'll fix it.

We'll fix it
right away, Chef.

I use this marinade
all the time at home.

You absolutely have to
pay more attention

to what you're doing when you're
cooking over an open flame.

If you leave it on
a hot spot the whole time,

whether this marinade
is on it or not,

that steak's
going to burn.

You got to keep
them all going.

- I know, I know.
- One more.

Get this steak over here.
Let's go.

Okay, the steak.
I need the steak right now.

Brandi:
We're working on it.

Gordon: Red team. Blue team,
that's it.

Time up. We're now serving
our distinguished guests.

- Let's go.
- Christina: Nice job, David.

- How you feeling?
- David: I feel good.

I need service.
I need service!

Narrator:
For today's veteran's lunch,

the red team is serving
a salt and pepper hanger steak

with a mushroom bourbon sauce,
mac and cheese,

and grilled zucchini.

Gordon:
Come on, blue team!

Man: Hey, do this
with some pride

and some integrity, guys.
Come on.

The blue team is serving

a honey citrus-marinated
hanger steak,

with a chimichurri sauce,
garlic mashed potatoes,

and bacon Brussels sprouts.

Service!

♪

With the first round
of plates from both teams

out on the tarmac,

Christina heads out
to check on the guests.

Each veteran will receive
a plate from both teams,

and then vote
for their favorite.

How is lunch going so far,
gentlemen?

- Very good. Great.
- Red team, blue team.

Who's got the better dish?

They're both great, but I prefer
the flavor of the blue.

Okay. What about you?

Red team.

Christina:
The red team. All right.

We've got a little battle
going on.

Are you happy
with that steak?

Manny: I'm very happy
with the steak.

Right now I'm pretty obsessed
with the red team.

- Obsessed in a good way?
- Yes.

Shaun: Look at this
and look at this.

You are off, guys.

You got to have uniformity,
please.

The blue steak
is a little bit overdone.

Christina: Do you like the blue team's
chimichurri on top there?

You know, the red steak
just totally beats

the blue steak for me.

I'm going to have to go
with the red on this one.

I was in the Air Force
for 24 years.

I've been a lot of places.
I've eaten a lot of meals.

And this is one of the best
meals that I've ever had.

Start getting these on there.
Start getting these on there.

Where's our sauce at?

Right now, the red team
is in a groove.

Everything is
flowing smoothly.

All these are good?

We keep this up,
I feel like we're going to win.

- Hi there.
- I was just wondering,

I didn't get any mushrooms
on mine, I noticed.

The others did
from the red team.

Let me take
this dish for you.

You're absolutely right.

There should be the mushroom
bourbon glaze.

I'm going to bring you
a brand-new steak.

- Thank you.
- Sorry about that, sir.

- Where's the zucchini?
- David: We're grilling.

They're slowing down.

Gordon, there's no sauce
on this plate.

Hey. Hey, red team.
Red team!

- Man: Yes, Chef.
- All of you, come here.

That's what's just come back.

There's no sauce,
there's no mushroom.

There's ( bleep ) plates ready to go,
there's no zucchini.

And that's what
you're sending.

Do we have any kind of respect
for what's going on?

Can I have a proper,
complete plate?

- Yes, Chef.
- Gordon: And, red team,

if I was you I would just raise--
Raise the standard.

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

Your veg right here. Let's go.
Let's go get the veg now.

Let's go.

Katie: That plate went through
several people.

So I don't know
if miscommunication--

but it's unacceptable
to serve

a service member a plate
that is not dressed with our sauce.

No, no, no, no.
It's not okay.

Veteran:
It's way too raw.

I'm going to bring you
a brand-new one. How is yours?

Veteran #2:
I don't even want to touch mine,

because it looks like about
to fall off the plate.

Veteran #3: It's definitely more
on the rare side.

Veteran #2:
Absolutely.

Yours is a little bit
in the same boat.

- It's just a little too much.
- I will be right back

with three new dishes
for you guys.

I'm sorry about that.

Jeez.

Hey, there's more plates
coming back,

and I hope they're not coming
back to the red team.

Tanorria:
Oh, God, I hope not, either.

I'm going to flip my lid.

Please tell me that's not
the red team.

David: Christina's coming back
with some plates.

I'm just hoping that these
plates are not red.

We cannot afford
to have more mistakes.

Three are raw, guys.

They're raw.
Oh, ( bleep ).

David:
We have raw steaks!

Look at that.
I'm in shock.

Who sliced this?

Terry:
Manny.

What?

Manny, you sliced that
and served that.

Yes, sir.

Come here, you.
Right ( bleep ) now.

- Take a look out there.
- Yes, sir.

- Gordon: You're a fire officer.
- Manny: Yes, sir.

I expect you to take
this ( bleep ) serious.

You save lives,
these guys put their lives on the line.

Now, get real
or ( bleep )off.

Yes, sir.

Gordon:
If I was you all,

I'd be turning it up
a notch.

Otherwise, you guys have
lost the battle.

All:
Yes, Chef.

Stay focused.
Stay focused.

Narrator: Despite a few misses
in the red team kitchen,

out on the tarmac,
this honorary lunch

is still right on target.

I was in the Navy,

and we never had food
like this in the Navy.

( laughs )

Or on plates, you know.

Gold around the glasses.
I like this.

David: This entire table is all perfect
and ready to go.

The red surprised me.

This one reminds me
of the steak that I got

when I got back
from Vietnam.

The taste and the presentation
of the red team

is actually better
than the blue team.

Last 25. Come on.

- I'll go with blue on this one.
- The blue team--

- It was that chimichurri.
- The chimichurri?

That chimmichurri
is off the hook.

Man:
Good job, Nathan.

Good job, guys.
We're almost there.

I love the Brussels sprouts.

Christina:
You love the Brussels sprouts?

I've never had a meal
like this in the service.

No.

Alejandro: Service. It's the last one.
Last plate.

I am feeling wonderful.

Even though we struggled
in the middle,

we finished strong.

And every single veteran
got an amazing

hanger steak dish
in front of them.

Narrator:
While the blue team

has completed their 101 plates
for the veterans,

the red team is having more problems
with their hanger steaks.

This is raw.

- Oh, come on.
- This is raw.

Diana: At the beginning
of the challenge,

we were working
really well together as a team.

And then all of a sudden,

everything seemed
to be going wrong.

David: Run them all back in.
Run 'em back in.

Back in the oven.

Diana:
Hurry.

We have to get
these plates out fast,

or someone from our team
is going home.

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

but they got to get
these dishes out, Aarón,

because these veterans
can't even vote for the red team

if they don't taste
their food.

This is horrible.

Manny:
Go! Go! Go!

- David: Just drop it. Drop it.
- Unbelievable.

Manny:
Let's go! Let's go! Let's go!

- Where's the sauce?
- Right here. Sauce is right here.

Shaun:
We're the red team,

we're the red team.
We got this, let's go.

Come on, guys, please.

These veterans are staring
at you guys.

- Please let's go.
- Man: Put them on! Put them on!

( chattering, shouting )

- Go.
- Man: We're done.

We had some problems.
We had some mishaps.

And we finished
really poorly.

But at the end of the day,
it's not about the performance.

It's whether the veterans
liked the red team's

or the blue team's
food better.

Gordon:
Ladies and gentlemen,

on behalf of MasterChef

and all those amazing
contestants behind us,

it's been an absolute privilege
and a pleasure

to cook for you all today.

Whoo!

Gordon:
It's time to vote.

♪

Thank you.

Nathan: It's very important for me
to win this challenge.

Then all of a sudden the wind
just kind of goes out of my mind

as I see veteran after veteran
go up there and push the button.

Veterans with walkers.
Veterans in wheelchairs.

( applause )

Win or lose today,
I just hope the dish

was enough to say,
"Thank you."

Oh, man. This is intense
and emotional.

Shaun:
This is just such an honor

to see these guys
coming up,

and to see the medals
and the uniforms,

and to know that one of the
reasons that I can do what I do

is because these guys
have done what they have done.

( applause )

Veterans,
the last vote is in.

As you know, only one team
can win this challenge.

The losing team,
unfortunately,

will head into
a dreaded pressure test.

( drumroll )

The team that will be safe
from elimination...

congratulations...

( airplane flying overhead )

...blue team!

( all cheer )

Alejandro:
I feel truly honored.

It's a blessing to give back
to a country

that's given so much to me.

Man:
Thank you, everybody here.

Congratulations.
Well done.

Red team, you know
what that mean?

Unfortunately, you'll be facing
the dreaded pressure test.

Eric: Now, the red team lost
the team challenge.

It sucks.

Gordon: Please into the kitchen.
Cleared out.

Eric: As a firefighter,
I get knocked down a lot.

But I'm going to keep
getting back up,

because I'm not giving up.

May the best man
or woman win, you know?

That's it.

♪

I don't like losing.
I don't deal with losing very well.

I've competed all my life,
and when I lose, it kills me.

Gordon:
Come down, quickly.

David: I took a huge risk
commanding this team,

and we got
our butts kicked.

So we're going to face
a pressure test.

And I'm pissed.

Yesterday, we all honored
101 military veterans

with a delicious steak dish
over lunch.

The final vote

was 77 votes
to the blue team.

Woman:
Are you serious?

And only 24 to the red team.

Guys, it was a landslide.

Red team, you are
about to face the dreaded pressure test.

And someone standing
in front of us will be going home tonight.

But one of you will
be up there on the balcony,

safe from elimination.

And that decision
will be made by you.

Wow.

If your team can't make the
decision within three minutes,

we'll be forced
to eliminate all of you.

- What?
- Nathan: Oh, my goodness.

Red team, there are seven
of you standing here.

But one of you will be
up there on the balcony,

safe from elimination.

And that decision
will be made by you.

Wow.

If your team
can't make the decision

within three minutes,

we'll be forced
to eliminate all of you.

- What?
- Oh, my goodness.

Please, all of you,
head into the wine cellar

and come back
with one name.

With a team full of
competitive individuals,

we each think we deserve
to be saved.

This is about
to be madness.

So who wants
to be saved?

- I do.
- I want to be saved.

I think we all do.

I feel like I should be
saved as the captain.

That should be
worth something.

Somebody that's not
yourself.

- I say Eric.
- Eric.

I say Eric. If I'm not choosing myself,
I choose Eric.

Terry:
Eric should be saved,

because he jumped in there
in front of the hot, hot grills

and had a great attitude.

I would have loved
to have cooked meat,

but I stepped up
to be the captain.

One minute remaining.

Eric:
I did more than just meat.

Whenever there was
another problem,

I moved to
a different station.

I didn't get to have
a station to cook meat.

I didn't get to have
a station to cook zucchini.

I didn't get a station,
because I was all stations.

It blows my mind that
everybody's jumping on Eric.

I was the one that put
my ass on the line

to lead this team.

So when there's a benefit,
it better damn well come to me.

Gordon:
Ten seconds.

We have to make a decision,
or we're all going home.

David: But we don't have
a unanimous decision.

Time up, guys.
Let's go.

Line up, please.

Will the person who will not
face tonight's pressure test

please step forward?

- Well-deserved.
- Christina: Eric, you are safe.

- Please head up to the balcony.
- Eric: Thank you, Chef.

- Thank you.
- ( applause )

- Thank you, guys.
- Come up, Eric.

All right, in tonight's
pressure test,

you'll be cooking with something you've
all worked with before.

It is...

chicken.

( laughs )

Yes! The guys at the firehouse
love my chicken.

So this pressure test
ain't no thing

but a chicken wing.

Now, breaking down your chicken
is a really good way

for any home cook to really
stretch their budget.

Listen carefully.

Let's start off with the most
popular across America.

The chicken wing.

Feel where the knuckle is,
and slice down.

Let the knife do the work.
Come through.

Two wings.
That is beautiful.

Next, two thighs, two drums:
possibly the most tender part.

Slice through the skin,

very careful not to slice
into that breast.

And then just pop out that bone
and slice through.

- Nice and clean.
- No big deal.

Gordon:
That bone-- Feel it there.

Knife through. Separate the drum
from the thigh.

Same again, and off.

- Wow.
- Gordon: And finally,

lift up the carcass.

Two breasts.
Slice down.

Push back.

Cut through the neck.

Let the knife
do the work.

Take that off.

Breastbone.
Slice away down.

Lift the knife up.
Come through the wishbone.

- And look.
- It's like magic.

Two breasts, two thighs,

two drums and two wings.

If you do everything right,

you can get eight amazing
pieces of chicken.

- Got me?
- All: Yes, Chef.

Christina: But that's not all
you'll have to do.

Once you've successfully
broken down your chicken,

you will have to make us
the most classic

American comfort food.

( all laugh )

It can only be...

( oohs and ahhs )

Fried chicken.

Being from Tennessee, fried
chicken is the name of the game.

Please, head back
to your stations. Let's go.

Tanorria: I just feel like
the judges gave me

another week in this
competition.

For your pressure test,
we're looking for

amazing crispy breading,

perfectly juicy, delicious
chicken just like this.

In front of you,
you have everything

that you could possibly need

to make an incredible box
of fried chicken.

You'll also have access
to a selection

of additional ingredients
in that equipment room.

Gordon:
You've all got 45 minutes

to prepare us one box
of the best fried chicken

you've ever made.

Elimination is on the line.
Is everybody ready?

All:
Yes, Chef!

Gordon:
Your 45 minutes...

starts...

now.

♪

Ooh, Louisiana hot sauce.

( bones crack )

Yeah.
That's what I like.

I'm doing a cornmeal-crusted
fried chicken.

I know that my cornmeal
is really going to give it

that crispy crunch,

so I'm really hoping
that the judges

are going to love my little
unique twist on it.

Just going to try to get
this done. It's do or die.

Now, these six home cooks
down here

are fighting
to save their life

with a box of fried chicken.

Gordon: The flavor is
all the bread inside.

I quite like
that sort of smoky paprika

chili powder in there as well,
so a little heat from that.

Tanorria:
Hot chicken.

Keeping it true
to Tennessee.

Christina: But it will burn
in a heartbeat if they put the seasoning

on the outside of the flour.

( sizzles )

Gordon:
Thirty minutes remaining.

( bleep ) leg here?

( bleep ) ( bleep ).

That is one angry cook.

Christina: He's frazzled.
He needs to calm down.

David:
( bleep ) is this?

Karma's a bitch.

All right, come on.
How are you feeling?

I'm just struggling
trying to get this breast off.

Use the base of the knife
and then go through there.

- Right here?
- Yeah, straight through.

Now, tell me about
the fried chicken. Where are you going?

Considering I'm a little
angry right now,

I'm going to make it spicy.

Put that anger to heat.

How angry are you,
on a scale of 1 to 10?

About a 10.

I feel a little betrayal
from my teammates.

But it's fine.
I like to cook.

I like fried chicken.
So it's no big deal.

- I'm bringin' it.
- But, David,

you got to get your head
back in the game.

- Let's go.
- Thank you, Chef.

It looks good, Dave.
Get right on time. You got this.

- Tanorria.
- Yes, Chef.

- That chicken looks awesome.
- Thank you so much.

This is Nashville
hot chicken.

You can't get any
better than that.

So, what's the secret
to your fried chicken?

Tanorria: The secret is in the
seasoning and the breading.

Do not put bland flour
in a pot of hot grease.

I know your family
hails from Tennessee.

- Yes. - How often do you
eat fried chicken?

All the time.

If I don't get this right,

my grandmother's going
to turn over in her grave.

- Good luck, Tanorria.
- Thank you.

Good luck.

Gordon:
Twenty minutes remaining.

Manny, that chicken's
looking sexy.

Manny, what do you
got going on? Talk to me.

Gonna do a buttermilk
fried chicken

with a little cayenne pepper
and a little pickle juice

inside the brining, because it gets a
little brine to it.

The only thing I'm really
concerned about is making sure

my breasts cook
thoroughly through.

That's always my biggest thing.
But besides that,

everything else
is looking great.

Sounds like it's going
to be good, Manny.

- Good luck, Manny.
- Thank you. Appreciate it.

Gordon:
Guys, 12 minutes remaining.

For one of you,
your last 12 minutes.

Katie's look
like hot wings.

- Katie, are your breasts done?
- Katie: Yeah.

Girl, your breasts
are no bueno.

Gordon: All right, Katie.
How are we doing?

- Katie: Doing great.
- Gordon: What are you doing?

I used all-purpose flour
with cayenne and smoked paprika.

- And that's it?
- That's it.

- No buttermilk.
- Nope, no buttermilk.

Did you dredge it in milk?
No eggs, nothing?

- No eggs, nope.
- What I'm trying to say

is that fried chicken,
especially here in the States,

it's covered, it's crunchy,
it's flavorsome.

Look. That is naked.

You got nothing on there.

Okay. Is there anything
you would do at this point?

I can't, darling. We are down
to literally 5 1/2 minutes to go.

Oh, my gosh.

Gordon: We're judging you
on fried chicken.

You know, fried chicken,
it's crunchy, it's flavorsome.

Look. That is naked.
You got nothing on there.

Oh, my gosh.

Is there anything you
would do at this point?

I can't, darling. We are down
to literally 5 1/2 minutes to go.

It's a pressure test,
so I can't do it for you.

You know that.
Come on, you can do this.

I'm absolutely flustered.

All I can think is words
my dad always told me:

make the best
of the situation.

So I'm going to try
until the very last second

to get more breading
on that chicken.

I cannot disappoint
Gordon Ramsay.

That is not
what I want today.

Three minutes, guys.
Three minutes.

Let's go, guys!

Gordon:
Get your chickens

out of the oven!

- Come on.
- Christina: There we go.

Make sure that chicken
is cooked through

and delicious.

Good job, Terry.

They are cooked through.

She's got a lot
of cornmeal in hers.

That's good, Dave.

- It's where it needs to be.
- Something's burning.

Oh, it's Manny's.

Whoo!

Thirty seconds remaining.

Eight pieces of chicken

must be in your box.

How the hell am I going
to fit this sucker in here?

Say a prayer and then put them
in the box.

Man:
You better squeeze it in there.

Where there's a will,
there's a way.

Here we go.
Ten, nine, eight,

seven, six, five,

four, three, two, one.

And stop.

- ( cheers and applause )
- Hands in the air.

- Man: Good job!
- All: Whoo!

Well done.

Right, let's start off
with David, please.

Thank you.

David: I was so angry coming in
to this pressure test,

because I should be up there
on the balcony safe, not Eric.

Go, Dave.

David: But right now,
it doesn't matter.

I'm here to impress
the judges.

Right, David, describe
your box of angry chicken.

David: Here you have
buttermilk-marinated chicken

dredged in a flour
that includes cayenne, paprika,

Cajun seasoning
and chili powder.

The chicken:
moist in the center,

dry on the outside.

But for the breading,
seasoned nicely.

It's got that
spiciness to it.

It's like, yes.

Delicious.

You started this challenge
earlier pissed off.

- Yes, Chef.
- You need to learn to let go.

Move on. And you need
to bring every ounce of love you've got

into what you're
good at doing. Thank you.

Thank you, Chef.

( applause )

Christina:
All right. Next up: Terry.

- Let's go, Terry.
- Man: Come on, Terry.

All right, Terry.

Talk me through
this fried chicken.

Terry:
So today I made

a double-breaded fried chicken,
extra crispy,

and just a little touch
of hot sauce for flavoring.

Christina:
Drum.

Looks nice and cooked through.

The chicken is definitely juicy.
It's full of flavor.

Well-seasoned breading.

It has a great shell,
a great coating.

It's crunchy.

You know, we've seen
some amazing things

come from you.

You're a threat in this kitchen
to everyone. Nice job.

- Thank you.
- David: All right, Terry.

( applause )

Eric:
All right, Terry.

Katie, please come forward.

David:
All right, Katie.

Katie, so remind me again
where you're from.

- I'm from Hattiesburg.
- I know that area well.

There's a lot of little
chicken shacks up there, right?

- A lot, yes.
- Great restaurants

that have been around
for a hundred years.

- The sacred hall of chicken.
- Exactly, Chef.

So when I open this box,
I want to have that,

you know what I mean?

Does this resemble
what you grew up eating?

No, Chef.

That's not your traditional
fried chicken at all.

Talk to me a little bit
about your fried chicken.

I'm a personal trainer.
I'm a health fanatic.

So my fried chicken,
it's lightly floured

with a little bit of lemon zest,
lots of salt and pepper.

Aarón: Hopefully the flavor
will deliver and rebound.

The chicken's
cooked through.

But unfortunately,
it's just underwhelming.

Messing up fried chicken
with such high hopes and aspirations

that Christina,
Gordon and I had,

you know this could end up
sending you home.

Thank you.

All right, Katie.

Katie: This is truly
the most disappointing

and the saddest moment
for me in MasterChef kitchen thus far.

I feel like I didn't do
Mississippi justice.

I definitely am
disappointed in myself.

Next up, Manny.

- Eric: All right, Manny!
- ( applause )

Manny's chicken looks like
he just rescued it

from a burning building.

It's obviously overcooked.

Manny's going
home tonight.

I would bet a lot
of money on that.

Tell me about
this fried chicken.

I have the southern
buttermilk fried chicken,

dried oregano within
the original seasoning.

Onion powder, garlic powder,
paprika, and salt and pepper.

- Christina: It's dark.
- Right.

I may have overcooked ittr.

I was making sure, because
I didn't want to undercook it.

I don't think you overcooked it
by a minute or two.

You overcooked it
by a lot.

I mean, that bone
sticking out is charred.

Why the herbs in the coating?

It just gives
a different flavor.

I like the taste
of the dry herbs, especially oregano.

Oh.

( gasps )

It's like kind of okay
at first,

but the second
the burnt coating hits you,

it just tastes like
a forest fire.

I mean, it's still going.
I'm sorry, Manny.

( exhales )

Eric:
Good job, Manny.

Tanorria, come forward.

All right, Tanorria.

Tanorria:
So I have for you

a double-breaded
buttermilk fried chicken,

seasoned with hot pepper sauce,
garlic powder,

paprika, salt, pepper.

So it is the correct color,
crispiness.

It looks juicy.

We'll see if the flavor
delivers.

I got to say, out of all
the home cooks here,

I got a high expectation
for you.

And, for me,
that is good cooking.

The seasoning brought some
spice to the game, which I like.

Considering your background,
your experience with chicken,

this is a home run.
Good job.

Thank you.

( applause )

Tanorria: I surprised myself
with how well I did.

My grandmother would be
smiling right now.

I'm not going back
to Tennessee today.

Gordon:
Finally, Diana.

D'Andre:
Come on, Diana!

Diana: I've never made
cornmeal-crusted chicken.

But it has this really
nice golden brown,

crunchy outer crust.

So I'm hoping that they'll give
me credit for my creativity.

Gordon: Diana, describe
the dish, please.

Diana: I did a double-batter
cornmeal-crusted fried chicken.

Marinated it in buttermilk
and hot sauce.

And I seasoned it
with cayenne, paprika,

salt, pepper and a little bit
of garlic and onion powder.

I mean, that has to be
one of the ugliest boxes

of fried chicken
anywhere in American tonight.

I mean, it's like something out of the
Natural History Museum,

and it's sort of
prehistoric-looking.

Ouch.

- ( hard clink )
- You can hear that, right?

Yes, Chef.

It's like excavating
at a dinosaur dig.

And we've just struck gold

with a prehistoric
tooth nail.

( all laugh )

You can be pissed off
at the balcony. They're safe.

You're not.

It's like you're excavating
at a dinosaur dig.

And we've just struck gold

with a prehistoric
tooth nail.

( all laugh )

You can be pissed
off at the balcony. They're safe.

You're not.

Ah...

I feel like...

I need a new
set of teeth.

It is repulsive.

Ever had a mouth
full of sand?

That's what it's like.

You know, here's the thing.
Is it bland? Yes.

Is it one of the worst ones
tonight? Yes.

Is it cooked properly?
Yeah.

But double-coating it
in cornmeal?

I never should have
double-coated it.

Why would you do it
in the biggest

cooking competition
in the world?

I don't know.

Damn.

Diana:
I'm feeling terrible.

I just got absolutely
obliterated.

I'm 99% sure in my head
that this is the chicken

that's going
to send me home today.

Gordon: Make your way down,
please. Let's go.

Right. Some of you
hit bumps tonight.

But there were three dishes
that really blew us away.

Tanorria, David and Terry.

Make your way
upstairs, please.

Thank you.

Christina: So now we're down
to the bottom three.

Manny, the outer coating
of your fried chicken was burnt.

It was nearly inedible.

Diana, the cornmeal
coating was terrible,

which rendered all of your
chicken dry.

Katie, technically you put
your chicken in oil,

so it is fried chicken,
but it had no flavor.

You clearly got lost
in the challenge.

The next person safe
from elimination,

but not a single thing
to smile about...

Katie.

Thank you.

Diana: Manny has a job
back at home.

He's a fireman.
He's living his dream already.

Being MasterChef is my dream.
Owning a restaurant is my dream.

So everything is on the line
for me here.

Gordon:
The last person

safe from elimination...

Manny...

Yes, Chef.

It's not you.

Diana, make your way
up to the balcony, quick.

I'm sorry, Manny,

but the journey
finishes tonight.

How are you feeling?

First of all, I want to thank
all three of you.

I'm going to take back
everything you taught me

back to the kitchen
in the station,

and be sure I do
those great things

that you've taught me
and showed me.

I appreciate that.

Aarón: Manny, I was impressed
from the moment I met you.

You have a beautiful energy
in the kitchen.

And that's what makes you
different,

and why people are going
to be drawn to your food.

Thank you.

Come on,
let's say goodbye.

Eric:
Manny wasn't just a class act.

Manny was the classiest act
there was.

He's a big loss,
you know?

I'd say Manny was probably
one of my best friends here.

He's a brother.

And I'm definitely going
to miss Manny a lot.

Manny: Every person here
I've learned so much from.

And I love every one of you.
And I appreciate you guys.

You made an impact on my life.
You did great things for me.

All right, Manny. Please put
your apron on the bench.

- ( applause )
- Eric: Love you, Manny!

Manny: Even though I didn't make it
as far as I wanted to,

I know that I've made the
Orlando Fire Department proud.

I made my family proud.

And I know the boys
at Orlando Fire Department

are going to be happy
when I get back,

because I got a whole new
arsenal of recipes,

without
burnt fried chicken.

( laughs )

( applause )

Woo-hoo!

Announcer:
Next week, the home cooks

are on a budget.

Make dinner
for a family of four.

As they attempt
to turn $20...

Woman:
These are not Kentucky prices.

...into culinary gold.

That's good. Really good.

- And then...
- I can't look.

...the top 14 face a gruesome
challenge.

With shocking results.

Gordon:
What is that?

Balls, Chef.
It's pretty self-explanatory.

Sync & corrections: Ajvngou
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