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These are the user uploaded subtitles that are being translated: 1 00:00:03,073 --> 00:00:06,279 Previously on "MasterChef." 2 00:00:06,279 --> 00:00:08,450 The 40 best home cooks in America 3 00:00:08,450 --> 00:00:11,089 faced off in the culinary challenges... 4 00:00:11,089 --> 00:00:12,592 Watch very carefully. 5 00:00:12,592 --> 00:00:14,796 I'm only doing this once. 6 00:00:14,796 --> 00:00:16,466 ...of their lives. 7 00:00:16,466 --> 00:00:19,105 This is the battle of the tacos. 8 00:00:19,105 --> 00:00:20,608 ‐ Salmon... ‐ Cupcakes. 9 00:00:20,608 --> 00:00:22,278 Oh, lord. 10 00:00:22,278 --> 00:00:24,616 ‐ In the end... ‐ That is remarkable. 11 00:00:24,616 --> 00:00:27,822 ‐ only the very best... ‐ It's delicious. 12 00:00:27,822 --> 00:00:30,528 ...claim the coveted white apron 13 00:00:30,528 --> 00:00:32,799 and a place in the MasterChef kitchen. 14 00:00:34,736 --> 00:00:36,874 Tonight... 15 00:00:36,874 --> 00:00:39,211 ‐ Gordon: A grocery bag. ‐ Christina: You couldn't level the playing field 16 00:00:39,211 --> 00:00:40,815 anymore than we have tonight. 17 00:00:40,815 --> 00:00:45,157 The top 20 take on their first mystery box challenge. 18 00:00:45,157 --> 00:00:48,898 ‐ This is pretty terrifying. ‐ Steady hand, Sam. 19 00:00:48,898 --> 00:00:50,935 ‐ They've won their aprons... ‐ Why kebab? 20 00:00:50,935 --> 00:00:53,941 ‐ Now they fight... ‐ Heather, just do what I do and ignore them. 21 00:00:53,941 --> 00:00:56,547 ‐ ...to keep them. ‐ Is this a joke for you? 22 00:00:56,547 --> 00:00:59,251 Take it serious... or take your apron off. 23 00:01:27,676 --> 00:01:29,846 Welcome, guys. Come on down, please. Let's go. 24 00:01:32,886 --> 00:01:34,723 It is amazing to be in the top 20. 25 00:01:34,723 --> 00:01:37,729 Just last week I was preaching in Detroit, 26 00:01:37,729 --> 00:01:40,768 and today I'm in the MasterChef kitchen. 27 00:01:40,768 --> 00:01:43,306 Yes! Let's go! 28 00:01:43,306 --> 00:01:44,776 I'm here to change my life. 29 00:01:44,776 --> 00:01:46,613 I'm 43 years old. 30 00:01:46,613 --> 00:01:49,251 I've raised my children. I've been married before. 31 00:01:49,251 --> 00:01:52,224 I'm ready to do me now. It's my turn. 32 00:01:52,224 --> 00:01:54,495 I thought I had a nice kitchen back in Brooklyn. 33 00:01:54,495 --> 00:01:56,432 But walking into this MasterChef kitchen, 34 00:01:56,432 --> 00:01:59,940 it makes mine look like a hot dog stand. 35 00:01:59,940 --> 00:02:02,211 It's beautiful, it's elaborate, it's detailed. 36 00:02:02,211 --> 00:02:05,217 There's pretty much every piece of equipment you could ever need. 37 00:02:05,217 --> 00:02:06,553 I want to go "Edward Scissorhands" on it 38 00:02:06,553 --> 00:02:08,858 and go crazy with everything on my fingers. 39 00:02:08,858 --> 00:02:10,728 There's just so much things I want to use in here. 40 00:02:12,899 --> 00:02:16,974 Welcome to the one and only MasterChef kitchen. 41 00:02:16,974 --> 00:02:21,750 You are the top 20 home cooks in all of America. 42 00:02:21,750 --> 00:02:25,490 America's next master chef is standing in front of us right now. 43 00:02:25,490 --> 00:02:28,931 And with that title comes incredible prizes. 44 00:02:28,931 --> 00:02:31,570 For starters, a quarter of a million dollars. 45 00:02:31,570 --> 00:02:35,578 ‐ And a guaranteed spot on the next MasterChef cruise. ‐ Yes! 46 00:02:35,578 --> 00:02:38,416 And of course, there's the greatest prize of all‐‐ 47 00:02:38,416 --> 00:02:40,922 the MasterChef trophy. 48 00:02:40,922 --> 00:02:43,426 ‐ Christina: Yes. 49 00:02:43,426 --> 00:02:47,167 Beautiful. Whoo! 50 00:02:47,167 --> 00:02:49,338 All right, home cooks, there's only one way 51 00:02:49,338 --> 00:02:52,277 to kick off this competition. 52 00:02:52,277 --> 00:02:55,116 The iconic mystery box challenge. 53 00:02:58,858 --> 00:03:00,393 All of you, at the count of three, 54 00:03:00,393 --> 00:03:02,431 lift your boxes. 55 00:03:02,431 --> 00:03:03,634 Whoo! 56 00:03:03,634 --> 00:03:06,607 One, two... 57 00:03:06,607 --> 00:03:09,411 three. Lift. 58 00:03:09,411 --> 00:03:12,518 ‐ Grocery bag. 59 00:03:12,518 --> 00:03:13,787 All right. 60 00:03:13,787 --> 00:03:16,927 A brown grocery bag. 61 00:03:16,927 --> 00:03:21,837 Why don't you go ahead and see what's inside your bags? 62 00:03:21,837 --> 00:03:25,343 ‐ Ooh. ‐ Ooh la la. 63 00:03:25,343 --> 00:03:26,713 Broccoli... 64 00:03:26,713 --> 00:03:29,351 I imagine everything looks pretty familiar. 65 00:03:29,351 --> 00:03:30,988 Oh, yeah. 66 00:03:30,988 --> 00:03:33,560 And that's because these are 12 of the most common items 67 00:03:33,560 --> 00:03:36,399 found on any American home cook's shopping list. 68 00:03:36,399 --> 00:03:37,869 Bananas... 69 00:03:37,869 --> 00:03:40,741 Your ingredients include chicken breast, ground beef, 70 00:03:40,741 --> 00:03:43,814 ‐ Rice... ‐ potatoes, canned tomatoes, 71 00:03:43,814 --> 00:03:46,586 ‐ Bacon. ‐ Carrots, white cheddar cheese, 72 00:03:46,586 --> 00:03:49,859 green apples, and chocolate. 73 00:03:49,859 --> 00:03:54,335 You'll also have access to the standard MasterChef staple pantry box. 74 00:03:54,335 --> 00:03:56,372 Tonight, you'll have just one hour 75 00:03:56,372 --> 00:03:59,345 to take the most popular ingredients across all of America, 76 00:03:59,345 --> 00:04:01,817 and make us a phenomenal dish. 77 00:04:01,817 --> 00:04:04,121 Win this challenge, and you will get 78 00:04:04,121 --> 00:04:07,127 a huge advantage moving forward. 79 00:04:07,127 --> 00:04:11,369 Your 60 minutes starts now! 80 00:04:12,872 --> 00:04:15,143 Go! 81 00:04:15,143 --> 00:04:17,715 Larger measuring cups, larger measuring cups... 82 00:04:17,715 --> 00:04:19,586 All right. Let's get it going here. 83 00:04:19,586 --> 00:04:21,422 Right, tonight's first mystery box challenge. 84 00:04:21,422 --> 00:04:24,261 A grocery bag. I mean, some of the most incredible products 85 00:04:24,261 --> 00:04:26,566 anywhere in America that every home can recognize. 86 00:04:26,566 --> 00:04:28,403 I mean, those are the basics. 87 00:04:28,403 --> 00:04:32,244 You couldn't level the playing field any more than we have tonight. 88 00:04:32,244 --> 00:04:34,381 This is so cool. 89 00:04:34,381 --> 00:04:35,885 So I'm doing five things today. 90 00:04:35,885 --> 00:04:37,054 I'm making the ultimate breakfast. 91 00:04:37,054 --> 00:04:39,559 Chicken apple sausage, buttermilk biscuits and gravy, 92 00:04:39,559 --> 00:04:42,297 soft scrambled egg, and a little hash browns. 93 00:04:42,297 --> 00:04:44,401 My grandmother always made a really big breakfast 94 00:04:44,401 --> 00:04:45,905 every single solitary time and so... 95 00:04:45,905 --> 00:04:49,579 I like the extra elements so you're full. 96 00:04:49,579 --> 00:04:51,115 Never know how long it's gonna be till lunch. 97 00:04:55,090 --> 00:04:59,566 I am making a crispy‐skin, oil‐poached, bacon chicken breast 98 00:04:59,566 --> 00:05:02,204 with broccoli and an apple slaw. 99 00:05:02,204 --> 00:05:03,941 This is me paying homage to my parents. 100 00:05:03,941 --> 00:05:08,216 They had this amazing ability to feed four kids within 20 minutes 101 00:05:08,216 --> 00:05:10,253 because they're doctors and they got home very late. 102 00:05:10,253 --> 00:05:14,228 And they used to make this all the time. 103 00:05:14,228 --> 00:05:16,298 I'm gonna make something my kids love a lot. 104 00:05:16,298 --> 00:05:19,037 I'm gonna do a curry chicken breast over a bed of rice, 105 00:05:19,037 --> 00:05:22,244 and I'm gonna fry some banana down in some flour. 106 00:05:22,244 --> 00:05:24,081 My husband's Indian, so this is something 107 00:05:24,081 --> 00:05:26,152 that's traditional to him that I make all the time. 108 00:05:26,152 --> 00:05:28,724 So I'm making this recipe with love. 109 00:05:28,724 --> 00:05:31,897 Just under 40 minutes to go, guys. 110 00:05:31,897 --> 00:05:35,403 Okay, so, Brien, what is about your experience 111 00:05:35,403 --> 00:05:36,806 that makes you such a competitor? 112 00:05:36,806 --> 00:05:38,510 I grew up in Northern California, a town called Redding, 113 00:05:38,510 --> 00:05:40,079 and we'd go fly fishing. 114 00:05:40,079 --> 00:05:43,085 My father, he'd take me out fly fishing almost every weekend. 115 00:05:43,085 --> 00:05:45,290 And we'd stop by the local deli 116 00:05:45,290 --> 00:05:46,826 and get whatever we wanted. 117 00:05:46,826 --> 00:05:50,935 So I'm gonna be making a deli‐inspired broccoli and bacon slaw, 118 00:05:50,935 --> 00:05:52,304 with a little fried chicken 119 00:05:52,304 --> 00:05:55,945 and some fried potatoes we have back home called "jo jos." 120 00:05:55,945 --> 00:05:57,848 So it's gonna be an ode to the fishing trip with my father. 121 00:05:57,848 --> 00:05:59,719 I love it. Keep your eye on the prize. 122 00:05:59,719 --> 00:06:03,459 ‐ Keep your eye on that clock. Good luck. ‐ Thank you so much, chefs. 123 00:06:03,459 --> 00:06:05,096 ‐ Right, Sam. ‐ Yes. 124 00:06:05,096 --> 00:06:06,165 Tell me about the dish. What are you doing? 125 00:06:06,165 --> 00:06:07,935 I'm making meatloaf and mashed potatoes. 126 00:06:07,935 --> 00:06:08,937 I'm a creative writing teacher, 127 00:06:08,937 --> 00:06:10,340 and this is one of the things 128 00:06:10,340 --> 00:06:11,943 that they're always serving in the lunch room, and‐‐ 129 00:06:11,943 --> 00:06:13,513 ‐ Yes. ‐ The kids think it's sort of icky, 130 00:06:13,513 --> 00:06:15,851 so I'm taking it up like three notches. 131 00:06:15,851 --> 00:06:19,692 I'm also Jewish, and so we do a lot of fried chicken skin. We call it gribenes. 132 00:06:19,692 --> 00:06:20,961 And so I'm doing some of that action too. 133 00:06:20,961 --> 00:06:22,364 Where's the skin going? 134 00:06:22,364 --> 00:06:24,201 I'm gonna use the skin to garnish the mashed potatoes. 135 00:06:24,201 --> 00:06:26,205 ‐ Very posh. ‐ Well... 136 00:06:26,205 --> 00:06:27,875 Yeah? 137 00:06:27,875 --> 00:06:29,712 Can't wait to taste that crispy chicken skin. Good luck. 138 00:06:35,791 --> 00:06:37,528 So, Heather, talk to me about your dish. 139 00:06:37,528 --> 00:06:40,868 Uh, my mom's Peruvian, so I'm making some Peruvian rice 140 00:06:40,868 --> 00:06:43,540 and, like, a Latin‐inspired chimichurri sauce for my chicken. 141 00:06:43,540 --> 00:06:44,909 And then I'm gonna fry it up. 142 00:06:44,909 --> 00:06:46,378 ‐ All right, I love it. ‐ Great. So what do you think 143 00:06:46,378 --> 00:06:48,717 about this idea of this grocery bag? 144 00:06:48,717 --> 00:06:50,219 Well, we didn't have a lot of money growing up. 145 00:06:50,219 --> 00:06:52,758 So my mom would try to make whatever she could 146 00:06:52,758 --> 00:06:54,094 using the ingredients that she had. 147 00:06:54,094 --> 00:06:55,731 And so it's gonna be an ode to my mother. 148 00:06:55,731 --> 00:06:57,334 Outstanding. Keep your eye on the prize. 149 00:06:57,334 --> 00:06:58,737 Absolutely. Thank you guys so much. 150 00:06:58,737 --> 00:06:59,772 ‐ Of course. ‐ Good luck. 151 00:06:59,772 --> 00:07:01,375 Thank you. 152 00:07:01,375 --> 00:07:03,780 Right, Mark. Tell me about the dish. What are you doing? 153 00:07:03,780 --> 00:07:05,651 So I'm a powerhouse guy, so I need to start 154 00:07:05,651 --> 00:07:07,354 with a good breakfast in the morning. 155 00:07:07,354 --> 00:07:10,326 ‐ So it's gonna be pancakes, eggs, bacon. ‐ Breakfast. 156 00:07:10,326 --> 00:07:11,563 I'm gonna do a caramel sauce, 157 00:07:11,563 --> 00:07:13,834 and then I'm gonna do a potato latke. 158 00:07:13,834 --> 00:07:16,038 Right. Do you not get intimidated with all this talent around here? 159 00:07:16,038 --> 00:07:18,877 I feel incredibly ready to win this whole thing. 160 00:07:18,877 --> 00:07:21,716 ‐ The whole competition, Mark? ‐ I didn't come here to lose. 161 00:07:21,716 --> 00:07:24,321 ‐ Make this breakfast a breakfast to remember. ‐ I will, sir. 162 00:07:24,321 --> 00:07:25,691 ‐ Good luck. ‐ Thank you. 163 00:07:30,501 --> 00:07:32,738 ‐ Hey, Jennifer. ‐ How's it going today? 164 00:07:32,738 --> 00:07:34,207 Jennifer, Louisiana's in the house with you, right? 165 00:07:34,207 --> 00:07:36,111 Yes, yes, it definitely it is today. 166 00:07:36,111 --> 00:07:38,917 I'm actually doing a blackened chicken with étouffée sauce 167 00:07:38,917 --> 00:07:40,420 with a vegetable medley. 168 00:07:40,420 --> 00:07:42,558 So I'm kind of doing, like, something salty 169 00:07:42,558 --> 00:07:43,960 and some sweet. 170 00:07:43,960 --> 00:07:45,864 All right, so what makes you such a fierce competitor 171 00:07:45,864 --> 00:07:47,735 that's gonna beat all these other 19 home cooks? 172 00:07:47,735 --> 00:07:49,371 I think it has to do with since I was a kid 173 00:07:49,371 --> 00:07:50,607 I learned from the best people, 174 00:07:50,607 --> 00:07:52,143 and then the people in my family. 175 00:07:52,143 --> 00:07:54,247 You can't make up soul, so... 176 00:07:54,247 --> 00:07:55,818 ‐ That's true. ‐ Put it on a plate, girl. 177 00:07:55,818 --> 00:07:57,120 Yeah, I will. I promise y'all. 178 00:07:57,120 --> 00:07:58,957 Thank y'all. 179 00:07:58,957 --> 00:08:01,863 Just over five minutes to go. 180 00:08:01,863 --> 00:08:05,504 Let's get it on. 181 00:08:05,504 --> 00:08:06,706 Baby doll. 182 00:08:06,706 --> 00:08:08,844 Wow, I mean, first of all, this is incredible 183 00:08:08,844 --> 00:08:10,581 because I've never seen such intensity 184 00:08:10,581 --> 00:08:12,852 across the first mystery box challenge. 185 00:08:12,852 --> 00:08:15,891 ‐ Oops. ‐ Mark is doing his take on an American breakfast, 186 00:08:15,891 --> 00:08:17,427 but he wants to sort of elevate that take. 187 00:08:17,427 --> 00:08:19,397 ‐ Okay. ‐ Ooh. 188 00:08:19,397 --> 00:08:22,805 Yachecia, she is doing biscuits and gravy. 189 00:08:22,805 --> 00:08:24,074 But hold on, she's gonna do 190 00:08:24,074 --> 00:08:25,744 a cheddar scrambled eggs as well. 191 00:08:25,744 --> 00:08:29,552 You know, she just keeps on giving and giving and giving just to finish it. 192 00:08:29,552 --> 00:08:31,923 Jennifer is doing a roast chicken breast 193 00:08:31,923 --> 00:08:34,227 ‐ with a little Louisiana twist. ‐ Love it. 194 00:08:34,227 --> 00:08:36,900 Sam's attempting a meatloaf across 60 minutes. 195 00:08:36,900 --> 00:08:38,068 Incredible. 196 00:08:38,068 --> 00:08:41,643 60 seconds remaining. 197 00:08:41,643 --> 00:08:44,247 Yeah. What? 198 00:08:44,247 --> 00:08:46,619 ‐ Christina: Come on, guys. ‐ Come on guys, final minute. 199 00:08:46,619 --> 00:08:48,355 You got this, you got this. 200 00:08:48,355 --> 00:08:53,165 You want to get your hands on that huge advantage. 201 00:08:53,165 --> 00:08:56,606 ‐ Ten... ‐ Judges: Nine, eight, 202 00:08:56,606 --> 00:08:59,779 seven, six, five, 203 00:08:59,779 --> 00:09:04,154 four, three, two, one. 204 00:09:04,154 --> 00:09:08,095 ‐ Gordon: And stop. Well done. ‐ Christina: Hands in the air. 205 00:09:08,095 --> 00:09:11,401 Yeah! Nailed that! 206 00:09:11,401 --> 00:09:14,508 ‐ Christina: All right. ‐ Well done. 207 00:09:14,508 --> 00:09:16,345 Now, tonight, you were all given 208 00:09:16,345 --> 00:09:20,854 12 of the most popular items on everyone's shopping list. 209 00:09:20,854 --> 00:09:24,127 As you know, we have studied and tasted 210 00:09:24,127 --> 00:09:27,100 everything you've done across the 60 minutes. 211 00:09:27,100 --> 00:09:29,672 Tonight, there were 212 00:09:29,672 --> 00:09:33,647 three dishes that stood out. 213 00:09:33,647 --> 00:09:36,318 ‐ Sam, ‐ Good job, Sam. 214 00:09:36,318 --> 00:09:40,393 Heather and Mark. 215 00:09:40,393 --> 00:09:41,963 Head on up here, let's go. 216 00:09:41,963 --> 00:09:44,300 I'm in a complete loss for words. 217 00:09:44,300 --> 00:09:46,371 I feel like Aladdin on the carpet 218 00:09:46,371 --> 00:09:48,342 just floating by my competitors. 219 00:09:48,342 --> 00:09:49,712 I've got this. 220 00:09:49,712 --> 00:09:53,052 I'm gonna be getting the advantage. 221 00:09:53,052 --> 00:09:55,423 Mark, Heather and Sam 222 00:09:55,423 --> 00:09:59,230 tonight, you three stood out 223 00:09:59,230 --> 00:10:03,405 for all the wrong reasons. 224 00:10:03,405 --> 00:10:07,748 All three of us were hugely disappointed. 225 00:10:07,748 --> 00:10:11,622 Because all three of your dishes were a mess. 226 00:10:22,611 --> 00:10:25,116 Mark, Heather and Sam. 227 00:10:25,116 --> 00:10:26,953 Tonight, you three 228 00:10:26,953 --> 00:10:29,925 stood out for 229 00:10:29,925 --> 00:10:34,100 all the wrong reasons. 230 00:10:34,100 --> 00:10:38,977 Because all three of your dishes were a mess. 231 00:10:38,977 --> 00:10:41,114 Mark, Heather, Sam, 232 00:10:41,114 --> 00:10:44,755 you bottom three, please head into the wine room. 233 00:10:44,755 --> 00:10:47,528 This is pretty terrifying. 234 00:10:47,528 --> 00:10:50,466 I feel like I'm waiting in the chairs outside the principal's office. 235 00:10:50,466 --> 00:10:52,538 My goose might be cooked. It might be over already. 236 00:10:52,538 --> 00:10:55,309 They might just come, pull us out, chew us out, 237 00:10:55,309 --> 00:10:56,612 and send us home. 238 00:11:00,286 --> 00:11:03,492 All right, well now, on to better news. 239 00:11:03,492 --> 00:11:05,797 Three home cooks in particular 240 00:11:05,797 --> 00:11:08,302 really impressed us. 241 00:11:08,302 --> 00:11:12,578 The first dish that really caught our eye, 242 00:11:12,578 --> 00:11:14,582 this dish had great finesse around it. 243 00:11:14,582 --> 00:11:17,153 Showcasing those ingredients, more importantly, 244 00:11:17,153 --> 00:11:18,756 MasterChef‐worthy. 245 00:11:18,756 --> 00:11:22,531 Please come down... 246 00:11:22,531 --> 00:11:23,766 Yachecia. 247 00:11:24,969 --> 00:11:26,873 Yeah, mama. You go, Yachecia. 248 00:11:26,873 --> 00:11:29,979 The first name called is Yachecia! 249 00:11:29,979 --> 00:11:31,883 Yay! Hallelujah! 250 00:11:31,883 --> 00:11:33,553 Thank you, Jesus. 251 00:11:33,553 --> 00:11:35,456 I spent my childhood making biscuits with my grandmother, 252 00:11:35,456 --> 00:11:38,328 so I know I am making Grammy proud. 253 00:11:38,328 --> 00:11:39,899 Right, describe the dish, please. 254 00:11:39,899 --> 00:11:42,069 It is biscuits and gravy, 255 00:11:42,069 --> 00:11:44,207 with homemade chicken and apple sausage, 256 00:11:44,207 --> 00:11:46,211 homemade buttermilk pepper biscuit, 257 00:11:46,211 --> 00:11:48,215 crispy home fries underneath, 258 00:11:48,215 --> 00:11:50,085 and a soft scrambled egg on top. 259 00:11:50,085 --> 00:11:51,756 So you do all that and then three minutes to go 260 00:11:51,756 --> 00:11:53,993 decide to make scrambled egg on the side. 261 00:11:53,993 --> 00:11:55,931 Is this what you're like in general? 262 00:11:55,931 --> 00:11:58,703 Absolutely, because sometimes I have to preach the sermons, 263 00:11:58,703 --> 00:12:00,573 sing the songs and be the janitor. 264 00:12:00,573 --> 00:12:03,345 So we got to put it all in there. 265 00:12:03,345 --> 00:12:04,848 Let's talk about the biscuits. 266 00:12:04,848 --> 00:12:07,821 We couldn't believe how light and exciting they were. 267 00:12:07,821 --> 00:12:09,725 Well, cold butter is my key. 268 00:12:09,725 --> 00:12:12,396 And then I didn't have buttermilk, so I had to make it. 269 00:12:12,396 --> 00:12:14,535 And added buttermilk to it. 270 00:12:14,535 --> 00:12:17,239 Really high temperature for a short amount of time. 271 00:12:17,239 --> 00:12:20,513 ‐ Wow, I mean, it's delicious. ‐ Thank you, sir. 272 00:12:20,513 --> 00:12:23,185 It tastes expensive, yet it was made with the staple ingredients. 273 00:12:23,185 --> 00:12:24,588 The biscuits are incredible. 274 00:12:24,588 --> 00:12:26,358 The potato underneath, cooked beautifully, 275 00:12:26,358 --> 00:12:28,161 You know, but what would I change? 276 00:12:28,161 --> 00:12:30,065 ‐ Just a touch less cream in the sausage. ‐ Okay. 277 00:12:30,065 --> 00:12:31,234 It's very rich. 278 00:12:31,234 --> 00:12:33,171 But the flavor's there. 279 00:12:33,171 --> 00:12:34,742 And if that's what you do for breakfast, 280 00:12:34,742 --> 00:12:37,581 God knows what you do for dinner. 281 00:12:37,581 --> 00:12:39,250 ‐ Great job. Thank you. ‐ Thank you, Chef. 282 00:12:46,799 --> 00:12:49,137 Hallelujah, right? 283 00:12:49,137 --> 00:12:51,074 Well, well, done. 284 00:12:51,074 --> 00:12:55,249 A lot of big flavor there but none of those spices are overpowering one another. 285 00:12:55,249 --> 00:12:58,422 I think your idea of making buttermilk 286 00:12:58,422 --> 00:13:00,927 and enriching that dough for the biscuits 287 00:13:00,927 --> 00:13:02,196 is really exceptional. 288 00:13:02,196 --> 00:13:04,902 If there's such a thing tasting like 60 minutes, 289 00:13:04,902 --> 00:13:06,204 that's what it tastes like. 290 00:13:06,204 --> 00:13:09,912 ‐ Excellent job. ‐ Thank you, Chef. 291 00:13:09,912 --> 00:13:12,884 I mean, we didn't give you chicken apple sausage. 292 00:13:12,884 --> 00:13:14,588 Talk me through that sausage. 293 00:13:14,588 --> 00:13:15,723 I took the chicken breast 294 00:13:15,723 --> 00:13:18,095 and ground it up with some spices, 295 00:13:18,095 --> 00:13:19,397 fresh dill, apples, 296 00:13:19,397 --> 00:13:21,735 and flavored it up with a little bit of cayenne, 297 00:13:21,735 --> 00:13:23,573 give it a little kick, a little heat. 298 00:13:23,573 --> 00:13:25,075 That dish is delicious. 299 00:13:25,075 --> 00:13:27,379 The eggs add a great light, fluffy richness 300 00:13:27,379 --> 00:13:30,319 to an otherwise rather dense sausage gravy there. 301 00:13:30,319 --> 00:13:32,991 But you took the most basic grocery store ingredients 302 00:13:32,991 --> 00:13:34,895 and you literally churched them up. 303 00:13:34,895 --> 00:13:36,331 Yes. 304 00:13:36,331 --> 00:13:37,399 You knocked it out of the park. 305 00:13:37,399 --> 00:13:41,241 ‐ Thank you, Chef. ‐ Nice job. 306 00:13:41,241 --> 00:13:43,345 Nice job, Yachecia. 307 00:13:43,345 --> 00:13:45,850 Thank you. 308 00:13:45,850 --> 00:13:49,190 The second dish that we would like to examine further 309 00:13:49,190 --> 00:13:52,998 is from a home cook who really stayed true to their home roots. 310 00:13:52,998 --> 00:13:54,968 This person made Louisiana proud, 311 00:13:54,968 --> 00:13:57,173 come on down, Jennifer. 312 00:14:01,916 --> 00:14:04,888 Who would ever think that a debt collector from Louisiana would be 313 00:14:04,888 --> 00:14:08,061 part of the top three of the first mystery box challenge. 314 00:14:08,061 --> 00:14:09,965 Really? 315 00:14:09,965 --> 00:14:12,837 I'm so excited, it's just a dream come true for me. 316 00:14:12,837 --> 00:14:14,273 Jennifer, talk to me about your dish. 317 00:14:14,273 --> 00:14:16,679 It's a blackened chicken breast, 318 00:14:16,679 --> 00:14:19,150 with étouffée sauce, runny egg 319 00:14:19,150 --> 00:14:20,520 with cinnamon potatoes. 320 00:14:20,520 --> 00:14:22,591 Where do you learn to present food this way? 321 00:14:22,591 --> 00:14:25,997 Make carrot ribbons and garnish with such sophistication. 322 00:14:25,997 --> 00:14:28,101 Every day I come home and my husband and I, 323 00:14:28,101 --> 00:14:31,274 I'll look at the refrigerator and I'll try to make something with what I have. 324 00:14:31,274 --> 00:14:34,648 So I feel like that this is my art on a plate. 325 00:14:34,648 --> 00:14:37,119 I'm able to express myself when I cook. 326 00:14:37,119 --> 00:14:40,893 That is truly a blackened piece of chicken breast. 327 00:14:40,893 --> 00:14:43,331 All the specks of the wonderful dried herbs 328 00:14:43,331 --> 00:14:46,237 and the spices kind of just be part of that crust. 329 00:14:46,237 --> 00:14:48,475 Look at that chicken cook. Like, that's perfect. 330 00:14:48,475 --> 00:14:49,811 ‐ Oh, that looks good. ‐ It's cooked... 331 00:14:49,811 --> 00:14:51,548 ‐ Yeah, that looks good. ‐ It does look good, right? 332 00:14:51,548 --> 00:14:55,890 ‐ That's what's up. ‐ That's what's up, dude. 333 00:14:55,890 --> 00:14:57,226 Like they say in Louisiana, 334 00:14:57,226 --> 00:14:58,696 "That ain't nothing nice, baby." 335 00:14:58,696 --> 00:15:01,301 All right? Yeah, you right. 336 00:15:01,301 --> 00:15:02,837 The sauce is rich. 337 00:15:02,837 --> 00:15:04,340 When it blends with the yolk of the egg 338 00:15:04,340 --> 00:15:05,810 it's really something special. 339 00:15:05,810 --> 00:15:08,683 The carrots, they have a little bit of the acidic vinegar to it. 340 00:15:08,683 --> 00:15:10,185 Parsley, great choice of herb. 341 00:15:10,185 --> 00:15:12,524 Man, keep cooking like that 342 00:15:12,524 --> 00:15:15,028 ‐ you're gonna go far. ‐ Thank you, I appreciate that so much. 343 00:15:19,036 --> 00:15:20,372 ‐ That chicken's cooked beautifully. ‐ Thank you. 344 00:15:20,372 --> 00:15:22,176 ‐ I appreciate that. ‐ Crisp, fragrant. 345 00:15:22,176 --> 00:15:24,848 All those wonderful herbs that you want from down south. 346 00:15:24,848 --> 00:15:26,184 It's you on a plate. 347 00:15:26,184 --> 00:15:28,154 And it's so nice to see that level of finesse 348 00:15:28,154 --> 00:15:30,693 so early on in the competition which we're not used to. 349 00:15:30,693 --> 00:15:32,564 ‐ Great job. ‐ Thank you. 350 00:15:32,564 --> 00:15:34,735 Is this real? Thank you. 351 00:15:34,735 --> 00:15:37,707 Good job, Jennifer. 352 00:15:40,713 --> 00:15:41,749 ‐ Good job. ‐ Thank you. 353 00:15:41,749 --> 00:15:44,621 The third dish that we want to taste 354 00:15:44,621 --> 00:15:48,061 is from a home cook who kept it simple 355 00:15:48,061 --> 00:15:50,566 but delicious. 356 00:15:50,566 --> 00:15:54,240 So good, they named him twice. 357 00:15:54,240 --> 00:15:57,814 Brien O'Brien, please step forward. 358 00:15:57,814 --> 00:15:59,083 Good job, Brien. 359 00:15:59,083 --> 00:16:01,655 This dish doesn't just represent Northern California, 360 00:16:01,655 --> 00:16:03,191 it also represents my father, 361 00:16:03,191 --> 00:16:04,594 my Irish heritage, 362 00:16:04,594 --> 00:16:05,997 everything that I grew up with, 363 00:16:05,997 --> 00:16:07,199 this is me on a plate. 364 00:16:07,199 --> 00:16:08,368 My father would be proud, 365 00:16:08,368 --> 00:16:10,205 and I know I got a winning dish. 366 00:16:10,205 --> 00:16:12,544 All right, Brien O'Brien what did you make? 367 00:16:12,544 --> 00:16:15,550 Well, today, I made a fried chicken 368 00:16:15,550 --> 00:16:19,290 with a broccoli and bacon slaw, 369 00:16:19,290 --> 00:16:21,695 and fried potatoes I like to call "jo jos." 370 00:16:21,695 --> 00:16:23,465 What did you season that chicken with? 371 00:16:23,465 --> 00:16:25,435 Um, the flour had salt, pepper. 372 00:16:25,435 --> 00:16:27,874 There was some smoked paprika 373 00:16:27,874 --> 00:16:29,544 and some cayenne for a little kick. 374 00:16:29,544 --> 00:16:30,713 What did you do with the French fries‐‐ 375 00:16:30,713 --> 00:16:32,884 ‐ or the Jimmys, Johnnys. ‐ Jo jos. 376 00:16:32,884 --> 00:16:34,554 ‐ Jo jos. 377 00:16:34,554 --> 00:16:36,658 I also gave those a quick dredge 378 00:16:36,658 --> 00:16:37,927 just to give them a a little crunch. 379 00:16:37,927 --> 00:16:38,996 Threw those in the fryer as well 380 00:16:38,996 --> 00:16:40,666 and ended it with a little salt. 381 00:16:40,666 --> 00:16:42,804 Talk to me about that broccoli slaw. 382 00:16:42,804 --> 00:16:45,977 Started off with the bacon, then I made my own aioli 383 00:16:45,977 --> 00:16:48,782 turned that into a dressing with a little vinegar and some sugar 384 00:16:48,782 --> 00:16:51,287 I threw some Granny Smith apples in there 385 00:16:51,287 --> 00:16:53,993 and of course the broccoli. 386 00:16:53,993 --> 00:16:57,266 I can't get over the crispiness 387 00:16:57,266 --> 00:16:58,368 of that dredge. 388 00:16:58,368 --> 00:17:00,540 The way that you perfectly have every bit 389 00:17:00,540 --> 00:17:01,975 of that chicken breast covered. 390 00:17:01,975 --> 00:17:04,146 It's crunchy, it's crispy, it's flavorful. 391 00:17:04,146 --> 00:17:06,317 I think that your french fries, or your jo jos, 392 00:17:06,317 --> 00:17:08,421 are smart, they're rustic. 393 00:17:08,421 --> 00:17:10,560 The acidity from this broccoli slaw 394 00:17:10,560 --> 00:17:12,664 is a really smart counterbalance. 395 00:17:12,664 --> 00:17:15,335 Would have loved for you to slice those shallots down a little bit more. 396 00:17:15,335 --> 00:17:16,505 Like show off the knife work 397 00:17:16,505 --> 00:17:18,174 if you're going to keep it somewhat simple. 398 00:17:18,174 --> 00:17:19,911 But all in all, 399 00:17:19,911 --> 00:17:21,682 it's a pretty untouchable dish. 400 00:17:21,682 --> 00:17:23,519 ‐ Nice job. ‐ Appreciate it. 401 00:17:30,198 --> 00:17:32,537 Chicken's delicious. Got it evenly coated. 402 00:17:32,537 --> 00:17:34,173 Got it evenly colored as well. 403 00:17:34,173 --> 00:17:36,143 You sort of clogged my arteries up with the fried chicken 404 00:17:36,143 --> 00:17:38,348 and then opened my veins up with the slaw. 405 00:17:38,348 --> 00:17:40,452 I love what you've done with that rustic charm. 406 00:17:40,452 --> 00:17:41,788 It needs a bit of color. 407 00:17:41,788 --> 00:17:43,826 'Cause you've got that fried chicken, fries, 408 00:17:43,826 --> 00:17:46,030 it's all the same sort of coat of paint. 409 00:17:46,030 --> 00:17:49,036 But you delivered something that has got great flavor. 410 00:17:49,036 --> 00:17:51,040 And you've shown great skill. 411 00:17:51,040 --> 00:17:53,545 ‐ Great job. ‐ Thank you. 412 00:17:53,545 --> 00:17:55,549 Good job, Brien. 413 00:17:55,549 --> 00:17:57,820 ‐ Bring it in, buddy. ‐ Thanks guys. 414 00:18:03,331 --> 00:18:06,638 Three outstanding dishes, let's get that right. 415 00:18:06,638 --> 00:18:09,009 But tonight, there can only be one winner 416 00:18:09,009 --> 00:18:13,284 of this first mystery box challenge. 417 00:18:13,284 --> 00:18:14,954 The dish of the night... 418 00:18:17,960 --> 00:18:19,396 Congratulations... 419 00:18:30,920 --> 00:18:33,024 The dish of the night 420 00:18:33,024 --> 00:18:35,361 was cooked by... 421 00:18:35,361 --> 00:18:36,698 Congratulations... 422 00:18:39,537 --> 00:18:41,675 Brien O'Brien. Well done. 423 00:18:41,675 --> 00:18:43,044 Nice job, B. O. B. 424 00:18:43,044 --> 00:18:45,415 Winning the first mystery box solidified 425 00:18:45,415 --> 00:18:47,887 my number one ranking in this competition. 426 00:18:47,887 --> 00:18:49,356 Nice job, Brien. 427 00:18:49,356 --> 00:18:51,628 Those other competitors can throw a target on my back 428 00:18:51,628 --> 00:18:52,930 'cause all I gotta say is, 429 00:18:52,930 --> 00:18:55,401 "winner, winner, chicken dinner." 430 00:18:55,401 --> 00:18:57,707 Uh, Brien, you're now safe from elimination. 431 00:18:57,707 --> 00:18:59,409 ‐ Great start. ‐ Thank you. 432 00:18:59,409 --> 00:19:00,980 All three of your dishes tonight 433 00:19:00,980 --> 00:19:03,484 displayed some serious skills. 434 00:19:03,484 --> 00:19:06,758 We're not ready to risk losing any of you three yet. 435 00:19:06,758 --> 00:19:09,931 All three of you are safe from elimination. 436 00:19:09,931 --> 00:19:12,335 ‐ Yes! Woo! 437 00:19:12,335 --> 00:19:14,406 ‐ Come here, guys. 438 00:19:14,406 --> 00:19:16,177 Oh. 439 00:19:16,177 --> 00:19:17,613 Oh, thank you, Lord. 440 00:19:17,613 --> 00:19:19,684 Actually, tonight, for the first time ever, 441 00:19:19,684 --> 00:19:23,357 there was so much talent across all of those dishes 442 00:19:23,357 --> 00:19:25,361 that all of you are safe. 443 00:19:27,132 --> 00:19:31,541 That's right, the entire kitchen, minus the wine cellar, 444 00:19:31,541 --> 00:19:35,415 are safe from elimination. 445 00:19:35,415 --> 00:19:36,483 That's not good for us. 446 00:19:36,483 --> 00:19:39,489 All 17 of you, head on up to the balcony, 447 00:19:39,489 --> 00:19:42,395 ‐ let's go. ‐ Yes! 448 00:19:42,395 --> 00:19:44,934 I was on cloud nine just a few days ago. 449 00:19:44,934 --> 00:19:47,138 when I found out I got that white apron. 450 00:19:47,138 --> 00:19:48,742 Oh, no. 451 00:19:50,846 --> 00:19:53,184 I've worked really hard to be here. 452 00:19:53,184 --> 00:19:55,288 And it all might be taken away right now. 453 00:19:55,288 --> 00:19:58,194 It's a pretty rough feeling down here. 454 00:19:58,194 --> 00:20:00,365 All right, right now, it's time to learn the fate 455 00:20:00,365 --> 00:20:02,503 of our bottom three home cooks. 456 00:20:02,503 --> 00:20:04,006 Please come on out. 457 00:20:04,006 --> 00:20:06,010 Let's go. 458 00:20:16,063 --> 00:20:18,000 Okay. Mark, Heather, Sam. 459 00:20:18,000 --> 00:20:21,508 Each of these dishes are way off. 460 00:20:21,508 --> 00:20:23,044 60 minutes to come up with something 461 00:20:23,044 --> 00:20:24,212 with ingredients that you know 462 00:20:24,212 --> 00:20:25,883 on a daily basis. 463 00:20:25,883 --> 00:20:27,385 Right now we're concerned. 464 00:20:27,385 --> 00:20:30,391 These do not show us potential, 465 00:20:30,391 --> 00:20:32,395 skill, technique. 466 00:20:32,395 --> 00:20:33,832 You can't be happy with them, can you? 467 00:20:33,832 --> 00:20:35,536 No. 468 00:20:35,536 --> 00:20:37,405 Mark... 469 00:20:37,405 --> 00:20:38,909 let's talk. 470 00:20:38,909 --> 00:20:41,447 The pancake, it just, it has problems. 471 00:20:41,447 --> 00:20:43,050 It's undercooked. 472 00:20:43,050 --> 00:20:46,524 Seeing raw apple and raw banana just stuck on the plate 473 00:20:46,524 --> 00:20:48,562 is like the finesse isn't there. 474 00:20:48,562 --> 00:20:51,133 The hash brown, it almost looks like a piece of meat. 475 00:20:51,133 --> 00:20:52,703 I know what you can do. 476 00:20:52,703 --> 00:20:54,974 I watched you make the most beautiful, delicious ravioli 477 00:20:54,974 --> 00:20:56,711 that won you that apron. 478 00:20:56,711 --> 00:21:00,051 And it feels like a completely different home cook made this dish. 479 00:21:00,051 --> 00:21:02,255 I feel like it was the fourth quarter with two minutes left 480 00:21:02,255 --> 00:21:04,192 and I ran out on the field without my helmet 481 00:21:04,192 --> 00:21:06,865 or my jockstrap. 482 00:21:06,865 --> 00:21:10,004 And I left both my proteins my table. 483 00:21:10,004 --> 00:21:13,745 It's underwhelming and disappointing to say the least. 484 00:21:13,745 --> 00:21:17,018 Heather, I'm just, I'm baffled. 485 00:21:17,018 --> 00:21:18,588 Describe to me what happened here. 486 00:21:18,588 --> 00:21:20,859 Um, I tried to work with all the flavors 487 00:21:20,859 --> 00:21:23,632 that my mother cooked with from Peru, 488 00:21:23,632 --> 00:21:26,270 with a lot of the herbs and a lot of the spices. 489 00:21:26,270 --> 00:21:28,374 It didn't turn out the way that I wanted. 490 00:21:28,374 --> 00:21:29,710 I just think, for me, 491 00:21:29,710 --> 00:21:31,581 it came down to the fundamentals. 492 00:21:31,581 --> 00:21:34,252 You cooked it meat side down, instead of skin side down. 493 00:21:34,252 --> 00:21:35,589 It's dry as a bone. 494 00:21:35,589 --> 00:21:38,260 You have no sauce. You didn't peel the carrots. 495 00:21:38,260 --> 00:21:40,732 So they're completely muddy and dirty. 496 00:21:40,732 --> 00:21:43,070 You know, you mentioned your mom and you mentioned Peru, 497 00:21:43,070 --> 00:21:45,174 and when you say that with such conviction, 498 00:21:45,174 --> 00:21:47,011 then you serve me that, 499 00:21:47,011 --> 00:21:49,116 it's a complete travesty 500 00:21:49,116 --> 00:21:50,586 to all the great Peruvian cooks 501 00:21:50,586 --> 00:21:52,422 that I call friends and colleagues. 502 00:21:55,696 --> 00:21:58,668 ‐ Sam, you look pissed. ‐ I don't like the way my dish looks. 503 00:21:58,668 --> 00:22:01,641 That doesn't look anywhere near like a meatloaf. 504 00:22:01,641 --> 00:22:04,045 Just bland, horrible. 505 00:22:04,045 --> 00:22:06,316 But the one issue I have with you is, 506 00:22:06,316 --> 00:22:07,418 you need to pay attention. 507 00:22:07,418 --> 00:22:09,790 A meatloaf needs time to cook, right? 508 00:22:09,790 --> 00:22:11,761 That's an insipid burger. 509 00:22:11,761 --> 00:22:13,397 But above all that, 510 00:22:13,397 --> 00:22:15,736 that sauce was disgusting. 511 00:22:15,736 --> 00:22:18,274 You're blowtorching a can of tomatoes. 512 00:22:18,274 --> 00:22:19,610 Young man, you gotta stop getting carried away 513 00:22:19,610 --> 00:22:21,246 with all of the frills. 514 00:22:21,246 --> 00:22:22,583 I don't give a rat's ass 515 00:22:22,583 --> 00:22:24,754 about the chicken skin on top of the mashed potatoes. 516 00:22:24,754 --> 00:22:26,624 ‐ What was the hero tonight? ‐ It was supposed to be the meatloaf. 517 00:22:26,624 --> 00:22:28,027 Well, it wasn't. 518 00:22:28,027 --> 00:22:30,498 And you gotta start taking this seriously. Got me? 519 00:22:30,498 --> 00:22:33,137 Yes, chef. 520 00:22:33,137 --> 00:22:35,976 Uh, all three of you are now staring elimination in the face, 521 00:22:35,976 --> 00:22:38,280 and all three of you need to prove 522 00:22:38,280 --> 00:22:40,786 that you are good enough to stay in this competition, 523 00:22:40,786 --> 00:22:42,523 because these three dishes have no place 524 00:22:42,523 --> 00:22:44,226 in the MasterChef kitchen. 525 00:22:44,226 --> 00:22:47,398 Now, if you were given the chance to start this challenge over, 526 00:22:47,398 --> 00:22:48,969 you think you could do it better? 527 00:22:48,969 --> 00:22:51,006 ‐ Yes. ‐ Without a doubt. 528 00:23:06,103 --> 00:23:07,539 Do those bags look familiar? 529 00:23:07,539 --> 00:23:08,975 ‐ Yes, they do. ‐ Yes, Chef. 530 00:23:08,975 --> 00:23:11,046 All three of you, pick up your bag 531 00:23:11,046 --> 00:23:13,217 and head back to your station. 532 00:23:13,217 --> 00:23:14,386 Let's go. 533 00:23:14,386 --> 00:23:15,722 Yes. 534 00:23:15,722 --> 00:23:17,960 You got it. 535 00:23:17,960 --> 00:23:19,229 Oh, boy. Here we go. 536 00:23:19,229 --> 00:23:22,168 All of a sudden the adrenaline starts pumping, 537 00:23:22,168 --> 00:23:24,205 and it's like I'm back in high school 538 00:23:24,205 --> 00:23:26,577 getting ready to, like, hit the wrestling mat, 539 00:23:26,577 --> 00:23:28,915 and I'm ready to wrestle for my redemption. 540 00:23:28,915 --> 00:23:31,721 Let's see what's inside those grocery bags, guys. 541 00:23:39,269 --> 00:23:40,706 That's right. 542 00:23:40,706 --> 00:23:44,346 You have the exact same ingredients as you did earlier, 543 00:23:44,346 --> 00:23:49,189 as well as a fresh staple pantry box. 544 00:23:49,189 --> 00:23:52,228 We're giving you a chance for culinary redemption. 545 00:23:52,228 --> 00:23:54,099 Elimination is on the line, 546 00:23:54,099 --> 00:23:55,736 and you need to prove you listened 547 00:23:55,736 --> 00:23:57,405 and that you can act on the feedback 548 00:23:57,405 --> 00:23:59,209 that we just gave you. 549 00:23:59,209 --> 00:24:01,279 It can be an entirely new dish 550 00:24:01,279 --> 00:24:04,018 or a much, much better version 551 00:24:04,018 --> 00:24:06,858 of the dish that landed you in this mess in the first place. 552 00:24:06,858 --> 00:24:09,597 Because you've already had one attempt at this, 553 00:24:09,597 --> 00:24:11,934 we're gonna ramp things up a little. 554 00:24:11,934 --> 00:24:14,005 Last time, you had one hour. 555 00:24:14,005 --> 00:24:18,046 This time you'll only have 45 minutes. 556 00:24:18,046 --> 00:24:22,221 Let us down again and you will be going home. 557 00:24:22,221 --> 00:24:26,229 That could mean one of you, two of you, 558 00:24:26,229 --> 00:24:28,434 or all of you. 559 00:24:30,471 --> 00:24:32,108 ‐ Wow. ‐ Wow. 560 00:24:37,619 --> 00:24:40,592 In front of you, you have the exact same ingredients 561 00:24:40,592 --> 00:24:43,598 as you did during tonight's mystery box challenge. 562 00:24:43,598 --> 00:24:47,739 Let us down and you will be going home. 563 00:24:47,739 --> 00:24:51,179 That could mean one of you, two of you, 564 00:24:51,179 --> 00:24:54,854 or all of you. 565 00:24:54,854 --> 00:24:56,824 ‐ Wow. ‐ Wow. 566 00:24:58,193 --> 00:24:59,195 Ready? 567 00:24:59,195 --> 00:25:00,364 ‐ I'm ready. ‐ Ready. 568 00:25:00,364 --> 00:25:01,667 Born ready. 569 00:25:01,667 --> 00:25:06,309 Your 45 minutes starts... 570 00:25:06,309 --> 00:25:08,413 now. 571 00:25:08,413 --> 00:25:10,986 ‐ All right, guys. ‐ Come on. 572 00:25:13,323 --> 00:25:16,263 Guys, this is a "MasterChef" first. 573 00:25:16,263 --> 00:25:17,799 We've never given home cooks 574 00:25:17,799 --> 00:25:20,070 the same ingredients to work with again. 575 00:25:20,070 --> 00:25:21,974 Whether they make the same dish 576 00:25:21,974 --> 00:25:23,176 or whether they make a brand new dish, 577 00:25:23,176 --> 00:25:25,447 what we're really testing here 578 00:25:25,447 --> 00:25:26,951 is can they learn from their mistakes? 579 00:25:29,590 --> 00:25:31,293 This is so nerve‐racking. 580 00:25:31,293 --> 00:25:32,596 ‐ Way to go. ‐ Yeah, keep it up. 581 00:25:32,596 --> 00:25:33,865 Keep it up. 582 00:25:33,865 --> 00:25:35,267 Being a nurse, I do well under pressure. 583 00:25:35,267 --> 00:25:37,806 I'm showing the judges that I'm a fighter, 584 00:25:37,806 --> 00:25:41,346 I don't give up easy, and that I really wanna win this competition. 585 00:25:41,346 --> 00:25:42,849 If I were Heather, 586 00:25:42,849 --> 00:25:44,787 maybe come back and attack that chicken breast in a different way. 587 00:25:44,787 --> 00:25:46,624 The other element of Heather's dish 588 00:25:46,624 --> 00:25:48,226 that was lacking was a sauce, 589 00:25:48,226 --> 00:25:49,730 something to kind of bring it all together. 590 00:25:49,730 --> 00:25:51,366 I would try to really show us 591 00:25:51,366 --> 00:25:52,803 that I took complete notice 592 00:25:52,803 --> 00:25:53,972 of what your comments had to bear. 593 00:25:53,972 --> 00:25:58,246 Where is it, getting more‐‐ ugh! 594 00:25:58,246 --> 00:25:59,917 Come on, Mark. Pick it up. 595 00:25:59,917 --> 00:26:02,756 Um, I've been in this position in my life before. 596 00:26:02,756 --> 00:26:06,664 Pressure is my... middle name. 597 00:26:06,664 --> 00:26:09,536 Mark's dish was just such a poor showing of 60 minutes. 598 00:26:09,536 --> 00:26:11,674 A flabby pancake? 599 00:26:11,674 --> 00:26:13,310 This is an elimination challenge. 600 00:26:13,310 --> 00:26:14,780 If you aren't pushing yourself, 601 00:26:14,780 --> 00:26:15,849 I'm not interested in having you 602 00:26:15,849 --> 00:26:16,951 in this kitchen any longer. 603 00:26:16,951 --> 00:26:19,723 Agreed. 604 00:26:19,723 --> 00:26:23,230 This is where I prove that I learn from my mistakes. 605 00:26:23,230 --> 00:26:25,401 That's what separates good students from bad students. 606 00:26:25,401 --> 00:26:28,173 I'm a creative writing teacher from Washington, DC, 607 00:26:28,173 --> 00:26:30,578 and that's what I ask from my students in the classroom, 608 00:26:30,578 --> 00:26:31,914 and that's what I need to give today. 609 00:26:31,914 --> 00:26:33,316 Sam, big letdown for me. 610 00:26:33,316 --> 00:26:35,689 I mean, anyone that starts a meatloaf 611 00:26:35,689 --> 00:26:36,857 with 20 minutes to go, 612 00:26:36,857 --> 00:26:38,761 having cooked the potatoes and the garnish, crazy. 613 00:26:38,761 --> 00:26:40,899 If I was Sam, I would not be going back to meatloaf. 614 00:26:40,899 --> 00:26:44,606 If he his, then it needs to be in the oven now. 615 00:26:44,606 --> 00:26:48,447 All right, guys. Nearly 30 minutes to go. 616 00:26:48,447 --> 00:26:50,785 Keep hustling. 617 00:26:50,785 --> 00:26:52,121 Right. 618 00:26:52,121 --> 00:26:53,891 Sam, tell me about the dish. 619 00:26:53,891 --> 00:26:55,427 Um, I'm making the same dish, 620 00:26:55,427 --> 00:26:57,599 but I'm trying to solve the problems that you asked me to do. 621 00:26:57,599 --> 00:27:01,272 ‐ Meatloaf in the oven? ‐ Uh, not yet. 622 00:27:01,272 --> 00:27:02,709 So you've started the sauce again. 623 00:27:02,709 --> 00:27:05,047 ‐ Well, that's the glaze. ‐ But stop. 624 00:27:05,047 --> 00:27:06,216 What takes the longest to cook? 625 00:27:06,216 --> 00:27:09,188 Uh, the meatloaf, but the meatloaf and the glaze 626 00:27:09,188 --> 00:27:10,992 go in at the same time, no? 627 00:27:10,992 --> 00:27:13,330 But get the meatloaf in and glaze it as it cooks 628 00:27:13,330 --> 00:27:15,902 so you kill two birds with one stone. 629 00:27:15,902 --> 00:27:16,904 Yes, chef. 630 00:27:16,904 --> 00:27:18,741 Are you okay? 631 00:27:18,741 --> 00:27:19,777 I'm doing the best I can. 632 00:27:19,777 --> 00:27:21,112 Then move your ass. 633 00:27:21,112 --> 00:27:23,049 I'm working, Chef. I'm working. 634 00:27:27,191 --> 00:27:28,460 ‐ Heather. ‐ Yes? 635 00:27:28,460 --> 00:27:30,297 Here you are for redemption. Talk to me about your dish. 636 00:27:30,297 --> 00:27:32,602 I'm making a chicken kabob 637 00:27:32,602 --> 00:27:33,805 with a little vinaigrette 638 00:27:33,805 --> 00:27:35,875 with broccoli slaw and carrot slaw, 639 00:27:35,875 --> 00:27:38,981 and I'm gonna grill the chicken on little wooden skewers, 640 00:27:38,981 --> 00:27:40,384 but I'm brining it first. 641 00:27:40,384 --> 00:27:42,388 Okay, this is all or nothing for you, Heather. 642 00:27:42,388 --> 00:27:44,458 Absolutely. I will not let you down, sir. 643 00:27:48,266 --> 00:27:49,770 He moving in slo‐mo. 644 00:27:49,770 --> 00:27:51,072 He is moving slow‐mo. 645 00:27:51,072 --> 00:27:53,109 ‐ All right, Mark. ‐ Hello, Christina. 646 00:27:53,109 --> 00:27:54,345 So what are you making? 647 00:27:54,345 --> 00:27:56,984 Because I didn't execute the pancake properly, 648 00:27:56,984 --> 00:27:58,353 basically totally boned it, 649 00:27:58,353 --> 00:28:00,992 I'm gonna go back to the 28 sweep and nail that, 650 00:28:00,992 --> 00:28:03,898 execute the pancake, put chocolate chips in it instead, 651 00:28:03,898 --> 00:28:06,236 and I'm gonna do baked eggs in the oven this time. 652 00:28:06,236 --> 00:28:08,574 If you don't execute the basic play first, 653 00:28:08,574 --> 00:28:09,877 then why try to do the flea flicker? 654 00:28:09,877 --> 00:28:12,281 What's with all these football analogies? 655 00:28:12,281 --> 00:28:14,252 Uh, I was an athlete back in the day, 656 00:28:14,252 --> 00:28:16,422 and that's how I deal with this. 657 00:28:16,422 --> 00:28:18,126 All right. Keep your eye on the clock. You got this. 658 00:28:18,126 --> 00:28:20,230 All right, thanks, Christina. 659 00:28:20,230 --> 00:28:22,301 What in the hell is he doing? 660 00:28:24,305 --> 00:28:25,575 Why would you do that? 661 00:28:25,575 --> 00:28:28,246 15 minutes remaining. Come on. 662 00:28:29,750 --> 00:28:31,754 ‐ Get it, girlfriend. ‐ Thanks, guys. 663 00:28:31,754 --> 00:28:34,927 Right. So Sam's gone for the meatloaf again. 664 00:28:34,927 --> 00:28:37,464 First thing he started was the glaze. 665 00:28:37,464 --> 00:28:39,770 I've got no idea how he's gonna pull this off. 666 00:28:41,039 --> 00:28:42,107 Ooh. 667 00:28:42,107 --> 00:28:43,611 I'm looking at Heather, 668 00:28:43,611 --> 00:28:45,213 and, you know, if Heather really nails that chicken 669 00:28:45,213 --> 00:28:46,449 by brining it 670 00:28:46,449 --> 00:28:48,386 and that chimichurri really has a chance to bloom, 671 00:28:48,386 --> 00:28:50,625 I think she has a chance to kind of get over that hump. 672 00:28:50,625 --> 00:28:53,129 Mark is also remaking his dish. 673 00:28:53,129 --> 00:28:55,233 He's making chocolate‐chip pancake instead 674 00:28:55,233 --> 00:28:58,741 of the pancake that he made earlier with the caramel sauce. 675 00:28:58,741 --> 00:29:00,545 I don't know if you guys feel this way, 676 00:29:00,545 --> 00:29:02,816 but for me, it looks like Mark doesn't care. 677 00:29:02,816 --> 00:29:05,822 I might wanna switch up here... 678 00:29:05,822 --> 00:29:07,191 I'm not saying he's checked out, 679 00:29:07,191 --> 00:29:08,828 but I don't look at him and think that, 680 00:29:08,828 --> 00:29:10,430 "Wow, this guy's desperate." 681 00:29:10,430 --> 00:29:12,101 Oh, this is so hard to watch. 682 00:29:12,101 --> 00:29:13,370 It is. Really, it is. 683 00:29:13,370 --> 00:29:16,042 Just over ten minutes remaining. 684 00:29:16,042 --> 00:29:18,380 Starting to smell good in here. 685 00:29:18,380 --> 00:29:19,850 Right, Heather, how are we doing? 686 00:29:19,850 --> 00:29:21,019 Doing all right, sir. 687 00:29:21,019 --> 00:29:23,724 We brine chicken to impart flavor, 688 00:29:23,724 --> 00:29:25,561 and it normally takes sort of 24 hours 689 00:29:25,561 --> 00:29:26,864 to brine a chicken. 690 00:29:26,864 --> 00:29:28,400 Why would you attempt to do it in 45 minutes? 691 00:29:28,400 --> 00:29:30,137 Because I wanna try to get it nice and moist. 692 00:29:30,137 --> 00:29:32,474 You're grilling it now with no fat on there. 693 00:29:32,474 --> 00:29:34,145 It's gonna get even drier. 694 00:29:34,145 --> 00:29:36,750 Brush the chimichurri onto the chicken 695 00:29:36,750 --> 00:29:37,852 as you're cooking it, 696 00:29:37,852 --> 00:29:40,057 therefore it stays a little bit moist. 697 00:29:40,057 --> 00:29:41,593 ‐ Okay, will do. ‐ Yeah? 698 00:29:41,593 --> 00:29:44,031 You still got eight minutes to go, and you can bring this back. 699 00:29:44,031 --> 00:29:46,603 I'm trying. I'm trying. 700 00:29:46,603 --> 00:29:47,906 You know what you can do, Heather? 701 00:29:47,906 --> 00:29:50,377 Just do what I do and ignore them. 702 00:29:52,214 --> 00:29:55,555 Somehow I don't think that's the best strategy, Mark. 703 00:29:55,555 --> 00:29:58,259 ‐ Young man, is this a joke for you? ‐ No. 704 00:29:58,259 --> 00:30:00,263 ‐ Is this just a big show off for your mates? ‐ No. 705 00:30:00,263 --> 00:30:01,567 No, well, take it serious, or take your apron off. 706 00:30:01,567 --> 00:30:02,735 I am taking it seriously. 707 00:30:02,735 --> 00:30:04,873 Take it serious or take your apron off. 708 00:30:06,442 --> 00:30:07,444 What is going on here? 709 00:30:07,444 --> 00:30:09,983 What is Mark doing? 710 00:30:16,295 --> 00:30:19,135 Brush the chimichurri onto the chicken 711 00:30:19,135 --> 00:30:20,337 as you're cooking it. 712 00:30:20,337 --> 00:30:22,942 Will do. I'm trying. 713 00:30:22,942 --> 00:30:24,513 You know what you can do, Heather? 714 00:30:24,513 --> 00:30:26,683 Just do what I do and ignore them. 715 00:30:28,521 --> 00:30:31,359 Somehow I don't think that's the best strategy, Mark. 716 00:30:31,359 --> 00:30:33,631 ‐ Young man, is this a joke for you? ‐ No. 717 00:30:33,631 --> 00:30:35,500 ‐ Is this just a big show off for your mates? ‐ No. 718 00:30:35,500 --> 00:30:36,803 No, well, take it serious, or take your apron off. 719 00:30:36,803 --> 00:30:37,939 I am taking it seriously. 720 00:30:37,939 --> 00:30:41,547 Take it serious or take your apron off. 721 00:30:41,547 --> 00:30:42,882 What is going on here? 722 00:30:42,882 --> 00:30:44,151 What is Mark doing? 723 00:30:44,151 --> 00:30:47,124 This is embarrassing. 724 00:30:47,124 --> 00:30:48,627 Are you serious? 725 00:30:48,627 --> 00:30:51,533 Mark does not care about this competition whatsoever. 726 00:30:51,533 --> 00:30:55,073 Mark thinks the world stops for him. 727 00:30:55,073 --> 00:30:57,979 Not today, baby. Hmm‐mm. 728 00:30:57,979 --> 00:30:59,415 Two minutes to go. 729 00:30:59,415 --> 00:31:02,655 All of you, you need to have your dish completed 730 00:31:02,655 --> 00:31:05,595 down on the front, under the two minutes. 731 00:31:05,595 --> 00:31:06,763 Those fries look good. 732 00:31:06,763 --> 00:31:09,501 75 seconds to go. 733 00:31:09,501 --> 00:31:12,040 ‐ Let's go, let's go. ‐ Strong finish. 734 00:31:12,040 --> 00:31:13,877 Wow, Mark's down already. 735 00:31:13,877 --> 00:31:15,615 Now he doesn't have anything to do. 736 00:31:15,615 --> 00:31:17,484 Mark, you still got one minute. 737 00:31:17,484 --> 00:31:21,292 ‐ Mark. ‐ I'm‐‐ I'm working on it. 738 00:31:21,292 --> 00:31:24,465 Come on, guys. 739 00:31:24,465 --> 00:31:26,503 ‐ Raw banana. ‐ Oh, God, don't do the raw banana. 740 00:31:26,503 --> 00:31:28,406 20 seconds remaining. 741 00:31:28,406 --> 00:31:30,978 ‐ Christina: Steady hand, Sam. ‐ Come on, Sam. 742 00:31:30,978 --> 00:31:32,982 Come on, now. 743 00:31:32,982 --> 00:31:35,053 Come on, Heather, let's go. Finishing touches. 744 00:31:35,053 --> 00:31:39,696 Ten, nine, eight, seven, six, 745 00:31:39,696 --> 00:31:42,935 five, four, three, 746 00:31:42,935 --> 00:31:44,371 two, one, and stop. 747 00:31:44,371 --> 00:31:48,279 ‐ Well done. ‐ All right! 748 00:31:48,279 --> 00:31:51,953 Sam and Heather are phenomenal, top‐notch chefs, 749 00:31:51,953 --> 00:31:53,624 but I'm here to compete. 750 00:31:53,624 --> 00:31:55,293 I'm here to win this, and I wanna prove 751 00:31:55,293 --> 00:31:57,297 I have every right to be here. 752 00:31:57,297 --> 00:31:59,268 Let's start with Sam. 753 00:31:59,268 --> 00:32:02,341 So earlier you cooked a meatloaf. 754 00:32:02,341 --> 00:32:05,213 You got a mashed potato topped with crispy skin 755 00:32:05,213 --> 00:32:06,583 and then there was carrot slice. 756 00:32:06,583 --> 00:32:08,520 ‐ Yes. ‐ Um, describe the dish, please. 757 00:32:08,520 --> 00:32:12,194 Um, meatloaf, mashed potatoes, and carrots. 758 00:32:12,194 --> 00:32:15,433 The meatloaf has ground bacon, smoked paprika, 759 00:32:15,433 --> 00:32:16,937 and homemade ketchup. 760 00:32:16,937 --> 00:32:19,509 Mashed potatoes have corn, bacon grease, 761 00:32:19,509 --> 00:32:21,045 and some cheddar cheese in it, 762 00:32:21,045 --> 00:32:24,084 and then carrots with sugar, apple cider vinegar, 763 00:32:24,084 --> 00:32:25,721 then I finished it with some dill. 764 00:32:25,721 --> 00:32:28,359 Visually, it's not the prettiest meatloaf. 765 00:32:28,359 --> 00:32:29,763 I was running out of time, 766 00:32:29,763 --> 00:32:32,635 and I figured having it on the plate a little messy 767 00:32:32,635 --> 00:32:34,773 was better than not having it on the plate at all. 768 00:32:34,773 --> 00:32:36,576 A meatloaf in 45 minutes 769 00:32:36,576 --> 00:32:39,749 is virtually impossible to get it done correctly. 770 00:32:39,749 --> 00:32:41,485 Did you not think about just completely changing the dish? 771 00:32:41,485 --> 00:32:43,089 You know, like I ask of my students, 772 00:32:43,089 --> 00:32:44,091 I wanna learn from what I did. 773 00:32:44,091 --> 00:32:45,493 If I made something new, 774 00:32:45,493 --> 00:32:47,164 I might make a whole bunch of brand new mistakes. 775 00:32:47,164 --> 00:32:48,332 Okay, let's taste it. 776 00:32:48,332 --> 00:32:50,805 You try some of the meatloaf off before you... 777 00:32:50,805 --> 00:32:51,907 Yes, I did. 778 00:32:51,907 --> 00:32:53,176 I thought it needed a little more salt, 779 00:32:53,176 --> 00:32:54,344 and I thought it needed a little more pepper. 780 00:32:54,344 --> 00:32:56,015 Um, so here's the thing. 781 00:32:56,015 --> 00:32:59,923 A, does it taste better than the meatloaf earlier? 782 00:32:59,923 --> 00:33:01,325 Yes. 783 00:33:01,325 --> 00:33:03,362 B, the sides, does that taste better? 784 00:33:03,362 --> 00:33:04,465 Yes. 785 00:33:04,465 --> 00:33:06,903 I think with you it's about prioritizing. 786 00:33:06,903 --> 00:33:08,907 Teach yourself a little bit of discipline 787 00:33:08,907 --> 00:33:10,143 by pacing yourself. 788 00:33:10,143 --> 00:33:12,982 ‐ It needs some work, right? ‐ Yes, chef. 789 00:33:12,982 --> 00:33:16,422 Thank you. 790 00:33:16,422 --> 00:33:17,925 All right, Sam, 791 00:33:17,925 --> 00:33:20,731 so think about teaching creative writing, 792 00:33:20,731 --> 00:33:23,336 you think about the formation of a story, right? 793 00:33:23,336 --> 00:33:24,606 Yeah. 794 00:33:24,606 --> 00:33:26,776 How do you think about composing that first dish, 795 00:33:26,776 --> 00:33:28,614 and how did you think about composing this dish? 796 00:33:28,614 --> 00:33:30,651 Um, with the first dish, 797 00:33:30,651 --> 00:33:33,289 I think I had, like, middle, beginning, end 798 00:33:33,289 --> 00:33:34,859 all mixed together, 799 00:33:34,859 --> 00:33:36,863 so I knew that, if nothing else, 800 00:33:36,863 --> 00:33:39,602 I wanted to get my beginning, my middle, and my end in there. 801 00:33:39,602 --> 00:33:41,840 I think there might still be one or two spelling mistakes, 802 00:33:41,840 --> 00:33:43,544 but I'm hoping that I, like, 803 00:33:43,544 --> 00:33:45,446 went up at least one grade here. 804 00:33:45,446 --> 00:33:48,854 So visually it doesn't look like a MasterChef‐worthy 805 00:33:48,854 --> 00:33:51,158 piece of meatloaf, but it tastes delicious. 806 00:33:51,158 --> 00:33:52,562 You hit all the points. 807 00:33:52,562 --> 00:33:54,498 That ground bacon in there is smart. 808 00:33:54,498 --> 00:33:57,003 The mashed potatoes are a drastic improvement. 809 00:33:57,003 --> 00:33:58,807 I don't know about the dill and the carrots 810 00:33:58,807 --> 00:34:01,011 with the other flavors you brought in. 811 00:34:01,011 --> 00:34:02,480 It's definitely a better‐written story. 812 00:34:02,480 --> 00:34:05,086 Is it good enough to keep you in this kitchen? 813 00:34:05,086 --> 00:34:08,259 ‐ We'll have to see. ‐ Thank you. 814 00:34:08,259 --> 00:34:09,862 All right. 815 00:34:09,862 --> 00:34:12,500 Heather, remind me what was that first dish you made for us? 816 00:34:12,500 --> 00:34:15,941 I initially made a pan‐seared chicken breast 817 00:34:15,941 --> 00:34:16,943 with chimichurri. 818 00:34:16,943 --> 00:34:18,112 How did you change it? 819 00:34:18,112 --> 00:34:20,450 Talk to me a little bit about the dish. 820 00:34:20,450 --> 00:34:22,955 I made a chimichurri chicken kabob 821 00:34:22,955 --> 00:34:25,293 with some cilantro, a vinaigrette, 822 00:34:25,293 --> 00:34:27,698 and I made french fries to go with the kabob. 823 00:34:27,698 --> 00:34:30,036 This, for me, looks more like that Peru 824 00:34:30,036 --> 00:34:32,407 that you were talking about, the anticuchos. 825 00:34:32,407 --> 00:34:34,579 and automatically it looks like it's a lot moister. 826 00:34:34,579 --> 00:34:38,720 You can see some of that juice kinda running off. 827 00:34:38,720 --> 00:34:42,595 Look. Night and day. 828 00:34:42,595 --> 00:34:44,565 ‐ This is delicious. ‐ Thank you. 829 00:34:44,565 --> 00:34:45,734 There's a great amount of crunch. 830 00:34:45,734 --> 00:34:47,437 The vinaigrette is very well‐balanced. 831 00:34:47,437 --> 00:34:49,174 Your chimichurri, great flavor. 832 00:34:49,174 --> 00:34:51,445 Next time you do it, don't throw your herbs in there. 833 00:34:51,445 --> 00:34:53,950 Chop your herbs so you have bigger chunks 834 00:34:53,950 --> 00:34:55,353 and more of the perfume of the herbs. 835 00:34:55,353 --> 00:34:56,355 Okay. 836 00:34:56,355 --> 00:34:58,627 But well done. Thank you. 837 00:34:58,627 --> 00:35:01,365 Thank you. 838 00:35:01,365 --> 00:35:02,902 All right, Heather. 839 00:35:02,902 --> 00:35:05,541 Now you took some risks by choosing to take a chicken breast 840 00:35:05,541 --> 00:35:06,976 and turn it into a kabob. 841 00:35:06,976 --> 00:35:08,547 Most people leave it whole for a reason. 842 00:35:08,547 --> 00:35:10,684 It's lean, it doesn't have a lot of fat, 843 00:35:10,684 --> 00:35:11,920 and the kabob is sort of like, 844 00:35:11,920 --> 00:35:13,189 you know, it's a cheaper way 845 00:35:13,189 --> 00:35:15,226 to eat an off‐cut of the chicken, 846 00:35:15,226 --> 00:35:17,363 so why choose to skewer it? 847 00:35:17,363 --> 00:35:19,167 Having it on the kabob with the sauce on the side 848 00:35:19,167 --> 00:35:21,573 just seemed like an easier thing for you to eat. 849 00:35:21,573 --> 00:35:24,211 There's heat, there's flavor. 850 00:35:24,211 --> 00:35:27,685 Visually, the dish is far more appealing. 851 00:35:27,685 --> 00:35:30,691 Flavor of the chicken is definitely an improvement. 852 00:35:30,691 --> 00:35:33,362 Is it enough to keep you in this competition? 853 00:35:33,362 --> 00:35:37,103 ‐ We'll have to see. ‐ Thank you. 854 00:35:38,907 --> 00:35:40,443 Mark. 855 00:35:40,443 --> 00:35:42,480 Big question, do you feel you've done better 856 00:35:42,480 --> 00:35:44,317 than you did earlier? 857 00:35:44,317 --> 00:35:48,225 Yes, in all aspects of it. 858 00:35:48,225 --> 00:35:50,998 Right. Describe the dish please. 859 00:35:50,998 --> 00:35:53,435 I've got a chocolate‐chip pancake 860 00:35:53,435 --> 00:35:55,273 dusted with powdered sugar. 861 00:35:55,273 --> 00:35:58,680 I've got baked eggs with heavy cream on the bottom, 862 00:35:58,680 --> 00:36:00,349 bacon, cheddar cheese, 863 00:36:00,349 --> 00:36:01,619 parsley, and cilantro. 864 00:36:01,619 --> 00:36:03,389 The combination of the chocolate pancake 865 00:36:03,389 --> 00:36:05,861 with the coddled eggs with the bacon, 866 00:36:05,861 --> 00:36:06,896 how does that work? 867 00:36:06,896 --> 00:36:08,967 I've got sweet and savory, 868 00:36:08,967 --> 00:36:11,539 so I've got salt from the bacon. 869 00:36:11,539 --> 00:36:15,581 I've got the salt that I added to the baked egg. 870 00:36:15,581 --> 00:36:19,054 It blends. 871 00:36:20,056 --> 00:36:22,093 That is tough to look at. 872 00:36:24,932 --> 00:36:26,001 No. 873 00:36:26,001 --> 00:36:29,642 Mark, are you just going through the motions? 874 00:36:29,642 --> 00:36:31,846 Is this the best breakfast you've ever cooked? 875 00:36:31,846 --> 00:36:33,950 Yes. 876 00:36:33,950 --> 00:36:36,255 I successfully completed the 28 sweep, 877 00:36:36,255 --> 00:36:39,929 and I think I scored a touchdown. 878 00:36:39,929 --> 00:36:42,100 Oh, no. 879 00:36:48,980 --> 00:36:52,353 Mark... 880 00:36:52,353 --> 00:36:54,291 That is tough to look at. 881 00:36:55,827 --> 00:36:57,965 Are you just going through the motions? 882 00:36:57,965 --> 00:37:00,469 Is this the best breakfast you've ever cooked? 883 00:37:00,469 --> 00:37:04,177 Yes. I successfully completed the 28 sweep, 884 00:37:04,177 --> 00:37:08,018 and I think I scored a touchdown. 885 00:37:08,018 --> 00:37:10,289 What a douche. 886 00:37:10,289 --> 00:37:12,493 Oh, no. 887 00:37:12,493 --> 00:37:16,301 Here's the thing, Mark. 888 00:37:16,301 --> 00:37:18,005 You know‐‐ tastes quite nice. 889 00:37:18,005 --> 00:37:19,542 They're cooked beautifully. 890 00:37:19,542 --> 00:37:23,048 But my big question is did you maximize those 45 minutes? 891 00:37:23,048 --> 00:37:24,217 Yes. 892 00:37:24,217 --> 00:37:25,954 But with 90 seconds left, 893 00:37:25,954 --> 00:37:27,858 you just waltzed up, put your plate down. 894 00:37:27,858 --> 00:37:32,000 So are you hungry enough to become America's next MasterChef? 895 00:37:32,000 --> 00:37:33,335 I'm starving. 896 00:37:39,882 --> 00:37:42,755 All right, Mark, how long did you bake these eggs? 897 00:37:42,755 --> 00:37:44,224 Uh, 15 minutes. 898 00:37:44,224 --> 00:37:46,061 And then that bacon you put in uncooked. 899 00:37:46,061 --> 00:37:47,263 Correct. 900 00:37:47,263 --> 00:37:48,933 Why not sear the bacon off beforehand? 901 00:37:48,933 --> 00:37:51,038 The amount of time that it's in there for 902 00:37:51,038 --> 00:37:52,106 with the heavy cream, 903 00:37:52,106 --> 00:37:53,610 it should cook the meat fully through 904 00:37:53,610 --> 00:37:55,446 in that period of time. 905 00:37:55,446 --> 00:37:57,250 The pancake is cooked properly, 906 00:37:57,250 --> 00:37:59,755 which was a big point of contention previously. 907 00:37:59,755 --> 00:38:01,926 You got rid of the poorly‐made caramel sauce. 908 00:38:01,926 --> 00:38:03,362 You got rid of the hash browns. 909 00:38:03,362 --> 00:38:04,698 It's really just a matter 910 00:38:04,698 --> 00:38:07,136 of whether a chocolate‐chip pancake and baked eggs 911 00:38:07,136 --> 00:38:10,209 is worthy of this competition. 912 00:38:16,221 --> 00:38:17,925 Mark, Heather, Sam, 913 00:38:17,925 --> 00:38:20,864 all three of you, please come 'round to the front 914 00:38:20,864 --> 00:38:24,705 and give us a moment to discuss those in more detail. 915 00:38:30,517 --> 00:38:33,021 So, listen, I mean, there was a vast improvement. 916 00:38:33,021 --> 00:38:34,290 You have Mark, you have Sam, 917 00:38:34,290 --> 00:38:36,863 both chose to kinda go in a similar route 918 00:38:36,863 --> 00:38:38,566 and make improvements to their dish. 919 00:38:38,566 --> 00:38:40,136 ‐ Gordon: Very smart. ‐ Christina: All right, Sam. 920 00:38:40,136 --> 00:38:42,741 It looked mediocre, but it was better. 921 00:38:42,741 --> 00:38:44,110 He just needs more confidence. 922 00:38:44,110 --> 00:38:47,551 Now, Mark, I just can't help but look and say, 923 00:38:47,551 --> 00:38:49,320 "This dish for 45 minutes?" 924 00:38:49,320 --> 00:38:50,657 Heather, I'm slightly nervous about. 925 00:38:50,657 --> 00:38:52,426 You don't put a breast on a kabob, 926 00:38:52,426 --> 00:38:54,264 however the chicken did taste better. 927 00:38:54,264 --> 00:38:55,767 ‐ Aarón: Yes. ‐ Chimichurri was delicious. 928 00:38:55,767 --> 00:38:57,938 We can send one home, we can send two home, 929 00:38:57,938 --> 00:39:00,442 or we can send all three home. 930 00:39:07,256 --> 00:39:09,895 Now you all won those white aprons 931 00:39:09,895 --> 00:39:11,364 and a place in this competition, 932 00:39:11,364 --> 00:39:14,137 but not everyone can stay in this kitchen forever. 933 00:39:14,137 --> 00:39:18,478 We're looking for one American MasterChef. 934 00:39:19,782 --> 00:39:21,552 Tonight, Mark, Heather, and Sam, 935 00:39:21,552 --> 00:39:24,758 we wanted to see an improvement across those dishes. 936 00:39:24,758 --> 00:39:28,065 Some of you stuck to your guns, some of you changed your ways. 937 00:39:32,173 --> 00:39:33,475 So who's going home tonight? 938 00:39:36,782 --> 00:39:39,087 Sam. 939 00:39:42,661 --> 00:39:43,696 And Heather. 940 00:39:43,696 --> 00:39:45,634 Make your way to the balcony. 941 00:39:49,173 --> 00:39:51,011 Off you go. 942 00:39:51,011 --> 00:39:53,315 You showed us enough. 943 00:39:53,315 --> 00:39:55,052 ‐ Good job, guys. ‐ Yes, good job. 944 00:39:55,052 --> 00:39:56,121 Congratulations. 945 00:39:56,121 --> 00:39:57,691 What a relief. 946 00:39:57,691 --> 00:39:59,528 I've been waiting to walk up those balcony stairs 947 00:39:59,528 --> 00:40:02,199 for what feels like about seven semesters. 948 00:40:02,199 --> 00:40:04,237 I'm gonna continue to improve, 949 00:40:04,237 --> 00:40:06,842 and my next dish is gonna be better than my last one. 950 00:40:06,842 --> 00:40:08,178 I've just gotten started. 951 00:40:08,178 --> 00:40:10,850 I've got a lot of great food left to show everybody. 952 00:40:10,850 --> 00:40:14,858 Mark, tonight's second attempt of your American breakfast 953 00:40:14,858 --> 00:40:16,762 wasn't good enough. 954 00:40:16,762 --> 00:40:19,735 We felt that you hadn't utilized the time properly. 955 00:40:19,735 --> 00:40:22,273 We didn't feel that hunger. 956 00:40:22,273 --> 00:40:23,943 And, more importantly, 957 00:40:23,943 --> 00:40:27,450 I personally don't think you are quite ready 958 00:40:27,450 --> 00:40:29,521 to become America's next MasterChef. 959 00:40:29,521 --> 00:40:31,057 Thank you, all three of you. 960 00:40:31,057 --> 00:40:32,627 I appreciate the time and energy 961 00:40:32,627 --> 00:40:34,230 and the investment that you put in me, 962 00:40:34,230 --> 00:40:37,103 and I'm sorry that the return wasn't there for you both. 963 00:40:37,103 --> 00:40:41,612 Mark, please take your apron to your station and go home. 964 00:40:41,612 --> 00:40:42,981 Good night. 965 00:40:42,981 --> 00:40:45,452 ‐ Good luck, Mark. ‐ Good luck, Mark. 966 00:40:45,452 --> 00:40:48,659 As a competitor, it totally sucks that I'm leaving, 967 00:40:48,659 --> 00:40:50,597 but I'm not leaving something behind. 968 00:40:50,597 --> 00:40:55,072 This has given me a whole new love and passion for cooking, 969 00:40:55,072 --> 00:40:58,579 and I get to share it with my wife and my kids 970 00:40:58,579 --> 00:41:01,919 and my loved ones, and that means a lot to me. 971 00:41:04,858 --> 00:41:06,428 I'm so proud of myself right now 972 00:41:06,428 --> 00:41:09,066 that if I had two arms attached to my back, 973 00:41:09,066 --> 00:41:10,570 I'd be patting myself on the back. 974 00:41:10,570 --> 00:41:12,473 I mean, I'd be hugging myself. 975 00:41:12,473 --> 00:41:14,711 And that's truth. Straight up. 976 00:41:19,822 --> 00:41:20,890 Next week... 977 00:41:20,890 --> 00:41:22,426 Whoo‐hoo! 978 00:41:22,426 --> 00:41:24,096 I think that may be David Hasselhoff. 979 00:41:24,096 --> 00:41:26,769 The competition kicks into high gear... 980 00:41:26,769 --> 00:41:28,973 Our lifeguards are arriving. 981 00:41:28,973 --> 00:41:30,008 Whoo! 982 00:41:30,008 --> 00:41:31,010 And it's sink or swim... 983 00:41:31,010 --> 00:41:32,146 Don't fall apart now. 984 00:41:32,146 --> 00:41:33,783 As the top 19... 985 00:41:33,783 --> 00:41:35,252 Let's go. Red team, blue team. 986 00:41:35,252 --> 00:41:37,356 ...face their first team challenge of the season. 987 00:41:37,356 --> 00:41:38,458 Beautiful. 988 00:41:38,458 --> 00:41:40,496 ‐ Who will save the day? ‐ Yay! 989 00:41:40,496 --> 00:41:41,699 We got the best fish over here! 990 00:41:41,699 --> 00:41:43,870 And who will be lost at sea? 991 00:41:43,870 --> 00:41:45,707 What have they done? It's not even cooked. 992 00:41:45,707 --> 00:41:47,343 You might as well take your aprons off 993 00:41:47,343 --> 00:41:48,478 and go home now. 994 00:41:48,478 --> 00:41:50,449 Congratulations, blue team. 71381

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