Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:01,216 --> 00:00:02,684
Gordon: Previously on "MasterChef"...
2
00:00:02,716 --> 00:00:04,820
Pudding is delicious.
I just got to get you
3
00:00:04,853 --> 00:00:07,189
- a little bit more refined. Good job.
- Thank you, Chef.
4
00:00:07,222 --> 00:00:09,925
You should have your Indian
mother-in-law taste this.
5
00:00:09,957 --> 00:00:11,692
It'll turn her hair blonde.
6
00:00:11,725 --> 00:00:13,061
Gordon: You're like this rough diamond
7
00:00:13,094 --> 00:00:14,829
that's come to life in this competition.
8
00:00:14,862 --> 00:00:16,064
Honestly, it looks like
9
00:00:16,097 --> 00:00:17,365
it's just come out of a top restaurant.
10
00:00:17,399 --> 00:00:19,167
Thank you.
11
00:00:19,201 --> 00:00:21,070
Gordon: That puree's one of
the best I've ever tasted.
12
00:00:21,103 --> 00:00:22,570
It's really good.
13
00:00:22,603 --> 00:00:24,539
It's got that good old
Irish pub feel to it.
14
00:00:24,573 --> 00:00:26,274
Delicious.
15
00:00:26,307 --> 00:00:27,609
It's a sausage challenge
and you're presenting it
16
00:00:27,642 --> 00:00:29,778
like it's a pasta challenge. It's not.
17
00:00:29,810 --> 00:00:32,180
Joe: The sausage... I
don't know what to say.
18
00:00:32,213 --> 00:00:34,515
- It's terrible.
- Gordon: Damn.
19
00:00:34,548 --> 00:00:38,587
Jamie, unfortunately, tonight
your dish didn't hit the mark.
20
00:00:38,619 --> 00:00:41,022
Thank y'all so much.
21
00:00:41,055 --> 00:00:43,925
Tonight, it's a mystery box challenge...
22
00:00:43,959 --> 00:00:46,361
- Aar�n: Hey.
- with a special guest judge...
23
00:00:46,393 --> 00:00:49,530
- Daphne Oz.
- Oh, my God!
24
00:00:49,563 --> 00:00:52,066
and a season ten twist...
25
00:00:52,099 --> 00:00:56,405
Tonight, every one of you
will be facing elimination.
26
00:00:56,438 --> 00:00:59,108
...as the top eight fight
to keep their aprons.
27
00:00:59,141 --> 00:01:03,579
Just one hour to make
us one incredible dish.
28
00:01:03,611 --> 00:01:06,247
Your timing is off on that bacon.
29
00:01:06,281 --> 00:01:08,050
Joe: Come on!
30
00:01:08,082 --> 00:01:09,751
She looks like she's
in a total tailspin.
31
00:01:09,784 --> 00:01:11,987
Hold up, guys! Stop the clock.
32
00:01:12,019 --> 00:01:14,822
Gordon thinks he can do this...
33
00:01:14,855 --> 00:01:17,425
in 30 minutes.
34
00:01:20,194 --> 00:01:22,497
- This is just beautiful.
- It's really good.
35
00:01:22,531 --> 00:01:23,765
I said the challenge was hard enough,
36
00:01:23,798 --> 00:01:25,299
but you screwed it up even more.
37
00:01:25,332 --> 00:01:28,370
The home cook that is
going home tonight is...
38
00:01:40,382 --> 00:01:41,582
Just eight home cooks left, guys.
39
00:01:41,615 --> 00:01:43,784
- ( sighs )
- Top eight.
40
00:01:43,817 --> 00:01:45,286
- Here we go.
- Whoo!
41
00:01:45,319 --> 00:01:47,321
- Straight to our stations.
- Welcome, guys.
42
00:01:47,355 --> 00:01:48,689
Here we go. Here we go.
43
00:01:48,722 --> 00:01:50,658
Ooh, mystery box.
44
00:01:50,691 --> 00:01:53,194
- I love a good mystery box.
- Oh, my goodness.
45
00:01:53,228 --> 00:01:57,665
Top eight "MasterChef" is
just an unbelievable feeling.
46
00:01:57,699 --> 00:01:59,334
It makes me proud.
47
00:01:59,366 --> 00:02:00,602
You sure that's it? Just eight?
48
00:02:00,634 --> 00:02:02,703
- Yes, Chef.
- Just eight.
49
00:02:02,736 --> 00:02:04,872
There's no doubt that all of
you guys have come a long way.
50
00:02:04,906 --> 00:02:07,676
- Sarah?
- Chef.
51
00:02:07,709 --> 00:02:09,110
We saw you kind of blossom
through this process
52
00:02:09,144 --> 00:02:10,712
and really find your culinary voice.
53
00:02:10,745 --> 00:02:12,881
Who is the driving force for you?
54
00:02:12,913 --> 00:02:17,151
I have a daughter who's looking
at me to be a strong role model.
55
00:02:17,185 --> 00:02:20,188
Dorian, you can see it in your eyes
56
00:02:20,222 --> 00:02:23,725
just how important
every minute of this is.
57
00:02:23,758 --> 00:02:25,995
- Yeah.
- Who are you doing this for?
58
00:02:29,497 --> 00:02:31,133
I have to do it for me.
59
00:02:31,165 --> 00:02:34,703
Opportunities don't
come often like this.
60
00:02:34,735 --> 00:02:38,139
I think that you need to blossom
61
00:02:38,173 --> 00:02:40,709
into the level of cuisine
that you're creating,
62
00:02:40,741 --> 00:02:42,578
and I could see you winning this.
63
00:02:42,610 --> 00:02:44,512
Thank you.
64
00:02:44,545 --> 00:02:48,182
Now, I know that you're
thinking right now
65
00:02:48,216 --> 00:02:49,850
that tonight you'll be
fighting for immunity.
66
00:02:49,883 --> 00:02:52,253
But you thought wrong.
67
00:02:52,287 --> 00:02:56,192
Tonight, every one of you
will be facing elimination.
68
00:02:57,525 --> 00:03:00,062
- God.
- ( laughs )
69
00:03:00,094 --> 00:03:02,163
Dorian: Are you kidding me?
70
00:03:02,197 --> 00:03:04,265
I can't believe someone
is going home tonight.
71
00:03:04,299 --> 00:03:06,401
Please put on your black aprons.
72
00:03:06,433 --> 00:03:07,868
I'm just hoping that,
73
00:03:07,901 --> 00:03:10,038
you know, I'm able to survive it.
74
00:03:12,539 --> 00:03:16,544
You'll have to face tonight,
a huge mystery box challenge
75
00:03:16,578 --> 00:03:21,783
presented by an even
bigger mystery guest.
76
00:03:21,816 --> 00:03:26,221
She's a New York Times
best-selling cookbook author.
77
00:03:26,253 --> 00:03:30,391
She hosted "The Chew" for seven seasons.
78
00:03:30,425 --> 00:03:31,593
Oh, God.
79
00:03:31,626 --> 00:03:35,063
Please welcome Daphne Oz.
80
00:03:35,096 --> 00:03:37,633
- Micah: Wow.
- Hi.
81
00:03:37,665 --> 00:03:39,133
- Hi.
- Welcome, my dear.
82
00:03:39,167 --> 00:03:41,402
- Oh, my God.
- Welcome, lovely.
83
00:03:41,436 --> 00:03:43,305
- Good to see you.
- Thank you.
84
00:03:43,337 --> 00:03:45,473
- You look amazing.
- Shari: I'm stoked.
85
00:03:45,507 --> 00:03:47,908
Like, I've been following
Daphne for years.
86
00:03:47,942 --> 00:03:50,611
Not only is she
young, she's a mother...
87
00:03:50,645 --> 00:03:52,114
we have all that in common.
88
00:03:52,146 --> 00:03:54,715
But she's also a great cook.
89
00:03:54,748 --> 00:03:56,752
- Welcome to the MasterChef family.
- Thank you.
90
00:03:56,784 --> 00:03:58,586
First of all, congratulations.
Number four on the way.
91
00:03:58,620 --> 00:04:00,122
Number four on the
way. Can you believe it?
92
00:04:00,154 --> 00:04:02,623
Nick, Daphne was younger than you
93
00:04:02,656 --> 00:04:04,392
- when she wrote her first cookbook.
- That's amazing.
94
00:04:04,425 --> 00:04:07,428
But I wasn't top eight. This
is amazing. This is so cool.
95
00:04:07,461 --> 00:04:12,834
Right, are you guys ready to find
out what's under this mystery box?
96
00:04:12,867 --> 00:04:14,136
All: Yes, Chef.
97
00:04:14,168 --> 00:04:17,438
On the count of three, lift those boxes.
98
00:04:17,471 --> 00:04:21,242
One, two, three!
99
00:04:21,276 --> 00:04:23,679
- Lift!
- Aar�n: Hey.
100
00:04:26,781 --> 00:04:30,451
That's right. A single cast-iron pan.
101
00:04:30,485 --> 00:04:34,855
And in this challenge, you're going
to have to create an incredible dish,
102
00:04:34,889 --> 00:04:37,626
blow our minds, using this one pan.
103
00:04:37,658 --> 00:04:40,329
Or as every working
parent likes to call them,
104
00:04:40,362 --> 00:04:42,597
one pot wonders.
105
00:04:42,629 --> 00:04:44,266
Bri: I'm a little bit worried,
106
00:04:44,298 --> 00:04:46,168
because the a cast-iron skillet,
107
00:04:46,201 --> 00:04:48,637
I don't actually have one at home.
108
00:04:48,670 --> 00:04:50,672
I don't cook in one pan.
109
00:04:50,704 --> 00:04:52,940
And this is an elimination challenge,
110
00:04:52,973 --> 00:04:54,343
and someone is going home.
111
00:04:54,375 --> 00:04:56,110
Well, to help inspire you,
112
00:04:56,144 --> 00:04:57,812
I'm gonna show you how I make
113
00:04:57,846 --> 00:04:59,213
one of my favorite one pot meals,
114
00:04:59,247 --> 00:05:02,451
because it's also
incredibly challenging.
115
00:05:02,483 --> 00:05:05,019
Everyone, please come up here.
116
00:05:05,052 --> 00:05:07,221
Brilliant. Sounds amazing.
117
00:05:07,254 --> 00:05:09,957
Micah: Having Daphne Oz
here, it's really awesome.
118
00:05:09,990 --> 00:05:11,826
I mean, she started out in college,
119
00:05:11,860 --> 00:05:14,629
almost the same age as me, when
she wrote her first cookbook.
120
00:05:14,661 --> 00:05:16,664
So, I think it's cool
to finally meet somebody
121
00:05:16,697 --> 00:05:20,999
who is as passionate as
I am at such a young age.
122
00:05:20,033 --> 00:05:22,170
I'm gonna do a quick
chicken thigh dinner.
123
00:05:22,202 --> 00:05:24,004
We eat a lot of chicken in our family.
124
00:05:24,038 --> 00:05:27,309
So, I'm gonna put together
some nice spice blend.
125
00:05:27,341 --> 00:05:29,478
So, I'm gonna use
cracked coriander tonight.
126
00:05:29,511 --> 00:05:32,881
Step one of what you can do
with a cast-iron skillet, right?
127
00:05:32,913 --> 00:05:35,649
Mrs. Oz crushing frickin'
things with cast-iron?
128
00:05:35,682 --> 00:05:37,052
She's my type of gal.
129
00:05:37,084 --> 00:05:39,520
I'm also throwing fresh thyme into this,
130
00:05:39,553 --> 00:05:41,489
really building that depth of flavor.
131
00:05:41,523 --> 00:05:44,159
She is such a boss. And
as I'm watching her cook,
132
00:05:44,192 --> 00:05:45,727
I'm getting inspired by the way
133
00:05:45,759 --> 00:05:47,194
that she's putting down these flavors.
134
00:05:47,228 --> 00:05:48,829
I can't wait to see what happens.
135
00:05:48,862 --> 00:05:51,266
I'm actually gonna just
throw them right into the pan
136
00:05:51,298 --> 00:05:53,534
and let the pan do the work.
This is one of those meals
137
00:05:53,567 --> 00:05:55,836
where the less you do, the
better off you are going to be.
138
00:05:55,870 --> 00:05:58,906
And then a nice handful of
beautiful, fresh broccoli rabe.
139
00:05:58,939 --> 00:06:00,442
I want char.
140
00:06:00,475 --> 00:06:03,345
I want everything
infusing this vegetable.
141
00:06:03,377 --> 00:06:05,680
Now I'm gonna start with my biscuits.
142
00:06:05,713 --> 00:06:07,682
This is all-purpose flour,
143
00:06:07,714 --> 00:06:10,017
cornmeal, baking powder.
144
00:06:10,050 --> 00:06:12,721
Now, the best part, the butter.
145
00:06:12,754 --> 00:06:16,691
Okay, pop out two out of this guy.
146
00:06:16,723 --> 00:06:18,093
These are gonna cook fast.
147
00:06:18,125 --> 00:06:19,560
That's the other beauty
of this whole dish.
148
00:06:19,593 --> 00:06:23,031
It comes together in 20 minutes flat.
149
00:06:23,064 --> 00:06:25,233
An actually critical step
of this dish is adding
150
00:06:25,266 --> 00:06:27,769
about eight cloves of unpeeled garlic.
151
00:06:27,802 --> 00:06:31,439
You get an incredible
roasted garlic, creamy sweet,
152
00:06:31,473 --> 00:06:32,807
flavorful addition to this meal.
153
00:06:32,841 --> 00:06:35,911
And then that pops right into the oven.
154
00:06:35,944 --> 00:06:39,047
Watching Daphne definitely
gives you an idea
155
00:06:39,079 --> 00:06:41,483
of how you can make
this one skillet meal.
156
00:06:41,516 --> 00:06:44,286
But she's also been doing
this for a really long time,
157
00:06:44,319 --> 00:06:46,487
so I know this is gonna
be a hard challenge,
158
00:06:46,521 --> 00:06:48,490
because cast-iron, it is tricky.
159
00:06:48,523 --> 00:06:50,759
- Nice.
- See that? You have your sweet roasted garlic
160
00:06:50,791 --> 00:06:52,993
and your beautifully cooked
up biscuits right there.
161
00:06:53,026 --> 00:06:56,798
But now, I promised you
sweet roasted garlic.
162
00:06:56,831 --> 00:06:59,568
Okay, look how beautifully these
just pop right out of their shells.
163
00:06:59,600 --> 00:07:01,235
And we're gonna pull up any bits of that
164
00:07:01,269 --> 00:07:03,805
little bit of chicken at the bottom.
165
00:07:03,838 --> 00:07:06,508
Lay it on top. Okay.
166
00:07:06,540 --> 00:07:08,944
And then a little bit of the micro green
167
00:07:08,976 --> 00:07:11,779
just to give it that colorful touch.
168
00:07:11,812 --> 00:07:15,683
- Beautiful.
- And that is how a MasterChef makes a one pot wonder.
169
00:07:15,716 --> 00:07:17,418
- That's beautiful.
- Awesome job.
170
00:07:17,451 --> 00:07:20,187
- Gordon: That looks amazing.
- Guys, tell me what you think.
171
00:07:20,221 --> 00:07:23,091
- Amazing.
- I love how you're reinforcing all the flavors
172
00:07:23,124 --> 00:07:25,326
from that one pot. I love that.
173
00:07:25,360 --> 00:07:26,595
- Shall we?
- Thank you.
174
00:07:26,627 --> 00:07:28,829
- You ready?
- Beautiful.
175
00:07:28,862 --> 00:07:32,766
So, you will have just one hour,
176
00:07:32,800 --> 00:07:35,704
one pot, to make us one incredible dish.
177
00:07:35,737 --> 00:07:38,373
And tonight, the very best dish
178
00:07:38,406 --> 00:07:40,775
will receive something
extremely special.
179
00:07:40,807 --> 00:07:43,844
Their recipe will
officially be published
180
00:07:43,877 --> 00:07:46,113
on the Family Circle website.
181
00:07:46,146 --> 00:07:47,382
- Wow.
- Now check this out.
182
00:07:47,415 --> 00:07:49,016
I love "Family Circle" magazine.
183
00:07:49,050 --> 00:07:52,153
So, getting a recipe
featured on the website
184
00:07:52,185 --> 00:07:53,454
would be incredible.
185
00:07:53,487 --> 00:07:55,223
I definitely need to nail this
186
00:07:55,255 --> 00:07:58,526
and make sure that my
head is 100% in this game.
187
00:07:58,560 --> 00:08:02,396
This is America's best-selling
food and family magazine,
188
00:08:02,430 --> 00:08:05,000
reaching millions of readers each month.
189
00:08:05,033 --> 00:08:07,669
- Right, let's have 60 minutes on the clock.
- Whew!
190
00:08:09,504 --> 00:08:11,840
All right, guys, your 60 minutes
191
00:08:11,872 --> 00:08:14,709
starts... now!
192
00:08:14,742 --> 00:08:17,211
Yes! Be careful.
193
00:08:17,245 --> 00:08:19,214
Okay.
194
00:08:19,246 --> 00:08:20,548
Yeah, I'm excited to cook in one pan.
195
00:08:20,581 --> 00:08:22,049
It's something that I've done before.
196
00:08:22,082 --> 00:08:24,084
So, for me, I'm going to be focusing
197
00:08:24,118 --> 00:08:26,054
on that development of flavor.
198
00:08:26,086 --> 00:08:27,588
I already know that I'm gonna
knock this out of the park.
199
00:08:27,621 --> 00:08:29,390
Thai chilis. Ooh! Sorry.
200
00:08:29,423 --> 00:08:31,125
You dropped a potato.
201
00:08:33,226 --> 00:08:34,596
Three minutes gone.
202
00:08:34,629 --> 00:08:36,163
Who's still in there?
203
00:08:36,197 --> 00:08:39,200
I'll try that. Okay,
what else do I need?
204
00:08:39,232 --> 00:08:40,734
Um...
205
00:08:40,768 --> 00:08:42,836
I've made a meal in one
pan many, many times,
206
00:08:42,870 --> 00:08:44,673
so I feel confident.
207
00:08:44,706 --> 00:08:47,509
My biggest worry is that
plating has been my weakness,
208
00:08:47,542 --> 00:08:49,911
and I also want to manage
the time effectively.
209
00:08:49,943 --> 00:08:52,213
I don't wanna be the
usual Subha running around.
210
00:08:56,650 --> 00:08:58,519
So, this is a tough one
211
00:08:58,552 --> 00:09:01,755
because you really want to use that pan
212
00:09:01,788 --> 00:09:04,125
and imply as much flavor as possible.
213
00:09:04,158 --> 00:09:05,460
Daphne: Well, I think back
to all the sort of most
214
00:09:05,493 --> 00:09:07,362
classic uses of a cast-iron skillet,
215
00:09:07,394 --> 00:09:10,130
you're thinking about stews
and soups, the corn bread,
216
00:09:10,163 --> 00:09:12,933
- and you can fry in them.
- Right, what you don't do
217
00:09:12,966 --> 00:09:15,769
with the cast-iron pan
is sear a piece of fish,
218
00:09:15,802 --> 00:09:17,905
sear a filet. You wanna build up flavor.
219
00:09:17,938 --> 00:09:20,608
You wanna use the pot
to its best benefit
220
00:09:20,642 --> 00:09:22,477
- in creating a complete dish.
- Sure.
221
00:09:25,178 --> 00:09:26,447
Calm and collected today.
222
00:09:26,480 --> 00:09:28,950
I'm gonna be making a clam chowder.
223
00:09:28,982 --> 00:09:30,584
It's something that I've
made since I was a little kid.
224
00:09:30,618 --> 00:09:31,820
So we used to go out
and just sort of dig
225
00:09:31,852 --> 00:09:33,921
in the mud flats for hours and hours.
226
00:09:33,955 --> 00:09:36,625
It's something that's
easy to make at home,
227
00:09:36,658 --> 00:09:38,460
but I need to knock it out of the park.
228
00:09:40,461 --> 00:09:41,796
Come on.
229
00:09:41,828 --> 00:09:44,665
I'm making a filet mignon
230
00:09:44,698 --> 00:09:49,069
with a fondant sweet
potato and broccolini.
231
00:09:49,102 --> 00:09:51,072
I'm very comfortable cooking a steak.
232
00:09:51,105 --> 00:09:53,675
Filet mignon is one of my
husband's favorite dishes.
233
00:09:53,707 --> 00:09:55,309
I'm Texas born and raised.
234
00:09:55,342 --> 00:09:57,645
There's no way I'm going
home on a cast-iron skillet.
235
00:10:00,782 --> 00:10:02,985
Guys, ten minutes gone,
just under 50 minutes to go.
236
00:10:08,155 --> 00:10:11,291
- Bri, give us an insight. What are you doing?
- Hi.
237
00:10:11,325 --> 00:10:15,629
So I'm gonna do a salmon with
a corn puree, bacon candied
238
00:10:15,663 --> 00:10:19,033
to kind of make it a little more
fun, and roasted baby carrots.
239
00:10:19,067 --> 00:10:21,602
So the dish sounds simple.
So make sure you've got
240
00:10:21,635 --> 00:10:25,272
- that elevated comfort on there as well.
- Exactly.
241
00:10:25,306 --> 00:10:27,307
And how are you gonna make
this corn puree stand out?
242
00:10:27,341 --> 00:10:29,811
I started off by sweating some shallots,
243
00:10:29,844 --> 00:10:31,813
and then I'm flavoring with salt.
244
00:10:31,846 --> 00:10:33,548
Food dream, give us an
insight. Remind us again.
245
00:10:33,581 --> 00:10:36,817
I wanna work in a top-notch kitchen,
246
00:10:36,850 --> 00:10:39,354
- and then eventually owning my own restaurant.
- Wow.
247
00:10:39,386 --> 00:10:41,355
Bri: I'm currently a cocktail server,
248
00:10:41,389 --> 00:10:43,892
but that's not my dream.
I really need MasterChef
249
00:10:43,924 --> 00:10:47,127
to kind of help kickstart
my culinary career.
250
00:10:47,160 --> 00:10:48,962
- I love bacon and corn. That is yummy.
- Wow. Absolutely.
251
00:10:48,995 --> 00:10:53,235
- Thank you.
- 15 minutes gone, 45 minutes to go.
252
00:10:55,870 --> 00:10:58,639
- Se�or Micah. What are you making?
- What's going on, Chef?
253
00:10:58,673 --> 00:11:01,375
Cracked pepper crusted filet mignon,
254
00:11:01,408 --> 00:11:04,645
braised kale with cipollinis and bacon,
255
00:11:04,678 --> 00:11:07,182
and then saut�ed fingerling
potatoes with a bourbon shallot sauce.
256
00:11:07,215 --> 00:11:11,052
- So steak and potatoes?
- No, sir.
257
00:11:11,085 --> 00:11:12,586
- Steak, potatoes.
- There's steak and there's potatoes.
258
00:11:12,620 --> 00:11:14,489
Right. I just have to say something.
259
00:11:14,522 --> 00:11:16,557
We were just talking
before among the judges.
260
00:11:16,591 --> 00:11:18,860
When they asked me what I wouldn't do,
261
00:11:18,893 --> 00:11:22,062
the one thing I said is sear
a filet in a cast-iron pan.
262
00:11:22,096 --> 00:11:24,666
You're taking a big risk
here, Micah, you know that?
263
00:11:24,698 --> 00:11:27,334
Chef, I... the only way I
can make it to the finale
264
00:11:27,368 --> 00:11:29,270
is by taking risks, and
I'm not here to be safe.
265
00:11:29,302 --> 00:11:31,505
Micah: Joe doesn't
understand my concept.
266
00:11:31,538 --> 00:11:33,741
My flavors will speak for themselves.
267
00:11:33,774 --> 00:11:36,110
A good chef doesn't need
to always justify his food.
268
00:11:36,144 --> 00:11:37,611
His food justifies itself.
269
00:11:37,644 --> 00:11:40,215
Your timing is off on that bacon.
270
00:11:40,248 --> 00:11:41,883
You're burn the bacon and the garlic
271
00:11:41,916 --> 00:11:43,585
and the onions are gonna be raw.
272
00:11:43,618 --> 00:11:44,886
Good luck.
273
00:11:54,995 --> 00:11:56,865
Gordon: Just under 40 minutes to go.
274
00:11:56,898 --> 00:11:58,500
Let's go, guys.
275
00:12:02,436 --> 00:12:04,471
- Subha-doo, what's up, buddy?
What are you making? - Joe.
276
00:12:04,504 --> 00:12:07,609
I am making my very
favorite... shrimp biryani.
277
00:12:07,642 --> 00:12:09,978
It's one of the classic dish in India.
278
00:12:10,010 --> 00:12:13,814
My sister taught me how to make
this dish, so it's very special.
279
00:12:13,847 --> 00:12:15,482
You will see me very calm today.
280
00:12:15,515 --> 00:12:16,784
- Joe: You're very calm.
- I'm not panicking.
281
00:12:16,817 --> 00:12:19,254
- Today is your day, Subha.
- Yes.
282
00:12:19,287 --> 00:12:21,422
Good luck.
283
00:12:21,455 --> 00:12:23,625
Beautiful.
284
00:12:23,658 --> 00:12:25,393
- Wow, it smells good over here.
- Wow. It does. What are you doing?
285
00:12:25,426 --> 00:12:28,062
Okay, so what I'm gonna be
doing is a Chinese frittata.
286
00:12:28,095 --> 00:12:29,230
My girlfriend's Chinese.
287
00:12:29,263 --> 00:12:31,298
I've gone to China, met her family,
288
00:12:31,331 --> 00:12:32,634
her grandmas, I mean, everything.
289
00:12:32,667 --> 00:12:33,802
So, I'm swinging for the fence
290
00:12:33,835 --> 00:12:35,403
because I want to honor my girlfriend
291
00:12:35,436 --> 00:12:37,172
- in this competition.
- That's very sweet.
292
00:12:37,205 --> 00:12:39,407
- But, I mean, frittata we eat for brunch.
- Yeah, yes.
293
00:12:39,440 --> 00:12:41,843
It seems a little bit simple,
especially on a night like tonight.
294
00:12:41,875 --> 00:12:44,278
This is gonna be elevated in a
way you've never had a frittata.
295
00:12:44,312 --> 00:12:46,346
The sauces, I'm gonna
be doing a miso, anchovy,
296
00:12:46,379 --> 00:12:47,981
black bean puree. I
mean, there's gonna be
297
00:12:48,014 --> 00:12:50,083
- a lot of bold flavors.
- Thank goodness for that.
298
00:12:50,116 --> 00:12:51,318
First of all, you need to get yourself
299
00:12:51,351 --> 00:12:52,452
- in the top seven.
- Yes, Chef.
300
00:12:52,485 --> 00:12:53,987
Young man, 37 minutes to get there.
301
00:12:54,020 --> 00:12:55,255
- Thank you.
- Good luck.
302
00:12:55,288 --> 00:12:58,425
- Good luck, Noah.
- Thank you.
303
00:12:58,458 --> 00:13:00,360
Subha, do you have bay leaf?
304
00:13:00,394 --> 00:13:02,496
- Bay leaf, yes.
- Can I take a couple from you?
305
00:13:02,529 --> 00:13:05,600
I am going
to do chole...
306
00:13:05,633 --> 00:13:07,701
Indian chickpea curry,
307
00:13:07,735 --> 00:13:10,437
with a garlic naan and a cucumber salad.
308
00:13:10,471 --> 00:13:12,005
I returned to the Indian roots.
309
00:13:12,038 --> 00:13:14,442
I've stayed away from them for awhile.
310
00:13:14,475 --> 00:13:16,377
But this is who I am. This
is what I cook at home.
311
00:13:16,409 --> 00:13:18,278
My biggest worry is just timing.
312
00:13:18,312 --> 00:13:21,316
I mean, when you're cooking
everything in one dish,
313
00:13:21,349 --> 00:13:23,151
timing is crucial.
314
00:13:26,254 --> 00:13:28,223
- Oh, boy, Dorian. Good evening.
- Hello.
315
00:13:28,255 --> 00:13:31,892
How are you? Me and my
daughter watch you all the time.
316
00:13:31,926 --> 00:13:33,995
- Thank you so much.
- So it's definitely a treat to have you here.
317
00:13:34,028 --> 00:13:36,129
I am making peach chicken.
318
00:13:36,163 --> 00:13:38,166
My family loves peach cobbler,
319
00:13:38,198 --> 00:13:40,168
so I take those flavors and
put them in a savory dish.
320
00:13:40,201 --> 00:13:41,802
- Daphne: That's so smart.
- Now, what would a quarter
321
00:13:41,836 --> 00:13:44,305
million dollars do to Dorian?
322
00:13:44,337 --> 00:13:46,406
It will just open up so many doors
323
00:13:46,440 --> 00:13:48,977
that I haven't been
able to open for myself
324
00:13:49,009 --> 00:13:51,812
because I'm learning being
here, I have to be first.
325
00:13:51,846 --> 00:13:55,149
If I'm not first with myself, then
I can't be anything to anybody else.
326
00:13:55,182 --> 00:13:57,185
Daphne: I think all
moms struggle with that.
327
00:13:57,217 --> 00:13:58,819
You got 34 minutes. Get
yourself into top seven.
328
00:13:58,852 --> 00:14:02,223
- I am.
- Thank you. Good luck.
329
00:14:04,057 --> 00:14:06,226
- Sarah.
- Hi, Chef.
330
00:14:06,259 --> 00:14:08,028
- What are you making?
- Fondant sweet potatoes,
331
00:14:08,062 --> 00:14:11,231
and then I'm gonna make that
beautiful filet with a pan sauce.
332
00:14:11,264 --> 00:14:13,033
This dish seems pretty straight-up.
333
00:14:13,067 --> 00:14:15,336
I just wanna make sure that
I'm able to elevate it enough.
334
00:14:15,369 --> 00:14:18,673
If you can whip up an
incredible, evocative pan sauce
335
00:14:18,706 --> 00:14:20,375
and really kind of make
it pop, that could work.
336
00:14:20,408 --> 00:14:23,244
I think the biggest part of
this riddle is let us feel
337
00:14:23,277 --> 00:14:24,879
- like it's cooked for two hours.
- Okay.
338
00:14:24,912 --> 00:14:26,714
- You know what I mean?
- Yes, Chef.
339
00:14:26,746 --> 00:14:28,181
Sarah: It's a lot
trickier than it might seem
340
00:14:28,215 --> 00:14:30,585
to come up with a comprehensive dish
341
00:14:30,618 --> 00:14:32,220
in 60 minutes using one skillet.
342
00:14:32,253 --> 00:14:35,089
And someone is going home,
343
00:14:35,121 --> 00:14:37,625
but there's no way I'm not
getting into the top seven.
344
00:14:39,659 --> 00:14:41,596
- ( grunts )
- Gordon: Wow.
345
00:14:41,629 --> 00:14:43,598
What a majestic array of dishes.
346
00:14:43,630 --> 00:14:47,235
Bri, she's doing a take on a
sort of corn and bacon puree
347
00:14:47,268 --> 00:14:49,202
with a roasted salmon.
348
00:14:49,235 --> 00:14:51,872
- Now it sounds a little bit dull.
- Here's the problem.
349
00:14:51,905 --> 00:14:55,575
A half hour has gone by, and there's
nothing cooking in that cast-iron pan yet.
350
00:14:55,609 --> 00:14:57,912
Daphne: Well, I wonder if that's
why she likes salmon a lot.
351
00:14:57,945 --> 00:15:00,281
- It's like a ten-minute cook.
A twelve-minute cook. - Sure.
352
00:15:00,313 --> 00:15:04,451
So, Micah and Sarah, they're going
to be making steak and potatoes.
353
00:15:04,485 --> 00:15:06,053
A lot of meat and potatoes happening.
354
00:15:06,086 --> 00:15:08,956
I think just searing
things in and out of a pan,
355
00:15:08,990 --> 00:15:11,558
I don't know, is that
defeating the purpose?
356
00:15:11,591 --> 00:15:14,495
It's tricky to be able to do
all this, one hour, one pan.
357
00:15:14,528 --> 00:15:16,831
Are you kidding me?
It's, like, really hard.
358
00:15:16,864 --> 00:15:19,734
- Come on, I could do this in half the time.
- If you could it, then do it.
359
00:15:19,767 --> 00:15:21,302
Don't say that to me, because
I'm going to go and do it.
360
00:15:21,335 --> 00:15:23,504
Hey, hold up, guys. Stop the clock.
361
00:15:25,940 --> 00:15:27,675
Get this. Gordon thinks he can do
362
00:15:27,707 --> 00:15:31,511
a one pot wonder in 30 minutes.
363
00:15:31,544 --> 00:15:35,015
- You're making a mistake.
- Gordon, your time starts now!
364
00:15:35,048 --> 00:15:36,783
- Whoo!
- Aar�n: Don't make us look bad.
365
00:15:36,817 --> 00:15:38,320
Why is he doing this to himself?
366
00:15:40,187 --> 00:15:42,490
- Where is he cooking? Behind us?
- Oh, my God.
367
00:15:42,523 --> 00:15:43,557
That's gonna be awesome.
368
00:15:46,192 --> 00:15:48,696
It's just... it's literally not enough
time to do anything really good.
369
00:15:48,729 --> 00:15:51,532
Whoa, he's hustling. Oh!
370
00:15:51,565 --> 00:15:53,668
No scrambled eggs, Gordon. Come on.
371
00:15:53,701 --> 00:15:55,370
It'll be interesting to
see what he pulls out.
372
00:15:55,403 --> 00:15:57,538
It is a treat to watch him cook.
373
00:15:57,571 --> 00:16:00,108
You got this, Chef.
374
00:16:00,140 --> 00:16:03,043
Guys, time is flying. Control your heat.
375
00:16:06,346 --> 00:16:08,348
Be mindful of your temperature, Bri.
376
00:16:08,381 --> 00:16:09,716
You don't want to scorch that skin.
377
00:16:09,750 --> 00:16:10,985
( bleep )
378
00:16:11,018 --> 00:16:13,321
Oh, my gosh.
379
00:16:13,354 --> 00:16:14,956
The skin stuck to
the cast-iron skillet.
380
00:16:14,989 --> 00:16:18,026
So now I have to make
a whole 'nother salmon,
381
00:16:18,058 --> 00:16:20,461
and I haven't even started
my roasted baby carrots.
382
00:16:20,494 --> 00:16:22,997
I'm freaking out.
383
00:16:23,029 --> 00:16:25,232
This is gonna take so much extra time.
384
00:16:25,265 --> 00:16:28,937
If I don't execute the
salmon perfectly, I'm done.
385
00:16:30,370 --> 00:16:32,606
Man, Bri. What is she doing?
386
00:16:44,884 --> 00:16:47,554
It looks like Bri
overcooked her first salmon.
387
00:16:47,587 --> 00:16:49,589
Totally just went back to the pantry
388
00:16:49,623 --> 00:16:51,259
- to get another piece of salmon.
- Ooh.
389
00:16:51,291 --> 00:16:53,260
She looks like she's in a
total tailspin right now.
390
00:16:53,294 --> 00:16:56,697
- I hope she can pull it off.
- Let's go, Bri.
391
00:16:56,730 --> 00:16:59,267
I definitely didn't
want to serve the judges
392
00:16:59,299 --> 00:17:01,568
that horrible-looking piece,
393
00:17:01,602 --> 00:17:03,705
so this next piece of
salmon has to work out.
394
00:17:11,545 --> 00:17:13,014
Potatoes or rice?
395
00:17:13,047 --> 00:17:15,115
I'm gonna go with the rice.
396
00:17:15,148 --> 00:17:18,185
Let's go, Chef Ramsay.
397
00:17:18,219 --> 00:17:21,122
Don't ruin that hair.
398
00:17:21,154 --> 00:17:22,557
Micah: I'm scared to
see what he's gonna do.
399
00:17:22,589 --> 00:17:24,424
The dude only had 30
minutes. We had an hour.
400
00:17:24,458 --> 00:17:26,794
But then again, he has,
like, 17 Michelin stars,
401
00:17:26,826 --> 00:17:28,630
so I'm sure he can pull something out.
402
00:17:31,565 --> 00:17:33,634
My first time seeing it in the flesh.
403
00:17:33,666 --> 00:17:35,302
- Joe: What are you making?
- Gordon: So I'm gonna go for
404
00:17:35,336 --> 00:17:38,439
a lemon pepper chicken pot pie.
405
00:17:38,471 --> 00:17:39,941
So, it'll be a nice short crust on top,
406
00:17:39,973 --> 00:17:42,109
but the problem is
getting that pastry cooked
407
00:17:42,143 --> 00:17:44,112
and the chicken cooked at
the same time, as you know.
408
00:17:44,144 --> 00:17:46,713
In the 19 minutes that are
remaining, may I remind you.
409
00:17:46,747 --> 00:17:48,950
- Yes. Defying the odds.
- Good luck.
410
00:17:48,982 --> 00:17:50,550
- Thank you very much.
- Don't let us down.
411
00:17:50,584 --> 00:17:51,919
Thank you, Daphne.
412
00:17:51,951 --> 00:17:54,255
Aar�n: There you go, Noah.
413
00:17:54,288 --> 00:17:55,589
I'm feeling awesome, actually, now.
414
00:17:55,623 --> 00:17:57,325
The flavors are coming together great.
415
00:17:57,357 --> 00:17:59,926
My egg mixture is spot-on.
416
00:17:59,960 --> 00:18:02,764
100%, this dish is gonna
make me in the top seven.
417
00:18:07,768 --> 00:18:09,504
All right, Nicholas,
what do you got going on?
418
00:18:09,537 --> 00:18:10,770
I'm making a clam chowder, Chef.
419
00:18:10,804 --> 00:18:12,840
Okay, pretty straightforward.
420
00:18:12,873 --> 00:18:15,242
What about yours is
gonna be so compelling?
421
00:18:15,276 --> 00:18:18,346
I want all the flavors from the
ocean. I don't want to lose any.
422
00:18:18,378 --> 00:18:19,813
- I'm gonna leave a couple whole ones on the plate.
- Cool.
423
00:18:19,846 --> 00:18:21,481
So, one thing that could
potentially go wrong
424
00:18:21,515 --> 00:18:23,784
is you can overcook them
and they could be rubbery.
425
00:18:23,817 --> 00:18:25,486
- Yes.
- So you're gonna be very mindful of that.
426
00:18:25,519 --> 00:18:28,489
- Absolutely, Chef.
- Best of luck, young man.
427
00:18:28,521 --> 00:18:30,090
Nick: This dish, despite
sounding really simple,
428
00:18:30,124 --> 00:18:31,592
I think is strangely ambitious,
429
00:18:31,625 --> 00:18:33,594
just because typically
with a clam chowder,
430
00:18:33,626 --> 00:18:35,363
you wanna let it sit for awhile.
431
00:18:35,395 --> 00:18:38,598
So, to actually marry all those
flavors in an hour is tricky.
432
00:18:38,632 --> 00:18:40,999
And I'm a little bit nervous, you know,
433
00:18:40,034 --> 00:18:42,070
that time will be
against me on this one.
434
00:18:43,971 --> 00:18:46,440
- Joe: All right, Subha, what's going on?
- Yes.
435
00:18:46,472 --> 00:18:48,542
So, the biryani is already in.
436
00:18:48,576 --> 00:18:51,578
I have my lovely apple
and cucumber salad.
437
00:18:53,247 --> 00:18:57,018
- My mouth is on fire.
- Oh, my God, that is so hot.
438
00:18:57,050 --> 00:18:59,386
Joe: You should really try
and taste this to make sure.
439
00:18:59,420 --> 00:19:01,055
Yeah, I'm gonna put some cream.
440
00:19:01,087 --> 00:19:03,124
Subha, if you win MasterChef,
what are you gonna do?
441
00:19:03,156 --> 00:19:05,393
I'm gonna use the
platform to help people.
442
00:19:05,425 --> 00:19:08,028
I was extreme Type 2
diabetes five years ago.
443
00:19:08,061 --> 00:19:10,730
- Oh, my goodness.
- And by eating the good nutritious food
444
00:19:10,763 --> 00:19:13,967
and food cooked well, people can
actually heal many, many diseases.
445
00:19:14,999 --> 00:19:16,470
Right now my sugar is
perfectly controlled.
446
00:19:16,502 --> 00:19:18,838
- That's amazing.
- If you can try this piece.
447
00:19:18,872 --> 00:19:20,575
- You think it's gonna be better?
- Oh, my God.
448
00:19:20,607 --> 00:19:22,175
- Yeah, definitely.
- Joe: All right.
449
00:19:22,209 --> 00:19:24,979
- Oh, sorry.
- Joe: Yeah.
450
00:19:25,011 --> 00:19:27,048
- It's just green apples and red apple.
- Mmm. Yep.
451
00:19:27,080 --> 00:19:28,549
- Thank you, Subha.
- Thank you.
452
00:19:36,557 --> 00:19:39,693
So, Chef Ramsay is
making a chicken pot pie.
453
00:19:39,727 --> 00:19:43,598
Problem is, how is he gonna
get it reduced and caramelized?
454
00:19:43,631 --> 00:19:46,701
If he can really get
that developed flavor,
455
00:19:46,733 --> 00:19:49,069
- I'd be really impressed.
- Would you let him know that you were really impressed?
456
00:19:49,103 --> 00:19:51,072
No. Not over my dead body
457
00:19:51,105 --> 00:19:52,906
I'd let him know that I was
impressed with anything he did.
458
00:19:54,607 --> 00:19:57,979
Aar�n: 15 minutes,
everyone. 15 minutes.
459
00:20:01,115 --> 00:20:03,750
Dorian, what do you got going on?
460
00:20:03,784 --> 00:20:05,086
I got some peach chicken going on.
461
00:20:05,118 --> 00:20:06,886
Just trying to get my rice done.
462
00:20:06,920 --> 00:20:08,723
Okay, now just be mindful
of how much you're opening
463
00:20:08,756 --> 00:20:10,258
- and closing it.
- I'll leave it closed.
464
00:20:10,290 --> 00:20:11,491
Best of luck.
465
00:20:13,727 --> 00:20:17,531
All right, Micah. So,
you have your steak filet.
466
00:20:17,564 --> 00:20:18,966
- Is that garlic or shallots in there? Are they burning?
- Shallots.
467
00:20:18,999 --> 00:20:21,434
Whatever it is, it's
burning, you know that?
468
00:20:21,468 --> 00:20:23,271
( groans ) Give me one moment.
469
00:20:23,304 --> 00:20:25,640
Micah: My pan was too hot.
470
00:20:25,673 --> 00:20:29,042
So, I throw my shallots
into that hot fat,
471
00:20:29,076 --> 00:20:30,611
and they burn almost instantly.
472
00:20:30,644 --> 00:20:32,480
And, of course, it's
right in front of Joe.
473
00:20:32,512 --> 00:20:34,548
And he already thinks my
dish is gonna be trash.
474
00:20:34,580 --> 00:20:37,117
I just wanna smash my head
into the table at this point,
475
00:20:37,151 --> 00:20:39,220
because all I can hear is
him saying I told you so.
476
00:20:39,252 --> 00:20:40,987
Micah, no.
477
00:20:41,020 --> 00:20:43,124
It's all burnt. You
have to wipe out that pan
478
00:20:43,156 --> 00:20:45,492
or whatever you put in there
is gonna taste burnt now.
479
00:20:47,126 --> 00:20:49,763
Let's leave him. Good luck.
480
00:20:49,797 --> 00:20:52,500
I'm going to prove Joe
wrong and really show
481
00:20:52,532 --> 00:20:54,601
that I can bring that grace and elegance
482
00:20:54,634 --> 00:20:56,737
and make steak and potatoes elevated.
483
00:20:56,769 --> 00:20:57,937
Aar�n: All right, guys.
484
00:20:57,971 --> 00:21:00,141
Just over nine minutes, everyone.
485
00:21:03,844 --> 00:21:05,645
Aar�n: Let's go, Sarah!
486
00:21:05,679 --> 00:21:08,849
The trickiest part of
this dish is the sauce.
487
00:21:08,882 --> 00:21:11,085
I have to use this skillet
488
00:21:11,117 --> 00:21:12,819
so that all of the flavors come through,
489
00:21:12,853 --> 00:21:14,755
and it has to be elevated enough
490
00:21:14,788 --> 00:21:16,324
for the MasterChef kitchen.
491
00:21:16,356 --> 00:21:18,459
There's not really a lot of time left,
492
00:21:18,491 --> 00:21:21,361
- but I have to nail this.
- Mmm. Okay, there we go.
493
00:21:21,394 --> 00:21:23,263
Now we are cooking.
494
00:21:23,297 --> 00:21:26,967
Come on, Mr. Rice.
495
00:21:27,000 --> 00:21:28,469
Dorian: Elimination is on the line
496
00:21:28,501 --> 00:21:30,704
and this rice will not cook.
497
00:21:30,738 --> 00:21:33,106
I've never had rice do this before.
498
00:21:33,140 --> 00:21:35,876
I can't go home just
because of uncooked rice.
499
00:21:35,909 --> 00:21:38,813
Aar�n: All right, everyone,
just over three minutes, yes?
500
00:21:38,846 --> 00:21:42,182
- Come on, Mr. Rice.
- Man, come on.
501
00:21:43,416 --> 00:21:44,584
( groans )
502
00:21:53,660 --> 00:21:56,797
- Under three minutes left.
- Aar�n: Let's go, Chef Ramsay!
503
00:21:56,829 --> 00:21:58,531
Start thinking about
your plating, everybody.
504
00:21:58,565 --> 00:22:01,999
Come on, Mr. Rice. Come on.
505
00:22:01,034 --> 00:22:03,371
- I'm never cooking rice again.
- Let's go, Chef Ramsay!
506
00:22:03,403 --> 00:22:06,740
We want to see MasterChef
level food here.
507
00:22:08,208 --> 00:22:10,211
And as elegant as possible.
508
00:22:11,412 --> 00:22:13,581
- He's kissing the oven.
- Aar�n: Man!
509
00:22:13,614 --> 00:22:15,850
Oh, thank gosh.
510
00:22:15,883 --> 00:22:18,986
- Perfect.
- There you go, Noah. Pick your best one.
511
00:22:19,019 --> 00:22:21,588
Last minute. 60 seconds, come on!
512
00:22:21,622 --> 00:22:24,258
Come on, Chef Ramsay! No excuses!
513
00:22:26,058 --> 00:22:29,363
Let's go, Subha. You can do it, mijo.
514
00:22:29,395 --> 00:22:31,664
Doesn't matter what you cook, just
matters what gets on the plate.
515
00:22:31,698 --> 00:22:34,001
15 seconds!
516
00:22:34,034 --> 00:22:37,037
I mean, he is waiting till
the last possible second.
517
00:22:37,069 --> 00:22:39,673
- Joe: Come on!
- Aar�n: Let's go!
518
00:22:39,705 --> 00:22:43,276
Ten, nine, eight, seven,
519
00:22:43,309 --> 00:22:45,779
six, five, four,
520
00:22:45,813 --> 00:22:48,015
three, two, one.
521
00:22:48,048 --> 00:22:49,950
- Hands up.
- ( Daphne cheers )
522
00:22:49,982 --> 00:22:51,684
Joe: Hands in the air!
523
00:22:51,718 --> 00:22:53,754
- Good job, Chef.
- Seriously? Well done.
524
00:22:53,787 --> 00:22:55,956
- I feel great about that.
- Man, that was tight.
525
00:22:55,989 --> 00:22:58,793
Pastry could've been a little bit
thicker, but I was up against it time-wise.
526
00:22:58,826 --> 00:23:00,928
Fingers crossed, this is the best
527
00:23:00,961 --> 00:23:04,298
lemon chicken pot pie
ever in 30 minutes.
528
00:23:04,330 --> 00:23:05,865
I had a little bit of a panic there
529
00:23:05,898 --> 00:23:07,934
with that first salmon.
530
00:23:07,968 --> 00:23:10,938
But I grabbed a new piece,
and it turned out beautifully.
531
00:23:10,971 --> 00:23:14,141
Now it is time to see
what magic you could create
532
00:23:14,173 --> 00:23:16,543
in one pot in one hour.
533
00:23:16,576 --> 00:23:20,314
The first cook whose dish we'd
like to take a closer look at
534
00:23:20,346 --> 00:23:22,215
actually only had 30 minutes.
535
00:23:22,249 --> 00:23:23,884
- Yes.
- Come on up here with you dish.
536
00:23:23,916 --> 00:23:26,953
- Yeah, Chef!
- Go get it, Chef.
537
00:23:26,987 --> 00:23:29,690
- Ah!
- Man.
538
00:23:30,824 --> 00:23:32,293
I made a delicious
539
00:23:32,326 --> 00:23:34,894
lemon scented chicken pot pie.
540
00:23:34,928 --> 00:23:38,332
30 minutes? Like, he's such a show-off.
541
00:23:38,365 --> 00:23:40,800
He put leaves on his pie.
542
00:23:40,834 --> 00:23:41,836
Aar�n: Man.
543
00:23:44,003 --> 00:23:45,939
It kind of looks perfect.
544
00:23:47,840 --> 00:23:49,242
- Wow.
- Ooh!
545
00:23:49,276 --> 00:23:50,711
Joe: Give it a try, guys.
546
00:23:53,313 --> 00:23:56,250
- It's really good.
- I mean, this is unreal.
547
00:23:56,282 --> 00:23:59,586
Aside from the fact that
it's very, very good,
548
00:23:59,619 --> 00:24:01,621
I'm actually a little bit surprised
549
00:24:01,654 --> 00:24:04,157
at how you were able to do
that in that short of time.
550
00:24:04,191 --> 00:24:06,160
- It feels like really it's been cooking for three hours.
- Right.
551
00:24:06,192 --> 00:24:07,795
- Good job.
- Thank you.
552
00:24:07,827 --> 00:24:09,797
Take your apron off. Let's
get to some serious matters.
553
00:24:11,865 --> 00:24:13,767
That cast-iron was a tough challenge,
554
00:24:13,799 --> 00:24:16,636
because 60 minutes sounds a long time,
555
00:24:16,670 --> 00:24:20,541
but you can't fast-track
a beautiful slow cook.
556
00:24:20,574 --> 00:24:21,976
So, I'm gonna take my
hats off to all of you.
557
00:24:22,009 --> 00:24:25,479
Give yourselves a round
of applause, seriously.
558
00:24:25,511 --> 00:24:27,347
Now, we need to taste all your dishes
559
00:24:27,381 --> 00:24:30,484
and decide who's going home.
560
00:24:30,517 --> 00:24:32,119
First up, let's start off with Bri.
561
00:24:32,152 --> 00:24:34,221
Okay.
562
00:24:34,253 --> 00:24:36,956
I'm excited. The salmon looks beautiful.
563
00:24:36,990 --> 00:24:40,160
The skin is crispy, so I'm
feeling good about my dish.
564
00:24:40,192 --> 00:24:43,730
I have a crispy salmon
with a corn puree,
565
00:24:43,763 --> 00:24:46,733
candied bacon, roasted baby carrots,
566
00:24:46,767 --> 00:24:48,469
and I pickled some shallots on top.
567
00:24:48,501 --> 00:24:50,870
I could see a little bit of jeopardy.
568
00:24:50,903 --> 00:24:53,574
- What happened?
- The skin stuck the first time.
569
00:24:53,606 --> 00:24:55,843
But I started over, and I'm glad I did.
570
00:24:55,875 --> 00:24:57,877
- Are you confident it's cooked inside?
- I am.
571
00:24:57,911 --> 00:25:00,181
Shall we?
572
00:25:07,453 --> 00:25:09,690
Bri, the salmon is raw.
573
00:25:09,722 --> 00:25:11,759
Oh, shoot.
574
00:25:11,791 --> 00:25:15,028
Oh, it's completely raw. Ooh-oh.
575
00:25:15,061 --> 00:25:16,730
Dang it.
576
00:25:20,601 --> 00:25:24,605
- The actual puree is delicious.
- Thank you.
577
00:25:24,637 --> 00:25:26,874
The bizarre thing on
here are the carrots.
578
00:25:26,906 --> 00:25:28,174
Listen to this.
579
00:25:28,208 --> 00:25:30,711
( clacking )
580
00:25:30,743 --> 00:25:32,779
The puree was delicious.
581
00:25:32,813 --> 00:25:34,782
What I'm missing on
this plate, honestly?
582
00:25:34,815 --> 00:25:36,750
The cast-iron challenge itself.
583
00:25:36,782 --> 00:25:38,751
- I wanna see more char.
- Sure.
584
00:25:38,785 --> 00:25:40,588
I wanna see the carrots themselves
get this nice blackening.
585
00:25:40,621 --> 00:25:42,122
Okay.
586
00:25:42,154 --> 00:25:44,258
- Thanks, Bri.
- Thank you.
587
00:25:44,290 --> 00:25:46,393
This isn't just an immunity challenge.
588
00:25:46,425 --> 00:25:48,028
Someone is going home.
589
00:25:48,060 --> 00:25:51,030
And if your protein is raw,
590
00:25:51,064 --> 00:25:53,734
it's pretty much an automatic out.
591
00:25:53,767 --> 00:25:55,235
The next dish we would
like to taste further
592
00:25:55,268 --> 00:25:57,371
would be from Miss Sarah.
593
00:25:57,403 --> 00:25:59,773
Let's go, Sarah.
594
00:26:04,778 --> 00:26:06,113
Sarah, please describe your dish.
595
00:26:06,145 --> 00:26:09,249
So, I have a medium rare filet mignon
596
00:26:09,281 --> 00:26:11,317
with saut�ed broccolini,
597
00:26:11,351 --> 00:26:16,056
and a fondant sweet potato
with cabernet pan sauce.
598
00:26:16,088 --> 00:26:18,725
You're making meat, potatoes,
and veg, which at this point,
599
00:26:18,759 --> 00:26:21,095
I think we're looking
for more sophistication.
600
00:26:21,127 --> 00:26:23,596
So, for me, it's all about that sauce.
601
00:26:23,630 --> 00:26:26,567
So, you want a medium rare in here?
602
00:26:26,599 --> 00:26:28,836
Yes.
603
00:26:28,868 --> 00:26:32,472
And that it is.
604
00:26:32,506 --> 00:26:34,842
- Very nice.
- Joe: Ooh, very nice.
605
00:26:34,875 --> 00:26:36,978
- Aar�n: Man, that is beautiful.
- Daphne: Very nice.
606
00:26:39,880 --> 00:26:43,617
It is kind of perfect in its simplicity.
607
00:26:43,650 --> 00:26:46,353
The broccolini are both acidulated
608
00:26:46,385 --> 00:26:48,689
and flavorful at the same time.
609
00:26:48,721 --> 00:26:51,759
The pan sauce is rich
and good. You nailed it.
610
00:26:51,791 --> 00:26:54,794
- Thank you so much.
- Yeah, considering you had one vessel
611
00:26:54,827 --> 00:26:56,930
to cook everything, and I can taste
612
00:26:56,962 --> 00:26:59,599
so many different techniques and
so many different layers of flavor,
613
00:26:59,633 --> 00:27:02,001
- I love everything about it.
- Daphne: Yeah, I agree.
614
00:27:02,035 --> 00:27:03,437
And I love the choice of sweet potato.
615
00:27:03,470 --> 00:27:05,005
I thought that was really smart
616
00:27:05,038 --> 00:27:06,707
because everything else on
this plate is very salty.
617
00:27:06,740 --> 00:27:08,709
I think the sweet really
ties everything together.
618
00:27:08,741 --> 00:27:10,610
- It was beautiful.
- Thank you so much.
619
00:27:10,644 --> 00:27:14,314
- Well done.
- Great job, Sarah.
620
00:27:14,346 --> 00:27:16,983
Making steak and potatoes
was definitely risky,
621
00:27:17,017 --> 00:27:18,885
but they all loved it!
622
00:27:18,919 --> 00:27:21,288
I'm pretty sure I'm gonna
be up on that balcony soon.
623
00:27:21,320 --> 00:27:22,889
That looks awesome.
624
00:27:22,923 --> 00:27:24,657
- Good job.
- Thanks. Thank you.
625
00:27:24,691 --> 00:27:28,095
- Okay, Mr. Subha.
- All right, let's go, Subha.
627
00:27:35,935 --> 00:27:40,473
and an apple, cucumber,
saffron, date salad.
628
00:27:40,507 --> 00:27:42,576
Subha, I think this is
one of your best plating.
629
00:27:42,608 --> 00:27:44,310
Thank you, Chef.
630
00:27:44,344 --> 00:27:47,346
So, when did you fold in
the shrimp? At what point?
631
00:27:47,380 --> 00:27:48,649
Just before I put it in the oven
632
00:27:48,682 --> 00:27:50,183
for about 15 minutes.
633
00:27:51,884 --> 00:27:53,153
It's delicious.
634
00:27:53,185 --> 00:27:54,721
Okay, you have this incredible
635
00:27:54,755 --> 00:27:56,757
DNA of flavor profile
636
00:27:56,789 --> 00:27:58,725
that lights up this kitchen every time.
637
00:27:58,759 --> 00:28:00,693
So, that's what kind
of power you deliver.
638
00:28:00,727 --> 00:28:02,362
Coming from you, I'm very humbled.
639
00:28:02,394 --> 00:28:04,831
- Thank you very much.
- Daphne: I agree.
640
00:28:04,865 --> 00:28:06,933
I love the addition
of the textural plays
641
00:28:06,967 --> 00:28:09,002
with the cashews and that shallot mix.
642
00:28:09,035 --> 00:28:10,336
You should bag that, bottle that.
643
00:28:10,369 --> 00:28:11,904
Whatever. It is so delicious.
644
00:28:11,938 --> 00:28:14,341
- Thank you.
- I think my comment is as much
645
00:28:14,374 --> 00:28:16,576
for the rest of the eight of you left,
646
00:28:16,609 --> 00:28:18,211
that Subha is one to watch right now.
647
00:28:18,244 --> 00:28:19,712
Thank you, Subha.
648
00:28:19,746 --> 00:28:21,749
- Good job, Subha.
- Great job, Subha!
649
00:28:21,781 --> 00:28:23,583
- Really good.
- Everyone thinks that,
650
00:28:23,616 --> 00:28:24,751
you know, I am the Willy Wonka
651
00:28:24,785 --> 00:28:26,452
of "MasterChef" season ten.
652
00:28:26,486 --> 00:28:28,889
But I'm as good as
anyone else out here...
653
00:28:28,922 --> 00:28:31,391
- Well done, Subha.
- ...and today I proved it.
654
00:28:31,423 --> 00:28:33,793
Next up, Noah, please. Let's go.
655
00:28:33,826 --> 00:28:36,797
Noah: Looking down at my dish,
656
00:28:36,829 --> 00:28:38,965
I did exactly what I wanted to do.
657
00:28:38,999 --> 00:28:42,001
I mean, I'm feeling really good.
658
00:28:44,237 --> 00:28:47,106
- ( exhales )
- Joe: Oh, boy.
659
00:28:47,140 --> 00:28:48,642
Gordon: Noah, describe the dish, please.
660
00:28:48,674 --> 00:28:51,211
All right, so what we have
today is a Chinese frittata.
661
00:28:51,243 --> 00:28:54,413
It's on top of a fermented
and anchovy black bean paste,
662
00:28:54,446 --> 00:28:57,784
and around the rim is a vinegar
broccoli rabe yogurt sauce.
663
00:28:57,817 --> 00:28:59,385
This plating is kind of horrendous.
664
00:28:59,419 --> 00:29:01,221
- Um... - That
wouldn't be served
665
00:29:01,253 --> 00:29:03,123
in any restaurant anywhere.
666
00:29:15,501 --> 00:29:16,970
This plating is kind of horrendous.
667
00:29:17,002 --> 00:29:19,306
That wouldn't be served
in any restaurant anywhere.
668
00:29:23,276 --> 00:29:25,612
- What's the protein?
- Pork two ways.
669
00:29:25,644 --> 00:29:28,949
It's in the sauce and I
put it into the frittata.
670
00:29:28,981 --> 00:29:32,251
I respect the Chinese culture,
but you just need to be careful
671
00:29:32,285 --> 00:29:33,787
because a little knowledge is dangerous.
672
00:29:33,819 --> 00:29:36,189
It's a bizarre combination
673
00:29:36,222 --> 00:29:37,825
between the spice and
the kick of the salad.
674
00:29:37,857 --> 00:29:41,094
And then you've got the
dense pork in the middle.
675
00:29:41,126 --> 00:29:44,431
The unappetizing aesthetic
is matched in the flavor.
676
00:29:44,463 --> 00:29:46,966
It's unsophisticated. It's unevolved.
677
00:29:47,000 --> 00:29:49,102
The sauces are out of
balance with the protein.
678
00:29:49,134 --> 00:29:51,939
I think the only way that this
could've potentially been saved
679
00:29:51,971 --> 00:29:53,773
is if you put this in a
tortilla, to be honest.
680
00:29:53,807 --> 00:29:55,875
- Yeah, make a taco.
- Yeah, because you have the bean mixture,
681
00:29:55,909 --> 00:29:59,379
you have eggs, and you have
a red based chili salsa.
682
00:29:59,412 --> 00:30:00,948
Tonight, somebody's going home,
683
00:30:00,980 --> 00:30:02,481
and unfortunately, you've
got one foot out the door
684
00:30:02,515 --> 00:30:04,985
because the dish doesn't make sense.
685
00:30:05,018 --> 00:30:06,486
I said the challenge was hard enough,
686
00:30:06,519 --> 00:30:09,690
but you screwed up
even more by being silly
687
00:30:09,722 --> 00:30:12,058
with a Chinese frittata.
688
00:30:12,092 --> 00:30:14,061
Thank you, Noah.
689
00:30:14,094 --> 00:30:17,497
Damn. He's got so much
more to him than that.
690
00:30:17,529 --> 00:30:20,334
Noah: I'm embarrassed
beyond my wildest dreams.
691
00:30:20,366 --> 00:30:22,735
I feel like I disrespected
my girlfriend's family.
692
00:30:22,769 --> 00:30:26,373
I feel like a complete idiot.
693
00:30:26,405 --> 00:30:28,474
All right, Miss Dorian,
bring a little flavor
694
00:30:28,508 --> 00:30:31,044
of the south down here, please.
695
00:30:31,076 --> 00:30:32,813
Dorian: I'm not happy with my dish.
696
00:30:32,846 --> 00:30:35,015
I'm still not sure if the rice is done,
697
00:30:35,048 --> 00:30:38,551
and anything right
now can send you home.
698
00:30:40,386 --> 00:30:42,855
Miss Dorian, please describe your dish.
699
00:30:42,888 --> 00:30:47,693
This is my smothered herb
peach chicken with rice.
700
00:30:47,727 --> 00:30:49,329
I love the char on the outside
701
00:30:49,362 --> 00:30:51,665
and the roasting of
the skin and all that.
702
00:30:51,698 --> 00:30:53,734
I'm concerned about the cooking
of the rice, to be very honest.
703
00:30:53,767 --> 00:30:56,068
I see the white little specks
in the middle of those granules,
704
00:30:56,102 --> 00:30:58,672
- and it's concerning me.
- Right.
705
00:30:58,704 --> 00:31:00,707
- Shall we taste?
- Yeah.
706
00:31:11,417 --> 00:31:13,085
Sadly, the rice is undercooked
707
00:31:13,118 --> 00:31:15,923
a little bit, but it tastes fantastic.
708
00:31:15,955 --> 00:31:18,357
It's exotic. I love the vanilla.
709
00:31:18,391 --> 00:31:20,794
- I love all the different spices.
- Thank you.
710
00:31:20,826 --> 00:31:23,529
It's interesting. Like he said, it's
sweet. I love the taste of vanilla.
711
00:31:23,563 --> 00:31:26,133
But I expect certain
things from you, Dorian.
712
00:31:26,165 --> 00:31:29,769
It's not true Dorian standard.
713
00:31:29,803 --> 00:31:33,140
What I'm missing in this
dish is the textural play.
714
00:31:33,173 --> 00:31:35,107
I want the chicken,
like, breaded in cornmeal.
715
00:31:35,141 --> 00:31:37,811
I want something to give
that a star standout quality
716
00:31:37,844 --> 00:31:40,080
in a way that feels really authentic
717
00:31:40,113 --> 00:31:41,648
- but elevated.
- Gordon: Yeah.
718
00:31:41,681 --> 00:31:44,050
It's one of your flattest
dishes that you've done.
719
00:31:44,084 --> 00:31:45,552
Okay.
720
00:31:45,585 --> 00:31:48,521
- Thank you.
- Thank you.
721
00:31:50,289 --> 00:31:51,724
I think this just goes to show
722
00:31:51,758 --> 00:31:53,826
that the cast-iron skillet
was harder than I think
723
00:31:53,859 --> 00:31:56,163
- anyone thought it would be.
- Gordon: 100%. Without doubt.
724
00:31:56,195 --> 00:31:58,331
Okay, next, Nick.
725
00:32:04,537 --> 00:32:07,507
I thought I should show
something that I grew up making.
726
00:32:07,539 --> 00:32:09,909
So I made for you a clam chowder,
727
00:32:09,942 --> 00:32:11,411
even though I know I like to usually go
728
00:32:11,443 --> 00:32:14,247
with those kind of inventive creations.
729
00:32:14,279 --> 00:32:16,016
I like the color contrast.
730
00:32:16,048 --> 00:32:18,151
I like how smooth and
creamy the soup looks,
731
00:32:18,183 --> 00:32:20,854
but with those little textural
pops on top with the clam shells.
732
00:32:20,886 --> 00:32:23,522
I love it it. This is my favorite
plating of the night, actually.
733
00:32:23,556 --> 00:32:25,025
Thank you.
734
00:32:25,057 --> 00:32:27,861
If that is as good-tasting
as it is looking,
735
00:32:27,894 --> 00:32:29,429
then, yeah, we're in for a treat.
736
00:32:29,461 --> 00:32:30,698
Joe: Let's taste it.
737
00:32:36,368 --> 00:32:38,704
- It's delicious.
- Thank you.
738
00:32:38,738 --> 00:32:40,440
Tastes like a beautiful
New England clam chowder.
739
00:32:40,472 --> 00:32:42,475
I think that the layers of
flavor in here are amazing.
740
00:32:42,509 --> 00:32:44,978
The clam flavor comes
through really nicely.
741
00:32:45,010 --> 00:32:47,146
The worst is when it just
tastes like a pile of green.
742
00:32:47,180 --> 00:32:50,182
- This tastes like seafood.
- A little bit too thick for me.
743
00:32:50,215 --> 00:32:52,485
I think you went a little
bit too heavy on the flour,
744
00:32:52,519 --> 00:32:57,457
but a smart utilization
of that cast-iron pan.
745
00:32:57,490 --> 00:33:00,160
You know your way around
clams, kid. Nice chowder.
746
00:33:00,192 --> 00:33:01,494
- It's great.
- Thank you.
747
00:33:01,528 --> 00:33:03,029
Good job, Nick. Good job.
748
00:33:03,063 --> 00:33:06,233
- Really profound.
- Joe: It was great.
749
00:33:06,266 --> 00:33:09,469
Next up, Shari, please, let's go.
750
00:33:09,501 --> 00:33:13,240
Shari: I'm so excited for
Daphne to taste this curry.
751
00:33:13,272 --> 00:33:16,009
And I think she's going to
be really happy with my dish.
752
00:33:16,041 --> 00:33:18,878
This is something that
if you came to my house,
753
00:33:18,912 --> 00:33:21,248
you might eat this.
754
00:33:21,280 --> 00:33:23,015
Shari, describe the dish please.
755
00:33:23,048 --> 00:33:25,218
I have an Indian style chole,
756
00:33:25,250 --> 00:33:28,055
which is like a chickpea
curry, a drier version,
757
00:33:28,087 --> 00:33:30,891
with garlic naan.
758
00:33:30,923 --> 00:33:32,491
Visually, it looks good.
759
00:33:32,525 --> 00:33:34,528
And how do you cook
chickpea in 60 minutes?
760
00:33:34,560 --> 00:33:37,563
I'm very experienced.
761
00:33:37,596 --> 00:33:40,000
This is like a Tuesday
night dinner at my house.
762
00:33:40,032 --> 00:33:41,167
The naan is delicious.
763
00:33:41,201 --> 00:33:42,602
It's cooked all the way through.
764
00:33:42,634 --> 00:33:44,070
I think the fresh herb
on top is beautiful.
765
00:33:44,104 --> 00:33:45,605
But I want a little yogurt,
766
00:33:45,637 --> 00:33:48,007
something to cool it a little bit.
767
00:33:48,040 --> 00:33:50,543
- That's the only thing that this dish is missing.
- Okay.
768
00:33:50,576 --> 00:33:52,846
So, this is Tuesday night.
769
00:33:52,878 --> 00:33:54,514
What happens on Wednesday night?
770
00:33:54,547 --> 00:33:56,382
- Biryani.
- Because I'm coming Tuesday.
771
00:33:56,416 --> 00:33:58,618
I'm staying Wednesday, too.
772
00:33:58,650 --> 00:34:01,288
- Thursday, Friday, Joe?
- Thursday, Friday, I'm going back to New York
773
00:34:01,320 --> 00:34:03,523
because I can't stay in Minnesota
more than a day and a half.
774
00:34:03,556 --> 00:34:04,925
Thank you, Shari.
775
00:34:04,958 --> 00:34:08,128
Thank you. So nice to meet you.
776
00:34:09,762 --> 00:34:12,332
Next, we'd like to try
Micah's dish. Come on down.
777
00:34:19,338 --> 00:34:21,440
Okay, Micah, what did you make for us?
778
00:34:21,474 --> 00:34:25,245
A pepper crusted filet mignon,
saut�ed fingerling potatoes
779
00:34:25,277 --> 00:34:27,580
with braised kale and
cipollini mushrooms
780
00:34:27,614 --> 00:34:30,150
- with a bourbon shallot sauce.
- Steak and potatoes.
781
00:34:30,182 --> 00:34:32,751
I don't mind a classic presentation,
782
00:34:32,784 --> 00:34:34,820
but I think you should've been
thinking about the color play.
783
00:34:34,853 --> 00:34:38,090
The potatoes plus steak
plus kind of muted brown
784
00:34:38,123 --> 00:34:40,659
feels one-dimensional to me.
785
00:34:40,693 --> 00:34:43,297
- What temp have you gone for in the filet?
- Medium rare, Chef.
786
00:34:47,534 --> 00:34:50,971
It's definitely rare.
787
00:34:51,003 --> 00:34:53,139
- Yeah.
- It's kind of burnt on the outside.
788
00:34:53,172 --> 00:34:55,141
All that pepper is burnt.
789
00:35:01,447 --> 00:35:03,016
That sauce came together really nicely.
790
00:35:03,048 --> 00:35:07,353
However, I'm just not getting
the rich, fatty feeling,
791
00:35:07,387 --> 00:35:10,323
a beautifully charred,
salty, sizzled steak
792
00:35:10,356 --> 00:35:12,292
that you have the opportunity
to get in a cast-iron skillet.
793
00:35:12,324 --> 00:35:14,793
- Thank you.
- I've got this ragged
794
00:35:14,827 --> 00:35:17,998
overcooked beef on the outside,
795
00:35:18,030 --> 00:35:20,766
and slightly dense and
unseasoned on the inside.
796
00:35:20,800 --> 00:35:22,035
I've seen you cook better.
797
00:35:22,068 --> 00:35:24,804
- Way better.
- This dish for me,
798
00:35:24,836 --> 00:35:27,306
it's a series of missteps and mistakes.
799
00:35:27,340 --> 00:35:29,309
Thank you.
800
00:35:29,342 --> 00:35:32,144
Micah: I let myself down.
801
00:35:32,177 --> 00:35:34,614
I thought that my dish
was gonna speak for itself.
802
00:35:34,646 --> 00:35:37,183
But in all honesty, there
was nothing being said by it.
803
00:35:37,217 --> 00:35:40,387
So I could be going home tonight,
804
00:35:40,420 --> 00:35:42,889
and that's a very upsetting thought.
805
00:35:55,735 --> 00:35:59,172
That was a tough challenge this evening.
806
00:35:59,204 --> 00:36:03,043
We now need a moment
to discuss these dishes.
807
00:36:03,076 --> 00:36:05,378
I believe that this is
the first big mistake
808
00:36:05,411 --> 00:36:07,179
that I've made in this competition.
809
00:36:07,213 --> 00:36:10,684
Noah's dish, at this point,
it's not cutting the mustard.
810
00:36:10,717 --> 00:36:12,219
But for me to get sent home right now
811
00:36:12,251 --> 00:36:14,186
would be devastating.
812
00:36:14,219 --> 00:36:16,655
- Micah, the dish went wrong.
- Oh, it was terrible.
813
00:36:16,688 --> 00:36:18,057
- It was terrible. -
Bri's dish, nothing...
814
00:36:18,090 --> 00:36:19,659
nothing nailed it for me on that dish.
815
00:36:19,692 --> 00:36:22,161
- It's a brutal night.
- Ready?
816
00:36:22,195 --> 00:36:23,663
- Yeah. Good.
- Indeed.
817
00:36:23,695 --> 00:36:24,964
Gordon: Let's go.
818
00:36:26,132 --> 00:36:27,601
We're down to the last eight,
819
00:36:27,634 --> 00:36:29,501
and sadly tonight for one of you,
820
00:36:29,534 --> 00:36:32,105
you've cooked for the very last time
821
00:36:32,137 --> 00:36:34,340
inside this incredible kitchen.
822
00:36:34,373 --> 00:36:37,676
Well, in better news,
one of you is gonna have
823
00:36:37,710 --> 00:36:41,681
their recipe featured on
the Family Circle website.
824
00:36:41,713 --> 00:36:44,416
And that dish was cooked by...
825
00:36:44,449 --> 00:36:45,851
Subha.
826
00:36:45,885 --> 00:36:48,255
- Oh, my God.
- Well done, Subha!
827
00:36:48,288 --> 00:36:50,889
- Well done, well done.
- For tonight's winning recipe,
828
00:36:50,922 --> 00:36:53,259
you can visit FamilyCircle.com.
829
00:36:53,293 --> 00:36:55,729
- Oh, thank you, sir.
- Great job, Subha.
830
00:36:55,762 --> 00:36:59,566
Aar�n: Subha, your dish,
it told a beautiful story.
831
00:36:59,599 --> 00:37:01,534
In Spanish the word suba
832
00:37:01,567 --> 00:37:04,137
means to go
up... subir.
833
00:37:04,170 --> 00:37:06,472
So why don't you subir up
to the balcony, my friend?
834
00:37:06,505 --> 00:37:07,973
- Okay? Good job.
- Thank you, Chef.
835
00:37:08,007 --> 00:37:09,576
- Great job, Subha.
- Good job.
836
00:37:09,608 --> 00:37:11,110
Subha: I am amazed.
837
00:37:11,143 --> 00:37:13,646
This is the kind of news
I want to tell my wife.
838
00:37:13,679 --> 00:37:16,582
She is going to be so proud of me.
839
00:37:16,615 --> 00:37:18,284
I'm on cloud nine.
840
00:37:18,318 --> 00:37:22,255
Young man, you have now put
shrimp biryani on the map.
841
00:37:22,288 --> 00:37:24,824
Yeah, shrimp biryani in one pot.
842
00:37:27,159 --> 00:37:29,828
Okay, guys, we were also impressed
843
00:37:29,862 --> 00:37:31,998
by three more home cooks tonight.
844
00:37:32,030 --> 00:37:36,001
Sarah, Nick, Shari,
845
00:37:36,034 --> 00:37:40,072
your dishes were thoughtful
and also very good.
846
00:37:40,106 --> 00:37:44,944
Dorian, tonight was not
your best performance.
847
00:37:44,976 --> 00:37:50,317
But it was certainly enough
to keep you from going home.
848
00:37:50,349 --> 00:37:52,918
Please, go to the balcony
and put on your white aprons.
849
00:37:52,952 --> 00:37:54,621
- Well done.
- Congratulations.
850
00:37:54,653 --> 00:37:57,824
Noah: Good job, Dorian.
851
00:37:57,856 --> 00:38:01,427
To be in the top
seven, it feels amazing.
852
00:38:01,460 --> 00:38:03,362
But it was way too close for me.
853
00:38:03,396 --> 00:38:07,334
So under no circumstances
am I gonna get comfortable,
854
00:38:07,367 --> 00:38:08,835
because I'm here to win. I'm a fighter.
855
00:38:11,304 --> 00:38:12,872
Gordon: At this stage
of the competition,
856
00:38:12,905 --> 00:38:16,309
we expected more from all three of you.
857
00:38:16,342 --> 00:38:20,347
This challenge was all about
utilizing the cast-iron pan.
858
00:38:20,380 --> 00:38:24,284
Bri, the dish was lackluster,
and it didn't strike us
859
00:38:24,317 --> 00:38:28,387
that you maximized that
input from that cast-iron pan.
860
00:38:28,420 --> 00:38:32,725
Noah, tonight that little
knowledge from China confused you,
861
00:38:32,759 --> 00:38:34,327
because you didn't
play to your strengths.
862
00:38:34,360 --> 00:38:36,363
You had no control.
863
00:38:36,396 --> 00:38:40,033
Micah, I'm not saying
that you took it lightly,
864
00:38:40,065 --> 00:38:43,369
but you took a big risk
just cooking a filet.
865
00:38:43,402 --> 00:38:46,138
It needed to be elevated, and honestly,
866
00:38:46,172 --> 00:38:47,807
it wasn't even cooked properly.
867
00:38:47,840 --> 00:38:50,510
Based on the dish alone,
868
00:38:50,543 --> 00:38:55,048
the home cook that is
going home tonight is...
869
00:38:55,081 --> 00:38:57,017
this is a shock for us...
870
00:39:01,454 --> 00:39:02,856
Bri.
871
00:39:05,056 --> 00:39:08,160
Noah and Micah, head upstairs.
872
00:39:08,193 --> 00:39:12,097
Micah: I'm definitely
treading on thin ice tonight,
873
00:39:12,130 --> 00:39:15,367
and I just wasn't the worst,
and that's why I'm here.
874
00:39:15,400 --> 00:39:18,605
Moving forward, I have
to really step it up
875
00:39:18,637 --> 00:39:20,940
because I definitely
could've gone home tonight.
876
00:39:22,909 --> 00:39:25,111
Gordon: Oh, Bri.
877
00:39:25,143 --> 00:39:26,712
You left us with no option this evening
878
00:39:26,746 --> 00:39:29,782
because the salmon was raw.
879
00:39:29,815 --> 00:39:31,784
Your plating is incredible.
880
00:39:31,818 --> 00:39:35,422
And one thing that is
definitely confirmed,
881
00:39:35,454 --> 00:39:38,458
- you have a future in food. Come on.
- Thank you.
882
00:39:38,490 --> 00:39:41,094
I can promise you that
I won't stop cooking
883
00:39:41,126 --> 00:39:44,264
and, um, I've learned a lot.
884
00:39:44,297 --> 00:39:46,065
Noah: Awesome, Bri. Awesome.
885
00:39:46,097 --> 00:39:48,067
Come and say good-bye, young lady.
886
00:39:48,099 --> 00:39:50,636
Bri: It's really hard
to walk away right now,
887
00:39:50,670 --> 00:39:52,639
but I've really had some high points
888
00:39:52,672 --> 00:39:53,907
throughout this journey.
889
00:39:53,940 --> 00:39:55,375
Congratulations, Blue team!
890
00:39:55,407 --> 00:39:57,277
( cheering )
891
00:39:57,309 --> 00:39:59,813
Oh, my God! Oh, my God!
892
00:39:59,846 --> 00:40:02,215
- You dress food beautifully. It's like your hair.
- Thank you.
893
00:40:02,248 --> 00:40:04,818
- There's not a hair out of place.
- With that being said,
894
00:40:04,851 --> 00:40:06,452
this competition is definitely
895
00:40:06,485 --> 00:40:08,086
the hardest thing I've ever done.
896
00:40:08,119 --> 00:40:10,422
The dessert for me is
an insult to France.
897
00:40:10,456 --> 00:40:14,093
But I think I've shown
enough of my strengths
898
00:40:14,126 --> 00:40:16,930
as the best plater of the competition.
899
00:40:16,963 --> 00:40:19,566
The whole thing screams of umami.
900
00:40:19,599 --> 00:40:22,135
- Very satisfying.
- Thank you so much.
901
00:40:22,168 --> 00:40:24,671
And I think I'm more ready now
902
00:40:24,704 --> 00:40:26,972
to go into that culinary world,
903
00:40:27,005 --> 00:40:29,641
and I think it's really
just the beginning.
904
00:40:29,675 --> 00:40:32,345
- Bye, Bri.
- Bye, guys.
905
00:40:33,512 --> 00:40:35,280
Gordon: Wow.
906
00:40:35,313 --> 00:40:39,451
Now, you talented seven,
you need to keep fighting
907
00:40:39,485 --> 00:40:43,122
so you don't go home before your time.
908
00:40:43,155 --> 00:40:45,091
Get some sleep. Good night.
909
00:40:45,123 --> 00:40:46,492
Good night, Chefs. Good
night, Joe. Good night, Daphne.
910
00:40:46,525 --> 00:40:49,995
Shari: Nice to meet you, Daphne.
911
00:40:50,028 --> 00:40:53,666
( music playing )
912
00:40:53,966 --> 00:40:57,466
Sync: Ajvngou
www.addic7ed.com
72598
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.