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Gordon: Previously on
"MasterChef: Back to Win"...
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00:00:03,206 --> 00:00:05,845
- Top nine.
- ...another winner's
mystery box
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00:00:05,879 --> 00:00:08,416
revealed a familiar face...
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00:00:08,450 --> 00:00:09,620
Gerron!
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00:00:09,620 --> 00:00:10,822
...and he brought the heat.
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- Oh, my--
- Wow.
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This is my worst nightmare.
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While some conquered
spice mountain...
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- The heat level is perfect.
- It just looks beautiful.
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00:00:18,571 --> 00:00:20,140
Congratulations, Emily.
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...others hit rock bottom.
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- Crunchy, greasy.
- Gordon: You've missed
the mark.
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- That's a little bit bizarre.
- You don't cook caviar.
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The person leaving is Bowen.
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- Tonight...
- No.
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...the top eight face
their biggest challenge yet.
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- The wall.
- You and a partner
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must create dishes that look
and taste identical,
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but you won't be able
to see each other.
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This is gonna be a mess.
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- Salmon is in!
- Heard. Let's go!
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And it's a double elimination.
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- How that sauce
looking, Willie?
- Is that Christian?
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- Shanika, you there?
- The team that can't
get in sync...
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- Got it!
- Duck's at 130!
I'm pulling it!
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- What are they doing?
- Use the cream
you cooked them in!
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- I already strained it.
- No! Look at me.
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- You need to get
on the same page now.
- Yes, Chef.
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...will be leaving
the kitchen for good.
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- It just looks bland.
- It tastes like cough syrup.
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- It's that disappointing.
- Oof.
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00:01:21,664 --> 00:01:23,366
Top eight.
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- It's a big one tonight.
- The wall.
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- This is my favorite.
- Absolutely.
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One of the most
exciting challenges
across this season.
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This is it.
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- ( gasps ) No!
- Uh...
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Michael: It's the wall.
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I watched season 11,
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and I know
what's about to happen.
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This is gonna be a mess.
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- Welcome back.
- What is this?
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No, not the wall.
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The wall doesn't care
how good of a chef you are.
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The wall will take anyone
down today.
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Y'all set up the kitchen wrong.
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Welcome back, everyone.
Top eight.
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Tonight you will
face a challenge that's
new to all of you.
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00:02:02,378 --> 00:02:06,620
The wall. The ultimate test
of communication.
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00:02:06,654 --> 00:02:10,728
You and a partner
will cook on opposite sides
of this very wall,
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and you must create dishes
that look and taste identical.
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You'll be able
to hear each other,
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- but you won't be able
to see each other.
- Well.
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And I don't know have
to tell you guys
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that there's no immunity pin
to save you guys this evening.
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And trust me, you do not want
to be in the bottom,
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because tonight both cooks
from the losing team
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- will be going home.
- Ooh.
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That's right, tonight
is a double elimination.
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Amanda:
There's only eight of us,
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so 25% percent chance
you're going home today.
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And I'd love to be on a team
with Christian because
we've worked great together,
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and I definitely wouldn't
want to be paired with Derrick.
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I think sometimes his ego
gets the best of him.
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So I think it would be
a real challenge
to be on his team.
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And, Emily, even though
you won the last challenge,
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there is no immunity pin
to protect you tonight.
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- No, there's not.
- But you do have
a huge advantage.
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You get to pick the teams
for this challenge.
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( Michael sighs )
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I am very afraid
of Emily's power right now,
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because on season nine
I knocked Emily out
of the competition.
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So I'm wondering,
is she gonna use her advantage
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to get me out of the kitchen?
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Now, Emily,
let's start with your pick.
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With a wall in between you,
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communication is
of the utmost importance,
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but I also want someone that,
you know,
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we're on the same level
when it comes to skills.
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So I am going to choose Michael.
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- Wow. Michael.
- Mm.
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Yeah.
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Who are you gonna pair
with Dara?
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I know she's a very strong cook.
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It's just that stress level
that I think in the kitchen
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sometimes gets to her,
and that can negatively impact
a team member as well.
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So you're putting
this person with her because
it's gonna keep her calm?
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No. I'm putting
this person with her
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because I think that might drive
this person a little insane.
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So with Dara,
I would like to pair Shanika.
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- Ha.
- Gordon: Shanika. Wow.
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00:04:08,029 --> 00:04:10,233
- All right.
- Ooh.
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- Man.
- Right, Emily, we're gonna
talk about Christian now.
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Emily:
The person that I'm going
to pair with Christian,
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ironically, I think
they have very different
communication styles.
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I'm going to pair Christian
with Willie.
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- Mm.
- Gordon: Wow.
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- Oh, wow.
- Interesting.
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Big Willie, how does that
make you feel?
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00:04:31,777 --> 00:04:33,581
Actually,
what Emily don't know
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is me and Christian was on
the same season together
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and we actually worked
in the tag team together.
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And so I know how he works,
so it most definitely
could come together.
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Emily, by default, you've also
chosen Amanda and Derrick,
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so give me an insight to that.
Why?
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Emily: I know that Derrick
is a strong personality.
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He's definitely a top threat.
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But Amanda's voice is so soft.
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I don't know how well
they're gonna be able
to communicate.
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Emily and Michael,
please join the line,
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and everybody put
your team colored aprons on.
Thank you.
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Emily showed that
I'm her biggest threat
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sticking me with Amanda.
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I'm gonna go off.
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( bleep ) everybody.
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- Except me.
- Except Derrick.
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Because she put
Christian with Willie.
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They, like, cook the same food.
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And then Dara and Shanika,
girl power.
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They're gonna work it out.
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And then she took a really
great chef for herself.
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I mean, if she wanted to win,
she needed to pick me,
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but she doesn't want
the win right now.
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She wants to get rid of me.
But I'm not going anywhere.
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Right, tonight
you'll have one hour
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to cook us
three amazing dishes each.
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But your dishes must look
and taste identical tonight.
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- All: Yes, Chef.
- We are expecting fully plated,
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Michelin star entrées
from everyone.
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Aarón:
But before you start cooking,
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you'll get five minutes in
that beautifully stocked pantry.
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There you can
conceptualize, strategize,
and gather your ingredients.
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And it will be your only time
in the pantry as well.
Five minutes.
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Gordon: And remember,
tonight two of you,
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for the first time this season,
are going home.
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Your 60 minutes start now.
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- Let's go.
- We got this.
We got this. We got this.
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Come on, Willie.
Come on, Willie.
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- Come on. Right away.
- I'm thinking seafood.
You wanna do seafood?
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Seafood is good.
Seafood is fast. Type of fish?
141
00:06:23,132 --> 00:06:24,603
- Salmon's my favorite.
- Salmon? Crispy skin salmon.
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- Crispy?
- Crispy skin salmon.
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Thank goodness me and Emily
are instantly in alignment.
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- We could do a lemony
tarragon pea purée.
- Purée.
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At this point, we haven't
really picked a leader out.
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I think we're gonna try
and just work collaboratively.
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- I was thinking about
a preserved lemon vinaigrette.
- Yeah.
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- Small potatoes.
- No, let's do the potatoes,
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and then let's do a Swiss chard,
like, just quick, sautéed,
salt and pepper.
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00:06:42,672 --> 00:06:44,743
- Let's do it.
- So with the salsa verde,
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basically
we could grill jalapenos,
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tomatillos, garlic,
a little bit of ginger.
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- Okay, okay.
- Get that all on the grill.
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- This is difficult.
- Wow, it's intense.
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I was thinking Moroccan style
couscous because you can
cook it like pasta.
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We're gonna boil,
we're gonna put it in.
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We're gonna cook it 10,
12 minutes.
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- We're gonna test it.
- Emily thinks
if I take the lead
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00:07:02,745 --> 00:07:05,383
I'm gonna overcomplicate
the situation,
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00:07:05,383 --> 00:07:07,254
and that's just a recipe
for disaster.
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00:07:07,254 --> 00:07:09,926
So let me let Amanda
take the lead.
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I know I can cook anything
that she throws at me.
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Three minutes
till these doors close.
Three minutes!
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- All right,
let's get our couscous.
- Okay.
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- Onions.
- Let's get the seasoning,
seasoning!
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- You need a little cayenne.
- We've got shallots,
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we've got garlic,
we've got peas.
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- What protein is that? Duck.
- Duck, yes, Chef.
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- Joe: Duck's risky.
- Gordon: It's very hard to
get that cooked properly.
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- Let's grab a preserved lemon.
- Do we need wine? Wine? Wine?
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Shallots.
White wine and shallots.
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Look, those baskets
look identical.
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- Amanda:
Our duck, salt, pepper...
- Derrick: Yep.
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...and then we're gonna pour
our sauce in it.
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- We got the pork chop?
- Yeah.
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- Get your milk.
- 30 seconds left!
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- Here's some cayenne.
- What else?
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- Garlic.
- Bam. Let's go, Willie!
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All right, let's go, Shanika.
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00:07:47,969 --> 00:07:51,576
- Five, four, three...
- Come on, Michael!
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00:07:51,610 --> 00:07:53,279
- ...two, one.
- Let's go, let's go, let's go!
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00:07:53,313 --> 00:07:54,949
( overlapping shouts )
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00:07:54,983 --> 00:07:56,887
- Aarón: Come on!
- Gordon: The pantry is closed.
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00:07:56,920 --> 00:07:58,757
I'ma walk you through
the sauce.
185
00:07:58,791 --> 00:07:59,959
- We're gonna start
the sauce first.
- All right.
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00:07:59,959 --> 00:08:01,863
We're gonna score seven
at an angle,
187
00:08:01,897 --> 00:08:03,834
- six at an angle.
- Seven, six. Heard.
188
00:08:03,834 --> 00:08:05,938
We just need to talk.
We're gonna use
the clock system.
189
00:08:05,971 --> 00:08:08,844
- Do you wanna cook the filets
of salmon into squares?
- Michael: Yes.
190
00:08:08,844 --> 00:08:11,248
- That's intense.
- Dara: Shanika, you there?
191
00:08:11,282 --> 00:08:12,785
- Shanika: I'm here!
- All right.
192
00:08:12,819 --> 00:08:14,889
Get the tomatillos, garlic,
193
00:08:14,923 --> 00:08:16,793
and onions on the grill pan,
okay?
194
00:08:16,827 --> 00:08:18,229
- Heard!
- Dara: Perfect.
195
00:08:19,833 --> 00:08:21,670
Michael:
What are we doing first,
the pea purée?
196
00:08:21,703 --> 00:08:23,807
Emily: Pea purée needs
to get started first, yes.
197
00:08:23,841 --> 00:08:26,780
So team selection,
Emily had a huge
advantage tonight.
198
00:08:26,813 --> 00:08:28,751
Her first pick was Michael.
Was that a smart move?
199
00:08:28,784 --> 00:08:30,253
- Defensive.
- Defensive.
200
00:08:30,253 --> 00:08:32,992
She feels he's the best cook.
She doesn't wanna go home.
201
00:08:33,026 --> 00:08:34,829
We're gonna need some cream
to finish,
202
00:08:34,863 --> 00:08:37,034
so don't use all your cream,
Emily.
203
00:08:37,067 --> 00:08:38,336
Heard, heard!
204
00:08:38,336 --> 00:08:39,873
- Amanda: Derrick!
- Yeah?
205
00:08:39,873 --> 00:08:41,008
Amanda: Are we doing them
in the cast iron?
206
00:08:41,042 --> 00:08:42,444
Come to the wall.
I can't hear.
207
00:08:42,444 --> 00:08:44,048
- Cast iron?
- Derrick: What?
208
00:08:44,081 --> 00:08:46,052
Derrick and Amanda,
I feel it's either
209
00:08:46,085 --> 00:08:47,822
gonna go really great
and they'll be the best,
210
00:08:47,855 --> 00:08:48,924
or it'll go really bad
and they'll be the worst.
211
00:08:48,957 --> 00:08:50,427
There's no middle ground
for them.
212
00:08:50,460 --> 00:08:52,330
Aarón: I think Amanda
took it personally
213
00:08:52,364 --> 00:08:54,134
when Emily called her
a soft voice
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00:08:54,168 --> 00:08:56,840
and doesn't have that
big outgoing personality
in the kitchen.
215
00:08:56,873 --> 00:08:59,378
So I think Amanda's gonna
show her that she has that.
216
00:08:59,411 --> 00:09:01,148
All right, I'm gonna
start scoring now!
217
00:09:01,182 --> 00:09:04,989
Okay. Let's not drop our duck
until it's the same time.
218
00:09:05,056 --> 00:09:06,860
Yes, we'll drop them
at the same time.
219
00:09:06,893 --> 00:09:09,899
Make sure we're gonna skin
those potatoes, too, okay?
220
00:09:09,966 --> 00:09:12,437
- Leave the skin on?
- Christian: No,
we taking it off.
221
00:09:12,471 --> 00:09:14,074
- All right.
- Christian: Yes, sir.
222
00:09:14,108 --> 00:09:16,278
Big Willie and Christian,
I think that was a silly move
223
00:09:16,278 --> 00:09:18,182
because those are from
the same neck of the woods,
224
00:09:18,182 --> 00:09:20,955
and they share the same
big bold flavor profile.
225
00:09:20,988 --> 00:09:22,925
Christian: I'm seasoning
my pork chop now, bro.
226
00:09:22,959 --> 00:09:24,294
Willie: Okay, what you want me
to season it with?
227
00:09:24,328 --> 00:09:25,898
Salt, pepper, and all those
additional seasonings
228
00:09:25,931 --> 00:09:28,336
- that we grabbed.
- All right, the Cajun?
229
00:09:28,369 --> 00:09:31,275
Yes, sir.
We gonna keep it South.
230
00:09:31,275 --> 00:09:33,881
All right, I'm showing
I have two tomatillos here.
231
00:09:33,881 --> 00:09:35,718
- You only have two?
- Shanika: Yes.
232
00:09:35,751 --> 00:09:37,889
Okay, I'll throw you some more.
Shanika, are you ready?
233
00:09:37,889 --> 00:09:39,491
- Yes.
- They're coming over now.
234
00:09:39,526 --> 00:09:40,961
All right. Got it!
235
00:09:40,995 --> 00:09:42,765
Dara: Perfect!
Get those on.
236
00:09:42,765 --> 00:09:44,936
I think that the surprise
success team of the night
237
00:09:44,969 --> 00:09:46,706
is gonna be Dara and Shanika.
238
00:09:46,740 --> 00:09:48,544
Gordon: Yeah, but Dara does
tend to get flustered,
239
00:09:48,577 --> 00:09:50,681
so that might trip up Shanika.
240
00:09:50,714 --> 00:09:54,021
I wanna see Dara less panicked
for those last five
minutes to go.
241
00:09:54,054 --> 00:09:55,958
- Are we peeling the ginger?
- Cut the skin off
242
00:09:55,958 --> 00:09:57,962
- and get it onto the grill.
- Heard!
243
00:09:57,995 --> 00:09:59,532
But communication's
gonna have to be key.
244
00:09:59,532 --> 00:10:01,102
Derrick, talk to me.
Where you at?
245
00:10:01,102 --> 00:10:03,139
- I'm opening my third duck!
- Amanda: Okay.
246
00:10:03,172 --> 00:10:06,178
These are so thick, Amanda.
We gotta start right away.
247
00:10:06,178 --> 00:10:08,851
Yes, heard.
Yeah, 'cause we have
to baste them.
248
00:10:08,884 --> 00:10:10,821
- Onion powder on the pork chop.
- Christian: Yes, sir.
249
00:10:10,855 --> 00:10:12,859
We want all that flavor.
All bold flavors.
250
00:10:12,892 --> 00:10:14,796
You know what's up, baby boy.
Is that cool with you, bro?
251
00:10:14,829 --> 00:10:17,134
- Willie: That's cool.
- Let's work.
252
00:10:17,167 --> 00:10:20,440
Six, seven...
253
00:10:20,473 --> 00:10:23,947
Every step
from serving the protein
254
00:10:23,947 --> 00:10:25,551
to making the sauce
to the garnish to the seasoning,
255
00:10:25,584 --> 00:10:27,354
you need to be in sync.
256
00:10:27,387 --> 00:10:28,824
- Amanda?
- Amanda: Yes?
257
00:10:28,857 --> 00:10:31,328
For the couscous,
do we boil the water first?
258
00:10:31,362 --> 00:10:34,536
Yes, like pasta.
259
00:10:34,536 --> 00:10:37,742
Good Lord,
it is loud in here, huh?
260
00:10:37,775 --> 00:10:39,913
Look at this.
Michael's doing
his vegetable prep
261
00:10:39,946 --> 00:10:41,248
and Emily's cutting her salmon.
262
00:10:41,282 --> 00:10:42,985
So, already they're not even
on the same page.
263
00:10:45,223 --> 00:10:49,097
- Michael: Emily?
- Yeah, heard. Hold on.
I'm starting a fire over here.
264
00:10:49,131 --> 00:10:51,168
Michael: What?
I can't hear you. What?
265
00:10:51,202 --> 00:10:55,544
Oh, shoot.
All right, I got boil.
I got boil.
266
00:10:55,578 --> 00:10:57,982
- I am not at a boil!
- What?
267
00:10:57,982 --> 00:11:00,253
- I don't have a whole clove.
- You don't have an onion?
268
00:11:00,286 --> 00:11:01,322
Smoked paprika?
269
00:11:01,322 --> 00:11:02,925
Hell yeah, man!
It's blackened.
270
00:11:02,959 --> 00:11:05,865
Oh, my God. It's so loud!
271
00:11:05,865 --> 00:11:07,502
- I'm not at a boil yet.
- What?
272
00:11:07,502 --> 00:11:08,971
- I'm not at a boil yet.
- What?
273
00:11:08,971 --> 00:11:11,108
I'm talking to Michael,
and Michael is like, "What?"
274
00:11:11,141 --> 00:11:11,910
- What?
- "Huh?"
275
00:11:11,943 --> 00:11:13,212
- What?
- "What?"
276
00:11:13,212 --> 00:11:14,481
- What?
- It's insanity.
277
00:11:14,481 --> 00:11:16,686
We need to what?
278
00:11:16,753 --> 00:11:19,526
At this point, I'm feeling
a little nervous about taking
Michael on as my teammate.
279
00:11:19,559 --> 00:11:21,195
Emily, I need you!
280
00:11:21,228 --> 00:11:23,165
Oh, my gosh.
I didn't realize
that you were deaf.
281
00:11:23,199 --> 00:11:25,905
- What?
- I hate this challenge so much.
282
00:11:25,938 --> 00:11:28,042
- What?
- I hate this challenge.
283
00:11:38,262 --> 00:11:40,601
Wow, one big crazy wall,
284
00:11:40,634 --> 00:11:42,538
four incredible teams of two.
285
00:11:42,572 --> 00:11:45,009
- Shanika: You ready?
- Yep, I'm ready!
286
00:11:45,043 --> 00:11:47,147
- Oh!
- Shanika: Sorry.
287
00:11:47,180 --> 00:11:50,053
Gordon: Sadly, both cooks
from the losing team
will be going home.
288
00:11:50,119 --> 00:11:52,825
Man, there's some jeopardy
out there tonight.
289
00:11:52,858 --> 00:11:56,566
Guys, 15 minutes gone.
45 minutes remaining.
290
00:11:56,566 --> 00:11:57,902
Let's go.
291
00:11:57,969 --> 00:12:00,641
Let's do 1/4 teaspoon of salt.
292
00:12:00,641 --> 00:12:02,410
1/4 teaspoon of salt!
293
00:12:02,444 --> 00:12:04,314
Oh, my goodness me. Oh, boy.
294
00:12:04,314 --> 00:12:06,318
Right, young lady,
tell me about the dish.
295
00:12:06,352 --> 00:12:08,389
Emily: So we're doing
a crispy skin salmon filet
296
00:12:08,422 --> 00:12:11,095
over a tarragon pea purée
with white asparagus
297
00:12:11,128 --> 00:12:12,932
- and a preserved
lemon vinaigrette.
- Wow.
298
00:12:12,965 --> 00:12:15,003
- Who's leading this?
- We're taking turns leading,
299
00:12:15,036 --> 00:12:16,940
because I'm not familiar
with the vinaigrette.
300
00:12:16,973 --> 00:12:19,545
He's less familiar
with the pea purée,
301
00:12:19,579 --> 00:12:20,915
- and so we're handing off.
- Okay.
302
00:12:20,915 --> 00:12:22,150
- Hopefully it'll work.
- Right.
303
00:12:22,183 --> 00:12:23,687
Just over 40 minutes to go.
Good luck.
304
00:12:23,720 --> 00:12:25,356
- Yes, Chef.
- Hey, Shanika.
305
00:12:25,390 --> 00:12:27,962
- What's the dish?
- We're making
blackened steel trout.
306
00:12:27,995 --> 00:12:30,033
We're doing this
with sautéed mushrooms,
307
00:12:30,066 --> 00:12:32,370
and we're doing a salsa verde,
308
00:12:32,370 --> 00:12:35,376
so we're going a little,
you know, español style today.
309
00:12:35,410 --> 00:12:38,316
I like that.
Now, were you excited to get
the pairing of Dara?
310
00:12:38,349 --> 00:12:40,353
Yeah, I think Dara is a really,
really strong cook,
311
00:12:40,353 --> 00:12:42,692
and she's actually
a great leader as well
312
00:12:42,692 --> 00:12:44,796
because she's walking me
through a lot of this.
313
00:12:44,829 --> 00:12:47,167
- Wait, stop the press.
You're following?
- Dara is taking the lead.
314
00:12:47,200 --> 00:12:49,171
Have you ever followed anyone
in your life?
315
00:12:49,204 --> 00:12:52,277
Yes, I have, because my job
is to be able to lead
and to listen.
316
00:12:52,310 --> 00:12:54,983
- You can't be a chef
if you can't do both.
- Wow.
317
00:12:54,983 --> 00:12:58,222
You think Emily should've picked
Dara instead of Michael?
318
00:12:58,222 --> 00:13:00,126
You know what?
She messed up when she put
me and Dara together.
319
00:13:00,159 --> 00:13:02,531
- Ooh! Messed up.
- Did you put your
salt in already?
320
00:13:02,531 --> 00:13:05,169
- Shanika:
No, I didn't. Heard!
- Salt the fish, okay?
321
00:13:05,203 --> 00:13:07,742
- I like
the communication here, Joe.
- Yeah, it's good. Strong.
322
00:13:07,775 --> 00:13:09,579
- All right, good luck.
- Thank you, Chef.
323
00:13:09,612 --> 00:13:13,085
37 minutes, guys.
37 minutes.
324
00:13:13,152 --> 00:13:14,522
- Derrick?
- Derrick: Yeah?
325
00:13:14,522 --> 00:13:17,293
- Are you juicing?
- Derrick: I'm getting there.
326
00:13:17,293 --> 00:13:18,730
Right, young man,
how are you feeling?
327
00:13:18,730 --> 00:13:20,166
- I'm feeling great, Chef.
- Good.
328
00:13:20,199 --> 00:13:21,503
Tell me about the dish.
What are you doing?
329
00:13:21,536 --> 00:13:23,940
So we're gonna put couscous
with some shallots
330
00:13:23,974 --> 00:13:25,443
and some dried apricots.
331
00:13:25,476 --> 00:13:27,180
We're doing a sliced duck on top
332
00:13:27,213 --> 00:13:29,151
and then an orange reduction,
333
00:13:29,184 --> 00:13:32,023
almost like duck à l'orange
with a Moroccan flair.
334
00:13:32,023 --> 00:13:33,760
Wow, so duck breast
are we serving them pink?
335
00:13:33,760 --> 00:13:37,100
- Um, yeah, medium.
- Medium, above.
336
00:13:37,133 --> 00:13:38,770
- And is hers gonna be
medium as well?
- Yes.
337
00:13:38,804 --> 00:13:40,874
You're a big risk-taker,
young man.
338
00:13:40,908 --> 00:13:43,580
So this sounds like
an Amanda profile dish
that you're following suit.
339
00:13:43,613 --> 00:13:45,951
Derrick: Yeah, if she feels
comfortable with this,
340
00:13:45,984 --> 00:13:48,155
she communicates to me,
I tell her what I'm doing,
341
00:13:48,189 --> 00:13:50,728
- our vision comes to life.
- The pairings, you and Amanda,
342
00:13:50,761 --> 00:13:52,330
what does that say about Emily?
343
00:13:52,364 --> 00:13:54,836
I think she thought picking
Michael was the best move,
344
00:13:54,869 --> 00:13:57,173
and she didn't think about
someone like Amanda
and I being together.
345
00:13:57,173 --> 00:14:01,015
We're from season six.
We've been in a kitchen
together before.
346
00:14:01,048 --> 00:14:03,754
I've been on every winning team.
Why would you not pick me?
347
00:14:03,754 --> 00:14:06,291
- Yeah.
- My communication is amazing.
348
00:14:06,325 --> 00:14:08,295
- Stay on the same page.
Good luck.
- Yep.
349
00:14:08,329 --> 00:14:09,699
- Christian?
- Christian: Yes, sir.
350
00:14:09,732 --> 00:14:11,603
Willie:
I only have four potatoes.
351
00:14:11,636 --> 00:14:13,239
- You only got four?
- Yeah.
352
00:14:13,272 --> 00:14:14,642
Christian:
I'm 'bout to throw them over.
353
00:14:14,675 --> 00:14:17,147
Go ahead and throw.
354
00:14:17,180 --> 00:14:18,349
- Aw, ( bleep ).
- You got it?
355
00:14:18,382 --> 00:14:20,186
- It's okay, we got a--
- I got it.
356
00:14:20,219 --> 00:14:22,057
Now come on.
Is that enough?
357
00:14:22,090 --> 00:14:25,798
- That's it. That's it.
- Okay.
358
00:14:25,831 --> 00:14:27,500
What's the dish?
What did you decide on?
359
00:14:27,500 --> 00:14:32,010
We are making a seven blackened
Cajun double cut pork chop
360
00:14:32,043 --> 00:14:34,014
with a white wine
blood orange sauce.
361
00:14:34,047 --> 00:14:36,886
We gonna serve it
with some mashed potatoes
and rainbow Swiss chard.
362
00:14:36,953 --> 00:14:39,324
How happy are you
about the pairing?
You happy to be with Willie?
363
00:14:39,357 --> 00:14:41,663
I'm happy.
Last time we worked together
on season five, he left.
364
00:14:41,696 --> 00:14:43,232
We're not going home tonight.
365
00:14:43,232 --> 00:14:47,340
The person leaving
"MasterChef" tonight is Willie.
366
00:14:47,373 --> 00:14:50,446
I'm sorry.
Your journey ends tonight.
367
00:14:50,446 --> 00:14:51,549
No hard feelings.
368
00:14:51,583 --> 00:14:53,854
You know, this is like
a redemption for us.
369
00:14:53,887 --> 00:14:57,026
How can you ensure
that the level of seasoning
370
00:14:57,026 --> 00:15:01,001
on Willie's pork chop--
yours are very heavily seasoned.
How can communicate that to him?
371
00:15:01,034 --> 00:15:04,341
- Willie's from the South.
- Aarón: He understands
heavy duty seasoning?
372
00:15:04,408 --> 00:15:06,478
- Yes!
- So, Willie,
if you laid a pork chop
373
00:15:06,513 --> 00:15:09,852
in the sand on the beach,
is that what your seasoning
looks like?
374
00:15:09,852 --> 00:15:12,390
Baby, it's covered
and covered and covered!
375
00:15:12,424 --> 00:15:14,461
- Aarón:
All right, good luck.
- All right!
376
00:15:14,494 --> 00:15:17,835
- Shall we do the peas?
- Yes, let's do the peas.
377
00:15:17,868 --> 00:15:19,438
Michael: Are we gonna
strain them first?
378
00:15:19,471 --> 00:15:21,609
- Emily: Yes!
- I need you to talk louder.
379
00:15:21,643 --> 00:15:23,245
Yes, strain first!
380
00:15:23,279 --> 00:15:25,584
Peas are strained.
Going into blender.
381
00:15:25,617 --> 00:15:29,224
Heard. Everybody would be able
to hear a lot better if
everybody stopped screaming.
382
00:15:29,257 --> 00:15:31,596
- I can't hear you. What?
- Hold on.
383
00:15:31,629 --> 00:15:33,533
Hold on,
I'm straining my peas.
384
00:15:33,533 --> 00:15:36,405
And let's add a splash
of heavy cream so it blends.
385
00:15:36,438 --> 00:15:38,510
Use the cream
you cooked them in!
386
00:15:38,577 --> 00:15:40,379
- I already strained it.
- Did you throw it away?
387
00:15:40,413 --> 00:15:42,117
Michael: Yeah,
you told me to strain it.
388
00:15:42,150 --> 00:15:45,189
Well, yeah, but you don't
ever lose your liquid.
389
00:15:45,223 --> 00:15:47,427
Okay, I only have the cream.
It doesn't matter.
390
00:15:47,460 --> 00:15:49,565
So let's just both do
the same thing.
391
00:15:49,599 --> 00:15:51,536
Let's try two tablespoons
of cream to start.
392
00:15:51,569 --> 00:15:53,072
Heard. Let's go!
393
00:15:55,811 --> 00:15:57,347
- There is a lot going on.
- Wow.
394
00:15:57,380 --> 00:15:59,084
Gordon: Let me tell you about
Emily and Michael.
395
00:15:59,117 --> 00:16:00,654
They're doing
a crispy skin salmon
396
00:16:00,687 --> 00:16:02,390
with a grilled asparagus
397
00:16:02,423 --> 00:16:04,862
and then a preserved
lemon vinaigrette
398
00:16:04,896 --> 00:16:06,498
with a fresh mint pea purée.
399
00:16:06,533 --> 00:16:08,435
Salmon with asparagus
and pea purée,
400
00:16:08,469 --> 00:16:10,339
- they're playing it safe.
- Absolutely.
401
00:16:10,339 --> 00:16:13,445
- Very, very safe.
And maybe too safe.
- Right.
402
00:16:14,882 --> 00:16:16,686
My couscous is done!
403
00:16:16,719 --> 00:16:17,922
It's got a little
firmness to it.
404
00:16:17,922 --> 00:16:19,291
- Can I strain it?
- Um, yes.
405
00:16:19,291 --> 00:16:21,428
And then you're gonna toss it
406
00:16:21,461 --> 00:16:23,800
with some olive oil,
salt, pepper.
407
00:16:23,834 --> 00:16:25,737
- Olive oil, salt, and pepper?
- Yes.
408
00:16:25,771 --> 00:16:28,275
Now, Derrick and Amanda,
they're doing almost like
409
00:16:28,309 --> 00:16:29,779
a Moroccan couscous
inspired dish.
410
00:16:29,812 --> 00:16:32,183
They're using a duck breast.
411
00:16:32,217 --> 00:16:34,689
Duck breast is the biggest
variable in this whole kitchen.
412
00:16:34,722 --> 00:16:37,193
Because, you know, you score
a duck breast and you render it,
413
00:16:37,227 --> 00:16:38,663
it could come out
completely different.
414
00:16:38,697 --> 00:16:41,468
Make sure you've seasoned
your water for the potatoes!
415
00:16:41,503 --> 00:16:43,172
Come on, brother,
I'm doing that right now.
416
00:16:43,205 --> 00:16:45,343
You know we from the South.
We like flavor, brother.
417
00:16:45,376 --> 00:16:48,282
Christian and Willie are doing
pork chops Southern style.
418
00:16:48,315 --> 00:16:50,219
Aarón: Yeah, they're doing
a Cajun broth on the outside.
419
00:16:50,219 --> 00:16:52,156
They're heavily seasoned,
420
00:16:52,190 --> 00:16:53,660
and they're gonna do
some sort of potato garnish
421
00:16:53,693 --> 00:16:56,599
as well as Swiss chard
and a blood orange sauce.
422
00:16:56,599 --> 00:16:59,204
- How that sauce
looking, Willie?
- Willie: It's boiling.
423
00:16:59,237 --> 00:17:02,377
- I'm about to add
the stock in now.
- Ooh-whee!
424
00:17:02,410 --> 00:17:04,214
- Dara: Okay, Shanika.
- Yes, ma'am?
425
00:17:04,214 --> 00:17:05,784
Tell me when
you're ready to blend.
426
00:17:05,784 --> 00:17:08,022
Let's get this mix on, and then
we'll start those mushrooms.
427
00:17:08,055 --> 00:17:10,794
- Dara with Shanika,
how's that working out?
- So here's the deal.
428
00:17:10,794 --> 00:17:14,635
They're gonna do
a crispy skin trout
with a salsa verde.
429
00:17:14,669 --> 00:17:16,673
But over trout,
that seems weird,
that salsa verde.
430
00:17:16,706 --> 00:17:19,679
- Yeah.
- It's so powerful, and trout's
so sweet and delicate.
431
00:17:19,712 --> 00:17:21,415
That thing's spicy, girl!
432
00:17:21,448 --> 00:17:22,851
We're bringing the heat today!
433
00:17:22,885 --> 00:17:24,254
Joe: But check this,
Dara's leading.
434
00:17:24,254 --> 00:17:26,258
Shanika says
she's willing to be led.
435
00:17:26,258 --> 00:17:27,528
- Wow.
- I don't quite believe it.
436
00:17:27,561 --> 00:17:29,832
My duck's at 130!
I'm pulling it!
437
00:17:29,865 --> 00:17:31,603
Derrick, I'm at 132.
I'm pulling them.
438
00:17:31,636 --> 00:17:35,376
- Derrick: Perfect!
- Just over 15 minutes to go.
439
00:17:35,409 --> 00:17:38,215
- Derrick, where you at?
- Derrick:
I'm just slicing duck.
440
00:17:38,249 --> 00:17:41,556
- Gordon: Hold on.
- Are Amanda and Derrick
slicing the duck
441
00:17:41,589 --> 00:17:43,693
- with 15 minutes to go?
- Joe: Yeah, they're slicing.
442
00:17:43,727 --> 00:17:46,198
- Aarón: What is he doing?
- What are they doing?
443
00:17:46,231 --> 00:17:49,471
- Joe: It's gonna oxidize.
- And all the juice
hasn't rested properly.
444
00:17:49,505 --> 00:17:52,544
- I can't believe it.
- I'm at a really nice medium.
445
00:17:52,544 --> 00:17:55,449
- Amanda: Me, too.
- That is all kinds of wrong.
446
00:17:55,483 --> 00:17:57,554
Gordon:
So the goodness is gonna be on
the board, not on the plate.
447
00:17:57,554 --> 00:18:00,761
What is he doing?
Oh, my goodness me.
448
00:18:00,761 --> 00:18:03,800
No. No, no, no, no, no.
449
00:18:15,557 --> 00:18:16,491
Gordon: Hold on.
450
00:18:16,526 --> 00:18:18,663
Are Amanda and Derrick
slicing the duck
451
00:18:18,697 --> 00:18:20,634
with 15 minutes to go?
452
00:18:20,634 --> 00:18:21,970
Joe: It's gonna oxidize.
453
00:18:22,003 --> 00:18:23,205
That is all kinds of wrong.
454
00:18:23,238 --> 00:18:24,909
Gordon: Oh, my goodness me.
455
00:18:24,942 --> 00:18:28,282
No. No, no, no, no, no.
456
00:18:28,282 --> 00:18:31,288
- I'm at a really nice medium.
- Me too!
457
00:18:31,321 --> 00:18:32,925
Maybe that's
just their tester.
458
00:18:32,958 --> 00:18:34,762
- No.
- No, they're cutting them all.
459
00:18:34,795 --> 00:18:37,300
You see all that juice
from Derrick's duck from here?
460
00:18:37,300 --> 00:18:39,872
- Aarón: Yes.
- Shanika, put oil on the pan.
461
00:18:39,905 --> 00:18:42,310
Olive oil. No, grapeseed.
462
00:18:42,343 --> 00:18:43,947
- We're blackening this dish.
- Heard.
463
00:18:43,980 --> 00:18:46,485
Emily, when you drop
your salmon,
464
00:18:46,519 --> 00:18:48,923
keep your fingers on them
so it gets a nice flat sear.
465
00:18:48,957 --> 00:18:50,560
Heard. We're pressing.
Yes, heard.
466
00:18:50,594 --> 00:18:52,798
First piece going in the middle!
You ready?
467
00:18:52,831 --> 00:18:54,502
- Yes!
- Go!
468
00:18:54,535 --> 00:18:56,438
Shanika:
Make sure you press it down
so that skin sears!
469
00:18:56,471 --> 00:18:57,675
Dara: I'm pushing it down!
470
00:18:57,708 --> 00:18:59,010
- And go!
- Emily: Go!
471
00:18:59,044 --> 00:19:01,014
Michael: I'm holding
for 30 seconds.
472
00:19:01,048 --> 00:19:02,450
- Emily: Heard.
- Michael: All right.
473
00:19:02,483 --> 00:19:04,454
How's your sauce, Derrick?
474
00:19:04,487 --> 00:19:06,759
Mine's a little reduced.
I'm gonna add some more
chicken stock.
475
00:19:06,826 --> 00:19:08,963
Okay, mine's still very thin,
476
00:19:08,997 --> 00:19:10,567
so I'm gonna let it
reduce some more.
477
00:19:10,600 --> 00:19:11,903
Salmon is in!
478
00:19:11,936 --> 00:19:14,074
Let's go back
to the vinaigrette.
479
00:19:14,074 --> 00:19:15,944
Can you add a teaspoon
of the juice?
480
00:19:15,977 --> 00:19:17,748
One teaspoon of the juice.
481
00:19:19,484 --> 00:19:21,522
Look at the synchronization now
between Emily and Michael.
482
00:19:21,522 --> 00:19:24,595
Well, let's see
what the juice--
wait, wait, wait!
483
00:19:24,628 --> 00:19:26,899
- Michael, that's really salty.
- Michael: Yeah, I know.
484
00:19:26,899 --> 00:19:28,636
Do we need salt in there?
There's a lot of acid.
485
00:19:28,670 --> 00:19:30,373
If anything,
we need something sweet.
486
00:19:30,406 --> 00:19:31,642
Okay, well,
we don't have anything sweet.
487
00:19:31,676 --> 00:19:33,513
Exactly, so let's not
add anything salty.
488
00:19:33,546 --> 00:19:34,949
Michael:
But you did you add it?
I already added it.
489
00:19:34,982 --> 00:19:36,953
Okay, I'm gonna add
a little bit.
490
00:19:36,986 --> 00:19:38,489
Okay.
491
00:19:39,992 --> 00:19:42,063
One, two, three, four, five.
492
00:19:42,096 --> 00:19:43,800
- Come on, Amanda!
- Come on, Willie!
493
00:19:43,800 --> 00:19:47,741
Gordon:
Remember, we want identical
dishes from each team.
494
00:19:47,775 --> 00:19:49,044
Let's go!
495
00:19:49,077 --> 00:19:51,381
Willie, what plate
do you wanna plate on?
496
00:19:51,415 --> 00:19:56,592
There is a white plate
right here with silver rims.
497
00:19:56,592 --> 00:19:59,431
Okay.
498
00:19:59,464 --> 00:20:01,769
Oh, yeah! We gonna set that
to the side, brother.
499
00:20:01,769 --> 00:20:06,646
Yelling through the wall
is like your mama yelling at you
500
00:20:06,679 --> 00:20:08,550
down the street
to bring your ass home.
501
00:20:08,550 --> 00:20:09,885
Christian:
How you feel, Willie?
502
00:20:09,919 --> 00:20:12,423
- I'm feeling really good.
- Let's go then, baby!
503
00:20:12,423 --> 00:20:15,664
Christian's voice keeps
going to this high octave.
504
00:20:15,664 --> 00:20:18,001
Christian: Willie, did you--
are you glazing your pork chop?
505
00:20:18,068 --> 00:20:21,274
- I'm glazing.
- Let's work it, my man.
506
00:20:22,711 --> 00:20:23,680
Is that Christian?
507
00:20:23,713 --> 00:20:28,422
- Willie!
- Christian, is that you?
508
00:20:28,422 --> 00:20:30,493
Willie, we got ten minutes.
You ready to plate?
509
00:20:30,527 --> 00:20:33,432
- I'ma be ready.
- We gotta get ready for
plating, Derrick, okay?
510
00:20:33,465 --> 00:20:34,769
Derrick: Yep. Heard.
511
00:20:37,140 --> 00:20:38,777
Shanika, I'm gonna flip my fish!
512
00:20:38,810 --> 00:20:40,947
Okay, I can't flip mine yet.
It's not ready to flip.
513
00:20:40,981 --> 00:20:44,588
- Okay, my skin is gonna burn,
so I'm flipping it.
- Heard.
514
00:20:44,588 --> 00:20:46,692
- Michael.
- Michael, so how
we feeling, buddy?
515
00:20:46,692 --> 00:20:48,028
Do you think Emily burnt
the salmon like that?
516
00:20:48,061 --> 00:20:49,598
No, no, no,
that was my test one.
517
00:20:49,632 --> 00:20:51,602
- I hope not.
- Maybe flip some of them.
518
00:20:51,602 --> 00:20:53,740
- I think they're good
to go, buddy.
- Joe: Ooh.
519
00:20:53,773 --> 00:20:55,677
- Aarón: Hurry up.
Flip them, flip them.
- How well do you know Emily?
520
00:20:55,710 --> 00:20:57,848
Michael: Look, we've been here
for so many weeks together.
521
00:20:57,848 --> 00:21:00,019
- I know she's a solid cook.
- I have to leave you
with one question.
522
00:21:00,019 --> 00:21:02,423
- Yes?
- Do you think that Emily
would brown salmon
523
00:21:02,423 --> 00:21:05,463
- to that level?
- Michael: Uh, I hope so.
524
00:21:05,496 --> 00:21:08,202
Emily, what kind of color
are you getting on your salmon?
525
00:21:08,235 --> 00:21:10,607
Good. Nice deep,
dark golden brown.
526
00:21:10,674 --> 00:21:13,345
Yeah, mine are definitely
well crisped.
527
00:21:14,748 --> 00:21:18,455
Shanika, we need to start
plating in three minutes, okay?
528
00:21:18,523 --> 00:21:20,493
Heard.
The fish ain't ready though.
529
00:21:20,493 --> 00:21:22,631
Okay, Shanika,
I'm taking my fish off.
530
00:21:22,631 --> 00:21:23,933
Okay, my fish isn't ready
to come off.
531
00:21:23,967 --> 00:21:27,039
Derrick: Amanda, where's
the Romanesco going?
532
00:21:27,073 --> 00:21:28,910
On the left side of
the couscous.
533
00:21:28,910 --> 00:21:30,479
Willie, I'm plating already.
534
00:21:30,514 --> 00:21:31,516
Willie: I am too!
535
00:21:31,549 --> 00:21:33,485
Set out our plates.
536
00:21:33,520 --> 00:21:36,759
Plating is going to be where
I have the most nerves.
537
00:21:36,792 --> 00:21:38,696
Plating three
Michelin star dishes
538
00:21:38,730 --> 00:21:41,969
on the opposite side of a wall
is my worst nightmare.
539
00:21:42,003 --> 00:21:45,176
Spoon swipe from ten o'clock
to five o'clock on the plate.
540
00:21:45,209 --> 00:21:46,779
I'm getting nervous
about the spoon swipes,
541
00:21:46,813 --> 00:21:48,583
that they're not gonna
be identical.
542
00:21:48,616 --> 00:21:50,119
Emily: Okay,
then let's just do a circle,
543
00:21:50,152 --> 00:21:51,622
but let's do
a five inch circle.
544
00:21:51,689 --> 00:21:53,860
Hold on, let's pick an object
and match it.
545
00:21:53,893 --> 00:21:56,966
Let's do that.
Cutters. Circle cutters
right here, yeah?
546
00:21:56,999 --> 00:22:00,540
- Wait, do the size of the deli.
- Size of the deli! Heard.
547
00:22:00,540 --> 00:22:03,613
Size of the deli right in
the middle of the plate, yeah?
548
00:22:03,646 --> 00:22:05,550
- Michael:
Right in the middle.
- Heard.
549
00:22:05,550 --> 00:22:07,019
- Christian?
- Yes?
550
00:22:07,053 --> 00:22:10,527
I'm putting this Swiss chard
a little bit off of the potato
551
00:22:10,560 --> 00:22:12,096
- on the right.
- All right.
552
00:22:12,129 --> 00:22:13,633
Bone towards 12 o'clock.
553
00:22:13,666 --> 00:22:15,837
Yes, sir, we gonna sit it
nice and hot.
554
00:22:15,871 --> 00:22:17,541
- Make sure we plate together.
- Yes, Chef.
555
00:22:17,574 --> 00:22:19,512
You've got literally
just over 3 1/2 minutes.
556
00:22:19,545 --> 00:22:20,914
- Yes, Chef.
- Don't leave it too late,
please.
557
00:22:20,947 --> 00:22:23,285
- Heard, Chef. Heard, Chef.
- Please.
558
00:22:23,318 --> 00:22:26,258
- Dara, she hasn't even
started plating yet.
- I know. We're gonna--
559
00:22:26,291 --> 00:22:28,897
- No, no, look at me.
- She hasn't even
started plating yet.
560
00:22:28,930 --> 00:22:30,867
- You need to get on
the same page now.
- Yes, Chef.
561
00:22:30,901 --> 00:22:32,838
- Is your fish done?
- Fish is done.
562
00:22:32,871 --> 00:22:34,542
- We don't have enough--
- Synchronization, I beg you.
563
00:22:34,575 --> 00:22:36,646
- Yes, Chef.
- You're already plated.
564
00:22:36,679 --> 00:22:38,148
- She's got nothing
on the plate.
- I know. I wanted to plate.
565
00:22:38,181 --> 00:22:39,585
- Look at me.
- Yes, Chef.
566
00:22:39,618 --> 00:22:40,921
- Gordon: Teamwork.
- Yes, Chef.
567
00:22:52,678 --> 00:22:55,316
Dara, you need to get
on the same page now. Now.
568
00:22:55,316 --> 00:22:57,086
- Is your fish done?
- Fish is done.
569
00:22:57,119 --> 00:22:58,823
You're already plated.
She's got nothing on the plate.
570
00:22:58,856 --> 00:23:01,328
- I know. Yes, Chef.
- Look at me.
571
00:23:01,361 --> 00:23:02,864
- Gordon: Teamwork.
- Yes, Chef.
572
00:23:02,931 --> 00:23:04,602
We have two minutes, Shanika.
Let's go!
573
00:23:04,635 --> 00:23:07,608
Emily, what are we doing
with the asparagus?
574
00:23:07,641 --> 00:23:11,214
Five pieces of asparagus,
tips to the northeast.
575
00:23:11,214 --> 00:23:13,553
Yes, let's do exactly
45 degrees.
576
00:23:13,586 --> 00:23:15,022
Willie, go ahead and drizzle
a little more sauce
577
00:23:15,055 --> 00:23:16,892
and hit it with
the microgreens, brother.
578
00:23:16,926 --> 00:23:17,828
Heard!
579
00:23:17,861 --> 00:23:19,531
- Amanda!
- Talk to me. Hurry.
580
00:23:19,565 --> 00:23:21,669
So I did the sauce
around the duck,
581
00:23:21,702 --> 00:23:23,305
around the outside of
the couscous, nice and tight.
582
00:23:23,305 --> 00:23:25,710
- All right.
- Gordon: 90 seconds to go.
583
00:23:25,744 --> 00:23:27,614
Aarón: Let's go, Shanika.
584
00:23:27,648 --> 00:23:28,850
- Dara: Shanika.
- Yes?
585
00:23:28,850 --> 00:23:31,254
You're fish is on
the left side, yes?
586
00:23:31,288 --> 00:23:32,858
- Yes.
- Okay, on the right side
587
00:23:32,858 --> 00:23:35,162
you're gonna do
one whole mushroom.
588
00:23:35,195 --> 00:23:36,933
Upside down? Face down?
589
00:23:36,966 --> 00:23:38,770
Upside down in the middle,
and then two halves--
590
00:23:38,803 --> 00:23:40,874
one at the top of the fish,
one at the bottom.
591
00:23:40,874 --> 00:23:43,913
- Come on, Shanika!
- Emily: Herb salad is on.
We need our sauce.
592
00:23:43,980 --> 00:23:46,084
What are we doing?
Drizzle around the outside
of the plate?
593
00:23:46,117 --> 00:23:48,923
Yeah, just drizzle
the full circle, I think, right?
594
00:23:48,923 --> 00:23:51,595
- Full circle. Heard, yes.
- In this moment,
Emily and Michael
595
00:23:51,629 --> 00:23:54,000
look like
they're cooking side by side.
596
00:23:54,033 --> 00:23:56,872
- Aarón: Yeah.
- Remarkable consistency.
597
00:23:56,906 --> 00:23:59,845
- Amanda:
Give me a measurement.
- I got a ring around.
598
00:23:59,878 --> 00:24:02,784
There's a good inch and a half
from the edge to everything.
599
00:24:02,784 --> 00:24:04,120
- Amanda: Heard.
- Come on, Amanda.
600
00:24:04,153 --> 00:24:07,026
My microgreens are going
on top of the pork chop.
601
00:24:07,059 --> 00:24:09,030
That is correct.
I'm doing the same thing,
brother.
602
00:24:09,063 --> 00:24:11,936
Shanika, put a spoonful
of the tomatillo in the middle.
603
00:24:11,969 --> 00:24:14,040
Shanika, we need to get
some garnish on there as well.
604
00:24:14,073 --> 00:24:16,646
- Shanika: Slow down.
- Come on, Shanika!
605
00:24:16,679 --> 00:24:18,783
Maldon salt to finish or no?
606
00:24:18,816 --> 00:24:20,954
Yes, just a little tiny bit
on top of the skin.
607
00:24:20,987 --> 00:24:23,660
We got ten seconds.
608
00:24:23,693 --> 00:24:25,295
Shanika, do you have any
micro parsley or cilantro?
609
00:24:25,329 --> 00:24:27,099
- No.
- Amanda, wipe your plate!
610
00:24:27,133 --> 00:24:31,709
- Judges: Five, four,
three, two, one.
- Ugh!
611
00:24:31,742 --> 00:24:34,180
- Aarón: That's it.
- Gordon: Stop!
612
00:24:36,084 --> 00:24:38,088
- Whoo!
- Good job, Michael.
Good job.
613
00:24:38,088 --> 00:24:40,894
- I don't think it's the same.
- I'm sorry.
614
00:24:40,927 --> 00:24:43,966
- Don't beat yourself up
about nothing, all right?
- Dara: I won't.
615
00:24:44,000 --> 00:24:46,939
I'm just putting a lot
of pressure on myself
because this is my dish
616
00:24:46,939 --> 00:24:50,379
and there's
a double elimination tonight.
617
00:24:50,412 --> 00:24:51,916
But I'm gonna hold my head high
618
00:24:51,949 --> 00:24:54,521
when I get in front
of the judges because...
619
00:24:55,857 --> 00:24:58,161
...I'm proud of this
and hopefully--
620
00:24:58,195 --> 00:25:00,065
and I hope they can see that.
621
00:25:02,938 --> 00:25:05,810
- Yay.
- That's a hard challenge.
622
00:25:05,810 --> 00:25:08,983
Today I didn't want
to complicate things too much.
623
00:25:09,017 --> 00:25:10,854
I wanted to just
let Amanda drive.
624
00:25:10,920 --> 00:25:14,260
I think it was
a good team effort.
We'll see.
625
00:25:14,293 --> 00:25:15,864
It's time for
the moment of truth.
626
00:25:15,897 --> 00:25:19,237
Please bring your cloched dishes
to the front.
627
00:25:27,988 --> 00:25:30,727
Right, let's start off
with Christian and Willie.
628
00:25:30,760 --> 00:25:34,233
Head on up with your dishes.
Thank you.
629
00:25:34,300 --> 00:25:37,173
- You confident these
are gonna look identical?
- Yeah.
630
00:25:37,206 --> 00:25:38,810
We communicated very well today.
631
00:25:38,843 --> 00:25:40,045
All right, let's take a look.
632
00:25:49,330 --> 00:25:52,036
- Bingo, bingo.
- Ooh.
633
00:25:52,069 --> 00:25:54,240
Ooh. Amazing.
634
00:25:54,273 --> 00:25:55,810
- Christian: Thank you.
- Wow.
635
00:25:55,877 --> 00:25:57,914
- That looks good.
- Okay, what did you make?
636
00:25:57,948 --> 00:26:01,922
Christian: We prepared
for you a Southern Cajun
blackened pork chop
637
00:26:01,956 --> 00:26:04,728
served with a blood orange
white wine sauce,
638
00:26:04,762 --> 00:26:07,834
with a buttery cream potato
and Swiss chard.
639
00:26:07,868 --> 00:26:10,072
Visually, for me, it looks like
there was no wall tonight.
640
00:26:10,105 --> 00:26:11,241
It's exact replicas--
641
00:26:11,274 --> 00:26:13,880
the depth of the sauce,
the mash, the amount.
642
00:26:13,913 --> 00:26:17,988
But aesthetically,
one issue with these two dishes.
643
00:26:18,021 --> 00:26:19,290
Different plates.
644
00:26:19,323 --> 00:26:21,762
Joe: Oh, yeah. What?
That's the easiest thing, guys.
645
00:26:21,796 --> 00:26:24,768
- Yes, Chef.
- And also we're
gonna take a knife
646
00:26:24,802 --> 00:26:26,539
and cut each
of these pork chops open
647
00:26:26,539 --> 00:26:27,908
and lots of things
will come to light.
648
00:26:27,941 --> 00:26:29,477
Don't think you got this
in the bag yet.
649
00:26:29,511 --> 00:26:31,515
- Yes.
- All right.
650
00:26:31,549 --> 00:26:34,153
Gordon: So the temp
on Christian's is...
651
00:26:36,926 --> 00:26:38,596
- ...beautiful.
- Aarón: Nice.
652
00:26:39,832 --> 00:26:42,036
Gordon:
And the temp on Willie's?
653
00:26:45,075 --> 00:26:46,211
Slightly over.
654
00:26:51,822 --> 00:26:54,060
Christian, this pork chop
is cooked beautifully.
655
00:26:54,060 --> 00:26:55,563
- The sear's incredible.
- Thank you, Chef.
656
00:26:55,563 --> 00:26:57,299
Gordon:
There's no exposed fat.
657
00:26:57,333 --> 00:27:00,940
Big Willie, your pork
is 60 seconds cooked too long,
658
00:27:00,974 --> 00:27:02,944
but the mashed potatoes taste
like these come
from the same pan.
659
00:27:02,944 --> 00:27:06,317
- Yep.
- I think what's remarkable
660
00:27:06,351 --> 00:27:08,856
is how accurate both of you guys
got the seasoning.
661
00:27:08,890 --> 00:27:11,261
Southern synergy happening
right there.
662
00:27:11,261 --> 00:27:13,431
But, Christian, your sauce
is a little bit more developed.
663
00:27:13,465 --> 00:27:14,902
It's a little bit more caramely.
664
00:27:14,968 --> 00:27:16,772
Yours needed to cook
a little bit more, Willie,
665
00:27:16,806 --> 00:27:18,976
but other than that,
great job on the replication
666
00:27:19,010 --> 00:27:21,014
and very familiar big flavor.
667
00:27:21,047 --> 00:27:22,918
- Thank you.
- Thank you so much.
668
00:27:22,951 --> 00:27:24,888
Yeah, guys, it's really good.
Emily, what were you thinking
669
00:27:24,922 --> 00:27:26,959
about putting these two together
from the South?
670
00:27:26,992 --> 00:27:29,130
I knew that they had
similar styles of cooking,
671
00:27:29,163 --> 00:27:31,134
but it was about
the communication that
I thought might trip them up.
672
00:27:31,167 --> 00:27:34,073
Is your strategy victorious
or have you failed?
673
00:27:34,106 --> 00:27:37,914
Oh, no, I failed on this team.
They definitely pulled it off.
674
00:27:37,948 --> 00:27:41,321
- Thank you.
- It's a good job,
both of you.
675
00:27:41,354 --> 00:27:42,824
Both: Thank you.
676
00:27:42,824 --> 00:27:44,628
Christian:
We knocked it out the park,
677
00:27:44,628 --> 00:27:47,166
and we damn sure
proved Emily wrong.
678
00:27:47,199 --> 00:27:48,503
So, thank you, Emily.
679
00:27:48,503 --> 00:27:49,905
You really dropped
the ball this time.
680
00:27:49,938 --> 00:27:52,476
Next up, Dara and Shanika,
681
00:27:52,476 --> 00:27:53,579
make your way down please.
Thank you.
682
00:27:53,579 --> 00:27:55,215
Shanika: We started off good,
683
00:27:55,215 --> 00:27:56,519
but we got a little bit
684
00:27:56,519 --> 00:27:58,990
of miscommunication going on,
685
00:27:59,023 --> 00:28:00,492
and I'm just scared that my dish
686
00:28:00,527 --> 00:28:02,998
is not going to look
like Dara's.
687
00:28:03,031 --> 00:28:05,402
Right, are we both confident
they're gonna look the same?
688
00:28:05,402 --> 00:28:07,139
No, Chef, they are
not going to look the same,
689
00:28:07,172 --> 00:28:09,143
and I take full responsibility
for that.
690
00:28:09,143 --> 00:28:12,049
- Uh-oh.
- Right. Let's have a look,
shall we?
691
00:28:12,049 --> 00:28:14,721
I think I fumbled the ball
on the plating.
692
00:28:19,998 --> 00:28:23,038
- Joe: Oh, boy.
- ( sighs )
693
00:28:34,193 --> 00:28:36,197
Are we both confident
they're gonna look the same?
694
00:28:36,231 --> 00:28:38,034
No, Chef, they are not
going to look the same,
695
00:28:38,068 --> 00:28:39,838
and I take full responsibility
for that.
696
00:28:39,871 --> 00:28:42,844
- Uh-oh.
- Right. Let's have
a look, shall we?
697
00:28:52,096 --> 00:28:54,534
The good news is
they look very similar.
698
00:28:54,568 --> 00:28:56,371
The bad news is
it reminds me of a dish
699
00:28:56,437 --> 00:29:00,112
that's sort of straight out
of week one of culinary school.
700
00:29:00,145 --> 00:29:04,554
It's not Michelin level.
Describe the dish, please.
701
00:29:04,588 --> 00:29:07,126
So today we have
a blackened trout,
702
00:29:07,159 --> 00:29:11,334
salsa verde, roasted corn,
and sautéed mushrooms.
703
00:29:11,367 --> 00:29:16,244
Blackened catfish I get,
but blackened trout?
704
00:29:16,277 --> 00:29:19,250
Don't know why
we need blackened season
on a steelhead trout.
705
00:29:19,283 --> 00:29:21,487
Who decided to serve
the shiitake mushrooms this way?
706
00:29:21,522 --> 00:29:23,693
I don't think I've ever seen
a shiitake mushroom
707
00:29:23,693 --> 00:29:25,329
left entirely
with the stem on.
708
00:29:25,362 --> 00:29:27,968
The scoring of the fish
is obviously a difference,
709
00:29:28,001 --> 00:29:29,938
so that's a mistake too.
710
00:29:29,972 --> 00:29:31,441
But, look, we'll taste it.
711
00:29:31,474 --> 00:29:33,345
Right.
712
00:29:45,002 --> 00:29:47,272
An amazing duplication in flavor
713
00:29:47,306 --> 00:29:49,143
because they really taste
exactly the same
714
00:29:49,176 --> 00:29:52,116
in their attributes
and their defects.
715
00:29:52,116 --> 00:29:53,653
The trout is
both perfectly cooked,
716
00:29:53,686 --> 00:29:56,391
but the seasoning
is aggressive.
717
00:29:57,761 --> 00:29:59,196
The dish is very, very hot
718
00:29:59,230 --> 00:30:01,200
with the salsa,
the blackened seasoning.
719
00:30:01,234 --> 00:30:03,305
And then you dive into the corn
for some cooling agent.
720
00:30:03,338 --> 00:30:05,142
You have to run away
from the mushrooms
721
00:30:05,175 --> 00:30:06,712
because they're just
badly thrown in there.
722
00:30:06,712 --> 00:30:09,250
You leave the stems
on a chanterelle.
723
00:30:09,283 --> 00:30:11,054
You leave your stems
on a cremini.
724
00:30:11,087 --> 00:30:13,258
Not on a shiitake. Never.
725
00:30:13,291 --> 00:30:15,095
Gordon: I just expect more
from both of you
726
00:30:15,128 --> 00:30:17,366
because it just is not you
at your best.
727
00:30:17,399 --> 00:30:20,573
The cook on the trout
is absolutely spot on.
728
00:30:20,573 --> 00:30:22,744
Everything else around it,
including the seasoning,
729
00:30:22,777 --> 00:30:24,614
it's just obliterating.
730
00:30:24,648 --> 00:30:26,150
- Thank you.
- Thank you, Chef.
731
00:30:26,184 --> 00:30:28,656
Shanika: Dara took the lead
on this challenge,
732
00:30:28,656 --> 00:30:30,158
and I agreed to the dish,
733
00:30:30,158 --> 00:30:33,398
so I'm not gonna say that
I blame Dara for this,
734
00:30:33,431 --> 00:30:35,570
but this is all her idea.
735
00:30:37,306 --> 00:30:39,945
- Gordon: Right,
Michael and Emily, please.
- Oh, God.
736
00:30:39,978 --> 00:30:41,214
Head on up with your dishes.
Thank you.
737
00:30:41,247 --> 00:30:43,218
Michael:
I feel like our plates match.
738
00:30:43,251 --> 00:30:44,755
Except for when
I couldn't hear her,
739
00:30:44,755 --> 00:30:47,393
we did follow
each other's directions.
740
00:30:47,426 --> 00:30:48,596
This is scary.
741
00:30:48,629 --> 00:30:50,298
All I know is I am terrified
742
00:30:50,332 --> 00:30:53,572
about the moment
these judges lift those domes.
743
00:30:53,606 --> 00:30:56,444
The moment of truth.
744
00:31:01,254 --> 00:31:03,324
So close.
745
00:31:03,358 --> 00:31:05,530
- Gordon: Wow.
- What kind of face is that,
Emily?
746
00:31:05,563 --> 00:31:09,036
The salmons
are turned 90 degrees
opposite of one another.
747
00:31:09,070 --> 00:31:11,274
Michael,
describe the dish please.
What do you make?
748
00:31:11,307 --> 00:31:15,182
We did a crispy skin salmon
with an English pea purée,
749
00:31:15,215 --> 00:31:17,219
grilled white asparagus
finished with grilled lemon,
750
00:31:17,219 --> 00:31:19,423
and a preserved
lemon vinaigrette.
751
00:31:19,457 --> 00:31:22,229
Look, it looks beautiful.
Let's get that absolutely clear.
752
00:31:22,262 --> 00:31:24,300
Purée looks nice and fine.
Asparagus beautifully grilled.
753
00:31:24,333 --> 00:31:27,674
Slightly concerned about
the lemon preserve sauce.
754
00:31:27,674 --> 00:31:29,578
It is powerful, that stuff.
755
00:31:29,611 --> 00:31:32,349
Joe: I think
the lemon preserve sauce,
you can even see visually,
756
00:31:32,382 --> 00:31:35,355
is the thing
that has the greatest amount
of variance in it.
757
00:31:35,388 --> 00:31:37,660
But let's taste it.
758
00:31:46,110 --> 00:31:48,481
They look good, yeah?
They look good. They look good.
759
00:31:48,549 --> 00:31:49,918
Who knows?
760
00:31:58,134 --> 00:32:02,409
Emily and Michael,
overall your dishes are similar
in appearance and taste.
761
00:32:02,443 --> 00:32:05,282
But, Emily, your salmon
is cooked beautifully.
762
00:32:05,282 --> 00:32:07,386
- Michael, yours is medium.
- Okay.
763
00:32:07,386 --> 00:32:08,789
Gordon: Especially
when you see that white
764
00:32:08,823 --> 00:32:10,292
bursting out of the side--
identifies.
765
00:32:10,292 --> 00:32:14,266
But both purées
taste of so much cream.
766
00:32:14,266 --> 00:32:17,941
If it's a pea purée,
then it needs to taste of peas,
peas and mint.
767
00:32:17,941 --> 00:32:20,880
But you have to be careful
with that preserved lemon
'cause so powerful
768
00:32:20,880 --> 00:32:22,550
it actually just creates
a bitter flavor.
769
00:32:22,584 --> 00:32:25,723
Aarón: Yeah, Michael, Emily,
I appreciate the concept
770
00:32:25,756 --> 00:32:27,527
without that
off-putting vinaigrette.
771
00:32:27,560 --> 00:32:30,265
- That vinaigrette's a misfire.
- Okay, yeah.
772
00:32:30,298 --> 00:32:32,136
Joe: Here's what happened
on the sauces.
773
00:32:32,169 --> 00:32:34,406
Michael, this one is bitter
774
00:32:34,440 --> 00:32:36,444
and almost kind of assaulting
on your palate.
775
00:32:36,444 --> 00:32:39,483
Emily, yours is
perfectly integrated.
776
00:32:39,518 --> 00:32:42,356
So, I'm sorry,
it's a fail on that aspect.
777
00:32:42,389 --> 00:32:44,561
- Thank you both.
- Thank you, Chefs.
778
00:32:47,366 --> 00:32:51,407
Derrick, Amanda, please
bring up your dishes, please.
779
00:32:51,440 --> 00:32:54,714
Amanda and I did pretty well
considering the circumstances.
780
00:32:54,748 --> 00:32:58,589
So I'm confident that our plates
are gonna look the same
781
00:32:58,622 --> 00:33:00,158
and taste the same.
782
00:33:00,192 --> 00:33:01,595
But we're about to find out.
783
00:33:01,595 --> 00:33:06,939
Amanda, Derrick,
how accurate do you both feel
784
00:33:06,972 --> 00:33:09,511
that you got
on these executions?
785
00:33:09,511 --> 00:33:10,947
I feel pretty confident.
786
00:33:10,980 --> 00:33:13,184
I feel really good.
All there.
787
00:33:13,218 --> 00:33:14,486
Joe: Let's see how you did.
788
00:33:18,228 --> 00:33:19,931
- Are they both--
- Yeah.
789
00:33:19,931 --> 00:33:21,735
Good job.
790
00:33:21,768 --> 00:33:23,706
Aarón:
Please describe your dish.
791
00:33:23,739 --> 00:33:29,250
- Go ahead.
- Today we made for you
a crispy skin duck
792
00:33:29,283 --> 00:33:30,620
with a Moroccan style couscous,
793
00:33:30,653 --> 00:33:34,761
with some Romanesco
and a blood orange gastrique.
794
00:33:34,761 --> 00:33:39,003
So the issue for me is
it's the wrong color of sauce.
795
00:33:41,340 --> 00:33:43,311
Gastrique is all wrong.
You would never put anything
796
00:33:43,344 --> 00:33:44,981
of that color on a plate
with red meat.
797
00:33:45,015 --> 00:33:47,954
It looks like
the duck is bleeding.
798
00:33:47,987 --> 00:33:49,591
It just does not work.
799
00:34:00,278 --> 00:34:04,788
So the issue for me is
it's the wrong color of sauce.
800
00:34:04,821 --> 00:34:06,490
It looks like the duck
is bleeding.
801
00:34:10,600 --> 00:34:14,574
Aarón: But you guys both did
a good job of making them
very similar.
802
00:34:14,608 --> 00:34:17,079
I think there is a lot of
commonality in the presentation.
803
00:34:17,112 --> 00:34:21,888
Yeah, I just don't know
if it's the right protein
with the couscous.
804
00:34:21,888 --> 00:34:24,426
- Shall we?
- Joe: Yes.
805
00:34:33,478 --> 00:34:36,284
Well, first off,
from a flavor standpoint
806
00:34:36,317 --> 00:34:37,987
the duck is well-seasoned.
807
00:34:37,987 --> 00:34:41,294
But, Amanda, your dish
has inconsistent cuts.
808
00:34:41,294 --> 00:34:44,868
Yours has a really big,
kind of awkward cut right here.
809
00:34:44,901 --> 00:34:46,838
Your couscous is seasoned,
810
00:34:46,872 --> 00:34:50,478
and, Derrick,
yours has zero salt.
811
00:34:50,478 --> 00:34:53,719
This sauce on both,
it tastes like cough syrup.
812
00:34:53,752 --> 00:34:57,994
- Ooh.
- There's nothing
interesting behind it.
813
00:34:58,027 --> 00:35:00,599
It's that disappointing.
814
00:35:00,633 --> 00:35:03,505
The minute you start cooking
that Israeli couscous in water,
815
00:35:03,539 --> 00:35:05,743
it's game over,
because it's something
816
00:35:05,776 --> 00:35:07,580
that should be cooked
and stewed in stock.
817
00:35:07,614 --> 00:35:10,285
The problem with this dish
is not the invitation,
818
00:35:10,318 --> 00:35:12,422
it's the conceptualization
of the dish.
819
00:35:12,489 --> 00:35:14,460
There's nothing that would
interest me to eat this.
820
00:35:14,493 --> 00:35:17,466
Gordon:
Now, both of you got some
great color on the duck,
821
00:35:17,499 --> 00:35:20,271
but when we have a delicate
protein like a duck,
822
00:35:20,338 --> 00:35:22,376
that's sliced at
the very last moment,
823
00:35:22,409 --> 00:35:24,881
because the goodness stays
in the duck when we slice it,
824
00:35:24,914 --> 00:35:26,585
not on the board.
825
00:35:26,618 --> 00:35:29,056
When you slice duck like that,
it becomes quite bland,
826
00:35:29,056 --> 00:35:31,728
so that's a bit
of a rookie mistake.
827
00:35:31,728 --> 00:35:33,464
It's like
a put together in a rush dish
828
00:35:33,498 --> 00:35:36,370
as opposed to a Michelin starred
restaurant quality dish.
829
00:35:36,404 --> 00:35:37,707
- Thank you both.
- Yep.
830
00:35:37,740 --> 00:35:39,577
Derrick: I was feeling
really confident,
831
00:35:39,611 --> 00:35:42,449
but right now
I'm kind of regretting
832
00:35:42,482 --> 00:35:44,420
letting Amanda take the lead
on this dish.
833
00:35:44,453 --> 00:35:46,558
It just didn't go well.
834
00:35:46,591 --> 00:35:48,829
Two people are going home,
and for me right now,
835
00:35:48,829 --> 00:35:51,768
that could be a big problem.
836
00:35:51,802 --> 00:35:53,872
Gordon: Bloody hell.
837
00:35:55,643 --> 00:36:00,485
Right, Joe, Aarón, and myself
need a very serious moment.
838
00:36:00,519 --> 00:36:01,621
Excuse us.
839
00:36:06,097 --> 00:36:07,533
Oh, man.
840
00:36:07,567 --> 00:36:09,370
Two of them
are going home tonight,
841
00:36:09,403 --> 00:36:10,806
so this is a tough one.
842
00:36:10,840 --> 00:36:12,442
For me, there's a top half
and a bottom half.
843
00:36:12,476 --> 00:36:14,881
- Yeah, I agree.
- Derrick and Amanda,
844
00:36:14,914 --> 00:36:16,551
that couscous did not work.
845
00:36:16,585 --> 00:36:19,323
The duck was cooked right,
but it wasn't interesting to me.
846
00:36:19,356 --> 00:36:21,528
The sauce tastes
like cough syrup.
847
00:36:22,663 --> 00:36:25,936
Shanika and Dara's dish,
it had some problems.
848
00:36:25,970 --> 00:36:27,774
- Gordon: Yeah.
- The shiitakes were
a big mistake,
849
00:36:27,807 --> 00:36:30,546
- but the trout
was cooked properly.
- Yeah.
850
00:36:32,149 --> 00:36:34,888
- Mm. Head up, girl.
- What's worse?
851
00:36:34,888 --> 00:36:37,192
Um, oh, goodness me.
852
00:36:37,225 --> 00:36:39,798
There were some
really big issues, not only
with the duplication,
853
00:36:39,831 --> 00:36:42,904
- but just flavors
that were skewed and off.
- Yeah.
854
00:36:42,937 --> 00:36:44,708
- I hate this part.
- I know.
855
00:36:44,708 --> 00:36:46,778
- All right. We agreed?
- We're good. Yeah.
856
00:36:52,690 --> 00:36:56,531
Unfortunately,
for one of you teams tonight,
it's your last time cooking
857
00:36:56,565 --> 00:36:58,802
in the "MasterChef:
Back to Win" season,
858
00:36:58,802 --> 00:37:03,211
because tonight both members
of that team will be eliminated.
859
00:37:03,244 --> 00:37:07,185
But first,
we feel there are two teams
who are definitely safe
860
00:37:07,219 --> 00:37:10,526
from elimination this evening.
861
00:37:10,559 --> 00:37:14,433
Christian and Willie,
congratulations on having
862
00:37:14,466 --> 00:37:16,605
the best dish of the night,
both of you.
863
00:37:16,638 --> 00:37:17,707
- Both: Thank you.
- Top six.
864
00:37:17,740 --> 00:37:19,844
Head up to the balcony.
Well done.
865
00:37:19,878 --> 00:37:22,717
- Yes!
- We won, and I'm sure
a lot of people
866
00:37:22,717 --> 00:37:24,621
thought that we were
not gonna work well together.
867
00:37:24,654 --> 00:37:26,925
So it feels good
to prove people wrong,
868
00:37:26,925 --> 00:37:27,994
especially Emily.
869
00:37:28,027 --> 00:37:29,697
Next time you wanna get
870
00:37:29,731 --> 00:37:31,701
Christian out the kitchen,
go do your homework.
871
00:37:31,701 --> 00:37:34,406
Gordon: Great job.
Well done, both of you.
872
00:37:34,440 --> 00:37:36,812
Emily and Michael,
not the best performance,
873
00:37:36,845 --> 00:37:40,218
but good enough to be safe
from elimination tonight.
874
00:37:40,218 --> 00:37:42,456
Congratulations to you both.
Top six. Head up.
875
00:37:42,489 --> 00:37:46,297
- Well done.
- Let's go. Thank you, Chefs.
876
00:37:53,077 --> 00:37:55,783
Shanika, Dara,
Derrick and Amanda,
877
00:37:55,816 --> 00:37:58,622
both teams' dishes
were somewhat lacklust.
878
00:37:58,655 --> 00:38:01,628
But we did come to a consensus,
879
00:38:01,661 --> 00:38:05,401
and feel that one team's
execution was underwhelming.
880
00:38:07,472 --> 00:38:09,944
The team leaving
the competition tonight...
881
00:38:13,752 --> 00:38:16,157
I'm sad to say...
882
00:38:16,223 --> 00:38:18,729
is Derrick and Amanda.
883
00:38:25,475 --> 00:38:28,882
Shanika and Dara,
make your way upstairs.
884
00:38:34,794 --> 00:38:36,731
I love you so much.
885
00:38:42,810 --> 00:38:45,014
It's okay.
886
00:38:46,918 --> 00:38:50,258
Gordon:
Derrick and Amanda,
the dish wasn't an idea
887
00:38:50,258 --> 00:38:52,128
that came out of the pantry
with confidence.
888
00:38:52,162 --> 00:38:53,832
Some real basic mistakes.
889
00:38:53,866 --> 00:38:57,640
Tonight you were taken down
by the wrong dish.
890
00:38:59,009 --> 00:39:00,111
Um, yes, it is.
891
00:39:00,111 --> 00:39:02,517
I put them together.
892
00:39:02,550 --> 00:39:06,156
Amanda, we've come
to absolutely admire
893
00:39:06,190 --> 00:39:08,461
your composure
in this competition.
894
00:39:08,494 --> 00:39:11,133
You need to continue climbing
that culinary ladder.
895
00:39:11,166 --> 00:39:13,572
- You're good enough.
- Thank you.
896
00:39:13,605 --> 00:39:16,878
Gordon: Derrick, I know how much
this competition means to you,
897
00:39:16,912 --> 00:39:19,551
I know how strong
and determined you've been.
898
00:39:19,617 --> 00:39:24,359
You know I got a lot of ideas
and so much more to show.
899
00:39:26,163 --> 00:39:27,967
Promise me you'll continue.
900
00:39:30,238 --> 00:39:33,110
Good. Come and say good-bye.
901
00:39:36,083 --> 00:39:38,020
- Oh, Amanda,
I'm gonna miss you.
- I'm gonna miss you, too.
902
00:39:38,054 --> 00:39:39,691
I'm gonna miss you so much.
903
00:39:39,724 --> 00:39:42,897
So, my journey in
the MasterChef kitchen is over
904
00:39:42,930 --> 00:39:44,801
too soon once again.
905
00:39:46,671 --> 00:39:48,575
But I'm really proud of myself.
906
00:39:48,575 --> 00:39:51,615
I came back to prove
that I can absolutely bake.
907
00:39:51,648 --> 00:39:54,587
To come in
"Back to Win" with a cake,
908
00:39:54,621 --> 00:39:56,290
it's a very courageous move.
909
00:39:56,290 --> 00:39:58,629
I cooked with integrity
and love.
910
00:39:58,695 --> 00:40:01,000
I stayed true to my culture,
to my roots.
911
00:40:01,033 --> 00:40:03,772
- Gordon: It looks
absolutely gorgeous.
- Yay.
912
00:40:03,805 --> 00:40:05,876
Aarón: I'm just blown away.
It just makes you wanna smile.
913
00:40:05,876 --> 00:40:08,014
Amanda: I picked this dish
for my daughter Hannah.
914
00:40:08,047 --> 00:40:12,823
The one issue I have
is that Hannah's not here
to taste it.
915
00:40:12,857 --> 00:40:15,028
- Continue your path.
- Good luck.
916
00:40:15,061 --> 00:40:17,365
- Thank you so much.
- Sometimes you set a goal,
you don't reach it.
917
00:40:17,399 --> 00:40:19,570
You just have to find
an alternative path,
918
00:40:19,604 --> 00:40:22,777
and that's what
I hope to teach Hannah.
919
00:40:24,012 --> 00:40:25,883
Gordon: Oh, man.
920
00:40:25,883 --> 00:40:28,254
It was not the way
this was supposed to go.
921
00:40:28,254 --> 00:40:29,624
Don't you dare give up.
922
00:40:29,624 --> 00:40:31,060
I was here to get that trophy,
923
00:40:31,093 --> 00:40:33,064
but the challenge beat us.
924
00:40:33,097 --> 00:40:35,602
I'm not gonna get a chance
to come back and do this again.
925
00:40:35,636 --> 00:40:38,407
This is just the end
of the road.
926
00:40:38,441 --> 00:40:41,948
When I walked in to
the MasterChef kitchen
this season,
927
00:40:41,982 --> 00:40:45,121
I had a lot of new techniques
that I've learned
928
00:40:45,154 --> 00:40:47,660
and mastered over the years.
929
00:40:47,660 --> 00:40:49,831
Beautiful. Look at that.
930
00:40:49,864 --> 00:40:51,735
I think I showed the judges
I'm more comfortable
931
00:40:51,768 --> 00:40:53,104
taking risks
because I can back them up.
932
00:40:53,137 --> 00:40:55,943
Gordon: The lobster
is cooked beautifully.
933
00:40:58,180 --> 00:40:59,383
Rock on, man.
934
00:40:59,416 --> 00:41:01,286
But, look, I'm disappointed
935
00:41:01,320 --> 00:41:03,424
'cause I had
so much more to show.
936
00:41:03,424 --> 00:41:05,796
That's the hard part.
937
00:41:05,829 --> 00:41:08,802
Season six, I made it
all the way to the finale,
938
00:41:08,835 --> 00:41:12,409
and I really wanted to come
back to win "MasterChef."
939
00:41:12,442 --> 00:41:14,947
- Christian:
See you later, Derrick!
- Willie: Love y'all.
940
00:41:14,981 --> 00:41:17,653
- Bye.
- And even though it's leaving
941
00:41:17,687 --> 00:41:19,156
in a different way
than I imagined,
942
00:41:19,189 --> 00:41:22,062
it's not the end,
and I'm not going to give up.
943
00:41:25,201 --> 00:41:27,873
Gordon: Next time,
it's restaurant takeover...
944
00:41:27,907 --> 00:41:30,278
You have to run
the world famous Spago.
945
00:41:30,311 --> 00:41:31,981
...with a MasterChef legend.
946
00:41:32,015 --> 00:41:33,819
Wolfgang Puck!
947
00:41:33,819 --> 00:41:37,158
You're going to put
the reputation of Spago
on the line.
948
00:41:37,192 --> 00:41:38,762
Feeling the pressure.
949
00:41:38,795 --> 00:41:41,133
But with the semifinals
up for grabs...
950
00:41:41,133 --> 00:41:43,104
- Where's the duck?
- Getting that skin crispy.
951
00:41:43,137 --> 00:41:46,377
...the top six face a challenge
of epic proportions.
952
00:41:46,410 --> 00:41:47,913
- Somebody help her!
- Just put it down.
953
00:41:47,980 --> 00:41:49,416
- Come on, Emily.
- Get your ( bleep ) together!
954
00:41:49,449 --> 00:41:50,853
Willie, I need to know
what you're doing.
955
00:41:50,919 --> 00:41:53,357
- Willie, please!
- It's ( bleep ) freezing!
956
00:41:53,391 --> 00:41:54,927
( bleeping )
957
00:41:54,961 --> 00:41:56,363
This is much harder
than you could ever imagine.
958
00:41:56,397 --> 00:41:57,967
- Stop plating ( bleep ).
- Yes, Chef.
959
00:41:58,000 --> 00:42:00,104
- This is not right,
it's on you.
- Shut it.
960
00:42:00,138 --> 00:42:01,741
It's ( bleep ) raw.
961
00:42:01,741 --> 00:42:04,212
What are you trying to do,
close down Spago?