Masterchef (2010) s07e10 Episode Script

Narrator: Previously on "MasterChef" - A difficult cake challenge - Woman: Oh, my God.
Narrator: was anything but sweet for Alejandro.
Your time is done.
Narrator: As his MasterChef dream slipped away.
It has been a blessing.
Thank you.
Narrator: Tonight on a two-hour MasterChef We are on a farm.
Gordon: Go! Narrator: The top 11 get down and dirty.
Farmers are starting to arrive.
All: Blue team! Narrator: And while some dig deep for the win - Beautiful.
- Narrator: Other Katie, chops on the plates Narrator: fail to cultivate a victory.
Oh, my God.
Narrator: And then, the most shocking elimination.
I can't eat that.
Narrator: In MasterChef history.
I can't quite believe I'm saying this.
Narrator: Thirty miles from the MasterChef kitchen Woman: How gorgeous.
Narrator: The 11 remaining home cooks have arrived at Underwood Family Farms in Moorpark, California for another team challenge.
Katie: That's like broccolini.
Oh, my gosh, they're huge.
Brandi: The scenery is lovely.
The air smells fresh and inviting.
- Cabbage.
- Oh, yeah.
Brandi: Back in Kentucky, when you're driving down the road this is all you see.
And I feel right at home.
It smells so good out here.
Guys, look.
( tractor engines rev ) What? The judges look hysterical because those are three people I never thought to see on a tractor.
- Whoa! - Whoa! Oh, yeah.
Let's go, baby.
Chef Ramsay is having a little bit of trouble controlling his tractor.
I don't think it probably rides as smooth as his Ferrari, but he seems to be working it out.
( all cheering ) Man: Good ride.
Farmer Ramsay.
Welcome to this incredible, majestic, lush California farm land.
Today to honor this amazing industry, you are going to be cooking for 101 farmers.
Love that.
Now, you'll be split into two teams and your teams will be picking your key ingredients straight from the ground.
Yes! There's a lot riding on your performance today.
The losing team will be getting their hands dirty in the dreaded pressure test.
Now guys, for some of you, we've yet to see what you can do as leader of the kitchen.
So today, we are picking the team captains.
Oh, wow.
- All right, Diamond, you'll be red team captain.
- Nice.
Dan, you are the blue team captain.
- Guys-- - Everybody thinks I'm just a frat guy.
Guess what? I'm also a farm guy.
I grew up on a farm in North Carolina picking vegetables, plowing fields, so I know I'm gonna be a huge asset for my team today.
Right, today each team will be cooking the most popular meat in the entire world.
Pork.
The first cut of pork is stunning pork tenderloin.
Nice, It's incredibly lean, packed with flavor.
Get this right, and it's a showstopper.
The second protein is one of the most comforting cuts of meat that money can buy.
Bone in pork chop.
You get this right, and you could win over any hungry farmer.
That's for sure.
Now this is how it's gonna work.
One of our team captains will get the first pick of their team and ultimately wind up with a team of six members.
The opposing team will be left with five, but that team get the chance to select which of these two amazing cuts of pork their team will cook with.
Now in order to find out who will get each advantage, we're gonna flip a coin.
If it's heads, Diamond gets to choose which advantage she'd prefer.
If it's tails, Dan, you get to choose which advantage that you prefer.
All right, guys.
Here we go.
- Tails.
- Yes! Oh! Dan, that means you have the advantage.
I'm pretty sure Nathan is gonna be the last pick, and if I choose six people I'm gonna end up with Nathan, which might potentially sabotage my team and my perfect day as captain.
I am going with the pork chop.
North Carolina classic.
- Wow.
- Ooh.
And that means Diamond will have first team pick - and six people on your team.
- Awesome.
I think having more people working in the kitchen will be to our advantage because I'd like to make sure that there's enough people for us to feed all 101 farmers.
The first person that I'd like to choose for my team, I liked their knowledge about different types of food and different flavors that go well together.
And I think that's important.
- That would be Shaun.
- Thank you, Diamond.
I'll be there for whatever you need, my girl.
Dan, who's your first pick? I'm gonna go with somebody that knows farms - head to tail, Brandi.
- Okay.
- All right.
- Please come up.
( applause ) - Andrea.
- Oh! ( chuckles ) - Thank you.
- You're welcome.
I'm going with Tanorria.
Terry.
- Katie.
- Thank you, Dan.
The all Southern team.
- Eric.
- All right! - Thank you very much.
- You're welcome.
Dan, who is your last pick? David, please step forward.
I am from Texas, so I am from the south.
All right, that's even better.
Which means Nathan, you're on the red team.
- Thanks.
- you're welcome.
Captains, please, go and join your teams.
One team of five, one team of six.
Just because we have an extra person on our team does not mean that the red team has an advantage.
It's actually a disadvantage because it's Nathan.
He doesn't know how to communicate.
Both teams will have just 75 minutes to create a delicious pork entrée for 101 specially invited farmers.
Now, each farmer is gonna sample a dish from both teams and then pass their vote.
The competition today is in the farmer's hands.
Oh, my God.
- Red team, blue team are you ready? - All: Yes, chef.
It's time to get picking.
On your marks, get set, go! - Gordon: Let's go, guys.
- Woman: Let's go, let's go! I don't wanna crash.
Narrator: Both teams must now quickly conceptualize a menu for today's service-- - Come on, Nathan! - Come on, Nathan.
Narrator: before picking their fresh produce.
- First, start with the pork - Okay.
- I got a beautiful ancho seasoning.
- Okay.
We can do a bourbon sauce.
I'm thinking definitely want something warm.
- Purple kale? - purple kale.
Do you guys like the purple kale better over the cabbage? - Yeah, definitely.
- Yes, let's do the purple-- Diamond: I was scared about being a team captain, but I feel like everyone is doing a really great job in the team huddle.
I feel like we're gonna really be able to hear from one another and move through this pretty smoothly.
I'm really happy right now.
- All: One-two-three, red team! - Let's go, let's go.
Okay! So I'm thinking rice, pork chop, slaw on top.
I will make a sweet, citrusy slaw to go on top.
I want a North Carolina barbecue sauce.
So we're doing the barbecued pork chop.
I think that's a great idea.
My team is awesome.
Everyone's on the same page.
Everyone's from the south, if they listen to me, this is gonna be a breeze, Let's go pick some vegetables.
Let's go.
We gotta go get some veggies.
This is a first for MasterChef because they are literally picking fresh vegetables from the ground and then they are given the option to cook them.
We got this, Tanorria, come on.
Now we get a taste of what our farmers are doing every day.
When you are the one that is plucking it out of the ground-- - Coming over.
- You can't get more respect or more close to an ingredient.
- Whoa! - Let's go, red, let's go, red.
- Woman: Let's go.
- Man: We got it.
Man: Hey, come on, blue team! Well, here they come, guys.
Gordon: Careful, careful.
Let's go.
- Seriously, get in the kitchen.
- Christina: All right, Get in there.
- Christina: Get in there! - ( mumbles ) Who do you think is gonna do a better job of leading their team today? Can Diamond control a team of five, hmmm.
Let's put the salad in a little bit of a circle.
Okay.
Do you see Dan stepping up? Edward: If he stops clowning around and starts getting serious, I think they'll take him seriously.
Gordon: The biggest are the blue team today.
They've only got five members in there, so they have to move fast.
Dan, how small do you want the leeks - going in the black rice? - Umm - that's a Tanorria question.
- I'm asking you.
Narrator: 15 minutes into prep time, blue team, Captain Dan, seems a little overwhelmed with his responsibilities.
Tanorria: Dan, do you want more cabbage than this? Umm Dan is so focused on his precious barbecue sauce that he's completely ignoring the rest of the team.
Put this on the grill or no? Yes or no? I've never cooked-- I think yes.
Dan is just running back and forth not really in charge of anything.
Dan, come on! Brandi: Dan, you need to make a decision about-- I'm scared they're not gonna come together - and you need to make a decision.
- Uh Oh, boy.
Oh, my God.
Narrator: In today's team challenge, our home cooks must prepare a pork entrée and fresh vegetable side with ingredients they picked themselves for 101 farmers.
Dan! What are you doing? - Umm.
- You can't put oil on that.
Look you've set the ( bleep ) place on fire.
Narrator: And as the action in the kitchen heats up, Captain Dan has zero control of the blue team.
- Hey, you, can you get a grip? - Yes, sir.
You're panicking.
Stop panicking and get your team together.
A hundred and one portions.
I can't tell you enough about wasting time, okay? - Yes, chef.
- Get organized.
Let's go.
Dan: Guys, listen up.
David, I want you on the grill.
Your job is to flip them - and then get them in the oven.
- You got it.
- Tanorria, how's the slaw doing? - The slaw's good.
It's prepped, it's ready to go.
- Katie, how's the rice? - It's coming along good.
Now we're cooking.
Hey, Diamond, are we putting garlic in the kale? Let me roll it around in my mind for a second.
Narrator: Meanwhile, red team captain Diamond's indecision is stunting her team's progress.
- Diamond? - Yes, chef.
So pork, how much is one of these loins gonna yield? - Two portions.
- Two portions.
How are you gonna cut it? My suggestion is that we cut-- You're the captain, so it's not a suggestion.
You're right.
So we're gonna cut it on a bias straight through the middle.
How many pieces are you gonna get per half loin? I'm thinking four.
Thinking about that thick-- I was thinking three to four.
You're the captain, so at this point-- - There needs to be a decision made.
- I know, you're right.
- I just wanna make sure the-- - Girl, get in the game.
And what's Nathan's job gonna be? Nathan is finishing up with the kale.
I know that he can help finish braising and he's sautéed green beans before.
- I know he can do it.
- Good luck.
Once again, my team captain's not using the skills that I know I have.
I just wanna hurry up finishing this kale, and go on to help the team do bigger things.
Red team, blue team, our farmers are just starting to arrive.
Woman: Hurry up! They're coming in by the tractor load.
How are you, nice to see you.
Please take a seat.
I want you plating the beds of rice, right now, Katie.
Tanorria, I want you dropping slaw beside her.
Despite the terrible start, we're in the zone, we're flowing.
If I can keep this up as team captain, we're gonna land ourselves some secure spots in that top 10.
I will come with each pork chop once I've checked them and Brandi will do the barbecue sauce.
The whole bottle, Shaun? No.
Yeah, get that whole bottle going.
Narrator: Over on the red team Bleh Narrator: Andrea is having a difficult time making their bourbon reduction sauce.
- Andrea.
- Yes, chef.
This saucer, how many portions do you think that's enough for? - Andrea: Oh, my God.
- Come on, straight away off the bat.
- Probably five.
- Yeah, five.
So we're 95 portions short.
- Yes, chef.
- Come on, guys.
I don't want to be the one that messes up the sauce and drags the red team down.
Shaun, trade with me.
Shaun right now needs to come over and do his sauce because I don't really know what I'm doing and I'm not afraid to admit that.
For the apples, do you want me to just food process it? What would you want to eat? - I need you to tell me what to do.
- No, I know.
- Diamond, three minutes to go.
- Yes, chef.
- Diamond, this is the last of the kale.
- Okay, perfect.
But I need you to go grab the sliced pieces, we're putting them on the plates, okay? Ladies and gentlemen, farmers, thank you so much for coming.
From a chef's point of view, you make our life so much easier.
And I'd just like to say on behalf of MasterChef, a big thank you for giving us this opportunity to give something back to you.
( applse ) Enjoy.
Let'go, red team, blue team.
Terrible.
Please, help yourselves, guys, let's go.
Narrator: For today's MasterChef farmer lunch Diamond's red team is serving a chipotle pork tenderloin with garlic roasted potatoes and sautéed kale.
n's blue team has made a North Carolina spice rubbed pork chop over a bed of black rice with a tangy apple coleslaw.
Hello, folks, how are you? You can't jump all over.
You guys have to have a system here.
I'm going left to right.
left to right.
Let's go, guys.
Thank you.
- There you go.
- Hope you enjoy it.
- Thank you.
- I'm gonna need pork chop, I need pork chop here, guys.
I'm really proud to serve this pork chop dish to these farmers.
Thank you for this beautiful produce to work with.
- Thank you so much.
- Here you go, guys.
We're taking flavors that they know and love and elevating them.
- Wonderful.
Thank you.
- You're welcome.
Nathan, start laying out more plates, let's go.
Nathan, get plates out.
We don't need four people.
- Nathan: Oh, my gosh, - What are you doing? You're just standing there.
Narrator: Meanwhile, the disorganized red team is struggling with plating and drastically slowing the pace of service.
- I need kale on all these.
- There is no more kale.
Is that all the kale? Is that it? Yes, chef.
Oh, my God.
Nathan was the one that was left with the kale.
We gave him the bigger responsibility that he wanted, which was to cook the kale, so he wasn't doing just prep work.
And we're screwed.
Hey, red team, farmers are waiting for kale and we're standing in a field of it.
Yes, chef.
I mean, come on.
- Red team! - All: Yes, chef.
- We've run out of kale? - Yes, chef.
Look at the line backing up now.
Nathan said that he was done with the kale, and so I went ahead and put him on another task.
Now we're gonna lose votes, because he didn't make enough kale.
Switch up.
No more cooking this kale, all right? We don't have time to cook it.
We need to get this going.
I mean, this is MasterChef, I am not your babysitter.
I am the team captain.
I should be able to delegate tasks, put people where I know that they're going to shine, and kinda just let them do their thing.
- Kale coming up right now.
- Kale coming in.
Gordon: Oh, guys, come on, please.
Narrator: As the red team tries to rebound from Nathan's kale shortage Enjoy.
- Thank you.
- You're very welcome.
Something smells like it's burning.
Oh, guys, come on! Oh! Narrator: The blue team's smooth service is suddenly going up in smoke.
Those are just lost votes.
I'd rather give them a slightly charred one than none.
What's your strategy? The strategy is take off that char with a knife, re-char it on the grill.
- You're gonna cut the burnt piece off? - Yes.
If we don't have enough chops for these farmers, we're gonna be chopped.
- David, nice knife work on slicing that pork.
- Thank you, chef.
Narrator: While David tries to cut the blue team's losses and save their burnt pork chops David's working over there like a doctor.
Narrator: Out in the dining area, the farmers are voting for the team who's food they preferred and giving feedback on their meals.
Hello, what do you think so far? The red team's kale is really salty.
Salty, like you can't eat it salty, or just a little bit-- Yeah, I just spit it out over there.
- You just spit out your kale? - It was bad.
Get that kale on, Nathan, just get it on the plate.
I was born and raised on the farm.
Grew up on the farm and this blue dish was spectacular.
- We need chops, guys.
- Twenty chops coming.
I'm going for the red team.
The pork just melts in your mouth.
Six portions of pork here, guys.
I know my veggies, and the blue team definitely did it justice today on the California farming.
- Good job, Tanorria, good job, Brandi.
- Yeah, good job.
Red team.
Blue team.
It's even down the middle.
These are our last plates, man.
Gordon: Let's go, come on, finish strong.
- Enjoy.
- Thank you.
The red team was a hot mess.
We had no leadership.
Nathan was a disaster.
Like, this is embarrassing.
Vote for the blue team.
You're gonna wanna get that other meat in this sauce.
Absolutely.
I think my team did better than any other team I've been on in this whole competition.
Everyone did awesome.
Everything I tasted, as captain, was great.
So I'm just hoping the farmers loved it as much as I did.
Ladies and gentlemen, both the red team and the blue team worked extremely hard today.
You've all cast your votes and just one team will be safe from elimination.
The winning team ( air horn blares ) The team that will be safe from elimination That team is ( air horn blares ) The blue team! ( cheering ) I feel awesome.
I led my team to victory.
I performed well as a captain.
I showed other contestants I have what it takes.
This is a great day for Dan "the Boatman.
" Blue team, great job.
Congratulations, well done.
Red team, you know what that means.
All of you will be facing a pressure test where at least one of you will be leaving this competition for good.
Start cleaning both kitchens.
We'll see you back in the MasterChef kitchen.
Ladies and gentlemen, give it up one more time for the blue team.
Well done.
( cheering ) Ladies and gentlemen, thank you.
This is my second pressure test in two team challenges in a row and it sucks.
At least you haven't been on a team with Nathan every single challenge.
Nathan, all you had to do was tear the frickin' kale.
Andrea: Well, you gave Nathan a job for once and then-- - And it backfires.
- Then you wonder why he's usually chopping.
You know what, stop.
I'm tired of taking you guys' crap.
Andrea's over there, "I just find it funny that all Nathan did was peel kale.
" You couldn't even make a sauce.
( chuckles ) Oh my God, I love it when he gets me mad.
He really knows how to frickin' do it.
Ugh! Oh, I can't wait until you go home tomorrow.
I really can't.
I'm so excited.
Red team, blue team, line up, please.
Let's go.
I am upset that we're headed into this pressure test.
But personally, I think I did my best.
It's not my fault that we lost.
It was a team effort.
Yesterday we gave you a farm-to-table team challenge.
Let me tell you, the final result was a bit of a landslide.
Eighty-one votes to the blue team.
And just 20 to the red team.
Blue team, well done, please, take your stand over here.
Well done, great job.
Six of you stand before us, but not all of you will be facing this pressure test.
One of you will be safe from elimination.
The people deciding who's gonna be safe will be our winning team.
In the wine room there are five pressure test aprons.
You'll have three minutes to talk amongst yourselves.
When that time's up, you'll need to have made a decision on who you're taking into the top 10.
Gordon: Now, all of you make your way into the wine room.
This decision is so important for our team and it could go a lot of different ways.
Okay guys, I think we should go down through the line and talk about each person.
We gotta be strategic.
We get to save someone that's weak so that we can take them out later.
Dan: Diamond and Nathan are the weakest cooks.
Tanorria: They are, absolutely.
Or we can save someone that's strong, so that the weak can disperse.
Andrea's going to go in and kill whatever we're doing right here.
She's going to be in the top 10 regardless.
- Terry, I feel like the same position.
- Tanorria: I agree.
This is top 10, we have to think about the long term.
Does anyone feel differently? - No, not at all.
- No, I agree 100%.
Time up, blue team.
Let's go! Right, Dan.
Make your way to the aprons.
the rest of the blue team, make your way upstairs, please.
Let's go.
Dan, it's time to find out who you want to throw into the heat of the pressure test.
The home cook who does not received a black apron, will be saved from elimination.
Dan, please, hand out a black apron.
The first apron goes to someone who we think is the strongest cook down here.
We're sending you in, Shaun.
The second home cook is someone we definitely all feel threatened by.
Andrea.
Good luck.
Thanks.
This third home cook, Terry.
- Next up.
- Good luck on the next one, Eric.
Bring it on, brother.
Right, Dan, two home cooks remain.
This is a very critical decision.
I should absolutely be in the top 10.
As a team captain, I performed to my best abilities.
I feel like Nathan was the weakest link out of our team.
This was really tough for my team.
We're gonna save Nathan.
Diamond, it's time to prove yourself.
Nathan, you've been saved.
Please head up to the balcony.
Andrea: Are you kidding me right now? The blue team is only saving Nathan because they know he's a weaker chef and that they can get him out later.
But, like, he doesn't deserve to be in the top 10.
Tonight, in this pressure test, you'll be cooking a quintessential American classic.
You'll all be cooking sausage in a bun.
Tonight we're looking for a gourmet unique, restaurant quality MasterChef worthy sausage.
From scratch.
Now you'll all have to grind and case your own sausage.
Please head to your stations.
I'm from New York City.
We have sausage and pepper carts on almost every corner in New York City.
So I feel pretty confident going into the competition.
I know this dish.
In the equipment room tonight, you'll find a meat grinder and a sausage stuffer alongside an amazing array of proteins.
You will also find a selection of herbs, spices, and topping ingredients to make your sausage in a bun worthy of the MasterChef kitchen.
You have 60 minutes to prepare us an astounding sausage in a bun.
When those 60 minutes are up, we need to see your baskets on this front station.
Does that make sense? You're not ending at your station, you're ending down here.
All: Yes, chef.
Your 60 minutes starts now.
- Christina: Let's go, guys.
- Gordon: Let's go, guys.
I need to go to the gym.
You know, guys, timing is really crucial.
They have 60 minutes to make a sausage from scratch to encase it, to make toppings, and to put it in a beautiful bun.
- First things first, they've gotta make-- - Cuts.
They've gotta taste it, and they've gotta encase it.
The big thing I'm looking for tonight.
It's the blend, The right seasoning, the spices.
What kinda vegetables you put in there.
I think sausage is no good unless it has fat and texture in it.
So they've got to have that perfect ratio of fat to meat.
Come on, Diamond.
You've got this.
- Diamond.
- Yes, chef.
Tell me about the sausage.
What are you making? I had to go Italian because they're very much about eating food as a way to spend time with their family and that's how I am.
I'm making a chicken and asiago sausage.
I like chicken, that's a lean protein by using the thighs to help with the juiciness.
The garlic's in the sausage.
What you going to compliment it with? I made a quick tomato garlic basil topping.
- Kinda like a bruschetta.
- Don't waste too much time dicing that.
You should be grating it, save yourself some time.
- I'm gonna go grab a grater.
Thank you.
- Good luck.
Let's go.
All right, Eric, what kinda sausage are we making tonight? Like, I grew up in an Italian family, every weekend we'd go to my grandmother's house and one of the things that she would make - was her pork and veal meatballs.
- Oh, okay.
So I'm gonna take a spin on that and make a pork and veal sausage instead.
It's gonna have a nice provolone cheese sauce and it's gonna be a nice hot sauce.
Just like you can get on any corner in the city.
All right, Eric, good luck.
Halfway, guys.
30 minutes remaining.
Got to get your casings stuffed.
Whee.
Gordon: Make sure you're happy with the texture and the seasoning before they go inside the casing.
All right, Terry, how you feeling? Yes, chef.
I'm feeling good, chef.
Tell me about the sausage.
What are you making? I'm gonna make a nice Italian fennel sausage.
And then I'm gonna top it with a medley of different, nice colored peppers on top, and I got a nice little tomato sauce that's gonna also complement the fennel sausage.
Do you feel more comfortable being down here or would you rather be up in the balcony? Being up in the balcony, I mean, that's to be safe, Chef, I'm here to cook.
And I'm gonna get better.
And then eventually I'm gonna have to go - against everyone here, so let's do it today.
- Good luck.
Thank you, chef.
Let's go, guys.
15 minutes remaining.
Looking good, Shaun.
- All right, Shaun.
- Hello, Chef Tosi.
Tell me about your sausage.
What are you cooking? So I'm making a venison sausage with a jalapeno chive white cheddar sauce and homemade pickles.
Back in Vegas I make sausage quite a bit.
I always have big cookouts at my house all the time, so I should be all right at this.
All right, Shaun, who doesn't deserve to be in the top 10? Uh, Nathan.
Nathan doesn't.
I don't think David does.
I think those are the two weakest people up there.
All right, good luck.
Aw, you're mad now and you targeted me.
- No, dude.
- You're mad because you're not up here.
- There's no way we're gonna send you up here.
- I'm not mad I'm not up there.
- I wanna be down here, brother.
- So then why are you so angry? - Stop crying.
- I'm not, I'm speaking facts.
You're speaking facts.
You're whining.
Why don't you shut up and just stand up there in your precious little balcony.
- I'm still here, right? - Yep.
- You might not be.
- You're right.
So why don't you shut up and let me cook? Oh, look.
That grill looks too hot.
Edward and Christina: Oh, it's on fire.
- Ugh.
- Oh, my gosh, Oh, my gosh, Oh, Shaun, they're gonna burst.
The skins are gonna burst.
Burn, baby, burn.
Ugh.
I'm screwed.
Oh, Shaun, they're gonna burst.
The skins are gonna burst.
Ugh, I'm screwed.
Burn, baby, burn.
I am boiling mad right now.
David's literally just like a fly buzzing around my head.
Don't get started with me, homie.
But I gotta pull it together and stay focused on my dish.
Come on, Shaun, get this done.
Ten minutes remaining.
For one of you, your last 10 minutes inside the MasterChef kitchen.
Come on.
Guys, Diamond just pulled her sausage out and there was no coloring.
Damn.
Diamond, Diamond, Diamond.
- Andrea.
- Yes, chef.
- How you doing? - I'm feeling good, chef.
- What are you making? - I'm making a bratwurst, chef.
What's going on top? I'm doing some beer butter caramelized onions, And then a currywurst ketchup.
And then a pretzel roll.
I thought you were a Miami girl.
I am a Miami girl, but-- What's up with the Midwestern, German sausage? Well, you guys told us to put us on a plate and I'm a traveler and I love food from other countries, so that's what I'm giving you guys today.
- Good luck, Andrea.
- Thank you, chef.
60 seconds remaining.
Come on.
And remember, your sausage in a bun must be down here on the front row before your time is up.
Yes, chef.
Ooh, that's nice.
- Come on, Eric! - Eric, you can do this.
Come on, Eric! That's not working out.
What's Andrea doing? - She needs to go.
- You're running out of time.
Andrea, move! 20 seconds remaining.
Looks good, Terry.
Right on, Shaun.
You guys got this.
Eric, you gotta move.
- 10, nine, eight-- - You have to be in the front.
seven, six-- - Andrea! You've got to be down here.
- Five, - Oh, ( bleep ) I did not even-- - Christina: Andrea! Four, three, two, one, and stop.
Brandi: She didn't make it.
She didn't make it.
Andrea: I was so focused on getting my sausage in the bun perfect, that I completely forgot to walk to the front.
I mean, at this point, I don't know what's gonna happen next.
I really don't.
It's time to see whose sausage in a bun is a showstopper, and whose doesn't quite cut it for the top 10.
Eric.
Describe your dish.
This is a New York City style hot Italian sausage and pepper hero.
It's got red and green bell peppers, some onions, as well as a provolone cheese sauce on top.
Huh.
It's juicy.
It's flavorful.
I think the heat is there for sure.
My only critique would be that I wanna see more of your creativity.
We're talking about the top 10 now.
- Yes, chef.
- But overall, nice job.
Thank you.
- Terry.
- Yes, chef.
Tell me what you got.
Well, Chef, here I have a fennel sausage.
I put it on a nice French roll and topped it with some homemade marinara sauce and some onions and peppers.
What did you use for your protein? I used pork shoulder with a fatback.
Okay.
Your sausage is pretty good.
It's juicy.
The marinara's a nice touch.
It kinda just balances everything out together.
Literally, you just needed a little bit more salt and this would have been a perfect sausage.
- Thank you, chef.
- Thank you.
Right.
- Andrea, describe your sausage.
- Yes, chef.
This is a bratwurst sausage with a toasted pretzel bun and a tomato curry sauce, and some beer butter caramelized onion.
What percentage of fat did you put in there? One and a half pounds of pork shoulder.
One pound of the veal.
and then half a pound of the fat.
Wow, it's incredibly moist.
Thank you, chef.
I mean, young lady, here your sausage is still glistening.
That is beautiful.
Thank you, chef.
Mmm, have a slice.
- The seasoning is on point.
- Thank you.
The texture and the grounds, the size of the way you ground that meat, - What did you think? - Delicious.
Very good, chef.
That's it.
Great recipe.
I think that's gonna be one in my book.
Really good job.
- Thank you, chef.
- Delicious.
Thank you.
Wow.
- Nice job, Andrea.
- Good job, Dre.
Thank you.
( laughing ) - Shaun.
- Chef.
You made us what kind of sausage? I went with a venison with a white cheddar, jalapeno and chive sauce on top.
And then some homemade pickles.
And what kind of fat did you use? I used about 50% fatback to try to make it nice and juicy for you.
Huh.
Gotta say, I had high hopes.
There's a few things that are strange about this.
The cheese sauce is super grainy.
- That sucks.
- Yeah.
You can definitely see that there's enough fat in there, - but you can also sort of see where-- - It got a little grainy.
The venison just got grainy and dried out, which is hard with the grainy cheese as well.
I like that you took a risk.
The concern is obviously that it's an elimination challenge.
- Diamond.
- Yes, chef.
Describe your sausage, please.
I made a chicken and asiago cheese sausage.
And I made sort of like a quick bruschetta type of topping with a tomato garlic basil salt and pepper.
And I garnished it with a little bit of parmesan crisp and fried basil.
- What's the fat in there? - I decided to go with the chicken thigh, so there was a lot of the chicken fat and chicken skin still mixed in there.
I mean, visually, it looks quite bright.
I'm not too sure about the parmesan crisp, but I like the visual impact.
For me, it's all about what's going on in the inside of these sausages.
- So that is the hero tonight, right? - Yes, chef.
Damn.
That doesn't look like it's cooked.
Oh, Diamond.
For me, it's all about what's going on in the inside of these sausages.
- So that is the hero tonight, right? - Yes, chef.
Damn.
That doesn't look like it's cooked.
No.
Oh.
That's your sausage.
It's raw.
Oh, my God.
If there's anything to salvage this side? It's actually worse.
Diamond: Yeah, that's crazy, I touched it.
So that thing's barely running around the garden.
- I can't eat that.
- No.
I'm sorry about that.
Damn.
Damn.
It's raw.
This is the worst possible thing that could have happened.
Holy mackerel.
I served Gordon a raw sausage.
Like, that's it.
That's the end.
There's no ifs, ands, or buts.
I'm going home.
Will you five home cooks please come around to the front? Wow, what a night.
Gordon: And right now we need a moment to discuss each sausage in a bun.
Oh, man.
So this is hard, I mean, seriously.
Let's start off with Diamond's, unfortunately, raw in the middle.
Edward: It's such an amateur move.
Christina: She had some missteps there, but visually I thought her presentation was beautiful.
I mean, I think, I think you might be staying.
He couldn't eat it.
He couldn't even eat it.
Guys, there's still one more thing we have to talk about.
- Yeah.
- That's Drea.
I completely forgot that we had to run it up here.
Gordon: Everybody needs to be down on that front bench within the 60 minutes.
- She was not.
- Wasn't even close.
But, hear me out, it wasn't as if she was throwing more stuff into the basket.
It's just-- she froze.
Guys, there's rules.
I don't think we could have made it any more clear.
Gordon: Listen, she had the best sausage of the night, okay? Rules are rules, guys.
So what do we do? The pressure is absolutely rising in the MasterChef kitchen.
The final 10 is on the line.
I mean, at this point, there's very little room for error in this competition.
( Dan whispering ) There they go.
There they go.
There they go.
Here we go.
Katie: But knowing that someone's going home tonight.
I mean, it's sad.
Christina: Five of you cooked here in the kitchen tonight, but one of you is going home.
The other four home cooks will officially enter the top 10, the biggest cooking competition.
The big news of the night is the person who is unfortunately going home tonight did not have the worst dish.
When we began this pressure test tonight, we made it very clear to all of you that at the end of 60 minutes, each and every sausage in a bun had to be down here on the front station completed.
Andrea, we were forced to watch the last 10 seconds, and sadly you did not adhere to that rule.
- You've got to be down here.
- Five, - Andrea! - Three, two, one.
- Hurry.
- And stop.
( sniffles ) You arrived at the front station three seconds after time was up.
Mmm-hmm.
And it breaks my heart that one of the most talented, one of the youngest, one of the most inspirational amateur chefs we've ever had in this competition sadly is going home and not going in the top 10.
- ( Andrea sobs ) - Gordon: I am so sorry.
Rules are rules and we have to abide by them on a daily basis.
( sobs ) That means, my darling, you have to leave the competition.
I am so sorry.
I messed up.
But young lady, you have been incredible.
You shouldn't be this good at 21.
Thank you.
Thank you, guys, for everything.
You have no idea.
Come and say goodbye.
- To you? - Yeah, come over.
Say goodbye.
Come here.
There, dear.
- Thank you.
- Don't give up.
- Thank you.
- Christina: You did great.
Please my darling, place your apron on your bench.
Brandi: Love you, Andrea.
To be leaving like this, it sucks.
It sucks.
It sucks so much.
Andrea, thanks for being you.
But I'm leaving here today knowing that I made the best sausage in our kitchen.
I came here as just a college student from Miami, used to cooking in my microwave.
But now I'm way more confident.
( women cheer ) I was very impressed.
Congratulations, Andrea.
- Yeah! - Whoo! Andrea: Just having mentors like Gordon Ramsay and Christina Tosi and Wolfgang Puck.
Like-- It's amazing.
It looks like you nearly could have pulled it off - of Gordon's dish.
- Thank you, chef.
Gordon: Producing cupcakes like this.
That's the kind of talent that we thrive on working with.
- Thank you, chef.
- Congratulations.
Gordon: Blue team! And yes, if I just ran three seconds earlier, I'd be in the top 10, but that doesn't matter anymore.
Like what matters is that I came here and I know what I want to do now.
I know what I want to be and I'm so pumped for what's to come.
Narrator: Coming up The mystery box Whoo! delivers a sweet surprise.
This is the first time Christina Tosi's ever cooked on MasterChef.
- Whoo! - This is such an honor.
Three dishes from one mystery box Showing off a bit, Christina, I expect nothing less.
Narrator: And then Yikes.
An exotic dish I've never tasted it.
I have no idea what it is.
Nathan, what's wrong? Brandi: We're all super intimidated right now.
Narrator: proves hard to stomach.
It looks like puke.