Christine Ha faces a live crab in one of the most emotional and unforgettable moments in MasterChef history, proving courage, instinct, and heart in the kitchen.
#ChristineHa #MasterChefUSA #InspiringChef #LiveCrab #CookingChallenge #KitchenDrama #CulinaryJourney #CineWorldHubFX #IconicMoment #ChefStory
#ChristineHa #MasterChefUSA #InspiringChef #LiveCrab #CookingChallenge #KitchenDrama #CulinaryJourney #CineWorldHubFX #IconicMoment #ChefStory
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00:00Previously on MasterChef, it was one of the biggest challenges in MasterChef history.
00:11Here come the troops.
00:12As the home cooks fed over 200 hungry Marines.
00:16I need four jobs. Two, now.
00:18When the battle lines were drawn.
00:20Go, Blue!
00:21Frank failed to commandeer his team to victory.
00:25And 19-year-old Michael became the third casualty of the season.
00:29Take your apron off and keep that head up high.
00:34Tonight, it's a mystery box that'll take some brains and balls to pull off.
00:41This is one of the most difficult mystery box challenges ever in the history of MasterChef.
00:46With the results taking the competition to another level.
00:49What kind of a d*** gives a live crab to the blind chick?
00:53Ow, it pierced me.
00:55As one more MasterChef hopeful is eliminated.
00:59I'm in the top 15 bananas.
01:14Hello, come in.
01:16I'm not going to be happy until I have the title of MasterChef on the mantle.
01:20And I don't even have a mantle.
01:22I'm going to build a mantle just so I can put my trophy on it.
01:25Just 15 of you remain.
01:29And today, you face your second mystery box challenge.
01:34The person with the best dish will get a huge advantage in the next challenge.
01:41The test right after this one is an elimination challenge.
01:47Someone's going home and going home soon.
01:49As with every mystery box challenge, the contestants have to prepare, cook, and present one incredible
02:01dish using all or some of the ingredients inside the box.
02:05On the count of three, lift your boxes carefully.
02:11And hopefully, nothing's going to jump out.
02:14I'm thinking lobster, crab, I don't know.
02:18One.
02:19I'm hoping for chicken in this mystery box.
02:22Two.
02:23There's some delicious, yummy chocolate under this box.
02:27I know it.
02:28Three.
02:37Oh, my God.
02:38God.
02:39What the?
02:40Oh, my God.
02:42It's not chocolate.
02:43I hear everybody else gasping and gagging and making awful, disgusting noises.
02:50Oh.
02:51I think not being able to see at this point is an advantage for me.
02:54Ew.
02:55There's balls, and there's a brain, and there's this massive tongue.
03:00I just zero in on the hugest set I've ever seen.
03:05Oh, God.
03:07That's right.
03:08It's awful.
03:11Excited?
03:13Veal brains, lamb hearts, bull's testicles, pig's kidney, chicken livers, cow's tongue, and
03:20a delicious lamb's head.
03:23Even though these cuts are not the most expensive, in recent years, they've become gourmet ingredients.
03:33Turn them into something stunning.
03:35You've got 90 minutes.
03:36Your time starts now.
03:43With this mystery box, the home cooks will have the use of a limited pantry to help them
03:49in creating one magnificent dish.
03:51I am just staring at that cutting board, thinking, not this, not this, not this.
04:00The only thing that Chinese people don't eat with legs are chairs.
04:05This is just the perfect opportunity for me.
04:08Right away, I see the sweetbreads, which is a thymus gland.
04:12What part of the animal is it?
04:14It's a sweetbread.
04:15You don't want to say it's a thymus gland.
04:17This, for me, is one of the most difficult mystery box challenges ever in the history of MasterChef.
04:25What would you do, Graeme?
04:26I think that I would do something with the tripe.
04:28Get it really thin, finish it all in the pan, really rustic dish.
04:32You know what a great breakfast sandwich when I was a kid was calf brain with scrambled eggs and toast with butter.
04:36Very simple and quite delicious.
04:38What I wouldn't do here is touch the head.
04:41You know, that is the sort of monster in the box.
04:47I am making braised beef tongue.
04:51But I braised my beef tongue for six hours when I make it at home.
04:55So I'm going to have to bust out the pressure cooker and see how that works for me.
04:58I'm going to experiment here with a little bit because I'm not really familiar with organ meat.
05:09Right, how are you feeling?
05:10I've never cooked with opal before, to be honest.
05:12So, what are you cooking?
05:13I'm going to do sweetbreads today.
05:1515 left.
05:16How far are you going in this competition?
05:17I'm going to win the whole competition.
05:19Top 10?
05:21I'm going to win the whole thing.
05:22Top 5?
05:22I'm taking home the title shot.
05:23Top 3?
05:24I'm going to go home with the check, the cookbook, and the title.
05:26Who do you think should go next?
05:31Monty.
05:32Monty.
05:33Good luck.
05:35What do you got, Monty?
05:36What are you doing?
05:37What I'm making, or what I'm trying to make, is fried testicles.
05:41When I'm cutting into testicles, the only thing I'm thinking about right now is my ex-husband.
05:45Does that make me sound so Bobbitt?
05:49So testicles are probably one of the more challenging things.
05:52Why didn't you go for something easier, like chicken livers?
05:54Why do something easy?
05:55That's not going to impress people like you.
06:00How are you feeling?
06:01Pretty good, chef.
06:02I'm going to do some pork heart sliders.
06:05A heart slider?
06:06Yeah.
06:06It doesn't sound the most appetizing.
06:08I'm going to have some delicious balsamic onion jam to go along with it.
06:12Toasted ciabatta bun.
06:13It sounds inventive.
06:14Good luck.
06:1665 minutes gone.
06:1725 minutes to go.
06:22Hi, Christine.
06:23Hi.
06:24Panko breadcrumb fried sweetbreads?
06:26Yes, that's what I'm hoping to do.
06:27Deep frying.
06:28You are unflappable and brave because I'm getting splashed over here.
06:31It's already splattered in my face.
06:33Good luck, Christine.
06:38How are you feeling?
06:38I'm feeling really good right now.
06:39Thank you, chef.
06:40So are you using sweetbreads?
06:41Are you doing liver?
06:42Are you doing a little messy yet?
06:43I know.
06:43I have so much stuff going on.
06:44I don't know which one I'd like more.
06:46Are you looking at a little sampling or a hopper?
06:48Yeah, I think so.
06:49Because I'm going to do a fried sweetbread, a grilled sweetbread, and then a pate.
06:52So it's going to be awfully good.
06:54I love the idea.
06:55Good luck.
06:56Thank you, chef.
06:58I'm quite intrigued by Stacy's braised heart sliders.
07:02It's awesome.
07:03Ryan's looks amazing.
07:04He's very comfortable cooking a really nice crispy sweetbread.
07:07Now it's all about putting it together, but really cool techniques.
07:11Christine's going to be doing a breaded sweetbread.
07:13So some great ideas coming out there, and it smells amazing.
07:15It smells really good.
07:19Just under five minutes to go.
07:22Taste everything.
07:23Holy that's good.
07:25Get that food on the plate.
07:26Your last 60 seconds.
07:29Remember, we're looking for one stunning dish.
07:32Last 10 seconds.
07:33Last 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
07:45Well done.
07:47Throughout the mystery box challenge, the judges taste elements of all the home cooks' dishes
07:52as they come together.
07:54They now take one last look to choose the top three standouts, and the winner of this challenge
07:59will receive a major advantage in the next round.
08:02My heart's racing and almost pumping out of my body, and you know that feeling you get
08:06when you just know.
08:08You just know you're going to win.
08:10You know you did this.
08:12The first dish that we were blown away by was intricate.
08:17It almost looked like one of the dishes that we would stick in our restaurants.
08:21That dish belongs to Becky.
08:26Really good job.
08:31So, what is the dish?
08:34I have a chicken liver pate on buttered toast, and then grilled sweet bread with balsamic onion
08:40and shiitake mushroom.
08:41And then on the other side, I have a flash-fried sweet bread.
08:52You know, it's a bold move, but it works beautifully.
08:58Great job.
08:59Well done.
09:03Delicious.
09:04Any one of these on their own could have brought you up here.
09:07Really good.
09:08Good job.
09:13You used three different techniques, three different styles, three different textures,
09:16so if you're thinking as a menu item, I could probably serve this as an appetizer in a restaurant.
09:22Well executed.
09:23Good job.
09:23So much.
09:24The next dish utilized the sweet breads.
09:29Cooked them perfectly, and the plating was beautiful as well.
09:33The next dish belongs to...
09:41Ryan.
09:43I'm disappointed that Ryan's in the top three.
09:46Grrr, you know?
09:47He's kind of like the dark cloud of the group.
09:49All right, walk me through it.
09:50I cooked the sweet breads in bacon fat, and I also drizzled around the outside of a plate
09:56shallot curry oil.
10:06Sweet, sour, salty.
10:12So balanced.
10:14It's a great dish.
10:15I don't know if you could have done this better.
10:16Great job.
10:17Thank you so much.
10:20Delicious.
10:23That works.
10:24You work.
10:25We're happy.
10:26Good job.
10:27Thank you so much.
10:28I really appreciate it.
10:30Good job.
10:32And the last of the three top dishes, a very, very simple and smart dish that looked perfectly
10:40suitable for any of our restaurants.
10:42That person's dish is Christine.
10:51Well done.
10:56Christine's the most amazing woman I think I've ever seen in my entire life.
10:59She just amazes me at what she can do.
11:01I just basically deep fried some sweet breads that I had battered in panko, and then served
11:07it with some bok choy.
11:17Really terrific.
11:19A great accomplishment.
11:20Thank you so much, sir.
11:21Congratulations.
11:27It's delicious.
11:28And it's got that soft, creamy texture on the side, which very rarely hit.
11:32And we all spotted this right away.
11:33They are cooked to perfection.
11:35Great job.
11:36Well done.
11:37Thank you, sir.
11:37Really well done.
11:38Yeah.
11:40Please.
11:40I mean, I'm so proud of this guy.
11:45I'm so proud of this guy.
11:46Like you said, it was just a little bit.
11:47It was a two-seater.
11:48Becky used the sweet breads to this.
11:49I think one would have smart enough to do it by.
11:52If he had replayed at that, it could have been a number of our restaurants.
11:58Well done.
11:59All three of you.
12:01I mean, you've just made our jobs so much more difficult.
12:04Becky, a trio.
12:06Brilliantly executed.
12:07Ryan, a dish that could have been picked up and dropped into any of our restaurants.
12:12Delicious.
12:14Christine, it's very rare you cook a sweet bread from raw and get it that crispy after dipping it.
12:20That's quite an accomplishment, let me tell you.
12:22But there is one winner.
12:25There is one dish that did stand out inches in front of the competition.
12:32I haven't won a single competition yet.
12:34I want to win this challenge so badly.
12:38The dish of the day.
12:40I definitely want to win a mystery box.
12:43Everyone's pretty much competing for their lives at this point, so I would do anything to catch that break.
12:48In a very awkward challenge.
12:51Say it.
12:52Say it, Gordon.
12:53I want to hear my name.
12:54Belongs to...
12:55Ryan.
12:57Great job.
12:58Ryan and I rock, and together we're going to, you know, set this place on fire.
13:03Really good job.
13:05What can I say?
13:06Are you ready to see your advantage?
13:08Yes, chef.
13:09This is huge.
13:10Let's go.
13:14Dude.
13:15I love it.
13:16I love it.
13:16I love it.
13:18Top three is nothing to be upset about, okay?
13:21Congrats.
13:22Doesn't matter, eh?
13:23Second place is just first loser, you know?
13:25As the winner of the mystery box challenge, Ryan is now in control of the elimination test,
13:32where at least one person will leave the competition.
13:35Welcome to the MasterChef Pantry.
13:37But the one thing he can't control is the theme of the challenge.
13:40As always, that is in the hands of the judges.
13:46The theme of today's elimination is fresh versus convenient.
13:50Given the choice, any chef would use only the freshest ingredients.
13:54But sometimes you have no choice but to cook with convenient ingredients.
13:58Food that's frozen, canned, or dried.
14:01This first ingredient comes from the sea.
14:04That ingredient is ahi tuna.
14:08Oh, I love cooking ahi tuna.
14:10A whole ahi tuna can sell for upwards of $5,000.
14:14But this right here is available at any supermarket for under two bucks.
14:19And the second ingredient is a meat enjoyed by people in almost every country around the world.
14:25It is the most amazing ham.
14:28A stunning bone-in ham joint.
14:32Gorgeous.
14:33And then, of course, there's this canned ham.
14:35Millions and millions of these cans are sold in houses across the country every year.
14:41The third and final ingredient is cooked in kitchens from Baltimore to Bangkok.
14:48I'm talking about crabs.
14:51These babies can sell for up to $60 per crab.
14:55Or you can get six ounces of canned crab for about ten bucks.
15:00You are in a unique position.
15:03You don't just have one major advantage right now in this competition.
15:07You have three advantages.
15:13First, you'll get to choose which of these three ingredients everyone will cook with today.
15:18Your second advantage, you will not be cooking.
15:21Yeah.
15:22You are safe from elimination.
15:24Awesome.
15:25So what protein do you want your competitors to cook with today?
15:32I'm going to choose the crab, chef.
15:33That little guy is going to send home some of my competition, I think.
15:38Right.
15:39Now, for your third and final advantage, you, Ryan, will get to decide which seven of your competitors
15:48will be cooking with fresh crab and which seven will be cooking with canned crab.
15:55Time to throw some people under the bus here, right?
15:57It's bus driver coming through.
15:59So you are now in control of this competition.
16:02This is like the best information ever.
16:04I'm feeling amazing right now.
16:06I'm feeling like I'm in the driver's seat of this competition.
16:09And I'm thinking that everybody else should be really worried right now.
16:13First competitor is Becky.
16:16Canned or fresh?
16:18She's getting canned.
16:19Why canned?
16:20Because it's definitely not as pretty of an ingredient that she could make look nice on the plate.
16:24Smart.
16:25Next one is Christine.
16:27Are you worried about how good she is?
16:28She's definitely got an amazing palate.
16:30And that dish that she had in the top three earlier today was quite impressive.
16:34And so she's definitely a dangerous cook.
16:36I think she might be a little bit thrown by working with the fresh crab.
16:40And I think it might be a little bit of a tougher ingredient for her.
16:42So I'm going to give her fresh crab.
16:44Fresh crab.
16:45You're clever, Ryan.
16:46I have to tell you.
16:47No more Mr. Nice Guy.
16:48This is the biggest advantage in the history of MasterChef.
16:51I get to choose which cooks get to cook with fresh crab.
16:54I don't think he knows what to do with it.
16:56She's definitely not a threat.
16:57He's on his way out.
16:58And who's going to have to cook that crummy canned crab?
17:01Let's give it to her.
17:02Oh yeah, I can beat him.
17:04She's weak.
17:05And I'm going to play this game as strategically as I can.
17:08She's like very easily flustered.
17:11Tali and Felix.
17:13Tali's my partner in crime.
17:15He's the other half of the dream team.
17:16Giving him the fresh crab will ensure he at least sticks around a little bit longer.
17:20Let's give Felix the canned crab and Tali the fresh crab.
17:22Interesting.
17:24There you have it.
17:27Psychological warfare is now in full effect.
17:33Okay, Ryan.
17:36You can go straight up to the balcony.
17:40Thank you very much.
17:41Off you go.
17:41I said to you, there's always a huge advantage when you win a mystery box challenge.
17:48So Ryan gets to skedaddle upstairs and look down everyone's shirt, which I'm sure he's enjoying
17:54because he's a perv.
17:56That's right.
17:57Ryan will not be competing in this elimination test.
18:00The ingredient Ryan chose for all of you to be cooking today is the most amazing crab.
18:17But there's a twist.
18:21Today, half of you will be cooking with live Dungeness crabs straight off the boat.
18:27The other half of you have to use some culinary magic on the variety of crab that comes in the can.
18:36I think I'm the only one in the MasterChef kitchen that's hoping for the canned crab.
18:41So, how did we decide which half got the fresh and which half got the canned?
18:47Ryan, how did we choose it?
18:50I got to choose.
18:52Dun, dun, dun.
18:53I know immediately that Ryan is going to give me the canned crab.
18:58I hate his face.
19:00He's one of my closest friends here.
19:01I just know Ryan has given me a real crab.
19:04I don't know if Ryan knows that I dislike him.
19:07I've made it pretty apparent.
19:08So, we'll see what happens.
19:09The rest is sure you've got sufficient time, 60 minutes, to create a stunning, delicious crab dish.
19:14Your 60 minutes starts from now.
19:19Good luck.
19:21Once they discover what Ryan has chosen for them, the contestants have only five minutes in the pantry to grab all the ingredients they'll need to create a dish worthy of remaining in the competition.
19:31Whoa.
19:32I hope Ryan gets crabs.
19:42Oh, come here, little guy.
19:44Ryan totally hooks me up.
19:45He gives me the biggest, freshest crab on the table.
19:48I am so stoked right now.
19:50You don't like me much.
19:51Sorry, buddy.
19:55Ah!
19:55No, it's alive!
19:57Oh!
19:57How do you touch it?
19:59Oh, my God.
19:59Pick it up from behind so that the cloth can't get you.
20:02Ryan's wrong.
20:03I definitely know crabs.
20:04I know how to cook a crab.
20:06I know how to pick a crab.
20:07And I know how to season a crab.
20:11Christine, you got alive.
20:13I knew it.
20:14Okay.
20:14How's it wrapped up?
20:15No, it's not wrapped.
20:16It's not wrapped?
20:16No.
20:16It's just in a bowl?
20:17No, it's not in a bowl.
20:19It's in your shopping cart.
20:20So, it's just moving around?
20:21Yeah, it's just moving around.
20:22Can I beat it with my cane?
20:25What do you need?
20:26What kind of a gives a live crab to the blind chick?
20:32Oh, my God.
20:39I'm pretty scared and nervous.
20:41I do fear.
20:42I don't know where the crab's pinchers are.
20:44So, I'm a little afraid that it could turn around and just get me on my hand.
20:51Tough on this one.
20:51Mm-hmm.
20:52Fresh crab, what would you do?
20:53I'd make a stock right away, poach off my crab, get the meat out of the shell.
20:56God, that's hot.
20:57And then last 15 minutes, do a risotto, fold in the crab meat.
21:01With the canned crab, I think that you've got to really play into adding flavor.
21:05I'd go to a salad, maybe some boiled eggs, some frisee, lardons, and some sort of highly acidic acid.
21:12If I was using the canned, I'd put that with the chili, the lime, because that can needs help.
21:16Ryan's strategy.
21:18How do you think he did?
21:19Yeah, I mean, he's dealt some dysfunctional cards.
21:21I mean, Christine is seriously pissed off with the fresh crab.
21:25Sure.
21:25Got it.
21:26Got it.
21:26Got it.
21:27Going in.
21:27She's going to spend literally half the time in the challenge just getting the thing threat.
21:33Then what kind of dish did you make in 20 minutes?
21:35That was a very tough blow to her.
21:36Now, she's a tough competitor, and maybe he really wants her out.
21:39And if that's what he was intending, he might get it.
21:41This is a little daunting for me.
21:49Man, I need to work out.
21:54Got it.
21:58It pierced me.
22:00Medic.
22:03It's not too deep?
22:04No.
22:06There you go.
22:11Monty, what did you get?
22:16Canned crab.
22:17How do you feel about that?
22:18Ryan has a problem with me because I called him out because he asked me to show my nipples
22:22to the troops because our pork was all .
22:24And I was like, dude, have some respect, man.
22:26You don't do that.
22:27You know what?
22:28him, dude.
22:28Haters are my motivators.
22:30I gave her canned crab because I don't like her.
22:32I want her to cook a crappy dish.
22:34So what are you going to be doing with this canned crab?
22:35A scotch egg made with crab instead of sausage.
22:38Wow.
22:38Monty has been riding my last nerves lately.
22:41I want her in the bottom three so that nobody thinks that she can cook, which she can't.
22:48I think Ryan dealt me a very dirty hand today by giving me this pretty disgusting looking
22:52meat.
22:53I'm probably going to take Ryan down after this.
22:55He got to go after giving me this bad crab meat.
22:57Ryan, Frank.
22:58Hey, chef.
22:59So I look back and I see Frank making pasta and I'm like, damn, is this the only thing
23:04this kid knows how to make?
23:05What the hell?
23:06Every time you're in this kind of situation, you go to your comfort zone, you stick to
23:09Italian.
23:10Are you a one-trick pony?
23:11Do you have anything else up your sleeves?
23:13I don't think I'm a one-trick pony.
23:14I'm going to show you some more stuff I can do.
23:16Let's hope you're here long enough to do that.
23:18Yeah.
23:23Tali, what's up, brother?
23:24Ryan gave me the live crab because we're buddies and he knows that live crab is definitely
23:30much better than the canned stuff.
23:32What are you worried about?
23:33I'm just worried that, you know, I'm not in the bottom three anymore.
23:35That's pretty much my biggest fear.
23:37Okay.
23:38Good luck.
23:39Taste everything.
23:40Start thinking of the final stages of putting that dish together.
23:44I'm actually, for the first time in this competition, fairly relaxed.
23:48So I think I'm in fairly decent shape.
23:51I've never worked with a crab before like this.
23:53First time for everything.
23:54Ten minutes left.
23:57Right, Helene.
23:58Yes.
23:59Look at the ingredients from there.
24:00I know.
24:01All the way to here.
24:02I like options.
24:02What in the hell are you doing?
24:03How many dishes are you doing?
24:04Just one.
24:05Just one.
24:06What is it?
24:06Crab soup.
24:07A crab soup.
24:07A tomato-based crab soup.
24:08Okay, so it's one portion, not ten portions.
24:10Correct.
24:10I haven't seen you win anything yet.
24:12I've been struggling.
24:13You've been struggling.
24:13I've been struggling because I don't work well under pressure and I need to, I know where my weakness
24:17is.
24:17I need to find.
24:18You don't work well under pressure.
24:21Wow.
24:22Have you any idea what's coming next?
24:25It's just going to keep getting harder and more rigorous.
24:27Good luck.
24:30Guys, five minutes to go.
24:34It's quite interesting when you look at the strategy that Ryan took in terms of trying to protect
24:39his main time.
24:40I think he shot himself in the foot because he doesn't know if it's a paella.
24:44He doesn't know if it's a bait crab.
24:46Lack of vision, lack of clarity.
24:47Yeah, it's like the ADD cook.
24:48You know what I mean?
24:49Helene, also, same thing.
24:50I think that she has no idea what she's doing.
24:52Yeah, and she's from the eastern shore of Maryland.
24:54That's like Crabville, you know?
24:56She should be able to do this blindfolded.
24:59Christine is working through that crab.
25:01I thought it would be more of an issue, but look at her.
25:03She's getting all the meat out, cracking it up, going with a sense of feel.
25:06Amazing.
25:08Here we go.
25:0960 seconds to go.
25:10Come on.
25:11Last minute.
25:12Make this count.
25:13Chiny those plates.
25:14Get them looking stunning.
25:1710, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
25:28Well done.
25:31You, down to your station, please.
25:35Must have been lonely up there.
25:36Okay, let's start off.
25:40Tally.
25:43Tally got a live crab to work with.
25:46Shocker.
25:48Tally's my partner in crime.
25:49I can't afford to have Tally go home.
25:53Jeez, looks like a horror movie.
26:00Do you see that?
26:01Where's the crab?
26:01Where's the whole, all the, all the, the backfin crab meat in the middle?
26:06I put it in the sauce.
26:07Wait a second.
26:08We gave you a $60 crab, and you took the backfin meat and did what with it?
26:12Well, I put it, I put a little bit in the sauce.
26:14I made like a stock out of it.
26:16I mean, this, especially with the rice in the middle, what am I supposed to do?
26:19You know, am I supposed to pull it out and eat this as I like scoop in and, and hopefully,
26:25you know what I mean?
26:26This is stupid.
26:31I'm sorry.
26:31Ryan, what'd you do to this guy?
26:33Did you want to send him home?
26:34Um, no.
26:37Ugh.
26:39I give Tally a beautiful crab plucked from the sea, and he totally screws it up.
26:46What is that?
26:47If Tally goes home, I'm on my own.
26:51Based on that performance, I start packing my knives as I was you.
26:56You're not seeing the art behind the plate here.
27:00It's, like, mind-boggling.
27:02Honestly, I feel like my stuff is so good that they can't even see the potential.
27:09Next, it's Joshua.
27:13What is this?
27:14This is a Thai crab trio.
27:16Canned or fresh?
27:17Canned.
27:17All right, let's see if it's a slam dunk.
27:19What do you got?
27:20I initially made the Thai crab curry.
27:23At the last second, I tossed in some jasmine rice.
27:25I was thinking the whole time, I was like, I need to make it real quick spicy.
27:30Yeah.
27:36Spicy good.
27:37Okay, great.
27:37Very bold, very spicy.
27:39This dish rises to the top.
27:41That's good.
27:42Good job.
27:44Okay, Mike.
27:47Ryan, what is it?
27:48It's my attempt at a crab bisque.
27:51I've never worked with a live crab before.
27:56You've taken fresh crab and you've processed it, so it's like canned.
28:02Damn.
28:04Okay, Tanya.
28:05It's Thai green curry with crab.
28:08I wanted to do a very authentic Thai curry, and I wanted there to be heat, but not an overbearing
28:13amount of heat.
28:18That is a shining example of balance.
28:22Good job.
28:23Frank.
28:24That's homey riqueta pasta with semolina flour and water.
28:28It's a punta nesca sauce with canned crab.
28:36Frank, what's wrong with this dish?
28:37You tell me, because you know.
28:39It's not balanced, really.
28:40There's way too much crab in there.
28:42Exactly.
28:42This is like hamburger helper.
28:45I'm going to have to step outside the box and make some different kind of food,
28:48or else I'm going to get eliminated.
28:49I'm not going to be making pasta anytime soon.
28:51I'm going to show you guys I can do some other things.
28:52You might not be here to show us, Franky.
28:56Christine, let's go, please.
29:01Okay.
29:04Tinned or fresh?
29:06I got the live crab.
29:08Visually stunning.
29:10Are you really blind?
29:12Yes, chef, I am.
29:14What color eyes have I got?
29:16I have no idea, chef.
29:17I've been asking people here actually to describe all of you to me so I can figure out what you
29:21all look like.
29:22I'm tall and thin.
29:23Joe's short and fat.
29:25All right, I'll make a mental note.
29:27Okay.
29:29What is that there?
29:30I was thinking about ceviche.
29:32I kind of went for something that was like more of a cocktail with tomato juice.
29:36It's delicious.
29:47Thank you, chef.
29:48It's fresh.
29:48It's fragrant.
29:49You cook every freaking time like an angel.
29:54Good job.
29:55Thank you, chef.
29:55Seriously.
29:56Brian, you that one up big time, let me tell you.
30:00Because there's no disadvantage here.
30:02Really good job.
30:03Stay on that.
30:04I'm telling you.
30:06Great job.
30:10Brian, come on.
30:13A taste.
30:14A special treat for you.
30:15Yeah, it's really awesome.
30:26You knocked it out of the park, Christine.
30:28Thanks.
30:30I want to prove to Ryan that you did try to screw me by giving me live crab, but I turned around
30:34and made it into something awesome.
30:39Helene, let's go, please.
30:42What kind of crab did you get?
30:44A fresh Dungeness crab.
30:45What did you do?
30:46It's a Maryland crab soup.
30:48A little bit thicker than I had anticipated, but it has the flavors and the essence of what
30:52I was looking to create.
31:01You've done a great job of taking a beautiful $60 Dungeness crab.
31:10Making it taste exactly like canned crab.
31:17Sorry.
31:21It's almost more like a jambalaya or something.
31:24You know, when you put that on a fork, it looks like shredded wheat, you know, like cereal.
31:29Waste of a great product.
31:30Is that salt on top of the cornbread?
31:36On top of the cornbread?
31:38I did add salt to the, uh...
31:39Added it or dipped it in it.
31:41If you asked me to pay $25 for that, uh, I wouldn't pay you $0.25 for that bulk.
31:51I'm surprised.
31:53I'm really surprised.
31:54Shocked.
31:55Embarrassed.
31:55It was a disaster, and I feel terrible.
32:00Last up.
32:01Monty.
32:03I'm pretty sure I'm in the bottom three.
32:06I'm looking at my soft-boiled eggs that are covered in canned crab, and Ryan gave it to
32:12me.
32:13But I'm not going to give Ryan the pleasure of seeing me sweat.
32:17What were you smoking when you came up with the idea of a crab scotch egg?
32:22I'll be happy to have the last laugh when Monty is walking herself out of the MasterChef kitchen.
32:36You see...
32:39It's f***ing delicious.
32:41Oh, my God.
32:44You're a freak, because it works.
32:47There are chefs in this town that would love to have that on their menu tonight.
32:52It's bloody delicious.
32:53You are not a fluke, my darling.
32:54Well done.
32:59This is a great dish.
33:00It's delicious.
33:01It's a great idea.
33:02I really like it a lot.
33:05So, why can't you bring that confidence to your presentation?
33:09What's stopping you?
33:11I don't know.
33:12There's a sadness that I think I see in your dishes sometimes.
33:20You know, I just got divorced.
33:21I think it's still, like, messing with me.
33:24Well, he's missing some great cooking.
33:28Bloody good job.
33:31Smile, Monty.
33:32Smile.
33:33Smile.
33:33Smile.
33:33Smile.
33:34Smile.
33:35Wow.
33:36How does that taste, Ryan?
33:40We've got some serious thinking to do.
33:43I mean, I thought the awful challenge was testing.
33:45We did not expect to see so many highs with canned crab.
33:49Great job, guys.
33:50Great job.
33:52Awesome.
33:53Good job.
33:55I haven't seen any crab scotch egg anyway.
33:57I haven't seen that.
33:57It's such a cool idea.
33:59Christine, that was a sexy dish.
34:01Thanks, man.
34:03I wish you could taste it.
34:04Josh is incredible.
34:05I don't see myself seeing eye-to-eye ever with these judges at this point.
34:09They just don't like anything I put up.
34:10So who do you think is going home?
34:12Going home, telling.
34:13Telling.
34:15He's been down there, too.
34:16His bromance friend put him there.
34:19Are you okay?
34:20I'm not trusting myself.
34:21I'm not doing what it is to my heart.
34:24I'm doing what I think they want.
34:25And that's not okay.
34:28Okay, guys.
34:28Back to your stations, please.
34:29Two of the dishes were absolutely spectacular.
34:34Head and shoulders above the competition.
34:38The first spectacular dish that we all agreed showed a brilliant use and understanding of exotic spices.
34:48That dish belongs to Josh.
34:52That was a great dish, but it wasn't the winning dish.
35:00The home cook that clawed their way to the very top.
35:09Christine.
35:10I'm pretty much on cloud nine at this point.
35:17Everyone is starting to recognize what I'm doing.
35:20I am a force to be reckoned with.
35:22Really well done.
35:23Christine, Josh, both of you are now team captains for our next challenge.
35:30This elimination challenge comes with a departure.
35:34We normally just bring three of you up.
35:37But today, with sport for choice, there's four of you coming down.
35:42The first dish, I think we all agreed that it showed this individual had a limited range.
35:47That dish belongs to.
35:52Frank, come down, please.
35:55That wasn't a good one.
35:56You know it.
35:57The second dish, please step forward.
36:02Tolly.
36:06The third dish, Cowboy Mike.
36:12The fourth person, Helene, let's go.
36:18Three out of the four got fresh crabs.
36:21How the hell do you get in the bottom four and you got a fresh crab?
36:25It's freaking ridiculous.
36:27There's no excuse at this level.
36:30Frank, Mike, both of you step forward, please.
36:37Frank, everybody here thinks you're a contender.
36:41We don't feel the same.
36:43Not after that dish.
36:45Mike, you had a fresh crab.
36:49One of the most delicious ingredients anywhere in the country.
36:52And you masked the flavor with flour.
36:57Two very different home cooks.
36:59Both of you have one thing in common.
37:04Both your dishes were not the worst, too.
37:09Back to your stations, please.
37:11Bottom two again, I'm just waiting for my death sentence.
37:18That's what it is.
37:19It's like you're waiting to die.
37:21Charlie, Helene, this is becoming a familiar sight.
37:24I know that my dish was not up to par.
37:27I feel humiliated.
37:28I just feel really embarrassed and quite frankly scared.
37:32Charlie, you're more confused than anybody in this room right now because your food hasn't found its identity.
37:40Before brilliance comes madness, chefs.
37:42Oh.
37:43Before brilliance comes madness.
37:47Helene, if it is a light, healthy style that you're going down, you've got to deliver that.
37:55Of course.
37:56OK.
37:57The person with the worst dish tonight and is leaving the MasterChef kitchen.
38:03Charlie, back to your station and wake up.
38:20Helene, your time in MasterChef is done.
38:27Please put your apron on your station.
38:28Thank you, gentlemen.
38:29And continue the dream.
38:30Leaving here is admitting failure, and that's always hard.
38:31It's a big blow to your ego.
38:32I came to this competition because I wanted to share my food philosophy with America.
38:47But perhaps my mission is not here, but elsewhere.
38:52I'm going to pursue my dream, and I'm going to pursue cooking with the same, if not more, enthusiasm as I ever have.
39:00Helene, who's going to win MasterChef?
39:04Frankie.
39:05Thanks, Helene.
39:13We are going on an amazing journey tomorrow.
39:17Get a great night's sleep.
39:20You're going to need it.
39:22Good night.
39:23My master plan to get Monty and Christine out of here didn't work out.
39:28And now I have to start taking out the rest of these douchebags.
39:35Next week on MasterChef, the home cooks get a 3 a.m. wake-up call.
39:40Good morning.
39:41Oh, my God.
39:42To run breakfast room service at one of the busiest hotels in the country.
39:46Feel it. Communicate with them.
39:47It's loud. It's hot.
39:48Nice.
39:49Come on, let's go.
39:50It's insane.
39:51Causing team members to come to blows.
39:53Shut your mouth, dude.
39:54No, you shut your mouth. You need to listen.
39:56Shut your mouth.
39:57The whole thing's a disaster.
39:58Leading to one of the most shocking eliminations yet.
40:03One potato, two potato.
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