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00:02It's knockout week on MasterChef, and the 10 remaining cooks have all felt the heat of their first professional kitchen.
00:14We really need to speed up on these donuts now.
00:16Let's push on food now, please.
00:18The restaurant experience was really the cream of the crop.
00:21Now I've come back with the fire in my belly.
00:23Now they're back to fight for their place in the semi-finals.
00:28It's really hot, isn't it?
00:30Knockout week has been intense, so I'm only assuming it's going to get hotter from here.
00:34I'm on the brink of the semi-finals, but I'm also on the brink of a nervous breakdown.
00:41We've seen that they can cook, but we are looking for a champion.
00:46We have ten cooks in the kitchen today.
00:49The pressure is on because ten will soon become eight.
01:06Welcome back to the MasterChef kitchen.
01:09Look around you, because one of you in here right now will be our winner.
01:16Your challenge today is to make something that we love, the world loves, pizza.
01:24From the dough, to the sauce, to the toppings.
01:27We want you to do flavour combinations that are unforgettable.
01:34Now there's only four pizza ovens out there.
01:37That's going to result in some delicate balancing of when you make your pizzas,
01:43how you build them, and get them into the oven cooked.
01:47At the end of this, our top four cooks will bag a place in the semi-finals.
01:53The rest will have to cook again.
01:56You have 90 minutes. Start cooking.
02:00Pizza sounds simple, but there's so much that can go wrong.
02:03We want perfect dough, thin crust, thick crust, stuffed crust.
02:07Or are we going to have some experimental doughs?
02:09Once I know my dough has risen, then I can relax a little bit.
02:13We want a balanced sauce.
02:15We want creativity from the toppings.
02:18But everything must complement each other.
02:23My family has been eating a lot of pizza,
02:25and yesterday they were just like,
02:27we just want a chicken curry, please. Thank you.
02:31Sabina is wonderful with Bangladeshi spices and dishes.
02:35She has a great command of flavour.
02:39Look at the pizza chef at work.
02:43My pizza today came to me in a dream.
02:46I woke up and I made it, and everybody that ate it has loved it so far.
02:49I'm going into Korea and China,
02:51making a base that has a roosted pepper and gajujang sauce
02:55and a glazed duck breast with a hoisin sauce
02:57with pickled shiitake mushrooms.
03:00If it works, then it's a good thing.
03:04Sabina is doing a Korean-Chinese twist on a pizza.
03:10She's going to cook a duck breast
03:11and then glaze it in a hoisin sauce.
03:13I don't want the duck to get overcooked.
03:16Quack, quack.
03:19She's going to make spicy pepper sauce
03:22which will have some Korean paste inside.
03:24This will be a method to this.
03:27Woo-hoo!
03:28There's a lot of big flavours going on in this pizza.
03:31But then when you're adding in some pickled red onions
03:34and shiitake mushrooms,
03:36I'm starting to get a little bit nervous.
03:39Bangladeshi person making pizza.
03:41I've known you.
03:44Daniel likes to celebrate vegetables
03:46and cuts of meat that are often forgotten.
03:50These dishes are huge flights of the imagination.
03:53He never plays it safe.
03:56My pizza today is five cheese stuffed crust.
03:59I'm stuffing a crust with Glamorgan sausage.
04:02Glamorgan sausage is basically a peasant food from the 1800s.
04:08When bread and cheese was readily available,
04:10some inventive person thought,
04:12right, I'll make something that looks like we're eating
04:15a decadent meat sausage,
04:16but it's made out of cheese and bread and leeks.
04:20Daniel.
04:21There's no way you're playing it safe.
04:22Any testicles in this one?
04:24No.
04:25But I feel that I'm at the point now
04:27where the well of my ideas just keeps getting deeper,
04:30so I'm really, really enjoying that.
04:31What else could I expect from you, Daniel?
04:33Something very unique.
04:37Daniel is all about leeks, bread and cheese.
04:42I love a stuffed crust.
04:44Good.
04:45He's going to do a tomato sauce,
04:48which is going to have, like, gin inside it.
04:51Then, on top, I've got four different cheeses.
04:54These are all me cheeses.
04:56They're all me cheeses.
04:57This, to me, sounds quite rich.
04:59I really hope they all complement each other.
05:02Stuffing the crust can be really tricky.
05:05You don't want the ingredients burst out of the dough
05:07while it's cooking.
05:09Lots and lots to do.
05:10A lot in my head right now.
05:12OK, guys, that's 30 minutes gone.
05:18Kristin is Australian.
05:19She loves Asian flavours.
05:22She very rarely puts her foot wrong.
05:25Kristin has shown us bags of ambition.
05:28The dishes she has given us have really wowed us.
05:33Looks like I'm making a fruit salad, eh?
05:35My dish today is an okonomiyaki pizza.
05:38An okonomiyaki is a Japanese cabbage pancake
05:42finished with a Japanese barbecue sauce.
05:45I have taken that pancake and turned it into a pizza.
05:50I'm not going to lie, Kristin,
05:51there's not a lot of predictable ingredients on this bench.
05:54I think it's going to be quite delicious.
05:56The main topping would be cabbage, spring onion,
05:58and then some prawns with pancetta.
06:00I have used the dashi and a Japanese beer in the pizza dough.
06:05Okonomiyaki.
06:05It's just layered flavours, which is what a pizza is.
06:11Kristin is making this Japanese brown sauce, tonkatsu.
06:15It's a sweet sauce.
06:17It's got dates in it, plenty of spices, apricots.
06:21So now for my next trick, I have to fit this bowl of sauce in here.
06:25I need to be able to taste all these various elements.
06:28Look at that.
06:30Adding the dashi and the beer to her dough is very exciting.
06:35I was in Osaka when I first had okonomiyaki, and I tell you what,
06:38that cold beer that went with it was the best thing in the world.
06:41I am, though, a little bit worried in how that might affect the dough.
06:45Too much alcohol.
06:47Sometimes yeast starts to slow down.
06:53From Matt so far, we have seen so many Japanese flavours and techniques.
06:59This creative flair is really coming out.
07:02My pizza today is based off the signature dish at one of my favourite Turkish restaurants.
07:06Me and two of my best mates went there a lot in our 20s.
07:09This is sort of my homage to it.
07:12So I'm making a lamb offal mix pizza.
07:15This is heavily spiced lamb mince, lamb fat, minced lamb heart and minced lamb liver.
07:20Then I'm making this sort of green goddess style yoghurt sauce, a lamb liver hot sauce as well.
07:25You are always full of surprises, so good luck.
07:28Thank you so much, Grace.
07:30Matt is going to balance this robust lamb offal flavour with this green goddess dressing.
07:39Lots of herbs, lots of yoghurt from Matt.
07:42This is a departure.
07:44OK.
07:45Because this is Middle Eastern cookery.
07:51Sean, our meat and two veg cook.
07:54Each challenge that we've thrown at Sean, he has managed to refine the presentation and refine the flavour.
08:01I've got to do something of these now.
08:03Normally you just cut open the cellophane from the packaging.
08:08Come on, come out to play.
08:10All right, Sean. What's your pizza?
08:12Seafood pizza.
08:13I'm doing prawns, scallops, mussels, there'll be some samphire on there and squid ink in the pizza dough.
08:19The whole dough will be black and this is a real struggle because you know when it's cooked by the
08:24colour.
08:24Well, this is black from the word go, so I don't know if it's burnt, perfect or what.
08:32Sean, he's taking us to the seaside.
08:35The mussels were in the fridge and they need to go on, so I kind of had to step up
08:39a little bit.
08:39Sean needs to be really clever when it comes to his shellfish because they all need to cook evenly at
08:46the same time.
08:47Let me shove that down there.
08:48Cooks love squid ink. They love the drama of it. They love how it turns everything a little bit gothic.
08:55Give it a nice dramatic black colour. This is also going to add to the flavour.
08:58But in the wrong hands, it can just end up being a bit gloomy and not that delicious.
09:04I'm hoping with the other colours, we're willing to make it pop more.
09:07We will be all right.
09:10How long have we got left?
09:11We've got one hour to go, people!
09:13And I am loving the ambition in this room.
09:17Very messy.
09:20Jim's an exciting cook.
09:22He's got a great understanding and appreciation for Sri Lankan flavours and dishes.
09:28Jim, tell me all about your pizza.
09:31I'm making a sweet pizza today, inspired by something I ate in Brazil.
09:34There's a pudding called Queijo Gine.
09:37It's condensed milk in a dulce de leche, cheddar cheese, some coconut, crushed pistachios, mascarpone and raspberries,
09:44which I'm putting on a pizza.
09:46Cheddar cheese. I didn't think it would work when I tasted it, but I loved it.
09:50It just cuts the richness of the dulce de leche a little bit.
09:53I love basically any pudding and this is a pudding I've never heard of before.
09:57The pressure's on. Thank you.
10:01Jim's dessert pizza is inspired by a Brazilian tart.
10:05My dough's gone a bit stickier than usual.
10:08It's not every day you see cheddar cheese with raspberries.
10:12It's going to sprinkle on the base before pouring dulce de leche.
10:15Really try to be tidy.
10:17Dulce de leche is a condensed milk that has been boiled until it turns into a very dark toffee-like
10:23caramel.
10:24If Jim gets the balance right with cheddar, this could work.
10:29It should be okay.
10:32I'm doing all of my dough by hand, which is a real workout.
10:36But it's the way an Italian grandma would do it, so it's the way that I'm going to do it.
10:40Jenay time and time again has shown us that she can take an everyday food item and transform it into
10:46something that is unforgettable.
10:49So for this one I really wanted to champion vegetables.
10:52Highlight how good a pizza can be when you're just using the things that you can find in your fridge
10:57at home.
10:59What are you making us?
11:00I'm going plant-based today.
11:03So the base is tomatoey, spicy Esme.
11:06Esme is a Turkish sauce.
11:09And then I'm going to put some mushroom shawarma on top with some baba ganoush, red peppers.
11:14Where does this idea come from?
11:16I want to see what I can do when I don't have all the normal things that I normally cook
11:20with, like meat and dairy, and see if I can make something delicious.
11:27Jenay's wants to marinate those mushrooms in her risa.
11:30Give them almost like a meat-like texture.
11:33Made like a pokey thing.
11:35There's lots of flavour going into Jenay's sauce.
11:38I am roasting some vegetables.
11:41She's going to have peppers, garlic, tomatoes, sumac.
11:45I want the veggies to be charred, not burnt.
11:48Really going to pack a punch.
11:51I'm just focused on not burning my eyebrows off.
11:54Baba ganoush.
11:55Smoky, garlicky aubergine.
11:57I'm not quite sure where it's going to fit on the pizza, but I like eating it.
12:03Charcoal powder burning to make the dough black.
12:07Tony is brave.
12:09He takes a classic combination and somehow transforms them into something quite incredible.
12:17I've always been a fan of pizza.
12:19In fact, the first dish that I ever cooked with my son was a pizza, so it's something that rings
12:24true to myself.
12:26Tony, what are we getting today?
12:29So, we're working a massive dairy plant.
12:30We've got nearly 500 people on site from all four corners of the world.
12:34And this is an East African-inspired dish by the people that I work with, basically.
12:39It's going to be a black pizza inspired by a flatbread from Somalia.
12:43Then on top of that, tomato sauce, which is a blend of countless different spices.
12:48You're going to have goat, pickled okra, and then you're going to do a plantain ketchup.
12:52Well, that is a first for me.
12:58Charcoal, you have to be so careful.
12:59Sometimes it alters the texture.
13:01It can be a bit drying, so I really hope Tony gets the balance right.
13:07Get out.
13:08I've never had goat meat on a pizza before.
13:12Hopefully it's nice and moist.
13:14That meat should just fall to pieces, hopefully.
13:17Abandoned.
13:17But, I'm worried about the pickled okra, because I like cooked okra.
13:23I have never eaten it raw.
13:34Nearly there.
13:36Ta-da!
13:37Frankie.
13:38Not afraid of giving herself too much work to do.
13:41She loves to add all kinds of different elements from all over the world.
13:46We never know what we're going to get.
13:49I'm nervous about using a pizza oven with ten of us.
13:52Trying to make sure that we're all in the pizza ovens at the right time.
13:56But I'm not against some sharp elbows today, because it's a competition.
14:00I'm here to win. Get out of my way!
14:04So I'm making a harissa and pomegranate lamb, pulled lamb,
14:07with a cumin sourdough base and a feta and mozzarella stuffed crust.
14:12What's inspired your pizza?
14:13I went on holiday to Jordan a few years back with my husband.
14:16This pizza kind of takes me back to that a little bit.
14:18Well Frankie, this certainly doesn't sound like you're playing it safe.
14:22Absolutely not. Go hard or go home.
14:26Frankie's going to stuff her pizza crust with mozzarella and feta.
14:30She's going to cover the base of the pizza in a soup, spicy, Middle Eastern style.
14:36Herb sauce.
14:37I usually use the mint at my garden, which is covered in, like, spiders.
14:42What?
14:42She's going to top it then with harissa and pomegranate braised lamb.
14:47I'm not catching from the bottom.
14:50Frankie is using a pressure cooker.
14:53OK.
14:54I hate the fact that you can't see the lamb.
14:55Hope that noise is a good noise.
14:58Hoping for the best.
15:01But I'm expecting that lamb to be melt in the mouth.
15:07Antos has shown us time and time again.
15:09He's certainly not a boring cook.
15:12He loves to kind of fuse Polish cuisine with other cuisines.
15:16Today is not the day to be knocking out the world's best margarita.
15:19I've really got to impress the judges with a new idea.
15:24And a twist and a creative way of making pizza kind of shine.
15:30Antos, I see pineapple.
15:32You do.
15:33I am a pineapple on pizza person.
15:34Well, I don't have to convert you, but this is my attempt to convert all the non-pineapple lovers.
15:39I'm a non-pineappler.
15:40Yes! This will end the debate.
15:41So I'm basically taking Mexican tacos, so tacos al pastor, which is essentially charred chipotle and pineapple marinated pork, caramelised
15:50pineapple, a classic tomato sauce, topped off with an avocado crema.
15:54Antos, I cannot wait to taste pineapple the way that you're going to do it.
15:57Brilliant.
16:02Antos is inspired by Mexican taco.
16:04Marinated, cook the pork off, just chopping up into sort of bite-sized bits.
16:08He's going to use chipotle chili in there, and that should give it a really nice, smoky spice.
16:14Pork marinade's delicious.
16:16This pork should go very well with the sweet acidity of pineapple, but often the water of the pineapple is
16:22released on the pizza, making it soggy and sweet.
16:27They don't call me Papa John for nothing.
16:29Look, I'd be really surprised if Antos can change my mind on ham and pineapple.
16:34How long have we got left?
16:35Twenty minutes.
16:36Oh, what am I stressing for?
16:37No, it's a time.
16:39I'm stuffing the stuffed crust with the Glamorgan sausage mix.
16:42You really need to be getting everything onto these pizzas, making them look as beautiful as possible.
16:48Sauce is looking good.
16:50Yeah, all gravy.
16:51I'm confident in the flavours.
16:52It's that pizza oven bit, that's the nervy bit.
16:55They're not just fighting for a semi-final place, they are fighting for a space in that pizza oven.
17:01What the hell?
17:02Hi.
17:03What's the queue?
17:05What's the situation?
17:06Are you using this one?
17:07They need to get those pizzas into those ovens.
17:10Whoa, whoa, whoa.
17:10At the right temperature so that dough is crispy, and they've got a good tear and chew to them.
17:15Come on, baby, don't let me down.
17:17Cook, cook, cook.
17:18I'm worried when they go to shove it in the oven, all the toppings will fly off the pizza.
17:22It's looking okay?
17:23It's looking all right?
17:24We will say.
17:26I'm the pizza gods now, isn't it?
17:27How long are you going to be with y'all?
17:28Three, four minutes.
17:30Italians look away.
17:32Stuff crust, it's burst already.
17:34I've got four, so I've got a spare.
17:36Free oven here if anyone wants it.
17:38Down at 380.
17:40Oh, that is really hot, isn't it?
17:43How's it looking, Tony?
17:44It's very hard to tell when it's cooked, especially when crust is already black.
17:48Guys, six minutes left until you serve us the pizzas.
17:50Okay.
17:52You're going to have to pick up the pace here.
17:53No worries.
17:55Oh, mother...
17:57Sorry, I've made a mess of that pizza.
18:01I've got plenty, so we're good.
18:04I've just pulled the crust a little bit thicker at the sides, and I'm putting slightly less filling.
18:08How are you going to get your place in the oven?
18:10Are you going to fight for it?
18:11Yeah, I am.
18:12I'm from Bangladesh.
18:13It's, like, so overpopulated.
18:15This is nothing.
18:16Here we go, oven.
18:19Bubbling up.
18:20It's looking good.
18:21I'm getting the crust that I want.
18:23Oh, what a dream.
18:24Dream team.
18:26I was so worried about the dough sticking, I almost flung it into the next city.
18:32It's blistering, but it's black, so I don't know when it's cooked.
18:35I mean, that was worse.
18:37This is my boat pizza.
18:39What happened?
18:39I kind of wanted it to be that shape, and it turned out that shape.
18:42I'm replacing the oblong one, so this has to cook.
18:45I'm cutting it down to the wire.
18:46Who knew it could be this stressful?
18:49I've never eaten pizza again.
18:51Kristen, have you got a fear of the pizza oven now?
18:53I've never used one with holes in it, so you put the stuff on and it goes right through.
18:56Good luck.
18:58Nailed it.
18:59Yes!
19:00Guys, you have two minutes left.
19:02Your pizzas need to be in the boxes, and you need to be just putting final touches on.
19:13This has been a chaotic cook.
19:17OK, guys, 60 seconds.
19:22Not the prettiest pizza I've ever made.
19:30That's it.
19:31Special delivery.
19:32Step away from those pizza boxes.
19:38Now, there is a tremendous amount riding on this, and we will not be tasting these pizzas alone.
19:46We have invited a very special guest.
19:50A pizza expert, you might say.
19:53Co-founder of Pizza Pilgrims, James Elliott.
19:57Hey!
19:59Hey, guys.
20:00Hello.
20:01Bye.
20:06Me and my brother both had normal jobs, and we decided to quit in 2011 and buy a three-wheel
20:12tuk-tuk, drive it on a pizza pilgrimage all the way through Italy to learn everything we could about pizza
20:16to bring it back to London.
20:19Business began in 2012 as a humble pizza market stall in the heart of London's Soho, and just over a
20:26year later, the brothers were able to open their first pizzeria a short stroll away.
20:32They now run 28 across the UK, and they've taken the country by storm with their impressive, unique flavours.
20:41We have one foot in Napoli and one foot in the cities that we have pizzerias in.
20:46We like to think we're 80% traditional, and then we break some rules.
20:51We do a carbonara pizza with a few strands of spaghetti on that would be absolutely sacrileggy in Italy.
20:58We're definitely up for some innovation.
21:01Today, we're looking for interesting flavour combinations.
21:04The dough, you want it full of air.
21:06You want a lovely spring in the crust.
21:08I've never met a pizza I didn't like, so if they can come up with something new that is interesting,
21:12some crazy creations, that'd be great.
21:16Hello.
21:17Welcome, James.
21:17Thank you very much.
21:19Hey, guys.
21:20I'm super excited to be here.
21:2214 years in the pizza game.
21:23I'm hoping to see something new and exciting.
21:27Tech program manager Janay's Pizza is plant-based, with a Turkish-inspired roasted pepper, tomato, and chilli esme sauce base,
21:37topped with harissa and paprika oyster mushroom shawarma,
21:44baba ganoush, and vegan feta.
21:49I absolutely love the shawarma mushroom.
21:52Got loads of savoury, umami flavour.
21:54They taste like really slow-cooked meat, and the texture, they've got that little bit of crunch to them.
21:58So, like, these are an absolute win. Love these.
22:02Stunning dough.
22:03It's really light.
22:04It's really airy.
22:06The vegan feta goes really well with your baba ganoush.
22:10I think it's lovely.
22:12I think the roasted pepper base is delightful.
22:16I would quite happily eat all of this.
22:22I'm hoping and praying that it's a semi-final worthy pizza.
22:26I'm keeping everything crossed.
22:30Plumber Sean has served a seafood pizza with a squid ink dough and an anchovy tomato base, and a topping
22:38of king prawns, scallops, mussels, and samphire, finished with parmesan.
22:49You've got this wonderfully cooked prawn, this gorgeous scallop, the high drama of the mussels inside their shells.
22:56That was on a restaurant menu.
22:57I think people would be so excited when that came out.
23:01The problem for me is the dough, which is quite dense.
23:05The middle of the dough is not cooked.
23:09But the tomato and anchovy sauce is absolutely delicious.
23:11It's an amazing base.
23:14Squid ink can be very, very dominant and drying, and it is quite salty.
23:19I think the concept of your pizza is excellent, but there has been some issues in the process.
23:27I'd love to not cook again today, but if I have to, then I will cook my heart out.
23:36Actor and writer Daniel's Five Cheese Pizza has a Glamorgan sausage stuffed crust with Welsh cheese and leeks, a tomato
23:45and gin sauce, and it's topped with goat's cheese, cheddar, caffili, and soft cheese.
23:55I like a pizza pretty burnt, because it actually adds a really great charred flavour, but I think you've probably
23:59danced too far on the line.
24:01But pulling off a stuffed crust is no mean feat. There's no burst seams anywhere, which is impressive.
24:07Leek has its own flavour profile, and I think that, for me, goes very well with the sauce, and I
24:13think that's very good.
24:15It's a very, very rich pizza. The Glamorgan sausage going on, and then you have all of the cheeses.
24:21For me, I think I could maybe only eat one piece.
24:26Kristin?
24:28Creating her take on a Japanese okonomiyaki pancake, communications director Kristin has made a dashi and Japanese beer pizza dough,
24:38a tonkatsu barbecue sauce topped with savoy cabbage, prawns, and pancetta.
24:44It's quite a crazy pizza.
24:50The beer in the pizza dough, I think, is a really interesting choice, because I think what you end up
24:54with is a texture that's almost closer to a brioche.
24:57It's well cooked on the outside here.
24:59Yeah.
25:00I think it's wonderful how you've managed to make the pizza look like okonomiyaki, but it has become very heavy,
25:07pretty stodgy.
25:09The tonkatsu sauce works really, really well, but the prawns are not cooked.
25:15You can see on mine that they're still a little bit blue. They haven't gone pink.
25:23I actually didn't think it was going to be the prawns that were the problem, so I'm really kicking myself.
25:30PhD student Matt's wholemeal flour pizza has a lamb offal base made from lamb mince, fat, liver, and heart, spiced
25:41with cumin, star anise, and sumac.
25:44Pickled shallots, and a chilli, lovage, and tarragon green goddess yogurt sauce.
25:55The offal is so delicious and so moorish. It undeniably has that gamey flavour from offal, but in a very
26:04spicy and interesting way.
26:08Your green goddess sauce, the lovage and the tarragon, it's so creamy, it's so rich.
26:14And then the sharpness of the pickles on top. I think this is very, very nice.
26:20Thank you. Making wholemeal doughs is quite hard, so I'm really impressed at how you managed to get some air
26:25into that crust.
26:26That kind of lamb with pickled onions and sumac all together, I think it's a really well-balanced pizza.
26:32Wow. Thank you.
26:37I don't think I could have got much best comments than that. Honestly, like, delighted.
26:43Music producer Jim's Pizza is inspired by the Brazilian dessert Queja Xinha.
26:49Cheddar cheese, caramel pineapple, and raspberries filled with mascarpone cream, and a dulce de leche sauce.
27:00The dough, you've got the colour on the top, but on the bottom, it's cooked, but it's just not taken
27:05on that lovely texture or the colour.
27:07I think sweet pizzas, they can sometimes be overly sweet, but with that balance of the sous vide pineapple and
27:12the raspberries,
27:13I think the sweetness of the condensed milk is really well-balanced.
27:17For me, that cheddar cheese is pushing it over into almost cheesecake, and you'll be shocked and stunned to know
27:24that I like it.
27:25The raspberries are just raspberries. I know there's a mascarpone cream, there's some cubes of pineapple, but essentially then you
27:32just have condensed milk with cheese and some chopped nuts.
27:35There's not enough going on in this to represent the cook that's standing in front of us.
27:44I'll touch it.
27:45I'm proud of myself for taking a risk on a sweet pizza.
27:49If I should have to cook again, yeah, I'm ready to go back in the kitchen and try and bring
27:54my eye game.
27:56Environmental charity consultant Sabina has made a pizza inspired by East Asian flavours,
28:02with a roast pepper gochujang and garlic sauce, topped with glazed huisin and orange duck breast, pickled red onions and
28:12shiitake mushrooms.
28:17You've rolled out a nice properly sized pizza and you've got lovely soft dough.
28:21Duck was great. It is beautifully cooked. Pickled onions were great.
28:24All in all, I think it's a nice pizza.
28:27I think your duck with the homemade hoisin that has orange and sesame in it is very good.
28:32There's loads of heat in there, there's richness, there's depth.
28:36I think the gochujang is very, very mild. I'm not getting strong notes of that in the pizza base.
28:43But it's ambitious. It's a combination I haven't seen before and it has to be commended.
28:52To hear that the duck was beautiful was just so pleasing.
28:57Let's have a look.
28:59Inspired by a traditional African flatbread dish, dairy factory worker Tony's charcoal dust pizza dough has a tomato sauce spiced
29:09with chilli, cayenne pepper and paprika, goat cooked in rosemary and thyme, pickled okra and is served with a plantain
29:17ketchup.
29:20Tony, visually the pizza looks like I've ordered it from the bottom of a bonfire.
29:28The dough, the charcoal makes it look kind of almost volcanic and it's got a bit of a sort of
29:33cakey texture and it's quite dense.
29:35But the spice sauce, I think it's an amazing base.
29:39Well-rounded spices going on, a little bit of heat.
29:42Your goat is nicely cooked, but I think you've put far too many heavy toppings on top of your dough.
29:51And as a result, the centre of my dough is not cooked.
29:56I think your okra, which I was really worried about.
30:00It's sweet and pickled and soft and although I can eat sweet things till the cows come home, the plantain
30:08ketchup is very sweet too.
30:10It's airing on the side of a dessert to me.
30:17If I've got to cook again, I've got to get back on form and make sure I don't make any
30:21mistakes.
30:25Civil servant Frankie has cooked a feta and mozzarella stuffed crust pizza with a Middle Eastern Zug sauce made from
30:33coriander, mint and green chilli, topped with harissa and pomegranate pulled lamb and pickled red onion.
30:47I had a sudden urge to want to enter the Olympics with the kind of the hoops going on.
30:52Maybe the onions are a bit thick, but they've got a great flavour to them.
30:56The dough, it is a bit dry.
30:59And that's the zug.
31:00When you put a peach in the oven, all the moisture comes out and you're kind of left with just
31:04herbs.
31:05I think you could have cut that with something just to make it a bit creamy and a bit smoother.
31:09In centering your cheese in the crust, which is a lovely idea and has showed off your skill, it's a
31:15little bit dry.
31:17Your lamb is beautifully cooked.
31:19It is tender and it just melts in the mouth and it's got some really great flavours and spices in
31:24there.
31:28I don't feel like it was a disaster, but I think it's unlikely I'll be sailing through to the semi
31:32-final on this pizza.
31:33Taking inspiration from his favourite Mexican al pasto taco, corporate banking relationship manager Antosh's Pizza has a garlic and tomato
31:43sauce.
31:44It's topped with pork marinated in chipotle and pineapple, caramelised pineapple and finished with an avocado crema.
31:53I'm here to end the debate about whether pineapple belongs on pizza.
31:57Let's see if you've managed this.
32:01I think you've nailed the dough.
32:04You've got a nice rise on it.
32:05I think the charring level is bang on.
32:07The pineapple works really well with the pork.
32:10Amazing.
32:10I think the flavours are really well balanced.
32:12I really like this pizza.
32:15There's a great pit of chipotle off that pork.
32:19It's got a lovely smokiness to it.
32:21I am not team in pineapple, but this does taste very delicious.
32:28Your avocado crema tastes good.
32:31The drizzle of it everywhere, it does look a bit like a sneeze.
32:34However, I like your sense of fun and I really enjoyed this.
32:40Really, really happy with the feedback.
32:41Hold on, mate.
32:44I took a risk by going for pineapple on a pizza.
32:48But I think it paid off.
32:56At home, you cook pizza with a glass of wine in your hand.
32:59And usually, there's not nine other people trying to use your oven at the same time.
33:04James, thank you for embracing the chaos.
33:07Thank you for having me. It was awesome.
33:08Each pizza was madder and madder.
33:10There was not a hint of Italy on the table, I don't think.
33:13I don't know what the pizza community is going to say to me,
33:16but I think my favourite pizza was Antosh.
33:18I think the pork pineapple with the avocado cream was genius.
33:21I'm not saying I'm totally swayed into loving it, but it was quite delicious.
33:26Feels like we're agreeing that Antosh is getting a place in the semi-final.
33:29Yeah. Pineapple wins.
33:30I really enjoyed Matt's pizza with the lovely green goddess sauce.
33:34I just thought it was so delicious.
33:36There was lots of imagination and finesse. He's got a place in the semi-final.
33:40Yeah.
33:41Pineapple and offal are in.
33:43Welcome to MasterChef.
33:46Jeunet, I really enjoyed her plant-based pizza.
33:50The shawarma mushrooms were just so meaty.
33:52I am going to have those at Pete's Pilgrims for sure.
33:54They'll be on a menu before the year is out.
33:57We've only got space for one more cook.
33:59Thank you very much for having me. I do not envy you in the slightest.
34:02Good luck.
34:07Grace, who's it going to be?
34:18As you know, four of you will be going straight through to the semi-finals.
34:24Antosh.
34:26Oh, thank you.
34:28Matt.
34:29Well done, well done, mate.
34:33And Jeunet.
34:34You're through to the semi-final.
34:35Congratulations, guys.
34:37Well done, guys.
34:39The fourth cook going straight through is...
34:52Sabina.
34:57We'll see you in the semi-finals.
35:03Is there a bit above cloud nine?
35:05I really couldn't, couldn't be happier.
35:08This is mind-blowing.
35:09Got to the semi-final of MasterChef.
35:12How?
35:14Semi-finalist just sounds a bit better than knock-out-ist.
35:17This is pretty cool.
35:18Pretty cool, man.
35:22I have never been promoted to anything in my life.
35:26And this time, I've just got through.
35:30Year six, you will need to cook again.
35:34We have four places.
35:35And at the end of this, two of you will be going home.
35:39We've set you a brief to make a fake-away.
35:44Inspired by your favourite takeaway.
35:47Something you would order on a Friday night.
35:50We don't just want any bog-standard takeaway.
35:53It needs to have all the condiments.
35:55The slaw, the chips, the sides.
35:58All of the treats.
36:00You have 90 minutes.
36:03Start cooking.
36:12My best friends are a Indo-Welsh couple.
36:16I'm absolutely obsessed with Indian food.
36:18This is my attempt to meld the cultures and the cuisine.
36:22I'm doing my favourite takeaway and fusing it with the Welshest of Welsh ingredients.
36:29It's a lava bread saag pickled cockle paneer curry.
36:33Lava bread is seaweed picked around Swansea Bay.
36:37It's usually paired with cockles which are pickled.
36:39What are the takeaways like in your part of Wales?
36:42Probably one of the big hot spots in the UK for Indian food.
36:46I've grown up with it. It's part of my family.
36:48My wife is a Bollywood dancer as well.
36:51Can you do any dances?
36:58Daniel is making as a sog paneer but with lava bread.
37:02Normally, sog paneer is spinach.
37:05Lava bread is braised down seaweed.
37:08As soon as that goes in, it would dominate the flavours of the curry.
37:12I love Daniel. It always brings us wails, but there's always a twist.
37:17I've never seen anybody hollowing out the pieces of paneer to put cockles inside.
37:24Yeah, I'm happy with that. It's exactly what I wanted.
37:27For me, a takeaway is all about a Saturday night with your family.
37:32When the kids were younger, it was my favourite time of the week.
37:35We'd make a bed on the floor, watch Saturday night TV, we'd get a Chinese.
37:41Fantastic.
37:42Sean, what are you making for us?
37:43Beef and black bean sauce, salt and chilli prawns, special fried rice, sesame prawn toast.
37:50I absolutely love black bean sauce.
37:51But is it not a risk making something that everybody knows what it's meant to taste like?
37:55It's different wherever you go.
37:56I love your confidence, Sean. That's how I know that you are actually a tradesperson.
38:01You've got an answer for everything.
38:03We put you on the spot, you're like...
38:06Exactly that.
38:08Are the kids proud of how far you've come in the competition?
38:10For years, I've told them I'm proud of them and now they're telling me, Dad, we're proud of you.
38:14So, it's nice to hear it on the other hand.
38:18Sean's cooking all the elements of a really classic Friday night in Chinese takeaway.
38:25But, I've tasted all these things before and I know what I'm looking for.
38:28The soybeans.
38:29Black bean sauce is sometimes quite bitter.
38:32So, it's really important that Sean gets the balance of those fermented black beans.
38:36That is something else.
38:38That beef needs to really taste of that beautiful black bean sauce.
38:42It needs to have marinated, soaked in.
38:44And when he cooks that beef, it still needs to be tender.
38:47Corn toast. You have to get well-seasoned prawn mash onto the bread.
38:53Get it into the fryer.
38:55Right.
38:56And make sure the bread is lovely and crisp.
38:58They're a bit sick for my luck, innit?
39:00The prawn has to be moist and juicy and it cannot be dry in any place.
39:05I feel on top of it, I feel alright as it goes.
39:10And we've got laps.
39:1130 minutes is gone.
39:13I am going to cook a monkfish tikka masala, hispi cabbage lemon rice and cheese and chilli croquettes.
39:21I'm going to serve my fake away today in a tiffin box, which is a traditional Indian lunchbox.
39:28Of all of the Indian dishes, why tikka masala?
39:32It's the nation's favourite. It's as delicious as it is unauthentic.
39:36I came to London as a bright-eyed 21-year-old and 20 years later, I really enjoy taking the
39:42kids out for a curry.
39:43It's really special. It's something that our whole family loves.
39:45How old are your kids?
39:47Almost 11 and 8.
39:48They are my biggest cheerleaders and fans.
39:54Tikka masala.
39:55We love the sauce. We love those bright, sharp flavours.
39:58But it really needs to have a meaningful, slow-burning heat.
40:02Oh!
40:03Monkfish is a wonderful fish. It's very meaty and it's so good for taking on flavours.
40:11But those flavours can't be too hot.
40:15But then there's some elements, like the cheese croquettes, that I can't help but ask, does that really belong with
40:22this dish?
40:24Cooks, you are halfway.
40:27Time is a strange concept that knows no bounds, isn't it?
40:34Tony, what's your takeaway dish?
40:35The classic combination of Scottish and Japanese.
40:38So, takoyaki.
40:40A savoury Japanese doughnut inside it.
40:44Scallop flavoured with Scottish cull and skink.
40:47Cull and skink traditionally is a very basic smoked haddock soup.
40:51Cull and skink? When did you start loving that?
40:53So, me and my son went up to Scotland this year, wild camping, and we found this little takeaway.
40:59Polystyrene cup, full of cull and skink, crusty bread roll.
41:03We both fell in love with it.
41:05How do you think he's going to feel if you get through to the semi-finals?
41:08I'll have to peel him off the ceiling, so I think he'll be a bit excited.
41:11You've got to make him proud.
41:14They are my two favourite takeaways.
41:17For me to get the takoyaki from a takeaway, it's about a 50-minute card journey.
41:22So, I thought rather than go through that every time, I'd learn how to make him at home.
41:29Takoyaki, a batter that is crispy outside and it should be soft in the inside.
41:34Traditionally, it usually has octopus in it, but Tony is going to use scallop.
41:38It's a very delicate fish, and when you cook it, it releases a lot of water.
41:42If there's too much, it'll be very difficult to get battered, crispy.
41:46Cull and skink, a Scottish chowder, is going to go in very small, savoury doughnuts.
41:53I love the flavours.
41:55Looking forward to them singing through Tony's dish.
41:58Tight, but I'll get it on the floor.
42:01It's doing so much, but we love to see ambition.
42:06I'm cooking something that I love to cook at home today, so I can put all my love into it.
42:11My family love it, and if I do it well, it'll be enough to get me through to the semi
42:14-final,
42:14which would just be a dream come true.
42:17So I'm making what's called the Jaffna lamb curry.
42:21It's a really traditional Sri Lankan street food with leftover roti, leftover curry,
42:25and some fresh veg, so it's kind of like a stir fry.
42:29I'm making my own fresh roti today.
42:31We fry it and then chop it through the mix.
42:35Can you get Sri Lankan takeaway in Yorkshire?
42:37There's a few places, but I humbly think that probably mine's better.
42:41Because mine's from the air.
42:43Oh, you can't go back in there again.
42:45No, no, no.
42:48Jim, he's making the roti, he's making the curry, and then he's chopping it all up,
42:52and he's going to fry it again with egg and with rice.
42:56Jim's doing lamb curry sauce, which is going to have cinnamon, ginger, mustard seeds.
43:01There's lots of really beautiful flavours.
43:03The use of coconut is so wonderful.
43:06It should bring a kind of balance to all the kind of fiery heat.
43:08But I expect the meat to be super tender and kind of flake away.
43:12I don't want it too chewy.
43:14Got to get these in the pan.
43:15Roti needs to be perfect, or else by the time he's chopped it up and refried it again,
43:20it could just be stodgy.
43:24I'm feeling calm today, bizarrely.
43:28I think I've run out of anxiety.
43:32Get rid of that.
43:32I know that this is a really big deal, but I've got everything ready.
43:36I'm prepared, I've practised.
43:38There's going to be some coriander in this mango.
43:40Go hard or go home.
43:41I've got to do this.
43:42I've got to smash it.
43:44I'm making an Indian starter platter with a little twist,
43:47so it's going to look like other things.
43:49You're doing a fake-themed fake away.
43:52Yes.
43:53You're going to have a lamb, seat kebab and garlic naan hot dog.
43:57Then you're going to have a tandoori salmon ice cream,
44:00which isn't really ice cream, don't panic.
44:01Then you're going to have some spiced ghee popcorn
44:04and a beetroot bhaji lollipop.
44:06You know, all movie snacks, basically.
44:07My dad made these.
44:09Ah, Frankie.
44:10So he's been working away making a bespoke plate.
44:13Frankie, it feels like we're having all the lovely little bits
44:15at the beginning of a meal.
44:17Starters are my favourite thing.
44:18If it was down to me, I would just have starters in their main courses.
44:21So this is an homage to starters.
44:24Frankie's given us, like, a lot of work.
44:26There are five different elements.
44:28I know what I'm looking for here with the original flavours.
44:31She's got to deliver that.
44:32But then a playful twist, like she's promised us.
44:35A little bit more.
44:36I like the sound of bhaji-inspired beetroot lollipop.
44:41I hope it's crispy and it's bursting with a little bit of chilli heat.
44:47Frankie has marinated her salmon in tandoori-inspired spices.
44:51So garlic, ginger, chillies.
44:54She's then going to roast it.
44:56She will blend the salmon, some yoghurt and lemon to get, like, a smooth texture.
45:02She's then pipe it on top of her papadum cone to kind of look like salmon ice cream.
45:08I think it sounds interesting. I just hope it tastes good.
45:12Okay, guys, you have five minutes remaining and some of you look like you have a lot to do.
45:23A little bit up against it.
45:25Got everything cooked.
45:26Just about plating up now.
45:27Come on, shake your hands.
45:29Don't even need the bottle.
45:30It just makes it look chef-y, doesn't it?
45:32Can I have a time check, please?
45:33Time to fake it until you make it.
45:37Mmm.
45:38It's really old.
45:39It's really old.
45:4230 seconds left.
45:52Oh.
45:56Okay, that's it, guys.
45:57Time's up.
46:04Daniel's Fake Away takes inspiration from an Indian saag paneer with Welsh flavours.
46:10A garam masala fenugreek and Kashmiri chilli lava bread curry with pickled cockles stuffed paneer and a Welsh cheddar naan
46:20bread.
46:24I think the flavour of your lava bread curry is very delicious, very complex and layered.
46:29The pickled cockles really lift it.
46:32Daniel, this is a real revelation.
46:36It's so tasty.
46:38The little cockles inside the paneer taste of the sea.
46:43The naan, that Welsh cheddar going through it with this wonderful rich fenugreek curry sauce is beautiful.
46:50Sometimes you puzzle me and sometimes you delight me and this time I'm extra delighted.
46:58Thank you so much.
46:59That's meant an awful lot to me, thank you guys.
47:02I pleased both judges at the same time.
47:05That's a rarity for me, so I'm mega chuffed.
47:08Yay!
47:10Sean has created his version of a Chinese takeaway.
47:14Beef in a black bean sauce, salt and chilli prawns, egg fried rice topped with prawns and sesame prawn toast
47:23with a sweet chilli dipping sauce.
47:28Sean, for me, this is a bit of a mixed bag.
47:31I think your prawn toast is completely spot on.
47:35Mushy prawn, deep fried loads of sesame.
47:37I could eat a loaf of that.
47:40However, your salt and chilli prawns, they need a lot more oomph.
47:45Egg fried rice, if you're going to do it at MasterChef at this level, I think it has to have
47:48much more going on in there.
47:51Elements I love, but some of it underwhelming.
47:55The sauce is way too overpowering, too much black beans in there, which is a real shame because you've got
48:00a real tender beef.
48:02So a lot of work on the plate, but undeniably a couple of errors.
48:08Us being who we are, we will only ever hear the negatives.
48:11Can I come round your house for prawn toast?
48:13Yeah.
48:14I didn't cook to the best of my ability today.
48:17Kristen has made a monkfish tikka masala curry, spiced with chilli, cumin and cardamom.
48:24Served with charred hispi cabbage, lemon flavoured basmati rice and deep fried chilli cheese croquettes.
48:32I think your presentation in these beautiful tiffin tins is really gorgeous.
48:42The monkfish curry is punchy with spice, it has a good heat in it.
48:47The monkfish is just cooked, so I think you've just scraped by the skin of your teeth.
48:54Your crocker is not your best stay in the office.
48:58It's very mushy, very soft, hasn't really got any of the crispness it should.
49:05But your lemon rice is lovely and zinging and fresh and fluffy.
49:10Your hispi cabbage, I like that you've got a lovely char.
49:14I think that's really outstanding.
49:15As far as a takeaway reimagined, I think this is an excellent window into your Friday nights
49:22and a very elevated version, so well done on that.
49:26The positive comments from the judges were great.
49:29And I love that they got the feeling of what having a curry at my house might be like.
49:37Tony's fake away is scallop takoyaki, Japanese donut balls infused with a haddock chowder,
49:45topped with a scallop roe mayonnaise, served with a wasabi mayonnaise,
49:50and nori and sashimi spiced fries.
49:54Cullen skink, it's such a distinctive, smoky, creamy flavour,
49:59and I'm not really getting that.
50:01They're nicely cooked scallops.
50:04But the Japanese donuts to me don't feel so much like a donut.
50:08They could just be a battered scallop.
50:11What you have achieved, the wasabi hit in the mayo is absolutely bang on.
50:18I love the sense of invention, but I'm not adoring this dish.
50:24Your scallop roe mayonnaise.
50:26I'm not getting a very strong flavour of the scallop,
50:30but it is creamy.
50:32These little fried Japanese balls are very, very tasty.
50:36Your matchstick fries.
50:38You've got, like, a nice spicy mix that's on top,
50:40and for me this feels like a dish that I would really happily order
50:43and have it delivered to my house.
50:46Tony, you divided the crowd.
50:50I'm nervous that I've split the judges.
50:52It's now in their hands.
50:54Oh, you did your little one proud then.
50:56Just hoping both can see who I am as a cook
50:59and decide to give me that chance.
51:03Taking inspiration from Sri Lankan street food,
51:07Jim has made a jaffna lamb and vegetable curry,
51:10spiced with chilli, lemongrass and ginger,
51:13and mixed with chopped roti,
51:15served with a coconut chilli sambal.
51:22Your sambal is absolutely delicious.
51:25There's a great bite to the coconut.
51:27There's a lovely acidity in it.
51:28There's a little bit of heat,
51:29but that lamb has been cooked in this jaffna curry sauce.
51:32That flavour is very, very mild.
51:35The seasoning isn't great,
51:36and the lamb is a little bit chewy.
51:40You've clearly made a beautiful roti,
51:41but I'm not getting the carrot,
51:43I'm not getting the spring onion,
51:44I'm not getting all of these other wonderful flavours.
51:47It feels like quite an underwhelming curry.
51:51I feel a bit deflated.
51:53I don't think I really nailed it today.
51:58I liked some of the flavours.
51:59The execution let me down in that cook.
52:03Frankie's movie-themed Indian starter platter
52:06is a tandoori-spiced salmon mousse
52:09in a poppadom cone made to look like an ice cream,
52:12a beetroot bhaji lollipop,
52:15Kashmiri chilli ghee popcorn,
52:18spiced lamb seek kebab
52:20in a garlic and coriander naan roll,
52:22served with a mango sauce.
52:25This is very beautiful.
52:30My favourite part of this is the salmon ice cream,
52:34and I love the spices within the salmon mousse.
52:37But this spicy ghee popcorn is sensational.
52:41I want a vat of this when I'm next at the cinema.
52:45I liked it.
52:47Your bhaji lollipop, it has great texture.
52:50I am getting the spice note,
52:52and it goes very well with the mango chutney.
52:55This lamb sea kebab is absolutely delicious.
52:58Your little hot dog roll is wonderfully airy,
53:01and I love the little char bits.
53:03Frankie, there's a huge amount of work that has gone into this.
53:07It's moments like this that make me love this competition.
53:12I'm sure your papa bear will be super proud.
53:15Oh, he's going to be made up.
53:18Couldn't have hoped for better feedback.
53:20I am over the moon.
53:22Oh, definitely.
53:23It's starting to seep through.
53:24I'm good at this.
53:25And that's quite emotional to think about, basically.
53:29Really proud of myself.
53:33The cooks today showed us lots of invention.
53:37There was certainly food that I'd never seen before.
53:40They're putting their heart and their soul into this,
53:42because it means so much.
53:44But it's that difficult time.
53:45We have to say goodbye to them.
53:49Frankie, her collection of Indian snacks was excellently executed.
53:54The playfulness in all those individual pieces,
53:57it was really, really gorgeous.
53:59Daniel brings tales of whales.
54:01Sometimes it works, sometimes it doesn't.
54:04Today, he did it.
54:05The lava bread, the cockle curry was delicious.
54:09Kristen, that monkfish curry was superb.
54:13The chilli cheese croquette did not work.
54:16That aside, I truly enjoyed that food.
54:19We're agreed.
54:20Kristen, Daniel and Frankie, they're through to the semi-finals.
54:23So there's one place left with three cooks to discuss.
54:27I really enjoyed Tony's Japanese doughnut.
54:31But, Grace, you weren't loving it.
54:33I wasn't getting the wonders of Cullen's skin.
54:36I'm very torn on Tony today.
54:38John gave us a Chinese takeaway.
54:41The prawn toast, I thought, was really good.
54:43But that black bean sauce was way too overpowering.
54:46Jim set the bar very high with these beautiful Sri Lankan curries
54:50that he's made in the past.
54:52But today, the lamb was a bit chewy.
54:54That's an issue.
54:55And really fell flat when it came with flavour.
54:59Tony, Jim, Sean, what are we going to do?
55:04I feel like everyone just put their absolute heart and soul
55:07into those dishes.
55:08We should all be seriously proud of ourselves.
55:12I want to continue cooking and continue trying to impress the judges.
55:16Yeah, it would mean the world to get to today.
55:19I'd be gutted to go home.
55:20It's semi-finals of MasterChef.
55:23I applied for a job.
55:24I'd just put that on my CV.
55:26I have progressed so much.
55:28I honestly don't know if I'm going to make it.
55:30I just hope that I do.
55:41Looking for the four best cooks to take through to the semi-finals.
55:47The first person leaving the competition is...
55:52Jim.
55:55Thank you, Jim.
55:56It's been a pleasure.
55:58The second person leaving the competition is...
56:12Sean.
56:15Good luck.
56:16Been a pleasure.
56:19It's been stressful.
56:21The highs have been super high.
56:22The lows have been really low.
56:24But overall, to get to the final ten, that's an achievement.
56:27And I hope my kids and family will be proud of me.
56:32I feel really sad to be going home.
56:35But I've come a long way in the competition.
56:37It's been the most fantastically life-changing experience.
56:44Congratulations.
56:45You joined the others in the semi-final.
56:48Knockout week has been incredibly stressful.
56:51But I made it through it.
56:53So, onwards and upwards now.
56:55I'm a MasterChef semi-finalist.
56:57I never thought those words would be coming out of my mouth.
56:59So, I'm...
57:00I'm made up.
57:03The experience that I've had to get here has been so special.
57:07And I'm really excited about the challenges to come.
57:10Deeply proud of myself.
57:12I'm ready for all of it.
57:14I'm gonna go and eat the world.
57:17Next time...
57:18That's too hot.
57:19It's the semi-finals.
57:21Is the buffet car open?
57:24Yes, Chef.
57:26And the contestants will be pushed beyond anything they've experienced before.
57:32Fast. Keep going fast.
57:34It was just a dream dish.
57:37Holy Mary, Mother of God.
57:39This is incredible.
57:40You're just a dream...
58:07I'm terrible.
58:09That's terrible.
58:10I'll be...
58:10You
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