"MasterChef USA" The Great Ingredient Bid Off

1 00:00:01,730 --> 00:00:03,340 - Previously on "MasterChef"... - Blue Team, Red Team, 2 00:00:03,400 --> 00:00:05,910 we have a full train of fine dining clients. 3 00:00:05,940 --> 00:00:08,180 - Go to it. - First time we're on a train. 4 00:00:08,180 --> 00:00:09,180 - I know. - Blue team, service. 5 00:00:09,180 --> 00:00:10,550 Gee, it was good. 6 00:00:10,580 --> 00:00:12,920 - Hot, hot, hot behind. - We gotta go faster. 7 00:00:12,950 --> 00:00:17,200 This is crazy. Service, please. 8 00:00:17,200 --> 00:00:19,200 Come on, Red Team. How have you split this team up? 9 00:00:19,230 --> 00:00:21,840 Athena and Timothy are on Swiss chard. 10 00:00:21,910 --> 00:00:24,080 Ice cold. The cook on there? 11 00:00:24,110 --> 00:00:26,080 - Should be medium rare. - That's black and blue. 12 00:00:26,080 --> 00:00:28,590 - Our steak was rare. - Captains, step up quickly. 13 00:00:28,620 --> 00:00:29,101 Yes, Chef. 14 00:00:29,125 --> 00:00:30,590 This the best duck you put out all day right there. 15 00:00:30,620 --> 00:00:34,900 - Let's go, Team Blue! - Congratulations, the Blue Team! 16 00:00:34,930 --> 00:00:36,470 Our team absolutely crushed it. 17 00:00:36,470 --> 00:00:39,170 Red Team are going to be facing the dreaded pressure test, 18 00:00:39,210 --> 00:00:41,780 where one duo will be leaving the competition. 19 00:00:41,850 --> 00:00:45,920 We just need to make sure that duo going home in the pressure test is not us. 20 00:00:45,990 --> 00:00:50,630 Tonight, in a "MasterChef" first, it's a pressure test auction. 21 00:00:50,630 --> 00:00:54,270 We're going to auction off all of these ingredients. 22 00:00:54,340 --> 00:00:57,740 - With added stakes... - You are bidding with time. 23 00:00:57,780 --> 00:01:02,650 Let's start the bidding at 15 minutes. Sold! 24 00:01:02,650 --> 00:01:04,290 But one wrong move could be costly. 25 00:01:04,360 --> 00:01:07,360 You're down to just 20 minutes to cook your dish. 26 00:01:07,400 --> 00:01:10,070 - Oh, my God! - That's expensive salmon. 27 00:01:10,100 --> 00:01:12,010 I love this challenge. 28 00:01:12,070 --> 00:01:14,110 It's such a risk to try to cook pasta. 29 00:01:14,110 --> 00:01:16,110 - No way they'll get done. - Get it. Where is it? 30 00:01:16,110 --> 00:01:18,380 I'm worried about there not being enough time. 31 00:01:18,380 --> 00:01:19,620 They put those sweet potatoes in too late. 32 00:01:19,650 --> 00:01:21,530 I have a blowtorch. 33 00:01:21,530 --> 00:01:24,130 - Timothy and Athena, go! - They're running out of time. 34 00:01:24,130 --> 00:01:25,770 Are you regretting your choices from before? 35 00:01:25,830 --> 00:01:27,240 Might be our biggest mistake 36 00:01:27,270 --> 00:01:29,270 That risotto is gonna be right to the wire. 37 00:01:29,270 --> 00:01:32,850 - It's still undercooked. - Could be the end for us. 38 00:01:34,000 --> 00:01:40,074 Watch Online Movies and Series for FREE www.osdb.link/lm 39 00:01:46,370 --> 00:01:50,120 Let's go. The dreaded pressure test. 40 00:01:50,180 --> 00:01:54,790 - It's gonna be a good one. - These duos are under the hammer tonight. 41 00:01:54,860 --> 00:01:58,530 Big time. 42 00:01:58,570 --> 00:02:01,170 Welcome back, Blue Team. Head up to the balcony, 43 00:02:01,200 --> 00:02:02,910 and congrats on winning last week's challenge. 44 00:02:02,910 --> 00:02:05,810 Red Team, let's go, guys. 45 00:02:05,850 --> 00:02:08,950 Being in the pressure test, it's not fun. 46 00:02:08,990 --> 00:02:12,090 Now we only have a one in a four chance to move forward. 47 00:02:12,160 --> 00:02:14,160 Red Team, line up, please. 48 00:02:14,200 --> 00:02:16,840 We know this pressure test can claim the best cooks 49 00:02:16,840 --> 00:02:19,840 and we're gonna do everything in our power to not be us. 50 00:02:19,880 --> 00:02:23,550 Now, Red Team, I want to talk about the performance. 51 00:02:23,580 --> 00:02:26,190 You were out of your depth, disorganized, 52 00:02:26,220 --> 00:02:29,190 and all four duos forgot one thing. 53 00:02:29,230 --> 00:02:32,200 - Standards. - Yeah. 54 00:02:32,200 --> 00:02:34,300 Well, guys, as you know tonight, 55 00:02:34,340 --> 00:02:37,580 you will be facing the dreaded pressure test, 56 00:02:37,610 --> 00:02:41,020 where you will be fighting to keep your place in this competition. 57 00:02:41,020 --> 00:02:44,360 Everyone please put on your black aprons right behind you. 58 00:02:44,360 --> 00:02:47,400 This is sadly our second time wearing these aprons. 59 00:02:47,460 --> 00:02:50,570 You know, it's hard because in this pressure test 60 00:02:50,600 --> 00:02:53,110 we're going up against some really strong duos. 61 00:02:53,170 --> 00:02:56,620 We know that one mess-up will send us home. 62 00:02:56,650 --> 00:02:59,150 Now in the MasterChef kitchen, 63 00:02:59,150 --> 00:03:03,360 there are a lot of different ways that we can put pressure on you. 64 00:03:03,400 --> 00:03:06,470 But tonight you get to decide 65 00:03:06,500 --> 00:03:09,740 how much pressure you can handle. 66 00:03:11,280 --> 00:03:12,910 Now behind each duo is a clock. 67 00:03:12,910 --> 00:03:16,790 And in front of us are some incredible ingredients. 68 00:03:16,820 --> 00:03:19,760 Everything you need to make a stunning dish. 69 00:03:19,790 --> 00:03:23,640 Proteins, produce, and pantry items. 70 00:03:23,640 --> 00:03:28,140 Tonight, we're going to auction off all of these ingredients. 71 00:03:28,210 --> 00:03:32,250 But you're not bidding with money. 72 00:03:32,290 --> 00:03:35,530 You are bidding with time. 73 00:03:35,530 --> 00:03:41,540 - Time it is. - Each duo has got 90 minutes to spend. 74 00:03:41,540 --> 00:03:45,550 Whatever time you have left at the end of the auction 75 00:03:45,580 --> 00:03:51,090 is the time you'll have to cook your dish. 76 00:03:51,120 --> 00:03:56,670 - That's tough. - Now all of you will also have an incredible staple box 77 00:03:56,700 --> 00:03:59,680 at each of your stations with the basics. 78 00:03:59,680 --> 00:04:03,650 The flour, sugar, chicken stock, and cream, milk, and butter. 79 00:04:03,680 --> 00:04:06,090 All of you head back behind your clocks. 80 00:04:06,090 --> 00:04:10,030 Take a moment to strategize how you're going to play this. 81 00:04:15,510 --> 00:04:16,940 Okay. 82 00:04:16,980 --> 00:04:20,150 I immediately narrow in on the eggs. 83 00:04:20,180 --> 00:04:22,890 I know that we can make pasta 84 00:04:22,950 --> 00:04:26,930 and get any of these other baskets and pull something out. 85 00:04:37,280 --> 00:04:42,690 If I'm being honest, I don't want the minced lamb or the eggs. 86 00:04:49,070 --> 00:04:51,340 Right, are we ready? 87 00:04:51,340 --> 00:04:52,910 - Yes, Chef. - Yes? 88 00:04:55,590 --> 00:04:58,530 Right, we're gonna start with the prized proteins. 89 00:04:58,590 --> 00:05:01,800 In this first lot, we have a whole side of salmon 90 00:05:01,870 --> 00:05:05,340 half a chicken, ground lamb, and eggs. 91 00:05:05,340 --> 00:05:08,510 Up first, the whole side of salmon. 92 00:05:08,580 --> 00:05:10,880 Arguably the cream of the crop. 93 00:05:10,880 --> 00:05:14,990 The one that cooks the quickest, but can deliver an outstanding dish. 94 00:05:16,460 --> 00:05:17,900 Let's start the bidding at 10 minutes, please. 95 00:05:17,930 --> 00:05:19,940 Do we have 10 minutes? 10 minutes. Do I hear 15? 96 00:05:20,000 --> 00:05:22,240 - 15. - Do I hear 20? 20.20 anywhere? 97 00:05:22,240 --> 00:05:23,740 Tonna and Cait. 20 minutes. 98 00:05:23,780 --> 00:05:27,120 Can I hear 25 minutes? 25 minutes. 99 00:05:27,120 --> 00:05:28,750 - Oh! - Yes, Timothy. 100 00:05:28,790 --> 00:05:32,430 - Can I hear 30 minutes? - Oh, my God! 101 00:05:32,490 --> 00:05:35,060 Tonna and Cait! Salmon is a hot ticket. 102 00:05:35,100 --> 00:05:39,070 Let's raise the price. 45, 45, 45, 45, 45 minutes! 103 00:05:39,110 --> 00:05:40,710 Oh, my God. 104 00:05:42,210 --> 00:05:44,850 45 minutes going once. 105 00:05:44,850 --> 00:05:47,260 Going twice. 106 00:05:47,260 --> 00:05:50,500 Sold to Timothy and Athena! 107 00:05:50,530 --> 00:05:54,910 - Yes! Wow, wow, wow. - That's expensive salmon. 108 00:05:54,940 --> 00:05:59,580 Timothy and Athena, half your time is gone. You have 45 minutes remaining. 109 00:05:59,650 --> 00:06:01,690 - What did you just do? - It was worth it. 110 00:06:01,720 --> 00:06:05,860 - It was for the salmon. - Okay, I trust you. 111 00:06:07,460 --> 00:06:11,070 Right, up next we have a half of a chicken. 112 00:06:11,100 --> 00:06:13,370 Let's start the bidding at 10 minutes. 10 minutes, 10 minutes. 113 00:06:13,410 --> 00:06:15,650 10 minutes, 10 min... yes. Is there a 15 minutes? 114 00:06:15,680 --> 00:06:18,080 - 15. Tonna and Cait. 15 minutes. - 20 minutes. 115 00:06:18,080 --> 00:06:21,120 20 minutes, Rachel and Julio. Is there a 25 minutes? 116 00:06:21,190 --> 00:06:25,700 Tonna and Cait. 30 minutes. 30 minutes, Rachel and Julio! 117 00:06:25,700 --> 00:06:29,470 30 minutes going once, going twice. 118 00:06:29,540 --> 00:06:32,950 Sold! 30 minutes for half a chicken. 119 00:06:32,980 --> 00:06:34,303 Got out cheap. 120 00:06:34,327 --> 00:06:38,320 Rachel and Julio, that still gives you 60 minutes. 121 00:06:38,320 --> 00:06:40,730 Right, up next, ground lamb. 122 00:06:40,730 --> 00:06:42,730 Can I hear 10 minutes for the ground lamb? 123 00:06:42,800 --> 00:06:45,310 10 minutes, 10 minutes, 10 minutes, 10 minutes. 124 00:06:45,310 --> 00:06:47,110 - Wow! What? - What? 125 00:06:47,110 --> 00:06:49,550 Can I have a five minutes for the ground lamb? 126 00:06:49,580 --> 00:06:51,450 - Five minutes, anybody? - Five minutes. 127 00:06:51,480 --> 00:06:55,160 Five minutes. Sold to Tonna and Cait! 128 00:06:55,190 --> 00:06:59,330 - Bargain shoppers. - Clearance! 129 00:06:59,330 --> 00:07:01,540 We didn't get the salmon or the chicken 130 00:07:01,570 --> 00:07:06,480 So at this point, I'm thinking we can make something work with the lamb. 131 00:07:06,520 --> 00:07:09,720 You still got an hour and 25 minutes. 132 00:07:09,760 --> 00:07:12,760 Which means, Zach and Michelle, please come pick up your eggs. 133 00:07:12,790 --> 00:07:18,040 Free of charge. 90 minutes still remaining on the clock. 134 00:07:18,070 --> 00:07:19,470 Right, first round done. 135 00:07:19,470 --> 00:07:22,050 Cait and Tonna, you got 1 hour, 25 minutes left. 136 00:07:22,110 --> 00:07:25,020 Timothy and Athena, you got 45 minutes remaining. 137 00:07:25,050 --> 00:07:28,590 Julio and Rachel, you've still got a 60-minute cook time. 138 00:07:28,630 --> 00:07:29,900 And finally, Zach and Michelle, 139 00:07:29,930 --> 00:07:33,670 you've got the 90 minutes on your clock. 140 00:07:33,740 --> 00:07:36,880 Right. Let's move on to the produce. 141 00:07:36,910 --> 00:07:41,750 We have root vegetables, fruit, tomatoes and peppers. 142 00:07:41,790 --> 00:07:45,830 And finally, we have all of our leafy greens and onions. 143 00:07:45,890 --> 00:07:48,900 We're gonna start with the leafy greens and onions. 144 00:07:48,930 --> 00:07:51,510 Let's start the bidding at 10 minutes. 10 minutes. 145 00:07:51,540 --> 00:07:53,510 15, 15, 15 minutes. 146 00:07:53,540 --> 00:07:56,980 - Going once. Twice. - Mm-mm. 147 00:07:57,020 --> 00:08:00,520 Sold! 148 00:08:00,560 --> 00:08:04,760 And still 75 minutes remaining, Zach and Michelle. 149 00:08:04,800 --> 00:08:08,200 Up next, root vegetables. Let's start the bidding at 10 minutes. 150 00:08:08,200 --> 00:08:10,210 10 minutes, 10 minutes. 10 minutes. Can I hear a 20? 151 00:08:10,240 --> 00:08:14,120 20 minutes, Tonna and Cait. 20 minutes going once, twice. 152 00:08:14,150 --> 00:08:16,820 - Sold! - Go, Cait! 153 00:08:16,860 --> 00:08:19,690 - There we go. - So you still got 65 minutes remaining. 154 00:08:19,730 --> 00:08:24,300 On to the next item, peppers and tomatoes. 155 00:08:24,370 --> 00:08:25,570 Let's start the bidding at 10 minutes. 156 00:08:25,640 --> 00:08:26,940 - 10 minutes. - Wow. That was quick. 157 00:08:26,980 --> 00:08:29,720 15 anywhere? 15, 15, 15? 20? 20 minutes anyone? 158 00:08:29,780 --> 00:08:31,080 - 20 minutes! 20 minutes. - 20 minutes. 159 00:08:31,120 --> 00:08:36,190 25, 25, 25? 20 minutes going once, twice. 160 00:08:36,260 --> 00:08:40,140 Sold! Congratulations. 161 00:08:40,200 --> 00:08:45,080 Which means the fruit for Timothy and Athena, free of charge. 162 00:08:45,110 --> 00:08:49,720 Right, Tonna and Cait, you've still got 65 minutes. 163 00:08:49,720 --> 00:08:52,730 Timothy and Athena, you're down to 45 minutes. 164 00:08:52,760 --> 00:08:55,970 Rachel and Julio, you are down to 40 minutes. 165 00:08:56,000 --> 00:09:00,340 Michelle and Zach, 75 minutes remaining. 166 00:09:00,410 --> 00:09:03,010 Okay, final lots, the pantry items. 167 00:09:03,080 --> 00:09:08,860 We have spices, herbs, grains, and the flavor bombs. 168 00:09:08,890 --> 00:09:10,560 Ooh! 169 00:09:10,600 --> 00:09:14,370 Right, first up, the spices. 170 00:09:14,400 --> 00:09:16,370 10 minutes, anybody? 10 minutes, 10 minutes, 10 minutes. 171 00:09:16,440 --> 00:09:19,610 10 minutes. 15, 15? Can I hear a 20? 172 00:09:19,650 --> 00:09:22,750 Oh, Zach and Michelle! Yeah! 173 00:09:22,750 --> 00:09:25,590 20 minutes. 20 minutes. Can I see a 25, 25, 25? 174 00:09:25,630 --> 00:09:28,060 20 minutes going once, twice. 175 00:09:28,060 --> 00:09:32,610 Sold! Yes! Well done. 176 00:09:32,640 --> 00:09:37,620 Which means your final cook time will be 55 minutes. 177 00:09:37,650 --> 00:09:39,590 - Crushed it. - Absolutely. 178 00:09:39,620 --> 00:09:43,360 Next up the box of herbs. 179 00:09:45,030 --> 00:09:48,770 We need those herbs to bring out some freshness to the salmon. 180 00:09:48,810 --> 00:09:51,010 - 10 minutes. 10 minutes, anybody? - Whoa! 181 00:09:51,040 --> 00:09:53,780 - Tonna and Cait were first. - Do I have a 15, 15, 15, 15? 182 00:09:53,820 --> 00:09:55,650 - 15 minutes. - 20. 183 00:09:55,650 --> 00:09:58,430 25, 25, 25, 25? Yes! 184 00:09:58,490 --> 00:10:02,370 - Oh! - 25! 25 minutes. 185 00:10:02,400 --> 00:10:04,270 - Do I see a 30? 30, 30, 30? - No. 186 00:10:04,340 --> 00:10:06,810 Sold for 25 minutes. 187 00:10:06,870 --> 00:10:10,820 Timothy and Athena, time is not your friend tonight. 188 00:10:10,880 --> 00:10:14,520 You've got 20 minutes to cook. The least amount of time. 189 00:10:14,520 --> 00:10:16,630 Wow. Wow. 190 00:10:16,660 --> 00:10:19,770 The next up, it's the flavor bombs. 191 00:10:19,800 --> 00:10:21,840 Let's start the bidding. 10 minutes, please. 192 00:10:21,910 --> 00:10:24,040 10 minutes. Rachel and Julio, You were first. 193 00:10:24,080 --> 00:10:26,750 15, 15, 15 minutes. Tonna and Cait. 15, 15. 194 00:10:26,750 --> 00:10:28,950 - Is there a 20 minutes? 20 minutes, 20 minutes. - It's all theirs, Chef. 195 00:10:28,990 --> 00:10:30,120 - Come on. - It's all theirs. 196 00:10:30,190 --> 00:10:32,930 Sold to Tonna and Cait. Let's go! 197 00:10:35,100 --> 00:10:37,070 - Good job. Smart choice. - Right? 198 00:10:37,100 --> 00:10:39,940 That leaves Tonna and Cait with 50 minutes of cook time. 199 00:10:39,940 --> 00:10:41,680 Which means, Rachel and Julio, 200 00:10:41,710 --> 00:10:44,050 please pick up your grains free of charge. 201 00:10:46,190 --> 00:10:49,190 Chicken and rice. 202 00:10:49,930 --> 00:10:52,070 Wow, what an auction. 203 00:10:52,100 --> 00:10:54,240 Zach and Michelle, 55 minutes. 204 00:10:54,270 --> 00:10:57,080 Rachel and Julio, you've got 40 minutes. 205 00:10:57,110 --> 00:11:01,690 Timothy and Athena, you are down to just 20 minutes to cook. 206 00:11:01,720 --> 00:11:04,990 And, Cait and Tonna, you have 50 minutes. 207 00:11:05,030 --> 00:11:07,030 Right, so all of you, head to your stations, please. Let's go. 208 00:11:07,100 --> 00:11:10,300 I love this challenge. 209 00:11:10,340 --> 00:11:11,870 - Good job, guys. - Yeah! 210 00:11:11,940 --> 00:11:14,210 It does start to sink in. 211 00:11:14,240 --> 00:11:17,850 The situation we're in, time is clearly not on our side. 212 00:11:17,850 --> 00:11:19,790 20 minutes to cook is a tough task, 213 00:11:19,820 --> 00:11:23,130 but we would rather have less time to cook with flavorsome ingredients 214 00:11:23,160 --> 00:11:25,160 than more time to cook something bland. 215 00:11:25,200 --> 00:11:26,700 Right, listen up. 216 00:11:26,770 --> 00:11:30,680 Tonight, we'll be tasting the dishes from every duo competing. 217 00:11:30,680 --> 00:11:36,250 Sadly, the worst performing duo will have cooked for their very last time. 218 00:11:37,760 --> 00:11:39,490 So we're going to start with Michelle and Zach. 219 00:11:39,530 --> 00:11:41,500 Since you have the most cook time, 220 00:11:41,530 --> 00:11:44,770 your 55 minutes starts now. 221 00:11:44,840 --> 00:11:45,840 - Let's go. - Whoo! 222 00:11:45,870 --> 00:11:47,740 - Come on. - All right! 223 00:11:47,740 --> 00:11:48,910 - Let's go, guys. Come on! - Let's go! 224 00:11:48,980 --> 00:11:50,980 - Oh, my God. - Everybody else, 225 00:11:51,020 --> 00:11:52,390 the waiting game begins. 226 00:11:52,450 --> 00:11:55,030 - All right. - Pasta maker. 227 00:11:55,060 --> 00:11:57,130 With the protein we have, the leafy greens, 228 00:11:57,160 --> 00:12:00,540 and the spices, I know that we can make pasta. 229 00:12:00,570 --> 00:12:04,310 We may have the most time, but to make pasta usually you want a lot of time. 230 00:12:04,310 --> 00:12:06,920 It's a very, very difficult task. 231 00:12:06,950 --> 00:12:08,450 I'll go get the mortar, pestle. 232 00:12:08,480 --> 00:12:10,460 I did. I did. I got it. I got it. I got it. 233 00:12:10,490 --> 00:12:12,960 But, you know, we've been through a lot together 234 00:12:13,030 --> 00:12:15,330 and we've gotten through those things. 235 00:12:15,330 --> 00:12:18,940 So we're gonna get through this and come out of this without being in the bottom. 236 00:12:19,010 --> 00:12:22,480 - What is that, Zach? - Saffron. 237 00:12:22,550 --> 00:12:24,550 - Ooh! - That's a lot of saffron. Hell, yeah. 238 00:12:24,620 --> 00:12:26,790 How exciting, the ingredient bid-off? 239 00:12:26,820 --> 00:12:28,320 The first time in "MasterChef" history. 240 00:12:28,320 --> 00:12:30,460 - Yeah! - That's good. 241 00:12:30,460 --> 00:12:32,870 Time is not your friend tonight in this pressure test. 242 00:12:32,870 --> 00:12:35,870 They gotta to be careful 'cause if they cut themselves short of time tonight 243 00:12:35,870 --> 00:12:38,710 and they can't execute what they auctioned for, they're in trouble. 244 00:12:38,750 --> 00:12:42,220 So this is a fine balance. Anything from 40 to 50 minutes is the perfect time. 245 00:12:42,220 --> 00:12:44,290 Anything under that, you could be in trouble. 246 00:12:47,860 --> 00:12:50,600 Timothy and Athena with 20 minutes? They've got their work cut out tonight. 247 00:12:50,600 --> 00:12:53,980 And let's not forget, for some of them that didn't get 248 00:12:54,040 --> 00:12:56,080 what they wanted in the auction, they need to pivot. 249 00:12:56,080 --> 00:12:58,520 If they're smart, they'll use this waiting time 250 00:12:58,550 --> 00:13:00,320 to strategize and make a plan. 251 00:13:00,350 --> 00:13:02,730 Do you want me to put a little olive oil in the pan 252 00:13:02,760 --> 00:13:05,260 - when I ground the lamb? - Yeah, just drizzle a little bit. 253 00:13:05,330 --> 00:13:08,000 I'm feeling pretty okay with our time. 254 00:13:08,070 --> 00:13:10,510 The ingredients are a little more iffy. 255 00:13:10,510 --> 00:13:13,520 They're making me a little nervous, especially that lamb mince. 256 00:13:13,520 --> 00:13:16,250 - But... - We're also here to challenge ourselves, 257 00:13:16,290 --> 00:13:19,830 so we're going to do a shepherd's pie. 258 00:13:23,700 --> 00:13:24,900 Yes? 259 00:13:26,240 --> 00:13:27,940 We don't have a lot of ingredients 260 00:13:27,980 --> 00:13:30,150 right now to cook with, so we have to be really smart. 261 00:13:30,220 --> 00:13:32,950 And I see that we have some arborio rice, 262 00:13:32,990 --> 00:13:35,560 and we immediately think about making risotto. 263 00:13:35,630 --> 00:13:38,830 So you're gonna run and grab all the equipment that we need. 264 00:13:38,870 --> 00:13:40,170 - Yes. - Okay. 265 00:13:40,230 --> 00:13:44,140 - Tonna and Cait, stand by. - We got it. 266 00:13:44,140 --> 00:13:47,720 Three, two, one, and start. 267 00:13:47,750 --> 00:13:49,750 Let's go! 268 00:13:49,750 --> 00:13:51,220 - Go, Cait! - Let's go! 269 00:13:51,220 --> 00:13:52,890 Come on, Cait! 270 00:13:52,930 --> 00:13:54,730 50 minutes, Tonna and Cait. 271 00:13:54,760 --> 00:13:56,030 How many carrots you want? Like, three? 272 00:13:56,100 --> 00:13:58,540 Now Tonna and Cait have the ground lamb. 273 00:13:58,540 --> 00:14:00,370 - Yes. - Gotta be a Middle Eastern dish, right? 274 00:14:00,410 --> 00:14:02,980 Oh, no, I'd go traditional. I'd do a shepherd's pie. 275 00:14:03,010 --> 00:14:04,950 Look at all those amazing vegetables. 276 00:14:04,950 --> 00:14:08,160 Braised vegetables running through that ground lamb, lightly seasoned, 277 00:14:08,190 --> 00:14:10,260 and beautifully done with that mashed potato on top, 278 00:14:10,290 --> 00:14:13,640 - that's what I do. - This is stressful. 279 00:14:15,670 --> 00:14:18,140 Come on, honey. Come on. 280 00:14:20,780 --> 00:14:23,660 - It still has to rest, right? - Yeah. 281 00:14:27,200 --> 00:14:29,000 Yeah. They're running out of time. 282 00:14:30,900 --> 00:14:33,710 Oh, my gosh. 283 00:14:33,740 --> 00:14:36,750 It's such a risk to try to cook pasta in 55 minutes. 284 00:14:36,810 --> 00:14:40,690 - There are so many steps. - We need to create the dough. 285 00:14:40,720 --> 00:14:43,560 We need to knead it. That needs to rest for a decent amount of time. 286 00:14:43,600 --> 00:14:47,440 So, if we mess up the pasta, like, we're going home. 287 00:15:01,230 --> 00:15:03,370 All right, come on, baby. 288 00:15:10,210 --> 00:15:13,050 Ugh. Oh, my God. Come on. 289 00:15:13,120 --> 00:15:18,200 Guys, I love the pressure test. Just the fact that you have to really fight to stay here. 290 00:15:18,230 --> 00:15:20,770 That's right, and there are four duos competing tonight, 291 00:15:20,800 --> 00:15:24,780 - so the odds aren't that great. - Today's auction is a test of a lot of things, right? 292 00:15:24,780 --> 00:15:28,220 You're testing your time management, your knowledge of ingredients, 293 00:15:28,250 --> 00:15:29,850 and if you don't excel, you will be going home. 294 00:15:29,890 --> 00:15:33,530 Is that good? 295 00:15:33,530 --> 00:15:36,170 - I don't know. I can't get much thinner than that. - That's fine. 296 00:15:37,640 --> 00:15:41,110 Saucepan? Maybe the blender? It's horrible to be in this way. 297 00:15:41,140 --> 00:15:43,210 We're trying to discuss everything that we need, 298 00:15:43,250 --> 00:15:45,190 - all the elements. - It's a really strict amount 299 00:15:45,190 --> 00:15:49,030 of time that we have, so we have to make sure that everything is perfect 300 00:15:49,090 --> 00:15:51,460 because there is not room for error today. 301 00:15:53,330 --> 00:15:54,800 Unh! 302 00:15:54,840 --> 00:15:56,810 Ooh, God. Watch your fingers, Cait. Watch your fingers. 303 00:15:56,810 --> 00:16:01,450 Julio and Rachel, five minutes before you start. Yes? 304 00:16:01,520 --> 00:16:04,720 - Yes, Chef. - 45 minutes remaining. Let's go. 305 00:16:06,730 --> 00:16:09,400 - Right, Zack and Michelle, what are we doing guys? - Hi, Chef. 306 00:16:09,400 --> 00:16:13,410 - Tell me. - We are making a saffron infused fettuccine 307 00:16:13,410 --> 00:16:15,410 with a fennel and leek cream sauce. 308 00:16:15,410 --> 00:16:18,280 Right, okay. Love the idea of that, but get that resting ASAP. 309 00:16:18,280 --> 00:16:20,560 - Absolutely. - Tell me about this leek sauce. 310 00:16:20,590 --> 00:16:22,690 - How will get this thing flavorsome? - Well, we don't have citrus, 311 00:16:22,730 --> 00:16:24,430 so that's you know... there's gonna be no lemon. 312 00:16:24,430 --> 00:16:26,700 I'm gonna hope that the saffron can compensate for that. 313 00:16:26,730 --> 00:16:28,710 - You've got some lovely spices there as well, right? - Yes. Yep. 314 00:16:28,740 --> 00:16:31,580 - Absolutely. Cayenne's going in, and, yes. - Good. 315 00:16:31,610 --> 00:16:34,450 - You've got to focus tonight to stay in this competition. - Yes. Yes. 316 00:16:34,480 --> 00:16:36,450 - Okay, good luck. Yes? - Thank you. 317 00:16:36,450 --> 00:16:38,460 - Get that resting, Michelle, please. - Yep. Absolutely. 318 00:16:38,460 --> 00:16:40,460 - Please, please, please. - Yep. 319 00:16:40,500 --> 00:16:45,710 - Okay, I would get some bean paste in that and... - How much? 320 00:16:45,740 --> 00:16:48,140 I would just start with a little and then taste. 321 00:16:50,150 --> 00:16:53,660 - Like this much? - No. A lot more. 322 00:16:57,960 --> 00:16:59,700 Julio and Rachel, stand by. 323 00:16:59,770 --> 00:17:03,110 Four, three, two, one. 324 00:17:03,170 --> 00:17:04,940 Julio and Rachel, start. Let's go! 325 00:17:04,980 --> 00:17:06,650 Go, Rachel! 326 00:17:06,680 --> 00:17:09,090 Let's go, guys. 327 00:17:09,120 --> 00:17:10,690 - They're gonna have to move. - Yes, they do. 328 00:17:10,690 --> 00:17:14,500 40 minutes and half a chicken. 329 00:17:14,500 --> 00:17:16,300 Let me see you break that thing down. 330 00:17:16,330 --> 00:17:18,370 Debone the chicken. Find the bone. 331 00:17:18,440 --> 00:17:20,980 - There you go - Michelle: Oh, God. 332 00:17:21,040 --> 00:17:22,480 I know. Keep going. 333 00:17:22,480 --> 00:17:25,180 Zach and Michelle better hurry up with that pasta, guys. 334 00:17:25,220 --> 00:17:27,260 Come on get the pasta. Let's finish the pasta. 335 00:17:27,320 --> 00:17:29,260 Michelle, you've got to get that thing resting. 336 00:17:29,330 --> 00:17:31,260 I know you keep on kneading it, but it's not the kneading now. 337 00:17:31,330 --> 00:17:33,570 - Okay, all right. - Honestly, you've got to get it resting. 338 00:17:33,570 --> 00:17:34,700 Holy. 339 00:17:37,210 --> 00:17:39,110 Oh, my gosh. 340 00:17:39,150 --> 00:17:42,350 - Hello! Tonna and Cait, what y'all making? - Hello. 341 00:17:42,390 --> 00:17:45,160 We are making a rendition of a shepherd's pie. 342 00:17:45,230 --> 00:17:47,030 "Re-in-dition." What does that mean? 343 00:17:47,060 --> 00:17:50,500 - We're... - Reinventing the wheel because we didn't get exactly 344 00:17:50,500 --> 00:17:52,870 - all the ingredients that we wanted. - That you would normally make... 345 00:17:52,910 --> 00:17:57,950 - What were y'all wanting? - Well, if we could have had some onions, some celery. 346 00:17:58,020 --> 00:18:02,790 - Some peas, perhaps. - All right, I mean you got plenty root vegetables here. 347 00:18:02,830 --> 00:18:04,800 - For sure. - What are the sweet potatoes for? 348 00:18:04,830 --> 00:18:08,370 - Sweet potatoes will be for the top. - We're gonna like scallop them 349 00:18:08,400 --> 00:18:10,140 over the top and then broil them. 350 00:18:10,140 --> 00:18:11,510 How long will it cook in the oven? 351 00:18:11,540 --> 00:18:13,410 - I don't know. - 20 minutes. 352 00:18:13,450 --> 00:18:16,860 - Hmm. - And probably finish with a broil. 353 00:18:16,890 --> 00:18:18,730 20 minutes? Okay. Hmm. 354 00:18:18,790 --> 00:18:23,130 Is that the best idea or should we make that par-cooked or something? 355 00:18:23,130 --> 00:18:24,770 - Should be par-cook? - I mean, I'm just saying. 356 00:18:24,800 --> 00:18:26,680 Based on time, you figure out what works best. 357 00:18:26,680 --> 00:18:29,350 Also, not only that, you got to think about flavor, 358 00:18:29,350 --> 00:18:34,690 you gotta think about texture, because I've never seen sort of this sweet potato top. 359 00:18:34,720 --> 00:18:36,690 - That is usually fluffy, right? - Right? 360 00:18:36,690 --> 00:18:41,900 I don't want a hard or even al dente sweet potato, right? 361 00:18:41,940 --> 00:18:43,570 Right. Yeah, yeah, yeah. No, no. 362 00:18:43,570 --> 00:18:46,210 - You've chosen shepherd's pie... - We have. 363 00:18:46,280 --> 00:18:50,290 - For Gordon Ramsay in a pressure test. - Yeah. 364 00:18:50,320 --> 00:18:52,790 And you're doing a very different style of it. 365 00:18:52,790 --> 00:18:54,330 - Yes. - We are. 366 00:18:54,330 --> 00:18:55,870 - I'm a little nervous for you. - I know. I'm super nervous. 367 00:18:55,900 --> 00:18:59,410 - We absolutely have to do good. - All right, good luck, y'all. 368 00:18:59,440 --> 00:19:02,350 I'm working on the last chicken thigh. 369 00:19:02,410 --> 00:19:05,620 I'm just making sure there's no bones left in here. 370 00:19:10,330 --> 00:19:14,240 Dry, salt and pepper... 371 00:19:14,300 --> 00:19:16,240 We've done this before. 372 00:19:16,310 --> 00:19:17,940 We need to get the fluid drained off of this. 373 00:19:17,940 --> 00:19:19,250 Well, how do you want me to do that? 374 00:19:19,310 --> 00:19:21,380 Well, put it in this bowl. Go get a lid. 375 00:19:21,420 --> 00:19:26,760 Guys, Tonna and Cait chose shepherd's pie, but their is not a normal shepherd's pie. 376 00:19:26,800 --> 00:19:28,900 There are scalloped sweet potatoes on top. 377 00:19:28,930 --> 00:19:31,040 I think when you take such a traditional and known dish, 378 00:19:31,100 --> 00:19:34,510 and really reinvent like that, it's an unnecessary risk. 379 00:19:34,580 --> 00:19:36,780 They should just do it straight with regular mash 380 00:19:36,850 --> 00:19:38,890 and maybe save their spot in the MasterChef kitchen 381 00:19:38,920 --> 00:19:41,320 instead of playing it all on this inventiveness. 382 00:19:41,360 --> 00:19:45,000 - There we go. - 30 minutes, guys. 383 00:19:45,060 --> 00:19:48,640 Timothy and Athena, 10 minutes to go. 384 00:19:48,640 --> 00:19:50,210 You've got to feel for Timothy and Athena. 385 00:19:50,240 --> 00:19:53,180 I mean, just 20 minutes to cook that salmon. 386 00:19:53,210 --> 00:19:56,490 - How frustrating must that be? - It's kind of like psychological torture. 387 00:19:56,520 --> 00:19:58,990 - Absolutely. - Baby, breathe. 388 00:20:00,430 --> 00:20:02,300 Watching the time tick down, 389 00:20:02,370 --> 00:20:04,970 not really sure if betting all that time 390 00:20:04,970 --> 00:20:06,240 on the salmon was worth it. 391 00:20:06,270 --> 00:20:09,210 That might be our biggest mistake. 392 00:20:09,250 --> 00:20:11,750 Man, I don't want to be in this situation. 393 00:20:25,550 --> 00:20:27,580 26 minutes to go. 394 00:20:27,650 --> 00:20:30,390 All right, come on, come on! 395 00:20:30,460 --> 00:20:33,830 - Are those looking good to you? - Just check on them in like five minutes 396 00:20:33,860 --> 00:20:35,460 - and see where they're at. - Okay. 397 00:20:40,040 --> 00:20:43,110 Ah, come on. 398 00:20:43,150 --> 00:20:45,280 - That looks good amount? - Yeah. 399 00:20:45,320 --> 00:20:48,020 This has been a long 30 minutes, not gonna lie. 400 00:20:48,060 --> 00:20:50,060 Yeah, it's felt like 70. 401 00:20:51,060 --> 00:20:53,330 - All right, I'm getting it out. - Are you getting the pasta? 402 00:20:53,400 --> 00:20:55,200 - Yeah. - All right, let's go. 403 00:20:55,240 --> 00:20:57,810 It's only been resting for about, what, 10 minutes? 15 minutes? 404 00:20:57,840 --> 00:21:02,050 She needs to work on the dough because if it's to cook it's going to be chewy. 405 00:21:02,990 --> 00:21:05,590 - Michelle, roll it on the table. - Yeah, on the table. 406 00:21:05,590 --> 00:21:06,960 - Yes, Yes, exactly. - There you go. 407 00:21:07,000 --> 00:21:09,030 - Thanks, guys. - Don't forget your flour. 408 00:21:09,070 --> 00:21:11,870 Yeah. Yeah, flour. Flour. Perfect. 409 00:21:11,900 --> 00:21:14,340 25 minutes to go. 410 00:21:14,410 --> 00:21:18,590 Timothy and Athena, five minutes until you start cooking. 411 00:21:18,620 --> 00:21:21,590 - Five minutes. - Can you imagine 412 00:21:21,620 --> 00:21:23,430 what's going through Timothy and Athena's minds? 413 00:21:23,460 --> 00:21:24,560 Ooh, I hope they're thinking 414 00:21:24,600 --> 00:21:26,730 about every aspect of the dish, 415 00:21:26,730 --> 00:21:28,500 so that there's no figuring anything out. 416 00:21:28,570 --> 00:21:30,780 - Guys got your plan? - Yep. 417 00:21:30,810 --> 00:21:33,450 Okay, 25 minutes. 418 00:21:33,480 --> 00:21:35,720 Okay, Julio and Rachel, what do you have? 419 00:21:35,750 --> 00:21:37,620 You had the half a chicken and you had 40 minutes? 420 00:21:37,620 --> 00:21:40,260 Yes, we did it deboned the chicken thighs, 421 00:21:40,290 --> 00:21:44,470 so we're gonna make crispy chicken thigh pan-seared with a tomato risotto. 422 00:21:44,500 --> 00:21:46,470 That risotto is gonna be right to the wire. 423 00:21:46,470 --> 00:21:48,750 I can tell just by looking at it. 424 00:21:48,750 --> 00:21:50,450 - You know, what's gonna help cook this faster? - Yes? 425 00:21:50,480 --> 00:21:52,190 - More liquid. - More liquid. 426 00:21:52,220 --> 00:21:54,490 More liquid, so it actually boils. 427 00:21:54,490 --> 00:21:56,330 At this point, to hurry it up, you want an active boil. 428 00:21:56,360 --> 00:21:57,660 - You have the flame up high? - All the way up. 429 00:21:57,730 --> 00:21:59,670 You're on too small of a flame. 430 00:21:59,730 --> 00:22:03,070 - Move this onto the big flame. - Yes. Be careful because that's hot. 431 00:22:03,110 --> 00:22:04,640 - Good luck. - Thank you. 432 00:22:04,680 --> 00:22:09,350 Ugh. Come on, why are we... 433 00:22:14,360 --> 00:22:15,400 You're shaking. 434 00:22:15,400 --> 00:22:16,630 How's it going, babe? 435 00:22:16,630 --> 00:22:18,700 Uh, doing my best. 436 00:22:21,140 --> 00:22:23,080 - 90 seconds, you're in. You excited? - Yes, sir. Yes, sir. 437 00:22:23,150 --> 00:22:24,920 - 20 minutes, not a lot of time. - No, it's not. 438 00:22:24,950 --> 00:22:26,650 You have no room for error. Do you know what you're making? 439 00:22:26,650 --> 00:22:28,990 Yes, sir. We're gonna do a crispy skin salmon 440 00:22:29,030 --> 00:22:30,660 with a peach and herb salad 441 00:22:30,660 --> 00:22:32,630 and an orange glaze underneath the salmon. 442 00:22:32,670 --> 00:22:34,040 And what are you using from the herb box? 443 00:22:34,070 --> 00:22:37,540 We're gonna use some parsley, mint, and basil. 444 00:22:37,540 --> 00:22:39,810 Tell me about the salsa. What are you calling it? 445 00:22:39,850 --> 00:22:42,090 The salad. So she's gonna dice... 446 00:22:42,090 --> 00:22:44,920 we're gonna dice the peaches and have it with the herbs. 447 00:22:44,960 --> 00:22:46,830 - Yeah, the basil... - Are you gonna cook the peaches? 448 00:22:46,830 --> 00:22:48,700 - No, no, no. - Just raw peaches? 449 00:22:48,730 --> 00:22:50,130 - Yes. - With grilled salmon? 450 00:22:50,170 --> 00:22:51,670 Yes. 451 00:22:51,700 --> 00:22:56,110 Are you regretting your choices from before? 452 00:22:56,180 --> 00:22:59,420 - Timothy, you look concerned to me. Are you okay? - No, sir. No concern. 453 00:22:59,450 --> 00:23:03,060 - 30 seconds. Good luck. - Yes, sir. 454 00:23:05,200 --> 00:23:08,570 - Stand by, Timothy and Athena. - All right, here we go. 455 00:23:08,610 --> 00:23:13,310 Five, four, three, two, one. 456 00:23:13,310 --> 00:23:15,220 Go! 457 00:23:15,250 --> 00:23:17,590 - Oh, my goodness me. - Let's go! 458 00:23:17,620 --> 00:23:19,830 - This is gonna be a tight 20 minutes. - 20 minutes! 459 00:23:19,860 --> 00:23:23,170 - Ah, come on. - All of you, 20 minutes remaining! 460 00:23:23,200 --> 00:23:25,540 - Yes, Chef. - Let's go! 461 00:23:25,570 --> 00:23:28,340 - Come on, Tim. Not too big. Not too big. 462 00:23:28,380 --> 00:23:32,720 - Starting on the salad, babe. - All right. 463 00:23:32,720 --> 00:23:34,560 What did you gather from Timothy and Athena? 464 00:23:34,590 --> 00:23:36,560 Well, I saw Timothy, and he's either very concentrated 465 00:23:36,590 --> 00:23:38,560 or he's in a sheer terrorized panic. 466 00:23:38,600 --> 00:23:41,140 - I'm not sure which one. - All right. Come on. 467 00:23:41,170 --> 00:23:43,580 The dish sounds a little bit panicky to me, too. 468 00:23:43,610 --> 00:23:46,010 It's a crispy skin pan-seared salmon 469 00:23:46,050 --> 00:23:48,750 with a raw fruit salad and some herbs. 470 00:23:48,790 --> 00:23:51,190 - A raw fruit salad? - Raw fruit. Seared salmon. 471 00:23:51,260 --> 00:23:54,900 - Damn. - But if they can cook the salmon in an excellent way, 472 00:23:54,930 --> 00:23:56,570 maybe that saves them from elimination. 473 00:23:56,600 --> 00:23:58,370 - Yeah, yeah. - Wow. 474 00:23:58,440 --> 00:24:00,740 - Did you put butter? - No, not yet. Hold up. 475 00:24:00,740 --> 00:24:02,250 - It needs to cook a little more. - Julio and Rachel, 476 00:24:02,280 --> 00:24:04,720 they're doing chicken thighs, pan-seared, crispy. 477 00:24:04,750 --> 00:24:07,220 - They're doing a tomato risotto. - Wow. 478 00:24:07,250 --> 00:24:08,760 But the risotto is way behind. 479 00:24:08,760 --> 00:24:11,030 The rice was still crispy and raw. 480 00:24:11,060 --> 00:24:15,040 - They're gonna be... razor, razor finish. - Oven up. Hot. 481 00:24:15,070 --> 00:24:19,410 We're coming down to our final 15 minutes to go. 482 00:24:19,480 --> 00:24:21,380 - Let's go, guys! Come on! - 15 minutes to go. 483 00:24:21,420 --> 00:24:24,220 - All right. - Go ahead and get them on now. 484 00:24:24,290 --> 00:24:29,070 - He's gonna sear it. - And just remember, 485 00:24:29,100 --> 00:24:31,600 we want that skin really crispy, okay, baby? 486 00:24:31,640 --> 00:24:34,210 - Yeah. - I don't know. 487 00:24:34,240 --> 00:24:36,050 Do you think they're good now? 488 00:24:36,050 --> 00:24:37,820 They need to go a little bit longer. 489 00:24:37,880 --> 00:24:39,890 Are those gonna be heated through? 490 00:24:41,560 --> 00:24:43,390 Aah! 491 00:24:43,390 --> 00:24:45,500 - Need help? - Maybe. 492 00:24:45,530 --> 00:24:48,870 - Flour on this? - Yeah. 493 00:24:51,010 --> 00:24:52,950 Okay. Oh, my gosh, okay. 494 00:24:52,980 --> 00:24:54,950 Do you want me to put this one to broil? 495 00:24:54,950 --> 00:24:57,860 I'm worried about there not being enough time. 496 00:24:57,920 --> 00:25:00,930 I don't know, Tonna. The sweet potatoes might be screwing us over. 497 00:25:05,300 --> 00:25:08,810 Basting, I'm basting, and I'm about to flip these salmons over. 498 00:25:08,850 --> 00:25:10,650 Remember, medium. 499 00:25:10,680 --> 00:25:13,450 - No, no, no, no. - He flipped the salmon too soon. 500 00:25:13,520 --> 00:25:15,690 - Yep. - Let's go! 501 00:25:15,730 --> 00:25:18,030 All right, all right. Taste, taste, taste. 502 00:25:20,570 --> 00:25:22,740 Yeah. Yeah. 503 00:25:22,810 --> 00:25:25,280 That pasta should be done, y'all. Come on. 504 00:25:25,340 --> 00:25:27,980 We'll put them all in for broil at the same time. 505 00:25:28,020 --> 00:25:29,990 Get it in the oven. 506 00:25:30,020 --> 00:25:34,000 - Get it in the oven. Crank the oven. - Get it in there. 507 00:25:34,030 --> 00:25:36,870 Okay. Dear Lord, please have this work. 508 00:25:36,930 --> 00:25:38,800 - They're waiting... - For the sweet potatoes. 509 00:25:38,840 --> 00:25:41,840 They put those sweet potatoes in too late. 510 00:25:41,840 --> 00:25:44,220 Rachel, four and a half minutes to go. 511 00:25:47,150 --> 00:25:50,800 - Julio, where's he gone? - He went to find some plates 'cause... 512 00:25:50,830 --> 00:25:54,000 That's not cooked. You got to get a lid on there, you got to crank up the heat. 513 00:25:54,030 --> 00:25:57,310 - Where is the lid? - The rice is undercooked. 514 00:25:57,370 --> 00:25:59,380 - Come on. You got to blast that rice now. Let's go. - Yes, Chef. Yes, Chef. 515 00:25:59,410 --> 00:26:01,750 More stock, please. More stock, and just boil it quickly. 516 00:26:01,750 --> 00:26:03,720 - Okay? Otherwise it's never gonna cook. - Yes, Chef. 517 00:26:03,750 --> 00:26:06,890 Let's go. Three and a half minutes to go, yeah? 518 00:26:06,890 --> 00:26:09,130 - All right, ready? - Yeah. 519 00:26:09,170 --> 00:26:12,300 - Let's just only get three portions out here. - I know. 520 00:26:12,370 --> 00:26:16,150 - Tonna, good. Now crank up that heat now, yes? Good. - 500. 521 00:26:16,150 --> 00:26:17,880 - Got it. Thank you. - Let's go, guys. 522 00:26:17,880 --> 00:26:20,620 - Should I add more peaches? - Mm! 523 00:26:20,620 --> 00:26:22,290 Salt, salt, salt. 524 00:26:22,290 --> 00:26:24,730 Tonna, you keep opening it and it's ruining the heat. 525 00:26:24,760 --> 00:26:26,000 Here we go, guys. 526 00:26:26,030 --> 00:26:27,640 Coming down to the final two minutes. 527 00:26:27,640 --> 00:26:29,310 Let's go! Start dressing your plates! 528 00:26:29,340 --> 00:26:32,040 - Let's go! Two minutes to go, guys. - Plate 'em up! 529 00:26:33,610 --> 00:26:36,120 - Plate 'em up! - I have a blowtorch. 530 00:26:36,120 --> 00:26:39,530 - Go! - Ooh! come on. 531 00:26:39,530 --> 00:26:43,900 - Switch. - I got it. I got it. 532 00:26:43,900 --> 00:26:47,510 - She's blow-torching the sweet potatoes. - - Oh. 533 00:26:47,540 --> 00:26:51,520 - Oh, my gosh. - Easy, easy. 534 00:26:51,520 --> 00:26:54,060 - Out of my way. - You put the chicken? 535 00:26:54,090 --> 00:26:55,530 - I put the chicken in. - Okay. 536 00:26:55,530 --> 00:26:57,660 60 seconds to go. Last minute. 537 00:26:57,700 --> 00:26:59,470 Chard, chard, chard, chard, chard. 538 00:26:59,470 --> 00:27:01,100 - Get it, get it, get it. Where is it? - No, you grab it. 539 00:27:01,170 --> 00:27:03,970 - Right there. You grab it. - Zest, zest, zest. 540 00:27:04,040 --> 00:27:05,950 - Zest, zest, zest. - Let's make sure they're nice and clean. 541 00:27:05,950 --> 00:27:08,080 - Julio, hurry. Hurry there. - Hurrying. 542 00:27:08,120 --> 00:27:11,190 - Do you want it like this or like this? - That's fine. I don't care. 543 00:27:11,220 --> 00:27:15,800 - Five, four, three, two, one. - Oh, God. 544 00:27:15,830 --> 00:27:17,770 And stop! Hands in the air! 545 00:27:17,800 --> 00:27:21,410 - Good job, guys. - Good job, guys. 546 00:27:21,410 --> 00:27:25,150 Relax. It's okay. 547 00:27:27,620 --> 00:27:31,360 For having such a small amount of time, we got everything on there. 548 00:27:31,400 --> 00:27:36,070 Salmon is the hero to plate. If it is cooked perfectly, I mean, it'll save us hopefully. 549 00:27:36,110 --> 00:27:39,780 And if it's not, that's... the salmon was my responsibility today, 550 00:27:39,780 --> 00:27:45,990 - so we'll see what happens. - I know we had the most time, but it didn't feel like that. 551 00:27:45,990 --> 00:27:48,000 It still felt stretched for time. 552 00:27:48,000 --> 00:27:50,570 We know the chicken is nice and crispy. 553 00:27:50,600 --> 00:27:51,970 It's just the risotto. 554 00:27:51,970 --> 00:27:53,980 If that grain is not perfectly cooked 555 00:27:53,980 --> 00:27:56,310 how it has to be, it could be the end for us. 556 00:28:00,860 --> 00:28:02,890 Oh, you made it work, though. 557 00:28:12,550 --> 00:28:17,090 Tonight you had to use your limited time and limited chosen ingredients 558 00:28:17,090 --> 00:28:23,030 to cook an amazing dish that will keep you in the competition and safe from elimination. 559 00:28:23,070 --> 00:28:28,810 Sadly, the worst performing dish will be going home tonight. 560 00:28:28,850 --> 00:28:33,290 Right, let's start with the duo that had the most time, 55 minutes. 561 00:28:33,290 --> 00:28:37,190 Please, Zach and Michelle, come forward. Thank you. 562 00:28:37,260 --> 00:28:40,540 We're nervous because there's really only two elements on this plate... 563 00:28:40,600 --> 00:28:41,900 the pasta and the sauce. 564 00:28:41,940 --> 00:28:43,940 If there's even the smallest problem 565 00:28:44,010 --> 00:28:46,550 with either one of them, we're walking out of the door. 566 00:28:46,610 --> 00:28:48,220 Right, Zach and Michelle, 567 00:28:48,280 --> 00:28:53,030 you had the eggs, leafy greens, and onions, and that spice box. 568 00:28:53,060 --> 00:28:54,330 Tell us what the dish is, please. 569 00:28:54,360 --> 00:28:56,330 Yes, that's a saffron-infused fettuccine 570 00:28:56,330 --> 00:28:59,310 with a fennel leek cream sauce and some Swiss chard. 571 00:28:59,340 --> 00:29:01,180 The construction of the pasta looks perfect. 572 00:29:01,210 --> 00:29:03,550 It's inviting. I can't wait to taste it. 573 00:29:03,580 --> 00:29:06,120 - Oh, thanks, Joe. Means a lot coming from you. - Yay. Thank you, Joe. 574 00:29:06,150 --> 00:29:08,920 Shall we? 575 00:29:08,920 --> 00:29:10,830 How long did you cook the pasta for, please, Michelle? 576 00:29:10,900 --> 00:29:13,900 It was probably about five minutes? 577 00:29:20,720 --> 00:29:22,380 Pasta's delicious. It's fragrant, 578 00:29:22,450 --> 00:29:24,990 it's textured, and it's rolled to utter perfection. 579 00:29:25,020 --> 00:29:27,760 I was a bit nervous about the cream sauce being a little bit too heavy. 580 00:29:27,760 --> 00:29:30,230 But the fact you pass those fennel seeds through there, so it's fragrant. 581 00:29:30,300 --> 00:29:32,240 Greens are delicious as well. Really good job. 582 00:29:32,310 --> 00:29:34,080 - Thank you. Thank you, Chef. - Thank you. 583 00:29:34,110 --> 00:29:36,980 There is definitely a care taken for the pasta. 584 00:29:37,050 --> 00:29:40,350 You get the beautiful color that you added with the saffron. 585 00:29:40,350 --> 00:29:46,230 And I'm so happy you used the Swiss chard because it gives it this earthy flavor 586 00:29:46,230 --> 00:29:47,700 which brightens it up a little bit. 587 00:29:47,700 --> 00:29:49,540 Thank you, Chef. Thank you. 588 00:29:49,610 --> 00:29:52,980 Saffron is one of those killer ingredients in the MasterChef kitchen, 589 00:29:52,980 --> 00:29:56,120 and you guys dosed it like a pro. It really makes sense. 590 00:29:56,150 --> 00:30:00,860 This dish could be served in the best Italian restaurant in... 591 00:30:00,900 --> 00:30:04,100 - Minneapolis. - We'll take it. 592 00:30:04,130 --> 00:30:05,970 - We'll take it. - Good job. 593 00:30:05,970 --> 00:30:07,110 - Well done. - Good job, guys. 594 00:30:07,140 --> 00:30:10,210 - Thank you. Thank you. - Good job. 595 00:30:12,490 --> 00:30:13,860 Love you. 596 00:30:13,860 --> 00:30:16,860 Okay, up next, please, Rachel and Julio. 597 00:30:16,860 --> 00:30:18,970 - Let's go, guys. - Come on, guys. 598 00:30:19,030 --> 00:30:24,440 We knew that cooking risotto in only 40 minutes was gonna be really difficult. 599 00:30:24,510 --> 00:30:29,050 We couldn't even taste it because we let it cook until the very last second. 600 00:30:29,120 --> 00:30:31,860 - So I'm a little worried. - Rachel and Julio, 601 00:30:31,920 --> 00:30:37,500 you bid for the chicken, tomatoes and peppers, and grains and nuts. 602 00:30:37,570 --> 00:30:39,010 Please, tell us about the dish. 603 00:30:39,040 --> 00:30:43,280 So we made for you a crispy skin boneless chicken thigh 604 00:30:43,310 --> 00:30:47,150 over tomato risotto, olive oil confit cherry tomatoes, 605 00:30:47,190 --> 00:30:49,190 in a roasted Mexican red sauce. 606 00:30:49,260 --> 00:30:52,130 Risotto is always a very, very fine line to walk here 607 00:30:52,160 --> 00:30:53,570 in the MasterChef kitchen. 608 00:30:53,570 --> 00:30:55,910 But when it's done right, it can be a winner. 609 00:30:55,910 --> 00:30:57,240 Shall we? 610 00:31:08,560 --> 00:31:12,640 Wow. I think we're gonna have a first time maybe 611 00:31:12,640 --> 00:31:14,340 in "MasterChef" history here tonight 612 00:31:14,410 --> 00:31:16,450 when we are served in the same tasting 613 00:31:16,480 --> 00:31:21,660 a perfect pasta and a perfect risotto. 614 00:31:21,660 --> 00:31:22,830 Chicken's still moist. 615 00:31:22,890 --> 00:31:24,460 Blistered tomatoes are excellent. 616 00:31:24,490 --> 00:31:27,570 But the sauce is, like, flat and very, very strange. 617 00:31:27,600 --> 00:31:29,370 In fact, the dish would be better without it. 618 00:31:29,440 --> 00:31:32,850 But an excellent risotto, which is no small feat. 619 00:31:32,910 --> 00:31:34,480 Thank you, Joe. 620 00:31:34,520 --> 00:31:38,090 You can taste the stock of the chicken inside of the rice. 621 00:31:38,090 --> 00:31:40,790 It gives it such incredible flavor. 622 00:31:40,860 --> 00:31:44,640 And the peppers, actually it adds some heat to the dish, which is nice. 623 00:31:44,700 --> 00:31:48,510 I think your skin could have got a little bit more crispy in the chicken, 624 00:31:48,580 --> 00:31:50,980 especially if you're gonna call it crispy chicken thighs. 625 00:31:51,020 --> 00:31:54,860 - Yes, Chef. - But overall, the rice, the flavors, I like it a lot. 626 00:31:54,920 --> 00:31:56,690 - Thank you, Chef. - Thank you. 627 00:31:56,730 --> 00:31:58,530 The dish is delicious. 628 00:31:58,600 --> 00:32:00,230 The acidity is absolutely spot on here. 629 00:32:00,270 --> 00:32:01,970 And the chicken's cooked beautifully. 630 00:32:01,970 --> 00:32:04,110 It's a really good dish. Well done. 631 00:32:04,110 --> 00:32:08,020 Thank you, Chef. 632 00:32:09,690 --> 00:32:13,260 - I really like this rice. - Yeah, the rice is cooked beautifully. 633 00:32:13,290 --> 00:32:15,570 Lucky there at the end. They had to crank up that heat 634 00:32:15,630 --> 00:32:17,470 for two minutes to get that risotto done. 635 00:32:21,840 --> 00:32:24,620 All right, up next, please come forward, 636 00:32:24,680 --> 00:32:26,120 - Tonna and Cait. - All right. 637 00:32:26,120 --> 00:32:28,620 Let's go! 638 00:32:28,660 --> 00:32:31,730 We took a really big risk by doing sweet potatoes 639 00:32:31,730 --> 00:32:33,270 on top of a shepherd's pie. 640 00:32:33,300 --> 00:32:35,840 - So we're stressed. - I'm worked up. 641 00:32:35,870 --> 00:32:38,310 So you ended up with 50 minutes. 642 00:32:38,380 --> 00:32:41,980 - Yes. - You bid for the lamb, the root vegetable, 643 00:32:42,020 --> 00:32:44,520 and the flavor bomb. Please describe your dish. 644 00:32:44,560 --> 00:32:47,560 This is kind of a take on a shepherd's pie 645 00:32:47,560 --> 00:32:52,440 with a lamb mince and topped with a scalloped sweet potato. 646 00:32:52,510 --> 00:32:54,980 We used the bean paste, fish sauce. 647 00:32:55,010 --> 00:32:57,380 And celery root and carrots. 648 00:32:57,410 --> 00:32:59,450 The sweet potatoes is a bit of an odd choice. 649 00:32:59,520 --> 00:33:02,290 - You had regular potatoes, didn't you? - We did. 650 00:33:02,320 --> 00:33:04,930 - So with your lives on the line... - Yeah. 651 00:33:04,960 --> 00:33:07,470 In the MasterChef kitchen, you decided to take a risk, 652 00:33:07,540 --> 00:33:09,470 not do it the way you normally do it, 653 00:33:09,540 --> 00:33:11,740 which would be with creamy white mashed potatoes, 654 00:33:11,810 --> 00:33:16,220 and to blowtorch sweet potatoes on top of a shepherd's pie. 655 00:33:16,290 --> 00:33:18,190 That was the decision you two made together. 656 00:33:18,190 --> 00:33:20,560 - Yes. - Yes. 657 00:33:20,590 --> 00:33:23,470 - You said fish sauce in the mince. - Mm-hmm. 658 00:33:23,470 --> 00:33:26,170 - And black bean paste. - Mm-hmm. 659 00:33:26,170 --> 00:33:29,310 Wow. Oh, Lord. Very weird. 660 00:33:29,340 --> 00:33:32,380 Shall we? I hope my mum's not watching. 661 00:33:42,340 --> 00:33:45,680 - Wow. - Oh, my goodness. 662 00:33:56,130 --> 00:33:59,170 Tonna and Cait, you said fish sauce in the mince. 663 00:33:59,200 --> 00:34:01,640 - Yes. - Let's taste it, shall we? 664 00:34:05,550 --> 00:34:07,120 Wow. 665 00:34:07,190 --> 00:34:09,660 - Oh, my goodness. - Uh-oh. 666 00:34:11,660 --> 00:34:14,640 Shepherd's pie is supposed to be comforting. 667 00:34:14,670 --> 00:34:18,380 This is anything but. It's a very strange taste. 668 00:34:18,410 --> 00:34:21,520 For me, it resembles the inside of a dumpling. 669 00:34:21,520 --> 00:34:24,290 - Yeah. - But the insult for me is the potatoes are raw. 670 00:34:24,350 --> 00:34:26,530 We can't eat an undercooked potato, 671 00:34:26,560 --> 00:34:28,100 so it's definitely not a shepherd's pie. 672 00:34:28,130 --> 00:34:31,140 It's a million miles away. What a shame. 673 00:34:31,200 --> 00:34:35,240 Though it is not refined at all, 674 00:34:35,280 --> 00:34:40,150 - what I have on the plate is not unflavorful. - Okay. 675 00:34:40,190 --> 00:34:44,130 The intensity and the flavor of the lamb is actually quite good. 676 00:34:44,160 --> 00:34:47,970 And had you put, like white mashed potato on it, 677 00:34:48,000 --> 00:34:49,740 this would be a very good dish. 678 00:34:49,740 --> 00:34:52,650 - Sorry. - Thank you. 679 00:34:52,680 --> 00:34:56,220 50 minutes, I don't expect undercooked sweet potatoes. 680 00:34:56,250 --> 00:34:59,590 - Yeah, that's the problem. - I'm sorry. It's weird. Tastes very strange. 681 00:35:05,510 --> 00:35:08,780 Right. Finally, Timothy and Athena. 682 00:35:08,840 --> 00:35:11,280 Let's go. Thank you. 683 00:35:11,320 --> 00:35:14,920 We are definitely shaking in our boots a little bit. 684 00:35:14,960 --> 00:35:17,660 Yeah, we are really regretting our decision 685 00:35:17,700 --> 00:35:21,670 - for betting so much time on the salmon. - It happened so fast. 686 00:35:21,700 --> 00:35:25,880 Hopefully, their salmons are all cooked perfectly. 687 00:35:25,950 --> 00:35:30,020 Right, Timothy and Athena, you had the least amount of time tonight with 20 minutes. 688 00:35:30,050 --> 00:35:32,020 You start off with a side of salmon, 689 00:35:32,060 --> 00:35:34,430 the box of citrus, and the box of herbs. 690 00:35:34,460 --> 00:35:36,330 Tell us what you made, please. 691 00:35:36,370 --> 00:35:39,040 We made a crispy skin salmon with an orange glaze 692 00:35:39,040 --> 00:35:40,980 and a peach herb salad on the side. 693 00:35:41,010 --> 00:35:43,710 It just begs the question that even a perfectly cooked piece 694 00:35:43,750 --> 00:35:47,050 of salmon with crispy skin and a peach and herb salad, 695 00:35:47,090 --> 00:35:48,860 is that a dish? 696 00:35:48,860 --> 00:35:52,900 I know you limited yourself a lot with time, 697 00:35:52,970 --> 00:35:55,510 and I'm not sure that strategy really worked out for you 698 00:35:55,570 --> 00:35:58,610 because at the end of the day, this may even be good, 699 00:35:58,640 --> 00:36:01,720 but is it a dish that can create redemption for you 700 00:36:01,750 --> 00:36:03,590 and save your spot in the MasterChef kitchen? 701 00:36:03,620 --> 00:36:06,790 - I don't know. - Shall we? 702 00:36:06,860 --> 00:36:09,800 I just hope it's cooked beautifully inside. 703 00:36:12,370 --> 00:36:14,170 - That looks good. - Beautiful. 704 00:36:18,480 --> 00:36:20,950 Oof. Mine's under. 705 00:36:28,270 --> 00:36:29,910 I'm looking at both of their salmons, 706 00:36:29,910 --> 00:36:34,050 and theirs look great, but mine here is still under. 707 00:36:34,050 --> 00:36:39,060 Yes, you can eat it, but I didn't know I was eating sushi today. 708 00:36:39,060 --> 00:36:44,370 What I will say is the orange glaze that I don't really see 709 00:36:44,400 --> 00:36:46,770 but I definitely taste, is a winner. 710 00:36:46,770 --> 00:36:50,210 It is bright, it has citrus, it brings sweetness. 711 00:36:50,250 --> 00:36:53,050 It just feels like there should be more. 712 00:36:53,090 --> 00:36:56,390 It's a shame because the problems with this dish are not in my dish. 713 00:36:56,430 --> 00:36:59,270 They're really Tiffany's dish. Look at this. 714 00:36:59,270 --> 00:37:00,530 It's cooked perfectly. 715 00:37:00,530 --> 00:37:02,370 You have this crispy, perfect salmon. 716 00:37:02,400 --> 00:37:05,240 Mine is pink. It's crisp on top. 717 00:37:05,280 --> 00:37:07,450 That skin tastes like the bacon of the sea. 718 00:37:07,520 --> 00:37:10,590 But I can't say it's highly skilled chopping up peaches 719 00:37:10,650 --> 00:37:12,260 and sticking them with some fresh mint. 720 00:37:12,290 --> 00:37:13,830 There's some very good dishes tonight 721 00:37:13,860 --> 00:37:16,330 and this doesn't match those dishes. 722 00:37:16,400 --> 00:37:19,570 - What a shame. - Good job, guys. 723 00:37:19,640 --> 00:37:21,680 I want to see more. 724 00:37:21,680 --> 00:37:23,810 I mean, it's a salad, a glaze, and a piece of fish. 725 00:37:23,850 --> 00:37:27,490 Had they grilled the peaches, like, just a little bit more effort. 726 00:37:28,190 --> 00:37:29,160 Keep your head up. 727 00:37:29,190 --> 00:37:30,700 Whatever happens, happens. 728 00:37:30,700 --> 00:37:33,900 That's what you always tell me in this spot, right? 729 00:37:33,930 --> 00:37:36,570 I mean, two outstanding duos. 730 00:37:36,570 --> 00:37:40,180 Just getting more and more anxious. 731 00:37:40,210 --> 00:37:41,180 All in agreeance? 732 00:37:41,220 --> 00:37:43,320 - Yep. - Yeah. 733 00:37:43,350 --> 00:37:47,290 Right, Joe, Tiffany, and myself can agree 734 00:37:47,330 --> 00:37:50,400 there are two top dishes tonight. 735 00:37:50,430 --> 00:37:54,170 Michelle and Zach, and Julio and Rachel. 736 00:37:56,880 --> 00:38:01,220 Both duos, head up to the safety of the balcony, please. 737 00:38:01,290 --> 00:38:02,730 - Come on, guys. - Vamos. 738 00:38:02,760 --> 00:38:05,830 We never want to be in a pressure challenge again. 739 00:38:05,860 --> 00:38:10,610 Moving forward, we have to nail everything and stay on top. 740 00:38:10,610 --> 00:38:12,780 Tonna and Kate, Timothy and Athena, 741 00:38:12,850 --> 00:38:14,350 please make your way down to the front. 742 00:38:14,380 --> 00:38:16,920 We need a very serious moment. Excuse us. 743 00:38:20,530 --> 00:38:21,800 Tough one, this one. 744 00:38:21,860 --> 00:38:23,330 So, Tonna and Cait, shepherd's pie. 745 00:38:23,370 --> 00:38:24,900 - I enjoyed that. - I know you did. 746 00:38:24,970 --> 00:38:28,740 But it's not a shepherd's pie. They undercooked sweet potatoes. 747 00:38:28,780 --> 00:38:30,450 - That's unforgivable. - Yeah. 748 00:38:30,480 --> 00:38:33,150 Timothy and Athena. My salmon was cooked perfectly. 749 00:38:33,190 --> 00:38:37,390 - My salmon was not. Yep. - Inconsistent and not enough on the plate. 750 00:38:41,640 --> 00:38:43,610 - In agreeance? Yeah? - Yes. 751 00:38:47,780 --> 00:38:51,660 Timothy, Athena, Tonna and Cait, tonight was a tough one. 752 00:38:51,660 --> 00:38:53,790 It's called a pressure test for a reason. 753 00:38:53,830 --> 00:38:58,070 But after a lot of deliberation, we've come to an agreeance. 754 00:38:58,140 --> 00:39:04,410 The duo leaving the MasterChef kitchen tonight is... 755 00:39:18,680 --> 00:39:24,050 The duo leaving the MasterChef kitchen tonight is... 756 00:39:28,300 --> 00:39:29,770 Tonna and Cait. 757 00:39:31,640 --> 00:39:33,910 Timothy and Athena, 758 00:39:33,940 --> 00:39:35,910 please say goodbye to Tonna and Cait, 759 00:39:35,940 --> 00:39:39,790 and head up to the safety of the balcony. 760 00:39:46,800 --> 00:39:49,840 Timothy and Athena, whilst that dish was somewhat simple, 761 00:39:49,870 --> 00:39:53,110 Joe, Tiffany, and myself did understand that those flavors did work. 762 00:39:53,150 --> 00:39:57,320 And sadly, Tonna and Cait, there were too many misfires 763 00:39:57,320 --> 00:39:59,560 across your version of a shepherd's pie. 764 00:39:59,590 --> 00:40:01,630 But witnessing you both cook from the heart, 765 00:40:01,700 --> 00:40:04,700 it's like we're going over to your house to celebrate. 766 00:40:04,740 --> 00:40:08,180 - You're invited any time. - Thank you. 767 00:40:08,210 --> 00:40:09,480 You guys are the living proof 768 00:40:09,550 --> 00:40:11,250 that the term mother and daughter 769 00:40:11,280 --> 00:40:14,660 is not defined by biology, and that's an amazing thing. 770 00:40:15,890 --> 00:40:17,730 Please place your aprons on your bench 771 00:40:17,730 --> 00:40:19,460 - and head on out. - Thank you, guys. 772 00:40:19,500 --> 00:40:20,970 - Thank you. - We love you! 773 00:40:21,000 --> 00:40:24,140 You're awesome. You're both awesome. 774 00:40:24,140 --> 00:40:27,550 I think I can say for the both of us this is bittersweet. 775 00:40:27,580 --> 00:40:32,120 But this has been such a special journey to be able to do together. 776 00:40:32,190 --> 00:40:33,990 - You're amazing. - Bye, guys. 777 00:40:34,030 --> 00:40:36,630 Mother-daughter team coming in from South Dakota, 778 00:40:36,670 --> 00:40:40,470 we were able to show the judges a little bit of... 779 00:40:40,510 --> 00:40:42,440 - Our midwestern roots. - Yeah. 780 00:40:42,480 --> 00:40:45,150 If you've never had bison, you're going to tonight, 781 00:40:45,180 --> 00:40:47,350 and you're going to give us an apron for it. 782 00:40:47,350 --> 00:40:50,030 That bison is nice. It is nice! 783 00:40:50,030 --> 00:40:53,770 We're really proud of what we accomplished. 784 00:40:53,800 --> 00:40:56,640 This is the dessert of the day for me. 785 00:40:56,670 --> 00:41:00,550 What we learned here is going to make us stronger. 786 00:41:00,610 --> 00:41:03,250 And to have been able to do this with my daughter, 787 00:41:03,290 --> 00:41:06,030 there's nothing like this. 788 00:41:06,090 --> 00:41:07,560 Next time... 789 00:41:07,630 --> 00:41:09,700 - Oh, wow. - The top seven take on 790 00:41:09,770 --> 00:41:12,910 one of the toughest desserts in the world. 791 00:41:12,940 --> 00:41:16,480 - It is the French macaron. - Oh, no. 792 00:41:16,510 --> 00:41:18,280 It's the most time-critical challenge yet... 793 00:41:18,320 --> 00:41:20,190 - We got to get those in. - These go in the bottom. 794 00:41:20,190 --> 00:41:22,760 That will test even the most confident of duos. 795 00:41:22,830 --> 00:41:26,200 This challenge has taken down some of the most prominent chefs in this competition. 796 00:41:26,230 --> 00:41:29,370 - Oh, my God. Our jam is so runny. - All these are under. 797 00:41:29,410 --> 00:41:30,840 Get them on the tower. 798 00:41:30,910 --> 00:41:32,950 The sheen on them is beautiful. 799 00:41:32,950 --> 00:41:35,550 More than anything, what you did have was a great synergy. 800 00:41:35,580 --> 00:41:39,020 This is what we're looking for. 801 00:41:39,020 --> 00:41:40,560 The flavors are spot on. 802 00:41:40,590 --> 00:41:42,600 This is the level you need to be at. 803 00:41:42,670 --> 00:41:45,870 That unfortunately is not the sound of a macaron. 803 00:41:46,305 --> 00:42:46,781