Minicap: Masterchef

Recaps

By Dangerously | Wednesday, August 10, 2011 | 9:00 am | 9 Comments
Tagged: , ,
Posted in: Master Chef, MiniCaps, Recaps

02.15 - 04 - suzyuLast night on MasterChef…well, there was another fucking mystery box. I figured with only 5 left, they’d not be doing this. But they are. So that’s pretty crazy, right? The mystery box this time is three types of ground meats, which is a very challenging mystery box due to the sheer simplicity. The contestants get an hour to make something “grown up” with ground meat. The cooks go all over the place, with chili, meatloaf, meatballs, and shepherd’s pie. Well, there are two shepherd’s pies. One of them wins the challenge. Thankfully, it’s not the obnoxious, talky one.

So the elimination challenge is…to recreate one of Mr Gordon Ramsay’s signature dishes. The winner from the last challenge gets to choose the one, taste it first, and ask Gordie three questions. Do those questions pay off? Well, you’ll have to come back for the real deal to find out. Out of the 5 left, only one was able to come even close to Gordie’s dish…and it was the one I wanted to see fail the most. UUUUUUUUGH. I fear that she’s learned her lessons, sadly, and since no one knocked her out when she was fucking everything up, she may very well end up winning it all. Sigh.

To get caught up while you wait for the next recap, catch last week’s cappy here.

Dangerously

Dangerously is a Southern boy misplaced in windy Chicago. He spends most of his time wandering around Chicago hoping for a random encounter with Graham Elliot...(I bet that guy gives the best hugs!).

9 Comments

  1. 1
    Laura Gill
    Posted August 10, 2011 at 9:11 am

    That signature is $87 in Gordie’s restaurant?! For that price, Bambi better hop on the plate and cook himself.

  2. 2
    Laura Gill
    Posted August 10, 2011 at 9:11 am

    Signature dish, I meant.

  3. 3
    LAC
    Posted August 10, 2011 at 9:43 am

    For $87, Gordon Ramsey better be coming out to give a lap dance. Or, in my case, hire Taye Diggs to do one. Jaysu Christie!!

  4. 4
    Pikey
    Posted August 10, 2011 at 9:45 am

    I was just going to ask the same question, Laura! I thought I had heard it incorrectly but I guess not! $87 is a lot of money for one entree…

  5. 5
    vallegirl vallegirl
    Posted August 10, 2011 at 9:45 am

    Heh. Maybe he needs Gordon Ramsay to come to his restaurants and explain that the reason he’s having so many legal issues is because he’s way overcharging for his entrees. Maybe then his restaurants won’t show a 90% drop in business.

  6. 6
    vallegirl vallegirl
    Posted August 10, 2011 at 9:46 am

    I meant financial issues. He’s having all those legal issues because he doesn’t pay his bills and allows his kitchens to be hostile work environments. (Google him and see what pops up.)

  7. 7
    Tvsnarkeling
    Posted August 10, 2011 at 12:42 pm

    After watching the chefs freak about ground meat, I have to admit that is what I am serving for dinner. I have grd sirlon, pork and lamb and will perfrom my wizardly skills and tranform into meatloaf.

  8. 8
    Dangerously Dangerously
    Posted August 10, 2011 at 1:44 pm

    Agree with this. I immediately thought “fuck yes, meatloaf.” and was making tacos while the episode was running. I am not above ground meat. That episode made me want to make chili, meatloaf, burgers, shepherd’s pie, and (sadly) even hamburger helper ;-)

  9. 9
    yeschef
    Posted August 11, 2011 at 3:40 am

    It’s 87 dollars because of ingredients (high quality Venison is not cheap) plus according to Ben Star it tasted amazing as did the other two dishes. All the dishes were over 50 bucks.

    Also his legal issues have nothing to do with hostile work enviroments. Sorry but Gordon is considered to have the best working conditions for his workers hence the very high retention rate meaning how many people he employees stay with him after a year. Usually restaurants see half or more of their employees leave after a year. Gordon sees over 80% stay after a year and usually stay a decade or more working for him.

    Also all restaurants are seeing drops in revenue due to the economy.

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