By Mr. Sobell
The contrast between the two teams is quite striking, where Blue leader Mike is running around like a chicken with his head cut off. Jake calls him frantic and gives off the impression that he does not particularly care for frantic. "I don't know if you would call me enthusiastic or passionate or crazy," Mike says. "Whatever it is, it is what it is." I think we'll settle on frantic. Anyhow, there's more than just a clash of personalities here -- Mike thinks that Jake is trimming away too much of the fat which will, he fears, dry out the pork. Also, there's the small matter of portions in that Mike doesn't think they'll have enough. So it's pork two ways to the rescue -- Mike plans to make a simple pork loin with bacon, rosemary, and garlic. He also manages to only mildly gloat when Gordon stops by and expresses concern about how much fat Jake is trimming off the pork loin. Sweet vindication for the man in the hat!
Back to Team Red, where Sharone is cooking the steak and outlining his plan for keeping everything medium rare until service time. It doesn't sound that convincing to me, but the judges sound impressed. Or maybe they're just thrilled to see a team leader who isn't vibrating through walls. "Very scattered," Graham says of Mike. It is what it is, the snide home viewer mutters.
Gordon checks in with David, who's busy cooking the bacon for that potato dish. Mostly, it's an opportunity to resume making fun of his tuxedo shirt -- "You're dressed like a waiter!" -- but it also serves as a bit of foreshadowing. We hear a crash and the camera cuts back to David where about five pounds of bacon are now resting comfortably on the kitchen floor. No five-second rule is in effect for MasterChef, I guess. "It's cooked perfectly," Gordon says ruefully. Not that the Blue Team has any reason to gloat -- we're a half-hour from service time, and their pork is painfully undercooked. As in raw. Back to the Red Team, where the issue of portion size is now rearing its ugly head. Sharone thinks three pans of vegetables and potatoes will not be nearly enough to feed all those Marines. I share his concern.
Ten minutes to go! And that means everyone starts following Mike's lead and getting all frantic. Food is Saran-wrapped. People scurry about. LOUD NOISES! "Nothing would suck more than cooking this food for three hours and then forgetting the tools to serve to people," Graham says. Oh, I can think of a few things that would suck more -- serving undercooked pork to people proficient in hand-to-hand combat, for starters. Anyhow, time runs out and there is much joyous hooting. But let's not go celebrating just yet, kids -- we've got a base full of Marines to serve.
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