Next up is Jeff, who made a potato risotto with crispy pork and Brussels sprouts. Padma asks if there's vinegar on it, and Martha says it's "pungent." That's probably not a compliment, and Jeff knows it. Jamie introduces her scallops and fried sage over potato and kale stew. Padma asks if scallops are really a winter dish, but Martha totally defends it, saying that they go diving for scallops in Maine in January. I'm so sure that Martha pulls on a wetsuit and jumps in the ocean in January. Girl, please. They finally get to Ariane, and after the requisite Jersey bonding, Ariane introduces her cauliflower puree with filet mignon. Martha thinks she tastes a lot of butter, and Ariane says there's no butter, only cream. Martha is impressed that she was able to make it taste to smooth and rich without using a lot of butter. Carla made a brined turkey breast with apple and cherry stuffing. Martha finds it "tasty." Fabio made roasted mushroom polenta with seared duck breast. It's not the most appetizing-looking dish -- it kind of looks like turds on top of a pile of cat puke. I'm sorry, but it does.
Time for judging! Martha thinks that most of the cheftestants kept it simple, but some were too simple. Martha goes on to announce the bottom three dishes. The first is Jeff's potato risotto, which is too starchy and heavy. Martha also disliked Eugene's Korean pork stew, because he used cornstarch to thicken it and didn't get the flavoring right. Eugene protests in an interview that he thinks a lot of housewives and grandmothers use cornstarch. Maybe he didn't cook the dish long enough after adding the cornstarch? I've used cornstarch as a thickener before and if you cook it long enough, I don't think you can taste it anymore. The third bad dish is Fabio's polenta and duck breast, because you couldn't see the mushrooms in the polenta, and had a grayish color. I told you it looked unappetizing! Fabio interviews that his grandmother will be ashamed of Martha, so clearly he disagrees with her assessment of his dish.