And he didn't say whether he had managed to not curdle the fresh blood *dead faint*
So is there a difference between pig cheek - which has been done before - and pig jowls...
And we had DA DA DAAAAAAAAA the false drama of Nigel giving Steph a pep talk. Isn't that the problem with Steph this year. She's too pepped up... she needs to focus on the cliches... And as she was half way through cooking her dish what bally good was it going to do her... jeez.... :mad:
And an interesting thing Nigel said about the cold apple changed the taste of the other food. For a little while all manner of MasterChef judges have said that although the food maybe only room temperature (after it's been photo'd), it doesn't change the flavour. Rumbled ! It does. So there
Whilst I still find this compulsive viewing, I'm really not getting it this year, Maybe I'm like Steph. It all seems a bit precious, I mean aerosol cans with chicken scented spray, and woodland platters with dry ice looking more like a japanese miniature garden than something edible. It's food for children with a low attention span.
Blue peter tracey island model with a boil in the bag fish.
I can see the athletes all going for a MacDonalds after the banquet.
However, I will be glued (like the fish) to the bitter end....perhaps I will understand it in due course.:cool:
And an interesting thing Nigel said about the cold apple changed the taste of the other food. For a little while all manner of MasterChef judges have said that although the food maybe only room temperature (after it's been photo'd), it doesn't change the flavour. Rumbled ! It does. So there
In fairness to our beloved MC judges I'm supposing Nigel meant the contrast between hot and cold at the same time whereas with MC everything has gone stone cold?
In terms of the banquet I wasn't really blown away by any of the mains, despite Nigel's relatively high marks, though there were some interesting ingredients used and naturally I'd have scoffed the lot if it had been offered to me.
Watching this week has made me consider how good Daniel's menu and cooking was last week.
...Blue peter tracey island model with a boil in the bag fish.
:D:D
And tonight
NE - Puds
Stephanie Moon puts together a podium of puddings, Colin McGurran whips up a chocolate, rhubarb and custard treat and Charlie Lakin produces an Earl Grey and strawberry souffle.
Unsire about choc & rhubard... and 'podium of puddings' gives us no clues whatsoever...
So hoping Steph pulls it out of the bag and ups her game for the gold medal position...
Wouldn't a souffle be very risky to cook for a banquet?
Bet Prue picks up on that tomorrow. But I'm sure someone's done an Earl Grey souffle before... maybe on MasterChef... I can remember it looking kinda green in the middle...
A bit f*king ridiculous I thought... Obviously not enough DA DA DAAAAAA drama in the kitchen today :rolleyes:
BTW: I used to jump off the top board from the age of 10... mind you I didn't know I was travelling at 30mph :eek:
I do think that chocolate sphere pud deserves *CLAP HANDS*. Bet they love the look of it tomorrow. I wouldn't follow Nigel's recommendation of white choc...I'd stick with dark but change to raspberries (DA DA DAAAAA a classic combination) BTW How easy is it to get rhubarb in July? Just saying...
Poor Steph . I think her quirkiness suited the concept of a street party well... when a lot of the M*s last year didn't get it...
I'm still a bit about what the Friday experts are actually looking for this year. At least in the last years they've kept banging on about the provenance of the ingredients so we got that bit (in droves....) This year....
Bet Prue picks up on that tomorrow. But I'm sure someone's done an Earl Grey souffle before... maybe on MasterChef... I can remember it looking kinda green in the middle...
Marcus Wareing did an Earl Grey tea cream and Garibaldi biscuit in the second series.
In the banner at the top. Milk ice cream Doesn't all ice cream have milk in it....
I'll go back to that site tomorrow and have a good old mooch around....
Milk ice cream often reffers to ice cream made to taste like milk, so it often has condensed milk in it instead of sugar, no cream, and milk powder can also be used
When the chef dived of the "10m" board, why was the pro diver behind him clearly shown standing on the board that had "7.5m" labelled on the side?
........dunno, the the version I watched on Sky+ clearly showed him jumping off the top platform, with Nick the pro diver also standing there i.e. 10m? He was brave wearing those Speedos I say!
Poor, poor ,poor Steph! I really felt for her being so upset at the end. Unfortunately, though she did get the wrong end of the brief, her actual cooking was way below last year's standard in any case. I just wanted to give her a big cuddle.
I thought Colin's dessert was spectacular and very clever, though it did end up as a bit of a splodge. Agreed with Nigel's comments about using white chocolate in terms of flavour though that might be a bit harder to mold? Any Chocolatiers out there?
Comments
Doesn't make the dish very appealing at all
He's forcing you to eat them... like when you were a nipper and yer mam hid yer greens in the mash
Didn't it just :eek:
:yawn:
/|\
And he didn't say whether he had managed to not curdle the fresh blood *dead faint*
So is there a difference between pig cheek - which has been done before - and pig jowls...
And we had DA DA DAAAAAAAAA the false drama of Nigel giving Steph a pep talk. Isn't that the problem with Steph this year. She's too pepped up... she needs to focus on the cliches...
And an interesting thing Nigel said about the cold apple changed the taste of the other food. For a little while all manner of MasterChef judges have said that although the food maybe only room temperature (after it's been photo'd), it doesn't change the flavour. Rumbled ! It does. So there
Blue peter tracey island model with a boil in the bag fish.
I can see the athletes all going for a MacDonalds after the banquet.
However, I will be glued (like the fish) to the bitter end....perhaps I will understand it in due course.:cool:
In fairness to our beloved MC judges I'm supposing Nigel meant the contrast between hot and cold at the same time whereas with MC everything has gone stone cold?
In terms of the banquet I wasn't really blown away by any of the mains, despite Nigel's relatively high marks, though there were some interesting ingredients used and naturally I'd have scoffed the lot if it had been offered to me.
Watching this week has made me consider how good Daniel's menu and cooking was last week.
And tonight
NE - Puds
Unsire about choc & rhubard... and 'podium of puddings' gives us no clues whatsoever...
So hoping Steph pulls it out of the bag and ups her game for the gold medal position...
Soz I'll leave now
Very tricky - I think that looks really nice. Oh! it's GORSE flower, I thought it was GHOST flower
Think it was inside the choc ball
Stephs is too gimmicky for my tastes
I think she was so frustrateds because she had completely misunderstood what was required.
Bet Prue picks up on that tomorrow. But I'm sure someone's done an Earl Grey souffle before... maybe on MasterChef...
A bit f*king ridiculous I thought... Obviously not enough DA DA DAAAAAA drama in the kitchen today :rolleyes:
BTW: I used to jump off the top board from the age of 10... mind you I didn't know I was travelling at 30mph :eek:
I do think that chocolate sphere pud deserves *CLAP HANDS*. Bet they love the look of it tomorrow. I wouldn't follow Nigel's recommendation of white choc...I'd stick with dark but change to raspberries (DA DA DAAAAA a classic combination) BTW How easy is it to get rhubarb in July? Just saying...
Poor Steph
I'm still a bit
Marcus Wareing did an Earl Grey tea cream and Garibaldi biscuit in the second series.
Found a picture of one
In the banner at the top. Milk ice cream
I'll go back to that site tomorrow and have a good old mooch around....
Milk ice cream often reffers to ice cream made to taste like milk, so it often has condensed milk in it instead of sugar, no cream, and milk powder can also be used
And...
When the chef dived of the "10m" board, why was the pro diver behind him clearly shown standing on the board that had "7.5m" labelled on the side?
........dunno, the the version I watched on Sky+ clearly showed him jumping off the top platform, with Nick the pro diver also standing there i.e. 10m? He was brave wearing those Speedos I say!
Poor, poor ,poor Steph! I really felt for her being so upset at the end. Unfortunately, though she did get the wrong end of the brief, her actual cooking was way below last year's standard in any case. I just wanted to give her a big cuddle.
I thought Colin's dessert was spectacular and very clever, though it did end up as a bit of a splodge. Agreed with Nigel's comments about using white chocolate in terms of flavour though that might be a bit harder to mold? Any Chocolatiers out there?
Damm editing gave away which dish Oliver was very grumpy about, I do wish they check that we can't clearly see the plate in shot as he's talking