Part of the deal is your going to a place to eat that you can say you have been to and where people who can't afford 35 quid mains haven't been to
All part of the great British class system
I'll never get over the woofters who open the doors at the top hotels act like they are so special and royalty. Doesn't matter what hotel you work at, your still a woofter who opens doors for people for a living
Part of the deal is your going to a place to eat that you can say you have been to and where people who can't afford 35 quid mains haven't been to
All part of the great British class system
I'll never get over the woofters who open the doors at the top hotels act like they are so special and royalty. Doesn't matter what hotel you work at, your still a woofter who opens doors for people for a living
.... and Britain is the only country in the world with expensive restaurants? That standard of cooking is always going to cost a lot more than a 'normal' place because of the expense of ingredients, number of staff employed, surroundings etc.
For two people you are looking at around 160 quid all up with wine. You have to pay that kind of money for decent places nowadays and it's not like you would go there every few days.
Some people drink 200 quid worth on a night out, some people gamble that much and others spend that much on food
That's money I am willing to spend to check out a restaurant once in a while. They did not seem to go a pretentious route either. All the precision was there to achieve consistency with every plate.
Part of the deal is your going to a place to eat that you can say you have been to and where people who can't afford 35 quid mains haven't been to
All part of the great British class system
I'll never get over the woofters who open the doors at the top hotels act like they are so special and royalty. Doesn't matter what hotel you work at, your still a woofter who opens doors for people for a living
I've been to some very smart hotels and I've never encountered a rude or superior door opener, they've always been very courteous
Not the first time they could not split two chefs, within five minutes of him being on in the first round, Adam seemed to be shown as a potential winner, a trait I have seen several times on Masterchef, I doubt the show is produced for telly until the series is over, so knowing who the finalists & winner are the editing to me always points to a winner very early, if Adam does not win this either jointly or on his own I will eat my hat ( though it will be cooked in three different ways )
This is the first time I've watched Masterchef in any depth. In the past I've usually turned off, so I hadn't realised there had previously been joint winners.
But certainly Adam (and Scott) have been my favourites from the word go. As far as Adam is concerned, he doesn't seem to put a foot wrong, and I agree if he doesn't win (either solely or jointly) then I'll be gutted.
It tastes better when you know that no people were humiliated during preparation of your meal That chef looked like a nice person that can get from his staff what he needs without shouting at them.
I thought Head chef was very good- he maintained his high standards but was encouraging throughout- not "this is rubbish" but "you can do better"
What a charming and lovely chef he was last night, with tasty looking food and an encouraging, pleasant atmosphere. Hopefully this is the way forward for all top restaurants.
I still haven't forgotten the awful Micheal Kitchen's appalling behaviour towards the French Formula 1 chef a few years ago, reducing him to tears and totally shredding his confidence. That was bullying not teaching, and the BBC should never have shown it.
I am not a massive Masterchef fan, because I'm vegetarian and find it hard to get excited about all the meat/fish dishes which make up a lot of the show, but I've been watching a little bit this year and I am a true foodie (if you can call a veggie a foodie!).
I don't really see the point in them doing a service and another dish for a head chef when it doesn't appear that that feeds in to their ranking. Normally the head chef seems to just say both did very well and that's about it. I wish we'd see them providing detailed feedback.
Also I do find it interesting that working in a kitchen with loads of staff your role is basically to cook meat/fish and then just compile things on a plate, none of which you've cooked, made, measured or thought about. It's basically just putting the meal on a plate, apart from the cooking of the meat/fish. Of course things have to be pre-prepared and you have a kitchen full of people doing that for you. I just find it's more of a test of putting stuff on a plate the way you're told to, whilst under a lot of pressure. It's not really cooking per se, and in a smaller place with few staff I imagine it feels a lot different and you're really having to multitask. I understand they want things to be consistent, and to save time, but really everyone else has done a lot of the work for you and in some cases it's quite fool proof (everything is measured, inspected, heat tested for you etc).
The bits I can really look forward to are the desserts which are often veggie.
Things I dislike about high end cooking are on-trend things such as everything being a 'ketchup' or 'emulsion'. I'd like them to actually tell you what makes it a ketchup over whatever other terms are interchangeable!
Last night´s chef, Ashley, was demanding, precise, fair, and straight, yet he was also quite calm, controlled and encouraging to the contestants. And that is a two-star restaurant with Heston´s name on the door. That shows that there is no need for all that humiliation we sneak-peaked. There´s this nonesense in the industry that claims that in order get to the top you have to behave like a prick, sacrifice your friends, your family, your life, the dignity of others, take their souls and treat them like shite.
I am glad that we are getting to see top chefs such as Ashley, Tom Kerridge, Michel Roux Jr... etc. that have no need to take that approach.
still bedbound but not too bad thanks badcat....hoping there's no unsavoury looking dishes tonight though!!!! thanks for asking hope all well with you!
Evening peeps. Smilies look a bit weird to me now.
I can't tell the blooming things apart, they all just merge into one yellow blob (bit like some of the cooking we've seen) :mad: (that's apparently "mad" - looks slightly unsure to me)
Comments
Part of the deal is your going to a place to eat that you can say you have been to and where people who can't afford 35 quid mains haven't been to
All part of the great British class system
I'll never get over the woofters who open the doors at the top hotels act like they are so special and royalty. Doesn't matter what hotel you work at, your still a woofter who opens doors for people for a living
I don't see any ads at all. I use Firefox with the NoScript* add-on. Can you use an ad-blocking add-on with your browser?
*Blocking ads is not the primary purpose of NoScript, but a welcome 'side-effect' There are add-ons specifically to block ads though.
.... and Britain is the only country in the world with expensive restaurants? That standard of cooking is always going to cost a lot more than a 'normal' place because of the expense of ingredients, number of staff employed, surroundings etc.
That's money I am willing to spend to check out a restaurant once in a while. They did not seem to go a pretentious route either. All the precision was there to achieve consistency with every plate.
I've been to some very smart hotels and I've never encountered a rude or superior door opener, they've always been very courteous
This is the first time I've watched Masterchef in any depth. In the past I've usually turned off, so I hadn't realised there had previously been joint winners.
But certainly Adam (and Scott) have been my favourites from the word go. As far as Adam is concerned, he doesn't seem to put a foot wrong, and I agree if he doesn't win (either solely or jointly) then I'll be gutted.
I thought Head chef was very good- he maintained his high standards but was encouraging throughout- not "this is rubbish" but "you can do better"
I still haven't forgotten the awful Micheal Kitchen's appalling behaviour towards the French Formula 1 chef a few years ago, reducing him to tears and totally shredding his confidence. That was bullying not teaching, and the BBC should never have shown it.
If he's the Scottish chef with the curly black hair - yes.
I don't really see the point in them doing a service and another dish for a head chef when it doesn't appear that that feeds in to their ranking. Normally the head chef seems to just say both did very well and that's about it. I wish we'd see them providing detailed feedback.
Also I do find it interesting that working in a kitchen with loads of staff your role is basically to cook meat/fish and then just compile things on a plate, none of which you've cooked, made, measured or thought about. It's basically just putting the meal on a plate, apart from the cooking of the meat/fish. Of course things have to be pre-prepared and you have a kitchen full of people doing that for you. I just find it's more of a test of putting stuff on a plate the way you're told to, whilst under a lot of pressure. It's not really cooking per se, and in a smaller place with few staff I imagine it feels a lot different and you're really having to multitask. I understand they want things to be consistent, and to save time, but really everyone else has done a lot of the work for you and in some cases it's quite fool proof (everything is measured, inspected, heat tested for you etc).
The bits I can really look forward to are the desserts which are often veggie.
Things I dislike about high end cooking are on-trend things such as everything being a 'ketchup' or 'emulsion'. I'd like them to actually tell you what makes it a ketchup over whatever other terms are interchangeable!
I am glad that we are getting to see top chefs such as Ashley, Tom Kerridge, Michel Roux Jr... etc. that have no need to take that approach.
Hello!
Forum slightly more user friendly tonight
Polish sausage for me tonight - but not three ways, learnt from Monica's experience
How you feeling Planets?
You're polishing your sausage tonight?:D
Evening peeps. Smilies look a bit weird to me now.
still bedbound but not too bad thanks badcat....hoping there's no unsavoury looking dishes tonight though!!!! thanks for asking hope all well with you!
Unfair, Mr Darcy has home advantage
I can't tell the blooming things apart, they all just merge into one yellow blob (bit like some of the cooking we've seen) :mad: (that's apparently "mad" - looks slightly unsure to me)