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Masterchef Australia Season 8 (UK Pace - Please No Spoilers) |
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#826 |
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Join Date: Nov 2011
Posts: 21,755
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Quote:
This series in a nutshell: in order to get back into the competition, Theresa memorised one of Reynold's desserts, featuring a crumbed sphere, chocolate ball with a 'surprise' inside, and of course some meringue.
it was very similar in style, maybe not quite as complicated, but still similar to the dish he brought to the pressure test earlier |
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#827 |
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Join Date: Sep 2012
Posts: 179
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Not sure what form they get the episode tapes in but the editing makes it soooo obvious who is going to do well or feature prominently in that episode, at first it was fine but now it just makes me want to FF through the episodes because there are no surprises basically. Wish they would sort it out as it is becoming very samey along with the tasks.
Not that worried she got back in because she has no chance, IMO, of winning it anyway, although should she be allowed back in or any of them for that matter if they have been working in Professional Kitchens since leaving? |
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#828 |
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Join Date: Nov 2011
Posts: 21,755
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Quote:
Not sure what form they get the episode tapes in but the editing makes it soooo obvious who is going to do well or feature prominently in that episode, at first it was fine but now it just makes me want to FF through the episodes because there are no surprises basically. Wish they would sort it out as it is becoming very samey along with the tasks.
Not that worried she got back in because she has no chance, IMO, of winning it anyway, although should she be allowed back in or any of them for that matter if they have been working in Professional Kitchens since leaving? |
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#829 |
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Join Date: May 2010
Posts: 1,739
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Quote:
yeah it did look suspiciously like that
it was very similar in style, maybe not quite as complicated, but still similar to the dish he brought to the pressure test earlier Sums up this season where they are giving far too much credit to dessert dishes baked mostly with the store cupboard ingredients (and therefore much easier to plan for). I'm hoping they start criticising the dessert dishes soon, otherwise the contestants can't be blamed for this sugary sphere/parfait/nougatine/crumb madness. |
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#830 |
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Join Date: Jun 2009
Posts: 2,057
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I apologise if this has been mentioned before but I have only just got back online. This series is indeed excellent BUT I am heartily sick of the 'beautiful' overload. It has now reached ridiculous over usage.
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#831 |
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Join Date: May 2010
Posts: 1,739
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Quote:
I apologise if this has been mentioned before but I have only just got back online. This series is indeed excellent BUT I am heartily sick of the 'beautiful' overload. It has now reached ridiculous over usage.
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#832 |
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Join Date: Jul 2016
Posts: 1,028
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I'm ashamed to say I don't even notice it any more.
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#833 |
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Join Date: May 2010
Posts: 1,739
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Dessert queens on dessert. Yawn.
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#834 |
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Join Date: Apr 2006
Location: Norfolk
Posts: 22,466
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And degustation ... how very series 6
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#835 |
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Join Date: Jul 2016
Posts: 1,028
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Interesting how in their second course Harry said everything and Karmen didn't even look as though she had a clue as to what to suggest.
Matt and his partner (cannot remember her name - how bad is that) lucked out with their fruit. Eye fillet with lime? Elliott and Mimi are in trouble. Elise and Trent aren't doing that well, it looks really unappealing. I thought that they were going with scallops yet in that bowl I spied prawns? |
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#836 |
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Join Date: Apr 2006
Location: Norfolk
Posts: 22,466
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So basically, Brett the pirate does the beef and MeeMee does absolutely everything else?
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#837 |
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Join Date: May 2010
Posts: 1,739
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Karmen was thinking about parfaits and chocolate soil.
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#838 |
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Join Date: Jul 2016
Posts: 1,028
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Quote:
Karmen was thinking about parfaits and chocolate soil.
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#839 |
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Join Date: May 2010
Posts: 1,739
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Trent's lack of screen time doesn't bode well for him.
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#840 |
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Join Date: May 2010
Posts: 1,739
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meringue shard!
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#841 |
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Join Date: Jul 2016
Posts: 1,028
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Quote:
meringue shard!
Think that Nicolette is definitely headed for the elimination tomorrow. Wish they had more days with Curtis Stone, I love him. |
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#842 |
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Join Date: May 2010
Posts: 1,739
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Nothing like completely ignoring the recommendation of the chef in charge of the challenge is there? "We were told to make something rich but we want to make something to show the grapefruit..." they could have made a tarte au citron with the grapefruit and then use lightly whipped cream or something with it (making myself hungry now)...sorbet, like spheres/domes is OVERDONE this year.
![]() If they've been told that a successful end to the dish is a rich, hot dessert then they should be in the elimination regardless of how tasty their sorbet is, since that's apparently not what the palate wants according to a professional chef. |
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#843 |
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Join Date: Jul 2016
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Quote:
Raye I think you've missed the point of this year - the contestants are presented with ingredients, they ignore them, and make a parfait
![]() If they've been told that a successful end to the dish is a rich, hot dessert then they should be in the elimination regardless of how tasty their sorbet is, since that's apparently not what the palate wants according to a professional chef. |
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#844 |
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Join Date: Apr 2006
Location: Norfolk
Posts: 22,466
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For sure Chloe and Nicorette will be in elimination, it's down to Elis and Trents jellied prawns or Matt's miss the mark duck...
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#845 |
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Join Date: Apr 2006
Location: Norfolk
Posts: 22,466
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And here come the Chloe tears again #overit
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#846 |
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Join Date: May 2010
Posts: 1,739
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I think she's here to stay... they focused the negativity on Nicolette there. Invisible Trent could go if Nicolette doesn't.
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#847 |
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Join Date: Jul 2016
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Quote:
And here come the Chloe tears again #overit
No one to blame but their own "we know better than the actual chef" attitude for this situation. Last edited by Raye1774 : 13-10-2016 at 21:10. Reason: OMG, spelling when tired = lots of mistakes |
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#848 |
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Join Date: Apr 2011
Location: Melbourne
Posts: 1,294
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Quote:
should she be allowed back in or any of them for that matter if they have been working in Professional Kitchens since leaving?
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#849 |
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Join Date: Jan 2008
Posts: 15,017
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There's a new development out here in MCA land...after all the parfaits, custards, spheres, shards and soils...its salts.
We had a lime salt today (I don't really understand what that means - some salt with a squeeze of lime juice over it? Zest of lime mixed with salt? A great big lime dipped in it?). There was a flavoured salt the other day as well. Indeed I'm sure there's now been a few variations on the flavoured salt thing. But yes it's interesting that there's a swathe of comments about the sameyness of this series. And I did laugh at George's barely concealed contempt/apathy for the final meringue shard degustation dish. |
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#850 |
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Join Date: May 2010
Posts: 1,739
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Without googling I think a salt is just using something dry and finely chopped to mix in with the salt.
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