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Masterchef The Professionals 2016 |
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#3326 |
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Join Date: Mar 2012
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Quote:
I seem to remember MRJ forcing them out to apologise if they were more than about 30 seconds late!
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#3327 |
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Join Date: Jul 2005
Posts: 1,190
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Quote:
We had so many tomatoes and rhubarb I didn't know what to do with them all... Froze the rhubarb and just ate the tomatoes as snacks...lol And the runner beans just kept appearing...lol
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#3328 |
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Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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I guess he will be going back to his restaurant now.
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#3329 |
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Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
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Quote:
I ended up giving bags of toms to some neighbours. The weather produced a real glut this year.
The husband even found some on the plants when he dug them up last weekend..so they are ripening on the windowsill..
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#3330 |
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Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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The one time we tried samphire (cooked at home) it was so salty it was like eating solidified sea water! Is it meant to be like that?
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#3331 |
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Join Date: Sep 2011
Location: 🇬🇧
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A great amateur chef can make a mille-feuille? What the hell is she talking about.
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#3332 |
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Join Date: Oct 2010
Posts: 2,296
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That looks nice........ until you try to eat it.
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#3333 |
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Forum Member
Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
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Quote:
I guess he will be going back to his restaurant now.
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#3334 |
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Join Date: Jul 2005
Posts: 1,190
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Quote:
Especially when you have a husband who hates the things!
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#3335 |
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Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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#3336 |
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Join Date: Nov 2008
Posts: 80,211
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Feels like being on Bakeoff.
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#3337 |
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Forum Member
Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
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Quote:
The one time we tried samphire (cooked at home) it was so salty it was like eating solidified sea water! Is it mean to be like that?
![]() Ess don't cook it in salty water, and just really show it the water..it doesn't need a lot of water either. |
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#3338 |
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Forum Member
Join Date: Nov 2001
Location: Bolton. lancs
Posts: 5,747
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OOps. He's going home I think.
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#3339 |
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Join Date: Feb 2009
Posts: 9,699
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Bye bye, Mark.
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#3340 |
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Join Date: Nov 2008
Location: London
Posts: 24,685
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It doesn't look that great either
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#3341 |
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Join Date: Nov 2008
Posts: 80,211
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Poor Mark. Shambles.
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#3342 |
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Join Date: Jun 2002
Posts: 13,934
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The only one who doesn't do a regular restaurant service is the only one who managed the timings well.
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#3343 |
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Forum Member
Join Date: Nov 2001
Location: Bolton. lancs
Posts: 5,747
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Gary and Rosanna, not sure about the other two.
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#3344 |
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Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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Poor Ginge, ruined it with his floral pudding.
(I can never remember the male chefs' names - now calling the plaited one Hagar after tennis) |
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#3345 |
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Forum Member
Join Date: Sep 2010
Posts: 1,288
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Quote:
A great amateur chef can make a mille-feuille? What the hell is she talking about.
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#3346 |
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Forum Member
Join Date: Mar 2012
Posts: 6,605
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Best main course?! Bonkers
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#3347 |
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Forum Member
Join Date: Jan 2016
Posts: 709
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Quote:
Oooh we love samphire here, and try and have it when it's in season.
![]() Ess don't cook it in salty water, and just really show it the water..it doesn't need a lot of water either. |
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#3348 |
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Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
Yes what a condecending remark.
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#3349 |
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Forum Member
Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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Quote:
Oooh we love samphire here, and try and have it when it's in season.
![]() Ess don't cook it in salty water, and just really show it the water..it doesn't need a lot of water either. |
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#3350 |
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Forum Member
Join Date: Jan 2016
Posts: 709
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Quote:
Yes what a condecending remark.
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The husband even found some on the plants when he dug them up last weekend..so they are ripening on the windowsill..