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Masterchef The Professionals 2016 |
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#426 |
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Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
I've googled it and the only result that mentions it (that I can see) is Monica's challenge on Masterchef.
She's probably invented it just to mess with their minds.
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#427 |
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Join Date: Oct 2015
Posts: 281
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Not much call for that sort of dish which must cost a bomb in restaurants.
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#428 |
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Join Date: Nov 2010
Posts: 12,218
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These are very hard challenges
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#429 |
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Join Date: Sep 2011
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Posts: 60,766
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Parmesan crisps. Glug.
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#430 |
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Join Date: Feb 2004
Location: Stalking David and Neal
Posts: 38,045
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Quote:
I think they are getting confused with a sauce vert (green sauce) which is made with herbs & capers etc.
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#431 |
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Join Date: Mar 2011
Posts: 2,487
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Greg - "I like that, I don't like that"
I thought Morgana Robinson had snuck in for a minute there.
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#432 |
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Join Date: Nov 2010
Posts: 12,218
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Show that radish some respect
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#433 |
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Join Date: Jul 2005
Posts: 1,190
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Quote:
That's what I think as well
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#434 |
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Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Quote:
Greg - "I like that, I don't like that"
I thought Morgana Robinson had snuck in for a minute there. ![]() |
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#435 |
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Join Date: Sep 2011
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Quote:
That's what I think as well
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#436 |
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Join Date: Nov 2008
Location: London
Posts: 24,685
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Bloody hell would have preferred to cook the steak!
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#437 |
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Join Date: Sep 2011
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Why do they use J Cloths with food. It just looks wrong.
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#438 |
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Join Date: Jun 2002
Posts: 13,934
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I think that I preferred some of MRJ's French classics to be honest!
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#439 |
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Join Date: Jan 2016
Posts: 709
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Quote:
He's a chef and never heard of T Bone plaice.
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#440 |
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Join Date: Nov 2010
Posts: 12,218
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I have always failed with Parmesan Tuilles, yet he makes it look easy
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#441 |
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Join Date: Jan 2007
Location: Howich
Posts: 13,322
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James looks familiar ...
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#442 |
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Join Date: Sep 2011
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Sea vegetables. Glug glug.
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#443 |
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Join Date: Sep 2010
Posts: 1,288
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I have good qualifications but have never beard of a T boņe plaice either. i will look up my constance spry.
parmesan tuilles are lovey but just like the bits of cheese that fall off cheese on toast into the grill pan. |
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#444 |
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Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,685
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Quote:
Why do they use J Cloths with food. It just looks wrong.
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#445 |
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Join Date: Nov 2010
Posts: 12,218
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Poor bloke looks shell shocked
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#446 |
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Forum Member
Join Date: Oct 2015
Posts: 281
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Do you eat a veloute with a spoon and knife and fork. ?
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#447 |
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Join Date: Sep 2011
Location: 🇬🇧
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Quote:
I'm not a chef but I have eaten in quite a few Michelin starred restaurants &I I can't recall seeing it on a menu.
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#448 |
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Join Date: Sep 2011
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Quote:
Do you eat a veloute with a spoon and knife and fork. ?
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#449 |
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Forum Member
Join Date: Nov 2011
Posts: 1,217
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Is that all there is to a parmesan tuile? I'm going to try them.
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#450 |
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Join Date: Sep 2011
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Quote:
I've been thinking the same thing. I only use them to wipe down surfaces so it's just odd them using it like that. I guess it's okay as they're clean...
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She's probably invented it just to mess with their minds.
