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Masterchef The Professionals 2016


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Old 09-11-2016, 20:18
anyonefortennis
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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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Old 09-11-2016, 20:18
thecowgirl
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Not much call for that sort of dish which must cost a bomb in restaurants.
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Old 09-11-2016, 20:18
penelopesimpson
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These are very hard challenges
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Old 09-11-2016, 20:19
anyonefortennis
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Parmesan crisps. Glug.
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Old 09-11-2016, 20:19
Agent Krycek
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I think they are getting confused with a sauce vert (green sauce) which is made with herbs & capers etc.
That's what I think as well
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Old 09-11-2016, 20:19
prehensile
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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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Old 09-11-2016, 20:19
penelopesimpson
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Show that radish some respect
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Old 09-11-2016, 20:20
Cobblers
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That's what I think as well
Me too, Monica isn't pronouncing viege properly.
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Old 09-11-2016, 20:20
horwichallstars
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Greg - "I like that, I don't like that"

I thought Morgana Robinson had snuck in for a minute there.
I love that impression of him - sums him up
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Old 09-11-2016, 20:20
anyonefortennis
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That's what I think as well
Or a salsa verde.
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Old 09-11-2016, 20:20
Lushness
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Bloody hell would have preferred to cook the steak!
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Old 09-11-2016, 20:21
anyonefortennis
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Why do they use J Cloths with food. It just looks wrong.
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Old 09-11-2016, 20:21
applepie2100
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I think that I preferred some of MRJ's French classics to be honest!
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Old 09-11-2016, 20:21
Goggle girl
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He's a chef and never heard of T Bone plaice.
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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Old 09-11-2016, 20:21
penelopesimpson
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I have always failed with Parmesan Tuilles, yet he makes it look easy
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Old 09-11-2016, 20:21
horwichallstars
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James looks familiar ...
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Old 09-11-2016, 20:21
anyonefortennis
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Sea vegetables. Glug glug.
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Old 09-11-2016, 20:22
gamzattiwoo
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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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Old 09-11-2016, 20:22
Lushness
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Why do they use J Cloths with food. It just looks wrong.
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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Old 09-11-2016, 20:22
penelopesimpson
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Poor bloke looks shell shocked
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Old 09-11-2016, 20:22
thecowgirl
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Do you eat a veloute with a spoon and knife and fork. ?
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Old 09-11-2016, 20:22
anyonefortennis
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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.
She's definitely made it up.
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Old 09-11-2016, 20:23
anyonefortennis
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Do you eat a veloute with a spoon and knife and fork. ?
You dip your food in it.
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Old 09-11-2016, 20:23
eggplant
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Is that all there is to a parmesan tuile? I'm going to try them.
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Old 09-11-2016, 20:23
anyonefortennis
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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...
They must have chemicals in them.
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