Masterchef The Professionals 2016

18 of 223

anyonefortennis

09-11-2016

Originally Posted by Kaz159:
“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.

thecowgirl

09-11-2016

Not much call for that sort of dish which must cost a bomb in restaurants.

penelopesimpson

09-11-2016

These are very hard challenges

anyonefortennis

09-11-2016

Parmesan crisps. Glug.

Agent Krycek

09-11-2016

Originally Posted by Goggle girl:
“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

prehensile

09-11-2016

Greg - "I like that, I don't like that"

I thought Morgana Robinson had snuck in for a minute there.

penelopesimpson

09-11-2016

Show that radish some respect

Cobblers

09-11-2016

Originally Posted by Agent Krycek:
“That's what I think as well”

Me too, Monica isn't pronouncing viege properly.

horwichallstars

09-11-2016

Originally Posted by prehensile:
“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

anyonefortennis

09-11-2016

Originally Posted by Agent Krycek:
“That's what I think as well”

Or a salsa verde.

Lushness

09-11-2016

Bloody hell would have preferred to cook the steak!

anyonefortennis

09-11-2016

Why do they use J Cloths with food. It just looks wrong.

applepie2100

09-11-2016

I think that I preferred some of MRJ's French classics to be honest!

Goggle girl

09-11-2016

Originally Posted by anyonefortennis:
“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.

penelopesimpson

09-11-2016

I have always failed with Parmesan Tuilles, yet he makes it look easy

horwichallstars

09-11-2016

James looks familiar ...

anyonefortennis

09-11-2016

Sea vegetables. Glug glug.

gamzattiwoo

09-11-2016

I have good qualifications but have never beard of a T boñe 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.

Lushness

09-11-2016

Originally Posted by anyonefortennis:
“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...

penelopesimpson

09-11-2016

Poor bloke looks shell shocked

thecowgirl

09-11-2016

Do you eat a veloute with a spoon and knife and fork. ?

anyonefortennis

09-11-2016

Originally Posted by Goggle girl:
“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.

anyonefortennis

09-11-2016

Originally Posted by thecowgirl:
“Do you eat a veloute with a spoon and knife and fork. ?”

You dip your food in it.

eggplant

09-11-2016

Is that all there is to a parmesan tuile? I'm going to try them.

anyonefortennis

09-11-2016

Originally Posted by Lushness:
“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.

18 of 223