The tasting menu sounds so exciting; everything is so very different
Masterchef The Professionals 2016
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Originally Posted by applepie2100:
“Put the tweezers down!
”
“Put the tweezers down!
”
I hope they're not the same tweezers he uses to do his bikini line!
Originally Posted by anyonefortennis:
“Norway is the new Denmark. It will be Finland next year. You heard it here first.”
“Norway is the new Denmark. It will be Finland next year. You heard it here first.”
And probably Iceland in 2018. Don't they bury shark flesh for 10 years and then dig it up and eat it?
Originally Posted by bluefb:
“That scallop will be stone cold by the time they've finished fannying about with the Milkybar Buttons.”
“That scallop will be stone cold by the time they've finished fannying about with the Milkybar Buttons.”
More realistic as SEA is usually served cold
Head chef seems a very down to earth bloke, not like some of the loonies the contestants have been saddled with in the past.
Where did they get the Irish guy from
Where did they get the Irish guy from
Originally Posted by Ess_Bee:
“And probably Iceland in 2018. Don't they bury shark flesh for 10 years and then dig it up and eat it?”
“And probably Iceland in 2018. Don't they bury shark flesh for 10 years and then dig it up and eat it?”
Yes they do. It's disgusting. Has anyone tried Skyr? It's supposed to be the next superfood.
Originally Posted by EVIL-MONKEY:
“WTF is going on with his hair!”
“WTF is going on with his hair!”
Something that has been growing in Norway?
Originally Posted by penelopesimpson:
“Man-bun”
“Man-bun”
Yes. It was quite weird when I suddenly heard an Irish accent from a guy working in Oslo.
Originally Posted by penelopesimpson:
“If I went to this restaurant, I would starve”
“If I went to this restaurant, I would starve”
Me too.
Originally Posted by Eadfrith:
“oh no cuckoo spit. Thats all i can think about when i see that foam
http://www.davidchapman.org.uk/image...pit%20(15).jpg”
“oh no cuckoo spit. Thats all i can think about when i see that foam
http://www.davidchapman.org.uk/image...pit%20(15).jpg”
I know, I just don't get it.
Originally Posted by Cobblers:
“I love my food and have had the privilege of eating at a few really nice Michelin starred restaurants but this just looks like pretentious carp.
I'm not a seafood lover but one of the best meals I have ever eaten was at Nathan Outlaw's place in Cornwall. Everything about that meal was so special.”
“I love my food and have had the privilege of eating at a few really nice Michelin starred restaurants but this just looks like pretentious carp.
I'm not a seafood lover but one of the best meals I have ever eaten was at Nathan Outlaw's place in Cornwall. Everything about that meal was so special.”
That's because it is imho.
Originally Posted by penelopesimpson:
“If I went to this restaurant, I would starve”
“If I went to this restaurant, I would starve”
I'm all for innovation in cooking, it has to progress, but sometimes I think restaurants like this take it too far; it's almost as if they're daring you to try it and pay huge sums for it.
Be good for weight control though! Nothing seems to have any calories to it.
Originally Posted by jonbwfc:
“Head chef seems a very down to earth bloke, not like some of the loonies the contestants have been saddled with in the past.
Where did they get the Irish guy from”
“Head chef seems a very down to earth bloke, not like some of the loonies the contestants have been saddled with in the past.
Where did they get the Irish guy from
”
Washed up on the coast and then foraged
Originally Posted by anyonefortennis:
“ Yes they do. It's disgusting. Has anyone tried Skyr? It's supposed to be the next superfood.”
“
Yes they do. It's disgusting. Has anyone tried Skyr? It's supposed to be the next superfood.”
I saw.. I think it was Food & Drink? When they tried some of the smelliest foods and that fish thing made Tom Kerridge physically sick. I mean nearly vomiting, just by opening the can.
Originally Posted by penelopesimpson:
“Washed up on the coast and then foraged”
“Washed up on the coast and then foraged”
They caught him in a net in the Irish Sea along with 2 million langoustine and brought him back to Oslo.
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