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Masterchef The Professionals 2016 |
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#951 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
I don't know to tell you the truth. I think they are a different shaped bottom or something like that... Haven't really looked into induction hobs to tell you the truth..
Eeeps cat has just stuck her wet cold nose on my typing hand.. |
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#952 |
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Forum Member
Join Date: Nov 2010
Posts: 12,218
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Quote:
This whole fashion thing with pink pork does nothing for me.
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#953 |
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Forum Member
Join Date: Feb 2009
Posts: 9,699
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Three tattooless chefs in a row. Is that a record?
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#954 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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This pork is really getting to me. Drooling a bit.
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#955 |
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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:
Let's all cook the Pork chop recipe this week and see how we get on
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#956 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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sauce looks awful
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#957 |
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Forum Member
Join Date: Nov 2010
Posts: 12,218
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Shan't be asking Dillon round to cook any time soon
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#958 |
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Forum Member
Join Date: Jun 2002
Posts: 13,934
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What an absolute mess on the plate!
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#959 |
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Forum Member
Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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Quote:
I refuse to take him seriously with that hair
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#960 |
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Forum Member
Join Date: Jun 2009
Location: London
Posts: 4,904
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Quote:
Judging by the state of Monica's roots, all these skills tests are filmed on the same day.
Last week on day 2, she'd had her roots done and added a quiff. |
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#961 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Bad pork there, and it looked like something a dog threw up.
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#962 |
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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 refuse to take him seriously with that hair
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#963 |
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Forum Member
Join Date: Mar 2016
Posts: 691
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Quote:
What an absolute mess on the plate!
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#964 |
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Forum Member
Join Date: Nov 2010
Posts: 12,218
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Event Space? Hmm. Burger van at a football ground?
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#965 |
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Forum Member
Join Date: Feb 2004
Location: Stalking David and Neal
Posts: 38,045
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Quote:
It may be to compensate for the fact that it's receding.
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#966 |
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Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,685
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None of them flavour the oil with herbs; even I can manage that...
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#967 |
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Forum Member
Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
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What's a restaurant and an event space? Is that a big marquee or something like that...lol
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#968 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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He's done the meat correctly at least.
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#969 |
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Forum Member
Join Date: Feb 2004
Location: Stalking David and Neal
Posts: 38,045
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I quite like this calm chef so far
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#970 |
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Forum Member
Join Date: Feb 2009
Posts: 9,699
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Two decent restaurants, unlike yours, Gregg.
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#971 |
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Forum Member
Join Date: Nov 2010
Posts: 12,218
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Not much finesse
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#972 |
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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:
He's done the meat correctly at least.
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#973 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Quote:
I quite like this calm chef so far
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#974 |
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Forum Member
Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
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I hate to say it but that sauce looks like something one of my cats has puked up..even has the green bits in it too
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#975 |
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Forum Member
Join Date: Feb 2009
Posts: 9,699
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So not one decent pork chop between them.
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