Masterchef The Professionals 2016

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anyonefortennis

15-11-2016

Originally Posted by Andagha:
“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..”

More and more professional kitchens seem to be using them like this show.

penelopesimpson

15-11-2016

Originally Posted by applepie2100:
“This whole fashion thing with pink pork does nothing for me.”

Nor for the pig!

apaul

15-11-2016

Three tattooless chefs in a row. Is that a record?

Rhumbatugger

15-11-2016

This pork is really getting to me. Drooling a bit.

Andagha

15-11-2016

Originally Posted by penelopesimpson:
“Let's all cook the Pork chop recipe this week and see how we get on”

As long as I don't have to chop it up like Dylan has...

stargazer61

15-11-2016

sauce looks awful

penelopesimpson

15-11-2016

Shan't be asking Dillon round to cook any time soon

applepie2100

15-11-2016

What an absolute mess on the plate!

Ess_Bee

15-11-2016

Originally Posted by Agent Krycek:
“I refuse to take him seriously with that hair”

It may be to compensate for the fact that it's receding.

FortyTwo25

15-11-2016

Originally Posted by postit:
“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.”

I would go and check if I could be bothered. When what's his face was making it initial it was around 5:15

Rhumbatugger

15-11-2016

Bad pork there, and it looked like something a dog threw up.

Andagha

15-11-2016

Originally Posted by Agent Krycek:
“I refuse to take him seriously with that hair”

Maybe he's going for the Jedward look

steviespice

15-11-2016

Originally Posted by applepie2100:
“What an absolute mess on the plate! ”

bloody awful

penelopesimpson

15-11-2016

Event Space? Hmm. Burger van at a football ground?

Agent Krycek

15-11-2016

Originally Posted by Ess_Bee:
“It may be to compensate for the fact that it's receding.”

When all it does is emphasis it

Lushness

15-11-2016

None of them flavour the oil with herbs; even I can manage that...

Andagha

15-11-2016

What's a restaurant and an event space? Is that a big marquee or something like that...lol

Rhumbatugger

15-11-2016

He's done the meat correctly at least.

Agent Krycek

15-11-2016

I quite like this calm chef so far

apaul

15-11-2016

Two decent restaurants, unlike yours, Gregg.

penelopesimpson

15-11-2016

Not much finesse

Andagha

15-11-2016

Originally Posted by Rhumbatugger:
“He's done the meat correctly at least.”

Well I would definately eat that pork? It looks well cooked and quite delicious

Rhumbatugger

15-11-2016

Originally Posted by Agent Krycek:
“I quite like this calm chef so far”

Yep, me too.

Andagha

15-11-2016

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

apaul

15-11-2016

So not one decent pork chop between them.

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