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Masterchef The Professionals 2016 |
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#1751 |
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Forum Member
Join Date: Feb 2004
Location: Stalking David and Neal
Posts: 38,045
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I use cream and soft cheese in my carbonara
*goes to sit on th naughty step *
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#1752 |
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Forum Member
Join Date: Nov 2010
Posts: 12,218
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So typical. A Chef without any classical training but determined not to 'do the same thing every day.' Shades of Matt Follicle
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#1753 |
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Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,685
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A bowl of stodge!
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#1754 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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So this isn't skill, it's just knowledge?
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#1755 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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Butter, cream and cheese..................overload of melted grease
and scrambled eggs |
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#1756 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
Make sure you complain. I gather they are aware they have a problem. I got my whole meal free
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#1757 |
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Forum Member
Join Date: Mar 2016
Posts: 691
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Quote:
Make sure you complain. I gather they are aware they have a problem. I got my whole meal free
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#1758 |
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Forum Member
Join Date: Nov 2001
Location: Bolton. lancs
Posts: 5,747
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Quote:
My favourite ever pasta dish has no sauce, olio agilo e pecorino. It's blooming lush!
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#1759 |
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Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,685
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Quote:
I use cream and soft cheese in my carbonara
*goes to sit on th naughty step * ![]() ![]()
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#1760 |
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Forum Member
Join Date: Mar 2011
Posts: 2,487
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Enjoyed the horrified gurning from the zealots during that last one
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#1761 |
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Forum Member
Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Deep fried Carbonara coming up
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#1762 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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This guy will definitely use cream.
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#1763 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Splodge and smear wallah.
Along with traditional deep frying, I hope.
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#1764 |
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Forum Member
Join Date: Oct 2015
Posts: 281
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Quote:
I had a smoked salmon tagliatelle. It was so dry and tasteless.
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#1765 |
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Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,685
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Look how thick that dough is
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#1766 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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His pasta is as thick as a doorstop.
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#1767 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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A simple test eh?
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#1768 |
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Forum Member
Join Date: Sep 2010
Posts: 1,288
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How are you with pasta? I just follow the instructions on the packet.
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#1769 |
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Forum Member
Join Date: Nov 2010
Posts: 12,218
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Quote:
I'd rather just go somewhere else and get decent food
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#1770 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Chap's ironing of the pasta a bit suspect.
Mangled even. |
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#1771 |
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Forum Member
Join Date: Nov 2001
Location: Bolton. lancs
Posts: 5,747
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Burning the bacon?!. No no no...
EDIT : God, this looks inedible. |
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#1772 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
Hope you sent it back. Not acceptable to serve it like that and expect payment.
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#1773 |
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Forum Member
Join Date: Mar 2016
Posts: 691
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he's not winning the Champion's League
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#1774 |
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Forum Member
Join Date: Mar 2011
Posts: 2,487
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dear oh dear. Poor bloke is a bag of nerves.
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#1775 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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Omg he has massacred the pasta and burnt the bacon
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*goes to sit on th naughty step * 
