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Masterchef The Professionals 2016 |
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#1776 |
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Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,685
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I feel sorry for him, what mess!
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#1777 |
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Forum Member
Join Date: Jul 2005
Posts: 1,190
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Quote:
Is that just with oil and pecorino?
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#1778 |
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Forum Member
Join Date: Aug 2012
Posts: 11,097
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Buonissimo!
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#1779 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Cream. YES!!!
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#1780 |
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Forum Member
Join Date: Nov 2010
Posts: 12,218
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Ooh, Monica can raise ONE eyebrow
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#1781 |
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Forum Member
Join Date: Jan 2007
Location: Howich
Posts: 13,322
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This is grim
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#1782 |
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Forum Member
Join Date: Jul 2003
Location: Northumberland
Posts: 6,387
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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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#1783 |
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Forum Member
Join Date: Oct 2015
Posts: 281
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Manglatelli coming up.
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#1784 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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This is horrifying fun.
And that's just watching Monica pulling faces as if she was at an exorcism. |
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#1785 |
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Forum Member
Join Date: Mar 2016
Posts: 691
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order another taxi
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#1786 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
I spelled it wrong! It's Oil, garlic and chopped fresh chilli, pecorino or Parmesan mixed through and a load more on top!
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#1787 |
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Forum Member
Join Date: Nov 2004
Location: You reap what you sow
Posts: 2,581
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OMG!
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#1788 |
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Forum Member
Join Date: Oct 2012
Posts: 4,274
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Nearly tears!
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#1789 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Greg acting like an expert all of a sudden telling him the dish is not supposed to have cream. I bet he uses cream all the time in his carbonara.
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#1790 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Don't worry lad, this is just a bit of ritual torture and humiliation.
It doesn't actually matter. |
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#1791 |
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Forum Member
Join Date: Nov 2010
Posts: 12,218
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No, it wasn't tough. I could have done better than that
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#1792 |
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Forum Member
Join Date: Jul 2003
Location: Northumberland
Posts: 6,387
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I've said this before, but I don't know why chef's go on here, it doesn't seem to do much for their reputations.
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#1793 |
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Forum Member
Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Taramasalata ... ergh
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#1794 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Cods roe. Ewww. Looks like a brain. My dad used to eat it all the time.
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#1795 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Quote:
Greg acting like an expert all of a sudden telling him the dish is not supposed to have cream. I bet he uses cream all the time in his carbonara.
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#1796 |
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Forum Member
Join Date: May 2008
Location: Reading, UK
Posts: 23,352
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20 mins for taramasalata... gonna be fun..
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#1797 |
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Forum Member
Join Date: Nov 2010
Posts: 12,218
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Quote:
Greg acting like an expert all of a sudden telling him the dish is not supposed to have cream. I bet he uses cream all the time in his carbonara.
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#1798 |
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Forum Member
Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Who, on earth, will have made this ?
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#1799 |
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Forum Member
Join Date: Jul 2005
Posts: 1,190
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Quote:
Sounds kind of like crab linguine which I love.
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#1800 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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I don't have a clue about taramasalata.
Just buy it in a tub.
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All times are GMT. The time now is 05:24.




*goes to sit on th naughty step * 
