Masterchef The Professionals 2016

77 of 223

thecowgirl

22-11-2016

Originally Posted by anyonefortennis:
“A fillet o fish chef.

BTW peeps don't ever order a fillet-o-fish at Maccie D's. They are left sitting there all day. Sometimes for days even.”

Thanks for the tip. It's my OH's favorite!

anyonefortennis

22-11-2016

Originally Posted by Ess_Bee:
“Ooh, I wish you hadn't told me that. It's what I usually order in the illusion that it's the healthiest meal!”

Nah. They are never freshly cooked. And don't even ask me about the KFC gravy.

penelopesimpson

22-11-2016

Originally Posted by Andagha:
“Wow this one has a creamy coloured taramaslata thingy...”

And his dish...?

Cobblers

22-11-2016

Originally Posted by anyonefortennis:
“Develops new menus for supermarkets and companies.”

Yes, I understand that, it's just that those two words always worry me as they don't usually have the experience to work under the pressure of timed windows in which to produce a dish.

anyonefortennis

22-11-2016

Originally Posted by Andagha:
“That would explain when the one and only time I ate a fillet-o-fish I got food poisoning..”

Not surprised.

Esensuelle

22-11-2016

Yeah being watched must just ramp up the pressure so much

Ess_Bee

22-11-2016

Originally Posted by anyonefortennis:
“Nah. They are never freshly cooked. And don't even ask me about the KFC gravy. ”

That's OK, I never go near KFC! DH just asked me what is the opposite of 'fain daining'.

Do they just cook up a batch of filet o fish once a week and keep them warm then?

gamzattiwoo

22-11-2016

Originally Posted by Andagha:
“I've been trying to figure that one out.. His was really creamy looking yet these ones are all pink.”

The thing is the whole roe looks dark pink, but when you mix it with the other stuff and whip it up it goes light pink.

anyonefortennis

22-11-2016

Originally Posted by Ess_Bee:
“That's OK, I never go near KFC! DH just asked me what is the opposite of 'fain daining'.”

Maccie D's.

Cobblers

22-11-2016

OMG that pasta is no better

Rhumbatugger

22-11-2016

Strawberries sous vide.

jonbwfc

22-11-2016

'Head chef at Jimmy's fish'naChip pop up restaurant' (works in a chip van)

penelopesimpson

22-11-2016

Sounds horrible

Rhumbatugger

22-11-2016

Marcus deeply sceptical about strawberry risotto.

I think she just witters about how it is in SA to excuse whatever nuts thing she does.

anyonefortennis

22-11-2016

The comedy specs are on. Uh oh.

Lushness

22-11-2016

She's incredibly confident; okay if the dish works.

Cobblers

22-11-2016

Risky, there is usually a reason why certain combinations haven't been done before!

penelopesimpson

22-11-2016

What is Simon doing?

anyonefortennis

22-11-2016

Originally Posted by Rhumbatugger:
“Marcus deeply sceptical about strawberry risotto.

I think she just witters about how it is in SA to excuse whatever nuts thing she does.”

South Africans are terrible chefs. They overcook everything.

postit

22-11-2016

'Textures of cauliflower' seems to be this year's theme

peach45

22-11-2016

Did he say cauliflower textures? Is that a thing now?

anyonefortennis

22-11-2016

Originally Posted by penelopesimpson:
“What is Simon doing?”

Pork and squid and black pudding and cauliflower.

penelopesimpson

22-11-2016

I think they put the names of ingredients in a hat and just pull them out and make something up

stargazer61

22-11-2016

I've taken risks on this dish because I'm not confident? how does that work?

penelopesimpson

22-11-2016

Originally Posted by anyonefortennis:
“Pork and Squid and black pudding and cauliflower. ”

Of course - an everyday combination

77 of 223