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Masterchef The Professionals 2016 |
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#2026 |
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Forum Member
Join Date: Jul 2003
Location: Northumberland
Posts: 6,387
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I don't know how Matt even got into the competition.
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#2027 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
This chef has a terrible haircut. It's like he changed his mind halfway through.
(Watching on slight delay.)
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#2028 |
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Forum Member
Join Date: Oct 2015
Posts: 281
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Quote:
This chef has a terrible haircut. It's like he changed his mind halfway through.
(Watching on slight delay.) |
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#2029 |
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Forum Member
Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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Quote:
Yeah a younger Ray Davies.
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#2030 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
Something about the eyes.....
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#2031 |
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Forum Member
Join Date: Jul 2005
Posts: 1,190
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Thanks all!
I'm now off to retrieve my jacket spud from the oven and dollop some tuna and sweetcorn on it, makes me eminently qualified to comment on this thread
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#2032 |
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Forum Member
Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
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Tomorrow's lot look they can cook..lol
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#2033 |
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Forum Member
Join Date: Feb 2009
Posts: 9,699
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Sounds like tomorrow's lot are better. That won't be difficult.
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#2034 |
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Forum Member
Join Date: Nov 2010
Posts: 12,218
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Well, I am nasty enough to have thoroughly enjoyed that!
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#2035 |
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Forum Member
Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Off to I'm a Celeb
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#2036 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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Quote:
She's an arrogant cow. She just stormed out.
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#2037 |
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Forum Member
Join Date: Oct 2008
Posts: 145
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Quote:
I logged in here to see what the reaction was ![]() Best thing ever said on Masterchef ![]()
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#2038 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
Thanks all!
I'm now off to retrieve my jacket spud from the oven and dollop some tuna and sweetcorn on it, makes me eminently qualified to comment on this thread ![]()
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#2039 |
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Forum Member
Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
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See you all tomorrow x
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#2040 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
Just re-wound. Don't think she did
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#2041 |
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Forum Member
Join Date: Jun 2005
Posts: 7,184
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Quote:
Well, I am nasty enough to have thoroughly enjoyed that!
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#2042 |
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Forum Member
Join Date: Jul 2005
Posts: 1,190
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Quote:
Make sure you time the ping correctly. Otherwise it could spell disaaaaster and I will be sending an Uber around to take you off to the Masterchef graveyard of champions. Matt Follat has the biggest gravestone.
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#2043 |
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Forum Member
Join Date: Sep 2010
Posts: 1,288
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Quote:
He said that he was desperate to dip his pork in to something wet.
Make of it what you will.
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#2044 |
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Forum Member
Join Date: Aug 2003
Posts: 319
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Catching up with this a few episodes at a time. I may be the hundredth person to say this, but the judges seem much too easily influenced by the contestants' CVs.
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#2045 |
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Forum Member
Join Date: Feb 2006
Posts: 1,546
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I did try and watch the times. It seemed that Monica had taken about 22 minues before they stopped showing a clear enough shot of her watch - she hadn't finished!
With Marcus, if I remember rightly, his watch went past 15 minutes and then, again, there was no clear shot of his watch but, again, he still had plenty to do so I am guessing he didn't get it done in 20 minutes. It is just as well that this round counts for nothing, apart from our entertainment, because the carbonara task was ridiculously easy compared to most of the others. Mind you that doesn't stop somebody mucking it up. Why on earth didn't that Scottish guy just stop and use something to stop the pasta sticking so badly. Perhaps nine years working as a sous chef just isn't enough .
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#2046 |
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Forum Member
Join Date: Dec 2009
Posts: 25,462
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Quote:
I did try and watch the times. It seemed that Monica had taken about 22 minues before they stopped showing a clear enough shot of her watch - she hadn't finished!
With Marcus, if I remember rightly, his watch went past 15 minutes and then, again, there was no clear shot of his watch but, again, he still had plenty to do so I am guessing he didn't get it done in 20 minutes. It is just as well that this round counts for nothing, apart from our entertainment, because the carbonara task was ridiculously easy compared to most of the others. Mind you that doesn't stop somebody mucking it up. Why on earth didn't that Scottish guy just stop and use something to stop the pasta sticking so badly. Perhaps nine years working as a sous chef just isn't enough . |
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#2047 |
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Forum Member
Join Date: Dec 2009
Posts: 25,462
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Quote:
Catching up with this a few episodes at a time. I may be the hundredth person to say this, but the judges seem much too easily influenced by the contestants' CVs.
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#2048 |
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Forum Member
Join Date: Aug 2008
Posts: 1,493
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That was one of the worst line ups I've seen in a while!! I understand how nerves can get the better of you but some of that cooking was dreadful. We spent most of the hour laughing incredulously
Strawberry Risotto, with SALMON????? As for Matt, totally dead behind the eyes and it was painful to watch. |
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#2049 |
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Forum Member
Join Date: Aug 2003
Posts: 319
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Quote:
The only way they should be influenced by the CV is to be harder on those who inflate their importance and experience. I would be more lenient with someone young who has not claimed to have a lot of experience.
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#2050 |
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Forum Member
Join Date: Dec 2009
Posts: 25,462
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Quote:
I was thinking the Australian who I believe said he works in a Michelin-starred restaurant was cut slack over running late, while one of last night's was denied a few seconds more to pour on his sauce - then they tore his dish to pieces for the absence of a sauce!
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