DS Forums

 
 

Masterchef The Professionals 2016


Reply
Thread Tools Search this Thread
Old 22-11-2016, 20:57
Kaz159
Forum Member
 
Join Date: Jul 2003
Location: Northumberland
Posts: 6,387
I don't know how Matt even got into the competition.
Kaz159 is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 22-11-2016, 20:57
anyonefortennis
Forum Member
 
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
This chef has a terrible haircut. It's like he changed his mind halfway through.

(Watching on slight delay.)
lol
anyonefortennis is offline   Reply With Quote
Old 22-11-2016, 20:58
thecowgirl
Forum Member
 
Join Date: Oct 2015
Posts: 281
This chef has a terrible haircut. It's like he changed his mind halfway through.

(Watching on slight delay.)
Like roadkill on his head.
thecowgirl is offline   Reply With Quote
Old 22-11-2016, 20:58
Ess_Bee
Forum Member
 
Join Date: Mar 2014
Location: Midlands
Posts: 2,031
Yeah a younger Ray Davies.
Something about the eyes.....
Ess_Bee is offline   Reply With Quote
Old 22-11-2016, 20:58
anyonefortennis
Forum Member
 
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
Something about the eyes.....
Yeah I can see it.
anyonefortennis is offline   Reply With Quote
Old 22-11-2016, 20:59
Cobblers
Forum Member
 
Join Date: Jul 2005
Posts: 1,190
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
Cobblers is offline   Reply With Quote
Old 22-11-2016, 20:59
Andagha
Forum Member
 
Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
Tomorrow's lot look they can cook..lol
Andagha is offline   Reply With Quote
Old 22-11-2016, 20:59
apaul
Forum Member
 
Join Date: Feb 2009
Posts: 9,699
Sounds like tomorrow's lot are better. That won't be difficult.
apaul is offline   Reply With Quote
Old 22-11-2016, 20:59
penelopesimpson
Forum Member
 
Join Date: Nov 2010
Posts: 12,218
Well, I am nasty enough to have thoroughly enjoyed that!
penelopesimpson is offline   Reply With Quote
Old 22-11-2016, 21:00
horwichallstars
Forum Member
 
Join Date: Jan 2007
Location: Howich
Posts: 13,322
Off to I'm a Celeb
horwichallstars is offline   Reply With Quote
Old 22-11-2016, 21:00
stargazer61
Forum Member
 
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
She's an arrogant cow. She just stormed out.
Just re-wound. Don't think she did
stargazer61 is offline   Reply With Quote
Old 22-11-2016, 21:01
crannyfaddock
Forum Member
 
Join Date: Oct 2008
Posts: 145
I logged in here to see what the reaction was

Best thing ever said on Masterchef
crannyfaddock is offline   Reply With Quote
Old 22-11-2016, 21:01
anyonefortennis
Forum Member
 
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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
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.
anyonefortennis is offline   Reply With Quote
Old 22-11-2016, 21:01
Andagha
Forum Member
 
Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
See you all tomorrow x
Andagha is offline   Reply With Quote
Old 22-11-2016, 21:02
anyonefortennis
Forum Member
 
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
Just re-wound. Don't think she did
She didn't say thanks or anything. Just walked out in a huff.
anyonefortennis is offline   Reply With Quote
Old 22-11-2016, 21:02
owllover
Forum Member
 
Join Date: Jun 2005
Posts: 7,184
Well, I am nasty enough to have thoroughly enjoyed that!
Me too and I didn't feel sorry for anyone!
owllover is offline   Reply With Quote
Old 22-11-2016, 21:06
Cobblers
Forum Member
 
Join Date: Jul 2005
Posts: 1,190
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.
Cobblers is offline   Reply With Quote
Old 22-11-2016, 21:07
gamzattiwoo
Forum Member
 
Join Date: Sep 2010
Posts: 1,288
He said that he was desperate to dip his pork in to something wet.

Make of it what you will.
Oh nice Greg
gamzattiwoo is offline   Reply With Quote
Old 23-11-2016, 08:15
Surf's Up
Forum Member
 
Join Date: Aug 2003
Posts: 319
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.
Surf's Up is offline   Reply With Quote
Old 23-11-2016, 09:23
CABINET
Forum Member
 
Join Date: Feb 2006
Posts: 1,546
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 .
CABINET is offline   Reply With Quote
Old 23-11-2016, 10:26
lundavra
Forum Member
 
Join Date: Dec 2009
Posts: 25,462
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 .
It is television, the producer could have asked them to repeat something or stopped recording whilst the camera was repositioned.
lundavra is offline   Reply With Quote
Old 23-11-2016, 10:29
lundavra
Forum Member
 
Join Date: Dec 2009
Posts: 25,462
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.
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.
lundavra is offline   Reply With Quote
Old 23-11-2016, 11:19
Mellsbells
Forum Member
 
Join Date: Aug 2008
Posts: 1,493
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.
Mellsbells is offline   Reply With Quote
Old 23-11-2016, 11:55
Surf's Up
Forum Member
 
Join Date: Aug 2003
Posts: 319
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.
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!
Surf's Up is offline   Reply With Quote
Old 23-11-2016, 13:05
lundavra
Forum Member
 
Join Date: Dec 2009
Posts: 25,462
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!
I thought he had already run over time and just carried ignoring Greg's calls that time was up.
lundavra is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 05:51.