|
||||||||
Masterchef The Professionals 2016 |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#2051 |
|
Forum Member
Join Date: Dec 2009
Posts: 25,462
|
Quote:
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. |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2052 |
|
Forum Member
Join Date: Nov 2013
Posts: 1,885
|
Quote:
He said that he was desperate to dip his pork in to something wet.
Make of it what you will. |
|
|
|
|
|
#2053 |
|
Forum Member
Join Date: Feb 2015
Posts: 1,457
|
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!
|
|
|
|
|
|
#2054 |
|
Forum Member
Join Date: May 2011
Posts: 4,401
|
Quote:
I thought he had already run over time and just carried ignoring Greg's calls that time was up.
|
|
|
|
|
|
#2055 |
|
Forum Member
Join Date: Nov 2006
Posts: 1,248
|
Quote:
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. |
|
|
|
|
|
#2056 |
|
Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
|
Quote:
Being left for a whole day I could imagine but days? No I think the health and safety risk would be too great for McD to risk their reputation. Such poor practice doesn't really lend itself to the good practice that they try to purport.
|
|
|
|
|
|
#2057 |
|
Forum Member
Join Date: Dec 2012
Posts: 103
|
Quote:
They were obviously going to hold the use of strawberry risotto against her so ...
|
|
|
|
|
|
#2058 |
|
Forum Member
Join Date: Mar 2011
Posts: 117
|
There is no onion in a carbonara!
Just caught up with the programme and was horrified to see onion being used - we would never put onion in a carbonara. Very surprised to see Monica do that. You shouldn't need to use any cream either if you have done it properly, but at least cream is a flavour more sympathetic to the dish than onions, especially very briefly cooked. Sorry, but yuk!
|
|
|
|
|
|
#2059 |
|
Forum Member
Join Date: Sep 2010
Posts: 1,288
|
Thinking back to yesterday's tarasamlata skill test ,a few people questioned that it as dark pink.I don't think Marcus mentioned that it was smoked cod roe which is always used for this. Fresh cod roe is a creamy colour and bland in taste.
Just thought to mention it in case anyone was unsure. |
|
|
|
|
|
#2060 |
|
Forum Member
Join Date: Oct 2010
Location: A posher part of SW London.
Posts: 640
|
Quote:
Just caught up with the programme and was horrified to see onion being used - we would never put onion in a carbonara. Very surprised to see Monica do that. You shouldn't need to use any cream either if you have done it properly, but at least cream is a flavour more sympathetic to the dish than onions, especially very briefly cooked. Sorry, but yuk!
Curious, thanks, not trolling - I've googled and can see the recipes that pop up do not include onion. |
|
|
|
|
|
#2061 |
|
Forum Member
Join Date: Dec 2007
Location: West Sussex
Posts: 1,311
|
Hope tonight's cooking is better than yesterday's.
|
|
|
|
|
|
#2062 |
|
Forum Member
Join Date: Mar 2011
Posts: 117
|
Quote:
May I ask what your background is please/who 'we' would refer to?
Curious, thanks, not trolling - I've googled and can see the recipes that pop up do not include onion. |
|
|
|
|
|
#2063 |
|
Forum Member
Join Date: Nov 2009
Posts: 1,504
|
Evening all
Last night was hilarious and the comments on here were worth reading on their own. Looking forward to something similar tonight |
|
|
|
|
|
#2064 |
|
Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
|
Evenin' foodies. Filleting a John Dory. Oh dear. I sense trouble.
|
|
|
|
|
|
#2065 |
|
Forum Member
Join Date: Nov 2010
Posts: 12,218
|
Loved last night. Here we go again...
|
|
|
|
|
|
#2066 |
|
Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,685
|
Evening all, I hope it's funny as it was yesterday.
|
|
|
|
|
|
#2067 |
|
Forum Member
Join Date: Nov 2008
Posts: 80,211
|
Quote:
Evenin' foodies. Filleting a John Dory. Oh dear. I sense trouble.
![]() Hello all
|
|
|
|
|
|
#2068 |
|
Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
|
First guy sounds like a nonce already.
|
|
|
|
|
|
#2069 |
|
Forum Member
Join Date: Nov 2010
Posts: 12,218
|
Oh dear, this would floor me
|
|
|
|
|
|
#2070 |
|
Forum Member
Join Date: Feb 2004
Location: Stalking David and Neal
Posts: 38,045
|
Evening all
![]() Please no mention of pork and what you like to dip it in tonight Gregg I beg of you ![]() ![]()
|
|
|
|
|
|
#2071 |
|
Forum Member
Join Date: Nov 2008
Posts: 80,211
|
That fishes brothers are going to get well mangled.
|
|
|
|
|
|
#2072 |
|
Forum Member
Join Date: Jul 2003
Location: Northumberland
Posts: 6,387
|
Evening everyone
|
|
|
|
|
|
#2073 |
|
Forum Member
Join Date: Jan 2007
Location: Howich
Posts: 13,322
|
Evening all.... hubby just said "has he changed his name to 'Michelin Starred Chef Marcus Waring' " lol
|
|
|
|
|
|
#2074 |
|
Forum Member
Join Date: Nov 2008
Posts: 80,211
|
Quote:
Evening all
![]() Please no mention of pork and what you like to dip it in tonight Gregg I beg of you ![]() ![]() ![]()
|
|
|
|
|
|
#2075 |
|
Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
|
Jamie Olivers Italian do polenta chips.
|
|
|
|
![]() |
|
All times are GMT. The time now is 02:59.







