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Masterchef The Professionals 2016 |
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#2376 |
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Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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Quote:
I can't eat kidney, smells of wee.
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#2377 |
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Forum Member
Join Date: Jan 2011
Location: Peterborough
Posts: 2,887
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Quote:
Join the queue.
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#2378 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Quote:
Am I allowed to say I don't like blonde hair on Monica?
![]() Horrible. |
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#2379 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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Love kidney. There is a restaurant near me that does real steak and kidney pies with loads of kidneys, not just pass a microscopic slice over then say there are kidneys in it!
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#2380 |
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Forum Member
Join Date: Feb 2009
Posts: 9,699
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Modest Max riding for a fall.
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#2381 |
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Forum Member
Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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Quote:
She's had a shedload worse than that from a lot of us
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#2382 |
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Forum Member
Join Date: Jul 2003
Location: Northumberland
Posts: 6,387
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I'd rather not have deconstructed food, I like a pie in a pastry case.
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#2383 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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I know who Monica reminds me of now in those specs.
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#2384 |
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Forum Member
Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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Ray Davies is deconstructing his pie, serving meat on top of pastry disks.
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#2385 |
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Forum Member
Join Date: Feb 2009
Posts: 9,699
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I spy celeriac puree.
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#2386 |
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Forum Member
Join Date: Jul 2003
Location: Northumberland
Posts: 6,387
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It seems a chef agrees with me, a pie should be a pie
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#2387 |
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Forum Member
Join Date: Jul 2003
Posts: 53,387
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I see cooking is still disappearing up it's own arse.
"I"m doing everything the opposite of what you'd normally do" "I'm taking a classic and making it modern" "I'm reinventing the pie" Appreciate it's the task they've been set. Can't wait for the first inclusion of kidney foam. |
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#2388 |
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Forum Member
Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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Quote:
I know who Monica reminds me of now in those specs.
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#2389 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
I see cooking is still disappearing up it's own arse.
"I"m doing everything the opposite of what you'd normally do" "I'm taking a classic and making it modern" "I'm reinventing the pie" Appreciate it's the task they've been set. Can't wait for the first inclusion of kidney foam.
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#2390 |
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Forum Member
Join Date: Jul 2003
Posts: 53,387
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#2391 |
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Forum Member
Join Date: Jan 2011
Location: Peterborough
Posts: 2,887
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Was there a character on Pigeon Street that had a bun in the hair same as this pastry chef?
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#2392 |
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Forum Member
Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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Simon appears to have too many teeth for his mouth. Though I guess it means he can eat his dinner faster!
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#2393 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Quote:
Simon appears to have too many teeth for his mouth. Though I guess it means he can eat his dinner faster!
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#2394 |
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Forum Member
Join Date: Nov 2013
Posts: 122
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Quote:
Simon appears to have too many teeth for his mouth. Though I guess it means he can eat his dinner faster!
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#2395 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Looks burnt.
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#2396 |
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Forum Member
Join Date: Feb 2009
Posts: 9,699
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Overdue taxi for Adam.
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#2397 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Soggy bottom.
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#2398 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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gawd that pastry looks like the stuff you get on Fray bentos pies
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#2399 |
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Forum Member
Join Date: Mar 2016
Posts: 691
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bye Adam
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#2400 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Soggy bottom.
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