Masterchef is upon us
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- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Masterchef is upon us
I think nerves get in the way in that first round.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Masterchef is upon us
I think nerves get in the way in that first round.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Masterchef is upon us
I think nerves get in the way in that first round.
Re: Masterchef is upon us
Pepper Pig wrote:mistakened wrote:Does anyone know why there were only three contestants on Tuesday? The usual introduction made it look as if the fourth person was cut out of the shot.
Moira
Jay Rayner has just confessed, via Twitter, to having eaten the fourth contestant!
What did he have for the main course
- WWordsworth
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- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Masterchef is upon us
Nerves really do get in the way, don't they?
Re: Masterchef is upon us
WWordsworth wrote:I think nerves get in the way in that first round.
I heard you the first time
Re: Masterchef is upon us
Just watched yesterday's, scallops and romesco sauce for the first skills test.
What sort of blender did they use for the sauce? We didn't recognise what make it was and it looked quite nifty!
What sort of blender did they use for the sauce? We didn't recognise what make it was and it looked quite nifty!
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Masterchef is upon us
It was unusual, wasn't it.
I thought the standard was really high tonight, but I agree with the selection.
I thought the standard was really high tonight, but I agree with the selection.
Re: Masterchef is upon us
I was also surprised on Tuesday that one of the chefs has trouble using an induction hob & was told several times not to lift the pan of, surely that is basic skills.
- Gillthepainter
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- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Masterchef is upon us
What sort of blender did they use for the sauce? We didn't recognise what make it was and it looked quite nifty!
I'm just having a cup o tea, and catching up with the last 2 episodes.
I was looking really hard, and reckon it's a nutribullet balance, especially with the white writing on black: https://uk.pcmag.com/connected-kitchen/ ... et-balance
Just watching the kidneys ..... bleurgh, not a fan.
Re: Masterchef is upon us
Gillthepainter wrote:What sort of blender did they use for the sauce? We didn't recognise what make it was and it looked quite nifty!
I'm just having a cup o tea, and catching up with the last 2 episodes.
I was looking really hard, and reckon it's a nutribullet balance, especially with the white writing on black: https://uk.pcmag.com/connected-kitchen/ ... et-balance
Just watching the kidneys ..... bleurgh, not a fan.
THanks Gill! Definitely out of our price range
Me neither, made me feel quite queezy .... but the scallops looked great and we really fancy doing them with the romesco sauce. I guess we'll just have to use our magimix or bamix
- mistakened
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Re: Masterchef is upon us
KeenCook2 wrote:with the romesco sauce.
I now fancy making Romesco sauce but what shall i serve with it
Re: Masterchef is upon us
Moira, if scallops are not an option there, do you get good fish? I would have thought it would be lovely on some simple, chunky, white fish fillets.
I've ordered some (frozen Canadian) scallops and a jar of grilled peppers on my Asda shop for Wednesday and OH will be performing the skills test
I've ordered some (frozen Canadian) scallops and a jar of grilled peppers on my Asda shop for Wednesday and OH will be performing the skills test
Re: Masterchef is upon us
Hi folks, I'm amazed at the ingeniously complex plates completed in the limited time - an eye opener and a disappointment for chefs who know they're good and are yet whose dishes are mediocre by comparison.
Never have the food critics been so genuinely admiring of the dishes, with few exceptions.
Recurring items: chicken sauce, where it seems odd to me, cauliflower incarnations and puffed rice.
Puffed rice is created apparently by dropping some momentarily into oil heated to 220-230C. I'd be worried (read: scared witless) that oil that hot might self combust in a domestic kitchen
What does "compressed" entail please? As in compressed cherries. Ta.
It's a good job it's Marcus Wareing now rather than Michel Roux Jnr who'd be apoplectic with all these non-French and spicy dishes
Never have the food critics been so genuinely admiring of the dishes, with few exceptions.
Recurring items: chicken sauce, where it seems odd to me, cauliflower incarnations and puffed rice.
Puffed rice is created apparently by dropping some momentarily into oil heated to 220-230C. I'd be worried (read: scared witless) that oil that hot might self combust in a domestic kitchen
What does "compressed" entail please? As in compressed cherries. Ta.
It's a good job it's Marcus Wareing now rather than Michel Roux Jnr who'd be apoplectic with all these non-French and spicy dishes
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Masterchef is upon us
I see our local boy done good last night (Bart) ... not sure he lives local, but he's on one of the local FB groups ..
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Masterchef is upon us
He was pretty good, wasn't he.
- mistakened
- Posts: 2381
- Joined: Wed Apr 18, 2018 10:14 am
- Location: cyprus
Re: Masterchef is upon us
Nice article about Santosh from the BBC site https://www.bbc.com/news/world-asia-55302025
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Masterchef is upon us
Right choice tonight, although I really like Dave.
Young Alex is amazing.
Young Alex is amazing.
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