Masterchef - The Professionals

Joker62

ADC
Book Reviewer
I think you should apply for the next series, show these fools how to do it.
im being serious.
oh what did you do to get your red banner?
I'm barred from applying to any Masterchef scenarios, can't do the pleb one as I was a chef and can't do the Professionals as I no longer work as a chef, which only leaves the Celebrity version which I can't do as I'm not a Celebrity (not in real life maybe, but on here who knows)
The ROPs are for posting the Christmas Poem that everyone loves and adores (and no, I'm not posting again)
 

Gout Man

LE
Book Reviewer
I'm barred from applying to any Masterchef scenarios, can't do the pleb one as I was a chef and can't do the Professionals as I no longer work as a chef, which only leaves the Celebrity version which I can't do as I'm not a Celebrity (not in real life maybe, but on here who knows)
The ROPs are for posting the Christmas Poem that everyone loves and adores (and no, I'm not posting again)
That’s ridiculous, it was Boris wasn’t it?
 

PFGEN

GCM
It's not my cup of tea, I was taught the French classic way of cooking, the same as Galetti and Waring, but all the fancy "fine dining" stuff is too much of a faff. You want Boeuf Bourguignon, Osso Bucco or Fricassee De Veau, I'm your man, but drizzling oils, placing micro edible flowers and whatnot, find someone else.
Ah, proper cooking. I've been invited to a few of these fine dining experiences. I've stopped going unless its something I have to be at. Usually after the first hour people start asking if there's a McDonalds close by on the way home. It's amusing to see the same guests in all their finery, a few hours later, ramming hamburgers into their faces.

We have a local Michelin star restaurant that specialises in poncy food. Normal time delay between first courses and main can be 3 hours by which time most people have started eating the table. When the main finally does turn upon and the covers are removed it just looks like the chef forgot to clean the plate; a few smears of jus and some placed crumbs of God knows what.
 
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Certainly Gary Rhodes won’t be appearing in any future programmes.

Mostly because his timer went off. And so did he - off this mortal coil.

RIP Gazza.
 
I love poached eggs, have them most mornings, but hate them done in vinegar.
 
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This geezer hasn't even SEEN an Artichoke FFS!!!

BBC Wales. We had a fecking politics thing on last night, so we are 24hrs behind England with masterchef.
 
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Fancy none of them knowing how to cook Eggs en Meurette. Amateurs! :grin:
 

Sixty

ADC
Moderator
Book Reviewer
Now THAT is a unit.
 
Even I can do decent poached eggs ( I make our breakfast most days before work and I dont use vinegar.) This set of professionals is frightening!
 

Joker62

ADC
Book Reviewer
Fancy none of them knowing how to cook Eggs en Meurette. Amateurs! :grin:
TBH, I'd never heard of it until they said it was a Bourguignon sauce. Mind, saying that, 2 Sous Chefs and an Executive Chef and not one decent poached egg!
 

Joker62

ADC
Book Reviewer
I love poached eggs, have them most mornings, but hate them done in vinegar.
It doesn't need an over powering amount of vinegar, just a few drops in a normal sized pan and you wouldn't even notice. The vinegar is there to ensure that the white stays together.
 
Sigh. After finally reaching Oz @redshift shakes off his jet-lag & springs into action to offer up his latest gem - An effing 7.5 year old hour-length video for the limited benefit of his fellow ARRSE-eratii foodies. I'll pass.

Confirmation, if there ever was any doubt, that he remains among the upper echelons of this site's crayoning saddoes.

Redders - Thanks for sharing but opportunities abound; suggest you seek 'em out, get a life and start living it, old chap.
 
I’m looking forward to a couple of Christmas presents - Michelin guide 2020 and good pub guide 2020. We aren’t far from the 2* Sat Bains, but the menu doesn’t suit the missus.
 
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