Great British Menu
Discussion
What a load of pretentious s
te. I know there's a stupid trend away from plates these days but these tts are taking it to another level. I watched one and a bit episodes and saw food being served on a canvas, complete with 'arty' painted squiggles of sauce. The same guy served some fish on a porcelain hand sticking up from the plate (it might have been the same dish), another served his inside a book and another in a massive white pod thing which sat about two feet high on the table and had photos inside. I think he was the one with hair like Nerd Pervert but not in an ironic way, in a Shoreditch fud sort of way.
Plates were specifically designed to eat food from. They're cheap to make, easy to use and quick to clean. Get it on a fking plate you poncy hipster s.
te. I know there's a stupid trend away from plates these days but these tts are taking it to another level. I watched one and a bit episodes and saw food being served on a canvas, complete with 'arty' painted squiggles of sauce. The same guy served some fish on a porcelain hand sticking up from the plate (it might have been the same dish), another served his inside a book and another in a massive white pod thing which sat about two feet high on the table and had photos inside. I think he was the one with hair like Nerd Pervert but not in an ironic way, in a Shoreditch fud sort of way.Plates were specifically designed to eat food from. They're cheap to make, easy to use and quick to clean. Get it on a f
king plate you poncy hipster s.Riley Blue said:
Great British Menu is a themed competition, Michael O'Hare is simply showing his interpretation of this year's theme: The Womens Institute Centenary. His ideas are off the wall, I don't have a problem with that at all.
That, artistic interpretation is part of the competition. You could just give them egg and chips on a cracked plate but you probably wouldn't win. Unless the theme for the year was "The History of Roadside Cafes" 
.
I caught the announcement that Pru Leith has stepped down and will be replaced by Andi Oliver.
Having been laid up at home this week, I have now seem Andi Oliver on "Christmas Kitchen" on BBC1. She seems a very odd choice and I shall be very interested to see if she meshes with the other judges.
Having been laid up at home this week, I have now seem Andi Oliver on "Christmas Kitchen" on BBC1. She seems a very odd choice and I shall be very interested to see if she meshes with the other judges.
Europa1 said:
I caught the announcement that Pru Leith has stepped down and will be replaced by Andi Oliver.
Having been laid up at home this week, I have now seem Andi Oliver on "Christmas Kitchen" on BBC1. She seems a very odd choice and I shall be very interested to see if she meshes with the other judges.
She has a pub with Neneh Cherry doesn't she?Having been laid up at home this week, I have now seem Andi Oliver on "Christmas Kitchen" on BBC1. She seems a very odd choice and I shall be very interested to see if she meshes with the other judges.
technodup said:
What a load of pretentious ste. I know there's a stupid trend away from plates these days but these tts are taking it to another level. I watched one and a bit episodes and saw food being served on a canvas, complete with 'arty' painted squiggles of sauce. The same guy served some fish on a porcelain hand sticking up from the plate (it might have been the same dish), another served his inside a book and another in a massive white pod thing which sat about two feet high on the table and had photos inside. I think he was the one with hair like Nerd Pervert but not in an ironic way, in a Shoreditch fud sort of way.
Plates were specifically designed to eat food from. They're cheap to make, easy to use and quick to clean. Get it on a fking plate you poncy hipster s.
And this year he is a judge... Good.te. I know there's a stupid trend away from plates these days but these tts are taking it to another level. I watched one and a bit episodes and saw food being served on a canvas, complete with 'arty' painted squiggles of sauce. The same guy served some fish on a porcelain hand sticking up from the plate (it might have been the same dish), another served his inside a book and another in a massive white pod thing which sat about two feet high on the table and had photos inside. I think he was the one with hair like Nerd Pervert but not in an ironic way, in a Shoreditch fud sort of way.Plates were specifically designed to eat food from. They're cheap to make, easy to use and quick to clean. Get it on a f
king plate you poncy hipster s.Its still an absolute load of ridicuous pretentious bullst that makes absolutely no sense at all.
"Celebrating 140 years of Wimbledon"
Er, what?
"Hitting the brief"
Judges - even you don't know what the brief is, nor have you had any idea what that sentence means for the last 2000 series we've had to endure.
Andi Oliver? Who the fk are you, looks like someone has scalped Rusty Lee.
Example of this utter drivel:
The fish course for one of this years weirdos - Seabass with Strawberries and aerated White Chocolate.
Hmmmn. Probably a reason why thats not been done before.
Also you'll notice that the standard of the chefs has dramatically deteriorated. Used to be Michelin guys trying hard, now its mediocre unknowns trying to get famous by dreaming up utter bullst.
t that makes absolutely no sense at all."Celebrating 140 years of Wimbledon"
Er, what?
"Hitting the brief"
Judges - even you don't know what the brief is, nor have you had any idea what that sentence means for the last 2000 series we've had to endure.
Andi Oliver? Who the f
k are you, looks like someone has scalped Rusty Lee.Example of this utter drivel:
The fish course for one of this years weirdos - Seabass with Strawberries and aerated White Chocolate.
Hmmmn. Probably a reason why thats not been done before.
Also you'll notice that the standard of the chefs has dramatically deteriorated. Used to be Michelin guys trying hard, now its mediocre unknowns trying to get famous by dreaming up utter bulls
t.TIGA84 said:
Its still an absolute load of ridicuous pretentious bullst that makes absolutely no sense at all.
"Celebrating 140 years of Wimbledon"
Er, what?
"Hitting the brief"
Judges - even you don't know what the brief is, nor have you had any idea what that sentence means for the last 2000 series we've had to endure.
Andi Oliver? Who the fk are you, looks like someone has scalped Rusty Lee.
Example of this utter drivel:
The fish course for one of this years weirdos - Seabass with Strawberries and aerated White Chocolate.
Hmmmn. Probably a reason why thats not been done before.
Also you'll notice that the standard of the chefs has dramatically deteriorated. Used to be Michelin guys trying hard, now its mediocre unknowns trying to get famous by dreaming up utter bullst.
You do know that if you don't like a television programme you can just change channel?t that makes absolutely no sense at all."Celebrating 140 years of Wimbledon"
Er, what?
"Hitting the brief"
Judges - even you don't know what the brief is, nor have you had any idea what that sentence means for the last 2000 series we've had to endure.
Andi Oliver? Who the f
k are you, looks like someone has scalped Rusty Lee.Example of this utter drivel:
The fish course for one of this years weirdos - Seabass with Strawberries and aerated White Chocolate.
Hmmmn. Probably a reason why thats not been done before.
Also you'll notice that the standard of the chefs has dramatically deteriorated. Used to be Michelin guys trying hard, now its mediocre unknowns trying to get famous by dreaming up utter bulls
t.Anyone still watching this? The number of strawberry and cream dishes and pineapple puddings is rediculous and the lack of plates! They have served food on fake grass, a mini plastic tennis court, random pieces of wood, tennis bats! FFS. Last night we had one guy make red cabbage caviar and another serving a strawberry Tatar (raw strawberries?)
BoRED S2upid said:
Anyone still watching this? The number of strawberry and cream dishes and pineapple puddings is rediculous and the lack of plates! They have served food on fake grass, a mini plastic tennis court, random pieces of wood, tennis bats! FFS. Last night we had one guy make red cabbage caviar and another serving a strawberry Tatar (raw strawberries?)
Yes it has got a bit ridiculous this year, having said that i'm still watching out of habit Three weeks into this year's series, so time for a thread revival - anyone watching? Thoughts so far?
This year's theme was somewhat inevitable, although I was hoping for an RAF at 100 personally. That said, I don't think the NHS will be around in anything like its current form in another 30 years, so maybe a case of grab the chance to celebrate it while you can.
I wasn't massively impressed with any of the chefs from the South East. I thought all 3 from the North East were good, and Lorna this week has been particularly impressive.
And at the risk of sounding like a complete heel (particularly as I am currently under the NHS' care for a complicated, but so far unresolvable, illness) , I think I will be fed up with the word "hero" by the end of the series.
This year's theme was somewhat inevitable, although I was hoping for an RAF at 100 personally. That said, I don't think the NHS will be around in anything like its current form in another 30 years, so maybe a case of grab the chance to celebrate it while you can.
I wasn't massively impressed with any of the chefs from the South East. I thought all 3 from the North East were good, and Lorna this week has been particularly impressive.
And at the risk of sounding like a complete heel (particularly as I am currently under the NHS' care for a complicated, but so far unresolvable, illness) , I think I will be fed up with the word "hero" by the end of the series.
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