MasterChef Latest Series-BBC
Discussion
Anyone else like me becoming fed up with the same old,, same old script,, of what was a good TV programme?
Particularly when the 3 hopefuls enter the world of a Professional Kitchen , take their stations and its always the same olde story......
Chefno.1 starts of slowly and makes a few mistakes , chef no.2 starts of quite well and chef no. 3 doesnt get any orders.
Then Chef No.1 makes headway and starts to produce perfect food, chef no.2 falls apart under the pressure and goes from bad to worse.. and Chef no. 3 gets some orders and makes a real rally at the end producing plate after plate or perfect food!!!!
Whats interesting is they never state who has the most pressure, this week episode 13/1 the chap who had the Monkfish was instantly in at the deep end as he had the most orders to start and forgive the pun Floundered!!
The girl with the Pigeon seemed to have only a few orders and did well under a lot less pressure and the other chap with the Steak did ok in the end.
Its becoming quite predictable and tedious now..
Particularly when the 3 hopefuls enter the world of a Professional Kitchen , take their stations and its always the same olde story......
Chefno.1 starts of slowly and makes a few mistakes , chef no.2 starts of quite well and chef no. 3 doesnt get any orders.
Then Chef No.1 makes headway and starts to produce perfect food, chef no.2 falls apart under the pressure and goes from bad to worse.. and Chef no. 3 gets some orders and makes a real rally at the end producing plate after plate or perfect food!!!!
Whats interesting is they never state who has the most pressure, this week episode 13/1 the chap who had the Monkfish was instantly in at the deep end as he had the most orders to start and forgive the pun Floundered!!
The girl with the Pigeon seemed to have only a few orders and did well under a lot less pressure and the other chap with the Steak did ok in the end.
Its becoming quite predictable and tedious now..
Edited by Watch-Collector on Thursday 15th January 01:45
Right, my perfect opportunity to have a rant about this programme!
First up, I totally agree with Watch-Collector's comments about trotting out the same formula day-in day-out. Hell, they even use the same script and footage for parts of it. And when it isn't word-for-word the same it still sounds like its been put together from a very small "make your own food TV programme" fridge magnet set.
The laziness of the programme making really irks me too. The spend the entire length of the professional kitchen segment trotting out this familar mini soap-opera, and never spend any time detailing the food they're making (beyond reading out the menu entry). Would it really be too much to ask to devote say 1 minute per dish to actually look at how its made, or detail some clever technique they're using?
And then there's the judging. Competitions need credible judges, and I just don't think these two have sufficient credibility to be taken seriously as judges. Greg whatshisname (the fat moon-faced one) cropped up a couple of years before the programme started in Saturday Kitchen (and I think that programme with the Tony bloke who owns "Fish"), introduced as a London greengrocer. Now all of a sudden he's an "ingredients expert" - BBC budget running a little low? And somebody should tell the other smug, self-satisfied b
d that pulling a condescending, eyes-nearly closed look of distain does not elevate your credibility in anybody's eyes.
I think the comments they make to contestants are very unfair at times. Somebody always gets criticised for being "too simple", but who's on the recieving end of the one-per-show "but is it really masterchef material, it's going to have to be absolutely perfect" comment seems completely random. Many of the tasting comments seem to come down to individual tastes - from what I can make out the secret of winning seems to be:
never attempt anything egg based, as they'll always criticise the texture
make sure your main course is covered in a rich sauce
Never use more than 4 ingredients per dish, lest you be called "over complicated"
make sure you serve a sweet, sticky, and prefeably chocolate based desert.
Be young, female, put on an innocent, vulnerable smile, and giggle as the John-and-Greg letchery machine works itself into overdrive.
First up, I totally agree with Watch-Collector's comments about trotting out the same formula day-in day-out. Hell, they even use the same script and footage for parts of it. And when it isn't word-for-word the same it still sounds like its been put together from a very small "make your own food TV programme" fridge magnet set.
The laziness of the programme making really irks me too. The spend the entire length of the professional kitchen segment trotting out this familar mini soap-opera, and never spend any time detailing the food they're making (beyond reading out the menu entry). Would it really be too much to ask to devote say 1 minute per dish to actually look at how its made, or detail some clever technique they're using?
And then there's the judging. Competitions need credible judges, and I just don't think these two have sufficient credibility to be taken seriously as judges. Greg whatshisname (the fat moon-faced one) cropped up a couple of years before the programme started in Saturday Kitchen (and I think that programme with the Tony bloke who owns "Fish"), introduced as a London greengrocer. Now all of a sudden he's an "ingredients expert" - BBC budget running a little low? And somebody should tell the other smug, self-satisfied b
d that pulling a condescending, eyes-nearly closed look of distain does not elevate your credibility in anybody's eyes.I think the comments they make to contestants are very unfair at times. Somebody always gets criticised for being "too simple", but who's on the recieving end of the one-per-show "but is it really masterchef material, it's going to have to be absolutely perfect" comment seems completely random. Many of the tasting comments seem to come down to individual tastes - from what I can make out the secret of winning seems to be:
never attempt anything egg based, as they'll always criticise the texture
make sure your main course is covered in a rich sauce
Never use more than 4 ingredients per dish, lest you be called "over complicated"
make sure you serve a sweet, sticky, and prefeably chocolate based desert.
Be young, female, put on an innocent, vulnerable smile, and giggle as the John-and-Greg letchery machine works itself into overdrive.
I thought I was just being an old fart when I found myself wishing for the old Lloyd Grossman format the other night.I generally go and put the kettle on when they go in to the pro-kitchen. I don't think the standard of the cooking is that high either - they are getting through by cooking something that I would knock together for supper after work. The self absorbed judges justify this by calling it 'honest'. Load of rubbish.
There have been a few decent cookery shows on random sky channels this week though (not the cooking channel) - reruns of the Hairy Bikers and a programme with James Martin and the hairy bikers going round France with a caravan. That was entertaining and informative as well - good stuff.
Tanguero said:
If you don't enjoy the program I believe that most TVs are now fitted with off switches. HTH 
If you don't enjoy discussion on an internet forum, I believe that most computers are now fitted with off switches. HTH Edited by Tanguero on Thursday 15th January 08:35
Did you see what I did there?
And is it just me who's getting utterly sick of the "simple local ingredients, cooked simply" mantra. That's what I do at home when I can't be bothered to come up with something more inventive.
It does not have a place on my telly, and it most certainly does not have a place on a restaurant table.
"Local" stuff tends to be good, because I buy it from the farmer's market round the corner and "local" produce is what they sell, and on the whole it's much better than supermarket stuff. I am not, however on a mission to source all my ingredients for a 10 mile radius of my house regardless of price or quality.
It was a nice "emperors new clothes" phenomenon a few years ago, but now it's sounding very tired.
It does not have a place on my telly, and it most certainly does not have a place on a restaurant table.
"Local" stuff tends to be good, because I buy it from the farmer's market round the corner and "local" produce is what they sell, and on the whole it's much better than supermarket stuff. I am not, however on a mission to source all my ingredients for a 10 mile radius of my house regardless of price or quality.
It was a nice "emperors new clothes" phenomenon a few years ago, but now it's sounding very tired.
I hate Greg Wallace. With a passion. Ingredients expert? Piss off you bald , you're a greengrocer.
Example.
Chef has cooked sausuages and mash, with onion gravy.
Comment after shovelling inordinate amount of food into gob.
"Soft mash, meaty sausage giving way to sweet onion gravy."
I'm sorry, what the fk did you expect it to taste of? Listing the ingredients in the dish as you eat it
, is not commenting, thats just reading a menu, you fking moron.
If I hear him describe Basil as "mettallic" again, I'm going to shoot myself.
Also, the invention test.
WHY CANT PEOPLE COOK!!!!!!!!!!!!!!!!!!!!!
Here's 10 ingredients that could give you a great 3 course menu. And you waste your time making pasta, "because it shows technical ability".
No, it doesnt. It shows you can make wallpaper paste. Well done.
And on the simplicity front. They are talking so much bks. Roubechon Potatoes. Ingredients, Potatoes, butter, cream, salt. Its mashed spuds, but you try getting it right. Wonder if they'd call that simple?
Now dont let me get started on presentation. Doesn anyone have any idea on the early stages how to present a decent dish? Its always 3 separate parts, presented in 3 separate little piles on a big plate (thats usually a disgusting shape, like an egg or something).
In saying that, John Torodes "Beef and other bovine matters" is a good book.
Professional masterchef with Michel Roux Jnr is better, Wallace has no fking idea what to say, unless its agreeing with him, as he knows fk all about how dishes like oeufs en nage should be prepared/look/taste to a 2 star Michelin chef.
Rant over. I'm not a big fan, purely for the reason that I havent seen anything that I couldn't do myself. The guy a week or so ago cooked a pork chop for fks sake, in the 1/4 finals!!!! Hardly innovative stuff.
, you're a greengrocer. Example.
Chef has cooked sausuages and mash, with onion gravy.
Comment after shovelling inordinate amount of food into gob.
"Soft mash, meaty sausage giving way to sweet onion gravy."
I'm sorry, what the f
k did you expect it to taste of? Listing the ingredients in the dish as you eat it, is not commenting, thats just reading a menu, you f
king moron.If I hear him describe Basil as "mettallic" again, I'm going to shoot myself.
Also, the invention test.
WHY CANT PEOPLE COOK!!!!!!!!!!!!!!!!!!!!!
Here's 10 ingredients that could give you a great 3 course menu. And you waste your time making pasta, "because it shows technical ability".
No, it doesnt. It shows you can make wallpaper paste. Well done.
And on the simplicity front. They are talking so much b
ks. Roubechon Potatoes. Ingredients, Potatoes, butter, cream, salt. Its mashed spuds, but you try getting it right. Wonder if they'd call that simple?Now dont let me get started on presentation. Doesn anyone have any idea on the early stages how to present a decent dish? Its always 3 separate parts, presented in 3 separate little piles on a big plate (thats usually a disgusting shape, like an egg or something).
In saying that, John Torodes "Beef and other bovine matters" is a good book.
Professional masterchef with Michel Roux Jnr is better, Wallace has no f
king idea what to say, unless its agreeing with him, as he knows fk all about how dishes like oeufs en nage should be prepared/look/taste to a 2 star Michelin chef.Rant over. I'm not a big fan, purely for the reason that I havent seen anything that I couldn't do myself. The guy a week or so ago cooked a pork chop for f
ks sake, in the 1/4 finals!!!! Hardly innovative stuff.Yes.
When people try to appear very serious and dramatic about a subject which (whilst close to my heart) isn't life or death, it just seems contrived and silly.
The show seems to be similar to X-Factor in that for many, the entertainment comes from the no-hopers rather than the decent cooks who will progress.
When people try to appear very serious and dramatic about a subject which (whilst close to my heart) isn't life or death, it just seems contrived and silly.
The show seems to be similar to X-Factor in that for many, the entertainment comes from the no-hopers rather than the decent cooks who will progress.
Well, the kids love it and it gives them an interest in cooking which is a good thing.
However, what _really_ annoys me is the constant, X is out, I like Y and you like Z. No sensible discussion about why they like each one and coming to a decision but two opposing views and the the viewer is left with absolutely no idea why the one that got chosen was 'better'.
I'm sorry but its not possible for them to BOTH like a different cook every damn time.
Fair enough to make it a bit 'cliff-hanger' for the final, but not for several episodes a week!
just get old episodes of Iron Chef (subtitled Japanese programme that is the grandaddy of competitive cookery shows) from bittorrent for a funnier, more innovative and more techniques-focussed TV show. They actually pulled some pretty innovative dishes out of the hat - especially when the head chef of Nobu New York was iron Chef japanese.
Davey S2 said:
Does anyone else get annoyed at the over elaborate way Greg Wallace puts a fork or spoon into his mouth?
Yes.The contestants have expended some time and effort producing a dish for "expert" critique, and all he can do is look like his gag reflex is over-sensitive whenever he tastes the first mouthful.
Quarter-final last night, so we are subjected once again to "the passion test" or "nauseatingly trite drivel to fill a few minutes". Why can't they make more of the ingredients test which is actually quite interesting, not least for gawping at someone who claims to be a good cook can't tell the arse end of a sheep from the elbow.
miniman said:
Quarter-final last night, so we are subjected once again to "the passion test" or "nauseatingly trite drivel to fill a few minutes". Why can't they make more of the ingredients test which is actually quite interesting, not least for gawping at someone who claims to be a good cook can't tell the arse end of a sheep from the elbow.
I would have fired anyone that didnt get Stilton on the spot. And only one did. Shows the quality there then.....TIGA84 said:
I would have fired anyone that didnt get Stilton on the spot. And only one did. Shows the quality there then.....
Yes I thought the same to be honest. If you were presented with some veined cheese and weren't sure what it was, surely you would guess Stilton? Maybe they figured it couldn't be that simple, either way they should have known what it was. Also not knowing the difference between neck fillet and tenderloin / canon is pretty unforgivable seeing as the tenderloin is almost entirely fat-free. miniman said:
TIGA84 said:
I would have fired anyone that didnt get Stilton on the spot. And only one did. Shows the quality there then.....
Yes I thought the same to be honest. If you were presented with some veined cheese and weren't sure what it was, surely you would guess Stilton? Maybe they figured it couldn't be that simple, either way they should have known what it was. Also not knowing the difference between neck fillet and tenderloin / canon is pretty unforgivable seeing as the tenderloin is almost entirely fat-free. Re: The Neck fillet, maybe they've never done a proper Irish Stew before, which would figure.
miniman said:
TIGA84 said:
I would have fired anyone that didnt get Stilton on the spot. And only one did. Shows the quality there then.....
Yes I thought the same to be honest. If you were presented with some veined cheese and weren't sure what it was, surely you would guess Stilton? Maybe they figured it couldn't be that simple, either way they should have known what it was. Also not knowing the difference between neck fillet and tenderloin / canon is pretty unforgivable seeing as the tenderloin is almost entirely fat-free. Its Masterchef for the ADHD generation. What annoys me even more than the lack of focus on the food itself, is the ridiculous editing of the two judges talking to each other.
FFS can they not just show both of them onscreen, having a conversation, rather than showing them each individually shouting soundbites at each other!?
FFS can they not just show both of them onscreen, having a conversation, rather than showing them each individually shouting soundbites at each other!?
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff