Discussion
Europa1 said:
oddball1313 said:
I’m so lost on this pompous nonsense on every level. I hate it when they talk about precison and cooking a cake - fk off, how about a group visit to Rolls Royce Derby or Mercedes HP engines and we can re-evaluate the comparison of a 1000hp F1 engine and a gateaux because I’m pretty sure one is tougher to make and involves rather more skill than throwing together half a dozen eggs and some flour in the oven at gas mark 3
I think Masterchef may not be for you.greygoose said:
Europa1 said:
oddball1313 said:
I’m so lost on this pompous nonsense on every level. I hate it when they talk about precison and cooking a cake - fk off, how about a group visit to Rolls Royce Derby or Mercedes HP engines and we can re-evaluate the comparison of a 1000hp F1 engine and a gateaux because I’m pretty sure one is tougher to make and involves rather more skill than throwing together half a dozen eggs and some flour in the oven at gas mark 3
I think Masterchef may not be for you.Want to see true skill, finesse and precision? Search clickspring in youtube.
‘Executive’ apparently means being responsible for putting plans into action. So a team leader at Dyno-Rod, who decides to tackle the fat berg first, and then move onto clearing the stickier turds, is presumably a Distressed Human Waste Reassignment Executive.
A bus driver is a Tactical Asset Realignment Executive.
A bus driver is a Tactical Asset Realignment Executive.
I'm gutted for Claire as well.
'Eton Tidy' should have gone home. It's impossible to make good meringues in two hours - they need two hours in the oven - and his were too dark/small.
Meringues should be snowy white and a key element of the dish. His raspberry ripple wasn't rippled either. How they could have let that through is a mystery to me.
'Eton Tidy' should have gone home. It's impossible to make good meringues in two hours - they need two hours in the oven - and his were too dark/small.
Meringues should be snowy white and a key element of the dish. His raspberry ripple wasn't rippled either. How they could have let that through is a mystery to me.
I was thinking today about how the format has changed over the years. They used to have John demonstrate a technique or dish and then try to replicate it. I remember times where John would be in a restaurant kitchen running the show with them. And there was the “Market!” challenge, where they went into a big room full of produce, and there was a good three minutes of padding per episode where they described how the challenge worked (answer: select food and cook it).
What else?
What else?
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