Masterchef: The Professionals

[K12beano]

Anybody want some meat with their salt.....?.....

[Baron Greenback]

The tongue guy can cook but NO tongue will ever be on my plate!

edit, Ian my fav out of that lot! Very composed chef and can cook tasty food! Hate this program always hungary for good food at the end!

Edited by Baron Greenback on Tuesday 13th November 20:59

[Gameface]

Easy decisions tonight.

[Laurel Green]

Thankfully, a woman who can cook goes through.

[Bonefish Blues]

Baron Greenback said:

The tongue guy can cook but NO tongue will ever be on my plate!

edit, Ian my fav out of that lot! Very composed chef and can cook tasty food! Hate this program always hungary for good food at the end!

Edited by Baron Greenback on Tuesday 13th November 20:59

I like a good goulash too.

[anonymous-user]

Very easy decision for the judges tonight. Some superb dishes there.

[DoctorX]

Ian’s looked good. Nice guy, hope he does well.

[Pericoloso]

I don't know why they bothered with the "Who's 3rd chef going through ?" fake suspense.

Fairly obvious ,even to me.

[kev1974]

I liked the look of Monica's shredded pastry covered mini scotch egg, I fancy giving that a go for a change from breadcrumbs.

But did she say what kind of pastry it was? Filo?

[Some Guy]

Looked like filo.

Easy choice choosing tonight's chefs for the next round. Ian did stand out though.

[pitboard]

Last night's was the first preliminary round in which no one presented a meal which made me feel physically sick.
The least you can expect from a professional.

[21TonyK]

kev1974 said:

I liked the look of Monica's shredded pastry covered mini scotch egg, I fancy giving that a go for a change from breadcrumbs.

But did she say what kind of pastry it was? Filo?

Brick pastry

https://www.amazon.co.uk/Feuille-Brick-Pastry-pack...

Filo would work but brick is thicker and slightly different

Edited by 21TonyK on Wednesday 14th November 07:46

[Chaffs]

I can see Ian getting his own show if he continues to be as good as he was last night.

[Gameface]

Steady on...

[Europa1]

One just somehow knew the guy from the restaurant in Newquay was doomed when he started talking about liking to put a twist on classics....and lo, he made bouillabaisse with lemon curd.

[Bonefish Blues]

Europa1 said:

One just somehow knew the guy from the restaurant in Newquay was doomed when he started talking about liking to put a twist on classics....and lo, he made bouillabaisse with lemon curd.

There is a type of person who just never learns.

Because classic.

[BoRED S2upid]

Europa1 said:

One just somehow knew the guy from the restaurant in Newquay was doomed when he started talking about liking to put a twist on classics....and lo, he made bouillabaisse with lemon curd.

That was never going to work. Lemon curd does belong on toast he was right. It also looked live a very poor dish even without lemon curd.

[Paul Dishman]

BoRED S2upid said:

That was never going to work. Lemon curd does belong on toast he was right. It also looked live a very poor dish even without lemon curd.

Yes, worrying that a head chef from a restaurant on a beach in Cornwall can't prepare shellfish properly

[K12beano]

Well that looked incredibly easy....

...and quite delicious

[NordicCrankShaft]

He flew through that.

I hate watching Monica Galetti, she's so fking patronising.