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Well, just having watched the "luvvie fest" banquet I have to say that Sally really deserves a full on 
for her performance.
Didn't get a dish to the banquet, but did the canapés, pre-dessert, did the prep on the starter when chef Gareth turned up a day late in addition to her own prep, and feck me, did she really pull and drive that service through in a completely organised and professional way.
One minor thing, in a banquet for around 100 of the great and good from many decades of broadcasting, that figure including various chefs and family, what the actual was Jayde Adams doing getting an invite there? Must have a good agent.
for her performance.Didn't get a dish to the banquet, but did the canapés, pre-dessert, did the prep on the starter when chef Gareth turned up a day late in addition to her own prep, and feck me, did she really pull and drive that service through in a completely organised and professional way.
One minor thing, in a banquet for around 100 of the great and good from many decades of broadcasting, that figure including various chefs and family, what the actual was Jayde Adams doing getting an invite there? Must have a good agent.
FiF said:
One minor thing, in a banquet for around 100 of the great and good from many decades of broadcasting, that figure including various chefs and family, what the actual was Jayde Adams doing getting an invite there? Must have a good agent.
Had to look her up. Won't bother next time!It's entertaining based on cartoons, so perhaps more fun, less pretentious.
Missed last week's Friday episode, thus avoiding Ed Gamble. No great loss.
Had to go out as that chef was ladling rendered grease onto a giant Tomohawk steak, no doubt it turned out well but most off-putting at that point.
Missed last week's Friday episode, thus avoiding Ed Gamble. No great loss.
Had to go out as that chef was ladling rendered grease onto a giant Tomohawk steak, no doubt it turned out well but most off-putting at that point.
I know its early to call without seeing everyones efforts but the crocodile is my bet to make it into the final banquet.
Although it looks like Adam Handling is having another go and he will have put a lot of effort into it.
So far a lot of very impressive chefs. Its great to see theres so much talent being coming through the ranks.
Although it looks like Adam Handling is having another go and he will have put a lot of effort into it.
So far a lot of very impressive chefs. Its great to see theres so much talent being coming through the ranks.
FiF said:
Had to go out as that chef was ladling rendered grease onto a giant Tomohawk steak, no doubt it turned out well but most off-putting at that point.
This is the kind of thing that gets me excited! Everyone's different...There is some theory behind dry ageing in tallow, in that there is less pellicle, so you dont waste so much of it.
All the fat will be removed before/ during the cooking process.
Fat = Flavour
Audis5b9 said:
FiF said:
Had to go out as that chef was ladling rendered grease onto a giant Tomohawk steak, no doubt it turned out well but most off-putting at that point.
This is the kind of thing that gets me excited! Everyone's different...There is some theory behind dry ageing in tallow, in that there is less pellicle, so you dont waste so much of it.
All the fat will be removed before/ during the cooking process.
Fat = Flavour
Baron Greenback said:
Audis5b9 said:
FiF said:
Had to go out as that chef was ladling rendered grease onto a giant Tomohawk steak, no doubt it turned out well but most off-putting at that point.
This is the kind of thing that gets me excited! Everyone's different...There is some theory behind dry ageing in tallow, in that there is less pellicle, so you dont waste so much of it.
All the fat will be removed before/ during the cooking process.
Fat = Flavour
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