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Masterchef: The Professionals 2015

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    #632
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    I think the Italian embassy has made Marcus an offer he can't refuse:cool:


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    #633
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    Nick is a good chef... don't write him off


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    #634
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    I like the look of Danilo's dessert .. and I'd love to try it


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    #635
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    Darren always looked as if he was swimming against the tide... not surprised to see him go.


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    #636
    HeidiHeidi
    Registered Users Posts: 28,984 ✭✭✭✭HeidiHeidi


    So, are we all set for the last knockouts of knockout week?

    (before next week's knockouts, obviously :D)


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    #637
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    Just switching the TV on now


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    #638
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    Andi - has always been the weakest link.

    It will be interesting to see how he fares


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    #639
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    At last - a female chef!


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    #640
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    Andi looks like the type of guy who could play a psychopath in a Hitchcock movie


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    #641
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    As mentioned before, Mark( this Mark) is a bit smug


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    #642
    HeidiHeidi
    Registered Users Posts: 28,984 ✭✭✭✭HeidiHeidi


    keps wrote: »
    Andi looks like the type of guy who could play a psychopath in a Hitchcock movie

    :D

    What IS it with people eating raw meat? :confused:

    Yuck!

    I'd eat a bowlful of those parmesan crackers, but..... (preferably accompanied by copious glasses of a nice chambréd red :D)


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    #643
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    Venison tartar UGH


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    #644
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    Scott comes across as a decent fella


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    #645
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    If they were the only 3 items on a menu in a restaurant I visited - I think I'd walk out


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    #646
    HeidiHeidi
    Registered Users Posts: 28,984 ✭✭✭✭HeidiHeidi


    keps wrote: »
    If they were the only 3 items on a menu in a restaurant I visited - I think I'd walk out
    I'd get stuck in the door with you!


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    #647
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    keps wrote: »
    Andi looks like the type of guy who could play a psychopath in a Hitchcock movie


    In fact I'd say he might strangle Monica if he doesn't get through:)


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    #648
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    hahaha


    they need to 'start cracking on'


    Snap


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    #649
    Red Kev
    Closed Accounts Posts: 5,795 ✭✭✭Red Kev


    There isn't really any cooking in Andi's dish, it's just plating up.

    Or did I see that wrong?

    Mark just needs to cook the Parmesan chips, after that it's just plating.


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    #650
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    The venison and pigeon look vile:mad:


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    #651
    HeidiHeidi
    Registered Users Posts: 28,984 ✭✭✭✭HeidiHeidi


    Mark "I just need to make sure every other dish goes out exactly like that one"

    Chef "There are a few things he could improve on" "You need to get more height in the dish"

    :D


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    #652
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    Andi has the shakes bigtime


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    #653
    HeidiHeidi
    Registered Users Posts: 28,984 ✭✭✭✭HeidiHeidi


    keps wrote: »
    Andi has the shakes bigtime
    I'm getting the bloody shakes just watching him :eek:


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    #654
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    Good feedback from the restaurant for RAW VENISON

    OMG


    ( but Mark loving the praise)


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    #655
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    HeidiHeidi wrote: »
    I'm getting the bloody shakes just watching him :eek:


    That's called 'withdrawal symptoms'


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    #656
    HeidiHeidi
    Registered Users Posts: 28,984 ✭✭✭✭HeidiHeidi


    keps wrote: »
    Good feedback from the restaurant for RAW VENISON

    OMG
    Like I said, I just DO NOT GET the fascination with anything tartare.

    Nice that they sent feedback in during service, though - can't see Shouty McKitchin last night giving that through, even if it had come in to him.....


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    #657
    HeidiHeidi
    Registered Users Posts: 28,984 ✭✭✭✭HeidiHeidi


    Was that Mark just calling his own dish "amazing" :confused:


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    #658
    HeidiHeidi
    Registered Users Posts: 28,984 ✭✭✭✭HeidiHeidi


    keps wrote: »
    That's called 'withdrawal symptoms'
    You accusing me of having the DTs???

    (You might be right!)


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    #659
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    you can see that Mark regards the other 2 chefs as 'little problems' to be dealt with!


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    #660
    Red Kev
    Closed Accounts Posts: 5,795 ✭✭✭Red Kev


    I like tartare, but it has to be good. It's all in the seasoning. I ate a lot of it when I lived in France.

    Cheap or badly made tartare is vile though.


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    #661
    keps
    Registered Users Posts: 9,324 ✭✭✭keps


    HeidiHeidi wrote: »
    You accusing me of having the DTs???

    (You might be right!)


    Well Im writing down all the days you are out on the town:P:P:P:P


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