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Masterchef: The Professionals 2015

Meauldsegosha · 2015-10-30T20:25:30+00:00

Starts Tuesday 10th November 2015 on BBC1. :D :D

Meauldsegosha

Starts Tuesday 10th November 2015 on BBC1.

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keps

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

keps

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

keps

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

keps

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

HeidiHeidi

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

(before next week's knockouts, obviously

)

keps

Just switching the TV on now

keps

Andi - has always been the weakest link.

It will be interesting to see how he fares

keps

At last - a female chef!

keps

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

keps

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

HeidiHeidi

keps wrote: »

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

What IS it with people eating raw meat?

Yuck!

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

)

keps

Venison tartar UGH

keps

Scott comes across as a decent fella

keps

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

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!

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:)

keps

hahaha

they need to 'start cracking on'

Snap

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.

keps

The venison and pigeon look vile:mad:

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"

keps

Andi has the shakes bigtime

HeidiHeidi

keps wrote: »

Andi has the shakes bigtime

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

keps

Good feedback from the restaurant for RAW VENISON

OMG

( but Mark loving the praise)

keps

HeidiHeidi wrote: »

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

That's called 'withdrawal symptoms'

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.....

HeidiHeidi

Was that Mark just calling his own dish "amazing"

HeidiHeidi

keps wrote: »

That's called 'withdrawal symptoms'

You accusing me of having the DTs???

(You might be right!)

keps

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

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.

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