#104

huge fan of that. they dont use as much garageband techno as they used to in the soundtrack but i appreciate the little stupid editing bits like this still

2 Likes
#105

There was loads of tge stuff mentioned in the thread on MasterChef last night. Pannacotta, chocolate soil, gel.

#106

Bloody foreigners, coming over here and enlivening our palates SPEAK ENGILSH

#108

That’s the stuff, it was very tasty apart from the flowers and the anxiety inducing wait!

#109

They were mad for this bollocks last year, fucking pancreas and thyroids all over the shop

Also, that thing where they peel a tiny carrot but leave the end on, and they just give it a wee haircut. Peel it or don’t, twats. This type of thing:

image

2 Likes
#110

Haven’t read the thread, but the amount of ice cream they try and make is ridiculous

I don’t think I’ve ever seen ice cream on the menu of a posh restaurant

#111

they serve it all the time, but tend to pronounce It ‘sorbet’

#112

Salsa verde
offal

#113

It’s not that bad ! :rofl: :rofl: :no_mouth: :laughing:

1 Like
#114

don’t think i’ve ever been to a restaurant that didn’t have some kind of ice cream

#115

went to a pretty wanko place in panama and had basil sorbet with corn ice cream :thinking:

#116

When I was a kid all “swanky” restaurants (i.e. anywhere that wasn’t Little Chef or Deep Pan Pizza co) used to sell these. I could quite go for one now

image

1 Like
#117

This is not specifically a masterchef thing, but fine dining/posh restaurant mash is rubbish compared to good home made mash like what your granny makes.

At a certain level of restaurant it just becomes like gelatinous butter with 6 spoons of salt in it. Waste of time.

#118

Speaking of pancreas, I was at the butcher last year and a posh woman came in and asked if he had any pancreas. He said he didn’t and that she’d probably have to go to the slaughterhouse to get some.

After she’d gone, I asked him if anyone had ever requested pancreas before and he said they hadn’t. Then he looked a bit panicked and told me not to tell anyone that she’d asked for pancreas and he hadn’t got any. Which I did. Until now.

6 Likes
#119

Gelatinous is the wrong word, I mean starchy

#120

I once saw a TV chef say that the potato in restaurant mash was just a binding agent for the butter

1 Like
#121

fantastic story, genuinely

1 Like
#122

anything sous vide. please don’t tell me that any of you have ever done this because i know you haven’t.

#123

image

2 Likes
#124

This has got me puzzled now