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Masterchef 2021
- Thread starter February
- Start date
February
I think, therefore I am, I think ...
*Grabs the tissues*OMG! *passes tissues*
Yes, it was Feb...so sad but sort of uplifting in a way. Never thought of MC as so serious...just a bit of 'fluff' that I LOVE to watch. I have a new found respect for them all...contestants, judges and ancillary people. Great show tonight imo.
HarmonyJenson
New Member
Enjoyed Brents time in the show, he was very brave!… however I think sone cooking choices need to be reviewed, as some people are playing it too safe with their continued style of cooking at least Pete gets out of his comfort zone!
February
I think, therefore I am, I think ...
I agree. That dessert Pete presented last night sounded crazy, but he pulled it off.Enjoyed Brents time in the show, he was very brave!… however I think sone cooking choices need to be reviewed, as some people are playing it too safe with their continued style of cooking at least Pete gets out of his comfort zone!
HarmonyJenson
New Member
Yesthat desert would have made me eat rhubarbI agree. That dessert Pete presented last night sounded crazy, but he pulled it off.
February
I think, therefore I am, I think ...
I don't know how he would have even come up with that idea with that combinationYesthat desert would have made me eat rhubarb
I knew that the orange team would be called out for only using duck legs. You can't waste 30 ducks with breasts and bits and pieces like that.
The purple team seemed to have no idea about quantities. The guys are great cooks but don't seem to be able to conceptualize adequate portions when cooking for a crowd. I find that surprising.
The purple team seemed to have no idea about quantities. The guys are great cooks but don't seem to be able to conceptualize adequate portions when cooking for a crowd. I find that surprising.
February
I think, therefore I am, I think ...
I never have that problem.I thought the Stanley knife was a great idea! I tend to swear a LOT when trying to score pork skin...I might use that idea the next time I have to attempt it.
But I do have a great extra sharp knife which i was given years ago which would cut through anything. I think it's Swiss. Have to watch my fingers!