[Food] Masterchef

[The Clamp]

I should loathe it. One of my pet hates is people, especially men, who bang on about cooking but I like the competition element and people being pushed . It sorts the wheat from the chaff early on too so we get to the top class cooking early on.

 

[Weststander]

I should loathe it. One of my pet hates is people, especially men, who bang on about cooking but I like the competition element and people being pushed . It sorts the wheat from the chaff early on too so we get to the top class cooking early on.

A small detail, but I Iove the studio larder of quality ingredients, an Aladdin’s Cave. Plus even in the early stages some of the contestants are fine cooks, certainly gets the taste buds going just watching on TV. Having a sweet tooth, the desserts look yummy.

 

[The Clamp]

A small detail, but I Iove the studio larder of quality ingredients, an Aladdin’s Cave. Plus even in the early stages some of the contestants are fine cooks, certainly gets the taste buds going just watching on TV. Having a sweet tooth, the desserts look yummy.

It’s really returned to more varied dishes now too. For a couple of years it was either white men with beards cooking red meat or chubby Indian housewives cooking curry.

 

[vegster]

I should loathe it. One of my pet hates is people, especially men, who bang on about cooking but I like the competition element and people being pushed . It sorts the wheat from the chaff early on too so we get to the top class cooking early on.

How can you say that ? most of the " recipes" are effectively compiled like the results from spinning the reels from a fruit machine ! No attempt to actually show how they are put together or cooked just straight to the money shot of Torode and the bald porn lover gurning and salivating over it for 10 seconds each plate before moving on to the next Lilliputian offering.
Here we are living in a world where the use of Food Banks increases year on year and yet we glorify this greedy excess ?

 

[Weststander]

It’s really returned to more varied dishes now too. For a couple of years it was either white men with beards cooking red meat or chubby Indian housewives cooking curry.

Carnivorous Scots with a barely cooked plate of bloody venison.

 

[The Clamp]

How can you say that ? most of the " recipes" are effectively compiled like the results from spinning the reels from a fruit machine ! No attempt to actually show how they are put together or cooked just straight to the money shot of Torode and the bald porn lover gurning and salivating for 10 seconds each plate before moving on to the next Lilliputian offering.
Here we are living in a world where the use of Food Banks increases year on year and yet we glorify this greedy excess ?

Well I like it.

 

[crodonilson]

A great programme, made all the better by the fantastic chemistry of two of the greatest current TV personalities - Greg 'The Veg' Wallace and John Torode.

 

[Bakero]

How can you say that ? most of the " recipes" are effectively compiled like the results from spinning the reels from a fruit machine ! No attempt to actually show how they are put together or cooked just straight to the money shot of Torode and the bald porn lover gurning and salivating over it for 10 seconds each plate before moving on to the next Lilliputian offering.
Here we are living in a world where the use of Food Banks increases year on year and yet we glorify this greedy excess ?

Which one is it?

 

[vegster]

Which one is it?

Quite obviously its both isn't it ? Most dishes require the use of the very best of ingredients that have to be combined perfectly in order to one mouthful each to titivate our perfectionist hosts before the rest goes in the bin. I'm struggling to recall an entrant say " Well Greg, I'm using what's left of yesterdays Shoulder of Lamb plus some store cupboard ingredients.. " or " Aldi had a special on Turkey Mince so I thought I would work with that. "


Then there is the faked drama of the three alleged food experts who get to pontificate about whether " The Lemon flavour will combine accurately with the cream " or that the three flakes of Hake on his plate " Retains it's moistness and is properly seasoned .. " Ultimately lots of food is cooked and wasted for these two gurning idiots when we are seeing ever increasing use of food banks and poverty.

 

[The Clamp]

Quite obviously its both isn't it ? Most dishes require the use of the very best of ingredients that have to be combined perfectly in order to one mouthful each to titivate our perfectionist hosts before the rest goes in the bin. I'm struggling to recall an entrant say " Well Greg, I'm using what's left of yesterdays Shoulder of Lamb plus some store cupboard ingredients.. " or " Aldi had a special on Turkey Mince so I thought I would work with that. "


Then there is the faked drama of the three alleged food experts who get to pontificate about whether " The Lemon flavour will combine accurately with the cream " or that the three flakes of Hake on his plate " Retains it's moistness and is properly seasoned .. " Ultimately lots of food is cooked and wasted for these two gurning idiots when we are seeing ever increasing use of food banks and poverty.

You make a valid point and are obviously not the first to raise the issue:

We also have a strict policy around food waste. In addition to trying to reuse ingredients where practical across multiple challenges we

Reuse/restore all dry goods.
Freeze or refrigerate what perishables we can as soon as practical for later use. We have large commercial refrigerators off set so that ingredients can be kept fresher for longer
Anything else, like leftover fruit and veg, we donate to the local food recycling charities or food banks closest to our location.

https://www.bbc.co.uk/programmes/articles/4Z2mlTfdyZpdwf8J4d3C9yW/sustainability-and-food-waste

 

[knocky1]

You make a valid point and are obviously not the first to raise the issue:

We also have a strict policy around food waste. In addition to trying to reuse ingredients where practical across multiple challenges we

Reuse/restore all dry goods.
Freeze or refrigerate what perishables we can as soon as practical for later use. We have large commercial refrigerators off set so that ingredients can be kept fresher for longer
Anything else, like leftover fruit and veg, we donate to the local food recycling charities or food banks closest to our location.

https://www.bbc.co.uk/programmes/articles/4Z2mlTfdyZpdwf8J4d3C9yW/sustainability-and-food-waste

I thought spanky wanky eat it all.

 

[Bakero]

Quite obviously its both isn't it ? Most dishes require the use of the very best of ingredients that have to be combined perfectly in order to one mouthful each to titivate our perfectionist hosts before the rest goes in the bin. I'm struggling to recall an entrant say " Well Greg, I'm using what's left of yesterdays Shoulder of Lamb plus some store cupboard ingredients.. " or " Aldi had a special on Turkey Mince so I thought I would work with that. "


Then there is the faked drama of the three alleged food experts who get to pontificate about whether " The Lemon flavour will combine accurately with the cream " or that the three flakes of Hake on his plate " Retains it's moistness and is properly seasoned .. " Ultimately lots of food is cooked and wasted for these two gurning idiots when we are seeing ever increasing use of food banks and poverty.

What's wrong with good ingredients and small portions?

Global food waste is scandalous but I don't think Masterchef either promotes it or excessively contributes to it.

 

[Lower West Stander]

Quite obviously its both isn't it ? Most dishes require the use of the very best of ingredients that have to be combined perfectly in order to one mouthful each to titivate our perfectionist hosts before the rest goes in the bin. I'm struggling to recall an entrant say " Well Greg, I'm using what's left of yesterdays Shoulder of Lamb plus some store cupboard ingredients.. " or " Aldi had a special on Turkey Mince so I thought I would work with that. "


Then there is the faked drama of the three alleged food experts who get to pontificate about whether " The Lemon flavour will combine accurately with the cream " or that the three flakes of Hake on his plate " Retains it's moistness and is properly seasoned .. " Ultimately lots of food is cooked and wasted for these two gurning idiots when we are seeing ever increasing use of food banks and poverty.

First thing Jeremy would ban I reckon.....

 

[Bozza]

Just finished watching on catch up. Really pleased for Kenny, seems like a top bloke.

Really enjoyed this whole series actually, high standard of cooking and they all seemed very likable.

Booking for Kenny's restaurant, Pitch, opened today.

 

[vegster]

Booking for Kenny's restaurant, Pitch, opened today.

I don't think I will be stampeding down there any time soon, I will be sticking with Salsa Viva and Aunty Bunny's Hut. 2 square inches of Hake served on top of 5 Mangetout Peas and 3 slices of Courgette don't do it for me.

 

[Bozza]

I don't think I will be stampeding down there any time soon, I will be sticking with Salsa Viva and Aunty Bunny's Hut. 2 square inches of Hake served on top of 5 Mangetout Peas and 3 slices of Courgette don't do it for me.

We went to Aunty Bunny's Hut for the first time a week or two back and I was pretty disappointed with it. The staff were almost entirely joyless, I found the food rather bland, and I was surprised there didn't seem to be a single bottle of hot sauce in the place to help rectify that.

I'll caveat that we are veggies, so perhaps the meaty staples such as jerk chicken and the goat curry hit the spot better.

I managed to get a table for dinner at Pitch for the May half-term week, so I'll be keeping an eye on early reviews.

 

[Beach Hut]

Pitch has no menu till the 29th April

 

[Westdene Seagull]

I don't think I will be stampeding down there any time soon, I will be sticking with Salsa Viva and Aunty Bunny's Hut. 2 square inches of Hake served on top of 5 Mangetout Peas and 3 slices of Courgette don't do it for me.

Given this post and your previous ones I'd suggest you've never eaten in a very decent restaurant !

 

[vegster]

We went to Aunty Bunny's Hut for the first time a week or two back and I was pretty disappointed with it. The staff were almost entirely joyless, I found the food rather bland, and I was surprised there didn't seem to be a single bottle of hot sauce in the place to help rectify that.

I'll caveat that we are veggies, so perhaps the meaty staples such as jerk chicken and the goat curry hit the spot better.

I managed to get a table for dinner at Pitch for the May half-term week, so I'll be keeping an eye on early reviews.

Surprised that you found the staff so miserable, the three times I have been they have been helpful and happy. Last time I was speaking to the co owner, a Bajan, and he said " Do you like Rum man ? " I said I had had a bad experience with Bacardi years back and so avoided it at all costs. We had some good banter and he said I had been drinking the wrong Rum and that I should try one of their special Rum cocktails that they do, sounded lovely and I was very tempted but it was about 5.00pm and I was driving.

I can see your point about the menu too, two of the mainstays they do are Jerk Chicken and Goat Curry, both of which are excellent and probably don't have a veggie equivalent.

 

[vegster]

Given this post and your previous ones I'd suggest you've never eaten in a very decent restaurant !

I have eaten in a few, problem is often price does not equate to good food so I tend to avoid them to avoid disappointment. I think I have tried a fair few like that, Plateau was one which stood out as pretentious, overpriced and served disinteresting food. Best meal I think I ever had was at the Ginger ( Man ) ? in Hove just up from the King Alfred, three courses of superb food.