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Master Chef and other cooking shows.

Seabag

By Seabag
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Seabag

Seabag

Posted
Posted

Is it me, or has the Master Chef show just become a bit sillier this year


It might be early days, but the first wave of cooks were a bit average verging on odd. The guy who's been putting salmon in the dishwasher in particular. And the lady who 'shoveled' it all on a plate


And Greg and John are ok, but a bit tired, or am I a bit tired. Are there too many of these things now, and MC seems a bit flat


We're well up to our necks in Bake Off's and please don't remind me of BBQ Challenge


I used to love it all, but now I'm not so sure

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Louisa

Louisa

Posted
Posted

The trouble is Seabag, we have gone to overkill status on this sort of thing. Food should really become a chore for people again, rather than an investment. I mean this partially tongue in cheek of course, but seriously, food seems to have lost its status as fuel and become a cherished pastime. A happy medium should be found, and I'd start by putting more shows about basic cookery on TV, so people don't try and run before they can walk in the kitchen.


Louisa.

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dbboy

dbboy

Posted
Posted

I'm missing Monica and the "kitchen skills test".


At times John's facial expressions on last nights programme said everything about some of the dishes he was presented to taste.


It is really sad to see James Martin finishing up on Saturday Kitchen and quite surprised the BBC are "re-employing" Michel Roux Jr after the spat about him promoting Albert Bartlett potatoes that had him taken off from presenting Masterchef The Professionals.

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DulwichFox

DulwichFox

Posted
Posted

Loz Wrote:

-------------------------------------------------------

> dbboy Wrote:

> --------------------------------------------------

> -----

> > I'm missing Monica and the "kitchen skills

> test".

>

> I just miss Scary Monica. She should be given far

> more TV time.


It's not a question of Monica Galetti being given more TV time... She is very busy with her own pursuits..

She was, until March 2015, the senior sous-chef at Le Gavroche in London, where she had worked since 1999.


We should all be greatful for her time and that of Michel Roux Jnr her boss at Le Gavroche...


DulwichFox

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LadyNorwood

LadyNorwood

Posted
Posted

Doris Stokes - she was a happy medium...


Louisa Wrote:

-------------------------------------------------------

> The trouble is Seabag, we have gone to overkill

> status on this sort of thing. Food should really

> become a chore for people again, rather than an

> investment. I mean this partially tongue in cheek

> of course, but seriously, food seems to have lost

> its status as fuel and become a cherished pastime.

> A happy medium should be found, and I'd start by

> putting more shows about basic cookery on TV, so

> people don't try and run before they can walk in

> the kitchen.

>

> Louisa.

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LadyNorwood

LadyNorwood

Posted
Posted

Michel Roux Jr is one of the rudest people I've ever met - he has twice, publicly and very vocally, made insulting comments about my husband (who is, admittedly, quite well covered), the first time was at a food festival, the second on a flight when he was chatting to his wife in French, he went a bit pale when I spoke to the cabin crew in French as well.....


DulwichFox Wrote:

-------------------------------------------------------

> Loz Wrote:

> --------------------------------------------------

> -----

> > dbboy Wrote:

> >

> --------------------------------------------------

>

> > -----

> > > I'm missing Monica and the "kitchen skills

> > test".

> >

> > I just miss Scary Monica. She should be given

> far

> > more TV time.

>

> It's not a question of Monica Galetti being given

> more TV time... She is very busy with her own

> pursuits..

> She was, until March 2015, the senior sous-chef at

> Le Gavroche in London, where she had worked since

> 1999.

>

> We should all be greatful for her time and that of

> Michel Roux Jnr her boss at Le Gavroche...

>

> DulwichFox

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Sue

Sue

Posted
Posted

dbboy Wrote:

-------------------------------------------------------

> I'm missing Monica and the "kitchen skills test".

>

>



Isn't that Professional Master Chef?


And is the present series amateur chefs?


Or - quite likely - I have them the wrong way round.


Haven't watched lately, got a bit bored with it, same old same old.

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Sue

Sue

Posted
Posted

DulwichFox Wrote:

-------------------------------------------------------


>

> We should all be greatful for her time and that of

> Michel Roux Jnr her boss at Le Gavroche...

>



Grateful for their time?!


I'm sure they are being very well paid, Fox !!! :))

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Seabag

Seabag

Posted
  • Author
Posted

Louisa Wrote:

-------------------------------------------------------

> The trouble is Seabag, we have gone to overkill

> status on this sort of thing. Food should really

> become a chore for people again, rather than an

> investment. I mean this partially tongue in cheek

> of course, but seriously, food seems to have lost

> its status as fuel and become a cherished pastime.

> A happy medium should be found, and I'd start by

> putting more shows about basic cookery on TV, so

> people don't try and run before they can walk in

> the kitchen.

>

> Louisa.


I think the rave generation are to blame, we've all been used to sticking things into our faces for gratification, only now it's food. You can give up pretty near everything, but not eating


Anyway, I agree walk first (not with the tongue hanging out) and go from there


On my recent work trip to France I did notice a very simple approach to making something to eat, it wasn't 'just like they serve at la la' type food, but pretty basic 'some lentils, some chicken'.Of course cheese follows every meal, then something sweet maybe


There's a big push in the book market for restaurants and chefs to do a 'you can do this at home' type thing. In someways it's good, in others it all gets a bit silly. I'm terribly guilty as I've probably got close to 250+ cookbooks, but I blame mine on work


And I do kinda suss people out when I go to a new house, often the cook books they buy show some of what they aspire to be, a little of the type of food they like is revealing


In general I'm slightly obsessed with the cook/food shows. Rick Stein always cheers me up as did the mad wine drinking Keith Floyd

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Take Note

Take Note

Posted
Posted

Lady Norwood - what does "well covered" mean? Genuinely no idea. I thought hairy? It's a shame he was so rude to your husband, but not surprising I suppose. He comes off as so wonderfully lovely, whereas others can be openly rude.


Marcus Wareing (who terrifies me) said on t'radio the other morning in an interview, that the whole shouty sweary borderline abusive stuff is becoming a thing of the past. He basically said in olden days what went on behind closed (kitchen) doors, stayed. Personally I hated working in a kitchen - just wasn't thick skinned enough. And I think all the effing and blinding and screaming at young people can't be a good thing. Or am I just a woos?


I love Monica too but I think she's just for the Professionals. Greg knows nothing about food unless it's covered in syrup, and the other one thinks he knows everything about food, but only likes Asian style cooking. I think all they need now is the VO from Big Brother. It can't be more lethargic than India Fisher.

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Seabag

Seabag

Posted
  • Author
Posted

Well covered is code for *ahem* 'fat'


He's no doubt a lovely cuddly man, maybe a chef even


I detect a little Professional jelousy/spite



Saturday Kitchen I believe is having a rotation of guest (Michelin starred) chef's taking over, one being Scandinavian and very handsome

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LadyNorwood

LadyNorwood

Posted
Posted

Yup, himself is a bit chubby.... MRJ is just rude, his words were "oh look everyone, here comes a man who looks as if he needs feeding up", when it got no response, he repeated, louder... On the plane he was laughing at the chubbiness of himself, laughing and generally taking the p*ss... He was a bit shell-shocked when we pitched up for lunch for our anniversary at 'the Gav' a few weeks later....


Seabag Wrote:

-------------------------------------------------------

> Well covered is code for *ahem* 'fat'

>

> He's no doubt a lovely cuddly man, maybe a chef

> even

>

> I detect a little Professional jelousy/spite

>

>

> Saturday Kitchen I believe is having a rotation of

> guest (Michelin starred) chef's taking over, one

> being Scandinavian and very handsome

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Ann

Ann

Posted
Posted

Lady Norwood, I love your story. Have been fortunate enough to have eaten at The Gavroche and MRJ does delight in meeting his guests.

He ran past me two tears ago when I was watching the London Marathon that my sister was running and I respect him for that.

Monica I hope will be back for the 'Professionals' version but I'm still enjoying current series.

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Seabag

Seabag

Posted
  • Author
Posted

DulwichFox Wrote:

-------------------------------------------------------

> Master Chef. Too much Pink Lamb.

>

> I like My Lamb 'Well Done' Charcoal... Crisp

> Fat...

>

> Foxy.


Ah see, this show isn't about you tho is it fox


I don't mind a bit of Greeks style, chewy and savoury, with the crisp fat when I'm in Greece


But at home or in a restaurant, it's blood, dark pinkness I'm after


And I'm digging the rare pork thing too.

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Loz

Loz

Posted
Posted

DulwichFox Wrote:

-------------------------------------------------------

> Master Chef. Too much Pink Lamb.

>

> I like My Lamb 'Well Done' Charcoal... Crisp Fat...


Otherwise known as "cooking all the flavour out of it".

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