Posts by: Ch1ppychap

Apparently some uber chefs test applicants for a chefs job by asking them to cook an omelette. Though, as you say, instead of timing 'em with a stopwatch Edwina needed a calendar.

She may, or may not be, a good presenter but I don't think she fitted into the show.
What next week the show presented by a newsagent? perhaps a social worker?
I still love Diana Henry.

I've just had the thought of him tucking his vest into his underpants and her ripping it out...............................

Apart from that

I have stood here through thin and thinner to support M/K but I felt a piece in yesterdays show was mega crass.
I love Sylvana and Matthew but the sniffy piece about not buying cheap breakfast components made my blood boil.
Some folk just cannot afford to buy "best quality" ANYTHING. They were sniffy about 2p sausages, I KNOW THEY'RE NOT GOING TO BE DONALD RUSSELL but they'll help to feed a hungry and impoverished family.
Perhaps a more sensitive and positive approach might have been to show how to make the best of 'em. Take them apart and add some more meat and construct something tasty and filling out of them.
I know they don't intend to come over as "let them eat cake" merchants but last night they did.
There will be people this winter who die because they can't afford to put the heating on.
How about doing something for them?

Saw him as a guest on yesterdays M/K.
Heard him during the ice cream piece keep saying of Sylvana, "i'll get the girl to open it for me"
Now, I know Glynn is supposed to be a direct descendant of Fletcher Christian of the Mutiny on the Bounty malarkey; On Pitcairn it may be quite OK to be extremely rude to women but Glynn, HERE, you just come over as a rude old man.

Who is?

If Market Kitchen needs eight items per show, five days a week can you blame 'em for running a bit thin sometimes?
I'd like to scrap the compost bin and some other bits but it would be more constructive to tell THEM what you want featured instead of just bleating about what you don't like.

SAM?

I agree with rick, if I could go to anyones house for dinner it would be the Contessa's. She seems to cook real food, AND her recipe's work.
Also Masterchef G/L imho is a brilliant show.

I'll be honest with you, if you need to ask, should you not just employ someone who knows, ie a head chef?
More and more pubs and eating establishments are going pop than ever before. EVERYONE is relatively skint with higher taxes and prices generally.
If they have to cut back then it's your money they'll not spend.
I think the most important thing to do is pick your niche VERY carefully and try to knock 'em dead from day one, some don't get a day two.
Very best of luck with it.

I think we've all missed the point here.
The aim of the chefs is to give YOU an idea to cook at home, NOT produce one in the studio, although fine if it works.
You see the first recipe made and then after the break it has multiplied forty-fold to feed the audience, which is a very biblical trick. Some of it looks like poop before the ads but it ain't what they use to feed the punters.
As for members of the audience who don't like what's offered it's different strokes for different folks.
Ya can't please 'em all, as this forum proves

I thought it looked great.
Don't suppose folk have the time these days to cook at that time in the morning.
Wonder how many air-miles on the chef

Hi Jack, Hear what you say about Chorizo. Why not just don't have it? Job done.
As for the artery-clogging fat, todays papers say that the mediterranean diet is the best thing for diabetics, and they seem to be much healthier than us.
But what do they know?

I'm not a fan of Paul Heathcote but I found it sickening that Matthew Fort, who I don't mind was constantly sucking-up to him.
They kept calling him Michelin Starred Paul Heathcote, I don't think he has one now.
Matthew probably didn't hear because he was clamped up his bum.

The John Torode version is much better than the old one but Captain Cabbage the "guru" doesn't half get on me nerves.
OK, it's great that someone can grow veg but does that make him qualified to judge a competition?
I know that the recent batch are all repeats but he xxxxs contestants off just for the idea of the food they will cook, then is rolling his eyes in ecstacy when he actually gets off his soapbox to taste it.
"You NEVER cook inoki mushrooms" he said, just before the programme New British Kitchen showed a Korean chef cooking.................er................inoki mushrooms.
"Sea Bass with vanilla"? his little face crumpled up like an old carrier bag. Rick Stein did Sea Bass with vanilla, but what does HE know, he can't grow a carrot to save his life.
At least John, a REAL chef has dumped him for his new show.
Heaven save us from opinionated market gardeners.

Olive, you've gone and woke the children

With you all the way Olive11, some of these guys would fall off the edge of the world if they strayed too far from home.

Way to go guys.
I sulked for ages when GFL went. Wouldn't watch the new show but holding your breath and thcreaming for 12 months gets sooooooooo tiring but, life goes on and, you make new telly friends.
Tho, thtop thcreaming and thtamping your feet and letth get on with it.

"They are just put on the air for their celebrity value, not any particular culinary vision or experience".
HOW on Earth can you say that about Matthew Fort?
He is a vastly experienced food critic and writer. For a REAL foodie he is someone to watch.
Granted you won't find him in one of your red-tops but he is a regular in more upmarket newspapers.
I too loved GFL, but, like the bubonic plague and Zeppelin raids over England things have moved on.
Live with it or may I recommend comics?

They have tailed off dramatically and I seriously doubt the impartiality of TV chefs who rave about them.