couchcelery
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Posts posted by couchcelery
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On 8/28/2021 at 8:58 AM, Spunkygal said:
According to Marcus’ IG, filming for the new season started May 5! Squeee!
Thank you for the info!
(This is still by far my favorite cooking show, along with Top Chef France.)
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On 6/12/2021 at 8:59 AM, Fukui San said:
Anyone know if in Top Chef France when they do the Black Box challenge if it's an individual challenge or a team one? Seems like it could be an individual one.
It's a team challenge with Michelin starred guest judges' dishes but not cooking in a relay. Members all team up to recreate the (always super complicated) dish. Their episodes are usually around the 2 hour mark so you get to see in detail how the dishes are dissected and re-created. The guest judges comment throughout the whole thing while watching and their reactions are priceless. It's a really tough palate challenge.
As for this episode/season: I haven't been wowed by much of the dishes but the diversity and camaraderie among the chefs (and guest judges) make it very comfortable to watch. It's a season I wouldn't have appreciated much before the pandemic, but this is how it is now.
I think it's a tossup between Dawn or Shota at this point.
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Loved this episode. Got some tips for mushrooms and it was fun to see how the chefs interpreted the unusual EC pairings.
But most of all, learning about the culture and cuisine was very interesting. I'm currently watching Top Chef France where the level of cooking makes contestants from other countries look like total amateurs ( + their judges /guest judges are usually Michelin 3 stars - they had Pierre Gagnaire come to judge soup!) but the lack of diversity is quite jarring. I'm appreciating the wide range of different cuisines and influences the cast of this show provides, and how the production is trying to incorporate more diversity this season. I know it's a cooking competition and it should focus on cooking, but I'm also grateful for the exposure to something more so I can broaden my horizons.
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On 12/14/2020 at 10:21 PM, babs1226 said:
I've seen them on Australian and British cooking shows, but I've never seen them here in the US.
Confirmation from an American! IIRC, American shows seem to have a love affair with scallops. 😁
Up to Ep. 16
SpoilerSooo impressed with the caliber of this year's finalists. Last year's had more personality, but the standard of this season is truly amazing.
Sorry to see Dave go, especially after getting through that grueling dimsum round. I've been making dumplings my entire life yet still struggle with the wrappers and tend to get premade ones or roll out the dough and punch out circles with an upside down glass. Kudos to him. It was just amazing.
Santosh has such an interesting POV. There are so many Asian-European fusion style dishes out there but he has a more high-end classic flair and Nepalese cuisine hasn't had as much exposure as other Asian countries so I'm very intrigued. (Philli's style of fusion is more familiar in comparison.)
I'm rooting for Bart, because I've wanted to try everything he has put up so far + his personality is so endearing. Almost feels like his employers haven't complimented him enough as he is always so pleased and excited that the judges like his food.
Excited for Chef's Table! It looks a bit pared down, but I love seeing Michelin chefs giving positive and constructive criticism.
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On 12/5/2020 at 11:25 PM, Athena said:
Salsify is similar or is sometimes another name for burdock. Burdock is much more popular in Asia and they have a similar taste. I think it's actually less popular than this show makes it out to be.
Oooh, good to know. Deep fried burdock before, but now I wonder how it'll be if done in salsify crisp style.
On 12/6/2020 at 1:55 AM, akr said:It shows up a lot on Masterchef Australia, too. Do chefs just get bored with potatoes sometimes, or think they're not special enough for competition?
Quite likely. Although potatoes are delish and difficult to mess up. I find it funny how Grace Dent always gets excited when there are potatoes on the dish. LOL
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Ep 10 -12
SpoilerNooooo.... I was so intrigued by Carla and her dishes and kept on wondering what she would do next. Also impressed at her gumption to take part in the highest level of competition in their field, at that age, with no classical training. It's inspiring. Her personality was so much fun, too.
Usually at this stage I have my favorites, usually based on their food + personalities, but I don't have one yet. Last season was full of very interesting chefs so I guess this season seems a bit subdued in comparison.
I've never had salsify or celeriac before - Asian in Asia here - but it shows up a lot on Brit TV. I don't recall seeing them a lot on American shows, either. Are they popular European produce or just British, I wonder.
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Finally caught up with all the episodes. (Glad to know this forum is still going: I keep forgetting about the name change and refer to it as TWOP... 😅) It took me a while to get used to this condensed version but I guess in these circumstances we should be happy we're getting the show at all. LOVE the camaraderie of the three judges - Marcus is much more comfortable now - and there hasn't been disaster contestants so far.
Very curious about the mystery missing chef. The theories on social media range from probable to hilarious, I hope it's nothing tragic.
Miss having a third critic, too. My favorite trio is Grace Dent, Jay Rayner, and William Sitwell, especially when they disagree: the bickering and banter is comedy gold.
What are the rules re: spoilers? I thought people came here after watching already aired episodes. Just in case:
SpoilerSooo intrigued by Aaron's hispi cabbage dish. I mean, it's hispi cabbage! How much can you elevate it? Now he's become one of the chefs whose food I really want to try along with last season's winner Stu, rematch winner Sven, and Season 10 Matt (RIP).
I wonder how they're going to deal with the restaurant segment. One of the highlights of this competition was being able to see the chefs tackle a Michelin environment - especially when they go overseas - and I'd think that would've been a great incentive for them as well, but if that has been omitted... can't wait to find out.
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Never commented before but Reynold's dessert compelled me to. I once had an Alice in Wonderland themed afternoon tea on a trip to London but nothing was as memorable as what he presented. Wow. I just wish I had a better idea of how the flavors melded together, because the new judges are just so awful at explaining what they're tasting besides whether they like it or not.
The only full season I've watched was the one when Sashi won (and on a marathon after the season was over because there was so much outrage on Twitter over "fried fish at the finale!!!" that I got curious) so I have no preconceptions about contestants who weren't on that season. Never understood why Reynold was so highly estimated - plating skills solely does not a chef make - and wasn't impressed until now.
Jess, who I had dubbed "the annoying dessert teenager who keeps crying" on her season, has grown so much! I think her dish just needed more time.
Also, it was refreshing to see a tofu bloom on a Western cooking show. Kudos to Poh. Those are super fragile and break easily.
Loved this challenge. Conceptual starting points seem the most interesting.
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12 hours ago, vibeology said:
When Kentaro explained that he was inspired by something from Japan and they shot back that it looked like Brandon's I was about ready to die. Someone is appropriating Japanese street wear but that someone isn't Kentaro.
Look up Tokyo or Seoul street fashion and Brandon's "style" had already been done several years ago. (Not that the other designers are exceptionally talented, either. I do like Kentaro but it's more about his personality and not his designs. *sigh*) I see more interesting styles worn by non-fashion people in Asia than on a fashion design show. So depressing. I miss the PR of yesteryears.
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well, how do you really translate made up words like "tooch" and "booch" to a foreign audience? Or do they just make up their own words?
The Korean subtitles were quite creative: they'd take the first syllables of the literal translation of "stick out your butt" and make up a new word, for example.
Btw, as KNTM spurns out actual models (many contestants are teens) I'd stopped watching ANTM for that aspect but just watched for pure trainwreck entertainment, so I'm sad to see it go..
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The finale fashion show is being shot tomorrow, April 2nd at Seoul's "Floating Island" on the Han River featuring the designs of Lie Sang Bong with the K-pop group 2NE1 attending (for what, I have no clue). Will post when more substantial spoilers arise.
MasterChef: The Professionals (UK) - General Discussion
in MasterChef: The Professionals (UK)
It usually starts at the beginning of the year after MCUKP ends. (And rather easy to find while the show is airing. 😀)