Jump to content

Type keyword(s) to search

Masterchef (US) - General Discussion

Meredith Quill

By Meredith Quill
in Masterchef (US)

  • Reply
  • Start Topic

Recommended Posts

Leeds

Leeds

(edited)
17 hours ago, Daff said:

Someone who has completed culinary school would understand that differences in the sizes of the proteins, all going to the same table, would need different cooking times. She also would be able to handle 4 different order preferences, per doneness (what if they wanted one well, one rare, one medium, one medium rare?). Two pans, in this situation, would have solved Christian’s problem, but it never even occurred to him. He could have staggered the drop times on the filets, he could have removed the thinner ones to rest, while the other two finished (competent cooks, not called “chefs” handle this every day). There were several other things he could have done which would have occurred to Dara because she’s been trained. If I can think of them, surely she would have. 

I haven't been to culinary school and I'm vegetarian, but I know that steaks of different thicknesses/sizes would need different cooking times.  Christian has quite a few years' experience under his belt (including some school - see below), and should know how to cook them correctly.  It's like thinking you can cook angel hair and penne in the same amount of time.

10 hours ago, Madding crowd said:

Christian studied cooking at Dillard University and has been a private chef and cooking instructor as well as owning a catering company. Dara has less experience and I stand by my opinion that we cannot predict how she would do. I like Dara and think she is doing great at age 20 but she also had lows during the competition and is definitely not more educated or experienced than Christian. 

It seems to me like Dara has an innate talent that I hope will take her far.

Edited by Leeds
  • Like 1
  • Replies 3.3k
  • Created
  • Last Reply

Top Posters In This Topic

Popular Days

Top Posters In This Topic

Popular Days

Popular Posts

Samwise979
Samwise979

Oooh we're on page 10. The most epic page yet!! 😂😂😂 (I guess the joke doesn't go over as well if the page number changes depending on what device you're using but hey, I tried 🤷)

mlp
mlp

So Dorian makes a simple cake and sticks it in some glass thing she found and it's brilliant.  Subha brings up an interesting display with test tubes and Gordon says, "Really?" with a note of derision

spiderpig
spiderpig

I may be in the minority, but I'm completely uninterested in food as performance art.  I want delicious food.  Period.  Not something that looks like it needs to be scraped off a board with a palette

Posted Images

Leeds

Leeds

On 9/15/2022 at 12:12 PM, Taeolas said:

And the milk desert, the empty part of the plate was too much. They were going to notice the missing milk cube regardless, so he would have been better having three extra instead of being one short. I'm not all that familiar with the flavours, so I can't really say how appetizing it was, but it wasn't really appealing to me. 

I thought the whole negative space thing had died a death.  Regardless, those milk cubes looked remarkably unappetizing to me, like beer battered sugar cubes or something, and white was the worst plate colour to show off that sad looking collection of disparate items.

  • Like 1
Yeah No

Yeah No

So we had a first episode and no comments yet?  I'm not loving the area of the country shtick or this obviously fake crap where the judges act like they're going to say "no" when they're just "trying to be dramatic" or whatever Aaron said he was doing. 

The contestant choices so far seem random for the most part.  They gave aprons to people for stuff that didn't look that great even by this show's standards.  And the people don't look that interesting from a reality show perspective either.  With so many people waiting to audition and so few spaces I'm scratching my head.

Are they making an attempt to go back to "evil Joe Bastard-bitch"?

And just no to Daphne Oz.  It looks like she was just there for this episode.  Like she's supposed to be an expert on East Coast cooking?  Ugh. 🙄

  • Like 4
Deskisamess

Deskisamess

(edited)
Quote

They gave aprons to people for stuff that didn't look that great even by this show's standards. 

This. Those little bunt cakes? GR said they were stunning? They looked fine, but were not stunning by any stretch of the imagination.

It seemed to me they judged on the diversity of the contestants themselves, and not the quality of the food.

Editing to add...how is cooking "honest"?

Edited by Deskisamess
  • Like 3
Yeah No

Yeah No

4 minutes ago, Deskisamess said:

This. Those little bunt cakes? GR said they were stunning? They looked fine, but were not stunning by any stretch of the imagination.

It seemed to me they judged on the diversity of the contestants themselves, and not the quality of the food.

No those cakes were not stunning at all.  In fact there was one that was tilted and part of the side was obviously gone and crumbling.  And none of them were uniform in size or shape either.  I agree that they were judging based on the identities they wanted represented on the show.  I felt like showing that one woman who didn't make it on the show with the Italian food was supposed to show those of us of Italian American descent that at least they tried.  🙄

  • Like 1
DEL901

DEL901

I wonder how the travel expenses of the auditioners is handled.  Normally, shows only pay travel if you get cast.  You pay your own way for the audition.    I’d be pissed if I paid my way to LA (or wherever this is filmed) and my family’s way and barely even get featured on camera.  

Btw, for Jeopardy, which films 5 shows every Tuesday and Wednesday, even if you get cast, you are responsible for your own travel expenses unless you get asked to come back a second week (e.g. as a winner or because you didn’t get to play the first week as they always have a couple of spares just in case)

mlp

mlp

13 hours ago, Yeah No said:

And just no to Daphne Oz.  It looks like she was just there for this episode.  Like she's supposed to be an expert on East Coast cooking?  Ugh.

Ugh indeed.  I can't stand her.  She has absolutely no doubt that she's an authority of some kind.  Her years on The Chew don't begin to equal the qualifications a chef needs.  I don't like Aaron but he is a chef.  Joe isn't a chef either but his years of experience in the food world do qualify him to judge IMO even though I'm not crazy about him.

  • Like 3
  • Applause 3
DoctorK

DoctorK

I'm watching it now (on demand) and frankly it is boring. They are running through so many contestants in such short times that we don't know anything about them and can't really care which ones get in and which ones don't. The food doesn't look or sound interesting to me, and as mentioned above, I believe they are going for high visibility "characters", and lots of "background color and stories". A lot of the judges' comments remind me of the old fashioned "magic eight ball" which predicted the future by randomly showing trivial and inane "futures", just a set of boiler plate cliches. Maybe the show will get better when they shrink the field down to a manageable number?

  • Like 4
preeya

preeya

(edited)
10 hours ago, DoctorK said:

I'm watching it now (on demand) and frankly it is boring. They are running through so many contestants in such short times that we don't know anything about them and can't really care which ones get in and which ones don't. The food doesn't look or sound interesting to me, and as mentioned above, I believe they are going for high visibility "characters", and lots of "background color and stories". A lot of the judges' comments remind me of the old fashioned "magic eight ball" which predicted the future by randomly showing trivial and inane "futures", just a set of boiler plate cliches. Maybe the show will get better when they shrink the field down to a manageable number?

They could/should eliminate the apron competition and just proceed with whomever and start the actual match. I really don't care about the next three weeks' regional apron competition.

Edited by preeya
  • Like 9
  • Applause 1
Yeah No

Yeah No

3 hours ago, Msample said:

Given that the writers strike has shut down scripted TV output, get ready for more reality TV filler; the auditions are a perfect example. 

True about the reality show filler, but this show has made us suffer through weeks of auditions before.  One year they dispensed with the auditions altogether and I actually missed them.  Since then they've been back and then some.  Be careful what you wish for, right?

  • Like 2
  • LOL 1
potatoradio

potatoradio

On 5/25/2023 at 12:43 AM, Yeah No said:

And just no to Daphne Oz. 

A trillion million googleplex hard pass NOs to this vapid creature. What, show, you were feeling a little sheepish about no women judges? It's OK - I'll live.  Anybody who makes me think, "gee, Christina Tosi isn't that bad" needs to exit stage left immediately. 

22 hours ago, DoctorK said:

I'm watching it now (on demand) and frankly it is boring.

Same! I was falling asleep. Don't care about teevee wannabes trying their best to play to OTT stereotypes, thanks. I am now, like many, spoiled after having finally gotten to watch MasterChef AU and MasterChef Canada and experienced what a lovely show this could be. Not very "noyce" to watch, as Gary from MCAU might say.

Oh, and guy from Maryland cooking up salmon and potatoes? Yeah, I totally think salmon when I think of Maryland. I would never think of, say, crab? And attention-seeking mullet from Maine? It's OK to be about the blueberries and lobster. Although, as a native Michigander...I gotta tell ya....our blueberries are better than yours! Nyah! ;) 

  • Like 4
  • LOL 5
Yeah No

Yeah No

2 hours ago, oliviabenson said:

Kitchen nightmares is coming back! They were taping in queens, ny. I couldn’t make it!!! I would died if I met Gordon. 

I didn't know that - thanks for that info., that's the best news I've heard all day!  I once saw an old boss on an episode in New Jersey.  He was a diner in the restaurant on its opening day.  The closest I ever came was when I appeared and even spoke on an episode of "Restaurant Impossible" in 2011.  Not the same but it was fun and I got to meet Robert Irvine, although I'm nowhere near a fan of his like I am of Gordon.

  • Like 2
seacliffsal

seacliffsal

I kind of like the concept of regional cooks, but I didn't see any evidence of any regional cooking in this first set of contestants except for maybe the venison dumplings and the failed Italian dish.  Like others, I wasn't impressed of any of the dishes and think this will be a brutal competition with low level cooking.  The bundt cakes looked especially low-level.  At least the pistachio cake looked interesting, but, alas, the cook did not go through.  Joe must have been impressed though as he offered mentorship/employment to the contestant (I guess the cook wasn't a demographic in which they were interested so wasn't allowed through [but his dish must have been good for Joe to make that offer]).

I think Gordon Ramsey is the hope for FOX to keep them going during the writer's strike as he has this show and his Food Star show (which, of course, I'm watching as I will basically watch almost anything Gordon does).

  • Like 3
xcrayon2215x

xcrayon2215x

Joe giving mentorship was a very nice thing for him to do since the first twenty or so minutes he looked a lot meaner than usual. There does seem to be a lot of people playing to a stereotype though that could be why they were picked in the first place.

 

I am happy that Kitchen Nightmares is returning. Brynn seems to be good, not sure about the others though.

  • Like 1
Yeah No

Yeah No

Agnolotti - Seriously, Graham, you think that's symbolic of a 'Midwestern heartland dish'?  It's symbolic of my Sicilian American grandma's dish, not the Midwest, but whatever.  Now broken sauces are making it in?  Whatever. 🙄

Repeat after me, it's pronounced AG-NYOLotti, per my grandma.  Not a "hard" y sound but a little one.

Giggly woman with the bland sauce, just annoying.

I actually think the Cambodian guy deserves to be there.

Business guy, I have news for you, you do look 51 and you need to get over yourself.  His grimacing when hearing criticism told me he's not used to hearing it being head honcho of a company.  Although he does deserve to be there.

So Mr. mealy pork chop gets the apron but the guy with actual food knowledge and technique doesn't?  Ho-kay.  They criticized the size of his portion but he said it was how he likes to eat.  Obviously it's one reason he isn't overweight!

The episode made a big show of giving a few black people a chance, although none of them got an apron.  That was obviously deliberate.  Just like they did with the Italian American last week.

I'm just disappointed because if they were going to push the angle of regional cooks why didn't any of the hopefuls cook more regional dishes?  Cincinnati chili, fried pork cutlet, or an actual elevated casserole would have qualified.  

 

  • Like 2
  • Applause 2
potatoradio

potatoradio

Fab. First ep introduced a bunch of "meh" contestants. This ep gave me Giggle Chicken who has apparently never watched herself on camera or she'd know that a nervous tic like that needs to be fixed immediately. You're going on teevee, honey. Fix some things, please. Meanwhile, first one I'm going to root for going home. 

On the flip side, the first contestant I'm rooting for. If this were a different, better show, the Cambodian American cook would be given air time so we could both learn more about Cambodian cuisine and his vision for how to introduce Midwest influences on his food. Oh, sorry, wrong show.

I don't know why they're bothering with "regional" cooks. Dude cooking a taco because Detroit has a lot of Mexican restaurants could have been from Phoenix or Atlanta or Boston. He MIGHT have considered introducing something...Midwestern...like, say a sour cherry salsa or a venison taco. But nah. The "region" theme seems to be an artificial way to introduce "wars" and competition like we've never seen! Sure. I have never, ever seen a dude cook a taco. Ever. A-mazing.

Also...Missouri, in my book, is the South. Fight me. ;) 

 

 

  • Like 5
AZChristian

AZChristian

38 minutes ago, potatoradio said:

Also...Missouri, in my book, is the South. Fight me. ;) 

 

 

Someone who is geographically challenged must have made up the maps for this competition.

Maryland is NOT in the northeast.  The northern border of Maryland is the Mason Dixon line . . . THE dividing line between north and south.

  • Like 4
  • Love 1
Yeah No

Yeah No

2 hours ago, Deskisamess said:

So far the show has been a big "meh." Their choices are just weird. Broken sauces, average looking bundt cakes, I don't get it.

You are not alone.  It looks like these people were chosen by a lottery system from a bigger pool of prior chosen "finalists", not by talent, ethnic background or even relevance with the theme.  The theme looks like it was force-fit over a pretty random group of home cooks.  Maryland in the Northeast?  "Oh well", they thought, "we don't need any more southern cooks and it's close enough", LOL.  It also looks like they're doing some after-the-fact rationalization about representation of certain ethnic groups in certain areas of the country.  A case could be made for pretty much any ethnic group representing any part of the country.

DEL901

DEL901

2 hours ago, Deskisamess said:

While I've never been a fan of GE, I was sad to see he gained all that weight back. The white glasses have to go.

So far the show has been a big "meh." Their choices are just weird. Broken sauces, average looking bundt cakes, I don't get it.

I wonder if there will be a second culling?

Agree about Graham.  He doesn’t look healthy.  But I was pleased this year to see him compete in the Tournament of Champions.  He didn’t get out of the first round this year, but hopefully he comes back.

seacliffsal

seacliffsal

I don't know his name, but he was the last one in who made pork and said that if they didn't give him an apron he doesn't know what they're looking for.  Anyway, in a shot, he used both hands to push back his hair over his ears and then showed him grating cheese with those same hands.  THAT'S why chefs wear hair nets or pull their hair back so they don't have to keep handling their hair!  I want him out right after giggly woman.  I really wanted the guy who made the chicken to be given the apron over him.  Oh well.

  • Like 3
oliviabenson

oliviabenson

21 hours ago, seacliffsal said:

I don't know his name, but he was the last one in who made pork and said that if they didn't give him an apron he doesn't know what they're looking for.  Anyway, in a shot, he used both hands to push back his hair over his ears and then showed him grating cheese with those same hands.  THAT'S why chefs wear hair nets or pull their hair back so they don't have to keep handling their hair!  I want him out right after giggly woman.  I really wanted the guy who made the chicken to be given the apron over him.  Oh well.

I think that was Kyle 

susannot

susannot

I LOVED the Hawaiian chef!  Joe is wrong in saying that people don't think about Hawaii in terms of food.  My son was stationed there with the Navy for 5 years and we visited three times.  Hawaii has the best seafood in the world and incredible local produce.  My son, from the Midwest, is now ruined for any other cuisine from anywhere.

  • Like 8

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
Go to topic listing
×
×
  • Create New...