Sineater - psst...in here

[*crikey*mate*]

I just watched Materchef  US Season 5 Episode 1

(Thought I better start a new thread and not hijack the Australian one)

Plus we can add Hell's Kitchen and Kitchen Nightmares to this one too.

[sineaterdoodah]

there are a few interviews online with the " behind the scenes" people on hell's kitchen,and several brought up that one of their biggest priorities is the equipment be EXACTLY on temp at all times. unless you get a fool like..i think her name was bev,the one that forgot to turn the oven ON? not to mention the MANY over the years who didn't turn on the fryer,or the burner,lol!

and if you watch closely( i did this last season),all the ovens have hanging temp gauges in them,you know the ones you use to regulate your gas flow? 

apparently the show could be sued by someone eliminated,if they don't have logs proving the temps in everything,like the health department demands,but even stricter.

i think blondie really IS that arrogant,after hearing her conversation with anton at the fireplace.

lol,those wellingtons would have been eaten here,hubby and best friend LIKE their beef a bit dry.

i laughed at rochelle,too with the ice cream maker,lol!

[*crikey*mate*]

I've seen a few of them who forgot to turn the oven on....

Kind of wondering why they never noticed that when they opened the door and put their food in? Plus they're underbench ovens, didn't they notice things were a bit cooler "down there"?

and a few of them were caught out copoking with no gas flame???

huh??

I understand on the target tops, but on the gas burners?

can't recall any working with a cold deep fryer though

as for temp logs - over here we have to keep those - take temps inside equipment twice a day, and any food kept warm, like on a buffet,m we have to take its temp - has to be above 66 celcius or we have to send it to the staff canteen 68 it....

I wonder if blondie will watch the fireplace scene and cringe a little bit....

We're Rare to MR meat eaters here, though oin a 2 inch thick eye fillet (the 200g ones) I don't mind going to medium

Hey, would you have a tried and tested chicken liver pate recipe?

lost mine - went to make some, can't find it anyway - did look online, but there are so many variants

I need to be able to make it like in a tin you use to make bar cakes - so slightly sloping sides, and want to be able to slice it in about 3/8  inch slices - then cut those down to get 3 triangles out of a slice iykwim

so it needs to be firm and hold its shape, and be fine grained

[*crikey*mate*]

cancel that, got one LOL

I rang the source doh...

[sineaterdoodah]

remember the season danny won? there was a little dark haired lady,can't think of her name. they were doing a meal for kids,with french fries. she forgot to turn on the fryer,dropped her fries,came back to nothing moving and burst into tears.

a blonde lady threw the oily fries into the oven and baked them,they were dismal! the dark haired lady then blamed HER for the disaster,but she got sent home anyway.

like you say,you'd think that's something she'd have noticed,since there's a visible heat signature over the fryer.

oh,i think i can say this and not call it a spoiler,i saw a commercial for this week's hell's kitchen,it seems there will be a challenge where the prize is safety from elimination this week!

[*crikey*mate*]

Masterchef US

seen episode 4 yet?

Was uploaded last night for me

[sineaterdoodah]

yupper! didn't want say anything in case you hadn't watched it yet?

oh,and please help me heap blessings on my soap opera board friend sam! she posted this list  for me,so i don't have to type as much.

REMAINING HELL'S KITCHEN CONTESTANTS

Joy Parham-Thomas
Age: 25 
Occupation: Kitchen Supervisor 
Hometown: Philadelphia, PA 
Signature Dish: Chilled Corn Soup 

Kashia Zollicoffer
Age: 23 
Occupation: Line Cook 
Hometown: Carthage, MS 
Signature Dish: New York Strip and Blue Cheese Crab Butter with Roasted Asparagus 

Melanie Finch
Age: 23 
Occupation: Line Cook 
Hometown: Woodland Hills, CA 
Signature Dish: Pan-Seared Scallops with Mashed Lentils, Roasted Pear and Crispy Raspberry Gastrique 

Rochelle Bergman
Age: 27 
Occupation: Caterer 
Hometown: Riverside, CA 
Signature Dish: Mushroom Chicken with Asparagus 

Jason Zepaltas
Age: 31 
Occupation: Sous Chef 
Hometown: Chicago, IL 
Signature Dish: Seared, then Braised Wild Salmon with Vegetables 

Michael Gabriel
Age: 25 
Occupation: Executive Chef 
Hometown: Spring, TX 
Signature Dish: Stuffed Chicken Breast with Asparagus and Diced Rosemary Yukon Potatoes 

Scott Commings
Age: 36 
Occupation: Executive Chef 
Hometown: Woodstock, IL 
Signature Dish: Herb Roasted Rack of lamb with Parsnip Puree and Sherry Jus

[sineaterdoodah]

she got a huge laugh out of our names for them,lol,especially numbers!

she should have an updated masterchef for me this evening.  i love that girl!

[*crikey*mate*]

sooooo, what did you think of Masterchef?

Thanks for the list BTW

[sineaterdoodah]

i was really pleased when araan, the high school girl won the challenge,her dish is just about exactly what i'd have done. and i was also happy when she chose donuts,lol!

and really,her accusation of favoritism kind of rang true when courtney DIDN'T get sent home. yes,kira's donuts were salty,but to me,bland"and unappealing" is far worse. especially after she screwed up her first batch of dough so badly! 

i  wouldn't have given her the yeast,for the same reason araan wanted to take her down,she IS someone to be reckoned with as a competitor,i'd want her gone too.

i think she shouldn't have given francis b. amnesty,he's another tough competitor. i'd have given cutter amnesty,he's not going to last much longer anyway.

the other francis doing 12 flavors was just silly.yes,gordon liked the donut he picked, but it was a huge risk. if gordon had picked something else,and francis got home,he'd never know that he TRULY did his best and lost. i've seen interviews with people who were eliminated in the donut challenge who swore if the judge had just picked THIS flavor instead,they'd have won,you know?

the preview for next week looks great!

[*crikey*mate*]

Ya know, I was thinking about what I would have done given all that amazing seafood, and it NEVER crossed my mind to turn it into a stew or broth or soup of any description. Considewring the top 3 all did some variation of the above, I would have failed

Not sure why, but I had my tradional hat on when I saw that Mystery Box. I was thinking Butter Poached lobster, some sort of ravioli or some sort of Morroccan BBQ to be honest.....

Yep, cannot believe that Courtney didn't get sent home - had never noticed favouritism - but a) the fact she works in 6inch heels does my head in but - the salty donuts? (they were hers, not Kirras) I mean they spat them out, they were that bad!

I would have given her the yeast - I'd want to win cos I was better iykwim, not for something trivial like she stuffed a mix and ran out - see I don't have a problem with the fact she made the first dough mix wrong - so she forgot eggs? *shrugs* she picked it up, knew exactly what she did wrong and corrected it. (I once made quite a few litres of green strawberry mousse cos I picked up the wrong colour FC and another time, I made something like 10 batches of pawpaw bavaroise before i figured out why it wouldn't set..... It was a **bleep** too, cos it was for a salon culinaire, so my own recipe, and I just couldn't get it to work, I'd keep adding more pawpaw puree, and the thing wouldn't set, so I would add more gelatine adjust the flavours etc, but lose the colour..... 

Considering she wanted to get rid of Courtney, I think that her saving donut hole boy was a very clever move - he would have been gone for sure, so by saving him, it kept courtney in the firing line. Plus now she has a strong competitor who owes her a favour, so if he has any honour, he just may give her a break down the track...

How was the old dude???? I mean is he a freakin dark horse or what? I mean a force to be reckoned with, eh? Still wish he'd get a haircut though, the grey jackson browne look is very 70's, but apart from that, he hiolds his age very well.

I liked scottish boy's donuts - I was like - talk about think outside the box! a parma ham and stout donut? The boy is a flavour God, It was like that lobster popcorn dude from a previous episode, - should never have worked, but apparently it did! and to be able to pull off 12 different donuts in the same time the othwers managed one - shows not only some skill, but an incredible ability to create and manipulate flavour and combinations....

I reckon pretty much anyone can cook, but its the ones who instinctively just know hopw to use flavour and texture - they're the rockstars