No one mention smoked nuts !!
Dame_Ann_Average posted:Kaytee posted:This selection process is so unfair to the first two chefs who were better than any of this lot
it certainly was Kaytee and good chefs too
Very bad show
all that...for a couple of mouthfuls 
Just came across to me like she was bigging everything up to disguise the fact that the required technique was not that ground breaking!
I could not be arsed..........I would have to be highly paid to bother.
OT....but I saw a restaurant today the name of which took the pee out of Heston's Fat Duck.....it was called the Bloated Mallard
Dame_Ann_Average posted:all that...for a couple of mouthfuls
I know........not worth the effort in my opinion.
I have to say, that 'smear' of chocolate looks too much like a smear of p**.
phone 
He broke the chocolate tubey thing
Enthusiastic Contrafibularities posted:
I have to say, that 'smear' of chocolate looks too much like a smear of p**.
A skid mark of chocolate.....lovely
Is there an earthquake in the kitchen?
Andy is moving around like there is.
back 
When your hands shake like that, stay away from the knives..
Baz posted:I'm dreading poor Andy's
His plate looks rubbish.
Baz posted:Awww bless ...he can't stop shaking
When is chocolate pastry?
Enthusiastic Contrafibularities posted:
When is chocolate pastry?
In my day they were Confectioners not Pastry Chefs
Dame_Ann_Average posted:back
I also got the impression she was trying to give the impression she was 'bigger' than she really was!
Kaytee posted:Enthusiastic Contrafibularities posted:
When is chocolate pastry?
In my day they were Confectioners not Pastry Chefs
Yes, I thought someone who worked with chocolate was a chocolatier.
I would love to see someone do a proper trifle with tinned fruit and hundreds and thousands.
two lots of fish and not a bit of batter or mushy peas in sight
Cauliflower cheese?
No!
Why not?
I hope Andy wins.......