Comments on: MasterChef Australia – MasterClass -The Calorific Episode

By: sourkraut

sourkraut — Sun, 12 Jul 2009 03:58:20 +0000

Anonymous
Good point re Julia and eye candy. My point was that for some reason they had “plained her up for this ep, which seemed unfair to me , given the basis the judges seem to use for jedging. So that was not really supposed to sound as chauvinistic as it possibly did.
Gotta go the koftas for 2nite are browning in the oven. Bet they’re better than G&G’s

By: Kyvyny

Kyvyny — Sat, 11 Jul 2009 14:17:09 +0000

Nobody asked how you make the sabayon without the machine because the product placement edited that out. That’s a sound reason as any otherwise they’re all in for the unitasker fix.

By: Injera

Injera — Sat, 11 Jul 2009 05:01:51 +0000

ACHC – I must admit to nodding off a bit during the sausage-making: did they add 30% fat as well as the fat in the pork? Oh, now I see why people are having contact coronaries…! Good point that a cornstarch mix keeps meat moist and tender – I’d never have thought of using that technique for sausages.

Interestingly, having never seen a Thermomix before last night’s Masterclass, there was Frank Camorra offering a “sample of Spain” as part of Gabriel Gate’s “Taste le Tour” and using a Thermomix for his Gazpacho with Broad Beans!

It’s well down on my list of things to buy…

By: Aussie-Chinese Home Cook

Aussie-Chinese Home Cook — Sat, 11 Jul 2009 04:24:28 +0000

The sausages were a real disappointment. The cut of pork used was already fatty, so that 30% pork fat was not necessary. I would fry the spices in 1 tablespoon of healthy olive oil to develop the aroma before making the sausage instead of relying on the added pork fat to do the job during cooking. If the purpose of the fat is making sausage tender and juicy, then perhaps the producers should have Poh demo her grandma’s (or equivalent) technique in marination and meat bashing as seen in the Hong Kong episode. Instead of 300g fat, you only need a small teaspoon each of sugar, cornstarch, soy sauce/maggi seasoning, wine and oil.

I wouldn’t mind a good custard making segment in Masterclass, as I still need tips to perfect the dish (even after close on 40 years cooking). Home cooks can’t afford that $1000 machine for sabayon!

By: Injera

Injera — Sat, 11 Jul 2009 04:05:50 +0000

Raver, I’ve never been in any doubt as to the fat content of sausages. Love them, eat them, am planning another choucroute garnie to celebrate the Tour’s arrival in the Alsace next week. This time, planning to add duck confit to the mix, too. Booking my suite in the cardio theatre (at the hospital, not the gym) in advance!

Agree that choosing Justine to help out with the salmon was odd, but I really can’t get a grip on who they choose for tuition and why. It could be putting the winner into the spotlight, or it could be setting up for a fakeout. Or Gary just wants to be close to Justine.

Julie really is messy in the kitchen, isn’t she? After weeks of the direct approach from the judges, it was good to see Gary just metaphorically throwing his hands in the air about it: “make sure you get some in your shoes so you can walk it into the carpet, too!”.

Julia asked a sensible question (do the black beans have a different flavour to the white beans) and what did George say? “Not necessarily”. Is that yes, or no?

At first, when the M-arse-terclasses seemed to be pitched way too low to be of value to ‘straya’s best amata shefs, I figured they were pitched at what Ten thinks is its viewers’ intelligence and aptitude. So, what to make of last night’s sabayon recipe? I’m with you, Raver, in that I don’t have a $1000 Thermomix, so would have been interested to see them make it with utensils found in most kitchens. Great viewing: put the ingredients (which we’ve measured out and prepared earlier) into this machine and it’ll be ready when you want it. No wonder most of the final however-many-it-is-by-now only looked interested when the bar was opened.

Sourkraut – thanks for being on the case with the Coles! I’m guessing they had no marrow bone in stock, either. And I’d be surprised if I could taste any salmon once it was cooked with red wine vinegar, red wine and port, too. Don’t think I’ll waste a big hunk (sorry, tranche) of salmon finding out…

By: Anonymous

Anonymous — Sat, 11 Jul 2009 02:31:58 +0000

Heaven forbid Julia looked plain, after all, it’s the women that are up to be consumed, not the food, right? *rolls eyes*

By: TDK

TDK — Sat, 11 Jul 2009 00:49:01 +0000

Re. Julia, I thought she looked plain too.

By: sourkraut

sourkraut — Sat, 11 Jul 2009 00:33:57 +0000

Reality raver
It’s not personality its over 50 years of B. T. C.

By: sourkraut

sourkraut — Sat, 11 Jul 2009 00:31:02 +0000

TDK

I dont think it was so much boredom, More like annoyance at not being one of the “helpers”. And why did they make/ she choose to … dresss Julia up in such a plain outfit with no make-up. I don’t like her much but she is an attractive woman when when well presented like one of G&G’s french dishes with just the right drizzle of sauce.

Ha ha loved your comment on the frenchies. I remember 100 years ago in my youth we used to fill them with water and throw them at each other after football games. (well you’ve got to admit it beats defecating in a hotel corridor!) probably we were frustrated at not getting a chance to put them to better use . Ah well that’s life when your an engineer.

R R Or Injera I think it was
The shop that they collected the food I THINK was Coles at chatswood chase, a very newly renovated “poshed up” store. I was there this morning and took special care to look for duck breasts, guess what … they were nowhere to be found and nor was the very attractive young check-out chick . HALLELEUJAH (as Geo would say)

By: TDK

TDK — Fri, 10 Jul 2009 23:39:20 +0000

i noticed Poh was bored too