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OPEN POST: MasterChef Australia MasterClass AKA MasterArse

It’s Friday night so it must be MasterClass, and they are having an impact on what people are cooking.

Today when I went to my local Greek deli looking for mastic, the girls said there had been a run on it and everyone was cooking shanks! Yes I am a groupie and George’s lamb shanks are being cooked tomorrow night.

Anyway chat amongst yourselves, and hopefully George will continue to mangle english to keep us amused.

33 comments

1 TDK { 07.10.09 at 8:03 pm }

someone remind me the term of aaron’s specialty? i want to google and find out the science behind it

2 Injera { 07.10.09 at 8:04 pm }

Good to see that Poh is over her grief for Andre.

3 TDK { 07.10.09 at 8:05 pm }

1 – gonesky

4 Injera { 07.10.09 at 8:05 pm }

TDK – spherification (or sferification in the Spanish).

5 TDK { 07.10.09 at 8:06 pm }

thanks Injera

6 Injera { 07.10.09 at 8:09 pm }

Lucas always looks so grouchy. It can’t be because of the cold-sore on his lip – he always looks like that – but now I’m looking at all the other lips, just to see (a la Nigel and David St Hubbins in Tap).

7 TDK { 07.10.09 at 8:10 pm }

lol – like garry’s homour

8 TDK { 07.10.09 at 8:11 pm }

Injera – is he intensely concentrating?

9 Injera { 07.10.09 at 8:14 pm }

TDK – probably, but it does come off as grumpy. Maybe he’s trying hard to pretend that he’s learning something, so he doesn’t come off as arrogant (I mean, he’s in Manu’s kitchen most of the week and has to pitch on a Friday to learn how to add tinned tomatoes to beans to make “home made baked beans”! I’d probably have a hard time looking enthusiastic…).

10 Injera { 07.10.09 at 8:15 pm }

Oh, Gary, you say casings, but you mean GUTS. Go on, say it!

11 TDK { 07.10.09 at 8:18 pm }

Oooh, he said intestine, close enough.

12 TDK { 07.10.09 at 8:21 pm }

would have been better to have master classes that prepares them for the next challenge, e.g. this one regarding sausages, rather than letting them stumble on the challenge episode not knowing what to do

13 Injera { 07.10.09 at 8:23 pm }

Oh, TDK, it’s so much more entertaining this way! We get incompetence from the amateurs one night, and then smugness from the professionals another night!

14 Injera { 07.10.09 at 8:24 pm }

Grr, George, enough of the HENCE WHY already!

15 TDK { 07.10.09 at 8:27 pm }

LOL – true true

16 Injera { 07.10.09 at 8:31 pm }

Doesn’t Chris say the same thing every week? “I’m not usually a fan of [insert Masterclass dish here], but this is amazing.” Sounds sucky.

17 Jacqui { 07.10.09 at 8:33 pm }

I was waiting for someone to say they prefer the tinned Heinz baked beans!

18 TDK { 07.10.09 at 8:34 pm }

LOL – i was thinking on a similar line; just once i’d like them say something like “i’m disappointed” LOL

19 Injera { 07.10.09 at 8:35 pm }

Can’t wait to see Gary and George show us how to make a proper salmon lasagne…

20 Injera { 07.10.09 at 8:36 pm }

Gary, that’s not a “piece”, that’s a “fish”.

21 Kyvyny { 07.10.09 at 8:45 pm }

Is Chris ever usually a fan of anything? He looks so dour so often.

22 TDK { 07.10.09 at 8:46 pm }

I think we can at least safely assume beer is one

23 TDK { 07.10.09 at 8:48 pm }

George.. hate your exaggerations on words, like “beautiful”

24 Injera { 07.10.09 at 8:48 pm }

Kyvyny – I can’t remember seeing many smiles.

TDK – he still looks a bit pissed off even when he’s cracking a James Squire! Although perhaps he’s used to more obscure beers…

25 Ange { 07.10.09 at 8:49 pm }

Eewwww. Gary bites his fingernails and some of them are grey and dirty. When he was chopping the butter I saw so!

26 Injera { 07.10.09 at 8:50 pm }

I love how George makes even simple statements complicated. Instead of “will stop the artichoke going brown”, he says “will assist the artichoke in not going brown”.

27 TDK { 07.10.09 at 8:52 pm }

Injera – .. i didn’t noticed that because was busy typing here; but LMAO

28 Injera { 07.10.09 at 9:00 pm }

God, Ange, thanks for pointing that out! Now I’m feeling ill at having seen Lucas’ browned, stubby fingernails.

29 TDK { 07.10.09 at 9:01 pm }

Today’s special – Lucas’s lip licking tongue.

30 Kyvyny { 07.10.09 at 9:02 pm }

Why did they use store bought filo pastry? Don’t they know people walking around with poker chips in their pockets deserve better than hand-made pastry for their choco cigars?

31 TDK { 07.10.09 at 9:03 pm }

a-m-m-u-n-i-t-i-o-n

32 sourkraut { 07.10.09 at 10:19 pm }

More holes in this ep than a colander.
Where to start?
Put out the best silver and the SPECIAL dinner set Maw, We’re dining high off the hog tonight oboyoboyoboy beans & snags how do they think up such haute couture for us poor uneducated palated slobs???????
Can’t help myself. In the spirit of the Uber culture of the veritable feast presented I had to quote a short classic brought to you by Mel brooks , Blazing Saddles, act 3 scene 4 ie
“beans beans the magical fruit, the more you eat the more you toot,
the more you toot the better you feel so Geo’s beans for every meal.” second verse same as the first
Marriage made in heaven Yeah
Gary mixing fat and lean meat is called 2 star mince!!! and you still haven’t learned to mince it fine.

Anyhoo for my next dinner party its snags all round and none of this pre product stuff either. what’s more I will only use the finest sausage skin that money can buy from the vending machine in the club toilet…that’s the one with ribs for greater eating pleasure. (good that its a family show yeah)

TIN a tomates (italian not OZ)
PACKET a Camp bells stock
Honestly i give up!
More later

33 sourkraut { 07.11.09 at 12:19 am }

Reality raver
if you’re looking for mastic go to a hardware store