OPEN POST: Masterchef Australia – Masterclass
Here is an open post for the regular masterclass episode with Gary back this week and Kylie Kwong looking like she is making some kick-arse eggplant dish.
I am now following one of the editors of Masterchef on twitter and he tweeted how difficult it was to remove nine seconds from the show, as there was so much good stuff. Suggestion? Remove nine seconds from the recaps.
Have a great long weekend everyone.
Loading ...
78 comments
RR – thanks for blogging MC. I think we’re all having a lot of fun commenting along!
Nine seconds of raised eyebrows between the judges could happily be cut as well I’d imagine!
just get MP a pair of roller skates so we can remove 9 secs of sauntering in
Don’t they spend at least 10 seconds to recap after each advert?
How difficult is it remove something as meaningless and repeatitive as that?! Especially when we saw it just a few minutes before!!
That was probably over a minute of what happened last night he can cut.
poncey french spud chips GAH
ccok in oil between 100 & 120 or the engine will boil
Someone summarise what Gary did to the puffing potatoe to get it puffed? I don’t get it.
oh no more geo green splat
for crap sake Adam, i told you b4 SMILE NOD your head, become a psychophant if you want to survive
Soak kidneys in milk for 24 hours. LOL.
gary
watching your surgical skills still puts me right off them
Yes Yes Marion show Adam how its done. Make like Noddy
My cat just jumped up at the tv to try and eat the raw steak
eeeeeeewwwwwwwwww that’s raw kidneys
OH MY GOD, GEORGE, STOP SAYING ‘LITERALLY’ AS YOU ARE LITERALLY DOING EXACTLY WHAT YOU ARE SAYING.
…it kind of bothers me.
saffronlie: add to that the word “smacking”.
contestant o thaurus…Its marvellous, amazing texture flavour colour smooth contrast caramellised………If i don say this crap I’m next one on my bike
Adam’s facial expression… you can eat it but it tastes like heaven!
Interesting cheese info.
when buying cheese try and taste it first….. who would have ever thought of that. Otherwise this session was INTERESTING even if no venezuelan beaver cheese appeared, and I was hoping for John Cleese to come in and ask for some camembert and he didn’t care how f…in runny it was….pity
TDK – It’s the two different temps that make the potatoes puff (yumm, more healthy healthy food on a day we’re supposed to be being alerted to the fact that lots of women are having heart attacks!) – first low until softened and cooked but not covered, then dunk into very hot oil.
attaboy! Adam see you can smile when a decent cook comes in
NT Kate – thanks for that. How do you mean cooked but not covered? I noticed Gary saying to constantly stirring it?
so your not turning it into Chlorophyll?
Man this is making me HUNGRY. Best Masterchef Demo EVER
funny, a lot more volunteers from the amachas to taste this than there were for the GGS effort
Adam’s sharing: quietly and uncaringly(of any judgements) brings two scoops of Miss Kwong’s eggplant to the rest.. answered “look at how jealous they are” – what a sweetheart!!
Joanne’s sharing: fakingly goes something in the line of “I want to share this..” (this was from a previous dish demo in this same episode).
TDK – Sorry meant coloured!
sourkraut – agreed, this is actuallya really great selection of dishes (that extra special knob of butter and sprinkle sugar not withstanding).
Love the cheeze man (though really Sharnee, blue cheeze crunch?!! wtf…), and that eggplant has makes me wnat to pull out the one in my fridge and start salting…(guess Georgie was absent lest he faint at the sight of all that chilli!)
I love fondues. I cant wait to see which foodie snob is going to comment about….. “its so 80s”
Yup, you can guess what the G’s would say if one of them had tried to serve up fondue….
Gary and George seemed to be always mutilating potatoes and not in a good way.
Will Stubbs is great, but how does he stay so thin when his job is to eat cheese?
Even Sharnee couldn’t stuff up that cheese recipe with garlic and red wine.
Skt – I thought fondues were ’70′s.
Dessert by Salvador Dali! Sure to delight the ladies
LOL – at all the 9 second suggestions.
I like the idea of a separate remedial class tonight.
Titanium dixode-yep something I can get where the masterchefs shop at Coles….not
oh goody titanium dioxide wondr hat its number is? probably going to add H2O and other such chemicals (molecular whosenwotsy)
Why so much offal this season – surely noone under 50 likes it?
A little pinch of granulated carbon, a tad of sulphur and a small nip of KNO3. should make for an explosion of taste in your mouth
Just stumbled across Justine’s blog on the official masterchef site. I must say I don’t think it actually adds much value, but maybe I am just pissed that she is getting paid to blog on the show.
http://www.masterchef.com.au/justines-blog-week-8.htm
500 steps just for the sugar tube
new word fro MC graduands:
“i’m mesmerized”
seepi,
OFFAL! yech….
no-one under 80 perhaps? then again, the GGs are well and truly under the old fart age and they love ‘em! perhaps its just fat 30-somethings that like offal?
Well at least this molecular stuff is actually teaching the contestants (as opposed to us) something they will undoubtedly be tested on in future challenges! Though as you suggest, I am so not ever going to eat anything presented as molecular how many chemicals can we adulterate the food with gastronomy.
Um, Seepi, I like kidneys at least, and I’m under 50. Though possibly not quite as raw as Gary was advocating.
RR – Yes Justine’s is a total waste of space. Can’t believe they gave it to her.
This “fruit carnival” – probably costs hundreds to make just for labour alone, costs a zillion dollars and takes a few minutes to eat, 100% of the viewers at home will pass on trying to make this one.
George: “Right, Matthew, let’s have a look at your ball.” I snickered.
This dessert is fascinating, though surely impossible for most of the Masterchefs, let alone us home cooks.
NT Kate – Callum will probably try and emulate it in his mystery box challenge on Sunday.
TDK – you don’t think the dessert recipe will make it onto the masterchef website
sour,
fondue’s were v. late 70′s/early 80′s. I remember trying dessert versions, too
RR: unheard of ingredients, blaster freezer (although he did say it’s not necessarily, but adds to the difficulties level), unheard of utencils, was that a special blender needed? and the whole thing is just sugar, i’d rather a KK donut.
Raver
i didn’t think it would be you!
Rusty
There were also versions done with meat (shock horror) with all sorts of yummy sauces. fantastic on a cold winters night with a group of friends and a few bottles of wine. In fact if memory serves me correctly (with apologies to chairman Kaga) there was a dessert version that was done with chocolate and you did not need titanium hexa dia fluoride with it either, or even a round tube to suck it up
In China in fact they still do it and it was fan bloody tastic especially the spicey versions.
TDK – off topic but I nearly died of shock when I saw Woolies are selling KK donuts. Do you remember when KK fever hit Sydney with queues around the block to get a freaking donut.
SKT – couldn’t resist, I think there is a recipe in my Don Dunstan cook book
Raver
Justine was the SKYE of ep 1. highly overrated and 1 dimensional (desserts only)
RR: really? LOL.
I’m in Melb, and yes the KK fever hit us too when it first came out, lines like the great wall of china.
Raver
if you cant find it in there you can borrow my Meg Fulton “cooking for Uber chefs”. But cmon admit it, I’ll bet you’ve had and enjoyed a fondue party at some time in your life and I’ll give you Paul’s odds on callum winning that you will never have a carnival dessert. I just pictured that in my mind in hot weather, all melting, just like Dali’s watches. MEH
yes, sour, that’s the dessert fondue I made!
Ah, the good old ancient days, when all we had to live on, was a few left-over lumps of cheese or meat and one saucepan to share.
How did we ever manage without freeze-dried ground raspberry flakes and blast blenders?
Skt – only had choc fondue. Though am now tempted to have a fondue party. But would need pottery dishes to accompany it.
Rusty – too funny
Rusty
in my day they were called ice chests, and yes we had a nice little white picket fence and a hills hoist in the back yard and prams with 1 meter diameter wheels and frocks and bobby socks but we were happy even though we were poor…. (had to live in shoe box middle of road and lick road clean wit tong etc) and you try telling the young folks of today that and they wont believe you
PS lumps of cheese…. we used to dream about having lumps of cheese … lumps of cheese… why we had to sniff titanium dioxide powder through a straw to turn ourselves on …. Titanium dioxide … why we had to roll our own cigarettes from dried out chlorophyll in Daily mirror paper (but not page 3) aaaaaaaaaaaaaaaaaahhhhhh Phooey!
Raver
surely a trendy inner city garage sale would turn up a fondue set? I’d lend you mine but i just decided to go RETRO!
TDK – you’re in Melbourne??? Maybe we need to organise a viewing for RR readers when it starts getting down to the finals…
As for offal, I’m under 80 (and 50) and I don’t mind a bit of offal if it’s nicely prepared and doesn’t look to organ-y (okay, I’m a wimp). Don’t think I would have gone for rare kidneys, if that’s what you’re all referring to… didn’t watch the MC tonight but will try to watch the taped Purchese bit, as he’s a dessert wizard. In fact, am planning a Press Club visit just so I can try his Aphrodite dessert!
That dessert guy could have saved 2 hours and just bought a couple of roll ups.
Press Club is getting a lot of press in this show – now the consultants, whats next, the loo cleaners coming in to do top 3 tips post degustation
Geo really believes he has invented “pure green”
Perfect, Pollywaffle, particularly since I turned over from what looked to be a dull Masterclass to Blackadder! There is no way George has the appeal of Percy, though.
Was dull, not enough excitement to interupt heating up last nights leftovers.
The cheese tutorial though nicely delivered by Will(power), was pretty damning about the knowledge of the top 10 in the cheese stakes.
RR, thanks, have me fixated on Claire’s ‘Virginia Woolf’ now, only just getting over The Others . She really does sound like shes about to walk into a body of water any moment, possibly why she never wears sleeves.
I adore Will Studd – his “Cheese Slices” is on ABC2 before Poh’s show which (shock, horror) is growing on me. Probably since in comparison to Julia and Josh’s attempt it is high-concept uber-charismatic.
TDK There was a time when you could bargain with a juvenile thus:
clean bedroom + washed dog + backyard de-pooped = roughly commensurate with 1 pack of freshly baked KKs ( deluxe mixed pack, mind you)
Was really good for messing with their minds.
Pollw
I think its called soylent green……mmmmmmmmmmmmm soylent green
pollyw
one thing is for sure… she won’t walk ON water
Thanks all for your great comments (and commentary). Justine’s blog has nothing compared to this one RR.
Justine’s blog entries are most definitely screened for “quality”, i.e., she can’t be too critical of the contestants, producers, judges, or anything. Her blog has an agenda and that’s why it fails. I mean, just look at the number of comments she has received so far for her latest post – 7! And it was posted quite a while ago too.
I think the ‘star’ has faded for a lot of last years contestants. If they haven’t ‘made it’ yet, it is probably doubtful that they will. This years lot are moving through and into the publics consience.
Justine’s blog…..who cares?
Tracey
At the end of the day only 2 maybe 3 just MIGHT be remembered out of this current very average crop of cooks. None of them have much more personality than a hypnotised brick and none have really demonstrated anything outstanding with the possible exception of Adam.
Has Adam demonstrated any outstanding culinary ability aside from a good curry, a pizza version of Willy Wonka’s gobstoppers, and the ability to cook 3 fairly simple dishes better than Aaron? I mean, I like him and it’s entirely possible he’s been brilliant so far and his efforts have been edited out (also, I’m know I’m in the minority here but it was really impressive he cooked those three things without the aid of a recipe) but aside from the curry, he hasn’t had a history of wow-ing anyone so far.
I thought the little toffee apples were great – the rest of the dessert : what a lot of faffing around. I wonder how much they charge for it in the restaurant? So labour intensive.
Those kidneys being sliced was positively Hannibal Lecterish.
Eew.
I read in today’s newspaper that the producers are contemplating a live final to avoid spoilers being leaked. I’d love to see it, but can you really imagine watching those cooking challenges in real time? The show will end up being 6 + hours long…
Tara
Aaron has only had one good day. When it came to cooking without the recipe he had no idea. To me at least that proves something
Fides
I’d end up like a hypnotised brick less than half way through. BITE YER TUNG!
Sourkraut – Hasn’t Aaron actually won three invention tests/right to challenge for immunity? His inability to cook without a recipe on some standardish dishes does suggest a lack of food knowledge he should have swotted up (though let’s face it, most of us would run and recheck the recipe for these dishes even if we had a general idea of what to do), but he clearly does have the capacity to innovate and wow the judges (despite George’s dislike of him!).
N T K
Probably right re the invention tests. OK point conceded! I still think the test without the recipe shows the true abilities of a chef and I found that night’s contest more interesting than many of the others.
I also agree most of us would need to run to the recipe my humble self included, but that is not the point, neither you nor I are vying for the title of best chef in the universe.
Leave a Comment