Masterchef The Professionals 3: Deconstruction... I don't trust anything souvide'd... Wobbly pork

[Pebbledashery]

Thread 3 in readiness for next week if thread 2 fills up with the catcher upper watchers

@Pebbledashery

We've seen all manner of turds this evening

Enough about Greggg.

This lot are streets ahead of the week one group

Fatty chicken sauce, no just no

Gregg just repeats what mon and Marcus say privately. Idiot

Mmmm, 'a fatty chicken sauce'. That sounds.......appetising

Blimey that’s about £60 quids worth of turbot there!

Gregg being the biggest turd of all

I don’t like wild mushrooms.

This dude reminds me of the women from 4 non blondes

I'd like this guy if he could only see his way clear to going to a serious barbers.

@OhWhatFuckeryIsThisNow

I don’t like wild mushrooms.

The tame ones are no better either 😣

Mushrooms are gross and I feel like they'd be extra gross with fish. I can understand having them with meat and poultry.

Pine meringue?? No thanks

Pine powder just makes me think of Harpic.

Mmm cremeaux with pine zoflora sauce.

Inspired by things I see?

I'm horribly allergic to mushrooms.. I swell like nobody's business.

Mm chocolate and toilet duck

I wonder if the researchers have a look to see whether they are just cooking something from the menu at work.

Pine powder ! Does anyone remember the Heston Waitrose mince pies where you sprinkled pine powder on and heated in the oven ? It smelled just like pine toilet cleaner.

People who talk about "textures of strawberries" etc can get in the sea.

I think I'm going to have to admit defeat.. I feel really sick and this food on tv is making me feel worse. I'll join you tomorrow chaps x enjoy x

Did that chef just motion to the camera to move back - good on him,

A lot of them seem to be doing these split sauces this year, it's turning into the fashionable thing this time round.

Speaking cock.