Masterchef The Professionals : Thread 3

[Pebbledashery]

Here we go

I've just had an end of sourdough, roughly toasted burnt, a pickle and an egg. Living the life.

I did have leftovers for dinner but it involved taking them out of the plastic takeaway containers and heating them up in the microwave.

Isn't a smoking gun something Perry Mason stuns the jury with at the last minute, proving his client didn't push his step-father off the Chrysler Building?

@EsmaCannonball 🤣🤣

Anna "layered with flavour" count at least 4 times tonight so far

Can suggest adding a ladder hand gesture to Anna bingo card?

Gabriella does realise Sagar's also in this competition, does she?

No matter what anyone does.. I'll never like rhubarb

Terrible stuff, rhubarb. I find it deeply suspicious.

She didn't literally go off piste though did she Marcus?

Just can't eat i

Pearl barley is pretty dull.

I like pearl barley but it's the kind of thing that needs cooking for about six hours in a stew.

Dammit Anastasia. I didn't tell anyone you were my favourite and you've gone and flubbed it anyway.

Feel a bit sad for Anastasia, I really liked her but I think she's going.

Garlic bread two ways, toasted and crumbed , with a purée of all the other ingredients smoked with a bit of hay I have foraged from the guinea pigs.

Straight through to the next round.

Mmm oil slick soup.

I mean, if you came from Peru those guinea pigs could count as leftovers.

Garlic bread two ways, toasted and crumbed , with a purée of all the other ingredients smoked with a bit of hay I have foraged from the guinea pigs.

Straight through to the next round for you Viques. 😊

Call me crazy, but personally I prefer my fruit uncompressed.

Great minds Grouchy. 😃

I thought they looked worried…..

That is a sparse looking dish.

Would the Guinea pigs be smoked along with their hay ?