Useless Thread MDCCCLIII: RIP in Peace Similar Threads

[MetalheadPenguinsFan]

Does everyone still f*** scallops up??

I remember that was always a thing before. It got old quick.

 

[MetalheadPenguinsFan]

SHUT IT DOWN!!!

You, you, you, you, and you

f***ING GET OUT OF HERE

 

[John Price]

Does everyone still f*** scallops up??

I remember that was always a thing before. It got old quick.

yes, every episode has the same f*** ups. scallops overcooked or undercooked, raw steaks, raw fish

these are professional chefs how are they undercooking food so often, at least it was excusable on MasterChef

SHUT IT DOWN!!!

You, you, you, you, and you

f***ING GET OUT OF HERE

Apparently he has gotten more PC and less offensive over time

He used to drop intense insults

I remember when he used to make chefs who undercooked food go out and apologize to customers, or even eat the overcooked food themselves in the dining room lol

 

[MetalheadPenguinsFan]

yes, every episode has the same f*** ups. scallops overcooked or undercooked, raw steaks, raw fish

these are professional chefs how are they undercooking food so often, at least it was excusable on MasterChef


Apparently he has gotten more PC and less offensive over time

He used to drop intense insults

Gordon sold out and got soft??

What a f***ing donkey

 

[John Price]

YA BEEP BEEP GIMME THE BEEP BEEP PIECE OF SHIT BEEP

They forced him to eat 3 risottos with Paige VanZant

 

[Sega Dreamcast]

go to work

I don't work Fridays

 

[John Price]

buying hogwarts legacy

I don't work Fridays

lucky ass

one of them euro 4 day workweeks eh

 

[MetalheadPenguinsFan]

But yeah…the almost always undercooked/overcooked shit is so predictable.

For a bunch of “professionals” you’d think they wouldn’t f*** anything up more than once.

If they’d even f*** up at all….

Plus its the whole principal of “you’re supposed to be a chef”.

How does a chef not know if chicken isn’t cooked? Isn’t that what your fancy culinary school is for?

 

[John Price]

Hogwarts Legacy has a trans character

"WE'LL BOYCOTT HARRY POTTER BECAUSE OF JK ROWLING"

But yeah…the almost always undercooked/overcooked shit is so predictable.

For a bunch of “professionals” you’d think they wouldn’t f*** anything up more than once.

If they’d even f*** up at all….

Plus its the whole principal of “you’re supposed to be a chef”.

How does a chef not know if chicken isn’t cooked? Isn’t that what your fancy culinary school is for?

The thing is for HK they put in like 20 contestants and only 4 or 5 are good. The rest of them are like home chefs, amateurs that Gordon just uses to rip apart

 

[MetalheadPenguinsFan]

It comes off like watching two teams of multiple offspring of @John Price try and cook every week.

Sad.

 

[MetalheadPenguinsFan]

People still care about JK Rowling???

Is this 2004??

 

[John Price]

People still care about JK Rowling???

Is this 2004??

She is making comments that are triggering people

Now people are trying to boycott

 

[Kairi Zaide]

But yeah…the almost always undercooked/overcooked shit is so predictable.

For a bunch of “professionals” you’d think they wouldn’t f*** anything up more than once.

If they’d even f*** up at all….

Plus its the whole principal of “you’re supposed to be a chef”.

How does a chef not know if chicken isn’t cooked? Isn’t that what your fancy culinary school is for?

Gordon asks the doneness to be nearly pin point perfect on each protein. That is not the standard in most restaurants, where being a little over won't bother anyone.

They can't exactly go with "feel" because it's not exactly an exact science, they don't have thermometers, and they can't go with time either because every chicken breast will be different - thickness, initial temperature, etc. Under the pressure they're put in ("I NEED THAT IN 3 MINUTES" but if you dare say you need more to get the cooking temperature right, Gordon will rip you apart), it's pretty understandable.

 

[John Price]

Gordon asks the doneness to be nearly pin point perfect on each protein. That is not the standard in most restaurants, where being a little over won't bother anyone.

They can't exactly go with "feel" because it's not exactly an exact science, they don't have thermometers, and they can't go with time either because every chicken breast will be different - thickness, initial temperature, etc. Under the pressure they're put in ("I NEED THAT IN 3 MINUTES" but if you dare say you need more to get the cooking temperature right, Gordon will rip you apart), it's pretty understandable.

They can do the touch test for doneness

 

[John Price]

i don't know why you like HK so much it's clearly the worst out of all the gordon ramsay shows

 

[John Price]

the season finale was filmed over a year ago

hurry up and watch the finale @Zaiden Shogun

 

[MetalheadPenguinsFan]

She is making comments that are triggering people

Now people are trying to boycott

She’s made her millions. I doubt she cares.

 

[John Price]

 

[TheGreenTBer]

Does everyone still f*** scallops up??

I remember that was always a thing before. It got old quick.

real talk, they are not a thing that beginners should be attempting on their own.

If you overcook them by 15 seconds they can turn to rubber. seconds.

 

[Sega Dreamcast]

lucky ass

one of them euro 4 day workweeks eh

I still work 40 hours, just four 10 hour shifts

She’s made her millions. I doubt she cares.

She's a ghoul that could just enjoy her money and live an amazing life, but chooses to dedicate her time and money to opposing trans rights

 

[Sega Dreamcast]

Imagine having endless money and wasting your time posting awful shit on social media (or this message board)

 

[Satan]

fellas whos here

 

[John Price]

 

[John Price]

Imagine having endless money and wasting your time posting awful shit on social media (or this message board)

 

[PanthersPens62]

fellas whos here

Fins up!