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Oct 2009
9:18am, 9 Oct 2009
27 posts
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Steely eyed man is through. A case of taking himself a little too seriously me thinks. Go on, smile.
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Oct 2009
11:43am, 9 Oct 2009
292 posts
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Hooray! The lemon-sucking woman was back! Aren't food critics some of the most horrible people you've ever seen?
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Oct 2009
12:10pm, 9 Oct 2009
17,954 posts
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Toks
i agree with u, J-Lard
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Oct 2009
12:22pm, 9 Oct 2009
293 posts
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They're just soooo smug and self-satisfied.
Mind you, I'm not sure I'd have wanted to eat that grey smear of potato puree....
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Oct 2009
12:30pm, 9 Oct 2009
32 posts
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I need to ask a question. When they do the classics test, are they actually given the recipes on a recipe sheet? Or did I dream that? Surely they should know how to make these things already...
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Oct 2009
12:36pm, 9 Oct 2009
294 posts
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Yes they get given them. I'm quite surprised by what are considered classics though. Eel stew anyone?
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Oct 2009
12:38pm, 9 Oct 2009
33 posts
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Yeah, that was a bit odd. So what's happening now? On to the semis?
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Oct 2009
1:08pm, 9 Oct 2009
514 posts
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leyburnrunner
my mother warned me about women like roux's scary domanatrix assistant.
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Oct 2009
1:35pm, 9 Oct 2009
3,478 posts
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Big Al Widepants
"get that garnish on the plate NOW"
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Oct 2009
1:46pm, 9 Oct 2009
7,231 posts
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hammerite
I think the classics generally come from Roux's background. They probably serve a lot of those sorts of things at truck stops in France!! and therefore considered a classic.
You also hear of a lot of top chefs working in France for a few years, so perhaps the top chefs would regard them as classics, but a lot of standard British chefs may not have the contintental background or experience - so they test the interpretation.
Sometimes I do wonder where these chefs work, I bet some of them do no more than boil in the bag pre made stuff in Wetherspoons, where as some of them probably work in quite good places. Also are they considered head chef where they work or considered as promising soux chefs?
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