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Masterchef: The Professionals

I just thought it was great that someone argued with the judges. I argued with older people ('old farts') when I was young, too. :thumbs:

I really liked that too, though not especially the bloke himself.

Me & partner also commented that they're often so meek & mild, saying things like 'yeah, I really messed that up when I wanted to impress xyz, I'll go away & do better'.

This kind of thing is watched so much it gets translated into the workplace, when what people should really be watching for workplace tips is Trainspotting & Quadrophenia. ;)
 
I was hoping for a few tips on cooking lamb but most of them served it up raw and inedible. Odd they didn't get more stick for it, not that I'd be looking for Apprentice style abuse on this.

I don't think there's anything offensive about using the phrases like smashed it or nailed it, they're pretty commonly used in non-sexual contexts. I've never heard any of mates use the terms sexually at all, but then we're middle aged :D
 
I told my 7 year old daughter that she had 'smashed it' when she showed me her awesome project about trees the other day. That was outside school with all the mums around. Should I expect a visit from the Paedo Police?
 
No it isn't. I was just commenting that rapey Nutz magazine style comments like smashed it have pervaded culture so deeply that innocent people are using them.
 
No it isn't. I was just commenting that rapey Nutz magazine style comments like smashed it have pervaded culture so deeply that innocent people are using them.
How do you even know what Nutz says? :D

I'm imagining you to be as out of touch with such things as I am. ;)
 
It's interesting the way the contestants use the time with rounds like the critics. There's little penalty for being late so the smart thing to do is take the extra time and make a better dish, like Jonathan did. They remember the dish and forget it was late. Pragmatic, no?
 
It's interesting the way the contestants use the time with rounds like the critics. There's little penalty for being late so the smart thing to do is take the extra time and make a better dish, like Jonathan did. They remember the dish and forget it was late. Pragmatic, no?
Definitely. Surprised two didn't go tonight, tbh. I like Catherine. Full of self-doubt, but a bloody good cook - looks like someone who would never serve somthing that tastes rubbish.

But..... lobster and fillet of beef. Again. ffs I can cook those things. Where's the kidneys and heart and cheek and arse biscuits?
 
I certainly don't agree it's the latter, and think it's verging on hysterical to even suggest it.

I don't mind it tbh. Elegance isn't alway an appropriate response to events.
 
Definitely. Surprised two didn't go tonight, tbh. I like Catherine. Full of self-doubt, but a bloody good cook - looks like someone who would never serve somthing that tastes rubbish.

But..... lobster and fillet of beef. Again. ffs I can cook those things. Where's the kidneys and heart and cheek and arse biscuits?
She's so shy but cooks very well.

You cook lobster and fillet? I'm going to invite myself to dinner....:)
 
I certainly don't agree it's the latter, and think it's verging on hysterical to even suggest it.

I don't mind it tbh. Elegance isn't alway an appropriate response to events.
I've always had aversion to all that blokey talk. Using sporting analogies to talk about shagging, or using shagging analogies to talk about general stuff. Yuck.
I was talking about it with my flatmate and he was saying the same so I'm not the only person to think this.
 
'Nailed it, chef' (re: a dish) &
'Smashed it, chef' (re: a good service)

both mildly irritate me, but they mutated into everyday kitchen slang a while ago now & whatever 'lad culture' or 'bantz' origins they may have once had isn't particularly relevant now. Male & female chefs will commonly use both terms quite happily.

When services go wrong things can take a more sinister turn. There's always been a tradition in kitchens of describing in colourful, grotesque language just how painful a bad service was (which is fine), but I've been casually told on more than one occasion by young male chefs that an entire kitchen brigade has been 'raped' after a bad night - presumably because they were a little busy, or lost a ticket or something.
This problem isn't unique to catering by any means, but having to explain in no uncertain terms to some acne'd fuck-knuckle why it's not acceptable to trivialise rape by comparing it to a few burnt scallops isn't something I really expected to have to be doing in the year 2014.

It's not common, but it does happen, inexperienced kids with too much bravado & bluster who've come out of all-male kitchens mostly. They usually look shocked to be pulled up on it, because it's simply never occurred to them that they could have caused offence. And once they've actually sat down and thought a bit about what they've said, their attitude tends to change rapidly.
 
I've heard some awful things in kitchens. Racist and homophobic stuff too. The worst stuff I ever heard was in a bookshop though.
 
Though i don't think its correct to say that the origins of the use of idioms and words is no longer relevant when used commonly. That's the argument that people will use to justify continuing to use the word gay pejoratively.
 
Though i don't think its correct to say that the origins of the use of idioms and words is no longer relevant when used commonly. That's the argument that people will use to justify continuing to use the word gay pejoratively.
are no longer relevant. more than one origin.
 
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