Hi Trashies! Only one episode this week. Bit late, due to some surprise extra duties and babysitting that I had to do over the weekend. Scarily, the Masterchef contestants don’t fight this week, and actually cook something. There is a recap of the beach. Or, the biggest fix in the History of Masterchef, evah! Well not quite. Last season’s ‘oh wait we want Josh back’ moment was a bigger fix. Then there is a brief few ‘I’m going to kill ‘mini number x” embarrassing contestant smack talks. This is old – the only person I’d really be surprised to hear this from would be Beth, and her ass was kicked out a while back. Bri may a bit of a hippy but she has shown her sneaky teeth before. But she is still officially ‘Awesome’. Luca gets excited that he’s ‘the first Italian to make into the top 9′. Top 9 and still more stylish than the rest of usThe mystery box is upon us, and there is one at each mini’s station and one long one in front of the judges. Steady Eddy is thinking it’s a snake or a crocodile and is getting nervous. Don’t worry Eddy neither one would stand a chance against Juggernaut, you’re safe. Instead, the mini’s all have a meat grinder, and under the long box is a huge collection of meat. And some vegetarian proteins for Bri. oh, yummy. Can you imagine though? ‘Gee Mom, whats for tea?’ ‘Tofu sausages.’ ‘I’m going to live with Dad.’ I know cheap supermarket sausages are mostly cereal with a dash of ground up pig parts, but even so, the texture won’t work well. Glamorgan sausages, a vegetarian sausage from Wales that my Dad makes sometimes are fantastic – but they don’t mimic sausage texture, they’re their own dish. Bri has little real hope of making a decent sausage if you ask me. Steady starts talking about himself in the third person, which is always weird. Turns out though there was some alligator meat there so he wasn’t all wrong. Jordan is choosing pork for his sausage, which is a solid choice but when you have Duck and Buffalo available, it feels like using Pork is setting yourself up to walk into one of Bastage’s bear traps. ‘You used Pork when XXXX meat was here? blah blah played it safe blah blah at this stage blah blah disgusting blah blah’ *plate smashed into bin*. Gordy manages to say he’d make ‘Bangers and Mash’ – sausages and mashed potato. TG agrees. Sounds a lot simpler than they usually go. Me, I’d love some Black Pudding sausages (a kind of blood sausage, pork blood and oatmeal), sliced up with fried potatos or hash. Maybe spiced up with chili’s ground into the Black Pudding. That’s a breakfast. A breakfast that’ll kill you before you’re 40, but tasty. Pages: 1 23456
Hi Trashies! Only one episode this week. Bit late, due to some surprise extra duties and babysitting that I had to do over the weekend. Scarily, the Masterchef contestants don’t fight this week, and actually cook something. There is a recap of the beach. Or, the biggest fix in the History of Masterchef, evah! Well not quite. Last season’s ‘oh wait we want Josh back’ moment was a bigger fix. Then there is a brief few ‘I’m going to kill ‘mini number x” embarrassing contestant smack talks. This is old – the only person I’d really be surprised to hear this from would be Beth, and her ass was kicked out a while back. Bri may a bit of a hippy but she has shown her sneaky teeth before. But she is still officially ‘Awesome’. Luca gets excited that he’s ‘the first Italian to make into the top 9′. Top 9 and still more stylish than the rest of usThe mystery box is upon us, and there is one at each mini’s station and one long one in front of the judges. Steady Eddy is thinking it’s a snake or a crocodile and is getting nervous. Don’t worry Eddy neither one would stand a chance against Juggernaut, you’re safe. Instead, the mini’s all have a meat grinder, and under the long box is a huge collection of meat. And some vegetarian proteins for Bri. oh, yummy. Can you imagine though? ‘Gee Mom, whats for tea?’ ‘Tofu sausages.’ ‘I’m going to live with Dad.’ I know cheap supermarket sausages are mostly cereal with a dash of ground up pig parts, but even so, the texture won’t work well. Glamorgan sausages, a vegetarian sausage from Wales that my Dad makes sometimes are fantastic – but they don’t mimic sausage texture, they’re their own dish. Bri has little real hope of making a decent sausage if you ask me. Steady starts talking about himself in the third person, which is always weird. Turns out though there was some alligator meat there so he wasn’t all wrong. Jordan is choosing pork for his sausage, which is a solid choice but when you have Duck and Buffalo available, it feels like using Pork is setting yourself up to walk into one of Bastage’s bear traps. ‘You used Pork when XXXX meat was here? blah blah played it safe blah blah at this stage blah blah disgusting blah blah’ *plate smashed into bin*. Gordy manages to say he’d make ‘Bangers and Mash’ – sausages and mashed potato. TG agrees. Sounds a lot simpler than they usually go. Me, I’d love some Black Pudding sausages (a kind of blood sausage, pork blood and oatmeal), sliced up with fried potatos or hash. Maybe spiced up with chili’s ground into the Black Pudding. That’s a breakfast. A breakfast that’ll kill you before you’re 40, but tasty. Pages: 1 23456