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  1. #571
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    I think the same thing about most animals we eat.. As in, who was the first person to spot a pig and think 'oh, all the things I'm gonna make with you..'

    Sorry, off topic! I'm full of odd observations.

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  3. #572
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    Quote Originally Posted by almai View Post
    Isn't lobster brain just called 'mustard' ? and it was pretty much served just like that, as a condiment (cue vom)
    Cue vommie alright! Do you think the judges actually enjoyed tasting such gross "elements"?

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    Yeah I thought it all looked amazing, except for the tongue pieces on top, dunno about those...

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  7. #574
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    Yes..."I need 55 grams of tongue for my dish" is quite possibly the most disgusting thing uttered yet on MasterChef!

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  9. #575
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    I was just in Coles, and I couldn't find sea urchins for sale anywhere!

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  11. #576
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    Quote Originally Posted by J37 View Post
    I was just in Coles, and I couldn't find sea urchins for sale anywhere!

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    What?! Any quail at least?!

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    Next they'll be plating up starfish or insects. Insects are supposedly the latest sustainable food.

    And I thought that pig face plant they used earlier in the series was a bit of a stretch. That has been used as a dune stabilisation plant at my local beach and my dog loves poohing on it. Yum.

    If Georgia cries tonight I'll put my foot through the tv.

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  15. #578
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    harvs is offline Winner 2014 - Spirit of BubHub Award
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    Ewwwww.

    The phrase 'bags of flavour' is starting to grate on me as well.

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    Quote Originally Posted by Elijahs Mum View Post
    It's funny how we all see things differently! the first thing I said to DH was we have to go back to Guilliame so I can try that as it looks amazing! I don't eat birds or mammals but give me any part of seafood and I'll eat it!
    My DH and I were basically the same - next time we're in Sydney we'll have to go to Guilliame. Nom, nom, nom.


 

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