Ridikzappa 4:38 Sat Oct 17
Gregg Wallace
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After selling cabbages to some of London's top restaurants, this smug arsehole has taken it upon himself to splatter his gurning, ballbag-like mug all over the telly.
Now fronting some tedious programme about harvest time
More reason to end the BBC.
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Replies - Newest Posts First ( Show In Chronological Order)
Nurse Ratched
7:03 Sun Oct 18
Re: Gregg Wallace
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Pots. Have a go at pots. Soon to be all the rage, apparently.
I, er, recommend an outdoor kiln in your case.
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WHU(Exeter)
6:12 Sun Oct 18
Re: Gregg Wallace
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I know, I hadn't done myself justice, probably tried to use too many ingredients, but ended up letting myself, my region and the memories of my Nans carefully prepared dandelions down.
Why are there so many tears on these programmes?
That Australian one certainly knows his 'acidity', first thing he picks up on, the 'acidity'.
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Nurse Ratched
5:57 Sun Oct 18
Re: Gregg Wallace
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An emotional rollercoaster.
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WHU(Exeter)
5:56 Sun Oct 18
Re: Gregg Wallace
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I had a go at it at home.
MY JOURNEY ended when half a dozen burnt primroses set the fire alarm off.
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Nurse Ratched
5:47 Sun Oct 18
Re: Gregg Wallace
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I am salivating, here.
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WHU(Exeter)
5:44 Sun Oct 18
Re: Gregg Wallace
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If I had the money, I'd love to go to one of those places.
Stick the restaurants headphones on to truly capture the moods of the courses, lick some locally sourced slab of stone as a starter, before fretting a load of petals stuck between your teeth.
maybe finish off with a piece of bark.
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Nurse Ratched
5:30 Sun Oct 18
Re: Gregg Wallace
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Which of us hasn't marched straight past the Star of Bengal in favour of picking off and snacking on the begonias in the hanging baskets outside Foxtons estate agents? I know I have.
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WHU(Exeter)
5:23 Sun Oct 18
Re: Gregg Wallace
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It reaches it's peak, when they end up in some place in France in the middle of nowhere, with flowers constituting three quarters of the plate.
"Mmmmm, this is delicious"
Yeah, course it is.
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Nurse Ratched
5:14 Sun Oct 18
Re: Gregg Wallace
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Tch! Silly barks.
Wouldn't get an Indian chef titivating about like that. Sprinkle of chopped coriander leaves over your bhuna if you're lucky, and the grub is all the better for it.
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Bungo
5:00 Sun Oct 18
Re: Gregg Wallace
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Nurse Ratched 12:36 Sun Oct 18
Have you seen this one? World's gone barmy when people are twatting about with food to this extent. They should all be just wiped out and replaced with more Indian restaurants.
http://www.bbc.co.uk/programmes/p033j298
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Russ of the BML
2:49 Sun Oct 18
Re: Gregg Wallace
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He's been all over the telly for fucking years. Have you just realised?
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Nurse Ratched
1:55 Sun Oct 18
Re: Gregg Wallace
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The Super Bowl.
Surely?
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cholo
1:42 Sun Oct 18
Re: Gregg Wallace
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best budding potter
What a shit title, one off the top of my head - Top of the Pots.
I'm sure you lot could do much better than that.
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Nurse Ratched
1:24 Sun Oct 18
Re: Gregg Wallace
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Excellent.
Sales of clay and wheels will rocket, because throwing pots on a wheel looks REALLY EASY when you see professionals and good amateurs do it, but in reality it is bloody fiendishly tricky. I should know...
Confession time: I have an O Level in Ceramics (my only frivolous choice, but my parents were not sensible enough to tell me not to be so bloody stupid). I quickly gave up trying to throw pots on the wheel and ended up mainly sculpting. Much easier.
Expect many second hand potter's wheels, leftover clay and glazes to be listed on eBay come Spring.
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overbyyer
1:14 Sun Oct 18
Re: Gregg Wallace
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From the BBC website:
"Making is set to be the new baking on BBC Two as Sara Cox presents the search for the UK's "best budding potter".
The Great British Pottery Throw Down is part of a new season of BBC Two season programmes announced on Tuesday.
Made by the team behind The Great British Bake Off, the six-part series aims to find pottery's hottest stars."
Pottery's hottest stars.............
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overbyyer
1:03 Sun Oct 18
Re: Gregg Wallace
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And we've now got one about Pottery to sustain us over the winter months.
POTTERY.
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Piss Flaps
12:54 Sun Oct 18
Re: Gregg Wallace
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Wallace is the undisputed King of Coleslaw with is knowledge of garden produce combined with finely tuned slobbering palate
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Far Cough
12:46 Sun Oct 18
Re: Gregg Wallace
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Indeed, you can shove your Nouveau Cuisine straight up your date hole
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Nurse Ratched
12:36 Sun Oct 18
Re: Gregg Wallace
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Bungo, I expect that's why they go over the top making the grub look priddy.
Who bothers with all that at home? I am a fair cook, but at my gaff the food is whacked in bowls, put on the table and people dole out their their own onto their plates. Or I dollop various components next to each other on the plates and pass them over. If you're lucky I might get a spoon and push a crater into your mash for a gravy pond.
There is no stacking, no artful drizzling, no dabs of sauce round the perimeter of the plate like drops of blood from a crime scene, nothing gets blowtorched, no steaks are pre-sliced (I do my guests and children the honour of assuming they know how to wield a knife and fork) and no sprigs of parsley. Surely the food would be stone cold if you faff around with all that nonsense?
It generally tastes nice, though.
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ajc123
11:40 Sun Oct 18
Re: Gregg Wallace
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Bungo excellent last sentence.
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