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Message: [QUOTE="alp, post: 125494, member: 4658"] I doubt it though, Logan. The ocean is a vast place. I sat there yesterday channel surfing and stopped at Professional Master Chef. The Brazilian got a terrible roasting for putting a cooked bird in the same tray as the carcass. He had a rude telling off. But he was really a dessert chef.. Sad. The pressure was immense. Not to say the judges talked to you and you had to work at the same time. The signature dishes were seriously demanding. It never ceases to amaze me how much butter they use to cook here. I prefer olive oil as it should be healthier as it should have a higher boiling point and the nutty flavour is just stunning; butter has a silky texture, but when I see a lump of butter, I think of lard!:eek::cautious: [/QUOTE]