Try this technique: cooking the meat

Some observations about My Kitchen Rules:

* some of the recent shows where they have had teams cooking outdoors for groups of people (school kids, constructions workers) have featured the teams doing lengthy food preparation in the full sun.  Doesn't this seems a sort of risky undertaking when you're dealing with seafood in particular?    I mean, maybe it's not quite as bad in southern cities, but take 30 minutes to get a bucket of green prawns peeled under the Brisbane sun, and you might be making My Kitchen Risks Food Poisoning.   Or am I just being misled by editing? 

*  Further along these lines, the show does feature to an almost disturbing degree the amount of food touching that goes on in the kitchen.   Hands on pre cooked food is ok, but when they start doing things like touching the (barely) cooked meat to tell how warm is it after it is plated - well, it seems too much to me.  (Of course I realise that we are probably just all better off not knowing what goes on in restaurant kitchens, but still...)

*  A recurring theme of the show seems to be "cooking show contestants fear overcooking - but have less fear of salmonella."  I'm starting to lose count of the number of times that it's not just me saying "but that meat's barely cooked!", but the judges on the show are noting it too.  The mother and daughter team's home restaurant lamb was a big offender:  sure lamb is often served pink, but lamb rare is an unpleasant thought for many people I am sure.   (Rare beef is more acceptable.)   Last night their lamb was being returned as being too cold on the plate.  "Try cooking it more!" I exclaimed at the TV.

OK, glad I've got that off my chest.

I'll be very upset if the science-y couple lose out this week.   Even though they did undercook chicken.  (Erk).

Update:  I forgot to mention, last night, my daughter (aged 11) did not take the ad for New Idea with the story "Carly and Tresne are married" at all well.   The shock of this is, I suspect, going to be a hot topic amongst many girls in the schoolyard today.   

Update 2:  can someone please buy perpetually unhappy Irish cook "Colin" a good bottle of shampoo and conditioner?   I must admit, though, given that Pete and Manu probably give children considering a cooking career the false impression that all chefs are sophisticated and friendly, Colin rectifies this by showing a bossy, cranky chef who you really don't want to be around all day.

And speaking of hair, that style of haircut that Manu wears is trendy now - but how much work does it take to keep it in place?