Remember that time you tasted food with mold?
This is usually a coincidence, but anyone who has experienced such a bite will never forget it.
I mean a threatening fungal mold that develops on food, which remains unattended for a long time after production - it absorbs moisture, accumulates bacteria, spawns toxins and destroys appetite.
The hue is greenish, the texture is velvety and the taste stinks.
Oh, how stinky it can be.
The easiest and healthiest and wisest thing would be to throw the rotten food in the trash, get rid of the stinking garbage bag quickly and find a replacement that will satisfy us.
But there are also those of us who like to get smart, who prefer to ignore the effects of the passing of time - and they will gently cut the moldy parts and cook from the leftovers a new dish.
Whereas, it is advisable to find out how "Master Chef" handles the mold that has grown for her within the most chewy format on our television.
The tenth season of Cooking Reality opened yesterday, and despite the round branding, it tastes the same as all the standard seasons that preceded it.
"In the decade of the decade, we presented the contestants with the biggest challenge so far," Chaim Cohen exaggerated at the beginning of the episode.
The fact that the chefs are selling us the "season of the decade" is supposed to hint at solemnity, but apart from forced nostalgia and recycled food, nothing new has been served to us.
Basically, there was one thing.
Introduced to the team was Ruthie Brodo, who was introduced as a refreshing reinforcement to an old team of referees, most of whom have not moved from their chairs since their debut season.
The limited chef monopoly that dominates exclusivity in reality shows in the country does not really allow for ups and downs, generational change and the entry of young talent, so when you already want to update, then Brodo is the default.
Default.
Ruthi Brodo, Photography: Screenshot
"Master Chef" strives to remain relevant, but sweats like a bottle of cold cola left in the Israeli sun for a few minutes.
Last night we auditioned for a hitchhiker who made an exit but fell in cooking goose breast, Italian with Jewish roots (who happens to be David of Sivan Rahav Meir), and in the best tradition there was also one who cooked Moroccan food reminiscent of her grandmother.
We have been fed this dish for ten seasons, so even Ruthie Brodo will not be able to eliminate mold that has accumulated for so long.
Master Chef - Season 10, Rainbow 12, 9:15 p.m.
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