Beautiful French and Italian bakes on this week's Great British Baking Show, Collection 11 E9, "Patisserie Week"! Join us as we talk through our favorite bakes, stand out moments and maybe a prediction or two! Be sure to listen in on the fun this week for Collection 11 E9,"Patisserie Week".
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[00:00:00] Hey everyone, welcome to our bonus edition of Strange Indeed dedicated to the Great British
[00:00:11] Baking Show.
[00:00:12] This week we are covering collection 11 Episode 9 Patissa Reweak.
[00:00:17] Ooh, I like that little flare windy.
[00:00:20] Alright well the three of us are back this week for the semi-faceted.
[00:00:26] Fucking Patissa Reweak.
[00:00:30] I've been so looking forward to Patisserie Week just because like the detail and like everything
[00:00:40] was fucking sweet and it was like, it was, oh pastry, yep no fucking flons, no goddamn
[00:00:49] kishas, no anything that's gonna taste like fucking Alex.
[00:00:53] I mean last week I was so sorry to have missed last week because like as soon as I watched
[00:01:00] it I was like oh my god all of this savory stuff sounds amazing.
[00:01:07] It did.
[00:01:08] Yeah right up your alley.
[00:01:10] Fucking those sausage those sausage rolls.
[00:01:13] Oh my god.
[00:01:14] I'm like sent me a message like I'm still thinking about those.
[00:01:17] Not saying for all.
[00:01:20] Where do we find one of those?
[00:01:23] Yeah where do I find them or where the heck do I give those recipes because they didn't
[00:01:29] put on the bake off website you know they'll usually take one of the recipes from that
[00:01:37] week and they'll post it and I was like oh I really hope they post one of those like sausage
[00:01:41] recipes and no they didn't probably save in that for the next cookbook.
[00:01:46] Yeah I wish it.
[00:01:47] I wish that Josh's sausage roll will like like Josh's would look really bloody good and
[00:01:55] it was, I mean I was literally salivating 10 minutes into the episode just like oh my
[00:02:01] god why am I watching this hungry?
[00:02:04] This is ridiculous.
[00:02:05] That's you know they that's mistake Greg we know better.
[00:02:08] We know but I just like.
[00:02:11] Then I go to the fridge and I'm like oh you know what I could no I'm not I'm not just
[00:02:16] gonna spend 10 minutes am I gonna spend any time cooking something I'm just gonna eat
[00:02:21] some craft because I know that I can't live up to the amazingness that I'm sure was in
[00:02:27] those rolls.
[00:02:30] I know I know I can't measure it to those either but you know we'll give it a try one
[00:02:36] day.
[00:02:38] Okay so let's talk about Petisserie Weeks here we are in the semi finals we only had
[00:02:43] four bakers this week starting with the signature bag they were tasked with creating 12
[00:02:52] financiers I hope I'm pronouncing that sound good with these fancy you know French
[00:02:59] Italian.
[00:03:00] Very fresh.
[00:03:01] I would have said that I'm finance here.
[00:03:07] So I don't recall having seen these before but after so many seasons of you know this
[00:03:12] show I could they could have very well had them but these were some really lovely small
[00:03:18] sponge cakes that they said are typically made with ground almonds with a crisp egg shell
[00:03:23] exterior and a moist interior and they normally have two different flavor combinations.
[00:03:28] They did want something that was a little unusual they of course we're in the semi finals
[00:03:34] in this Petisserie Week like you were saying Greg they have to be very highly decorated
[00:03:38] they have to be perfect and of course they have to be full of flavor.
[00:03:42] So who wants to go first as far as what what you thought about the signature bake in the
[00:03:48] bakers I will jump in because I loved the fact that everybody had very specifically almost
[00:03:58] countering tastes in from one to another.
[00:04:03] So they would have one that was like I'm going to call it like more of a I'm going to
[00:04:10] call it a dark flavor even if the cakes weren't in fact dark but it'd be like the the
[00:04:18] matcha or pistachio or the tiramisu or the hazelent coffee like a dark flavor and then
[00:04:26] they had something countering it with like the mango lime mango lime coconut or the raspberry
[00:04:31] pistachio and the vanilla orange I think there's another I think Josh's second one was a chocolate
[00:04:38] I had needed to look up what bake well inspired was I didn't I should have looked it up but
[00:04:44] I didn't but the chocolate orange versus the like Josh kind of had two dark herb ones
[00:04:54] just in my head not from any reality but just what I but expect them ahead.
[00:05:00] But I love the fact that they had such contrasting flavors and even foot contrasting types of
[00:05:09] flavors from a a fruity citrusy one to a chocolate or a coffee or something like that.
[00:05:19] I was very impressed and I the fact that the fact that Dan got a handshake I don't
[00:05:26] did he get it on the matcha or did he get it on the second one I feel like he got it
[00:05:30] on the second one.
[00:05:31] It was the second one but I was unsure if it was for the whole thing or yeah it was
[00:05:36] the whole shabang I was like that's how you want man if you put matcha in there and
[00:05:40] and you got a handshake that's god damn impressive.
[00:05:44] Yeah.
[00:05:45] Yeah.
[00:05:46] I think he probably wouldn't have gotten the handshake if they both weren't really good.
[00:05:50] You know?
[00:05:51] Mm-hmm.
[00:05:52] Mm-hmm.
[00:05:53] The one thing the one thing that I did notice that they kept that a couple of them specifically
[00:06:00] suffered from was that they made the sponges a little bit too large in comparison to
[00:06:08] the cream and I think of these these financiers.
[00:06:14] It's funny because Paul and Prue and Noel all pronounced it differently.
[00:06:20] I believe that Paul said financier and then Prue said she didn't even say the last quarter
[00:06:27] of the word it was like phonyxome and then in the Noel said it with a little bit more
[00:06:34] than it was a financier but it might have even included an hour.
[00:06:39] I don't know but I was like man what the hell do you say?
[00:06:44] Oh all right finance people those are bakes.
[00:06:48] All right I guess.
[00:06:51] It reminded me of like air equivalent was like pound cake.
[00:06:57] My mother-in-law used to make pound cakes that had an almondy taste to them.
[00:07:02] I have no idea she didn't leave any of her recipes behind but they were amazing.
[00:07:09] I doubt she made them with brown butter like this is the specific thing that-
[00:07:14] Let me just say brown butter is freaking amazing.
[00:07:16] Yeah I doubt she did that but they but that's sort of what it reminded me of as little
[00:07:21] pound cakes.
[00:07:23] Mm-hmm.
[00:07:24] But then like and I just because I enjoy many many cakes.
[00:07:32] The pound cakes are typically a little bit more dense.
[00:07:35] They're still moist on the inside but they're a little bit more dense.
[00:07:40] It's not like an angel food cake like that's what I think of when I think of the sponges
[00:07:44] which are like an angel food consistently.
[00:07:47] I don't know.
[00:07:50] Well it was hard to tell by looking at them but they said a crisp egg shell exterior
[00:07:57] with a moist interior.
[00:08:00] So they just look like little cakes to me but again it's on camera and I know they get
[00:08:08] close up but it's still kind of hard to really kind of appreciate.
[00:08:12] You can't feel it you can't take your knife into it like they can but that's how they're
[00:08:17] supposed to be.
[00:08:19] Yeah what I think of as the egg shell exterior is almost like a macaron where you can hold
[00:08:29] it but if you squeeze too hard you're going to crack it and squish it.
[00:08:35] And I didn't get that from these.
[00:08:37] No they just look cakey.
[00:08:39] It looks cakey.
[00:08:40] Yeah which is good.
[00:08:41] I mean I'm not going to complain about cakey but yeah I'm not to be what they were looking
[00:08:47] for.
[00:08:48] Yeah so maybe my eggshell exterior is a little bit different than they are expected eggshell
[00:08:53] exterior but there was another one.
[00:09:00] So an amuse bush is what I would compare this to and I get a bit of a bit of a bit of
[00:09:05] a bit more savory and these are I guess a bit of a bit of a bit of a sweet.
[00:09:22] And so yeah I totally dug it.
[00:09:26] I will say that sorry I have to access my notes.
[00:09:32] I mean I've said it before but the tiramisu flavor that Maddie had brought I was like
[00:09:38] yeah yep yep I'll take the shit out of that.
[00:09:43] But Josh's and the fact that it was like baked like the raspberry was like baked through
[00:09:51] I think it was raspberry was baked through the actual cakes themselves or the sponges
[00:09:58] themselves.
[00:09:59] I was like hmm that also looks very very good.
[00:10:04] Hazel nut chocolate and orange right up my alley.
[00:10:07] That sounds really good.
[00:10:08] Yeah that sounds like all of them look like they I thought they all did a really good job
[00:10:12] and even though you know Maddie's was a little bit over baked and you know they suffered
[00:10:20] from the size like the too much cake.
[00:10:26] I think that I think that it so Tasha's was like she suffered in the signature right.
[00:10:35] She had the hazel nut coffee.
[00:10:37] All of them.
[00:10:39] She had the raspberry pistachios sponges with the raspberry Swiss meringue buttercream and
[00:10:45] then hazel nut and coffee as well.
[00:10:47] They liked their flavors chocolate coffee.
[00:10:49] Yeah her flavors.
[00:10:51] She had trouble with the one buttercream.
[00:10:54] Oh yeah the currant did raspberry one.
[00:10:56] The raspberry buttercream yeah she said was curdled.
[00:11:00] Well she said that and then Paul said something and he didn't say it was off but he said
[00:11:06] that's some use some.
[00:11:07] One was slightly over baked and pistachio I think yeah.
[00:11:14] And they overall they probably didn't look as neat.
[00:11:19] Right.
[00:11:20] I personally thought Josh's looked the best like they look a need us.
[00:11:25] Has excelled aesthetically beautifully.
[00:11:28] I mean like just everything he's produced in the last sorry every non technical that he's
[00:11:36] produced in the last six weeks has been flawless.
[00:11:40] Even in the technical today looked beautiful.
[00:11:43] Right you're right you're right.
[00:11:46] It's shocking that this was only the second time that he got star baker.
[00:11:52] I think he's been pretty consistent for a lot of weeks and has really put out some really
[00:12:02] beautiful even if it was flavors.
[00:12:04] But I wouldn't love so much just the presentation how beautiful something is I think he's been
[00:12:11] pretty consistent most.
[00:12:12] Was it botanical week that he had all like the sunflower and the tree or it was I remember
[00:12:20] going goddamn dude that's a work of art.
[00:12:24] Yeah yeah.
[00:12:25] I mean that you made out of bread or dough or whatever she's like Jesus Christ man like you
[00:12:32] are a fucking artist.
[00:12:37] What about you Wendy did you have some favorites from the signature?
[00:12:41] I thought it was really cool that Dan despite having some challenges he is sticking to his
[00:12:50] Asian flavors.
[00:12:51] He his was Tonka bean pink peppercorn matcha and pistachio and Paul you could see Paul
[00:13:00] was like why are you doing this dude and then he loved it.
[00:13:06] And I really think that's great I think I think we just said last week you and I reme
[00:13:10] up.
[00:13:12] That when Dan has a tough week he kind of pulls back and shows a lot of restraint and
[00:13:18] I think that's what he was doing this episode and he usually does better when he has a little
[00:13:24] restraint.
[00:13:26] But overall I thought it was really nice.
[00:13:28] I was so nice to see him get a handshake.
[00:13:33] His stuff looked great.
[00:13:35] He's been good since the beginning.
[00:13:37] I feel like in the first two weeks we were like hey like this is a guy to watch for.
[00:13:42] Like technically he's good and he and I can't remember who it was that had the she was very
[00:13:54] unapologetic.
[00:13:55] I can't remember what her name was but she was just like Dana.
[00:14:00] Dana Dana had the way out their flavors and they were willing to take risks and Dana
[00:14:06] eventually it kind of fell in honor but Dan absolutely is come through on some things
[00:14:15] where Paul was like why?
[00:14:18] But why would you even say the word curry in this thing?
[00:14:22] It's sweet thing that we're talking about.
[00:14:26] I think Josh really sticks with classic looks, classic flavors and I think that has really
[00:14:35] served him well throughout this competition.
[00:14:38] I agree.
[00:14:39] Yeah it's like everything they say about Dan just do fewer things.
[00:14:44] Why take the risk or whatever Josh like yeah I'm going to do that.
[00:14:48] I'm going to listen to what he's talking about as far as Dan goes.
[00:14:51] Exactly.
[00:14:52] Yeah exactly.
[00:14:53] And I'm going to have time to do it.
[00:14:56] Twice Star Baker and has been in line for Star Baker I think five times like he's been
[00:15:01] up in the top two that they're talking about.
[00:15:05] And like when I could not, it's not even fault.
[00:15:10] It was just like talking about the week.
[00:15:14] I was just like I mean Star Baker's Josh.
[00:15:17] Like there wasn't even the competition.
[00:15:19] Like it was who excelled the most and it was Josh.
[00:15:24] Yeah.
[00:15:26] Yeah these were I thought interesting little desserts and I thought they were all, they
[00:15:35] all looked really good.
[00:15:37] You know as far as the flavors I would definitely try them all.
[00:15:40] I was intrigued by Dan's usually his flavors are a little bit.
[00:15:45] I'm like I don't know.
[00:15:46] I would try it for sure but I'm not sure they're at my alley, but you know I feel like
[00:15:49] you know if you know where your flavors you can know how to put things together that are
[00:15:54] going to compliment each other.
[00:15:55] It's like when he was talking about the matcha he's like I'm only putting in like a teaspoon
[00:16:01] or you know to Paul and he's like well then why are we even adding it?
[00:16:04] Why are you even bothering?
[00:16:05] And he's like well it just you know gives that nice little you know it helps the flavor
[00:16:09] of the pistachio.
[00:16:10] Just gives it that little hint of something you know to the pistachio and I'm like you
[00:16:13] know I never I wouldn't have I don't know that you know and so I would you know I'm
[00:16:17] not a huge matcha fan but you know I would certainly try that and I'm intrigued by it.
[00:16:23] So especially after Paul's reaction to it I want some.
[00:16:27] Yeah absolutely I love that.
[00:16:29] I just I love that Dan was like well you know probably would have been helpful to know
[00:16:34] that he didn't like much of before this but we're in now and he's like you know he's
[00:16:39] determined to like Winnie Mover with you know with something a little different with
[00:16:42] his flavors and he did and I thought it was great and I'm glad that Paul was big enough
[00:16:46] to like yeah that was good you know.
[00:16:49] I think it's so impressive when somebody basically just says well I understand that you
[00:17:00] don't like that FU I'm going to do it anyway and by God I'm going to impress the hell
[00:17:06] out of you and I just like I absolutely love it and the the matcha specifically I think
[00:17:18] that the matcha because of the kind of the bitter-ish taste I can see where he would think
[00:17:27] that it would almost like boost the again the undertone of pistachio.
[00:17:34] I don't know anything about baking or anything about what we'll do to flavors but I can
[00:17:41] see the idea of and just because my ex-wife was a photographer I can like when you have
[00:17:49] a bright contrast to a dark contrast if you have something in the middle that is that
[00:17:55] kind of like lets you it doesn't make the difference as stark it kind of meets the difference
[00:18:01] I can see how it would possibly conceptually do that as a hey this is a dark tone or a dark
[00:18:13] flavor and I'm going to just pipe it down just a little bit in it and like the pistachio
[00:18:19] is very dark and so pop it up and you got anyway.
[00:18:23] I know that was me babbling a bunch of shit but I was actually really impressed and I think
[00:18:29] that was flavors especially I don't know what talk of being is I'm assuming something like
[00:18:33] vanilla bean no idea but I was just I was like the contrast of vanilla bean to the matcha
[00:18:40] because the very vanilla E flavor which would be like a very sweet and then something
[00:18:46] that was not quite as sweet it would kind of offset it a little bit like that's I think
[00:18:51] it's oh man now I'm hungry can't damn it.
[00:18:56] I know I know and I shouldn't be I've stuffed myself before recording in in preparation knowing
[00:19:04] that we're going to talk about all this great food.
[00:19:09] One of my favorite moments that came from the signature was Dan had finished his and I
[00:19:20] think that was it this one that he that he helped.
[00:19:24] Sorry let me backtrack it was it was where he had given some words of encouragement to
[00:19:29] talk to tell they've really gotten close and there are real support for each other.
[00:19:34] Yeah, absolutely.
[00:19:36] Yeah it was I and that's what makes you know and I've said it time and time again what I
[00:19:42] think for me what really a part of what makes the show really great anyway is how the
[00:19:46] bakers you know always lived each other up and if what I'm feeling kind of down or has
[00:19:51] like a low moment there's another one there to kind of lift them up and I went Tasha
[00:19:56] was so upset about her raspberry Swiss meringue better cream.
[00:20:02] She said it was curdled she's like oh it's curdled it's you know my Swiss meringue better
[00:20:06] creams curdled and Dan walks over and he goes that's okay my moose is lumpy.
[00:20:11] Yeah he just got to give her a little hug and like it's okay you know and I just I was
[00:20:15] like oh Dan that was just you know he's like hey if you get knocked for that I'm probably
[00:20:21] getting it knocked for that so it'll put us all you know kind of one even ground there
[00:20:24] a little bit and just try to make her feel better.
[00:20:27] They're so supportive of each other it's really nice to see.
[00:20:30] I know I love the respect they all have for each other and encouragement and you know
[00:20:37] how they try to help each other and yeah it was really great.
[00:20:42] All right let's go into the technical challenge which I'm not going to go out on a lemon
[00:20:50] pronounce that it's basically an apple tart.
[00:20:52] Yes, the tart's a palm I don't know.
[00:20:55] Yes thank you Wendy I'll let you handle that one.
[00:20:59] But proof kept calling it an apple tart so I feel okay in saying that.
[00:21:04] So she said it was her favorite dessert it was absolutely beautiful.
[00:21:08] They what it is yes gorgeous they wanted to be made with a short battery pastry with
[00:21:14] the frangipan and apple puree feeling with apple slices delicately arranged which wow
[00:21:21] that one that they showed when they always show that example for the technical because
[00:21:25] you know they're sitting there describing it telling the bakers what they are no all
[00:21:28] or Allison are you know telling them what they have to do and I'm just like oh I'll
[00:21:32] have a clue I can't wait to see what the heck this thing's supposed to look like because
[00:21:35] it normally does not look like whatever I've made up in my head as they're talking about
[00:21:40] it so this was just absolutely gorgeous but there were there were some struggles what
[00:21:47] did you guys think about the technical.
[00:21:49] I really think Tash was really just getting in her head and yeah she seems like
[00:22:03] she is constantly thinking of the next thing instead of what's in front of her like she's
[00:22:11] constantly putting so much pressure on herself like why didn't do so good in the signature
[00:22:17] so now I really got to bring it here and she just gets in her head and we've seen her
[00:22:24] kind of do this before and I think it grows exponentially so that by the time she gets
[00:22:30] to the show stopper she's really anxious and it was hard watching her struggle today
[00:22:40] and she's done so well and she has so much to be proud of
[00:22:45] 100% I really struggled in this in the technical.
[00:22:50] I think that the hardest part here is and I get it it's technical it's the
[00:22:58] blind bake your pastry but very specifically I think that what she had the biggest issue with
[00:23:06] was the fact that she didn't have a soggy bottom she had like a soggy top half
[00:23:12] and it was apples weren't sliced thin and I mean she was not hitting it
[00:23:20] and it does seem like it was a hard challenge it had three different bakes yeah I like that was
[00:23:26] yeah it was like how the ever living fucker you're gonna expect someone to make this unless they've
[00:23:33] made it before and and build it up to beautiful and and again Josh was stunning I keep using
[00:23:41] the same goddamn word excuse me stunning because it's just like are you a fucking serious man
[00:23:49] did your man also like leave leave you a list of what literally every bake was supposed to look like
[00:23:56] after you got done when when she passed you know the technicals some this is where definitely
[00:24:06] maybe some previous either skills or something that the the bakers can draw from
[00:24:13] you know like okay I've not made one of these specific like challenges or bakes but I've made
[00:24:21] something similar yeah something like that and and this one I think really kind of and I think
[00:24:30] Tasha I so agree with what you said Wendy I really think Tasha got on her own head because she's
[00:24:35] done better at some technical challenges before not always but before and I really think this week she
[00:24:41] just she did get in her own head and like it was it was so hard to watch because she was beating
[00:24:46] herself up so much and I just kept one just like just give her a hug and say please stop saying these
[00:24:52] things about yourself you know you were so talented and the fact that you got this far you know
[00:24:57] you're just you're just having an off week it's a you're all like it's mental for you right now it is
[00:25:03] not you know this does not speak to your skill or talent right as a baker you know so it was so hard
[00:25:11] to see that I think she could have probably done a lot better but I think the difference with this
[00:25:18] this this was an achievable it was hard and definitely not hard or I'm not saying that it wasn't hard
[00:25:25] but I think the difference with this technical that I've seen in some others where everybody failed
[00:25:30] I mean how many we had a couple of technicals was like we're everyone still there was one that was
[00:25:34] really bad yeah two three weeks yeah yeah basically just like oh we're throwing a tentacle out because
[00:25:39] it's so crazy it's so bad so this was definitely one where it really challenged them kind of you
[00:25:47] know like okay let's see either what you've learned or draw on skills you already have
[00:25:52] um you know and and things like that and because two out of the four did really really well yeah
[00:25:59] josh and maddie's looked really good their apples were sliced then it looked
[00:26:04] maddie's was probably didn't have as much color but both of them really looked very close to
[00:26:10] prues which is amazing to me to be able to bake something that you've not seen and I thought
[00:26:17] that was pretty amazing looking yeah the the fact that both of them very specifically was like
[00:26:23] I don't know what this is supposed to look like but their artistic nature and there give it like
[00:26:30] maddie's looked like a fucking rose what what the thing is happening right now how did he get that
[00:26:37] I mean like like like josh's looked like prues but but maddie's was like holy shit dude like you
[00:26:47] like I will eat the hell out of my words that you know you you were gonna go away because like
[00:26:53] you you absolutely came through in the clutch man like good on you do I think you're going to
[00:26:59] win over d'andr josh no but like I give amazing never know though it's it's it's anybody having a
[00:27:08] great week or a bad week you're absolutely right three people you're absolutely right and but
[00:27:13] the me like I know I said it a number of weeks that it was like hey I think is he's not going to be
[00:27:19] able to I only just I just wanted to call out that I believe that this is the youngest average
[00:27:28] age in the semi-final that we've had like I think that I think the dance the only one over
[00:27:35] three of them between the four of them like I think the dance the only one over 30 and I could be
[00:27:41] wrong but I feel like the dance the only one over 30 and he's maybe in his 40s I mean like this is
[00:27:49] this is absolutely the youngest average age of a semi-final that we've had in you know a number
[00:27:57] of years if ever and I mean I don't I feel like josh and tasha were in their 20s probably maddie
[00:28:06] so like I mean I guess that's what I just said amazing talent phenomenal absolutely amazing that
[00:28:16] these these young bakers are really picking up as much as they are and then putting it
[00:28:21] I was gonna say on the page but like on the plate I guess yeah
[00:28:27] yeah technical was that was a hard one to watch with tasha struggling so much but was really proud
[00:28:37] of josh again because he's he's definitely earned you know his spot but maddie I was really proud
[00:28:44] of maddie he's really I think shown so much growth out of the remaining bakers that we've had
[00:28:53] so far because I really did not think he would get as far as what he did I think I think he's
[00:28:59] super talented but just when you were looking at everyone else as a whole in week by week by week
[00:29:06] but he he just continued to learn he was taking in what Paul and Poo were telling him
[00:29:12] and he's he's really grown so really really proud of how far he's come I think that technical probably
[00:29:19] saved him too yeah I agree probably yeah I don't think I was gonna say I don't think that a
[00:29:26] technical has had as much of an impact as it did this week in the entire season I think it was
[00:29:33] so close between the two of them that had it been reversed that might have made the difference
[00:29:42] right absolutely all right well let's move on to the final bake of the semi finals the showstopper
[00:29:55] the mille four hours as usual they usually get that for a showstopper sometimes four and a half
[00:30:06] to create highly decorated mille four yay a layered pastry with buttery flaky layers oh just
[00:30:14] layer me in those buttery flaky layers I mean oh did the pastry look amazing or what
[00:30:24] who who wants to talk first about the game Rema how about you go first because
[00:30:29] oh okay you keep referring to us and I want to hear what you gonna say oh gosh well what do I have
[00:30:36] to say um well let's start with like just like a few favorites so I think Dan's
[00:30:45] I think just for the way it looked I love that he was inspired by an electric guitar
[00:30:53] I loved his story about how he bought tickets for this show because he didn't think he was gonna
[00:31:00] still be in the competition wow and so he missed that show and I was like oh man I just
[00:31:09] I was like come on Dan have some have some faith in yourself but I thought that was a really sweet
[00:31:13] story so I loved his idea of the electric guitar I thought it was beautiful I thought the shape
[00:31:19] of it was spot on I loved the blue mirror glaze he had on there I know that they said oh it looks
[00:31:29] a little rubbery but it was a very thin thin kind of you know it was an thick layer of it or anything
[00:31:36] so I was like ah that I think that's fine it probably still tastes it amazing and I wouldn't let
[00:31:40] that get in the way of it so I think at least aesthetically it was beautiful but it was also
[00:31:45] Tirmsu inspired I had layers of coffee chocolate and Emirato mousse that sounds amazing that
[00:31:52] checks a lot of boxes yeah there I think it was the most ambitious of the four of the show stoppers
[00:32:01] yeah I would agree with that just I think for the the shape alone
[00:32:06] I mean it going going to Josh's going back to classic presentation classic hey this is what
[00:32:15] it is supposed to look like this is what it's supposed to taste like this is what it's supposed to
[00:32:22] like had the mouth feel or texture this is what it's supposed to be and he he I'm not gonna say
[00:32:30] he dumped it down because it wasn't a matter of dumbing it down it was a matter of executing
[00:32:35] the stereotype perfectly and yeah it was like I was just like that belongs in a French pastry
[00:32:46] or a pedestrian window like that that was the like the passenger of yeah of a famous bakeries when
[00:32:54] yeah it was so beautiful it was beautiful I mean the fact that he had the ideas to
[00:33:00] to have the idea to like to cut down the or to chop the sides to show the layering of the pastry
[00:33:08] like oh my god like I was like like that's flat out presentation like he understands
[00:33:17] what the hell is going on and that's one of the reasons that I'm kind of like
[00:33:21] woo he's going to be a tough one to beat you know next week I agree
[00:33:28] yeah in his flavors also I mean yeah it was absolutely perfect he you you've got like Josh who
[00:33:36] sticks with the classic and just makes them absolutely perfect and excels at those and then
[00:33:42] you've got Dan who can also execute something and make it beautiful but also but he's the one that
[00:33:48] kind of pushes the flavors something you wouldn't typically see or have had before but they both
[00:33:55] excel in in their own ways and Josh is just it looked beautiful but I thought his flavors too I
[00:34:00] thought oh my goodness I love a big big bite of that it was lemon black blackberry and black
[00:34:05] currant it looked amazing oh it was it was beautiful and so smart to use a little bit of that gelatin
[00:34:12] to help firm up his his he said 15 sheets of gelatin and I was just like oh my god like it sounded
[00:34:22] like a lot but it's okay because I'm making a big batch and I'm like I've heard stuff like that before
[00:34:27] and it has not come out well well and I think they said it had to be the perfect amount because
[00:34:33] it wasn't robbery so it wasn't too much but it wasn't not enough so that his his cakes compressed
[00:34:42] so he just got it spot on he just was on this week that's for sure yeah really
[00:34:52] the uh so Tasha's I feel like she suffered like I want to try whatever the inverse
[00:35:01] pastry is the inverse lamination or whatever I was like what the hell are you talking about
[00:35:08] putting the butter on the outside but what and then she's like it knows like oh you know maybe
[00:35:15] magic happens in the oven it's a box of heat you know but god knows what happens there
[00:35:21] and then she's like I see layers oh my god I see layers and I was like yeah I was I want to
[00:35:30] try the pace I want to try one versus the other right I want to try the perfectly executed
[00:35:36] laminated pastry versus the inverse and I want to taste the difference so I very much
[00:35:43] envied Paul and Peru in that situation I mean it was they loved her pastry but what she had to do
[00:35:51] to get there seemed like maybe it was a mistake I will say like watching her was really hard she
[00:35:59] was obviously really struggling but she powered on because I think there were a couple times where
[00:36:07] she really was feeling like I'm not gonna get anything on the plate this week and she felt like
[00:36:14] she was pretty close to giving up but she powered on and I'll tell you like what she produced
[00:36:22] was really nice looking and obviously they really liked the pastry and for the struggle that she had
[00:36:30] I thought she pulled it out and did really well not obviously it wasn't enough but that was because
[00:36:36] the other three bakers are incredible and she was just having an off week.
[00:36:42] She suffered with you know timing being an issue she struggled a little bit with other weeks too
[00:36:48] and it was your right this was so hard to I mean the entire episode was hard to watch but seeing how
[00:36:55] you know her her showstopper fell just a little bit short she got last in the technical
[00:37:00] and I'm like oh we're gonna see her come through like after all this she's gonna she's gonna
[00:37:05] just pull it out of her hat she's gonna get out of her head and she's gonna just kill the showstopper
[00:37:11] and to see her just constantly have the little struggles and the little setbacks you know when
[00:37:17] she's looking at her pastry in the oven and the others are like putting them together and I'm
[00:37:22] like oh no I was like no no that pastry still has to cool you can't put you know those you know
[00:37:30] delicate moose is I don't know if that's the right way to say that but you can't put the delicate
[00:37:35] moose on a hot pastry yeah yeah but like you can put that on a warm pastry it's just gonna melt
[00:37:44] all over you know some like oh it's got a cool and it's unfortunate because I think
[00:37:50] I think that's what because it has to be perfect right me not only is it a pastry week where everything
[00:37:56] has to be just absolutely meticulous and absolute perfection uh and then also tastes great has
[00:38:02] check all the boxes because she ran out of time she couldn't shape her pastry like it however it
[00:38:08] came out of the oven that's how it came out so you could tell it wasn't right tangled yeah yeah
[00:38:15] it was just it just fell a little short they said her mango moose or curd was green and I feel like
[00:38:25] it was just because she was oh yeah absolutely you know like she just was running out of time and
[00:38:31] just so heartbroken for her it hurt my heart uh honestly to and it was her birthday terrible
[00:38:41] birthday oh my gosh just I tried really I did you know she should be so proud of herself
[00:38:51] she absolutely should I mean holy cow to get to the semi-finals you know on this show and
[00:38:58] I mean when you look at the caliber of all the bakers that she has went head to head with each
[00:39:03] week and gotten this far she absolutely has nothing to hang her head about and I hope that she gains
[00:39:09] the confidence you know I know she talked about that a lot like oh I've got more confidence you know
[00:39:14] with this one or you know I hope that she's gained that confidence and she is proud of herself because
[00:39:21] she has done amazing she has put together some beautiful bakes uh and and and mastered some
[00:39:27] amazing skills and for someone her age like you were saying Greg I mean there's so many young
[00:39:32] bakers left here in the in the semi-finals I mean think of what she could do in another
[00:39:38] another year two years you know I mean she's she's already amazing she's going to be absolutely
[00:39:44] phenomenal if she keeps up with it without question so yeah um so
[00:39:53] I'll talk about the the downfall um not Tasha but um so Maddie and his I don't and Paul's I don't
[00:40:07] like your pastry I was just like cool that is those are hard words to hear
[00:40:14] and like it's and like the way he he said it at the end he was like you know once
[00:40:26] once you say it out loud you're like oh yeah no shit like that's why this happened
[00:40:33] but I was just like I like and and they were actually pretty soft on him I thought
[00:40:40] for for the visual for because I thought it was absolutely you got some leakage and some
[00:40:48] tippage and and whatnot I think that it was an ambitious uh like it was the three-tiered um
[00:40:58] and I didn't really quite understand because that was right am I right am I thinking of something
[00:41:04] else but it's like the three tiers but it's almost like almost like a presentation it was like
[00:41:09] this was on the bottom this was you know a little bit up and then yeah and it was like supposed to
[00:41:14] be like a cake yeah like but it wedding cake almost yeah but it was pretty rustic looking I thought
[00:41:21] yeah but but I did think it was beautiful oh absolutely like with the the fresh fruit on the sides
[00:41:27] and and um but I thought they were a little soft on him um with the the the presentation because
[00:41:36] it was leaning it was there were parts of it that were not as even and I was like yeah his
[00:41:43] layers weren't even and he yeah they were yeah you could tell yeah a little lopsided or once
[00:41:49] I'm more squished than the other and I was like oh no I thought yeah I agree I thought
[00:41:54] they were gonna go harder in comparison to like Josh and Dan who were like basically straight
[00:42:01] as an arrow down uh you know obviously you know Josh was basically just perfect um but uh the
[00:42:10] like Dan's Dan's guitars like the all the way down it was even and and then you could see
[00:42:17] I didn't really understand what was going on and then when Paul explained it it made more sense
[00:42:22] regarding Maddie's um using that the cake 10 to remove the the pastry yeah it's kind of a
[00:42:31] rookie mistake but he's so rocky yeah right he's good he's mad at him out of the server
[00:42:38] right when he's when he sees it absolutely yeah and you know he'll never do that again right he's
[00:42:45] gonna fall that way just come and sense if you know it yeah yeah I mean the the fact that he is
[00:42:53] moving on and he is able to take that and go never make that mistake again like that is
[00:43:01] amazing like because normally I say normally a lot of the time when you make a mistake like that
[00:43:08] it's the difference it's you went home because you did this particular thing and he has
[00:43:15] you know gotten a bit of grace from that because his flavors were amazing right because his
[00:43:22] and that's what I think because they were really on the fence
[00:43:27] and they were going back in with a spoon to taste yeah yeah Maddie's and round chin and
[00:43:35] tashes cakes and so I think that's probably what it came down to is that Maddie's flavors were better
[00:43:42] and that's what they ended up going with
[00:43:47] I just have to say he I was super impressed
[00:43:51] I mean I've I don't want to say I've talked down about him but you know he he proved me wrong
[00:43:58] and he's in the goddamn final and fucking good for him yeah he's he's come a long way yeah we're
[00:44:08] really and he teases about himself too he's like I can't believe I've you know made it this far
[00:44:17] and it's it's it's been fun to kind of root for him as like an underdog because I feel like he's
[00:44:23] you know he did seem in the very beginning I mean you go back and watch weeks one and two
[00:44:30] you know he really kind of struggled a bit and when he saw him struggle like with caramel and
[00:44:34] things like that and you're just like oh poor Maddie you know he's just he's trying so hard
[00:44:40] and he's good at so many things but you could see where he would kind of fall short a little
[00:44:45] about other things and you're like oh Maddie you're gonna have to really you know pull it out
[00:44:50] this this time you know in order to keep moving on and he has he has learned and he has
[00:44:55] you know said hey I know where I fail and this is where I'm gonna make up for it and here's where
[00:45:00] I'm good at and this one I'm gonna focus on because I'm good at it and and he's learned
[00:45:06] and he's here he is he's going to the finals I have to I think I absolutely have to give him
[00:45:12] all the props in the world like he is it you know maybe this is just my own prejudices but
[00:45:19] he is the classic fat boy you know like and again just from appearances I have zero concept of what
[00:45:27] he actually does in his life but I mean I that was absolutely my impression and I figured he'd be
[00:45:33] on my week five and you said oh no a lot of crap is the baked cakes I don't know about you Rima
[00:45:40] you're not you're not wrong but I like I thought he was gonna be gone by week five I thought he's
[00:45:45] going to be part of that middling group and he has absolutely come through in the clutch and
[00:45:50] done enough to to impress not not not only survive but impress and that is that good for him
[00:45:59] like I'm I'm looking forward to seeing what it is he doesn't the final I think it's been amazing
[00:46:05] to see him grow and change and to see his abilities get better and that just goes to show you
[00:46:10] that like he's really good if he can adapt that quickly he's really good and he's you know I want
[00:46:18] to see him in 20 years what he's making absolutely yeah and I think it also has something to do with
[00:46:26] you know I feel like in this I feel like it's true like not just for baking but in sports as well
[00:46:34] or any type of competition when you are surrounded by someone who's really good and excels in
[00:46:41] that sport or that field or this art like baking it kind of makes you rise up a little like if
[00:46:49] you're if you're the rookie if you're the one who has more learning to do but you're surrounded by
[00:46:55] these amazing bakers it helps you rise and I think that's what's really helped Maddie is to be
[00:47:00] surrounded by this amazing town he's amazingly talented too but like you know it's helped him
[00:47:06] week by week to kind of watch everyone and go look what they're doing with their pastry or look
[00:47:11] what they're doing with this you know particular thing here and he kind of learns from that or he learns
[00:47:16] from the feedback that it gets from Paul and Peru so I'm a firm believer in that if you're surrounded
[00:47:22] by really exceptional talent like that it really helps make you better at that as well so I really
[00:47:29] think that's probably been part of it too I'm I'm really proud of it I mean they're all fantastic
[00:47:34] but I think he's definitely grown the most yeah I mean I was I think I think like week two or three
[00:47:43] I mentioned Tasha and her like kind of burning out like layering up and what did I say it was
[00:47:54] what is it a flash in the pan and I mean she absolutely either proved me wrong or whatever
[00:48:02] because she continued to you know her consistency was so phenomenal and Maddie I think just like
[00:48:14] you said he's he has taken in a lot of this now I don't I don't know that I necessarily agree with
[00:48:21] you in that he's taking these things and learning it to week to week and adapting I think he is
[00:48:28] taking that input or has taken that input and like okay you know what maybe back off a little bit on
[00:48:35] this or you know make very very slight adjustments but like he he knows his shit like this there's
[00:48:43] nothing in here that he's like oh I'm I'm clueless on whatever this is and she's like they I'm
[00:48:55] gonna go back to the age of the of these finalists or these some finalists is just so amazing
[00:49:03] that they are there here absolutely well so for this week Josh was star Baker he's now leveled up
[00:49:15] and has made star Baker twice along with the other remaining bakers and unfortunately Tasha had to
[00:49:23] leave and that was hard I mean I feel like it was fair you know that she was the one that had to
[00:49:30] go home but it broke my heart I definitely cried for her I've been rooting for her like for so
[00:49:36] so long and that was hard but she took it with such grace and you know I think just took the experience
[00:49:45] in and and was still I think grateful so she she really had this gratitude and grace with with
[00:49:52] having to leave and definitely gonna miss her being in the finals I I think I think she could have
[00:49:59] done some amazing things in the final but still absolutely amazing that she made it this far so real
[00:50:05] bittersweet yeah it was it was yeah she I mean her what she was talking about as far as it being a
[00:50:13] lifelong family and you know or lifetime friends or whatever I absolutely like I had tears in my eyes
[00:50:22] as I was listening to her talk the last you know the last little bit and it was you know like
[00:50:31] said it was it was a very very difficult thing to hear but I will say that one of the complaints
[00:50:41] that I had two or three or four weeks ago as far as them Paul and Prue kind of taking it easier
[00:50:50] on like Christie and and and Tasha like they tore her apart on the technical then now they didn't
[00:50:59] they didn't know who's was what but they they're probably just kind of mean on the technical
[00:51:05] a little bit of a host is just a disaster yeah I was just like I was like well this is just terrible
[00:51:13] that's that's that was like that was the harshest I've ever seen her judged on the show and I was
[00:51:20] or because it's anonymous for yeah because it's yeah exactly and I think that I think that was
[00:51:26] I think it's the it's almost like an excuse to say yeah well this is just not good and uh
[00:51:35] I mean and and I feel like again if it had more than two hours she could have made sure that her
[00:51:45] apples were evenly sliced and because like even as a rookie you know person just staring at a bake
[00:51:51] I was like I'm just saying Josh did it Greg I'm not just agreeing I'm just saying like me
[00:51:59] personally I was just like I was even like oh these are one of these and just do it like in an hour
[00:52:06] pick something oh you know it's funny thanks you imagine I would just I just fall on the ground crying
[00:52:15] there's just no way I don't know how they do it because I'd probably just start to fall apart
[00:52:23] you know that's how you want we will we we we we I wouldn't fall apart I but I'd laugh
[00:52:28] next z head head next z head thing we can do it technical and we can have three different places
[00:52:36] and the three of us can be like hey okay well you've never ever heard of this before but uh
[00:52:43] produce x and then we can all come to one house and be like I mean something they
[00:52:49] they do give them the ingredients for the most well no yeah no I'm just saying that like like
[00:52:54] we all get the same stuff and I'm like how do you turn this oven on like yeah yeah
[00:53:04] yeah I agree two hours is so short they said fucking two hours like god damn dapultard fuck that
[00:53:11] in three banks three and the first one had to be 25 minutes yeah immediately immediately a quarter
[00:53:20] of your time has gone just are you serious nuts well and for the showstopper you know four hours
[00:53:26] sounds like a long time but when you're talking about all the the intricacies of the pastry and
[00:53:33] how everything just has to be perfect like you need to take your time on some things so you can
[00:53:37] be more precise Josh said you know I would normally take a couple of days to make my pastry
[00:53:44] this way this beautiful remanated puff pastry and he has to do it in four hours
[00:53:49] the fact that he produced it it was like that that just is a testament to his ability and his skill
[00:53:56] yeah I mean it's just phenomenal absolutely yeah I'm looking forward to the finals and what the
[00:54:06] challenges are going to be and and also to get to see everyone come back that's one of my favorite
[00:54:12] parts of the finals is when all the bakers get to come back and be there and yeah and
[00:54:19] they're not kidding about the lifelong friends if you've seen any of the previous seasons
[00:54:23] and then you watch them you know later on on their social media the bakers from past seasons still
[00:54:30] get together you know they still meet up and you know have get together yeah it does it reminds me
[00:54:37] a little bit of the zez you know how it does because it's like we've you know out of this you know
[00:54:45] thing this one common thing that brought us all together you know we've all become these you know
[00:54:51] I anyway consider all y'all to be my life friends so brought us together no longer existed
[00:54:58] we'd still all be friends and see each other yeah absolutely and it just warms my heart anytime
[00:55:06] you know folks are you know able to get together you see some who live a little bit closer together
[00:55:10] than others and yeah oh look who I ran into today and you know that's what that's what you know
[00:55:16] when i'm watching this show that's what it reminds me of and just warms the heart and makes me
[00:55:21] happy so to be great to see all the bakers come back it'll be great to see the family members
[00:55:25] of the finalists get to see them you know see what they've been up to all these weeks and what's been
[00:55:32] you know taking them away and how proud they are of them you know just I just always cry during
[00:55:36] the final so i think that'll be great i do too i thought it was really sweet that maddie said he's
[00:55:42] never really been able to think of himself as a good baker before yeah he's he's so like um
[00:55:52] he's just so you know built up from all of this what's nice to see yeah it is what like you said
[00:56:01] looking at to see him in 10 years uh uh assuming that this does something for his career and where he
[00:56:08] wants to go from here if that's what he wants i mean yeah if that's what he wants yes um like
[00:56:13] it did to see what he'll be able to produce in a number of years will be amazing i agree i agree
[00:56:24] what about i know we've talked a lot about the episode but were there any other standout moments
[00:56:30] that y'all wanted to talk about or that stood out for you i thought i think you were talking about
[00:56:36] the showstopper reema where um dan was helping tasha like finish her top off at the last minute and it
[00:56:43] was just so nice to see like dan was really invested in helping it's so not like american cooking
[00:56:50] shows where they're trying to sabotage each other and i did think that the the commentary between
[00:56:57] nole and maddie was funny although looking back i was like oh turn off you know turn off
[00:57:05] ottasha's fridge and oven because she really pays attention i was like oh boy i know um but uh
[00:57:16] the um the the the the fact i'm just gonna bring up the fact that the Allison wasn't there and that
[00:57:22] oh yeah that's right and uh yeah Allison was missing and what what what did what knows it she's
[00:57:27] feeling poorly yeah i was just like this is another one of those britishism sort oh she's she's
[00:57:34] just unlucky and and i think that's the thing is like it's very it must have a very strict um
[00:57:43] scheduling i think it's like on the weekends right i feel like it is it's yeah
[00:57:50] tent is saturday and sunday and then the bakers go back to their home yeah i think you're right
[00:57:58] i think you're absolutely right so then it probably isn't like they could have just pushed
[00:58:01] it back a week or something you know because they probably have very strict scheduling
[00:58:06] so Allison must have been sick maybe you know covid it's coming coming back yeah you never know
[00:58:13] never know um yeah i definitely missed Allison this week uh yeah she and she and nole
[00:58:21] very specifically play off each other very well and i i agree i missed her presence significantly
[00:58:26] yeah yeah me too much going on yeah
[00:58:33] well going into finals uh any predictions i'm gonna say josh and um
[00:58:42] um and uh my dad that's what my dad thought so i watch this with my dad every week
[00:58:49] that was his his independent he did that before he found out what mine was so
[00:58:56] tonight yeah it's it's hard to make it better against the field um but i i feel like josh is
[00:59:06] is the one to beat i think that if i again i don't want to bed i don't want to say like
[00:59:14] he i don't want to disparage anybody but i i feel like it's josh and dan and if matti
[00:59:22] produces something phenomenal great like you know good on him because i can't wait to see what
[00:59:28] happens yeah yeah i'm really looking forward to it honestly there's none of them like
[00:59:34] i like all of them and so any of them winning would make me happy
[00:59:43] i would be thrilled if either uh or any any of the 31
[00:59:48] absolutely yeah they're all phenomenal bakers for sure so i don't know how significant
[00:59:54] the impact is um let me obviously like for american tv shows like Hell's Kitchen nerd
[01:00:01] you know top chef or whatever there's actually like a cash prize um but but even like the runners up
[01:00:09] they they end up kind of increasing their brand oh yeah and and i can't i can't imagine that
[01:00:18] these these the four that were there today won't have yeah at least two of the four won't have a
[01:00:26] some sort of either a youtube show or i think the difference is that these are true amateurs
[01:00:33] right whereas in the u.s most of everybody we see is not certainly on top chef those are usually
[01:00:41] yeah already says that are that are big that's their huge career whereas these guys are all
[01:00:47] amateurs so it would be a drastic change i wonder if any of the few the previous winners have
[01:00:54] gone on to well even i feel like there i've seen i've seen i've seen several that were runners up
[01:01:03] or like you know in the the top in the semi final that have either published books or
[01:01:11] or are not vj's but like you know hosting baking shows or or i think cooking channels
[01:01:19] i think we've seen come out of them i think we've had a few with some cookbooks
[01:01:25] i'd have to go back and look them up because honestly they're it's escaping me and i don't tend
[01:01:31] to follow them too much after the shows over right and i mean there's a few i follow in social
[01:01:37] media and see them pop up and i do follow the great british bakeoff instagram and twitter so
[01:01:44] sometimes they'll kind of repost some of some of them so that's usually how i see them
[01:01:50] but i know i've seen some come up before i'll have to go back and look at like you know who's done
[01:01:54] what after and if most are still kind of keeping their same jobs and they're still just doing
[01:02:02] the cooking on the side that that would be fun i think to dig into and kind of dig into that
[01:02:08] for the finals oh yeah for sure exciting yeah um josh said he's really chuffed
[01:02:20] i know we've heard that and i still can't remember what the heck it means excited
[01:02:24] okay i feel like because i'm like i think it probably means excited negative tough
[01:02:31] i think that i think i hear that i think chafed and that's not a good fun thing
[01:02:36] chafed is not the same trick
[01:02:41] yeah i'm gonna start talking about saying that rum chafed
[01:02:45] i i i think i think the you the you is what does it it's it's that that vowel just makes people go
[01:02:53] it's like a negative conversation to it i guess yeah
[01:02:57] yeah it makes sense that yeah because he was like smiling and happy when he said it so i'm
[01:03:03] like oh it feels like something positive but still hitting on the exact yeah i need like a
[01:03:07] little britishism like little dictionary like off to the side here so i can be like oh okay
[01:03:13] that's what that is i think after this many seasons i'd finally be picking up on all of that
[01:03:19] i have not not not necessary oh any other notes or any other comments about the semi-finals
[01:03:33] i think i've talked about everything yeah i just i'm good and i it was
[01:03:42] better sweet um at the end there um because you know like i if any of them had gone home
[01:03:50] not not if like had any any of them had gone home i would have been upset uh tasha was i think
[01:03:56] especially hard um just because i you know the the the the deafness and the uh like the the
[01:04:07] fact that she has overcome so much is was wildly impressive and we haven't really mentioned it
[01:04:12] outside of like the first couple weeks but um that's i mean that that that is a huge thing
[01:04:19] and uh the the fact that she made it this far is and she showed what she could do and it's just
[01:04:29] so impressive absolutely she is impressive and i really hope she took away you know i know it's
[01:04:39] been some time i don't know how long it's been since they've filmed all of this but i really hope
[01:04:43] she was able to to keep a positive outlook on that experience and not let it put a dent in her
[01:04:52] confidence um at all i know she struggled a little bit with that in that episode so i hope she
[01:04:58] remembers how amazing you know she really is and how talented and carries on so amazing
[01:05:05] yeah all right so who wants to take the feedback this week well i got one i'll do it
[01:05:16] all right go for it all right so from Jason Kabasi all so bummed about tasha but she was the right
[01:05:24] choice to go home this is for me i agree uh i unfortunately uh i think maybe the pressure got to her
[01:05:32] and she choked a little bit she handled it with grace as we'd expect but i'm glad she made
[01:05:37] made it as far she did i underestimate him out again from me me too he super talented all three
[01:05:44] that remaining are are i have no idea who's gonna win yeah well well done Jason you summed up our
[01:05:52] entire podcast in about 30 seconds so yeah so very well thank you for that uh Jason will be joining us
[01:06:04] next week nice for the finals so uh that'll be awesome bringing back for that one
[01:06:13] uh so i did manage to get put up that post in time i will have a new one for the finals
[01:06:19] for anyone that's listening and if you would like to give us your thoughts on the finals or any
[01:06:25] of the episodes or as the season as a whole uh for for this collection we would love to hear from
[01:06:31] you so be sure to to leave that for us but as we have talked about next week we are going to
[01:06:37] be covering episode 10 from collection 11 the final the final that's nothing more means to be said
[01:06:45] that's not no that's that is that is all she wrote right there um i do want to just say like a funny story
[01:06:55] i was at Thanksgiving so happy Thanksgiving everybody um but uh i uh i was sitting watching football
[01:07:03] and somebody started talking about bake off and i was like oh bake off but yeah oh i podcast on
[01:07:08] that you what you like watch the show and talk about it i'm like yep that's pretty much what we do
[01:07:15] and it's it's it's amazing and like oh well share that with them like okay here you go i was
[01:07:23] like this is it is such a positive show and just as a positive experience every week and uh
[01:07:31] i mean not just for the show itself but to hang out with you guys and i mean i absolutely
[01:07:37] i will just say that i am thankful that we have that i've been able to be a part of this uh for
[01:07:43] the best nine i guess seven weeks um and uh i really appreciate you guys oh thanks Greg same
[01:07:54] it is uh that yeah it's been fun i always enjoy uh podcasting on this i've had the same reactions
[01:08:02] front like you you're watching that show and pocket like it makes sense i guess for other shows but
[01:08:09] not not for this one i've had the same reaction when people i think start to listen then they
[01:08:14] they're like yeah that makes sense that was that was really great yeah so i i love that story
[01:08:19] that you told um glad to hear we've i think maybe gained a new listener so hello out there
[01:08:25] happy you're here i'm thankful for you guys too i wasn't sure we were going to be able to do this
[01:08:29] this year with the timing and everything and if there was gonna be interest and you know everybody's
[01:08:34] got so much going on so i'm thankful for y'all for showing interest in doing this with me
[01:08:40] each each week it's it's been a joy and you know always a positive experience it's really been fun
[01:08:45] and i thank everybody for coming on and doing it because um i really want to talk about the show
[01:08:51] you know so this is the best of both worlds well i'm just gonna go ahead and throw this out there hey
[01:08:56] Ali hey Michael uh we've talked to Thanksgiving a couple days ago um and uh now you're on a podcast
[01:09:02] so fantastic we're happy you're here all right so if you would like to reach out to us and leave
[01:09:13] some feedback or just check out any of our other shows um you can reach us at podcastica.com
[01:09:20] right now uh pay-and-eye on strange indeed we're also covering the fall of the house of usher
[01:09:25] that's wrapping up its last few episodes i can't believe we're there already it's absolutely amazing
[01:09:31] so if you're into that uh please check that out we'd love to you know hear from you and gain more
[01:09:37] listeners for that um but also be sure to check out a lot of our amazing shows on uh podcastica
[01:09:43] right now there there's a lot going on uh as usual we're a busy network and there's not
[01:09:51] always something going on and a lot of shows um let's see what what do we have going on right now
[01:09:58] there's the watch i'm enjoying that yeah the rewatch of the walking dead they i think they're
[01:10:03] they're getting ready to wrap up season one or they just did i think um i don't think they've
[01:10:10] did the last episode the last episode okay maybe i saw feedback post and uh i was thinking about it
[01:10:17] um and then the buffy buffy verse they're doing basically every episode of uh of season two
[01:10:24] which i never watched but i mean like so i know people love it
[01:10:32] uh the season one of squid game oh yeah i am in preparation for season two that'll be come i'm
[01:10:39] not sure i have the date on that but i know it'll be coming up and i know that the uh reality
[01:10:47] challenge game show what have you has has come out so kind of going off of that a little bit
[01:10:53] that they're covering that right now um squid game so be sure to check that out as well
[01:10:58] and then ted lasso uh they are almost at the end of season one um and uh if again just a
[01:11:06] pleasure to watch that i i keep forgetting to leave feedback because actually i think i might
[01:11:12] have missed the deadline today because i keep missing the deadline yeah i don't even know what damn day
[01:11:19] it is so let alone uh the ability to add feedback but i know i suck i literally watched
[01:11:26] ted lasso every fricking night and whenever i go to bed but can't manage to leave the feedback so
[01:11:33] yeah ben and christine are doing doing that absolutely fabulous Ben and mark have started their
[01:11:40] coverage it's a podcastica and willhelm collaboration for monarch legacy of monsters that is out on
[01:11:47] apple tv so be sure to check them out as well godjira sorry um yeah i i want to check that out
[01:11:57] i just this carussell right it sees him uh isn't that one yes i saw the picture i was like oh
[01:12:03] let me check that out on your marks get set bake