311 "Cake Week" GBBO Collection 12 E1

[00:00:00] Hmm? AHH!

[00:00:03] Huh?

[00:00:04] Oncast DIY!

[00:00:13] Hey everyone, welcome to our bonus edition of Strange Indeed Dedicated To the Great British Baking Show.

[00:00:19] I'm Rima and I'm Wendy.

[00:00:21] And I'm Greg.

[00:00:24] This episode we are covering the Great British Baking Show Series 15 Episode 1 Cake Week.

[00:00:32] Woohoo!

[00:00:33] back in my happy place. It's just I'm so excited to have this back. It is such an amazing

[00:00:43] break from I'll just say life but also all of the heavy stuff that I watch and then what

[00:00:54] is like the news I hate that show. It's so depressing. It's crazy.

[00:01:01] Same. Yeah, no it's great. It's always the show that I come home and can't wait to watch.

[00:01:08] Like let's do that first thing and I don't do that for almost anything these days.

[00:01:13] Yeah, I think I think Tabasa was the last one that I was like okay the the incident that comes out.

[00:01:18] I want to watch it. But that's about it. Fortunately now I can just watch it whenever I want.

[00:01:25] So that's cool. But this one like this is this becomes or has become mctv.

[00:01:31] I mean even worse than it because we're podcasting on it. But I really yeah this is just a phenomenal

[00:01:37] a phenomenal so join into into all of these just wonderful people, phenomenal.

[00:01:47] Yeah, they never failed to get a really great group of bakers and I agree with both of you.

[00:01:54] This is definitely something that for me is a very warm company show you know if you've

[00:02:00] you know no matter what kind of day that you've had you know you can turn the show on

[00:02:03] and you're gonna feel good you know while you're watching it by the end of it you know there will be

[00:02:07] happy feelings and maybe some happy tears and all those all those good things so

[00:02:13] and I'm so happy that y'all decided to come back and cover this with me again this year.

[00:02:19] We had such a great time last year even had our little meet up with our nice little Boston

[00:02:26] area where we had a nice little bake from a local baker that was so beautiful that you guys

[00:02:30] had picked up that we had some fun with and yeah some really really excited you guys decided to do this

[00:02:35] again again this year it snuck up on me. This was even on my radar to be honest I just I feel like

[00:02:40] and so out of the loop and then all of a sudden it was like oh bake-offs coming back in like a couple

[00:02:45] weeks. It's like wow. Never has a lot of marketing to it. Like yeah and they don't set the date

[00:02:50] until like three weeks beforehand. So yeah it is something that we never really hear a lot about

[00:02:56] it's coming and then boom it's here. Yeah it's not like this build up where so many of our other

[00:03:02] shows we just get teased for like nine months or a year like oh it's coming it's coming coming up

[00:03:07] 25 and it's like okay when's it gonna be here and then baking shows is a nice little surprise

[00:03:13] that you're door. Yeah so super excited to be back out with you guys like I've got a great

[00:03:20] great group of bakers this series um do we want to want to do a little introduction

[00:03:29] with the bakers yeah that we have for those series. Talk about them and anything that's

[00:03:34] stood out to us um I'll go ahead and start we have Samaya who's only 18 years old.

[00:03:42] Crazy. Yeah especially as well as she did I mean not the very 18 year olds can't be

[00:03:49] great bakers just that it's phenomenal. Yeah she did really well and I thought she had some really

[00:03:55] interesting flavors so I can't wait to see what we um which she has in store for us.

[00:04:03] Mm-hmm. Absolutely um we had uh I think my favorite I say favorite but just my favorite

[00:04:10] presentation wise is Georgie who sounds very similar to Jamie Tarts mom with her accent and

[00:04:19] every time I hear and bless you well. Yeah she's just got that I don't know if it's like South

[00:04:24] Hampton or that draw in just like I'm just like this just gives me complete not her flashbacks and

[00:04:32] like this. Mm-hmm. This is I don't want her to go away get to go away because she's she's great.

[00:04:39] Yeah and she was a little bit all over the place but I think like she's probably somebody who

[00:04:45] just does things you know she doesn't seem like she measures she's very like off of intuition

[00:04:50] which can sometimes you know cause you're a problem when you have a sudden time constraints.

[00:04:56] Right um but you can see there's talent there.

[00:05:01] Then we had Andy who I thought was absolutely hilarious. He he he he just had me cracking up some

[00:05:09] of the things that he said one of the quotes he said is it doesn't matter if you win or lose as long

[00:05:15] as you win. Yeah. Yeah Andy was the the one who sounded like he should have been on an episode

[00:05:24] of the Westerners right? Like he was the one talking about stealing his tire stealing Paul's tires

[00:05:29] or he's not gonna steal his tires. Yeah. Oh yeah. Yeah. I mean he sounded like he was out of a guy

[00:05:37] gyrochee film it was yeah. It was like yep. Then this is like the opposite of what I'm used to but

[00:05:45] he did. He had that look. Yeah. It was good. Mm-hmm. And speaking of fish out of water we also had Jeff

[00:05:53] who's from Brooklyn or either Brooklyn or the Bronx I can't remember which but he I guess

[00:06:00] transplanted to England uh but seven 12 years ago not something like that. Yeah. But he he was the

[00:06:09] professor. Yeah. He sounded like he had a English accent though. Yeah I confusing him because

[00:06:16] his wife was a native uh Brit but uh so he'd been here for a while but like I there were definitely

[00:06:24] excited to say he was from New York and I was like this wait I'm very confused just because

[00:06:30] I was getting back into bake-off just like wait a minute. But uh not anyway. We only saw him on the signature

[00:06:36] right and we got sick and missed the day yeah then he was really sick or do we think the brids got

[00:06:42] out of the house. New York. New York City and that is a reference for people who born and

[00:06:56] middle-aged families. Yeah I got that um yeah I hope he's back next week because we just we only got to

[00:07:09] him for the signature you know um he showed some promise yeah and he seemed like a good good fellow so

[00:07:16] hopefully he's back next week. Yeah you as a representation. Yeah and we had we had Mike

[00:07:23] who I feel like was another like mid to low 20s um Baker uh he was a farmer. Yeah yeah like a fourth

[00:07:33] farm. He and he and Allison had some good rapport uh kind of joking back and forth um I really

[00:07:42] really enjoyed hilarious yeah he was he's really funny yeah when she was like oh yeah these these

[00:07:49] flowers are gonna go on but don't talk on the cake and I'm like are you serious? He's going to

[00:07:54] it cuz it was like this entire giant plants and I was like oh there's like oh his oh actual like

[00:07:59] our pedals went on okay got it it was it was a lot of fun. Yeah I was like he can do with that big

[00:08:08] like little mini tree he's got up there he said how's he gonna do that but yeah it was like okay

[00:08:13] okay this works yeah he's he's adorable and then my personal favorite was Nelly I just loved Nelly

[00:08:24] and I think Nelly was originally from Poland but I could be wrong about that but I just love her

[00:08:31] sass and her sarcasm and um I think she self admittedly said that decorations were not her

[00:08:39] strong and she seems like she really knows what she's doing with her baking and I I can't wait to see

[00:08:47] what she brings yeah yeah I loved Paul's puppet on her loaf cake straight from the 1970s.

[00:08:55] Yeah and then I thought there was also a scene with her and the two hosts and they were making

[00:09:04] her choose between the two of them. It was so funny. Yeah and then she put she ultimately chose

[00:09:10] it. She was like but I love him. Yeah I mean maybe I'm mixing up shows or people but I feel like

[00:09:17] like you said Poland I thought maybe Netherlands but that might be a different person or different show

[00:09:23] no I just I I just well for some reason. Chris. Chris. Chris. Yeah I think is from originally

[00:09:32] oh that's right yeah because he lived in Australia. Yeah yeah yeah oh yeah I just want to have the real

[00:09:38] strain just got like a whole blend. Yeah. Yeah yeah and yeah yeah and well and he his his

[00:09:47] his taste palette was definitely like he said I don't think that Paul and I share the same taste

[00:09:53] palette and I was like I don't think you and a lot of people share the same taste palette because

[00:09:58] there were some interesting choices that he made and not to say that they couldn't be good but

[00:10:05] I think maybe some of the the balances were just a little bit off. And then we have Gil and

[00:10:13] and she I really enjoyed the like opening scene and then it came back you know it's like

[00:10:23] okay what is it when you check off bowling balls and we're at her and her mom we're

[00:10:31] bowling on the green early on and then it came back later. I'll tell you what her

[00:10:41] cinnamon roll of cake I was just like oh my god they had before before Paul's handshake I was

[00:10:48] just like oh I think I would I think I would like to try that one that one sounds like I'm like

[00:10:54] the cinnamon mixture in the middle of the dough it looked delicious I'm a sucker for a really

[00:11:02] good general and which is said that was the love cake she was making I was like oh yes I want that

[00:11:10] and then we had John with the mesmerizing blue eyes

[00:11:16] he was great you could see he was very intense I mean looked like some of the things he was putting

[00:11:23] out looked amazing well I feel like I feel like maybe the intensity also comes from the eyes

[00:11:31] like I it because like those were very blue and I was like oh yeah that's like but his where

[00:11:39] Paul's blue eyes are like a like an intense scrutiny uh uh John's are like a frantic like I'm

[00:11:50] I'm going to do this and it's gonna be amazing Paul has a laser intensity to his blue eyes

[00:12:00] you have for sure like yeah you're growing in on you when he he's kind of you know tasting

[00:12:06] the bake and then just looks at you and I can't imagine being on the other end of that

[00:12:11] tense yeah but yeah John John was really cool he's someone that I would love to hang out with

[00:12:17] unlike dude seems pretty so chill and laid back and sounds like he's got some good margarita skills

[00:12:23] so I'm I'm down for that yes yes yes that was a good move too yeah margarita's for puto

[00:12:32] insane are I putting the booze in the bake he knows how to win per over yeah I feel like

[00:12:39] unless we had hazel who was adorable I loved it yeah hazel was I think we also had Dylan

[00:12:47] who yep we always saw him a couple of times because I was like oh no I think this guy

[00:12:54] didn't seem yet I mostly thought yeah so hundred pounds on Dylan and you'd have Jason Mammala

[00:13:01] because he even had the eyebrow thing going yeah like since taking a most child

[00:13:10] yeah no I liked Dylan yeah and apparently he had some some good chops

[00:13:18] but I was like I know that he he made that sickie rice loaf cake and

[00:13:24] I do really enjoy like a rice pudding so sticky rice sweet sticky rice is kind of

[00:13:32] my alley or at least in one of my one of my preferred taste palettes so

[00:13:38] as long as it was a sweet one which I think most of the cakes were going to be

[00:13:44] not that I don't enjoy some savory but yeah it was like a sick mango rice yeah that was definitely

[00:13:49] sweet it sounded amazing and I thought his flavor profiles that he was using looked really good

[00:13:56] I can't wait to see what he brings yeah for sure all right yeah so that takes us up to our signature

[00:14:05] bake which was a loaf cake which is something I feel like we here in the states can definitely

[00:14:14] um relate to because I feel like we're big on loaf cakes in the states yeah I think more

[00:14:23] I think I see more of like the bunk cakes like the loaf I guess that is that considered

[00:14:28] a loaf or maybe not but um I think it's a pan that makes it a loaf cake it's in a loaf

[00:14:35] and which is probably right um like I've made copycat if we've ever had Starbucks lemon loaf I

[00:14:44] love that and I've made a copycat of that was pretty good okay yeah yeah yeah you're right yeah

[00:14:50] very amateur baker here on this side of things as well yes

[00:14:58] that was something that like the lemon and loaf cakes sounded very similar to like that's what I

[00:15:03] of when Mike said he was doing the lemon and linseed I'm not familiar with linseed like

[00:15:09] I've heard of it before but I wouldn't be able to tell you like if you tell me like oh I'm

[00:15:14] you know sunflower seed I'd be like okay I know what that tastes like and so the flat somebody

[00:15:20] was using sunflower oil I'll never use that yeah never use that I think uh Georgie

[00:15:26] use that and I only remember that because she said she added it to late

[00:15:31] she had already had it quite stuck and was a little dry yeah yeah yeah Dylan forgot it

[00:15:37] the yogurt early his yogurt yeah and that's one of those that's one of those I'm

[00:15:44] gonna say almost cliche that I mean but when you've got 12pakers and it's a new situation

[00:15:51] and kind of high pressure like it's not shocking that someone forgot something

[00:15:57] that I've gotten to a point then been like oh yeah forgot that key ingredient at the key time

[00:16:04] I've definitely done that I have totally done that and I can't imagine when you're in the tent

[00:16:10] you know and just the pressure that comes with being in the tent it's not like you're in the

[00:16:14] comfort of your own kitchen or somewhere you know but having that intensity of the competition

[00:16:19] and then back to time pressure right like we we talked about it last season and it's just a matter of

[00:16:24] okay you have two hours to make this lift cake and you know fortunately you guys have practiced it

[00:16:29] before but we two hours is not a ton of time now in those lift cakes we're taking anywhere between

[00:16:37] 45 years to an hour to bake so that that takes almost a huge chunk of your time there I mean

[00:16:44] that's not even the just getting all your ingredients together and the putting it together because

[00:16:49] you can't just put together a simple it had to be elevated right I had this special had to be

[00:16:54] the flavors and all the things so I mean that takes even extra time and then

[00:16:58] right if I had to put it down right here and a filling and a mix it in and then let it bake for

[00:17:04] a long time and then let it cool yeah we had to have everything right to pull that off

[00:17:10] I would say that for me I have I've had probably three in the last like 10 years

[00:17:18] dinners that actually everything finished about the same time like the mac and cheese was

[00:17:26] ready at the same time as the fish and then whatever like there are like three in 10 years

[00:17:33] like I can't imagine like oh you have two hours to make all of your stuff and when that's

[00:17:39] in the oven then you're making the filling and you have to wait for the the cake to cool so

[00:17:44] you can decorate it and like no bloody way would I be able to succeed with that I mean I get it

[00:17:51] with practice knowing where everything is and all that but still and I usually like this is

[00:17:57] what I do I'm like okay I really want to make a lemon cake with lemon curd I love lemon

[00:18:02] by the way so I like wake up and I'm like I want to make that and when I say I want to make it

[00:18:06] I mean I want to make it in the next two hours and that's it and then I like read the

[00:18:11] instructions and it's like oh lemon curd takes four hours and then you have to refrigerate it

[00:18:17] overnight and then I don't make the cake yeah then I totally lose interest as soon as I'm so

[00:18:23] right there with you Wendy I'm like oh okay well I want to go make that so yeah looking at

[00:18:28] the recipe and then you see oh yeah there's an overnight process or this takes so many hours and

[00:18:33] I'm just like okay well never mind then because I want to have it in two hours all right I

[00:18:41] don't want to wait till tomorrow I've got other things to do I am not a planner when it comes

[00:18:46] to food I probably should be but I am not it's like oh hey yeah I'll make this this pork

[00:18:54] step one marinade for eight hours okay well we'll cook the pork by itself then all right sounds

[00:18:59] good I'll just put some salt on it and call it good right yeah I'm like okay that just left the menu

[00:19:04] I'm not I just can't right I cannot commit I say a lot of short notes so Wendy you were talking

[00:19:14] about them and curd and I think I've made my yeah curd right the I think the I think I've made

[00:19:22] my opinions on texture well known on this but I'm not a fan of really gloppy stuff and curd just

[00:19:33] feels like that and so there are a couple in here that they talked about having making the curd

[00:19:39] and they started making and I was like just because of that yeah that consistency.

[00:19:46] All right um what else do you want to talk about the signature bake for?

[00:19:54] Samaya's bake um Pro called it one of the most interesting cakes she's ever had and I thought that was

[00:20:00] really high praise yeah when you think of what she's been exposed to not just outside of bake

[00:20:08] off but while she's been a judge on bake off that is a very strong statement so yeah I and I

[00:20:16] think that was I don't know if it would have been something I would have it would have been my first

[00:20:21] choice again I definitely have to go back to um it leans uh cinnamon uh roll cake but um I thought

[00:20:29] that hers was really interesting because she's like it's kind of similar to what or it's like kind

[00:20:36] of inspired by um coconut cake and I love a good coconut cake I'm a sucker for a coconut cake so

[00:20:45] I would definitely be interested to try and I thought it looked really interesting and I thought

[00:20:50] you know for someone her age she she's definitely someone very talented these young folks that

[00:20:55] come on this show they've they really bring it with you know they're uh young years of experience

[00:21:03] so I really thought that was that was really good but my first choice would probably be

[00:21:09] Ilians cinnamon roll loaf cake like if you'd leave me all out in front of me that's probably

[00:21:14] the one that I'm gonna jump to and with coffee oh yeah oh totally uh and apparently so darn good

[00:21:22] it earned her the first hand shake of the season yes just the first thing you've baked

[00:21:29] the whole season that's pretty cool I would be so like I was so excited for her and I love

[00:21:36] watching their faces like when they get that hand shake and I'm just like man I would I'd be like

[00:21:42] oh no well it's all downhill from here like I mean like how can I how can I possibly top that now

[00:21:49] I've got to be good all the time right out of hand shake the first week that's all that would

[00:21:54] be going through my head but I'm sure Ilians she seemed pretty strong um you know throughout

[00:22:00] so I think I think we'll be seeing more of her um did you have a favorite flavor of any of the

[00:22:07] when we would probably be the cinnamon that looked amazing yeah yeah I would probably have to say

[00:22:14] sure but those lemon cakes though I'd certainly be drawn to too I'm like you I'm a lemon fan

[00:22:19] so anything like that I would definitely be all over yeah um what about you Greg any

[00:22:27] I know you mentioned the cinnamon roll um any others that you would if they were all lined out

[00:22:31] for any of you that you would jump jump to I wanted to try Samiah's whole surprise

[00:22:40] I like that one the I know I've talked about chocolate not not being a chocolate

[00:22:45] holic um and a couple of them were we're pretty chocolatey but that one that one was one that I was

[00:22:53] kind of like I could get down with with giving that one a shot yeah yeah in it in the

[00:23:00] she got you know significantly positive feedback on that so I've made me even go now I

[00:23:06] what do you guys remember what that one was? I don't I do not remember the exact ingredients

[00:23:12] that she had I really don't I don't have that in front of me I've really got to start

[00:23:18] writing all of that down trying to get it I just know the the hola surprise

[00:23:23] with the yummy little like dessert within a dessert it almost looked to me and this doesn't sound like

[00:23:29] compliment but I mean it that way it almost looked like like the American fruit cakes that we have

[00:23:35] like the glaze on top looked like that and I mean that in a good way because it looked amazing

[00:23:42] yeah yeah it really did I just I love that when you cut into them and they're just you know a

[00:23:49] nice little surprise I think there were some I'd like seeing those different loafcakes I really do think

[00:23:54] that there's a I mean I think they do most seasons that's a few here and there that kind of

[00:24:02] struggle but it really feels like so far there's a really strong group of bakers I mean just in the

[00:24:09] signature I mean I thought a lot of them were pretty good I know a few struggled with like Georgiano

[00:24:14] struggled she the temperatures were wild first off can we talk about how this year we had

[00:24:21] the the cold yeah versus the like melting you know like they couldn't even get their chocolate

[00:24:28] to temper or chocolate to set because it was so hot and now this time you've got people talking

[00:24:33] about how cold it is you can see their breath you know when they're talking and this spring and

[00:24:38] summer so that was kind of surprising yeah I don't know I'm certainly not keeping up on

[00:24:45] the temperatures across the pond or anything but I guess I I read that it got a little bit chilly

[00:24:51] and during that part of the summer they're so I'm like okay well that's different than what

[00:24:57] we're using yeah you know I think that was where there were some struggles you know with with some

[00:25:03] of the the the the bakes and I know Georgie struggled with hers but you know as far as like the

[00:25:11] some really good strong bakers this round and I think that seeing all those different loaf cakes like

[00:25:19] was it Jeff that had the stars in the middle you know the marbling the hidden dessert that

[00:25:25] Smya had I just thought wow you know really great ideas from from these bakers some really great

[00:25:32] talent there I don't think there was anybody that had a big that didn't taste good and didn't look good

[00:25:40] some of them didn't look so great but they tasted great and some of them looked really great

[00:25:45] but maybe we're a little overbaked but there wasn't any single person that was like oh I don't

[00:25:52] know they look like they're not gonna make it yeah I thought the same and I think again I mean

[00:26:00] we talk about it almost every time if they'd had hadn't been limited maybe to that time frame

[00:26:06] that they were given for those bakes you know if they're just allowed to like if they're just making

[00:26:10] this at home that obviously the presentations for some of them would have went a lot better but

[00:26:16] pretty tough because of the time all right and I thought when no one went home it I was really

[00:26:26] glad because there wasn't any single hulk baker that I didn't think I really want to see what they

[00:26:31] do next like their flavor profiles were interesting or their some of their decorated skills were

[00:26:38] just amazing you know like so there wasn't one single person that I didn't didn't want to see

[00:26:45] what they had coming and I feel like once we knew that Jeff had to step back after the signature

[00:26:53] then I immediately thought oh no one's going home this week because that's typically yeah I was

[00:27:00] okay everyone safe but I really wish they'd think about doing that regardless if you know whether

[00:27:07] or not someone has had to leave because they're ill or whatever because I'm like I don't know

[00:27:11] it's the first week let's just see what everybody like get them through that first week yeah

[00:27:17] you know and then and then go from there so I don't know I'd be I'd be curious to see if maybe

[00:27:21] they would just consider that for future yeah no I agree I think that makes a lot of sense

[00:27:26] get six weeks out of them before making this big difference yeah sure yeah

[00:27:33] when you're someone who I understand how different someone who has a wish was

[00:27:38] worth and with you the beautiful abenteuer of your life you want to

[00:27:42] become the comer's platform shoppyfire revolutionized millions of people from

[00:27:46] underneath the world with shoppyfire right in the new online shop one

[00:27:51] a program or design company thank the efficient one-richt and intuitive social media

[00:27:57] and online marketplace integration can you Instagram, eBay and Co. Verben and Verkhaufen

[00:28:03] new companies to make it even easier shoppyfire is on a single secure platform all tools

[00:28:10] to build your online business on top cost-end-use test and your business the world

[00:28:15] present here shoppyfire.de-richstripe try-be-suchen

[00:28:19] a workshoppyfire.de-richstripe try-ingame and close-ling made for Germany powered by shoppyfire

[00:28:28] all right so that's just to the technical yeah yeah the technical was different

[00:28:37] yeah this this episode I'm I wonder if they'll do this for all of them or what I was

[00:28:43] this time it what you thought about that yeah but you know what I liked it so for for

[00:28:50] I mean hopefully you watched the show if you're listening to this but they did a little

[00:28:55] something different for the technical this year normally they get asked to I mean it's always

[00:29:00] a blind thing right they don't know what they're baking until they unveil the

[00:29:08] kingdom tablecloth or what have you from all the recipes and they've got the card in front

[00:29:12] of them and it's a very very limited recipe like it's very just mix flour you don't really

[00:29:20] get to get told sometimes how much flour or you know just say make icing and it's like

[00:29:26] doesn't really tell you what to do or how to do it just kind of give you some very very

[00:29:30] basic steps and this time they give us they actually show you what it is and you get to study

[00:29:37] it you get to look at it you get to taste it and no recipe um which I thought was really interesting

[00:29:44] because I often times when we get the technicals some of the bakers they're like okay bake

[00:29:49] this thing and they're like they're all staring at each other like what is that I've never seen

[00:29:54] in my life and I'm like oh that should be fun like you get these instructions to make this

[00:29:59] this bake but you don't even have anything in a frame of reference um you know to to recall

[00:30:06] so I thought this was interesting what did you think?

[00:30:10] I I it always I feel their frustration you know because I think about like

[00:30:17] what if I was thrown into that I can't imagine what the results of that would be

[00:30:25] you know but but also by the end I am extremely impressed with what all all of them were

[00:30:32] able to pull out like I know some of them were messier than others but I'm telling you it's amazing

[00:30:38] that they're able to pull that out yeah I mean I'm always amazed when they even have a very

[00:30:46] basic restricted recipe to follow that they're able to when it just says make batter or make dough

[00:30:53] and you're just like okay you know you don't even know you have your ingredients in front of

[00:30:59] you so you at least know what flour or what ingredients you need but it doesn't tell you you know

[00:31:05] exactly how much to use um so I'm impressed constantly throughout the technical

[00:31:13] bakes but yeah more so that you could just sit there and take some bites you know like some

[00:31:18] mice taken a bite she's like mmm that's an almond flavor so gotta make sure we got to put some

[00:31:24] you know almond extract in there and I'm like I just I just I know I couldn't I mean there's

[00:31:29] some obvious flavors I think that you can pick up on but there if I had to do that I would

[00:31:34] like I have no idea what that is I don't know what needs to go in there or how much it should be

[00:31:38] a tablespoon to the most I am just and that's where I think Georgia kind of shine because she

[00:31:47] when you mentioned earlier you know she doesn't really measure yeah I measure with her heart

[00:31:52] she's kind of look at and I so admire that when people can cook or bake like that I just

[00:31:56] mean they've been doing it a long time yeah exactly exactly so you know Georgie she won the

[00:32:02] technical and I really think that she was able to you know she's tasting this she's able to kind of

[00:32:10] you know she was able to figure it out based on how how she bakes you know with that kind of

[00:32:17] improvising kind of style so I think it served her really well and it can be a good thing or it

[00:32:23] can be a bad thing and sometimes in this show but I think for her for this time it it really helped her

[00:32:29] yeah yeah I agree um and I I was just impressed have you seen those here in the states

[00:32:37] a bad bird yeah I can't say I have no not my small time I have either maybe something like it

[00:32:47] but I think I'm probably thinking more of like a petite for or something like that oh yeah

[00:32:53] but it it looked good the cakes looked really good yeah I'm not a huge fan of Marzipan

[00:33:01] yeah I mean so I don't know I mean I would try it but you know as far as having Marzipan

[00:33:08] before I'm not usually a big fan but I was still trying to put some buttercream on yeah I could

[00:33:13] just unroll it out of the money if I'm happy yeah I mean like the cream looked good yeah yeah

[00:33:23] everything else looked delicious you know they had that jam and and their buttercream and

[00:33:29] all that looked delicious but not sure about the Marzipan so interesting technical I think

[00:33:35] there I was curious I was like oh are they just you know trying to change things up a little bit

[00:33:42] you know I keep are they trying to make it hard? I feel like it was really hard to begin with

[00:33:48] I don't know well yeah I wonder if they're trying to spice it up a little bit because I feel like

[00:33:55] the technical is when I do a little bit of a snooze and I don't I have myself haven't read

[00:34:04] old the the commentary or everything online but what I have heard is that there's been a few

[00:34:10] comments online about how it's a snooze best or it's not it's not as good or it's just like

[00:34:18] oh you know here we go with big off again and I mean I'm still happy to watch the show

[00:34:23] I still get really excited even though we're pretty familiar with the formula

[00:34:28] and what to expect I guess as far as you know can you see some just technical and show stoppers but

[00:34:33] so I wonder if they're trying to give it a little bit of a twist till they've been it up a little bit.

[00:34:37] I will say though that I think the consistency is what I love about the show like

[00:34:43] I'm a top chef fan and I feel like top chef does things that are too gimmicky

[00:34:50] and they'll just do silly things that like have no the winner has nothing to do with who

[00:34:57] cooked the best and I don't like that like I want to see people cook I don't want to see you know

[00:35:04] people make the best item out of Captain Crunch you know like they do weird things that are like

[00:35:10] do we really want to see that? And so I like that about bake off that it is consistent and it is not

[00:35:17] you know these other food network shows that are trying so hard to get a gimmick thing that will

[00:35:25] grab you but I'm sure some people you know like those kind of thing yeah yeah I mean there's

[00:35:34] people that do like that and that's their preference but I'm I'm like you I look as for me I like comfort

[00:35:41] you know I don't I have enough like in real life or with other shows where they try to change

[00:35:48] things up and shake things up to make them different and it's fine it's fine but sometimes I'm

[00:35:55] just like I'm fine with it being the same thing I like comfort I like being in my comfortable zone

[00:36:02] you know and I like to know what to expect so that's where I find that comfort it like a warm blanket

[00:36:10] with with great bread of spake off you know it's like I know because even though you know the formula

[00:36:16] there's still some surprises there yeah and it's still funny you know it's about watching the

[00:36:23] bakers and and I'm happy with it today in that way yeah yeah same all right yet we'll have to wait

[00:36:33] till next episode to see if they continue that kind of method with the technical or if they're

[00:36:38] going to do any other any other things to kind of shake it up but let's talk show stopper yeah let's see

[00:36:51] I thought Sumaya's duck was just adorable and also like where are these people that have

[00:37:00] chickens and ducks I want chickens and ducks and I thought chickens and ducks but I thought

[00:37:06] I mean I saw Georgie's chicken and I thought the feathers were amazing but I thought Sumaya's was a

[00:37:14] true work of art like I don't know how she got the face to look so realistic but it really did

[00:37:20] and so I thought that was just I if I'm being honest about it that was probably my favorite

[00:37:30] one but it was hard there were some good ones you know again you know I mentioned

[00:37:36] earlier about this being such a great group of of bakers because it's like I don't think

[00:37:45] I don't think like anyone really did that bad in in this first episode I mean again time constraints

[00:37:55] were an enemy for a few bakers you know because they were behind on their bakes maybe a little

[00:38:01] and they didn't have enough cooling off time so they're they're icing melted a little bit you

[00:38:05] and to me I'm like ah bug what but hey you're on a competition show right it does matter

[00:38:10] but it's like everyone was so good and like this anytime they have any kind of like an

[00:38:18] optical illusion challenge that can really like everybody's a home baker none of these

[00:38:24] folks are professional they're all just home bakers who love to bake and maybe learned from

[00:38:32] a relative or someone and you know they're their amateur so anytime they have something like

[00:38:37] difficult like one of these optical illusion challenges that can sometimes trip people up

[00:38:41] but man this group came out and like every show stopper that they were popping up out of

[00:38:48] there up on their and how to put it on their counter I thought wow yeah they're all really good

[00:38:53] and I know Georgie struggled a little bit with her chicken but I know she had to like remake her

[00:38:58] make some of them and and that put her behind so she had to really kind of rush but it still

[00:39:02] looked really good I mean yeah I make a freaking cake that looks like a chicken now hell though

[00:39:07] I mean we'd be funny it would just be like this blob of cake and icing it would not look anything

[00:39:16] maybe kind of like one of those fails of like this is what I wanted and then like this is what I got

[00:39:26] yeah that duck holy moly and I'm like that girl is only 18 years old I know what an artist

[00:39:34] to I thought that cake was I was so happy to that they didn't slice into the duck they sliced

[00:39:38] into like that wooden structure that she I know was a real wood that lime structure I was like please don't

[00:39:46] into the duck it's too beautiful yeah but John you know even though he won star baker

[00:39:56] I liked his pair of jeans and I really thought his flavors I would have really liked

[00:40:02] the flavors of his show stopper it it sounded really delicious and in the way that they were

[00:40:10] talking about the texture when he was like when they were like layering the fork over

[00:40:15] like the texture of the cake I was like oh look that's like a really good texture like I

[00:40:19] feel like I could just taste it right yeah yeah no you can tell you can tell like some of them

[00:40:25] looks so moist and soft and yeah I thought for artistic talent and these leather bag was

[00:40:35] probably the most amazing like that's you know that's more than being a baker that's talent

[00:40:44] there yeah I mean he had the the the seat like the zipper yep and everything that she

[00:40:52] that was amazing and I mean that would that was a piece of art yeah that was pretty it was yeah

[00:40:59] I really liked Dylan's canopic jar too I stressed for him so much because I was like oh dude you're

[00:41:07] you're really doing the opposite thing of what they were saying in the beginning when pru and

[00:41:11] Paul talk about you know oh you should use this kind of sponge and stay away from this kind

[00:41:16] and he's like I'm gonna be using this kind of sponge and I know I shouldn't and I'm like oh no please don't

[00:41:23] right don't do that yeah I hope I hope it you know I'm sitting there crossing my fingers

[00:41:29] hoping it went well and it really did I thought that was really beautiful and you need yeah

[00:41:33] and I think he's shaping up to be a real risk taker which you know

[00:41:39] usually risky but when it lands it lands really well so yeah I'm I'm really excited to see his

[00:41:46] upcoming bakes yeah he's he is a sweetheart too he's I don't remember his age but I know he's

[00:41:55] young I'm like golly another another young and feminine here showing their stuff yeah

[00:42:05] let's see what were some other standouts I mean they were all just I thought beautiful yes

[00:42:13] I like Hazel's handbag I know they didn't like the way it tasted they thought it was over baked

[00:42:21] but it was so adorable so it was she just looks so adorable just carrying it up by the handle

[00:42:29] and I was really inventive that you could carry it you know I thought that was really cool

[00:42:36] I didn't I I know we got to see a little peak at the hardware that she had inserted into the

[00:42:43] cake to be able to use that handle but I was still curious like I would just love to see how she

[00:42:48] really managed that and she just looked so proud that look on her face as she's carrying it up there

[00:42:53] like it's a real handbag I think she's just she's just adorable and yeah I guess a little over baked

[00:43:00] but I don't know I mean you that that would be such a hard line you know wanted to be well baked

[00:43:06] because if it's not and if it's too soft that everything would just follow right apart exactly

[00:43:13] but yeah it was beautiful they were all really good looking I was just again I was like wow

[00:43:20] they're all pretty amazing you know this type of bake is so difficult

[00:43:27] yeah there are showstoppers they're all difficult but you know when you're doing something that has

[00:43:32] to look exactly like something else you know usually you've got something where it really kind

[00:43:39] of fails for someone someone really struggles but everyone just I'm like dang this is going to be a

[00:43:49] yeah I can't wait yeah all really good ones and again I was really glad that no one went home

[00:44:01] because we get to have them all again for three more bake and I'm excited about that and you

[00:44:07] can already see they're developing such a rapport and everybody so sweet to each other

[00:44:11] I know it's one of the best things about bakeoff is the you know already the friendships are

[00:44:19] forming just in that first week and you know you're already yourself just watching them that

[00:44:25] first week feeling like you get to know them and it just gets harder every week because you

[00:44:30] spend more time with them and it gets more difficult so yeah I loved that mic at the end

[00:44:36] I know he was so worried you know that it was his time to go and when they were like you know

[00:44:44] no one has to go home this week and he just started crying you know right in on oh who was

[00:44:52] he next to he was a gill gilly next to him and she just like comforting him and just looking

[00:44:59] to see each other and it's really nice it's really nice nice and it's refreshing so yeah I was

[00:45:07] glad to not have anyone go home this week me too all right well we talked it through

[00:45:18] all the different bakes and some of our favorites any particular standout moments or funny lines

[00:45:26] or anything that that stood out to you that you want to call out I thought it was hilarious when Mike

[00:45:33] started in the very beginning and he said um and you can just tell Mike's a character and he said

[00:45:40] this is an absolute dream my mom told me not to cry and I've cried three times already yesterday

[00:45:47] so sweet loved it absolutely that's that's mine too I just thought he was absolutely adorable

[00:45:56] yeah yeah so get already love you my man yes and he's just the guy he just he's just bringing

[00:46:04] lightness and joy into that tent I bet because you can see he pulls around a lot and has a good time

[00:46:10] and that's all about totally and I I'm like I could so relate when they were walking around I

[00:46:19] think it was for the signature bake and uh was it no maybe that made a comment about his messy

[00:46:27] space while he was baking and they were like are you not gonna ding him for any points on this

[00:46:33] are you and I was like oh gosh do they get like do they take that into account if you're like

[00:46:39] a messy baker because I'm like I am like the messiest baker and when he's like dropping a pan

[00:46:44] in a clatter's and everybody's like oh yeah is that he's like sorry and I'm like yep that

[00:46:49] I so relate that's me I'm you know running around crazy trying to get get this done get that

[00:46:54] done and I'm dropping things and I've got flour spilled everywhere I know and for my clumsyness like

[00:47:00] I buy the cheapest target glasses and the cheapest target dinner wear and bowls because I'm

[00:47:09] gonna go throw it yep same yeah yep so he was definitely relatable there and yeah he just looks

[00:47:16] just looks like he he probably keeps it very lively I'm sure but I think John does too I think John

[00:47:22] was a lot of fun and he seemed to you know smile and laugh a lot too but I think Nelly too I think

[00:47:31] would just be a lot of fun oh yeah I think around she seems very lively too yeah so yeah really great

[00:47:40] great group of folks hard to predict anything I feel like it's just way too soon yeah no no I

[00:47:47] mean I think we can definitely say these are some to look out for but again first week it's difficult

[00:47:54] because there's always gonna be that week where someone's gonna struggle you know there's gonna be like

[00:48:00] that's my week point or you know so you know you can be so super talented in some areas but

[00:48:06] it'll catch us somewhere else so I think it is too early for predictions but definitely some

[00:48:12] very talented people and should be really fun to watch so definitely know no predictions from

[00:48:17] and I stink at predictions I think I bail on on y'all every time we talk about predictions because

[00:48:22] just like I'm terrible with predictions um do you have any any other notes about this

[00:48:33] this episode anything about the bakers what do you think about the cold open

[00:48:39] the little Barbie cool open it's always so incongruous to see them like that because like a

[00:48:47] specially pollen prou they're not like that at all you can tell and so it's always so weird

[00:48:54] to see them in these skits but yet I give them credit for doing it and they they play it so straight

[00:49:01] too yes that it loves seeing pollen prou yeah an interesting that I play like such an

[00:49:07] American thing and then you know like they were talking to an American accent this is a pretty funny

[00:49:13] it was seeing prou's weird Barbie was yeah I was not expecting that yeah and yet she thought

[00:49:20] I'd like the big statement necklace on I thought that was pretty funny it was probably hers

[00:49:26] her own yeah she loves her big statement necklaces I thought it was great I was like why not you

[00:49:33] have a little homage to Barbie um any other notes or any comments about

[00:49:44] about the show before we move on oh I think I'm good all right all right well we we always

[00:49:54] looked to hear what y'all thought about the episode so be sure to look out for you know a Facebook post

[00:50:03] but if you you know when I want to write in we'll give you contact information if you want

[00:50:08] to be able to to leave some feedback for us because you know we know there's many of you that

[00:50:14] also enjoy the show like us and just kind of need that nice comfortable you know show during this

[00:50:21] time of year so this first one that we guys is from our friend Karen she she says oh I'm so happy

[00:50:30] that great British bake office back and that you all are covering it thank you my heart was already

[00:50:36] swelling at the first notes of the opening credits song only to be tickled by that Barbie skit

[00:50:41] I think I fell in love with this cycle of bakers even before they started the signature challenge

[00:50:47] they're all just so delightful is it just me or do they see more a depth in the last batch of bakers

[00:50:53] I mean handshake in the very first challenge and most of all the show stopper bakes were out of

[00:50:59] this world impressive no it's hard to choose favorites at this point but I've vived most with Nelly

[00:51:06] it's probably the cool Scandinavian accent along with her banter with Null and thought some

[00:51:11] I as Potto cake was exquisite she's one to watch I don't know why but I'm also rooting for Dylan

[00:51:18] just because he challenges my idea of the baker archetype we've had people from all walks of life

[00:51:24] in the show but something about a young skater dude with lots of tattoos and piercing who also

[00:51:28] enjoys baking really intrigues me love Georgie and Mike's positive tovity too they're fun

[00:51:34] love that we have Allison back as a host very glad the junk us our baker

[00:51:39] Allison's right his blue eyes are beautifully piercing can't wait to see how the season unravels

[00:51:45] I um I I I liked was it Matt the old hat post

[00:51:51] but Allison is just great I I it's like she's always been there I I really like it all right

[00:51:57] I hope they stick with her for a few years I hope so too when she joined last year it was like a

[00:52:04] I didn't really have a problem with Matt but it was definitely a shift and it was a little bit

[00:52:09] like a breath of fresh air and I really like her energy with Null yeah um basically to get a little

[00:52:15] out yes yeah and I hope it's not all for like the the show I like to always imagine that even

[00:52:24] camera when they're between episodes or something that they're all still like um you know hanging

[00:52:30] out or staying in touch or something like that and in friends but either way the vibes on the show

[00:52:36] I really love and I I just I find her very funny and likeable and I think that she is sweet and she's

[00:52:43] kind with the bakers and they really seem to be really seem to react really well to her yeah I agree I agree

[00:52:51] and I just wanted to say that we have not killed Greg and buried him under the floorboards he

[00:52:58] had some audio issues so he did have to drop out but um just so no one's alarmed Greg's okay

[00:53:05] Greg is Greg is okay just having some technical difficulties so we're hoping if he isn't able

[00:53:12] to join us here by the end he'll definitely be here again for next week so yeah we miss you Greg

[00:53:21] all right so next week we're gonna cover episode two from series 15 and it's going to be biscuit

[00:53:29] right we like biscuit yeah yeah all the right nern is cookies yeah cookies over here in the

[00:53:40] in the states um yeah excited to see what they do for biscuit week always delicious I'm sure

[00:53:48] um if you want to write in or leave us a message you can find all our contact information at

[00:53:55] podcastica.com so as I mentioned if you know if you want to write in and you're not on Facebook

[00:54:01] because hey some people aren't I'm just gonna podcast to find strange indeed and you'll find

[00:54:06] all of our contact info there you can email us um you know or what have you whatever whatever you

[00:54:11] like what do you got going right now on strange indeed this you got anything upcasts um you know

[00:54:23] maybe I don't I've been very non-committal this year I've definitely taken a little bit of a step back

[00:54:29] from podcasting like every week like we used to and like very consistently show after show after show

[00:54:36] sometimes two or three shows not all it's changed indeed but you know I was you know covering

[00:54:41] things let's change a deed and then um for other podcast to go uh shows as well and I just

[00:54:48] it I had to take a step back and you know just life and things like that so right now this is it

[00:54:54] I do think we've got some things coming up though um you know we're just talking about the

[00:55:04] I'm pretty sure I'm gonna be retired by that time and I mean retired like in age not like from podcasting

[00:55:11] but I just feel like we're it's never going to get here um was there a key hopefully

[00:55:17] Taylor see I don't even like I know I normally don't watch trailers no so I think I had saw one

[00:55:22] but it must have been not real I think it I think it was a fan yeah yeah at it um because no

[00:55:27] last I heard I was still as of a few weeks ago I don't try to go look for spoilers but I actually

[00:55:33] saw something a few weeks ago on the bird app um that they were still filming and I was like

[00:55:40] I just yeah but I'm like you should be done come on you should be in post production right now

[00:55:49] not still actively filming you should be like putting it all together and ready to release it

[00:55:55] so I mean I keep hearing 20 25 but like when I have no clue yeah so um so no but I think we've got

[00:56:04] some something coming up I think in December that we've talked about that we're pretty excited about

[00:56:09] so I would just say you know keep keep your eye on our socials and for announcements

[00:56:14] yeah you know you never know yeah a lot of great things going on at pacastica.com I know they're

[00:56:21] covering Agatha all along rings of power still going there's golly just one more episode to go there

[00:56:29] I believe um amazing I'm really diggin that series right now I'm definitely in a middle earth vibe

[00:56:37] these are pretty silly yeah like I watched the hobbit today and it didn't go out of the rings

[00:56:43] rewatch a few weeks ago been all up and rings of power so I'm definitely enveloped no I haven't grown any

[00:56:49] healthier yet but you know you can you can get those done you know yeah I might have to so yeah a lot of

[00:56:57] great things up on the castica um that are and that are upcoming so be sure to check that out all right

[00:57:06] and while you're there make sure you go out subscribe you know on pacastica.com show give our

[00:57:13] give all of our shows a little love leave some ratings some good reviews especially for

[00:57:18] change indeed you know it helps people get to know us and find us a little easier when there's you

[00:57:24] know some good good comments and reviews out there that's how we get found most of us so we would

[00:57:30] the best thing you can do is leave a review yeah um nice things though if trying to be too mean that's

[00:57:37] why yeah thanks an advance all right on your marks get set big