312 "Biscuit Week" GBBO Collection 12 E2

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[00:00:57] Ah!

[00:00:58] Hmm.

[00:01:01] Hey everyone, welcome to our bonus edition of Strange Indeed dedicated to the Great British Baking Show.

[00:01:14] I'm Rima.

[00:01:15] And I'm Greg.

[00:01:17] This episode, we're covering Great British Baking Show Collection 11 Episode 2.

[00:01:21] It's gonna say 12.

[00:01:23] Biscuit Week.

[00:01:24] Maybe it is Collection 12.

[00:01:26] I think it is Collection 12, yeah.

[00:01:28] It is Collection 12.

[00:01:29] Whatever.

[00:01:29] That was a typo on my part.

[00:01:31] You know, it's weird because in the UK it's called one thing and then in the States it's called something different here.

[00:01:38] And I think I just got that backwards so.

[00:01:40] No, I totally understand.

[00:01:41] Yeah, well because it's what's really weird about it is that you know it's obviously Great British Bake Off over there

[00:01:48] and then here it's Baking Show and then over there they had three seasons before it really like officially happened over here.

[00:01:56] So they're like 15 and this is 12.

[00:02:00] It's all bonkers.

[00:02:01] It's very confusing so that's my bad it is at least in the States Collection 12 Episode 2 Biscuit Week.

[00:02:09] And this is one, like this is one that I'm pretty, I was, I'm always pretty excited about.

[00:02:15] I was a little surprised we didn't, I mean one of my favorites to watch people make are like the,

[00:02:23] the lattice work style cookies like Brandy Snaps.

[00:02:27] And I know that they had, they had at least one, I think of the signatures had Brandy Snaps.

[00:02:34] But like I didn't really hear anybody talk about them or anything like that but those are some of my favorite biscuits

[00:02:41] outside of like you know like the original shortbread whatever which are you know like the Ted Lasso Biscuits but man.

[00:02:51] I, this is like all of these looked so delicious or sounded so delicious.

[00:02:58] They did, they really did.

[00:03:01] Before we get into this week's episode do we want to recap a little about last week?

[00:03:08] Yeah absolutely.

[00:03:08] So last week you know John had a phenomenal week even though Ilian, is that her name?

[00:03:20] Got the handshake but John ended up having a great week and Star Baker and then because Jeff had been out

[00:03:29] had fallen ill it didn't really seem fair so you know he they didn't send anybody home which I think we all of us

[00:03:38] actually were like oh well that makes total sense they were like half way through the show like I don't think anybody's leaving

[00:03:43] because Jeff isn't here.

[00:03:47] And so that leads us into this week and I feel so bad for Jeff.

[00:03:54] Like I don't know if it was a matter of pressure plus like maybe being ill or maybe I hope he's okay.

[00:04:01] Yeah I hope so.

[00:04:04] Yeah that was unfortunate to just see someone you know say oh I just I can't do it you know I can't, I was feeling too poorly.

[00:04:16] So yeah that was unfortunate I felt bad for him because I think he really, I think he was doing really well.

[00:04:23] You know it's not like he was at the bottom or anything he was definitely hanging in there.

[00:04:26] Yeah absolutely.

[00:04:27] So it's unfortunate.

[00:04:29] Yeah it was definitely a difficult thing to see I mean especially on a show like this that is obviously you know always so kind of late hearted and positive and all that.

[00:04:41] It's like oh man that just hard to watch.

[00:04:44] Yeah that was a bummer but I think he recovered whatever it was that you know was just making him feel poorly.

[00:04:51] He has a lot of pressure you know in the tent and if you're not feeling 100% if you're feeling you know a little ill or under the weather you know it's got to be high pressure days.

[00:05:04] I imagine especially those first couple of weeks so you're like you're not really into the groove of anything yet and then you get hit with illness or anxiety or whatever

[00:05:19] and like I can see where that could definitely affect some.

[00:05:23] I don't think I've seen that before on the show but I mean I could absolutely understand not wanting to go through that especially as you said if your health is not you know pretty, pretty, if you don't feel great it's a pressure cooker.

[00:05:44] Yeah it sure is so hopefully he felt better.

[00:05:49] Soon after that I know he made you know a comment after the show aired you know just released a statement you know it wasn't anything dramatic or anything but you know at least he's okay and it's still baking.

[00:06:02] I think I read that he was going to be baking a cake for his son's wedding so that's lovely.

[00:06:08] Yeah that's awesome I mean that's a lot of work.

[00:06:12] It is oh my gosh yeah I can't imagine.

[00:06:15] Oh thank you.

[00:06:18] Well so this week our signature was a Viennese Whirl.

[00:06:26] They may have done this before on the show did not ring a bell I mean I feel like after all these seasons and like binging I just kind of forget you know some of these that you see in previous episodes so I don't recall seeing this before and I don't think I've ever had one.

[00:06:41] Have you had a Viennese Whirl before?

[00:06:45] I don't think so.

[00:06:46] I think that I've had a like that style of biscuit or cookie.

[00:06:54] I think that the ones that you'll see the ones that like come to mind for me and not necessarily a Whirl but the Viennese sandwiches are like from the Peppercorns Farms like the Milano's or the Viennese or whatever where it is definitively like shortbread on either side.

[00:07:13] And then some sort of filling this one you know the ones that like the Milano's are my favorite so the dark chocolate in the middle and you know obviously those are mass produced and not individually but like some of these in particular were very just looked sumptuous.

[00:07:32] But the way what I thought was weird was the way that Paul and Prue would eat them because it was like they split them and they would only eat them one half at a time.

[00:07:46] Did you see that?

[00:07:47] I noticed I noticed that too and I thought is is don't you just bite into it but I wondered if maybe they were doing it so they could see inside so they could see like if like Ileon had like a little citrus.

[00:08:03] Yeah.

[00:08:04] Dollop in the middle you know they had like many of them had like the multiple flavors and you know would kind of put something there in the middle so I didn't know if maybe they wanted to look at what was inside but then I did see and I came over as Paul or Prue it escapes me but one of them did take a bite of it in half and I'm like.

[00:08:25] Okay.

[00:08:25] That's what I was trying to understand like so I think that they had to like put filling on both and then put them in a sandwich form because otherwise you're not going to get all of the filling on both like you're not going to get.

[00:08:44] Like I would have but one of the complaints I think it was on Georgie's was that it was like basically just too fat for you to put the whole thing in your mouth because she made really thick biscuits on either side so then with like the filling in the middle is like okay well now it's just way too big to take a bite of.

[00:09:08] Which I would not have any problem with that because I'd be like nope don't care.

[00:09:12] No.

[00:09:14] No problem with a too big of a cookie or biscuit in this case so yeah if that's if it's like well just got to cut it in half or then yeah take the top off like an Oreo right.

[00:09:29] It's not it's not too uncommon.

[00:09:31] Yeah that's what I was thinking because I was like oh they're eating these like Oreos interesting.

[00:09:36] Yeah nothing wrong with that.

[00:09:38] But yeah they certainly looked tasty.

[00:09:41] Did you have a favorite any that stood out that you were like oh that flavor sounds intriguing I must try that.

[00:09:49] So I had three of the signatures that I was like like those not only look but like sound like things that I would really enjoy.

[00:10:01] Ileon's orange and pistachio and white chocolate like those that flavor combination I'm I enjoy pistachios it was unfortunate that I think Paul and Peru said that you didn't really have the pistachio come through but I think that I think that I think that pistachio flavorings kind of like almond flavoring like when you like to use like almond flour that the flavor isn't necessarily

[00:10:27] like necessary to I think you only really need a hint but if you got no pistachio at all like I don't know if it was just it helps the texture or not but the one that really kind of struck me as

[00:10:41] one that I was like I would never try this if I like 10 years ago or 15 years ago I would never have tried some I is goat cheese and honey blackberry jam and something else that I can't read my writing.

[00:11:02] Oh the swans.

[00:11:04] Oh yes they were like they were so pretty like they were wildly impressive visually.

[00:11:11] I've noticed that I think that Sumaya in in general has been amazing as far as as far as as far as actually presentation goes.

[00:11:26] But and I'm not saying that her flavors have are bad but like that one in particular I would never like I've I would say like the last like I said like last 15 years.

[00:11:37] I have really come around on goat cheese and I think one I think a salad I had with like goat cheese and roasted beets and I'm just like none of this sounds like things I would have eaten in my 20s.

[00:11:50] Right.

[00:11:51] But but now I'm like oh my god I would have been missing out.

[00:11:55] But the other one that I had that I was just like holy crap that sounds phenomenal is Dylan's his s'mores or campfire marshmallow e goodness like that one that one is the one I heard I heard campfire and I was just like that's my jam right there.

[00:12:17] That's funny. Those are the two that I picked as my favorites. I mean I would I think I would definitely try all of them right. I would definitely like want to try to go in and have a bite of all of them and just to be exposed to different flavors.

[00:12:30] You know I would enjoy that but yes and my is I was definitely intrigued. I don't think I would I'm like you. I don't know that 20 years ago I would have you know if you put goat cheese in front of me I'd be like no thank you please take this back.

[00:12:43] But I've had it on occasion. I think I've enjoyed it on pizza. I've had not just goat cheese but like with other toppings and it's I was like I don't I'm just going to try it and go for it and it was so delicious with the other ingredients.

[00:13:00] So I'm a little bit more open minded about goat cheese and she had mentioned that it was a milder goat cheese and it was and I thought it was so funny because she's like I don't like goat cheese.

[00:13:12] It tastes too gamey for me but my parents like this so that was good enough for me and I'm like do you do you fix anything that you like.

[00:13:18] That's that's what I was thinking I was like that has got to be so difficult to basically just trust that even though you can't taste it and go oh yeah that sounds good.

[00:13:33] I'm like to put your trust in. I don't like these ingredients but someone said they were good so I'm going to make this. I'm like as in a competition I just like man that's just bunkers.

[00:13:48] Right because you know you will often see the bakers as they're baking things they'll take a little taste of you know their sauce or you know something that's you know is it on track.

[00:13:59] Is it sweet enough or is it capturing that flavor and after they need to add anything additional and I'm like at least with this biscuit.

[00:14:07] I'm like you're not really going to be able to taste it to see if it's on track for what you are expecting the end result to be because you don't really care for it. How do you know if it's good.

[00:14:16] That was like in the technical where it said like oh add this to taste and like well add goat cheese to taste. Well I don't know if it tastes like goat cheese I don't like it so I was just like man that's just super impressive to be able to do that.

[00:14:33] Yeah she I think definitely has a natural talent you know for sure and she's so artistic I mean I know we'll talk about more of her bakes throughout but I just I thought the swans were just beautiful.

[00:14:45] I loved her presentation how she had like that little bit of icing on her tray and stood them up. I thought it was just adorable and again the flavors definitely intrigued me because I do love blackberry too.

[00:15:01] I'm not all of that. I'll have you know 14 and then Dylan's as well was also on my list so like you that was definitely one that stood out to me when he said like campfire cookie and he and he's you know comparing it to like a s'more I was like okay yep give me give me all of those.

[00:15:17] I loved his way to try to toast his meringue you know I thought that was that was really good and they loved it too. Paul described the filling is silky smooth and that the biscuit was really really good so he did really well in that round like Samaya and a lot of him did I mean even though those were just my favorites you know there were some other you know really good ones you know as well.

[00:15:45] Well I just one more one more thing about Dylan's and I know that I'm gonna another just continue to talk about but what one of the things that sells me anytime somebody says.

[00:15:56] The word Praline I immediately go yep I'm on board.

[00:16:00] I will try anything that you basic any kind of nut cookie or biscuit that you are going to basically melt down with sugar and reduce into a hard sugar nut mix yes I'm on on board.

[00:16:19] I agree.

[00:16:21] All of it sound sounded very tasty to me the ones so one that I when I heard about it or first read about it or saw the whatever.

[00:16:32] That did make me go that sounds good is was George's Rearburn custard but then when I found out that it was dried and ground.

[00:16:43] I was like maybe not because like custard I would think of like a smooth nut I don't know so I know that I enjoy custard flavor per se but like the creaminess of it and she'd like made custard and put it in there and I say custard even though I'm not a fan of like the pudding texture.

[00:17:09] But then also the I don't know that I've actually had cherry jam but Andy's peanut butter and and jelly with the cherry in the middle like a man that sounds really really good with the dark cherry jam.

[00:17:30] It's a classic.

[00:17:34] In my opinion can never go wrong with anything PB and J so.

[00:17:39] Yeah I've seen they've done a lot of things in it they're always suspicious of it like Paul and Prie were always suspicious of like I just but it's it's a classic for a reason.

[00:17:54] The other one that I like I'm just going to remark on his flavors again like I think I did for at least a little bit last week when I was on was Christian's the tarragon lavender and then the blueberry something and.

[00:18:12] Is it basically what they said was it was it was different.

[00:18:16] It was interesting but it still is like a good taste and I was like hmm all right I can get and get down with that.

[00:18:25] I agree and they were pleasantly surprised Paul and Prie.

[00:18:29] Yeah he's come out with some wacky flavors and as you know as we as we you know we and y'all said last week.

[00:18:41] Like sometimes that's good and it's like oh I'm opening my eye other eyes to some possible great flavor combinations but sometimes it just goes very awry.

[00:18:56] Like last week.

[00:18:58] Yeah yeah just a little bit I think he's it seems like he's taken in the feedback and he's trying to learn that balance.

[00:19:06] Yeah trying to you know trying to be a little outside the box give them something they haven't had before but also not too jarring.

[00:19:14] Right yeah not trying to knock them out you know right completely out of the comfort zone maybe a little bit out of the comfort zone but not like down the street.

[00:19:22] Right.

[00:19:25] Like I could talk about all these biscuits like for another hour but did you have any others that you were like either interesting or ones that maybe you go no I do.

[00:19:39] Were there anything you were like that flavor combo just doesn't sound like something that I'd want to try.

[00:19:46] Hmm as I'm just looking through the flavors no I mean they all sounded you know again like I would try any of them you know John had an Irish cream and coffee.

[00:19:58] You know Jeff had one that had like a coffee flavor as well.

[00:20:03] Yeah.

[00:20:05] You know I'm not a not usually a big fan of like I enjoy coffee I will I do drink coffee but I don't really enjoy coffee flavored things like I don't like really like coffee ice cream or you know the things like that don't really draw me but I would certainly try it.

[00:20:21] I'm not you know opposed to it or anything like that but no just looking through you know Hazel had coffee and Hazelnut Viennese biscuits and even though you know poor Hazel you know her biscuits lost their shape and you know they just weren't as good.

[00:20:38] And you know she kind of forgot her sugar her icing sugar a little just was not a very good bake for her the flavor still appetizing coffee and Hazelnut I mean perfection.

[00:20:50] Yeah so no I think all of them sounded pretty good.

[00:20:55] What about you is there any that you were just like no don't don't get anywhere near me with one of those.

[00:21:01] Well I think like you said I I definitively would try any of them.

[00:21:09] The one that really made me go that made me concerned that I wouldn't care for it is Jill's which I didn't even realize that her name was Jill and not Gil.

[00:21:25] Jill's the lime curd and I think it's the fact that it's the curd and the texture because I love Keelempie.

[00:21:35] I love the creaminess of Keelempie but you turn that into like a jelly or I just it just gives me pause it didn't I wouldn't say I wouldn't say that I wouldn't try it but it's one that makes me go.

[00:21:54] Yeah okay sure I'll try that and I may love it I may love it but yeah.

[00:22:01] You could eat around it maybe no.

[00:22:05] Yeah yeah I know so I do want to make sure that we get to Britishisms in you know at the end because I have a few of them that I was like I don't know right I can only guess at what these mean.

[00:22:20] Oh yeah well we'll definitely get to those I love the Britishisms that you always come up with so we'll definitely get there.

[00:22:30] Well let's let's talk about the technical challenge I mean everyone has to make the same thing so you know maybe not a whole lot of conversation there but the technical challenge this week was mint cream biscuits

[00:22:44] and this is you know where Jeff Jeff does leave us at this time during the challenge so they had to make 12 mint cream biscuits it was not what I was expecting whenever all of a sudden they then showed them on the plate I was like oh that's when they were talking about what it looked like I was like that's not what I was expecting but sure.

[00:23:08] Sure so the lot of things happening with the biscuit it's not just so straightforward they said it needed to be thin but sturdy the chocolate oh the chocolate and the tempering of the chocolate always a challenge with the crazy temperatures it's either always too hot too cold in the tent and definitely messes with that.

[00:23:31] So yeah what did we think of the mint cream biscuits do you like mint and cream.

[00:23:39] So I was like you that is not what I expected to see when when they were describing them.

[00:23:52] But I like my note here is this looks amazing like that the I'm what I'm but now what I'm kind of thinking my way through is if you took a York peppermint patty and then basically encased like before you put the chocolate on you just put it on a really good shortbread.

[00:24:15] And then you just put like basically put the patty on and then cover all that and then you dark chocolate on the which dark chocolate is totally my jam and then sprinkle it with milk chocolate.

[00:24:30] My jam not jam but chocolate.

[00:24:35] But yeah I know it was like it I was I was kind of like oh crap like that I want to try those I thought they looked really good especially you know once once I saw the the sample and even I will admit that some of them very specifically their presentation.

[00:24:58] And it feels like the technicals really seems like they all had the right flavors they had the right kind of like the right ideas but then the issues ended up being in the tempering of the chocolate or in how.

[00:25:13] I mean pretty much the issues were in the tempering of the chocolate.

[00:25:17] I think there was one one that they said that the meant was a bit grainy.

[00:25:23] And then but basically everybody else was you know that there are positives up and down the board with the exception of the chocolate because like Dylan really just like pooped himself.

[00:25:39] He just literally just globs of this chocolate that came it was not good.

[00:25:47] It was very ugly.

[00:25:50] I mean don't get me wrong I'd probably still eat it.

[00:25:53] Oh yeah competition wise it definitely was not very good when Paul would go cut into it and it was like half an inch of chocolate on the top.

[00:26:02] I was like oh no.

[00:26:08] Oh I felt so bad I'm like dude I can relate.

[00:26:11] I mean sometimes it goes really well and then other times it's bad.

[00:26:17] It's not something I do all the time but I have had to like melt and temper chocolate to like dip in.

[00:26:23] And I'm like oh no it's starting to cool down or something's happening and it just gets so clumpy and it's not smooth.

[00:26:29] It doesn't want to just give that nice layered glaze you know it's just like too thick.

[00:26:36] I've I just felt so terrible for him.

[00:26:38] What was it Dylan that had left his he had to do a second batch of the tempered chocolate because he left his bowl on the or would know that was that was Andy.

[00:26:50] Oh I think I think it was Andy.

[00:26:52] I was Andy who was like oh no.

[00:26:54] They were both at the bottom.

[00:26:56] Yeah I mean they neither of them looked good but my understanding is that both of them did decent you know made decent enough flavors.

[00:27:06] But yeah those I thought those were those were comical and I don't know if you guys I don't know if you guys have watched.

[00:27:15] Was it last was it last series last season that they had the one I think it might have been on the Great American Bake Off or baking show.

[00:27:27] They had one week where basically you just had to throw away the technical because no one did any quality any quality work on it.

[00:27:39] It was crazy pretty that I feel like that was last last season.

[00:27:44] Yeah it was yeah there was just one week I can't remember what it was but man it was bad for some reason brownies are sticking out in my head.

[00:27:52] I don't know if it was just a remember brownies being a part of a technical challenge and either it went really really bad for everyone or if that was one that they had to throw out maybe that one they didn't throw out but I do remember like just some very weird circumstances where nobody could get anything right.

[00:28:10] And I do remember I'll have to look that up and maybe talk about it next week but yeah you're right there was one that was just like everybody was terrible and could not be judged at all like I think it was a first.

[00:28:24] Yeah it was it was really I mean it was really comical watching it and if you haven't had the opportunity to watch the Great American Baking Show it's actually pretty pretty entertaining it's kind of the same vibe.

[00:28:36] It is not the cutthroat typical American stuff but it's refreshing.

[00:28:46] Yeah it's actually really I watched the one or two series of it or collections but anyway so I absolutely had I can't remember oh Baz from Ted Lasso with Yelik third have got so many numbers 34 34.

[00:29:06] 33 42 39.

[00:29:10] It's like and like some I don't I still don't I still don't know what the right answers were because some of them were saying you had to get up to like 42 some of them said you had to get up to 5051 then you get back down to 34 or 35 and it's like I don't know what the right answer is because there was so many numbers out there.

[00:29:30] Some people did it well some people didn't but I feel like Andy had said like 5051 or just like it's way higher than like literally everybody else and he was at the bottom so maybe that was not the right one.

[00:30:30] Shopify.de.try.

[00:30:39] Yep so and then this week with the technical they followed the same tradition of.

[00:30:50] You know blind blind bake and they had the ingredients and they had a recipe this time they didn't get to taste it.

[00:30:59] Without the recipe like last week so I guess we're back to unless they throw us for another loop we at least got more of a traditional technical as well.

[00:31:10] So so I was thinking that that would have been.

[00:31:14] And maybe if they have to if they go a little because like you know a couple people had said I don't even like I've never made a peppermint you're a mint biscuit or mint crepe biscuit.

[00:31:29] And so I feel like maybe if they had.

[00:31:34] Like gotten it and like tasted it and we're able to like the study it then maybe it wouldn't have been like basically because you're also kind of showing them what it's supposed to look like what it's so I can appreciate where.

[00:31:51] You wouldn't want to give them basically give away.

[00:31:56] The presentation I think last week.

[00:32:01] I think it felt like it was kind of like an experiment.

[00:32:05] But but I think that I think one of the things about the technical is.

[00:32:10] That you're supposed to be able to know how to make it and a lot of them are classics so you should know what it's supposed to look like.

[00:32:19] Although this is this was one that I'd never even heard of before watching this.

[00:32:24] Right.

[00:32:25] Yeah.

[00:32:25] I'm still after all these seasons still seeing like and discovering new you know cakes or biscuits.

[00:32:34] And I wonder if you know like last week when they were like you can taste it but you don't get a recipe and it was the Battenberg which seems pretty classic you know so I feel like it's like well we're not really.

[00:32:47] You know by letting letting you see it and taste it isn't like a giveaway because even if you've not had one before you've probably seen or heard of a Battenberg.

[00:32:57] I mean it's pretty classic but this mint biscuit mint chocolate biscuit is supposed to be a classic but you know there were some that were just like yeah I don't really know what that is.

[00:33:10] It is it is a classic from you know 50 years ago.

[00:33:16] Right.

[00:33:16] So I guess that's what that's what makes a classic but when you've got a number of bakers who weren't around even 30 years ago you know classics are kind of get lost on them.

[00:33:29] It's not like you know watching Julia Child and French cooking classic where that's part of the curriculum.

[00:33:38] You know British classics they could be a classic from 400 years ago or they could be classics from 40 years ago so.

[00:33:51] Yeah.

[00:33:52] So yeah I can I can appreciate the fact that they that they changed it back to the original original format and but yeah this is one that I would definitely have wanted to try.

[00:34:06] I agree I agree.

[00:34:09] So Mike won the technical John came in second and Samaya came in third so that is how they came out with the technical.

[00:34:20] Good to see Mike you know staying staying up I think he's just I enjoy his humor and I think he's just a lot of fun so I'm glad he's still hanging hanging in there and of course Samaya is just super talented and John too.

[00:34:35] Yeah Mike's a lot of fun to watch.

[00:34:38] Yeah I agree he's kind of a pleasure to have on screen where whereas Andy is maybe a little bit rougher around the edges.

[00:34:49] Mike is I mean to me it's just like oh he's just he's just a big cuddly teddy bear and he's just young and bubbly and fun and you know goofs around and it's just easy.

[00:35:04] Yeah like you said he's just a pleasure to have on screen.

[00:35:07] Yeah absolutely.

[00:35:10] All right let's talk about the showstopper which.

[00:35:14] Let me let me just start by saying what week two you're going to make us make a.

[00:35:25] Edible puppet show like.

[00:35:29] What right like what are they going to do in the couple like final weeks if if they're already doing like this edible puppet theater in week two like what we want you to literally construct the baking tents out of whatever.

[00:35:45] And you have to remember what each of the people look like and make a story for each of them and make and they all have to be different bakes or different stuff showcase all your different skills at.

[00:35:57] Cricky.

[00:35:58] I don't even.

[00:36:00] And I mean I'm just not you know I am not the most artistic or creative person so it just.

[00:36:07] So impressed you know by what they come up with for their ideas and I'm just like you know when they're talking when they're talking about what's your inspiration what's your story about.

[00:36:18] And I was like that is just like so creative and it just I admire that because I just I don't have it in me.

[00:36:24] So it I was just so drawn to their stories.

[00:36:29] Oh yeah like I'll tell you what I absolutely got tears in my eyes when Nelly was talking about her her children.

[00:36:37] Oh my gosh.

[00:36:38] Yeah you know having having been through that it is very very difficult as a father as opposed to the mother and like that was the fact that it was so personal and.

[00:36:54] It was absolutely beautiful and the concept the execution were all fantastic.

[00:37:02] You know she had some technical I'm not going to say issues but like technical differences.

[00:37:06] I think she said that they said that one part of it was really well baked and one was you know maybe a little bit under baked.

[00:37:14] But like that that one in particular I would say that like you said that the inspiration of the story is really what struck me as as phenomenal.

[00:37:23] Not just phenomenal but like just impressive that you're willing to do the detail you want to go to and the putting yourself out there because that's that's huge.

[00:37:33] Yeah it she really I did not.

[00:37:36] I mean I said many times this show always moves me to tears but it's usually like a very happy like I'm always always get tears in my eyes when someone gets a handshake or you know when someone you know when Star Baker when they you know they don't really think that maybe they've you know done enough you know to get there and to move on or whatever.

[00:37:55] So I've always got like really happy tears but this was definitely a moment that just was such a poignant moment for Nelly and like he said for her to like be so vulnerable to share that you know and I thought I thought it was beautiful.

[00:38:08] The tribute that she did you know she's talking about you know these little five stars you know representing five of her unborn children and that you know they're going to be hanging up up here because she's like that's where they are.

[00:38:23] And I was just like oh my gosh I was just crying.

[00:38:26] I was like what a beautiful beautiful personal thing and it was just lovely.

[00:38:33] Yeah I'm like I'm like tearing up just hearing you talk about it.

[00:38:35] It's like yeah I was we was young wrong.

[00:38:39] He's like a little bit hard to watch but like he said the vulnerability that she showed and the embracing that to celebrate celebrate her family was just.

[00:38:54] Yeah because it was all her whole family she had her and her husband she had her two kids and then she had her five stars representing and I thought oh what a beautiful like she like that's for her her family you know that they're.

[00:39:05] Still a part of her and a part of her family that she you know and she's like and I've got to include them in my show I like how she's like my show.

[00:39:15] I love Nellie I just her sense of humor is so great but what a beautiful moment when she was chasing when she was chasing Noel that made me laugh out loud.

[00:39:28] Did you have any that stuck out to you.

[00:39:32] Well I mean besides Nellie's of course you know that was just so beautiful.

[00:39:38] I really liked Kristians and and I think it was I mean not only was it beautifully done.

[00:39:46] I thought holy cow like dude just has a you know a little stage that can you know go around and he's got a little.

[00:39:55] You know story for each each part of it but it I was like you know he's also I felt like being very vulnerable.

[00:40:03] You know to his he's like you know telling the story about not belonging and going through this journey and then finding a place where he does belong.

[00:40:15] And I was like oh my gosh that's so beautiful and you know obviously just beautiful work too.

[00:40:21] I mean he you know had it all timed out.

[00:40:24] I loved his color coded little schedule.

[00:40:28] That was super smart.

[00:40:30] Yeah I thought that was super smart.

[00:40:34] That yeah it was extremely well planned and I think that you would really have to.

[00:40:42] And the so where's where's the part where we go to the pub.

[00:40:47] Oh that's a little white bit there at the end.

[00:40:50] I really do enjoy Allison she's great.

[00:40:53] She is so great.

[00:40:55] Yeah and Kristians got him a handshake.

[00:40:59] Paul said it's like one of the best things I've ever seen in the tent ever.

[00:41:02] And I'm like that's a pretty big statement for how many seasons they've had and amazing things that they've seen.

[00:41:09] So yeah that was awesome.

[00:41:11] Yeah the other ones that I mean yes the I'm going to go ahead and just say obviously Samhaya's enchanted garden was absolutely stunning.

[00:41:23] Stunning.

[00:41:24] The level of detail and the beautifully presented it was absolutely gorgeous.

[00:41:33] And then yeah they didn't have any they didn't have any we didn't see any complaints about the like the the bakes or the flavors.

[00:41:45] Jill and her gingerbread man I thought that presentation was phenomenal.

[00:41:50] Like it was like the hey it's just a little very similar to Kristians where it just kind of turns and like oh I've got a background here and I've got a background here and it wasn't so much a puppet show as it was like the figures were already like placed in each one.

[00:42:12] But I thought it was really really well put together.

[00:42:17] Yeah I loved Samhaya's again I like I was saying for her signature and her attention to detail.

[00:42:26] And then I mean just even in week one with her beautiful duck you know in her showstopper she is so artistic and talented.

[00:42:35] They explored that a little bit when they were talking like she you know makes jewelry she's made some of her own clothes and she bakes you know she's obviously very creative.

[00:42:46] And I loved her impressionist background that she had.

[00:42:51] Yeah that was gorgeous.

[00:42:54] I'll be honest I don't even know think that I noticed it where I wouldn't have noticed it except that we like saw her making it.

[00:43:03] And so I like saw it in the background but it was almost like a theater background where you only notice it if it doesn't look good where it doesn't match.

[00:43:14] And but to watch what she was doing in the different color palettes that she had was really really crazy.

[00:43:22] Yeah I thought it was it was beautiful when she started to like do this painting with her icing or whatever it was that she was using it was like it reminds me of like a Monet.

[00:43:33] It's like kind of what she was you know a Monet was that I was like I wonder if that was like an inspiration for her.

[00:43:39] I don't know if she called anything out specifically that was like an inspiration but I thought it was just absolutely beautiful the colors and the presentation.

[00:43:47] And again she just and of course her flavors of course too because it can't just look good it has a taste good.

[00:43:53] You know it tasted really good to they said it was lovely and complimented her artistic skills so definitely she definitely came out on top again.

[00:44:03] I'm glad that she got that recognition.

[00:44:05] I know you know her and John both last week I thought then they were both really really well I thought they were neck and neck but I really thought Samaya came out on top in my opinion last week.

[00:44:17] I was like I don't know I really like John and he did great but I don't know I feel like Samaya was just just a little above there in my opinion.

[00:44:25] I mean that duck that duck was amazing and like we said you know we didn't taste it but that was amazing.

[00:44:35] Yeah absolutely gorgeous.

[00:44:37] You want to talk about an illusion cake.

[00:44:39] Oh my god.

[00:44:41] What ones stuck out to you.

[00:44:44] So I mean Samaya is obviously Nelly's.

[00:44:51] I really love well I guess stuck out in a not so great way was Hazel's because she it just she struggled so much that.

[00:45:04] Yeah it was like that was that was kind of hard to watch.

[00:45:08] Yeah.

[00:45:10] And Punching Junie is such a well known like almost like puppet show like they're if I remember correctly that like that's a very common puppet show to do.

[00:45:28] And it was as Paul mentioned very kind of simplistic and the characters were not very detailed.

[00:45:35] And she had I mean she struggled a lot over the last couple of weeks which is obviously disappointing but I think that the right person went home.

[00:45:51] Although I do think that maybe Ileon maybe had a little bit of plot armor or sympathy armor to hey you you fainted and you also are going to go home like it's almost insult to injury.

[00:46:09] Literally.

[00:46:11] So it was between apparently Ileon Georgie and Hazel.

[00:46:17] And so then it really comes down to Hazel and Georgie which I'm trying to remember.

[00:46:25] I got to take a I don't remember how Georgie did last week but yeah this week she did she was not great.

[00:46:34] Yeah she struggled a little.

[00:46:36] I know that I know that the she mentioned that like the the ground rhubarb is what gave like the speckled color to the biscuits in the signature.

[00:46:47] And then she was bottom three in the technical and then she had some missing parts to her her festival her Welsh Festival.

[00:46:59] I did really I was really impressed by like the front of it with the the dragon from the flag and but it did seem kind of incomplete.

[00:47:13] Yeah to me.

[00:47:15] Yeah I think Georgie did a little better last week.

[00:47:18] I mean she she was kind of in the middle she did pretty well.

[00:47:21] A lot of the bakers really you know did did pretty good in their first week but yeah she struggled you know this week and I hated to see that.

[00:47:32] Hated to see Hazel struggle.

[00:47:35] I thought Dylan's though really stood out.

[00:47:38] I loved his Japanese themed with the story that went with it and I thought it was beautiful.

[00:47:47] I thought just you know he painted like these little faces and I thought oh my gosh just the talent you know to be able to do that.

[00:47:56] I thought it was beautiful.

[00:47:57] Yeah the fact that he burned his characters the first time and then had to go back and redo them reasonably quickly and his and each of those those biscuits were absolutely beautifully baked.

[00:48:11] Yeah like and like the differences in color from one to another in each of the each of the paintings and it was like every time he talked about a different character or a different you know like one of the every time you talked about something it was a different flavor or it was I was like how much stuff did you do man.

[00:48:35] It felt like there were like six flavor profiles in his in his showstopper alone.

[00:48:42] It was crazy.

[00:48:43] Yeah he had a lot going on and but it was I thought very well done and beautiful and I think he was so whatever he had going on there at the end you know he ended up falling out of his chair off his stool.

[00:48:59] I mean I reached for a water bottle and I felt like oh my god so relatable.

[00:49:08] Yeah it's like you tip you know as a kid you tip your chair back too far and like oh god I thought I was closer oh my god.

[00:49:15] Not so much as a kid I did that a couple weeks ago in my work chair and almost fell back.

[00:49:26] Yeah so I did think that Andy's you know Andy's series of stories was pretty funny and you know and his his was good it wasn't mind blowing or anything like that but it was good.

[00:49:40] Yeah.

[00:49:41] I one thing that I would the one that I was actually most it was one component that I was really impressed by were Mike's curtains to his theater and I think he said that they were I'm going to Florentines and I mean I I love a Florentine because that's like the the one dipped in chocolate right.

[00:50:10] Maybe I'm.

[00:50:11] I don't think I can say that it was like the brandy snap that was like or is similar to like a brandy snap looking one that was half dipped in chocolate or something like that and.

[00:50:23] But it got that you typically need that snap and.

[00:50:29] I went to Whole Foods a few days ago and picked up a series of cookies like that.

[00:50:36] Man those are so good.

[00:50:39] I'm really getting my big ones.

[00:50:40] Probably not the I know I don't know why I record this show when I'm hungry because.

[00:50:51] But yeah so like I think yeah very impressed with Samaya and Christian and and Nelly and Gil or sorry Jill.

[00:51:05] I'm sorry and Dylan man I guess I was just super impressed with a bunch of these that's like half that I just threw off the cuff.

[00:51:11] Yeah.

[00:51:14] There's just a great round of bakers.

[00:51:17] Yeah they're so all of them are so talented and even even Hazel like who you know at this point is kind of the only one to have been sent home.

[00:51:28] Even Hazel you saw what she was capable of doing but you also just saw where she made a couple of mistakes and hey I forgot to put in my sugar or.

[00:51:40] Yeah I ran out of time and I had to I didn't put my my biscuits in the in the freezer to cool them down before.

[00:51:51] Doing something that I can't remember but I remember her saying specifically oh I wish I put these in the freezer.

[00:51:59] Yeah.

[00:52:00] Oh no that was sorry that was in the signature when she was needed to cool her her her biennese twirls yeah because she had to redo them.

[00:52:09] Oh yeah I will say that Nelly's dogs were actually really good.

[00:52:14] Yeah I thought they were horrible.

[00:52:16] Yeah they were really really cute.

[00:52:20] But that's all I had as far as the show stoppers.

[00:52:25] Yeah that's that's about all I had I mean I think all in all I mean again it's it's this is stuff I wouldn't be able to do so I think they're talented for even just attempting it and you know it's.

[00:52:38] You know felt bad for Hazel it's just like everyone has a bad week but it's unfortunate because it's competition and it's enough to sometimes send you home and you know could have been the next week could have really been her week or something so.

[00:52:53] Always sad to see someone go but I guess you know because Jeff had left and then Hazel.

[00:53:02] Ended up having to leave that counted as like their because they the two bakers that had to leave because they mentioned the first week because they didn't eliminate anyone because Jeff wasn't there they said well we might have to eliminate to next week and.

[00:53:18] Technically the only eliminated one because Jeff Jeff left quit the competition so that was their two and I hope Ileon's okay I thought I felt really bad for her you know I don't know.

[00:53:30] You know what caused her to faint like that but it had to be just you know awful for her and I felt so bad for her that they showed her lying on the floor you know they were like she needs privacy and then they show her on the floor.

[00:53:43] And then yeah I was like are you kidding me no don't don't show her leave her leave her be that didn't probably was not very fun for her to have to like relive that.

[00:53:56] You know once once the show is airing or whatever so I hope she's okay and I hope she's back next week and is able to resume.

[00:54:06] Yeah for sure I feel like I feel like this might have been like.

[00:54:12] An overwhelming she was you know not struggling baking wise just like I feel like this might have had something to do with like nerves it could as opposed to physical sure yeah it could have been and we don't know I know last week it was pretty cold in the tent but it could have been hot.

[00:54:31] Speaking of last week being cold can you imagine having to do that tempered chocolate when it was really cold out.

[00:54:40] No way like you couldn't even like you couldn't get it out into the you couldn't get out of the bowl before it would start to harden it's crazy yeah no thanks everybody's chocolate cookies or biscuits would have been clumpy messy.

[00:54:57] It would have been a disaster it was interesting because it's usually so hot and everybody struggling to like keep things cool right and everything just melting like crazy and then you had at this time were so cold so little bit of turn of events there.

[00:55:17] Yeah so as far as standout moments you have did you have any that were you found that were fun.

[00:55:25] I mean I think I've talked about most of them I just you know I still just love all the banter.

[00:55:30] You know with Noel and Allison and their interactions with you know the the bakers that's always a standout for me but not anything like in particular that I that I felt like calling out what about you.

[00:55:47] I really enjoyed and I mean they showed it almost like in like the little beginning preview where.

[00:55:57] Ileon was like if you had to get rid of one person the competition who would it be right now it'd be you go away.

[00:56:06] It's funny.

[00:56:08] Oh and and Noel presenting for Ileon where he's like oh this is horrible being on the other end of that yeah you got a taste of that.

[00:56:21] Yeah I mean the other those those were pretty funny and like I mentioned Nelly chasing Noel down.

[00:56:29] Like those are like so they didn't really remark on it or even laugh about it but when we watched Andy's gingerbread fall for the showstopper and then he and then he had to like caramel it up so and then Peru said oh that's a good idea.

[00:56:51] But you know it looks like you're you just took a tumble and he's like oh that's to imitate the old theater and like what's quick thinking man.

[00:57:01] Yeah really quick thinking and why not you know make sense show the age.

[00:57:07] It was it was just funny because like normally they would like laugh about that we're like oh I'm just making something up but they were like okay.

[00:57:15] Okay.

[00:57:20] Yeah but those were the moments that made me go that's really funny.

[00:57:27] I love this show.

[00:57:30] Makes me laugh makes me cry.

[00:57:31] So good.

[00:57:36] Any any predictions it's early we didn't have any last week because it's like oh gosh it's week one feels way too early early in week two several weeks to go but do you feel like throwing anything you don't have to don't want to put you on the spot.

[00:57:51] I mean I would say and I remember either last year or one before that there was one it was like basically we kind of had like the top four like pinned in like the first three weeks.

[00:58:06] I would say that John Samaya are kind of like emerging as people to beat.

[00:58:19] But I think that Jill is a I think that Jill is kind of going to be one of those ones that will stay like middle of the pack and then in like week five or six will just start like upping her game.

[00:58:41] And again I could be wrong but she seems like she knows what she's doing.

[00:58:46] She is able to present in a very legitimate fashion and I think that she is going to be a sleeper that I think she'll kind of stay quiet until she needs to.

[00:59:09] Who won last year it was the young guy because it was so thrilled for him to for him to win but you know he kind of had like ups and downs Dylan very much reminds me of him.

[00:59:24] Because I remember when he made the final it was kind of like wow.

[00:59:32] Like I remember we were at one point I think we were like there are only five of them left and he's still here.

[00:59:39] I feel like maybe he got like a pass one week and you know and then he just continued going but very specifically I remember that being a shock and me being thrilled that a young male baker one who wasn't like who wasn't all into.

[01:00:04] He didn't seem like a typical amateur baker kind of breaking the mold.

[01:00:13] But yeah so I like Dylan I think he will also be one to watch.

[01:00:20] Yeah it was Maddie.

[01:00:21] Maddie won last year.

[01:00:23] Maddie yeah Maddie yeah yeah you said Maddie.

[01:00:28] Yeah the guy who reminds me of a front boy isn't the one that I would be like oh yeah he's totally gonna win.

[01:00:36] He was a PE and science teacher.

[01:00:42] Yeah so yeah.

[01:00:45] How about you?

[01:00:47] Oh goodness you know I agree with you I really do think John and Samaya are going to be the ones to beat.

[01:00:55] They're very creative.

[01:00:57] They know their presentation.

[01:00:59] They know their flavors.

[01:01:01] I think if they stay on track again I've seen in all the series or all the seasons you know you think you know who's gonna make it but then wow they have like one bad week and that's all it is.

[01:01:15] Yeah the one bad week.

[01:01:16] Especially as you get closer to the finals you get down to like the last four or five weeks and it's so critical because then everyone that's left they're all like just the best of the best.

[01:01:27] And one tiny little even though it doesn't even have to be a big disaster it can just be a small mistake or someone just came out a little bit more on top than you.

[01:01:37] So you know everything that you had was maybe good and so I feel like you know you're never 100% safe because we've seen some really really great bakers get taken out in like the last three weeks or so of the competition.

[01:01:53] So but I do think they're the ones to watch and I do think Dylan is definitely one that could surprise us.

[01:02:03] I mean I think he's really good but I think that he could continue to grow and he really not really surprised like you know because I do think he really stood out in episode one but I was just super impressed with him this week.

[01:02:20] And I thought oh wow he's got a lot more talent I think than what I was giving him credit for you know like he really pushed himself.

[01:02:30] I thought so I think he could definitely be one to continue on and continue to grow and get better.

[01:02:39] I really like that he is taking the Asian influence like the Asian flavor influence like this week it was like the whiskey miso.

[01:02:52] Last week there was definitely Asian inspired flavors but yeah what did we talk about the cautionary tale was Jurgen.

[01:03:05] I think it was Jurgen right? Yes. From two or three seasons ago. I would never get over Jurgen.

[01:03:12] That's shocked but he went out and like yeah I think it was like I think he was in the quarter finals and other people just had better weeks.

[01:03:25] Yeah. Wait are you serious like he doesn't have any credit for all the amazing stuff that he did the last like eight weeks.

[01:03:32] Yeah it was like nothing mattered. Everything before in the trash doesn't matter this week you struggled and so you're out.

[01:03:42] Oh my gosh I'll never get over Jurgen. Yeah that's the one that will always come to mind.

[01:03:51] Yeah that was a shocker. So yeah you just never know it's what I'm saying it just takes one bad week

[01:03:58] and sometimes when you've got enough like in these first three four weeks you've got enough bakers that

[01:04:05] you can kind of ride it out in the middle but it's those last three four weeks that just get tougher and tougher.

[01:04:16] So it could be nearly anyone because when you were talking about Maddie from last year I don't know that I would have called him

[01:04:23] being in the finals and then coming out and winning but I do think that it was a story about listening and learning

[01:04:32] and taking in that feedback and just getting better and better and better.

[01:04:37] I mean it was super awesome to see him come out on top because you kind of root for someone that maybe has struggled

[01:04:45] but then when you see them like okay I hear you and I need to do this or I need to not do that

[01:04:53] and he really took all that in and came out on top so it was a really great story. So you just never know.

[01:04:59] Yeah no you're absolutely right. I think that the willingness to take on suggestion

[01:05:09] not just learn from it but like okay well then here's what I'm going to do based on your suggestion

[01:05:18] not just like oh I'm going to showcase a different talent of mine.

[01:05:22] He really kind of refined what he did last year and he ended up obviously very very very much on the positive.

[01:05:32] Yep.

[01:05:35] Alright you ready for some Britishisms that I either had questions on or I enjoyed?

[01:05:40] Heck yes bring it on.

[01:05:43] Okay Hazel said I'm having a mare and I was like is that like having a cow? Like having a fit?

[01:05:53] I mean obviously a mare is a female horse but I was just like what? Never heard that before?

[01:06:02] I googled it do you want to know?

[01:06:05] Oh yeah sure.

[01:06:07] A nightmare or an informal term for a difficult situation? I never heard that either.

[01:06:14] Having a nightmare like okay no okay yes she had a rough week.

[01:06:23] So faff I've heard it before but there was like there were a couple of different adjectives in front of faff

[01:06:33] and it felt almost like the word bollocks were like bollocks is bad, dogs bollocks is good.

[01:06:40] Like you could have like good faff having a faff was maybe kind of having a bad time I think.

[01:06:49] Maybe like a gaffe and maybe that's why I feel like a mistake but or it just been a crap you know I don't yeah faff threw me for a loop.

[01:07:01] I think that it can have a couple of different takes on it to if someone says like faff around faff about it can describe wasting time doing things that aren't important.

[01:07:15] Okay.

[01:07:18] So that's one take on it or something that takes a lot of effort or causes slight problems.

[01:07:26] Oh yeah like almost like like fluff.

[01:07:29] Oh this is not really important but it can really mess you up if you don't do it well.

[01:07:36] I didn't know what after eight was Noel was talking about you know whether it be it after eight or something like that I don't know what that is.

[01:07:45] Hmm I don't either.

[01:07:49] In the technical I think it was maybe Samaya said something about this bake is all about that base which I thought was funny.

[01:08:02] And then on the the signature it wasn't it wasn't this isn't the right word but he Mike said like oh your drizzles a little bit too you know too heavy or too wonky and he's like oh yeah I went crazy with my drizzle and or too heavy with my drizzle

[01:08:23] and Paul repeated it just like Mike lost it was pretty good.

[01:08:30] For shizzle.

[01:08:31] It's a lot of things.

[01:08:34] My my last my last one is airfix I don't know what that means.

[01:08:45] I don't I just don't know.

[01:08:48] I feel like airfix I can probably Google it but I did not know what airfix I didn't know if there's maybe like a British TV show because I was watching with closed captions and.

[01:09:01] And it was like one word.

[01:09:07] But I was like but it seemed it seemed like something like when they were kids that they would have been familiar with I didn't know what it was.

[01:09:17] I looked it up really quick and it says airfix is a British brand and former manufacturing company which produced injection molded plastic scale model kits.

[01:09:30] And planes and things like that.

[01:09:34] Okay so I'd you know oh yeah like which makes sense because when they were putting it all together.

[01:09:40] They were I think that was when he Christian or Noel was talking to Christian about this is weird.

[01:09:46] This is like this isn't something you really be constructing something in a baking tent.

[01:09:51] It's like oh yeah it's like I'm sitting at home with my airfix.

[01:09:54] Yeah that makes total sense.

[01:09:56] That does make sense.

[01:09:57] Yep now that you say that.

[01:09:58] Say it that way.

[01:09:59] Yeah but yeah so that is those were all of my Britishisms that I kind of laughed about.

[01:10:08] Love it.

[01:10:09] You know you think after as much as you and I have watched Ted Lassa we wouldn't struggle with Britishisms like we heard them all but apparently there's still some out there.

[01:10:19] Yeah like basically we are like the reporters in the press room when Ted's going off about references from the mid 90s and Midwest America.

[01:10:31] Like we're like I don't know what that means.

[01:10:34] Yep you know what happens when you assume.

[01:10:41] I'll be watching that later.

[01:10:44] Okay always every night like clockwork.

[01:10:48] Okay well I think that is a good place to end it.

[01:10:55] I'm so happy you were with us again this week Greg I know we kind of lost you a little last week's episode due to some technical difficulties and then this week we didn't have Wendy with us she is traveling and unable to join us this week so I thought this was great thanks.

[01:11:13] Yeah thank you this has been a great time and I really just appreciate that we just continue to do this because it is a reason for me not a reason for me to go back and watch the show but like a reason for me to talk about it because God knows that outside of this group of people I don't have reasons to talk about this show.

[01:11:38] And it's really a pleasure to discuss.

[01:11:40] It is it is delightful and I concur.

[01:11:45] All right well we did get some feedback I'm so excited whenever I look at my post I'm like oh thank goodness people there are other people watching and that they care that we're covering it they have something to say about it too.

[01:11:57] So that was delightful do you want to take the first one for me.

[01:12:02] Sure Katie Almond said it was great as always I have no idea of anyone's names and I probably won't remember until the last episode.

[01:12:10] Everyone seems really good this series there's some real talent even this early on Hazel bless her had a disaster of a week such a shame for but someone had to go still loving Allison and old together they have a chaotic energy that I must much prefer to know on that.

[01:12:26] And while Allison's laugh is so infectious I think she puts the contestants at ease because she's so down to earth now on to bread week.

[01:12:36] I agree I can't get enough of Noel and Allison and I do I agree she's so good with the contestants she really does just kind of bring him kind of eases their anxieties a lot I know I think I'd feel better with her around so I agree.

[01:12:53] Oh yeah. Matt King says it was a shame to lose New Yorker Jeff so early but it wasn't a surprise that Hazel went sadly she just wasn't at the same level as the others those mint chocolate coated biscuits are like what we have in the UK called by count biscuits which are really nice some of those show stoppers were fantastic especially Samaya with hers on wheels.

[01:13:18] Yeah enough to winner star Baker this week.

[01:13:22] Yeah I'll be honest like it.

[01:13:24] I remember her doing the wheels and all that but once I saw the show stopper in all of its glory I totally forgot that it was like a moving caravan yeah yeah like theater care when they did that I was like oh yeah it can move like not only is it just absolutely gorgeous and beautiful.

[01:13:44] All on its own but it also moves.

[01:13:48] Yeah she's she's pretty darn amazing.

[01:13:52] Well thank you for writing in and letting us know what you think about Bake Off.

[01:13:58] You know be sure to you know write in anytime you can email us and we'll we'll let you know how to find our contact information but if you find our Facebook posts in the podcast ticket group we would love to hear from you.

[01:14:13] So if you want to know what we think about this year's Bake Off.

[01:14:18] Next week as Katie mentioned just a moment ago we're going to be covering bread week the dreaded week that makes all the bakers get anxiety over.

[01:14:35] Nellie seemed pretty excited.

[01:14:37] She that last little clip that she was like oh come on to go mess Paul up with some of my bread I'll show them some bread.

[01:14:45] I was like all right I want to see that that's pretty fun.

[01:14:49] I do want to see that.

[01:14:52] I think she'll she'll do great there but I'm interested to see what they're all going to do.

[01:14:57] I saw the you know they always have like the little preview and I could see some some a weavin weavin the bread dough so we're going to see some pretty pretty bread.

[01:15:09] I've got to try that one time.

[01:15:11] That's the plats right.

[01:15:13] Yes good job Greg.

[01:15:15] Yes I just say weaving because I just I don't have the technical terms but yes you're right.

[01:15:25] I probably just say braiding.

[01:15:28] Yeah but that's the better way of saying it.

[01:15:31] That's I think what they actually say in the show.

[01:15:35] So yeah I can't wait this one really that's a tough one.

[01:15:39] That is a tough one people get pretty nervous and sometimes crumble.

[01:15:44] I don't want to see anyone crumble but we'll see how that goes.

[01:15:47] So if you want to write in or leave us a message you can find all our contact information at pod castica dot com.

[01:15:59] While you're there be sure to check out our other shows.

[01:16:02] I know that we've got the walking dead rewatch has been happening up until a couple of weeks ago when Daryl Dixon season two book of Carol came out and I know that Jason Lucy have had.

[01:16:17] They've covered the first couple of episodes of that.

[01:16:24] I oh I've been loving I still have to watch the rings of power finale.

[01:16:31] Amazing things I haven't what I've been so busy.

[01:16:34] I got to watch Bake Off.

[01:16:36] I say got to but I want to watch Bake Off and I was literally just looking for minutes in the day to like squeeze in little bits and pieces and that is a show.

[01:16:47] That I have to sit down and be able to absorb that whole episode.

[01:16:54] I wholeheartedly agree if you if you don't have the time to dedicate to the finale and uninterrupted then you should just probably wait until you have that time and so much happens.

[01:17:09] Don't let yourself get distracted because you're going to be glued it was so good so good awesome.

[01:17:17] I'm probably going to watch it again tonight.

[01:17:19] It was so good.

[01:17:22] So yeah definitely catch and when and pennies coverage of that I think it's going to their coverage will be a little bit later this week but it will be worth the wait.

[01:17:35] I know so yeah check out check out that.

[01:17:40] And if you haven't I mean I don't know if you've started watching it yet but Agatha all along has been really really fun.

[01:17:47] I haven't had a chance to watch it yet.

[01:17:49] Oh and Catherine Hans phenomenal but the rest of the cast is actually not not that it's surprising but the rest of the cast and that the ensemble is really really good and I've caught Jim and Penny covering that so that's been good stuff.

[01:18:09] Nice yeah I haven't had a chance it's definitely on my list I love Catherine Hans and she's so good.

[01:18:15] She is just fantastic I love her and everything that I see her in so I definitely want to watch it.

[01:18:21] The list of shows is just never ending you know and not enough time for the day so it's definitely on my list and I've been watching some you know like reality like I got caught on Mormon wives.

[01:18:37] I love a good silly reality show so I fell down that trap.

[01:18:45] But that's that's that's done that's over now I can move on to the next so it's definitely going to like be moving up to the top.

[01:18:53] So a lot of great things on on podcastica and dot com and you know while while you're there go out and leave a review for Strange Indeed and all the all the podcast

[01:19:04] that you're listening to show everyone a little bit of love that's how we get recognized that's how other people find us is you know leaving those reviews and saying if you good things you know if you're enjoying what someone is saying be sure to share that you know on our end when we see that it just absolutely means the world.

[01:19:24] You know to those of us on the other side you know when we when we see that so love to hear it.

[01:19:31] Yeah I will do one more plug and this isn't for one of the podcast to get shows but if you do like Catherine Hahn and you haven't watched it.

[01:19:41] Watch the movie Bad Words with her and Jason Bateman it is heartwarming hysterical and absolutely filthy so.

[01:19:54] It is I was really kind of shocked by it.

[01:19:59] I feel like it's one of her most underrated works but bad words it is phenomenal.

[01:20:08] I recall hearing about that but I didn't watch it at the time so I think I'm going to have to because I love Jason Bateman too so check that out.

[01:20:19] Absolutely it probably I'm not going to say like one of my top five ever but one of probably my favorite Catherine Hahn film.

[01:20:28] Excellent on your marks.

[01:20:33] Get set.

[01:20:35] Bake.