313 "Bread Week" GBBO Collection 12 E3

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[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

[00:01:14] I'm Greg

[00:01:16] And I'm Wendy

[00:01:17] In this episode we are covering Great British Baking Show Collection 12, Episode 3, Bread

[00:01:25] Bread Week

[00:01:25] Ooh

[00:01:26] Bread Week

[00:01:28] It's like the most daunting of weeks that they know is coming.

[00:01:32] It is

[00:01:33] Although I think Caramel Week may be challenging or starting to up the ante a little bit.

[00:01:39] I'm looking forward to Caramel Week.

[00:01:41] I cannot wait till Caramel Week.

[00:01:42] It's always one of my favorites for sure.

[00:01:44] I'm excited to see that was the one for next week.

[00:01:47] But I would say Bread Week is definitely up there obviously.

[00:01:51] Uh, just due to the Bread Father, Paul Hollywood.

[00:01:57] Um, eyeballing and judging everyone's breads that they have to make.

[00:02:03] Although seeing him in action this week was kind of cool.

[00:02:06] Wasn't that cool?

[00:02:08] Yes.

[00:02:10] And he was confident and quick and

[00:02:13] He was just like

[00:02:14] Boop boop boop boop boop boop boop boop.

[00:02:16] Maybe he practiced.

[00:02:18] For 30 years.

[00:02:20] Yeah, a little bit of practice.

[00:02:23] No, I love that.

[00:02:24] It was, uh, getting, getting almost like a little peek behind the curtain a little bit

[00:02:28] that, you know, you kind of forget that, oh yeah, like, Prue and Paul, like, this is

[00:02:34] what they do.

[00:02:35] And it's, uh, it was good to see that.

[00:02:38] He just plated that like it was nothing.

[00:02:42] Yeah.

[00:02:42] And it was, it was really cool, cool to see.

[00:02:44] And then he made it look so easy, like blink and he was already done and he's like, and

[00:02:49] just flip it, like invert it this way.

[00:02:52] And then just, and then put it together.

[00:02:56] I really said that, didn't I?

[00:02:57] But put it together and, and, and made a nice little like reef like shape.

[00:03:04] And I was like, dang, it was, it was fun.

[00:03:08] But you know, I follow, I follow Paul Hollywood on TikTok.

[00:03:10] So he'll pop up for me every now and again.

[00:03:12] And, and it's not intense, like a baking show.

[00:03:16] Like he goes through a whole thing, but he'll do quick, you know, I mean, TikTok's quick,

[00:03:19] right?

[00:03:20] So he'll go through like a quick, um, so you kind of get to see him in action a little bit

[00:03:24] there.

[00:03:24] And that's pretty cool.

[00:03:28] Yeah.

[00:03:28] It was, uh, that was, that was really cool.

[00:03:31] Um, but, uh, yeah, so this is, this was a good one.

[00:03:35] Um, having said that you want to hit us with a recap?

[00:03:42] Yeah.

[00:03:43] So last week, uh, Samaya won, uh, Starbaker, which I thought was really well-deserved.

[00:03:50] You know, she's definitely been a standout and we were only, this is only our third episode,

[00:03:54] but, um, I think it was really well-deserved.

[00:03:57] I mean, just, I mean, I really thought she was, is pretty close.

[00:04:01] I think even in episode one, I still can't get over that duck.

[00:04:04] That duck, right?

[00:04:04] Yeah.

[00:04:05] I would say that her duck in her showstopper is still in my head.

[00:04:10] Um, and how brilliant that turned out.

[00:04:12] She's incredibly artistic.

[00:04:14] Mm-hmm.

[00:04:15] Yeah.

[00:04:15] I feel like for her, if anything fails her, it's going to be her flavors, um, or her textures

[00:04:21] or her bake.

[00:04:21] I think her decoration's always going to be on point.

[00:04:24] Mm-hmm.

[00:04:25] Her showstopper last week was just incredible.

[00:04:28] I mean, it's so beautiful.

[00:04:30] Yeah.

[00:04:30] And I really thought the showstopper from last week that spun was, like, super ambitious

[00:04:38] because you know that just gave so many opportunities for it to go wrong.

[00:04:43] Mm-hmm.

[00:04:43] And it didn't.

[00:04:44] So that definitely paid off.

[00:04:46] But I still thought Samaya's was just the most incredibly beautiful.

[00:04:51] Like, so artistic.

[00:04:53] I loved it.

[00:04:55] Yeah.

[00:04:56] She was definitely due for Starbaker.

[00:04:57] Mm-hmm.

[00:04:58] And, and that, that was deserved.

[00:05:01] And, yeah.

[00:05:03] And, and what I really love from her, too, is that she, when they were asking her this

[00:05:08] week, oh, how's it feel?

[00:05:09] You got Starbaker last week.

[00:05:10] You know, you must be riding, you know, just riding that.

[00:05:13] And she just was like, yeah, I just, it wasn't expected.

[00:05:16] And it's like, she doesn't see how good she is.

[00:05:21] It's like, she's, she's like, she was even making things grow.

[00:05:24] And I talked about it last week.

[00:05:25] Like, she was even making things last week that she didn't even really like the flavor

[00:05:28] she didn't really care for.

[00:05:29] But she's like, well, my family said they were good.

[00:05:31] So.

[00:05:32] Right.

[00:05:32] And she's like, so humble about it.

[00:05:34] She's like, well, hopefully it'll turn out okay.

[00:05:36] And, and she just makes it look so effortless.

[00:05:38] She's like, I don't know.

[00:05:39] I'm just gonna put this here, paint this this way.

[00:05:42] And it just, and I'm just like, oh my gosh, look at what you're doing.

[00:05:45] You're creating art.

[00:05:46] Like, it is so beautiful.

[00:05:48] And I mean, if I try to do that, my goodness, you know, so she, I just like that.

[00:05:53] She's just like, doesn't know how good she is.

[00:05:56] I hope it's not an act, but you know, I think, I don't think she knows how good she, she really

[00:06:00] is.

[00:06:01] So it's, it's great when you see someone like that, um, make star baker.

[00:06:07] So Samaya won star baker last week and it was Hazel that had to leave.

[00:06:12] Um, she did not have a good week.

[00:06:15] Um, things just did not go her way.

[00:06:17] Um, and that was unfortunate.

[00:06:19] She was so sweet.

[00:06:21] Um, but you know, and they, they mentioned it a lot in, um, this episode with bread week

[00:06:28] and we've talked about it quite often, um, in our coverage is, you know, when you have

[00:06:33] a caliber of bakers, like you have the season, you know, if, if, if you fumble, you know,

[00:06:41] a little, it doesn't take much to, you know, have to, have to leave even with just one bad

[00:06:46] week because they're not really going to take into account like, well, they made star baker

[00:06:49] last week, but now they have to leave.

[00:06:52] It doesn't, it really is a week by week.

[00:06:54] Um, you have to really be on your game each, each and every week.

[00:06:57] So unfortunately Hazel had to go.

[00:06:59] Yeah.

[00:07:00] And I think I want to let Hazel take her time and make me something delicious and have some

[00:07:07] tea with it because you can see the talent there.

[00:07:10] I think it's just like the being under the gun, you know, not in your own home setting,

[00:07:15] you know, she just wasn't, um, adapting well to some of that, but I bet she could really

[00:07:24] make something nice.

[00:07:25] Oh, I absolutely agree.

[00:07:27] Wasn't she the one that Noel was joking about with, with, it was like, you know, like, oh,

[00:07:32] it only takes, uh, 364 hours to, to make this.

[00:07:36] And she's like, that's about right.

[00:07:38] Yep.

[00:07:39] I mean, cause, cause her, her stuff was super ambitious.

[00:07:42] Yeah.

[00:07:43] And I think that, I think it's not that I don't think that she could do what she's looking

[00:07:47] to do.

[00:07:47] I think that in the time allowed and that's, that's like, we've talked about it before,

[00:07:52] but I don't, I don't think that they, especially during bread week, I think they give them plenty

[00:07:57] of time to do things.

[00:07:58] But I think what, what it does do is the desires of the judges of, Hey, we need you to have a

[00:08:09] strong punch in flavor and we need you to have perfectly baked bread and you need to have

[00:08:15] something that wows me that I've never tasted for.

[00:08:18] That's what I want.

[00:08:20] Well, I also think what happens is like John should have redone his bagels, but I'm betting

[00:08:26] the reason why he didn't was because of time.

[00:08:29] Right.

[00:08:30] Yeah.

[00:08:30] Because it was obvious pretty early on that, that they weren't going well.

[00:08:35] And I'm sure he would have remade them if he had time to do it, but I don't, you know,

[00:08:39] you, you'd have to let it prove all over again.

[00:08:42] And they just, that's the thing.

[00:08:44] There's not a lot of room for error.

[00:08:47] I mean, and we, we have talked about it, right?

[00:08:49] It is a competition.

[00:08:51] Yeah.

[00:08:52] And I, and I think that, I think that as I, as I said, I think that this week they did

[00:08:58] give them plenty of time to accomplish the things that they needed to do.

[00:09:03] Maybe not enough time for them to remake something that was time consuming.

[00:09:09] So I guess it is like on first, on, on your first try, do you know this well enough?

[00:09:14] Right.

[00:09:14] Try, you know, experienced or.

[00:09:16] Knowledgeable or whatever.

[00:09:18] Well enough to make it work.

[00:09:21] No, I agree with you.

[00:09:22] Yeah.

[00:09:22] And I think Hazel had two issues of like forgetting key ingredients.

[00:09:28] So that's hard.

[00:09:30] Yeah.

[00:09:31] What was it?

[00:09:32] Andy this week that like accidentally put the egg into, into the technical and then

[00:09:37] he had to like get a whole new set of ingredients.

[00:09:39] Yeah.

[00:09:42] Yeah.

[00:09:43] And, and that's where I think, you know, it got to Hazel is that if, if something didn't

[00:09:48] go just right because of the only like two and a half, if it's two and a half hours for

[00:09:53] whatever you're doing, if something doesn't turn out right and you have to remake it, then I feel like

[00:09:59] you're really like cutting it close to be able to get everything done in, in time.

[00:10:06] And yeah, I think that you were saying Wendy that, you know, with John, if he'd had the

[00:10:10] time, he could have remade those bagels and probably would have turned out, you know, really

[00:10:14] well.

[00:10:15] Yeah.

[00:10:16] And maybe had saved him, but yeah, they had, I think four and a half hours, but man, they

[00:10:21] had to make that giant cornucopia and allow time.

[00:10:24] I can't, I can't remember the bake times on, on that alone, but, and then like they had

[00:10:28] to have two other special breads, you know, pouring out of that cornucopia.

[00:10:33] So that's three different breads and one of them is ginormous.

[00:10:36] And they all have to be, you know, baked very well to perfection.

[00:10:41] They have to taste really great.

[00:10:42] They have to be unique.

[00:10:43] Flavors got to come through.

[00:10:44] I mean, all of those things, you got to check all those boxes.

[00:10:48] So it, yeah, it's unfortunate because you just, you don't have the time, but you know,

[00:10:52] yeah, I totally agree.

[00:10:53] I think if Hazel had the, had, had the time sitting in her own kitchen, you know, clearly

[00:10:59] she's talented.

[00:10:59] You have to be talented to even get on the show, I think.

[00:11:03] So yeah, it's unfortunate, unfortunate.

[00:11:09] Well, let's talk about this week with bread week.

[00:11:12] So the signature bake this week was savory buns.

[00:11:15] They had to make 12 savory buns for their signature.

[00:11:22] Were there any favorites or interesting breads that came to y'all's attention?

[00:11:30] I thought it was adorable that Nellie, who's, I just can't get enough of.

[00:11:36] She's the sweetest.

[00:11:37] Was combining her husband's Pakistani and her Slovakian's culture in her buns.

[00:11:48] And, and, and they loved it and it looked amazing and it came out so cute.

[00:11:55] I thought that was really nice.

[00:11:57] She had a really great week.

[00:11:59] Well, yeah, I was super impressed with Nellie.

[00:12:02] I think that her, her confidence really shown through.

[00:12:06] And I think that bread is kind of her thing.

[00:12:08] Yeah.

[00:12:10] And, and so I, I thought Nellie's looked really, really good.

[00:12:15] One of the ones that I would, was very interested to try specifically because it was savory was gills.

[00:12:26] Whatever the mustard custard on top with the black pudding and.

[00:12:30] And goat cheese.

[00:12:31] And goat cheese.

[00:12:32] Hello.

[00:12:32] Sign me up.

[00:12:33] Oh yeah.

[00:12:34] I was just like, Ooh, that all sounds delicious.

[00:12:37] Oh, was that the one with crumbly bacon bits on top?

[00:12:40] Yes.

[00:12:41] She likes bacon.

[00:12:42] Was that her showstopper?

[00:12:43] I don't know.

[00:12:44] One of them, one of them I was just like, Ooh, like all of that sounds amazing.

[00:12:48] Yeah.

[00:12:49] I think she's a dark horse to watch because she's real quiet and soft-spoken and she doesn't kind of play around the way that others do.

[00:12:56] But I think she's really kind of, she's, we've seen some basic things from her and now she's getting comfortable.

[00:13:05] She's starting to talk more and she's really expanding.

[00:13:09] So I think she's somebody to watch.

[00:13:13] Yeah.

[00:13:14] Yeah, for sure.

[00:13:16] And I think that was the, the buns that I wanted to eat the most was hers.

[00:13:22] I will, I mean, so what Georgie, like the, the flavors that she had with the, the pesto and the tomato and the, and like the basically like, what is that called? Caprese with the, with the, the tomato and mozzarella.

[00:13:44] Caprese.

[00:13:45] Caprese.

[00:13:45] Caprese.

[00:13:46] Um, so basically that flavored style or that, that flavor profile, um, like those sounded really good.

[00:13:53] Um, but the one that, and I, this sounds a little bit weird or kind of like maybe what's like basic.

[00:14:02] Um, but Dylan, now I know he got a handshake for it, but the fact that he was saying that he was like, I know my, I know my buns are really, really simple.

[00:14:14] Like they're very simple.

[00:14:16] So basically the, the bake and the flavor has to knock them out of the park.

[00:14:21] Like they're not, they're not filled with anything.

[00:14:23] They're not, it's literally just made into buns.

[00:14:27] And he was trying to get that ear from the, the, the, the buns.

[00:14:31] And he was like, he was talking about how do you disappointed in the presentation?

[00:14:35] Um, but those, what would it was like, it was like fermented chili paste for, uh, the Korean gong, goju, something.

[00:14:46] I can't remember what it's called, but.

[00:14:47] I can't pronounce it right.

[00:14:49] Yep.

[00:14:49] Yeah.

[00:14:50] Um, but I, I do enjoy like spice and a little bit of heat and.

[00:14:58] Yeah.

[00:14:58] I, uh, I would have really enjoyed those.

[00:15:00] I think.

[00:15:00] They were so impressed with those and they did look simpler than the others, other people's buns, but there was something in them that really impressed them.

[00:15:10] And I think also they love that.

[00:15:12] They want that like crunchy crust out on the outside of it.

[00:15:17] And it looks like that it had that.

[00:15:19] Um, and they love the color of it too.

[00:15:22] The color was beautiful.

[00:15:23] Mm-hmm.

[00:15:24] That was not, that was not average bread that you were.

[00:15:28] No.

[00:15:28] Average buns that you were, you know, you get in the shop.

[00:15:31] No.

[00:15:31] Those look like some fancy buns.

[00:15:33] And he got the Hollywood handshake for that.

[00:15:36] He did.

[00:15:37] Yeah.

[00:15:37] He did.

[00:15:38] That was, and it was so adorable because Dylan, it looked like he was too stunned to speak.

[00:15:44] He was a dear to his legs.

[00:15:45] He was really worried about them being too simple and looking too simple.

[00:15:49] He was not prepared for that.

[00:15:51] Yeah.

[00:15:51] He was not, he was so adorable.

[00:15:53] The look on his face when he's just staring at Paul's hand as he's got it out over the

[00:15:58] counter.

[00:15:58] And he's just like, what is that?

[00:16:00] It's like, he couldn't comprehend at all.

[00:16:02] And his brain just, he's like, I don't know what's happening.

[00:16:05] And then he got it together and it was just the most adorable thing.

[00:16:09] I love that kind of reaction on people.

[00:16:11] And, you know, Dylan is just, he's, he's such a cutie.

[00:16:17] And, and it was like, he was telling Noel, like, I want to be a baker, like, I want to

[00:16:21] be a chef.

[00:16:22] Like, this is what he aspires to be.

[00:16:24] And I mean, how that must've felt to him to get that handshake from Paul and Paul telling

[00:16:29] him like, this is like the, he said, I've never had anything like it.

[00:16:33] And this is so, so good.

[00:16:34] And he said, you could sell those.

[00:16:38] And I mean, I can't imagine what it must've been felt like for Dylan to, to hear that,

[00:16:43] like from someone like Paul Hollywood and a compliment like that.

[00:16:47] And, and so, yeah, it was just adorable.

[00:16:49] I love that reaction.

[00:16:50] Me too.

[00:16:53] Georgie almost got a handshake.

[00:16:55] She got the Paul Hollywood pat.

[00:16:57] The pat.

[00:16:57] And it's, it's new.

[00:17:00] The first Paul Hollywood pat.

[00:17:03] Yes.

[00:17:04] Just, she was just missing a little bit of Parmesan.

[00:17:07] And I think Georgie is somebody who you can see how talented she is.

[00:17:13] She's always going for it too.

[00:17:15] She, you know, makes super ambitious projects and she usually gets in her own way, but she

[00:17:22] was on today.

[00:17:23] Like today was bread week was a good week for her.

[00:17:26] Yeah.

[00:17:27] And she was up for star Baker this week as well.

[00:17:32] She knew her bread.

[00:17:33] Yeah.

[00:17:34] Hers were probably, um, between her and Aline's Jamaican Brown chicken savory buns.

[00:17:43] Yeah.

[00:17:44] Like as far as flavor.

[00:17:46] I mean, I, I would try all of them for sure.

[00:17:49] Cause it's, it's just like, oh, that's something I've never had before.

[00:17:51] I would, I would try that and see if I dig it.

[00:17:53] I might not love it, but I would, I would try it.

[00:17:55] But Georgie's was probably at least as far as flavors.

[00:17:58] One of my favorites that I would, you know, want to try.

[00:18:02] I really love the Italian, uh, flavors in her tomato and pesto buns.

[00:18:07] Just they, and they were so pretty.

[00:18:09] I loved, you know, how she had them, uh, how she had rolled it up and then cut them and had

[00:18:13] them in those little, I don't know what they're called.

[00:18:15] I am not a baker by any means, but those little round tins, um, and had them, you know, to keep

[00:18:22] the shape.

[00:18:22] And so they didn't fall apart and stuff.

[00:18:23] Um, just, I thought they were just so beautiful and sounded amazing.

[00:18:28] And again, if they're good, good enough to nearly get a handshake and you get a pat instead,

[00:18:32] that's obviously saying something.

[00:18:35] They must've been just wonderful with their flavors.

[00:18:37] So I, I was, I really wish they would post all of these recipes on the website.

[00:18:42] They really just don't, they, they kind of pick and choose what they post on the website

[00:18:48] from each episode.

[00:18:49] And it's almost never something exactly that I want to make.

[00:18:52] I really wish they would have had those.

[00:18:54] Maybe she'll publish a cookbook or something and put them in there.

[00:18:58] I will buy the cookbook.

[00:18:59] Um, but I thought those sounded really yummy.

[00:19:02] And like I said, her and it leans, um, Jamaican Brown chicken, savory buttons, um, sounded,

[00:19:07] sounded really nice.

[00:19:09] Yes.

[00:19:09] The funny part about Georgie's judging was when Alison was like, are you serious?

[00:19:15] You're going to dock your points for like just a little bit of shaved Parmesan on the

[00:19:18] top.

[00:19:18] Are you what?

[00:19:20] What?

[00:19:20] I'm not docking your points though.

[00:19:23] Like she's not getting great.

[00:19:25] Like getting her downgraded or anything like that.

[00:19:27] And it's true.

[00:19:28] It's gotta be really tough.

[00:19:30] You know, I mean, I, I'm definitely not qualified to judge anything like that whatsoever.

[00:19:35] When they were talking about some of those flavors, um, like Christiane's showstopper,

[00:19:41] I can't remember what the hell the, uh, name of the, uh, flavor was that he had in one

[00:19:45] of his, uh, breads, but I'm just like, I don't even know what that is.

[00:19:49] And I wouldn't, could not even tell you if it was missing or, you know, whether it was

[00:19:54] too strong or weak or whatever.

[00:19:55] But, um, clearly I'm not, I'm no, uh, qualified person at all.

[00:20:00] Um, but I'm just like, I don't know.

[00:20:05] How do you, how do you judge that when you have this caliber of like acres in, in the

[00:20:09] tent?

[00:20:10] How, how difficult that must be for them to like really choose that star baker and who,

[00:20:16] who really excelled?

[00:20:17] Cause again, I thought Nellie was really going to get it.

[00:20:20] Um, cause she did too.

[00:20:22] Really.

[00:20:23] I was hoping she was going to, I don't know.

[00:20:25] I'm glad Dylan, you know, I'm happy for Dylan, but like, man, I was, I was really like, man,

[00:20:31] this was Nellie's week and the fact that I was, I was a little bit suspicious when at

[00:20:37] the very end, Paul was like, well, if we're looking at star breaker, I want to throw Dylan's

[00:20:41] hat in the ring.

[00:20:41] I was like, well, he did get the handshake.

[00:20:43] I think that probably edged him up.

[00:20:46] Yeah.

[00:20:46] Yeah.

[00:20:46] Well, I thought they were all the, the three that he mentioned, I think were in the running.

[00:20:53] Yeah.

[00:20:54] Well, and, and some, I know we're arguing online about Dylan coming last in the technical

[00:21:00] and Nellie won the technical.

[00:21:03] Yeah.

[00:21:04] And so she, she did really well, you know, uh, with the signature, she did really well

[00:21:09] with her showstopper and she, she won the technical, um, but Dylan came in last.

[00:21:14] So I know that there were some, you know, there was a few comments that, you know, that's true.

[00:21:20] Even though he really stood out and, and, and even during the showstopper when Paul's

[00:21:25] like, oh, you're, you're quite the, quite the bread maker there, aren't you Dylan?

[00:21:29] And I mean, again, the caliber of the, the compliment coming from Paul Hollywood, um, himself, um,

[00:21:36] is huge.

[00:21:37] That's not just like any, anyone telling you that.

[00:21:40] Um, but I don't know.

[00:21:42] And not for me to decide, I'm not there tasting anything.

[00:21:46] I'm not qualified, but it's certainly curious, you know, that, um, you know, just where, how

[00:21:53] they got to that decision, you know, between, between those two and three that were, that

[00:21:59] were called out.

[00:22:00] Cause then Nellie, you know, you, you almost thought it was maybe going to be her because

[00:22:03] boy, she really touched my heart.

[00:22:05] She had a comment during, um, I think it was, was it after the signature or was it

[00:22:10] after the technical?

[00:22:11] I cannot remember, uh, where she was like all my life.

[00:22:14] I felt I wasn't good enough.

[00:22:16] So getting like that compliment was like, just made her so over the moon.

[00:22:21] Right.

[00:22:21] And I was just like, oh, Nellie.

[00:22:24] I love her.

[00:22:25] Yeah.

[00:22:25] Yes.

[00:22:27] And she's, and she's fun and she's a little self-deprecating and she's, um, you know,

[00:22:34] she's just really just a joy to watch.

[00:22:37] Yeah.

[00:22:39] Yeah.

[00:22:39] She's a lot of fun.

[00:22:40] She is fun.

[00:22:41] I wrote down that, um, Ellison, am I saying that right?

[00:22:46] Ellison?

[00:22:48] Illion.

[00:22:49] Illion.

[00:22:50] Is it Illion?

[00:22:51] I don't know why I want to put a C in there.

[00:22:53] Um, had perfect flavors.

[00:22:55] They loved her flavors.

[00:22:56] And I wrote down that Mike's was the most beautiful, um, of, of, most beautiful of the

[00:23:04] buns.

[00:23:05] Beautiful buns.

[00:23:06] This, this was the week of, of bun puns for sure.

[00:23:10] Yes.

[00:23:11] Is bay, bay, oh, savory buns.

[00:23:14] Yeah.

[00:23:15] And, um, John's looked good.

[00:23:18] I thought the flavor sounded really good, but they were upset because it had a big air pocket

[00:23:23] inside, which I guess happens when you put something super moist.

[00:23:27] Yeah.

[00:23:28] The steam bucket.

[00:23:29] Yeah.

[00:23:31] Who knew?

[00:23:31] I mean, don't, don't you like score them on the top in order to release this team so that

[00:23:36] you do that?

[00:23:36] Or am I?

[00:23:37] I think they were saying some you do and some you don't.

[00:23:40] And it's, it's a fine line.

[00:23:42] Like, I guess if you didn't have things inside that weren't so moist, then you wouldn't have

[00:23:49] to.

[00:23:49] But if they're very moist, then you have to.

[00:23:53] Hmm.

[00:23:54] Okay.

[00:23:55] Mm-hmm.

[00:23:56] I don't, I mean, I, uh, not, I'm not even an amateur at this.

[00:24:00] I am just literally just an observer.

[00:24:02] Yeah.

[00:24:03] And, and taster.

[00:24:04] I will absolutely taste it.

[00:24:06] Yeah.

[00:24:07] The crap out of all these bakes.

[00:24:08] But, uh, yeah, that's, I, uh, there, Mike's looked good.

[00:24:16] Um, and I, I'm a big fan of lamb.

[00:24:18] So I, I, I was, I was kind of, I was kind of excited by Mike's.

[00:24:25] Um, but anyway.

[00:24:28] I thought it was really funny that Prue kind of cast doubt on Christian's, um, because he

[00:24:36] was using like two different kinds of mushrooms and she was like, I've never had that before.

[00:24:41] Kind of, uh, and, and she loved it.

[00:24:45] Yeah.

[00:24:46] Oh, I feel like the porcini and the truffle.

[00:24:49] Like it was really.

[00:24:51] Yeah.

[00:24:52] Okay.

[00:24:52] He said she never had those two together.

[00:24:54] Yeah.

[00:24:55] Um, I thought his were really pretty though, too.

[00:24:58] I know though I'm not much on mushrooms.

[00:25:00] I would definitely try it, but I don't, I can't say I love mushrooms as much as Christian

[00:25:04] does, but I thought his were beautiful.

[00:25:06] I loved that lattice work on top of him.

[00:25:09] Yeah.

[00:25:09] I thought it was beautiful.

[00:25:11] His was real technically, um, well done and I love mushrooms.

[00:25:15] So that would probably be great for me.

[00:25:17] Like mushrooms and onions together.

[00:25:19] Yes, please.

[00:25:20] Mm-hmm.

[00:25:21] Mm-hmm.

[00:25:23] Anything else on the signature?

[00:25:26] Uh, I did want to, so I'm actually, I actually had to Google it with the other one thing was,

[00:25:30] but, uh, but Gil's, sorry, Jill, Jill, Jill's other flavor was chorizo and I'm, I love chorizo.

[00:25:40] So like, you know, you, you add, uh, chorizo to, to black pudding, which I do enjoy.

[00:25:45] And then goat cheese, which I do enjoy.

[00:25:47] And then with the mustard custard, like all that just sounds, I'm a thing I'm starting

[00:25:51] to like salivate.

[00:25:52] Just thinking about it.

[00:25:55] I could do all of that except for the black pudding.

[00:25:58] I just don't think I could do that.

[00:25:59] I don't.

[00:26:01] I don't know.

[00:26:02] And I am not.

[00:26:03] I don't think I've ever had it.

[00:26:04] I try it.

[00:26:05] I'm not telling anyone, like, I think that a lot of people, especially when it comes

[00:26:12] to like black pudding or, uh, what's the, the Scottish dish?

[00:26:17] Um,

[00:26:18] Haggis.

[00:26:19] Yeah.

[00:26:19] Or Haggis.

[00:26:20] Never had that either.

[00:26:21] I've had a scotch egg.

[00:26:23] That's as far as it's gone.

[00:26:24] I think that, I think that a lot of people get hung up on what it actually is.

[00:26:30] Not what it tastes like.

[00:26:31] Yeah.

[00:26:32] I would try it.

[00:26:33] No.

[00:26:34] And again, I'm not, again, I'm not judging anybody for what they will or won't eat.

[00:26:38] I'm just saying that I think that people get hung up on what it is, not necessarily what

[00:26:42] it tastes like or whatever.

[00:26:45] Um, and, and I think that, uh, I, I've, I've enjoyed Haggis.

[00:26:49] Now, I don't know if I had it traditionally.

[00:26:51] I know that I had it from a Scottish woman when I was visiting London.

[00:26:56] She brought some of her mom's Haggis down that she wasn't supposed to do because you're

[00:27:00] not supposed to like cross country with food.

[00:27:02] But, uh, I had she bunched this bar that I was visiting and it was really, really good.

[00:27:08] It's almost, it was very similar to like shepherd's pie.

[00:27:11] Cause they, she had it with like potatoes and stuff.

[00:27:12] And it was just, you know, like a casserole.

[00:27:14] It was really, really good anyway.

[00:27:18] But I think I would absolutely like black pudding.

[00:27:22] I, I'm not going to describe it because I don't want to make anybody ill.

[00:27:25] Um, but it was, I, I, I fried some up when I was in, uh, in the UK, uh, on a couple of

[00:27:32] my trips over there and I absolutely love it.

[00:27:36] Cannot find it here at all that I have been able to find.

[00:27:41] Hmm.

[00:27:43] I don't know, but there's, there's some things I feel like I'm okay with that without

[00:27:49] trying and I don't think I can get past it and I'm okay with that.

[00:27:52] There's plenty of other things out there to try and be adventurous with.

[00:27:55] For me, that's not, that's not one of them.

[00:27:58] I'm better off just not, not knowing.

[00:28:00] Just don't tell me then, you know?

[00:28:02] I think, I think that would be like the best thing.

[00:28:04] Hey, we're going to have a blind, a blind meal.

[00:28:07] And if you want to know afterwards, then I'll tell you, but if you don't, then that's fine too.

[00:28:11] Yeah.

[00:28:12] I just wouldn't do it, but that's okay.

[00:28:17] Um, all right.

[00:28:19] Anything else about, um, the signatures that we want to talk about?

[00:28:23] I think I'm good.

[00:28:25] All right.

[00:28:26] Well, the technical, and I know we've talked a little bit about all of these off and on

[00:28:29] just in our conversation and the technical pretty straightforward.

[00:28:32] They had to, um, complete a seven strand plaited wreath, which as was called out earlier,

[00:28:41] um, when we started, we got to see an actual demonstration, which I love because, you know,

[00:28:48] often I think we, we talked about it before, you know, the technical, you know, some are like,

[00:28:53] I don't know what that is.

[00:28:54] I have never, ever seen one.

[00:28:56] So I have no idea how it turns out.

[00:28:58] Or maybe they've never plaited bread before.

[00:29:00] Maybe they've made bread, but never, you know, plaited it before.

[00:29:03] I kind of wish they hadn't showed them.

[00:29:06] Oh, really?

[00:29:07] Like, I kind of think, you know, there wasn't that much difference between the breads in many ways.

[00:29:17] It was a pretty simple dish.

[00:29:19] And I just wonder what would have happened had he not showed them.

[00:29:24] That would have, I feel like the results would have been much different.

[00:29:28] Well, I was curious that they didn't turn out better because the, so many of them didn't

[00:29:35] have the detail.

[00:29:36] Like they were looking at that plaited detail after they were baked.

[00:29:39] And so many of them did not have the whole, like they, that was a requirement.

[00:29:42] I think what a lot of them did is his was quite long and a lot of theirs was very short.

[00:29:50] Therefore, you're just going to be smaller and not have a big enough to have a defined

[00:29:55] hole in the middle.

[00:29:56] I think that's what a lot of them were doing is theirs were, it was shorter and their plaits

[00:30:03] were thicker than the one he showed.

[00:30:06] I think the other thing that happened there was that I don't think that they got any kind

[00:30:14] of recipe.

[00:30:16] Like, right.

[00:30:17] Yeah.

[00:30:18] Because, because it was so simple, quote unquote simple.

[00:30:22] They, they were like, Hey, make a plait of bread.

[00:30:27] You know how to make bread.

[00:30:28] Here's your, you know, here are your ingredients.

[00:30:31] But I want you to do it the way I just showed you for 30 seconds.

[00:30:37] And then you need to remember what that looks like with, you know, crossbreeding over every

[00:30:41] other plaiting training or braiding training that you've had.

[00:30:47] So like, I think that that, so I, I think Wendy, you had mentioned something about, about

[00:30:55] gimmicks.

[00:30:57] And so is this what you were referring to?

[00:31:01] Or part of what you were referring to?

[00:31:02] It wasn't what I was referring to, but I did wonder why they did it.

[00:31:06] I thought it was cool.

[00:31:07] I loved seeing Paul Hollywood in action.

[00:31:10] Like, yes, show us more of that.

[00:31:12] But, but I did wonder why they had done that because they've certainly had much more complicated

[00:31:18] dishes that they didn't show anybody anything.

[00:31:22] Yeah.

[00:31:23] And, but, and, and they gave them a recipe though.

[00:31:25] And that's, I think, I think that's the difference kind of like with the Battenberg in week one,

[00:31:31] where they kind of switched up the formula a little bit.

[00:31:35] It's something new.

[00:31:37] So we're kind of like, oh, well, how is this going to turn out?

[00:31:39] Right.

[00:31:41] Yeah.

[00:31:42] Yeah.

[00:31:42] I, I, I, I kind of like the, the idea, don't get me wrong.

[00:31:47] I do enjoy the classic, hey, you get some sort of limited recipe and you have to decide

[00:31:55] whatever, yeah, whatever the temperatures are, the times of the bakes or whatever.

[00:31:59] Um, but I do, I can appreciate the, if it was like a, Hey, we're going to pick one of

[00:32:07] five things out of the bag for this week and it's going to be a technical or this is going

[00:32:12] to, what you're going to do for the technical.

[00:32:13] I can appreciate that as well.

[00:32:15] Again, back as, as long as everybody knows what the possibilities are to begin with.

[00:32:20] Yeah.

[00:32:20] I thought it was really fun to watch all the aggressive ways they were beating their dough

[00:32:25] and rolling their dough.

[00:32:26] So they were all like, some of them were whipping it in the air and, uh, I thought that

[00:32:31] was kind of fun.

[00:32:34] Be gentle with the dough.

[00:32:38] Yeah.

[00:32:38] And I thought, um, Nellie said she had had experience with, um, brioche, which is also

[00:32:44] braided.

[00:32:45] So she said she had made a lot of that, which I think is probably why she did so well.

[00:32:50] Hers looked really good.

[00:32:52] Oh, she was a platter.

[00:32:54] I mean, she knew what she, she knew what she was doing.

[00:32:56] Yeah.

[00:32:58] Again, back to like, like I, maybe I'm misremembering, but maybe she, maybe something was not as good

[00:33:07] on the, like the signature, but like she was really, really good in both the technical and

[00:33:13] in the stuff shows where I'm not necessarily remembering the, uh, the judging on the, the

[00:33:19] signature.

[00:33:19] I thought her signature, like it was good, but it probably was like in the middle between the 10 of them.

[00:33:28] Gotcha.

[00:33:29] So maybe that's what it was because I do feel like the technical is not weighed as heavily

[00:33:34] as the other two in general.

[00:33:37] Yeah.

[00:33:38] Yeah.

[00:33:38] I feel like that they, it's weird.

[00:33:41] I feel like it's really inconsistent, you know, week by week or season by season.

[00:33:47] Cause sometimes they take into account the technical and other times it feels like they

[00:33:51] throw all of it out the window.

[00:33:53] Like it doesn't matter who won or who lost.

[00:33:56] So I, I feel like it's been inconsistent sometimes.

[00:34:00] Um, you know, it, because especially like if they're all not great, you know, even though

[00:34:05] Nellie won, um, the technical, I can't remember exactly what was said, but I think it was when

[00:34:11] they were, uh, after the showstopper and they have like their little, you know, tea time

[00:34:15] at the table and they're talking about who came out on top and who didn't and stuff.

[00:34:19] Um, you know, and they talked about, you know, the technical and that Nellie had won,

[00:34:25] and Dylan was in last place, but they were like, well, you know, they were all, you know,

[00:34:30] they were all okay.

[00:34:31] So even, you know, it was like, even though Nellie won, it wasn't maybe a hundred percent

[00:34:37] of what they expected or something.

[00:34:38] So it wasn't still like an outstanding, holy, holy cow.

[00:34:43] This is like the best bread we've ever had.

[00:34:46] It was like, well, it met, but again, it was a really simple bread.

[00:34:49] It wasn't, wasn't anything other than the plaiting, you know, it wasn't a complicated

[00:34:55] bread recipe.

[00:34:57] It's hard.

[00:34:57] It's hard to shine when the bar is relatively low.

[00:35:01] Yeah.

[00:35:01] Yeah.

[00:35:02] Yeah.

[00:35:02] So, so yeah, it's hard to figure out how they're taking the technical, you know, because

[00:35:07] sometimes it's like they, they put weight into it and other times it feels like, eh, you

[00:35:13] know, we're not really looking at that, you know, because maybe if everyone doesn't do

[00:35:18] well.

[00:35:19] Yeah, you're absolutely right.

[00:35:19] Because I've, I've heard, I remember Paul saying at the table, oh, but this

[00:35:25] person didn't do well at all in a technical.

[00:35:28] And it's just like, that seemed like it had so much more weight than this.

[00:35:33] Again, maybe he had, you know, other reasons to, to check Dylan up higher and, and Nellie

[00:35:41] less so.

[00:35:42] But I was just like, ah, this is so, as you said, the consistency on the judging guy, get

[00:35:48] it.

[00:35:48] They're the judges.

[00:35:49] As what they say goes.

[00:35:52] And we only see what, what they've edited.

[00:35:55] We don't see everything like those final conversations and their decision making.

[00:36:00] We just get like those highlights, you know, who they're, who they're thinking.

[00:36:03] These are our top, top two, top three, or whomever is in that top.

[00:36:07] And then who, who's on the line, who could possibly go home.

[00:36:10] And we don't actually see those conversations with him and Pru and how they make that decision

[00:36:15] and, and what goes into that decision, you know, for between the two of them.

[00:36:20] Cause I mean, she, she gets to say too, you know, it's not just Paul, even though it's

[00:36:22] bread week.

[00:36:24] And I know Pru even made a comment in front of the, I think it was a technical and she's

[00:36:29] just like, I think they're all good.

[00:36:31] You know, it's bread.

[00:36:32] It's all good.

[00:36:33] You know, she doesn't have that skin in the game as much as like what Paul does.

[00:36:36] You know, she's like, it all tastes good.

[00:36:38] It looks pretty good.

[00:36:39] I'm okay with it.

[00:36:41] But I, but she does get a say.

[00:36:43] So we don't get to see all of that.

[00:36:46] I'm sure that they came to whatever decision they felt was the best.

[00:36:50] And, you know, but it is interesting.

[00:36:52] Cause I'm just like, I feel like sometimes I'm hearing those conversations where they're

[00:36:55] talking about the technical and who did well and who didn't.

[00:36:58] And then other times they're like kind of throwing it out the window.

[00:37:01] So I'm just like, okay, I don't know.

[00:37:04] Yeah.

[00:37:04] They said they had a disagreement between the top two.

[00:37:07] So there's probably a lot that we don't see.

[00:37:13] Yeah.

[00:37:14] Absolutely.

[00:37:15] Outros.

[00:37:15] We want to see Paul improve.

[00:37:17] Yeah.

[00:37:19] I want to see the decision-making.

[00:37:20] Yeah.

[00:37:21] I feel like they would like, I would say like each week, depending on what week it is or

[00:37:27] like what it is, they would trade off like tiebreakers, like for themselves.

[00:37:31] Like if they are both dead set on one or the other, Hey, well, this is bread week.

[00:37:36] So Paul gets the vote to, to say who's the, Oh, this is, um, what's the, the little tiny,

[00:37:45] uh, not pet it for us.

[00:37:46] Uh, the, uh, the French, French pastry stops.

[00:37:50] What are they?

[00:37:50] Patisserie.

[00:37:51] It's patisserie week.

[00:37:52] So it gets her, you know, Peru gets her, her, you know, final say if it comes down to

[00:37:57] a dead heat or something like that.

[00:37:59] Again, this would be an awesome documentary to have behind the scenes and once Bake Off

[00:38:07] is done.

[00:38:07] Yeah.

[00:38:09] Yeah.

[00:38:09] Once Bake Off, once Bake Off is like done, done and they're never doing it.

[00:38:12] Noel and Allison and, you know, Sandy and Mel and who's it?

[00:38:18] Mel and I can't remember the other lady's name, uh, that just the first like 60s.

[00:38:26] Oh, Mary Berry.

[00:38:28] Well, like, oh yeah.

[00:38:29] And Mary, right.

[00:38:30] Like have, do interviews with them.

[00:38:32] And then some of the contestants would be like, uh, uh, Bake Off tell all.

[00:38:37] And, uh, it'd be interesting to see like some of those, like, Oh, this is how we actually

[00:38:42] did this.

[00:38:43] Oh, okay.

[00:38:44] No wonder that person last year that we were completely, I had complete and utter issues

[00:38:51] with them not going home.

[00:38:52] I can't remember who it was at this point, but I remember I was very upset.

[00:38:56] Well, you're from like six seasons ago.

[00:38:59] I think still hung up on your last year.

[00:39:02] Last year we had a week that I like, I had a big issue with whomever it was that went home.

[00:39:08] I was like, they should not have gone home period.

[00:39:11] And I, I'd have to go back and listen to the, to our, our recording because I was very upset.

[00:39:16] I think it was like week two or three.

[00:39:18] And I was just like, you were very passionate.

[00:39:19] I remember there are times where I feel that way, but I think there's probably some things

[00:39:25] that we didn't see, you know, that's what I think.

[00:39:28] A hundred percent.

[00:39:29] Yeah.

[00:39:29] We're totally getting an hour of, you know, however long that they're recording for.

[00:39:35] And then there's, you know, probably a lot of things that still happen between all of

[00:39:40] that, that, that we don't get to see.

[00:39:42] But I would, I would love to get a little peek into the tent when they're, you know,

[00:39:47] making those decisions.

[00:39:48] And when it's really close like that, you know, what, what are they doing?

[00:39:52] Are they making like a list, you know, are they debating?

[00:39:55] Are they, you know, what is it that they're, you know, when they're narrowing it down,

[00:39:59] like we got two really great bakers this week.

[00:40:02] What is it that puts this one a little more over the top than the other, you know, like,

[00:40:07] and I would probably listen and have zero clues what they're talking about because,

[00:40:11] you know, when, when you see Paul like taking the buns and he's kind of, I don't,

[00:40:18] I don't know what you call it, but like checking the dough, the structure of the dough and how

[00:40:23] well it's baked and things like that.

[00:40:25] You know, like I, you know, he's probably talking about like, well, this was the texture

[00:40:29] of this and, and, and he'd be getting like, so like baking technical that I wouldn't have

[00:40:34] a clue is what they're talking about anyway, but it would still be a fun peek to see

[00:40:39] like, well, what makes that one person come out on top when it's so close like that?

[00:40:42] Cause we, we make our judgments watching it, but we're not there to, to actually feel it,

[00:40:49] to taste it, you know, and what puts, puts that one person over the top versus someone

[00:40:56] else or, or when, when do the technicals not count?

[00:40:59] Well, you know, when is just like, oh, it's fine.

[00:41:02] We're just gonna, you know, look at the showstoppers and the signatures.

[00:41:07] Um, so anyway.

[00:41:09] So I, I wrote down who came in what, um, for at least the top and the bottom.

[00:41:16] Dylan was number 10.

[00:41:18] John was nine.

[00:41:20] Christiane was eight.

[00:41:21] Georgie was seven.

[00:41:22] And then I skipped to Andy was three.

[00:41:26] Samaya was two.

[00:41:27] And Nellie was number one.

[00:41:30] Yeah.

[00:41:32] She, she did do really well.

[00:41:34] Hers did look the best.

[00:41:35] And I think had all the requirements that they were looking for.

[00:41:40] Yeah.

[00:41:41] Yeah.

[00:41:41] And I just loved seeing her get, get the compliments, you know,

[00:41:44] I agree.

[00:41:46] So that it was definitely that one.

[00:41:48] It was, it was definitely after technical that she said that because she said,

[00:41:52] you know, uh, to hear that compliment from Paul, that it was an excellent.

[00:41:58] That's the thing.

[00:41:58] I'm sure she's flying high even without getting the star Baker.

[00:42:04] Yeah.

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[00:42:59] All right.

[00:43:02] And then our showstopper was the Horn of Plenty, which I feel like they've done before.

[00:43:09] Yeah?

[00:43:10] Yeah, definitely.

[00:43:11] Okay.

[00:43:11] Probably.

[00:43:13] They've done a cornucopia, maybe not of bread specifically, but it might have been like, oh, we're doing whatever.

[00:43:21] Yeah.

[00:43:22] One of the random weeks or whatever.

[00:43:23] A meat cornucopia.

[00:43:25] Yeah.

[00:43:26] They've done something.

[00:43:27] I think they've actually, I mentioned patisserie.

[00:43:30] I think they've done a patisserie cornucopia where they had to.

[00:43:34] I think you're right.

[00:43:35] Yeah.

[00:43:35] More on the sweet side.

[00:43:37] Yeah.

[00:43:37] On the sweet side.

[00:43:38] And I mean, but this, I thought this was good.

[00:43:40] Like just thinking about, I'm going to say biscuits, but like bread rolls or whatever we want to call them.

[00:43:46] Like what Americans consider biscuits.

[00:43:48] Right.

[00:43:48] Yeah.

[00:43:49] Like if you had, if you had a couple of savory biscuits coming out of an awesome bread horn.

[00:43:57] Oh man, that sounds phenomenal.

[00:43:58] Oh yeah.

[00:43:58] They looked amazing.

[00:43:59] Oh yeah.

[00:44:00] Like almost all of them.

[00:44:02] Not almost all.

[00:44:03] All of the, okay.

[00:44:04] Andy's kind of like fell apart, but like they all looked and sounded delicious.

[00:44:09] I think that's one thing I wrote down is like, I feel like the level of talent is really incredible this season.

[00:44:17] And like, so now we're down to nine and all nine of them are really good.

[00:44:25] And, and John was really good.

[00:44:28] Like, like there is an incredible amount of talent and that's how such a talented guy like John could end up going home.

[00:44:35] Cause it's only one bad week and his, his, you know, competitors are so talented as well.

[00:44:45] This is like the opposite of what I said earlier.

[00:44:47] When the bar is so high, even falling short a little bit, if you fall short a little bit on each one.

[00:44:54] Yep.

[00:44:55] Like you're, you can't, can't make that argument.

[00:45:00] Oh, he just, all of these were so good.

[00:45:03] Yeah.

[00:45:03] Sorry.

[00:45:04] No, I'm sorry.

[00:45:05] I jumped right in on you and didn't mean to.

[00:45:08] Um, it, it broke my heart when he got really worked up over his, his bagels.

[00:45:15] Oh my goodness.

[00:45:16] Yeah.

[00:45:17] That was hard.

[00:45:18] Yeah.

[00:45:18] I just see it in his eyes.

[00:45:20] He was like, I make bagels all the time.

[00:45:23] Yeah.

[00:45:25] Well, I really thought that they were telegraphing that someone else was gonna, when, when, uh, when Allison was like, Hey, somebody else might fall off the horn.

[00:45:34] Of course not a big deal.

[00:45:35] Yeah.

[00:45:35] You just keep, I thought they were telegraphing that that might actually happen.

[00:45:39] And the fact that I mean, to me, it was almost like, uh, in a scripted, uh, if it were a scripted show, I would say, Oh, they subverted expectations by him.

[00:45:50] I'm not actually overcoming adversity.

[00:45:53] And, uh, you know, but depending on somebody else to fail, uh, where like, Nope, he, he, he pooped the bed and, uh, he, you know, it's the, unfortunately for him.

[00:46:07] But fortunately for everybody else, they are all so strong.

[00:46:12] Even the ones that are weird.

[00:46:14] Cause I'll be honest.

[00:46:15] I have not really like, there have been a few things that I've seen, uh, that I was just like, eh, I don't know.

[00:46:22] Like Christian's, Christian's like, uh, his combinations of flavors.

[00:46:28] I'm just like, I don't, I mean, the, the mushrooms sounded delicious, but, uh, but some of his flavor combinations of like, uh, I don't, I don't know.

[00:46:38] And then Andy's, uh, salami and cheddar buns.

[00:46:44] Oh yeah.

[00:46:45] I was like, I'm sorry.

[00:46:48] Did you just literally just take a slim Jim and chop it up and put it into your.

[00:46:52] Who was it that did that?

[00:46:54] It was Andy.

[00:46:55] Cause he was talking to his daughter's, his daughter's.

[00:46:57] Yeah.

[00:46:57] I think that was in the signature.

[00:46:59] I think he had salami and the cheese or something in his buns.

[00:47:03] I was just like, uh, I mean, just watching, looking at like, looking at what he was cutting up.

[00:47:09] I was just like, no, I don't think I'm good.

[00:47:13] That's not.

[00:47:14] I think I'd rather have the chorizo, please.

[00:47:18] Yeah.

[00:47:19] Like, uh, but yeah, I, sorry.

[00:47:22] And I, uh, my point being is that some of those, I'm just like, eh, Jill and her, and her bacon beer and, and cream.

[00:47:33] And cream cheese.

[00:47:34] Right.

[00:47:34] So her.

[00:47:35] Yeah.

[00:47:35] Sign me up.

[00:47:36] Onion plats.

[00:47:36] Oh, hell yeah.

[00:47:38] Like beer bread.

[00:47:39] Oh my God.

[00:47:40] I mean, it now.

[00:47:42] I think that Paul did say something about like for a Devonshire split.

[00:47:47] It wasn't exactly what, uh, what he was like visually looking for, but I was just like, I don't care.

[00:47:55] That's, that's my jam.

[00:47:56] I thought she managed to get a really vivid blue in her dough.

[00:48:01] That was really pretty.

[00:48:02] I liked that a lot.

[00:48:04] Um, her theme was a seaside holiday.

[00:48:07] That's why she did the blue.

[00:48:09] And I thought it was beautiful.

[00:48:10] I thought it was beautiful.

[00:48:12] Yeah.

[00:48:13] I think we're really going to see her take off.

[00:48:16] I can't wait to see what she makes.

[00:48:20] Yeah, I agree.

[00:48:21] She's quiet.

[00:48:22] She's kind of this, you know, not quite as outwardly vocal or, you know, as present.

[00:48:32] It seems as, or maybe it's just that they're not giving her that time when they're editing, but she's very, just quietly doing really well and surprising you.

[00:48:43] You know, you kind of doubt when you look at like when Paul's like, how much dough do you have?

[00:48:46] How much water and how much ingredients?

[00:48:48] Ingredients and, and she's like Northern portions, Paul.

[00:48:52] And I just laughed and I don't quite know what that meant, but I'm like, oh, okay.

[00:48:56] I'm like, like I'm from the UK or something, but I'm like, oh, that, that means thing and thought it was funny.

[00:49:02] Um, but I thought that was beautiful.

[00:49:04] She just produces these beautiful things that just seem a little unexpected.

[00:49:08] Um, and yeah, I thought it was gorgeous.

[00:49:10] I always forget that you can like dye your bread and make it these beautiful colors, but we had some, had some really beautiful ones.

[00:49:18] I was so impressed with the coloring of like almost like everybody who had a colored, uh, colored horn were all, they were all stunning.

[00:49:30] It was, uh, Dylan, right.

[00:49:33] Who had the cat with the black and white, um, black and white cornucopia.

[00:49:38] Like the cattail.

[00:49:39] Yeah.

[00:49:39] No, I called it the Beetlejuice.

[00:49:43] But I don't think I caught that when he, when I, when I was watching it, but, uh, the, the Beetlejuice comment, but you know, like, like the white was so white.

[00:49:52] The black was so black.

[00:49:54] And I was just like, wow, that's quite impressive.

[00:49:59] Um, so you guys remember, uh, I think it was last year that they did a, it was like a bread illusion.

[00:50:15] Maybe it was a cake illusion thing.

[00:50:18] And somebody made a charcuterie board and it was all of the meat, all like the cakes looked like meat when they were like describing the cake.

[00:50:28] Like, but, but they made the meat look so good that I was like, this would mess me up.

[00:50:36] Like this wouldn't, I would be thinking that I was biting into a bite into a piece of salami.

[00:50:41] But then when I am, uh, when I, when I go to eat it and it's sweet, I'm just like, wait, what is, what is happening?

[00:50:49] Like I, that's how, the reason I bring that up is, um, Andy's, uh, like his focaccia, was it pretzels?

[00:50:59] No, it was cinnamon pretzels.

[00:51:01] Um, pizza buns.

[00:51:03] Like they all looked good, but then I was like, but then they didn't, the tastes apparently didn't like match up with what they were supposed to be.

[00:51:13] Um, that's what I, I was just like, oh man, like that seems that way again.

[00:51:18] But if, if it didn't taste like a cinnamon pretzel or it didn't taste like a piece of pizza flavor, uh, I, I can see where, where he might not fall apart on that, but like lose points for that.

[00:51:32] Sorry.

[00:51:33] I just babbled for like two straight minutes.

[00:51:34] Sorry about that.

[00:51:37] No, I, I recall that when you said that I'm like, okay, you're starting to jog my memory now of that.

[00:51:43] And, um, and how amazing some of those were that it needs to look like this, but it's not that.

[00:51:50] And it tastes wholly different.

[00:51:51] Um, yeah, that would just, it would, it would, it would completely throw me for a loop and be like, oh, oh, he says it's pizza.

[00:52:00] Oh, it's not really.

[00:52:02] And it looks like pizza, but not getting the pizza.

[00:52:05] That's disappointing.

[00:52:06] Did you see in the edited, they had a little edited thing at the end where he was crying?

[00:52:13] Like it was just a little snippet.

[00:52:16] You can see at the very end that he just kind of like leaned down on his preparation area and was really upset.

[00:52:24] So, so, so I mean, I'm, I'm really glad he got another week and I don't think anything he did was worth going home.

[00:52:32] Nor do I for John as well.

[00:52:34] You know, so I was glad that Andy got a, uh, another, um, week because you could see how stressed and frustrated.

[00:52:43] I think it was because of his horn that he was so upset about because he was just like, like, oh my God, I'm going to go home for this.

[00:52:52] I think either he didn't use enough dough or his dough didn't, didn't expand as much as it should have or something.

[00:53:00] Right.

[00:53:00] Because his cornucopia was, and I mean, his model looked like all the rest of them, but what came out was kind of small and deflated.

[00:53:11] Yeah.

[00:53:12] And his, uh, pretzels, Paul was like, that doesn't really look like pretzels or what I would think of pretzels.

[00:53:22] He's like, now if you had told me that these were like cinnamon rolls, he's like, you know, yeah.

[00:53:27] And he's like, yeah, they can be whatever you want.

[00:53:34] Um, and then his, um, his pizza rolls were, and I, I agree.

[00:53:40] I didn't taste them again.

[00:53:41] I can only see what they're showing us on TV, but when he cut into it and they kind of got that closeup of it, it did look like a lot of dough and not a lot of like the toppings and maybe not enough flavor there.

[00:53:54] Um, and then the focaccia they said was kind of bland and it wasn't like, didn't have all like the oil that you would expect or enough of the oil.

[00:54:03] Um, so I, I, I must've missed that part.

[00:54:06] I don't, I didn't see that part like where he, he was, um, kind of upset there at his, at a station, but I know he was, he was definitely on edge.

[00:54:14] I think before they were getting to the judging part and he's like, you know, I'm love everyone in there, but at the end of the week, it's about me.

[00:54:22] And I, you know, I want to be here, you know, I'm here for me.

[00:54:25] Um, I don't know.

[00:54:27] He was definitely on edge.

[00:54:28] Definitely probably feeling the pressure.

[00:54:30] I like Andy.

[00:54:31] He, he's funny.

[00:54:32] He says the funniest things I don't expect him to say.

[00:54:35] Um, yeah, I'm so glad for closed captioning because I can't understand half of usually he says he talks so fast.

[00:54:40] Yeah.

[00:54:41] Um, that if it wasn't for the captions, I wouldn't know half of what he's saying.

[00:54:47] I think part of my, uh, I don't want to say issue because it's not an issue, but like when they're judging these things, like maybe I don't understand what the difference between like a focaccia and a different type of bread is.

[00:55:03] And so like, like, I think the focaccia is more like the, the more airy, like bigger, like holes and more air pockets and whatnot.

[00:55:14] Yeah.

[00:55:14] They always press them in with their fingers.

[00:55:16] You see them like punching the top of it.

[00:55:19] Um, and it's got the like holes on top and then it's super great.

[00:55:23] I've never made it, but it does look amazing.

[00:55:25] And they put like a lot of savory ingredients.

[00:55:28] Like I see them all the time with like tomatoes and mushrooms and onions.

[00:55:33] I would love that, you know, peppers.

[00:55:35] But they were talking like, Oh, the focaccia is not really a focaccia.

[00:55:38] It's more of a something else.

[00:55:39] And I'm just like, I don't know.

[00:55:42] Like how, I don't, I don't understand that how you get one type of bread to another by doing something slightly.

[00:55:49] I don't get it, but regardless, I was just, I'm like, Oh, yep.

[00:55:55] Definitely.

[00:55:55] I'm definitely not a bread judge.

[00:55:58] Me either.

[00:55:59] I couldn't bite into something and say, no, that's, that's what this is.

[00:56:04] And like when they do like cake week, for example, like, Oh, a Victorian sponge.

[00:56:07] And then this kind of sponge.

[00:56:09] And then I'm like, I don't fricking know.

[00:56:12] I mean, the only thing I can tell you is like from like angel food cake or something versus like a regular cake.

[00:56:18] Like I can distinguish between that.

[00:56:20] That's better.

[00:56:21] Was it Dylan that used like a Chantilly, a Chantilly sponge?

[00:56:27] Yeah.

[00:56:28] It was something that very delicate.

[00:56:29] Yeah.

[00:56:30] Yeah.

[00:56:30] As like a structure in his, in his thing.

[00:56:34] Yeah.

[00:56:35] It was like specifically the one you don't want to use a really light one like this.

[00:56:39] Right.

[00:56:39] I'm using exactly that one.

[00:56:41] He was like, screw that.

[00:56:42] We're going to do what we want to do.

[00:56:44] Yeah.

[00:56:44] We're going for it.

[00:56:46] It's got to hold all this up, but.

[00:56:48] You know, we'll, we'll roll the dice.

[00:56:50] Yeah.

[00:56:50] I mean, I, I'm like, does it taste good?

[00:56:53] That's really all, all I care about.

[00:56:55] I, I couldn't, I couldn't tell you really.

[00:56:59] Between those different textures.

[00:57:01] Focaccia bread.

[00:57:02] It's, I won't say it's easy, but it's, it's not too hard.

[00:57:06] I made a focaccia one year when one of the.

[00:57:11] Oh, I can't remember what year it was.

[00:57:13] It's been several years.

[00:57:14] Is it, is it, it seems like it's a savory slice of.

[00:57:19] Like you just slice it and eat it.

[00:57:21] You don't put anything on it.

[00:57:22] You don't, you don't use it to make a sandwich.

[00:57:26] You just.

[00:57:27] Right.

[00:57:27] Yeah.

[00:57:27] You usually put something on it.

[00:57:29] I think I went more towards like an Italian style.

[00:57:34] Yeah.

[00:57:34] One of the bakers that year had inspired me and used like these Italian.

[00:57:39] Uh, flavors.

[00:57:41] And, and I did that and it was, I thought it was good.

[00:57:44] I mean, it wasn't like, Oh, throw that in the bin.

[00:57:46] That's nasty.

[00:57:47] Um, but it was, it was, it was, I thought really good.

[00:57:51] I was like, Oh, I think this is what it's supposed to taste like.

[00:57:53] It's good.

[00:57:53] I mean, I wouldn't want any, you know, Paul Hollywood to judge it by.

[00:57:58] But it was edible.

[00:57:59] It was really good.

[00:58:01] Um, so.

[00:58:02] I do think that if I remember correctly, the focaccia is the type you get like at Italian

[00:58:07] restaurants that you dip in oil with.

[00:58:10] Yeah.

[00:58:10] That's kind of how I think of it too.

[00:58:12] Like those.

[00:58:13] I know what you mean.

[00:58:14] Thick slices that soak up the oil so well.

[00:58:17] And yeah, that's, that's kind of how I think of it again.

[00:58:21] I'm going to make some.

[00:58:22] Oh gosh.

[00:58:23] Yeah.

[00:58:24] Now I want some focaccia.

[00:58:26] I thought John's rainbow cornucopia was beautiful.

[00:58:31] It was really pretty.

[00:58:32] And I loved the message.

[00:58:35] Um, I thought Alison's pep talk she gave him was really sweet.

[00:58:39] Oh my gosh.

[00:58:41] Yeah.

[00:58:41] Yeah.

[00:58:43] Um, and I think he just didn't write.

[00:58:46] He, he didn't prove his bagels long enough and he was just having some technical issues

[00:58:51] that got the most of him.

[00:58:53] So sad to see.

[00:58:55] I think they were just underwhelmed too by his buns, which I can't remember.

[00:58:59] Like if they, he was like, they're just buns with some, like just a drizzle of color on

[00:59:04] top.

[00:59:04] Yeah.

[00:59:04] There wasn't, there wasn't anything special with the flavor or anything, you know, that

[00:59:10] he had opportunity to do something.

[00:59:13] And, you know, it was just kind of underwhelming.

[00:59:15] Not that they were bad, just underwhelming.

[00:59:17] I mean, it's a showstopper.

[00:59:18] You have to really, you know, bring it all.

[00:59:22] And it was kind of just underwhelming.

[00:59:24] Oh, that would just, yeah.

[00:59:25] It broke my heart.

[00:59:27] Um, Sumaya's.

[00:59:28] I thought she, she, she talks about the spices and the flavors that she uses.

[00:59:35] Uh, everything sounds so amazing.

[00:59:37] Sumac, paprika, cayenne, cinnamon.

[00:59:40] Um, and her showstopper was to me the most beautiful of all of them.

[00:59:48] Um, I know that there were, I think there were some issues with some of her flavors, um, or

[00:59:55] like proofs.

[00:59:56] But for me, both last week and this week, her showstopper was the most beautiful.

[01:00:05] You know, just going by looks alone.

[01:00:08] I thought she really pulled it out with that detail.

[01:00:11] She's just got this eye for like this artistic detail.

[01:00:16] She's like painting it.

[01:00:17] It's beautiful.

[01:00:19] Yeah.

[01:00:19] It's beautiful.

[01:00:21] And I love that she called it friendship bread.

[01:00:25] So sweet.

[01:00:26] Yeah.

[01:00:27] That was sweet.

[01:00:29] I think my favorites though was Dylan's cat cornucopia.

[01:00:33] And I think it's just mostly for his flavors.

[01:00:37] Like I, because I think they were so many of them were beautiful.

[01:00:40] It's, it's, you know, they all were, I thought really good.

[01:00:43] I know if you struggled with the appearance or maybe a little, they should have been a

[01:00:48] little bigger instead of flat or whatever.

[01:00:50] But, um, so it wasn't necessarily just the cat tail, which I thought had some really great

[01:00:54] detail.

[01:00:55] Because I think a lot of them like Jill's was beautiful.

[01:00:58] She had this beautiful lattice work on her.

[01:01:01] So I thought a couple of them had like the lattice work and I thought, well, that's just

[01:01:04] beautiful.

[01:01:05] That's artistic.

[01:01:06] That's, that's really nice.

[01:01:07] But I think his, his flavors, um, kind of won me over those donuts that he had.

[01:01:12] Oh my word.

[01:01:13] I mean.

[01:01:15] Um, and then he had striking, you know, it was, it wasn't pink and flowers, but it was

[01:01:21] striking.

[01:01:22] And, and the, um, like the color contrast was done really neatly.

[01:01:27] And, and so it looked great.

[01:01:30] Yeah, it absolutely did look great.

[01:01:33] Um, I love that contrast and I don't know about the whipped bone marrow.

[01:01:39] Yeah.

[01:01:39] I would pretty, pretty so that I was like, oh, I'm pretty sure I've had things that have

[01:01:44] had bone marrow in them.

[01:01:47] Yeah.

[01:01:48] I wouldn't think it would be something you just whip in a blender and serve on the side.

[01:01:54] Yeah.

[01:01:55] That was, Hey, I, I'll try it.

[01:01:57] Well, it certainly won them over.

[01:02:00] Um, and then he had these maple, like maple-y bacon buns in, in his, and I was like, oh,

[01:02:06] that's just say less because.

[01:02:10] Yes.

[01:02:11] Yes.

[01:02:12] Maple-y bacon.

[01:02:13] Yes.

[01:02:13] Yeah.

[01:02:17] Yeah.

[01:02:17] I, uh, so I will, I will say there were a couple of ones that, that like struck me as

[01:02:24] like the flavors would be ones that I would definitely want to try.

[01:02:28] Um, so Nellie and so she had the, uh, like anything potato and onion, I don't think we're

[01:02:35] ever going to go wrong.

[01:02:36] Um, but then she also like the, the, the, the,

[01:02:39] the cream cheese buns.

[01:02:41] Uh, I'm a, I'm a sucker for cream cheese and cheesecake and any of that stuff.

[01:02:46] And if you make a bun filled with that, I'm going to be, I'll be pretty happy, especially

[01:02:50] if you've got a good crunch to the, the buns themselves.

[01:02:53] So again, like me with that texture stuff, um, uh, and Georgie, she had, uh, I really enjoy

[01:03:03] nut, uh, like nut flavors in, in breads.

[01:03:08] Um, so she had the pecans and pumpkin.

[01:03:11] Oh yeah.

[01:03:12] In the knots.

[01:03:13] Uh, chocolate hazelnut.

[01:03:16] Yeah.

[01:03:17] Chocolate hazelnut babkas.

[01:03:19] Yeah.

[01:03:19] Like, oh my God.

[01:03:21] Like the, the, the, the, the, the, the, the babkas specifically were like, that's the

[01:03:25] sweet that I would want to try this week.

[01:03:27] Like, and her cornucopia was humongous.

[01:03:31] It was so big.

[01:03:32] And it was so nicely done.

[01:03:35] Like everything looked great.

[01:03:37] Like she's so ambitious.

[01:03:38] And I feel like that was the best executed thing she's made.

[01:03:44] Like she's really kind of, I feel like she's getting into the groove.

[01:03:49] Mm-hmm.

[01:03:51] Yeah.

[01:03:51] I wasn't sure that was going to fit in the oven when they were showing her sliding.

[01:03:54] I was like, oh my gosh, it's going to just like graze the top or something.

[01:03:58] Like it's not going to make it.

[01:03:59] Those ovens look so tiny.

[01:04:02] Yeah.

[01:04:02] I loved hers and I loved Nellie's too.

[01:04:04] I think there were like three or four of them that just looked like you would see that in

[01:04:10] the window of a famous bakery.

[01:04:12] Like everything just looked so good.

[01:04:14] Yeah.

[01:04:14] For sure.

[01:04:16] Very well done.

[01:04:19] Mike's plated horn, platted horn.

[01:04:22] I love that he said he loves to plait and used to plait his sister's little toy pony.

[01:04:28] I thought that was adorable.

[01:04:31] And I thought the platted cornucopias looked really cool.

[01:04:35] There were a couple people that did that and I thought that looked really good.

[01:04:38] Who else did that?

[01:04:39] I think Ilyon did that as well.

[01:04:44] Yeah.

[01:04:44] I mean, all of the horns, with Andy's exception, looked really, really good.

[01:04:54] And I mean, even like before it fell apart, his looked good.

[01:05:00] And I thought there was one in particular that almost looked a little bit smushed.

[01:05:05] And I don't, but I feel like it was one that wasn't like colored or painted or whatever.

[01:05:12] But.

[01:05:13] I didn't write anything down for Christian's.

[01:05:16] So I don't remember his.

[01:05:21] He.

[01:05:21] And I love his stuff.

[01:05:23] Yeah.

[01:05:24] His was wildflower delights.

[01:05:27] And the only thing I can remember about Christian's, I cannot remember the cornucopia specifically.

[01:05:33] I just remember his not quite looking like an orchid.

[01:05:39] Oh yeah.

[01:05:40] Or whatever that he had.

[01:05:41] What is that?

[01:05:41] It's an orchid.

[01:05:42] I know what an orchid looks like and that's not an orchid.

[01:05:46] Yeah.

[01:05:47] It's the only thing I remember from Christian's.

[01:05:54] I think that's all I had for the showstoppers.

[01:05:59] Let's see.

[01:06:04] Yeah.

[01:06:05] I just, I just want to also say Nellie's looked really great again, but yeah, I think, I think

[01:06:11] I covered everything.

[01:06:13] She was a standout for sure.

[01:06:15] How about you, Rima?

[01:06:16] Well, I talked about all mine.

[01:06:18] I talked about mine.

[01:06:21] And, and I agree with, with what y'all had to say too.

[01:06:25] So I don't know.

[01:06:27] It's just, it was so interesting though, to see them talking after like the best bread week

[01:06:32] they think they've ever had, you know, and I'm like, that's really saying something,

[01:06:37] you know?

[01:06:37] Oh, for sure.

[01:06:38] Um, so it's, it's just going to be a very interesting season.

[01:06:42] I think this, this set of, of bakers that, uh, they've all really stood out the way that

[01:06:49] they have.

[01:06:50] We're definitely in, I think for a really, really, really good season.

[01:06:55] What about standout moments or favorite moments?

[01:07:00] Well, I, I will, I think, I think it was either John or Christian who said, I'm having a mare

[01:07:07] again this week.

[01:07:09] And I was just like, Oh, I missed that.

[01:07:13] It was like, almost like in the background.

[01:07:15] I don't get it.

[01:07:17] So last week, uh, Hazel would, Rima and I talked about it on the, on the, the podcast,

[01:07:24] but I was like, I don't know what having a mare means.

[01:07:28] It's like, I feel like it's, I feel like maybe it's like having a cow, like throwing

[01:07:33] a foot or messing with something.

[01:07:34] Yeah.

[01:07:35] Like having a mare.

[01:07:36] Oh, okay.

[01:07:37] And, and, but this was the second week in a row that I heard somebody say, I was like,

[01:07:42] Oh, well, okay.

[01:07:43] It's probably their thing, you know?

[01:07:45] All the inside jokes that probably pop up.

[01:07:50] I think it's supposed to be short for nightmare.

[01:07:52] I think.

[01:07:53] Oh.

[01:07:53] Oh yeah.

[01:07:54] I said it last week and I forgot about that.

[01:07:56] Yeah.

[01:07:57] That's.

[01:07:58] I think we looked it up.

[01:07:59] Yeah.

[01:08:00] And, uh, sorry, I didn't remember that, but it was just funny because it's something I'd

[01:08:05] never heard before.

[01:08:06] And then I heard, you know, a couple of weeks in a row.

[01:08:08] Yeah.

[01:08:09] I don't think, I don't think I'd heard it before either.

[01:08:11] And that was the first time usually I thought by now we've surely we've heard all the British

[01:08:16] isms, but apparently we haven't.

[01:08:18] Right.

[01:08:20] Um, I, I mean, I, I think you talk about standout moments.

[01:08:23] I mean, I'd say that just the Allison and John that you guys have talked, you know, we've

[01:08:29] talked ad nauseum about, but like, that is a classic.

[01:08:34] Like why Allison is as good for the show as she is.

[01:08:39] Uh, it's just a prime, prime example of, of, of how she is contributing outside of being

[01:08:47] like, what do you mean?

[01:08:48] A little bit of Parmesan cheese on top is, is what's missing.

[01:08:52] That's, that's BS.

[01:08:53] Yes.

[01:08:55] Um, but I, I thought that Allison had a good moment with the, the, the Parmesan and then,

[01:09:01] uh, and then, I mean, as, as we talked about, you know, her, her and John, uh, that was,

[01:09:09] it was, yeah, but those, those were the ones that stick out to me.

[01:09:14] Um, who said, um, bake it till you make it.

[01:09:20] Oh, that was funny.

[01:09:21] Was that Allison?

[01:09:22] No, that was in the, that was in the intro.

[01:09:24] Yeah.

[01:09:25] It was all different songs that.

[01:09:28] Oh yeah.

[01:09:28] A little compilation.

[01:09:30] Now, is that a real album?

[01:09:32] I don't think so.

[01:09:33] Okay.

[01:09:33] I don't think so.

[01:09:34] Cause they, I think that's the second week they've talked about that.

[01:09:38] I'm like wondering, is it a real thing?

[01:09:40] Seems like it would be.

[01:09:43] If it's not, it should be.

[01:09:44] Um, I, I actually had pulled something up.

[01:09:48] Um, uh, bake it till you make it was the album cover, uh, such jams as loaf on Mars,

[01:09:54] purple grain, and you need me.

[01:09:58] I don't need you.

[01:09:59] Well, I found it's an actual website for somebody who's probably getting a lot of free publicity

[01:10:04] over that making over that.

[01:10:07] They probably are.

[01:10:09] Where's all this traffic coming from?

[01:10:13] That's funny.

[01:10:14] That's, that's awesome.

[01:10:18] Website numbers have really spiked.

[01:10:20] I wonder why.

[01:10:23] Any, um, early picks?

[01:10:26] I think it's almost impossible with this crowd.

[01:10:30] I mean, the star baker for number one just went home.

[01:10:33] You know?

[01:10:34] I was going to say the star baker from, yeah, week one just had to go.

[01:10:38] Yeah.

[01:10:39] It's, it's really, it's hard to predict because you can be really good, but just have, and I'm

[01:10:46] a broken record in saying it, but you can just have a bad week.

[01:10:51] And unless somebody just has a catastrophic mess, like Allison was saying, you know, to John,

[01:10:57] like, Hey, somebody could like, you know, fall over.

[01:11:02] Somebody can still fall over.

[01:11:03] You know, anything can happen.

[01:11:05] Somebody could have like totally burned their bake and it could have just been a complete

[01:11:09] disaster and he still could have been safe.

[01:11:11] But, you know, unless something like that happens, it's, it's really, I think just anyone

[01:11:15] at this moment, because they're all really, really good.

[01:11:18] And all it takes is one bad week.

[01:11:20] And how do you predict that?

[01:11:22] You know, how do you predict that someone's going to have a bad week?

[01:11:25] You know, at this, you know, it's, you don't know till you're watching.

[01:11:28] Yeah.

[01:11:29] So, and, and one of the harder parts to that question of early picks is that this week

[01:11:37] we see Nellie and she knows what the hell she's doing as far as bread goes, but we also

[01:11:44] have seen her admit, you know, freely that presentation is not my strong suit.

[01:11:51] And I feel like maybe on those weeks where it's patisserie or it's one of those more delicate,

[01:11:58] delicate.

[01:11:58] Yeah.

[01:11:59] Like the, I mean, but like, you know, when she, when she made the, what was it?

[01:12:03] What's it called?

[01:12:04] Illusion cake.

[01:12:05] You know, it was, it was a shoe.

[01:12:07] It, and don't get me wrong.

[01:12:09] Like the, the, the duck was so amazing that, but, but even, uh, was it Jill that also did

[01:12:19] a duck or Georgie?

[01:12:20] No, it was Georgie.

[01:12:21] Georgie had her chicken.

[01:12:22] Her chicken.

[01:12:23] And the chicken looked really good.

[01:12:25] And the only reason it wasn't my like standout thing is because we had Samaya's duck.

[01:12:30] And, uh, and so it's hard these early weeks specifically because we're seeing certain people's strengths and not, or in other people's weaknesses and maybe not really weaknesses per se.

[01:12:44] But, but, but I think, I mean, just, I'm going to go out on a limb and, and say that I think Nellie, um, I think like you guys were saying, Jill, um, like nobody, nobody's, nobody is like, okay, no, that person is, you know, steps above.

[01:13:06] Above.

[01:13:07] Yeah.

[01:13:07] That I can tell.

[01:13:09] Yeah.

[01:13:09] They're, they're nine talented bakers.

[01:13:12] Yeah.

[01:13:13] Yeah.

[01:13:13] And I do think like flavors are important and decorations are important.

[01:13:20] Probably if you had to be stronger in one suit flavors is gonna, because I, I do think no matter how pretty anything looks, if it doesn't taste good, they're going to be like, nope.

[01:13:33] Um, but the best people are of course the people that seem to be able to do both.

[01:13:39] Yeah.

[01:13:39] Um, they're definitely going to be.

[01:13:41] Yeah.

[01:13:42] Yeah.

[01:13:43] Um, I think just like Samaya seems to have hit it home on flavors in some bakes and definitely is very artistic and makes everything beautiful.

[01:13:55] So that's somebody probably to reckon with.

[01:14:00] Yes.

[01:14:01] I agree.

[01:14:01] I would say, so I, like, like I said earlier, I think that, I think that at some point Samaya is going to falter with her flavors and it's going to be a matter of.

[01:14:13] Of either timing of like, this was the week that everybody else was excelled or she's down to the last four or five and you know, it should, her flavors will falter because she's.

[01:14:26] Whatever for whatever reason.

[01:14:27] But I think that all of her, um, all of her decorations and all of her art artistry will come out.

[01:14:35] Um, but I think that Mike is another one that I'm like, I think he is steadily just good.

[01:14:44] Um, so if, if the, one of the three of them, right, Jill, Nellie or Mike end up in the final, I would not be surprised.

[01:14:51] I'm not going to try to pick all three of them, but, um, those are, those are the three that kind of have caught my eyes.

[01:14:58] Like, Oh, I think that they are, although I think that Mike could have a catastrophe.

[01:15:03] I mean, anybody could, but like, I could see my, just having a catastrophic.

[01:15:08] Oh man, I really over promised on something because I really thought I could make it work.

[01:15:15] And then it, it, it, it felt full of work.

[01:15:17] We've seen that a number of times, not Mike, but you know, from, from in other seasons.

[01:15:21] Yeah.

[01:15:22] Yeah.

[01:15:23] It just takes one, one really bad bake or one entirely bad week, whatever that is.

[01:15:29] And like y'all were calling out earlier when we started caramel peak, that's there's, there's

[01:15:35] probably going to be something very delicate to come out with that caramel.

[01:15:38] One of those, one of those bakes, it's going to be something and it's going to really,

[01:15:41] it always sounds great, but it's always really hard.

[01:15:46] What was it?

[01:15:47] Was it Dylan who burned his caramel in like the, in week one or maybe a week two?

[01:15:53] I feel like he had to redo a batch of caramel and like the second batch didn't come out well.

[01:15:57] And I can't remember what it was.

[01:15:59] Yeah.

[01:15:59] Somebody did, but I can't remember.

[01:16:01] Somebody did.

[01:16:01] I can't remember.

[01:16:01] Yeah.

[01:16:02] Yeah.

[01:16:02] I can't remember who it was because they were, weren't they using it for their structures

[01:16:06] as they were building their little structures and some were using it as like their glue.

[01:16:11] Um, yeah, I think that's what it was for.

[01:16:13] No, I think you're absolutely right.

[01:16:14] I think it was Dylan last week.

[01:16:15] Uh, cause it was just like, ended up being lumpy and it was not pretty at all.

[01:16:22] And temperatures really play a part.

[01:16:24] Who knows what the temperatures are going to be?

[01:16:26] Yeah.

[01:16:27] You know, it just really, you're not, you're not like in your home with maybe a more controlled

[01:16:32] temp.

[01:16:33] Uh, you know, it could be too hot, could be too cold.

[01:16:36] I mean, hopefully it's just right, of course, but you know, that always adds a little extra

[01:16:39] challenge, you know, in, in that week, if they're trying to work on something really delicate,

[01:16:45] um, like that either way, I'm, I'm excited to watch.

[01:16:50] Yeah.

[01:16:51] I don't know.

[01:16:51] I, I, I just could not, I certainly could not at this point predict, um, a winner by

[01:16:58] any means and who would come out.

[01:16:59] I just feel like it's so close, but I, I agree with y'all about the ones to watch, you know,

[01:17:04] and wouldn't be surprised by those, you know, that you named would be, um, you know, at the,

[01:17:11] at the, um, semifinals and, you know, in the last, last few, there's some just really good,

[01:17:20] steady folks that, you know, and some of those sleepers that you're like, but they got a little

[01:17:26] some extra in them that, you know, might, might pop out unexpectedly or they're, they're slowly

[01:17:31] learning each week, you know, they're just taking it all in and taking it all in. And

[01:17:36] I don't know. It's fun to watch though.

[01:17:39] I had a couple of notes that I just wanted to, okay.

[01:17:42] I don't know if you all have any, any more notes, but a few things I wanted to call out. We, we talked

[01:17:47] about, um, Alison's moments with John and I loved the pep talk, but it really touched me too.

[01:17:54] Um, the moment she had with, um, Aline, uh, because, you know, Aline had, uh, her moment last

[01:18:00] week and she had, you know, had to, um, go off camera for a little while. Um, and I love that

[01:18:07] concern that, that Alison had for her. She's like, are you okay? I was so worried about you and I'm

[01:18:12] sure you're up to it and you're feeling, you're feeling good. And I just thought that was really

[01:18:16] sweet because it, it, it felt genuine. You know, it didn't feel like a, for the, you know,

[01:18:23] camera kind of moment. It felt genuine and, you know, seeing that moment, um, that Alison

[01:18:28] had with Aline and then having that moment with John and she's comforting him and then

[01:18:32] having that pep talk, you know, I was like, I, I feel like that comes from a genuine place

[01:18:37] where she really cares about these people and she just has this really warm, loving spirit.

[01:18:42] And I just, I think I just want to, a big hug from Alison. I feel like, I feel like a big

[01:18:47] hug from Alison would just make me feel so much better.

[01:18:49] You can really tell that the rapport she has is real with a bunch of them, you know?

[01:18:55] And, and Noel too, like you can see Noel and Nellie have really hit it off and it's so cute

[01:19:01] and it makes you feel so good.

[01:19:03] I, I'm, I'm loving this, this group of bakers and, and Noel and Alison, they all really seem

[01:19:09] to have really hit a really good vibe and, and humor, um, with each of them in, in their

[01:19:15] own way. And like the, the Rosemary moment with Alison and Mike, and she's like, Hmm,

[01:19:20] that lavender, you put lavender in there. And he's like, that's Rosemary. And she's like,

[01:19:24] ah, she was like so embarrassed.

[01:19:25] She's like, that was so funny.

[01:19:29] That was just terrible.

[01:19:30] And Mike just rolled with it. He's like, Oh yeah, yeah, you did. Yep. I'm, I'm done that.

[01:19:36] Yep. That's thought that was lavender. And she's like, why would you think that, you know?

[01:19:39] And I thought it was so cute. Um, and he just rolled with it and thought he's got a great

[01:19:45] sense of humor for just going with it. And when he was talking, when Mike was talking about

[01:19:50] when he likes to, to plait bread, when they were talking to showstopper and he said something

[01:19:54] about taking his sister to the pony club and plating the ponies, plaiting, uh, the ponies

[01:19:59] hair, all I had in my head was Chapel Rhone's pink pony club in my head was going off on repeat.

[01:20:04] And that's all I'm like, that's so not the same thing at all. Totally different things,

[01:20:11] but got that song stuck in my head. Um, so that was funny, but just a lot of, a lot of

[01:20:17] great moments and just a lot of heartwarming moments. And I don't know, it's, what's great

[01:20:21] about this show is you get some really, you know, makes you just feel all warm and cozy

[01:20:27] inside.

[01:20:28] So one thing that I thought was interesting and it ties into a, a news article that I happened

[01:20:37] to see this week because, you know, I've been looking up GBBO on my phone. And so my phone

[01:20:44] listens to everything that I say. And so it just feeds me stuff. Um, but, uh, but we're talking

[01:20:50] about the judging, right. And like what's happening behind the scenes. And then we're talking about,

[01:20:56] uh, you know, some of the, the, the interactions of like the hosts and stuff. But, uh, so Sandy

[01:21:03] Tosvig, uh, who used to, to host with, uh, with Noel, um, she did like a, there was an interview

[01:21:10] about, um, you know, the fact that, you know, she liked to like an interview. She, she said

[01:21:16] that she like, wasn't a fan of some of the things, which, you know, Hey, everybody, everybody

[01:21:22] does what they need to do. And, um, what didn't bring her a lot of, you know, didn't, she didn't

[01:21:27] really enjoy the process and whatnot. And I get that. Like, she's very specifically said,

[01:21:31] it's not for me. My thing is cheese. And I totally understand that. But, uh, but the reason

[01:21:36] that I, the reason that I bring it up is, um, that, that she mentioned, you know, the tasting

[01:21:45] portion of the show is particularly frustrating. Uh, when the judges would go from station to station,

[01:21:50] sampling each other's, you know, or the contestants bake before issuing a judgment and

[01:21:54] you stand at the end of long a table for hours when prove Paul tastes everything and we didn't

[01:21:58] speak or taste anything. And I was just like, that's gotta be torture. Like for to, to like

[01:22:07] smell all of the amazing things that are happening. And, and I get it. You're not, you know, they

[01:22:11] aren't there to, and the, I didn't, I wouldn't even think about the fact that it was a couple

[01:22:15] of hours long to like, to judge or to like, to go through and taste and have all, well,

[01:22:22] it's all the photography and lighting and all the, you know, it's a show.

[01:22:28] It's yeah. But what reminded me of it was, was Andy and, uh, Noel, Noel had said, Oh,

[01:22:35] or it made nose Allison. I think how many of those hats did you bring? Um, he's like, uh,

[01:22:41] did you bring one for every, did you bring 10 hats? Cause he got a different hat on this. Like

[01:22:45] he's like, Oh no, this only, only brought three. Oh, this is your last one. So you have to start

[01:22:49] repeating. And, and that made me, I feel like in the past we've talked about it going on for like

[01:22:56] 10 weeks cause it was all over weekends. Cause people would, uh, people would like have their

[01:23:02] normal jobs during the week and then they'd go off for the weekend. Yeah. But this, but this

[01:23:07] sounded like it happened in like a very short period of time. So I don't, so it was, uh, do you

[01:23:13] guys happen to know? Like, I think they're embedded now. Are they? And I'll tell you what makes me think

[01:23:20] that too, is that, um, I think Allison or Noel was talking to Andy about his hats and they said,

[01:23:29] did you bring 10 hats with you for 10 episodes? Yeah. Yeah. That's so that made me think that

[01:23:36] they're all embedded, you know? Is it like a month long that we do just do the whole month

[01:23:41] all at once? It's probably more than a month, but it's probably, and that's gotta be exhausting.

[01:23:48] Oh, exactly. That's what I thought. Yeah. I don't know. Like I thought that it used to be

[01:23:56] pre COVID that it was like you said, Greg, it felt like, I mean, they never came out and said it,

[01:24:02] but you just, in, during their conversations, you kind of picked up on it. There was a lot of next

[01:24:07] week, next week when we come. Yeah. Yeah. It seemed like they were there for like a three to four day

[01:24:13] weekend or something like they get like a day to get there, like their travel day, they would get

[01:24:18] some time to practice. They would film over those two days. Um, now some of it might've been one day

[01:24:25] and they made it seem like two days because of the way that they edited or something. Cause it seems

[01:24:29] like people keep wearing the same clothes, um, for like consistency or whatever. So I, I don't know

[01:24:34] for sure how they do that, but then it always felt like they went home and had family time or their

[01:24:40] jobs. Cause it's like, I don't know, or do, do, do they, are they like, Oh, you're on bake-off. Well

[01:24:45] then of course you get eight weeks of work off paid and all that stuff. Um, and, and, but I felt

[01:24:53] like since like COVID and they had to do like the bubble, they had to stay, you know, and, and,

[01:24:59] and just to keep everyone safe. And I know that they did that for a couple of years during that

[01:25:05] COVID period, but I don't know if they do it anymore. And it does seem like they are staying

[01:25:11] on site. And cause Andy made a comment when he was making those buns for his daughter. Um,

[01:25:19] yeah, I miss her. He's like, Oh, I, I miss her. Like, you know, so that's, that's the only comment

[01:25:27] I've heard. And then, yeah, that was, I didn't pick up on that, but when I didn't think of

[01:25:31] that, but when you point that out, Greg, that makes a good point. Like, Oh, he only brought

[01:25:34] three hats. Like that's all he's got with him. He can't like go home and get another

[01:25:39] hat for the next week or something.

[01:25:41] That's what I was. I mean, I wonder if they like do it all like this specifically for

[01:25:45] secrecy. Um, and I'm just, just be like, Hey, we changed it for COVID and now we're like,

[01:25:52] Hey, we can just knock this all out in a month. But I mean, if you talk about a month, I mean,

[01:25:58] even if you just say, Hey, we've got 10 weeks, right. Of two days, one day of one day for a

[01:26:05] signature and technical. And then the next day for the showstopper, like, do you get like a day

[01:26:11] off between the next one? Because that'd be, as you said, Wendy, that'd be exhausting, especially

[01:26:16] with the weather being either super cold and they're still talking about practicing.

[01:26:22] So they get practice to practice their things, but I don't know if they're practicing there.

[01:26:30] Are they going more for the documentary? Yeah. I need a behind the scenes.

[01:26:36] I need a behind the scenes. That's for sure. Sorry. I know. I just, I went off on a big tangent,

[01:26:41] but I was just thought that was really interesting. I didn't think about the fact that like how long

[01:26:44] they would sit and judge and watch and discuss and like, man, it's bonkers.

[01:26:51] Well, and you, you got to think about it. Like you see them going to one person's table.

[01:26:57] Well, you never see a camera in any of those scenes. So, you know, they have to do all of that kind

[01:27:03] of individually. Right. Yeah. And set up the camera, the lighting, the mics. And so I'm sure

[01:27:13] that's all pretty complicated process, which would annoy the hell out of me if I was baking and stressed

[01:27:19] and then they're like, stop everything. We're going to get it over with already. Yeah.

[01:27:24] But it's, it's funny. They, uh, like on the office, they specific on the office ladies podcast,

[01:27:30] they would talk about like the, the mobile cameraman and they're just like rotating around and not being

[01:27:36] in each other shots. And because they didn't actually have like cameras set up, it was all

[01:27:42] right. And, uh, and I mean, just like the, the, the practice that it would need, you would need to

[01:27:48] take, Hey, I'm going to be over here and you're going to be over here. And if they don't have that

[01:27:54] matter of expertise, um, or even strong backs to be able to carry, carry a camera, um, uh, it would,

[01:28:02] it would be even, even more tough. And can you imagine having to reshoot that because you had a

[01:28:07] camera in the background? Oh my God. Right. No way.

[01:28:13] All right. So that's, that's all the notes I got.

[01:28:16] Me too.

[01:28:18] All right. Good, good notes and good, good coverage. I, I can't wait. Um, all right. So

[01:28:25] that takes us into our feedback. So the feedback that we got this week, um, was a voicemail from

[01:28:32] our good friend, Steve. So let's see what his thoughts are about this week.

[01:28:38] Hello, strange indeed. This is Steve. And this is for, uh, uh, great British bake off baking show,

[01:28:43] uh, bread week, man. I love bread week. I hope I get this in in time.

[01:28:46] I absolutely love the savory portion of the show of the, the bread week because I love a savory bread.

[01:28:52] Oh, and that bacon looks amazing. I can't wait to see how that turns out. Ooh, what changes,

[01:28:56] what is different about Bangladeshi curry than other curry? Just sounds like there's so much fun with

[01:29:01] this bread week. Ew, this guy likes mushrooms. I don't like mushrooms at all. Not at all. I'm not a fun

[01:29:09] handshake. Oh, and he gets a handshake and he hits Paul Hollywood back with the double handshake.

[01:29:15] Oh, they're going to get to see Paul Hollywood bake. Wow. He made that wreath bread ring fast.

[01:29:23] We'll see who can duplicate it. Okay. Some of these, uh, do not look like the way Paul Hollywood did

[01:29:29] his. Oh, so Nelly gets first place and Dylan who got the handshake. Was he last place? I missed it.

[01:29:35] A cornucopia, a hornbread. What? Okay. Okay. I think I get it from the forums and the stuff that

[01:29:41] they're saying. This is going to be a pretty big challenge. I can't wait to see this one. Bacon,

[01:29:45] beer, and cream cheese. Noel is just this whole thing about the bats and he's crazy, man. I love

[01:29:52] Noel. That one that Georgie had looks like it's huge. Yeah, you're right, Paul Hollywood. Georgie's

[01:29:57] just pouring out of this cornucopia. Well, that's got to hurt when they say that your food is boring,

[01:30:03] Samaya. Well, then the other flavors were great, so we'll see. A pretzel it isn't, but cinnamon bun

[01:30:08] it is. Oh, congratulations to Dylan. I would have thought Nelly, but, uh, or Georgie, but Dylan,

[01:30:13] good job. Oh, John. No. Well, that's it for bread week. See you next time. All right. Not a fun guy.

[01:30:28] Steve's, Steve's voice bells are always so much fun because it's, you can like feel the emotions

[01:30:34] that he's feeling at the moment. Yeah. Like confusion. Oh, wait, no. Oh, elation. Oh,

[01:30:43] disappointment. Yeah. It's always a, always a journey. Thanks so much for leaving your voicemail,

[01:30:49] Steve. Um, we look forward to hearing from you again, uh, and hopefully for next week because

[01:30:56] next week we're covering episode four, which is, as we've mentioned multiple times throughout this

[01:31:00] episode, because I know I've got a sweet tooth and I love some good caramel. I'm all about,

[01:31:05] all about something sweet. So that's what we will be picking up next week. Um, can't wait for that.

[01:31:13] Um, so if you want to write in or leave us a message, you can find all of our contact information

[01:31:18] at podcastica.com. While you're there, be sure to check out our other shows. We are missing

[01:31:27] the walking dead. Daryl Dickson right now. Oh yeah. But I've watched the first two episodes.

[01:31:35] I liked it. I thought the, um, tone was not what I thought it was going to be, but I really did like

[01:31:42] it. Oh, is this the book of Carol? The first you watch her. So I think I've seen the first,

[01:31:49] first two episodes of the first season and I just started busy. We got to finish.

[01:31:54] I know. Like I, I might've watched three because I think, because I remember a few particular things,

[01:32:00] but I've heard, I've heard really good things about both series. Um, uh, I've, I've been

[01:32:09] absolutely loving, uh, Agatha all along. Uh, it is phenomenal and, uh, Penny and Jim are doing a

[01:32:16] great, great job. Uh, it's on my list, but I have not seen it yet. It is, it is so good.

[01:32:23] And the cast is like just gels, uh, significantly like you, I love when that happens. All of,

[01:32:32] all of those, all the, that entire team seems phenomenal. And there was what I think was a

[01:32:39] big reveal this week. And I'm so excited to hear somebody talk about it.

[01:32:43] Oh, that's great. Uh, that's great. It's definitely on my list. I'm still stuck in a rings of power

[01:32:48] bubble right now. Like I can't, I can't stop what, like I watched the finale and then watched it again.

[01:32:56] Uh, and then I started, uh, rewatching season one and I finished that season and I'm ready for season

[01:33:03] two, but I had to, I had things to do and I wasn't in the headspace. Cause I'm like, I,

[01:33:07] I have to focus if I'm going to watch them, I got to sit and focus. I can't be like doing other things.

[01:33:11] And that didn't happen today. So I'm, I can't get out of this rings of power bubble, but you know,

[01:33:16] everyone should definitely check out Penny and Anwen's coverage for that. I heard the finale

[01:33:21] episode of there's like three hours or more. I cannot freaking wait to listen to that. Um,

[01:33:27] so definitely check out their coverage.

[01:33:28] I couldn't get any feedback in. I couldn't get my thoughts together in enough time with the other

[01:33:34] things that I've got going on to, to get feedback in for it. And I, there's just so much stuff to talk

[01:33:39] about those episodes are so dense. Um, there's so much happens in everyone. There's so much like,

[01:33:45] um, uh, not discussion points, but just so much, so many undertones. There's a lot of layers.

[01:33:53] Yeah. Layers and themes to all of it. Yeah. It, uh, yeah, I, there's no way I could just break it

[01:34:02] down very well. I definitely focused whenever I don't leave feedback very often. I'm the worst.

[01:34:08] I am the worst. You know, I'm a podcaster who consistently asks my listeners, I'd love for you

[01:34:14] to write in or, you know, leave us an email or a voicemail, but I am the worst at giving it,

[01:34:20] you know, to my fellow podcasters. I am too. I'm too. I'm usually behind on things too.

[01:34:24] And then I want to like, come talk to somebody about it and it, and you feel left out. Like I want to,

[01:34:30] I don't have to go to like the Facebook posts and argue with somebody about something.

[01:34:35] It's okay. You can dredge up something from a year ago and start arguing about it or debate

[01:34:39] it or something. And I think it's totally wrong about that. I think that's totally fine to do

[01:34:45] that. I would love that. I would, I would think it would be hilarious to get an old post and

[01:34:50] I'm just now watching this and I have something to say. Um, because yeah, I'm, I'm usually behind

[01:34:55] too, but I was super, I don't know if something really gets me and I'm passionate about, like I

[01:35:00] was the season of rings of power in that episode. Just, I wrote a fricking book. I told anyone,

[01:35:06] I was like, please feel free to edit some of that down. You don't have to read the whole thing.

[01:35:10] You know, I won't be mad or offended at all. I just totally laid it all out and had probably a

[01:35:16] hundred more things to say, but I probably would have hit like a limit on my message or something.

[01:35:20] And I've been like, you've, you've reached your character limitations.

[01:35:23] That's fine. So anyway, be sure to check out their coverage of rings of power since that, um,

[01:35:30] uh, season just, uh, wrapped up and I'm so sad. We have to wait like fricking two years.

[01:35:36] Um, I'm, I'm, I'm, I'm, I'm happy that it seems like they are going to go all five.

[01:35:42] Um, so it's like, Hey, we have the beginning of the story. We have the end of the story.

[01:35:46] And it's a matter of, of where we're going to, you know, where it's going to go. And I'm,

[01:35:51] I'm excited because I thought season two was phenomenal. I thought it was, I really enjoyed

[01:35:55] a lot more than season one. Now that the world is reestablished and you're visiting characters

[01:36:02] that you now care about. Um, yeah, I thought it was, it was phenomenal.

[01:36:07] Agreed. Agreed.

[01:36:09] But, uh, if you get a chance, please go out and, uh, leave us or subscribe and, uh, and leave

[01:36:14] a review for a strange indeed. Um, whether it is, you know, Rima and pig's coverage of,

[01:36:21] uh, was it the last thing you did? Sweet tooth, sweet tooth or great British baking show.

[01:36:29] I mean, we like hearing fun things, uh, more specifically the other ones, but I mean,

[01:36:37] I'm totally down to some, just like pleasantly good review for,

[01:36:43] I loved your, I loved your bake-off coverage. It's just, it's totally unexpected from this podcast,

[01:36:48] but, you know, enjoyed the hell. We have had in, in the group, we've had really good, like,

[01:36:54] I love you guys are covering that. That's so great. You know, we've got a lot of folks in the group,

[01:36:59] um, you know, that do watch and, and like it, but you know, Hey, everyone's got struggle.

[01:37:04] Can't always give that feedback, you know, that each week or anything, but we definitely do hear it,

[01:37:08] uh, you know, from time to time, like, Oh yeah, I listened to that. That was great.

[01:37:13] So we do have some folks that do appreciate the coverage for sure.

[01:37:17] This is a show that I've actually shared with family members, uh, that I say, Oh,

[01:37:21] I did a podcast on this.

[01:37:22] And they're like, Oh, okay. Let me check it out.

[01:37:27] This is also one that I typically don't curse nearly as much. So that's a, that's a plus.

[01:37:33] It's still okay if you do.

[01:37:37] On your marks.

[01:37:39] Get set.

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