This week is "Pastry Week" with the bakers creating some delightful pastries, but beware the soggy bottom. Join us as we talk through our favorite bakes, stand out moments and maybe a prediction or two! Be sure to listen in on the fun this week for Collection 13 E5,"Pastry Week".
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[00:00:00] Hmm? Ah!
[00:00:03] Hmm.
[00:00:04] Podcast to go!
[00:00:13] Hey everyone, welcome to our bonus edition of Strange Indeed, dedicated to the Great British Baking Show. I'm Rima.
[00:00:20] And I'm Wendy.
[00:00:21] And this episode, we're covering Great British Baking Show Collection 12, Episode 5, Pastry Week.
[00:00:30] Pastry Week seems like a hard one.
[00:00:33] It was a pretty hard one this week, huh?
[00:00:35] Yeah, there was a lot of problems with soggy bottoms.
[00:00:41] Yeah, not very smooth this week, unfortunately.
[00:00:46] But yeah, but delicious at all the same time, because I love pastry.
[00:00:54] But before we kick off Pastry Week, let's do a quick recap of where we left from last week,
[00:01:02] and who had to leave and who won Star Baker.
[00:01:06] So Georgie, last week, and last week was Caramel Week, if anyone isn't sure.
[00:01:13] Mm-hmm.
[00:01:15] Another yummy week, because we love caramel here on the podcast, all of us.
[00:01:21] Georgie won Star Baker.
[00:01:22] She did fabulous.
[00:01:24] She had amazing chocolate bar caramel biscuits and a glass rosemary mousse cake.
[00:01:29] Just absolutely stunning.
[00:01:31] And really knocked the socks off the judges.
[00:01:35] And then Mike had to leave us last week.
[00:01:38] He just did not have a good week.
[00:01:40] His caramel biscuits and coffee popcorn mousse cake for the showstopper just did not turn out,
[00:01:48] was not his week.
[00:01:49] And so Mike had to leave us.
[00:01:50] And so sad.
[00:01:51] He was definitely missed this week.
[00:01:53] I mean, it's a great week.
[00:01:54] We got great bakers and contestants and such on the show.
[00:01:57] But his laugh, his really big laugh was really missed.
[00:02:01] I know I missed him.
[00:02:03] So that is how we left Caramel Week.
[00:02:07] And like I said, going into this week with Pastry Week, we're halfway through.
[00:02:11] Yep.
[00:02:12] I can't believe it.
[00:02:13] I know.
[00:02:14] When they said that, I think it was Noel that said it on the show.
[00:02:17] I was like, holy cow, we are like halfway through.
[00:02:20] Hard to believe.
[00:02:22] So let's talk about the bakes this week for Pastry Week.
[00:02:26] Again, I love a good pastry.
[00:02:29] You give me anything sweet and I'm all about it.
[00:02:32] So the signature was a frangipan tart.
[00:02:36] And I didn't keep count, but if you were playing a drinking game for how many times it said frangipan,
[00:02:44] I'd feel bad for you by the end of the episode.
[00:02:46] You wouldn't have made it to the end.
[00:02:48] No, you'd probably be halfway through the technical.
[00:02:52] But anyway, they had to make a frangipan tart.
[00:02:57] And it could be something similar like a bakewell tart.
[00:03:01] But they could also experiment with their flavors and, you know, kind of play around a little bit with that.
[00:03:07] And I know we have had frangipan on the show before.
[00:03:12] But I was like, I don't know that I remember what it is.
[00:03:15] So I looked it up for anyone who wasn't sure because I needed a refresher.
[00:03:19] Frangipan is a simple combination of butter, sugar, almond meal, egg, vanilla, and a small amount of flour.
[00:03:26] That doesn't sound so bad.
[00:03:29] Wendy, have you had frangipan and do you like it if so?
[00:03:32] If I've had it, I didn't know it was frangipan.
[00:03:37] But it looks great.
[00:03:40] It looked pretty similar to other pastry.
[00:03:42] I would suspect the specific flavoring surrounding it is what makes it frangipan, you know?
[00:03:49] Mm-hmm.
[00:03:50] Mm-hmm.
[00:03:51] Yeah, I'm the same.
[00:03:53] If I've had it, I maybe just didn't know what it was.
[00:03:56] If it's sweet, then I probably loved it.
[00:03:59] But I'm really curious now.
[00:04:01] I feel like I want to attempt it.
[00:04:04] But tricky part with making things in my house.
[00:04:07] I don't have a lot of people to bake for.
[00:04:09] It's myself and my daughter.
[00:04:10] And, you know, she's really trying to be mindful of the sweets.
[00:04:16] She doesn't really have a sweet tooth.
[00:04:17] I have the sweet tooth in the house.
[00:04:18] She's really trying to be mindful of the things that she eats.
[00:04:20] So I'm like, I cannot imagine if I make all of these little tarts.
[00:04:24] Who the heck is going to eat all of these?
[00:04:26] If they're sitting there, I'm going to end up eating them.
[00:04:28] And that's not a good thing.
[00:04:29] But I really, really want to make this.
[00:04:32] So I don't know.
[00:04:33] Maybe I'll be inspired.
[00:04:36] Did you have a favorite signature?
[00:04:38] Was there any that stood out to you or any as far as the aesthetics or just in the flavors that really appealed to you?
[00:04:47] I thought Jill's was the most beautiful.
[00:04:56] It was pistachio and blueberry.
[00:04:59] And I just thought it was the one that looked more professionally done.
[00:05:04] It was very elegant, delicate.
[00:05:07] And I thought it looked really neat and gorgeous.
[00:05:12] I'm not a big blueberry fan, but I can eat some blueberry things.
[00:05:15] I love pistachio.
[00:05:17] I thought those looked really beautiful.
[00:05:20] How about you?
[00:05:21] Jill?
[00:05:22] I agree.
[00:05:24] Now, like I say every week, I would try a bite of everything, even if it was something that I'm kind of iffy about.
[00:05:34] Because, hey, it's a tart.
[00:05:36] And how bad could it be?
[00:05:38] But Jill's was up there in the tops for me as far as the flavors.
[00:05:44] I do love blueberries.
[00:05:47] I was definitely interested as far as hers.
[00:05:49] And, yeah, I agree.
[00:05:50] They looked really beautiful, which you can really see.
[00:05:53] Not that Jill has had anything, like, ugly or anything like that.
[00:05:58] But I feel like she's gotten a lot more refined.
[00:06:01] Like, she's evolved.
[00:06:02] Yeah, I think she was kind of middle of the road for the first few episodes.
[00:06:06] And she's really stretching out now.
[00:06:10] Yes.
[00:06:11] Agree.
[00:06:11] Agree.
[00:06:12] Because I really do think they looked very delicate and amazing.
[00:06:15] And I think what she's made before has looked really good.
[00:06:19] But I feel like this has been something that is just really delicate.
[00:06:24] And not something you may have seen her, if you saw her in episode one, seen her making before.
[00:06:29] So she's, you know, I think really said, you know what?
[00:06:32] I can do this.
[00:06:33] And she did.
[00:06:35] And the judges said that they looked good.
[00:06:38] They called him dinky, which I wasn't quite.
[00:06:41] I was like, is that supposed to be a good thing?
[00:06:43] Because they said that about her little tart tins that she was using to make the tarts.
[00:06:48] They were like, oh, they're like little dinky.
[00:06:50] But see, when I think of a tart, that's the size I think of.
[00:06:54] So I don't know.
[00:06:55] Yeah.
[00:06:56] I was like, well, yeah, that's what I think of as a little tart.
[00:06:59] It's just small.
[00:07:00] But maybe that's just what it means is small.
[00:07:05] So they said that they looked good and that she did a great job and did amazing.
[00:07:10] So thumbs up across the board for Jill.
[00:07:15] But I was also a fan, or at least I think of the flavors, especially because she had like an almond bake well for in Japan tart.
[00:07:26] She uses raspberries a lot.
[00:07:29] So she had raspberry in her tarts.
[00:07:31] And I'm a big fan of raspberry, too.
[00:07:34] And I thought they were really beautiful.
[00:07:35] So as far as like the flavor, I think these probably would have come up number one and Jill's number two for me.
[00:07:43] But I had probably have to taste them to be sure.
[00:07:46] And the judges really liked them, too.
[00:07:48] Paul mentioned.
[00:07:49] Who was that that you're talking about?
[00:07:51] Georgie?
[00:07:51] Georgie.
[00:07:52] Georgie.
[00:07:52] Yeah.
[00:07:53] You know, I think this is going to sound like a criticism, but I don't mean it as one.
[00:08:00] Georgie seemed like she was playing it safe a little bit.
[00:08:04] Like raspberry and almond.
[00:08:06] Like she's been very adventurous and sometimes to her detriment.
[00:08:09] So I think this was probably a smart move because she did real well.
[00:08:14] And, you know, raspberry and almond, like that's a classic flavor combination.
[00:08:18] And I think she's being real smart.
[00:08:23] I think so, too.
[00:08:26] Sometimes going with classic flavors like that.
[00:08:30] I mean, it can be good and it can be bad.
[00:08:32] It sometimes can fail you because I think I've heard from the judges before for any challenge, if you decide to go with a classic, you know, something that isn't so out of the box, that's something that is a classic, then you better do it really, really well.
[00:08:51] So I think that's a risk with playing it too safe or making something that's more of a classic, you know, a bake, then it better be really, really good because it's common, right?
[00:09:03] Or it's, you know, it's not something unique or something that they have.
[00:09:07] Because they always want to be wowed.
[00:09:09] They want to see something a little different.
[00:09:11] Good, but different.
[00:09:12] But, yeah, she knocked it out of the park.
[00:09:15] It looked delicious.
[00:09:18] But, yeah, I'd probably eat any of them.
[00:09:23] Any others that stood out?
[00:09:26] Nellie used blood oranges, and I love that.
[00:09:30] Blood orange and almond.
[00:09:32] They liked the flavors, but they were a little critical of the bake, the dough.
[00:09:39] Dylan used coffee and chocolate, which sounded really good.
[00:09:44] I think he had a lot of problems as well.
[00:09:47] And they liked the coffee and chocolate flavors, but they felt like it was a little overpowering.
[00:09:55] Yeah.
[00:09:55] I think they mentioned that you couldn't taste the frangipane.
[00:09:59] Yep.
[00:10:00] And I think that was a requirement was that you did have to taste that part.
[00:10:05] So, yeah, that might have been one little mark against him.
[00:10:10] Otherwise, yep, I think it turned out pretty well for him.
[00:10:13] They looked yummy.
[00:10:14] And I know that they, so Christiane, his was real different.
[00:10:19] It was almost savory.
[00:10:21] It was cashew and black sesame with apricot jam.
[00:10:26] And they liked the flavors, but they didn't like the look of it.
[00:10:29] And it wasn't pretty.
[00:10:31] But I was thinking, like, that all sounded really good.
[00:10:35] And, like, I love, like, the sweet and salty together, you know?
[00:10:40] So I was thinking I would like that.
[00:10:42] I would have liked to have given it a try.
[00:10:45] I would have tried it for sure.
[00:10:46] Definitely would have taken a bite.
[00:10:48] But, yeah, I think the look of them at first would have turned me off just a little bit.
[00:10:57] I think Prue, she was kind of making a little bit of a face.
[00:11:01] And she said it looked like fried mushrooms or something.
[00:11:05] Yeah.
[00:11:06] Yeah, it looked almost like a savory thing.
[00:11:10] It didn't look like a sweet treat.
[00:11:12] Right, right.
[00:11:13] And I get what he was going for.
[00:11:15] And I definitely do admire his willingness to go outside the box a little bit.
[00:11:21] But, you know, you've got to be careful because it's got to work, you know?
[00:11:25] And Paul said that the sesame, as he says, isn't bringing anything to the party.
[00:11:31] And the flavor was okay.
[00:11:33] So it wasn't anything to get him or, like, to put him in risky territory.
[00:11:39] But it didn't serve him well to try to kind of go outside the box a little bit.
[00:11:46] But he likes doing those interesting flavors.
[00:11:50] Yeah.
[00:11:53] And poor Andy, his overbaked pastry.
[00:11:59] If I had a nickel for every time, I get caught up in the kitchen and my darn, you know, whatever I've got in the oven, it's like, oh, no.
[00:12:07] You know?
[00:12:08] Something is overbaked a little.
[00:12:12] Yeah.
[00:12:12] That was on the work.
[00:12:13] Or you're taking it out because it's underbaked.
[00:12:16] You put it in for a couple more minutes.
[00:12:18] Sometimes it's real tricky to get it just right, especially if it's a recipe you're not familiar with.
[00:12:24] I did think lime and chocolate sounded good.
[00:12:26] Like, his flavors sounded like they would be good.
[00:12:30] Yeah.
[00:12:30] I like lime.
[00:12:32] I do, too.
[00:12:33] Oh, yes.
[00:12:34] I really, really do.
[00:12:36] I do love my citrus.
[00:12:38] We talk, you and I, often, about how much we love our lemon and lime favorites.
[00:12:42] Lemon, lime, orange, I'll take it all.
[00:12:44] Yeah.
[00:12:44] Yeah.
[00:12:45] Totally.
[00:12:47] And they were critical of his piping.
[00:12:52] And I'm sure it came down to just, you know, getting down to the wire.
[00:12:57] Probably a little stressed about his crust being a little overbaked and such, not turning out the way that he wanted.
[00:13:08] So, I'm sure just trying to rush.
[00:13:10] It was not very precise.
[00:13:11] But they loved his flavors.
[00:13:13] They said that the lime curd was delicious.
[00:13:15] The frangipan was delicious.
[00:13:17] It was just overbaked.
[00:13:18] Yeah.
[00:13:19] So, he had all the things, but, you know, just an overbaked tart in his precision with his piping.
[00:13:27] But otherwise, you know, they couldn't argue with his flavors.
[00:13:29] And I think Andy's always done really well.
[00:13:31] Sometimes he struggled a little bit on the presentation.
[00:13:34] Sometimes gotten a little, maybe too adventurous or maybe ran out of time a little bit.
[00:13:37] But they've never really said, you know, that anything he has presented them tasted bad.
[00:13:43] He's always been really good on his flavors.
[00:13:46] Just, that was not a good.
[00:13:49] A good one for him.
[00:13:52] And then, Eileen, she struggled too.
[00:13:57] She had some tropical flavored tarts with, was it mango and some passion fruit?
[00:14:06] She had to start over.
[00:14:07] I thought, oh, no.
[00:14:09] Anytime we start seeing someone, I mean, they had, what, two?
[00:14:12] Was it two hours or a little more?
[00:14:14] But not much to make these tarts.
[00:14:17] And I think someone had commented, oh, I've made frangipan tarts before, but not in two hours.
[00:14:21] And it's like, oh, no.
[00:14:23] And now you're having to redo it.
[00:14:25] So that's even more lost time.
[00:14:28] Exactly.
[00:14:29] Exactly.
[00:14:29] And I was curious.
[00:14:30] I don't know if, and maybe it's just me, like, hey, I'm not on a competition or whatever.
[00:14:36] And I'm not worried too much if something isn't absolutely perfect having to present it.
[00:14:41] But I'm like, did she have to throw them out?
[00:14:44] Could she not have tried to fix them in their tins a little?
[00:14:48] Because Dylan said they were flopping over.
[00:14:50] Like, you could see them falling over inside the tins.
[00:14:53] I mean, were they, I don't know.
[00:14:55] Maybe not.
[00:14:55] Maybe she had to start over.
[00:14:57] Maybe that was, yeah, maybe we just know, like, it's not gonna work.
[00:15:01] I don't know.
[00:15:02] Yeah.
[00:15:02] Yeah.
[00:15:03] I mean.
[00:15:03] She seemed pretty defeated.
[00:15:05] She immediately, like, was said, I'm going home, which made me sad.
[00:15:10] I know.
[00:15:11] I know.
[00:15:12] That was, that was heartbreaking.
[00:15:13] I was like, no, let's just, just keep going, you know?
[00:15:19] So in the end, you know, the, her decoration, I thought, you know, as far as the presentation,
[00:15:27] you know, was, was cute, but her pastry didn't really look that good.
[00:15:31] And then they mentioned that she should have stuck to just one flavor.
[00:15:35] You know, she had a lot going on.
[00:15:36] I think that she also had some lime.
[00:15:38] So she had like mango lime and passion fruit.
[00:15:40] And he's like, you know, you should have just stuck to one thing.
[00:15:43] Yeah.
[00:15:43] Yeah.
[00:15:44] That was a lot.
[00:15:45] It was a lot.
[00:15:46] It was a lot, a lot of packed flavor into one.
[00:15:49] And then he said that her pastry was underbaked and soggy.
[00:15:54] Soggy.
[00:15:54] So it sounds like she may have had a soggy, the dreaded soggy bottom.
[00:15:58] Yeah.
[00:15:58] You don't want that.
[00:15:59] Don't want that.
[00:16:00] That's never good.
[00:16:01] Not a good look for anyone.
[00:16:02] So it was really unfortunate.
[00:16:04] She struggled through that one as well.
[00:16:06] It was really heartbreaking to see her, her and Andy both just looking so defeated going
[00:16:12] through those.
[00:16:13] And, and she was like, this was supposed to be my week.
[00:16:16] This was supposed to be my week.
[00:16:17] So that was hard.
[00:16:20] And you talked about Nellie.
[00:16:22] She's as awesome as always showing up in her beret.
[00:16:26] Just.
[00:16:27] Yes.
[00:16:28] At first I thought that was the same beret that Dylan had on last week.
[00:16:32] But then they told the story that it was actually her son's beret and he asked her to wear it.
[00:16:38] So sweet.
[00:16:39] Not the sweetest.
[00:16:41] I fucking love Nellie.
[00:16:42] She's the best.
[00:16:43] And Nellie and Noel together are really hilarious.
[00:16:46] Those two, I'm gonna, I'm gonna miss so much when it's over.
[00:16:50] We need a spinoff.
[00:16:51] Yeah.
[00:16:52] I think Nellie would love that.
[00:16:54] I really think she loves Noel.
[00:16:56] So I think she will.
[00:16:57] And she just really seems like, and has since day one, she seems very comfortable with the
[00:17:02] camera and she's, she's really just a joy to watch.
[00:17:07] I agree.
[00:17:08] She needs her own cooking show.
[00:17:11] I hope, I hope she gets some.
[00:17:13] And I know some past contestants have done really well with things like that in the past.
[00:17:18] And I think she would do really, really well.
[00:17:20] So, hey, somebody, somebody do something and get her, get her on something.
[00:17:25] Cause she just really has a personality for it.
[00:17:27] I really love Nellie.
[00:17:29] Yeah.
[00:17:29] Um, and then we have Samaya who had a raspberry and coconut frangipan tart.
[00:17:35] Um, her, I think that they looked really good.
[00:17:39] I love when they do that, like toasted meringue, uh, on the, on the top.
[00:17:43] So I think they were really beautiful.
[00:17:45] And Pru had commented that the coconut did come through, but Paul said it was overbaked.
[00:17:50] Um, so that was unfortunate, um, for her.
[00:17:54] So she, she, she was safe, um, because some others had, had worse accidents.
[00:18:01] Um, but she did not.
[00:18:03] Yeah.
[00:18:04] She was kind of middle of the road this week.
[00:18:06] Yeah.
[00:18:06] Yeah.
[00:18:07] Yeah.
[00:18:08] So yeah, that was our signature.
[00:18:11] So now all I've wanted, since I've seen this episode twice now is just somebody just please
[00:18:16] get me a tart.
[00:18:17] Uh, any, any sweet kind of tart, I'll take it.
[00:18:22] Um, all right.
[00:18:25] So the technical challenge, um, this week was a spanica, spanica potta can barely say that.
[00:18:35] Is it not spanica?
[00:18:37] Spanica.
[00:18:38] I think you're right.
[00:18:39] Spanica.
[00:18:40] Spanica.
[00:18:40] Spanica.
[00:18:41] You're right.
[00:18:42] See, I told you, I never get these right.
[00:18:44] It is hard to say.
[00:18:45] Never.
[00:18:45] Yeah.
[00:18:46] I literally have it in front of me and I just cannot say it.
[00:18:48] I know it in my brain.
[00:18:49] It does not roll off the tongue.
[00:18:52] No, I have not.
[00:18:53] Okay.
[00:18:54] I've definitely have.
[00:18:55] Yeah.
[00:18:56] Okay.
[00:18:56] I've had a lot of Greek food.
[00:18:57] It's very popular in Baltimore.
[00:18:59] I think we have a pretty decent Greek population.
[00:19:03] Um, and I've definitely had it before and it's delicious.
[00:19:09] I was intrigued.
[00:19:10] I mean, I like spinach.
[00:19:10] You have to like spinach.
[00:19:12] Yeah.
[00:19:12] Yeah.
[00:19:12] See, that's, yeah, that's where I'm kind of at pause.
[00:19:16] It's not.
[00:19:16] Yeah.
[00:19:17] You'd have to like spinach.
[00:19:18] Yeah.
[00:19:19] I like the idea of it for sure.
[00:19:22] It just seemed like a lot of spinach.
[00:19:25] I don't mind it if it's in smaller portions.
[00:19:29] I don't like a lot of green vegetable stuff.
[00:19:32] It's just a problem for me.
[00:19:35] Yeah.
[00:19:36] But I like the idea.
[00:19:38] Yeah.
[00:19:38] It has to like, yeah, it has to have like a sauce with it and flavor.
[00:19:43] And when they were judging, they seemed to really like the flavors for all of them.
[00:19:49] Really.
[00:19:49] I didn't hear them say anything.
[00:19:52] I mean, they said a couple were like too wet, but they didn't, they liked the flavor.
[00:19:57] So I can only imagine that we didn't really see a lot about what they put in it.
[00:20:02] It was mostly focused on the bake.
[00:20:05] But I think it would be good.
[00:20:07] Yeah.
[00:20:08] I would try it.
[00:20:09] I would try it for sure.
[00:20:10] It just looked like a lot of spinach and I like feta.
[00:20:15] So I, all the, like, I love the, the, the, the pastry looked amazing.
[00:20:21] The, the feta I like in spinach and smaller portions.
[00:20:25] So I would definitely try it with whatever.
[00:20:27] I don't even know what, what they were using to dip.
[00:20:29] They didn't talk about that at all, but they all had a dip.
[00:20:33] With them.
[00:20:35] So, and then, yeah, I don't know other than like spinach and feta, what was in it?
[00:20:39] Because they would say, oh, that's good seasoning.
[00:20:42] That's got a good flavor.
[00:20:44] But I'm like, there has to be more in it than just spinach and feta, you know?
[00:20:48] And I didn't, I did not look it up.
[00:20:50] So I don't know what's in a traditional, you know, bake like this, but.
[00:20:55] You know, I would try it.
[00:20:57] But yeah, no one argued.
[00:20:59] None of the judges were like, nope, it's not there.
[00:21:01] It doesn't taste good.
[00:21:02] It was mostly, like you said, you know, maybe not thoroughly baked or a little too soggy because
[00:21:07] maybe someone didn't bring out the spinach, you know, well enough.
[00:21:12] Yeah.
[00:21:14] Or not have time in the oven, what have you.
[00:21:16] So, yeah.
[00:21:18] The big direction that Paul gave them was not to underestimate the resting time.
[00:21:25] And I think that may have really hurt several of them because I think they, a lot of them, it came down to the timing.
[00:21:33] Yeah.
[00:21:34] Yeah.
[00:21:34] And, and you saw a couple struggle with the rolling of the dough, either trying to like, oh, we got some holes, got to put it back together, or we're going to run it through again.
[00:21:45] So, it seemed like wrestling with, with the dough on and off, really kind of ate up the time.
[00:21:53] And some of them had never even eaten one, much less made one.
[00:21:58] So, I can't imagine.
[00:22:00] That's really like, you know, out of their comfort zone, I'm sure.
[00:22:07] For sure.
[00:22:08] I can't even imagine trying to make phyllo pastry.
[00:22:12] That is so thin and delicate.
[00:22:18] I mean, I don't know how every, my fingers would just be going right through it.
[00:22:22] It's like, I just.
[00:22:23] I mean, I have made things with phyllo and I buy it.
[00:22:27] I buy it.
[00:22:28] Yeah.
[00:22:29] You can buy it in the freezer already.
[00:22:31] Yeah.
[00:22:31] That's, that's what I've done.
[00:22:33] Yeah.
[00:22:34] I've, I've bought it too.
[00:22:35] I've not made this, but I have used that dough before.
[00:22:38] And yeah, it's very, very thin, very delicate, very yummy.
[00:22:43] But yeah, I can't imagine trying to make something like that from scratch.
[00:22:48] That had to be very difficult for everyone.
[00:22:52] Very challenging.
[00:22:53] Because again, that being the technical, it was like, you know, make the dough.
[00:22:58] That's, that's the instruction.
[00:23:00] Let it rest.
[00:23:01] Make the dough and let it rest.
[00:23:03] It's like, what?
[00:23:04] Fill it with spinach.
[00:23:06] Yeah.
[00:23:08] Jill said, as she put her, her spanakopita in the oven, she said, I hate you.
[00:23:18] So relatable.
[00:23:20] So I think this was a hard bake for several of them.
[00:23:23] I, I, I think many of them really struggled with, with the bake aspects of it.
[00:23:31] Yeah, for sure.
[00:23:35] So, um, I can talk about who came in what place.
[00:23:39] Yeah.
[00:23:40] Um, Jill came in eighth with her hated pie.
[00:23:45] Andy came in seventh.
[00:23:46] Georgie came in sixth.
[00:23:48] Ilyon fifth.
[00:23:50] Ilyon fifth.
[00:23:50] Sumaya fourth.
[00:23:51] Nellie third.
[00:23:52] Christiane second.
[00:23:54] And Dylan, number one.
[00:23:57] Woohoo.
[00:23:58] Dylan, the fledgling baker.
[00:24:01] Yeah.
[00:24:02] Yeah.
[00:24:02] And, um, Christiane said he is always a bridesmaid and never a bride because he has come in second
[00:24:08] in the technical three times now.
[00:24:13] He's great.
[00:24:14] Like, you can really see him opening up too.
[00:24:17] And he was pretty hilarious in this.
[00:24:20] Yeah.
[00:24:20] Yeah, he was.
[00:24:21] He was.
[00:24:22] It's the, it's the only, I think, good thing that comes of when we lose bakers each week
[00:24:28] is then the ones that are left.
[00:24:31] You get to know a little more and more because we get more time with them and it seems like
[00:24:37] they are starting to open up.
[00:24:38] Um, so that's like a positive of having fewer bakers at least is getting to know the ones
[00:24:45] still there.
[00:24:46] And yeah, that was, I laughed out loud, uh, when Christiane said that it was very delightful.
[00:24:52] I like his humor.
[00:24:54] Yeah.
[00:24:54] Me too.
[00:24:55] He's a sweetheart.
[00:24:57] Yeah.
[00:24:58] The technical goodness.
[00:24:59] That one, that was rough, um, for some, but others came through.
[00:25:05] Okay.
[00:25:06] Yep.
[00:25:08] All right.
[00:25:09] Um, so let's talk show stopper.
[00:25:14] Um, the show stopper, um, the show stopper this week, they had to make, I, I never, ever
[00:25:20] heard of this.
[00:25:21] Did not know what, what this was.
[00:25:25] Um, it was called a, I'm just going to say plain in English, not try to even have any
[00:25:30] kind of accent on this because I'll sound absolutely, um, dumb, but a Paris breast.
[00:25:35] Uh, and it had to do with, um, a race, a bicycle race.
[00:25:42] So that was the, the idea behind this being like this circle kind of shape looking like
[00:25:48] a bicycle wheel.
[00:25:49] Cause I was like, when they said this, I'm like, I don't even have any thought at all
[00:25:53] as to what this is supposed to look like.
[00:25:55] And then, and then I'm like, okay, now, now I see it.
[00:25:58] And it looks so hard.
[00:26:00] Like they're trying to make this stand and then have like a ring sitting on top of it.
[00:26:07] I just, I don't know how, how in the world you do things like that.
[00:26:12] I mean, I guess if you just, I don't know, you just got to be talented, I guess.
[00:26:16] Um, what did you think of the showstoppers?
[00:26:21] Any that stood out?
[00:26:23] So, so the Paris breast is actually the topping that they used, right?
[00:26:30] Not the entire dessert.
[00:26:33] I think it is just that shoe pastry with the, uh, like the, the, the fillings and the mousse.
[00:26:43] Yes.
[00:26:44] Okay.
[00:26:44] That is, I think actually the, the Paris breast.
[00:26:47] Okay.
[00:26:48] The way I understood it, I could be wrong, but that, that was made of shoe.
[00:26:53] Shoe pastry, which is a delicate pastry dough.
[00:26:57] That's all it says.
[00:26:58] Butter, water, flour, and eggs.
[00:27:02] And I guess the difference is instead of a raising agent like yeast, shoe pastry employs its high moisture content to create steam.
[00:27:14] Puffing the pastry up.
[00:27:16] Mm-hmm.
[00:27:18] Very prevalent in France and Spain.
[00:27:23] Yeah.
[00:27:24] Yeah.
[00:27:24] Um, it sounds like that is just what it, what it is.
[00:27:27] They, the, the judges wanted it on a stand.
[00:27:30] It doesn't mean that's always the way that it's presented.
[00:27:32] It is just that circle of shoe pastry.
[00:27:34] Okay.
[00:27:35] And typically, um, decorated.
[00:27:37] Yeah.
[00:27:38] With the toasted almonds.
[00:27:39] Yep.
[00:27:39] Um, I, I thought it, it, it, it, I guess it's just odd to our American eyes.
[00:27:48] Um, but some of them were very beautiful.
[00:27:52] Um, some of them looked amazingly delicious.
[00:27:56] Um, let's see.
[00:28:02] I have Christian's orange and pecan praline.
[00:28:07] Pecan praline was a very popular thing for them to make it out of, which sounded great to me.
[00:28:14] I love pecans.
[00:28:15] Um.
[00:28:16] I like those flavors.
[00:28:17] Yeah.
[00:28:18] And I thought that maybe his might have been the most beautiful.
[00:28:23] Um, it, it was very neat and, um, I really liked it and they did like the flavors too.
[00:28:29] Yeah.
[00:28:30] Yeah.
[00:28:30] Yeah.
[00:28:30] I, I liked Christian's too.
[00:28:33] Um, yeah, his stand was really good.
[00:28:36] I think Prue said it kind of looks like wrought iron and I agree.
[00:28:39] And I, I thought it was a very beautiful look and that, that appealed to me.
[00:28:43] Yeah.
[00:28:44] They said his flavors were fantastic, but they said his orange mousse was too thick.
[00:28:49] Yeah.
[00:28:50] It was very put together.
[00:28:51] Yeah.
[00:28:52] Mm-hmm.
[00:28:53] Mm-hmm.
[00:28:55] How about you?
[00:28:55] Which, which.
[00:28:56] Well, I think visually Christian's was my favorite.
[00:28:59] Like just without even knowing or, you know, if I'm just looking at them and not knowing
[00:29:06] what the flavors are, I thought visually his was just in my eyes beautiful.
[00:29:11] I loved the colors and I love the flowers.
[00:29:13] I love, love when someone's able to incorporate some flowers in this, you know, beautifully delicate
[00:29:20] type bake.
[00:29:21] So I think visually his was my favorite, but I thought the flavor sounded really good too.
[00:29:26] However, um, I think Jill's probably, at least from a taste, um, standpoint would have probably
[00:29:35] been my favorite that her lemon and thyme.
[00:29:38] Again, here we are, you know, with the lemon.
[00:29:40] She was talking about how her, one of her first things that she remembers baking with her father
[00:29:45] was a lemon meringue pie.
[00:29:46] And I'm like, yes, please.
[00:29:47] Can we have one of those?
[00:29:48] So I'll take a slice of that.
[00:29:50] Um, and apparently it tasted very, very nice.
[00:29:54] She got like a hand clap.
[00:29:56] She got like some applause from Paul, you know, she didn't get a handshake and she didn't get
[00:30:00] the Paul Pat, this new Paul Pat that we, that we've been seeing, but she got some applause
[00:30:05] and you know, that takes a lot to impress them.
[00:30:09] Best looking Perry breast that he had ever seen.
[00:30:14] So that's a big, it's a big praise for her.
[00:30:18] Yeah.
[00:30:18] Yeah.
[00:30:19] They love the flavors.
[00:30:20] They said the shoe was good.
[00:30:21] They love the design.
[00:30:22] She checked all the boxes and, and gave them exactly what, what they wanted.
[00:30:27] Um, so that was, and, and she just looked so pleased.
[00:30:31] It was just so great to see that, uh, you know, excitement on her face.
[00:30:36] Um, knowing that, and I, I'm willing to bet she just really was really, and I hope that
[00:30:42] she was proud of herself, you know, um, in that moment that she was really able to
[00:30:47] do something, um, so beautiful and elegant like that and really, really wow them.
[00:30:52] So yeah.
[00:30:52] Good for Jill.
[00:30:54] Yeah.
[00:30:55] Yeah.
[00:30:55] No, I was really happy for her.
[00:30:57] Uh, Samaya had the tree of life and it was made from passion fruit and dark chocolate.
[00:31:03] And I think they really liked the way it looked and they liked her fillings a lot.
[00:31:08] They said her fillings were the, you know, really amazing.
[00:31:12] Samaya always gets good marks for her flavors.
[00:31:16] They're always impressed with those.
[00:31:18] She, she really does a great job of combining, um, things that aren't as common or knows how
[00:31:24] to balance them really well.
[00:31:26] And, you know, if it's going to be something kind of artful, she's really going to pull
[00:31:29] out all the stops.
[00:31:30] Samaya has this beautiful artistic eye and not only does she have this beautiful eye, but
[00:31:36] she can also execute it.
[00:31:38] Um, I thought it was very well done.
[00:31:41] Very well done.
[00:31:42] Samaya.
[00:31:43] She's definitely one to watch for.
[00:31:45] She got a little, little, little spicy this week though with Noel.
[00:31:48] Yes.
[00:31:50] Yes.
[00:31:50] That was funny.
[00:31:51] She just does not like Noel.
[00:31:54] Yes.
[00:31:56] They were funny together.
[00:31:59] Yeah.
[00:31:59] She, she got spicy.
[00:32:01] Uh, and then Andy, um, oh goodness, just struggled again.
[00:32:09] Uh, when he was talking about using, um, oh goodness, basically just sugar, uh, you know,
[00:32:17] to, to use as a stand and it, it fell apart and he was not able to present.
[00:32:23] Uh, something that was fully put together.
[00:32:26] Um, they did like the bake on the ring.
[00:32:30] They said that that was really good, but he didn't think that the flavors were strong
[00:32:33] enough.
[00:32:33] And that's a bummer because you really, really need those flavors to come through.
[00:32:37] If you say that you're, you know, here's what the flavors are, but if you can't really,
[00:32:42] you know, if, if they're not coming through, that's not a good thing.
[00:32:45] So poor Andy.
[00:32:46] I don't think there was anything that he made that was terrible.
[00:32:50] Yeah.
[00:32:51] Everything he made was probably good.
[00:32:53] It's just, he had a bad week and ended up in the bottom of each round.
[00:32:58] So he just, you know, but I, I, I think like he seemed surprised that they liked it as much
[00:33:06] as they did.
[00:33:07] They, they thought it looked decent and they, they thought it tasted good, but I think he
[00:33:12] would just, you know, we're at the point now where you can still do a great job and somebody's
[00:33:18] going home.
[00:33:19] Yeah.
[00:33:21] Yeah.
[00:33:21] Somebody has to go home each week.
[00:33:23] So, um, they, and if it gets close, they, then they really have to start critiquing every
[00:33:30] little thing because when everybody does such a really good job, then it's like, okay,
[00:33:35] well, who's was maybe not as perfect, you know, then they got to start taking off the
[00:33:40] little marks, um, and really get critiquing for the, for the little things that maybe before
[00:33:46] were not as important.
[00:33:47] Um, but yeah, poor Andy really struggled.
[00:33:51] That was heartbreaking.
[00:33:52] You could just see how, how hard that hit him when he wasn't able to get that to stand
[00:33:57] properly.
[00:33:59] Um, and then Dylan, I thought his stand looked really amazing.
[00:34:04] I can't really think of what it, I can't say it reminded me of anything in particular,
[00:34:08] but I just thought it was, you know, stunning.
[00:34:10] I thought it was different.
[00:34:12] Um, he, he had pretty good marks from them.
[00:34:17] Um, they did say they are approved.
[00:34:20] I think specifically said the shoe was a little small.
[00:34:22] Yeah.
[00:34:23] Um, I think he, she wanted a little bit more of a pastry there.
[00:34:26] Um, especially like with the, the amount of filling that he had, he had a lot of filling
[00:34:30] there, but, uh, it overpowered his, uh, his, his shoe and Paul who doesn't particularly
[00:34:37] like matcha, uh, did, did like this.
[00:34:40] So that was good.
[00:34:42] I quite enjoyed, um, watching Dylan give Paul kind of a matcha lesson.
[00:34:49] I thought that was really funny.
[00:34:51] I was like, he was like gonna educate him on that.
[00:34:57] And that would just seemed funny.
[00:34:59] Sure.
[00:35:00] He was like, okay, little dude.
[00:35:03] Dylan, he's what?
[00:35:04] Like 20 and I don't even know how Paul Hollywood is.
[00:35:08] And he's been doing this how many years?
[00:35:11] And he's like, let me tell you about matcha.
[00:35:14] Right.
[00:35:14] My friend.
[00:35:15] Yeah.
[00:35:16] Oh my goodness.
[00:35:17] Yeah.
[00:35:18] I thought that was really funny.
[00:35:20] Oh, he is funny.
[00:35:22] And, and I think he was like, he smirked a little bit.
[00:35:25] I think he kind of like, it was like, okay.
[00:35:29] It would delight me so much if Paul Hollywood gave Dylan a job after this.
[00:35:34] Like, come work for me.
[00:35:36] Come, come like apprentice, you know, for me or something.
[00:35:42] Can you imagine how he would thrive?
[00:35:45] Oh yeah.
[00:35:46] That would be so amazing.
[00:35:49] Christian made orange and pecan praline.
[00:35:54] I thought, um, did I already talk about that one?
[00:35:58] I'm sorry.
[00:35:59] I thought his might, might've been the most beautiful.
[00:36:02] Yeah.
[00:36:03] So good.
[00:36:03] You had to mention it twice.
[00:36:05] Yeah.
[00:36:05] Yeah.
[00:36:06] Um, yeah.
[00:36:07] Ileane did the crown of nuttiness, hazelnut and chocolate.
[00:36:12] She had a little trouble with her stand, but it looked really yummy.
[00:36:18] The flavor sounded amazing and it was beautiful.
[00:36:22] And I think she saved herself with it.
[00:36:25] I think she did.
[00:36:26] She also struggled with her stand too.
[00:36:30] Um, I think, and I have no idea how much time passes from the time that when they finish
[00:36:38] their bakes and then when they have to present them, you can tell like everything's a mess,
[00:36:44] right?
[00:36:44] They just at the very last minute gotten everything, um, put together.
[00:36:48] And so their whole countertops are a mess, but when they, it comes to presenting them,
[00:36:53] everything's clean.
[00:36:54] So you can only imagine how much time it's, you know, is sitting there.
[00:36:57] And, and I don't know if while it was sitting there and all of this time, if she said that
[00:37:01] she had a crack underneath the, um, whatever it was that she had made to hold her, her
[00:37:08] shoe, uh, ring on top had cracked.
[00:37:12] Um, and so she was like trying to hold onto it.
[00:37:15] Um, so she had trouble with her stand, I guess from, she had mentioned, well, it's been
[00:37:19] like sitting for so long, it got a crack in it and it was unstable, but they still, Paul
[00:37:25] still thought it was beautiful.
[00:37:26] He said it was a well-baked shoe.
[00:37:28] And, uh, Prue said that when you got the, the, the praline, it was wonderful.
[00:37:32] Um, so, and, and this was one, I think as far as the flavors I mentioned, Jill's, if
[00:37:39] we're talking flavor, I think, um, Aline's would have been one of my favorites.
[00:37:43] I loved her, all of her, um, like toasted almonds on the top that just looks so, so yummy.
[00:37:49] And I thought a nice, beautiful touch.
[00:37:52] Yeah.
[00:37:52] Yeah.
[00:37:55] Um, and then Nellie.
[00:37:58] My girl, Nellie.
[00:38:00] Nellie.
[00:38:02] She also did a tree, pistachio praline.
[00:38:06] They like praline.
[00:38:09] Um, she was actually done early and kind of sat down and put her sunglasses on.
[00:38:15] I thought that was really funny.
[00:38:18] And they really liked her fillings and flavors, but she had some issues with her bake as many
[00:38:25] of them did.
[00:38:26] Yeah.
[00:38:27] Yeah.
[00:38:27] I think they mentioned it was a little underbaked.
[00:38:30] Yeah.
[00:38:31] But I think she was firmly in the middle.
[00:38:34] Yeah.
[00:38:35] Mm-hmm.
[00:38:36] Yeah.
[00:38:37] She was safe.
[00:38:38] She was safe.
[00:38:40] Yeah.
[00:38:41] But they, they all looked delish and I certainly wish I had an excuse to make one.
[00:38:47] Not the stand part, just the top part.
[00:38:50] Yeah.
[00:38:51] Well, let me know when you do that.
[00:38:52] Send me a picture.
[00:38:54] You know, who knows?
[00:38:56] It didn't look bad.
[00:38:58] Yeah.
[00:38:58] It, you know, shoe pastry is not too terrible.
[00:39:02] I made shoe pastry once many, many years ago.
[00:39:06] I wanted to make homemade cream puffs and cream puffs are shoe pastry.
[00:39:11] And I'd never made anything like that before, but I just went in, you know, I followed the
[00:39:17] instructions and just went in and did it.
[00:39:20] And it was easier than what I thought it was going to be.
[00:39:24] That shoe, shoe pastry.
[00:39:25] Now, again, it was not anything like this.
[00:39:27] It was, you know, cream puffs.
[00:39:29] I literally just, you know, made those and then, you know, inserted some homemade cream
[00:39:35] in the middle.
[00:39:36] Pretty complicated to me.
[00:39:38] It really wasn't that hard.
[00:39:39] I thought it was going to be a lot harder, but it wasn't that bad.
[00:39:42] And then some, I put a little chocolate on top and then others I left, you know, plain.
[00:39:48] And it really wasn't that bad.
[00:39:49] I was like, well, that, I thought that was going to be a lot harder.
[00:39:52] So it's, I think I could manage a shoe ring, but knowing me, it would probably fall flat.
[00:39:58] Half my stuff anymore just kind of falls flat.
[00:40:00] I don't know.
[00:40:01] I tell you, all of them were so fragile looking.
[00:40:07] Mm-hmm.
[00:40:08] And like towards the end, it was really, the stress was really bad because you just knew
[00:40:16] something was going to happen.
[00:40:18] You know, you were just waiting.
[00:40:20] They were building up the tension.
[00:40:23] So it's always like heartbreaking when, you know, something breaks at the last minute.
[00:40:29] There's nothing you can do.
[00:40:31] You know, you can't repair it.
[00:40:33] So I feel for them.
[00:40:38] Yeah.
[00:40:38] And I was just gutted to see things thrown in the bin.
[00:40:42] And I'm like, oh my gosh, I hope that you have enough time to at least present something.
[00:40:48] I would hate to see something get thrown in the bin and then you don't have anything at
[00:40:51] all.
[00:40:52] Like no matter what happens, always, always present whatever you have for better or worse.
[00:41:00] Because I feel like that's, that's even worse.
[00:41:02] At least if something is either overbaked or underbaked or not all the way finished, or
[00:41:05] you didn't get to, you know, whatever, how elaborate it is, put it all together.
[00:41:09] You always, always, you know, present it.
[00:41:13] Because it feels like you get.
[00:41:14] I know on Top Chef, okay.
[00:41:16] Yeah.
[00:41:16] Occasionally people will be like so frustrated that they throw, they're like, I'm not presenting
[00:41:21] anything.
[00:41:22] And they don't like that.
[00:41:24] They want you to put what you put on a plate.
[00:41:28] Yeah.
[00:41:28] Like, oh, own it.
[00:41:30] Yeah.
[00:41:30] Yep.
[00:41:31] Exactly.
[00:41:32] Yeah.
[00:41:33] So that, that was, that was stressing me out, stressing me out from my couch.
[00:41:37] You know, I'm not even there.
[00:41:38] Not even in the, you know, it's not, not, not me in the middle of this, but you know,
[00:41:42] it's, I, I'm feeling that definitely feeling the tension and feeling the pressure.
[00:41:48] They do a good job of editing it that way.
[00:41:51] Anyway, I don't know how, you know, I'm sure that that, that, that plays a part in it too.
[00:41:58] But anything else that you want to say about the showstoppers or any of the bakes?
[00:42:05] I think I got everything in.
[00:42:10] Any standout or funny moments?
[00:42:13] I know we've talked about a few sprinkled throughout as we were talking about the bakes, but anything
[00:42:19] else that you want to cover?
[00:42:20] I thought it was interesting.
[00:42:21] There were two references to the North versus the South of England.
[00:42:28] One was Jill said, I'm a Northern girl.
[00:42:32] Of course I make pastry.
[00:42:34] And then another reference to Northern portions, which I guess must mean bigger portions.
[00:42:41] I just thought that was funny.
[00:42:42] You know?
[00:42:42] The North remembers.
[00:42:44] Yeah.
[00:42:45] The North remembers.
[00:42:46] And then speaking of, we had Ilyin whispering Game of Thrones, talking about Game of Thrones,
[00:42:53] which I thought was hilarious.
[00:42:55] I guess she thought she wasn't allowed to say it due to copyright or whatever.
[00:43:00] And then Noel said it.
[00:43:02] And I just thought that was funny.
[00:43:03] That's certainly a colliding of our genres.
[00:43:07] Yep.
[00:43:07] For sure.
[00:43:08] Yeah.
[00:43:09] That was cute.
[00:43:10] Yeah.
[00:43:11] That was my only couple points I had.
[00:43:14] How about you?
[00:43:15] I think we've already talked about them pretty much.
[00:43:18] It was just, you know, the chemistry between like all the moments.
[00:43:22] You know, there wasn't really one or two that really stood out.
[00:43:25] But like you were talking about Noel and Nellie and their chemistry.
[00:43:31] And, you know, I just love seeing those two together.
[00:43:36] And then just the moment between Noel and Samaya.
[00:43:40] Like Samaya definitely is just like, you know, get away from me.
[00:43:45] Don't want you around me.
[00:43:47] Is this Allison's third season or second season?
[00:43:51] I think it's her second.
[00:43:52] Like I think she has brought so much to the show.
[00:43:56] I really like her.
[00:43:57] I do too.
[00:43:58] I really enjoy having her there.
[00:44:01] Yeah.
[00:44:01] I think so many of my standout moments are, you know, just having Allison there.
[00:44:09] Because I do really think that she's, she can be so calming.
[00:44:13] I think she's comforting.
[00:44:15] You know, if she sees someone like really truly struggling, she seems to really care,
[00:44:20] you know, about if someone's really struggling and she's, you know, checking in on them.
[00:44:24] But she's also funny.
[00:44:26] And I do really like her moments with Noel too.
[00:44:28] I think her Noel make a good pairing.
[00:44:30] So I hope, hope however long the show goes on.
[00:44:33] And I hope however long that Allison wants to do it, that she continues.
[00:44:38] Because I find her delightful.
[00:44:40] Yeah, I agree.
[00:44:43] What about predictions?
[00:44:47] Any, are you feeling, feeling like confident in how?
[00:44:51] I feel like they're all pretty evenly keeled.
[00:44:55] Like, they're, they've all done standout things.
[00:45:00] Every single one of the ones that are left.
[00:45:03] So I really think it's anybody's ball game.
[00:45:06] I mean, of course, my, my heart is probably going to lie with Nellie throughout the whole thing.
[00:45:11] I really would love to see her take it all.
[00:45:14] But like, all of them are so great that it would be pleasurable to see any of them win.
[00:45:21] Yeah.
[00:45:22] Yeah.
[00:45:22] I, we always had a segment when we were covering the baking show, you know, like your favorite or standout baker.
[00:45:31] And I really don't know that I can say I have a favorite because they're all really great.
[00:45:36] And I wouldn't be, I wouldn't be upset if any of them came out on top.
[00:45:41] You know, they're all, I think, really delightful.
[00:45:44] And they all bring something special.
[00:45:48] But, you know, this week Andy had to go home.
[00:45:51] So that was, that was really sad.
[00:45:54] That hated to see that because he's definitely been very boisterous.
[00:45:59] His laugh, you know, really stood out.
[00:46:02] He had a great sense of humor.
[00:46:04] He was always really funny.
[00:46:06] You know, when he was talking about, oh, I'll just sling myself out, you know, and when Allison's like, oh, we'll just call you a taxi.
[00:46:12] He's like, I'll just sling myself out.
[00:46:14] He just always had a really great sense of humor.
[00:46:16] Like when he was talking about one of my, I guess one of my favorite moments when he's like, oh, I guess I'll have to have to bribe him now.
[00:46:22] But by the looks of Paul Hollywood's cars, I guess he doesn't need it.
[00:46:27] Yeah.
[00:46:28] Yeah.
[00:46:29] Yeah, exactly.
[00:46:32] So I'm really going to miss Andy and felt really, really bad that he got eliminated this week.
[00:46:36] But again, somebody has to go home.
[00:46:39] And he just had a week where things did not go his way.
[00:46:44] But Jill got Starbaker.
[00:46:46] Yeah.
[00:46:47] So, yeah, she's she's definitely pacing herself now.
[00:46:53] Mm hmm.
[00:46:54] Mm hmm.
[00:46:55] Yep.
[00:46:55] She's she's in it to win it, I think.
[00:46:58] So, yeah, I wouldn't be too upset.
[00:47:00] I love them all.
[00:47:01] I think they're delightful in their in their own ways.
[00:47:04] I think they all bring something special to the show with their, you know, their beautiful artistic eyes and the things that they they bring each week.
[00:47:14] I I don't want to lose any others, but we don't know we're going to.
[00:47:19] So I that's just me totally chickening out by trying to make a prediction.
[00:47:23] I can't I cannot make a prediction at all because it's really could be any of them.
[00:47:29] There's no one I could look at like, oh, no, they're going to mess up.
[00:47:31] Like, you just really don't know.
[00:47:33] It just it's not.
[00:47:34] And if they mess up, it's not going to be because they're not talented.
[00:47:37] It's just going to be like something that day just isn't going their way.
[00:47:42] And it doesn't mean they're not talented.
[00:47:44] So it's not like, oh, gosh, none of them deserve to be here or anything like that.
[00:47:49] It's just going to have to be a rotten, rotten set of circumstances.
[00:47:54] So definitely no predictions for me at all.
[00:47:58] Yeah, I think it's it's way it's it's so hard to tell anybody could win Starbaker next week.
[00:48:06] Anyone of the ones that are left.
[00:48:08] Yeah.
[00:48:09] And it's been not I mean, we're only halfway through on episode five, but no one yet has won it twice in a row.
[00:48:17] We just had single single Starbaker winners each week.
[00:48:22] So and even that doesn't mean anything, you know, because you can win Starbaker and then go home the next week.
[00:48:30] So, yeah, it doesn't save you.
[00:48:34] So, yeah, no, no predictions my way.
[00:48:37] We'll just have to keep watching week by week and see where we end up.
[00:48:41] Yeah.
[00:48:44] Any final notes?
[00:48:48] No, but I'm looking forward to it.
[00:48:50] It's the thing that like when I get home from work on Friday, I can't wait.
[00:48:54] I have to watch it right then.
[00:48:56] Yeah, it's it's the feel good when you've had kind of a long, stressful week.
[00:49:01] Oh, my goodness.
[00:49:02] Yeah.
[00:49:05] Had a few of those.
[00:49:06] Yeah.
[00:49:07] Yeah.
[00:49:07] Me, too.
[00:49:08] Me, too.
[00:49:09] You know, or, you know, something going on and you're just like, you know what?
[00:49:13] Let me just watch Bake Off.
[00:49:14] I need something feel good because it does.
[00:49:16] It's so delightful.
[00:49:18] Puts a smile on my face.
[00:49:19] It's like visiting friends each week for me.
[00:49:23] So, yeah, I love it.
[00:49:25] Yeah.
[00:49:25] Can't wait to the next one.
[00:49:29] And speaking of next week.
[00:49:33] So, actually, next week we're actually, and I'll just say it here while I'm thinking about it.
[00:49:39] I actually hadn't planned on it, but thank goodness Wendy was here to remind me.
[00:49:44] Next week we're actually taking the week off due to scheduling.
[00:49:49] And it's me.
[00:49:51] Hi, it's me.
[00:49:53] I'm the problem.
[00:49:53] It's me.
[00:49:54] Because I'm going to be at a concert.
[00:49:58] Where are you going, Rima?
[00:50:00] I'm going to the heiress tour.
[00:50:03] That is amazing.
[00:50:05] Yeah.
[00:50:05] I'm pretty stoked.
[00:50:06] You're going to have so much fun.
[00:50:07] I'm a huge Swifty.
[00:50:09] I've made no secret of that on this podcast.
[00:50:12] So, because I'm going to be gone like all weekend and we record on the weekends.
[00:50:17] We had thought we could record late, but we thought, you know what, just to make it easier
[00:50:22] on everyone because we all have lives and, you know, we're all doing things.
[00:50:27] We thought we'll take that week off and we will cover episode six and seven together on
[00:50:36] one podcast.
[00:50:37] We'll just smush them together because who doesn't love a nice bake-off sandwich, right?
[00:50:43] Just smush them together.
[00:50:44] So, I don't know what episode seven is going to be yet because they don't release those
[00:50:51] until the end of each week's episode.
[00:50:55] But next week will be episode six, autumn week.
[00:51:03] So, we know that much.
[00:51:05] We'll be covering autumn week.
[00:51:06] I don't know what episode seven will be yet.
[00:51:10] What?
[00:51:11] Autumn.
[00:51:12] Autumn.
[00:51:13] What?
[00:51:13] Cinnamon.
[00:51:15] Nutmeg.
[00:51:16] Cardamom.
[00:51:17] Apples.
[00:51:18] That's what I would think.
[00:51:19] Yeah.
[00:51:20] Yeah.
[00:51:20] I'm trying to think.
[00:51:21] Pumpkins.
[00:51:22] Pumpkin spice lattes.
[00:51:25] At least that's what autumn in America means, right?
[00:51:35] Pumpkin spice lattes are out.
[00:51:38] Spirit Halloween.
[00:51:44] Oh, goodness.
[00:51:45] Isn't that what autumn is?
[00:51:46] Yeah.
[00:51:50] Colored leaves.
[00:51:51] Got the reds and the yellows of the leaves falling.
[00:51:54] I don't know.
[00:51:55] I don't know.
[00:51:57] What?
[00:51:58] I should go back and look.
[00:51:59] See if we've had an autumn week before to kind of get an idea.
[00:52:02] I don't know.
[00:52:03] I think of soup.
[00:52:04] You know, give me a good, like, loaded baked potato soup.
[00:52:08] I'm set.
[00:52:10] Yeah.
[00:52:10] Yeah.
[00:52:10] So, yeah.
[00:52:11] That will be episode six.
[00:52:13] So, we'll cover six and seven in a couple of weeks' time.
[00:52:18] And we'll look forward to getting together with all of you then.
[00:52:22] So, in the meantime, if you do want to write in, you've got plenty of time.
[00:52:26] You know, you'll have a couple weeks to get some feedback in.
[00:52:30] And if you want to write in and leave us a message, you can find all of our contact information at podcastica.com.
[00:52:38] While you're there, be sure to check out our other shows.
[00:52:42] I'm currently watching The Walking Dead, The Book of Carol.
[00:52:47] And I'm really enjoying that.
[00:52:49] And I like having the podcast.
[00:52:51] It's good.
[00:52:52] In fact, I watched, I think we just had episode four.
[00:52:59] And I watched episode three.
[00:53:00] And I thought something was happening that was absolutely not happening.
[00:53:04] And I don't know how I got all that wrong.
[00:53:06] But the podcast helped me.
[00:53:08] So, that's good.
[00:53:09] That's what's always great about a good companion podcast.
[00:53:13] Yeah.
[00:53:13] Yeah.
[00:53:14] You'll find so many of them out there on podcastica.com.
[00:53:18] I can't even keep them all straight anymore.
[00:53:20] I have to go to the website to be able to keep track.
[00:53:23] Yeah.
[00:53:23] Because I feel like in our group chat, there's always someone that's like, I'm covering this and I'm covering that.
[00:53:28] And I can't keep up.
[00:53:29] Yeah.
[00:53:29] I can't keep up with my own, much less all the ones that folks are covering right now.
[00:53:35] So, I have to go to podcastica often to see what's new.
[00:53:40] But there's something for everyone.
[00:53:41] And the website's great because there's a great search feature that if you're like, hey, I wonder if they've covered this show.
[00:53:49] Check out the search.
[00:53:50] Just type it in.
[00:53:52] You'll probably find it.
[00:53:53] Someone has probably covered it somewhere on podcastica.com.
[00:53:58] And if not, then that just means either maybe we will or, you know, ask for it too.
[00:54:05] That's something that we always love.
[00:54:07] You know, join the group page and be like, hey, would love to hear this from someone.
[00:54:13] You might spark some interest there.
[00:54:15] So, definitely go there.
[00:54:17] And while you're there, go out and subscribe and leave a review.
[00:54:21] Hey, for Strange Indeed, hey, little plug for us, we would love to have you give us a nice little review.
[00:54:28] Say some nice little things that you enjoy about our show.
[00:54:32] But give all the other podcasts some love too.
[00:54:34] You know, that is how, you know, if you really love a show and you want other people to know about it,
[00:54:39] that's a really great way to tell other people that you love it is giving it a good review and show a little love and subscribe.
[00:54:46] That helps those podcasts get found when people are, you know, on the internet looking or looking in their podcast apps.
[00:54:55] That's how they get up there.
[00:54:56] That's how you see those.
[00:54:58] So, thanks in advance.
[00:55:00] Yeah.
[00:55:02] On your marks.
[00:55:04] Get set.
[00:55:05] Get set.
[00:55:06] Bye.