316 "Autumnal Week" and "Dessert Week" GBBO Collection 12 E6 & 7

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[00:00:56] Hm? Ah!

[00:00:59] Hm.

[00:00:59] Podcast to go!

[00:01:08] Hey everyone! Welcome to our Bonus Edition of Strange Indeed, dedicated to the Great British Baking Show. I'm Rima.

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

[00:01:16] And I'm Greg.

[00:01:17] This episode we're covering Great British Baking Show Collection 12, Episode 6 and 7, Autumn Week and Dessert Week.

[00:01:25] Yeah!

[00:01:27] Yeah, these were some good weeks.

[00:01:29] Oh yeah.

[00:01:30] Really good weeks.

[00:01:30] Yeah, some good stuff.

[00:01:32] So this week, if you've been listening to us, you'll know that we took a week off and decided to cover two episodes into one this week.

[00:01:42] So we can stay caught up and stay up to date.

[00:01:44] And who doesn't want some like a double dose of bake off goodness, right?

[00:01:50] So...

[00:01:50] Mm-hmm.

[00:01:52] Mm-hmm.

[00:01:55] Mm-hmm.

[00:01:56] So let's just do a quick recap of where we were with the last episode that we covered, which was Pastry Week.

[00:02:05] So unfortunately, Andy had to leave us that week, which was such a bummer.

[00:02:12] He had such great heart and I loved his laugh.

[00:02:15] I thought he was a really great addition, but unfortunately he just had a not so great week and he was eliminated.

[00:02:24] I actually stumbled across his TikTok this week.

[00:02:26] You know, I don't, I didn't seek it out, but it just kind of came across my 40 page.

[00:02:31] Oh really?

[00:02:32] And he's just so...

[00:02:32] Share that with me.

[00:02:33] Yeah.

[00:02:34] I will.

[00:02:35] Whenever, yeah, if it comes back up again, I'll send it your way.

[00:02:38] He's, you know, really, just really sweet and just seems like the exact same way on his TikTok than like what he was on the show.

[00:02:49] So that was delightful.

[00:02:52] So we lost Andy, unfortunately.

[00:02:55] And then Jill won Star Baker that week.

[00:03:00] She really blew him out of the water with her pistachio and blueberry frangipan tarts.

[00:03:06] She didn't do so great in the technical.

[00:03:09] However, she did a really, really well in the showstopper with her lemon and thyme Paris breast.

[00:03:16] So that's, that's where we left off with the fifth episode for pastry week.

[00:03:22] Let's, let's talk about, we'll start with episode six for, for autumn week.

[00:03:28] You know, we may intermingle a little bit with, you know, dessert week as well, but we'll, we'll at least start the conversation there.

[00:03:35] What did you guys think about the, um, autumn week with starting with the signature bake?

[00:03:42] So the signature bake was a comforting, sweet autumnal pie.

[00:03:48] Autumnal, which is a word I have never said in my life before last week, but I'm going to say it as much as possible now.

[00:03:56] I know.

[00:03:57] I like it.

[00:03:57] I'm like, uh, autumnal, autumnal.

[00:04:00] I'm probably saying that wrong.

[00:04:01] I always say them all.

[00:04:02] Autumnal.

[00:04:03] I think that's right.

[00:04:04] Autumnal pie.

[00:04:05] Yeah.

[00:04:05] And I just love pie.

[00:04:07] Like I am a big fan of pie that I don't think I've, you know, never come across a pie that I didn't like.

[00:04:13] So this hit nice.

[00:04:16] And I did ask Derek, our friend from Ireland, if that's a thing that British people actually say.

[00:04:24] And he said, yes, all the time.

[00:04:26] But like, I've literally never heard that word before.

[00:04:29] Never heard that.

[00:04:30] So here we are.

[00:04:31] That's lovely.

[00:04:31] I appreciate you confirming.

[00:04:33] Yeah.

[00:04:34] Yeah.

[00:04:35] Thanks Derek, if you're listening.

[00:04:37] Yeah.

[00:04:38] So did anyone, did you have a favorite, favorite signature?

[00:04:43] I think that Jill's blackberry and apple pie is one that I was like.

[00:04:50] Which sounds really odd together, but everybody really seemed to love it.

[00:04:54] Yeah.

[00:04:55] Well, so like, I feel like the, the tartness of the apple and the sweetness of the blackberry would go well together.

[00:05:03] Blackberries are pretty tart too.

[00:05:06] Okay.

[00:05:07] Maybe I like tart.

[00:05:07] It's hard to imagine, but I do trust them that it seemed really good.

[00:05:12] Yeah.

[00:05:13] Cause like I give my kids fruit every day and like constantly blackberry and apple are in the mix.

[00:05:21] And so like, I mean, I've had, I probably had them together, but like thinking of that, and I think that maybe I would have enjoyed.

[00:05:33] Uh, the Samaya's butternut and pecan pie.

[00:05:39] Cause I'm a big, like, it's not that I'm, it's not that I don't like savory or even sweet stuff.

[00:05:45] Cause I'm typically a person with a sweet tooth, but, but I like, it seems like filling and the texture seemed strong.

[00:05:55] And yeah, I wouldn't, that one was, was one that made me, and I like pecans and you mix them with a pie.

[00:06:02] I'm all, I'm all for that.

[00:06:03] I thought that they, um, Paul really laid it out for him when he said he expected it to be half as good as his mother's pie.

[00:06:16] I thought that was funny.

[00:06:18] That's a lot probably to live up to.

[00:06:31] That's a lot to live up to.

[00:06:34] He had never had anything like it.

[00:06:36] And I, I mean, I thought that was in a complimentary way.

[00:06:41] Right.

[00:06:41] Yeah.

[00:06:41] No, I think so.

[00:06:42] Mm hmm.

[00:06:44] I think they thought they weren't going to like it when she mentioned the poppy seeds and it being in the filling.

[00:06:52] Uh, but then.

[00:06:53] And how much she was using.

[00:06:55] I mean, like you saw this in the filling.

[00:06:57] Yes.

[00:06:57] Yeah.

[00:06:57] It was a lot.

[00:06:59] Yeah.

[00:06:59] Like I, I put, I make a lot of homemade dressings and I put poppy seeds in my homemade dressings, but I put just a teeny sminch cause it does.

[00:07:08] It has a distinct flavor and texture and you don't want too much of it.

[00:07:13] So it did seem odd to see that giant mound of poppy seeds.

[00:07:18] Yeah.

[00:07:19] Yeah, for sure.

[00:07:21] And apparently really good because they, Paul did say that the filling was exquisite.

[00:07:27] So that's quite, quite a compliment.

[00:07:30] So it's always lovely when, you know, you can kind of do something unexpected like that.

[00:07:35] And I was, I liked how did, was it me or did she like shred her apples?

[00:07:41] Like she didn't have like, or at least if I was looking at the right thing, Nellie in her, in her pie with her, cause it was apples.

[00:07:49] Uh, and in the poppy seeds, it looked like she had shredded almost like you would shred carrots or something like a salad.

[00:07:55] Yeah.

[00:07:56] Cause usually I would slice them in small slices.

[00:07:59] Yeah.

[00:08:00] It didn't look like, you know, chunks or slices.

[00:08:03] It looked like almost like she had shredded the apple, uh, which I thought was interesting.

[00:08:10] I don't know.

[00:08:11] Um, I'm sure it doesn't make a difference in the taste, but I just thought, Oh, what, what would that be like?

[00:08:17] I don't think I've had a pie like that before, but it was very interesting.

[00:08:21] Yeah.

[00:08:22] I certainly have not.

[00:08:23] Yeah.

[00:08:24] Yeah.

[00:08:26] I thought Jill's pie, that would have been, uh, one of my favorites.

[00:08:30] I really like apple pie and I really love blackberries and maybe it depends.

[00:08:37] I know apples can be tart, but maybe, you know, I didn't see them really calling out the specific types, um, like apples.

[00:08:45] So there's a lot of varieties of apples.

[00:08:47] I don't know if it was a sweeter apple.

[00:08:48] I don't know if it was like a granny Smith or something, which tends to be a little bit more tart.

[00:08:52] Um, but I, even if they were just a little bit of, you know, a little tart, I still think those combos would be really great.

[00:08:59] Um, but I thought Dylan's also looked really good.

[00:09:04] I know that they, I think that, um, Prue didn't love his, his pastry, but it looks so pretty and it still looked really delicious.

[00:09:16] They thought it was a little over, but he was the only one that took the extra efforts to make the rough puff pastry, which they said was a lot more difficult to make.

[00:09:28] So I think that gave him some points.

[00:09:31] Yeah.

[00:09:32] Something a little different.

[00:09:33] And they really liked the flavors of his.

[00:09:37] Elian made a blueberry ginger.

[00:09:40] I thought that was interesting and sounded good to me.

[00:09:43] Mm hmm.

[00:09:45] I think she had some pear in, in that too, which that sounded good.

[00:09:50] Mm hmm.

[00:09:50] Pear and blueberry sounds really nice.

[00:09:53] She just had a little trouble with her pastry, I think.

[00:09:56] Yeah.

[00:09:58] Christiane did pumpkin pie and quince and he loves Halloween.

[00:10:03] What is quince?

[00:10:07] Quince is a fruit, correct?

[00:10:10] It's a fruit, I believe.

[00:10:12] It's a, it's a, and it's a seasonal fruit.

[00:10:14] I believe it is Christmas time.

[00:10:17] Holiday time.

[00:10:18] Okay.

[00:10:19] I just, it's just not, not what I've heard of.

[00:10:22] Yeah.

[00:10:24] Can I, have I ever had one?

[00:10:26] I'm not sure.

[00:10:28] I don't think so.

[00:10:30] I mean, I probably couldn't Google it.

[00:10:32] It's possible.

[00:10:33] I've had it in something, you know?

[00:10:36] Right.

[00:10:38] I'm not sure about the flavor, but the, the appearance is similar to a pear.

[00:10:43] Mm hmm.

[00:10:44] Kind of in the shape and the color, but I don't know what I, I guess I haven't had one.

[00:10:49] And if I did, I didn't know it.

[00:10:50] Yeah.

[00:10:51] I don't think I have either.

[00:10:53] I'm so uncultured.

[00:10:55] I've had nothing and no exposure.

[00:10:57] I got to get out more.

[00:10:58] Um, and then yeah, Georgie's looked really good too.

[00:11:02] She went for, she always kind of gears towards more traditional.

[00:11:07] Um, yeah.

[00:11:08] And I think that has served her well in the last few episodes.

[00:11:14] Mm hmm.

[00:11:15] Were you curious how hers tasted though?

[00:11:19] After Paul was like, he about fell over with the amount of spice that she had.

[00:11:24] I do like spice.

[00:11:27] So I do usually handle more than most people.

[00:11:30] So yeah, I was curious.

[00:11:32] Yeah.

[00:11:32] And then Samaya, she, she's like, oh, he said mine was like a little overspiced too.

[00:11:37] And then she tried a bite of Georgie's and she's like, you know, she didn't, she, I didn't see her say anything, but she just kind of made a face like, I don't know, tastes good to me.

[00:11:46] Their, their, their tastes must be pretty similar to each other.

[00:11:49] So I'm really curious as to what that tastes like.

[00:11:52] Paul told Georgie to put in spice for normal humans.

[00:11:56] Yeah.

[00:11:58] Yeah.

[00:11:58] Yeah.

[00:12:00] And then Samaya, she had a butternut and pecan pie.

[00:12:04] Yep.

[00:12:05] And same thing.

[00:12:06] They, they complained it had too much spice.

[00:12:09] But I thought they were so pretty though.

[00:12:12] Like I'm, I love seeing pies when they have that beautiful, um, you know, when they, they do some beautiful plaiting or decoration.

[00:12:20] And I really love to see when they use, uh, different things like beetroot or, or like a spinach powder or something to like make the, make it colorful.

[00:12:31] Like I thought they were, you know, even if the bake maybe didn't turn out so great or whatever, I thought they all just had really beautiful presentations.

[00:12:37] And I really wish I had the skill to make something like that.

[00:12:41] I feel like any pies I've made, it just are either like a pumpkin pie where there's really, you know, no lattice work or anything on top of it.

[00:12:49] Or, you know, maybe like an apple pie where there's just your basic lattice, but I'm like, oh, I would really love to make something really fun like that with like, you know, little leaves or I don't know, something with, with decoration.

[00:13:02] It just looks so pretty.

[00:13:03] I've made some pies.

[00:13:05] It's yeah, it's, they're not my favorite.

[00:13:09] Um, but I did make, it's just not my favorite in general, but I did make a, we did like it during COVID.

[00:13:16] We had did a couple online cooking classes and one was these small, um, cherry hand pies and the crust was real thin and buttery and crunchy.

[00:13:29] And I loved that.

[00:13:32] Like, I don't think I like a thick, dry pie crust, but this was real light and thin and buttery and flaky.

[00:13:41] It was really good.

[00:13:42] Um, I would make that again.

[00:13:45] Yeah, that sounds delicious.

[00:13:47] Mm-hmm.

[00:13:47] And they were little, like, like, um, you know, three inches across.

[00:13:54] They're real small.

[00:13:56] Mm-hmm.

[00:13:57] I would eat more than one.

[00:13:59] Yes, I believe we did.

[00:14:04] Oh, so yeah.

[00:14:05] Yummy, yummy pies, um, this week and really pretty, uh, as well.

[00:14:11] I liked seeing, uh, some of the flavors I wouldn't have thought to put together.

[00:14:16] And now I'm kind of inspired.

[00:14:17] I, Jill's blackberry and apple pie really inspired me.

[00:14:20] So I'm like, now I feel like I need to, to try something like that.

[00:14:25] Or even like the blueberry, you know, sounds, sounds really good.

[00:14:29] Um, and interesting instead of like just an apple pie, which is still really good, but you

[00:14:35] know, add a little something, something extra to it.

[00:14:39] Uh, yep.

[00:14:42] And then we have the technical, which was a parkin.

[00:14:47] Yeah.

[00:14:48] Never.

[00:14:48] Never heard of it.

[00:14:50] Nope.

[00:14:50] Never heard of that.

[00:14:51] Uh, and it's vegan on top of it.

[00:14:54] So there's a little bit of, you know, specialty there because you can't use egg.

[00:15:00] You needed baking powder, which poor Jill, she just, she's like, I know what this is and

[00:15:10] I know exactly what to do.

[00:15:12] Um, and then she had a bit of an oopsie.

[00:15:15] Yep.

[00:15:16] Uh, unfortunately where she forgot her baking powder.

[00:15:19] If I had a nickel, I tell you every time I forgot my baking powder.

[00:15:23] Um, but a very interesting bake.

[00:15:26] The, they said that these are traditionally served a bonfire night.

[00:15:29] Um, it's a dense, spicy, gingery cake.

[00:15:32] Um, that is eggless.

[00:15:36] They described it as sticky too.

[00:15:39] Yes.

[00:15:40] Yes.

[00:15:43] And Jill at first said the joys of being a Northern girl.

[00:15:47] Cause I think she was one of the only ones who had some familiarity with it.

[00:15:52] Yeah.

[00:15:52] I think Ileon knew what it was.

[00:15:55] Like I'd heard of it.

[00:15:56] Um, and Jill was like, Hey,

[00:16:00] she was like excited, which we found out later why.

[00:16:04] Um, but, uh, but yeah, I think everybody else is like, what the F are they talking about?

[00:16:12] So, so also several of them made reference to bonfire night, because I guess this is a traditional dessert served on bonfire night.

[00:16:23] I had no idea what that was, but I can talk about it a little bit.

[00:16:27] Um, Wikipedia tells us it's the 5th of November, um, which we just had.

[00:16:34] So I'm sure this was very timely.

[00:16:36] That's Guy Fawkes night, right?

[00:16:38] Guy Fawkes night, also known as Guy Fawkes day, also known as bonfire night and fireworks night.

[00:16:45] It's an annual commemoration observed on the 5th of November, primarily in Great Britain involving bonfires and fireworks displays.

[00:16:56] Um, sounds very close to our 4th of July and in a lot of ways.

[00:17:02] Um, but it's in the autumn, so it's, it seems right that it would be, um, correlated with these kind of, uh, autumnal desserts and, and food.

[00:17:17] Yeah, that, that's, I'm glad that you mentioned that because it's like when they, when they're calling it out, like bonfire night and it's like, oh, is this something special?

[00:17:27] Because, you know, where I'm from, we have bonfires, you know, on weekends or after big football games, you know, things are just pretty much any excuse to have a bonfire.

[00:17:41] We would, you know, have one.

[00:17:43] Um, so this, this, I'm like, I don't think we're talking about the same thing.

[00:17:48] So.

[00:17:48] Right.

[00:17:49] Thanks for, thanks for looking that up.

[00:17:51] Um, but it didn't look too bad.

[00:17:54] Didn't look too bad.

[00:17:55] No, no, it didn't.

[00:17:58] So, um, as far as the results of the park in, uh, Aileen came out on top with hers.

[00:18:06] Um, then it was Georgie and then Samaya.

[00:18:09] Dylan was fourth.

[00:18:10] Nellie was fifth.

[00:18:11] Christiane, um, six.

[00:18:13] And poor Jill, uh, because she had failed, failed to include her baking powder, um, did lose the technical in that round.

[00:18:22] But she was, uh, very much looking for redemption in her showstopper.

[00:18:27] Because as we go around to the showstoppers, she, uh, she looked to make, uh, kind of a, a hybrid between like a, uh, a park in, um, and like a carrot cake.

[00:18:40] Which they, they kind of sounded really similar.

[00:18:43] Um, uh, you know.

[00:18:46] I think she does really well in the showstoppers.

[00:18:50] Yeah.

[00:18:51] Yeah.

[00:18:51] Yeah, she does.

[00:18:52] Yeah.

[00:18:53] She, she, that's really her strong suit.

[00:18:57] Um, I thought hers was probably the most professional looking one.

[00:19:02] Yeah.

[00:19:03] Yeah.

[00:19:03] I thought it was, um, I liked the looks of it.

[00:19:08] She had those.

[00:19:09] And, and now that you tell me what, what this bonfire night means, her, her decorations made sense.

[00:19:18] Um, then I was like, okay, now, now that makes sense.

[00:19:22] So, yeah, I thought she did a really great job.

[00:19:25] Her cake sounded really tasty.

[00:19:26] So their, their showstopper had to be an autumn festival cake.

[00:19:29] Um, but they had to add vegetables to their celebratory cake.

[00:19:34] And of course, carrot.

[00:19:36] Um, I'm not sure, was it Samaya that said, uh, she felt carrot was the only acceptable vegetable to add to a cake.

[00:19:44] And I have to agree, I like carrot cake, but I was looking at, at some, and I'm just like, oh, what are we doing?

[00:19:52] We're putting vegetables in our cake.

[00:19:54] I wasn't quite sure.

[00:19:55] Beats.

[00:19:56] Yeah.

[00:19:57] Right.

[00:19:58] I wouldn't have expected that at all.

[00:20:01] But it looked great.

[00:20:03] I mean, I did see Nellie was putting like avocado in hers, and I've seen recipes for that.

[00:20:11] I might've even tried it myself because it can really add a really good, um, creamy, moist, you know, consistency to like your, your batter.

[00:20:22] So that didn't seem too far off to me.

[00:20:25] Um, but some of the other things I'm just like, I don't know.

[00:20:28] I mean, I would definitely try it.

[00:20:30] Um, but I don't know.

[00:20:32] What do we think about the showstoppers?

[00:20:34] Any, any of, any of your favorites as far as the appearances or flavors?

[00:20:39] What about you, Greg?

[00:20:41] I mean, appearance, appearances are like Samaya's as always, like is just stunning.

[00:20:49] Um, and like, I just, and I, I know that, you know, she won kind of star maker, not, not just for this, but this is kind of like the, the, the icing on top.

[00:21:03] Um, but, uh, but, uh, but like her, her, her, her decorations are always so on point.

[00:21:11] Um, I didn't quite, so I know Dylan had some trouble, but I didn't quite understand like the idea behind having everything white.

[00:21:24] I thought that like the, the, the, the peacock was good and like, it was very good looking, but it looked basically unfinished.

[00:21:32] Like it looked like it should have been at least given some depth, like adding some different colors of, or shadowing or something like that.

[00:21:41] Yeah.

[00:21:41] I think he just hit what he wanted to like it, it looked good, but I don't think it was ever going to be the showstopper like that.

[00:21:53] Right.

[00:21:55] I mean, Nellie's, when she explained it, I understood it and I, I thought it was kind of cool.

[00:22:05] But before that I was just like, I don't understand what is happening.

[00:22:10] Um, like when she explained like, Hey, it's her through the ages.

[00:22:14] Like it's not really great art necessarily.

[00:22:19] Um, I mean, but I think that the idea was really, really cool.

[00:22:26] And, um, but it, it also was kind of, uh, messy, but again, she put so much heart into it and like the, the, the idea in it.

[00:22:40] It, once I understood it, it was really, really cool.

[00:22:44] But the, uh, you know, like just, just seeing it even on like the little, uh, illustration that they put up of what they hope that it's going to look like.

[00:22:54] I was still kind of like, wait, what, what is happening?

[00:22:57] I mean, I would have tried any of them like their, their, their cakes.

[00:23:01] Like, I mean, I guess they're vegetable cakes.

[00:23:05] I thought Georgie's was beautiful.

[00:23:10] She did pumpkin, which for me, I always feel like pumpkin is a very American thing.

[00:23:18] And I think that's true.

[00:23:19] I don't think other countries have quite embraced pumpkin the way the U S has, but.

[00:23:26] I thought that was the one that most looked like it would be sitting in a bakery window is really beautiful.

[00:23:33] I think Georgie has really, I think the first couple episodes, she was kind of in her head.

[00:23:40] She was trying to do too much and she's really leveled out now.

[00:23:44] And I think she's really doing good.

[00:23:46] What else?

[00:23:47] How about you, Rima?

[00:23:50] I really liked Christiane's, uh, roots of, I'll probably say it wrong.

[00:23:56] Roots of champagne cake.

[00:23:57] Is that how we say it?

[00:23:59] Um, I just love the look of it.

[00:24:02] Some hine.

[00:24:02] Okay.

[00:24:03] Yeah.

[00:24:03] Like I said, I, I suck.

[00:24:05] I can't pronounce it.

[00:24:07] Uh, but I, you know, I also love Halloween.

[00:24:11] I am a dark and twisty girl at heart, you know, wearing all black today.

[00:24:16] In fact, um, you know, that's just me and.

[00:24:19] I am black.

[00:24:20] Yeah.

[00:24:21] Hey, there you go.

[00:24:22] You're rocking it.

[00:24:24] Um, so I really liked the looks of that.

[00:24:27] Anything that's, you know, a little dark and twisty.

[00:24:29] And I just thought it was really cool to have, um, you know, these little tea light candles inside the cake and these, you know, I'm just watching him make these little stained glass windows that are going to go in his cake.

[00:24:41] And I'm like, man, that's such a cool idea.

[00:24:43] And it looked so cool.

[00:24:45] And I think it's unfortunate that we couldn't really see the effect of the little tea lights because I think it was so bright in the tent.

[00:24:54] You know, you're on TV.

[00:24:56] It's not like the light we have in our home, right?

[00:24:57] It's so bright and, and well lit that I think we didn't get a chance to really see the effects of that.

[00:25:03] I would have really loved if they had gotten a shot of his cake lit, like in a darker area of the tent or something like that, just so we can see the effects of it or something.

[00:25:13] But I just thought that was so cool.

[00:25:14] And I'm just like seeing him put that together and all the other bakers, you know, do these really cool things, uh, for their showstoppers.

[00:25:23] And I'm just like, I don't even know.

[00:25:25] How do you even learn to do that?

[00:25:27] Like, it's just so amazingly beautiful.

[00:25:31] All of them are so amazingly talented, um, that even if, you know, the flavors themselves aren't really always to my liking, I just always appreciate the beauty and the art, um, and their skill that they, that they put into these.

[00:25:44] So I really thought that was cool.

[00:25:45] I thought Aline's was also really beautiful.

[00:25:47] Her day of the dead cake was really beautiful, um, and colorful, um, as well.

[00:25:55] So those are definitely a couple of top ones for me.

[00:26:00] I love this.

[00:26:02] I loved Christiane's stained glass.

[00:26:04] I thought that was incredible.

[00:26:05] Mm-hmm.

[00:26:06] Um, it wasn't like, I don't know, his, his cake was beautiful and that piece was beautiful, but it wasn't like polished.

[00:26:16] Do you know what I mean?

[00:26:17] Yeah.

[00:26:17] I think he was running out of a little bit of time, but, um, Paul and Prue both loved the flavors of his cake.

[00:26:24] Thought that was really nice.

[00:26:26] He made it with celery-ac.

[00:26:30] Mm-hmm.

[00:26:31] And parsnip.

[00:26:32] Both of which you don't think about cakes.

[00:26:36] And I've had, I've had parsnip, um, roasted.

[00:26:41] It's weird.

[00:26:43] It's, it's good.

[00:26:44] It's like a good roasted vegetable, but it also has like this weird licorice flavor to it.

[00:26:49] And I'm guessing that's how that probably comes through pretty well, I would think.

[00:26:55] And I would, I could see that.

[00:26:57] Mm-hmm.

[00:26:57] Um, so I really would have liked to have tasted that.

[00:27:02] Um, I thought Nellie, um, uh, it was just sad to see her struggling.

[00:27:11] Yeah.

[00:27:14] You could tell, uh, I know that they were being very kind, you know, when, when they were going up to present and they were getting their tastes and, you know, and, and judging it.

[00:27:26] Um, you could tell though that they didn't really like it.

[00:27:30] And they really kind of told you that like behind the scenes, uh, when they were talking with, uh, Noel and Allison, they were like, it just didn't taste very good.

[00:27:39] And, you know, you can, if it comes down to it, they're always going to fall back on the flavors.

[00:27:46] Like if you can, you can have a maybe not so perfect presentation, like with Dylan, you know, Dylan's, you know, cake, you know, kind of fell short as far as what they expected.

[00:28:00] Um, as far as not being maybe as polished, uh, and it, because it was all white.

[00:28:05] And, you know, I know he got a little criticism from Paul and he's like, it's a, it's a festival cake, you know, they're expecting something bright or colorful or, you know, something.

[00:28:16] And, and while it was a beautiful cake and his, his, his little peacock sitting up there on top was really beautiful.

[00:28:23] I mean, certainly, you know, something that was, you know, not easy to do.

[00:28:27] And he was also crushed for time because he dropped one of his cakes on the floor.

[00:28:31] Oh my gosh.

[00:28:33] It just.

[00:28:33] That was awful.

[00:28:34] Yeah.

[00:28:34] Isn't it just awful.

[00:28:36] Every time you see something like that happen, you're just like, oh my gosh.

[00:28:39] Um, cause they're already so crunched for time and he's just like, it's okay.

[00:28:44] I have extra batter.

[00:28:45] I'll just make, and I'm just like, good for you for at least thinking ahead.

[00:28:49] Um, but at the same time, you know, you're already crunched for time.

[00:28:52] You've got to take the time to bake it.

[00:28:54] It has to cool because if it's not cool, obviously your, all your stuff going on top is not gonna, um, set, uh, and just melt off.

[00:29:02] Um, but even with Dylan's being kind of falling short of what they had wanted, not being maybe as polished, uh, and also not being maybe as colorful as what they wanted.

[00:29:14] They did like, um, his flavors.

[00:29:18] They said his flavors were gorgeous.

[00:29:19] So I feel like you can kind of fall a little short on your presentation.

[00:29:26] Uh, but you're, as long as your flavor's really good, then it might save you.

[00:29:32] And I think that's what saved Dylan versus Nellie because I don't know that they were as impressed with her.

[00:29:37] Um, yeah.

[00:29:39] You know, the looks of it, but then with the taste didn't, didn't live up then.

[00:29:45] And it was so sad to see Nellie go.

[00:29:48] Yeah.

[00:29:50] Yeah.

[00:29:50] I, it broke my heart as much as I didn't want Dylan to go either.

[00:29:54] I was like, no, no, no, not Nellie.

[00:29:57] She was so special.

[00:29:59] Yeah.

[00:30:00] I know she's gotten so much love in her, in her weeks, uh, which I'm so happy.

[00:30:06] I'm glad that she hears all of that and gets all that positivity.

[00:30:10] Um, cause she's, I love that she, you know, you can just really tell that for her, it really

[00:30:17] is all about the journey, you know, and she sees that positivity and everything.

[00:30:22] And I think that's such a beautiful outlook, um, to have.

[00:30:25] And her personality is just beautiful.

[00:30:29] Uh, so I just, I thought that was great.

[00:30:32] I got a, I had a feeling though, um, that she was going to be the one to go because you

[00:30:37] know, this show airs sooner in the UK and you have to be really careful on social media.

[00:30:45] And I was, I can't remember where I was.

[00:30:48] I was on Tik TOK and I stumbled across Nellie's Tik TOK as well.

[00:30:52] Um, it just happened to pop up and she said a few, and I was just like,

[00:30:59] wait, what?

[00:31:00] And I just, I immediately was like, I think I'm getting ready to be spoiled.

[00:31:03] I was like, I feel like this is not, this is not, I don't want to be here.

[00:31:07] So I hurried up and like scrolled away and I was just like, oh no, I wonder,

[00:31:11] wonder what that's about.

[00:31:12] And then watch the episode later and, and thought, oh gosh, social media is, um, stinks sometimes

[00:31:20] when you get that.

[00:31:22] Yeah.

[00:31:22] I've been staying away from social media, so I did not get spoiled and I'm grateful for

[00:31:27] that.

[00:31:28] Um, I haven't been spoiled on any of them yet.

[00:31:30] I don't go on, I deactivated my Twitter account, so I don't have to worry about that one.

[00:31:38] Um, so I've been pretty lucky so far.

[00:31:41] Yeah.

[00:31:42] And I, I stay off of everything else and, and I don't follow any, any of the, it just

[00:31:47] happens to come up and, um, and I don't search for it.

[00:31:51] So I don't, it's not like, oh, you've looked for these things in the past, but it just,

[00:31:55] it just came up and I was happy to see Nellie, but I was like, I feel like that's, there's

[00:32:01] probably a reason I'm seeing her right now.

[00:32:02] And I immediately, you know, I didn't, didn't finish.

[00:32:06] Um, but I was just like, I just had a bad feeling and then turned out, um, after watching

[00:32:12] the episode when she had to leave, but I just loved her attitude.

[00:32:15] Just what a beautiful personality.

[00:32:17] Um, and she, she's just got to be just the best person to be around.

[00:32:21] So.

[00:32:22] Yeah.

[00:32:23] I mean, her attitude was like, when, when they announced that she was like, I mean, and

[00:32:29] kind of what I have said in the past with regard to like looking at, you know, if you've got

[00:32:35] two people who are close, um, and you look at the whole body of work, I mean, Nellie has

[00:32:42] put a lot of heart and soul into all of her bakes.

[00:32:46] Um, but, but, but technically Dylan has just been like so good.

[00:32:51] And so on when he's been on, um, I felt that, like, I felt that Nellie was the right person

[00:33:01] to go, um, based purely on not tasting any of that stuff.

[00:33:06] And, uh, it's just based purely on the bakes.

[00:33:10] I don't like the idea.

[00:33:12] I don't like the idea that she had to go.

[00:33:15] I know.

[00:33:15] I was like, I thought it was fair.

[00:33:18] Yeah.

[00:33:19] And you know, what helps me is that I know that she doesn't look at it as losing.

[00:33:27] I mean, she made it so far and she did so much amazing stuff and she was so sweet and

[00:33:36] earnest and charming.

[00:33:38] And I, I, I think she's coming out of that a big giant winner and she feels like a big giant

[00:33:45] winner.

[00:33:46] And I think that's the best.

[00:33:48] A hundred percent.

[00:33:50] I love, she was wearing her antler flower headband.

[00:33:54] Her antler queen thing.

[00:33:55] Isn't that beautiful?

[00:33:56] Yeah.

[00:33:57] I was like, that looks a little antler queen-ish is all I could think of at first.

[00:34:01] But, um, I thought that was so beautiful.

[00:34:04] I just bet it would, had something to do with her boys.

[00:34:07] And I, I bet she's just the best role model for her little boys.

[00:34:12] And she's so sweet.

[00:34:15] Yeah.

[00:34:16] I believe that.

[00:34:17] I believe that, you know, and, and I mean, she, she talked about them often and, and

[00:34:22] she had, and I'm just paraphrasing because I remember her exact quote, but she's like,

[00:34:26] you know, was trying to, you know, have that outlook and kind of teach her kids.

[00:34:31] Like it's about, you know, enjoying things, right?

[00:34:36] Like it's, you know, and she, you could tell she loved every minute of being there.

[00:34:41] And she said everything after round three was a bonus, you know, for her.

[00:34:45] So she was just really enjoying being there.

[00:34:48] You know, she was trying, of course it was a competition.

[00:34:51] She was trying to obviously keep going to the next level.

[00:34:54] Um, but at the same time also just enjoying herself and, and all, you know, I really miss

[00:35:02] her and, and, and Noel, I thought was going to cry there for a minute too.

[00:35:06] When he had to announce too, you can tell that like he was really going to miss her too.

[00:35:11] Um, I mean, it just throws me back to when he smashed the thing off of her.

[00:35:17] Oh my gosh.

[00:35:18] You didn't need that, did you?

[00:35:19] Yes, I did.

[00:35:22] I think those two are going to stay friends for a long time.

[00:35:26] Oh yeah.

[00:35:27] Hopefully they stay in touch.

[00:35:29] I hope so.

[00:35:29] Yeah.

[00:35:30] Can continue to harass one another.

[00:35:32] Yeah.

[00:35:32] Yeah.

[00:35:33] Yeah.

[00:35:33] I hope so.

[00:35:35] Uh, so yep, we had to say goodbye to Nelly, which was super sad for, for all of us.

[00:35:40] And then Samaya was, uh, named star baker of the week.

[00:35:46] Uh, I think deservedly so she, you know, I think did a really great job, uh, during her

[00:35:53] showstopper, Paul had said, you know, one of the best cakes he's had for a long time.

[00:35:57] And then Prue said, she is a great baker.

[00:36:01] I mean, it doesn't get much better than that, you know, when you get those kinds of compliments.

[00:36:06] So, um, you know, and she, she just done really well overall.

[00:36:11] Yep.

[00:36:11] All right.

[00:36:12] Well, let's, is there anything else, um, that you want to call out for autumn week before we

[00:36:19] move on to dessert week?

[00:36:22] I, I'll be honest.

[00:36:23] I'm really looking forward to dessert week.

[00:36:25] So I'm, I'm ready.

[00:36:29] I, I just thought Nolan and Nelly continued their, um, fooling around and they were saying

[00:36:37] they needed to sabotage Dylan and get him out of here.

[00:36:41] I thought that was funny.

[00:36:42] Um, Nelly giving him side eye like you need to go.

[00:36:47] Noel called Prue and Paul spice lightweights when they couldn't handle all the spice.

[00:36:54] I thought that was really funny, but that was it.

[00:36:58] Good moments as always.

[00:37:00] I've really been enjoying Nolan Allison this season.

[00:37:04] They've really been gelling.

[00:37:08] I agree.

[00:37:09] I really do.

[00:37:10] Do enjoy them and their chemistry and lightheartedness and banter.

[00:37:16] Okay.

[00:37:17] So let's move on then into dessert week.

[00:37:21] Yeah.

[00:37:21] Like you, Greg, I, I'm, I'm ready for dessert week.

[00:37:24] Uh, I've, I've got a huge sweet tooth.

[00:37:27] So, you know, anytime we're talking some sweets, I'm all in.

[00:37:31] Um, so this week for dessert week, uh, their signature bake, they had to make filled meringue

[00:37:39] nests.

[00:37:40] Um, very interested.

[00:37:42] Never.

[00:37:43] I don't know if they've ever done this.

[00:37:44] I don't recall.

[00:37:46] We always get a lot of meringue.

[00:37:48] I just don't know if I've ever seen this before.

[00:37:50] Um, so they had to make these little nests made of meringue and they, they had free reign

[00:37:56] to the style, but they had to have at least two fillings.

[00:38:02] Um, and they said, um, and they said the curd was really sharp and that sounds great to me.

[00:38:19] They loved the flavors.

[00:38:20] They loved the flavors.

[00:38:21] They were a little unhappy with the cracked meringue, but I thought it looked, I wanted to try it.

[00:38:28] Mm-hmm.

[00:38:29] Mm-hmm.

[00:38:32] Greg?

[00:38:32] Yeah.

[00:38:33] I, I mean, I, I wanted to, um, I wanted to try the Samaya's pomegranate and plenty more.

[00:38:45] Um, like I, I like pomegranate.

[00:38:48] You've got the, the tartness to it.

[00:38:51] They looked decent.

[00:38:53] Um, like when I was watching her pipe them and like then baking them, I was like, oh,

[00:38:57] those actually look really, really well done.

[00:39:00] Um, um, but like, but I guess they, I know that they didn't particularly care for the flavors,

[00:39:09] but like sounded pretty good.

[00:39:11] Like, yeah, the robust flavors to me sounds, sounds pretty good.

[00:39:15] Um, no, I agree with you.

[00:39:17] The aliens, I was really hoping that they were going to come out more like looking better than

[00:39:22] they did.

[00:39:22] Yeah.

[00:39:23] Um, but I'll tell you like the Dillon's thing and like Dillon's.

[00:39:30] Coconut, uh, again, almost like like half coconut, whatever.

[00:39:36] Like that was amazing.

[00:39:37] It was phenomenal.

[00:39:39] Yeah.

[00:39:39] I think he definitely, I mean, with the look of it, nobody came close to it.

[00:39:45] Yeah.

[00:39:46] And it was like, I don't know what those little balls were on.

[00:39:50] I like, I know that they explained it in it, but like, I was like that with like the cream

[00:39:54] on the side.

[00:39:55] And I remember the, the cream flavor, I think the creme anglaise that was,

[00:40:00] flavored was something, but I was just like, man, that sounds super good.

[00:40:05] Yeah.

[00:40:06] But yeah, that was, that was really, uh, those are the ones that I kind of like,

[00:40:12] it's like, oh yeah.

[00:40:16] His were really looked like something we would have seen in that bakery we went to in Boston.

[00:40:21] Yeah.

[00:40:21] Like they were really not only, you know, they were like, um, when they make something,

[00:40:29] but it looks like something else.

[00:40:31] I don't know what you call that, but.

[00:40:33] Oh.

[00:40:33] Like an illusion, illusion.

[00:40:35] Yeah.

[00:40:35] Exactly.

[00:40:36] Yes.

[00:40:36] So I do want to comment on Christian's.

[00:40:40] I don't, I just don't know if I like, like the idea of rosewater flavoring, that's like

[00:40:48] eating hibiscus flavored stuff.

[00:40:50] I'm like, I think I made this comment last year during hibiscus or not, sorry, during

[00:40:56] botanical week or whatever it was.

[00:40:58] I just like, I just don't know if eating flowers is something that I would be like, Ooh, that

[00:41:04] sounds delicious.

[00:41:07] And then at one point Christian mentioned that like, oh yeah, if you overdo the rose, then

[00:41:12] you know, it starts to taste like soap.

[00:41:14] And I'm just like, yeah.

[00:41:16] Like, why would you risk that?

[00:41:18] I don't get it.

[00:41:19] It's just, I, the, the, the risk versus reward is just not something that I, but they

[00:41:24] looked phenomenal.

[00:41:25] Although they, I, they definitely visually reminded me of something that I'm not going

[00:41:30] to talk about, but I was just like, what?

[00:41:33] Okay.

[00:41:34] Like, but yeah, the rose, the rose stuff.

[00:41:36] I was like, I don't, I don't, don't understand it.

[00:41:38] And then he did it again.

[00:41:39] And like the, in the, the star stoppers, what is happening with flowers?

[00:41:45] They're just like, why, why rosewater?

[00:41:48] Right.

[00:41:49] I think the same way, like of all the things you could do, why do something that you're

[00:41:55] risking could end up tasting like soap.

[00:41:57] Yeah.

[00:41:58] If you don't have a slot on, like you have to love this.

[00:42:03] Like you have to be like.

[00:42:04] What does it add that's worth that risk?

[00:42:06] Exactly.

[00:42:07] Exactly.

[00:42:08] I agree.

[00:42:08] I agree.

[00:42:09] Even if it's good, even if it's good.

[00:42:12] And I can't say I've had anything with rose that.

[00:42:16] I don't know.

[00:42:17] Maybe it tastes phenomenal.

[00:42:18] If you do it just right.

[00:42:19] I don't know.

[00:42:20] Like if you hit it, if you, if you just hit it, then it's.

[00:42:23] Yeah.

[00:42:24] Oh my God.

[00:42:24] Other than that, it sounded good.

[00:42:26] Cherry jam.

[00:42:27] Yeah.

[00:42:28] Like, yeah, you didn't probably just didn't need that.

[00:42:32] Yeah.

[00:42:33] I mean, if you just made a regular meringue and then you added in the extra stuff.

[00:42:38] And, and then he came out in the showstopper using rose again.

[00:42:43] Just like what's happening?

[00:42:44] Well, yeah, I, I was so confused.

[00:42:47] I was like, my man, you, you, it did not work well for you during the signature.

[00:42:54] And he's like, oh, just maybe like an eighth of a teaspoon.

[00:42:59] I just backed off on him.

[00:43:00] It's not even going to be there.

[00:43:01] And I'm just like, then why are you going to put it by?

[00:43:04] If it's, he's like, oh, it's, it's, it's, it's not even going to do anything.

[00:43:07] And I'm like, then why are you adding it?

[00:43:09] Don't add it.

[00:43:10] Because if it's not going to do anything and you're not adding enough to make an impact,

[00:43:14] then you probably don't need it to enhance any of your flavors.

[00:43:17] And it did not go well for you during the signature.

[00:43:20] I'm like, just stop it.

[00:43:22] I'm like, at this point, you're just being like obstinate or something.

[00:43:25] You're determined to, you know, make rose something this, this episode.

[00:43:31] Um, yeah, probably not good if the judges are saying your bake tastes like soap, you know?

[00:43:38] Yeah, not, not, not good.

[00:43:40] But they looked really pretty.

[00:43:41] I did love his, his piping, his meringue and piping was, it, it looked beautiful.

[00:43:46] Obviously didn't taste amazing with the overwhelming rose, but I thought it was beautiful just to look at anyway.

[00:43:55] Give him that.

[00:43:55] For sure.

[00:43:58] Oh, goodness.

[00:44:01] Jill had some just peachy meringue nests, but apparently Paul was not a fan of her using tin peaches.

[00:44:12] Jill's sense of humor was like, oh, he forgot where he's come from.

[00:44:21] I like her sense of humor.

[00:44:23] She's fine.

[00:44:23] Yeah.

[00:44:25] Georgie's was, um, almond, orange, and plum.

[00:44:29] Another curd.

[00:44:33] They, um, said she had some issues with her piping.

[00:44:36] Well, when, when she like took the tin off, I was like, I don't know what is happening here.

[00:44:44] Like she like took it off.

[00:44:47] It was all just sludging down.

[00:44:49] Yeah.

[00:44:50] Like, like, I feel like I'm like, like your rings had to have been like not stiff peaks.

[00:44:56] If that's what's happening.

[00:44:58] When you like, I feel like maybe you're, you're mixing or your ingredients weren't quite where you needed them to be.

[00:45:06] Yeah.

[00:45:08] But.

[00:45:09] I thought like we've seen meringue before and it usually goes wrong.

[00:45:13] Right.

[00:45:14] But the nest did seem like a bit of a safer.

[00:45:20] Meringue format to use.

[00:45:22] So I thought that was good.

[00:45:25] Um, but like meringue always seems to go wonky.

[00:45:32] Yeah.

[00:45:33] I feel like anytime.

[00:45:35] Whether it's, it, it, it has to be part of the bake.

[00:45:38] Like it's a required element or if it's something that a baker chooses to add.

[00:45:43] Right.

[00:45:43] There's always this little, Hmm.

[00:45:46] It can go this way or that way.

[00:45:49] I always question people that.

[00:45:53] If you've watched the show.

[00:45:55] You know.

[00:45:56] That Paul does not like artificial flavors.

[00:45:59] Right.

[00:46:00] You know, this, like he says it all the time.

[00:46:03] At least multiple times per season.

[00:46:06] So why would you do that?

[00:46:09] Well, this is how I make them.

[00:46:11] Yeah.

[00:46:12] I know.

[00:46:12] Yeah.

[00:46:13] I know.

[00:46:16] Yeah.

[00:46:17] I'll be the one to win them over.

[00:46:19] That's good.

[00:46:20] Yeah.

[00:46:21] Well, it was kind of like, um, cause you know,

[00:46:25] Aline was with her meringues because they,

[00:46:28] I know that they tasted amazing.

[00:46:30] I mean, I would certainly go for her pina colada, uh, meringue.

[00:46:34] Uh, but she, everybody was talking.

[00:46:39] I feel like six times before we got to Aline, everyone, it was, you know,

[00:46:44] whether it was Paul or Prue talking about how it needed to be baked.

[00:46:48] And then all the bakers, like,

[00:46:49] I'm going to bake these at one hour at this temperature.

[00:46:52] I'm going to do mine 55 minutes at this temperature.

[00:46:54] And they were all very low temperatures.

[00:46:56] And then, uh, Aline gets to hers and she's like, you know,

[00:47:00] jacking up the temperature about five to 10 degrees higher.

[00:47:04] Um,

[00:47:04] She said, she said one 40.

[00:47:08] Everybody else was like a hundred degrees for an hour or an hour and a

[00:47:12] half or something like that.

[00:47:13] And she was like one 40 for 55 minutes.

[00:47:16] I'm like, Ooh, I feel like that's going to be rough.

[00:47:20] Yeah.

[00:47:20] Yeah.

[00:47:21] And I think, and I feel like she made a comment, like,

[00:47:23] I think you're supposed to cook them a little bit of a lower temperature,

[00:47:26] but this is what I do.

[00:47:27] And I'm just like, are you sure that's what you should be doing?

[00:47:31] Yeah.

[00:47:31] You know what I mean?

[00:47:32] If everybody else is doing that, you know,

[00:47:35] maybe this is one thing where you might want to kind of like, Hmm,

[00:47:40] maybe I should, maybe I should do that too.

[00:47:43] Based on the time limitation.

[00:47:45] I do understand the idea of it,

[00:47:48] but I mean,

[00:47:49] but they'll like,

[00:47:52] like,

[00:47:53] you know,

[00:47:53] you know,

[00:47:54] that is so delicate.

[00:47:55] Yeah.

[00:47:56] Yes.

[00:47:57] So delicate.

[00:47:58] Then when she was like cutting off like the tops in order to fill them,

[00:48:02] I'm just like,

[00:48:03] that is that,

[00:48:04] that is,

[00:48:04] that was that one,

[00:48:05] right?

[00:48:05] It was so ugly.

[00:48:06] Like it was like,

[00:48:07] it looked like a butcher job.

[00:48:10] I was just like,

[00:48:11] Oh my gosh,

[00:48:11] this is,

[00:48:12] she's like,

[00:48:13] Oh,

[00:48:13] I just gotta,

[00:48:14] I gotta,

[00:48:14] gotta make it work.

[00:48:16] Yeah.

[00:48:16] This is rough.

[00:48:17] Yeah.

[00:48:19] I think that was,

[00:48:20] you know,

[00:48:21] again,

[00:48:22] where her flavors definitely won them over,

[00:48:25] you know,

[00:48:25] where her,

[00:48:26] you know,

[00:48:26] presentation didn't maybe get to a hundred.

[00:48:31] You know,

[00:48:31] they really liked and were impressed by what she was able to do.

[00:48:35] But I was just like,

[00:48:37] I don't know.

[00:48:38] I I'm like,

[00:48:39] I,

[00:48:39] it's one thing to be like,

[00:48:41] well,

[00:48:41] this is what I practice at home and it always worked for me.

[00:48:43] But,

[00:48:44] you know,

[00:48:44] when you hear,

[00:48:45] when you hear others around the tent,

[00:48:47] like,

[00:48:48] I'm,

[00:48:49] you know,

[00:48:49] I'm going to do this or I'm going to do that.

[00:48:50] And you're like,

[00:48:51] Hmm,

[00:48:54] at least,

[00:48:54] at least think about it,

[00:48:55] consider it.

[00:48:56] Uh,

[00:48:58] so,

[00:48:59] the technical this week.

[00:49:03] Uh,

[00:49:05] can say I've never,

[00:49:06] never had one of those.

[00:49:08] Uh,

[00:49:08] what?

[00:49:09] I don't know.

[00:49:10] I don't know where they get the names for some of these.

[00:49:13] I forgot what it was called,

[00:49:14] Remo.

[00:49:15] What's it called?

[00:49:16] Spotted dick.

[00:49:18] That's,

[00:49:18] that's,

[00:49:19] that's,

[00:49:19] that doesn't seem like a good thing.

[00:49:22] You know,

[00:49:25] apparently,

[00:49:26] uh,

[00:49:27] it's,

[00:49:27] it's popular for some folks.

[00:49:29] Anyway,

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[00:50:32] And it's a classic.

[00:50:34] They called it a classic.

[00:50:36] Have you ever had applesauce cake?

[00:50:39] It's like a spice cake with raisins.

[00:50:42] It's frequently done in a bundt cake.

[00:50:46] This is sort of what this reminded me of,

[00:50:50] but it's an applesauce cake is,

[00:50:54] is more firm than I would say.

[00:50:57] That's a spotted dick was.

[00:51:01] I'm sorry.

[00:51:02] I'm 10.

[00:51:04] Say,

[00:51:05] well,

[00:51:05] I'm laughing.

[00:51:06] I'm dead.

[00:51:08] It's where I've got the.

[00:51:09] I feel like my spotted dick's a little more firm.

[00:51:11] I'm sorry.

[00:51:12] Okay.

[00:51:13] So I,

[00:51:13] I,

[00:51:15] I mean,

[00:51:15] I,

[00:51:16] I'm all about dick humor.

[00:51:19] Um,

[00:51:21] but the,

[00:51:23] the idea that we are making a cake,

[00:51:26] um,

[00:51:27] with suet.

[00:51:28] Sue it.

[00:51:30] Um,

[00:51:30] so like,

[00:51:31] I didn't even want to.

[00:51:33] I was like,

[00:51:35] man,

[00:51:36] I just seems odd.

[00:51:38] Yes.

[00:51:39] And,

[00:51:39] and I'm not,

[00:51:41] I mean,

[00:51:41] I,

[00:51:41] I know that like,

[00:51:42] uh,

[00:51:43] lard was very,

[00:51:44] very popular,

[00:51:45] uh,

[00:51:46] up until like the eighties or nineties,

[00:51:50] or maybe even two thousands because it was cheap.

[00:51:53] And,

[00:51:54] you know,

[00:51:54] you can,

[00:51:55] and like I,

[00:51:57] for example,

[00:51:58] like when I would cook grilled cheeses,

[00:52:01] um,

[00:52:02] I use butter and because it just tastes better.

[00:52:05] Like my wife used like either mayonnaise or some side type of oil or something like that.

[00:52:12] The,

[00:52:12] the,

[00:52:13] the,

[00:52:13] the flavoring just tastes better with the fat.

[00:52:17] And I don't,

[00:52:19] I'm not saying that it is like,

[00:52:23] I'm not saying it's out of the realm of possibility of being good.

[00:52:26] I'm sure that it does taste good,

[00:52:28] um,

[00:52:30] when done right.

[00:52:31] But the,

[00:52:31] and the fact that it was also steamed,

[00:52:33] like a steamed pudding that's made with animal fat.

[00:52:38] And it said pudding,

[00:52:40] but it really looked like a cake.

[00:52:44] Well,

[00:52:44] no,

[00:52:44] that's,

[00:52:44] that's like black pudding,

[00:52:46] not black pudding.

[00:52:46] Sorry.

[00:52:47] Uh,

[00:52:47] like they're puddings,

[00:52:48] like treacle pudding and stuff like that.

[00:52:49] It's like a cake.

[00:52:50] It's,

[00:52:51] it's putting,

[00:52:52] like they were making jokes about it.

[00:52:54] Right.

[00:52:55] Yeah.

[00:52:55] And,

[00:52:56] right.

[00:53:08] And gelatinous is not,

[00:53:10] not,

[00:53:10] I'm not,

[00:53:10] not,

[00:53:11] not a texture fan.

[00:53:12] Right.

[00:53:12] We all know that.

[00:53:13] Um,

[00:53:13] we know,

[00:53:14] but,

[00:53:14] uh,

[00:53:16] but so like when I hear about like a treacle pudding or,

[00:53:19] uh,

[00:53:20] or whatever,

[00:53:20] like I'm like,

[00:53:21] okay,

[00:53:21] like I could,

[00:53:22] I can,

[00:53:22] I can get on board with this.

[00:53:23] Right.

[00:53:24] Um,

[00:53:25] but the,

[00:53:26] I'm not super familiar with currents.

[00:53:29] Um,

[00:53:30] I,

[00:53:30] I feel like they're almost kind of like figs.

[00:53:33] Um,

[00:53:34] maybe a little bit like the,

[00:53:35] the closer to like a bitter taste.

[00:53:38] I'm not a hundred percent sure.

[00:53:39] I know that people talk about black current stuff all the time.

[00:53:43] I know they have had,

[00:53:43] they've talked about,

[00:53:45] um,

[00:53:46] like black current.

[00:53:48] They'd be like a black current JM or something like that,

[00:53:50] but I not familiar with them.

[00:53:53] Um,

[00:53:55] so I'll be honest.

[00:53:56] Like when I see,

[00:53:58] when I saw the spotted dicks,

[00:54:00] uh,

[00:54:01] I was like,

[00:54:02] that looks like a,

[00:54:05] like a,

[00:54:07] uh,

[00:54:07] a rice crispy treat,

[00:54:09] like it's made out of rice crispy treat.

[00:54:10] That's what it reminded me of.

[00:54:12] Just like raisins in it.

[00:54:15] And I was like,

[00:54:16] I mean,

[00:54:18] I'm not sure why you would call it a spotted dick.

[00:54:21] Maybe at some point they were shaped more phallically,

[00:54:24] but maybe that was phallic enough.

[00:54:26] But,

[00:54:26] uh,

[00:54:28] yeah,

[00:54:28] I mean,

[00:54:28] I,

[00:54:30] I would be interested to try it.

[00:54:32] I,

[00:54:33] my guess is that because it seems to be a very old dessert.

[00:54:38] So my guess is that it was a dick before a dick became a bad word.

[00:54:45] Cause like my father's name is Dick and he was called Dickie growing up.

[00:54:51] Like it didn't,

[00:54:51] it wasn't a thing back then.

[00:54:54] So that's my guess.

[00:54:56] Well,

[00:54:56] you're probably,

[00:54:57] you're probably right.

[00:54:58] But I also feel that I also feel that for some reason,

[00:55:03] the,

[00:55:04] a,

[00:55:05] a,

[00:55:06] and I feel like I've,

[00:55:07] I saw the season and I actually,

[00:55:10] I Googled a little bit of it and they said that the only other time they've done

[00:55:14] spotted dick was like season two.

[00:55:16] Oh really?

[00:55:17] Huh?

[00:55:18] Before.

[00:55:19] And,

[00:55:20] um,

[00:55:21] Mel and I can't remember the other,

[00:55:24] Sue and Mel,

[00:55:25] Sue and Mel made so many jokes about it that the BBC had to ask them to back off the,

[00:55:32] the raunchy humor.

[00:55:35] Imagine because they get way raunchier over,

[00:55:39] over there.

[00:55:39] I feel like on that side of the pond than what we're allowed to,

[00:55:42] you know,

[00:55:43] on our,

[00:55:43] on our TV.

[00:55:44] So it's interesting that they had to back off.

[00:55:48] Yeah.

[00:55:49] Like I was like,

[00:55:50] I said,

[00:55:51] and I read it and,

[00:55:51] and,

[00:55:52] but I feel like they also did that was the,

[00:55:55] like during that history,

[00:55:56] I think I've watched that episode because they would talk about the history of each of

[00:56:00] the desserts or each of the pies or whatever.

[00:56:05] And I feel like this was one that was made because you could make it cheaply because animal

[00:56:13] fat were,

[00:56:14] because pig fat was so plentiful and it was made in,

[00:56:18] you know,

[00:56:19] bakeries that you could get cheap.

[00:56:21] Um,

[00:56:22] I mean,

[00:56:23] and that's,

[00:56:23] I think I've mentioned it before.

[00:56:25] Like,

[00:56:25] that's one of the things I love about the first four or five seasons is that they had like history lessons in the seasons.

[00:56:31] Yeah.

[00:56:31] During the episode.

[00:56:33] And they used to have,

[00:56:35] I feel like they've kind of gotten away from it a little because they used to have more challenges,

[00:56:41] at least with technical,

[00:56:43] usually if nothing else,

[00:56:44] something really old and classic,

[00:56:47] like,

[00:56:47] Oh,

[00:56:47] this was served in the time of like King Henry,

[00:56:50] you know,

[00:56:51] and everybody's like,

[00:56:51] what the heck is this?

[00:56:52] And how do you make it?

[00:56:53] And we would see like recipes made with suet.

[00:56:57] People are like,

[00:56:57] Oh my gosh,

[00:56:58] I can't believe I'm using this,

[00:56:59] you know,

[00:56:59] because nobody really uses it anymore.

[00:57:02] Um,

[00:57:02] so yeah,

[00:57:02] we haven't had anything like that in a while.

[00:57:04] And I looked this up and it says in the 19th century,

[00:57:09] dick and dog were used as words for pudding in an English dialect.

[00:57:15] So they said essentially spotted dick is just an old timey way to say spotted pudding,

[00:57:20] basically.

[00:57:21] So that is where the name comes from.

[00:57:24] It's not,

[00:57:25] you know,

[00:57:27] met with like the raunchy terms that we have a we've done.

[00:57:32] Yeah.

[00:57:33] Well,

[00:57:33] not just us during the episode too,

[00:57:35] there was definitely like,

[00:57:37] no,

[00:57:37] no.

[00:57:38] Yeah.

[00:57:40] And then Noel's like,

[00:57:41] it's a family show.

[00:57:43] All right.

[00:57:44] Place your dicks on the table.

[00:57:46] It's like behind your picture.

[00:57:49] I have a friend of mine that,

[00:57:52] um,

[00:57:52] will find a way to say my father's name in every,

[00:57:57] you know,

[00:57:58] way,

[00:57:58] you know,

[00:57:59] like he,

[00:57:59] he won't say,

[00:58:00] how's your dad.

[00:58:01] It's just like,

[00:58:02] he takes every advantage of that.

[00:58:06] I,

[00:58:07] I can't,

[00:58:08] can't be mad because again,

[00:58:09] I have a very immature sense of humor.

[00:58:13] Um,

[00:58:14] and that one ever changed,

[00:58:17] but I,

[00:58:17] I don't know.

[00:58:18] I,

[00:58:18] I would try it,

[00:58:19] I guess,

[00:58:20] but I would probably pick out the currents.

[00:58:22] They looked like raisins to me.

[00:58:24] And I thought they were raisins at first.

[00:58:26] Yeah.

[00:58:27] They kind of look like it.

[00:58:28] I mean,

[00:58:28] they're,

[00:58:29] they're,

[00:58:29] they look similar.

[00:58:30] Like I was just looking up currents and they,

[00:58:33] you know,

[00:58:33] they're just like little berries and they,

[00:58:34] they're different colors.

[00:58:35] They have,

[00:58:36] they're like white and,

[00:58:37] uh,

[00:58:37] like a dark color,

[00:58:38] like a grape or,

[00:58:40] like a raisin kind of color.

[00:58:42] Uh,

[00:58:43] I just,

[00:58:43] you know,

[00:58:44] I don't really love raisins by themselves,

[00:58:46] much less really want them in my dessert.

[00:58:49] I think that's just not my thing.

[00:58:51] So I would try a bite,

[00:58:53] but I would probably take a bite without the current.

[00:58:57] I'll just continue the dick talk.

[00:59:00] Um,

[00:59:01] I thought what did,

[00:59:03] um,

[00:59:04] I think it was Noel who said,

[00:59:05] crying over a spotted dick and,

[00:59:08] and Alison said,

[00:59:10] never cry over dick.

[00:59:14] She's so right.

[00:59:16] So right.

[00:59:19] So as far as the results of the technical challenge this week,

[00:59:23] and again,

[00:59:24] it was good to see something kind of classical.

[00:59:25] I'm like you,

[00:59:26] Greg,

[00:59:26] I do miss,

[00:59:27] um,

[00:59:28] some of the older traditional bakes.

[00:59:31] They kind of put in with more,

[00:59:32] you know,

[00:59:32] maybe modern,

[00:59:33] um,

[00:59:34] and then the,

[00:59:35] the little history lessons.

[00:59:36] Cause I,

[00:59:36] I found them very interesting,

[00:59:37] um,

[00:59:38] as well.

[00:59:39] So it was cool to see a classic,

[00:59:41] um,

[00:59:42] this week as well.

[00:59:44] And the results were Dylan came in first.

[00:59:47] Georgie was second.

[00:59:48] Christiane was third,

[00:59:50] Jill fourth,

[00:59:51] Ileon fifth,

[00:59:52] and Samaya,

[00:59:53] unfortunately,

[00:59:54] uh,

[00:59:54] due to her,

[00:59:55] I,

[00:59:56] I think it was still just a little underbaked and really just stuck to that pot.

[01:00:01] Uh,

[01:00:02] what a bummer.

[01:00:02] Um,

[01:00:03] it did not turn out well for her.

[01:00:05] I was surprised we didn't see more of them struggle with that,

[01:00:09] but that was good.

[01:00:10] Yeah.

[01:00:10] Was it,

[01:00:11] was it that she didn't cook it long enough?

[01:00:14] Yeah.

[01:00:14] She didn't steam it long enough.

[01:00:16] That's what I mean.

[01:00:17] Yeah.

[01:00:17] Okay.

[01:00:18] That's,

[01:00:18] I was like,

[01:00:19] yeah.

[01:00:19] I mean,

[01:00:20] cause she had to remake the batter,

[01:00:23] right?

[01:00:24] Yeah.

[01:00:25] She,

[01:00:26] I don't,

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

[01:00:27] Or she had forgotten sugar or something.

[01:00:29] That's right.

[01:00:30] Yeah.

[01:00:31] Yeah.

[01:00:32] Yeah.

[01:00:32] I mean,

[01:00:33] and it,

[01:00:35] that's kind of like,

[01:00:36] like the steaming stuff is kind of like the,

[01:00:41] you know,

[01:00:41] some of the other ones where they're like,

[01:00:42] well,

[01:00:42] we'll find out when it comes out of the oven,

[01:00:44] if it's cooked or not.

[01:00:45] Yeah.

[01:00:46] You're like,

[01:00:47] what?

[01:00:47] Like,

[01:00:48] this is ridiculous.

[01:00:49] Yeah.

[01:00:51] Um,

[01:00:52] yeah.

[01:00:52] They're so casual sometimes about it.

[01:00:55] Like,

[01:00:55] oh,

[01:00:55] we'll see when it comes out.

[01:00:57] I'm like,

[01:00:57] oh,

[01:00:58] I would be stressed.

[01:01:00] You know,

[01:01:01] they're dying inside.

[01:01:03] Yeah.

[01:01:04] Yeah.

[01:01:05] It's a,

[01:01:05] I mean,

[01:01:05] but I thought it was a good challenge.

[01:01:09] Yeah.

[01:01:09] I like seeing the classics,

[01:01:11] you know,

[01:01:12] uh,

[01:01:13] even if I wouldn't really want to eat it myself.

[01:01:16] Um,

[01:01:17] it's just good to see something,

[01:01:19] uh,

[01:01:20] a little bit more challenging for them and something that they're,

[01:01:24] they probably have not had themselves or,

[01:01:26] you know,

[01:01:28] have tried before.

[01:01:29] I just,

[01:01:30] I,

[01:01:30] I,

[01:01:31] I just want to say real quick,

[01:01:33] chills.

[01:01:35] Like they like dump the cream out and they're like,

[01:01:37] Oh,

[01:01:37] that's scrambled egg.

[01:01:38] I'm like,

[01:01:40] Oh,

[01:01:41] no.

[01:01:43] Oh,

[01:01:45] yeah.

[01:01:46] If I thought I was,

[01:01:47] if I thought I was going to be eating cream and I got scrambled egg,

[01:01:51] I was like,

[01:01:52] Oh God.

[01:01:53] Yeah.

[01:01:56] Paul and you keep it together.

[01:02:00] I mean,

[01:02:00] they like still tasted.

[01:02:02] I was like,

[01:02:02] what?

[01:02:03] What?

[01:02:03] I mean,

[01:02:03] I guess,

[01:02:03] I guess they,

[01:02:05] they like,

[01:02:06] they were like,

[01:02:06] Oh,

[01:02:07] this is curdled and they're still eating.

[01:02:08] I'm like,

[01:02:08] what is happening?

[01:02:09] What?

[01:02:09] Why?

[01:02:10] You know,

[01:02:11] this is going to be bad.

[01:02:12] What?

[01:02:13] Yeah.

[01:02:14] Yeah.

[01:02:15] I know.

[01:02:16] Like on top chef and some shows,

[01:02:18] they won't,

[01:02:18] they won't touch it.

[01:02:20] They'll be like,

[01:02:20] they'll be like,

[01:02:22] Nope.

[01:02:22] Nope.

[01:02:23] Yeah.

[01:02:24] Or,

[01:02:26] or if somebody spits something out,

[01:02:28] you're in real trouble.

[01:02:29] Yeah.

[01:02:30] Like Paul,

[01:02:31] Paul will be like,

[01:02:32] Oh,

[01:02:32] that's raw inside.

[01:02:33] He'll take a bite.

[01:02:34] I'm like,

[01:02:34] what is wrong with you?

[01:02:36] And he's like,

[01:02:37] Oh,

[01:02:38] that's borderline unedible.

[01:02:40] I'm like,

[01:02:41] no,

[01:02:41] then don't eat it.

[01:02:43] Yeah.

[01:02:44] I think I've seen a few times when they have a challenge where they're making like a meat pie or something.

[01:02:51] And if the,

[01:02:52] the meat looks pretty raw or undercooked or something,

[01:02:56] I have seen them like kind of scoot it off to this side and they'll try to eat around it.

[01:03:02] Find a part that's not raw.

[01:03:04] Yeah.

[01:03:05] Like try it,

[01:03:06] the crust or some other part of the filling,

[01:03:08] but they'll scoot that off and be like,

[01:03:09] Oh,

[01:03:09] that looks a little raw.

[01:03:11] We're just not gonna.

[01:03:12] And I'm like,

[01:03:12] okay,

[01:03:12] well,

[01:03:12] at least,

[01:03:13] at least they're not eating that if it comes out.

[01:03:16] But,

[01:03:17] but yeah,

[01:03:17] I was surprised too.

[01:03:18] I was like,

[01:03:18] they just basically called that.

[01:03:21] They got like a curdled cream and just went ahead and they took a bite of it.

[01:03:25] I was surprised too.

[01:03:29] All right.

[01:03:30] This showstopper this week for dessert week was tiramisu.

[01:03:36] They had to stick to the classic flavors of the coffee,

[01:03:44] mascarpone and the lady fingers,

[01:03:46] but otherwise they could add whatever other fillings and flavors that they liked.

[01:03:51] There were certainly some interesting ones that I don't know.

[01:03:54] I felt some were,

[01:03:56] yep,

[01:03:56] that would go pretty well with like coffee and like tiramisu.

[01:04:00] And then others,

[01:04:01] I was definitely questioning,

[01:04:03] you know,

[01:04:04] would that be good?

[01:04:05] It seemed like some did really well with that,

[01:04:09] uh,

[01:04:09] you know,

[01:04:09] kind of thinking outside the box and then others,

[01:04:11] maybe not so well.

[01:04:13] So what are your thoughts on,

[01:04:16] on the showstopper for dessert week?

[01:04:19] Yeah.

[01:04:20] I think it was a,

[01:04:21] I think it was a tricky,

[01:04:24] um,

[01:04:26] dish to kind of put your own spin on it because it is such classic flavors.

[01:04:32] Mm-hmm.

[01:04:35] Greg.

[01:04:36] Uh,

[01:04:36] tiramisu is flat out my favorite dessert ever.

[01:04:40] And so.

[01:04:41] I think you've talked a lot about that.

[01:04:43] I think I have.

[01:04:44] Yeah.

[01:04:45] And to me,

[01:04:47] to me,

[01:04:47] this was like,

[01:04:48] Oh,

[01:04:49] this is literally anything you're going to try is going to be phenomenal.

[01:04:53] Um,

[01:04:54] like,

[01:04:54] and,

[01:04:55] and the,

[01:04:57] and,

[01:04:58] and I will tell the very like three line story again,

[01:05:02] best tiramisu or first time I ever had tiramisu.

[01:05:04] It was out of a pan in a little back alley shop in,

[01:05:11] uh,

[01:05:11] in London.

[01:05:12] And I was like,

[01:05:14] Oh my God,

[01:05:15] this is the best ever.

[01:05:17] And I opened up.

[01:05:19] Yeah.

[01:05:19] Like there was,

[01:05:20] there was the light that came down.

[01:05:21] I was like,

[01:05:22] I don't understand what this feeling is,

[01:05:25] this warm glow.

[01:05:27] But,

[01:05:27] uh,

[01:05:28] you know,

[01:05:29] the,

[01:05:29] the secrets of heaven were just revealed to me apparently.

[01:05:33] Um,

[01:05:34] and,

[01:05:34] and so now it's like,

[01:05:36] Oh,

[01:05:36] they have tiramisu on the menu.

[01:05:37] I will have one.

[01:05:38] Yes,

[01:05:38] please.

[01:05:40] And it is like all of these books.

[01:05:45] I mean,

[01:05:46] they,

[01:05:46] they looked all great,

[01:05:47] but I mean,

[01:05:49] I would have tried large pieces of any,

[01:05:53] any of them.

[01:05:54] as long as they can get the,

[01:05:55] is the only day you get the,

[01:05:56] the,

[01:05:57] the coffee and the lady fingers and the chocolate,

[01:06:00] like,

[01:06:00] uh,

[01:06:01] add extra shit.

[01:06:02] Fine with me.

[01:06:02] Sorry.

[01:06:03] Add extra stuff.

[01:06:04] Fine with me.

[01:06:05] Uh,

[01:06:05] I will,

[01:06:06] I will see how,

[01:06:07] how,

[01:06:08] how it,

[01:06:08] how it falls out.

[01:06:10] But man,

[01:06:11] oh yeah,

[01:06:11] this was,

[01:06:12] this was,

[01:06:12] this is my jam.

[01:06:16] How about you,

[01:06:16] Rima?

[01:06:19] You know,

[01:06:20] um,

[01:06:20] I don't have an out of body experience,

[01:06:23] you know,

[01:06:23] with,

[01:06:24] with tiramisu that I can compare to.

[01:06:27] I just,

[01:06:28] not that it's bad or anything,

[01:06:30] but I'm not a big fan of like coffee flavored,

[01:06:34] like desserts,

[01:06:36] you know,

[01:06:36] coffee,

[01:06:37] like flavored ice cream,

[01:06:38] things like that.

[01:06:39] I'm,

[01:06:39] I like,

[01:06:40] I will drink coffee,

[01:06:41] um,

[01:06:42] not all day or anything.

[01:06:43] I'm not an all day drinker,

[01:06:44] but I'm not a big fan of,

[01:06:47] of coffee flavored like desserts or anything.

[01:06:50] Um,

[01:06:50] yeah,

[01:06:50] it's just,

[01:06:51] it's okay.

[01:06:52] It's not terrible,

[01:06:53] but it's not what I'm going to.

[01:06:56] Right.

[01:06:57] Like if you put that in front of me versus something else,

[01:07:00] you know,

[01:07:00] yeah.

[01:07:01] Chocolate,

[01:07:02] caramel,

[01:07:03] vanilla,

[01:07:04] all those flavors.

[01:07:05] Yeah.

[01:07:06] Yeah.

[01:07:06] That's,

[01:07:06] that's pretty much the same way I feel.

[01:07:09] Yeah.

[01:07:09] But,

[01:07:10] you know,

[01:07:11] obviously I would definitely try,

[01:07:13] try these because I'm sure they're very top tier,

[01:07:16] um,

[01:07:16] maybe compared to,

[01:07:18] to tiramisu that I have had.

[01:07:20] Um,

[01:07:21] I think as far as looks,

[01:07:23] I really found Christian's very interesting looking.

[01:07:26] Um,

[01:07:27] and,

[01:07:27] and I liked the design.

[01:07:29] I thought it was something different.

[01:07:30] I've never seen a tiramisu like that.

[01:07:34] Um,

[01:07:36] and I think despite the fact that he had had like these strawberries in there,

[01:07:40] which it was,

[01:07:41] I was like,

[01:07:41] would that go?

[01:07:42] Uh,

[01:07:44] you know,

[01:07:44] but apparently it did.

[01:07:45] Don't forget he put rose in.

[01:07:47] Just that little hint of rose that wasn't going to do anything.

[01:07:50] One eighth of a teaspoon.

[01:07:52] Yeah.

[01:07:53] Rose.

[01:07:54] He was going to,

[01:07:55] he was determined to make that work.

[01:07:57] I was worried those flavors weren't going to work.

[01:07:59] So I was reassured when they really liked it.

[01:08:03] Yeah,

[01:08:03] they really did.

[01:08:04] And I just,

[01:08:05] I did,

[01:08:05] I do think it was beautifully executed,

[01:08:07] you know,

[01:08:08] um,

[01:08:09] as far as the design,

[01:08:11] I thought it was unique,

[01:08:12] uh,

[01:08:13] and very artistic.

[01:08:15] I mean,

[01:08:15] just again,

[01:08:17] the,

[01:08:17] the,

[01:08:18] the level of talent in this season is just,

[01:08:21] it's,

[01:08:22] it's amazing.

[01:08:23] Um,

[01:08:25] and then I really liked the design of Dylan's concrete box tiramisu.

[01:08:30] I thought that was,

[01:08:31] you know,

[01:08:32] really interesting looking,

[01:08:33] uh,

[01:08:34] and it's,

[01:08:34] you know,

[01:08:35] shell of like chocolate.

[01:08:36] And I thought it looked really cool when Paul took like the knife to it.

[01:08:40] And yes,

[01:08:41] the layers were real beautiful.

[01:08:44] Yeah.

[01:08:45] Yeah.

[01:08:46] And that was the one I probably wanted to taste the most.

[01:08:50] So I,

[01:08:53] I want,

[01:08:54] I want to try Georgie's like her,

[01:08:57] you know,

[01:08:58] auntie's recipe handwritten on a little scrap of paper.

[01:09:03] Um,

[01:09:04] you know,

[01:09:04] classic,

[01:09:05] I bet that was good.

[01:09:06] 80 years old.

[01:09:07] Yeah.

[01:09:08] Well,

[01:09:08] and what,

[01:09:09] and one thing that I will,

[01:09:11] I will,

[01:09:12] uh,

[01:09:13] not complain about,

[01:09:14] but just the,

[01:09:15] like the,

[01:09:16] the,

[01:09:17] the ones that had very thin layers of that mascarpone,

[01:09:22] like those are the ones that I would be more inclined to,

[01:09:28] to,

[01:09:29] to,

[01:09:29] to go for,

[01:09:30] because the ones that have that,

[01:09:31] well,

[01:09:32] yes,

[01:09:33] like you take my favorite dessert and like,

[01:09:35] Hey,

[01:09:35] I'm going to,

[01:09:36] I'm going to switch it up.

[01:09:37] And,

[01:09:38] and just,

[01:09:38] and again,

[01:09:39] back to,

[01:09:39] back to the whole,

[01:09:41] you know,

[01:09:41] texture thing.

[01:09:42] Like the,

[01:09:43] the best thing in my opinion about tiramisu is that you have reasonable layers of mascarpone in comparison to the cake.

[01:09:54] And so with each bite,

[01:09:56] you're not going to get a bite that is just mascarpone.

[01:09:59] You're going to get a little bit of cake with it.

[01:10:01] But if you have that really thick layer of filling,

[01:10:06] then it's not going to,

[01:10:07] it's not going to hit me as,

[01:10:10] as strong as it was.

[01:10:11] One thing that did make me kind of maybe feel a little bit ill,

[01:10:15] um,

[01:10:16] was the cured egg that,

[01:10:18] that Dylan,

[01:10:19] uh,

[01:10:20] mentioned.

[01:10:21] And I didn't know what that was.

[01:10:23] Yeah.

[01:10:24] I,

[01:10:25] I,

[01:10:25] but the instant that you say,

[01:10:27] the instant that you say egg,

[01:10:30] I'm like,

[01:10:31] Nope.

[01:10:31] I think I'm,

[01:10:32] I think I'm good.

[01:10:33] But we put eggs in cake.

[01:10:36] Oh,

[01:10:36] I know we put,

[01:10:37] we,

[01:10:37] we make custard with eggs,

[01:10:39] right?

[01:10:39] Like,

[01:10:39] so you just,

[01:10:40] we just don't know what that means.

[01:10:41] It could just mean,

[01:10:42] I don't know.

[01:10:43] It could mean anything.

[01:10:44] I mean,

[01:10:44] but you also make a quiche with egg and there's not even egg in the name,

[01:10:48] but it tastes like bloody egg.

[01:10:50] Yes.

[01:10:51] So like I,

[01:10:52] but they did say that the cured egg,

[01:10:54] like gave it like a salted caramel flavor.

[01:10:56] I was just like,

[01:10:57] okay,

[01:10:57] like I might be able to get down with that.

[01:11:00] Maybe.

[01:11:02] Yeah.

[01:11:03] But that would,

[01:11:03] that would definitely,

[01:11:04] although,

[01:11:05] and then,

[01:11:06] then Jill's with her,

[01:11:10] well,

[01:11:10] I don't know what a Charlotte Roos is,

[01:11:12] but apparently it's the one with the lady fingers on the outside.

[01:11:17] but,

[01:11:19] but like hers with the coconut and,

[01:11:23] and like,

[01:11:24] but the lady fingers looked like Milano's,

[01:11:27] like Milano cookies.

[01:11:29] Yeah.

[01:11:30] That Christian or Christian's was named after.

[01:11:33] And,

[01:11:34] and I was just like,

[01:11:35] I don't like,

[01:11:37] this sounds phenomenal,

[01:11:38] right?

[01:11:38] Like you,

[01:11:39] you take,

[01:11:40] I love coconut and you take coconut and add it to tiramisu.

[01:11:43] I mean,

[01:11:43] I'm,

[01:11:43] I'll be a happy camper.

[01:11:45] Um,

[01:11:46] but yeah,

[01:11:47] like I,

[01:11:48] I was definitely interested in that.

[01:11:49] I think that for me,

[01:11:51] Georgie's would be like the one that I wanted to taste the most because it was a classic recipe.

[01:11:56] And then,

[01:11:57] and then,

[01:11:58] and they really loved it.

[01:12:00] Yeah.

[01:12:00] And then Jill's was like the next one that I'd be like,

[01:12:03] and I was just really happy for Dylan.

[01:12:06] Um,

[01:12:06] and maybe that would be,

[01:12:08] I,

[01:12:08] I would still try it.

[01:12:10] I just hope that I didn't get a surprise.

[01:12:14] Jill doesn't like tiramisu.

[01:12:16] She doesn't like coffee at all.

[01:12:18] And so she had to get her husband to be the Guinea pig to keep testing and tasting these.

[01:12:25] And she said,

[01:12:26] now I have to admit that he was right.

[01:12:29] I thought that was funny.

[01:12:32] No,

[01:12:32] it was really given her husband a hard time.

[01:12:35] Hmm.

[01:12:37] He just,

[01:12:37] he just helped you succeed.

[01:12:40] Give him a little bit of credit.

[01:12:41] I mean,

[01:12:41] she did,

[01:12:42] but yeah.

[01:12:43] And I,

[01:12:43] and I,

[01:12:44] I know,

[01:12:44] I know that,

[01:12:45] you know,

[01:12:46] some,

[01:12:46] some couples that's part of their stick,

[01:12:48] right?

[01:12:49] That's part of their relationship is they just give each other crap all the time.

[01:12:53] Um,

[01:12:54] but as,

[01:12:56] as a person who,

[01:12:57] you know,

[01:12:59] couldn't do this at all,

[01:13:00] but would be thrilled to be like,

[01:13:02] Hey,

[01:13:03] yeah.

[01:13:03] Oh,

[01:13:03] I will tell you what,

[01:13:05] your tiramisu needs to taste like.

[01:13:07] I'd be like,

[01:13:07] that's pretty awesome.

[01:13:09] Yeah.

[01:13:09] I'm pretty happy if like your,

[01:13:11] your partner is,

[01:13:12] it was on,

[01:13:13] um,

[01:13:14] a bake off challenge and they had to make tiramisu and they're like,

[01:13:16] I have to practice my tiramisu.

[01:13:18] Would you be like,

[01:13:19] yes,

[01:13:20] let's try it.

[01:13:22] yes,

[01:13:22] but could you make slightly different ones?

[01:13:25] I bet you give me like six different variations.

[01:13:27] You work for like two weeks and then I'll just have tiramisu for the next month and a half.

[01:13:32] That sounds totally reasonable.

[01:13:36] I really liked Ilyin's chocolate cherry.

[01:13:41] This sounded amazing as well.

[01:13:43] The chocolate wrap around the sides was really great looking.

[01:13:48] And Prue called it a little triumph.

[01:13:52] Which is,

[01:13:53] I would want true to,

[01:13:55] Prue to call something.

[01:13:56] I had a triumph.

[01:13:58] I would just cry.

[01:13:59] I would just cry.

[01:14:01] You just,

[01:14:02] you know,

[01:14:02] you don't get better than that.

[01:14:04] I'm always so amazed when they do like those like chocolate collars around their cakes.

[01:14:11] And I'm just like,

[01:14:11] I just,

[01:14:13] huh.

[01:14:15] Can not imagine.

[01:14:17] Yeah.

[01:14:17] I'm like,

[01:14:18] there's just no way.

[01:14:20] And I don't know how they're just achieving it and making it,

[01:14:23] uh,

[01:14:25] look so simple and easy.

[01:14:28] Um,

[01:14:29] but it's just amazing what they can do.

[01:14:31] Yeah.

[01:14:31] George's explanation of it looks horrible now,

[01:14:34] but when you actually like flatten it out and you see the other side,

[01:14:36] it actually looks pretty cool.

[01:14:37] And it did.

[01:14:39] She was right.

[01:14:40] Yeah.

[01:14:40] Yeah.

[01:14:41] It was beautiful.

[01:14:43] Yeah.

[01:14:44] Again,

[01:14:44] the,

[01:14:44] the level of talent,

[01:14:46] uh,

[01:14:47] this,

[01:14:47] the season,

[01:14:48] um,

[01:14:49] I,

[01:14:49] I saw a little,

[01:14:51] uh,

[01:14:52] part of an article and interview that Paul Hollywood did.

[01:14:55] And he's like,

[01:14:57] and he just kind of mentioned that,

[01:14:59] like the level of,

[01:15:00] of talent,

[01:15:01] you know,

[01:15:01] for the season.

[01:15:02] He's like,

[01:15:02] that's he's,

[01:15:03] he was feeling a little annoyed at how many handshakes he was giving out.

[01:15:07] Um,

[01:15:07] but he's like,

[01:15:08] it's well earned.

[01:15:09] He's like,

[01:15:10] it's because of all the talent,

[01:15:11] um,

[01:15:12] this,

[01:15:12] this year,

[01:15:13] you know,

[01:15:13] it used to be the Hollywood handshake was more of a rarity,

[01:15:17] you know,

[01:15:17] you didn't see them as often and that's kind of what made them so special.

[01:15:21] And then when you see,

[01:15:22] you know,

[01:15:23] I've,

[01:15:23] I've heard grumblings,

[01:15:24] you know,

[01:15:25] from a few,

[01:15:26] uh,

[01:15:27] over the last year or two that like,

[01:15:29] Oh,

[01:15:29] well it's not a special anymore because,

[01:15:31] you know,

[01:15:31] he seems to be just handing them out.

[01:15:33] But I'm like,

[01:15:33] well,

[01:15:34] if you've got really talented people and a really like a good,

[01:15:37] not just like one or two,

[01:15:38] but like if,

[01:15:39] if all the people are really that good and talented,

[01:15:41] then,

[01:15:42] you know,

[01:15:43] and it's earned,

[01:15:44] then I think that's okay.

[01:15:46] But,

[01:15:46] um,

[01:15:47] I just thought it was funny how he was kind of annoyed at himself,

[01:15:51] um,

[01:15:51] for doing it.

[01:15:53] Uh,

[01:15:54] I think that's really unfair,

[01:15:56] um,

[01:15:57] of anybody to say,

[01:15:59] I get what they're saying,

[01:16:02] but it's not like you got a new person who's handing out handshakes

[01:16:06] because like,

[01:16:07] they think that something is more worthwhile or whatever.

[01:16:10] Like it's,

[01:16:12] it's literally the same guy who's going,

[01:16:15] no,

[01:16:16] but this is,

[01:16:16] this is worthwhile.

[01:16:18] Like this,

[01:16:19] yeah,

[01:16:19] this deserves it.

[01:16:21] Right.

[01:16:22] Yeah,

[01:16:22] I agree.

[01:16:23] I agree.

[01:16:26] So,

[01:16:27] you know,

[01:16:28] while I think everyone,

[01:16:29] and I think everyone's flavors made pretty good sense,

[01:16:34] like,

[01:16:34] you know,

[01:16:34] I,

[01:16:35] I was questioning a little like the cherry with the tiramisu or the strawberry,

[01:16:39] but I was like,

[01:16:40] I bet if done right,

[01:16:41] it would be really good.

[01:16:42] But I feel like I did kind of question Samaya's choice of the lemon curd and coffee,

[01:16:50] because when she said that,

[01:16:52] and I was looking,

[01:16:53] I was really studying Paul and Prue's face.

[01:16:55] I don't know if you guys did when,

[01:16:57] you know how they visit the table and they're like,

[01:16:59] yeah,

[01:16:59] they didn't like that.

[01:17:01] Yeah.

[01:17:02] They're like,

[01:17:03] oh,

[01:17:03] well tell us about your tiramisu.

[01:17:04] And she's,

[01:17:05] oh,

[01:17:06] it's going to be like a lemon,

[01:17:07] lemon and coffee curd.

[01:17:09] And Paul's face was like,

[01:17:11] huh?

[01:17:11] Huh?

[01:17:13] What you're doing?

[01:17:13] What?

[01:17:14] She said,

[01:17:15] she said lemon and coffee.

[01:17:16] I was like,

[01:17:17] uh,

[01:17:18] of,

[01:17:19] of all the things that don't go together.

[01:17:21] Like,

[01:17:22] I feel like that's,

[01:17:24] these are pretty high up there.

[01:17:26] Like the bitterness of the coffee and the sharpness of the,

[01:17:31] of the lemon.

[01:17:32] Yeah.

[01:17:32] I just,

[01:17:32] the bitter and,

[01:17:34] and like,

[01:17:35] and tart aren't things that you think like,

[01:17:37] like a sweet and tart.

[01:17:39] Sure.

[01:17:39] Absolutely.

[01:17:40] Uh,

[01:17:41] you know,

[01:17:42] coffee and cream.

[01:17:43] Sure.

[01:17:44] Like,

[01:17:44] yeah.

[01:17:44] Like bitter and,

[01:17:46] I guess that's bitter and sweet.

[01:17:47] Um,

[01:17:48] but like those,

[01:17:49] those work together.

[01:17:50] So like,

[01:17:51] but sour and bitter.

[01:17:57] Just not very complimentary of each other.

[01:18:00] You know,

[01:18:01] neither one of those in my thinking anyway,

[01:18:05] compliment,

[01:18:06] um,

[01:18:06] each other at all.

[01:18:07] And they're like Pru had said,

[01:18:09] they're very strong.

[01:18:10] Cause she's like,

[01:18:11] those are two very strong flavors.

[01:18:13] Um,

[01:18:14] you know,

[01:18:15] lemon is very,

[01:18:16] can be very sharp.

[01:18:17] Coffee can be very strong or bitter.

[01:18:21] Uh,

[01:18:22] but I was like,

[01:18:23] I,

[01:18:24] I always admired Samaya and where she could kind of make some of these combinations that you wouldn't,

[01:18:32] wouldn't think that would,

[01:18:33] you know,

[01:18:34] go well together,

[01:18:35] but they did.

[01:18:36] And she's always gotten good praise for that.

[01:18:38] I'm really curious what,

[01:18:40] what her line of thinking was for this.

[01:18:43] Cause it seems like a lot of the things that she would make,

[01:18:47] she didn't like,

[01:18:48] you know,

[01:18:49] she's like,

[01:18:49] Oh,

[01:18:49] I don't like this,

[01:18:50] but my family said it was really good.

[01:18:52] So I'll have to take their word for it.

[01:18:54] Um,

[01:18:55] you know,

[01:18:56] she often didn't like the flavors of things that she was doing.

[01:18:59] So I'm,

[01:19:00] I'm curious as to where she got this inspiration from,

[01:19:04] um,

[01:19:04] for these flavors,

[01:19:05] because I'm like,

[01:19:06] you know,

[01:19:06] they said very clearly like,

[01:19:08] Oh,

[01:19:08] we're,

[01:19:08] you know,

[01:19:09] they should choose something that compliments coffee or compliments these flavors,

[01:19:13] you know,

[01:19:14] since you have to have those three requirements in the tiramisu.

[01:19:19] You know,

[01:19:19] you would want something that compliments it.

[01:19:22] Um,

[01:19:22] not compete.

[01:19:23] I feel like those two flavors would be competing,

[01:19:25] but also I just can't imagine having anything lemon with my coffee.

[01:19:30] You know,

[01:19:31] when I have,

[01:19:31] when I'm having coffee,

[01:19:32] I'm not thinking lemon.

[01:19:33] So that one was very interesting.

[01:19:37] I'll have a sharp lemon scone and a cup of coffee.

[01:19:41] I know I'm good.

[01:19:42] I'll have my lemon,

[01:19:43] lemon coffee or all of my lemon scone and like,

[01:19:46] uh,

[01:19:47] literally anything else.

[01:19:48] Yeah.

[01:19:49] Yeah.

[01:19:49] Not coffee.

[01:19:51] That did not serve her at all.

[01:19:53] And,

[01:19:54] um,

[01:19:56] so yeah,

[01:19:57] unfortunately we did have to say goodbye to Samaya.

[01:20:00] Uh,

[01:20:00] this year she had a couple of bumps and I,

[01:20:04] and I,

[01:20:04] I think she was right in what she said.

[01:20:06] She's like,

[01:20:06] I don't feel like it was just one thing.

[01:20:08] She's like,

[01:20:09] I feel like it was just like a series of,

[01:20:10] of like mistakes or series of things that just didn't go her way.

[01:20:14] Um,

[01:20:15] and clearly she's talented.

[01:20:17] I mean,

[01:20:17] she was just named star Baker the last,

[01:20:20] you know,

[01:20:20] uh,

[01:20:21] episode.

[01:20:21] Right.

[01:20:22] And that was two for her,

[01:20:24] you know,

[01:20:24] and only her and Dylan are the only two bakers to have gotten,

[01:20:29] um,

[01:20:29] name star Baker twice.

[01:20:31] So clearly in a tent full of these bakers that are so uber talented to get

[01:20:37] that twice is really something.

[01:20:40] So clearly she has extreme talent.

[01:20:43] And I think if she continued,

[01:20:45] you know,

[01:20:46] wanting to,

[01:20:47] you know,

[01:20:48] do this either as a profession or what have you,

[01:20:50] she definitely,

[01:20:51] you know,

[01:20:52] go places for sure.

[01:20:53] But that did not serve her.

[01:20:56] Um,

[01:20:57] and she just had a couple other failings that put her at the bottom.

[01:21:01] and unfortunately had to go.

[01:21:03] Um,

[01:21:04] I like Samaya.

[01:21:05] She was refreshing,

[01:21:06] uh,

[01:21:07] with her youthful honesty.

[01:21:10] Yeah.

[01:21:13] And I always loved her spice profiles.

[01:21:16] It probably was too much for the average Joe,

[01:21:20] but not,

[01:21:20] I,

[01:21:21] it always looked amazing.

[01:21:24] Yeah.

[01:21:24] I mean,

[01:21:25] I,

[01:21:25] I feel that,

[01:21:26] uh,

[01:21:28] I mean,

[01:21:28] I think I said that she was one to watch early on and like,

[01:21:33] and she was,

[01:21:34] and I think that her,

[01:21:37] I'm not going to say adventures in this.

[01:21:39] I'll say her lack of experience and what flavors would go together.

[01:21:44] Because I feel like at this point,

[01:21:46] like she said,

[01:21:47] like,

[01:21:47] Oh,

[01:21:47] I just thought these two would go too well together.

[01:21:49] And I'm like,

[01:21:51] this failed you horribly.

[01:21:53] Yeah.

[01:21:54] Really bad.

[01:21:55] Yeah.

[01:21:59] Um,

[01:21:59] but I,

[01:22:00] yeah,

[01:22:00] I,

[01:22:00] but again,

[01:22:01] I,

[01:22:01] I thought that I thought this was definitely the right call.

[01:22:04] Um,

[01:22:07] I mean,

[01:22:08] even like you,

[01:22:09] you messed up tiramisu,

[01:22:10] like,

[01:22:11] like you're done,

[01:22:13] but no,

[01:22:14] I think she will be a phenomenal baker.

[01:22:19] She is a phenomenal baker.

[01:22:21] And,

[01:22:21] uh,

[01:22:22] yeah,

[01:22:23] I think she'll get plenty of sponsors and,

[01:22:28] and assistance moving forward.

[01:22:30] And I,

[01:22:30] I don't think she'll have any,

[01:22:32] any lack of,

[01:22:33] of any of that.

[01:22:34] She's young.

[01:22:35] Yeah.

[01:22:35] That's not me.

[01:22:35] Like she's 18.

[01:22:36] Yeah.

[01:22:37] Yeah.

[01:22:38] She's the youngest one there in the tent.

[01:22:40] Yeah.

[01:22:40] I didn't know that.

[01:22:41] I realized that like in 10 years.

[01:22:44] Yeah.

[01:22:44] I didn't realize that Dylan was only 20.

[01:22:47] I was like,

[01:22:48] Oh my God.

[01:22:49] Like,

[01:22:50] I thought he was like,

[01:22:50] you know,

[01:22:50] his mid twenties,

[01:22:51] but,

[01:22:51] uh,

[01:22:52] he was definitely not.

[01:22:54] Yeah.

[01:22:54] She's,

[01:22:54] she's going to do great.

[01:22:56] I feel so old.

[01:22:58] Yeah.

[01:22:58] She's got so much ahead of her.

[01:23:01] Um,

[01:23:01] and I always,

[01:23:02] always admired her.

[01:23:04] Like I said,

[01:23:05] her presentation.

[01:23:06] It's just the,

[01:23:06] she's like,

[01:23:07] Oh,

[01:23:07] well I was inspired by this.

[01:23:09] And she just creates this like beautiful artwork,

[01:23:13] you know,

[01:23:14] with her bakes.

[01:23:15] And I just always admired that.

[01:23:16] So she's,

[01:23:17] I'm like,

[01:23:17] if you can do that at 18,

[01:23:19] like,

[01:23:19] I imagine like you're saying,

[01:23:21] Wendy,

[01:23:22] what,

[01:23:22] what you could do in like 10 years or something.

[01:23:24] Yeah.

[01:23:24] You know,

[01:23:24] if,

[01:23:25] if the,

[01:23:25] if she chooses to,

[01:23:26] I don't know.

[01:23:26] I think she,

[01:23:27] I think she's a dental student,

[01:23:29] like going to school for dentistry or something.

[01:23:31] So I don't know if,

[01:23:32] if this is just something fun for her to do and if she would,

[01:23:36] you know,

[01:23:37] decide to go in a,

[01:23:38] in a professional route.

[01:23:39] But I mean,

[01:23:39] she definitely could if she chose to,

[01:23:41] because she's obviously uber talented.

[01:23:46] So sad to see Samaya go.

[01:23:48] And then Dylan for the second time was named star Baker.

[01:23:53] I think also well-earned.

[01:23:54] I think he really,

[01:23:56] really got kind of focused after,

[01:23:58] you know,

[01:23:58] kind of struggling a little bit last week.

[01:24:00] And I think he himself was pretty close,

[01:24:03] you know,

[01:24:03] to being eliminated.

[01:24:04] He knew he was at the bottom,

[01:24:06] you know,

[01:24:07] last week and he really,

[01:24:09] really came through and got some high praise obviously.

[01:24:12] And,

[01:24:13] um,

[01:24:14] got star Baker.

[01:24:16] So,

[01:24:19] um,

[01:24:20] any,

[01:24:20] any other standout moments or funny lines or anything you want to call out

[01:24:26] from either episode?

[01:24:28] I,

[01:24:28] I'm just going to say that the,

[01:24:31] the,

[01:24:32] the Dylan,

[01:24:33] Allison,

[01:24:34] Noel scene about,

[01:24:36] Oh,

[01:24:37] we're a hundred.

[01:24:40] You guys are 50.

[01:24:42] I'm not 50.

[01:24:43] I'm in my forties.

[01:24:44] Well,

[01:24:44] no,

[01:24:45] but you together,

[01:24:47] you're average of 50.

[01:24:49] And like,

[01:24:49] Allison was so offended.

[01:24:51] I mean,

[01:24:51] yeah,

[01:24:52] playfully offended by that.

[01:24:54] It was,

[01:24:55] I,

[01:24:56] and it,

[01:24:56] I think that they captured the exact amount,

[01:25:00] like the exact right amount of that interaction because it was perfect.

[01:25:06] It was absolutely hysterical.

[01:25:09] I,

[01:25:10] and they didn't cut away too soon,

[01:25:11] but they gave plenty of it to,

[01:25:13] to do for you to chew and laugh on.

[01:25:16] And,

[01:25:16] and they just kept feeding you great lines.

[01:25:19] And it was,

[01:25:19] it was,

[01:25:20] it was,

[01:25:20] it was phenomenal.

[01:25:21] I thought it was funny when they said desserts spelled backwards is stressed because it's usually us putting it the other way around.

[01:25:35] Yeah,

[01:25:35] it was,

[01:25:37] this one had a,

[01:25:38] this one had a good,

[01:25:39] a good few interactions that were comical.

[01:25:44] There was during episode six for autumn week,

[01:25:48] there was a moment.

[01:25:51] Noel was talking to Jill and the previous episode,

[01:25:56] she had won star Baker.

[01:25:57] So he's,

[01:25:58] he's talking with her and he's like,

[01:25:59] so how's it feel?

[01:26:01] You know,

[01:26:01] you're,

[01:26:01] you're star Baker,

[01:26:03] you know?

[01:26:03] And she's like,

[01:26:04] oh yeah,

[01:26:05] yeah.

[01:26:05] You know,

[01:26:05] it's pretty,

[01:26:06] pretty good feeling.

[01:26:07] And then Dylan's like at the station right behind her.

[01:26:09] And he,

[01:26:09] he just kind of looks over at Dylan and he's like,

[01:26:11] remember those days,

[01:26:12] you know,

[01:26:13] like,

[01:26:15] I just,

[01:26:16] it just made me giggle.

[01:26:17] It was just like,

[01:26:18] so deadpan.

[01:26:19] Like,

[01:26:20] yes,

[01:26:20] they're getting real comfy with each other.

[01:26:22] You're not,

[01:26:23] you're not good anymore.

[01:26:24] I,

[01:26:25] I,

[01:26:25] this wasn't in the,

[01:26:27] uh,

[01:26:27] I'm just going to use just because I have to share it.

[01:26:32] Um,

[01:26:32] this is from televisions.org.

[01:26:36] Uh,

[01:26:37] I'm not sure if it is a,

[01:26:38] uh,

[01:26:40] this is just a summary of all of the judging.

[01:26:42] Uh,

[01:26:43] of the spotted dicks.

[01:26:44] Uh,

[01:26:46] anyway,

[01:26:46] let's see,

[01:26:47] who's desserts are a Sue wheat and who got dicked over.

[01:26:51] Sumaya,

[01:26:52] Sumaya,

[01:26:53] her dick is raw and stodgy.

[01:26:56] Alien,

[01:26:57] the caramel is okay with the dick is glutinous.

[01:27:01] Jill,

[01:27:01] the dick is stodgy.

[01:27:03] The cream is scrambled egg and the caramel isn't dark enough.

[01:27:06] Christian,

[01:27:07] the caramel is too pale,

[01:27:08] but the dick itself is lovely.

[01:27:11] Georgie,

[01:27:11] the dick sponge is lovely.

[01:27:12] The caramel is good.

[01:27:13] And Dylan,

[01:27:14] the lightest,

[01:27:15] nicest dick of them all.

[01:27:16] And good cream too.

[01:27:17] too.

[01:27:20] I had to share because I was,

[01:27:23] you know,

[01:27:24] actively giggling.

[01:27:25] Well,

[01:27:26] I was just kind of glancing through and,

[01:27:28] uh,

[01:27:29] that was pretty,

[01:27:30] that was great.

[01:27:31] Loved it.

[01:27:35] Oh gosh.

[01:27:37] Well,

[01:27:37] on that note,

[01:27:38] um,

[01:27:39] next week are the quarterfinals.

[01:27:42] We're,

[01:27:43] we're really getting down to the last remaining bakers.

[01:27:47] Anyone wanting to go for any predictions?

[01:27:54] Why?

[01:27:54] I just think it could be any of them.

[01:27:56] You,

[01:27:57] you guys have said it repeatedly.

[01:27:59] I,

[01:28:00] I was,

[01:28:01] you know,

[01:28:02] ballsy enough to pick out a few people that I think all three of them are gone

[01:28:06] now.

[01:28:07] And,

[01:28:07] uh,

[01:28:08] I think I might've mentioned Jill.

[01:28:09] Um,

[01:28:10] and,

[01:28:11] and so she's still around,

[01:28:12] but like,

[01:28:14] like you said,

[01:28:14] like each,

[01:28:15] each person can just have a bad week.

[01:28:17] Or,

[01:28:18] so here's one thing that I will,

[01:28:21] I will kind of,

[01:28:22] we,

[01:28:23] we talk about how good these bakers are.

[01:28:25] And I think that they are,

[01:28:26] I absolutely agree that they are,

[01:28:28] but I will also add that by this point on many other seasons,

[01:28:38] basically showstoppers are nothing but perfect.

[01:28:41] And they're just,

[01:28:42] and they're having to like nitpick against one to another,

[01:28:45] but on,

[01:28:46] yeah,

[01:28:47] on,

[01:28:48] on,

[01:28:48] on last,

[01:28:48] this episode and last episode,

[01:28:50] like we,

[01:28:51] like they had things that were really wrong with their showstoppers or the

[01:28:56] things that they've practiced or the things that they,

[01:28:59] you know,

[01:28:59] had the opportunity to practice.

[01:29:01] And,

[01:29:01] and again,

[01:29:02] maybe part of that was Samaya's inexperience or,

[01:29:06] um,

[01:29:07] or,

[01:29:07] you know,

[01:29:08] somebody trying something and,

[01:29:09] you know,

[01:29:10] Jill forgetting the baking powder.

[01:29:13] Uh,

[01:29:13] you know,

[01:29:14] it's,

[01:29:14] it's unfortunate.

[01:29:15] And I understand that wasn't a showstopper,

[01:29:17] but,

[01:29:18] um,

[01:29:19] but it's just like,

[01:29:20] it just,

[01:29:21] it,

[01:29:21] it's crazy that,

[01:29:22] that they're so good.

[01:29:25] And yet I feel like,

[01:29:27] and I could be wrong.

[01:29:28] I could be wrong,

[01:29:28] but,

[01:29:30] I feel like by this point in other seasons,

[01:29:33] everything's been basically perfect.

[01:29:35] And they're just having to,

[01:29:36] to,

[01:29:37] to kind of slice,

[01:29:38] like get them down to the,

[01:29:40] the nitty gritty in order to pick a person who has to go home.

[01:29:46] That is definitely where I think we're,

[01:29:48] we're going to have to start getting with the level of talent that's,

[01:29:52] that's left.

[01:29:53] Unless someone just does have just a really bad week and it's really obvious,

[01:29:58] you know,

[01:29:59] yeah,

[01:29:59] that,

[01:30:00] that tanked,

[01:30:01] that was not good,

[01:30:02] you know,

[01:30:02] whatever,

[01:30:03] whether it's signature technical or a showstopper.

[01:30:07] Um,

[01:30:08] if they're all really good,

[01:30:10] then they do have to start really getting down to like critiquing every little fine line,

[01:30:16] any tiny little imperfection in their bakes is what it's going to come down to.

[01:30:22] Um,

[01:30:22] yep.

[01:30:24] I'm really looking forward to that.

[01:30:26] Actually.

[01:30:26] I'm really looking forward to them having to like,

[01:30:30] Oh man,

[01:30:31] it's,

[01:30:31] it's razor thin.

[01:30:33] It's,

[01:30:33] uh,

[01:30:34] those are,

[01:30:34] those are the ones you're just,

[01:30:35] you feel so stressed even because everything you're like,

[01:30:38] no,

[01:30:39] they can't possibly send this person home or this person home or literally anybody because

[01:30:43] they can't,

[01:30:44] because it was all perfect.

[01:30:46] Right.

[01:30:46] And then they have to go through that and do that.

[01:30:49] They do.

[01:30:49] Like everyone deserves to be there,

[01:30:51] but someone obviously has to go home.

[01:30:53] So they have to get down to that level of,

[01:30:56] you know,

[01:30:58] well that there was a slight crack here or it was just not quite,

[01:31:02] you know,

[01:31:03] that's what I mean.

[01:31:04] Like really,

[01:31:05] aliens cracks.

[01:31:06] Like that wouldn't have flown.

[01:31:08] Like that would have been like a,

[01:31:10] Oh,

[01:31:11] that's a,

[01:31:11] but,

[01:31:12] but everybody else,

[01:31:13] not everybody,

[01:31:13] a lot of other people also had things that went wrong.

[01:31:17] Right.

[01:31:18] And that's kind of,

[01:31:18] that's kind of,

[01:31:20] yeah.

[01:31:20] Yeah.

[01:31:20] So I,

[01:31:21] but like,

[01:31:21] that's where I'm like,

[01:31:22] they're so good yet.

[01:31:25] Making such questionable choices sometimes between either flavors or baking times or whatever

[01:31:32] outside of the technical,

[01:31:33] obviously the technical is the technical,

[01:31:35] but.

[01:31:38] Yeah.

[01:31:39] It'll be interesting.

[01:31:40] There's only five left.

[01:31:41] So they've,

[01:31:42] they've really got a,

[01:31:44] well,

[01:31:44] we got a focus.

[01:31:46] Um,

[01:31:47] and I,

[01:31:47] I,

[01:31:47] I stink at,

[01:31:49] at predictions,

[01:31:50] but I mean,

[01:31:51] I really do think Dylan is definitely,

[01:31:53] and now,

[01:31:53] especially when I was Samaya gone this week.

[01:31:56] Um,

[01:31:57] cause I really feel like,

[01:31:58] I mean,

[01:31:58] everyone's really good,

[01:31:59] but you know,

[01:32:00] they,

[01:32:00] those two,

[01:32:01] I feel like are usually a little more adventurous with their flavor.

[01:32:05] Um,

[01:32:06] they really do bring out some great,

[01:32:09] um,

[01:32:10] artistic,

[01:32:12] um,

[01:32:12] elements to,

[01:32:14] to their bakes.

[01:32:15] And with,

[01:32:16] with Samaya now having been eliminated this week,

[01:32:19] you know,

[01:32:20] I feel like Dylan is definitely one,

[01:32:22] one to watch.

[01:32:24] Um,

[01:32:25] Georgie,

[01:32:26] you know,

[01:32:26] I think,

[01:32:27] you know,

[01:32:28] might make it to the finals as well.

[01:32:30] Um,

[01:32:31] and that's about all I'm willing to risk as far as,

[01:32:34] the prediction.

[01:32:36] Yeah.

[01:32:36] I,

[01:32:37] I just think it could be any of them.

[01:32:40] I feel like maybe Ilion has been the more off than the others,

[01:32:47] but Jill,

[01:32:49] I think is the dark horse to watch.

[01:32:50] She's really pulled it out.

[01:32:53] And Georgie and Dylan also excellent.

[01:32:56] I,

[01:32:56] I really think it could be any of them.

[01:32:59] I'm just saying Christian,

[01:33:01] Christian needs to watch out for his questionable choices.

[01:33:04] Yeah.

[01:33:05] Yeah.

[01:33:06] Yep.

[01:33:07] Yeah.

[01:33:08] I agree.

[01:33:10] But I,

[01:33:11] I really do sound like he's been such a,

[01:33:13] so amazing that like visually and so,

[01:33:16] so much stuff is,

[01:33:17] of his has been spot on or phenomenal.

[01:33:20] No,

[01:33:20] I mean,

[01:33:21] he's still here.

[01:33:22] Yeah.

[01:33:23] You know,

[01:33:23] so he's,

[01:33:25] he's doing something right again with this amount of talent,

[01:33:29] you know,

[01:33:32] he's still here.

[01:33:33] So he's,

[01:33:34] he's definitely doing something,

[01:33:35] something still right,

[01:33:36] but yeah,

[01:33:36] he does need to be careful.

[01:33:38] Hopefully he lays off the rose.

[01:33:42] Yes.

[01:33:42] For the remaining episodes.

[01:33:46] So.

[01:33:47] Any other notes or comments about either,

[01:33:54] either episode?

[01:33:54] I'm good.

[01:33:55] No,

[01:33:56] I'm good too.

[01:33:57] All right.

[01:33:59] Excellent.

[01:33:59] I think that's a good place to wrap that.

[01:34:03] We did get one piece of feedback.

[01:34:07] I'll just,

[01:34:07] I'll go ahead and read that from friend of the podcast,

[01:34:11] Karen.

[01:34:12] She,

[01:34:12] she says,

[01:34:13] sorry,

[01:34:14] I've laughed with my feedback,

[01:34:15] but I've been listening to you guys every week.

[01:34:17] Thanks,

[01:34:18] Karen.

[01:34:18] I was so sad to see Mike and Andy leave,

[01:34:21] but impressed with Dylan and Jill's recent victories.

[01:34:24] Noel's joke to Dylan about,

[01:34:25] you remember what it's like to be star Baker?

[01:34:28] It was too funny.

[01:34:29] Although it was difficult to see Dylan and struggle this week.

[01:34:32] I so wanted a spice ginger park in after watching this episode.

[01:34:36] I'm glad Samaya Noel hashed things out this week too,

[01:34:39] since she was indeed salty with him last week.

[01:34:42] I'm glad that Samaya got star Baker.

[01:34:44] I thought Jill's showstopper looked exquisite too.

[01:34:48] Oh,

[01:34:48] Nellie,

[01:34:49] the energy in the tail will be different going forward.

[01:34:51] Her energy is bright and infectious,

[01:34:53] and I'm sure we'll all remember her positivity for years to come.

[01:34:57] She's right.

[01:34:57] It's not about winning,

[01:34:58] but enjoying one's time on the show.

[01:35:00] Nellie for MVP.

[01:35:02] Definitely.

[01:35:03] Hell yeah.

[01:35:04] Yeah.

[01:35:04] She's going to be the fan favorite.

[01:35:07] Absolutely.

[01:35:09] Thanks,

[01:35:09] Karen.

[01:35:10] Karen.

[01:35:10] That was really great.

[01:35:12] If anyone would like to leave a message,

[01:35:15] we normally put out,

[01:35:17] I don't think I did it this week.

[01:35:19] So my bad.

[01:35:20] It's been one hell of a week.

[01:35:22] It's all I'll say,

[01:35:24] but there's,

[01:35:25] there's so many ways to leave us feedback and we'll tell you all the ways

[01:35:28] that you can contact us.

[01:35:29] If you would like to leave some feedback.

[01:35:32] So for next week,

[01:35:34] as I mentioned,

[01:35:35] next week's the quarter finals.

[01:35:36] I can't believe it.

[01:35:37] So we're going to be covering eight.

[01:35:40] Seventies week.

[01:35:41] What do you think we're going to see for seventies week?

[01:35:44] Tax mix.

[01:35:48] I don't have a clue.

[01:35:51] I love when they do these fun themes.

[01:35:52] That's the only thing I can think about.

[01:35:53] Yeah.

[01:35:54] I mean,

[01:35:54] shag carpeting,

[01:35:56] like cakes.

[01:35:57] Um,

[01:35:59] yes.

[01:36:01] I think I have to cook them in like avocado colored ovens and stuff.

[01:36:04] I was going to say like brown wooded paneling.

[01:36:08] Yeah.

[01:36:09] A lot of plaid.

[01:36:11] Yeah.

[01:36:11] Everything tan and plaid.

[01:36:14] They should decorate the tent in like seventies.

[01:36:17] Yeah.

[01:36:18] I can't wait to see Noel's outfit next week.

[01:36:22] I mean,

[01:36:23] yeah,

[01:36:23] pretty much wears,

[01:36:24] by the way,

[01:36:25] I did love his sweater.

[01:36:26] This.

[01:36:26] Uh,

[01:36:27] In dessert week.

[01:36:29] Yeah.

[01:36:29] I can't remember specifically what I said,

[01:36:31] but I remember reading and I was like,

[01:36:33] that's awesome.

[01:36:34] Yeah.

[01:36:35] He always has,

[01:36:37] um,

[01:36:37] just the most unique jumpers for sure.

[01:36:43] All right.

[01:36:44] Um,

[01:36:44] so if you do want to write in or leave us a message,

[01:36:46] you can find all of our contact information at podcast.com.

[01:36:52] While you're there,

[01:36:53] be sure to check out our other shows.

[01:36:56] What's what do you,

[01:36:57] if you guys been watching,

[01:36:59] I've been watching bake off.

[01:37:01] Um,

[01:37:02] um,

[01:37:02] and that's basically it.

[01:37:06] Like,

[01:37:06] uh,

[01:37:06] that's not true.

[01:37:07] Um,

[01:37:08] so,

[01:37:09] uh,

[01:37:10] podcast.

[01:37:11] Oh no,

[01:37:12] it's been mostly politics now,

[01:37:15] like podcast wise.

[01:37:16] So I have,

[01:37:18] I'm,

[01:37:19] I'm sadly lacking on a lot of other TV show watching.

[01:37:23] Well,

[01:37:24] I've been watching the,

[01:37:26] um,

[01:37:27] walking dead,

[01:37:28] the book of Carol.

[01:37:30] And I've been enjoying that.

[01:37:32] I just finished the season finale.

[01:37:36] And I think I've got a bunch of those podcasts to catch up on.

[01:37:41] So I'm looking forward to that.

[01:37:43] Nice.

[01:37:44] How about you,

[01:37:44] Rima?

[01:37:46] You know,

[01:37:47] I'm,

[01:37:47] I'm pretty behind on,

[01:37:50] um,

[01:37:51] my podcasts for sure.

[01:37:53] And I'm still,

[01:37:54] um,

[01:37:55] I started another kind of unofficial rewatch of rings of power again,

[01:37:59] like my third time.

[01:38:02] I can't believe you.

[01:38:04] I'm wearing,

[01:38:05] I'm sporting,

[01:38:06] uh,

[01:38:07] Zaurang.

[01:38:09] Galladrio.

[01:38:10] Sure.

[01:38:11] Right now.

[01:38:12] The audience can't see,

[01:38:13] but,

[01:38:14] um,

[01:38:15] yeah,

[01:38:16] it's again,

[01:38:17] unofficial.

[01:38:17] I've,

[01:38:18] I've almost been too busy,

[01:38:19] you know,

[01:38:19] been trying to like pick up on more reading and stuff too.

[01:38:22] Cause there's a lot of things that I want to add to my reading list.

[01:38:25] And I'm like,

[01:38:25] you've,

[01:38:25] you have to start like reading it to like knock these things out.

[01:38:30] So haven't actually been watching a whole lot this last week or two,

[01:38:33] but I do need to get caught up on so many things.

[01:38:37] Um,

[01:38:39] so that way I can go listen to all the podcasts.

[01:38:42] Yep.

[01:38:43] Yep.

[01:38:44] And go subscribe,

[01:38:45] uh,

[01:38:46] to strange indeed,

[01:38:47] uh,

[01:38:47] leave a review for us,

[01:38:48] um,

[01:38:50] on strange indeed at,

[01:38:52] uh,

[01:38:53] for strange indeed on Apple podcasts.

[01:38:55] Yeah.

[01:38:56] Be nice.

[01:38:57] That'd be great.

[01:38:59] On your marks,

[01:39:01] get set.

[01:39:04] Bake.

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