317 "70's Week" GBBO Collection 12 E8

[00:00:00] Hmm? Ah!

[00:00:03] Hmm.

[00:00:04] Podcast to go!

[00:00:13] Hey everyone! Welcome to our bonus edition of Strange Indeed, dedicated to the Great British Baking Show. I'm Rima.

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

[00:00:20] And I'm Greg.

[00:00:22] In this episode, we're covering Great British Baking Show Collection 12, Episode 8, 70s Week.

[00:00:29] Woohoo!

[00:00:32] Do the... get some dancing going like Allison was trying to...

[00:00:36] It's like every time, every five minutes or so, she was like, you want to dance? Let me get some dancing going. You know what we can do in five minutes, we can dance.

[00:00:43] Nobody wanted to do it.

[00:00:45] Nobody. Nobody joined her fun.

[00:00:47] Mm-hmm.

[00:00:50] Before we jump into 70s Week, so it was a lot of fun to be had in this episode, but let's do a quick revisit of where we were last week for Dessert Week.

[00:01:00] Um, so last week, Dylan won Start Baker.

[00:01:04] Um, he had done really, really well with his meringue nests and his concrete box tiramisu, and he also got first in the technical.

[00:01:13] So he definitely won them over with his bakes and came out with his second Start Baker, um, of the week.

[00:01:20] And then, unfortunately, we had to say goodbye to Samaya.

[00:01:24] Um, it just was not her week.

[00:01:26] She had a couple... couple of just mistakes here and there.

[00:01:30] Um, and unfortunately, in this show, which I'm pretty sure someone said, you know, you definitely don't want to be at the bottom at any time.

[00:01:37] Uh, because everyone is so, so good, uh, right now.

[00:01:41] And unfortunately, she, she had to go home.

[00:01:43] So we're really sad to say goodbye to Samaya.

[00:01:46] Um, but definitely happy to have another week of Bake Off to talk about with 70s Week.

[00:01:51] What did you guys think of this episode?

[00:01:53] Pretty fun, I thought.

[00:01:55] Yeah, getting down to the wire.

[00:01:58] I know.

[00:01:59] It really is.

[00:02:01] Yeah.

[00:02:02] Just a few left.

[00:02:04] It's like my notes of bakers get shorter and shorter and shorter.

[00:02:08] And it's like, oh man.

[00:02:09] Yeah.

[00:02:10] Yeah, I was able to fit all of mine on one page.

[00:02:12] And I was like, oh.

[00:02:13] Oh, wow.

[00:02:14] That's not, that's not often.

[00:02:17] No.

[00:02:18] Yeah.

[00:02:19] List is getting shorter.

[00:02:20] It was the, uh, semi, semi-quarter finals, uh, here.

[00:02:24] So, um, well, this week was 70s Week.

[00:02:28] You know, I, I was born in the 70s, but I don't remember a lot about the 70s.

[00:02:34] I look at pictures of, and I'm like, oh my gosh, why did my mother dress me that way?

[00:02:39] Oh my gosh.

[00:02:39] And that's about like, you know, like, why were we forced to wear those things?

[00:02:43] I was a kid in the 70s.

[00:02:45] Yeah.

[00:02:46] Yeah.

[00:02:46] It's funny though, because a lot of the color choices they picked didn't, it's not what I would

[00:02:52] think of for the 70s.

[00:02:54] Like, the pink and green cakes, to me, that's more 80s.

[00:02:58] Like, preppy.

[00:03:00] Yeah.

[00:03:01] Especially early 80s.

[00:03:02] Yeah.

[00:03:02] Mm-hmm.

[00:03:03] Yeah.

[00:03:04] I was.

[00:03:05] Specifically Georgie's, uh, Georgie's showstopper that I think what they were pointing out with

[00:03:13] regard to the 70s was like all of the clamshells and the bows.

[00:03:18] The piping or?

[00:03:18] Yeah, the piping style choices.

[00:03:21] I think that's what she was, having said that, her cake and Dylan's cake were almost the exact

[00:03:26] same color.

[00:03:27] So, it very well may be a very British 70s color.

[00:03:31] And that was a popular color.

[00:03:34] Like, for, like, I remember people had like seafoam green shingles and things like that.

[00:03:41] You know, back in the 70s, because I think we had a house that had very seafoam green siding

[00:03:50] and we got it replaced.

[00:03:53] I don't blame you.

[00:03:54] Yeah.

[00:03:55] And that was put up in the 70s.

[00:03:57] The, uh, I think that Christiane's showstopper color palette was what I classically would,

[00:04:03] like the, the red and the orange and the brown.

[00:04:07] Yes.

[00:04:08] It looks hideous, but.

[00:04:10] Oh, absolutely.

[00:04:10] It was absolutely classic to the.

[00:04:12] Someone thought it looked good at one point.

[00:04:15] I don't understand.

[00:04:17] Like people talk to them and say that I don't understand style.

[00:04:20] You're right.

[00:04:20] Because I don't see how that could possibly have been, uh, like, oh, these colors clash

[00:04:26] completely.

[00:04:27] Sounds good.

[00:04:28] Let's put them all together.

[00:04:30] Yeah.

[00:04:30] Right.

[00:04:31] Next to each other in a zigzag pattern.

[00:04:35] Shag carpet or like a burnt orange kind of shag carpet or putting, I just.

[00:04:43] I remember Brian and I were looking for houses in the early two thousands and we toured this

[00:04:49] house, which was a really big house and it had a lot of rooms and, but it was like, it had

[00:04:56] been lost in the seventies.

[00:04:58] And I mean, shag carpet all around every single room had different psychedelic wallpaper.

[00:05:05] I remember we went with our oldest and we were walking down the stairs and the stairwell had,

[00:05:13] um, naked, like naked people.

[00:05:16] It was wallpaper with naked people.

[00:05:19] And it was like my kid.

[00:05:21] Kama Sutra.

[00:05:22] I was like, oh my God.

[00:05:26] I think like that story had some, uh, or that house had some stories to tell.

[00:05:29] Yeah.

[00:05:30] Like every.

[00:05:30] Something's happened there.

[00:05:31] Every floor, every wall, every ceiling would have had to be replaced.

[00:05:38] That's too funny.

[00:05:39] We did not buy it.

[00:05:40] Yeah.

[00:05:41] You guys, you guys were, you know, remember a bit of the seventies.

[00:05:44] I was alive for like nine months of the seventies.

[00:05:47] So I definitely don't remember anything, but I remember the aftermath of the seventies being

[00:05:55] that every house had wood paneling in the house, wood wainscoting or fake wood wainscoting.

[00:06:03] Yeah.

[00:06:04] The, uh, a mono refrigerator that was like a beige with chrome handles.

[00:06:10] Yep.

[00:06:10] Um, like.

[00:06:11] Fake brick on the outside.

[00:06:13] That was a big thing they did to houses.

[00:06:16] Fake brick, but only like partial fake brick.

[00:06:18] It would, it would be like a part of one front of the wall.

[00:06:22] And yeah.

[00:06:23] Like I, like, I look back and I just go, well, but why, why?

[00:06:27] Right.

[00:06:28] I don't understand.

[00:06:29] Yep.

[00:06:31] Yeah.

[00:06:32] So, so yeah, I like, but I think that they did a really good job incorporating the themes.

[00:06:41] Oh, for sure.

[00:06:42] Of the stereotypical seventies.

[00:06:44] Mm-hmm.

[00:06:45] Yeah, for sure.

[00:06:46] I thought so too.

[00:06:48] Um, well, let's get started with the signature bake, which the bakers were asked to create a

[00:06:55] decorative stack of perfect profiteroles.

[00:06:58] Um, it looked very yummy, looked like just a basic stack of shoe buns with some yummy, uh,

[00:07:05] fillings, uh, that looked quite delicious.

[00:07:08] Um, I think I would have eaten all of them.

[00:07:11] Although I think a couple we would have gotten, uh, you know, like Paul said, had to walk home,

[00:07:16] uh, as there were some, some boozy ones for sure.

[00:07:20] Yeah.

[00:07:21] So I'm very interested.

[00:07:23] There were, um, like, I feel like that's something that we still see here and would still

[00:07:29] be in a bakery here.

[00:07:32] Yeah.

[00:07:32] Even in the U S especially holiday time.

[00:07:35] Um, yeah, for sure.

[00:07:37] Mm-hmm.

[00:07:38] Yeah.

[00:07:39] I thought they were really beautiful.

[00:07:41] Uh, and, and I liked the different ideas.

[00:07:45] One of my favorites was Christian's.

[00:07:47] Um, I got shoe babe.

[00:07:51] I thought his flavors.

[00:07:52] He's been so good.

[00:07:53] Yeah.

[00:07:53] Yeah.

[00:07:54] I thought his flavors sounded really, really good.

[00:07:56] And I was really rooting for him because I, he struggled his first set of shoe buns in

[00:08:03] the oven went flat.

[00:08:05] Uh, when, when, when he, when he pulled them out of the oven though, I looked and I'm like,

[00:08:09] well, they don't look that flat.

[00:08:11] Uh, Peru had said that like macarons and I'm like, well, they don't look that flat, but I

[00:08:16] mean, we only got a quick look at them.

[00:08:18] So maybe I just didn't get the full look, but I was like, they don't look that bad.

[00:08:21] Maybe you should leave them just in case he needs some extras or something to put on

[00:08:24] the bottom or whatever, but he had to remake them.

[00:08:27] And, you know, anytime you see a baker having to redo something, you just always like, Oh,

[00:08:33] uh, what's going to happen here.

[00:08:35] But he, he hustled and he put it together.

[00:08:37] Dylan came over to help, which I thought again, you know, we've talked multiple times how the

[00:08:42] bakers come help each other.

[00:08:43] And I loved that, that he just got hands on and, and helped him and he, and he did well,

[00:08:49] he, he pulled it off.

[00:08:51] Yeah.

[00:08:51] I think he salvaged it very nicely.

[00:08:53] I was worried about him when he first had to redo his shoe.

[00:08:59] Um, his flavors sounded like they would be amazing.

[00:09:03] Chocolate cherry and chantilly cream.

[00:09:06] Yes, please.

[00:09:07] I, I dig on some chantilly cream.

[00:09:10] Like the light cream is, and especially with the, the textured, uh, cause it's so airy.

[00:09:18] Like, like, Oh man.

[00:09:20] So, so good.

[00:09:22] And I'm not a big fan of custard or like Boston cream.

[00:09:26] Right.

[00:09:27] Chantilly is me all the way.

[00:09:29] Oh yeah.

[00:09:30] I mean, chantilly cream is, is probably my, my favorite of the, the, uh, because like I said,

[00:09:37] because it's airier, but also a little thicker, it's got a little bit more substance to it,

[00:09:41] but it's not pudding.

[00:09:43] Um, and the, uh, and I thought that, uh, Christian and I didn't know what it was, but Kirsch,

[00:09:54] they were talking about Kirsch.

[00:09:55] Uh, and it's, it's like a brandy.

[00:09:59] Yeah.

[00:09:59] Like her.

[00:10:00] Yeah.

[00:10:00] And, and if it, if you were putting that much liqueur into, into these, like I can see where

[00:10:08] these would be very, very boozy.

[00:10:10] I mean, Georgie at one point said she got an entire bottle of Kirsch.

[00:10:13] I know.

[00:10:14] Yeah.

[00:10:15] Oh my gosh.

[00:10:16] Um, yeah.

[00:10:17] Like I, and I, I can, I can appreciate it.

[00:10:21] I can appreciate the, the ballsiness it takes to, to do that.

[00:10:24] Um, I'm hoping that that's not just pandering to Prue or the judges, but, um, uh, I think

[00:10:32] that the black forest is popular.

[00:10:35] Uh, I think it's a classic flavor combination.

[00:10:38] I mean, I guess that's kind of, that was what the showstopper was, right?

[00:10:43] You had to make a, uh, a version of a black forest.

[00:10:48] Was it a ghetto?

[00:10:50] A ghetto.

[00:10:51] Okay.

[00:10:51] A ghetto.

[00:10:52] I don't think it had to be black forest.

[00:10:54] Oh, okay.

[00:10:54] I think, I think maybe I, I kept hearing black forest ghetto and I thought that all three

[00:11:00] of the words went together as opposed to black forest and ghetto being.

[00:11:04] It was a 10 inch ghetto.

[00:11:07] Right.

[00:11:07] Yeah.

[00:11:08] And I think it was because we had two bakers that went with like a black forest flavors.

[00:11:12] So, but it wasn't a requirement, just the ghetto.

[00:11:15] Yeah.

[00:11:16] Um, part, but yeah.

[00:11:17] Yeah.

[00:11:18] Yeah.

[00:11:18] So Christian, he, he ended up doing black forest in the first one and in the last one.

[00:11:23] And, uh, so.

[00:11:25] Worked out.

[00:11:26] That one, that one was like the, I thought I did think that when he was cooking and Paul

[00:11:33] was like, that looks like a pile of poo in your, in your pan.

[00:11:38] And, uh, I was like, that really does.

[00:11:41] Just like the consistency of it.

[00:11:44] Yeah.

[00:11:44] Not good.

[00:11:46] Um, but again, you're not supposed to look at it until it's done.

[00:11:49] Right.

[00:11:50] It's a trust the process.

[00:11:51] Yeah.

[00:11:53] Yep.

[00:11:53] Um, I will say that while I don't think it looked like a droid, like Dylan's was the

[00:12:02] one that made me most interested to try specifically because all of those shoe buns look to me like

[00:12:09] donut holes, like regular glazed donut holes with caramel, like thin caramel drizzled over

[00:12:17] them.

[00:12:17] And the croquembouche style is, it seemed like he really kind of had the, not the right idea,

[00:12:26] but at least an idea that appeals to me using the caramel for the croquembouche, which we've

[00:12:32] seen a number of times on the, uh, you know, in, in seasons past.

[00:12:37] I guess I didn't think it was supposed to look like a droid.

[00:12:40] I thought he was just taking some elements from it because I don't, I don't think it was supposed

[00:12:47] to look like a droid.

[00:12:48] Do you?

[00:12:49] I thought that was what somebody, I thought that was what Noel had said.

[00:12:51] I just thought he was taking some of the elements from it.

[00:12:55] I thought it looked really cool, but I thought it was more supposed to be abstract.

[00:12:59] Oh, okay.

[00:13:00] Like definitely droid inspired.

[00:13:03] Got it.

[00:13:04] Okay.

[00:13:04] But, but that was just my thought.

[00:13:07] Like if you were going to make an R2D2 or something like that, I don't think that's the shape you'd

[00:13:14] go for.

[00:13:15] Oh yeah.

[00:13:15] No, I wasn't suggesting that it was supposed to look like a particular droid.

[00:13:19] Oh, okay.

[00:13:20] Just like a droid in general.

[00:13:21] Yeah.

[00:13:22] I thought I did think that him using the colored caramel, um, and then they were talking about,

[00:13:29] I can't remember what they were saying that, uh, that he was like this.

[00:13:33] And he was like, yeah, but that doesn't burn your fingers when you're putting it all together.

[00:13:39] Yeah.

[00:13:39] Yeah.

[00:13:40] I kind of thought it was, I loved that he's 20 years old and he immediately, what he thinks

[00:13:47] of when he thinks of the seventies is Star Wars.

[00:13:50] Star Wars.

[00:13:52] That was funny.

[00:13:55] I liked how he was willing to kind of risk.

[00:13:58] Mm-hmm.

[00:13:59] And, and, and everyone, I mean, everyone's was beautiful, you know, don't get me wrong,

[00:14:03] but everyone's looked the same where they had like this tower of shoe buns and he did something

[00:14:11] a little different and kind of pushed the envelope.

[00:14:14] I thought a little, I mean, I, I thought it looked really good and the flavors sounded really,

[00:14:20] really good too.

[00:14:21] So I really liked that he pushed, you know, himself and did something a little bit different.

[00:14:26] He still kind of had that like stack.

[00:14:29] Was that like an almond proline that was curved and holding up the, the, the top layer of those

[00:14:36] buns?

[00:14:40] It was a nougatine, right?

[00:14:42] A nougatine?

[00:14:43] I'm not.

[00:14:43] Nougatine?

[00:14:45] That's what I wrote down.

[00:14:46] Yeah.

[00:14:46] Nougatine.

[00:14:47] I'm not familiar with that.

[00:14:48] I don't, I know the name of it.

[00:14:49] I don't know what it is.

[00:14:50] Yeah.

[00:14:51] It looked.

[00:14:52] I mean, but it looked like it had like shaved nuts.

[00:14:53] Banana cream and nougatine.

[00:14:55] It looked like it had like shaved nuts in the, um, like in the nougatine.

[00:15:01] And, uh.

[00:15:02] Yeah, but I don't.

[00:15:02] And I was just like, man, that is a super.

[00:15:04] It was, it was a really cool, um, way to, to shape it.

[00:15:09] And nobody else was doing anything.

[00:15:12] And that's what I mean.

[00:15:13] Like, I thought it was a really, like, I don't know how many times you practice that,

[00:15:17] but you figured out how to do it and man, it looked really good.

[00:15:22] And yeah, those, those flavors.

[00:15:25] Sounded great.

[00:15:27] Yeah.

[00:15:28] And good enough to get him another handshake.

[00:15:31] Yes.

[00:15:32] Didn't we just talk about this?

[00:15:34] Handing out these things.

[00:15:36] And then Georgie and Jill are like, come on, man.

[00:15:40] What are you, what are you doing?

[00:15:42] Yeah.

[00:15:42] Yeah.

[00:15:42] Yes.

[00:15:44] Even Paul was annoyed at himself.

[00:15:48] But, you know, if they're earned, you know, but, but yeah, he's, it was funny seeing everyone else's reactions.

[00:15:56] Like, oh yeah, of course Dylan got it again.

[00:15:59] And so annoyed about it.

[00:16:02] But yeah, Dylan knocking it out of the park once again, in a signature.

[00:16:07] What did we think about Georgie's tribute to Freddie Mercury?

[00:16:11] I loved that.

[00:16:12] I'm a big queen Freddie Mercury fan.

[00:16:15] Loved that idea.

[00:16:16] What are your thoughts?

[00:16:17] The flavor of the coconut and white chocolate sounded amazing.

[00:16:22] Because I love white chocolate.

[00:16:24] I love white chocolate.

[00:16:25] I love dark chocolate.

[00:16:27] And.

[00:16:28] I loved the look of it.

[00:16:29] I thought it looked really neat.

[00:16:31] Yeah.

[00:16:32] It did look very, very neat.

[00:16:34] And the, the, and I get it.

[00:16:36] It's just chocolate in a mold.

[00:16:38] But I thought that the, it was very, very reminiscent of the classic Freddie Mercury pose.

[00:16:48] On the little thing on the top.

[00:16:50] Yeah.

[00:16:51] That was really nice.

[00:16:53] And they loved her flavors as well.

[00:16:56] They said that they worked beautifully.

[00:16:58] So, so high praise.

[00:17:00] She did well with hers as well.

[00:17:02] And then Aline had an ode to the 70s Afro.

[00:17:06] And it was really colorful, which I loved.

[00:17:10] I thought she had some great classic, like 70s colors.

[00:17:14] But she did struggle with her structure.

[00:17:19] Which, such a bummer.

[00:17:23] Yeah.

[00:17:23] And it started out, it was really straight.

[00:17:26] And everything seemed to be okay.

[00:17:28] And I guess it was just everything settling.

[00:17:31] Didn't settle well.

[00:17:33] Sorry.

[00:17:34] I was just gonna say, yeah, that's what seemed to have happened.

[00:17:35] Cause she's like, I don't know what happened.

[00:17:36] It was, it was straight.

[00:17:37] You know, what happened?

[00:17:38] It's now leaning, like leaning tower of peace over here.

[00:17:42] Yeah.

[00:17:43] I think what Paul had said was that, was that because the balls were so big, the shoe

[00:17:49] buns were so big.

[00:17:50] And then you put the patisserie on the inside.

[00:17:52] Patisserie?

[00:17:53] Crème pat.

[00:17:54] Yeah.

[00:17:55] Crème patisserie.

[00:17:55] Yeah.

[00:17:56] You put the patisserie on the inside and then all that moisture just over time will make

[00:18:03] it collapse on itself.

[00:18:04] Hmm.

[00:18:05] That makes sense.

[00:18:06] But I wanted to try her very specifically.

[00:18:08] I, the hazelnut, amaretto and brown butter.

[00:18:12] Yes.

[00:18:12] Like that, that one, the other one was like raspberry and white chocolate and that would

[00:18:16] obviously be delicious as well.

[00:18:17] But I wanted to try the, the, that hazelnut one is, I do love me some brown butter.

[00:18:25] I liked her work with isomalt.

[00:18:27] I thought that was really nice.

[00:18:29] Her colors were incredibly beautiful and they loved her taste and flavors.

[00:18:34] I think it just, just the, the stack, I guess, just didn't work out.

[00:18:42] Yeah.

[00:18:42] And that's, that's half of it.

[00:18:44] You know, they, they do.

[00:18:46] And I think I said it last week.

[00:18:47] So I'll repeat myself that, you know, they, they will always go to your flavors first.

[00:18:53] But, you know, it is important that, you know, you're able to, cause it's part of your

[00:18:57] skill, right?

[00:18:58] That's part of showing your, your skillset and making sure that if you have some type of

[00:19:02] structure, something stacked on top of each other that it, it, it stays.

[00:19:08] And so that did not work out well.

[00:19:11] And like you said, she always comes through with her flavors.

[00:19:13] I don't think they've ever come to her and, you know, and I could be misremembering, but

[00:19:19] it feels like overall for the most part, they always really do love her flavors, but she

[00:19:24] has struggled.

[00:19:25] This isn't her first episode where she's kind of struggled a little with, you know, when

[00:19:28] they're putting something together and it either not staying or doesn't falls apart

[00:19:34] later.

[00:19:35] So it was really unfortunate.

[00:19:36] Cause again, you, you, at this point you cannot afford, you know, these small mistakes, but

[00:19:42] it was absolutely beautiful and a wonderful idea.

[00:19:44] Uh, and I thought it looked really good despite it leaning over a little bit.

[00:19:49] I feel like alien, as you said, all of her flavors are always spot on.

[00:19:56] I think that she has struggled with the bakes specifically like the pastries and whatnot, not

[00:20:05] struggled in overall, but like where she's had things that have fallen apart or whatever.

[00:20:11] It's because of the type, either the type of, of like, which I think she made a Genois, uh,

[00:20:18] and try to use it as a structure and just that choice made it.

[00:20:23] So the, in the concertina where it just became super dense.

[00:20:28] And, uh, I think that some of those choices did her in.

[00:20:34] And as you said, I think her flavors are always, her flavor combos are phenomenal.

[00:20:39] Um, but the, the baking part, uh, especially like you said, when, when you get down to,

[00:20:47] to five bakers, like it's, you're, you're not messing around.

[00:20:52] It could have, you could have five really wonderful things and it's the least wonderful.

[00:20:56] Right.

[00:20:57] Unfortunately.

[00:21:00] Yeah.

[00:21:01] No, no room for errors, um, at all.

[00:21:04] And, and I don't even think it was really anything in particular that she, that she did.

[00:21:08] I think it was just rotten luck, you know, honestly.

[00:21:13] Um, and then we have Jill's seventies Christmas tree.

[00:21:20] And I think that it was really good.

[00:21:23] Uh, but I think that they had wanted to maybe see a little bit more color, uh, from, from the

[00:21:30] Christmas tree.

[00:21:31] I thought it was really pretty and I didn't get why they said it was simple.

[00:21:34] Maybe the flavors were simple, but I thought it looked just as good as, as, um, most of

[00:21:40] the others.

[00:21:41] I, I'm a little confused by this.

[00:21:43] So on my second watch, I was like, she's got a ton of colors and whatnot in the ornaments

[00:21:53] and in the green, uh, maybe they're talking about, like, maybe they're saying that the,

[00:22:00] um, that the shoe buns were too pale.

[00:22:03] I mean, like, I was just, yeah.

[00:22:07] Like the bake needed a little bit more color as opposed to the, the decoration because,

[00:22:12] cause I was like, I don't, the first time I watched it, I was like, I don't get what they're

[00:22:16] talking about because yeah, I, it feels like that is very colorful.

[00:22:22] Yeah.

[00:22:22] I thought the same thing.

[00:22:24] And they, when they said it was simple, I had to think they were talking about the flavors.

[00:22:29] Right.

[00:22:30] And we didn't taste it, but I thought it looked pretty comparable to Dylan's and, um, and Georgie's.

[00:22:40] I didn't think it was, you know, I think Georgie's was probably the neatest.

[00:22:47] And Dylan's was probably like, just overall, the presentation was wowza.

[00:22:52] Right.

[00:22:53] And hers maybe, but just a tiny bit less, not, not a big difference.

[00:22:57] Yeah.

[00:22:58] I, when, at the end, when Paul was like, oh, well, don't forget Jill was last in the technical

[00:23:02] and her showstopper was, I was like, I don't remember.

[00:23:06] Like I, you talk about not being impressed with her showstopper or not her, uh, her signature.

[00:23:12] I was just like, I don't, what?

[00:23:14] I don't understand this great judging criteria.

[00:23:17] Dang it.

[00:23:18] Yeah.

[00:23:18] Me too.

[00:23:20] It's, it's so easy to be like the, uh, the armchair expert from, you know, this since we

[00:23:27] haven't tasted anything.

[00:23:29] Yeah.

[00:23:29] Yeah.

[00:23:31] Us and all of our qualifications.

[00:23:32] Right.

[00:23:33] As far as.

[00:23:34] I have eaten food.

[00:23:36] Uh, I have watched people make food on TV.

[00:23:40] So I think I'm well qualified.

[00:23:42] Absolutely.

[00:23:43] Same here.

[00:23:44] Same here.

[00:23:45] Same qualifications.

[00:23:48] I thought they were all stunning though.

[00:23:50] And I would just sit there.

[00:23:51] I, there's no way I could ever work on that set.

[00:23:54] Like be one of those behind the scenes, you know, with the, the mic or the camera or

[00:23:59] anything.

[00:24:00] I'd be sitting over there, like just plucking.

[00:24:03] Yeah.

[00:24:03] Those shoes right off, right off there.

[00:24:05] And golly.

[00:24:06] Oh, Christiane.

[00:24:08] You're, you're, you're not using these, right?

[00:24:09] You're throwing them in the bin.

[00:24:11] Okay.

[00:24:11] Well, before you throw them in the bin, I'm going to toss a couple over here and you throw

[00:24:15] the rest in the bin and then I'll, I'll video that, but just toss those over, over here.

[00:24:23] Just for good measure, you know?

[00:24:25] Yeah.

[00:24:27] Okay.

[00:24:28] The technical challenge.

[00:24:30] Oh, this, this, I want to make one of these.

[00:24:33] I know.

[00:24:35] It looks kind of simple, like simple enough that I might be able to make the ingredients.

[00:24:40] Yeah.

[00:24:40] Yeah.

[00:24:41] It's deceptive.

[00:24:42] I think.

[00:24:42] Yeah.

[00:24:43] I mean, but man, those, the caramelized bananas, like, oh my gosh.

[00:24:49] Like, I was just like, and then Paul talking about it at the beginning.

[00:24:53] I was like, oh my God, this is, this is so funny.

[00:24:56] Cause we were, weren't we just talking about this a couple of weeks ago?

[00:24:58] What is, what's the dessert that has flaming bananas?

[00:25:04] Bananas foster?

[00:25:06] Yes.

[00:25:06] Do you like that?

[00:25:07] Oh yeah.

[00:25:08] I mean, I, I love, I love, I mean, well, so I thought we were talking about the banoffee

[00:25:12] pie a couple of weeks ago because we were looking it up.

[00:25:15] I, I, I mistakenly kept thinking banoffee was bananas and coffee, but I'm wrong.

[00:25:21] Coffee.

[00:25:22] Coffee.

[00:25:23] Yeah.

[00:25:23] There you go.

[00:25:24] That makes more sense.

[00:25:25] As soon as they started doing it, I was like, no, I got that wrong.

[00:25:28] I think they did something and it escapes me.

[00:25:33] I'll have to look on, on a previous page, but I think for like pie week or something,

[00:25:38] there was something similar to a banoffee.

[00:25:40] Yeah.

[00:25:41] It wasn't the exact thing, but like a version.

[00:25:44] Yeah.

[00:25:44] Cause I feel like we had the conversation.

[00:25:47] I thought banoffee was this.

[00:25:49] Oh no, it was like this.

[00:25:50] So who's going to make, make a banoffee now.

[00:25:53] I vote you, Wendy.

[00:25:55] Okay.

[00:25:56] No, I'll, I'll do it.

[00:25:57] Cause I'm going to try to make caramel.

[00:25:59] I'll try to make caramel.

[00:26:01] Caramel.

[00:26:03] Yeah.

[00:26:03] Caramel.

[00:26:04] Caramel.

[00:26:05] Caramel.

[00:26:07] But I'm going to, I'm going to try to, first I'm just going to try to make caramel.

[00:26:11] Caramel.

[00:26:12] Caramel.

[00:26:13] Caramel.

[00:26:15] I was on the zoom the other day.

[00:26:17] I, I don't know what we were zooming about.

[00:26:19] Probably just venting about the state of the world right now.

[00:26:22] And I said, warsh.

[00:26:23] And somebody's like, who, who's, who said that?

[00:26:26] Said that warsh.

[00:26:28] Oh, I say that.

[00:26:30] Yeah.

[00:26:30] I'm a, I'm a hick.

[00:26:32] Yeah.

[00:26:33] Warsh and water.

[00:26:35] Yeah.

[00:26:36] Water.

[00:26:37] Yeah.

[00:26:38] It was Samaya in episode four Caramel Week.

[00:26:42] Uh, who she had her showstopper was a banoffee pecan moose cake.

[00:26:49] Oh, that sounds so good.

[00:26:51] Yeah.

[00:26:51] So here we were again when this came up and I thought, oh, look at how it, it does look simple,

[00:26:59] which tells me it's probably not, but you know, how bad could it be really?

[00:27:04] So, um, I was tempted.

[00:27:06] So I, I do vote for you, Greg, if you're willing to do it, uh, see how well it is on

[00:27:13] the website.

[00:27:13] Cause it is, um, I think it was Paul, yeah, Paul, Paul Hollywood's, uh, recipe this week

[00:27:18] and it is on the website if you want it, or if you just want to like, you know, go out

[00:27:22] and Google, um, you know, one, a different one or whatever.

[00:27:26] Um, but looks absolutely delicious.

[00:27:30] Totally my jam.

[00:27:32] Uh, but tricky because they gave them in their tricky style that they like to do.

[00:27:39] They only gave them like the ingredients list and how much like measurements they, there

[00:27:44] were like zero instructions, which they don't usually get many instructions anyway.

[00:27:48] It's usually make the dough.

[00:27:50] It's just gave them the ingredients and that was it.

[00:27:53] Yeah.

[00:27:54] I, what would I do with that?

[00:27:58] I would just sit and cry.

[00:28:00] You know, I just, I just be throwing stuff in a bowl and just hoping that it stuff, but

[00:28:04] yeah, you know, we're just going to try this and see if this works out, but it looked amazing.

[00:28:12] Uh, in totally my flavors that, uh, I would eat every single one of those.

[00:28:18] I don't think there was, you know, I know that they have to judge and someone has to win

[00:28:22] and someone has come out on the bottom, but I was like, there really wasn't that many

[00:28:26] bad remarks for each of them.

[00:28:29] None of them looked bad.

[00:28:31] I mean, they all seem to do a decent job.

[00:28:34] It came down to partially underbaked or partially overworked or.

[00:28:39] Yeah.

[00:28:40] That was like, I'm like, wait.

[00:28:41] Okay.

[00:28:42] So one of, one of the, one of the pastries was too overworked and one of the pastries

[00:28:51] was too underworked.

[00:28:53] Underworked.

[00:28:53] Yeah.

[00:28:53] And one of the, one of the caramels wasn't quite there, but one of them was treacly.

[00:29:00] And I was just like, oh my gosh.

[00:29:02] What does treacly mean?

[00:29:04] Treacly means like a toffee.

[00:29:06] Very, very thick, like a toffee.

[00:29:08] Ah, like a too, too sticky.

[00:29:10] Yeah.

[00:29:11] Treacle pudding.

[00:29:12] It's a, it's a very, very thick.

[00:29:14] Okay.

[00:29:14] But not necessarily bad, just not what they were going for.

[00:29:16] I think, I think she got closer to.

[00:29:18] Yeah.

[00:29:19] Burnt caramel.

[00:29:20] Okay.

[00:29:22] To that rather than like.

[00:29:24] Yeah.

[00:29:24] I didn't know what that word meant.

[00:29:25] There was a couple of words.

[00:29:26] I had no idea what meant in this episode.

[00:29:30] Yeah.

[00:29:31] Thank you.

[00:29:32] Harry Potter, who taught me what treacle.

[00:29:34] Okay.

[00:29:34] Treacle tarts and treacle puddings were.

[00:29:36] Okay.

[00:29:38] And I thought Jill.

[00:29:40] Jill.

[00:29:41] In the beginning.

[00:29:43] She seemed to be making the best one.

[00:29:45] Like her dough looked perfect.

[00:29:48] She had it right out.

[00:29:49] I, I obviously something went wrong after that.

[00:29:52] Cause she did come in last, but when they were doing the dough, she seemed to be the most

[00:29:57] confident.

[00:29:58] And what she looked at looked the best.

[00:30:01] Like I was worried about Dylan's because at first his looked like he was just pressing

[00:30:06] dough into a pan and it looked like it was going to be really thick.

[00:30:10] Yeah.

[00:30:10] But he tweaked it out and came out third.

[00:30:15] Yeah.

[00:30:15] I mean, when he ended up with a soggy bottom, uh, which was.

[00:30:19] Yeah.

[00:30:19] Yeah.

[00:30:20] First time we've seen in a bit.

[00:30:22] Yeah.

[00:30:23] Um, but, uh, yeah.

[00:30:25] Christian still never has come first in the technical.

[00:30:28] Oh, he was second again.

[00:30:30] He was the bridesmaid again.

[00:30:31] You could just see it on his face.

[00:30:33] He was like, yeah, yeah, that's right.

[00:30:36] I mean, like it was, it's crazy to me because like they put their forks in and it like, okay,

[00:30:44] the, the, the caramel just kind of like seeps out a little bit.

[00:30:48] That sounds great.

[00:30:49] Like that sounds to me where you want it.

[00:30:52] Yeah.

[00:30:52] It doesn't sound like.

[00:30:53] I don't mind scooping it up.

[00:30:55] I'll do that.

[00:30:55] It's like, it's, I don't, I don't know.

[00:30:58] I don't get it.

[00:30:59] I don't get it.

[00:31:00] But yeah, I, I very specifically was like, I want to try to make.

[00:31:06] Caramel because I'm just like, okay, there's, it's gotta be weirder than just putting sugar

[00:31:13] in a pot and heating it up at a certain, you know, heat or whatever.

[00:31:19] Um, and I know in this one, they had to like add cream in order to get the consistency.

[00:31:23] And then they needed to stick to the side of the pan.

[00:31:26] I think Christian was saying that I'm not panned to the side of the bowl.

[00:31:30] And I was like, oh, okay.

[00:31:32] I was, I was watching.

[00:31:33] I was like, I'm not gonna be able to do it in the timeframe.

[00:31:35] But, uh, like that, that video you sent Rima.

[00:31:39] Yeah.

[00:31:39] The guy trying to do it.

[00:31:40] You're gonna challenge yourself to do it in the time allotted.

[00:31:42] Oh my gosh, that was so great.

[00:31:43] We should put that in the show notes or something.

[00:31:45] That was so great.

[00:31:46] There's a gentleman on TikTok who makes the technicals and, um, it's really funny.

[00:31:51] And he spends a lot of time doing it.

[00:31:54] I want to watch, I want to watch him do this one.

[00:31:56] I want to watch him make it in the Banoffee pie.

[00:31:58] What mine would be like.

[00:32:01] Yeah.

[00:32:01] That's that.

[00:32:03] Like, yep.

[00:32:04] I'm down for trying.

[00:32:05] I've, I've tried a couple of challenges, you know, over the years, but, um, definitely not putting the same time constraint on myself.

[00:32:11] So yeah, that's the tricky part.

[00:32:13] Yeah.

[00:32:14] Yeah.

[00:32:14] Yeah.

[00:32:14] And I'm like, no, I've got nothing to prove to anyone here.

[00:32:18] Um, but yeah, that, that dude, he just came up on my page.

[00:32:21] I don't know, several weeks ago.

[00:32:23] I don't know exactly when, cause I'm just, I feel like doom scrolling all the time.

[00:32:29] And he came up and I was like, oh, this is good.

[00:32:32] But yeah, when I saw that one, because we were all kind of talking about the, uh, the park in and like, Hmm, you know, that, that, that was interesting.

[00:32:41] Don't know a lot about that one and not sure how we felt about it.

[00:32:45] And then whenever he's tasting it, I was like, I've got, I've got to share this one.

[00:32:51] Yeah.

[00:32:52] So funny.

[00:32:53] Had to share.

[00:32:54] So yeah.

[00:32:55] And needed, needed the laugh.

[00:32:57] Uh, but the, but I thought, oh, this, this banoffee pie, I'm, I'm down for, for that.

[00:33:04] So Greg, I'm, I'm really interested to see, uh, how yours turns out.

[00:33:08] I would love to make one, but I'm like, you know, I don't have anyone to really feed, you know, everyone I feel like in my life is like on like dietary restrictions or something.

[00:33:19] And here I'm going to be stuck with this huge, you know, banoffee pie and that's just not a good thing.

[00:33:25] So I can't do that.

[00:33:27] Um, so I'm interested to see how yours turns out.

[00:33:29] Greg, you got to send us some pictures.

[00:33:31] Yeah.

[00:33:32] Yeah.

[00:33:32] I'll, I'll, I'm not going to live stream it, but maybe I can.

[00:33:37] I mean, the live stream would take like seven hours.

[00:33:39] Yeah.

[00:33:40] You should make a video though and edit it down.

[00:33:43] I wouldn't be good at live streaming.

[00:33:45] I get distracted.

[00:33:47] I do too.

[00:33:48] I do too.

[00:33:49] What was, what was it?

[00:33:50] What the hell's going on over there?

[00:33:52] Yeah.

[00:33:52] All right.

[00:33:54] Ryan, put that down.

[00:33:56] My dog would be barking.

[00:33:58] I can't remember who said it, but one of them upon the reveal of the technical and the instruction sheet said, Oh, he's so out of order.

[00:34:10] Meaning Paul.

[00:34:13] I feel like that might've been Georgie just because of the accent that you think it was.

[00:34:19] Yeah.

[00:34:19] That sounds right.

[00:34:20] Dylan laughing at the recipe was like, he's just like, what?

[00:34:28] What?

[00:34:29] He just laughs at everything.

[00:34:31] He's funny.

[00:34:32] And the order that they came in was fifth place was Jill.

[00:34:37] Fourth place was Ilion.

[00:34:38] Third place was Dylan.

[00:34:40] Second was Georgian.

[00:34:42] I'm sorry, Christian.

[00:34:43] I'm mixing up my people.

[00:34:46] Georgie came in first.

[00:34:48] Georgie has really been, um, just spot on the last couple episodes.

[00:34:53] So I've seen some, I went back and looked at some, some like a recap or review of, and people have talked about that, uh, Georgie's had some kind of preferential treatment or maybe lighter judging.

[00:35:11] That's all just clickbait.

[00:35:13] Maybe.

[00:35:14] I mean, I don't know, but I was just like, I don't like, I don't think that that has been the case, but I mean, maybe, I don't know.

[00:35:20] That's the news just attempting to create drama in the least drama filled show ever.

[00:35:26] Like they just have to try.

[00:35:28] Yeah.

[00:35:29] Okay.

[00:35:30] Create it when it's not there.

[00:35:31] Yeah.

[00:35:32] I mean, if, if people really think that, I mean, I, I disagree.

[00:35:35] I think Georgie has shown really strong talent.

[00:35:40] Yeah.

[00:35:40] And we see the edited version.

[00:35:42] We don't, we don't, you know, there it's, it's, it's two whole packed days that go into this.

[00:35:48] So there's things that we might not see.

[00:35:51] And, um, I think, I think this is such a great wholesome show.

[00:35:58] Oh, I agree.

[00:35:59] Yeah.

[00:36:00] And I think they try their very best to be fair.

[00:36:03] And I think they've alluded to the fact when it's been close, like they spend a lot of time arguing about it and, and they retaste and, and taste again.

[00:36:15] And I think a lot goes into it.

[00:36:18] So what's funny, cause you see all of the, the showstoppers, um, like on the table around where they're sitting when they're doing discussions after or right around the, uh, yeah.

[00:36:30] After the, the showstopper.

[00:36:31] And it's like, like, that's just a lot of food to just be, oh, I got to go taste.

[00:36:39] And imagine when you had contrasting flavors and you're like, oh, I've got to go do six more bites of this black forest ghetto.

[00:36:46] And then, oh, I've got to go do this lighter flavor that I, okay.

[00:36:51] I got to go wash my mouth out and, uh, to have an aperitif to, to, to cleanse my palates.

[00:36:58] Right.

[00:36:59] And usually, um, on other cooking shows, like they'll taste like the icing and the cake and each little component and then have it all together.

[00:37:09] So I'm sure it's a lot.

[00:37:11] Yeah.

[00:37:12] I mean, I, I've said it before.

[00:37:16] I would make a horrible judge, uh, because I can, I, I can live with a lot of things.

[00:37:25] Um, and I don't want to be mean, right?

[00:37:28] Like I don't, uh, somebody worked really hard.

[00:37:30] Oh yeah.

[00:37:31] If it's, if it's, if it's not good.

[00:37:33] The stakes are so high.

[00:37:36] Yeah, it really is.

[00:37:37] And so, you know, don't want to do that, but, uh, I would love to be a taste tester.

[00:37:43] I'll be like, I'll just make sure it's not poisoned.

[00:37:45] Like prove Paul, I will take one for the team.

[00:37:48] That's right.

[00:37:49] Unless it's like egg flavored.

[00:37:51] And then I will defer it to somebody else.

[00:37:53] Uh, because I might literally just die if I don't like eggs at all.

[00:37:57] Oh no.

[00:37:58] Like anything that cooked, cooked eggs are so gross.

[00:38:01] Quiche.

[00:38:02] Blah.

[00:38:03] Um, it's like, and you know, what's worse than that is flan.

[00:38:10] That's egg flavored pudding.

[00:38:12] I mean, this is, it's just, it's all of the worst things in the world put together.

[00:38:16] It's just.

[00:38:17] You and Ted Lasso.

[00:38:18] I'm not a big flan fan, but I do.

[00:38:21] I do love, I love quiche.

[00:38:23] I make, I make a good quiche.

[00:38:25] Well, I mean, I'm sure that your quiches are delicious.

[00:38:29] Yeah.

[00:38:29] For quiches.

[00:38:31] Um, but for me, it's to the bin.

[00:38:35] Yeah.

[00:38:37] I get it.

[00:38:38] Everyone has their preferences.

[00:38:40] Um, yeah, I, I hate to like, you know, on such a, a happy show to take such hard stances

[00:38:46] on stuff and it's like, well, breakfasts, like top chef would do something and I'd be

[00:38:53] like, I just like none of those sound good.

[00:38:56] Cause they're all egg based.

[00:38:58] Top chef loves eggs.

[00:39:00] They really do.

[00:39:01] I mean, they really do.

[00:39:02] So, and like anything and everything, like let's put a Friday and go on top of that.

[00:39:08] Yeah, I don't, why would you ruin a perfectly good delicious burger?

[00:39:11] Why?

[00:39:12] Why?

[00:39:12] Yes.

[00:39:13] Anyway.

[00:39:13] Yes.

[00:39:14] And I mean, I do like a Friday on top of a few things, but not everything needs that.

[00:39:22] Yeah.

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[00:40:23] Okay.

[00:40:24] Well, thankfully there were no fried eggs on the Showstoppers.

[00:40:29] That's right.

[00:40:31] The Showstopper Challenge, the bakers were asked to craft a 1970s gateau.

[00:40:40] I was not sure what gateau is.

[00:40:44] I'm like, is it cake?

[00:40:45] So I looked it up.

[00:40:47] I guess it's French.

[00:40:48] And I guess the description I looked up says, gateau describes a dessert that features a rich filling in between the layers of decadent sponge cake.

[00:40:58] Popular choices for the gateau filling include thick cream, mousse, or ganache.

[00:41:02] Gateau is often filled with lots of fresh fruit.

[00:41:05] And says, while both seem similar, cake is a sweet food made with flour, egg, sugar, and butter, or oil.

[00:41:14] Whereas gateau is a light sponge cake with a rich icing or filling.

[00:41:19] Okay.

[00:41:19] So when I think of cake, I guess my typical cake is not sponge.

[00:41:30] Like sponge cake.

[00:41:32] Because I guess like the Genoise or Genoese or whatever.

[00:41:37] I don't know.

[00:41:39] Some of the cakes looked like regular cake to me.

[00:41:42] Again, we didn't taste it.

[00:41:44] But whoever did the chocolate, that looked like a regular chocolate cake.

[00:41:51] Jill had.

[00:41:51] I mean, it looked amazing.

[00:41:53] Yeah.

[00:41:54] It did.

[00:41:55] Even for like, to me, the contrast of the dark, dark chocolate and the creamy icing.

[00:42:06] But, because Paul referred to the open structure of the sponge.

[00:42:14] And so, like, I know that I don't know the difference between like this cake and that cake and Genoese and whatever.

[00:42:24] But at least I can understand what he's talking about when he's talking about it being open and whatnot.

[00:42:30] But, yeah, no, that chocolate cake looked real good.

[00:42:37] Mm-hmm.

[00:42:38] Like, real good.

[00:42:39] I took it that, and I don't know that I've had that type of cake.

[00:42:47] Well, I'm just calling it a cake.

[00:42:48] But I'm thinking like a cake versus a gateau.

[00:42:52] A cake is maybe a little bit more dense.

[00:42:56] Not highly dense like a sponge cake or, you know, maybe some of the bakes that they had last week, like with the parking or something like that.

[00:43:03] But I'm thinking more of like the, just a very light kind of sponge cake.

[00:43:10] Mm-hmm.

[00:43:10] You know, very light, very airy.

[00:43:13] And is that what they mean by open, I guess?

[00:43:16] Yeah, like the open structure.

[00:43:18] Like, so you have the bigger pockets of air in so the cake is not super dense.

[00:43:24] Yeah.

[00:43:24] And I would think like, to me, that's what tastes better.

[00:43:29] The texture is better.

[00:43:30] I love a good light, airy cake.

[00:43:34] Like, I don't like a real thick, dense.

[00:43:37] Right.

[00:43:38] My dad makes homemade old-fashioned cakes.

[00:43:40] And I love them.

[00:43:42] I was raised on them.

[00:43:43] My grandmother made them before him.

[00:43:45] But they're dense.

[00:43:46] They are very, very dense cakes.

[00:43:48] You need to drink it with a glass of milk, if not dunk it in milk.

[00:43:53] Like, they are very dense.

[00:43:54] Just pour it over top.

[00:43:55] Yeah.

[00:43:55] So, I was – and I can't tell if Paul meant the flavor, like the flavor profile.

[00:44:07] Or the actual cake.

[00:44:09] But when he was talking about Ilyin's cake, he said, that cake is dense.

[00:44:16] Yeah.

[00:44:17] And it sounded like it was like the cake itself was dense.

[00:44:20] I think that was the cake.

[00:44:21] Not the –

[00:44:22] I think he was talking about the cake.

[00:44:24] Something was wrong with her recipe.

[00:44:26] Mm-hmm.

[00:44:27] Like, her flavors were great.

[00:44:30] When she talked about the cake, it sounded amazing.

[00:44:33] But you could tell something was happening with her cake.

[00:44:38] It wasn't – something happened with her recipe, I think.

[00:44:42] Yeah.

[00:44:42] Like, I don't – I just get so confused.

[00:44:45] Because sometimes they use words that I think are bad but are good.

[00:44:51] And sometimes – and I don't know if it's like in a judgment manner or if it's like in a – like, don't get me wrong.

[00:44:58] There's sometimes there are just words that I don't know what they mean, period.

[00:45:00] But yeah, like when he was talking about – but I've heard people – I've heard them say things where I go, oh, man, based on that word, I would have thought that that was like bad.

[00:45:12] But then I also feel like both he and Prue backed off on Ilyin a little bit in the showstopper judging because she obviously was struggling.

[00:45:28] She was crying when she brought it up.

[00:45:30] It was so sad.

[00:45:32] Like, it's not the time to beat her up.

[00:45:34] And I'm not suggesting that they would.

[00:45:36] I just – it was just weird because I was –

[00:45:39] Sometimes they can be kind of harsh.

[00:45:41] They've been kind of harsh sometimes.

[00:45:44] Maybe not this season.

[00:45:45] They'll say like, wow, that's a mess.

[00:45:47] You know, like they'll say those things and I think she was already defeated.

[00:45:51] She knew.

[00:45:53] Yeah.

[00:45:53] Yeah.

[00:45:54] But I will say that – we talked about it a little bit already, but I will say that everybody did an amazing job with the decorations.

[00:46:06] And again, I wanted to try Ilyin's flavors.

[00:46:10] Oh, heck yeah.

[00:46:11] It looked delicious.

[00:46:12] Peach Melba.

[00:46:13] Yeah.

[00:46:14] Like, yeah, all of that.

[00:46:18] It's filled with peach Melba.

[00:46:20] Like, oh my gosh, that sounds phenomenal.

[00:46:21] Yes, I love peaches.

[00:46:22] It is.

[00:46:23] Mm-hmm.

[00:46:23] And then –

[00:46:24] Prue called it a little piece of heaven.

[00:46:27] Yeah.

[00:46:28] Like, right?

[00:46:28] Right?

[00:46:29] Yeah.

[00:46:31] I'm glad that Dylan didn't get Starbreaker specifically because – not because winning him winning again would be bad.

[00:46:39] It's just that like they talked very specifically about the mint chocolate chip, like the chocolate being absent and the peppermint overwhelming it.

[00:46:48] Mm-hmm.

[00:46:49] And everybody – not everybody.

[00:46:51] A lot of people on this show, specifically Paul and Peru, have something against peppermint.

[00:46:57] And maybe it's the fact that they've had people over flavor their icings so that whatever else it is washes away or is washed away by the peppermint.

[00:47:10] I think peppermint is such a strong flavor.

[00:47:13] It's strong.

[00:47:13] Like, if you're overdoing it, it's gonna – I wouldn't like that.

[00:47:17] I mean, but I would like it –

[00:47:19] Really?

[00:47:19] If it was – no, I'm saying if it was good balance.

[00:47:22] I don't know if I would.

[00:47:24] Like, I like a peppermint to, like, have a mint, but I don't like peppermint ice cream.

[00:47:30] I don't think I would like peppermint frosting.

[00:47:33] Oh, peppermint ice cream and chocolate cake together?

[00:47:37] Oh, my gosh.

[00:47:37] It's like eating –

[00:47:38] Yeah, no, it's not my thing.

[00:47:39] It's a York peppermint patty cake.

[00:47:41] It's delicious.

[00:47:42] Yeah, I like peppermint patties, but I just – no, I don't think I would like that.

[00:47:47] I like cinnamon ice cream, but not peppermint.

[00:47:50] Oh, there's –

[00:47:51] Now you're making me think of, like, some of the –

[00:47:54] If you come and visit me, Greg, I'll have to take you to this dairy because they have the best cinnamon ice cream ever.

[00:48:00] Oh, man.

[00:48:00] Oh, we get some cinnamon buns and put the cinnamon buns in the cinnamon ice cream.

[00:48:06] There you go.

[00:48:07] Come on down.

[00:48:08] We'll get some crab cakes, too.

[00:48:09] And we can make some caramel and drizzle that on top.

[00:48:12] There you go.

[00:48:15] I don't know why we do this whenever I'm hungry.

[00:48:22] But, yeah, no, I thought that everybody's sounded and looked good.

[00:48:28] Yeah.

[00:48:29] Obviously, except for the clashing of crazy colors.

[00:48:33] I did agree with Paul that while the colors were phenomenally 70s, I thought that the piping that Christiane did was not great.

[00:48:45] Like, it was not – the detail wasn't there.

[00:48:47] He didn't figure out what he was doing.

[00:48:49] Like, he was putting it on a wrap, but I don't know if that – maybe he's just not – like, maybe he's not a good piper.

[00:48:59] I'm not a good piper.

[00:49:00] Like, maybe that's not his specialty, and that's why he did that.

[00:49:03] Because I thought that was kind of an odd choice.

[00:49:05] Like, usually when people do a wrap, it's chocolate, and his was frosting.

[00:49:09] And I was like, how is that going to work?

[00:49:11] But it looked better than I thought it was going to.

[00:49:13] Maybe it was to get that swirl, that kind of psychedelic kind of 70s swirl or something of those colors.

[00:49:20] It looked better than I thought it would.

[00:49:22] But they specifically did call out for piping.

[00:49:26] Mm-hmm.

[00:49:26] And even Dylan, who was a self-described poor piper, and he was like talking about his hand cramping up for having to squeeze slowly.

[00:49:34] And I was like, dude, I feel you, man.

[00:49:36] That's like going to milk cows for the first time, and after like 10 minutes, you're like, why do people do this?

[00:49:43] Yeah.

[00:49:44] That's why they invented machines.

[00:49:47] Yeah.

[00:49:49] But yeah, I thought that like Dylan's piping, I thought was very –

[00:49:53] It was really good.

[00:49:55] Really good.

[00:49:55] I thought Georgie's was definitely the most precise.

[00:50:00] And – but I think that Ileene, if she had had more time and she hadn't had the issues that she had with the structure, because she's like piping it in the freezer.

[00:50:14] I'm like, oh my gosh.

[00:50:15] It was going to – it would have been beautiful.

[00:50:17] You could tell she's got talent.

[00:50:18] Yeah.

[00:50:19] Yeah.

[00:50:19] It was beautiful.

[00:50:20] You did totally see what – before it had collapsed, that it was beautiful, and obviously her flavors were spot on, but just – ugh.

[00:50:32] And then Prue said that it was – like if it had been a trifle, she would have won.

[00:50:36] And I'm like, in a mousse bouche of that –

[00:50:41] Yeah.

[00:50:41] Of this, your flavors and your textures were the best.

[00:50:45] But the presentation – I mean, obviously, that wasn't the challenge.

[00:50:49] Yes.

[00:50:51] Sorry, you're saying that for anyone?

[00:50:53] Oh, no.

[00:50:54] I was just going to say, she just took so much care, too.

[00:50:57] And they kept coming back to her so often, putting the little structures in her cakes, talking about needing to keep them from collapsing and sliding off.

[00:51:08] And it still happened to her.

[00:51:12] And it was just absolutely devastating.

[00:51:13] You could just – I mean, my heart just broke for her.

[00:51:15] I'm glad that she still presented it.

[00:51:17] I know when she walked up there and she was in tears and she's like, obviously, this is not what I would have wanted to present, but you have to present whatever it is, good or bad.

[00:51:26] Yeah.

[00:51:27] And they were like, yeah, it's – you know, we've had – and they're referencing an old season.

[00:51:32] I remember that.

[00:51:33] Someone did not present something.

[00:51:35] So, that does not do you any favors, so good or bad.

[00:51:39] No, they don't like that on cooking shows.

[00:51:41] They're like, you had a job.

[00:51:44] Yeah.

[00:51:45] Give us what you came up with.

[00:51:47] Yeah.

[00:51:49] I remember the person – I think it was – I'm pretty sure it was a guy not presenting and it was just like, they were just like, what are you doing?

[00:52:00] Yeah.

[00:52:01] What?

[00:52:03] Yeah, for better or worse, you know, just –

[00:52:06] And she – I thought she handled it very gracefully, but my heart just broke for her and unfortunately, it – you know, again, no room for mistakes at all because, you know, everyone I thought did a really amazing job.

[00:52:25] I mean, she did an amazing job.

[00:52:26] She's had bad luck where it fell off and she couldn't do it because it was in the refrigerator.

[00:52:32] Like, it's not like it even happened in front of her where she could have maybe like caught it or something or whatever.

[00:52:40] It happened while it was, you know, kind of chilling in the fridge.

[00:52:43] So, what are you going to do?

[00:52:45] Yeah, it was just falling apart.

[00:52:46] I don't think there was anything she could do to stop it.

[00:52:49] Yeah, I don't think so.

[00:52:50] So, it was really unfortunate, but still, I'd eat the hell out of it.

[00:52:54] Oh, yeah.

[00:52:56] Christiane had a lemon, hazelnut, and advocat.

[00:52:58] Avocat, 70s ghetto, had his crazy swirls, which he got some compliments on because it definitely fed into the 70s vibe with the colors.

[00:53:10] And it was very boozy, which, funny enough, proves like – I think it's a little too boozy for me.

[00:53:18] Something you haven't heard very often.

[00:53:20] Yeah.

[00:53:21] Boozy apricot curd.

[00:53:23] That sounded good to me.

[00:53:25] Well, and then Paul was just like almost devastating with his critique of it.

[00:53:31] He's like, the flavors just don't work.

[00:53:35] Yeah.

[00:53:35] I get what you were trying to do, but I don't normally have an issue.

[00:53:41] Flavors were too strong, yeah.

[00:53:41] Yeah.

[00:53:42] They didn't go together.

[00:53:44] They didn't match.

[00:53:45] And I feel like had something catastrophic not had to somebody happen to Iliine, Iliine.

[00:53:58] I think it might have been Christiane that had been sent home.

[00:54:02] Yeah.

[00:54:03] Like the – it's not necessarily inedible, but the flavors don't work.

[00:54:10] It's not good, yeah.

[00:54:11] Especially this far down is almost like the cry of doom.

[00:54:16] I thought his cake looked the most 70s of all the cakes.

[00:54:21] Right.

[00:54:21] Yes, I agree.

[00:54:23] Like he got the assignment right.

[00:54:25] Yeah.

[00:54:28] Jill had her tribute.

[00:54:30] She called Jeff's Cake – or Cafe, sorry, Jeff's Cafe, 70s Ghetto.

[00:54:36] That was a tribute to her father getting her, you know, a treat from school after school.

[00:54:47] And she had – we kind of joked last week like, oh, what are we going to see?

[00:54:51] Are they going to decorate the tent in like a 70s kind of vibe and we're going to see some shag carpet?

[00:54:56] And we did, but it was on a cake.

[00:54:59] Yes.

[00:55:01] Very appropriate.

[00:55:02] And she called her cake a gawping cake.

[00:55:06] And that's just another Britishism that means like gawking.

[00:55:16] Gawking, I think we would call that gawking.

[00:55:19] Right.

[00:55:20] To stare openly in a stupid or rude manner, gawping.

[00:55:23] But I don't know what that means when you put it to a cake.

[00:55:27] I guess something that makes you gawk or gulp.

[00:55:31] Yeah.

[00:55:31] Well, I think what she meant was like the decorations made you look at it and go, oh my God.

[00:55:36] Yeah.

[00:55:37] And I would say her cake, well, I thought you could see the technique.

[00:55:42] And like you could see, she did quite a few different things.

[00:55:46] And what she did looked well done, but it was odd looking, right?

[00:55:50] It was a little –

[00:55:51] Yeah.

[00:55:52] It looked just like she took two or three different cakes or something and just stacked them all up on top of each other.

[00:55:59] They were a little –

[00:56:00] Right.

[00:56:00] But I do think that's what she was going for.

[00:56:02] Yeah.

[00:56:02] So she did it.

[00:56:04] But I don't think it was the most attractive cake.

[00:56:07] Yeah.

[00:56:08] No.

[00:56:09] I didn't know they called them shag pile rugs.

[00:56:12] I was like shag pile.

[00:56:13] Oh, okay.

[00:56:14] I guess that's why we called them shag.

[00:56:17] That's got a weird ring to it.

[00:56:19] Yeah.

[00:56:20] It does.

[00:56:20] Yeah.

[00:56:21] But no, I think – as you said, I think all of her techniques were on display.

[00:56:27] But yeah, I mean, it looked god-awful in the best way possible.

[00:56:35] But yeah, it was – I would have liked that one.

[00:56:39] I think that, like I said, that dark chocolate and the lighter cream with the cherry flavor.

[00:56:49] Yeah, she had those cherries.

[00:56:50] Yeah.

[00:56:50] Yeah, in there.

[00:56:51] That looked really good.

[00:56:52] Mm-hmm.

[00:56:53] Yeah.

[00:56:55] Yeah.

[00:56:55] It was different.

[00:56:57] Very different.

[00:56:59] And then we had Georgie's vintage black forest 70s ghetto.

[00:57:09] Styled after her auntie's bathroom, which was hilarious.

[00:57:16] And I'm like, yeah, that tracks because –

[00:57:18] It does.

[00:57:19] I had a home that was built in the 60s and we had a neon yellow bathroom and a pastel pink bathroom, both of which we redid.

[00:57:29] But that tracks that color.

[00:57:31] Don't forget the carpet.

[00:57:32] Yeah.

[00:57:33] Carpet in the bathroom.

[00:57:34] Yes, the color.

[00:57:36] Oh, boy.

[00:57:36] Yeah.

[00:57:37] I marked hers as – I mean, I thought they would all be pretty delicious.

[00:57:42] And even though I have the same feelings towards the mint as you do, Wendy, I would try Dillon's because I don't mind it.

[00:57:50] But I wouldn't want the peppermint to be dominant like Dillon's was.

[00:57:54] But I would definitely try it.

[00:57:56] I thought they looked all delicious.

[00:57:57] But I think Georgie's I marked as like my favorite, obviously without having tasted it, you know, just from here.

[00:58:07] I thought it looked gorgeous.

[00:58:10] And she made me so nervous.

[00:58:13] Did you see when she did like the little squat?

[00:58:16] Yes.

[00:58:17] I was like, oh, no.

[00:58:18] What are you doing?

[00:58:19] Well, for me, it was when she was getting her cakes out of the fridge.

[00:58:23] And she had them on the little cake stands.

[00:58:26] And then she does like a little like, oh, oopsie.

[00:58:30] Like she was faking like, you know, falling or something.

[00:58:33] Like, what are you doing?

[00:58:35] Yeah.

[00:58:35] Yeah.

[00:58:36] That made me nervous.

[00:58:37] Yeah, because like poor Dillon last week, you know, he was just walking over to his refrigerator to get his cakes to cool.

[00:58:45] And one just went, ploop, just slid right off and pile on the floor.

[00:58:50] And I'm like, don't risk it.

[00:58:53] What are you doing?

[00:58:55] But they did not topple.

[00:58:57] They stayed.

[00:58:59] But I thought hers, I thought the flavors, you know, would have been like my favorite.

[00:59:05] I think she was a good star maker choice this week.

[00:59:09] I mean, she was very dominant in all of the challenges.

[00:59:14] Or very strong, not necessarily dominant.

[00:59:16] But I had no doubts it was going to her.

[00:59:19] Yeah.

[00:59:20] And she's the one that used the whole bottle of Kirsch.

[00:59:23] And I'm like, I don't know how big these bottles are.

[00:59:26] But, you know, I'm like, wow.

[00:59:28] That's a lot.

[00:59:29] Yeah.

[00:59:29] It had to be a lot.

[00:59:30] But, you know, they really loved it.

[00:59:33] They loved her piping skills.

[00:59:36] And I thought it was beautiful.

[00:59:38] And, you know, I know it's a little outdated.

[00:59:40] But I thought they would still be pretty even for today.

[00:59:42] You know, today's standards.

[00:59:44] Yeah.

[00:59:45] You know, why not?

[00:59:46] Yeah.

[00:59:47] The color was a little something.

[00:59:49] It was.

[00:59:50] I thought it was funny when, I think it was Paul that talked about Dylan's cake when he was talking about what he was going to do.

[00:59:59] And Paul said, so chocolate chip sponge with toothpaste.

[01:00:08] And I guess he wasn't quite wrong.

[01:00:11] He was like, yeah.

[01:00:14] Yeah, sure.

[01:00:17] Yeah.

[01:00:18] Yeah.

[01:00:18] Yeah.

[01:00:18] It's a shame.

[01:00:20] It was just, it seemed like a lot.

[01:00:22] And I don't know, maybe a smaller amount of the peppermint icing.

[01:00:27] I don't know how you balance it to not have that be dominant.

[01:00:31] Like I said, I think it would be, I think I would be fine with it because I like chocolate and peppermint together.

[01:00:37] But it has to be, it can't be dominant.

[01:00:39] It cannot be overpowering for me.

[01:00:41] So I don't know how to do that.

[01:00:43] But I mean, I thought considering he said that piping was not his strong suit, I thought it was beautiful and that he did a good job.

[01:00:53] I think that it would just be a matter of how much peppermint oil you're adding to the icing.

[01:01:02] Like if you overdo it when you, so when we say like overdoing it, like it's, I think it's honest to God, just the, like, instead of a teaspoon.

[01:01:13] You add half a teaspoon or something like that, where you have the flavor of peppermint, but it's not the overpowering.

[01:01:18] Paul doesn't like artificial flavors.

[01:01:20] Everybody's in this show should know that because he brings people up on that a lot.

[01:01:25] But what he said, and maybe this was like the, the kind of the, the, the soft peddling for Ilyin was that it was a celebration of the tinned peach, which is crazy.

[01:01:36] Because two weeks ago or last week he got on Jill for using 10 peaches.

[01:01:40] I was like, what is happening?

[01:01:42] I don't understand.

[01:01:43] I thought the same thing.

[01:01:45] Yeah.

[01:01:46] That's weird.

[01:01:46] Yeah.

[01:01:48] And then champagne.

[01:01:49] I mean, that sounds good.

[01:01:51] Like, but I was just like this.

[01:01:53] And like I said, like maybe that, maybe that was part of the, the, the, the soft softening the blow.

[01:01:59] Um, but I was just like, yeah, so confused.

[01:02:04] Yeah.

[01:02:05] He might've been trying to say something nice.

[01:02:07] Yeah.

[01:02:09] And they usually do thing.

[01:02:12] Yeah.

[01:02:12] They usually find what's good in it and talk about that.

[01:02:16] Yeah.

[01:02:17] At least they show that.

[01:02:18] Yes.

[01:02:18] They make sure that they include that in the, uh, so that he's not whoever the Simon Cowell of.

[01:02:32] Okay.

[01:02:33] I thought this week we had the most clear cut winner and loser than any other episode this season.

[01:02:39] Like I had no doubts for both.

[01:02:43] Really?

[01:02:44] Yeah.

[01:02:45] Yeah.

[01:02:45] Yeah.

[01:02:45] Well, now I thought for who, who is going to have to go home.

[01:02:50] It was pretty straightforward that it was probably going to be a lean and, and strictly only because of her structural issues, you know, and no one else, you know, suffered that much with their bakes.

[01:03:05] They could have been maybe off a little bit, like we've just rehashed, you know, maybe yes, the peppermint was too strong or maybe the design was just slightly not as neat, you know, maybe as some of the others.

[01:03:16] But when you, when you count those against, you know, your, your stack of shoe buns has fallen over or, or isn't straight or, and then your, your cake tear falls off.

[01:03:28] I mean, that just, even though her flavors all hit the mark, it's very clear that, you know, Eileen was going to be the one to go home.

[01:03:40] And I think, and she knew, she knew that's what was so hard was when, you know, she was getting her cake out to put it out on the counter and she realized it fell.

[01:03:51] Like she just knew, she's like, I'm going home.

[01:03:52] That's it.

[01:03:53] You know, she already knew she had trouble with her signature.

[01:03:55] She, she knew that there was no coming back from that, especially because no one else had a catastrophe like that either.

[01:04:03] Like everyone else's at least was structurally sound.

[01:04:07] So the, yeah, I thought that was pretty clear cut.

[01:04:09] I think it was definitely well-deserved for Georgie.

[01:04:11] She, she won the technical.

[01:04:13] She did really well in the signature and they really loved her, her showstopper.

[01:04:17] She was pretty strong throughout the entire episode.

[01:04:20] Yeah.

[01:04:21] I thought that Georgie's queen's face buck up, you know.

[01:04:25] Yeah.

[01:04:26] But pull yourself together and just don't, don't let them see you cry.

[01:04:31] That's right.

[01:04:32] I was like, that's very British.

[01:04:34] Yep.

[01:04:35] Yeah.

[01:04:36] Stiff upper lip.

[01:04:38] Yeah.

[01:04:39] I liked everyone rallying around her though.

[01:04:42] Like, you know, trying to like, it's okay.

[01:04:44] It's okay.

[01:04:45] It's, you know, you can see that it was really beautiful and it looks really great and, you

[01:04:51] know, it's okay.

[01:04:51] It'll be all right.

[01:04:52] And so I just love that, that we get that camaraderie.

[01:04:59] For sure.

[01:05:03] Any other notes?

[01:05:04] Oh, sorry.

[01:05:05] Go ahead.

[01:05:05] No, I will.

[01:05:07] I will just say that my, my moments was the dog poo in Christian's bowl.

[01:05:16] And, uh, and then I, I mean, I was laughing as hard as Alison and Noel were when she fell

[01:05:23] off the table.

[01:05:24] Oh my word.

[01:05:26] And then she was just like, leave me.

[01:05:29] Don't come over here.

[01:05:31] Leave me in my shame.

[01:05:33] I was laughing so hard.

[01:05:38] Same.

[01:05:39] And then Noel just comes over and just lays on top of her.

[01:05:42] And I feel like the opening, like, even like I normally, I think that they're kind of silly

[01:05:47] or kind of dumb, but, uh, I thought that the opening it's like, they, I don't, I feel,

[01:05:54] I don't feel like no, you know, cracking up and her falling over was scripted.

[01:06:00] I think it was just something that happened and then they both were just cackling, um,

[01:06:07] afterwards.

[01:06:08] And that was, that was, that was really good stuff.

[01:06:12] Yep.

[01:06:14] I thought it was really funny when they had the stretchy He-Man.

[01:06:19] I don't know if, if you remember that, Rima, but I definitely had that.

[01:06:24] Like my brother was obsessed with He-Man and it was something we watched in the morning

[01:06:30] before school.

[01:06:31] So I remember that very vividly.

[01:06:33] And he had the stretchy He-Man with the stretchy arms and legs.

[01:06:38] Yeah.

[01:06:38] I don't know what that was about and what purpose that, I remember the regular.

[01:06:43] I think they probably brought in seventies toys, I would think, but, but that, we didn't

[01:06:47] see much other than that.

[01:06:49] Yeah.

[01:06:49] Yeah.

[01:06:50] I don't know what, what, who, who thought a stretchy He-Man, like what, what that was

[01:06:55] supposed to be for.

[01:06:56] It's so random.

[01:06:57] Yeah.

[01:06:57] I remember like the regular He-Man dolls.

[01:06:59] I was a huge He-Man fan.

[01:07:02] Uh-huh.

[01:07:02] And She-Ra.

[01:07:03] Yeah.

[01:07:04] She-Ra.

[01:07:04] Those, those were definitely my shows as a kid.

[01:07:07] So I remember those dolls, just like the regular dolls, but, and I remember the stretchy He-Man,

[01:07:11] but I'm like, why, why does he stretch?

[01:07:14] He doesn't, it's not like his superpower.

[01:07:17] Because that's what kids like doing.

[01:07:18] I guess like a Gumby doll or something, just stretching them out all over the place.

[01:07:22] I don't know.

[01:07:22] So, yeah, that was really funny.

[01:07:26] Yeah.

[01:07:26] I, I love that.

[01:07:27] I mean, again, you know, we've talked, I think almost every episode about Allison and Noel

[01:07:31] and their chemistry.

[01:07:33] And it seems like they, you know, it seems like true, genuine moments.

[01:07:37] I hope that that cold open when she fell off the bouncy ball was not scripted.

[01:07:41] But I, because it seemed very authentic and that's what I think makes it even more funny

[01:07:45] is when it's a, it's a real moment like that.

[01:07:49] But they just seem to really have a lot of fun.

[01:07:52] And I love that lightness and bubbly personality that Allison brings.

[01:07:57] I thought it was really sweet the way Dylan jumped in to help Christian and really helped

[01:08:04] him out.

[01:08:04] You could see he was kind of struggling down to the wire and also all of the bakers really

[01:08:11] like circled Ilion when she was trying to finish up her cake and, and were encouraging her and

[01:08:19] telling her that it looks beautiful and you could see what it was going to be.

[01:08:22] And just so nice to see people exhibiting kindness and compassion.

[01:08:29] Yes.

[01:08:30] A hundred percent agree.

[01:08:32] Yeah.

[01:08:32] I, one more moment was when, uh, Noel was talking to Dylan about, it's like, oh, I got

[01:08:42] like three layers on here.

[01:08:44] I got a vest.

[01:08:45] I got it.

[01:08:46] And he's like, is that, is that velvet?

[01:08:49] Yeah.

[01:08:49] Yeah.

[01:08:50] It's velvet.

[01:08:51] He's like, why, why would you do that to yourself?

[01:08:55] Cause he's Dylan and it just makes sense for him.

[01:09:00] I mean, don't get me wrong.

[01:09:02] I get the seventies thing, but like the velvet in the seventies, but, uh, man, you're like,

[01:09:08] it's like, you're sabotaging yourself.

[01:09:10] You're just like, how can I be the most uncomfortable I can be?

[01:09:14] Hmm.

[01:09:15] No, I know.

[01:09:17] Yep.

[01:09:18] And then apparently now it's the hottest time in Britain when like six weeks ago, it was

[01:09:22] the coldest.

[01:09:23] I know.

[01:09:24] They were struggling with their like things staying hot, which is weird.

[01:09:31] I think because I think we talked about it, right.

[01:09:33] Cause like Prue had requested a different.

[01:09:35] Not to be in the summer.

[01:09:37] Yeah.

[01:09:37] Um, and so now it's not hot all the time.

[01:09:41] It's actually quite chilly in the first half of it.

[01:09:43] But then in the latter half, we're in the summer now.

[01:09:46] But we don't have those weeks of like trying to set chocolate in a hundred degree weather.

[01:09:51] And so that's good.

[01:09:53] I'm sure they like that.

[01:09:55] A whole different set of challenges.

[01:09:57] Mm-hmm.

[01:09:57] Yeah.

[01:10:00] Temper your chocolate.

[01:10:05] Any other notes or predictions as we move into the semifinals?

[01:10:11] You guys have said it.

[01:10:13] It's anybody's game.

[01:10:15] And I still believe that.

[01:10:16] I mean, I would say Dylan and Georgie maybe, but I do think any of them could take this.

[01:10:22] It would not.

[01:10:23] It would not surprise me if anybody went home next week, because I think they're all very

[01:10:29] capable of producing.

[01:10:32] And it's patisserie week.

[01:10:34] And love me some patisserie.

[01:10:38] And I feel like we're going to see some more croquembouche, unless since they did it this

[01:10:45] week, they may not do it next week.

[01:10:46] But maybe some macarons.

[01:10:51] Those are patisserie, right?

[01:10:52] I think those are patisserie.

[01:10:54] Because they're like little, right?

[01:10:55] Oh, goodness.

[01:10:56] I got to Google what it is.

[01:10:57] But like cram patisserie, right?

[01:10:59] It's got to be the stuff like the light, creamy.

[01:11:03] Well, I feel like wouldn't that be a choux bun, too?

[01:11:06] Yeah, I feel like choux buns are patisserie.

[01:11:09] Just think of French desserts.

[01:11:10] And you know, it's really sad.

[01:11:11] There's literally patisserie week every single season of Bake Off.

[01:11:15] And we still haven't quite grasped what the hell it is.

[01:11:18] That's why I feel like this week was a lot of the patisserie stuff.

[01:11:24] But I think patisseries are more like, hey, we're going to create 12 identical ones or four sets of three different flavor or whatever.

[01:11:36] I'm really looking forward to it.

[01:11:38] Usually, you know, little pastries and cakes.

[01:11:41] And they're very, or I feel usually geared more towards like very delicate, you know, type bakes.

[01:11:51] And yeah, like you have to make 10 of them or I have to make 12 of them.

[01:11:54] And they all have to be very uniform and the same, if I'm remembering, you know, correctly.

[01:12:02] But they're usually like very delicate.

[01:12:05] AI very specifically says, in France and Belgium, the term patisserie is legally restricted to bakeries that have licensed master pastry chefs.

[01:12:15] Wow, they take it very seriously.

[01:12:17] Yeah, like they do not mess around.

[01:12:19] I want to go to one of those.

[01:12:21] So don't you be advertising no patisserie unless you've got the degree.

[01:12:26] Right.

[01:12:27] Wow.

[01:12:28] Wow, that is impressive.

[01:12:30] Yeah.

[01:12:31] Brian and I went to a French restaurant last week.

[01:12:35] We had been meaning to go.

[01:12:36] It's been like it was repurchased.

[01:12:42] So they're under new ownership.

[01:12:44] And it was really good.

[01:12:48] I remember we shared for dessert a chocolate mousse, which sounds Brian picked it.

[01:12:55] And it's not something I would normally pick.

[01:12:57] It sounded really simple.

[01:12:58] But man, was it amazing.

[01:13:00] It was delicious.

[01:13:01] Sounds amazing.

[01:13:02] And also got some incredible French onion soup, too.

[01:13:06] Really good.

[01:13:07] I love French onion soup.

[01:13:08] Mm-hmm.

[01:13:09] Where in France, it's just called onion soup.

[01:13:11] It's crazy.

[01:13:12] I think that is what it was called.

[01:13:14] Sorry.

[01:13:14] Because it was a French restaurant.

[01:13:16] So I think it said, it definitely didn't say French.

[01:13:21] Onion soup.

[01:13:23] Yeah.

[01:13:23] That's funny.

[01:13:25] Yeah.

[01:13:26] Yeah.

[01:13:27] Yeah.

[01:13:27] I agree.

[01:13:28] Interested to see.

[01:13:29] I don't have a clue.

[01:13:31] You know, somebody could really, really surprise us.

[01:13:34] But I do think that there's a couple folks that really do need to pay attention to, you know, the finesse.

[01:13:44] Mm-hmm.

[01:13:45] You know, that it takes for patisserie week.

[01:13:48] Yeah.

[01:13:48] That can be quite a challenge for some who sometimes lack, you know, a little finesse.

[01:13:54] But we've seen surprises before.

[01:13:57] So, yeah.

[01:13:58] I mean, I agree.

[01:13:58] It could be anyone.

[01:14:00] And maybe we'll see Christiane win a technical.

[01:14:05] Poor guy.

[01:14:07] You're jinxing him.

[01:14:08] I know.

[01:14:10] Watch.

[01:14:10] He's going to win the whole thing and he's not going to have won a single technical.

[01:14:13] Yeah.

[01:14:14] Yeah.

[01:14:17] All right.

[01:14:18] Any other comments or notes?

[01:14:20] Favorite lines?

[01:14:23] I think I've covered mine.

[01:14:26] All right.

[01:14:28] So, next week, as we've been talking about, it is the semifinals.

[01:14:32] So, we hope that you all join us as we cover next week's patisserie week.

[01:14:39] I'm excited.

[01:14:40] I always love patisserie week.

[01:14:42] Seeing all the beautiful.

[01:14:44] We know Greg's excited.

[01:14:46] Oh, yes.

[01:14:50] So, if you want to write in or leave us a message, you can find all of our contact information at podcastica.com.

[01:14:57] While you're there, be sure to check out our other shows.

[01:15:02] What are you guys watching recently?

[01:15:07] Saturday night.

[01:15:08] Just watched that.

[01:15:10] And it was really, really good.

[01:15:13] It's a movie, but not one we covered.

[01:15:17] But it was really good.

[01:15:20] And then I've been watching The Good Place.

[01:15:21] I was going to wait for Kristen and Ben, but I just have gotten through like halfway through season two now.

[01:15:27] And I'm like, oh my God, that's so good.

[01:15:29] It's too late now.

[01:15:31] Yeah.

[01:15:32] Maybe I'll go back and re-watch it with them.

[01:15:35] But Jason and Karen and I did a podcast on what we do in the shadows, the 2014 comedy, which I had never seen before.

[01:15:47] And I watched it and it was really great.

[01:15:50] Like it was funny and light and silly and just what I needed at that moment.

[01:15:56] So that was really nice.

[01:15:58] And we also talked about five things we do to cheer ourselves up.

[01:16:02] And it was great.

[01:16:03] It was a great podcast.

[01:16:04] I'm sure if it's not out yet, it will be out soon.

[01:16:07] That's awesome.

[01:16:08] That's awesome.

[01:16:09] I really like Jemaine Clement and Taika Waititi.

[01:16:14] I've watched, I think, the first half of that.

[01:16:16] But because of the New Zealand accents and lack of subtitles, I was having a hard time understanding what was going on.

[01:16:28] Well, I feel like it's a show that you could pick up at any minute.

[01:16:33] You would watch the movie, right?

[01:16:35] Yeah, the movie, 2014 movie.

[01:16:37] Yeah, the Kiwi movie is the one that I had a hard time with.

[01:16:40] I can watch the show.

[01:16:41] I think it's phenomenal.

[01:16:42] Matt Berry and-

[01:16:44] Oh my gosh, that show is phenomenal.

[01:16:46] I feel like Noel Fielding would go great on that show.

[01:16:49] Yes, actually, yeah.

[01:16:51] But no, I think the show is phenomenal.

[01:16:55] I just loved it, the tongue in cheek.

[01:16:58] Yeah, it's funny.

[01:17:00] I really enjoyed it, but I just got confused because of some of the slang.

[01:17:05] And I also didn't quite understand what some of them were saying at a given point.

[01:17:12] But yeah, it was, I highly recommend, at least, I need to finish it.

[01:17:18] Subtattles always save me.

[01:17:20] So, highly recommend.

[01:17:24] And if you can, go out to Strange Indeed and leave us a review on Apple Podcast or a rating or whatever it is that you can do there.

[01:17:36] Yeah, thank you.

[01:17:37] So, on your marks, get set.

[01:17:44] Bake.

[01:17:52] On your marks, get set.

[01:17:58] Bake.

[01:18:01] Sorry, I thought we were doing it together.

[01:18:03] Apologize.