1328 – Biscuits Week | Great British Bake You Off to Sleep C8/S11 E2

Episode 1328 – Biscuits Week | Great British Bake You Off to Sleep C8/S11 E2

[START OF RECORDING]

SCOOTER: Friends beyond the binary, ladies and gentlemen, boys and girls…hello, bakers. Wherever you…however…whether you're metric or whatever the other one is…if you have sympathy…what is it? Compassion or empathy for people that were raised without the metric system…I mean, I don't want to get into it, but holy moly, I’m so confused. Millilitre? I barely know it. Or, welcome to Sleep With Me, by the way. You say, that’s like a dad joke that doesn't even make any sense. I’d say, exactly. Welcome to Sleep With Me. It’s a place where it kinda barely…things kinda barely do make sense. I’m glad you're here. This is a podcast to keep you company and take your mind off of stuff.

It is very different, but it’s friendly and it’s just kinda something you barely listen to, if you're new. Regular listeners, welcome. Decalitre? I could barely…no…what do I look like, an Olympian to you? So, yeah. You working hard at those jokes? No, barely working at those, too. Decalitre? What is…? Decathalon. I’m barely…trick…is there such a thing as a treaclelitre? That’s somebody that eats treacle, right? I don't know whether there will be any treacle in this episode. We don't know yet because we're not there yet. So, if you're new, welcome to Sleep With Me. I’m really glad you're here. Just give the show a few tries. I’m here to be your bore-friend and keep you company while you fall asleep, which is a little different than the idea…I’m here to tell you a bedtime story, but you’ll kinda get it as you become a regular listener…and just see how it goes.

Don't worry, I got referrals to other stuff if you end up…you're like, this is not the show for me. But I’m glad you're here. I work really hard. I yearn and I strive. I really hope I can help you fall asleep, and we're able to do this…people that support the show directly, people that support our sponsors, people that just send their kindness to us or to other listeners across the deep, dark night, spread the word about the show, or who are in bed getting so comfortable and cozy right now. Couldn't do it without all of you. So, I love making the show, and yeah, here’s a couple ways we get to do it for you.

INTRO: [INTRO MUSIC] Hey, are you up all night tossing, turning, mind racing? Trouble getting to sleep? Trouble staying asleep? Well, welcome. This is Sleep With Me, the podcast that puts you to sleep. We do it with a bedtime story. Alls you need to do is get in bed, turn out the lights, and press Play. I’m gonna do the rest. What I’m going to attempt to do is create a safe place where you could set aside whatever’s keeping you awake.

That could be thoughts, things on your mind you're thinking about, thoughts about the past, the present, the future…yeah, thoughts, feelings, anything coming up for you emotionally related to those thoughts or feelings that are just there, it could be physical sensations, changes in time, temperature, routine, you could be traveling, you could have guests, maybe you work a different schedule, you could be going through something, getting over something. The only reason I run through some of that stuff is so you get the sense you're not alone. This podcast, for a loner type like myself, kinda offers the best of both worlds. You're not alone, but you don’t have to be bothered with anybody, either, because there’s a whole community around the show.

The majority of the community around the show is a passive but kind and welcoming, inclusive community that’s glad you're here. So, there’s no pressure from them 'cause they're saying, yeah, no, I’m just listening, too. I’m just glad you're here. You don’t have to be bothered with me 'cause it’s…I’m sending my voice across the deep, dark night, so you don’t got…I won't leave any crumbs, you won't wonder…it’s nice. It’s a podcast that…I don't know. It’s a podcast where you could feel less alone but still be a loner. I don't know if I ever realized that before, but it’s like, one of the aspects of a loner…some people would say, not the best aspect of a loner, just so you…I say, well, I can't…it’s not necessarily that I can't be bothered.

There’s a lot below the surface there, if you can relate, where you say, I don't know if I…I mean, human interactions come with…yeah, sometimes being alone is pretty nice. This one, you don’t have to be lonely. You could be alone or you don’t necessarily have to be, but I felt lonely when I shared a room with my brother, when I had a roommate, when I’m in a house full of people. Not all the time, but sometimes, especially when I can't sleep, because I don't feel like anybody understands it, right?

So, that’s why I kinda run through some of that stuff, 'cause here, in this community around the show, the reason you're so welcome here is because we say, yeah, I might not know exactly what you're going through, but I hope this podcast helps you like it helped me, 'cause I know what it was like for me, and if it’s like that for you, it’s rough. You got other stuff you gotta do tomorrow, right? You deserve a bedtime where you could get the rest you need so your life is more manageable, a bedtime you don’t have to dread, that you could look forward to or at least feel neutral about. You deserve that. The way we provide it is I send my voice across the deep, dark night.

I use lulling, soothing, creaky, dulcet tones, pointless meanders, and superfluous tangents, which means I go off topic, I get mixed up, I forget what I was talking about, then I’m like, what was I talking about? Then I double back, I use some…oh boy, do I use filler words. They never called me a natural at anything, but I would say my usage of filler words, including ones that don’t exist, like follower…whatever that word I just said earlier…I would say I’m a natural. Or, I guess it’s…unfortunately it was…I was a natural, whatever, twelve years ago when I started the show, and then I’ve spent well over ten thousand hours developing my ability to use filler words I guess for good, finally. So, in that sense, I laugh because I say, oh boy, did I win, because I get to use my filler words…I almost had a word…an overflowing.

Like, not ‘confluence’, but some word like that that was very fancy, like an overflowing amount of filler words. But I get to use them for people who’s going…dealing with something I can relate to. It gives my life purpose and meaning, makes me feel good. It’s fun, and I know what it’s like on the other side. So, being able to barely smile is…I mean, help you barely smile at me is important to me. So, yeah, what else do you need to know? Like I kinda talked about earlier, there’s a couple reactions when you first start listening to the show. One is dismay. Okay, what is going on here? I don't think I can go through every one. One is like strong dislike, and that comes in different shades depending on how much steam is coming out your ears.

If you already have too much steam coming out your ears, check out sleepwithmepodcast.com/nothankyou. That has other sleep podcasts and sleep audio on there, so you could find something that might work for you with less steam coming out your ears. But that’s fine. That’s a normal thing. This show is an acquired taste, right? But if you're less steamy but you're like, I don't think…I’m not sure about you. It’s something like dismay, but more of a frowny face. That’s okay. That’s a normal…if I came to this podcast, I would be skeptical, doubtful, and irritated, to be honest. I’d say, what is this dude talking about? Actually, you're looking in the mirror, sir. This is a clothing store. Okay, well, that’s not helpful to me. I’m trying to introduce a sleep podcast here.

Well, I was just saying, sir, you're talking to yourself in a manner…I say, okay, well, that was just my initial reaction. I like to…excuse me, I do like to talk to myself in the dressing room. How are you…? Oh, I live in your imagination, sir. Okay, could you still get out of this dressing room, please? The dressing room is within your mind. Oh, okay, great. Okay, but if you get here…you're skeptical, you're doubtful, you've probably tried a lot of different stuff to help you fall asleep, you heard about this show, you stumbled on it or you found it somehow. This show is very different, so it does take a couple tries to get used to, and that’s…I had to learn that through listeners. I mean, probably a million people — I mean, this is not something anyone would brag about — said, I really didn’t like you or the podcast when I first listen.

Then…but then I gave it two or three tries. For some people, this takes place over a series of years. That’s a common theme in e-mails I get. But they said, on the third try I realized, oh, okay, now I get that I don't get it. It never did make…it’s making nonsense out of nothing…no sense at all. I say, yeah, that’s it. That’s the show. So, it just takes some tries developing a flavor, 'cause it is a podcast you just barely listen to, like a TV on in the other room, like sand running through your hands, like a out-of-focus picture, like some pleasant sound, or like when your thoughts are drifting and you get into that place. But this is outside of you, so it’s a little bit easier to just kinda go with the flow once you get used to it, but it takes some adjusting to listen…to barely listen to a person. It’s not normally done.

Or it is, and it’s repurposed. But you say, yeah, I kinda…I listened to that thing. So, just kinda see how it goes with that. You kinda just barely listen to me. You can listen; you don’t need to. We’ve been making this show for a long time, but this is a podcast that doesn't put you to sleep. There is no pressure at all to fall asleep with this show, because I’m here to be dedicated the whole time I’m here to keep you company in case you're listening to me. So, I’m here to the very end whether you're awake or asleep, 'cause I’m here to keep you company and take your mind off of stuff so you can just fall asleep whenever you fall asleep. Neither one of us has to think about falling asleep, 'cause I’m just here and you're here to spend some time with your goofy friend. That’s my job.

I’m here to be your bore-friend, your bore-bae, your bore-sib, your bore-bud, your neigh-bore, your Borbie, your boreman in charge, your Boris Borlaf, your chorus…chorus of Borlaf. I guess that’s better. Your Noir Chardonnay…whatever it is, your bore-bestie, your bore-bor…whatever, your best bore-friend f’eva. I’m here to keep you company because there’s people listening who can't sleep at all. If that’s you, I’m here for you. There’s people who need a break during a day who need to listen. I’m here for you. There’s people who turn the show back on when they wake up. I’m here to keep you company whether you're awake or asleep. It’s a different idea…like, to tell you a story and to keep you company outside of yourself and in sync with you. I don't know. So, just see how it goes. It’s a low-pressure situation.

Like I said, you don’t even have to like me. I don't know how many other podcasts out there…and I only learned it by rote lesson…is like, oh, you don’t have to like me. I’m really not here to be liked. You could, but you don’t need to. There’s something so freeing about…I’ve been trying my whole life on the other…to be on either side of it, and now I could be right in the middle for you. So, those are a couple things to know. The other thing is the structure of the show throws people off. So, if you're new, I want to meet you where you are and kinda walk you through the structure of the show so you know what to expect. If you're giving it two or three tries…you go, oh, okay, that’s why they structured the show the way they structure it.

But also, if you become a regular listener, there’s a way most people listen and then there’s a way you might listen. So, if you decide you want to listen in a different way, there’s options. So, the way most people listen is to this ad-supported version linearly. So, the show starts off with a greeting; friends beyond the binary, ladies and gentlemen, boys and girls, so you feel seen and welcomed in. You say, okay, I could check that podcast out, see how it goes. Then there’s a long…oh, then there’s support so the podcast…paying for it’s optional. So, the sponsors and the ads make that possible. If you prefer a ad-free version, you could get that at Sleep With Me+. But after that is the intro, which is a show within a show, totally separate from the support.

It’s about fifteen to twenty minutes long where…we're in the middle of it, where I unsuccessfully try to explain what the podcast is, go off on some tangents, maybe hold a inter…whatever. I ended up in…it was a dressing room, even, this episode. We just kinda see where it goes. But the intro follows a familiar structure every time so there’s reassurance there, but it’s different every time so there’s variety there. Something about that mix, in my opinion, is important, 'cause my mind adjusts to things that are repetitive at bedtime. But I do want something familiar and reassuring. So, that’s why the intro isn't some repetitive thing, and that’s okay if that…for whoever that works for. If you prefer a show without intros, you can get that at Bedtime Stories from Sleep With Me or Sleep…that’s a ad-supported podcast.

Or Sleep With Me+ has a story-only podcast. But the intro goes on and on and on not just to introduce the show, but also to ease you into bedtime. So, only a small percentage of people fall asleep during the intro. Most people are getting comfortable, winding down, getting ready for bed, or doing a chill activity so that they can, I don't know, have a buffer, have a landing, have some distance from the day, because going right to sleep just never worked for me in the past, and winding down works for me most of the time. So, the intro also serves as a wind down, an easing you into bedtime, like setting-the-mood type thing. Then after the intro is support, and then there will be our bedtime story.

Tonight will be coverage of the Great British Bake Off, Great British Bake Off baking show off you to sleep, and it’ll be Episode 2, but you could listen to them in any order. They're gonna be…I mean, they’ll be nice. They're popular with listeners. But they’ll be confusing enough that you’ll say…did you actually…? Yeah, oh yeah. Oh boy, did I watch that show. But yeah, I…so, it’ll be just a meander-filled observation of those…this episode. Yeah, I’ll be here about an hour. I’m glad you're here. I appreciate you checking this podcast out. Myself and a team of people work really hard on this show, so we're thankful that you even checked it out and gave us your time. But I really hope this can help you fall asleep or guide you to something that does. So, thanks again for coming by, and here’s a couple ways we're able to do this for you twice a week. Thanks.

Alright everybody, Scoots here. We're covering Episode…Collection 8, Episode 2, Biscuit Week. Just getting everything set up here with my notebooky-pooh. Yeah…whoa, I got a lot of…how many written pages do I have? Whoa, forty. Scoots, there’s only fifty minutes in the episode. Oh, there’s 106 minutes and 37 seconds in the episode. Thank you. Okay, let’s bump that up here. Okay. Alright everybody, welcome to your…I mean, you're already…you’ve already been welcomed. But it’s Biscuit Week, and we got…the credits are running. Noel and Matt are holding hands. Uncle Noel, can I share some facts about biscuits? Yeah. Did you know biscuits were invented by Sir Morris in 15…1950…12? Forty biscuits are sold a year. Then Noel says, in America, they're not known as biscuits. They're known as sidewalks.

So…and they were holding hands. Noel has a big, long, oversized sweater with a smiley face, kinda like an adult and a child type image of the two of them. Then we get the preview of the episode. What else do they got? Big smiley face…talking heads, happy…oh, everybody’s wearing sweaters and jackets, so it must have been cool, at least in the morning before the tent heated up. Now my episode is lagging even though it’s downloaded, so, technical…I’ll do a little reboot here. Oh, that’s not rebooting anything. ‘Scuse me. Alright, so, here we go. Everybody walks into the tent. Another day. Everybody’s…yeah, talking about…holy cow, great to be back. I want to be…put my best effort forth, try to be cool and calm. No more tears, or save your tears for a rainy day, you know? But probably no more tears, period.

Biscuits are tricky, so it’s gonna be a difficult week. Mak says, I really hope I can be Star Baker. That would be in the final for me. Welcome to Biscuit Week, everybody. For the signature challenge, each judge would like you to make thirty-six chocolate Florentines. Thank you, Noel. Your Florentines should be uniform in texture and flavor. Judges will expect the perfect snap. They must be dipped, decorated, or coated in chocolate. You have two hours. Get ready. Get set. On your marks, get baking. So, everybody starts baking. Rowan’s rolling up his sleeves of his shirt. Good snap is key, everybody, Dave says. Then Prue’s in a nice, pink vest and then a shirt, but it already changed. So, she’s gone again. Caramelly, buttery mixture…we're getting some caramel…Prue’s got kind of a purple, lavender glasses frame.

Oh, chocolate…Paul likes dark chocolate. The way forward, he says, need the bitter…with the bitterness of the dark chocolate. Beautiful blend…timing is everything. You gotta have fruits in there, too, and stuff. Two minute…too long, it will be burnt. Too short, and they won't have the crack that Prue’s looking for. We start off with somebody…he’s making stiffy toffee pud…stiffy toffee Florentines based on stiffy…sticky toffee pudding. Eventually I’ll learn everybody’s name, but it’s only Week 2. This is the guy with the twin brother, Scott…he says, proud Scott…Peter…party fare…after his runs with his brother. Dates, Sultanas, chopped nuts, caramelized white…caramelized white chocolate? But Prue says, are they gonna have a snap?

He says, well, they’ll be crunchy and chewy 'cause of the dates, but hopefully I’ll get a snap out of it on the caramel side. She says, good luck. They say, don’t forget, you're Star Baker from last week, so…Peter’s not the only one. Sura’s doing a Sohan, which is cardamom, saffron, and rose water. That sounds delicious. They show Sura doing some yoga after work, and hers is gonna have also flowers and swans on it. This is…she’ll also be serving cardamom tea. That sounds good to me. Noel says, how you doing? Talks about what happened last week with the stuff getting spilled. She says, come on, give me a break. I’m trying to cook here. He’s giving her a hard time. He goes, what have you been doing on the days off? She says, practice, practice, practice. Yeah, I’m really tired. I even had an unpleasant dream with Paul in it.

Was he just in a apron only, Noel says? They laugh. So, they crack up. She goes, come on, go…get outta here. I got…she’s in polka dots. Then we go to somebody else. Her sisters are…her sister’s got a sweet tooth. Her Florentine…Linda. She likes her pudding quick, she likes working in the garden, Linda. Then they have a pint in their shed. He’s got a shed with a bar in it. Flower-topped Florentines; there’s some good alliteration. Brazil nuts, hazelnuts, pecans or pecans…get the spread, put it on the surface, get it done. Then Mark with a K, he’s doing some sort of large nut. He’s laughing about it. He’s been around the globe and loves carving loaves and parks, I guess. Mango lassie Florentine…macadamias, dried mangoes, white chocolate. Noel starts about…tells him, hey, what if you and I had a truck selling biscuits on the go?

Wouldn’t that be fun? I think it’s a good idea. They laugh about it. I do love a biscuit. Just looking at them, though, Noel says, not eating them. They don't like that at restaurants. But when it comes to the king of fruit, there’s a lot of people using mango, which at least in the bake-off, is the king of fruit. So, other bakers are trying this tropical treat, mango Florentine. May the best mango win. Now, Mak’s gonna soak his in boiling water so it’s not so chewy. They show Mak and his kids picking berries. He also type…wrote a novel on a typewriter. That’s very impressive. His are gonna be mango and cumin Florentines. Cashew seeds, too. Hand-piped peacock…Mak’s got a nice…he looks really comfortable. He has on…what is that called? A turtleneck.

It’s kinda like a shirt, sweater…it fits him loosely but well, and it looks very soft. I’m not sure what material it is. Then we got somebody else. I missed his name, though. He’s with his dog, Yoki, Y-O-K-I. That’s not Peter. I don't know. Dave; that’s Dave. These are the…this is the Dave I don't know. These are the Daves I don't know. White, milk, and dark chocolate…triple chocolate, twenty-five or twenty-six grams, he says. Dave’s got a nice blue…what do they call them? Plasters on him? Is that what they call them? I don't know. Whatever they call a piece of tape you wear around your finger, if you know what I’m saying. People are rolling their Florentines. Nobody’s marking it with a B, though. Cake pop, Scoot…oh, 'cause they got…they all gotta be exactly the same.

Cake-pop scoop…perfect quarter of a teaspoon, maybe a teaspoon. Some people are a little looser with their measurements. These are just some of the reasons I could never be on Bake Off. Then Hobnobs are posh…oh, but this is Laura. She’s got a pizza oven in her backyard or something. They call it their beer garden, like a outdoor stone…brick pizza oven. Salted-caramel Florentines…she thought the dark chocolate was too rich, but…so she chose milk chocolate, a little bit sweeter. She said her family enjoyed it. Lottie…Lottie’s doing biscuits she makes for her grandparents, which she visited at a distance, nana and papa. Very cute. They wave to her. She blows them a kiss, double-wave. Can't wait to see you and kiss you. I’ll FaceTime you later. She didn’t say kiss, hug, I guess.

Pistachios, almond, and coconut, dark and white chocolate…abstract approach; Jackson Pollock-esque splashes for the chocolate instead of feathers. Uniform mess…exactly, Paul. Linda, Mark…then everybody starts putting their stuff in the oven, batch baking…twelve…eleven minutes, eight minutes. Twelve point…2.5, 12.5…then talking…yeah, you don’t want to overcook them, but you gotta…they had 12 minutes and 26 seconds; that’s one. 12 minutes, 26 seconds. The first batch of biscuits…Marc C, Hermine, molding…a bit behind…moved to London twenty years ago and is studying to be an accountant, but needs a break from studying. Mango…oh boy, mango and coconut almonds…ruby chocolate. Sounds pretty good. Somebody…they explain the ruby chocolate later, though.

She says, yeah, I gotta make sure mine have a snap, so I’m a little nervous about that. Then we got everybody watching their ovens. Perfecting a batch of thirty-six individual biscuits…temperature tight rope. Again, not too long, not too soon. Are they done? Gotta get that snap. Everybody’s checking in there. Check it twice. Gonna find out who’s naughty or nice, right? Mak’s not happy with his. Somebody else…Sura…another minute. Lottie trying to shape hers…Dave…ninety percent sure of the snap. Marc with a C going in…are they even? Are they round? What’s Paul Hollywood going to say? Rowan…Rowan’s look a little bit like fruit…what is that called? Fruitcake? Fruit nut? Fruitcake, it’s called. A keen gardener…when he’s not pruning, he’s putting a shine on his antiques, is Rowan. Very snappy dresser.

Waistcoat Florentines…candied orange, cherries, and dried raspberries. Model chocolate waistcoats…'cause he’s…a waistcoat’s like a vest, I think. Maybe not. He wears nice ones, like the backs of the vests. Don’t cover it up with the jacket. So, his is nice. He’s got a tie on and everything. A real nice tie, too. Okay, it’s chocolate time. Mix in the chocolate. Prue loves the smell of chocolate. Caramelized white chocolate is white chocolate you bake in the oven. That’s what this kid’s doing. I forgot his name, but I love that idea. Tempering gives it a snap, but you gotta be precise and check the temperature or whatever, otherwise you gotta do it again. Noel says, I’d like to take…I’d like to bathe in that, or relax. So, he’s making people laugh. People are trying to get them out. Hermine’s playing catch-up.

They're stuck in round things. Okay, ruby chocolate…this is the explanation. It’s like a sour white…sour-at-the-end white chocolate. Mark…landscape photographer…so, he’s taking photos with his daughter. He’s got ginger, cherry, and pistachio Florentines to give them a kick with that ruby chocolate. His have a square shape before. Matt’s like, I’m not familiar with squares. I’m just learning shapes. So, he’s kinda playing up…rhombus? Not learned about rhombuses yet. Cuboid? No. Half-circle, semi-circle? We’ll cover that in another class. Thirty minutes remaining. Everybody’s trying to get their cooling, melting, assembling…it looks like Mak’s chocolate went a little hard on him. Prue’s looking over Rowan’s shoulder. Dunking…time to dunk it. A dunk and a dip.

Man, that caramelized white chocolate is…I gotta find out where I can get me some of that. Okay, Mark’s painting his ruby chocolate. Hermine’s got ruby chocolate. Fifteen minutes left. Yeah, decorations…people are piping, making flowers, little baby flowers out of something. Everything’s starting to look good. But are our cookies gonna set…get set in time or not, is the question. That is the question. Mak’s making his…everybody’s…the decoration part is coming down to the wire, it seems like, especially for the more fancy ones. Oh, 'cause you gotta put it back in the fridge or the freezer to set it, maybe? Then they got one minute left or something. People are trying to put them…plate them or, I don't even know, put them somewhere. Somebody was using gold leafs, and not everybody’s happy about it.

Counting…'cause you need thirty-six, right? I wonder what they do after with all the stuff; the crew gets it or everybody eats each other’s stuff? It might be a good…it might be a good time. Okay, now it’s time. Time’s up. Look good. Okay, well, let’s find out. Time for the judging, right? So, here we go. Let’s see how it goes. They start out with Dave. Dave’s look good. They’re feathered, you know? Like a Magic Eye poster, Noel says, like on that sleep podcast. Reminds me of raves. Good snap, massive snap…Prue’s thoughtful. The flavor’s good. Nuts and the mango, it all works. Plus the sesame seed balls…I like that. More texture…but it’s a nice biscuit. Then they go onto Mark’s. A little too lumpy. It’s those larger nuts. They all have a laugh at that one. They go on and on and on, and then they break them.

White chocolate, maybe…whatever. Thank you. Then Laura’s…I think I spaced out there. I don't even know what they were saying. Laura’s snaps well. Love the flavors, but we need something bitter at the end. I’m fixated on that, Paul says. Otherwise it’s great Florentine. So, shouldn't have used that milk chocolate. Rowan, waistcoats…you didn’t get them done in time, eh? They kinda give him…they say, remember last week? We told you to get stuff done. Don’t overdo it. It doesn't snap, either, but we love the flavor. The idea of the waistcoats is cool, but…you're using modelling chocolate, which didn’t taste good. Keep dreaming. It’s good that you shoot for the sky, but…and then we go to Sura. These look sweet, like little boats. Looks amazing. Prue says, mm. Nuts are gorgeous. Saffron’s nice.

Well-balanced, but Prue says, we wanted a snap. There’s no snap. Cardamom tea; delicious. Prue says, I’m gonna take it with me. Then we have Peter. These look like stick…stiffy…sticky toffee. They eat them. Flavor’s delicious. Never had anything like it, Paul says. I like the white chocolate, caramel flavor…clever. Truly unique. Noel says, that was touching. It smells delicious. Okay, then they go on. Hermine…a little scruffy. Time wasn’t on my side. Needed longer in the oven. Mango’s tough. Paul’s tough. She’s just like, this is hard. He said, soak the mango next time, but I love the flavors. Then we have Marc with a C; pretty, looks amazing. Unusual, this ruby chocolate. Uniformity…won't snap, though, so we got you. But sour cherries is surprising. Original, delicous. I’ll take that. Well done. Well done. Thank you.

Sura smiles. Marc smiles. Then we got Linda. Flower-topped Florentines…they say, you lost what the Florentine is supposed to be. We want to see more texture. These are flat as a pan…or supposed to be flat as a pancake. I don't know. It does have a snap, though. Ginger is strong, and…it’s not a Florentine, though. It’s a delicious biscuit, more of a gingersnap. Then we have Mak. Mango and cumin…and…okay, this is supposed to be a peacock effect. Paul says, it’s more like a tennis racket. They’re gooey, Prue says. Maybe five more minutes, Paul says. So, you did soak your mango, though. But Prue says, yeah, that could have made it soggy. So, it’s lose, lose for everybody with the mango. Then we have Lottie’s Florentines. Good temper, classic shape, nice shine, but busy. Well, that’s what a Florentine should look like.

A bit of a snap…chocolatey, nutty, love the sour cherry. Delicious. Fantastic, Paul says. I think he has a tell; his hand’s in his pocket. Can't find any fault with it. He flips a few of them, and his hand’s out of his pocket now. She gets a Hollywood handshake. Well done. Everybody’s impressed. He’s…I’ll take one with me, by the way. Noel laughs. Everybody smiles. Alright, so, then we get everybody’s reactions. Lottie, how you doing? Then we go to the talking heads. Never gonna wash my hand again. Mark with a K says…he’s laughing about…I thought I did alright, but…Dave’s like, I did get a snap. Rowan…the concept was good. Just a little too ambitious. I’ll try to follow their advice. Mak says, I gotta stay calm. Then we get an outside shot, then we see kinda the tent again. No idea what mystery lies ahead.

Let’s see, we got…time for the technical set by Prue. Prue, any words of advice? This is a classic. No going off on your own. They head out. Twelve hand-shaped coconut macaroons, some of them drizzled, piped…delicious mango curd. Okay, they must be crispy, golden on the outside, chewy on the inside. One hour and forty-five minutes. Matt’s kinda like, you can just buy them in a shop if you want. So, some with chocolate, some with mango. Did I say that? Mango curd. I never had either one of those. Oh, no, I did have a chocolate one. I don't know if it was a macaroon, but it was a chocolate coconut thing you could get at Aldi's. I’ve had…I bought it twice there. I don't have a Aldi's here, but the one in Florida when I was visiting family there…and Prue says, do not overprocess the coconut. It’s one of the secrets.

Otherwise it’ll be too smooth. It won't be rough. Paul has a mango. Okay, good…right consistency. Nice curd. Smooth set, nice wall to keep it in. Then the chocolate also has chocolate in the middle, and gorgeous…blended with coconut. Timing in the oven also important. Golden brown, chewy, sticky…and take it out when it looks like that. Paul says, take me back to when I was a kid. Let’s drink some tea. I think the instructions for mango curd are just ‘make a mango curd’. So, everybody’s like, okay…some people use a double-boiler or whatever. I think that’s what it’s called, or a indirect…I don't know, where you boil water. You have a bowl over the boiling water. Some people are doing it in their bowl. Some people don’t…made…have made macrons, but not macaroons.

So, you gotta thicken the curd and you gotta be careful, 'cause it’s gotta be right. You add cold butter, according to Laura or Linda, and you gotta thicken it up. Not too bad. Then you have to chill it, which I guess would probably further thicken it. Okay, then draw twelve circles on rice paper. Then somebody’s like, is this edible…is rice paper made of rice? Can you eat it? Mark with a K is having trouble with his curd. Then you get these circles…and Noel’s like, what was it like with your ET hands touching Paul’s sausage hands? That’s really what he said. She goes, yeah, I don't know. I wouldn't know how to feel. Maybe I peaked already, you know? Okay, then they're blitzing their coconut, the old coconut blitz. Man, don’t over-blitz it. Mark is still working on his curd.

I don't know…almond extract, rice flour, condensed milk…Paul’s…so, people are weighing that out and making it. Then you have to whisk egg white. Whip up your egg whites, whisk it, and that’ll raise it to a meringuey, chewy texture or something. Halfway through…and then time to add the coconut. Then half of the mixture you put in a star-nozzle piping bag. Then we see…they pipe a ring of coconut, then you put the chocolate in the donut part, and then you top it off. That’s how you put the chocolate in the middle. I just don’t know how it doesn't leak out…I guess 'cause of the paper it doesn't leak out the bottom? Or maybe…oh no, they put it on the top. So, then the bottom closes? I don't know. Then you make a dome. You gotta cover all the chocolate, otherwise it’ll leak out. Then you just gotta bake.

I don't know for how long. So, that’s useful. Put them in the oven. 130, ten minutes…ten minutes? Not sure. Longer bake than we think. Twenty-five minutes? Thirty minutes? Slow and low. Twenty minutes? I don't know. The curd better be good. Then they have a half-hour left. Matt’s pretending to sleep. Everybody’s checking…hey, can you cook up, man? I don't know. Are they golden? No, mine aren't golden. Are yours golden? No. Oh, man. Gotta get these things golden brown. Noel says, yeah, I love watching this and watching these dreams come apart. What do you reckon? Another five minutes. It’s taking ages. I definitely put in here, don’t forget about the Aldi's ones. I don't know if you have Aldi's, but it could be there. I didn’t see any mango ones.

But they come out and everybody’s putting them on the cool…what are those called, the cooling racks or the airing racks? Trying to cool them down. Then…okay, these are just the chocolate ones, though. Then you gotta do mango ones, I think. Ten minutes left. Then Matt’s messing with how much time they have left so they can…oh yeah, small…okay, so, those…they did cook those ones, too. Those ones should have a little dugout for the curd. Rowan’s like, this looks like something the cat left behind. Then you put a chocolate drizzle on the chocolate ones. One minute left. Everybody’s trying to get them to come together. Mark with a K doesn't have his chocolate bag, but somebody hands him theirs. So, nice teamwork. That’s it. Then they bring them up. Noel gives Sura a hard time. Don’t bump anybody.

Prue and Paul come out. Six and six…okay, the first one…I like the sizes. Similar…could have been in longer. Delicious, though, and crisp. Not bad. More…I like the ridge. Second one…different sizes, smaller. They needed a bit longer. The next one…they like the decoration. Different sizes…one tiny, one big. Tastes good, though. Piping is peculiar; that’s Rowan’s, and…too soft. So…then nice caramelization from the coconut. There you go. Delicious. Crispy on the outside, soft in the middle. I like these as well. Nice browning. Decent curd. Good flavor. That’s Mak’s. Then…undercooked as well, underbaked…lovely mango…need longer in the oven. These ones are neat, well-baked. Lovely flavor. Curd’s perfect. Cuts…flows…then someone over-blitzed. Linda, maybe?

Well-baked, more of a wall…a bit hard. Quite chewy. Then they say, these ones are pale, squashy. Shame, 'cause some part of it was neat. Then they start talking about the rankings. Eleventh place is Rowan…underbaked. Tenth position; Peter. Color only. Ninth position; Marc C. Eighth position; Lottie. Then Laura, Sura, Hermine, and then Mak is third place. I missed somebody. Mark with a K is in second place…spot on…which leaves Dave for first place. Excellent macaroons. Everybody claps, taps his back. Talking heads…he’s feeling good, confident for tomorrow. Lottie…fall from grace. Mark worry…Mark K…worried. Rowan…this isn't the best situation. Mak’s like, I have hope for tomorrow. Then we get a sky shot. Who’s gonna win? Who’s gonna Star? Who’s gonna go home? We’ll find out. Showstopper time.

3D-biscuit table setting from a memorable meal you had. Highly-something biscuit to deceive the eye. Teapot, whatever, biscuits…this is a showstopper. It has to look and taste fantastic. They have four hours. On your marks, get set, bake. Rowan’s like, I’m gonna go for it. I’m relaxed. Lottie says, I better not. Showstopper, Paul says, must be molded. No straight biscuits. You're gonna utilize…sculpt your biscuits around things. Like dough and clay, Prue says. Beautiful objects, delicious biscuits, but you gotta make a lot. This is gonna take a lot of baking. It won't be easy. So, they go to Rowan. Table setting…what’s happening? Breakfast tray for my ninetieth…my aunt’s ninetieth birthday with a lighthouse with a light on it, and little plates. Worse things happen at sea.

Lemon biscuit, chocolate pot, brandy snap…have you ever got it done in time when you practiced? No. Paul says, well, it’s very frustrating, so please get it done. Then everybody’s showing the different spices they're using for richer taste and flavors, even coffee, again, with Mark. Molded biscuit…a lot of people use gingerbread, so…Peter’s doing a Burns supper with a raspberry…Scotland on a plate, he says. Mark is doing a Ethiopian coffee ceremony; geometric icing, charcoal, cinnamon, and coffee biscuit. Getting messy…and other people…Lottie’s doing Viking…Lottie likes that Viking metal. Viking victuals…goblets, a longboat…they say, are you a Viking? No, I’m a secret Viking. I’m English…I’m British, or…but I’m not a Viking, but secretly I am. Okay, then everybody’s cutting and shaping.

Sculpting; correct, Scoots, they're sculpting. Gonna stay in the mold…don’t overwork it. You don’t want it to be tough. Bring it all together. Beyond basic knowledge, like being a potter. Mak has decided not to mold. He’s gonna create flat pieces and then shape them, flat-pack style. I mean, that’s kinda tough 'cause they said, moldings. He said, but I’m pretty sure I can get this done, so…Dave’s conjuring up magical curbs, saucer sets…waiting for tacos. Amaretti biscuit something…just have to keep my cool. Everything starts to go in the oven, and time to prepare…and mixing them…people are doing decoration things that look good…woven like a placemat. One Amaretti biscuit…Sura’s Ramadan teaset, speculaas biscuit, ginger, cardamom, black pepper. When they break their fast at Ramadan…she’s going for that vibe, like after you eat.

Mark will be using his experience as a sculptor. Coffee, toast, fondant daisies…I’m a metalworker, so now I’m working in biscuits. Different things are coming out of the oven shaped, and people are trying to assemble them. Mark…okay, well, this is…we’ll see. Some people are like, is this gonna work? Create all the elements of biscuit constructions. Okay, let’s see if that works. Alright, we’ll see if that works. Very delicate biscuits. Linda’s High Tea in Amsterdam…it just makes me laugh; High Tea in…well, I don't think it was a joke, but High Tea in Amsterdam. You gotta be brave, gotta go for it. Mak tries to shape his flat biscuit on a plate. It doesn't really work. Other people are having trouble getting their biscuits out of their molds, 'cause you don’t want to break it, right?

You don’t want to shatter your showstopper dreams. Rowan’s got his cone. He says, I’ll cry if it breaks. Mak’s broke a little bit. Maybe I overbaked it by a minute or so. Lottie can't get her boat out of the wood she was using. There’s two hours left, and every…yeah, it’s…Lottie gets hers out. Some of the smaller pieces are coming out as people are trying to do different shapes and styles. Good enough to eat. Then more stuff…you're batch-baking, so, more stuff in the oven. A lot of work to do. Linda’s doing a three-tier cake stand, afternoon tea, Nan’s eightieth birthday. Brandysnap supports…I practiced this fifteen times, changed it…I hope it tastes nice. Stiff competition for tea time. Sugarlace; that’s Hermine.

Spiced gingerbread teapot, teaset…and then Matt and him are kinda in a competition about who’s funnier or whose shows you go to. Matt says, Noel’s one of the most popular children’s entertainers. Okay, then everybody’s working on fancy stuff; glazes, berry stuff. Spot on…oatmeal, whipped cream, raspberries, honey, and whiskey, some sort of cream. Then they say, you have one hour left. Everybody’s like, you gotta be kidding me, and it’s echoing. Then assembly with…I don't know how you glue stuff, but everybody’s starting to glue their stuff together. Prue and Paul like the ambition of the styles. Coffee thing, lighthouse…imaginative. Mak didn’t…his spoon didn’t work out. Lottie’s like, I’m gonna be six minutes short, I think.

So…then we're down to a half-hour and everybody’s still gotta do the decorating and final assembly, too. So, now’s when people are really feeling it. Linda’s air-brushing color. What’s that? Dave’s painting blue stuff. Somebody’s dipping green stuff, icing, painting icing…pinky-orange. This could be a challenge, your piping. People are piping. Piping people…pleasant piping people. Yeah, things are starting to get fancified. Oh no, Rowan’s thing cracks. It’s getting more rustic. Things are starting to come together for some people that have…then other people, still working on it, doing their best, trying to get there. Noel’s messing with Lottie. She’s like, you're in the way, dude. He goes, I’ll put that on my CV; in the way. Okay, last push. Teapot…very delicate. Square…tea squares…okay, that feels robust.

Cream goes in. Dave’s got a fancy plate. One minute…everybody’s…it’s tough with the edit to know what’s happening, but everybody’s trying to get everything done and finally fancified. Is time up? Yeah, time is up. I think that’ll do. Who knows? Then we go to the judges, right? Now it’s time. Rowan goes first, brings up his. Worst things happen. See, his thing is blinking. They laugh. You did the flashing lighthouse and it looks like a tea set. So, we're gonna try this lemon biscuit. Paul takes a bite. Lovely flavor, but worked too much. Too thick, like rubber. Flavor’s not bad, but not your best, Rowan. You could do better. Then Mark. Roger Hargreaves vibe…very nice. Looks great. Thank you very much. A little bit too thick, though. Squishy in the middle, but overall, we like it. Amazing job. Hermine…a bit clumsy.

I don't know, I think it’s…the color’s beautiful. Not convinced on the flavor, Paul says. Laura…it’s just a stand, and you put it on top of something, so I’m not convinced by it. Lovely flavor, though. Biscuit’s nice. Spice…but four hours, you gotta make something more. Linda…very pretty. Well done. Biscuits were overworked, though. Texture’s not there. That’s the problem with shortbread. Then they got Mark. Looks the part, but scruffy. Prue coughs and says, I love it. Very strong coffee flavor. Never had anything like it before. Then Dave’s. Love the colors. Beautiful. Remarkable. Molding, shaping, form…believable. Lovely, Prue says. Thank you. Delicious. Yeah, delicious. You’ve done a really good job. Thank you. Mak…they say, we looked…asked for molding and you did flat.

The teapot’s not molded, but it looks nice. They try to eat a plate. They say it’s a bit bendy, but Prue likes the flavor. Not bad. Not a bad flavor, Paul says, but clumsy. Needs more precision. Sura…looks rushed. You're normally more neat. Icing was rushed. Great snap. Crispy, delicious. Very good. Then Peter’s. Looks neat. Effective. Prue eats it. She says, this is…she can't even…she says, it’s so delicious. Prue’s in ecstasy. Biscuit’s beautiful. Well-baked. Tasty. Great job. Lottie…they say it’s impressive, but you must have ran out of time, too. Molded nicely, but looks rough. Prue says, it was in…if it was in the ground for five hundred years, though…they take a couple bites. Good gingerbread. Crisp. Lovely flavor. Decent job. Okay, then we do the talking heads.

Lottie’s like, I think I got…I don't know, I reckon flavors might pull me through. Mak’s like, I’m gonna really practice if I get through this. Rowan…I’m precarious. Slidey slope. We get the zoom shot, then everybody’s sitting there. Decision time. Who will be Star Baker? Oh, boy. Then table talk. Dave was good. I adored it. Mark R…that was a good week, but Marc E had a good week. Texture’s neat. So, the Marks…top marks for the Marks. Who’s going home? Maca-Rowan, they say. Matt says, who do you think’s gonna improve? Well, Rowan doesn't listen to us. So, I don't know, but he’s got great ideas. Mak is steady, good, but he’s not going for it. So, yeah, it’s a tough decision. They come…everybody comes out. Noel gets to announce the Star Baker. The Star Baker this week is Dave. Dave smiles.

There wasn’t any music, though. I mean, later there is, but…and then Matt has to do his first not-Star Baker. It was close. A lot of discussion, but I’m afraid the person going home this week is…and they take their time, and they say, Mak. He says, man. Rowan’s mind’s blown that he’s not going home. Unlucky. He says, yeah, I know I gave it my best. It was a privilege to be here, meeting new people, new friends. Been amazing. Rowan’s like, I guess it was my ideas that saved me. Last chance. They say, yeah, dude, rein it in, man. Sura’s gutted. Mak’s gone. He’s a lovely guy. I’m gonna miss him. A couple other people are just happy they got through. So, Mark’s laughing. He does a lot of laughing. Dave’s ecstatic. Star Baker…he calls his girlfriend. I can't believe it. I’m so proud of you. What a end to the week. Well done. Yeah, that’s the end of the episode. That’s the end of Biscuits Week. Goodnight, everybody.

[END OF RECORDING]
(Transcription performed by LeahTranscribes)

GBBO

 

C8/S11 E2

https://jenrosewrites.blog/2020/09/29/the-great-british-bake-off-season-11-episode-2-my-thoughts/

https://www.nerdsandbeyond.com/2020/10/02/the-great-british-baking-show-season-11-episode-2-recap-biscuit-week/

https://robhasawebsite.com/the-great-british-bake-off-series-11-episode-2/

 

Florentine Biscuits

https://andyanand.com/blogs/blog/florentine-cookies-a-journey-into-italian-decadence?srsltid=AfmBOorAuy_ngCuy3DEBEnk-ECpjNDWN4r380yLg4NfQv9ZphgqMAAM_

https://honestcooking.com/the-truth-about-florentines/

https://www.yahoo.com/lifestyle/florentine-cookies-delightfully-thin-crispy-204044541.html

 

Dandy

https://www.parisiangentleman.com/blog/dandyism-a-modern-illusion

https://slate.com/culture/2013/05/history-of-the-dandy-liberace-gatsby-david-bowie-and-other-peacocks.html

https://attireclub.org/2013/03/25/fashion-history-the-dandy/

 

Macaron vs Macaroon

https://www.angesdesucre.com/blogs/anges-de-sucre/14017793-macaron-vs-macaroon-whats-in-a-name-anyway?srsltid=AfmBOorQqyU6EDknMAKM2J_UjoZdPEmPImH1PmdzOWAGdX-Pb1R-gNUL

https://www.southernliving.com/macaron-vs-macaroon-7254394

https://www.bonappetit.com/story/macaroons-vs-macarons?srsltid=AfmBOorbkojWcBGm043Po2W_xauLiLvkhBI6YtiLUjQXnL3bGv4avCiL

 

DOWN TO BUSINESS

Whether you’re metric or whatever the other one is

Milliliter? I barely know it!

Dekaliter? What do I look like, an Olympian?

I hope I can help you fall asleep

 

PLUGS

Sleep With Me Plus; SleepPhones; Story Only Feed; Rusty Biscuit Links; Emily Tat Artwork; Crisis Textline

 

SPONSORS

Helix Sleep; Zocdoc; Progressive; Anker Soundcore; Dave’s Killer Bread; Acorns

 

INTRO

Physical sensations, changes in time

You’re not alone

A passive but kind and welcoming, inclusive community

You can feel less alone but still be a loner

I felt lonely even when I shared a room with my brother

Oh boy do I use filler words

A natural user of filler words

An Overflowing Confluence of Filler Words

It’s important to me that I can help you barely smile at me

First reactions are often dismay or strong dislike

Not understanding the man in the mirror

I do like talking to myself in the dressing room

Making Nonsense Out Of No Sense At All

Neither one of us has to think about falling asleep

Your Boreman in Charge

Your Chorus Boreloff

Explaining the why behind the structure

Still not sure how I tangented myself into a dressing room this time

Covering GBBO tonight

Ep 2, but you can listen in any order

Meander-filled Observations

I hope this can help

 

STORY

Collection 8, Episode 2

I have 40 pages of notes for one episode??

Uncle Noel and Nephew Matt

Sharing facts about biscuits

Everyone’s wearing sweaters and jackets

It’s lagging even though I downloaded the episode

People are excited to be back

Biscuits are tricky

Signature: 36 Chocolate Florentines

Rowan rolls up his shirt sleeves

Looking for a good snap

Prue’s got a nice pink vest

Sticky Toffee Florentines

Eventually I’ll learn everyone’s names

Oh, this is Peter

Dates, Sultanas, Caramelized White Chocolate

Hopefully there’s a snap with those dates in there

Sura is doing a Sohan (cardamom, saffron, rosewater)

She’s also serving cardamom tea

Noel is teasing Sura

She’s practicing on the days off and having GBBO dreams

Linda’s sister has a sweet tooth

She likes to garden and have a pint in the shed

Flowertop Florentines

Mark – some sort of large nut thing – Mango Lassi Florentine

Noel and Mark could have a biscuit truck

Mango is the king of fruit!

Mak wrote a whole novel on a typewriter?

Mango and cumin

Handpiped Peacock

Mak has a good turtleneck sweater on

Dave has a dog named Yoki

These are the Daves I don’t know

Dave’s got a nice blue plaster on

Cake Pop Scoop

They have to be identical – that’s why I could never be on GBBO

Laura has a pizza oven in her backyard “beer garden”

Salted Caramel Florentines with milk chocolate

Lottie does a biscuit she gave her grandparents from a distance

Pistachios, almond, coconut

Jackson Pollock-esque

A uniform mess

They’re going in the oven

Hermine needs a break from studying to be an accountant

Mango, coconut, almonds, ruby chocolate

Temperature Tightrope

They need that snap!

Mak isn’t happy with his

Marc’s are going in

Rowan’s look like fruit cakes

Rowan is a very snappy dresser

Candied orange, cherries, and dried raspberries for Waistcoat Florentines

Prue loves the smell of chocolate

Caramelized White Chocolate – you bake it in the oven – I love that

Hermine is playing catch up

Explaining Ruby Chocolate

A sour thin white chocolate

Marc – ginger cherry pistachio florentines with ruby chocolate

Matt is just learning basic shapes

30 minutes left

Time to dunk it

I gotta get some caramelized white chocolate

Piping, picking baby flowers, starting to look good

Will the cookies set in time? That is the question

Not everyone is happy

Does the crew eat the leftovers? Do they eat each others?

Judgment Time

Dave – look good, feathered, like a magic eye poster, massive snap, great flavor, could’ve used more texture

Mark – too lumpy with the nuts, meh, I spaced out

Laura – snaps well, great flavor, need a bitterness at the end

Rowan – not done in time, Rowan has a time problem, no snap, nice flavor and idea, modeling chocolate was not the right call

Sura – they look amazing, gorgeous nuts, well balanced flavors, no snap! Delicious tea

Peter – delicious flavors, cool white chocolate caramel flavor, truly unique

Hermine – scruffy, needed more time, tough mango, soak the mango next time, great flavors

Marc – pretty, uniformity, no snap! Delicious flavor, original

Linda – flat as a pancake, not texture, good snap, strong ginger, not really a Florentine

Mak – more tennis racket than peacock, gooey, soggy

No one won the mango

Lotti – good temper, classic, good of a snap, delicious flavor, fantastic

Is Paul’s tell when he puts his hands in his pockets?

Lottie gets a Hollywood Handshake!

Time for the Technical

12 Hand-shaped Coconut Macaroons

Crispy on the outside, chewy on the inside

Some with chocolate and some with mango curd

I bought something like this at Aldi’s once

Don’t overprocess the coconut or it will be too smooth

Oven timing is important

Some people use a double boiler

Thicken the curd and be careful

Add cold butter to thicken, then chill

Many steps to thickening

Is rice paper made of rice?

Trouble with the Curd

Lottie’s ET Hands

The Old Coconut Blitz

Marc’s curd isn’t coming together

Whisk in whipped egg whites

Use the star nozzle pipping bag

A ring of coconut, then chocolate in the middle, then top it off and make a dome

Cover the chocolate or it will leak out!

How long? 10 minutes? 25? 30?

Matt pretends to sleep

They gotta be golden brown!

Noel loves watching these dreams fall apart

A dugout for the curd

Rowan says it looks like something the cat left behind

Someone lends Mark a chocolate bag

Judgment Time

1 – okay size, delicious, not bad

2 – different sizes, needed longer

3 – good decoration, good taste, different size

4 – nice caramelization, delicious, excellent – Mak

5. Undercooked, underbaked

6 – Neat

7 – overblitzed, underbaked

8 – pale and squashy

Lost a few in there

11th place is Rowan

10th is Peter

9th Marc

8th Lottie

Laura

Sura

Hermine

Mak

Mark is 2nd

Dave is 1st place!

Dave feels confident, Lottie not so much

Heartened and Disheartened

Showstopper Time

3D Biscuit Table Setting from a memorable meal

Look and taste fantastic

Rowan is really gonna go for it

It must be molded, like a dough and clay

This will require a lot of baking

Rowan – Breakfast Tray from his Aunt’s 90th (with a lighthouse)

Different spices for richer flavor

Peter – Burns Supper

Mark – Ethiopian Coffee Ceremony

Lottie – Viking Victuals (she likes viking metal)

Sculpting, not cutting

Mak is not molding, he’s gonna shape flat pieces, uh oh

Dave – Magical Curbs (waiting for tacos), amaretti biscuits

Sura – Ramadan Tea Set for breaking a fast

Marc – Coffee, toast, fondant daisies – He’s a metal worker and sculptor!

Linda – High Tea in Amsterdam (hehe)

Mak – is having trouble shaping his flat biscuits

Don’t shatter your showstopper dreams

Some smaller pieces are coming out

Linda – a cake stand for Mom’s birthday

Hermine – sugar lace, spiced gingerbread tea set

Noel and Matt are competing for who’s funnier

Fancy Glazes and Stuff

One Hour Left

How do you glue this stuff together?

Prue and Paul like the ambition

Time for decorating and final assembly

Linda is airbrushing color

Dave is painting

Pleasant Piping People

Rowan’s cracks and is getting more rustic

Lottie says Noel is in the way

Delicate Tea Squares

Dave’s got a fancy plate

Finally Fancified

Time is up

Judgement Time

Rowan – his lighthouse is blinking! It looks like a tea set – lovely flavor, too thick, like rubber

Marc – looks great, a little thick, overall good

Hermine – bit clumsy, not convinced on flavor

Laura – not impressed by the stand, good flavor, needed more ambition

Linda – very pretty, overworked biscuits, no texture

Mark – looks scruffy, very strong coffee flavor

Dave- remarkable color and form, believable, lovely, delicious

Mak – no molding! It’s flat! A bit bendy, clumsy, good flavor

Sura – looks rushed, not neat, great snap, crispy, delicious

Peter – looks neat, effective, delicious, Prue is in ecstasy

Lottie – impressive but ran out of time, good molding, looks rough, good flavor, decent job

Dave was good

Top marks for the Marks

Mak or Rowan might go home

Rowan has good ideas but doesn’t listen

Mak is steady but unimaginative

Star Baker is Dave!

Mak is going home

Rowan can’t believe he’s not going home

Rowan gets one last chance to rein it in

Sura will miss Mak

Dave is ecstatic and his girlfriend is proud of him

Goodnight

 

SUMMARY:

Episode: 1328

Title: Biscuits Week | Great British Bake You Off To Sleep C8/S11 E2

Plugs: Sleep With Me Plus; SleepPhones; Story Only Feed; Rusty Biscuit Links; Emily Tat Artwork; Crisis Textline

Sponsors: Helix Sleep; Zocdoc; Progressive; Anker Soundcore; Dave’s Killer Bread; Acorns

Notable Language:

• A Loner Type Like Myself
• You can feel less alone but still be a loner
• An Overflowing Confluence of Filler Words
• Making Nonsense Out Of No Sense At All
• Your Chorus Boreloff
• Meander-filled Observations
• Handpiped Peacock
• Cake Pop Scoop
• Jackson Pollock-esque
• Uniform Mess
• Temperature Tightrope
• Hollywood Handshake
• Trouble with the Curd
• Pleasant Piping People
• Finally Fancified

 

Notable Culture:

• Great British Bake Off

• • Boris Karloff
  • Jackson Pollock

• Hamlet

• • Aldi

• E.T.

 

Notable Talking Points:

• Physical sensations, changes in time
• You’re not alone
• A passive but kind and welcoming, inclusive community
• You can feel less alone but still be a loner
• I felt lonely even when I shared a room with my brother
• Oh boy do I use filler words
• A natural user of filler words
• An Overflowing Confluence of Filler Words
• It’s important to me that I can help you barely smile at me
• First reactions are often dismay or strong dislike
• Not understanding the man in the mirror
• I do like talking to myself in the dressing room
• Making Nonsense Out Of No Sense At All
• Neither one of us has to think about falling asleep
• Your Boreman in Charge
• Your Chorus Boreloff
• Explaining the why behind the structure
• Still not sure how I tangented myself into a dressing room this time
• Covering GBBO tonight
• Ep 2, but you can listen in any order
• Meander-filled Observations
• I hope this can help
• Collection 8, Episode 2
• I have 40 pages of notes for one episode??
• Uncle Noel and Nephew Matt
• Sharing facts about biscuits
• Everyone’s wearing sweaters and jackets
• It’s lagging even though I downloaded the episode
• People are excited to be back
• Biscuits are tricky
• Signature: 36 Chocolate Florentines
• Rowan rolls up his shirt sleeves
• Looking for a good snap
• Prue’s got a nice pink vest
• Sticky Toffee Florentines
• Eventually I’ll learn everyone’s names
• Oh, this is Peter
• Dates, Sultanas, Caramelized White Chocolate
• Hopefully there’s a snap with those dates in there
• Sura is doing a Sohan (cardamom, saffron, rosewater)
• She’s also serving cardamom tea
• Noel is teasing Sura
• She’s practicing on the days off and having GBBO dreams
• Linda’s sister has a sweet tooth
• She likes to garden and have a pint in the shed
• Flowertop Florentines
• Mark – some sort of large nut thing – Mango Lassi Florentine
• Noel and Mark could have a biscuit truck
• Mango is the king of fruit!
• Mak wrote a whole novel on a typewriter?
• Mango and cumin
• Handpiped Peacock
• Mak has a good turtleneck sweater on
• Dave has a dog named Yoki
• These are the Daves I don’t know
• Dave’s got a nice blue plaster on
• Cake Pop Scoop
• They have to be identical – that’s why I could never be on GBBO
• Laura has a pizza oven in her backyard “beer garden”
• Salted Caramel Florentines with milk chocolate
• Lottie does a biscuit she gave her grandparents from a distance
• Pistachios, almond, coconut
• Jackson Pollock-esque
• A uniform mess
• They’re going in the oven
• Hermine needs a break from studying to be an accountant
• Mango, coconut, almonds, ruby chocolate
• Temperature Tightrope
• They need that snap!
• Mak isn’t happy with his
• Marc’s are going in
• Rowan’s look like fruit cakes
• Rowan is a very snappy dresser
• Candied orange, cherries, and dried raspberries for Waistcoat Florentines
• Prue loves the smell of chocolate
• Caramelized White Chocolate – you bake it in the oven – I love that
• Hermine is playing catch up
• Explaining Ruby Chocolate
• A sour thin white chocolate
• Marc – ginger cherry pistachio florentines with ruby chocolate
• Matt is just learning basic shapes
• 30 minutes left
• Time to dunk it
• I gotta get some caramelized white chocolate
• Piping, picking baby flowers, starting to look good
• Will the cookies set in time? That is the question
• Not everyone is happy
• Does the crew eat the leftovers? Do they eat each others?
• Judgment Time
• Dave – look good, feathered, like a magic eye poster, massive snap, great flavor, could’ve used more texture
• Mark – too lumpy with the nuts, meh, I spaced out
• Laura – snaps well, great flavor, need a bitterness at the end
• Rowan – not done in time, Rowan has a time problem, no snap, nice flavor and idea, modeling chocolate was not the right call
• Sura – they look amazing, gorgeous nuts, well balanced flavors, no snap! Delicious tea
• Peter – delicious flavors, cool white chocolate caramel flavor, truly unique
• Hermine – scruffy, needed more time, tough mango, soak the mango next time, great flavors
• Marc – pretty, uniformity, no snap! Delicious flavor, original
• Linda – flat as a pancake, not texture, good snap, strong ginger, not really a Florentine
• Mak – more tennis racket than peacock, gooey, soggy
• No one won the mango
• Lotti – good temper, classic, good of a snap, delicious flavor, fantastic
• Is Paul’s tell when he puts his hands in his pockets?
• Lottie gets a Hollywood Handshake!
• Time for the Technical
• 12 Hand-shaped Coconut Macaroons
• Crispy on the outside, chewy on the inside
• Some with chocolate and some with mango curd
• I bought something like this at Aldi’s once
• Don’t overprocess the coconut or it will be too smooth
• Oven timing is important
• Some people use a double boiler
• Thicken the curd and be careful
• Add cold butter to thicken, then chill
• Many steps to thickening
• Is rice paper made of rice?
• Trouble with the Curd
• Lottie’s ET Hands
• The Old Coconut Blitz
• Marc’s curd isn’t coming together
• Whisk in whipped egg whites
• Use the star nozzle pipping bag
• A ring of coconut, then chocolate in the middle, then top it off and make a dome
• Cover the chocolate or it will leak out!
• How long? 10 minutes? 25? 30?
• Matt pretends to sleep
• They gotta be golden brown!
• Noel loves watching these dreams fall apart
• A dugout for the curd
• Rowan says it looks like something the cat left behind
• Someone lends Mark a chocolate bag
• Judgment Time
• 1 – okay size, delicious, not bad
• 2 – different sizes, needed longer
• 3 – good decoration, good taste, different size
• 4 – nice caramelization, delicious, excellent – Mak
• 5. Undercooked, underbaked
• 6 – Neat
• 7 – overblitzed, underbaked
• 8 – pale and squashy
• Lost a few in there
• 11th place is Rowan
• 10th is Peter
• 9th Marc
• 8th Lottie
• Laura
• Sura
• Hermine
• Mak
• Mark is 2nd
• Dave is 1st place!
• Dave feels confident, Lottie not so much
• Heartened and Disheartened
• Showstopper Time
• 3D Biscuit Table Setting from a memorable meal
• Look and taste fantastic
• Rowan is really gonna go for it
• It must be molded, like a dough and clay
• This will require a lot of baking
• Rowan – Breakfast Tray from his Aunt’s 90th (with a lighthouse)
• Different spices for richer flavor
• Peter – Burns Supper
• Mark – Ethiopian Coffee Ceremony
• Lottie – Viking Victuals (she likes viking metal)
• Sculpting, not cutting
• Mak is not molding, he’s gonna shape flat pieces, uh oh
• Dave – Magical Curbs (waiting for tacos), amaretti biscuits
• Sura – Ramadan Tea Set for breaking a fast
• Marc – Coffee, toast, fondant daisies – He’s a metal worker and sculptor!
• Linda – High Tea in Amsterdam (hehe)
• Mak – is having trouble shaping his flat biscuits
• Don’t shatter your showstopper dreams
• Some smaller pieces are coming out
• Linda – a cake stand for Mom’s birthday
• Hermine – sugar lace, spiced gingerbread tea set
• Noel and Matt are competing for who’s funnier
• Fancy Glazes and Stuff
• One Hour Left
• How do you glue this stuff together?
• Prue and Paul like the ambition
• Time for decorating and final assembly
• Linda is airbrushing color
• Dave is painting
• Pleasant Piping People
• Rowan’s cracks and is getting more rustic
• Lottie says Noel is in the way
• Delicate Tea Squares
• Dave’s got a fancy plate
• Finally Fancified
• Time is up
• Judgement Time
• Rowan – his lighthouse is blinking! It looks like a tea set – lovely flavor, too thick, like rubber
• Marc – looks great, a little thick, overall good
• Hermine – bit clumsy, not convinced on flavor
• Laura – not impressed by the stand, good flavor, needed more ambition
• Linda – very pretty, overworked biscuits, no texture
• Mark – looks scruffy, very strong coffee flavor
• Dave- remarkable color and form, believable, lovely, delicious
• Mak – no molding! It’s flat! A bit bendy, clumsy, good flavor
• Sura – looks rushed, not neat, great snap, crispy, delicious
• Peter – looks neat, effective, delicious, Prue is in ecstasy
• Lottie – impressive but ran out of time, good molding, looks rough, good flavor, decent job
• Dave was good
• Top marks for the Marks
• Mak or Rowan might go home
• Rowan has good ideas but doesn’t listen
• Mak is steady but unimaginative
• Star Baker is Dave!
• Mak is going home
• Rowan can’t believe he’s not going home
• Rowan gets one last chance to rein it in
• Sura will miss Mak
• Dave is ecstatic and his girlfriend is proud of him
• Goodnight