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Source: (consider it)
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Thread: Great British Bake-Off 2013
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marzipan
Shipmate
# 9442
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Posted
Yay! Now I just need to remember to watch it later
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formerly cheesymarzipan.
Now containing 50% less cheese
Posts: 917 | From: nowhere in particular | Registered: May 2005
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Sarasa
Shipmate
# 12271
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Posted
Thanks for the reminder - I'm looking forward to it (goes off to set the box to record it).
[ 20. August 2013, 11:43: Message edited by: Gussie ]
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'I guess things didn't go so well tonight, but I'm trying. Lord, I'm trying.' Charlie (Harvey Keitel) in Mean Streets.
Posts: 2035 | From: London | Registered: Jan 2007
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seekingsister
Shipmate
# 17707
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Posted
Yay! Will probably be watching it on iPlayer as the eye rolling from seekingmister when I try to watch in the living room ruins the enjoyment ![[Big Grin]](biggrin.gif)
Posts: 1371 | From: London | Registered: May 2013
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Firenze
Ordinary decent pagan
# 619
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Posted
By gum, the macaroni cheese will be on the table with uncommon promptness tonight. (Fortunately Señor Firenze has his own room - and indeed TV - to retire to post prandial).
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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balaam
Making an ass of myself
# 4543
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Posted
Are you sure this is GBBO? Over 10 minutes in and still no innuendo.
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Posts: 9049 | From: Hen Ogledd | Registered: May 2003
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balaam
Making an ass of myself
# 4543
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Posted
There was one about spooning. Now I know I'm watching the right show.
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Last ever sig ...
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Posts: 9049 | From: Hen Ogledd | Registered: May 2003
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Drifting Star
Drifting against the wind
# 12799
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Posted
And the squirrel's nuts.
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The soul is dyed the color of its thoughts. Heraclitus
Posts: 3126 | From: A thin place. | Registered: Jul 2007
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loggats
Shipmate
# 17643
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Posted
Glad I'm not the only person who remembers those nuts.
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"He brought me into the banqueting house, and his banner over me was love."
Posts: 245 | Registered: Apr 2013
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Firenze
Ordinary decent pagan
# 619
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Posted
I am, of course, perfectly sure that they were chosen from the zillions of applicants purely on their baking skills, but I notice we have ended up with an Asian one, a young one, an old one, a gay one, a black one, a Mummy, a Daddy and a couple of 'characters'.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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justlooking
Shipmate
# 12079
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Posted
Baking skills would be essential but I expect there'd be other criteria such as being able to cope with being filmed. Overall the group is meant to be representative of British people so getting a balance of men and women and of ages and backgrounds would influence choices. It still seems to favour white middle-class types but perhaps that's what the majority of applicants are.
No great surprise with the one who left.
Next week is bread. Bread is a good predictor of success.
Posts: 2319 | From: thither and yon | Registered: Nov 2006
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Gideon
Apprentice
# 17676
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Posted
There's also the intense one, the bubbly one, the posh one, the Northern one, the über-competitive one, the creative one, the experimenting one, the buffoon one and some we haven't seen very much of yet so I'll stereotype them over the next couple of episodes ![[Biased]](wink.gif)
Posts: 7 | From: Budleigh Babberton | Registered: May 2013
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Boogie
Boogie on down!
# 13538
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Posted
Last night's show was carnage!
Blue plasters everywhere!
Some of the cakes were pretty dire considering they had FOUR HOURS to make them.
![[Two face]](graemlins/scot_twoface.gif)
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Garden. Room. Walk
Posts: 13030 | From: Boogie Wonderland | Registered: Mar 2008
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Firenze
Ordinary decent pagan
# 619
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Posted
Yes. Precisely how do you manage to lop bits of finger off baking a cake? Other than slicing it at the end, cakes are an entirely knife-free operation in this house.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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kingsfold
Shipmate
# 1726
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Posted
Apparently one of them involved slicing open a vanilla pod. I can understand how that might happen, but cutting butter? I'd use a standard table knife for that...
Posts: 4473 | From: land of the wee midgie | Registered: Nov 2001
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Sarasa
Shipmate
# 12271
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Posted
Last nights show started to remind me of a Kenny Everett sketch about a hapless D.I.Y. presenter that I saw a while ago, I was beginning to think a finger or two was going to get chopped off.
The standard seems high this year, a shame Toby was a bit of a disaster, he was very funny.
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'I guess things didn't go so well tonight, but I'm trying. Lord, I'm trying.' Charlie (Harvey Keitel) in Mean Streets.
Posts: 2035 | From: London | Registered: Jan 2007
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angelica37
Shipmate
# 8478
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Posted
I can't believe someone mixed up salt and sugar without noticing, do they not taste their mixture before baking it?
Posts: 1351 | From: Suffolk | Registered: Sep 2004
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Tree Bee
Ship's tiller girl
# 4033
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Posted
If I remember right, he did taste it before baking and realised his mistake , but by then he didn't have time to mix another batch. ![[Roll Eyes]](rolleyes.gif)
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"Any fool can make something complicated. It takes a genius to make it simple."
— Woody Guthrie
http://saysaysay54.wordpress.com
Posts: 5257 | From: me to you. | Registered: Feb 2003
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Mudfrog
Shipmate
# 8116
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Posted
quote:
Originally posted by Firenze:
I am, of course, perfectly sure that they were chosen from the zillions of applicants purely on their baking skills, but I notice we have ended up with an Asian one, a young one, an old one, a gay one, a black one, a Mummy, a Daddy and a couple of 'characters'.
Yup, I noticed that too - and that the gay gentleman had a 'husband' as opposed to a 'partner'. I wonder which liberal country he was married in. Or is the the right-on BBC getting in early in next year's UK law change?
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"The point of having an open mind, like having an open mouth, is to close it on something solid."
G.K. Chesterton
Posts: 8237 | From: North Yorkshire, UK | Registered: Jul 2004
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Pegasus
Shipmate
# 1966
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Posted
If the gent in question refers to his other half as a husband (and people do, regardless of their legal status) then I think it's only common courtesy for others to use the same terminology.
Posts: 1207 | From: Ruritania | Registered: Apr 2004
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Ariel
Shipmate
# 58
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Posted
Please let's stick to cakes on this thread, and avoid slices of deceased equines when possible. Thanking you in advance,
Ariel
Heaven Host
Posts: 25445 | Registered: May 2001
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justlooking
Shipmate
# 12079
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Posted
Well, that was exciting! Who'd have thought English muffins could create such tension?
No surprises again with the one who left - I don't think she got the idea of what was needed with the bread sticks and especially with the decorative bread - a cob loaf with a bunch of tomatoes on top doesn't quite deliver on decorative.
I've no idea yet who might be the front-runners - this week's star baker was in the danger zone with cakes last week so it's wide open.
Posts: 2319 | From: thither and yon | Registered: Nov 2006
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Sarasa
Shipmate
# 12271
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Posted
I'd never really considered how you make English muffins before, might give that a go - I'd have to get a hotplate first though.
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'I guess things didn't go so well tonight, but I'm trying. Lord, I'm trying.' Charlie (Harvey Keitel) in Mean Streets.
Posts: 2035 | From: London | Registered: Jan 2007
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marzipan
Shipmate
# 9442
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Posted
Muffins look like fun (with help from a proper recipe), I might have to start playing with yeast again. You might be able to cook them in a big frying pan, Gussie? that's what i do with welsh cakes, which ask to be cooked on a hotplate or griddle in the recipes...
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formerly cheesymarzipan.
Now containing 50% less cheese
Posts: 917 | From: nowhere in particular | Registered: May 2005
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Boogie
Boogie on down!
# 13538
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Posted
Paul the octopus was a great idea - but lost a bit of definition in the baking!
I love to bake bread, but couldn't do it under that kind of pressure!
Posts: 13030 | From: Boogie Wonderland | Registered: Mar 2008
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AngloCatholicGirl
Shipmate
# 16435
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Posted
Sob! Having moved across the pond, I am unable to get my annual fix of baking this year - any idea if TGBBO shows on any American channel? ![[Waterworks]](graemlins/bawling.gif)
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Love is the wisdom of the fool and the folly of the wise -Samuel Johnson
Posts: 75 | From: Now from across the pond | Registered: May 2011
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justlooking
Shipmate
# 12079
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Posted
quote:
Originally posted by AngloCatholicGirl:
Sob! Having moved across the pond, I am unable to get my annual fix of baking this year - any idea if TGBBO shows on any American channel?
Episode 1, shown on 20th August, is now on youtube if that's any help.
Posts: 2319 | From: thither and yon | Registered: Nov 2006
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sophs
Sardonic Angel
# 2296
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Posted
quote:
Originally posted by Gussie:
I'd never really considered how you make English muffins before, might give that a go - I'd have to get a hotplate first though.
I use a heavy le cruset frying pan. It worked rather well.
Posts: 5407 | From: searching saharas of sorrow | Registered: Feb 2002
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Heavenly Anarchist
Shipmate
# 13313
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Posted
Kimberley is very good, I think Rob is her main rival.
I quite fancy a go at English muffins too, I have ancient cast iron frying pans I use for flatbreads so they would be ideal.
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'I love deadlines. I like the whooshing sound they make as they fly by.' Douglas Adams
Dog Activity Monitor
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Posts: 2831 | From: Trumpington | Registered: Jan 2008
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AngloCatholicGirl
Shipmate
# 16435
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Posted
quote:
Originally posted by justlooking:
quote:
Originally posted by AngloCatholicGirl:
Sob! Having moved across the pond, I am unable to get my annual fix of baking this year - any idea if TGBBO shows on any American channel?
Episode 1, shown on 20th August, is now on youtube if that's any help.
Found it! Thanks for the suggestion. ![[Smile]](smile.gif)
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Love is the wisdom of the fool and the folly of the wise -Samuel Johnson
Posts: 75 | From: Now from across the pond | Registered: May 2011
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Penny S
Shipmate
# 14768
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Posted
I have discovered my stash of last year's which I never had time to watch for various reasons. So sad for the midwife with the heavy cake covered with roses.
So I can fill the wait with those.
Posts: 5833 | Registered: May 2009
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justlooking
Shipmate
# 12079
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Posted
Desserts tomorrow. I'm sure meringue will be involved. Meringue is good but it lends itself to high drama.
Posts: 2319 | From: thither and yon | Registered: Nov 2006
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Penny S
Shipmate
# 14768
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Posted
quote:
Originally posted by justlooking:
Desserts tomorrow. I'm sure meringue will be involved. Meringue is good but it lends itself to high drama.
Iles flottant.
Posts: 5833 | Registered: May 2009
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Hugal
Shipmate
# 2734
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Posted
Well last night (deserts) was very intersting. I think they have ramped up the tension this year. Lots of tight shots on peoples faces. As a pastry chef some of them had me watching through my fingers. So the big question did she or did she not steal his custard?
The obvious two went home.
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I have never done this trick in these trousers before.
Posts: 1887 | From: london | Registered: Apr 2002
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Sarasa
Shipmate
# 12271
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Posted
I agree the whole process seems more tense this year, but I'm still enjoying it, specially the custard stealing episode. I fancied some of the trifles, but I've never liked the idea of floating islands, and their efforts didn't tempt me to try.
My son pointed out that the lid of my cast iron casserole would make a good hotplace for muffin making so I'm giving it a go this weekend.
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'I guess things didn't go so well tonight, but I'm trying. Lord, I'm trying.' Charlie (Harvey Keitel) in Mean Streets.
Posts: 2035 | From: London | Registered: Jan 2007
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Heavenly Anarchist
Shipmate
# 13313
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Posted
I am a custard addict but floating islands just don't have any appeal - why have a anaemic poached meringue when you can have a delicious baked one which is far more aesthetically appealing.
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'I love deadlines. I like the whooshing sound they make as they fly by.' Douglas Adams
Dog Activity Monitor
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Posts: 2831 | From: Trumpington | Registered: Jan 2008
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Penny S
Shipmate
# 14768
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Posted
In the days when a local restaurant served a dessert buffet, I tried floating islands, expecting something special. It didn't really do it for me. I wasn't entirely convinced that the meringue was cooked, and I felt it needed something with an edge to the flavour. I feel the same about tiramisu. But there's a recipe in the Radio Times for next week which is a fruit version of that, and which I suspect will be more to my taste.
Posts: 5833 | Registered: May 2009
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justlooking
Shipmate
# 12079
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Posted
Deborah's trifle custard (which ended up in Howard's trifle) was 'slack' when she'd used cornflour presumably to make it firm. Howard's was firm enough to pipe without cornflour. Superior skill there.
Not sure who the front-runners are yet although Kimberley seems consistently good. Ruby's had her disasters but she successfully winged the petit-fours. Added to her bread triumph this could make her a Paul Hollywood favourite - he likes bakers who can take risks.
Posts: 2319 | From: thither and yon | Registered: Nov 2006
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Penny S
Shipmate
# 14768
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Posted
In Delia's trifle recipe, which I use, a teaspoon of cornflour is added to prevent splitting, not to thicken the custard, which takes for ever. (I always make twice as much as Delia, because her quantity simply does not cover the stuff underneath properly.)
Posts: 5833 | Registered: May 2009
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justlooking
Shipmate
# 12079
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Posted
It's pies and tarts tonight, starting with double-crusted fruit pies which sounds simple enough, but probably won't be. For the technical challenge it's the English Custard Tart and we'll learn about its long and distinguished history. I've seen the short preview clip on the website - some tarts don't quite make it and I'm worried already about Howard's filo pastry showstopper.
Posts: 2319 | From: thither and yon | Registered: Nov 2006
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Sarkycow
La belle Dame sans merci
# 1012
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Posted
Doesn't double crusted just mean crust underneath and on top? So you bake blind the pie case, then fill it and lid it and rename it. Shouldn't be difficult for the country's top 10 bakers
I foresee a ahead of problems with the custard tart though - they had to make custard last week and most had issues.
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“Just because your voice reaches halfway around the world doesn't mean you are wiser than when it reached only to the end of the bar.”
Posts: 10787 | Registered: Jul 2001
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Anselmina
Ship's barmaid
# 3032
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Posted
Except Howard, who had his custard nicked by yer woman.
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Posts: 10002 | From: Scotland the Brave | Registered: Jul 2002
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Mrs Shrew
Ship's Mother
# 8635
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Posted
I was really impressed with the palm trees design trifle last week,so am hohoping for some nice ornate pies this week
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"The goal of life is not to make other people in your own image, it is to understand that they, too, are in God's image" (Orfeo)
Was "mummyfrances".
Posts: 703 | From: York, England | Registered: Oct 2004
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Roseofsharon
Shipmate
# 9657
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Posted
quote:
Originally posted by Sarkycow:
Doesn't double crusted just mean crust underneath and on top? So you bake blind the pie case, then fill it and lid it and rename it. Shouldn't be difficult for the country's top 10 bakers
I foresee a ahead of problems with the custard tart though - they had to make custard last week and most had issues.
A double-crust fruit pie does not have the bottom pastry baked blind before filling. The pie plate is lined with raw pastry, the filling added and the top layer of pastry put on top and sealed. Egg-wash & bake.
My mother used to make wonderful baked egg custard tarts, but deeper than ones I've seen made on cookery shows (thinking Marcus Wareing on Great British Menu a couple of years ago).
That was on the Sundays when she didn't make double-crust apple pie or baked rice pudding.
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Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Sarkycow
La belle Dame sans merci
# 1012
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Posted
quote:
Originally posted by Roseofsharon:
quote:
Originally posted by Sarkycow:
Doesn't double crusted just mean crust underneath and on top? So you bake blind the pie case, then fill it and lid it and rename it. Shouldn't be difficult for the country's top 10 bakers
I foresee a ahead of problems with the custard tart though - they had to make custard last week and most had issues.
A double-crust fruit pie does not have the bottom pastry baked blind before filling. The pie plate is lined with raw pastry, the filling added and the top layer of pastry put on top and sealed. Egg-wash & bake.
I tend to bake blind for double crust pies. Yes, you have to be more inventive with the top crust decoration etc. to ensure it joins the bottom properly, but it minimises the worry about soggy bottoms.
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“Just because your voice reaches halfway around the world doesn't mean you are wiser than when it reached only to the end of the bar.”
Posts: 10787 | Registered: Jul 2001
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Avila
Shipmate
# 15541
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Posted
So a 'double crusted pie' is what I would consider a normal pie. never quite understood these lid only varieties. Base only being a flan - or quiche if savoury and posh!!
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Posts: 1305 | From: west midlands | Registered: Mar 2010
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Amos
Shipmate
# 44
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Posted
Rose of Sharon--your mother might have been amused to see how many of the contestants got reproved for the shallowness of their custard tarts.
I was interested to see that not one of the fruit pies was made with a lard crust. As I watched, I had, on a plate in front of me, a slice of apple pie (our own apples) with a nice, crisp flaky crust top and bottom. Hooray!
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Roseofsharon
Shipmate
# 9657
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Posted
My mother's custard tarts were not individual ones like the ones in last night's show, but a family one made in an oval enamel dish.The custard seemed very deep to me, but it probably only held a pint - back in those days helpings were smaller, and so was I. What made enough to serve 6 back then would probably only be enough for three nowadays.
Her apple pies weren't as deep as theirs, though - just plate-pies. I would think it is more difficult to avoid a soggy bottom with that depth of fruit
My mother used half butter half & lard for her pastry. As half of my family are vegetarian I use vegetable fat.
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Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Hugal
Shipmate
# 2734
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Posted
Kimberly and Ruby are pulling away. How can Ali bake and never have made or tasted a pie????? Pies are fan. A proper Northern butter pie being my favourite savoury one. Don't have a favourite sweet one.
The half butter half lard works well for shortcrust. If you are planning to add egg instead of water(sugar paste). I wouldn't use lard.
Love this series
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I have never done this trick in these trousers before.
Posts: 1887 | From: london | Registered: Apr 2002
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