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Post by sleepyp on Nov 12, 2020 11:35:05 GMT
Don't forget Extra Slice is tonight not tomorrow
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Post by dippergirl on Nov 12, 2020 12:21:59 GMT
Don't forget Extra Slice is tonight not tomorrow Repeated Friday on 4seven, just after repeat of Tuesday in case anyone missed the Pond Pudding (or Puddings and Ponds!) and jelly cakes. |
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Post by bidiein on Nov 12, 2020 19:19:07 GMT
Thanks for the reminder!
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Post by marion on Nov 13, 2020 8:26:30 GMT
How nice to see Jools Holland and Kathy Burke on the panel.
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Post by cakewalk on Nov 13, 2020 12:27:45 GMT
Oh damn. I forgot to watch it yesterday. I think I recorded it so will catch up later.
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GBBO 2020
Nov 13, 2020 17:21:21 GMT
via mobile
Post by beverley61 on Nov 13, 2020 17:21:21 GMT
It was nice of Mark to explain that entrants have to prove they are capable of several basic techniques within the process of applying and bring select. He also mentioned the practice tent??
Any ideas what they use that for?? Do they get a go at their bakes before filming?
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Post by dippergirl on Nov 13, 2020 17:43:55 GMT
Assume maybe practice tent is special for this series as they are in a lockdown bubble so not going home every week so can’t practise at home except before it all starts. They know in advance what they will be doing except for the middle challenge.
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Post by bidiein on Nov 14, 2020 10:07:20 GMT
They are allowed to practice the first round item and of course their choice of show stopper.
The middle challenge - set by either Paul or Pru - is a complete surprise to all of them.
As they will be cooking in 'strange' kitchens, with different ovens/implements etc it makes sense that they can practice. I think we saw some footage of the practice tent a couple of weeks ago?
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Post by sleepyp on Nov 14, 2020 10:21:55 GMT
Yes, one of the contestants, maybe the first of the Marks to go (?) made a video of everybody in their little kitchens
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Post by diziet sma on Nov 16, 2020 3:05:13 GMT
Oh man, I thought that pond pudding thing was one the worst things I've seen on GBBO. A heart attack with a lemon inside.
If you have butter, flour, sugar and lemon you could make something really nice - why would you think "Oh what this needs now is the taste of kidney fat"?
Suet is from the wartime shortages isn't it? When they had coal instead of eye-liner, and George Fornby instead of music. There's no need to use it in 2020.
Tricky to cook with too, if you make them too thin they burst open, too thick and they don't cook through, but if you get them just right, they are still disgusting.
I think Extra Slice was right when they said they looked Dickensian. You can just imagine little Oliver Twist raising his hand, and saying nervously, "Please sir, I don't want any more!"
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Post by bidiein on Nov 16, 2020 8:15:49 GMT
Jools seemed keen though - he likes historic desserts.  Extra Slice was really good this week. Quite amazing how many celeb fans there are for this baking show - and they clearly are all watching it as they can discuss previous shows as well as the one they are to comment on. |
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Post by marion on Nov 16, 2020 9:33:54 GMT
I thought things like treacle pudding 🥄 were made with suet? Is that something which has changed? I’m sure my mother always called these things suet puddings.
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Post by bethb63 on Nov 16, 2020 10:39:38 GMT
Traditionally they were made with suet. Now they’re generally sponge puddings. Dumplings also used to be made with suet.
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Post by cakewalk on Nov 16, 2020 11:29:11 GMT
I don't, and never have, liked suet anything. Don't know why, just never have. My mate Viv often makes steak and kidney pudding. MrC loves it as do Viv and her OH, but she always makes something else for me (which I always feel a bit bad about!) But I just can't stomach the flavour of suet. I'd be ok with steak and even the kidney  |
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Post by undertheparapet on Nov 17, 2020 15:02:02 GMT
I was brought up on those sort of puddings, either cooked in a basin in a water bath or over a steamer and filled with dried fruit or jam or marmalade or treacle (which was really Golden Syrup rather than black treacle). Sometimes, the dough would be spread with strawberry jam and rolled, before being simmered inside a cloth and when it emerged, the dough was like white, hot, dead skin, but still peculiarly delicious. Sometimes, the suet would be replaced by lard (still animal origin, of course).
This isn’t counting dripping on crusty bread (including the brown juices and a sprinkling of salt for extra measure).
I guess enjoying the taste of animals is gradually being bred out of us.
The woman who made this stuff lived to be 93.
All of us seemed to be a normal weight.
Of course, in those days, people worked off the fat, sugar and starch by walking, cycling and digging. Nowadays, people sit on sofas, watch telly and get fat, so we tinker with our food, take statins and try to persuade ourselves that we will live longer.
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Anymore to come?
