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Holiday Baking Championship - General Discussion

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Rammchick

Rammchick

(edited)
15 hours ago, Salacious Kitty said:

Didn't both Nancy and Carla wax rhapsodic about Megan's pie? Nancy even gave her the stupid conductor's gesture. 

Oh don't even get me started...

If anyone didn't think Nancy's opinion carried more weight than the other judges', this episode should have cleared that up, once Jesse said, "You know, Nancy hates cranberry...."

Edited by Rammchick
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kirklandia
kirklandia
TVbitch
TVbitch

Finally saw the first 2 episodes. Love the Baker Cam!! What can I say, I have just always really enjoyed watching bakers talk to a wall. And I felt like I really wasn't getting enough of the bakers ta

KayVeeTeeVee
KayVeeTeeVee

That looked like a wig, for sure.  As a Breast Cancer Survivor, bald for two years, that's where my mind went.  I'm six years cancer free now.  

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ruffy666

ruffy666

On 11/8/2024 at 7:14 AM, cowgirlwen said:

Another similar flavor is rose.  They always remind us that if they get too much rose extract, their dessert will taste like potpourri.  I can't say I've ever tried it, but it doesn't sound appetizing to me in even small doses.  So why, oh why, do they insist on trying to make it work? 

I'm not typically a fan of floral flavors myself but they are way more prevalent in some cultures (I've seen plenty of rose and violet candies in UK, for instance.  Or rosewater / orange blossom water in middle eastern baking...)

But I literally just visited a semi-local bakery-- coincidentally owned by a former Baking Championship runner-up-- and their rose macaron was actually how I assume they should all be:  lightly perfumed with rose but mostly just pleasantly sweet.  The texture was *chef's kiss*  I'm not sure if it would ever be my go-to but it was enjoyable!

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libgirl2

libgirl2

1 minute ago, dleighg said:

So Karen apparently got away with leaving the foil inside her cornucopia. But one of the judges (Carla I think) mentioned that it tasted good. Wouldn't breaking off a piece show what the deal was?

Besides, how on EARTH did she expect to get the foil out -- it was curled up inside!

I thought the same thing and I thought they would have dinged her for that. 

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MerBearHou

MerBearHou

2 minutes ago, dleighg said:

So Karen apparently got away with leaving the foil inside her cornucopia. But one of the judges (Carla I think) mentioned that it tasted good. Wouldn't breaking off a piece show what the deal was?

Besides, how on EARTH did she expect to get the foil out -- it was curled up inside!

Agreed -- I was waiting for someone to mention the foil inside.  That was a design fail, Karen!  The cornucopia looked good but I'm surprised they didn't want to taste it.  

 

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kathyk2

kathyk2

5 hours ago, Rammchick said:

Oh don't even get me started...

If anyone didn't think Nancy's opinion carried more weight than the other judges', this episode should have cleared that up, once Jesse said, "You know, Nancy hates cranberry...."

Everybody knows that they have to please Nancy. How many times have contestants said they add more alcohol so she can taste it? I like the Summer Baking Challenge because the judges are equal.

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RoxiP

RoxiP

1 hour ago, dleighg said:

So Karen apparently got away with leaving the foil inside her cornucopia. But one of the judges (Carla I think) mentioned that it tasted good. Wouldn't breaking off a piece show what the deal was?

Besides, how on EARTH did she expect to get the foil out -- it was curled up inside!

I did see Carla eating some of the cornucopia but it looked like a layer peeled (pealed?) from the outside.  Perhaps Karent got all the foil out and she had all that fruit stuffed up inside of it to hide the carnage that inevitably took place from pulling the foil out?

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libgirl2

libgirl2

3 minutes ago, RoxiP said:

I did see Carla eating some of the cornucopia but it looked like a layer peeled (pealed?) from the outside.  Perhaps Karent got all the foil out and she had all that fruit stuffed up inside of it to hide the carnage that inevitably took place from pulling the foil out?

No, I could see the foil in a close up shot. She put the fruit in front to hide it. 

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mlp

mlp

21 minutes ago, MerBearHou said:

I thought I saw it too!  You know the judges had to know it was there.  Again, so surprised they didn't mention it.

I didn't really have a problem with the foil being left inside the cornucopia.  The toppers were mostly for decoration, not for eating.  It wasn't meant to be sliced and served.

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libgirl2

libgirl2

(edited)
1 hour ago, mlp said:

I didn't really have a problem with the foil being left inside the cornucopia.  The toppers were mostly for decoration, not for eating.  It wasn't meant to be sliced and served.

They did eat Meghan's pumpkin though. If it had turned out bad, would they have said anything? Or would it have made a difference. And did they specify that the topper didn't have to be edible? I think they did eat some of them. 

Edited by libgirl2
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Splashy

Splashy

6 hours ago, Salacious Kitty said:

Carla actually started the conducting over Megan's pie while talking about how Nancy does the conducting thing.

 

6 hours ago, Salacious Kitty said:

Yeah, she went all kinds of crazy before she gave Nancy the floor.

And that was still closer to real conducting compared to that nonsense Nancy does. 

5 hours ago, dleighg said:

So Karen apparently got away with leaving the foil inside her cornucopia. But one of the judges (Carla I think) mentioned that it tasted good. Wouldn't breaking off a piece show what the deal was?

Besides, how on EARTH did she expect to get the foil out -- it was curled up inside!

As she was doing it I said out loud, "How are you going to get the foil out?"

 

3 hours ago, MerBearHou said:

I thought I saw it too!  You know the judges had to know it was there.  Again, so surprised they didn't mention it.

Maybe they did, but it got cut during editing for comments they thought were more important to keep?

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storyskip

storyskip

On 11/12/2024 at 12:06 PM, dleighg said:

I'm always surprised when someone just dumps their "failure" into the garbage can. What if their second try is even worse? Shouldn't you have a backup?

And the guy who dumped his cupcakes (I haven't figured out names yet) then just riffed on his second try-- AP flour instead of cake, baking powder instead of baking soda. Sheesh-- don't you have an actual recipe? Or are you just winging it?

And one of the other guys presented "Linzer cookies" where he was filling the holes with red gel from a piping bag. Sir, that is not how you fill a Linzer cookie!

Editing.

Editing for dramatic effect. I doubt the “failures” are trashed in the genuine timeline. They are most likely “dramatically” thrown out after the bake is completed and the editors just move that sequence to where they want it for the narrative.

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Rammchick

Rammchick

37 minutes ago, libgirl2 said:

I am not a fan of cream pies, preferring fruit. I do like a good key lime but those are harder to find. Back in the day when Denny's had pie, they had a really good one. 

Key lime pie is the only "cream" pie I like.  And it's actually so very easy to make.  It's a shame it isn't easier for you to find.

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laredhead

laredhead

1 hour ago, Rammchick said:

Key lime pie is the only "cream" pie I like.  And it's actually so very easy to make.  It's a shame it isn't easier for you to find.

If you live near a Trader Joe's they have one during the summer months that is very good, IMO.  Bakers/cooks who make them at home may not agree, but I think it's a good substitute for home made.

 

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LoveIsJoy

LoveIsJoy

Can someone explain the purpose of the black gloves that (some) of the bakers (sometimes) wear?  Since watching these baking shows I’ve noticed that some wear them when they’re kneading or handling dough.  Others don’t wear them at all.  I even spotted one baker who just had a glove on one hand.

I’m guessing it’s personal preference, but are they meant to keep your hands warm, are they massage gloves for repetitive motions, do they help keep dough from sticking to your fingers, used for sanitary purposes, or something else?

Just a question I had as a non-baker.  Thanks.

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cowgirlwen

cowgirlwen

8 hours ago, LoveIsJoy said:

Can someone explain the purpose of the black gloves that (some) of the bakers (sometimes) wear?  Since watching these baking shows I’ve noticed that some wear them when they’re kneading or handling dough.  Others don’t wear them at all.  I even spotted one baker who just had a glove on one hand.

I think it's just a matter of preference.  Black nitrile gloves protect hands from chemicals, grease, oil, and other hazardous materials. They are durable and resistant to punctures and tears, providing excellent protection against abrasions, punctures, and cuts. Additionally, black nitrile gloves are often textured on the fingertips. This allows for a better grip.  The butchers at my local meat market have been wearing them for years.  

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laredhead

laredhead

11 hours ago, LoveIsJoy said:

Can someone explain the purpose of the black gloves that (some) of the bakers (sometimes) wear?  Since watching these baking shows I’ve noticed that some wear them when they’re kneading or handling dough.  Others don’t wear them at all.  I even spotted one baker who just had a glove on one hand.

I'm glad you asked that question.  During COVID I developed a bad case of eczema on my hands because of over use of hand sanitizer.  It strips your skin of valuable moisture.  I had to use nitrile gloves for just about everything, and had to take Dupixent injections for a year.  I still use the gloves once in a while when I have an eczema flare on my hands.  I'm in my 70's and the dermatologist told me that the combo of age and hand sanitizer were the triggers.  As you age your skin needs more moisture.  i never use hand sanitizer now, and have found a wonderful soap replacement that is unscented, and leaves your skin feeling soft.  It's Amish Farm Soap and can be ordered on online.

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CrazyInAlabama

CrazyInAlabama

(edited)
On 11/14/2024 at 4:20 PM, laredhead said:

If you live near a Trader Joe's they have one during the summer months that is very good, IMO.  Bakers/cooks who make them at home may not agree, but I think it's a good substitute for home made.

 

My favorite grocery store bakery has key lime, and also mango pies.   They have key lime year round, and mango fairly often.  

They're certainly better than anything I could every make at home.  

I didn't like on the pie challenge that a graham cracker crust was used.  Much easier than a baked pie crust.  I realize graham cracker crust is traditional for some pies, but I think in a baking contest all pies should have baked crust. 

Edited by CrazyInAlabama
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Girl in a Cardigan

Girl in a Cardigan

19 hours ago, cowgirlwen said:

I think it's just a matter of preference.  Black nitrile gloves protect hands from chemicals, grease, oil, and other hazardous materials. They are durable and resistant to punctures and tears, providing excellent protection against abrasions, punctures, and cuts. Additionally, black nitrile gloves are often textured on the fingertips. This allows for a better grip.  The butchers at my local meat market have been wearing them for years.  

I've also seen on GBBO, that when bakers have an injury/cut/bandage on their hand for whatever reason, they'll wear a glove to cover it up to keep the bandage in place and prevent any slippage or loss of bandage. So that may be why a baker only has it on one hand.

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