Watch What Crappens - #3008 Great British Baking Show Part One: Bread in the Face

Episode Date: September 24, 2025

This is part one of a two-part recap! We’re checking in with The Great British Baking Show to see how our favorite home bakers are holding up in the tent. Its bread week, which means they all have a lot to prove. To watch this recap on video, listen to our bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Join us live every other Monday at 5:30 PT on YouTube and Patreon! YouTube.com/watchwhatcrappens See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wondry Plus subscribers can listen to Watcher Crappins ad-free right now. Join Wondry Plus in the Wondry app or on Apple Podcasts. Watch what happens. Who cares what happens when there's so much than crap is. Hello and welcome to watch our crappins, a podcast about all that crap on Bravo. We'd love to talk about. I'm Ben Mandelker. Joining me today is the one and only Ronnie Karam.

Hi, Ronnie. How are you? Good. What's going on with you, baby? Not much. I'm very excited because today we are going to recap some Great British Bake Off. We're in the Bravo drought. So, you know, we're just sampling different shows to recap and have fun with. We're just sort of having fun with this moment. and we decided to revisit Great British Bakeoff, which we've recapped in the past.

We're just diving right in on Bread Week. We actually already started this episode. We started it and we did a deep dive into the cast. We're like, let's talk about the cast before we started recapping. And that was so long, it became its own episode. And we decided to make that our bony this week on Patreon. So if you want to hear a deep dive about this cast, that's there at Patreon. Patreon.com slash watch our crappens.

But this is the episode of the recap. This is where we're going to dive into it. Now, before we get into that, a shout out that I made on the bony, and I'll make out again here because it's on the bony. Our friend Ira Madison, his apartment burned down. He is a fellow podcaster. He was the, he just left Keep It, but that was his podcast for a while. He's been on this show several times. We know him both in the podcast world.

We know him outside. We love this guy and he lost everything. He lost every single thing. So, yeah, it's absolutely, it's terrible. He has a GoFundMe. It's on his Instagram at Ira the 3rd. Just look up Ira Madison, Iron Madison the 3rd. And go help him out if that's something that you're able to do or want to do.

But our hearts go out to him. We want to see him back on his feet. That way he can write cutting, cutting commentary about pop culture like he does all the time. He's an immensely talented guy. Go help him out. So I love you, buddy. Love you, Ira. It's okay over there.

It's a good guy over there. So, yeah, help if you can for sure. Help him out. Help him out if you can. But with that being said, let's dive into, we're just going starting right into the latest episode of Great British Baking show, which is the bread week. So we kind of touched on cake week and biscuit week in our cast preview.

So again, go check that out at patreon.com slash watch what happens. But we're going to, right now, it's time to talk. talk about bread. And one thing I have to say right away, something I am going to reiterate that we talked about on the bony is I love Allison. She's our new host that came on last season with Noel, replacing Matt, who did not work for me. I'm also enjoying that they had a really big, silly Jurassic Park skit at the beginning

of the season, which I was rolling my eyes at, but somehow by the end of it, I was chuckling. I'm really glad that we are not getting really skits subsequent. Like, I was happy with a big skit at the beginning, and I don't need a skit at the top of every episode. So I'm glad we're just diving in. Unlike this show, where we don't dive in, where we just talk, talk, a talk, a doc, and promise a recap. But I have to say, I'm liking that we're just getting into the episode properly. Yeah, you know, I kind of miss the skits, honestly.

I like the Jurassic Park one. Did everybody just have a tie in with Jurassic Park? By the way, I saw Jurassic Park because I was tricked by all the advertising. It sucked. Jurassic Park sucks now. Why do they keep making terrible Jurassic parks? It was actually more entertaining on baking shows than it was in the real Jurassic Park. I mean, what the hell?

What is that show? What is that movie? How are they still making those? Make them better. When they did their Jurassic Park thing, and when Noel was like, I'm going to, like, he said something to the fact of I'm going to save us all. And then he tapped Allison's nose. I literally cracked up. And she was cracking up, too.

Oh, it was so good. Yeah, you see, that's why I like them. I think they're good. Okay, where are my notes? I had them. We're going to dive. This is going to be a, let's go to dive, I'll start. I'll start.

You know, this is a lot. This is a very dense show. A lot happens. This might be a 10-part recap. It might be 30 minutes. Who knows? But a lot happens on this show, and we have to talk about every little carb. Every little carb.

Because ultimately, you know, they say recap what you love. And I love carbs more than the new thing, especially Brad. I mean, what a way to jump into this. I fucking love you, bread. Oh, my God, I'm obsessed with you, bread. I'm upset. Even the worst bread is good bread. I will eat moldy bread.

I will pull the mold off the bread. It's a vegetable. Like, I'll eat it. Yeah. It's living. It's organic. I texted Ronnie in the middle of the night, and I was like, I need monkey bread. So now it's like, it's this time it's bread week.

The baker's face a savory signature. Get down with donuts in the tactical and tackle a sweet bread showstopper. Who will have reason to celebrate? Who will end up feeling flat? And he will actually look at themselves in the mirror the next day and say, hmm, it's time for me to go on a high protein diet. Yeah. It's the great British bake off.

We see everybody coming back to the tent and Poyman, who I think we both love, but has made a few mistakes. She was shocked that she made it through to week three. I think she was right to be. She's made a few big mistakes. Yeah. And she did an incredible showstopper last week, and so that saved her. So she's back big.

baby. Like, Poimman's really good because she fails, but then she does really great things. And they're like, we can't kick off Poimman. She's amazing. And plus she makes wedding dresses. Yeah. And then there's Ian. Ian's very excited. He's like, yeah, I'm feeling good about week three. I think my bread is my strength. If I do well in any week, it'll be it this week. This will be the week where I'll be the week. I'm like, oh, congratulations. You just curse yourself. If there's any time you know you're going to fail, it's going to be the week where you're supposed to be doing the thing that you're really good at. Like on Project Runway this season, the guy who was like amazing a street wear. Then when they had streetwear challenge, of course he flopped and he flopped big time. Like that's just what happens.

I'm sorry, you're a very sweet, lovely small man, but this will be your failure week. Yeah, Toby's super excited because Paul Hollywood's going to eat his bread, which sounds kind of sexual. But he's like, oh, I can't believe Paul Hollywood's going to eat my bread, which is kind of creepy. Also, Paul Hollywood, Paul Hollywood has this kind of abusive nature about him. him where people are so afraid of him that any little thing he does like oh my god it's my lolly he's eating a mean person is eating my bread mouth spitting it out i have made it like the whole like you got a handshake from paul hollywood you know anyone else would be like don't fucking touch me i've seen you licking your fingers for three hours straight sir get your hands away

yes but because he's kind of mean to people they're like oh my god i'm never watching my And there was a Paul Hollywood handshake. You know, he scratches his nuts with those things. I'm sick of like the over reverence for his handshake. Because he also gives them out like a little bit too much. I think this season he actually pulled back. But last season, he was giving them out left and right. And so it doesn't mean anything to me.

And I'm like, why do we act like Prue is just like some slouch? Like, oh, we don't really care. Like, it's nice what Prue has to say, but like it's the Paul Hollywood handshake that matters the most. No, I think like we should care about Prue is. Prue more. I think that Prue is the one to impress more importantly. She's just a little nicer. Yeah.

So we go and also Prue's nicer but she also does not hold back. She'll be like, I've always wondered what it's going to taste like to have a little jam. That's terrible. I wanted to die. I honestly will go to bed tonight hoping

that I don't wake up after tasting this. I think she's like cutting little things. It's like bam, man. She's like so economical with her distaste, she'd be like, oh, it's a bit of a fright. You're like, ooh, I wanted that, that landed so hard. I love a nice codgy from her. She's like, cottage, it's too coddy, stodgy, codgy, gaudy, and dodgy. But I do love when she also praises something and she, like, sets a scene.

She's like, that, you know, take that and get some cheese and some wine. And that's what you have, that's what you call it a good night. I'm like, yes, I want to be there with you, Prue. Yeah, Prue lives her life, you know, she really lives it up well. She'll be like, yeah, you know, it's just like, after I had sex with Mick Jagger in that public restroom and I had a decent muffin on the way out, but it reminds me of that. You're like, wait, what the hell did you just say? She just says everything in such a sweet little way, but I know. She's like, I did a line off, I did a line off a hooker's ass last time I had a bait all this good.

It's like, what? You little, wow. Minks. Allison is like, welcome back to the top. can't bakers for bread wake. So for your first challenge, the judges would love you to bake a delicious, savory monkey bread. And no, it's like, yes, you have to make your own monkey bread. You can't just seal some bread off the monkey and bake that.

And they're all like, ha, ha, ha, ha, ha. And then I'm at home being like, ah, ha, ha. Or make monkey, or make bread out of a monkey. That would be terrible, wouldn't it? That would be dark. I love it. Today we'll make. the judges right out of monkeys do it some surprise someone didn't do that the judges are looking

for well-flavored pull-a-pot loaf made with yeeat bread dough i love how alison just like punches you with her with her with her syllables bread yeah yeah alison's not a quiet person like i think she's one of those people on the bus who's like phone rings like she never has her ringer off and she's like hey how you doing good good yeah i'm on public right now i'm on public Go ahead, make it quick. Don't want to bother anybody. Hope I'm not bothering you, love. Hope I'm not bothering you. It's an important one. Right, right. Phone bill. That's right. Am I still using that? Do I still have the watch on the same plan as the phone? Do I? I don't notice, does this look like it's getting calls to you. Call again. Let's see if my watch rings, love.

All right, call again. You know, she's just like, constantly, anywhere she is. You know, like, shut up! And her ringer is super loud, and it's always that, it's always that like American beauty theme. I dinka-dink-dink-d-ding, a tink-d-d-dink. And she's like really loud and you get mad at her, but then she does the thing that's so nice. She'd be like, and so I was talking to C. Z. She wasn't, she wasn't answering her phone. No, she wasn't answer her phone.

I was like, what, answering your phone? I got, I got, you need the seat. You need the seat. Hold on, love, one second. Take my seat. Take it. No, don't just take it. You sit right here. You sit here.

You're pregnant, love. Have a seat. I'm not pregnant. You're pregnant. Have a seat. Congratulations. Congratulations. Your first one.

No, it's not a love that for you. So then you feel shitty because she's actually being like loud, but like way more virtuous than you are. Yeah, she's totally nice, but you're just like, shut up. So, yeah, that's her. And she's like, basically, you can go out with this. On your monkey marks. Get sat.

Bake. So now it's time to make monkey bread. and so they're all talking about like, you know, monkey bread and stuff like that. And Prue is talking about, she starts telling us what they're looking for. She's like, monkey bread is a round loaf of bread, which is made up of lots of little balls of dough. And the reason it's called monkey bread is everyone pulls a little piece of like a little tiny monkey. Fun fact, when I was hanging out with Mick Jagger in the 70s,

he had a pet monkey and we would throw little balls above the monkey. that was actually where monkey in the middle actually began with me and Mick Jagger. Fun fact. And she tells Noel he's like a monkey and he's like, I'm Pop Monkey. One of those monkeys you see in markets in Indiana Jones. That kind. I missed that somehow when he said that.

I saw a video on like, I don't know, social the other day where monkeys were attacking each other like gangs of monkeys were attacking each other because the tourists were feeding one group of monkeys and I guess the other monkeys heard about it. So they came to get some food too. They're like, oh, hell no, you better stay the hell away from our turf.

And it's like, dunna, dunna, and then the monkeys went at it and there was dust flying everywhere. Monkey bread, you know, it gets violent. It gets violent. There's going to be riots. There's going to be riots caused by this fight. Yeah, I think so. So then Paul's now explaining, he's like, to impress me, you're really going to have to come up with something that's quite unique. I want it to taste amazing, look amazing, have a real depth of flavor in your mouth.

It's like, oh, shit. I was going to make something that tastes shitty, but now that he says it has to taste amazing, I think I have to change my game plan. I better get rid of my shallow cheese bread. He's not going to like that. I was going to make you some vanilla shallow bread. So, thanks for the tip.

So he's like, cheese, you know, that's going to be quite strong in this challenge, cheese. And then we cut to Ian and his mullet, and he's got a lot of cheeses laid out. You know what? He doesn't have a hairnet. Listen, I don't want that little mullet-headed man.

leaking all over my or shedding all over my food okay you're making monkey bread you need to get a hair nut on sir okay i love your mullet love your gravita you need hair yeah this is monkey this is monkey bread but we don't have to have it look actually like a monkey so let's get the hair out of there this is not mullet bread okay it's like all right well the final finish should be a celebration of color flavor and a lot of seeds nothing and nothing but seeds which is funny because later on has like a lot of seeds and they're like he looks like the bottom of a bird cage i was like well you just asked for a lot of seeds you literally just begged for seeds you know he's like but it needs to look beautiful and above all it's down to the bake and the proving and proving today he's all about

proving oh my god he doesn't shut up about proving today like he's he's out to prove something about proving today everything he says it's like it's all about the proving to oh these aren't proved very well i can tell you failed on the proving with this one oh handshake, not a handshake, not a handshake. It was a wave away. It was a bad prover, wave away. Get away from you, disgusting, non-proving loser. I would shake a hand, but doesn't look like a hand has proved enough. So we're talking about proving is the one thing that makes or breaks this particular challenge. I'm like, it makes, that's what you, it's every season of the bread week. It's always proving. He's like, get that wrong in anywhere or you under-prove or under-bake. It's going to be a problem.

It's like, okay, relax. And listen, you don't want to under-prove. All right. We call that man Rod Stewart. All right. And get to her. Like, oh, that was a good one. Oh, God, that's a good memory. Unfortunately, we didn't have phone cameras back then. All right, Prue, keep it in your pants. Well, I said to Rod, I said, if you think I'm sexy and you want my body, come on, baby, let me go. And then he just turned that into a song and that was me. So now

The judges and hosts go over to check You know, it's like they're checking on progress things So they go over to Ian Mullet first And tell us about your monkey bread bra And he's like, mine is going to be mulled after an Irish cheese board Because you said cheese, right? So I've got three lovely Irish cheeses And seeds, do you want seeds?

I got seeds, I got seeds, I got seeds too Who do seeds and do anything you want? Just don't ask me to put on a hernet I want to do it. All right. Very nice. Well, this is sort of your week, right? This is the bread. Bread's your thing, right? I'm not trying to get into your head or make you fail at the thing that you do so well, but you are going to nail this one. You're the one to beat. You're going to make the best bread all week long. You're make a great bread for this challenge and then also for the technical and also for the showstopper, right? Right, little mullet man? And he's like, yeah, my girlfriend actually told me to practice it more because she wanted to eat it more. She really, she really focused on. me eating her bread. I was like, oh, because she was hungry, which I didn't really get, but bail left. So then we see the breadies making. One of my favorite things about this show is the

carb artwork. I mean, it's always stunning. They have these beautiful, like, drawing, painting thing, drawing, I don't know what you call them. Drawings, paintings. Drawings, I think, sketches drawing. They're painted as well. So I don't know what you call that mix, but they're so gorgeous. and a listener who was so amazing made Ben and I, when we recat capties back in the day, made us, one of their showstopper challenges was making the head. What was it called? It was like the head challenge or something. Oh, God, that was a disaster.

Yeah, you had to make the head of, it was like a bust. Like somebody that you liked or whatever, a bust. And so she drew us our own Great British bakeoff art of our heads as cakes, which were so amazing it's in my it's in my studio in Texas so next time I'm gonna look for it it's always in the background

I love it I can try to rotate so you can see it no you're not going to be able to see it I'm sorry everyone but it's back there's right over my shoulder it's so cool so yeah anytime I see these

I'm just like wow and this one is no exception they're all so fucking good so this is Ian's Irish cheeseboard monkey bread he's gonna have apples in there crepes it looks like twirley french fries

like berries roasted pear I don't know the apple and the pear I could do with that I think but that's just So then Allison starts asking any questions about it

She's like So when did you make this girl then I love talking love He's like he's like Oh I was first First week of freshers in uni She's like That's week

Yeah first week in the wee bar And we were both sitting down And we were both like Do you want to get a drink And we were both like Sweet let's get a drink And I stood up And I finished here

And then she's She stood up and she kept on going, she finished all the way up there. She was like, oh, so she towers over you. She's like, yeah? And how does she mind having a little man? Which is so funny. Does she mind having a wee little man that she could put in the pocket? I'm a short king.

I'm a short king. It's like, I love a short king, love a short king. So now we go. It's like, I'm a short king. You're so cute. I'm a short king. Look at me with my little monitor, a short monarch king. Yeah, because she's a big tall woman too, you know, this.

Allison. So she's like, how's that working out for her? Or I might take a page out of her book, okay, love? Yes, your old king. All right. Give me a ride then. He's like, okay, back away, back away from my table. So they go up to Aaron now. Which one is Aaron? He's the one who is... Sweater game? He's the one that Trembly. Yeah, he's the one. He's the king of hobbies.

Oh, he's the one learning French. Yeah. Yeah. So he's always about to cry this guy. He's like, I don't know if I'm good enough. I don't know if I'm good enough to be here. And then he makes something amazing. And then he cries. And he's like, oh, I made something amazing. Oh, my God.

He's making a bread that has yeast extract, which was funny. They're not allowed to say Marmite, I guess, because that's what it was. And that's obviously what the bottle was, but they had to, like, put a blank label on it. And then Allison is like, well, while Aaron is pitting his hopes on a love it or heated ingredient, whose brand name we cannot mention, but we hope that you understand. what it is. Jessica is taking her inspiration from her favorite of fresco flavors. It's time for a commercial. It's time for a crappence commercial. Um, okay, so Jessica's picnic season monkey bread. Um, this one is intense. Walnuts and blue

cheese. You know, you're never going to go wrong with that for me. Okay. Walnuts, creamy blue cheese and succulent figs so that sounds damn good and um jessica is let's see what do they say he says you've got a lot of liquid in yours and she just stares at him like is that bad and alison's like don't let him suck you out love that's what he tries to do you put as much liquids in your bread as you want to old hollywood liquid hater come on love what what are you doing there why you why are you waving your hips. She's like, sorry, sometimes I just step into my Oliver close off alter ego. Apologies.

I'll get back to Jessica. My drag queen, alter ego, all of her clothes off. Now we go to Nadia, whose thing is like dancing in the kitchen. So she's dancing. She's like, I dance. And she's kneading her bread. Then we see Leslie needing the bread. And she's building up gluten strands.

And that's the kind of building we've been in this country. You know what? I think so much could be healed with just more building of gluten. and strands in communities. Yeah. Yeah. So now Prue goes over to Jasmine and Jasmine is going to be doing like an olive and rosemary

one, but then also India and basil, which sounds fantastic. And Noah's like, Jasmine's spicy sausage and basing fillet will be rolled into swirls and pared with dough balls filled with calamata olives and rosemary. Then afterwards, she's going to go

jogging with the friends again because that's apparently all she ever does. And Paul's like, have you ever tried olive and coriander? She's like, no, should I? He's like, well, yeah, it's very superior Greek. So, yeah. Okay, well, thanks for dropping that, Paul. Thanks.

Can you just appreciate everything she's putting into this bread? It's a lot going on here, okay? We don't need you, like, walking around telling everybody already how they failed. He's like, you've got too much liquid. You don't have enough coriander. You didn't even think of coriander. Like, for Christ's sake, man, let them make their bread. We don't need your what about is.

If she says she's making olive and rosemary, you don't have to come in and say, what about olive and coriander? She wanted to do olive and coriander. She'd do olive and coriander. This isn't Gwyneth Paltrow on sliding doors. You're like, have you ever thought, what if I chose a different path?

Yes. And you know what? They're both fucking Gwyneth at the end of the day. So just shut up and eat your slice of Gwyneth. He was just bragging. He's just bragging that he knows what Cypriot bread tastes like. He's like, oh, I know what Cypriot Greek bread tastes like. Well, congratulations.

This is olive and rosemary. Okay. That's going to be delicious. Get over it. While Jasmine is sticking to tried and tested Medtranian, Poiman is going for a more exotic ingredient. She's over there cooking with fucking wedding dress scraps. She's like, this one was a real brightzilla.

So she's got Morning Glory. And Alice like, well, it's morning glory. And Poimann says it's a Chinese vegetable. But it's a bit limp. And then they all start giggling. He's like, what? And Prue's like, stop that. Stop that.

It's funny, a bit limp is what I told Rod Stewart. After he tried to do me. After he sang Maggie Mae once. It's not a good story, but it's relevant to the moment. She is making festival basin monkey bread with coriander red, red beans. Is that what she said? Yeah. Red beans, ginger curd, pesto.

So this one sounds crazy. crazy and it has like big flowery things coming off at the top. Yeah, so she's got a lot of different. It looks really cool, but she's got a lot of, she's got a lot of ball aspirations because again, they all have to make these balls that they're going to be putting into a bun pan, which I also want to do this because I bought like three different bun pans. I was like, these are all so cool.

I'm just going to make lots of fun bun cakes and it'll just be so fun. And that'll be like my thing. And then I, like, never make bun cakes. I have these bun pans. So I think I'm going to make a monkey bread in my cool bun pants. just so you know, just letting everyone know. I would love to make a monkey bread. It looks hard, though.

It looks really, really hard. I don't know if this is the thing I should start on. I've never. Pardon me, guys. So disgusting. I'm so sorry. No, I'm just laughing because you had like a gasp. You're like, I've never.

It seemed like. Normally I would mute or something, but that one just came on so quick. It was a fast one. Yeah, I don't see that coming on. But, yeah, I'm not really, I haven't proven myself. no pun intended in the bread um genre and i don't i just i don't know i don't know that i have the confidence to make it but after seeing all of these i just want bread filled with shit you know yeah i make sure it's all cooked evenly and stuff like how is it not all dude be on the inside

just cook it man i don't know but i i have to say well that's why you're doing in a bun pan maybe because the bun pan will you know there's a lot of surface here for the heat to come into but um i looked up some monkey bread recipes last night a lot of them are actually actually like a cinnamon roll type of monk like i wonder if that's like a classic monkey bread maybe almost like a cinnamon bun and cheesy and garlicky i want kind of like a caramelized onion cheesy garlic type thing i want like a caramelized onion garlicky thing with like lots of like everything bagel seasoning that's what i would love just like don't you love like a caramelized onion like a ficccia with caramelized onions sort of in it or on it i love caramelized onions with

anything. Yes. I'm starving right now. I'm getting there. Let me just. Let me just calm myself down now from this monkey bread talk. Okay, so she is going to be making this with like morning glory and everything. And Paul's like, well, it sounds off Paul because she's like, oh, do you like milk bread?

I hope you like it too because it's not in your recipe book. And why not Paul? And he's like, um, it is actually. And she's like, oh, sorry. so that was a huge fail because, you know. I don't know where she got that little factoid.

Some PA probably set her up with that. Like, oh God, Paul doesn't even have a milk bread in his thing. She's like, I'm going to repeat that. Get Paul. And it felt. I wonder if it's a lie. I just want to look up his cookbook and see if he has milk bread in there because part of me feels like.

Let's look it up. I'm going to look for right now. I've got a service. Hollywood milk bread. I'm looking up. I have a thing called Eat Your Books. Milkloaf from How to Bake by Paul Hollywood. Yep, it's in there.

Well, you know what? Stop yelling. Stop yelling. And on Reddit, there's something called Breadit, which I like. I would subscribe to that. I'm going to subscribe to that. Paul Hollywood's Milk Bread. Let's see what people say about it.

It doesn't look that impressive, but I think it's because it's a homemade thing. It's soft and dense, but there's no moisture in it. Maybe more like a brioche. It was really good. His recipes are great. That's what they said. Milk loaf. Wow.

Is it like a milk, is this, this bread is a, someone says this bread is a revelation. Is this like a milk bread the way like an Asian milk bread or is just a bread that's like made with milk? And is there a difference? That's what I don't know because the recipe is not actually in here. You want me to look at it? Because there's country skill blog. Country skills for modern life says this bread I have to tell you is a revelation, a genuine flavor of my continental childhood. The first taste was one of those Madeline moments where time peels away and you're no more than five or six years.

years old again, standing in your childhood kitchen with a slice of bread and butter in your hand, heaven. Or like this morning in my house. I mean, what the hell? You know, there's one of those recipe blogs where they're like, oh my God, I died. This takes me back to the time where I was five or six and I first saw Daddy come home with a bowling ball. It's like, what does this have to do? Tell me how to make the bread. Well, I just don't know if like, if his is just a bread with milk versus milk bread, which is like a Japanese type of bread. And that's what I don't know. Flower, butter, sugar, skim milk, instant yeast, salt, olive oil, and extra milk.

You know what? For a milk wash before baking. It's it. It's bread with some milk in it. That's it. Well. But it doesn't look soft like the one you're talking about. So I don't know if it's, I think this is just a bread that has milk in it.

Yeah. I just want to say. I'm getting angry. I'm getting angry now. I'm getting angry because he made Poyman feel bad and I'm like, is his Japanese milk bread or is it just a bread that's milky? Okay. Well, now I'm going to look up Japanese milk bread. Japanese milk bread.

Let's see if it looks the same. Japanese milk bread has a whole look. Oh, that's not the same thing. No, that's like very soft. It's like kind of got like a brioche. Yeah, it's got like a certain line roll or whatever, like buttery, fluffy top. Yeah, this is a different bread. That's what she meant, Paul.

That's what she meant, Paul. You ignoramus. You ignorant milk, you milkbreadists. Yeah, I didn't even realize that he was being problematic there. I'm glad you brought it up. It's actually a little bit problematic. It is. Yeah, he's like, how dare you?

You don't, he's like, I do make milk bread. It's like, no, Paul. She's talking about the real milk bread, not your dense ass country shit. Okay. Wait, wait, wait. Uh-oh. God, I'm glad you looked it up so I can just apologize now and I have to apologize later. The Great British Bake Off favorite flavors.

I'm sorry, that is a cookbook, page 250, Japanese milk bread. But is it by Paul? It's credit to Paul and Peru. Oh, okay, because his other milk bread recipe was just regular. Okay, so you know what? I apologize, Paul. I'm the problematic one. And I can admit when I'm going to be fair, wait, but to be fair, that was in the Great British Bakeoff cookbook.

It was not in Paul Hollywood's. Paul Hollywood has milk loaf. Yes, you're right. That was different. Okay. So like, you know what? So like, you know what? Okay.

Fuck you ball. I resent my apology. It was not inherently in your tone. It was more like you got credit in the Great British Bakeoff and they probably just slapped your name on it. Let's be honest. This is like one of those shows where I know. know 90% not of what I speak. And so I'm just going to go off and start yelling at people and then find out later that I was completely wrong about everything that I said. And you know what?

I've just, it's something I've learned to accept over the years. So, you know what? Anyone who's hitting their steering wheel right now and calling me horrible names, you're right. Okay, enjoy it. Enjoy it. I have to say, it's Rush Ashana today. And I love starting off the new year by by taking this dance on Paul Hollywood, that he was mixing up his milkbreads. Do better in the new Jewish year, Paul. Thank you. Thank you. All right.

So now Noel is telling us, you know, the judges are expecting of flavors that pack a punch. And now we go over to Natalia, who's super into bacon, guys. She loves bacon. And she's like a bacon. It's so delicious. And she's really into it. So we see hers. loved it. Yeah, she just loves bacon. I don't know. I don't want bacon in my bread, but I'm, you know, I don't eat bacon.

No, I'm, I'm okay with it. Then we go to Tom, who is our very, our resident, very serious anal gay. He's our, he's our hot anal gay. And he's like, so today, we're calling it a French degustation because it sounds fancy. I know. But really, it's just some very simple French flavors, croc monsieur inside one, French onion soup inside another, steak and peppercorns in the final one. Okay, Tom, relax. This guy has been like, it's just simple flavor. It's just a steak and peppercorn and crock monsieur. I mean, they are kind of simple, but like that's... This ain't French until you put freedom fries in there. That's what I say.

Until I see Gerard Jeopardy's sweat glazed on top of your monkey bread, it ain't French, okay? But I like it because the drawing has little croissants all over it. You know? He's like, don't forget croissants. I love croissants, even though there's nothing croissanty about it. but he's not going to let you forget the croissants are amazing so is he putting french onion soup on the inside i guess he's just putting in a bunch of caramelized like probably like brandy soaked onions well from the picture it looks like he's doing caramelized like balsamic onions or something and

as a filling and then he's got like a dip thing in the middle that you dip it into sounds actually amazing delicious we need sounds exactly what i want i actually have plans this afternoon and i might cancel them because I am literally I'm I'm I'm considering making a monkey bread I'm not even joking I want monkey bread let's do it all right let's just pick one and let's have a monkey bread off I have a cookbook actually it's a I'm so excited because I have a cookbook that I picked up I had it for like a year and a half maybe two years I finally bought it and I still have yet to cook from it it's called savory baking because I just love the idea of that I love savory bakes and she has like a few different monkey breads in it and today may be the day that I finally cook from savory baking because this is I cannot look at these drawings of monkey bread any longer and there's still so much more bread on this episode but really it was about the monkey bread you guys I actually rare can I say I rarely care about the star baking thing it's usually some over the top thing that's like not like a realistic bread that I would have on my day to day life but it's always I think it's this

the signature bake, that's the one that I really like, because it's like I can see this being served to me and eating it, you know? Yeah. Well, you know, let's do it today. That's going to be the rest of our day after this. Monkey bread off.

Monkey bread it is, baby. So, let's see. They don't want too much moisture in there. I love our listeners having to be subjected to our real-time descent into monkey bread madness. but that's what these shows do right like project runway you start sewing something top chef is on we start cooking things and now i'm like it's time to do some baking i mean some of this stuff just is too incredible also i would love to be one of those people who's like a cake gay you know who's

like oh there's ronnie like my friend de beth is a really good baker and she does um she's actually really good at bread too i'll never forget a fucking bridge a sourdough she made one it was incredible i just couldn't believe someone could do that at home and she's a cake gay like she brings cakes to people and it's just such a beautiful like she it's just such a beautiful thing to do and everybody i mean sebeth is also a really good person and really funny so people remember her for like her talent but really it's all about the bread like at her like if she passes before me i mean i think i'll skip everything about what a good friend she is and just go straight to the cakes because wow you only have a limited time in a funeral and i think i'm going

to remind people like you got to make a tight you got a tight tight five not even type of tight two literally just killed my friend in a recap for no reason sorry is about but i'll love your cakes yeah okay so um let's go over to nadia the judges go over to her nodia's monkey bread is um from calabria where her dad is from and there's sun dried tomato and black olive and she's foraged some wild garlic. Which is pretty cool because that means, I guess I'm assuming this was filmed in the spring because that's when you were going to get your like green garlic and wild garlic.

I mean that stuff to go through the FDA first. I'm not going to have your hand-picked poop grown crap. But the FDA in Britain is called the Food and Darcy administration. It's like, we discuss food in Mr. Darcy. Should he have really gotten with her? I'm not sure. The Fousy tone is. so let's see the gay donut child I love I love the vision for this monkey bread

because it's just filled with garlic and pasto just everything and olives everything that I could ever dream of and I also love how she says she says garlic in this way she goes garlic. Galach. She keeps them? Yeah. She's like, she does. She's like, make it some garlic.

I'm like, okay, all right. We'll have some garlic and let's hold back on the spit. Yeah, she has that in her accent. I like it. So Paul's like, you make that from the field, did you? And she goes, yeah, an altar spool right by mine. It's good. And he's like, yeah, now I know where it is.

I'm going to go steal your garlic. So, also as a recap. As a recap, as a recap, the garlic that you're eating is from a place called otter's pool. So just no, that's what's going in your mouth. It's some otter's pool, garlic. The otter was swimming in this. Another thing I really

like about this show is all the prep that goes into it, because not only do we get this artwork that somebody, I mean, there's probably a whole team that does this artwork, but they actually practice all these recipes. Like, they know what they're going to have to make, and they are given time at home to actually make it. It's like getting picked to go to

fashion week before you even know you're going to be on Project Runway. know they're like here's everybody do your thing before you go so they've already practiced all these recipes and that's why they can be so intricate and delicious yeah um i just heard a thump outside but a good thump the thump of something arriving at my doorstep and i'm going to have don bring it in because i was going to say i hope zabeth didn't just fall off your roots because i just killed it was like i brought you a cake oh oh no does someone mention my cake for bump so what do you think it is what was delivered to you i know what it is and i want to open it up here

on the on the thing but i'm hoping that dom can just bring it in so that way i don't have to step away oh okay good yeah it's related to what we're talking about i love a packaging on opening okay so uh now let's see nadia talks about her bread the picture is gorgeous italian monkey bread pesto black olive uh garlic and then um she said they all stink of garlic in her family. And then we go over to Toby. And by the way, and I don't doubt it because the amount of wild garlic she poured on this thing was it was so aggressive that I thought for sure Paul was going to have a fit later on, you know, because he's got delicate taste for as much. Well, I'm a garlic. I'm a garlic, man. Lebanese people. We love that shit, too. I mean, it's in everything. You had dinner at my house the other day. Did you wake up garlic infested? Did you smell yourself? No, I was fine. I'm, really? I, well, because I'm like, I'm a garlic being myself. I'm a garlic. I'm a garlic. I'm a garlic. I'm a garlic. I'm a garlic. I'm a garlic. I'm a

monster like oh yeah i feel bad for people who are around me it probably comes out of my pores but you know what sorry sorry um so let's go over to to toby toby is making a pesto for his and a couple of people are making pastos today love a pesto and he is trying i don't know he's kind of boring his pesto we already know sucks because because we just saw nydia pour an entire forage fields worth of wild garlic onto hers and his is like he put like a few like two cloves of garlic into a food processor I'm like you know you're not gonna you're not gonna

she's a real Italian first of all and you're not your pastel is just not gonna match up I'm sorry it just won't yeah well also his pick in his picture his bunt is very ridged he's using like a very ridged thing and it's very I don't know

straight and narrow when all the other ones look like big balls full of stuff his just his doesn't really look like I need big balls full of things, Toby. His, this is a deep cut, a specific cut. But his bun pan looks like the haircut of that lady Diane, who was on British traders. Remember her who had the son? Yes.

So to those people who have also watched that, you'll get my reference. Oh, God. That was a good show. That was a good season. He's so good. So Toby's Ode to Italy will be a parmesan topped monkey bread with porcini mushroom-flavored dough balls. and knots filled with this tried and tested green pesto and red pesto. So he's like, well, right after that, he goes,

I've never actually made red pesto before, you know, okay, well, is it tried and true or not, or is only the green tried and true, and you're just going to wing it with the red. What's in red pesto anyway? Blood. Fairy donut child blood. commercials here comes one right now red pesto well as we all know red pesto's it's just strawberries

strawberry jam is british jams and jellies and everything it's a jam pesto it's a cecilian style sauce made primarily from sun-dried tomatoes nuts and garlic oh i have had that actually i have Guys, guess what? I've had it. I've had it. You can all be impressed. I've had it. I will be making that as well.

Sun dried tomatoes, nuts and garlic. What kind of nuts? Let's see. Probably. Okay, well, wait, we're going to look that up. Wait, give me 10 seconds. The door's just on the other side of this. Give me just 10 seconds.

Okay, you do. I'm going to look at it. So I just looked up a red pesto sauce. Let's see what story comes with this one. In my years of cooking as a habits expert, I've learned that a good sauce can completely transform a meal. Okay, an ad just popped up. And sauces do not need to be complicated in order to be good.

I have a few sauces that I fall back on all the time. This is a three ingredient. Whoa, that's crazy. Pesto roso or red pesto sauce is a delightful Sicilian-inspired sauce. You know, I'm actually disappointed that this one doesn't come with a story. Like when I was a child, I first stumbled upon. red pesto this one actually is just telling you about the pesto and now i resent this person for not telling me the story like you're not going to fucking win you know first of all update i hurt my toe

in the process of doing this um i'm opening this up because it's almonds you put in there that's what they use almonds into the red pesto yeah red pesto almonds garlic olive oil this looks amazing I'm going to an unboxing, a lot of unboxing because as well, basil and rosemary. I received two cookbooks, the new Samin Nose Rat cookbook. Good things. Good things. It's a pretty covered. It's all fat, acid heat.

And I'm wondering, do you think she has bread recipes in here? She must. Oh, let's have a milk bread off. See what she has a milk bread in there. She's a real bread person. Okay. Yeasted breads and waffles. She has an entire chapter.

I love that she has an entire chapter dedicated to both breads and waffles. Okay, 365. Yeah, I'm into that. That's great, by the way. If you guys haven't watched Salt Fat Acid Heat on Netflix, great, great documentary.

Check it out. Food documentary. God, you know, I will skim through this while we recap because we don't have to sit here watch me turn every single page in this book. Okay. Do you think she has a monkey bread recipe, though?

What was the other one? The other one is a Thai cookbook. We're only showing one thing. Now we're going to wonder what's in the box. It's going to be like, what was the other thing in the box? I'm only showing one thing because I'm deranged right now. It's a Thai cookbook called Lana. Oh, nice.

God, your cookbook collection is. I have to stop. It's huge. I've decided that I'm going to start making videos where I review cookbooks. That's what I've decided. That's what you should do. You definitely should do that. I use that chair right back there.

yeah you should totally do it yeah and it motivates me to actually cook from the cookbooks because I feel like you should probably have like five you should have cooked five things from a from a cookbook before you can speak authoritatively about it right I think so yeah sure sure that sounds good I just look stuff up on the internet that's my cookbook and then I memorize it and then I cook it wrong every time going forward and never get anything tasting exactly the same so anyway okay so Natalia is doing her family table monkey bread. Okay. And it's going to be stuffed with cheese, bacon, onions,

and guys, they're a nod to big Ukrainian tear and shared loaves. Okay. Just was no monkey bread, no monkey bread or milk bread in submitting those rat's new book. So

really burst my bubble there. Yeah. No debate today then. Guess that's over. All right, everybody. Thanks for coming to the show. Okay. Ukrainian tear and share, well, no, this is not tear and share. This is monkey bread. There apparently is a difference between tear and share, by the way. That comes up later. Okay. I mean, I wouldn't know the difference, but this is also technically a bread that you tear and share. So, I don't know. So she makes this every Sunday, and it reminds her of the Ukraine guys. And so, Noel's like, there's still quite a bit of emotion in your bread. I love you in your bread. I love depression in bread

I love what a delicious ingredient in bread you know it's good in bread loss God I love it taste taste taste delicious I love an emotional monkey bread I love misery bread

misery bread mmm delicious so then we now they go up to Leslie Leslie's the she's the grand right she's the one that you love

I believe that this is her I do like her she's not a Does she? What's calling for a gram? Oh, that's right. Maple, yeah, yeah. She's like everything I do I do for Mabel.

Like what happened to Mabel. She has a Jerry Herman song as a daughter. Like, how do I not love this woman? She loves Mabel. So she's making a silt and pear and walnut monkey bread, which sounds nice. Although it's just not as exciting to me as all that garlic stuff that was going on with other people. and Leslie is like, so I'm going to chop up the,

chop the pairs up and I'm going to mix it in with the still tin. And Paul's like, how much stilton? He's like, I think 120 grams. It's like, oh, 120 grams, not a lot. She's like, you think it should be more? He just shrugs. Paul, you obviously think there should be more. You just said it's not a lot.

So just say it. Just say, put in a little bit more. Yeah, because he'll be telling you in about 20 minutes. That wasn't enough. So now everyone's looking at their bread, checking up, you know, now the bread is doubled in size. Now we can shake the dough balls, guys.

So let's ensure the monkey bread is bursting with miserable flavor. So we watch everybody fill the bread up. Should we just go to the judging? Yeah, we're going to be here for 10 hours. We still got two challenges left. I already

stopped in the middle of this recap to go fetch an Amazon box. So they're doing the normal thing. Well, we can give a high level thing of some of the issues that are happening. One thing is that Nadia and Poyman, their balls, took a long time to finish up. So theirs had less time to prove and less time in the oven. And it became a drama. And then at one point, one of my favorite parts was when they are removing their monkey breads from their bun, their bun pants.

like the narrator at some point one of them says if like if you the bakers must release their monkey balls carefully and delicately from their pants that way nothing breaks apart and then it just cuts their nodding it like crazy it's like oh no and then the balls go flying everywhere um Toby and Aaron do not have proved bread so they're worried Boyman's is looking better than it did at home so that's good and Toby's like something is going to have to be sacrificed unfortunately I've chosen my boyfriend I've chosen my boyfriend Toby's straight no Toby's a straight is one as well as you're right

Toby's a straight one yeah Toby's a straight one yeah so I'm gonna I'm gonna okay I will I'll sacrifice the I'll sacrifice the insecure gay guys boyfriend how's that So, yeah, but his is, yeah, his is not rising. It's crazy. It's just a, it's a. 30 minutes left. 30 minutes left.

And so, you know, everybody's running around. And on this show, running around means literally staring into the oven going, oh, my God, please work. Please work. Please work. Yeah, like one person's totally losing their mind, which in British means, oh, heavens. So that was it. So then now we, now it's time for the judges to. judge. So they go to Ian first that we see his Irish cheeseboard monkey bread, which kind of looks

like a big orange brain with seeds on it if you if you really think about it. Um, yes, I'm looking at that. This one looks crazy. Irish cheeseboard monkey bread. This looks crazy. It looks like a mangled person with bad skin. I don't know here. Can we show it on the, we should show it on that thing so people can see what I'm talking about. It looks, uh, it's, it's, it's, it's disturbing looking, I have to say. It looks like a brain maybe, like a brain with bad skin or like a brain with some kind of disease here. I'll put it up

here. Sure screen. Give me the window, baby. Give me this window. Okay. Come on. We got to share this Irish cheeseboard. There it is. Yeah. That doesn't look great. Ian's, yeah, so that's Ian's. Okay, so

Paul loves the setup. The bake looks great. Strong color. You can see individual bowls, which great and one has blue cheese I love those indie bowls I love indie bowls

indie bowls where it's at so there's blue cheese and pear and fennel and another one there's a harder cheese and it has apple and caramelized onion and for the last there's a breeze style

with blackberry and rosemary now he likes it because Prude likes it Paul says it's superb he loves the nuts in there okay was the nuts You know what?

Pair and blue cheese go together. And that's just a fact. I love your balls. Well, they're nuts in there too. I was like, Paul, you have to listen to these words as they come out. You know what I'm also getting sick of? I'm sick of Paul that when he, oh, actually, I'm sorry. This is, that's for later.

I'm going to pause. I'm going to, this complaint I'm going to save for later at the Starbaker challenge. But he likes it. It does well. And we think that Ian is on a good path because Ian is a bread guy. And so we're like, oh, he's living up to it. So now that we move to Leslie's monkey. Bread. And it's Leslie's family favorite, F-A-V-O-U-R-I-T-E, monkey bread. And who's like, well, I think that looks

really appetizing. It's interesting that you've used so many seeds. Who asked for so many seeds? Certainly there wasn't anyone here who asked for lots of seeds. It's crazy. Where'd you get that mandate from? It's like at the bottom of a bird cage, isn't it? Yeah, bird brain. You're the one who made her do it. You guys are gas lighters. Also, what sort of inefficient birds are you keeping around that they don't eat all their little seeds? The birds love the seeds, right? Yeah, take your birds off weight loss meds, if that's your bird cage. Okay. And Leslie kind of gives them one of her murderous looks.

And she's like, okay, well, I've got a pair still in walnut monkey bread. I can't wait to talk about how fat you've gotten in my hair salon. And Prue, like. it. Paul really loves the flavor of the pear, but the stilton is lacking, okay? You needed a bit more stilton in there, which is why I said, did you mean

Tony's 150 grams of stilton? Pretty much. That's exactly what he did. Now we go to Tom, the very serious, Ayl, Danish gay, and he's the one who made the French degostation monkey bread, which

seems to be served with some sort of hollandaes or an aoli or whatever. Um, it looks, it looks good. You know, it's interesting because, um, they ding someone, I think Poyman later for not glazing her monkey bread. And here, his does not look very glazed. I just want to point that out. But he has made lots of miniature croissants.

We were like, what do the croissants have to do with anything in the drawing? But there's actually, it's like a scattering of quassants. It's like a very fancy birds cage. It's like, oh, this looks like the, a French bird's cage where there's nothing but tiny croissants at the bottom of it. Yeah, and this one's colorful, which I like. There's greens and oranges and the white one. This one looks very nice.

It does look like individual little rolls. And, you know, I like that his croissants are just, what do you call it? Like when someone has too much money. Like, they're just decadent. Like, they don't need to be there. They're not part of the actual thing. He's just like, also I had time to make croissants as well. They also look kind of pale.

Those are some pale croissants as well. I just want to point out. They're pale in the right places. That's what I like to call myself, like under my arms, my butt, under my mobs. It's like pale in the right places. This basically looks like me without a shirt, these little croissants. So Paul likes, he's like, the flavor's a great. Punchy, strong, spot on.

So when he says it's punchy and strong, that means there's like one black peppercorn in there. He was like, oh, it's on the verge of being too hot. So then Prue is saying, oh, I love that quix, monsieur. I spent two years in Paris. student. I lived on cock monsieur. Literally, there was a man I'd call crock monsieur, and I'd just climb up on him, I said, ride him,

cowboy. But, uh, yeah, it tastes great. Oh, and I lived in Paris, I lived on cock, monsieur, so, uh, Prue. More like, more like cock, monsieur, like monsieur, may I see your cook? See what I'm saying here?

Yeah. Like, Prue, come back to the five and dime, Prue, prue, prue, come back. Um, so let's go over to to Natalia's bread. Let's check out what it looks like here. And here it comes, everybody. Here it comes.

This is Natalia's family table monkey bread. This looks pretty good. I mean, they all look pretty good, right? Now that we're looking at a lot, a lot of them look very similar, and they are all very seed-heavy. Well, yeah, exactly. Very seed-heavy.

Honestly, I love a seed-heavy bread. Like, I think that's where seeds shine. Shine, shine, shine. So Paul is like, well, the bowls are quite big, which makes it more of a tavern share than a monkey bread. I'm like, you know what? More like you're, you know, you're a tear and share more than a monkey bread sometimes, Paul. And why is that bigger than anyone else is? They're not any bigger than Leslie's.

Did he tell hers her were too big? They're no bigger than Ian's. Ian's are way better. So what they think? Why is her? Why are, yeah, what's wrong? Why can't, why can't, you know what? maybe hers is taller. I bet hers is a little taller. Too tall. And now that I look at it,

maybe it's because some of those other ones with big pieces are actually a couple of pieces of bread stacked on each other where I think these probably baked into each other. You know, it is a bit Taryn Sherry. I'm not going to lie. I think Taryn share is more like the monkey bread has to be like balls. I think it has to be like or ball-ish or ball adjacent. Layers of balls. Maybe. These are like, This is like a, there's like a ring of red druids that got together and stuck to get, it's like shoulders to shoulder or something. Yeah. It's like a, um, but also I just like to point out while we're talking about consistency and judging is seeds.

There's tons of seeds on this. He doesn't say anything about that. Why is he okay with these seeds? Not the other seeds. He's really, he's really lost the thread, I think, when it comes to this. He's lost the seed. He's like, yes. Okay.

So now we go to Jessica's picnic season, monkey bread. Which looks good. It's got some char in places. But I like the size of it. It's kind of like a big disc. And it's got like pools of mozzarella or something, or blue cheese, I guess. This one looks different than all the other ones.

And it looks like, yeah, there's a lot of melty cheese all over, like burnt cheese kind of. And it looks gooeyer than the other ones, which I like. This looks really damn dead. I could get into this. I can get into this one.

Wow. I'll tell you one thing. Oliver clothes off, more like all of her. all of her monkey bread is delicious I don't know in the world of drag king names

it's probably not that far off base you know yeah Nadia's monkey bread so her whole thing is that her monkey bread isn't staying together because she shook it violently

out of her pan so it's all falling apart so she kind of like stuck it together with all this pesto honestly I'm not mad at it I don't mind a pre pre pulled apart monkey bread like

it's still going to do the same same it's going to be the same effect I'm still going to go in there well I mean we're only looking at from one angle but we can only really see one loose thing right here in this area I think this looks great yeah and I think adding all the green

like all the fresh green was actually really smart because it does look so much fresher and new darling is new and fresh and interesting Yeah. Yeah. Well, and then here's what's funny too. So Prue says, I quite like that. I mean, I love a milk loaf because it's a little bit cakey and I think it's really delicious. So I'm like, see, this just goes to show. They are talking about a different milk loaf than what point man was talking about. Yeah. And we're going to have to let the milk loaf go, I guess, at some point. I don't want to. I'm still thinking about it. Because now I want to make like both kinds and see how I can ruin both kinds. yeah yeah Toby his is called

Tray Skimmy which which means I guess three monkeys the skimmy or the shimmy oh the skimmy I guess it would be

the simi or the simi maybe it's it's probably simi like simi on like Trace I don't know this one looks

different than all the others and this did come out with all the ridges and stuff where the other ones look like big balls this one I don't think this one

came out very good looking it didn't come out good looking. We don't know what it tastes like, but this looks nothing like that drawing, except for the ridges, the harsh ridges. I mean, it's an abject failure. I think, like, it's cool that it took on the shape of the pan. But, like, I don't know, like, where I would, like, go in. Like, I feel like it's not approachable, you know? Like, whereas, whereas Natalia's, which was already kind of pre-broken apart, I actually know exactly how I'm going to approach it. I'm going to

go, that ball or that ball or that ball. But this is sort of like, do I slice it? Do I pick at it? How do I do it? Yeah, I don't really know. Yeah, this one isn't like a grabby type thing. So, yeah, this one's not great. Okay, who's next? Jasmine.

Jasmine's really good in general. Like, she's been really on point so far the season. And she has a very good looking monkey bread here. It's got a nice ring shape. It's like cohesive, but it's definitely balls. You know where you're going to like pluck from. Paul's like, oh, this is very neat. The balls are all here.

You can see everything. Clever, clever balls. I could just put my fingers around that bar and just touch the ball and pull at it and have a lot of fun with that ball. You know what I'm saying? Really tickling the bowls there is what I really like. Little, you know, I could just guzzle these bowls. I could really just guzzle these bowls. It's fantastic work.

So she says, well, there's an olive and a rosemary one. Not coriander, right? Because that's Greek Cypriot. You don't have, do you know about, have you heard of Greece before or Cypriot? No. Oh, I have. Just want to put that out there. Yeah, so they love hers.

And next up is... By the way, and he even says it. He literally even says, he's like, I'm not getting the rosemary with the olive. I'd like to see more olive. And even then, I would have always had coriander with an olive. I'm like, you know what? You have to really get over this.

It's not a Greek Cypriot monkey bread. And that's just how it's going to be, Paul. Yeah, you need to get over it, Paul. Like, seriously. Get rid. We know it. We know you've had the Cypriot. yacht before, okay? We're all extremely, extremely impressed with you, Paul. Okay? Yeah.

All right, let's look at Poyman's flowery thing, which I really like. So are, what are these flowery things? The Festival Basin Monkey Bread is what this is called. It looks gorgeous. She's got a bunch of little balls that are all put together of different colors. And then she's got these like red flower things coming out of it. Are those bell peppers? What are they? They look sort of like bell peppers. I think they are bell peppers that have been shaped into sort of like blossoms. I have to say, oh no, the, yeah, yeah, it is. And I have to say that crew suggests that it needed some glaze. And honestly, you can see it does. It does need some glaze, especially because the pesto kind of like sits on top of it in this weird kind of lumpy, like it just looks dry. And when they say that it

needs more salt, it's almost like you can, you can almost see that it needs more salt, unfortunately. I don't know really just can tell what does that yeah somebody needs more salt it's like I think what when by not having that glaze on it with some shine it like you already it already kind of like looks kind of bland and like the shine tells you like oh this is gonna be like a delicious monkey bread with some they'll be shiny and salty and yummy and this well yeah because when we just looked at pictures of Japanese milk bread um while we were we're talking about it, that is a very shiny, buttery looking top. Yeah.

Right. Shiny top. Yeah. We need a shinier top on this. Can I return this for a shinier top? These balls need a shiny top. Okay. This looks lacking in salt.

I want to say that at a restaurant one day. I haven't tasted this yet, but it definitely looks like it's lacking in salt. Could you take that back? Thanks. Hey, everyone. This is the end of part one of this recap for, Part 2. Keep an eye on your podcast feed. It is coming up in just a moment. Thanks so much for listening. Catch you on the second half. Watch what Crapins would like to thank its premium sponsors.

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