Blancmange | Dessert Week | GBBO Technical Challenge 2018
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- Опубликовано: 26 сен 2018
- This will NOT help you make it, but it is a roller coaster of emotion.
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This was great! Your biscuits are beautiful, and since that is the only baking in the technical I think you succeeded.
Awww thank you Anne- it was a hilarious time for me. haha
10 for the wobble, 10 for the effort, 3 for the gelatine desaster and 10 for the langues de chat, so an overall 8/10, not too bad, extra point for laughing all through the obstacles and not loosing the fun of it
Ooohhh thank you, it was a hilarious mess from start to finish, but I got there :)
I adore you
and I, you. :) x
Colin, this is maybe your funniest video ever (even lacking the step-by-step look at your recipe "adaptation" because of the phone issue). Your own amusement at how well/badly it turned out was infectious, and I had to wipe away my own tears of laughter. I will be directing my Bake-Off-loving friends to this for sure, so you may get some new subscribers out of it.
And when I visit Chicago in two weeks, I will enjoy the thought that somewhere above me in a glamorous apartment, you are confidently taking on yet another Bake Off recipe! Well done!
This was such a horrendous baking week for me. I wish I had filmed all the drama going on. What a mess. *crys and laughs* I am happy to be infectious for laughter and nothing else! hooray!
I hope you have a wonderful trip to Chicago.
I'm sure it'll be a wonderful trip. I grew up in Chicago and haven't been back in years. I'm meeting a longtime friend to see a play, preceded by lunch at The Walnut Room (in Marshall Field's, now (alas) Macy's -- a classic, you must try it), and I'll probably have to also revisit Pizzeria Due, which was a family favorite before anyone had heard of it.
DelGuy03 I have been told Pizzeria Due is amazing. I thought it said Pizzaria Duo, and was a second version of Pizza Uno, though that is probably very wrong. :s I did eat at Giordanos the other week and that was immense, but Pizzaria Due is on my list to take my dad when he visits.
Aahhh how wonderful for you to be in your home city. I am slowly learning about the differences between Sox and Cubs, apparently you HAVE to choose one.
Colin Starfish I come from a Cubs family, as we lived half a block from Wrigley Field till I was 8. I must confess I had the stereotypical gay-boy reaction of not caring much about baseball when I was growing up.
And you were absolutely right about Pizzeria Due! Uno was the original, but it's a small tavern-type place that couldn't hold many customers, so Due was built just a block away for the overflow and is much larger (but still often crowded). Back in the 1960s, when it was new, my father worked right across the street from Pizzeria Due, so when the family came into the city in the evening (to go to a movie together, for instance) that is where we would eat. Chicagoans knew about it, but it didn't become a tourist attraction for another decade or more.
DelGuy03 Aaaah that is SO cool that it IS the second one! I cant wait to tell Sam I was right. haha.
I am excited about eating there even more now. I shall be sure to talk about my thoughts once I have eaten there, in a future video. (I keep putting off my Chicago travel videos because I am lazy... haha) Any other food recommendations? We are gonna have food in Greek Town soon, so thats exciting.
I had blancmange maybe once or twice and wasn't keen. I much preferred my mum's Milk Jelly (basically what it sounds like - milk and jelly) that formed part of the Spencer Family Trifle Recipe. And yes, please make a separate video for the biscuity things!
mmmm Milk Jelly. I will definitely make the biscuits in a separate video. Nice and straight forward if I can make the sides even.
Simple way to make it jelly and evaporated milk. Make your jelly (but use half the water you usually would) then whisk up half a can of evaporated milk until its doubled in volume then mix in the cooled jelly. And simply put it in the fridge to set.
Ooohhhh thats VERY smart, mine was HORRIFIC! hahahaha
@@ColinsTimetoBake it's the way my mam used to make it when I was a kid. Then I'd pour the left over evaporated milk on the top
LOL! colin you suppose to 'bloom' your gelatine powder in cold water (for about 10 mins), then put that lot in the hot mixture. this week score 10/10 for entertainment factor
Never had Blancmange but I cannot imagine it being good anyway. Such a waste of noble raspberries...
I know right?! Such a noble fruit, it deserves better.
Tights.......great for straining hahaha (preferably brand new 😂)
IF ONLY I KNEW! Too little too late and I shall never bake this again. hahaha. Good idea though, tights! genius. :)
Genuis is a stretch but I will take it 🧠😂😂😂😂
You are perfectly adorable! Very cute lad, but I'm having trouble sorting out your accent, where in the UK are you from? Wales?
Irish
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