June 10, 2024 • 15 mins
Welcome to the untamed realm of the world's Wild Wild Web!
Today we discuss a world-first vaccine to help protect oysters against... Herpes?!
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Episode Transcript
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Speaker 1 (00:00):
Coming up on today's episode of The Wild Wild Web,
we just learned that oysters get well.
Speaker 2 (00:06):
I'll tell you a second.
Speaker 3 (00:08):
Welcome to the unchanged realm of the world's wide web,
a swirling vortex of weirdness, bullying, and self obsessed social
media posts in this digital jungle. Jhonaman being a your
fearless guide leading you through the wildest parts of the
wild wild Web.
Speaker 4 (00:28):
This is the wild wild Web.
Speaker 2 (00:32):
You're welcome along to the wild wild Web.
Speaker 5 (00:33):
And this is a wild wild story that we're about
to tell you about well being.
Speaker 1 (00:38):
Just as we saw tuned on the microphace to record
this episode of the podcast.
Speaker 4 (00:42):
A bombshell, a real bombshell inside an oyster shell.
Speaker 5 (00:45):
Yeah, so oysters get herpies?
Speaker 2 (00:48):
Can you who would have known?
Speaker 6 (00:50):
Make shit saws on there shell?
Speaker 2 (00:53):
Yeah?
Speaker 5 (00:53):
So, And this virus is you know, quite quite bad
for the oyster industry. Yeah, it's wiping out seventy percent
of the stock of oysters in New Zealand, which makes
a lot of money for those.
Speaker 1 (01:05):
That to be honest oysters not entirely the most attractive
of all seafoods, and then to have this tarnished on them.
Speaker 2 (01:12):
Yeah. So, now as keevy.
Speaker 5 (01:13):
Scientists have been working on a vaccine they thought was
impossible for selfish shellfish, and.
Speaker 2 (01:18):
They've made a breakthrough. It was now, it was on
the news.
Speaker 7 (01:20):
Now.
Speaker 5 (01:21):
I want to see if they you I haven't listened
to this audio. This is on three news the other night.
I want to see if they use the word herbes
or not. Okay, I'm just off my computer, so I
don't know. I haven't listened to this.
Speaker 2 (01:30):
We'll see if they do sure to protect the oysters
against a deadly disease that has crippled our multimillion dollar industry.
Speaker 5 (01:38):
Pacific oyster farmers have been struggling to stay a floats
since the herpes virus killing They.
Speaker 2 (01:44):
They did.
Speaker 5 (01:46):
Laughter, Sam Hayes looking to have nodded, but nothing that Moura.
That's Michael Moa Mora, the explorer.
Speaker 2 (01:52):
Yeah, and he knowed it. He was like, it's coming
up her bees. But no, I would have been up.
Speaker 7 (01:57):
I don't know if you've heard me do the news
of the morning, but they would got past me without
a giggle.
Speaker 1 (02:01):
Goodness, that was fun.
Speaker 2 (02:03):
It's a funny.
Speaker 5 (02:03):
It's not a funny thing to have and we shouldn't
laugh at it. But it's a funny, funny word to
say for some.
Speaker 1 (02:07):
Reason, so they would imagine that other sea life kept catchers.
Speaker 7 (02:11):
Apparently fashion stuff can get it, because I was looking
into with the because if they get it, they die, right,
they they can die from the herpes virus the oysters,
but you can still.
Speaker 4 (02:22):
Eat them and we and we're fine.
Speaker 6 (02:24):
And we're fine, right, we don't catch oyster herpees.
Speaker 5 (02:27):
Yeah that if you got it, and then from the oysters,
your wife's like, yeah, right, oysters and a dozen.
Speaker 6 (02:36):
I got the gonorrhea from.
Speaker 2 (02:37):
The shellfish exue. Maybe that's what you could use. You know,
there is your little get out of jail.
Speaker 5 (02:42):
You only heard it here on the what it was
that's the Wild Wild Web podcast as well.
Speaker 6 (02:46):
Got pregnant from the oyster.
Speaker 2 (02:47):
Yeah, you love oysters, enjoy oysters. Yeah, they're good. How
just like just with like lemon or something, it's good.
Speaker 5 (02:56):
Yeah, just raw oysters is great andes them. No, just
kind of just like the point looking back, Oh, you
mean you're kind of there.
Speaker 2 (03:04):
It's nice. You still get the flavor and it's nice
and I enjoy it.
Speaker 6 (03:07):
Yeah, what is the flavor salty?
Speaker 5 (03:09):
Yeah, I don't know, it's I guess it's one of
those things to you you do, No, you don't have
it that often, so you do. Oh, this is a
flash thing you know to have, and I enjoy that
as often. You're like you'd have it with on a
special occasion. You may have some bubbles or something like that,
and you go, oh, this is nice and moisture and champagne.
Speaker 6 (03:26):
Fancy.
Speaker 2 (03:26):
It's just trying to be fancy. Yeah, but I don't.
I don't like it. I enjoyed the taste. I enjoy it.
I can see why people don't like it.
Speaker 1 (03:33):
I can do muscles, tell you what. I love those
bloody whisp pec muscles. You know you get them in
the plastic container. Yeah, it's I think it's a fun
reason fundraiser for the helicopter.
Speaker 2 (03:44):
The plast six sort of things that you get the
supermarket and stuff like that.
Speaker 1 (03:47):
Very and the marin, the sauce that the marinated or
the brine. Oh it is you could drink that?
Speaker 2 (03:53):
Yeah?
Speaker 4 (03:54):
Have you tried that? Do you like?
Speaker 6 (03:56):
I'm not. I'm not a huge fan of anything under
the sea, to be honest.
Speaker 4 (03:59):
Not even snapper blue cord. Yeah.
Speaker 7 (04:03):
I might eat it at the fish and chip shop maybe,
But I wouldn't like go out of my way to cook.
Speaker 1 (04:08):
Fish, So you wouldn't in a restaurant situation if you're
going out to the lone style saying you're not gonna
have fish and chips. Not really, okay, just see anything
above land.
Speaker 6 (04:17):
Yeah above devastating from my dad. He likes all that
kind of stuff.
Speaker 2 (04:21):
I really enjoy set. It feels a lot healthier than
a lot of the other stuff.
Speaker 7 (04:25):
But I wish, I so wish because you go to
like those buffets and all the seafood looks amazing. Yeah,
you feel fancy when people are eating like prawns or
like crayfish.
Speaker 6 (04:35):
But I just I'm not onto it.
Speaker 4 (04:36):
Tell you what we are.
Speaker 6 (04:37):
We are?
Speaker 2 (04:38):
That's good, is it?
Speaker 1 (04:40):
We have a work conference dinner and I've been in preparation.
It's a buffet. It's an all you can eat buffet,
and you need to clear some stomach space this buffet.
Speaker 6 (04:52):
Yeah, that shellfish at that restaurant. It's eight and at
the quarters that we're talking about. You don't eat during
the day.
Speaker 1 (05:00):
I never witnessed you eat at night.
Speaker 4 (05:04):
Sometimes we go.
Speaker 5 (05:06):
Double dinners at night, and stuff I see kind of
cancels out not eating right.
Speaker 2 (05:10):
It was like, just have a lunch and.
Speaker 1 (05:11):
Then you have a normal dinner Johnny Cash.
Speaker 6 (05:19):
Yeah, yeah, oh my god. Okay, I'm going to start
worry about it.
Speaker 1 (05:23):
Yeah, no, don't worry. Tell you what should be worried
that buffet.
Speaker 4 (05:28):
Shaking boots.
Speaker 1 (05:30):
Yeah, but yes, they seafood on display in a buffet
environment does look very appetizing.
Speaker 7 (05:36):
And they have like a whole meat section, like you
pick your raw meat and they cook it to your
liking in front of you.
Speaker 2 (05:42):
Fellow fancy. I've even been there once, very fancy.
Speaker 4 (05:46):
Okay, so no fish, no nothing under the ocean I.
Speaker 5 (05:49):
Read sorry, just said my daughter, like we bought six
oysters up north once and I was like, just try
it to make my daughter, you know, you know, she
was young.
Speaker 7 (05:57):
I was.
Speaker 5 (05:57):
I try it, and she did. She didn't like it,
which fair enough, and she spat it back out. And
I'm going to eat that now because I paid for sex.
They're quite expensive. Manner is like my wife, so you
see that, Yeah I did, because it's got her. Yeah,
so do it again.
Speaker 4 (06:15):
And they're so ch they look all mangled up.
Speaker 6 (06:17):
Anyway, I wouldn't have fixed the texture of it.
Speaker 2 (06:20):
I just did. Everyone judge me a little bit by that,
but anyway, sorry.
Speaker 1 (06:22):
Caro, Okay, we're going to lock down the greatest cuisine
she's I had Indian the other night, and boy that
is they do a good vegetarian options. Indian cuisine that
is quite rich, quite rich on the daily.
Speaker 5 (06:36):
Yeah.
Speaker 6 (06:36):
Yeah, I'm quite fond of Thai.
Speaker 5 (06:39):
Yeah, Mexican and Japanese goods good, but again it like
can be but heavy sometimes that I chose more about Italian.
Speaker 2 (06:50):
That's great cuisine around the world's great. What bloody?
Speaker 6 (06:54):
Okay, So how you go to Italy and they're all
like tiny and skinny. I'm like, you're eating carbs.
Speaker 4 (06:59):
Because they're we're having eat lovers.
Speaker 1 (07:00):
We've turned it into this whole different We've bastardized the
Italian cuisine.
Speaker 6 (07:04):
And the servings of pasta are quite smaller, like yeah,
and they're.
Speaker 5 (07:07):
Eating a lot of like great your food that's kind
of fresh and and olives.
Speaker 2 (07:12):
And sort of stuff as well, not processed stuff.
Speaker 5 (07:15):
So you had a Tranean diet, yeah, right, Domio checking
in and all.
Speaker 1 (07:23):
The pastries and stuff because you make all your pasta
saw some scratch, so you must be quite the foodie.
What's your favorite cuisine to make.
Speaker 7 (07:31):
Ah, probably tie, probably thy really yeah, do you.
Speaker 4 (07:36):
Do a good bloody?
Speaker 2 (07:40):
That's great, but it is again it's the butter checking out,
but the.
Speaker 4 (07:46):
Noodles, but of the other stuff, but of goodness.
Speaker 1 (07:49):
Yeah, we're going to take a break for this.
Speaker 4 (07:52):
We'll be back very shortly. Welcome back, Nazi Green.
Speaker 6 (07:56):
Do you do that I've ever made? That?
Speaker 4 (07:58):
It's delicious?
Speaker 1 (07:59):
Yeah?
Speaker 6 (07:59):
I do like making my own pasta though.
Speaker 4 (08:02):
What you don't even buy pasta package pasta.
Speaker 2 (08:06):
You've got a little yeah, the thing, that's what we
needed to know.
Speaker 6 (08:09):
But it's really easy.
Speaker 2 (08:11):
Made something, but we don't have the little I don't
know what's called that kind.
Speaker 6 (08:13):
Of pasta maker.
Speaker 5 (08:15):
So she made it from line and she was right,
but she needed that sort of weey thing, that kind of.
Speaker 7 (08:20):
But like if you're making lasagna, nothing beats. If you
just make your own pasta and roll it into a sheet, it's.
Speaker 6 (08:25):
Like it's divine.
Speaker 2 (08:27):
Darling.
Speaker 1 (08:28):
She's a foodie, she's been. You got into the homemade
sushi game. We're took a sushi over to the professionals
outside here, and we took it to a sushi proprietor
and he said, it's very water It wasn't dripping head
the first time seeing.
Speaker 6 (08:43):
Sushi dripping like was your rice?
Speaker 2 (08:46):
It was the first time doing it.
Speaker 5 (08:48):
And then we're like, we'll bring it in and I
was like I brought some man and yeah, and it
wasn't you know, it was we're giving it in a crack.
Speaker 2 (08:52):
We were learning and then it was like the vice.
So it was a little bit. Yeah, it was a
little bit on the watery side.
Speaker 6 (08:57):
Where did the water come up?
Speaker 5 (08:58):
I think just maybe he was asking, didn't drain the
rice quiet enough that we had it?
Speaker 3 (09:03):
Yeah?
Speaker 4 (09:04):
Right at homemade social times, Yeah, sometimes we'll do that.
Speaker 2 (09:09):
Did you put the special like dumplings? Just fine to
make too with the kids as well.
Speaker 6 (09:12):
You've got a bamboos steamer.
Speaker 5 (09:14):
No, we need to get one of those. Yeah, buy
some great stuff from the sort of Asian supermarket.
Speaker 2 (09:21):
Yeah, yeah, we'll put them and make up your dumplings
is great?
Speaker 1 (09:23):
Yeah.
Speaker 4 (09:24):
Yeah.
Speaker 2 (09:29):
He puts somebody the Kranskys in the mic.
Speaker 4 (09:31):
I've started. Now I know you've got your mayelf conscious
about that.
Speaker 1 (09:34):
I do them in the frying pand now you know,
minutes to the preparation top, you're a food.
Speaker 4 (09:44):
Taking Krenskis from a microwave to a frying pan.
Speaker 6 (09:47):
What do you have like a dish?
Speaker 7 (09:49):
Like say someone's like bring a dish and you had
to cook something, what would.
Speaker 1 (09:53):
You got, uh listen for a barbecue, I bring a
potato salad.
Speaker 4 (09:58):
Yeah, homemade potato salads. Are you family sauce.
Speaker 2 (10:04):
Sauce?
Speaker 5 (10:06):
Family recipe from.
Speaker 4 (10:10):
You had best foods?
Speaker 6 (10:11):
Mayonnaise mustard, Yeah that's a recipe.
Speaker 4 (10:15):
Yeah, I haven't made the mayonnaise all right, Yeah.
Speaker 6 (10:19):
Sopace, Yeah that's legit.
Speaker 4 (10:22):
And then i'd probably go to the Nasi greg Yeah.
I taught myself that a few years ago. Yeah. The
other one I do like bacon pie as well. But
there's a lot of Edmond.
Speaker 6 (10:32):
It's a lot of you making your pastry.
Speaker 1 (10:36):
You to be disappointed every time you have.
Speaker 4 (10:41):
What about you?
Speaker 1 (10:41):
What's your signature dish?
Speaker 2 (10:44):
I don't know. I've got.
Speaker 6 (10:46):
Lots lots I like to make.
Speaker 7 (10:48):
I like to make a proper like Greek mussaka that's
young and I make the pasta or it doesn't always
have pasta. But like you're making like a nice bish
male sauce that sits on top.
Speaker 5 (10:58):
And you you are, You're a whole nother level of Yeah,
it's really delicious. Because you guys said that great thing
the other day too, which I thought was great. You
at a party and people went to buy, sorry, bring
something that made from social media?
Speaker 2 (11:11):
You know, But do you.
Speaker 7 (11:12):
Know what like a lot of them, Like everyone there
is really good cooks, but a lot of those dishes
when we finally made them, we're like, you're not.
Speaker 6 (11:19):
Actually that great. I just look Yeah, they just look great.
Speaker 4 (11:23):
You're like, that's what Instagram is.
Speaker 2 (11:25):
You just got to look right here, sums up Instagram. Brother,
it looks great exactly, not a lot behind.
Speaker 4 (11:34):
What's your signature dish?
Speaker 2 (11:35):
I don't know. It depends on what the occasion is.
Probably Wednesday night August. Yeah, I would cook.
Speaker 5 (11:42):
I would cut probably five nights out of the week myself.
But I'm not the flat like Amanda would be way better.
I can do splash, but I just I'm probably just
like that day to day sort of cook.
Speaker 6 (11:53):
What's for dinner tonight?
Speaker 2 (11:54):
Then?
Speaker 5 (11:55):
I actually we're not well, tonight's busy one tonight, so.
Speaker 6 (12:01):
We just want the chickens.
Speaker 5 (12:02):
I mad chicken keys. Well, not from scratch though. Last
night we had some chicken keiars, lots of vegetables, and the.
Speaker 4 (12:07):
Corn on blue family, the kids.
Speaker 2 (12:09):
Yeah it was good. It was actually nice good.
Speaker 5 (12:12):
Yeah, baked potatoes and make my wife's vegetarian so she
had just didn't have that. She had salmon, so made
some salmon. So yeah, they had salmon the night before,
which was nice.
Speaker 2 (12:22):
Yeah, salmon is good.
Speaker 1 (12:23):
I know.
Speaker 6 (12:24):
I wish i'd see that's another samon. Really nice and
you just full.
Speaker 2 (12:28):
But it doesn't that much to make a salmon look
and taste amazing.
Speaker 4 (12:32):
Put salmon in the dish wash.
Speaker 5 (12:35):
It's only puts some brown sugar or soy sauce or
something and whatever it is looks great.
Speaker 2 (12:39):
Lemon and chack it and everybody's.
Speaker 1 (12:41):
There's so much you can eat under the ocean, and
none of it appeals to you.
Speaker 7 (12:45):
It tastes fishy, It tastes like it's the downside salty.
Speaker 2 (12:50):
I'm like, you are food. Yeah, you're a food is
don't that's you know? That's but I wouldn't.
Speaker 7 (12:56):
Eat everything else, name any vegetable like I everything else.
Speaker 2 (13:00):
Part bloody partna.
Speaker 7 (13:02):
Yeah, I love passena, potato, love it beat mushrooms like
everything ora whatever.
Speaker 2 (13:10):
You know.
Speaker 1 (13:10):
The guy at the road shop down the road of
my house, you know, how the classic corner store road shops. Geez,
I tell you what, you would not get a bit
of potato. The roads are great, and what's the recip
And he won't hand it over.
Speaker 5 (13:21):
He's taking that to his great every roads shop. And
the country does amazing potatoes, they.
Speaker 6 (13:24):
Do, don't they don't.
Speaker 7 (13:26):
They deep fry them whole, They boil them, rough them
up and then they deep fry them.
Speaker 4 (13:30):
What you need to do beat them up a bit? Yeah, jeeze.
Speaker 2 (13:33):
They are magnificent, always really good, aren't they. Yeah, well,
we may make it from scratch.
Speaker 4 (13:40):
The potato.
Speaker 2 (13:42):
A little baby.
Speaker 6 (13:44):
You're putting too much on these things. They're really easy.
Speaker 1 (13:48):
Deals, made life convenient.
Speaker 6 (13:52):
But it's my cathsis.
Speaker 3 (13:54):
You know.
Speaker 4 (13:56):
My thing is because you love the preparation of the food. Obviously, yeah,
the process, so that do you get to the dinner
eating time and you're like.
Speaker 7 (14:02):
Oh, not that hungry, No, no, no, I'm pretty bretty
for it. But the issue was sometimes it takes like
sometimes it takes a while, it takes two hours, yeah,
and then it's gone in like fifteen minutes, right, and
then some like the kids won't eat it.
Speaker 6 (14:18):
Half the time.
Speaker 7 (14:20):
They'll go and have a bath, and drink their freaking
bath water, like you're just weeding that.
Speaker 4 (14:25):
Mum's made an Italian.
Speaker 2 (14:29):
And you're drinking bath water exactly, get right.
Speaker 5 (14:34):
I get frustrated when I'm making ricipes that they say, oh,
take fifty minutes and it doesn't. It takes me, you know,
I get annoyed if it takes me longer than Yeah. Yeah,
that frustrates me.
Speaker 2 (14:43):
What are they averaging there?
Speaker 5 (14:45):
Averaging off your normal munter because I'll just take a
moment and then I have to read and do want
to do it properly because I don't want to rush
that thing, and then it's taken me a lot longer
than what you know, Yeah, so that frustrates me.
Speaker 1 (14:56):
Yeah, yeah, And then they go off like a Nadia
Lim Gordon Ramsey great, and they probably just doing it
and they know what they I'll take a moment.
Speaker 2 (15:03):
They don't get wrong.
Speaker 4 (15:04):
So hi, Well this has been.
Speaker 1 (15:07):
Making me very hungry actually the last fifteen minutes, So
thank you very much for listening.
Speaker 4 (15:11):
It's the World World Week today.
Coming up on today's episode of The Wild Wild Web,
we just learned that oysters get well.
Speaker 2 (00:06):
I'll tell you a second.
Speaker 3 (00:08):
Welcome to the unchanged realm of the world's wide web,
a swirling vortex of weirdness, bullying, and self obsessed social
media posts in this digital jungle. Jhonaman being a your
fearless guide leading you through the wildest parts of the
wild wild Web.
Speaker 4 (00:28):
This is the wild wild Web.
Speaker 2 (00:32):
You're welcome along to the wild wild Web.
Speaker 5 (00:33):
And this is a wild wild story that we're about
to tell you about well being.
Speaker 1 (00:38):
Just as we saw tuned on the microphace to record
this episode of the podcast.
Speaker 4 (00:42):
A bombshell, a real bombshell inside an oyster shell.
Speaker 5 (00:45):
Yeah, so oysters get herpies?
Speaker 2 (00:48):
Can you who would have known?
Speaker 6 (00:50):
Make shit saws on there shell?
Speaker 2 (00:53):
Yeah?
Speaker 5 (00:53):
So, And this virus is you know, quite quite bad
for the oyster industry. Yeah, it's wiping out seventy percent
of the stock of oysters in New Zealand, which makes
a lot of money for those.
Speaker 1 (01:05):
That to be honest oysters not entirely the most attractive
of all seafoods, and then to have this tarnished on them.
Speaker 2 (01:12):
Yeah. So, now as keevy.
Speaker 5 (01:13):
Scientists have been working on a vaccine they thought was
impossible for selfish shellfish, and.
Speaker 2 (01:18):
They've made a breakthrough. It was now, it was on
the news.
Speaker 7 (01:20):
Now.
Speaker 5 (01:21):
I want to see if they you I haven't listened
to this audio. This is on three news the other night.
I want to see if they use the word herbes
or not. Okay, I'm just off my computer, so I
don't know. I haven't listened to this.
Speaker 2 (01:30):
We'll see if they do sure to protect the oysters
against a deadly disease that has crippled our multimillion dollar industry.
Speaker 5 (01:38):
Pacific oyster farmers have been struggling to stay a floats
since the herpes virus killing They.
Speaker 2 (01:44):
They did.
Speaker 5 (01:46):
Laughter, Sam Hayes looking to have nodded, but nothing that Moura.
That's Michael Moa Mora, the explorer.
Speaker 2 (01:52):
Yeah, and he knowed it. He was like, it's coming
up her bees. But no, I would have been up.
Speaker 7 (01:57):
I don't know if you've heard me do the news
of the morning, but they would got past me without
a giggle.
Speaker 1 (02:01):
Goodness, that was fun.
Speaker 2 (02:03):
It's a funny.
Speaker 5 (02:03):
It's not a funny thing to have and we shouldn't
laugh at it. But it's a funny, funny word to
say for some.
Speaker 1 (02:07):
Reason, so they would imagine that other sea life kept catchers.
Speaker 7 (02:11):
Apparently fashion stuff can get it, because I was looking
into with the because if they get it, they die, right,
they they can die from the herpes virus the oysters,
but you can still.
Speaker 4 (02:22):
Eat them and we and we're fine.
Speaker 6 (02:24):
And we're fine, right, we don't catch oyster herpees.
Speaker 5 (02:27):
Yeah that if you got it, and then from the oysters,
your wife's like, yeah, right, oysters and a dozen.
Speaker 6 (02:36):
I got the gonorrhea from.
Speaker 2 (02:37):
The shellfish exue. Maybe that's what you could use. You know,
there is your little get out of jail.
Speaker 5 (02:42):
You only heard it here on the what it was
that's the Wild Wild Web podcast as well.
Speaker 6 (02:46):
Got pregnant from the oyster.
Speaker 2 (02:47):
Yeah, you love oysters, enjoy oysters. Yeah, they're good. How
just like just with like lemon or something, it's good.
Speaker 5 (02:56):
Yeah, just raw oysters is great andes them. No, just
kind of just like the point looking back, Oh, you
mean you're kind of there.
Speaker 2 (03:04):
It's nice. You still get the flavor and it's nice
and I enjoy it.
Speaker 6 (03:07):
Yeah, what is the flavor salty?
Speaker 5 (03:09):
Yeah, I don't know, it's I guess it's one of
those things to you you do, No, you don't have
it that often, so you do. Oh, this is a
flash thing you know to have, and I enjoy that
as often. You're like you'd have it with on a
special occasion. You may have some bubbles or something like that,
and you go, oh, this is nice and moisture and champagne.
Speaker 6 (03:26):
Fancy.
Speaker 2 (03:26):
It's just trying to be fancy. Yeah, but I don't.
I don't like it. I enjoyed the taste. I enjoy it.
I can see why people don't like it.
Speaker 1 (03:33):
I can do muscles, tell you what. I love those
bloody whisp pec muscles. You know you get them in
the plastic container. Yeah, it's I think it's a fun
reason fundraiser for the helicopter.
Speaker 2 (03:44):
The plast six sort of things that you get the
supermarket and stuff like that.
Speaker 1 (03:47):
Very and the marin, the sauce that the marinated or
the brine. Oh it is you could drink that?
Speaker 2 (03:53):
Yeah?
Speaker 4 (03:54):
Have you tried that? Do you like?
Speaker 6 (03:56):
I'm not. I'm not a huge fan of anything under
the sea, to be honest.
Speaker 4 (03:59):
Not even snapper blue cord. Yeah.
Speaker 7 (04:03):
I might eat it at the fish and chip shop maybe,
But I wouldn't like go out of my way to cook.
Speaker 1 (04:08):
Fish, So you wouldn't in a restaurant situation if you're
going out to the lone style saying you're not gonna
have fish and chips. Not really, okay, just see anything
above land.
Speaker 6 (04:17):
Yeah above devastating from my dad. He likes all that
kind of stuff.
Speaker 2 (04:21):
I really enjoy set. It feels a lot healthier than
a lot of the other stuff.
Speaker 7 (04:25):
But I wish, I so wish because you go to
like those buffets and all the seafood looks amazing. Yeah,
you feel fancy when people are eating like prawns or
like crayfish.
Speaker 6 (04:35):
But I just I'm not onto it.
Speaker 4 (04:36):
Tell you what we are.
Speaker 6 (04:37):
We are?
Speaker 2 (04:38):
That's good, is it?
Speaker 1 (04:40):
We have a work conference dinner and I've been in preparation.
It's a buffet. It's an all you can eat buffet,
and you need to clear some stomach space this buffet.
Speaker 6 (04:52):
Yeah, that shellfish at that restaurant. It's eight and at
the quarters that we're talking about. You don't eat during
the day.
Speaker 1 (05:00):
I never witnessed you eat at night.
Speaker 4 (05:04):
Sometimes we go.
Speaker 5 (05:06):
Double dinners at night, and stuff I see kind of
cancels out not eating right.
Speaker 2 (05:10):
It was like, just have a lunch and.
Speaker 1 (05:11):
Then you have a normal dinner Johnny Cash.
Speaker 6 (05:19):
Yeah, yeah, oh my god. Okay, I'm going to start
worry about it.
Speaker 1 (05:23):
Yeah, no, don't worry. Tell you what should be worried
that buffet.
Speaker 4 (05:28):
Shaking boots.
Speaker 1 (05:30):
Yeah, but yes, they seafood on display in a buffet
environment does look very appetizing.
Speaker 7 (05:36):
And they have like a whole meat section, like you
pick your raw meat and they cook it to your
liking in front of you.
Speaker 2 (05:42):
Fellow fancy. I've even been there once, very fancy.
Speaker 4 (05:46):
Okay, so no fish, no nothing under the ocean I.
Speaker 5 (05:49):
Read sorry, just said my daughter, like we bought six
oysters up north once and I was like, just try
it to make my daughter, you know, you know, she
was young.
Speaker 7 (05:57):
I was.
Speaker 5 (05:57):
I try it, and she did. She didn't like it,
which fair enough, and she spat it back out. And
I'm going to eat that now because I paid for sex.
They're quite expensive. Manner is like my wife, so you
see that, Yeah I did, because it's got her. Yeah,
so do it again.
Speaker 4 (06:15):
And they're so ch they look all mangled up.
Speaker 6 (06:17):
Anyway, I wouldn't have fixed the texture of it.
Speaker 2 (06:20):
I just did. Everyone judge me a little bit by that,
but anyway, sorry.
Speaker 1 (06:22):
Caro, Okay, we're going to lock down the greatest cuisine
she's I had Indian the other night, and boy that
is they do a good vegetarian options. Indian cuisine that
is quite rich, quite rich on the daily.
Speaker 5 (06:36):
Yeah.
Speaker 6 (06:36):
Yeah, I'm quite fond of Thai.
Speaker 5 (06:39):
Yeah, Mexican and Japanese goods good, but again it like
can be but heavy sometimes that I chose more about Italian.
Speaker 2 (06:50):
That's great cuisine around the world's great. What bloody?
Speaker 6 (06:54):
Okay, So how you go to Italy and they're all
like tiny and skinny. I'm like, you're eating carbs.
Speaker 4 (06:59):
Because they're we're having eat lovers.
Speaker 1 (07:00):
We've turned it into this whole different We've bastardized the
Italian cuisine.
Speaker 6 (07:04):
And the servings of pasta are quite smaller, like yeah,
and they're.
Speaker 5 (07:07):
Eating a lot of like great your food that's kind
of fresh and and olives.
Speaker 2 (07:12):
And sort of stuff as well, not processed stuff.
Speaker 5 (07:15):
So you had a Tranean diet, yeah, right, Domio checking
in and all.
Speaker 1 (07:23):
The pastries and stuff because you make all your pasta
saw some scratch, so you must be quite the foodie.
What's your favorite cuisine to make.
Speaker 7 (07:31):
Ah, probably tie, probably thy really yeah, do you.
Speaker 4 (07:36):
Do a good bloody?
Speaker 2 (07:40):
That's great, but it is again it's the butter checking out,
but the.
Speaker 4 (07:46):
Noodles, but of the other stuff, but of goodness.
Speaker 1 (07:49):
Yeah, we're going to take a break for this.
Speaker 4 (07:52):
We'll be back very shortly. Welcome back, Nazi Green.
Speaker 6 (07:56):
Do you do that I've ever made? That?
Speaker 4 (07:58):
It's delicious?
Speaker 1 (07:59):
Yeah?
Speaker 6 (07:59):
I do like making my own pasta though.
Speaker 4 (08:02):
What you don't even buy pasta package pasta.
Speaker 2 (08:06):
You've got a little yeah, the thing, that's what we
needed to know.
Speaker 6 (08:09):
But it's really easy.
Speaker 2 (08:11):
Made something, but we don't have the little I don't
know what's called that kind.
Speaker 6 (08:13):
Of pasta maker.
Speaker 5 (08:15):
So she made it from line and she was right,
but she needed that sort of weey thing, that kind of.
Speaker 7 (08:20):
But like if you're making lasagna, nothing beats. If you
just make your own pasta and roll it into a sheet, it's.
Speaker 6 (08:25):
Like it's divine.
Speaker 2 (08:27):
Darling.
Speaker 1 (08:28):
She's a foodie, she's been. You got into the homemade
sushi game. We're took a sushi over to the professionals
outside here, and we took it to a sushi proprietor
and he said, it's very water It wasn't dripping head
the first time seeing.
Speaker 6 (08:43):
Sushi dripping like was your rice?
Speaker 2 (08:46):
It was the first time doing it.
Speaker 5 (08:48):
And then we're like, we'll bring it in and I
was like I brought some man and yeah, and it
wasn't you know, it was we're giving it in a crack.
Speaker 2 (08:52):
We were learning and then it was like the vice.
So it was a little bit. Yeah, it was a
little bit on the watery side.
Speaker 6 (08:57):
Where did the water come up?
Speaker 5 (08:58):
I think just maybe he was asking, didn't drain the
rice quiet enough that we had it?
Speaker 3 (09:03):
Yeah?
Speaker 4 (09:04):
Right at homemade social times, Yeah, sometimes we'll do that.
Speaker 2 (09:09):
Did you put the special like dumplings? Just fine to
make too with the kids as well.
Speaker 6 (09:12):
You've got a bamboos steamer.
Speaker 5 (09:14):
No, we need to get one of those. Yeah, buy
some great stuff from the sort of Asian supermarket.
Speaker 2 (09:21):
Yeah, yeah, we'll put them and make up your dumplings
is great?
Speaker 1 (09:23):
Yeah.
Speaker 4 (09:24):
Yeah.
Speaker 2 (09:29):
He puts somebody the Kranskys in the mic.
Speaker 4 (09:31):
I've started. Now I know you've got your mayelf conscious
about that.
Speaker 1 (09:34):
I do them in the frying pand now you know,
minutes to the preparation top, you're a food.
Speaker 4 (09:44):
Taking Krenskis from a microwave to a frying pan.
Speaker 6 (09:47):
What do you have like a dish?
Speaker 7 (09:49):
Like say someone's like bring a dish and you had
to cook something, what would.
Speaker 1 (09:53):
You got, uh listen for a barbecue, I bring a
potato salad.
Speaker 4 (09:58):
Yeah, homemade potato salads. Are you family sauce.
Speaker 2 (10:04):
Sauce?
Speaker 5 (10:06):
Family recipe from.
Speaker 4 (10:10):
You had best foods?
Speaker 6 (10:11):
Mayonnaise mustard, Yeah that's a recipe.
Speaker 4 (10:15):
Yeah, I haven't made the mayonnaise all right, Yeah.
Speaker 6 (10:19):
Sopace, Yeah that's legit.
Speaker 4 (10:22):
And then i'd probably go to the Nasi greg Yeah.
I taught myself that a few years ago. Yeah. The
other one I do like bacon pie as well. But
there's a lot of Edmond.
Speaker 6 (10:32):
It's a lot of you making your pastry.
Speaker 1 (10:36):
You to be disappointed every time you have.
Speaker 4 (10:41):
What about you?
Speaker 1 (10:41):
What's your signature dish?
Speaker 2 (10:44):
I don't know. I've got.
Speaker 6 (10:46):
Lots lots I like to make.
Speaker 7 (10:48):
I like to make a proper like Greek mussaka that's
young and I make the pasta or it doesn't always
have pasta. But like you're making like a nice bish
male sauce that sits on top.
Speaker 5 (10:58):
And you you are, You're a whole nother level of Yeah,
it's really delicious. Because you guys said that great thing
the other day too, which I thought was great. You
at a party and people went to buy, sorry, bring
something that made from social media?
Speaker 2 (11:11):
You know, But do you.
Speaker 7 (11:12):
Know what like a lot of them, Like everyone there
is really good cooks, but a lot of those dishes
when we finally made them, we're like, you're not.
Speaker 6 (11:19):
Actually that great. I just look Yeah, they just look great.
Speaker 4 (11:23):
You're like, that's what Instagram is.
Speaker 2 (11:25):
You just got to look right here, sums up Instagram. Brother,
it looks great exactly, not a lot behind.
Speaker 4 (11:34):
What's your signature dish?
Speaker 2 (11:35):
I don't know. It depends on what the occasion is.
Probably Wednesday night August. Yeah, I would cook.
Speaker 5 (11:42):
I would cut probably five nights out of the week myself.
But I'm not the flat like Amanda would be way better.
I can do splash, but I just I'm probably just
like that day to day sort of cook.
Speaker 6 (11:53):
What's for dinner tonight?
Speaker 2 (11:54):
Then?
Speaker 5 (11:55):
I actually we're not well, tonight's busy one tonight, so.
Speaker 6 (12:01):
We just want the chickens.
Speaker 5 (12:02):
I mad chicken keys. Well, not from scratch though. Last
night we had some chicken keiars, lots of vegetables, and the.
Speaker 4 (12:07):
Corn on blue family, the kids.
Speaker 2 (12:09):
Yeah it was good. It was actually nice good.
Speaker 5 (12:12):
Yeah, baked potatoes and make my wife's vegetarian so she
had just didn't have that. She had salmon, so made
some salmon. So yeah, they had salmon the night before,
which was nice.
Speaker 2 (12:22):
Yeah, salmon is good.
Speaker 1 (12:23):
I know.
Speaker 6 (12:24):
I wish i'd see that's another samon. Really nice and
you just full.
Speaker 2 (12:28):
But it doesn't that much to make a salmon look
and taste amazing.
Speaker 4 (12:32):
Put salmon in the dish wash.
Speaker 5 (12:35):
It's only puts some brown sugar or soy sauce or
something and whatever it is looks great.
Speaker 2 (12:39):
Lemon and chack it and everybody's.
Speaker 1 (12:41):
There's so much you can eat under the ocean, and
none of it appeals to you.
Speaker 7 (12:45):
It tastes fishy, It tastes like it's the downside salty.
Speaker 2 (12:50):
I'm like, you are food. Yeah, you're a food is
don't that's you know? That's but I wouldn't.
Speaker 7 (12:56):
Eat everything else, name any vegetable like I everything else.
Speaker 2 (13:00):
Part bloody partna.
Speaker 7 (13:02):
Yeah, I love passena, potato, love it beat mushrooms like
everything ora whatever.
Speaker 2 (13:10):
You know.
Speaker 1 (13:10):
The guy at the road shop down the road of
my house, you know, how the classic corner store road shops. Geez,
I tell you what, you would not get a bit
of potato. The roads are great, and what's the recip
And he won't hand it over.
Speaker 5 (13:21):
He's taking that to his great every roads shop. And
the country does amazing potatoes, they.
Speaker 6 (13:24):
Do, don't they don't.
Speaker 7 (13:26):
They deep fry them whole, They boil them, rough them
up and then they deep fry them.
Speaker 4 (13:30):
What you need to do beat them up a bit? Yeah, jeeze.
Speaker 2 (13:33):
They are magnificent, always really good, aren't they. Yeah, well,
we may make it from scratch.
Speaker 4 (13:40):
The potato.
Speaker 2 (13:42):
A little baby.
Speaker 6 (13:44):
You're putting too much on these things. They're really easy.
Speaker 1 (13:48):
Deals, made life convenient.
Speaker 6 (13:52):
But it's my cathsis.
Speaker 3 (13:54):
You know.
Speaker 4 (13:56):
My thing is because you love the preparation of the food. Obviously, yeah,
the process, so that do you get to the dinner
eating time and you're like.
Speaker 7 (14:02):
Oh, not that hungry, No, no, no, I'm pretty bretty
for it. But the issue was sometimes it takes like
sometimes it takes a while, it takes two hours, yeah,
and then it's gone in like fifteen minutes, right, and
then some like the kids won't eat it.
Speaker 6 (14:18):
Half the time.
Speaker 7 (14:20):
They'll go and have a bath, and drink their freaking
bath water, like you're just weeding that.
Speaker 4 (14:25):
Mum's made an Italian.
Speaker 2 (14:29):
And you're drinking bath water exactly, get right.
Speaker 5 (14:34):
I get frustrated when I'm making ricipes that they say, oh,
take fifty minutes and it doesn't. It takes me, you know,
I get annoyed if it takes me longer than Yeah. Yeah,
that frustrates me.
Speaker 2 (14:43):
What are they averaging there?
Speaker 5 (14:45):
Averaging off your normal munter because I'll just take a
moment and then I have to read and do want
to do it properly because I don't want to rush
that thing, and then it's taken me a lot longer
than what you know, Yeah, so that frustrates me.
Speaker 1 (14:56):
Yeah, yeah, And then they go off like a Nadia
Lim Gordon Ramsey great, and they probably just doing it
and they know what they I'll take a moment.
Speaker 2 (15:03):
They don't get wrong.
Speaker 4 (15:04):
So hi, Well this has been.
Speaker 1 (15:07):
Making me very hungry actually the last fifteen minutes, So
thank you very much for listening.
Speaker 4 (15:11):
It's the World World Week today.
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