October 27, 2024 • 40 mins
The cost of living has definitely left it's mark on almost every aspect of kiwi lives recently.
With the Government introducing a new school lunch meal plan, many parents are asking whether their home made lunches could be any cheaper.
Food educator Ganesh Raj joins Tim Beveridge to explain how you can decrease the cost of school and office lunches.
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Episode Transcript
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Speaker 1 (00:05):
You're listening to the Weekend Collective podcast from News talks'd be.
Speaker 2 (00:30):
And welcome back to the Weekend Collective. Thanks for all
your feedback on politics. Century You can go and listen
to that hour again if you want to look for
the Weekend Collective of wherever you podcast, I suggest iHeartRadio
or the News Talk because it'd be website. But now
we're shifting away from the politics because that was a
feisty little hour. I don't mind telling you, so we
got to be it's time to spread some love. And
(00:50):
what better way to spread some love than to talk
about healthy eating and food? Because who doesn't love food?
I actually do. Funny thing is before I inventsrush my guest,
I do know someone who doesn't enjoy food. And I
won't say who he is, but if somebody actually works
here and I have a bit to do with, but
he just doesn't enjoy eating. It's just he just eats
what he needs to for sustenance to stay alive, but
never really and he's quite It's quite unusual. But most
(01:13):
people do enjoy food, and I'm pretty sure my guest
now enjoys food because he's well. His life, his career
is food his name is gesche Go.
Speaker 3 (01:24):
Well I was, I was really good until that story.
And now I'm really sad for that person who just
can't see the joy in food.
Speaker 2 (01:32):
I just actually wonder if there's something If your taste
buds don't deliver the same message that other people's taste
buds deliver, maybe there are people who just don't enjoy eating,
you know, is there such I love?
Speaker 3 (01:43):
I mean, I get too much. I understand the people
that do eat just for sustenance, Like I get it.
I see some like you know, whether it's weight loss
programs or putting on you know, these kind of fixed
meals that people are supposed to eat five times a
day for.
Speaker 2 (01:55):
Oh that would that would do me?
Speaker 3 (01:57):
And and and you know, all power to you for
the discipline it takes. But I require more than that
from my food.
Speaker 2 (02:04):
Actually, we went my brother is visiting from Australia, and
a bunch of us went out with my girls to
a tie restaurant last night. And it's been a new ownership.
And I had a probably a cliche sort of prawns
and cash and at dish, But I tell you what,
the flavors of that cooking when they get it right
(02:24):
it's just like you're happy.
Speaker 3 (02:26):
You're so happy. Look at you. If people can see
your face right now, your face is exactly what you're thinking.
Your joy is right there.
Speaker 2 (02:33):
It's just as well they have portion control for that stuff,
because it's almost like when you have a certain deliciousness. Yes,
you need to have someone controlling your portion for you,
because I just keep going.
Speaker 3 (02:43):
The fact that you know the word deliciousness immediately puts
you and you're very lucky because deliciousness is everything.
Speaker 2 (02:50):
It is I guess it is.
Speaker 3 (02:53):
Actually it is everything because deliciousness is the thing that
I often talk about as being the only benchmark you
should have. Don't worry about where the food comes from,
what country, what the makeup is. Deliciousness is your core
value system on how you judge.
Speaker 2 (03:09):
Feel ethical sort of side of which comes from. Of course,
so you do worry about where it comes from, of course.
Speaker 3 (03:15):
But if I know about it, I'm not going to
order it, right. But if I didn't know about it
and you told me about it later, I'll forgive myself.
Speaker 2 (03:22):
Yeah, okay, hey, now what by the way, before we
get into what you've been up to, what are you
what's cooking? Well, we have metaphorically everything.
Speaker 3 (03:32):
The humble Yum Yum is still cooking. The cooking classes
are still going with the South Seas Healthcare Trust, teaching
people how to cook for under twenty five dollars for
four to six portions. Even in you know, we're today's prices.
Being able to do that, have you had.
Speaker 2 (03:46):
To add inflation to that? Well, it used to be
twenty bucks, but irresistibly some stage things cost a bit more.
I can't remember.
Speaker 3 (03:53):
Yes, it went up from twenty to about twenty four,
twenty four, twenty four, ninety something. Yeah, no, no, no, that's
kind of ninety seven or something. Oh yeah, so I
was able to see under twenty five. But yes, it
did go out. And my Chris for fifty dollars when
up for I've got a Christmas for fifty dollars for
four people. I used to anyway, No, it's sixty yeah,
and that's just you know, and of course you're.
Speaker 2 (04:13):
Working on another you're working with mate Michael van Deels,
and yes there is a beat Well for Less or
something that's correct.
Speaker 3 (04:19):
Season five of You Well for Less is about to
be shot, so we're excited to get stuck into those families.
Speaker 2 (04:25):
See how much planning goes in advance to that, and
how much is just like, let's see what happens.
Speaker 3 (04:31):
I think no one does. Let's see what happens. You
know the fail to plan, plan to fail line. Have
you heard of that?
Speaker 2 (04:39):
Yes? Well, in fact, yeah, I'm cooking for the family
tonight and I am well and I'm well prepared.
Speaker 3 (04:44):
Good because you are. I know you. You don't mess
around in the kitchen, so you would have been well
prepared regardless of the situation.
Speaker 2 (04:51):
I'm not. I'm a good shift at what I know.
If I, for instance, if I want to do a risotto, yes,
I make sure and learn how to do a proper
all the best type of sheet.
Speaker 3 (05:02):
You'll have the best ingredients. Yeah, I know you. I
have prayed.
Speaker 2 (05:05):
But anyway, it's not about me. It's about you. But
it's about you who are listening as well. But yes,
the topic that we're getting onto plays so much into
your into your ballpark because we've had the the reveal,
the big reveal of the three dollar lunches for kids,
and it's just I was laughing to myself that David
(05:30):
Seymour was saying, how good it tastes and good one
would hope so, and one would hope they can deliver it.
But I jokingly thought to myself, if they were delivering
those lunches at Bellamies in Parliament, there might be a
few complaints, but just probably on portion size. But because
of that announcement about you know, kids eating well hopefully
under this school lunch program, it's a conversation we can
(05:52):
all have about, I mean, how much should it take
to have her? How much should a good lunch cost?
In a way, and I would suggest that, I mean
my old school lunches, not that they were not sure
they were the perfect advertisement because for some time, as
we did of the old luncheon sausage.
Speaker 3 (06:07):
Don't diss the luncheon sausage, don't do it.
Speaker 2 (06:10):
I did make the mistake of googling was one of
the products that's available. It was the amount of salt
on it. And I thought, yeah, I mean look salty.
Speaker 3 (06:18):
As a young human who ran around for four hours
a day in the sunshine, yeah, a deep fried luncheon
bun was always delicious. But I think I burnt five
thousand calories a day back then, so this is like whatever,
it was just fuel to the engine. It didn't even matter.
Speaker 2 (06:35):
But Is it as hard as people might make it
to eat cheaply? Or is it simply just a matter
of education. I mean, you're obviously that's your beef. Education,
isn't it?
Speaker 4 (06:45):
Well?
Speaker 3 (06:46):
Information and to say how do we approach this? So
in my mind, food education is freedom, right, That's how
I talk about it. If you know how to do it,
it's like a skill that will set you free, no
matter what budget you have at home, how much money
you make, and all the real things that you have
to deal with in life, including them possibly some of
(07:09):
the little things that some family members will eat and
some may not, Some might be medical, and some might
be preferenced. Yes, but this is your life. Yeah, this
is your stuff that you have to deal with every week.
So for me, I come at it with empathy to
begin with, because you have to. Everybody is struggling in
their own way. Then you're telling them, now, all right, everyone,
(07:30):
you've got to learn some new stuff so that the
pressure on you is coming down, and what are the
key issues around you? So I always talk about do
the things that you can control, and what can you control?
You can control planning It might be boring, but it's not.
It's like the money maker. Planning is the money maker
and the stress freer.
Speaker 2 (07:50):
Well, it's the time cyber. Ultimately, it's all the good things.
Speaker 3 (07:53):
It's all. There's nothing bad. No one can tell me
one bad thing about planning. Planning is free of all
bad things.
Speaker 2 (08:01):
Yes it is, say, oh I get so boring some
and den and the plan thing or making decisions on
a large scale for the week is probably a challenge
in a way.
Speaker 3 (08:10):
Well, I try to what I've tried to say to
people is planning is important, but don't plan too far ahead, because,
like you said, that's a setup for failure. I could
never plan for seven days. It's just too much. So
I tell everyone, just do three days. And within those
three days, we're going to address school lunches and work lunches.
We're going to make all our meals planned for in
(08:31):
a way that they provide. Let's call it a family
of four, just for convenience, a family of four going
to get a meal each and two leftovers.
Speaker 2 (08:43):
Actually, that's also a good reason why you it's in
our household. In fact, my wife plans the meals out.
In fact sometimes cook on Sunday. Sure, actually do things
that are ready to heat and eat and by the
time you've got to Wednesday you realize you haven't eaten
it at all, and that's the leftovers for Thursday. Then
you have something a bit cheap and easy on Friday,
and then all of a sudden there's sort of week's
all done.
Speaker 3 (09:02):
Yeah, I mean, see, so you're a relationship with food
and awares. You've got too much choice in a roundabout
sort of way. Oh yeah, you know what I mean. Yes,
you've got choice to the point of guend Now, that'll
sit in the freezer for a couple more days. I'm
going to have this fried noodle I read about from
my friend at this shop down the road.
Speaker 2 (09:23):
Unless you're going to give me a respect, let's just
starting on something focused. How much should you be able
to give your kids if you were just looking at lunches,
so if you're treating them separately, because you might want
to build it into a whole thing, but how simple
should it be to provide your children with lunch? Now
this is not meant from a political point of view
(09:43):
to beat up on people who oh no, no, I don't
do that, but for kids. You know, the majority of
kids in New Zealand still have their lunch provided by
their parents. Yes, to me, it shouldn't cost more than
I don't know, I'm thinking a piece of fruit. Well,
do the ma sandwich About three bucks sounds about right.
Speaker 3 (09:59):
Let's do the math on the yumyam. Twenty five dollars
gives you four to six portions. Let's just at six. Okay,
So twenty five divide it by six is worth four bucks? Yeah, yeah,
about four bucks for something. Yeah, so in my model,
it's about four bucks to provide six. Now, what's in
my food and what's in the three dollar food is
(10:21):
I don't even know what's in the three dollar food,
so we can't make that comparison. But my point is
I could.
Speaker 2 (10:27):
Vegetables are one thing. I'm making a note. We're going
to talk about how to hide.
Speaker 3 (10:31):
Mine has vegetables in it as well. But the thing
that mine also has is it removes the stress from
the parent about what to do for the school lunch
because it's all part of the family meal. That's what
I advocate all the time. Don't make the school lunch
like a separate thought process or the work lunch. Here's
what we had last night. Here's two portions of that
from last night, enjoy your day, see you for dinner.
Speaker 2 (10:52):
Oh, because you know what I'm saying, feels like leftovers,
Like we had this last night, so we're having this
for lunch.
Speaker 3 (10:57):
Yeah, what's wrong with that?
Speaker 2 (10:58):
I do like to have something completely.
Speaker 3 (11:00):
Yes, but your luxury is in your bubble. Well, most
people can't do that, most people with like two plus
two family. We talked about a family four right, Let's
imagine they make a grand a week, and let's call
six to fifty rent, do you know where I'm headed here?
They're not going to sit there and care about those
things for them. It's like I have one hundred and
fifty dollars to make four meal. Let's call it three
(11:22):
because let's call them two little people. Three meals three
times three humans is nine a day times seven sixty three?
Is that right for the whole week? That's how many
meals the parents have to cover off.
Speaker 2 (11:34):
No, I was just thinking in terms of how I mean,
I think that's probably just what a lot of kids
do have for their lunches, in terms of a sandwich,
a fruit snack, a snack beforehand, And then.
Speaker 3 (11:43):
Why does it have to be like that?
Speaker 2 (11:45):
I'm not just saying that's for a lot. Well, because
people like it like that.
Speaker 3 (11:48):
I guess no, people can't afford it like that. That's
what's happening right now, don't you think. No, don't you
know where we are.
Speaker 2 (11:54):
I would say, okay, let's push back on that. I
would say, okay, life for bread three four dollars, so
twenty let's say twenty pieces of bread. So that's far,
that's five. I mean, that's if you're having.
Speaker 3 (12:06):
So you just gave me a ton of sugar and
some cardboard, go ahead.
Speaker 2 (12:09):
Possibly, yeah, yeah, yeah, yeah, yeah, And you might have
cheese and mamade or lettuce or whatever and a sandwich
or lunch and sausage because we do like lunch and
sausage that way. And that's not expensive. I don't know.
I don't think it's that expensive to provide sandwiches for
your kids. I don't think it's peanut butter and jam.
Speaker 3 (12:27):
No, not at all. But nothing that you've described is
what I would want to give my kid to take
to school. Yeah, that's not sustainable. That's just a glucose crash.
Are you setting me up? Are you setting me up?
Speaker 2 (12:38):
And ran it all off?
Speaker 3 (12:39):
Yeah? I did, And that's me. But I would never
put well, I was raised, you know, like a hood rat.
I mean, my kids are not raised like hood rats.
Nobody is anymore.
Speaker 2 (12:46):
What are they doing? What are they doing lunch?
Speaker 3 (12:48):
Well, we left a house at nine am and didn't
come back till nine pm. And you know, we were
like Lord of the flies, whereas now it's a little
bit more refined. You know, the humans are not doing
what we used to do, so now we have. But also,
we didn't know as much about signs and nutrition back
then as we do now, and we know a lot
(13:09):
more and so we can make better decisions. And that's
where I come from, Like, you should make better decisions
around health because the people that I help with at
Southseast Healthcare, you know, heart disease and diabetes are one
of the biggest things that hits New Zealanders and sugar
is a big part of that. And bread is a
big delivery mechanism for sugar.
Speaker 2 (13:28):
I think as well, with the if you're talking about
the evening meals becoming lunches, evening meals are often hot,
and I'm not sure. I don't know how it plays out.
Speaker 3 (13:36):
Having noodles are beautiful cold.
Speaker 2 (13:38):
Oh, my kids do like the noodles.
Speaker 3 (13:40):
Yeah, yes, it's all about what you decide. There's a
thousand recipes that will work. But do you decide that
that's what you want to do with your family and
that's how you want to plant it? Is that your budget?
It's very practical steps, like none of this is fluffy.
This is how much money I've got, This is how
many meals I have to provide. I'm tired. What should
(14:00):
I do? How do I plug more holes with take
away meals but make them reduced? For example, getting kids
to help out in the kitchen I find is really
amazing in convincing them to take the leftovers the next day. Yeah,
like they don't mind the leftovers if they had something
to do with it from the night before. This is
(14:21):
what we've found. So this is what we're always like cajoling,
cajoling the parents to say, look, train your children a
little bit like this and you will see the benefit.
Speaker 2 (14:32):
Okay, we want to take your calls on it. How
much do you think it should be. How do your
lunches look and how much does your lunch cost? And
if you're looking for ideas from Ganesh on how you
can make it a little bit cheaper because you might
actually say, look, this is what I like, but it's
costing that much. Maybe Guinness will say, well, have you
thought about making this little change here? I mean the
obvious one would be, of course buying seasonal.
Speaker 3 (14:56):
Cheaper yeap, and actually, but I'm not even sure if
you find seasonal as genius. But here's my little tip
on that. School yourself up on what to do with
these beautiful seasonal ingredients.
Speaker 2 (15:07):
Right, we'll take your calls, but if you've got any
questions for Ganessian, we're going to continue talking about how
you eat healthily on a budget. And yeah, I wait,
one hundred eighty ten eighties the number text nine nine
two and don't worry about the email. Let's cause some texts. Okay,
let's get into it.
Speaker 5 (15:22):
God, c he's tonight and I don't feel something right,
I'm so scared, and kids are full of my chair
and one get down the stairs, clowns.
Speaker 2 (15:39):
That's welcome back. This is the weekend Collective Health Hub.
And my guest is ganis Rage. Yes, that ganess Rage.
I don't need to say anymore from eat wealth for
a lese.
Speaker 3 (15:48):
Is there another one?
Speaker 2 (15:49):
It sounds naughty? Or if I don't say anything more
of it? Go yes, that.
Speaker 3 (15:54):
That was my cue. I missed it.
Speaker 2 (15:56):
Anyway, we're talking about how to eat well for less,
but in particular lunches. How much would you What do
you do about it? Having having lunch? I tell you what.
The The first thing, and I don't even need be
an expert on this, is that if you are making
your own lunch, then you are starting to get ahead
of the game because a lot of people are still going, Oh,
I can't be bothered. I'll go buy a sandwich. Yeah,
buy sandwich, Go buy some sushi. By this.
Speaker 3 (16:17):
By that that's most people.
Speaker 2 (16:19):
That is most people.
Speaker 3 (16:20):
Yeah, it's a decision you have to make to decide
to take lunch with you.
Speaker 2 (16:24):
Right, let's take some calls. Julian Hello, Yeah they met.
Speaker 3 (16:27):
Let's see you good good ey.
Speaker 6 (16:30):
Hey. Look.
Speaker 7 (16:31):
My opinion is I think a certain generation. I'm in
my seventies and my mother and my auntie and friends
taught me how to cook when I was fifteen sixteen.
The generation now don't know how to cook, so they
don't know how to make a decent meal on a
(16:51):
budget because they have they haven't got the skills.
Speaker 2 (16:56):
I don't think anyone's going to disagree with that.
Speaker 3 (16:58):
You You're spot on. I mean, the only thing we
can do about that is to create education, right, that's
what you're saying.
Speaker 7 (17:07):
Yeah, And look, you know I did. Look a few
years ago, I had the same sort of issue as
I've got now with this, and I did phone up
Wins and I said, look, I'm retired, I need something
to do. Are there is there any Is there any
money out there for me to go into people's homes
and just teaching the basics. I'm not a chef, but
(17:28):
I'm a very good cook. And they weren't interested. They
said it would just be too hard. And I guess,
with privacy and all that to.
Speaker 2 (17:36):
Add hoc, wouldn't it just be you know, what they
need to roll out nationwide programs I imagine as opposed
to Julian popping into a few houses and say, let
me show you a few ideas. Although oh yeah, it
might be useful for that on that small, macro micro scale.
Speaker 7 (17:50):
Yeah. Look, I wasn't thinking about taking it multinational or anything.
I I was just talking about I was just talking
about taking it to you know, to the likes of Christ,
you know, And look, all you would need is maybe
twenty people teach them that they can then go on
and teach their friends and people. You know, you, you
know you can cook not through budget, but you can
(18:12):
cook very tasty meals, as you would know Ganis without
spending a fortune.
Speaker 3 (18:18):
I couldn't agree with you more. And I mean, look,
your intention from the start to go and help those
people out was just to give them some education. And
I think that's you know, that's to be commended.
Speaker 2 (18:27):
Actually, you know, there is a way of you doing that.
Funny thing is in a way what what what you're
talking about as a as a as a micro version
a sort of person the person view way of doing
what Ganesh is doing on a large scale and with
the eat wealth less sort of thing, isn't it.
Speaker 7 (18:40):
Yeah?
Speaker 6 (18:40):
You should.
Speaker 2 (18:41):
You could start an Instagram page Julian's you know, Julian,
I don't know. I've got to think there's got to
be a pun there on Julian to vegetables.
Speaker 7 (18:51):
Hey, look, I did do something similar once. I got
knocked back by the by the authorities, and I didn't
get in, I didn't get any interest. And whether they thought, now,
who's this guy that wants to come into a home
and teacher's cooking on. I don't know, so there was
no interest. Maybe things are down. You know, this was
six years ago, so maybe a thing is different than
(19:11):
maybe that might be my project for the summer.
Speaker 2 (19:13):
Well, you never know. Mate, got on got intentions though, mate,
But I mean his point that Julian's point was actually
let's just stop for a second, because it's easy to
go our people these days don't know how to cook.
But I guess statistically there are fewer families who are
compassmentous on cooking.
Speaker 3 (19:32):
Yeah, and it's actually supported by history. So post war,
after nineteen forty five, there was scarcity, right, which led
to ingenuity, but also lowering your expectations right down to
what a basic meal was. And so that was a
whole generation of people that grew up with scarcity and
(19:53):
basic foods. Forget nutrition, let's just get full.
Speaker 2 (19:56):
Or before we got ourn next caller, we were having
a chat in the break about because I've done a
bit of talkback on this and my other shows, and
somebody reminded me about how cheap and delicious sardines were, Yes,
and I was thinking, I haven't had sardines forever, but
I do remember it was one of those things. If
you ever had a sardine sandwich or something, Yeah, I hate.
Speaker 3 (20:14):
Them all the time. I still love making them. Yeah, onions, garlic, ginger, sardines,
chili in hot oil. Is that because we're in a
little sandwich?
Speaker 2 (20:23):
Is that because we've fallen for you know, eat John
West and get the best and everyone's aspiring to look
a ton of salmon's only four or five bucks or something,
whereas I don't know what sardines are, but very cheap
dollars something, yeah, dollar something.
Speaker 3 (20:34):
It's like sardine suspiciously cheap. Not really, it's because it's
you know, meat, there's been sitting there. But it's it's beautiful,
it's it's got all the nutrition you need. But it's
had a bad rap. And I got to say bad
rap more because kind of Italian Mediterranean style foods, it's
almost hypocritical. You can have a sardine Greek style, beautiful
(20:57):
breaded and just crispy on the plate with lemon, that's fine, yeah,
but not in tomato sauce and a tin. What's going on? People?
Speaker 6 (21:04):
Well?
Speaker 2 (21:05):
The question that comes out of it are is I mean,
are there are there foods that we have gentrified ourselves away.
Speaker 3 (21:13):
From I'm glad you said it is that. That's basically
we've a spike. We've gentrified ourselves to wear from spam,
and we've gentrified ourselves with so and it.
Speaker 2 (21:24):
Spam does sound to me like I tell.
Speaker 3 (21:27):
You what, though across the world it's pretty famous really.
But the thing is, yes, we have because cultures all
across the world, as they become richer and have more
stuff in their life, the good of fancy restaurants, they
tend to reject the older foods.
Speaker 2 (21:42):
Well, that's why there must be some older foods which
were like sardines, even will I reject I didn't reject
luncheon because, to be honest, if she gave me a
luncheon piece of lunch and sausage, now it'd be gone
before you, tay.
Speaker 3 (21:53):
Boo, thank of your honesty.
Speaker 2 (21:54):
Ah, But I don't. I would think I would be
better buying ham or some other meat, only because that
salt thing did me in. But maybe there are visions
of lunch and sausage have less. Well. Actually, when you
have to be honest, if you have a couple of
slices of luncheon, you're not really killing yourself.
Speaker 3 (22:12):
Once you are if you eat it every day, then
we have to talk. But even once a month or
what like a little treat food. Man, there's nothing wrong
with any treat food.
Speaker 2 (22:22):
So what are the other what are the okay? So actually,
apart from let's just deal with definitions, because people listening going,
why are you talking about unwanted emails? Which is what spammers?
Oh yeah, but I understand it's the food. By the way, people,
what is spam?
Speaker 3 (22:38):
Good question? Scientists have been working on this for years.
Let's call it a conglomerate of multi dimensional meats that
have been pressed together with the gelatin like substance in
the shape of a can.
Speaker 2 (22:51):
Here we go, fortify it made ingredients a pork shoulder,
there you go, and ham. So it's mainly peaked with
salt water, modified potato starch as a binder, sugar and
sodium nitrate as are preservative.
Speaker 3 (23:04):
Indeed, what's a taste like depends what you do with it,
you know, it's true. So for example, in Korea, they
chop it up into cubes and added to their ramen,
and they have it at home for dinner time with
cabbages and their beautiful stocks. So people eat it as
a meat substitute. In Southeast Asia, it will be deep
fried and have on rice with something, or in a
(23:25):
bun here, you know, someone like Island people have it
all the time in their different food So it depends.
Speaker 2 (23:32):
It does say it's low. I did google is spam healthy?
And I get it's high in fat, calories and sodium
and low and important nutrients such as protein, vitamins and minerals.
Speaker 3 (23:43):
Yeah, that doesn't so it's not a very good food. Okay,
So let's no, no, no, the sardines are much better.
But I'm bundling spam with treat food. Oh yeah, yeah,
I'm saying, don't judge it so hard. But you owe
yourself some work if you're going to go down the
spam road, is what I'm saying.
Speaker 2 (24:00):
So if you're gonna if you're gonna be burning the calories,
then yeah, I mean we cannet your way with everything
is balanced, right, there's no such thing otherwise you're going
to swing one way. What are the other old fashioned
foods that we that we we could have a lookout again,
because a lot of people when I talked about sardines
triggered a lot of callers to be like, oh my goodness.
Speaker 3 (24:17):
Yes, actually are cucumber sandwiches.
Speaker 2 (24:20):
Ah, that sounds very wimbledon, doesn't it.
Speaker 3 (24:22):
No, only because you did it, you made it sound wimbled.
And by saying that otherwise, A cucumber salad sandwich with.
Speaker 2 (24:29):
Cheese, okay, you've made it more interesting.
Speaker 3 (24:32):
Right, Cheese and cucumber with some butter. That is a
very simple thing. But it's got, you know, some nutritional value.
But you're not gonna eat it every day, mind you.
But that's an old fashioned cucumber. It's a bit like lettuce,
isn't it. It's a sort of a better crunch, a bit
of moisture. It's got a salted though at the basic level,
it's butter, lettuce, cucumber, salt than the cheese. That's like
(24:56):
the most basic sandwich. Of course there's many, but that's
like the basic ingreas and some pepper in there too.
That's your basic version.
Speaker 2 (25:02):
Okay, we want to hear, actually are the older foods
that you can remember that you think, actually, you know
what you've forgotten about this? We used to eat this
all day long and it was delicious and nutritious, and
it's still available. It doesn't cost much hence the starting
conversation Calvin, Hello.
Speaker 8 (25:18):
Very good afternoon to your tim and guiness. You've got
a great name there, guines. My New Zealand name is Calvin,
but my Indian name is Calvinder.
Speaker 3 (25:26):
Ah, fantastic.
Speaker 2 (25:29):
You're making that up as you go along.
Speaker 3 (25:31):
You know it was made.
Speaker 8 (25:32):
Up for me by Indian people down the road.
Speaker 3 (25:38):
No, but hey, look, congratulations and getting an Indian name
is not hard to come by.
Speaker 8 (25:43):
Yeah, I know that.
Speaker 1 (25:44):
I know.
Speaker 8 (25:44):
That's why whenever I come across Indian people, you know,
for the first time I tell them my name is Covender,
I always get a chuckle out of them. But there's
a couple of questions. The first one is sort of
in my curiosity. I can remember, up until recent years
or even decades, the pink salmon was the expense of
(26:05):
one in the red salmon was the cheaper one. But
in recent years, price wise, it's been reversed. I don't
know if you've noticed that or not, but but I have.
But because the pink one was the more expensive one.
Speaker 3 (26:18):
And are you talk about salmon versus tuna.
Speaker 8 (26:23):
Well, just salmon itself, yeah, pink salmon and red salmon.
But so the red salmon the red salmon was always cheaper,
but now it is the dearer one. But also I
like sardines, and but sometimes when you opened the tin,
it's got that real stinky, fishy sardini smell, which is
(26:44):
what it should have. But for a while Brunswick brought
out sardines and whatever the oil was. But it was
in lemon sauce and the lemon sauce and it was delicious. Yes,
but hang on, you can't buy the one with the
lemon sauce. It's gone out of fashion. Anything in New Zealand.
(27:04):
Will people like? They say, no, we can't have people
being happy, so they get rid of it. Another thing,
but I love those telegraphs. It's got a strange name,
telegraph cucumber. And of course you don't have to peel,
and you just slice them up and eat the whole
thing's skin and all excellent. But I've always loved rice.
Now here's a curiosity question for you, and I think
(27:26):
you will know one way or another. Is there very
much rice growing in New Zealand?
Speaker 3 (27:34):
In New Zealand, Yes, in.
Speaker 8 (27:36):
New Zealand's I'm pretty sure there will be some some
rice grown in New Zealand. But of course, I don't
know if we have.
Speaker 3 (27:43):
The humidity for it.
Speaker 2 (27:46):
If it does, great, I mean actually not commercially. The
answer is no.
Speaker 3 (27:50):
Yeah, I mean someone's trying somewhere, I'm sure, but it's
one of those things. Humidity is such a big part
of rice growing, you know.
Speaker 8 (27:56):
Yeah, yes, Now is it okay to eat banana skins?
Speaker 2 (28:00):
I wouldn't elephants do, apparently, And I think.
Speaker 3 (28:05):
I'm going to say that there's no reason to do
gorillas eat the skins.
Speaker 2 (28:09):
I can't remember.
Speaker 3 (28:10):
I don't know, but I'll ask when I get her.
Speaker 8 (28:15):
But there's lots of good food, you know, a lot
of people don't even eat apple skins.
Speaker 3 (28:19):
Oh, apple skins is a must, right, it's a must.
Speaker 2 (28:21):
I would have thought that that was essential if you're
going to eat the fruit. The whole point of the
fruit is the ruffage as well.
Speaker 3 (28:26):
You know, that's an interesting point. But some people would
peel it off because they think it's yucky, but they'll
eat the flesh. And there are people like that, Yeah,
but I think of it like you.
Speaker 8 (28:35):
It's rough eat potato skins. Now. I'm eighty three, so
I've eaten lots of different things. I've never been at
a New Zealand. But in New Zealand, you know, I've
eaten snails, snails in New Zealand and crocodile. Have even
cooked crocodile and meat myself available a few years ago
from a supermarket. But I've eaten all of them. I
call as a young boy eating. My mother used to
(28:58):
cook them, brain fritters, sweetbread fritters, tongue hat, liver, kidneys, tribe, oxtail,
pigs crossers, which is a feat yes week from the
butcher shop, and also the pig skin.
Speaker 2 (29:14):
Well, so you've eaten everything, not in all the one
sitting hopefully Calvin.
Speaker 8 (29:18):
But some people say, oh no, I'll ask him have
you eaten this? And they're all, no, wouldn't that? I say,
do you eat eggs? They say, oh yeah. I say, well,
you know where the eggs come from. Don't you.
Speaker 2 (29:29):
Wait? Ginness? Have you a response for Calvin?
Speaker 3 (29:32):
There just praise O. I know where the eggs come from.
But Calvin, which came first?
Speaker 2 (29:41):
We'll discuss that on a philosophical version of the show.
Maybe there should be an episode of eat well for
less what came first, the chicken or the egg? There
will be a scientific answer to that one, but we're
not going to delve into that one right now. We're
going to take a moment at twenty to time flies.
I feel we've hardly dug into this topic yet. But anyway,
we're talking about having a cheap lunch. What are the
are there old foods that we should reconsider and have
(30:03):
a look at? Eg sardines? Tell me give me another one?
Eight hundred eighty ten eighty. Ganess Raj from Eat Well
for Less is with me and you can give him
a call and run your ideas by him. Or if
you're looking for inspiration, I would say that this would
be a perfect opportunity to get some. It's nineteen and
a half minutes to five now, ain as good as
(30:24):
I want.
Speaker 4 (30:25):
Word, I got a few years on now, but there
was a time back in my friend when I can
really down. If you need some to name, then I'm
man Hams.
Speaker 2 (30:47):
We welcome back, Yes, hello, welcome back to the Weekend Collective.
We're having a quite a good time here. Actually, I'm
chatting with Ganess Raj about eating well for Less and
some of the older foods that we could actually look
back and go. You know what, why don't we do that?
Any longer. Oh, it's because we gentrified ourselves into having
turner and salmon and all that sort of stuff. And
I'm not going to bang on about turner any longer,
but we are. We did talk about sardines, and I
(31:07):
think that's something that Tom wants to talk about. Good Tom, Good.
Speaker 6 (31:11):
Auftern and Sir, I just turned the radio. I'm coming
near to Waaco, and I heard you talking about the sadines. Well,
they come in water and tomato sauce, but the kids
don't like that. On the sand. It's got a hell
of a bike. But I found reasonably sardines and olive oil,
and it's they're quite easy to take. Yeah, yeah, and
(31:34):
I and I also see them now a lot much
dearer oysters smoke oisters they were, I think, and muscles
also in olive oil. Olive oil seems to.
Speaker 3 (31:51):
Preserve them properly.
Speaker 2 (31:53):
It feels safer. The fact that they're stored in oil.
Just my gut reaction is a spring if it's in
water or oil, i'd probably like Especially for sardines, I'll
be like, well they're oily anyway, must well just go
for the oil.
Speaker 3 (32:05):
Tuna and spring water is completely legit yeah, of course.
Speaker 6 (32:08):
You know.
Speaker 3 (32:09):
But I mean in this day and age, the stuff
that's in our soupermarket shelves has gone to fifteen levels
of you know, making sure it's compliant and by the
time here's the shelf, it's good for us in the
sense that it's safe.
Speaker 2 (32:22):
How do you have your side as? Do you just
have them straight out of the tun or?
Speaker 6 (32:27):
Yes? Am I still on?
Speaker 9 (32:30):
Or not?
Speaker 2 (32:31):
You're still on? You're still here?
Speaker 6 (32:32):
Right? Okay? Good?
Speaker 5 (32:33):
Yeah?
Speaker 2 (32:34):
Right?
Speaker 6 (32:35):
Just a fork bread which I haven't had butter for
forty years, by the way, your man keeps talking that butter. No,
not for me, but just a fork out of the
out of the small cans, the half for me and
half for their little cats. But but I wanted to
speak briefly too. And you mustn't need appleskins commercially grown.
They've got spray all as them. The doctor will.
Speaker 3 (32:57):
Tell you that, Yeah, you're not wrong.
Speaker 6 (33:01):
You're go iron without spray. Yeah, but then that's a must.
Speaker 2 (33:04):
But you're not wrong.
Speaker 3 (33:06):
But I have a feeling that we've ingested enough stuff
of our lifetime.
Speaker 2 (33:11):
Yeah, I'll do a check on that, Tom, because I'm
sure the Apple and peer board will probably be something
to say about that. And actually I used a very
old fashion name for hi, didn't I didn't? It used
to be the Apple and peer board. Is it still
a thing? It'll have some other fancy brand, won't it?
Quite a few ticks about afel? Yes, because awful was
somebody to preferred to it. My dad was called depression food.
Speaker 3 (33:34):
You know what, Firstly, we need to rebrand it. The
word awful sounds too much like awful, and everyone thinks
it's awful because.
Speaker 2 (33:42):
I'm having awful, do you know what I mean?
Speaker 3 (33:44):
Like we hadn't. We need to rebrand it. So we're
gonna call it inside food, inside food side. Okay, I'm
gonna have inside.
Speaker 2 (33:53):
Food from inside the animal.
Speaker 3 (33:55):
Hey, look it's all inside. That's correct, well done, It's
all inside. That's the big deal. I like, Look, it's
the preparation I've found that is the big deal.
Speaker 2 (34:06):
You're gonna tell me I shouldn't have steak and kidney.
Speaker 3 (34:08):
I would never tell you to do anything that you love,
not to do anything that you love. But my point
is I am always looking for ways of making something
delicious enough for more people to cook it, right, that's
the whole idea, And for example, when you talk about trotters,
picks trotters, for example, which are gelatinous and have meat
in them. There's a tie version of it where you
(34:30):
deep fry it first, after you obviously clean and cook,
you deep fry it first and then you breeze it,
and it's this absolutely delicious thing. And four trotters are
eight dollars and with a green vegetable, I've just fed
my family with a potter ace.
Speaker 2 (34:46):
See. My only engagement with trotters was the one time
I didn't try to make it. I did make stock
because I was curious about making stock from scratch, where
you roast the bones and you roast the vegetables and
you have a pig strotter in there as well. Because
of the general ten you don't need flour and everything,
and you reduce it and you boil it, and you
boil it and boil it. Then you cry little bit,
you have a weep.
Speaker 3 (35:06):
It's because of you, because you said engagement with trotter's
at the very top of the sentence, and.
Speaker 2 (35:11):
That's ten hours, ten hours to make stock, and it
didn't make very much.
Speaker 3 (35:15):
How much did you make in the It was probably
about a sorry, I mean I'm sure it was delicious.
It was, I'm sure, But was it worth your five
plus ten hours?
Speaker 2 (35:27):
If I was stuck at home for the day with
nothing to do, I might.
Speaker 3 (35:30):
Yeah, there's something pleasurable about being I encourage people to
make stocks, but I'm so aware that the time you
know that people need.
Speaker 2 (35:39):
Yeah, let's take some more calls. I'm not sure we've
really got to nail our topic yet, but we've had
a good chat so Faramily. Yes, Jessica.
Speaker 1 (35:47):
Hello, Hi there.
Speaker 3 (35:49):
You don't Hi, Jessica.
Speaker 9 (35:51):
So what are you guys talking about?
Speaker 2 (35:53):
Oh? Well, I'm hoping that you already know that. What
did you want to talk about?
Speaker 9 (35:57):
Well, you were talking about like pig trotters and things
like that. So I thought that was kind of interesting
because I've some bridges experience and like my family enough
to eat off.
Speaker 2 (36:06):
Okay, that's good.
Speaker 3 (36:07):
What's your favorite?
Speaker 9 (36:08):
For what you were a topic? Was my favorite dish?
I don't have a favorite, actually, I just I can't.
I can't choose.
Speaker 2 (36:15):
We're talking about eating well for less and cooking your
own food, and old sort of foods that actually might
have gone out of fashion, that are actually very economical
and appetizing and healthy. There you go.
Speaker 9 (36:24):
Yeah, I've been eating a lot of frozen hoki and
like more like are used white meat supposed to read meat. Yeah, yeah,
but it's a really interesting story.
Speaker 2 (36:38):
Oh okay, that was a that was a that was
a sort of brief take on things. Wasn't it was?
Speaker 3 (36:45):
But one more person that has no problem with frozen
or with inside food.
Speaker 2 (36:51):
Yeah, I've read this. This, this text from Margnus is
how my dad liked offl and my mother was horrified,
calling it depression food. Well, we're not going to call
it awful inside food, inside food. I think we can
still do better than that.
Speaker 3 (37:03):
Well, I want us to do better than that. Anything
that makes this better.
Speaker 2 (37:07):
Tripe brains, sweetbreads. I don't even know what sweetbreads is.
It's not like it sounds.
Speaker 3 (37:12):
It's a gland. Sweetbread is a gland. And the thing
is who came up with that nick sweet breads? Right,
because I know what it is, like, I've served it
in restaurants before, and it is delicious. It has a
kind of kidney ish texture, yeah, a firmished kidney ish texture,
(37:33):
you know, and it's eaten with sauces and you try
to get a sour component on there. It's perfectly delicious grilled.
But the name sweet bread, it's weird. It's so weird.
Speaker 2 (37:44):
I'm like, who came up with no idea? It's quite misleading. Really,
here's a question on right on point. We are a
family of two adults, four children. We mainly eat meat
and three of veg. What would you feed five of
us who take lunch for lunch.
Speaker 3 (38:00):
Five people meat and three veg.
Speaker 2 (38:03):
Well, they're just saying this is what we do, but
what would you, yeah, suggest for five of us?
Speaker 3 (38:08):
Perfect? So what you're gonna do is you're gonna make
fried rice for six people with frozen vegetables, which is
your veg. And it comes in frozen bags, and it's
cheap and delicious, and you're gonna use whichever meat you
like more, whether it's white meat, and if it is,
it's chicken breast, which is currently about thirteen dollars a kilo.
And on this site you've got mints which you can
(38:28):
get for I think thirteen or nineteen, I'm not sure.
But my point is that fried rice dish can also
have eggs boom more protein, so your meat and three
vegeting will be ticked. How are you getting bulk. You're
getting the rice in there. Then you're using soy sauce,
sesame oil, oyster sauce, vibes to get all the flavor
in there. And it didn't cost you much. That's like
an under thirty dollars for four to six people, dish
(38:51):
for five people. It'll do the job.
Speaker 2 (38:54):
Is there an eat well for less sort of lunch?
Sort of?
Speaker 3 (38:57):
We talk about it in different episodes depending on what
those families need. And in a lot of times those families,
you know, when we go to a house that as
young kids, that's what we cover.
Speaker 2 (39:06):
Good stuff. Hey, look we need to take a moment.
We'll be back in just to take seven and a
half minutes to five news talks. He'd b ah, yes,
welcome back, well sort of welcome back to say goodbye. Really,
but I wish you could have heard my discussion with
ganness about me cooking ma rosotto. It had had my
eye was a little colorful with my language, but you
know what I do enjoy good rosotto. Ganessian, thank you
for your advice.
Speaker 3 (39:26):
No, it was my pleasure. Man.
Speaker 2 (39:28):
Now again, if people want to learn more about the
work you're doing.
Speaker 3 (39:32):
Do TV gess dot TV that's g A n E.
S h r aj dot TV.
Speaker 2 (39:39):
That's all you good to do boom fa and well,
so can give my love to Michael van Delsen when
you tell you said he and.
Speaker 3 (39:45):
We'll look forward to the new season. Yes, and hopefully
and hopefully we'll see you soon.
Speaker 2 (39:50):
Yes, we like to get back.
Speaker 3 (39:51):
We should do a Christmas thing because I'm doing a
Christmas hard to Cook for sixty people sixty dollars for four.
Speaker 2 (39:57):
Excellent Christmas special with Ganes Raj love it. So we
will do that and we'll be back shortly, Amanda Morales. Next,
we'll back shortly. News Talks it'd.
Speaker 1 (40:07):
Be for more from the Weekend Collective. Listen live to
News Talks. It'd be weekends from three pm, or follow
(40:29):
the podcast on iHeartRadio
You're listening to the Weekend Collective podcast from News talks'd be.
Speaker 2 (00:30):
And welcome back to the Weekend Collective. Thanks for all
your feedback on politics. Century You can go and listen
to that hour again if you want to look for
the Weekend Collective of wherever you podcast, I suggest iHeartRadio
or the News Talk because it'd be website. But now
we're shifting away from the politics because that was a
feisty little hour. I don't mind telling you, so we
got to be it's time to spread some love. And
(00:50):
what better way to spread some love than to talk
about healthy eating and food? Because who doesn't love food?
I actually do. Funny thing is before I inventsrush my guest,
I do know someone who doesn't enjoy food. And I
won't say who he is, but if somebody actually works
here and I have a bit to do with, but
he just doesn't enjoy eating. It's just he just eats
what he needs to for sustenance to stay alive, but
never really and he's quite It's quite unusual. But most
(01:13):
people do enjoy food, and I'm pretty sure my guest
now enjoys food because he's well. His life, his career
is food his name is gesche Go.
Speaker 3 (01:24):
Well I was, I was really good until that story.
And now I'm really sad for that person who just
can't see the joy in food.
Speaker 2 (01:32):
I just actually wonder if there's something If your taste
buds don't deliver the same message that other people's taste
buds deliver, maybe there are people who just don't enjoy eating,
you know, is there such I love?
Speaker 3 (01:43):
I mean, I get too much. I understand the people
that do eat just for sustenance, Like I get it.
I see some like you know, whether it's weight loss
programs or putting on you know, these kind of fixed
meals that people are supposed to eat five times a
day for.
Speaker 2 (01:55):
Oh that would that would do me?
Speaker 3 (01:57):
And and and you know, all power to you for
the discipline it takes. But I require more than that
from my food.
Speaker 2 (02:04):
Actually, we went my brother is visiting from Australia, and
a bunch of us went out with my girls to
a tie restaurant last night. And it's been a new ownership.
And I had a probably a cliche sort of prawns
and cash and at dish, But I tell you what,
the flavors of that cooking when they get it right
(02:24):
it's just like you're happy.
Speaker 3 (02:26):
You're so happy. Look at you. If people can see
your face right now, your face is exactly what you're thinking.
Your joy is right there.
Speaker 2 (02:33):
It's just as well they have portion control for that stuff,
because it's almost like when you have a certain deliciousness. Yes,
you need to have someone controlling your portion for you,
because I just keep going.
Speaker 3 (02:43):
The fact that you know the word deliciousness immediately puts
you and you're very lucky because deliciousness is everything.
Speaker 2 (02:50):
It is I guess it is.
Speaker 3 (02:53):
Actually it is everything because deliciousness is the thing that
I often talk about as being the only benchmark you
should have. Don't worry about where the food comes from,
what country, what the makeup is. Deliciousness is your core
value system on how you judge.
Speaker 2 (03:09):
Feel ethical sort of side of which comes from. Of course,
so you do worry about where it comes from, of course.
Speaker 3 (03:15):
But if I know about it, I'm not going to
order it, right. But if I didn't know about it
and you told me about it later, I'll forgive myself.
Speaker 2 (03:22):
Yeah, okay, hey, now what by the way, before we
get into what you've been up to, what are you
what's cooking? Well, we have metaphorically everything.
Speaker 3 (03:32):
The humble Yum Yum is still cooking. The cooking classes
are still going with the South Seas Healthcare Trust, teaching
people how to cook for under twenty five dollars for
four to six portions. Even in you know, we're today's prices.
Being able to do that, have you had.
Speaker 2 (03:46):
To add inflation to that? Well, it used to be
twenty bucks, but irresistibly some stage things cost a bit more.
I can't remember.
Speaker 3 (03:53):
Yes, it went up from twenty to about twenty four,
twenty four, twenty four, ninety something. Yeah, no, no, no, that's
kind of ninety seven or something. Oh yeah, so I
was able to see under twenty five. But yes, it
did go out. And my Chris for fifty dollars when
up for I've got a Christmas for fifty dollars for
four people. I used to anyway, No, it's sixty yeah,
and that's just you know, and of course you're.
Speaker 2 (04:13):
Working on another you're working with mate Michael van Deels,
and yes there is a beat Well for Less or
something that's correct.
Speaker 3 (04:19):
Season five of You Well for Less is about to
be shot, so we're excited to get stuck into those families.
Speaker 2 (04:25):
See how much planning goes in advance to that, and
how much is just like, let's see what happens.
Speaker 3 (04:31):
I think no one does. Let's see what happens. You
know the fail to plan, plan to fail line. Have
you heard of that?
Speaker 2 (04:39):
Yes? Well, in fact, yeah, I'm cooking for the family
tonight and I am well and I'm well prepared.
Speaker 3 (04:44):
Good because you are. I know you. You don't mess
around in the kitchen, so you would have been well
prepared regardless of the situation.
Speaker 2 (04:51):
I'm not. I'm a good shift at what I know.
If I, for instance, if I want to do a risotto, yes,
I make sure and learn how to do a proper
all the best type of sheet.
Speaker 3 (05:02):
You'll have the best ingredients. Yeah, I know you. I
have prayed.
Speaker 2 (05:05):
But anyway, it's not about me. It's about you. But
it's about you who are listening as well. But yes,
the topic that we're getting onto plays so much into
your into your ballpark because we've had the the reveal,
the big reveal of the three dollar lunches for kids,
and it's just I was laughing to myself that David
(05:30):
Seymour was saying, how good it tastes and good one
would hope so, and one would hope they can deliver it.
But I jokingly thought to myself, if they were delivering
those lunches at Bellamies in Parliament, there might be a
few complaints, but just probably on portion size. But because
of that announcement about you know, kids eating well hopefully
under this school lunch program, it's a conversation we can
(05:52):
all have about, I mean, how much should it take
to have her? How much should a good lunch cost?
In a way, and I would suggest that, I mean
my old school lunches, not that they were not sure
they were the perfect advertisement because for some time, as
we did of the old luncheon sausage.
Speaker 3 (06:07):
Don't diss the luncheon sausage, don't do it.
Speaker 2 (06:10):
I did make the mistake of googling was one of
the products that's available. It was the amount of salt
on it. And I thought, yeah, I mean look salty.
Speaker 3 (06:18):
As a young human who ran around for four hours
a day in the sunshine, yeah, a deep fried luncheon
bun was always delicious. But I think I burnt five
thousand calories a day back then, so this is like whatever,
it was just fuel to the engine. It didn't even matter.
Speaker 2 (06:35):
But Is it as hard as people might make it
to eat cheaply? Or is it simply just a matter
of education. I mean, you're obviously that's your beef. Education,
isn't it?
Speaker 4 (06:45):
Well?
Speaker 3 (06:46):
Information and to say how do we approach this? So
in my mind, food education is freedom, right, That's how
I talk about it. If you know how to do it,
it's like a skill that will set you free, no
matter what budget you have at home, how much money
you make, and all the real things that you have
to deal with in life, including them possibly some of
(07:09):
the little things that some family members will eat and
some may not, Some might be medical, and some might
be preferenced. Yes, but this is your life. Yeah, this
is your stuff that you have to deal with every week.
So for me, I come at it with empathy to
begin with, because you have to. Everybody is struggling in
their own way. Then you're telling them, now, all right, everyone,
(07:30):
you've got to learn some new stuff so that the
pressure on you is coming down, and what are the
key issues around you? So I always talk about do
the things that you can control, and what can you control?
You can control planning It might be boring, but it's not.
It's like the money maker. Planning is the money maker
and the stress freer.
Speaker 2 (07:50):
Well, it's the time cyber. Ultimately, it's all the good things.
Speaker 3 (07:53):
It's all. There's nothing bad. No one can tell me
one bad thing about planning. Planning is free of all
bad things.
Speaker 2 (08:01):
Yes it is, say, oh I get so boring some
and den and the plan thing or making decisions on
a large scale for the week is probably a challenge
in a way.
Speaker 3 (08:10):
Well, I try to what I've tried to say to
people is planning is important, but don't plan too far ahead, because,
like you said, that's a setup for failure. I could
never plan for seven days. It's just too much. So
I tell everyone, just do three days. And within those
three days, we're going to address school lunches and work lunches.
We're going to make all our meals planned for in
(08:31):
a way that they provide. Let's call it a family
of four, just for convenience, a family of four going
to get a meal each and two leftovers.
Speaker 2 (08:43):
Actually, that's also a good reason why you it's in
our household. In fact, my wife plans the meals out.
In fact sometimes cook on Sunday. Sure, actually do things
that are ready to heat and eat and by the
time you've got to Wednesday you realize you haven't eaten
it at all, and that's the leftovers for Thursday. Then
you have something a bit cheap and easy on Friday,
and then all of a sudden there's sort of week's
all done.
Speaker 3 (09:02):
Yeah, I mean, see, so you're a relationship with food
and awares. You've got too much choice in a roundabout
sort of way. Oh yeah, you know what I mean. Yes,
you've got choice to the point of guend Now, that'll
sit in the freezer for a couple more days. I'm
going to have this fried noodle I read about from
my friend at this shop down the road.
Speaker 2 (09:23):
Unless you're going to give me a respect, let's just
starting on something focused. How much should you be able
to give your kids if you were just looking at lunches,
so if you're treating them separately, because you might want
to build it into a whole thing, but how simple
should it be to provide your children with lunch? Now
this is not meant from a political point of view
(09:43):
to beat up on people who oh no, no, I don't
do that, but for kids. You know, the majority of
kids in New Zealand still have their lunch provided by
their parents. Yes, to me, it shouldn't cost more than
I don't know, I'm thinking a piece of fruit. Well,
do the ma sandwich About three bucks sounds about right.
Speaker 3 (09:59):
Let's do the math on the yumyam. Twenty five dollars
gives you four to six portions. Let's just at six. Okay,
So twenty five divide it by six is worth four bucks? Yeah, yeah,
about four bucks for something. Yeah, so in my model,
it's about four bucks to provide six. Now, what's in
my food and what's in the three dollar food is
(10:21):
I don't even know what's in the three dollar food,
so we can't make that comparison. But my point is
I could.
Speaker 2 (10:27):
Vegetables are one thing. I'm making a note. We're going
to talk about how to hide.
Speaker 3 (10:31):
Mine has vegetables in it as well. But the thing
that mine also has is it removes the stress from
the parent about what to do for the school lunch
because it's all part of the family meal. That's what
I advocate all the time. Don't make the school lunch
like a separate thought process or the work lunch. Here's
what we had last night. Here's two portions of that
from last night, enjoy your day, see you for dinner.
Speaker 2 (10:52):
Oh, because you know what I'm saying, feels like leftovers,
Like we had this last night, so we're having this
for lunch.
Speaker 3 (10:57):
Yeah, what's wrong with that?
Speaker 2 (10:58):
I do like to have something completely.
Speaker 3 (11:00):
Yes, but your luxury is in your bubble. Well, most
people can't do that, most people with like two plus
two family. We talked about a family four right, Let's
imagine they make a grand a week, and let's call
six to fifty rent, do you know where I'm headed here?
They're not going to sit there and care about those
things for them. It's like I have one hundred and
fifty dollars to make four meal. Let's call it three
(11:22):
because let's call them two little people. Three meals three
times three humans is nine a day times seven sixty three?
Is that right for the whole week? That's how many
meals the parents have to cover off.
Speaker 2 (11:34):
No, I was just thinking in terms of how I mean,
I think that's probably just what a lot of kids
do have for their lunches, in terms of a sandwich,
a fruit snack, a snack beforehand, And then.
Speaker 3 (11:43):
Why does it have to be like that?
Speaker 2 (11:45):
I'm not just saying that's for a lot. Well, because
people like it like that.
Speaker 3 (11:48):
I guess no, people can't afford it like that. That's
what's happening right now, don't you think. No, don't you
know where we are.
Speaker 2 (11:54):
I would say, okay, let's push back on that. I
would say, okay, life for bread three four dollars, so
twenty let's say twenty pieces of bread. So that's far,
that's five. I mean, that's if you're having.
Speaker 3 (12:06):
So you just gave me a ton of sugar and
some cardboard, go ahead.
Speaker 2 (12:09):
Possibly, yeah, yeah, yeah, yeah, yeah, And you might have
cheese and mamade or lettuce or whatever and a sandwich
or lunch and sausage because we do like lunch and
sausage that way. And that's not expensive. I don't know.
I don't think it's that expensive to provide sandwiches for
your kids. I don't think it's peanut butter and jam.
Speaker 3 (12:27):
No, not at all. But nothing that you've described is
what I would want to give my kid to take
to school. Yeah, that's not sustainable. That's just a glucose crash.
Are you setting me up? Are you setting me up?
Speaker 2 (12:38):
And ran it all off?
Speaker 3 (12:39):
Yeah? I did, And that's me. But I would never
put well, I was raised, you know, like a hood rat.
I mean, my kids are not raised like hood rats.
Nobody is anymore.
Speaker 2 (12:46):
What are they doing? What are they doing lunch?
Speaker 3 (12:48):
Well, we left a house at nine am and didn't
come back till nine pm. And you know, we were
like Lord of the flies, whereas now it's a little
bit more refined. You know, the humans are not doing
what we used to do, so now we have. But also,
we didn't know as much about signs and nutrition back
then as we do now, and we know a lot
(13:09):
more and so we can make better decisions. And that's
where I come from, Like, you should make better decisions
around health because the people that I help with at
Southseast Healthcare, you know, heart disease and diabetes are one
of the biggest things that hits New Zealanders and sugar
is a big part of that. And bread is a
big delivery mechanism for sugar.
Speaker 2 (13:28):
I think as well, with the if you're talking about
the evening meals becoming lunches, evening meals are often hot,
and I'm not sure. I don't know how it plays out.
Speaker 3 (13:36):
Having noodles are beautiful cold.
Speaker 2 (13:38):
Oh, my kids do like the noodles.
Speaker 3 (13:40):
Yeah, yes, it's all about what you decide. There's a
thousand recipes that will work. But do you decide that
that's what you want to do with your family and
that's how you want to plant it? Is that your budget?
It's very practical steps, like none of this is fluffy.
This is how much money I've got, This is how
many meals I have to provide. I'm tired. What should
(14:00):
I do? How do I plug more holes with take
away meals but make them reduced? For example, getting kids
to help out in the kitchen I find is really
amazing in convincing them to take the leftovers the next day. Yeah,
like they don't mind the leftovers if they had something
to do with it from the night before. This is
(14:21):
what we've found. So this is what we're always like cajoling,
cajoling the parents to say, look, train your children a
little bit like this and you will see the benefit.
Speaker 2 (14:32):
Okay, we want to take your calls on it. How
much do you think it should be. How do your
lunches look and how much does your lunch cost? And
if you're looking for ideas from Ganesh on how you
can make it a little bit cheaper because you might
actually say, look, this is what I like, but it's
costing that much. Maybe Guinness will say, well, have you
thought about making this little change here? I mean the
obvious one would be, of course buying seasonal.
Speaker 3 (14:56):
Cheaper yeap, and actually, but I'm not even sure if
you find seasonal as genius. But here's my little tip
on that. School yourself up on what to do with
these beautiful seasonal ingredients.
Speaker 2 (15:07):
Right, we'll take your calls, but if you've got any
questions for Ganessian, we're going to continue talking about how
you eat healthily on a budget. And yeah, I wait,
one hundred eighty ten eighties the number text nine nine
two and don't worry about the email. Let's cause some texts. Okay,
let's get into it.
Speaker 5 (15:22):
God, c he's tonight and I don't feel something right,
I'm so scared, and kids are full of my chair
and one get down the stairs, clowns.
Speaker 2 (15:39):
That's welcome back. This is the weekend Collective Health Hub.
And my guest is ganis Rage. Yes, that ganess Rage.
I don't need to say anymore from eat wealth for
a lese.
Speaker 3 (15:48):
Is there another one?
Speaker 2 (15:49):
It sounds naughty? Or if I don't say anything more
of it? Go yes, that.
Speaker 3 (15:54):
That was my cue. I missed it.
Speaker 2 (15:56):
Anyway, we're talking about how to eat well for less,
but in particular lunches. How much would you What do
you do about it? Having having lunch? I tell you what.
The The first thing, and I don't even need be
an expert on this, is that if you are making
your own lunch, then you are starting to get ahead
of the game because a lot of people are still going, Oh,
I can't be bothered. I'll go buy a sandwich. Yeah,
buy sandwich, Go buy some sushi. By this.
Speaker 3 (16:17):
By that that's most people.
Speaker 2 (16:19):
That is most people.
Speaker 3 (16:20):
Yeah, it's a decision you have to make to decide
to take lunch with you.
Speaker 2 (16:24):
Right, let's take some calls. Julian Hello, Yeah they met.
Speaker 3 (16:27):
Let's see you good good ey.
Speaker 6 (16:30):
Hey. Look.
Speaker 7 (16:31):
My opinion is I think a certain generation. I'm in
my seventies and my mother and my auntie and friends
taught me how to cook when I was fifteen sixteen.
The generation now don't know how to cook, so they
don't know how to make a decent meal on a
(16:51):
budget because they have they haven't got the skills.
Speaker 2 (16:56):
I don't think anyone's going to disagree with that.
Speaker 3 (16:58):
You You're spot on. I mean, the only thing we
can do about that is to create education, right, that's
what you're saying.
Speaker 7 (17:07):
Yeah, And look, you know I did. Look a few
years ago, I had the same sort of issue as
I've got now with this, and I did phone up
Wins and I said, look, I'm retired, I need something
to do. Are there is there any Is there any
money out there for me to go into people's homes
and just teaching the basics. I'm not a chef, but
(17:28):
I'm a very good cook. And they weren't interested. They
said it would just be too hard. And I guess,
with privacy and all that to.
Speaker 2 (17:36):
Add hoc, wouldn't it just be you know, what they
need to roll out nationwide programs I imagine as opposed
to Julian popping into a few houses and say, let
me show you a few ideas. Although oh yeah, it
might be useful for that on that small, macro micro scale.
Speaker 7 (17:50):
Yeah. Look, I wasn't thinking about taking it multinational or anything.
I I was just talking about I was just talking
about taking it to you know, to the likes of Christ,
you know, And look, all you would need is maybe
twenty people teach them that they can then go on
and teach their friends and people. You know, you, you
know you can cook not through budget, but you can
(18:12):
cook very tasty meals, as you would know Ganis without
spending a fortune.
Speaker 3 (18:18):
I couldn't agree with you more. And I mean, look,
your intention from the start to go and help those
people out was just to give them some education. And
I think that's you know, that's to be commended.
Speaker 2 (18:27):
Actually, you know, there is a way of you doing that.
Funny thing is in a way what what what you're
talking about as a as a as a micro version
a sort of person the person view way of doing
what Ganesh is doing on a large scale and with
the eat wealth less sort of thing, isn't it.
Speaker 7 (18:40):
Yeah?
Speaker 6 (18:40):
You should.
Speaker 2 (18:41):
You could start an Instagram page Julian's you know, Julian,
I don't know. I've got to think there's got to
be a pun there on Julian to vegetables.
Speaker 7 (18:51):
Hey, look, I did do something similar once. I got
knocked back by the by the authorities, and I didn't
get in, I didn't get any interest. And whether they thought, now,
who's this guy that wants to come into a home
and teacher's cooking on. I don't know, so there was
no interest. Maybe things are down. You know, this was
six years ago, so maybe a thing is different than
(19:11):
maybe that might be my project for the summer.
Speaker 2 (19:13):
Well, you never know. Mate, got on got intentions though, mate,
But I mean his point that Julian's point was actually
let's just stop for a second, because it's easy to
go our people these days don't know how to cook.
But I guess statistically there are fewer families who are
compassmentous on cooking.
Speaker 3 (19:32):
Yeah, and it's actually supported by history. So post war,
after nineteen forty five, there was scarcity, right, which led
to ingenuity, but also lowering your expectations right down to
what a basic meal was. And so that was a
whole generation of people that grew up with scarcity and
(19:53):
basic foods. Forget nutrition, let's just get full.
Speaker 2 (19:56):
Or before we got ourn next caller, we were having
a chat in the break about because I've done a
bit of talkback on this and my other shows, and
somebody reminded me about how cheap and delicious sardines were, Yes,
and I was thinking, I haven't had sardines forever, but
I do remember it was one of those things. If
you ever had a sardine sandwich or something, Yeah, I hate.
Speaker 3 (20:14):
Them all the time. I still love making them. Yeah, onions, garlic, ginger, sardines,
chili in hot oil. Is that because we're in a
little sandwich?
Speaker 2 (20:23):
Is that because we've fallen for you know, eat John
West and get the best and everyone's aspiring to look
a ton of salmon's only four or five bucks or something,
whereas I don't know what sardines are, but very cheap
dollars something, yeah, dollar something.
Speaker 3 (20:34):
It's like sardine suspiciously cheap. Not really, it's because it's
you know, meat, there's been sitting there. But it's it's beautiful,
it's it's got all the nutrition you need. But it's
had a bad rap. And I got to say bad
rap more because kind of Italian Mediterranean style foods, it's
almost hypocritical. You can have a sardine Greek style, beautiful
(20:57):
breaded and just crispy on the plate with lemon, that's fine, yeah,
but not in tomato sauce and a tin. What's going on? People?
Speaker 6 (21:04):
Well?
Speaker 2 (21:05):
The question that comes out of it are is I mean,
are there are there foods that we have gentrified ourselves away.
Speaker 3 (21:13):
From I'm glad you said it is that. That's basically
we've a spike. We've gentrified ourselves to wear from spam,
and we've gentrified ourselves with so and it.
Speaker 2 (21:24):
Spam does sound to me like I tell.
Speaker 3 (21:27):
You what, though across the world it's pretty famous really.
But the thing is, yes, we have because cultures all
across the world, as they become richer and have more
stuff in their life, the good of fancy restaurants, they
tend to reject the older foods.
Speaker 2 (21:42):
Well, that's why there must be some older foods which
were like sardines, even will I reject I didn't reject
luncheon because, to be honest, if she gave me a
luncheon piece of lunch and sausage, now it'd be gone
before you, tay.
Speaker 3 (21:53):
Boo, thank of your honesty.
Speaker 2 (21:54):
Ah, But I don't. I would think I would be
better buying ham or some other meat, only because that
salt thing did me in. But maybe there are visions
of lunch and sausage have less. Well. Actually, when you
have to be honest, if you have a couple of
slices of luncheon, you're not really killing yourself.
Speaker 3 (22:12):
Once you are if you eat it every day, then
we have to talk. But even once a month or
what like a little treat food. Man, there's nothing wrong
with any treat food.
Speaker 2 (22:22):
So what are the other what are the okay? So actually,
apart from let's just deal with definitions, because people listening going,
why are you talking about unwanted emails? Which is what spammers?
Oh yeah, but I understand it's the food. By the way, people,
what is spam?
Speaker 3 (22:38):
Good question? Scientists have been working on this for years.
Let's call it a conglomerate of multi dimensional meats that
have been pressed together with the gelatin like substance in
the shape of a can.
Speaker 2 (22:51):
Here we go, fortify it made ingredients a pork shoulder,
there you go, and ham. So it's mainly peaked with
salt water, modified potato starch as a binder, sugar and
sodium nitrate as are preservative.
Speaker 3 (23:04):
Indeed, what's a taste like depends what you do with it,
you know, it's true. So for example, in Korea, they
chop it up into cubes and added to their ramen,
and they have it at home for dinner time with
cabbages and their beautiful stocks. So people eat it as
a meat substitute. In Southeast Asia, it will be deep
fried and have on rice with something, or in a
(23:25):
bun here, you know, someone like Island people have it
all the time in their different food So it depends.
Speaker 2 (23:32):
It does say it's low. I did google is spam healthy?
And I get it's high in fat, calories and sodium
and low and important nutrients such as protein, vitamins and minerals.
Speaker 3 (23:43):
Yeah, that doesn't so it's not a very good food. Okay,
So let's no, no, no, the sardines are much better.
But I'm bundling spam with treat food. Oh yeah, yeah,
I'm saying, don't judge it so hard. But you owe
yourself some work if you're going to go down the
spam road, is what I'm saying.
Speaker 2 (24:00):
So if you're gonna if you're gonna be burning the calories,
then yeah, I mean we cannet your way with everything
is balanced, right, there's no such thing otherwise you're going
to swing one way. What are the other old fashioned
foods that we that we we could have a lookout again,
because a lot of people when I talked about sardines
triggered a lot of callers to be like, oh my goodness.
Speaker 3 (24:17):
Yes, actually are cucumber sandwiches.
Speaker 2 (24:20):
Ah, that sounds very wimbledon, doesn't it.
Speaker 3 (24:22):
No, only because you did it, you made it sound wimbled.
And by saying that otherwise, A cucumber salad sandwich with.
Speaker 2 (24:29):
Cheese, okay, you've made it more interesting.
Speaker 3 (24:32):
Right, Cheese and cucumber with some butter. That is a
very simple thing. But it's got, you know, some nutritional value.
But you're not gonna eat it every day, mind you.
But that's an old fashioned cucumber. It's a bit like lettuce,
isn't it. It's a sort of a better crunch, a bit
of moisture. It's got a salted though at the basic level,
it's butter, lettuce, cucumber, salt than the cheese. That's like
(24:56):
the most basic sandwich. Of course there's many, but that's
like the basic ingreas and some pepper in there too.
That's your basic version.
Speaker 2 (25:02):
Okay, we want to hear, actually are the older foods
that you can remember that you think, actually, you know
what you've forgotten about this? We used to eat this
all day long and it was delicious and nutritious, and
it's still available. It doesn't cost much hence the starting
conversation Calvin, Hello.
Speaker 8 (25:18):
Very good afternoon to your tim and guiness. You've got
a great name there, guines. My New Zealand name is Calvin,
but my Indian name is Calvinder.
Speaker 3 (25:26):
Ah, fantastic.
Speaker 2 (25:29):
You're making that up as you go along.
Speaker 3 (25:31):
You know it was made.
Speaker 8 (25:32):
Up for me by Indian people down the road.
Speaker 3 (25:38):
No, but hey, look, congratulations and getting an Indian name
is not hard to come by.
Speaker 8 (25:43):
Yeah, I know that.
Speaker 1 (25:44):
I know.
Speaker 8 (25:44):
That's why whenever I come across Indian people, you know,
for the first time I tell them my name is Covender,
I always get a chuckle out of them. But there's
a couple of questions. The first one is sort of
in my curiosity. I can remember, up until recent years
or even decades, the pink salmon was the expense of
(26:05):
one in the red salmon was the cheaper one. But
in recent years, price wise, it's been reversed. I don't
know if you've noticed that or not, but but I have.
But because the pink one was the more expensive one.
Speaker 3 (26:18):
And are you talk about salmon versus tuna.
Speaker 8 (26:23):
Well, just salmon itself, yeah, pink salmon and red salmon.
But so the red salmon the red salmon was always cheaper,
but now it is the dearer one. But also I
like sardines, and but sometimes when you opened the tin,
it's got that real stinky, fishy sardini smell, which is
(26:44):
what it should have. But for a while Brunswick brought
out sardines and whatever the oil was. But it was
in lemon sauce and the lemon sauce and it was delicious. Yes,
but hang on, you can't buy the one with the
lemon sauce. It's gone out of fashion. Anything in New Zealand.
(27:04):
Will people like? They say, no, we can't have people
being happy, so they get rid of it. Another thing,
but I love those telegraphs. It's got a strange name,
telegraph cucumber. And of course you don't have to peel,
and you just slice them up and eat the whole
thing's skin and all excellent. But I've always loved rice.
Now here's a curiosity question for you, and I think
(27:26):
you will know one way or another. Is there very
much rice growing in New Zealand?
Speaker 3 (27:34):
In New Zealand, Yes, in.
Speaker 8 (27:36):
New Zealand's I'm pretty sure there will be some some
rice grown in New Zealand. But of course, I don't
know if we have.
Speaker 3 (27:43):
The humidity for it.
Speaker 2 (27:46):
If it does, great, I mean actually not commercially. The
answer is no.
Speaker 3 (27:50):
Yeah, I mean someone's trying somewhere, I'm sure, but it's
one of those things. Humidity is such a big part
of rice growing, you know.
Speaker 8 (27:56):
Yeah, yes, Now is it okay to eat banana skins?
Speaker 2 (28:00):
I wouldn't elephants do, apparently, And I think.
Speaker 3 (28:05):
I'm going to say that there's no reason to do
gorillas eat the skins.
Speaker 2 (28:09):
I can't remember.
Speaker 3 (28:10):
I don't know, but I'll ask when I get her.
Speaker 8 (28:15):
But there's lots of good food, you know, a lot
of people don't even eat apple skins.
Speaker 3 (28:19):
Oh, apple skins is a must, right, it's a must.
Speaker 2 (28:21):
I would have thought that that was essential if you're
going to eat the fruit. The whole point of the
fruit is the ruffage as well.
Speaker 3 (28:26):
You know, that's an interesting point. But some people would
peel it off because they think it's yucky, but they'll
eat the flesh. And there are people like that, Yeah,
but I think of it like you.
Speaker 8 (28:35):
It's rough eat potato skins. Now. I'm eighty three, so
I've eaten lots of different things. I've never been at
a New Zealand. But in New Zealand, you know, I've
eaten snails, snails in New Zealand and crocodile. Have even
cooked crocodile and meat myself available a few years ago
from a supermarket. But I've eaten all of them. I
call as a young boy eating. My mother used to
(28:58):
cook them, brain fritters, sweetbread fritters, tongue hat, liver, kidneys, tribe, oxtail,
pigs crossers, which is a feat yes week from the
butcher shop, and also the pig skin.
Speaker 2 (29:14):
Well, so you've eaten everything, not in all the one
sitting hopefully Calvin.
Speaker 8 (29:18):
But some people say, oh no, I'll ask him have
you eaten this? And they're all, no, wouldn't that? I say,
do you eat eggs? They say, oh yeah. I say, well,
you know where the eggs come from. Don't you.
Speaker 2 (29:29):
Wait? Ginness? Have you a response for Calvin?
Speaker 3 (29:32):
There just praise O. I know where the eggs come from.
But Calvin, which came first?
Speaker 2 (29:41):
We'll discuss that on a philosophical version of the show.
Maybe there should be an episode of eat well for
less what came first, the chicken or the egg? There
will be a scientific answer to that one, but we're
not going to delve into that one right now. We're
going to take a moment at twenty to time flies.
I feel we've hardly dug into this topic yet. But anyway,
we're talking about having a cheap lunch. What are the
are there old foods that we should reconsider and have
(30:03):
a look at? Eg sardines? Tell me give me another one?
Eight hundred eighty ten eighty. Ganess Raj from Eat Well
for Less is with me and you can give him
a call and run your ideas by him. Or if
you're looking for inspiration, I would say that this would
be a perfect opportunity to get some. It's nineteen and
a half minutes to five now, ain as good as
(30:24):
I want.
Speaker 4 (30:25):
Word, I got a few years on now, but there
was a time back in my friend when I can
really down. If you need some to name, then I'm
man Hams.
Speaker 2 (30:47):
We welcome back, Yes, hello, welcome back to the Weekend Collective.
We're having a quite a good time here. Actually, I'm
chatting with Ganess Raj about eating well for Less and
some of the older foods that we could actually look
back and go. You know what, why don't we do that?
Any longer. Oh, it's because we gentrified ourselves into having
turner and salmon and all that sort of stuff. And
I'm not going to bang on about turner any longer,
but we are. We did talk about sardines, and I
(31:07):
think that's something that Tom wants to talk about. Good Tom, Good.
Speaker 6 (31:11):
Auftern and Sir, I just turned the radio. I'm coming
near to Waaco, and I heard you talking about the sadines. Well,
they come in water and tomato sauce, but the kids
don't like that. On the sand. It's got a hell
of a bike. But I found reasonably sardines and olive oil,
and it's they're quite easy to take. Yeah, yeah, and
(31:34):
I and I also see them now a lot much
dearer oysters smoke oisters they were, I think, and muscles
also in olive oil. Olive oil seems to.
Speaker 3 (31:51):
Preserve them properly.
Speaker 2 (31:53):
It feels safer. The fact that they're stored in oil.
Just my gut reaction is a spring if it's in
water or oil, i'd probably like Especially for sardines, I'll
be like, well they're oily anyway, must well just go
for the oil.
Speaker 3 (32:05):
Tuna and spring water is completely legit yeah, of course.
Speaker 6 (32:08):
You know.
Speaker 3 (32:09):
But I mean in this day and age, the stuff
that's in our soupermarket shelves has gone to fifteen levels
of you know, making sure it's compliant and by the
time here's the shelf, it's good for us in the
sense that it's safe.
Speaker 2 (32:22):
How do you have your side as? Do you just
have them straight out of the tun or?
Speaker 6 (32:27):
Yes? Am I still on?
Speaker 9 (32:30):
Or not?
Speaker 2 (32:31):
You're still on? You're still here?
Speaker 6 (32:32):
Right? Okay? Good?
Speaker 5 (32:33):
Yeah?
Speaker 2 (32:34):
Right?
Speaker 6 (32:35):
Just a fork bread which I haven't had butter for
forty years, by the way, your man keeps talking that butter. No,
not for me, but just a fork out of the
out of the small cans, the half for me and
half for their little cats. But but I wanted to
speak briefly too. And you mustn't need appleskins commercially grown.
They've got spray all as them. The doctor will.
Speaker 3 (32:57):
Tell you that, Yeah, you're not wrong.
Speaker 6 (33:01):
You're go iron without spray. Yeah, but then that's a must.
Speaker 2 (33:04):
But you're not wrong.
Speaker 3 (33:06):
But I have a feeling that we've ingested enough stuff
of our lifetime.
Speaker 2 (33:11):
Yeah, I'll do a check on that, Tom, because I'm
sure the Apple and peer board will probably be something
to say about that. And actually I used a very
old fashion name for hi, didn't I didn't? It used
to be the Apple and peer board. Is it still
a thing? It'll have some other fancy brand, won't it?
Quite a few ticks about afel? Yes, because awful was
somebody to preferred to it. My dad was called depression food.
Speaker 3 (33:34):
You know what, Firstly, we need to rebrand it. The
word awful sounds too much like awful, and everyone thinks
it's awful because.
Speaker 2 (33:42):
I'm having awful, do you know what I mean?
Speaker 3 (33:44):
Like we hadn't. We need to rebrand it. So we're
gonna call it inside food, inside food side. Okay, I'm
gonna have inside.
Speaker 2 (33:53):
Food from inside the animal.
Speaker 3 (33:55):
Hey, look it's all inside. That's correct, well done, It's
all inside. That's the big deal. I like, Look, it's
the preparation I've found that is the big deal.
Speaker 2 (34:06):
You're gonna tell me I shouldn't have steak and kidney.
Speaker 3 (34:08):
I would never tell you to do anything that you love,
not to do anything that you love. But my point
is I am always looking for ways of making something
delicious enough for more people to cook it, right, that's
the whole idea, And for example, when you talk about trotters,
picks trotters, for example, which are gelatinous and have meat
in them. There's a tie version of it where you
(34:30):
deep fry it first, after you obviously clean and cook,
you deep fry it first and then you breeze it,
and it's this absolutely delicious thing. And four trotters are
eight dollars and with a green vegetable, I've just fed
my family with a potter ace.
Speaker 2 (34:46):
See. My only engagement with trotters was the one time
I didn't try to make it. I did make stock
because I was curious about making stock from scratch, where
you roast the bones and you roast the vegetables and
you have a pig strotter in there as well. Because
of the general ten you don't need flour and everything,
and you reduce it and you boil it, and you
boil it and boil it. Then you cry little bit,
you have a weep.
Speaker 3 (35:06):
It's because of you, because you said engagement with trotter's
at the very top of the sentence, and.
Speaker 2 (35:11):
That's ten hours, ten hours to make stock, and it
didn't make very much.
Speaker 3 (35:15):
How much did you make in the It was probably
about a sorry, I mean I'm sure it was delicious.
It was, I'm sure, But was it worth your five
plus ten hours?
Speaker 2 (35:27):
If I was stuck at home for the day with
nothing to do, I might.
Speaker 3 (35:30):
Yeah, there's something pleasurable about being I encourage people to
make stocks, but I'm so aware that the time you
know that people need.
Speaker 2 (35:39):
Yeah, let's take some more calls. I'm not sure we've
really got to nail our topic yet, but we've had
a good chat so Faramily. Yes, Jessica.
Speaker 1 (35:47):
Hello, Hi there.
Speaker 3 (35:49):
You don't Hi, Jessica.
Speaker 9 (35:51):
So what are you guys talking about?
Speaker 2 (35:53):
Oh? Well, I'm hoping that you already know that. What
did you want to talk about?
Speaker 9 (35:57):
Well, you were talking about like pig trotters and things
like that. So I thought that was kind of interesting
because I've some bridges experience and like my family enough
to eat off.
Speaker 2 (36:06):
Okay, that's good.
Speaker 3 (36:07):
What's your favorite?
Speaker 9 (36:08):
For what you were a topic? Was my favorite dish?
I don't have a favorite, actually, I just I can't.
I can't choose.
Speaker 2 (36:15):
We're talking about eating well for less and cooking your
own food, and old sort of foods that actually might
have gone out of fashion, that are actually very economical
and appetizing and healthy. There you go.
Speaker 9 (36:24):
Yeah, I've been eating a lot of frozen hoki and
like more like are used white meat supposed to read meat. Yeah, yeah,
but it's a really interesting story.
Speaker 2 (36:38):
Oh okay, that was a that was a that was
a sort of brief take on things. Wasn't it was?
Speaker 3 (36:45):
But one more person that has no problem with frozen
or with inside food.
Speaker 2 (36:51):
Yeah, I've read this. This, this text from Margnus is
how my dad liked offl and my mother was horrified,
calling it depression food. Well, we're not going to call
it awful inside food, inside food. I think we can
still do better than that.
Speaker 3 (37:03):
Well, I want us to do better than that. Anything
that makes this better.
Speaker 2 (37:07):
Tripe brains, sweetbreads. I don't even know what sweetbreads is.
It's not like it sounds.
Speaker 3 (37:12):
It's a gland. Sweetbread is a gland. And the thing
is who came up with that nick sweet breads? Right,
because I know what it is, like, I've served it
in restaurants before, and it is delicious. It has a
kind of kidney ish texture, yeah, a firmished kidney ish texture,
(37:33):
you know, and it's eaten with sauces and you try
to get a sour component on there. It's perfectly delicious grilled.
But the name sweet bread, it's weird. It's so weird.
Speaker 2 (37:44):
I'm like, who came up with no idea? It's quite misleading. Really,
here's a question on right on point. We are a
family of two adults, four children. We mainly eat meat
and three of veg. What would you feed five of
us who take lunch for lunch.
Speaker 3 (38:00):
Five people meat and three veg.
Speaker 2 (38:03):
Well, they're just saying this is what we do, but
what would you, yeah, suggest for five of us?
Speaker 3 (38:08):
Perfect? So what you're gonna do is you're gonna make
fried rice for six people with frozen vegetables, which is
your veg. And it comes in frozen bags, and it's
cheap and delicious, and you're gonna use whichever meat you
like more, whether it's white meat, and if it is,
it's chicken breast, which is currently about thirteen dollars a kilo.
And on this site you've got mints which you can
(38:28):
get for I think thirteen or nineteen, I'm not sure.
But my point is that fried rice dish can also
have eggs boom more protein, so your meat and three
vegeting will be ticked. How are you getting bulk. You're
getting the rice in there. Then you're using soy sauce,
sesame oil, oyster sauce, vibes to get all the flavor
in there. And it didn't cost you much. That's like
an under thirty dollars for four to six people, dish
(38:51):
for five people. It'll do the job.
Speaker 2 (38:54):
Is there an eat well for less sort of lunch?
Sort of?
Speaker 3 (38:57):
We talk about it in different episodes depending on what
those families need. And in a lot of times those families,
you know, when we go to a house that as
young kids, that's what we cover.
Speaker 2 (39:06):
Good stuff. Hey, look we need to take a moment.
We'll be back in just to take seven and a
half minutes to five news talks. He'd b ah, yes,
welcome back, well sort of welcome back to say goodbye. Really,
but I wish you could have heard my discussion with
ganness about me cooking ma rosotto. It had had my
eye was a little colorful with my language, but you
know what I do enjoy good rosotto. Ganessian, thank you
for your advice.
Speaker 3 (39:26):
No, it was my pleasure. Man.
Speaker 2 (39:28):
Now again, if people want to learn more about the
work you're doing.
Speaker 3 (39:32):
Do TV gess dot TV that's g A n E.
S h r aj dot TV.
Speaker 2 (39:39):
That's all you good to do boom fa and well,
so can give my love to Michael van Delsen when
you tell you said he and.
Speaker 3 (39:45):
We'll look forward to the new season. Yes, and hopefully
and hopefully we'll see you soon.
Speaker 2 (39:50):
Yes, we like to get back.
Speaker 3 (39:51):
We should do a Christmas thing because I'm doing a
Christmas hard to Cook for sixty people sixty dollars for four.
Speaker 2 (39:57):
Excellent Christmas special with Ganes Raj love it. So we
will do that and we'll be back shortly, Amanda Morales. Next,
we'll back shortly. News Talks it'd.
Speaker 1 (40:07):
Be for more from the Weekend Collective. Listen live to
News Talks. It'd be weekends from three pm, or follow
(40:29):
the podcast on iHeartRadio
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