September 17, 2025 • 33 mins
Lizzie Eastham and Sam Rickard present Studio 1 - Vision Australia Radio’s weekly look at life from a low vision and blind point of view.
On this week’s show
“Recipe for Disaster”
In an attempt to corner the market in Reality Cooking Radio shows, Studio 1 presents a pilot episode for “Recipe for Disaster”
Heidi and Lizzie are not the main cooks in their respective households, so the challenge is on – can they prepare a meal using the “Scales Away” cookbook from the National Women's Branch of BCA? Will the results be edible?
Join us as we explore life in the kitchen from a Vision Impaired and Blind point of view!
Studio 1 welcomes any input from our listeners. If you have any experience or thoughts about issues covered in this episode or believe there is something we should be talking about.
You may also be interested in joining our choir of angels and telling your story.
EMAIL: studio1@visionaustralia.org or leave comment on the station’s Facebook page: https://www.facebook.com/VARadioNetwork
A special thank you to Steven and Heidi. Also thank you to Kate Cooper for her introduction and special thanks to the National Women’s Branch of Blind Citizens Australia for “Scales Away”
To find out more about the National Women’s Branch and the cookbook go to: https://www.bca.org.au/branches/national-womens-branch/
This program was made possible with support from the Community Broadcasting Foundation. Find out more at https://cbf.org.au/
(Note: the pictures in the podcast photo may not actually represent the finished product)
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
S1 (00:15):
On the Vision Australia radio network and streaming to stations
across this wide brown land. You're listening to recipe for disaster,
the cooking show where cooks who are blind or vision
impaired try to impress the judges while attempting not to
burn the kitchen down where anything is possible. But hopefully
(00:35):
things don't end with a stomach pump. Now it's over
to our host, Sam Rickard.
S2 (00:41):
Thanks, Kate. Have you ever wanted to be on a
cooking show but unfortunately couldn't cook? Well, since when has
that ever stopped anybody? Thanks to the Scales Away cookbook
from the National Women's Branch of Blind Citizens Australia, we
now give you the opportunity. Our two contestants spend less
time in the kitchen than most of us do behind
(01:02):
the wheel of a car. Now I present my co-judge
for this show Steve Eastham. G'day, Stephen.
S3 (01:09):
G'day. How you going, mate?
S2 (01:11):
I am brilliant. And so, how do you feel at
the moment? Having not tried things yet, do you feel nervous?
Do you feel anticipation, excitement, or just general fear?
S3 (01:23):
Pretty much general fear, yes.
S2 (01:25):
So how often do you actually cook during the week?
S3 (01:28):
A lot of the time.
S2 (01:29):
All right. And I'll leave it up to Heidi to, uh, explain.
How often do you think, um, you cook? Not very. Um.
All right, so, Lizzie, you have opted to cook the
main course. What made you choose what you've chosen?
S4 (01:44):
Well, simply put, uh, I've always viewed curries, casseroles, soups
and any dish of that nature to be open and chuck.
S5 (01:52):
Okay, I'll add a sound effect to that one.
S4 (01:54):
If we have any vegetables that are left over in
the fridge and you know they're going to go bad
in a couple of days, we'll chop them up and
put them in there because even you know.
S2 (02:04):
All right. And how did you go finding the ingredients.
S4 (02:06):
Well apart from the protein. Oh. And the rice, uh,
I had all of the ingredients at home already. We
have quite an extensive herb collection.
S2 (02:16):
All right, Heidi, so you have opted for the desert,
which is a lovely bread and butter pudding.
S6 (02:21):
Apricot bread and butter pudding.
S2 (02:23):
Oh, I stand corrected.
S6 (02:24):
All right.
S2 (02:24):
So what made you choose this particular, um, dessert?
S6 (02:27):
Uh, well, I read a few of the recipes in
the book, and I looked at this one. Uh, I
read the ingredients, read the method, and I thought, yeah,
you know what? I think I can I can handle that.
So it's been a while since I've done anything as
technical as that. So I thought, well, I've got to
get back on the horse sometimes and here's a good
place to start.
S2 (02:47):
All right. So how did you go finding the ingredients.
S6 (02:50):
Well there was a little bit of trouble because one
of the ingredients that was named as fruit loaf and
looked all over the bakery area of our supermarket and
could not find anything called that, uh, so I decided to, uh,
substitute raisin bread instead.
S2 (03:09):
All right. And, uh, any any other problems finding ingredients?
S6 (03:12):
Yes. One of the ingredients was a tin of apricots
for a pi or pi? Apricots. I think it was
described as so. Yeah. Made up apricots in a tin. Uh,
couldn't find that. We did find apples, funnily enough, in
the tin. Like pi apples.
S2 (03:28):
All right, so we have a good idea of where
we are now. So some improvisation and some preparation. All right, ladies, ready? Set. Cook.
Beef and vegetable curry. Ingredients one tablespoon of olive oil
(03:50):
300g round or topside steak cut into one centimetre cubes
one brown onion, halved, finely diced two garlic cloves, crushed
one tablespoon of ginger, grated two garlic cloves, crushed two
tablespoons of ginger, grated. Two teaspoons ground cumin two teaspoons
(04:12):
ground coriander one teaspoon ground turmeric one quarter teaspoon of
ground cardamom one quarter teaspoon of cayenne pepper 400g of
canned diced Italian tomatoes one and a half cups of
beef stock two carrots, scraped coarsely chopped one cup of
green beans, topped, halved two cups cauliflower florets one cup
(04:38):
of basmati rice one third of a cup of low
fat natural yoghurt to serve freshly ground black pepper.
S4 (04:46):
I have done a little preparation beforehand and I've done
a bit of cheating. Actually, I bought a pack of
hot smart diced beef which was already cut up because
I don't really like touching raw meat if I can
help it. So we have in this bowl here A
(05:10):
500g of beef. Now we have a brown onion, which
I am to half and slice so that it's exactly. What?
I know a lot of blind vision impaired people use
(05:34):
knife guards and, like, safety devices. I'm not one of them.
I'm a bit old school. I just shoot first and
ask questions later. No, um, I've never been into those
safety kind of tools. I found them to be a
bit clunky, a bit, um, bulky. And the dog's having
(05:58):
a drink so he can hear something in the background.
That's what it is. So another thing is I cheat
as much as I can when it comes to cooking.
Often because I don't have a lot of time to
(06:20):
sit around and cook rice or cauliflower. Plus, I'm terrible
at dicing cauliflower. I hate dicing cauliflower. So I've actually
cheated again. And I have the pre-made rice, which I
will put in the microwave when it's time. And I
(06:41):
have frozen cauliflower because who can be bothered cutting cauliflower?
I'm also going to add something to this recipe that
it didn't call for just because we have leftovers and
I need to get rid of them. So we have
some celery. And that is exactly what I'm going to
(07:02):
put in it. So I will get that out in
a minute and chop away.
S7 (07:08):
I've also cheated with the garlic.
S4 (07:10):
And the ginger.
S7 (07:11):
Because.
S4 (07:13):
I'm not really a fan of cutting garlic. It sticks
to my hands. So we have garlic and ginger paste,
which we will use. When we come to that particular
portion of the recipe. I know that the thing called
(07:35):
for carrots, but I like I said, we have celery
in the fridge and it needs to be used. So
I'm going to use that and I'm going to cook
it up with the onion so that it softens up suitably.
S2 (07:52):
Apricot Bread and Butter Pudding serves two ingredients ten slices
of fruit loaf two tablespoons of margarine, half a cup
of sultanas two tablespoons of sugar, one teaspoon of ginger
three eggs three cups of milk, one teaspoon of vanilla essence,
half a teaspoon of nutmeg, one small can of pie. Apricot.
S6 (08:15):
Um, we couldn't find a small can of pie. Apricots. Ironically,
we've found apples can small cans of apples. And funnily enough,
whoever wrote this recipe instead of writing apricots in the method,
they actually did write apples instead. So we've got some
(08:36):
apricots sort of whole in a in a jar, so
I'm going to mash them up to sort of get
them as near to the consistency as you would for pie. Apricots.
Oh no, I'm not going to do that. Okay I
am apparently I've never used one of these.
S2 (08:57):
It's like a normal blender.
S6 (08:59):
Right.
S2 (08:59):
So you can use a.
S5 (09:00):
Blender or you can use that.
S6 (09:01):
I was just gonna use a mash up, but okay.
This is going to probably going to be quicker, isn't it?
S5 (09:06):
Well, that's up to you. Do you want to mash
them or do you want to blend them well?
S6 (09:09):
Mash. Blend is I guess it's all going to be
the same consistency in the end, isn't it. So. All right.
I'll just put this over here. What I'm going to
do first and foremost though very important to preheat your oven.
So preheating the oven to 180 degrees down here. All right.
(09:30):
So said I've never used one of these. Um, what
I'm using is, um, basically the machine that Sam uses
to make his smoothies. I've never laid hands on it.
Just opening the jar of apricots. Ouch. So it's straining
the apricots. The juice is going to go into here.
(09:52):
Going into a jug. So it's their master. Drink it.
That's fine. Okay. Uh, full disclosure, people, I have washed
my hands. I use a whole lot. Not a whole lot.
All right. Now, I'm gonna do here. Mr.. This is
your domain. This is your machine.
S5 (10:10):
Put that on.
S6 (10:11):
Put that on. Make shirts. You might want to double
check things here. My hands are slippery.
S5 (10:20):
Let's do it on stuff nice and tight.
S6 (10:22):
I want to check that for me.
S5 (10:24):
Yep. There we go. Okay. Goes on like that. Screws
it in like that. That's done. Then push the button.
The button. Okay.
S6 (10:33):
I had to hold it.
S5 (10:34):
Down or anything I should do. My.
S6 (10:43):
Little girl.
S5 (10:44):
It's a pirate.
S6 (10:46):
A pirate?
S5 (10:47):
Yeah.
S6 (10:47):
I'm gonna trust that. Where's the. Where did you put
the jar? Where did I put the jar? Jar jar
says oh, 700g. That might be mine. Okay. Just says 700g.
Perhaps we might.
S8 (11:04):
Well, this is very nice.
S5 (11:06):
That's good.
S6 (11:07):
Where did you put the scales? Okay. Oh, yeah. Okay,
so put that up there. 519. Yeah. Maybe Harvard, or
at least. Or 300g, I reckon.
S5 (11:20):
Right.
S6 (11:20):
So he should have talking scales.
S5 (11:24):
And this was supposed to be scales away?
S7 (11:26):
Yes.
S2 (11:30):
Beef and vegetable curry method. Heat the oil in a
large saucepan over a medium high heat. Add half the
beef and cook, stirring, for 3 to 4 minutes, or
until brown. Transfer to a heatproof bowl. Loosely cover with
film to keep warm. Repeat with the remaining beef.
S4 (11:52):
We have a gas stove and we don't have an
electric igniter, so I have to switch the gas on
and use this cigarette lighter.
S9 (12:07):
To light it.
S4 (12:19):
Right. Well, I have just taken my beef out and
I have transferred it to a heatproof bowl, I have
to say. That's sort of a blind, friendly way of
doing things.
S2 (12:38):
Apricot bread and butter pudding. Serves two. Method. Preheat oven
to 180 degrees. Grease and ovenproof dish with margarine or
cooking spray. Spread margarine on bread and cut into fingers
to fit in dish.
S6 (12:55):
So I've got about four slices at the moment. The
recipe says ten. Um, I think it really only needs
to line the the dish. So we'll start with four
and see if that's going to be enough. I have
to I have to add 1 or 2. I will
(13:16):
and to do this as evenly as consistently as possible.
All right. So I'm gonna cut them into fingers a
bit rustic, but so far. But, um, before I forget,
I will address the island with. So what I've done
(13:45):
is each slice that I've, uh, put margarine on, I've
cut into three fingers and tear this one half patch
up the homes. There we are. Much Layups. I've got
an ovenproof dish with a layer of the buttered and
(14:08):
raisin toast on the bottom. All right. Okay.
S2 (14:18):
Beef and vegetable curry. Reduce heat to medium low. Add
the onion and cook, stirring, for ten minutes or until
soft and you can smell them start to caramelize. Add
the garlic, ginger, cumin and coriander, turmeric, cardamom and cayenne
pepper and cook for one minute or until aromatic.
S4 (14:38):
Okay, so I had a bit of an incident with
the herbs. I added a little bit too much cardamom,
but I now have it boiling away nicely. I do
(15:02):
think that we will have to add some more liquid.
We'll see how it goes. So I don't have quarter
teaspoon measurements, which made it hard because, um, the cardamom
asked for a quarter teaspoon. I only have a teaspoon measure.
(15:23):
So I had to go half for the turmeric and
the coriander and the cayenne pepper was a quarter, I think.
So I put all those things in. Yeah. And I
added my garlic paste and my ginger paste as well.
There's powder everywhere. Absolutely everywhere. I cannot believe it.
S2 (15:50):
Apricot bread and butter pudding line. Base of dish with bread.
Then top with apples, sultanas and ginger.
S5 (15:57):
So, um.
S6 (16:00):
We'll put the apricots over it. I think the action
might need the rest of that, too. I don't feel
like it's enough. Well, it does not cover everything, so
I'll see. Okay. Okay. Um, yeah, that looks better, I think. Yeah. Okay.
(16:25):
I haven't quite used it all, but. Yeah, that looks good. Okay.
All right, now, um, our cup measures. Where have we
hidden them? Okay. So I'm going. To just. This is
(16:49):
the half cup. Am I right? Yes it is. I
feel like cup it. Doesn't look very much, but I'm
sticking to the recipe. Let's see what the recipe says.
Am I supposed to compensate for what's already in the bread? Anyway.
(17:09):
Good cup of skippy's. Right now the ginger ground ginger.
Three kicks. Are one teaspoon. You know what? We can
just use a normal pistol.
S4 (17:28):
So just.
S6 (17:31):
Yeah. Use a normal teaspoon. Okay.
S5 (17:35):
Yep, yep. Sure. Teaspoons.
S6 (17:38):
A teaspoon measures a volt. Yes. So we'll just use it.
There we go. I feel like it's just all gone
in one spot. I will. Some bits are gonna be
gingery than others.
S2 (17:55):
Beef and vegetable curry. Add the beef, tomato and stock.
Bring to boil. Reduce heat to low and cook covered,
stirring occasionally for 30 minutes or until beef is tender.
Add carrot and cook for 20 minutes or until just
starting to soften. Add beans and cauliflower and cook for
ten minutes or until tender.
S4 (18:18):
I also did add just a smidge of curry powder
before I did that. The smell wasn't quite, you know
how the profile of curry. So I just I added
a smidge, maybe half a tablespoon of curry powder, and
it's smelling much more like curry now, which is great.
So very excited to see how this turns out. It's
(18:41):
time to do some dishes. That is something, by the way,
that took me a lot of, uh, experience to learn
because in my teenage years, yes, I was definitely very
much the kind of person that didn't clean while they cooked.
And then, yes, inevitably I would get grumpy when, you know,
(19:05):
after having cooked, the dishes are still there. Okay, my
timer has just gone, so I might let that simmer
down some more because there's still quite a bit of
liquor in it.
S2 (19:19):
Apricot bread and butter pudding. Beat eggs and vanilla. Sugar
and milk. Mix well to combine. Pour over bread and
sprinkle with nutmeg.
S6 (19:31):
So now what I need to do is I need
to beat three eggs. So I'm going to get myself
a mixing bowl. Right. So eggs. Okay. It's real. Trusty whisk.
Yeah that's easy. Okay.
S10 (19:56):
No no, no.
S6 (20:04):
So look at these. Good. Whiskers. See how we go here?
New ones for me. Come on, break those yolks. Yeah.
Am I going this right? This is a new one
for me.
S5 (20:23):
Okay, I'll show you.
S6 (20:24):
Okay.
S5 (20:25):
Now watch how to do it. Hold the side of
the bowl. Yep. I'm sick. Ah!
S6 (20:32):
Oh! Okay. All right. I'm not messing as much noise
as Sam did, and I think it's still doing the
same thing. So to get the same fish. Seeing as
you're the expert with whisking, does that look whisk Enough.
(20:55):
Do you think?
S5 (20:56):
I know we've been trying. Yeah.
S6 (21:00):
Hilarious. Okay. All right, so we've whisked the eggs now.
To that, I need to add three cups of milk.
Seven 50g. It should be.
S5 (21:13):
This is a two cup.
S6 (21:14):
All right. Two, two cup jug. So that's all right.
We'll do one half cup wine there. It's very easy.
This is a very easy jug to to read. Good
old Pyrex jug. And 250. There we are right there. Okay, good.
(21:36):
All right. Milk.
S4 (21:41):
Milk added.
S11 (21:44):
Uh. Vanilla essence.
S6 (21:46):
Um, what to do with that teaspoon? Oh, good. Huh.
So a teaspoon of that, I think, you know, Pretty
sure teaspoon of vanilla essence and half a teaspoon of
nutmeg might be interesting. Personally, I'd like to forget the nutmeg.
Not ever. Really been a fan of the flavor, but
(22:08):
I'll stick to the recipe as best we can. I
love the smell of vanilla essence. Always have. Okay, so
as I said, a teaspoon. Yep, that looks pretty teaspoon
y to me. Okay. And I think that the nutmeg um,
(22:28):
we opened that up. Sure. The lid's back on the
vanilla essence. Touch me up. I'll try and just pour
half a teaspoon what I think is half a teaspoon. Yep.
All right. Just put it in. There we are. All right,
(22:49):
so now what I need to do. If you can
take that from me, that'd be good. Um, it's just
the same wooden spoon. And just give this all a
good stir, stirring in all the the eggs, the milk,
the vanilla and the nutmeg. Mm. Maybe I should go
on one, one bigger bowl to put a bit much
(23:12):
nutmeg in so it smells rather strong. Stirring, stirring. I
am stirring this. I know it sounds quiet. It's a
wooden spoon on a metal bowl. Ah. Cinnamon sugar. You
know what? Let's put a bit of that in. That's
not going to hurt. Yep. Just even. Yep. Neutralize things
a bit. Yep. That's a good idea. I think that's
(23:38):
pretty much stirring things around. Yep. Okay. All right. And
then we pour this over what's already in the Me.
S11 (23:53):
The baking dish.
S6 (23:56):
Sure, it's gonna turn out fine.
S5 (23:59):
I was wondering if maybe you should put a bit
more bread in there just because it is a bread wing, but.
S6 (24:04):
Well, I'm happy with it. All right, so now we
put it into our preheated oven. It's not the girls
getting in we go. And now it says 30 to
40 minutes that it should cook for one till it's
(24:24):
golden brown. Um, I think we'll go halfway and we'll
say 35 minutes and I'll come and check it at
that stage. Okay. And I will set my phone at
the timer. 35 minutes.
S4 (24:49):
Hey, babe, I've made what is supposed to be a
beef and vegetable curry. And, uh, I've been asked to
present it to you for your judging. Do you mind
giving it a go? I haven't made any rice yet,
just in case. But tell me what you think.
S5 (25:03):
Uh.
S4 (25:04):
Here you go.
S3 (25:06):
Okay.
S2 (25:06):
Stephen, can you describe.
S5 (25:07):
The colour.
S2 (25:07):
Of this.
S5 (25:08):
Um.
S2 (25:08):
Wonderful dish?
S3 (25:09):
Well, it's multicoloured, but, um, coming from a colour blind person,
you know, it looks like a stew. Right. Okay. Like
a vegetable stew. And it's. It smells very nice. And
it has lots of, um, shapes and and vegetables in it,
and it smells very good. And it smells quite spicy.
S5 (25:29):
Right. Now, here's the moment of truth.
S2 (25:31):
Give it a try.
S3 (25:32):
Okay. Three. Two. One.
S5 (25:34):
Okay.
S3 (25:35):
Lizzie, how would you.
S5 (25:36):
Describe your meal? Is it.
S3 (25:37):
A raging success or a.
S5 (25:38):
Uh, an inspired.
S2 (25:39):
Failure?
S4 (25:40):
An inspired failure? Definitely. Um, I took some liberties with
the recipe. I probably shouldn't have. Um. And unfortunately, because
I am not one for sticking to the rules. It
didn't turn out the way it should have. I thought
my smidge of curry powder was just that.
S3 (25:58):
Mint is more like four tablespoons.
S5 (26:01):
Sounds like a curry that I would have liked.
S6 (26:02):
Yeah.
S5 (26:06):
Okay, so it's been 35 minutes.
S12 (26:08):
35 minutes. Yes.
S5 (26:09):
Now, there was one thing you forgot to do. I
do remember, so, uh, please, uh, run us through, uh,
that little, uh, interesting thing.
S6 (26:17):
Okay, so what I did forget to do is, um,
with the mixture that was to go in with the
the eggs, the milk, the vanilla and the nutmeg. I
was also meant to add two tablespoons of sugar. For
some reason, I just completely forgot that, um, I mean,
I've probably read through the recipe 5 to 10 times
(26:39):
and still missed it. So when I remembered that, I'd forgotten.
That doesn't make sense, does it? Um, we just took
it out the oven, and I just sprinkled 2 or
3 teaspoons of sugar over the top and then put
it back in the oven. So we'll see if that works.
S5 (26:58):
All right. So we're just going to check it first.
It's been 35 minutes. So we'll see if it's how
how it's going. If it needs another five minutes then
we'll give it another five minutes. Yeah.
S6 (27:07):
Trust the oven mitts here.
S5 (27:10):
Oh it's a little mushy.
S6 (27:14):
Okay. That might be a bit longer. What do you reckon.
So some of it's golden. Just this bit here to
worry about.
S5 (27:21):
I'm gonna leave it for a bit longer.
S6 (27:23):
Yeah, I think leave it for another five.
S5 (27:25):
Okay. Okay, so we have the the moment of truth.
S6 (27:36):
I'm excited. We're going to have some custard this.
S5 (27:41):
Now let us see.
S6 (27:43):
Let's see.
S5 (27:43):
Better. It's very apricoty. Yep. I probably could have done
with that sugar.
S6 (27:56):
Mm.
S5 (27:56):
And I think more bread. Yeah.
S6 (28:00):
Oh, well.
S5 (28:00):
But it's.
S6 (28:02):
It's not horrible, is it not?
S5 (28:04):
No. Should I do this now? Yep. Um. I wouldn't
call it a resounding success, but I wouldn't call it
a dismal failure either. It's a it's a first start
in Patty's adventure through desserts.
S6 (28:15):
Well, at least I know where I went wrong.
S5 (28:17):
Mm.
S6 (28:18):
I think I would probably, um, personally leave maybe the
ginger and nutmeg out for future. And I'd substitute the
nutmeg for cinnamon.
S5 (28:27):
Mhm.
S6 (28:28):
And I'd actually be, I'd actually be, um. Yeah. Like
you said, probably needed maybe a little bit more bread
on the bottom to soak it in. Obviously that's the
idea of it. And I'd actually, um, be quite prepared
to try it with apples just to see how that goes,
especially if I'm going to use cinnamon.
S5 (28:47):
Now we, um, come to the end.
S2 (28:50):
Of this, uh, experiment in.
S5 (28:52):
Culinary.
S2 (28:53):
Delights.
S5 (28:54):
So, um.
S2 (28:55):
Heidi.
S3 (28:56):
How would you.
S2 (28:56):
Describe your culinary journey?
S6 (28:58):
Uh, challenging. It took. Took me out of my comfort zone.
But once I got into the swing of it, I
think I quite enjoyed it. And, oh, look, there was
some frustrations along the way. I think I'm a bit
opposite to Lizzie. I actually do like to follow a recipe.
They're written for a reason, so you might as well
follow them.
S3 (29:16):
So, talking of.
S5 (29:17):
Following a recipe, Lizzie, how did you find the actual
instructions when you followed them and how you had the book?
S4 (29:22):
Okay, I have a few bones to pick with the
person that wrote that recipe. For starters. What? Kyrie doesn't
have potatoes in it. Secondly, why would you get a
blind person to transfer hot meat from a hot saucepan
into a heatproof bowl and not even once, but twice?
The recipe said cook half the beef, then remove and
(29:44):
transfer to a heat safe bowl and then do the
other half. Also, some of those measurements were really hard,
but I don't have the correct measuring implements. But yeah,
I had a few questions for the for the author
of that recipe.
S5 (29:55):
Heidi, um, you.
S3 (29:57):
Have a few things to say about the cookbook. Yes.
S6 (29:59):
600 pages. Really? Uh, it was very difficult to sort
of troll through and, you know, make a decision on
the actual recipe that I wanted to do with my
particular recipe. As I said, it was called apricot bread
and butter pudding. It listed apricots in the list of ingredients,
but in the method it told me to add the apples,
(30:23):
not apricots. So a bit confusing there.
S3 (30:26):
And it said it served two, but two. Um, we've
still got quite a lot of it left.
S6 (30:30):
Ruining it for the rest of the.
S3 (30:32):
Week.
S4 (30:32):
Well, can I have some.
S3 (30:34):
Uh, how was how was the.
S5 (30:35):
Uh, amount.
S3 (30:36):
Of, uh, carry that you guys prepared?
S4 (30:37):
Well, there was a lot of it. And, um, unfortunately,
most of it ended up going down the garbage disposal
because we both tried it and went. None of us
feel really inspired to eat that over the next couple
of days. So yeah, sadly it didn't go so well.
S6 (30:54):
And I would suggest that being it being a curry,
it would have got hotter and hotter the longer you
left it.
S4 (30:59):
Yeah it did. It certainly did. But it also became
very zany as well. Like, I can't explain the taste.
S3 (31:05):
It kind of gave up on itself at the end.
S2 (31:07):
That is a wrap for this week. A big thank
you to Stephen and Heidi and to Kate Cooper, who
was our wonderful announcer at the start of the show. Also,
thank you to the National Women's Branch of Blind Citizens
Australia for their cookbook Scales Away. We'll attach information on
how to get the book in the podcast notes.
S4 (31:23):
And of course, thanks to you for listening. That includes
our listeners on the Reading Radio Network. You can find
a podcast of this program, plus some extra content on
your favorite podcast platform.
S3 (31:36):
Next week, do you get the.
S2 (31:37):
Feeling that some pieces of technology are just not made
for you?
S4 (31:41):
Forget the talking microwave or scales.
S5 (31:43):
Yeah, I don't like our scales.
S2 (31:45):
They lie to me.
S4 (31:46):
We're talking about the air conditioner that is impossible to operate.
Or the stove that has no tactile markings.
S2 (31:53):
Give us your opinions and we'll give you half an
hour next week.
S4 (31:57):
But between now and then, please do get in touch
with the show. Whether you have experience of any of
the issues covered on this week's episode of Studio One,
or if you think there's something we should be talking about.
You never know. Your story and insight may help someone
who's dealing with something similar.
S2 (32:13):
Our email address is studio one at org. That's studio
number one at Vision Australia.
S4 (32:18):
Org or of course you can find us on all
the good social media platforms like Facebook and Instagram by
searching for VA Radio Network. We want to hear from you.
S2 (32:28):
Bye for now.
S13 (32:30):
Studio one was produced in the Adelaide studios of Vision
Australia Radio. This show was made possible with the help
of the Community Broadcasting Foundation. Find out more at.
On the Vision Australia radio network and streaming to stations
across this wide brown land. You're listening to recipe for disaster,
the cooking show where cooks who are blind or vision
impaired try to impress the judges while attempting not to
burn the kitchen down where anything is possible. But hopefully
(00:35):
things don't end with a stomach pump. Now it's over
to our host, Sam Rickard.
S2 (00:41):
Thanks, Kate. Have you ever wanted to be on a
cooking show but unfortunately couldn't cook? Well, since when has
that ever stopped anybody? Thanks to the Scales Away cookbook
from the National Women's Branch of Blind Citizens Australia, we
now give you the opportunity. Our two contestants spend less
time in the kitchen than most of us do behind
(01:02):
the wheel of a car. Now I present my co-judge
for this show Steve Eastham. G'day, Stephen.
S3 (01:09):
G'day. How you going, mate?
S2 (01:11):
I am brilliant. And so, how do you feel at
the moment? Having not tried things yet, do you feel nervous?
Do you feel anticipation, excitement, or just general fear?
S3 (01:23):
Pretty much general fear, yes.
S2 (01:25):
So how often do you actually cook during the week?
S3 (01:28):
A lot of the time.
S2 (01:29):
All right. And I'll leave it up to Heidi to, uh, explain.
How often do you think, um, you cook? Not very. Um.
All right, so, Lizzie, you have opted to cook the
main course. What made you choose what you've chosen?
S4 (01:44):
Well, simply put, uh, I've always viewed curries, casseroles, soups
and any dish of that nature to be open and chuck.
S5 (01:52):
Okay, I'll add a sound effect to that one.
S4 (01:54):
If we have any vegetables that are left over in
the fridge and you know they're going to go bad
in a couple of days, we'll chop them up and
put them in there because even you know.
S2 (02:04):
All right. And how did you go finding the ingredients.
S4 (02:06):
Well apart from the protein. Oh. And the rice, uh,
I had all of the ingredients at home already. We
have quite an extensive herb collection.
S2 (02:16):
All right, Heidi, so you have opted for the desert,
which is a lovely bread and butter pudding.
S6 (02:21):
Apricot bread and butter pudding.
S2 (02:23):
Oh, I stand corrected.
S6 (02:24):
All right.
S2 (02:24):
So what made you choose this particular, um, dessert?
S6 (02:27):
Uh, well, I read a few of the recipes in
the book, and I looked at this one. Uh, I
read the ingredients, read the method, and I thought, yeah,
you know what? I think I can I can handle that.
So it's been a while since I've done anything as
technical as that. So I thought, well, I've got to
get back on the horse sometimes and here's a good
place to start.
S2 (02:47):
All right. So how did you go finding the ingredients.
S6 (02:50):
Well there was a little bit of trouble because one
of the ingredients that was named as fruit loaf and
looked all over the bakery area of our supermarket and
could not find anything called that, uh, so I decided to, uh,
substitute raisin bread instead.
S2 (03:09):
All right. And, uh, any any other problems finding ingredients?
S6 (03:12):
Yes. One of the ingredients was a tin of apricots
for a pi or pi? Apricots. I think it was
described as so. Yeah. Made up apricots in a tin. Uh,
couldn't find that. We did find apples, funnily enough, in
the tin. Like pi apples.
S2 (03:28):
All right, so we have a good idea of where
we are now. So some improvisation and some preparation. All right, ladies, ready? Set. Cook.
Beef and vegetable curry. Ingredients one tablespoon of olive oil
(03:50):
300g round or topside steak cut into one centimetre cubes
one brown onion, halved, finely diced two garlic cloves, crushed
one tablespoon of ginger, grated two garlic cloves, crushed two
tablespoons of ginger, grated. Two teaspoons ground cumin two teaspoons
(04:12):
ground coriander one teaspoon ground turmeric one quarter teaspoon of
ground cardamom one quarter teaspoon of cayenne pepper 400g of
canned diced Italian tomatoes one and a half cups of
beef stock two carrots, scraped coarsely chopped one cup of
green beans, topped, halved two cups cauliflower florets one cup
(04:38):
of basmati rice one third of a cup of low
fat natural yoghurt to serve freshly ground black pepper.
S4 (04:46):
I have done a little preparation beforehand and I've done
a bit of cheating. Actually, I bought a pack of
hot smart diced beef which was already cut up because
I don't really like touching raw meat if I can
help it. So we have in this bowl here A
(05:10):
500g of beef. Now we have a brown onion, which
I am to half and slice so that it's exactly. What?
I know a lot of blind vision impaired people use
(05:34):
knife guards and, like, safety devices. I'm not one of them.
I'm a bit old school. I just shoot first and
ask questions later. No, um, I've never been into those
safety kind of tools. I found them to be a
bit clunky, a bit, um, bulky. And the dog's having
(05:58):
a drink so he can hear something in the background.
That's what it is. So another thing is I cheat
as much as I can when it comes to cooking.
Often because I don't have a lot of time to
(06:20):
sit around and cook rice or cauliflower. Plus, I'm terrible
at dicing cauliflower. I hate dicing cauliflower. So I've actually
cheated again. And I have the pre-made rice, which I
will put in the microwave when it's time. And I
(06:41):
have frozen cauliflower because who can be bothered cutting cauliflower?
I'm also going to add something to this recipe that
it didn't call for just because we have leftovers and
I need to get rid of them. So we have
some celery. And that is exactly what I'm going to
(07:02):
put in it. So I will get that out in
a minute and chop away.
S7 (07:08):
I've also cheated with the garlic.
S4 (07:10):
And the ginger.
S7 (07:11):
Because.
S4 (07:13):
I'm not really a fan of cutting garlic. It sticks
to my hands. So we have garlic and ginger paste,
which we will use. When we come to that particular
portion of the recipe. I know that the thing called
(07:35):
for carrots, but I like I said, we have celery
in the fridge and it needs to be used. So
I'm going to use that and I'm going to cook
it up with the onion so that it softens up suitably.
S2 (07:52):
Apricot Bread and Butter Pudding serves two ingredients ten slices
of fruit loaf two tablespoons of margarine, half a cup
of sultanas two tablespoons of sugar, one teaspoon of ginger
three eggs three cups of milk, one teaspoon of vanilla essence,
half a teaspoon of nutmeg, one small can of pie. Apricot.
S6 (08:15):
Um, we couldn't find a small can of pie. Apricots. Ironically,
we've found apples can small cans of apples. And funnily enough,
whoever wrote this recipe instead of writing apricots in the method,
they actually did write apples instead. So we've got some
(08:36):
apricots sort of whole in a in a jar, so
I'm going to mash them up to sort of get
them as near to the consistency as you would for pie. Apricots.
Oh no, I'm not going to do that. Okay I
am apparently I've never used one of these.
S2 (08:57):
It's like a normal blender.
S6 (08:59):
Right.
S2 (08:59):
So you can use a.
S5 (09:00):
Blender or you can use that.
S6 (09:01):
I was just gonna use a mash up, but okay.
This is going to probably going to be quicker, isn't it?
S5 (09:06):
Well, that's up to you. Do you want to mash
them or do you want to blend them well?
S6 (09:09):
Mash. Blend is I guess it's all going to be
the same consistency in the end, isn't it. So. All right.
I'll just put this over here. What I'm going to
do first and foremost though very important to preheat your oven.
So preheating the oven to 180 degrees down here. All right.
(09:30):
So said I've never used one of these. Um, what
I'm using is, um, basically the machine that Sam uses
to make his smoothies. I've never laid hands on it.
Just opening the jar of apricots. Ouch. So it's straining
the apricots. The juice is going to go into here.
(09:52):
Going into a jug. So it's their master. Drink it.
That's fine. Okay. Uh, full disclosure, people, I have washed
my hands. I use a whole lot. Not a whole lot.
All right. Now, I'm gonna do here. Mr.. This is
your domain. This is your machine.
S5 (10:10):
Put that on.
S6 (10:11):
Put that on. Make shirts. You might want to double
check things here. My hands are slippery.
S5 (10:20):
Let's do it on stuff nice and tight.
S6 (10:22):
I want to check that for me.
S5 (10:24):
Yep. There we go. Okay. Goes on like that. Screws
it in like that. That's done. Then push the button.
The button. Okay.
S6 (10:33):
I had to hold it.
S5 (10:34):
Down or anything I should do. My.
S6 (10:43):
Little girl.
S5 (10:44):
It's a pirate.
S6 (10:46):
A pirate?
S5 (10:47):
Yeah.
S6 (10:47):
I'm gonna trust that. Where's the. Where did you put
the jar? Where did I put the jar? Jar jar
says oh, 700g. That might be mine. Okay. Just says 700g.
Perhaps we might.
S8 (11:04):
Well, this is very nice.
S5 (11:06):
That's good.
S6 (11:07):
Where did you put the scales? Okay. Oh, yeah. Okay,
so put that up there. 519. Yeah. Maybe Harvard, or
at least. Or 300g, I reckon.
S5 (11:20):
Right.
S6 (11:20):
So he should have talking scales.
S5 (11:24):
And this was supposed to be scales away?
S7 (11:26):
Yes.
S2 (11:30):
Beef and vegetable curry method. Heat the oil in a
large saucepan over a medium high heat. Add half the
beef and cook, stirring, for 3 to 4 minutes, or
until brown. Transfer to a heatproof bowl. Loosely cover with
film to keep warm. Repeat with the remaining beef.
S4 (11:52):
We have a gas stove and we don't have an
electric igniter, so I have to switch the gas on
and use this cigarette lighter.
S9 (12:07):
To light it.
S4 (12:19):
Right. Well, I have just taken my beef out and
I have transferred it to a heatproof bowl, I have
to say. That's sort of a blind, friendly way of
doing things.
S2 (12:38):
Apricot bread and butter pudding. Serves two. Method. Preheat oven
to 180 degrees. Grease and ovenproof dish with margarine or
cooking spray. Spread margarine on bread and cut into fingers
to fit in dish.
S6 (12:55):
So I've got about four slices at the moment. The
recipe says ten. Um, I think it really only needs
to line the the dish. So we'll start with four
and see if that's going to be enough. I have
to I have to add 1 or 2. I will
(13:16):
and to do this as evenly as consistently as possible.
All right. So I'm gonna cut them into fingers a
bit rustic, but so far. But, um, before I forget,
I will address the island with. So what I've done
(13:45):
is each slice that I've, uh, put margarine on, I've
cut into three fingers and tear this one half patch
up the homes. There we are. Much Layups. I've got
an ovenproof dish with a layer of the buttered and
(14:08):
raisin toast on the bottom. All right. Okay.
S2 (14:18):
Beef and vegetable curry. Reduce heat to medium low. Add
the onion and cook, stirring, for ten minutes or until
soft and you can smell them start to caramelize. Add
the garlic, ginger, cumin and coriander, turmeric, cardamom and cayenne
pepper and cook for one minute or until aromatic.
S4 (14:38):
Okay, so I had a bit of an incident with
the herbs. I added a little bit too much cardamom,
but I now have it boiling away nicely. I do
(15:02):
think that we will have to add some more liquid.
We'll see how it goes. So I don't have quarter
teaspoon measurements, which made it hard because, um, the cardamom
asked for a quarter teaspoon. I only have a teaspoon measure.
(15:23):
So I had to go half for the turmeric and
the coriander and the cayenne pepper was a quarter, I think.
So I put all those things in. Yeah. And I
added my garlic paste and my ginger paste as well.
There's powder everywhere. Absolutely everywhere. I cannot believe it.
S2 (15:50):
Apricot bread and butter pudding line. Base of dish with bread.
Then top with apples, sultanas and ginger.
S5 (15:57):
So, um.
S6 (16:00):
We'll put the apricots over it. I think the action
might need the rest of that, too. I don't feel
like it's enough. Well, it does not cover everything, so
I'll see. Okay. Okay. Um, yeah, that looks better, I think. Yeah. Okay.
(16:25):
I haven't quite used it all, but. Yeah, that looks good. Okay.
All right, now, um, our cup measures. Where have we
hidden them? Okay. So I'm going. To just. This is
(16:49):
the half cup. Am I right? Yes it is. I
feel like cup it. Doesn't look very much, but I'm
sticking to the recipe. Let's see what the recipe says.
Am I supposed to compensate for what's already in the bread? Anyway.
(17:09):
Good cup of skippy's. Right now the ginger ground ginger.
Three kicks. Are one teaspoon. You know what? We can
just use a normal pistol.
S4 (17:28):
So just.
S6 (17:31):
Yeah. Use a normal teaspoon. Okay.
S5 (17:35):
Yep, yep. Sure. Teaspoons.
S6 (17:38):
A teaspoon measures a volt. Yes. So we'll just use it.
There we go. I feel like it's just all gone
in one spot. I will. Some bits are gonna be
gingery than others.
S2 (17:55):
Beef and vegetable curry. Add the beef, tomato and stock.
Bring to boil. Reduce heat to low and cook covered,
stirring occasionally for 30 minutes or until beef is tender.
Add carrot and cook for 20 minutes or until just
starting to soften. Add beans and cauliflower and cook for
ten minutes or until tender.
S4 (18:18):
I also did add just a smidge of curry powder
before I did that. The smell wasn't quite, you know
how the profile of curry. So I just I added
a smidge, maybe half a tablespoon of curry powder, and
it's smelling much more like curry now, which is great.
So very excited to see how this turns out. It's
(18:41):
time to do some dishes. That is something, by the way,
that took me a lot of, uh, experience to learn
because in my teenage years, yes, I was definitely very
much the kind of person that didn't clean while they cooked.
And then, yes, inevitably I would get grumpy when, you know,
(19:05):
after having cooked, the dishes are still there. Okay, my
timer has just gone, so I might let that simmer
down some more because there's still quite a bit of
liquor in it.
S2 (19:19):
Apricot bread and butter pudding. Beat eggs and vanilla. Sugar
and milk. Mix well to combine. Pour over bread and
sprinkle with nutmeg.
S6 (19:31):
So now what I need to do is I need
to beat three eggs. So I'm going to get myself
a mixing bowl. Right. So eggs. Okay. It's real. Trusty whisk.
Yeah that's easy. Okay.
S10 (19:56):
No no, no.
S6 (20:04):
So look at these. Good. Whiskers. See how we go here?
New ones for me. Come on, break those yolks. Yeah.
Am I going this right? This is a new one
for me.
S5 (20:23):
Okay, I'll show you.
S6 (20:24):
Okay.
S5 (20:25):
Now watch how to do it. Hold the side of
the bowl. Yep. I'm sick. Ah!
S6 (20:32):
Oh! Okay. All right. I'm not messing as much noise
as Sam did, and I think it's still doing the
same thing. So to get the same fish. Seeing as
you're the expert with whisking, does that look whisk Enough.
(20:55):
Do you think?
S5 (20:56):
I know we've been trying. Yeah.
S6 (21:00):
Hilarious. Okay. All right, so we've whisked the eggs now.
To that, I need to add three cups of milk.
Seven 50g. It should be.
S5 (21:13):
This is a two cup.
S6 (21:14):
All right. Two, two cup jug. So that's all right.
We'll do one half cup wine there. It's very easy.
This is a very easy jug to to read. Good
old Pyrex jug. And 250. There we are right there. Okay, good.
(21:36):
All right. Milk.
S4 (21:41):
Milk added.
S11 (21:44):
Uh. Vanilla essence.
S6 (21:46):
Um, what to do with that teaspoon? Oh, good. Huh.
So a teaspoon of that, I think, you know, Pretty
sure teaspoon of vanilla essence and half a teaspoon of
nutmeg might be interesting. Personally, I'd like to forget the nutmeg.
Not ever. Really been a fan of the flavor, but
(22:08):
I'll stick to the recipe as best we can. I
love the smell of vanilla essence. Always have. Okay, so
as I said, a teaspoon. Yep, that looks pretty teaspoon
y to me. Okay. And I think that the nutmeg um,
(22:28):
we opened that up. Sure. The lid's back on the
vanilla essence. Touch me up. I'll try and just pour
half a teaspoon what I think is half a teaspoon. Yep.
All right. Just put it in. There we are. All right,
(22:49):
so now what I need to do. If you can
take that from me, that'd be good. Um, it's just
the same wooden spoon. And just give this all a
good stir, stirring in all the the eggs, the milk,
the vanilla and the nutmeg. Mm. Maybe I should go
on one, one bigger bowl to put a bit much
(23:12):
nutmeg in so it smells rather strong. Stirring, stirring. I
am stirring this. I know it sounds quiet. It's a
wooden spoon on a metal bowl. Ah. Cinnamon sugar. You
know what? Let's put a bit of that in. That's
not going to hurt. Yep. Just even. Yep. Neutralize things
a bit. Yep. That's a good idea. I think that's
(23:38):
pretty much stirring things around. Yep. Okay. All right. And
then we pour this over what's already in the Me.
S11 (23:53):
The baking dish.
S6 (23:56):
Sure, it's gonna turn out fine.
S5 (23:59):
I was wondering if maybe you should put a bit
more bread in there just because it is a bread wing, but.
S6 (24:04):
Well, I'm happy with it. All right, so now we
put it into our preheated oven. It's not the girls
getting in we go. And now it says 30 to
40 minutes that it should cook for one till it's
(24:24):
golden brown. Um, I think we'll go halfway and we'll
say 35 minutes and I'll come and check it at
that stage. Okay. And I will set my phone at
the timer. 35 minutes.
S4 (24:49):
Hey, babe, I've made what is supposed to be a
beef and vegetable curry. And, uh, I've been asked to
present it to you for your judging. Do you mind
giving it a go? I haven't made any rice yet,
just in case. But tell me what you think.
S5 (25:03):
Uh.
S4 (25:04):
Here you go.
S3 (25:06):
Okay.
S2 (25:06):
Stephen, can you describe.
S5 (25:07):
The colour.
S2 (25:07):
Of this.
S5 (25:08):
Um.
S2 (25:08):
Wonderful dish?
S3 (25:09):
Well, it's multicoloured, but, um, coming from a colour blind person,
you know, it looks like a stew. Right. Okay. Like
a vegetable stew. And it's. It smells very nice. And
it has lots of, um, shapes and and vegetables in it,
and it smells very good. And it smells quite spicy.
S5 (25:29):
Right. Now, here's the moment of truth.
S2 (25:31):
Give it a try.
S3 (25:32):
Okay. Three. Two. One.
S5 (25:34):
Okay.
S3 (25:35):
Lizzie, how would you.
S5 (25:36):
Describe your meal? Is it.
S3 (25:37):
A raging success or a.
S5 (25:38):
Uh, an inspired.
S2 (25:39):
Failure?
S4 (25:40):
An inspired failure? Definitely. Um, I took some liberties with
the recipe. I probably shouldn't have. Um. And unfortunately, because
I am not one for sticking to the rules. It
didn't turn out the way it should have. I thought
my smidge of curry powder was just that.
S3 (25:58):
Mint is more like four tablespoons.
S5 (26:01):
Sounds like a curry that I would have liked.
S6 (26:02):
Yeah.
S5 (26:06):
Okay, so it's been 35 minutes.
S12 (26:08):
35 minutes. Yes.
S5 (26:09):
Now, there was one thing you forgot to do. I
do remember, so, uh, please, uh, run us through, uh,
that little, uh, interesting thing.
S6 (26:17):
Okay, so what I did forget to do is, um,
with the mixture that was to go in with the
the eggs, the milk, the vanilla and the nutmeg. I
was also meant to add two tablespoons of sugar. For
some reason, I just completely forgot that, um, I mean,
I've probably read through the recipe 5 to 10 times
(26:39):
and still missed it. So when I remembered that, I'd forgotten.
That doesn't make sense, does it? Um, we just took
it out the oven, and I just sprinkled 2 or
3 teaspoons of sugar over the top and then put
it back in the oven. So we'll see if that works.
S5 (26:58):
All right. So we're just going to check it first.
It's been 35 minutes. So we'll see if it's how
how it's going. If it needs another five minutes then
we'll give it another five minutes. Yeah.
S6 (27:07):
Trust the oven mitts here.
S5 (27:10):
Oh it's a little mushy.
S6 (27:14):
Okay. That might be a bit longer. What do you reckon.
So some of it's golden. Just this bit here to
worry about.
S5 (27:21):
I'm gonna leave it for a bit longer.
S6 (27:23):
Yeah, I think leave it for another five.
S5 (27:25):
Okay. Okay, so we have the the moment of truth.
S6 (27:36):
I'm excited. We're going to have some custard this.
S5 (27:41):
Now let us see.
S6 (27:43):
Let's see.
S5 (27:43):
Better. It's very apricoty. Yep. I probably could have done
with that sugar.
S6 (27:56):
Mm.
S5 (27:56):
And I think more bread. Yeah.
S6 (28:00):
Oh, well.
S5 (28:00):
But it's.
S6 (28:02):
It's not horrible, is it not?
S5 (28:04):
No. Should I do this now? Yep. Um. I wouldn't
call it a resounding success, but I wouldn't call it
a dismal failure either. It's a it's a first start
in Patty's adventure through desserts.
S6 (28:15):
Well, at least I know where I went wrong.
S5 (28:17):
Mm.
S6 (28:18):
I think I would probably, um, personally leave maybe the
ginger and nutmeg out for future. And I'd substitute the
nutmeg for cinnamon.
S5 (28:27):
Mhm.
S6 (28:28):
And I'd actually be, I'd actually be, um. Yeah. Like
you said, probably needed maybe a little bit more bread
on the bottom to soak it in. Obviously that's the
idea of it. And I'd actually, um, be quite prepared
to try it with apples just to see how that goes,
especially if I'm going to use cinnamon.
S5 (28:47):
Now we, um, come to the end.
S2 (28:50):
Of this, uh, experiment in.
S5 (28:52):
Culinary.
S2 (28:53):
Delights.
S5 (28:54):
So, um.
S2 (28:55):
Heidi.
S3 (28:56):
How would you.
S2 (28:56):
Describe your culinary journey?
S6 (28:58):
Uh, challenging. It took. Took me out of my comfort zone.
But once I got into the swing of it, I
think I quite enjoyed it. And, oh, look, there was
some frustrations along the way. I think I'm a bit
opposite to Lizzie. I actually do like to follow a recipe.
They're written for a reason, so you might as well
follow them.
S3 (29:16):
So, talking of.
S5 (29:17):
Following a recipe, Lizzie, how did you find the actual
instructions when you followed them and how you had the book?
S4 (29:22):
Okay, I have a few bones to pick with the
person that wrote that recipe. For starters. What? Kyrie doesn't
have potatoes in it. Secondly, why would you get a
blind person to transfer hot meat from a hot saucepan
into a heatproof bowl and not even once, but twice?
The recipe said cook half the beef, then remove and
(29:44):
transfer to a heat safe bowl and then do the
other half. Also, some of those measurements were really hard,
but I don't have the correct measuring implements. But yeah,
I had a few questions for the for the author
of that recipe.
S5 (29:55):
Heidi, um, you.
S3 (29:57):
Have a few things to say about the cookbook. Yes.
S6 (29:59):
600 pages. Really? Uh, it was very difficult to sort
of troll through and, you know, make a decision on
the actual recipe that I wanted to do with my
particular recipe. As I said, it was called apricot bread
and butter pudding. It listed apricots in the list of ingredients,
but in the method it told me to add the apples,
(30:23):
not apricots. So a bit confusing there.
S3 (30:26):
And it said it served two, but two. Um, we've
still got quite a lot of it left.
S6 (30:30):
Ruining it for the rest of the.
S3 (30:32):
Week.
S4 (30:32):
Well, can I have some.
S3 (30:34):
Uh, how was how was the.
S5 (30:35):
Uh, amount.
S3 (30:36):
Of, uh, carry that you guys prepared?
S4 (30:37):
Well, there was a lot of it. And, um, unfortunately,
most of it ended up going down the garbage disposal
because we both tried it and went. None of us
feel really inspired to eat that over the next couple
of days. So yeah, sadly it didn't go so well.
S6 (30:54):
And I would suggest that being it being a curry,
it would have got hotter and hotter the longer you
left it.
S4 (30:59):
Yeah it did. It certainly did. But it also became
very zany as well. Like, I can't explain the taste.
S3 (31:05):
It kind of gave up on itself at the end.
S2 (31:07):
That is a wrap for this week. A big thank
you to Stephen and Heidi and to Kate Cooper, who
was our wonderful announcer at the start of the show. Also,
thank you to the National Women's Branch of Blind Citizens
Australia for their cookbook Scales Away. We'll attach information on
how to get the book in the podcast notes.
S4 (31:23):
And of course, thanks to you for listening. That includes
our listeners on the Reading Radio Network. You can find
a podcast of this program, plus some extra content on
your favorite podcast platform.
S3 (31:36):
Next week, do you get the.
S2 (31:37):
Feeling that some pieces of technology are just not made
for you?
S4 (31:41):
Forget the talking microwave or scales.
S5 (31:43):
Yeah, I don't like our scales.
S2 (31:45):
They lie to me.
S4 (31:46):
We're talking about the air conditioner that is impossible to operate.
Or the stove that has no tactile markings.
S2 (31:53):
Give us your opinions and we'll give you half an
hour next week.
S4 (31:57):
But between now and then, please do get in touch
with the show. Whether you have experience of any of
the issues covered on this week's episode of Studio One,
or if you think there's something we should be talking about.
You never know. Your story and insight may help someone
who's dealing with something similar.
S2 (32:13):
Our email address is studio one at org. That's studio
number one at Vision Australia.
S4 (32:18):
Org or of course you can find us on all
the good social media platforms like Facebook and Instagram by
searching for VA Radio Network. We want to hear from you.
S2 (32:28):
Bye for now.
S13 (32:30):
Studio one was produced in the Adelaide studios of Vision
Australia Radio. This show was made possible with the help
of the Community Broadcasting Foundation. Find out more at.
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