July 6, 2025 • 32 mins
As millennials, what 5 meals did your parents make you on rotation? If tuna mornay and beef stroganoff strike a chord, this episode is the nostalgia you need.
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Episode Transcript
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Speaker 1 (00:05):
Apodje Production. Welcome to Unhinged.
Speaker 2 (00:17):
This is a podcast about the unfiltered, unhinged, and uncomfortably
relatable shit that you only talk about in your closest
group chat. I'm Phoebe Danny my love hello as a
fellow millennial and also not just a millennial, but a
millennial mother. Yes, I need your opinions on this. There's
(00:39):
no one better for me to chat to about this now.
I did a TikTok recently that went absolutely viral. It's
had more than seven hundred thousand views, It's got like
four thousand comments, and it really just struck a chord
in the millennials. And that was five items that we
had on rotation growing up for dinner, and I feel
like we could classify them either as tradition or as trauma.
(01:04):
What five meals did your parents have on a weekly
dinner rotation?
Speaker 1 (01:09):
In my household, it was.
Speaker 2 (01:11):
Tuna morning beef stroganoff, curried sausages, apricod chicken, and spaghetti
bolonnais without fail. That is what we had for dinner
five nights of the week. Gen zs, you are spoiled
with your cottage cheese bowls, your pokey bowls, you are
so lucky that your parents are really into fiber and
(01:32):
eating plant diversity.
Speaker 1 (01:35):
I just don't think people eat like that anymore. And
the reason I wanted.
Speaker 2 (01:39):
To talk to you about this is firstly because as
a fellow millennial, I feel like a lot of the
food that we grew up on in our dinner rotation
would be the same.
Speaker 1 (01:47):
But secondly, I wanted to know.
Speaker 2 (01:50):
If you would dare feed this shit to your own children,
because I feel like our diets growing up were so
goddamn bland. They were really lacking fiber, plant diversity. They
were beige, they were very bay zero flavor, dodgy, dodgy meals,
and I feel like parton part this could be why
(02:11):
we now all have gastro intestinal issues.
Speaker 3 (02:14):
Yep, yep, hot girl's stomach shit.
Speaker 2 (02:17):
Yep, hot girls stomach shit. So I wanted to start
with my five. Then I want you to hit me
with your five yes, and then we're going to talk
about some of the food that was in the comments
that was absolutely blowing up.
Speaker 1 (02:29):
Starting strong apricot chicken.
Speaker 3 (02:34):
That immediate response like full body reaction, trauma and hate.
Speaker 2 (02:39):
Everybody in the comments section were saying they had a
visceral reaction when they read the words apricot chicken, and
it was, to be really specific, it was can tong.
Speaker 1 (02:52):
Yes, Hey, do you want to eat out tonight?
Speaker 3 (02:55):
No, mama's making cantong.
Speaker 1 (02:57):
Momas making cantum. Doesn't take farther word to spread it around.
There was some.
Speaker 2 (03:11):
Yes, I feel like there was apricot halves in that
tin and it was with like apricot nectar mixed in
with the chicken. And it was always served on a
bed of rice. Yes, I don't think there was a
speck of vegetable, absolutely insight No. And I even you saying.
Speaker 3 (03:28):
That it was that like gooey jelly like texture that
I don't that certainly was an apricot. I don't know
what that was, some kind of like something that we've
probably now banned from our diets and probably now banned
from the shelves. But it was foul. And I don't
know about you, but my mum was not great at
(03:50):
cooking rice, and back in the day, as a millennial,
I feel like I can say that back in the nineties,
there was no rice cookers, so it was all like
stove top and the rice was gluggy.
Speaker 1 (04:04):
It was it was. It was burnt.
Speaker 3 (04:07):
There was no happy medium. It was just all really aggressive.
Speaker 2 (04:12):
It was also very largely batched, like I never knew.
When I then moved out of home and started cooking
dinner for myself, no one ever told me that rice
doubles when you cook it. So I'd been here putting
in like five cups of rice to the pan.
Speaker 1 (04:27):
Next minute, I could.
Speaker 3 (04:29):
Feed a family, you know, for a week.
Speaker 2 (04:31):
Yeah, no one told like, that's just stuff that you
don't know. The second item on my list, which is like,
I reckon, this is my mum's specialty, and that was
tuna mornay. To be honest, I go fucking fer all
these days for tuna mornay.
Speaker 1 (04:45):
I actually text my.
Speaker 2 (04:47):
Mum after I did this TikTok and I was like, Mom,
can you make me a batch of tunea morne? Because
that is lit Okay. I don't think everyone feels the same.
My sister does, and she wants Mum to make it
so that my knees can experience it.
Speaker 1 (05:01):
For the first time.
Speaker 2 (05:02):
But when I asked my mum for the recipe, I
shouldn't have asked her because she made it with a
can of cream of chicken soup mixed with a tin
of tuna. But it started with like a what She'd
make the bechamel, the white sauce, and then put all
that shit into it. If she was feeling fancy, she'd
also add peas and corn, so there was some veggies
(05:24):
she knows, also on a bed of rice. I think
there was onions in it potentially. But that to me
is my ultimate comfort meal and one we had without
fail every single week.
Speaker 3 (05:39):
I need to confess something that I've actually never revealed
to anybody. So this is a hot exclusive. I have
never tasted tuna.
Speaker 1 (05:46):
More name, do you like tuna?
Speaker 3 (05:48):
I like the flavored tuna, like the tomato ones, and
you know, with kind of drowning out the taste with
some avocado and crackers and like cream cheese or something
like that. I am not a massive tuna GIRLI when
when you say it, I'm like, it just sounds a
bit ick to me.
Speaker 2 (06:08):
I mean, the good news for you is the flavors
doused in chickens.
Speaker 3 (06:13):
It do chicken soup and rice. When you put it
like that with some frozen peas and corn, if we're filling.
Speaker 1 (06:21):
Fancy, honestly, it pops off Okay.
Speaker 2 (06:24):
The third one is the one that gives me viseral
reaction because I can still see it, I can still
smell it, even the word beef stroggen off. It was gray.
It was like beef strips with mushroom. And again I
think the beef strogen off was from a jar, like
the sauce was from a jar.
Speaker 1 (06:45):
And again we had our beef stroggen off with rice.
Speaker 3 (06:48):
Okay, we would dabble sometimes potatoes, sometimes rice potato, very
white carbs either way, and equally not tasty in any way,
shape or form. And my mum actually didn't like mushrooms,
so didn't even have those in there. Just some really
gluggy sauce and very overcooked meat. Yes, yeah, very tough,
(07:09):
very tough, very tough.
Speaker 2 (07:11):
That is one thing I would actually really struggle to
swallow now as an adult, like I would not.
Speaker 1 (07:19):
I can't do it. Yeah, I'm not asking my mum
to me' prepped me off. I can say that. Just
the tune, just the tune one E.
Speaker 2 (07:25):
The next one was my dad's specialty, which was curried sausages.
Speaker 1 (07:30):
And actually I think i'd.
Speaker 2 (07:32):
Still phisit curried sausage. Yeah, I still make them okay,
I do.
Speaker 1 (07:36):
Yeah, that's something very comforting about.
Speaker 2 (07:39):
Firstly, the taste of curry is just delicious, licious sausage
delicious better rice.
Speaker 3 (07:46):
See no potato. I do them with potato, okay, because
who doesn't love a banger's and mash. But let's just
level up and make the sauce a little bit more fancy.
Speaker 2 (07:55):
So was yours like the curried sausage was served on
potato or besides.
Speaker 3 (08:00):
Beside potato, the sauce was never done well. So again,
like I think my boomer parents were very afraid of flavor.
So I feel like Mum maybe used like half of
the packet mix or something that just she was like,
do you know what, let's it's a bit too fancy here,
so let's just rein it back. But now when I
make it, I do. It's a packet mix, like just
(08:22):
one of those continental yes, and it's just one of
those things like it's it's like a comfort meal. It is.
Speaker 1 (08:28):
It's very wintery as well. It's a little bit spicy, a.
Speaker 2 (08:31):
Little bit like warming owls always tasted very powdery, and
I think my parents went ot with the curry powder.
And I still remember that curry powder was in a
yellow yes, you know the one I'm talking about it.
Speaker 3 (08:46):
It's like you can still buy it. I do, unlike
my parents. It didn't expire twenty years ago, so it's
actually fresh and you can.
Speaker 2 (08:55):
Buy no wonder we all have like se bow and
like unexplained gastro issues now and then my fifth one,
which was very very common, was spaghetti bolonnes and.
Speaker 1 (09:07):
I still fuck that up.
Speaker 2 (09:09):
I love spaghetti bolonnaise, but now like back then, ours
was just beef mints, a dolemeo tomato sauce thrown in there.
Maybe if mum was feeling fancy, she'd put in a
tin of tomatoes, mix them in, and then she'd always
double in the pasta like sometimes we had bows, sometimes
(09:31):
we had spirals. Sometimes. Yeah, my favorite was the bow
tie pasta. I love the bow type past We never
actually had spaghetti with our spaghetti boonnes. We only ever
had pasta with it. Oh, I remember that pasta that
was like the different colored pastas. There was like a
green one and orange one and white one. I can
actually taste that right now.
Speaker 3 (09:50):
See, you had a way more flavorsome mealace than what
I did. I had very bad spaghetti flooring. Probably undercook
not al dente, just undercooked or well overcooked, no flavor,
just overcooked mints. My spaghetti now is very different, and
(10:12):
I'm the same as you. I don't make it with spaghetti.
I make it with like fun different past it.
Speaker 2 (10:16):
But I bet you when you make it you now
put vegetables in the mince like I do, grating zucchini
and carrots and mushrooms and putting all that stuff in there.
Speaker 3 (10:24):
Not like crazy Town because my son has like eagle eyes,
he will find it and be like, there's something healthy
in here, there's something nutritious. But yes, I do do that.
Speaker 2 (10:35):
Yes, okay, talk me through what your dinner rotations were
when you were growing up.
Speaker 3 (10:40):
Do you know what I was thinking about this, because
obviously we'd had this discussion of how we went through
our trauma together, and I feel like a lot of
millennials where we've put it in the back of our brains,
we've like buried it. Right, So curried sausages, yes, the
apricot chicken just no tuna morna. But my mum would
(11:01):
make this very random rice dish which she it had
like chicken and probably a cream of chicken soup something
something along those lines, but chicken removed all the other flavor,
so that was very aggressive. But we were very overcooked
steak and bland cooked in the boiled I guess you
could say vegetables, you're very much a meat and three
(11:24):
veged fani free vege, zero flavor, zero seasoning, overcooked, overdone.
You would chip a tooth trying to eat a steak
that our parents cooked in the day. Like it was
not a medium, it was not a it was past
well done. Yes, yeah, it was like just literally and
I think that's probably why my brother and I both
(11:46):
had braces, because you know, we were just munching away
on those steaks.
Speaker 2 (11:50):
I actually think this is why I don't eat red meat. Really,
I don't eat red meat. I don't like red meat.
And in hindsight, I'm actually having this very live epiphany
right now, in this very ruminous conversation that I don't, yeah,
I don't eat red meat. And it could be because
it was so goddamn tough and so chewy that when
we were served like a steak or a beef stroggen
(12:11):
off or something, that steak was so cooked it was
essentially a piece of leather. Like it was becoming a
leather bag or a shoe or something by that I could.
Speaker 3 (12:19):
Have worn it.
Speaker 2 (12:20):
It could have I mean, in your mom's defense, I
think that building a meal based on meat and three
of edge is a very healthy, convenient way to build
a nutritious meal. Yes, perhaps a little more focus on
the cooking aspect.
Speaker 3 (12:37):
I just feel like we could have, you know, sprinkled
some salt. We could have used pepper, We could have
you know, really just ventured out, but we didn't.
Speaker 1 (12:46):
Will you like to believe that salt was really really
bad for you? Because I was petrified of salt.
Speaker 2 (12:51):
I think until I was about I'm not even lying
twenty five, I would not put salt on anything. And
now I'm like, salt bamy up, Like I am ringing
that straight into my mouth.
Speaker 1 (13:00):
I cannot get enough of salt.
Speaker 2 (13:02):
Yep.
Speaker 3 (13:03):
But it's the same as like I did not dry
salmon until I was in my probably mid twenties.
Speaker 1 (13:09):
Or had salmon growing up.
Speaker 3 (13:11):
Please not a fish inside. We didn't have fish fingers.
Oh I'm in that.
Speaker 2 (13:15):
Yeah?
Speaker 1 (13:17):
Is that actually fish? I think that's actually.
Speaker 3 (13:22):
It's one of those things where you like, I feel
like we do this with boomers a lot where we're like,
you did the best with what you had at the
time and what you knew.
Speaker 1 (13:31):
But then do you worry that old kids are ever
going to say that to you?
Speaker 2 (13:34):
Oh?
Speaker 3 (13:35):
Possibly. And it's funny though, because my kids will sometimes
eat something and be like, oh, this is spicy. I'm like, oh, duh,
that's that's pe pepper.
Speaker 1 (13:45):
That's actually pepper flavor.
Speaker 3 (13:46):
Yeah, that's that's good for you. And my eldest is like, oh,
I'm gonna, you know, get really adventurous this seasoning. But
then she's like, oh, no, pepper on my steak. I'm like, dol,
you got to have something. Come on, yeah, come on now.
Speaker 1 (13:58):
Yeah.
Speaker 3 (13:58):
But you know, we're slowly weaning it into the diet.
I think, you know, Archer didn't eat meat until like
about a year ago, and I'll have it on the
record that the way I cooked meat is actually delicious.
It was just him being a terrorist, because that's what kings.
Speaker 2 (14:12):
I mean.
Speaker 1 (14:13):
They're also very young, so I feel like they've got
a lot of time. Yes.
Speaker 2 (14:17):
The other thing that I did was I combed through
the comment section to find what the most commented meals
were that weren't on my particular rotation, but these were
very heavily commented. The first one was corned beef. I
never had corned beef. We want a corn beef family,
(14:37):
and I actually had to.
Speaker 1 (14:38):
Google what this was. It's boiled.
Speaker 2 (14:41):
Yes, it looks like a little lamb roast, but in
a boil pot.
Speaker 3 (14:45):
People still make this, and you know, great if that's
what you like. But I had it at a friend's
house once with I don't know if this is on
your list, coliflower with cheese sauce, and my family was
not that fancy, right, And when I say fancy, you know,
just general flavor and texture. My mind was blown. I was, wow,
(15:05):
what is this weird situation? Didn't like it? Now, I'm like, well,
that was probably quite ahead of.
Speaker 2 (15:12):
The time, so them wasn't that the worst thing about
going to a friend's house. I was like, if they
ate differently to you, it was like, how am I
going to do this without looking rude? But like, I
don't want to eat what's on my plate right now, And.
Speaker 3 (15:24):
You had to suck it up and just eat someone
and hope you'd get offered a snack later.
Speaker 1 (15:28):
Or that you could just call your mum and be
like I'm sick.
Speaker 2 (15:31):
You up.
Speaker 3 (15:32):
I had some song.
Speaker 2 (15:35):
Another one I put in the same category because I
don't know what the difference is is silver side? Oh,
I feel like that's also some kind of boiled meat.
Speaker 3 (15:44):
I thought it was the same thing.
Speaker 2 (15:45):
Yeah, okay, maybe it is, maybe makes a different name. Okay,
this one took me back because we had it once
or twice. But this is highly commented. The bloody chow mean. No,
we never did that with the magi noodles through it. No,
it was like chicken mince with it was kind of
like sanchoi boo, but with the two minute and noodles
(16:05):
through it. Oh, I know it's They still sell those
like the packets. Yeah, it was a classic. But everybody,
oh my god, hot off about the chow mean.
Speaker 3 (16:15):
I feel like I could have double it in a
bit of chow me.
Speaker 1 (16:17):
I feel like I could double in a bit of
chow me now.
Speaker 3 (16:19):
Yeah, same, I love me and I love me some
too minut noodles.
Speaker 2 (16:23):
Right.
Speaker 1 (16:24):
The next one was chops.
Speaker 3 (16:27):
Oh okay everyone.
Speaker 2 (16:29):
Yeah, pad yeah fucking there were always lamb chops or
pork chops.
Speaker 3 (16:33):
Pork chops in my house.
Speaker 2 (16:35):
I have not eaten a single chop as an adult,
I don't think I've eaten a chop. The word chop,
it's say chopping chop, please, I like it. It's like
a chop chop. I feel like people only eat chops
when their kids are starting solids, because you see babies
like chewing on the chops, or I guess it is
(16:55):
just an easy form of protein to give to children
because they like chops.
Speaker 3 (17:00):
Yeah, I think nobody's really eating lamb chops because hashag
cozy lip.
Speaker 1 (17:05):
They're so bloody expense.
Speaker 3 (17:07):
And when my kids were starting to eat them, I
would go in and buy one chop from the book
because I'm like, sorry, was yeah, that's got to rash
them fifty three dollars for that one chop and they
just fleeing around. But you know, but I feel like, no,
I'm more inclined to buy like the little pork steaks
(17:28):
if they get anything I don't.
Speaker 1 (17:29):
I'm like a rissole or something, the point of the bone.
I don't get it.
Speaker 3 (17:33):
But we ate them a lot, so much, and again.
Speaker 2 (17:37):
Overcooked, overcooked, so overcooked, and the fat layer around the outside. Okay,
the next one was some kind of chicken tonight jar chicken,
and the most common ones were buttered chicken, honey mustard chicken,
(18:00):
or sweet and sour.
Speaker 1 (18:01):
Chicken, Sweet and sour.
Speaker 2 (18:04):
Apri chicken was probably either a candor or a Chicken Tonight,
but everybody had a chicken jar dish.
Speaker 1 (18:12):
Yep on high rotation.
Speaker 3 (18:13):
Did you just get a flashback though, of those Chicken
Tonight ads?
Speaker 2 (18:16):
Yes, like beer, like chicken tonite, like chicken tonite.
Speaker 3 (18:21):
That is key marketing and I'm sorry, but nobody doesn't
like that anyway.
Speaker 1 (18:24):
They don't. But I think Chicken Tonight is still a thing.
Speaker 3 (18:27):
I'm pretty confident it is.
Speaker 1 (18:29):
Well, I'm definitely certain that cantong is still a thing.
Speaker 2 (18:31):
And I'm definitely definitely certain that the Continental packets are
still a thing.
Speaker 1 (18:35):
Yes they are.
Speaker 3 (18:36):
I feel like they've leveled up since back in the day.
I'm not sure about Chicken Tonight. I feel like maybe
they're still riding that.
Speaker 1 (18:44):
Wave of that and way we remembered it.
Speaker 2 (18:50):
Honey mustard chicken is an interesting one because that to
me sounds delicious. We never had honey mustard chicken, but
I love fuck me up with mustard. It's one of
my favorite condiments. Like, I love it. I used to
at one of my jobs. I apped a squeezy jar
of mustard in my draw because I was like, I
could put it on my breakfast, I could put it
(19:12):
on my lunch.
Speaker 1 (19:12):
Like I am a girl who loves.
Speaker 3 (19:14):
Mustard, like American mustard or like Djon mustard. Well this
is a different This was Djon mustard. Okay, you're fancy gal.
Speaker 1 (19:21):
Yeah, but I probably shouldn't have kept that in a draw.
Speaker 3 (19:24):
I mean, I think there's worse things. And put on
your chicken so apro got chicken jar maybe? Do you
know what?
Speaker 1 (19:35):
Though?
Speaker 3 (19:35):
I'm with you, but I am a hoe for a
honey mustard. So give me the dijon, squeeze it in
a bit of honey, mixed it in. She's fancy, she's
basically a chef. Literally, Yeah, like that to me sounds
like a delicious meal. Chicken.
Speaker 1 (19:49):
Is any chicken that was from Lenons?
Speaker 3 (19:54):
Oh oh yeah, but I feel like that's quite fancy.
Speaker 1 (19:57):
Is that a thing still?
Speaker 3 (19:59):
Lennards or Linons? Chicken shop, Chicken Shop Lends is still
a thing?
Speaker 2 (20:05):
Is it?
Speaker 1 (20:05):
Is that the chicken troll? Yeah, it's like the butchher Yeah, Leonards,
but for chicken?
Speaker 3 (20:08):
Yeah yeah?
Speaker 1 (20:09):
Is it just for chicken?
Speaker 3 (20:10):
I think so I'm pretty confident.
Speaker 2 (20:15):
Oh yeah, because I remember there was like little chicken
parcels that were wrapped in fancy We never but my
grandma used to get us these.
Speaker 1 (20:24):
I mean, this is gonna make me sound saying it
out loud. I've never thought about this, but she.
Speaker 2 (20:26):
Used to get us these tiny little chicken drumsticks, which
now I think about it, I think they were little chicks.
Oh no, like they were tiny little drumsticks.
Speaker 3 (20:37):
Oh god, that's like that's full Hunger Games fives. She
was going into the fancy chicken shop.
Speaker 2 (20:47):
The last one was a lot of people had either
chicken Kiev or chicken parmagana.
Speaker 1 (20:52):
I don't know again what chicken Kiev is really?
Speaker 2 (20:56):
No?
Speaker 3 (20:56):
Have you never had one? No? Okay, so we did,
not from the chicken troll, but not from Lenet, not
from Lennard's. Okay, I'm going to go there after here
treat my children so they don't have this trauma when
they grow up. You can still get them in Woolworth
in the like any supermarket steggles, I think it is.
They do it in the frozen section and it is
(21:17):
chicken breast and you've got the garlic sauce. In the
middle and then it's like crumped on the outside. But
you have to be really careful and make sure that
the chicken is cooked because it can be really hard.
Speaker 1 (21:28):
Yeah it is. You cook it in the oven.
Speaker 3 (21:30):
Yeah, you cook it in the oven. I think you
can do it on the pan and stuff, and I'm
sure you'll do it in the air for right now. Yeah,
you know, air friers obviously weren't a thing back in
the nineties. They were, well, they probably still things. But yeah,
it's actually I don't mind a bit of chicken kip. Yeah,
it's a pretty good take.
Speaker 1 (21:46):
You can get around. I'm just scared of cooking chicken
in general because I'm like, is it cooked?
Speaker 2 (21:50):
Is it not? Yeah?
Speaker 3 (21:51):
And I do find I have made it a couple
of times, like not for a very long time. But
you cut it and you're.
Speaker 2 (21:56):
Like, oh that's yeah, that's maybe still a bit alive.
Speaker 1 (22:00):
We clocking it.
Speaker 3 (22:02):
Yeah.
Speaker 2 (22:02):
We didn't have chicken palmis or chicken kebs growing up.
Speaker 1 (22:06):
But when I moved out of home. I moved out
of home very young.
Speaker 2 (22:08):
I was seventeen when I moved at home, and I
was living with some housemates and one of them he
used to make chicken parmesana, but he'd call it chicken
pajamas because we would just get like a pre crumb
chicken shntzle, put some tomato paste on it, a bit
of bacon, some cheese, and put it in the oven.
And that was like our staple. Like we ate that
(22:30):
so often. I felt like that was bougie as shit. Yeah,
but like that wasn't Yeah, it wasn't something we ate
when we were younger. Yeah, that way, like we're moving
on another. But then it's just so funny when you
look at what we eat now. It's like we're eating
the viral cottage cheese and potato and mince bowls.
Speaker 1 (22:48):
We're eating the Butha bowls.
Speaker 2 (22:50):
We're eating, Like, I really appreciate how into fiber and
plant diversity and everything like people are now. So I'm
just keen to know what are some of like your
go tos that you make for your kids.
Speaker 1 (23:02):
Now.
Speaker 3 (23:03):
I feel like we again, it depends on your child,
because Archer has truly just come out of the big,
really picky eater phase. So for a long period of time,
the only thing I could get him to eat was
veggiemid on toast and a bit of cheese. So this
he's five. It's been a long haul, you know. But
(23:24):
we do sushi bowls a lot, and just a variation right,
so like rice, but actually got a came out rice cooker,
so it's cooked perfection, thank you very much. My kids
are not getting the slop that I used to get.
Speaker 2 (23:38):
Imagine having a sushi bowl as a fucking child, like
are you okay?
Speaker 3 (23:44):
But it's not like not fancy. It's literally just like
rice and then some kind of meat. We do salmon
usually once a week because you know, all of the
education around how good it is, and then some avocado
and cucumber, so like it's very basic. And then sometimes
I'll put in other veggies and whatnot and then smothered
(24:06):
in QP because that's and don't tell me what's in it.
I don't care. I don't you know. I've got a
sushi bowl. It's healthy, okay. So that's on high rotation
because it's easy. Past is a big one in our
house because it's easy. Is it' spaghetti BOONEI though sometimes
and then other times it's like pesto, So like a
(24:26):
pesto mix with some cream and then some chicken and stuff.
In there and yeah, like they're the big ones. And
then we will still do sausages, not always curried.
Speaker 2 (24:36):
We're not always that school met, but like a meat
and veg is like a totally okay, this is what
else I want to say, because I did have a
little section prepared that was like common millennial dinner rotation
meal sides. Oh, mashed potato was like the top. Yes,
Like I don't think I ever in my childhood ate
(24:58):
potato once that wasn't mashed yeap, what.
Speaker 3 (25:01):
Was it good? Because mine wasn't. I don't think my
mum added but again I'm sorry.
Speaker 2 (25:08):
I think was trim milk and boiled potatoes mashed together.
No salt, yeah, no nothing nothing, No gravy, no nothing.
Speaker 3 (25:17):
It was bland, chunky, was chunky, it was there was
not enough milk and there was no butter.
Speaker 1 (25:23):
Yeah yeah, yeah yeah.
Speaker 3 (25:24):
I still rotate a bit of mashed potato, but my
kids don't love it. They prefer roast potato, like just
put in the oven or the air fry because then
I'm like, oh, and you know square chips, I put
it in that way, yeah, and then they'll eat it. Yeah.
Speaker 2 (25:40):
The other things I had were this really took me back.
I had to google the packet Continental Alfredo.
Speaker 1 (25:48):
Or stop it.
Speaker 2 (25:48):
I love that and I still love that so good. Yes,
but that was like a special treat. That was like
a very special treat where you'd had that on the
side of like probably like a meat and three vegged
kind of situation.
Speaker 1 (26:00):
But if it was like if you had a friend
over or something. Yes, and it was like.
Speaker 2 (26:03):
Fancy or also the Continental basics creamy bacon cabanara.
Speaker 3 (26:08):
Yes, very You know what I still love doing with
that Elfredo is putting avocado, tomato and cheese through it,
salt and pepper.
Speaker 2 (26:19):
It slaps, it absolutely slaps. Okay, yeah, yeah, fancy cow delicious.
I also have just to finish a little quick fire
around what was the first dinner you cooked for yourself?
Oh my god, Oh mine was spaghetti bolonn A's. That
was like probably the one, like I really took that
(26:42):
from my mum and I ran with it.
Speaker 3 (26:44):
No, I do remember. It was a THISA made me
sound really dainty chicken and cashew stir fry because I
made it in hospitality at school, so it was the
only thing I knew how to make. And I have
no doubt the rice was shit house, but yes, because
I had to make it for one of my assassins
in hospitality.
Speaker 2 (27:05):
So wow, I remember the only thing I remember making
in hospitality was jacket potatoes.
Speaker 1 (27:12):
But yeah, I remember making.
Speaker 2 (27:14):
Them for my family after and they were inedible because
it was they told us to mix the mints with
half tomato sauce half barbecue sauce and just shove that
in the potato.
Speaker 1 (27:26):
Was it like a relief teacher.
Speaker 2 (27:28):
I don't think she had qualifications. I've not, Yeah, I
don't know. Yeah, anyway, what is your lazy girl dinner now?
Speaker 3 (27:37):
Or when the kids are around, or when the kids
aren't around whenever I don't feel like cooking for the
kid's pasta like an energy sauce, like great literally pasta,
and one of those sun dried tomato ones.
Speaker 2 (27:51):
They slap they're great, So it gus like legos or whatever.
Speaker 1 (27:55):
Yeah, I know the ones you're talking about.
Speaker 2 (27:56):
I mean that's one like up on me because my
lazy girl is getting fish.
Speaker 3 (27:59):
Well.
Speaker 2 (28:00):
I like, I don't have kids, though, so I don't
have to cook.
Speaker 1 (28:03):
Anything, you know what I mean?
Speaker 2 (28:04):
Like my idea of actually not even having to press
a button on the microphone just a button.
Speaker 1 (28:10):
Or a frou pro pizza.
Speaker 3 (28:12):
Oh yeah, and sometimes sorry, like I'm I know we're
all about like sodium, but noodles.
Speaker 2 (28:19):
My kids will eat noodles, noodles and I love a
two minute noodles. Actually I'm a bit fancier. I love
a mega ring.
Speaker 1 (28:26):
Or a cup of soup.
Speaker 2 (28:27):
How good I smashed cup of soups.
Speaker 1 (28:33):
What is one thing you ate as a kid that
you would never feed your children?
Speaker 3 (28:37):
Now? Majority of what I add.
Speaker 1 (28:40):
As a kid.
Speaker 3 (28:42):
Not Look again, they were doing the best that they could,
but just so like no, my kids wouldn't eat it,
like there's no flavor, and it's like it was always
just drowned in like water or over cooked. So you know,
I mean I turned out Okay.
Speaker 1 (28:57):
You turned out great. My twitch going to the doctor.
Mine is devon.
Speaker 2 (29:03):
We used to have devon and tomato sauce sandwiches at request.
Might I say that used to be my favorite thing
to eat as a child, Fresh white bread with devon
and tomato sauce on it as a sandwich, and my
mom wouldn't let us eat it, but my dad did.
So when we say it at my dad's house, he
used to make us devon and tomato sauce sandwiches. And
I don't know if anyone has ever had a dog
where you fed them that fucking roll, that like meat roll.
(29:26):
But that is what Devon looks like, That's what Devon
smells like. It's what Devon tastes like. I can actually feel, smell, taste,
the experience of my teeth sinking into a Devon sandwich,
Like that's how common it was.
Speaker 1 (29:40):
I would not even feed Devon to my dog. I wouldn't.
Speaker 3 (29:43):
I feel like there's a part of you that's kind
of enjoying it though, Like if I had a Devon
sandwich right now, would.
Speaker 1 (29:47):
You take a bite? Yeah?
Speaker 2 (29:48):
Like, am I reacting too much that I'm actually like
trying to cover.
Speaker 3 (29:51):
Up what I like to? Actually I feel like a
steaky Devon? Am I going to catch you in the
car park? Like smash in Devon? Honestly? Though?
Speaker 2 (30:00):
Like, Yeah, it's very very descriptive, very descriptive. And then one,
what is one thing your kids eat now that you're
secretly jealous of.
Speaker 3 (30:10):
Everything? Yeah, sushi bars, like fudgetables, salmon, avocado. I had
never had avocado until I went to a friend's house
when I was in high school. Never My parents never
bought avocado, and I was like, actually, this is so fancy.
Speaker 1 (30:25):
It wasn't common when we were young, was it.
Speaker 2 (30:28):
Like now, it's one of the first things that when
you're doing baby led weaning, it's one of the first
things you give to the kids. I tried it for
the first time in I went to a very progressive
primary like Kindie. Lots of stories about this. My teacher
had a glass eye. That's a different story altogether.
Speaker 3 (30:42):
It's very relevant.
Speaker 2 (30:43):
Yeah, that is such a boomer thing to say, Absolutely
no relevance to the story.
Speaker 1 (30:49):
And she was single.
Speaker 2 (30:50):
By the way, she was actually lesbian.
Speaker 3 (30:54):
Yeah, oh god, you definitely should have that if you
were a boomer. I'm not judging, but she dated women,
and she was a woman.
Speaker 2 (31:04):
We did a little segment in preschool where they blindfolded
us and they put a food into our mouth and
then after we swallowed it, they tell us what it was.
Speaker 1 (31:16):
And that's how I tasted. Like that would not fly
now with like the peanut allergies that like, that would
definitely not fly now.
Speaker 2 (31:22):
But that's the first time I tasted avocado, and I
hated it.
Speaker 3 (31:26):
Yeah, because it is a bit shit on its own
and it wasn't an't.
Speaker 2 (31:30):
I think it was a shepherd. It was wet, it
was on a toothpick. It was like not a good experience.
And so I did not eat avocado again. I would
probably say until late high school when my mom started
making like salad sandwiches with avocado on the sandwiches.
Speaker 3 (31:44):
Delicious. Yeah, well, at least she had that going for it.
Speaker 2 (31:48):
So what's for dinner tonight? Probably might feel that chip tonight. Yeah,
I feel like I'm going to go and throl. Actually,
what is for dinner tonight? Yeah, I'm going to sound
like a waker. Salmon sushi bowls, Yeah, with.
Speaker 3 (32:06):
A shipload of CUPI hashtag kells
Speaker 2 (32:16):
Mhm.
Apodje Production. Welcome to Unhinged.
Speaker 2 (00:17):
This is a podcast about the unfiltered, unhinged, and uncomfortably
relatable shit that you only talk about in your closest
group chat. I'm Phoebe Danny my love hello as a
fellow millennial and also not just a millennial, but a
millennial mother. Yes, I need your opinions on this. There's
(00:39):
no one better for me to chat to about this now.
I did a TikTok recently that went absolutely viral. It's
had more than seven hundred thousand views, It's got like
four thousand comments, and it really just struck a chord
in the millennials. And that was five items that we
had on rotation growing up for dinner, and I feel
like we could classify them either as tradition or as trauma.
(01:04):
What five meals did your parents have on a weekly
dinner rotation?
Speaker 1 (01:09):
In my household, it was.
Speaker 2 (01:11):
Tuna morning beef stroganoff, curried sausages, apricod chicken, and spaghetti
bolonnais without fail. That is what we had for dinner
five nights of the week. Gen zs, you are spoiled
with your cottage cheese bowls, your pokey bowls, you are
so lucky that your parents are really into fiber and
(01:32):
eating plant diversity.
Speaker 1 (01:35):
I just don't think people eat like that anymore. And
the reason I wanted.
Speaker 2 (01:39):
To talk to you about this is firstly because as
a fellow millennial, I feel like a lot of the
food that we grew up on in our dinner rotation
would be the same.
Speaker 1 (01:47):
But secondly, I wanted to know.
Speaker 2 (01:50):
If you would dare feed this shit to your own children,
because I feel like our diets growing up were so
goddamn bland. They were really lacking fiber, plant diversity. They
were beige, they were very bay zero flavor, dodgy, dodgy meals,
and I feel like parton part this could be why
(02:11):
we now all have gastro intestinal issues.
Speaker 3 (02:14):
Yep, yep, hot girl's stomach shit.
Speaker 2 (02:17):
Yep, hot girls stomach shit. So I wanted to start
with my five. Then I want you to hit me
with your five yes, and then we're going to talk
about some of the food that was in the comments
that was absolutely blowing up.
Speaker 1 (02:29):
Starting strong apricot chicken.
Speaker 3 (02:34):
That immediate response like full body reaction, trauma and hate.
Speaker 2 (02:39):
Everybody in the comments section were saying they had a
visceral reaction when they read the words apricot chicken, and
it was, to be really specific, it was can tong.
Speaker 1 (02:52):
Yes, Hey, do you want to eat out tonight?
Speaker 3 (02:55):
No, mama's making cantong.
Speaker 1 (02:57):
Momas making cantum. Doesn't take farther word to spread it around.
There was some.
Speaker 2 (03:11):
Yes, I feel like there was apricot halves in that
tin and it was with like apricot nectar mixed in
with the chicken. And it was always served on a
bed of rice. Yes, I don't think there was a
speck of vegetable, absolutely insight No. And I even you saying.
Speaker 3 (03:28):
That it was that like gooey jelly like texture that
I don't that certainly was an apricot. I don't know
what that was, some kind of like something that we've
probably now banned from our diets and probably now banned
from the shelves. But it was foul. And I don't
know about you, but my mum was not great at
(03:50):
cooking rice, and back in the day, as a millennial,
I feel like I can say that back in the nineties,
there was no rice cookers, so it was all like
stove top and the rice was gluggy.
Speaker 1 (04:04):
It was it was. It was burnt.
Speaker 3 (04:07):
There was no happy medium. It was just all really aggressive.
Speaker 2 (04:12):
It was also very largely batched, like I never knew.
When I then moved out of home and started cooking
dinner for myself, no one ever told me that rice
doubles when you cook it. So I'd been here putting
in like five cups of rice to the pan.
Speaker 1 (04:27):
Next minute, I could.
Speaker 3 (04:29):
Feed a family, you know, for a week.
Speaker 2 (04:31):
Yeah, no one told like, that's just stuff that you
don't know. The second item on my list, which is like,
I reckon, this is my mum's specialty, and that was
tuna mornay. To be honest, I go fucking fer all
these days for tuna mornay.
Speaker 1 (04:45):
I actually text my.
Speaker 2 (04:47):
Mum after I did this TikTok and I was like, Mom,
can you make me a batch of tunea morne? Because
that is lit Okay. I don't think everyone feels the same.
My sister does, and she wants Mum to make it
so that my knees can experience it.
Speaker 1 (05:01):
For the first time.
Speaker 2 (05:02):
But when I asked my mum for the recipe, I
shouldn't have asked her because she made it with a
can of cream of chicken soup mixed with a tin
of tuna. But it started with like a what She'd
make the bechamel, the white sauce, and then put all
that shit into it. If she was feeling fancy, she'd
also add peas and corn, so there was some veggies
(05:24):
she knows, also on a bed of rice. I think
there was onions in it potentially. But that to me
is my ultimate comfort meal and one we had without
fail every single week.
Speaker 3 (05:39):
I need to confess something that I've actually never revealed
to anybody. So this is a hot exclusive. I have
never tasted tuna.
Speaker 1 (05:46):
More name, do you like tuna?
Speaker 3 (05:48):
I like the flavored tuna, like the tomato ones, and
you know, with kind of drowning out the taste with
some avocado and crackers and like cream cheese or something
like that. I am not a massive tuna GIRLI when
when you say it, I'm like, it just sounds a
bit ick to me.
Speaker 2 (06:08):
I mean, the good news for you is the flavors
doused in chickens.
Speaker 3 (06:13):
It do chicken soup and rice. When you put it
like that with some frozen peas and corn, if we're filling.
Speaker 1 (06:21):
Fancy, honestly, it pops off Okay.
Speaker 2 (06:24):
The third one is the one that gives me viseral
reaction because I can still see it, I can still
smell it, even the word beef stroggen off. It was gray.
It was like beef strips with mushroom. And again I
think the beef strogen off was from a jar, like
the sauce was from a jar.
Speaker 1 (06:45):
And again we had our beef stroggen off with rice.
Speaker 3 (06:48):
Okay, we would dabble sometimes potatoes, sometimes rice potato, very
white carbs either way, and equally not tasty in any way,
shape or form. And my mum actually didn't like mushrooms,
so didn't even have those in there. Just some really
gluggy sauce and very overcooked meat. Yes, yeah, very tough,
(07:09):
very tough, very tough.
Speaker 2 (07:11):
That is one thing I would actually really struggle to
swallow now as an adult, like I would not.
Speaker 1 (07:19):
I can't do it. Yeah, I'm not asking my mum
to me' prepped me off. I can say that. Just
the tune, just the tune one E.
Speaker 2 (07:25):
The next one was my dad's specialty, which was curried sausages.
Speaker 1 (07:30):
And actually I think i'd.
Speaker 2 (07:32):
Still phisit curried sausage. Yeah, I still make them okay,
I do.
Speaker 1 (07:36):
Yeah, that's something very comforting about.
Speaker 2 (07:39):
Firstly, the taste of curry is just delicious, licious sausage
delicious better rice.
Speaker 3 (07:46):
See no potato. I do them with potato, okay, because
who doesn't love a banger's and mash. But let's just
level up and make the sauce a little bit more fancy.
Speaker 2 (07:55):
So was yours like the curried sausage was served on
potato or besides.
Speaker 3 (08:00):
Beside potato, the sauce was never done well. So again,
like I think my boomer parents were very afraid of flavor.
So I feel like Mum maybe used like half of
the packet mix or something that just she was like,
do you know what, let's it's a bit too fancy here,
so let's just rein it back. But now when I
make it, I do. It's a packet mix, like just
(08:22):
one of those continental yes, and it's just one of
those things like it's it's like a comfort meal. It is.
Speaker 1 (08:28):
It's very wintery as well. It's a little bit spicy, a.
Speaker 2 (08:31):
Little bit like warming owls always tasted very powdery, and
I think my parents went ot with the curry powder.
And I still remember that curry powder was in a
yellow yes, you know the one I'm talking about it.
Speaker 3 (08:46):
It's like you can still buy it. I do, unlike
my parents. It didn't expire twenty years ago, so it's
actually fresh and you can.
Speaker 2 (08:55):
Buy no wonder we all have like se bow and
like unexplained gastro issues now and then my fifth one,
which was very very common, was spaghetti bolonnes and.
Speaker 1 (09:07):
I still fuck that up.
Speaker 2 (09:09):
I love spaghetti bolonnaise, but now like back then, ours
was just beef mints, a dolemeo tomato sauce thrown in there.
Maybe if mum was feeling fancy, she'd put in a
tin of tomatoes, mix them in, and then she'd always
double in the pasta like sometimes we had bows, sometimes
(09:31):
we had spirals. Sometimes. Yeah, my favorite was the bow
tie pasta. I love the bow type past We never
actually had spaghetti with our spaghetti boonnes. We only ever
had pasta with it. Oh, I remember that pasta that
was like the different colored pastas. There was like a
green one and orange one and white one. I can
actually taste that right now.
Speaker 3 (09:50):
See, you had a way more flavorsome mealace than what
I did. I had very bad spaghetti flooring. Probably undercook
not al dente, just undercooked or well overcooked, no flavor,
just overcooked mints. My spaghetti now is very different, and
(10:12):
I'm the same as you. I don't make it with spaghetti.
I make it with like fun different past it.
Speaker 2 (10:16):
But I bet you when you make it you now
put vegetables in the mince like I do, grating zucchini
and carrots and mushrooms and putting all that stuff in there.
Speaker 3 (10:24):
Not like crazy Town because my son has like eagle eyes,
he will find it and be like, there's something healthy
in here, there's something nutritious. But yes, I do do that.
Speaker 2 (10:35):
Yes, okay, talk me through what your dinner rotations were
when you were growing up.
Speaker 3 (10:40):
Do you know what I was thinking about this, because
obviously we'd had this discussion of how we went through
our trauma together, and I feel like a lot of
millennials where we've put it in the back of our brains,
we've like buried it. Right, So curried sausages, yes, the
apricot chicken just no tuna morna. But my mum would
(11:01):
make this very random rice dish which she it had
like chicken and probably a cream of chicken soup something
something along those lines, but chicken removed all the other flavor,
so that was very aggressive. But we were very overcooked
steak and bland cooked in the boiled I guess you
could say vegetables, you're very much a meat and three
(11:24):
veged fani free vege, zero flavor, zero seasoning, overcooked, overdone.
You would chip a tooth trying to eat a steak
that our parents cooked in the day. Like it was
not a medium, it was not a it was past
well done. Yes, yeah, it was like just literally and
I think that's probably why my brother and I both
(11:46):
had braces, because you know, we were just munching away
on those steaks.
Speaker 2 (11:50):
I actually think this is why I don't eat red meat. Really,
I don't eat red meat. I don't like red meat.
And in hindsight, I'm actually having this very live epiphany
right now, in this very ruminous conversation that I don't, yeah,
I don't eat red meat. And it could be because
it was so goddamn tough and so chewy that when
we were served like a steak or a beef stroggen
(12:11):
off or something, that steak was so cooked it was
essentially a piece of leather. Like it was becoming a
leather bag or a shoe or something by that I could.
Speaker 3 (12:19):
Have worn it.
Speaker 2 (12:20):
It could have I mean, in your mom's defense, I
think that building a meal based on meat and three
of edge is a very healthy, convenient way to build
a nutritious meal. Yes, perhaps a little more focus on
the cooking aspect.
Speaker 3 (12:37):
I just feel like we could have, you know, sprinkled
some salt. We could have used pepper, We could have
you know, really just ventured out, but we didn't.
Speaker 1 (12:46):
Will you like to believe that salt was really really
bad for you? Because I was petrified of salt.
Speaker 2 (12:51):
I think until I was about I'm not even lying
twenty five, I would not put salt on anything. And
now I'm like, salt bamy up, Like I am ringing
that straight into my mouth.
Speaker 1 (13:00):
I cannot get enough of salt.
Speaker 2 (13:02):
Yep.
Speaker 3 (13:03):
But it's the same as like I did not dry
salmon until I was in my probably mid twenties.
Speaker 1 (13:09):
Or had salmon growing up.
Speaker 3 (13:11):
Please not a fish inside. We didn't have fish fingers.
Oh I'm in that.
Speaker 2 (13:15):
Yeah?
Speaker 1 (13:17):
Is that actually fish? I think that's actually.
Speaker 3 (13:22):
It's one of those things where you like, I feel
like we do this with boomers a lot where we're like,
you did the best with what you had at the
time and what you knew.
Speaker 1 (13:31):
But then do you worry that old kids are ever
going to say that to you?
Speaker 2 (13:34):
Oh?
Speaker 3 (13:35):
Possibly. And it's funny though, because my kids will sometimes
eat something and be like, oh, this is spicy. I'm like, oh, duh,
that's that's pe pepper.
Speaker 1 (13:45):
That's actually pepper flavor.
Speaker 3 (13:46):
Yeah, that's that's good for you. And my eldest is like, oh,
I'm gonna, you know, get really adventurous this seasoning. But
then she's like, oh, no, pepper on my steak. I'm like, dol,
you got to have something. Come on, yeah, come on now.
Speaker 1 (13:58):
Yeah.
Speaker 3 (13:58):
But you know, we're slowly weaning it into the diet.
I think, you know, Archer didn't eat meat until like
about a year ago, and I'll have it on the
record that the way I cooked meat is actually delicious.
It was just him being a terrorist, because that's what kings.
Speaker 2 (14:12):
I mean.
Speaker 1 (14:13):
They're also very young, so I feel like they've got
a lot of time. Yes.
Speaker 2 (14:17):
The other thing that I did was I combed through
the comment section to find what the most commented meals
were that weren't on my particular rotation, but these were
very heavily commented. The first one was corned beef. I
never had corned beef. We want a corn beef family,
(14:37):
and I actually had to.
Speaker 1 (14:38):
Google what this was. It's boiled.
Speaker 2 (14:41):
Yes, it looks like a little lamb roast, but in
a boil pot.
Speaker 3 (14:45):
People still make this, and you know, great if that's
what you like. But I had it at a friend's
house once with I don't know if this is on
your list, coliflower with cheese sauce, and my family was
not that fancy, right, And when I say fancy, you know,
just general flavor and texture. My mind was blown. I was, wow,
(15:05):
what is this weird situation? Didn't like it? Now, I'm like, well,
that was probably quite ahead of.
Speaker 2 (15:12):
The time, so them wasn't that the worst thing about
going to a friend's house. I was like, if they
ate differently to you, it was like, how am I
going to do this without looking rude? But like, I
don't want to eat what's on my plate right now, And.
Speaker 3 (15:24):
You had to suck it up and just eat someone
and hope you'd get offered a snack later.
Speaker 1 (15:28):
Or that you could just call your mum and be
like I'm sick.
Speaker 2 (15:31):
You up.
Speaker 3 (15:32):
I had some song.
Speaker 2 (15:35):
Another one I put in the same category because I
don't know what the difference is is silver side? Oh,
I feel like that's also some kind of boiled meat.
Speaker 3 (15:44):
I thought it was the same thing.
Speaker 2 (15:45):
Yeah, okay, maybe it is, maybe makes a different name. Okay,
this one took me back because we had it once
or twice. But this is highly commented. The bloody chow mean. No,
we never did that with the magi noodles through it. No,
it was like chicken mince with it was kind of
like sanchoi boo, but with the two minute and noodles
(16:05):
through it. Oh, I know it's They still sell those
like the packets. Yeah, it was a classic. But everybody,
oh my god, hot off about the chow mean.
Speaker 3 (16:15):
I feel like I could have double it in a
bit of chow me.
Speaker 1 (16:17):
I feel like I could double in a bit of
chow me now.
Speaker 3 (16:19):
Yeah, same, I love me and I love me some
too minut noodles.
Speaker 2 (16:23):
Right.
Speaker 1 (16:24):
The next one was chops.
Speaker 3 (16:27):
Oh okay everyone.
Speaker 2 (16:29):
Yeah, pad yeah fucking there were always lamb chops or
pork chops.
Speaker 3 (16:33):
Pork chops in my house.
Speaker 2 (16:35):
I have not eaten a single chop as an adult,
I don't think I've eaten a chop. The word chop,
it's say chopping chop, please, I like it. It's like
a chop chop. I feel like people only eat chops
when their kids are starting solids, because you see babies
like chewing on the chops, or I guess it is
(16:55):
just an easy form of protein to give to children
because they like chops.
Speaker 3 (17:00):
Yeah, I think nobody's really eating lamb chops because hashag
cozy lip.
Speaker 1 (17:05):
They're so bloody expense.
Speaker 3 (17:07):
And when my kids were starting to eat them, I
would go in and buy one chop from the book
because I'm like, sorry, was yeah, that's got to rash
them fifty three dollars for that one chop and they
just fleeing around. But you know, but I feel like, no,
I'm more inclined to buy like the little pork steaks
(17:28):
if they get anything I don't.
Speaker 1 (17:29):
I'm like a rissole or something, the point of the bone.
I don't get it.
Speaker 3 (17:33):
But we ate them a lot, so much, and again.
Speaker 2 (17:37):
Overcooked, overcooked, so overcooked, and the fat layer around the outside. Okay,
the next one was some kind of chicken tonight jar chicken,
and the most common ones were buttered chicken, honey mustard chicken,
(18:00):
or sweet and sour.
Speaker 1 (18:01):
Chicken, Sweet and sour.
Speaker 2 (18:04):
Apri chicken was probably either a candor or a Chicken Tonight,
but everybody had a chicken jar dish.
Speaker 1 (18:12):
Yep on high rotation.
Speaker 3 (18:13):
Did you just get a flashback though, of those Chicken
Tonight ads?
Speaker 2 (18:16):
Yes, like beer, like chicken tonite, like chicken tonite.
Speaker 3 (18:21):
That is key marketing and I'm sorry, but nobody doesn't
like that anyway.
Speaker 1 (18:24):
They don't. But I think Chicken Tonight is still a thing.
Speaker 3 (18:27):
I'm pretty confident it is.
Speaker 1 (18:29):
Well, I'm definitely certain that cantong is still a thing.
Speaker 2 (18:31):
And I'm definitely definitely certain that the Continental packets are
still a thing.
Speaker 1 (18:35):
Yes they are.
Speaker 3 (18:36):
I feel like they've leveled up since back in the day.
I'm not sure about Chicken Tonight. I feel like maybe
they're still riding that.
Speaker 1 (18:44):
Wave of that and way we remembered it.
Speaker 2 (18:50):
Honey mustard chicken is an interesting one because that to
me sounds delicious. We never had honey mustard chicken, but
I love fuck me up with mustard. It's one of
my favorite condiments. Like, I love it. I used to
at one of my jobs. I apped a squeezy jar
of mustard in my draw because I was like, I
could put it on my breakfast, I could put it
(19:12):
on my lunch.
Speaker 1 (19:12):
Like I am a girl who loves.
Speaker 3 (19:14):
Mustard, like American mustard or like Djon mustard. Well this
is a different This was Djon mustard. Okay, you're fancy gal.
Speaker 1 (19:21):
Yeah, but I probably shouldn't have kept that in a draw.
Speaker 3 (19:24):
I mean, I think there's worse things. And put on
your chicken so apro got chicken jar maybe? Do you
know what?
Speaker 1 (19:35):
Though?
Speaker 3 (19:35):
I'm with you, but I am a hoe for a
honey mustard. So give me the dijon, squeeze it in
a bit of honey, mixed it in. She's fancy, she's
basically a chef. Literally, Yeah, like that to me sounds
like a delicious meal. Chicken.
Speaker 1 (19:49):
Is any chicken that was from Lenons?
Speaker 3 (19:54):
Oh oh yeah, but I feel like that's quite fancy.
Speaker 1 (19:57):
Is that a thing still?
Speaker 3 (19:59):
Lennards or Linons? Chicken shop, Chicken Shop Lends is still
a thing?
Speaker 2 (20:05):
Is it?
Speaker 1 (20:05):
Is that the chicken troll? Yeah, it's like the butchher Yeah, Leonards,
but for chicken?
Speaker 3 (20:08):
Yeah yeah?
Speaker 1 (20:09):
Is it just for chicken?
Speaker 3 (20:10):
I think so I'm pretty confident.
Speaker 2 (20:15):
Oh yeah, because I remember there was like little chicken
parcels that were wrapped in fancy We never but my
grandma used to get us these.
Speaker 1 (20:24):
I mean, this is gonna make me sound saying it
out loud. I've never thought about this, but she.
Speaker 2 (20:26):
Used to get us these tiny little chicken drumsticks, which
now I think about it, I think they were little chicks.
Oh no, like they were tiny little drumsticks.
Speaker 3 (20:37):
Oh god, that's like that's full Hunger Games fives. She
was going into the fancy chicken shop.
Speaker 2 (20:47):
The last one was a lot of people had either
chicken Kiev or chicken parmagana.
Speaker 1 (20:52):
I don't know again what chicken Kiev is really?
Speaker 2 (20:56):
No?
Speaker 3 (20:56):
Have you never had one? No? Okay, so we did,
not from the chicken troll, but not from Lenet, not
from Lennard's. Okay, I'm going to go there after here
treat my children so they don't have this trauma when
they grow up. You can still get them in Woolworth
in the like any supermarket steggles, I think it is.
They do it in the frozen section and it is
(21:17):
chicken breast and you've got the garlic sauce. In the
middle and then it's like crumped on the outside. But
you have to be really careful and make sure that
the chicken is cooked because it can be really hard.
Speaker 1 (21:28):
Yeah it is. You cook it in the oven.
Speaker 3 (21:30):
Yeah, you cook it in the oven. I think you
can do it on the pan and stuff, and I'm
sure you'll do it in the air for right now. Yeah,
you know, air friers obviously weren't a thing back in
the nineties. They were, well, they probably still things. But yeah,
it's actually I don't mind a bit of chicken kip. Yeah,
it's a pretty good take.
Speaker 1 (21:46):
You can get around. I'm just scared of cooking chicken
in general because I'm like, is it cooked?
Speaker 2 (21:50):
Is it not? Yeah?
Speaker 3 (21:51):
And I do find I have made it a couple
of times, like not for a very long time. But
you cut it and you're.
Speaker 2 (21:56):
Like, oh that's yeah, that's maybe still a bit alive.
Speaker 1 (22:00):
We clocking it.
Speaker 3 (22:02):
Yeah.
Speaker 2 (22:02):
We didn't have chicken palmis or chicken kebs growing up.
Speaker 1 (22:06):
But when I moved out of home. I moved out
of home very young.
Speaker 2 (22:08):
I was seventeen when I moved at home, and I
was living with some housemates and one of them he
used to make chicken parmesana, but he'd call it chicken
pajamas because we would just get like a pre crumb
chicken shntzle, put some tomato paste on it, a bit
of bacon, some cheese, and put it in the oven.
And that was like our staple. Like we ate that
(22:30):
so often. I felt like that was bougie as shit. Yeah,
but like that wasn't Yeah, it wasn't something we ate
when we were younger. Yeah, that way, like we're moving
on another. But then it's just so funny when you
look at what we eat now. It's like we're eating
the viral cottage cheese and potato and mince bowls.
Speaker 1 (22:48):
We're eating the Butha bowls.
Speaker 2 (22:50):
We're eating, Like, I really appreciate how into fiber and
plant diversity and everything like people are now. So I'm
just keen to know what are some of like your
go tos that you make for your kids.
Speaker 1 (23:02):
Now.
Speaker 3 (23:03):
I feel like we again, it depends on your child,
because Archer has truly just come out of the big,
really picky eater phase. So for a long period of time,
the only thing I could get him to eat was
veggiemid on toast and a bit of cheese. So this
he's five. It's been a long haul, you know. But
(23:24):
we do sushi bowls a lot, and just a variation right,
so like rice, but actually got a came out rice cooker,
so it's cooked perfection, thank you very much. My kids
are not getting the slop that I used to get.
Speaker 2 (23:38):
Imagine having a sushi bowl as a fucking child, like
are you okay?
Speaker 3 (23:44):
But it's not like not fancy. It's literally just like
rice and then some kind of meat. We do salmon
usually once a week because you know, all of the
education around how good it is, and then some avocado
and cucumber, so like it's very basic. And then sometimes
I'll put in other veggies and whatnot and then smothered
(24:06):
in QP because that's and don't tell me what's in it.
I don't care. I don't you know. I've got a
sushi bowl. It's healthy, okay. So that's on high rotation
because it's easy. Past is a big one in our
house because it's easy. Is it' spaghetti BOONEI though sometimes
and then other times it's like pesto, So like a
(24:26):
pesto mix with some cream and then some chicken and stuff.
In there and yeah, like they're the big ones. And
then we will still do sausages, not always curried.
Speaker 2 (24:36):
We're not always that school met, but like a meat
and veg is like a totally okay, this is what
else I want to say, because I did have a
little section prepared that was like common millennial dinner rotation
meal sides. Oh, mashed potato was like the top. Yes,
Like I don't think I ever in my childhood ate
(24:58):
potato once that wasn't mashed yeap, what.
Speaker 3 (25:01):
Was it good? Because mine wasn't. I don't think my
mum added but again I'm sorry.
Speaker 2 (25:08):
I think was trim milk and boiled potatoes mashed together.
No salt, yeah, no nothing nothing, No gravy, no nothing.
Speaker 3 (25:17):
It was bland, chunky, was chunky, it was there was
not enough milk and there was no butter.
Speaker 1 (25:23):
Yeah yeah, yeah yeah.
Speaker 3 (25:24):
I still rotate a bit of mashed potato, but my
kids don't love it. They prefer roast potato, like just
put in the oven or the air fry because then
I'm like, oh, and you know square chips, I put
it in that way, yeah, and then they'll eat it. Yeah.
Speaker 2 (25:40):
The other things I had were this really took me back.
I had to google the packet Continental Alfredo.
Speaker 1 (25:48):
Or stop it.
Speaker 2 (25:48):
I love that and I still love that so good. Yes,
but that was like a special treat. That was like
a very special treat where you'd had that on the
side of like probably like a meat and three vegged
kind of situation.
Speaker 1 (26:00):
But if it was like if you had a friend
over or something. Yes, and it was like.
Speaker 2 (26:03):
Fancy or also the Continental basics creamy bacon cabanara.
Speaker 3 (26:08):
Yes, very You know what I still love doing with
that Elfredo is putting avocado, tomato and cheese through it,
salt and pepper.
Speaker 2 (26:19):
It slaps, it absolutely slaps. Okay, yeah, yeah, fancy cow delicious.
I also have just to finish a little quick fire
around what was the first dinner you cooked for yourself?
Oh my god, Oh mine was spaghetti bolonn A's. That
was like probably the one, like I really took that
(26:42):
from my mum and I ran with it.
Speaker 3 (26:44):
No, I do remember. It was a THISA made me
sound really dainty chicken and cashew stir fry because I
made it in hospitality at school, so it was the
only thing I knew how to make. And I have
no doubt the rice was shit house, but yes, because
I had to make it for one of my assassins
in hospitality.
Speaker 2 (27:05):
So wow, I remember the only thing I remember making
in hospitality was jacket potatoes.
Speaker 1 (27:12):
But yeah, I remember making.
Speaker 2 (27:14):
Them for my family after and they were inedible because
it was they told us to mix the mints with
half tomato sauce half barbecue sauce and just shove that
in the potato.
Speaker 1 (27:26):
Was it like a relief teacher.
Speaker 2 (27:28):
I don't think she had qualifications. I've not, Yeah, I
don't know. Yeah, anyway, what is your lazy girl dinner now?
Speaker 3 (27:37):
Or when the kids are around, or when the kids
aren't around whenever I don't feel like cooking for the
kid's pasta like an energy sauce, like great literally pasta,
and one of those sun dried tomato ones.
Speaker 2 (27:51):
They slap they're great, So it gus like legos or whatever.
Speaker 1 (27:55):
Yeah, I know the ones you're talking about.
Speaker 2 (27:56):
I mean that's one like up on me because my
lazy girl is getting fish.
Speaker 3 (27:59):
Well.
Speaker 2 (28:00):
I like, I don't have kids, though, so I don't
have to cook.
Speaker 1 (28:03):
Anything, you know what I mean?
Speaker 2 (28:04):
Like my idea of actually not even having to press
a button on the microphone just a button.
Speaker 1 (28:10):
Or a frou pro pizza.
Speaker 3 (28:12):
Oh yeah, and sometimes sorry, like I'm I know we're
all about like sodium, but noodles.
Speaker 2 (28:19):
My kids will eat noodles, noodles and I love a
two minute noodles. Actually I'm a bit fancier. I love
a mega ring.
Speaker 1 (28:26):
Or a cup of soup.
Speaker 2 (28:27):
How good I smashed cup of soups.
Speaker 1 (28:33):
What is one thing you ate as a kid that
you would never feed your children?
Speaker 3 (28:37):
Now? Majority of what I add.
Speaker 1 (28:40):
As a kid.
Speaker 3 (28:42):
Not Look again, they were doing the best that they could,
but just so like no, my kids wouldn't eat it,
like there's no flavor, and it's like it was always
just drowned in like water or over cooked. So you know,
I mean I turned out Okay.
Speaker 1 (28:57):
You turned out great. My twitch going to the doctor.
Mine is devon.
Speaker 2 (29:03):
We used to have devon and tomato sauce sandwiches at request.
Might I say that used to be my favorite thing
to eat as a child, Fresh white bread with devon
and tomato sauce on it as a sandwich, and my
mom wouldn't let us eat it, but my dad did.
So when we say it at my dad's house, he
used to make us devon and tomato sauce sandwiches. And
I don't know if anyone has ever had a dog
where you fed them that fucking roll, that like meat roll.
(29:26):
But that is what Devon looks like, That's what Devon
smells like. It's what Devon tastes like. I can actually feel, smell, taste,
the experience of my teeth sinking into a Devon sandwich,
Like that's how common it was.
Speaker 1 (29:40):
I would not even feed Devon to my dog. I wouldn't.
Speaker 3 (29:43):
I feel like there's a part of you that's kind
of enjoying it though, Like if I had a Devon
sandwich right now, would.
Speaker 1 (29:47):
You take a bite? Yeah?
Speaker 2 (29:48):
Like, am I reacting too much that I'm actually like
trying to cover.
Speaker 3 (29:51):
Up what I like to? Actually I feel like a
steaky Devon? Am I going to catch you in the
car park? Like smash in Devon? Honestly? Though?
Speaker 2 (30:00):
Like, Yeah, it's very very descriptive, very descriptive. And then one,
what is one thing your kids eat now that you're
secretly jealous of.
Speaker 3 (30:10):
Everything? Yeah, sushi bars, like fudgetables, salmon, avocado. I had
never had avocado until I went to a friend's house
when I was in high school. Never My parents never
bought avocado, and I was like, actually, this is so fancy.
Speaker 1 (30:25):
It wasn't common when we were young, was it.
Speaker 2 (30:28):
Like now, it's one of the first things that when
you're doing baby led weaning, it's one of the first
things you give to the kids. I tried it for
the first time in I went to a very progressive
primary like Kindie. Lots of stories about this. My teacher
had a glass eye. That's a different story altogether.
Speaker 3 (30:42):
It's very relevant.
Speaker 2 (30:43):
Yeah, that is such a boomer thing to say, Absolutely
no relevance to the story.
Speaker 1 (30:49):
And she was single.
Speaker 2 (30:50):
By the way, she was actually lesbian.
Speaker 3 (30:54):
Yeah, oh god, you definitely should have that if you
were a boomer. I'm not judging, but she dated women,
and she was a woman.
Speaker 2 (31:04):
We did a little segment in preschool where they blindfolded
us and they put a food into our mouth and
then after we swallowed it, they tell us what it was.
Speaker 1 (31:16):
And that's how I tasted. Like that would not fly
now with like the peanut allergies that like, that would
definitely not fly now.
Speaker 2 (31:22):
But that's the first time I tasted avocado, and I
hated it.
Speaker 3 (31:26):
Yeah, because it is a bit shit on its own
and it wasn't an't.
Speaker 2 (31:30):
I think it was a shepherd. It was wet, it
was on a toothpick. It was like not a good experience.
And so I did not eat avocado again. I would
probably say until late high school when my mom started
making like salad sandwiches with avocado on the sandwiches.
Speaker 3 (31:44):
Delicious. Yeah, well, at least she had that going for it.
Speaker 2 (31:48):
So what's for dinner tonight? Probably might feel that chip tonight. Yeah,
I feel like I'm going to go and throl. Actually,
what is for dinner tonight? Yeah, I'm going to sound
like a waker. Salmon sushi bowls, Yeah, with.
Speaker 3 (32:06):
A shipload of CUPI hashtag kells
Speaker 2 (32:16):
Mhm.
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