November 6, 2024 • 9 mins
It's that time of the week again... TIKTOK TUCKER!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Do you angry? Start? What you do? That you do?
Speaker 2 (00:03):
That's a fancy The moldy, bacteria infested slab of meat
fall off.
Speaker 3 (00:09):
The gets results too much, tends to.
Speaker 1 (00:13):
Give your diary. This one is called Grandma's one pan steak.
A lot of stuff gets put on top of a
lot of other stuff and it goes into the oven.
That's all I can tell you. So let's start with
what we've got. I saw this on TikTok just the
other day. First of all, I open up two cans
of baked beans.
Speaker 3 (00:30):
Can okay, do you want to hang with that?
Speaker 1 (00:33):
One's been opened already. This is the other one, and
then I'm going to lick it. I love baked beans,
but you don't want to cut your tongue on.
Speaker 3 (00:41):
That lid, so you might not be able to talk.
Speaker 1 (00:44):
I have to upend these into the tray.
Speaker 3 (00:46):
How do you do that?
Speaker 1 (00:47):
I'm going to put a bit of cardboard.
Speaker 3 (00:48):
Underneath the sanitize that cardboard.
Speaker 1 (00:52):
No have you? There we go, two baked bean tins
go in and when.
Speaker 3 (00:57):
Do you pull the cardboard out?
Speaker 1 (00:59):
I'll do that now, should I? All right? Yeah, let's
do that now? Okay? So I don't have a bin yeah,
i'll take.
Speaker 3 (01:10):
I'll be your little laugh.
Speaker 1 (01:11):
There we go. So two tins of baked beans have
been up ended. That's messy already on top of this
or around these.
Speaker 3 (01:21):
So you've got two tins up ended in an aluminum tray.
Speaker 1 (01:25):
Yes, so around that, I'm going to put sliced potato.
I'm going to put this all.
Speaker 3 (01:30):
Around you slice these earlier, so.
Speaker 1 (01:34):
They all go around the tins of baked beans. I
hope you can hear me, because Brendan's holged my microphone.
Speaker 3 (01:39):
No, I'm just guarding.
Speaker 1 (01:41):
So the potato goes there. And now weirdly on top
of that, yep, we put powdered potato with sprinkled deb
on top of the actual potato.
Speaker 3 (01:50):
Reminds me of Scouts that we needed all the time.
Speaker 1 (01:53):
When deb join.
Speaker 3 (01:56):
O kay l or a breakout the deb brown, we'd
all enjoy the dead.
Speaker 1 (02:01):
Okay, So we've now got baked beans that's still in
the tin up ended. We've got potato and mashed what's
it called dead mashed like dehydrated potato. Now I add
some onion around there. Hang on, yes, I add all
of this onion. No, hang on, do I put the
meat in now? Let's put the meat in. So there's
(02:22):
two big steaks that go in and around the tins
of baked beans.
Speaker 3 (02:26):
Steaks are high.
Speaker 1 (02:28):
Look at that. I'm folding a steak over the baked beans.
Speaker 3 (02:30):
You're putting it over the tin.
Speaker 1 (02:32):
Putting it over the tin. Let's see if this one's
got a hole in it. Let's put can you cut up?
Speaker 3 (02:36):
Let's just rip a hole in this morning meat.
Speaker 1 (02:39):
I feel like a cave person. Come on, this is disgusting.
All right, So that there's two big steaks. This is
how I saw this on TikTok.
Speaker 3 (02:53):
Now on top of it, a woman put glue in
a hair. Are you doing that?
Speaker 2 (02:56):
All right?
Speaker 1 (02:56):
Now, I'm putting some chopped onion all around this. I'm
putting some chopped capsican all around this. And then I'm
also going to do this, so youre ready, I'm going
what's the order of events? I sprinkle some chicken salt. Yep,
don't have any of that. Then I spring oh, here
we are chicken salt.
Speaker 3 (03:15):
And that container that says chicken salt, No, that's.
Speaker 1 (03:20):
You pull your own, okay, So put chicken salt all there.
Then I also put some wish to shear sauce.
Speaker 3 (03:28):
It's hard to say.
Speaker 1 (03:30):
I don't have any trouble.
Speaker 3 (03:31):
How about you wish to sear sauce.
Speaker 1 (03:33):
We poursh to shear sauce.
Speaker 3 (03:35):
People say war Chester sauce.
Speaker 1 (03:36):
No one says that I put that on maple syrup.
I put maple syrup. Maple syrup, yes, maple syrup. So
we've got cripes. We've got potato, dead mashed potato, just
dry on top. What's that maple syrup. We've got chicken salt.
We've got wish to shar. Maybe it needs another bit
more of woosh to share. Now, next is a bit weird.
(03:59):
What you do is we've got some milk, and into that,
I'm going to put some powdered cheese. This is like
from macaroni packets and things. Can you pour those in there?
There's one? I want two of them. Two of them
in there? Please, No, he's making a mess. And how
(04:20):
about that one? And then we put the lid on
that and shake it. The chef stinking up a storm,
isn't it? That cheese smells a bit like vomit. Okay,
that'll do. And now I shake that up. So that's
in milk. We shake that smells like someone's spewed on
my desk. Did have a big night at cold plate.
(04:41):
Now I pour this, I pull this all over it.
It's foul, isn't it. And then on top of this
of this, I put some sliced butter.
Speaker 3 (04:56):
Big slash, that's a lot.
Speaker 1 (04:59):
This is what they did. This is what they did.
Speaker 3 (05:04):
Crack the salong a bit.
Speaker 1 (05:05):
Oh, it was all stuck together. There we go. Look,
big slabs of butter. And what happens? Now let's recap
what we Oh, now I've got to take the tins off.
Look at this.
Speaker 3 (05:16):
Stop.
Speaker 1 (05:16):
Okay. Now I'm going to take like a magic trick.
I'm going to remove the tins of baked beans.
Speaker 3 (05:24):
This is magic.
Speaker 1 (05:26):
My hands are greasy. You're going to have to do
it like macaroni in the pot and the next one
you're milking that now stop, come on, stop. So this
looks dreadful. But so we've got potato dead, potato, baked beans,
(05:52):
meat wishes, shear, sauce, maple syrup, chicken salt and butter
and onion and caps. Well, we eat it raw. Now
this now goes into the oven for about forty minutes. Okay,
and then we're going to cover it with foil and
put it into the oven and see what happens.
Speaker 3 (06:08):
Stand by for that.
Speaker 1 (06:11):
Grandma's one pan steak. It's called We had baked beans, potatoes,
powdered mash, maple syrup, brown sugar, milk that was mixed
in with what did we mix the milk in? Cheese, cheese, powder, capsicum,
red onion, chicken salt, butter, wister, shear, sauce, salt. So
(06:35):
pretty much the meat has just been stewing in all
these juices and it just looks exactly as it. Imagine.
Look at that butter, it's just and the meat is red.
I'm going to just cut one piece.
Speaker 3 (06:49):
That looks pretty foul.
Speaker 1 (06:51):
Look at that looks like someone's operation. I know.
Speaker 3 (06:54):
Okay, well don't you would have to be a descriptive that.
Speaker 1 (06:57):
That bits too raw? Let's try our ar is it? Well?
Stick your head over and have a look that one's
all right? Look at this one.
Speaker 3 (07:10):
That's pornographic. You can't display that.
Speaker 1 (07:15):
I'm going to cut this piece of meat up.
Speaker 3 (07:18):
Your dad cooks that should be on only fans. That
piece of meat, Oh, look it's dreadful. I can't look
at that.
Speaker 1 (07:24):
It's just boiled. It's boiled meat. Okay, okay, we're going
to have to taste some yeah, of course. Okay, Jenna,
who's filming this is a vegetarian. It's not coating very well?
Speaker 3 (07:38):
Does it make it? Is this a gateway meal for you, Jenna?
Did you know? Jenny? And a comeback?
Speaker 1 (07:43):
All right, I'm going to also put some veggies on yours.
Look at that big seam of fat.
Speaker 3 (07:50):
Okay, we'll just do, you know, just more cutting less
you happen.
Speaker 1 (07:54):
Listen to how you speak to me. All right, there's
the potato and stuff and some beans. Yep, that one's
for you. Brendan. I'll give you a spoon and a fork.
Can you please pass that to Brendan? And Ryan? Here's yours,
(08:14):
here's yours. I'm just scoopy it. Yes you are. No,
it's not cook Come on, that meat is still alive.
Won't kill you?
Speaker 3 (08:25):
Always feed your raw food at home, is he?
Speaker 1 (08:27):
All right? Let me just get some of these juicy
bits for me. Get a potato. There's so much butter.
It's just foul, all right when I say go three
mm hmmm mmmmm mm hmmm. Yeah yeah, really no, it
(08:54):
doesn't do it for me. It's a waste of a
big piece of meat. Ryan, did you like could?
Speaker 3 (09:01):
I didn't actually have it? And that's going to rank
after taste?
Speaker 1 (09:04):
Do you think the rank after taste is all those
powdered cheeses a little like vomit and all that.
Speaker 3 (09:08):
Butters started off good and then came back terrible.
Speaker 1 (09:11):
And it'll come back even worse before too long.
Speaker 3 (09:13):
What's that other piece of meat with the whole of it?
Speaker 1 (09:15):
Hold it up again, you're ready, We'll.
Speaker 3 (09:18):
Have to pixelate that. That's a rank. Don't drip it
everywhere I put it down started serial.
Speaker 2 (09:32):
Killer, bacteria infested slab of meat fall off the fasts.
Speaker 3 (09:40):
Too much tends to give you. Don't waste your time.
As what we're saying, I think
Speaker 1 (09:44):
That's exactly what we're saying.
Do you angry? Start? What you do? That you do?
Speaker 2 (00:03):
That's a fancy The moldy, bacteria infested slab of meat
fall off.
Speaker 3 (00:09):
The gets results too much, tends to.
Speaker 1 (00:13):
Give your diary. This one is called Grandma's one pan steak.
A lot of stuff gets put on top of a
lot of other stuff and it goes into the oven.
That's all I can tell you. So let's start with
what we've got. I saw this on TikTok just the
other day. First of all, I open up two cans
of baked beans.
Speaker 3 (00:30):
Can okay, do you want to hang with that?
Speaker 1 (00:33):
One's been opened already. This is the other one, and
then I'm going to lick it. I love baked beans,
but you don't want to cut your tongue on.
Speaker 3 (00:41):
That lid, so you might not be able to talk.
Speaker 1 (00:44):
I have to upend these into the tray.
Speaker 3 (00:46):
How do you do that?
Speaker 1 (00:47):
I'm going to put a bit of cardboard.
Speaker 3 (00:48):
Underneath the sanitize that cardboard.
Speaker 1 (00:52):
No have you? There we go, two baked bean tins
go in and when.
Speaker 3 (00:57):
Do you pull the cardboard out?
Speaker 1 (00:59):
I'll do that now, should I? All right? Yeah, let's
do that now? Okay? So I don't have a bin yeah,
i'll take.
Speaker 3 (01:10):
I'll be your little laugh.
Speaker 1 (01:11):
There we go. So two tins of baked beans have
been up ended. That's messy already on top of this
or around these.
Speaker 3 (01:21):
So you've got two tins up ended in an aluminum tray.
Speaker 1 (01:25):
Yes, so around that, I'm going to put sliced potato.
I'm going to put this all.
Speaker 3 (01:30):
Around you slice these earlier, so.
Speaker 1 (01:34):
They all go around the tins of baked beans. I
hope you can hear me, because Brendan's holged my microphone.
Speaker 3 (01:39):
No, I'm just guarding.
Speaker 1 (01:41):
So the potato goes there. And now weirdly on top
of that, yep, we put powdered potato with sprinkled deb
on top of the actual potato.
Speaker 3 (01:50):
Reminds me of Scouts that we needed all the time.
Speaker 1 (01:53):
When deb join.
Speaker 3 (01:56):
O kay l or a breakout the deb brown, we'd
all enjoy the dead.
Speaker 1 (02:01):
Okay, So we've now got baked beans that's still in
the tin up ended. We've got potato and mashed what's
it called dead mashed like dehydrated potato. Now I add
some onion around there. Hang on, yes, I add all
of this onion. No, hang on, do I put the
meat in now? Let's put the meat in. So there's
(02:22):
two big steaks that go in and around the tins
of baked beans.
Speaker 3 (02:26):
Steaks are high.
Speaker 1 (02:28):
Look at that. I'm folding a steak over the baked beans.
Speaker 3 (02:30):
You're putting it over the tin.
Speaker 1 (02:32):
Putting it over the tin. Let's see if this one's
got a hole in it. Let's put can you cut up?
Speaker 3 (02:36):
Let's just rip a hole in this morning meat.
Speaker 1 (02:39):
I feel like a cave person. Come on, this is disgusting.
All right, So that there's two big steaks. This is
how I saw this on TikTok.
Speaker 3 (02:53):
Now on top of it, a woman put glue in
a hair. Are you doing that?
Speaker 2 (02:56):
All right?
Speaker 1 (02:56):
Now, I'm putting some chopped onion all around this. I'm
putting some chopped capsican all around this. And then I'm
also going to do this, so youre ready, I'm going
what's the order of events? I sprinkle some chicken salt. Yep,
don't have any of that. Then I spring oh, here
we are chicken salt.
Speaker 3 (03:15):
And that container that says chicken salt, No, that's.
Speaker 1 (03:20):
You pull your own, okay, So put chicken salt all there.
Then I also put some wish to shear sauce.
Speaker 3 (03:28):
It's hard to say.
Speaker 1 (03:30):
I don't have any trouble.
Speaker 3 (03:31):
How about you wish to sear sauce.
Speaker 1 (03:33):
We poursh to shear sauce.
Speaker 3 (03:35):
People say war Chester sauce.
Speaker 1 (03:36):
No one says that I put that on maple syrup.
I put maple syrup. Maple syrup, yes, maple syrup. So
we've got cripes. We've got potato, dead mashed potato, just
dry on top. What's that maple syrup. We've got chicken salt.
We've got wish to shar. Maybe it needs another bit
more of woosh to share. Now, next is a bit weird.
(03:59):
What you do is we've got some milk, and into that,
I'm going to put some powdered cheese. This is like
from macaroni packets and things. Can you pour those in there?
There's one? I want two of them. Two of them
in there? Please, No, he's making a mess. And how
(04:20):
about that one? And then we put the lid on
that and shake it. The chef stinking up a storm,
isn't it? That cheese smells a bit like vomit. Okay,
that'll do. And now I shake that up. So that's
in milk. We shake that smells like someone's spewed on
my desk. Did have a big night at cold plate.
(04:41):
Now I pour this, I pull this all over it.
It's foul, isn't it. And then on top of this
of this, I put some sliced butter.
Speaker 3 (04:56):
Big slash, that's a lot.
Speaker 1 (04:59):
This is what they did. This is what they did.
Speaker 3 (05:04):
Crack the salong a bit.
Speaker 1 (05:05):
Oh, it was all stuck together. There we go. Look,
big slabs of butter. And what happens? Now let's recap
what we Oh, now I've got to take the tins off.
Look at this.
Speaker 3 (05:16):
Stop.
Speaker 1 (05:16):
Okay. Now I'm going to take like a magic trick.
I'm going to remove the tins of baked beans.
Speaker 3 (05:24):
This is magic.
Speaker 1 (05:26):
My hands are greasy. You're going to have to do
it like macaroni in the pot and the next one
you're milking that now stop, come on, stop. So this
looks dreadful. But so we've got potato dead, potato, baked beans,
(05:52):
meat wishes, shear, sauce, maple syrup, chicken salt and butter
and onion and caps. Well, we eat it raw. Now
this now goes into the oven for about forty minutes. Okay,
and then we're going to cover it with foil and
put it into the oven and see what happens.
Speaker 3 (06:08):
Stand by for that.
Speaker 1 (06:11):
Grandma's one pan steak. It's called We had baked beans, potatoes,
powdered mash, maple syrup, brown sugar, milk that was mixed
in with what did we mix the milk in? Cheese, cheese, powder, capsicum,
red onion, chicken salt, butter, wister, shear, sauce, salt. So
(06:35):
pretty much the meat has just been stewing in all
these juices and it just looks exactly as it. Imagine.
Look at that butter, it's just and the meat is red.
I'm going to just cut one piece.
Speaker 3 (06:49):
That looks pretty foul.
Speaker 1 (06:51):
Look at that looks like someone's operation. I know.
Speaker 3 (06:54):
Okay, well don't you would have to be a descriptive that.
Speaker 1 (06:57):
That bits too raw? Let's try our ar is it? Well?
Stick your head over and have a look that one's
all right? Look at this one.
Speaker 3 (07:10):
That's pornographic. You can't display that.
Speaker 1 (07:15):
I'm going to cut this piece of meat up.
Speaker 3 (07:18):
Your dad cooks that should be on only fans. That
piece of meat, Oh, look it's dreadful. I can't look
at that.
Speaker 1 (07:24):
It's just boiled. It's boiled meat. Okay, okay, we're going
to have to taste some yeah, of course. Okay, Jenna,
who's filming this is a vegetarian. It's not coating very well?
Speaker 3 (07:38):
Does it make it? Is this a gateway meal for you, Jenna?
Did you know? Jenny? And a comeback?
Speaker 1 (07:43):
All right, I'm going to also put some veggies on yours.
Look at that big seam of fat.
Speaker 3 (07:50):
Okay, we'll just do, you know, just more cutting less
you happen.
Speaker 1 (07:54):
Listen to how you speak to me. All right, there's
the potato and stuff and some beans. Yep, that one's
for you. Brendan. I'll give you a spoon and a fork.
Can you please pass that to Brendan? And Ryan? Here's yours,
(08:14):
here's yours. I'm just scoopy it. Yes you are. No,
it's not cook Come on, that meat is still alive.
Won't kill you?
Speaker 3 (08:25):
Always feed your raw food at home, is he?
Speaker 1 (08:27):
All right? Let me just get some of these juicy
bits for me. Get a potato. There's so much butter.
It's just foul, all right when I say go three
mm hmmm mmmmm mm hmmm. Yeah yeah, really no, it
(08:54):
doesn't do it for me. It's a waste of a
big piece of meat. Ryan, did you like could?
Speaker 3 (09:01):
I didn't actually have it? And that's going to rank
after taste?
Speaker 1 (09:04):
Do you think the rank after taste is all those
powdered cheeses a little like vomit and all that.
Speaker 3 (09:08):
Butters started off good and then came back terrible.
Speaker 1 (09:11):
And it'll come back even worse before too long.
Speaker 3 (09:13):
What's that other piece of meat with the whole of it?
Speaker 1 (09:15):
Hold it up again, you're ready, We'll.
Speaker 3 (09:18):
Have to pixelate that. That's a rank. Don't drip it
everywhere I put it down started serial.
Speaker 2 (09:32):
Killer, bacteria infested slab of meat fall off the fasts.
Speaker 3 (09:40):
Too much tends to give you. Don't waste your time.
As what we're saying, I think
Speaker 1 (09:44):
That's exactly what we're saying.
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