🍝 We Try Salted Caramel Latte Pasta!

It's that time of the week again... TIKTOK TUCKER!

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Episode Transcript

Speaker 1 (00:10):
My Heart podcasts, hear more Gold one on one point
seven podcasts, playlists and listen live on the Free iHeart
app Er and Amanda jam.

Speaker 2 (00:20):
Nation TikTok Taker. We made food from TikTok and eat it.
What do we got today? Love? Well?

Speaker 1 (00:26):
Salted caramel latte is how this recipe begins. That sounds great,
doesn't it. That's what you say, yes, yeah, but it's
salted caramel latte.

Speaker 2 (00:34):
Pasta. I've taken the liberty of star paster or noodles.
It's spaghetti. How white bridd are you that you don't
recognize spaghetti like noodles like Tim in the noodles. No,
it's not look take that is that angel hair? It's
just normal spaghetti. What would you rather spaghetti for hair?
Or a different co host? So what happens to me?
I'll get Osha Ginsburg and Craig McLaughlin. You'd love working

(00:57):
with them. I'll be out.

Speaker 1 (00:58):
So let's have a look here. So we've got our
pasta that is already heated up. I've cooked the pasta.
What I add now is caramel latte. This is one
of those recipes, as I said, could be hideous, but
I think it might be delicious. So we've got pasta.
I'm pouring in some caramel latte. We don't want it
to be completely I'm saying that that's oat milk because
it smells like oat milk. I don't know it's caramel latte.

(01:23):
That's what we need, caramel iced latte. So that's in there.
I'm cooking that through. Well what I add, now, yes,
it's not hot. I'm hitting it in saucepan here, So
why is it the heat? I'm just following the recipe. Brendan,
take it up with mister TikTok.

Speaker 2 (01:39):
Hello, mister TikTok, I've got a question.

Speaker 1 (01:41):
So we add the caramelized latte to a bowler cook
past and we bring this to the boil.

Speaker 2 (01:45):
That's what's happening there. I also add, what are you saying? Well,
why is it? Why make it cold and then you're
going to boil it. I'm just following the recipe. Have
I got deja vous?

Speaker 1 (01:58):
And now what happens is I ad a big squirt
of caramel sauce, ready.

Speaker 2 (02:03):
Thick and rich, just like you. That's right, you know?
Oh it went on his shirt? What a shame? All right?

Speaker 1 (02:13):
So I've put some caramel sauce in there. Actually, that
has got a bit more caramel sauce, and I'll put
in I put a little bit more caramel sauce in.

Speaker 2 (02:21):
Here we go. I have to lick myself, team cat.

Speaker 1 (02:25):
So we've got pasta, We've got iced late caramelized latte.

Speaker 2 (02:30):
I've added some caramel sauce.

Speaker 1 (02:32):
This is where it gets interesting because I now add salt.

Speaker 2 (02:36):
This is why I think it could be tasty. I
think it's salty enough in here. I'm adding some salt,
quite a substantial amount. I'm getting older. I don't get
it well in my heart, I don't want to die.
I'll keep going, shall I some salt?

Speaker 1 (02:55):
And now I'm going to add a couple of slices
on the top of packaged cheese and that's going to
melt into it. Does sound unusual, doesn't it. So let's
talk about what we've got. We've got pasta, We've got
iced caramel latte, have caramel sauce, we have salt. We
have packaged cheese that's going to be melted through it.

Speaker 2 (03:17):
And a cup of SaaS.

Speaker 1 (03:18):
And a cup of SaaS, and this is going to
come to the boil. I'm going to stir it and
it'll get thick and then we are going to eat it.

Speaker 2 (03:27):
What are we eating today?

Speaker 1 (03:28):
This is one It's salted caramel latte pasta. It's an
Asian dish. So let's see what we think We've got
cooked pasta. I've added caramel ice latte to it, salt,
and some cheese that I've just put on the top
that has melted through before I serve it. It says
to give a little bit more of the caramel sauce
and not the squirt of that.

Speaker 2 (03:49):
And where you laughing? Get your apron looks like you
have a little I've knotted my shirt in the front.
So if you're seeing, is there something we don't know about?
Let's have a looking.

Speaker 1 (04:00):
I'm putting some salt in because I'm putting quite a
bit of sots. I think it needs a bit more. Okay,
time now all that in to serve it up and
eat it?

Speaker 2 (04:11):
Are you ready? Three bolts?

Speaker 1 (04:15):
Yep? I'm going to get it with these tongs. Sorry,
this isn't how they do it on those shows where
they spiral it and make it look pretty.

Speaker 2 (04:23):
Brian, that's for you, whether you like it or not. Mates,
quit your.

Speaker 1 (04:28):
Engine Brendan, here's yours.

Speaker 2 (04:33):
That I'm watching my waistline.

Speaker 1 (04:35):
You're the only one here you go. That's you, and
now one for me. Ye, don't eat it yet. I've
just slapped it in the bowl. I've done nothing fancy. Okay, okay,
on the count of three, salted caramel at a pasta ice.

Speaker 2 (04:49):
Sorry about that? Go for it? Here we go.

Speaker 1 (04:55):
Hmm, it's too sweet for me. It doesn't know what
it wants to. But there's too much caramel, too much
caramel sauce in there. Brian, what do you think.

Speaker 2 (05:05):
I don't like Yeah, it's wasteful. M m yeah, I
don't like it.

Speaker 1 (05:11):
It's it's it's it's not salty enough and it's not
sweet enough.

Speaker 2 (05:15):
It's somewhere in between. Don't waste your time. Roll the outro,
you angry start that.

Speaker 1 (05:21):
You do it with a fancy The moldy bacteria invested
slab of meat just fall off the results.

Speaker 2 (05:30):
I wouldn't say that to my dog. Right on