February 13, 2025 • 6 mins
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's John a man cut rob. Yeah, it's John a
Man's cut.
Speaker 2 (00:09):
No ball, Yeah, what's on the cutting room floor today,
Amanda Brendan.
Speaker 1 (00:16):
You like a roast chock?
Speaker 3 (00:17):
Don't you? Cooked chick? As I do? But in our house,
I like a roast chook. I like a barbecue chicken.
Speaker 1 (00:22):
What do you call it the rotisserie chook? What do
you call it?
Speaker 3 (00:25):
Just a barbecue chicken?
Speaker 1 (00:26):
Do you call it a cooked chuk?
Speaker 3 (00:27):
Cook chuk?
Speaker 1 (00:27):
That's handbag yep, chook in a bag, chock in a bag?
Speaker 4 (00:30):
Yeah?
Speaker 1 (00:31):
What about chicken a bag in a trolley?
Speaker 5 (00:33):
Oh?
Speaker 4 (00:33):
Come on, you know do we have to do? We
have to go raking up these old graves.
Speaker 1 (00:39):
I think we do because you're still convinced you did
the right thing.
Speaker 4 (00:43):
For people that don't understand the story, let me say
the storm.
Speaker 1 (00:46):
You say you're part of the story, and I'll say
what I think.
Speaker 3 (00:49):
I'm at my local shopping center.
Speaker 5 (00:51):
I'm getting embellished every time. It was a spring day,
I was saving a baby.
Speaker 3 (00:55):
I was at my local shopping cetter.
Speaker 4 (00:58):
It was a spring day and I was earning my
shopping trolley back to the shopping trolley receptacle when I
noticed that there was a barbecue chicken hanging from the
back of the shopping trolley in front of me. I
looked around to see if anyone had left the chicken behind.
Speaker 1 (01:16):
She looked around, demos were still piping.
Speaker 4 (01:17):
Hot, and I said hello. It was an underground car park,
so it resonated throughout there. Everyone could hear my theatrically
trained was hello, someone who's left a barbecue chicken? Hello,
And a lady walking past, excuse me, ma'am, did you
leave this chicken?
Speaker 3 (01:33):
Is yes, No, I did not.
Speaker 2 (01:35):
I've never heard that part for the I want the
full story out there.
Speaker 4 (01:39):
So I inspected the chicken and on it had a
time stamp of when it had been cooked eleven.
Speaker 3 (01:49):
Twenty five and what time was at this time? It
was ten to twelve.
Speaker 4 (01:53):
So the person I presumed had just done all their
shopping put the chicken on the trolley.
Speaker 1 (01:58):
A chicken that was going to feed family for a week.
Speaker 3 (02:01):
I've hung it on the back of the week and
they've driven.
Speaker 5 (02:04):
Off and they got home, thought, oh, I've left it.
I'll race back because that's all I've got for my family.
Speaker 3 (02:08):
We're not going to make it in time.
Speaker 2 (02:09):
In time for what to get back to the chicken,
for you've taken it, and I stood around for some
time you.
Speaker 1 (02:15):
Did not, So anyway, the up shot of the.
Speaker 3 (02:19):
Lost and found I would.
Speaker 1 (02:21):
Not take it. I'd let the drama play it without me.
Speaker 4 (02:25):
Okay, what happens if you didn't take it and some
child comes up and eats the chicken and gets salmonella
and die. Well, you put it to yours because it
was still I had the time stamp, the bag was sealed.
Speaker 3 (02:36):
There was a timestam. The reason I've only got a
finite life. Do you know that salmonella I can breed
in the blink of an eye.
Speaker 5 (02:45):
Well, the reason I brought up the roast chook was
a Brisbane man is on a mission to eat an
entire o Tissey chicken every single day for a year
in search of the best roast chook in Australia.
Speaker 3 (02:55):
Will only meal which I don't know.
Speaker 5 (02:59):
He's got ten thousand followers on his Instagram. The account
is called at Daily Roast Chook. The shot of you
stealing it from one.
Speaker 1 (03:05):
Day, so that's setting back. Had to start all over again,
you know, he said, Jazz, He.
Speaker 5 (03:10):
Said that this is the perfect chook. The criteria is
juiciness is the key element. He said, no seasoning, no stuffing,
no sauces. I'm not going to be swayed by accessories.
Speaker 1 (03:20):
He said, really you.
Speaker 3 (03:22):
Know about stuffing. And I learned this I was at Christmas.
Speaker 4 (03:25):
I was making turkey on my Webber barbecue and I
was just doing a little tutorial.
Speaker 3 (03:30):
Had a cook doing it or just watching one watching
what's doing?
Speaker 5 (03:35):
Doing tutorial means you're hosting the tutorial. I thought it
was like, you know, you were watching a tutorial.
Speaker 3 (03:41):
You gotta sweat on every tintab Well.
Speaker 1 (03:43):
It makes a big difference to the suite. Okay, so
I'm watching stealing, borrowing.
Speaker 3 (03:49):
I'm watching the tutorial. And the man said, oh, you
might have knowed. So I haven't stuffed this turkey. Yeah,
I did notice that, And.
Speaker 4 (03:56):
He said it tries out the meat because all the
juices going to the center of the carcass into the.
Speaker 1 (04:02):
Cavity rather staying in the body.
Speaker 3 (04:04):
Yeah.
Speaker 4 (04:04):
Yeah, So what happens to all the bread? It acts
like a giant sponge, takes all the moisture.
Speaker 1 (04:09):
How come everyone still does the stuffing?
Speaker 4 (04:11):
Well, he said, perhaps make the stuffing on the side.
Turkey stuffing and chicken stuffing was made.
Speaker 3 (04:17):
To make the meal go around.
Speaker 4 (04:19):
It's like your shep pudding, so you don't really need
to make stuffing. And besides, I'm off bread, so it's
a win win.
Speaker 1 (04:24):
Well, I'm so happy for you.
Speaker 5 (04:25):
The reason he decided to set off on this mission,
he said, he was sitting across the table from a
friend who down six beers and ate an entire roast
chicken in one citty, and he thought it was the
funniest thing ever. Do you know this guy was he
watching you?
Speaker 3 (04:37):
I don't know if it's the funniest thing in there ever.
Speaker 1 (04:39):
Have you ever eaten one in one sitting?
Speaker 4 (04:41):
Yeah, yeah, I remember, to my great shame that was
a bit heavier back then, one hundred and twenty kilos
in fact. And I was working in Kratha, Western Australia,
and they have a place over there called Chicken Treat,
which is like our red trick or treat, no chicken treat,
and you'd go there and I did ashamedly eat a
whole chicken.
Speaker 1 (05:01):
I know someone who wants ate an entire duck, oh
heavy much.
Speaker 2 (05:07):
I've got no time for duck.
Speaker 5 (05:10):
Master Chef has made everyone think that they should be
eating duck.
Speaker 1 (05:13):
No, I don't like it, don't waste my time.
Speaker 3 (05:15):
I like the duck pancakes. I'll take it. Duck.
Speaker 5 (05:17):
Okay, okay, once time beyond two thousand trip we all got.
We you know, you get an allowance a ADM for
your food, and we eat out enough to go. This
nice restaurant. Were in Hong Kong, and we said, you
know what, let's have the picking duck.
Speaker 1 (05:32):
What a treat.
Speaker 5 (05:33):
So they bring out this big roast duck and incredible
on this trolley. It looks amazing, and they take off
the top bit the back roll it into tiny pancakes
for us. Yea duck disappears and we never saw it again.
All we got for our money was the back shavings.
They must have seen us coming a mile away.
Speaker 3 (05:52):
So they just cut off for a bit of measure.
Speaker 5 (05:54):
Yeah, because usually what they do, if you're having the
whole thing, that's the first bit, and then they come
and prepare the other Wise, you didn't.
Speaker 1 (06:01):
Get any of that.
Speaker 3 (06:01):
You wanted the ducks bomb.
Speaker 5 (06:03):
I wanted the ducks guts exactly what I wanted.
Speaker 3 (06:07):
I get the nuts for today.
Speaker 2 (06:11):
Come back tomorrow for more of dunty and a Man's
cutting room for
It's John a man cut rob. Yeah, it's John a
Man's cut.
Speaker 2 (00:09):
No ball, Yeah, what's on the cutting room floor today,
Amanda Brendan.
Speaker 1 (00:16):
You like a roast chock?
Speaker 3 (00:17):
Don't you? Cooked chick? As I do? But in our house,
I like a roast chook. I like a barbecue chicken.
Speaker 1 (00:22):
What do you call it the rotisserie chook? What do
you call it?
Speaker 3 (00:25):
Just a barbecue chicken?
Speaker 1 (00:26):
Do you call it a cooked chuk?
Speaker 3 (00:27):
Cook chuk?
Speaker 1 (00:27):
That's handbag yep, chook in a bag, chock in a bag?
Speaker 4 (00:30):
Yeah?
Speaker 1 (00:31):
What about chicken a bag in a trolley?
Speaker 5 (00:33):
Oh?
Speaker 4 (00:33):
Come on, you know do we have to do? We
have to go raking up these old graves.
Speaker 1 (00:39):
I think we do because you're still convinced you did
the right thing.
Speaker 4 (00:43):
For people that don't understand the story, let me say
the storm.
Speaker 1 (00:46):
You say you're part of the story, and I'll say
what I think.
Speaker 3 (00:49):
I'm at my local shopping center.
Speaker 5 (00:51):
I'm getting embellished every time. It was a spring day,
I was saving a baby.
Speaker 3 (00:55):
I was at my local shopping cetter.
Speaker 4 (00:58):
It was a spring day and I was earning my
shopping trolley back to the shopping trolley receptacle when I
noticed that there was a barbecue chicken hanging from the
back of the shopping trolley in front of me. I
looked around to see if anyone had left the chicken behind.
Speaker 1 (01:16):
She looked around, demos were still piping.
Speaker 4 (01:17):
Hot, and I said hello. It was an underground car park,
so it resonated throughout there. Everyone could hear my theatrically
trained was hello, someone who's left a barbecue chicken? Hello,
And a lady walking past, excuse me, ma'am, did you
leave this chicken?
Speaker 3 (01:33):
Is yes, No, I did not.
Speaker 2 (01:35):
I've never heard that part for the I want the
full story out there.
Speaker 4 (01:39):
So I inspected the chicken and on it had a
time stamp of when it had been cooked eleven.
Speaker 3 (01:49):
Twenty five and what time was at this time? It
was ten to twelve.
Speaker 4 (01:53):
So the person I presumed had just done all their
shopping put the chicken on the trolley.
Speaker 1 (01:58):
A chicken that was going to feed family for a week.
Speaker 3 (02:01):
I've hung it on the back of the week and
they've driven.
Speaker 5 (02:04):
Off and they got home, thought, oh, I've left it.
I'll race back because that's all I've got for my family.
Speaker 3 (02:08):
We're not going to make it in time.
Speaker 2 (02:09):
In time for what to get back to the chicken,
for you've taken it, and I stood around for some
time you.
Speaker 1 (02:15):
Did not, So anyway, the up shot of the.
Speaker 3 (02:19):
Lost and found I would.
Speaker 1 (02:21):
Not take it. I'd let the drama play it without me.
Speaker 4 (02:25):
Okay, what happens if you didn't take it and some
child comes up and eats the chicken and gets salmonella
and die. Well, you put it to yours because it
was still I had the time stamp, the bag was sealed.
Speaker 3 (02:36):
There was a timestam. The reason I've only got a
finite life. Do you know that salmonella I can breed
in the blink of an eye.
Speaker 5 (02:45):
Well, the reason I brought up the roast chook was
a Brisbane man is on a mission to eat an
entire o Tissey chicken every single day for a year
in search of the best roast chook in Australia.
Speaker 3 (02:55):
Will only meal which I don't know.
Speaker 5 (02:59):
He's got ten thousand followers on his Instagram. The account
is called at Daily Roast Chook. The shot of you
stealing it from one.
Speaker 1 (03:05):
Day, so that's setting back. Had to start all over again,
you know, he said, Jazz, He.
Speaker 5 (03:10):
Said that this is the perfect chook. The criteria is
juiciness is the key element. He said, no seasoning, no stuffing,
no sauces. I'm not going to be swayed by accessories.
Speaker 1 (03:20):
He said, really you.
Speaker 3 (03:22):
Know about stuffing. And I learned this I was at Christmas.
Speaker 4 (03:25):
I was making turkey on my Webber barbecue and I
was just doing a little tutorial.
Speaker 3 (03:30):
Had a cook doing it or just watching one watching
what's doing?
Speaker 5 (03:35):
Doing tutorial means you're hosting the tutorial. I thought it
was like, you know, you were watching a tutorial.
Speaker 3 (03:41):
You gotta sweat on every tintab Well.
Speaker 1 (03:43):
It makes a big difference to the suite. Okay, so
I'm watching stealing, borrowing.
Speaker 3 (03:49):
I'm watching the tutorial. And the man said, oh, you
might have knowed. So I haven't stuffed this turkey. Yeah,
I did notice that, And.
Speaker 4 (03:56):
He said it tries out the meat because all the
juices going to the center of the carcass into the.
Speaker 1 (04:02):
Cavity rather staying in the body.
Speaker 3 (04:04):
Yeah.
Speaker 4 (04:04):
Yeah, So what happens to all the bread? It acts
like a giant sponge, takes all the moisture.
Speaker 1 (04:09):
How come everyone still does the stuffing?
Speaker 4 (04:11):
Well, he said, perhaps make the stuffing on the side.
Turkey stuffing and chicken stuffing was made.
Speaker 3 (04:17):
To make the meal go around.
Speaker 4 (04:19):
It's like your shep pudding, so you don't really need
to make stuffing. And besides, I'm off bread, so it's
a win win.
Speaker 1 (04:24):
Well, I'm so happy for you.
Speaker 5 (04:25):
The reason he decided to set off on this mission,
he said, he was sitting across the table from a
friend who down six beers and ate an entire roast
chicken in one citty, and he thought it was the
funniest thing ever. Do you know this guy was he
watching you?
Speaker 3 (04:37):
I don't know if it's the funniest thing in there ever.
Speaker 1 (04:39):
Have you ever eaten one in one sitting?
Speaker 4 (04:41):
Yeah, yeah, I remember, to my great shame that was
a bit heavier back then, one hundred and twenty kilos
in fact. And I was working in Kratha, Western Australia,
and they have a place over there called Chicken Treat,
which is like our red trick or treat, no chicken treat,
and you'd go there and I did ashamedly eat a
whole chicken.
Speaker 1 (05:01):
I know someone who wants ate an entire duck, oh
heavy much.
Speaker 2 (05:07):
I've got no time for duck.
Speaker 5 (05:10):
Master Chef has made everyone think that they should be
eating duck.
Speaker 1 (05:13):
No, I don't like it, don't waste my time.
Speaker 3 (05:15):
I like the duck pancakes. I'll take it. Duck.
Speaker 5 (05:17):
Okay, okay, once time beyond two thousand trip we all got.
We you know, you get an allowance a ADM for
your food, and we eat out enough to go. This
nice restaurant. Were in Hong Kong, and we said, you
know what, let's have the picking duck.
Speaker 1 (05:32):
What a treat.
Speaker 5 (05:33):
So they bring out this big roast duck and incredible
on this trolley. It looks amazing, and they take off
the top bit the back roll it into tiny pancakes
for us. Yea duck disappears and we never saw it again.
All we got for our money was the back shavings.
They must have seen us coming a mile away.
Speaker 3 (05:52):
So they just cut off for a bit of measure.
Speaker 5 (05:54):
Yeah, because usually what they do, if you're having the
whole thing, that's the first bit, and then they come
and prepare the other Wise, you didn't.
Speaker 1 (06:01):
Get any of that.
Speaker 3 (06:01):
You wanted the ducks bomb.
Speaker 5 (06:03):
I wanted the ducks guts exactly what I wanted.
Speaker 3 (06:07):
I get the nuts for today.
Speaker 2 (06:11):
Come back tomorrow for more of dunty and a Man's
cutting room for
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