November 20, 2024 • 6 mins
It's that time of the week again... TIKTOK TUCKER!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You start what you do that you do it. That's
a fancy the moldy bacteria invested slab of meat fall
off the results.
Speaker 2 (00:12):
Too much tends to give your TikTok tuker feedback about
TikTok taker Instagram feedback, Semi dog the kvoodle rights love
Jonesy Comanda. But this segment is irritating and it's accentuated
with a smiley, winky face. What's that? That's like a
smug smug they like a voodle Dogstone.
Speaker 3 (00:34):
Watch out any looking for any recipes?
Speaker 2 (00:37):
Perhaps this will be our last one we do, We've got.
Speaker 3 (00:39):
One more day. Is confronting.
Speaker 4 (00:41):
This is a recipe from the late fifties, okay, might
be nineteen sixties. I'm confronted for a number of things.
One is because one of the ingredients in it's a salad.
You know I love salads.
Speaker 3 (00:50):
Yeah, okay, but I've also got to use this slice
of dicer you know.
Speaker 2 (00:54):
A mandolin. I got you that for Christmas?
Speaker 3 (00:57):
Remember you gave me that for Christmas? And ice k
near this slice under my finger. You're off. I look
at this and I have the hebe.
Speaker 4 (01:02):
GBI's already and that's not even before we get to
the ingredient. What we're making here is a carrot yep,
and liver salad.
Speaker 2 (01:12):
I thought you said carrot and liver salad.
Speaker 3 (01:14):
Got a problem with carrot.
Speaker 2 (01:17):
You're not talking about liver.
Speaker 3 (01:18):
Liver live a liver.
Speaker 4 (01:19):
All right, I'm going to start by let's get this
carrot ready. I'm going to rather than grating it and
taking my hands off. Yeah, but this is how I grape.
This is what I do at home for my veggie peeler.
And we'll just get strips of it. So I'm getting
strips of carrot. Okay, strips there, strips there, strips here.
Speaker 2 (01:38):
You didn't think to do this during take on me?
By Aha.
Speaker 3 (01:41):
You always like me.
Speaker 4 (01:42):
You like me to do the whole recipe. Brendan, I'm
like a fifties housewife. I'm not in charge here. You
say I want you to fly, I said, I want you.
Speaker 2 (01:49):
To do it, Tony Abbott world.
Speaker 3 (01:52):
Well then we'd be eating onions raw.
Speaker 2 (01:56):
I would rather eat raw onion.
Speaker 3 (01:57):
Well, everyone would, everyone would.
Speaker 4 (02:00):
I'd rather eat what's is Kevin Rudd's ear wax than
have to partake in this today.
Speaker 2 (02:05):
I feel a bit queasy.
Speaker 3 (02:06):
So what we're doing.
Speaker 4 (02:07):
I've sliced up a carrot. I'm going to put that
into a salad bowl. Yep, goes into the salad bowl.
Speaker 2 (02:12):
There.
Speaker 4 (02:13):
Now it's time to grate. There's apple goes into it
as well. Let's try and dilute this flavor as much
as possible.
Speaker 2 (02:18):
Are you using the device? I am, I'll just do it.
Oh you do it.
Speaker 3 (02:24):
I have a thing about this.
Speaker 2 (02:27):
Have you got the guard you supposed to put the guard?
What's the guard to stop you chopping off your fingers?
Speaker 4 (02:31):
Yeah, I'm too scared. I'm just going to slice it up.
I'm going to slice it up. Okay, okay, okay, I'm
chopping up some I've got gloves on too. For the
essential ingredient of the liver, which one of our producers
really kindly cooked at home last night.
Speaker 3 (02:46):
Their flatmates have left in a hurry.
Speaker 2 (02:49):
So it's pre cooked liver.
Speaker 3 (02:50):
Yeah, it's not raw liver.
Speaker 4 (02:52):
Ironically, I like pati smeared on a piece of toast,
just a chunk of.
Speaker 2 (02:58):
I can't deal with. Can't you like it at first
and then it tastes like bum?
Speaker 4 (03:01):
No, you like it at first, and it tastes like
bum because you realize you're eating in its.
Speaker 3 (03:05):
It's funny.
Speaker 4 (03:06):
We can eat the uters, but the end all of that,
but we don't like eating the inners. Friends of mine
were traveling backpacking through France years ago. They had no
money and they thought, let's splurge one night and go
into a highly hatted restaurant. Everything tasted really unusual. And
it's only afterwards they realized they'd been in Paris's top
awful restaurants and they've eating testicles most.
Speaker 2 (03:26):
Of the night. Wasn't that You want to contigue to it?
Speaker 3 (03:31):
Testicles all night? Thank you, Brendan. All right, time for
the liver. Time for the liver.
Speaker 4 (03:39):
Let me have a doesn't smell to me, doesn't smell
too bad. Okay, I'm going to slice it up. It's
cold as well, cold liver and a bottle of chy ante.
I've got gloves on so i can get through the day.
It says, if I'm chopping up dry meat, that's what
that's like. All right, let's put some more of that
in yep. Okay, Jenna Digital. Jenna's trying to film this.
(04:01):
She's a vegetarian and she's not coping very well.
Speaker 2 (04:03):
Yeah, the liver is the worst part for the vegetarians.
Speaker 3 (04:05):
Well, your liver would be well fruited. Okay, I'm going
to put this in.
Speaker 2 (04:10):
Okay, So what have we got in there together?
Speaker 4 (04:13):
And what happens now is I've put some salad dressing.
I'm going to give you a choice. Would you like
ranch dressing or thousand island?
Speaker 2 (04:20):
Oh, let's go a thousand island. Let's go old school.
Speaker 3 (04:23):
A squirt of that, yep.
Speaker 4 (04:25):
I'm going to mix it together and when we return,
we're going to eat our liver, carrot and apple salad. Well,
this has had a resurgence on in TikTok, but it's
it's a recipe from like the early nineteen sixties. It
is carrot, apple and liver salad. It was very posh
for the times because I've made the salad which is
(04:46):
a chopped a grated carrot, a chopped apple, chopped cooked liver,
and you serve it in like a lettuce. I'm going
to put it like a SANJOI bow, yeah, from a
hell sanchoi.
Speaker 3 (04:58):
How all right, I'm going to stick this into.
Speaker 2 (05:02):
A cup for us all a cup of lettuce.
Speaker 3 (05:05):
Into a lettuce cup. There's one. Will you please Ryan
pass that to Brendan. It looks nice.
Speaker 4 (05:12):
As I was chopping up the liver, I couldn't help
but notice the dense consistency of the meat. This one's
for you.
Speaker 3 (05:21):
I don't think you know it's interesting.
Speaker 2 (05:24):
This is the very Cadi.
Speaker 3 (05:26):
This is the very first.
Speaker 4 (05:27):
Time I've thought that too. We've eaten a lot, I
drank your blood, We've done a lot of weird stuff.
This is the first time I haven't. I don't think
I can do it, but we're going to have to.
Speaker 3 (05:38):
Strong. We're strong people.
Speaker 4 (05:39):
We can do it. When I say three, bite in
and get a piece of liver. One, two, three, you
can't taste the liver.
Speaker 3 (05:53):
Bad A second bite?
Speaker 4 (05:58):
No, No, I've got a piece of meat that time,
the first time. I just that first time, I had
just got the lettuce and the Okay, it's psychological.
Speaker 3 (06:12):
You know. No, it's a dense meat.
Speaker 2 (06:15):
But if it was, it started off good, it.
Speaker 3 (06:18):
Was venison or something. We could do it.
Speaker 4 (06:20):
And that's a dense meat. This just that I suddenly
got a piece and I love Patty. I suddenly got
a piece of it, and that I can't do it.
Speaker 3 (06:27):
I can't. I'm sorry that I spat up on the camera. Jenna.
Speaker 2 (06:30):
It started off good and ended up terrible. It's like
a Mike Tyson fight.
Speaker 3 (06:35):
I'd rather eat his buttons.
Speaker 1 (06:41):
The moldy bacteria invested slab of meat.
Speaker 2 (06:45):
Fall off the.
Speaker 3 (06:48):
Results.
Speaker 4 (06:50):
You want to get recipe for your Christmas table, It'll
be on our socials
You start what you do that you do it. That's
a fancy the moldy bacteria invested slab of meat fall
off the results.
Speaker 2 (00:12):
Too much tends to give your TikTok tuker feedback about
TikTok taker Instagram feedback, Semi dog the kvoodle rights love
Jonesy Comanda. But this segment is irritating and it's accentuated
with a smiley, winky face. What's that? That's like a
smug smug they like a voodle Dogstone.
Speaker 3 (00:34):
Watch out any looking for any recipes?
Speaker 2 (00:37):
Perhaps this will be our last one we do, We've got.
Speaker 3 (00:39):
One more day. Is confronting.
Speaker 4 (00:41):
This is a recipe from the late fifties, okay, might
be nineteen sixties. I'm confronted for a number of things.
One is because one of the ingredients in it's a salad.
You know I love salads.
Speaker 3 (00:50):
Yeah, okay, but I've also got to use this slice
of dicer you know.
Speaker 2 (00:54):
A mandolin. I got you that for Christmas?
Speaker 3 (00:57):
Remember you gave me that for Christmas? And ice k
near this slice under my finger. You're off. I look
at this and I have the hebe.
Speaker 4 (01:02):
GBI's already and that's not even before we get to
the ingredient. What we're making here is a carrot yep,
and liver salad.
Speaker 2 (01:12):
I thought you said carrot and liver salad.
Speaker 3 (01:14):
Got a problem with carrot.
Speaker 2 (01:17):
You're not talking about liver.
Speaker 3 (01:18):
Liver live a liver.
Speaker 4 (01:19):
All right, I'm going to start by let's get this
carrot ready. I'm going to rather than grating it and
taking my hands off. Yeah, but this is how I grape.
This is what I do at home for my veggie peeler.
And we'll just get strips of it. So I'm getting
strips of carrot. Okay, strips there, strips there, strips here.
Speaker 2 (01:38):
You didn't think to do this during take on me?
By Aha.
Speaker 3 (01:41):
You always like me.
Speaker 4 (01:42):
You like me to do the whole recipe. Brendan, I'm
like a fifties housewife. I'm not in charge here. You
say I want you to fly, I said, I want you.
Speaker 2 (01:49):
To do it, Tony Abbott world.
Speaker 3 (01:52):
Well then we'd be eating onions raw.
Speaker 2 (01:56):
I would rather eat raw onion.
Speaker 3 (01:57):
Well, everyone would, everyone would.
Speaker 4 (02:00):
I'd rather eat what's is Kevin Rudd's ear wax than
have to partake in this today.
Speaker 2 (02:05):
I feel a bit queasy.
Speaker 3 (02:06):
So what we're doing.
Speaker 4 (02:07):
I've sliced up a carrot. I'm going to put that
into a salad bowl. Yep, goes into the salad bowl.
Speaker 2 (02:12):
There.
Speaker 4 (02:13):
Now it's time to grate. There's apple goes into it
as well. Let's try and dilute this flavor as much
as possible.
Speaker 2 (02:18):
Are you using the device? I am, I'll just do it.
Oh you do it.
Speaker 3 (02:24):
I have a thing about this.
Speaker 2 (02:27):
Have you got the guard you supposed to put the guard?
What's the guard to stop you chopping off your fingers?
Speaker 4 (02:31):
Yeah, I'm too scared. I'm just going to slice it up.
I'm going to slice it up. Okay, okay, okay, I'm
chopping up some I've got gloves on too. For the
essential ingredient of the liver, which one of our producers
really kindly cooked at home last night.
Speaker 3 (02:46):
Their flatmates have left in a hurry.
Speaker 2 (02:49):
So it's pre cooked liver.
Speaker 3 (02:50):
Yeah, it's not raw liver.
Speaker 4 (02:52):
Ironically, I like pati smeared on a piece of toast,
just a chunk of.
Speaker 2 (02:58):
I can't deal with. Can't you like it at first
and then it tastes like bum?
Speaker 4 (03:01):
No, you like it at first, and it tastes like
bum because you realize you're eating in its.
Speaker 3 (03:05):
It's funny.
Speaker 4 (03:06):
We can eat the uters, but the end all of that,
but we don't like eating the inners. Friends of mine
were traveling backpacking through France years ago. They had no
money and they thought, let's splurge one night and go
into a highly hatted restaurant. Everything tasted really unusual. And
it's only afterwards they realized they'd been in Paris's top
awful restaurants and they've eating testicles most.
Speaker 2 (03:26):
Of the night. Wasn't that You want to contigue to it?
Speaker 3 (03:31):
Testicles all night? Thank you, Brendan. All right, time for
the liver. Time for the liver.
Speaker 4 (03:39):
Let me have a doesn't smell to me, doesn't smell
too bad. Okay, I'm going to slice it up. It's
cold as well, cold liver and a bottle of chy ante.
I've got gloves on so i can get through the day.
It says, if I'm chopping up dry meat, that's what
that's like. All right, let's put some more of that
in yep. Okay, Jenna Digital. Jenna's trying to film this.
(04:01):
She's a vegetarian and she's not coping very well.
Speaker 2 (04:03):
Yeah, the liver is the worst part for the vegetarians.
Speaker 3 (04:05):
Well, your liver would be well fruited. Okay, I'm going
to put this in.
Speaker 2 (04:10):
Okay, So what have we got in there together?
Speaker 4 (04:13):
And what happens now is I've put some salad dressing.
I'm going to give you a choice. Would you like
ranch dressing or thousand island?
Speaker 2 (04:20):
Oh, let's go a thousand island. Let's go old school.
Speaker 3 (04:23):
A squirt of that, yep.
Speaker 4 (04:25):
I'm going to mix it together and when we return,
we're going to eat our liver, carrot and apple salad. Well,
this has had a resurgence on in TikTok, but it's
it's a recipe from like the early nineteen sixties. It
is carrot, apple and liver salad. It was very posh
for the times because I've made the salad which is
(04:46):
a chopped a grated carrot, a chopped apple, chopped cooked liver,
and you serve it in like a lettuce. I'm going
to put it like a SANJOI bow, yeah, from a
hell sanchoi.
Speaker 3 (04:58):
How all right, I'm going to stick this into.
Speaker 2 (05:02):
A cup for us all a cup of lettuce.
Speaker 3 (05:05):
Into a lettuce cup. There's one. Will you please Ryan
pass that to Brendan. It looks nice.
Speaker 4 (05:12):
As I was chopping up the liver, I couldn't help
but notice the dense consistency of the meat. This one's
for you.
Speaker 3 (05:21):
I don't think you know it's interesting.
Speaker 2 (05:24):
This is the very Cadi.
Speaker 3 (05:26):
This is the very first.
Speaker 4 (05:27):
Time I've thought that too. We've eaten a lot, I
drank your blood, We've done a lot of weird stuff.
This is the first time I haven't. I don't think
I can do it, but we're going to have to.
Speaker 3 (05:38):
Strong. We're strong people.
Speaker 4 (05:39):
We can do it. When I say three, bite in
and get a piece of liver. One, two, three, you
can't taste the liver.
Speaker 3 (05:53):
Bad A second bite?
Speaker 4 (05:58):
No, No, I've got a piece of meat that time,
the first time. I just that first time, I had
just got the lettuce and the Okay, it's psychological.
Speaker 3 (06:12):
You know. No, it's a dense meat.
Speaker 2 (06:15):
But if it was, it started off good, it.
Speaker 3 (06:18):
Was venison or something. We could do it.
Speaker 4 (06:20):
And that's a dense meat. This just that I suddenly
got a piece and I love Patty. I suddenly got
a piece of it, and that I can't do it.
Speaker 3 (06:27):
I can't. I'm sorry that I spat up on the camera. Jenna.
Speaker 2 (06:30):
It started off good and ended up terrible. It's like
a Mike Tyson fight.
Speaker 3 (06:35):
I'd rather eat his buttons.
Speaker 1 (06:41):
The moldy bacteria invested slab of meat.
Speaker 2 (06:45):
Fall off the.
Speaker 3 (06:48):
Results.
Speaker 4 (06:50):
You want to get recipe for your Christmas table, It'll
be on our socials
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