March 26, 2024 • 8 mins
It's that time of the week again... TIKTOK TUCKER!
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You angry start that you do it. That's a fancy
The moldy bacteria invested slab of meat fall.
Speaker 2 (00:09):
Off the.
Speaker 1 (00:11):
Results too much tends to give your diarrhea. This is
where we make food from TikTok and we eat it. Well,
we've come up with today's one. That's what's interesting about this.
The Easter Show is on, and we thought what we
do is get the cacophony of things that are on
offer at the Easter Show and combine them into one
(00:32):
big sausage. I've arranged to have a sausage maker here
in the kitchen, and what we're going to do, We're
going to get chips, meat pies, fairy floss, ice cream, tomato, sauce,
and mustard and munch it all together and we're going
to make a sausage. I'm going to need your help, Brendan,
because what we're going to do. I've attached already the
sausage casing to the end of this. Well, I've had
(00:55):
to tie the end off, so you're going to have
to go, what's the case. It's like sausage casing, but
what's casing. It's a sausage casing, but what is it
where's it coming from. It's not a condom, if that's
what it looks. It looks like I know, but it's
not because they used to make it out of it.
Probably is. I probably got it from casings are us.
So what we're doing here is so I'm going to
(01:15):
chop up pies, some little party pies. You chomped up
meat pies. Are they preheated? Shut up? This is going
to be difficult enough. They've defrosted their body, their room temperature.
So I'm now chopping up chips. Some chips, So all
of this now goes into the top of our sausage machine.
(01:41):
Don't keep that in. Don't pretend you know more than
I do. Keep that in because that's what I used
to push it all down. And now I'm going to
add some ice cream. So we've got ice cream. I've
said that already. Well that's the whole point. I'm combining
all the east to show things. Some ice cream, some
(02:01):
fairy flots, hands up, who likes fairy flots? No one
putting that in. Then I add some tomato sauce and
some mustard, all the fruits of the Easter show pie
by And now what's going to happen. Is I'm going
to start shoveling this in. You've got to pull out
(02:23):
the sausage as it's happening. So how do I pull
out the sausage? Ready?
Speaker 2 (02:27):
Hand on?
Speaker 1 (02:27):
You guide it out with your hands. It's all going
in the hole. It's all going in the hole. Have
anything coming out in our sausage?
Speaker 2 (02:36):
No? Oh?
Speaker 1 (02:39):
Getting winded the sausage. Oh wow, we should have taken
the jewels off this stuff coming out yet it's coming
It's just an airy sausage at the miner. Okay, let's get.
Speaker 2 (02:53):
Some more pies in there. Shove some more pies, sud,
some chips.
Speaker 1 (03:00):
There's the machine running. I can't tell. Here we go,
here we go. It's coming out. Is it coming out?
Speaker 2 (03:06):
It's coming out. I need some more ice cream? Okay,
is it coming out?
Speaker 1 (03:15):
It's going out. We need some more things. Here, some
more pies.
Speaker 2 (03:20):
Here's some more fairy flush Oh right, thiss chips. Oh,
shove it in.
Speaker 1 (03:31):
I'm still going. Here's some more chips.
Speaker 2 (03:34):
Now, but the sausage is not really firm.
Speaker 1 (03:36):
Now push it in.
Speaker 2 (03:42):
It's gone.
Speaker 1 (03:42):
Yeah, it's good. Now it's got good sausage with long enough.
Give it a twist. Is that a long enough sausage.
I'm making one of those big African sausages things. I
know what you mean. We need the end of a sausage.
Can I stop pumping? Okay, they keep pumping.
Speaker 2 (03:58):
Okay, it's im as. I've used my hands. Now I
don't have time to put other things in. I haven't
even put any tomato.
Speaker 1 (04:06):
Thoughts for a while. Is this sausage machine?
Speaker 2 (04:08):
Does it sound irritating?
Speaker 1 (04:09):
I think that's enough. That's enough of a saftage. That's enough.
Oh my god, that was terrifying and exhausting. Have you
switched it off and twist it? Do you want to
twist it into some smaller sausages? You're making one big one,
because now we've got to cut that off and put
it in the fry pan. I've got a big sausage,
have you I just need somebody to wipe my hands.
Can I use this teatwel with your face on it?
Speaker 2 (04:31):
Certainly?
Speaker 1 (04:32):
So, I'm coiling the saus coil the sausage, and then
we cut them. Butchers ready, you want me a big sausage? Look,
just do the work. Got a lot of hopes. Look
what's happening here? And then we're tied off. Tied off
and twist and twist you that you haven't done a
good job at all. I've got to start putting into
the fry. Pant is how stressed I am? Look, I'm
(04:54):
making sausages, mum. And where do I cut it? Well,
obviously in the bit that I've wrapped. No, you've cut
it the wrong. This bit here right in the middle. Okay,
I'm putting it in. You preheated the pants. Yep, it's frying.
One more, give me one. What about a sausage? Oh,
(05:14):
there's another one. There are an unusual color. There's bits
of blue and green in there. Yes, I've been doing
this all my life. I know you've cut into the
case and that'll do. Come on, you don't have to.
We have to get this movie. We have to eat
these before the end of the day. About professions. Come on,
(05:34):
this is boring radio. I'm cutting the sausage. Have you
heard radio? We're on it. Okay, that's the last one
and we're done, and that's going in And look it
looks like real sausage, except these bits of blue and green.
So what's going to happen? I'm now cooking our Easter
Show sausage. Remember it's got chips, it's got meat pies,
(05:55):
it's got ice cream, it's got fairy fauce, it's got mustard,
and it's got tomato sauce. Oh look see it's coming
out the end. It's like Prince Charles's idiot cut into
my casey. Anyway, well, these are now being cooked and
we will come back and like it or not, we
will eat the Easter Show sausage. I'm so excited.
Speaker 2 (06:13):
I just can't hide it.
Speaker 1 (06:17):
There's a square sausage there. There is a sausage that
is square. I don't know how you did that. I
don't know how that's happened either.
Speaker 2 (06:23):
But the one, the green sausage, looks professional.
Speaker 1 (06:26):
I'm going to cut this. Let's eat the green one.
I'm going to cut that into thirds.
Speaker 2 (06:31):
Yeah.
Speaker 1 (06:31):
That looks like a sausage that you get from the butcher.
Is it cooked? Yeah? Okay, well we take a third each,
take a third. Do you want tomato sauce? I want
to eat this sullied? How about on the account of
three eating.
Speaker 2 (06:51):
Mae wow.
Speaker 1 (06:57):
Wow. I can taste every single one of those ingredients,
including the ice cream. That's amazing. It's not bad. I
need some more. Can you give me some more of that?
I can't. This one's cooked a bit better. Try that one. Yeah,
fairy floss and ice cream and pie and pine chips
(07:18):
and tomato sauce and mustard. Has made quite have tried
this one, right? I don't want to catch it. Catch it? Oh,
come on, look it's right land on your hair. No,
but that's why I sent you the other ones. That
first one was a bit mushy, that big one. The
other small chippollarterie ones are quite delicious. It's weird, isn't it.
(07:42):
Can you taste the ice cream in it? I can
taste everything. It's amazing. Like I'm an astronaut and they
give you food and it's all at once. That's I
think that that's a success. It's all at once that
you do it. That's a fancy. The moldy bacteria invested
slab of meat.
Speaker 2 (08:00):
All about talking about this fall off the fall that's
what gets results.
Speaker 1 (08:04):
Don't eat too much. That tends to give your dohary.
I don't know if I'm brave enough to eat the
square one?
Speaker 2 (08:08):
Eat the square one?
Speaker 1 (08:09):
How did that happen
You angry start that you do it. That's a fancy
The moldy bacteria invested slab of meat fall.
Speaker 2 (00:09):
Off the.
Speaker 1 (00:11):
Results too much tends to give your diarrhea. This is
where we make food from TikTok and we eat it. Well,
we've come up with today's one. That's what's interesting about this.
The Easter Show is on, and we thought what we
do is get the cacophony of things that are on
offer at the Easter Show and combine them into one
(00:32):
big sausage. I've arranged to have a sausage maker here
in the kitchen, and what we're going to do, We're
going to get chips, meat pies, fairy floss, ice cream, tomato, sauce,
and mustard and munch it all together and we're going
to make a sausage. I'm going to need your help, Brendan,
because what we're going to do. I've attached already the
sausage casing to the end of this. Well, I've had
(00:55):
to tie the end off, so you're going to have
to go, what's the case. It's like sausage casing, but
what's casing. It's a sausage casing, but what is it
where's it coming from. It's not a condom, if that's
what it looks. It looks like I know, but it's
not because they used to make it out of it.
Probably is. I probably got it from casings are us.
So what we're doing here is so I'm going to
(01:15):
chop up pies, some little party pies. You chomped up
meat pies. Are they preheated? Shut up? This is going
to be difficult enough. They've defrosted their body, their room temperature.
So I'm now chopping up chips. Some chips, So all
of this now goes into the top of our sausage machine.
(01:41):
Don't keep that in. Don't pretend you know more than
I do. Keep that in because that's what I used
to push it all down. And now I'm going to
add some ice cream. So we've got ice cream. I've
said that already. Well that's the whole point. I'm combining
all the east to show things. Some ice cream, some
(02:01):
fairy flots, hands up, who likes fairy flots? No one
putting that in. Then I add some tomato sauce and
some mustard, all the fruits of the Easter show pie
by And now what's going to happen. Is I'm going
to start shoveling this in. You've got to pull out
(02:23):
the sausage as it's happening. So how do I pull
out the sausage? Ready?
Speaker 2 (02:27):
Hand on?
Speaker 1 (02:27):
You guide it out with your hands. It's all going
in the hole. It's all going in the hole. Have
anything coming out in our sausage?
Speaker 2 (02:36):
No? Oh?
Speaker 1 (02:39):
Getting winded the sausage. Oh wow, we should have taken
the jewels off this stuff coming out yet it's coming
It's just an airy sausage at the miner. Okay, let's get.
Speaker 2 (02:53):
Some more pies in there. Shove some more pies, sud,
some chips.
Speaker 1 (03:00):
There's the machine running. I can't tell. Here we go,
here we go. It's coming out. Is it coming out?
Speaker 2 (03:06):
It's coming out. I need some more ice cream? Okay,
is it coming out?
Speaker 1 (03:15):
It's going out. We need some more things. Here, some
more pies.
Speaker 2 (03:20):
Here's some more fairy flush Oh right, thiss chips. Oh,
shove it in.
Speaker 1 (03:31):
I'm still going. Here's some more chips.
Speaker 2 (03:34):
Now, but the sausage is not really firm.
Speaker 1 (03:36):
Now push it in.
Speaker 2 (03:42):
It's gone.
Speaker 1 (03:42):
Yeah, it's good. Now it's got good sausage with long enough.
Give it a twist. Is that a long enough sausage.
I'm making one of those big African sausages things. I
know what you mean. We need the end of a sausage.
Can I stop pumping? Okay, they keep pumping.
Speaker 2 (03:58):
Okay, it's im as. I've used my hands. Now I
don't have time to put other things in. I haven't
even put any tomato.
Speaker 1 (04:06):
Thoughts for a while. Is this sausage machine?
Speaker 2 (04:08):
Does it sound irritating?
Speaker 1 (04:09):
I think that's enough. That's enough of a saftage. That's enough.
Oh my god, that was terrifying and exhausting. Have you
switched it off and twist it? Do you want to
twist it into some smaller sausages? You're making one big one,
because now we've got to cut that off and put
it in the fry pan. I've got a big sausage,
have you I just need somebody to wipe my hands.
Can I use this teatwel with your face on it?
Speaker 2 (04:31):
Certainly?
Speaker 1 (04:32):
So, I'm coiling the saus coil the sausage, and then
we cut them. Butchers ready, you want me a big sausage? Look,
just do the work. Got a lot of hopes. Look
what's happening here? And then we're tied off. Tied off
and twist and twist you that you haven't done a
good job at all. I've got to start putting into
the fry. Pant is how stressed I am? Look, I'm
(04:54):
making sausages, mum. And where do I cut it? Well,
obviously in the bit that I've wrapped. No, you've cut
it the wrong. This bit here right in the middle. Okay,
I'm putting it in. You preheated the pants. Yep, it's frying.
One more, give me one. What about a sausage? Oh,
(05:14):
there's another one. There are an unusual color. There's bits
of blue and green in there. Yes, I've been doing
this all my life. I know you've cut into the
case and that'll do. Come on, you don't have to.
We have to get this movie. We have to eat
these before the end of the day. About professions. Come on,
(05:34):
this is boring radio. I'm cutting the sausage. Have you
heard radio? We're on it. Okay, that's the last one
and we're done, and that's going in And look it
looks like real sausage, except these bits of blue and green.
So what's going to happen? I'm now cooking our Easter
Show sausage. Remember it's got chips, it's got meat pies,
(05:55):
it's got ice cream, it's got fairy fauce, it's got mustard,
and it's got tomato sauce. Oh look see it's coming
out the end. It's like Prince Charles's idiot cut into
my casey. Anyway, well, these are now being cooked and
we will come back and like it or not, we
will eat the Easter Show sausage. I'm so excited.
Speaker 2 (06:13):
I just can't hide it.
Speaker 1 (06:17):
There's a square sausage there. There is a sausage that
is square. I don't know how you did that. I
don't know how that's happened either.
Speaker 2 (06:23):
But the one, the green sausage, looks professional.
Speaker 1 (06:26):
I'm going to cut this. Let's eat the green one.
I'm going to cut that into thirds.
Speaker 2 (06:31):
Yeah.
Speaker 1 (06:31):
That looks like a sausage that you get from the butcher.
Is it cooked? Yeah? Okay, well we take a third each,
take a third. Do you want tomato sauce? I want
to eat this sullied? How about on the account of
three eating.
Speaker 2 (06:51):
Mae wow.
Speaker 1 (06:57):
Wow. I can taste every single one of those ingredients,
including the ice cream. That's amazing. It's not bad. I
need some more. Can you give me some more of that?
I can't. This one's cooked a bit better. Try that one. Yeah,
fairy floss and ice cream and pie and pine chips
(07:18):
and tomato sauce and mustard. Has made quite have tried
this one, right? I don't want to catch it. Catch it? Oh,
come on, look it's right land on your hair. No,
but that's why I sent you the other ones. That
first one was a bit mushy, that big one. The
other small chippollarterie ones are quite delicious. It's weird, isn't it.
(07:42):
Can you taste the ice cream in it? I can
taste everything. It's amazing. Like I'm an astronaut and they
give you food and it's all at once. That's I
think that that's a success. It's all at once that
you do it. That's a fancy. The moldy bacteria invested
slab of meat.
Speaker 2 (08:00):
All about talking about this fall off the fall that's
what gets results.
Speaker 1 (08:04):
Don't eat too much. That tends to give your dohary.
I don't know if I'm brave enough to eat the
square one?
Speaker 2 (08:08):
Eat the square one?
Speaker 1 (08:09):
How did that happen
Popular Podcasts
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.