May 1, 2024 • 7 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):
You angry.
Speaker 2 (00:01):
Start. What you do with that? You do it? Sancy.
The moldy bacteria invested slab of meat just fall off.
Speaker 1 (00:09):
The fall results too much tends to give your diarrhea.
Speaker 3 (00:15):
The reason I ask Commanda the time is because we're
in our new kitchen for TikTok Tucker and I don't
have a watch.
Speaker 2 (00:20):
It's like a galley kitchen, isn't it.
Speaker 3 (00:21):
That's not bad? Have you noticed that they met every day?
They keep moving all the bowls and the cups. It's
like it's the kitchens run by Costco.
Speaker 1 (00:31):
They just keep me when you.
Speaker 2 (00:32):
Get used to it, they move. They like to keep
us on our toes. Well, today we've got a little
induction heater thing here.
Speaker 1 (00:39):
I've already been through induction.
Speaker 2 (00:41):
I don't even know what that means.
Speaker 1 (00:42):
When we came here, you know where the toilets are,
where the fire exits are.
Speaker 2 (00:45):
Well, maybe you can get it right next time. Don't
confuse those two things.
Speaker 1 (00:48):
They're still compiled. I'm not the one that weed in
the electrical cup.
Speaker 2 (00:51):
I stopped before it got dreadful. Now what we're going
to do here, let me just subscribe. I've got a
whole cavalcade of ingredients we're going to put into this source.
I must confess. When I saw this recipe, I thought
it was made with cream cheese. When I look more
closely this morning, it's actually butter.
Speaker 1 (01:07):
What are we making?
Speaker 2 (01:08):
Well, I'll tell you when we get there. So this
is butter, A stick of softened but butter that's going
to melt in there. We melt the butter. Next we
add a whole bag of Cheetos. I ate one before.
It really does taste like packaging, but delicious. So a
whole bag of Cheetos that is going in there. Let
me give all that a stir with the butter. Next
(01:31):
we add two bags your nickname of cheese, two bags
of grated cheese or you know, just here we go.
Let's see here, two bags of melted cheese.
Speaker 1 (01:43):
Now this seems to be a mixed four cheese melt.
Speaker 2 (01:46):
Oh, I still got I don't have much of a
spoon in that cheese. So you know what we add next.
So we've got butter, We've got cheetos, We've got two
bags of shredded cheese. We chop up some CABANOSSI let
me do that, right, I'll keep stirring, turn the heat
up a bit on this, Yeah, turn.
Speaker 1 (02:03):
The heat up. I think you've just turned it off.
Speaker 2 (02:06):
No, okay, I can hear the fan going. Finally, we've
got a fan in the building. Okay, I'm slicing up
some cabanossi with my left handed ways and I'm sure.
Speaker 1 (02:17):
You'll mock you know what, You're not doing that bad.
Speaker 2 (02:20):
You're not doing that bad. You're English is appalling, all right.
So the cabanossi goes in. Yep, a sliced cabanossi goes in.
What else? Then I add some milk, whole milk, it specifies, yep,
a dollup of milk. There's a dollar. Then I add
a large pinch of time and a regineair. So when
you have this big thing of time, do you just
(02:41):
put it in like that or do you take it
off the stalks?
Speaker 3 (02:45):
Well, it depends what you want. But I don't put
the storks in there now.
Speaker 2 (02:48):
Well I don't have time to do otherwise.
Speaker 1 (02:50):
But you've got time.
Speaker 2 (02:51):
Oh, so that's going in, and so's the oregano or
do you say regan?
Speaker 1 (02:57):
I say I thought it was oregano.
Speaker 2 (02:59):
Off that goes in there with a stork.
Speaker 1 (03:04):
And you put a stork in there.
Speaker 2 (03:08):
Okay, so that wasn't your nickname. So now we also
add some water.
Speaker 1 (03:13):
I've got a liter of water.
Speaker 2 (03:15):
Well, the thing is, it doesn't matter because this is
going to simmer for the next half hour or so.
So let's see what we've got. We've got butter, stack
of butter. We've got cheetos, We've got two bags of
shreaded cheese. So that we've added some sliced cabanossi, some milk,
some herbs and so, I like to say in America,
(03:36):
and a litter or so not a litter, you know,
a jug of water and that then simmers on the
stove and then simmers, and then perversely, we blend this
up and make it into a soup.
Speaker 1 (03:53):
That fine, I thought you said you blend it up
and make it into a soup.
Speaker 2 (03:56):
That's exactly what we do. The weirdness of this recipe.
I've seen a six or seven people do this. It's
blended into a soup, the cabanossi, everything gets blended.
Speaker 1 (04:06):
Yaas yas When will that be read?
Speaker 2 (04:09):
Well, I think after eight o'clock we'll come back. We'll
give it plenty of time to simmer and then, like
our tempers, and then when we come back, we blitz
the hell out of it and we drink it. Have
look at the title of this recipe. It's called slop
soup grape. That's what I didn't want to tell you.
Speaker 1 (04:21):
Earlier, going straight to the electrical cupboard.
Speaker 2 (04:26):
Well, we started this simmering a little bit earlier, not
talking about our feud. I'm talking about what's known as
slop soup. It's some unusual ingredients, and I must say
when I first looked at it, I thought it was
cream cheese, but it was a big slab of butter.
We've been caught out before where an American pat of
butter isn't the same as an enormous block of butter.
So I've just put in half of that. So we've
(04:47):
got a big pat of butter in the pot. We
added a whole bag of Cheetos, two bags of shredded cheese,
sliced cabanossi, some milk, some water, thyme, and oregano. And
this is now I've been simmering on the stove. Our
next step and I don't know why, I'm just following
what I've seen on TikTok is. We blend it with
a stick mixer and make it into a soup. Even
(05:10):
the kabanossi gets mixed up.
Speaker 1 (05:12):
You ready, it looks like a bisk.
Speaker 2 (05:13):
It doesn't have a sniff. Does it smell like.
Speaker 1 (05:18):
It smells a little burnt.
Speaker 2 (05:20):
It smells like burnt butter. Maybe.
Speaker 3 (05:21):
Yeah, well you put a lot of butter in there,
and you are those induction stove stove tops can be Are.
Speaker 1 (05:28):
You ready, I'm going to Okay, don't let it flick
it out.
Speaker 2 (05:32):
Because the che the cheetos and everything.
Speaker 1 (05:34):
Yep melted, yep.
Speaker 2 (05:37):
Melted into it. It's all stuck to the bottom.
Speaker 1 (05:39):
Feel that I feel that it looks like a lobster bisk.
Speaker 2 (05:45):
Minus the lobster. I'm just trying to get all the
mank off the bottom because all the cheese also.
Speaker 1 (05:51):
Well, that's all the burnt bits. Don't know you're putting
burn bits through, Hon't you watch Mastership?
Speaker 2 (05:56):
You need to have.
Speaker 1 (05:58):
Ye so you don't stop. Okay, that's it's enough. You're
just showing off. Now we're gonna put that. Are you
just gonna put that?
Speaker 2 (06:09):
And now if you'll shut your neck, we're going to
have a little sita from Okay, you ready, Ryan, That
one's for you actually come around here right knowing what's
in it is wrong.
Speaker 1 (06:22):
Don't put it in the desk. Okay, we haven't ever
paid for this ship.
Speaker 2 (06:26):
Okay, ready, that's for you, Brendan.
Speaker 1 (06:29):
Thank you, mum m m beautiful Okay.
Speaker 2 (06:35):
And when I say three, the three of us have it.
Can have a spoon there because you are so charming. Okay,
so it's butter. It's butter, cheetos, cheese, oregono salami there. Oh,
(06:55):
that's delicious.
Speaker 1 (06:57):
That is delicous. That is delicious. Yeah, okay, how good
is this for you?
Speaker 2 (07:06):
You know that is so nice? Do you think so too? Right?
Speaker 1 (07:13):
That is so good?
Speaker 2 (07:14):
What a shock. It's called slop soup. We will have
these ingredients. All the butter's going around my mouth now
look like I've eaten the cooked chalk. We'll have the
recipe on our socials. But that is delicious.
Speaker 1 (07:26):
That is great.
Speaker 2 (07:29):
That's a fancy. The moldy bacteria invested slab.
Speaker 1 (07:34):
Of meat too much tends to give you.
Speaker 2 (07:41):
That is one of the best things we've ever made.
Speaker 1 (07:43):
It is very good.
Speaker 2 (07:45):
And the one I saw on TikTok had a green tinge.
I don't know where that came from. This one is
delicious
Speaker 1 (07:50):
Well done, Thank you
You angry.
Speaker 2 (00:01):
Start. What you do with that? You do it? Sancy.
The moldy bacteria invested slab of meat just fall off.
Speaker 1 (00:09):
The fall results too much tends to give your diarrhea.
Speaker 3 (00:15):
The reason I ask Commanda the time is because we're
in our new kitchen for TikTok Tucker and I don't
have a watch.
Speaker 2 (00:20):
It's like a galley kitchen, isn't it.
Speaker 3 (00:21):
That's not bad? Have you noticed that they met every day?
They keep moving all the bowls and the cups. It's
like it's the kitchens run by Costco.
Speaker 1 (00:31):
They just keep me when you.
Speaker 2 (00:32):
Get used to it, they move. They like to keep
us on our toes. Well, today we've got a little
induction heater thing here.
Speaker 1 (00:39):
I've already been through induction.
Speaker 2 (00:41):
I don't even know what that means.
Speaker 1 (00:42):
When we came here, you know where the toilets are,
where the fire exits are.
Speaker 2 (00:45):
Well, maybe you can get it right next time. Don't
confuse those two things.
Speaker 1 (00:48):
They're still compiled. I'm not the one that weed in
the electrical cup.
Speaker 2 (00:51):
I stopped before it got dreadful. Now what we're going
to do here, let me just subscribe. I've got a
whole cavalcade of ingredients we're going to put into this source.
I must confess. When I saw this recipe, I thought
it was made with cream cheese. When I look more
closely this morning, it's actually butter.
Speaker 1 (01:07):
What are we making?
Speaker 2 (01:08):
Well, I'll tell you when we get there. So this
is butter, A stick of softened but butter that's going
to melt in there. We melt the butter. Next we
add a whole bag of Cheetos. I ate one before.
It really does taste like packaging, but delicious. So a
whole bag of Cheetos that is going in there. Let
me give all that a stir with the butter. Next
(01:31):
we add two bags your nickname of cheese, two bags
of grated cheese or you know, just here we go.
Let's see here, two bags of melted cheese.
Speaker 1 (01:43):
Now this seems to be a mixed four cheese melt.
Speaker 2 (01:46):
Oh, I still got I don't have much of a
spoon in that cheese. So you know what we add next.
So we've got butter, We've got cheetos, We've got two
bags of shredded cheese. We chop up some CABANOSSI let
me do that, right, I'll keep stirring, turn the heat
up a bit on this, Yeah, turn.
Speaker 1 (02:03):
The heat up. I think you've just turned it off.
Speaker 2 (02:06):
No, okay, I can hear the fan going. Finally, we've
got a fan in the building. Okay, I'm slicing up
some cabanossi with my left handed ways and I'm sure.
Speaker 1 (02:17):
You'll mock you know what, You're not doing that bad.
Speaker 2 (02:20):
You're not doing that bad. You're English is appalling, all right.
So the cabanossi goes in. Yep, a sliced cabanossi goes in.
What else? Then I add some milk, whole milk, it specifies, yep,
a dollup of milk. There's a dollar. Then I add
a large pinch of time and a regineair. So when
you have this big thing of time, do you just
(02:41):
put it in like that or do you take it
off the stalks?
Speaker 3 (02:45):
Well, it depends what you want. But I don't put
the storks in there now.
Speaker 2 (02:48):
Well I don't have time to do otherwise.
Speaker 1 (02:50):
But you've got time.
Speaker 2 (02:51):
Oh, so that's going in, and so's the oregano or
do you say regan?
Speaker 1 (02:57):
I say I thought it was oregano.
Speaker 2 (02:59):
Off that goes in there with a stork.
Speaker 1 (03:04):
And you put a stork in there.
Speaker 2 (03:08):
Okay, so that wasn't your nickname. So now we also
add some water.
Speaker 1 (03:13):
I've got a liter of water.
Speaker 2 (03:15):
Well, the thing is, it doesn't matter because this is
going to simmer for the next half hour or so.
So let's see what we've got. We've got butter, stack
of butter. We've got cheetos, We've got two bags of
shreaded cheese. So that we've added some sliced cabanossi, some milk,
some herbs and so, I like to say in America,
(03:36):
and a litter or so not a litter, you know,
a jug of water and that then simmers on the
stove and then simmers, and then perversely, we blend this
up and make it into a soup.
Speaker 1 (03:53):
That fine, I thought you said you blend it up
and make it into a soup.
Speaker 2 (03:56):
That's exactly what we do. The weirdness of this recipe.
I've seen a six or seven people do this. It's
blended into a soup, the cabanossi, everything gets blended.
Speaker 1 (04:06):
Yaas yas When will that be read?
Speaker 2 (04:09):
Well, I think after eight o'clock we'll come back. We'll
give it plenty of time to simmer and then, like
our tempers, and then when we come back, we blitz
the hell out of it and we drink it. Have
look at the title of this recipe. It's called slop
soup grape. That's what I didn't want to tell you.
Speaker 1 (04:21):
Earlier, going straight to the electrical cupboard.
Speaker 2 (04:26):
Well, we started this simmering a little bit earlier, not
talking about our feud. I'm talking about what's known as
slop soup. It's some unusual ingredients, and I must say
when I first looked at it, I thought it was
cream cheese, but it was a big slab of butter.
We've been caught out before where an American pat of
butter isn't the same as an enormous block of butter.
So I've just put in half of that. So we've
(04:47):
got a big pat of butter in the pot. We
added a whole bag of Cheetos, two bags of shredded cheese,
sliced cabanossi, some milk, some water, thyme, and oregano. And
this is now I've been simmering on the stove. Our
next step and I don't know why, I'm just following
what I've seen on TikTok is. We blend it with
a stick mixer and make it into a soup. Even
(05:10):
the kabanossi gets mixed up.
Speaker 1 (05:12):
You ready, it looks like a bisk.
Speaker 2 (05:13):
It doesn't have a sniff. Does it smell like.
Speaker 1 (05:18):
It smells a little burnt.
Speaker 2 (05:20):
It smells like burnt butter. Maybe.
Speaker 3 (05:21):
Yeah, well you put a lot of butter in there,
and you are those induction stove stove tops can be Are.
Speaker 1 (05:28):
You ready, I'm going to Okay, don't let it flick
it out.
Speaker 2 (05:32):
Because the che the cheetos and everything.
Speaker 1 (05:34):
Yep melted, yep.
Speaker 2 (05:37):
Melted into it. It's all stuck to the bottom.
Speaker 1 (05:39):
Feel that I feel that it looks like a lobster bisk.
Speaker 2 (05:45):
Minus the lobster. I'm just trying to get all the
mank off the bottom because all the cheese also.
Speaker 1 (05:51):
Well, that's all the burnt bits. Don't know you're putting
burn bits through, Hon't you watch Mastership?
Speaker 2 (05:56):
You need to have.
Speaker 1 (05:58):
Ye so you don't stop. Okay, that's it's enough. You're
just showing off. Now we're gonna put that. Are you
just gonna put that?
Speaker 2 (06:09):
And now if you'll shut your neck, we're going to
have a little sita from Okay, you ready, Ryan, That
one's for you actually come around here right knowing what's
in it is wrong.
Speaker 1 (06:22):
Don't put it in the desk. Okay, we haven't ever
paid for this ship.
Speaker 2 (06:26):
Okay, ready, that's for you, Brendan.
Speaker 1 (06:29):
Thank you, mum m m beautiful Okay.
Speaker 2 (06:35):
And when I say three, the three of us have it.
Can have a spoon there because you are so charming. Okay,
so it's butter. It's butter, cheetos, cheese, oregono salami there. Oh,
(06:55):
that's delicious.
Speaker 1 (06:57):
That is delicous. That is delicious. Yeah, okay, how good
is this for you?
Speaker 2 (07:06):
You know that is so nice? Do you think so too? Right?
Speaker 1 (07:13):
That is so good?
Speaker 2 (07:14):
What a shock. It's called slop soup. We will have
these ingredients. All the butter's going around my mouth now
look like I've eaten the cooked chalk. We'll have the
recipe on our socials. But that is delicious.
Speaker 1 (07:26):
That is great.
Speaker 2 (07:29):
That's a fancy. The moldy bacteria invested slab.
Speaker 1 (07:34):
Of meat too much tends to give you.
Speaker 2 (07:41):
That is one of the best things we've ever made.
Speaker 1 (07:43):
It is very good.
Speaker 2 (07:45):
And the one I saw on TikTok had a green tinge.
I don't know where that came from. This one is
delicious
Speaker 1 (07:50):
Well done, Thank you
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