December 9, 2025 • 7 mins
It's that time of the week... TIKTOK TUCKER!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
My Heart podcasts here, more Gold one on one point
seven podcasts.
Speaker 2 (00:14):
Playlists and listen live on the free iHeart app and
Amanda jam Nation Toktacker. We make food from TikTok and
eat it. Today we have a special guest chef in
the studio.
Speaker 1 (00:26):
He's not allowed to do the cooking. He's just observing
and eating. Miguil Maestre.
Speaker 2 (00:30):
Hello, Hello, amigo.
Speaker 3 (00:31):
I'm already really anxious. What is on top of the table.
I know, Jones.
Speaker 1 (00:37):
You're not going to like this, and thank you for
coming to our book lauch last night. It was so fun.
You're not going to like what's about to happen, and
we may not either. What we do is we replicate
recipes that are famous on TikTok or that have been
cooked in an unusual way. We're going to make the
steak that Pauline Hanson cooked when she was luring Barnaby
Joyce over to join One Nation. She was in her
(00:57):
offices in Canberra. She cooked a wagu steak on a
sandwich press. There were no seasonings, there was no oil,
there was nothing. She has abund it on. So let's
do it.
Speaker 3 (01:09):
So we're gonna go out there.
Speaker 2 (01:10):
Pauline at the time said this, The.
Speaker 1 (01:12):
Stake was beautifully cook. No one's been sick today. No
one has been sick today more than you can sell
out your Restaurant's a girl.
Speaker 2 (01:20):
So, Miguel, what a manda likes. There's lots of advice.
You're over my side of the desk is but what
a manda likes his advice and people telling her how
to cook.
Speaker 1 (01:28):
And do stuff. And you're not allowed to change this recipe.
We're making it as it was done. Heaps we could done.
Speaker 3 (01:34):
He was that those steak he's just coming out of
the fridge. Love But what about reaching room temperature? Yeah,
not before before you open it. Handel a little be
massage it, massage the meal.
Speaker 1 (01:47):
I'm going to make it exactly as I saw it being.
I can't even open the bank.
Speaker 3 (01:54):
To help you.
Speaker 2 (01:57):
It's an easy heal.
Speaker 3 (01:58):
Give me the knife, because when you cook a steak, Amanda,
you need to handle a little bit, handle the meat
a little.
Speaker 1 (02:04):
Pauline, I don't know if she handled.
Speaker 3 (02:05):
His meat, because you know, with your room temperature, your
body heat, you're gonna reach that nice room temperature. You're
not gonna clash or temperature when it goes into the grill.
I love how gracefully this is real Gorman, like, what
about it? Son? Pepper and oil?
Speaker 1 (02:26):
There were no there was no oil, There was no seasonings,
there was nothing.
Speaker 3 (02:30):
No massage.
Speaker 1 (02:31):
Did she did she close the lid? Yeah, oh no,
you can't die.
Speaker 3 (02:37):
Oh there is an atrocity in Spanish and a trothy dad.
Speaker 1 (02:46):
She said it was delicious, said it was delicious, Well
until it's what do you mean.
Speaker 3 (02:55):
It's a blow up doll on the floor.
Speaker 1 (02:58):
Also, I don't know if a sandwich press gets hot
enough for to see the meat. We are going to
see because this is what Pauline did. She said it
was delicious, had the contact.
Speaker 3 (03:09):
I mean this year process. Because he's a toaster. You'll
get to see you in the size. So it smells good.
He's going to caramelize, but I mean he's not seasoning,
he's not massaging. It's a little bit of a rough start.
Speaker 1 (03:22):
Seen Pauline Hanson. This is how she was going to
do it all along.
Speaker 2 (03:25):
But what we'll do is the news and then we'll
come back. It does smell nice and.
Speaker 1 (03:29):
Medium, and we're also going to drink our eggnog that
has more booze in it than you can poke a stickat.
Speaker 2 (03:37):
Not only today are we using two celebrity chefts, jailbirds
to jailbird. They've both done time. We've got Martha Stewart's
eggnog and.
Speaker 1 (03:46):
Now three cups of bourbon, and we need a half
a cup of dark rum, and believe it or not,
two cups of cognac and good.
Speaker 3 (03:55):
We washed that down.
Speaker 2 (03:56):
We've got Pauline Handson's steak.
Speaker 1 (03:57):
The steak was beautifully cool. No one's been sick today.
To wash down the drinks.
Speaker 2 (04:02):
We're going to eat a steak and celebrity shift make
As far.
Speaker 1 (04:06):
As we know, he hasn't been in prison. So let's
start with the egg nog. Miguel, can you do the
honors please and scoop four of these of them? And
when once they've scooped, I'm going to put some cream
on the top. Right ready, there we go, Ready, okay, plate, No,
this is as boozy. It's going to kill us. Brendan
(04:28):
take you.
Speaker 3 (04:30):
Yeah, you need to put a living more cream. It
looks nice.
Speaker 1 (04:36):
I can smell it from here. All right, No we
don't have and Miguel, you keep playing. Let me just
say something. This steak the way she cooked it. It
was just the way that she cooked it, completely plain.
She put it into a sandwich press. I just opened
(04:57):
the sandwich press open.
Speaker 2 (04:59):
You haven't opened it yet.
Speaker 1 (05:02):
I had a sneak peek, Brendan.
Speaker 2 (05:04):
Well, what do we drink this first?
Speaker 1 (05:05):
And we're going Miguel, that looks that looks great.
Speaker 2 (05:10):
No, that looks so good.
Speaker 1 (05:12):
Look what's on itak, Miguel has seasoned it. When did
you do that?
Speaker 3 (05:16):
When I was in the kitchen fighting with a fiber.
Speaker 1 (05:20):
This is supposed to be playing as as anything. Because that, Miguel,
how could you?
Speaker 3 (05:26):
Chris, You're looking at this thing, and I say I can't.
Speaker 2 (05:28):
I can't, Okay, I don't for your language, but.
Speaker 1 (05:33):
Miguel, make yourself beautiful. Don't stop it. Look at all
the fact that's who's got fat I'm talking about.
Speaker 2 (05:44):
Miguel's all right, Brian, you don't have to do you
need to cut it like great cut un We don't care.
Speaker 3 (05:52):
Lovely Scotch feeler as well. Look at the beautiful marveling.
Speaker 1 (05:56):
You don't have to, Miguel.
Speaker 2 (05:57):
We were just saying, as we were walking to the kitchen,
how much is that piece of meat work?
Speaker 1 (06:01):
Or we're talking fifty no wonder Barnaby Joyce said, I'll
join one nation.
Speaker 2 (06:07):
And because he lives time, we want to make the
olive respect to that meat one that for this, so chuck.
Speaker 1 (06:14):
It onto a plate. We don't have all that.
Speaker 3 (06:20):
I need and such a like look serious and cooking
segment like this one?
Speaker 1 (06:26):
How are we going to eat it? From one?
Speaker 3 (06:28):
The pieces get get a beast like just like that finger.
Speaker 1 (06:30):
Everyone has to eat it to get.
Speaker 3 (06:32):
In a little bait by by beats.
Speaker 1 (06:35):
Let's while you're doing that, let's drink our ignog one
two three, you too, Miguel?
Speaker 3 (06:42):
Is that?
Speaker 1 (06:43):
Oh my god, make it fuel.
Speaker 3 (06:46):
It's nice though Christmas by Christmas will be good because
people in Christmas, you know, get a little bit like Brian.
Speaker 1 (06:54):
That's going to give me heart BURNA take a piece
of meat and take that one myself. Is this how
you serve it at your restaurant? The whole wite Brendon three?
Eat it. This is a steak that's been cool in
the sandwich press. Miguel couldn't help himself and he seasoned it.
Speaker 3 (07:12):
Mm hmm. It's a bit stewie, yes, olibia stewie, because
I think it wasn't rest there and let oh whatever.
Speaker 1 (07:21):
I watched Paul and do it. She did nothing fancy
pants at all.
Speaker 3 (07:24):
No one got seek today.
Speaker 2 (07:28):
So is it worth doing?
Speaker 1 (07:30):
If you've got other kitchen implements, probably know.
Speaker 2 (07:33):
If you don't, If you're doing time and you can
make up some hooch, then great, Miguel, thank you.
Speaker 3 (07:38):
There's enough for me.
Speaker 1 (07:42):
Start what you do that you do it? That's a
fancy the moldy, bacteria infested slab of meat fall off,
the results. I wouldn't say that to my dog. I
don't feel well
My Heart podcasts here, more Gold one on one point
seven podcasts.
Speaker 2 (00:14):
Playlists and listen live on the free iHeart app and
Amanda jam Nation Toktacker. We make food from TikTok and
eat it. Today we have a special guest chef in
the studio.
Speaker 1 (00:26):
He's not allowed to do the cooking. He's just observing
and eating. Miguil Maestre.
Speaker 2 (00:30):
Hello, Hello, amigo.
Speaker 3 (00:31):
I'm already really anxious. What is on top of the table.
I know, Jones.
Speaker 1 (00:37):
You're not going to like this, and thank you for
coming to our book lauch last night. It was so fun.
You're not going to like what's about to happen, and
we may not either. What we do is we replicate
recipes that are famous on TikTok or that have been
cooked in an unusual way. We're going to make the
steak that Pauline Hanson cooked when she was luring Barnaby
Joyce over to join One Nation. She was in her
(00:57):
offices in Canberra. She cooked a wagu steak on a
sandwich press. There were no seasonings, there was no oil,
there was nothing. She has abund it on. So let's
do it.
Speaker 3 (01:09):
So we're gonna go out there.
Speaker 2 (01:10):
Pauline at the time said this, The.
Speaker 1 (01:12):
Stake was beautifully cook. No one's been sick today. No
one has been sick today more than you can sell
out your Restaurant's a girl.
Speaker 2 (01:20):
So, Miguel, what a manda likes. There's lots of advice.
You're over my side of the desk is but what
a manda likes his advice and people telling her how
to cook.
Speaker 1 (01:28):
And do stuff. And you're not allowed to change this recipe.
We're making it as it was done. Heaps we could done.
Speaker 3 (01:34):
He was that those steak he's just coming out of
the fridge. Love But what about reaching room temperature? Yeah,
not before before you open it. Handel a little be
massage it, massage the meal.
Speaker 1 (01:47):
I'm going to make it exactly as I saw it being.
I can't even open the bank.
Speaker 3 (01:54):
To help you.
Speaker 2 (01:57):
It's an easy heal.
Speaker 3 (01:58):
Give me the knife, because when you cook a steak, Amanda,
you need to handle a little bit, handle the meat
a little.
Speaker 1 (02:04):
Pauline, I don't know if she handled.
Speaker 3 (02:05):
His meat, because you know, with your room temperature, your
body heat, you're gonna reach that nice room temperature. You're
not gonna clash or temperature when it goes into the grill.
I love how gracefully this is real Gorman, like, what
about it? Son? Pepper and oil?
Speaker 1 (02:26):
There were no there was no oil, There was no seasonings,
there was nothing.
Speaker 3 (02:30):
No massage.
Speaker 1 (02:31):
Did she did she close the lid? Yeah, oh no,
you can't die.
Speaker 3 (02:37):
Oh there is an atrocity in Spanish and a trothy dad.
Speaker 1 (02:46):
She said it was delicious, said it was delicious, Well
until it's what do you mean.
Speaker 3 (02:55):
It's a blow up doll on the floor.
Speaker 1 (02:58):
Also, I don't know if a sandwich press gets hot
enough for to see the meat. We are going to
see because this is what Pauline did. She said it
was delicious, had the contact.
Speaker 3 (03:09):
I mean this year process. Because he's a toaster. You'll
get to see you in the size. So it smells good.
He's going to caramelize, but I mean he's not seasoning,
he's not massaging. It's a little bit of a rough start.
Speaker 1 (03:22):
Seen Pauline Hanson. This is how she was going to
do it all along.
Speaker 2 (03:25):
But what we'll do is the news and then we'll
come back. It does smell nice and.
Speaker 1 (03:29):
Medium, and we're also going to drink our eggnog that
has more booze in it than you can poke a stickat.
Speaker 2 (03:37):
Not only today are we using two celebrity chefts, jailbirds
to jailbird. They've both done time. We've got Martha Stewart's
eggnog and.
Speaker 1 (03:46):
Now three cups of bourbon, and we need a half
a cup of dark rum, and believe it or not,
two cups of cognac and good.
Speaker 3 (03:55):
We washed that down.
Speaker 2 (03:56):
We've got Pauline Handson's steak.
Speaker 1 (03:57):
The steak was beautifully cool. No one's been sick today.
To wash down the drinks.
Speaker 2 (04:02):
We're going to eat a steak and celebrity shift make
As far.
Speaker 1 (04:06):
As we know, he hasn't been in prison. So let's
start with the egg nog. Miguel, can you do the
honors please and scoop four of these of them? And
when once they've scooped, I'm going to put some cream
on the top. Right ready, there we go, Ready, okay, plate, No,
this is as boozy. It's going to kill us. Brendan
(04:28):
take you.
Speaker 3 (04:30):
Yeah, you need to put a living more cream. It
looks nice.
Speaker 1 (04:36):
I can smell it from here. All right, No we
don't have and Miguel, you keep playing. Let me just
say something. This steak the way she cooked it. It
was just the way that she cooked it, completely plain.
She put it into a sandwich press. I just opened
(04:57):
the sandwich press open.
Speaker 2 (04:59):
You haven't opened it yet.
Speaker 1 (05:02):
I had a sneak peek, Brendan.
Speaker 2 (05:04):
Well, what do we drink this first?
Speaker 1 (05:05):
And we're going Miguel, that looks that looks great.
Speaker 2 (05:10):
No, that looks so good.
Speaker 1 (05:12):
Look what's on itak, Miguel has seasoned it. When did
you do that?
Speaker 3 (05:16):
When I was in the kitchen fighting with a fiber.
Speaker 1 (05:20):
This is supposed to be playing as as anything. Because that, Miguel,
how could you?
Speaker 3 (05:26):
Chris, You're looking at this thing, and I say I can't.
Speaker 2 (05:28):
I can't, Okay, I don't for your language, but.
Speaker 1 (05:33):
Miguel, make yourself beautiful. Don't stop it. Look at all
the fact that's who's got fat I'm talking about.
Speaker 2 (05:44):
Miguel's all right, Brian, you don't have to do you
need to cut it like great cut un We don't care.
Speaker 3 (05:52):
Lovely Scotch feeler as well. Look at the beautiful marveling.
Speaker 1 (05:56):
You don't have to, Miguel.
Speaker 2 (05:57):
We were just saying, as we were walking to the kitchen,
how much is that piece of meat work?
Speaker 1 (06:01):
Or we're talking fifty no wonder Barnaby Joyce said, I'll
join one nation.
Speaker 2 (06:07):
And because he lives time, we want to make the
olive respect to that meat one that for this, so chuck.
Speaker 1 (06:14):
It onto a plate. We don't have all that.
Speaker 3 (06:20):
I need and such a like look serious and cooking
segment like this one?
Speaker 1 (06:26):
How are we going to eat it? From one?
Speaker 3 (06:28):
The pieces get get a beast like just like that finger.
Speaker 1 (06:30):
Everyone has to eat it to get.
Speaker 3 (06:32):
In a little bait by by beats.
Speaker 1 (06:35):
Let's while you're doing that, let's drink our ignog one
two three, you too, Miguel?
Speaker 3 (06:42):
Is that?
Speaker 1 (06:43):
Oh my god, make it fuel.
Speaker 3 (06:46):
It's nice though Christmas by Christmas will be good because
people in Christmas, you know, get a little bit like Brian.
Speaker 1 (06:54):
That's going to give me heart BURNA take a piece
of meat and take that one myself. Is this how
you serve it at your restaurant? The whole wite Brendon three?
Eat it. This is a steak that's been cool in
the sandwich press. Miguel couldn't help himself and he seasoned it.
Speaker 3 (07:12):
Mm hmm. It's a bit stewie, yes, olibia stewie, because
I think it wasn't rest there and let oh whatever.
Speaker 1 (07:21):
I watched Paul and do it. She did nothing fancy
pants at all.
Speaker 3 (07:24):
No one got seek today.
Speaker 2 (07:28):
So is it worth doing?
Speaker 1 (07:30):
If you've got other kitchen implements, probably know.
Speaker 2 (07:33):
If you don't, If you're doing time and you can
make up some hooch, then great, Miguel, thank you.
Speaker 3 (07:38):
There's enough for me.
Speaker 1 (07:42):
Start what you do that you do it? That's a
fancy the moldy, bacteria infested slab of meat fall off,
the results. I wouldn't say that to my dog. I
don't feel well
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