May 20, 2025 • 6 mins
It's that time of the week again... TIKTOK TUCKER!
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Episode Transcript
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Speaker 1 (00:10):
My Heart podcasts, hear more gold one on one point
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Starting what you do with that? You do it? That's
a fancy The moldy bacteria invested slab of meat just
fall off. The results too much tends to give your
(00:32):
TikTok tacker. We make food from TikTok and eat it.
What are we eating today? Mum? Are you a fan
of tium massou? I love turram massou. I'm one of
the few people that doesn't love turumassoux. I'm not a
big coffee drinker, so that coffee kind of flavor isn't
my thing. Sure. Actually, I saw someone the other day
you would hate this. They made a tiram massou in
an overnight wheelie bag. You know the bags that wheel
(00:53):
through an airport. They made tira massoux in there. We've
seen people make things in the in the mid compartments
of their car. You're just doing it for a rage bait,
so people click on it and get angry. It's like
Katie Perry pretending that she's got someone's trying to get
a man in the crowd, you know, And then people
talk about that's what you do. Well, we're not going
to do any of that today. It's a Tiara massou
(01:15):
with a twist, because we wouldn't want to get viral.
I'm interested in what this tastes like because I love pickles, yes,
and so this might improve the taste of tiara masso
for me. It's a pickled tiaramasou. So we start off
by getting whipped cream. Yep, I now just have thickened cream.
Going to put that into the base of a loaf tin.
We thought we'd keep it small the base of a
loaf tin, So we cover the base of the loaf
(01:37):
tin with whipped cream. You like to picture life? Is
that toilet talk? Anyway? That's happened there. Then I do
a layer of pickles on the top. You've already it's
too early in the morning for me to eat pickles,
but I do love pickles. Okay, I'm going to put
a layer of pickles on top of the whipped cream.
You eat well and they make you pull a rough
head today, how many of your hands? Okay, this will
(02:01):
take a second, Just left, give me a second. I
have to put the picture of a hand there. Or yeah,
if you'd like to know, said the man, holding his
hands together and making no of it. This goes in here. Okay,
there we are. Look at that. So we've got whipped cream.
We have a layer of pickles. And this is where
it gets interesting. You know how you get your the biscuits,
your lady finger biscuits. What we do now? Rather than
(02:23):
dipping this into a coffee liqueur or coffee, we dip
it into pickle juice, beetle juice. I'm dipping that. Look
at this, I'm dipping it into the juice from the
pickle jar. And then oh, it's falling apart. Yep, that
goes on top. Maybe you've dipped it too long, maybe
I have. Let's dip this one a bit less. It's
(02:44):
falling apart. Quick dip, quick, dip in the pickle. There
we go. That one's not quite fitting, but never mind.
Play along at home, hash, I know I am, and
I have I chopped the ends off. There we go.
Here we dip that in the pickles. Dip it in
the pickles. This one slight dip in the pickles. Do
(03:05):
you want to dip in the pickles? Brendan, Just stop
saving of pickles. There we go. There it's been dipped
in the pickles. There's that, and there's that, and what
happens now? So we've got all our lady fingers dipped
in the pickles. We top that with another layer of
whipped cream that goes over the top. I know it's
going to kill us when we eat it later on,
to forget what the taste is? And what do we
(03:26):
put it on top of the cream? Have a guess?
What do you think it might be? Do you think
it might be the Empire state building? No, it's another
layer of pickles. This guy's on to the top. And
then so I try to help. What try you do?
The full ras? You like this? When your wife cooks
(03:48):
at home? Not at all. I do the cooking. That's
because and I wonder why she doesn't choose to do it.
All right, So that's what's happening. How do I get that?
So let me ref refresh you. We've got whipped cream,
we've got pickles, We've got these lady fingers dipped in
the pickled juice. Then we've got another lay of whipped cream,
(04:08):
and finally another layer of pickles. Should I put a
little drizzle of the juice over the top? All right? Well,
that now is going to go to the fridge, and
later in the show, we're going to see what we
make of pickle tiram massou with no added empire state building.
I'm looking forward to it. I was really hankering for
some empire state building. TikTok kaker. We make food from
(04:32):
TikTok and eat it. Manda made this earlier. Manda made
this earlier, Yes she did. This is a pickled tiramassoo.
You put whipped cream at the bottom of the dish.
Layer that with pickles on sliced pickles. Soak the lady fingers,
not in coffee, which you'd normally do with tira massou,
but in pickle juice. Lay them on top of the pickles,
another layer of whipped cream, and then finally another layer
of pickles. It's been the fridge for a couple of hours. Yep, oh,
(04:54):
it's soft. It's time to dish it up, app and
eat it. And we got some calie rye and you
get a little spoon there, okay, Brendan, Yep, there's yours.
What's the matter? Is covered in may a spoon? What's brand?
Take this? What's it? Covet in rust on it. Your
mother must be exhausted, the sort of person who's just here, Ryan,
(05:21):
eat this. What would you do if you're in the trenches.
All right, you're ready. When I say three, you have
to get on the spoon. You have to get some pickle,
some whipped cream, and some of the biscuit. Two three.
It doesn't look good, I'll tell you that much. M
I like it. Oh wow, actually I like it. You
(05:44):
know what? I don't like the sweetness of a tyrium
of soup. I kind of like it. Ryan, What face
are you pulling? Mark? It's good. It's creamy biscuity. That
is very surprising. Roll the outro. It's worth making. Start
that you do. It's a fancy the mold bacteria and
(06:09):
that's what gets results too much. That tends to give
your diary. I really like it. The recipe for this
will be on our socials today. What a surprise, Jerius
messu pickle headache. That old thing
My Heart podcasts, hear more gold one on one point
seven podcasts, playlists, and listen live on the free iHeart app.
Starting what you do with that? You do it? That's
a fancy The moldy bacteria invested slab of meat just
fall off. The results too much tends to give your
(00:32):
TikTok tacker. We make food from TikTok and eat it.
What are we eating today? Mum? Are you a fan
of tium massou? I love turram massou. I'm one of
the few people that doesn't love turumassoux. I'm not a
big coffee drinker, so that coffee kind of flavor isn't
my thing. Sure. Actually, I saw someone the other day
you would hate this. They made a tiram massou in
an overnight wheelie bag. You know the bags that wheel
(00:53):
through an airport. They made tira massoux in there. We've
seen people make things in the in the mid compartments
of their car. You're just doing it for a rage bait,
so people click on it and get angry. It's like
Katie Perry pretending that she's got someone's trying to get
a man in the crowd, you know, And then people
talk about that's what you do. Well, we're not going
to do any of that today. It's a Tiara massou
(01:15):
with a twist, because we wouldn't want to get viral.
I'm interested in what this tastes like because I love pickles, yes,
and so this might improve the taste of tiara masso
for me. It's a pickled tiaramasou. So we start off
by getting whipped cream. Yep, I now just have thickened cream.
Going to put that into the base of a loaf tin.
We thought we'd keep it small the base of a
loaf tin, So we cover the base of the loaf
(01:37):
tin with whipped cream. You like to picture life? Is
that toilet talk? Anyway? That's happened there. Then I do
a layer of pickles on the top. You've already it's
too early in the morning for me to eat pickles,
but I do love pickles. Okay, I'm going to put
a layer of pickles on top of the whipped cream.
You eat well and they make you pull a rough
head today, how many of your hands? Okay, this will
(02:01):
take a second, Just left, give me a second. I
have to put the picture of a hand there. Or yeah,
if you'd like to know, said the man, holding his
hands together and making no of it. This goes in here. Okay,
there we are. Look at that. So we've got whipped cream.
We have a layer of pickles. And this is where
it gets interesting. You know how you get your the biscuits,
your lady finger biscuits. What we do now? Rather than
(02:23):
dipping this into a coffee liqueur or coffee, we dip
it into pickle juice, beetle juice. I'm dipping that. Look
at this, I'm dipping it into the juice from the
pickle jar. And then oh, it's falling apart. Yep, that
goes on top. Maybe you've dipped it too long, maybe
I have. Let's dip this one a bit less. It's
(02:44):
falling apart. Quick dip, quick, dip in the pickle. There
we go. That one's not quite fitting, but never mind.
Play along at home, hash, I know I am, and
I have I chopped the ends off. There we go.
Here we dip that in the pickles. Dip it in
the pickles. This one slight dip in the pickles. Do
(03:05):
you want to dip in the pickles? Brendan, Just stop
saving of pickles. There we go. There it's been dipped
in the pickles. There's that, and there's that, and what
happens now? So we've got all our lady fingers dipped
in the pickles. We top that with another layer of
whipped cream that goes over the top. I know it's
going to kill us when we eat it later on,
to forget what the taste is? And what do we
(03:26):
put it on top of the cream? Have a guess?
What do you think it might be? Do you think
it might be the Empire state building? No, it's another
layer of pickles. This guy's on to the top. And
then so I try to help. What try you do?
The full ras? You like this? When your wife cooks
(03:48):
at home? Not at all. I do the cooking. That's
because and I wonder why she doesn't choose to do it.
All right, So that's what's happening. How do I get that?
So let me ref refresh you. We've got whipped cream,
we've got pickles, We've got these lady fingers dipped in
the pickled juice. Then we've got another lay of whipped cream,
(04:08):
and finally another layer of pickles. Should I put a
little drizzle of the juice over the top? All right? Well,
that now is going to go to the fridge, and
later in the show, we're going to see what we
make of pickle tiram massou with no added empire state building.
I'm looking forward to it. I was really hankering for
some empire state building. TikTok kaker. We make food from
(04:32):
TikTok and eat it. Manda made this earlier. Manda made
this earlier, Yes she did. This is a pickled tiramassoo.
You put whipped cream at the bottom of the dish.
Layer that with pickles on sliced pickles. Soak the lady fingers,
not in coffee, which you'd normally do with tira massou,
but in pickle juice. Lay them on top of the pickles,
another layer of whipped cream, and then finally another layer
of pickles. It's been the fridge for a couple of hours. Yep, oh,
(04:54):
it's soft. It's time to dish it up, app and
eat it. And we got some calie rye and you
get a little spoon there, okay, Brendan, Yep, there's yours.
What's the matter? Is covered in may a spoon? What's brand?
Take this? What's it? Covet in rust on it. Your
mother must be exhausted, the sort of person who's just here, Ryan,
(05:21):
eat this. What would you do if you're in the trenches.
All right, you're ready. When I say three, you have
to get on the spoon. You have to get some pickle,
some whipped cream, and some of the biscuit. Two three.
It doesn't look good, I'll tell you that much. M
I like it. Oh wow, actually I like it. You
(05:44):
know what? I don't like the sweetness of a tyrium
of soup. I kind of like it. Ryan, What face
are you pulling? Mark? It's good. It's creamy biscuity. That
is very surprising. Roll the outro. It's worth making. Start
that you do. It's a fancy the mold bacteria and
(06:09):
that's what gets results too much. That tends to give
your diary. I really like it. The recipe for this
will be on our socials today. What a surprise, Jerius
messu pickle headache. That old thing
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