🍷 We Try Red Wine And Condensed Milk

It's that time of the week again... TIKTOK TUCKER!

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:01):
What you do with that, You do it. That's a
fancy The moldy, bacteria infested slab of meat fall off.

Speaker 2 (00:09):
The fall too much tends to give your TikTok taker.
We make food from TikTok and eat it. Last week's
homemade microwave pizza, you liked it. I was shocked.

Speaker 1 (00:21):
Pieces of bread that you smear mayonnaise on, tomato, sauce,
cheese and put those into the microwave.

Speaker 2 (00:30):
I thought it was all right.

Speaker 1 (00:31):
It did sound TikTok. Impress your Italian friends. I don't
think that would work.

Speaker 2 (00:34):
My mates Luigi and Giuseppe, they love it.

Speaker 1 (00:37):
Well, that's good, Brendan. Today we're doing one that's very simple,
but the notion of it has intrigued me. I saw
a guy on TikTok say this sounds disgusting, but apparently
it's going to be all right. He tried it and
he liked it, and I'd like us to do the same.
Wine and dine I'm calling it. We start off with
a glass of red wine I have brought in, not

(00:58):
just any old muk. This is our remember Jones and
Amanda's jam drop there it is. This was from McLaren
Vale McLaren vale from estate. It is a very nice charade.

Speaker 2 (01:10):
You can't get that anymore. That's a can you get
some other rot gut? Because we don't.

Speaker 1 (01:15):
We're using it. I'm sorry, you just cracked it. I've
cracked it. So I'm pouring this into Oh I spilt it.
So you pour a full glass of this, Ryan, we
only had two glasses, so I'll put some in a
cup is allowed to drink. I'm going to give you
a tiny sip at Mum says you can have stiff knobs,
so I pour that to the top. Now here's this ingredient.

Speaker 2 (01:35):
What's the secret? You think this.

Speaker 1 (01:36):
Might be hideous, it might be brilliant. I don't know.
Don't rub your face. This secret ingredient can is sweetened
condensed milk. Sweet condensed milk. I grew up eating this,
which is why I grew up in Britain without the
flour rid. I've got so many fillings. We'd go on
holidays and Mum would give us tubes of this stuff
to suck on. I love it.

Speaker 2 (01:55):
That's why you have no teeth.

Speaker 1 (01:56):
That's why I've got no teeth. So sweet and condensed
milk is going to go into the red wine. The
dollop is oh god, yeah, I didn't even cut my tongue.
So here comes a big dollop.

Speaker 2 (02:12):
How much do you put in a dollop?

Speaker 1 (02:14):
It said, So, here's a dollop into the first one.

Speaker 2 (02:18):
Well, it looks effective.

Speaker 1 (02:19):
Here's a dollop into the second one. And now here's
a dollop into Ryan's little dwing. It's and what I do.

Speaker 2 (02:27):
Now it looks quite effective.

Speaker 1 (02:29):
I'll give it a stir. Yep, that's Ryan's one.

Speaker 2 (02:34):
Not a vigorous stir.

Speaker 1 (02:36):
Do you want a vigorous stir? You to do that
throughout this entire second?

Speaker 2 (02:39):
I see for the people at home that are playing along.

Speaker 1 (02:41):
That's for Ryan. It's quite viscous. Yeah, you're so viscous.
So I do have to stir it quite like this.

Speaker 2 (02:49):
That's a pretty piss well, that's it.

Speaker 1 (02:52):
Well, it's thick. Would you like me to stir like this? Brendan,
it's a pretty pissed stir restaurant critic to you, because
you want it to mix through and it's come on,
I need some paper towels.

Speaker 2 (03:06):
Just just make the stuff, will you?

Speaker 1 (03:09):
Is this how you're talking in a restaurant? Just make
the stuff. Will you say, here's mister Jones sick shake,
will be ready?

Speaker 2 (03:17):
All right?

Speaker 1 (03:17):
So I want to stir it right up because look
at this, it changes color. I wanted to change color.
Can I get some more spots one of those things spoons,
so I can stir more than one at a time? Right,
it's listening, going home.

Speaker 2 (03:34):
Looking, and we can watch this all day understirup stuff?
You come on, for God's sake, thank you?

Speaker 1 (03:39):
I think, well, I've got to stir one at the time,
so shut up. You see you'll drink it and it
won't be proper. I want people, I want you to taste.
What people are saying is nice, that's yours. Rhyme, here's yours.

Speaker 2 (03:54):
I come here for the surface.

Speaker 1 (03:55):
I should get a job at Karen's. Thank you. Do
you want to give it a bit more of a stir?

Speaker 2 (04:03):
Okay?

Speaker 1 (04:05):
All right? Ready? When I say three, have a sip ready? One? Two? Three?
Is it going to be a taste sensation? But okay,
I can't tell. I can't tell if it tastes it
is because I'm drinking wine at eight thirty in the morning.

Speaker 2 (04:25):
What do you think I'm going to go back for
some morseultanas.

Speaker 1 (04:29):
What do you think?

Speaker 2 (04:31):
You know?

Speaker 1 (04:31):
Does it improve the wine?

Speaker 2 (04:33):
It tastes like Bailey's, but not Bailies.

Speaker 1 (04:37):
It's like baby, try again, try again.

Speaker 2 (04:41):
Maybe not take a big glug of it, but it's
not bad. What do you think right?

Speaker 1 (04:45):
I think it's pretty viscuous.

Speaker 2 (04:47):
No, you don't know what that word was two minutes ago.
I think it's around everything.

Speaker 1 (04:53):
The condensed milk is too thick to go through the wine.

Speaker 2 (04:59):
You know it's I Bailey's, okay. I think you'd served
us up at a ski lodge.

Speaker 1 (05:03):
When you come back to your shelf, you could drink
gravel and you'd be happy.

Speaker 2 (05:08):
Well, then you st thumbs up from all of us cercy,
the moldy, bacteria infested slab of meat fall off the
results too much. That tends to give your diary. How
many of those can you? I'm not sure