October 7, 2025 • 6 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 (00:01):
And Amanda Jamna, come much to your side of the desk.
I'm using your microphone.
Speaker 2 (00:06):
Well, you might get some interesting head thoughts.
Speaker 1 (00:09):
Suddenly I want to talk about stuff. I want to
talk about feelings, emotions.
Speaker 2 (00:14):
Okay, Brenda, no, let's have it. Let's have a minute
where you do that. A minute over what a shash vulnerable? Well,
I'm actually thinking of you because I'm looking at a
whole lot of cheese. So what happens here? There's a
potato there's a potato shortage. There's been bad crops. Apparently
potatoes are going to get expensive. I saw this on
TikTok and thought people could do this. Instead of potato chips,
(00:34):
it's spam chips. Having said that, I just saw this
pro tip at the bottom because I'm making spam chips.
It says this is pretty good. But the best version
is to chop up a rotisserie chicken and use that
instead of the spam you just spat in my face. Anyway,
we're going to persevere with our spam chips. First of all,
we have to grate some cheese. We grate some parmesan.
(00:55):
I've already pregraded some, but for theatrical purposes, because Brendan
likes to see me great things like this is my
only fans. I'm going to great a bit of parmesan
here like that. It's like your ankle skin. Put a
bit of Okay, that's said. We know how grating cheese goes.
That goes in one. Then we grate some cheddar. This
(01:18):
is interesting. Let's just grate some cheese.
Speaker 1 (01:22):
It's gonna be one of those videos that people do.
Speaker 2 (01:25):
It is a video that we're doing, isn't it life freaky?
Speaker 1 (01:29):
So that's great, well done?
Speaker 2 (01:31):
And what happens now? This is the bit where it's
going to smell. Take those away. Jenna is going to
heave because she's a vegetarian and she's filming this for us.
I have to grate. I have to grate half a cup,
half a block of spam. Let's open up the tin.
Let's see how I go. There we go, Oh, not
spat it in my face? All right, let's get it
(01:55):
out of the spam. And now I'm going to which
side of the greater? How about this one?
Speaker 1 (02:03):
What depends?
Speaker 2 (02:04):
Do you want big?
Speaker 1 (02:04):
Great?
Speaker 2 (02:05):
Yeah? I think I have to. We're going to does
this smell like human flesh? I'm going to grate half.
Come around here, genesee, you can see the beauty of it.
I'm grating half a block of spam. Oh, this looks
like from Wolf Creek? Is that half a block? You reckon?
Tell me when it's a half? Did you just get
(02:26):
a whiff of it? Brian? Why does it smell so heavy? Heavy?
So what happens now? That goes into a bowl? Oh?
I know that. That goes in. Cheese goes in? Sorry,
more cheese goes in. What I add to it now?
Is I crack an egg in there? I'm a crack
(02:47):
one right now. And then with my hands, I'm munching
it together. This gets shaped into chips. Can you hear that?
Spam and cheese? There's no mystery ingredient? What kind of
chips I'm going to add an anvil? They're going to
(03:08):
be anvil chips?
Speaker 1 (03:10):
What size chips?
Speaker 2 (03:11):
Are we going French fry or thick? Cutty cut? I
don't think we can do anything delicate with this. Let's
i've munched it together. Have a look, Brian's heaving there
we go. Look at that. I've made it into a ball.
Now I need to clean Oh, it's just foul all
right now? I think I think a chip would be
(03:34):
like this. What do you think I'm just rolling it into?
Speaker 1 (03:36):
Like?
Speaker 2 (03:36):
Is that too much of a croquette?
Speaker 1 (03:38):
Well? That looks like a meatball?
Speaker 2 (03:39):
Man, Okay, well you let's fashion it into a chip.
I'm going to make these into chips and put them
in a How about that that's a bit too fat?
How about that?
Speaker 1 (03:48):
That doesn't look anything like a chip?
Speaker 2 (03:49):
Well how about now it does? Look at that I've
shaped it.
Speaker 1 (03:51):
Into its make it look like a fish finger.
Speaker 2 (03:54):
All right, So there's one, and then I'm going to
put these into the air fry. It could take some time.
You might want to do something else in the meantime.
Why don't you do that? Why don't I.
Speaker 1 (04:03):
Do Helen's aremus can do the news next? And then
we'll put it in the air fry.
Speaker 2 (04:08):
That's what we'll do, and then we'll eat them.
Speaker 1 (04:11):
TikTok tucker. We make food from TikToker and eat it.
What are we eating today?
Speaker 2 (04:15):
Love spam chips. Before we taste them, I'll talk you
through what we are eating. We've grated some parmesan, some cheddar,
half a block of spam. This is the controversial thing.
Even the person who's recipe it is, says down here
pro tip. This is good, but the best version to
chop up rotisserie chicken and use it instead of spam.
I saw that right at the end. Anyway, So we've
(04:36):
added half the block of spam, We've added an egg,
and I've shaped them into kind of chips. I could
have shaped them better if I'd had more time. They've
been in the air fry for about twenty minutes.
Speaker 1 (04:46):
They air fry too, we like to call it. They
look rest in peace air fry one which was bashed
Amanda bashing it to death.
Speaker 2 (04:56):
Now they look like they'll be like cheesy puffs or
something like deep fried cheese. But let's all bide into them.
Don't forget. There's spam, Brian.
Speaker 1 (05:04):
There's some for you for.
Speaker 2 (05:04):
You take one each. And when I say go one
to friggin yum, that is yum for me. Too much
cheese but not enough spam. Man, Oh, then you actually
not that at all. You're quite right. I would cut
(05:26):
back on a bit of the cheese, Jonesy, but the
spam tastes quite delicious. I don't mind that. I'm going
to finish eating its.
Speaker 1 (05:36):
Glory rather the atro Brian, I'm trying to decide you start.
Speaker 2 (05:43):
A fancy the moldy bacteria invested slab of meat fall
off the would it's salty as hell? Yeah, it's it's
very salty.
Speaker 1 (05:58):
With your cardiologist.
Speaker 2 (05:59):
Have you eat it? Oh? But I thought it would
be hideous and it's not. This very specific recipe will
be on our socials today.
Speaker 1 (06:07):
Well done,
And Amanda Jamna, come much to your side of the desk.
I'm using your microphone.
Speaker 2 (00:06):
Well, you might get some interesting head thoughts.
Speaker 1 (00:09):
Suddenly I want to talk about stuff. I want to
talk about feelings, emotions.
Speaker 2 (00:14):
Okay, Brenda, no, let's have it. Let's have a minute
where you do that. A minute over what a shash vulnerable? Well,
I'm actually thinking of you because I'm looking at a
whole lot of cheese. So what happens here? There's a
potato there's a potato shortage. There's been bad crops. Apparently
potatoes are going to get expensive. I saw this on
TikTok and thought people could do this. Instead of potato chips,
(00:34):
it's spam chips. Having said that, I just saw this
pro tip at the bottom because I'm making spam chips.
It says this is pretty good. But the best version
is to chop up a rotisserie chicken and use that
instead of the spam you just spat in my face. Anyway,
we're going to persevere with our spam chips. First of all,
we have to grate some cheese. We grate some parmesan.
(00:55):
I've already pregraded some, but for theatrical purposes, because Brendan
likes to see me great things like this is my
only fans. I'm going to great a bit of parmesan
here like that. It's like your ankle skin. Put a
bit of Okay, that's said. We know how grating cheese goes.
That goes in one. Then we grate some cheddar. This
(01:18):
is interesting. Let's just grate some cheese.
Speaker 1 (01:22):
It's gonna be one of those videos that people do.
Speaker 2 (01:25):
It is a video that we're doing, isn't it life freaky?
Speaker 1 (01:29):
So that's great, well done?
Speaker 2 (01:31):
And what happens now? This is the bit where it's
going to smell. Take those away. Jenna is going to
heave because she's a vegetarian and she's filming this for us.
I have to grate. I have to grate half a cup,
half a block of spam. Let's open up the tin.
Let's see how I go. There we go, Oh, not
spat it in my face? All right, let's get it
(01:55):
out of the spam. And now I'm going to which
side of the greater? How about this one?
Speaker 1 (02:03):
What depends?
Speaker 2 (02:04):
Do you want big?
Speaker 1 (02:04):
Great?
Speaker 2 (02:05):
Yeah? I think I have to. We're going to does
this smell like human flesh? I'm going to grate half.
Come around here, genesee, you can see the beauty of it.
I'm grating half a block of spam. Oh, this looks
like from Wolf Creek? Is that half a block? You reckon?
Tell me when it's a half? Did you just get
(02:26):
a whiff of it? Brian? Why does it smell so heavy? Heavy?
So what happens now? That goes into a bowl? Oh?
I know that. That goes in. Cheese goes in? Sorry,
more cheese goes in. What I add to it now?
Is I crack an egg in there? I'm a crack
(02:47):
one right now. And then with my hands, I'm munching
it together. This gets shaped into chips. Can you hear that?
Spam and cheese? There's no mystery ingredient? What kind of
chips I'm going to add an anvil? They're going to
(03:08):
be anvil chips?
Speaker 1 (03:10):
What size chips?
Speaker 2 (03:11):
Are we going French fry or thick? Cutty cut? I
don't think we can do anything delicate with this. Let's
i've munched it together. Have a look, Brian's heaving there
we go. Look at that. I've made it into a ball.
Now I need to clean Oh, it's just foul all
right now? I think I think a chip would be
(03:34):
like this. What do you think I'm just rolling it into?
Speaker 1 (03:36):
Like?
Speaker 2 (03:36):
Is that too much of a croquette?
Speaker 1 (03:38):
Well? That looks like a meatball?
Speaker 2 (03:39):
Man, Okay, well you let's fashion it into a chip.
I'm going to make these into chips and put them
in a How about that that's a bit too fat?
How about that?
Speaker 1 (03:48):
That doesn't look anything like a chip?
Speaker 2 (03:49):
Well how about now it does? Look at that I've
shaped it.
Speaker 1 (03:51):
Into its make it look like a fish finger.
Speaker 2 (03:54):
All right, So there's one, and then I'm going to
put these into the air fry. It could take some time.
You might want to do something else in the meantime.
Why don't you do that? Why don't I.
Speaker 1 (04:03):
Do Helen's aremus can do the news next? And then
we'll put it in the air fry.
Speaker 2 (04:08):
That's what we'll do, and then we'll eat them.
Speaker 1 (04:11):
TikTok tucker. We make food from TikToker and eat it.
What are we eating today?
Speaker 2 (04:15):
Love spam chips. Before we taste them, I'll talk you
through what we are eating. We've grated some parmesan, some cheddar,
half a block of spam. This is the controversial thing.
Even the person who's recipe it is, says down here
pro tip. This is good, but the best version to
chop up rotisserie chicken and use it instead of spam.
I saw that right at the end. Anyway, So we've
(04:36):
added half the block of spam, We've added an egg,
and I've shaped them into kind of chips. I could
have shaped them better if I'd had more time. They've
been in the air fry for about twenty minutes.
Speaker 1 (04:46):
They air fry too, we like to call it. They
look rest in peace air fry one which was bashed
Amanda bashing it to death.
Speaker 2 (04:56):
Now they look like they'll be like cheesy puffs or
something like deep fried cheese. But let's all bide into them.
Don't forget. There's spam, Brian.
Speaker 1 (05:04):
There's some for you for.
Speaker 2 (05:04):
You take one each. And when I say go one
to friggin yum, that is yum for me. Too much
cheese but not enough spam. Man, Oh, then you actually
not that at all. You're quite right. I would cut
(05:26):
back on a bit of the cheese, Jonesy, but the
spam tastes quite delicious. I don't mind that. I'm going
to finish eating its.
Speaker 1 (05:36):
Glory rather the atro Brian, I'm trying to decide you start.
Speaker 2 (05:43):
A fancy the moldy bacteria invested slab of meat fall
off the would it's salty as hell? Yeah, it's it's
very salty.
Speaker 1 (05:58):
With your cardiologist.
Speaker 2 (05:59):
Have you eat it? Oh? But I thought it would
be hideous and it's not. This very specific recipe will
be on our socials today.
Speaker 1 (06:07):
Well done,
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