August 12, 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 (00:10):
My Heart podcasts, hear more Gold one on one point
seven podcasts.
Speaker 2 (00:14):
Playlists and listen live on the Free iHeart app.
Speaker 3 (00:19):
And Amanda Jamney Teatok Tucker.
Speaker 2 (00:21):
We make food from TikTok and we eat it. We do.
Speaker 3 (00:24):
Can you pass me my receipt? Don't look at it.
Speaker 4 (00:26):
Don't look at it.
Speaker 1 (00:27):
Don't look at this recipe. I'm making a cake today, Brendan,
and you're going to like it. Let me cover up
the title of it. You would kill it a beaked
a cake.
Speaker 3 (00:35):
This is from the nineteen seventies.
Speaker 1 (00:37):
I saw a chef who's recreating his mother in law's
old recipes. This one is a beautiful cake. So well,
we're going to add all the things. Well, we add
in half a cup of oil. Do drain your hair?
Speaker 3 (00:50):
That's a lot of oil. Well this is no, no,
it's not not for a cake. This instead of butter.
So if you put is that what people put in cakes?
Speaker 2 (00:58):
That much oil?
Speaker 3 (00:59):
Yes? Not always, but you have that maybe instead of butter.
Speaker 2 (01:02):
I don't turn it into an FC.
Speaker 3 (01:04):
What's that? Keep going?
Speaker 1 (01:06):
Okay, So we have half a cup of oil, we
have a couple of what's that half a can of water?
That's a glass of water.
Speaker 3 (01:14):
Yeah, but that's close enough.
Speaker 2 (01:15):
We have at the measurements Corporation.
Speaker 1 (01:18):
Yeah, Donald Trump's going to sack me. He doesn't like
the figures. So we've got water, We've got oil. We've
got a cup of sultanas, A cup of sugar, cup
of sultanas.
Speaker 3 (01:27):
I don't care.
Speaker 1 (01:27):
Now we also have flour here. That's also got cinnamon,
all spice, baking soda or not meg Yes, all of
that I should have. Probably I've added this in the
wrong order, but that's going in there. So you give
that a mix while I reveal the mystery ingredient. So
this sounds like a regular cake, doesn't.
Speaker 3 (01:46):
It with all those things like a pound cake? It
probably is.
Speaker 1 (01:49):
It will cost you a bit more. But the mystery ingredient.
Who are we inviting for dinner? It's a can of
tomato soup.
Speaker 2 (01:55):
That's funny. You said a can of tomatoes.
Speaker 3 (01:58):
Yes, so this can of tomato soup.
Speaker 2 (02:00):
I know you're serious.
Speaker 3 (02:00):
Yeah.
Speaker 1 (02:01):
The recipe is called tomato soup bar, so you cut
it into bars once it's cooked like a cake. Right,
So no soup goes in here? Now, are you ready?
Watch your knuckles? The tomato soup's going and that's all.
We've got that thing of water in there. So we've
got regular cake ingredients and tomato.
Speaker 3 (02:20):
Don't spill it on me. I'm beating it. Oh no,
but I think you have.
Speaker 1 (02:23):
Don't overbeat it because you will because the flour that
you don't overbeat a cake.
Speaker 3 (02:28):
You're not a baker like I am. Most of those
lumps are sultanas. Sorry, missus Fields, I know you're.
Speaker 1 (02:34):
Trying to insult me, but I do like baking. Most
of those lumps are sultanas. Pour it in here.
Speaker 2 (02:41):
You've got too much cake mix?
Speaker 1 (02:43):
Yeah, but why are we going to make one small cake?
Because we're going to cook it in the air fry.
We don't have an oven in this studio. I don't
know if you've noticed. Can you please pour it in here?
Speaker 3 (02:52):
Such your stomach making all.
Speaker 2 (02:53):
I'm growling.
Speaker 3 (02:54):
Got a growler whipped in? Yes it has. That's no,
it's not that that'll do. We'll look at that.
Speaker 1 (03:02):
That's a piece of flour that's going to come out.
Speaker 3 (03:06):
Okay, so that looks disgusting. That is our tomato soup bar.
I'm going to put it in the air f not yet. No,
when are we going to eat this. We're going to
eat this probably in the next half hour.
Speaker 2 (03:20):
Well when exactly, We've got a radio show to do
as well.
Speaker 1 (03:22):
You know, we've got other things to get to. We've
got music to play, we've got news to hear.
Speaker 4 (03:26):
When ah, you are so horrifically bossy the time in
the world you talk.
Speaker 3 (03:37):
Going, We'll be detaining on your own without me, see
how you go. Finally, my time to shine.
Speaker 2 (03:42):
I'm looking forward to what's this called.
Speaker 3 (03:44):
It's called tomato soup bar, and it's called your a
Pain in the aim.
Speaker 2 (03:49):
We'll have that for you after seven thirty. Tug up.
We make food from TikTok and we eat it. We've
had a bit of an incident without TikTok tuk.
Speaker 1 (04:00):
You angered me so much that I bashed the top
of the air fire and broke it.
Speaker 3 (04:04):
It went a bit like this tomato soup bar, and
it's called your a pain in the aim.
Speaker 2 (04:09):
Well that for you after seven point thirty. So you
bash the air fry, I broke it. That's coming out
of your paper.
Speaker 3 (04:16):
To garnish your wages, to garnish them.
Speaker 1 (04:19):
The tomato soup bar now has been cooking in the
microwave in this ramican, this ramic.
Speaker 3 (04:26):
What's this stuff made of? Thank you?
Speaker 1 (04:29):
Silicon ramikin thank you? This is a it's a tomato
soup bar. This is from the nineteen seventies. I think
it's got normal soup things, water, oil, sugar, raisins and
up meat, baking, so to cinnamon, all spice, flour. But
you also add a can of tomato soup. So it's
it's the consistency. It is cooked, but it's a bit
pudding ish. But let's slice it up and the three
(04:50):
of us are going to have some Oh hell, I mean,
let's see what's happening.
Speaker 3 (04:56):
You don't have hunting into it, spatula cutting into it.
If I had a spatula, don't you think I'd use
it to whack you around the head? Okay, here we go.
I'm going to scoop this. Sound about pre preparation.
Speaker 1 (05:09):
Really, Okay, let's see what we've got. Let's see what
the consistency is is it is it like a like
Look at that it's carrot cakey. It looks like, Brian,
there's one for you. It looks like what bread?
Speaker 3 (05:21):
Did you say?
Speaker 2 (05:21):
Banana bread?
Speaker 3 (05:22):
It does look a bit like carrot cake or banana bread.
Speaker 2 (05:24):
Is there a recommended icing for this?
Speaker 1 (05:27):
No, there's no icing. It's just like a as you
said earlier, pound cat.
Speaker 3 (05:31):
Yeah, there's yours. Let me grab one for.
Speaker 1 (05:33):
Me and then we all eat at the same time
and see what we think. Because apparently the guy who
cooked this was expecting it to be hideous and.
Speaker 3 (05:40):
He actually liked it. So when I say three, one, two, three,
go here we go gee Louis. Yeah, actually, yeah, I
don't know. It's not too bad. I don't know if
i'd seek it out. What is it?
Speaker 2 (05:58):
I don't know what it is.
Speaker 3 (05:59):
Tomato soup cake?
Speaker 2 (06:00):
Yeah, no, I know that, but I don't know what
it is. It's what do you think Ryan will be? No,
now it's weird bones, it's a sponge. But I'm going
back for suit.
Speaker 3 (06:11):
You do get You do get a small taste of
tomato in it, though, don't you.
Speaker 1 (06:15):
But maybe if it have been cooked in an oven,
it might not be as pudding is.
Speaker 3 (06:21):
Maybe someone bashed the oven beer fry. Because we need
an oven in here, I should bring in a little
small oven.
Speaker 2 (06:28):
It's very York sheep pudding. Tomato we York sheep pudding.
But sweet, I don't know. I think it's team's success.
You're three from fan.
Speaker 3 (06:36):
It's neither here nor there, that's the thing.
Speaker 1 (06:39):
Brian's right. It defies description, but it's worth trying. We
will put this recipe on our socials. Tomato soup bar
Let us know what it's like when you don't cook
it in a microwave.
Speaker 2 (06:49):
Give it a crack. If you've got nothing else better to.
Speaker 3 (06:51):
Do with your start what you do that you do it?
That's a fancy. The moldy bacteria invested slab of meat.
Speaker 2 (07:00):
Just fall off.
Speaker 4 (07:01):
The fall
Speaker 3 (07:04):
Too much tends to give your diary
My Heart podcasts, hear more Gold one on one point
seven podcasts.
Speaker 2 (00:14):
Playlists and listen live on the Free iHeart app.
Speaker 3 (00:19):
And Amanda Jamney Teatok Tucker.
Speaker 2 (00:21):
We make food from TikTok and we eat it. We do.
Speaker 3 (00:24):
Can you pass me my receipt? Don't look at it.
Speaker 4 (00:26):
Don't look at it.
Speaker 1 (00:27):
Don't look at this recipe. I'm making a cake today, Brendan,
and you're going to like it. Let me cover up
the title of it. You would kill it a beaked
a cake.
Speaker 3 (00:35):
This is from the nineteen seventies.
Speaker 1 (00:37):
I saw a chef who's recreating his mother in law's
old recipes. This one is a beautiful cake. So well,
we're going to add all the things. Well, we add
in half a cup of oil. Do drain your hair?
Speaker 3 (00:50):
That's a lot of oil. Well this is no, no,
it's not not for a cake. This instead of butter.
So if you put is that what people put in cakes?
Speaker 2 (00:58):
That much oil?
Speaker 3 (00:59):
Yes? Not always, but you have that maybe instead of butter.
Speaker 2 (01:02):
I don't turn it into an FC.
Speaker 3 (01:04):
What's that? Keep going?
Speaker 1 (01:06):
Okay, So we have half a cup of oil, we
have a couple of what's that half a can of water?
That's a glass of water.
Speaker 3 (01:14):
Yeah, but that's close enough.
Speaker 2 (01:15):
We have at the measurements Corporation.
Speaker 1 (01:18):
Yeah, Donald Trump's going to sack me. He doesn't like
the figures. So we've got water, We've got oil. We've
got a cup of sultanas, A cup of sugar, cup
of sultanas.
Speaker 3 (01:27):
I don't care.
Speaker 1 (01:27):
Now we also have flour here. That's also got cinnamon,
all spice, baking soda or not meg Yes, all of
that I should have. Probably I've added this in the
wrong order, but that's going in there. So you give
that a mix while I reveal the mystery ingredient. So
this sounds like a regular cake, doesn't.
Speaker 3 (01:46):
It with all those things like a pound cake? It
probably is.
Speaker 1 (01:49):
It will cost you a bit more. But the mystery ingredient.
Who are we inviting for dinner? It's a can of
tomato soup.
Speaker 2 (01:55):
That's funny. You said a can of tomatoes.
Speaker 3 (01:58):
Yes, so this can of tomato soup.
Speaker 2 (02:00):
I know you're serious.
Speaker 3 (02:00):
Yeah.
Speaker 1 (02:01):
The recipe is called tomato soup bar, so you cut
it into bars once it's cooked like a cake. Right,
So no soup goes in here? Now, are you ready?
Watch your knuckles? The tomato soup's going and that's all.
We've got that thing of water in there. So we've
got regular cake ingredients and tomato.
Speaker 3 (02:20):
Don't spill it on me. I'm beating it. Oh no,
but I think you have.
Speaker 1 (02:23):
Don't overbeat it because you will because the flour that
you don't overbeat a cake.
Speaker 3 (02:28):
You're not a baker like I am. Most of those
lumps are sultanas. Sorry, missus Fields, I know you're.
Speaker 1 (02:34):
Trying to insult me, but I do like baking. Most
of those lumps are sultanas. Pour it in here.
Speaker 2 (02:41):
You've got too much cake mix?
Speaker 1 (02:43):
Yeah, but why are we going to make one small cake?
Because we're going to cook it in the air fry.
We don't have an oven in this studio. I don't
know if you've noticed. Can you please pour it in here?
Speaker 3 (02:52):
Such your stomach making all.
Speaker 2 (02:53):
I'm growling.
Speaker 3 (02:54):
Got a growler whipped in? Yes it has. That's no,
it's not that that'll do. We'll look at that.
Speaker 1 (03:02):
That's a piece of flour that's going to come out.
Speaker 3 (03:06):
Okay, so that looks disgusting. That is our tomato soup bar.
I'm going to put it in the air f not yet. No,
when are we going to eat this. We're going to
eat this probably in the next half hour.
Speaker 2 (03:20):
Well when exactly, We've got a radio show to do
as well.
Speaker 1 (03:22):
You know, we've got other things to get to. We've
got music to play, we've got news to hear.
Speaker 4 (03:26):
When ah, you are so horrifically bossy the time in
the world you talk.
Speaker 3 (03:37):
Going, We'll be detaining on your own without me, see
how you go. Finally, my time to shine.
Speaker 2 (03:42):
I'm looking forward to what's this called.
Speaker 3 (03:44):
It's called tomato soup bar, and it's called your a
Pain in the aim.
Speaker 2 (03:49):
We'll have that for you after seven thirty. Tug up.
We make food from TikTok and we eat it. We've
had a bit of an incident without TikTok tuk.
Speaker 1 (04:00):
You angered me so much that I bashed the top
of the air fire and broke it.
Speaker 3 (04:04):
It went a bit like this tomato soup bar, and
it's called your a pain in the aim.
Speaker 2 (04:09):
Well that for you after seven point thirty. So you
bash the air fry, I broke it. That's coming out
of your paper.
Speaker 3 (04:16):
To garnish your wages, to garnish them.
Speaker 1 (04:19):
The tomato soup bar now has been cooking in the
microwave in this ramican, this ramic.
Speaker 3 (04:26):
What's this stuff made of? Thank you?
Speaker 1 (04:29):
Silicon ramikin thank you? This is a it's a tomato
soup bar. This is from the nineteen seventies. I think
it's got normal soup things, water, oil, sugar, raisins and
up meat, baking, so to cinnamon, all spice, flour. But
you also add a can of tomato soup. So it's
it's the consistency. It is cooked, but it's a bit
pudding ish. But let's slice it up and the three
(04:50):
of us are going to have some Oh hell, I mean,
let's see what's happening.
Speaker 3 (04:56):
You don't have hunting into it, spatula cutting into it.
If I had a spatula, don't you think I'd use
it to whack you around the head? Okay, here we go.
I'm going to scoop this. Sound about pre preparation.
Speaker 1 (05:09):
Really, Okay, let's see what we've got. Let's see what
the consistency is is it is it like a like
Look at that it's carrot cakey. It looks like, Brian,
there's one for you. It looks like what bread?
Speaker 3 (05:21):
Did you say?
Speaker 2 (05:21):
Banana bread?
Speaker 3 (05:22):
It does look a bit like carrot cake or banana bread.
Speaker 2 (05:24):
Is there a recommended icing for this?
Speaker 1 (05:27):
No, there's no icing. It's just like a as you
said earlier, pound cat.
Speaker 3 (05:31):
Yeah, there's yours. Let me grab one for.
Speaker 1 (05:33):
Me and then we all eat at the same time
and see what we think. Because apparently the guy who
cooked this was expecting it to be hideous and.
Speaker 3 (05:40):
He actually liked it. So when I say three, one, two, three,
go here we go gee Louis. Yeah, actually, yeah, I
don't know. It's not too bad. I don't know if
i'd seek it out. What is it?
Speaker 2 (05:58):
I don't know what it is.
Speaker 3 (05:59):
Tomato soup cake?
Speaker 2 (06:00):
Yeah, no, I know that, but I don't know what
it is. It's what do you think Ryan will be? No,
now it's weird bones, it's a sponge. But I'm going
back for suit.
Speaker 3 (06:11):
You do get You do get a small taste of
tomato in it, though, don't you.
Speaker 1 (06:15):
But maybe if it have been cooked in an oven,
it might not be as pudding is.
Speaker 3 (06:21):
Maybe someone bashed the oven beer fry. Because we need
an oven in here, I should bring in a little
small oven.
Speaker 2 (06:28):
It's very York sheep pudding. Tomato we York sheep pudding.
But sweet, I don't know. I think it's team's success.
You're three from fan.
Speaker 3 (06:36):
It's neither here nor there, that's the thing.
Speaker 1 (06:39):
Brian's right. It defies description, but it's worth trying. We
will put this recipe on our socials. Tomato soup bar
Let us know what it's like when you don't cook
it in a microwave.
Speaker 2 (06:49):
Give it a crack. If you've got nothing else better to.
Speaker 3 (06:51):
Do with your start what you do that you do it?
That's a fancy. The moldy bacteria invested slab of meat.
Speaker 2 (07:00):
Just fall off.
Speaker 4 (07:01):
The fall
Speaker 3 (07:04):
Too much tends to give your diary
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