January 17, 2024 • 9 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 (00:00):
You start.
Speaker 2 (00:03):
That you do it. That's a fancy The moldy, bacteria
infested slab of meat fall off.
Speaker 1 (00:09):
The results to much tends to give your die.
Speaker 3 (00:14):
What's this called love TikTok tucker? This is where we
make food from TikTok and we eat it.
Speaker 2 (00:19):
I saw this recipe during the week and Brendan doesn't
look good. We have a piece of wagou steak does
not look delicious.
Speaker 3 (00:28):
That's a very marbled piece of meat.
Speaker 2 (00:30):
What I'm going to do, I'm going to season it
so a little bit of salt.
Speaker 3 (00:33):
Did you want me to explain marbling. Yes, that's when
there's a high fat content in the meat. Japanese.
Speaker 4 (00:39):
Well, there might be Johnny dunboy listening to a good
chance of he is, and he doesn't know how what
meat has made. And they massage the cow. So what
they do is they get the cow and they massage it.
They just keep massaging it like I'm messaging as the.
Speaker 2 (00:52):
Cow goes more to the left, more to the left.
Speaker 3 (00:55):
Yes, and then off to the abbatoire for.
Speaker 2 (00:57):
You, that's right, but happy because you're so relaxed. Yeah,
so we've got this beautiful piece of marbled steak.
Speaker 3 (01:02):
How that's not cheap, I know, and this.
Speaker 2 (01:05):
Is TikTok Tucker. Normally go for the cheap bunk.
Speaker 3 (01:07):
Yeah, so how much would that be?
Speaker 2 (01:08):
I don't know how much would that be? Eighty bucks?
I don't know what.
Speaker 3 (01:12):
Eighty back not made of money.
Speaker 2 (01:15):
So here we have this beautiful piece of steak, and
you must think TikTok Tucker normally isn't a straightforward is
just cooking a piece of steak. What we're going to do,
and this is what they do in restaurants, is you
don't just sear it and eat it. You put it
in fluid. In fluid, you put it in some liquid
in the oven.
Speaker 4 (01:32):
Right, Okay, you have like a souv souv it, but
a souv is cooking in a plastic bag.
Speaker 2 (01:37):
Yeah, well, well souv is just that's true. But what
we're going to do is just submerge it in some
fluid to cook it for forty minutes, olive oil, butter,
not that. This is what makes this TikTok Tucker. What
we're going to submerge it in is in the oven.
Right now, would you mind? We've only got a tea towel,
no oven, mit, so i'd like you to take it out.
It's going to be hard. I'll hold your microphone.
Speaker 4 (01:59):
Okay, what does that mean?
Speaker 3 (02:03):
What's this brown stuff?
Speaker 2 (02:07):
It's chocolate? Why it's a huge saucepan of melted chocolate.
This is the recipe I saw. I'm intrigued now how
it goes. So we've got Wago steak and what are
you going to do? I'm going to put it submerge this.
Are you going to ruin the meat into a saucepan
of melted chocolate?
Speaker 3 (02:27):
It looks like Augustus Glump when he goes into the
river of chocolate.
Speaker 2 (02:31):
Well, what happens now is we put this in the
oven for how forty minutes? And then when it comes out,
we sear the steak and we eat it. It could
be interesting because in Mexico they have I think it's
probably a different kind of chocolate, but a lot of
their savory recipes involve chocolate. But I don't know what
Wago steak will be like. But the person who did
this on TikTok said it was great. So Brendan, I'll
(02:54):
hold your microphone. You're putting it back into the oven.
Speaker 3 (02:56):
Did you keep the receipt?
Speaker 2 (02:59):
This will take the meat back and say this was terrible.
So we have our beautiful steak seasoned.
Speaker 3 (03:04):
Now do you want to set the timer?
Speaker 2 (03:06):
Forty minutes? Please? Now? Sitting in the oven for forty
minutes in a big vat of chocolate.
Speaker 3 (03:12):
I can't work this time.
Speaker 2 (03:12):
This recipe, by the way, is called melting movement, and
you might have a movement after having ignor it.
Speaker 3 (03:19):
Now time, it's not working.
Speaker 2 (03:20):
Good for forty minutes. Set your clocks.
Speaker 3 (03:22):
Sorry, what did you say set your cloth? You said
something else?
Speaker 2 (03:25):
Of course I was thinking it. But what are we doing?
Speaker 4 (03:29):
You know what they do with the d what they
do when they do it with the chips, you know,
the duck fat chips.
Speaker 2 (03:33):
They cook them.
Speaker 3 (03:34):
What do they call that? Pre boil them? No, they do.
They get the oil and then they cook it in
the dark. We're doing what they do. Does somebody know?
What is it? Convy? Con Thank you, Colin Fastenitch Convy.
Speaker 2 (03:47):
Now, Brendan, it's been in the oven for forty minutes
and eighty degrees. I need you to take the saucepan
out of the oven. Please.
Speaker 3 (03:54):
I can do that. Can you hold my microphone? Yeah?
Now hold the thing that I talked through.
Speaker 2 (03:59):
Don't do it your bare hands.
Speaker 3 (04:00):
I'm going to do with my bare hands. Feets of stream.
Speaker 2 (04:03):
Don't deal with your feets either.
Speaker 3 (04:04):
Don't feel my bum crack? Jonesy demanded out.
Speaker 2 (04:10):
Oh wow, I heard some sweat, big sweat. Can you
push it further onto the thing?
Speaker 3 (04:18):
Push? What this?
Speaker 2 (04:20):
Can you put it on there?
Speaker 3 (04:21):
Have you got a balm?
Speaker 2 (04:24):
All right? So got here? This has been inside the
cooking chocolate, the vat of it. I need this. You've
put it on the rock? Can you put it there?
Because I need to do things on this side?
Speaker 3 (04:34):
What are you going to do?
Speaker 2 (04:35):
I'm taking the meat out?
Speaker 3 (04:36):
What do you want to put this on that?
Speaker 2 (04:40):
What's wrong with you? Why would you grab that with
your bare hands? Well, what we're doing was I'm just
trying to move the saucepan somehow so that that's on there.
Does it matter?
Speaker 3 (04:52):
That's what I'm going to do.
Speaker 2 (04:54):
I'm taking look at this, I'm taking the meat out
of the chocolate. I'm putting it onto our chopping board.
Speaker 3 (05:00):
It doesn't look advertising, it's.
Speaker 2 (05:01):
Not completely finished yet. What I do now? This is
what the recipe? Did you scrape the chocolate off this
beautiful piece of wagu. I'm taking the chocolate off there
and the chocolate off here. And what I do now
is I re season it salt and pepper. Okay, that's
been resalted.
Speaker 3 (05:21):
You're doing both sides.
Speaker 2 (05:24):
Yes, Brenda, and I'll do both sides.
Speaker 3 (05:26):
Don't get terse I'm just saying just because.
Speaker 2 (05:27):
Your hands are burning. And what I'm going to do
then is to put this into a saucepan and flash
fry it one minute each side.
Speaker 3 (05:37):
Are you gonna put some oil on that?
Speaker 2 (05:38):
No, you don't put oil on it one minute. You're
counting one minute each side. Crawl it's something on fire,
it's your skin.
Speaker 3 (05:47):
It's just me.
Speaker 2 (05:48):
Okay, we're giving this a minute. There's still chocolate on it.
I've scraped the chocolate off, but it should have seeped
through into it. Is the plan. I'm assuming what we
do with all this leftover chocolate I don't know, a minute.
Speaker 3 (06:01):
And send it down to Barnsy. I think you'd appreciate it.
Speaker 2 (06:03):
Well, we turn it over. Now, wait a bit longer.
Speaker 3 (06:05):
No, that hasn't been a minute on board.
Speaker 2 (06:07):
Okay, what do you reckon?
Speaker 3 (06:09):
We'll turn it over.
Speaker 2 (06:10):
Then turn it over.
Speaker 3 (06:12):
Oh, you've got a bit of you've got a bit
of sere on that.
Speaker 2 (06:14):
What's going to happen. Now we are going to rest
this steak, and when we return, you and I will
be eating the melting movement.
Speaker 3 (06:23):
I'm excited.
Speaker 2 (06:24):
I think a Belle movement.
Speaker 3 (06:26):
Okay, well, let's get back to the studio, Batman.
Speaker 2 (06:32):
This is a recipe I saw during the week. You
get a really beautiful piece of wagu steak, season it
salt and pepper. Then you submerge it in a saucepan
of melted chocolate. You don't just sort of pat it in.
You submerge it right in. You put that in the
oven for forty minutes at eighty degree.
Speaker 3 (06:47):
You survey it. No, it's CONFI it confee it.
Speaker 2 (06:51):
Then what we've done Now we've removed the steak from
the chocolate. Brendan got some burns by thinking he could
lift a hot saucepan out without any kind of hand protection.
Speaker 3 (06:59):
I thought I was back at triple and when we're
doing feats of strength.
Speaker 2 (07:03):
Well, what we've done. Then we've scraped the chocolate off
the steak, and I've seared it for a minute each side,
and we've let it rest. Now comes a time where
we are going to taste it. It looks good, does
look good, and it smells.
Speaker 3 (07:14):
Like smells like chocolate.
Speaker 2 (07:16):
It smells like sort of bacon in maple syrup kind
of thing. Let's slice some up.
Speaker 3 (07:21):
Digital Jenner's in the studio. Just zoom in on that
piece of meat.
Speaker 2 (07:24):
Well, it looks good.
Speaker 3 (07:25):
I have a name.
Speaker 2 (07:26):
Okay, here's a piece, got a bit of gristle there,
there's one piece you that over to Ryan gristly man.
Speaker 3 (07:37):
Are you still on your little vegan diet mate?
Speaker 2 (07:40):
No, okay, Brendan, here's one for you're going to you
take that please?
Speaker 3 (07:46):
Okay, Well, it looks it looks.
Speaker 2 (07:48):
Very looks delicious. It does look delicious.
Speaker 3 (07:52):
Okay.
Speaker 2 (07:53):
On the count of three, one, two, Rhyme's already eating.
Speaker 3 (07:58):
Starving.
Speaker 2 (08:03):
The meat is delicious, but it tastes like it's it
is delicious. Chocolate. Help it.
Speaker 3 (08:12):
No, the chocolate doesn't.
Speaker 2 (08:13):
It's like you're having your main meal and you desert
at the same time. A block of dairy milk chocolate
after you've had your monk.
Speaker 3 (08:18):
Well, I'm a busy man. So that wraps up everything
at once.
Speaker 2 (08:21):
Yeah, and maybe we could squeeze some toothpaste onto it.
You're ready for bed. You don't like it, Ryan?
Speaker 3 (08:27):
Do you guys cook it properly? It is very soft,
it's supposed to be.
Speaker 2 (08:31):
It's supposed to be.
Speaker 3 (08:32):
It's not that muck you get at home.
Speaker 2 (08:35):
It is delicious, but when you first put it in
your mouth there's a taste of chocolate, which isn't unpleasant,
but it is unnecessary.
Speaker 3 (08:43):
I think it's a waste of time. Why would you bother?
Don't ruin perfectly good meat or chocolate.
Speaker 2 (08:47):
Having said that, it is deliciously soft. So cooking it
in liquid beforehand is a very good technique, very but
maybe don't do make.
Speaker 3 (08:57):
It chocolate confeet everything. That's the him. So what do
you giving a thumbs up?
Speaker 2 (09:02):
I give melting movement two out of eight. Okay, it's
a weird scoring system. How about you now? Maybe three
out of it? Give it three out of eight?
Speaker 3 (09:13):
Do you give three thumbs out of eight?
Speaker 2 (09:15):
What do you give it?
Speaker 3 (09:17):
I'm giving it six thumbs out? Are you?
Speaker 2 (09:20):
And how about you? Ryan?
Speaker 3 (09:21):
I can't two thumbs.
Speaker 1 (09:24):
Starting?
Speaker 2 (09:25):
What you do with that? You do it? That's a fancy.
The moldy, bacteria infested slab of meat.
Speaker 1 (09:32):
Fall off the gets results too much tends to give
your Put it this way, it's not worth doing.
Speaker 2 (09:40):
No, it's not worth doing it, not worth worth wasting
a beautiful wagu
You start.
Speaker 2 (00:03):
That you do it. That's a fancy The moldy, bacteria
infested slab of meat fall off.
Speaker 1 (00:09):
The results to much tends to give your die.
Speaker 3 (00:14):
What's this called love TikTok tucker? This is where we
make food from TikTok and we eat it.
Speaker 2 (00:19):
I saw this recipe during the week and Brendan doesn't
look good. We have a piece of wagou steak does
not look delicious.
Speaker 3 (00:28):
That's a very marbled piece of meat.
Speaker 2 (00:30):
What I'm going to do, I'm going to season it
so a little bit of salt.
Speaker 3 (00:33):
Did you want me to explain marbling. Yes, that's when
there's a high fat content in the meat. Japanese.
Speaker 4 (00:39):
Well, there might be Johnny dunboy listening to a good
chance of he is, and he doesn't know how what
meat has made. And they massage the cow. So what
they do is they get the cow and they massage it.
They just keep massaging it like I'm messaging as the.
Speaker 2 (00:52):
Cow goes more to the left, more to the left.
Speaker 3 (00:55):
Yes, and then off to the abbatoire for.
Speaker 2 (00:57):
You, that's right, but happy because you're so relaxed. Yeah,
so we've got this beautiful piece of marbled steak.
Speaker 3 (01:02):
How that's not cheap, I know, and this.
Speaker 2 (01:05):
Is TikTok Tucker. Normally go for the cheap bunk.
Speaker 3 (01:07):
Yeah, so how much would that be?
Speaker 2 (01:08):
I don't know how much would that be? Eighty bucks?
I don't know what.
Speaker 3 (01:12):
Eighty back not made of money.
Speaker 2 (01:15):
So here we have this beautiful piece of steak, and
you must think TikTok Tucker normally isn't a straightforward is
just cooking a piece of steak. What we're going to do,
and this is what they do in restaurants, is you
don't just sear it and eat it. You put it
in fluid. In fluid, you put it in some liquid
in the oven.
Speaker 4 (01:32):
Right, Okay, you have like a souv souv it, but
a souv is cooking in a plastic bag.
Speaker 2 (01:37):
Yeah, well, well souv is just that's true. But what
we're going to do is just submerge it in some
fluid to cook it for forty minutes, olive oil, butter,
not that. This is what makes this TikTok Tucker. What
we're going to submerge it in is in the oven.
Right now, would you mind? We've only got a tea towel,
no oven, mit, so i'd like you to take it out.
It's going to be hard. I'll hold your microphone.
Speaker 4 (01:59):
Okay, what does that mean?
Speaker 3 (02:03):
What's this brown stuff?
Speaker 2 (02:07):
It's chocolate? Why it's a huge saucepan of melted chocolate.
This is the recipe I saw. I'm intrigued now how
it goes. So we've got Wago steak and what are
you going to do? I'm going to put it submerge this.
Are you going to ruin the meat into a saucepan
of melted chocolate?
Speaker 3 (02:27):
It looks like Augustus Glump when he goes into the
river of chocolate.
Speaker 2 (02:31):
Well, what happens now is we put this in the
oven for how forty minutes? And then when it comes out,
we sear the steak and we eat it. It could
be interesting because in Mexico they have I think it's
probably a different kind of chocolate, but a lot of
their savory recipes involve chocolate. But I don't know what
Wago steak will be like. But the person who did
this on TikTok said it was great. So Brendan, I'll
(02:54):
hold your microphone. You're putting it back into the oven.
Speaker 3 (02:56):
Did you keep the receipt?
Speaker 2 (02:59):
This will take the meat back and say this was terrible.
So we have our beautiful steak seasoned.
Speaker 3 (03:04):
Now do you want to set the timer?
Speaker 2 (03:06):
Forty minutes? Please? Now? Sitting in the oven for forty
minutes in a big vat of chocolate.
Speaker 3 (03:12):
I can't work this time.
Speaker 2 (03:12):
This recipe, by the way, is called melting movement, and
you might have a movement after having ignor it.
Speaker 3 (03:19):
Now time, it's not working.
Speaker 2 (03:20):
Good for forty minutes. Set your clocks.
Speaker 3 (03:22):
Sorry, what did you say set your cloth? You said
something else?
Speaker 2 (03:25):
Of course I was thinking it. But what are we doing?
Speaker 4 (03:29):
You know what they do with the d what they
do when they do it with the chips, you know,
the duck fat chips.
Speaker 2 (03:33):
They cook them.
Speaker 3 (03:34):
What do they call that? Pre boil them? No, they do.
They get the oil and then they cook it in
the dark. We're doing what they do. Does somebody know?
What is it? Convy? Con Thank you, Colin Fastenitch Convy.
Speaker 2 (03:47):
Now, Brendan, it's been in the oven for forty minutes
and eighty degrees. I need you to take the saucepan
out of the oven. Please.
Speaker 3 (03:54):
I can do that. Can you hold my microphone? Yeah?
Now hold the thing that I talked through.
Speaker 2 (03:59):
Don't do it your bare hands.
Speaker 3 (04:00):
I'm going to do with my bare hands. Feets of stream.
Speaker 2 (04:03):
Don't deal with your feets either.
Speaker 3 (04:04):
Don't feel my bum crack? Jonesy demanded out.
Speaker 2 (04:10):
Oh wow, I heard some sweat, big sweat. Can you
push it further onto the thing?
Speaker 3 (04:18):
Push? What this?
Speaker 2 (04:20):
Can you put it on there?
Speaker 3 (04:21):
Have you got a balm?
Speaker 2 (04:24):
All right? So got here? This has been inside the
cooking chocolate, the vat of it. I need this. You've
put it on the rock? Can you put it there?
Because I need to do things on this side?
Speaker 3 (04:34):
What are you going to do?
Speaker 2 (04:35):
I'm taking the meat out?
Speaker 3 (04:36):
What do you want to put this on that?
Speaker 2 (04:40):
What's wrong with you? Why would you grab that with
your bare hands? Well, what we're doing was I'm just
trying to move the saucepan somehow so that that's on there.
Does it matter?
Speaker 3 (04:52):
That's what I'm going to do.
Speaker 2 (04:54):
I'm taking look at this, I'm taking the meat out
of the chocolate. I'm putting it onto our chopping board.
Speaker 3 (05:00):
It doesn't look advertising, it's.
Speaker 2 (05:01):
Not completely finished yet. What I do now? This is
what the recipe? Did you scrape the chocolate off this
beautiful piece of wagu. I'm taking the chocolate off there
and the chocolate off here. And what I do now
is I re season it salt and pepper. Okay, that's
been resalted.
Speaker 3 (05:21):
You're doing both sides.
Speaker 2 (05:24):
Yes, Brenda, and I'll do both sides.
Speaker 3 (05:26):
Don't get terse I'm just saying just because.
Speaker 2 (05:27):
Your hands are burning. And what I'm going to do
then is to put this into a saucepan and flash
fry it one minute each side.
Speaker 3 (05:37):
Are you gonna put some oil on that?
Speaker 2 (05:38):
No, you don't put oil on it one minute. You're
counting one minute each side. Crawl it's something on fire,
it's your skin.
Speaker 3 (05:47):
It's just me.
Speaker 2 (05:48):
Okay, we're giving this a minute. There's still chocolate on it.
I've scraped the chocolate off, but it should have seeped
through into it. Is the plan. I'm assuming what we
do with all this leftover chocolate I don't know, a minute.
Speaker 3 (06:01):
And send it down to Barnsy. I think you'd appreciate it.
Speaker 2 (06:03):
Well, we turn it over. Now, wait a bit longer.
Speaker 3 (06:05):
No, that hasn't been a minute on board.
Speaker 2 (06:07):
Okay, what do you reckon?
Speaker 3 (06:09):
We'll turn it over.
Speaker 2 (06:10):
Then turn it over.
Speaker 3 (06:12):
Oh, you've got a bit of you've got a bit
of sere on that.
Speaker 2 (06:14):
What's going to happen. Now we are going to rest
this steak, and when we return, you and I will
be eating the melting movement.
Speaker 3 (06:23):
I'm excited.
Speaker 2 (06:24):
I think a Belle movement.
Speaker 3 (06:26):
Okay, well, let's get back to the studio, Batman.
Speaker 2 (06:32):
This is a recipe I saw during the week. You
get a really beautiful piece of wagu steak, season it
salt and pepper. Then you submerge it in a saucepan
of melted chocolate. You don't just sort of pat it in.
You submerge it right in. You put that in the
oven for forty minutes at eighty degree.
Speaker 3 (06:47):
You survey it. No, it's CONFI it confee it.
Speaker 2 (06:51):
Then what we've done Now we've removed the steak from
the chocolate. Brendan got some burns by thinking he could
lift a hot saucepan out without any kind of hand protection.
Speaker 3 (06:59):
I thought I was back at triple and when we're
doing feats of strength.
Speaker 2 (07:03):
Well, what we've done. Then we've scraped the chocolate off
the steak, and I've seared it for a minute each side,
and we've let it rest. Now comes a time where
we are going to taste it. It looks good, does
look good, and it smells.
Speaker 3 (07:14):
Like smells like chocolate.
Speaker 2 (07:16):
It smells like sort of bacon in maple syrup kind
of thing. Let's slice some up.
Speaker 3 (07:21):
Digital Jenner's in the studio. Just zoom in on that
piece of meat.
Speaker 2 (07:24):
Well, it looks good.
Speaker 3 (07:25):
I have a name.
Speaker 2 (07:26):
Okay, here's a piece, got a bit of gristle there,
there's one piece you that over to Ryan gristly man.
Speaker 3 (07:37):
Are you still on your little vegan diet mate?
Speaker 2 (07:40):
No, okay, Brendan, here's one for you're going to you
take that please?
Speaker 3 (07:46):
Okay, Well, it looks it looks.
Speaker 2 (07:48):
Very looks delicious. It does look delicious.
Speaker 3 (07:52):
Okay.
Speaker 2 (07:53):
On the count of three, one, two, Rhyme's already eating.
Speaker 3 (07:58):
Starving.
Speaker 2 (08:03):
The meat is delicious, but it tastes like it's it
is delicious. Chocolate. Help it.
Speaker 3 (08:12):
No, the chocolate doesn't.
Speaker 2 (08:13):
It's like you're having your main meal and you desert
at the same time. A block of dairy milk chocolate
after you've had your monk.
Speaker 3 (08:18):
Well, I'm a busy man. So that wraps up everything
at once.
Speaker 2 (08:21):
Yeah, and maybe we could squeeze some toothpaste onto it.
You're ready for bed. You don't like it, Ryan?
Speaker 3 (08:27):
Do you guys cook it properly? It is very soft,
it's supposed to be.
Speaker 2 (08:31):
It's supposed to be.
Speaker 3 (08:32):
It's not that muck you get at home.
Speaker 2 (08:35):
It is delicious, but when you first put it in
your mouth there's a taste of chocolate, which isn't unpleasant,
but it is unnecessary.
Speaker 3 (08:43):
I think it's a waste of time. Why would you bother?
Don't ruin perfectly good meat or chocolate.
Speaker 2 (08:47):
Having said that, it is deliciously soft. So cooking it
in liquid beforehand is a very good technique, very but
maybe don't do make.
Speaker 3 (08:57):
It chocolate confeet everything. That's the him. So what do
you giving a thumbs up?
Speaker 2 (09:02):
I give melting movement two out of eight. Okay, it's
a weird scoring system. How about you now? Maybe three
out of it? Give it three out of eight?
Speaker 3 (09:13):
Do you give three thumbs out of eight?
Speaker 2 (09:15):
What do you give it?
Speaker 3 (09:17):
I'm giving it six thumbs out? Are you?
Speaker 2 (09:20):
And how about you? Ryan?
Speaker 3 (09:21):
I can't two thumbs.
Speaker 1 (09:24):
Starting?
Speaker 2 (09:25):
What you do with that? You do it? That's a fancy.
The moldy, bacteria infested slab of meat.
Speaker 1 (09:32):
Fall off the gets results too much tends to give
your Put it this way, it's not worth doing.
Speaker 2 (09:40):
No, it's not worth doing it, not worth worth wasting
a beautiful wagu
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Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.