🍻 We Try BEER SOUP (Live From The J&A Kitchen)!

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

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Episode Transcript

Speaker 1 (00:10):
My Heart podcasts. Here more Gold one on one point
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You're listening to the Jonesy and Demander podcast. This is
where we make food from TikTok and eat a gym.
I rye. You're back at the Mothership? Is everything okay? Yes?
What do you mean? Yes? That doesn't sound does it
sound good? Yeah? I don't want to interrupt, but we

(00:31):
need to get on with this recipe. I go, okay,
I'll burn the place down because I've got a saucepan
on the hot plate. Okay, sure, this is a recipe.
I follow a guy called Toby Wilson who makes recipes
from old Australian cookbooks. Do you know the town of hand?
The town of harndorfh in in Western Australia. It was
founded in the eighteen hundreds. A cookbook has gone back

(00:52):
and looked at the old oldie day recipes around them.
This is a recipe from old harndorfh And it's called
beer soup Ruddier in Brendan with opening two bottles of
two years old. Matter of fact, I got it now,
just open it. Hold my mic. You can't even open
a twisty. There we go. That's one. I don't take

(01:13):
a slug, thank you, it's warm. So here I am.
I'm putting the both of them. Please. I put two
beers into this saucepan on another slug. That's nice. And
what I add to this this is going to be
a too much unusual concoction. To that, I add some sugar. No, sorry,

(01:37):
don't I add lemon. So a squeeze of lemon. So
into the beer goes a squeeze of lemon, and weirdly
some cinnamon, which is god, I'm doing measure with your horror.
So well, that's cooking there, that's cooking away. And what
I have to do now in another little pot over here,
Yes I'm multitasking. Is I have an egg yolk? Want

(01:59):
me to separate the eggs? You know I'm bad at
this egg yolk? Which bits that? Okay, so we want
the yellow bit, don't we? I don't know you're making this,
but it's a yolk that means yellow bit. You. This
is how you do it. This is how you do it.
And getting the egg yolk and all the monkey bits
come up that goes in there. What happens now to
all that beer is going to fall over to to

(02:20):
the egg yolk. I add all this milk, no, and
the milk lid, I add all this chuck it in.
You're panicking me now, I'm adding the milk, and as
well as that, I add some sugar. Yep, this half.
Oh you know how many is that? Couple of tablespoons
of sugar and and a thing of salt? Oh you

(02:41):
little can you take the lid off the so and
then we whisk wi suist? Okay, give it, give it
some salt. You whisk. There's enough salt in air. It's
just out of my knuckles unfortunately, So squist with swist,
so don't panic me. This beer to a simmer was

(03:03):
still on their Tell me when that's simmer and then
I've got all this that has to do this. Are
you hearing interference? I'm staying next to the microwave. What
it's doing to my very old ovaries. I'm cooking those
next week, okay and giving them away to the tent.
Call it through. Okay. So do you think that's simmering
now or not? Like li shit, it looks simmered simid enough.

(03:27):
I'd hate this beer soup not to be authentic. Great, okay,
So now what I do, yep? Is I pour all
of this in missed a little bit there, Sure, I
pour it all in whisk, whisk, whisk, We heat this through.
How long do we cook this for? Well, it was
not so much cook. We whisk it and heat it.
And then what do we do with it afterwards? We
drink it? You feel I thought you said we drink it.

(03:49):
We drink it, right, okay, so we let that boil. Well, no,
it's just simmers and sold. Well, you know it does
its thing. Today we're having well, this is a recipe
that's from old Harndorf days. This is eighteen hundreds in
South Australia and hand it's beer soup. It is beer soups.
So what we've done we've got beer, We've got lemon, cinnamon, milk, egg, yolk,

(04:13):
sugar and salt. It's all been sort of just whisking
away there or you know what's it called simmering? Now
you're whisking it says to give it a whisk, whiskey business,
to give it a whisk. And now we're going to
serve it up. And Brian or Ryan Ryan without a bee,
he's looking for you. Awful, and it smells just as well.

(04:34):
At the beginning, it smelled just like the night after
someone's had a lot to drink, whereas now it doesn't.
It smell so bad. There's one one of the younger
people that work with us, well, what are you don't
even paid? Wait for me to solidify and hand it over.
Give me half an hour. So one of the younger
people said, it sounded like the year twelve rite of passage,

(04:55):
the fridge to fridge. Ah, it looks like me so soup.
It does, actually me so horrified. It smells dread when
I say, three, we're going to sip this this that
you've got a spoon, got a bowl. This is beer
soup from the eighteen hundreds. Here here we go. Yayyye ah.

(05:20):
Oh Brendan, don't be a puss. Ah that is ah.
It just tastes like yeast. Ah that's and you like beer.
I don't mind it. I wouldn't drink it. Look at
you two be woozies. Man. It hits the front of
your tongue and is sweet, and then the beer bit

(05:42):
gets the rest of your tongue and then it's just yeast.
That's a good. If that doesn't sell it, I don't
know what will it. Don't bother that is foul, sick, suck,
make a slap done and make you go yuck.