July 15, 2026 • 6 mins
It's that time of the week again... TIKTOK TUCKER!
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Speaker 1 (00:00):
You angry.
Speaker 2 (00:00):
Start stop working with slow macon slack.
Speaker 3 (00:08):
To make you go.
Speaker 1 (00:09):
Yeah, Wednesday means TikTok taka where we make food from
TikTok and eat it.
Speaker 4 (00:13):
I'm trying to get my microphone to work here.
Speaker 1 (00:17):
That would be your headphones, your microphone, that's your microphone.
Speaker 2 (00:22):
And are you wearing a cricket box, Brendan, just so
I can see where doing this. I'm on a lot
of quadrill Is that okay with you? And now what
we're going to do today? Let me ask you this question.
Do you like crumpets?
Speaker 3 (00:35):
I love crumpets?
Speaker 4 (00:36):
And do you like gravy?
Speaker 3 (00:38):
I love gravy.
Speaker 4 (00:39):
I do too, but I don't know what this is like.
Speaker 2 (00:41):
And the girl who made it ate it after taking
her teeth out, So that was a confronting moment. But
I'm going to make gravy crumpets or cravy grumpets as I.
Speaker 4 (00:51):
Might call them.
Speaker 2 (00:52):
So the first thing we have to do is put
our toast our crumpets into the toast.
Speaker 4 (00:56):
Oh no, actually, we'll put the kettle on. I'm going
to have to put the kettle on to make the
gravy and toast the crumper.
Speaker 3 (01:03):
Which one do you think win the toaster or the kettle.
Speaker 4 (01:05):
Well, who knows, I can't even know.
Speaker 3 (01:09):
We should get a sports on this.
Speaker 2 (01:11):
Okay, So all right, we've got we need three crumpets,
one one for you, one for me, one for Ryan.
Speaker 4 (01:19):
Oh okay, so I'm popping.
Speaker 3 (01:22):
The crump just a bit of, just a bit of.
Speaker 2 (01:29):
Anyway, So I now have we got Jenny?
Speaker 4 (01:33):
We got those initials all wrong.
Speaker 2 (01:36):
Anyway, what we've done, We've put the crumpets in, We've
got the kettle boiling. All we have to do is
toast your crumpets and boil the kettle. That's all I've said.
And I'm going to when the crumpet's done, put some
butter on it. Now the thing is with the gravy.
I'm going to start making it.
Speaker 3 (01:49):
Now, who's going to make the gravy.
Speaker 2 (01:52):
Well, you get two large tablespoons of gravy, of dried
gravy powder.
Speaker 4 (01:59):
And then the smallest amount of water. This is the thing.
The gravy is incredibly thick.
Speaker 3 (02:05):
Yep.
Speaker 4 (02:05):
Just think Brendan Jones.
Speaker 2 (02:07):
And what happens is we're going to put just a
tiny bit in and then stir it. You're ready because
you want it to be almost almost as thick as Actually, yeah,
there's probably a good amount.
Speaker 4 (02:19):
Like a really thick like a mortar mix. Maybe.
Speaker 2 (02:24):
All right, I think that's thick enough. You want it
really really thick. That doesn't look like enough for three crumpets,
but it should be.
Speaker 4 (02:29):
All right.
Speaker 3 (02:30):
So who's going to make the gravy?
Speaker 4 (02:33):
It's a do we need it to be thicker? I
think we do.
Speaker 2 (02:37):
Let me put some more in. I'll put a little
bit more in, more on there we go. I think
it needs to be thicker. Well, I'm going to keep
doing this a really thick paste.
Speaker 4 (02:48):
Can you put a tiny bit of water in there?
This is fascinating, tiny, tiny, tiny tiny, Well it's tiny. No,
you've done it. Now we're going have to put more in.
We're going to keep going to have taken.
Speaker 3 (02:58):
Over the whole world. Ninety liters gravy.
Speaker 4 (03:02):
You've made it to water, and I'm gonna have to
add some.
Speaker 3 (03:08):
What's coming up next? Ryan, I'll put Richard Marx on.
I like it.
Speaker 2 (03:13):
While you do that, I'll just keep my Gravy's when
I saw someone make and will cook make prepare gravy crumpet,
which I know is your LinkedIn profile. We have some
gravy that's incredibly thick. It's look at this, it's it
looks like it's like what what?
Speaker 4 (03:33):
What's that like? It's gelatinous?
Speaker 3 (03:35):
On, No, I don't even like the word gelatinous.
Speaker 4 (03:37):
But anyway, what we do. I've I've toasted three crumpets.
Let me get those and now I'm going luckily for
everyone or for me. I don't have any taste.
Speaker 2 (03:46):
Bucks because I've got a cold, so I'm the lucky
one here, So I'm going to put some butter on
the crumpete. Next up, this gelatinous, really thick gravy goes on.
Speaker 3 (03:57):
I haven't had crumpet for a long time.
Speaker 4 (03:59):
Haven't you? No, I can't winter so nice.
Speaker 1 (04:03):
Yeah, I haven't had it for ages. It gives me
a bit of trouble when I have it, because I
almost feel like what it would be if you were
gluted and intolerant, or possibly.
Speaker 4 (04:14):
You fascinate me. I wish we had more time to.
Speaker 3 (04:17):
Discuss this, because it sits in the gut.
Speaker 4 (04:20):
Is it films and she wants to throw up?
Speaker 3 (04:24):
Is it a heavy wheat?
Speaker 4 (04:25):
It's well, I'm just trying to spounch this on.
Speaker 3 (04:29):
Well digital Jenna did you know is a is a vegan.
Speaker 4 (04:34):
Vegetarian vegetarian fish? Do you really Yes, we've been away
with Jenny. You know this.
Speaker 3 (04:40):
We just had some vegan sausages upstairs.
Speaker 4 (04:42):
That's yours, Jonesy, that's yours.
Speaker 3 (04:45):
They've turned the old Kyle and Jackie o area into
a barbecue. That's good.
Speaker 4 (04:50):
Okay.
Speaker 3 (04:50):
They used to smoke, Remember, they gather and smoke.
Speaker 4 (04:53):
When I say three, I'm trying to keep you on track.
You're all over the shop.
Speaker 2 (04:56):
When I say three, we're going to bite into gravy
on a crumpet.
Speaker 4 (04:59):
Gravy one two, three? Oh wow, I really like it.
Speaker 3 (05:07):
Yeah, it was a bit of hot.
Speaker 2 (05:08):
Huh, Well it could have been if you made it hotter.
What do you think, Ryan, It's a bit salty, isn't it?
Speaker 3 (05:14):
Yeah?
Speaker 4 (05:15):
I think first taste was nice, and now it's heavily
I think.
Speaker 3 (05:18):
In a way it's like what the Americans would have
when they had biscuits and green Yeah. Maybe, and maybe
you're actually pudding. It could be a little bit of that.
So if you want to.
Speaker 4 (05:27):
It is nice, but it is heavily salted.
Speaker 3 (05:31):
Yeah.
Speaker 4 (05:31):
Yeah, it's a bit too intense.
Speaker 3 (05:33):
Is it worth doing?
Speaker 2 (05:34):
Well?
Speaker 4 (05:34):
I quite like something savory on a crumpet, So I
think try it.
Speaker 3 (05:37):
It's a thumb up and half for me.
Speaker 4 (05:39):
A thumb up and half thumb and.
Speaker 3 (05:41):
A half from Jasob. Make it slap done and make
you go YACKA coming up. So I've got a bit
of h now it's giving me trouble.
Speaker 4 (05:53):
Oh come on, you know you're like a feeble old lady.
Doesn't take much to push you over. It's happened to me.
You angry.
Speaker 2 (00:00):
Start stop working with slow macon slack.
Speaker 3 (00:08):
To make you go.
Speaker 1 (00:09):
Yeah, Wednesday means TikTok taka where we make food from
TikTok and eat it.
Speaker 4 (00:13):
I'm trying to get my microphone to work here.
Speaker 1 (00:17):
That would be your headphones, your microphone, that's your microphone.
Speaker 2 (00:22):
And are you wearing a cricket box, Brendan, just so
I can see where doing this. I'm on a lot
of quadrill Is that okay with you? And now what
we're going to do today? Let me ask you this question.
Do you like crumpets?
Speaker 3 (00:35):
I love crumpets?
Speaker 4 (00:36):
And do you like gravy?
Speaker 3 (00:38):
I love gravy.
Speaker 4 (00:39):
I do too, but I don't know what this is like.
Speaker 2 (00:41):
And the girl who made it ate it after taking
her teeth out, So that was a confronting moment. But
I'm going to make gravy crumpets or cravy grumpets as I.
Speaker 4 (00:51):
Might call them.
Speaker 2 (00:52):
So the first thing we have to do is put
our toast our crumpets into the toast.
Speaker 4 (00:56):
Oh no, actually, we'll put the kettle on. I'm going
to have to put the kettle on to make the
gravy and toast the crumper.
Speaker 3 (01:03):
Which one do you think win the toaster or the kettle.
Speaker 4 (01:05):
Well, who knows, I can't even know.
Speaker 3 (01:09):
We should get a sports on this.
Speaker 2 (01:11):
Okay, So all right, we've got we need three crumpets,
one one for you, one for me, one for Ryan.
Speaker 4 (01:19):
Oh okay, so I'm popping.
Speaker 3 (01:22):
The crump just a bit of, just a bit of.
Speaker 2 (01:29):
Anyway, So I now have we got Jenny?
Speaker 4 (01:33):
We got those initials all wrong.
Speaker 2 (01:36):
Anyway, what we've done, We've put the crumpets in, We've
got the kettle boiling. All we have to do is
toast your crumpets and boil the kettle. That's all I've said.
And I'm going to when the crumpet's done, put some
butter on it. Now the thing is with the gravy.
I'm going to start making it.
Speaker 3 (01:49):
Now, who's going to make the gravy.
Speaker 2 (01:52):
Well, you get two large tablespoons of gravy, of dried
gravy powder.
Speaker 4 (01:59):
And then the smallest amount of water. This is the thing.
The gravy is incredibly thick.
Speaker 3 (02:05):
Yep.
Speaker 4 (02:05):
Just think Brendan Jones.
Speaker 2 (02:07):
And what happens is we're going to put just a
tiny bit in and then stir it. You're ready because
you want it to be almost almost as thick as Actually, yeah,
there's probably a good amount.
Speaker 4 (02:19):
Like a really thick like a mortar mix. Maybe.
Speaker 2 (02:24):
All right, I think that's thick enough. You want it
really really thick. That doesn't look like enough for three crumpets,
but it should be.
Speaker 4 (02:29):
All right.
Speaker 3 (02:30):
So who's going to make the gravy?
Speaker 4 (02:33):
It's a do we need it to be thicker? I
think we do.
Speaker 2 (02:37):
Let me put some more in. I'll put a little
bit more in, more on there we go. I think
it needs to be thicker. Well, I'm going to keep
doing this a really thick paste.
Speaker 4 (02:48):
Can you put a tiny bit of water in there?
This is fascinating, tiny, tiny, tiny tiny, Well it's tiny. No,
you've done it. Now we're going have to put more in.
We're going to keep going to have taken.
Speaker 3 (02:58):
Over the whole world. Ninety liters gravy.
Speaker 4 (03:02):
You've made it to water, and I'm gonna have to
add some.
Speaker 3 (03:08):
What's coming up next? Ryan, I'll put Richard Marx on.
I like it.
Speaker 2 (03:13):
While you do that, I'll just keep my Gravy's when
I saw someone make and will cook make prepare gravy crumpet,
which I know is your LinkedIn profile. We have some
gravy that's incredibly thick. It's look at this, it's it
looks like it's like what what?
Speaker 4 (03:33):
What's that like? It's gelatinous?
Speaker 3 (03:35):
On, No, I don't even like the word gelatinous.
Speaker 4 (03:37):
But anyway, what we do. I've I've toasted three crumpets.
Let me get those and now I'm going luckily for
everyone or for me. I don't have any taste.
Speaker 2 (03:46):
Bucks because I've got a cold, so I'm the lucky
one here, So I'm going to put some butter on
the crumpete. Next up, this gelatinous, really thick gravy goes on.
Speaker 3 (03:57):
I haven't had crumpet for a long time.
Speaker 4 (03:59):
Haven't you? No, I can't winter so nice.
Speaker 1 (04:03):
Yeah, I haven't had it for ages. It gives me
a bit of trouble when I have it, because I
almost feel like what it would be if you were
gluted and intolerant, or possibly.
Speaker 4 (04:14):
You fascinate me. I wish we had more time to.
Speaker 3 (04:17):
Discuss this, because it sits in the gut.
Speaker 4 (04:20):
Is it films and she wants to throw up?
Speaker 3 (04:24):
Is it a heavy wheat?
Speaker 4 (04:25):
It's well, I'm just trying to spounch this on.
Speaker 3 (04:29):
Well digital Jenna did you know is a is a vegan.
Speaker 4 (04:34):
Vegetarian vegetarian fish? Do you really Yes, we've been away
with Jenny. You know this.
Speaker 3 (04:40):
We just had some vegan sausages upstairs.
Speaker 4 (04:42):
That's yours, Jonesy, that's yours.
Speaker 3 (04:45):
They've turned the old Kyle and Jackie o area into
a barbecue. That's good.
Speaker 4 (04:50):
Okay.
Speaker 3 (04:50):
They used to smoke, Remember, they gather and smoke.
Speaker 4 (04:53):
When I say three, I'm trying to keep you on track.
You're all over the shop.
Speaker 2 (04:56):
When I say three, we're going to bite into gravy
on a crumpet.
Speaker 4 (04:59):
Gravy one two, three? Oh wow, I really like it.
Speaker 3 (05:07):
Yeah, it was a bit of hot.
Speaker 2 (05:08):
Huh, Well it could have been if you made it hotter.
What do you think, Ryan, It's a bit salty, isn't it?
Speaker 3 (05:14):
Yeah?
Speaker 4 (05:15):
I think first taste was nice, and now it's heavily
I think.
Speaker 3 (05:18):
In a way it's like what the Americans would have
when they had biscuits and green Yeah. Maybe, and maybe
you're actually pudding. It could be a little bit of that.
So if you want to.
Speaker 4 (05:27):
It is nice, but it is heavily salted.
Speaker 3 (05:31):
Yeah.
Speaker 4 (05:31):
Yeah, it's a bit too intense.
Speaker 3 (05:33):
Is it worth doing?
Speaker 2 (05:34):
Well?
Speaker 4 (05:34):
I quite like something savory on a crumpet, So I
think try it.
Speaker 3 (05:37):
It's a thumb up and half for me.
Speaker 4 (05:39):
A thumb up and half thumb and.
Speaker 3 (05:41):
A half from Jasob. Make it slap done and make
you go YACKA coming up. So I've got a bit
of h now it's giving me trouble.
Speaker 4 (05:53):
Oh come on, you know you're like a feeble old lady.
Doesn't take much to push you over. It's happened to me.
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