March 11, 2026 • 6 mins
It's that time of the week... TIKTOK TUCKER!
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Speaker 1 (00:10):
My Heart podcasts here more Gold one on one point
seven podcasts.
Speaker 2 (00:14):
Playlists and listen live on the free iHeart app Gold.
It's Jonesy demand of driving you home with jam Nation
to the kitchen.
Speaker 1 (00:22):
Six and stuff working with slow You're making.
Speaker 2 (00:27):
Slash make you go yat TikTok taka. We make food
from TikTok and eat it. What are we eating today?
Speaker 1 (00:35):
Well, I've just spent the last few minutes foraging for
some cottage cheese and protein, because that's all anyone puts
in any recipes today. Ask any influencer they're using cottage cheese.
Speaker 2 (00:44):
Sorry, just a question, chef, isn't cottage cheese protein?
Speaker 1 (00:48):
Yeah, that's what I mean. I said, looking for cottage
cheese and protein.
Speaker 2 (00:53):
But is cottage cheese the protein?
Speaker 1 (00:55):
Yes, it is cottage cheese and all protein. Cottage cheese
is a form of protein.
Speaker 3 (01:01):
On the same page.
Speaker 2 (01:01):
You don't have to gordon me man, I'm just asking you.
Speaker 1 (01:04):
Are an idiot sandwich, So cottage cheese is in everything.
Speaker 3 (01:08):
But this is a very easy.
Speaker 1 (01:10):
High protein snack. It's called high protein jelly. And we
start with a bowl of aeroplane jelly and I just.
Speaker 3 (01:20):
Put the crystals.
Speaker 1 (01:21):
How do I open this and tipped them into a
bro You.
Speaker 2 (01:25):
Would have opened it before we went on air.
Speaker 3 (01:26):
Would you.
Speaker 1 (01:29):
Even Ryan's horrified at how rude you are. Oh, there's
a packet inside it. Are you a fan of jelly?
Are you a bit jelly? You bit jelly of me?
Speaker 2 (01:39):
Brendan Ams fans would be happy, you know.
Speaker 1 (01:43):
Anyway, I'll put the jelly in and now, thank you.
I add a cup of boiling hot water into that.
Oh it is, and I stir, stir, stir. Then I
add cottage cheese. Keep you big, stirr. You can do
(02:05):
that without a spoon. Just smell lime green jelly. I
never liked jelly, even.
Speaker 2 (02:12):
As in the pine. You a little choky frog.
Speaker 3 (02:16):
I understand how it works.
Speaker 1 (02:18):
Right now, we're going to put this cottage cheese in
three quarters of a tub of big, lumpy cottage cheese.
In the picture it does looks all smooth.
Speaker 2 (02:27):
It looks dreadful.
Speaker 3 (02:28):
Anyway that goes in.
Speaker 1 (02:29):
It does look like the offshoot of some lipose suction situation.
And then we add a cup, Then we add a
cup of cold water, and oh hell, and then we
mix mix, mix for ages. And then they go have
a look at the picture there, so it looks yeah,
that's before it's mixed.
Speaker 3 (02:49):
That looks like what's sewerage? That's that?
Speaker 1 (02:53):
So I'm just going to mix mixed, miss. I don't
know how it comes out smooth, but we mix, mix mix.
We put this in the freezer and at the end
of the show we slice it up and we will
eat it and we'll be delighted with ourselves because we've
found some brody.
Speaker 2 (03:09):
Can you not do that? It's very unseidly. Also, we've
discovered why you weren't there at the Alan Rickman interview.
Speaker 3 (03:16):
When's my check arriving?
Speaker 2 (03:18):
No, no, it's not about paying off debts, but it's
quite a fascinating tale. We'll have that for you as well.
Speaker 1 (03:25):
It's high protein, Jilly. Everyone's looking for protein. Everyone is
using cottage cheese.
Speaker 2 (03:31):
What's with cottage cheese?
Speaker 1 (03:33):
Well, I think I'm wondering, and we'll discover that with
this recipe, whether it's bland enough that it gives you
protein without changing the taste of anything.
Speaker 2 (03:40):
I think you're saying protein too often.
Speaker 1 (03:42):
I think people the protein got to me, Brendan.
Speaker 2 (03:45):
But too many people. We've got to get your protein
and come on your meat. And bloody potatoes. What's cottage cheese?
Why is it called cottage cheese? I'm curious.
Speaker 3 (03:55):
I don't know rhyme.
Speaker 1 (03:58):
It's because it was historically produced in rural cottages. Holl
Obleaque Brendan, thank you for wasting our time.
Speaker 2 (04:05):
He just made that up.
Speaker 3 (04:07):
Now the thing is the picture of it. Well, let
me tell you what I've done here.
Speaker 1 (04:11):
There's been a jelly sachet lime green jelly, added boiling
water to that, dissolved it, put a stack of cottage
cheese in and some hot water, a cold water that's
been in the freezer for about two and a half hours.
Speaker 3 (04:22):
Yep.
Speaker 1 (04:24):
I'm looking at the picture and I'm guessing that they
probably blended the cottage cheese, although it didn't say too
in the recipe, but the picture makes it look like
a little slab of almost greenish tofu. I'm taking the
lid off what we've got here, right, it looks like
a petri dish.
Speaker 2 (04:40):
Oh, it looks like sick.
Speaker 3 (04:43):
It looks like someone's sick bowl.
Speaker 2 (04:45):
You know what, it looks like the bottom of the
crisper in your fridge, the crisper contained you know what's
that thing that the crisper thing. All right, you know
what you put your vegetas.
Speaker 3 (04:54):
You know what you're saying.
Speaker 2 (04:55):
Well, you made juice and you get the juice. But
it's not as bad as the meat juice.
Speaker 3 (05:00):
Okay, anyway, here's some.
Speaker 1 (05:03):
The problem is that it's still got lumpy cottage cheese
and it makes it Your brain wants to think. It
hasn't dissolved. It's not supposed to. But maybe for the
picture they dissolved it. Let's see what the taste is.
Speaker 2 (05:16):
He's not happy and he lives in a sharehouse. His toilet,
he'll eat tiles. To me. Now he's looking at this.
Speaker 3 (05:27):
There's two Okay.
Speaker 1 (05:31):
When I say go hoeing one two three high protein jelly,
you know.
Speaker 2 (05:41):
It's not that bad.
Speaker 3 (05:43):
It's the texture.
Speaker 2 (05:44):
The texture.
Speaker 3 (05:45):
Ransture that it's like.
Speaker 1 (05:46):
Eating brains that have been put into jelly.
Speaker 2 (05:50):
Have you're on that jungle show where they make you
cry and talk about your family and eat this, That's
what it happened.
Speaker 3 (05:56):
Actually, you're quite right.
Speaker 1 (05:57):
If you were blindfolded, you could convince someone that.
Speaker 2 (06:00):
This was brains, and then you'd go the blub about
your family and how much you miss them, and then
they bring him around that's that show in a nutshell.
You can make a slap gonna make you go yack.
Speaker 3 (06:12):
I reckon.
Speaker 1 (06:12):
If you blend the cottage cheese, this would be a winner. Yes, Brenda,
I might put you on the jungle
Speaker 3 (06:20):
Right at yet that's won't have another mounta
My Heart podcasts here more Gold one on one point
seven podcasts.
Speaker 2 (00:14):
Playlists and listen live on the free iHeart app Gold.
It's Jonesy demand of driving you home with jam Nation
to the kitchen.
Speaker 1 (00:22):
Six and stuff working with slow You're making.
Speaker 2 (00:27):
Slash make you go yat TikTok taka. We make food
from TikTok and eat it. What are we eating today?
Speaker 1 (00:35):
Well, I've just spent the last few minutes foraging for
some cottage cheese and protein, because that's all anyone puts
in any recipes today. Ask any influencer they're using cottage cheese.
Speaker 2 (00:44):
Sorry, just a question, chef, isn't cottage cheese protein?
Speaker 1 (00:48):
Yeah, that's what I mean. I said, looking for cottage
cheese and protein.
Speaker 2 (00:53):
But is cottage cheese the protein?
Speaker 1 (00:55):
Yes, it is cottage cheese and all protein. Cottage cheese
is a form of protein.
Speaker 3 (01:01):
On the same page.
Speaker 2 (01:01):
You don't have to gordon me man, I'm just asking you.
Speaker 1 (01:04):
Are an idiot sandwich, So cottage cheese is in everything.
Speaker 3 (01:08):
But this is a very easy.
Speaker 1 (01:10):
High protein snack. It's called high protein jelly. And we
start with a bowl of aeroplane jelly and I just.
Speaker 3 (01:20):
Put the crystals.
Speaker 1 (01:21):
How do I open this and tipped them into a
bro You.
Speaker 2 (01:25):
Would have opened it before we went on air.
Speaker 3 (01:26):
Would you.
Speaker 1 (01:29):
Even Ryan's horrified at how rude you are. Oh, there's
a packet inside it. Are you a fan of jelly?
Are you a bit jelly? You bit jelly of me?
Speaker 2 (01:39):
Brendan Ams fans would be happy, you know.
Speaker 1 (01:43):
Anyway, I'll put the jelly in and now, thank you.
I add a cup of boiling hot water into that.
Oh it is, and I stir, stir, stir. Then I
add cottage cheese. Keep you big, stirr. You can do
(02:05):
that without a spoon. Just smell lime green jelly. I
never liked jelly, even.
Speaker 2 (02:12):
As in the pine. You a little choky frog.
Speaker 3 (02:16):
I understand how it works.
Speaker 1 (02:18):
Right now, we're going to put this cottage cheese in
three quarters of a tub of big, lumpy cottage cheese.
In the picture it does looks all smooth.
Speaker 2 (02:27):
It looks dreadful.
Speaker 3 (02:28):
Anyway that goes in.
Speaker 1 (02:29):
It does look like the offshoot of some lipose suction situation.
And then we add a cup, Then we add a
cup of cold water, and oh hell, and then we
mix mix, mix for ages. And then they go have
a look at the picture there, so it looks yeah,
that's before it's mixed.
Speaker 3 (02:49):
That looks like what's sewerage? That's that?
Speaker 1 (02:53):
So I'm just going to mix mixed, miss. I don't
know how it comes out smooth, but we mix, mix mix.
We put this in the freezer and at the end
of the show we slice it up and we will
eat it and we'll be delighted with ourselves because we've
found some brody.
Speaker 2 (03:09):
Can you not do that? It's very unseidly. Also, we've
discovered why you weren't there at the Alan Rickman interview.
Speaker 3 (03:16):
When's my check arriving?
Speaker 2 (03:18):
No, no, it's not about paying off debts, but it's
quite a fascinating tale. We'll have that for you as well.
Speaker 1 (03:25):
It's high protein, Jilly. Everyone's looking for protein. Everyone is
using cottage cheese.
Speaker 2 (03:31):
What's with cottage cheese?
Speaker 1 (03:33):
Well, I think I'm wondering, and we'll discover that with
this recipe, whether it's bland enough that it gives you
protein without changing the taste of anything.
Speaker 2 (03:40):
I think you're saying protein too often.
Speaker 1 (03:42):
I think people the protein got to me, Brendan.
Speaker 2 (03:45):
But too many people. We've got to get your protein
and come on your meat. And bloody potatoes. What's cottage cheese?
Why is it called cottage cheese? I'm curious.
Speaker 3 (03:55):
I don't know rhyme.
Speaker 1 (03:58):
It's because it was historically produced in rural cottages. Holl
Obleaque Brendan, thank you for wasting our time.
Speaker 2 (04:05):
He just made that up.
Speaker 3 (04:07):
Now the thing is the picture of it. Well, let
me tell you what I've done here.
Speaker 1 (04:11):
There's been a jelly sachet lime green jelly, added boiling
water to that, dissolved it, put a stack of cottage
cheese in and some hot water, a cold water that's
been in the freezer for about two and a half hours.
Speaker 3 (04:22):
Yep.
Speaker 1 (04:24):
I'm looking at the picture and I'm guessing that they
probably blended the cottage cheese, although it didn't say too
in the recipe, but the picture makes it look like
a little slab of almost greenish tofu. I'm taking the
lid off what we've got here, right, it looks like
a petri dish.
Speaker 2 (04:40):
Oh, it looks like sick.
Speaker 3 (04:43):
It looks like someone's sick bowl.
Speaker 2 (04:45):
You know what, it looks like the bottom of the
crisper in your fridge, the crisper contained you know what's
that thing that the crisper thing. All right, you know
what you put your vegetas.
Speaker 3 (04:54):
You know what you're saying.
Speaker 2 (04:55):
Well, you made juice and you get the juice. But
it's not as bad as the meat juice.
Speaker 3 (05:00):
Okay, anyway, here's some.
Speaker 1 (05:03):
The problem is that it's still got lumpy cottage cheese
and it makes it Your brain wants to think. It
hasn't dissolved. It's not supposed to. But maybe for the
picture they dissolved it. Let's see what the taste is.
Speaker 2 (05:16):
He's not happy and he lives in a sharehouse. His toilet,
he'll eat tiles. To me. Now he's looking at this.
Speaker 3 (05:27):
There's two Okay.
Speaker 1 (05:31):
When I say go hoeing one two three high protein jelly,
you know.
Speaker 2 (05:41):
It's not that bad.
Speaker 3 (05:43):
It's the texture.
Speaker 2 (05:44):
The texture.
Speaker 3 (05:45):
Ransture that it's like.
Speaker 1 (05:46):
Eating brains that have been put into jelly.
Speaker 2 (05:50):
Have you're on that jungle show where they make you
cry and talk about your family and eat this, That's
what it happened.
Speaker 3 (05:56):
Actually, you're quite right.
Speaker 1 (05:57):
If you were blindfolded, you could convince someone that.
Speaker 2 (06:00):
This was brains, and then you'd go the blub about
your family and how much you miss them, and then
they bring him around that's that show in a nutshell.
You can make a slap gonna make you go yack.
Speaker 3 (06:12):
I reckon.
Speaker 1 (06:12):
If you blend the cottage cheese, this would be a winner. Yes, Brenda,
I might put you on the jungle
Speaker 3 (06:20):
Right at yet that's won't have another mounta
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