Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It is Robin and Kip and we are doing God's
works with the help of our very best friends from
Pritzenburger Sound Bank. We have Andrew the owner and Sebastian
the head chef in here with us.
Speaker 2 (00:16):
Good morning, good morning, good morning.
Speaker 3 (00:18):
Now save I know, being a Frenchman, that sizzler has
been this thing that you've never heard of up until
a couple of weeks ago. And then you spent what
days and days with eleven different potatoes trying to come
up with the potato skins and they tasted delicious. Tell
me about the process of making the chocolate moose, because
that is what we've got in front of me.
Speaker 2 (00:37):
So chocolate muss. So I look at like a few
recipes and then I went through something pretty simple. So
it just literally coco our padle chocolate melt together with
some egg whites with sugar, a couple of egg yolks,
(00:58):
and then yeah, you mix it all together and put.
Speaker 3 (01:00):
In did you Being a Frenchman, I'm guessing moose is
not as difficult for you as say, the potatoes kins
might have been a challenge.
Speaker 2 (01:07):
Yeah, it's fairly easy. And then we like I grew
up black eating grape chocolate. That one wasn't much of
a challenge for me.
Speaker 1 (01:16):
It was good.
Speaker 3 (01:16):
Okay, it looks exactly the same, doesn't it, Andrew?
Speaker 2 (01:20):
Does it taste even better though?
Speaker 3 (01:22):
Okay, so it's got the chocolate sprinkles on tops. Got
in front of you, Alana in our newsroom, she also
has some chocolate. Most this is gluten free, is it not? Alright? Three?
Speaker 1 (01:34):
Two? One? Let's go. Oh, she's gone for a bie.
Speaker 3 (01:37):
What do you think, Robert, Oh, my goodness, it's delicious.
It tastes exactly like this chocolate.
Speaker 1 (01:44):
It tastes so much better. I feel like this is
the one.
Speaker 3 (01:47):
And I mean, when you're mass producing something, it's it's
usually a bit waxy, it's a bit thick. This is
so like melting your mouth good.
Speaker 1 (01:55):
It's amazing.
Speaker 3 (01:56):
Okay, this is driving everyone listening to us insane, and
I'm really sorry about that. So what we're going to
do is put this recipe up on our social media.
You can hear my mouth it's like salibrating. We're going
to put this recipe up on our social media so
you can make it, like easy enough to make it
with kids and stuff.
Speaker 2 (02:12):
Yes, definitely, And how long would it take ten minutes.
Speaker 3 (02:16):
I'm guessing. Look at Andrew's face, I'm guessing. Is this
going to be added to the Fritzenberg Man, It's.
Speaker 1 (02:21):
Got to be right.
Speaker 2 (02:24):
We get it on the menu by this afternoon.
Speaker 3 (02:26):
There you go, so you can either go and taste it.
The Sizzler Chocolate Moose at Fritzenburger and South Bank. When
we were doing our top ten for our pop up store,
it was number five most requested items.
Speaker 1 (02:40):
So the recipe is going to go up today on
our socials though, right, yeah right, make this yourself at home.
Go to Kiss ninety seven three on Facebook Instagram if
you want to make it yourself, or if you want
to come along to our Sizzler popp up. We'll tell
you how to get involved with that after these. On
Kiss ninety seven three.
Speaker 3 (02:58):
Now, yesterday we named the top ten items that are
guaranteed to be on the menu for our pop up
Scissler Cheese toast obviously, potato skins, bolonnaise sauce, the pasta,
bolonaise sauce, pumpkin soup, Kip will be beside himself, chocolate moose,
which we just tasted, and the recipe is going up
on our socials after nine this morning, so you can
(03:18):
try to make it yourself. We've actually got the legit
Sizzler ice cream machine, so the ice cream soft serve
will be there. The revolting yet delicious seafood extend to salad.
Speaker 1 (03:30):
Will not be trying.
Speaker 3 (03:31):
I know that.
Speaker 1 (03:32):
Yes we will, of course we will.
Speaker 3 (03:33):
The apple crumble was a big hit. Also, bread and
butter pudding is going to be there. The pasta and
potato bake. Oh no, what am I doing? Hang on?
The seafood salad, the apple crumble, the bread and butter pudding,
and the tuna pasta bait salad is what we're doing.
Speaker 1 (03:47):
Just in case you think, oh okay, is this just a
little bit of fun for the radio. They're not really
making the original recipes.
Speaker 2 (03:53):
We are.
Speaker 1 (03:54):
This is how delicious. We just tasted the chocolate moose.
You and I Rubber, we both loved Atlanta in the
news room loved it. This was Corey Oaks's legitimate reaction
trying it for the first time. It hit his taste.
Speaker 3 (04:07):
Bud, that's so good.
Speaker 1 (04:10):
It was amazing.
Speaker 3 (04:11):
This is so good?
Speaker 1 (04:12):
How cool it on? How much to do an hour?
Speaker 3 (04:17):
Oh?
Speaker 1 (04:17):
It was so good?
Speaker 3 (04:19):
Over this is that good stand up.
Speaker 1 (04:26):
Coun't take exactly how it tastes it back then, but
that tastes.
Speaker 3 (04:31):
The best moves you. Now, what's interesting about that is
Corey's raced off to go to training and he's really
particular about what he puts in his mouth. So the
fact that he was willing to have that much chocolate
Moose talks about how delicious it is. But the big
question is when are we going to do this, guys?
Because you do have to turn over your entire restaurant
(04:54):
to us to be able to create this pop up sizzler.
The time is I Andrew?
Speaker 2 (05:01):
The date?
Speaker 3 (05:02):
When can we do this? How is the eleventh of July?
That's a Thursday, Thursday.
Speaker 2 (05:10):
Sure, let's get it done.
Speaker 1 (05:13):
Oh amazing?
Speaker 3 (05:15):
And that does give you Sam at least two and
a bit weeks to master the bread and butter pudding,
the tuna salad. Are you?
Speaker 2 (05:29):
I love?
Speaker 1 (05:30):
The entire dynamic of Sebastian and Andrew's relationship is Andrews goes, yeah,
let's do that, and Sebastian goes, how am I going
to do that?
Speaker 3 (05:39):
Are you worried about any of those? Like the apple
crumble or the bread and butter pudding.
Speaker 2 (05:43):
No, really like we'd find a we like we always do.
Speaker 3 (05:47):
And the thing is, it took you eleven potatoes to
come up with the perfect potato for the potato skins.
So the great thing about this pop up is it
will be a legitimate Sizzler.
Speaker 1 (05:58):
Experience Thursday, the eleventh of July.
Speaker 3 (06:01):
Okay, but you now also, Andrew, probably need to go
away and work out how many people we can get
into Fritzenburger and what the configuration will look like, so
I'll know that I can. We can give away like
five family passes, ten couple passes, a big can we
do one like big group table. I'll go away today,
we'll go look at the tables and work out how
(06:22):
many we can fit in.
Speaker 2 (06:23):
We'll squeeze as many as we can.
Speaker 3 (06:24):
Okay, So eleventh of July is when Sizzler is happening,
and tomorrow we will give away the first money can't
buy tickets
Speaker 1 (06:34):
On Kiss ninety seven three
It is Robin and Kip and we are doing God's
works with the help of our very best friends from
Pritzenburger Sound Bank. We have Andrew the owner and Sebastian
the head chef in here with us.
Speaker 2 (00:16):
Good morning, good morning, good morning.
Speaker 3 (00:18):
Now save I know, being a Frenchman, that sizzler has
been this thing that you've never heard of up until
a couple of weeks ago. And then you spent what
days and days with eleven different potatoes trying to come
up with the potato skins and they tasted delicious. Tell
me about the process of making the chocolate moose, because
that is what we've got in front of me.
Speaker 2 (00:37):
So chocolate muss. So I look at like a few
recipes and then I went through something pretty simple. So
it just literally coco our padle chocolate melt together with
some egg whites with sugar, a couple of egg yolks,
(00:58):
and then yeah, you mix it all together and put.
Speaker 3 (01:00):
In did you Being a Frenchman, I'm guessing moose is
not as difficult for you as say, the potatoes kins
might have been a challenge.
Speaker 2 (01:07):
Yeah, it's fairly easy. And then we like I grew
up black eating grape chocolate. That one wasn't much of
a challenge for me.
Speaker 1 (01:16):
It was good.
Speaker 3 (01:16):
Okay, it looks exactly the same, doesn't it, Andrew?
Speaker 2 (01:20):
Does it taste even better though?
Speaker 3 (01:22):
Okay, so it's got the chocolate sprinkles on tops. Got
in front of you, Alana in our newsroom, she also
has some chocolate. Most this is gluten free, is it not? Alright? Three?
Speaker 1 (01:34):
Two? One? Let's go. Oh, she's gone for a bie.
Speaker 3 (01:37):
What do you think, Robert, Oh, my goodness, it's delicious.
It tastes exactly like this chocolate.
Speaker 1 (01:44):
It tastes so much better. I feel like this is
the one.
Speaker 3 (01:47):
And I mean, when you're mass producing something, it's it's
usually a bit waxy, it's a bit thick. This is
so like melting your mouth good.
Speaker 1 (01:55):
It's amazing.
Speaker 3 (01:56):
Okay, this is driving everyone listening to us insane, and
I'm really sorry about that. So what we're going to
do is put this recipe up on our social media.
You can hear my mouth it's like salibrating. We're going
to put this recipe up on our social media so
you can make it, like easy enough to make it
with kids and stuff.
Speaker 2 (02:12):
Yes, definitely, And how long would it take ten minutes.
Speaker 3 (02:16):
I'm guessing. Look at Andrew's face, I'm guessing. Is this
going to be added to the Fritzenberg Man, It's.
Speaker 1 (02:21):
Got to be right.
Speaker 2 (02:24):
We get it on the menu by this afternoon.
Speaker 3 (02:26):
There you go, so you can either go and taste it.
The Sizzler Chocolate Moose at Fritzenburger and South Bank. When
we were doing our top ten for our pop up store,
it was number five most requested items.
Speaker 1 (02:40):
So the recipe is going to go up today on
our socials though, right, yeah right, make this yourself at home.
Go to Kiss ninety seven three on Facebook Instagram if
you want to make it yourself, or if you want
to come along to our Sizzler popp up. We'll tell
you how to get involved with that after these. On
Kiss ninety seven three.
Speaker 3 (02:58):
Now, yesterday we named the top ten items that are
guaranteed to be on the menu for our pop up
Scissler Cheese toast obviously, potato skins, bolonnaise sauce, the pasta,
bolonaise sauce, pumpkin soup, Kip will be beside himself, chocolate moose,
which we just tasted, and the recipe is going up
on our socials after nine this morning, so you can
(03:18):
try to make it yourself. We've actually got the legit
Sizzler ice cream machine, so the ice cream soft serve
will be there. The revolting yet delicious seafood extend to salad.
Speaker 1 (03:30):
Will not be trying.
Speaker 3 (03:31):
I know that.
Speaker 1 (03:32):
Yes we will, of course we will.
Speaker 3 (03:33):
The apple crumble was a big hit. Also, bread and
butter pudding is going to be there. The pasta and
potato bake. Oh no, what am I doing? Hang on?
The seafood salad, the apple crumble, the bread and butter pudding,
and the tuna pasta bait salad is what we're doing.
Speaker 1 (03:47):
Just in case you think, oh okay, is this just a
little bit of fun for the radio. They're not really
making the original recipes.
Speaker 2 (03:53):
We are.
Speaker 1 (03:54):
This is how delicious. We just tasted the chocolate moose.
You and I Rubber, we both loved Atlanta in the
news room loved it. This was Corey Oaks's legitimate reaction
trying it for the first time. It hit his taste.
Speaker 3 (04:07):
Bud, that's so good.
Speaker 1 (04:10):
It was amazing.
Speaker 3 (04:11):
This is so good?
Speaker 1 (04:12):
How cool it on? How much to do an hour?
Speaker 3 (04:17):
Oh?
Speaker 1 (04:17):
It was so good?
Speaker 3 (04:19):
Over this is that good stand up.
Speaker 1 (04:26):
Coun't take exactly how it tastes it back then, but
that tastes.
Speaker 3 (04:31):
The best moves you. Now, what's interesting about that is
Corey's raced off to go to training and he's really
particular about what he puts in his mouth. So the
fact that he was willing to have that much chocolate
Moose talks about how delicious it is. But the big
question is when are we going to do this, guys?
Because you do have to turn over your entire restaurant
(04:54):
to us to be able to create this pop up sizzler.
The time is I Andrew?
Speaker 2 (05:01):
The date?
Speaker 3 (05:02):
When can we do this? How is the eleventh of July?
That's a Thursday, Thursday.
Speaker 2 (05:10):
Sure, let's get it done.
Speaker 1 (05:13):
Oh amazing?
Speaker 3 (05:15):
And that does give you Sam at least two and
a bit weeks to master the bread and butter pudding,
the tuna salad. Are you?
Speaker 2 (05:29):
I love?
Speaker 1 (05:30):
The entire dynamic of Sebastian and Andrew's relationship is Andrews goes, yeah,
let's do that, and Sebastian goes, how am I going
to do that?
Speaker 3 (05:39):
Are you worried about any of those? Like the apple
crumble or the bread and butter pudding.
Speaker 2 (05:43):
No, really like we'd find a we like we always do.
Speaker 3 (05:47):
And the thing is, it took you eleven potatoes to
come up with the perfect potato for the potato skins.
So the great thing about this pop up is it
will be a legitimate Sizzler.
Speaker 1 (05:58):
Experience Thursday, the eleventh of July.
Speaker 3 (06:01):
Okay, but you now also, Andrew, probably need to go
away and work out how many people we can get
into Fritzenburger and what the configuration will look like, so
I'll know that I can. We can give away like
five family passes, ten couple passes, a big can we
do one like big group table. I'll go away today,
we'll go look at the tables and work out how
(06:22):
many we can fit in.
Speaker 2 (06:23):
We'll squeeze as many as we can.
Speaker 3 (06:24):
Okay, So eleventh of July is when Sizzler is happening,
and tomorrow we will give away the first money can't
buy tickets
Speaker 1 (06:34):
On Kiss ninety seven three
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