⚡️ MINI - You can only choose one condiment for the rest of your life... what will it be? 😫

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Episode Transcript

Speaker 1 (00:10):
My Heart podcasts, hear more Kiss podcasts, playlists, and listen
live on the Free I hard a. It's just a
really important question that we need to get to the
bottom of. Thirteen one sixty five is the number. If
you could have, excuse me, if you could have one
condiment for the rest of your life, which condiment would
you choose? Now, there is a reason why I'm asking this.

(00:32):
There's a convicted murderer who is suing a prison for
the right to eat veggimite behind bars.

Speaker 2 (00:42):
It's all he wants.

Speaker 1 (00:43):
So obviously, if he could call the show, he would
probably say veggiemite. A little fun fact, the reason they
ban veggimite is because they use it to disguise the
smell of contraband.

Speaker 3 (00:56):
Oh yeah.

Speaker 2 (00:56):
I think anyone that's been to a music festivalould know that.

Speaker 1 (00:58):
You shmear veggiemite on it and then you can't sniff
the the content.

Speaker 2 (01:03):
That's extraordinary. Anyway, it's I don't know why you're asking me.

Speaker 1 (01:07):
You I didn't ask you just brought it up willingly,
which was strange.

Speaker 3 (01:12):
Like the staff, Like I've heard from the staff that
that's the thing. The friend of mine works at the
staff at the Music Festival.

Speaker 2 (01:18):
And beautiful Dylan.

Speaker 1 (01:21):
Now look, Will suggested butter before the song there. I
think butter's a cheap Ever, I just don't think you
classify butter as a condiment.

Speaker 2 (01:27):
It's more like a don't change the rules on condiment.

Speaker 3 (01:29):
I'm happy for you to disallow butter on account of
the fate that I clocked the game. But you can't
not call butter a condiment. You just going to go
will you won? Okay, well done, you won. You can
tend your mic off.

Speaker 2 (01:41):
You've done it. You've clocked the game. Dylan, what do
you think?

Speaker 3 (01:45):
What?

Speaker 2 (01:45):
What's What's your one condiment that you'd want for.

Speaker 3 (01:47):
The has to be a chili sauce.

Speaker 2 (01:50):
And I'm a nobody fan interesting dealing. So when you
make a piece of toast.

Speaker 3 (01:54):
Dylan, Oh, funny, Jemtella.

Speaker 2 (01:59):
No, but your chili sauce made, it's one for the
rest of your life. So you're going to have.

Speaker 3 (02:03):
Chili sauce for sure.

Speaker 1 (02:04):
A bit of avocado on there goes with everything. Yeah, No,
on a savor front, I think chili sauce is great.
I think you need a condiment that can work in
sweets as well. So for example, if you had peanut butter. Yeah,
peanut butter makes a great sate, do you know what
I mean? Like you put peanut butter on chicken, but
then you can also have peanut butter in your dessert.

Speaker 2 (02:21):
Would depend on the chili sauce, Gill. Don't use chili
sauce in a dessert.

Speaker 3 (02:26):
Jilion, you're talking like cabinaro. We're talking, Sasha, what are
we talking? Sauce wise? So rasa wow for the rest
of my life. Nah, I sometimes you don't feel like
it's good though it is good. I mean there's hot
hot sweet is a bit of in vogue, a little
bit of people do a chili chocolate.

Speaker 2 (02:43):
Yeah, no, that's true. Let's go to Sarah here, Sarah,
one condiment for the rest of your life. What would
you choose?

Speaker 3 (02:48):
Oh honey? One honey.

Speaker 2 (02:50):
Yeah.

Speaker 1 (02:51):
Now, the reason I like honey because honey versatile, very versative.
You can do everything with it and it saves the bees.

Speaker 3 (02:58):
But you can eat it, you can use it when
you've got a cold. You can put it on, you
can use it on your face, you can use it.

Speaker 2 (03:08):
Bloody hell, Sarah, you can honey on wounds. It's a thing.

Speaker 1 (03:12):
Chuck a bit of honey on water natural preservative as well,
and there you can liz one condiment for the rest
of your life. What are you choosing? Absolutely QP Mayo?

Speaker 2 (03:26):
I don't. Here's my issue with QB Mayo though, the
vessel that it comes in. I love that bottle. Okay
for the first half.

Speaker 1 (03:32):
Yes, once you get to the bottom half, God, you're
trying to it's all crinkled and scrunched.

Speaker 2 (03:38):
Oh god, he's good. Let's go to Chris here.

Speaker 3 (03:42):
The same with toothpaste, by the way, thing just chopping
in half, dropping in half.

Speaker 1 (03:46):
Yeah, then you're getting too much toothpaste on your toothbrush
and you control when.

Speaker 2 (03:50):
You're right at the end of it, you've done your
last squeeze to the top.

Speaker 3 (03:53):
Yeah yeah, yeah, cut it in half and then you
get the stuff at the bottom.

Speaker 2 (03:56):
Oh yeah, that's pretty good.

Speaker 3 (03:57):
Will I agree on the on the mayo front. I
use Mayo a lot. It's just not going well with
like fruit, though, is it. I've never tried it. You
have it with meat, you'd have it with meat, you'd
have it with bread.

Speaker 2 (04:12):
I don't think it's working well on the on the
fruit anyway. You're falling down on the sweet factor. Do
you know what I mean, you're not having it.

Speaker 3 (04:18):
It needs because it's so sweet, it needs a bit
of savory factor with it. I think honey is currently
will butter's in it, but then we'll go to Honey.

Speaker 2 (04:28):
I think Honey.

Speaker 3 (04:29):
Yes, I agree, you're like, it's a good argument, but
Honey glazers as well. Yeah, I get that.

Speaker 2 (04:37):
But the peanut butter with chicken, or you can put
peanut butter on steak.

Speaker 3 (04:41):
Let's go to Chris Caroline Carolina Caroline condiment for the
rest of your life.

Speaker 2 (04:47):
What would you choose?

Speaker 1 (04:49):
Mikey Barbecue?

Speaker 2 (04:51):
Yeah, I mean, look, it's a delicious sauce. There's no
doubt about it. What's that famous one that's gone? What's
that one?

Speaker 3 (04:55):
What's the pangs Hanks? No Baby barbecue sauce? What's that one?

Speaker 2 (05:00):
Something? Baby?

Speaker 3 (05:00):
Don't know.

Speaker 1 (05:01):
I'm not fussed on brand, but once you had Smokey,
it'd never go back.

Speaker 3 (05:06):
Carolina Baby raised Baby rays.

Speaker 1 (05:09):
Outside of meat, though, where are we putting that smoky barbecue?

Speaker 2 (05:12):
I think it's a bit one dimensional. It's nice on
it's actually sounds gross, but it's nice as cheese on
a sandwich. I'd buy that I'd buy that.

Speaker 3 (05:20):
I'd buy that because I'd have like a chili jam
with the cheese, because you have a chili quiz paste
to have that with the cheese.

Speaker 2 (05:24):
As well, So I'd buy that. That beats honey for mine.

Speaker 1 (05:27):
All of a sudden, well, hang on, hang on, dessert,
How are you putting smoky barbecue on a dessert.

Speaker 3 (05:31):
That would be good it with what if I like
caramelized some pears and any bit of ice cream?

Speaker 2 (05:37):
Holy doly, Yeah, you have.

Speaker 1 (05:38):
That, Chris, Chris, one condiment for the rest of your life.
I never thought smoky barbecue come from nowhere?

Speaker 2 (05:48):
What do you reckon?

Speaker 3 (05:50):
I'm liking like a truffle oil? No, too rich, I'm
done with truffle oil. It's a phase. Everybody needs to
get over it. Stop putting it on my pasta. Can't
taste anything else. Loose Change Legends is right up next truffle.

Speaker 2 (06:04):
That is a sin.

Speaker 3 (06:05):
I'm so sick of truffle oil, and I hope that
phase dies.

Speaker 1 (06:08):
Isn't the idea of truffle that just brings out the
flavor of everything dominates.

Speaker 2 (06:11):
It dominates, It's all you can taste. Hey, that's enough.