April 26, 2023 • 5 mins
It's that time of the week... TIKTOK TUCKER!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Starting. What you do that you do it?
Speaker 2 (00:03):
That's a fancy The moldy bacteria invested slab of meat
fall off the fault too much tends to give your diary.
Speaker 3 (00:14):
TikTok taka. This is where we make food from TikTok.
Speaker 2 (00:17):
Last week we looked at all those sort of French
fries that are now covered in pizza toppings and bits
and pieces. We did one that had been a big
cellar at the Easter show that had melted gummy bears
and sprinkles on it.
Speaker 1 (00:29):
We pretty much set the kitchen on fire.
Speaker 3 (00:31):
What we're going to do today, You set the kitchen
on fire.
Speaker 1 (00:34):
What we I set the world on fire, Brandon.
Speaker 2 (00:36):
What we're going to do today is putting two things
together that don't normally go together. But I think it's
going to be delicious. I saw this on TikTok. It's
chocolate chips, but crinkle cut chips dipped in chocolate, sprinkled
with salt.
Speaker 3 (00:53):
That sounds good.
Speaker 1 (00:54):
Excuse me, I've had a chip if you can't tell.
Speaker 2 (00:57):
So what happens is we put some baking chips ye
into a double boiler.
Speaker 3 (01:02):
Okay, you got a double We've got a boiler. In
the kitchen. Yes we do.
Speaker 2 (01:05):
I put that over boiling water to melt though your hand. No,
I'd hate to do that.
Speaker 1 (01:10):
A fan on. Finally we get a fan in here.
Speaker 2 (01:15):
So we just do that until the chocolate's melted and
that you want it pretty runny, because you're going to
put chocolate chips in there. I mean you're going to
put chips in that looks enough.
Speaker 3 (01:22):
What do you think You've got a few lumps in there?
Speaker 1 (01:25):
Oh? Why don't you pisso?
Speaker 2 (01:27):
So anyway, we just do that there here we go.
So I'll turn that up and that thing that's called that's.
Speaker 3 (01:34):
Called got to switch the boiler off.
Speaker 2 (01:35):
So what we do now we put the potato chips
and they crinkle cut so that the chocolate has something
to grab onto. We put those into the chocolate.
Speaker 3 (01:47):
Maybe best if you had a pair of tongs.
Speaker 2 (01:49):
I've got some two forks, which will do? We put
that on the tray. Next one goes mean to have
that much chocolate. I've never made them before, Brendan, how
about you tell me next we put this one. You
want a decent amount of chocolate. I'm just thinking that
I don't care what you're thinking.
Speaker 1 (02:08):
And then we just put this.
Speaker 3 (02:09):
One in the jock should be melted a bit more.
Speaker 2 (02:11):
No, the chocolate's melted on its viscous. I know you're
doing it just to think you're being funny, and it's
highly irritating. Let mum cook and you go out and
just pull your pud. So here we go. This is
another one here. I just do ass as we want
to do quickly in this time. Normally i'd make it
a bit tidier. It's a bit of a mess, isn't
(02:31):
it just a brendan, isn't it?
Speaker 1 (02:33):
Okay? I think they're going to be lovely. Yep, that'll do.
What do you think for our experiment? We've got about seven.
Speaker 3 (02:40):
Seven chips, that's it.
Speaker 2 (02:43):
And what we do now is we sprinkle them with
molden sea salt.
Speaker 1 (02:47):
So this is quite what do you call that?
Speaker 3 (02:51):
Like?
Speaker 1 (02:52):
It's not thin salt. It's got flakes, salt flakes.
Speaker 3 (02:56):
Oh, that's a lot of salt.
Speaker 1 (02:58):
Yep, that's what. That's how it goes.
Speaker 2 (03:00):
And what we do now is can we turn the fannel.
What we do now is this goes into You can
let it just sit for twenty minutes, or you can
put it in the fridge for ten. And when we
go to taste them, you should be They should be
crunchy and delicious. Shouldn't they just brandan let's push through
because you're highly irritated. Okay, why don't you? And then
(03:22):
when you come back, we might taste these. This is
one I think we might like. Look how good they look.
These are chocolate crinkled potato chips. So you get a
potato chip that's got crinkles so that stuff can.
Speaker 3 (03:39):
Stick to it. Yeah, we're playing fact.
Speaker 1 (03:42):
You might get a d it might get one that
doesn't have crinkle cuts, and it.
Speaker 3 (03:48):
Won't obviously we're not Idiots's crinkle cut chip?
Speaker 1 (03:52):
Do you want to do this alone? Do you want
to do life alone? Anyway?
Speaker 2 (03:56):
You milk some chocolate in a double boiler. I want to
make a joke about me being an old boiler again.
Let's just move this along.
Speaker 3 (04:03):
She's got a name, ayeah.
Speaker 2 (04:05):
Go, that's your new thing. And you put the potato
chip into the chocolate. You coated in the chocolate. Then
you cover it in molden salt, so it's quite salt
flakes rather than just salt bits.
Speaker 3 (04:16):
I'm going to ask a genuine question, what is molden
soap salt salt?
Speaker 2 (04:21):
Would you like to ask again, Brenda, what is molden salt?
All I know is it's a kind of salt that
has a flake in it. But you can get any
salt that has a flake.
Speaker 3 (04:29):
It's not indigenous of a particular area.
Speaker 1 (04:31):
I don't know.
Speaker 2 (04:32):
And you can also maybe I reckon, maybe chili salt
on these might be nice as a flaky chili salt.
So we then put it in the fridge for about
twenty minutes. And normally, if I was going to do
this to show off, I would have dripped some more
of the chocolate off because they look quite thickly coated.
But let's try one Ryan, one for you. We pass
that to your friend Ryan.
Speaker 1 (04:51):
Please finally something.
Speaker 3 (04:52):
Ryan's to eating seems to be into this.
Speaker 1 (04:55):
And one to say three will eat one two three?
Speaker 2 (04:57):
Go oh yeah, yeah that's all day.
Speaker 1 (05:03):
Yeah, that's excellent. Have I got too much chocolate on them?
Speaker 3 (05:06):
Yeah? Way too much chocolate?
Speaker 1 (05:08):
Won't you just do it yourself?
Speaker 3 (05:10):
But good, even though you've cocked it up, it's still good. Yeah.
Speaker 1 (05:14):
The salt that's on the chip inside is the lots
coated in chocolate.
Speaker 3 (05:18):
Then with doing this, that's get a food truck and
just sell this.
Speaker 1 (05:22):
That is fantastic.
Speaker 2 (05:23):
It's the recipes such as it is, will be up
in our socials.
Speaker 1 (05:27):
Oh yeah, that is spectacular. That's the best thing we've
ever made. You start what you do that you do it.
Speaker 2 (05:34):
That's a fancy The moldy bacteria invested slab of meat.
Speaker 3 (05:39):
Fall off the results too much, tends to give your
I got chocolate. Trying to sound like Ray Romano
Starting. What you do that you do it?
Speaker 2 (00:03):
That's a fancy The moldy bacteria invested slab of meat
fall off the fault too much tends to give your diary.
Speaker 3 (00:14):
TikTok taka. This is where we make food from TikTok.
Speaker 2 (00:17):
Last week we looked at all those sort of French
fries that are now covered in pizza toppings and bits
and pieces. We did one that had been a big
cellar at the Easter show that had melted gummy bears
and sprinkles on it.
Speaker 1 (00:29):
We pretty much set the kitchen on fire.
Speaker 3 (00:31):
What we're going to do today, You set the kitchen
on fire.
Speaker 1 (00:34):
What we I set the world on fire, Brandon.
Speaker 2 (00:36):
What we're going to do today is putting two things
together that don't normally go together. But I think it's
going to be delicious. I saw this on TikTok. It's
chocolate chips, but crinkle cut chips dipped in chocolate, sprinkled
with salt.
Speaker 3 (00:53):
That sounds good.
Speaker 1 (00:54):
Excuse me, I've had a chip if you can't tell.
Speaker 2 (00:57):
So what happens is we put some baking chips ye
into a double boiler.
Speaker 3 (01:02):
Okay, you got a double We've got a boiler. In
the kitchen. Yes we do.
Speaker 2 (01:05):
I put that over boiling water to melt though your hand. No,
I'd hate to do that.
Speaker 1 (01:10):
A fan on. Finally we get a fan in here.
Speaker 2 (01:15):
So we just do that until the chocolate's melted and
that you want it pretty runny, because you're going to
put chocolate chips in there. I mean you're going to
put chips in that looks enough.
Speaker 3 (01:22):
What do you think You've got a few lumps in there?
Speaker 1 (01:25):
Oh? Why don't you pisso?
Speaker 2 (01:27):
So anyway, we just do that there here we go.
So I'll turn that up and that thing that's called that's.
Speaker 3 (01:34):
Called got to switch the boiler off.
Speaker 2 (01:35):
So what we do now we put the potato chips
and they crinkle cut so that the chocolate has something
to grab onto. We put those into the chocolate.
Speaker 3 (01:47):
Maybe best if you had a pair of tongs.
Speaker 2 (01:49):
I've got some two forks, which will do? We put
that on the tray. Next one goes mean to have
that much chocolate. I've never made them before, Brendan, how
about you tell me next we put this one. You
want a decent amount of chocolate. I'm just thinking that
I don't care what you're thinking.
Speaker 1 (02:08):
And then we just put this.
Speaker 3 (02:09):
One in the jock should be melted a bit more.
Speaker 2 (02:11):
No, the chocolate's melted on its viscous. I know you're
doing it just to think you're being funny, and it's
highly irritating. Let mum cook and you go out and
just pull your pud. So here we go. This is
another one here. I just do ass as we want
to do quickly in this time. Normally i'd make it
a bit tidier. It's a bit of a mess, isn't
(02:31):
it just a brendan, isn't it?
Speaker 1 (02:33):
Okay? I think they're going to be lovely. Yep, that'll do.
What do you think for our experiment? We've got about seven.
Speaker 3 (02:40):
Seven chips, that's it.
Speaker 2 (02:43):
And what we do now is we sprinkle them with
molden sea salt.
Speaker 1 (02:47):
So this is quite what do you call that?
Speaker 3 (02:51):
Like?
Speaker 1 (02:52):
It's not thin salt. It's got flakes, salt flakes.
Speaker 3 (02:56):
Oh, that's a lot of salt.
Speaker 1 (02:58):
Yep, that's what. That's how it goes.
Speaker 2 (03:00):
And what we do now is can we turn the fannel.
What we do now is this goes into You can
let it just sit for twenty minutes, or you can
put it in the fridge for ten. And when we
go to taste them, you should be They should be
crunchy and delicious. Shouldn't they just brandan let's push through
because you're highly irritated. Okay, why don't you? And then
(03:22):
when you come back, we might taste these. This is
one I think we might like. Look how good they look.
These are chocolate crinkled potato chips. So you get a
potato chip that's got crinkles so that stuff can.
Speaker 3 (03:39):
Stick to it. Yeah, we're playing fact.
Speaker 1 (03:42):
You might get a d it might get one that
doesn't have crinkle cuts, and it.
Speaker 3 (03:48):
Won't obviously we're not Idiots's crinkle cut chip?
Speaker 1 (03:52):
Do you want to do this alone? Do you want
to do life alone? Anyway?
Speaker 2 (03:56):
You milk some chocolate in a double boiler. I want to
make a joke about me being an old boiler again.
Let's just move this along.
Speaker 3 (04:03):
She's got a name, ayeah.
Speaker 2 (04:05):
Go, that's your new thing. And you put the potato
chip into the chocolate. You coated in the chocolate. Then
you cover it in molden salt, so it's quite salt
flakes rather than just salt bits.
Speaker 3 (04:16):
I'm going to ask a genuine question, what is molden
soap salt salt?
Speaker 2 (04:21):
Would you like to ask again, Brenda, what is molden salt?
All I know is it's a kind of salt that
has a flake in it. But you can get any
salt that has a flake.
Speaker 3 (04:29):
It's not indigenous of a particular area.
Speaker 1 (04:31):
I don't know.
Speaker 2 (04:32):
And you can also maybe I reckon, maybe chili salt
on these might be nice as a flaky chili salt.
So we then put it in the fridge for about
twenty minutes. And normally, if I was going to do
this to show off, I would have dripped some more
of the chocolate off because they look quite thickly coated.
But let's try one Ryan, one for you. We pass
that to your friend Ryan.
Speaker 1 (04:51):
Please finally something.
Speaker 3 (04:52):
Ryan's to eating seems to be into this.
Speaker 1 (04:55):
And one to say three will eat one two three?
Speaker 2 (04:57):
Go oh yeah, yeah that's all day.
Speaker 1 (05:03):
Yeah, that's excellent. Have I got too much chocolate on them?
Speaker 3 (05:06):
Yeah? Way too much chocolate?
Speaker 1 (05:08):
Won't you just do it yourself?
Speaker 3 (05:10):
But good, even though you've cocked it up, it's still good. Yeah.
Speaker 1 (05:14):
The salt that's on the chip inside is the lots
coated in chocolate.
Speaker 3 (05:18):
Then with doing this, that's get a food truck and
just sell this.
Speaker 1 (05:22):
That is fantastic.
Speaker 2 (05:23):
It's the recipes such as it is, will be up
in our socials.
Speaker 1 (05:27):
Oh yeah, that is spectacular. That's the best thing we've
ever made. You start what you do that you do it.
Speaker 2 (05:34):
That's a fancy The moldy bacteria invested slab of meat.
Speaker 3 (05:39):
Fall off the results too much, tends to give your
I got chocolate. Trying to sound like Ray Romano
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