May 31, 2023 • 6 mins
It's that time of the week again... TIKTOK TUCKER!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You start in.
Speaker 2 (00:01):
What you do with that?
Speaker 1 (00:03):
You do it? There's a fancy the moldy bacteria invested slab.
Speaker 2 (00:07):
Of meat just fall off.
Speaker 3 (00:09):
The results too much tends to give your diary. It's
like when we go on a school excursion out of
the studio and here we are in the kitchen, the
executive kitchen. What are they doing here?
Speaker 1 (00:22):
Nothing?
Speaker 2 (00:22):
I don't know be executives. An executive toilet? What do
they do in there? You don't want to go in there? Well,
today we're.
Speaker 3 (00:29):
Making something called popcorn chicken pasta bake.
Speaker 2 (00:33):
It's got all the ingredients.
Speaker 3 (00:34):
You think secretly all that would be delicious, but there
is one mystery ingredient that is with this stuff.
Speaker 2 (00:39):
So first of all, I've never bought popcorn chicken of
you is that from KFC? No? This is you can
buy it in a packet. It's po popcorn chip, yes.
Speaker 3 (00:48):
But it's popcorn chicken. So you prebake that and you
make up. I've cooked some macaroni pasta.
Speaker 2 (00:55):
Stir up like macaroni in the pod. So what happens now?
Can I have the microphone the macaroni? That's good macaroni.
Let me tell you what I'm actually doing, Brendan.
Speaker 3 (01:10):
So I've poured the macaroni over the top of the
chicken popcorn. What happens now was we've got some domeo. Okay,
I pour the domeo on. It's green as we see
it go on. And here's what's interesting. Yes, so far
regular ingredients. This apparently is the mystery ingredients French onion
(01:31):
soup mix. Oh remember I we used to all put
that on chicken and apricol and cook with Apricott nectar.
Remember in the eighties, nectar didn't do it much good.
So we pour this a packet of this over the domeo.
Speaker 2 (01:45):
I noticed you haven't swunched it in.
Speaker 3 (01:47):
That happens later. So then I put some herbs on.
Can I keep the microphone in my mouth, please, Brendan.
We put some herbs on and then we swunch it in.
Speaker 2 (01:54):
Okay. Management was saying to me the other day that
we can only have one.
Speaker 1 (01:59):
We're gonna have one I phone.
Speaker 2 (02:00):
On the show. So I smooche it all together. You're
happy with the smunching.
Speaker 3 (02:04):
So far. We smunch all that together, and then I'm
going to put cheese on the top. Then we're going
to bake that. It says, thank you, I'm up here.
It says to bake it for fifteen minutes at two
hundred and thirty degrees.
Speaker 2 (02:15):
This would have been very good state of origin food.
A lot of carbs in that until we lost. Then
you want to puke it up. So here we go.
Speaker 3 (02:23):
That's all munched in together. Would you agree that looks
munched all munched in together?
Speaker 2 (02:27):
A few more herbs, Oh yeah, what sort of herbs
are they?
Speaker 3 (02:31):
Oh?
Speaker 2 (02:32):
Show you they're Italian herbs. I like the Tuscan herbs
if you tried them.
Speaker 3 (02:36):
Then I get some mozzarella, shredded mozzarella. We put this
all over the top. So let me recap what we've got.
We've got popcorn chicken, We've got macaroni pasta. We have
dole mio for the grin. Then we have French onion
soup mix munch.
Speaker 2 (02:53):
All together and what have you got? Well, you've got this.
Speaker 3 (02:55):
Cacophony of munk and then we put cheese on the top.
What I'm going to do now, you don't mind moving
your loins. I'm going to pop this into the oven.
Speaker 2 (03:04):
Keep the hap and away from my loins. Well that's hot.
Speaker 3 (03:07):
Oh far out those those trays, those aluminium trays of flimsy.
Have you got a timer?
Speaker 2 (03:15):
I have a time.
Speaker 3 (03:16):
All you do you work on the wireless. So that's
in for about fifteen twenty minutes at two hundred.
Speaker 2 (03:20):
And thirty degree when we eat after the eight thirty news,
we're going to try it and see what we like.
Why are you talking to me like I'm a special
You'll have to ask your parents that.
Speaker 3 (03:30):
Thank you.
Speaker 2 (03:31):
Well, that's coming up.
Speaker 3 (03:34):
Popcorn chicken pasta bake. It's got French onion soup, which
is interesting. So here's how I've made the recipe. I've
cooked some popcorn chicken in the oven, and then.
Speaker 2 (03:45):
On top of that, it's not KFC popcorn chicken. You've
gone full pith and just got that stuff you get
from the supermarket. But I was hoping for well what
you hope for a week? Haven't you figured out? Its
TikTok tucket by now? Such a mum thing to do.
Speaker 3 (03:58):
I got that at home.
Speaker 2 (04:00):
Get it high.
Speaker 3 (04:01):
And then there's macaroni pasta. So you put the cooks,
you put that on top, then you put some domeo
just past the sauce on the top. Then you do
put that sachet of French onion soup mix.
Speaker 2 (04:13):
No water or anything. No sprinkle it over the top.
Speaker 3 (04:15):
Then you put on some cheese, some herbs, and off
you go, shove it in the oven and here we
have it.
Speaker 2 (04:19):
Here. It looks it looks good. You know what, it's
going to be delicious.
Speaker 1 (04:24):
Well, you don't know. We've had stuff that looked good
before and then we tried it.
Speaker 3 (04:27):
It was hell.
Speaker 2 (04:27):
All right, here's some for you. Brendan. You take that one.
That's a lot.
Speaker 3 (04:32):
You don't have to eat it all, but I know you
look because you're a gut you have that one.
Speaker 2 (04:36):
Give me three botts.
Speaker 3 (04:37):
Oh, here's one bowl for you, and I've got one
for Ryan as well. I should give that one to Ryan. Ryan,
you're like this, Ryan, see a bit upset that you
cooked your car the other day.
Speaker 2 (04:50):
Actually this has a lot in common. It's just as
cooked as your engine.
Speaker 3 (04:53):
Mate.
Speaker 2 (04:53):
All right, listally smells nice.
Speaker 3 (04:56):
Okay, and this one's mine, gentlemen.
Speaker 2 (04:58):
Ho in it looks a little what does it look?
It looks a bit red. No, that's the dormio, the
domo going in. Okay, yeah, oh yeah, yeah, it's nice,
isn't it?
Speaker 3 (05:14):
Do it tastes it tastes like a tin of spaghettios.
Do you think my tomato sauce in it? So I'll
tell you what this would be a good hangover food,
state of origin food food food.
Speaker 2 (05:28):
Even the pave chicken popcorn chickens food. Yeah, okay, that's
all day. We've all agreed, make it.
Speaker 1 (05:36):
Do it now.
Speaker 2 (05:37):
We'll put all that, We'll put those ingredients. Put that
recipe such as it is, up on ourselves. Really hard
to follow.
Speaker 1 (05:43):
Start fancy the moldy, bacteria infested slab of meat.
Speaker 3 (05:51):
Fall off the results too much tends to give.
Speaker 2 (05:56):
Your people have indigestion in about ten minutes. But that
is till pick the wrong week to give up in crap? Yes,
is that every week
You start in.
Speaker 2 (00:01):
What you do with that?
Speaker 1 (00:03):
You do it? There's a fancy the moldy bacteria invested slab.
Speaker 2 (00:07):
Of meat just fall off.
Speaker 3 (00:09):
The results too much tends to give your diary. It's
like when we go on a school excursion out of
the studio and here we are in the kitchen, the
executive kitchen. What are they doing here?
Speaker 1 (00:22):
Nothing?
Speaker 2 (00:22):
I don't know be executives. An executive toilet? What do
they do in there? You don't want to go in there? Well,
today we're.
Speaker 3 (00:29):
Making something called popcorn chicken pasta bake.
Speaker 2 (00:33):
It's got all the ingredients.
Speaker 3 (00:34):
You think secretly all that would be delicious, but there
is one mystery ingredient that is with this stuff.
Speaker 2 (00:39):
So first of all, I've never bought popcorn chicken of
you is that from KFC? No? This is you can
buy it in a packet. It's po popcorn chip, yes.
Speaker 3 (00:48):
But it's popcorn chicken. So you prebake that and you
make up. I've cooked some macaroni pasta.
Speaker 2 (00:55):
Stir up like macaroni in the pod. So what happens now?
Can I have the microphone the macaroni? That's good macaroni.
Let me tell you what I'm actually doing, Brendan.
Speaker 3 (01:10):
So I've poured the macaroni over the top of the
chicken popcorn. What happens now was we've got some domeo. Okay,
I pour the domeo on. It's green as we see
it go on. And here's what's interesting. Yes, so far
regular ingredients. This apparently is the mystery ingredients French onion
(01:31):
soup mix. Oh remember I we used to all put
that on chicken and apricol and cook with Apricott nectar.
Remember in the eighties, nectar didn't do it much good.
So we pour this a packet of this over the domeo.
Speaker 2 (01:45):
I noticed you haven't swunched it in.
Speaker 3 (01:47):
That happens later. So then I put some herbs on.
Can I keep the microphone in my mouth, please, Brendan.
We put some herbs on and then we swunch it in.
Speaker 2 (01:54):
Okay. Management was saying to me the other day that
we can only have one.
Speaker 1 (01:59):
We're gonna have one I phone.
Speaker 2 (02:00):
On the show. So I smooche it all together. You're
happy with the smunching.
Speaker 3 (02:04):
So far. We smunch all that together, and then I'm
going to put cheese on the top. Then we're going
to bake that. It says, thank you, I'm up here.
It says to bake it for fifteen minutes at two
hundred and thirty degrees.
Speaker 2 (02:15):
This would have been very good state of origin food.
A lot of carbs in that until we lost. Then
you want to puke it up. So here we go.
Speaker 3 (02:23):
That's all munched in together. Would you agree that looks
munched all munched in together?
Speaker 2 (02:27):
A few more herbs, Oh yeah, what sort of herbs
are they?
Speaker 3 (02:31):
Oh?
Speaker 2 (02:32):
Show you they're Italian herbs. I like the Tuscan herbs
if you tried them.
Speaker 3 (02:36):
Then I get some mozzarella, shredded mozzarella. We put this
all over the top. So let me recap what we've got.
We've got popcorn chicken, We've got macaroni pasta. We have
dole mio for the grin. Then we have French onion
soup mix munch.
Speaker 2 (02:53):
All together and what have you got? Well, you've got this.
Speaker 3 (02:55):
Cacophony of munk and then we put cheese on the top.
What I'm going to do now, you don't mind moving
your loins. I'm going to pop this into the oven.
Speaker 2 (03:04):
Keep the hap and away from my loins. Well that's hot.
Speaker 3 (03:07):
Oh far out those those trays, those aluminium trays of flimsy.
Have you got a timer?
Speaker 2 (03:15):
I have a time.
Speaker 3 (03:16):
All you do you work on the wireless. So that's
in for about fifteen twenty minutes at two hundred.
Speaker 2 (03:20):
And thirty degree when we eat after the eight thirty news,
we're going to try it and see what we like.
Why are you talking to me like I'm a special
You'll have to ask your parents that.
Speaker 3 (03:30):
Thank you.
Speaker 2 (03:31):
Well, that's coming up.
Speaker 3 (03:34):
Popcorn chicken pasta bake. It's got French onion soup, which
is interesting. So here's how I've made the recipe. I've
cooked some popcorn chicken in the oven, and then.
Speaker 2 (03:45):
On top of that, it's not KFC popcorn chicken. You've
gone full pith and just got that stuff you get
from the supermarket. But I was hoping for well what
you hope for a week? Haven't you figured out? Its
TikTok tucket by now? Such a mum thing to do.
Speaker 3 (03:58):
I got that at home.
Speaker 2 (04:00):
Get it high.
Speaker 3 (04:01):
And then there's macaroni pasta. So you put the cooks,
you put that on top, then you put some domeo
just past the sauce on the top. Then you do
put that sachet of French onion soup mix.
Speaker 2 (04:13):
No water or anything. No sprinkle it over the top.
Speaker 3 (04:15):
Then you put on some cheese, some herbs, and off
you go, shove it in the oven and here we
have it.
Speaker 2 (04:19):
Here. It looks it looks good. You know what, it's
going to be delicious.
Speaker 1 (04:24):
Well, you don't know. We've had stuff that looked good
before and then we tried it.
Speaker 3 (04:27):
It was hell.
Speaker 2 (04:27):
All right, here's some for you. Brendan. You take that one.
That's a lot.
Speaker 3 (04:32):
You don't have to eat it all, but I know you
look because you're a gut you have that one.
Speaker 2 (04:36):
Give me three botts.
Speaker 3 (04:37):
Oh, here's one bowl for you, and I've got one
for Ryan as well. I should give that one to Ryan. Ryan,
you're like this, Ryan, see a bit upset that you
cooked your car the other day.
Speaker 2 (04:50):
Actually this has a lot in common. It's just as
cooked as your engine.
Speaker 3 (04:53):
Mate.
Speaker 2 (04:53):
All right, listally smells nice.
Speaker 3 (04:56):
Okay, and this one's mine, gentlemen.
Speaker 2 (04:58):
Ho in it looks a little what does it look?
It looks a bit red. No, that's the dormio, the
domo going in. Okay, yeah, oh yeah, yeah, it's nice,
isn't it?
Speaker 3 (05:14):
Do it tastes it tastes like a tin of spaghettios.
Do you think my tomato sauce in it? So I'll
tell you what this would be a good hangover food,
state of origin food food food.
Speaker 2 (05:28):
Even the pave chicken popcorn chickens food. Yeah, okay, that's
all day. We've all agreed, make it.
Speaker 1 (05:36):
Do it now.
Speaker 2 (05:37):
We'll put all that, We'll put those ingredients. Put that
recipe such as it is, up on ourselves. Really hard
to follow.
Speaker 1 (05:43):
Start fancy the moldy, bacteria infested slab of meat.
Speaker 3 (05:51):
Fall off the results too much tends to give.
Speaker 2 (05:56):
Your people have indigestion in about ten minutes. But that
is till pick the wrong week to give up in crap? Yes,
is that every week
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