June 14, 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 started that you do it. There's a fancy the
moldy bacteria invested slab of meat.
Speaker 2 (00:08):
Fall off the too much tends to give your diary into.
Speaker 1 (00:14):
The jonesy demanded kitchen right now to enjoy some TikTok
tackle when we make food from TikTok. Yeah, this is
what I saw during the week. It's called sweet Noodle Surprise,
which was my prison name if I remember correctly.
Speaker 2 (00:25):
S n s.
Speaker 1 (00:26):
That's what it's done. So what we start with. I've
melted some butter in a pan. What I'm doing now,
I've got four slices of cheese. This is just sliced cheese,
you know from a packet.
Speaker 2 (00:37):
Yep, you've got a different yellow cheese.
Speaker 1 (00:39):
I've mixed it up, so one's right yellow and one's orange.
Speaker 2 (00:42):
So what sort of cheese is that?
Speaker 1 (00:44):
It's cheese. So there are four slices in the bottom
of my electric fry pant. Remember when all our meals
were made in electric fry pans when we were younger,
and you got with an electric fry.
Speaker 2 (00:53):
I love electric fry Pand you cook a roast in
and you cook anything in it.
Speaker 1 (00:56):
Four slices of cheese and what happens. Next is I
put some poked two minute noodles on top. Let me
get the I was going to put my fingers in.
Speaker 2 (01:04):
You're going to put your hands into boiling water. Kids,
don't put your hands into boiling water.
Speaker 1 (01:08):
Two minute noodles on tops? Alright, cheese with two minute noodles.
Next we crack three eggs in and around. There's one.
Speaker 2 (01:16):
Yep, oh, I hate this bit.
Speaker 1 (01:19):
There's one, there's two.
Speaker 2 (01:24):
You don't seem to be doing in any sort of order.
Speaker 1 (01:26):
Well, there's three eggs. What order would it be? Would
I put the whites in first? You suggestion?
Speaker 2 (01:31):
I just would you strategically place them?
Speaker 1 (01:33):
The eggs are around the outside like the buffalo gals.
So we've got butter on top of that. I put
cheese ye noodles, three eggs. Now I add four slabs
of butter. More butter, yep, more butter, Brendan, this is
what they did on tiktop.
Speaker 2 (01:48):
That's a lot of butter.
Speaker 1 (01:49):
It is, isn't it? Tell the Lord? There's four slices
of butter. Now I put the noodle seasoning in. Yep,
So the seasoning that comes with your noodles.
Speaker 2 (01:57):
What flavor noodle season is it.
Speaker 1 (02:00):
It says bumboo.
Speaker 2 (02:02):
So God only knows bumboo, not familiar with.
Speaker 1 (02:05):
That's in there.
Speaker 2 (02:06):
And then you put we have a tasted bumboo of.
Speaker 1 (02:09):
Soy sauce, so that's going in. So we've put our
bumboo in. Now we've put in our soy sauce. Next
we add some brown sugar.
Speaker 2 (02:20):
That's why you taste so good.
Speaker 1 (02:22):
Brown sugar goes in there. How much that's as much
as goes in quite a four tablespoons of brown sugar.
This is where interesting. We put our greens in. Now
there's some spinach, so I put some spinach on the top,
bits of baby spinach. Then this is where it also
gets interesting. We put some siracha.
Speaker 2 (02:41):
I love.
Speaker 1 (02:42):
You might be wondering here why it's called sweet noodle surprise,
The sweet bit is whipped cream. Why this now goes
on the top. Oh, hell, moron, someone call your name.
That's in there. And now what we do is we
add some noodle water and that's it. We put the
(03:07):
lid on, yep, and we don't stir it in. We
let that congeal and cook. It looks like hell, but
apparently it's going to be delicious. We cover and we
simmer and then we eat.
Speaker 2 (03:22):
Okay, look, so one of those when you go to
one of those Japanese restaurants that they've got the food
that's made and it's been encased in resin, so you
know what you're going to get.
Speaker 1 (03:30):
I think that cream is the surprise element. It looks
like it sweet noodle Surprise.
Speaker 2 (03:35):
I'm looking forward to tasting the bumboo.
Speaker 1 (03:38):
Oh you will, don't you worry? Well, we have to
get back into our studio and once this is cooked,
we will be eating it excellent. Here's what I saw
during the week. It's made in a fry pan. It's
called sweet noodle surprise. So we had we melted some
butter in a pan. We had four slices of cheese
on top, put some cooked two minute noodles on top
of those. We cracked through three eggs in the pan.
(04:01):
We cracked a lot of things in that kitchen.
Speaker 2 (04:02):
You always crack it with four thick.
Speaker 1 (04:05):
Slices of butter, noodle, seasoning, soy sauce, brown sugar, spinach,
a drizzle of siracha, and a drizzle of whipped cream.
Speaker 2 (04:14):
Well, it's a spray of whipped cream.
Speaker 1 (04:15):
And some cooked noodle water. Now, I haven't taken the
cover off since it's been cooking.
Speaker 2 (04:20):
You've got to release the clashy.
Speaker 1 (04:22):
Okay, you're ready. How it looks like a big wet
omelet with siracha in the middle. Would you agree with that?
Speaker 2 (04:32):
You know, when you go through the rocks early on
a Sunday.
Speaker 1 (04:35):
It doesn't look like a spear. It actually looks what
you said earlier, which is it looks like one of
those plastic meals you get in Japan. That looks all right,
I'm going to serve it may be delicious.
Speaker 2 (04:46):
It's actually making me feel I'm well, just looking at it.
Speaker 1 (04:49):
There's some eggs. Pop some egg in there for you.
There's one for you. Actually give that to Ryan and
no you'd Ryan, Ryan Contra read the small print.
Speaker 2 (05:02):
You gotta eat it.
Speaker 1 (05:03):
Brendan, here's one.
Speaker 2 (05:04):
For your little forky mate.
Speaker 1 (05:06):
There you go, Here you go, and I'll try one. Brendan,
you go first.
Speaker 2 (05:12):
When you're presented in a bowl, it's not too bad. Okay, Well,
actually it smells nice. I love.
Speaker 1 (05:22):
That smells cheesy.
Speaker 2 (05:27):
Yum, oh yum, get out of town. That is amazing. Yeah,
are you joking?
Speaker 1 (05:34):
Yum? Ryan? What do you think that's all. Either the
siracha has dead and all the other flavors or that.
Speaker 2 (05:42):
Is spectacular yum.
Speaker 1 (05:44):
Either way, it's sweet enough. Yeah, but you get the
kicked in of siracha.
Speaker 2 (05:49):
It's beautiful.
Speaker 1 (05:50):
It looks like Wow, it looks like spub, but it isn't.
It looks like spew sweet noodle surprise.
Speaker 2 (05:57):
It gets us going.
Speaker 1 (06:00):
I'll let you know in half an hour. You already
start what you do. It's a weed that you do it.
That's a fancy. The moldy bacteria infisted slavis meat just
fall off.
Speaker 2 (06:11):
The results too much tends to give you a diarrhea.
Speaker 1 (06:16):
That is fantastic. I eaten that is amazing. I've got
some paper towels here in case I had to spit
it out.
Speaker 2 (06:23):
That is lovely. That is amazing.
Speaker 1 (06:25):
This will be up on all our socials if you
want to try it this weekend
You started that you do it. There's a fancy the
moldy bacteria invested slab of meat.
Speaker 2 (00:08):
Fall off the too much tends to give your diary into.
Speaker 1 (00:14):
The jonesy demanded kitchen right now to enjoy some TikTok
tackle when we make food from TikTok. Yeah, this is
what I saw during the week. It's called sweet Noodle Surprise,
which was my prison name if I remember correctly.
Speaker 2 (00:25):
S n s.
Speaker 1 (00:26):
That's what it's done. So what we start with. I've
melted some butter in a pan. What I'm doing now,
I've got four slices of cheese. This is just sliced cheese,
you know from a packet.
Speaker 2 (00:37):
Yep, you've got a different yellow cheese.
Speaker 1 (00:39):
I've mixed it up, so one's right yellow and one's orange.
Speaker 2 (00:42):
So what sort of cheese is that?
Speaker 1 (00:44):
It's cheese. So there are four slices in the bottom
of my electric fry pant. Remember when all our meals
were made in electric fry pans when we were younger,
and you got with an electric fry.
Speaker 2 (00:53):
I love electric fry Pand you cook a roast in
and you cook anything in it.
Speaker 1 (00:56):
Four slices of cheese and what happens. Next is I
put some poked two minute noodles on top. Let me
get the I was going to put my fingers in.
Speaker 2 (01:04):
You're going to put your hands into boiling water. Kids,
don't put your hands into boiling water.
Speaker 1 (01:08):
Two minute noodles on tops? Alright, cheese with two minute noodles.
Next we crack three eggs in and around. There's one.
Speaker 2 (01:16):
Yep, oh, I hate this bit.
Speaker 1 (01:19):
There's one, there's two.
Speaker 2 (01:24):
You don't seem to be doing in any sort of order.
Speaker 1 (01:26):
Well, there's three eggs. What order would it be? Would
I put the whites in first? You suggestion?
Speaker 2 (01:31):
I just would you strategically place them?
Speaker 1 (01:33):
The eggs are around the outside like the buffalo gals.
So we've got butter on top of that. I put
cheese ye noodles, three eggs. Now I add four slabs
of butter. More butter, yep, more butter, Brendan, this is
what they did on tiktop.
Speaker 2 (01:48):
That's a lot of butter.
Speaker 1 (01:49):
It is, isn't it? Tell the Lord? There's four slices
of butter. Now I put the noodle seasoning in. Yep,
So the seasoning that comes with your noodles.
Speaker 2 (01:57):
What flavor noodle season is it.
Speaker 1 (02:00):
It says bumboo.
Speaker 2 (02:02):
So God only knows bumboo, not familiar with.
Speaker 1 (02:05):
That's in there.
Speaker 2 (02:06):
And then you put we have a tasted bumboo of.
Speaker 1 (02:09):
Soy sauce, so that's going in. So we've put our
bumboo in. Now we've put in our soy sauce. Next
we add some brown sugar.
Speaker 2 (02:20):
That's why you taste so good.
Speaker 1 (02:22):
Brown sugar goes in there. How much that's as much
as goes in quite a four tablespoons of brown sugar.
This is where interesting. We put our greens in. Now
there's some spinach, so I put some spinach on the top,
bits of baby spinach. Then this is where it also
gets interesting. We put some siracha.
Speaker 2 (02:41):
I love.
Speaker 1 (02:42):
You might be wondering here why it's called sweet noodle surprise,
The sweet bit is whipped cream. Why this now goes
on the top. Oh, hell, moron, someone call your name.
That's in there. And now what we do is we
add some noodle water and that's it. We put the
(03:07):
lid on, yep, and we don't stir it in. We
let that congeal and cook. It looks like hell, but
apparently it's going to be delicious. We cover and we
simmer and then we eat.
Speaker 2 (03:22):
Okay, look, so one of those when you go to
one of those Japanese restaurants that they've got the food
that's made and it's been encased in resin, so you
know what you're going to get.
Speaker 1 (03:30):
I think that cream is the surprise element. It looks
like it sweet noodle Surprise.
Speaker 2 (03:35):
I'm looking forward to tasting the bumboo.
Speaker 1 (03:38):
Oh you will, don't you worry? Well, we have to
get back into our studio and once this is cooked,
we will be eating it excellent. Here's what I saw
during the week. It's made in a fry pan. It's
called sweet noodle surprise. So we had we melted some
butter in a pan. We had four slices of cheese
on top, put some cooked two minute noodles on top
of those. We cracked through three eggs in the pan.
(04:01):
We cracked a lot of things in that kitchen.
Speaker 2 (04:02):
You always crack it with four thick.
Speaker 1 (04:05):
Slices of butter, noodle, seasoning, soy sauce, brown sugar, spinach,
a drizzle of siracha, and a drizzle of whipped cream.
Speaker 2 (04:14):
Well, it's a spray of whipped cream.
Speaker 1 (04:15):
And some cooked noodle water. Now, I haven't taken the
cover off since it's been cooking.
Speaker 2 (04:20):
You've got to release the clashy.
Speaker 1 (04:22):
Okay, you're ready. How it looks like a big wet
omelet with siracha in the middle. Would you agree with that?
Speaker 2 (04:32):
You know, when you go through the rocks early on
a Sunday.
Speaker 1 (04:35):
It doesn't look like a spear. It actually looks what
you said earlier, which is it looks like one of
those plastic meals you get in Japan. That looks all right,
I'm going to serve it may be delicious.
Speaker 2 (04:46):
It's actually making me feel I'm well, just looking at it.
Speaker 1 (04:49):
There's some eggs. Pop some egg in there for you.
There's one for you. Actually give that to Ryan and
no you'd Ryan, Ryan Contra read the small print.
Speaker 2 (05:02):
You gotta eat it.
Speaker 1 (05:03):
Brendan, here's one.
Speaker 2 (05:04):
For your little forky mate.
Speaker 1 (05:06):
There you go, Here you go, and I'll try one. Brendan,
you go first.
Speaker 2 (05:12):
When you're presented in a bowl, it's not too bad. Okay, Well,
actually it smells nice. I love.
Speaker 1 (05:22):
That smells cheesy.
Speaker 2 (05:27):
Yum, oh yum, get out of town. That is amazing. Yeah,
are you joking?
Speaker 1 (05:34):
Yum? Ryan? What do you think that's all. Either the
siracha has dead and all the other flavors or that.
Speaker 2 (05:42):
Is spectacular yum.
Speaker 1 (05:44):
Either way, it's sweet enough. Yeah, but you get the
kicked in of siracha.
Speaker 2 (05:49):
It's beautiful.
Speaker 1 (05:50):
It looks like Wow, it looks like spub, but it isn't.
It looks like spew sweet noodle surprise.
Speaker 2 (05:57):
It gets us going.
Speaker 1 (06:00):
I'll let you know in half an hour. You already
start what you do. It's a weed that you do it.
That's a fancy. The moldy bacteria infisted slavis meat just
fall off.
Speaker 2 (06:11):
The results too much tends to give you a diarrhea.
Speaker 1 (06:16):
That is fantastic. I eaten that is amazing. I've got
some paper towels here in case I had to spit
it out.
Speaker 2 (06:23):
That is lovely. That is amazing.
Speaker 1 (06:25):
This will be up on all our socials if you
want to try it this weekend
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