July 12, 2023 • 6 mins
It's that time of the week... TIKTOK TUCKER!
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You are starting. What you do with that? You do it?
That's a fancy The moldy bacteria invested slab of meat
fall off the.
Speaker 2 (00:11):
Results too much tends to give your TikTok tacker. We
make food from TikTok.
Speaker 1 (00:16):
Well, that's right, and today, Actually, there's lots of stuff
at the moment. If people don't want to eat chips
like potato chips, chip alternatives, We've got kale chips, chickpea chips,
bean chips, mushroom chips, all that kind of stuff. You're
pulling a face. So let's see if're gonna like today's
because today's has protein.
Speaker 2 (00:35):
I noticed you've bought the air fryer and the air
frieser frier. I believe is that like that other kitchen
gadget that used to both bang on about all the time.
Speaker 1 (00:43):
I use them both constantly. It takes up a bit
of spice, I know it does, But it's not like
a bread maker that everyone gets and then never uses.
This stuff gets used a lot. So I'm going to
make today crispy protein chips. What's in it? Well, the
main ingredient is the protein.
Speaker 2 (01:00):
Have a sniff, what's this? It looks like seafood sticks right.
Speaker 1 (01:10):
Now.
Speaker 2 (01:11):
Actually there's just cowgut, isn't it.
Speaker 1 (01:12):
Well, fish sticks or crabsticks or fish sticks whatever. I
have been in the news this week because the Internet
was shocked when they saw how it was made. Not
a lot of fish in it.
Speaker 2 (01:21):
It's cowgut.
Speaker 1 (01:21):
It's pretty much. It's called fish hot dog really because
there's a very small percentage with some of it I
think is a fish, very small percentage, but it's added
with a whole lot of other stuff and it goes
Look at this picture here, Oh, it looks like a
fat burger. And then that gets shaped into these sticks
and dyed so it looks slightly seafoodish. Anyway, that's what
(01:43):
we've got today, So let's see what happens. So what
I do is you get your fish sticks and you
shred them. Those have mostly already been shredded. I don't
want to go through and just shread more. This is
how you shred. Actually, it's like these things kids eat
when they're little, those cheese sticks.
Speaker 2 (01:59):
I love that.
Speaker 1 (02:00):
Do you want to eat this raw like that? So
you shred it? Okay, and I'll shred this other one.
I'm shredding a fish stick everybody. That's what it's a
It's like what they called stringers, weren't they. We don't
have any paper towels.
Speaker 2 (02:13):
I can just keep going.
Speaker 1 (02:14):
I can't go to keep going. Then, all right, in
another bowl separate to that, two eggs, crack it. I'm
going to crack it big time. Two eggs get cracked,
two eggs get cracked. To that, I add two teaspoons
of garlic powder that's going in there, and I add
some gully you buy in the shop in a container
with other herbs. Have you never seen it? Have you
(02:35):
never used garlic power? And really, well maybe you should
get out more. Then what we do is we add
two bay leaves and then I stir that up, just
like you're doing to me.
Speaker 2 (02:48):
I'm asking questions people, Johnny to get garlic powdered.
Speaker 1 (02:55):
John interested in saying, I wonder where she's got the garlic,
and I wonder if she harvested it itself. No, I haven't.
All right, so we mix all that up. Okay, that's
all being mixed up now, and you know what's going
to happen next. If this doesn't get.
Speaker 2 (03:08):
Flad, I need to have a whisk.
Speaker 1 (03:10):
Yeah, probably is. Then I put crab sticks in so
they all get coated. This apparently it is supposed to
make like a crisp chip that you have when you've
got your friends over.
Speaker 2 (03:22):
That's a batter, when you've got it's a.
Speaker 1 (03:23):
Batter when you've got Scamp and Missus Scamp and bum
nuts and Tofu that might come over. Can't make it
on Saturday. I knew it would happen. So what we
do now is we put this into the air fryer.
I'm going to pour this battered stuff into the air.
It looks like an omelet, but with the like it
(03:45):
looks like tape words. I've put that into the air
fry doesn't. And what I do now is we leave
that in for eight minutes on high. Here we go
eight minutes. Then when that's all drying crispy, I add
a little bit more garlic powder and apparently it is delicious.
Speaker 2 (04:01):
Right.
Speaker 1 (04:01):
You can barely hear this airfire at work. It's a
very silent member of the kitchen.
Speaker 2 (04:08):
Bit of content this show has had for some time,
hot air being bloom in the studio. Okay, well we'll
come back to that. I'm looking forward to it.
Speaker 1 (04:18):
Lots of people looking for alternatives to chips. The protein
in this is like a crabstick or a fish stick.
Doesn't matter what I say. It's really just a mank.
Speaker 2 (04:26):
Smells like we're at a young char restaurant, does.
Speaker 1 (04:28):
A little bit now. When I saw it downe on TikTok,
they were all they all came out individually like deep
fried chips. We've had it in the air fry. What
it is is you shred the fish sticks or the crabsticks,
beat two eggs, garlic powder.
Speaker 2 (04:41):
Bailey and garlic powder by the way you can get
from your local Superprian.
Speaker 1 (04:44):
And then you're embarrassing yourself now and we've cooked that.
It's said eight minutes, but it wasn't cooked. So we
put it back in again, probably for about twelve minutes.
But it's come out like it's come out like an
omelet rather than deep fried individual bits. What I do
on top of this is you add some more garlic
powder again, sprinkle some on the top. Where does this
come from? Brenda local shops and your blood eye And
(05:07):
that's right, And I've got some other bits and pieces
we can also put on it. I've got some sa
sauce if you that when you dip that in or
let me just cover it in soracha.
Speaker 2 (05:17):
Be careful because Ryan's got a little sicky tummy. You
got to eat it.
Speaker 1 (05:22):
All right, Now, what's going to happen here? Let's do it.
Let's slice it up normally. As I said, bits should
just come apart. But see what you make of this.
Speaker 2 (05:28):
It looks like a pizza.
Speaker 1 (05:30):
Ryan, You are going to have a piece ye pastia?
Speaker 2 (05:32):
That there you go, mate, But they're not really crispy.
You're saying that crispy protein chips.
Speaker 1 (05:38):
But I think I wonder if I should have drained
it and got rid of the egg before I put
them in, so that they were just crispy chips.
Speaker 2 (05:44):
Oh well, whatever that is, that's really good.
Speaker 1 (05:47):
Let me have a taste.
Speaker 2 (05:48):
It's like an omelet. Yeah, I hang on, I know
it's doing that on twounds. Oh what's happened?
Speaker 1 (05:55):
Where's the paper towel?
Speaker 2 (05:56):
Go to take that?
Speaker 1 (05:56):
That?
Speaker 2 (05:57):
It was good?
Speaker 1 (05:59):
It's too in the morning for fish. The Rhyan's not hating.
Speaker 2 (06:02):
It, do you?
Speaker 1 (06:05):
You almost threw up at the smell of the raw fish?
Are you like it? Brendan? I don't have to drink
some hand sanitized I don't know what happens.
Speaker 2 (06:14):
It starts off really well and then tastes terrible.
Speaker 1 (06:17):
It's like Pat, I think I happen to like Pat,
I reckon. If you drained off the egg before putting
the crabsticks into the air fryer, they would crisp up.
That would be right my recommendation.
Speaker 2 (06:28):
Maybe if you read the instructions.
Speaker 1 (06:29):
Probably, oh maybe if you pulled your head in start
that you do it. That's a fancy. The moldy bacteria
invested slab of meat.
Speaker 2 (06:40):
Just fall off the U to give your diary
You are starting. What you do with that? You do it?
That's a fancy The moldy bacteria invested slab of meat
fall off the.
Speaker 2 (00:11):
Results too much tends to give your TikTok tacker. We
make food from TikTok.
Speaker 1 (00:16):
Well, that's right, and today, Actually, there's lots of stuff
at the moment. If people don't want to eat chips
like potato chips, chip alternatives, We've got kale chips, chickpea chips,
bean chips, mushroom chips, all that kind of stuff. You're
pulling a face. So let's see if're gonna like today's
because today's has protein.
Speaker 2 (00:35):
I noticed you've bought the air fryer and the air
frieser frier. I believe is that like that other kitchen
gadget that used to both bang on about all the time.
Speaker 1 (00:43):
I use them both constantly. It takes up a bit
of spice, I know it does, But it's not like
a bread maker that everyone gets and then never uses.
This stuff gets used a lot. So I'm going to
make today crispy protein chips. What's in it? Well, the
main ingredient is the protein.
Speaker 2 (01:00):
Have a sniff, what's this? It looks like seafood sticks right.
Speaker 1 (01:10):
Now.
Speaker 2 (01:11):
Actually there's just cowgut, isn't it.
Speaker 1 (01:12):
Well, fish sticks or crabsticks or fish sticks whatever. I
have been in the news this week because the Internet
was shocked when they saw how it was made. Not
a lot of fish in it.
Speaker 2 (01:21):
It's cowgut.
Speaker 1 (01:21):
It's pretty much. It's called fish hot dog really because
there's a very small percentage with some of it I
think is a fish, very small percentage, but it's added
with a whole lot of other stuff and it goes
Look at this picture here, Oh, it looks like a
fat burger. And then that gets shaped into these sticks
and dyed so it looks slightly seafoodish. Anyway, that's what
(01:43):
we've got today, So let's see what happens. So what
I do is you get your fish sticks and you
shred them. Those have mostly already been shredded. I don't
want to go through and just shread more. This is
how you shred. Actually, it's like these things kids eat
when they're little, those cheese sticks.
Speaker 2 (01:59):
I love that.
Speaker 1 (02:00):
Do you want to eat this raw like that? So
you shred it? Okay, and I'll shred this other one.
I'm shredding a fish stick everybody. That's what it's a
It's like what they called stringers, weren't they. We don't
have any paper towels.
Speaker 2 (02:13):
I can just keep going.
Speaker 1 (02:14):
I can't go to keep going. Then, all right, in
another bowl separate to that, two eggs, crack it. I'm
going to crack it big time. Two eggs get cracked,
two eggs get cracked. To that, I add two teaspoons
of garlic powder that's going in there, and I add
some gully you buy in the shop in a container
with other herbs. Have you never seen it? Have you
(02:35):
never used garlic power? And really, well maybe you should
get out more. Then what we do is we add
two bay leaves and then I stir that up, just
like you're doing to me.
Speaker 2 (02:48):
I'm asking questions people, Johnny to get garlic powdered.
Speaker 1 (02:55):
John interested in saying, I wonder where she's got the garlic,
and I wonder if she harvested it itself. No, I haven't.
All right, so we mix all that up. Okay, that's
all being mixed up now, and you know what's going
to happen next. If this doesn't get.
Speaker 2 (03:08):
Flad, I need to have a whisk.
Speaker 1 (03:10):
Yeah, probably is. Then I put crab sticks in so
they all get coated. This apparently it is supposed to
make like a crisp chip that you have when you've
got your friends over.
Speaker 2 (03:22):
That's a batter, when you've got it's a.
Speaker 1 (03:23):
Batter when you've got Scamp and Missus Scamp and bum
nuts and Tofu that might come over. Can't make it
on Saturday. I knew it would happen. So what we
do now is we put this into the air fryer.
I'm going to pour this battered stuff into the air.
It looks like an omelet, but with the like it
(03:45):
looks like tape words. I've put that into the air
fry doesn't. And what I do now is we leave
that in for eight minutes on high. Here we go
eight minutes. Then when that's all drying crispy, I add
a little bit more garlic powder and apparently it is delicious.
Speaker 2 (04:01):
Right.
Speaker 1 (04:01):
You can barely hear this airfire at work. It's a
very silent member of the kitchen.
Speaker 2 (04:08):
Bit of content this show has had for some time,
hot air being bloom in the studio. Okay, well we'll
come back to that. I'm looking forward to it.
Speaker 1 (04:18):
Lots of people looking for alternatives to chips. The protein
in this is like a crabstick or a fish stick.
Doesn't matter what I say. It's really just a mank.
Speaker 2 (04:26):
Smells like we're at a young char restaurant, does.
Speaker 1 (04:28):
A little bit now. When I saw it downe on TikTok,
they were all they all came out individually like deep
fried chips. We've had it in the air fry. What
it is is you shred the fish sticks or the crabsticks,
beat two eggs, garlic powder.
Speaker 2 (04:41):
Bailey and garlic powder by the way you can get
from your local Superprian.
Speaker 1 (04:44):
And then you're embarrassing yourself now and we've cooked that.
It's said eight minutes, but it wasn't cooked. So we
put it back in again, probably for about twelve minutes.
But it's come out like it's come out like an
omelet rather than deep fried individual bits. What I do
on top of this is you add some more garlic
powder again, sprinkle some on the top. Where does this
come from? Brenda local shops and your blood eye And
(05:07):
that's right, And I've got some other bits and pieces
we can also put on it. I've got some sa
sauce if you that when you dip that in or
let me just cover it in soracha.
Speaker 2 (05:17):
Be careful because Ryan's got a little sicky tummy. You
got to eat it.
Speaker 1 (05:22):
All right, Now, what's going to happen here? Let's do it.
Let's slice it up normally. As I said, bits should
just come apart. But see what you make of this.
Speaker 2 (05:28):
It looks like a pizza.
Speaker 1 (05:30):
Ryan, You are going to have a piece ye pastia?
Speaker 2 (05:32):
That there you go, mate, But they're not really crispy.
You're saying that crispy protein chips.
Speaker 1 (05:38):
But I think I wonder if I should have drained
it and got rid of the egg before I put
them in, so that they were just crispy chips.
Speaker 2 (05:44):
Oh well, whatever that is, that's really good.
Speaker 1 (05:47):
Let me have a taste.
Speaker 2 (05:48):
It's like an omelet. Yeah, I hang on, I know
it's doing that on twounds. Oh what's happened?
Speaker 1 (05:55):
Where's the paper towel?
Speaker 2 (05:56):
Go to take that?
Speaker 1 (05:56):
That?
Speaker 2 (05:57):
It was good?
Speaker 1 (05:59):
It's too in the morning for fish. The Rhyan's not hating.
Speaker 2 (06:02):
It, do you?
Speaker 1 (06:05):
You almost threw up at the smell of the raw fish?
Are you like it? Brendan? I don't have to drink
some hand sanitized I don't know what happens.
Speaker 2 (06:14):
It starts off really well and then tastes terrible.
Speaker 1 (06:17):
It's like Pat, I think I happen to like Pat,
I reckon. If you drained off the egg before putting
the crabsticks into the air fryer, they would crisp up.
That would be right my recommendation.
Speaker 2 (06:28):
Maybe if you read the instructions.
Speaker 1 (06:29):
Probably, oh maybe if you pulled your head in start
that you do it. That's a fancy. The moldy bacteria
invested slab of meat.
Speaker 2 (06:40):
Just fall off the U to give your diary
Popular Podcasts
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Therapy Gecko
An unlicensed lizard psychologist travels the universe talking to strangers about absolutely nothing. TO CALL THE GECKO: follow me on https://www.twitch.tv/lyleforever to get a notification for when I am taking calls. I am usually live Mondays, Wednesdays, and Fridays but lately a lot of other times too. I am a gecko.