August 9, 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):
Start.
Speaker 2 (00:01):
What you do with that? You do it. There's a
fancy the moldy bacteria invested slab of meat.
Speaker 1 (00:09):
Fall off the most too much tends to give you
TikTok tak.
Speaker 3 (00:15):
This is where we make food from TikTok. Last week
was a fail.
Speaker 2 (00:18):
It was well, it looked like it might have been okay.
It was. This was a TikTok that had gone viral
where you get Macca's ice cream cones, munched them.
Speaker 3 (00:26):
Down, punched about six cones, and then.
Speaker 2 (00:29):
You add like m and M's and all kinds of
yummy stuff. Then you put chips in it like fries,
and then the piece of resist storms. Sorry it's French.
Is that you because of just of Justin Trudeau? I'm
learning French? Is you get two hash browns and put
this ice cream concoction between it. We didn't like it.
Today we're going with a dip. You know, you've got
(00:50):
a family wedding on Saturday. I don't know if you
neat help with the catering. Dips are always crowd pleases.
Speaker 3 (00:55):
My kids have got names.
Speaker 2 (00:58):
So one of them. The main ingredient is this is
it something that might trigger a lot of people from
their school years.
Speaker 3 (01:05):
Devon, Oh yeah.
Speaker 2 (01:07):
Devon, lunch and meat baloney. I think I've called you
all those things. But these that's what they call it,
don't they blooney? Is that a Victorian one?
Speaker 3 (01:17):
Now they call it fritz fritz in adelaide.
Speaker 2 (01:20):
And it's confusing if you see it at the shop,
in that big loaf thing, because you can buy dog food.
Speaker 4 (01:24):
Like that too.
Speaker 3 (01:25):
I think there's not too much between the ingredients.
Speaker 2 (01:29):
Well, let's see this. I saw this on TikTok, so
let's see what we think.
Speaker 3 (01:32):
You got the nutribullet out, I've got the neutrals. Are
you with how it all works? O?
Speaker 2 (01:36):
Faye, you're learning French. I'm putting the devon into the neutrable.
So slices of devon, a stack of them have gone
in there. What I add next is a big scoop
of mayonnaise.
Speaker 3 (01:46):
You've got your traditional mayo.
Speaker 2 (01:48):
Devon and mayo. It's a usual combination.
Speaker 3 (01:49):
Do you like to put mayo on stuff?
Speaker 2 (01:52):
Next up, we've got tomato sauce. Just a big excuse me,
and now I'll put in some tomato sauce. So the
tomato sauce has gone in yep, what happens.
Speaker 3 (02:01):
Now, are you going to add any more assault to that?
Speaker 2 (02:03):
Raw? Onion goes in? Dear, that's already big floor, pretty chopped. Yep,
that's pretty much it.
Speaker 3 (02:09):
OK.
Speaker 2 (02:09):
What I do now is I put the lyd yes.
I've used the neutral bullet before, Brendan, I heard you ask.
Speaker 3 (02:13):
Don't cross threaded. Well, if you crossed it, oh.
Speaker 2 (02:21):
Don't cross thredit. It takes saying don't put a knife
in your eye. No I haven't, I haven't you do this?
Shut up?
Speaker 1 (02:29):
Oh?
Speaker 3 (02:29):
Yeah, is that running?
Speaker 2 (02:32):
I'm blending it down. It looks like seafood sauce that
you'd put a prawn in. Yeah, that's all that's missing.
So I'll keep blending.
Speaker 3 (02:39):
You keep blending. We'll do this.
Speaker 2 (02:42):
Let me just shake it up.
Speaker 1 (02:44):
Okay, just watch your hands coming up next. We'll try this.
It is fourteen past eight, is it on? I can't tell.
Speaker 3 (02:56):
Do you think you've used the innutribleet enough?
Speaker 2 (02:59):
Blended hell out of this thing? Today? We're making a
Devon dip, Devon and dip. Anyway, we've got devon. I've
put slices of devon in here, quite a few, a
big scoop of mayo. It was a bit grainy, so
I put some more mayo in.
Speaker 1 (03:14):
Now, what you've done is you've taken the devon and
you've put it back into.
Speaker 2 (03:18):
The mayo ja to get another scoop.
Speaker 3 (03:19):
And cross contaminated the mayo.
Speaker 2 (03:22):
I don't care.
Speaker 3 (03:23):
You've ruined that mayo.
Speaker 2 (03:24):
We've got a squirt of tomato sauce and some raw onion.
I'm now going to take this out of the neutral bullet.
Speaker 3 (03:30):
Yep. Sure you don't want to blend it some more?
Speaker 2 (03:32):
Should I?
Speaker 3 (03:34):
It's choking.
Speaker 2 (03:35):
Let's have a look. Oh it looks like human flesh.
Speaker 3 (03:38):
Now it looks fat?
Speaker 2 (03:40):
All right, what I'm going to do now.
Speaker 3 (03:41):
Yep, serve it on?
Speaker 2 (03:42):
Up, scoot a dog. We're having if it's wedding, for
it for your wedding, your son's wedding.
Speaker 3 (03:50):
You're off microphone there, Oh, shut up.
Speaker 2 (03:52):
I know I've worked in a studio for some time.
Ye and luckily you swear right into it because that's
what I was doing. Off, go on, go on, co
host all right, now you and I'm putting some I'm
(04:15):
putting some parsley on it. And now we've got these
what are they called jets? Give you a kick in
the jacks. Because it's not your business to direct me.
Speaker 3 (04:26):
You're doing half a job, all.
Speaker 2 (04:29):
Right now, Brendan, Yes, please take a scoop of the jets.
It looks like it looks it looks like a seafood
looks it looks like seafood. A dip that you would
put over here. Mate, I've got to have one and
I do as well. All dip and then we'll all
eat at the same time and.
Speaker 3 (04:48):
We'll all eat it. So do you want to be there?
Because there's enough of it?
Speaker 2 (04:53):
Can I have peace?
Speaker 3 (04:55):
Sure?
Speaker 2 (04:56):
Okay, thank you? You're ready? If you've got one devi
and dip.
Speaker 4 (05:00):
Count oh oh oh wow? Well too much mayo? You've
put way too much mayo.
Speaker 2 (05:12):
You know it's not offensive?
Speaker 3 (05:15):
No, a little bit dog foodish. Yeah, do you think Look,
I think you could do it.
Speaker 2 (05:21):
You have another one.
Speaker 3 (05:22):
I think you Couldah, you're going back for seconds. I
don't think it's bad.
Speaker 2 (05:25):
But knowing that it's meat doesn't make me happy. No,
you don't think that's not bad? And then you go,
you know what, it's got meat on.
Speaker 1 (05:33):
The it's a little bit exotic though, I think if
you yeah, look, say you only had devon in the
kitchen in the fridge and people are coming around, and.
Speaker 3 (05:42):
You think, what am I going to make? What am
I going to make?
Speaker 1 (05:44):
You can make this, and I think it's an appetizing It.
Speaker 2 (05:47):
Actually isn't bad. You didn't like it, Ryan, but you
probably haven't grown up with Devon. We kind of have
a bit of a soft spot devn and tomato sauce,
which are both in this dip. So we just left
the bread out.
Speaker 3 (05:59):
We're giving it the two out of three ape, I think.
So the meat.
Speaker 4 (06:01):
Life starting, what you do with that?
Speaker 2 (06:06):
You do it? There's a fancy the moldy, bacteria infested
slab of meat fall off.
Speaker 3 (06:12):
The fall results too much. That tends to give your
diar it's.
Speaker 2 (06:17):
A bit moorishs more, no thanks.
Speaker 1 (06:19):
Okay, you'll have to break out the station dust busted
to clean up all his guns.
Speaker 2 (06:24):
Should be here soon
Start.
Speaker 2 (00:01):
What you do with that? You do it. There's a
fancy the moldy bacteria invested slab of meat.
Speaker 1 (00:09):
Fall off the most too much tends to give you
TikTok tak.
Speaker 3 (00:15):
This is where we make food from TikTok. Last week
was a fail.
Speaker 2 (00:18):
It was well, it looked like it might have been okay.
It was. This was a TikTok that had gone viral
where you get Macca's ice cream cones, munched them.
Speaker 3 (00:26):
Down, punched about six cones, and then.
Speaker 2 (00:29):
You add like m and M's and all kinds of
yummy stuff. Then you put chips in it like fries,
and then the piece of resist storms. Sorry it's French.
Is that you because of just of Justin Trudeau? I'm
learning French? Is you get two hash browns and put
this ice cream concoction between it. We didn't like it.
Today we're going with a dip. You know, you've got
(00:50):
a family wedding on Saturday. I don't know if you
neat help with the catering. Dips are always crowd pleases.
Speaker 3 (00:55):
My kids have got names.
Speaker 2 (00:58):
So one of them. The main ingredient is this is
it something that might trigger a lot of people from
their school years.
Speaker 3 (01:05):
Devon, Oh yeah.
Speaker 2 (01:07):
Devon, lunch and meat baloney. I think I've called you
all those things. But these that's what they call it,
don't they blooney? Is that a Victorian one?
Speaker 3 (01:17):
Now they call it fritz fritz in adelaide.
Speaker 2 (01:20):
And it's confusing if you see it at the shop,
in that big loaf thing, because you can buy dog food.
Speaker 4 (01:24):
Like that too.
Speaker 3 (01:25):
I think there's not too much between the ingredients.
Speaker 2 (01:29):
Well, let's see this. I saw this on TikTok, so
let's see what we think.
Speaker 3 (01:32):
You got the nutribullet out, I've got the neutrals. Are
you with how it all works? O?
Speaker 2 (01:36):
Faye, you're learning French. I'm putting the devon into the neutrable.
So slices of devon, a stack of them have gone
in there. What I add next is a big scoop
of mayonnaise.
Speaker 3 (01:46):
You've got your traditional mayo.
Speaker 2 (01:48):
Devon and mayo. It's a usual combination.
Speaker 3 (01:49):
Do you like to put mayo on stuff?
Speaker 2 (01:52):
Next up, we've got tomato sauce. Just a big excuse me,
and now I'll put in some tomato sauce. So the
tomato sauce has gone in yep, what happens.
Speaker 3 (02:01):
Now, are you going to add any more assault to that?
Speaker 2 (02:03):
Raw? Onion goes in? Dear, that's already big floor, pretty chopped. Yep,
that's pretty much it.
Speaker 3 (02:09):
OK.
Speaker 2 (02:09):
What I do now is I put the lyd yes.
I've used the neutral bullet before, Brendan, I heard you ask.
Speaker 3 (02:13):
Don't cross threaded. Well, if you crossed it, oh.
Speaker 2 (02:21):
Don't cross thredit. It takes saying don't put a knife
in your eye. No I haven't, I haven't you do this?
Shut up?
Speaker 1 (02:29):
Oh?
Speaker 3 (02:29):
Yeah, is that running?
Speaker 2 (02:32):
I'm blending it down. It looks like seafood sauce that
you'd put a prawn in. Yeah, that's all that's missing.
So I'll keep blending.
Speaker 3 (02:39):
You keep blending. We'll do this.
Speaker 2 (02:42):
Let me just shake it up.
Speaker 1 (02:44):
Okay, just watch your hands coming up next. We'll try this.
It is fourteen past eight, is it on? I can't tell.
Speaker 3 (02:56):
Do you think you've used the innutribleet enough?
Speaker 2 (02:59):
Blended hell out of this thing? Today? We're making a
Devon dip, Devon and dip. Anyway, we've got devon. I've
put slices of devon in here, quite a few, a
big scoop of mayo. It was a bit grainy, so
I put some more mayo in.
Speaker 1 (03:14):
Now, what you've done is you've taken the devon and
you've put it back into.
Speaker 2 (03:18):
The mayo ja to get another scoop.
Speaker 3 (03:19):
And cross contaminated the mayo.
Speaker 2 (03:22):
I don't care.
Speaker 3 (03:23):
You've ruined that mayo.
Speaker 2 (03:24):
We've got a squirt of tomato sauce and some raw onion.
I'm now going to take this out of the neutral bullet.
Speaker 3 (03:30):
Yep. Sure you don't want to blend it some more?
Speaker 2 (03:32):
Should I?
Speaker 3 (03:34):
It's choking.
Speaker 2 (03:35):
Let's have a look. Oh it looks like human flesh.
Speaker 3 (03:38):
Now it looks fat?
Speaker 2 (03:40):
All right, what I'm going to do now.
Speaker 3 (03:41):
Yep, serve it on?
Speaker 2 (03:42):
Up, scoot a dog. We're having if it's wedding, for
it for your wedding, your son's wedding.
Speaker 3 (03:50):
You're off microphone there, Oh, shut up.
Speaker 2 (03:52):
I know I've worked in a studio for some time.
Ye and luckily you swear right into it because that's
what I was doing. Off, go on, go on, co
host all right, now you and I'm putting some I'm
(04:15):
putting some parsley on it. And now we've got these
what are they called jets? Give you a kick in
the jacks. Because it's not your business to direct me.
Speaker 3 (04:26):
You're doing half a job, all.
Speaker 2 (04:29):
Right now, Brendan, Yes, please take a scoop of the jets.
It looks like it looks it looks like a seafood
looks it looks like seafood. A dip that you would
put over here. Mate, I've got to have one and
I do as well. All dip and then we'll all
eat at the same time and.
Speaker 3 (04:48):
We'll all eat it. So do you want to be there?
Because there's enough of it?
Speaker 2 (04:53):
Can I have peace?
Speaker 3 (04:55):
Sure?
Speaker 2 (04:56):
Okay, thank you? You're ready? If you've got one devi
and dip.
Speaker 4 (05:00):
Count oh oh oh wow? Well too much mayo? You've
put way too much mayo.
Speaker 2 (05:12):
You know it's not offensive?
Speaker 3 (05:15):
No, a little bit dog foodish. Yeah, do you think Look,
I think you could do it.
Speaker 2 (05:21):
You have another one.
Speaker 3 (05:22):
I think you Couldah, you're going back for seconds. I
don't think it's bad.
Speaker 2 (05:25):
But knowing that it's meat doesn't make me happy. No,
you don't think that's not bad? And then you go,
you know what, it's got meat on.
Speaker 1 (05:33):
The it's a little bit exotic though, I think if
you yeah, look, say you only had devon in the
kitchen in the fridge and people are coming around, and.
Speaker 3 (05:42):
You think, what am I going to make? What am
I going to make?
Speaker 1 (05:44):
You can make this, and I think it's an appetizing It.
Speaker 2 (05:47):
Actually isn't bad. You didn't like it, Ryan, but you
probably haven't grown up with Devon. We kind of have
a bit of a soft spot devn and tomato sauce,
which are both in this dip. So we just left
the bread out.
Speaker 3 (05:59):
We're giving it the two out of three ape, I think.
So the meat.
Speaker 4 (06:01):
Life starting, what you do with that?
Speaker 2 (06:06):
You do it? There's a fancy the moldy, bacteria infested
slab of meat fall off.
Speaker 3 (06:12):
The fall results too much. That tends to give your
diar it's.
Speaker 2 (06:17):
A bit moorishs more, no thanks.
Speaker 1 (06:19):
Okay, you'll have to break out the station dust busted
to clean up all his guns.
Speaker 2 (06:24):
Should be here soon
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