January 31, 2024 • 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):
Started.
Speaker 2 (00:01):
What you do that, you do it.
Speaker 1 (00:03):
There's a fancy the moldy, bacteria infested slab of meat fall.
Speaker 2 (00:09):
Off, the.
Speaker 3 (00:12):
Too much tends to give your di TikTok taker is
where we make food from TikTok and we eat it.
Speaker 2 (00:18):
This is one I saw this week called silly chili.
Speaker 3 (00:21):
And what we do first of all is we get
some canoli, which is like big you know what that
it's pasta with a big hole in it.
Speaker 2 (00:28):
Pasta tubes, pasta tubes I've been called worse.
Speaker 3 (00:31):
And you put a sausage inside each one. Now the
picture I saw the sausage was like a Frankfurt.
Speaker 2 (00:39):
These are sausages.
Speaker 3 (00:39):
So I've got it. Looks like Lang Hancock's wedding night
that goes. So what I do is I put these
little sausages inside this tube.
Speaker 1 (00:51):
It's actually you do it.
Speaker 2 (00:52):
You're quite adept with that.
Speaker 3 (00:53):
It's do it because it's it is as anyway, look now,
what are you doing?
Speaker 2 (01:00):
I'll go in from the other end. That's what he said.
Speaker 3 (01:04):
All right, I'll just do two of these because I
started them a bit earlier, because they're fidley.
Speaker 2 (01:08):
So sausage goes in the canoli tube.
Speaker 1 (01:11):
Right, sausages are those out of curiosity?
Speaker 2 (01:14):
Mum, oh just beef.
Speaker 3 (01:18):
And now have a look. See how anymore I've done
down here? You So we've got these here now, So
what I do? So I've put sausages inside these canoli tubes. Yep,
I put them inside a baking tray. So we line
them up. So we've got sausages inside canoli tubes in
our baking tray.
Speaker 2 (01:36):
Then this is unusual.
Speaker 3 (01:37):
You put a string cheese, you know, these stringers the
kids they give them to the kids, give them the kids.
They go on top, So then I get calcium deficiencies. Okay, Brendan,
So what happens now is we put these cheese stringers
on top of these on top of the canoli in
the little gaps there. Next up two cans of chili,
(01:59):
not too cans, not exotic birds from the Amazon.
Speaker 2 (02:02):
Two cans of chili. Me smells art school I used
to eat, did you, Brendan? I need a spoon.
Speaker 3 (02:16):
Let me get you grab one so that gets munched along.
Thank you, Brendan. You're wearing a white shirt, which is unfortunate. Well,
I've got an important meeting today, so what could possibly go?
Speaker 2 (02:26):
All right? So we spread the chili over the top.
Then I add a cup of water.
Speaker 3 (02:31):
I like, how you're eating the recipe for this?
Speaker 2 (02:33):
Yeah, why wouldn't I Do you think I just have
this in my head?
Speaker 1 (02:36):
You're soux fle.
Speaker 2 (02:37):
Shut your neck. Then we put some diced onions on top.
Speaker 1 (02:41):
Poor, it's quite the smell.
Speaker 2 (02:43):
Diced onions go on top.
Speaker 3 (02:45):
Now, weirdly this gets because that just looks like, well,
that's sausage inside some pasta and chili. But then we
squeeze this mustard all over the top, and you've got
classic yellow mustard.
Speaker 2 (02:57):
I saw how they did it. Pardon wrenches mustard. It's
really good. Oh yuck.
Speaker 3 (03:05):
And then I'll put some mustard so that goes all
along there. Then this one, then the tomato sauce. This
won't be as far. Here we go tomato sauce. So
it is what we've done. You're paying attention. We've put mustard,
we put tomato sauce. Then we cover this with grated cheese.
Speaker 1 (03:27):
Great cheese.
Speaker 2 (03:30):
But this looks like heartburn, doesn't it. Just this is
the epitome of heart burn.
Speaker 1 (03:35):
I could eat it now.
Speaker 3 (03:36):
So what we've got, let's reiterate bread. We've got some
sausages that went into a canoli.
Speaker 2 (03:41):
Tube with the langes. We like to know the lanes.
Speaker 3 (03:43):
We put stringy cheese on top. We put chili meat
on top, diced onions, mustard, tomato, sauce, cheese. If you
open the oven, it's a going in.
Speaker 2 (03:52):
Okay, And you got your oven set to what time?
One to what time? Nineteen fifty it's one eighty five minutes.
Speaker 3 (04:00):
So this is called silly chili, and we'll see how
we go.
Speaker 2 (04:05):
The women were more compliance, would you, Brendan, Of course
you would.
Speaker 3 (04:09):
Well, today we're making silly chili. I'll tell you how
we got where we are. It's got a cover on it,
so we haven't looked at it since it's come out
of the oven. It's been cooking since well, just before
seven o'clock this morning. Canoli, which is like a big
pasta tube, and into that when a soft sausage looked
like some terrible marital incident. So we layered those in
(04:31):
the tray. I put some what's that string cheese? I
put string cheese. You my all leave it in the
packaging because.
Speaker 2 (04:37):
It takes the kid. It's right. Put that on as well.
Cans of chili meat, stag chili.
Speaker 3 (04:43):
Then we had some dice onions, then squirted mayonnaise, tomato sauce,
and then cheese, grated cheese all over the top. It
has now come out of the oven. We've baked it
at one hundred and eighty degrees. Here comes So.
Speaker 1 (04:57):
How long has it been in the oven?
Speaker 2 (04:58):
For? Probably since about ten too.
Speaker 3 (05:00):
It's said twenty minutes, but I I mean it said
the rest of you said twenty minutes. Are going a
bit longer than that, right, Oh well, actually smells quite.
Speaker 2 (05:06):
Delicied, smells beautiful. Okay, we're going to home. End to
here it looks yeah, man is cutting stuff up again.
Speaker 3 (05:13):
I wonder how the sausages cooked inside.
Speaker 2 (05:18):
I'm left handed, which makes this.
Speaker 1 (05:20):
I know. I just can't watch your cut stuff. It's
like that chef from the Muppets got control of your hands.
Speaker 2 (05:25):
Okay, well be around your neck if.
Speaker 1 (05:27):
You get in tense, a TikTok tucker time.
Speaker 2 (05:30):
Here you go.
Speaker 3 (05:31):
That's a lot of cars.
Speaker 2 (05:32):
I think that the sausage is cooked. That's for you,
and I'll give one to Ryan.
Speaker 3 (05:35):
Well, it's his birthday. Is your birthday yesterday?
Speaker 1 (05:39):
Well, you didn't mention it.
Speaker 2 (05:40):
Why did you mention it.
Speaker 3 (05:41):
Forgot I stop you to just eat. Thank you, becae.
Actually that's a spring, it's a garnish.
Speaker 2 (05:48):
It's a spring. That's the only bit that's going to
be good for you. On the top, let me get
some as well.
Speaker 1 (05:53):
That looks a bit sexual.
Speaker 2 (05:55):
Oh that looks like you found a used condom in
what's that? That's a sausag casing. Okay, delicious, let me
have it. Let me have mouths a past there. But
it's sweet. Is that the tomato sauce that's made it
so sweet? Oh yeah, yeah, delicious? Rather like it. It's
(06:18):
worth tap wheat again behind because it's so young.
Speaker 1 (06:23):
Actually it doesn't matter because tile cement when you're stone.
Speaker 3 (06:25):
So this is really to your brandan well, thank you
for that. This is not surprisingly delicious.
Speaker 2 (06:31):
This I give it.
Speaker 1 (06:32):
How many thumbs up?
Speaker 2 (06:33):
I've given one hundred Tasmanian thumbers. Start with the weed
that you do it.
Speaker 1 (06:40):
There's a fancy the moldy bacteria invested slab of meats
much tends to give your di.
Speaker 2 (06:51):
Is spectacular good for the calorie consciousness absolutely, and for
your heart burn as well.
Started.
Speaker 2 (00:01):
What you do that, you do it.
Speaker 1 (00:03):
There's a fancy the moldy, bacteria infested slab of meat fall.
Speaker 2 (00:09):
Off, the.
Speaker 3 (00:12):
Too much tends to give your di TikTok taker is
where we make food from TikTok and we eat it.
Speaker 2 (00:18):
This is one I saw this week called silly chili.
Speaker 3 (00:21):
And what we do first of all is we get
some canoli, which is like big you know what that
it's pasta with a big hole in it.
Speaker 2 (00:28):
Pasta tubes, pasta tubes I've been called worse.
Speaker 3 (00:31):
And you put a sausage inside each one. Now the
picture I saw the sausage was like a Frankfurt.
Speaker 2 (00:39):
These are sausages.
Speaker 3 (00:39):
So I've got it. Looks like Lang Hancock's wedding night
that goes. So what I do is I put these
little sausages inside this tube.
Speaker 1 (00:51):
It's actually you do it.
Speaker 2 (00:52):
You're quite adept with that.
Speaker 3 (00:53):
It's do it because it's it is as anyway, look now,
what are you doing?
Speaker 2 (01:00):
I'll go in from the other end. That's what he said.
Speaker 3 (01:04):
All right, I'll just do two of these because I
started them a bit earlier, because they're fidley.
Speaker 2 (01:08):
So sausage goes in the canoli tube.
Speaker 1 (01:11):
Right, sausages are those out of curiosity?
Speaker 2 (01:14):
Mum, oh just beef.
Speaker 3 (01:18):
And now have a look. See how anymore I've done
down here? You So we've got these here now, So
what I do? So I've put sausages inside these canoli tubes. Yep,
I put them inside a baking tray. So we line
them up. So we've got sausages inside canoli tubes in
our baking tray.
Speaker 2 (01:36):
Then this is unusual.
Speaker 3 (01:37):
You put a string cheese, you know, these stringers the
kids they give them to the kids, give them the kids.
They go on top, So then I get calcium deficiencies. Okay, Brendan,
So what happens now is we put these cheese stringers
on top of these on top of the canoli in
the little gaps there. Next up two cans of chili,
(01:59):
not too cans, not exotic birds from the Amazon.
Speaker 2 (02:02):
Two cans of chili. Me smells art school I used
to eat, did you, Brendan? I need a spoon.
Speaker 3 (02:16):
Let me get you grab one so that gets munched along.
Thank you, Brendan. You're wearing a white shirt, which is unfortunate. Well,
I've got an important meeting today, so what could possibly go?
Speaker 2 (02:26):
All right? So we spread the chili over the top.
Then I add a cup of water.
Speaker 3 (02:31):
I like, how you're eating the recipe for this?
Speaker 2 (02:33):
Yeah, why wouldn't I Do you think I just have
this in my head?
Speaker 1 (02:36):
You're soux fle.
Speaker 2 (02:37):
Shut your neck. Then we put some diced onions on top.
Speaker 1 (02:41):
Poor, it's quite the smell.
Speaker 2 (02:43):
Diced onions go on top.
Speaker 3 (02:45):
Now, weirdly this gets because that just looks like, well,
that's sausage inside some pasta and chili. But then we
squeeze this mustard all over the top, and you've got
classic yellow mustard.
Speaker 2 (02:57):
I saw how they did it. Pardon wrenches mustard. It's
really good. Oh yuck.
Speaker 3 (03:05):
And then I'll put some mustard so that goes all
along there. Then this one, then the tomato sauce. This
won't be as far. Here we go tomato sauce. So
it is what we've done. You're paying attention. We've put mustard,
we put tomato sauce. Then we cover this with grated cheese.
Speaker 1 (03:27):
Great cheese.
Speaker 2 (03:30):
But this looks like heartburn, doesn't it. Just this is
the epitome of heart burn.
Speaker 1 (03:35):
I could eat it now.
Speaker 3 (03:36):
So what we've got, let's reiterate bread. We've got some
sausages that went into a canoli.
Speaker 2 (03:41):
Tube with the langes. We like to know the lanes.
Speaker 3 (03:43):
We put stringy cheese on top. We put chili meat
on top, diced onions, mustard, tomato, sauce, cheese. If you
open the oven, it's a going in.
Speaker 2 (03:52):
Okay, And you got your oven set to what time?
One to what time? Nineteen fifty it's one eighty five minutes.
Speaker 3 (04:00):
So this is called silly chili, and we'll see how
we go.
Speaker 2 (04:05):
The women were more compliance, would you, Brendan, Of course
you would.
Speaker 3 (04:09):
Well, today we're making silly chili. I'll tell you how
we got where we are. It's got a cover on it,
so we haven't looked at it since it's come out
of the oven. It's been cooking since well, just before
seven o'clock this morning. Canoli, which is like a big
pasta tube, and into that when a soft sausage looked
like some terrible marital incident. So we layered those in
(04:31):
the tray. I put some what's that string cheese? I
put string cheese. You my all leave it in the
packaging because.
Speaker 2 (04:37):
It takes the kid. It's right. Put that on as well.
Cans of chili meat, stag chili.
Speaker 3 (04:43):
Then we had some dice onions, then squirted mayonnaise, tomato sauce,
and then cheese, grated cheese all over the top. It
has now come out of the oven. We've baked it
at one hundred and eighty degrees. Here comes So.
Speaker 1 (04:57):
How long has it been in the oven?
Speaker 2 (04:58):
For? Probably since about ten too.
Speaker 3 (05:00):
It's said twenty minutes, but I I mean it said
the rest of you said twenty minutes. Are going a
bit longer than that, right, Oh well, actually smells quite.
Speaker 2 (05:06):
Delicied, smells beautiful. Okay, we're going to home. End to
here it looks yeah, man is cutting stuff up again.
Speaker 3 (05:13):
I wonder how the sausages cooked inside.
Speaker 2 (05:18):
I'm left handed, which makes this.
Speaker 1 (05:20):
I know. I just can't watch your cut stuff. It's
like that chef from the Muppets got control of your hands.
Speaker 2 (05:25):
Okay, well be around your neck if.
Speaker 1 (05:27):
You get in tense, a TikTok tucker time.
Speaker 2 (05:30):
Here you go.
Speaker 3 (05:31):
That's a lot of cars.
Speaker 2 (05:32):
I think that the sausage is cooked. That's for you,
and I'll give one to Ryan.
Speaker 3 (05:35):
Well, it's his birthday. Is your birthday yesterday?
Speaker 1 (05:39):
Well, you didn't mention it.
Speaker 2 (05:40):
Why did you mention it.
Speaker 3 (05:41):
Forgot I stop you to just eat. Thank you, becae.
Actually that's a spring, it's a garnish.
Speaker 2 (05:48):
It's a spring. That's the only bit that's going to
be good for you. On the top, let me get
some as well.
Speaker 1 (05:53):
That looks a bit sexual.
Speaker 2 (05:55):
Oh that looks like you found a used condom in
what's that? That's a sausag casing. Okay, delicious, let me
have it. Let me have mouths a past there. But
it's sweet. Is that the tomato sauce that's made it
so sweet? Oh yeah, yeah, delicious? Rather like it. It's
(06:18):
worth tap wheat again behind because it's so young.
Speaker 1 (06:23):
Actually it doesn't matter because tile cement when you're stone.
Speaker 3 (06:25):
So this is really to your brandan well, thank you
for that. This is not surprisingly delicious.
Speaker 2 (06:31):
This I give it.
Speaker 1 (06:32):
How many thumbs up?
Speaker 2 (06:33):
I've given one hundred Tasmanian thumbers. Start with the weed
that you do it.
Speaker 1 (06:40):
There's a fancy the moldy bacteria invested slab of meats
much tends to give your di.
Speaker 2 (06:51):
Is spectacular good for the calorie consciousness absolutely, and for
your heart burn as well.
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