February 14, 2024 • 7 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):
Starting what you do with that?
Speaker 2 (00:03):
You do it? There's a fancy the moldy, bacteria infested slab.
Speaker 1 (00:07):
Of meat fall off.
Speaker 3 (00:09):
The result too much tends to give your diary TikTok Tucker.
Speaker 4 (00:15):
We make food from TikTok and eat it well.
Speaker 2 (00:17):
A slight difference this week, not necessarily at a recipe
from TikTok, but a recipe that we spoke about on
our show, and you and I have talked about little since.
Speaker 1 (00:27):
Do you remember earlier in the week the tribal drum
was beating.
Speaker 2 (00:30):
For when you grew up? What was in your lunch box?
We got a call from Colin who had grown up
in England and this was his contribution.
Speaker 3 (00:38):
And got across to the town center and there was
a fish and chip shop and I would have chip
butty and scraps and scraps.
Speaker 1 (00:46):
What are the scraps?
Speaker 2 (00:48):
It was all the batter from older fish and every store.
Speaker 1 (00:54):
So let's try it. Are you up for a scrap, buddy, Brendan.
Speaker 2 (00:58):
Let me show the ingredients, tell me about buttering the
bread while I tell you what's going on today.
Speaker 4 (01:02):
You're like a modern day I love it's white bread.
Speaker 3 (01:07):
Aren't we all using meadow Lee, you ought to be congratulated.
Speaker 4 (01:12):
So I'm going to McGregor's. Remember her scouttish run.
Speaker 1 (01:15):
And what did you used to say at school?
Speaker 2 (01:16):
She was a big leg spreader or m I said,
Sally missus McGregor's.
Speaker 4 (01:24):
No, the thing was, I loved the taste of missus McGregor.
You'll find it's such a smooth spread out.
Speaker 1 (01:32):
The same thing.
Speaker 4 (01:33):
She's a wonderful majerine.
Speaker 1 (01:35):
Let's get on with this before the lawyers walk in.
Speaker 2 (01:39):
So what happens is I'm going to get white bread,
put a margarine on it, because this is.
Speaker 1 (01:44):
Old school, that's what it would.
Speaker 4 (01:45):
I'm a bit of a whole meal guy.
Speaker 1 (01:47):
And then just shut up, and then she was metopausal.
Speaker 2 (01:54):
Then I'm going to make a chip, buddy, I'm going
to put chips on the sandwich.
Speaker 1 (01:58):
How delicious.
Speaker 4 (01:59):
So can you go through the ingredients?
Speaker 3 (02:02):
No, no, no, I'm saying, show me to demonstrate the ingredients.
Speaker 1 (02:06):
Here's some chips. Can you see them? Oh my god,
the scrap.
Speaker 4 (02:15):
I think we're in the scrap.
Speaker 1 (02:17):
I'm showing you you're taking work.
Speaker 2 (02:20):
Oh sorry, Brendan. And I'm getting into rock sets time,
am I? So I'm going to put chips on top
of a sandwich. Then come the scraps, and you're getting
a lot of them. There's two types of scraps. Now,
the scraps, as we know, have come from the deep fryer.
These are the things that have been in this deep
fryer overnight. These are last night's scraps. We didn't get
(02:40):
morning scraps. Last night scraps. And the things that have
been from a shop and the things that have been
in this cooked in that deep oil all that time.
Chick go roll, fish, seafood stick, potato scallps, bacon, calamari rings,
chicken tenders, pineapple fritters, all of those things have been
in that deep fryer. So I've got a small cup
here of like deep fried off cuts.
Speaker 4 (03:01):
That's scraps.
Speaker 1 (03:01):
That's scraps. But this is also scraps. What's this I've
dug a little deeper.
Speaker 2 (03:06):
This is the stuff in the bottom of the air
fry the deep fry.
Speaker 4 (03:10):
No, that's sludge, No, you can't. That's scraps.
Speaker 1 (03:14):
That kip quanti, No, that's scraps.
Speaker 2 (03:16):
So here I am. I'm going to start putting this together.
I'm going to make this sandwich you're going to stop
being a pain in the neck and we're going to
eat this when we return. So I have selected these
is We've got chips here, hot chips here going on
the bread blasted white bread with margarine.
Speaker 1 (03:33):
Yep, we've got hot chips. And now you're a bit
more attitude than now we're going to the scraps. Now,
the scraps. This is the stuff that the batter.
Speaker 2 (03:42):
And all the bits and pieces that's fallen into the
deep fry after its long day's work cooking fish, cooking potato,
cooking everything Chico roll. So I've got some of these
kind of chunkier scraps. These are chunkier, dryer scraps.
Speaker 1 (03:57):
They're going on.
Speaker 2 (03:58):
You have a look at that's just big pould you
like to say, just big bits of deep fried make
and then I'm want to press that down.
Speaker 1 (04:06):
But can I just say and then I'm going in
cauld I just.
Speaker 4 (04:09):
Say, don't get upset.
Speaker 3 (04:11):
Colin just said and scraps, you've gone too fast.
Speaker 2 (04:16):
Stuff from the deep front. But that's like Colin in
the seventies would have had this.
Speaker 1 (04:20):
These are the deep.
Speaker 2 (04:21):
This is the Residu're at the bottom of the deep
fry and it's going to be delicious.
Speaker 1 (04:26):
What's the diff It's just the.
Speaker 2 (04:27):
Same thing with more oil. So I'm putting those scraps.
Speaker 1 (04:31):
The deeper fry.
Speaker 3 (04:32):
I think that now you've gone to I think that
it's like truffle. You don't put that much on it.
Speaker 1 (04:38):
There we go. I'm going to cut this in half
and you two are going to eat this.
Speaker 4 (04:42):
You're not going to eat it?
Speaker 1 (04:43):
Why would I eat that?
Speaker 2 (04:45):
I'm going to cross it, cut it on the side
as if mums made you a nice sandwich, jump it.
Speaker 4 (04:49):
Into fours or something. Well, unless Jemi rise eat well.
Speaker 1 (04:56):
Come on the dragon in your bummer.
Speaker 4 (05:06):
Well to look at it.
Speaker 1 (05:07):
It looks it's going to be delicious.
Speaker 2 (05:09):
I'm sure it is. Bite in without knowing what it
is and tell me what you think. Bit in and
just imagine that you don't know, Ryan, Please come on,
have a bite.
Speaker 1 (05:23):
I bet you like it. Of course. What's what's an
example of a bad It could have been a bug
for what do you think, Ryan? Really? What's tell me
what you're tasting?
Speaker 4 (05:43):
It's good, that's definitely bad. I'll go on again.
Speaker 1 (05:51):
What are you getting?
Speaker 4 (05:51):
Tell me what?
Speaker 1 (05:52):
What's what's not working for you? Oh gosh, that's not
working for me. Tell me what's tell me what's bad?
Speaker 4 (06:00):
Deep fried residu. You wrecked it? It probably was all
right with that. You going too far, too far.
Speaker 1 (06:05):
No, the whole point was that these are scraps, because
it's all the burnt. That's that's the best bit.
Speaker 4 (06:11):
No, the scraps are scraps. Look clearly, they're different. That's
that's scraps.
Speaker 1 (06:15):
That's but that's and you've gone to.
Speaker 2 (06:17):
Know these are well preserved, nice scraps. He also would
have had those sorts of scraps if.
Speaker 4 (06:24):
You hadn't over egged this, it would probably be.
Speaker 1 (06:26):
Okay, I've thrown the chips at you. That's today's TikTok tucker,
and I've enjoyed every minutes.
Speaker 3 (06:36):
That you do it.
Speaker 2 (06:37):
The moldy bacteria investsto to try.
Speaker 1 (06:42):
I'd like to have some, Yes, why don't I? Why
eating it? Minis because it's TikTok tucker.
Speaker 4 (06:50):
That's why I'm saying. I would have liked to have
it as.
Speaker 2 (06:53):
I like to have it.
Speaker 1 (06:55):
I'd like to have it served on the naked buttocks
of brad Pit. But that's not going to happen either.
Speaker 3 (06:59):
It
Starting what you do with that?
Speaker 2 (00:03):
You do it? There's a fancy the moldy, bacteria infested slab.
Speaker 1 (00:07):
Of meat fall off.
Speaker 3 (00:09):
The result too much tends to give your diary TikTok Tucker.
Speaker 4 (00:15):
We make food from TikTok and eat it well.
Speaker 2 (00:17):
A slight difference this week, not necessarily at a recipe
from TikTok, but a recipe that we spoke about on
our show, and you and I have talked about little since.
Speaker 1 (00:27):
Do you remember earlier in the week the tribal drum
was beating.
Speaker 2 (00:30):
For when you grew up? What was in your lunch box?
We got a call from Colin who had grown up
in England and this was his contribution.
Speaker 3 (00:38):
And got across to the town center and there was
a fish and chip shop and I would have chip
butty and scraps and scraps.
Speaker 1 (00:46):
What are the scraps?
Speaker 2 (00:48):
It was all the batter from older fish and every store.
Speaker 1 (00:54):
So let's try it. Are you up for a scrap, buddy, Brendan.
Speaker 2 (00:58):
Let me show the ingredients, tell me about buttering the
bread while I tell you what's going on today.
Speaker 4 (01:02):
You're like a modern day I love it's white bread.
Speaker 3 (01:07):
Aren't we all using meadow Lee, you ought to be congratulated.
Speaker 4 (01:12):
So I'm going to McGregor's. Remember her scouttish run.
Speaker 1 (01:15):
And what did you used to say at school?
Speaker 2 (01:16):
She was a big leg spreader or m I said,
Sally missus McGregor's.
Speaker 4 (01:24):
No, the thing was, I loved the taste of missus McGregor.
You'll find it's such a smooth spread out.
Speaker 1 (01:32):
The same thing.
Speaker 4 (01:33):
She's a wonderful majerine.
Speaker 1 (01:35):
Let's get on with this before the lawyers walk in.
Speaker 2 (01:39):
So what happens is I'm going to get white bread,
put a margarine on it, because this is.
Speaker 1 (01:44):
Old school, that's what it would.
Speaker 4 (01:45):
I'm a bit of a whole meal guy.
Speaker 1 (01:47):
And then just shut up, and then she was metopausal.
Speaker 2 (01:54):
Then I'm going to make a chip, buddy, I'm going
to put chips on the sandwich.
Speaker 1 (01:58):
How delicious.
Speaker 4 (01:59):
So can you go through the ingredients?
Speaker 3 (02:02):
No, no, no, I'm saying, show me to demonstrate the ingredients.
Speaker 1 (02:06):
Here's some chips. Can you see them? Oh my god,
the scrap.
Speaker 4 (02:15):
I think we're in the scrap.
Speaker 1 (02:17):
I'm showing you you're taking work.
Speaker 2 (02:20):
Oh sorry, Brendan. And I'm getting into rock sets time,
am I? So I'm going to put chips on top
of a sandwich. Then come the scraps, and you're getting
a lot of them. There's two types of scraps. Now,
the scraps, as we know, have come from the deep fryer.
These are the things that have been in this deep
fryer overnight. These are last night's scraps. We didn't get
(02:40):
morning scraps. Last night scraps. And the things that have
been from a shop and the things that have been
in this cooked in that deep oil all that time.
Chick go roll, fish, seafood stick, potato scallps, bacon, calamari rings,
chicken tenders, pineapple fritters, all of those things have been
in that deep fryer. So I've got a small cup
here of like deep fried off cuts.
Speaker 4 (03:01):
That's scraps.
Speaker 1 (03:01):
That's scraps. But this is also scraps. What's this I've
dug a little deeper.
Speaker 2 (03:06):
This is the stuff in the bottom of the air
fry the deep fry.
Speaker 4 (03:10):
No, that's sludge, No, you can't. That's scraps.
Speaker 1 (03:14):
That kip quanti, No, that's scraps.
Speaker 2 (03:16):
So here I am. I'm going to start putting this together.
I'm going to make this sandwich you're going to stop
being a pain in the neck and we're going to
eat this when we return. So I have selected these
is We've got chips here, hot chips here going on
the bread blasted white bread with margarine.
Speaker 1 (03:33):
Yep, we've got hot chips. And now you're a bit
more attitude than now we're going to the scraps. Now,
the scraps. This is the stuff that the batter.
Speaker 2 (03:42):
And all the bits and pieces that's fallen into the
deep fry after its long day's work cooking fish, cooking potato,
cooking everything Chico roll. So I've got some of these
kind of chunkier scraps. These are chunkier, dryer scraps.
Speaker 1 (03:57):
They're going on.
Speaker 2 (03:58):
You have a look at that's just big pould you
like to say, just big bits of deep fried make
and then I'm want to press that down.
Speaker 1 (04:06):
But can I just say and then I'm going in
cauld I just.
Speaker 4 (04:09):
Say, don't get upset.
Speaker 3 (04:11):
Colin just said and scraps, you've gone too fast.
Speaker 2 (04:16):
Stuff from the deep front. But that's like Colin in
the seventies would have had this.
Speaker 1 (04:20):
These are the deep.
Speaker 2 (04:21):
This is the Residu're at the bottom of the deep
fry and it's going to be delicious.
Speaker 1 (04:26):
What's the diff It's just the.
Speaker 2 (04:27):
Same thing with more oil. So I'm putting those scraps.
Speaker 1 (04:31):
The deeper fry.
Speaker 3 (04:32):
I think that now you've gone to I think that
it's like truffle. You don't put that much on it.
Speaker 1 (04:38):
There we go. I'm going to cut this in half
and you two are going to eat this.
Speaker 4 (04:42):
You're not going to eat it?
Speaker 1 (04:43):
Why would I eat that?
Speaker 2 (04:45):
I'm going to cross it, cut it on the side
as if mums made you a nice sandwich, jump it.
Speaker 4 (04:49):
Into fours or something. Well, unless Jemi rise eat well.
Speaker 1 (04:56):
Come on the dragon in your bummer.
Speaker 4 (05:06):
Well to look at it.
Speaker 1 (05:07):
It looks it's going to be delicious.
Speaker 2 (05:09):
I'm sure it is. Bite in without knowing what it
is and tell me what you think. Bit in and
just imagine that you don't know, Ryan, Please come on,
have a bite.
Speaker 1 (05:23):
I bet you like it. Of course. What's what's an
example of a bad It could have been a bug
for what do you think, Ryan? Really? What's tell me
what you're tasting?
Speaker 4 (05:43):
It's good, that's definitely bad. I'll go on again.
Speaker 1 (05:51):
What are you getting?
Speaker 4 (05:51):
Tell me what?
Speaker 1 (05:52):
What's what's not working for you? Oh gosh, that's not
working for me. Tell me what's tell me what's bad?
Speaker 4 (06:00):
Deep fried residu. You wrecked it? It probably was all
right with that. You going too far, too far.
Speaker 1 (06:05):
No, the whole point was that these are scraps, because
it's all the burnt. That's that's the best bit.
Speaker 4 (06:11):
No, the scraps are scraps. Look clearly, they're different. That's
that's scraps.
Speaker 1 (06:15):
That's but that's and you've gone to.
Speaker 2 (06:17):
Know these are well preserved, nice scraps. He also would
have had those sorts of scraps if.
Speaker 4 (06:24):
You hadn't over egged this, it would probably be.
Speaker 1 (06:26):
Okay, I've thrown the chips at you. That's today's TikTok tucker,
and I've enjoyed every minutes.
Speaker 3 (06:36):
That you do it.
Speaker 2 (06:37):
The moldy bacteria investsto to try.
Speaker 1 (06:42):
I'd like to have some, Yes, why don't I? Why
eating it? Minis because it's TikTok tucker.
Speaker 4 (06:50):
That's why I'm saying. I would have liked to have
it as.
Speaker 2 (06:53):
I like to have it.
Speaker 1 (06:55):
I'd like to have it served on the naked buttocks
of brad Pit. But that's not going to happen either.
Speaker 3 (06:59):
It
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