July 31, 2024 • 4 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 start.
Speaker 2 (00:03):
That you do. It's a fancy The moldy bacteria invested slab.
Speaker 3 (00:07):
Of meat just fall off.
Speaker 1 (00:09):
The falls too much, tends to give your tiktoka. This
is where we make food from TikTok and we eat it.
Amanda is away on assignment over in Africa filming a
TV show with Dr Chris Band. Julie Goodwin has come
in the Mastershift Champion from two thousand and nine, currently
cutting a rug on Dancing with the Stars. And you're
(00:30):
making us a treat today, Julie, what have we got?
Speaker 2 (00:33):
I am overjoyed to be bringing you the canned pear salad. Okay,
So what happens? Very few ingredients involved in this. I
think we can all get involved, no matter what our
ability level. So open can of pear harbs. Yep, spread
a dollop ofise. You're scooping out their pear harb, right,
(00:57):
So that's sort of peeled, stewed pair the good old.
Speaker 3 (01:01):
Canned pare dollup of mayonnaise in the middle.
Speaker 1 (01:05):
Yep, mayonnaise.
Speaker 3 (01:10):
Excuse him? Ah, top the mayo with shredded cheese right
out of the bag here.
Speaker 1 (01:16):
I like the presentation you've got going on here. That's
some of the master chef skills.
Speaker 3 (01:22):
Balanced on a spoon. Place the pair on a piece
of lettuce, yep, And this is just what's this is
just an ice. I mean you can't have it salad
like this in a fancy lettuce.
Speaker 1 (01:34):
This is your.
Speaker 3 (01:36):
I'm just getting into a nicer leaf because.
Speaker 1 (01:39):
Then you get the bugs and stuff.
Speaker 3 (01:40):
Yeah well yeah, yeah, that's right. And the dirt.
Speaker 2 (01:44):
Oh that's quite large, isn't it. How about I I
might just break that down a tiny bit. We've got
to you know, it's all about presentation. What do they
say you eat with your eyes? When they say that,
I always say, well, that's the wrong.
Speaker 3 (01:55):
Hole in your head.
Speaker 2 (01:56):
I don't know. I think it's okay. There we go,
Place it on a piece of lettuce, yep, gently like so,
and top the cheese. Top the cheese with the cherry. Okay,
These lovely little Maraschino numbers, very natural color of.
Speaker 3 (02:13):
There we go.
Speaker 1 (02:14):
Well, it looks great. So you're gonna make a bunch
of those because jim y Rye wants one.
Speaker 3 (02:20):
I think you do.
Speaker 1 (02:21):
Well. You're making that. We'll come back and we'll enjoy it.
What's this called again?
Speaker 2 (02:25):
Love well?
Speaker 3 (02:26):
It's called the canned pear salad or the sang Cho
Bao from Hell.
Speaker 1 (02:31):
It looks like this is Julie's own terminology, TikTok tacker.
We'll try it next. Julie Goodwin, former master Chef, has
taken the TikTok apron and you've made us today?
Speaker 3 (02:43):
What have you made us again? Some of my proudest work.
Speaker 2 (02:46):
It's the canned pear salad inlving, canned pear mayonnaise, grated cheese, lettuce,
and a Maraschino cherry.
Speaker 1 (02:55):
Wow, it's you know, I must say, Jemi Ray, would
you agree? Is the presentation of a former master chef extraordinary?
Speaker 3 (03:03):
This looks atrocious and I don't want it. That's rude.
Speaker 1 (03:07):
You can't insult Julie. She's coming here.
Speaker 3 (03:10):
Listen, young man. You're not too big to put over
my knee. Talk like that.
Speaker 1 (03:14):
Here we go. It's yeah, it looks fantastic. So shall
we do? How do we go with it?
Speaker 3 (03:23):
Let's do it sanctuary, best time, pick it up, wrap
it up and booking. Are you ready? Oh god? Wow? Yeah,
I think that's really good. You don't like it, It's
not as.
Speaker 2 (03:40):
Awful as it's kind of like it's got that nineteen
seventy salad vibe. Yes, the iceberg lettuce and the orange
segments and the grated cheese.
Speaker 1 (03:49):
Suddenly I'm at a swinger's party.
Speaker 3 (03:54):
Oh my god, yeah right, I don't like it. I
think he needs a bucket.
Speaker 1 (04:01):
Aren't you intolerant?
Speaker 2 (04:02):
The cheese?
Speaker 1 (04:04):
Oh no, it's got cheese in it.
Speaker 3 (04:07):
I why do you want to have it?
Speaker 1 (04:09):
Oh?
Speaker 3 (04:09):
Okay, well right till you get to that cherry.
Speaker 1 (04:12):
Yeah, the cherry. The cherry is really adds to it, though,
and I don't usually like those.
Speaker 3 (04:17):
What it adds is not good. Mm hmmm without the cherry,
I reckon. That's a coolmoster.
Speaker 1 (04:24):
I think that's team's success.
Speaker 3 (04:28):
Starting you do that.
Speaker 1 (04:30):
You do it.
Speaker 2 (04:31):
It's a fancy The moldy bacteria invested slab of meat fall.
Speaker 1 (04:36):
Off the falls too much tends to give your make
it at your next swingers party.
Speaker 3 (04:45):
That's for you.
Speaker 1 (04:45):
Ju great, you like the video stuff.
Speaker 3 (04:48):
Key's in the bar
You start.
Speaker 2 (00:03):
That you do. It's a fancy The moldy bacteria invested slab.
Speaker 3 (00:07):
Of meat just fall off.
Speaker 1 (00:09):
The falls too much, tends to give your tiktoka. This
is where we make food from TikTok and we eat it.
Amanda is away on assignment over in Africa filming a
TV show with Dr Chris Band. Julie Goodwin has come
in the Mastershift Champion from two thousand and nine, currently
cutting a rug on Dancing with the Stars. And you're
(00:30):
making us a treat today, Julie, what have we got?
Speaker 2 (00:33):
I am overjoyed to be bringing you the canned pear salad. Okay,
So what happens? Very few ingredients involved in this. I
think we can all get involved, no matter what our
ability level. So open can of pear harbs. Yep, spread
a dollop ofise. You're scooping out their pear harb, right,
(00:57):
So that's sort of peeled, stewed pair the good old.
Speaker 3 (01:01):
Canned pare dollup of mayonnaise in the middle.
Speaker 1 (01:05):
Yep, mayonnaise.
Speaker 3 (01:10):
Excuse him? Ah, top the mayo with shredded cheese right
out of the bag here.
Speaker 1 (01:16):
I like the presentation you've got going on here. That's
some of the master chef skills.
Speaker 3 (01:22):
Balanced on a spoon. Place the pair on a piece
of lettuce, yep, And this is just what's this is
just an ice. I mean you can't have it salad
like this in a fancy lettuce.
Speaker 1 (01:34):
This is your.
Speaker 3 (01:36):
I'm just getting into a nicer leaf because.
Speaker 1 (01:39):
Then you get the bugs and stuff.
Speaker 3 (01:40):
Yeah well yeah, yeah, that's right. And the dirt.
Speaker 2 (01:44):
Oh that's quite large, isn't it. How about I I
might just break that down a tiny bit. We've got
to you know, it's all about presentation. What do they
say you eat with your eyes? When they say that,
I always say, well, that's the wrong.
Speaker 3 (01:55):
Hole in your head.
Speaker 2 (01:56):
I don't know. I think it's okay. There we go,
Place it on a piece of lettuce, yep, gently like so,
and top the cheese. Top the cheese with the cherry. Okay,
These lovely little Maraschino numbers, very natural color of.
Speaker 3 (02:13):
There we go.
Speaker 1 (02:14):
Well, it looks great. So you're gonna make a bunch
of those because jim y Rye wants one.
Speaker 3 (02:20):
I think you do.
Speaker 1 (02:21):
Well. You're making that. We'll come back and we'll enjoy it.
What's this called again?
Speaker 2 (02:25):
Love well?
Speaker 3 (02:26):
It's called the canned pear salad or the sang Cho
Bao from Hell.
Speaker 1 (02:31):
It looks like this is Julie's own terminology, TikTok tacker.
We'll try it next. Julie Goodwin, former master Chef, has
taken the TikTok apron and you've made us today?
Speaker 3 (02:43):
What have you made us again? Some of my proudest work.
Speaker 2 (02:46):
It's the canned pear salad inlving, canned pear mayonnaise, grated cheese, lettuce,
and a Maraschino cherry.
Speaker 1 (02:55):
Wow, it's you know, I must say, Jemi Ray, would
you agree? Is the presentation of a former master chef extraordinary?
Speaker 3 (03:03):
This looks atrocious and I don't want it. That's rude.
Speaker 1 (03:07):
You can't insult Julie. She's coming here.
Speaker 3 (03:10):
Listen, young man. You're not too big to put over
my knee. Talk like that.
Speaker 1 (03:14):
Here we go. It's yeah, it looks fantastic. So shall
we do? How do we go with it?
Speaker 3 (03:23):
Let's do it sanctuary, best time, pick it up, wrap
it up and booking. Are you ready? Oh god? Wow? Yeah,
I think that's really good. You don't like it, It's
not as.
Speaker 2 (03:40):
Awful as it's kind of like it's got that nineteen
seventy salad vibe. Yes, the iceberg lettuce and the orange
segments and the grated cheese.
Speaker 1 (03:49):
Suddenly I'm at a swinger's party.
Speaker 3 (03:54):
Oh my god, yeah right, I don't like it. I
think he needs a bucket.
Speaker 1 (04:01):
Aren't you intolerant?
Speaker 2 (04:02):
The cheese?
Speaker 1 (04:04):
Oh no, it's got cheese in it.
Speaker 3 (04:07):
I why do you want to have it?
Speaker 1 (04:09):
Oh?
Speaker 3 (04:09):
Okay, well right till you get to that cherry.
Speaker 1 (04:12):
Yeah, the cherry. The cherry is really adds to it, though,
and I don't usually like those.
Speaker 3 (04:17):
What it adds is not good. Mm hmmm without the cherry,
I reckon. That's a coolmoster.
Speaker 1 (04:24):
I think that's team's success.
Speaker 3 (04:28):
Starting you do that.
Speaker 1 (04:30):
You do it.
Speaker 2 (04:31):
It's a fancy The moldy bacteria invested slab of meat fall.
Speaker 1 (04:36):
Off the falls too much tends to give your make
it at your next swingers party.
Speaker 3 (04:45):
That's for you.
Speaker 1 (04:45):
Ju great, you like the video stuff.
Speaker 3 (04:48):
Key's in the bar
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