October 16, 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):
Do you angry starting? What you do? That you do it?
Speaker 2 (00:03):
That's a fancy The moldy, bacteria infested slab of meat
just fall off.
Speaker 3 (00:09):
The results too much tends to give your diary. I
come for the service of TikTok tucker. We make food
from TikTok and eat it.
Speaker 2 (00:19):
Today's one is called ground meat, and I'm not going
to grind up meat. The meat is going to go
into a baking tray, marinate for a while, and then
into the oven. The ground word ground meat comes from
coffee grounds that we smear on the top of it.
So we start off with you pour black coffee into
(00:40):
the bottom of your baking tray. We had six of
these in our fridge here overnight two of them got stolen.
Speaker 1 (00:46):
And this fridge is just for our for our team.
Speaker 3 (00:48):
Maybe you should have labeled your foods.
Speaker 1 (00:50):
Did you do it.
Speaker 2 (00:53):
Just saying lab This noise, This noise is alarming, sounds
like someone's using it as a facility.
Speaker 3 (01:00):
Can you hear that's what I'm doing? What is that?
That's just black coffee.
Speaker 1 (01:05):
It's cold coffee.
Speaker 2 (01:06):
Cold coffee in the in the TikTok I saw they
used a big bottle of it. But I never saw
that at the shop. So we're going with, Oh Ryan,
can you help me open one of these?
Speaker 1 (01:16):
Exactly?
Speaker 2 (01:16):
Come on, I'm going to use a knife. Is this
going to to open a can?
Speaker 1 (01:22):
Let me do it? You open that one? They're tricky? Okay,
can you open this one?
Speaker 3 (01:30):
Those monkeys with the camera in the.
Speaker 1 (01:31):
Zoo, thank you.
Speaker 2 (01:33):
We'd be throwing our fecal matter at you, so we
we feel I think that's probably enough anyway.
Speaker 1 (01:38):
Yep.
Speaker 2 (01:38):
We fill the base of this with cold coffee. Then
we put our steaks in.
Speaker 1 (01:44):
We have gone. We're put in three one to steak.
Speaker 3 (01:54):
Is that from the butcher or coals and woolies.
Speaker 2 (01:57):
It's woolies, but it's the organic stuff, right and security protected?
Speaker 3 (02:02):
What does that mean so people can't nick it and
need it on your coffee?
Speaker 1 (02:07):
On top of this, on your coffee, we put coffee
ground coffee grounds I've got is that what it's called coffee.
Speaker 3 (02:13):
Ground instant That that's grounded coffee.
Speaker 2 (02:16):
This is Victoria, but like a packet of you know
that espresso coffee you just need. Come on, all the
packaging makes me want to punch myself in the face. Okay,
come on, Ryan, can you come back over here.
Speaker 3 (02:30):
It's not that hard you.
Speaker 2 (02:32):
Since my sons have left. You should see how I
go at home. No one to open anything because it hardly.
Can't do it. I can't do it.
Speaker 3 (02:38):
So what happened?
Speaker 2 (02:39):
Sometimes I say this is how old people? How do
old people do it? And I realize we're the old people. Ryan,
You've walked over here.
Speaker 1 (02:43):
And now I've done it. So now I pour this
over the top and a lot.
Speaker 2 (02:51):
I saw the recipe on TikTok and this is what
they did, and then you.
Speaker 1 (02:54):
Munch it in.
Speaker 3 (02:55):
No, that's why you're wearing the gloves.
Speaker 1 (02:57):
Yeah, No, it's because the royal family.
Speaker 4 (02:58):
Come.
Speaker 1 (02:59):
I'm wearing rubber gloves. So there we go. We smear
and you.
Speaker 3 (03:04):
Are they happy that you couldn't come on?
Speaker 1 (03:06):
No, I'm deva. I can't go and meet them. I'm deva.
Speaker 2 (03:09):
You don't bring it up. I'm sad, all right, So
we do that. Next we top it with chunks of butter.
Let's get some of that happening.
Speaker 3 (03:18):
When you say chunks, well like a knobble.
Speaker 2 (03:21):
Yeah, there's two here and there's some of the butter.
So there's four little knobs one, two, three, four, or
do one more good.
Speaker 1 (03:29):
Some of the packaging went in and then one more
of those.
Speaker 3 (03:33):
Can you speed this along?
Speaker 1 (03:36):
Do you want this to be exactly as it should
be or not? Okay? But butter's on top, and then
I chop it. I have god, I've got a cutting onion.
Speaker 3 (03:46):
Well, when you've chopped this before, we did that when
Cutting Crew was playing.
Speaker 1 (03:50):
I like to be authentic. Let's just chop this in
big chunks like that.
Speaker 3 (03:53):
I like to have ratings.
Speaker 2 (03:56):
Oh maybe you should be doing different kind of shark.
Maybe can bring some different material to the show.
Speaker 1 (04:01):
So there we go.
Speaker 3 (04:01):
We have.
Speaker 1 (04:04):
Cold coffee. Iced coffee are not mixed with milk and sugar.
Then we put steak.
Speaker 2 (04:10):
Then we've smeared on top of that our coffee grounds
is that what we call them. And then we've put
on top of that butter and some onion. This is
going to marinate for about twenty minutes, then go into
the oven and just after eight o'clock we're going to
take it out and surprisingly attempt.
Speaker 1 (04:25):
To eat it.
Speaker 3 (04:26):
And what's it called?
Speaker 2 (04:27):
This is called ground meat. I started with that, but
you don't listen to a word.
Speaker 1 (04:31):
I say. Do you like steak?
Speaker 3 (04:35):
I love steak?
Speaker 1 (04:36):
And do you like coffee.
Speaker 3 (04:37):
I love coffee.
Speaker 2 (04:38):
Well you are in luck, my friend. Ground meat. Yeah,
today the meat is a steak, a Porterhouse steak.
Speaker 1 (04:45):
The coffee.
Speaker 2 (04:46):
We have poured cold black coffee into a baking dish,
quite a lot of it. Then we've put the steaks in.
Then an enormous amount of ground coffee grinds what's the word, yes,
and granules grounds the grounds, and I've smeared that in.
Then we added some dobs of butter and some onion
(05:08):
on top. It marinated for a while. We've turned it over,
We've cooked it, turned it over. It's time to eat
in the oven. No, in my car, Yes, in the oven.
Speaker 3 (05:17):
Sorry, I'm just asking.
Speaker 1 (05:18):
I marinated it in my boot.
Speaker 3 (05:20):
Okay, here's the meat.
Speaker 1 (05:22):
You put meat in your boat. Quite tender. I'm taking
it out. It's on the chopping board. Let's slice it
up and.
Speaker 4 (05:30):
It's yeap, Oh, it looks medium red.
Speaker 1 (05:38):
Because your father cooks like this.
Speaker 3 (05:41):
We've gotta stop doing jokes about Ryan's dad trying to
kill him.
Speaker 1 (05:44):
Oh well, okay, Oh, it's very rare, very rare with
you if you let it see it, how about that?
Speaker 3 (05:50):
Yeah, that's fine. What's the matter with you?
Speaker 1 (05:53):
You're so charming.
Speaker 4 (05:54):
I'm just saying, Jonesy gets a piece bout time peace
for Ryan.
Speaker 3 (06:01):
That looks great.
Speaker 4 (06:02):
That's textbook that you go to the great chefs of
the world and they're serving you this stuff up that
looks fair.
Speaker 3 (06:08):
That is very don't you think, Ryan, it's a bit raw?
Speaker 1 (06:13):
For me, I do like a medium rare. This is
just rare.
Speaker 3 (06:16):
No, that's medium rare. Where are you from? Get Ryan
some nuggets at a pirate hat?
Speaker 1 (06:24):
You have a bite one, two, three, go.
Speaker 2 (06:26):
I'm just gonna it's too raw for mine.
Speaker 3 (06:34):
No, it's cook perfect.
Speaker 1 (06:36):
It's not cook perfectly. Do I think it's too raw?
Do you think it's too raw? I don't mind the
coffee taste.
Speaker 3 (06:42):
Though you need salt, you get salt.
Speaker 1 (06:44):
No, I don't mind the coffee taste.
Speaker 3 (06:47):
What do you mean?
Speaker 1 (06:48):
No? I don't sorry.
Speaker 2 (06:48):
I mean I happened to be at a radio station,
in a radio studio. It's like saying, you know, do
you have pomegranates?
Speaker 3 (06:53):
No, I don't put something always salty in here.
Speaker 1 (06:57):
I actually don't think that's as bad as the thing gets.
Speaker 4 (07:00):
Probably a waste of a good bit of steak and coffee,
and it's probably not worth doing.
Speaker 1 (07:05):
Ryan chewed it.
Speaker 3 (07:08):
Very fast.
Speaker 1 (07:10):
That is fad. What you do that you do it,
that's a fancy.
Speaker 2 (07:14):
The moldy bacteria invested slab of meat.
Speaker 4 (07:19):
Fall off the results too much tends to give you
a Dieea.
Speaker 2 (07:25):
Yeah, Ryan, I didn't mind the steake, but don't chew
it and put it back on your plate.
Speaker 1 (07:29):
Do you do that at home.
Speaker 3 (07:31):
And take it down to our technical department they'll leader wash.
Speaker 1 (07:35):
Could you beat
Do you angry starting? What you do? That you do it?
Speaker 2 (00:03):
That's a fancy The moldy, bacteria infested slab of meat
just fall off.
Speaker 3 (00:09):
The results too much tends to give your diary. I
come for the service of TikTok tucker. We make food
from TikTok and eat it.
Speaker 2 (00:19):
Today's one is called ground meat, and I'm not going
to grind up meat. The meat is going to go
into a baking tray, marinate for a while, and then
into the oven. The ground word ground meat comes from
coffee grounds that we smear on the top of it.
So we start off with you pour black coffee into
(00:40):
the bottom of your baking tray. We had six of
these in our fridge here overnight two of them got stolen.
Speaker 1 (00:46):
And this fridge is just for our for our team.
Speaker 3 (00:48):
Maybe you should have labeled your foods.
Speaker 1 (00:50):
Did you do it.
Speaker 2 (00:53):
Just saying lab This noise, This noise is alarming, sounds
like someone's using it as a facility.
Speaker 3 (01:00):
Can you hear that's what I'm doing? What is that?
That's just black coffee.
Speaker 1 (01:05):
It's cold coffee.
Speaker 2 (01:06):
Cold coffee in the in the TikTok I saw they
used a big bottle of it. But I never saw
that at the shop. So we're going with, Oh Ryan,
can you help me open one of these?
Speaker 1 (01:16):
Exactly?
Speaker 2 (01:16):
Come on, I'm going to use a knife. Is this
going to to open a can?
Speaker 1 (01:22):
Let me do it? You open that one? They're tricky? Okay,
can you open this one?
Speaker 3 (01:30):
Those monkeys with the camera in the.
Speaker 1 (01:31):
Zoo, thank you.
Speaker 2 (01:33):
We'd be throwing our fecal matter at you, so we
we feel I think that's probably enough anyway.
Speaker 1 (01:38):
Yep.
Speaker 2 (01:38):
We fill the base of this with cold coffee. Then
we put our steaks in.
Speaker 1 (01:44):
We have gone. We're put in three one to steak.
Speaker 3 (01:54):
Is that from the butcher or coals and woolies.
Speaker 2 (01:57):
It's woolies, but it's the organic stuff, right and security protected?
Speaker 3 (02:02):
What does that mean so people can't nick it and
need it on your coffee?
Speaker 1 (02:07):
On top of this, on your coffee, we put coffee
ground coffee grounds I've got is that what it's called coffee.
Speaker 3 (02:13):
Ground instant That that's grounded coffee.
Speaker 2 (02:16):
This is Victoria, but like a packet of you know
that espresso coffee you just need. Come on, all the
packaging makes me want to punch myself in the face. Okay,
come on, Ryan, can you come back over here.
Speaker 3 (02:30):
It's not that hard you.
Speaker 2 (02:32):
Since my sons have left. You should see how I
go at home. No one to open anything because it hardly.
Can't do it. I can't do it.
Speaker 3 (02:38):
So what happened?
Speaker 2 (02:39):
Sometimes I say this is how old people? How do
old people do it? And I realize we're the old people. Ryan,
You've walked over here.
Speaker 1 (02:43):
And now I've done it. So now I pour this
over the top and a lot.
Speaker 2 (02:51):
I saw the recipe on TikTok and this is what
they did, and then you.
Speaker 1 (02:54):
Munch it in.
Speaker 3 (02:55):
No, that's why you're wearing the gloves.
Speaker 1 (02:57):
Yeah, No, it's because the royal family.
Speaker 4 (02:58):
Come.
Speaker 1 (02:59):
I'm wearing rubber gloves. So there we go. We smear
and you.
Speaker 3 (03:04):
Are they happy that you couldn't come on?
Speaker 1 (03:06):
No, I'm deva. I can't go and meet them. I'm deva.
Speaker 2 (03:09):
You don't bring it up. I'm sad, all right, So
we do that. Next we top it with chunks of butter.
Let's get some of that happening.
Speaker 3 (03:18):
When you say chunks, well like a knobble.
Speaker 2 (03:21):
Yeah, there's two here and there's some of the butter.
So there's four little knobs one, two, three, four, or
do one more good.
Speaker 1 (03:29):
Some of the packaging went in and then one more
of those.
Speaker 3 (03:33):
Can you speed this along?
Speaker 1 (03:36):
Do you want this to be exactly as it should
be or not? Okay? But butter's on top, and then
I chop it. I have god, I've got a cutting onion.
Speaker 3 (03:46):
Well, when you've chopped this before, we did that when
Cutting Crew was playing.
Speaker 1 (03:50):
I like to be authentic. Let's just chop this in
big chunks like that.
Speaker 3 (03:53):
I like to have ratings.
Speaker 2 (03:56):
Oh maybe you should be doing different kind of shark.
Maybe can bring some different material to the show.
Speaker 1 (04:01):
So there we go.
Speaker 3 (04:01):
We have.
Speaker 1 (04:04):
Cold coffee. Iced coffee are not mixed with milk and sugar.
Then we put steak.
Speaker 2 (04:10):
Then we've smeared on top of that our coffee grounds
is that what we call them. And then we've put
on top of that butter and some onion. This is
going to marinate for about twenty minutes, then go into
the oven and just after eight o'clock we're going to
take it out and surprisingly attempt.
Speaker 1 (04:25):
To eat it.
Speaker 3 (04:26):
And what's it called?
Speaker 2 (04:27):
This is called ground meat. I started with that, but
you don't listen to a word.
Speaker 1 (04:31):
I say. Do you like steak?
Speaker 3 (04:35):
I love steak?
Speaker 1 (04:36):
And do you like coffee.
Speaker 3 (04:37):
I love coffee.
Speaker 2 (04:38):
Well you are in luck, my friend. Ground meat. Yeah,
today the meat is a steak, a Porterhouse steak.
Speaker 1 (04:45):
The coffee.
Speaker 2 (04:46):
We have poured cold black coffee into a baking dish,
quite a lot of it. Then we've put the steaks in.
Then an enormous amount of ground coffee grinds what's the word, yes,
and granules grounds the grounds, and I've smeared that in.
Then we added some dobs of butter and some onion
(05:08):
on top. It marinated for a while. We've turned it over,
We've cooked it, turned it over. It's time to eat
in the oven. No, in my car, Yes, in the oven.
Speaker 3 (05:17):
Sorry, I'm just asking.
Speaker 1 (05:18):
I marinated it in my boot.
Speaker 3 (05:20):
Okay, here's the meat.
Speaker 1 (05:22):
You put meat in your boat. Quite tender. I'm taking
it out. It's on the chopping board. Let's slice it
up and.
Speaker 4 (05:30):
It's yeap, Oh, it looks medium red.
Speaker 1 (05:38):
Because your father cooks like this.
Speaker 3 (05:41):
We've gotta stop doing jokes about Ryan's dad trying to
kill him.
Speaker 1 (05:44):
Oh well, okay, Oh, it's very rare, very rare with
you if you let it see it, how about that?
Speaker 3 (05:50):
Yeah, that's fine. What's the matter with you?
Speaker 1 (05:53):
You're so charming.
Speaker 4 (05:54):
I'm just saying, Jonesy gets a piece bout time peace
for Ryan.
Speaker 3 (06:01):
That looks great.
Speaker 4 (06:02):
That's textbook that you go to the great chefs of
the world and they're serving you this stuff up that
looks fair.
Speaker 3 (06:08):
That is very don't you think, Ryan, it's a bit raw?
Speaker 1 (06:13):
For me, I do like a medium rare. This is
just rare.
Speaker 3 (06:16):
No, that's medium rare. Where are you from? Get Ryan
some nuggets at a pirate hat?
Speaker 1 (06:24):
You have a bite one, two, three, go.
Speaker 2 (06:26):
I'm just gonna it's too raw for mine.
Speaker 3 (06:34):
No, it's cook perfect.
Speaker 1 (06:36):
It's not cook perfectly. Do I think it's too raw?
Do you think it's too raw? I don't mind the
coffee taste.
Speaker 3 (06:42):
Though you need salt, you get salt.
Speaker 1 (06:44):
No, I don't mind the coffee taste.
Speaker 3 (06:47):
What do you mean?
Speaker 1 (06:48):
No? I don't sorry.
Speaker 2 (06:48):
I mean I happened to be at a radio station,
in a radio studio. It's like saying, you know, do
you have pomegranates?
Speaker 3 (06:53):
No, I don't put something always salty in here.
Speaker 1 (06:57):
I actually don't think that's as bad as the thing gets.
Speaker 4 (07:00):
Probably a waste of a good bit of steak and coffee,
and it's probably not worth doing.
Speaker 1 (07:05):
Ryan chewed it.
Speaker 3 (07:08):
Very fast.
Speaker 1 (07:10):
That is fad. What you do that you do it,
that's a fancy.
Speaker 2 (07:14):
The moldy bacteria invested slab of meat.
Speaker 4 (07:19):
Fall off the results too much tends to give you
a Dieea.
Speaker 2 (07:25):
Yeah, Ryan, I didn't mind the steake, but don't chew
it and put it back on your plate.
Speaker 1 (07:29):
Do you do that at home.
Speaker 3 (07:31):
And take it down to our technical department they'll leader wash.
Speaker 1 (07:35):
Could you beat
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