March 11, 2025 • 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):
You angry.
Speaker 2 (00:01):
Start what you do that you do it? That's a fancy.
The moldy bacteria invested slab.
Speaker 1 (00:07):
Of meat just fall off. The too much tends to
give your diy tictok tucker.
Speaker 3 (00:15):
We make food from TikTok and eat it. The reason
I sound a little distracted, I'm on your microphone.
Speaker 2 (00:19):
Yeah, and don't spit on it. I'm just getting is
it called a mission plus miss on you know, when
you get your crap together. That's what I'm trying to do.
Speaker 1 (00:27):
It for years. That's exactly what it so.
Speaker 2 (00:30):
I said earlier that people find putting pineapple on a
cheese pizza contentious. How do you feel about a pineapple casserole?
A savory casseroll with pineapple in it, or maybe it's
a sweet casserole with cheese and other things in it.
I'm asking you a question, counsel.
Speaker 1 (00:47):
I'm just taking it on board.
Speaker 2 (00:48):
Do it? Take it on board. You don't need to answer,
just say nothing, and that's great. I tell you what
we're going to do. It is called pineapple casserole. It's
one of these things. This is what I love about
TikTok tuker. It's an American recipe. I saw, and you
think it could either be the things are the worst
of things. So let's see.
Speaker 3 (01:02):
I see you've got your I can't believe it's not
a Thermo mix air fryer in the student.
Speaker 2 (01:06):
That's right.
Speaker 3 (01:07):
Would it be fair to say that you have left
the thermo mixed cold.
Speaker 2 (01:11):
I'm allowed to have more than one appliants. So it
starts with a can of pineapple with some of the juice.
Put that in as well, A little bit of that
and a little bit of this, So that's.
Speaker 1 (01:20):
Pine I separated the juices.
Speaker 2 (01:23):
Tin of pineapple and some of the juice because you
don't want all of the juice, okay, ready, because I
like to three tablespoons of pineapple juice and half a
cup if you need to know quart of a couple
of pineapple chunks. Then I also add some white sugar.
That's happening here, a quarter of a cup, quarter of
a cup. I add two tablespoons of flour. Ye, put
that in, and then I mixy, mixy, mixy. That's what
(01:44):
they say on the internet.
Speaker 1 (01:45):
Is that sifted flour?
Speaker 2 (01:47):
When did you last sift flours?
Speaker 1 (01:49):
Sometimes you have a gross clumps in it.
Speaker 2 (01:52):
Okay, So a mixy, mixy mixing you have about you
mix that? Will you mix that? And here's the next
bit that we do. I get salada's brenda salada do it.
Speaker 1 (02:02):
Slada in the morning, Slada in the evening, slada at
supper time. You can have a slada just about.
Speaker 2 (02:09):
Any time you can enjoy a salada.
Speaker 1 (02:10):
Just about when is the time that you can't have
a salada.
Speaker 2 (02:12):
Well, maybe this will find out. So I'm pouring some
melted butter into some saladas or crackers, and then I
munch these up. I know what it's going to be hard.
I've got to munch these into little bread crumbs. I
don't should have done that earlier. Keep talking.
Speaker 1 (02:27):
I don't want to upset the salada army, which I'm
a part of. But I've recently just gone out a week.
Speaker 2 (02:34):
You know, if I was interested in this, I'd be fascinated.
Did I live in an alternate universe? Like most people?
Speaker 1 (02:39):
All the family eats.
Speaker 2 (02:41):
So hang on, I'm going to have to get my hand.
Speaker 1 (02:44):
You got to break those things up just a bit,
and you do that bit. So got a man to
do a man's bloody job.
Speaker 2 (02:50):
Jonesy is now making off. Look it's all going on
the floor. He's munching up the saladas and making a mess.
We now here's what we do. You're on my recipe.
We do that, do that? Do that? We pour this
into this. I'm pouring this goop which is a flour
(03:13):
and sugar. It looks it looks like wallpaper glue, just
the way I like it. Then what you do you
feel is you put that on top?
Speaker 1 (03:22):
How busted up that'll do?
Speaker 2 (03:26):
And then I'm going to sprinkle some cheese on top.
Speaker 1 (03:28):
I just feel that Geoff Chance wouldn't.
Speaker 2 (03:31):
Actually, I think on top of the No, I put
the cheese first, up, some grated cheese, and now on
top of that, Brendan, you put the saladas. Do it,
and you put your Jeff Chance reference? Is that the
last time you've watched a chef on television?
Speaker 1 (03:44):
I was on Jeff Chancer's show once.
Speaker 2 (03:45):
Oh I remember you, God, you were one guest person
here that he's show it for ten years and he's
still boasting about it. Okay, here we go. You know
I could I could be president of Venezuela and you
will tell me that you were once on the morning show.
All right, I'm going to put this in good morning
into the I've got that in the air fry yep,
(04:07):
and that we turn that on now for twenty minutes,
twenty minutes, twenty minutes, and so in the next chunk
of the show, we will be eating pineapple casserole. In
the meantime, you have to clean up the mess that's
all over the floor.
Speaker 1 (04:20):
Things to break out.
Speaker 3 (04:20):
The dust buster do it, which works almost as efficiently
as an air fryer.
Speaker 2 (04:27):
And this is my favorite kind of category, whether food
could be great or maybe not. This is an American recipe.
It's a pineapple casserole. So we've taken a can of pineapple.
Some of a can of pineapple we mixed with some
pineapple juice, added sugar, flour, shredded cheese, and some crushed
up saladas and melted butter.
Speaker 1 (04:47):
Very versatile biscuit salada.
Speaker 2 (04:49):
It's a mixture, this whole casserole.
Speaker 1 (04:51):
As opposed to say O this.
Speaker 2 (04:53):
Casserole is that? Why don't you to say and you
sing the jingle I know you want.
Speaker 1 (04:56):
To say a jingle or the solado salada jingle. Go
slader in the morning, slader than the evening slader. At
supper time. You can have them you.
Speaker 2 (05:04):
Can enjoy celata if you're going to get it off bridge.
All right, Well, here's what happens. It's a bit savory,
a little bit sweet. What do we make of it?
I don't think it's a dessert. It's not meant to
be a dessert, right, so let's scoop.
Speaker 1 (05:16):
It out and see it looks dreadful.
Speaker 2 (05:18):
It's come out of the air fry.
Speaker 1 (05:19):
Have you overcooked it?
Speaker 2 (05:20):
I don't think so.
Speaker 1 (05:21):
Not the first time you've overcooked something on this.
Speaker 2 (05:26):
Might you just shut your neck. I know you're trying to.
You try, and it's like poking a spider and you go, oh,
she's acting like a spider. Tom, here's some for you.
Speaker 3 (05:35):
Yeah, by Tom, he's recovering from stomach runny Tom, Tom.
Speaker 2 (05:41):
It is quite claggy. That's for you, Brendan. It looks
and let me grab some here and then.
Speaker 1 (05:46):
We all have any ice cream to go with it.
Speaker 2 (05:48):
I see, I don't think it's supposed to be sweet.
I don't think it is.
Speaker 1 (05:51):
Because there's cheese in there.
Speaker 2 (05:53):
There's cheese in there. Hang on and soladers. Okay, when
I say yes, I'm taking more. When I say yes,
go go wow.
Speaker 1 (06:07):
Wow. That is amazing, it's not bad.
Speaker 2 (06:13):
Do all the flavors cancel each other out in your
left with texture?
Speaker 1 (06:16):
No, it's cheesy. You got the pineapple, you got the sugar.
It's cheesy, and.
Speaker 2 (06:21):
Then you a little bit of hit it sweet, hit
of sweet at the end.
Speaker 1 (06:24):
I reckon you.
Speaker 2 (06:26):
Well, I don't think would you have it as a dessert?
Speaker 1 (06:30):
Well that's the thing, isn't it. You can have it
as anything.
Speaker 2 (06:34):
Like what to make it more savory or sweet? Do
you agree with me that the savory and the sweet
are canceling each other out? Yeah, you don't get much
of anything, and maybe that's the plan. If you're intrigued,
please try it. We'll put this on our socials.
Speaker 1 (06:53):
It's worth doing.
Speaker 3 (06:55):
It's worth buying an air fright for sure.
Speaker 2 (07:00):
That you do it. There's a fancy the moldy, bacteria
infested slab of meat.
Speaker 1 (07:06):
Fall off the fall that's what gets results. Too much,
tends to give you a diary. I'dbout to try it
with a vital week. Really, Chris Bread all the family?
Speaker 2 (07:16):
Okay, you want to just put a jingle in there
and be done with it.
You angry.
Speaker 2 (00:01):
Start what you do that you do it? That's a fancy.
The moldy bacteria invested slab.
Speaker 1 (00:07):
Of meat just fall off. The too much tends to
give your diy tictok tucker.
Speaker 3 (00:15):
We make food from TikTok and eat it. The reason
I sound a little distracted, I'm on your microphone.
Speaker 2 (00:19):
Yeah, and don't spit on it. I'm just getting is
it called a mission plus miss on you know, when
you get your crap together. That's what I'm trying to do.
Speaker 1 (00:27):
It for years. That's exactly what it so.
Speaker 2 (00:30):
I said earlier that people find putting pineapple on a
cheese pizza contentious. How do you feel about a pineapple casserole?
A savory casseroll with pineapple in it, or maybe it's
a sweet casserole with cheese and other things in it.
I'm asking you a question, counsel.
Speaker 1 (00:47):
I'm just taking it on board.
Speaker 2 (00:48):
Do it? Take it on board. You don't need to answer,
just say nothing, and that's great. I tell you what
we're going to do. It is called pineapple casserole. It's
one of these things. This is what I love about
TikTok tuker. It's an American recipe. I saw, and you
think it could either be the things are the worst
of things. So let's see.
Speaker 3 (01:02):
I see you've got your I can't believe it's not
a Thermo mix air fryer in the student.
Speaker 2 (01:06):
That's right.
Speaker 3 (01:07):
Would it be fair to say that you have left
the thermo mixed cold.
Speaker 2 (01:11):
I'm allowed to have more than one appliants. So it
starts with a can of pineapple with some of the juice.
Put that in as well, A little bit of that
and a little bit of this, So that's.
Speaker 1 (01:20):
Pine I separated the juices.
Speaker 2 (01:23):
Tin of pineapple and some of the juice because you
don't want all of the juice, okay, ready, because I
like to three tablespoons of pineapple juice and half a
cup if you need to know quart of a couple
of pineapple chunks. Then I also add some white sugar.
That's happening here, a quarter of a cup, quarter of
a cup. I add two tablespoons of flour. Ye, put
that in, and then I mixy, mixy, mixy. That's what
(01:44):
they say on the internet.
Speaker 1 (01:45):
Is that sifted flour?
Speaker 2 (01:47):
When did you last sift flours?
Speaker 1 (01:49):
Sometimes you have a gross clumps in it.
Speaker 2 (01:52):
Okay, So a mixy, mixy mixing you have about you
mix that? Will you mix that? And here's the next
bit that we do. I get salada's brenda salada do it.
Speaker 1 (02:02):
Slada in the morning, Slada in the evening, slada at
supper time. You can have a slada just about.
Speaker 2 (02:09):
Any time you can enjoy a salada.
Speaker 1 (02:10):
Just about when is the time that you can't have
a salada.
Speaker 2 (02:12):
Well, maybe this will find out. So I'm pouring some
melted butter into some saladas or crackers, and then I
munch these up. I know what it's going to be hard.
I've got to munch these into little bread crumbs. I
don't should have done that earlier. Keep talking.
Speaker 1 (02:27):
I don't want to upset the salada army, which I'm
a part of. But I've recently just gone out a week.
Speaker 2 (02:34):
You know, if I was interested in this, I'd be fascinated.
Did I live in an alternate universe? Like most people?
Speaker 1 (02:39):
All the family eats.
Speaker 2 (02:41):
So hang on, I'm going to have to get my hand.
Speaker 1 (02:44):
You got to break those things up just a bit,
and you do that bit. So got a man to
do a man's bloody job.
Speaker 2 (02:50):
Jonesy is now making off. Look it's all going on
the floor. He's munching up the saladas and making a mess.
We now here's what we do. You're on my recipe.
We do that, do that? Do that? We pour this
into this. I'm pouring this goop which is a flour
(03:13):
and sugar. It looks it looks like wallpaper glue, just
the way I like it. Then what you do you
feel is you put that on top?
Speaker 1 (03:22):
How busted up that'll do?
Speaker 2 (03:26):
And then I'm going to sprinkle some cheese on top.
Speaker 1 (03:28):
I just feel that Geoff Chance wouldn't.
Speaker 2 (03:31):
Actually, I think on top of the No, I put
the cheese first, up, some grated cheese, and now on
top of that, Brendan, you put the saladas. Do it,
and you put your Jeff Chance reference? Is that the
last time you've watched a chef on television?
Speaker 1 (03:44):
I was on Jeff Chancer's show once.
Speaker 2 (03:45):
Oh I remember you, God, you were one guest person
here that he's show it for ten years and he's
still boasting about it. Okay, here we go. You know
I could I could be president of Venezuela and you
will tell me that you were once on the morning show.
All right, I'm going to put this in good morning
into the I've got that in the air fry yep,
(04:07):
and that we turn that on now for twenty minutes,
twenty minutes, twenty minutes, and so in the next chunk
of the show, we will be eating pineapple casserole. In
the meantime, you have to clean up the mess that's
all over the floor.
Speaker 1 (04:20):
Things to break out.
Speaker 3 (04:20):
The dust buster do it, which works almost as efficiently
as an air fryer.
Speaker 2 (04:27):
And this is my favorite kind of category, whether food
could be great or maybe not. This is an American recipe.
It's a pineapple casserole. So we've taken a can of pineapple.
Some of a can of pineapple we mixed with some
pineapple juice, added sugar, flour, shredded cheese, and some crushed
up saladas and melted butter.
Speaker 1 (04:47):
Very versatile biscuit salada.
Speaker 2 (04:49):
It's a mixture, this whole casserole.
Speaker 1 (04:51):
As opposed to say O this.
Speaker 2 (04:53):
Casserole is that? Why don't you to say and you
sing the jingle I know you want.
Speaker 1 (04:56):
To say a jingle or the solado salada jingle. Go
slader in the morning, slader than the evening slader. At
supper time. You can have them you.
Speaker 2 (05:04):
Can enjoy celata if you're going to get it off bridge.
All right, Well, here's what happens. It's a bit savory,
a little bit sweet. What do we make of it?
I don't think it's a dessert. It's not meant to
be a dessert, right, so let's scoop.
Speaker 1 (05:16):
It out and see it looks dreadful.
Speaker 2 (05:18):
It's come out of the air fry.
Speaker 1 (05:19):
Have you overcooked it?
Speaker 2 (05:20):
I don't think so.
Speaker 1 (05:21):
Not the first time you've overcooked something on this.
Speaker 2 (05:26):
Might you just shut your neck. I know you're trying to.
You try, and it's like poking a spider and you go, oh,
she's acting like a spider. Tom, here's some for you.
Speaker 3 (05:35):
Yeah, by Tom, he's recovering from stomach runny Tom, Tom.
Speaker 2 (05:41):
It is quite claggy. That's for you, Brendan. It looks
and let me grab some here and then.
Speaker 1 (05:46):
We all have any ice cream to go with it.
Speaker 2 (05:48):
I see, I don't think it's supposed to be sweet.
I don't think it is.
Speaker 1 (05:51):
Because there's cheese in there.
Speaker 2 (05:53):
There's cheese in there. Hang on and soladers. Okay, when
I say yes, I'm taking more. When I say yes,
go go wow.
Speaker 1 (06:07):
Wow. That is amazing, it's not bad.
Speaker 2 (06:13):
Do all the flavors cancel each other out in your
left with texture?
Speaker 1 (06:16):
No, it's cheesy. You got the pineapple, you got the sugar.
It's cheesy, and.
Speaker 2 (06:21):
Then you a little bit of hit it sweet, hit
of sweet at the end.
Speaker 1 (06:24):
I reckon you.
Speaker 2 (06:26):
Well, I don't think would you have it as a dessert?
Speaker 1 (06:30):
Well that's the thing, isn't it. You can have it
as anything.
Speaker 2 (06:34):
Like what to make it more savory or sweet? Do
you agree with me that the savory and the sweet
are canceling each other out? Yeah, you don't get much
of anything, and maybe that's the plan. If you're intrigued,
please try it. We'll put this on our socials.
Speaker 1 (06:53):
It's worth doing.
Speaker 3 (06:55):
It's worth buying an air fright for sure.
Speaker 2 (07:00):
That you do it. There's a fancy the moldy, bacteria
infested slab of meat.
Speaker 1 (07:06):
Fall off the fall that's what gets results. Too much,
tends to give you a diary. I'dbout to try it
with a vital week. Really, Chris Bread all the family?
Speaker 2 (07:16):
Okay, you want to just put a jingle in there
and be done with it.
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