June 8, 2023 • 10 mins
Robin Can't Cook - THE FULL RECAP!
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Episode Transcript
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Speaker 1 (00:00):
Robin Terial Kip on Brisbane's Kiss ninety seven three.
Speaker 2 (00:05):
The Norman V Hotel refurbished and reopened. It's never been better.
Come see yourself, Ah, then can cook.
Speaker 3 (00:14):
Yeah, that's you singing it.
Speaker 2 (00:15):
Yes, that's you starting it.
Speaker 1 (00:16):
I am looking forward to not hearing my singing.
Speaker 2 (00:19):
For quite a while.
Speaker 1 (00:19):
But Robin, Yeah, a few weeks ago I talked about
the rumor that I'd heard that you weren't a great cook.
Your boys reinforced it on Mother's Day and said it's
not one of your quality, so it's.
Speaker 2 (00:30):
Not a strength.
Speaker 4 (00:31):
I've avoided it, actively avoided it for I mean, they
get fed, Like, don't think that I just buy takeaway
all the time.
Speaker 2 (00:37):
I don't at all.
Speaker 4 (00:38):
But it's basically just meet and three vene and chuck
in a salad or whatever, and that's about as good
as it gut.
Speaker 1 (00:43):
So we wanted to see how you went at a
special lunch with forty of us there. Could you prepare
meals for forty people? And it nearly didn't happen. Last
week there was a bit of a freak out when
Post was kind to you.
Speaker 4 (00:54):
Yeah, total mountdown because the anticipation of actually facing something
I've actively avoided, and then of course you wanted me
to practice, and.
Speaker 2 (01:01):
I ghosted you twice because I thought, if I'm going
to do this, the only way I can navigate it is.
Speaker 4 (01:05):
To build up to one moment and one moment only,
And that moment happened yesterday.
Speaker 3 (01:09):
Well, the level of support in the room was huge,
Robin that one time you felt that you're being set up,
your boys felt you're being set up there as well.
And they were there at a table with your friends
Heidi and Nessie, and also Steph from My Kitchen Rules
and her daughter Emmy, who was loving everything. Yes, so
as attention was still there, Steph got up to address
the crowd.
Speaker 2 (01:27):
Oh did she have this?
Speaker 3 (01:29):
After a couple of verses and and yes, you know, I.
Speaker 4 (01:34):
Think I think she's found her calling.
Speaker 2 (01:41):
I saw her this morning during prep.
Speaker 4 (01:43):
Dan's helping her out. She was cooking the feather cheney
and she's having a little boogie while she's doing it.
So I feel like she's actually really enjoyed herself.
Speaker 3 (01:51):
Good by. The boys are shaking their head. They we're
already leaving the country.
Speaker 2 (01:58):
And there they are.
Speaker 4 (01:59):
They go next week, So I actually don't need to
take this further into my life. Things I learned out
of yesterday, and a lot of people have asked me,
how much did you actually cook?
Speaker 2 (02:07):
I actually cooked everything.
Speaker 4 (02:10):
I wasn't just standing there pretending to, you know, waltz
around a kitchen. It was a working industrial kitchen. I
have such respect for the normally the way they run
their facility. There is so much respect for each of
the chefs at their station. And I went into those
places and took over and had no idea what I
was doing.
Speaker 2 (02:29):
The things I learned Preparation is everything.
Speaker 4 (02:31):
So while we're doing the show yesterday, and I, you know,
it was kind of funny and laughing, but all the
chopping all that stuff, the meat arriving and then putting
the meat to room temperature, all of that stuff became
then imperative as to when we then had to start
to make the food.
Speaker 2 (02:47):
I screwed up a lot.
Speaker 4 (02:50):
I did, man like, you know, sharp knives and just
trying to just trying to keep up. And Big Dave,
who's the head chef there, has the patience of a
ain't like he just I was like a fox terrier,
and he was giving me the things to do. I
think the thing that I didn't do. That probably saved
me and stopped me getting super upset, is that I
(03:11):
didn't have to take the mental load of what was
going on. So he'd written everything out and all I
had to do was checklist. But every single thing that
was eaten yesterday, I had my hands all over, you know,
and I did, and you know, people did have to
come in behind me, like with the pizza dough and
fix it because I could get it to a certain
(03:31):
point and then they'd come in and just sort of
make it prettier. That sort of stuff I learned about steak.
How to make a tender steak is that you have
to cook it and then rest. It has to be
at room temperature. I watch Kate, who's the chef in
charge of that meat section. Sheese extraordinary and if you
ever go down to the normanber you can see her
do her work. I understand what love in food means.
I used to think that was the greatest wank that
(03:53):
I've ever seen on any cooking show ever, But I
see in that when we're actually at service, this is
huge buzz and all of the chefs are really putting
every ounce of themselves into the dishes. They're creating, and
I got swept away by that. I absolutely thought, I
really want people to like when I'm putting out there.
Speaker 2 (04:13):
Yeah, so caring, isn't it. Yeah, it doesn't have to
be loved, but just care.
Speaker 4 (04:17):
Yeah, but just like really innately putting part of yourself
in what is being delivered. So it then made the
verdict even more terrifying because I'm thinking, if people come
back and tell me it's crap, then how am I
going to cope with that? So look, I came out
and the crowd were very lovely. But the two greatest
teams of critics and supporters are my girlfriends and my sons.
(04:38):
So coming up next, let me give you and mate
my boys.
Speaker 2 (04:43):
They don't need to be nice to me. They know
I'll still love them anyway. You'll hear from them.
Speaker 1 (04:49):
Eight nineteen. Coming up at a moment, we'll find out
what Robin's boys thought of the steaks she put on
at the Norman By yesterday.
Speaker 2 (04:55):
And it was the stakes that was problematic.
Speaker 1 (04:57):
Well, yes, and to them about the steaks, because they
took mine.
Speaker 3 (05:02):
And left me with thee we can't talk about it.
Speaker 2 (05:06):
You went to the bar an opportunity apparently, I was
car bloading.
Speaker 3 (05:12):
Rob you Kip was going into record pieces within the kitchen.
I said to it one time, is Robin aware how
much people are enjoying her food? That's been a lot.
Speaker 4 (05:21):
I was panicking about the fact that I set the
teatail a light and the stakes had smoked out the
whole of the pub.
Speaker 1 (05:27):
Well.
Speaker 3 (05:27):
In the meantime, our listeners who were guests were saying
things like this, what a oh, they're so nice and
I don't know where you've been.
Speaker 2 (05:37):
Exactly, I don't really know.
Speaker 4 (05:39):
It's nice.
Speaker 2 (05:40):
Use that well, well.
Speaker 4 (05:41):
This is my very impressive looking pasta very yummy.
Speaker 2 (05:45):
Wow, that's excellent. That's really nice. Nice use that well,
she can't good? Did you pay them?
Speaker 5 (05:51):
No?
Speaker 3 (05:53):
Wow? Genuine they didn't pay for the food either.
Speaker 4 (05:56):
He said, coming up next to my girl tribe, we'll talk,
as will my very brutal sons.
Speaker 1 (06:02):
Right after Lewis Capaldi yesterday had happened the big lunch
at the Normanby Hotel. Robin put on a three course
meal for forty people.
Speaker 2 (06:10):
Nailed it, nailed it, thank you.
Speaker 1 (06:13):
Yeah.
Speaker 4 (06:13):
I don't have the same impression of what unfolded over
the eight hours of yesterday, but yeah, what a rollercoaster though, right, Like,
I had a complete meltdown last week and I warned
you that that was going to happen. And then I said,
because you were so frightened, what did you think was
gonna happen in the kitchen?
Speaker 2 (06:31):
Did I get a knife and come after you?
Speaker 1 (06:33):
I honestly thought. But because when we went to do
the training day a couple of days before and you
refused to touch a knife, I just thought, this is
this is not going to happen. You're just not going
to do it.
Speaker 2 (06:42):
No, you see, you don't know me well enough.
Speaker 4 (06:44):
I went through the emotional experience, but then there is
was a twenty four hour period where I just dumb it,
like doubled down and went, you will do this?
Speaker 2 (06:54):
Yes, And I did.
Speaker 3 (06:55):
And it's something you can't to know. Steph Dan and
Steph from MI K It's rules twice when said you
did a great job and they actually know stuff.
Speaker 4 (07:03):
Yeah, well I still I'm a little I don't know
that that's true. But I also had my tribe there,
my supporter is so we had Nessie and Heidi and
they have known me for over twenty years and they
have supported me through some of the best.
Speaker 2 (07:15):
Times and the worst times in my life.
Speaker 4 (07:17):
So for them to be there and to give their
honest opinion, I really listened, and this is what they said.
Speaker 2 (07:24):
It was so good.
Speaker 5 (07:26):
We're a little bit worried that you're going to get
on the food train and every time we come to
your house is going to be food made for.
Speaker 2 (07:33):
Us, not never, not at all.
Speaker 6 (07:36):
Mate, you did really, really well. You know, not that
we're surprised, but we're impressed.
Speaker 4 (07:41):
So tell me what was going on in the room
as the plates were coming out. There must have been
some sort of anticipation.
Speaker 2 (07:47):
Yeah, there's a.
Speaker 5 (07:48):
Little bit of nervousness. I noticed Kip said he likes
more on his pizza, so we'll try saying that in
my kitchen.
Speaker 2 (07:57):
You're not going to get it.
Speaker 4 (07:58):
You know.
Speaker 6 (07:58):
There was anticipation and Terry did well, you know, getting
us all excited. But then when it came down and
everyone had the pizza, it got quiet for a while.
The remact went fire while everybody was chowing down.
Speaker 4 (08:08):
Yeah, I will never do that again.
Speaker 5 (08:12):
You were tired when you came out. You were tired,
and I thought, yeah, there's a lot goes into food.
I don't think you realized that oh.
Speaker 4 (08:18):
Have you been waiting twenty years to say that?
Speaker 2 (08:21):
A lot goes into preparing a meal. Yeah, that's why
do I want to do it? And I'm happy if I.
Speaker 5 (08:26):
Never do it again.
Speaker 4 (08:29):
So that was a girl. And then I had my
three sons and as you know, over the last two
weeks they have been harsh.
Speaker 2 (08:35):
Yeah, they still have the chance to have a dig.
We did very well, Very proud of your mom. Really amazing.
You said I would fail. Well, oh, so were you wrong?
Speaker 6 (08:46):
I'm wrong?
Speaker 2 (08:48):
It's fin How did I go?
Speaker 1 (08:50):
Yeah?
Speaker 2 (08:50):
I was pleasantly surprised. It was actual pretty good.
Speaker 4 (08:54):
Well you came in the kitchen too, you saw all
the steak action.
Speaker 2 (08:57):
And all this stuff smoke. I thought I was going
to be terrible if we did pretty good.
Speaker 4 (09:01):
Thanks mate, that's high praisingdeed from you three. Okay, Low,
you've been enjoying the beers.
Speaker 2 (09:06):
Yeah, that was the food that was very good. It
actually was good. I paid I like pipe said, I
paid for it before. Really, yeah, I paid for it.
Speaker 5 (09:13):
Did you have the steak or the finiek?
Speaker 2 (09:16):
It was that medium?
Speaker 6 (09:17):
No?
Speaker 2 (09:18):
It was medium rare? Is that good? Good for us?
But yeah, well maybe it wasn't.
Speaker 4 (09:23):
When I was good.
Speaker 2 (09:23):
It was the menu but like it like that? Oh
I did it for you failed successfully? Thanks Pipes.
Speaker 4 (09:30):
Did you eat the steak and the fie?
Speaker 2 (09:33):
I had both? Why? Because it was that good? Because
you're just the most amazing cook ever. Okay, so out
of ten.
Speaker 4 (09:41):
Seven and a okay, yeah, hi it was eight six Fellers,
don't ever think this will ever happen at home.
Speaker 2 (09:52):
I'm well aware.
Speaker 1 (09:54):
So what so you haven't caught the barget I think?
Speaker 4 (09:57):
Okay, no, no, no, I'm super proud of myself for
fronting up and doing it. But I that's not I
don't think I'll ever cook it, and I don't think
i'll improve in my eating of it. But I'm super
glad I did it. And let me just do a
massive shout out to the Norman Beee Hotel. That place
is run just so extraordinarily well. The chefs in the
kitchen do it with their absolute utmost and I know
(10:20):
that the owners have only just bought it and it's
had a tough time previously.
Speaker 2 (10:24):
Please go support the Norman Bee. They're extraordinary.
Speaker 3 (10:26):
They're got a US state called the Robin. It's rareer
than you think, very good
Speaker 4 (10:32):
It's improving Terry and kids on Dristone's Kiss It's ninety
seventy three
Robin Terial Kip on Brisbane's Kiss ninety seven three.
Speaker 2 (00:05):
The Norman V Hotel refurbished and reopened. It's never been better.
Come see yourself, Ah, then can cook.
Speaker 3 (00:14):
Yeah, that's you singing it.
Speaker 2 (00:15):
Yes, that's you starting it.
Speaker 1 (00:16):
I am looking forward to not hearing my singing.
Speaker 2 (00:19):
For quite a while.
Speaker 1 (00:19):
But Robin, Yeah, a few weeks ago I talked about
the rumor that I'd heard that you weren't a great cook.
Your boys reinforced it on Mother's Day and said it's
not one of your quality, so it's.
Speaker 2 (00:30):
Not a strength.
Speaker 4 (00:31):
I've avoided it, actively avoided it for I mean, they
get fed, Like, don't think that I just buy takeaway
all the time.
Speaker 2 (00:37):
I don't at all.
Speaker 4 (00:38):
But it's basically just meet and three vene and chuck
in a salad or whatever, and that's about as good
as it gut.
Speaker 1 (00:43):
So we wanted to see how you went at a
special lunch with forty of us there. Could you prepare
meals for forty people? And it nearly didn't happen. Last
week there was a bit of a freak out when
Post was kind to you.
Speaker 4 (00:54):
Yeah, total mountdown because the anticipation of actually facing something
I've actively avoided, and then of course you wanted me
to practice, and.
Speaker 2 (01:01):
I ghosted you twice because I thought, if I'm going
to do this, the only way I can navigate it is.
Speaker 4 (01:05):
To build up to one moment and one moment only,
And that moment happened yesterday.
Speaker 3 (01:09):
Well, the level of support in the room was huge,
Robin that one time you felt that you're being set up,
your boys felt you're being set up there as well.
And they were there at a table with your friends
Heidi and Nessie, and also Steph from My Kitchen Rules
and her daughter Emmy, who was loving everything. Yes, so
as attention was still there, Steph got up to address
the crowd.
Speaker 2 (01:27):
Oh did she have this?
Speaker 3 (01:29):
After a couple of verses and and yes, you know, I.
Speaker 4 (01:34):
Think I think she's found her calling.
Speaker 2 (01:41):
I saw her this morning during prep.
Speaker 4 (01:43):
Dan's helping her out. She was cooking the feather cheney
and she's having a little boogie while she's doing it.
So I feel like she's actually really enjoyed herself.
Speaker 3 (01:51):
Good by. The boys are shaking their head. They we're
already leaving the country.
Speaker 2 (01:58):
And there they are.
Speaker 4 (01:59):
They go next week, So I actually don't need to
take this further into my life. Things I learned out
of yesterday, and a lot of people have asked me,
how much did you actually cook?
Speaker 2 (02:07):
I actually cooked everything.
Speaker 4 (02:10):
I wasn't just standing there pretending to, you know, waltz
around a kitchen. It was a working industrial kitchen. I
have such respect for the normally the way they run
their facility. There is so much respect for each of
the chefs at their station. And I went into those
places and took over and had no idea what I
was doing.
Speaker 2 (02:29):
The things I learned Preparation is everything.
Speaker 4 (02:31):
So while we're doing the show yesterday, and I, you know,
it was kind of funny and laughing, but all the
chopping all that stuff, the meat arriving and then putting
the meat to room temperature, all of that stuff became
then imperative as to when we then had to start
to make the food.
Speaker 2 (02:47):
I screwed up a lot.
Speaker 4 (02:50):
I did, man like, you know, sharp knives and just
trying to just trying to keep up. And Big Dave,
who's the head chef there, has the patience of a
ain't like he just I was like a fox terrier,
and he was giving me the things to do. I
think the thing that I didn't do. That probably saved
me and stopped me getting super upset, is that I
(03:11):
didn't have to take the mental load of what was
going on. So he'd written everything out and all I
had to do was checklist. But every single thing that
was eaten yesterday, I had my hands all over, you know,
and I did, and you know, people did have to
come in behind me, like with the pizza dough and
fix it because I could get it to a certain
(03:31):
point and then they'd come in and just sort of
make it prettier. That sort of stuff I learned about steak.
How to make a tender steak is that you have
to cook it and then rest. It has to be
at room temperature. I watch Kate, who's the chef in
charge of that meat section. Sheese extraordinary and if you
ever go down to the normanber you can see her
do her work. I understand what love in food means.
I used to think that was the greatest wank that
(03:53):
I've ever seen on any cooking show ever, But I
see in that when we're actually at service, this is
huge buzz and all of the chefs are really putting
every ounce of themselves into the dishes. They're creating, and
I got swept away by that. I absolutely thought, I
really want people to like when I'm putting out there.
Speaker 2 (04:13):
Yeah, so caring, isn't it. Yeah, it doesn't have to
be loved, but just care.
Speaker 4 (04:17):
Yeah, but just like really innately putting part of yourself
in what is being delivered. So it then made the
verdict even more terrifying because I'm thinking, if people come
back and tell me it's crap, then how am I
going to cope with that? So look, I came out
and the crowd were very lovely. But the two greatest
teams of critics and supporters are my girlfriends and my sons.
(04:38):
So coming up next, let me give you and mate
my boys.
Speaker 2 (04:43):
They don't need to be nice to me. They know
I'll still love them anyway. You'll hear from them.
Speaker 1 (04:49):
Eight nineteen. Coming up at a moment, we'll find out
what Robin's boys thought of the steaks she put on
at the Norman By yesterday.
Speaker 2 (04:55):
And it was the stakes that was problematic.
Speaker 1 (04:57):
Well, yes, and to them about the steaks, because they
took mine.
Speaker 3 (05:02):
And left me with thee we can't talk about it.
Speaker 2 (05:06):
You went to the bar an opportunity apparently, I was
car bloading.
Speaker 3 (05:12):
Rob you Kip was going into record pieces within the kitchen.
I said to it one time, is Robin aware how
much people are enjoying her food? That's been a lot.
Speaker 4 (05:21):
I was panicking about the fact that I set the
teatail a light and the stakes had smoked out the
whole of the pub.
Speaker 1 (05:27):
Well.
Speaker 3 (05:27):
In the meantime, our listeners who were guests were saying
things like this, what a oh, they're so nice and
I don't know where you've been.
Speaker 2 (05:37):
Exactly, I don't really know.
Speaker 4 (05:39):
It's nice.
Speaker 2 (05:40):
Use that well, well.
Speaker 4 (05:41):
This is my very impressive looking pasta very yummy.
Speaker 2 (05:45):
Wow, that's excellent. That's really nice. Nice use that well,
she can't good? Did you pay them?
Speaker 5 (05:51):
No?
Speaker 3 (05:53):
Wow? Genuine they didn't pay for the food either.
Speaker 4 (05:56):
He said, coming up next to my girl tribe, we'll talk,
as will my very brutal sons.
Speaker 1 (06:02):
Right after Lewis Capaldi yesterday had happened the big lunch
at the Normanby Hotel. Robin put on a three course
meal for forty people.
Speaker 2 (06:10):
Nailed it, nailed it, thank you.
Speaker 1 (06:13):
Yeah.
Speaker 4 (06:13):
I don't have the same impression of what unfolded over
the eight hours of yesterday, but yeah, what a rollercoaster though, right, Like,
I had a complete meltdown last week and I warned
you that that was going to happen. And then I said,
because you were so frightened, what did you think was
gonna happen in the kitchen?
Speaker 2 (06:31):
Did I get a knife and come after you?
Speaker 1 (06:33):
I honestly thought. But because when we went to do
the training day a couple of days before and you
refused to touch a knife, I just thought, this is
this is not going to happen. You're just not going
to do it.
Speaker 2 (06:42):
No, you see, you don't know me well enough.
Speaker 4 (06:44):
I went through the emotional experience, but then there is
was a twenty four hour period where I just dumb it,
like doubled down and went, you will do this?
Speaker 2 (06:54):
Yes, And I did.
Speaker 3 (06:55):
And it's something you can't to know. Steph Dan and
Steph from MI K It's rules twice when said you
did a great job and they actually know stuff.
Speaker 4 (07:03):
Yeah, well I still I'm a little I don't know
that that's true. But I also had my tribe there,
my supporter is so we had Nessie and Heidi and
they have known me for over twenty years and they
have supported me through some of the best.
Speaker 2 (07:15):
Times and the worst times in my life.
Speaker 4 (07:17):
So for them to be there and to give their
honest opinion, I really listened, and this is what they said.
Speaker 2 (07:24):
It was so good.
Speaker 5 (07:26):
We're a little bit worried that you're going to get
on the food train and every time we come to
your house is going to be food made for.
Speaker 2 (07:33):
Us, not never, not at all.
Speaker 6 (07:36):
Mate, you did really, really well. You know, not that
we're surprised, but we're impressed.
Speaker 4 (07:41):
So tell me what was going on in the room
as the plates were coming out. There must have been
some sort of anticipation.
Speaker 2 (07:47):
Yeah, there's a.
Speaker 5 (07:48):
Little bit of nervousness. I noticed Kip said he likes
more on his pizza, so we'll try saying that in
my kitchen.
Speaker 2 (07:57):
You're not going to get it.
Speaker 4 (07:58):
You know.
Speaker 6 (07:58):
There was anticipation and Terry did well, you know, getting
us all excited. But then when it came down and
everyone had the pizza, it got quiet for a while.
The remact went fire while everybody was chowing down.
Speaker 4 (08:08):
Yeah, I will never do that again.
Speaker 5 (08:12):
You were tired when you came out. You were tired,
and I thought, yeah, there's a lot goes into food.
I don't think you realized that oh.
Speaker 4 (08:18):
Have you been waiting twenty years to say that?
Speaker 2 (08:21):
A lot goes into preparing a meal. Yeah, that's why
do I want to do it? And I'm happy if I.
Speaker 5 (08:26):
Never do it again.
Speaker 4 (08:29):
So that was a girl. And then I had my
three sons and as you know, over the last two
weeks they have been harsh.
Speaker 2 (08:35):
Yeah, they still have the chance to have a dig.
We did very well, Very proud of your mom. Really amazing.
You said I would fail. Well, oh, so were you wrong?
Speaker 6 (08:46):
I'm wrong?
Speaker 2 (08:48):
It's fin How did I go?
Speaker 1 (08:50):
Yeah?
Speaker 2 (08:50):
I was pleasantly surprised. It was actual pretty good.
Speaker 4 (08:54):
Well you came in the kitchen too, you saw all
the steak action.
Speaker 2 (08:57):
And all this stuff smoke. I thought I was going
to be terrible if we did pretty good.
Speaker 4 (09:01):
Thanks mate, that's high praisingdeed from you three. Okay, Low,
you've been enjoying the beers.
Speaker 2 (09:06):
Yeah, that was the food that was very good. It
actually was good. I paid I like pipe said, I
paid for it before. Really, yeah, I paid for it.
Speaker 5 (09:13):
Did you have the steak or the finiek?
Speaker 2 (09:16):
It was that medium?
Speaker 6 (09:17):
No?
Speaker 2 (09:18):
It was medium rare? Is that good? Good for us?
But yeah, well maybe it wasn't.
Speaker 4 (09:23):
When I was good.
Speaker 2 (09:23):
It was the menu but like it like that? Oh
I did it for you failed successfully? Thanks Pipes.
Speaker 4 (09:30):
Did you eat the steak and the fie?
Speaker 2 (09:33):
I had both? Why? Because it was that good? Because
you're just the most amazing cook ever. Okay, so out
of ten.
Speaker 4 (09:41):
Seven and a okay, yeah, hi it was eight six Fellers,
don't ever think this will ever happen at home.
Speaker 2 (09:52):
I'm well aware.
Speaker 1 (09:54):
So what so you haven't caught the barget I think?
Speaker 4 (09:57):
Okay, no, no, no, I'm super proud of myself for
fronting up and doing it. But I that's not I
don't think I'll ever cook it, and I don't think
i'll improve in my eating of it. But I'm super
glad I did it. And let me just do a
massive shout out to the Norman Beee Hotel. That place
is run just so extraordinarily well. The chefs in the
kitchen do it with their absolute utmost and I know
(10:20):
that the owners have only just bought it and it's
had a tough time previously.
Speaker 2 (10:24):
Please go support the Norman Bee. They're extraordinary.
Speaker 3 (10:26):
They're got a US state called the Robin. It's rareer
than you think, very good
Speaker 4 (10:32):
It's improving Terry and kids on Dristone's Kiss It's ninety
seventy three
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