June 15, 2026 • 18 mins
Today on the Pod, the guys name ingredients and judge things like boiled mince...
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Speaker 1 (00:00):
Daily bespoke content that you won't find on the radio
show The Dark Breakfast Podcast.
Speaker 2 (00:05):
Welcome along to the first part of the Cherry, The
first podcast to see the sun, the first to see
in a new day, the day of Our Lord, the
sixteenth of June twenty twenty six.
Speaker 3 (00:13):
Where do we stand on steel cut oats?
Speaker 2 (00:17):
Steel cut oats slightly joyless as a joyless breakfast.
Speaker 3 (00:22):
Yeah, yep, it's in general, just.
Speaker 2 (00:25):
With some some milk. I mean, that's what Zoe has
every morning. Yes, out in the office. Cost effective.
Speaker 3 (00:31):
Oh my god?
Speaker 4 (00:32):
Sorry, what's steel cut oats?
Speaker 2 (00:34):
What is it? Particular type of oat? It hasn't It
hasn't been as far as i'm as, I don't think
it's been refined. Okay, so it's better for steel cut oats,
better for you than just oats.
Speaker 3 (00:48):
Never heard of.
Speaker 5 (00:48):
It makes me think of steel cap boots, but that's
obviously quite different.
Speaker 3 (00:52):
It's theere just cut by steel.
Speaker 2 (00:54):
Okay.
Speaker 3 (00:54):
You would assume, I think.
Speaker 2 (00:55):
More raw to the floor, raw like reservoir.
Speaker 6 (01:00):
Yeah, that's what they say on them. I don't mind ites,
but I feel like it's a lot of food was
ruined by my grandparents' era because they would just make
the they would take it quite a nice food and
prepare it in the grossest way possible. Land yeah, bland,
watery like how there's some oats on the stuff. You
look at your life for fox watery Yeah, watery, Like
(01:24):
did your appearance or grandparents ever boil mint? Yeah, you're like,
you know, you know that, you know the close ars
Germans aren't flying overhead right now. We don't have to
eat like this, you know, we're we're in a time
in prosperity and peace. We don't have to be boiling
our meat, you know, boiled mints.
Speaker 2 (01:47):
So you get there obviously you fill up a pot
with water, yeah, and then you put them.
Speaker 3 (01:52):
I don't know, I think you. I don't know.
Speaker 6 (01:54):
I don't know's it's in a pot. It's monts enough.
Speaker 3 (02:01):
I don't know.
Speaker 4 (02:01):
If you can get tenments you can get.
Speaker 3 (02:05):
You can get canniments.
Speaker 2 (02:07):
You didn't get canmans you didn't get, Okay, but no,
it's just like I don't know wartime wartime foods. Yeah,
it's a good it's a good topic of conversation actually,
like boomer boom yeah, because also boomers love to over
boil a carrot.
Speaker 3 (02:26):
Oh, yeah, to mush and cabbage and cabbage.
Speaker 2 (02:30):
Yeah, and then you run a runny meshed potato with
that with water. You know, there's too much water. The
water hasn't been drained out of the mash. Potato, much
water and everything. I think they think it makes the
meal go further. I think they're just guys in the fact.
There's no butter, no milk, no salt in it. So
leave some water and these kids won't know. And then
you do. So you do a corn beef with that.
(02:50):
Oh yeah, I mean I do like corn beef with
a white sauce sauce. Yeah, white sauce or the mustard
sauce sauces and cauliflower mm hmm. Cabbage, cabbage, cabbage, cabbage,
boiled cabbage, just no flavor. I smell, yeah, boil cabbage.
Growing up, I couldn't do.
Speaker 5 (03:09):
Poil anything good for you. And boiled cabbage, you boil
the shit out of that thing.
Speaker 2 (03:13):
Ruffage, ruffige, good for the system. You're farting all right, right.
Fibrous cabbage is apparently a super food.
Speaker 3 (03:21):
There must be a reason that's in everything, Like same
with onions. Onions.
Speaker 6 (03:25):
There must be a reason we put it into everything.
You know, there's these foods that you know, how often
do you walk into the house gotches that smells good?
Speaker 3 (03:33):
What's that?
Speaker 6 (03:33):
Oh, that's just an onion, Like I haven't cooked anything
else yet.
Speaker 3 (03:37):
That's yeah, that's your bodyguard. There's some good shit in
there for you.
Speaker 2 (03:41):
I went to Young Char with my daughter and the weekend,
just the two of us of a date situation at
weird actually a few people. She's just getting to the
age now where people start to look at me like, oh,
so you've gone with a younger model there also because
of your reputation. Yep. And we had young Chat and
we got the bock choi with oyster sauce. Do you know?
(04:03):
The bock choy with oyster sauce?
Speaker 6 (04:05):
Very hard to pick up with the plastic chopsticks they
give you. I want a wooden chop stick for that.
Please just knife and fork there.
Speaker 2 (04:12):
But I will hump for that thing back, like nobody's business.
That's good. It's good stuff. And why do I not
do that? We never do a bock choi with oyster
sauce at home. Steamed bock choy with oyster sauce racist,
It's very racist of us. It's a racist, yeah, racist
oyster sauce bock Choi.
Speaker 6 (04:33):
Okay, but again, this is the issue that I think
that I think that you struggle to get hit around
with racism is the reason. The reason that's racist is
he doesn't do it because he hates the ethnicity that
that cuisine comes from, and that's what makes it racist.
Speaker 4 (04:47):
Okay, thanks man.
Speaker 6 (04:49):
To describe something as Asian is not racist, but to
hate it because it is, that's racist.
Speaker 4 (04:54):
Okay, all right, my friend that we're all.
Speaker 2 (04:57):
Learning learn every days of learning. When it comes to racism,
it is, and we're all learning here together. I think
it's very good for you, buck choy. I'm thinking the
color just says to me, that's good for you. That's good,
the vibrant green plus the storky bit. Yeah, which, so
you've got a bit of different text you're going on.
Speaker 6 (05:18):
I reckon we at least I throw too much of
the broccoli away. I reckon that they reckon the stork's
are good for you, and bloody I always biff the stalk.
Speaker 2 (05:26):
Oh you don't need the stork.
Speaker 6 (05:27):
Well, it's not that I don't eat the stork, it
just doesn't make it into the I need to be
dicing that thing up and putting it in.
Speaker 2 (05:32):
Do you you must put some of the stork in it?
Just all flor it?
Speaker 6 (05:37):
No, it's not all flora, but there's just some stork.
But then where it becomes the tree trunk, that part
won't go in. But I feel like I should be
because that's just as good, isn't it.
Speaker 2 (05:45):
I think it is. But what of Broccolini then, I
mean Broccolini's.
Speaker 6 (05:50):
Yeah, I'm not saying I won't eat stork. I'm just
saying it just doesn't make it into the And I
think it's a presentation issue.
Speaker 2 (05:56):
Yeah, I think as well with the stork with broccoli.
If you're going with the fry, you know, if you're saute,
it's nice having a little bit of that kind of
harder stuff. You can just cut it in.
Speaker 3 (06:08):
What do you stand on a silver beat? Oh?
Speaker 2 (06:11):
I do. I used to hate silver beat as a kid,
especially when it had been boiled really hot and you
would burn the crap out of your mouth. My mum
wouldn't get rid of the water out of it again,
boom my foot. But nowadays I when I have silver beat,
it tastes like an old sock in a way. But
I will still I know it's good for me, so
(06:31):
I eat it.
Speaker 3 (06:31):
A lot of comfortable old sock.
Speaker 2 (06:33):
Yeah.
Speaker 6 (06:33):
Yeah, you boil that thing to within an inch of
its life. There's salt the fuck out of it. Yeah,
salt the you gotta salt. They there's no nah, and
then there's water all over your plate after that, because
there's no amount of like trying to dry it out.
Speaker 3 (06:46):
That's ever going to get everything out of it. And
then you salt that. That's off it.
Speaker 2 (06:50):
I feel like beans. Nobody really eats beans anymore. Beans.
Speaker 4 (06:54):
No, we do beans.
Speaker 3 (06:55):
Beans? Last night?
Speaker 2 (06:56):
Did you so?
Speaker 3 (06:57):
I need you to check your sauces?
Speaker 4 (06:58):
Shit, Okay, you're a reputable sauce Jerry.
Speaker 2 (07:02):
I think maybe it's yeah, okay, sorry, I thought I
did actually have my finger on.
Speaker 5 (07:08):
The pole some light infotainment on seven sharp last night,
and there was nothing about beans, And maybe that's the problem.
Speaker 2 (07:13):
There were no vegetables in that pasta dish that they
prepared last night, and so there was there was tomato.
Speaker 5 (07:18):
Or that guy that picked up the guy from the hospital.
The guy that picked up the guy from the hospital. Yes,
I can't remember his name.
Speaker 2 (07:26):
It was very important. The name part of it was
important because Richard Hayes.
Speaker 4 (07:29):
Richard Hayes, well done, what a memory, Richard Hayes.
Speaker 2 (07:32):
Did you hear about that monight?
Speaker 3 (07:33):
No? I saw the ad on well, I was lotching
the news.
Speaker 2 (07:37):
It's enough to turn off the Yeah, Richard Hayes was.
There's basically this old dude was in hospital with.
Speaker 7 (07:43):
Gout, in the hospital with in hospital with gout overnight
on the seafood, and he was released and so he
was an old boy and so has so the hospital
then called his next of kin, Richard Hayes.
Speaker 4 (07:56):
No, called the daughter. Daughter wasn't picking up.
Speaker 2 (07:58):
Daughter wasn't packing up. So we nicks of can Richard
Hayes and got and looked up on the phone. But
Richard well looked in the record. Richard Hayes called Richard
Hayes and Richard has got the call and they said
there's an old guy here that bah blah blah and
do you know and Richard ha and he goes, well,
he needs to be picked up. And Richard Hayes doesn't
(08:19):
know this guy different. Richard Hayes turns out, see it
I come.
Speaker 3 (08:23):
Gram at a time in his hands. Richard.
Speaker 2 (08:25):
Yeah. So Richard Hayes went and picked up this old boy.
The old boy looked at him when they arrived, and
the old boy goes, I I sort of recognized you, Richard,
but you look different. And he goes, well, I don't
recognize you at all, but I am here to pick
you up. And then he goes, let me drop your home,
and he goes, oh, thank you so, and then he
goes with do you love and the guy goes, I
(08:45):
don't really know.
Speaker 4 (08:46):
I don't remember, I can't remember.
Speaker 2 (08:48):
Just cruise around, drive around until you've sort of saw
some things that he vaguely remember.
Speaker 3 (08:53):
They're punishing down to drive around.
Speaker 6 (08:54):
It's all roundabouts, so many roundabouts, so many fucking roundabouts.
Speaker 2 (08:58):
And then finally dropped him home.
Speaker 6 (09:02):
Ye. Good to Marion, a good enough town that you
could have just about pulled up to any intersection. Sorry,
do you know this old quadro? And my passenger said,
do you know who he lives? Someone would have I reckon, yeah,
my family live in one of them. Would have been
able to point him in the right way, Yeah, right direction.
Speaker 2 (09:16):
I was at about twenty five years ago and we
were filming, and I was at a service station putting
some guests in the in the car, and these dudes
came up to me and said Jeremy and I said
to you, and they said, oh, we really enjoy your show.
I said thank you. And then they said here have
this and gave me a massive bag of weed. Yeah,
like a massive bag of weight. It would have been.
(09:38):
It was announce yeah close to anyway, brilliant. Just I
was like, thank you.
Speaker 4 (09:45):
They are very charitable there, Richard Hayes, the weed guy.
Speaker 2 (09:48):
I mean, but a lot like are hundreds of dollars worth.
It's the bay of plenty. Brother man, these guys, I
thought to myself, I firstly thank you. Secondly, man, you
must be going a long way.
Speaker 3 (10:00):
Yeah, to just be dishing it out like that way
fertile soils from what I'm hearing.
Speaker 5 (10:06):
Climate didn't someone had another service station go to assault you.
I thought you were going with that story. Was that
service mark?
Speaker 2 (10:14):
Yeah? Yeah, that wasn't good.
Speaker 4 (10:15):
Sorry, I get mixed up with you.
Speaker 2 (10:17):
It was not a good That was a bad service
station story. This other one was a very good super
station story.
Speaker 3 (10:22):
It's all swings roundabouts, man at service stations.
Speaker 2 (10:24):
Well, I suppose in that situation I had such a
good experience at one, But I have to I have
to have a bad universe for you.
Speaker 3 (10:31):
What was that.
Speaker 2 (10:33):
Ship?
Speaker 3 (10:34):
Whole town?
Speaker 6 (10:34):
I went to last year sales year, d Orthor Dargaville
got him and.
Speaker 2 (10:41):
I got him.
Speaker 6 (10:42):
And when I stopped in at Dargaville and this car
full of shirtless people men and women pulled up and
were just having domestics and then didn't then fill the
car up and then drove off again.
Speaker 3 (10:51):
And I told that retold that story.
Speaker 6 (10:54):
I think some aspersions about the glass barbecue were made.
And then I was told promptly on the text machine
never to go back the Dargle, which happy to oblige.
But I was like, hey, I just told a story
of a thing that happened to me. You know, I've
since arrived at the conclusion that the place of ship old,
but before that, I was just describing a thing that happened.
Speaker 2 (11:15):
Don't slay those great if you want to commit, yeah,
but I mean then again, if you want to commit,
probably yeah.
Speaker 5 (11:25):
You probably show going back to food when you're roasting,
you leave the skin on. Yeah, Because for the longest
time I was peeling that ship off, and it was
really annoying because you try and look for the most round,
least indented easiest one.
Speaker 3 (11:40):
Yeah, yeah to peel. And then what Cliff Curtis said, Hey,
don't bother you.
Speaker 5 (11:45):
Then there not Cliff Curtis, Matt Heath, he said, you
leave the skin on that thing. That's the best bit
for you. And then I thought, well a good for me?
Be so much cost effective and cost effective.
Speaker 3 (11:58):
But didn't he also eat the skin off the grid?
Wasn't that a thing?
Speaker 2 (12:01):
I would not take any food advice from Matt Heath, No,
I take it pay. I take plenty of advice from
Matt Heath on a number of things.
Speaker 4 (12:10):
With a grain of salt.
Speaker 2 (12:12):
Sure, But I he is knowledgeable on a lot of stuff.
He's got a lot of knowledge inside of that brain.
But food, No, he doesn't have taste buds. Famously, he
has no tastebuds.
Speaker 3 (12:24):
Does he not? What he's got the biggest tongue of
said in life.
Speaker 2 (12:28):
Huge tongue. That's the problem. Massive. So yeah, he's just
he will eat anything, Actually he won't. He won't eat anything.
He won't eat a lot of vegetables. He won't eat
a lot of really nice food. But he will eat
the worst food you've ever seen. Yeah, quite happily loves
fat like he will just all the fat off a
steak that's his favorite, but he'll make this noise to it,
(12:54):
will slop on his face.
Speaker 5 (12:56):
Remember that time he ate ice cream while we were
doing an interview on he burp that guy and he
purp that guy.
Speaker 2 (13:01):
Yeah. I felt like something's happened to him when it
comes to food or meal times, or something happened. Maybe
it's because he was one of four kids, or something's
happened because he's got a very strange relationship with it.
Speaker 4 (13:15):
Boomer Jason as well, Boom and Peller. That could get
me in trouble.
Speaker 3 (13:20):
Yeah, who did Boom Pellet?
Speaker 4 (13:23):
Yeah, Boom pal.
Speaker 6 (13:25):
Yeah didn't he Wasn't his family a big proponent of
the mutton Ham?
Speaker 2 (13:30):
Yeah?
Speaker 6 (13:31):
Yeah, apparently my family was too. This was before my time,
but they got into the mutton Ham.
Speaker 2 (13:35):
Oh yeah yeah South family, nor family South?
Speaker 4 (13:39):
What's that one that he must be?
Speaker 2 (13:41):
It must be a South thing because I've never even
heard of it.
Speaker 3 (13:44):
Yeah, what's that?
Speaker 5 (13:45):
Because he loved the Yorkshire pudding? Did he like the
Yorkshire pudding with the little sausages in it?
Speaker 4 (13:50):
What's that?
Speaker 2 (13:50):
I've never had Yorkshire putting? But it sounds gross. It
actually sounds great until someone describes to you what it is.
I thought, yam Yorkshire putting. I just imagined a Christmas
when I was going up.
Speaker 3 (14:01):
Say it's not, I don't mind it.
Speaker 2 (14:04):
Is it like a Scotch egg?
Speaker 3 (14:06):
No?
Speaker 6 (14:06):
No, it's like a cup cake savory not cupcake cape
baked cap It's like, I don't really know how to
describe what that is.
Speaker 5 (14:16):
It's like a pancake, but and it muffin tin and
then you dip it in your gravy with your roast.
Speaker 2 (14:24):
What is it made of? Though? It's the ingredients. I
want to say that it's shaped like what.
Speaker 6 (14:32):
I want to say, there's some sort of fat in there.
Speaker 3 (14:36):
I feel like.
Speaker 2 (14:37):
We've got we've got a thing called the Internet.
Speaker 6 (14:42):
Dents name ingredients for twenty consecutive minutes, and you listen
to it.
Speaker 3 (14:49):
Do you know what they made out of?
Speaker 2 (14:51):
You?
Speaker 3 (14:52):
Stay? I don't mean, what should are they doing there?
Speaker 2 (14:57):
Eggs? Flour?
Speaker 4 (15:01):
Yeah, got a milk nailed.
Speaker 2 (15:03):
And a high smoke point oil. Well, that's pretty is that?
Speaker 4 (15:08):
It like cannabis oil?
Speaker 2 (15:09):
Four large, three your own eggs, one and a half
cups of flour, one half cup of milk, seaspoon of salt.
Well it's just kind of a it's just battery crap.
Speaker 6 (15:18):
It's a nah, but it's good though. It's greater than
the sum of its parts. Also that and then yeah
with the gravy, you're away laughing.
Speaker 2 (15:26):
Okay, my missus loves them all right, maybe I needed
to have a go with one of these.
Speaker 3 (15:30):
Yeah, will kill you.
Speaker 1 (15:31):
Jerry and Manaia joined the conflate the Hardaki Breakfast discussion
group on Facebook. For more Jeremy Wells and Manaia Stuet
find them on Instagram at Hodaki Breakfast.
Speaker 2 (15:42):
Liverpool not far from Yorkshire and Northern Germany and Liverpool
have a connection. Liverpool because very close together, and a
lot of the Germans would go across to Liverpool and
back again to Hamburg. Hamburg and Liverpoo connection because they're
both port cities. Yeah, there's a lot of goods going
(16:04):
between the two. And actually, weirdly enough, when I went
to Hamburg, I was like, now these people speak German
with an English accent, quite weird, like German like Hamburg
Germans are quite sort of English. Was that right?
Speaker 3 (16:16):
Yeah, it's weird Dutch people.
Speaker 6 (16:17):
I just saw Charlie from Flavor can I Pepp for
a quick second. He was on a billboard out there
and a Warriors jersey and it said the Flavor proud
to partner with the Warriors. And it's just a photo
of Charlie wearing a Warrior shit and it looks like,
you know, and they don't get the rights for the
World Cup and they have to use a default generic
player that's not actually part of the team. That's what
he looks like on the billboard, because it's like, is
(16:40):
he one.
Speaker 3 (16:40):
Of the one of the players.
Speaker 2 (16:41):
Well, you know what happened last weekend? Was it last year?
This weekend? Because they did their Flavor thing last time show? Yeah,
and it was like Chase chat catch Charlie. But he's
dressed as something shark shark and the time before I
spoke to him and he goes, oh, they couldn't catch me. No,
And he said I was using it as a trial
for the Warriors because I thought maybe web might look
(17:03):
him think, sure, how do we miss this guy? Where's he?
Where's he been? And he goes, you know, I'm going
to use it as a trial again. So how did
he go to anyone catch him? As a shock?
Speaker 6 (17:13):
I think he was under I think it was under
instructions not to be as elusive this time, because yeah,
last time he showed up and he just dusted.
Speaker 3 (17:19):
Them all and no one won anything. An athlete and
he's like at the end, he's just.
Speaker 6 (17:23):
Like giving up big ones. And he's like, okay, right, mate,
that wasn't the point of this whole thing.
Speaker 2 (17:28):
We wanted to give away some cash.
Speaker 3 (17:29):
I enjoyed it.
Speaker 6 (17:30):
We interviewed him for after beck C. I don't know
if you've cent there up now you can go and
watch them now on Instagram wherever the you find your videos.
And he was saying that he was over at Magic
Ground last year and he bumped into a few of
the Warriors old boys and they thought they recognized him,
and they were asking him how the team's traveling.
Speaker 2 (17:47):
He does look like a formal warrior.
Speaker 3 (17:48):
He does. He does. He does mates with moneys, he reckons.
Speaker 2 (17:53):
He could have gone broe. Well, he's an athlete, man
like he's a he's a musty dude.
Speaker 3 (17:57):
Here's a mustly dude.
Speaker 2 (17:59):
He looks up for himself.
Speaker 4 (18:01):
Yeah, does he post about it?
Speaker 3 (18:03):
Not really?
Speaker 4 (18:04):
No, that's a different thing, doesn't it.
Speaker 2 (18:05):
But I wouldn't like to take the run the ball
at him like, I think he'd put on a shoulder shot,
which should put spa. I mean thin again, who couldn't
on me? But still he would really put it in
a shoulder shot.
Speaker 3 (18:18):
Yeah he would true old all right.
Speaker 4 (18:22):
Yeah, we got to get this thing up.
Speaker 2 (18:23):
Oh yes, Jerry and Maniah.
Speaker 1 (18:25):
Catch the radio show from six to ten weekdays, The
Hadarki Breakfast
Daily bespoke content that you won't find on the radio
show The Dark Breakfast Podcast.
Speaker 2 (00:05):
Welcome along to the first part of the Cherry, The
first podcast to see the sun, the first to see
in a new day, the day of Our Lord, the
sixteenth of June twenty twenty six.
Speaker 3 (00:13):
Where do we stand on steel cut oats?
Speaker 2 (00:17):
Steel cut oats slightly joyless as a joyless breakfast.
Speaker 3 (00:22):
Yeah, yep, it's in general, just.
Speaker 2 (00:25):
With some some milk. I mean, that's what Zoe has
every morning. Yes, out in the office. Cost effective.
Speaker 3 (00:31):
Oh my god?
Speaker 4 (00:32):
Sorry, what's steel cut oats?
Speaker 2 (00:34):
What is it? Particular type of oat? It hasn't It
hasn't been as far as i'm as, I don't think
it's been refined. Okay, so it's better for steel cut oats,
better for you than just oats.
Speaker 3 (00:48):
Never heard of.
Speaker 5 (00:48):
It makes me think of steel cap boots, but that's
obviously quite different.
Speaker 3 (00:52):
It's theere just cut by steel.
Speaker 2 (00:54):
Okay.
Speaker 3 (00:54):
You would assume, I think.
Speaker 2 (00:55):
More raw to the floor, raw like reservoir.
Speaker 6 (01:00):
Yeah, that's what they say on them. I don't mind ites,
but I feel like it's a lot of food was
ruined by my grandparents' era because they would just make
the they would take it quite a nice food and
prepare it in the grossest way possible. Land yeah, bland,
watery like how there's some oats on the stuff. You
look at your life for fox watery Yeah, watery, Like
(01:24):
did your appearance or grandparents ever boil mint? Yeah, you're like,
you know, you know that, you know the close ars
Germans aren't flying overhead right now. We don't have to
eat like this, you know, we're we're in a time
in prosperity and peace. We don't have to be boiling
our meat, you know, boiled mints.
Speaker 2 (01:47):
So you get there obviously you fill up a pot
with water, yeah, and then you put them.
Speaker 3 (01:52):
I don't know, I think you. I don't know.
Speaker 6 (01:54):
I don't know's it's in a pot. It's monts enough.
Speaker 3 (02:01):
I don't know.
Speaker 4 (02:01):
If you can get tenments you can get.
Speaker 3 (02:05):
You can get canniments.
Speaker 2 (02:07):
You didn't get canmans you didn't get, Okay, but no,
it's just like I don't know wartime wartime foods. Yeah,
it's a good it's a good topic of conversation actually,
like boomer boom yeah, because also boomers love to over
boil a carrot.
Speaker 3 (02:26):
Oh, yeah, to mush and cabbage and cabbage.
Speaker 2 (02:30):
Yeah, and then you run a runny meshed potato with
that with water. You know, there's too much water. The
water hasn't been drained out of the mash. Potato, much
water and everything. I think they think it makes the
meal go further. I think they're just guys in the fact.
There's no butter, no milk, no salt in it. So
leave some water and these kids won't know. And then
you do. So you do a corn beef with that.
(02:50):
Oh yeah, I mean I do like corn beef with
a white sauce sauce. Yeah, white sauce or the mustard
sauce sauces and cauliflower mm hmm. Cabbage, cabbage, cabbage, cabbage,
boiled cabbage, just no flavor. I smell, yeah, boil cabbage.
Growing up, I couldn't do.
Speaker 5 (03:09):
Poil anything good for you. And boiled cabbage, you boil
the shit out of that thing.
Speaker 2 (03:13):
Ruffage, ruffige, good for the system. You're farting all right, right.
Fibrous cabbage is apparently a super food.
Speaker 3 (03:21):
There must be a reason that's in everything, Like same
with onions. Onions.
Speaker 6 (03:25):
There must be a reason we put it into everything.
You know, there's these foods that you know, how often
do you walk into the house gotches that smells good?
Speaker 3 (03:33):
What's that?
Speaker 6 (03:33):
Oh, that's just an onion, Like I haven't cooked anything
else yet.
Speaker 3 (03:37):
That's yeah, that's your bodyguard. There's some good shit in
there for you.
Speaker 2 (03:41):
I went to Young Char with my daughter and the weekend,
just the two of us of a date situation at
weird actually a few people. She's just getting to the
age now where people start to look at me like, oh,
so you've gone with a younger model there also because
of your reputation. Yep. And we had young Chat and
we got the bock choi with oyster sauce. Do you know?
(04:03):
The bock choy with oyster sauce?
Speaker 6 (04:05):
Very hard to pick up with the plastic chopsticks they
give you. I want a wooden chop stick for that.
Please just knife and fork there.
Speaker 2 (04:12):
But I will hump for that thing back, like nobody's business.
That's good. It's good stuff. And why do I not
do that? We never do a bock choi with oyster
sauce at home. Steamed bock choy with oyster sauce racist,
It's very racist of us. It's a racist, yeah, racist
oyster sauce bock Choi.
Speaker 6 (04:33):
Okay, but again, this is the issue that I think
that I think that you struggle to get hit around
with racism is the reason. The reason that's racist is
he doesn't do it because he hates the ethnicity that
that cuisine comes from, and that's what makes it racist.
Speaker 4 (04:47):
Okay, thanks man.
Speaker 6 (04:49):
To describe something as Asian is not racist, but to
hate it because it is, that's racist.
Speaker 4 (04:54):
Okay, all right, my friend that we're all.
Speaker 2 (04:57):
Learning learn every days of learning. When it comes to racism,
it is, and we're all learning here together. I think
it's very good for you, buck choy. I'm thinking the
color just says to me, that's good for you. That's good,
the vibrant green plus the storky bit. Yeah, which, so
you've got a bit of different text you're going on.
Speaker 6 (05:18):
I reckon we at least I throw too much of
the broccoli away. I reckon that they reckon the stork's
are good for you, and bloody I always biff the stalk.
Speaker 2 (05:26):
Oh you don't need the stork.
Speaker 6 (05:27):
Well, it's not that I don't eat the stork, it
just doesn't make it into the I need to be
dicing that thing up and putting it in.
Speaker 2 (05:32):
Do you you must put some of the stork in it?
Just all flor it?
Speaker 6 (05:37):
No, it's not all flora, but there's just some stork.
But then where it becomes the tree trunk, that part
won't go in. But I feel like I should be
because that's just as good, isn't it.
Speaker 2 (05:45):
I think it is. But what of Broccolini then, I
mean Broccolini's.
Speaker 6 (05:50):
Yeah, I'm not saying I won't eat stork. I'm just
saying it just doesn't make it into the And I
think it's a presentation issue.
Speaker 2 (05:56):
Yeah, I think as well with the stork with broccoli.
If you're going with the fry, you know, if you're saute,
it's nice having a little bit of that kind of
harder stuff. You can just cut it in.
Speaker 3 (06:08):
What do you stand on a silver beat? Oh?
Speaker 2 (06:11):
I do. I used to hate silver beat as a kid,
especially when it had been boiled really hot and you
would burn the crap out of your mouth. My mum
wouldn't get rid of the water out of it again,
boom my foot. But nowadays I when I have silver beat,
it tastes like an old sock in a way. But
I will still I know it's good for me, so
(06:31):
I eat it.
Speaker 3 (06:31):
A lot of comfortable old sock.
Speaker 2 (06:33):
Yeah.
Speaker 6 (06:33):
Yeah, you boil that thing to within an inch of
its life. There's salt the fuck out of it. Yeah,
salt the you gotta salt. They there's no nah, and
then there's water all over your plate after that, because
there's no amount of like trying to dry it out.
Speaker 3 (06:46):
That's ever going to get everything out of it. And
then you salt that. That's off it.
Speaker 2 (06:50):
I feel like beans. Nobody really eats beans anymore. Beans.
Speaker 4 (06:54):
No, we do beans.
Speaker 3 (06:55):
Beans? Last night?
Speaker 2 (06:56):
Did you so?
Speaker 3 (06:57):
I need you to check your sauces?
Speaker 4 (06:58):
Shit, Okay, you're a reputable sauce Jerry.
Speaker 2 (07:02):
I think maybe it's yeah, okay, sorry, I thought I
did actually have my finger on.
Speaker 5 (07:08):
The pole some light infotainment on seven sharp last night,
and there was nothing about beans, And maybe that's the problem.
Speaker 2 (07:13):
There were no vegetables in that pasta dish that they
prepared last night, and so there was there was tomato.
Speaker 5 (07:18):
Or that guy that picked up the guy from the hospital.
The guy that picked up the guy from the hospital. Yes,
I can't remember his name.
Speaker 2 (07:26):
It was very important. The name part of it was
important because Richard Hayes.
Speaker 4 (07:29):
Richard Hayes, well done, what a memory, Richard Hayes.
Speaker 2 (07:32):
Did you hear about that monight?
Speaker 3 (07:33):
No? I saw the ad on well, I was lotching
the news.
Speaker 2 (07:37):
It's enough to turn off the Yeah, Richard Hayes was.
There's basically this old dude was in hospital with.
Speaker 7 (07:43):
Gout, in the hospital with in hospital with gout overnight
on the seafood, and he was released and so he
was an old boy and so has so the hospital
then called his next of kin, Richard Hayes.
Speaker 4 (07:56):
No, called the daughter. Daughter wasn't picking up.
Speaker 2 (07:58):
Daughter wasn't packing up. So we nicks of can Richard
Hayes and got and looked up on the phone. But
Richard well looked in the record. Richard Hayes called Richard
Hayes and Richard has got the call and they said
there's an old guy here that bah blah blah and
do you know and Richard ha and he goes, well,
he needs to be picked up. And Richard Hayes doesn't
(08:19):
know this guy different. Richard Hayes turns out, see it
I come.
Speaker 3 (08:23):
Gram at a time in his hands. Richard.
Speaker 2 (08:25):
Yeah. So Richard Hayes went and picked up this old boy.
The old boy looked at him when they arrived, and
the old boy goes, I I sort of recognized you, Richard,
but you look different. And he goes, well, I don't
recognize you at all, but I am here to pick
you up. And then he goes, let me drop your home,
and he goes, oh, thank you so, and then he
goes with do you love and the guy goes, I
(08:45):
don't really know.
Speaker 4 (08:46):
I don't remember, I can't remember.
Speaker 2 (08:48):
Just cruise around, drive around until you've sort of saw
some things that he vaguely remember.
Speaker 3 (08:53):
They're punishing down to drive around.
Speaker 6 (08:54):
It's all roundabouts, so many roundabouts, so many fucking roundabouts.
Speaker 2 (08:58):
And then finally dropped him home.
Speaker 6 (09:02):
Ye. Good to Marion, a good enough town that you
could have just about pulled up to any intersection. Sorry,
do you know this old quadro? And my passenger said,
do you know who he lives? Someone would have I reckon, yeah,
my family live in one of them. Would have been
able to point him in the right way, Yeah, right direction.
Speaker 2 (09:16):
I was at about twenty five years ago and we
were filming, and I was at a service station putting
some guests in the in the car, and these dudes
came up to me and said Jeremy and I said
to you, and they said, oh, we really enjoy your show.
I said thank you. And then they said here have
this and gave me a massive bag of weed. Yeah,
like a massive bag of weight. It would have been.
(09:38):
It was announce yeah close to anyway, brilliant. Just I
was like, thank you.
Speaker 4 (09:45):
They are very charitable there, Richard Hayes, the weed guy.
Speaker 2 (09:48):
I mean, but a lot like are hundreds of dollars worth.
It's the bay of plenty. Brother man, these guys, I
thought to myself, I firstly thank you. Secondly, man, you
must be going a long way.
Speaker 3 (10:00):
Yeah, to just be dishing it out like that way
fertile soils from what I'm hearing.
Speaker 5 (10:06):
Climate didn't someone had another service station go to assault you.
I thought you were going with that story. Was that
service mark?
Speaker 2 (10:14):
Yeah? Yeah, that wasn't good.
Speaker 4 (10:15):
Sorry, I get mixed up with you.
Speaker 2 (10:17):
It was not a good That was a bad service
station story. This other one was a very good super
station story.
Speaker 3 (10:22):
It's all swings roundabouts, man at service stations.
Speaker 2 (10:24):
Well, I suppose in that situation I had such a
good experience at one, But I have to I have
to have a bad universe for you.
Speaker 3 (10:31):
What was that.
Speaker 2 (10:33):
Ship?
Speaker 3 (10:34):
Whole town?
Speaker 6 (10:34):
I went to last year sales year, d Orthor Dargaville
got him and.
Speaker 2 (10:41):
I got him.
Speaker 6 (10:42):
And when I stopped in at Dargaville and this car
full of shirtless people men and women pulled up and
were just having domestics and then didn't then fill the
car up and then drove off again.
Speaker 3 (10:51):
And I told that retold that story.
Speaker 6 (10:54):
I think some aspersions about the glass barbecue were made.
And then I was told promptly on the text machine
never to go back the Dargle, which happy to oblige.
But I was like, hey, I just told a story
of a thing that happened to me. You know, I've
since arrived at the conclusion that the place of ship old,
but before that, I was just describing a thing that happened.
Speaker 2 (11:15):
Don't slay those great if you want to commit, yeah,
but I mean then again, if you want to commit,
probably yeah.
Speaker 5 (11:25):
You probably show going back to food when you're roasting,
you leave the skin on. Yeah, Because for the longest
time I was peeling that ship off, and it was
really annoying because you try and look for the most round,
least indented easiest one.
Speaker 3 (11:40):
Yeah, yeah to peel. And then what Cliff Curtis said, Hey,
don't bother you.
Speaker 5 (11:45):
Then there not Cliff Curtis, Matt Heath, he said, you
leave the skin on that thing. That's the best bit
for you. And then I thought, well a good for me?
Be so much cost effective and cost effective.
Speaker 3 (11:58):
But didn't he also eat the skin off the grid?
Wasn't that a thing?
Speaker 2 (12:01):
I would not take any food advice from Matt Heath, No,
I take it pay. I take plenty of advice from
Matt Heath on a number of things.
Speaker 4 (12:10):
With a grain of salt.
Speaker 2 (12:12):
Sure, But I he is knowledgeable on a lot of stuff.
He's got a lot of knowledge inside of that brain.
But food, No, he doesn't have taste buds. Famously, he
has no tastebuds.
Speaker 3 (12:24):
Does he not? What he's got the biggest tongue of
said in life.
Speaker 2 (12:28):
Huge tongue. That's the problem. Massive. So yeah, he's just
he will eat anything, Actually he won't. He won't eat anything.
He won't eat a lot of vegetables. He won't eat
a lot of really nice food. But he will eat
the worst food you've ever seen. Yeah, quite happily loves
fat like he will just all the fat off a
steak that's his favorite, but he'll make this noise to it,
(12:54):
will slop on his face.
Speaker 5 (12:56):
Remember that time he ate ice cream while we were
doing an interview on he burp that guy and he
purp that guy.
Speaker 2 (13:01):
Yeah. I felt like something's happened to him when it
comes to food or meal times, or something happened. Maybe
it's because he was one of four kids, or something's
happened because he's got a very strange relationship with it.
Speaker 4 (13:15):
Boomer Jason as well, Boom and Peller. That could get
me in trouble.
Speaker 3 (13:20):
Yeah, who did Boom Pellet?
Speaker 4 (13:23):
Yeah, Boom pal.
Speaker 6 (13:25):
Yeah didn't he Wasn't his family a big proponent of
the mutton Ham?
Speaker 2 (13:30):
Yeah?
Speaker 6 (13:31):
Yeah, apparently my family was too. This was before my time,
but they got into the mutton Ham.
Speaker 2 (13:35):
Oh yeah yeah South family, nor family South?
Speaker 4 (13:39):
What's that one that he must be?
Speaker 2 (13:41):
It must be a South thing because I've never even
heard of it.
Speaker 3 (13:44):
Yeah, what's that?
Speaker 5 (13:45):
Because he loved the Yorkshire pudding? Did he like the
Yorkshire pudding with the little sausages in it?
Speaker 4 (13:50):
What's that?
Speaker 2 (13:50):
I've never had Yorkshire putting? But it sounds gross. It
actually sounds great until someone describes to you what it is.
I thought, yam Yorkshire putting. I just imagined a Christmas
when I was going up.
Speaker 3 (14:01):
Say it's not, I don't mind it.
Speaker 2 (14:04):
Is it like a Scotch egg?
Speaker 3 (14:06):
No?
Speaker 6 (14:06):
No, it's like a cup cake savory not cupcake cape
baked cap It's like, I don't really know how to
describe what that is.
Speaker 5 (14:16):
It's like a pancake, but and it muffin tin and
then you dip it in your gravy with your roast.
Speaker 2 (14:24):
What is it made of? Though? It's the ingredients. I
want to say that it's shaped like what.
Speaker 6 (14:32):
I want to say, there's some sort of fat in there.
Speaker 3 (14:36):
I feel like.
Speaker 2 (14:37):
We've got we've got a thing called the Internet.
Speaker 6 (14:42):
Dents name ingredients for twenty consecutive minutes, and you listen
to it.
Speaker 3 (14:49):
Do you know what they made out of?
Speaker 2 (14:51):
You?
Speaker 3 (14:52):
Stay? I don't mean, what should are they doing there?
Speaker 2 (14:57):
Eggs? Flour?
Speaker 4 (15:01):
Yeah, got a milk nailed.
Speaker 2 (15:03):
And a high smoke point oil. Well, that's pretty is that?
Speaker 4 (15:08):
It like cannabis oil?
Speaker 2 (15:09):
Four large, three your own eggs, one and a half
cups of flour, one half cup of milk, seaspoon of salt.
Well it's just kind of a it's just battery crap.
Speaker 6 (15:18):
It's a nah, but it's good though. It's greater than
the sum of its parts. Also that and then yeah
with the gravy, you're away laughing.
Speaker 2 (15:26):
Okay, my missus loves them all right, maybe I needed
to have a go with one of these.
Speaker 3 (15:30):
Yeah, will kill you.
Speaker 1 (15:31):
Jerry and Manaia joined the conflate the Hardaki Breakfast discussion
group on Facebook. For more Jeremy Wells and Manaia Stuet
find them on Instagram at Hodaki Breakfast.
Speaker 2 (15:42):
Liverpool not far from Yorkshire and Northern Germany and Liverpool
have a connection. Liverpool because very close together, and a
lot of the Germans would go across to Liverpool and
back again to Hamburg. Hamburg and Liverpoo connection because they're
both port cities. Yeah, there's a lot of goods going
(16:04):
between the two. And actually, weirdly enough, when I went
to Hamburg, I was like, now these people speak German
with an English accent, quite weird, like German like Hamburg
Germans are quite sort of English. Was that right?
Speaker 3 (16:16):
Yeah, it's weird Dutch people.
Speaker 6 (16:17):
I just saw Charlie from Flavor can I Pepp for
a quick second. He was on a billboard out there
and a Warriors jersey and it said the Flavor proud
to partner with the Warriors. And it's just a photo
of Charlie wearing a Warrior shit and it looks like,
you know, and they don't get the rights for the
World Cup and they have to use a default generic
player that's not actually part of the team. That's what
he looks like on the billboard, because it's like, is
(16:40):
he one.
Speaker 3 (16:40):
Of the one of the players.
Speaker 2 (16:41):
Well, you know what happened last weekend? Was it last year?
This weekend? Because they did their Flavor thing last time show? Yeah,
and it was like Chase chat catch Charlie. But he's
dressed as something shark shark and the time before I
spoke to him and he goes, oh, they couldn't catch me. No,
And he said I was using it as a trial
for the Warriors because I thought maybe web might look
(17:03):
him think, sure, how do we miss this guy? Where's he?
Where's he been? And he goes, you know, I'm going
to use it as a trial again. So how did
he go to anyone catch him? As a shock?
Speaker 6 (17:13):
I think he was under I think it was under
instructions not to be as elusive this time, because yeah,
last time he showed up and he just dusted.
Speaker 3 (17:19):
Them all and no one won anything. An athlete and
he's like at the end, he's just.
Speaker 6 (17:23):
Like giving up big ones. And he's like, okay, right, mate,
that wasn't the point of this whole thing.
Speaker 2 (17:28):
We wanted to give away some cash.
Speaker 3 (17:29):
I enjoyed it.
Speaker 6 (17:30):
We interviewed him for after beck C. I don't know
if you've cent there up now you can go and
watch them now on Instagram wherever the you find your videos.
And he was saying that he was over at Magic
Ground last year and he bumped into a few of
the Warriors old boys and they thought they recognized him,
and they were asking him how the team's traveling.
Speaker 2 (17:47):
He does look like a formal warrior.
Speaker 3 (17:48):
He does. He does. He does mates with moneys, he reckons.
Speaker 2 (17:53):
He could have gone broe. Well, he's an athlete, man
like he's a he's a musty dude.
Speaker 3 (17:57):
Here's a mustly dude.
Speaker 2 (17:59):
He looks up for himself.
Speaker 4 (18:01):
Yeah, does he post about it?
Speaker 3 (18:03):
Not really?
Speaker 4 (18:04):
No, that's a different thing, doesn't it.
Speaker 2 (18:05):
But I wouldn't like to take the run the ball
at him like, I think he'd put on a shoulder shot,
which should put spa. I mean thin again, who couldn't
on me? But still he would really put it in
a shoulder shot.
Speaker 3 (18:18):
Yeah he would true old all right.
Speaker 4 (18:22):
Yeah, we got to get this thing up.
Speaker 2 (18:23):
Oh yes, Jerry and Maniah.
Speaker 1 (18:25):
Catch the radio show from six to ten weekdays, The
Hadarki Breakfast
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