July 29, 2026 • 19 mins
Today on the Pod, the guys chat about hate pasta and ham steak....
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Speaker 1 (00:00):
Daily bespoke content that you won't find on the radio
show The HURDARKI Breakfast Podcast.
Speaker 2 (00:05):
Welcome along to the first bite of the Cherry, the
first podcast to see the sun, the first to see
in a new day, and that day of our Lord.
Today is the thirtieth of July twenty twenty six, which
means it's the second to last day of July. True,
which means it's the second to last day of beer
and pie July true.
Speaker 3 (00:23):
That is also true, which is good and bad. There's
probably enough pies.
Speaker 2 (00:28):
Yeah. I think by the time you get to the
end of beer, much like Christmas, once you finished Christy
look forward to Christmas. Christmas is obviously a great thing,
a whole kind of year revolves around it in a way.
And then once it's over, you go, oh, that's good,
that that one's over with. That's enough of that now.
Speaker 3 (00:44):
Yeah, And sort of by the twenty ninth you are
having ham sandwiches out of obligation Christmas Boxing Day, even
the twenty seventh, oh little hem Sami, Yeah, little hem Sami.
Then by twenty eight, twenty ninth, it's gray, it's dry.
I've had it with so many different combinations.
Speaker 2 (01:05):
I can't do it anymore? Do you do ham steak? Ah?
Speaker 3 (01:09):
Look, sometimes if there's I will do ham steak. If
there is a leftover spud in the fruits, you know,
if there were some boiled spuds that were with the
hand the night before, fry those up, then I'll go
a little ham steak action.
Speaker 2 (01:25):
But I remember the first ham steak overhead, yeah, all right,
from Tony's, a restaurant used to be Tonys were still
This is.
Speaker 3 (01:37):
The one that it's got the upstairs room that with
no windows that they clearly used to smoke, and it's
got that smell.
Speaker 2 (01:44):
Oh yeah, yeah, there's a lot of smoking back in
the day. There wasn't that one that I went to.
There were a series of Tonies actually owned by John Banks,
former was it was.
Speaker 3 (01:55):
There's two still standing. There's one just on this road here.
Then there's one one over by sort of that the
Civic theater. Yeah, and then there used to be one
on Lawn Street.
Speaker 2 (02:07):
There was one on Lawn Street. I mean remarkable that
there was one on Lawn, one on Wellesley, and one
on Victoria.
Speaker 3 (02:13):
And for anyone who's outside Auckland, those all stones throw
from each other.
Speaker 2 (02:16):
Three Tonys.
Speaker 3 (02:17):
Yeah, and they could have all had you know, the
cup and string to tell us triangle.
Speaker 2 (02:21):
Yeah. I This one was the Tony's Trambarn, which was
an epsom just across the road from the Ledo Theater
on Manuco Road at the Plant Bar.
Speaker 3 (02:29):
And you've gone too far.
Speaker 2 (02:30):
Yeah. There was also the Tony's Duke of Marlborough, which
was in Mission Bay in Auckland, which I also went
to bad I that at that time. Anyway, the family
restaurant loomed large over the nineteen eighties. That was that
was Tony's Family Restaurants steakhouse, and I had the ham
steak there because I'd had bacon. Bacon wasn't really around
(02:52):
in the nineteen eighties. Not now family older than bacon,
why but we've never really had bacon.
Speaker 3 (02:58):
What was the other one? You were older than that?
Speaker 2 (03:02):
There's quite a few things that I'm older there. Definitely
older than the internet.
Speaker 3 (03:07):
We had one there was that we are older than jogging.
Speaker 2 (03:10):
Oh yeah, I'm older than jogging.
Speaker 3 (03:12):
We've got a new we've got a newsreader that we
just have a newsreader in the main street of sports
media who was older than hamsters. He could remember before hamsters.
Speaker 2 (03:25):
I mean, I know people who are older than decimal currency. Yeah,
fair enough, you know, yea. But yeah. I remember having
my first hand steak there and it had a bit
of pineapple on the top and it opened my eyes
because I had had bacon before that, and I was like, well,
bacon's good. And I remember my mum saying, you might
like the ham steak if you know how much you
like that bacon. And so I had the hamsteak, and
(03:48):
oh was that a revelation for me. With the pineapple,
I was like, finally, because I was not a big
meat guy. Actually at that age, I must have been ten,
and I was like, finally a meat that I can
get my get my teeth into and it's consistent. Yeah,
because I was always looking for the consistent texture.
Speaker 3 (04:06):
Yeah, I know you, I know what you're talking about now.
I was thinking just like fried ham. But like, I
know what you mean by the ham steak with the pineapple.
It's it seems processed somehow, a ham on the bonus processed. No,
but yeah, yeah, but now those hamsteaks, but they're always
like the exact same shape size.
Speaker 2 (04:25):
Yeah right, I know what you mean, like a cookie
cutter around get them at a pack yeaheah, Yeah, this
one probably came straight out of the back. Who would
have known?
Speaker 3 (04:32):
But I actually hated the mum used to make those
fads some nights and god, there's an adult.
Speaker 2 (04:37):
You look back and you get this.
Speaker 3 (04:38):
Poor woman has worked all day, come home, cooked a
delicious meal and you and.
Speaker 2 (04:43):
You turned your nose up at it. Yeah, to be
able to hit them. Yeah, it's actually I turned my
nose up at a meal last night that I was
that I was served for the lovely partner.
Speaker 4 (04:54):
You've learned about this before, Jerry. Why'd you do it again?
Speaker 2 (04:57):
Yeah? I have. It was a similar type of meal,
actually it was. It was another pasta meal, hate pasta?
Speaker 3 (05:03):
Was it a hate past that?
Speaker 2 (05:04):
I love pastor? But she did deliver me the hate
pastor once when I came home and she'd been she
was with the kids. That had been a tough day.
I think the kids would have been like four and two.
That's a tough age as a parent, Like kids haven't
gone to school yet, oh four and two, Yeah, that's tough.
And I'd come home from work and she couldn't be
(05:28):
bothered cooking anything fair enough, and she just sort of
threw a bowl of hate sausage pasta at me, which
was pasta with no sauce, and then bits of leftover
sausage that hadn't even been headed up, just put on
the top of it.
Speaker 4 (05:43):
What kind of sausage? Are we talking like a butcher's sausage?
Are we talking a frank?
Speaker 2 (05:47):
I think it was a butcher's sausage, but it was
cold and it was probably three days old. It was.
It's known in our family. It's a famous story as
the sausage pasta incident. And she threw it at me
and then just stared, I see you wait some shit.
Yeah you're going to say about my meal that I've
made for you. And I didn't. I just felt the
(06:08):
vibe and I just ate that sausage plust and I said.
Speaker 4 (06:10):
Hmmm, it reminds me of that episode of The Simpsons
when mister Burns has to eat the three eyed fish
and everyone's just looking at him and he's like, this is.
Speaker 2 (06:20):
And I ate it down and she just she waited.
She was just waiting for the comments so she could pounce.
Speaker 3 (06:26):
Yeah, yeah, that was that was provocation for you.
Speaker 2 (06:29):
But I could taste the hate in that thing. I
could actually taste the hate. There was a bitterness to it,
and I didn't I didn't maybe taste the hate in
last night's meal, but it just happened to coincide with
I came home from work at about eight o'clock and
Toldsey's sister was there with her new she has students
who come and stay with her, overseas students, and he
(06:52):
had She had a new overseas student, man usual from Italy,
and he was sitting at the table and the kids
were sitting there as well, and everyone and eaten, and
then it was this last night, this is last night.
And I then said, oh, there's some there's some dinner
for you in the microwave. I don't know, it's not
(07:12):
it's not. It didn't come out very well right, And
I'm like, oh, look that's okay. And so I went
in the I was hungry, and it was a it
was another pasta, but at this time it was a
meatball pasta. And unfortunately the meatballs had just been really
cooked within an inch of their life and were basically
it turned into paper. Yeah they're so dry, Yeah, but
(07:36):
they also fell to bits.
Speaker 3 (07:38):
I hate that you put the fork into it and
it just falls to bits.
Speaker 2 (07:41):
But it was dry and the sauce had melded into
the pasta, so as there was no source, but the
pasta was red and hard. It had hardened.
Speaker 4 (07:51):
Would it have been like putting wheatbooks into the pasta
instead of meatballs?
Speaker 2 (07:55):
Yeah, basically yeah. And so I then chopped up my
meatballs and then button front of this Italian ah and
it was a crime essentially. You could see this young
Italian man looking at me like, Mama, Mia, Mama Mia,
You're gonna eat that thing.
Speaker 3 (08:13):
We had an Italian exchange shooting for all of about
three weeks. I don't think high school on Omoru was
probably what she was hoping for. We took her into
the touch shop and there was like those shitty little,
you know, pizza things that the lady in the touch
shop had made with canned spaghetti on top. And she's like,
what is this? It was like a pizza.
Speaker 2 (08:34):
She's like no, no, no.
Speaker 4 (08:38):
Definitely two Italian hate crimes and one sitting.
Speaker 3 (08:42):
She said what is it? I said that spaghetti. She's like,
it's not spaghetti. I said yeah. She said, come out
of a can. You cannot put spaghetti in a can.
I come with me.
Speaker 2 (08:55):
You didn't think it was possible.
Speaker 3 (08:57):
Yeah, and then the other one and this one always
in my head for some reason. You'll be aware of this.
In the South Island, they love a panini. They think
of panini's really flash CRANBERYI you got eating coffee culture
or Robert Harris from Crush at South and they'll have
a panini in the chicken and cranberry, a bit of
Brian there. Yeah, fucked and so, but but her, she
(09:21):
was always there. It cannot be panini. Panini is plural.
You're selling a panino? Well, ah, sure, as of anyone
in the suck shopping on Meroe, which was in an
old stable by the way.
Speaker 2 (09:35):
So is the panini cut in half?
Speaker 3 (09:38):
Panini means as multiple but just the But nobody working
in a cafe in the South Island knows that.
Speaker 1 (09:45):
Cherry and Manaia joined the complate the Hardaki Breakfast discussion
group on Facebook. For more Jeremie Wells and Manaia Stuart
find them on Instagram at Hodaki Breakfast.
Speaker 2 (09:56):
Vanini is the plural?
Speaker 3 (09:57):
Panino is singular?
Speaker 2 (09:58):
Ah yeah, okay, So.
Speaker 3 (10:00):
She's like, it's not a banini, it's a panina.
Speaker 2 (10:03):
Okay. Do you think though that came from when the
panini was made and then cut in half, and then
you had two of them sitting on a plate. Is
that a panini? Maybe?
Speaker 3 (10:11):
Maybe I just think it's a it's a it's a mistransation,
is a letter? Ah? But this is this is an
interesting question. Is how do you tell someone when they
have made a bad meal? Well you don't, No, you don't,
and I didn't and my missus never has, but sure
she hasn't. But how there was one that she was making.
(10:33):
There's another feat of low range masculinity that gave me
crooked guts every single time she made. I don't know
what it was that she put in it, but every
single time I would be It'll be three in the
water and I'm just in a cold sweat on the toilet.
Speaker 2 (10:47):
I was like, what was it? You must know what
it is?
Speaker 3 (10:52):
Uh? What was a chicken dish? I think I think
it was. I don't know. Maybe she he's a cream
and I know what it was. There was something in there.
LA could be lactose in tolerance.
Speaker 2 (11:04):
I don't know.
Speaker 3 (11:05):
I could have been that. That's if I had to guess.
Speaker 2 (11:07):
I don't.
Speaker 3 (11:07):
I don't know what it is, but but sh and
it would give me every single time.
Speaker 2 (11:13):
How do you go on a butter chicken? By the way,
just standing on how it goes good on a butter chick?
How does the guns go fine? Okay?
Speaker 3 (11:20):
I mean not fine, like it's nobody goes good on
a butter chicken? Do you go good on a.
Speaker 2 (11:28):
Pretty good on? I go good on a better chicken.
We've got that. N I have no problems through the
backing on a better chicken.
Speaker 3 (11:34):
You have no problems through, So you'll go full spice.
Speaker 2 (11:39):
No problems through full spice?
Speaker 3 (11:42):
No, I don't really, there's not like a noticeable okay,
but I also dose myself with spice. That's the part that, Yeah,
that's where I get the fucking Delly's revenge. But I no, Yeah,
so that one, and then there was there was one
day where it just got me, like we might have
had an early general or something, and she witnessed it
get me in She was like, what do you think
it was?
Speaker 2 (12:02):
I was like, it's.
Speaker 3 (12:06):
It gets me everything. She's why don't you say anything
feat to blow range masculine?
Speaker 2 (12:11):
That's love is love? But sacrifice, yeah, I was.
Speaker 3 (12:15):
I was sacrificing for the greater good. Then The other
one was the other day, she comes ome from where
she makes dinner. She's like, doesn't need salters like that,
She sits down and eats her She goes. My workmates
were like shocked at how much salt I put in
our dinners. I was like, oh, yeah, she goes, they
think I put way too much saltan I was like, oh,
(12:40):
she goes, Well, what do you think?
Speaker 2 (12:42):
Do you think I put too much?
Speaker 3 (12:43):
So was like, oh, sometimes you can probably scale back.
How do you I was just trying.
Speaker 2 (12:52):
I waspis, let's look, I think you've done in a
nice way.
Speaker 3 (12:55):
I was desperately trying to like, oh my god, here's
an opportunity here to bring this up without but that
me being me, that's brought it up.
Speaker 2 (13:02):
Yeah.
Speaker 3 (13:03):
I was like, oh look some yeah, look maybe I
don't know, but you.
Speaker 2 (13:07):
Say, look, I'm not Look, I'm not a massive sult guy.
But I'm not a big soult guy. So what your
salt is probably perfect for everybody else, but just for me,
I'm not much of it. I'm not a big sult guy,
you know. At the same time, do I love your meals? No?
But I love your meals? Yes? Do I love you yes,
does it make me love you more when i'm when
(13:29):
when the gift of love for a meal, I can
taste the love and I look into your eyes as
a meeting and I think you are the person I
want to be with the restaurant if I want to
grow old with you.
Speaker 3 (13:39):
I'm not gonna lie to it. I just I was
just like, look, maybe you could you know on the
salt thing. Maybe he's the little slit next time instead
of the big hole. Maybe that's how much salt you
put in.
Speaker 2 (13:52):
You get into trouble when you start giving out practical tips. Yeah,
that's what I've discovered.
Speaker 3 (13:57):
Oh, because yeah, it's very easily for them to quickly
you just get to I will go.
Speaker 2 (14:01):
And then it feels like man's plaining. Man's plaining. When
you had a meal made for you as a real.
Speaker 3 (14:08):
You did the right What if they make your ship meal?
Speaker 2 (14:10):
What do you do? Well? You just gobbled it over
again in the un I did exactly that. I ate
it up last night, every last bit of it so good.
Speaker 3 (14:19):
Yeah, what do you call this doll wristoles?
Speaker 2 (14:22):
Yeah? But I could see the Italian exchange student like, wow,
this guy is like a feed of masculinely. Wow, these
keys they made tough. They can eat that. Yeah that
slop it wasn't even slop. It was hard. We just don't.
Speaker 3 (14:35):
We just don't have the kind of culture here in
New Zealand where you can say that kind of stuff.
I'm sure in Europe you'd be like, send it back,
this is not very good, send it back to the wife. Yeah,
how do your kids go?
Speaker 2 (14:46):
Jerry?
Speaker 4 (14:46):
So Tulsi makes most of the meals. If they're not
satisfied with what's presented to them, do they have a
bit of a go or do they just your mum things?
Speaker 2 (14:56):
They're not really pretty good actually, but I mean they'll
just not eat it. But then I think they've learned
over the years that you cannot eat. But don't you
dare criticize unless you want to go and make it,
which case, you know, go ahead and make it, I
mean the head. Look, they have been criticisms. Who've been
criticisms have been criticisms, And I look back on my
own childhood, I must have definitely criticisms coming from me.
(15:19):
Ye for me, I'm deeply embarrassed now. So I'm paying
the price in karma. It'll come back, right, let's come
and bake around on me, Let's come back around. Don't worry.
Speaker 3 (15:31):
Yeah, but I would be. Yeah, that's hard because you
are a big part of you. You just get to eat
whatever the fun.
Speaker 2 (15:37):
Well exactly, you get what you get and you don't
get up. Have about some gratitude, gratitude because you know
what this cost. No, you don't, because you're a kid.
But I don't care. As the main as the main
chef in your family and always looking for some gratitude.
Speaker 3 (15:55):
For everything, the main secret of gratitude in your house.
Speaker 2 (15:57):
I mean, kids let you down. Let's be honest. Just
kids are just full of gret I heard a chat
to someone yesterday who said, just be, always be. Who's
a bit older than me, who's got older kids, Just
just always remember your children will always let you down always,
(16:18):
no matter what, they will always let you down. And
once you understand that, being apparent is way easier.
Speaker 4 (16:26):
I'll off in front foot. If I've made a bad meal,
I'll go sorry that the sources too running, or sorry,
the steak is slightly overdone. Sorry about that, Sorry the
eggs aren't running enough? Guys, Sorry about that tonight.
Speaker 3 (16:39):
I don't know why, but that feels triggering to me.
Speaker 5 (16:41):
I don't know what it is about the because I
feel like I'm being again baited into a I now
have to say no, it's great, otherwise there's going to
be problems.
Speaker 4 (16:52):
Well, my wife is often that person for me. She's like, oh,
Dad's made a wonderful meal for us. Guys, we don't
realize how lucky we are every night. He's very he's
very inventive.
Speaker 2 (17:03):
She says.
Speaker 3 (17:04):
He's very creative.
Speaker 2 (17:05):
Yeah, creative.
Speaker 3 (17:07):
It's a hard thing, really hard.
Speaker 2 (17:09):
It's a hard thing to get those vegetables that are
beyond shouldn't be eaten, and he can turn them into
something that's a gift.
Speaker 4 (17:18):
I'm the fridge cleaner. Like I can look in a
fridge and my wife will be like, oh fuck, we
need to go to the super. I reckon, I can
get three meals out of there.
Speaker 2 (17:27):
Brilliant. Yeah, that's the kind of person you want in
a relationship.
Speaker 3 (17:31):
That's a good skill. I'm your wife in that situation.
I look in the fridge of it nothing, She's like,
I've got the rest of the week. Yeah, yeah, that's brilliant.
Speaker 2 (17:40):
Yeah. Yeah.
Speaker 4 (17:42):
The kids, I guess a bit like you. Jerry, the
simpler the meat, the better it is for them. Like
they thought that they're going to get anything stuck in
their teeth at all, And I thought this, when you're
talking about hamstacks, you're not going to get that stuck
in your teeth.
Speaker 2 (17:54):
That was stuck in your teeth as a problem.
Speaker 4 (17:56):
Yeah, well that's the thing that if I give my
son pork, if I give him steak and he gets
a little bit of stuck in his teeth, he's.
Speaker 2 (18:04):
Like, fuck, it's just like a tooth problem.
Speaker 4 (18:06):
No, rather than I think it's a texture thing. I
think it's a texture thing. Oh yeah, textures kids are
And then that leads to just give me checken nuggets.
Speaker 2 (18:15):
Man, well I think you want I don't. I never
liked surprise in a texture. You know, I want to
bite into a into something and know that what I'm
seeing is what I'm getting him with the with the
mouth texture. You know when you bite in something and
it's like, oh is that a sist you know, like
a bit of chicken, and it's like oh that burst,
oh you know on that that's the worst feeling. You know,
(18:37):
you don't what surprise this?
Speaker 3 (18:38):
That's why toddlers chew everything it's what babies chew everything.
That's where you learn, like you don't have to you
as a Jerry right now, I could see a road
code and you would know what that would feel like
to bite because of all the work he does as
a baby. But if you've been into that and then
it bursts, then yeah, yeah.
Speaker 1 (18:56):
Very srong right yeah, Jerry and Maniah. Catch the radio
show from sixty and weekdays, The Hadakey Breakfast
Daily bespoke content that you won't find on the radio
show The HURDARKI Breakfast Podcast.
Speaker 2 (00:05):
Welcome along to the first bite of the Cherry, the
first podcast to see the sun, the first to see
in a new day, and that day of our Lord.
Today is the thirtieth of July twenty twenty six, which
means it's the second to last day of July. True,
which means it's the second to last day of beer
and pie July true.
Speaker 3 (00:23):
That is also true, which is good and bad. There's
probably enough pies.
Speaker 2 (00:28):
Yeah. I think by the time you get to the
end of beer, much like Christmas, once you finished Christy
look forward to Christmas. Christmas is obviously a great thing,
a whole kind of year revolves around it in a way.
And then once it's over, you go, oh, that's good,
that that one's over with. That's enough of that now.
Speaker 3 (00:44):
Yeah, And sort of by the twenty ninth you are
having ham sandwiches out of obligation Christmas Boxing Day, even
the twenty seventh, oh little hem Sami, Yeah, little hem Sami.
Then by twenty eight, twenty ninth, it's gray, it's dry.
I've had it with so many different combinations.
Speaker 2 (01:05):
I can't do it anymore? Do you do ham steak? Ah?
Speaker 3 (01:09):
Look, sometimes if there's I will do ham steak. If
there is a leftover spud in the fruits, you know,
if there were some boiled spuds that were with the
hand the night before, fry those up, then I'll go
a little ham steak action.
Speaker 2 (01:25):
But I remember the first ham steak overhead, yeah, all right,
from Tony's, a restaurant used to be Tonys were still
This is.
Speaker 3 (01:37):
The one that it's got the upstairs room that with
no windows that they clearly used to smoke, and it's
got that smell.
Speaker 2 (01:44):
Oh yeah, yeah, there's a lot of smoking back in
the day. There wasn't that one that I went to.
There were a series of Tonies actually owned by John Banks,
former was it was.
Speaker 3 (01:55):
There's two still standing. There's one just on this road here.
Then there's one one over by sort of that the
Civic theater. Yeah, and then there used to be one
on Lawn Street.
Speaker 2 (02:07):
There was one on Lawn Street. I mean remarkable that
there was one on Lawn, one on Wellesley, and one
on Victoria.
Speaker 3 (02:13):
And for anyone who's outside Auckland, those all stones throw
from each other.
Speaker 2 (02:16):
Three Tonys.
Speaker 3 (02:17):
Yeah, and they could have all had you know, the
cup and string to tell us triangle.
Speaker 2 (02:21):
Yeah. I This one was the Tony's Trambarn, which was
an epsom just across the road from the Ledo Theater
on Manuco Road at the Plant Bar.
Speaker 3 (02:29):
And you've gone too far.
Speaker 2 (02:30):
Yeah. There was also the Tony's Duke of Marlborough, which
was in Mission Bay in Auckland, which I also went
to bad I that at that time. Anyway, the family
restaurant loomed large over the nineteen eighties. That was that
was Tony's Family Restaurants steakhouse, and I had the ham
steak there because I'd had bacon. Bacon wasn't really around
(02:52):
in the nineteen eighties. Not now family older than bacon,
why but we've never really had bacon.
Speaker 3 (02:58):
What was the other one? You were older than that?
Speaker 2 (03:02):
There's quite a few things that I'm older there. Definitely
older than the internet.
Speaker 3 (03:07):
We had one there was that we are older than jogging.
Speaker 2 (03:10):
Oh yeah, I'm older than jogging.
Speaker 3 (03:12):
We've got a new we've got a newsreader that we
just have a newsreader in the main street of sports
media who was older than hamsters. He could remember before hamsters.
Speaker 2 (03:25):
I mean, I know people who are older than decimal currency. Yeah,
fair enough, you know, yea. But yeah. I remember having
my first hand steak there and it had a bit
of pineapple on the top and it opened my eyes
because I had had bacon before that, and I was like, well,
bacon's good. And I remember my mum saying, you might
like the ham steak if you know how much you
like that bacon. And so I had the hamsteak, and
(03:48):
oh was that a revelation for me. With the pineapple,
I was like, finally, because I was not a big
meat guy. Actually at that age, I must have been ten,
and I was like, finally a meat that I can
get my get my teeth into and it's consistent. Yeah,
because I was always looking for the consistent texture.
Speaker 3 (04:06):
Yeah, I know you, I know what you're talking about now.
I was thinking just like fried ham. But like, I
know what you mean by the ham steak with the pineapple.
It's it seems processed somehow, a ham on the bonus processed. No,
but yeah, yeah, but now those hamsteaks, but they're always
like the exact same shape size.
Speaker 2 (04:25):
Yeah right, I know what you mean, like a cookie
cutter around get them at a pack yeaheah, Yeah, this
one probably came straight out of the back. Who would
have known?
Speaker 3 (04:32):
But I actually hated the mum used to make those
fads some nights and god, there's an adult.
Speaker 2 (04:37):
You look back and you get this.
Speaker 3 (04:38):
Poor woman has worked all day, come home, cooked a
delicious meal and you and.
Speaker 2 (04:43):
You turned your nose up at it. Yeah, to be
able to hit them. Yeah, it's actually I turned my
nose up at a meal last night that I was
that I was served for the lovely partner.
Speaker 4 (04:54):
You've learned about this before, Jerry. Why'd you do it again?
Speaker 2 (04:57):
Yeah? I have. It was a similar type of meal,
actually it was. It was another pasta meal, hate pasta?
Speaker 3 (05:03):
Was it a hate past that?
Speaker 2 (05:04):
I love pastor? But she did deliver me the hate
pastor once when I came home and she'd been she
was with the kids. That had been a tough day.
I think the kids would have been like four and two.
That's a tough age as a parent, Like kids haven't
gone to school yet, oh four and two, Yeah, that's tough.
And I'd come home from work and she couldn't be
(05:28):
bothered cooking anything fair enough, and she just sort of
threw a bowl of hate sausage pasta at me, which
was pasta with no sauce, and then bits of leftover
sausage that hadn't even been headed up, just put on
the top of it.
Speaker 4 (05:43):
What kind of sausage? Are we talking like a butcher's sausage?
Are we talking a frank?
Speaker 2 (05:47):
I think it was a butcher's sausage, but it was
cold and it was probably three days old. It was.
It's known in our family. It's a famous story as
the sausage pasta incident. And she threw it at me
and then just stared, I see you wait some shit.
Yeah you're going to say about my meal that I've
made for you. And I didn't. I just felt the
(06:08):
vibe and I just ate that sausage plust and I said.
Speaker 4 (06:10):
Hmmm, it reminds me of that episode of The Simpsons
when mister Burns has to eat the three eyed fish
and everyone's just looking at him and he's like, this is.
Speaker 2 (06:20):
And I ate it down and she just she waited.
She was just waiting for the comments so she could pounce.
Speaker 3 (06:26):
Yeah, yeah, that was that was provocation for you.
Speaker 2 (06:29):
But I could taste the hate in that thing. I
could actually taste the hate. There was a bitterness to it,
and I didn't I didn't maybe taste the hate in
last night's meal, but it just happened to coincide with
I came home from work at about eight o'clock and
Toldsey's sister was there with her new she has students
who come and stay with her, overseas students, and he
(06:52):
had She had a new overseas student, man usual from Italy,
and he was sitting at the table and the kids
were sitting there as well, and everyone and eaten, and
then it was this last night, this is last night.
And I then said, oh, there's some there's some dinner
for you in the microwave. I don't know, it's not
(07:12):
it's not. It didn't come out very well right, And
I'm like, oh, look that's okay. And so I went
in the I was hungry, and it was a it
was another pasta, but at this time it was a
meatball pasta. And unfortunately the meatballs had just been really
cooked within an inch of their life and were basically
it turned into paper. Yeah they're so dry, Yeah, but
(07:36):
they also fell to bits.
Speaker 3 (07:38):
I hate that you put the fork into it and
it just falls to bits.
Speaker 2 (07:41):
But it was dry and the sauce had melded into
the pasta, so as there was no source, but the
pasta was red and hard. It had hardened.
Speaker 4 (07:51):
Would it have been like putting wheatbooks into the pasta
instead of meatballs?
Speaker 2 (07:55):
Yeah, basically yeah. And so I then chopped up my
meatballs and then button front of this Italian ah and
it was a crime essentially. You could see this young
Italian man looking at me like, Mama, Mia, Mama Mia,
You're gonna eat that thing.
Speaker 3 (08:13):
We had an Italian exchange shooting for all of about
three weeks. I don't think high school on Omoru was
probably what she was hoping for. We took her into
the touch shop and there was like those shitty little,
you know, pizza things that the lady in the touch
shop had made with canned spaghetti on top. And she's like,
what is this? It was like a pizza.
Speaker 2 (08:34):
She's like no, no, no.
Speaker 4 (08:38):
Definitely two Italian hate crimes and one sitting.
Speaker 3 (08:42):
She said what is it? I said that spaghetti. She's like,
it's not spaghetti. I said yeah. She said, come out
of a can. You cannot put spaghetti in a can.
I come with me.
Speaker 2 (08:55):
You didn't think it was possible.
Speaker 3 (08:57):
Yeah, and then the other one and this one always
in my head for some reason. You'll be aware of this.
In the South Island, they love a panini. They think
of panini's really flash CRANBERYI you got eating coffee culture
or Robert Harris from Crush at South and they'll have
a panini in the chicken and cranberry, a bit of
Brian there. Yeah, fucked and so, but but her, she
(09:21):
was always there. It cannot be panini. Panini is plural.
You're selling a panino? Well, ah, sure, as of anyone
in the suck shopping on Meroe, which was in an
old stable by the way.
Speaker 2 (09:35):
So is the panini cut in half?
Speaker 3 (09:38):
Panini means as multiple but just the But nobody working
in a cafe in the South Island knows that.
Speaker 1 (09:45):
Cherry and Manaia joined the complate the Hardaki Breakfast discussion
group on Facebook. For more Jeremie Wells and Manaia Stuart
find them on Instagram at Hodaki Breakfast.
Speaker 2 (09:56):
Vanini is the plural?
Speaker 3 (09:57):
Panino is singular?
Speaker 2 (09:58):
Ah yeah, okay, So.
Speaker 3 (10:00):
She's like, it's not a banini, it's a panina.
Speaker 2 (10:03):
Okay. Do you think though that came from when the
panini was made and then cut in half, and then
you had two of them sitting on a plate. Is
that a panini? Maybe?
Speaker 3 (10:11):
Maybe I just think it's a it's a it's a mistransation,
is a letter? Ah? But this is this is an
interesting question. Is how do you tell someone when they
have made a bad meal? Well you don't, No, you don't,
and I didn't and my missus never has, but sure
she hasn't. But how there was one that she was making.
(10:33):
There's another feat of low range masculinity that gave me
crooked guts every single time she made. I don't know
what it was that she put in it, but every
single time I would be It'll be three in the
water and I'm just in a cold sweat on the toilet.
Speaker 2 (10:47):
I was like, what was it? You must know what
it is?
Speaker 3 (10:52):
Uh? What was a chicken dish? I think I think
it was. I don't know. Maybe she he's a cream
and I know what it was. There was something in there.
LA could be lactose in tolerance.
Speaker 2 (11:04):
I don't know.
Speaker 3 (11:05):
I could have been that. That's if I had to guess.
Speaker 2 (11:07):
I don't.
Speaker 3 (11:07):
I don't know what it is, but but sh and
it would give me every single time.
Speaker 2 (11:13):
How do you go on a butter chicken? By the way,
just standing on how it goes good on a butter chick?
How does the guns go fine? Okay?
Speaker 3 (11:20):
I mean not fine, like it's nobody goes good on
a butter chicken? Do you go good on a.
Speaker 2 (11:28):
Pretty good on? I go good on a better chicken.
We've got that. N I have no problems through the
backing on a better chicken.
Speaker 3 (11:34):
You have no problems through, So you'll go full spice.
Speaker 2 (11:39):
No problems through full spice?
Speaker 3 (11:42):
No, I don't really, there's not like a noticeable okay,
but I also dose myself with spice. That's the part that, Yeah,
that's where I get the fucking Delly's revenge. But I no, Yeah,
so that one, and then there was there was one
day where it just got me, like we might have
had an early general or something, and she witnessed it
get me in She was like, what do you think
it was?
Speaker 2 (12:02):
I was like, it's.
Speaker 3 (12:06):
It gets me everything. She's why don't you say anything
feat to blow range masculine?
Speaker 2 (12:11):
That's love is love? But sacrifice, yeah, I was.
Speaker 3 (12:15):
I was sacrificing for the greater good. Then The other
one was the other day, she comes ome from where
she makes dinner. She's like, doesn't need salters like that,
She sits down and eats her She goes. My workmates
were like shocked at how much salt I put in
our dinners. I was like, oh, yeah, she goes, they
think I put way too much saltan I was like, oh,
(12:40):
she goes, Well, what do you think?
Speaker 2 (12:42):
Do you think I put too much?
Speaker 3 (12:43):
So was like, oh, sometimes you can probably scale back.
How do you I was just trying.
Speaker 2 (12:52):
I waspis, let's look, I think you've done in a
nice way.
Speaker 3 (12:55):
I was desperately trying to like, oh my god, here's
an opportunity here to bring this up without but that
me being me, that's brought it up.
Speaker 2 (13:02):
Yeah.
Speaker 3 (13:03):
I was like, oh look some yeah, look maybe I
don't know, but you.
Speaker 2 (13:07):
Say, look, I'm not Look, I'm not a massive sult guy.
But I'm not a big soult guy. So what your
salt is probably perfect for everybody else, but just for me,
I'm not much of it. I'm not a big sult guy,
you know. At the same time, do I love your meals? No?
But I love your meals? Yes? Do I love you yes,
does it make me love you more when i'm when
(13:29):
when the gift of love for a meal, I can
taste the love and I look into your eyes as
a meeting and I think you are the person I
want to be with the restaurant if I want to
grow old with you.
Speaker 3 (13:39):
I'm not gonna lie to it. I just I was
just like, look, maybe you could you know on the
salt thing. Maybe he's the little slit next time instead
of the big hole. Maybe that's how much salt you
put in.
Speaker 2 (13:52):
You get into trouble when you start giving out practical tips. Yeah,
that's what I've discovered.
Speaker 3 (13:57):
Oh, because yeah, it's very easily for them to quickly
you just get to I will go.
Speaker 2 (14:01):
And then it feels like man's plaining. Man's plaining. When
you had a meal made for you as a real.
Speaker 3 (14:08):
You did the right What if they make your ship meal?
Speaker 2 (14:10):
What do you do? Well? You just gobbled it over
again in the un I did exactly that. I ate
it up last night, every last bit of it so good.
Speaker 3 (14:19):
Yeah, what do you call this doll wristoles?
Speaker 2 (14:22):
Yeah? But I could see the Italian exchange student like, wow,
this guy is like a feed of masculinely. Wow, these
keys they made tough. They can eat that. Yeah that
slop it wasn't even slop. It was hard. We just don't.
Speaker 3 (14:35):
We just don't have the kind of culture here in
New Zealand where you can say that kind of stuff.
I'm sure in Europe you'd be like, send it back,
this is not very good, send it back to the wife. Yeah,
how do your kids go?
Speaker 2 (14:46):
Jerry?
Speaker 4 (14:46):
So Tulsi makes most of the meals. If they're not
satisfied with what's presented to them, do they have a
bit of a go or do they just your mum things?
Speaker 2 (14:56):
They're not really pretty good actually, but I mean they'll
just not eat it. But then I think they've learned
over the years that you cannot eat. But don't you
dare criticize unless you want to go and make it,
which case, you know, go ahead and make it, I
mean the head. Look, they have been criticisms. Who've been
criticisms have been criticisms, And I look back on my
own childhood, I must have definitely criticisms coming from me.
(15:19):
Ye for me, I'm deeply embarrassed now. So I'm paying
the price in karma. It'll come back, right, let's come
and bake around on me, Let's come back around. Don't worry.
Speaker 3 (15:31):
Yeah, but I would be. Yeah, that's hard because you
are a big part of you. You just get to eat
whatever the fun.
Speaker 2 (15:37):
Well exactly, you get what you get and you don't
get up. Have about some gratitude, gratitude because you know
what this cost. No, you don't, because you're a kid.
But I don't care. As the main as the main
chef in your family and always looking for some gratitude.
Speaker 3 (15:55):
For everything, the main secret of gratitude in your house.
Speaker 2 (15:57):
I mean, kids let you down. Let's be honest. Just
kids are just full of gret I heard a chat
to someone yesterday who said, just be, always be. Who's
a bit older than me, who's got older kids, Just
just always remember your children will always let you down always,
(16:18):
no matter what, they will always let you down. And
once you understand that, being apparent is way easier.
Speaker 4 (16:26):
I'll off in front foot. If I've made a bad meal,
I'll go sorry that the sources too running, or sorry,
the steak is slightly overdone. Sorry about that, Sorry the
eggs aren't running enough? Guys, Sorry about that tonight.
Speaker 3 (16:39):
I don't know why, but that feels triggering to me.
Speaker 5 (16:41):
I don't know what it is about the because I
feel like I'm being again baited into a I now
have to say no, it's great, otherwise there's going to
be problems.
Speaker 4 (16:52):
Well, my wife is often that person for me. She's like, oh,
Dad's made a wonderful meal for us. Guys, we don't
realize how lucky we are every night. He's very he's
very inventive.
Speaker 2 (17:03):
She says.
Speaker 3 (17:04):
He's very creative.
Speaker 2 (17:05):
Yeah, creative.
Speaker 3 (17:07):
It's a hard thing, really hard.
Speaker 2 (17:09):
It's a hard thing to get those vegetables that are
beyond shouldn't be eaten, and he can turn them into
something that's a gift.
Speaker 4 (17:18):
I'm the fridge cleaner. Like I can look in a
fridge and my wife will be like, oh fuck, we
need to go to the super. I reckon, I can
get three meals out of there.
Speaker 2 (17:27):
Brilliant. Yeah, that's the kind of person you want in
a relationship.
Speaker 3 (17:31):
That's a good skill. I'm your wife in that situation.
I look in the fridge of it nothing, She's like,
I've got the rest of the week. Yeah, yeah, that's brilliant.
Speaker 2 (17:40):
Yeah. Yeah.
Speaker 4 (17:42):
The kids, I guess a bit like you. Jerry, the
simpler the meat, the better it is for them. Like
they thought that they're going to get anything stuck in
their teeth at all, And I thought this, when you're
talking about hamstacks, you're not going to get that stuck
in your teeth.
Speaker 2 (17:54):
That was stuck in your teeth as a problem.
Speaker 4 (17:56):
Yeah, well that's the thing that if I give my
son pork, if I give him steak and he gets
a little bit of stuck in his teeth, he's.
Speaker 2 (18:04):
Like, fuck, it's just like a tooth problem.
Speaker 4 (18:06):
No, rather than I think it's a texture thing. I
think it's a texture thing. Oh yeah, textures kids are
And then that leads to just give me checken nuggets.
Speaker 2 (18:15):
Man, well I think you want I don't. I never
liked surprise in a texture. You know, I want to
bite into a into something and know that what I'm
seeing is what I'm getting him with the with the
mouth texture. You know when you bite in something and
it's like, oh is that a sist you know, like
a bit of chicken, and it's like oh that burst,
oh you know on that that's the worst feeling. You know,
(18:37):
you don't what surprise this?
Speaker 3 (18:38):
That's why toddlers chew everything it's what babies chew everything.
That's where you learn, like you don't have to you
as a Jerry right now, I could see a road
code and you would know what that would feel like
to bite because of all the work he does as
a baby. But if you've been into that and then
it bursts, then yeah, yeah.
Speaker 1 (18:56):
Very srong right yeah, Jerry and Maniah. Catch the radio
show from sixty and weekdays, The Hadakey Breakfast
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