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Speaker 1: You're listening to the Whip podcast.

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Speaker 2: God the Aroma. It's just amazing in here, a little

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Speaker 2: bit of Eves St Lauran. I can smell something else

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Speaker 2: it is mine and Colin? What did you want to

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Speaker 2: bring up?

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Speaker 1: First off?

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Speaker 3: I was I was flicking through the oil insta yesterday

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Speaker 3: TikTok and I want to fitz post popped up and

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Speaker 3: even I was shocked at what popped up?

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Speaker 1: What was it?

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Speaker 3: Someone in a car park and.

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Speaker 2: A car.

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Speaker 4: Him not to post that?

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Speaker 1: Whow man?

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Speaker 3: Not even I post that?

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Speaker 1: That is It took me ages to film that looks good.

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Speaker 1: I shouldn't have parked there. Well.

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Speaker 4: It was a very inappropriate post that was posted on

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Speaker 4: Brown Cardigan. It was very reposted by Ryan James Gerald.

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Speaker 3: Can I can I get alive? To my to my wife?

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Speaker 3: It's a birthday today? Oh here we go again, Jay,

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Speaker 3: it's sick. He got the morning and get some dog

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Speaker 3: d on the way home.

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Speaker 1: Okay, happy birth Jane. What did you get it?

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Speaker 3: I got some flowers there oatside the door and shelpens up.

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Speaker 3: So it's older surprise.

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Speaker 1: The garage is that? Where do we start here?

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Speaker 4: Because we've got two different shows, don't we we've got

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Speaker 4: my kitchen rules. So Manu, that's you and Nigella Lawson

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Speaker 4: and we're scouring the country once again for not only

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Speaker 4: not only the best TV talent, but maybe there's some

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Speaker 4: people that can cook.

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Speaker 5: That's right.

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Speaker 4: Well, well, anyone disappointing on the show, you wonder why

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Speaker 4: they actually snuck through and made it to air.

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Speaker 5: There's always one or two teams, you know, but he

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Speaker 5: was a bit dog. Since he's gone to the States.

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Speaker 5: Well there's always you know, one or two that could

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Speaker 5: have done much better. But the food, the food's good.

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Speaker 2: Must be hard and second rate when you're next to

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Speaker 2: Nigella Lawson, I mean, that's hard.

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Speaker 5: And you're exactly right, like I felt that. I thought

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Speaker 5: I was going to be the big dog this year

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Speaker 5: because you know, but then they got.

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Speaker 1: Nu number two year and sad or was he in

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Speaker 1: the background or anything?

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Speaker 3: After the break? You know, after the break?

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Speaker 1: No, but that's you're going to be on the show,

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Speaker 1: aren't you. Later on, I'm there. They brought me in

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Speaker 1: to rescue it.

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Speaker 3: So I came in.

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Speaker 1: It's all good now. It was at a bout budget.

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Speaker 2: Okay, let's talk about kitchen nightmares though, because all right,

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Speaker 2: this is a big one because you're basically it's such

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Speaker 2: a huge show. We know what rams he's done with it,

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Speaker 2: and we know and we know how much he can

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Speaker 2: fire up.

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Speaker 1: I mean, we're gonna have Gordon in the background here,

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Speaker 1: change to get out there.

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Speaker 2: I don't give You've got you, I understand.

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Speaker 1: For thirty seconds. Come on, God, where's the lamb sauce?

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Speaker 1: There's just nothing coming to get Have you been given

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Speaker 1: free rind to do whatever you want?

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Speaker 3: Sort of? You know? You don't speak like that to

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Speaker 3: your team, do no. Look the way it works is

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Speaker 3: the first three days are really hard on whoever it is.

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Speaker 3: Their eyes are spinning like what the hell have I

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Speaker 3: got myself into? And then the next two days are good.

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Speaker 3: So if you get through the first three, now everyone

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Speaker 3: gets through it when people walk, then the last two

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Speaker 3: are good.

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Speaker 2: Can I Kitchen night me is? What's some of the

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Speaker 2: worst things that you've seen when you've walked into a

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Speaker 2: kitchen fast and you know you can get involved.

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Speaker 1: With I've been to his kitchen. The worst thing you've

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Speaker 1: seen is anything to get in your mind.

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Speaker 3: I've seen some frozen fish go from the freezer a

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Speaker 3: handful into a little bowl of water, and then into

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Speaker 3: your pasta and sent out frozen food underwater to defrost

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Speaker 3: it and then cook it.

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Speaker 1: No, I know what you mean.

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Speaker 4: I've done steak straight from the freezer you can into

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Speaker 4: the hot because that's what you guys do.

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Speaker 1: I mean, I know it's not Gormet, but I didn't

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Speaker 1: think poor. Can't you do that?

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Speaker 4: Can you go steak from the freezer to the hot.

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Speaker 1: Group You've got to let it caught?

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Speaker 5: You can, well, let's not.

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Speaker 2: So usually get to room temperature and then you choke

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Speaker 2: it on. You can't do it straight. You can't have

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Speaker 2: it frozen straight onto the but.

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Speaker 5: Before it cooks inside.

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Speaker 4: Can we can we get back to you know, egos,

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Speaker 4: attitude and anger in the kitchen, which comes with a

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Speaker 4: lot of chef work. What has been the time that

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Speaker 4: you've been yelled at the most when you're learning to cook?

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Speaker 1: Was it?

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Speaker 4: I mean, you've got to do your time. Don't you

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Speaker 4: want into ship? Who did you work with?

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Speaker 5: We had a child? I did a little interview with

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Speaker 5: my friend in here, and it's true. The first I

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Speaker 5: think the first ten years of cooking in the kitchen,

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Speaker 5: you you get.

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Speaker 1: You get yell you hard, not though you need that

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Speaker 1: and then.

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Speaker 5: You either do the opposite when you when you run

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Speaker 5: the kitchen shop, or you become the same.

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Speaker 1: Yes, and I've became the opposite. It's the same and

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Speaker 1: I'm very successful.

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Speaker 2: Just before you go, first, were you in a band

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Speaker 2: when you were younger? There's a rumor going around that

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Speaker 2: you had a band.

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Speaker 3: Medicine, Man, we made it big. We were on TV

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Speaker 3: for about ten minutes.

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Speaker 1: Medicine. What was the show?

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Speaker 3: It was ort I was the drummer and the most

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Speaker 3: replaceable person in the band is the drummer? Or yeah,

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Speaker 3: or you're a drummer as well.

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Speaker 1: You know what we need to talk.

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Speaker 3: About was perfect Plate the awards we did last night,

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Speaker 3: because I'm shocked by the result here because there's a

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Speaker 3: keyword and I would never touch it is vegetarian.

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Speaker 1: Tofu. You don't like to No, I don't. I don't

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Speaker 1: take to it.

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Speaker 4: My wife Lisa orders it on a Friday night Japanese style,

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Speaker 4: and that's the best I've kind of tasted. But I

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Speaker 4: don't really get into I don't like the texture of

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Speaker 4: it either.

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Speaker 1: It seems to me he looks like a man who

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Speaker 1: makes the healthy choice.

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Speaker 3: From the man who's cooking a frozen steak I don't like.

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Speaker 1: We also say tofu, is meant to give you man boobs.

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Speaker 1: So I'm see that I had ten years ago. I

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Speaker 1: don't look at me now. There's no way I'm touching it.

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Speaker 1: We love you boys, Colin vaz Nich menu.

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Speaker 2: You can see them both on My Kitchen Rules and

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Speaker 2: Colin on Kitchen Nightmares Australia.

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Speaker 1: It's coming to Channel seven soon. Love you boys, have

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Speaker 1: a great weekend. Thanks guys, Thanks and Whipper Podcast