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Speaker 1: This is the Fitsy and with Kate Richie podcast.

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Speaker 2: As I can't change who I am, not even don't

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Speaker 2: if I'm in the company of somebody very fancy. I

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Speaker 2: cooked recently with Curtis Stone, Wow, the great man. I

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Speaker 2: do love him so much. So when he asked me

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Speaker 2: to come on his little show, of course, it was

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Speaker 2: a yes. I had to bring from home a recipe

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Speaker 2: that I cook and I thought, oh god, I could

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Speaker 2: pretend and you know, I could make a crembroulet.

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Speaker 1: You're not fancy, No, I'm not.

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Speaker 2: And I thought, you know what I am going to

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Speaker 2: cook with Curtis the kind of stuff that I do

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Speaker 2: cook every single week. And there is this recipe that

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Speaker 2: has been on absolute rotation in my house forever. It's

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Speaker 2: called Hulk Chicken.

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Speaker 1: I made it up. It's isn't it. It's green. You

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Speaker 1: don't associate green with chicken.

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Speaker 2: Green chicken, well, you know, unless you green eggs and ham.

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Speaker 2: But here's the thing I cooked with him, and I thought, oh,

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Speaker 2: do I even sort of fancy up how I do

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Speaker 2: it to sort of make it a bit more bougie. No, No,

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Speaker 2: have a listen to how it turned out. I'm going

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Speaker 2: to confess something don't tell me.

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Speaker 1: You knew what I was going to say.

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Speaker 2: Do I buy Jarlicky Curtis. Today we're making greeny chicken.

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Speaker 2: My kids call it hulk chicken because it's green.

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Speaker 1: Like the whole you cook every lie I do? Is it?

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Speaker 2: I think this a thousand times.

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Speaker 1: It's still good? Is it a crispy chicken? And how did?

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Speaker 1: What are you? What are you alluding to there? You

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Speaker 1: don't think he was into it?

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Speaker 2: Or I use garlic in a jar?

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Speaker 1: There?

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Speaker 2: I said it. It is a sin anybody that counts

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Speaker 2: himself as as a foodie. It's like a minced garlic

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Speaker 2: and you, well, you know that's very Bogan thirteen twenty

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Speaker 2: four ten. What is your shameful shortcut? Please give us

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Speaker 2: a call and I will absolve you of your sins.

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Speaker 2: Because if I started to see recipes that said peel

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Speaker 2: ten cloves of garlic and I just would close the book.

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Speaker 2: I Am not mucking around with the little papers and

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Speaker 2: putting them one by one in the thing. No, I

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Speaker 2: open up a jar, or even better, I can get

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Speaker 2: it in a kilo tub and I just spoon it in,

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Speaker 2: spoon it in.

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Speaker 3: Well, I was amazed for the first time when I

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Speaker 3: saw that you could buy already bottled lemon juice.

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Speaker 2: Yes, I use that too. Make don't you worry it.

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Speaker 1: Does sound it's the same as broth. I'm not sticking around.

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Speaker 3: To mate the cost of lemon boril a chicken just

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Speaker 3: to get some chicken broth.

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Speaker 1: You know what I mean? Life hands will.

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Speaker 2: I will make my own soup from scratch. But I'm

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Speaker 2: not I'm not against a souping up the soup. You

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Speaker 2: will know a little bit of that ummy chicken powder.

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Speaker 1: Today, years old to learn that it was called jarlick.

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Speaker 3: Why didn't I had no idea either, and I was

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Speaker 3: stump on that, but it makes perfect sense.

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Speaker 1: We got Nikki and Yarrawara. Good morning, Niggy morning. Okay,

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Speaker 1: this is your Bogan confession here. What do you what

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Speaker 1: do you use?

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Speaker 4: Oh? I use frozen onions. It's a game change.

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Speaker 1: Frozen, so you already diced, Nikki.

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Speaker 4: They already diced their uniform, so you look like a

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Speaker 4: pupa chef. You frozen. Don't do frost and just like

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Speaker 4: as you're putting everything together, they do frost. Fried down.

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Speaker 4: Chuck a bit of oil DOWNE don't even.

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Speaker 1: Know they sold that.

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Speaker 3: Thanks Nikki, I'll be using that, Julius in Parramatta. What

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Speaker 3: have you got, Julie?

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Speaker 4: I used the legos ball and a sauce in my

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Speaker 4: burgers in my lasanga everything.

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Speaker 1: What are you in your burgers? She makes it true

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Speaker 1: as your sauce. No way top like in with the meat,

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Speaker 1: in with your paddy.

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Speaker 4: Yeah you can mix it through the meat. A bit

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Speaker 4: of bread crumbs for me, thank you.

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Speaker 1: Talking of wristles, Heidi and Campbelltown's got one for us.

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Speaker 1: What's your what's your bogan shortcut? Heidi?

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Speaker 4: Veggie might and peanut butter I use regularly in either

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Speaker 4: my meat balls or my wristults.

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Speaker 3: Oh, come on, you can't do that.

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Speaker 4: You can. The peanut butter gives you like a stem,

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Speaker 4: gives it like it just adds a little bit of

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Speaker 4: a salt and it gives it like an earthiness. It's

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Speaker 4: honestly again, Yeah has here, but you.

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Speaker 2: Were you were onto that bougie word o mommy before anybody,

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Speaker 2: don't you.

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Speaker 4: My mum has been doing it for decades. You hasn't

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Speaker 4: add banana to her to a casserole to make it sweeter.

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Speaker 3: My mom's got to get off the beech treat and

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Speaker 3: a chocolate cake as well, that I found out makes.

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Speaker 1: The more moistury. Yes I agree, Yes I love it.

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Speaker 1: I love it.

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Speaker 2: I'm adding all of these shortcuts and we need to

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Speaker 2: do it with pride, So.

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Speaker 1: Long live the shortcut.

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Speaker 3: My Friends Sits In Whipper with Kate Ritchie is a

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Speaker 3: Nova podcast walk great shows like this. Download the Nova

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Speaker 3: Player by the app store or Google Play.

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Speaker 4: The