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Speaker 1: Appodjay production.

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Speaker 2: On this episode of We Will Always.

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Speaker 1: Have Oh we've got Cavia.

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Speaker 2: Okay, well let's not go too overboard, oysters.

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Speaker 3: Have you seen the price of the CAVEO Jesus christ Adam,

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Speaker 3: I'll ask, can we get the four hundred and fifty

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Speaker 3: dollars caveat and see what they say? Welcome to the

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Speaker 3: We Will Always Have podcasts with me Christian Hull and Chrissy.

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Speaker 2: Hearn and over the next few episodes, we've left.

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Speaker 3: Sydney behind and it's time for us to explore my

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Speaker 3: hometown of Brisbane. Chrisy's phone up to stay with me

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Speaker 3: for a couple of nights, God help me, and we're

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Speaker 3: going to do a bunch of stuff and get ourselves

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Speaker 3: into a whole heap of chaos. I just want to

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Speaker 3: explain to you what you're about to hear. This took

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Speaker 3: a little bit of planning on my end, something I'm

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Speaker 3: not known for doing. But when it comes to podcasting, sometimes,

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Speaker 3: on the very rare occasion, you will get a sponsorship deal.

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Speaker 3: And that is where a brand knocks on the.

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Speaker 2: Door and says, hey, we've got millions of dollars to

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Speaker 2: give you. Will you talk about our brand?

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Speaker 3: And we say absolutely, and then the brand says, oh,

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Speaker 3: my god, sorry, we've knocked on the wrong door. We

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Speaker 3: absolutely don't want to be a part of your show,

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Speaker 3: and then we'll take four dollars fifty in a high five.

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Speaker 3: And then the brand usually says, oh, we don't want

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Speaker 3: to touch you, so we'll just give you four dollars fifty.

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Speaker 3: Here's some scripts we want you to read, and then

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Speaker 3: we read those scripts and they get played in the

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Speaker 3: middle of these episodes. Now I have this idea where

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Speaker 3: I wondered how far can I push Christine. So we

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Speaker 3: sat down for a recording session and I said, Christy,

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Speaker 3: we've got some ad scripts that we need to read.

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Speaker 3: Now I had written them, and I've written four and

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Speaker 3: each script gets progressively more ridiculous, because what I wanted

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Speaker 3: to find out was what will Chrissy believe? What will

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Speaker 3: she just blindly read and go along with without questioning anything,

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Speaker 3: Like at what point? The first one was believable, bit ridiculous,

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Speaker 3: The second one was pretty ridiculous, the third one was insane,

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Speaker 3: and the fourth one was like, if she does not

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Speaker 3: question this fourth one, she is crazy. So I wrote

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Speaker 3: these scripts. I ran them through chat GPT to add

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Speaker 3: a little bit more ridiculousness to them. And then we

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Speaker 3: sat down and I just presented them to and I said,

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Speaker 3: let's go, let's read them. And this is what happened.

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Speaker 3: I did tell Katie that you can't talk to save

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Speaker 3: your lives.

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Speaker 4: I can't.

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Speaker 2: They kind of liked that.

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Speaker 3: So we'll play into the fact that you're a little

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Speaker 3: bit of a hot mess with the scripts.

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Speaker 4: Okay, okay, Hey, it's Chrissy here from the We Will

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Speaker 4: Always Have podcast. Are you tired of your car feeling sluggish?

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Speaker 4: worry no more.

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Speaker 4: The Petrol Unlimited app is a subscription based starting from

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Speaker 4: ninety nine dollars per month. Terms and conditions apply tpl

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Speaker 4: eight six seven, five three zero nine.

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Speaker 2: That was pretty good. You only got ethically wrong, which

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Speaker 2: it suits. I'm happy with that.

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Speaker 5: Stupid No, not quite.

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Speaker 3: Oh my god, I'm having too much fun. She just

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Speaker 3: reads whatever I put in front of her. I want

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Speaker 3: to let you know that this is the first time

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Speaker 3: Chrissy is seeing these scripts. She hasn't pre read them

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Speaker 3: because I figured if she pre read them, she'd catch

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Speaker 3: on pretty quickly. But in a sur.

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Speaker 2: Probably of events, she didn't.

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Speaker 3: So let's press forward with the following ads two, three,

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Speaker 3: and four. Now, let you know add number two is

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Speaker 3: pretty insane. Add number three and.

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Speaker 2: Four are ridiculous.

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Speaker 3: All right, Hey, their plant lovers. Are you tired of

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Speaker 3: Sign up using the code Christian Christian, we will always

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Speaker 3: have the podcast. That's c h r I S S

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Speaker 3: y A n d c h r I s t

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Speaker 3: i A n w E w I l l A

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Speaker 3: L good hey y s A j v e t

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Speaker 3: A g p O d c A s t in

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Speaker 4: more info, visit www. Dot plant slash hyphon Eate Insurance

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Speaker 4: Hyphenate Agency Dash hyphenated Australia dot org, Forward slash insure

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Speaker 4: dash my plant dot com dot AU And do you

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Speaker 4: want me to do that again?

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Speaker 2: No? No, And the next line is to.

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Speaker 4: Remember the code c h r I S S y

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Speaker 4: A n d c h r I S t I

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Speaker 4: A n w E w I l l A l

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Speaker 4: w A y s h A v E t h

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Speaker 4: E p O d c A s t am.

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Speaker 5: I doing any good? Like do you want to do

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Speaker 5: any of these again?

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Speaker 3: We probably will do another read through. I'm realizing now

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Speaker 3: that I'll probably do it at the end of the

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Speaker 3: record session, when you're all sort of warmed up.

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Speaker 4: Okay, Introducing a culinary masterpiece that defines your gatherings n

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Speaker 4: cho v Flavor Party Pies. This is the real serious

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Speaker 4: is it h V.

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Speaker 3: It's crafted with the finest ingredients. These exquisite party pies

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Speaker 3: been the Ritruemrmi of anchovies. With the delicate pastry.

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Speaker 4: Crust, Anchovy Flavor Party Pies bring a touch of class

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Speaker 4: and sophistication to your table, and research has showing the

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Speaker 4: incredible fertility benefits with every bite.

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Speaker 2: That's right Chrissy discovered anchovaries and tests have.

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Speaker 3: Proven that three out of ten patients have successfully fallen

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Speaker 3: pregnant within a twenty four hour window.

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Speaker 4: Elevate your next event. Embrace the fertilitiness that Anchovy Flavor

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Speaker 4: Party Pies have to offer. Available online and in select

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Speaker 4: IVF clinics anchovy flavored party pies. You know what they say,

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Speaker 4: it ain't over till it's anchover tpl eight six seven

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Speaker 4: five three zero nine. That's eight six seven five three

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Speaker 4: zero nine in THEE.

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Speaker 3: That mean seven out of ten participants contracted a rare

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Speaker 3: autoimmune deficiency. Always consult a doctor when ingesting anchovories.

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Speaker 5: But that's not real. That's surely that's not real?

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Speaker 2: Is so funny? Okay, here we go.

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Speaker 2: Board certified. Can you start that again?

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Speaker 4: just that's a prop.

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Speaker 2: So we've got to go the jingle kt Tommy was

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Speaker 2: with the.

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Speaker 2: Rex Okay, you ready with a snip, will chop you up?

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Speaker 4: It's discount facelifts.

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Speaker 3: As asterisk includes always consult a non discount Facelifts PTY

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Speaker 3: lt D. Clinician prider surgery surgeries can be performed at

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Speaker 3: home or in our upcoming drive through clinic. Duty of

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Speaker 3: can not provided TPL six eight six seven five three

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Speaker 3: oh nine. That's eight six seven five three oh nine iron.

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Speaker 2: TPL. That's the TPL number.

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Speaker 4: That's TPL.

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Speaker 2: It's like a terms of conditions. So eight six seven

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Speaker 2: five three oh nine. Ero, this is real.

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Speaker 5: That's not real. These are a really real.

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Speaker 2: No one's going to be Are you okay with being

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Speaker 2: approved that?

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Speaker 4: I am not saying I've had my base lifted or

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Speaker 4: my lips injected? What does it say? You haven't?

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Speaker 5: No, it's not real.

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Speaker 2: What gave it away?

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Speaker 4: Oh, plant insurance?

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Speaker 2: So none of these are real?

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Speaker 6: Love it.

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Speaker 2: And the TPL number. Have you heard of the song

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Speaker 2: eight six seven fifty nine? Do you?

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Speaker 7: Oh?

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Speaker 2: You haven't heard that anyway? No, they're just ads I wrote.

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Speaker 2: I just wanted to see.

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Speaker 3: So each ad progressively got worse and worse, and I

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Speaker 3: wanted to know where was the point that you were like,

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Speaker 3: is this bullshit?

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Speaker 5: Yeah?

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Speaker 2: The plant one, plant insurance? Yeah, which was number two? Yeah?

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Speaker 2: Fat kale?

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Speaker 5: Is that where we're going.

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Speaker 2: That's where we're going, fat cow. We're going to fat kale,

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Speaker 2: fat kale.

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Speaker 5: Oh my goodness.

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Speaker 2: So we're in the car. I'm taking you to a

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Speaker 2: very fancy restaurant. Fat Kale, fit kale.

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Speaker 3: Now considering the previous experience we had at our last

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Speaker 3: fancy restaurant. Oh my goodness, do you have any qualms

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Speaker 3: going into this?

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Speaker 5: No, I'm up for anything and everything.

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Speaker 6: Do you think though, we're going to have the oyster?

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Speaker 5: The oyster's going to be on the mountain?

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Speaker 3: I did have a bit of a research. No, I mean,

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Speaker 3: I think it's in the name to be pair.

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Speaker 2: It is just mostly.

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Speaker 5: State carnival type things.

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Speaker 3: So it's a lot of big fat cows eating other

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Speaker 3: fat I love that show. So it's a boosy restaurant

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Speaker 3: on James Street. Actually, I've never taken anyone here.

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Speaker 5: Is it a Michelin Star? Like, are we in the

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Speaker 5: greatness of yes culinary experience?

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Speaker 3: It's got three Michelin stars. No, no one has a

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Speaker 3: Michelin Star. Oh okay, because the micheline hats.

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Speaker 5: Fat cow on James fat cow fit.

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Speaker 3: It's yeah, it's really bore.

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Speaker 2: How are you? You have a booking under Christian for five?

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Speaker 1: Like?

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Speaker 2: How are you?

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Speaker 3: Thank you?

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Speaker 4: Oh good, we're going to get good service because they've

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Speaker 4: identified that you've entered the building.

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Speaker 2: You're going to have an alcoholic beverage.

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Speaker 5: I want an April. I want an apol spreads.

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Speaker 3: Oh, if you're going to get one, you're going to

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Speaker 3: have one second, yes, and we'll get.

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Speaker 5: You if you're if you're going to have one one

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Speaker 5: just for the whole we will sit on it.

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Speaker 3: Also shout out to Fat Cow. I message them to

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Speaker 3: be like hi. Actually no, they messaged me because I

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Speaker 3: posted a photo to say this restaurant's calling me that cow,

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Speaker 3: and they said, come on in.

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Speaker 2: Lovely.

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Speaker 5: How are you waiting for the.

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Speaker 2: Teleiah? Thank you? We a podcast just being idiot, So

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Speaker 2: if that's okay after yeah, oh yeah, we'll judge you heavily.

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Speaker 2: When you leave, we'll judge you. So you can listen

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Speaker 2: back to it.

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Speaker 6: I can tell straight off the bat you're going to

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Speaker 6: be perfect, nothing to worry about at all.

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Speaker 2: Do you know what you're getting drinks? Wise?

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Speaker 6: I don't because I wanted to make sure they did

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Speaker 6: have an app role. Thank you, so straight off the

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Speaker 6: bat like the theme of Fat Cow. We've got leather.

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Speaker 3: Leather really if you're a vegan or vegetarian, not for you,

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Speaker 3: not for you. And as you can see here, the

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Speaker 3: cups are made from pick that, so they really like

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Speaker 3: it's all animal based. Even the cutlery is whittled antlers.

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Speaker 2: Isn't that great? Christine?

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Speaker 6: I'm joking to stop and look for a momento. I'm

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Speaker 6: just so happy to see that that is a glass

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Speaker 6: unlike what we had today as a dog.

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Speaker 3: I took Chriscene to a cafe and they have those

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Speaker 3: shallow ikea glasses.

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Speaker 2: Controversy.

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Speaker 3: That's all right, we'll just take you to a five

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Speaker 3: hundred dollars Restaurant'll do you?

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Speaker 2: What do I.

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Speaker 6: Want to tell already off the bat that we're going

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Speaker 6: to have a fantastic knife.

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Speaker 2: So ready for a knife, hefty steak?

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Speaker 5: What do you feel? Do you feel like a cocktail?

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Speaker 2: I want a cocktail? Oh it's comped. Sorry, it's comped.

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Speaker 2: We don't have to pay for it?

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Speaker 5: Is that right?

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Speaker 6: Yeah? Yeah?

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Speaker 3: Because I messaged them, No, they messaged me. They said,

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Speaker 3: thank you for posting fat keel on the interwebs. Come

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Speaker 3: on in, try some of our delicious meats. I have

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Speaker 3: actually already been here before and it is when they

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Speaker 3: set me.

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Speaker 5: That unbelievable at the menu.

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Speaker 2: Okay, so I'm ready, all right, Oh they've got caviar. Okay, well,

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Speaker 2: let's not go too overboard.

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Speaker 5: Oysters.

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Speaker 3: Have you seen the price of the caffe O Jesus Christ,

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Speaker 3: I'll ask, can we get the four hundred five you

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Speaker 3: like caviare and see what they say?

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Speaker 6: No, would be fun to try it, though, even if

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Speaker 6: we try the really cheap one at one hundred and

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Speaker 6: ninety dollars.

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Speaker 2: I am not gonna actually make them give us caviar.

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Speaker 5: What you're just going to say?

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Speaker 2: What are you saying?

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Speaker 3: I'll see, I just feel bad if we order four

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Speaker 3: hundred dollars grab cavia. Good for the podcast, so good

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Speaker 3: for the four hundred, four hundred dollars caviar?

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Speaker 5: You want your meat? Kind of walking in onto the people.

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Speaker 2: I wanted a live.

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Speaker 3: From The Simpsons where mister Burns picks the cow then

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Speaker 3: he wants they kill it in front of him, and

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Speaker 3: it was actually, I'll take that blue and they kill

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Speaker 3: the other lun Okay, yes, please spirits for the madam and.

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Speaker 6: Of course yea perfect thank you question for you.

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Speaker 2: You know, if we're paying for the meal?

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Speaker 5: Have you been talking about the cavear? I haven't been

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Speaker 5: told anything yet, but I can check for you.

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Speaker 2: Can't you check?

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Speaker 7: You?

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Speaker 2: Sis? I shouldn't have pointed to the caviar and then said,

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Speaker 2: who's paying for that?

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Speaker 3: I just want to double checked, and then I'm going

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Speaker 3: to push my luck with the matre d.

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Speaker 2: He seemed fun, he.

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Speaker 5: Was totally on board.

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Speaker 4: He knew who you were.

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Speaker 5: God love him.

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Speaker 2: Oh no, is this where we find out I've got

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Speaker 2: to pay for this?

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Speaker 7: Oh?

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Speaker 5: Here we go.

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Speaker 6: I'm reading the lips now. She's standing there behind the bar,

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Speaker 6: looking down at something. I don't believe she's actually asked

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Speaker 6: anyone as yet, unless she's typing it into a computer.

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Speaker 5: She's checking the notes. Oh god, I hope we came

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Speaker 5: back stand by.

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Speaker 2: My next question is though, because the bill is on you. Now,

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Speaker 2: this is a big ass the caer. How big is

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Speaker 2: the caviar?

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Speaker 7: So you got the twenty grands there, we do have

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Speaker 7: a different option, so we got the fifteen grams is

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Speaker 7: smaller thirty.

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Speaker 2: But do you have to open a whole new thing

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Speaker 2: if we get that?

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Speaker 7: Yeah, they come an individual tush, So.

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Speaker 5: I just can't just get the get the little one.

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Speaker 2: It's one hundred and ninety dollars.

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Speaker 5: Well maybe not.

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Speaker 2: Then just can you check that. We'd love to get

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Speaker 2: some cavier.

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Speaker 5: Yeah, just because we've never tried it before.

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Speaker 3: We really want to try it, but it's also really

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Speaker 3: expensive and I don't talk to it. Just say we're

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Speaker 3: totally fine, totally because we feel bad.

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Speaker 5: Absolutely, I think he's fine.

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Speaker 3: Just double check, ask him if we can do four fifty,

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Speaker 3: and then if not one, we'll do the one ninety.

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Speaker 6: Oh my god, my god, my negotiating.

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Speaker 5: Oh where do you go with the four fifty?

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Speaker 3: But at a stretch we're in case we'll have to

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Speaker 3: make a TikTok of us eating four h we go, hello,

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Speaker 3: we can have whatever we like today, but we would

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Speaker 3: like the four hundred and fifty dollars caviar.

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Speaker 2: We're gonna make it happy.

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Speaker 5: I'm happy.

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Speaker 2: Oh oh no, I feel awful.

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Speaker 3: But okay, yep, oh can we order anything else other

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Speaker 3: than the caviat?

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Speaker 2: Okay, great, okay.

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Speaker 5: I would love to try it.

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Speaker 2: We'll do four fifteen. I'll pay for half whatever you like, okay, thank.

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Speaker 5: Ye perfect.

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Speaker 2: Oh they are so divine.

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Speaker 4: Oh my goodness.

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Speaker 3: Yeah.

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Speaker 6: Here we.

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Speaker 5: Served here, right, we've got over here.

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Speaker 7: You've got the charts and the pancakes here.

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Speaker 2: Now.

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Speaker 7: The cavea itself is actually bigger than most cavias that

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Speaker 7: we have, and also the reason why it's so expensive

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Speaker 7: is the maturation process of the bluego itself. It's labor

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Speaker 7: intensive and it's just hard to actually get the row

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Speaker 7: and that's why buttery and so class. Okay, okay, now,

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Speaker 7: I would recommend first trying.

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Speaker 5: It, put a little bump on your hand.

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Speaker 7: The reason why is that these cans sort of come refrigerated.

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Speaker 7: Putting it on your hand is going to reduce it

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00:20:15,561 --> 00:20:18,280
Speaker 7: down to sort of increase the temperature a little bit,

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00:20:18,921 --> 00:20:21,080
Speaker 7: brings out the flavors a little more. So I would

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Speaker 7: go first, put it on your finger. Put it on

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Speaker 7: your hand, a little bump like that. With the spoons there,

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00:20:26,681 --> 00:20:28,920
Speaker 7: reduce it to room temperature. You're actually get more flavors

385
00:20:28,961 --> 00:20:30,961
Speaker 7: out of it that way. Once you've done that, then

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Speaker 7: you can start experimenting with the butter of the chibes.

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Speaker 1: Yeah, thing, No, do you want to you want to

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Speaker 1: have one?

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Speaker 2: Ask on your hand. Show us what you're going to do, okay,

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Speaker 2: telling you give us some example.

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Speaker 5: Also, we use.

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Speaker 7: These spoons because the metallic sperience actually interrupt the flavor

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Speaker 7: a little bit. The better tell you this is your

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Speaker 7: first taste of Cao caa.

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Speaker 2: Here we go. Wow. Oh it's delicious.

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Speaker 5: Okay, thank you, Oh darling, you've done it so much.

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Speaker 2: Thank you.

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Speaker 3: So it's come out in a tin like it's a

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Speaker 3: proper tin, and it's come out and it just opened

400
00:21:18,600 --> 00:21:21,801
Speaker 3: it and it's about the size of it's school big.

401
00:21:23,241 --> 00:21:25,201
Speaker 2: Yeah, it's probably about two centimeters deep.

402
00:21:25,241 --> 00:21:29,680
Speaker 3: It's a fifty cent coin size on ice with salt,

403
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Speaker 3: and we've got sour cream on one side.

404
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Speaker 2: I mean, she told me, she told us.

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Speaker 5: Yeah, so it's all my hand now right.

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00:21:37,400 --> 00:21:41,841
Speaker 2: Yep, room temperature, I'm going to go for it. Oh

407
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Speaker 2: my god, you had a very visceral reaction.

408
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Speaker 6: There is divine really, no, I'm serious. That is just

409
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Speaker 6: absolutely It just melts into your mouth. My mouth is

410
00:21:55,441 --> 00:22:00,561
Speaker 6: actually water right now. It literally melts into your tongue,

411
00:22:00,640 --> 00:22:03,321
Speaker 6: into your mouth, and then you get this ever so

412
00:22:03,441 --> 00:22:06,201
Speaker 6: slight like ocean taste.

413
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Speaker 5: It's just incredible. Okay, my turn, Okay, here we go.

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Speaker 2: We do one. Oh oh my god, that is a

415
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Speaker 2: flavor I have never experienced before.

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Speaker 5: Quite right.

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Speaker 3: I was thinking it would be like, you know, this

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Speaker 3: little rope like is a rope.

419
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Speaker 2: Yes, it might be a bit crunchy, but it's so

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Speaker 2: soft beautiful. Oh wow, do you like it?

421
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Speaker 3: I mean I like it that we're not having to

422
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Speaker 3: pay for it, but yeah, that is actually quite nice.

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Speaker 2: I want to try it on a little pancake.

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Speaker 5: And do it all that way, have a little bani.

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Speaker 3: Yeah ah, for God's sect, me tell you I love

426
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Speaker 3: this restaurant, Fat Cow, Fat Cow.

427
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Speaker 2: It's just also really fun to say, I'm taking you

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Speaker 2: to Fat Cow.

429
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Speaker 7: You.

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Speaker 2: Oh the caveat was that was a crazy experience.

431
00:23:03,921 --> 00:23:08,680
Speaker 3: So we consumed our befos, we ordered our steaks, and

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Speaker 3: then after about ten fifteen minutes, they.

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Speaker 2: Right, oh, yum, thank you so much.

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Speaker 5: Enjoy.

435
00:23:18,840 --> 00:23:20,281
Speaker 2: How come mine came sliced?

436
00:23:20,481 --> 00:23:23,121
Speaker 7: It's because if that cut a steak, if you cut

437
00:23:23,160 --> 00:23:24,721
Speaker 7: it the wrong way, it can be quite cho.

438
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Speaker 2: Oh that's so good, thank you.

439
00:23:33,001 --> 00:23:38,561
Speaker 3: So mine has come sliced, perfectly sliced because Talah said

440
00:23:38,761 --> 00:23:41,880
Speaker 3: you can cut it the wrong way and ruin it.

441
00:23:41,921 --> 00:23:43,401
Speaker 3: So they've cut it for me, so I don't cut

442
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Speaker 3: it the wrong way.

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Speaker 5: Isn't it amazing?

444
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Speaker 2: And they trust you. They didn't cut yours.

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Speaker 5: I'm going to say they haven't.

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Speaker 2: You've just gone straight in for the truffle fries. Oh

447
00:23:53,001 --> 00:23:56,681
Speaker 2: my god, the little.

448
00:23:56,561 --> 00:23:59,201
Speaker 5: Chris outside and they're nice and mushy and.

449
00:23:59,160 --> 00:24:01,960
Speaker 3: Sprinkled with a bit of truffle. I'm just going to

450
00:24:02,001 --> 00:24:04,681
Speaker 3: go right into this. It's going straight in the blue

451
00:24:04,801 --> 00:24:08,001
Speaker 3: chin sauce. Up, shit, I've lost it. It's now in

452
00:24:08,041 --> 00:24:08,360
Speaker 3: the suit.

453
00:24:08,721 --> 00:24:09,201
Speaker 2: Here we go.

454
00:24:12,120 --> 00:24:14,201
Speaker 4: Oh god, it's about well, hyperventilate.

455
00:24:14,400 --> 00:24:15,681
Speaker 2: Oh my god. That good.

456
00:24:16,640 --> 00:24:19,680
Speaker 3: That is better than the caviar of the caveats discussing

457
00:24:19,721 --> 00:24:24,801
Speaker 3: compared to that, that is Oh look, I understand that

458
00:24:25,281 --> 00:24:27,640
Speaker 3: I might feel dramatic, and they have concious this meal.

459
00:24:27,961 --> 00:24:32,001
Speaker 2: This is fucking amazing. This is so I mean, it's

460
00:24:32,001 --> 00:24:35,961
Speaker 2: one hundred dollars. Say you'd expected to be good. It's good.

461
00:24:36,080 --> 00:24:40,241
Speaker 3: It's so soft, really, and that blue cheese dressing sauce,

462
00:24:41,640 --> 00:24:44,161
Speaker 3: and here we go, Christine, she's hoing in.

463
00:24:45,001 --> 00:24:48,440
Speaker 6: I can honestly say that I don't think I have

464
00:24:48,600 --> 00:24:55,680
Speaker 6: ever eaten such magnificence right meat before in my life.

465
00:24:56,001 --> 00:24:58,880
Speaker 6: You know, a music and I'm ignoring away at something,

466
00:24:58,961 --> 00:25:00,601
Speaker 6: but there's none there's.

467
00:25:00,441 --> 00:25:00,961
Speaker 5: None of that.

468
00:25:01,481 --> 00:25:03,201
Speaker 3: We are just going to disappear for a little bit

469
00:25:03,281 --> 00:25:06,840
Speaker 3: because I want to really not talk to you and

470
00:25:07,001 --> 00:25:12,441
Speaker 3: just enjoy my sake. I just took a bite out

471
00:25:12,481 --> 00:25:18,041
Speaker 3: of Chrissy's. That is insanely different. That is so different different,

472
00:25:19,840 --> 00:25:23,041
Speaker 3: So just a totally different cut and different marbling.

473
00:25:23,521 --> 00:25:26,401
Speaker 2: Is that right? What is marbling.

474
00:25:26,561 --> 00:25:28,400
Speaker 5: Marbling is like the fattiness concert.

475
00:25:28,400 --> 00:25:29,961
Speaker 4: Have you ever seen like, there's.

476
00:25:29,801 --> 00:25:32,001
Speaker 2: No way that one looks more fatty, Chrisies looks a

477
00:25:32,041 --> 00:25:33,081
Speaker 2: little bit more fatty.

478
00:25:32,921 --> 00:25:36,600
Speaker 5: Actually more fatic. It's just more delicate, softer me.

479
00:25:36,880 --> 00:25:39,321
Speaker 2: That's crazy. I'm not gonna lie though.

480
00:25:39,481 --> 00:25:42,120
Speaker 3: I'm glad I got you recommended the perfect one for me,

481
00:25:42,600 --> 00:25:46,161
Speaker 3: Chrisi's is a lot for me. That's a lot, whereas

482
00:25:46,241 --> 00:25:48,001
Speaker 3: this one, for some reason.

483
00:25:48,281 --> 00:25:49,680
Speaker 5: You probably able to get more out of that.

484
00:25:49,761 --> 00:25:51,921
Speaker 7: Maybe after a few bites you had been like whoa.

485
00:25:51,921 --> 00:25:55,241
Speaker 2: Yes, correct, it is so good both.

486
00:25:55,120 --> 00:25:59,120
Speaker 7: Actually the second most delicate in a cow flat iron

487
00:25:59,961 --> 00:26:02,840
Speaker 7: and fun fact, it's actually god of the oyster Blade

488
00:26:03,201 --> 00:26:05,640
Speaker 7: and with Oyster Blade, a lot of people don't realize

489
00:26:05,640 --> 00:26:08,120
Speaker 7: that this is actually a really delicate part of steak.

490
00:26:07,880 --> 00:26:09,400
Speaker 2: And oyster blade.

491
00:26:09,441 --> 00:26:12,481
Speaker 7: You know, that's like Chuck, this local Chuck steak that people.

492
00:26:12,241 --> 00:26:17,001
Speaker 2: Do, yes, and they just hack it to pieces.

493
00:26:17,241 --> 00:26:20,120
Speaker 7: It's just part of the like the oyster blade where

494
00:26:20,201 --> 00:26:21,880
Speaker 7: you get Chuck steate from.

495
00:26:22,360 --> 00:26:23,801
Speaker 5: And a lot of people don't realize that it is

496
00:26:23,801 --> 00:26:24,720
Speaker 5: actually a really do you.

497
00:26:24,721 --> 00:26:28,840
Speaker 2: Want to try to be more? They're swapping. I'm not

498
00:26:28,840 --> 00:26:32,161
Speaker 2: not a fan of yours, but I can't. I couldn't do.

499
00:26:34,041 --> 00:26:38,080
Speaker 3: Oh so nice, or maybe I could, as I finish

500
00:26:38,160 --> 00:26:45,081
Speaker 3: off your piece. Yours is so much softer, and oh

501
00:26:45,120 --> 00:26:48,281
Speaker 3: it is nice. But no, I'm glad I got mine,

502
00:26:48,321 --> 00:26:48,601
Speaker 3: and I.

503
00:26:48,600 --> 00:26:50,840
Speaker 5: Get what she's saying that you couldn't have a lot

504
00:26:50,840 --> 00:26:51,281
Speaker 5: of mine.

505
00:26:52,761 --> 00:26:56,401
Speaker 3: Oh yeah, I've just had another piece of mine. Absolutely mine,

506
00:26:56,441 --> 00:26:57,281
Speaker 3: shit's on yours.

507
00:26:57,521 --> 00:27:00,001
Speaker 6: I'm very partial to mine, but I think yours has

508
00:27:00,041 --> 00:27:00,521
Speaker 6: got more.

509
00:27:01,001 --> 00:27:03,441
Speaker 5: It's a little bit chilly, it's a little bit more

510
00:27:03,441 --> 00:27:09,640
Speaker 5: body to it. When you were a kid, what was

511
00:27:09,681 --> 00:27:12,321
Speaker 5: their go to restaurant? Your parents would take you and

512
00:27:12,360 --> 00:27:15,041
Speaker 5: your brothers. We'd had fish and chips on a Friday night.

513
00:27:15,201 --> 00:27:17,440
Speaker 3: I think it was North Right RSL. We were always

514
00:27:17,481 --> 00:27:20,400
Speaker 3: at North Right RSL. This is in Sydney, because I

515
00:27:20,441 --> 00:27:21,881
Speaker 3: had a kid's room, I had a ball pit.

516
00:27:22,120 --> 00:27:25,521
Speaker 2: It was great. Yeah, I remember going there a lot,

517
00:27:26,201 --> 00:27:26,640
Speaker 2: a lot.

518
00:27:27,400 --> 00:27:31,720
Speaker 3: And then my favorite memories of dinner was when mum

519
00:27:31,961 --> 00:27:35,801
Speaker 3: had given up on life and she made toasted sandwiches

520
00:27:36,160 --> 00:27:37,281
Speaker 3: like in a jaffa maker.

521
00:27:37,521 --> 00:27:39,241
Speaker 5: Oh I love a good jaff And.

522
00:27:39,201 --> 00:27:41,241
Speaker 3: Every now and then she'd just like someone had baked

523
00:27:41,241 --> 00:27:43,921
Speaker 3: beans and the like. It was like they were delicious.

524
00:27:45,041 --> 00:27:47,161
Speaker 3: Oh they was so good, and we're like, mom, can

525
00:27:47,201 --> 00:27:48,881
Speaker 3: you give up on life every night?

526
00:27:49,681 --> 00:27:50,640
Speaker 6: Is that what she called it?

527
00:27:50,840 --> 00:27:51,681
Speaker 5: Give up online?

528
00:27:51,721 --> 00:27:51,921
Speaker 2: No?

529
00:27:51,921 --> 00:27:53,760
Speaker 3: No, she was just like, I'm too tired to cook them,

530
00:27:53,840 --> 00:27:57,321
Speaker 3: and we're just gonna have toasted sandwiches. We were like, yeah,

531
00:27:57,360 --> 00:27:58,761
Speaker 3: why do you want this every night?

532
00:27:59,801 --> 00:28:01,801
Speaker 5: My eyes were a bit bigger than my stomach.

533
00:28:01,921 --> 00:28:05,760
Speaker 2: Yeah, mine too. I don't think we can do dessert.

534
00:28:05,801 --> 00:28:08,321
Speaker 6: No, God, no, I feel bad that we're sitting in

535
00:28:08,360 --> 00:28:11,360
Speaker 6: front of a half feet and salad and half wai chicks.

536
00:28:11,840 --> 00:28:14,801
Speaker 2: Which person ate half of what you ate your cell. Yeah,

537
00:28:14,840 --> 00:28:18,481
Speaker 2: surprisingly are you eating? The chicks? Were able to take

538
00:28:18,481 --> 00:28:20,080
Speaker 2: them home? Are you allowed to take them home?

539
00:28:20,120 --> 00:28:20,281
Speaker 3: Though?

540
00:28:21,041 --> 00:28:23,721
Speaker 5: Yeah, surely this could be lunch tomorrow.

541
00:28:25,481 --> 00:28:26,360
Speaker 2: We're in the car.

542
00:28:26,600 --> 00:28:29,801
Speaker 3: Christine's fastest sleep. I'll bang into this car behind me.

543
00:28:31,160 --> 00:28:36,401
Speaker 3: All right, we've left Fatcree. We skipped dessert.

544
00:28:36,561 --> 00:28:37,561
Speaker 6: Oh so hard?

545
00:28:38,401 --> 00:28:40,520
Speaker 5: Oh well, there was no more room. There was no

546
00:28:40,641 --> 00:28:41,961
Speaker 5: room to be had in the stomach.

547
00:28:42,161 --> 00:28:43,921
Speaker 2: Final review of Fat cal.

548
00:28:43,881 --> 00:28:49,841
Speaker 1: Unbelievably unfucking from the moment you walked intil you sat

549
00:28:49,961 --> 00:28:54,761
Speaker 1: down and had you your napkin put across your lap.

550
00:28:54,601 --> 00:28:59,681
Speaker 2: Man, Sir Talia, what an absolute superstar.

551
00:28:59,601 --> 00:29:01,881
Speaker 5: Incredible knowledge about what she was serving.

552
00:29:02,241 --> 00:29:05,761
Speaker 2: She was like, what's your podcast? Where will Always Have?

553
00:29:06,121 --> 00:29:08,321
Speaker 2: Kind of a big deal? Sorry, what's your name?

554
00:29:09,481 --> 00:29:16,041
Speaker 8: Which is okay, we're back please okay to the gut

555
00:29:16,961 --> 00:29:19,321
Speaker 8: people shout out to t Lea who said she'd listened,

556
00:29:19,361 --> 00:29:20,921
Speaker 8: but I really doubt she will be.

557
00:29:21,121 --> 00:29:23,881
Speaker 3: If you are coming to Brisbane, hand on heart and

558
00:29:23,921 --> 00:29:27,801
Speaker 3: you would like to splurge on a meal fat cow

559
00:29:28,041 --> 00:29:33,721
Speaker 3: on James Street, I will say this caveat is non essential.

560
00:29:34,161 --> 00:29:36,201
Speaker 3: Do you have a great experience? It was a great

561
00:29:36,521 --> 00:29:37,121
Speaker 3: once in a.

562
00:29:37,081 --> 00:29:41,041
Speaker 2: Lifetime choice for us. Granted that meal was conscious. I

563
00:29:41,081 --> 00:29:42,321
Speaker 2: wouldn't normally ordered that.

564
00:29:43,121 --> 00:29:48,481
Speaker 3: Well people would, as said, it's not the most popular.

565
00:29:51,561 --> 00:29:54,001
Speaker 2: On the next episode of We Will Always Have.

566
00:29:54,241 --> 00:29:58,401
Speaker 6: I think when you started the whole carameunt thing on socials,

567
00:29:59,001 --> 00:30:01,521
Speaker 6: I think I tried to get it, but every time I.

568
00:30:01,601 --> 00:30:04,521
Speaker 4: Go it was sold out. You're welcome, and I think

569
00:30:04,561 --> 00:30:06,881
Speaker 4: that was all till Joey what Cabri sent me