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Speaker 1: Coming up on today's episode of The Wild Wild Web,

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Speaker 1: we just learned that oysters get well.

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Speaker 2: I'll tell you a second.

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Speaker 3: Welcome to the unchanged realm of the world's wide web,

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Speaker 3: a swirling vortex of weirdness, bullying, and self obsessed social

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Speaker 3: media posts in this digital jungle. Jhonaman being a your

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Speaker 3: fearless guide leading you through the wildest parts of the

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Speaker 3: wild wild Web.

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Speaker 4: This is the wild wild Web.

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Speaker 2: You're welcome along to the wild wild Web.

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Speaker 5: And this is a wild wild story that we're about

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Speaker 5: to tell you about well being.

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Speaker 1: Just as we saw tuned on the microphace to record

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Speaker 1: this episode of the podcast.

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Speaker 4: A bombshell, a real bombshell inside an oyster shell.

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Speaker 5: Yeah, so oysters get herpies?

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Speaker 2: Can you who would have known?

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Speaker 6: Make shit saws on there shell?

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Speaker 2: Yeah?

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Speaker 5: So, And this virus is you know, quite quite bad

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Speaker 5: for the oyster industry. Yeah, it's wiping out seventy percent

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Speaker 5: of the stock of oysters in New Zealand, which makes

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Speaker 5: a lot of money for those.

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Speaker 1: That to be honest oysters not entirely the most attractive

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Speaker 1: of all seafoods, and then to have this tarnished on them.

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Speaker 2: Yeah. So, now as keevy.

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Speaker 5: Scientists have been working on a vaccine they thought was

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Speaker 5: impossible for selfish shellfish, and.

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Speaker 2: They've made a breakthrough. It was now, it was on

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Speaker 2: the news.

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Speaker 7: Now.

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Speaker 5: I want to see if they you I haven't listened

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Speaker 5: to this audio. This is on three news the other night.

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Speaker 5: I want to see if they use the word herbes

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Speaker 5: or not. Okay, I'm just off my computer, so I

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Speaker 5: don't know. I haven't listened to this.

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Speaker 2: We'll see if they do sure to protect the oysters

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Speaker 2: against a deadly disease that has crippled our multimillion dollar industry.

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Speaker 5: Pacific oyster farmers have been struggling to stay a floats

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Speaker 5: since the herpes virus killing They.

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Speaker 2: They did.

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Speaker 5: Laughter, Sam Hayes looking to have nodded, but nothing that Moura.

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Speaker 5: That's Michael Moa Mora, the explorer.

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Speaker 2: Yeah, and he knowed it. He was like, it's coming

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Speaker 2: up her bees. But no, I would have been up.

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Speaker 7: I don't know if you've heard me do the news

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Speaker 7: of the morning, but they would got past me without

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Speaker 7: a giggle.

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Speaker 1: Goodness, that was fun.

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Speaker 2: It's a funny.

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Speaker 5: It's not a funny thing to have and we shouldn't

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Speaker 5: laugh at it. But it's a funny, funny word to

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Speaker 5: say for some.

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Speaker 1: Reason, so they would imagine that other sea life kept catchers.

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Speaker 7: Apparently fashion stuff can get it, because I was looking

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Speaker 7: into with the because if they get it, they die, right,

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Speaker 7: they they can die from the herpes virus the oysters,

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Speaker 7: but you can still.

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Speaker 4: Eat them and we and we're fine.

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Speaker 6: And we're fine, right, we don't catch oyster herpees.

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Speaker 5: Yeah that if you got it, and then from the oysters,

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Speaker 5: your wife's like, yeah, right, oysters and a dozen.

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Speaker 6: I got the gonorrhea from.

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Speaker 2: The shellfish exue. Maybe that's what you could use. You know,

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Speaker 2: there is your little get out of jail.

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Speaker 5: You only heard it here on the what it was

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Speaker 5: that's the Wild Wild Web podcast as well.

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Speaker 6: Got pregnant from the oyster.

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Speaker 2: Yeah, you love oysters, enjoy oysters. Yeah, they're good. How

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Speaker 2: just like just with like lemon or something, it's good.

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Speaker 5: Yeah, just raw oysters is great andes them. No, just

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Speaker 5: kind of just like the point looking back, Oh, you

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Speaker 5: mean you're kind of there.

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Speaker 2: It's nice. You still get the flavor and it's nice

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Speaker 2: and I enjoy it.

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Speaker 6: Yeah, what is the flavor salty?

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Speaker 5: Yeah, I don't know, it's I guess it's one of

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Speaker 5: those things to you you do, No, you don't have

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Speaker 5: it that often, so you do. Oh, this is a

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Speaker 5: flash thing you know to have, and I enjoy that

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Speaker 5: as often. You're like you'd have it with on a

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Speaker 5: special occasion. You may have some bubbles or something like that,

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Speaker 5: and you go, oh, this is nice and moisture and champagne.

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Speaker 6: Fancy.

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Speaker 2: It's just trying to be fancy. Yeah, but I don't.

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Speaker 2: I don't like it. I enjoyed the taste. I enjoy it.

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Speaker 2: I can see why people don't like it.

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Speaker 1: I can do muscles, tell you what. I love those

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Speaker 1: bloody whisp pec muscles. You know you get them in

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Speaker 1: the plastic container. Yeah, it's I think it's a fun

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Speaker 1: reason fundraiser for the helicopter.

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Speaker 2: The plast six sort of things that you get the

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Speaker 2: supermarket and stuff like that.

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Speaker 1: Very and the marin, the sauce that the marinated or

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Speaker 1: the brine. Oh it is you could drink that?

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Speaker 2: Yeah?

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Speaker 4: Have you tried that? Do you like?

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Speaker 6: I'm not. I'm not a huge fan of anything under

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Speaker 6: the sea, to be honest.

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Speaker 4: Not even snapper blue cord. Yeah.

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Speaker 7: I might eat it at the fish and chip shop maybe,

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Speaker 7: But I wouldn't like go out of my way to cook.

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Speaker 1: Fish, So you wouldn't in a restaurant situation if you're

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Speaker 1: going out to the lone style saying you're not gonna

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Speaker 1: have fish and chips. Not really, okay, just see anything

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Speaker 1: above land.

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Speaker 6: Yeah above devastating from my dad. He likes all that

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Speaker 6: kind of stuff.

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Speaker 2: I really enjoy set. It feels a lot healthier than

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Speaker 2: a lot of the other stuff.

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Speaker 7: But I wish, I so wish because you go to

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Speaker 7: like those buffets and all the seafood looks amazing. Yeah,

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Speaker 7: you feel fancy when people are eating like prawns or

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Speaker 7: like crayfish.

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Speaker 6: But I just I'm not onto it.

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Speaker 4: Tell you what we are.

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Speaker 6: We are?

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Speaker 2: That's good, is it?

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Speaker 1: We have a work conference dinner and I've been in preparation.

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Speaker 1: It's a buffet. It's an all you can eat buffet,

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Speaker 1: and you need to clear some stomach space this buffet.

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Speaker 6: Yeah, that shellfish at that restaurant. It's eight and at

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Speaker 6: the quarters that we're talking about. You don't eat during

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Speaker 6: the day.

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Speaker 1: I never witnessed you eat at night.

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Speaker 4: Sometimes we go.

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Speaker 5: Double dinners at night, and stuff I see kind of

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Speaker 5: cancels out not eating right.

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Speaker 2: It was like, just have a lunch and.

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Speaker 1: Then you have a normal dinner Johnny Cash.

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Speaker 6: Yeah, yeah, oh my god. Okay, I'm going to start

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Speaker 6: worry about it.

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Speaker 1: Yeah, no, don't worry. Tell you what should be worried

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Speaker 1: that buffet.

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Speaker 4: Shaking boots.

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Speaker 1: Yeah, but yes, they seafood on display in a buffet

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Speaker 1: environment does look very appetizing.

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Speaker 7: And they have like a whole meat section, like you

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Speaker 7: pick your raw meat and they cook it to your

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Speaker 7: liking in front of you.

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Speaker 2: Fellow fancy. I've even been there once, very fancy.

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Speaker 4: Okay, so no fish, no nothing under the ocean I.

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Speaker 5: Read sorry, just said my daughter, like we bought six

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Speaker 5: oysters up north once and I was like, just try

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Speaker 5: it to make my daughter, you know, you know, she

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Speaker 5: was young.

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Speaker 7: I was.

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Speaker 5: I try it, and she did. She didn't like it,

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Speaker 5: which fair enough, and she spat it back out. And

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Speaker 5: I'm going to eat that now because I paid for sex.

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Speaker 5: They're quite expensive. Manner is like my wife, so you

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Speaker 5: see that, Yeah I did, because it's got her. Yeah,

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Speaker 5: so do it again.

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Speaker 4: And they're so ch they look all mangled up.

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Speaker 6: Anyway, I wouldn't have fixed the texture of it.

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Speaker 2: I just did. Everyone judge me a little bit by that,

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Speaker 2: but anyway, sorry.

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Speaker 1: Caro, Okay, we're going to lock down the greatest cuisine

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Speaker 1: she's I had Indian the other night, and boy that

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Speaker 1: is they do a good vegetarian options. Indian cuisine that

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Speaker 1: is quite rich, quite rich on the daily.

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Speaker 5: Yeah.

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Speaker 6: Yeah, I'm quite fond of Thai.

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Speaker 5: Yeah, Mexican and Japanese goods good, but again it like

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Speaker 5: can be but heavy sometimes that I chose more about Italian.

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Speaker 2: That's great cuisine around the world's great. What bloody?

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Speaker 6: Okay, So how you go to Italy and they're all

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Speaker 6: like tiny and skinny. I'm like, you're eating carbs.

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Speaker 4: Because they're we're having eat lovers.

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Speaker 1: We've turned it into this whole different We've bastardized the

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Speaker 1: Italian cuisine.

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Speaker 6: And the servings of pasta are quite smaller, like yeah,

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Speaker 6: and they're.

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Speaker 5: Eating a lot of like great your food that's kind

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Speaker 5: of fresh and and olives.

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Speaker 2: And sort of stuff as well, not processed stuff.

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Speaker 5: So you had a Tranean diet, yeah, right, Domio checking

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Speaker 5: in and all.

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Speaker 1: The pastries and stuff because you make all your pasta

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Speaker 1: saw some scratch, so you must be quite the foodie.

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Speaker 1: What's your favorite cuisine to make.

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Speaker 7: Ah, probably tie, probably thy really yeah, do you.

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Speaker 4: Do a good bloody?

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Speaker 2: That's great, but it is again it's the butter checking out,

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Speaker 2: but the.

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Speaker 4: Noodles, but of the other stuff, but of goodness.

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Speaker 1: Yeah, we're going to take a break for this.

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Speaker 4: We'll be back very shortly. Welcome back, Nazi Green.

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Speaker 6: Do you do that I've ever made? That?

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Speaker 4: It's delicious?

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Speaker 1: Yeah?

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Speaker 6: I do like making my own pasta though.

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Speaker 4: What you don't even buy pasta package pasta.

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Speaker 2: You've got a little yeah, the thing, that's what we

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Speaker 2: needed to know.

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Speaker 6: But it's really easy.

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Speaker 2: Made something, but we don't have the little I don't

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Speaker 2: know what's called that kind.

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Speaker 6: Of pasta maker.

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Speaker 5: So she made it from line and she was right,

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Speaker 5: but she needed that sort of weey thing, that kind of.

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Speaker 7: But like if you're making lasagna, nothing beats. If you

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Speaker 7: just make your own pasta and roll it into a sheet, it's.

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Speaker 6: Like it's divine.

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Speaker 2: Darling.

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Speaker 1: She's a foodie, she's been. You got into the homemade

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Speaker 1: sushi game. We're took a sushi over to the professionals

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Speaker 1: outside here, and we took it to a sushi proprietor

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Speaker 1: and he said, it's very water It wasn't dripping head

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Speaker 1: the first time seeing.

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Speaker 6: Sushi dripping like was your rice?

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Speaker 2: It was the first time doing it.

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Speaker 5: And then we're like, we'll bring it in and I

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Speaker 5: was like I brought some man and yeah, and it

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Speaker 5: wasn't you know, it was we're giving it in a crack.

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Speaker 2: We were learning and then it was like the vice.

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Speaker 2: So it was a little bit. Yeah, it was a

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Speaker 2: little bit on the watery side.

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Speaker 6: Where did the water come up?

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Speaker 5: I think just maybe he was asking, didn't drain the

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Speaker 5: rice quiet enough that we had it?

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Speaker 3: Yeah?

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Speaker 4: Right at homemade social times, Yeah, sometimes we'll do that.

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Speaker 2: Did you put the special like dumplings? Just fine to

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Speaker 2: make too with the kids as well.

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Speaker 6: You've got a bamboos steamer.

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Speaker 5: No, we need to get one of those. Yeah, buy

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Speaker 5: some great stuff from the sort of Asian supermarket.

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Speaker 2: Yeah, yeah, we'll put them and make up your dumplings

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Speaker 2: is great?

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Speaker 1: Yeah.

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Speaker 4: Yeah.

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Speaker 2: He puts somebody the Kranskys in the mic.

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Speaker 4: I've started. Now I know you've got your mayelf conscious

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Speaker 4: about that.

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Speaker 1: I do them in the frying pand now you know,

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Speaker 1: minutes to the preparation top, you're a food.

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Speaker 4: Taking Krenskis from a microwave to a frying pan.

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Speaker 6: What do you have like a dish?

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Speaker 7: Like say someone's like bring a dish and you had

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Speaker 7: to cook something, what would.

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Speaker 1: You got, uh listen for a barbecue, I bring a

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Speaker 1: potato salad.

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Speaker 4: Yeah, homemade potato salads. Are you family sauce.

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Speaker 2: Sauce?

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Speaker 5: Family recipe from.

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Speaker 4: You had best foods?

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Speaker 6: Mayonnaise mustard, Yeah that's a recipe.

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Speaker 4: Yeah, I haven't made the mayonnaise all right, Yeah.

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Speaker 6: Sopace, Yeah that's legit.

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Speaker 4: And then i'd probably go to the Nasi greg Yeah.

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Speaker 4: I taught myself that a few years ago. Yeah. The

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Speaker 4: other one I do like bacon pie as well. But

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Speaker 4: there's a lot of Edmond.

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Speaker 6: It's a lot of you making your pastry.

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Speaker 1: You to be disappointed every time you have.

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Speaker 4: What about you?

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Speaker 1: What's your signature dish?

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Speaker 2: I don't know. I've got.

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Speaker 6: Lots lots I like to make.

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Speaker 7: I like to make a proper like Greek mussaka that's

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Speaker 7: young and I make the pasta or it doesn't always

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Speaker 7: have pasta. But like you're making like a nice bish

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Speaker 7: male sauce that sits on top.

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Speaker 5: And you you are, You're a whole nother level of Yeah,

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Speaker 5: it's really delicious. Because you guys said that great thing

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Speaker 5: the other day too, which I thought was great. You

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Speaker 5: at a party and people went to buy, sorry, bring

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Speaker 5: something that made from social media?

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Speaker 2: You know, But do you.

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Speaker 7: Know what like a lot of them, Like everyone there

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Speaker 7: is really good cooks, but a lot of those dishes

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Speaker 7: when we finally made them, we're like, you're not.

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Speaker 6: Actually that great. I just look Yeah, they just look great.

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Speaker 4: You're like, that's what Instagram is.

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Speaker 2: You just got to look right here, sums up Instagram. Brother,

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Speaker 2: it looks great exactly, not a lot behind.

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Speaker 4: What's your signature dish?

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Speaker 2: I don't know. It depends on what the occasion is.

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Speaker 2: Probably Wednesday night August. Yeah, I would cook.

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Speaker 5: I would cut probably five nights out of the week myself.

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Speaker 5: But I'm not the flat like Amanda would be way better.

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Speaker 5: I can do splash, but I just I'm probably just

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Speaker 5: like that day to day sort of cook.

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Speaker 6: What's for dinner tonight?

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Speaker 2: Then?

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Speaker 5: I actually we're not well, tonight's busy one tonight, so.

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Speaker 6: We just want the chickens.

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Speaker 5: I mad chicken keys. Well, not from scratch though. Last

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Speaker 5: night we had some chicken keiars, lots of vegetables, and the.

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Speaker 4: Corn on blue family, the kids.

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Speaker 2: Yeah it was good. It was actually nice good.

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Speaker 5: Yeah, baked potatoes and make my wife's vegetarian so she

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Speaker 5: had just didn't have that. She had salmon, so made

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Speaker 5: some salmon. So yeah, they had salmon the night before,

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Speaker 5: which was nice.

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Speaker 2: Yeah, salmon is good.

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Speaker 1: I know.

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Speaker 6: I wish i'd see that's another samon. Really nice and

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Speaker 6: you just full.

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Speaker 2: But it doesn't that much to make a salmon look

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Speaker 2: and taste amazing.

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Speaker 4: Put salmon in the dish wash.

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Speaker 5: It's only puts some brown sugar or soy sauce or

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Speaker 5: something and whatever it is looks great.

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Speaker 2: Lemon and chack it and everybody's.

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Speaker 1: There's so much you can eat under the ocean, and

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Speaker 1: none of it appeals to you.

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Speaker 7: It tastes fishy, It tastes like it's the downside salty.

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Speaker 2: I'm like, you are food. Yeah, you're a food is

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Speaker 2: don't that's you know? That's but I wouldn't.

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Speaker 7: Eat everything else, name any vegetable like I everything else.

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Speaker 2: Part bloody partna.

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Speaker 7: Yeah, I love passena, potato, love it beat mushrooms like

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Speaker 7: everything ora whatever.

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Speaker 2: You know.

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Speaker 1: The guy at the road shop down the road of

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Speaker 1: my house, you know, how the classic corner store road shops. Geez,

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Speaker 1: I tell you what, you would not get a bit

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Speaker 1: of potato. The roads are great, and what's the recip

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Speaker 1: And he won't hand it over.

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Speaker 5: He's taking that to his great every roads shop. And

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Speaker 5: the country does amazing potatoes, they.

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Speaker 6: Do, don't they don't.

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Speaker 7: They deep fry them whole, They boil them, rough them

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Speaker 7: up and then they deep fry them.

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Speaker 4: What you need to do beat them up a bit? Yeah, jeeze.

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Speaker 2: They are magnificent, always really good, aren't they. Yeah, well,

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Speaker 2: we may make it from scratch.

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Speaker 4: The potato.

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Speaker 2: A little baby.

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Speaker 6: You're putting too much on these things. They're really easy.

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Speaker 1: Deals, made life convenient.

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Speaker 6: But it's my cathsis.

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Speaker 3: You know.

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Speaker 4: My thing is because you love the preparation of the food. Obviously, yeah,

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Speaker 4: the process, so that do you get to the dinner

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Speaker 4: eating time and you're like.

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Speaker 7: Oh, not that hungry, No, no, no, I'm pretty bretty

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Speaker 7: for it. But the issue was sometimes it takes like

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Speaker 7: sometimes it takes a while, it takes two hours, yeah,

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Speaker 7: and then it's gone in like fifteen minutes, right, and

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Speaker 7: then some like the kids won't eat it.

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Speaker 6: Half the time.

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Speaker 7: They'll go and have a bath, and drink their freaking

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Speaker 7: bath water, like you're just weeding that.

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Speaker 4: Mum's made an Italian.

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Speaker 2: And you're drinking bath water exactly, get right.

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Speaker 5: I get frustrated when I'm making ricipes that they say, oh,

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Speaker 5: take fifty minutes and it doesn't. It takes me, you know,

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Speaker 5: I get annoyed if it takes me longer than Yeah. Yeah,

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Speaker 5: that frustrates me.

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Speaker 2: What are they averaging there?

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Speaker 5: Averaging off your normal munter because I'll just take a

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Speaker 5: moment and then I have to read and do want

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Speaker 5: to do it properly because I don't want to rush

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Speaker 5: that thing, and then it's taken me a lot longer

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Speaker 5: than what you know, Yeah, so that frustrates me.

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Speaker 1: Yeah, yeah, And then they go off like a Nadia

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Speaker 1: Lim Gordon Ramsey great, and they probably just doing it

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Speaker 1: and they know what they I'll take a moment.

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Speaker 2: They don't get wrong.

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Speaker 4: So hi, Well this has been.

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Speaker 1: Making me very hungry actually the last fifteen minutes, So

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Speaker 1: thank you very much for listening.

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Speaker 4: It's the World World Week today.