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Speaker 1: This is gem Nation. Well, look, the last time we

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Speaker 1: spoke to this man over the telephone, I revealed to

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Speaker 1: him and had a dream about him. It was a

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Speaker 1: friendship dream, not a saucy dream, verged on it, but

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Speaker 1: stayed friendship friends with benefits dream. We'll call it that.

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Speaker 1: Today he's here in the flesh, and I'm not even

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Speaker 1: embarrassed to have read that introduction jobs on filow Hello.

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Speaker 2: Thanks for having me. I can't believe I'm here in person,

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Speaker 2: in person, it's unbelievable after years of COVID zoom call

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Speaker 2: type weird.

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Speaker 3: Yeah, you're actually here. You know.

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Speaker 1: I think we've spoken to you about this before, and

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Speaker 1: everyone's annoyed at you with this is that you can

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Speaker 1: eat anything and you do not put on weight. You

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Speaker 1: don't even exercise. You're a giant garbage guts. How does

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Speaker 1: it happen?

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Speaker 2: I'm not sure. There's rumors that it might be a

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Speaker 2: tapeworm or even two.

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Speaker 1: Can I have one?

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Speaker 3: Yeah?

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Speaker 2: Well, see, I think like I'm a skinny guy. I've

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Speaker 2: always been a skinny guy. And when I was a teenager,

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Speaker 2: told once you get your twenties, you know, your west

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Speaker 2: will just gether. And then that didn't happen in this

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Speaker 2: When you hit your thirties, your West going together, when

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Speaker 2: you hit your forties, your West going together. I hear

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Speaker 2: it every decade, sure, and I don't know. I don't

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Speaker 2: know what goes on. I've got a weird metabolism, but

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Speaker 2: I like it.

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Speaker 3: Yeah, how lucky are you? Scottish food? It's you know,

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Speaker 3: you've got a lot of potato. There's a lot of meat,

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Speaker 3: fish and chip, a lot of carloading. There's a lot

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Speaker 3: of carbs.

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Speaker 2: It's the weather you got to you know, it's cold,

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Speaker 2: It's like cold. It's like wintertime. I love wearing jackets

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Speaker 2: and winter clothes. I love it. But I love winter

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Speaker 2: food as well. All the casseroles in the Copper Vannes, Yeah,

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Speaker 2: I love all that.

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Speaker 3: What about lettuce? Have you seen the price of lettuce

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Speaker 3: on in my local shop? I couldn't believe it. For

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Speaker 3: a iceberg lettuce nine dollars eighty for one, I thought.

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Speaker 1: Is this the cost of a human head?

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Speaker 3: That's nuts And that's the stuff you buy when you've

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Speaker 3: got no money.

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Speaker 2: Lettuce is I categorize that in health food camp. So

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Speaker 2: it hasn't affected me the lettuce price rise. In the show,

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Speaker 2: You'll stay rich. Yeah, I'm quite happy. Lumpshanks are still cheap.

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Speaker 1: The things because you have to sample all sorts of things.

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Speaker 1: If someone wants to cook you a pigeon hard, you

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Speaker 1: have to eat. That is the as a judge on

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Speaker 1: Master Chef, what are the things that you go, Oh, now,

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Speaker 1: I've got to try that.

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Speaker 2: I'm not a big fan of pear, for example, So

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Speaker 2: you know when pears is gritty texture, that is like,

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Speaker 2: that's a fault in life. I think there's something pear is.

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Speaker 2: I don't like it. I don't like the texture. Don't

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Speaker 2: I like the flavor. I don't like the texture. So

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Speaker 2: when there's a pear thing, I'm kind of like Brussels sprays.

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Speaker 2: Can't stand it.

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Speaker 1: Chefs love.

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Speaker 2: I can't stand Brussels spreads. Have one every Christmas Day

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Speaker 2: just to remind myself how much I hear them, because

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Speaker 2: I cook them for everyone else because everyone in the

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Speaker 2: family loves Brussels sprays on Christmas Day. I can't stand them.

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Speaker 4: They taste like you're eating out of a garbage, but

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Speaker 4: they taste like.

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Speaker 1: Well, if you can't make them not taste like that,

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Speaker 1: who can listen?

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Speaker 2: If the Brussels Spread Society of Australia listening, I apologize,

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Speaker 2: I will never work for you. Wow.

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Speaker 1: And so when you have to judge something like that,

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Speaker 1: smile and try it.

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Speaker 2: Yeah, because I'm able to. I'm able to separate my

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Speaker 2: dislike for something like Cinnamon's another one. Cinnamon's like I

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Speaker 2: can smell your child. Yes you don't. I'm not a fan.

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Speaker 2: I'd say I'm not a fan of cinnamon at all.

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Speaker 2: So if it's in something, I'm like, yeah, I'm not

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Speaker 2: mad on it, but I'll be able to. I can

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Speaker 2: judge it, or I can tell you if it's cooked properly,

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Speaker 2: if it's balanced, if it's seasoned, if it's well made, etcetera.

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Speaker 2: And weirdly, a cinnamon donut, you know, like with sugar cinnamon.

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Speaker 2: I love that, but I don't like cinnamon and anything else.

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Speaker 1: One of the things you've got coming up is the

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Speaker 1: community challenge for movie food. Is this food that you

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Speaker 1: eat when you're watching a movie, or food that you've

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Speaker 1: seen in a movie.

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Speaker 2: No, this is food that you eat when you are

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Speaker 2: when you're watching a movie or or like a you know,

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Speaker 2: I think now I categorize binging a series on TV

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Speaker 2: much the same as a movie. In fact, sometimes it's

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Speaker 2: a little bit better. And so the entry, the first

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Speaker 2: route a two round challenge, and the first round we

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Speaker 2: get them with popcorn. So we've got I think I

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Speaker 2: can't remember how many, I think it was about thirty

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Speaker 2: or forty different flavors of popcorn, and they've got to

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Speaker 2: come up, choose one and eat it and then tell

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Speaker 2: us what the flavor is. So that's that's the first round.

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Speaker 1: Aich examples of the favors we had, like traffle we had,

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Speaker 1: wowmon we had orange we had, and it's rosemary we had.

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Speaker 2: And it's the thing, the simplest of things that people

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Speaker 2: are like.

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Speaker 3: Oh that's rosemary.

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Speaker 2: What and they said basil or something, you know, because

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Speaker 2: sometimes a rollmat and smell when you can't see what

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Speaker 2: it is, it tricks you. And it's the easy ones

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Speaker 2: that trip you up.

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Speaker 4: I thought you're gonna have to make the popcorn from scratch,

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Speaker 4: because you have to What do you do?

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Speaker 3: You dry the corn kernel out?

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Speaker 2: Yeah, and then you got to pop it. And then

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Speaker 2: while you're popping it, that's when you add the flavor.

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Speaker 2: And you've got to be careful because the temperature that

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Speaker 2: it pops out is pretty high and so any flavor

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Speaker 2: that you put in there, you gotta let it cool,

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Speaker 2: so you almost sort of transfer while it's still hot

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Speaker 2: into a fresh cooler pan ad the flavor toss. Then

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Speaker 2: it's been a.

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Speaker 4: Process because when you're a kid, that's what you got

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Speaker 4: in trouble for was you're making popcorn because you always

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Speaker 4: wrecked your mum's good saucepan because.

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Speaker 3: The hell out of the bottom of it. And then forever.

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Speaker 2: It's easy to burn popcorn, right, easy, easy.

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Speaker 1: What's the second part of the challenge.

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Speaker 2: The second part of the challenge, Well, movies chop tops.

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Speaker 3: Oh, so you've got to make the ice cream.

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Speaker 2: That they've got to make. They've got to make their version,

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Speaker 2: and not the cone as well. They've got to make

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Speaker 2: everything because well for me, that wasn't a thing in Scotland,

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Speaker 2: like the chop tops went. We had what they called

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Speaker 2: they were in like a corn and it was wrapped

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Speaker 2: in cardboard and it had like a flat lead on

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Speaker 2: the top of it.

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Speaker 3: I can't remember, like a corndo.

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Speaker 2: Yeah, corneo.

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Speaker 3: I thought you're gonna says.

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Speaker 2: In ice cream, but it was we had corneados and

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Speaker 2: so yeah, the challenge is centered around chopped and like

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Speaker 2: when you're watching a movie. In Australia, I was led

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Speaker 2: to believe by Andi Mail that chopped tops are a

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Speaker 2: big thing.

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Speaker 1: Yeah, if you leave without a brown stain on your pants,

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Speaker 1: there's something wrong with you. You don't say that often.

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Speaker 3: Do you. Mastershif is back tonight seven thirty on ten

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Speaker 3: Chock's on Frillow. Thank you for coming in. It's great

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Speaker 3: to see you.

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Speaker 2: Likewise, thanks for having me if you'd like it.

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Speaker 3: I think the stream has gone from friendship to other

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Speaker 3: things now