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Speaker 1: The Christian O'Connell show podcast. Christian, I was tuning in

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Speaker 1: from Bathurst. I do want to miss the cheese toasty

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Speaker 1: run live. Thank you, Christian. Enjoy the toasties, Christian, What

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Speaker 1: have you done? I now need to have a cheese

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Speaker 1: toasty this chilly morning. After whom you guys talk about them?

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Speaker 1: Tracy in yar Aglen, we have the cheese toasties. It

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Speaker 1: is good news, all right. Now actually starve. You know,

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Speaker 1: when your stomach knows you having food, I can fit

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Speaker 1: it to sort of gurgling.

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Speaker 2: And stuff like that waiting for us.

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Speaker 1: All right, Today's Mount Rushmore. That's the spirit. We're continuing

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Speaker 1: the hot food theme. Today's Mount Rushmore is about the

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Speaker 1: very best pizza toppings. I asked for Deuceria to go

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Speaker 1: back into a history of the great pizza. In the

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Speaker 1: early eighteen hundreds, the first pizzas were created in Naples, Italy,

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Speaker 1: and sold by street vendors to the working poor, who

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Speaker 1: would eat them with their hands. This tub of eating

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Speaker 1: was considered vulgar by the upper cast, who didn't enjoy

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Speaker 1: them until eighteen eighty nine. Eighteen nine years later. Queen

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Speaker 1: Margharita significant name for pizzas, and her husband, King Umberto

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Speaker 1: grew tired of which is a pizza itself? Grew tired

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Speaker 1: of feasting on foie gras. So easy to do, isn't it.

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Speaker 1: I don't know about you, guys, only found twenty twenty

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Speaker 1: that then it got counseled for me. Fois gras easy,

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Speaker 1: It's just so. Twenty nineteen, the Queen requested a slice

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Speaker 1: of what was keeping the population the poor so well fed.

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Speaker 1: So was brought a pizza cooked by the best chef

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Speaker 1: in Naples, decorated with the colors of the Italian flag.

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Speaker 1: Thus the first margarita was ever created here. Pretty cool.

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Speaker 1: It was the first pizza ever to be delivered as well,

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Speaker 1: What if he waited for a tip? All right, so, guys,

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Speaker 1: what do we think needs to be on the Mount Rushmore?

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Speaker 1: What doesn't need to be on the Mount Rushmore of

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Speaker 1: pizza toppings?

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Speaker 2: For me, the margarita has to be up there. And

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Speaker 2: I actually have a bone to pick with people when

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Speaker 2: you know how you do a communal order of pizza too,

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Speaker 2: nightmare if you're doing a party or the other week

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Speaker 2: when I did Dungeons and Dragons at my house, we

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Speaker 2: all ordered pizza nobody wants to order the margarita and

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Speaker 2: they sort of scuff at you, like this guy getting

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Speaker 2: the plane cheese pizza hat. Yet when it comes and

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Speaker 2: they've ordered their caprichosa and their vegetarian, everybody wants a

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Speaker 2: slice of that margarita.

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Speaker 1: Yeah, it's always there, So what when are you putting

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Speaker 1: forward the margarita? The margarina always delivers. You'll never have

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Speaker 1: a bad margarita. Well, some of the some pizza places,

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Speaker 1: take away places that do fancy different toppings and stuff

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Speaker 1: like that, those can be hit and miss.

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Speaker 2: You can definitely have overtopping where it's too much packed in,

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Speaker 2: too much capsicin olives, there's too much on top.

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Speaker 1: I already hope, on our second year working together that

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Speaker 1: we all agree on anchovis. I don't need disgusting how

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Speaker 1: good I consider to you to be the devil. The

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Speaker 1: devil on a pizza anchovies. I don't know why anyone

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Speaker 1: would ruin a great pizza. I kept on putting anchovies

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Speaker 1: on it. Patsy, what's it for you, mate? What's the

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Speaker 1: greatest pizza topping?

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Speaker 3: I just love a good old Hawaiian just your ham

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Speaker 3: or your bacon and a bit of could have put

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Speaker 3: it that. Why do you say that?

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Speaker 1: No, no, no, no, it's just yeah, your Hawaiian lady.

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Speaker 3: And I like when we order it from our local

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Speaker 3: pizza pizza place, a couple talk. I get them to

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Speaker 3: put it on that conveyor belt oven thing twice so

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Speaker 3: the bacons or crispy.

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Speaker 2: I didn't even think of that as a request.

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Speaker 1: Yes, I didn't know you could do that. You like it, Yeah,

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Speaker 1: the kids like it when that when the bacon is

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Speaker 1: extra extra crispy means delicious memortals. You can't just ring

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Speaker 1: up your pizza place and do that. But if it's Patsy,

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Speaker 1: they're not game in that oven you went off, you

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Speaker 1: can't believe put it back in. Put it back in twice.

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Speaker 1: That bacon's got to be extra crispy with.

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Speaker 3: Cement shoes at the bottom of the Werribee River.

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Speaker 1: See she's made that threat. It flow like that pizza threat.

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Speaker 1: All right, give us a call. What do you think

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Speaker 1: if there's a mount rushmore of pizza toppings? What has

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Speaker 1: to be up there? And also, please don't even pick

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Speaker 1: up the phone. Retune now, if you actually believe Anchovi's

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Speaker 1: belonging to a pizza where are the toasties. Christian O'Connell

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Speaker 1: sho podcast Mount Rushmore. This week we're talking about what

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Speaker 1: should be on the Mount Rushmore. There's only roe for four.

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Speaker 1: Remember the best pizzas? What are the best pizzas to order?

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Speaker 1: We're talking about the toppings in terms of crust thin.

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Speaker 1: Oh yeah.

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Speaker 2: I haven't had a deep pan crust ges since the

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Speaker 2: days of Pizza Hut when I was a little kid.

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Speaker 1: Do you remember. I don't when it was, whether it

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Speaker 1: was the two thousands or nineties when America gave the

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Speaker 1: world the stuffed crust stuff crust that late they thought

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Speaker 1: there's not enough cheese on this. We need to find

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Speaker 1: a way to get more cheese, so injected it into

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Speaker 1: the base of the pizza. Do you ever that that

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Speaker 1: big phase of those will like deep pan pizzas were

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Speaker 1: all the races, But I always thought they were just

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Speaker 1: too There was too much going on there too.

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Speaker 2: Doeing, you love this. The height of it in Australia

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Speaker 2: was they had a meat pie stuff crust, so I

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Speaker 2: can imagine that he parted little party pies all the

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Speaker 2: way around the outside of the pizza.

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Speaker 1: Too much going on there. Do you know how many

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Speaker 1: pizzas were sold at Australia last year twenty nineteen. Have

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Speaker 1: a guess how many million?

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Speaker 2: Well, how many would you have a year? Maybe five ten?

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Speaker 2: So what's we twenty million people? One hundred million?

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Speaker 1: PA's it? I guess.

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Speaker 3: Three hundred million?

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Speaker 1: Not too far off, pat see. Two hundred and sixty

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Speaker 1: four million pizzas were sold last year in Australia. Thirty

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Speaker 1: one percent were what flavor, A third were what topping

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Speaker 1: with it?

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Speaker 2: A lot no cheese, pizza, margarita, pepperoni. Oh that is

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Speaker 2: my main order.

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Speaker 1: My go to one is always a pepperoni. I like

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Speaker 1: a little bit of chili oil drizzard onchot when I go.

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Speaker 2: Yeah.

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Speaker 1: Can anyone ever make a great homemade pizza though, unless

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Speaker 1: you got the pizza up and just with you rather.

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Speaker 2: This is my thing with making homemade pizza. The shops

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Speaker 2: do it so well exactly, like, just leave it up

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Speaker 2: to them because we put in all the effort to

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Speaker 2: do it at home.

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Speaker 1: Yeah, but they've got that big long shovely thing. I

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Speaker 1: haven't got that. He's got that little scraper thing you

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Speaker 1: got in the kitchen that you can also miss your

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Speaker 1: windows with us. Well, that's all we've got they've got,

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Speaker 1: they've got all the gear, they've got the pizza of

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Speaker 1: and let them do the pizza. All right, let's good lines.

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Speaker 1: Now see what you're saying this morning about the best

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Speaker 1: pizza toppings, Tony, good morning, Hey christ here you mate,

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Speaker 1: good buddy. So for you, what's your favorite pizza topping?

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Speaker 1: What's going on the Mount Rushmore?

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Speaker 4: It's got to be, mate, honest, So prame you have

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Speaker 4: to have anchovies?

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Speaker 1: You don't, You really don't, now you.

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Speaker 4: Do, mate, like not so much, just enough to have

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Speaker 4: the saltiness there.

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Speaker 1: Dead fish on a pizza. You're killing the cheese. No,

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Speaker 1: you're not killing the cheese. The cheese is crying. Just

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Speaker 1: one anchovy. I hear cheese crying.

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Speaker 4: Now you gotta have, mate, Obviously you haven't at the

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Speaker 4: right the right paper shop to put.

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Speaker 2: Ones'anchor always tries to describe them to me as salty

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Speaker 2: as well. They tastes the dirt to me, like dirt gritty.

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Speaker 1: Yeah, that's no.

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Speaker 4: If if they cook properly they actually melt.

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Speaker 2: Away, well then I tell you what does the same

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Speaker 2: trick not putting them on there in the first place.

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Speaker 1: Cheese cheese doesn't need another stinky fishy friend from the

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Speaker 1: sea on. Some people put prawns on there as well.

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Speaker 1: They're great in a seafood dish, not on a pizza. Tony,

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Speaker 1: let's agree on this. You're wrong and seek medical help. Okay, mate,

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Speaker 1: bad guys, David.

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Speaker 5: Good morning, Good morning, Christian, David.

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Speaker 1: How are you? God? David David. Pizza topping.

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Speaker 5: Look, I gotta be, without a doubt the words world's

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Speaker 5: most controversial topping pineapple, pineapple and the barbecue chicken.

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Speaker 1: Why is it? It's more controversial than sticking the old

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Speaker 1: anchivies on. People get really wound up by it. I

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Speaker 1: don't mind it.

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Speaker 2: I like pineapple too.

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Speaker 1: Yeah, I think it works as a freshness to a

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Speaker 1: zestied this to that little bit of pineapple on there

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Speaker 1: with the meat.

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Speaker 5: I think it's one of those things you either love

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Speaker 5: it or you hate it. But I was also going

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Speaker 5: to say, with your toasted sandwiches in the morning, give

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Speaker 5: it a try with pineapple to winner every time.

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Speaker 2: Interesting.

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Speaker 1: Go back to Jimmy's. Jimmy, you're in there now, crank

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Speaker 1: it back up, put some pineapple in there. That's a

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Speaker 1: great I'm going to try that this weekend. David.

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Speaker 2: Great pineapple and some special fried rice as well is another.

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Speaker 1: Yeah, David, thank you very much.

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Speaker 5: That may have a good day, thanks, Christian.

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Speaker 1: All right, Steve, good morning, Good morning Christian. How are you.

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Speaker 1: I'm good? So we now go to the other side

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Speaker 1: of the debate. You're saying no pineapple your.

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Speaker 5: Last called David completely wrong, mate, does not belong on

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Speaker 5: a pizza or anywhere are you cooking?

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Speaker 4: But extra extra extra in choses on a.

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Speaker 1: Get him afgetting this, Steve, He's obviously drunk or high

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Speaker 1: right now, making no sense whatsoever. We don't need to

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Speaker 1: pollute the air ways with that kind of anchovy chat

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Speaker 1: right now. Chris, good morning, I'm good buddy. So which

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Speaker 1: pizza are you offering up from Mount Rushmore pizza toppings

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Speaker 1: this morning?

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Speaker 5: Well it's a bit of an odd one for some people,

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Speaker 5: but like a bad pizza, okay.

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Speaker 1: So I love a kebab. So you got chili sauce

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Speaker 1: on that? Is there, fetter or is it just the lamb.

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Speaker 4: Lamb galic sauce all the everything that goes in the band.

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Speaker 5: No chili sauce because I don't usally have chili sauce

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Speaker 5: in a cabab that usually hsing. But yeah, just pretty

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Speaker 5: much like a bed on a piazza with the garlic

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Speaker 5: sauce makers.

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Speaker 4: Yeah, the lamb at love it.

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Speaker 1: All right.

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Speaker 2: Do you go as far as rolling it up into

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Speaker 2: a kebbab.

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Speaker 1: It looks like a cal zone.

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Speaker 5: No, no, you still laid at the traditional pizza ways.

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Speaker 4: But yeah, now they're awesome.

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Speaker 1: I'll get it.

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Speaker 5: I'll get it from there.

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Speaker 4: A pizza awesome.

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Speaker 1: Great, all right, thank you very much, Chris. Do you

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Speaker 1: guys do what I do as well? When I get

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Speaker 1: a pizza, I use scissors to cut it up.

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Speaker 2: No scissors, no game changer. Well, first of all, they

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Speaker 2: cut it up for you.

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Speaker 1: No, they don't do it very well. They just go

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Speaker 1: this because he's got fifteen more. Yeah, well, I'm kind

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Speaker 1: of denim hipster scissors or something. You scissors you get?

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Speaker 2: Do you know about the pizza roller?

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Speaker 1: I don't. I don't trust the pizza. You got to

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Speaker 1: do it like a couple of times.

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Speaker 2: Scissorsors are all cheesy dishwasher No no, no, no.

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Speaker 3: Like giant size scissors to do that.

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Speaker 1: Yeah, exactly. You don't want your little ones so sorry

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Speaker 1: that you can't paper with. But the medium sized kitchen

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Speaker 1: scissors works at you. You get a clean, even cut.

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Speaker 2: What about when you're going through ingredients, So you are

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Speaker 2: going through the pepperoni, is it just mushing it?

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Speaker 1: You don't know how to maneuver a scissor.

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Speaker 2: So you will cut around the pepperoni.

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Speaker 1: Yes, you don't split a pepperoni in half. Well, I

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Speaker 1: don't to go around. I don't want to. I want

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Speaker 1: a solid piece that disk in my mouth.

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Speaker 2: I thought i'd two years. I've heard a lot, but

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Speaker 2: not until today.

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Speaker 1: The show is falling apart of a pizza toppings Ethan,

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Speaker 1: good morning, good morning has gone guys. Ethan, you've got

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Speaker 1: a one we haven't discussed so far. What have you

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Speaker 1: got for us? Mate?

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Speaker 2: This is a weird one, but here that you might

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Speaker 2: cheese bass and just heard that's it, like Marga, I

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Speaker 2: love the sound of that. I could have whacked that toasty.

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Speaker 2: We just had so what you baked the vegamine in

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Speaker 2: like it's the tomato sauce like the past.

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Speaker 5: Yeah, yeah, Use.

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Speaker 1: That might be a bit too salty, maybe too much.

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Speaker 5: Actually it actually goes a bit sweet.

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Speaker 1: Surprisingly, Yeah, I see. I think the vegimite pizza right,

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Speaker 1: is more Australia than the so called Australian pizza, which

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Speaker 1: is that egg smashed in the middle of it to

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Speaker 1: somehow represents his son or whatever the vegumine needs to

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Speaker 1: be Australia sat in the middle. It's like a child's

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Speaker 1: done it. Ethan, thank you very much, might have a

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Speaker 1: good day. Christian O'Connell show today. This show is two

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Speaker 1: years old and two years ago praptisn't my farm. There

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Speaker 1: was no honeymoon period for me. And even now two

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Speaker 1: years on, you know you're never far from losing a listener.

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Speaker 1: You know two years ago was who invited you? A

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Speaker 1: fair question? No one? And my god he's English as well.

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Speaker 1: I don't want to hear that accident in the morning

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Speaker 1: or anytime. The demo radio and then Sam and packing

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Speaker 1: him two years on, still volatile relationship with people. Listen

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Speaker 1: to the show pineapp Pineapple on pizza and scissors to

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Speaker 1: cut the slices. You're about to lose a listener, Sam

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Speaker 1: and backing them. I love that. I love the strong opinions.

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Speaker 1: If you just tuned in, you've missed a wild thirty

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Speaker 1: minutes of radio. Some strong talk today. Strong talk today

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Speaker 1: not about the matters of the world, but the matters

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Speaker 1: of pizza. Topping and whether or not pineapple belongs to

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Speaker 1: a pizza. And it would appear that no one else

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Speaker 1: other than me cuts a pizza with scissors.

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Speaker 2: He's still trying to convince me during the song's parts,

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Speaker 2: and even demonstrating how you get the scissors out of

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Speaker 2: the drawer and how you cut through the slice. Get

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Speaker 2: I understand the theory of it.

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Speaker 1: Sometimes in life a visionary comes along. I'm playing the

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Speaker 1: visionary here and shows you signs a pizza cutter with

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Speaker 1: that tiny little wonky wheel in through dough, in through toppings,

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Speaker 1: in through hot cheese, versus scissors. You're literally saying, no,

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Speaker 1: thank you science. We'll do it a slow way. Here.

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Speaker 2: The pizza cutter takes less than two seconds to get

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Speaker 2: the whole pizza done. Scissors will take you. The pizza

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Speaker 2: will be cold by the time you cut it up.

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Speaker 1: Can you promise me this next time, I'm not doing it.

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Speaker 2: I'm not doing it with my home scissors.

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Speaker 1: Please try all right? Do you know I'm that on

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Speaker 1: the way home, I'm gonna buy you a pair of scissors. Okay,

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Speaker 1: all right? Please? Can you just try it?

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Speaker 2: We'll try it.

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Speaker 1: You'll be pleasantly surprised once you try scissors cutting a pizza.

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Speaker 1: You don't go aback, my.

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Speaker 3: Friends, but you mean like the scissors you cut a

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Speaker 3: roast chook with, don't you not?

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Speaker 1: Like? Can I just say, by the way, I've never

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Speaker 1: cut a chook with scissors? Why will you be hacking

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Speaker 1: away with scissors?

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Speaker 3: When you go to the chicken shop they cut your

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Speaker 3: chicken up with special scissors.

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Speaker 2: They've got chunky.

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Speaker 1: Especially for that's like the hairdresser's equipment. It's not for

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Speaker 1: us the other side of the counter.

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Speaker 2: You're talking about office works scissors.

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Speaker 1: They are medium size. Okay, you need a long what

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Speaker 1: have they got like I call it the beak of

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Speaker 1: the scissors? You need a decent, longer beat to get

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Speaker 1: right under that pizza. Okay, have you tried it, Pats No,

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Speaker 1: But if you don't, your pizza flat earther to me,

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Speaker 1: try it.

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Speaker 6: Science morning, Christian, it's any the sausage king. I'm back

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Speaker 6: to de fin my title. If you're not talking twenty five,

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Speaker 6: you're not in the game.

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Speaker 1: Bring it on. This is what we're talking Tomorrow morning

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Speaker 1: on the show eight am.

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Speaker 2: Christian o'condles weak big s.

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Speaker 1: So tomorrow morning, eight am, we're looking to see how

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Speaker 1: many wheat mix can a human being have in ten

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Speaker 1: minutes with milk. This came from about a week ago

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Speaker 1: on the show what We're talking about WHEATBX and the

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Speaker 1: old TV advertis This.

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Speaker 2: Time last week we were talking about our favorite.

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Speaker 1: Series and look at us now. We're setting it up.

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Speaker 1: So at the moment we've got two very very strong competitors.

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Speaker 1: When we lasted our competitive eating change, which was how

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Speaker 1: many snags bunning slags in ten minutes? And he polished

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Speaker 1: off in ten minutes twelve twelve, and he's back in

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Speaker 1: the fray now reckoning that he can do.

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Speaker 6: Morning Christian, it's agin a sausage king. I'm back to

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Speaker 6: defend my title. If you're not talking twenty five, you're

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Speaker 6: not in the game. Bring it on.

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Speaker 1: I loved the way he says. He actually says it

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Speaker 1: in a proud way. There's no irony there. Back to

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Speaker 1: defend the title. He wants to leave with that title.

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Speaker 1: But who's that taking him on? Who's that little fella

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Speaker 1: that has it worked in a couple of months coming

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Speaker 1: out these shadows? Shane Crawford, how many did he say?

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Speaker 1: Twenty five? Ye, twenty twenty five?

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Speaker 5: I got twenty seven.

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Speaker 1: Didn't get the trash talking like, okay.

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Speaker 4: I'm very competitive.

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Speaker 2: It sounds like we're in the price of is right,

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Speaker 2: they guess the amount of something. One person gets one

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Speaker 2: hundred dollars, the next person goes one hundred and one dollars.

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Speaker 1: It's the equivalent. Whally, I was hoping with some trash talking.

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Speaker 1: Let you get with boxes before fight, were they're going

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Speaker 1: to go and knock you out the first round and

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Speaker 1: cross gone, I'm gonna knock you out on the way

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Speaker 1: into the ring, and everyone's going that doesn't make any sense.

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Speaker 1: But anyway, so we got Shane Crawford, all right, athlete

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Speaker 1: taking on the raining champ of eating on the show,

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Speaker 1: which is Andy. There is room now for a wild

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Speaker 1: card tomorrow morning, so if you want to come and

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Speaker 1: join us. The rules are simply this ten minutes milk.

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Speaker 1: The last two minutes you will hear this warning, eat

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Speaker 1: your mush because obviously as you're munching through it, there's

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Speaker 1: gonna be left over results.

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Speaker 2: I'm always mush in the end of the weight bisol

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Speaker 2: and under all the milk, all that sludge, you got

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Speaker 2: to eat all that up.

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Speaker 1: Don't be Lance armstrong in it by just leaving a

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Speaker 1: whole load of mush. Okay, so you got to eat

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Speaker 1: your mush in the last two minutes. Every bit of

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Speaker 1: week mix to consider it one done needs to all

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Speaker 1: be inside of you. Okay, how many weekboks do you

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Speaker 1: think you could do in ten minutes? Now? If you

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Speaker 1: listen this seking, look, I probably could do a decent amount.

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Speaker 1: I'm not sure about the whole twenty twenty five and

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Speaker 1: Cross twenty twenty seven. I don't think Andy is going

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Speaker 1: to do I mean, he said he was going to

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Speaker 1: do like sixty snags and he did twelve, which was

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Speaker 1: still a ridiculous amount. He didn't even walk out the study.

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Speaker 1: Who has bent over? We had to roll him and

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Speaker 1: push him at the studio.

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Speaker 2: But it's fair to say twenty five might be an overestimate.

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Speaker 1: Yeah, but I still think he's going to get over ten.

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Speaker 6: Christian O'Connell Christian o'connells Show podcast