1
00:00:01,120 --> 00:00:02,840
Speaker 1: What you do with that? You do it.

2
00:00:03,040 --> 00:00:07,040
Speaker 2: There's a fancy the moldy, bacteria infested slab of meat

3
00:00:08,080 --> 00:00:08,719
Speaker 2: just fall off.

4
00:00:08,760 --> 00:00:14,640
Speaker 1: The too much tends to give your TikTok tack of time.

5
00:00:14,680 --> 00:00:17,400
Speaker 3: This is where we take recipes from TikTok and we

6
00:00:17,520 --> 00:00:18,000
Speaker 3: eat them.

7
00:00:18,239 --> 00:00:21,240
Speaker 4: Well, you eat them and you've got guts of steel.

8
00:00:21,320 --> 00:00:24,919
Speaker 4: So chances are you like things? And I asked you really,

9
00:00:25,360 --> 00:00:27,920
Speaker 4: I've asked you before. Do you like hot dog pie?

10
00:00:29,040 --> 00:00:31,960
Speaker 4: I mean, do you like I've given it away? Do

11
00:00:32,000 --> 00:00:33,520
Speaker 4: you like hot apple pie?

12
00:00:33,680 --> 00:00:34,959
Speaker 1: I like hot apple How do.

13
00:00:34,920 --> 00:00:37,639
Speaker 4: You feel about cold hot dog pie?

14
00:00:37,920 --> 00:00:39,479
Speaker 3: So I'm not getting hot hot dog pie.

15
00:00:39,600 --> 00:00:41,800
Speaker 4: You're not getting You're not getting hot apple pie. You're

16
00:00:41,800 --> 00:00:44,160
Speaker 4: not getting hot hot dog pie. You're getting cold hot

17
00:00:44,200 --> 00:00:44,959
Speaker 4: dog pie.

18
00:00:45,360 --> 00:00:47,280
Speaker 3: Sounds like a euphemism for something.

19
00:00:47,520 --> 00:00:48,040
Speaker 4: What do you mean?

20
00:00:48,120 --> 00:00:48,960
Speaker 1: Have you done time?

21
00:00:50,240 --> 00:00:52,559
Speaker 3: If I wanted to jail and said, hey, anyone got

22
00:00:52,560 --> 00:00:53,800
Speaker 3: any cold hot dog pie?

23
00:00:53,960 --> 00:00:54,920
Speaker 1: I don't know if I want that?

24
00:00:55,040 --> 00:00:57,400
Speaker 4: No, you wouldn't bend over in the showers. What we're

25
00:00:57,400 --> 00:01:01,080
Speaker 4: doing here is I've already start because we needed to

26
00:01:01,080 --> 00:01:04,000
Speaker 4: get some done before it. What have you got there? Well?

27
00:01:04,000 --> 00:01:08,479
Speaker 4: What this recipe calls for a base Frankfurters around it.

28
00:01:09,120 --> 00:01:11,919
Speaker 4: Then the filling, so the bass and I've done this already.

29
00:01:11,920 --> 00:01:14,679
Speaker 4: You get two hot dog buns with some butter, blitz

30
00:01:14,720 --> 00:01:17,360
Speaker 4: that up and you put that, make that your base

31
00:01:17,440 --> 00:01:19,240
Speaker 4: and put that in the oven. Ten minutes. I've already

32
00:01:19,280 --> 00:01:22,880
Speaker 4: done that. And the outside I've sliced up these frankfurters

33
00:01:22,880 --> 00:01:24,240
Speaker 4: and you put them around the side.

34
00:01:24,280 --> 00:01:25,240
Speaker 3: Are they cheerios?

35
00:01:25,319 --> 00:01:27,040
Speaker 4: Little little have one?

36
00:01:27,959 --> 00:01:29,160
Speaker 3: Can you eat them cold?

37
00:01:29,600 --> 00:01:29,759
Speaker 1: Well?

38
00:01:29,840 --> 00:01:31,679
Speaker 4: Let me know, actually, let me know by the end

39
00:01:31,720 --> 00:01:34,680
Speaker 4: of the show. What are they like? They're like you

40
00:01:34,720 --> 00:01:36,560
Speaker 4: feel like you're at a kid's birthday party. Yeah, I

41
00:01:36,600 --> 00:01:39,839
Speaker 4: love it all right in soon of course. So those

42
00:01:39,959 --> 00:01:42,800
Speaker 4: those are around the side. If you're trying to picture it,

43
00:01:43,040 --> 00:01:46,960
Speaker 4: you know, the Women's Weekly pool cake that's got I

44
00:01:47,040 --> 00:01:49,560
Speaker 4: was just thinking that chocolate bits around the side. This

45
00:01:49,720 --> 00:01:51,080
Speaker 4: is like that, but it's Frankfurt.

46
00:01:51,280 --> 00:01:51,800
Speaker 3: Frankfurt.

47
00:01:51,880 --> 00:01:54,440
Speaker 4: So here's the interesting bit now that I'm going to do.

48
00:01:54,320 --> 00:01:55,720
Speaker 3: Do you like a bit of hot dog on the side.

49
00:01:55,920 --> 00:01:58,880
Speaker 4: What I'm going to do, Brendan, is in the blender here,

50
00:01:59,360 --> 00:02:02,720
Speaker 4: I'm going to put some more frankfurters. They're going on

51
00:02:02,720 --> 00:02:05,360
Speaker 4: the floor, tipped everywhere. I've tipped it everywhere. Now that

52
00:02:05,440 --> 00:02:12,320
Speaker 4: goes into the blender with there's some gelatine. That's it's

53
00:02:12,320 --> 00:02:15,200
Speaker 4: a why it needs gelatine. So I've dissolved the gel

54
00:02:15,840 --> 00:02:18,679
Speaker 4: gelatin hot water that's gone in there.

55
00:02:19,240 --> 00:02:19,839
Speaker 2: It gets that.

56
00:02:19,880 --> 00:02:24,520
Speaker 4: It's that well, it does because it's you know when

57
00:02:24,520 --> 00:02:26,880
Speaker 4: you get ham, you know when you get spam, and

58
00:02:26,880 --> 00:02:27,520
Speaker 4: it's got that.

59
00:02:27,960 --> 00:02:33,480
Speaker 3: It's doing it now, it's doing it.

60
00:02:31,400 --> 00:02:32,959
Speaker 4: Long because I'm going to blitz it. You talk while

61
00:02:32,960 --> 00:02:33,480
Speaker 4: this happens.

62
00:02:33,600 --> 00:02:35,400
Speaker 2: Okay, is it on?

63
00:02:37,840 --> 00:02:41,520
Speaker 4: Is it working? Ah?

64
00:02:41,560 --> 00:02:43,960
Speaker 3: And how long do we blitz this for mum?

65
00:02:44,040 --> 00:02:45,760
Speaker 4: Until it's blitzed? Do you think that's long enough?

66
00:02:45,919 --> 00:02:46,799
Speaker 3: You've got to blitz it more.

67
00:02:48,680 --> 00:02:51,080
Speaker 1: You've got to I think.

68
00:02:50,880 --> 00:02:53,320
Speaker 4: That'll do you reckon. So what we've got now.

69
00:02:56,960 --> 00:03:00,160
Speaker 3: The smell is quite unique.

70
00:03:01,440 --> 00:03:02,640
Speaker 4: I don't know if I can continue.

71
00:03:02,639 --> 00:03:03,919
Speaker 1: What else do you put in there? Well?

72
00:03:04,040 --> 00:03:06,360
Speaker 4: Shall I blitz it some more? And do you have

73
00:03:06,400 --> 00:03:09,200
Speaker 4: to put that's it? I've just put on the desk

74
00:03:09,320 --> 00:03:13,079
Speaker 4: like that. Then I broadcast in facility. Then this, then

75
00:03:15,080 --> 00:03:18,520
Speaker 4: this gets poured into the diresship from the Muppets, the

76
00:03:18,560 --> 00:03:21,000
Speaker 4: who the cheer from the no. I can't can you

77
00:03:21,040 --> 00:03:23,600
Speaker 4: get that out? It's too greasy? Pull that little bit

78
00:03:23,639 --> 00:03:25,920
Speaker 4: out of the blender for me. Oh, that looks foul.

79
00:03:27,280 --> 00:03:30,000
Speaker 4: Now we can so this. Now it's the consistency of

80
00:03:30,040 --> 00:03:33,560
Speaker 4: what would you say, like mince like it's like a

81
00:03:33,600 --> 00:03:38,960
Speaker 4: mince okay. So then that gets into the pie that's

82
00:03:39,000 --> 00:03:42,680
Speaker 4: going to be your filling. Geeze my heart, dug pie,

83
00:03:43,160 --> 00:03:45,720
Speaker 4: cold hot dog pie, cold spoon on.

84
00:03:47,720 --> 00:03:51,800
Speaker 3: Trust you to make cherry pie on sexy right right?

85
00:03:51,840 --> 00:03:54,280
Speaker 4: So what happens now it doesn't look very good, of

86
00:03:54,360 --> 00:03:57,440
Speaker 4: course it doesn't. TikTok tucker. So I smashed that. I've

87
00:03:57,560 --> 00:03:59,840
Speaker 4: just pat that down like that. So we've got the

88
00:04:00,160 --> 00:04:03,800
Speaker 4: dogs around the side, explain the obvious. We've got the

89
00:04:03,920 --> 00:04:06,680
Speaker 4: frankfurt is around the side, and on our base of

90
00:04:06,720 --> 00:04:10,360
Speaker 4: hot dog buns. I now am pressing that down. So

91
00:04:10,640 --> 00:04:14,400
Speaker 4: it's like, well, it's like a pie, like a how

92
00:04:14,400 --> 00:04:17,159
Speaker 4: would you describe that pie? It's like a tart. It's

93
00:04:17,200 --> 00:04:19,840
Speaker 4: like PATAI And what I put on top of that,

94
00:04:20,160 --> 00:04:22,440
Speaker 4: I get some tomato sauce and I do a lattice

95
00:04:22,480 --> 00:04:27,359
Speaker 4: motion like that, and then I get some American mustard

96
00:04:27,600 --> 00:04:31,719
Speaker 4: and do get mustard juice on you got mustard, And

97
00:04:31,760 --> 00:04:34,480
Speaker 4: then in the middle of that, I put some pickles.

98
00:04:35,200 --> 00:04:38,600
Speaker 4: What happens now is that this gets refrigerated for an

99
00:04:38,600 --> 00:04:39,080
Speaker 4: hour or so.

100
00:04:39,120 --> 00:04:41,880
Speaker 3: If you're making this at home, don't He's a fun

101
00:04:41,920 --> 00:04:46,840
Speaker 3: fact about mustard juice. Shake your condiments before you dispense them,

102
00:04:47,240 --> 00:04:49,200
Speaker 3: and you won't get mustard juice like you just put

103
00:04:49,240 --> 00:04:50,360
Speaker 3: mustad juice all over that.

104
00:04:50,720 --> 00:04:54,479
Speaker 4: Well, Brendan, thank you for that wonderful tip. So this

105
00:04:54,640 --> 00:04:57,640
Speaker 4: is going to go into the fridge. There's no cooking involved.

106
00:04:57,880 --> 00:05:00,600
Speaker 4: It just sets. It sets in the fridge, and that

107
00:05:00,720 --> 00:05:05,240
Speaker 4: we're going to have cold hot dog pie right well,

108
00:05:05,279 --> 00:05:07,840
Speaker 4: I look forward to that. Buy some ino when WI

109
00:05:07,880 --> 00:05:12,400
Speaker 4: we get that after eight o'clock this morning. That's been

110
00:05:12,440 --> 00:05:14,200
Speaker 4: in the fridge now for about an hour and a half.

111
00:05:14,520 --> 00:05:18,160
Speaker 4: On top of that, we've had tomato sauce and American

112
00:05:18,240 --> 00:05:21,040
Speaker 4: mustard with some pickles in the middle. So we're now

113
00:05:21,080 --> 00:05:23,480
Speaker 4: ready to eat. So I'm going to cut it and

114
00:05:23,560 --> 00:05:24,160
Speaker 4: slice it.

115
00:05:24,320 --> 00:05:28,120
Speaker 3: I'm just watching my fingers. Not a big slice there

116
00:05:28,120 --> 00:05:29,360
Speaker 3: for me, Mum, Really.

117
00:05:30,120 --> 00:05:30,840
Speaker 4: You're watching that.

118
00:05:32,960 --> 00:05:33,320
Speaker 2: All right?

119
00:05:33,400 --> 00:05:36,560
Speaker 4: So that's a nice big slice for Brendan. Yes, thank you.

120
00:05:36,640 --> 00:05:39,800
Speaker 4: Quite firm, isn't it. And now I'll get out the

121
00:05:39,839 --> 00:05:44,120
Speaker 4: scoop and let's see how.

122
00:05:44,160 --> 00:05:46,400
Speaker 3: Is this If I was on noom, how would I

123
00:05:46,480 --> 00:05:46,880
Speaker 3: into this?

124
00:05:47,720 --> 00:05:56,279
Speaker 4: I don't know if they've categorized. Oh, I can't handle.

125
00:05:56,480 --> 00:05:58,640
Speaker 3: You know it doesn't look great.

126
00:05:58,680 --> 00:06:02,480
Speaker 4: No, it doesn't look great. It does look like human flesh. Ah,

127
00:06:02,520 --> 00:06:04,880
Speaker 4: and I'd like you to enjoy it with those words.

128
00:06:05,120 --> 00:06:06,920
Speaker 4: So often you served a meal at a restaurant where

129
00:06:06,920 --> 00:06:08,680
Speaker 4: they say, this looks like human flesh.

130
00:06:08,760 --> 00:06:11,320
Speaker 3: It doesn't look advertising in anyone.

131
00:06:11,000 --> 00:06:13,360
Speaker 4: Having said that, why don't we have the other day

132
00:06:13,960 --> 00:06:17,000
Speaker 4: we had? We had chunky soup ice cream last week

133
00:06:17,000 --> 00:06:19,400
Speaker 4: and you liked it. Yes, I will say this. It

134
00:06:19,520 --> 00:06:23,239
Speaker 4: looks it looks like it could be sweet. It looks

135
00:06:23,240 --> 00:06:23,920
Speaker 4: like it could be a.

136
00:06:23,839 --> 00:06:25,840
Speaker 1: Pink cake, like a strawberry cake.

137
00:06:26,160 --> 00:06:27,279
Speaker 4: It won't be. Don't think that.

138
00:06:28,680 --> 00:06:29,200
Speaker 2: Here we go.

139
00:06:34,960 --> 00:06:37,800
Speaker 1: You know that bad.

140
00:06:37,960 --> 00:06:39,920
Speaker 4: No, you're the wrong person to do this, because you

141
00:06:40,080 --> 00:06:43,400
Speaker 4: like everything. I cannot believe you like that. Give me

142
00:06:43,440 --> 00:06:44,839
Speaker 4: a taste. Are you saying it? So I'll have some

143
00:06:44,960 --> 00:06:47,400
Speaker 4: and I'll hate myself. Let me have a small taste. No,

144
00:06:47,400 --> 00:06:51,960
Speaker 4: not mad? Oh really, yeah, it's.

145
00:06:53,880 --> 00:06:54,600
Speaker 3: Not that're bad.

146
00:06:55,120 --> 00:06:57,599
Speaker 4: They're bad. You know what. It tastes like devon and

147
00:06:57,640 --> 00:06:58,200
Speaker 4: I like it.

148
00:06:58,200 --> 00:06:58,920
Speaker 1: It tastes like devon.

149
00:07:00,800 --> 00:07:04,200
Speaker 4: Actually, that's delicious. You imagine just buy your Life of Devon?

150
00:07:04,920 --> 00:07:06,920
Speaker 3: Would I would imagine, Yeah, why don't you just do

151
00:07:07,040 --> 00:07:07,799
Speaker 3: a life of Devon?

152
00:07:08,000 --> 00:07:11,520
Speaker 4: Having said that, that's that will give us heartburn, But

153
00:07:11,560 --> 00:07:13,320
Speaker 4: that's extremely tasty.

154
00:07:13,000 --> 00:07:14,760
Speaker 3: And you might be able to full noom with this

155
00:07:14,920 --> 00:07:16,840
Speaker 3: as opposed to Devon. If you just say you ate

156
00:07:16,880 --> 00:07:18,400
Speaker 3: a life of Devon, now will go off.

157
00:07:18,400 --> 00:07:21,920
Speaker 4: It's nut but ground up human flesh. Wow, that registers

158
00:07:21,960 --> 00:07:22,600
Speaker 4: so well on the.

159
00:07:22,560 --> 00:07:24,400
Speaker 2: Diver round up LBDs.

160
00:07:25,920 --> 00:07:27,200
Speaker 4: Actually, that was nice.

161
00:07:28,400 --> 00:07:33,720
Speaker 2: That's a fancy the moldy bacteria infested slab of meat

162
00:07:34,360 --> 00:07:34,840
Speaker 2: fall off.

163
00:07:34,920 --> 00:07:39,800
Speaker 1: The results too much tends to give your diary.

164
00:07:39,880 --> 00:07:41,800
Speaker 3: I feel like I need a meta musial chaser.

165
00:07:41,920 --> 00:07:43,600
Speaker 4: I'm really shocked that I like that.