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Speaker 1: And Amanda Jamna, come much to your side of the desk.

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Speaker 1: I'm using your microphone.

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Speaker 2: Well, you might get some interesting head thoughts.

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Speaker 1: Suddenly I want to talk about stuff. I want to

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Speaker 1: talk about feelings, emotions.

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Speaker 2: Okay, Brenda, no, let's have it. Let's have a minute

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Speaker 2: where you do that. A minute over what a shash vulnerable? Well,

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Speaker 2: I'm actually thinking of you because I'm looking at a

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Speaker 2: whole lot of cheese. So what happens here? There's a

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Speaker 2: potato there's a potato shortage. There's been bad crops. Apparently

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Speaker 2: potatoes are going to get expensive. I saw this on

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Speaker 2: TikTok and thought people could do this. Instead of potato chips,

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Speaker 2: it's spam chips. Having said that, I just saw this

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Speaker 2: pro tip at the bottom because I'm making spam chips.

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Speaker 2: It says this is pretty good. But the best version

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Speaker 2: is to chop up a rotisserie chicken and use that

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Speaker 2: instead of the spam you just spat in my face. Anyway,

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Speaker 2: we're going to persevere with our spam chips. First of all,

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Speaker 2: we have to grate some cheese. We grate some parmesan.

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Speaker 2: I've already pregraded some, but for theatrical purposes, because Brendan

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Speaker 2: likes to see me great things like this is my

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Speaker 2: only fans. I'm going to great a bit of parmesan

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Speaker 2: here like that. It's like your ankle skin. Put a

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Speaker 2: bit of Okay, that's said. We know how grating cheese goes.

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Speaker 2: That goes in one. Then we grate some cheddar. This

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Speaker 2: is interesting. Let's just grate some cheese.

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Speaker 1: It's gonna be one of those videos that people do.

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Speaker 2: It is a video that we're doing, isn't it life freaky?

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Speaker 1: So that's great, well done?

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Speaker 2: And what happens now? This is the bit where it's

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Speaker 2: going to smell. Take those away. Jenna is going to

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Speaker 2: heave because she's a vegetarian and she's filming this for us.

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Speaker 2: I have to grate. I have to grate half a cup,

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Speaker 2: half a block of spam. Let's open up the tin.

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Speaker 2: Let's see how I go. There we go, Oh, not

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Speaker 2: spat it in my face? All right, let's get it

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Speaker 2: out of the spam. And now I'm going to which

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Speaker 2: side of the greater? How about this one?

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Speaker 1: What depends?

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Speaker 2: Do you want big?

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Speaker 1: Great?

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Speaker 2: Yeah? I think I have to. We're going to does

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Speaker 2: this smell like human flesh? I'm going to grate half.

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Speaker 2: Come around here, genesee, you can see the beauty of it.

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Speaker 2: I'm grating half a block of spam. Oh, this looks

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Speaker 2: like from Wolf Creek? Is that half a block? You reckon?

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Speaker 2: Tell me when it's a half? Did you just get

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Speaker 2: a whiff of it? Brian? Why does it smell so heavy? Heavy?

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Speaker 2: So what happens now? That goes into a bowl? Oh?

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Speaker 2: I know that. That goes in. Cheese goes in? Sorry,

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Speaker 2: more cheese goes in. What I add to it now?

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Speaker 2: Is I crack an egg in there? I'm a crack

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Speaker 2: one right now. And then with my hands, I'm munching

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Speaker 2: it together. This gets shaped into chips. Can you hear that?

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Speaker 2: Spam and cheese? There's no mystery ingredient? What kind of

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Speaker 2: chips I'm going to add an anvil? They're going to

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Speaker 2: be anvil chips?

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Speaker 1: What size chips?

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Speaker 2: Are we going French fry or thick? Cutty cut? I

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Speaker 2: don't think we can do anything delicate with this. Let's

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Speaker 2: i've munched it together. Have a look, Brian's heaving there

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Speaker 2: we go. Look at that. I've made it into a ball.

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Speaker 2: Now I need to clean Oh, it's just foul all

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Speaker 2: right now? I think I think a chip would be

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Speaker 2: like this. What do you think I'm just rolling it into?

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Speaker 1: Like?

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Speaker 2: Is that too much of a croquette?

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Speaker 1: Well? That looks like a meatball?

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Speaker 2: Man, Okay, well you let's fashion it into a chip.

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Speaker 2: I'm going to make these into chips and put them

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Speaker 2: in a How about that that's a bit too fat?

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Speaker 2: How about that?

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Speaker 1: That doesn't look anything like a chip?

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Speaker 2: Well how about now it does? Look at that I've

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Speaker 2: shaped it.

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Speaker 1: Into its make it look like a fish finger.

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Speaker 2: All right, So there's one, and then I'm going to

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Speaker 2: put these into the air fry. It could take some time.

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Speaker 2: You might want to do something else in the meantime.

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Speaker 2: Why don't you do that? Why don't I.

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Speaker 1: Do Helen's aremus can do the news next? And then

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Speaker 1: we'll put it in the air fry.

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Speaker 2: That's what we'll do, and then we'll eat them.

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Speaker 1: TikTok tucker. We make food from TikToker and eat it.

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Speaker 1: What are we eating today?

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Speaker 2: Love spam chips. Before we taste them, I'll talk you

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Speaker 2: through what we are eating. We've grated some parmesan, some cheddar,

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Speaker 2: half a block of spam. This is the controversial thing.

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Speaker 2: Even the person who's recipe it is, says down here

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Speaker 2: pro tip. This is good, but the best version to

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Speaker 2: chop up rotisserie chicken and use it instead of spam.

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Speaker 2: I saw that right at the end. Anyway, So we've

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Speaker 2: added half the block of spam, We've added an egg,

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Speaker 2: and I've shaped them into kind of chips. I could

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Speaker 2: have shaped them better if I'd had more time. They've

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Speaker 2: been in the air fry for about twenty minutes.

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Speaker 1: They air fry too, we like to call it. They

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Speaker 1: look rest in peace air fry one which was bashed

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Speaker 1: Amanda bashing it to death.

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Speaker 2: Now they look like they'll be like cheesy puffs or

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Speaker 2: something like deep fried cheese. But let's all bide into them.

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Speaker 2: Don't forget. There's spam, Brian.

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Speaker 1: There's some for you for.

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Speaker 2: You take one each. And when I say go one

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Speaker 2: to friggin yum, that is yum for me. Too much

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Speaker 2: cheese but not enough spam. Man, Oh, then you actually

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Speaker 2: not that at all. You're quite right. I would cut

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Speaker 2: back on a bit of the cheese, Jonesy, but the

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Speaker 2: spam tastes quite delicious. I don't mind that. I'm going

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Speaker 2: to finish eating its.

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Speaker 1: Glory rather the atro Brian, I'm trying to decide you start.

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Speaker 2: A fancy the moldy bacteria invested slab of meat fall

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Speaker 2: off the would it's salty as hell? Yeah, it's it's

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Speaker 2: very salty.

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Speaker 1: With your cardiologist.

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Speaker 2: Have you eat it? Oh? But I thought it would

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Speaker 2: be hideous and it's not. This very specific recipe will

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Speaker 2: be on our socials today.

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Speaker 1: Well done,