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Speaker 1: Christ Yeah, welcome friends to the Christian o'connells Show podcast Leftovers,

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Speaker 1: Top three This Rancor Top three Leftovers, Patsy, what's it

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Speaker 1: for you?

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Speaker 2: Yeah, pizza for number one? Always better on the second day,

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Speaker 2: my slow cooked red wine lamb shanks, and third is

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Speaker 2: tend to hang.

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Speaker 3: On hang on.

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Speaker 1: That sounds amazing, slow cooked red wine lamb shanks.

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Speaker 2: Yes, yes, they're always better on like the second even

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Speaker 2: the third day.

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Speaker 3: How that marination that's happened?

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Speaker 2: It's in there and massages the meat and the veggies

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Speaker 2: and then tendery chicken.

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Speaker 1: Oh yeah, yeah, okay, Jackie boy, what's yours?

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Speaker 3: Starting number three? Good to one?

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Speaker 4: No our number three is controversial?

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Speaker 3: Soup?

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Speaker 4: Oh I think this soup. Don't look at me like that.

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Speaker 1: I made a note of my phone yesterday, right, don't

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Speaker 1: even know why this came my head. I was going

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Speaker 1: for a run yesterday and the only thing that dropped

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Speaker 1: in my head was I do not respect sooner right.

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Speaker 1: I actually stopped the run that I need to capture

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Speaker 1: these amazing thoughts for.

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Speaker 3: Future radio shows.

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Speaker 4: I cannot keep it.

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Speaker 1: I do not respect soup. I remember thinking in my head,

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Speaker 1: soup is just bers. It's not a meal we've been

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Speaker 1: sold dismissed.

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Speaker 4: As long as it's a chunky soup with stuffy.

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Speaker 3: Who is getting excited about a leftover broth?

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Speaker 4: No, because the broth all soaks into like your chicken

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Speaker 4: and your vegetables and your noodles, and they become they

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Speaker 4: grow over.

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Speaker 3: A wasted a top three places into something still pretty disgusting.

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Speaker 3: What's the best thing to a soup? Add bread to it?

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Speaker 4: Sometimes Sometimes if you live it for two or three days,

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Speaker 4: it can soak the water and broth in so much

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Speaker 4: that it's actually not a soup anymore. It's just like

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Speaker 4: a gluggie, which doesn't sound good. But food without the water,

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Speaker 4: and it's delicious.

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Speaker 3: Name me your favorite soup flavor.

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Speaker 4: I guess chicken.

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Speaker 1: Oh, chicken, have chicken, just haves a nice fried chicken.

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Speaker 3: It's worst, watery dishwasher bs. I do not respect suit.

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Speaker 4: I will bring in. I'll do a three day soup

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Speaker 4: for you and bring it in.

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Speaker 3: Yeah, okay, well I'll try it.

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Speaker 1: It's still be half decent even after three No, No.

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Speaker 4: You haven't had the right sea you're thinking of, like

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Speaker 4: a tomato souper or pumpkin soup.

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Speaker 3: I've never had a pumpkin soup in my life? So

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Speaker 3: would you consider super meal?

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Speaker 4: Yes, a chunky soup?

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Speaker 3: No? No, chunky suit? Who was it?

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Speaker 1: Chunky's sort of thing you feed when you're in hospital.

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Speaker 1: It's hospital foods because you can't eat proper meal like

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Speaker 1: fried chicken, home bony coming soup. All right, before I

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Speaker 1: even go into my top three leftovers?

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Speaker 3: Who is with we? Who else does not respect soup?

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Speaker 4: Chunky soup? Chunky say Chunky?

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Speaker 1: You don't tell me what I'm saying soup? You say, chunky?

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Speaker 1: Who is a fan of soup? I don't know why

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Speaker 1: I'm yet right now? Who does not respect soup? I

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Speaker 1: do not consider soup to be a meal?

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Speaker 3: Right?

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Speaker 1: Well, you haven't had the tat water they give you

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Speaker 1: in a restaurant, and they're me the actual food.

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Speaker 4: Even though it's say, pumpkin soup, is thick enough to

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Speaker 4: be considered a meal.

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Speaker 3: Oh my word, who goes to a restaurant? You ever

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Speaker 3: ordering soup in the restaurant? I bet you do, I

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Speaker 3: bet you do. Christian Connell's show podcast.

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Speaker 1: We were talking about leftovers and I was asking Jack

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Speaker 1: and Pants, so rank their top three leftovers. A good leftover,

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Speaker 1: A great leftover when you think about it excites the soul. Oh,

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Speaker 1: whatever happens today that's waiting for me. Reheated, it will

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Speaker 1: taste even better than original cook or bake or whatever

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Speaker 1: you made it under. Jack gets to his first one,

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Speaker 1: his number three of leftovers, and that's where all falls apart,

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Speaker 1: because he wastes that spot with something I do not

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Speaker 1: respect as a meal or dish, soup.

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Speaker 4: You gotta understand, we make a great super home chicken noodles, vegetables.

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Speaker 4: It's very chunky, and all the broth overnight on each

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Speaker 4: of it sucks into all the crevices of the vegetables.

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Speaker 3: Right, are you getting excited with thought of some really? Yes? Yeah,

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Speaker 3: it's so runny.

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Speaker 1: Plus the other thing with that, you can't eat it

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Speaker 1: in front of the human. The mess and collateral damage

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Speaker 1: with soup.

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Speaker 4: Is messy and noisy.

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Speaker 3: It's like a dog eating a.

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Speaker 1: Bowl of pasta seeing another human you care about, you

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Speaker 1: know like that. It's so I'm asking us morning nine

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Speaker 1: four one four one oh four three soup? Do you

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Speaker 1: not respect to like me? Or is it one of

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Speaker 1: your favorite dishes? Like Jackie boy? Let's go to Mark.

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Speaker 5: Good morning, Mark, Good morning Christian Hey, sorry, Jack, but

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Speaker 5: I'm with Christian I do not respect soup at all.

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Speaker 5: If you're gonna have a meal, Heather, a meal. If

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Speaker 5: you're gonna have a drink, Heather, drink, you wouldn't chop

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Speaker 5: up a steak and put it in your glass of water?

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Speaker 5: Would you know?

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Speaker 3: You said this in two or three dammy lines. You've

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Speaker 3: finished him off better than me, Mike.

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Speaker 4: What's like your last kind of soup?

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Speaker 3: Your head?

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Speaker 5: Oh? Okay, so this is not a good example. But Beck,

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Speaker 5: in New Zealand, we've got this thing called boil up

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Speaker 5: and it's as bad as it sounds. What is it?

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Speaker 1: Oh?

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Speaker 5: So it's like pork bones, water, chris in potatoes and

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Speaker 5: sometimes some doughy dumplings, and it's just it's cooking by

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Speaker 5: a child.

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Speaker 3: Watercress. Just that's it. Water.

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Speaker 4: It's like someone put food on shuffles.

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Speaker 3: Chucks and grass in there, water cress and bones. Oh

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Speaker 3: you had me at bones, then you chug your water cress.

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Speaker 4: Mike, you just hit the wrong kind of soups.

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Speaker 3: I think.

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Speaker 5: Oh no, mate, I tell you what, Like the amount

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Speaker 5: of people in New Zealand they eat boil up is unbelievable.

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Speaker 5: And the first time I tried it. It put me

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Speaker 5: off soup forever.

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Speaker 3: You have to try this now, Mark, thank you very

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Speaker 3: much for como. You have a good day, you know what? Dale?

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Speaker 3: Good morning?

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Speaker 6: Yes, how are we?

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Speaker 3: I'm good to your soup defender?

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Speaker 6: Sorry mite, Oh, I've got Jack's back.

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Speaker 3: Here.

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Speaker 6: It's my grandmother's pea and ham soup. My friend gets

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Speaker 6: a multifested meal.

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Speaker 3: Yeah, what's in there? What's in there?

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Speaker 5: Love?

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Speaker 3: There's just a Swiss Army knife of soups.

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Speaker 6: It's a Swiss Army knife.

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Speaker 5: Yes.

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Speaker 6: Correct. If you got off as a soup, you put

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Speaker 6: in the fridge for the next day, it thickens, it

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Speaker 6: turns into a paste and put it on toast.

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Speaker 1: Here's the thing, right anytime I hear my nan used

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Speaker 1: to make this because they didn't have a lot of choice.

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Speaker 1: All they had was potatoes, and they threat of Hitler

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Speaker 1: taking over the world.

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Speaker 3: So they actually make it. Two, we've got more choice,

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Speaker 3: we know more. What's in the past? What is it actually?

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Speaker 3: What is the sort of ingredients of the soup?

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Speaker 6: Well, it's peas, and then it's got hand bones and

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Speaker 6: that type of thing, and it's also got carrots and

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Speaker 6: shallotts and that type of stuff.

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Speaker 4: But I love that you come into my defense.

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Speaker 3: But I cannot.

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Speaker 4: I cannot think of a paste a soup as a

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Speaker 4: paste on toast being a young man.

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Speaker 6: But the bonus, but the bonuses to reactivate it. All

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Speaker 6: you do is add water.

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Speaker 3: Oh no, no, that's your that's your name.

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Speaker 6: But you guys have you guys are too stuck up?

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Speaker 3: Yes, in this.

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Speaker 1: Regard, very stuck up. Doubt Sorry, mate, not on this one.

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Speaker 1: You've lost even the soup fat.

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Speaker 3: You lost.

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Speaker 1: What's worse his soup a suit paste with the condensed

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Speaker 1: version of it. Let's go from Dew to Andrew.

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Speaker 6: Good morning, good morning, and Christian, Jack, pat's how you go?

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Speaker 6: All going? We do not respect the soup.

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Speaker 3: I'm with you, Christian.

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Speaker 5: It is a nothing, nothing, nothing, not even meal.

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Speaker 4: But are you having a chunky soup with all the

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Speaker 4: stuff And the.

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Speaker 1: Reason why you're chunking it up is so almost makes

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Speaker 1: up to an actual meal.

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Speaker 5: Well, this is the other issue I think that Jack

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Speaker 5: has is that he has an unhealthy obsession with the

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Speaker 5: word chunky. Chunky kick cat. Yes, that's about chunky suit Jack.

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Speaker 3: It's a gateway to something chunkier. You're real worried.

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Speaker 5: I'm really worried about the boy.

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Speaker 3: I guess I do well here to have a chunky intervention.

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Speaker 1: Past that past.

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Speaker 5: A chunky soup essentially is like the old the old

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Speaker 5: stereotype of British boiling.

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Speaker 3: Yess Yes, and they came at.

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Speaker 6: The time of boiled meals are horrible.

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Speaker 3: Yes. Yeah.

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Speaker 4: We have soup every week and we love it. That's

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Speaker 4: all I can say.

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Speaker 1: Wow things Jack, he's packing up his bull nose. His

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Speaker 1: mum's called him in. I'm playing with those rough boys

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Speaker 1: are going to you.

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Speaker 3: This is the Christian O'Connell Show podcast.