WEBVTT - MINI: Dad Dishes

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<v Speaker 1>Welcome to the Christian No Can Show podcast.

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<v Speaker 2>Yesterday I had four for the kids. I made for

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<v Speaker 2>tea last night, right, a good classic bangers and mash.

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<v Speaker 3>Oh, we had bangers and mash too last night.

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<v Speaker 4>Do you love a nice midweek bangers and mashes? A tree,

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<v Speaker 4>isn't it? Do you do gravy with it? Oh?

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<v Speaker 3>Yes, an onion gravy?

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<v Speaker 4>Yeah?

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<v Speaker 2>Yeah, I fried some onions as well, and I tried

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<v Speaker 2>a new mash recipe yesterday as well that had cheese, milk, garlic,

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<v Speaker 2>and not just garlic. Once you start national, but as

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<v Speaker 2>you're boiling the potatoes, Patsy, you put a spoonful of

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<v Speaker 2>garlic in there as well, with the potatoes there to

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<v Speaker 2>start the garlic process.

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<v Speaker 3>What have you got vampires over that side of town?

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<v Speaker 2>Yeah, we have bayside and some finey chopped spring onions.

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<v Speaker 5>This this is the mash that I needed as a kid,

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<v Speaker 5>because we had bangers and mash every night. My mom

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<v Speaker 5>wasn't home because there was dad's only meal that he

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<v Speaker 5>could do.

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<v Speaker 4>Yeah, man, just what is it about the old school dad?

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<v Speaker 2>He only had one thing, a terrible spaghetti boling knase,

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<v Speaker 2>which shouldn't even be possible. But he put peas in

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<v Speaker 2>it for some reason. I never want out to this day,

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<v Speaker 2>I mean all over Italy, you know. Now, then you

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<v Speaker 2>put peas in this?

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<v Speaker 5>Well, my dad didn't put anything in the mash it.

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<v Speaker 5>It was just like shrunched up potatoes.

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<v Speaker 4>Suicide. It's so dry. It's something they get in prison

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<v Speaker 4>in movies, is it.

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<v Speaker 5>We had a couple of years where mum was working

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<v Speaker 5>late every night and for every night we had pangs

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<v Speaker 5>the match.

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<v Speaker 4>You know, it's the same thing.

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<v Speaker 2>The only time my dad ever could I think he

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<v Speaker 2>must have good I'm not making this up right. Three

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<v Speaker 2>to five times in my childhood, right was when mum

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<v Speaker 2>was working late, and when I used to dread when

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<v Speaker 2>Mum went, oh, i'll be home later on, like oh god,

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<v Speaker 2>the old man's spag bowl, the flipping peas.

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<v Speaker 4>Why is he put peas in there? I reckon.

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<v Speaker 2>We could make a cookbook, a very slim cookbook of

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<v Speaker 2>your dad's one dish, one meal corn in now? Was

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<v Speaker 2>this you grown up? Wherever mum weren't late, your dad

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<v Speaker 2>would have to step up to the to the stove

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<v Speaker 2>and make.

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<v Speaker 4>His one dish he could do.

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<v Speaker 2>It's always something very basic, I guess, like bang as

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<v Speaker 2>a mash or spag bowl. If that was your day,

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<v Speaker 2>give us a call. What was his one meal that

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<v Speaker 2>he could pull off?

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<v Speaker 1>The Christian Connell Show podcast.

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<v Speaker 5>Jack, Your dad's one dish was very basic, bangers and mash,

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<v Speaker 5>No flavor in the mashed potatoes.

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<v Speaker 6>You're allowed to have tomato sauce on the sausages.

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<v Speaker 4>And that was it. Gravy loss, gravulous, so just dry.

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<v Speaker 4>For me, it was spaghetti bolognese. But wait with that

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<v Speaker 4>in peace. Yeah, no, it's not an English thing.

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<v Speaker 2>That Isn't it some kind of delicacy where we just

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<v Speaker 2>poured peas in a spank bolt. Nope, just my dad.

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<v Speaker 2>So this morning, what's this you growing up? What was

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<v Speaker 2>your dad's go to dish?

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<v Speaker 4>Damien?

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<v Speaker 7>Good morning morning, here are you going?

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<v Speaker 4>I'm good, Damien? So what was your dad's dish?

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<v Speaker 7>My dad used to do this horrible, horrible stew where

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<v Speaker 7>he would just cut up vegetables, so carrot, he's the tight.

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<v Speaker 7>I trail a bit of hunging in there for five

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<v Speaker 7>and then get the worst beef stew beef you could get.

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<v Speaker 4>It's got chum, that cheap crap you get.

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<v Speaker 6>The butcher was saving it to throw away. To the dogs,

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<v Speaker 6>and your dad goes.

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<v Speaker 2>Just basically the cow's eyes and eyebrows and his bum hoole.

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<v Speaker 8>Past its use by day. Used to throw it in

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<v Speaker 8>the pot and just undercook it.

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<v Speaker 4>So when I met the veggies, they're all that really

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<v Speaker 4>big chunk. They're not die so they're all lumpy, are they?

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<v Speaker 4>No care?

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<v Speaker 6>Cut in half?

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<v Speaker 4>That's it your onion. Your stomach can digest this.

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<v Speaker 8>So it was just it was boiled water and just

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<v Speaker 8>came out of the veggie, and then they put it

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<v Speaker 8>in a bowl and he'd serve it up to and

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<v Speaker 8>enjoy this.

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<v Speaker 4>From some sort of kens in workhouse.

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<v Speaker 8>You sit there and you're like, holy hell, how are

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<v Speaker 8>we going to get take away without the old man

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<v Speaker 8>knowing time you went to be hungry.

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<v Speaker 4>Of course you wouldn't eat that watery broth.

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<v Speaker 8>Yeah, wait for the old man, the fall slaves and

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<v Speaker 8>the cast and then just preach, uh we got through it.

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<v Speaker 2>Yes, well done, you're a survivor. D beautifully told Jim

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<v Speaker 2>when we send your price, Thanks for calling mate.

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<v Speaker 4>That was brilliant.

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<v Speaker 8>Thanks well.

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<v Speaker 1>Christian Connell's show podcast.

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<v Speaker 2>Dads didn't really actually, when I'm honest, now, my dad

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<v Speaker 2>didn't do a huge. You know, he worked very hard,

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<v Speaker 2>but minimalist in turns of almost like a zen light

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<v Speaker 2>budden turns of what he actually did to be involved

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<v Speaker 2>in the running of the house. Now I'm the other

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<v Speaker 2>solar work and actually say he did soddle. Basically, I

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<v Speaker 2>keep saying you had it easy, you had it He

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<v Speaker 2>was probably the prime time to be a dad in

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<v Speaker 2>the seventies and eighties, where my mom would go, I'd

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<v Speaker 2>heard him come home from work, Dad, don't disturb your

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<v Speaker 2>dad for an hour.

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<v Speaker 4>We weren't allowed to bother him for the first hour.

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<v Speaker 2>The moment I get in from this so called job,

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<v Speaker 2>it's on this problem.

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<v Speaker 4>My wife is leaving the houses. I'm just pulling up

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<v Speaker 4>to the house. Is like, see how the cut of

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<v Speaker 4>hours you do with them? Don't know we're asking you.

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<v Speaker 2>Also, like growing up when dad had to cook, did

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<v Speaker 2>you just have that one go to dish that he

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<v Speaker 2>could barely pull off?

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<v Speaker 4>We want to know what was it? Nine four one

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<v Speaker 4>four one o four three? What this would be the

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<v Speaker 4>world's worst cookoo? Wouldn't it red time? Nine seconds?

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<v Speaker 2>Do not finally chop the vegetables and chop some of them,

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<v Speaker 2>just chuck them in that pan?

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<v Speaker 4>Let's go to uh to.

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<v Speaker 2>Me good morning in Christian he matte, I'm good, buddy,

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<v Speaker 2>dance to call the show. What was your dad's one dish?

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<v Speaker 9>Ah? So his dish was a specialty called garch and

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<v Speaker 9>it was so nice. No, it's it's terrible. My sister

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<v Speaker 9>and I happily named it, and they would bothally go

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<v Speaker 9>to the fridge and pull out whatever was going off,

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<v Speaker 9>had mold on it. Think would just be scraped off,

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<v Speaker 9>chopped up roughly and chucked into a pen. Had a

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<v Speaker 9>splash of soy sauce, and that was dinner.

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<v Speaker 6>I'm actually guilty of that.

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<v Speaker 5>Anytime I'm worried that my dishes are good soy sauces.

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<v Speaker 2>It's just a smoke screen for a whole load of food crimes,

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<v Speaker 2>isn't it. You really say, Jamiel, have a good ram

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<v Speaker 2>so then chuck half a bottle of soy sauce on it,

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<v Speaker 2>just mulch it in.

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<v Speaker 4>They don't know you screwed it up earlier.

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<v Speaker 1>It was terrible.

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<v Speaker 9>The only way that we could fix it was by

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<v Speaker 9>getting half a block of cheese and grating it. Trying

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<v Speaker 9>to get something tasty out of it.

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<v Speaker 8>Is terrible.

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<v Speaker 2>That's great, Toby, thank you very much, you killed mate.

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<v Speaker 2>Take care thanks, Kate, good morning, Hello Kate. Tell us

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<v Speaker 2>about d First of all, what was that's name or.

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<v Speaker 8>Is that name dead?

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<v Speaker 10>Name's David.

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<v Speaker 4>What did David do is his dish?

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<v Speaker 11>Well, he had a specialty where he just get a

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<v Speaker 11>pressure cooker and chop up potato, pumpkin, carrot and put

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<v Speaker 11>peas in and.

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<v Speaker 4>The old piece.

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<v Speaker 11>You know it's the most Yeah, always pea.

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<v Speaker 4>Cheap and easy. You can't screw up peace.

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<v Speaker 2>So anyway, you're back to the pressure cooker pumping from

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<v Speaker 2>loads of leftover ones going cheap after Halloween.

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<v Speaker 10>No, he just you know, he'd have all these ingredients

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<v Speaker 10>in the fridge or around place in the pantry and

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<v Speaker 10>he just chopped them all up and that was it,

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<v Speaker 10>just put in the pressure cooker for about ten minutes.

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<v Speaker 10>And it was called yuck because of the side effects

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<v Speaker 10>because we were all flatcherlant afterwards.

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<v Speaker 2>I'm not supposed to say that we've got yug and

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<v Speaker 2>got so basically all you had was just a load

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<v Speaker 2>of sort of vegetables.

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<v Speaker 9>That's right.

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<v Speaker 4>It's not when you go to a health farm, you

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<v Speaker 4>horible juicing. Even they put it in a blender.

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<v Speaker 2>Yours is blended, fairly digested food.

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<v Speaker 4>No wonder you want flats.

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<v Speaker 2>You're story breaking down that pumpkin now, all these years later,

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<v Speaker 2>all right, flatching Kate Love, We did hear from you.

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<v Speaker 2>Thanks you, Carl, take care that squeee one last Onrning

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<v Speaker 2>who we got here, morgany, good morning, happy birthday, Thank

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<v Speaker 2>you very much, Morgan Morgan. What was your dad's one dish.

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<v Speaker 12>Well, Christian dad's dreadful dish? I would call it was

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<v Speaker 12>lambs for a liver with mashed potatoes. However, it was

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<v Speaker 12>too lazy to pill the potatoes, so that would be

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<v Speaker 12>mixed up in with the match.

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<v Speaker 4>I did that yesterday. I could bother. I thought, these

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<v Speaker 4>are tiny, these skins? Are they? Sure is a bit

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<v Speaker 4>more crunch for these kids.

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<v Speaker 6>What about those nuvitial things that you know, you get

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<v Speaker 6>to know.

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<v Speaker 4>I just mashed it all up and just hope that

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<v Speaker 4>then put sauce to cover.

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<v Speaker 12>So he would put the gravy on top. We'll try

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<v Speaker 12>and hide the flavor. But the gravy was home brands,

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<v Speaker 12>no magic gravy in airhouse, and it tasted life. It

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<v Speaker 12>wasn't mixed properly. So you eating my gravy pear.

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<v Speaker 4>Oh god, do you.

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<v Speaker 2>Remember that it was like flour and like lumpy and not.

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<v Speaker 2>It has to be really warm, doesn't it. Gravies, we'll

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<v Speaker 2>be like Luke tepid.

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<v Speaker 12>Yeah, eat Lance Horizon. Find out it is. Then you're

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<v Speaker 12>eating that gritty tick.

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<v Speaker 2>Too many textures going on, there are there a lot

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<v Speaker 2>of chewing going on.

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<v Speaker 4>Too much chewing.

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<v Speaker 12>It's traumatizing. As soon as you mentioned mashed potato on

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<v Speaker 12>the radio.

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<v Speaker 4>I triggered you this morning and I'm really sorry. Morgan.

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<v Speaker 4>All right, thanks you cool mate, take care, go ahead back.

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<v Speaker 1>This is the Christian O'Connell Show podcast