WEBVTT - MINI: Food Freak

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<v Speaker 1>Quest.

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<v Speaker 2>Yeah, welcome friends to the Christian o'connells show podcast.

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<v Speaker 1>Jack saw somebody do something. It's still actually boiling on

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<v Speaker 1>this by the way, I saw a messing with shoe

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<v Speaker 1>Yesterday's still going on about it. Jack saw something with

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<v Speaker 1>his very own eyes, and it is why we now

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<v Speaker 1>do this thing called food freaks. What did you see

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<v Speaker 1>A good friend of ours is a lovely guy shodoo

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<v Speaker 1>last week?

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<v Speaker 3>Yeah, I maintain that he put chewing in his mouth

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<v Speaker 3>or a mint and then ordered a coffee, and while

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<v Speaker 3>he was chewing the mint, he was drinking a coffee,

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<v Speaker 3>making a disgusting minty coffee taste. He's actually asked the

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<v Speaker 3>cafe if they have security footage of the morning in

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<v Speaker 3>her hope of clearing his name.

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<v Speaker 1>Anyway, we want to know, are you a food freak?

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<v Speaker 1>What is this strange or unusual thing you do with food?

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<v Speaker 1>Never a food freak, food freak?

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<v Speaker 3>Bad food is freak air.

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<v Speaker 4>I had a brother in law who always caught spatter

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<v Speaker 4>on the top of his leak pie.

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<v Speaker 5>I rapped the top of the red frog on my

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<v Speaker 5>top lips to work with a bike who would take

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<v Speaker 5>he would really fill the chicken with chocolate. Big it's the.

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<v Speaker 1>Love going on their rio lot going on there. Rick James,

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<v Speaker 1>all right, No. Four one four four three food freaks, Chris,

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<v Speaker 1>I eat sandwiches from the outside in. Eat that circumference first,

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<v Speaker 1>and get rid of that lame crust of nibbling around

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<v Speaker 1>the edges. Alex Donnelly. I turn the fork upside down

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<v Speaker 1>in my mouth. When it's deep enough for the food

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<v Speaker 1>not to spill on my lap, I turn it upside down,

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<v Speaker 1>back rotate. I don't know why I do this.

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<v Speaker 3>I don't really understand.

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<v Speaker 1>So if he's turning the fork upside down, what's the

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<v Speaker 1>right well, you know everyone knows how the right web

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<v Speaker 1>the fork. It's like a shop, it isn't it. The

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<v Speaker 1>food sits on top.

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<v Speaker 3>I thought it was more polite to put it down, Yeah,

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<v Speaker 3>because I thought we were meant to poke the food,

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<v Speaker 3>keep it down, and then put it in your mouth.

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<v Speaker 1>I didn't know that, Kirsty Christian. When ain't can nuggets,

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<v Speaker 1>I like to bite around the edges and then peeed

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<v Speaker 1>off the skin. Oh, I eat the skin then the chicken. Okay,

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<v Speaker 1>Annibal Lecter.

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<v Speaker 3>We're not meant to see what's in the chicken.

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<v Speaker 1>Just pop it in and hope for the best nine

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<v Speaker 1>four one four one o four three. Good morning, Christine,

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<v Speaker 1>Good morning guys.

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<v Speaker 6>I am a food freak. I buy chicken twisties and

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<v Speaker 6>open them up and lay them out overnight so that

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<v Speaker 6>and eat them the next day when they're stale.

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<v Speaker 1>I love this, Christine, I love them so much.

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<v Speaker 3>Lay them out as well, not even wore the mountain

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<v Speaker 3>makes it sound like you do it by chip.

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<v Speaker 1>Yeah, they are. They arranged or just laid out flat.

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<v Speaker 6>They've got to be flat because if there's any covered

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<v Speaker 6>or not flat, they'll still be crispy and fresh the

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<v Speaker 6>next day, which is no good.

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<v Speaker 1>How did you chance upon this that they taste better

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<v Speaker 1>slightly stale when they've been Darrow say, oxidized.

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<v Speaker 6>I'm not really sure. I would imagine there were some

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<v Speaker 6>left out overnight after some sort of an occasion, and.

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<v Speaker 1>I just one occasion that would have been when there

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<v Speaker 1>were twisties that, oh, ambassador, you're spoiling us with these

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<v Speaker 1>twisties here.

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<v Speaker 3>So you can never really eat on impulse then, because

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<v Speaker 3>that's what I love about a bag of chips is

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<v Speaker 3>like go to the cabin. You have to plan ahead

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<v Speaker 3>twenty four hours.

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<v Speaker 6>Occasionally, some sneak in when I'm laying them out, but

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<v Speaker 6>it's not worth it. They're much better sale.

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<v Speaker 1>But some foods are better slightly stale. Like you can

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<v Speaker 1>leave pizza overnight. You ever done that where you didn't

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<v Speaker 1>even close the lid and you see in the morning,

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<v Speaker 1>I just eat that pizza.

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<v Speaker 3>What in the fridge or on the counter?

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<v Speaker 4>Now?

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<v Speaker 1>On the counter? Oh yeah, yeah, yeah? Well by me

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<v Speaker 1>like a one record, Christine, I like this one. You

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<v Speaker 1>know what, I'm going to try it over the weekend.

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<v Speaker 1>I get those twistings out, lay them overnight and see

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<v Speaker 1>what they're like, slightly oxidized. I'm going to try it, Christine, beautiful.

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<v Speaker 6>You won't regret it.

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<v Speaker 1>You know.

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<v Speaker 2>This is the Christian O'Connell show podcast.

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<v Speaker 1>Marcus Christian, I love eating in the shower. I've never

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<v Speaker 1>heard of this. There is something so peaceful about eating

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<v Speaker 1>in a locked room, but the sound of water flowing.

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<v Speaker 1>I just sit on the shower floor and eat whatever

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<v Speaker 1>I'm having. You should try it.

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<v Speaker 3>It begs the question is it getting all soggy?

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<v Speaker 1>That's what you're gonna get it wet, Christian. My dad's

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<v Speaker 1>lettuce and apricot jams sandwiches. Glenn get him to a doctor.

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<v Speaker 1>That is disgusting. My husbands to work with a bloat

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<v Speaker 1>that would eat cold soup straight out the can with

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<v Speaker 1>a spoon. No gold soup, No, no, no, there's a

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<v Speaker 1>reason why soup has to be eaten up show, and

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<v Speaker 1>that is that's a disgusting Dan. Good morning, going, I'm

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<v Speaker 1>good Dan, Happy Friday? And are you a food freak?

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<v Speaker 4>Down a freak?

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<v Speaker 7>It's it's bitter sweat for it is ill.

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<v Speaker 6>Put sugar in my chips.

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<v Speaker 3>Sugar sweet and savor each Yeah, wouldn't we really pair

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<v Speaker 3>those two together?

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<v Speaker 7>Yeah, chocolate and hot chips.

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<v Speaker 3>Some people fry Mars bars, don't they.

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<v Speaker 1>Fish and chips? Oh, I've tried a deep fried Mars bar.

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<v Speaker 1>Is actually they do it in scott and they've got

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<v Speaker 1>it fruit. But it is actually it's it's nice. But

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<v Speaker 1>you only have that about midnight or on the morning.

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<v Speaker 1>It's not sort of thing you have sober Dan, thank

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<v Speaker 1>you very much for cool. Might have a nice weekend. Samantha,

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<v Speaker 1>good morning.

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<v Speaker 4>Hi, Christian, I need to report my stepfather for loving

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<v Speaker 4>ham and Smith potato crisps in a sandwich.

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<v Speaker 6>It's got to be saltan wing though.

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<v Speaker 1>That's a lot of sharp taste in there isn't those

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<v Speaker 1>the tanginess of the salt and vina crisp with the

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<v Speaker 1>with the ham.

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<v Speaker 4>Yeah, I have no idea why I try it. I'm like, no,

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<v Speaker 4>I think.

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<v Speaker 1>That that could be okay.

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<v Speaker 3>I can had chip. I can imagine it chips to

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<v Speaker 3>tacos and you can imagine.

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<v Speaker 4>But it's different like that, like cheap, like it's God,

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<v Speaker 4>that's kind of just playing with the salt in with

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<v Speaker 4>the hair.

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<v Speaker 1>All right, Samantha, thank you very much for pouring your stepfather.

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<v Speaker 1>Have a nice you can mate. Let's squeeze brets in

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<v Speaker 1>before we go to the news. Good morning, Brett. I'm

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<v Speaker 1>good Brett, And uh are you a food free What

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<v Speaker 1>do you do? Brett?

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<v Speaker 7>Mind the food combination and don't knock it too try

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<v Speaker 7>it all right? So basically, take a cheese vision like sandwich,

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<v Speaker 7>take a bite of the I'm sorry starting it. I

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<v Speaker 7>take a frodo frog, I buy I buy that, get

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<v Speaker 7>all that going through it a belt, and then I

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<v Speaker 7>take a bit of the cheese vegeon like sandwich, and

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<v Speaker 7>then I chase it down with a glassic coke and

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<v Speaker 7>it goes down.

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<v Speaker 1>I love this.

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<v Speaker 3>The three stages scary that we almost had it in

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<v Speaker 3>the wrong order.

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<v Speaker 1>I know, I know, you could have ruined trifactor and

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<v Speaker 1>having us.

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<v Speaker 7>I prefer that than having the stake of the rest

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<v Speaker 7>rubber combination of steady.

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<v Speaker 1>Answer, Brett, that is mazing. So if people want to

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<v Speaker 1>try this over the weekend, the three steps on get

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<v Speaker 1>them in. Please get them in the right order. Step one,

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<v Speaker 1>step two, choose, Step three you wash it down with

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<v Speaker 1>a chaser off Coca cola. This is great. I actually

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<v Speaker 1>want to try this, surely though. It's not just some

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<v Speaker 1>crazy mess in your mouth of like flavors and oh no, you.

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<v Speaker 7>Swallow threw the chocolate and then you get the fly

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<v Speaker 7>of chocolate left in your mouth and so you swallowed that.

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<v Speaker 7>But then you have to choose the right sandwich and

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<v Speaker 7>then wear it all taste by the time you finished

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<v Speaker 7>drinking the coke.

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<v Speaker 8>Its magic.

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<v Speaker 7>About ten.

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<v Speaker 1>This is great, Brett. Thank you very much. You calm

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<v Speaker 1>have a nice weekend.

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<v Speaker 2>This is the Christian O'Connell show podcast.

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<v Speaker 4>I had a brother in law who always needs to

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<v Speaker 4>put butter on the top of his neat pie.

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<v Speaker 5>Rather the top of red frog on my public I

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<v Speaker 5>used to work with a boat who would take a boy,

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<v Speaker 5>he would fill the chicken with chocolate. Big it's.

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<v Speaker 1>All right. No, four one four one o four three?

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<v Speaker 1>Are you a food freak? Christina? Goodbye, Christina, what do

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<v Speaker 1>you do? Hello there, Christina?

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<v Speaker 8>Hello, Yes, on the food freak. I have sushi with

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<v Speaker 8>tomato sauce.

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<v Speaker 1>That is not all right. It's not all right. The

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<v Speaker 1>thing about sushi is why people choose to have It's

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<v Speaker 1>the delicacy. It's the soy sauce, subtle flavors, disgusting. Right now,

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<v Speaker 1>the world is shaking its head at that, Christina.

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<v Speaker 8>The devil's judis and its up there with coriander.

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<v Speaker 1>Well, a green coriander. That is disgusting. But soy sauce

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<v Speaker 1>is a great sauce. It's on the mount rushmal sauces.

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<v Speaker 4>No, it's disgusting.

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<v Speaker 8>When you have the sushi with the tomato sauce. She

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<v Speaker 8>dips it in like you know, you're dipping a chip

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<v Speaker 8>in sauce.

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<v Speaker 1>We know what it's meant for. It's not meant for sushi.

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<v Speaker 6>It is people.

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<v Speaker 8>How do you know these things? People invent everything.

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<v Speaker 4>You don't know it until you try.

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<v Speaker 1>It, Christina. It's the behavior. It's the behavior a crazy

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<v Speaker 1>person or a small child. It's not becoming of an adult.

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<v Speaker 1>Soy sauce is a beautiful If it meets sushi, they

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<v Speaker 1>belong together, like Lennon and McCartney.

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<v Speaker 3>No, the only problem I have with soy sauce is

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<v Speaker 3>it comes in two small packets.

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<v Speaker 8>If you have sushly, if you have the tomato sauce.

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<v Speaker 8>When you have it with it, because there's already the

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<v Speaker 8>keeping mainais in it, it goes like a sea cocktail sce.

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<v Speaker 8>It works.

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<v Speaker 1>There's no subtlety with this. That that thick, gloopy ketchup,

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<v Speaker 1>which is great in its right context, is great.

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<v Speaker 8>Beare mother. I'm saying, just dip the dip the chip

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<v Speaker 8>in there.

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<v Speaker 1>What is the reaction around other think of the other people.

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<v Speaker 1>What is the reaction another people when you're doing this?

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<v Speaker 8>Well, when I worked in the kitchen, the chef saw me,

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<v Speaker 8>one of the other chefs, and he's like, get the fu.

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<v Speaker 1>Doesn't sound like a chef, Christina, Christina, this is the

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<v Speaker 1>most outrageous one we've had. But thank you very much

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<v Speaker 1>for giving us a call. Christina. Have a nice weekend. Welcome,

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<v Speaker 1>thank you.

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<v Speaker 9>Have a good day.

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<v Speaker 1>It's good. We're going to go come to some going

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<v Speaker 1>to agreement at the end. Erin, good morning, morning, good morning,

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<v Speaker 1>Erin Eron, do you what do you think you are?

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<v Speaker 1>Food freak? What do you do?

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<v Speaker 9>My sister and I are absolute food freaks. We used

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<v Speaker 9>to have a thing that we named a three sauce

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<v Speaker 9>sanmich It was tomato sauce, barbac sauce, and chili sauce,

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<v Speaker 9>all mixed together on a fresh baker's the light piece

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<v Speaker 9>of white bread for lunch from Caya twelve.

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<v Speaker 1>This sounds amazing. That's not free because at all. That's

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<v Speaker 1>actually genius.

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<v Speaker 3>Oh you're not getting a lot of nutrients from this.

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<v Speaker 1>Doesn't matter, doesn't matter. That is awesome, that's that's see.

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<v Speaker 1>This sounds lovely to me. All those different sauces walking together.

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<v Speaker 4>I'm not quite sure if it sounds lovely.

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<v Speaker 9>It's quite disgusting, but.

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<v Speaker 1>It's you put them all together, so it's ketchup brown

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<v Speaker 1>sauce and what's the other one.

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<v Speaker 9>Sweet chili sauce.

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<v Speaker 1>Well, yeah, that's great. I'm trying that this weekend. Thank you,

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<v Speaker 1>thank you, thank you you and your sister, your food

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<v Speaker 1>scientists out there forting new ground for us. All right,

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<v Speaker 1>have a lovely week hered and Eron, Thank you, thanks recording.

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<v Speaker 1>Let's get one last one in Jody. Hello, Jody, good morning,

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<v Speaker 1>And are you a food freak?

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<v Speaker 4>Yes, I am a food freak.

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<v Speaker 6>I love to dip my cheesels in vinegar.

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<v Speaker 1>That's so sour, isn't it the cheese vinegar?

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<v Speaker 3>What does the vinegar do to the cheesel.

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<v Speaker 7>Ruin it diesels?

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<v Speaker 4>No, it doesn't. You can't live them too long or

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<v Speaker 4>they get soggy, which is yucky.

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<v Speaker 6>So you have to dip.

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<v Speaker 4>Them and it gives it a tangy, cheesy, yummy flavor.

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<v Speaker 4>And I've been eating these for over forty years.

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<v Speaker 1>I tried and tested.

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<v Speaker 3>Dish vinegar. The cheesels out.

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<v Speaker 8>Like a little bowl of vinegar.

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<v Speaker 4>I dip them in and sometimes I put them on

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<v Speaker 4>my fingers and I just eat them.

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<v Speaker 3>Doesn't matter if it's cheese twisties or you know, like the.

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<v Speaker 7>Original no chicken, No, just cheesel, the original.

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<v Speaker 4>Yeah, just originally a little bowl.

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<v Speaker 6>It has to be white vinegar.

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<v Speaker 7>Can't be any other vinegar for sure.

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<v Speaker 1>All right, Jodi, thank you very much, and cool a brighter.

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<v Speaker 2>Now you're listening to the Question of Carl's Show podcast