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Speaker 1: You start.

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Speaker 2: That you do it. That's a fancy The moldy, bacteria

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Speaker 2: infested slab of meat fall off.

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Speaker 1: The results to much tends to give your die.

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Speaker 3: What's this called love TikTok tucker? This is where we

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Speaker 3: make food from TikTok and we eat it.

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Speaker 2: I saw this recipe during the week and Brendan doesn't

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Speaker 2: look good. We have a piece of wagou steak does

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Speaker 2: not look delicious.

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Speaker 3: That's a very marbled piece of meat.

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Speaker 2: What I'm going to do, I'm going to season it

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Speaker 2: so a little bit of salt.

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Speaker 3: Did you want me to explain marbling. Yes, that's when

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Speaker 3: there's a high fat content in the meat. Japanese.

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Speaker 4: Well, there might be Johnny dunboy listening to a good

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Speaker 4: chance of he is, and he doesn't know how what

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Speaker 4: meat has made. And they massage the cow. So what

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Speaker 4: they do is they get the cow and they massage it.

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Speaker 4: They just keep massaging it like I'm messaging as the.

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Speaker 2: Cow goes more to the left, more to the left.

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Speaker 3: Yes, and then off to the abbatoire for.

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Speaker 2: You, that's right, but happy because you're so relaxed. Yeah,

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Speaker 2: so we've got this beautiful piece of marbled steak.

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Speaker 3: How that's not cheap, I know, and this.

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Speaker 2: Is TikTok Tucker. Normally go for the cheap bunk.

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Speaker 3: Yeah, so how much would that be?

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Speaker 2: I don't know how much would that be? Eighty bucks?

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Speaker 2: I don't know what.

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Speaker 3: Eighty back not made of money.

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Speaker 2: So here we have this beautiful piece of steak, and

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Speaker 2: you must think TikTok Tucker normally isn't a straightforward is

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Speaker 2: just cooking a piece of steak. What we're going to do,

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Speaker 2: and this is what they do in restaurants, is you

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Speaker 2: don't just sear it and eat it. You put it

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Speaker 2: in fluid. In fluid, you put it in some liquid

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Speaker 2: in the oven.

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Speaker 4: Right, Okay, you have like a souv souv it, but

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Speaker 4: a souv is cooking in a plastic bag.

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Speaker 2: Yeah, well, well souv is just that's true. But what

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Speaker 2: we're going to do is just submerge it in some

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Speaker 2: fluid to cook it for forty minutes, olive oil, butter,

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Speaker 2: not that. This is what makes this TikTok Tucker. What

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Speaker 2: we're going to submerge it in is in the oven.

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Speaker 2: Right now, would you mind? We've only got a tea towel,

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Speaker 2: no oven, mit, so i'd like you to take it out.

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Speaker 2: It's going to be hard. I'll hold your microphone.

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Speaker 4: Okay, what does that mean?

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Speaker 3: What's this brown stuff?

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Speaker 2: It's chocolate? Why it's a huge saucepan of melted chocolate.

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Speaker 2: This is the recipe I saw. I'm intrigued now how

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Speaker 2: it goes. So we've got Wago steak and what are

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Speaker 2: you going to do? I'm going to put it submerge this.

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Speaker 2: Are you going to ruin the meat into a saucepan

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Speaker 2: of melted chocolate?

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Speaker 3: It looks like Augustus Glump when he goes into the

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Speaker 3: river of chocolate.

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Speaker 2: Well, what happens now is we put this in the

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Speaker 2: oven for how forty minutes? And then when it comes out,

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Speaker 2: we sear the steak and we eat it. It could

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Speaker 2: be interesting because in Mexico they have I think it's

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Speaker 2: probably a different kind of chocolate, but a lot of

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Speaker 2: their savory recipes involve chocolate. But I don't know what

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Speaker 2: Wago steak will be like. But the person who did

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Speaker 2: this on TikTok said it was great. So Brendan, I'll

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Speaker 2: hold your microphone. You're putting it back into the oven.

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Speaker 3: Did you keep the receipt?

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Speaker 2: This will take the meat back and say this was terrible.

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Speaker 2: So we have our beautiful steak seasoned.

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Speaker 3: Now do you want to set the timer?

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Speaker 2: Forty minutes? Please? Now? Sitting in the oven for forty

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Speaker 2: minutes in a big vat of chocolate.

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Speaker 3: I can't work this time.

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Speaker 2: This recipe, by the way, is called melting movement, and

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Speaker 2: you might have a movement after having ignor it.

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Speaker 3: Now time, it's not working.

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Speaker 2: Good for forty minutes. Set your clocks.

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Speaker 3: Sorry, what did you say set your cloth? You said

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Speaker 3: something else?

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Speaker 2: Of course I was thinking it. But what are we doing?

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Speaker 4: You know what they do with the d what they

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Speaker 4: do when they do it with the chips, you know,

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Speaker 4: the duck fat chips.

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Speaker 2: They cook them.

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Speaker 3: What do they call that? Pre boil them? No, they do.

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Speaker 3: They get the oil and then they cook it in

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Speaker 3: the dark. We're doing what they do. Does somebody know?

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Speaker 3: What is it? Convy? Con Thank you, Colin Fastenitch Convy.

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Speaker 2: Now, Brendan, it's been in the oven for forty minutes

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Speaker 2: and eighty degrees. I need you to take the saucepan

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Speaker 2: out of the oven. Please.

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Speaker 3: I can do that. Can you hold my microphone? Yeah?

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Speaker 3: Now hold the thing that I talked through.

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Speaker 2: Don't do it your bare hands.

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Speaker 3: I'm going to do with my bare hands. Feets of stream.

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Speaker 2: Don't deal with your feets either.

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Speaker 3: Don't feel my bum crack? Jonesy demanded out.

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Speaker 2: Oh wow, I heard some sweat, big sweat. Can you

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Speaker 2: push it further onto the thing?

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Speaker 3: Push? What this?

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Speaker 2: Can you put it on there?

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Speaker 3: Have you got a balm?

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Speaker 2: All right? So got here? This has been inside the

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Speaker 2: cooking chocolate, the vat of it. I need this. You've

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Speaker 2: put it on the rock? Can you put it there?

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Speaker 2: Because I need to do things on this side?

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Speaker 3: What are you going to do?

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Speaker 2: I'm taking the meat out?

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Speaker 3: What do you want to put this on that?

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Speaker 2: What's wrong with you? Why would you grab that with

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Speaker 2: your bare hands? Well, what we're doing was I'm just

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Speaker 2: trying to move the saucepan somehow so that that's on there.

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Speaker 2: Does it matter?

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Speaker 3: That's what I'm going to do.

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Speaker 2: I'm taking look at this, I'm taking the meat out

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Speaker 2: of the chocolate. I'm putting it onto our chopping board.

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Speaker 3: It doesn't look advertising, it's.

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Speaker 2: Not completely finished yet. What I do now? This is

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Speaker 2: what the recipe? Did you scrape the chocolate off this

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Speaker 2: beautiful piece of wagu. I'm taking the chocolate off there

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Speaker 2: and the chocolate off here. And what I do now

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Speaker 2: is I re season it salt and pepper. Okay, that's

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Speaker 2: been resalted.

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Speaker 3: You're doing both sides.

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Speaker 2: Yes, Brenda, and I'll do both sides.

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Speaker 3: Don't get terse I'm just saying just because.

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Speaker 2: Your hands are burning. And what I'm going to do

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Speaker 2: then is to put this into a saucepan and flash

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Speaker 2: fry it one minute each side.

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Speaker 3: Are you gonna put some oil on that?

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Speaker 2: No, you don't put oil on it one minute. You're

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Speaker 2: counting one minute each side. Crawl it's something on fire,

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Speaker 2: it's your skin.

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Speaker 3: It's just me.

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Speaker 2: Okay, we're giving this a minute. There's still chocolate on it.

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Speaker 2: I've scraped the chocolate off, but it should have seeped

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Speaker 2: through into it. Is the plan. I'm assuming what we

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Speaker 2: do with all this leftover chocolate I don't know, a minute.

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Speaker 3: And send it down to Barnsy. I think you'd appreciate it.

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Speaker 2: Well, we turn it over. Now, wait a bit longer.

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Speaker 3: No, that hasn't been a minute on board.

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Speaker 2: Okay, what do you reckon?

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Speaker 3: We'll turn it over.

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Speaker 2: Then turn it over.

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Speaker 3: Oh, you've got a bit of you've got a bit

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Speaker 3: of sere on that.

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Speaker 2: What's going to happen. Now we are going to rest

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Speaker 2: this steak, and when we return, you and I will

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Speaker 2: be eating the melting movement.

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Speaker 3: I'm excited.

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Speaker 2: I think a Belle movement.

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Speaker 3: Okay, well, let's get back to the studio, Batman.

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Speaker 2: This is a recipe I saw during the week. You

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Speaker 2: get a really beautiful piece of wagu steak, season it

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Speaker 2: salt and pepper. Then you submerge it in a saucepan

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Speaker 2: of melted chocolate. You don't just sort of pat it in.

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Speaker 2: You submerge it right in. You put that in the

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Speaker 2: oven for forty minutes at eighty degree.

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Speaker 3: You survey it. No, it's CONFI it confee it.

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Speaker 2: Then what we've done Now we've removed the steak from

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Speaker 2: the chocolate. Brendan got some burns by thinking he could

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Speaker 2: lift a hot saucepan out without any kind of hand protection.

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Speaker 3: I thought I was back at triple and when we're

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Speaker 3: doing feats of strength.

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Speaker 2: Well, what we've done. Then we've scraped the chocolate off

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Speaker 2: the steak, and I've seared it for a minute each side,

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Speaker 2: and we've let it rest. Now comes a time where

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Speaker 2: we are going to taste it. It looks good, does

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Speaker 2: look good, and it smells.

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Speaker 3: Like smells like chocolate.

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Speaker 2: It smells like sort of bacon in maple syrup kind

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Speaker 2: of thing. Let's slice some up.

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Speaker 3: Digital Jenner's in the studio. Just zoom in on that

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Speaker 3: piece of meat.

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Speaker 2: Well, it looks good.

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Speaker 3: I have a name.

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Speaker 2: Okay, here's a piece, got a bit of gristle there,

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Speaker 2: there's one piece you that over to Ryan gristly man.

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Speaker 3: Are you still on your little vegan diet mate?

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Speaker 2: No, okay, Brendan, here's one for you're going to you

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Speaker 2: take that please?

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Speaker 3: Okay, Well, it looks it looks.

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Speaker 2: Very looks delicious. It does look delicious.

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Speaker 3: Okay.

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Speaker 2: On the count of three, one, two, Rhyme's already eating.

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Speaker 3: Starving.

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Speaker 2: The meat is delicious, but it tastes like it's it

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Speaker 2: is delicious. Chocolate. Help it.

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Speaker 3: No, the chocolate doesn't.

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Speaker 2: It's like you're having your main meal and you desert

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Speaker 2: at the same time. A block of dairy milk chocolate

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Speaker 2: after you've had your monk.

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Speaker 3: Well, I'm a busy man. So that wraps up everything

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Speaker 3: at once.

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Speaker 2: Yeah, and maybe we could squeeze some toothpaste onto it.

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Speaker 2: You're ready for bed. You don't like it, Ryan?

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Speaker 3: Do you guys cook it properly? It is very soft,

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Speaker 3: it's supposed to be.

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Speaker 2: It's supposed to be.

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Speaker 3: It's not that muck you get at home.

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Speaker 2: It is delicious, but when you first put it in

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Speaker 2: your mouth there's a taste of chocolate, which isn't unpleasant,

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Speaker 2: but it is unnecessary.

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Speaker 3: I think it's a waste of time. Why would you bother?

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Speaker 3: Don't ruin perfectly good meat or chocolate.

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Speaker 2: Having said that, it is deliciously soft. So cooking it

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Speaker 2: in liquid beforehand is a very good technique, very but

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Speaker 2: maybe don't do make.

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Speaker 3: It chocolate confeet everything. That's the him. So what do

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Speaker 3: you giving a thumbs up?

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Speaker 2: I give melting movement two out of eight. Okay, it's

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Speaker 2: a weird scoring system. How about you now? Maybe three

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Speaker 2: out of it? Give it three out of eight?

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Speaker 3: Do you give three thumbs out of eight?

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Speaker 2: What do you give it?

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Speaker 3: I'm giving it six thumbs out? Are you?

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Speaker 2: And how about you? Ryan?

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Speaker 3: I can't two thumbs.

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Speaker 1: Starting?

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Speaker 2: What you do with that? You do it? That's a fancy.

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Speaker 2: The moldy, bacteria infested slab of meat.

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Speaker 1: Fall off the gets results too much tends to give

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Speaker 1: your Put it this way, it's not worth doing.

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Speaker 2: No, it's not worth doing it, not worth worth wasting

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Speaker 2: a beautiful wagu