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Speaker 1: What you do with that, You do it. That's a

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Speaker 1: fancy The moldy, bacteria infested slab of meat fall off.

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Speaker 2: The fall too much tends to give your TikTok taker.

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Speaker 2: We make food from TikTok and eat it. Last week's

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Speaker 2: homemade microwave pizza, you liked it. I was shocked.

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Speaker 1: Pieces of bread that you smear mayonnaise on, tomato, sauce,

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Speaker 1: cheese and put those into the microwave.

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Speaker 2: I thought it was all right.

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Speaker 1: It did sound TikTok. Impress your Italian friends. I don't

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Speaker 1: think that would work.

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Speaker 2: My mates Luigi and Giuseppe, they love it.

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Speaker 1: Well, that's good, Brendan. Today we're doing one that's very simple,

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Speaker 1: but the notion of it has intrigued me. I saw

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Speaker 1: a guy on TikTok say this sounds disgusting, but apparently

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Speaker 1: it's going to be all right. He tried it and

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Speaker 1: he liked it, and I'd like us to do the same.

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Speaker 1: Wine and dine I'm calling it. We start off with

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Speaker 1: a glass of red wine I have brought in, not

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Speaker 1: just any old muk. This is our remember Jones and

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Speaker 1: Amanda's jam drop there it is. This was from McLaren

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Speaker 1: Vale McLaren vale from estate. It is a very nice charade.

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Speaker 2: You can't get that anymore. That's a can you get

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Speaker 2: some other rot gut? Because we don't.

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Speaker 1: We're using it. I'm sorry, you just cracked it. I've

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Speaker 1: cracked it. So I'm pouring this into Oh I spilt it.

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Speaker 1: So you pour a full glass of this, Ryan, we

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Speaker 1: only had two glasses, so I'll put some in a

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Speaker 1: cup is allowed to drink. I'm going to give you

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Speaker 1: a tiny sip at Mum says you can have stiff knobs,

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Speaker 1: so I pour that to the top. Now here's this ingredient.

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Speaker 2: What's the secret? You think this.

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Speaker 1: Might be hideous, it might be brilliant. I don't know.

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Speaker 1: Don't rub your face. This secret ingredient can is sweetened

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Speaker 1: condensed milk. Sweet condensed milk. I grew up eating this,

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Speaker 1: which is why I grew up in Britain without the

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Speaker 1: flour rid. I've got so many fillings. We'd go on

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Speaker 1: holidays and Mum would give us tubes of this stuff

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Speaker 1: to suck on. I love it.

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Speaker 2: That's why you have no teeth.

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Speaker 1: That's why I've got no teeth. So sweet and condensed

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Speaker 1: milk is going to go into the red wine. The

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Speaker 1: dollop is oh god, yeah, I didn't even cut my tongue.

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Speaker 1: So here comes a big dollop.

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Speaker 2: How much do you put in a dollop?

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Speaker 1: It said, So, here's a dollop into the first one.

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Speaker 2: Well, it looks effective.

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Speaker 1: Here's a dollop into the second one. And now here's

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Speaker 1: a dollop into Ryan's little dwing. It's and what I do.

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Speaker 2: Now it looks quite effective.

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Speaker 1: I'll give it a stir. Yep, that's Ryan's one.

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Speaker 2: Not a vigorous stir.

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Speaker 1: Do you want a vigorous stir? You to do that

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Speaker 1: throughout this entire second?

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Speaker 2: I see for the people at home that are playing along.

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Speaker 1: That's for Ryan. It's quite viscous. Yeah, you're so viscous.

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Speaker 1: So I do have to stir it quite like this.

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Speaker 2: That's a pretty piss well, that's it.

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Speaker 1: Well, it's thick. Would you like me to stir like this? Brendan,

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Speaker 1: it's a pretty pissed stir restaurant critic to you, because

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Speaker 1: you want it to mix through and it's come on,

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Speaker 1: I need some paper towels.

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Speaker 2: Just just make the stuff, will you?

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Speaker 1: Is this how you're talking in a restaurant? Just make

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Speaker 1: the stuff. Will you say, here's mister Jones sick shake,

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Speaker 1: will be ready?

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Speaker 2: All right?

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Speaker 1: So I want to stir it right up because look

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Speaker 1: at this, it changes color. I wanted to change color.

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Speaker 1: Can I get some more spots one of those things spoons,

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Speaker 1: so I can stir more than one at a time? Right,

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Speaker 1: it's listening, going home.

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Speaker 2: Looking, and we can watch this all day understirup stuff?

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Speaker 2: You come on, for God's sake, thank you?

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Speaker 1: I think, well, I've got to stir one at the time,

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Speaker 1: so shut up. You see you'll drink it and it

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Speaker 1: won't be proper. I want people, I want you to taste.

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Speaker 1: What people are saying is nice, that's yours. Rhyme, here's yours.

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Speaker 2: I come here for the surface.

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Speaker 1: I should get a job at Karen's. Thank you. Do

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Speaker 1: you want to give it a bit more of a stir?

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Speaker 2: Okay?

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Speaker 1: All right? Ready? When I say three, have a sip ready? One? Two? Three?

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Speaker 1: Is it going to be a taste sensation? But okay,

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Speaker 1: I can't tell. I can't tell if it tastes it

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Speaker 1: is because I'm drinking wine at eight thirty in the morning.

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Speaker 2: What do you think I'm going to go back for

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Speaker 2: some morseultanas.

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Speaker 1: What do you think?

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Speaker 2: You know?

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Speaker 1: Does it improve the wine?

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Speaker 2: It tastes like Bailey's, but not Bailies.

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Speaker 1: It's like baby, try again, try again.

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Speaker 2: Maybe not take a big glug of it, but it's

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Speaker 2: not bad. What do you think right?

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Speaker 1: I think it's pretty viscuous.

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Speaker 2: No, you don't know what that word was two minutes ago.

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Speaker 2: I think it's around everything.

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Speaker 1: The condensed milk is too thick to go through the wine.

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Speaker 2: You know it's I Bailey's, okay. I think you'd served

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Speaker 2: us up at a ski lodge.

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Speaker 1: When you come back to your shelf, you could drink

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Speaker 1: gravel and you'd be happy.

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Speaker 2: Well, then you st thumbs up from all of us cercy,

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Speaker 2: the moldy, bacteria infested slab of meat fall off the

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Speaker 2: results too much. That tends to give your diary. How

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Speaker 2: many of those can you? I'm not sure