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Speaker 1: Jerzy and Amanda jam Nason.

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Speaker 2: I think it possibly I go wrong TikTok taker. We

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Speaker 2: make food from TikTok and eat it. Today, new boy

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Speaker 2: Tom is having a day, so I have to do

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Speaker 2: all his work, which is largely controlling the egg editioner

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Speaker 2: and making the desk go up and down for this segment.

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Speaker 1: Does that mean that you'll eat his portion as well

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Speaker 1: today of TikTok?

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Speaker 3: Well, it depends what that portion is. Friend, you like garlic,

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Speaker 3: I love garlic.

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Speaker 1: I don't mind garlic either. But I did come across

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Speaker 1: an influencer Australian girl who likes garlic a lot. Have

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Speaker 1: a listen to this and then we'll explain what it is.

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Speaker 1: She said, this is what she likes for her evening snack.

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Speaker 4: So it is currently nine thirty pm and I'm having

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Speaker 4: a little snacky snack. Have literally been craving garlic like

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Speaker 4: literally all days? Say oh no, I'm not gonna have enough.

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Speaker 4: Very clear, Well that was a lot of chili. She

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Speaker 4: can like a Polo Brake. Picture my quenches, thirst, my foot.

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Speaker 1: My first my quench is thirst. But what she is

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Speaker 1: making it's horrific. She just gets a giant jar of

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Speaker 1: garlic of pickled garlic.

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Speaker 3: Pickle garlic, yes, pickle garlic, yeah, she.

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Speaker 1: Put she So I've got that here. I'm going to

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Speaker 1: pick gloves on because I'm going to be handling jars

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Speaker 1: of garlic and I don't want my hands to stink.

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Speaker 1: God knows what our breath is going to do today.

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Speaker 1: Have you got me plans to pash after the show?

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Speaker 1: Because it's your birthday? To you've got trying to blow

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Speaker 1: out the candles? You'll kill us all I've amused myself. Good,

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Speaker 1: All right, I've got gloves on. I have a jar

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Speaker 1: of pickled garlic.

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Speaker 3: Where do you get pickle garlic from just a cre market? Right,

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Speaker 3: I've never seen it.

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Speaker 1: Well, let me explain this to you. Our producer Meg

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Speaker 1: couldn't get a jar of pickle garlic. She found it,

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Speaker 1: not a jar of it, but the pickles weren't right.

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Speaker 1: It was strange. So she has hot stinks. She has

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Speaker 1: spent the morning peeling garlic.

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Speaker 3: She pickled the garlic.

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Speaker 1: But she's pickled the garlic. But my point is, but

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Speaker 1: when you buy picked garlic, it's probably taken some of

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Speaker 1: the garlicky's sting out of it. This will have the

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Speaker 1: garlicy stinging.

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Speaker 3: This isn't pickled garlic. It's just garlic.

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Speaker 1: But she's pick nosed. It's in some pickles. It's in

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Speaker 1: a pickled juice. It's in the juice, in the juice.

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Speaker 3: So how long was it?

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Speaker 1: I don't know. Let's just eat it.

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Speaker 3: Because the pickling, it's the process, it's the briding.

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Speaker 1: It takes all that sting out. The sting is still in.

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Speaker 1: So we have a jar of pickled garlic.

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Speaker 3: So you have raw garlic, raw garlic.

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Speaker 1: But it's in some pickle juice. What I add to

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Speaker 1: this is a big of siracha.

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Speaker 3: Yep.

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Speaker 1: Come on ready, yep, big squirt of enough.

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Speaker 2: You think that's I can't really see match because I'm

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Speaker 2: on the wrong side of town.

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Speaker 3: Oh yeah, that's it.

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Speaker 1: That's got a bit more bit more mate. More about

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Speaker 1: that she put. And then on top of that, we

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Speaker 1: put some time leaves.

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Speaker 3: Yep.

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Speaker 1: If I could turn back time, I wouldn't have taken

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Speaker 1: this job. So we put some time leaves in there.

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Speaker 1: What we do now is we shake that up yep.

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Speaker 1: And then what she does, I'm what I'm going to do,

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Speaker 1: and I'm going to let that marinate for a little while.

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Speaker 1: And then when we were oh god, it stinks. When

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Speaker 1: we return, I'm going to put this into bowls. I'm

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Speaker 1: going to do exactly what she does. She gets a

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Speaker 1: spoon and eats these cloves of garlic, three or four

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Speaker 1: at a time. And that's what you and I are

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Speaker 1: going to do.

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Speaker 3: I have our quenches thirst.

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Speaker 1: I hope our quenches thirst. So while the news has

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Speaker 1: been on my this has been pickling. It's been pickling,

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Speaker 1: and it's been marinating, pickling and marinating. We've got our garlic,

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Speaker 1: We've got our saracha, we've.

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Speaker 2: Got our You must have some incredible powers because pickling,

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Speaker 2: I understand, takes some time. But in the space of

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Speaker 2: seven minutes you've managed to pickle this garlic.

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Speaker 1: That's what we're doing, and that's what we're eating. Okay,

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Speaker 1: so let's just spoon some of this out for you, Betty.

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Speaker 3: New boy Tom's not here to enjoy this.

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Speaker 1: He must have had some insight into what was going

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Speaker 1: on today. All right, Yep, here probably eight cloves of

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Speaker 1: garlic covered in siracha and time leaves. Now you have

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Speaker 1: to get a few of them and put of all

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Speaker 1: the ones we've done, this is the one I'm most

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Speaker 1: reticent about.

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Speaker 3: Well, how much do we eat of this?

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Speaker 1: She ate four or five clothes at a time and

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Speaker 1: just kept going. When I say three, three or two

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Speaker 1: or one? I'm going to say when I say go,

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Speaker 1: when I say three, that makes no sense. I'm going

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Speaker 1: but I've got three of them on my spoon.

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Speaker 3: You I got three on my spoon.

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Speaker 4: Two?

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Speaker 5: Okay, ready, down a hatch, swallow it.

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Speaker 3: Yeah.

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Speaker 1: No, it was the texture that got me. It was

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Speaker 1: the texture of the garlic. It well, probably wasn't soft enough,

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Speaker 1: but I didn't mind the tape. What did you think

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Speaker 1: if that was? It's not bad as a little snack.

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Speaker 1: If you had a charcuterie plate and you had some olives,

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Speaker 1: Oh my god, you wouldn't place in the bottle, though,

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Speaker 1: would you. Well, we'll have to see what the team

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Speaker 1: says about our breath. How did you feel it.

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Speaker 3: Feels like gay? Yeah? I feel like later on where

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Speaker 3: I charcuterie myself.

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Speaker 1: I don't think it's as bad as I thought it

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Speaker 1: was going to be. I spat it out because the

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Speaker 1: texture was getting a bit too much.

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Speaker 2: Looks like Sidney Sweeney picked the wrong week to be singlet.

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Speaker 1: A fancy The moldy bacteria invested slab of meat. There's

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Speaker 1: a lot of blowback from it that wasn't there