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Speaker 1: You start what you do that you do it. That's

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Speaker 1: a fancy the moldy bacteria invested slab of meat fall

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Speaker 1: off the results.

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Speaker 2: Too much tends to give your TikTok tuker feedback about

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Speaker 2: TikTok taker Instagram feedback, Semi dog the kvoodle rights love

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Speaker 2: Jonesy Comanda. But this segment is irritating and it's accentuated

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Speaker 2: with a smiley, winky face. What's that? That's like a

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Speaker 2: smug smug they like a voodle Dogstone.

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Speaker 3: Watch out any looking for any recipes?

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Speaker 2: Perhaps this will be our last one we do, We've got.

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Speaker 3: One more day. Is confronting.

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Speaker 4: This is a recipe from the late fifties, okay, might

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Speaker 4: be nineteen sixties. I'm confronted for a number of things.

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Speaker 4: One is because one of the ingredients in it's a salad.

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Speaker 4: You know I love salads.

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Speaker 3: Yeah, okay, but I've also got to use this slice

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Speaker 3: of dicer you know.

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Speaker 2: A mandolin. I got you that for Christmas?

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Speaker 3: Remember you gave me that for Christmas? And ice k

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Speaker 3: near this slice under my finger. You're off. I look

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Speaker 3: at this and I have the hebe.

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Speaker 4: GBI's already and that's not even before we get to

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Speaker 4: the ingredient. What we're making here is a carrot yep,

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Speaker 4: and liver salad.

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Speaker 2: I thought you said carrot and liver salad.

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Speaker 3: Got a problem with carrot.

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Speaker 2: You're not talking about liver.

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Speaker 3: Liver live a liver.

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Speaker 4: All right, I'm going to start by let's get this

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Speaker 4: carrot ready. I'm going to rather than grating it and

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Speaker 4: taking my hands off. Yeah, but this is how I grape.

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Speaker 4: This is what I do at home for my veggie peeler.

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Speaker 4: And we'll just get strips of it. So I'm getting

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Speaker 4: strips of carrot. Okay, strips there, strips there, strips here.

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Speaker 2: You didn't think to do this during take on me?

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Speaker 2: By Aha.

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Speaker 3: You always like me.

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Speaker 4: You like me to do the whole recipe. Brendan, I'm

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Speaker 4: like a fifties housewife. I'm not in charge here. You

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Speaker 4: say I want you to fly, I said, I want you.

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Speaker 2: To do it, Tony Abbott world.

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Speaker 3: Well then we'd be eating onions raw.

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Speaker 2: I would rather eat raw onion.

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Speaker 3: Well, everyone would, everyone would.

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Speaker 4: I'd rather eat what's is Kevin Rudd's ear wax than

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Speaker 4: have to partake in this today.

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Speaker 2: I feel a bit queasy.

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Speaker 3: So what we're doing.

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Speaker 4: I've sliced up a carrot. I'm going to put that

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Speaker 4: into a salad bowl. Yep, goes into the salad bowl.

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Speaker 2: There.

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Speaker 4: Now it's time to grate. There's apple goes into it

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Speaker 4: as well. Let's try and dilute this flavor as much

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Speaker 4: as possible.

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Speaker 2: Are you using the device? I am, I'll just do it.

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Speaker 2: Oh you do it.

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Speaker 3: I have a thing about this.

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Speaker 2: Have you got the guard you supposed to put the guard?

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Speaker 2: What's the guard to stop you chopping off your fingers?

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Speaker 4: Yeah, I'm too scared. I'm just going to slice it up.

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Speaker 4: I'm going to slice it up. Okay, okay, okay, I'm

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Speaker 4: chopping up some I've got gloves on too. For the

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Speaker 4: essential ingredient of the liver, which one of our producers

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Speaker 4: really kindly cooked at home last night.

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Speaker 3: Their flatmates have left in a hurry.

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Speaker 2: So it's pre cooked liver.

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Speaker 3: Yeah, it's not raw liver.

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Speaker 4: Ironically, I like pati smeared on a piece of toast,

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Speaker 4: just a chunk of.

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Speaker 2: I can't deal with. Can't you like it at first

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Speaker 2: and then it tastes like bum?

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Speaker 4: No, you like it at first, and it tastes like

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Speaker 4: bum because you realize you're eating in its.

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Speaker 3: It's funny.

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Speaker 4: We can eat the uters, but the end all of that,

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Speaker 4: but we don't like eating the inners. Friends of mine

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Speaker 4: were traveling backpacking through France years ago. They had no

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Speaker 4: money and they thought, let's splurge one night and go

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Speaker 4: into a highly hatted restaurant. Everything tasted really unusual. And

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Speaker 4: it's only afterwards they realized they'd been in Paris's top

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Speaker 4: awful restaurants and they've eating testicles most.

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Speaker 2: Of the night. Wasn't that You want to contigue to it?

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Speaker 3: Testicles all night? Thank you, Brendan. All right, time for

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Speaker 3: the liver. Time for the liver.

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Speaker 4: Let me have a doesn't smell to me, doesn't smell

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Speaker 4: too bad. Okay, I'm going to slice it up. It's

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Speaker 4: cold as well, cold liver and a bottle of chy ante.

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Speaker 4: I've got gloves on so i can get through the day.

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Speaker 4: It says, if I'm chopping up dry meat, that's what

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Speaker 4: that's like. All right, let's put some more of that

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Speaker 4: in yep. Okay, Jenna Digital. Jenna's trying to film this.

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Speaker 4: She's a vegetarian and she's not coping very well.

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Speaker 2: Yeah, the liver is the worst part for the vegetarians.

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Speaker 3: Well, your liver would be well fruited. Okay, I'm going

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Speaker 3: to put this in.

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Speaker 2: Okay, So what have we got in there together?

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Speaker 4: And what happens now is I've put some salad dressing.

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Speaker 4: I'm going to give you a choice. Would you like

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Speaker 4: ranch dressing or thousand island?

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Speaker 2: Oh, let's go a thousand island. Let's go old school.

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Speaker 3: A squirt of that, yep.

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Speaker 4: I'm going to mix it together and when we return,

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Speaker 4: we're going to eat our liver, carrot and apple salad. Well,

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Speaker 4: this has had a resurgence on in TikTok, but it's

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Speaker 4: it's a recipe from like the early nineteen sixties. It

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Speaker 4: is carrot, apple and liver salad. It was very posh

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Speaker 4: for the times because I've made the salad which is

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Speaker 4: a chopped a grated carrot, a chopped apple, chopped cooked liver,

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Speaker 4: and you serve it in like a lettuce. I'm going

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Speaker 4: to put it like a SANJOI bow, yeah, from a

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Speaker 4: hell sanchoi.

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Speaker 3: How all right, I'm going to stick this into.

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Speaker 2: A cup for us all a cup of lettuce.

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Speaker 3: Into a lettuce cup. There's one. Will you please Ryan

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Speaker 3: pass that to Brendan. It looks nice.

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Speaker 4: As I was chopping up the liver, I couldn't help

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Speaker 4: but notice the dense consistency of the meat. This one's

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Speaker 4: for you.

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Speaker 3: I don't think you know it's interesting.

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Speaker 2: This is the very Cadi.

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Speaker 3: This is the very first.

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Speaker 4: Time I've thought that too. We've eaten a lot, I

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Speaker 4: drank your blood, We've done a lot of weird stuff.

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Speaker 4: This is the first time I haven't. I don't think

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Speaker 4: I can do it, but we're going to have to.

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Speaker 3: Strong. We're strong people.

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Speaker 4: We can do it. When I say three, bite in

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Speaker 4: and get a piece of liver. One, two, three, you

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Speaker 4: can't taste the liver.

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Speaker 3: Bad A second bite?

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Speaker 4: No, No, I've got a piece of meat that time,

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Speaker 4: the first time. I just that first time, I had

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Speaker 4: just got the lettuce and the Okay, it's psychological.

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Speaker 3: You know. No, it's a dense meat.

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Speaker 2: But if it was, it started off good, it.

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Speaker 3: Was venison or something. We could do it.

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Speaker 4: And that's a dense meat. This just that I suddenly

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Speaker 4: got a piece and I love Patty. I suddenly got

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Speaker 4: a piece of it, and that I can't do it.

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Speaker 3: I can't. I'm sorry that I spat up on the camera. Jenna.

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Speaker 2: It started off good and ended up terrible. It's like

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Speaker 2: a Mike Tyson fight.

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Speaker 3: I'd rather eat his buttons.

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Speaker 1: The moldy bacteria invested slab of meat.

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Speaker 2: Fall off the.

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Speaker 3: Results.

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Speaker 4: You want to get recipe for your Christmas table, It'll

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Speaker 4: be on our socials