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Speaker 1: Do you angry start?

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Speaker 2: What you do with that? You do it?

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Speaker 3: There's a fancy the moldy bacteria invested slab of meat

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Speaker 3: fall off the results.

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Speaker 1: Too much tends to give your diary TikTok tak first

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Speaker 1: for twenty twenty five.

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Speaker 4: And I've seen something that isn't just from some mad

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Speaker 4: person on TikTok.

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Speaker 2: It is from a chef that I saw on the internet.

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Speaker 4: And he says the way he makes his baked beans

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Speaker 4: on toast, he gives put certain ingredients in and.

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Speaker 2: It tastes like sarte sata. I thought we tried this

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Speaker 2: pop toast smells like it's burning, doesn't it.

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Speaker 1: I love the smell of fat toast in the morning.

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Speaker 4: So we get our piece of toast. This is called

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Speaker 4: sarte beans on toast. We get our toast and we

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Speaker 4: spread peanut butter on the top. Yep, here's what I'm

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Speaker 4: doing now, I'm spreading peanut butter.

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Speaker 1: Have you gone with smooth or crunchy?

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Speaker 2: With smooth?

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Speaker 1: Because why would you do that? Well, because I've got

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Speaker 1: I know they've been courting.

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Speaker 2: You because if it was crunchy.

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Speaker 1: You can't get enough of those Michael Boltons triple plays.

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Speaker 2: I think what are you talking about?

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Speaker 1: I'm going to go and do you give him a plug?

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Speaker 2: Because if I went.

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Speaker 4: With Crunchy on this, there'd be too many Why do

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Speaker 4: I even try and answer a normal question, There'd be

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Speaker 4: too many textures.

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Speaker 2: So I put off peanut. But you're having your own shows.

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Speaker 2: Can I join in anytime?

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Speaker 1: Why don't move? Gold? Jam?

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Speaker 2: You are gold? You feel? So we've got We've got

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Speaker 2: peanut butter. Next up.

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Speaker 4: We put the baked beans on top, so we've got

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Speaker 4: toast peanut butter, baked beans.

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Speaker 2: On top of this, we put a drizzle of siracha.

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Speaker 1: Or I love sorachia.

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Speaker 2: Okay, so that's a good drizzled Do you.

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Speaker 1: Think, well, that's a lot of siracha, is it?

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Speaker 2: I don't think.

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Speaker 4: So we put siracha and then on top of this,

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Speaker 4: well that's it pretty much. But we garnish it now

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Speaker 4: with coriander. Okay, garnish it with just can't put your

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Speaker 4: chop stuff up coriander. And then we give it a

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Speaker 4: little squeeze of lime, which gives it that Indonesian sartea

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Speaker 4: kind of a flair. Showing off I did five years

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Speaker 4: of Indonesia and that shinny Fraser I remember, which I

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Speaker 4: think means, why don't you shut up prawn him?

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Speaker 1: Great? Think that's going to improve our relationships with Indonesia.

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Speaker 2: Okay, I could be Penny Wong. I absolutely could be.

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Speaker 2: So there it is. That's what We've got beans on toes.

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Speaker 2: That's what I like about this. It could be amazing

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Speaker 2: or it could be terrible.

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Speaker 1: Are we going to eat it?

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Speaker 2: We're going to eat it after the news.

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Speaker 4: So it's toast, peanut butter, baked beans, siracha, coriander.

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Speaker 2: And a squeeze.

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Speaker 1: I just make it during the news.

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Speaker 2: TikTok.

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Speaker 4: Why do I just make it off air and eat

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Speaker 4: it quietly outside, like I'm gonna tell you what I think?

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Speaker 4: Why don't I just do that? Why don't you just

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Speaker 4: play the songs and stay home? Why don't you join smooth.

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Speaker 1: Cry I'm going to crunchy air for him? We just

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Speaker 1: play crunchy songs.

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Speaker 4: Well, this one I saw was put forward by a

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Speaker 4: chef who said this is how he pimps his baked beans,

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Speaker 4: and it makes it taste like sati.

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Speaker 1: It makes them stand on Darlinghurst Road dressed in revealing outfits.

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Speaker 2: Yeah, that's right.

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Speaker 1: So people when the sailors aretten town people do.

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Speaker 4: Eating for a crust. So here's what happens. I've made

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Speaker 4: some toast and that's the hard bit. I put peanut

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Speaker 4: butter on it. I put baked beans on top of that.

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Speaker 4: I've put serracha or any hot sauce.

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Speaker 1: But can I just say you weren't stingy with the siracha.

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Speaker 1: You know it's a hot sauce.

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Speaker 2: We're making sate here.

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Speaker 4: And then I put coriander, and then I've given it

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Speaker 4: a squeeze of lime. So I've made two pieces of toast.

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Speaker 4: I'm going to cut them in half. Ryan's here in

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Speaker 4: his nice suit.

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Speaker 1: You're sounding a little off mic because you're not on

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Speaker 1: your usual microphone. Incidentally, I'm on Amanda's microphone.

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Speaker 4: That's why you're not sounding as brazen bad lefty, Lefty,

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Speaker 4: bet the babe.

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Speaker 2: Why have I come back this year? Tom? You eat

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Speaker 2: that and enjoy it.

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Speaker 1: Right, you boy? Tom?

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Speaker 4: I can't get any on my suit.

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Speaker 1: I've got like ten meetings today. Hang on, you've got

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Speaker 1: ten meetings, at.

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Speaker 2: Least ten you with the big wigs.

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Speaker 4: All right, when I say three, we're all going to

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Speaker 4: take a bite of it. Sarte beans on toast.

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Speaker 1: Oh oh wow, Yeah, yeah, I've got all the mush.

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Speaker 1: I really like you you mush. Do you guys like it?

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Speaker 2: I like it?

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Speaker 1: Yeah?

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Speaker 2: Have they got mister Red to talk the peanut butter

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Speaker 2: all through his mouth?

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Speaker 1: We could shut up shop and just sell the stuff

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Speaker 1: out of one of those crazy food trucks.

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Speaker 4: This is a very simple recipe we'll obviously put on

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Speaker 4: our socials. But that that is so simple to make

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Speaker 4: and so spectaclarly delicious.

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Speaker 2: Just the right amount of siracha.

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Speaker 1: I would say, you've got on your mush.

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Speaker 2: Shut up all right. Well that's it, Sartae beans on toast.

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Speaker 2: A success for our first TikTok Tucker of.

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Speaker 1: The year, Jommy roll the out trucks started.

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Speaker 2: That's a fancy.

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Speaker 3: The moldy bacteria invested slab of meat fall.

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Speaker 2: Off the that's what gets results.

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Speaker 1: Don't eat too much that tends to give your dohary