Speaker 1: Good morning, John in Warigal.
Speaker 2: It's got a great idea about a possible tweak to
Speaker 2: your fantasy draft team name.
Speaker 1: I know your ten years.
Speaker 3: The commissioner's sons. We haven't changed here. I'm not looking
Speaker 3: for a branding change.
Speaker 2: What about Commissioner Gordon? John is saying, oh, yeah, you
Speaker 2: think about your son Gordon? This this name. It's it's
Speaker 2: almost like the past and the future are handshaking each other.
Speaker 3: It has the non to heritage as.
Speaker 1: Well, which is yeah, then it nods to the future.
Speaker 3: It's still not very funny, which was your what you
Speaker 3: want to do?
Speaker 2: Yeah, yeah, but I think we're working with limited air
Speaker 2: either sometimes, so I mean it's the best we can
Speaker 2: make it.
Speaker 1: What do you think about becoming Commissioner Goad?
Speaker 3: I do like it.
Speaker 1: I still I just you can't help the guys. Don't
Speaker 1: tell you.
Speaker 3: You got to think of the fans or the.
Speaker 2: All right, we're going to do this Took's best and worse.
Speaker 2: Now where we need a suggestion for both categories? What
Speaker 2: is the best? What is the worst? This week it's
Speaker 2: about vegetables, Patsy. Let's say start, first of off, what
Speaker 2: is your best?
Speaker 4: Best is definitely and this will be very controversial, but
Speaker 4: Brussels sprouts are top of my list.
Speaker 1: Really don't have them maybe Christmas, but.
Speaker 2: Friday got onion and garnet to try and get rid
Speaker 2: of the Brussels sproutless.
Speaker 4: I actually just like them steamed, put the little cross
Speaker 4: in the bottom of them, and steam them with nothing else.
Speaker 2: Only people that survived the war, like they should throw
Speaker 2: them at Hitler.
Speaker 5: The champion of the cabbage family.
Speaker 4: And we also like to roast them just with a
Speaker 4: bit of oil, pepper and salt in the oven and
Speaker 4: then sprinkle some balsamic with a bit of steak.
Speaker 5: Actually, we're having.
Speaker 1: A lot of too many different things there.
Speaker 3: When you steam them, what do you put on it?
Speaker 5: Nothing jack, just a bit of pepper.
Speaker 3: That reminds me of my childhood and it's bringing back badt.
Speaker 5: I bet your mum overcooked them.
Speaker 3: That her mum would eat Brussels sprouts, anything green broccoli,
Speaker 3: or she did put a bit of water in the dish,
Speaker 3: put it in a microwave, servant without any garnis, any sources.
Speaker 2: It's all sort of wealthy and floppy and like just
Speaker 2: giving up life. And I always think any nutrients said
Speaker 2: we'd overdo that Pantcy's right.
Speaker 1: We just evaporate into the eater. O.
Speaker 5: Mother's in the eighties cooked everything to the extreme. Black
Speaker 5: veis are gray like shoe leather.
Speaker 4: Shocking, but definitely Brussels sprouts. Worst on my list is spinach.
Speaker 4: I cannot stand it.
Speaker 1: You've got spinach and garlic.
Speaker 5: Oh yeah, you know, I think it's a cream spinach.
Speaker 1: Cream spinach is lovely. You're kind of it.
Speaker 3: Cooked spinach?
Speaker 1: No good, Jackie boy, where are you going? What's your best?
Speaker 3: Best is the humble carrot.
Speaker 2: You had to me about condiments and I said tomato
Speaker 2: sauce last week from in two basic carrot.
Speaker 3: What I like about the carrot is you guys are
Speaker 3: talking about ones that you have to put butter on,
Speaker 3: you have to put salt on, make it yummy. By
Speaker 3: doing this carrot, you can just pick up a carrot
Speaker 3: and chump into a carrot and it's good.
Speaker 1: This is a good point. It's not going to upset
Speaker 1: you if you have a raw one.
Speaker 3: Always reliable. You never hear someone going, oh, I got
Speaker 3: a bad carrot today.
Speaker 2: Always he's got a step.
Speaker 1: Give me to work to that. That's a bad carrots
Speaker 1: must have been a dodgy.
Speaker 3: Patch, satisfying, crunch always good.
Speaker 1: Yeah, okay, and what's the worst?
Speaker 3: Worst is an obscure one. Did you ever get served
Speaker 3: yellow squash.
Speaker 1: From the UK and spam's race?
Speaker 3: That was my enemy?
Speaker 1: Is someone's like regurgitate it.
Speaker 5: Squash on the not if it's nice?
Speaker 1: And again yeah, what is that cover? That yellowy orange glow?
Speaker 3: I haven't seen one since I was a kid. Yeah,
Speaker 3: I have seen one.
Speaker 2: Again, some baby food has got that color and constituency.
Speaker 1: Yeah, but is it but squash?
Speaker 3: I think that's it? Is the button that the big one?
Speaker 5: Yeah, yellow a little with the green near?
Speaker 1: Now what is that foul? Alright? For me? Worse, it's
Speaker 1: it's a dead heat to be on between celery.
Speaker 4: Kel Oh no, not celery is disgusting?
Speaker 1: Is evil?
Speaker 3: Celery is pretty innocent?
Speaker 1: No, it's not to me, beautiful peppery, peppery. We vegetable
Speaker 1: needs to have a spice to it.
Speaker 3: Vegetable does really announce its present celery whenever it's in
Speaker 3: a dish. You know about it?
Speaker 1: Yeah, it's just too aggressive and care is just pointless.
Speaker 2: We live very happily for years, and then suddenly we
Speaker 2: were told that kel is something we need to have
Speaker 2: do you like Does anyone actually like kell?
Speaker 3: No one likes it, but we know we're meant to
Speaker 3: have it.
Speaker 2: And then the best one for me is like Jackie
Speaker 2: said about, I'm going for something which I thought about.
Speaker 1: What's the one that makes a difference every day. It's
Speaker 1: just the humble onion. It's in everything we cook. It's
Speaker 1: a core, joyous ingredient.
Speaker 3: But I picked the characters. You can just chomp into it.
Speaker 3: You can't just chomp into an onion.
Speaker 2: I'll tell you what, though, I can easily have a
Speaker 2: cheese and raw onion sandwich that delicious. Come on, Sarah,
Speaker 2: give me a kiss.
Speaker 1: Vampires coming near me