1
00:00:01,000 --> 00:00:03,720
Speaker 1: Starting that you do it.

2
00:00:03,920 --> 00:00:07,960
Speaker 2: There's a fancy the moldy bacteria invested slab of meat

3
00:00:09,119 --> 00:00:09,600
Speaker 2: fall off.

4
00:00:09,640 --> 00:00:15,720
Speaker 3: The results too much tends to give your diary. Coming

5
00:00:15,720 --> 00:00:17,800
Speaker 3: to you from the Jersey Demanda kitchen in the Jersey

6
00:00:17,800 --> 00:00:21,520
Speaker 3: Demanda Building. Just reaching out to the studio, Jim y Rye,

7
00:00:21,960 --> 00:00:22,680
Speaker 3: are we coming through?

8
00:00:22,720 --> 00:00:23,360
Speaker 4: Loud and clear?

9
00:00:25,200 --> 00:00:29,600
Speaker 3: Can you just reply mother ship recording loud and clear? No,

10
00:00:29,640 --> 00:00:30,440
Speaker 3: I'm not doing that.

11
00:00:31,080 --> 00:00:32,640
Speaker 1: No, come on, let's get on with it anyway.

12
00:00:32,680 --> 00:00:37,360
Speaker 2: What I've got fucking around now? I saw this one

13
00:00:37,440 --> 00:00:37,960
Speaker 2: during the week.

14
00:00:38,120 --> 00:00:41,800
Speaker 1: You like chicken, don't you? Brandan? I do like potato chips.

15
00:00:42,000 --> 00:00:42,920
Speaker 1: I love potato chips.

16
00:00:42,960 --> 00:00:44,840
Speaker 3: Well they sound like chicken drumsticks.

17
00:00:44,840 --> 00:00:47,080
Speaker 2: Well, we've got chicken drumsticks today, and I'm going to

18
00:00:47,120 --> 00:00:51,879
Speaker 2: make something called We've called it chicken drumsticks, chicks, chicks,

19
00:00:52,280 --> 00:00:53,400
Speaker 2: chicken and chips.

20
00:00:53,760 --> 00:00:55,120
Speaker 1: I might need you to help because it's going to

21
00:00:55,120 --> 00:00:55,920
Speaker 1: be a bit unpleasant.

22
00:00:56,000 --> 00:00:59,080
Speaker 2: So I've got a packet of sour cream chicken, sour

23
00:00:59,440 --> 00:01:01,400
Speaker 2: cream chips, and.

24
00:01:01,280 --> 00:01:02,240
Speaker 1: Some barbecue chips.

25
00:01:02,480 --> 00:01:05,160
Speaker 2: They're in the packet, and I slip the packet down

26
00:01:05,200 --> 00:01:06,399
Speaker 2: the middle lengthways.

27
00:01:06,400 --> 00:01:07,320
Speaker 1: See what I'm doing here.

28
00:01:07,400 --> 00:01:08,840
Speaker 2: Well, you've done a good slip there.

29
00:01:08,760 --> 00:01:09,480
Speaker 1: I have, thank you.

30
00:01:09,920 --> 00:01:13,520
Speaker 2: Now into this one of sour cream, I take an

31
00:01:13,680 --> 00:01:16,080
Speaker 2: entire tub of French onion dip.

32
00:01:16,959 --> 00:01:17,840
Speaker 1: Let me get the lid off.

33
00:01:17,840 --> 00:01:20,360
Speaker 3: That probably should have done that before we enter it.

34
00:01:21,240 --> 00:01:24,240
Speaker 2: I get the lid off there and take that other

35
00:01:24,280 --> 00:01:28,600
Speaker 2: bit off there. Okay, an entire tub of French onion dip.

36
00:01:28,640 --> 00:01:32,679
Speaker 2: I ssedill love French onion dip goes into this packet

37
00:01:32,720 --> 00:01:35,959
Speaker 2: of chips. Sure, that's inside the slip.

38
00:01:36,040 --> 00:01:39,360
Speaker 1: Packet of chips. Munch it around a little bit. The

39
00:01:39,400 --> 00:01:42,080
Speaker 1: next one here, we've got barbecue chips.

40
00:01:42,360 --> 00:01:46,920
Speaker 2: I get a giant squirt of barbecue sauce and fill

41
00:01:47,040 --> 00:01:48,080
Speaker 2: that into those ones.

42
00:01:48,120 --> 00:01:51,240
Speaker 1: You're ready.

43
00:01:51,680 --> 00:01:54,600
Speaker 2: All the way in smelling, hearing that and seeing that.

44
00:01:55,640 --> 00:01:59,560
Speaker 2: So one of these packets has what did I say

45
00:01:59,560 --> 00:02:00,600
Speaker 2: it was French onions.

46
00:02:00,680 --> 00:02:04,160
Speaker 1: Yep, this one a French onion has got that. Now

47
00:02:04,480 --> 00:02:06,480
Speaker 1: I what are you doing with those eggs? I'm going

48
00:02:06,480 --> 00:02:09,040
Speaker 1: to crack two eggs into each packet.

49
00:02:10,240 --> 00:02:13,840
Speaker 2: Here's one in inside the packet of chips.

50
00:02:13,840 --> 00:02:17,040
Speaker 1: That's now got the sauce in two. That's that one.

51
00:02:18,320 --> 00:02:21,040
Speaker 2: Oh cripes, it's going to get messy, isn't it? And

52
00:02:21,080 --> 00:02:24,919
Speaker 2: now this two eggs into the bat some shell win

53
00:02:24,960 --> 00:02:26,960
Speaker 2: in cripes.

54
00:02:26,720 --> 00:02:28,679
Speaker 3: I didn't get to eat one of those chips.

55
00:02:29,680 --> 00:02:31,320
Speaker 1: And shell all right?

56
00:02:31,360 --> 00:02:35,360
Speaker 2: Now one more another egg in that one. So what

57
00:02:35,480 --> 00:02:39,320
Speaker 2: happens now? We munched that a little bit in and

58
00:02:39,360 --> 00:02:40,239
Speaker 2: now what I do?

59
00:02:41,960 --> 00:02:43,800
Speaker 3: How much munching do you have to do? Well?

60
00:02:43,840 --> 00:02:46,359
Speaker 1: I probably would just do a little bit of munching there.

61
00:02:46,639 --> 00:02:49,640
Speaker 1: Let me just use my fingers. But what we do now?

62
00:02:49,800 --> 00:02:52,000
Speaker 1: Can you open up that packet of chicken.

63
00:02:51,800 --> 00:02:54,200
Speaker 3: Please, I'm going to have to put my microphone down.

64
00:02:54,280 --> 00:02:57,240
Speaker 1: No, I'll hold that as. We'll cut that myself. Well

65
00:02:57,480 --> 00:03:01,240
Speaker 1: you cut it, okay, I can't one about half? What's wrong?

66
00:03:02,240 --> 00:03:03,320
Speaker 4: Knife?

67
00:03:03,560 --> 00:03:03,920
Speaker 1: Okay?

68
00:03:04,000 --> 00:03:07,480
Speaker 2: So now we get chicken drumsticks and it's still a

69
00:03:07,520 --> 00:03:11,880
Speaker 2: bit frozen. I put some into this one and munch

70
00:03:11,919 --> 00:03:17,800
Speaker 2: it all in. Two chicken drumsticks into each one, two

71
00:03:17,840 --> 00:03:21,079
Speaker 2: in there and two into this one. So what we've

72
00:03:21,080 --> 00:03:25,880
Speaker 2: got is a packet of sour cream chips. They've got eggs,

73
00:03:26,000 --> 00:03:27,959
Speaker 2: and they've got French onion dip.

74
00:03:28,280 --> 00:03:30,200
Speaker 3: I'm resuming you make a coaching.

75
00:03:30,800 --> 00:03:32,720
Speaker 1: Yeah, so I need to crunch them up. So there's

76
00:03:32,800 --> 00:03:34,120
Speaker 1: close it. And this one's.

77
00:03:33,919 --> 00:03:37,400
Speaker 2: Barbecue chips, barbecue sauce and chicken.

78
00:03:37,880 --> 00:03:39,880
Speaker 1: I probably need to scrunch it a little bit more.

79
00:03:40,680 --> 00:03:44,600
Speaker 1: Munche wun't she and munchein munch shee. Now what I do.

80
00:03:47,040 --> 00:03:50,160
Speaker 2: Is take the chicken out and it looks like someone's

81
00:03:50,200 --> 00:03:55,080
Speaker 2: had a spew sankur in the cab. Take the chicken

82
00:03:55,120 --> 00:03:57,480
Speaker 2: out of this one.

83
00:03:56,760 --> 00:03:59,880
Speaker 1: Maybe that's what we could call them, and we put.

84
00:03:59,760 --> 00:04:02,320
Speaker 3: All all this on top the cab driver's special.

85
00:04:03,880 --> 00:04:05,920
Speaker 1: Okay, okay, there's that one.

86
00:04:06,120 --> 00:04:09,640
Speaker 2: Well, and now you know you wouldn't serve it up

87
00:04:09,760 --> 00:04:12,240
Speaker 2: like this, And now it looks like I'll look at

88
00:04:12,280 --> 00:04:15,000
Speaker 2: my watch, it's covered in nank like I took my

89
00:04:15,080 --> 00:04:15,680
Speaker 2: jewels off.

90
00:04:15,960 --> 00:04:17,120
Speaker 1: Then put these other.

91
00:04:17,080 --> 00:04:21,400
Speaker 2: Chicken pieces and the insides of that chip packet into

92
00:04:21,440 --> 00:04:24,000
Speaker 2: this one a little bit more crunching. So when we

93
00:04:24,120 --> 00:04:27,200
Speaker 2: put that two hundred degrees for forty minutes, I maybe

94
00:04:27,200 --> 00:04:28,599
Speaker 2: should have crunched them a bit more because they are

95
00:04:28,640 --> 00:04:29,120
Speaker 2: supposed to be.

96
00:04:29,160 --> 00:04:33,159
Speaker 3: Coating, combining the crunch onion with the barbecue. Is that

97
00:04:33,240 --> 00:04:33,719
Speaker 3: your intention?

98
00:04:33,960 --> 00:04:35,240
Speaker 1: Yeah, it's all in the same thing.

99
00:04:35,279 --> 00:04:36,039
Speaker 3: Okay, I just thought that.

100
00:04:36,080 --> 00:04:40,360
Speaker 2: Well know that they are delineated, as you can see,

101
00:04:40,600 --> 00:04:42,640
Speaker 2: so I probably should have crunched up the chips a

102
00:04:42,680 --> 00:04:44,719
Speaker 2: little bit more before I put the chicken in, but

103
00:04:44,760 --> 00:04:46,800
Speaker 2: I think that's going to be amazing.

104
00:04:47,320 --> 00:04:50,440
Speaker 3: If you're playing word bingos and word delineated has been used.

105
00:04:50,520 --> 00:04:52,720
Speaker 2: Can I please wash my hands now so that goes

106
00:04:52,760 --> 00:04:54,719
Speaker 2: into the oven for forty minutes. We will eat this

107
00:04:54,880 --> 00:04:56,520
Speaker 2: towards the end of the show, and I'm going to

108
00:04:56,600 --> 00:04:58,200
Speaker 2: leave the chicken a little bit raw because I know

109
00:04:58,240 --> 00:04:59,120
Speaker 2: you like it that way.

110
00:05:00,640 --> 00:05:02,040
Speaker 3: I don't want to settlement.

111
00:05:03,440 --> 00:05:05,280
Speaker 1: Well, so I look forward to this.

112
00:05:07,320 --> 00:05:09,479
Speaker 2: It's been cooking now for about forty minutes. You're ready

113
00:05:09,480 --> 00:05:09,960
Speaker 2: to have a look.

114
00:05:10,000 --> 00:05:12,960
Speaker 3: I'm ready to have a look. Unveil it, release your legs.

115
00:05:13,520 --> 00:05:15,000
Speaker 3: Oh Jesus, burnt.

116
00:05:14,800 --> 00:05:17,520
Speaker 1: Well, Brendan, you know why it's burnt.

117
00:05:18,320 --> 00:05:21,360
Speaker 2: Tom the tech who's in the kitchen with us when

118
00:05:21,360 --> 00:05:24,279
Speaker 2: we cook, told me that I had the oven, as

119
00:05:24,279 --> 00:05:27,240
Speaker 2: it says here, said at two hundred degrees. But Brendan

120
00:05:27,320 --> 00:05:31,320
Speaker 2: Jones knew better. You turned it up to two fifty.

121
00:05:31,920 --> 00:05:34,279
Speaker 2: And you wonder why it looks like this.

122
00:05:34,520 --> 00:05:36,640
Speaker 3: I'm worried that your oven wouldn't be hard enough, so

123
00:05:36,680 --> 00:05:39,240
Speaker 3: I just arked it up. Chicken.

124
00:05:39,240 --> 00:05:41,760
Speaker 2: Why did you have to know more than anyone else?

125
00:05:41,839 --> 00:05:44,640
Speaker 2: And you've stuffed it up? You left around it found out.

126
00:05:45,480 --> 00:05:46,840
Speaker 2: So let's slice it, shall we.

127
00:05:47,360 --> 00:05:49,640
Speaker 3: The chicken would have been a lot of people in

128
00:05:49,680 --> 00:05:52,560
Speaker 3: the chef would call that twice cooked and blackened is

129
00:05:52,600 --> 00:05:52,880
Speaker 3: a thing.

130
00:05:52,960 --> 00:05:56,200
Speaker 2: Now, so eat this blackened chip off the top and

131
00:05:56,200 --> 00:05:58,400
Speaker 2: see if you think that's delicious, because I tried one

132
00:05:58,440 --> 00:05:58,839
Speaker 2: and it's not.

133
00:05:59,200 --> 00:06:07,040
Speaker 1: Eat that. Yeah, wow, I'm going to slice into it now.

134
00:06:08,200 --> 00:06:12,880
Speaker 1: Look you the chicken is cooked. It's dry.

135
00:06:13,000 --> 00:06:19,640
Speaker 3: It's dry. Lest you les your legs, mois.

136
00:06:20,520 --> 00:06:26,480
Speaker 2: I think nive and fork one for you, ry am,

137
00:06:26,520 --> 00:06:29,040
Speaker 2: I right, look at that blackened stumps.

138
00:06:29,240 --> 00:06:30,119
Speaker 1: Be good for your teeth.

139
00:06:30,160 --> 00:06:32,160
Speaker 3: With the charcoal, it looks like a lampshak.

140
00:06:32,279 --> 00:06:38,160
Speaker 1: Of course it does not as Yeah, it is Brendan

141
00:06:38,279 --> 00:06:40,000
Speaker 1: Jones because he knows better than anyone.

142
00:06:40,240 --> 00:06:40,599
Speaker 4: He does.

143
00:06:41,600 --> 00:06:42,479
Speaker 3: It's a burden I know.

144
00:06:43,160 --> 00:06:45,720
Speaker 1: We will put this on our socials today. Just just listen

145
00:06:45,760 --> 00:06:51,560
Speaker 1: to that. That's the that's the coating. Listen. Is it

146
00:06:51,600 --> 00:06:53,000
Speaker 1: a little dry?

147
00:06:54,520 --> 00:06:57,560
Speaker 3: Yeah? You probably didn't need to burn it so much.

148
00:06:57,720 --> 00:07:01,080
Speaker 3: But at the end of the day, it's.

149
00:07:00,920 --> 00:07:02,720
Speaker 1: Like, what do you think it? What's the flavor?

150
00:07:02,839 --> 00:07:05,200
Speaker 3: Like if you get past if you.

151
00:07:05,160 --> 00:07:07,839
Speaker 2: Take the entire coating off, I could have coated it

152
00:07:07,839 --> 00:07:09,640
Speaker 2: in petrol and we take the coating off and will

153
00:07:09,680 --> 00:07:12,360
Speaker 2: taste Okay, no coating is supposed to be part of

154
00:07:12,360 --> 00:07:12,800
Speaker 2: the chicken.

155
00:07:12,840 --> 00:07:14,520
Speaker 3: That's one of the best ones you've ever made. Oh

156
00:07:14,560 --> 00:07:17,400
Speaker 3: come on, I'm not coming on anything. I'm telling you.

157
00:07:18,120 --> 00:07:19,680
Speaker 1: I eat the coating. Let me what you eat some

158
00:07:19,760 --> 00:07:20,320
Speaker 1: of the coating.

159
00:07:20,640 --> 00:07:22,360
Speaker 3: I love the coating.

160
00:07:22,440 --> 00:07:23,240
Speaker 1: That's what you eat.

161
00:07:23,120 --> 00:07:31,720
Speaker 3: It you get on one of your fancy restaurants. I'm observing. Wow,

162
00:07:32,480 --> 00:07:33,840
Speaker 3: why did I cranked up that other?

163
00:07:34,000 --> 00:07:36,360
Speaker 2: Oh isn't it just to two hundred and fifty to

164
00:07:36,400 --> 00:07:38,480
Speaker 2: cook chicken drumsticks for forty minutes?

165
00:07:38,520 --> 00:07:40,960
Speaker 3: I just do not like raw chicken.

166
00:07:41,000 --> 00:07:42,760
Speaker 1: But you like this. You like the coating on this.

167
00:07:42,920 --> 00:07:43,640
Speaker 3: I love the coating.

168
00:07:43,720 --> 00:07:44,280
Speaker 1: Listen to this.

169
00:07:46,520 --> 00:07:49,520
Speaker 3: That's that sounds. That's the crunch, you know when you

170
00:07:49,520 --> 00:07:51,400
Speaker 3: see those shows and they go, it's got the crunch,

171
00:07:51,600 --> 00:07:54,840
Speaker 3: it's got the flavors. I think this is a two

172
00:07:54,880 --> 00:07:55,920
Speaker 3: thumbs up from Joe's.

173
00:07:55,920 --> 00:07:57,640
Speaker 2: Well, you can have a look at our socials today

174
00:07:57,640 --> 00:07:59,800
Speaker 2: to see what it looks like and what Brendan Jones did.

175
00:08:00,080 --> 00:08:04,600
Speaker 4: I right, terrible, terrible starting What you do with that

176
00:08:04,720 --> 00:08:11,000
Speaker 4: you're doing there's a fancy the moldering cross cross.

177
00:08:12,320 --> 00:08:16,440
Speaker 2: That's what gets results, tends to give your dollar watching

178
00:08:16,520 --> 00:08:18,080
Speaker 2: my weight hit this crust go on.

179
00:08:18,320 --> 00:08:19,680
Speaker 3: That's a lot of crust to do it.

180
00:08:23,400 --> 00:08:23,760
Speaker 4: Very good.

181
00:08:23,840 --> 00:08:27,280
Speaker 3: Oh it's so good, so good. I recommend you make

182
00:08:27,360 --> 00:08:28,760
Speaker 3: it tonight. Maybe just back it down.