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Speaker 1: Start.

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Speaker 2: What you do with that? You do it. There's a

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Speaker 2: fancy the moldy bacteria invested slab of meat.

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Speaker 1: Fall off the most too much tends to give you

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Speaker 1: TikTok tak.

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Speaker 3: This is where we make food from TikTok. Last week

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Speaker 3: was a fail.

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Speaker 2: It was well, it looked like it might have been okay.

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Speaker 2: It was. This was a TikTok that had gone viral

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Speaker 2: where you get Macca's ice cream cones, munched them.

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Speaker 3: Down, punched about six cones, and then.

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Speaker 2: You add like m and M's and all kinds of

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Speaker 2: yummy stuff. Then you put chips in it like fries,

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Speaker 2: and then the piece of resist storms. Sorry it's French.

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Speaker 2: Is that you because of just of Justin Trudeau? I'm

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Speaker 2: learning French? Is you get two hash browns and put

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Speaker 2: this ice cream concoction between it. We didn't like it.

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Speaker 2: Today we're going with a dip. You know, you've got

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Speaker 2: a family wedding on Saturday. I don't know if you

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Speaker 2: neat help with the catering. Dips are always crowd pleases.

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Speaker 3: My kids have got names.

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Speaker 2: So one of them. The main ingredient is this is

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Speaker 2: it something that might trigger a lot of people from

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Speaker 2: their school years.

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Speaker 3: Devon, Oh yeah.

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Speaker 2: Devon, lunch and meat baloney. I think I've called you

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Speaker 2: all those things. But these that's what they call it,

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Speaker 2: don't they blooney? Is that a Victorian one?

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Speaker 3: Now they call it fritz fritz in adelaide.

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Speaker 2: And it's confusing if you see it at the shop,

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Speaker 2: in that big loaf thing, because you can buy dog food.

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Speaker 4: Like that too.

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Speaker 3: I think there's not too much between the ingredients.

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Speaker 2: Well, let's see this. I saw this on TikTok, so

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Speaker 2: let's see what we think.

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Speaker 3: You got the nutribullet out, I've got the neutrals. Are

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Speaker 3: you with how it all works? O?

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Speaker 2: Faye, you're learning French. I'm putting the devon into the neutrable.

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Speaker 2: So slices of devon, a stack of them have gone

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Speaker 2: in there. What I add next is a big scoop

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Speaker 2: of mayonnaise.

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Speaker 3: You've got your traditional mayo.

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Speaker 2: Devon and mayo. It's a usual combination.

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Speaker 3: Do you like to put mayo on stuff?

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Speaker 2: Next up, we've got tomato sauce. Just a big excuse me,

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Speaker 2: and now I'll put in some tomato sauce. So the

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Speaker 2: tomato sauce has gone in yep, what happens.

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Speaker 3: Now, are you going to add any more assault to that?

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Speaker 2: Raw? Onion goes in? Dear, that's already big floor, pretty chopped. Yep,

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Speaker 2: that's pretty much it.

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Speaker 3: OK.

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Speaker 2: What I do now is I put the lyd yes.

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Speaker 2: I've used the neutral bullet before, Brendan, I heard you ask.

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Speaker 3: Don't cross threaded. Well, if you crossed it, oh.

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Speaker 2: Don't cross thredit. It takes saying don't put a knife

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Speaker 2: in your eye. No I haven't, I haven't you do this?

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Speaker 2: Shut up?

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Speaker 1: Oh?

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Speaker 3: Yeah, is that running?

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Speaker 2: I'm blending it down. It looks like seafood sauce that

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Speaker 2: you'd put a prawn in. Yeah, that's all that's missing.

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Speaker 2: So I'll keep blending.

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Speaker 3: You keep blending. We'll do this.

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Speaker 2: Let me just shake it up.

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Speaker 1: Okay, just watch your hands coming up next. We'll try this.

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Speaker 1: It is fourteen past eight, is it on? I can't tell.

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Speaker 3: Do you think you've used the innutribleet enough?

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Speaker 2: Blended hell out of this thing? Today? We're making a

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Speaker 2: Devon dip, Devon and dip. Anyway, we've got devon. I've

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Speaker 2: put slices of devon in here, quite a few, a

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Speaker 2: big scoop of mayo. It was a bit grainy, so

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Speaker 2: I put some more mayo in.

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Speaker 1: Now, what you've done is you've taken the devon and

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Speaker 1: you've put it back into.

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Speaker 2: The mayo ja to get another scoop.

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Speaker 3: And cross contaminated the mayo.

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Speaker 2: I don't care.

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Speaker 3: You've ruined that mayo.

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Speaker 2: We've got a squirt of tomato sauce and some raw onion.

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Speaker 2: I'm now going to take this out of the neutral bullet.

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Speaker 3: Yep. Sure you don't want to blend it some more?

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Speaker 2: Should I?

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Speaker 3: It's choking.

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Speaker 2: Let's have a look. Oh it looks like human flesh.

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Speaker 3: Now it looks fat?

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Speaker 2: All right, what I'm going to do now.

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Speaker 3: Yep, serve it on?

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Speaker 2: Up, scoot a dog. We're having if it's wedding, for

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Speaker 2: it for your wedding, your son's wedding.

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Speaker 3: You're off microphone there, Oh, shut up.

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Speaker 2: I know I've worked in a studio for some time.

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Speaker 2: Ye and luckily you swear right into it because that's

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Speaker 2: what I was doing. Off, go on, go on, co

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Speaker 2: host all right, now you and I'm putting some I'm

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Speaker 2: putting some parsley on it. And now we've got these

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Speaker 2: what are they called jets? Give you a kick in

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Speaker 2: the jacks. Because it's not your business to direct me.

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Speaker 3: You're doing half a job, all.

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Speaker 2: Right now, Brendan, Yes, please take a scoop of the jets.

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Speaker 2: It looks like it looks it looks like a seafood

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Speaker 2: looks it looks like seafood. A dip that you would

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Speaker 2: put over here. Mate, I've got to have one and

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Speaker 2: I do as well. All dip and then we'll all

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Speaker 2: eat at the same time and.

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Speaker 3: We'll all eat it. So do you want to be there?

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Speaker 3: Because there's enough of it?

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Speaker 2: Can I have peace?

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Speaker 3: Sure?

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Speaker 2: Okay, thank you? You're ready? If you've got one devi

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Speaker 2: and dip.

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Speaker 4: Count oh oh oh wow? Well too much mayo? You've

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Speaker 4: put way too much mayo.

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Speaker 2: You know it's not offensive?

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Speaker 3: No, a little bit dog foodish. Yeah, do you think Look,

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Speaker 3: I think you could do it.

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Speaker 2: You have another one.

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Speaker 3: I think you Couldah, you're going back for seconds. I

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Speaker 3: don't think it's bad.

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Speaker 2: But knowing that it's meat doesn't make me happy. No,

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Speaker 2: you don't think that's not bad? And then you go,

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Speaker 2: you know what, it's got meat on.

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Speaker 1: The it's a little bit exotic though, I think if

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Speaker 1: you yeah, look, say you only had devon in the

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Speaker 1: kitchen in the fridge and people are coming around, and.

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Speaker 3: You think, what am I going to make? What am

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Speaker 3: I going to make?

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Speaker 1: You can make this, and I think it's an appetizing It.

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Speaker 2: Actually isn't bad. You didn't like it, Ryan, but you

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Speaker 2: probably haven't grown up with Devon. We kind of have

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Speaker 2: a bit of a soft spot devn and tomato sauce,

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Speaker 2: which are both in this dip. So we just left

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Speaker 2: the bread out.

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Speaker 3: We're giving it the two out of three ape, I think.

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Speaker 3: So the meat.

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Speaker 4: Life starting, what you do with that?

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Speaker 2: You do it? There's a fancy the moldy, bacteria infested

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Speaker 2: slab of meat fall off.

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Speaker 3: The fall results too much. That tends to give your

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Speaker 3: diar it's.

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Speaker 2: A bit moorishs more, no thanks.

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Speaker 1: Okay, you'll have to break out the station dust busted

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Speaker 1: to clean up all his guns.

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Speaker 2: Should be here soon