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Speaker 1: Started.

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Speaker 2: What you do that, you do it.

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Speaker 1: There's a fancy the moldy, bacteria infested slab of meat fall.

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Speaker 2: Off, the.

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Speaker 3: Too much tends to give your di TikTok taker is

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Speaker 3: where we make food from TikTok and we eat it.

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Speaker 2: This is one I saw this week called silly chili.

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Speaker 3: And what we do first of all is we get

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Speaker 3: some canoli, which is like big you know what that

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Speaker 3: it's pasta with a big hole in it.

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Speaker 2: Pasta tubes, pasta tubes I've been called worse.

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Speaker 3: And you put a sausage inside each one. Now the

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Speaker 3: picture I saw the sausage was like a Frankfurt.

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Speaker 2: These are sausages.

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Speaker 3: So I've got it. Looks like Lang Hancock's wedding night

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Speaker 3: that goes. So what I do is I put these

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Speaker 3: little sausages inside this tube.

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Speaker 1: It's actually you do it.

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Speaker 2: You're quite adept with that.

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Speaker 3: It's do it because it's it is as anyway, look now,

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Speaker 3: what are you doing?

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Speaker 2: I'll go in from the other end. That's what he said.

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Speaker 3: All right, I'll just do two of these because I

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Speaker 3: started them a bit earlier, because they're fidley.

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Speaker 2: So sausage goes in the canoli tube.

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Speaker 1: Right, sausages are those out of curiosity?

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Speaker 2: Mum, oh just beef.

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Speaker 3: And now have a look. See how anymore I've done

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Speaker 3: down here? You So we've got these here now, So

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Speaker 3: what I do? So I've put sausages inside these canoli tubes. Yep,

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Speaker 3: I put them inside a baking tray. So we line

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Speaker 3: them up. So we've got sausages inside canoli tubes in

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Speaker 3: our baking tray.

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Speaker 2: Then this is unusual.

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Speaker 3: You put a string cheese, you know, these stringers the

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Speaker 3: kids they give them to the kids, give them the kids.

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Speaker 3: They go on top, So then I get calcium deficiencies. Okay, Brendan,

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Speaker 3: So what happens now is we put these cheese stringers

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Speaker 3: on top of these on top of the canoli in

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Speaker 3: the little gaps there. Next up two cans of chili,

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Speaker 3: not too cans, not exotic birds from the Amazon.

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Speaker 2: Two cans of chili. Me smells art school I used

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Speaker 2: to eat, did you, Brendan? I need a spoon.

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Speaker 3: Let me get you grab one so that gets munched along.

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Speaker 3: Thank you, Brendan. You're wearing a white shirt, which is unfortunate. Well,

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Speaker 3: I've got an important meeting today, so what could possibly go?

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Speaker 2: All right? So we spread the chili over the top.

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Speaker 2: Then I add a cup of water.

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Speaker 3: I like, how you're eating the recipe for this?

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Speaker 2: Yeah, why wouldn't I Do you think I just have

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Speaker 2: this in my head?

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Speaker 1: You're soux fle.

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Speaker 2: Shut your neck. Then we put some diced onions on top.

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Speaker 1: Poor, it's quite the smell.

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Speaker 2: Diced onions go on top.

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Speaker 3: Now, weirdly this gets because that just looks like, well,

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Speaker 3: that's sausage inside some pasta and chili. But then we

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Speaker 3: squeeze this mustard all over the top, and you've got

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Speaker 3: classic yellow mustard.

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Speaker 2: I saw how they did it. Pardon wrenches mustard. It's

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Speaker 2: really good. Oh yuck.

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Speaker 3: And then I'll put some mustard so that goes all

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Speaker 3: along there. Then this one, then the tomato sauce. This

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Speaker 3: won't be as far. Here we go tomato sauce. So

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Speaker 3: it is what we've done. You're paying attention. We've put mustard,

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Speaker 3: we put tomato sauce. Then we cover this with grated cheese.

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Speaker 1: Great cheese.

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Speaker 2: But this looks like heartburn, doesn't it. Just this is

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Speaker 2: the epitome of heart burn.

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Speaker 1: I could eat it now.

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Speaker 3: So what we've got, let's reiterate bread. We've got some

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Speaker 3: sausages that went into a canoli.

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Speaker 2: Tube with the langes. We like to know the lanes.

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Speaker 3: We put stringy cheese on top. We put chili meat

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Speaker 3: on top, diced onions, mustard, tomato, sauce, cheese. If you

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Speaker 3: open the oven, it's a going in.

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Speaker 2: Okay, And you got your oven set to what time?

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Speaker 2: One to what time? Nineteen fifty it's one eighty five minutes.

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Speaker 3: So this is called silly chili, and we'll see how

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Speaker 3: we go.

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Speaker 2: The women were more compliance, would you, Brendan, Of course

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Speaker 2: you would.

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Speaker 3: Well, today we're making silly chili. I'll tell you how

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Speaker 3: we got where we are. It's got a cover on it,

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Speaker 3: so we haven't looked at it since it's come out

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Speaker 3: of the oven. It's been cooking since well, just before

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Speaker 3: seven o'clock this morning. Canoli, which is like a big

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Speaker 3: pasta tube, and into that when a soft sausage looked

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Speaker 3: like some terrible marital incident. So we layered those in

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Speaker 3: the tray. I put some what's that string cheese? I

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Speaker 3: put string cheese. You my all leave it in the

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Speaker 3: packaging because.

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Speaker 2: It takes the kid. It's right. Put that on as well.

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Speaker 2: Cans of chili meat, stag chili.

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Speaker 3: Then we had some dice onions, then squirted mayonnaise, tomato sauce,

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Speaker 3: and then cheese, grated cheese all over the top. It

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Speaker 3: has now come out of the oven. We've baked it

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Speaker 3: at one hundred and eighty degrees. Here comes So.

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Speaker 1: How long has it been in the oven?

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Speaker 2: For? Probably since about ten too.

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Speaker 3: It's said twenty minutes, but I I mean it said

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Speaker 3: the rest of you said twenty minutes. Are going a

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Speaker 3: bit longer than that, right, Oh well, actually smells quite.

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Speaker 2: Delicied, smells beautiful. Okay, we're going to home. End to

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Speaker 2: here it looks yeah, man is cutting stuff up again.

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Speaker 3: I wonder how the sausages cooked inside.

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Speaker 2: I'm left handed, which makes this.

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Speaker 1: I know. I just can't watch your cut stuff. It's

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Speaker 1: like that chef from the Muppets got control of your hands.

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Speaker 2: Okay, well be around your neck if.

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Speaker 1: You get in tense, a TikTok tucker time.

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Speaker 2: Here you go.

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Speaker 3: That's a lot of cars.

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Speaker 2: I think that the sausage is cooked. That's for you,

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Speaker 2: and I'll give one to Ryan.

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Speaker 3: Well, it's his birthday. Is your birthday yesterday?

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Speaker 1: Well, you didn't mention it.

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Speaker 2: Why did you mention it.

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Speaker 3: Forgot I stop you to just eat. Thank you, becae.

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Speaker 3: Actually that's a spring, it's a garnish.

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Speaker 2: It's a spring. That's the only bit that's going to

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Speaker 2: be good for you. On the top, let me get

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Speaker 2: some as well.

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Speaker 1: That looks a bit sexual.

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Speaker 2: Oh that looks like you found a used condom in

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Speaker 2: what's that? That's a sausag casing. Okay, delicious, let me

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Speaker 2: have it. Let me have mouths a past there. But

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Speaker 2: it's sweet. Is that the tomato sauce that's made it

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Speaker 2: so sweet? Oh yeah, yeah, delicious? Rather like it. It's

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Speaker 2: worth tap wheat again behind because it's so young.

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Speaker 1: Actually it doesn't matter because tile cement when you're stone.

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Speaker 3: So this is really to your brandan well, thank you

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Speaker 3: for that. This is not surprisingly delicious.

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Speaker 2: This I give it.

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Speaker 1: How many thumbs up?

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Speaker 2: I've given one hundred Tasmanian thumbers. Start with the weed

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Speaker 2: that you do it.

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Speaker 1: There's a fancy the moldy bacteria invested slab of meats

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Speaker 1: much tends to give your di.

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Speaker 2: Is spectacular good for the calorie consciousness absolutely, and for

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Speaker 2: your heart burn as well.