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Speaker 1: Today is International Roast Dinner Day, a day to celebrate

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Speaker 1: a great hunk of meat and all the trimmings.

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Speaker 2: You're excused, Tash Peterson.

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Speaker 3: There is yes worst day on the calendar.

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Speaker 4: Hear?

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Speaker 3: There is a day for everything, isn't there?

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Speaker 2: There is a day for everything?

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Speaker 5: You know.

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Speaker 1: The Sunday roast dinner has a history. You would think

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Speaker 1: that resting a day would be on a Sunday, but anyway,

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Speaker 1: it's not. The Sunday roast in a day roast dinner

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Speaker 1: has a history that can be traced back to the

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Speaker 1: fifteenth century in the British Isles, during the time of

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Speaker 1: King Henry the seventh. It is believed that the royal

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Speaker 1: guards had the tradition of consuming roast meats after attending

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Speaker 1: the Sunday church service. That is what eventually provided them

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Speaker 1: with the nickname beefeters.

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Speaker 2: Ah, how about that?

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Speaker 3: Did they have royal webers back?

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Speaker 4: Then?

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Speaker 3: Take up the royal webber beef or you'll lose your head. Jeeves,

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Speaker 3: this meat is ever done? Take him to the towel.

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Speaker 1: What's your pick for a roast dinner? I'm a lamb girl.

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Speaker 1: I like a leg of lamb.

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Speaker 3: As a kid, we used to have roasts far more often.

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Speaker 3: I always loved the rolled roast the beef.

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Speaker 1: Oh, yes, yes, yes, I know what you mean.

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Speaker 3: Yeah, Mum would do that so wrapped up with a

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Speaker 3: string around it to hold it together so it didn't

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Speaker 3: go in the royal weather.

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Speaker 1: Absolutely. What's your thought on cooked carrots. I like raw carrots,

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Speaker 1: not cook carrots.

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Speaker 3: I'm not a fan of carrots. Well, I'm not a

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Speaker 3: fan of carrots in a roast, but if they are

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Speaker 3: going to be done, I like them well done. Yes,

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Speaker 3: the more caramelized the better.

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Speaker 1: It's kind of it's it's hard to go wrong with

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Speaker 1: a roast dinner unless unless, of course, unless, of course,

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Speaker 1: you overcook it, which.

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Speaker 2: Is going to completely ruin it.

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Speaker 1: But you know, dinner in general can be fraught with disasters. Yes,

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Speaker 1: which is what we want to talk about this morning. Yes,

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Speaker 1: not just roast dinners, but dinner.

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Speaker 3: Well. I earlier this year I did a roast on

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Speaker 3: the Weber, the Royal Webber, Yes, and I put it

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Speaker 3: in a certain dish. And was it a beef, Yes,

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Speaker 3: it was was a rolled roast, but it was beef

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Speaker 3: from somewhere that we normally get our meat from, which

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Speaker 3: is usually very very good. But things just started to

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Speaker 3: go wrong. I heard this loud crack from underneath the lid.

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Speaker 3: The dish that it was in had couldn't handle the

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Speaker 3: heat and broken half. So the roast had come off anyway,

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Speaker 3: So we cleaned it up. It was all good. No

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Speaker 3: one was watching, and it was fine, and we served

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Speaker 3: it up and then I cut into it and it

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Speaker 3: was like this, you know how you get that gristle? Yeah,

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Speaker 3: and so like it was just disaster after disaster after disaster. Okay,

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Speaker 3: so that's the most recent one I've had. And I

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Speaker 3: lost a very nice dish too.

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Speaker 1: Yes, So, as I said earlier, the way to avoid

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Speaker 1: dinner disasters.

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Speaker 3: Is to not cook dinner disasters, roast dinner disasters. Everyone

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Speaker 3: from Lisa apparently, who gets everything delivered.

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Speaker 2: We've all didn't say that.

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Speaker 1: That I don't cook's in the microwave.

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Speaker 3: That's cooking. Things can go roight, things explode, things can

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Speaker 3: explode in that.

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Speaker 2: Well, that's true.

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Speaker 1: We just got a text saying I get a roast

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Speaker 1: almost every day, But that's because.

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Speaker 2: They don't behave, Oh behave. They didn't say where they're from.

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Speaker 3: John and Como, Hello morning John.

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Speaker 6: Hello morning Russ. I hope you're boiling the kettle in

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Speaker 6: the morning for tea. No, and microwave is not cooking,

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Speaker 6: it's warming.

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Speaker 2: Up well frozen.

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Speaker 3: Yeah, John, Come on, the things you can do with

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Speaker 3: a microwave.

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Speaker 2: Now, yeah, what you did a disaster okay.

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Speaker 6: Many years ago, asked me to get the lasagnea out

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Speaker 6: of the fridge and put it in the oven. Yeah,

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Speaker 6: so I thought, yeah, okay, fine, I can do that.

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Speaker 6: So I get it out and put it in the oven.

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Speaker 2: Now he's fifteen.

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Speaker 6: Minutes later, Yeah, fifteen minutes later, we're wondering why the

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Speaker 6: cheese is in brownie and my wife's looking at what's

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Speaker 6: coming on? So I took it out of the sort.

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Speaker 6: He took it out and had to look at it

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Speaker 6: and guess what John forgot to do at the top.

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Speaker 1: Rookie mistakes and there's just no salvaging. No, No, it's

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Speaker 1: I've been how far.

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Speaker 2: Down do you have to go?

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Speaker 3: It's we make that mistake, John, Yeah, yeah, all right, John, thanks, thanks,

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Speaker 3: thanks for fessing up. You're not the only one who

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Speaker 3: has done that, I can assure you. Yeah, or the

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Speaker 3: plastic off the bottom sometimes sometimes pastic steak and stuff. Yes,

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Speaker 3: how embarrassing.

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Speaker 2: It's an easy mistake.

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Speaker 3: It is an easy mistake.

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Speaker 5: We've all done.

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Speaker 2: We've got to tech.

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Speaker 1: We're talking about dinner disasters, and we've got a text

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Speaker 1: from someone saying, I blew the lid off my pressure

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Speaker 1: cooker and it went into every crevice.

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Speaker 2: Good.

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Speaker 1: Possibly, fine, I assume you've been in the kitchen. It

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Speaker 1: took a week too deep clean everything. My brother was

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Speaker 1: making caramel by boiling a can of Nestles milk.

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Speaker 2: Needless to say, it exploded.

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Speaker 1: The can hit the ceiling, put a hole in it,

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Speaker 1: and that caramel set like a rock.

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Speaker 2: Pretty sure, there's still clumps of it on the ceiling.

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Speaker 3: You just lick it off the ceiling.

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Speaker 2: Once it cools down.

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Speaker 3: Yeah, that's true. Yes, that that's cooking disaster. Angie in

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Speaker 3: Beach Burrow, you have one for us, what's your disaster?

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Speaker 5: Yes?

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Speaker 7: So I was making some nice homemade sausage rolls for

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Speaker 7: the family, and they looked really really good, and we

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Speaker 7: all tucked into them and realized that they tasted really

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Speaker 7: really sweet. I used the wrong pastry. I used the

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Speaker 7: sweet pastry instead of savory.

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Speaker 2: Easy mistake.

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Speaker 3: Did they eat them? Anyways?

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Speaker 1: I was willing to give.

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Speaker 3: It a guy because at the end of the day,

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Speaker 3: you have tomato sauce on those things, and that's sweet

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Speaker 3: tomato sauces.

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Speaker 1: For did you did they tomato sauce or maybe a

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Speaker 1: nice raspberry coolie?

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Speaker 2: Yes, it could go either way.

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Speaker 3: Always read the labeling when you go to the supermarket

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Speaker 3: and read the labeling. Okay, there is a difference in

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Speaker 3: your pastries now.

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Speaker 1: Marrion Bayswater says, a while ago, I was sitting down

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Speaker 1: to just about to tuck into a beautiful roast lamb,

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Speaker 1: picked up.

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Speaker 2: The salt shaker, gave it a shake.

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Speaker 1: The lead came up, smothered the whole roast lamb in salt,

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Speaker 1: rendering it completely inedible.

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Speaker 3: Even the dog wouldn't touch it.

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Speaker 2: That would be so disappointed.

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Speaker 1: Well, speaking of dogs, Marilyn and Mula loose as, I

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Speaker 1: used to roast meat for my dogs. But one day

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Speaker 1: I cooked a beautiful roast ready to cut it into

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Speaker 1: cold meats for the week. Idiot partner fed that to

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Speaker 1: the dogs, thinking it was their meat.

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Speaker 2: They ate like royalty.

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Speaker 3: That day, poor old Wendy in Freematle made a delicious

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Speaker 3: spaghetti bolonnaise. Family compliments were you know, they were all saying,

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Speaker 3: how beautiful the flavor was, but they did comment on

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Speaker 3: the amount of gristle. Turns out she'd use the dog's ball.

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Speaker 2: When Marilyn could put out a cookbook together.

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Speaker 3: I think Mitchell is in Cannington, Mitchell, what disaster happened?

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Speaker 3: What dinner disaster?

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Speaker 5: Hey guys. So, yeah, me and my missus probably about

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Speaker 5: ten years ago on it. So now we were pretty

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Speaker 5: early on and I said I'd make a beef cheeks

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Speaker 5: for Fidger came around. Yeah, well, I.

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Speaker 3: Don't call it too.

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Speaker 5: So I was making the jew and the jew wasn't

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Speaker 5: really turning out right, So I was like, oh my god,

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Speaker 5: what am I going to do? So I thought, oh,

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Speaker 5: the Oicie Park Hotels just across the road. So I

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Speaker 5: went across the road to have a look at their menu,

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Speaker 5: and they did beef cheeks, luckily enough for me. So

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Speaker 5: I've got them to make bee right I did. She

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Speaker 5: loved them, and then I didn't until a few years later.

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Speaker 5: And then she kind of clicked and worked out the

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Speaker 5: reason why she didn't get beef checks again because obviously

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Speaker 5: I didn't know how to cook it.

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Speaker 3: I like, i'd give you a mar Yeah, I like

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Speaker 3: it for lying, Yeah.

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Speaker 5: But I do. But I do have to sort of.

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Speaker 5: I have redeemed myself the last a couple of months.

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Speaker 5: I have actually gone and made it for her and.

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Speaker 3: Yeah, there go, you're not a complete beef cheap cheetah.

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Speaker 1: Chel that's good, Yes, young beef cheeks rub it in Bayswater.

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Speaker 2: Hello, Hello, what's your dinner disaster up?

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Speaker 4: Well, Mum was doing the family roast on the weekend.

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Speaker 4: You know that the lamb, the potatoes and everything's all

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Speaker 4: done in the pan. And I said, Mom, Mum, I

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Speaker 4: can I do the gravy and she said, yeah, of

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Speaker 4: course she can. Now grab a pot, put it on

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Speaker 4: the stove, and Mom pours the juice out of the pan.

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Speaker 4: You know, it's really nice. And I said, now what

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Speaker 4: do I do? She says, we'll grab some corn flour

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Speaker 4: and stir it in and watch it thicken up. So

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Speaker 4: I'm pouring the corn flour and I said, Mom, it's

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Speaker 4: not thickening up. She goes, We'll just put some more

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Speaker 4: corn flour in there until it does. Because I'm pouring

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Speaker 4: this corn flour in and I said, Mom, it's not working.

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Speaker 4: Then she looks out and she goes, well, it would

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Speaker 4: help if you turn the stove. I said, So I

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Speaker 4: turned the stove on, and of course I've got this

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Speaker 4: big lump of glue on the end of my spoon.

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Speaker 4: And of course it was a dry roast that day,

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Speaker 4: and that did not impress when he pulled the tomato

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Speaker 4: sauce out for his Sunday road.

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Speaker 1: Such a fine line between gravy and a bunch of glue,

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Speaker 1: you know, goo on the end of this boon. Definitely

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Speaker 1: did you use it for paper mashe did you make it?

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Speaker 3: Did you make a puppet?

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Speaker 5: Well?

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Speaker 4: Actually I think it ended up being a dors bumper

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Speaker 4: stop for the car. So I didn't roll off when

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Speaker 4: when when Dad was fixing the engine doesn't.

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Speaker 3: Yeah, well something came of it. Then.

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Speaker 1: Our winner today is on the text It's Nancy and Gosnell's.

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Speaker 1: So when her and her hubby first hooked up, she

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Speaker 1: was trying to convince him that he did indeed like pasta,

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Speaker 1: even though he said he didn't, And so with a

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Speaker 1: couple of wines under her belt, she said, I'm going

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Speaker 1: to make you ravioli and from scratching, you're going to

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Speaker 1: love it. So she made the pasta accidentally with self

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Speaker 1: raising flower and they looked like balbuns instead.

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Speaker 2: Of ravioli. She said it was disgusting.

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Speaker 1: Not even the dog would eat them in Thirteen years later,

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Speaker 1: I still haven't attended.

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Speaker 2: It grew and grew.

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Speaker 3: We're gonna need a bigger pot. We're gonna need a

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Speaker 3: bigger pot. Well that, Nancy, that disaster has led to

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Speaker 3: something good for you now Yes,