WEBVTT - MINI: Recipes

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<v Speaker 1>Quest. Yeah, welcome friends to the Christian O'Connell show podcast yesterday.

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<v Speaker 2>I want to make something different for the kids, right,

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<v Speaker 2>so I thought, you know, the weather's really nice, will

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<v Speaker 2>eat outside. I'm going to find a recipe and I

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<v Speaker 2>make a really nice some kind of Greek dinner, like

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<v Speaker 2>a beautiful Greek soanad perfect, But there's some kind of

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<v Speaker 2>marinade for the chicken.

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<v Speaker 1>And want a marinate all day? So what is it?

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<v Speaker 2>Whenever you go online now to find a recipe you

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<v Speaker 2>get ten thousand words or some think piece beforehand about

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<v Speaker 2>the history of it or their nonna that used to

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<v Speaker 2>make it.

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<v Speaker 3>Let me give you this website called oh, look it

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<v Speaker 3>up just the recipe or something like that. You copy

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<v Speaker 3>and paste the URL and it gets rid of all

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<v Speaker 3>nona's history.

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<v Speaker 2>So it tries me nuts. When did suddenly it just

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<v Speaker 2>start happening where they do this thousands of words about

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<v Speaker 2>the thing you want to eat.

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<v Speaker 1>I just I just want the recipe.

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<v Speaker 2>I don't need the history or the origin story of

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<v Speaker 2>where you got this from.

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<v Speaker 3>I know why they do it as well. It's to

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<v Speaker 3>rank higher and Google. Oh is it something to do

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<v Speaker 3>with you more words? Like more references to what you're making,

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<v Speaker 3>gives you more hits, and then you you show up

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<v Speaker 3>hiring Google.

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<v Speaker 1>Do you know what this? This? This this recipe that

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<v Speaker 1>I made yesterday.

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<v Speaker 2>It was a beautiful marinade with Greek yogurt and what

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<v Speaker 2>was it oregano and lemon and garnet.

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<v Speaker 1>It was beautiful, realize, but.

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<v Speaker 2>The opening lines it was at the start of your

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<v Speaker 2>school say see movie. It actually began the Persians knew

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<v Speaker 2>it era. I actually started with it, going did they

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<v Speaker 2>what do they know? How can it be following the

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<v Speaker 2>line of the ancients. Sometimes when you're wake in a

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<v Speaker 2>new recipe, you have to start googling because they just

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<v Speaker 2>mentioned something in.

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<v Speaker 1>There everybody else's chefs know about. Do you want me yesterday?

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<v Speaker 2>Was it said cucumber then brackets seeded, And I went,

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<v Speaker 2>I don't know what that means?

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<v Speaker 1>What is it? They have seeds in get one with

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<v Speaker 1>the seeds they're on they're in there. So they had

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<v Speaker 1>to google cucumber seeded? What is that? Actually? What A

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<v Speaker 1>timed into Google? And what is it?

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<v Speaker 2>It's basically where you remove the green outer layer the skin,

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<v Speaker 2>cut it lengthways and then you get a spoon, you

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<v Speaker 2>scrape it down the way and it gets rid of that.

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<v Speaker 2>Apparently that's too much wetness there, and then you chop

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<v Speaker 2>that up and half it and then courts it and

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<v Speaker 2>you put it in your salad and has a zest

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<v Speaker 2>without them are wetness.

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<v Speaker 3>I often do it at restaurants, end up googling half

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<v Speaker 3>the things on the menu because you don't know what

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<v Speaker 3>it is.

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<v Speaker 1>Every tell me what is duka? That is gorgeous? Yah,

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<v Speaker 1>du seeds and grains and it's beautiful, isn't it.

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<v Speaker 2>Yeah, you get a bit of crusty bread and some beautiful.

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<v Speaker 1>Yeah, have it now.

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<v Speaker 2>Sometimes I scrambled eggs with duka or ducker, and it's

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<v Speaker 2>just very recent. They all restaurants have a meeting. Have

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<v Speaker 2>you heard about duka?

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<v Speaker 3>The Persians new every time a menu says a different

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<v Speaker 3>cheese on it, because there's hundreds and hundreds of different cheeses.

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<v Speaker 3>If you're just saying brackets, this is a type of cheese.

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<v Speaker 2>Because the amount of times an emoji of blocker chairs

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<v Speaker 2>it works in all like communication now on our phones

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<v Speaker 2>emoji up the menu.

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<v Speaker 3>Of the time you don't know a word and you

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<v Speaker 3>ye thought it's.

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<v Speaker 1>A radio cheat was another one like radio Chai radio cheeky.

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<v Speaker 1>What is radio chia rio? You look like you know

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<v Speaker 1>what's radio chi? Don't know what it's? R A D

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<v Speaker 1>D I C h O. Yes, what's that? I thought

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<v Speaker 1>it was an Italian footing player. I don't know what

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<v Speaker 1>it is.

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<v Speaker 3>That cheese isn't it's Is it a cheese or is

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<v Speaker 3>it a vegetable?

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<v Speaker 1>Hang on the producers getting involved.

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<v Speaker 3>Katelin, it's a leafy vegetable. So it's like a yeah,

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<v Speaker 3>no wonder, I haven't touched this letter.

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<v Speaker 2>You should only ever be two types iceberg or cos

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<v Speaker 2>that it's.

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<v Speaker 3>More like a cabbage. No, it's beautiful.

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<v Speaker 1>It's got a lovely how would you describe it? A

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<v Speaker 1>reddish one? Beauty's a nice iceberg? Enough letters varieties.

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<v Speaker 3>Comparing my dinner last night to all these exotic foods

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<v Speaker 3>we've been talking about. I have every couple of weeks

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<v Speaker 3>just get too lazy to eat dinner, and I'll have

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<v Speaker 3>Gordy's animal shaped pasta with butter and parmesan, And that

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<v Speaker 3>is so tasty. Why is it tasty as the normal pasta?

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<v Speaker 2>I know I used to love eating the young when

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<v Speaker 2>the kids are little babies, there their dinners all warm.

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<v Speaker 2>And also because it was like pre almost digested, so

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<v Speaker 2>it's a perfect lazy man's dinner. You don't have to

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<v Speaker 2>use your teeth that much. You can actually just swallow it,

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<v Speaker 2>ingest it, and it's just so warm and pleasing. You

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<v Speaker 2>get why those babies are so happy after they've eat it.

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<v Speaker 2>This is the Christian O'Connell show podcast.