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Speaker 1: Quest.

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Speaker 2: Yeah, welcome friends to the Christian O'Connell Show podcast.

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Speaker 3: Yesterday we kind of half stumbled into this and it

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Speaker 3: feels like unfinished business, so we need to go back

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Speaker 3: into this. It created a lot of messages and a

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Speaker 3: lot of speculations, so we're going to talk now about

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Speaker 3: the best and worst desserts. Jack, let's go first of

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Speaker 3: all to you, because you're the guy that got into

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Speaker 3: the p word pav lover.

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Speaker 4: I think it's an overrated dessert. Australians don't feel like

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Speaker 4: they can say that because it's seen as an Australian icon.

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Speaker 1: But seen as an Australian not to like pavlover.

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Speaker 4: If we really think about it, it's not very nice,

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Speaker 4: is it.

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Speaker 1: I'm actually I have to be honest. I'm going to

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Speaker 1: be really honest here.

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Speaker 3: It's it's I know, the visas, that passport has only

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Speaker 3: just been it's a year old.

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Speaker 4: You're a citizen now, so you can speak your truth.

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Speaker 1: And the inks barely dry on that STANMP. I'm sure.

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Speaker 1: But what are we eating here? It's like Palestine ring?

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Speaker 1: It is are we rendering a war? This brittle, horrible.

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Speaker 4: Stuff, sugary polystyrene?

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Speaker 1: Yeah right, beautiful that's what it is. Squeaking in your mouth.

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Speaker 5: It's not dessert, bubbles of air. That's graciousness.

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Speaker 1: Then bring me a moose.

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Speaker 4: No, it feels like that's the problem. You don't feel nothing,

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Speaker 4: feels like it's the stomach. You put it in your mouth,

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Speaker 4: hit the stomach.

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Speaker 5: All the beautiful fresh berry sure.

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Speaker 4: Enjoy the star Yeah, raspberries, blueberries cream, Yeah, yum yumt

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Speaker 4: me more.

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Speaker 1: What is meringue bringing to the party?

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Speaker 5: Nothing but assuming to overbear the god.

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Speaker 3: I don't want a buffer dessert assuming, please assume so

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Speaker 3: much about me.

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Speaker 5: You just haven't had a good one.

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Speaker 4: Think of the great desserts of the world. You don't

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Speaker 4: see the tagline unassuming. No, I think by the time

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Speaker 4: Australia put a dessert out into the world and said

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Speaker 4: this is the one we're standing behind. All the good

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Speaker 4: ones have been taken.

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Speaker 3: I agree, you know, and unlike master Chef, you don't

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Speaker 3: have You don't hear them going Welcome to Merangue week.

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Speaker 1: You know why because it knows bullshit games up meringue.

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Speaker 5: That's my favorite one is lemon meringue.

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Speaker 3: Oh my no, no, that is for terrorists. Facts of

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Speaker 3: terrorists who are locksown prison right now. Enjoy lemon meringe.

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Speaker 5: I'm putting on the billboards that beautiful lemony tang too

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Speaker 5: to nothing like a big party.

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Speaker 3: Yeah, yeah, you love the lemon tang. That bit I love.

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Speaker 3: But then underneath it or is that polystinery crap? It's

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Speaker 3: like you're making a ward or something plastering it.

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Speaker 1: It's gorgeous, Jack, what's the best? I?

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Speaker 4: Also, can I throw one more? In my ways?

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Speaker 2: Do?

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Speaker 4: And I've said it before and it caused controversy then

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Speaker 4: as well. I also don't like the vanilla slice.

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Speaker 1: Easy. I like to put a house of cards.

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Speaker 3: Leave some cards up, my friend Pavlova is enough Today

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Speaker 3: we've all had a couple of cups of tea, one

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Speaker 3: at a time.

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Speaker 1: Space them out.

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Speaker 3: You're bringing down the foundations of Australia best dessert.

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Speaker 4: My favorite is a chocolate mouse.

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Speaker 1: Damn it, Jack, here, I've got down here. Yeah, apologize

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Speaker 1: for basic taste. I won't, I won't. Okay, no chocolate mood, Yes,

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Speaker 1: that's all I want, mooved with some cream. Keep your fruit,

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Speaker 1: keep it out the back there. I don't want the fruit.

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Speaker 1: Give it to the meringue savages.

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Speaker 4: The other night when I got invited to one of

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Speaker 4: the Melbourne's best restaurants, Attica.

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Speaker 1: I was just an average Monday night for this guy.

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Speaker 4: Was sitting next to a girl who's gluten free. The

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Speaker 4: rest of us got apple crumble for dessert. He was

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Speaker 4: very good, but she got because she's gluten free, chocolate

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Speaker 4: moods and I was so jealous. I actually said to her, Oh,

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Speaker 4: I love chocolate mood I mean that you'd go have some,

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Speaker 4: but she didn't.

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Speaker 1: Wow that complimentary. Gone right, yeahead, break it up with

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Speaker 1: a glass and water room between. Okay, that fermented munch.

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Speaker 5: Yeah, but it's kind of a bit plain. It's a

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Speaker 5: bit like the prawn cocktail, isn't it. It's a bit

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Speaker 5: sort of yesteryear.

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Speaker 3: No, no, no, no, what he calls mc squared. We don't

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Speaker 3: need anything else adding to it. Is reduced to its greatness,

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Speaker 3: the essence of it, and a yes, fundamental.

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Speaker 5: Biscuity base or something on it. It's just it's just

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Speaker 5: like junk.

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Speaker 3: But then there's a cheesecake and then that's a great

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Speaker 3: party as well. You put a biscuity base under that,

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Speaker 3: and I'm diving into.

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Speaker 5: That and that's a bit boris, but you may as well.

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Speaker 4: Yogurt consistency, and if you think they're the same, then

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Speaker 4: you really don't know.

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Speaker 3: Someone who's had too much Meringu'm afraid these are moringue

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Speaker 3: thoughts and the flame brain and an inflamed dark and

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Speaker 3: heart and too much moraine.

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Speaker 1: Partually, what is the worst reckon?

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Speaker 5: I haven't got a worse dessert.

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Speaker 1: It's all good, Seriously, I trying to think.

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Speaker 5: I don't think there is one. Maybe like NEA's old

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Speaker 5: bread and butter custard, because.

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Speaker 1: Maybe that's a solid It sounds like sick bread and.

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Speaker 5: The stale bread a mold in it from the depression era,

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Speaker 5: because that's all they had.

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Speaker 4: That's what I've always wanted with custard, crunchiness.

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Speaker 3: Mold bread, sugar and milk from the tea consistency as well.

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Speaker 3: With the custard, customer can also do one with meru

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Speaker 3: if you ask me, get in this sea, keep going.

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Speaker 3: What's the best patch?

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Speaker 5: The best lemon meringue?

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Speaker 1: No?

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Speaker 4: No, no, top of the list.

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Speaker 5: Is it really need day?

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Speaker 6: Yeah?

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Speaker 5: I love it?

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Speaker 1: Do you love merengue?

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Speaker 4: I love it.

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Speaker 5: I love lemon desserts. They're kind of my favorite. But

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Speaker 5: when it's with that beautiful meringue, it's like winning it life.

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Speaker 3: Her fingers down a chalkboard. Even just touch in merangue,

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Speaker 3: you know you can buy it. That bricks all kind of.

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Speaker 1: Chalkiness.

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Speaker 3: This is the Christian O'Connell show podcast, Christian, Thank God

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Speaker 3: someone said it. I'm with you and Jack merangue is

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Speaker 3: horrible ruins A lovely lemon pie, Carly, good morning. This

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Speaker 3: is Jody Roberts coome onring Team. I'm with PASSI. Lemon

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Speaker 3: meringue pie is the best desert ever team. The difference

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Speaker 3: between the lemon meringue and the Pavlover is the meringue

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Speaker 3: on the pie is like and fluffy combined with a

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Speaker 3: delicious lemon centa and crusty pastry base.

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Speaker 1: It's delicious. However, the power over is just crusty, tasteless

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Speaker 1: egg white without the fruit.

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Speaker 3: It's a nothing dish. One may as well order a

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Speaker 3: fruit salad with cream. Give the meringue white. Birth loyal

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Speaker 3: loosener Joanne Roberts, I love it, Joanne, I love this.

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Speaker 1: Yeah.

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Speaker 3: Okay, we're talking about best and worst dessert. That's going

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Speaker 3: to producer Caitlin. Here, Caitlin, what's your real worst dessert?

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Speaker 2: First of all, I'm gonna say moose because it's fluffy

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Speaker 2: and also has nothing to it is good.

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Speaker 1: You meet a fluffy person, they fluff you up. Fluffy

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Speaker 1: is good. I don't say fluffy is good, but no,

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Speaker 1: I mean fluffy is good.

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Speaker 4: And you can also look for a denser moose because

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Speaker 4: it's not as fluffy as like a pafflo Now you

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Speaker 4: can get a denser moose that you enjoy more.

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Speaker 1: Yeah, I love texture.

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Speaker 2: It has to have more textures just like than just texture.

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Speaker 1: But the foam is a lovely thingy frothies.

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Speaker 5: Now, if I'm having dessert, I'm having dessert.

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Speaker 3: You're having dessert with loose. You're a one hundred percent

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Speaker 3: of moose situation. There's no ambigunity. There's no ambiguity.

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Speaker 1: And what's your wash? Your burst?

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Speaker 2: This has been good trifle seeing texture, multiple layers, multiple flavors.

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Speaker 3: Absolutely short thing a kid puts together on Mother's Day,

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Speaker 3: A simple kid at that, Like who's five? Who just

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Speaker 3: chucks a crap in? Then some jelly puts in the

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Speaker 3: fridge game and ma'm.

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Speaker 4: Cakes shouldn't be wet with the beautiful. I feel the

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Speaker 4: same way about soup. Why it's so soggy?

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Speaker 5: Get your hands off.

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Speaker 1: No, you like it because it has a high boos

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Speaker 1: and it well put some more rum.

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Speaker 5: Trifle with a bit of NaN's port. Hey, Caitlyn, absolutely.

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Speaker 1: Boost to it. It's not very good.

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Speaker 4: I don't like a soggy cake, no, too wet texture. Guys,

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Speaker 4: for children, I can get on board jelly.

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Speaker 3: Of course she's come back into because you have a

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Speaker 3: small child. They work in the medium of jelly.

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Speaker 1: Adults. That's not coming out of a restaurant.

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Speaker 4: My wife's making jelly for Gordon and Afrey's gone to bed.

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Speaker 4: I keep singing in the fridge and it's been my

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Speaker 4: late nightself.

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Speaker 1: I actually do that when the kids were younger.

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Speaker 3: The other thing is, you know that stuff, the raw

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Speaker 3: base materials that he comes in, those little tear things,

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Speaker 3: doesn't it sugar.

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Speaker 1: I've got to be honest.

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Speaker 3: In the first couple of months have been a dad,

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Speaker 3: and then and again two years later in the morning

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Speaker 3: as they get to the road shot, I would sometimes

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Speaker 3: have a square or two and going to the show,

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Speaker 3: I've felt a wild Guys again, has he been taking

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Speaker 3: Jenny again?

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Speaker 6: Aaron?

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Speaker 1: Good morning, good morning?

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Speaker 6: He's your next billboard? So on Fellers and Patsy. I

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Speaker 6: usually love you, but merngue throw it in the beach.

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Speaker 6: Absolutely horrible. It's like talk dust in you. You might

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Speaker 6: as well go down to kay Mart and some talk

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Speaker 6: dove it in your mouth. But the thing, oh my god,

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Speaker 6: how horrible.

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Speaker 3: Give everything, Aaron, I'm with you, with you is pointless.

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Speaker 6: If you've got a bin close by, just stick it

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Speaker 6: in it. Somebody walks into a party with a meringue,

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Speaker 6: tell them get here, take him arangue with you.

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Speaker 1: What's this big? We've got to bring a play? Someone's

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Speaker 1: bringing a pan.

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Speaker 6: Merangue who they obviously don't like it if they're bringing

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Speaker 6: merangue to your party either, horrid, horrid, horrid.

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Speaker 1: And Aaron, what's your best apple pie?

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Speaker 6: By far? Don't mess with it. Don't put any custard

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Speaker 6: on it, don't put any ice cream. Just stick with

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Speaker 6: the apple pie.

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Speaker 1: Sprinkling of sugar or something on the tour and.

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Speaker 6: Sugar, of course, a little bit of sugar.

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Speaker 4: What about some cream though, some ticking crab.

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Speaker 6: No cream playing jack.

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Speaker 1: A sugar is a minimalist.

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Speaker 6: This guy, yeah that's right, but remember on the billboard merangue.

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Speaker 3: Got it, and I'm actually thinking we should do that.

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Speaker 3: I mean, why can't we just have some of these

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Speaker 3: bill wards for ourselves. Merangue is evil, merangue sucks all

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Speaker 3: And thank you very much, Jamie, good morning, Good morning.

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Speaker 4: My worse one has to be Moose as well. A

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Speaker 4: lot of.

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Speaker 1: Come on listen.

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Speaker 3: Less you for listening in Penrith and picking up the phone. Okay,

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Speaker 3: I thank you for your service. But moose is when

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Speaker 3: was the last time you had one?

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Speaker 1: Jamie? A year ago?

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Speaker 4: Now? What are you getting like? I just don't think

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Speaker 4: these people are eating the right mood?

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Speaker 1: I agree, joke, Just chocolate Moose for the morning.

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Speaker 4: Yeah, but where are you getting it Fromyeah?

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Speaker 3: If it's just off the supermarket, it's it's basic, it's

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Speaker 3: not proper Moose.

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Speaker 1: It actually gave my wife a waster headships.

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Speaker 4: Oh wow.

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Speaker 3: Okay, well it doesn't sound a very good one because.

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Speaker 1: Your same bowl probably not very good at skiing.

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Speaker 3: Okay, your wife probably works best in other areas when

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Speaker 3: it comes to moose.

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Speaker 1: You need a Moose specialist. Yeah, artisanal expert.

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Speaker 4: What's your wife's.

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Speaker 1: Specialty, especially any any part of this?

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Speaker 3: Yeah that's from yet there with that big old sauce

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Speaker 3: put and no one hundred year old recipe. You don't

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Speaker 3: those sun dried tomatoes. That's what you do, and that's

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Speaker 3: that's important, but the moose leave that for the.

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Speaker 1: Putting in dessert experts.

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Speaker 3: All right, Jamie, thank you very much for listen show

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Speaker 3: the Way from Penrith and getting involved.

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Speaker 6: Carl Brighter, you're listening to the Christian Know Carl's Show

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Speaker 6: podcast