WEBVTT - MINI: Desserts

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<v Speaker 1>Quest.

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<v Speaker 2>Yeah, welcome friends to the Christian O'Connell Show podcast.

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<v Speaker 3>Yesterday we kind of half stumbled into this and it

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<v Speaker 3>feels like unfinished business, so we need to go back

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<v Speaker 3>into this. It created a lot of messages and a

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<v Speaker 3>lot of speculations, so we're going to talk now about

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

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<v Speaker 3>all to you, because you're the guy that got into

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<v Speaker 3>the p word pav lover.

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

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

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<v Speaker 1>But seen as an Australian not to like pavlover.

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<v Speaker 4>If we really think about it, it's not very nice,

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<v Speaker 4>is it.

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<v Speaker 1>I'm actually I have to be honest. I'm going to

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<v Speaker 1>be really honest here.

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<v Speaker 3>It's it's I know, the visas, that passport has only

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<v Speaker 3>just been it's a year old.

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

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<v Speaker 1>And the inks barely dry on that STANMP. I'm sure.

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<v Speaker 1>But what are we eating here? It's like Palestine ring?

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<v Speaker 1>It is are we rendering a war? This brittle, horrible.

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<v Speaker 4>Stuff, sugary polystyrene?

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

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<v Speaker 5>It's not dessert, bubbles of air. That's graciousness.

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<v Speaker 1>Then bring me a moose.

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

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

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<v Speaker 4>hit the stomach.

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<v Speaker 5>All the beautiful fresh berry sure.

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<v Speaker 4>Enjoy the star Yeah, raspberries, blueberries cream, Yeah, yum yumt

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<v Speaker 4>me more.

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<v Speaker 1>What is meringue bringing to the party?

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<v Speaker 5>Nothing but assuming to overbear the god.

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<v Speaker 3>I don't want a buffer dessert assuming, please assume so

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<v Speaker 3>much about me.

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<v Speaker 5>You just haven't had a good one.

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<v Speaker 4>Think of the great desserts of the world. You don't

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<v Speaker 4>see the tagline unassuming. No, I think by the time

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<v Speaker 4>Australia put a dessert out into the world and said

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<v Speaker 4>this is the one we're standing behind. All the good

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<v Speaker 4>ones have been taken.

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<v Speaker 3>I agree, you know, and unlike master Chef, you don't

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<v Speaker 3>have You don't hear them going Welcome to Merangue week.

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<v Speaker 1>You know why because it knows bullshit games up meringue.

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<v Speaker 5>That's my favorite one is lemon meringue.

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<v Speaker 3>Oh my no, no, that is for terrorists. Facts of

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<v Speaker 3>terrorists who are locksown prison right now. Enjoy lemon meringe.

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<v Speaker 5>I'm putting on the billboards that beautiful lemony tang too

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<v Speaker 5>to nothing like a big party.

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<v Speaker 3>Yeah, yeah, you love the lemon tang. That bit I love.

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<v Speaker 3>But then underneath it or is that polystinery crap? It's

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<v Speaker 3>like you're making a ward or something plastering it.

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<v Speaker 1>It's gorgeous, Jack, what's the best? I?

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<v Speaker 4>Also, can I throw one more? In my ways?

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<v Speaker 2>Do?

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<v Speaker 4>And I've said it before and it caused controversy then

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<v Speaker 4>as well. I also don't like the vanilla slice.

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<v Speaker 1>Easy. I like to put a house of cards.

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<v Speaker 3>Leave some cards up, my friend Pavlova is enough Today

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<v Speaker 3>we've all had a couple of cups of tea, one

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<v Speaker 3>at a time.

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<v Speaker 1>Space them out.

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<v Speaker 3>You're bringing down the foundations of Australia best dessert.

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<v Speaker 4>My favorite is a chocolate mouse.

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<v Speaker 1>Damn it, Jack, here, I've got down here. Yeah, apologize

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

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

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<v Speaker 1>keep it out the back there. I don't want the fruit.

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<v Speaker 1>Give it to the meringue savages.

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<v Speaker 4>The other night when I got invited to one of

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<v Speaker 4>the Melbourne's best restaurants, Attica.

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<v Speaker 1>I was just an average Monday night for this guy.

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<v Speaker 4>Was sitting next to a girl who's gluten free. The

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<v Speaker 4>rest of us got apple crumble for dessert. He was

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<v Speaker 4>very good, but she got because she's gluten free, chocolate

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<v Speaker 4>moods and I was so jealous. I actually said to her, Oh,

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<v Speaker 4>I love chocolate mood I mean that you'd go have some,

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<v Speaker 4>but she didn't.

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<v Speaker 1>Wow that complimentary. Gone right, yeahead, break it up with

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<v Speaker 1>a glass and water room between. Okay, that fermented munch.

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<v Speaker 5>Yeah, but it's kind of a bit plain. It's a

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

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<v Speaker 5>sort of yesteryear.

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<v Speaker 3>No, no, no, no, what he calls mc squared. We don't

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<v Speaker 3>need anything else adding to it. Is reduced to its greatness,

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<v Speaker 3>the essence of it, and a yes, fundamental.

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<v Speaker 5>Biscuity base or something on it. It's just it's just

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<v Speaker 5>like junk.

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<v Speaker 3>But then there's a cheesecake and then that's a great

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<v Speaker 3>party as well. You put a biscuity base under that,

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<v Speaker 3>and I'm diving into.

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

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<v Speaker 4>Yogurt consistency, and if you think they're the same, then

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<v Speaker 4>you really don't know.

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<v Speaker 3>Someone who's had too much Meringu'm afraid these are moringue

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<v Speaker 3>thoughts and the flame brain and an inflamed dark and

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<v Speaker 3>heart and too much moraine.

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<v Speaker 1>Partually, what is the worst reckon?

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<v Speaker 5>I haven't got a worse dessert.

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<v Speaker 1>It's all good, Seriously, I trying to think.

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

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<v Speaker 5>bread and butter custard, because.

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<v Speaker 1>Maybe that's a solid It sounds like sick bread and.

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<v Speaker 5>The stale bread a mold in it from the depression era,

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<v Speaker 5>because that's all they had.

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<v Speaker 4>That's what I've always wanted with custard, crunchiness.

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<v Speaker 3>Mold bread, sugar and milk from the tea consistency as well.

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<v Speaker 3>With the custard, customer can also do one with meru

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<v Speaker 3>if you ask me, get in this sea, keep going.

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<v Speaker 3>What's the best patch?

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<v Speaker 5>The best lemon meringue?

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<v Speaker 1>No?

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<v Speaker 4>No, no, top of the list.

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<v Speaker 5>Is it really need day?

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<v Speaker 6>Yeah?

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<v Speaker 5>I love it?

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<v Speaker 1>Do you love merengue?

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<v Speaker 4>I love it.

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<v Speaker 5>I love lemon desserts. They're kind of my favorite. But

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<v Speaker 5>when it's with that beautiful meringue, it's like winning it life.

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<v Speaker 3>Her fingers down a chalkboard. Even just touch in merangue,

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<v Speaker 3>you know you can buy it. That bricks all kind of.

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<v Speaker 1>Chalkiness.

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<v Speaker 3>This is the Christian O'Connell show podcast, Christian, Thank God

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<v Speaker 3>someone said it. I'm with you and Jack merangue is

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<v Speaker 3>horrible ruins A lovely lemon pie, Carly, good morning. This

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<v Speaker 3>is Jody Roberts coome onring Team. I'm with PASSI. Lemon

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<v Speaker 3>meringue pie is the best desert ever team. The difference

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<v Speaker 3>between the lemon meringue and the Pavlover is the meringue

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<v Speaker 3>on the pie is like and fluffy combined with a

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<v Speaker 3>delicious lemon centa and crusty pastry base.

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

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<v Speaker 1>egg white without the fruit.

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<v Speaker 3>It's a nothing dish. One may as well order a

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<v Speaker 3>fruit salad with cream. Give the meringue white. Birth loyal

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<v Speaker 3>loosener Joanne Roberts, I love it, Joanne, I love this.

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<v Speaker 1>Yeah.

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

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

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

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<v Speaker 2>and also has nothing to it is good.

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<v Speaker 1>You meet a fluffy person, they fluff you up. Fluffy

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<v Speaker 1>is good. I don't say fluffy is good, but no,

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<v Speaker 1>I mean fluffy is good.

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<v Speaker 4>And you can also look for a denser moose because

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<v Speaker 4>it's not as fluffy as like a pafflo Now you

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<v Speaker 4>can get a denser moose that you enjoy more.

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<v Speaker 1>Yeah, I love texture.

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<v Speaker 2>It has to have more textures just like than just texture.

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<v Speaker 1>But the foam is a lovely thingy frothies.

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<v Speaker 5>Now, if I'm having dessert, I'm having dessert.

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<v Speaker 3>You're having dessert with loose. You're a one hundred percent

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<v Speaker 3>of moose situation. There's no ambigunity. There's no ambiguity.

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<v Speaker 1>And what's your wash? Your burst?

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<v Speaker 2>This has been good trifle seeing texture, multiple layers, multiple flavors.

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<v Speaker 3>Absolutely short thing a kid puts together on Mother's Day,

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

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<v Speaker 3>chucks a crap in? Then some jelly puts in the

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<v Speaker 3>fridge game and ma'm.

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<v Speaker 4>Cakes shouldn't be wet with the beautiful. I feel the

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<v Speaker 4>same way about soup. Why it's so soggy?

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<v Speaker 5>Get your hands off.

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<v Speaker 1>No, you like it because it has a high boos

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<v Speaker 1>and it well put some more rum.

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

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<v Speaker 1>Boost to it. It's not very good.

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

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<v Speaker 4>for children, I can get on board jelly.

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<v Speaker 3>Of course she's come back into because you have a

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<v Speaker 3>small child. They work in the medium of jelly.

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<v Speaker 1>Adults. That's not coming out of a restaurant.

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

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<v Speaker 4>I keep singing in the fridge and it's been my

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<v Speaker 4>late nightself.

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<v Speaker 1>I actually do that when the kids were younger.

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<v Speaker 3>The other thing is, you know that stuff, the raw

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<v Speaker 3>base materials that he comes in, those little tear things,

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<v Speaker 3>doesn't it sugar.

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<v Speaker 1>I've got to be honest.

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<v Speaker 3>In the first couple of months have been a dad,

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<v Speaker 3>and then and again two years later in the morning

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<v Speaker 3>as they get to the road shot, I would sometimes

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<v Speaker 3>have a square or two and going to the show,

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<v Speaker 3>I've felt a wild Guys again, has he been taking

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<v Speaker 3>Jenny again?

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<v Speaker 6>Aaron?

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<v Speaker 1>Good morning, good morning?

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

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<v Speaker 6>usually love you, but merngue throw it in the beach.

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<v Speaker 6>Absolutely horrible. It's like talk dust in you. You might

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<v Speaker 6>as well go down to kay Mart and some talk

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<v Speaker 6>dove it in your mouth. But the thing, oh my god,

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<v Speaker 6>how horrible.

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<v Speaker 3>Give everything, Aaron, I'm with you, with you is pointless.

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<v Speaker 6>If you've got a bin close by, just stick it

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<v Speaker 6>in it. Somebody walks into a party with a meringue,

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<v Speaker 6>tell them get here, take him arangue with you.

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

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<v Speaker 1>bringing a pan.

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<v Speaker 6>Merangue who they obviously don't like it if they're bringing

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<v Speaker 6>merangue to your party either, horrid, horrid, horrid.

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<v Speaker 1>And Aaron, what's your best apple pie?

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<v Speaker 6>By far? Don't mess with it. Don't put any custard

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

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<v Speaker 6>the apple pie.

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<v Speaker 1>Sprinkling of sugar or something on the tour and.

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<v Speaker 6>Sugar, of course, a little bit of sugar.

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<v Speaker 4>What about some cream though, some ticking crab.

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<v Speaker 6>No cream playing jack.

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<v Speaker 1>A sugar is a minimalist.

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

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

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<v Speaker 3>I mean, why can't we just have some of these

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<v Speaker 3>bill wards for ourselves. Merangue is evil, merangue sucks all

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<v Speaker 3>And thank you very much, Jamie, good morning, Good morning.

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<v Speaker 4>My worse one has to be Moose as well. A

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<v Speaker 4>lot of.

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<v Speaker 1>Come on listen.

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

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<v Speaker 3>I thank you for your service. But moose is when

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<v Speaker 3>was the last time you had one?

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<v Speaker 1>Jamie? A year ago?

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<v Speaker 4>Now? What are you getting like? I just don't think

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<v Speaker 4>these people are eating the right mood?

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<v Speaker 1>I agree, joke, Just chocolate Moose for the morning.

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<v Speaker 4>Yeah, but where are you getting it Fromyeah?

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<v Speaker 3>If it's just off the supermarket, it's it's basic, it's

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<v Speaker 3>not proper Moose.

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<v Speaker 1>It actually gave my wife a waster headships.

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<v Speaker 4>Oh wow.

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

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<v Speaker 1>Your same bowl probably not very good at skiing.

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<v Speaker 3>Okay, your wife probably works best in other areas when

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<v Speaker 3>it comes to moose.

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<v Speaker 1>You need a Moose specialist. Yeah, artisanal expert.

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<v Speaker 4>What's your wife's.

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<v Speaker 1>Specialty, especially any any part of this?

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<v Speaker 3>Yeah that's from yet there with that big old sauce

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<v Speaker 3>put and no one hundred year old recipe. You don't

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

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<v Speaker 3>that's important, but the moose leave that for the.

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<v Speaker 1>Putting in dessert experts.

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<v Speaker 3>All right, Jamie, thank you very much for listen show

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<v Speaker 3>the Way from Penrith and getting involved.

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<v Speaker 6>Carl Brighter, you're listening to the Christian Know Carl's Show

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<v Speaker 6>podcast