Quality food, last meals, and roasting westernised Chinese food.
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Quality food, last meals, and roasting westernised Chinese food.
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Toast & Roast:
Georgie:
Geoff:
Georgie 0:00
Hi and welcome back to another episode of Toast & Roast. I am your co host Geoff and as always, I’m here with Georgie. In the house.
I’m in my house.
Geoff 0:20
Yes, in my house. Actually, one thing that’s been really annoying me right lately is that I’ve got like gift cards.
Georgie 0:27
Mm.
Geoff 0:28
Like the gift cards that people give you that are loaded with money on them.
Georgie 0:32
I have actual money, cash money.
Geoff 0:38
And it’s kind of like sweet, you give me a card with cash on it, which is great. I can use it anywhere. Except I don’t carry cards anymore.
Georgie 0:47
OK.
Geoff 0:48
So it’s like, it sits there, and I can’t I can’t get it to like work with Amazon. So again, it’s kind of a non starter.
Georgie 1:00
So you can’t use it online?
Geoff 1:02
I don’t know if I can probably use it online but—
Georgie 1:04
What is it?
Geoff 1:05
Seems like, it’s an Australia Post MasterCard, it like technically should work on Amazon because it’s just another Visa-esque, Visa or MasterCard.
Georgie 1:21
It should. I have one actually like, Bupa gave me one like a gift card. And that came as like a Visa thing because they’re like “thanks for staying with Bupa”, I’m like cool.
Geoff 1:30
That’s nice, when am I, where’s mine? Why is mine—
Georgie 1:32
So random—I thought was a scam. Right? Because like I think it actually came from the rewards company and it was like, Bupa sent you, and I’m like, is this legit Bupa or is this? You know, but then it seemed legit enough. They had my entire full name. And I think I checked something else and I could confirm and I’ve used it so the money was legit.
Geoff 1:54
Yeah. Something something that’s really interesting is that I won a Visa gift card from Hungry Jack’s. Or from, some what, some people might call them Burger King.
Georgie 2:09
Wait they’re different though.
Geoff 2:10
No they’re not.
Georgie 2:11
They’re not, here, they’re not.
Geoff 2:12
Burger King, Burger King owns Hungry Jack’s. So yeah, but they have never, they haven’t said to me. So I was totally I was totally prepared for this outcome when like, it’s a scam. They’re not actually going to send it to me. But I did win one. So shout out to Hungry Jack’s. Give me my money.
Georgie 2:37
Was it a competition or like?
Geoff 2:39
Yeah, so Hungry Jacks have this thing on their app called Shake.
Georgie 2:45
Shake to play or something?
Geoff 2:46
Shake to, is it shake to play? Yeah, something along the lines of that. And basically the idea is that you shake it and it’ll give you a random a random prize. Free chips, discounted burgers, etc, etc. And on top of this, every time you shook, you could then enter a sweepstakes or whatever, for some other prizes. So I was like, All right, well, what’s the harm? Right? You shake it?
Georgie 3:17
Yeah.
Geoff 3:17
You get something for free? I get free chips. Look their chips aren’t great.
Georgie 3:23
It’s free.
Geoff 3:23
It’s free. And then, and then I hit the button that says, that says “enter to win”. And then I won, I won 100 bucks. And...
Georgie 3:30
And they haven’t given it to you.
Geoff 3:32
They haven’t given it up yet. Well, yeah, I mean, like, it doesn’t matter what the fine print was. I was essentially like, well, you give me the 100 bucks, give me the 100 bucks. You don’t, you don’t. They even followed up. They’re like, oh, like, you’ve won this. And we’ll be, you’ll be getting a contact from email from somebody. And then, soon, and then the second one comes. And it says sorry, we’ve been like, under, I don’t know, load essentially, like too many people too many contacts. So email this email, and we’ll get back to you. And so I emailed that email, and then it’s just a basically a chain of emails on emails hoping that I get the response, essentially, to to get the card—oh I think they said that they would mail it to me. So I guess I gave my—did I give my address? That’s probably the wrong thing to do.
Georgie 4:30
Oh, this reminds me actually. So a certain bank, a neo-bank. Nothing is wrong with them, actually. But they promised to send a pair of socks.
Geoff 4:40
Yeah.
Georgie 4:41
If I posted a picture on social media of my card—
Geoff 4:43
Oh.
Georgie 4:44
Obviously not with the details and whatnot. I’m not going to show my details online. Yeah. And I did that and they responded and they direct messaged me on Twitter and said, we’ll get a pair of socks sent out to you, please tell us your best address. And I did. And about a month passed and I was, and I hadn’t received the socks yet. So I thought maybe I’ll just ask, have you sent them out yet? And they said, oh, yeah, sorry, we will have that checked. It should have been sent out to you like two weeks ago. And they checked and they said, sorry, we haven’t sent them out yet. But we will this week. Like, I think another week or two passes, and I check in with them again and say, I haven’t received the socks, have you sent them?
Geoff 5:23
(laughs)
Georgie 5:25
They said, Oh, so sorry about that. We will send them out today. And we’ll, for the bother, will give you two pairs of socks. So they did send, they did send them out today. And I think there’s a couple of different people that customer service, which is fair enough, like whatever they’re, they’re helping out, they’re doing what they can. And someone got back to me and said, we’ve sent the socks out today. But they only sent one pair and I didn’t want to go back and complain but they sent me a pair of socks anyways. So.
Geoff 5:52
You’re supposed to send me two.
Georgie 5:54
Yeah goddamnit. Nah it’s fine.
Geoff 5:57
I was totally I was really banking on those two pairs of socks. I sold two pairs of my existing socks. And now I’m one pair sock down. So your, it’s all your fault.
Georgie 6:08
No, you don’t you can’t trust, I mean like, it’s, yeah, until until you get the item that you’ve like won or like, obtained... I would not, yeah, I would not count on it necessarily. Because you know, stuff can also get lost in the mail.
Geoff 6:23
Had a, had a dinner with a bunch of co workers. The Sydney ones, because the main headquarters is in Melbourne. So everybody hired in Sydney doesn’t have an office, technically has an office. And so all remote. So this was probably the first time we saw a lot of Sydney people in one place. So of all places, the colleague organised a Chinese restaurant.
Georgie 6:57
Can I guess? Oh, no. Yes. All right. Go on. Because I have I have stories, a story.
Geoff 7:05
Yeah. So there was like, I think, I think it was supposed to like, the first invite went out had like 30 odd people RSVP and then the the location changed. And he updated it and only like 13 people like re-RSVP’d. So he got three tables of 10 for the 30 people. And like maybe they saw the Chinese restaurant and were afraid. But essentially—
Georgie 7:37
Are you allowed to name which one it was—
Geoff 7:39
Oh, it’s The Eight.
Georgie 7:41
Oh is that the one in Central?
Geoff 7:43
Haymarket.
Georgie 7:44
It used to be called Silver or Zilver or something.
Geoff 7:47
No, Silver is a different place to the, ah, Silver restaurant. Here you go. Haymarket.
Georgie 7:53
But I don’t think The Eight is that great, isn’t it?
Geoff 7:56
Oh, yeah it did used to get, used to be Zilver? No.
Georgie 8:01
I remember going to Zilver...
Geoff 8:02
No, no. I’ve been to Zilver recently, actually, before they permanently closed with my partner’s family.
Georgie 8:08
Wow. Permanently closed three weeks ago?
Geoff 8:10
Yeah. Three weeks ago. We actually went um, was it mid last year? Yeah. Anyways, my parents were in town. But yeah, we went to The Eight. It’s the one that’s next to the Yimezone that’s on the top floor of the—
Georgie 8:24
Capitol?
Geoff 8:24
Market...
Georgie 8:25
Is it...
Geoff 8:25
No, not Capitol. It’s literally like the market—
Georgie 8:30
Oh Market City.
Geoff 8:31
Market City. That’s the one, anyways. So it’s a Chinese restaurant, it’s fairly well known. A lot of Chinese celebrities go there. They have this wall with all the Chinese celebrity photos.
Georgie 8:42
Wait, isn’t that a red flag.
Geoff 8:44
Is it?
Georgie 8:45
I don’t know.
Geoff 8:46
I think this is really typical. Like, I think a lot of—
Georgie 8:49
It’s a bit show-offy, I don’t judge, but yeah.
Geoff 8:51
It’s kind of like you know, in America, they also have this thing where you know, burger joints. They have this, like anywhere, it would have photos of any celebrity that walks in. I get this information from TV shows. So—
Georgie 9:05
Take with a giant bucket of salt.
Geoff 9:07
Giant buckets of salt. Buckets of salt, salts are for bathing, right? As so we go to this Chinese restaurant, and there’s three tables and we we consolidate to one. Anyways, the point of this story is that at one point, we got to the, you know, the conversations of what, like what would you—not what would you do but would you tell anybody if you actually won the lotto?
Georgie 9:36
Oh man, we’ve had this conversation like in Nick’s family a bunch of times because—
Geoff 9:41
Has someone in Nick’s family won the lotto?
Georgie 9:43
His grandma’s, think it was her sister or something.
Geoff 9:48
Yeah.
Georgie 9:49
Yeah, way back way back. And she kept it quite quiet. And but but when she told, she told the family, immediate family, and everyone’s like, oh my god, you’re joking, like you, like—
Geoff 10:00
How much did they win?
Georgie 10:01
You must be pulling our leg, I don’t know how much it was, but at the time it was, you know enough to, I think maybe pay off the house. I can’t quite remember.
Geoff 10:10
Yeah.
Georgie 10:11
But she chose to stay anonymous. And it was on the news. And it’s, someone in this area, basically. I think that some of the neighbours tried to figure out who it was. And they were like, oh, must be you like, I think it’s you or whatever. They said, they lived around here. And she just kept denying it. She’s like, ahhh pfft.
Geoff 10:32
I don’t win anything in my life!
Georgie 10:34
Yeah. But yeah, it’s interesting, because we did have that conversation. And I think like, Nick asked me, or I just said, like, if I won the lottery, I would certainly give some money to my family. I would keep some for myself, I don’t know what to do with it. There’s a lot. Right? So I’d say I’d say it actually depends on how much it is. I’ll probably put some towards like, charity, or helping something or to a good cause, or, you know, but I would definitely give a lot of it back—not back, but to my, I’d a lot to my family. So they can, you know, financially support themselves for a bit, and my brother as well.
Geoff 11:15
What did they do to? Like get you to your winnings?
Georgie 11:21
Well, it’s just like, I appreciate them, and I want to help them and it’s like, you know, what am I going to do with a fuck tonne of money? That’s yeah, that’s how I personally see it.
Geoff 11:29
I think, I think we’ve also had this conversation in the past, where it’s kind of like, the goal in life isn’t, isn’t exactly to make money, like the amount of money I have is just sort of like the amount of money I have, wishing for more or have or having, like, 10x, what I have doesn’t necessarily make, make one happier. And I think someone’s done that. I think someone’s done the math where it’s sort of like, there’s a certain amount of money where it starts, like the the happiness, like you don’t get more happy, the more money you have over a certain amount. Because at some point, it’s like, you have enough money to be secure, as in like any major issue in life can be solved with a certain amount of money.
Georgie 12:20
Yeah.
Geoff 12:21
Not any—asterisk—depending on the, depending on the major event. And so yeah, any more any more than that doesn’t actually make anybody more happy. Is it called like the money to happiness ratio or something? Haha, it’s right here. Happiness doesn’t tap out at 75,000, study claims. But yeah.
Georgie 12:47
I think we both agree that like it doesn’t buy you happiness, but it can, when it’s used correctly, you can buy things that give your life value or whatever..
Geoff 12:58
Yeah, yeah. I mean, winning like a tonne of money. Yeah, I wouldn’t tell very many people. Probably zero. One? Three? I don’t know, my fam—
Georgie 13:12
Okay, what would you—
Geoff 13:12
Maybe I’d tell my immedate family?
Georgie 13:14
Would you quit your job? Like here I think this is the question some people ask is like—
Geoff 13:18
True...
Georgie 13:18
What would you do? I would just keep working. Like, who cares? Like—
Geoff 13:22
Yeah.
Georgie 13:23
Cos my, because just because I have extra money doesn’t mean I don’t, like I actually personally like, I like my job at the moment. I don’t mind it. I don’t think that if I have an F tonne of money that I’d necessarily just quit working because, yeah.
Geoff 13:38
I’d get super bored. Probably. But I think the thing with money is sort of like, don’t, you don’t have to always chase for salary. Get paid what you’re worth. Don’t get me wrong. Everyone should be paid what they’re worth, but there are just some kind of some risks that you wouldn’t take i.e., uh, or, e.g., I learned the difference between i.e. and e.g. and I’ve been really careful.
Georgie 14:06
Wait, e.g. is e.g. example. And i.e. is like, hang on, wait—
Geoff 14:10
Like—
Georgie 14:10
Trying to think of an example.
Geoff 14:12
Yeah, i.e. is difficult.
Georgie 14:13
Like if you’re saying numbers, numbers, e.g., 10, 20 30. And then i.e. is—
Geoff 14:21
Numbers.
Georgie 14:22
Is i.e., like a word, like a phrase. And if you’re giving like a—oh, “that is”.
Geoff 14:29
Yeah, “that is”. Yeah, so it’s kind of like recently, like, I would write like a long winded sentence about like, I don’t know, this... you should really use an interactive component for whenever someone needs to action something and move to a new page etc. i.e., a button.
Georgie 14:51
No, like, shouldn’t that should be example? e.g.?
Geoff 14:55
Oh yeah, e.g. See, even i.e. is hard. i.e. is hard. I think you have to narrow it down.
Georgie 15:00
Yeah, I think e.g. is specifically examples, like you’re trying to be clear about what something is like giving an example of some usage. I think i.e. is like,
Geoff 15:11
See, “research at three British zoo suggests that meerkats showed interest in—interest increased, sorry—showed increase positive interactions, i.e. they were happier”.
Georgie 15:22
So it kind of explains I think it kind of explains the point.
Geoff 15:26
Yeah.
Georgie 15:27
Like, gives it, gives an example of the point, whereas I think e.g. is it literally gives examples.
Geoff 15:35
Yeah.
Georgie 15:36
I know when I use it, I just can’t think of it off the top of my head. (laughs)
Geoff 15:39
Here we go. Take, “Take butterflied, i.e. deboned, whole fish”. I mean, might be just definition right?
Georgie 15:49
Yeah.
Geoff 15:50
Means “that is”, she, yeah, i.e., she is from Indiana. That, like, cruisier definition, she’s from Indiana. Or e.g., means for example, as “she roots for local teams, e.g. the Pacers and Colts”. Yeah, you can say she roots for local, i.e. places around her team.
Georgie 16:16
Yeah, yes. Yes something like that.
Geoff 16:17
You could say, local means: places around her.
Georgie 16:21
Oh speaking of local, there is a word called locavore. Like—
Geoff 16:25
Whoa.
Georgie 16:26
That rhymes with carnivore, herbivore? Is it, it’s without an L.
Geoff 16:32
Localvore?
Georgie 16:33
No, L, O—ah, I guess there’s both, the alternate form of locavore.
Geoff 16:36
Oh locavore.
Georgie 16:37
Yeah, because was the place we stayed at in Hunter Valley for our Deccamp had a locavore restaurant and I thought that was just so weird. And then my friend Chris pointed out, he said it’s, it’s, it sounds like a like a herbivore carnivore type thing. I was like, oh, yeah, right. It does. And then we looked at it and then we were talking about how they can’t be, what is it, they—oh my god, this is the, mutually exclusive‚they can or they can’t be mutually exclusive? I always get confused. As in like—
Geoff 17:08
i.e., e.g. mutually... (laughs)
Georgie 17:11
Wait, so mutually exclusive means—fuck, I’m really bad at this.
Geoff 17:15
i.e things—
Georgie 17:15
I avoid using this term.
Geoff 17:16
Things that are not related to each other. Let me see if I got that right. Mutually exclusive.
Georgie 17:24
You totally spelled it wrong.
Geoff 17:26
Yeah, is “a statistical term describing two or more events that cannot happen simultaneously”. Yeah! Not related.
Georgie 17:33
OK.
Geoff 17:33
They can they can be related but they can’t happen simultaneously. “Commonly used to describe a situation where the occurrence of one outcome supersedes the other—”
Georgie 17:42
Yes.
Geoff 17:43
“War and peace cannot coexist at the same time”.
Georgie 17:46
Wait—
Geoff 17:46
Mutually exclusive.
Georgie 17:47
I’d argue, but anyway, but locavore is like locally produced that describes what, something like locally produced food, or sourced food
Geoff 17:55
Yeah.
Georgie 17:56
But it is not mutually exclusive with herbivore, omnivore, and carnivore. So if you’re a locavore, you can also be a herbivore or you can also be a carnivore, because you eat like locally sourced, like meat or vegetables.
Geoff 18:08
How local is local? I want the cow in my backyard.
Georgie 18:12
Oh. Yeah, I mean.
Geoff 18:15
My neighbour.
Georgie 18:15
I think we assume that most of the stuff is locally sourced from Hunter Valley. But yeah, actually, what do you use? When? Because when I say local business...
Geoff 18:25
Yeah.
Georgie 18:25
I think like in my hood, but also—
Geoff 18:28
Yeah, like down the road.
Georgie 18:29
But when I buy shit on Etsy, I’m like, they’re from Melbourne, support local business.
Geoff 18:35
Yeah.
Georgie 18:35
It’s local enough, quote unquote.
Geoff 18:37
Whose economy are you supporting I guess, is the... the local economy, Australia’s economy?
Georgie 18:44
That’s generally what I mean. When I say support local, I mean, people in this country.
Geoff 18:50
Yeah. I mean, the local, locavore. Yeah, I don’t know. You gotta you gotta stretch. I mean, local Australia. So you would you only eat Australian things, I guess. Oh, so the funny thing is, like, if you go to Japan and you try to eat some wagyu like it’s very high chance you’d actually eat Australian wagyu in Japan—
Georgie 19:13
Oh, because our meat quality is like GG.
Geoff 19:16
Is way better. So be careful out there. Everybody. You could be—
Georgie 19:20
You’re eating Australian.
Geoff 19:22
Australian beef. If you’re from Australia it’s kind of weird.
Georgie 19:25
Yeah. Hey you know the Cape Grim beef?
Geoff 19:27
No.
Georgie 19:28
Oh, so this area in Tasmania I think on the north, west northwest. And that area it has like the cleanest air in the world.
Geoff 19:38
(laughs) No way.
Georgie 19:40
Yes it does.
Geoff 19:40
That’s hilarious.
Georgie 19:41
This if you look it up, they actually have collected like samples of air from that region, I think to compare them over the years because I think it’s because of the way the water is, like the sea is in that area. There’s no like pollution. So anyway, they have some cows there. That they get beef from and it’s supposedly very good because, because of where they grew up because where they live.
Geoff 20:08
This is this kind of like champagne how like you’re just drinking sparkling wine, it not, it has to become it, has to come from Champagne the place. This is called Champagne.
Georgie 20:19
This is different because it has to actually when you say it’s Cape Grim beef, it has to come from a cow that was there. Otherwise—
Geoff 20:26
Yeah.
Georgie 20:26
Like—
Geoff 20:26
Exactly the same. It’s like wine.
Georgie 20:28
Is it though?
Geoff 20:28
Champagne that comes from Champagne.
Georgie 20:30
But you’re saying champagne, you don’t call it champagne wine, whereas if it’s a Cape Grim beef. You don’t just call it Cape Grim? Hey, do you want to go and eat Cape Grim?
Geoff 20:38
Cape Grim? Hmm. Cape Grim? Better than Cape Happy?
Georgie 20:44
Actually, the historic thing is like I think there was, I think that might have been like some Aboriginal people killed.
Geoff 20:50
Oh.
Georgie 20:51
History. That’s why it’s called grim. Yeah. Dark.
Geoff 20:55
The, right so yeah, be careful. You might be eating Australian beef if you’re from Australia in Japan. Oh, another fun fact. Apparently, no matter where the fish is fished from in Australia, or at least I think the east coast, it all has to go to Sydney. So—
Georgie 21:18
I think I’ve heard this. Yeah.
Geoff 21:19
Yeah. Because I guess it’s the biggest like hub for selling fish. So you can’t I don’t know if you were in Port Macquarie. You can’t buy fish from Port Macquarie you have to go to Sydney to buy fish from Port Macquarie. Apparently they do this in a lot of different places like Spain. Even though Madrid is, I don’t know, 500 kilometres was the example my colleague gave me, 500 kilometres away from the ocean. But all fish goes to Madrid. Like so it’s quite interesting. I think they said also France does this, they just funnel that all somewhere to one big ass fish market. They really wanted me to like fish. I don’t understand. They were like, you don’t like fish? I love fish! And they asked me why don’t you like fish?
Georgie 22:10
It’s a very dividing thing. Like you eat battered fish though, right?
Geoff 22:16
Yeah, I said if you deep fry it I’ll eat it. Yeah.
Georgie 22:19
It’s, like, seafood is a bloody like divisive fucking food and it annoys me because like, I generally like seafood. So yeah, but I totally understand when people are just like, I’m not into it. Fair enough.
Geoff 22:30
I’m the worst, I’m worst person to bring to a buffet. Because seafood is what you should eat at buffets.
Georgie 22:36
What if you’re at like a, oh, wait a buffet. Not like a barbecue?
Geoff 22:41
No, buffets. This is the most expensive thing there. So like, why do you why don’t you go eat the most expensive thing at the buffet? Make sure you get your money’s worth type thing.
Georgie 22:52
I don’t know. I’ve never understood that. I think probably because at buffets I never really eat a lot. I eat two plates and my mum’s always like, is that worth, like? Like you should eat more, I’m like oh my god I don’t want to die, like—
Geoff 23:07
It is to me.
Georgie 23:08
Don’t wanna eat too much.
Geoff 23:10
Yeah, I try avoid buffets. But when we were in the Gold Coast, the only way to get breakfast in a timely manner was to eat the buffet breakfast. Yeah, if you look around you literally look on the map and there’s there’s nothing within a 10 minute walk.
Georgie 23:28
That’s how they get you.
Geoff 23:29
For breakfast. Yeah, it’s how they get you. So you have breakfast buffet breakfast every morning, bloody, I don’t know $50 a person and it was ridiculous. But hey‚ I mean like—
Georgie 23:41
Is the selection good though, like?
Geoff 23:44
They had ice cream, so pretty good.
Georgie 23:47
Yeah, some hotels have a really good buffet but they tend to be more expensive.
Geoff 23:51
I dunno, what’s your definition of a good selection?
Georgie 23:56
Hm.
Geoff 23:58
Intercontinental? Yeah?
Georgie 24:00
Continental breakfast, do you mean?
Geoff 24:02
As in like they had they had stuff from other places, like there’s there’s a I think they had, did they have congee? I think they had some Asian stuff. Yeah.
Georgie 24:13
So I think yeah, in, like you were saying, intercontinental sort of stuff. Not just like hi, here’s some cereal and milk. We’re gonna put some bacon and eggs. And yeah, but they have other stuff maybe, like—
Geoff 24:26
Hash browns.
Georgie 24:26
A variety of sausages, we’ll make you an omelette. There’s salad. Yeah, there’s fruit if you’re inclined. This deli meats.
Geoff 24:35
Yeah. Deli cheeses.
Georgie 24:37
Yeah. What else, like I think...
Geoff 24:42
So it was a good one. Breads, had multiple breads.
Georgie 24:46
Yes. Yes. Breads and toasters. So a wide variety of stuff.
Geoff 24:51
Yeah. I’m hesitant to bring like a kid to a buffet though. But I think it’s cheaper with, for the kid of course.
Georgie 25:00
Isn’t it free under 12. Okay, no, that depends.
Geoff 25:03
Maybe. Yeah, maybe. But yeah.
Georgie 25:07
Hey have we ever talked about Sizzler?
Geoff 25:10
Oh Sizzler’s the best. Oh my god, there’s only one Sizzler left.
Georgie 25:16
Oh my go where is it now?
Geoff 25:17
Last remaining Sizzler...
Georgie 25:19
Is it up north?
Geoff 25:20
Yeah. It’s, Campbelltown Sizzler... Is it? Wait, it’s the last one in New South Wales. Hey, I go to Campbelltown. I should go to Campbelltown Sizzler. Oh at Woodbine.. Sorry, Wood, what’s Woodbine? Any case.
Georgie 25:37
Can you find it on a map? I wonder if that’s the one I went to.
Geoff 25:41
Woodbine?
Georgie 25:47
Leumeah? That’s far.
Geoff 25:47
Yeah. Campbelltown, hey, I should go.
Georgie 25:51
I think I went there. I think that was the one I took Nick to a surprise. And it was so funny because because like, I put it in the, put in the calendar as like a fire emoji. And he’s like, what the hell is clue? And we talked about Sizzler recently as a joke. I was like, yeah, let’s go. I remember as a kid. It was always about the parmesan bread that they give you.
Geoff 26:11
Oh, yeah 100%.
Georgie 26:12
Hella good. And then my mum made it. I was like fuck yeah, this is easy.
Geoff 26:16
They released the recipe for it. It’s oddly enough. Not everyone knew how to make it. Here we go. We got one in Western Australia Innaloo? Kelmscott and Morley. Wait, there’s three still in Western Australia?
Georgie 26:31
Not surprised, man. Western Australia is like, no offense, behind the times.
Geoff 26:35
Going to Sizzler this year.
Georgie 26:37
Yeah, I always I don’t know why but when I was like a teenager I would always go for the fucking like, pasta that they had.
Geoff 26:46
Hahaha.
Georgie 26:47
Like I think it was, and then the minestrone or whatever the fuck. And yeah, obviously the ice cream was a hit until I was like lactose intolerant. And I was like, can’t keep having these.
Geoff 26:58
“Sizzler’s famous salad and pasta bars may be closing but legend of the cheese toast will live on”.
Georgie 27:04
Forever, forever.
Geoff 27:05
After decades of serving up all you can eat salad, pizza and desserts, Sizzler is shutting shop in Australia. The final sites across Queensland, New South Wales and who will shut their doors on November 15. Noooo!
Georgie 27:18
Is this a few years ago?
Geoff 27:19
2020. What?
Georgie 27:21
Okay, I just poked a nostalgic nerve.
Geoff 27:24
Yes. Sizzler sites closing. I like how they only mentioned, they mentioned those Sizzler sites, I think the top—
Georgie 27:29
When they’re closing...
Geoff 27:30
The top Google... Yeah, the top Google result was the wrong—
Georgie 27:35
Wait...
Geoff 27:35
Giving me outdated information.
Georgie 27:37
So is it actually still open?
Geoff 27:39
No, they’re closed.
Georgie 27:40
Fuck, OK.
Geoff 27:41
So the cheese bread, here you go, the ingredients are thick sliced white bread, pecorino cheese and margarine. That’s it.
Georgie 27:48
That’s it. That’s it, kiddos.
Geoff 27:50
Yeah, spread the mixture on one side of the bread, cook in your frying pan on a low medium heat for about 60 seconds, done. I can’t believe they released this.
Georgie 28:00
They’re like, hey, we’ve been charging you to ne ne ne, now we’ll just give you the recipe.
Geoff 28:05
I mean, I used to have a colleague that like moved from Paris, France? Probably just go with France. And they were really shocked that Australians buy toast in the morning. It seemed like—
Georgie 28:20
Yeah? Why?
Geoff 28:21
A very comical thing. I don’t know maybe in France, they don’t charge people for bread. But yeah, they came out like, people buying toast. This is ridiculous. Maybe I should, I should I should quit my job. And should I start a toast stand, just put it here, in the lobby.
Georgie 28:39
Oh my god. Have you been to Toastie Smith?
Geoff 28:41
Yes. I have Toastie Smith’d.
Georgie 28:43
I I have like a mixed feelings about their selection. I’m like, it’s like a giant sandwich filled with stuff that—my friend got the schnitzel one or something.
Geoff 28:55
Yep.
Georgie 28:56
The schnitzel was like, five, no joke, five times the size of the actual size of the sandwich. It was straight up like a schnitzel sticking out of like, I suppose like, what looked like a tiny rectangle? Like...
Geoff 29:12
Yeah. Have you heard of Sandoitchi?
Georgie 29:17
Yeah is that the one on Oxford Street. I walk past it sometimes.
Geoff 29:20
Yeah.
Georgie 29:20
Yeah, I haven’t been there, is that similar?
Geoff 29:23
Same thing, only more Japanese flavours. So you can get like teriyaki beef and stuff like that.
Georgie 29:30
Oh, yeah. I’ve had, there’s a place near me that does like a abi katsu. Yeah, like that style. And look, I don’t want to, I don’t want to roast but I’m roasting and we’re on this pod. But it just literally feels like a glorified sandwich. And I’m like, you charge 18 bucks for this shit?
Geoff 29:48
We have so many other glorified things to burn than these sandwiches?
Georgie 29:52
No, but these sandwiches I’ve just like, I’m paying $18, I believe specifically for the ebi katsu, like the white fucking Tip Top bread, you bought that from Coles, you cut the fucking crusts off. And it’s just, there’s something about it that I like, but I’m like, it’s slightly a rip off, but I’m also like, thoroughly enjoying this.
Geoff 30:16
It’s like, is it worth it to you even though you like it? It’s hard to tell.
Georgie 30:26
You know, it’s a good quote unquote meal but it’s also I’ve started kind of I’ve started trying to cook a bit more recently, right? I don’t really cook and I made some foods that I thought, oh wow, I don’t want to buy this in a restaurant because I’ve just made it really good. So like one example was making like a salmon don. So I, you know, cook some rice in the rice cooker, simple. I got some diced salmon from Coles, and I kind of marinated, quote unquote, marinated, in like soy sauce and add some salt.
Geoff 30:58
Yeah.
Georgie 30:58
And then I put it in the fry pan and I slow cooked it, and like rotating, like turning it over and stuff. So it was like, what do you call it, medium, medium, medium well done, salmon the way I like it. And then I put it on the rice in a bowl. Got some kimchi, put it on the side and then I just sprinkled the rice with furikake which is the Japanese rice seasoning. And I’m like, look, I don’t, I don’t know exactly how much it cost me to make, right? But I’ve got leftover uncooked rice. I don’t use the entire like packet of tray of raw salmon. And I’ve got an entire tin of furikake, and an entire tub of kimchi. And I’m like, they would probably charge 20 bucks for this shit a restaurant because salmon is expensive. And I’m like, but I probably paid $20 or less for all those ingredients. Yeah!
Geoff 31:50
I think we pay for consistency. you’d hope you paid for consistency or just—
Georgie 31:55
Convenience.
Geoff 31:56
Like, sure you did all of that. But you also, you can not—
Georgie 31:59
I gotta wash up.
Geoff 31:59
...do all that, and you got to wash up.
Georgie 32:01
Okay, but I gotta tell you that the salmon that I cooked, I loved it. I think it’s the best salmon I’ve fucking had. And I fucking made it, bitch.
Geoff 32:11
Salmon’s simple right? It’s just salt.
Georgie 32:14
It’s supposed to be.
Geoff 32:14
Salt, fish.
Georgie 32:16
But then isn’t any, by the same token, isn’t any food simple, sashimi is just slice of—
Geoff 32:21
Oh! Woah.
Georgie 32:22
...raw fish.
Geoff 32:22
Sashimi. Woah, sashimi is an art. I don’t even like sashimi.
Georgie 32:27
Yeah, that’s why that’s why I said it.
Geoff 32:29
The, yeah, people often say like, what the hell do you eat in Japan? If you don’t like sashimi? and I come back at them. Like I believe you don’t understand how big fried chicken.
Georgie 32:41
Ramen!
Geoff 32:42
And ramen. The fried food in Japan. Just as good, just as good. One thing that really grinds my gears is when you go to a Malaysian restaurant or, I don’t know, something adjacent, a Singaporean restaurant and you order the roti, as in some people say row-tee. We call it ro-ti. But essentially it’s flatbread. It’s a... is it Malaysian? And it’s sort of like, it’s like a comp—
Georgie 33:14
Indonesia we call it roti as well.
Geoff 33:16
Yeah, I mean, roti definition is just like bread. It’s translated to bread.
Georgie 33:21
It literally means bread.
Geoff 33:21
I think it’s the Indo word for bread. Right? Anyways,
Georgie 33:24
It is definitely the Indo. I know that.
Geoff 33:26
You know that.
Georgie 33:27
But it could also be the Malay... is it the Malaysia?
Geoff 33:29
Malaysia, Malaysia’s language is very close to Indonesian. So we still use the word “cepat” for quick and “roti” for bread. But in any case, it’s for Malay, in Malaysia, it’s a very interesting combination, or rather, evolution of Indian food. Should, probably shouldn’t say revolution, evolution, but essentially, it’s like Malaysia’s take on Indian food because a lot of Indian people migrated to Malaysia, so you get a lot of crossover in cuisine. In any case, they make this flatbread and I’m pretty sure you can only see it in Southeast Asia, but it’s it’s like multi layered. It’s slightly, it’s crispy on the outside. It’s slightly—
Georgie 34:16
It’s like a croissant?
Geoff 34:19
...gooey, but it’s like, it’s like a croissant but the inside layers are a little bit thicker. But that’s it. Anyways, now there’s a difference between a paratha and a roti. Parathas I think are cooked, just cooked differently I’m not sure what the difference is just that they taste different. I think there’s less layers in a paratha versus roti canai as the Malaysians call it. Anyways, you go into these restaurants and you see it, I see it on the menu and I’m like, ooh do they make it here? All right, I’ll give it a go. This shit’s like $8, $5 to $8, I get it. And, no joke. It tastes exactly like the paratha you buy from Coles or Woolies, or any supermarket, you just buy it frozen—
Georgie 35:09
Ooh shit.
Geoff 35:09
You put it in the pan for no joke, like 20 seconds. One minute in the pan, and you’ve got yourself exactly what you pay for in this restaurant. And it just pisses me off. And I don’t order it ever, because unless I see them fucking making it in the window out the front of the shop. I want to see them pulling the like, dough—
Georgie 35:33
Oh yeah you wanna see them do it.
Geoff 35:34
And like, spinning the shit and showing me the making the layers, and then cooking it.
Georgie 35:40
Yeah, in the same vein, I also don’t like how a lot of cafes will charge you a certain amount for an egg, add an egg to meal.
Geoff 35:50
Yeah.
Georgie 35:51
It’s always fucking $3, $4, or like, something outrageous. And I’m like, it’s a fucking egg. Like, I can buy a six pack of eggs, which I do because for some reason I buy a six pack not half a dozen—I mean not, turns out that is a half and, about half a dozen or a dozen because I just, that’s that works better for me. And I don’t know, I’m pretty sure that costs like the same pricing would do for one single egg to be added to my meal. I know you’re gonna cook it and stuff but one egg? One egg.
Geoff 35:51
Yeah. Yeah, here we go. Roti canai is actually the Malaysian adaptation of the Indian paratha roti. So, so yeah, it’s it’s two different things. Stop trolling me or stop like scamming people because they’re, they’re two, they’re two different things. But naan however, naan is so good. Like, I don’t think I’ve ever come across fake naan or other I never knew it’s fake naan, because—or not fake naan, like frozen naan, made in a—
Georgie 36:51
Ohh. How can you tell?
Geoff 36:54
I can’t tell between frozen naan and, and like fresh naan? Maybe because I’ve only ever eaten... no, I’m pretty sure I’ve had fresh naan at some point. At a buffet actually. I think in Malaysia we were at a breakfast buffet. And they had a naan station like no omelette stations here! They had an omelette station, but a naan station too. And you see like there’s, there’s like m&ms and like Nutella around around the station.
Georgie 37:20
Right?
Geoff 37:21
Yeah. And I’m like, dude, this guy’s probably like, um sad. About having to ruin naan with—
Georgie 37:29
Like some westernised—
Geoff 37:31
Yeah. Westernising our shit here. Stop white-washing our naans.
Georgie 37:35
Yes. Speaking of Westernised, you know, you know Chinese food. Okay, back to the topic. Yeah, I don’t. Personally, I don’t love a lot of Chinese food that are in like restaurants in Western countries.
Geoff 37:48
Yeah, same.
Georgie 37:48
I just don’t really. I find the food to be always like, quite saucy, or like deep fried or something. And I’m just not really into that.
Geoff 37:57
Sweet and sour pork.
Georgie 37:58
That shit is like, get out of here.
Geoff 38:00
Diabolical. Look, I promised myself I don’t know how long ago to never eat it ever again.
Georgie 38:08
Yeah, it’s shit.
Geoff 38:09
It’s not only shit for you. But also, when you smell it, like the inside of my nostrils like burn.
Georgie 38:17
Like, you get a very visceral reaction. Yeah.
Geoff 38:21
And I’m like, this just gotta be nuclear. Because I don’t think any fruit is supposed to make you like your sinuses, like, sting.
Georgie 38:29
No, it’s terrible.
Geoff 38:30
Yeah.
Georgie 38:30
So So Nick likes lemon chicken. And I always roast him for like, goodness gracious.
Geoff 38:36
Lemon?
Georgie 38:37
Yeah, he sometimes orders it, like to go?
Geoff 38:42
Yeah.
Georgie 38:43
And there’s so much like, and it’s really expensive, right? It costs like $36 with some rice.
Geoff 38:48
Holy shit.
Georgie 38:48
And like, but it’s a big serving. So you can eat it over like two meals or something. But still, it’s ridiculous. And sometimes there’s a lot more of the, I guess, the honey sauce, than, than there is chicken, and so it ends up like we just wash it out and whatever. Put it in the bin, put in the recycling, put the plastic and the recycling. And so sometimes I’m washing it out in the sink and I’m like, what the fuck is this gelatinous bullshit.
Geoff 39:13
Oh, yeah. It’s just so bad.
Georgie 39:15
And I’m like, if I think, I think one time he just made a comment. And he says, oh it’s honey chicken. It’s good. And I’m like, if I wanted this fucking honey on my chicken, I’d just get the Capillano bee’s honey. I’d just fucking squirt it on my bloody chicken.
Geoff 39:30
There’s this... yeah, we ordered I think we had honey, um... we had a honey prawn, honey prawn. That was kind of okay.
Georgie 39:43
It’s a bit different, it’s not as like glazed, I think.
Geoff 39:46
Yeah, it’s better than it’s definitely better than whatchamacallit, the sweet and sour porks and stuff like that.
Georgie 39:54
Is the sweet sour pork like plum sauce?
Geoff 39:57
I have no idea what in it. Sweet and sour pork. But yeah, it’s not, it’s what, it’s like wholly westernised I think. The other thing is to clear up I believe kung pao chicken is actually from China. Just like low key.
Georgie 40:18
Mmm.
Geoff 40:20
What is kung pao? Where... Szechuan chicken, or Szechuan chicken. Either way, I think kung pao chicken, feel free anybody to correct me, but it’s from China. So even though it sounds really, really racist, it is actually the real name for a dish from China. In any case, I don’t eat a lot of Chinese food anyways, it’s not like my first first thing. So another question, because obviously we had never met these I had never met these people before and these people mostly haven’t met each other either. So like you get a lot of you know starter, those generic talking questions, like what do you do with a million dollars?
Georgie 41:04
Are you making fun of, are they listening to this?
Geoff 41:08
Or one thing was like, what would be your final meal?
Georgie 41:13
Oh fuck. I hate this shit, but yeah, but go on.
Geoff 41:16
So what’s your, what would be your final meal? You’re on death row. Oh, yeah, by the way, they included three course meal. So you can, you pick your own three course meal for your death? Before your death?
Georgie 41:29
Look just on the spot. I just feel like I I’d pick something like Japanese leaning because I genuinely feel like—also not not the fried stuff, like the—because I don’t tend to like the Japanese fried stuff.
Geoff 41:45
Yeah.
Georgie 41:45
But I feel like I could eat Japanese cuisine for the rest of my life. I just really enjoy it but for last meal, it’s just—
Geoff 41:53
Gotta pick one. Gotta pick a few, starter, main—
Georgie 41:56
You’re putting me on the spot.
Geoff 41:57
Entree, main and dessert.
Georgie 42:00
I’m not really into entrees of...
Geoff 42:02
Really? You know like uh, I don’t know, garlic bread?
Georgie 42:07
No, I don’t love it.
Geoff 42:09
Don’t love it? Canapes of any sort?
Georgie 42:12
Do they have to match?
Geoff 42:13
No, they don’t have to match.
Georgie 42:14
Oh, actually. Okay, here we go. OK.
Geoff 42:16
Yeah?
Georgie 42:17
Yeah, yeah. Entree would be some kind of fucking raw fish like sashimi, or ceviche, or like, definitely. Yeah, last meal be some good shit like that. Good raw fish.
Geoff 42:28
Yep. And then you head on to your main?
Georgie 42:31
Fuck this is where I’m stuck. I don’t know.
Geoff 42:33
Something fish. Something’s something steaky?
Georgie 42:36
Yeah, I think I like some... yeah, actually it wouldn’t be steak. I think it’d be more like something yeah, sea, something with seafood but not like extravagant seafood because I’m not really into like—
Geoff 42:46
Halibut!
Georgie 42:48
What? Oh, yeah, nah.
Geoff 42:50
In any case.
Georgie 42:53
Maybe something good with fish. Ooh, noodles, actually no, noodles, noodles. I love noodles. Like—
Geoff 43:00
Ramen?
Georgie 43:00
Like if I was on an island, if I was stuck on an island. I reckon like—
Geoff 43:04
Already jumping ahead to all the other icebreaker questions, what would you do on an island!
Georgie 43:09
Because I’m not talking about the last meal one but I thought about the island one, I’ve thought about, you know, like, what would you eat for the rest of your life? What would you give up?
Geoff 43:18
Actually, what are the three cuisines you would eat for the rest of your life? Is the question. Not the one cuisine?
Georgie 43:23
Alright so one is definitely in Japanese. Hella.
Geoff 43:26
Yeah.
Georgie 43:28
Oh shit. Now I’m stuck.
Geoff 43:29
(laughs) Yeah, I think it’s harder to name three.
Georgie 43:32
It is.
Geoff 43:32
We were like, sweet, Italian. And I was like American burgers, because apparently American is not a cuisine. And then like, what do you, how do you call the third one? Is it Japanese? Is it French? Because French have lots of bread and cheese and Japanese don’t have that great bread. I mean, they have bread. I like sweet bread, but nothing beats a baguette. So yeah.
Georgie 43:52
Yeah for me, definitely Japanese, I was gonna say Mexican, but has to be legit. You know? Like legit Mexican.
Geoff 43:58
Yeah. Oh. Oh, by the way, is all the food that tastes as good as you think is in your mind. Not like I ordered a burger and damn, it tastes like crap. Like—
Georgie 44:07
Wait, what do you mean?
Geoff 44:09
Like, like, you go to a restaurant, right? Actually recently went to a fish and chip place that I’ve gone to quite a lot in the like earlier days of moving out here. They were so good. But recently? Terrible. So the assumption here is that if you were to say fish and chips is your final meal, it wouldn’t be like, like a gamble. It would be the good fish and chips that you’re remembering. In your memory.
Georgie 44:35
Oh yeah.
Geoff 44:36
Not like the fish and chips that they make today.
Georgie 44:40
Yeah, oh shit. Interesting, huh?
Geoff 44:44
Anyways, so yeah, three cuisines? The third one is was like arguably the hardest one to come, come to. Other things that we should think about is ending this podcast. So.
Georgie 44:57
I’m hungry now. Time for some ceviche.
Geoff 45:00
Yeah, just grab it from Coles.
Georgie 45:04
As if. It’s gonna be like massively low quality. I don’t even think you can get that there.
Geoff 45:09
Yeah.
Georgie 45:09
Yeah.
Geoff 45:10
So you can follow us at toastroastpod on Twitter.
Georgie 45:15
You can find our podcasts on Apple Podcasts, Spotify, hmm, wherever you listen to your podcasts, and the big...
Geoff 45:22
(laughs)
Georgie 45:25
Kung pao chicken.
Geoff 45:26
I was just looking at kung pao chicken. The big kung pao. And new episodes every Monday so...
Georgie 45:33
See you you next week.
Geoff 45:35
Bye.