We talk a little about lockdown blues before diving into a discussion about American food, cheap childhood eats, burgers, bagels, the unsatisfactory taste of Twinkies, and roast Geoff for his lack of appreciation for vegan food.
✍🏻 View the transcript for this episode
We talk a little about lockdown blues before diving into a discussion about American food, cheap childhood eats, burgers, bagels, the unsatisfactory taste of Twinkies, and roast Geoff for his lack of appreciation for vegan food.
Social media
Toast & Roast:
Georgie:
Geoff:
Georgie 0:02
Hi everybody, and welcome to another episode of Toast & Roast. I’m your co host Georgie and here I have Geoff. How are you going, Geoff?
Geoff 0:14
Hey, yeah, going pretty good. It’s so fucking cold. I swear. I’m running out of like air conditioning. I feel just on all the time now. How about you?
Georgie 0:25
Yeah, I think mine’s on right now. I did just have a really well I wouldn’t say it was really spicy but a somewhat spicy bowl of pho and that was pretty pleasant. So I feel like I’m warm from that.
Geoff 0:42
Yeah I was also cooking so I also had the oven going so it did it did help, like the the warmth. But yeah the weather out of the way.
Georgie 0:53
Yeah, I did try and go for a walk this morning. And I succeeded. But I remember looking outside and it had basically started to rain while it was really sunny I was like, oh no, my walk’s been ruined but I did end up going out there and going for a quick walk before started work today so yeah.
Geoff 1:16
It honestly got, it honestly felt so cold that I didn’t even go for my walk. I was just like I’m gonna go for a walk, look outside, nah, just turn the air conditioning on, watch Loki. But, but yeah, that’s good that you you at least gave it a go. You—
Georgie 1:33
Yep. Wearing my mask, social distancing.
Geoff 1:37
Wearing your mask. Some people are very, very lenient with themselves. I went on a walk. And they were all just sitting outside having picnics in the park. I just, yeah, people just too chill.
Georgie 1:52
Yeah, I mean, I think I showed you yesterday, I went for a walk to the local soccer field. And usually I have that place to myself. But there was a lot, or there were a lot of people there. There’s, I mean, I feel like there were probably several groups there. We’re allowed to currently be in groups of 10 or less outdoors. But I think there were several groups. And so therefore, in total, there were a lot of people on this one soccer field. But it was the most crowded, I’d actually seen it.
Geoff 2:27
Yeah, I feel like people are kind of feeling like they’re trapped. And the only thing they can do is go out to a park. So they’re all going to do it. And they do it at odd hours of the day. Like I went out at 3pm, it was pretty. It’s pretty busy. I just left because I was like nope, not gonna not gonna walk through a bunch of people at the park.
Georgie 2:47
Yeah, it’s, it feels a bit risky. But I guess everyone has the same idea about going outside right now. Because otherwise you’d be inside trapped.
Geoff 2:58
Yeah, I think I ended up circling my building and just walked around my own building, and observed new areas of my building. And surrounding. Because, you know, I lived here a year now and I, I still don’t know what’s around, like, my building or anything, because I started, started living here during COVID.
Georgie 3:21
Yeah, that’s interesting, because I think it was actually during, during COVID when I was finding all these new routes and new roads around where I live. And so I feel like by now I’ve actually exhausted everything. And I’ve been to every neighbouring suburb and come back and it’s all kind of the same now.
Geoff 3:42
Yeah, I mean, like, um, I mean, whenever I go outside, I don’t like being close to people anyway. So if I’m going walking, if there’s a crowd, I’m going the other way anyways, COVID or not, I just don’t interact with very many people. And I don’t want them that close to me, I was so happy when COVID started because people were like, distancing themselves from me, like, yes, thank you. Thank you for giving my like two metres of space while I’m going up an escalator. I don’t, I don’t want to smell people.
Georgie 4:13
Oh, the escalator one—
Geoff 4:13
It’s just terrible.
Georgie 4:14
...bothers me, actually. I like to have quite a bit of distance between myself and the person behind our front of me on an escalator, even like outside of COVID. And sometimes people they just get, they just get so close to you or they go right behind you like scuse, excuse me.
Geoff 4:30
It’s so unnecessary. So unnecessary, and like these days. Or rather, right at the beginning of the pandemic, I would like turn around slightly, and people would just sort of back up, I’m like, yes, that’s the power. I got a little bit of power trip. I started rejecting people from entering my lift, so I was like, two people get out of my lift.
Georgie 4:53
You just gave them a look. Just give them a death stare. You just give them the stare. You’re not getting in.
Geoff 4:58
Like they’d be like two people outside the doors would open on floor three, going down or something like that, like, sorry. And I don’t make the rules. It says maximum two people and you both aren’t getting in here. So bye.
Georgie 5:15
Yeah you ever have those people who— yeah.
Geoff 5:19
Yeah.
Georgie 5:19
Do you ever have those people who come, they, there’s two of them, there’s a maximum of two. And they just kind of look at each other. There’s a bit of an awkward interaction, and they walk in anyway. And you’re like, hey, wait, can you can you count? Wait, what? And they get in, and you’re just, fuming for the rest of the ride?
Geoff 5:38
Yeah, some people are nice. So like, “do you mind if I come in”? I’m like, yes, I fucking do mind, get the hell out of my lift. I did it at a hotel once. Like, when I was up at Queensland. Was that the Gold Coast? Yeah, I did it at a hotel. And these guys started, decided to take the piss out of me. Rather, rather than be respectful. And, but really the hotel was like two lifts for, for I don’t know how many rooms, 300 rooms. So it was pretty unrealistic of me to reject people from two lifts for 300 rooms. But yeah, that was my little power trip. My friends are like, Geoff, come on, you’re tripping, really. I’m like, okay, fine. People can get on my lift, damn it. The sign says, four people. I don’t make the rules. Okay.
Georgie 6:26
I mean, I follow those signs too. So when, yeah like five people get it? I’m like, you, last person, you shouldn’t have gotten in? Yeah, argh. It’s a tough one.
Geoff 6:36
So I stand there. Yeah, yeah. Me too. I stand there. I’m like, I’m not getting in your lift, because there’s five people. But, yeah, I think we’ve got a couple of blessings from out of COVID. But it seems like people forgot. I don’t get it. We go into this like a third lockdown. And people still don’t like it doesn’t automatically trigger in their mind. All of the things they learned for like a year, they just threw it out the window as soon as COVID died down a little bit.
Georgie 7:07
Yeah, I’m pretty sure that’s what happens. But I do notice that some places they start putting the stickers back for people, four elevator, it is kind of a nice reminder. But I guess it’s easy for people to forget so I was thinking about how people were saying a few months ago. Oh, in like a year’s time. We’ll, it’ll all have been a blur. And we’ll forget about it and everything. And I don’t know, I feel like we’re not going to forget that there’s a pandemic, but maybe we’ll just forget those little things that we did.
Geoff 7:42
Yeah, I mean, I was just thinking about how SARS died out. And I have no idea.
Georgie 7:48
I don’t even remember.
Geoff 7:48
It used to be—yeah, I remember the airport security like SARS scanning. But other than that, just like, it was a pandemic that just disappeared. And I have no idea.
Georgie 8:01
Yeah, I think I was in university at the time. And people were sort of saying, getting a bit scared about it, like, ooh, bird flu, or whatever it was. And then I just remember people started making jokes about it, when it was over, and I don’t really remember what happened because for the most part, I didn’t, I guess I wasn’t affected. I don’t think we were affected that much.
Geoff 8:23
Yeah. My sister’s name is Sarah. We jokingly called her SARS for a bit, it was in good taste. But she did not enjoy it. But—and we knew—we knew it was in bad taste like SARS. Oh, that’s not a good nickname, but SARS, he he he.
Georgie 8:46
Anyway, like we have talked about, we have talked about COVID Quite a bit already.
Geoff 8:52
Yeah, yeah. Okay.
Georgie 8:54
We’ve reached our quota.
Geoff 8:55
Let’s like reel it back. Right. What... Okay, yeah, I hate actually talking about COVID, talk about it so much. But yeah, I think things that make, that we do while we’re in lockdown.
Georgie 9:08
Just talk about like, why we’re in lockdown in the first place.
Geoff 9:11
Why we talking about... lockdown... I mean, you’re saying that you feeling a strong need to like retail therapy whilst you’re in and lock down hey?
Georgie 9:20
Yes. So I actually—
Geoff 9:22
Is that reoccuring?
Georgie 9:23
I actually planned to buy some stuff tonight. It’s, it’s tough. Like, I mean, something that we haven’t yet talked about on this podcast is how we both identify as minimalists. And basically, I’m not gonna get into it, but we don’t live on futons. We don’t own one spoon. We don’t—
Geoff 9:43
Yeah.
Georgie 9:43
It’s all these ridiculous misconceptions. But basically for us, less is less is more, and we try and enjoy what we have and experiences. Would you say I summed that up pretty, pretty well?
Geoff 9:55
Yeah, I think the only thing I’d add is kind of like we try and have one, like less things that do more kind of thing, like we will, we will put the time and effort to find good quality things that have that last longer and so that we only have to have one of them at any given time. So that that kind of approach I think is also kind of different to what you would say is popularised by minimalism. Like we don’t throw a bunch of shit out, we just have really good stuff from a very privileged position.
Georgie 10:33
Yeah, and sometimes it doesn’t even have to be good, I guess, like, we kind of maybe want to work to getting like high quality products, high quality items. But if we have something that’s a bit cheaper, but it works, you know, by all means, like, I have the most, I have the most basic sandwich press, which my mum actually gave me years ago. And I don’t know, it doesn’t really have a setting where you can, you know, set the height of it based on the thickness of whatever you’re putting in.
Geoff 11:03
Oh.
Georgie 11:04
...the sandwich press.
Geoff 11:04
Oh, one of those sandwich presses.
Georgie 11:06
Yeah. It’s effectively just opens and closes like, and at some point, it’s going to, depending on how thick the sandwich is, or whatever you put in there, it’s going to be at an angle, and it’s not going to toast it. Haha. Toast.
Geoff 11:19
Yeah.
Georgie 11:20
To toast it evenly.
Geoff 11:22
It’s in the name.
Georgie 11:22
But, but it works, right?
Geoff 11:24
Should we try, should we try work the name of the show into our, into our script every single time?
Georgie 11:29
I feel like we’re trying too hard there.
Geoff 11:34
So, yeah, I mean, I think that’s also a good perspective to have, you don’t have to have like, the best thing as long as you get, it gets the job done as well is also a pretty good, pretty good angle to take. Just, you know, not, try not to be wasteful, and be sustainable. I’ve often said to other people that I actually don’t, I’m not sustainable for the planet. I’m sustainable, because it just makes sense. Why do you need five spoon, like five plastic spoons or 100 wooden chopsticks? Like just just have one pair? I don’t understand. Or coffee cups, right? You get coffee cups every time you go to the, just have one. If they’re filling it for you. That makes sense. Why would you want to go around carrying—or not carrying five coffee cups, but yeah—constantly churning through them. So for me sustainability is about making logical sense and not so much about the environment.
Georgie 12:32
Yeah, yeah, I agree. I mean, I think for me, it is a little bit of both, like I do try and think of, if there’s anything I can change in my current habits that would be better for the environment. So for instance, recently, I’ve been trying to buy less clothes with basically plastic in them, like acrylic. I have a couple of acrylic sweaters, which I’ve just realised, basically make me sweat. I think someone referred to them as basically a hot box because they’re not breathable. And I guess if it’s like you’re basically wearing plastic, you’re just gonna sweat in it. It’s not good for the environment, either. So if I can make better choices about what sweaters I buy, I guess not only will I be more comfortable, but I would be, I don’t know, putting micro plastics into the environment every time I wear this sweater made of acrylic.
Geoff 13:26
Yeah, like that, that makes sense. And it’s even better that it’s, it’s sustainable and more comfortable. You know, I like it when the two things match up. Unlike, like veganism, it’s just it just doesn’t sound like a great tasting diet, but it’s like good for the planet. And I would never do that—
Georgie 13:50
That’s because you haven’t had—
Geoff 13:50
I would never sacrifice my comfort. I would never sacrifice comfort. But okay, people have been like, “vegetable burgers”.
Georgie 13:57
Hang on, we need to talk about—yep, but we need to talk about veganism. Cuz because I like vegan food. And I continually tell people like you, Geoff, that sometimes people think that vegan food’s boring. And not—
Geoff 14:12
Yeah.
Georgie 14:12
Nice tasting, because I reckon they haven’t had vegan food. So the thing I try to tell people is, rather than imagining that someone’s just taken all the meat out of your diet, it’s more so that you’re being cooked food made from plants that’s been cooked well and so like, the better vegan food is stuff that where people understand. Understand the, like the nutritional value and the taste of these vegetables, and therefore, they can make something good as opposed to, “hey, I just removed the chicken from your KFC and you’re just left with potato chips”.
Geoff 14:48
Haha. Yeah, yeah, I get your point. To be fair, if you took me to a restaurant and we ordered something and it just happened to be vegan. I wouldn’t be angry. about it. Like, that’s not my point. If it doesn’t taste good, then I’d blame you.
Georgie 15:04
I will do that. But one day I’ll do the thing where I take you to a vegan restaurant and I won’t tell you it’s vegan. And you will have a good time.
Geoff 15:12
Yeah, you can do that. I do look on those shelves is because I’m I don’t really care about being healthy. I know that sounds really bad, but I just don’t look at the ingredients of the things I eat. It tastes nice, and I’ll have it and if you tell me afterwards that it was vegan, then I’m like, okay, so there’s some, this is vegan. But you could also not tell me it’s vegan, and I’ll just continue to order it. Like a regular person. Like it’s part of my diet. Just so does, just doesn’t happen to have any protein. We made a slight joke at work.
Georgie 15:12
You gotta eat some tofu you know.
Geoff 15:52
Sorry?
Georgie 15:53
You got to eat some tofu, you know.
Geoff 15:55
No, I’m not eating any tofu.
Georgie 15:57
Alright, well you—
Geoff 15:57
Tofu’s my line, tofu is... tofu is bad. Like I’m the worst Asian ever. I can’t...
Georgie 16:03
You’re one of those people.
Geoff 16:05
Yeah, maybe if you deep fry the tofu, I’d be good. And I think I’ve had deep fried tofu before.
Georgie 16:11
There’s a place near me that does really good salt and pepper tofu. You need to come and visit sometime when we’re out of this—
Geoff 16:18
Oh, salt and pepper.
Georgie 16:19
When we’re out of this lockdown. Like it’s pretty, it’s pretty good. I’ve taken a friend there, and—
Geoff 16:24
Yeah, I mean.
Georgie 16:25
And they rated it. And they’re, they’re vegetarian. Not Asian. Just thought I’d point it out.
Geoff 16:30
I really like salt and pepper squid. And, oh they’re not Asian. (laughs) They probably grew up. I mean, we grew up, I grew up on tofu. I don’t think my mum actually made a lot of tofu because she knew I didn’t like it. So my mum’s is very nice like that.
Georgie 16:45
My mum’s—well, I love, I love my mum, but she often made me food that I wasn’t into. But yeah, yeah.
Geoff 16:56
The thing is, my mum likes to make the food I like a lot, like to the to the brink of me hating it. After she’s made it so much. Like I used to like brussel sprouts. And then she just made it breakfast, lunch and dinner. And I’d die from brussels sprouts overload. And I now don’t like brussel sprouts.
Georgie 17:18
Actually I have I have a story that’s quite similar. So my brother, my brother, Brandon and I, we have this thing for, fo you know what silverside is?
Geoff 17:30
Is it like a fish?
Georgie 17:33
Now I’ve actually forgotten what it is. I think it’s like a kind of ham.
Geoff 17:36
Here we go. Oh, yes.
Georgie 17:39
Yes. You’re gonna look it up.
Geoff 17:39
Yeah.
Georgie 17:40
Please look it up.
Geoff 17:41
It’s like spam. Right.
Georgie 17:43
Okay, so yeah, but it’s like roast or something. And so my mum, she used to—bless her—she used to make it in a sandwich. And my mom was really good about feeding us, you know, sandwiches with a lot of like lettuce and cheese and basically like, a proper salad.
Geoff 18:01
This was your school lunch?
Georgie 18:02
There’d be a meat in it. Yeah. Right. And it was it was uncool at the time, because you know, kids be having pizza pockets back in the 90s. And I have this salad sandwich. But I really appreciate that my mum, like made us these healthy sandwiches. But she made these silverside sandwiches so much that we were, bas—Brandon and I were basically kind of scarred from it. And we’d gotten damn near sick of it by the end of our school days. And I feel like so, so now, you know, I’m 30. And my brother is about four years younger than me. And we just like see each other. And it’s like, it’s like a trigger. I don’t want to say this in a bad way. But you know, we’ll just look at each other and be like, silverside, and be like, oh, remember that, oh dear.
Geoff 18:47
The—I looked it up.
Georgie 18:47
I probably couldn’t eat that these days. Yeah.
Geoff 18:50
Yeah.
Georgie 18:50
Thoughts?
Geoff 18:51
It’s like a roast beef. It’s like a it looks like roast beef to me. But it’s corned. It says corned silverside recipe. But yeah, this is this is something similar. My mum would take spam and put it into fried rice. That was good. But yeah.
Georgie 19:12
I’ve had that. I don’t mind it.
Geoff 19:15
Yeah, I don’t think I’ve been traumatised by anything my mum’s made, just that. I just got sick of it, would not eat it again, brussel sprouts is probably, that be the only one I can vividly remember being terrible. But yeah, so you brought these silverside sandwiches to school and people were eating pizza. Did you get vilified? Did you get—
Georgie 19:37
Pizza, pizza pockets.
Geoff 19:38
Bullied? Oh, pizza pockets? God.
Georgie 19:41
I honestly, I don’t think I got bullied. But I remember now thinking back I feel pretty bad for the way I ate those sandwiches was because I struggled to finish one sandwich. I mean, but as a kid I, for a long period of time, I didn’t eat very much.
Geoff 20:00
Yes.
Georgie 20:00
You could say I was basically malnourished. But I couldn’t finish these sandwiches and I eat like maybe three quarters and then put the rest in the bin because I wanted to play with my friends at lunch.
Geoff 20:10
Right.
Georgie 20:11
But it just, yeah, it did feel odd because my mum didn’t really advocate for buying like to buy lunch at the canteen. Actually, do, do they call them canteens in the US? What are they called? Like the cafeteria. Okay, so we don’t have cafeterias here.
Geoff 20:28
Yeah, I think canteen and cafeterias are kind of similar. They, they, but they have, we have kitchens. I think we have the, some some kind of shop window. I mean—
Georgie 20:43
It’s like a kiosk.
Geoff 20:44
Yeah, yeah. We call it a, I think I actually saw another podcast talking about this like the tuck shop. Like it’s a, is probably—
Georgie 20:51
Tuck shop, yeah, we call it a tuck shop as well. I think—
Geoff 20:54
Really? Feels very British.
Georgie 20:57
I think we called it a tuck shop or a canteen.
Geoff 21:00
Yeah.
Georgie 21:01
I think it depended on the school I went to but yeah, my mum wasn’t super into that, she would prefer to make lunch so, I guess shew knew what we were being fed, and we had fruit as well. My mum would give us fruit for recess. While everybody else got like, their parents would give them I don’t know, like nice sweet snacks. And I didn’t get any of that.
Geoff 21:21
My, yeah my parents just gave me $5 a day. Go go to the canteen, eat whatever we want. But I guess it was really cool because my mum would join the canteen every now and then and then I’d get so, I get more food or better food, or free food. Free.
Georgie 21:40
Just like, my mum’s working at the canteen.
Geoff 21:42
Exactly.
Georgie 21:42
And all your friends would like, give you kudos.
Geoff 21:46
Nah—
Georgie 21:46
Geoff’s mum’s at the canteen!
Geoff 21:48
I just go out the back like real shady and then Mum will like pass me some food. (laughs) The backdoor of the canteen. So I didn’t have to line up. That was a cool thing. But I didn’t get any, I didn’t—
Georgie 22:02
My mum never did that.
Geoff 22:03
Yeah, clearly because your mum doesn’t believe in can, in canteens. It wasn’t great food. To be fair. Like your mum was probably right. Actually my earliest memories. My sister would make us sandwiches. My eldest sisters, they would make us sandwiches so yeah, sometimes we bought food, sometimes I got sandwiches from my sisters. They were nice.
Georgie 22:23
You gotta, you gotta make them some sandwiches one of these days. You know what’s funny? Is that like $5—I always think about this—and I think I actually wrote a blog post about this, like, about seven years ago or something is what $5 could get you back in the 90s at the school canteen. It was like a lot of money.
Geoff 22:43
It’s a lot of money.
Georgie 22:44
You think about it now—
Geoff 22:45
You’re right.
Georgie 22:46
You think about it now and you’re like, I’m just buying two rolls of sushi. I’m hungry.
Geoff 22:51
Yeah.
Georgie 22:51
Yeah, one of my favourite things to get from the school canteen when when my mom you know, let me do a lunch order. I got—and this sounds like not even that much food, but I was I was 10 years old. Maybe, maybe my appetite was small. I assume my appetite was smaller. But there was a chicken, drum, a chicken drumstick?
Geoff 23:11
Yes, yes.
Georgie 23:12
And a bowl of soup or a cup of soup. And they were both like $1.10 each so effectively you were paying less than like $3 for lunch.
Geoff 23:24
Wow, you’re right. To be to be honest, like $5 at a canteen I got some potato smileys and probably does shitty chicken drumsticks that were flat. And you had no idea what they were in them. But for $5 yeah, you did get a whole meal.
Georgie 23:44
Maybe it just seemed like a lot when you’re a kid. Because like if I were to eat a drumstick and a cup of soup now I’d probably want more food.
Geoff 23:52
Did you get a whole drumstick? Like a whole chicken drumstick?
Georgie 23:55
It was a whole—yeah.
Geoff 23:58
Wow.
Georgie 23:58
I mean, thinking back it was pretty small, I don’t know how big it, the chicken it came from was.
Geoff 24:05
Back when we didn’t get genetically alter our chickens to be monster size because, god.
Georgie 24:11
Oh dear.
Geoff 24:14
But I was talking about chicken nuggets in the shape of drumsticks but you got an actual chicken drumstick. That’s a pretty high edge canteen there.
Georgie 24:21
Yeah it was actual, with the bones and all.
Geoff 24:23
Wow.
Georgie 24:23
Which makes me think so like if you went to KFC today, and you got a bucket of the, I don’t know how many comes in the bucket. Like can you get a box of like 10 or 24? Like how much, how much is a piece, based on you know—
Geoff 24:38
Oh man.
Georgie 24:38
Cheap KFC,
Geoff 24:39
Alright, so—
Georgie 24:39
Fast food.
Geoff 24:41
Let’s have a look. I think you can get a bucket of chicken. Like if you wanted to try and maximise your mass purchase. KFC you do not need my location, god. All I want to do is check your bloody menu. Cool. So if you got a box chicken, a box, an ultimate box, two pieces of chicken, or three pieces of chicken $11.95 So that’s already, well you get chips and other stuff with it. That’s probably not a good comparison.
Georgie 25:14
What about the boxes that literally just have chicken, like the family share.
Geoff 25:20
The family sides, twisters, burgers, staying in menu, sharing, shared meals? No, I just want a bucket of chicken. Why are you making this so difficult KFC? I honestly just want a bucket of chicken. Okay, here we go. One piece of chicken. Three dollars.
Georgie 25:37
They’re trying to upsize the combos.
Geoff 25:38
Three, $3 for one chick, one piece of chicken.
Georgie 25:42
Wow.
Geoff 25:43
That’s not like—
Georgie 25:45
Do you get to pick?
Geoff 25:46
...bad but you can’t do a bowl of soup for $2, can you? What, what kind of chicken?
Georgie 25:54
Actually you don’t you know what bowl of soup costs $2? You go to go to Coles, and you get those those Continental Cup A Soup things?
Geoff 26:03
Yes.
Georgie 26:03
When they’re on sale, there’s like, I, I’m embar—I’m a bit embarrassed to say this one in my cupboard right now.
Geoff 26:10
Oh my.
Georgie 26:11
Which I bought in my last supermarket—
Geoff 26:12
Oh, I look down on you.
Georgie 26:14
Before the lock down.
Geoff 26:15
Look down on you, making your own. You should make your own chicken stock. You should take a whole chicken, you put it in some water. It’s so easy. Easy, Georgie.
Georgie 26:25
I know but we’re talk—I’m a cook. I’m only a cook by marriage. I’ve used that joke before, right.
Geoff 26:34
Nah, it’s good, it’s a good one. I don’t think I have, making chicken stock is hard. I made my own Hainanese chicken rice one time, that was terr...terribly long.
Georgie 26:44
But that’s pretty boujie. I think your, your skills have far superseded mine.
Geoff 26:51
I HelloFresh, so, yeah, I guess.
Georgie 26:56
Yeah?
Geoff 26:56
So if you bought six pieces of chicken—
Georgie 26:58
Nick and I have done like—
Geoff 26:59
$15.
Georgie 26:59
Some, 10 pieces chicken for $15?
Geoff 27:03
Six pieces of chicken, is $15, is—
Georgie 27:06
Oh.
Geoff 27:06
Two, $2.50 pieces of chicken but you have to have six of them. Like what kid’s gonna go to the canteen and ask for six pieces of chicken please. And then like, div, divide it out. $2.50.
Georgie 27:17
Okay, so like last year in the middle of, in the middle of like the pandemic and all I started making just really basic salads with chicken and I just go to Coles and I would buy like a whole chicken for—
Geoff 27:30
Yeah?
Georgie 27:31
I don’t know, five to $10 right. And like the thing is, yeah, sure. It’s just a roast chicken, as some people would say, like some people want the herbs and spices of KFC but I just... I don’t know.
Geoff 27:43
Nah.
Georgie 27:44
Obviously it’s cheaper to buy something at the supermarket.
Geoff 27:48
Yeah, when I moved out, when I moved out from home that was pretty much one of the things I did. I bought a whole roast chicken and I would cut it into pieces and I would eat that for an entire week. I’d make every meal with a drumstick and I would shred the breast, shred the breast chicken meat and make jaffles and and yeah, I’d get some steamed vegetables, microwave it and like put it together with some oven made chips and call it a day. That was my, my go to, just do the whole frickin week.
Georgie 28:23
Well that, that works, that works. I mean like I feel like I do that for my lunch these days because you know—okay, so context for people listening. I work for a company that that gives us lunch and breakfast.
Geoff 28:37
Oh yeah. I forgot. You privileged mother—going in with your freaking canteen at work. I forgot about that.
Georgie 28:46
(laughs) Next level, but yeah, I mean during the pandemic and staying, working at home, I had to make my own lunches and at first it was quite hard.
Geoff 28:58
I play the smallest violin for you.
Georgie 29:00
Like Geoff, I’m most privileged m—mofo. So, Yeah, I mean at first I was just buying sushi from the local sushi place and then I thought I should probably try and make my own food. So yeah, I started with salads, which was super basic. And I would buy chicken like a whole chicken that would last the whole week. Or like four days at least. And now I’m into bagels. Have you seen my bagels?
Geoff 29:27
Yeah, you do bagels porn. As I used to call, you, we call it these days, bagel porn, which actually is a probably really bad name for it because it’s got a hole in it and it’s very visual—
Georgie 29:38
Let’s, yeah let’s not.
Geoff 29:39
Very visual so you can visualise. (laughs)
Georgie 29:46
I think maybe you, we should like say bagel food porn.
Geoff 29:50
Bagel food porn. That’s a little bit better. Bagel porn. Probably a real thing.
Georgie 29:57
But—
Geoff 29:57
(laughs)
Georgie 29:58
Fetishes. Someone’s gonna—yeah.
Geoff 30:01
So you—
Georgie 30:02
You’ve gone too far.
Geoff 30:03
You post a lot of bagel food porn these days. It is looking really good. Have you—
Georgie 30:09
Thanks.
Geoff 30:09
How did you discover the bagels? It seemed very sudden. Bought a bagel and then you’re now a bagel queen.
Georgie 30:20
Yeah, that’s what it’s that’s what it probably seems like to, like average person looking at my social media. Like, where did this come from? But um, I think I think I’ve always liked bagels. Like I remember maybe like a decade ago, there was a Jewish bagel bakery in, in Bondi. I don’t think it’s there anymore. But I went there with my ex. And I think that was where I first discovered bagels. And then I went to New York for the first time in I think it was 2018. And obviously had bagels there.
Geoff 31:00
Bagel awakening.
Georgie 31:03
Yeah, and I don’t know, I just I think because growing up I didn’t really like eating bread or toast. I’ve done it again. Toast.
Geoff 31:14
All right, everybody take a shot every time we use any word, roast chicken, and toast.
Georgie 31:23
So I wasn’t super into to anything like anything like bread. And so I guess I found bagels which which you can kind of like associate with being in that category. I was like, I like these.
Geoff 31:37
Do you toast? Your bagels?
Georgie 31:40
Yeah!
Geoff 31:41
Nice. Nice. Don’t roast them, everybody. We toast the bagels. (laughs)
Georgie 31:49
Actually, yes. What anyway, in this era—
Geoff 31:51
Bagels are so bougie honestly, like they’re—
Georgie 31:55
I guess, yeah.
Geoff 31:56
They’re top level American bouje food. You just need to make grilled cheese out of your bagels and you combine the two big, two things. I like—
Georgie 32:08
So did you know that I don’t love grilled cheese?
Geoff 32:11
Whoa. Well, I mean, if you didn’t like bread stuff to begin with, I’d hard pressed to expect you to put cheese on a piece of bread or make a grilled cheese at all.
Georgie 32:22
It’s specifically the grilled cheese and I just, I feel like I don’t like how it just, there’s a thick bit of cheese that melts on the bread or the toast or whatever
Geoff 32:32
Yeah.
Georgie 32:33
And I’m not into that. I don’t know, something about when it’s—
Geoff 32:35
It’s oily? It is pretty oily.
Georgie 32:37
Like I actually love cheese. Yeah... it’s that—
Geoff 32:39
It’s the oil? Yeah. Don’t worry. So—
Georgie 32:42
It’s slightly off-putting.
Geoff 32:44
Well, since you went to America and had a bagel awakening. I mean, I can’t criticise. Because when I went to America, I had my burger awakening. And now it’s just burgers every day all day, you know? So America does things.
Georgie 32:58
You’re a burger conoisseur.
Geoff 33:00
Yeah, I mean, I should have started that burger blog 10 years ago, when everyone told me to. I’d be—
Georgie 33:07
Yeah, you would have been the Burger King—
Geoff 33:10
(laughs) Did you call me the Burger King? You could call me the burger king!
Georgie 33:13
Not good, not good. Actually, I have a story about about Burger King.
Geoff 33:18
Oh, yeah. Go for it. I love a good Burger King story.
Georgie 33:21
Actually it’s not even a story.
Geoff 33:22
Incident?
Georgie 33:23
It’s not even about burgers... no. So you know how I’m into like, missing persons stories?
Geoff 33:31
Yeah.
Georgie 33:32
Those sort of mysteries. Yeah, there was a man who I can’t remember what state it was in America. But he was found outside of Burger King. And he couldn’t remember anything about himself, essentially. So they ended up calling him like BK. Like, was it at a Burger King...?
Geoff 33:52
What does BK stand for? Burger King.
Georgie 33:56
Anyway, he’s, I mean, I won’t spend too much time going into the story. But eventually, like after a long time, they were able to identify him, but it was pretty tough because he needed a social security number which he obviously forgotten. He was basically found in the dump in a dumpster, like without any ID, but his name is I think he’s, I don’t know if it’s his real name, but they started referring to him as Benjamin Kyle. And it was Benjamin spelt with a J, A, M, A, N, if I remember correctly.
Geoff 34:25
I was gonna guess Billy King.
Georgie 34:27
Yeah.
Geoff 34:28
Billy King.
Georgie 34:31
Yeah, but that’s an interesting story. Because eventually they they did find out his identity. So yeah, but I guess now every time someone says Burger King, I think of this interesting story.
Geoff 34:43
You think you think of the random person found in the trash can out the back of a Burger King, man?
Georgie 34:50
Well, this is how much I’m into those you know those mysteries. But you did say, America. It changes stuff for you. And I feel the same about tacos in LA, they have ruined. They have ruined any other like taco chain here.
Geoff 35:06
That’s like, that’s similar to so yeah, my friend she had a churro. I don’t know if everyone knows what a churro is, but a long fried piece of dough.
Georgie 35:18
I know.
Geoff 35:20
The, so they had one for the first time. It was, they had one in Florida. And when we when we came back to Australia, I said, oh, we actually have churros in, in Australia. So I took them to San Churro. And they—
Georgie 35:36
Did she hate it?
Geoff 35:38
Hated it. Yeah, she hated it. And I was just like—
Georgie 35:41
Yep.
Geoff 35:42
Man, it must be because America is just so unhealthy with the churro. Like the churro is three times the size, thickness, it’s probably got twice the amount of sugar in it probably probably just tastes way better. But—
Georgie 35:57
Yeah.
Geoff 35:57
I haven’t, I did, I haven’t had a lot of burgers recently. Obviously, because of well, my location is not very burger friendly. And COVID means and work from home means that I don’t have to go into the city anymore. So I am a bit of out of touch with the burgers. But I went and played board games at my friend’s place in frickin Campbelltown like two and a half hours away. And I saw a familiar name, Burgers Anonymous. I’m not, this is not a paid ad spot for Burgers Anonymous. We’re not being sponsored. But I was like, alright guys, what’s for lunch, right? So we all sit around trying to figure out what’s for lunch, and I see the name, and I’m like, alright, I’m deciding for everybody. We’re going to have Burgers Anonymous for lunch. And they said, all right, so they all put their orders in. I was kind of nervous. I was like, I haven’t had the burger in a while. I don’t know if it’s gonna be good. I’m probably gonna get smashed by this group of people for giving the bad bad food choice. But it turned out really good. They’re like if, if anything we can trust Geoff’s taste in burgers and I felt I felt so I felt so elated, that I still have the touch. I can still recommend a good burger.
Georgie 35:57
Amazing.
Geoff 36:01
It’s it’s my crowning glory as the burger king. (laughs)
Very well done.
Yeah.
Georgie 36:25
Very well done.
Geoff 36:28
Yeah. Have you had any any good bagels at restaurants, cafes or something? Have you only had him when you made them?
Georgie 37:32
To be honest, no. Yeah, so I don’t think I’ve come across many places that actually do bagels in a cafe, like in a cafe. So I actually buy mine from the supermarket. And they’re from Smoking Gun, Smoking Guns or Smoking Gun Bagels. I can’t remember where they’re located. But they didn’t always sell their bagels in the supermarket, but I’d heard about them and I wanted to actually visit them in person, but I never got the chance. And so this is how I chanced upon making bagels for lunch at home, is I was just getting drawn to areas of the supermarket where you usually don’t buy stuff from, you know, kind of like the upsells or some aisles that you never find yourself in. So just going for a stroll in the supermarket and then I saw them and I was like, I recognise that, it’s Smoking Gun Bagels. And so yeah, that’s that’s I suppose where the proper love affair with bagels began is that I found the bagels I’d been looking for downstairs, in the supermarket.
Geoff 38:44
Yeah, I mean like, to, like when I had my burger awakening. I just went everywhere. I just started eating burgers from everywhere, but you kind of kept it low key, you didn’t you didn’t go seek out like the best bagel to—
Georgie 38:58
Yeah.
Geoff 38:59
To quench your bagel thirst. Funny you say about that. The Cole, the aisles and taking a stroll in the shopping centre. My friend and I—
Georgie 39:10
There’s a layout, there’s a certain layout to the centre that they make you walk us in a certain direction. And I think the rule is if you stick to the outsides, that’s the fresh produce, as long as you avoid the insides you avoid like processed foods and stuff that’s usually bad for you.
Geoff 39:27
Yeah, so me being not the healthy person. Me and my housemate—
Georgie 39:32
Straight for the middle of the supermarket.
Geoff 39:33
Yeah. My housemate and I like whenever we go, like shopping together. My housemate and I are really good friends. So we do this type of stuff together. Or used to. We’d go through every aisle, we would start on the outsides and we’d walk every aisle picking up whatever we, whatever we thought we wanted or forgot that existed. So it’s always been regular for us to just go up and down the aisles. We’d spend like an hour doing grocery shopping just because like, we’re like strolling, strolling through the entire supermarket every single time. And then we’d find—
Georgie 40:10
I don’t think I’ve ever, I don’t think I’ve ever done that, but, but I feel like every time I go to America, I do that without even thinking because they just have, like, the biggest range of stuff there.
Geoff 40:23
They really do.
Georgie 40:24
I feel like I could spend hours in, like, an American supermarket.
Geoff 40:27
Yeah, they really do. I didn’t go to very many American supermarkets but I did eat a lot of burgers and they do have a lot of like, other stuff. They had a whole restaurant for grilled cheese. That’s why I was talking about grilled cheese. You go in there, their cheapest grilled cheese sandwich is like, I don’t know, $8. $8, three cheeses, and you’re just like, wow, I spent I just spent $8 on a grilled cheese sandwich.
Georgie 40:55
That sounds a little bit like Costco, wait have you been Costco? Here?
Geoff 40:59
I’ve been to Costco.
Georgie 41:00
Or a Costco.
Geoff 41:01
Maybe I’ve been to a Costco maybe once here, maybe once in America, because I don’t have very many people I know that have like, an ID for them—
Georgie 41:09
Membership.
Geoff 41:09
Or the—a membership. My sister has a membership. But when I go back to Perth, I’m not there to go to Costco. Right?
Georgie 41:17
You sure? Are you sure Geoff?
Geoff 41:20
Look—
Georgie 41:20
You should make a trip to Costco—
Geoff 41:21
if they sold Lucky Charms I’d go to Costco. I think they do but it’s still as expensive as if I didn’t go to Costco. So really no reason. But I went Parramatta, IGA in Parramatta has Lucky Charms for $11.
Georgie 41:37
They have Lucky Charms?
Geoff 41:38
Oh my god, yeah. $11. $4 off. $4 off. It’s like, ten percent. I cry every time, like...
Georgie 41:50
I would go to Costco and, if they sold Mike Ikes.
Geoff 41:55
What, Mike Ikes? No idea what they are.
Georgie 41:57
Yeah, they’re like these fruity candies that are sort of like bullet shaped. And like, you know me, I’m like, I’m into like, fruity—
Geoff 42:05
Oh, they’re—
Georgie 42:06
...chewy candy. And I dig them so much. And like every time we go to the US, which like last time was obviously a while ago now, going on a road trip and I’d buy like three boxes of Mike Ikes and I’d eat like, I’d eat like a whole box in the car on a road trip. It was bad. But like every time a friend goes there, I’m like, can you bring bring me back some some Mike Ikes because they don’t have them in Costco.
Geoff 42:31
I’m looking at Mike Ikes. Wow, I’ve never heard of these. Fruit flavored candies. Oh—
Georgie 42:39
Yeah. That’s my jam.
Geoff 42:41
The two things that I made a point to eat in America. Besides my burger awakening, was like Twinkies and Lucky Charms.
Georgie 42:50
Twinkies...
Geoff 42:50
Yeah, Twinkies are so bad. I don’t understand why I eat them.
Georgie 42:54
They taste terrible.
Geoff 42:55
They absolutely do taste terrible.
Georgie 42:57
You know what they remind me of?
Geoff 42:58
What, what?
Georgie 42:59
They remind me of like, I guess. Well, actually, you know this about me, but and people people are probably gonna boycott this podcast after, after I say this, but I hate cake. And it tastes like cake.
Geoff 43:11
They are cake. I mean, their variation of cake. They’re like, like the closest thing to not be cake but still being cake, possible.
Georgie 43:22
They like a spon... I mean, they’re like, I would say like a sponge cake, but they just taste a bit like cardboard or something. Right? Which is like, yeah, well they taste a bit like sponge as well.
Geoff 43:34
And the cream inside isn’t even like cream, cream. You, when you chew on it. It’s like you’re biting into granules of sugar. And I kid you not it’s more like a like a really poorly made icing. And they didn’t mix the sugar in properly. So it’s you’re just eating this half baked, cake, sponge, with some half baked, with grainy—
Georgie 43:57
Half baked icing.
Geoff 43:59
Half baked icing, whole thing’s half baked, just like Microsoft Teams.
Georgie 44:04
Oh.
Geoff 44:05
Ooh.
Georgie 44:08
Ooh, you went there?
Geoff 44:09
I went there.
Georgie 44:10
Okay, but like seriously? Twinkies. I don’t know it. Yeah, they tasted like cardboard.
Geoff 44:17
Yeah, they’re so iconic.
Georgie 44:18
And sponge at the same time.
Geoff 44:21
I don’t know how they made it so iconic. They must have spent so much money on marketing make themselves super iconic. Because they get mentioned in popular to American TV shows all—
Georgie 44:31
Everywhere.
Geoff 44:34
But yeah, don’t understand why they’re so iconic. But you know what, I wanted to eat Twinkies because I’m unhealthy and those are probably the most unhealthy things on the planet at the moment. They don’t even taste that great. These are colourful though, Mike Ikes, they like, they look, are they chewy?
Georgie 44:55
Yeah, they have some, I think they have some special—Yeah, they have some special editions, I think they have like some sour editions. So they have like their usual—
Geoff 45:04
Are you a fan of sour things?
Georgie 45:06
They have sour ones. Hmm I think I have mixed feelings.
Geoff 45:12
Mild sour is OK?
Georgie 45:13
So hmm... mild sour is okay, but if you’ve basically it’s kind of like you’re saying about the icing in the—
Geoff 45:22
Yeah.
Georgie 45:23
The half baked icing. Like if it feels like I’m eating a gummy worm and it’s covered in like, way too much crystallised salt and sugar. I feel like I feel sick just putting it in my mouth. I feel like has to be lightly seasoned, or the sound has has to be inside, like the candy.
Geoff 45:43
Basically it has to be well done. It has to be—
Georgie 45:45
It’s chewy candy.
Geoff 45:46
Has to be sour with purpose.
Georgie 45:48
(laughs) Well done sourness.
Geoff 45:48
And not sour adjacent. Yeah, none of this medium rare sourness, you need well done.
Georgie 45:57
Yeah, so the flavour has to be I feel effectively part of the candy, not just a layer of it. You know what I mean?
Geoff 46:05
Oh, yeah.
Georgie 46:05
You know when you get the sour gummy worms, you put them in your mouth. And if you don’t like chew on them immediately, and you just suck all of the sugar and salt off. The sourness is gone. And I feel like that’s such a cop out. If you think about it.
Geoff 46:17
Yeah.
Georgie 46:17
Like, like the soundness is gone.
Geoff 46:20
Yeah.
Georgie 46:20
Because simply because you made the choice to suck on the candy. Instead of chewing on it immediately.
Geoff 46:26
I have this same problem with burgers. So if you bite into a burger and you can’t taste the beef, then I don’t believe it’s a good burger. If it relies on the sauce—
Georgie 46:37
That means the patty is too small.
Geoff 46:39
The patty’s too small, they didn’t season it, they don’t, they don’t like marinate it in something or whatever. If if they rely on the sauce and the condiments around it to make it taste good, it’s not a good burger to me. It’s like if I bite into that patty, and it tastes like cardboard, the whole thing’s ruined. I don’t care how much sauce you put on it. I don’t care how much, I dunno, beet—who the hell’s putting beet, beet root in burgers. God, I had to remove beetroot from burger recently. Anyways,
Georgie 47:07
You know, I have to I have to agree with you. Because I mean, I generally don’t like things that are doused in sauce. And like, I feel like my palate is, my palate is... like I like really bland food, like I actually want to taste the food that I’m eating. So if there’s a lot of seasoning on it, I tend to, I tend to dislike it and burgers are one of those things. So I actually oftentimes end up removing, so so like, would you consider aoli a sauce?
Geoff 47:35
For chips? Yes, it is a kind of sauce. Yes. It’s like a may, mayonnaise. Yeah, it’s like the closest thing to a sauce mayonnaise—
Georgie 47:42
Well, I don’t like it.
Geoff 47:43
...that you can possibly get to.
Georgie 47:46
Well, I don’t like it. And sometimes you have—yeah, I mean, I don’t, I don’t mind it for chips, but I, I just don’t like it on the burger, because oftentimes, they’ll have that. And then they’ll also add barbecue sauce. And they also have pink sauce. And they have all of this sauce. And I’m like, can you just, can you just put one please?
Geoff 48:09
I don’t understand pink sauce. You say it. I know what it looks like because you say it’s pink sauce. And I think I’ve had it but I can’t put like the flavour profile. I can’t remember what it tastes like. And that’s probably a testament to how great pink sauce is.
Georgie 48:27
So I think it’s a little bit... I like it though. I’ve had on my beef burgers.
Geoff 48:33
Oh, yeah?
Georgie 48:33
And I prefer it to any of the other sauce. I mean, obviously like I removed the, I remove the aioli, sometimes I might have barbecue but but I think the pink sauce goes really well with—
Geoff 48:46
Yeah.
Georgie 48:46
Beef burgers, and I feel like it tastes like it’s got a little bit of herbs. Herbs.
Geoff 48:52
Erbs, erbs.
Georgie 48:54
Erbs..
Geoff 48:55
Bit of sourness.
Georgie 48:56
So yeah. I feel like it’s got a bit of that. I think it’s a bit of yeah, it’s got the sourness, but it’s not you know, the shitty sourness on the outside of sour gummies.
Geoff 49:04
What about Warheads? Have you had a Warhead before? Have you had a Warhead?
Georgie 49:09
Are those the hard ones? Like the hard candy?
Geoff 49:12
Yeah.
Georgie 49:12
You have to kind of like—
Geoff 49:14
You have to suck it down.
Georgie 49:15
So yeah, I’ve had them. Yeah I’ve had them.
Geoff 49:17
Do you like those ones? Because they’re basically sour candies through and through.
Georgie 49:23
I don’t mind them. But I remember once they get really small. And you sort of, like sucked off some of the coat. This sounds like—
Geoff 49:33
We got, got—
Georgie 49:34
Someone’s going to take it the wrong way.
Geoff 49:35
Bagel porn, and sucking off the sour candy.
Georgie 49:38
And sucking, sucking Warheads.
Geoff 49:40
Warheads.
Georgie 49:41
Well, you know how you you get the little slits in them?
Geoff 49:44
Yeah.
Georgie 49:44
And they cut your tongue.
Geoff 49:45
Oh, they cut—
Georgie 49:45
I don’t know if anyone else has it. Oh OK, you know what I mean.
Geoff 49:49
Yeah.
Georgie 49:51
Yeah, nasty.
Geoff 49:52
My friend...
Georgie 49:53
So you always had to be careful with them. You don’t want to cut up your tongue. Uh.
Geoff 49:58
Also you don’t want to swallow them because it’s frickin big ass ball of candy.
Georgie 50:03
Yeah.
Geoff 50:04
I have a friend who hates sour things. And I remember I was such a little shit in high school that I would constantly try and like make them eat sour things by accident. Like the sherbet candy and stuff like that, man was a, was a—
Georgie 50:19
Damn.
Geoff 50:20
A douche in—
Georgie 50:21
You was a rat.
Geoff 50:25
I fondly remembered all of these memories, I fondly bring them up with them every time. Do you remember that time where I—
Georgie 50:33
Definitely a douche, Geoff.
Geoff 50:35
Yeah, I really am. They’re, they’re also like, the also morbidly afraid of needles, and back, even even like, the action of like, yeah, needle injection, even like the action or the thought of it would, would... would freak them out. So I was a little shit and I—
Georgie 50:56
Actually—
Geoff 50:57
Enacted an injection.
Georgie 50:58
Nick, my husband, Nick, my husband, Nick doesn’t... He’s not a fan of needles either. Sometimes, I’m a little shit, and I, you know. Hehe...
Geoff 51:08
Yeah. You’re tap on his shoulder like you’re injecting him.
Georgie 51:12
You just tap on it.
Geoff 51:13
Yeah, yeah. Yeah. It’s it’s fun to make fun of people’s fears.
Georgie 51:19
It’s not actually.
Geoff 51:21
Yeah.
Georgie 51:21
It’s not, I, so—
Geoff 51:23
Growing up, I realised that—
Georgie 51:25
I, yeah, I have trypophobia, Geoff,, please don’t show me like patterns of concentric circles and shit.
Geoff 51:34
Oh I remember you vaguely talking about this, but it’s not a very easy thing to—
Georgie 51:38
Dude, I didn’t just talk about it. I blogged about it.
Geoff 51:43
I feel like it’s not that easy to trigger that. Like, do I send you a GIF of...
Georgie 51:48
Yes, it is. You go to, yeah, that’s what people do. I mean, somebody said to me, I think they read my blog post. Really hope nobody’s going to spam me after we release this podcast.
Geoff 51:59
(laughs)
Georgie 52:00
But she said people, she opened up about it on Twitter. And people like started sending her pictures that triggered her trypophobia.
Geoff 52:10
That’s not nice. If someone actually has a phobia...
Georgie 52:13
You can do it.
Geoff 52:14
Yeah. Okay. I mean, that’s—
Georgie 52:15
Like the reason I think, so, so Nick loves me about it, because he thinks it’s a bit, he thinks it’s like just so far out there. And I’m like, the reason I believe it’s a real phobia and similar to his phobia of like, needles. For him, it’s specifically like, like blood tests, not so much injection like—
Geoff 52:33
Oh, not vaccines?
Georgie 52:36
Yeah, so yeah, the reason for it’s a phobia for me is because I literally like see these like moving patterns or like repeated like, patterns and circles and things and I actually like, visibly, like I cower, and I feel like the world is is like, shrinking around me.
Geoff 52:55
My god.
Georgie 52:55
And I have, like, I have I have actually like, been on the floor and like curled up in a bowl, like an actual panic, which, which sounds odd and I’m pretty sure people listening to this probably think—
Geoff 53:06
Nah, that’s, that’s scary.
Georgie 53:08
It’s a real phobia.
Geoff 53:09
Yeah. I mean—
Georgie 53:10
It’s, it’s almost like almost like having a panic attack. Like, I’ve only had like two panic attacks in all my 30 years of living and like, I can liken the feeling to like the world is caving in around me. That’s what it feels like.
Geoff 53:26
I think yeah, I think anyone’s probably valid to have a phobia about anything really. We don’t even have to have a name of it. As long as you feel it’s real in your mind. I think it’s perfectly valid phobia and just because I don’t have one, doesn’t like you can’t have one.
Georgie 53:43
Like you’re the only, like you, you have the phobia.
Geoff 53:46
Yeah.
Georgie 53:46
So your point, like, your phobia is valid.
Geoff 53:50
Yeah, we don’t, we don’t go around blaming people for having their phobias, alright. It’s a say safe space, as my company called it, psychological safety here. You’re, you’re free to speak your mind. And I think that’s a good place to stop. We’re, we’re, we’re making good on time. So.
Georgie 54:13
Yep.
Geoff 54:13
Thanks for joining us for another episode of Toast & Roast.
Georgie 54:18
Yeah. And let us know if you have any phobias.
Geoff 54:22
Yeah.
Georgie 54:22
Or if you have trypophobia. Trypophobia people unite.
Geoff 54:25
Yes trypophobia unite. I’m with you. Stand with you sit with you. Next to you. All that good stuff.
Georgie 54:34
You’re socially distanced from me as well.
Geoff 54:37
Oh, yes, I am with you. But two and a half metres away.
Georgie 54:43
In the screen.
Geoff 54:46
Catch you all. Catch you all in the next one. Bye.
Georgie 54:50
See you later.