Another food adventure leads us to critically analyse macarons and diss on the night noodle market (it used to be good).
✍🏻 View the transcript for this episode
Another food adventure leads us to critically analyse macarons and diss on the night noodle market (it used to be good).
Social media
Toast & Roast:
Georgie:
Geoff:
Georgie 0:07
Hey everybody, welcome back to another episode of Toast & Roast. I’m your co host Georgie and as usual, I am here with Geoff.
Geoff 0:17
Hello.
Georgie 0:18
Ninety-nine.
Geoff 0:18
Ninety-nine, nein, nein, nein, nein, nein. Another TV show you probably don’t watch. Brooklyn 99, so good. But it’s like, sometimes I think most of the TV shows these days, and I’m not quite sure what that what, why it is. But they seem a little forced. You know that. You always have like these five people, they all have their quirky thing
Georgie 0:48
Is it just stereotype, like a form, formulaic.
Geoff 0:53
Yeah, seems formulaic. Like there’s always this guy who is, I don’t know, talking euphemisms without realising they’re talking in euphemisms. There’s always a guy who, you know, tries to lighten the mood with some kind of joke.
Georgie 1:09
Falls flat?
Geoff 1:12
They don’t, they don’t fall flat flat. But it’s kind of like those like the wisecracker and stuff like that. And then you have the serious one. And then you have the one that’s kind of serious, but has, a little bit of a softy. So all of them are quite stereotypical to these types of shows—
Georgie 1:29
So which one—
Geoff 1:30
And you always have—
Georgie 1:30
Which one are you?
Geoff 1:33
Have we talked about this before?
Georgie 1:35
We talked about it in context of reality TV, and I said, I want to be that person who’s the anti like stereotype who, like the alternative chick, you know, you know, the person who is like, the emo or whatever the person with all of the piercings—
Geoff 1:49
Yeah, yeah.
Georgie 1:50
And coloured hair, and that’s me. 100%.
Geoff 1:52
And you can still, you can still be that person in the TV show. I guess. I guess I’m the one that cracks the joke. Possibly inappropriate and or not inappropriate. But in any case, so the TV show has, every TV show these days, that’s like a sitcom has one of these people in it. And I’m not entirely sure if it’s because we’ve watched, there’s been so many shows prior to it like Friends. How I Met Your Mother which is like everyone says just rips off Friends. And then there’s like, Frasier and I don’t know, Everybody Loves Raymond. which I hate.
Georgie 2:32
Why do you hate? Oh because he’s a dick.
Geoff 2:35
Yeah, it’s just nothing redeeming about Everybody Loves Raymond. Or Raymond himself. He comes to King of Queens. He has like a little bit of a crossover. Anyways, I’m not sure if it’s because we have so many of those already. That when it comes to the new ones, it feels forced. Because Oh, that’s just another Monaco. That’s just another Chandler, you know, from Driends. Did you watch Friends?
Georgie 3:01
Nope.
Geoff 3:02
Which one did you watch? Did you watch any of them?
Georgie 3:04
Nope. Everything you just mentioned. Oh, actually, I’ve seen some of How I Met Your Mother. But everything otherwise I have not seen Frasier or... I watched Big Bang Theory. But that has a bunch of like stereotypes in it.
Geoff 3:19
Big Bang Theory I think became popular because they they were more like the the geeky stereotypes rather than all the stereotypes I just talked about. Like when you have a group of friends. They’re all just their own type of geek.
Georgie 3:37
It’s more niche in comparison.
Geoff 3:39
More, more niche. Yeah. But yeah, in any case, I don’t remember what we’re talking about. But like 99. Yeah, so at first like in the first, I don’t know, half of the season, you find that most of them are quite forced ish. And then after that, you’re like, hey, like they’re starting to like loosen up a bit. That not as like cookie cutter. As you start out.
Georgie 4:04
Maybe it’s to get your attention to start watching the show that they’re all stereotypes.
Geoff 4:10
Yeah, something familiar, I suppose. Just I know who they are. It starts off. I mean, we can extrapolate that to hu—to humans in real life. Generally, stereotypes help form some kind of connection.
Georgie 4:25
I guess. Actually, I just remebered, Desperate Housewives. Did you ever watch that?
Geoff 4:32
No, I didn’t. But I watched Cougar Town which—
Georgie 4:34
Was that the—
Geoff 4:36
A desperate...
Georgie 4:38
Okay, yeah.
Geoff 4:38
...lady.
Georgie 4:39
Because I remember that Desperate Housewives, I didn’t watch the whole thing but they really got you in like the first season because it starts with someone basically being dead. And each of them—
Geoff 4:48
Oh true yeah, that’s a mystery.
Georgie 4:50
Each of the housewives, they have their own secrets and they all have, they all embody some kind of housewife stereotype. But then as as it goes on, you’re just like, oh, there’s actually more to them, then whatever the shit like they came across the first season, so there’s like a whole season just like establishing content. I don’t know, this sounds like a waste of time now that I’ve been talking about it out loud. The whole season just establishing context.
Geoff 5:16
Yeah, yeah. But that was like, I mean, we got the writers strike and all that stuff happening now, because I guess they don’t really get to do that stuff anymore. They don’t, well, they like write whole seasons.
Georgie 5:30
Yeah.
Geoff 5:31
And then like, and then they don’t get to edit or like, go into production or post production anymore. So it could be that, like, TV shows these days, don’t have that. That polish, like you could spend a whole season like building someone’s context. But I think TV shows these days don’t really like to do that.
Georgie 6:00
It’s just churn.
Geoff 6:03
Yeah.
Georgie 6:03
Do it and churn.
Geoff 6:06
Let’s see if the first season flies. And then we’ll go from there. I guess that’s all TV shows. Like, they didn’t really think that they were gonna get renewed. So they kind of try and they like wrap things up after the first season and they get renewed. And then it’s kind of weird. Because you, they wrapped it up. Previously.
Georgie 6:23
It’s a very, like, test the waters kind of thing. I think it’s more common with Netflix. Just go yep. Let’s see how this goes. And then we as an audience decide whether it’s worth watching.
Geoff 6:33
Yeah. Anyway, switching gears went to—oh, right. Extrapolating to ster—like stereotypes? Yeah. I think in general, it’s like, it’s easy to start from a stereotype when it comes to like establishing, establishing some kind of baseline. Like, you and I are Asian. If anyone didn’t know. (laughs)
Georgie 6:54
(laughs) Wait can I call out, can I call out my friend who just actually did not know that you were Asian. I think they somehow thought you were white. I’m like, wait, you didn’t know that Geoff was Asian.
Geoff 7:13
Yeah, yeah. And so I think like, on the baseline, you’re like, you’ve probably had some similar, know, like life experiences, like we talk about—I dunno, we’re on episode 99. And I’m sure everyone’s noticed that we, we experienced some of the same kind of stuff, typical Asian life sometimes. Not to say that other races don’t have the same lifestyle, it’s just sort of like you can, you find somebody that’s Asian, you got at least 50% of the way there. And even if they’ve like lived their entire life in Australia, it’s like, well, you’ve got Asian parents, right? They possibly came from somewhere else. You’re not, are you third, fourth generation Australian Asian? Maybe?
Georgie 8:05
Maybe.
Geoff 8:06
Maybe, man. But yeah, I think it’s a foundational thing. You shouldn’t like say, Oh, they’re the stereotype. And that’s all they are. But—
Georgie 8:16
I think I think ninety-nine episodes in, I people would have like abolished any stereotype that anyone would have thought of us in the beginning.
Geoff 8:26
Yeah, I’m white (laughs)
Georgie 8:30
(laughs)
Geoff 8:30
Apparently.
Georgie 8:30
I appear white because my last name is white. There we go.
Geoff 8:35
That’s true. I guess my taste is very white. I don’t have a particular Asian—
Georgie 8:42
In what though?
Geoff 8:43
Food? In food, I suppose. I like very niche Asian food. Not niche niche, but it’s very specific, like dishes. But other than that, if you asked me my general food preference, I’d say Italian.
Georgie 8:59
Yeah, that’s—
Geoff 8:59
Chinese is not—
Georgie 9:00
...white.
Geoff 9:01
Yeah, exactly. Super white. Our family went through a phase, but back when, I dunnom did you ever start using the term whitewashed?
Georgie 9:14
Like in my family?
Geoff 9:17
In your family, in life?
Georgie 9:19
Yeah. But not like really my family. But yeah, among friends, I realised that I was, I guess whitewashed Asian, because I don’t know. I think it’s like a first gen thing. Like I said, my, like, my parents moved here. And I’m the first generation in Australia.
Geoff 9:38
Yeah.
Georgie 9:38
The experience I have is kind of like not wholly quote unquote, like Indonesian Chinese. It’s very influenced by where I grew up in Western Sydney and just being around white people.
Geoff 9:51
Yeah, yeah. So we started calling my one of my sisters whitewashed. She did not, she did not appreciate being called whitewashed. But hey.
Georgie 10:05
What’s the reason, like what did, were there any specific—
Geoff 10:08
I don’t know, we were little shits as children. Like we’ve got like, four of us kids, right? So, and we span, we span... 2000... like almost I think 20, I think we span 20 years.
Georgie 10:26
Yeah.
Geoff 10:26
Like between oldest to youngest. So it’s kind of like we’re all from, and I guess my two oldest sisters are still from the same kind of era ish, and then there’s us boys which were on the on the younger side, of course of the family. So it just little shits all of us in our own special way. So yeah, I think stereotypes help us in a way. But yeah, gets a bit rude if you just assume everybody is like 100% that stereotype.
Georgie 11:09
I’m not good at math.
Geoff 11:12
Oh yeah, yeah, I had to go to Kumon.
Georgie 11:15
Oh my god.
Geoff 11:15
I’m pretty sure I’ve mentioned it. Have I not mentioned it on the podcast?
Georgie 11:18
No you have but, but I just laugh because like—
Geoff 11:19
Yeah, yeah.
Georgie 11:20
You know I worked there, right.
Geoff 11:21
Yeah, that’s right. We have had this conversation.
Georgie 11:23
Ah, it’s so funny.
Geoff 11:24
Wow we’re already at 99 episodes, and we’re really just recapping. (laughs) This conversation we’ve had before.
Georgie 11:28
I am so sure we talked about Kumon in like episode two. But I found out that someone I used to work with for like, a long time, like five years or something like that. She actually used to work at Kumon as well. Like that was also her first job. And—
Geoff 11:42
She also Asian? Oh my god.
Georgie 11:44
Well, actually. Yeah. Actually, she... (laughs) That’s a coincidence though. But like, I just like in all of my years of knowing her. How come we never talked about the fact that our first job was at Kumon.
Geoff 11:57
I don’t know, you don’t, rock up and like, hey everybody, you name your first job and your, your and youre like, how long have you been here. CultureAmp or—
Georgie 12:08
Marigold now.
Geoff 12:09
Campaign Mon—Marigold? Damn, we don’t have the same C—
Georgie 12:12
It’s gone now.
Geoff 12:15
...company anymore. Yeah, did I tell you there was this icebreaker that someone asked like, do you believe in free will?
Georgie 12:24
Oh my... OK so you have talked about icebreakers before.
Geoff 12:27
That’s right, I have.
Georgie 12:28
But this is new. I have not heard about this
Geoff 12:30
It’s crazy. So we’re in a, well, this is like a work thing. And there’s like 20 odd people, not 20. Probably not 20. Like 12-odd people there. And this person comes late and says, “all right, all right. Everyone”. like “Hello. Just want to do a quick icebreaker”. We’re like, okay, they’re just standing there. We’re all sitting down. Like “yeah, yeah just quickly, everybody go around the table, say your name and whether or not you believe in free will”. (laughs) Like what the hell.
Georgie 12:57
Do you have to expand on your answer or no?
Geoff 13:00
Ah. Yeah, probably not. So. So everyone said their name. Basically everyone said yeah, like, yes, yes. Yes. Yes. Yes. So it came around to me. And I said, “No”.
Georgie 13:10
OK.
Geoff 13:12
Just to make things a little bit awkward. And then, I think I was one of the last people anyway, so the person next to me, and I, so I, so inevitably, the person next to me, and I have a conversation about what like, why I said no, to, to believing in free will. And then I said, well, I think everything’s predetermined by like, society, society’s standards or whatever. And then I could, and then I said, well, admittedly, I probably said no, because everyone was saying, yes.
Georgie 13:46
Mm. We’re influenced.
Geoff 13:46
So that was probably predetermined, and I was influenced, and therefore it wasn’t, it was wasn’t free will that I said, “No“? But yeah, so do you believe in free will?
Georgie 13:57
Well, now that you’ve told me this story... I am questioning.
Geoff 14:01
Lame, that’s influence.
Georgie 14:03
Well, I don’t know. It’s such a loaded question to me. Like, do I believe in it? Well, I—okay, so I think we should have it. But I don’t think that we do.
Geoff 14:15
Oh.
Georgie 14:16
So it’s sort of like what you were saying is that society influences—and I think you know, I think we should have, like it feels like we don’t because of that.
Geoff 14:25
Mhmm. Yeah, so like are any of my choices actually free will, or has advertising become so ingrained that I like the things I like because of advertising.
Georgie 14:39
Look, I get sometimes I get ads for like nappies and shit because it thinks that I’m a woman and like probably have babies, and—
Geoff 14:47
Possibly an Asian woman. Pff. Mind blown.
Georgie 14:51
I saw a Reel earlier today from this girl’s account, who does a lot of like millennial memes and like relatable content kind of stuff. And she had a clip of someone enjoying, oh no someone patiently waiting for an advertisement in like the 90s on television, which, which were pretty long back in the day, and then compared to seeing like a YouTube ad on your phone. And it’s like rage and like fire. And I think judging by the small bit of audio at the beginning of that YouTube ad, I think it was literally about babies.
Geoff 15:26
Oh man.
Georgie 15:26
But those ads back in the 90s. I remember. I remember they used to be honestly around like three minutes long, three minutes! Do you remember that?!
Geoff 15:36
Wait.
Georgie 15:37
On television.
Geoff 15:38
I mean, they used to have jingles. Remember, we’re talking about jingles. But yeah, three, three minute ads.
Georgie 15:45
You used to sit there and be like, okay, I can go to the toilet now for a pee before coming back to watch whatever I was watching.
Geoff 15:51
This is like my dad with his crappy computer, laptop, whatever. Like it takes took 10 minutes for it to start up. So he’d go make coffee. And come back—
Georgie 16:00
And you don’t—
Geoff 16:01
To a computer that hasn’t started up yet.
Georgie 16:03
You don’t experience this at work when you’re running like a process? (laughs) Yarn.
Geoff 16:07
Well, yeah, this oh my god, our pipeline, I’ve been trying to make it faster for the past like month just because I just hate just sitting there watching all the little circles like spin and then the green tick. And then as soon as someone makes a change on like main and you bring it in, then you gotta wait all circles start again.
Georgie 16:29
Yeah yeah.
Geoff 16:29
Oh, my god, this, this needs to be faster.
Georgie 16:31
Wait, you can do the thing.. I mean, sometimes I do this, but I don’t want to do this. Because it’s like a it’s like a completionist mindset where you can just override, you can you can click, tick the box and say override with my privileges or whatever.
Geoff 16:44
Oh yeah. Because you have privileges. Yeah.
Georgie 16:45
But then I feel like this feels like the cheat way. I like, I actually want to run the run the thing, make sure it’s green and then merge it.
Geoff 16:54
Well, the thing is, we require one reviewer, and I have the privileges. But my colleagues don’t have the privileges to do such a thing. So, and I think eight times out of 10 that I’ve actually done it, I’ve broken something.
Georgie 17:08
Yeah. (laughs)
Geoff 17:08
So like, I gotta stop doing this. Because clearly, clearly submitting code without anybody reviewing it hasn’t gone well for me.
Georgie 17:18
Well, this happens in our team too, cough, Chris. Hello. Cough. (laughs)
Geoff 17:21
(laughs) Being called out. Right? What was the thing. Oh, yeah. So switching gears a bit. I went to the Bastille, Bastille day...
Georgie 17:33
Celeb—
Geoff 17:34
Festival? Festival? Market?
Georgie 17:37
Where was it?
Geoff 17:38
Going to Circular Quay.
Georgie 17:39
Because I’ve heard about it, so what is it, just like an event where things are French? Sorry? Pardon my ignorance, like actually—
Geoff 17:48
Things are French. Well, it’s mainly food. I suppose. I honestly don’t know what Bastille, what Bastille Day is about. It’s probably the second time I’ve actually celebrated it. It’s common name English speaking countries to the National Day of France, which is celebrated on 14th of July each year. So it’s just a national day of France. It was pretty good. They have a lot of stalls. Like they have three different areas with basically the same stalls and each three different areas in Circular Quay.
Georgie 18:22
Yeah.
Geoff 18:22
So there’s one that’s like kind of underneath the overpass and this one that’s in front of the, in front of the library. Is it a library? Yep. And then there’s one over near the museum. So it’s kind of three distinct distinct areas. The MCA?
Georgie 18:45
Contemporary art museum, okay.
Geoff 18:48
Yeah, Museum of Contemporary Art.
Georgie 18:50
I still haven’t been there. Far our. It’ll be like two years at this rate.
Geoff 18:54
You don’t like museums, then?
Georgie 18:56
What do you mean? I just haven’t been, I just haven’t...
Geoff 18:59
You haven’t been to it? You don’t like museums?
Georgie 19:01
You can’t just infer that from what I said. I just haven’t been arsed.
Geoff 19:09
You haven’t been asked, or arsed?
Georgie 19:11
Arsed.
Geoff 19:12
Noah’s asked?
Georgie 19:13
Assed. I haven’t been assed. Okay, here’s the thing, I, like in Australia, do we say arse? Like?
Geoff 19:21
No?
Georgie 19:22
Or do we say ass because I had this whole discussion with someone at work about how “ass” is not Australian or something like that.
Geoff 19:29
It’s not whether or not we say it, it’s when not, it should, should should we say it that way?
Georgie 19:35
By the way—
Geoff 19:36
Or should we not—
Georgie 19:36
We’re talking about the whole like, you know when you say the phrase like “kiss my ass”. You know, like as in your buttocks. We’re not talking about—
Geoff 19:43
“Kiss my arse!”
Georgie 19:44
I honestly I honestly feel like it’s an Australian. I could be wrong. I could be wrong. I haven’t like researched this. I also think they’re interchangeable but I’m pretty sure arse is super Australian.
Geoff 20:00
Yeah, I don’t know.
Georgie 20:01
Anyway, I either way I could not be arsed.
Geoff 20:05
Bothered.
Georgie 20:06
Yeah, I couldn’t be bothered. Couldn’t be fucked. (laughs) No, like...
Geoff 20:10
Yeah.
Georgie 20:11
I guess it’s one of those things where you have an intention of going and seeing a thing, but you just don’t want to. It’s like, it’s like when you... touristy things, you go to a country and you tell someone, I’ve done this tourist thing over there, we’ll just use Eiffel Tower, for example. And then people who live in Paris are like, ah, I never check it out. I don’t really care. And like, but you live there. And then similarly here, there’s like, lots of things here. Where, like in Sydney, that you might not bother doing because you just live here. It’s like, it’s it’s just there. So it’s kind of like it’s kind of like that.
Geoff 20:47
Yeah, it is, isn’t it? Have you been inside the Opera House?
Georgie 20:52
Yeah, of course. I studied music and I went and saw like, a bunch of operas there as part of my whole like, curriculum or whatever. And—
Geoff 20:59
Yeah, see, you did tourist stuff. Even though it’s just there.
Georgie 21:03
But, your your neighborhood. Dude. I’ve literally been there. Honestly, like, twice, maybe in my whole fucking life. And I—
Geoff 21:11
There’s no reason to come here.
Georgie 21:12
I realise that, yeah, but you said there was like good, what was it? Was it boba or something? I can’t remember, the tiger milk tea, I can’t. (laughs) I was having this conversation with a friend and she was like, where do you want to go? I’m like, we should go to Geoff’s hood? Cuz? Cuz I haven’t been there in a while. And then you know what? We decided to go somewhere else. (laughs)
Geoff 21:33
Oh well. So went down to Bastile... So the food there was quite varied. Like you could get fried camembert. Kind of like a fried Mars bar. Have you heard of fried Mars bars?
Georgie 21:48
How is fried camembert, like just fried Mars bars?
Geoff 21:52
You deep fry a weird thing?
Georgie 21:55
Oh, so I’ve actually neither, heard of either of those. Actually. Sorry, I haven’t had either of them. But I’ve definitely not heard of frying a Mars bar. I’ve heard of fried camembert.
Geoff 22:09
Apparently it’s a Scottish thing but like, fried Mars bar, but I’ve had one before. And my god, it’s one of those things where you’re like, this is super oily and why the hell did I eat it?
Georgie 22:24
Holy shit. No, that’s fucked. That looks disgusting.
Geoff 22:26
But at the same time, it tastes good. And then you’re like, man, should I have another one? And—
Georgie 22:34
Is it like, bad but good.
Geoff 22:37
Origin is Scotland.
Georgie 22:39
Hey, did you know that—
Geoff 22:40
Just like haggis.
Georgie 22:40
Mars bars in America called Milky Way’s?
Geoff 22:48
No!
Georgie 22:48
Yes.
Geoff 22:49
That’s... what?!
Georgie 22:52
And...
Geoff 22:52
A Milky Way is something else.
Georgie 22:53
A Milky Way.
Geoff 22:56
It’s a galaxy. It’s like chocolate.
Georgie 22:57
A Milky Way in America is actually called, I think it’s Three Musketeers. So the Milky Way—
Geoff 23:04
Holy crap, that’s a—what!
Georgie 23:07
For our friends in the US: your Milky Way. We call those Mars bars. And your—
Geoff 23:13
I mean, it kind of makes sense, right? One’s a galaxy, one’s a Mars, it’s just all in space.
Georgie 23:18
But the fact, the fact is, I think it’s called Three Musketeers. If you look up three musketeers. If you’re from the US Three Musketeers. We call those a Milky Way. So how’s that for confusion?
Geoff 23:30
Oh, man.
Georgie 23:33
So I—
Geoff 23:34
That’s crazy.
Georgie 23:34
I’m actually sure this happenedr to me once, like I was in. I was in the US, and I picked up a Milky Way. And I was like, oh, it’s got different packaging. It’s brown or whatever. brown and green. And I’m like, wait, this tastes like Mars bar.
Geoff 23:53
So they don’t actually have a Mars bar there.
Georgie 23:56
Well, it’s called a Milky Way but—(laughs)
Geoff 24:00
Like they don’t have a, I guess they’ve renamed it over here. But—
Georgie 24:05
Yeah.
Geoff 24:05
Yeah, it’s trippy. It’s trippy. So they had a bunch of stuff there. Lots of French things. We walked away with lots of macarons like a few flavours, it’s quite interesting flavours. They had of course some Milo ones. Some Milo macarons. Wait, let me just pull up what what macarons we got well, something went really crazy with my computer. Let’s have a look. We got blueberry cheese cake, mint chocolate, just ate that one. Belgium double chocolate, lemon meringue, Lotus Biscoff, everything Biscoff, how many things are there of Biscoff?
Georgie 24:54
Oh my god got I had like a Biscoff honey joy doughnut from Donut Papi.
Geoff 25:00
What’s a honey joy doughnut?
Georgie 25:04
I think it was just, yeah, that’s the one literally the first, yeah, I had that the other week. It was kind of intense. Super super sweet.
Geoff 25:14
What the hell’s a honey joy?
Georgie 25:15
I think it’s just the fact that it’s got—are honey joys cornfl—I think it’s cornfl—like the sweet cornflakes or something. That’s what was on top of the—
Geoff 25:22
Oh, these are honey, these are, the’re called honey joys? Man. I’ve eaten them like all my life. I didn’t even know what they were called. I prefer them chocolate though.
Georgie 25:35
I don’t love, I don’t love chocolate.
Geoff 25:38
Mm. Chocolate. Anyways, so you had a honey joy biscoff—intense?
Georgie 25:44
Yeah.
Geoff 25:44
It would be.
Georgie 25:45
It was.
Geoff 25:48
And then we got a creme brulee.
Georgie 25:50
Oh yeah, can’t go wrong that I don’t think.
Geoff 25:54
Yeah, so it was like, a, like what, $20 for a pack of six.
Georgie 25:58
Those things are so expensive. What what—
Geoff 26:01
Yeah.
Georgie 26:01
Actually, what makes them that expensive? Is its the handcrafted like aspect?
Geoff 26:06
I don’t know, I feel like macarons are either very difficult to make, like good. And their ingredients might be really expensive. Why are microns expensive? Here we go. “Unlike most bakery treats, macarons are not made with all purpose wheat flour, which a home cook can pick up at the supermarket for less than 50 cents a pound, instead they’re made with almond flour, which costs more than nine times as much”.
Georgie 26:34
Are they—
Geoff 26:35
And that’s at Costco.
Georgie 26:36
Are they made from, I assume if it’s almond flour, it should be made from almonds, right? And if it’s made any similarly to almond milk, then you’re fucking the environment up.
Geoff 26:50
Yeah, making macarons takes time and patience, you make, you could make 10 other types of cookies in the time it makes, some, it takes to make a macaron. Wow, certainly more hands on sifting, whipping, folding, piping. I thought also like eggs, it uses like whites instead of yolks or something like that.
Georgie 27:16
Like I have no idea how to make them but I probably wouldn’t bother to make them so I’m happy to buy them. They do seem like effort
Geoff 27:23
Yeah. And the idea that like generally these are different kinds of flavours so regular macro macros that you can find in your every day.
Georgie 27:34
And the colorus.
Geoff 27:36
Yes the Instagram worthy colours. What else was there? They had some Italian and German stuff as well, not just French things.
Georgie 27:47
Do you have to pay to like enter, or you just rock up and check it out?
Geoff 27:52
You rock up and check it out. The thing is they had different distinct areas and each one of those had like guard railings to basically... because there was alcohol being served.
Georgie 28:06
Okay.
Geoff 28:07
So these are like alcohol areas and you have to either flash... do you have to flash an ID? I don’t think you could. You just couldn’t exit with with alcohol. And someone tried, they were just gonna walk out with a beer in their hands and they’re like, sorry, you can’t walk out with a beer in your hands. Ooh, there was this candy floss thing—
Georgie 28:28
Like fairy floss?
Geoff 28:30
Yeah, fairy floss. I wonder if I can show this on the screen. But essentially, they made fairy floss look more solid, like usually looks like a—
Georgie 28:44
Cloud.
Geoff 28:45
Cotton cloud of some sort. But let me see if I can, can I pull this in here? Nope. But they made it look more solid.
Georgie 28:56
Share a different...
Geoff 28:57
Can I... maybe, I can, Som Som, here we go. Som Som. Some Som candy. They made it more like, like these animals here. Yeah.
Georgie 29:14
Oh.
Geoff 29:14
These these animals, which look like plushy toys. They’re actually made of—
Georgie 29:21
Get out.
Geoff 29:22
Cotton candy instead.
Georgie 29:24
No way.
Geoff 29:24
Yeah, it’s kind of crazy. So if anybody—yeah, look at them. They’re not, they’re not traditional-looking like I-can-see-through-a-bunch of fairy floss.
Georgie 29:36
So how do you eat that? Is it kinda like—
Geoff 29:40
You just bite into it? And it’s, um—
Georgie 29:43
So is the inside still kind of soft?
Geoff 29:47
It’s still fairy floss. Yeah, it’s still as light is still as—
Georgie 29:51
Or is it just the outside that—
Geoff 29:51
Flaky?
Georgie 29:52
...is like, smoothed?
Geoff 29:54
It’s, it’s just smooth. Yeah, they somehow made a way to smooth and shape it which is really crazy.
Georgie 30:04
I mean, I’m sure it’s not that hard. Depending.
Geoff 30:08
I think, yeah, depending.
Georgie 30:11
I mean, if you know how to do fairy floss, then I feel like you probably just learn a slightly different technique and then...
Geoff 30:19
Oh look, they have a little video. I guess they just don’t, they don’t wisp it out like you normally do.
Georgie 30:27
Oh, they keep it in the same spot.
Geoff 30:29
I feel like, yeah, I feel like usually they have like, whenever you see fairy floss, it’s a big tub, and there’s lots of like floss candy on the edges. And then you take a stick and then you roll it around in the in the big hole.
Georgie 30:43
Yeah.
Geoff 30:43
And you gather them. But here I think they’re like blowing all the candy directly onto a stick and they’re just rolling the... They’re just like turning it. Yeah, it looks crazy. But yeah, you’re right. It’s probably not. It’s not hard to do. It’s just a different way.
Georgie 30:58
Pretty cool.
Geoff 31:00
Exactly.
Georgie 31:02
Man does that mean you can make them really huge? Well they actually kind of already really huge, hey. Like you can—
Geoff 31:07
Yeah look how big this kid is. But Bastille day, that festival thing, was only—oh, there’s this, have you had stroops before.
Georgie 31:19
Stroopwafel?
Geoff 31:21
Yeah. Stroopwafel
Georgie 31:22
Yeah. I had them in Amsterdam.
Geoff 31:24
Yeah, there’s so good, right.
Georgie 31:27
Good. Very good.
Geoff 31:29
Um, there was a there was a, oh, a food truck? A food truck, because a lot of them were tents. This one was a food truck. There was a food truck. Just for stroopwaffels.
Georgie 31:43
Yes.
Geoff 31:44
And no, no, no joke that counter they had they had two towers of stroopwafels, like kinda leaning, super tall and it was just sitting there just being just waiting to be bought, I guess.
Georgie 32:00
Yeah.
Geoff 32:01
And they were big. They weren’t like—
Georgie 32:03
Thin?
Geoff 32:04
They weren’t pancake size. They were like, they’re maybe like twice the size of a pan, of a regular pancake. I think this plate is kind of the right size that they were going for, like big, slightly bigger than a pancake.
Georgie 32:17
That means it’s kind of huge.
Geoff 32:19
Yeah, it’s huge.
Georgie 32:20
Wow.
Geoff 32:20
This tower double tower of stroops were huge. And, oh yeah, see look at this. This hand there, it’s like boom. And like I, the problem was that my partner and I went there when we weren’t hungry. We had just finished a 14 kilometre walk and we ate at different intervals.
Georgie 32:45
Yeah.
Geoff 32:45
Of the walk.
Georgie 32:46
You were grazing.
Geoff 32:46
We’re like yeah, and then we got here, we’re like, we don’t really want to eat anything.
Georgie 32:50
No, you still have to get it though.
Geoff 32:54
You don’t want to get anything hot. It’s it’s on tonight.
Georgie 32:57
Oh, is it?
Geoff 32:58
I guess, people can now guess when this episode airs. If they... It’s still on tonight. It closed at 11pm
Georgie 33:08
Oh man.
Geoff 33:09
It’s really rare to have a market go from like, I don’t know.
Georgie 33:13
Yes.
Geoff 33:14
Seven, just like 10am to 11pm is like...
Georgie 33:20
Yeah, like unless it’s like a festival, right? I think I feel like festivals are always going to be pretty late. There was that street thing I told you about, like in a previous episode in Pyrmont. That was like not that good. But it was supposed to Sydney streets or something was supposed to be open until like 10pm. That was the other thing though, that I’ve thought of.
Geoff 33:45
The noodle Night Market which I went to like twice and never returned.
Georgie 33:50
What was the last time you went?
Geoff 33:53
God, I don’t even know.
Georgie 33:54
Okay, so probably similar to me, probably ages ago, right?
Geoff 33:58
Maybe like seven or eight.
Georgie 34:01
You know, you—
Geoff 34:02
Maybe six to eight.
Georgie 34:03
You know, the funny thing is I went to it a couple of times as well. And like one year it was like a bit indie. No one really went there. And then everyone started flocking there, years later. It’s probably similar to Vivid. And then I was like, you know what, I can get some of this shit by going to the actual, the actual like vendor’s shop. You know.
Geoff 34:28
Yeah. That’s also another thing we saw. We saw this place called Gnocchi Gnocchi Brothers or something like that. And we’re like, oh, yeah, we could get some gnocchi but we can also just go to the actual place, which is like not too far away from us. And then we get into the whole, “ah, it’s just over there”.
Georgie 34:49
Yeah.
Geoff 34:49
We’ll never go.
Georgie 34:50
Yeah but then like if there’s a long queue, at the market. I don’t know. I’m so bummed that the night noodle markets are just like rife with people now.
Geoff 35:01
Yeah, people make things worse.
Georgie 35:05
We make this podcast a thousand times worse than if it had no people.
Geoff 35:10
Yeah, I mean, they keep interrupting my photos, I just don’t like people in my photos. There you go, 10am to 11pm.
Georgie 35:18
10am to 8pm.
Geoff 35:21
On a weekday.
Georgie 35:21
Oh wait yeah like—
Geoff 35:24
Oh it’s only until 8pm today, oh man I gotta go.
Georgie 35:26
Are you actually gonna go again? Eat some stroop.
Geoff 35:29
Nah. I feel like you could go get dinner, but the thing is like everything is like $16 plus.
Georgie 35:36
That’s the thing with these markets, right.
Geoff 35:37
Fucking every, everything.
Georgie 35:38
Everything is kind of pricier and you’re sort of like, I’m here for—am I here for the vibe? Which you should be there for, you’re here for the vibe and like whatever, like checking it out and stuff. Or if you actually want the actual food, I feel like some of these places have more permanent spots. So you should just—
Geoff 35:58
Yeah.
Georgie 35:59
Endeavour to try, like endeavour to go there instead and they’ll probably be more affordable
Geoff 36:04
The the only thing was that the macaron so we got were from a place in Melbourne. So yeah, that would, that would be a bit of a bummer.
Georgie 36:15
Check this out.
Geoff 36:19
Oh, “made the trip to the city just for this crap. Got there at 10am and it was so dead. We were around till about 11:30 and came back and it was still dead. Majority of the tents were shut. There was nothing to eat. So expensive. No choices. And all the alcohol was shut. So disappointed. Do not go, it’s not worth it”. What do you expect rocking up at 11:30 and wanting alcohol, like?
Georgie 36:47
(laughs) I find that things is like if you turn up like on opening it’s going to be, it will be dead. Like you accept that. Like you’re turning up early. Like your intent is you want to be there when there’s no one there. But it is going to be fucking dead.
Geoff 37:04
Yeah, because they know that no one’s going to come that early, they’re not gonna open this is like the stupid theme park right?
Georgie 37:11
Oh god.
Geoff 37:12
Got there on time. Like, alright, we’re gonna open an hour later. It’s all right. No, it’s not alright. So yeah, that was that was pretty good. We ended up, we walked away with actually not that much. What was it? 20 bucks for the macarons and then $10 for the, for this, ooh nougat.
Georgie 37:38
Oh yeah.
Geoff 37:38
We got some nougat. And... we also spend $10 on some kind of juice or something? So 40 bucks give or take, that’s like 40 bucks for like three things, actually six.
Georgie 37:56
These things are inherently a little bit expensive.
Geoff 37:58
Eleven things. Yeah...
Georgie 38:00
Also inflation.
Geoff 38:04
Yeah. Yeah, this stuff is really a tourist trap. For sure.
Georgie 38:10
Is it a tourist trap or is it just like people who are Sydneysider trap?
Geoff 38:14
It’s a festival trap. Just like the night noodle markets.
Georgie 38:19
Yeah.
Geoff 38:19
Trap. trap you in lines. Lines forever. But if it has a line it’s got to be good.
Georgie 38:26
I don’t believe that. People think it’s good, and they fool themselves. Like just because there‘s a line doesn’t mean it’s good.
Geoff 38:35
Yeah. Oh, so in Melbourne. There’s a place called Mensho Tokyo. Have you heard of it?
Georgie 38:43
No. Is it ramen or is it...
Geoff 38:46
Yeah, ramen, I think. We walked past it so many times and the line is just ridiculously long. Let me open up a map to tell you how long this line is. All right. So here... oh my god.
Georgie 39:07
Where is it?
Geoff 39:08
Yeah, so this—
Georgie 39:10
I’ve been to the one next to it. The Hakata—
Geoff 39:13
You’ve been to McDonald’s?
Georgie 39:13
(laughs) The one, the one north of it. Hakata gensuke.
Geoff 39:19
Yeah.
Georgie 39:19
That one had a line as well.
Geoff 39:22
I bet that I bet even the Google Maps thing will have a line. Oh, it doesn’t.
Georgie 39:28
They took these photos at 7am or some shit.
Geoff 39:32
Yeah, I think the I think it’s right—is it here? Mensho... Anyways, it’s here. The line goes all the way to Maccas. So it’s like as long as a Lune line almost.
Georgie 39:45
Yeah, I think when I went to Lune—
Geoff 39:47
Three hours.
Georgie 39:48
You went to Lune in, is it Fitzroy? That one?
Geoff 39:51
Yeah, no wait, Lune in Fitzroy? No, Lune in the city.
Georgie 39:54
Okay, we we stayed in Fitzroy once so we just went to the Lune in Fitzroy and there was no queue, suck shit.
Geoff 40:01
Yeah, the one in...
Georgie 40:02
Yeah.
Geoff 40:03
Fitzroy definitely probably has a lot less people. But yeah this line is apparently three hours long for Mensho Tokyo.
Georgie 40:12
Really? Far out.
Geoff 40:14
Yeah. Oh it’s Michelin star. No wonder. Would you wait three hours for this Michelin—
Georgie 40:20
Go to the one next door, the one next door was pretty good. It’s literally next door.
Geoff 40:25
Oh no, we should have tried it.
Georgie 40:28
Wait did, so you, you saw the line and you decided to just like pass?
Geoff 40:32
We didn’t know it existed. We had other plans, we went to other places like—
Georgie 40:35
Well I might seek this out next time I’m there. But yeah the Gensuke one, that was, that was good there was a line we had to wait maybe like, I don’t know 20 minutes to half an hour, it was fucking raining, as it does in Melbourne. But but it was good. I liked it.
Geoff 40:54
When did this place open? It’s got a website coming soon.
Georgie 40:57
You know that when something says “website coming soon”, it’s a fucking lie.
Geoff 41:02
It’s never getting one. It couldn’t have possibly opened like three weeks ago. Maybe it did. How does it get a Michelin star in three weeks?
Georgie 41:15
Wait.
Geoff 41:15
Oh wait. We are so good to have already launched... She recently launched in the Melbourne CBD bringing Michelin star, Michelin awarded. Oh, so they’re actually from a different place. Mensho Tokyo.
Georgie 41:34
So they were known somewhere else and then they opened—
Geoff 41:37
Oh SF. Mensho group. Mensho Tokyo, San Francisco, ooh... West Coast’s ramen. I dunno.
Georgie 41:48
So then the website coming soon is probably a little bit legit unless it’s not there in like a few months.
Geoff 41:56
Yeah, find Mensho.
Georgie 41:58
Wow check out that egg.
Geoff 42:00
Oh sweet. Look at that map. We we actually also got a crepe.
Georgie 42:08
Oh yeah from where?
Geoff 42:09
Not at the one—from Bondi, from Bondi.
Georgie 42:12
Oh. Okay. I thought you were saying in Melbourne.
Geoff 42:13
We got a crepe from Crepes in Bondi. And we got, we, you get to pick your ingredients. So we picked egg and mushroom.
Georgie 42:20
Yeah.
Geoff 42:22
Turns out they did a most perfectly raw egg in the centre of a crepe Suzette.
Georgie 42:29
Very nice.
Geoff 42:30
And it was so perfectly cooked that it didn’t it didn’t run like a raw egg when you popped it. Like it still had like a slight skin.
Georgie 42:42
Oh, yeah. Yeah.
Geoff 42:43
So when you popped it—
Georgie 42:44
It’s not like, runny runny.
Geoff 42:45
Outside’s cooked cooked. Yeah, it’s not cooked, cooked. But it’s also like super. I’m, like, Oh my god. Like you see people do this on Master Chef and stuff like that. Not even on Master Chef, on more of the top level chef competitions. They do these these par, like this, this roll egg thing. And I’m like, oh, my god. Did this person literally do this? But yeah. So yeah, I was... very quickly. I mean, I did a lot of stuff last week, you went to a concert and we didn’t get around to that—
Georgie 42:49
Oh my god I’m going to another two this week, so suck shit. (laughs)
Geoff 43:24
Well, I mean, well, we’ll probably just do part two. Next episode. Maybe. Actually, next episode will be episode 100. We have something special planned. Maybe.
Georgie 43:35
Cough cough. It’s not.
Geoff 43:37
We don’t plan things. Alright. Things we don’t plan are the end of these episodes. So you can follow us on @toastroastpod on Twitter.
Georgie 43:49
Still don’t get Mastodon man—
Geoff 43:50
Still there... We should talk about that actually.
Georgie 43:54
Yeah, yeah. Yep, like next time.
Geoff 43:58
Next time.
Georgie 43:58
You can find our episodes on Apple podcasts, Spotify, wherever you find your podcasts and the big macaron.
Geoff 44:07
Yes, they were quite big actually.
Georgie 44:09
How can they be... I thought they just come in like an ordinary, no?
Geoff 44:13
No, she’s a double XL. And new episodes every Monday.
Georgie 44:21
See you next week.
Geoff 44:21
See you next week.
Georgie 44:22
Bye.