How we go from piercings to food could be called an art. We go further than we have before with gastronomy: “correct” ways of eating things, Georgie’s emphatic response to an ill-tasting beverage, how Geoff tries to be healthy, toast spreads, bread thicker than a pile of pancakes, and educate Geoff on how to cook a soft-boiled egg. Get ready for some (literally) hot takes.
✍🏻 View the transcript for this episode
How we go from piercings to food could be called an art. We go further than we have before with gastronomy: “correct” ways of eating things, Georgie’s emphatic response to an ill-tasting beverage, how Geoff tries to be healthy, toast spreads, bread thicker than a pile of pancakes, and educate Geoff on how to cook a soft-boiled egg. Get ready for some (literally) hot takes.
And many more we probably missed!
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Toast & Roast:
Georgie:
Geoff:
Geoff 0:00
And welcome back to another episode of Toast & Roast. I am your co host Geoff and I'm here as always with Georgie.
Georgie 0:11
Hello.
Geoff 0:12
Hey Georgie.
Georgie 0:13
How are you going? You were not great last week so we had like no episode we did a pop quiz on Twitter.
Geoff 0:19
Yeah, I feel like it was basically a sore throat and of course any time you have a sore throat or any kind of sickness you go, “ahhh do I have COVID?” Yeah. Which I didn't do for like a week. I was like, nah, it's it's just my diet. You know? My diet’s absolutely atrocious. I eat lots of fried stuff. And once a year, I just get knocked out and and like speaking, coughing. No, I don't even cough it's
Georgie 0:48
Yeah, this happens to me as well when I eat fried food. Like my throat just decides to nope on me.
Geoff 0:55
Yeah. You know what's funny, it's fairly consistent when I eat a box of Shapes. And that's pretty much what happened this time. I ate half a box of shapes in one sitting and I get a sore throat. I start coughing. It's just all downhill from there.
Georgie 1:10
What flavour were the Shapes?
Geoff 1:13
Oh, this this time it was cheesy garlic pizza.
Georgie 1:16
I haven't tried that one.
Geoff 1:17
This stuff's really good. This is really good. Tastes like a real cheesy garlic pizza that you made in a pizza oven. So if you're thinking about making religious Italian pizza, or going out to buy it, instead of doing that, eat these Shapes instead.
Georgie 1:35
Like, nah.
Geoff 1:37
Throwing shade. Oh, so quick story. One of my friends; their brother does wood fire pizzas.
Georgie 1:50
At home. Yeah.
Geoff 1:52
And they showed me a picture of the woodfired pizza. And I said, “Oh, looks like this frozen McCain's wood fire pizza that I made the other week”. And they were like, that's it. You're uninvited from any dinner forever. Just insulted the legit woodfired pizza. But yeah, that's that's pretty much me. I just been trying to you know, recover the throat. And I'm back.
Georgie 2:23
Sweet.
Geoff 2:23
I’m back.
Georgie 2:26
So,
So what were you...
Yeah.
Geoff 2:28
...up to?
Georgie 2:29
Um, not much. I got two more ear piercings.
Geoff 2:35
Oh, yeah, I saw that. What? What brought you to get into more? You've got like 10 already?
Georgie 2:39
Nine. I've been thinking about it.
Geoff 2:43
It's a magic number.
Georgie 2:44
Yeah, I've been thinking about it since I got my last piercing which was I think in 2018 or 19. Probably 2018.
Geoff 2:52
Do you lay awake at night thinking about the next piercing?
Georgie 2:55
It's, it gets addictive. Yeah, it kind of gets addictive again. Now I'm planning to be –
Geoff 2:59
Are you addicted to the pain?
Georgie 3:01
If I'm honest, there is something about like, feeling ear pain that doesn't bother me as much as, I don't know like, if you would –
Geoff 3:11
Jab pain? Vaccination pain?
Georgie 3:13
Nah I’m fine with needles. But I don't know, something about poking a hole in your ear is just like, seems like slightly thrilling and fun to me. I don't know.
Geoff 3:24
Cathartic? Is that the word?
Georgie 3:26
Maybe...
Geoff 3:27
What does cathartic mean.
Georgie 3:28
Cathartic? I don't know the actual term, but it's you just feel...
Geoff 3:34
“Providing psychological relief through the open expression of strong emotions, causing carthartic emotions”
Georgie 3:39
Heaps of shit, heaps of shit is cathartic.
Geoff 3:41
Not at all.
Georgie 3:42
Heaps of shit is like, I mean, I wouldn’t...
Geoff 3:45
ASMR is. Okay.
Georgie 3:46
Yeah, I didn't think piercings are cathartic, but because, like depending on the kind of piercing you get, it's a little bit of a commitment. Like, it takes a long time for them to heal. Like it takes, like you can take at least like six months. And so it's a patient...
Geoff 4:03
Not a test of your body strength.
Georgie 4:05
It’s not body strength! It's more of a test of my patience and...
Geoff 4:09
Pain threshold.
Georgie 4:11
Yeah. With my, I don't know if you remember, but with the last one I got, we went rock climbing and I knocked it this one time and it was still pretty fresh. And I was like fuck, and then like in the first like, couple of weeks of me getting it, I hugged somebody and because it was my right ear, like, I hugged them really tightly and they just squished my ear and I was like nooo, and so with the two –
Geoff 4:34
Hear that folks? Don't hug people.
Georgie 4:37
With the two I got, I got two in the other ear now because of the one, uh the one I was just talking about has healed. I got two in the other ear and now I'm like planning to be extremely diligent –
Geoff 4:49
Wait...
Georgie 4:50
And like to try really hard not to touch it not to bumper not to sleep on it, etc. It's almost like I don't know, it's like here's my chance again to you know, take care of a thing, of a hole in my body.
Geoff 5:02
The last one the last one took this long to heal?
Georgie 5:06
It's not so much that it took that long to heal but there was not an opportunity to get stuff pierced because like, shit was closed. But um, I have to admit that yeah the one I was just talking about, that got a bump on it like after six months and it took ages for the bump to like stop swelling and getting angry and shit. Some people are slow healing Yeah. But yeah, it depends on the person.
Geoff 5:30
Yeah. My sister had my sister had one go, infected. And that was that wasn't fun for her. But but yeah, both my sisters just oh, we have two piercings.
Georgie 5:48
Pussies.
Geoff 5:50
Yeah, we can't be all, it can’t all be like great biker chicks like you.
Georgie 5:55
Biker chick holy shit.
Geoff 5:57
One hundred, one hundred piercings in the ears. Do you have even number of piercings?
Georgie 6:04
No!
Geoff 6:05
In both your ears?
Georgie 6:06
No. So okay...
Geoff 6:08
Are you lopsided?
Georgie 6:09
Well, the thing is, they're in different places as well right? So like, okay, so originally I had two when I was a baby, because like, I think that's just what a lot of parents do. I mean, people are probably weird about it these days.
Geoff 6:20
You know what, let's pause for a moment. I feel like it's a weird thing to have piercings, like just appears your babies is feels like a body mutilation.
Georgie 6:28
It is.
Geoff 6:28
For a child. That makes no, no sense to do. But everyone does it like it's normal.
Georgie 6:34
Yeah. So when I had my ears pierced, like as in the last time, and then the time before that, I had to sign like, like a waiver form. And because I'll get into this, because the first like six piercings I had were, like, kind of dodgy, we'll get into it. But um, this, yeah. When I had to do the waiver forms, I was like, yeah, actually, it mentioned, you know, when I was signing this form, I agree that this is a permanent change to my appearance. You know, this is, it can, and if I don't take care of this thing, and well it can cause some, you know, damage, infection or whatever, there are risks involved or whatever. And I was like, yeah, no, this is serious.
Geoff 7:11
You know what, it kind of makes me it's kind of makes me think of like people coming back to the ear piercing place and going, oh, my God, why is this permanent? Like, like, they need to have this clause in this sheet so that people don't complain or can't complain about it. That seems hilarious.
Georgie 7:27
So the piercing studio I go to, it's like 18 plus, and if you're like, under 18 and you just want to get like, I think you're only allowed to get like your ear lobes pierce, pierced. You have to come with your parent or guardian and they have to give ID and you also have to verbally consent and say, yeah, I want my ears pierced.
Geoff 7:45
Man. Yeah, I feel like you should wait till they're, you know, can make some decisions before like, piercing them.
Georgie 7:57
Yeah, it's a weird thing. I don't know why it became a thing. I haven't never really bothered to read about it. But yeah, I got my first two pair, like, I guess you could say it's a pair. When I was a baby, I guess. Yeah. And then my mum, she, well, she had three piercings in each ear, just on the ear lobes. And I knew this from when I was very young. And she didn't wear earrings in all of those anymore. And I was like, Mum, I want I want to have like six piercings as well, like, you too. She was like I don't wear anything in them anymore. So like, they probably closed up or whatever. No, I didn't care. I was like, I want more ear holes. And you did it. So I am allowed, it was like this thing. And then I was like.
Geoff 8:46
Yeah, they heal. So it's not really permanent. But I guess you can't go back to the company that you got your ears pierced from and complain about how it's permanent.
Georgie 8:56
Yeah. And then, after many years, so I have my, yeah. So I had a pair. And then I had like, I guess you could say two more pairs that are symmetrical. And I got that done, it was really dodgy. I got that done in Indonesia. When I was like 12. And I got –
Geoff 9:14
What brought you to that. You’re just like –
Georgie 9:15
Yeah I know.
Geoff 9:16
Walking down the street in Indonesia and were like, hey.
Georgie 9:19
No, it was because I talked to my mum about it. And I don't know, it was a very like, I think my mum even says, thinking back, ooh, that was like a dodgy decision, right? Because I did it with the gun. And that's actually like more damaging. You're supposed to use like a needle to get your ears pierced.
Geoff 9:37
Yeah, both my sisters said that they got theirs with a gun. And they were like –
Georgie 9:41
Yeah nup.
Geoff 9:42
Seems fine to me. But I guess if you get close to the cartilage...
Georgie 9:45
Yeah exactly. Yeah, so all of my lobe ones were guns, and my cartilage ones were like needles, which I'm glad I actually like, looked into and did a bit of research on. I asked a friend who already had some cartilage piercings about, like where she recommended, so actually went to the place that she recommended. But yeah, no, they're not even. So what is quite interesting and I find fascinating is that depending on the way your ear looks and everybody – like genetic – biologically has a different, every ear is unique. There are certain piercings you can and can't get depending on your ear anatomy. So I remember when I first walked in to get my first cartilage piercing I was like, I want one of these and he was like, Nah, you can't get one of those because that surface of your ear is too like wavy or whatever.
Geoff 10:31
Is it, is it the bar.
Georgie 10:34
No, not the –
Geoff 10:34
The bar that goes like that...
Georgie 10:36
Nah not the industrial. No, it was it was like a flat, which is on like a flat bit of your ears, supposedly, and mine's just not flat. It's on the top bit. And mine was too wavy, it was like, you could do it, he said, but it's going to be a bitch to heal. And then so what he suggested was something else which was more unique. And it's called a snonch, which is like a portmanteau of snug and conch, which is like, kind of in the conch area, like in the cone here, but like a bit higher. So that was the first cartilage one I got, and then, like he drew all these little dots on my ears and where I could get future piercings, and after thinking about I was like, ooh, why would I want them to be symmetrical? Right? So the ones I got the other day was a rook and a conch in the other ear. And then now I fucking hate my three lobe piercings because they're boring as shit.
Geoff 11:27
Completely irrelevant, but I heard the word croffle for the first time.
Georgie 11:32
Wait wait, wait, is it a croissant waffle?
Geoff 11:37
Yeah, you grab a croissant. You chuck it in a waffle iron.
Georgie 11:41
I’ve had one.
Geoff 11:42
And I'm like... Yeah?
Georgie 11:44
I had it in Seattle, because when I was visiting a friend I met in Portland recommended this place and he was like, yo, try that. I think he said it as qwaffle though, not croffle, but yeah.
Geoff 11:55
Qwaffle. Not a croffle.
Georgie 11:56
Yeah. And it was literally spelt I think with a Q, W. But it was it was interesting. Like it’s not the best thing ever. I liked it though. So.
Geoff 12:06
Yeah, I think I'd prefer a croissant rather than a crushed one. It's kind of like what do you call them? Cronuts?
Georgie 12:14
Yeah.
Geoff 12:15
Cronuts are like.
Georgie 12:16
Croissants and donuts.
Geoff 12:19
Croissant doughnuts, but come on. Everybody just, just eat a doughnut. Just eat a doughnut. a croissant and a waffle.
Georgie 12:26
Yeah, I actually prefer... like as cool as I think those things are. I prefer them as their original form, so to speak. Even so, you know doughnuts right? They have the filled versions. I did not know filled versions existed when I was a kid. I always, always thought that doughnuts just like came in round and like had a hole in them. And then I was like, oh then they have the little ones the little cinnamon ones right, and then I was like oh.
Geoff 12:54
Yeah they’re so good. Oh my god.
Georgie 12:56
They’re good when they’re good.
Geoff 12:57
Cinnamon doughnut holes. The cinnamon doughnut hole. Yeah.
Georgie 13:00
When they’re shit, they’re shit.
Geoff 13:01
I don't even remember the last time I had a good one of the...
Georgie 13:03
You can guess where the last good... you can guess where the last one I had was.
Geoff 13:10
In America?
Georgie 13:12
It was in Portland. Portland does good, good doughnuts. Yeah, they have they have this place called Pips. Which does like those cinnamon doughnut holes they’re so good.
Geoff 13:22
Yeah, my partner was saying that I think there's a place called Dough in New York or something like that. And they make really good donuts too. Man. But here, like my number one donut is jam filled doughnuts from Krispy Kreme specifically.
Georgie 13:39
Oh yeah I’ve had them. They're really sweet though. My opinion.
Geoff 13:44
Yeah, I think like if you get the other ones from other places like Donut King and stuff like that.
Georgie 13:50
Oh they’re shit.
Geoff 13:50
It's even worse. Yeah, even sweeter. Like for some reason the jam has like some kind of sugar granules in it. And you're like, what is going on here? But the Krispy Kreme one is like, the dough is buttery, buttery smooth, melts in your mouth and the jam like layers are just so good. I'm gonna get Krispy Kreme, we’re free.
Georgie 14:11
You know, because, it's funny because we actually got Krispy Kreme a whole bunch of times during the lockdowns every time the lockdown got extended.
Geoff 14:19
Oh yeah I saw some of them.
Georgie 14:21
The lockdown got extended, it was like, let’s fucking get doughnuts. Like I don't, I don't love Krispy Kreme like a lot of their not-OG flavours I don't really care too much for, but it's just like fuck it I want some doughnuts dude. But yeah, you know how you said the jam –
Geoff 14:23
Yeah we’re in lockdown we deserve it.
Georgie 14:38
Treat yourself. So you know how you said the jam had like granules of sugar in it. So it's funny when I was growing up, I did not know the difference between jam and conserve.
Geoff 14:52
And what?
Georgie 14:52
Conserve. Okay, so what do you what do you understand jam to be Geoff?
Geoff 14:59
I guess jam is like you take the fruit and then you like you you crush it you add some sugar some syrup and then you mix it together and it creates this like constitution just that slightly thicker yeah version of what the fruit is.
Georgie 15:15
Yeah, that's pretty much correct. But my mum used to buy strawberry conserve sometimes and it wasn't actually technically jam because it's, I can't remember how they make it, but it has bits of the fruit in it. And jam is not supposed to have any bits of fruit in it at all. And I was like oh.
Geoff 15:41
Posh jam.
Georgie 15:42
It’s not posh, I swear to fuck it's like you couldn't be bothered, like really? I don't, I can't remember the difference in the process.
Geoff 15:49
Because, “because of the high fruit content, a cooked mix of fruit sugar, nuts, raisins, dried fruit and spices, a conserve will have a similar texture to jam, firm but spreadable. Most common conserves will contain a mix of more than one fruit along with some citrus”. See that's too much it's just I prefer one flavour.
Georgie 16:10
Jam with bits in it I guess you could say but I don't think it's posh jam. I think – and I love how it says, what does it say – “a similar texture to jam”. It does not. It's just got bits in it. You can't fucking spread it.
Geoff 16:26
What's that other thing that has bits of fruit in it?
Georgie 16:28
Marmalade.
Geoff 16:29
That tastes pretty good because it has bits of fruit in it...
Georgie 16:33
Not marmalade?
Geoff 16:36
Not marmalade but it's like maybe maybe I've had conserve before never never...
Georgie 16:42
Do you call it, like, compote?
Geoff 16:43
Some chunks of fruit is... I don't spread things on bread though.
Georgie 16:47
But it’s also like a fruit preservative thing I think is what conserve is basically another name for.
Geoff 16:54
Gross.
Georgie 16:55
It sounds gross doesn’t it. Let's just call it jam.
Geoff 17:00
A drink, is it a drink?
Georgie 17:02
Are you serious?
Geoff 17:04
Maybe like maybe like, whatchama call it, the the, fruit juices or the fruit smoothies, fruit smoothies with a chunk or the bits of fruit in it, man. Boost.
Georgie 17:21
Boost is shit.
Geoff 17:24
Yeah, not a fan of Boost?
Georgie 17:26
What's worse is Top Juice. Have you been to Top Juice?
Geoff 17:32
Top juice I've had top juice
Georgie 17:34
OK let me tell you about the first time –
Geoff 17:35
I'm just not into juices.
Georgie 17:37
The first time I had Top Juice, right, I was a fucking like health food freak, go to Top Juice and –
Geoff 17:44
Oh you're not a health food freak right now?
Georgie 17:47
I was probably a bit –
Geoff 17:49
Shhh... don't tell anybody.
Georgie 17:51
A bit more extreme. That picture literally looks like where I live. Anyway, not gonna tell anybody where I live. Yeah, I was a bit of a health food freak. Yeah that green one. I was like yeah, I’l lget a green one because like, in my mind, I like green vegetables. I like eating greens and so I thought – and wrongly assumed – that I would enjoy a green juice. My mum had made some at home, she'd made like, I think she made an avocado kale and banana smoothie and the banana adds a bit of sweetness to offset the avocado and kale kind of, I don't know, bitterness or lack of flavour in a water form. And so that was good but I got that one. Veggie, mint, spinach, celery, apple.
Geoff 18:39
Green Grim?
Georgie 18:41
Actually, I got the green grin. Oh my god. I am very scarred by this. Is that the Green Grin?
Geoff 18:46
The Green Grin. Cucumber, kale, celery, lime.
Georgie 18:48
I think so.
Geoff 18:49
Oh god.
Georgie 18:50
And so okay at the time, I mean I don't care too much for kale anymore cuz it's a bit of a scam. It tastes like nothing.
Geoff 18:56
Hahaha, we'll dive into why kale is a scam another time.
Georgie 19:01
Exactly. But like, I think I look at these things individually. I liked them right. Kale, spin–I love spinach. I will eat spinach more than – I will, I will beat Popeye in a –
Geoff 19:13
More than chocolate. Chocolate versus spinach.
Georgie 19:16
Yeah, if you were like, eat this like bar of chocolate versus ate this spinach salad with barely anything else in it. I'll probably go for the spinach.
Geoff 19:26
Woah.
Georgie 19:27
Anyway, I like spinach. I will beat Popeye in a spinach eating competition. But the yeah, kale spinach, celery, apple. I like –
Geoff 19:35
Kekekeke.
Georgie 19:36
I like all of those things. But in that juice fuck, man, it was disgusting. And I went back to work.
Geoff 19:41
That reminds me.
Georgie 19:42
Yeah.
Geoff 19:43
I hate quiches. For that exact same reason.
Georgie 19:47
Let's come back to the quiches because I find them very kind of ugh, as well. So yeah, I take this Green Grin juice back to work and I'm sipping on the way I'm like, why does this taste so shit. And then like, I even took it out at work and I told people how shit it was. Like I came in, made a big announcement. This is the first time that I’ve had Top Juice.
Geoff 20:10
Everybody. Fuck this Green Grin Top Juice cucumber kale clearly pieces of shit pour it down the drain light it on fire.
Georgie 20:17
No, I didn’t even want to pour it down the drain. I wanted to prove to people that it was shit so I said, can you taste this? Is it just me or is it just shit? And so people going around –
Geoff 20:27
I would I would probably look at you like a crazy woman. What's this crazy woman trying to get me to drink her drink?
Georgie 20:33
I think the thing they did wrong – and I've never dared have another Top Juice item since this moment and I believe it was 2015 – like, I think what they did wrong was they put way too much celery in it because it just tasted like I was drinking like bitter ass celery.
Geoff 20:53
Yeah, I get these green drinks every now and then because I don't eat very many vegetables so I go buy a bottle of, I don't know, whatever juice juice thing in the aisle that's like super green. It's definitely has some kale in it. And some other things. And yeah, I just down that for the for a couple days and kind of like fixes, fixes the internals.
Georgie 21:18
You’re saying you start shitting green stuff?
Geoff 21:21
I don't know, I don't look. Do you look back at the shit you shat?
Georgie 21:28
Occasionally?
Geoff 21:30
I guess it's a good idea to check sometimes.
Georgie 21:32
You gotta, you gotta know if it's like healthy, right?
Geoff 21:34
But like.
Georgie 21:35
I mean, it’s not like I observe it, take notes.
Geoff 21:40
I think people should, right? Um, anyways.
Georgie 21:44
Yeah
Geoff 21:44
So I compress all the health. Like I do a health kick. I call it a health kick. And I just drink this bottle of 1.5 liters of green juice for the, to sort myself out.
Georgie 21:57
For the weekend.
Geoff 21:58
For the weekend.
Georgie 21:58
And then on Monday. You start buying Krispy Kreme again.
Geoff 22:01
Back at it. Krispy Kreme, KFC you know, Maccas. Eating my box of Shapes. So yeah, so you never went back to Top Juice, so then what happened with Boost?
Georgie 22:19
I just heard that it's shit.
Geoff 22:20
Oh okay.
Georgie 22:22
Every, every person I know who has talked about Boost and said don't like it, say that they always put like so much water in it just seems like a watered down juice.
Geoff 22:32
Oh, yeah. Oh, yeah.
Georgie 22:35
Yeah. So it's just like a scam, right? Why don’t you just get your own juice?
Geoff 22:40
Yeah.
Georgie 22:41
Instead of buying basically half a cup of ice.
Geoff 22:45
I think for Boost I kind of enjoyed some of the smoothies with a mango in it or something like that. Why is this so, woah, this website is so trippy. Like –
Georgie 22:59
Yeah.
Geoff 23:00
I would not be able to tell what's in these drinks if like, god this shit, animating out of everything. I tend to go for mangoes –
Georgie 23:08
I think the animation is supposed to show you what's in it huh.
Geoff 23:12
Yeah, but then you hover and then what? And then like, what is going on? So I tend, tend to go from mangoes, strawberries, some yogurt, some kind of sweetness. I don't really do healthy stuff.
Georgie 23:24
Yeah. Mango, mango is really good. Like have you had the one at like Din Tai Fung?
Geoff 23:31
At utopia?
Georgie 23:33
Din Tai Fung?
Geoff 23:34
Din Tai Fung mango smoothie? Or just mango pancake?
Georgie 23:39
Um, it's called Mango Tango. I think it's like some, it's some kind of smoothie and they actually
Geoff 23:44
At Din Tai Fung? That's really weird. Would not have thought about that at Din Tai Fung, which is a dumpling place if people haven't heard of it.
Georgie 23:55
Sometimes it's not available. I think they might actually need mangoes so.
Geoff 23:59
So I was –
Georgie 24:00
It's really nice.
Geoff 24:01
I was listening to a different podcast and they were talking about this thing called, shit, Bov... that’s called Bovril. Have you heard of Bovril?
Georgie 24:13
No.
Geoff 24:14
It's kind of like Vegemite but Bovril is made of beef. It's, it's like a beef spread.
Georgie 24:19
Oh what the fuck.
Geoff 24:24
It's a British, I think it’s just British. Yeah. Bovril the beef spread.
Georgie 24:31
Is that what it looks like?
Geoff 24:33
Yeah.
Georgie 24:33
Like is it that watery?
Geoff 24:35
I think it can be.
Georgie 24:36
Beef stock?
Geoff 24:38
Yeah, it's basically like beef stock. People make drinks out of it. They make Bovril tea or whatever. It's kind of like Vegemite.
Georgie 24:45
Yo, I’m disgusted.
Geoff 24:46
Same kind of. But there's a Bovril competitor, like apparently that Bovril is a, a monopoly.
Georgie 24:59
Oh.
Geoff 25:00
But there's a Bovril competitor and I can't remember the name now, but essentially their marketing pitch was the fact that they have less water in their, in their beef liquid, as they called it, compared to Bovril, and they, they outline a whole bunch of like, like ingredients, essentially the ingredients to that, to their thing and doing a match to Bovril and saying like, we're better than Bovril because we have less water. Trying to convince –
Georgie 25:32
This sounds mad gross.
Geoff 25:34
Yeah.
Georgie 25:34
Like in my mind, in my mind this is what I'm thinking. I'm thinking of someone pouring their like, Ragu over a piece of toast. I'm thinking of someone like putting beef stock –
Geoff 25:46
Yes.
Georgie 25:46
In their coffee.
Geoff 25:47
Yes.
Georgie 25:48
That makes me want to retch.
Geoff 25:52
The, yeah. Bovril, it to me, Bovril and Vegemite have a same kind of texture to them. A same kind of like saltiness to them. But yeah, I don't see anyone making tea out of their Vegemite. You know.
Georgie 26:04
Like who wants umami in their tea. It’s like someone was like, I need some umami in my tea. Fucking hell. Gross. Hey, why doesn't someone try like putting Vegemite instead of Bovril into all their stuff?
Geoff 26:20
Oh my god. I want to I want to swap Bovril with Vegemite. And like.
Georgie 26:28
Like in the supermarket?
Geoff 26:31
No one of my friends! Like you go over to like you're in the UK. And you spot a Bovril bottle, a bottle of Bovril. And then you get your Vegemite and you just like replace the Bovril with Vegemite. And then, and then you give it to your friend and just watch them watch them, you know, put it in their tea.
Georgie 26:50
Watch the look on their faces.
Geoff 26:51
Spread it on their bread, and then they'd be like, they’d be like really hardcore. Really like Bovril so they put tons of Vegemite on and then it’d kill them off. It’d be hilarious. Don't do that.
Georgie 27:05
Ah so gross.
Geoff 27:05
But then there's Marmite, I have no idea what Marmite is. And I have –
Georgie 27:10
Isn’t it similar?
Geoff 27:12
German?
Georgie 27:12
I think it’s similar to Vegemite? It’s just a little bit different.
Geoff 27:16
What's inside it?
Georgie 27:17
Yeah so it’s also made from yeast extract.
Geoff 27:19
Beef? Man. Yeah, these pastes are really weird.
Georgie 27:23
Not beef, B vitamins, dude.
Geoff 27:25
Oh B vitamins. But –
Georgie 27:27
It’s like a different version of Vegemite.
Geoff 27:29
Bovine vitamins. It’s a byproduct of beer brewing. Okay.
Georgie 27:35
Yeah, it’s yeast. Which is what Vegemite is.
Geoff 27:37
Yes. It's like a alternative to Vegemite. Oh, Marmite’s also UK so maybe they won't be too scarred by Vegemite, but maybe if they are trying to eat Bovril and not expecting.
Georgie 27:51
This, Bovril shit is like, it's weirding me out big time. Holy shit.
Geoff 27:58
Beef stock. On your bread.
Georgie 27:59
Today I learned.
Geoff 28:01
Yeah, Anyways, back to your piercing
Georgie 28:03
Can you wait wait no, I just I was, just had a thought. Can you imagine in your jam doughnuts and cinnamon doughnuts, Bovril.
Geoff 28:12
Nooo, Bovril doughnut.
Georgie 28:15
Oh.
Geoff 28:16
Gross. Anyone, anything near close to Vegemite in a, in the donut would be, would be [retching noise].
Georgie 28:26
Hey, before we get back to my piercings, and while we're on the topic of food. Have you ever had a crumpet?
Geoff 28:34
A crumpet? Yes, I had a crumpet. They're called inferior bagels or inferior pancakes. Either way, they haven't solved very much. What about them?
Georgie 28:46
How do you eat a crumpet?
Geoff 28:49
I remember the only time I ever ate crumpets Oh no.
Georgie 28:52
So the only time you ever ate a crumpet.
Geoff 28:56
Wait wait wait wait wait wait. Crumpets look oddly like English breakfast?
Georgie 29:05
Muffins?
Geoff 29:05
Muffins. Yes.
Georgie 29:07
Yeah, but they’re not.
Geoff 29:07
But then I got mistaken.
Georgie 29:08
Yeah they’re not.
Geoff 29:09
Yeah, so at school we got served the English Breakfast muffins with butter on it has kind of a weird bitter taste, but crumpets I think, I'm pretty sure I've only had them once or twice and I treated them like pancakes. You just put some butter and honey on it. Yeah?
Georgie 29:27
You just put some butter on honey and you ate it.
Geoff 29:30
That's it. That's all you use crumpets, all I used compass for.
Georgie 29:34
Are you sure?
Geoff 29:35
I'm pretty sure. I'm pretty sure.
Georgie 29:38
But you haven't had them very much.
Geoff 29:40
No, no.
Georgie 29:41
And you don't like them? Okay.
Geoff 29:43
Yes.
Georgie 29:43
So I hate them. And growing up. Growing up, we’d do a similar thing. My mum would put jam on it though. Oh, by the way, we need to get into a discussion as to whether you put butter on your toast or whatever, before you put jam and other spreads.
Geoff 30:08
Ah yeah, yeah. I’ll have a think about it while you tell the story.
Georgie 30:12
So, so yeah, crumpets, chuck jam on the crumpet and eat it. And I fucking hated them because they tasted like I was eating a sponge. And then, and then, like, this is as I was growing up, and then I was like I think I, I'm trying to remember how old I was at the time, probably 22. And I met this online friend of mine. And we were just hanging out and we were talking about crumpets. And he was like, yeah, I chuck them in the toaster. And then I was like, wait, you chuck crumpets in the toaster? And then he's like, yeah, always. I’m like, oh I never thought to toast them. And then he was like, what? You've never had a crumpet toasted? And I said, no, I just put stuff on it and eat it, but I fucking hate them. And I only eat them if like, I'm desperate. And my mom just has it at home. And he's like, you've been eating crumpets raw your whole life. And I was like –
Geoff 31:12
Raw?
Georgie 31:13
What the fuck. And he's like, yeah, it says, and I think it. I think he actually showed me I think on the back of the packet, it says to toast them.
Geoff 31:25
Oh, my God.
Georgie 31:26
I was just like, fuck. I have been eating crumpets my whole life. And I fucking hate them. And it's probably because I've had them not toasted. And they taste likes spongy ass.
Geoff 31:40
Oh my god. Yeah, you know can also get pancakes, right? You can get pancakes in the same way. And like we always toast the pancakes. You never just eat them straight. It just tastes off when you don’t toast them. But shit, you had to, you had to...?
Georgie 31:59
Yeah.
Geoff 32:00
Freaking toast crumpets.
Georgie 32:02
So maybe that's, I never – I don't think often he told me that. I didn't think I ever actually, like tried it. Like I didn't care enough and...
Geoff 32:11
What's kind of weird is that now you have an air frying air fryers can make crumpets. That's diabolical.
Georgie 32:20
Oh my god.
Geoff 32:21
But yeah, I dunno, maybe I also never toasted crumpets. That's why I hate crumpets too. Yeah, it's not obvious, they need to have a toaster on their packaging. Like, toast the crump – oh it says “Crumpet Toast”. Ah, man. We just –
Georgie 32:40
Wait.
Geoff 32:41
Just ignored it...
Georgie 32:41
They haven't always said that though. No, no, I swear the packet always says “Crumpets”.
Geoff 32:47
Six crumpets. Here we go.
Georgie 32:49
Yeah, exactly. Right. How are you supposed to know? So so the bagels I buy, on the, on the, on the packaging. It says “always toast” on the bagels. And I'm like, one time I did ignore that and I was like, OK, I regret this. You were right. But it says literally on the front of the packet under the name of the bagels. “Always toast”. Why don't they say that on the fucking crumpets?
Geoff 33:12
They're also known as pikelets, I also hate pikelets.
Georgie 33:16
Wait I hate pikelets too! I swear pikelets are different.
Geoff 33:19
Inferior pancakes.
Georgie 33:21
Yeah exactly!
Geoff 33:22
I feel like all of these are just weak excuses for pancakes. Just pick a fucking pancake.
Georgie 33:33
I'm actually, I'm actually not a big fan of pancakes. I prefer like crepes, like really, really thin. Like sort of crispy.
Geoff 33:40
Ah, yeah, yeah, I do like crepes as well. And French toast, even, not even related. But love me some French toast. I think the other weekend, went out and got this like thick ass milk bread from one of the Asian bakeries with my partner...
Georgie 34:03
Oh wait, wait, question.
Geoff 34:05
Yeah.
Georgie 34:05
Was, was the crust cut off?
Geoff 34:08
The crust wasn't cut off. This is French toast people! Actually I've had that before, I've had cut off crusts with French toast, like the square, like square French toast.
Georgie 34:19
This is like the Asian, you know the Asian toast like when you...
Geoff 34:22
Yeah.
Georgie 34:23
What's that Hong Kong style toast? Yeah, yeah, like it's like the crusts are always cut off and I'm like, oh no, I like the crusts. It’s kind of funny. I think sometimes they're sold without the crusts, like with the crusts cut off.
Geoff 34:36
Yeah, it's kaya toast. It's yeah, it's something in Malaysia they do this heaps they just cut the crusts off and then they serve. For some reason, kids growing up in Asia – I mean, this actually they also for me at home was that the crust would always be cut off.
Georgie 34:53
Yep, like it was sold like that, wasn't it? I think I've seen it in Japan or somewhere.
Geoff 34:56
Yeah, you go to the go to the the, kopi, kopitiam, or as they say, the coffee time place and then they sell you this cut off piece of toast with kaya and oh my god but it's beautiful. There's a place here in Sydney called Killiney, which is actually a chain in Asia and they do kaya toast like this where they cut off the crust and they give you this big chunk of butter on top of that.
Georgie 34:59
Yes please.
Geoff 35:07
I know that the key to what the key as to why people go to the coffee shops to buy toast with this bread and butter on it instead of just doing at home. Is that the chunk of butter they put on it? It like gets put on a certain temperature. And if you try to do it at home, it just, it just doesn't taste the same. I'm like, dude, that is so extra. I love it. I want it.
Georgie 35:47
Yeah, pay for someone to give me like the real thing like the...
Geoff 35:50
Yeah.
Georgie 35:51
You can't fucking do it yourself.
Geoff 35:52
No one's gonna have chunks of fucking butter sitting around to make kaya toast. Anyways, so yeah, weak ass pancakes. And oh, so we got this milk bread, right? It's just like a kind of like, it was actually just two pieces. It was four pieces. You didn't even have a whole loaf. That's how thick these ones are, they’re like, I guess like fifteen, ten, fifteen centimetres thick. It's ridiculous.
Georgie 36:21
Wait that’s huge.
Geoff 36:23
Is that ten, fifteen? Sorry, I don't know.
Georgie 36:25
I think you mean like two inches. Two inches is like
Geoff 36:29
Two inches?
Georgie 36:30
Okay, here's my ruler dude.
Geoff 36:31
You have a ruler!
Georgie 36:34
I literally do have a ruler. Yeah. Like, like, that's how thick.
Geoff 36:37
Oh, okay, so it's yeah, it's about five centimeters. Sorry, I don't know how to measure things. Um.
Georgie 36:42
This is, like I have this ruler. And I visualise this. So every time you say something like 15 centimetres, that’s like half this ruler Geoff, that’s pretty, that's pretty huge.
Geoff 36:49
That's true. I used to do that too. I used to remember that –
Georgie 36:53
Visualise it!
Geoff 36:53
30 centimetres and then you'd be like, half that. You’re like nah.
Georgie 36:58
Yeah exactly.
Geoff 37:01
Right. So it's like, it was like two to five centimeters thick. That's actually really big range three to five centimeters steak. And we made french toast out of that. I cracked two eggs and like two pieces of these toasts would would soak up like a whole egg. So it was it was amazing, actually, and I put them on the pan. So yeah, we used to do pancakes on Sundays at my family home. Yeah, they would whisk and whisk up some Shake and Bake pancakes, I think. Yeah, good times.
Georgie 37:35
Yeah, my mum used to do that occasionally when I was younger as well.
Geoff 37:39
Pancakes and crumpets.
Georgie 37:41
Not crumpets, fuck that shit, man. Pancakes were like a luxury as a kid, I feel like. Even though you totally just got the mix from the supermarket. Just felt like yeah, oh my god, I don't have to eat just toast or some shit, right?
Geoff 37:54
It takes ages to make, like longer than just putting a piece of toast in a toaster. Speaking of which, I need to buy a new toaster.
Georgie 38:04
So yeah, do you put butter on your toast? Do you put butter on your toast before you put other sperads?
Geoff 38:10
Butter. Yeah, butter. It's definitely butter before other spreads if I have other spreads. But normally I just have a butter toast or Nutella toast? And maybe peanut butter by itself. But yeah, what's your take? You put peanut butter then butter?
Georgie 38:28
So I don't eat peanut butter because Nick's allergic to peanut but I grew up not putting any butter on my toast if I was having it with some other spread like jam or Vegemite. I didn't get it, I actually thought it was quite yaak like and other people would be like oh my god you're doing it wrong. And I look, okay and I like Vegemite. So I will like go right like edge to edge, whole thing is like black. But I just felt like why like I saw some of my friends at school have butter on their sandwiches and then they'd have jam and I'm just for some reason it just made me think wouldn't the flavours mix, like what if you get the flavour of some oily like kind of you know slightly salty thing and then you have the jam as well and that made no sense to me. So I never – and like maybe it's just because I was brought up this way maybe, I don't know if it's an Asian thing either? Probably not, because you just said that you do put it sometimes.
Geoff 39:23
Only for peanut butter rerally, really I've never put butter then Nutella, holy crap that would be weird. Like butter then the jam also kind of weird?
Georgie 39:32
Oh, okay, maybe it could be an Asian... I don't know but Nick says to me – and Nick is white – like he's, he says that he always put butter on his toast before he puts like jam and stuff. I just found it odd.
Geoff 39:43
Yeah let us know if you're Asian and you don't put butter before any other spread. And –
Georgie 39:49
Like obviously...
Geoff 39:50
If you’re Caucasian, comment.
Georgie 39:52
Obviously if you, if like I was having a, like a salad sandwich or something with like, I’d put some butter on, but.
Geoff 40:00
Comment if you’ve ever had salad sandwiches. Like I don't have these things let me know if Georgie’s crazy.
Georgie 40:06
Well my mum, nah my mum made me these like sandwiches like you know like chicken or whatever.
Geoff 40:12
Oh so I had egg salad sandwiches.
Georgie 40:15
Oh yeah.
Geoff 40:15
Because those were a thing right.
Georgie 40:17
Yeah.
Geoff 40:17
Just get some hard boiled eggs and mayo or something like –
Georgie 40:20
Wait hang on, hard boiled?
Geoff 40:22
Cucumber... yeah hard boiled.
Georgie 40:24
My mum would fucking –
Geoff 40:25
How else would you – raw?
Georgie 40:26
My mum did like a – nah! [laughter]
Geoff 40:31
If it’s not hard boiled, raw?
Georgie 40:39
Crack a raw egg over a crumpet.
Geoff 40:41
Oh god, raw crumpet with a raw egg. What are we inventing like, some kind of weird ass breakfast sushi? Like sashimi?
Georgie 40:52
Oh crap oh. No. So my mum, I like the way my mum did eggs which was, she’d do like a fried over easy so she’d fry it and then the other side so obviously there wouldn't be like yolk fucking everywhere. And she always used the – which I don't love – but she used those metal rings to hold the egg together so and then that would go in a sandwich with like some cheese or whatever. And that was pretty cool. The hard boiled sucks, dude.
Geoff 41:19
Only time I had like an egg sandwich is like the sausage and Egg McMuffin from Maccas.
Georgie 41:24
Oh yeah, yeah yeah yeah.
Geoff 41:28
Like I mean maybe at some point I've had a fried egg inside a sandwich but yeah hard boiled egg with some mayo, cucumber that's maybe some –
Georgie 41:37
Mm, standard, boring.
Geoff 41:38
Yeah standard. I'm – I have I only recently tried to hard boiled eggs hard boiled eggs I hadn't tried –
Georgie 41:46
Done it yourself you mean?
Geoff 41:48
...in my life, yeah doing it myself.
Georgie 41:50
I hate them.
Geoff 41:52
You hate hard boiled eggs?
Georgie 41:53
Yeah, I do soft boiled.
Geoff 41:56
Soft like like, eggs benedict or something?
Georgie 42:01
No, no, like, no that's like poached. So soft boiled is like when, usually depends on the size of the egg. This is my like general thing, is like, the hard boiled usually takes like 10 minutes for the egg to boil and I mean fully hard boiled. You do a bit less like I think seven to eight and the yolk inside is a little bit soft, it's not like runny but it's just soft, and then the white, the white of the egg is quite soft as well, and it just, I think it's nicer. It – tastes and the texture is nicer than just like some hard boiled egg and because I hate the yolk when it's hard boiled, it's just like this powdery yellow shit, and then if you do a bit less than like seven minutes, like if you do like five, or it's like super soft but it's like the kind where you can eat it in the egg cup. And like the yolk is still running and you can spoon it out and stuff. I’m more into that.
Geoff 42:47
So fucking boujee, you have an egg cup.
Georgie 42:49
Wait I don't have one, I'm just saying you can eat it out of an egg cup. Or you can just crack it on a plate like lick it off.
Geoff 42:58
Crack a raw egg on top of your raw ass crumpet. Egg in a hole.
Georgie 43:09
Wait what?
Geoff 43:10
Egg in a hole.
Georgie 43:11
What is that?
Geoff 43:11
It’s like, you take a piece of bread and you cut a hole in the middle and you crack an egg in the middle of the hole, and you basically fry both sides.
Georgie 43:22
I've seen, I've seen this. I haven't done it though. It looks a bit weird but I'm not gonna try it right.
Geoff 43:30
Yeah my sister loves it for some reason. I don't think we've ever had it growing up but like they they work on a, in a daycare, but they own a family daycare so stuff like this is always like on, on the top of their mind making things fun like you like doing an egg in a hole. Yeah. And then fucking fairy bread, you know?
Georgie 43:52
Oh my god. Wait, hang on. Is that an Australian thing? Because someone might listen and be like what the fuck is this.
Geoff 43:58
Okay, fairy bread is a piece of bread, usually a square piece of bread with – or triangle – a square piece of bread to start with. And they put some butter. They put like the colorful sprinkles on top of it and then they cut it into a triangle. And then they serve that to kids. Think about that for a second.
Georgie 44:15
The sprinkles are called hundreds and thousands.
Geoff 44:17
Hundreds and thousands, that's what it’s called. So I’m like, yeah, I think it's a fucking waste. Like if you bite if you eat hundreds, hundreds and thousands. on a piece of bread. I swear you you probably chew or taste 20% of it. And it's just 80% of wasted wasted hundreds and thousands. I feel like it's just overall not economical.
Georgie 44:41
So to me, it just tastes like sweet like sweet bread. It's just like whatever, it's I think like I think we had it at work once for some, I think we had a themed something, and it was just like a novelty thing to have. But have you heard of – I’m probably butchering the pronunciation – Hagelslag?
Geoff 44:59
Hagelslag?
Georgie 45:00
H, A, ah yeah wait how do I spell it? H-A-G-E-L, I don't know if it's a, H-A-G-E-L-S-L –
Geoff 45:11
Oh Hagelslag. Hagelslag.
Georgie 45:14
Yeah, so, I had this – so it's a it's a Dutch I guess breakfast or snack when you have bread or toast and then you put a bit of butter and then chocolate sprinkles. And the funny thing is I had this a lot when I was growing up because, like, my parents are from Indonesia and there's a little bit of like Dutch influence from like the Dutch invasion, and so you like if you go to Indonesia sometimes you'll see a lot of Dutch inspired food and snacks and then if you go to Amsterdam for example sometimes you'll see a lot of like Indonesian food so I thought this was pretty cool.
Geoff 45:49
Did someone conquer somebody? How did the Dutch –
Georgie 45:52
There was an invas–yeah there was, there was like a Dutch invasion of Indonesia either, I don’t remember when.
Geoff 45:59
Cool, the only way to get cross pollination of food back then is if someone invaded somebody and hey, that shit look good, it's mine now.
Georgie 46:06
Yeah, I mean I don't think it's owned by anyone but you just find this, you will find this in Indonesia, and I guess like my parents had that growing up and so, so did I and I would, I would get this at home and be like this is superior to y’all white people fairy bread. But then I'm like wait, this is, isn't this white too right? I didn't know that right, because I was just a little Asian kid going, my mum and dad are from Indonesia and they gave me this thing and then later you're like Dutch, and you're like, oh fuck.
Geoff 46:36
Definitely Asian. I mean, like in Malaysia we had the roti, and there's a lot of rotis out there. So flatbread being the translation I think, and you know, you get the Indian one. You've got an Indonesian one I think.
Georgie 46:53
Yeah, it's called roti as well in Indonesia.
Geoff 46:56
Yeah, so in in, in Malaysia, we have a, we call it roti chanai. I'm not sure why but it's got loads of layers in it. It's super fluffy. And usually they hand make it. It's different from a parotta. Don't ask me how, but it is. But what we used to do is we used to just eat it. Plain. It's like a flat flatbread. It's a bit oily we eat it plain. We used to tear it layer by layer, my grandma was like hey, stop playing with your food. But then I went back as an adult and I was staying at my, my uncle's place and I saw them like sprinkling just sugar, just throwing sugar on on the on the roti chanai and I was like, this is blasphemous what the actual fu–like have you guys lost your mind? Have you been influenced and then –
Georgie 47:50
Wait, for what, just to add sweetness to the...
Geoff 47:53
They just, yeah. They just put sugar on it. I'm like this is weird cuz all my childhood I spent like 10, 11, 12 years, odd years, just eating it plain.
Georgie 48:03
Wait. Maybe you were eating it raw.
Geoff 48:06
Oh maybe it was, it was a raw one. Oh man that's a raw deal right there. So I put sugar on it and I was like this is amazing. Like this is this is revolutionary. Why hadn't I been throwing sugar on my on my roti all this time. But I was at a buffet one time and there was a naan-making station I fucking love naan, garlic naan, butter naan, shit’s good. But I walked up to this station and this poor Ind–I don't know if it was poor Indian, but an Indian person was making dessert naans. Nutellam m&ms, like strange stuff going into the naan, and I had this urge, I’m like is this blasphemous? I can't tell if you're like happy putting all this random shit inside your naan, your naan which is which is supposed to be like, you don't eat dessert naan is is strange because you usually have it with curry. Right? And then my friend was saying it's kind of like we do the same thing with our bread. We put nutella on it.
Georgie 49:19
Yeah, yeah, like we have. We also have crepes which is sweet and savoury, right? Yeah. So I feel like a similar thing.
Geoff 49:29
Did you know souffles have savoury and sweet versions?
Georgie 49:34
Is that like a...
Geoff 49:36
Like a cheese souffle. And you can get seafood souffle.
Georgie 49:40
Oh, whoa, that is...
Geoff 49:41
Yeah. Yeah, but that's the thing actually. We're in we're in Paris and that was my number one thing. I'm I'm eating a souffle while I’m here. And we walk into the restaurant called Les Souffle, “the souffle”. And apparently Parisians and French people in general eat more savoury souffle than dessert souffle, it just so happens that the most popular thing around the world is dessert souffles.
Georgie 50:07
That's probably just because people like all the sweet stuff from from like Paris and France, which is fair enough. Yeah, I remember like in in school when we did food tech, we made muffins and they got us to make both sweet and savoury muffins. So the sweet one was just like chocolate and then we made these sav–when I was in year eight and I did food tech we we made sweet muffins which were like chocolate and then we made savoury muffins. We made it with like more butter and like some, what was it called... Like, little green onions and like ham and spin–oh. Maybe it wasn't... ham and cheese.
Geoff 50:47
What!
Georgie 50:48
Yeah.
Geoff 50:48
Right ham and cheese muffins.
Georgie 50:50
Yeah, you just have to change the ingredients and you don’t put like fucking sugar shit in it. And I think –
Geoff 50:56
Doesn't this stuff just sink to the bottom?
Georgie 50:59
No?
Geoff 51:00
How? It's not that heavy. Okay.
Georgie 51:02
No, like you just put little pieces of... Yeah, and I remember thinking, wow, this is amazing. Like I like the savoury muffins but at the sweet moments because I'm not a big fan of like muffins and I'm not a big fan of chocolate flavored things. So yeah, and then I would talk to people out there and and it's like, year eight I was only like 13, and then when I have conversation with people saying I prefer savoury muffins, they’re like what the fuck are you talking about? I'm like, you know? Yeah, and people will be like, what are you talking about like savoury muffins? And they just didn't believe there was a thing and like it is a thing. Like you can do it.
Geoff 51:36
Yeah, you can have apples in muffins. Technically. So... no apples are sweet. Have I ever had a savoury...
Georgie 51:45
Oh, I did have one go wrong though. Like with my ex. We followed this recipe to make tuna muffins and they just burned and it was fucking gross. They was just like this fishy thing that smelled like a pond and like a burnt pond.
Geoff 52:01
It sounds like the time I tried to make tuna pasta bake.
Georgie 52:05
Oh no. It just stinks up.
Geoff 52:07
It was not great. It's like swampy. Yeah, it wasn't nice.
Georgie 52:13
Rather have a raw, have a raw egg on a raw crumpet.
Geoff 52:19
Crack a raw egg over a raw crumpet? Yo dawg, I heard you like raw things... raw...
Georgie 52:27
Speaking of raw eggs have you ever had like a like a Vietnamese egg soda?
Geoff 52:34
What the hell does that mean?
Georgie 52:36
Okay, so I can –
Geoff 52:38
I don’t even know what –
Georgie 52:39
Alright, I cannot be sure if it is Vietnamese, but I had it at a Vietnamese restaurant so I don't know if they adapted.
Geoff 52:46
Oh yeah. Vietnamese egg soda.
Georgie 52:48
Yeah, so I can't remember if they actually like what's the word? Crack the egg in raw, but my mum would always like, she'd be concerned every time I wanted to order it. Because she –
Geoff 53:02
It’s one egg yolk and one cup of club soda.
Georgie 53:05
Yeah, so something I did learn though because during the lockdown the pandemic we started making cocktails at home and sometimes to get like to make like a gin sour or something sour and to get the frothy texture, you use an egg white and I think if you put like, citrus in the drink, it will basically cook the raw egg. Yeah, but then I don't know if this egg soda this Vietnamese egg so that kind of does that but I like them.
Geoff 53:35
The only thing I really had like you like ate raw eggs for, is like as a dipping for noodles. Like I think ...
Georgie 53:47
Oh. Yeah, I see.
Geoff 53:49
I think in Jap like I think there's a Japanese noodle that you just dip in raw egg dipping in raw egg.
Georgie 53:55
I don’t know if it’s raw, if it's like half cooked?
Geoff 53:58
Oh yeah yeah you dip your dip your sukiyaki and roll egg and –
Georgie 54:03
You cook it?
Geoff 54:04
You get some beef, you know, you're cooking you've cooked the beef already and then you like chuck it in the egg and you do this with noodles.
Georgie 54:11
Isn't this kind of like an egg wash like when you're cooking is a kind of like that kind of texture?
Geoff 54:16
Not even a little bit, because you just dip it in and you eat it eat it straight away. It's not like you're cooking it again.
Georgie 54:21
Oh.
Geoff 54:22
Yeah and they put egg yolk on top of some rice and you just like yet Japanese really like to eat raw eggs.
Georgie 54:27
But I wouldn’t say egg yolk is like fully fully raw right? It's not fully right? I think maybe the outside –
Geoff 54:34
Oh definitely raw.
Georgie 54:35
Really?
Geoff 54:35
Gotta, definitely feels raw, tastes raw.
Georgie 54:40
Well you know how I was talking about the soft boiled egg right? Basically the inside’s like that, but it's, it's still cooked, I would say. There's probably a certain level I think. I think if you do be –
Geoff 54:49
Beat a raw egg in a small bowl as a dipping sauce.
Georgie 54:54
Well that makes sense. But I think with eggs on, the eggs on, like, the little yolk on top of rice and sugar. I think it might possibly be cooked a little bit? I don't know. I don't think it would hold its form if it was, actually, I don't know. I can't cook for shit.
Geoff 55:10
Japanese raw egg is fresh enough to enjoy the taste and sanitary but if you cannot eat it, they will change it to a boiled one on request. But, yeah, it's definitely it's definitely raw eggs. I'm pretty sure. But yeah, it's the only time I ever really tried eating raw eggs. I don't have any other reason to just
Georgie 55:31
Eat a raw egg.
Geoff 55:32
Or anything raw. Really, I don't like sashimi. And to people's surprise.
Georgie 55:40
I like it.
Geoff 55:40
Like, what do you eat in Japan if you don't like sashimi? And I say well there’s ramen and fried chicken. Plenty of other things to eat.
Georgie 55:53
There’s a variety. I do like I do like raw fish though, hehe. Not all of it.
Geoff 55:58
But speaking of like how you said Indonesia had the Dutch influence like for some reason Japan has this really pervasive like penchant for French things. Like like they'll have a bunch of French desserts like the –
Georgie 56:13
The parfait type thing.
Geoff 56:14
The parfait thing.
Georgie 56:15
Is that actually French though? Or they –
Geoff 56:18
Yeah this is, it’s French inspired? parfait? It's definitely French inspired, I believe. Yeah, it describes types such as France. Yeah. Oh, it's usually dish originated by boiling cream, egg, sugar syrup, custard puree. It's pretty fancy. They put fruits and stuff. But in Japan, they put loads of chocolate and sugar and crap. It's good stuff though. That is Japan. They put some fruits.
Georgie 56:50
So there was a guy –
Geoff 56:51
They have the French maids and stuff.
Georgie 56:54
Yeah. There's a guy on YouTube called JJ McCullough. I can't pronounce his name very well. But he did a video on, on foods around the world and how, kind of related to this, in some countries, you get that country's version of the thing. Or you think that this certain thing is from this country, but it's not. It's kind of like the egg tart is actually like Portuguese originally.
Geoff 57:24
Oh yeah,
Georgie 57:24
Yeah. Things like that. And he had did an interesting video. And they were a couple things in there that sort of surprised me as well. I will put it in the notes when I find it.
Geoff 57:34
Yeah, the, the one thing I can think of that is it popped into my head and now it's gone. Where you think, oh, I'm going to move on to the fact that Japan has a miniature Dutch town replica, a replica of Dutch, Dutch town as a theme park it's very strange No, it was so good. I remember that this piece of food this piece of food that everyone thinks is from this one location but it's but it's not.
Georgie 58:13
Dim sum?
Geoff 58:14
Oh my god.
Georgie 58:16
Dim sum is from Melbourne.
Geoff 58:18
Nope. Wait dim sum’s from Melbourne?
Georgie 58:21
Yeah.
Geoff 58:24
Wait, it's not Chinese?
Georgie 58:25
No.
Geoff 58:26
It’s definitely Chinese.
Georgie 58:27
Look it up.
Geoff 58:29
Yum yum cha’s from Hong Kong.
Georgie 58:31
I’m not talking about yum cham I'm talking about literally the I think it's the dim sum. Not yum cha. That –
Geoff 58:37
There’s a difference?
Georgie 58:39
It's that specific kind of I guess you could say dumpling, like you know every everywhere on the world has their own kind of dumpling, like technically ravioli is a kind of dumpling.
Geoff 58:48
Yeah.
Georgie 58:49
But yeah, I believe it was dimsum was created by somebody in Melbourne to kind of appeal to Western market?
Geoff 58:58
Oh, was it the port–was it the egg tart? The Portuguese egg tart and there is like Chinese egg tarts as well that are not typically from China. Portugal, dammit. It's gonna bug me now. Um, I'm gonna, I'm gonna ponder deeply and see if I can put it in the show notes. But yeah, back to back to your piercings. Right. So you do you have? Do you have the same amount of piercings on either side of your ears?
Georgie 59:29
No. Well I have nine right? It’s not gonna be even. I’ve got five on one side and four on the other.
Geoff 59:36
Okay. Yeah, so why do you have nine? Why didn't you even it out?
Georgie 59:41
Because it doesn't really matter. Like they’re not in the same places, that apart from the three lobe piercings. So yeah. And –
Geoff 59:48
Can you make it symmetrical? Like, is it possible?
Georgie 59:51
I, no, I think – so I think people's ears are different on each side. Like even though every person's ear is unique, I think each year is actually different so when one of the piercers, like a couple years back, he drew the little dots on my ears to show or get a piercing. There there's like a little flap on the top of my right ear where I could get piercings but that flap doesn't look the same on the other side, so I couldn't get the same thing there. And then like I got a rook, which is like really close to the front of my face on my left ear, which is what I got the other day. I remember that the piercer said he thought my right one was better to get into but I got it in the left because I could still do it. So but there there can be differences between each individual ear. Oh also, I think I meant dim sim and not dim sum, fuck, I don't know. Like, like the fucking whatever the fuck.
Geoff 1:00:52
Everyone likes to say dim sim as a, yeah, like as a as a collective. What is a dim sim? How an oversized dumpling. Or dimmies? Oh god.
Georgie 1:01:05
No. Fuckin’.
Geoff 1:01:10
Dimmies, Australian food icon.
Georgie 1:01:11
I don't actually like to call them, I don't like calling them dim sims. I just sounds like to me, it's just like, it's just a kind of dumpling. It's, it looks a certain way. I don't actually like the one that is called a dim sim. It's like this little parcel that. I don't know, it's just different from other sort of food dumplings, and I'm not into that particular one.
Geoff 1:01:41
I can't say I've actually had this before.
Georgie 1:01:44
Really?
Geoff 1:01:45
Yeah. I'm sure I've had variations, but I don't think I've ever had this particular one. It's probably because I'm eating like actual, like yum cha and dim dim sum. And
Georgie 1:01:58
Yeah, sorry, I got it mixed up, dim sim and dim sum, because other people get it mixed up too, far out. So dim sum is, it's the actual
Geoff 1:02:06
It’s the cuisine.
Georgie 1:02:08
Yeah.
Geoff 1:02:09
It’s the cuisine. Dim sim. I know that dim sim, are like a version.
Georgie 1:02:16
Yeah, an Aussie version of a dumpling.
Geoff 1:02:18
Ooh gonna go out and get some dim sims. Can't even do an Aussie accent.
Georgie 1:02:22
That's wrong.
Geoff 1:02:27
Lived here 30 years. Can’t do Australian accent.
Georgie 1:02:31
Also can't eat a crumpet.
Geoff 1:02:34
Oh yeah can’t eat crumpet. Can’t be Australian.
Georgie 1:02:39
Is it Australian?
Geoff 1:02:39
I mean, I've had the pikelets raw too. Pikelets raw.
Georgie 1:02:42
Yeah, they taste like cardboard. Want to cry, man. So is there anything else from your like, oh not even from your childhood, is there anything else that you've also realised that you were eating incorrectly? Or it took you like, some time?
Geoff 1:03:00
Oh man. incorrectly, incorrectly. Um, xiao long baos.
Georgie 1:03:12
Yeah, you’re supposed, are you supposed to bite it and suck the juice out?
Geoff 1:03:16
No, actually. So they did this on MasterChef where they had the owner of Din Tai Fung come out and eat a xiao long bao, right, so you take your chop–you put the xiao long bao which is a dumpling that has soup inside
Georgie 1:03:29
Do you poke a hole in it?
Geoff 1:03:30
You put it in the soup spoon and you actually cut it, you poke a hole or you snip a hole with your chopsticks and the soup is supposed to come out into the soup spoon and then you're meant to eat it all in one go.
Georgie 1:03:41
Yeah.
Geoff 1:03:44
But I mean there's nothing wrong with, I mean, when I was eating it for the first time I just put the whole thing in my mouth right and you bite into it and the soup like explodes either forward and make a fucking mess, or in the back, like in the back of your throat just scalds your entire throat for the rest of the rest of the meal.
Georgie 1:04:03
You know you know what i think i think a lot of people actually either don't know that that is the correct way to eat it so I knew that but I don't like to eat it that way, I just went, fuck it. I'm going to nibble a hole in the side and then let the soup... whatever at etiquette right, but um yeah.
Geoff 1:04:24
I've decided that everyone eats everything wrong.
Georgie 1:04:28
Yeah, I love this. I love this mentality, this is good.
Geoff 1:04:32
Yeah.
Georgie 1:04:33
This is the best.
Geoff 1:04:34
I – I've been I've been eating a ton of shit with chopsticks. You know like –
Georgie 1:04:39
Do you do the Shapes thing, yes yes.
Geoff 1:04:42
Everything. Yeah, eat. Just eat anything you can pick up with chopsticks with chopsticks because why do you want to put your hand into into anything? Bag of chips, chopsticks, in, out, boom right? So I've decided that everyone is is wrong for eating things like that without chopsticks. I do, I do it on Zoom meetings, I had it on during a Zoom meeting. Like what the fuck Geoff, are you eating those chips with chopsticks? I'm like, yeah, you don't? Like how do you expect me to type after eating, which –
Georgie 1:05:14
It is slightly life changing, actually, I only started doing it in like the past year, to be honest.
Geoff 1:05:21
Yeah, Japan's ahead of the curve. They have this thing called potato tong. Potato tongs. And um, oh that's wrong. That's, that's that's soup. Yeah, potato tongs, where is it, um, Japan potato tongs. So yeah, they're like little ha–like little tongs, and they have little spikes on them so they don't touch the table. And I'm like, genius, right? You put it down on the table, it's elevated, doesn't touch the table, you can pick it back up.
Georgie 1:05:54
Well of course they would think of that in Japan where they have chopstick holders that you put on the table so that they're not resting on the table, which is nice.
Geoff 1:06:01
And then someone made this. Where you don't even you just use, you just use your knuckles.
Georgie 1:06:06
I’ve seen that one. It's just like.
Geoff 1:06:08
It’s so weird. It's so that you can pick up a controller or do stuff with your fingers. With your knuckles. Oh my god. I’ll link it to you, I’ll link it in the show notes. This is crazy stuff. I think it's like slightly ingenious. And I feel like –
Georgie 1:06:26
Don’t get it.
Geoff 1:06:26
Probably get it. Oh, it's so good. It's so good. But I don’t think I've eaten anything seriously, seriously incorrectly. I know I don't dip a lot of things in sauce.
Georgie 1:06:44
Fair enough.
Geoff 1:06:44
So dumplings and yeah, the like, don't dip things in sauce and people find that an incorrect way of eating things. But yeah, I've only committed I guess the same sins as you. Crumpets raw, like never toasting crumpets. English Breakfast muffins, untoasted also tastes kind of shit.
Georgie 1:07:08
I don't know if I've had them untoasted, I think every time I've had one it's either at like fucking McDonald's or I've eaten it in a restaurant, not a restaurant, like a cafe or something. So I don't think I've ever served one up myself.
Geoff 1:07:22
I still think they taste weird. Like they got this weird bitterness to them. Why is my, why is my bread weirdly bitter?
Georgie 1:07:27
I don’t know, is it like the yeast amount?
Geoff 1:07:31
Yeah, maybe. I'm, I'm looking forward to getting a baguette tomorrow. A baguette from a very specific place.
Georgie 1:07:40
Is it like legit?
Geoff 1:07:40
They also do German waffles.
Georgie 1:07:42
Wait, what's a German waffle?
Geoff 1:07:44
Belgian waffle.
Georgie 1:07:44
Oh, yeah.
Geoff 1:07:46
Sorry.
Georgie 1:07:47
Which are very nice. And better than the yeah, cheap things.
Geoff 1:07:52
They have like granules of very specific brown sugar. It's embedded among the bread and you just bite into it. It's like crystallised, just melts in your mouth.
Georgie 1:08:01
Agh, yeah. Have to have it. It's like superior.
Geoff 1:08:06
After I had the Belgian waffle in Belgium, I thought I could never eat another waffle. And then this guy who grew up in the border of France and Belgium, came to Sydney and set up a bakery with a yeast starter that he brought over from France, Belgium. And now he makes baguettes and breads and then he – I was confused as to why that was a wa–Belgian waffle here until I read this story. And then I’m like ah man –
Georgie 1:08:37
Are you going to share that with me, that sounds good. I need it in my life.
Geoff 1:08:41
Yeah, it's actually closer to you than it is to me.
Georgie 1:08:43
Sick.
Geoff 1:08:43
I'll link it to you. And speaking of travel, we're going to travel right to the end of this podcast.
Georgie 1:08:56
That was bad.
Geoff 1:08:58
That was so good. What are you talking about? Smooth, super smooth. Don't forget to follow us at @toastroastpod on Instagram and Twitter. New episodes every Monday.
Georgie 1:09:14
You can find us on Apple Podcasts, Spotify, and all the big ones, including the big raw crumpet. So tell us –
Geoff 1:09:26
I was waiting for that one.
Georgie 1:09:27
Tell those of you who have ever eaten anything wrongly incorrectly. If you found out you've been eating something wrong, the wrong way your whole life. We want to hear about it.
Geoff 1:09:38
Yeah. And yeah, I guess we'll see you all next week. Bye.
