Transcripción completa de Culinary Crimes We Grew Up With

a whole plate of cakes and slices, and then she'd fold them up into serviette and shove them in a handbag. 00:02:27.039 --> 00:02:29.919 And I was like, Mum, you can't do you're not supposed to do that. 00:02:30.000 --> 00:02:33.120 It's you have as much as you want, but you're not supposed to take it home. 00:02:33.360 --> 00:02:34.240 That's not right. 00:02:34.319 --> 00:02:37.360 And she's like, Shut up, Kaylee, shh, don't tell anyone. 00:02:37.599 --> 00:02:39.439 Well, Buffalo's have got a lot to answer for. 00:02:39.599 --> 00:02:47.599 We taught our kids how to act in a restaurant by going to Sisla when it was all the go back there in the what was that? 00:02:47.680 --> 00:02:50.000 Was that the 90s, early 2000s? 00:02:50.319 --> 00:02:50.560 Yeah. 00:02:50.719 --> 00:02:50.879 Yeah. 00:02:51.439 --> 00:02:59.280 And of course, you know, they they learned how you behave, but invariably it was the bacon bits, a little bit of pasta, and then how much soft serve can you put? 00:02:59.680 --> 00:03:00.719 Oh, the soft serve. 00:03:00.960 --> 00:03:03.759 That was probably the first time that we were able to do our own soft serve. 00:03:04.000 --> 00:03:04.240 Oh yeah. 00:03:04.400 --> 00:03:04.719 Wasn't it? 00:03:04.960 --> 00:03:05.280 Oh yeah. 00:03:05.360 --> 00:03:05.599 Yeah. 00:03:05.919 --> 00:03:08.560 Nice segue though into what we're talking about today. 00:03:08.719 --> 00:03:12.159 And that's some of the sort of foods that we grew up with. 00:03:12.319 --> 00:03:18.319 Um some of the things that got put on our plates when we were way too young to probably understand what it was. 00:03:19.039 --> 00:03:26.000 And as my mum would probably do, she maintained that if you crumbed anything, people would eat it. 00:03:26.639 --> 00:03:27.360 Absolutely. 00:03:27.680 --> 00:03:27.840 Yeah. 00:03:28.000 --> 00:03:31.919 Was there anything you grew up with that was a a staple in your house? 00:03:32.000 --> 00:03:34.719 Or or maybe even the first foods that you remember? 00:03:35.120 --> 00:03:41.360 Well, I think it was because we your mum and dad didn't have much money, so it was the cheapest cuts of meat that you could get. 00:03:41.599 --> 00:03:46.400 So it was things like chicken wings and chicken legs and 30 ways with mints. 00:03:46.960 --> 00:03:58.080 So um yeah, it'd be different things, but yeah, just those cheaper cuts, because that's all we could afford, or meat that needed to be slow cooked because it was too tough, but it was cheaper at the butcher. 00:03:58.240 --> 00:04:00.159 So I remember I remember that. 00:04:00.319 --> 00:04:06.560 But I also remember growing up um the the my parents eating offal and stuff. 00:04:06.719 --> 00:04:07.280 Yes. 00:04:07.599 --> 00:04:12.639 And mum making ox tongue soup, and she would buy a tongue. 00:04:12.719 --> 00:04:13.680 Oh, it's so gross. 00:04:13.759 --> 00:04:15.280 I'm on a moment thinking about it. 00:04:15.360 --> 00:04:16.160 She'd buy a tongue. 00:04:16.319 --> 00:04:19.839 You have any idea how big an ox tongue is, it is huge. 00:04:20.160 --> 00:04:22.639 Because they give you all the bit that it attaches to. 00:04:22.720 --> 00:04:23.439 It's not just the tongue. 00:04:23.759 --> 00:04:24.240 Oh really? 00:04:24.399 --> 00:04:26.240 It's the oh my god, yeah. 00:04:26.319 --> 00:04:29.839 And she'd put it into a saucepan and she'd boil the crap out of it all day. 00:04:30.399 --> 00:04:33.360 And it wouldn't, anyhow, a bigger saucepan, it wouldn't fit. 00:04:33.439 --> 00:04:35.759 So half the tongue would be hanging out the top. 00:04:36.160 --> 00:04:39.040 And then halfway through she'd have to turn it around so that bit got cooked. 00:04:39.120 --> 00:04:44.000 But you come home from school with a friend and there's a tongue boiling on the stove. 00:04:44.959 --> 00:04:47.839 And it'd be like, oh, this is so embarrassing. 00:04:48.000 --> 00:04:48.560 Oh my gosh. 00:04:48.720 --> 00:04:50.800 Does that mean the friend didn't talk while they're in your house? 00:04:50.879 --> 00:04:54.160 Because they're thinking, look what happened to the last person that came to Kaylee's house? 00:04:54.480 --> 00:04:56.959 I think they just ran out in terror after that. 00:04:57.120 --> 00:04:57.600 Oh my gosh. 00:04:57.759 --> 00:05:02.399 I remember I remember my mum gave us lamb's tongues one night for dinner. 00:05:02.639 --> 00:05:04.160 And she she crumbed it, of course. 00:05:04.319 --> 00:05:04.879 Of course, yeah. 00:05:05.040 --> 00:05:09.279 But told us, don't ask what it is, just try it first, and you'll like it. 00:05:09.360 --> 00:05:13.519 And I'm thinking, when you get that, the don't ask what it is. 00:05:13.680 --> 00:05:16.720 You know you're supposed to know what it is, but it's not going to be a good thing. 00:05:17.120 --> 00:05:19.439 Or if you do know what it is, you won't eat it. 00:05:19.600 --> 00:05:20.079 That's it. 00:05:20.240 --> 00:05:21.040 Like tripe. 00:05:21.360 --> 00:05:26.480 You know, I ate tripe for years before I mum, I said to vi finally said to mum when I was about eight, what is this? 00:05:26.959 --> 00:05:27.680 Because I loved it. 00:05:27.920 --> 00:05:29.120 Did you have it in white sauce? 00:05:29.439 --> 00:05:30.000 Absolutely. 00:05:30.240 --> 00:05:32.560 White onion sauce, and it was so good. 00:05:32.639 --> 00:05:35.759 And then when she told me what it was, I've never touched it since. 00:05:36.000 --> 00:05:36.720 Yeah, that's the thing. 00:05:36.800 --> 00:05:37.920 I don't think I ever had tripe. 00:05:38.079 --> 00:05:39.040 Dad liked tripe. 00:05:39.199 --> 00:05:39.600 Yeah. 00:05:39.759 --> 00:05:43.759 Um, and I don't know whether that and offer was a big thing though, wasn't it? 00:05:43.839 --> 00:05:48.160 It whether it was ox tongues, lamb tongue, tripe, lamb's brains. 00:05:48.319 --> 00:05:50.160 Dad was into lamb's brains as well. 00:05:50.399 --> 00:05:51.680 And they used to come in a tin. 00:05:51.920 --> 00:06:02.399 Do you remember

you could get um lamb's brain in a tin, like those little hinds or something would and and dad would heat it up and then put it on toast. 00:06:02.720 --> 00:06:03.040 Really? 00:06:03.199 --> 00:06:03.519 Yep. 00:06:04.079 --> 00:06:06.480 I remember that, and I've oh it was awful. 00:06:06.800 --> 00:06:08.079 Lamb's brains in a tin. 00:06:08.399 --> 00:06:08.639 Yep. 00:06:08.720 --> 00:06:11.600 And things like liver and kidney and stuff. 00:06:11.759 --> 00:06:12.560 Ugh. 00:06:12.959 --> 00:06:13.600 Can't do it. 00:06:13.920 --> 00:06:17.120 No, he that was a big sort of um what do you call it? 00:06:17.199 --> 00:06:21.839 Uh not so much the meat and three veg, although that was the staple in the house, if you'll if you're right. 00:06:22.160 --> 00:06:23.920 Why did it have to be three though? 00:06:24.000 --> 00:06:30.319 What was the was there some sort of thinking behind three veg as opposed to two or four? 00:06:30.720 --> 00:06:34.399 I think it was if you had something that was green, something that was white, and something that was yellow. 00:06:34.639 --> 00:06:36.480 I I know, but what's with that? 00:06:38.079 --> 00:06:39.279 Is that an English tradition? 00:06:39.360 --> 00:06:40.319 Is that where that came from? 00:06:40.639 --> 00:06:41.839 It probably was. 00:06:42.079 --> 00:06:43.360 I never questioned it. 00:06:43.680 --> 00:06:44.720 Because you'd have your potato. 00:06:44.879 --> 00:06:48.800 Yeah, you'd have your potato, and then you'd have like your carrots and your peas. 00:06:49.120 --> 00:06:51.360 Yep, or you'd have pumpkin. 00:06:51.600 --> 00:06:52.399 Yep, yep, yep. 00:06:52.959 --> 00:06:54.879 And maybe some beans or something like that. 00:06:54.959 --> 00:06:57.040 Because this b this is before brocolite was a thing. 00:06:57.279 --> 00:07:02.160 Oh, before Nouveau cuisine sort of, you know, hybrid vegetables. 00:07:02.319 --> 00:07:02.560 Yeah. 00:07:02.959 --> 00:07:03.120 Yeah. 00:07:03.439 --> 00:07:09.759 So I I had um I had a disdain for peas, and you'd sort of try and hide them under something. 00:07:09.920 --> 00:07:10.720 Oh, I loved peas. 00:07:10.879 --> 00:07:11.279 Oh, did you? 00:07:11.360 --> 00:07:11.600 Didn't you? 00:07:11.920 --> 00:07:14.399 Did you flick them across the table at your parents and stuff? 00:07:14.560 --> 00:07:15.360 Are you kidding me? 00:07:15.519 --> 00:07:16.240 Oh okay. 00:07:16.639 --> 00:07:16.800 Okay. 00:07:17.120 --> 00:07:20.240 My sister and I would yeah, get in all sorts of trouble for that. 00:07:20.720 --> 00:07:28.720 But that whole growing up thing, uh, I used to you used to get it from your grandparents who used to talk, oh, we used to have bread and dripping. 00:07:29.920 --> 00:07:31.519 What is what is bread and dripping? 00:07:31.680 --> 00:07:38.639 Well is it is it like butter and bread and butter or or is it like a some sort of fatty Yeah, that's all it was. 00:07:38.720 --> 00:07:50.240 It was dripping was if you if you were cooking whatever the oil was left in the and it I think we all had those little tins that used to sometimes go in the fridge and used to be dripping and whatever and you'd cook your chips in it or whatever later on. 00:07:50.879 --> 00:07:57.279 But they yeah, they used to just heat it up and they'd have white bread and you'd put like smear dripping over at the top of it, and and away you went. 00:07:58.000 --> 00:07:58.160 Yeah. 00:07:58.399 --> 00:08:09.199 Oh I know, health, health conscious, and yet and yet they probably lived until their eighties and nineties, and it didn't do too much in the way of oh, I need to check the food chart to see whether there's good food. 00:08:09.759 --> 00:08:10.639 The food triangle. 00:08:10.720 --> 00:08:10.879 Yeah. 00:08:11.120 --> 00:08:12.959 How much of this should I be eating every day? 00:08:13.439 --> 00:08:20.560 The first the first food that I remember having that was like a a a thing was also bubble and squeak. 00:08:21.199 --> 00:08:27.439 Now, bubble and squeak, we didn't have this growing up, and I and I I've always been curious as to what it was. 00:08:27.519 --> 00:08:28.879 What what is bubble and squeak? 00:08:29.279 --> 00:08:32.240 It's whatever was left over from the night before, essentially. 00:08:32.480 --> 00:08:36.879 So you just chop it up, yeah, throw an egg in to make it all stick together and then chuck it back in the pan. 00:08:36.960 --> 00:08:37.600 Is that how it works? 00:08:37.840 --> 00:08:54.320 So if you had your your three veg and and there was like, you know, potato and some whatever and whatever, yeah, just put it in the fridge, pull it out the next day, mix it up with a sort of an egg and put it on toast or something the next next day, and you think, yeah, bubble and scrape, it's at, you know. 00:08:54.720 --> 00:08:56.559 Sort of age just to perfection. 00:08:56.960 --> 00:08:59.039 What about um what about the Sunday roast? 00:08:59.200 --> 00:09:01.679 That was that did you have that at your place? 00:09:01.840 --> 00:09:08.000 We we often had a Sunday roast and it was for lunch or dinner, and uh so good. 00:09:08.480 --> 00:09:14.399 This before I think, and we used to have lamb before it cost a fortune when lamb was not an expensive meat back in the 60s. 00:09:14.639 --> 00:09:16.399 Yeah, we used to have it at the great aunts. 00:09:16.480 --> 00:09:20.639 We'd go around to the great aunts and they would do the the Sunday roast. 00:09:20.720 --> 00:09:24.879 And whether it was lamb or silverside, I don't know if you read silverside. 00:09:25.120 --> 00:09:26.559 Yeah, grew up on silver side, love it. 00:09:26.720 --> 00:09:27.120 Yeah, make sure. 00:09:27.360 --> 00:09:28.559 Corn beef, yep, love it. 00:09:28.879 --> 00:09:30.960 But you you and you have to boil that, don't you? 00:09:31.200 --> 00:09:34.480 Silver side to Yeah, we yeah, my mum boiled it. 00:09:34.559 --> 00:09:37.039 I I stick it, I still cook it today and the kids love it. 00:09:37.120 --> 00:09:44.399 But

it's um I put it in the slow cooker and just let it do its thing for you know eight hours and it's fantastic with a white sauce. 00:09:44.639 --> 00:09:46.080 But it's an old thing, isn't it? 00:09:46.480 --> 00:09:47.679 It's a very old recipe. 00:09:47.840 --> 00:09:48.480 Yeah, yeah. 00:09:48.879 --> 00:09:55.279 I tried making it in the microwave once when I think we first got married, and I didn't realise that you actually boiled it. 00:09:55.679 --> 00:09:56.559 Boil it for so long. 00:09:57.039 --> 00:09:58.399 I know, I know. 00:09:58.960 --> 00:10:02.799 Um tripe an onion sauce, I know you mentioned that. 00:10:03.440 --> 00:10:12.080 Something that probably even people older than us, I had it because dad liked it, was rabbit. 00:10:12.399 --> 00:10:14.720 Oh, look, we never had rabbit. 00:10:15.120 --> 00:10:22.639 Um, but my grandfather used to bring it home to my grandmother and uh bring home rabbit and she'd have to do the whole thing to it. 00:10:22.960 --> 00:10:27.919 Um I don't know how the women from those days were just next level amazing. 00:10:28.080 --> 00:10:33.200 But um yeah, she'd have to skin it and do all of those things and uh and they'd have rabbit, yeah. 00:10:33.440 --> 00:10:34.720 So he he would catch it, would he? 00:10:35.679 --> 00:10:36.159 I think so. 00:10:36.399 --> 00:10:40.240 I I don't know where it came from, but he would catch it and she'd have to do the rest. 00:10:40.320 --> 00:10:47.919 And the same with the chickens in the backyard, you know, he'd bring one up, chop its head off, give it to my grandmother, and she'd have to produce dinner with it. 00:10:48.240 --> 00:10:49.600 Oh, I don't think I could do that. 00:10:49.759 --> 00:10:55.679 No, I mean how amazing were those were our our parents and grandparents having to do that. 00:10:56.159 --> 00:11:04.480 And you know what the whereas these days we can't even bear to think of an animal being injured or being shot for us to eat. 00:11:05.120 --> 00:11:07.360 You just you just can't I can't go there. 00:11:07.679 --> 00:11:13.279 No, I and to have look, we're going to go out and go to Mabel the Chook and Yeah, yeah. 00:11:13.360 --> 00:11:17.039 Sorry, this is your last day on the planet, Mabel, and it's on the plate that night. 00:11:17.200 --> 00:11:17.360 Yep. 00:11:17.519 --> 00:11:19.600 And probably on sandwiches or something the next day. 00:11:19.679 --> 00:11:24.879 And and and Mabel forever lives in our soul or our belly there for a couple of days at least. 00:11:25.600 --> 00:11:27.120 But I don't know that I could do it. 00:11:27.279 --> 00:11:28.720 Uh I I don't think I could do it. 00:11:28.960 --> 00:11:35.200 Could you imagine getting kids today though to say, oh, look, can you just go out the back and get the chuck and we'll have it for dinner. 00:11:35.360 --> 00:11:37.200 I I don't couldn't do it. 00:11:37.440 --> 00:11:47.679 But that's a city thing perhaps because you look at kids in the bush and they understand completely where their lamb, their beef, everything comes from and and what it all meant, and that's why they're bred in the world, not the kids, but the beef. 00:11:47.840 --> 00:11:48.159 Yeah. 00:11:48.320 --> 00:11:50.000 Um and and that's just a thing. 00:11:50.240 --> 00:11:50.480 Yeah. 00:11:50.639 --> 00:11:50.879 Yeah. 00:11:51.120 --> 00:11:51.919 Amazing, isn't it? 00:11:52.000 --> 00:11:57.600 And just and going back to the roast and the Sunday roast and everything, my my mum would have gravy with everything. 00:11:58.159 --> 00:11:58.720 Absolutely. 00:11:58.799 --> 00:12:06.320 If if it was a white gravy, white onion gravy, or a normal gravy, there was gravy on absolutely everything. 00:12:06.639 --> 00:12:07.120 Nice. 00:12:07.279 --> 00:12:07.600 Yeah. 00:12:07.679 --> 00:12:07.840 Yeah. 00:12:08.320 --> 00:12:09.200 Which which I loved. 00:12:09.279 --> 00:12:09.440 Yeah. 00:12:10.399 --> 00:12:14.559 Desserts, and we'll come back to some of the things like Rissoles and all in a minute. 00:12:15.039 --> 00:12:18.639 Bread and butter pudding is still a favourite of mine. 00:12:18.799 --> 00:12:23.440 And I had a look the other day, and I knew that it was made from stale bread, essentially. 00:12:23.759 --> 00:12:23.919 Yeah. 00:12:24.240 --> 00:12:40.879 Um, and but these days you go somewhere, and I'm sure it's called something other than bread and butter pudding, but you pay a mozza for like your rice puddings and your your bread and butter puddings, and that was a staple years and years and years and years ago. 00:12:41.039 --> 00:12:44.240 Um if you didn't have a dessert, that was like a poor man's dessert. 00:12:44.639 --> 00:12:47.200 But that was well, that was a dessert, a bubble and squeak dessert. 00:12:47.360 --> 00:12:47.519 Yeah. 00:12:47.679 --> 00:12:48.080 Wasn't it? 00:12:48.240 --> 00:12:58.320 You used leftover sultanas or whatever and stale bread, and you could make a but there's a there's a little patisserie near me here that has that sells bread and butter pudding. 00:12:58.720 --> 00:12:59.759 And it's fantastic. 00:12:59.919 --> 00:13:00.080 Yeah. 00:13:00.399 --> 00:13:02.000 So good, all those old style things. 00:13:02.240 --> 00:13:04.159 But it is a an old man, old man. 00:13:04.320 --> 00:13:04.879 My gosh. 00:13:05.039 --> 00:13:06.080 Would I even say that anything? 00:13:06.399 --> 00:13:07.919 A bit of reflection there, wasn't it? 00:13:09.200 --> 00:13:12.159 Um but that it that was just a poor man's dessert. 00:13:12.320 --> 00:13:12.639 Yeah. 00:13:12.799 --> 00:13:21.600 Um, both of those things, and they've outlived that because there are so many things that we had growing up that just had to go the distance. 00:13:21.759 --> 00:13:22.080 Yeah. 00:13:22.320 --> 00:13:28.799 And whether it was Rissoles and mints, um, you'd go to the butchery and you'd get your kilo of mints. 00:13:28.879 --> 00:13:40.080 And something that I'd learnt from my mother was that if you put I think it was like oatmeal in with

the mince, it doubled the volume of it the volume of it. 00:13:40.320 --> 00:13:43.200 So and you you never really knew you'd get extra. 00:13:43.360 --> 00:13:44.960 You'd get extra, and no one really cares. 00:13:45.279 --> 00:13:47.519 Well, I think my mum did the same thing with breadcrumbs. 00:13:47.679 --> 00:13:51.600 She would put breadcrumbs in to make it go that little bit further. 00:13:51.840 --> 00:13:52.080 Yeah. 00:13:52.240 --> 00:13:59.440 And speaking of desserts and um old school desserts and inexpensive desserts, what about you can't go past your ice cream and Milo. 00:14:00.559 --> 00:14:03.279 Or my other go-to, ice cream and jelly. 00:14:03.519 --> 00:14:06.000 Oh, ice cream and jelly and a punch in the belly. 00:14:06.399 --> 00:14:09.039 What is is what my house? 00:14:09.279 --> 00:14:14.879 My auntie Rube would say that all the time, and like all the kids would have to laugh because if they didn't, well punch in the belly. 00:14:15.200 --> 00:14:18.240 There was either a chance of a punch in the belly rather than the ice cream and jelly. 00:14:18.559 --> 00:14:18.799 Wow. 00:14:18.879 --> 00:14:20.960 But Milo and ice cream, you were rich. 00:14:21.200 --> 00:14:26.240 That was yeah, tin of Milo, bit of sprinkle a bit on top, and so good. 00:14:26.639 --> 00:14:26.879 Yeah. 00:14:27.360 --> 00:14:36.639 Something that I used to get ridiculed for, but I found out it was actually a thing is you know the really thick, sweet and condensed milk. 00:14:37.759 --> 00:14:41.759 I used to put that on toast and bread and think it was just the ants pan. 00:14:42.240 --> 00:14:43.200 Sweet and condensed milk. 00:14:43.360 --> 00:14:45.679 Yeah, sweetened condensed milk out of a tin. 00:14:46.000 --> 00:14:47.200 And you would spread it on toast. 00:14:47.440 --> 00:14:48.799 On toast or or bread. 00:14:48.879 --> 00:14:50.320 I don't know how I came across it. 00:14:50.399 --> 00:14:54.159 I'm I'm guessing must have been something mum sort of told me about. 00:14:54.480 --> 00:14:57.519 Because it there's no way a five-year-old would have thought this is a great idea. 00:14:58.559 --> 00:15:05.120 And back then you needed a can opener to to open the tin because there was no ring pulls on the tins then. 00:15:05.440 --> 00:15:08.000 But I had a look online and that was a thing. 00:15:08.159 --> 00:15:10.639 That was a thing from almost the war years. 00:15:10.879 --> 00:15:11.519 I have heard of that. 00:15:11.600 --> 00:15:16.000 Oh, I've heard of people drinking sweet and condensed milk straight out of the can and yeah. 00:15:16.399 --> 00:15:18.080 Oh my gosh, straight out of the can. 00:15:18.320 --> 00:15:18.879 Yes. 00:15:19.679 --> 00:15:23.759 What about when when you've your folks entertained at home? 00:15:23.840 --> 00:15:29.919 You know, maybe mum or dad's boss came round for dinner and you'd get really fancy things like prawn cocktails. 00:15:30.000 --> 00:15:31.840 Remember when they came out in the 70s? 00:15:32.320 --> 00:15:39.919 And you'd have all the prawns in a cocktail glass with some lettuce and some seafood sauce, and that was that was considered very French. 00:15:40.240 --> 00:15:41.440 That was very ritzy. 00:15:41.679 --> 00:15:41.840 Yeah. 00:15:42.000 --> 00:15:45.679 Yeah, you must have had to impress some very high sort of gluten people. 00:15:46.080 --> 00:15:47.120 Yeah, well the boss, yeah. 00:15:47.759 --> 00:15:50.159 And I was all this can we can we have this every night? 00:15:50.399 --> 00:15:53.440 Did you have the little the little prawn forks when it went with it? 00:15:53.679 --> 00:15:56.240 Yeah, little little cocktail forks that went with it. 00:15:56.399 --> 00:16:06.799 Um and that and and but before, even before that, before you had the prawn cocktail, the the horses' doovers that would come out before that would be everything on a toothpick. 00:16:06.960 --> 00:16:14.799 So it'd be like a bit of salami and cheese on a toothpick, or a little bit of pineapple and an olive, or something, but everything had to come on a toothpick. 00:16:15.039 --> 00:16:17.759 Did you have the Devon with the mashed potato rubber up on the toothpick? 00:16:18.080 --> 00:16:18.639 Definitely, yeah. 00:16:19.039 --> 00:16:21.360 Because that was that was that was the context level. 00:16:21.519 --> 00:16:23.440 Yeah, that was classy place if you had that. 00:16:23.600 --> 00:16:26.879 With the pickle London onion in the top, usually. 00:16:27.200 --> 00:16:27.519 Yeah. 00:16:27.759 --> 00:16:28.879 So yeah, no. 00:16:29.519 --> 00:16:30.960 Did you have a fondue set? 00:16:31.200 --> 00:16:34.960 We did have a fondue set um in the 70s, yep. 00:16:35.120 --> 00:16:37.600 And that would only come out at special occasions as well. 00:16:37.679 --> 00:16:39.519 And it was the chocolate one, not the cheese one. 00:16:39.840 --> 00:16:40.159 Oh. 00:16:40.480 --> 00:16:46.559 So yeah, you could dip uh and just to be able to dip anything you like in chocolate and eat it was just so good. 00:16:46.799 --> 00:16:47.519 Ox tongue? 00:16:47.919 --> 00:16:49.120 Not definitely not. 00:16:49.440 --> 00:16:51.679 Oh, so you draw the line somewhere. 00:16:51.919 --> 00:16:53.200 Well, yeah, that's yes. 00:16:53.440 --> 00:16:54.240 Oh, okay. 00:16:54.639 --> 00:16:55.759 Ever have spam? 00:16:56.559 --> 00:16:57.600 I tried it once. 00:16:57.759 --> 00:17:03.120 We we didn't grow up with it, but I did try it after hearing about it for so much in, you know, in the 70s and 80s. 00:17:03.200 --> 00:17:04.400 I I tried a bit of spam. 00:17:04.720 --> 00:17:05.519 It's still out there. 00:17:05.759 --> 00:17:06.960 It is still out there. 00:17:07.200 --> 00:17:11.039 And and and I haven't had it for 30 years, maybe. 00:17:11.359 --> 00:17:12.799 I wasn't not sure what you did with it. 00:17:12.960 --> 00:17:13.920 Did you toast it? 00:17:14.079 --> 00:17:19.440 Did you put it in a pan, or could you eat it raw, or could you what did you all of the above. 00:17:19.680

--> 00:17:21.359 You could fix a carburetor with spam. 00:17:21.759 --> 00:17:22.240 Here you go. 00:17:22.480 --> 00:17:23.680 It would do anything. 00:17:23.759 --> 00:17:27.920 It you could crumb it, you could fry it, you could just chop it up like luncheon meat. 00:17:28.079 --> 00:17:29.759 You could do anything with spam. 00:17:30.000 --> 00:17:31.519 Yeah, and what was it? 00:17:32.240 --> 00:17:36.319 I think it was just like different let's not even go there. 00:17:36.480 --> 00:17:37.359 Let's just leave that. 00:17:37.440 --> 00:17:38.319 You know, no one needs to be. 00:17:43.599 --> 00:17:44.160 I don't know. 00:17:44.559 --> 00:17:49.359 But it must be edible, it must have passed sort of some sort of food sort of thing. 00:17:49.519 --> 00:17:53.039 Because if it's still in a tin, and you can spicy spam now, so I don't even know. 00:17:53.279 --> 00:17:54.000 Spicy spam. 00:17:54.160 --> 00:17:54.799 Spicy spam. 00:17:54.960 --> 00:18:02.799 Well, Dad used to eat, because um, you know, my dad was weird, but he used to have you could buy this uh I think it was Master Foods deviled ham spread. 00:18:03.039 --> 00:18:03.920 Ooh, I like that. 00:18:04.079 --> 00:18:12.240 And it would come in a little tin and it would be this red paste, and you could put it on, I think there's a there's a fish one as well. 00:18:12.319 --> 00:18:13.519 There's a anchorvette. 00:18:14.640 --> 00:18:14.720 Yeah. 00:18:14.960 --> 00:18:24.799 There's one of those as well that were all big in our house, and um and also in the same section of the supermarket, cheese whiz, which was creamy cheese spread for your toast. 00:18:25.359 --> 00:18:29.039 So overprocessed, so bad for you, but gee, it tasted good. 00:18:29.359 --> 00:18:30.559 Wow, I want to get some of that. 00:18:30.640 --> 00:18:32.799 Is that what that used to come out of a tin or a. 00:18:33.039 --> 00:18:34.000 No, no, it was in a jar. 00:18:34.079 --> 00:18:34.319 Yeah, right. 00:18:34.559 --> 00:18:37.920 Cheese whiz, and uh and you'd spread it on your toast. 00:18:38.240 --> 00:18:38.559 Nice. 00:18:38.640 --> 00:18:43.519 Did you used to wash it down with say tang, the the the or oval team? 00:18:43.839 --> 00:18:46.160 The powdered orange juice that you just put in water? 00:18:46.400 --> 00:18:47.519 How good was that? 00:18:48.160 --> 00:18:49.759 How bad was that for you? 00:18:50.079 --> 00:18:52.799 That had all the nutrients any kid could need. 00:18:53.440 --> 00:18:53.920 Tang. 00:18:54.079 --> 00:18:54.880 Oh my goodness. 00:18:55.200 --> 00:18:56.400 Nothing wrong with tang. 00:18:56.559 --> 00:18:57.519 Oh no, okay. 00:18:57.839 --> 00:18:58.240 So bad. 00:18:58.720 --> 00:18:59.680 Time to move on. 00:18:59.920 --> 00:19:04.400 There's something that I used to have as a kid, and mum used to call it blumange. 00:19:05.359 --> 00:19:06.480 Oh no, hang on. 00:19:06.640 --> 00:19:07.920 I think I know what you're talking about. 00:19:08.000 --> 00:19:10.160 So it's like a jelly, but a creamy jelly. 00:19:10.400 --> 00:19:10.559 Yes. 00:19:10.720 --> 00:19:11.759 Yes, I know what you mean. 00:19:11.920 --> 00:19:12.960 Yeah, blamange, yes. 00:19:13.200 --> 00:19:14.240 Is that was that the name? 00:19:14.640 --> 00:19:15.440 Very fancy. 00:19:15.759 --> 00:19:16.400 Very French. 00:19:16.640 --> 00:19:17.599 I think it's probably the name. 00:19:17.680 --> 00:19:19.440 I don't know whether it's I think that is the name of it. 00:19:19.599 --> 00:19:19.920 Is it? 00:19:20.000 --> 00:19:20.240 Yeah. 00:19:20.480 --> 00:19:22.480 I'm wondering what may have actually been in it. 00:19:22.559 --> 00:19:23.920 And she just called it blemange. 00:19:24.160 --> 00:19:29.039 Yeah, no, I think it was blemange, and because I remember my mum dished it up once or twice and it was pink. 00:19:30.319 --> 00:19:31.279 Why pink? 00:19:31.440 --> 00:19:34.559 I guess it looks better than green or brown. 00:19:35.279 --> 00:19:40.640 But we used to have a in a fancy, like very fancy, you know, glass sort of thing. 00:19:40.720 --> 00:19:44.000 And and that's the only time you could use those if you had blumange. 00:19:44.400 --> 00:19:48.240 But it was also one of those foods that was in that came in moulded dishes. 00:19:48.319 --> 00:19:50.400 You know, like remember moulded salmon? 00:19:50.720 --> 00:19:58.720 So like a creamy salmon, and you'd have a a moulded plate and you would put it in there, it would set in there like the blange. 00:19:59.119 --> 00:20:00.880 So moulded salmon was a thing. 00:20:01.119 --> 00:20:01.359 Oh. 00:20:01.599 --> 00:20:04.079 And it was I know, don't give me that face. 00:20:04.160 --> 00:20:05.440 I know, it was disgusting. 00:20:05.759 --> 00:20:06.880 Molded salmon. 00:20:07.039 --> 00:20:10.079 Yeah, so when I say moulded, because it just was in a moulded container. 00:20:10.240 --> 00:20:10.640 Oh, okay. 00:20:10.799 --> 00:20:17.200 So like the so in a in a bowl that in a container or a dish that look was shaped like a fish. 00:20:17.519 --> 00:20:18.240 Oh, okay. 00:20:18.640 --> 00:20:19.839 So in a fish mould. 00:20:20.079 --> 00:20:21.680 A fish mould so that's what I'm trying to say. 00:20:22.079 --> 00:20:29.519 Fish mould, and it would be uh salmon and cream and whatever else, and it'd and yeah, and it'd be like a blemange. 00:20:29.839 --> 00:20:31.599 Oh, I just like the word blemange now. 00:20:31.759 --> 00:20:32.000 I know. 00:20:32.319 --> 00:20:36.400 I wouldn't anyone out there know how to spell blemange without actually looking it up? 00:20:36.480 --> 00:20:36.799 I don't know. 00:20:37.119 --> 00:20:37.920 I wouldn't have a clue. 00:20:38.160 --> 00:20:38.319 No. 00:20:38.559 --> 00:20:39.279 Very fancy. 00:20:39.519 --> 00:20:39.759 Yeah. 00:20:40.079 --> 00:20:44.559 Um speaking of junket, does junket mean anything to you? 00:20:44.960 --> 00:20:46.000 Absolutely. 00:20:46.240 --> 00:20:50.640 I whoever named Junket, honestly, what an idiot. 00:20:50.880 --> 00:20:55.119 You're

trying to create a dessert that'll appeal to people and you call it junket. 00:20:56.480 --> 00:20:58.720 But that wasn't that similar to blanc. 00:21:00.400 --> 00:21:03.359 We probably had a lot of junk, but was just called blange. 00:21:03.519 --> 00:21:03.759 Yeah. 00:21:03.920 --> 00:21:04.799 Well, yeah, there you go. 00:21:04.880 --> 00:21:07.119 Your mum, it probably was junket, but she changed the name. 00:21:07.359 --> 00:21:07.440 Yeah. 00:21:07.599 --> 00:21:09.119 Because they're just little tablets, weren't they? 00:21:09.279 --> 00:21:10.400 Junket tablets, weren't they? 00:21:10.480 --> 00:21:11.920 And they used to mix it with milk and something. 00:21:12.079 --> 00:21:12.640 I can't remember. 00:21:12.799 --> 00:21:15.599 I can't remember either, but what a stupid name for food. 00:21:15.839 --> 00:21:17.440 Yeah, like I wonder what names they said. 00:21:17.680 --> 00:21:19.119 Yeah, no, that's not gonna fly, mate. 00:21:19.279 --> 00:21:20.480 I think I think oh, junket. 00:21:20.799 --> 00:21:21.839 Junket, that'll work. 00:21:22.160 --> 00:21:22.799 Yeah. 00:21:25.200 --> 00:21:26.160 Oh my goodness. 00:21:26.400 --> 00:21:27.680 Now, fried bread. 00:21:27.839 --> 00:21:30.720 I don't know if you've ever had fried bread. 00:21:31.039 --> 00:21:32.000 I can't say I have. 00:21:32.319 --> 00:21:32.720 Yeah, mate. 00:21:33.359 --> 00:21:33.839 Did you? 00:21:34.079 --> 00:21:36.400 Well, yes, but it wasn't called fried bread. 00:21:36.480 --> 00:21:38.240 Mum didn't call it fried bread. 00:21:38.640 --> 00:21:40.720 And it was like day old bread. 00:21:40.960 --> 00:21:47.119 Because back then they the bread used to come in like grease proof paper rather than plastic in the in the midst. 00:21:47.519 --> 00:21:51.440 And it used to put dripping or oil into a pan. 00:21:51.680 --> 00:21:56.079 And it used to have a really nice sweet sort of coating on it. 00:21:56.240 --> 00:21:57.119 And it tasted fantastic. 00:21:57.519 --> 00:21:58.079 What was the coating? 00:21:58.559 --> 00:21:59.759 Well, I think it was just the dripping. 00:22:00.240 --> 00:22:02.319 That was on the outside of the bread. 00:22:02.640 --> 00:22:05.279 So it was just like fried bread, like crunchy bread. 00:22:05.519 --> 00:22:10.160 Yeah, and then and then and then you could put like honey or anything on it. 00:22:10.319 --> 00:22:16.240 But it it it yeah, because you've got the fried stuff around the outside, it sort of all meld into something different. 00:22:16.640 --> 00:22:20.319 Well that and bread and butter pudding are two things you can do with stale bread, right? 00:22:20.480 --> 00:22:31.920 And when you think it I I read somewhere that bread is the most thrown out product now that that we have because people our appetite is for fresh bread all the time. 00:22:32.400 --> 00:22:35.599 So more bread gets wasted than anything else. 00:22:36.160 --> 00:22:37.920 I didn't even know bread was on drugs. 00:22:39.839 --> 00:22:40.319 Wow. 00:22:40.480

--> 00:22:42.799 Even bread gets wasted these days. 00:22:43.440 --> 00:22:44.559 That's a that's a dad joke. 00:22:44.880 --> 00:22:45.599 Yeah, it's a dad joke. 00:22:46.079 --> 00:22:48.720 But this this fried bread, we'd I'd never heard of it. 00:22:48.960 --> 00:22:54.640 We went to um uh there was a place over the northern beaches of Sydney called Smoky Dawson's Ranch. 00:22:54.799 --> 00:22:55.759 Oh gosh, yes. 00:22:56.079 --> 00:23:08.319 Which um which is probably an another podcast in some of those places we went to as kids, but they had an an Indian inverted commas there where you know and I remember his name, his name was Ribby Sunrise. 00:23:08.480 --> 00:23:18.880 And I'm sure Ribby probably lived at Alambee Heights or somewhere like that, um, and had the whole stereotypical feathers and everything, and they made Indian fry bread. 00:23:18.960 --> 00:23:22.319 And so when you say Indian, you mean feathers, not dots. 00:23:22.559 --> 00:23:23.440 I mean feathers not dots. 00:23:23.680 --> 00:23:24.160 Right, okay. 00:23:24.400 --> 00:23:26.000 I was confusing for a minute or something. 00:23:26.319 --> 00:23:28.880 That doesn't sound like a very subcontinental name to me. 00:23:29.119 --> 00:23:30.480 No, no, sorry, thank you. 00:23:30.559 --> 00:23:31.680 Um Ribby sunrise, okay. 00:23:32.000 --> 00:23:40.640 Ribi Ribby sunrise, and um I got my photograph taken with Ribby sunrise, and he made this Indian fry bread, and mum came home and oh made Indian. 00:23:40.880 --> 00:23:53.759 It was just basically style uh bread in oil and cooked up, and then but give it a fancy name and say that it belonged to you know your your traditional sort of um red Indian sort of population. 00:23:54.559 --> 00:23:55.519 And and away we go. 00:23:55.599 --> 00:23:57.519 Look, how culturally astute are we? 00:23:58.319 --> 00:24:06.000 So we don't just have blamange, but we're actually eating, you know, you know, stuff from the North American continent that's come from the original inhabitants of it. 00:24:06.400 --> 00:24:08.000 Wow, the Rollisons are doing bread. 00:24:08.319 --> 00:24:09.279 You've never eaten it ever. 00:24:09.519 --> 00:24:10.319 Never, never. 00:24:10.400 --> 00:24:15.039 They've never had the three-day old stale bread on I don't know, but yeah, yeah. 00:24:15.279 --> 00:24:18.079 But all those things, is there anything else that you remember having as a kid? 00:24:18.400 --> 00:24:28.960 Well I remember a lot of um I f I feel like my mum's generation and probably your mum's generation as well, were were capable of so much more in the kitchen than than we are. 00:24:29.039 --> 00:24:31.839 Like they would have to stew their own apples. 00:24:32.160 --> 00:24:35.680 Whereas these days you just buy everything in a tin already stewed just to make it. 00:24:35.759 --> 00:24:37.200 You don't have to stew your own stuff. 00:24:37.279 --> 00:24:42.640 You don't have to make your own jam if you've got a you know, an orange tree out the back. 00:24:42.720 --> 00:24:44.400 It's all you can just buy that stuff. 00:24:44.480 --> 00:24:53.200 So I feel like um my generation has lost the ability to be able to make all those things that our parents and our grandparents could do. 00:24:53.599 --> 00:24:58.480 Yeah, the the the jars with the gingham things and pickles and marble eggs. 00:24:58.720 --> 00:25:03.039 And if you go to a fate or a people just lap it up because they think, oh, it's it's homemade. 00:25:03.440 --> 00:25:05.200 But that was just par for the course. 00:25:05.599 --> 00:25:06.160 Absolutely, yeah. 00:25:06.240 --> 00:25:06.960 That's what everyone did. 00:25:07.039 --> 00:25:07.200 Yeah. 00:25:07.599 --> 00:25:10.480 It's like knitted jumpers and and crocheted this. 00:25:10.720 --> 00:25:18.720 And it's it's that lost art that you know, because you can just go down to the supermarket, down to, you know, your coals, your aldee, your woolies, your IGA. 00:25:19.119 --> 00:25:20.960 You can buy it, it's already ready to go. 00:25:21.200 --> 00:25:21.680 That's right. 00:25:21.920 --> 00:25:29.680 So that whole um uh you know, and whether it is marmalade, whether it's sheep's tongues, whether it's ox tongues, I don't know that you can still get that in a tin. 00:25:29.920 --> 00:25:30.960 What was the thing you had in the tin? 00:25:31.359 --> 00:25:32.640 Uh lamb's brains, dad had. 00:25:32.960 --> 00:25:34.240 Yeah, I don't think you can get that. 00:25:34.319 --> 00:25:37.279 I think there was a the market dropped off for that. 00:25:37.440 --> 00:25:41.519 But I'm sure you could go to the butcher and say, Can I have some lamb lamb's brains? 00:25:41.599 --> 00:25:42.559 And he'd make it happen. 00:25:42.799 --> 00:25:43.440 Yeah, okay. 00:25:43.599 --> 00:25:44.000 I don't know. 00:25:44.160 --> 00:25:46.400 Would the butcher still call you love and darling though? 00:25:46.640 --> 00:25:47.440 Oh, absolutely. 00:25:47.599 --> 00:25:48.559 Butchers always do that. 00:25:48.640 --> 00:25:50.160 They they're taught that in butcher school. 00:25:50.400 --> 00:25:50.960 Yeah, okay. 00:25:51.119 --> 00:25:51.839 Hey, guess what? 00:25:52.000 --> 00:25:52.240 What? 00:25:52.640 --> 00:25:53.359 Time for us to go. 00:25:53.599 --> 00:25:53.920 Again? 00:25:54.240 --> 00:25:54.480 Again. 00:25:54.799 --> 00:25:55.519 Yeah, all right. 00:25:55.839 --> 00:25:56.880 I'll catch you at the buffet. 00:25:57.119 --> 00:25:57.680 See you next time. 00:25:57.920 --> 00:25:59.039 Okay, bye-bye. 00:26:00.160 --> 00:26:05.599 The views and opinions expressed on the Big 6-0 are personal and reflect those of the hosts and guests. 00:26:05.680 --> 00:26:10.559 They do not represent the views or positions of any affiliated organizations or companies. 00:26:10.799 --> 00:26:17.519 This podcast is intended for informational and entertainment purposes only and should not be construed as professional advice. 00:26:17.759 --> 00:26:22.160 Please consult with a qualified professional for guidance on any personal matters. 00:26:24.000 --> 00:26:28.079 Ah, and before we go, let's give credit where credit is due. 00:26:28.240 --> 00:26:32.240 Kayleigh Harris and I came up with all the genius content for this week's episode. 00:26:32.400 --> 00:26:34.319 Our producer, Nick Abood. 00:26:34.559 --> 00:26:39.519 Well, he keeps the lights on and makes sure we don't accidentally upload a cat video instead of a podcast. 00:26:39.759 --> 00:26:42.000 So thanks for keeping us on track, Nick. 00:26:42.720 --> 00:26:43.359 Nick. 00:26:44.319 --> 00:26:44.880 Nick