Spread the James (22 November 2024)

Marcus covers getting chips from the takeaways and tries to get to the bottom of what makes a great toasted sandwich when you have terrible bread options.

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Marcus lush Night's podcast from News Talks,
that'd be.

Speaker 2 (00:12):
Greetings and welcome on him as Marcus wats yours, HITDL twelve,
Hitdle Midnight Tonight, all coming in Strong Love a Friday.
Two Things, Mucker two Pies. I think that'd been under
different ownership for a lot of people said the pies
weren't quite what they once were. This is not some
key we struggling brand that started and gone on and

(00:34):
on and on. This is a country that's probably a
company that had civial ownership changes. So I don't know
if anyone's mentioned that with old Mucket two Pies, So
that's just putting that out there. Then they've gone broke twice,
once in twenty nineteen and once subsequently. So yeah, it's
good that pies evolve and companies come and companies go.
The evolution of that would be a bad thing if

(00:55):
every company just kept going the way it was as
far as pies go. And then I see there's been
all sorts of people wanting to have their say about chips.
How many chips you get all these stories about chips, chips, chips, chips,
For start, if I see someone counting chips, you're in trouble.

(01:20):
Who'd count chips? For goodness sake? However, what has been
said by no one? How many those tiny chips do
you get at McDonald's. You get about twelve and they're

(01:42):
about nateh of the size of a standard chip. So
how come everyone lets McDonald's off? It doesn't count their chips.
But some poor struggling owner and Munga Pi has the
weight of the country's greatest paper on top of them
because of the chips. They probably struggle for nine months

(02:04):
of the year, three months, two months, one month. They
probably get to sell some chips. I'll tell you what though, Right,
if you are buying a fish and chip shop and
a small community, and let's be fair, they come on

(02:26):
the market fairly often, you're doing two years, you're doing well.
If you are buying a fish and chip shop in
a small community. Before you buy that fish and chip shop,
you join the local Facebook page and you read all

(02:47):
the posts, and you keep an eye on who are
those that who posts that community page has a lot
to say for themselves. They might be a person likes
a wine of an evening and gets involved in all
sorts of discussions because they've got nothing better to do.

(03:10):
They might be someone that we refer to unkindly these days,
and I can't think of the better words. I'm going
to use the word because you know what I mean.
They might be the local community, Karen. And that could
be a man or a woman. I don't know what
the male equivalent is. And you look at all the
posts that they do. Then when you open the fish

(03:35):
and chip shop, you remain front of house, and when
those people come in that look like they might kick
on on social media, you give them quite a big
serving of fries. Because I tell you what fish and
chip shops the success of a small town fish and
chip shop depends entirely on what sort of feedback you

(03:59):
get from your local Facebook community community page. I've lived
in communities with people have come and they've they've served
a staggeringly small portion of chips, PEPs through error PEPs,
through a short supply of potatoes, perhaps through just laziness

(04:22):
or recklessness, and their businesses have been destroyed about that,
And someone's bought those chips and they've posted on social
media media and there's been replies in the hundreds that
have gone nationwide So when you buy that fish and
chip shop after you've been monitoring the Facebook page for
at least than a year, then you continue to monitor

(04:43):
that Facebook page and if there's any post on that
Facebook sagees or the new chip is rubbish, you jump
in there and you say, look, sorry, we just knew
we're trying this, or come back, I'll refund you, and
YadA yadia. Yeah, our fish and chip shop. The woman
come on to run our fish and chip shop from

(05:03):
out of town and gosh, should I say this anyway? No,
I'm not going to say it. But that's the key
to running fish and chip shop. It's all about social
media to and monitoring that because if it goes bad
or go really bad, or go really bad quite quickly.
But you need to be generous with your potatoes. You

(05:26):
need to have an own special burgher that has a
nod to the community. Get some local legend name a
burger after them. But you need to do big portions
of chips, and you need to monitor you so because
the social media, your Facebook page can destroy you if

(05:47):
someone decides ordains that you're not giving enough chips. But
no one ever talks about McDonald's, do they? And says, oh, well,
there were hardly any chips there. If you weighed a
small portion of McDonald's chips, I'm sure they cost two dollars.
There's probably the qualit to five chips in there. But
suddenly we give McDonald's even though the money goes off.
Sure we give them a complete stay of execution. But

(06:08):
oh well, some poor guy munga fi the other thing
I've got. You got a lot to say about chips.
I'll put my headphones on this. I'm just getting started.
If you have fish and chips, and let's be fair,
you shouldn't eat them too often, not that good for you.

(06:31):
But if you have fish and chips, ever, and when
I have about three weeks ago, did no, it wasn't
a good experience. If you have fish and chips, the
key to enjoying fish and chips is having just not
quite enough chips. You think, oh yeah, could do a
couple more of those, and you go away happy because

(06:53):
you're not too heavy in the stomach and you feel fine.
If you have just amount the right amount of chips,
you'll be fine. If you have one or two chips
too many, Oh gee, I think I had too many chips.
The last thing you want to have is a hold
chips left over at the end and eat them because
you think you ought to as they go cold, and
it'll ruin the whole experience for you. Less chips is

(07:13):
the best chips. Trust me on this. You mind that
you're getting value for money, but you enjoy it more.
By the way, these days, a lot of cafes or
fish and chip shops do loaded fries. You want to
avoid those. I don't even know what that's about. No
one asks for those. That's rubbish chicken salt, get out

(07:34):
of here. No one wants that anyway. That's just me.
I've got quite strong opinions. I'll tell you what you
don't want as one of those spiral potatoes at a
fair coming into Christmas, there's a fear doing a spire
potato too much salt. That was the one we had
a blue bet stadium or something. Anyway, enough for me.

(07:54):
Fifteen past eight, Bob Marcus, welcome.

Speaker 3 (07:59):
Hi Marcus.

Speaker 2 (08:01):
Chips.

Speaker 3 (08:02):
I've got to rule with the one that you were
just talking about.

Speaker 4 (08:07):
All of them.

Speaker 3 (08:08):
If it's not hot, zip ran and go and ask
for freshmats, and they've got to give it to you.
As everybody will know.

Speaker 2 (08:15):
Now, how do you mean they've got to give it
to you?

Speaker 3 (08:18):
If it's cold, you can't eat cold chips. I'm going
to give you fresh chips.

Speaker 2 (08:23):
You mean a McDonald's, any one of them.

Speaker 3 (08:27):
The whole line.

Speaker 2 (08:28):
Now, you can't get cold. You can't have cold chips.
They're designed to eat. They taste too fatty if they're cold.

Speaker 3 (08:35):
As soon as as soon as your hand in your
pack it, I pull it chips, I dip my head
and have it, buy it, and I look at them
and I had the pack it back. They're cold. I
want you chips and they give it to you.

Speaker 2 (08:47):
You want to get one of those thermometer guns. You
want to get one of those thermometer guns. You can
just say, hey, forty four degrees not hot enough.

Speaker 3 (08:55):
Well, I haven't been denied you, regardless of what size
chips are. A kid, I always can't. I'll go back around.
I don't care how long the liners. I'll even stand
there before I leave the windows.

Speaker 2 (09:09):
Guys like Bob that keep this tuch country strong. Hope
they're not insimulating workers. But thank you, Bob. Keep it going.
Sixteen past eight.

Speaker 5 (09:17):
Woo.

Speaker 2 (09:20):
You'll have texts and I'll get to those. I don't
know if they are obligad to give you any more.
It goes well with our seagull discussion, doesn't it. The
chips m Marcus Penny pinches are a pain. Remoo takeaways

(09:41):
serve up two handful of chips, one piece fish of
fish caake for ten dollars fifty just finished over em.
Where do you reckon Remoo takeaways are? Would that be
suburb called Remoo? I know it's a tree. I'm thinking Nelson.
Where do you think it might be? People don't tell
me that, Dan, don't google it New Lynn, because there

(10:05):
is a suburban Youlin, everything's named after us. Every tree
is named after every street named after a tree. That's right.
You've got Nicomro, Coromico and Queen Mary av It's not
named after a tree, Ellen, it's Marcus.

Speaker 6 (10:24):
Welcome, good a Marcus. I hope you have a great
evening so far. I want to pick up on something
you said, perhaps I think inadvertently, maybe in a mistake
of a bit of a tongue slip. The club, Yeah,
something you know, nick aside, not a bad one. Yeah.

(10:48):
The question of McDonald's and the and the inference of
the money from McDonald's going overseas as I understand it,
and I do this not as someone involved in McDonald's,
but a friend of mine for me years ran the
McDonald owned the McDonald's and live in He owned the

(11:13):
the franchise.

Speaker 2 (11:18):
It's a multinational, so there will be franchise fees that
go to the boss and stuff.

Speaker 6 (11:22):
Absolutely, that's a fee. It's only, as I understand it,
a relatively small amount them. Where they get a lot
of judge coming to them is from the training they do,
and they do do a lot of on the ground
in the team development work. I have friends that are
working there at the moment, at the at the local

(11:48):
these and yeah, I just feel that we've got to
be very quick to acknowledge it's the local people doing
local business, just as your local chippy down the corner
is doing.

Speaker 2 (12:01):
I don't know that, I don't know that's quite the case.
I mean, there are a giant, multi giant multition with
a huge marketing behind them, and suddenly Hee was jumping
on this chipy in munga fire because you're not giving
away enough chips. Hearing mine, it's a Friday, it's a
sort of a it's yeah, but you know, I think

(12:21):
probably ten percent of the probably the revenue would go
overseas from a McDonald's.

Speaker 6 (12:27):
I think that's a fair enough statement. Yeah, that's fair enough,
and I'm not sure of the exact amount, but I
could always double check that and come back sometime with
the correct information for you if that would be any
interest to you.

Speaker 2 (12:42):
Well, I'm sure that information is available online that people
will probably probably, but I think people understood the gist
of what I was saying. We're not putting too fine
a point on it.

Speaker 6 (12:53):
Yeah, yeah, yeah, I'm right with you, and it's a
done good topic. The question that I've actually heard this
discuss elsewhere, and they talked about the whether you get
a big scoop for a small scoop of chips, and
the comment came back, as I've heard it in the past,

(13:15):
that it's the value of the chips are in the
weight of the product that is supplied.

Speaker 2 (13:22):
As opposed to how else could it there be any
value of it apart from weight.

Speaker 6 (13:27):
Well, that's exactly it. I mean, the the you know,
the thought of counting the chips for instances just a
bit strange, But the actual value of the product is
what they what the chip is are probably recovering, I
would expect anyway, that's not for a fir.

Speaker 2 (13:47):
I also think probably the people that far too many
chips in a small amount is probably a good thing.

Speaker 6 (13:53):
Yeah, I think you're right there too.

Speaker 2 (13:54):
It makes it makes it makes for a more pleasant
meal experience if you're not loaded up with endless chips.
That would be not my take on it.

Speaker 6 (14:01):
Absolutely I can understand that, and I think I agree
with it, you know, but mind you, I ending my
chips nothing.

Speaker 2 (14:07):
Like them I see for me. I think Marcus the
Arbress told me that my cabbage tree had huge amounts
of flowers as be a good summer. Have you an opinion?
A lot of my cabbage trees have died out, actually,
so I'm not quite sure about that. But they often
say that, they say about the flex and the cabbage tree.
But I don't quite know why that would be a thing,
that the cabbage tree would be the poor tent of

(14:29):
a good summer. I think what a lot of those
things are is that people are just so desperate for
a good summer that they look at signs everywhere. Marcus
the Arbress told me that my cabbage tree had huge
amounts of flowers as beaches a good summer. Have you
an opinion? A lot of my cabbage trees have died out, actually,
so I'm not quite sure about that. But they often
say that, they say about the flex and the cabbage tree,

(14:51):
But I don't quite know why that would be a thing,
that the cabbage tree would be the poor tent of
a good summer. I think what a lot of those
things are is that people are just so desperate for
a good summer that they look at signs everywhere. Get
in touch, you on to be a part of it
eight hundred eighty Teddy and nineteen ninety six. If you
have got breaking news where you are, well, there's information

(15:13):
that would be of into people, feel free to bring
that through. But I'm right about the community Facebook page.
I think you probably find that because I tell you
what they reckon with fish and chip shops. Within two
years you've done in dusted becomes extremely hard work, and
I'm sure the local chippies don't spend a lot of

(15:35):
time on advertising or anything out there. But if you
can monitor and run your social media page, I'd say
you've got a much better chance of keeping the community
on side. That's my sage advice for you. It just
cricket into your all out for one fifty after winning
the toss and choosing to beat Australia's first innings underway. Now,
I'll tell you the other discussion that I was trying

(15:55):
to get going last night, but then we got going
on speeding after the situation smails Road, I was appining
and wanting your speculation with all those toasted sandwich makers
and everyone brought probably fifty years ago, forty years ago,
the ones you're pluggin right, You plug them in and

(16:17):
they can be quite successful. However, they tend to be
slightly edgy and they seal everything off, so you end
up with quite a crusty thing. But I just done.
I've sort of been trying those out with the kids
in the last week and I've had quite a success
with them. However, what I have noticed, right, and I

(16:38):
was trying to get myself going with this, and this
is the key to make a good toasted sandwich at home.
A lot of the bread you buy these days is sunken.
So you go get yourself self a loaf of bread
and you put on the sandwich maker. But rather than

(17:01):
being a rounded square shape. It's more like an M
shape with the bottom to it. I know this sound
as I say this. I know if you're going to
struggle understand what I'm meaning. I don't know what's happened
to the loaves. They're just all kind of sunk and
as they come up the oven too quick, and I'm
not quite sure the solution there anyway, So it feels

(17:21):
like you've got to get the loaf of bread, then
you've got to kind of resurrect it to get the
slices of bread square enough to fit into the toasted
sandwich machine as a hell of a struggle. The other
thing about the toasted sandwich machine that I've been finding
as a struggle is that it cooks because you're assembling

(17:43):
the toasted sandwich right, and you're putting your bit of
bread down on the bottom one as you go, and
then halfway through the bottom is more cooked than the top.
And then I find you need to actually remove them
and flip them halfway through. And I guess kind of
the round about why I'm going to saying this is

(18:04):
am I doing it right? Or any one else got
some sort of sudden hack to make the homemade toasted
sandwich make is in those kind of test floonng coated
wonders any better? I think the anglers. You butter the
outside of the bread and you wait till they're cut
right through because it will slice the bread into was
The last thing you want to do is actually get

(18:26):
out to Worly and have it just a cheesy mess.
So if you've got some wisdom about that, that would
be a huge amount of interest to me. So get
in touch, feel free eight one hundred and eighty Taddy
And it seems that it's to be a food related hour,
so we'll just chuck it all. Let you the size
are the chips? Who counts them? Market two pies? How
long since they've been off the boil? Because much online

(18:47):
comments have said they have been. And the key to
a homemade a good homemade toasted sandwich, which I believe.
I believe the key is probably the bread. And a
lot of the bridge you get these days isn't fit
for purpose because it's it's not square enough. It might
sound that might sound that. I don't know if that

(19:13):
resonates with you, but certainly resonated me. For the last
weeks I've been making toasted sandwiches, and it's got me
quite kind of perplexed. I might need to change my
brand of bread. That might be what it is. I'm
very much pineapple cheese ham. That's what the kids seem
to like. One likes the pineapple, one doesn't. That's the

(19:35):
way I roll. Anyway, get in touch if you on
to eight hundred and eighty to nine nine texts, here'll twelve.
My name is Marcus. Welcome, feel free to come through.
Who so, don't push two buttons again, Steve Marcus welcome.

Speaker 4 (19:52):
I'm just listening to about the toasted sandwiches.

Speaker 2 (19:55):
Yep.

Speaker 4 (19:56):
I'm been working on it for about thirty years. I
reckon the way we do them. I know exactly what
you're talking about about the n bread and the.

Speaker 7 (20:07):
Our secret.

Speaker 4 (20:08):
You've got to buy a tip top Odalis super fixt bread, okay,
and you'll and you'll find it square and it's a
beautiful soft bread.

Speaker 3 (20:19):
And what you do is you.

Speaker 4 (20:22):
Put you put your piece of bread down, put all
your something in the top, put the next one on
butter that one, flip it over and then but the top.

Speaker 5 (20:29):
Of the other one.

Speaker 2 (20:32):
Okay, you've got delicious bread. You put the side you're
super thick. You put the bread side down the toast
of sandwich machine, buttered, buttered on the down side.

Speaker 4 (20:44):
No, no, no, prepare it before you put it in the.

Speaker 2 (20:48):
Understand, put your put your bread.

Speaker 4 (20:50):
Down, put your cheese and other things on top. And
when you put the lid on, but of that top
side right yep. And when you when you put on
the machine, flip it over so the butter's on the
bottom and you butter the top side of the what.

Speaker 5 (21:03):
Was the bottom?

Speaker 2 (21:05):
Oh, I see, So you've got it all assembled before
it goes on yep, and then you're getting even cooking time.

Speaker 3 (21:12):
Yeah.

Speaker 4 (21:12):
An odalish of bread is the best.

Speaker 8 (21:15):
It's so soft and you.

Speaker 4 (21:17):
Don't getend up with those really hard crusts around the
outside as well, and what I have with.

Speaker 2 (21:23):
A toasted sandwich maker. And it's been years since, I
mean this is after forty years, fifty years. It's back out,
it seems. Once the sandwich is divided, then it's cooked.
Is that kind of your go to? Once is a
clean cleft between the two bits, that's the indication.

Speaker 4 (21:37):
Right, absolutely, because then the crust sort of seal just
to hold the filling enough.

Speaker 2 (21:43):
And that even worked with O delicious? Does it? That
whole thing being cleaves halfway? Okay for a good Okay?
What's your filling of choice, Steve.

Speaker 4 (21:52):
Well, we're pretty tradish with the cream corn. Oh wow,
the can of cream? What is cream corn?

Speaker 5 (22:02):
Is beautiful?

Speaker 2 (22:04):
Wow?

Speaker 4 (22:06):
If if it has mints the night before, we'll put
mints and you have it on the weekends if you're
outside doing something, pot mints. And even the spaginion that
if you have bolonnaise on Friday night, mate, put the
bolonaise until your toasted sandwiches on the tailor of that
unbelieveel with a little bit of cheese.

Speaker 2 (22:24):
Oh my god, it's good advice, Steve. I have told
the kids if they end up in prison or a
student hostel, they'll live on the toasted I don't know
if that's true. I don't know if you can have
a toasted sandwich Meeker in your prison.

Speaker 5 (22:33):
Sell.

Speaker 2 (22:33):
But when I was indicating to them you can cook
most stuff in it, well, I'm going to make the records.
He cook most of the stuff in a cell on
an eye And would that be right? I'm quite sure
about some of these stories. Toasted sandwiches, the commandment, the
toasted sandwich, commandments as guess what we're on to tonight. Chris,
it's Marcus. Welcome, good evening everybody.

Speaker 5 (22:52):
It's been a while since I last spoke to you. Yes,
remember me, it's it's who are anyway?

Speaker 9 (23:00):
Hang on?

Speaker 2 (23:01):
Hang on, just.

Speaker 10 (23:04):
Peter Nola.

Speaker 2 (23:05):
Yeah, your s Marwhen you came to New Zealand and
you worked in a gin cutting factory. You're very good
cutter material, isn't it. You're a very good material cutter
and cutter. And then you're something about the bottom of
Queen Street, along Queen.

Speaker 5 (23:20):
Street, Long strong Key Street and then up Emily Place.

Speaker 2 (23:25):
Yeah, one of the great cutters.

Speaker 5 (23:27):
You would have been here in Auckland by when you
were quite young and young.

Speaker 2 (23:32):
I'm still young.

Speaker 5 (23:34):
Oh yeah, it's only a number of cheap So I
was just listening to you.

Speaker 2 (23:45):
You live up north, to remember my memories been the
night think of it sometimes? Okay?

Speaker 5 (23:54):
Yeah, the weather he is. I have a lot better
than the miserable stuff you're living in the sound, so
I'll hope you out here. I've been thought of teaching
myself how to bake on YouTube, and you're talking about
your sandwiches. The crumb that some bread is a dense

(24:17):
what they call dense crumb, and others have a lot
of air in it. So that's the difference between the two.
But I suggested to your the old man, try vogels.

Speaker 2 (24:32):
Yeah, but the trouble, I mean, there's always a vogel
life there. The trouble with the vogels I reckon for
the toasted sandwich maker. It's got so many holes and
the cheese would go straight through that, wouldn't they.

Speaker 5 (24:43):
No, it's a very dense, yeah, but.

Speaker 2 (24:45):
It's also it's also it's also got holds. Has it
not got holes in it? With the melted cheese would
go through? I always thought vogels was a no no
for the toasted sandwich maker.

Speaker 5 (24:57):
Well, I really don't know what the toaster that you have,
but I thought, learning from what I've seen on YouTube,
the crumb is the key to it. Some bakers, some
industrial bakers, have a bread. The crumb is very airy,

(25:18):
it's very you can press it, you know, you know
what I mean?

Speaker 2 (25:23):
Yeah, you can press it, and that's probably I feel
a lot of the loaves that you see at the
supermarket now they've been stocked, stacked on top of each other,
and they've been crushed or something. Something's happened to them.

Speaker 5 (25:33):
Yeah, because there's a lot of air in the actual dough.
So when they bake it, if you put it on
the bench and you press it with your palm, it's
almost like a cardboard. That's how cheap the bread is
that some of them do bake.

Speaker 2 (25:52):
Yeah, and I imagine that's sort of what of the
loaves are now. It's really kind of a cheaper quality.

Speaker 5 (25:57):
What do you what are you learning?

Speaker 2 (25:58):
What are you learning to cook? On YouTube?

Speaker 7 (26:02):
Uh?

Speaker 5 (26:02):
How you had nothing to do when we had covid. Yell.
I was looking at YouTube and a lot of bakers
put the channels to teach you how to bake. Sure
they are professional bikers.

Speaker 11 (26:18):
Yep.

Speaker 5 (26:19):
Yeah. So I've learned and I made a lot of mistakes,
and today like it's funnily enough, I'll just baked some
bread rolls better than the stuff that you buy in
the shops. Believe it. I put my life on it. Wow,

(26:41):
it's very pillowy. If you press it, that's the key
to a good bread roll.

Speaker 2 (26:49):
And that's where the that's where the that's with the
dry yeast.

Speaker 5 (26:54):
Yeah, guy, East, not the baker's East.

Speaker 2 (26:57):
Not the baker Okay, is there is any Is there
any particular biker? You learned that off.

Speaker 5 (27:05):
A lot of them? Okay, you learn from all different ones,
and sooner or later you'll come to get your own well,
okay for a lot of mistakes.

Speaker 2 (27:19):
Too nice to hear from you, Chris. I appreciate your
calling again Australia fourteen for one. Tell me if you're interested,
get in touch. Marcus till twelve, Scott and evening.

Speaker 12 (27:29):
Welcome high Scott, Hey marketers say you mate?

Speaker 2 (27:32):
Good Scott? There you going all right?

Speaker 12 (27:34):
Ye're not two days a time from milk and the
old towns?

Speaker 6 (27:37):
Mate?

Speaker 2 (27:38):
What are we doing with milking you once a day
or twice a day?

Speaker 12 (27:41):
We're twice a day, mate. I wish we were once today.
I hope the bosses have lost and I love one today,
But no, we're twice a day. It's more o fashioned.
Apparently you're not in the South.

Speaker 2 (27:52):
You're not the South Island?

Speaker 10 (27:52):
Are you?

Speaker 12 (27:54):
And channery?

Speaker 10 (27:54):
Mate?

Speaker 2 (27:55):
Just it's not win though, was it? Because South's been?
I wonder about the dairy farmers in South because it's
rained for three months and I wonder how they're coping.
But anyway, you're clearly not here going.

Speaker 12 (28:04):
I thought it would be quite depressing. We probably we
probably fight the heat more. I'm actually calling about toasting market. Yeah,
I got home.

Speaker 4 (28:14):
I turned in.

Speaker 12 (28:15):
I can tell you in the previous life, we got
one of those young fellows working for us in a
yard at im and I'd always put butter on them
and Marge and you know how it always sticks to
the glad rap Yes, yeah, I reckon. I like this
is like Man on the Moon stuff. This young fellow
came in and he put mayonnaise on them. Mayonnaise you

(28:39):
get the golden brown toasty that you'd see in any photo.
If you're trying to sell a toasty a golden brown texture.
The mayonnaise works better than butter or march. It's amazing.

Speaker 2 (28:51):
You have never looked back on the outside of it.

Speaker 12 (28:55):
On the outside. So you do your sandwich, whatever you light,
your ham, and your cheese or pineapple, whatever you coat
the outside of mayonnaise, don't use the butter and Marge.
I swear everyone in New Zealand who's listening, who looks
a toast, he just tried it once. You'll never You'll
never use bloody butter or margarine again. It goes Golden

(29:17):
Brown Market.

Speaker 2 (29:18):
Have you honored this guy enough in your circle of friends?
Has this guy got the spect he descuse?

Speaker 12 (29:24):
He was quite intelligent. So I ever, was he left
working in the yard back in Timber and he went
to Yuni? And I like, I kept in contact with
him solely because I just I realized he was an
intelligent young fellaw mayonnaise.

Speaker 2 (29:38):
Yeah, so hang on, you said in a former life,
were you working at the timber yard?

Speaker 8 (29:43):
Oh?

Speaker 12 (29:44):
Yeah, before I progressed the milk and towers and really
advanced my career, I worked in a yard at im
down the road and this young fellow came along and
he was off to Yeuni, but he needed some holiday work.
And first day we're doing our toasting and he's like,
I use butter. I used mayonnaise, and I went mayonnaise.

(30:06):
And then his posts came out in their lives.

Speaker 2 (30:12):
Hang on, Scott, credit for you, because normally when the
students there after Unie, he's sort of persona and on
grad ah Yould University challenge. Well, you know, but you
you could see his skill and actually gravitated towards it.
You were right there for him, Scott, Are you going, Scott?

(30:35):
When I lost Scott. That was a shame. I wasn't
joying Scho. He's still there, Scott. I was enjoying Scott greatly, Scott.
Can you see if we can get him back there?
Then to get you back there, Scott, because I want
to know some more about mister university challenge than what
he was studying. But he might have disappeared.

Speaker 11 (30:55):
Has he.

Speaker 2 (30:57):
Gone burger? Brilliant? I never thought of maya. This is
what this is why I thought this topic might be
a good one. Yeah, caught him back if you can,
This is the wisdom we need. Let's tell us break,
we'll come back. Twelve away from nine has too interruptly, Scott.
But I think you said you kept in touch with him,
because so the first day and he's got the he's
got the mayonnaise out. Is that where where we are?

Speaker 12 (31:18):
Yeah, he gets mayonnaise And sorry, Marcus, I'm leaning out
my window of the catching because it doesn't matter if
I'm the start with a votaphone, we just get no reception.
So I'm leaning out past my seat. But yeah, so
as his name is James, and yeah, we keet to
touch because I just I saw something going to mark
us because you don't always rate these young guys. But

(31:40):
as soon as he has toasts came out, I went,
this is the guy you need to know.

Speaker 2 (31:44):
I'd be calling it the James technique or something. You
should be referring it to that.

Speaker 12 (31:49):
He just said mayonnaise. He said, like it was almost like, oh, like,
I'm forty eight, Marcus, and he literally he was like, oh,
you're all your old guys. You're all using your butter
in March. It's like just mayonnaise, and it was it.

Speaker 2 (32:03):
It just makes it crispy on a bit of color.

Speaker 12 (32:06):
Yeah, so it doesn't burn, Marcus. It never burns and
it goes golden brown. It's I compare it to you
McDonald's photos and the drives through sorry to quote the
big corporate marketing machine of McDonald's, but the burgers look
fantastic in the photos. It's like that you look at
it and you just go, oh my gosh.

Speaker 8 (32:27):
Wow, you.

Speaker 2 (32:30):
He picked out the itm he had where he comes
in through his mayonnaise and you'll kind of mock him
until the sandwich comes out.

Speaker 12 (32:36):
Oh like, you know, you're kind of like, young guy,
you kind of you know, you're a bit short with
them at the start. Yeah, he's got he's got nice fingers,
nice cuticles. Obviously he hasn't done any hard work. And
then suddenly it's smoker and he makes his toasts and
I'm like, oh my god, you're like Jesus, what do

(32:57):
you study?

Speaker 5 (32:58):
Yeah?

Speaker 12 (32:59):
Sorry, I went off to do a Bachelor of Science
or something was way o am I head mate, Like
I said, I went from the yard and progressed and
cows and I thought I'd sort of landed on the
gold mine. So no, no, no, James and I we
like toastings is our connection.

Speaker 2 (33:15):
Well, I reckon every workplace, if there's a toasted sandwich
machine like that, you've always got a conversation because people
have different theories, won't they.

Speaker 12 (33:22):
Yeah, And I don't even call it mayonnaise now, I
call it toastings and put the James on. Yeah, So
I mean all you call is and there'll be people
out there, and I know that people are going to
make toasts, even maybe yourself, and you're going to try
the mayonnaise and you're going to say, I'm going to
spread a bit because you know, he's a good young fellow.
It's sort of innocent. And I said, I'm spread in

(33:43):
the James, and you know that's what it is. You've
got to spread the James and you'll never look back.

Speaker 2 (33:49):
You'll be up at five in the morning, will you.

Speaker 13 (33:52):
Quarter past four?

Speaker 10 (33:54):
Muk No? I know, I hate it.

Speaker 12 (33:57):
I hate it. But when I get in the shed,
cows are better than people. I listen to a bit
of talkback and people about the workpace balling and all that.

Speaker 14 (34:06):
Cow.

Speaker 12 (34:06):
Yeah, cows they just want to get milk and they
want to get back to their paddock.

Speaker 10 (34:10):
Mate.

Speaker 2 (34:10):
Lovely to hear Scott maybe knight, Henry Marcus, welcome, Hey.

Speaker 13 (34:14):
Marcus here, are you good?

Speaker 2 (34:15):
Thanks?

Speaker 11 (34:15):
Henry?

Speaker 5 (34:17):
Hey?

Speaker 13 (34:18):
Have you those paper bag bags that you put your
toasty and then you just put them in the toaster
and they just caught bite toasted?

Speaker 2 (34:27):
You know, I've been but I've always been a bit
skeptical of those.

Speaker 13 (34:31):
Yeah.

Speaker 12 (34:31):
Yeah, I've always been worry the.

Speaker 2 (34:32):
Plastic's gonna melt. And I'm trying to think what sort
of plastic is it that's not gonna melt?

Speaker 13 (34:37):
Yeah, I don't know what it is. It's kind of like,
you know, well, it's not a paper, well it is
kind of like a paper, but it's a bag. But
you just make your sadwiche. You wanna put your toasty
and you put it in the toaster and you know,
a minute whatever it's cooked. It's just like a toasty
and it doesn't have the like the grease.

Speaker 2 (34:53):
Do you have to put your toasted set? You have
to put your toaster on the side.

Speaker 13 (34:57):
No, no, you know the read and once you got
it in the bag, it fits in the toastal, fits
in the double toastal thing we've got.

Speaker 2 (35:04):
And but there's all the cheese on the the cheese
don melt out the bottom.

Speaker 13 (35:08):
No, it doesn't, it doesn't. It comes out like quite well,
not dry, you know, not dry dry, but it comes
out dry. And if we've got a breath all toasty
machine and that makes lovely toasties. But if you put
it in this bag and put it in the toaster upright,
it comes out, you know, just like you're toasty, but
it's it's just without all the kind of grease and
that what are.

Speaker 2 (35:30):
The bags called again, Henry, because people be listening to.

Speaker 13 (35:32):
This, Oh not you. My sister got the most team
and she's eat Me's under down and yeah, I love it.

Speaker 2 (35:39):
Every show in the first hour team will be someone
will mentioned TV for some reason.

Speaker 13 (35:44):
Ah, yeah, no, they come almu so you just have
a look out. Make Steve and I are mate.

Speaker 2 (35:50):
Okay, nice to hear from you, Henry. By the way,
I'll tell you what we're our family is getting a
I think we're getting a new toaster. I've got about
a toaster for three years. I think we're getting a
new toaster this Christmas. And yet we're going top of
the range. Not quite sure where we're going to get it,
but we've had it. We've had a guts full of
that stupid Russell Hobbs nonsense. So watch the space. I'll

(36:12):
post a photo if you like when we get it. Marcus,
all the new toasted sandwiche makers squash the savwich into
triangles and that squashes the ingredients, making annoying to make
a really good sanvwiche. Yeah that's right. But we kind
of also like that as well. I think that's all
the old ones used to do it that way as well.
That's just the way it happens. I quite like that.

(36:32):
I quite like that squeezing process. Yeah, I like the
way it's quite self contained and portioned.

Speaker 5 (36:38):
Off.

Speaker 2 (36:39):
Greetings and welcome on him. As Marcus with it till
twelve tonight. We've gone beyond chips and pies. It's the
key to those toasted sandwich machines, the ones that will
slice the bread into triangles, and how good they are. Mayonnaise,
I mean, that's life changing. I've never tried it. I

(37:00):
still don't feel quite. I mean, it took me a
long time to put butter on the outside of a
toasted savage. Put mayonnaise on the outside would really be
me going against what I see true in this world.
So I'm kind of slightly triggered by this, but I
will do it and other toasted sandwich hacks, and I'm

(37:24):
taking a lead for this from the dairy farming community
because they seem to know what's going on where it's
I mean, if you get up at four thirty, you
know snacks, don't you, and interesting fillings. Although the other
guy was putting everything and it wasn't any sound a
bit rough, I said, like love, can you put anything

(37:45):
between breard? Can't su it seems here toll Midnight be
a part of it. My name is Marcus. Welcome. I'll
get to the text and all that kind of carry
on in moments. In moments I've got I've got a
probably two hundred different windows open. At the moment, it's

(38:06):
not going well. That's why I can't get the text
that quickly. Here's what people are saying, Marcus, has anyone
bought up this day nineteen sixty three? JFKs As stated No,
just you, but thank you. I didn't see that in
the notes, Marcus. Toasted sandwich bags are reusable, probably silicone.

(38:39):
Very interested. Please keep it up. Go in'd you pre
make first, but butter both pieces first, Put the buttered
sides together. Build on that turn, put the top slice
on the make with the fillings and the other slice

(39:00):
on top. Don't understand that Scotti Vogel slice is too
small for toasted savwich makers. I agree, Marcus. I think
the best toasted sandwiches have done in the aluminum Jiffy
iron on the convenient Guess craft cooker. Just takes the
small aerosol Guess canisters. Hey, you need to make your

(39:25):
sandwich on the chopping board. Butter to out of slices first,
and then put the whole thing in the This guy's
kind of nightmare with the text. It's done the same
text four times, super soft tip top, thin slice so
it's not too bretty. I think that's the one I used.
Andrew yhe beat chees met James mayonnaise instead of butter,

(39:49):
crisps up beautifully. Marcus, your correct bread is dreadful these
days compared to what we had in the past years.
Our dad worked in Davis Bakery and Dana Rk and
made wonderful bread. Knoll Marcus whe all super marxists. Not

(40:11):
having the bakery aisles at the beginning, my m bread
turns into eyebread by the time I get to the checkout, Marcus,
pre assembly is the key. Have them ready to go
on the toasty in one go, pre buttered. None of
this buttering when it's in the machine. I wouldn't butter

(40:33):
when it's the machine. Pineapple and cheese, perfect food combo.
I had cheese and ham toasted recently with Beetrix, Jutney
game change and delicious.

Speaker 5 (40:44):
Well.

Speaker 2 (40:44):
I had one with banana and fijoa and fig jam
that someone had sent me, also delicious. I like this
bit of advice toasted sandwiches. The filling is best when less,
no mess, and tasty. For goodness sake, what will they

(41:07):
think of next? Eight hundred eighty nine to text Marcus
till twelve, Marty, it's Marcus. Welcome your home, Marcus, heavy Friday,
to you piggy pardon happy Friday. Oh thank you, that's kind.
And to you beck at you.

Speaker 10 (41:29):
Yeah TOAs of sandwich, my favorite at the moment is
sort of left over uh, leftover fish, left over tin fish,
but sweet chili tin fish.

Speaker 8 (41:44):
And then just some eat them.

Speaker 10 (41:46):
Cheese and some crusty bits of bread. I'm a big
believer and using up your creppy bits of bread to
the left behind, and the kids won't eat and then
if you chuck them in the pass there was making
cheese chuli fish. Pretty nice.

Speaker 2 (42:02):
Who taught this generation of kids not to eat crusts?

Speaker 15 (42:05):
Ah?

Speaker 10 (42:06):
I don't know.

Speaker 2 (42:07):
Well, they've been given some they've been given some bad information.

Speaker 10 (42:11):
Yeah, I could eat ever reason, but I've heard just
the craft and the like the last but stand in
the life and yeah, so that's why I quite like.

Speaker 2 (42:22):
So are we talking in the dairy sheet with you?

Speaker 10 (42:24):
Is this is?

Speaker 3 (42:24):
This?

Speaker 16 (42:25):
Is?

Speaker 8 (42:25):
This is?

Speaker 10 (42:26):
This is this at home at home on the George foreman, George,
So we have quite an industrial make a set up
because we've got to do four at once at least,
So we're going on the brinks that crawl.

Speaker 2 (42:41):
So if you've got if you've got four George Foreman's
or just one for eight.

Speaker 10 (42:44):
Kids, just one to make four at once. Yeah. Yeah,
and and like so tonight fin night it runs out
of touch, it runs having dinner at different times. So
everyone just sort of gets whatever they can and put
some sandwich maker's. They go to, you're not going to
be in the house down, You're not going to run.

(43:06):
That's going to get burnt.

Speaker 2 (43:08):
They must they must be pretty big turns of fish
for eight kids.

Speaker 10 (43:14):
No, we're just using the pot the dollars for the
tiniest ones. Didn't get someone to get late like dollars
or whatever it pack and say you will. So just
the smallest turns and then one turn make two or
three sandwiches. But the mantons and the pull off lips,
and that's what we're using.

Speaker 2 (43:34):
Yeah, and the kids have what the kids have were
telling me to open their own tin.

Speaker 10 (43:38):
Yes, yeah, and it's usually like a half one half
one left on the bench or tuck back in the fridge.

Speaker 2 (43:46):
And that's what you have.

Speaker 5 (43:47):
That's what I have.

Speaker 10 (43:48):
Yeah, clean up, yeah, clean, Have you.

Speaker 2 (43:52):
Given special combinations, different names.

Speaker 8 (43:56):
No, not really.

Speaker 10 (43:57):
People just make their own, so we're pretty minimalists. Were
quite like just mamite and cheese, or because it's like
cheese and cheese and onions.

Speaker 2 (44:11):
Yeah, your mama and cheese, tomato and cheese. You only
want two things to get more than that. You're taking
the mickey, but aren't you?

Speaker 10 (44:17):
When I was going up, I went through the stage
when old mom had the brand bread makers from Farmers.
She went through five in a row. She kept taking
the back.

Speaker 2 (44:28):
What are you doing, by the way, Mary, because it's
you're coming in and out. But that's all right. I'm
not complaining.

Speaker 10 (44:33):
I'm walking around, walking around the farm, making sure we've
got guests for the weekend and it's very cold, you know.
I'm just making for the heaters are on in the
out buildings with guests.

Speaker 6 (44:46):
Being it.

Speaker 12 (44:48):
No, it's friends for teenagers.

Speaker 10 (44:50):
I'd like to get into. That's my next step. Really yeah,
just well, you've got Hobert and the Red Barn Mystery Creek.

Speaker 2 (45:04):
It doesn't sound that exciting. What's the red Barn?

Speaker 10 (45:10):
The Red Barn is the place to get married in
the micas. That's a red one hundred and twenty old
red Barn. We've got one, and the neighbor's got one,
and there's this family. Can get that personal here, but
there's a ten Marsh family. They converted the Red Barn
into like a party of Indians. And then the O'slian family,

(45:31):
Lance and Sullivan bought that farm and he's turned it
into the best wedding venue in New Zealand called the
Red Barn. Wow. Always posh. Rich people on their second
marriage or their trophy wives come and get married at
the Red Barn.

Speaker 2 (45:44):
But you said you have a red Barn, so you're
not co opted to this as well, are you?

Speaker 10 (45:48):
No our Red Barn, I'm just walking into it now.
There's still a sort of workshop with a man cave
at the top. We haven't gone. We're still pretty underground
with our Red Barn.

Speaker 5 (45:58):
But it's beautiful, looks good.

Speaker 2 (46:01):
The Red Barn done it.

Speaker 10 (46:02):
Oh yes, so the Red Barn. We're going back now
in time. So there was about six Red barns on
the matter Firs of States Barn on the first time
that put all the land off the maories, what about
forty thousand acres around made matters and he made six
of these red barns and it's two left, one outside

(46:23):
of the valley and one of those other thans and
all the rest down.

Speaker 2 (46:28):
What if people want to hang one on at the
wedding at the Red Barn, how will they get home
to your airbnb? It's that's not conducive to sober driving.

Speaker 8 (46:36):
Is it?

Speaker 10 (46:36):
I have to have I have to have someone dropping
them off or have a sober driver. Yeah, that's pretty usual.

Speaker 2 (46:45):
You can do You can do that. Oh, I'll tell
you what if you find yourself drink to must, just
give me a call. I'll come and pick you up
baby before milking? Would you be saying that?

Speaker 10 (46:53):
What I do is I'm working with whatever kids working
there on the night and just take them all home
at once.

Speaker 2 (46:58):
And your kids work at the Red Barn.

Speaker 10 (47:01):
It's a good learner for them. A couple of kids, brilliant.

Speaker 2 (47:06):
They seem like a good big stuff there. I'm seeing
the chef, I'm saying, all of them there Bridge, she's involved,
the daughters involved, all of them are there out the marketing.

Speaker 10 (47:16):
Yeah, the shifts at grum people, that's pretty normal.

Speaker 2 (47:18):
Looks grumpy. You want a grumpy chef?

Speaker 10 (47:20):
Oh yeah, you want a grumpy foreign shift?

Speaker 2 (47:25):
Nervous, So will you turn your shed into an airbnb?
We do something else with that.

Speaker 10 (47:30):
I'll turn my shid and my still my shd. But
upstairs I've got a bit of a man cave with
all the historic things on the farm, like some looking
at some saws.

Speaker 2 (47:39):
Like you know, put the old saws on the saw
on the wall, that sort of stuff.

Speaker 10 (47:44):
Yeah, with you, you put your son underneath and the
deck goes on top of it. Slicyeah, I've got an
old Pioneers hero system from the nineties with a suber
so I've got a bit of a good down system.
And the tall table from twenteen nineties from the youth
group to start pool table.

Speaker 2 (48:03):
Doesn't really sound like an airbnb. Sounds more like sort
of a share his quarters or something. But yes, we'll
work on it, mate. Nice to talk. Oh the Golden
rule of toasted sandwiches. What I like about this one?
Someone said textas says a lazy man toasting too many
frozen pizza's face to face in the toasted job done? Cheers, Rick,

(48:27):
Can evercado be a toasted companion or other? Limited to
guacamole and sushi? It's a very good question. What about
a sushi toasted sandwich, but a rice but a wassa
you do anything now? No rules? Mince and cheese, Marcus.
There is a Lincoln Continental convertible in Willington with a

(48:48):
plate RP JFK Marcus. My microwave toasted sandwich made with
a game change of perfect and quick every time. I
think we did quite good work promoting those. Once upon
a time did we give some away? It was a
micro munchie? What colors your micro munchie? That's right? Were
they guessing the color? Was I guessing the color? It

(49:12):
was the first to last place in the raby was
our sweep o And the question was what colors your
micro munchie? Marcus, welcome pet up butter, smoked bacon and
banana toasted sandwich sensational and Sally doesn't use butter anymore.
The ten moments of toasted sandwich making, that's what we're

(49:34):
about tonight, and long may that continue. If you've got
something to say, then now's the time to say it.
Do get in touch. I'm so slightly depressed by Marty's
airbnb upstairs. If he's going to go for that upmarket,
that's going to have to be more than a pull

(49:54):
table on a two men sore on the war, isn't it.
I'm sure he'll get there. Keep those texts coming. I'll
get to the emails before too long. Love an email. Yep.
By the way, the seagulls aren't back on the k.
Will be pleased to know that no police chases tonight.

(50:15):
Normally is a police chase on a Friday, Tanaquay Marcus.
I wrote down jewel It toaster on my wishless of
a million things that people have mentioned that interests me.
The last time I heard you haveing discussion on toaster,
it seems jewel It was highly recommended. Now I just
need to justify spending that much money on a toaster.

Speaker 8 (50:32):
Ha ha.

Speaker 2 (50:35):
I saw some dash toasters with glass windows on the
side this afternoon, which may have boosted the jewelt off
the top of my toaster wishless, though, marioor and a
deb I don't know where you know. I can't work
out where to buy the jewel At toaster because I
know now that H and Jays is gone, that's closed down,
so I'm not quite sure where they're available, which concerns

(50:55):
me because I have my heart set on them. The
jewel It toaster, because that can solve all Christmas presents
in just one go, which is a classic me. But
what about the toaster? What about the toaster? Chris, it's Marcus. Welcome,
good evening, Good evening, Marcus. How are you good, Chris?
Really good?

Speaker 7 (51:16):
Oh fantastic, fantastic Marcus. So my question to you is
do you know the difference between the toasty and a Jeffel.

Speaker 15 (51:25):
Look, I.

Speaker 2 (51:27):
Suspect you're going to tell me, but I'm going to
try and answer what my understanding is.

Speaker 11 (51:31):
Okay, yep, yep.

Speaker 2 (51:34):
I know that once upon a time we heard those
irons should put in a fire to make sandwiches, right, yes, yes,
And I believe it the North Island thing of what's it?
I believe they were called a quick sea, which is
a terrible sounding name, and it would I've always hated,
for all sorts of reason, a quick sea. I mean,
it sounds wrong at all sorts of levels. And I

(51:55):
believe the Australians call a quickxia a Jeffel. Have I
got that kind of right?

Speaker 12 (52:01):
I think so?

Speaker 7 (52:02):
Yeah? So more I kind of refer it to us
when you when you toast something and it's crimped around
the edges, and it keeps everything inside it swilled rather
than the open edge. That makes sense, And that's what
we call it.

Speaker 2 (52:15):
That's what we call a quick say, and they call
it jefful Is that right?

Speaker 8 (52:18):
Yeah?

Speaker 12 (52:18):
I think so?

Speaker 13 (52:19):
Yeah.

Speaker 7 (52:20):
So for me, I love a Jaffel when it comes
to toasties, and the reason being everything's kept inside. You
got a nice crispy edge. But what I've done in
the past on our Jeffel machine is I've done a
leftover nan bread. You put on the left over buttered
chicken or your curry, and then fold it over and
then crimp it and toast it, and you get a

(52:40):
really crispy nan bread and then you get a really
hot curry in the middle, and it just makes a
delicious little left over, but in a different capacity. And
I just love a leftover toasty like that.

Speaker 15 (52:53):
What do you call it?

Speaker 7 (52:56):
I have no idea, but it's bloody good, I'll tell
you that. Yeah.

Speaker 2 (53:01):
And why are you having leftover nane?

Speaker 12 (53:04):
Why might well?

Speaker 7 (53:05):
I Sometimes you a one extra and you say, oh yeah,
I could fit that in, and then you end up
just getting a bit full. You've drunk another bear or
an extra mango lassie, and you've got leftovers. So no,
I enjoy I enjoy doing something a little bit different
with the Jeff well, being a little bit more creative
because traditionally with a toasty, you know if you put
something like an egg or something and it sometimes it

(53:26):
all spews out the side. But with a Jeff where
you can put ham eggs, yeah, I think if.

Speaker 2 (53:33):
You're putting an egg in a Jeff all right, but
you are doing obviously, yes, I think you get a
spoon out and then you just push a bit of
an indent into the area for where the egg's gonna go.
So it's not but the yolk's gonna choose one side
or the other, isn't it?

Speaker 7 (53:50):
And hands down absolutely yeah, So you know, jaffle's for me.
It gives you a little bit more opportunity experiment with
those flavor flavor bombs. And I love it. But I
don't think, I don't think.

Speaker 2 (54:01):
I don't think we called it a jeffle in New Zealand.

Speaker 7 (54:04):
No, I've always known them as a jeff l. But
you know, you're right, it could be more of a quicksie.
I've not heard that term. I'm from the North Island,
so hey, nothing against me, but yeah, I just go.

Speaker 4 (54:14):
I like the crypt No, I think I think.

Speaker 2 (54:16):
I think jeff was a North Island I think Quicksie
was a North Island experience. I thought Jeffer was a
South Island experience. So and I even know what a
Jeffre was.

Speaker 7 (54:29):
Hey, look, go with the crimped. It's crispy. It makes
a little bit different.

Speaker 2 (54:34):
Chris, don't ring up here and make out even all
the all night. All we've talked about is the crypts.
That's what the whole discussion has been about, those machines.
So we are we are, we are crypt people, So
we're on your side.

Speaker 8 (54:46):
I love it.

Speaker 7 (54:47):
Yeah, man, love the crimp.

Speaker 2 (54:50):
What's your feeling if you're not doing nan, what are
you doing?

Speaker 8 (54:55):
Uh?

Speaker 7 (54:57):
Something about just good old plain white breads? Pretty good?

Speaker 2 (55:00):
What's your feeling?

Speaker 12 (55:01):
I don't mind, but feelings I love.

Speaker 7 (55:05):
I like kind of making like a Calzoni version, so
little bit of pizza, sauce, ham cheese, pineapple, soalami, extra cheese,
different cheeses. I like experiment. I've done a list over
steak in the fry of steak and onions and then
putting cheese, so you've got a kind of steak onion
cheese toasty. Those have always been a good one on

(55:26):
a different type of bread. So for Kachier or listen to.

Speaker 2 (55:32):
You all the things you mentioned for Carchier and Kelzoni
and na. I mean you're like you like the world
guides different foods.

Speaker 7 (55:42):
I'm a wizard, mate, wizard.

Speaker 2 (55:44):
Have you travel Have you traveled a lot?

Speaker 14 (55:46):
I have?

Speaker 7 (55:47):
I have traveled extensively, and my background is as a chef,
so around a little bit.

Speaker 2 (55:53):
I see. So it's not it's quite common for you
to be saying things like Calzoni and.

Speaker 7 (55:59):
Well just you know, just that fold over pizza sort
of feel. And that's kind of where the crimped edge
comes from. And you just got to play around food,
foods and experiments, foods and art. You just got to
play around and have fun with it. And I think
that's where, like you was talking earlier, the crimped ditches as.

Speaker 2 (56:18):
A cheapest creep. I've never known a got ring talk
back and say crimp dich is so many times, but
that might be the answer, I think, So, yeah, crimp
is nice to talk, Chris, thanks very much for that.
I did ask Scotty here again, spread the James, drain
all the juice off the pineapple spaghetti. Enough moisture already,

(56:39):
stop soggin us goodness. Marcus Sho can get the jewel
at it Moore's, Wilson's and Wellington. I'm getting one for
myself for Christmas too. Yeah, that's not gonna go well
with a backpacking trip around the country. Marcus in the
eighties and Blende and there was a toasty shop and
they used vogel sliced long ways. I love vogel sliced

(57:02):
long ways. My favorite was cheese, salami, grainy mustard, colsa
and peanut. It's what amazing. Never had anything like it
since Gilly Chi, salami, grainy mustard, colsta and peanuts. Never
thought of peanuts. To me, that's a food crime. Peanuts

(57:24):
and a toasted sandwich. But don't judge it till you've
tried it. I guess it's the mentra. I'm just googling
it to see if that's possibly a thing to be done.
What are you saying? Dan Australia thirty one for four
now with Travis head Bold Australia trail by one hundred
and nineteen runs. All the peanuts say peanut, but no

(57:48):
one says just peanuts. Commandments, the commandments of toasted sandwiches
with the toasted sandwich machines. And it's an imperfect science
because they are quite crimped and crimpy high cam. It's Marcus, welcome.

Speaker 11 (58:05):
Gooday, here's a here's a real ripper rest here for
your for your toasts. It's it's pretty old school because
you don't even use it. No crimped edges, although that's lovely,
of course, but keeps everything in, you know, but it's
it's real. It's not even one of those stasty presses.

(58:26):
You just do it all in a trump pan. Yes,
I forget to order. Someone else makes it better than me.
But it's just egg, onion and tomato and cheese. Got
to be tasty cheese and it just comes out like

(58:47):
cheesy and mayonnaise and garlic garlic seasoning, you know, like
garlic salt, urban salt. And it's pretty simple. It's just
cheesy and salty and garlicy put. I put a little
bit of chili in it, chili flakes, but you can
have sweet chili, but then it's a totally different thing altogether.

(59:08):
It's better to just solf. You have that with a
cup of tea, and it's the best you've put the
I'm hearing.

Speaker 2 (59:14):
I'm hearing a bit of talk tonight about eatam cheese.
You're sticking with tasty. Eating cheese seems to go quite
well people, load of the eat them.

Speaker 11 (59:23):
It's bland. It's nice, but for your uncooked stuff. You
know you're going to cook your news tasty cheese.

Speaker 2 (59:30):
Strong opinions. Oh yeah, I feel bad I've mentioned itam,
Now you shut me down about it.

Speaker 11 (59:35):
Okay, it's nice if you're having a fresh sandwich with
lettuce and whatever. It's it's not, you know, flaky, it's
not overpowering. It's you know, it's a nice check texture
and everything. But this toasty. Honestly, it sounds so simple,
but it's just beautiful, especially if you if your time
it all right. Onion's got to be like shopped into

(59:57):
the little squares, not too small, not like big onion
rings and stuff. You don't it doesn't get caramelized, but
still quite got a good bite to them. So the
little a little crispy. You know, don't overcook your onions.
But I forget the timing of it.

Speaker 5 (01:00:12):
What do you do first?

Speaker 11 (01:00:12):
You check in the eggs if you're.

Speaker 2 (01:00:14):
Really but it just all happens the eggs not a
whole egg.

Speaker 10 (01:00:17):
Is it? Yep?

Speaker 11 (01:00:19):
Yep, I can get two whole eggs. You crack them
into just like you're frying them. And then you you
have the onions on the side in the frying pan,
and then you you put the you don't want your
eggs to be hard in the thing. Your mother's sort
of you know, to melt a bit, I mean not melt,

(01:00:39):
you know.

Speaker 2 (01:00:41):
And you're you're pre browing the bread or you're using
you're using mayonnaise, No, no, I.

Speaker 11 (01:00:47):
Butter the bread and you put that in the frying pan.
You put you fry the bread like that, and then
you have all the ingredients cooking separately, and then you
then you check.

Speaker 5 (01:00:59):
It all in.

Speaker 2 (01:01:01):
You've got a press to push down on with no it.

Speaker 11 (01:01:05):
Just seems to sit good. Yeah, you have sliced the tomato.
You don't tomatoes not cooked. Just place that in and
it would be the cooking when you sit it in
the frying pan and then you turn it over and
it seems to get hot on the inside without any
pressing or crimping or using a toasty machine. It'll work

(01:01:26):
in a toasty machine, but this way you can really
handle it and gether there's a bit falling out there,
or be tuck that in and you know a spatula.

Speaker 2 (01:01:33):
And I'm there with you. What time of the day
you're doing this with your cap? Is this the morning
or night or chip?

Speaker 11 (01:01:40):
It's a good morning line, it's a good lunch one. Yeah,
it's a it's so good man. But you haven't done it?
Have you talked about it?

Speaker 2 (01:01:50):
No, you've done it actually really well. Have you ever
thought about what? Have you got any thoughts about sweet corn?

Speaker 11 (01:01:57):
Oh, that's a whole different deal. I used to know
someone who did a pizza with sweet corn from the
can and and mint and it's a bit weird, and
I know have.

Speaker 2 (01:02:09):
Them quite it's quite polarizing. A sweet corn is quite polarizing.

Speaker 11 (01:02:14):
Yeah, but it has it's got your corn out of
the can and it's got uh, pineapple on a pizza.
That's a big one. That's polarizing.

Speaker 2 (01:02:24):
But I think there's two. I think there's two types
of corn you can get. You can get cream corn
and ordinary corn. And people are a bit funny about
one and not the other.

Speaker 11 (01:02:34):
Probably the creamed corn. I don't know how.

Speaker 2 (01:02:36):
It's a bit fun it's a bit funky the cream
corner is there a bit it's a bit weird for people. Yeah,
I've never thought of having a cup of t not
never thought of having a cup of tea with it.

Speaker 17 (01:02:48):
But that's you.

Speaker 2 (01:02:49):
That sounds good.

Speaker 11 (01:02:50):
Well, if you've got if you've got chili in the
in the and then you have a cup of tea
with that, because it's salty and you've got a little
bit of chili, then your tea it's got an extra.
It feels like it stays hot the whole time because
you've got the heat in your mouth and you have
a cup of tea. It's still hot, still hot, cup
of tea, you know, because cup of tea is all
about the anticipation, isn't it. You know, you've got to

(01:03:12):
do the whole. If you make it in the part,
that's a whole big deal and you're waiting for it.
But really, cup of tea, you know, it's kind of
a cup of disappointment. Really, I finished, I just have
it's overrated. Really, it's all about the anticipation.

Speaker 2 (01:03:29):
Are you a shift boil the jug?

Speaker 16 (01:03:32):
No?

Speaker 11 (01:03:32):
But you know, aren't we all shifts when we as
long as we have the ingredients available and well.

Speaker 2 (01:03:36):
Sometimes we all have that moment there we feel like
we're really in charge.

Speaker 10 (01:03:39):
There.

Speaker 2 (01:03:39):
It's always going, well, we've invented something. You're quite right.
We do feel like that from time to.

Speaker 11 (01:03:44):
Time investments, when you don't have the ingredients you need
and you start going, I reckon, that'll.

Speaker 2 (01:03:49):
Go well, he improvised so quickly when you're oh that
that seems to work out. I've invented something, you know.
I'm hearing you. I'm hearing you. Cam.

Speaker 11 (01:03:58):
I am a French flatmate once and he we came
home a bit late and there wasn't much in the
house and we ended up having toasties and and strawberry
jam and Best Foods mayonnaise.

Speaker 5 (01:04:12):
What are you doing?

Speaker 9 (01:04:13):
Mateo?

Speaker 11 (01:04:15):
You know, we have a look see how see how invented?

Speaker 1 (01:04:19):
You know?

Speaker 15 (01:04:19):
And then and he's.

Speaker 11 (01:04:23):
Good man, it's good and that Yeah, our taste boats
might have been a little bit appeared, you know, it
was quite what flavored?

Speaker 2 (01:04:33):
What flavor jam?

Speaker 8 (01:04:34):
Was it?

Speaker 11 (01:04:35):
Strawberry jam and Best Foods mayonnaise. But you've got your sweet.

Speaker 2 (01:04:39):
Sounds delicious, It sounds delicious.

Speaker 11 (01:04:43):
It looked disgusting, like what the hell you we put
in mayonnaise in with that but it was it was good,
But I don't know how it tastes sober brilliant?

Speaker 2 (01:04:52):
If why people have already voted Cam coller of the night,
like uneven, unprompted. Have you even said whose coller of
the night? They've all come straight to and said Cam's
cooler of the night. I think every call is called
of the night. The golden rules of toasted sandwich, and

(01:05:12):
also two surprising inventions you've come up through. A Oh,
I don't know, you know, we'd we'd toasted sandwiches that
have worked, but that does sound good. Strawberry jam and mayonnaise.
Bests mayonnaise, he said, bests mayonnaise.

Speaker 5 (01:05:29):
Why not.

Speaker 2 (01:05:34):
The basses dice onion mised with the egg and grated
eat am, a pinch of salt and cracked pepper, to
which you then add extra such as mushrooms, caxsicum, ham, salami.
They can't run dharma cheese. I think it's Edam Marcus
when fijoas are in seasoned fijoas and tasty cheese make
a great toasted sandwich. Marge Marcus mashed potatoes, tomato sauce

(01:05:57):
and a toasted sandwiches of savory, delight, goodness, it's all good,
It's all important, Tony. It's Marcus. Good evening. Hi Tony, welcome.

(01:06:23):
I've put you on quite quickly. Tony might be freaking out. Yeah, Hi, Tony,
Marcus evening.

Speaker 15 (01:06:28):
Yeah.

Speaker 14 (01:06:29):
On the toasted sandwiches.

Speaker 16 (01:06:31):
If you've both the breathe and put it in the
iron pans, grape the cheese yes to put on and
then flip them over once there's krispy on the outside,
and then.

Speaker 8 (01:06:44):
Just flip it over.

Speaker 2 (01:06:46):
Thanks so much, Tony, that's brilliant. Appreciate that. I think
we do great. The cheese at great and flip but
that's good. And tell I've liked all of it. Keep
it going. If you've got anything to add people, my
name is Marcus Hittle twelve. I love it when they
hit the button on the phone. That's so well to
it as a masterclass the radio on and the head

(01:07:07):
of the button. And I love it all. If someone
sent me photos Marcus the best toasted He's done in
the cast iron frying pan with a cast iron lid, vogel,
extra thin Colby cheese and real cows but a quick, easy,
simple and taste and cred delicious I agree, but in

(01:07:30):
some ways we're celebrating the sea anchor that is the
toasted sandwich. To make it. Every family's got one right
in that back cove. It's worth getting it out there
because it's fun. Yeah, I know you can do it
in the pen and push it down, but you know
there's also something about the construction of that. So yes,

(01:07:51):
we shall not waiver. Get in touch Marcus till twelve.
But a topic creep. Who likes topic creep? I don't
mind it. It's not my favorite thing. He saysn't been
much top of creeps either, going on about pans. And
here I am on the cusp of saying, ge everyone's
an expert, but that is what I've asked for as

(01:08:13):
people with the expertise advice. What were that guy that
keept saying? Crimped? But yes, I think I don't want
to get caught. I don't want to go down the
nostalgia road too much. But I do think that those
things that you made toasted sandwiches on a fire were
called quixi irons. I don't know why. It's not a

(01:08:34):
word I like, but I think that's what they were called.
Don't shoot the messenger and there was even round ones
for a tank loaf. A quixie iron for a tank
loaf was a beautiful thing, and that was the round loaf,

(01:08:56):
of course, the tank loaf. And we love those who
doesn't like a tank loaf. Stephen Smith out for a
golden duck. It's been a great day, hasn't it? How
good is that? A golden duck? Thirty seven for four
Australia thirty seven for four thirty seven for four? Is

(01:09:20):
it on sky?

Speaker 8 (01:09:21):
Dan?

Speaker 2 (01:09:23):
Why am I watching sky spall three? Don't answer? That's rhetorical.
Oh gee, a very slow remote. I think it's the
batteries are stuffed. Now I'm going the wrong direction on
that volume on it. It's so slow you start going

(01:09:46):
and then about waits ten seconds before it starts changing.
I mean, I shouldn't be complaining. I'm lucky to have it.
A lot of people would give their bottom dollar and
have TV and only work four hours. They have TV
in the background. But it's a test. I don't know
if I was aware of that, so I'm sorry if
I've given you half hearted news. I wasn't aware it
was a test four for thirty seven. Suckers, If you

(01:10:15):
got anything more to say about that, be in touch
seven away from ten the ten commandments of the toasted sandwich.
Although someone's try to try to say you put them
in those bags, they silicon bags.

Speaker 10 (01:10:33):
Yeah.

Speaker 2 (01:10:34):
I feel a bit of a toaster bragg aard going
about the new and when I've been threatening to get
this new toaster for a long time to because Vanessa's
held me to that and said, oh we're going to
get that toaster. We actually seems extravagant. But to enhance
the flavor any cheesy toast, use a dash of black pepper.
It brings the flavor out in the cheese. What does

(01:10:56):
that mean? Marcaus? That was a great beat by Tony.
I wait, with anticipation in counting them, is that from
the podcast? I know what that means? Can you understand that?

Speaker 10 (01:11:05):
Dan?

Speaker 2 (01:11:05):
What did I beep any one? By Big Tony? Hello,
Bruce Marcus, welcome a cassel?

Speaker 10 (01:11:13):
Are you?

Speaker 8 (01:11:13):
There's been a whole meme about making cheese toasted sandwich
from the guy who was starting a movie chef got
trained up by some Japanese chef on how to make
the best cheese coasted sandwich, and I think he and
the guy who's done it about set up a food

(01:11:35):
truck in a casino in Las Vegas. Somewhere in his
cheese Toasty is one of his signature dishes, and I
think he uses three cheeses wow emmontal Shed and one other.
But there's a whole thing about how we did it

(01:11:58):
and how we trained this guy to do it. And yeh,
I think they used three cheeses in the sandwich and as.

Speaker 2 (01:12:06):
Soon as as soon as Bruce, as soon as you
said em and tell, I knew that was the right cheese,
yes em, and Teller is delicious.

Speaker 8 (01:12:20):
Yeah. So there's a whole thing, a whole series of
posts and stuff about how this guy went about learning
to make and he cooks it for his son in
this movie, it's the scene, but there's this whole explosion
of information on how you go about making it and
what the cheese is and when you turn the fright

(01:12:42):
then down and all that stuff. Anyway, it's rather what's
the movie?

Speaker 2 (01:12:49):
What's the movie?

Speaker 8 (01:12:52):
It's called Chef. It's about a guy with disillusioned being
a Michelin star rest chef and to re engage with
his son, he started a food truck.

Speaker 2 (01:13:05):
Okay is it?

Speaker 3 (01:13:05):
What?

Speaker 8 (01:13:06):
What?

Speaker 2 (01:13:06):
What I'm formated on.

Speaker 8 (01:13:10):
You can get it on anything. But there's a clip
of the how he makes the cheese sasted sandwich on YouTube.
So if you put Chiff movie cheese sasted sandwich, the
whole scene is on that little clip.

Speaker 2 (01:13:24):
I'm a big fan of obsessions. Never apologize about your obsession.
You should lean into them.

Speaker 8 (01:13:30):
Because I had to eat about one hundred and twenty
cheese toasted sandwiches to work it out, so it wasn't
without its cost.

Speaker 2 (01:13:36):
I can tell you that, okay, and you've nailed it.

Speaker 8 (01:13:41):
Yeah, I'm pretty sure I've got it down. But you've
got to get the right seat of cheeses and I
kind of went away from it. I figured I'd eating
too many cheese TOAs. It's like having ten big Macs.
I don't need another one.

Speaker 2 (01:13:53):
We think years we're thinking of opening a food truck.
Halfway through it, you think I've got to share the
love of this.

Speaker 8 (01:13:59):
It's on the dream to have a food truck. It's
certainly in my requirement.

Speaker 2 (01:14:04):
I'd like to have a food I'd love to have
a food truck.

Speaker 8 (01:14:08):
You know I'm well into a food truck, and you
know I work in the school holidays and get my
grandchildren to come and work for me and do the
coramandel coasts in the summer and the skifields in the window.

Speaker 2 (01:14:22):
What's the summer.

Speaker 8 (01:14:25):
Coramandel coast along on the beaches there?

Speaker 2 (01:14:29):
What would be your product?

Speaker 8 (01:14:32):
Gees singer to poutine, it's a it's a guaranteed seller.
The people coming home from a night out?

Speaker 2 (01:14:47):
Did the did the cheft? Did the cheft? Do it
in a fry pan? He didn't do it a toasted
sandwich maker?

Speaker 5 (01:14:52):
Tod he he didn't have the squeezer.

Speaker 8 (01:14:55):
But I think the cheese combination is there for you.

Speaker 2 (01:15:03):
Well the other two I wanted to say, and.

Speaker 8 (01:15:08):
Chea but it may have been parmesan either. I can't remember.
I can't but they were three cheeses, in't it.

Speaker 2 (01:15:17):
I feel sophisticated just saying em and tell so many times,
thank you for that very much, perus. I pray, yeah,
never apologize for your obsessions. I don't mean to say
what I think. Well, we need to respect also other
people's toasted sandwich choices and means of cooking, and I
include myself and that also too. But you the m
and teal one boy, oh boy, that sounds good. Doesn't it.

(01:15:38):
So enjoy saying the world definitely been hanging on there forever.
Greetings and welcome, it's Marcus. Good evening. I definitely hello.

Speaker 18 (01:15:45):
I'm just real to say about I used to make
quicksies from the children for school lunches, and I used
to put peaches in them, and they used to love them.

Speaker 2 (01:15:55):
It's a great idea. Ah, And I had them at
school lunches as well, and that's I think. We used
to make our own for school lunches because it was
quite an exciting thing to do.

Speaker 18 (01:16:05):
I just amazing. We used to have an open fire
and I used to cook them in mat, playing the
peaches and put them on and they said loved them.

Speaker 2 (01:16:14):
Were the ions always around or were they something that
was just suddenly developed and was everywhere? Or were they
always a thing?

Speaker 15 (01:16:21):
Yeah?

Speaker 6 (01:16:22):
Okay, thank you for that.

Speaker 2 (01:16:24):
Definitely not really not sort of the Q and a person.
But that's good. I mean, yeah, peaches. I Reckon definitely
got out our own preserves too, wouldn't she? Millions of
peaches peaches for you. Get in touch, Marcus till twelve.
It's all about the ten commandments of the toasted sandwich,
but the most earth chattering thing is you don't use

(01:16:44):
butter use mayonnaise on the outside of them. Seems like
an American thing that but people are raving by it,
so why not if they're raving about unraving about it.
I'm not going to be contemptuous of people's decisions, So
you SA, that's what we're on about tonight. Eight hundred
and eighty to nine two nine two de text Marcus
till twelve I eight one hundre you know the rest

(01:17:07):
the drill. Get in touch if you've gotnything to add
to this, and get ready for the Q and A.
Oh eight hundred and eighty ten eighty Some of the texts, oh, Marcus,
good program. Don't mean to darken the time, but I'm
really really angry. Hoggart has announced resuming live animal exports

(01:17:28):
without the promised public consultation, so barbaric Nikki and the
government has said there'll be a gold standard of ships.
They've got no idea what the gold standard is. The
other thing too, reading today about live export, there's no
demand for it. China's got all their cows they need,
so it's kind of it's kind of pointless after those
six thousand cows and forty two crew died. Was pretty horrific.

(01:17:53):
But yeah, that's I don't know why there's so hell
bent on bringing it back. There's no public will for it.
The Wolfes don't want it. Ships of convenience coming in anyway.
So yeah, that was a weird one that because it
seemed to be it doesn't seem to be something. It
just seems as though the governments brought themselves a fight

(01:18:15):
with that one. That's my type. Well, I think that
I remember speaking to a member of parliament about that
once and he said that we are in a difficult situation.
He's in because we do need live exporting, because we
bring cattle across from the Chathams. Marcus, since you're in
the kitchen, how often do people clean the air fryer?

(01:18:36):
Good point, we canna answer that, Marcus. Not listening tonight,
as I made it to the Queen Charlotte track, amazingly
have some silk coverage. I saw some mountain bikers on
the boat with those toasted savages from picton. They looked
amazing in person, more amazing in person. Right back to
listening to the more pork sharda heart who I left

(01:18:57):
at home, don't drink and fry. Get a toasty maca
for Christmas Marcus. It's when the caller keeps the phone
with the ear nose or finger. I counted five one night,
very unique. Yes, Dad and I have counted five. That
was a record. The best tomato, the best toasted sandwich

(01:19:17):
is cheese, and what is baked beans? Untoasted? Big toasty
fan here. Usually make four in the morning, two for
breakfast on the commute, two for lunch. No cupboard space here,
so no crimped edges have to go to the press
as I use it to cook a lot of other
things quickly and conveniently, burgers, hot dogs, fritters, even tariarchy

(01:19:41):
cumera slices twice as fast in a press. Two recipes
to share dip the bread and with eggs, then ham,
cheese and Japanese mayo with tomato relish. My go to
without egg is tasty cheese, beetroop relish, Japanese mayo and pistrami.
If out of pastrami, then pineapple slice or two long

(01:20:02):
pickle slices are the next best option. I think that
person might in Japan. Do Mainlanders make cheese rolls and
a toasted sandwich maker. I don't know about that, mind you.
I saw on a pop up bed that Pharaohs that supermarket,
but more expensive. They're doing cheese rolls, which I thought

(01:20:23):
was weird. So it's sort of become a nationwide thing now. Anyway,
Good evening, Neil, It's Marcus.

Speaker 19 (01:20:33):
Welcome Goday. So my uncle Roger brought up about forty
or fifty irons which toast the os with handles that
you put on the electric stoof. Yeah, and he went
to Vancouver to live, and he went south to Seattle

(01:20:56):
and sold the wall for one hundred dollars each.

Speaker 10 (01:20:58):
Wow.

Speaker 19 (01:20:59):
Wow, there was all rage. It was a massive fad
for while over there.

Speaker 2 (01:21:04):
So what ye are we talking? Nineteen eighty So they
were in New England invention, were they? I presume they were?

Speaker 19 (01:21:11):
Well so as well? No, maybe Australian.

Speaker 2 (01:21:14):
I'm not sure I know the Australians. They called them
a jeff alarm. But yeah, I'm sure I precid you
have someone else. I'm sure someone else will know more
about occasionally see them in a second hand shot.

Speaker 19 (01:21:25):
Yeah. Unfortunately for him, ten years after that, well he
actually met a girl over there and got married right
and then in nineteen ninety he went on a Mountain
plenty expedition, which all of our family were expected to
do from very young age. You know, I did the

(01:21:46):
three in the middle of the island, but all the family,
including Hume, were raised that way. And he went on
a Mountain plenty expedition north of Vancouver and had a
four and breakfast.

Speaker 2 (01:22:01):
Back goodness, and was paralyzed or.

Speaker 19 (01:22:07):
Yeah, paralyes yeah, yeah, yeah, And then of course, you know,
eventually there was some couple of other injuries, minor ones
for the ank or whatever, and risks, and then later
on he was put in arrests home or he had money,
he had a lot of money.

Speaker 2 (01:22:25):
He had a lot of money from the.

Speaker 19 (01:22:28):
He had lots of money anyway, Marcus. And then he
went to a rest home in Vancouver and died there
in nineteen ninety six.

Speaker 2 (01:22:39):
Well, because Sad Toasted Sandwich writed story in some ways,
isn't it.

Speaker 19 (01:22:44):
Well, I don't know if there's a mold to the story.
Perhaps perhaps you know, if you're gonna be a bit
swift about making a deal, just be careful that, you know.

Speaker 5 (01:22:56):
Yeah.

Speaker 2 (01:22:56):
Do you think he ripped people after the overture? I
think there was Karma.

Speaker 19 (01:22:59):
Yeah, he ripped a few people from America, I think so.

Speaker 2 (01:23:03):
Yeah, it was the whole family mountaineers.

Speaker 19 (01:23:07):
Uh yeah, we're all are the US. Six kids had
to climb that edgecomb when I was about seven.

Speaker 2 (01:23:14):
Oh, hang on, I've never climbed it, Kim. It wouldn't
be that hard, would it.

Speaker 19 (01:23:17):
No, it's not that hard. No, in August, it's reasonable.

Speaker 2 (01:23:22):
Is it public as owned or is there you never
hear people? Is it on private land? Or is there
who doesn't want climbing? Edekin? Is it volcanic?

Speaker 5 (01:23:33):
No?

Speaker 19 (01:23:34):
No, you're thinking of nantel Will, which I'm not going
to thinking of anything.

Speaker 2 (01:23:38):
But but it is a cone, isn't it. It looks
it looks volcanic, doesn't it.

Speaker 19 (01:23:42):
Yeah. I climbed Nantel Were and we were trapped there
for two days by a mess of storm.

Speaker 2 (01:23:50):
I'm finding all this quite interesting.

Speaker 19 (01:23:53):
The Arrow Street climbs were paved on area and now
they were a piece of cake. I was with a
group of forty.

Speaker 2 (01:23:59):
After all, you're still climbing.

Speaker 5 (01:24:04):
No.

Speaker 19 (01:24:05):
My original dream when I was twenty was decline killerm
and Jarro and an opportunity arose six months ago. Someone's
over there and over there one hundred miles south in
a little village here mainly happen on cell phone through

(01:24:26):
a friend and asked if I would go over and
the former party. But I think now I've just reached
the age where you sort of detached a bit about
a lot of things, and you're not as aggressive as that.

Speaker 2 (01:24:41):
I've never felt the love for kill him and Jarrow.
I don't know why it's liver been on my raidar.
I don't know why.

Speaker 19 (01:24:48):
Well, yeah, how you have a bucket list when you're
twenty and you know, yeah, I think.

Speaker 2 (01:24:53):
Your bucket list changes because you're actually prior what you
find out. The things you enjoy change.

Speaker 11 (01:24:58):
Also, yeah, that's.

Speaker 19 (01:25:01):
Oh yeah, I enjoy you know, talk back radio. This
is my five hundred and twenty fourth call since I
again super Scrapers.

Speaker 2 (01:25:12):
You count your calls? How do you count them?

Speaker 19 (01:25:16):
I just keep checking it on the calendar.

Speaker 10 (01:25:18):
I just tick off a box over how long?

Speaker 5 (01:25:23):
Oh?

Speaker 19 (01:25:25):
Since nineteen ninety nine?

Speaker 2 (01:25:29):
Who was the first person you called.

Speaker 19 (01:25:34):
Ewing Stevens?

Speaker 9 (01:25:35):
I think it was.

Speaker 2 (01:25:36):
Wow, father Ewing?

Speaker 7 (01:25:40):
Does it?

Speaker 2 (01:25:41):
Do you ride on the calendar? Which person you've called?

Speaker 10 (01:25:44):
Yeah?

Speaker 8 (01:25:45):
I do.

Speaker 19 (01:25:45):
And Tony Amos has got about forty calls.

Speaker 2 (01:25:49):
I love Tony on you thought Tony was great? Well, actually,
big Tony.

Speaker 19 (01:25:56):
Actually you're the best one market. Come on, now you are, because.

Speaker 2 (01:26:00):
Come on, we're talking that things like you and Steven.
I mean he was the godfather of them. A dawns.

Speaker 19 (01:26:06):
Yeah. But Marcus, you have strong opinions and you see
it through on what you feel and what you see
is the truth, which you know. It takes enormous courage,
he says, going.

Speaker 2 (01:26:20):
To watch out for the trolls. Okay, yeah, okay, Well
that's interesting. Look, it's kind of what you're saying. How
many calls have you done?

Speaker 19 (01:26:28):
One hundred and twenty four, biggy pardon f one hundred
and twenty four.

Speaker 2 (01:26:35):
Since nineteen ninety. That's over twenty four years. Is it
like twenty a year?

Speaker 13 (01:26:41):
Yeah?

Speaker 19 (01:26:42):
I do have a break for one year in two
thousand and three. M Roman is on a lot of
extra work this year. I don't want to tire him
at all, I say. My gunnessin tells me that he

(01:27:02):
struggles sometimes and that I'm not really sure the reasons why.

Speaker 2 (01:27:09):
Okay, probably discussion for me to have that probably, Yeah,
that's right. He would enjoy it. Do anyone bear you
from talking to them.

Speaker 19 (01:27:18):
No, not that I'm aware of.

Speaker 2 (01:27:22):
Your called international stations.

Speaker 19 (01:27:25):
In jan Chuez and who.

Speaker 2 (01:27:27):
As it overseas talkback shows.

Speaker 19 (01:27:30):
No, but a friend of mine contacted was it HC
JB HJCV ACJV or something in California and on his
special radio and made a commentary, well, five.

Speaker 2 (01:27:51):
And twenty four jeapers creepers, Neil okay appreciate that. So
that call was going to go there talk about anything anyway.
There's been another wicke in the cricket Australia of four
seven forty seven for six wow, trailing by one hundred
and three. They are contesting it. We'd have to, wouldn't you.
L b W No doubt about that at all. It's

(01:28:11):
middle between middle and off stump, leg stump, it's clearly
egg stump. It's clearly a wicked it's got the snicker,
it's got the man, it's got the whole shooting max match.
The Commandments of toasted sandwich is what we are rambling
on about tonight. I'd like some interesting combinations that you've invented.
I've never heard some of different foods mentioned. What was
that got calzoni? For those that watch parks and recreation.

(01:28:36):
There was always in jokes about Calzoni. Calzoni is a
pizza folded in half. I think I don't quite know.
It's kind of quite a polarizer calzoni. The kids like
it because they can get them at the four square
quite cheaply. If I can't be bothered cooking, it's the Calzoni.
It's a bit of a heat meat. I think it

(01:29:02):
sounds exotic to them different generation. But do get in
touch if you wantnything to add about the commandments. The
commandments of the commandments of toasted sandwich is but the
takeout is James and the mayonnaise. But I'm sure or

(01:29:23):
and the second takeout is the jam, strawberry jam and mayonnaise.
Both of those are very good things to talk about. Well,
both of those things are good discussions. But if you
want something else, have you got something else, get in touch,
Marcus till midnight.

Speaker 10 (01:29:39):
That's me.

Speaker 2 (01:29:40):
I weight one hundred eighty nine text. Good to hear
the George Forman grill mention. You know hear that mentioned
much these days? Oh Tyson. He didn't go the grill way.
He went medical marijuana or not recreational merit got his
own brand. It seems to be working out well for him.

(01:30:01):
Good evening, Jaden, it's Marcus.

Speaker 10 (01:30:02):
Welcome II Markers State and how are you?

Speaker 2 (01:30:06):
Yeah? Good Jade, and you got yourself? You sound good
on yourself because a long time lest man, Oh that's
a big day. How did you feel about that guy
that called five hundred and forty times?

Speaker 8 (01:30:16):
Yeah?

Speaker 12 (01:30:18):
Oh man, I've been loving it.

Speaker 3 (01:30:20):
I've been loving it. I just wanted to touch base.
What's the toasts that you've.

Speaker 10 (01:30:25):
Been talking about?

Speaker 2 (01:30:26):
Is please?

Speaker 10 (01:30:26):
Yep? And I was like there he used to.

Speaker 2 (01:30:29):
Make me.

Speaker 10 (01:30:32):
Eggs cheese and hands.

Speaker 2 (01:30:34):
Yeah, and with the egg and going in a hole
or was it kind of disco fired and adult rated?

Speaker 3 (01:30:41):
He separated the yolks and it had the egg white.

Speaker 2 (01:30:46):
He just put the white on.

Speaker 5 (01:30:48):
Yeah, it was like he said, it was cool.

Speaker 3 (01:30:50):
Like Australian as an Australian way of doing it.

Speaker 2 (01:30:53):
Where was he ausy or was he a chef?

Speaker 3 (01:30:56):
No?

Speaker 12 (01:30:56):
No, So he's gone gone over in the Townsville.

Speaker 2 (01:31:00):
Well, I've never heard of him.

Speaker 10 (01:31:01):
And just what do you do with.

Speaker 3 (01:31:02):
That's around from you?

Speaker 5 (01:31:04):
He's just.

Speaker 2 (01:31:06):
The What would he do with the yolks?

Speaker 9 (01:31:10):
I don't know.

Speaker 2 (01:31:12):
Because I would imagine you guys, say put the yolk
in and not the whites. Cool, that's where it's going
to go. You a bit freaked out, You bet freaked
out the radio Jade, but love you to hear from you.
You keep it going people. If you want to talk Lily,
it's Marcus. Good evening, Hi Marcus.

Speaker 20 (01:31:30):
This is an easy one I do. I just saw
the time, and everybody loves them. And if you've got
crust stare or bread or anything you want to use up,
I do cheese and onion and a food process, and
I put an egg with it, and I spread it
on the on the toast or bread, and put a
put of bacon or ham on the tomato and pop
it in the oven. And they're absolutely delightful. You got

(01:31:53):
a name for it, sort of semi mouse traps us.

Speaker 2 (01:31:59):
The amazing thing is it's all about cheese and cheese.
Amazing how it melts. There aren't any other foods that melt.
I guess it's all the fat, but cheese isn't. She's amazing.

Speaker 20 (01:32:08):
It is amazing, and the egg makes it puff up.
It's beautiful. Tell us what you do again in the
in the in the blend, do you put in the
food processor. I put cheese and an onion, and then
I add an egg to it, and then I spread
it onto the bread. It's good, a good way to
use up old crusts and stuff. Kids love it. And
then put some bacon or some ham and some tomato

(01:32:30):
and pop it in the oven about one hundred and
fifty hundred and sixty and that way it cooks on
the bottom as well and bubbles up on the top.
They're beautiful. Everybody loves them.

Speaker 2 (01:32:39):
But I guess you couldn't call it a toasted sandwich,
could you.

Speaker 10 (01:32:42):
No?

Speaker 20 (01:32:43):
But if I make a toasted sandwich, I'll make it
in the frying pan.

Speaker 2 (01:32:46):
People say that too, But yeah, oh they they're.

Speaker 20 (01:32:49):
Much better because it eat the inside of the filling
as well.

Speaker 2 (01:32:52):
But we respect all cooking and.

Speaker 20 (01:32:53):
You don't lose all your filling outside.

Speaker 2 (01:32:55):
Yep. Okay, Okay, here we go. Okay, thank you, Lily.
She's shaming us with the makers, isn't she get in touch?
Marc Still twelve o eight one hundred eighty thirty, nineteen
ninety The text, what have you got we're here for?
There might be something different you've got We're here for
that also we're here for the lot. I would imagine

(01:33:15):
there's people living in small apartments and all they're doing
is living on toasted sandwiches because you haven't got the
oven heavy. You've just got that kind of machine that
you can do get quite adepted. It'd be a good restaurant,
wouldn't it, where you can like a smallers board, but
just for toasted sandwiches or the fillings are there. Yeah,
orthough idwise like to restaurant just does toast. Oh, eight

(01:33:37):
hundred and eighty, ten eighty, what's the time?

Speaker 10 (01:33:39):
There? We go?

Speaker 2 (01:33:41):
Looks like there's another wicket they're hugging. Have I got
another wicket?

Speaker 8 (01:33:43):
No?

Speaker 2 (01:33:48):
It's amazing how low some of these scores are these days,
like teams going out real cheap gold Kiwi fruit and cheese.
I'm hearing you, Marcus. I made seventy two calls to

(01:34:16):
the Great John Laws and Sydney one year, got through once. Chris. Wow,
if you tried to seafood chowder toasty, that's Salvey Marcus.
He must have a lot of calendars, yeah, wondering about
how you get some all done. He must put the
number next to the thing. Could you ask if f

(01:34:38):
and c is still operating in Coramandle. It's a fish
and chip caravan. Marcus just done a mayonnaise stick with
the butter. I'm gonna try South and cheese rolling my
sausage roll making, not sure how it'll turn. Usually grill them. Marcus.

(01:35:00):
Best toast is ever in the seventies. Whole loaves of bread,
cut thick with fried bacon, a running egg fry, the
sandwich in the drip. Bring La La. Not often we've
seen La La, but we're seeing them tonight. La La,
Get in touched. Marcus Still twelve. The Toasty Commandments, dumb dumb, dumb, dumb,

(01:35:22):
dumb dumb. The toasty Commandments? You got someone? Are they dumb?
Dumb dumb dumb dum dum dumb. The Toasty Commandments? Get
amongst a Marcus Still twelve. Oh, by the way, there
was black Friday. I went to the warehouse before work.

(01:35:44):
Didn't feel very black Friday. Is it even a thing
in New Zealand? Dad, I don't know.

Speaker 10 (01:35:47):
Is it.

Speaker 2 (01:35:49):
Friday of a week? Early?

Speaker 10 (01:35:54):
There you go.

Speaker 2 (01:35:55):
I think I was a sign that said black Friday.
Sale A lot of kind of I just need to
get a pencil sharpness I wasn't in the warehouse for long.
There were there are a lot of like Christmas T shirt.
Oh I look terrible. Some of the stuff just junk anyway,

(01:36:19):
So yeah, it was quite I'll get it freaked out
by Christmas. So yeah, that's the situation. There a lot
of chocolates, lot of clothing that's Christmas themed. Brilliant hack
from Lou. When Lou was making toasted sandwiches for her children,

(01:36:41):
she would and she was just left with the crusts.
She would turn the crusts inside another wicket in the
cricket seven for fifty nine, so it would look like
it was bread on the outside, but the crusts would
be hidden. She'll get taken to welfare of doing that
to kids. Goodness me, if you want to talk about that,

(01:37:01):
that's what we're all about. My name is Marcus. Welcome
eight hundred and eighty ten eighty and text idiots Marcus.
Good evening you day, Marcus.

Speaker 6 (01:37:12):
How you get on?

Speaker 3 (01:37:12):
Good?

Speaker 10 (01:37:12):
Thank you?

Speaker 2 (01:37:13):
Ready? Hear you getting on?

Speaker 12 (01:37:14):
No, I'm pretty good.

Speaker 10 (01:37:15):
Not to bear for a Friday night.

Speaker 2 (01:37:17):
Can't complain, that's what people can't complain. That's what people say. Absolutely,
what's your topic is? It toasted sandwiches.

Speaker 10 (01:37:25):
Well, yeah, I'd like to raise a bit of a
topic and maybe get a few people with opinions as
now on sort of a four pillar type or you know,
the source standard the four pillars of a good toasted sandwich.
What people put the list?

Speaker 2 (01:37:41):
Okay, so here's me. Okay, the four pillars right, Cheese,
yep onion, agreed, Tomato, and ham. You only need two
or three of those, but you need two of those.
Otherwise you need cheese and one other.

Speaker 10 (01:37:59):
I think we're pretty much on the same page. I
reckon I'm struggling for a fourth. But cheese in ham,
I'm pretty lock going on.

Speaker 2 (01:38:08):
Yeah, and tomato because it's cooked. Tomato can taste quite,
it can go thermonuclear. You wouldn't give it to the toddlers.
But oh sometimes get a bit.

Speaker 10 (01:38:18):
Of here's where I throw the spinner in the work
you're going.

Speaker 2 (01:38:23):
To don't say, don't say cream corn.

Speaker 10 (01:38:27):
I'm close two but relish no.

Speaker 2 (01:38:30):
No, I don't reckon it belongs. I mean these days
are those disco ones you get, you know, those sort
of a gormet. I don't like a gormet toasted sandwich
because I use it sort of japata or sourdough bread,
and it's too the breed's too crusty, and they're too
hard to eat, and it all just falls apart. I
like something contained.

Speaker 10 (01:38:48):
Contained is exactly what I'm after.

Speaker 5 (01:38:50):
I like their opinions.

Speaker 10 (01:38:51):
I like that.

Speaker 2 (01:38:52):
But someone said tin spaghetti is the fourth controversial.

Speaker 10 (01:38:56):
Well baked beans was also going to be one of
my four pillars as well. It's a hard one. There's
good options out there.

Speaker 2 (01:39:09):
I reckon a lot of the thing about.

Speaker 5 (01:39:12):
This is just me.

Speaker 2 (01:39:13):
If you're starting to open tins right then you've got
half the ten left over, you've got that sharp lid
hanging around that talks to me, then you've got to
get Then what do you do with a half the
tin of spaghetti? To you gotta put on in the fridge.
I don't like a half tin in the fridge. What
do you cover it with? I just don't like the
whole go the whole hog?

Speaker 10 (01:39:32):
You go to go the whole hog.

Speaker 9 (01:39:35):
I don't know.

Speaker 2 (01:39:35):
I don't know about that. I just but that's me.
But I think we're I think we're set on the four.

Speaker 10 (01:39:41):
I'm interested to hear the opinions of the Kiwi's out there.
I'm looking forward to the chat.

Speaker 2 (01:39:45):
I'll probably be saying beetroot or something really controversial. We'll
find out that no one said beetroo. That's a good thing.
We live, We Live, We Live, eight hundred and eighty
ten eighty texts. I like Daddy's energy, gave it a go.
Has cooking with mayo always been a thing. I've never
heard of it, Tina, there's no alternative. Marcus toasted bacon,

(01:40:08):
mushroom and cheddar cheese. Delicious toasted cheese and oyster Sadi's
are the best. Love your show, Okay, i'd I'm going
to try a toasted cheese and oyster. Haven't got any
oysters at home. Probably I've got some white paint at home.
I might really kick out this weekend. Someone said a
pineapple ring as deaf as the fourth and I'm inclined

(01:40:29):
to agree. I sent the kids to the shop for
some pineapples today. I think crushed pineapple is better than
a tin than a ring of pineapple, And funny enough,
I think crushed pineapple or pineapple and a tin is
better than fresh pineapple. Yeah, but I'm inclined to agree.

(01:40:55):
Someone says pineapple is definitely the fourth. The fourth pillar
be a good reality TV show? You get famous shifts
to make the best toasted sandwiches, would it be a
good TV show? Most TV shifts are good because they're
in livele of enthusiasms, So good, aren't they? I mean,
you're going to be a good performer to be a

(01:41:16):
good TV shift. You got old sweary, you go the
sweary guy, and you got the mock knee. Oh could
be good real and some of the locals. Yeah, someone
said mushrooms the fourth for sure, Marcus. Try putting the
cooked toasted sandwich in the oven for five minutes makes
it crispen really delicious. Works well with your top four

(01:41:38):
ingredients shown, It can't be good butter Do you have
been full bordered on toasted sandwiches? Good evening, John, it's Marcus. Welcome.

Speaker 16 (01:41:47):
Hey Marcus, how you're so nice? All right?

Speaker 10 (01:41:49):
Yes? Good?

Speaker 2 (01:41:49):
Thank you?

Speaker 10 (01:41:49):
John?

Speaker 2 (01:41:50):
Looking forward to the weekend.

Speaker 16 (01:41:52):
Yeah, yeah, it's just just toout. Time to go, isn't
it for the weekend?

Speaker 10 (01:41:56):
Yeah?

Speaker 16 (01:41:56):
Your toasted sandwiches. I just going to go to bed ifing.
Oh help, I've got a body ring you again after
eleven o'clock.

Speaker 10 (01:42:02):
That's the scene.

Speaker 16 (01:42:03):
The other night about indoor basketball. But tonight the sandwiches,
I reckon, I make the best one. I get the
bread out, which is frozen out of the freezer because
we don't eat bread very often, and I butter it
with Alavini, one of those those butters. And then in

(01:42:25):
the meantime, I'm throwing a couple of eggs onto the
hot plate, and that I would.

Speaker 10 (01:42:33):
Put some.

Speaker 16 (01:42:35):
Mashed potato from the last night that we didn't eat,
and I'd throw a couple of gurg and slices on there,
and then I put some ham, throw a tomato, and
then i'd salt and pepper that and the eggs are finished.
I take the eggs off, throw them on there, put
the top on, put them on, and cook them. When

(01:42:58):
the brown you eat them. Having the egg there makes
the huge difference.

Speaker 2 (01:43:03):
I was just still thinking about whether you thawed the
bread or not. But you don't need to do you.

Speaker 8 (01:43:07):
No, no, you don't know.

Speaker 16 (01:43:09):
Even tho I'm making a sandwich for lunch, I was.
I always use frozen bread time time it gets onto
the table outside in the hot carry carry sun. It's
it's pretty to weet, it's beautiful.

Speaker 2 (01:43:20):
Hang on, well, you were saying, meshed potato from last eggs,
mashtato from last night, gurkin. Then I got it.

Speaker 16 (01:43:28):
You know, put the best potato, best potato on the
bread first, you've got it buttered. On the other side,
put meshed potato on this half a cent to be
of thick. And then you put your girkin slices, you
know those slices you buy, and then you put your
hand and then put a big slice of tomato, and
then you cook the eggs, throw the eggs on top,

(01:43:49):
put the top on, and put it back under the kriller.

Speaker 2 (01:43:53):
So it's cooked on the griller. That was the key.
But it's not something that toast the sandwiche machine. It's
on a gorilla. Is that right?

Speaker 16 (01:43:58):
Well what I said, No, it's a toast. It's like
a Fisher pikel where you break the lead down on it.

Speaker 2 (01:44:03):
Like a George Foreman gorilla flat grill.

Speaker 16 (01:44:06):
Yeah yeah, yeah, yeah, yeah yeah yeah. You need to borrow.

Speaker 10 (01:44:11):
Yeah.

Speaker 2 (01:44:11):
I won't be out there in the sun because the
weather is not good. You got me with the Kerry
Carey sun.

Speaker 16 (01:44:15):
John.

Speaker 2 (01:44:16):
I'm happy about that. But thank you. It's delightful to talk.
Get in touch, Marcus Till twelve gram it's Graham Marcus.

Speaker 9 (01:44:22):
Good evening, Good evening, Marcus. Yeah, I've just had the
most delicious for tea toasty sandwich from the White Lady
and kay wow ham cheese, onion and beetroot.

Speaker 2 (01:44:43):
So they now got a shop, yes.

Speaker 9 (01:44:47):
And k Road and last thing, Saint Kevin's Arcade.

Speaker 2 (01:44:51):
Where did that happen?

Speaker 9 (01:44:54):
It's probably been there twelve months or more now maybe
eighteen months.

Speaker 2 (01:45:01):
So it's just like so rather than okay, so they're
actually they're actually because they were round on sort of
Commerce Street or something, weren't they. They kind of got
to have lost.

Speaker 9 (01:45:10):
They've still got that the mobile one downtown there. Yeah,
I think Commerce Street has been sort of ducking around
the streets there with all the improvements and roadworks going
on there, because the.

Speaker 2 (01:45:24):
Last one I had there was actually this is down
at the I think it's Gorse Street or something.

Speaker 9 (01:45:30):
Yeah, that was.

Speaker 2 (01:45:32):
A State I was walking. I was working in town,
I was working at Zi'd been working back to the
walking back the Old Man's and I had one of
those State ones and I just thought that was I mean,
they're the best of the business, aren't they.

Speaker 9 (01:45:45):
Well, anyone that comes to Auckland and then asks me
about where to go and that, and I said, well,
I always say you haven't been to Auckland until you've
had a White Lady burger or toasted sandwich. They are
the best by far.

Speaker 2 (01:46:04):
And a fourth slice of that's eighteen dollars or something,
is it?

Speaker 16 (01:46:08):
No?

Speaker 9 (01:46:08):
That toasta sandwich I had too was twenty dollars ten
dollars each and it's not bad, but they were thick there.
It's filled me up really nice.

Speaker 2 (01:46:18):
And what about the Broadway Diner? Do you rate that?

Speaker 9 (01:46:22):
Is that that's the one in new Market?

Speaker 7 (01:46:24):
Yep?

Speaker 9 (01:46:25):
Yeah, Well I used to live in pepper Kura and
we used to come to town quite a lot. I've
been going there for years. You always used to stop
off and get a burger on the way home from
Auckland years ago. Don't go there as much now, but
every now and again. Yeah, they're okay, okay.

Speaker 2 (01:46:47):
Where are you living now there, Graham? Are you in
that zone?

Speaker 12 (01:46:51):
Great?

Speaker 8 (01:46:51):
Lin?

Speaker 10 (01:46:51):
G Yeah?

Speaker 2 (01:46:52):
Perfect, you know you're living the dream?

Speaker 8 (01:46:56):
Yeah?

Speaker 2 (01:46:57):
Do you get the bus home?

Speaker 8 (01:46:59):
Yeah?

Speaker 9 (01:47:00):
Yeah, got the bus up, got my got my toasted
sandwich chips and I lie shake and then jumped on
the bus. Came home and ate it.

Speaker 2 (01:47:10):
Course just and rang you living in the dream, Grahame.
Sounds fantastic. Nice to hear from you. Thank you, Bret.
It's Marcus.

Speaker 14 (01:47:17):
Welcome evening, Marcus. Toast the sandwich overlow from the bakery.
They're about six inches high, adreges widen that twelve inches long,
and I cut it on an angle an inch thick.

Speaker 2 (01:47:31):
Start the beginning. I missed the first word because it
was a different word. It wasn't the words expecting.

Speaker 14 (01:47:36):
But the overloaf, the bread. You get that big overloaf,
super fresh, and you got to cut it with a
proper bread knife, but you cut it on an angle.
So your sandwiches are about teen inches well and inch thick. Yeah,
and used butter, proper butter. Don't put it too hot,
good butter burns. Put it the nice and slow cheese

(01:47:56):
and onion. It's the best thing you ever had. The
bread is so soft, don't squash. I hate those toasted
sandwiches that squash it. And once you get you the
beautiful bread and hit the cheese and onion or cheese
and point apple beautiful.

Speaker 2 (01:48:09):
Which way is it over? It's not a tank loaf.
It's over like a v in a life or is
that what they call a Vienna life or something.

Speaker 14 (01:48:17):
Yeah, yeah, you go with you because they're so free
to hard the cut without slashing. You can do it
without it. And that's a sign which I've even made all.
I love them what you asked for?

Speaker 2 (01:48:29):
Has it got to name that loaf?

Speaker 10 (01:48:30):
No?

Speaker 14 (01:48:32):
No, I wouldn't know. If she goes and buys it.

Speaker 2 (01:48:35):
Cook she's buying the loaf, and then what goes what
goes in it?

Speaker 14 (01:48:40):
Well, cheese and onion or cheese, and I don't know.
I don't like to overdo it. Sometimes you have to
bite the hand and you pour a whole thing out.

Speaker 2 (01:48:48):
Yeah, I like I like it to be more contained.
I don't like too much in it any more than
that's a waste.

Speaker 14 (01:48:57):
Yeah, finally top kept it them. It's a change of
cheesing of onion.

Speaker 2 (01:49:03):
One of the things I'm not going on.

Speaker 14 (01:49:06):
Yeah, Okay, Pineaple's nice.

Speaker 2 (01:49:10):
I don't love I don't love keptic and I don't
know why, but just it doesn't do it for me.

Speaker 14 (01:49:16):
Okay, Morgus, you're not listening out on much. Have you
got ready seagulls?

Speaker 2 (01:49:22):
Yeah, boll, I'm very glad about that too, and it
was it was advice from the show that did it.

Speaker 5 (01:49:30):
Washed the show, wash the car.

Speaker 14 (01:49:33):
Oh, you have a good evening. I've got to carry on.

Speaker 2 (01:49:35):
What do you carry on to do? Are you working?

Speaker 5 (01:49:38):
You know?

Speaker 14 (01:49:38):
Hellsburt?

Speaker 2 (01:49:39):
You good on your bread. It doesn't stop for some people,
does it?

Speaker 3 (01:49:44):
Oh?

Speaker 2 (01:49:44):
Eight hundred and eighty tight? It's stumps in the first
test in Perth, Australia are sixty seven for seven, trailing
by eighty three. So and you didn't get much that
done and dusted for one fifty. But the great news
is that what's name Stephen Smith, Steve Smith, He's gone

(01:50:09):
out fred duck, golden duck, first ball. So you gotta
love it, don't you. Yeah, gotta love it. So that's
I'm excited. I'm more than excited about that. So that's
what's happened there. He's gone gold. And we're talking toasted sandwiches.
You want to be getting hungry. I'll go home and
have one. And I imagine in our family that I

(01:50:32):
probably got a week with the kids liking them, and
they'll probably get bored of it, but they like it
at the moment, and I'm sort of enjoying, like renewed
confidence with feeding them. You got what the kids, you
gotta them bold, you've got You've got to have sort
of choices that don't mean anything. Oh you want to
go there? Oh you want to Oh you think you

(01:50:52):
got the pineapple? Okay, Denny, Oh I like that, they say. Ooh, Marcus,
a great Florida toasted sandwich, cornbread, silver side, mustard, cheese, gherkins. Marcus,

(01:51:15):
I liking that butter and a tanne together on toast.
So I think a toasted sandwich would be delish with
Natella going all warm and guwey diced onion and stir
fried steak strips, fried and little soy sauce and coriander.
Then putting a toasty with grated cheese. Delish. A lot
of people saying delish. Marc has been listening to your

(01:51:40):
chat about toasted sandwiches. Currently outworking doing security was fitting peckish,
even though on my weight lost journey, I was dying
for cheese and onions to got the missus to quickly
whipped way up one haha. I bed an extra klometer
on the treadmill. Tomorrow, put toast and toasted two eggs,
add some chopped tomatoes and spinach, black pepper, salt. Put

(01:52:01):
in the pan the eggs and cover on low heat
for two to three minutes for both sides. Put some
peanut but on the toast and omelet and and joy.
Doesn't sound like a toasted sandwich, Marcus. The best toasted
sandwiches come from Angels Cafe and Charles Street and Papa Toy.
Toy shall pretty much make it any way you like
services delightful. Can't be the ham and cheese toasty. The

(01:52:24):
lunch bar near the Hotahuhu rail workshop Hollow Eg Hollow
Legs lunch bar did a beauty on your way to
work in the late eighties. Wow, yeah, goodness, Hi Klaus
and Sarah Jane. Oh someone's mentioned sardines finally. Hello Jenny,

(01:52:52):
it's Marcus. Welcome and good evening. Oh Johnny, sorry my fault,
Hi Johnny, Marcus l good good, Thanks Johnny.

Speaker 17 (01:53:02):
That's all this toasty chip mate, It's got me fingers.

Speaker 2 (01:53:06):
Go ahead.

Speaker 17 (01:53:07):
Can I get a definition of what a mouse trap is?
Because I feel like up and down the nation, especially
difference between the North and South Island, they think of
it differently.

Speaker 10 (01:53:19):
Yeah, I don't.

Speaker 2 (01:53:23):
When you get a mouse trap. I don't like how
soft the bread is. For me, I like a mouse trap.
The bread's got to be toasted then baked, so it's
a really rigid kind of a a fear.

Speaker 3 (01:53:31):
Are you like that?

Speaker 17 (01:53:33):
You're ringing my bell market, I'll tell you what. I
always toast before I grill.

Speaker 2 (01:53:37):
Of course you do. And some of those ones is
just like a soft but of bread with milk. It's
really disappointing. And I guess they don't keep that well,
do they. If they're in the bay. If they're in the.

Speaker 17 (01:53:46):
They end up like a bad pizza base. If you
don't toast, they fall through the middle.

Speaker 2 (01:53:50):
And they put too much different stuff on them.

Speaker 17 (01:53:52):
Also, I exactly exactly like a bad pizza. They load
it up, they use it as a vehicle, and.

Speaker 8 (01:53:59):
I don't like that.

Speaker 2 (01:54:00):
And there's like capsiceminal sorts and it doesn't even cook
through it, and it's just like what's going on there?
And you're starving so you buy it. Then it kind
of goes limp in your hand. You think, well, hang on,
what's going.

Speaker 8 (01:54:11):
On all over?

Speaker 16 (01:54:11):
It up, but it's fallen all over the place.

Speaker 10 (01:54:14):
It ends up too much. One of my favorite mouse
traps back in the day.

Speaker 5 (01:54:18):
My my, my mom mused to cook it to them,
old lady.

Speaker 17 (01:54:22):
Just marmite cheese grill.

Speaker 2 (01:54:24):
That's it.

Speaker 17 (01:54:27):
It's it's beautiful, mate, and it's as old as time,
and it's beautiful.

Speaker 2 (01:54:31):
It's all you want. You don't want anything. You don't
want any of these messive and they call them a
doorstop or a famous for our giant mouth never wants
a giant mouse trap. They just want an old school
just mar Islanders.

Speaker 10 (01:54:42):
They get all fancy with it.

Speaker 17 (01:54:43):
They're throwing in this cream corn, body, onions and stuff, mate,
marmite cheese, gril, hard cardboard eat.

Speaker 2 (01:54:51):
I don't think, really anyone should be buying crem corner.
I don't know what use, what it's what its purpose is.

Speaker 17 (01:54:57):
It's yours for throwing in the skit.

Speaker 2 (01:55:01):
I just mentioned it to be controversial on talk back
because you can get people kind of but yeah, it's
kind of. It's we isn't it.

Speaker 15 (01:55:08):
I like your style, Marcus, love it good only Johnny?

Speaker 2 (01:55:11):
Think you agreeable? Johnny? Neil Marcus welcome, Hey, good evening.

Speaker 12 (01:55:15):
How are you doing good?

Speaker 2 (01:55:16):
Thank you? Neil.

Speaker 15 (01:55:18):
Do it as so that the ultimate toasty for me
is a tin tuner with grated cheese, some down the
English ale salad cream mixed in toasted dumb beautiful.

Speaker 2 (01:55:35):
Does it go hot? I've never tried the tuna like that.

Speaker 15 (01:55:39):
Yes, it's like a tuna cheese melt. It's absolutely delicious.

Speaker 2 (01:55:45):
Because I think I've kind of seen more of those
ones as an open type situation, not in closed with
both slices of breed. Would it be a fear appraisal.

Speaker 15 (01:55:53):
It's the ultimate toasted cheese to me. You can have
it open, you can have it closed. It's absolutely delicious.

Speaker 2 (01:56:01):
Is it quite an American thing? I feel that the
Americans you go to a dili, that they've always got
all that sort of stuff all ready to put on
your breed.

Speaker 15 (01:56:09):
Well, I'm the most Manchester boy from Manchester, England that
you're ever going to get, and.

Speaker 10 (01:56:17):
That is the go to.

Speaker 15 (01:56:19):
That is absolutely the one that you would go to
if you were walking down the streets of Manchester.

Speaker 2 (01:56:25):
Man Well, that's quite a traditional thing in Manchester.

Speaker 15 (01:56:29):
Definitely, one hundred percent tuna, cheese, grated clothes, sandwich don.

Speaker 2 (01:56:37):
Burgers, brilliant. Nice to hear from Niels.

Speaker 1 (01:56:40):
For more from Marcus Slash Nights, listen live to news talks.
It'd be from eight pm weekdays, or follow the podcast
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