The path to a ham (3 December 2024)

Episode Transcript
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Speaker 1 (00:07):
You're listening to the Marcus lush Night's podcast from news Talk.

Speaker 2 (00:11):
Said, be.

Speaker 3 (00:16):
Greetings, welcome, hre'll twelve. I'll tell you what data is.
It's I don't know what data is, but I've just
managed to I've just managed to nullify a fairly testy
situation at the car park at the Pekin Save. I
went to part my car and there was a van

(00:36):
waiting to park its car or parked a van and
a car park that someone was reversing out of. I thought, wow.
I went to park my car, was walking towards Peck
and Save an Alexis driver quick as day got in there.

Speaker 4 (00:56):
Wow.

Speaker 3 (00:56):
The guy sat in his horn as I was walking past.
I said, mate, I'll sort it. Went to the car
got the driven under world. I said, I think that
guy was first brilliant. I don't think guy I was
going to do anything. I think he's just gonna sit
there and give the guy the evils. I've been waiting

(01:16):
for like about three minutes.

Speaker 5 (01:19):
Now.

Speaker 3 (01:19):
I'm a guy that likes to stay in my lane.
But I thought this is an easy solve, and actually
for me, I was pretty happy with how well it went.
I've got a result, and I came away feeling it
that was the right thing to have done. I think
perhaps if I hadn't got involved, there could have been

(01:42):
a fender bender, or a ram raid or an assault.
I don't know if that's the case or not. There
was already some language referencing ethnicities and when they didn't
leave blood brothers or brothers at arms. But the guy

(02:05):
reversed the lexis out, the other guy on the van
went in. I thought, well, that to win. Then, as
I was shopping the guy in the Lexus, I think
he gave me I saw him within the ars. He
gave me a little bit of a look. I thought,
well that too. Yeah, anyway, fair clearly got into the supermarket.
That's exciting. I think the car packs have revery busy
this time. Now if I'm getting the Christmas specials, those

(02:27):
massive boxes of chocolates that people need to buy for
those presents for someone they haven't thought about, like school
teachers or the courier. Gosh, I saw one trolley abandon
just I've never seen a trolley so full. I wish
I wanted to take a photo of it. Maybe it
was a display trolley was just by the self check out.

(02:52):
It couldn't work. I'm surely people aren't self checked out
that much anyway. Oh by the way too, about this
time of the year, once upon a once upon a time,
about this year, every year, about this time of year,
I asked you the question, how's your Christmas Ham June going?

(03:13):
You got a plan, you got to result? How are
you gonna run into this?

Speaker 4 (03:17):
Yere?

Speaker 3 (03:18):
Same as always? Have you got a special place you
get your Christmas Ham? And we always do this show
once a year and people ring up something that People
ring up and say things like you are thought of
trying a mutton ham? So you even know this might
be the show We get someone to say that if

(03:39):
you have got any you might be a butcher. You
might be an next butcher. Sometimes people ring up and
say the ham's got too much water in them. It
was always a big story for fear Go was the
Christmas Ham showed and they did a show. But there
be road bookshers and people talking about injecting hams. Basically,
I don't think people know how a ham is made.
I've done this show for about nine years. I've got

(04:00):
no idea. I actually think injecting the ham with water
as part of the process it's a sealine solution. Maybe
someone's done their ham and a slope and a ear friar.
So if you've got a ham story for me, I

(04:21):
would suspect that as every year goes on, less people
are buying hams. I don't know why I'm saying that.
I just feel that there's less of a frenzy around
the hams. I presume they're all important? Are they?

Speaker 5 (04:39):
Will?

Speaker 3 (04:39):
That be right? I don't know why we can't do
enough Hams anyway? Getting touched by name's Marcus hid on Midnight?
Oh wait one hundred and eighty tady your Christmas ham stories?

(05:00):
Where you wearing journey? Is it too early? Is it
too late? What's the sweet spot for buy ham? Is
it this week? Is it next week? Because some people
will order them? I would imagine too, that it's better
to do it online. Yeah soon. If you've had a

(05:26):
Christmas Ham, ste've wrung the right you're listening to the
right show. I'll wait one hundred and eighty ten eighty
nine two nine to de text your Christmas ham stories.
I forget what people always say is the best butcher.
I think if memory serves me right, most normally people
that have actually sung the praise of butchers. Have always
sung the praise of a butcher in Wyuku. But you

(05:52):
might be someone that's tried a new ham. You might
be someone that makes ham. You might want to ring
up and say it's hardy worthwhile these days with this
government and health and safety and Texas, you know what
people say. People love to have a bit of a
moment about something. Yeah, will you get a boned ham

(06:15):
or a de boned ham? Will you get a mutton ham?
Will you get a rabbit ham?

Speaker 4 (06:26):
Yes?

Speaker 3 (06:26):
So anyway, if you've got anything really anything related to ham,
that's the show tonight. It's like the Ham that went
to the doctors and the Ham said to the doctor, Hey, doc,
tell me am, I going to be all right? And
the doctor said, your cured fourteen past eight oh eight
hundred and eighty. Matthew, it's Marcus. Welcome Marcus.

Speaker 6 (06:48):
That was terrible.

Speaker 3 (06:49):
What it terrible? Was it tear off like a dead joke?

Speaker 6 (06:55):
Other thing with the hair?

Speaker 3 (06:56):
Yeah, but you weren't expecting it, were you? But you
must you must have started expecting when I see the doctor.
Ham goes to the doctor.

Speaker 4 (07:05):
Brilliant Marcus.

Speaker 6 (07:07):
But the thing with the Ham is do you want
to get it now? And then it just takes up
room in the fridge exactly, yeah, and then hang on, yeah, sorry.

Speaker 3 (07:17):
Does it need to be in the fridge if it's cured?

Speaker 6 (07:22):
The Do you want to keep the ham out in
these like Canterbury today was thirty degrees?

Speaker 4 (07:26):
Do you want to get the ham out?

Speaker 3 (07:28):
People will say on the show tonight, because every year
they say what you need to get yourself, Marcus is
a hambag. I'm not using a handbag, but the hamburg.

Speaker 7 (07:36):
When it's cooked, that's when it's cooked.

Speaker 3 (07:38):
Don't you buy them? Don't you buy them cooking?

Speaker 8 (07:41):
Well, they cooked, but then you've got to glaze them.
You got to take that fat off and glaze them.
And then you eat ham for like after Christmas and
the kids come back from the beach and you have
ham and ham and eggs and all that stuff, you know,
and then you sneak a bit of ham, those crunchy
bits you sneak at night.

Speaker 6 (07:58):
You just going on, that's.

Speaker 3 (08:00):
Only something I haven't told anyone this, meth The haven't
shared this with the group. I'm a Christmas buffer at
a Christmas situation.

Speaker 4 (08:08):
Right yep.

Speaker 3 (08:11):
And there'll be a ham, and there'll be a turkey,
and there will be a salmon that's smoked or cooked,
and there'll be probably a turkey, a lamb, a lamb
or hot lamb roast. What I rather than going for
a bit of everything, I reckon, I'm better off focusing
on one meat and I enjoy that more. And I'll
go the.

Speaker 6 (08:31):
Ham because you don't eat it throughout the years.

Speaker 3 (08:34):
Exactly, and I'd just rather have those tastes and I
like that sponginess in the mouth. But well, you have
a bit of everything. He just what's that? Was that
the chicken or was that the mutton? But with the ham,
that that will be my soul. I'll treat it like
a restaurant with just three bits of ham, some and
some carrots and something.

Speaker 6 (08:50):
And I think, well, that's me new potatoes.

Speaker 3 (08:54):
You're onto it, You're onto it, you know, just speaking
my language.

Speaker 8 (08:57):
Yep, Hey, what about frying the turkey like the Americans
doing a thing that's of oil.

Speaker 3 (09:02):
There's more thanksgiving for That's all that I see these
classes online to do to durkin.

Speaker 6 (09:08):
To duck in.

Speaker 3 (09:09):
Yeah, so you can go along to some bougie kind
of a kitchen and they'll teach you how to do
it to duck and it's some like food warehouse in Auckland,
Like it's a it's a duck and class.

Speaker 6 (09:20):
Yeah, but who's got the money to buy it?

Speaker 4 (09:23):
To duck?

Speaker 6 (09:23):
And then no one eats the turkey? The next day
you get left.

Speaker 3 (09:27):
Over drive and who wants who wants to sit next
to the person of Christmas dinner? That's just come back
from a to duck and workshop. That'd be.

Speaker 6 (09:37):
Exactly.

Speaker 3 (09:38):
It's an it's two ninety five dollars. It's what are
you doing this Saturday? I thought it was an island,
but it's from eleven am so No, it's not your
suburb its and it's been Mangai.

Speaker 6 (09:51):
I know that's a bit far from me too.

Speaker 3 (09:54):
I thought it wasn't. I thought it wasn't island, but
it's eleven am so right.

Speaker 6 (09:59):
But they're the ham.

Speaker 9 (10:00):
You love a glass and you want the inbit. You
don't because you can get a half a hand, but
you want that in bet? Do you want the front beit?
You know the front bit so you don't lose the
lose it with the.

Speaker 6 (10:11):
Leg and the bone.

Speaker 3 (10:12):
Where will you get yours?

Speaker 6 (10:14):
Probably just old second pack?

Speaker 10 (10:16):
Ah, yeah, I think they.

Speaker 4 (10:18):
Do a good one.

Speaker 3 (10:18):
Well, they're moving, they're moving the they're moving the volume aunt.
Then you know they're not going to.

Speaker 9 (10:22):
Run out and it's fresh exactly, and it's you don't
but you don't want.

Speaker 6 (10:27):
You don't want European hand, the polition, the finish and
the EU ham. No, you want a good New Zealand ham.
Take that fat off, put a good glaze on it,
bake it, eat it for the next few week.

Speaker 7 (10:40):
Beautiful.

Speaker 3 (10:41):
You'd be good with a podcast, Matthew. You've got a
good corner phrase, good cadence. If you thought of changing.

Speaker 6 (10:46):
Career, well, pivot is that what you call pivoting?

Speaker 3 (10:50):
Pivot? Yeah, tries a side project first. Anyway, nice to
talk evening, John, and to Marcus. Welcome.

Speaker 11 (10:57):
How are you doing Marcus?

Speaker 3 (10:59):
Good? Thank you John.

Speaker 11 (11:00):
Going back to the early fifties, here we go, where
we lived, we had a copper in the water house
and my dad used to get the vinegara out and
clean the copper up so it was gleaming, polish it
all up. You filled it with water and you lit
a fire up underneath it. And Dad used to get

(11:23):
the ham with a bon in lega ham with a
bon in yep. And he would cut across it and
all this sort of thing, and he'd rub all sorts
of herbs and spices into it and honey and everything
and slow cook it in the copper.

Speaker 4 (11:37):
Wow.

Speaker 11 (11:38):
That was for Christmas. It was delicious and it lasted
us for quite a few weeks over the summer holidays.
We'd have ham in the picnic when we went out
on the picnics, Ham sandwiches, and we never got tired
of him.

Speaker 3 (11:58):
Where about Splice's house with the copper.

Speaker 11 (12:02):
Well, the steakhouse, state houses all had copper in those
city and your wash house.

Speaker 3 (12:08):
In what city?

Speaker 11 (12:10):
Wellington?

Speaker 10 (12:11):
Oh?

Speaker 3 (12:11):
Wellington?

Speaker 11 (12:14):
Yeah, yeah, it's.

Speaker 3 (12:17):
A good story.

Speaker 11 (12:18):
I never thought of the copper and the ring of washers,
you know, the ring of washers. Yet to make sure
as she put the clothes through that you let go
pretty quick otherwise she hears it getting caught in the rollers.

Speaker 3 (12:30):
Very good, John, Thank you? John? Was in the bath?
Did you hear that? Which I love? I mean, that's
someone that's truly relaxed with the talkback. I'd bring talkback
from the bar. Who would I call? Who would I
call and talk back from the bath? In my day? Probably?

(12:50):
Is that you Raymond. Always good when you're calling my
day with slightly the wrong angle with the topic like
you Yeah, kind of anyway, we'll go into that. Jamie Marcus,
welcome Marcus.

Speaker 7 (13:02):
How are you tonight?

Speaker 3 (13:03):
Good? Thank you Jamie.

Speaker 7 (13:04):
That's good. Hate So like I I work for a
company called Fresh Pork, which is from Timaru.

Speaker 3 (13:09):
Great, this is what we want.

Speaker 7 (13:12):
Yes, and I'm telling you make They give us free
free lunch every day, really yep, straight up.

Speaker 3 (13:20):
And what we had is it Brothers owned by the brethrens.

Speaker 7 (13:27):
No, I'm not too sure, but I'm pretty kind. Yeah,
very kind. We get free lunch every day and today
we had proper sealin hamsteaks for lunch. Wow, it was awesome.
It was beautiful.

Speaker 3 (13:44):
So do they do Are they a Christmas hand place?

Speaker 10 (13:48):
Yes?

Speaker 7 (13:48):
They do all pork or pork products.

Speaker 3 (13:50):
For supermarkets or for can you can someone have they
got a shop for just randos to come in?

Speaker 7 (13:57):
Yes, yes they can. They can ring up fresh pork
and get whatever they want. But they do supermarkets. They
do all sorts of all of the people really really
from the maroo.

Speaker 3 (14:08):
So is there a shop that you can go because
I've never heard. Is there a shop that you can
go to or not.

Speaker 7 (14:12):
Really, I'm not sure. I've only been it for three
months months, but there's probably a number of people can
call to get fresh pork. And like I say, it's
I've been working it for three months and that we
get fed lunch every day for free.

Speaker 3 (14:30):
It's unbelievable. I've never heard of a place like that.

Speaker 7 (14:33):
And on Thursdays we get roast pork for lunch.

Speaker 4 (14:38):
For free.

Speaker 3 (14:39):
And do the bosses sit down with you and eat
your meal? Yes they do, Yes, Fresh Pork, Freedom Farms,
Bee's Knees Cured smoked him. I'm looking at their website.

Speaker 7 (14:50):
Now, Yeah, that's that's who I work for, Marcus, and
it's absolutely awesome. Every day we get lunch, might not
always be pork, but roast pork is on Tuesdays, so
that's our main day for having a free feed. And
so they've probably saved me one hundred dollars a week
and hunches, you know what I mean.

Speaker 3 (15:10):
And the hussle's gone to a way because you can
just front up and you can just go to work.
So it also saves you a peace of mind for
to worry a were you can have for lunch because
you look forward to it.

Speaker 7 (15:19):
That's right, and we get we get vegetables, not just pork.
We get vegetables. You get all the macaronium, teas, anything
anything on the menu on the days or somewhere. So
just a little plug from what come a week for
fresh pork from tomorrow?

Speaker 3 (15:36):
And do you get a drink with it?

Speaker 7 (15:38):
We've got plenty of drinks. We've got coffee, we've got cordy,
or we've got water. We've got anything we want you.

Speaker 3 (15:43):
I'd like to work there.

Speaker 7 (15:46):
I'm loving it.

Speaker 3 (15:48):
No, that looks brilliant. Okay, what fresh pork New Zealand.
That's what they're called fresh pork.

Speaker 7 (15:53):
Yes, fresh palk, New Zealand. So they're based on tomorrow.
But we we they processed the pork down in tomorrow
and we we do the orders.

Speaker 3 (16:03):
And then okay are you in Levin, Yes, yes, I'm.

Speaker 7 (16:07):
On the Burton by the truction up on the week
into the pigs up here and then it gets processed
up here from Bonners and then it gets sent up
to the orders.

Speaker 3 (16:18):
Brilliant, Jamie, nice to hear from you get in touch.
My name is Marcus. Welcome Hitill twelve. It's all about
the Christmas Ham and the path to a ham, finding
the butcher, asking the question of the butcher, how are
you going to do it? Where do you get your ham?
I don't know the questions. The path to a ham,
That's what I want to talk about tonight. You're to
Durkins Marcus. For those that couldn't afford ham, there was Muttenham, Marcus,

(16:43):
I do Gordon Ramsey five kGy bird. The Christmas turkey
is so moist. Everyone goes back for seconds. That's what
we want. Eight hundred and eighty Teddy and nine to
text Marcus, can you throw the Muttinham recipe from last year?
Out standing? A bit of the real helm chim Marcus
wild Venison Ham is the best Marcus ironic that the

(17:05):
Hamburger has. There's no ham, yes, Marcus, Muttonham. Where to
buy from Memories of our child was always the Muttonham
wrapped in a muslin cloth, so yummy? What about a hambag?
You could ring up and say, what about a mutton Ham?

(17:26):
I get mine early, I get mine late. I order
one every year from this particular butcher shop because they're
so good. What is that butcher shop? Because you'll be
running out of time. You don't leave it all the
last minute, because everybody the last thing you want to
be doing is on Christmas Eve trying to rush out
to find the ham because you end up with some
scoty small one from Peck and Save because you've run
out of things to do. This is the Christmas Ham Special, Marcus.

(17:50):
I pulled a hamstring chasing a turkey. I'm making a
vegan ham with chickpeas and glaze. It looks like a
real ham. Yum yum. I bet it's delicious. We cook
our ham and coca cola and a slow cocker. Start
it first thing the morning on Christmas Day. Turns out
delicious and no one can stop eating it. Wow. Coca

(18:16):
cola and a slow cooker. I guess it gets that glaze,
that caramelized glaze.

Speaker 4 (18:22):
Wow.

Speaker 3 (18:25):
I reckon this year. Should do it in fenta or
red pull just to be different. I'm sure it will
get in an effect. Marcus. We've ordered our free range ham
and turkey from our local butcher Marrow and audiwa. He
also does to durkins and other specialty items Sharon. For

(18:45):
those who been not on the Internet for the last
twenty years, it's a Durkin is a turkey and a
duck and a gurkin. It's a turkey and a duck
and a turkey, duck, quail, pheasant. I don't know what
the to Durk and I don't what the what the
kindit isn't to.

Speaker 12 (19:06):
Dirk turkey, duck, turkey, duck.

Speaker 3 (19:20):
I think it's a turkey, duck, chicken. To Durkin, it's
a portmanteau of turkey, duck and chicken. Turk, Turkey is
ur duck is duck, Chick is chicken. Haunt you to
the end of time because you'll be waiting for it

(19:41):
to go off. You've got this massive three birds stuffed
into each other. That's your t Durkin, I've never tried one.
Marcus best Butcher's best hamburger is are in a hamilton?
Isn't a chicken cooked in a bag at the souper
market called a single man's handbag? Cheese from Andrew Marcus?
Why do we continue to slaughter animals to feed ourselves?

(20:03):
I find it horrendous. Have as much rights as we
do eating pork. Killing animal is not a way to celebrate.
My dad loves working the day shift on Christmas Day
because he has ham sandwiches on the river bank with
the ducks. Marcus uncooked ham and are hungy is beautiful.

(20:27):
I reckon you should do it to Dirk and in
a hungy hungy that would work. Not one of those
beer keg ones. I'm never a bit sure about those.
They're a bit sketchy. I don't know how many of
the Hams are New Zealand sourced. I think most of
them aren't. But there will be kind of your specialist

(20:50):
ham places that will specialize in it. I don't know
where those ones are. You don't see when you drive
around the country. You don't see a lot of pigs.
Do you know? It's not a happy pigs. I don't
know why that does. I've never quite worked out. It's
quite a complicated thing that the pig industry. No, I

(21:16):
don't know what the answer at all.

Speaker 7 (21:17):
Of that is.

Speaker 3 (21:21):
A lot of the places just to pick up only
Hello Toby, it's Marcus, welcome.

Speaker 4 (21:27):
How you going?

Speaker 3 (21:28):
Yeah, good Toby.

Speaker 13 (21:30):
Hotel restaurant operated out of Marlborough and we've just gone
through the old Kaitiaki Promise and qual Mark Gold or
in Viro and one of the things that popped up
was buying local and supporting local, which we do and
have done for over thirty years in business. But now
one of the shading and one of the old problems

(21:53):
that came out of this qual mark operation was that
we're buying bacon from Rye Valley, but the bacon from
Rye Valley, the bacon on the back of the packet
is from Spain.

Speaker 3 (22:04):
I wondered about that. Yeah, okay, we're.

Speaker 13 (22:08):
Just all bacon smoked, cured lovely, never had any complaints.
But on the back of the packet bacon from Spain,
but it's labeled as Rye Vally bacon. Now I won't
say the operator because they're a great operator and a
good local operator. And you've got to check your facts
and in part of the supporting local and to get
your envirol older and viral silver, you've got a check where.

Speaker 4 (22:30):
Your products products come from.

Speaker 3 (22:31):
And it was another wake up call so to get that, Toby,
has it got to be all locally sourced to get
your coal mark or what's the other one called?

Speaker 13 (22:37):
Yes, Okay, you've got you've got to run a business
as sustainably as you can, and you've got to have
a lot of practicing place to do that.

Speaker 3 (22:45):
Okay, because you don't want to you know, want to
be you know, you want to be shipping Spain's shipping
ham halfway around the world. There's no joy in there there, Okay.

Speaker 13 (22:53):
Edward Time Valley which is about about a half an
hour drive away from Mulborough.

Speaker 3 (22:57):
Yeah, hey, Toby, when you say Marlborough, where are you octually?

Speaker 13 (23:02):
That's a white li like I just didn't want to
say where I was from.

Speaker 3 (23:04):
Okay, that's fine, that's fine. I just was quite your
mar Let's fine. I don't say that. Hey did you
say Katie Arki and Quole Marcus? It was at the
first word.

Speaker 13 (23:13):
That's part Kittie actually promised. But that that promises is
part of the customer base. So that's that's the customer
or the international tourists that next to promise that they're
going to be a good customer.

Speaker 3 (23:24):
Okay.

Speaker 13 (23:24):
Supporting the right people in New Zealand that are supporting
local that are leaving only footprints in the end and
not not taking anything, if you know what I mean.

Speaker 3 (23:34):
Okay, Toby. The big question from me, and you're a
chef for you that you run the place, are either
chef where you run the.

Speaker 13 (23:38):
Place, general manager.

Speaker 3 (23:40):
Okay, can you get good bacon and hams that with
the with the pork that's sourced to New Zealand? No,
not at all, or you can if you try.

Speaker 13 (23:50):
If you try, but you want to make a GP
in your products. So the product that we do have
in New Zealanders sorry from my experience which is biased
as as far too extensive.

Speaker 3 (24:02):
And you said GP that general profit.

Speaker 4 (24:05):
Gross profit, gross profit.

Speaker 3 (24:07):
So you're checking a few old acronyms at me and stuff. Abe,
it's good thing. I'm on the game. You don't know why.
I don't know why people I can't do pork cheap
in this don't know why we can't do it.

Speaker 13 (24:20):
Well, I think it's tendency to dig up the land
in a small space of area. So if you've got
four or five pigs, they'll they'll tear up a small
small area, which a lot of them come from barns,
from these overseas areas that contained peen.

Speaker 3 (24:36):
Okay, so there's been a humane probably correct. Okay, Toby,
I'm going to run. But that's really good. I appreciate
you coming through with that. So, yeah, the struggles real.
Here's a text. What is this ham Radio very good,
good evening, Helen. Welcome, it's Marcus Greetings.

Speaker 14 (24:57):
Oh hi Marcus. I was just listening to your chat
while I'm driving home. So I am from pocon O, Bacon,
and thank you for mentioning our hands. Our pick up
only is because our career order book is now closed,
so we've fully committed with all the hands that we're
going to send around New Zealand, and we just the

(25:18):
career companies get so bogged down. You know, we want
our hand to write in good condition. So that's why
it's pick up only at our place.

Speaker 3 (25:27):
Okay, Well, wow, when's the right time to order for
next year?

Speaker 14 (25:34):
Oh? You know, when you're not really thinking about Christmas?

Speaker 6 (25:38):
But those people give us a warning?

Speaker 3 (25:40):
When give us a warning next year, Helen, I always
leave it too late. I'm not looking for myself.

Speaker 15 (25:45):
By the way, Labor weekend is when really all our
regular customers get their orders in and we we're just
about fully committed with our hand order and a few.

Speaker 14 (25:56):
More days will be closing or our book altogether.

Speaker 3 (25:59):
Dan, can you put a memo in the book for
next labor week Sorry, Dan's already on it. Next weekend?
Do you want to talk about where you're as you're
pork source from overseas.

Speaker 14 (26:08):
No, so we shall only fresh New.

Speaker 3 (26:10):
Zealand pork, okay.

Speaker 6 (26:12):
And it's all everything's.

Speaker 14 (26:15):
Cured to order. It's it's cured freshly to order. So
if you're picking your ham up on the twentieth of December,
your your ham is being cured just earlier in the week,
so it's fresh New Zealand pork. It's extensive to buy
in and our costs are huge and it's just reflected
in the price. Okay, and we try to be a

(26:38):
reasonable average price because that's our philosophy as well.

Speaker 3 (26:42):
And you can and Helen, you can keep doing it.
You will keep doing it with New Zealand pegs. Is
that right? That's that's that's your call value. Is that
what you'll do?

Speaker 14 (26:50):
That's what we do?

Speaker 4 (26:51):
Yeah?

Speaker 3 (26:52):
Okay, good, good, okay, Because it'll be I mean, it's
just once a year. There'll be a market for people.
They'll want to know where it's from and they'll be
happy to do the extra, won't they.

Speaker 14 (27:01):
It's a treat, Marcus. Most people only had that purchase
once a year and they want you know, it's the
star of the table. It's a huge responsibility for us
to have that quality year and year out, and it
gets reflected in our awards that we you know, we
strive for every year in the Bacon and hammel.

Speaker 3 (27:21):
Woods and just don't just this might be a silly question.
So if people are ordering them in late weekend and
getting them like three or four weeks later, are they
keeping those in the fridge until Christmas? Is it how
you have to them?

Speaker 14 (27:32):
No, they don't. They don't get them three weeks later.
They order them in October for their collection date in December.

Speaker 4 (27:41):
Uh huh.

Speaker 3 (27:44):
Oh, well, I'm going to get it together for next year. Oh,
you'll be flat you'll be flat out.

Speaker 16 (27:49):
Eh, We're really busy.

Speaker 14 (27:51):
Yeah, And it's it's a huge responsibility taking all these orders.
You know, our customers are relying on us to produce
their main meal and we want it to be perfect
for them. That's what we do.

Speaker 3 (28:04):
And the bad thing about the bad thing about you,
Helen As you can't call yourself Pocono Bacon for much
longer because you're becoming a suburb of Auckland, aren't you.

Speaker 14 (28:12):
Well no, not really. We are in the Wyckedo District Council.
We're in the most northern part of.

Speaker 3 (28:19):
Yeah, still growing, Poconos growing pretty quickly, isn't it.

Speaker 14 (28:23):
Art's huge, unbelievable the level of growth and school is
boosting at the scenes.

Speaker 3 (28:29):
And I got believe it. They're right on news, Helen.
But lovely to hear from you. Thank you. The path
to a Ham It is Ham radio. What have you got?

Speaker 15 (28:36):
Oh?

Speaker 3 (28:36):
Wait, she's good. That woman from Porkino Bacon had so
much more to say to it. I got jammed in
with the news. It's so much more to say in
the dream for me, right, would be to catch the train?
Would it stop there? What's it called? The who are you?

(28:57):
Always forget the name of the train because some of
the named our museum down south. Anyway, Once they'll get
that together, I'll do with the NC loop and get
the train down to the pork and Old to get
the bacon.

Speaker 17 (29:06):
Paul Marcus, welcome, Hey Marcus, how are you good?

Speaker 3 (29:10):
Thank you Paul.

Speaker 17 (29:12):
It was so nice to hear Helen from Poco. They
do do a good.

Speaker 3 (29:15):
Product, tremendous good branding. They're there at Pocono at the
beginning when no one else was. Now they're folding over
themselves to get there.

Speaker 17 (29:23):
Yeah, and you know what it's it's about passionate, it's
about people, and it's about products.

Speaker 3 (29:29):
That's it.

Speaker 17 (29:30):
You've got all of that. You make a good product,
don't you.

Speaker 3 (29:34):
Oh absolutely, it's about your brand too. You do it off,
do it off nothing. Long enough, it becomes second nature
for people. I don't know if they've got a jingle.
They're always good with ready advertising. I don't know if
they've got a jingle, a singi jingle.

Speaker 17 (29:45):
But anyway, okay, well look I just had to call
you because I'm not with the business anymore. But there's
there's a company that's been going for thirty years, only
left earlier this year and it's called Colonial Bacon and Ham.

Speaker 3 (30:01):
Now we're hearing all the head well okay, yep, Colonial Bacon.

Speaker 17 (30:06):
We're there for a long time. Wow And once again
nice people but hand crafted ham products. And it's based
in South Aukland. And the reason I called you because
they've got no interest in this, but you know, no
skin in the game, as they say. But there's people.
It's a factory shop, so you can go in there

(30:26):
and there's all different sizes and out of their chillers
you can get that, and you can get bacon and
other things. And I can honestly tell you that over
my years of being there, people were calling me saying,
what a great ham that was. It's not salty, it's
cared for, not pumped out like kicktacs. You know what

(30:47):
I mean.

Speaker 3 (30:48):
Yep, got pumped out.

Speaker 17 (30:50):
Everything is handled properly.

Speaker 2 (30:53):
Yeah.

Speaker 17 (30:55):
I'll be there this year even though, and buying a
half hand. But they do cobs that a champagnes halves holes.
I mean you can basically get what you want and you.

Speaker 3 (31:06):
Get you get thick cut pork, belly, kebarbs.

Speaker 17 (31:12):
Yep, you can and look pretty good.

Speaker 3 (31:15):
Go off like.

Speaker 6 (31:17):
Co B.

Speaker 17 (31:20):
Yeah, co ov, they got everything.

Speaker 3 (31:22):
I don't know what that is. I'm not the acronym guy.
What does that mean?

Speaker 17 (31:29):
What do you mean?

Speaker 3 (31:29):
Co ov?

Speaker 17 (31:32):
He cooked on the bone?

Speaker 3 (31:34):
Flip, you can't. This is not the industry folk. You've
got to cooked on the bone.

Speaker 17 (31:40):
It actually says co o B. And then underneath cooked
on the bone.

Speaker 4 (31:45):
Wow.

Speaker 17 (31:46):
So you know what you and you know the older
people and on one of them they prefer him cooked
on the bone.

Speaker 3 (31:54):
Oh it's got to be it's got to be cob.
That's where the flavorers correct.

Speaker 17 (32:00):
I just thought I had to ring and tell the
audience because if they're out in south work and the
shop's busy anyway, that they do care about their.

Speaker 3 (32:08):
Products, so well you because you're no longer rapping for them,
but you will go out to the factory shop and say,
get a bluie. How are you eryl? Good to see
it all looked like you're going. Well, I missed you guys,
but it's good to be out of my own. Can
you sell me a ham? Is it? The world?

Speaker 18 (32:21):
Go?

Speaker 17 (32:22):
And they will sell me a han. I will not
get one check.

Speaker 3 (32:25):
No, you wouldn't want to because I respect. It's like
me to walk with kings and keep the common touch,
respect the whole process. There's nothing worth and you'll go
co b.

Speaker 6 (32:38):
H.

Speaker 17 (32:39):
I've done champagne them last year. I think I was
a bit lazy, but yeah, I'm going to go CoV
this year. Definitely hock end. And that's the other thing.

Speaker 3 (32:48):
Okay, here's a here's a question for you, right that
might that might elicit some response to the next hour,
so preferably the wrong answer. Okay, how many hams do
you get from one pig? Is it four? Is it two?
Or is it six?

Speaker 17 (33:05):
It's two?

Speaker 3 (33:06):
Is that all?

Speaker 17 (33:08):
Yeah?

Speaker 3 (33:09):
And what about the front? What about the front legs?
What about the front legs?

Speaker 17 (33:14):
No, that's your poor cross.

Speaker 3 (33:17):
Can't they turn that into a ham?

Speaker 17 (33:20):
Not really because the front line in there. Yeah, I
know what you're saying. But the back end is your hands.
So the old butchers with your smoke houses and that
that do a really good job. They would buy over
the year. They would be storing all the back legs

(33:40):
and freezing them and then thawing them out and then
putting them in their smoke a crystal. But you've got
to have a bit of money to do it.

Speaker 3 (33:51):
Yeah, okay, you get you Yeah, okay. There'd be some
of those food obsessors could do some fairy smart hams,
couldn't they some of those people you know, with money
and time is no object.

Speaker 19 (34:02):
Yeah.

Speaker 17 (34:03):
Well I'm not sure about them.

Speaker 3 (34:06):
No, nor am I. But you know, I'm just trying
to get the conversation going. See ib Thanks Paul, tremendous Marcus.
Where do fresh pork get their pigs from? Are South
Island born and raised? Marcus? Anyone going south from Drewy
don't bother traffic not moving preffic cones are out scheduled maintenance.

(34:26):
You use your Google Maps anyone, go Marcus Best Butcher
and Wellington Bills and Karori. They have fantastic hams, home
cured wow glazed ham on the barbecue smoke at next level.

(34:48):
Next level is one of those words, isn't like big
on TikTok. You're hearing a lot these days. By the way,
we need to also acknowledge, since we are talking about
the great Christmas providers, every time I'm underned and going
for a bit of a wander around, I enjoy a
great deal going past the place they make the Pavlovers cowls.

(35:11):
Just a small, single level building with a couple of
roller doors, and they put out the pevlovers that keep
this country going at Christmas. Boys and breezens, some cream
or whatever. Always good. And I don't know about you, right,
but I reckon it's easier to buy a Pavlover than

(35:33):
make one because they are so good. And I'm not
in the back pocket of Big Pavlover or Big Bacon.
But I just like to call it like it is,
local manufacturers, great pav Even during the egg shortage last year,
they're still doing their Pavlovers right in the Scarfe Zone

(35:53):
one of the great providers. I hope they've been recognized
our sanitarium of stop making peanut butter. What's with them?
If you don't pay text, you can't make a profit
out of peanut butter. What are you doing wrong? They're
not even They're just going to stick with up, stick
with up and go and week picks. It's a crisis
of imagination at Sanitarium. How did they lose the peanut

(36:16):
butter market? For goodness sake, I know there's all these
bougie peanut butters came along, but cheapest. You're not paying text.
You should be able to compete on price. You should
dominate the market share. Oh well, it's sanitarium for you

(36:36):
that they've done that. Other topics that you might want
to put you all in about some of the whales
have been refloated, some have become stranded again. And one
of the banks Australia is going to start charging people
to withdraw money. Will happen here? Three dollars for withdrawing

(37:01):
cash every withdrawal at a bank, of post office or
by phone. So I presume the seamlest way to do
it will be via payway. I don't know if they get
charged for that also, So I don't really know what
the answer is there, Marcus. Still, but not if you

(37:21):
want to be a part of it. Oh eight hundred
and eighty eight Daddy and nine text. It's all about
the Hams. It's Ham Radio, Marcus. Unless it's free range meat.
Vegetarianism is the way to go. Too many pigs suffering,
it's cruel marks. Good riddance to Sanitarium's tasteless peanut butter.

(37:42):
I moved to pick years ago, much better. Even rats
prefer in their traps for their final meal. That's from Simon.
Always felt Picks peanut butter felt a bit culty. Mind.
I guess Sanitarium's culty as well, isn't it.

Speaker 4 (37:59):
I don't know.

Speaker 3 (37:59):
I always thought the guy was a bit of a Anyway,
I suppose you're going to go out and sell your product,
you got to sort of be alive. But you know,
book a tour and all that sort of stuff. Really,
it's peanut butter, for goodness sake. Do you want a
two of the factory Marcus. A stuff story from the
twenty ninth September nineteen twenty twenty four claims that Timudu

(38:22):
had twenty eight butcher shops in the nineteen sixties. Now
there are three left. Pretty well spot on when I
said there is a tenth, isn't it three left? Including
Cloudy Peak Butchery, very wet and Hoka ticket Tonight it
will get worse. And here's a tremendous text ham glazed

(38:46):
with honey and cloves, surrounded by a ring of cumuo
mash with mini marshmallows on top, burned the marshmallows slightly. Yes,
please Ham Radio, get amongst it people. If you've got
more Ham stories, you want to go into nostalgia or history.
Once upon a time you get on your bike and

(39:06):
your bike down to the shop and anything Hem related
them into long winded stories about getting a ham, bringing
up and saying, once upon a time, our boss every
year would get us this, well, guess a Christmas Ham.
It'd last us through to through the hands.

Speaker 4 (39:24):
That day.

Speaker 3 (39:24):
We'd hang it from a tree high up away from
the what would be hanging it away from? Something to
say about that would be tremendous. Joeanne, it's Marcus. Welcome
and good evening, Joe Ane.

Speaker 16 (39:41):
Yeah, hi MICUs, how are you well?

Speaker 17 (39:42):
Good?

Speaker 16 (39:42):
Joe Ane, I've got this excellent Christmas cooking book called
Christmas with Gordon, which.

Speaker 3 (39:48):
Is Gordon n z oh not Dryden, okay, yes, Christmas
with Gordon yep.

Speaker 16 (39:54):
And he has a glazed hand menu which is I've
done quite a few times, which is absolutely beautiful. So
you have a glazed ham and the honey glaze is GM.
There is sugar madeira, sherry, vinegar and honey and you
serve with that meal pair and saffron chutney, parsmate pure

(40:15):
and creamed cabbage with time and it's just absolutely divine.
And the other great thing about this cookbook is that
there's a section in it which actually is ideas for
cooked hamd because you always have all this cooked hand
left over but in a few more days. So in
those recipes there is pea and hand soup with minted crank.

Speaker 3 (40:36):
Frice delicious, delicious.

Speaker 16 (40:40):
Well yes, And the thing is you use your handstock.
A good thing about cooking up a ham. If you've
got like a three kg ham, you get like leats
of this beutable stock and then there's like a spaghetty cabinara,
which is what we always think when the last meal
of our cold ham is we have the spaghetti cabinara.

Speaker 3 (41:00):
Is this five days after Christmas or ten days after Christmas?

Speaker 14 (41:03):
Well?

Speaker 16 (41:04):
Probably vital six, I guess.

Speaker 3 (41:07):
But I'm going to throw a couple of questions at you.
I'm going to throw a statement and then to follow
by a question. The statement is, Joanne, is that Gordon
Ramsy's cookbooks are the absolute prinacle of cookbooks because all
the recipes have been so well tested and for anyone.
They're extremely straightforward and sensible and easy to do. Anyone

(41:31):
can do them. There's no special skills. They are great cookbooks.
Have I got that right?

Speaker 6 (41:36):
Yes?

Speaker 16 (41:37):
The instructions are what are the key to these books?
Of course have tested them. But if you follow his instructions,
for example with the hand menu, he actually tells you
what to do days in advance, so it is what
you want because he's said, now, I just love it
because he.

Speaker 18 (41:57):
Goes well, just on the page, so I had.

Speaker 16 (42:00):
Planning your time well in advance. Audo again and make
the pearance ef on chutney and seal and sterilized the
day before, four hours ahead, an hour ahead, about fifteen
minutes ahead, just before serving. So he's got all these
things you need to do and if you follow that,
you will look like a genius cook.

Speaker 3 (42:18):
Yeah, and here's my follow up for that, because once
you said peer and Sefron Jutney, I'm gone. So that
just sounds fantastic. But for those people right that haven't
got the book, and it's called Gordon Rameses Christmas, Christmas
with Gordon, Christmas with Gordon? Is it? Is it online?

Speaker 16 (42:42):
I don't know about that. Actually, I've had I've had
this book. I've actually when I looked at it before,
I've just met cook everything, isn't it?

Speaker 4 (42:49):
I believe you.

Speaker 3 (42:50):
I believe you will have Why wouldn't you? Is it
still available for people?

Speaker 16 (42:55):
Well, you may be able to get it maybe, like
I'm trade me.

Speaker 3 (43:01):
Well, I'm seeing on Amazon it's three hundred and five
dollars Australian, so it must be quite sought after.

Speaker 16 (43:07):
It's very very good, I have to say, though, there
is one recipe in this this book that doesn't work.
And I've cooked hundreds and hundreds of his his recies.
I've got like about eighteen of his cookbook really fancy
ones to really simple ones, and I've only discovered one
recipe that didn't work, and it's in this book.

Speaker 3 (43:27):
And what is it?

Speaker 16 (43:29):
It's the Christmas Bomb?

Speaker 3 (43:31):
Would there be something? Would it be something to do
with you said an ingredients that are different? Is there any.

Speaker 16 (43:38):
I don't know. I reckon that. I don't know. We
thought it. My husband and I did a lot of
analysis of this. We thought it was in because it
was a real show stopper. It's beautiful looking because you
make like a chocolate Swiss roll and you're rot You
cut it very fine and you put it in the
bowl and then you put the you know, you put
the glad.

Speaker 3 (43:53):
Looks fantastic.

Speaker 16 (43:56):
It does, and we even had the weird currents. I
think we put the red current bush in so we
could have that on top, but it doesn't. The flavor
profile was off. That's what we thought, and which is
interesting because I, you know, I really wanted to make
it because it does look beautiful, but it wasn't really good.
So I don't know whether I did something very wrong
or just one of his fails.

Speaker 12 (44:17):
Maybe did you get the jar perfect?

Speaker 3 (44:19):
It's got j cherries and curse? Is that right? You
had those?

Speaker 20 (44:22):
Yes?

Speaker 17 (44:23):
Yeah?

Speaker 16 (44:23):
Yeah, yeah, I've had everything. What the other thing I
recommend with his cooking if you can do using all
the ingredients, he says, if you can find them, and
the next time you make it, do whatever you like,
but initially, always do what you always use the ingredients
of his because then you really can compare it to
your variety or your variation of it. But that's Christmas.

(44:45):
But we'll just see you through Christmases. Because there's the
turkey menu, which I've done. There's the goose, there's there's
just everything. There's nuts, there's desserts, the breads.

Speaker 3 (44:54):
Easy to get, easy to get a goose? Was it
a the goose?

Speaker 16 (44:57):
Well, someone at work was doing a caul up.

Speaker 21 (45:00):
The Oh.

Speaker 3 (45:03):
When you need your own lifestyle program, look at you
getting your own carl up the road. You got your up,
mind you, there are your recipes, the Gordon's. But you're
doing it, aren't you.

Speaker 4 (45:11):
Well?

Speaker 16 (45:12):
And somebody at worked it was what's that big? I
can't remember the name of it now, But anyhow did
the goose color? And I didn't get a whole goose
because I thought I did think I would have gotten
trouble at home if I had have arrived with a
whole goose in the back.

Speaker 8 (45:25):
Of the car.

Speaker 16 (45:26):
So I just asked for two very two big goose
breasts which are huge. So I did I did the
recipe with the breast because it would have been because
my husband would have said to me, what what are
you going to do with that big goose? And I
would have said, I'm not sure. I probably need help.

Speaker 3 (45:43):
Happy Christmas, Joanna. It's been a delight to talk to you.
I appreciate your organization and your enthusiasm. Evening, Robert, Welcome
to the air waves.

Speaker 22 (45:52):
Thank you, Marcus.

Speaker 4 (45:54):
Good eating to you.

Speaker 3 (45:55):
Evening, Robert.

Speaker 4 (45:58):
Marcus.

Speaker 22 (45:58):
So, I just wanted to wring you about the butcher's
shop in Northeast Valley in Dunedin.

Speaker 4 (46:04):
Yes, it will be.

Speaker 22 (46:06):
One hundred meters from the entrance to the gardens and
it's no longer read. It is actually painted white. Is
still red on the sign going around the verandah and
the door is red. But it's called Deep Creek Gully.

Speaker 10 (46:25):
Wow.

Speaker 3 (46:26):
Is it near a Is it near a deck Creek?

Speaker 4 (46:29):
No?

Speaker 22 (46:30):
But I believe the pigs are raised there. That's on
the road to Middle.

Speaker 10 (46:33):
March, Ah.

Speaker 22 (46:37):
So I think that's where the pigs are raised. I'm
not one hundredercent sure about that, but every Christmas you
can go there in December and people lining up for
the hams that's been bought. It was owned by fred
D Estrict and then his son Neville Estrict, who was
in my classic King's High School. Is why I know

(46:58):
so much about it. He took it over and he's
been it's been there seventy years.

Speaker 2 (47:03):
I know that.

Speaker 3 (47:05):
Right to need a North Intermediate school. That's where it
is school.

Speaker 4 (47:09):
Yep, that's right.

Speaker 22 (47:11):
It is on the corner. Quite you're quite right there,
right on the corner, and you can probably get anything
you like. He's a master butcher. I understand. In Germany
where he came from, it takes something like fifty years
to become a master butcher, and he is one.

Speaker 3 (47:30):
And he's a long way he's a long way from home.
Y it's got his name. Look I'm looking at fred
D Iscrick Limited.

Speaker 22 (47:39):
Yeah, fred D Istrict, that's what it used to be called.
I don't go there without getting some of the sausages
southern of fantastic.

Speaker 3 (47:50):
Well, we're doing a we're doing a Dunedin trip this week,
so I will go there, yes, and I'll also go
to Upper Cuts and winter because I've got some stuff
to get there. But yes, I enjoy it. I enjoy
a meat pool. I don't eat much meat, but once
in a while I enjoy a meat pilgrimage.

Speaker 4 (48:06):
You'll find plenty for you there.

Speaker 3 (48:08):
Where are you in dneed? In there, Robert?

Speaker 22 (48:11):
Where am I living?

Speaker 11 (48:12):
Yeah?

Speaker 3 (48:12):
Which part of the need?

Speaker 4 (48:13):
And are you.

Speaker 22 (48:16):
Living Mary Hill?

Speaker 4 (48:18):
Oh? Yeah?

Speaker 3 (48:18):
Okay, I am like I like to visualize everything with
the busses. But you get down there, okay, okay, so
that's Northeast Valley. Okay, well that's still there and it's
still goes.

Speaker 22 (48:29):
Our buses are fantastic.

Speaker 3 (48:32):
Really good. I look, I rate the services incredibly. I
think the bus system there is very very good.

Speaker 22 (48:38):
Well, I've only got on the bus first time. I'm
just on eighty and I've only got on the bus
the first time. In the last twelve months. I couldn't
recommend it enough. I go for trips on the bars.
I go down to Port Jammers or out to the beach,
or even down the Peninsually. You can go anywhere you go.

Speaker 3 (49:01):
You can go beyond Port. I tried to do everyding
eating bust and within a day and got remarkably sucessful,
but failed to get to what's the beach out South Brighton?
And no to Brighton. There's a beach. There's a yeah,

(49:22):
you get to Brighton Beach. That was but because the
Buster Middle, the Buster Pinch is a beautiful trip around there.

Speaker 4 (49:29):
Yes, yes, lovely.

Speaker 2 (49:31):
OK.

Speaker 3 (49:31):
Nice to talk to you too, Robert. I'm pleased you
found the busses. Might see you on it next time
seventeen away from ten. Sorry if I'm at Dneedin Public
Transport Ball, but I do enjoy it now with my
b card Catherine good evening.

Speaker 23 (49:45):
Hello, welcome, thank you. My comments are not quite as
interesting as the last. People more and more in observation
a shop at I used to shop at Peck and
Save and buy my sandwich ham for the kids lunchboxes.
And at COVID times they got rid of the deli.

(50:06):
They did prepackaged ham sandwich Ham. So you can't buy
just what you need. You have to buy the prepackaged
and it comes in a non recyclable plastic container. And
I think it's called Country Pride, and it's twice as
much as I need, so I either have to throw

(50:28):
it away or ignore the best four days and then
I can't even recycle. They can tell you that's right,
So now I don't go to Peck and say for
my sandwich ham, because I don't want to buy any
hand that I need in a non recyclable.

Speaker 3 (50:41):
Can I not a terrible soft plastic that's good to
know one a landfall for tomorrow here. I agree. They
really have embraced that whole prepackaged foods that Peck and Save,
haven't they.

Speaker 23 (50:52):
It's really disappointing that they've got rid of the single
use plastic bags, which actually I used multiple times if
I did get them and replace things that could be Yeah,
recycling isn't. So yeah, it's one of the few things
I go to. We're worth for now. There's my daily here,

(51:13):
so I could buy what I need.

Speaker 3 (51:15):
Brilly Catherine a sensible comment. Thank you Neil at Marcus.
Good evening and welcome.

Speaker 24 (51:22):
Good evening to you, Marcus. I would like to make
a strong recommend for a mutton Ham. I'm actually tiny
bit surprised Marcus that you didn't mention it, because it's
your neck of the woods. Tiny is Butchery in Milton.
They make the finest mutton ham reasonably priced, and Tiny

(51:49):
make them and well the superb, superb. I can't say
they're the best. We haven't cried mutton Hams from many places,
but I highly recommend it.

Speaker 7 (52:01):
I really do.

Speaker 24 (52:03):
Years ago, my wife and I, she's called Anna, called
the man. We lived in Toco Mouth, which maybe you know,
and we used chiny Is certainly weekly and two or
three times a week, and we all always had one
of his mutton hams in absolutely superb.

Speaker 4 (52:23):
Wow.

Speaker 3 (52:25):
When were you last there?

Speaker 24 (52:27):
It's a few years now. We moved on in Wainu
Yamata Hutt Valley. But a few years ago we were
invited to a wedding in Milton, and Mam and I
flew down and I went in in Chinese and he
did me three to bring black up back on the plane.

Speaker 3 (52:44):
I wonder if he's still doing. And that's why I'm asking.

Speaker 24 (52:48):
Well, there was Chinese, and then a quarter a mile
further down the road there was suss who is his sister.

Speaker 3 (52:57):
For goodness sake.

Speaker 24 (52:59):
Yeah, as I said, I'm not being rude, I'm slightly
surprised that you haven't heard of it, because his fame
spelled spreads quite away.

Speaker 3 (53:08):
I certainly know tiny. I think he's got a butchery museum.

Speaker 24 (53:14):
I don't know about that.

Speaker 3 (53:15):
Oh you must have. Yeah, that was quite a famous
story there for a while, the Butchery Museum. And because
Milton's famous for two things, one is the Milton Kink
and one as the butcher and one as the Butchery Museum.

Speaker 24 (53:27):
Well, I didn't know about them.

Speaker 3 (53:30):
I didn't know.

Speaker 24 (53:31):
Yeah, yeah, yeah, But did you say in you tiny?

Speaker 3 (53:36):
No? But I think I might have interviewed him on
the radio a few years.

Speaker 24 (53:40):
Beck hele of an ice block, Marcus.

Speaker 3 (53:44):
And he's a big union is he?

Speaker 24 (53:47):
Oh, big lad?

Speaker 7 (53:48):
Yeah?

Speaker 24 (53:48):
Yeah, beaches and lost a lot of weight, but it
was it was a big, big lad. But and he
used to do his own hams, you know, conventional hams,
and he didn't have one of these fancy machines to
slice it. You'd go and say slayer ham chan He'd say,
how big? And it cooks it absolutely perfectly with his knife.

Speaker 2 (54:11):
Yeah.

Speaker 24 (54:12):
Real old school, Marcus, real old school.

Speaker 3 (54:14):
And when will you last?

Speaker 4 (54:15):
The Neil?

Speaker 24 (54:17):
Well, I've got to mention Marcus. So it's hard for
me to say it a few years.

Speaker 3 (54:24):
Okay, I'll check that out, Neil, because as I say,
we're driving up there, I'll do a bit of a
whis being through. There might have been the other guy
they had the might have been a slaughter. They had
the butcher's shop. I know think Milton Hare has got
a butchery museum. But nice to hear from you, Neil,
welcome in. It's Marcus, good evening.

Speaker 25 (54:43):
Just a couple of brief my brief runners. The lady
who wrote basically sad the two Economies of spell is
now unfortunately, but the butcher can mean for anyone who's

(55:04):
South Canterbury, who is ducts.

Speaker 3 (55:06):
He's just can you just talk into the phone in
because it's true?

Speaker 5 (55:11):
Oh?

Speaker 4 (55:11):
Sorry, is it is?

Speaker 16 (55:12):
It?

Speaker 9 (55:12):
Is this better?

Speaker 3 (55:13):
It's terrible a speaker really no, No, I'm.

Speaker 21 (55:16):
On the headphones, but I'm actually I'm actually butchering and
here at the moment, so I'm kind of got my
headphones on.

Speaker 3 (55:25):
Wow did did you kill it yourself?

Speaker 1 (55:27):
In?

Speaker 10 (55:29):
Yes?

Speaker 25 (55:30):
Absolutely?

Speaker 21 (55:30):
Yeah, yeah, we're saying.

Speaker 3 (55:35):
In what's with the butcher?

Speaker 21 (55:38):
Dutches? It's in Lincoln, South Canterbury.

Speaker 25 (55:45):
I can spell it for you if you like.

Speaker 21 (55:48):
Once again the corner rang up about the German butcher.
This guy is an old school for your generation.

Speaker 3 (55:53):
Okay, but I've got d U t.

Speaker 21 (55:57):
Oh no the d E. You hang on, well, I'll
spill it out for you.

Speaker 25 (56:04):
Let me google them.

Speaker 4 (56:06):
Where are we?

Speaker 6 (56:09):
Uh h.

Speaker 21 (56:12):
D E U T S c H E S and
then E C K.

Speaker 3 (56:23):
Dutchess Limited Lincoln Butchers. Yeah, okay, wow, old.

Speaker 21 (56:28):
School, old school German back now. Unfortunately he's really struggling
because you know, it's this economy of scale once again.
But he used to do fantastic small goods. I do
a venison ham every year. He smokes a hand for me.
I do my own small goods, like my own doll
to on and next sort of thing, just because he

(56:49):
doesn't do them any more.

Speaker 3 (56:50):
No money, handy parking right up the front and get
your hair cut two doors down. I know that place,
well you do you go?

Speaker 26 (57:01):
Yeah?

Speaker 21 (57:02):
Another And it was strange to hear the other guy
ring up about a German butcher. They seem to be
the bees these needs, you know they do. They do
seem to take a great pride in their small goods.
Unfortunately he doesn't do a lot of small woods anymore.
I'll do my own small goods. Literally, as I'm speaking
to you, I'm I'm cutting up some venison for built on.

(57:24):
But yeah, he's really good at his hands and lovely,
lovely gentlemen, spin a yarn with you for an hour.
You can sit there and he talked to you for
an hour about anything you want to bloody.

Speaker 25 (57:34):
Talk talk about brilliant.

Speaker 7 (57:38):
I'm just trying.

Speaker 21 (57:38):
I'm just trying to boost them because the poor guy
is struggling and they're fantastic.

Speaker 25 (57:43):
Dude.

Speaker 3 (57:44):
Has he been there a while?

Speaker 21 (57:47):
Oh yeah, hell of a long time mate.

Speaker 3 (57:51):
And we're any and whereabouts kind of the general area.
Did you get your deer?

Speaker 21 (57:57):
I'm in North Canterbury, so I actually travel travel to
the other side of Canterbury just to see this guy.
To do so, I watched my own animals. I have
only gray sheet and I shoot hobbs and deer, and
I trade him for beef as well, so I don't
really buy any meat. It's all homegrown or shot. And

(58:18):
I travel all the way down there to get my
sausages made by him and get a venos and hand
by each year, which is a fantastic ham. If you're
going need to get game.

Speaker 3 (58:27):
Yeah, i'd like to. I'd like to earn a bark
on that journey. Do you do salamis with him?

Speaker 21 (58:36):
Yes, yes, he will do SLAMI he doesn't have them
in the shot, but if you take him in Unfortunately,
Venison's are very lean meat, so you always need to
take him in a bit of wild walk as well.
But yeah, he's a fantastic outesian. But I find he's
actually he's wonderful because he's taught me how to do
my own small woods, which is really weird because you

(58:57):
think it's going to take business away from him, but
instead he imparts his knowledge onto you, and you know.

Speaker 3 (59:04):
Yeah, that's the way, that's the way to do it.
As people are and people will travel with someone with
a good brand. I can imagine next year someone we
bringing about the guy on Lincoln and I remember that
and ya because people, I think people are passionate about
the story behind their food. Now that's why I enjoy
doing a show on butchers once a year.

Speaker 21 (59:21):
I think, unfortunately, Marvius, as I was discussing before, the
economies of scale now and times are hard. If people
can't don't have the ability to hunt your own meat
or grow their own meat or their own vegetables as well,
people are going to go to the chiefest option. I
guess it's just as unfortunately sad, but it is what
it is. You know, you've got to pay your mortgage,

(59:42):
you've got to pay your phone bill, You've got to
pay for your kids school clothes. You know, you can't
afford to go and buy a nice cut of meat
when you've got to feed you know, the seed family
of four in cozy kids and put shoes on your feet,
pay your mortgage. You can't afford to go up via
dam kad of meat. And it is a shame that. Hey,
it's you know, it's economy. That's the way the world is.

Speaker 4 (01:00:04):
You know.

Speaker 21 (01:00:05):
I do recommend that people go out there. We will
learn how to hunt. It's some wonderful pastime. It's a
beautiful feeling. If you're going to eat meat. That's the
only way to do it.

Speaker 10 (01:00:15):
The staindy, brilliant.

Speaker 4 (01:00:19):
That is en.

Speaker 3 (01:00:22):
Wow he til midnight. My name is Marcus. Marcus breaking
news the Larays La Rays. The Larays have just won
their third game in a row against the Hot Sauce
three nil in the FHL Hockey League at the Evandale
Square Gardens. Yes against a reverheart hitting game with the
crowd going wild in the stands. Spread the news for

(01:00:43):
everyone that loves to watch heartening true ice hockey. Joel
Sterling Odd's Rex Spence has the Butchery Museum, Milton, North
end of town. Marcus serving a big lunch for our
four thousand, two hundred employees next week Ginger and Apricot
glazed ham on the menu, buying in eleven hundred kilograms
seventeen sittings. It was four locations in one day. Gosh,

(01:01:08):
what business with four thousand, two hundred employees. It been
New Zealand's biggest business.

Speaker 4 (01:01:15):
Is it?

Speaker 3 (01:01:15):
Wonder what that is? Be a hospital? Would it know?
My name is Marcus Headle twelve. It's all about hams.
Tonight it's Ham Radio the Christmas Meets. You might be
doing something different. What is that's something you are doing
that is different? Will you go a mutton ham, a
lamb ham? Or have you got your tried and tested
place you will go to for your standard ham? We're
all about this. You got something else to say about

(01:01:39):
that would be nice to hear from you. Eight hundred
and eighty tell your nine to nine text. Great butchers.
You want to give a shout out to never heard
the world word small goods said so often they do
a lot of work butchers. You know it's one of

(01:02:00):
those things you do get banged for your buck. I reckon,
I said for every passionate as well about what they do.
So yeah, it's good exciting that the still butcher's out
there doing stuff. It's all good than things because you know,
the supermarkets just took about all that business of everyone,

(01:02:22):
didn't They not quite the same, Marcus. You're definitely giving
the subject a hammering tonight, Marcus, great show is always
indeed tinye Milton Butchery Hams simply the best. His sister
Susy passed away. Delightful lady. We moved from Tayedi Beach
to Westport four years ago. Biggest miss Chinese ham and

(01:02:44):
beautiful quality. Meet Daryl Westport, Marcus. Sounds like you're in
a ham heaven down South. Get on the bus, Gus.
No more Sanitarium Peanut Butter. If they can't make a
profit selling that, they've sort of given up on everything. Sanitarium,

(01:03:08):
they're just doing up and going week Picks to Crisis
of imagination. We weepicks are fine, but they're not going
to hit the world on fire, are they? No, Boy,
it seems to be a show we do about every
four years, this one. I think the hem show. You

(01:03:28):
want to do it every year? People get sick of it, Sally,
it's Marcus. Good evening, Hi Marcus, how are you good?
Thank you, Sally.

Speaker 26 (01:03:39):
Now you were talking about butchers. Yeah, my grandfather with
hell of it go on back in day when they
were in short and strage. Oh yeah, they first started
and he was a youth with the old bicycle dropping

(01:04:02):
off deliveries. Ye works for them for I think something
like twenty fighs maybe as it is. And he was
gifted the shop from constant day. Yeah, and he'd lived

(01:04:23):
all his life in Franklin rats and he was just
a that shot for being a loyal resl.

Speaker 3 (01:04:31):
And that shop's not there anymore, was it.

Speaker 26 (01:04:34):
It's not It was the side where Chlorossler's pray go
around that.

Speaker 3 (01:04:40):
Oh yeah, yeah, yeah, I think there is still a
butcher there isn't there.

Speaker 20 (01:04:44):
It was it was back in the day.

Speaker 27 (01:04:46):
But no it's gone.

Speaker 3 (01:04:48):
Well how long ago?

Speaker 4 (01:04:48):
Did it go?

Speaker 3 (01:04:49):
Like five years ago?

Speaker 26 (01:04:51):
Oh gosh no, no, no, it could have been probably.

Speaker 3 (01:04:54):
Stain Okay, I still remember quite well, Sally. But thank you.
Nice to talk surely.

Speaker 20 (01:04:58):
Good evening, Oh, good evening, Matthis macus I'm wondering if
I would be allowed to talk about my kitchen Rules,
Yes please. I have watched it only this year, and
I'm thinking that the people that are doing the cooking
have all that headden agendas, and they're all criticizing the

(01:05:21):
foods that have been made for them by the other contenders,
and they're giving them all crappy scores because they're in
the end, they want to win the competition, whether the
other competitors are cooking well or not. Okay, And I
don't know whether anybody else has picked that up.

Speaker 3 (01:05:41):
Okay, now let me just back up the truck. There's
My Kitchen Rules and there's Master Chef. Are they kind
of the same. What's the difference between them?

Speaker 20 (01:05:53):
I'm not really that clever to figure out. I think
I think Master Chef they wanted the two hosts. They
wander around and they critique or competitors are cooking, where
with My Kitchen Rules it seems to be a lot simpler,
a lot less people, a lot shorter program. But they

(01:06:14):
are if one of the competitors did cook a very
nice meal, those around them would not give them the
hard SMRK because that would knock them themselves out.

Speaker 4 (01:06:26):
Okay, And so I think it's.

Speaker 20 (01:06:29):
A bit unfair. I haven't got the answer no, but
I think it's a little unfair.

Speaker 3 (01:06:34):
And someone's told me with my kitchen rules they compete
in peas. Is that correct?

Speaker 24 (01:06:38):
Yes?

Speaker 3 (01:06:38):
They do, okay, and I normal husband and wife or
father and daughter and stuff, are they yes?

Speaker 6 (01:06:43):
Yes.

Speaker 20 (01:06:43):
And there's quite a few there now that are letting
off some really sarcastic smart remarks. Oh they're burning it.
Look at that will get top now. And they are
full of criticizing of some of the meals that are
really nice, and they won't give them a true score
because they want to win them themselves. I personally think

(01:07:05):
the people that they're coming to the fall now. I
think they deserve to keep winning. But I wondered if
they could figure out a fair away so personalities don't
come into their scores.

Speaker 3 (01:07:17):
And this is an Australian show, is it?

Speaker 4 (01:07:20):
Yes?

Speaker 2 (01:07:20):
It is.

Speaker 3 (01:07:20):
I think it's been around for a while so they
must have. And the thing I thought with food shows,
I've always liked the every time I've seen a food show,
I've always liked how enthusiastic and supporting. Everyone is, supportive,
everyone is for each other. But obviously not with this one.

Speaker 17 (01:07:34):
No, this is a much.

Speaker 20 (01:07:36):
Smaller group of people competing, but they are. All they
want to do is when my kitchen rules, and the
only way they're going to win it is by criticizing
everybody else's crappy meals so they can get to the top.
It's and the two judges are the two judges that

(01:07:56):
are judging it. I think also take into consideration the
criticism that's coming from everybody else.

Speaker 3 (01:08:02):
Okay, has it ruined it for you?

Speaker 20 (01:08:05):
It for me because I think all they're hidden agendas
are getting in the road of a true chef that's
doing their best.

Speaker 3 (01:08:17):
Okay, look sure, yeah, it makes it does make sense,
and so.

Speaker 20 (01:08:23):
That's my topic. I'd also like to wish you and
all your crew and there at Christmas. I've just lost
my husband, so you helped me get through my evenings.

Speaker 3 (01:08:33):
Oh surely that's lovely that you've rung up and said
that and told me that information too. So I'm hearing
that in your voice as well, and I am glad.
I am here for you. And look, and so you
found the TV show that you've kind of thought you'd
get into. I can understand that. And I can't work
out Okay, maybe someone it doesn't sound to me like

(01:08:56):
you've missed how the show works. It sounds like that's
how it works. It just sounds like it's barely worked out.

Speaker 4 (01:09:02):
Yeah it is.

Speaker 20 (01:09:03):
I don't know the scoring system.

Speaker 3 (01:09:05):
No, okay, well we'll see if anyone's got any more information.
But should he lovely to hear from you and thank
you what you see it also too, because I mean
I think that that what you said there sums up
everything as well. That you know, we are here every night,
and there's comfort in that for people. Let's face it,
this comfort in that for people, and I do love

(01:09:27):
that responsible. I don't want to sound morecish. You're sent
to be edible, but I do love that responsibility that
you know, when you say that, it does make it feel. Yeah.
That but even sometimes in the nights, you know, that's
a bit of a struggle to get people going. There
are people tuned in for it, and that gives them
real comfort and continuity and gets their mind of getting
into themselves. You don't know, what's a busy head or
those kind of going around and round in your head,

(01:09:50):
you know what it's like? Yeah, lovely, thank you, Shirley Marcus.
My Kitchen Rules is not really a cooking share. It's
reality TV where they manufacture arguments and rivalries to create tensions. Yes,
because I've always thought that. I've always been really impressed
with Master Chef. I've just loved it when they get

(01:10:12):
up all on that balcony they clap each other.

Speaker 24 (01:10:14):
Oh, and I love that.

Speaker 3 (01:10:17):
I don't like reality shows when then I hate that
marriage at first sight when they get vulnerable people for
them without fill them up with alcohol and then film
them coming apart. But yeah, I think my kitchener, I
think Master Chef is quite a dignified kind of a show.
Were not the British one because the guy was a
bit handsy, Greg with three g's, he's not good. He

(01:10:39):
doubt he's gone gone burger big time. That guy always
one of those guys, always had something inappropriate to say.
I was watching that guy Greg from Master Chef be
canceled in the UK. I thought, well, I wonder how
my conduct's been in the workplace. I think I've ever
seen anything inappropriate to So why would you have I

(01:11:01):
ever see anything inappropriate to you?

Speaker 4 (01:11:03):
Dan?

Speaker 3 (01:11:04):
Nope, which person I workplace is the one that would
get canceled first? And should we go with that discussion?
Write your name on the yeah, here we go, Here
we go for goodness sake. Here there's some people can't

(01:11:27):
help themselves. They can't help themselves. Always got something sort
of pervy to say anyway, and I must think it's humorous.
I can't quite work out what those people are like.
Twenty past ten a lot of texts. Gipps Street Butchery

(01:11:50):
and Kari the Best. Bill cures his own Hams, handmade
from his sheep. Is a sham tony Towhill Clyde butcher shop.
Amazing ham at Christmas, but best small goods ever on
a fry? Where's the Clyde Butcher? Marcus Kay's baker and

(01:12:12):
ver Cargo make their own peanut but of the best
ron Marcus Muttenham is an abomination. Avoid it like the plague.
Tried it one year, dog get it up with it,
cheers bas Marcus man. I missed the regular valiblity of
a Muttenham. Who knows where one can get them nowadays?

(01:12:34):
My mother used to get a feur around the festive
seasoned Dennis bet she did. My Kitchen's Rules is not
really a cooking show. It's a reality TV. I've said that, Marcus.
Remember being in Jack Roses butcher shopping Danaverk in the
nineteen fifties and sixties, huge wooden chopping, bock out the

(01:12:55):
back and remember the prime for curing hand back in
the day, Bryan, have you seen the Muttonham? The mutton Ham,
the mutton Ham? Have you seen the mutton Ham? It
lives on to do? Could you do something with a chicken?
Could you do a chicken ham? You'd want to wash

(01:13:17):
your hands after it? They wouldn't you get old? Bertie
Jum would be careful with the chicken these days, don't
you my kitchen rules? Yes, marcaus at ghastly set up
or not? I tried watching a few episodes in Gain Well,
surely shouldn't be watching it. She should move on to

(01:13:38):
Master Chef and I always saw I always quite like
the block, not the key we won, they're too me
into it. But I always thought the Aussie one they
were quite generous. I like the host who used to
be the he used to be the pet of wolf
camp type guy, and then he got promoted. I don't
know what happened to the other guy asked for too
much money, I got handsy or something. His name Scott

(01:13:59):
always quite liked me a big, sort of solid unit.
Always pretty practical, tools down, always practical with his advice.
I've just been talking off air about My Kitchen Rules,
or as the kids call it, m k R. And
it's different from Master Chef because you actually go around

(01:14:21):
to people's houses and then cook a dinner there. So
but yeah, it's it hasn't got the same dignity that
Master Chief has got. That's my understanding. But get in
touch if you're on till Christmas Hands or m k R.

(01:14:48):
I know those kind of shows. They screen them every
night saying get kind of quite hooked into them. Yeah,
I over't watched it. I think my next guilty pleasure
is going to be The Real house Wives of watch

(01:15:10):
the moment of is that the Real Housewives are so
like say, I'm hearing a lot of talk about that.
I've never watched a Real Housewives franchise, but I thought
it's about time for me to embark on that. I'll
report back if I come out alive anyway. I think

(01:15:33):
there's been ten there's been ten seasons of that one.
That'll be summer. If the weather's no good, Marcus, I'm
afraid the good old Muttenham is becoming an endangered species.
Maybe I could start a company that does mutton Hams.
Marcus Pistols, Ham Nelson best, Chris Marcus. They do not

(01:15:59):
make Muttenhams anymore, so much better than Ham or Mutton.
It was a cheaper meal back in the sixties or seventies.
Cheers they make them. You just got to find the
right place. Marcus. Surely might like Master Chef Desserts Australia.
It's just desserts. First season is finished already. Surely might

(01:16:22):
like Netflix anyway. Come on, beck at it. Oh, eight
hundred and eighty, ten eighty. Let's hear from your Marcus
till twelve. If there are different pics that you've got,
what are those topics? But mainly it's Butcher's good butchers

(01:16:46):
and your best place to get a Christmas Ham or
a mutton Ham, which people remember fondly, but how good
they are. I've got no idea. Every year I do
this show, I'm going to split. We're always seeing to
be traveling at Christmas and traveling light as well, so
we don't want to front up where we're going with
a Muttonham because they're already kind of transporting a bit

(01:17:10):
of stuff. Yeah on the bus.

Speaker 4 (01:17:18):
So yep.

Speaker 3 (01:17:19):
You can't take too much stuff, can you? Traveling light?
That's the key to travel, isn't it. Yep? Oh eight
hundred eighty ten eighty and nine to nine two to text.
Get in touch if there is something different. Good. I
guess the whales are probably busy restranding. Haven't seen that yet,

(01:17:42):
but I think the high tide was midnight last night.
It'd a bit later tonight, but I'm not seeing reports
of that yet. That's a good sign. Anything else, I'm
up for it. Oh, eight hundred eighty to ten eighty
and nine to nine two to text.

Speaker 4 (01:18:03):
What is it?

Speaker 3 (01:18:03):
Bit sick of these Oxford word of the year?

Speaker 10 (01:18:06):
Yeah?

Speaker 3 (01:18:09):
What good does that do? I think it's brain rot
this year, I think everyone does one, well, every dictionary
who has a dictionary anymore. Manifest has also been a
word of the year. To imagine something you want and
the belief that doing so will make it more likely
to happen. Oh, that's right. That is a bit of
a cliche. And demure. Good evening, Raymond, it's Marcus.

Speaker 4 (01:18:35):
Welcome dear any Marcus there are you being too light?

Speaker 12 (01:18:38):
Yeah?

Speaker 3 (01:18:39):
Good Raymond, You're going.

Speaker 4 (01:18:39):
Right you're not too bad. Hey, if you tried to
smoke cam, yeah you. My mom is to what mamas
do is she is marrying able to pinamble juice and
they are bad. It's overnight and she just pulled out.

(01:19:00):
I mean you s put golden syrup and and but
the honey and then put your pine up on top
and you stick it in the smoke for two hours.
It's delicious, man, unbelievable.

Speaker 3 (01:19:13):
Did you have her own smoker?

Speaker 4 (01:19:15):
No, well we had our own smoke as and you
can fit the nying in it. You're like freshil orficial
wearing lot there. But you can actually do whatever you want,
smoking chicken or smoke, you know. But doing ham, it's it's.

Speaker 3 (01:19:33):
I haven't I haven't really gone down the smoked ham
road on this discussion because I kind of thought it
was one of the same. But it's a different thing,
isn't it. It's different. You cook it, then you smoke it,
do you?

Speaker 4 (01:19:44):
No? No, no, no, no no, you know you'd spoke
going by and no more hammer like I keep my
hand now again out of the butchers. But a.

Speaker 3 (01:19:53):
Ham is cured, so you don't need to cook it.

Speaker 4 (01:19:55):
Right, No, you don't have to cook it. You just
smoke it.

Speaker 3 (01:19:58):
Yeah, Well, but I'm saying that it's edible anyway, So
the smoking is just to give her that flavor.

Speaker 4 (01:20:03):
Is that right? Yeah? And it's it's quite nice. It
pots it if you smoke it with black people smokeing
with a nuco.

Speaker 17 (01:20:12):
Uc.

Speaker 4 (01:20:13):
But I smoke it with a teacher. Gives it that
nice picture and we go cut. It's the spouts in
your mouth. You gotta try and make it. If you
get a smoker and try at home again. You don't
need a huge smoker. But and those smoke will you

(01:20:33):
get those little those huge meadow spirits and just fall
light up. And if it's not cooked, you get.

Speaker 3 (01:20:41):
Those huge robot and what you said, you get those huge.

Speaker 4 (01:20:44):
You can buy. You buy those smokers in the warehouse
and they got like a meadow a spirit like they
look like a sauce. And you for your motor spirits
and you like it, and then you put your smoke
it on top of it. And then you did about
how much tea tree sawd does you put in and

(01:21:05):
how long you want to cook, depending how much situtary
sort does And I usually put bobby a bit two
cuts stitutory sutas to lay it out and then put
your your second work, your first break on top and
leave your bottom wake out in the spot in the
spit you're little and where you're going. That it's even thing.

(01:21:28):
A lot of pey have tried it, but it's something different.
I've tried smoked bland. Oh yeah, and that and I've
got that's that's even better.

Speaker 3 (01:21:41):
Okay, Well, good to see you. It's a bit right
out at the end, but raymen, good to hear from
your nice light one. Thank you, Steve. It's Marcus.

Speaker 10 (01:21:47):
Good evening, Oh, good evening, Marcus.

Speaker 2 (01:21:50):
Yes, you're talking about hams and things like that. I've
had over sixty years in the retail butchery, and we
used to sell one hundred hundred and twenty hands each Christmas.
And we'll do all our own hams and bacon. But
the ham is pumped with a brine and it's left

(01:22:11):
over night or sometimes the bending on size could be
a day and night, and then it's dried, hung up, dried,
and then it's put in the smoker and then from
there it goes into the cooker and it's cooked. But
a lot of people used to say, oh, it's all stringy.
The mutton ham is stringy because they're cutting it the

(01:22:34):
wrong way. If you cut it long ways, it's stringy
and it's not good. But if you cut it across,
it's like carving your Christmas lamb roast too. You've got
to cut the cross to make it nice and tender,
and that is the.

Speaker 4 (01:22:50):
Way to do it.

Speaker 3 (01:22:51):
Yeah, okay. So so a ham is injected with brine
and then it's smoked anyway, and then it's actually cooked.

Speaker 4 (01:22:59):
Is that right?

Speaker 2 (01:23:00):
And then it's cooked.

Speaker 3 (01:23:01):
Okay, So the water the process of brining is not
that one cooker that just puts flavor in there. But
it's still got to direct the salt doesn't reserve it.
It's still got to be cooked.

Speaker 2 (01:23:11):
Yeah, and it puts the color into it like bacon.
Ah ha, Yes, yes, because it's it's got a night
fright into it, and that's that gives you the color.
Otherwise it'll come out gray and horrible looking.

Speaker 3 (01:23:25):
Okay.

Speaker 2 (01:23:25):
And yeah, because we used to work seventy hours a
week in the retail butcher and well, we used to
start Friday morning about us four in the morning because
people were going home from night shift kicking the door
in wanting to get their meat or they go home,
and then we close the shop at nine o'clock on
a Friday night. So we worked about sixteen hours on

(01:23:46):
a friday.

Speaker 3 (01:23:47):
So what actually stopped? Because how long will a ham last?
It lasts? How long will it last once it's lasts
for a couple of months, won't it.

Speaker 2 (01:23:58):
If it's vacuum packed? Yes, and then once it's once
you break the vacuum pack open, you cat your ham off,
You take it out of the fridge. You cut your
ham off. Never sit the whole ham sitting on the
table or something like. Cut off what you want, put
it back into the fridge. And we used to put
a nice clean tea towel on it over it and

(01:24:18):
put a little bit of lemonade on it, not saturated,
but a little lemonade. And then we changed that tea
towel every three days and it kept it absolutely spot on.

Speaker 3 (01:24:28):
So which part of the cooking process makes it last
so long? Is that the is that the salts and stuff?
Was that the smoking? Or is it the cooking?

Speaker 2 (01:24:36):
No, if you've got a roast that you've cooked at home,
you treat it exactly the same as the ham.

Speaker 3 (01:24:42):
Okay, with a roast. But a roast wouldn't last that long.

Speaker 4 (01:24:44):
Would it.

Speaker 2 (01:24:45):
No, No, unless you eat it quick.

Speaker 3 (01:24:47):
Yeah, So why does it last so long?

Speaker 2 (01:24:50):
Well, it is cured and it's it's cured and then cooked.

Speaker 3 (01:24:55):
Okay, it's the curing process that makes it last day,
That is.

Speaker 2 (01:24:59):
Correct, hamd correct?

Speaker 3 (01:25:03):
You know once you've got it, and you did you
know why mutton and hams are hard to get these days.

Speaker 2 (01:25:10):
Well, the price of mutton has gone through the roof
and that's probably a lot to do with it.

Speaker 3 (01:25:15):
A good point.

Speaker 2 (01:25:17):
Yeah, but a mutton ham was absolutely delicious, Absolutely, I
like them very much. But you cut them across the
leg and not long ways, and it is absolutely fantastic.
But it always had a little bit of fat on it.
And if you had a I heard you talk about
a venison ham, well that is not that. Will you

(01:25:38):
have to watch that because there's no fat on it. Yeah, ham,
a pork ham and a mutton ham need some fat
on it to keep it moist.

Speaker 3 (01:25:45):
Okay, so be quite dry, yes, yes.

Speaker 2 (01:25:50):
But once you've got your ham at home, well you've
got to treat it accordingly. I've had my hams here
home and the fridge here and they would last five
six weeks.

Speaker 3 (01:26:00):
Yeah, okay, yeah, I'm glad I asked you all of that. Steve.
Thank you for coming through about that. That's of interest
to me. Thank you appreciate cut it the right way,
of course, you got to cut it the right way.
I reckon start seeing them door to door this that much,
and everyone's saying, we can I get this with someone
want to know where they get a Muttenham and Christ Church,
Marcus Alman, Christ judge, but don't know which, butch yourselves

(01:26:22):
muttenhams Marcus. We love Dave Pastrami and Ryan Elleslie. He's
an old fashioned butcher with phenomenal ham.

Speaker 4 (01:26:38):
Go you.

Speaker 3 (01:26:41):
Muttenham used to be kept for the after Christmas caravan
holiday at Ethel. I'm in Ethel. I thought this was
really interesting. Five years ago today, the third of December
two thoy and nineteen. Five years ago today, a man

(01:27:04):
in wu Han, China started feeding ill, becoming the first
confirmed case of COVID nineteen half a decade got the
wu Han flu, and then, of course the next three

(01:27:33):
or four months it quite quickly spread around the world.
A lot of it was to do with an app
ray ski bar in Switzerland or something. It went to
the north of Italy and then they got hammed, and
then it went to Spain and the United States, with

(01:27:58):
Trump saying our numbers are very good. Anyway, that's five
years ago. Today it's half a decade. Pretty unbelievable, isn't it.
That's your COVID. How you're going people? What have you
got to say? My name is Marcus, good evening, Marcus
Peton Shoner's Butchery shop in new Town through the nineties,

(01:28:20):
love for many of years, wonderful Hams, the best ham
at Christmas ever and no more. Marcus Muttenham's pre order
Templeton Butchery, christ Andrea marcusly lot of papers to smoke
a ham, Marcus. You can get mutton ham from Super

(01:28:49):
Value Rocksborough sometimes on the shelf, but think you need
to order.

Speaker 5 (01:29:00):
There.

Speaker 3 (01:29:01):
We go all about mutton Hams and five years on
from COVID. But anything goes the last hour. I don't
mind the last thing, not too fussy. Anything you want
to talk about. My name is Marcus. Welcome. Also my
kitchen rules. Sruty doesn't like the way that the judges
can vote while the contestants try and she thinks it's
not fair. Just fair enough. It's gone for which is

(01:29:24):
better my kitchen rules or masters she I think Masters
Chief seems a bit my highbrow, is it. You might
have an opinion on that, you might not. But anyway,
that's something I'll be up for and in you know,
in Australia and this will come to New Zealand and Australia.
They're charging people three dollars to take money out of
the bank. Seems a bit mean spirited, doesn't it. Come

(01:29:52):
on and you polls out, they'll just read this has
just dropped. This new poll, Roy Morgan's us in and
poll for November shows the Labor Green Dean's Moldi Party
on fifty point five percent and the National Act in

(01:30:15):
zed first on forty four The National lead government has
declined and support for National down two point five to
twenty eight point five. That drove the overall fall and
support lowest level of support since Luxon became National leader
three years ago. There you go, Labor Greens Moordi party

(01:30:41):
would win sixty four percent compared to fifty six seats
for National Act n Z first. I think the Maldi
Party were well up, so I think they're on about

(01:31:02):
seven percent of the greens on about thirteen percent. Mind,
it's a long time between it's another two years. But
people love to talk about the trends.

Speaker 4 (01:31:13):
So there we go.

Speaker 3 (01:31:14):
I don't know, I mean Luckson's god is yeah, I
don't know. I mean has he got those minutes? Let
me ah?

Speaker 2 (01:31:20):
Yeah?

Speaker 3 (01:31:20):
And I won't say that about social media. It seems
a bit mean spirited, but you know, oh well, but
get in touch. Here's here'd on midnight. Oh eight hundred
and eighty ten eighty nine two nine two to text.
I think it was one of the poles that was yesterday,
that fresh water pole. Strange. I think they thought that
the most respected polishing was a doune. No think she's

(01:31:43):
coming back anytime soon, Margaret. It's Marcus. Welcome, Hi, Marcus Macs.

Speaker 18 (01:31:51):
I's thought I would ring about your mutton Hams. I
have a son in Australia. He's been over about twenty years,
and about five years ago he rang me all excited,
mum Cotton mutton Ham. So I think he went back
after that and got another one too.

Speaker 3 (01:32:11):
He loved it, did he?

Speaker 23 (01:32:13):
I always loved it.

Speaker 18 (01:32:14):
Yes, We used to have them at home when he
was younger, and that and yes, he liked them, but
he was so pleased that he had managed to get
one over there.

Speaker 3 (01:32:21):
Now, when you said you always had one, where was
that that you got? The seems to be a South
Island thing, But is that right? Or are you like
a Hawk's Bay or somewhere?

Speaker 5 (01:32:30):
Well?

Speaker 18 (01:32:31):
No, like the gentleman you had before, he made me
feel quite sad because he was a retired retail butcher
and my dad was one too, and.

Speaker 3 (01:32:42):
Fat in south Side.

Speaker 5 (01:32:45):
Yes, wow, he had them.

Speaker 18 (01:32:48):
And so I was going to say a funny story
about that in a minute. But the other thing he
mentioned about was looking after at him.

Speaker 5 (01:32:54):
Now.

Speaker 18 (01:32:55):
I always used to put my ham in a plack caase,
an old puddockcase, But then I bought a bag. It's
not quite as big as a pillow case, and it's
got ham written across in front of it. It's got
a draw string on it. And usually just soak it
in water with white vinegar in it. And I heard
somebody say, and they hang it out of the line. No,

(01:33:17):
you keep it moist, wrapped your hand in it and
put it in the fridge, and every two or three
days if it looks I just redo it again, you know,
don't let the bag dry out. It keeps the ham
lovely and moist and fresh in that. But the other
thing I was going to say about my dad been
a butcher on a Friday night back in those days.

(01:33:41):
I'm going back over fifty years ago. He would close
the shop at five o'clock and then he thought he
would give it a try on a Friday night staying
up to nine o'clock. You know, other shops are doing it.

Speaker 20 (01:33:52):
Would it be worth it?

Speaker 18 (01:33:53):
So he did it, but no more business through doing it,
so he went back to five o'clock. But what used
to happen is people would ring in with an order
of meat, and if they couldn't get there in time,
it would before the shop shut. It would be all
wrapped up, tied up the string, and there was hops
above the shop door and they would be hanging up

(01:34:13):
there with their name on them and they would pick
them up from there. So we just wondered today, how
long would those passes?

Speaker 3 (01:34:21):
The meeting there today seems quite quaint.

Speaker 18 (01:34:25):
It was a small country town and that that's what
they did. But there's never any reports of anything stolen
or anything. But yeah, if they couldn't get there by
five o'clock they were hung up lovely. I go past
on a Friday night and be three or four hanging
out there.

Speaker 3 (01:34:39):
And this is a not an in Vicago, but within South,
a small town in South Is that right?

Speaker 10 (01:34:45):
Yeap?

Speaker 18 (01:34:45):
For half an hour of the cargo?

Speaker 16 (01:34:47):
Yeah?

Speaker 18 (01:34:47):
Wow, yeah, So I thought i'd just bring.

Speaker 4 (01:34:50):
Up with it.

Speaker 3 (01:34:51):
Must be what they do. If you're a butcher's daughter,
did you eat a lot of would you eat a
lot of meat? I suppose you would, would you?

Speaker 15 (01:34:59):
Is that right?

Speaker 3 (01:35:01):
Your dad was tested about it?

Speaker 18 (01:35:03):
Yes, yes we did, but I don't know. My husband
and I went farming. But we have three sons in
our day.

Speaker 16 (01:35:12):
As we now.

Speaker 3 (01:35:16):
Please, your son's discovered the button? Where is he in
Australia's in Queensland?

Speaker 18 (01:35:20):
Yes, yep, just as Brisbane.

Speaker 4 (01:35:23):
Sorry, but she hasn't got.

Speaker 3 (01:35:25):
Much but she hasn't got much meat on and I
can't imagine a Queensland ship having much meat on it
wandering around.

Speaker 18 (01:35:30):
Maybe that's why I went back and board the second one.
But he was quite excited and said, mom my, god, a.

Speaker 16 (01:35:36):
Mutton hair more.

Speaker 3 (01:35:37):
It's good, brilliant Margaret, nice to talk, thank you so
much about sixteen past eleven. Loving that about the mutton
Hem Marcus. I went shopping at New World Team of Today.
I went to use the Ada machine up pops Us
machine and were charging two point fifty. I think some
there are some generic ones that do charge more. So yeah,

(01:35:57):
I know if I go to the four Square to
get some cash out there to charge, but just some
fifty kind of a machine. We need a proper money
machine and Bluffy Evan. I don't know why what's happened
with that? Marcus. If you're going, if you're up from
meat Pilgrimage, then you could take a roady to the

(01:36:18):
Golden Fleece and Southern Smokehouse restaurant in wake away Et
and Otago. You can book rooms for the night. New owners.
Great tasting food, Marcus. Why do you call mutton Ham
when they are two different meats? Brian. I think one's

(01:36:41):
a process. Everything's a process. Yeah, keep it going people,
Good evening, Brian, It's Marcus.

Speaker 28 (01:36:47):
Welcome, Hi, Marcus.

Speaker 10 (01:36:50):
This here.

Speaker 28 (01:36:51):
My only it was some people, but it was basically
at the beginning of your show, you had a lady
on and she was talking about Gordon Ramsey Cookbox being
so wonderful and setting things out from doing Gray's hands
and that sort of thing. Yeah, and she was saying,
she was saying that the very very expensive et cetera. Well,
the funny thing is I set him down today watching
TV and one of the other poking through the shows.

(01:37:14):
One of the shows that came on Gordon Ramsey and
he's doing a Christmas cook and it's exactly what he
was doing. He was doing a show where they were
showing you exactly how to do Kay's hands and things
like that that we different than normal.

Speaker 3 (01:37:28):
I wonder if you could watch it by if you
could do it by just watching it. Will the recipes
put up on stuff?

Speaker 28 (01:37:35):
He was he was he was doing the recipe.

Speaker 3 (01:37:39):
Okay, yeah, I guess you could probably follow along with that,
couldn't you.

Speaker 10 (01:37:44):
I guess.

Speaker 28 (01:37:45):
I mean I was just working through the Sky TV
channels and he was Gordon. He's on every two or
three nights or something, you know, basically doing different meals,
and this time he's doing a Christmas one. And I
watched that Gray's hand because by the time I saw
what he had to do to finish it and what
he had to put into it. Let its.

Speaker 3 (01:38:05):
Yeah, I don't yeah, yeah, And I think what they
will in the in the Christmas in the book and
parious recipe books are very good because they're all tested.
It's also got recipes to what do it for the
next five days also, which is good.

Speaker 28 (01:38:17):
Yeah, but it's got TV programs. If anybody's flucking through
their TV programs like I was, and they see Gordon's
Christmas recipes.

Speaker 2 (01:38:26):
Well worth a watch.

Speaker 3 (01:38:27):
What channel was it on?

Speaker 28 (01:38:30):
I can't remember. It was one of the Sky TV ones.
I was just going through Sky I can't I'm lying.

Speaker 3 (01:38:34):
And being at the CAT might be the YEP, okay,
might be the UK something Thanks Brian. But yeah, there
was a good call from Joanne. Keep it going. If
you want to talk mon name is Marcus. Welcome Marcus.
My mother seventy plus years old, likes purckled pork. I
don't think so. How how interest Organs and Auckland Transport
will go back under Auckland Council control. Ironically, it was
Key's government which legislated to separate them during the twenty

(01:38:55):
eleven World Cup due the embarrassment of the trains breaking
down en route to Eden Park. Marcus R. Mutton's handmade
with actual Mutton I presume they're probably made from Lamb.
I don't know that. I sometimes find Muttons hard to
find expensive. Two thanks, Move Collins from McLean's Island, Marcus

(01:39:16):
money Machine, Peck and say look to though it doesn't
charge any fees for using with all cards, Marcus to
save paying a fee to take money out of an
at when I do my shopping the soup and I
always ask for some cash back and they don't pay
an extra for the transaction. Thank you for that. Hello, Lisa,
it's Marcus. Welcome him.

Speaker 27 (01:39:33):
Marcus.

Speaker 24 (01:39:34):
Hi is a good Thank you, Lisa, it's good.

Speaker 27 (01:39:37):
So I've got a ham said, I had one sort
of corporate function. It was like a full ham, you know,
pig and the glaze was like a yellowy colored glaze
and the ham head scores through it, you know how
they cress cross it.

Speaker 22 (01:39:52):
Yeah.

Speaker 27 (01:39:54):
And it tasted like ham and pineapple, the nicest ham
and pine and airple that you ever had blaze, and
it was decorated with like glazed. That's pretty f The
function gods like cherries, you know, for cheerries.

Speaker 3 (01:40:11):
Cheery is real cheeries through the ham, yeah, and then
through the pineapple.

Speaker 4 (01:40:15):
Yeah.

Speaker 24 (01:40:16):
No, the glaze was a pineapple glaze.

Speaker 3 (01:40:19):
Oh, okay, well, yeah, it.

Speaker 27 (01:40:22):
Looked like you shouldn't be eating it, but the taste
was sensational. God knows how they made it. Gordon means
it would know clearly.

Speaker 3 (01:40:31):
But it's amazing how a vocative I can remember hams
I've had forty five fifty years. I'd still remember the
taste and the sound that made. As I. It's amazing
what food will do, isn't it?

Speaker 10 (01:40:43):
Yeah?

Speaker 27 (01:40:44):
Now, can I introduce another topic?

Speaker 3 (01:40:47):
Try your chances? I'd like to, but I haven't. Haven't
got the carriage this time with that no energy.

Speaker 27 (01:40:53):
They thing I need to give it up.

Speaker 5 (01:40:55):
I can't.

Speaker 27 (01:40:56):
I can't do it.

Speaker 3 (01:40:57):
You have you just taken the taken the level of
nicotine down as.

Speaker 27 (01:41:03):
Far as they can legally take it. The man effect
are putting. I use the pod, you know, with the
disposable pod, so it goes into the battery, and then
you just throw away the pod and you get a
new pod so you keep your battery. And the manufacturers
have not yet brought out a zero nicotine pod. They've

(01:41:25):
got me.

Speaker 3 (01:41:27):
Just switch pods for zero one. Wouldn't you couldn't you
do that?

Speaker 27 (01:41:31):
No, what I'm telling you was thereas no zero one
and the shop that I go to. The manufacturers across
their range have not yet introduced a zero pod system.

Speaker 3 (01:41:41):
But you have to change for a different system that
can deliver a zero product, can't you. Is it something
you can do?

Speaker 6 (01:41:46):
Yeah?

Speaker 27 (01:41:47):
Yeah, well assumably you can get zero nicotine juice and
then you fill your bottle with your own juice, and
then you've got a whole bunch of other problems like
leaking juice into the battery, you blow up, your battery
stops working. It's just a terrible, terrible.

Speaker 5 (01:42:07):
That we've got.

Speaker 3 (01:42:08):
But there is an option therefore you, isn't there. You
can get a zero nicotine vape juice.

Speaker 27 (01:42:13):
Yeah, the juice where you're selling your own vettery.

Speaker 3 (01:42:18):
You seem a bit closed towards that actually really want
to give up or you wantever?

Speaker 14 (01:42:25):
I do, No, I really do.

Speaker 27 (01:42:28):
You must have seen someone vaping in the calm.

Speaker 24 (01:42:31):
It looks ridiculous.

Speaker 27 (01:42:32):
Oh yeah, they hate these blowing competitions in tower or
you know, when they can, and they have tricks of
what they can do with their vapes, and the house
ramifications with vaping are just still very much unknown.

Speaker 3 (01:42:49):
I mean some hang on, hang on, how longs vaud now?

Speaker 24 (01:42:54):
I don't know, do you know, Well, I mean.

Speaker 3 (01:42:57):
Every time, everything, all the suit I mean, it's still
it's still an order of magnitude safer than smoking. And
I can't even work out what people say, Ah, well,
they'd rather not give up spoken because of vaping. But
you know, I mean that's it's pretty clear cut to me.
But people get really antsy about that when I say it.

Speaker 6 (01:43:16):
Well, yeah they do.

Speaker 27 (01:43:18):
But there have been reports out of you know, when
they're doing autopsies on these children and what's that play
school where Donald Trump hangs out America where the organs
have been vaping whatever.

Speaker 3 (01:43:33):
I would imagine that is just propaganda that's been put
out by the tobacco companies to keep market share.

Speaker 24 (01:43:39):
That would be my take, You're right, yeah, okay, that.

Speaker 3 (01:43:44):
Would be my take, because I mean, it's not just
the tobacco, it's everything else. It's not just that, it's
everything else in tobacca that is so dangerous.

Speaker 27 (01:43:52):
Yes, yeah, agreed, agreed, Yeah, prom there But yeah.

Speaker 3 (01:43:58):
Well yeah, I don't know what I mean, what's the
lowest amount of nicotine you can have?

Speaker 27 (01:44:03):
So and the one that I'm chussing on right now,
I don't even understand it because it's different to tobacco.
But it's a two point five meg and I think
that refused to the nicotine amount in the actual flavored yumminess.

Speaker 3 (01:44:23):
I always thought the flavors were gross, though. Did you
found a flavor you like, what's the one you go with?

Speaker 4 (01:44:29):
Oh?

Speaker 27 (01:44:29):
This one, I don't mind what I have, but this
one's a I think it's a crispy apple or something
like that, and it's all very The taste is just
when it hits you and you're inhaling, like you know,
like obviously you've had a cigarette once or wife before,
but when you inhale and that taste that you feel

(01:44:53):
at the back of your throat coupled with the feeling
of inhaling is immediately addictive. It's addictive. Marcus.

Speaker 3 (01:45:02):
Yeah, oh yeah, nicotine is an addictive. Great LISTA thank
good luck with that. Thank you. Get in touch if
you do want to talk. Eight hundred and eighty ten
eighty hurdle twelve twelve A rooney Can we call it that?
But let's see from you if you want there's something
you want to say. Get in touch, Marcus to midnight.

Speaker 21 (01:45:26):
Hi, Liz, Oh, I just.

Speaker 5 (01:45:28):
Went on YouTube because you've kept the hang on, hang on.

Speaker 3 (01:45:31):
It, I'm not listening. I'll go on a different wavelength
to you, coming again at a different tempo.

Speaker 5 (01:45:38):
O live speaking.

Speaker 3 (01:45:39):
Oh, Liz Marcus, welcome. What brings you out of this time?
What brings you out this time of night?

Speaker 5 (01:45:46):
You're mupam hands, you're talking about goodness.

Speaker 19 (01:45:49):
So I went on.

Speaker 5 (01:45:50):
YouTube and found that it's a very simple process that
I know you could do easily at home. So maybe
you need to do you?

Speaker 3 (01:46:02):
Yes, well, I have sheep that I could slaughter, but
I would think it'd be easy for someone else.

Speaker 4 (01:46:07):
To do that.

Speaker 5 (01:46:08):
Probably would be, But I just was surprised at how
he there.

Speaker 4 (01:46:12):
Is to do.

Speaker 3 (01:46:15):
I listened to that Butcher earlier tonight, right, yes, and
he was talking about a ham mhm, and it seems
the whole process of their ham is to color it
so it's not a gray color, which is weird because
not because nitrates are particularly good for you. So it's

(01:46:36):
a shame that there's actually not a better way without
because bacon and ham isn't it. But I'm sure there's
a non nitrate way which would be a lot easier
to do and a lot better for you. I don't
know why they haven't done that.

Speaker 5 (01:46:49):
Well, I just went on because there's a number of them,
and I browsed quickly and found that it's very very simple,
just for sort of this very anyway, I'll leave it
to you because it's some on YouTube, like all of
them Borden Ramsey work, because I live on YouTube.

Speaker 3 (01:47:09):
What's stopping what's stopped stopping you from doing one tonight? Bearers?

Speaker 5 (01:47:17):
Well, I'm bed and I'm listening to you and haven't
got any buttons.

Speaker 3 (01:47:21):
It'll get you off YouTube. You could find a sheep,
couldn't you.

Speaker 5 (01:47:25):
Well if I threw down and pitch for a no
full property. But I don't think I do that.

Speaker 3 (01:47:30):
I can't even find them from day to day. Don't
know where they are at the moment. They they're a
bit they're but they're not the friendliest sheep.

Speaker 5 (01:47:38):
Well, I know you want to make it, No I don't.

Speaker 3 (01:47:40):
I know, I know, I know, I don't because one's
only two months old. The others are just done a
year old. I'm about I'm about to do the high
country muster to bring them down to the to bring
them down to the bottom paddock. So I'm looking forward
to that. But that's I'll get the kids involved. I'll
get the kids involved with that.

Speaker 5 (01:47:59):
Your dad was a farmer, so he was brought up
on a farm down and Christ No, no experts. And
you know that long wrench is a long warde.

Speaker 3 (01:48:12):
Long or something, you're longview long wredge.

Speaker 5 (01:48:15):
Yep, dad was brought up on that area.

Speaker 27 (01:48:20):
Yeah, so he bought us.

Speaker 5 (01:48:21):
He wouldn't touch all sorts of meat. He wouldn't.

Speaker 3 (01:48:26):
Oh, it's terrible, really, it's probably it's probably been the
war or something. Had he.

Speaker 5 (01:48:35):
He was war used to quite right, he used to
what he was during the war. Yes, dad was during war.

Speaker 3 (01:48:43):
But did he go to was in combat?

Speaker 5 (01:48:45):
No, he didn't because he had he was in the
air force. He had a great big cut across his
foot that he stood on some glass and that cuts
foot open there in airports out god knows where. It
wasn't those so he was holding two stories. But he

(01:49:08):
he just took a good read this story, wouldn't Lamb.
Wouldn't he do anything like that?

Speaker 3 (01:49:12):
Or was he too good? Was he too good for Lamb?
Now he ondly likes I don't even know what a
hog it is.

Speaker 5 (01:49:20):
Well, that's so you don't quote because I don't know that.

Speaker 3 (01:49:24):
It's a whole different language when it comes there's a
whole different language when it comes to lamb and how
old they are.

Speaker 5 (01:49:29):
And you know, yeah, yeah, well I suppose if you're
brought up on a farm.

Speaker 3 (01:49:33):
He win. I'd like an app that would tell you
how old your lambs are and what you call them.
It's a too tooth or it goes on forever.

Speaker 5 (01:49:42):
I don't I don't like lam myself because it's full
of fat.

Speaker 3 (01:49:45):
But just fa fa fats back. You've got to have fat.
They reckon FETs the future we were sold I sold
a lie about fat as bad sugar. That's bad fits good.

Speaker 5 (01:49:58):
I don't like fats.

Speaker 3 (01:49:59):
Take only because you're brought only because you've been brought
up that way. You kind of that you need to
get into it.

Speaker 4 (01:50:04):
I don't know.

Speaker 3 (01:50:04):
I haven't no idea about your background. We don't know
where were you brought up.

Speaker 5 (01:50:11):
I'm too old to know anything now, so I just
don't know anything.

Speaker 3 (01:50:14):
I'm just there is there an eight in your in
your age?

Speaker 15 (01:50:20):
No?

Speaker 5 (01:50:21):
No seven mark yet year seven. I'm just saying I
want that peaceful time of life where I don't know anything.

Speaker 3 (01:50:30):
What's your what are you watching on YouTube?

Speaker 5 (01:50:31):
Mainly I watch everything history, you name it. I just
study and study everything because I just love learning.

Speaker 3 (01:50:43):
Okay, what's your what's something you've watched recently?

Speaker 5 (01:50:47):
Watchas Okay, well, at the moment, I've had a big
thing about cooking. I have a little fads. So I
go through an or crime or else the history of
the world, how old it is, and what's what species
were around, and what shaped heads and all sorts.

Speaker 3 (01:51:11):
What shape head did they used to have?

Speaker 5 (01:51:14):
On the beginning those the species that you are very
large head and we'll bring well they dug a hollow.
A few things are wrong, but I think change. But
all the time today.

Speaker 3 (01:51:30):
We'd like to see about the big headed people. Is
thank you, nice to talk to you. Good evening markets,
Marc is welcome.

Speaker 4 (01:51:37):
Yep.

Speaker 19 (01:51:38):
You want to know what the fog is call? It's
a lay that's at every year old. And I used
to go down in the morning and round summer in
the chilling parrot and put them in a shed and
lead until at five o'clock in the afternoon to go

(01:51:58):
down there and cut it throat, put it on the trains,
trying it up under the all nut tree in the
garden and the punch for skin off it. You just
open it up, stayed up and down and he ut
to the legs on each side, so that's sort of like.

Speaker 6 (01:52:16):
A f h.

Speaker 19 (01:52:17):
And then I take it and put it on the
gamble that's a block and tackle and pull it up
to a chest height and take the lungs and the
gaps very carefully because if you picture the sona can
kit something.

Speaker 3 (01:52:37):
I think there might be enough, but I think we
have too much grafficness. But what's the optimum age to
eat an animal?

Speaker 19 (01:52:43):
Add well, after it's a year old, it's okay. But
on the phone and that's a hog.

Speaker 3 (01:52:54):
It strange kind of a word hog it doesn't it.

Speaker 2 (01:52:59):
Well?

Speaker 19 (01:52:59):
Listen an English word and it's stuck in New Zealand.
And anyway you put a street when you go all
guys and clean or the inner tournament, you say the heart,
the kidneys, their brain to their tongue. Do you get

(01:53:20):
to hear you run a chopping rock?

Speaker 3 (01:53:25):
Sorry, make I went up for the discussion. I think
to a graphic for some people. But thank you. I
appreciate your women vigor. Yeah, I don't like to hear
too much about animals being killed I don't think, but
thank you Hams and Rams. What are you texting people
anything interesting? Don't think much of the topic. Marcus seem
needs something more uplifting. Fair enough, Marcus, do you do

(01:53:54):
your show from your house or go to a local studio?
I go from Bluff to in the cargo. It takes
twenty minutes. I could broadcast from home, but it's not
a big house, and why would you. They can do
it with fiber optics on the Internet. I could have

(01:54:14):
broadcast from home, but I need to have a spear
room that would be padded out, and I don't necessarily
know that the boundaries would be respected. So yeah, I could,
and I choose not to. Toys A fairy pleasant drive

(01:54:35):
to work in the drive home is always firty straightforward.
There'll be a couple of milk tankers. They'll be going
into Telly's, the milk processing plant, and maybe a couple
of big trucks coming out of Bluff. I don't really
know what they'll be carrying. Them might be coming back
from carrying logs. Not many cars on the road, A

(01:55:00):
few trucks, and about once every six months, I get
breath alone and I say, heading home from work. I'll
go yes, oh could you blow into this? And I'll
do that, And they had that every six months. So yeah,

(01:55:21):
that's the way of the world. Mutton is two to
three years old. Thank you, Marcus. Did you see mister
Luxon interviewed on Q and A. Jack couldn't get him
to agree with our current GDP. Jack couldn't get him

(01:55:48):
to agree that our current GDP was worse thunder Labor.
Lux and Dodge bucked and weave by trying to change
the subject on the Hosking Show that our GDP is
the lowest it's been since nineteen ninety three, and unemployed
nubers close to one undred fifty thousand. WI Labor had
bigger all in their time. But Luxon keeps harping on

(01:56:08):
about how great his government is with tough on gangs.
That seems to be the talking point at the moment.
Vaping is like an adult dummy. I'd rather stay smoking
than vaping. Tobacco was plant based. Why do you choose

(01:56:29):
some hemlock that's plant based? What do you get thing
to say, Marcus? In the nineteen fifties, my mother is
to cook a Muttenham exactly. You'd cook a normal Ham
just with Mutton. Can't remember how it tasted. It was cheap.
Marcus Luxon has been acting like a puppet with Winnie

(01:56:51):
and Seymour pulling the strings. Really disappointed in him and
won't be very national again. He disappears back to the
corporate world much rather vote for the down to earth chippy.
What were you expecting? Did you ever vote from in
the first place? Though it looks like you probably did
looking at some of your texts. Goodness, there we go.

(01:57:18):
But I talk about Gunda guy, Gunda guy. I've seen
what the other texts are saying anyway, but the politics
coming through? What's that about people making up their mind?

Speaker 4 (01:57:32):
Now?

Speaker 3 (01:57:33):
My name is Marcus. Welcome head all midnight. I'm needing
one or two uplifting calls before the end because someone
wants something uplifting. Have you ever had an uplifting topic?
I don't know if I do uplifting. I try and
actually just kind of with mcadence, try and give it
quite an upbeat. But I think we do uplifting stuff.

(01:57:57):
Doesn't feel like the world's end uplifting at the moment.
Oh well, what can we do that's uplifting?

Speaker 5 (01:58:10):
Yeah?

Speaker 3 (01:58:10):
What is uplifting. He's ever an uplifting way to end
the show. And they how will cross that? They don't know,
We'll do that anyway, Pex Marcus, Welcome.

Speaker 10 (01:58:32):
Many years ago and I passed a lifetime. I used
to be a giant tire molder at the Dunklots Factory
and Upper Heart and come Christmas time, everybody would bring
their hams and with thinking through one of the molds
and they would just fall off the bone and it
was beautiful.

Speaker 3 (01:58:49):
Hang on, hang on, sot your tire molder, right that
gets raw rubber and makes a tire out of it. Yep,
and it's a it's a it's a metal thing that's
heated up with with elements in it.

Speaker 10 (01:59:06):
Dean wow.

Speaker 3 (01:59:08):
And you'd cost their hands in those.

Speaker 10 (01:59:11):
Yeah, we'd fit them down the side of the molds
and we cooked the hands at Christmas time for you know.
It was the additional thing. And here and anyway, we
had the boss. The big Boss used to come out
from England.

Speaker 6 (01:59:25):
And one day that we had a.

Speaker 10 (01:59:27):
New boss out and about six o'clock in the morning,
he's hanging around the molding section and he goes, who's
the leading handy? I said, I am and he goes,
we've had a report that some of the truck tires
are spelling like ham and honey. I said, well, that's unusual,

(01:59:48):
and he goes, yeah. He says, you wouldn't be cooking
any hands and those molds were And I said, well
we have been. Yes, he said, good, could I bring
mine name tomorrow?

Speaker 3 (01:59:58):
That's a good story. And was it something that tie
people did around the world. He was familiar with that
for mister Dunlop.

Speaker 10 (02:00:04):
For me, we become bloody good mates actually over the
nine months that he was there, and he had started
off as a molder in one of the Dunlops factory himself.

Speaker 3 (02:00:17):
Great way to get on with the workers too, to
come down to their level. And so did the did
it shape the ham as well? Do it look like
a bit of a tire?

Speaker 4 (02:00:27):
No?

Speaker 10 (02:00:27):
No, we didn't put them in the actual molds. We'd
put them down on the side in the casing where
the steam comes through. Yeah, yeah, but really cooked them perfectly.
They just slide off the bone, you know.

Speaker 3 (02:00:41):
Now impossible to do that now because I presume we
don't make any of our tires, do.

Speaker 10 (02:00:44):
We, No, as they probably have some rule about it.

Speaker 3 (02:00:50):
Oh, you can you can't prepare for ye, well, I
don't know, maybe you yeah, yeah.

Speaker 10 (02:00:56):
So that's my story about cooking Hams.

Speaker 3 (02:00:58):
It's uplifting pecks. I've liked that a lot, thank you.
There's a thousand Ham stories in the big city. That
of pecks was one of them. I wish I had
a Ham story. I don't know where to go to
get a Ham story, but I would kind of craving

(02:01:25):
for a Muttonham. I just like saying the word. But yeah,
but I think probably the point is that it's cheaper
to get pork meat from Spain than it is for
mutton these days because the wall's not worth anything.

Speaker 6 (02:01:43):
And yeah, but.

Speaker 3 (02:01:48):
I got some sheep. I'm converting to Mutton Hams next
year actually factually, so yeah, I'll think about that. I
will have a Ham story. And it has been Ham Radio,
hasn't it the real Ham at raid We won't be

(02:02:09):
doing another Ham show for several years. Topic like Ham's
good every about three years. You do it every year,
every sing oh God, oh God, not Ham again. It
feels like you're always talking about Ham. Leave it two
or three years. Oh Ham get a bit of response.
I've quite enjoyed what people have said tonight about good

(02:02:31):
to mention the Butchers and Milton and Lincoln and Hawk's Bay.

Speaker 24 (02:02:41):
All good.

Speaker 3 (02:02:45):
Now, I will chachet into the night, I reckon, I'll
give it another spin tomorrow night and back at your people.

Speaker 1 (02:02:57):
For more from Marcus slash Nights, listen live to News
Talk said Be from eight pm weekdays, or follow the
podcast on iHeartRadio

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