We've had the stripes and that's it (13 June 2024)

Marcus talks toothpaste, vege soup, and when your name dictates your job.

LISTEN ABOVE 

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:07):
You're listening to the Marcus Lush Nights podcast from News
Talks at.

Speaker 2 (00:11):
Be Greetings and welcome on him as Marcus here till
twelve o'clock tonight. Glad that you're on board. If that's
the right metaphor. I'm reading about tall people and the Americans.
They say if you're over seven foot there's a seventy
percent change you're going to play in the NBA. There

(00:32):
aren't that many seven footers in the world, twenty eight hundred. Interesting,
isn't it very rare thing? There you go. I don't
know why I'm reading about that, but there we go.
Focused on basketball. By the way, I watched the cricket.

(01:00):
We haven't watched twenty twenty cricket for a long time,
if ever. And yeah, what did I think of it? Well,
what I thought was I didn't think the coverage. I'm
not going to get into the commentators because people haven't
had commentators. That's easy meat to start begging commentators. I

(01:20):
thought the camera work was quite poor. I thought there
were some catches that I missed because the camera wasn't
quick enough. That's just minor quibble. So yeah, I thought,
I don't know who they know who they get the rights,
and probably what I'm saying is that you know, I
think down under and you see also who I've really
got camera work. It didn't seem to be right for me.
That's just a minor quibble. We lost to by the
Way too, you'll know that against the West Indies at

(01:42):
Brian Lara Stadium. So yeah, and then the kids came
home and I didn't watch the end of it. But yeah,
I just hang on something not quite right about the
coverage anyway. I don't know if it wants to agree
or concur with that, but just mentioning that didn't watch
any of the basketball. I've got basketball on now, Nelson
twenty four, Canterbury nineteen. This is sALS yep, and we

(02:08):
are talking well, don't know what we're talking about yet.
I'll be giving you topics. Here's a couple of things
I could start off with. Oh, by the way, does soup.
Let's mention soup to start off with. I want to
talk about soup and toothpaste because there's change in the
toothpaste world. What's happened there? What's that about? Because all

(02:32):
the children have switched to they've gone away from Colgate,
they're into High Smile toothpaste. What's that about? Is it
a TikTok thing? It found its way to bluff? I'm thinking, goodness,
gracious me, it's quite different. It's just a minor amount
that comes out of a tube that you press from
the top. Much much tidier, because all of us probably

(02:59):
live with people that aren't good with toothpaste and the
toothpaste tubes. But this thing is in a plunger like
a moose. When I like moose, not like a moose.
So yeah, there we go. I want to talk about toothpaste,
and this is this brand called High Smile. I've never
seen it advertised, but everyone's talking about it.

Speaker 3 (03:26):
Now.

Speaker 2 (03:26):
When I say that, I say that also slightly questionally,
because I want people tell me all about that. Where
this has come from. Is the social media influencer or
why is everyone switching toothpaste? Well, I've never seen it advertised. Yeah,
and it's got different flavors like peach or watermelon. So

(03:51):
there we go. If anyone knows about High Smile toothpaste
could tell me about that. It's got fluoride. I know
people into fluoride, but it seems as though the children
themselves have taken agency with their toothpaste, decided what toothpaste
they want to buy, and then I want to buy
the old stuff anymore. They want high smile anybody, do
you want to know anything about that? I'm not in

(04:14):
high smiles back pocket. I'm not endorsing any toothpaste. In fact,
the stuff I like is the baking soda stuff. I
always think that's quite good. Anyway, if you one knows
about this new high smile toothpaste, let me know where
did it spring up from. Someone might say it's been

(04:36):
around for years, Well, this is the first I've heard
about it. And you know me, I'm always excited about
a new product. I'm always excited about something that comes
along and upsets the great kind of way we've always
done things, because, let's face it, it's been Coldgate forever.
Mind you. I was in the chemist the other day.
What's that one that they always go to that chemists

(04:58):
It's like a supermarket, the chemist warehouse, And there was
a guy there who looks like he was from overseas
because of his excent. He was buying like thirty tubes
of red seal toothpaste. But what do I be doing?
That must be taking it overseas. I thought that's the

(05:23):
stuff I like red Seal. But it's all about high
smile now, which I've never heard of. Good evening, Daniel,
it's Marcus. Thanks for recalling so early and welcome.

Speaker 4 (05:35):
Hey Marcus are the guy? No good Daniel, just about
high smile. I didn't hear anything about it recently, even
until it started popping up all over my social media's
and now most of my friends have got it.

Speaker 2 (05:50):
Because I'm onto something.

Speaker 5 (05:52):
You are what sort of I'm Daniel's friend?

Speaker 2 (05:57):
What's your what's your name?

Speaker 6 (06:00):
How?

Speaker 7 (06:00):
Sorry?

Speaker 8 (06:01):
What?

Speaker 2 (06:01):
What? What's your name?

Speaker 5 (06:04):
My name is Bailey? I have to say the highest spot.
Add I get them all over my techtok all over
the time, like all the time, and they're really really annoying.

Speaker 2 (06:15):
So, Bailey, Bailey, when did this first start? How long
has it been around for on social media?

Speaker 4 (06:21):
Oh?

Speaker 5 (06:22):
I've been seen them for the past six or so months. Okay,
really in your face, ad that just sort of follow
trends and they just get to the point and they're
just really really insufferable.

Speaker 2 (06:34):
You don't think you're you don't think you're taking over
of Daniel's call, do you?

Speaker 9 (06:40):
Bailey?

Speaker 2 (06:42):
That no Wyries Daniel. Okay, did I what? Have you
both gone and bought it?

Speaker 3 (06:49):
Nah?

Speaker 5 (06:49):
I mean I have, I have once from the chemist warehouse.

Speaker 2 (06:53):
Yeah. And how much was it?

Speaker 5 (06:56):
I think it's probably it was definitely over ten dollars.

Speaker 2 (07:01):
It's fourteen dollars at the warehouse, although it seems like
you don't use that much.

Speaker 5 (07:07):
Yeah, well, I don't know.

Speaker 2 (07:08):
It's just who's this this this gimmick? Is this Daniel
or Bailey?

Speaker 5 (07:15):
This is Bailey?

Speaker 10 (07:19):
You know?

Speaker 2 (07:19):
With the endorsements on social media prigion, we're talking Instagram, TikTok, Facebook?
Would I be right with those three? Or is there
something else that you're into?

Speaker 6 (07:26):
Yeah?

Speaker 5 (07:26):
No, that's that's the main three. I definitely said them.

Speaker 2 (07:28):
Okay, is it not some guy endorsing them, like like
mister Dollars or one of those It's not like one
of those things. Who's that guy that does all this
stuff on social media? Dan, that annoying guy that it's
not mister Beast or any of those things.

Speaker 5 (07:41):
It's just I don't know. So it's it's like they
fairly have a social media guy that runs all of
the tiktoks. They sort of they it really depends on
the trends. They sometimes try to frame it as almost
like one of those influencers promoting something, but most of
the time they're just kind of trying to follow what's
what's new on TikTok, follow the trends, and then try

(08:01):
and fit their ads around it. But that kind of
just they take it too fast. Sometimes.

Speaker 2 (08:06):
It's pretty amazing though, that just with TikTok and without
much budget, I don't know how much to have speech,
you can actually take over and become the preferred toothpaste
of children. Just by doing that. That's extraordinary.

Speaker 11 (08:17):
It is that is definitely.

Speaker 5 (08:20):
Their brand because like when I first unseen the tiptops,
they were mainly an Australian brand and I couldn't really
you know, I was interested about it, so I wanted
to try and find the products here, and they weren't
really anywhere. They were maybe in one like unknown Chemist,
but now sort of in the past six months that
they've definitely spread to be in most chemists in most places.

Speaker 2 (08:40):
So you create the create, you create like a buying
friends in the demand, and then your wizard out. I
think the warehouse has got it too, which is I mean,
they need some good brands because they're in trouble.

Speaker 5 (08:51):
Yeah, that's true. That's definitely true.

Speaker 2 (08:53):
Which should you guys and too, Daniel and Bailey.

Speaker 4 (08:56):
We're in Wellington.

Speaker 2 (08:58):
I wasn't going to pick your going to be cross
due to Auckland brilliant. Okay, I hope you're studying. We're
talking toothpaste High Smile a lot of texts, Marcus. I
love Red Seal toothpaste as well. Most of the other
brands make me gag. Love your show, Francis. High Smile

(09:20):
sounds like it could be cannabis infused. That might explain
its popularity. Well, that'd be a thin cannabis toothpaste, wouldn't it. Yeah,
go think, go figure Marcus. High Smile has been around
a year. Massive social media hype, very clever social media marketers,

(09:43):
overpriced average product. If you get high Smile, you need
to get peach iceed TEA High Smile originated from TikTok
kem Condeshian uses it. Wow, she's got great teeth. What
about my mates from selling Sunset? What would they be

(10:04):
using I haven't seen them. Funny thing selling Sunset people
you don't see much. You don't see much of their
lives beyond the real estate. The Oppenheimer officers. You don't
see them anywhere else. You don't see what their exercise
routines are like, because I meagine they must have a
fevorit of exercise. You don't see them around just sort
of chesheing around their house anyway. Seventeen Parstak, we are

(10:28):
talking toothpaste, high smile. Yeah, it's what we're about to know.
It's never once cropped up in my feeds, and I
feel slightly upset about that. It's probably something they talk about.
We're on the young People's station, like Brittany, they talking

(10:49):
about high smile. It's kind of high smile peach iced tea,
toothpaste fluoride plus. There you go. So that's what everyone's into.
You heard about it, Dan. I'm not going to say
what Dan said. It's private. The other thing I want

(11:11):
to talk about. So I'm talking about high smile toothpaste.
The dentists are all on board. Don't think it's a
bad toothpaste. I think I think the people think that's
the long thing to get the kid's excited about it.
That's probably a good thing. I take extremely good care
of my teeth at the moment too. I'm probably one
of that's probably my greatest achievement in life is how
well I take care of my teeth after a time

(11:34):
of not taking such good care of them. So there
we go. It's going to be regular flossing and brushing up.
Decided and being told the other thing I want to
ask you about. And this is going to sound a
bit lame. I as a question, and the golden rule
of talkback is not to ask questions. What about this?
What about that? What about compulsory third party of insurance?
What about this? What about that? But I have much

(11:55):
so I'm going to say a statement, I don't have
that much luck with vegetable soups. And what is that about?
Do you think it's a situation that vegetable soups just
aren't that exciting? Or is it that I'm making them
too complicated or my expectations are too high. I probably

(12:17):
should put the high smell toothpaste into the soup. That
might help it. But what do you reckon about that?
I do start sometimes with those King's packets, you know,
those ones, or the bits of barley. Is that the
right of the wrong thing to do? I'm never quite
sure about that. I mean it's screams. Nanna used to
do it, but yeah, I just don't quite know about that.

(12:41):
So vegetable soups. It's the time with the other whe
There's been atrocious down south, so you might want to
talk about that as well. There's two topics, high smile toothpaste.
Marcus on selling Sunset. Went past their office on Sunset Boulevard,
Los Angeles. They have blackout windows and signs all over

(13:02):
the place. Fascinating to walk past. Watch the space I'm
planning the pilgrimage. Someone says they have a Willy Wonka
flavor Tom Tom Tom Tom Marcus.

Speaker 10 (13:16):
Welcome goodness, Marcus.

Speaker 12 (13:19):
Yes, I use the King soup veg soup lo ye,
two varieties. Get the shin on the bone yep or
a lamb bacon hock yep, and just let that just
mouth into it and uh and that's all you need
all away.

Speaker 2 (13:37):
While I mean, you really need a bone, don't you.
You can't just do it with just the veges. You
don't get the right taste.

Speaker 10 (13:43):
No you don't.

Speaker 12 (13:43):
You've got to put the bacon hook or a shin
on the bone. And I prefer the shin bacon can
get it of its baconhoc can be a bit salty,
but perfect for the winter day, cold winter days. If
you want to double down and it, just get yourself
the base cond mix and go one or two ways
playing strawberry jam and cream. Or I prefer france and

(14:05):
onions and some bacon and some cheese and in the
savory scan to dip in my soup. But when you've
got to do the scon mix, don't use water. Use
a can of lemonade.

Speaker 11 (14:16):
Okay, hang on, it makes it makes life and toffee.

Speaker 2 (14:20):
You jump quickly from soup to scones that they're not related.
You're not dipping sweet scones in your soup.

Speaker 10 (14:27):
Oh and h.

Speaker 12 (14:31):
It's nice, nice way to do it.

Speaker 2 (14:34):
You know when you do the your Kings vegi mix
or your pe and hair mix, right, yep? Do you
saute onions and leaks beforehand? You just put it in
with water and then bring it up and then put
your vege's in your bone and.

Speaker 12 (14:50):
I like to my onion caramel at it.

Speaker 11 (14:53):
Yeah okay, and then then to the mix and there
the edge to the floor.

Speaker 2 (14:58):
Yeah, I agree. Okay, Tom, that's really good intel from you.
That's right. The bread box of what we're talking about,
soup and toothpaste, all about the mouth. Tonight, good evening, Craig,
it's Marcus, welcome get avening.

Speaker 11 (15:09):
How do you go in this evening?

Speaker 2 (15:11):
Good? Thank you, Craig.

Speaker 11 (15:12):
I normally use colgoat. But would you suggest maybe the
red seal is quite good?

Speaker 2 (15:16):
Is itast? It's got no fluoride in it?

Speaker 13 (15:20):
Okay, so it's more like a like a like some
of your grandparents with their head back in their day,
which is probably quite good.

Speaker 10 (15:26):
I don't know.

Speaker 2 (15:26):
It's sort of got baking, so it makes your mouth
feel quite It makes your mouth feel quite clean. But
the data said had it good at the floor. But
imagine you're getting a fluoride from the water these days.

Speaker 11 (15:35):
Yeah, okay, I might try to see how it goes. But
as for that, you know, it was high smile stuff. Yeah,
I think it's kind of long with some little trends.

Speaker 13 (15:44):
Is when they had the vaping, like they brought vaping
out of all flavors and all the.

Speaker 10 (15:48):
Kids got into it.

Speaker 13 (15:49):
So I guess if you've got the high smile stuff
with all these different flavors, you may get a lot
of kids getting into the hype of that and use
it where they probably wouldn't use toothpaste anyway, so maybe
it is quite a good thing.

Speaker 2 (15:59):
Well, hello, what's Colgate done for the last one hundred years? Nothing.
We've had stripes and that's it.

Speaker 7 (16:05):
Here's the different.

Speaker 13 (16:07):
What was there one that used to do with the
chalk and to the die and bring it out and
you could see it gets into the.

Speaker 2 (16:13):
Yeah, yeah, you know you say that was like the
famous camp they've read colgat have rested on their laurels.

Speaker 6 (16:20):
Yeah.

Speaker 11 (16:20):
Yeah, they've done nothing since, so you think, well, nothing.

Speaker 2 (16:23):
At all, And that's stupid tube. And every time I
got to you've got to take the top off you because.

Speaker 11 (16:30):
I used to.

Speaker 13 (16:30):
Live with the lady and every time you go to
use it, there was always there was like nibble from
the bottom.

Speaker 11 (16:34):
It's always from the top.

Speaker 6 (16:36):
Yeah.

Speaker 2 (16:36):
Well I've got kids and they just leave it all
a kimbo and they don't and they've got to take
it and I use their toothbrush to scrabble the stuff
out so the lid gets back on.

Speaker 10 (16:45):
Yeah.

Speaker 11 (16:46):
Oh, interesting conversation anyway.

Speaker 10 (16:49):
I mean about seathpaste.

Speaker 11 (16:50):
But I might trust some of the red Seal stuff
because it sounds like even though it doesn't have the
floridor would it feels like it's cleaning your test but
well not quite good as an alternative.

Speaker 2 (16:58):
Trade often, yeah, well mix it up. But you know
you don't have too much brand loyalty. I think brand
littlety is the beginning to the end of the world,
isn't it like to make up keep them on their
I think people have been too brand law. We've got
we haven't had the watermelon floor well we had watermelon
flavored toothpaste. Heartbreaking apologies listening to the podcast, So just

(17:26):
saying pie here, a massive tourist destination is in process
of reducing speed limits and around where cyclists will be
overtaking vehicles. No, Marcus James would really appreciate a happy
birthday message on air or text for me James, Happy Birthday.

(17:53):
I hope that's not texting from James because that would
feel little bit. I've texted twice. That's from Luke Luke,
James says. James. Luke says, happy birthday is what it's about.
What about the first call Beaner Tufa Bailey. Don't they

(18:17):
have ever spoken to a guy good?

Speaker 11 (18:18):
Bailey?

Speaker 2 (18:21):
Took all my energy not to call him Bailey Bridge,
but I didn't because I'm sure he's sick of that. Anyway,
hold your horses, Steve. I'll be with you soon if
you want to come through. We're talking soup and tooth
based high smile. That's what the kids are all into.
I've never been googled. I don't even know where it's from,

(18:43):
but it's huge on the internet, which means yeah, that's
where people are learning about new products, a range of
mouth watering flavors. Maybe one of the Kadashian women have
invented it. That wouldn't surprise me, after they invented those

(19:05):
other things that sort of undergarments to revolutionize the world.
Kind of think what they're called. But it'll come to
me anyway. You don't know where this, don't know where this.
Maybe it's from Timo. It's been an hour since we've said,
tim You know, I get in touch if you want
to talk. My name is Marcus Haddle twelve eight hundred

(19:25):
and eighty half past eight Tony Headlines. Please thanks Marcus.

Speaker 14 (19:30):
The new toothpaste will probably go the way of vapes.
You know they're all in yes, exciting and good for
you at first, and now they're the worst thing.

Speaker 2 (19:36):
Since you know well, and then the government got into
it too, So maybe the government will say you can
only have two flavors exactly. There's men who get hold
men to not men people get hooked to get hooked
on toothpaste. It's got that feel like it too, because
it doesn't seem Yeah, you're probably wrong.

Speaker 14 (19:50):
And we have to wait for the long term health
consequences of course, you know, because no doubt there will.
All these chemicals they used to create the new flavors
and things.

Speaker 2 (19:59):
I think you'd enjoy it, Tony. It's got a different
kind of a it's got a different kind of a
plunge down from the top vibe to it.

Speaker 14 (20:05):
Oh okay, well then now I had to look out
for it, because I must admit it's something that's slipped
by me in my continual purchase of Censor over the
last twenty years.

Speaker 2 (20:13):
Do you remember Ipana? Was that?

Speaker 6 (20:15):
Yes?

Speaker 2 (20:16):
Yes, I can almost remember. It was a ching from
a what was the jingle?

Speaker 14 (20:21):
The ching was the Colgate Ring of Confidence or something
wasn't it? But I can't remember the Ipana think it
just struck me just a few minutes ago. Ipana, I
remember the name, but I can't remember what it looked
like or anything.

Speaker 2 (20:31):
That you and me, You and me need to join
some sort of grip we get we still have become
the leading lights of the retro toothpaste movement. We get
into the old brands exactly, Pana, Yeah, we better watch mcleans.
Are your McLean showing exactly? We better watch out of
lead tubes though that's probably not that's right, that's for
good points. Yes, well they lead I probably were. We're like, okay,
something like that. Anyway, Steve Marcus, thanks for hanging on there,

(20:52):
and a good evening to you.

Speaker 15 (20:55):
Good evening. Yeah, you're right, Paner had it hits a
kura thane in it, whatever chlora thane was. Yeah, your
vegetable soup, put it on this cooker, your Kings soup mix,
and then the bag of Yeah, I just use a
bag of mixed vegetables, you know, McCain's or something frozen

(21:19):
snap frozen vegetables. I'll put six cups of water, two
vegetable oxocubes, just to give it if you want a
pure vegetable soup, just to give it that.

Speaker 2 (21:32):
Little bit of Okay, let's all guess what he's going
to say.

Speaker 15 (21:37):
A handful of raisins.

Speaker 2 (21:38):
Oh, Jay, Steve, you I was going to have a
competition to guess what was going to go. I thought
you're gonna say, mamite.

Speaker 15 (21:44):
No, no, A handful of raisins and that'll give you
a pure vigual soup. And if you want to then
you can put a hemhock and not leave it overnight.
But if you want just a pure vegetable soup, don't
worry about the meat.

Speaker 3 (22:01):
Wow.

Speaker 2 (22:02):
So we're a slow cooker. Yep, we've got your vegetable
kings bad. Then you've got McCain snap frozen, and then
you're six cups of water. Then you've got a couple
of oxo cubes.

Speaker 15 (22:18):
Two vegetable octo cubes, and a handful of raisins.

Speaker 2 (22:21):
Boom.

Speaker 15 (22:22):
I'll tell you what. It's a nice one.

Speaker 2 (22:25):
You put a better bread with a bit of toast
with that, would you?

Speaker 15 (22:28):
Oh yeah, well of course, yeah, mm hmm. Yes, it
makes soldiers.

Speaker 2 (22:34):
Yeah, I'm sort of liking the sound of that.

Speaker 15 (22:38):
A few wants.

Speaker 2 (22:39):
Yeah, it's scattered something scared.

Speaker 15 (22:42):
Of something the girl and make crew toons.

Speaker 2 (22:45):
Nice tear from you, Steve. Thank you. Twenty away from
nine So vegetable soups, how to make those and the toothpaste,
the high sense? Who else is on the high sense train?
Now you know how people feel with limited oil products.
For dinches, vegetable stock should be vegetable soups should be

(23:12):
made with extra stock, seasoning, tasting better the next day.
Need to ensure no meat down stock. If a vegetarian
will be eating it, orthough, it would be buyer beware,
wouldn't it, Marcus, Kids love pumpkin soup. Can add more
water and graded carrots. I don't think kids do. Actually,

(23:33):
we've always struggled with pumpkin soup. Pumpkin soup is fun,
fun until you finished all the toast, and then it's
like it's a marathon. The key to pumpkin souper is
having very small bowls because it's Pumpkin souper is boring.
Oh you even dry my pumpkin soup is not boring?

(23:54):
Dry your pumpkin soup? What is it boring? You put
everything in, You put nutmeg, you put the always kind
of hard work. Yep. Anyway, Mike MICUs welcome, Yeah, Hi Marcus,
good evening.

Speaker 10 (24:13):
Yeah, my teeth are shockingly stained. I smoked cigarettes. Roll
your own cigarettes from the age of fifteen through to
forty five.

Speaker 2 (24:21):
With the film and I calculate, yep, and with a filter.

Speaker 10 (24:27):
Yeah, always stopped a centimeter away from the filter because
you don't want to melt the filter. But yeah, I
calculated I smoked about in that smoking career, about over
two hundred and fifty thousand cigarettes.

Speaker 2 (24:38):
Wow.

Speaker 10 (24:39):
And yeah. So I was looking on Facebook and this
ad came on for this some bright shine something or
rather toothpaste than the person had stained teeth and they
brushed in and the teeth went brilliantly white. And I thought, yeah,
I'm having some of that. And anyway, I paid it,
found out that it was American money. Ended up paying
fifty dollars and it did Didley Scott. It was expensive toothpaste,

(25:02):
but my taste is all right, and so I just
kept using it. But it didn't do anything. I thought
it was going to be the magical cure.

Speaker 2 (25:10):
You're probably gonna keep using it, do you?

Speaker 16 (25:13):
Nah?

Speaker 10 (25:13):
No, it was just a one off. No, I'm not
using it anymore.

Speaker 2 (25:16):
But it was a bit to same toothpaste.

Speaker 10 (25:20):
Yeah. Well, it came out as a foam. Came out
as a foam and you only needed to use a
little tiny bit. So it did last quite a while.
I can't remember its name, and I haven't seen it
for a while.

Speaker 2 (25:33):
You were smoking twenty three cigarettes today there or thereabouts.

Speaker 10 (25:38):
Yeh, some days more than others.

Speaker 2 (25:41):
Well you must have. You must have done that two
and fifty thousand calculation, right.

Speaker 10 (25:46):
Yeah, yeah, but yeah, there or thereabouts. But the lungs
feel good now though. But now just on the soup.

Speaker 2 (25:54):
How did you give up? Did you? Did? You?

Speaker 10 (25:57):
Did your price? The price put me off?

Speaker 2 (25:59):
There you go, something's working. Did you did your taper
off or just go crazy?

Speaker 15 (26:04):
No?

Speaker 10 (26:04):
I went to vape and I've stopped two and a
half years. We'll stopped that as well.

Speaker 13 (26:08):
Go you.

Speaker 2 (26:09):
We're clapping you for getting off the not many get
off the vakee BC.

Speaker 10 (26:13):
Yeah no, it's the heavy troll nicotine longenges now from
the chemmis sont cost anything? Yeah?

Speaker 2 (26:20):
You're still on that still you're still a nicotine edict,
aren't you?

Speaker 10 (26:24):
Yeah? Yeah?

Speaker 2 (26:26):
How much are they're costing you nothing? From the on
the scrippy?

Speaker 10 (26:32):
Yeah? I think no, I think you pay different chem
Chimi's very one. A mission Bay won the mission Bay
I paid fifteen dollars up front, and I've had like
three or four repeats, just no other charge, a couple
of a couple of weeks of box.

Speaker 2 (26:51):
Can't picture the chemist and mission bade up the side street.

Speaker 10 (26:56):
It's just right just along from porta Fino on the corner.

Speaker 2 (27:01):
You now know where it is.

Speaker 10 (27:02):
Yeah, yeah, copy that. But on the on the soup, yeah,
family traditional veggie soup. It's always the veggie soup mix
from a supermarket which has got split peas.

Speaker 2 (27:14):
And that's what we're talking about. You keep up. That's
the King's packet, you know, that's the base of all
of it. You chuck that in and away you go.

Speaker 10 (27:21):
Yeah, and then you meat of your choice in about
ten a variety of ten different or ten different varieties
of vegetable but grated up and the key my whole life,
I've always seen Mum cooked the soup and a pressure
cooker seems to be the school.

Speaker 11 (27:40):
Yeah you're out of.

Speaker 2 (27:41):
The kitchen in case that blows, winding down the knob.

Speaker 10 (27:45):
Yeah, real old school, but yeah, long lasting, good quality,
built to last. Those things.

Speaker 2 (27:54):
I never thought the filters would melt. Yeah, yeah, did
someone tell you that?

Speaker 10 (28:02):
No? Well no, if you see it, like if you
if you break it. If you break a filter, offer
off a cigarette. But because you know, sometimes if you
run out of cigarettes, you got to you gotta roll up.
But yeah, late at night, Jake at the shop and yeah,
cigarettes that have been smoked down to the filter melts,
melts that. It's like nylon or something you want to

(28:27):
inhale that wouldn't want to howl that.

Speaker 2 (28:29):
For thirty years you've loved and lost for a guy
from Mission Bay, Mike, I.

Speaker 10 (28:34):
Don't live there and just visit there occasionally.

Speaker 2 (28:37):
Brand that's your local chemist.

Speaker 10 (28:39):
Do a uh well, I got only to feed the seagull,
so yeah, of course you do.

Speaker 2 (28:48):
How's that fountain going still good? Yeah?

Speaker 7 (28:52):
Yeah?

Speaker 10 (28:52):
Lit up at night? Yeah it was, it was off
for a while.

Speaker 2 (28:55):
Yeah, did some big re rework around love that fountain. Well,
then we're making up of our fountains. It was big,
big on that terrible Wellington. What about Mission Bay? Hello, Mark, Marcus,
good evening, good evening.

Speaker 9 (29:12):
Get a ham hock from if you're lucky from Countdown
you get a kilo. Just drive for a quilo for
about four bucks fifty and really you can meet use
the meat on that for sandwiches as well. But it's
got me. It's beautiful. You're going to be there at
the right time to get a decent size ham hock
for having pea soup. Your king's peen hams are soup mips.

(29:33):
Three large potatoes. They need to have a good soup.
Britz of potato, a discus it body, four to five onions,
half a celery, a leak, and packet of say pans

(29:54):
or what these chimky mixed vegetables.

Speaker 10 (29:59):
What else?

Speaker 9 (29:59):
Yep, So you got your hamdbone three quarters a pot
of water in it, A little gurgle, meat comes off
the bone. Now leave it overnight so it calls. Get
a sieves and take all the fat off it.

Speaker 10 (30:14):
Take all the fat.

Speaker 9 (30:15):
There won't be much that, but it just makes it taste,
brings you out the taste more. Now with the half
a celery, the leak and onions, I would put that
in a bit of butter in a fry pam until
al dente. It just enhances the flavor. Chuck it all

(30:36):
in the pot and let it cook, knife and slowly
if you want to butter the bottom of your pot
so nothing sticks. And well, oh you have a beautiful
soup and it's got that potasto. There's a lot of
body and depth. And also there's a thing you can

(30:57):
get in a Jenny bottle. It's called Maggie's Magic.

Speaker 2 (31:01):
It's great, great name.

Speaker 9 (31:03):
It's a great Madgie's Magic. It's Asian. It's a like
a flavor enhancer. It's a sort of a spicy sauce.

Speaker 2 (31:13):
Did you say it's Asian, Well.

Speaker 9 (31:16):
That's what's the Asian's.

Speaker 2 (31:19):
Inspired. I don't have magic Asian.

Speaker 9 (31:22):
Well, but it's called Magic's magic and Maggie's magic. And
you put that in the soup? What when you want
to have it? It was absolutely beautiful. You can stick
it the freezer as a ten. I can remember taking
the big pot out to the out to the fringe

(31:42):
and it would last you forever, or freezing mittal plastic bottles.
But as I say, it's a wonderful soup full of
nutrition and last you forever. But as I say, you
need want spuds, three big spuds. Put them in the blitzer.

Speaker 10 (31:59):
Put that to your soup.

Speaker 9 (32:00):
Gives it body and yeah, as I say, cook the
celery and onions and leak in butter in the fry
pan till I didn't. I this's got a beautiful flavor
and everybody will pay copies and hearty and makes you hearty, Yes, very.

Speaker 2 (32:20):
Very much, so loving you loving your pressure.

Speaker 9 (32:23):
Mark, Well, well you've got to have.

Speaker 2 (32:29):
So you're at the countdown and you're asking the person
for a hemhog right, I.

Speaker 7 (32:34):
Have I have had bow.

Speaker 9 (32:35):
You're gonna be lucky.

Speaker 2 (32:37):
Hang on, hang on. You know the time to go
and our countdown and our countdown. Mark, there's narra a
soul there. There's no one there, there's no hiding. You
can't see. So you're lucky.

Speaker 10 (32:49):
Where are you?

Speaker 9 (32:52):
And really I mean to say, with a hand bow
of that, hang where where are you?

Speaker 2 (32:56):
Where are you? With this's actually butchers in your countdown?

Speaker 9 (32:59):
Oh it's twenty five degrees here?

Speaker 17 (33:02):
Where are you?

Speaker 9 (33:03):
I'm a hawk's bay.

Speaker 2 (33:05):
Yeah, okay, we'll give our regards to the butcher next
time on if they speak that secret but butcher language.
Do you know about that.

Speaker 10 (33:14):
Language?

Speaker 18 (33:15):
Oh?

Speaker 2 (33:15):
Yes, you don't. Hang on, hang hang on, start listening.
I don't know you Okay, this is most butchers, right, yep,
have a secret language. Okay, and it's called oh it's

(33:35):
called oh canrry what it's called? It's called rick Chub
cult that's the name of the secret language, which is
butcher talk backwards, and they'll they'll talk about you in
front of you, but they'll use words and they'll say, well,

(33:57):
words backwards, all right. I say, like, let's say that
they'll say boy marks a star. They'll go mars a star,
rats h cram right, and you won't know they're talking
about you. Do they ever say that when you're asking

(34:19):
for your hand for your hamhock? Is therever a leguage
you can't understand?

Speaker 11 (34:25):
Maybe if I was in Belgium.

Speaker 2 (34:28):
So you've never heard them saying a different language when
you're asking for your hawk.

Speaker 9 (34:33):
No no, no, I haven't no no no no no
no no no. So it's a good suit. My mother
was German, so I had as an upbringing, I had
a bit of a twist in the way the food
was presented to me.

Speaker 2 (34:48):
I could tell you've actually come from a family that
cares about their food.

Speaker 11 (34:52):
Well, you're going to eat I mean to say, the
probably check.

Speaker 2 (34:54):
A horse, and do the Belgians eat horse?

Speaker 9 (34:57):
Belgium's well, the French shoes probably not far away? Chevelle,
yes for dubber is that God the nation?

Speaker 6 (35:07):
Well, I'm.

Speaker 2 (35:12):
Let's face at the Belgians have got no food that
they'd be proud of it. Oh, by the way, just
it just to be culture culturally correct with you. Yes,
I was excited to see the uniforms for the Belgian
European team for the UEFA Cup, the European Football Cup.
Did you see the uniforms?

Speaker 10 (35:31):
No?

Speaker 2 (35:32):
None, no, no, no, They're based on the clothes Tintin.

Speaker 9 (35:35):
War Tintin goes back.

Speaker 2 (35:38):
Oh, go have a look. Go look it up, Go
look at the Belgian uniforms and Tintin. It's quite inspired.
We're talking toothpaste, this new toothpaste. Everyone's on about and
vegetable soups? Am I saying vegetable?

Speaker 19 (35:56):
Right?

Speaker 2 (35:56):
Vegetable? I think I'm kind of making a bit of
a ah ah Marcus. I'm sitting here quite gobsmacked with
all these people throwing in frozen vegis yuck. Surely got
to be fresh. Well, there is a cost of living crisis,

(36:18):
you know how I know there's a cost of living crisis.
In the last week, I've noticed a lot of people
on community by selling swap right pages. Suddenly everyone's sitting
off their kids.

Speaker 10 (36:34):
Lego.

Speaker 2 (36:34):
You notice that, Well, there must be cost of living
crisis are setting off the Lego. That's the people that
have kept the instructions for the sets, which is not
our family, no surre. It's just this messy pot of
everything now all the Lego all mixed in there one anyway, Yeah,

(36:59):
there you go, apart from the white stuff, because I
took all the white stuff out to make an iceberg
for the Giant Titanic. Still one of the best things
I've made with Lego. By the way, I didn't realize that,
you know how. There's an exhibition at the Auckland Museum,
a Lego exhibition that's from those two guys from Western

(37:19):
Australia that won Lego Masters, and they themselves have just
gone and done a whole futuristic Lego type show. Good
on them. It seems to be touring the world, so
you people, I've seen people post about it. Seem it's
quite good value.

Speaker 3 (37:34):
So go there.

Speaker 2 (37:35):
I mean, you win something and no one can monetize that.
They've decided to become kind of to tour a Lego
show must had a spare opportunity for the Auckland Museum
to grab it, chucked it in there. Probably we go
look next time I've got any kids in the big
city next time. That's right, I'll keep your texts. Someone

(37:57):
said they've been a butcher for twenty years they've never
heard the secret language. That's a worry. By the way,
I don't know if it's using the secret language. It
might just be an Australian thing. Mm hmm. I've lost
with texts. Don't come up before too long. Nelson fifty eight,

(38:23):
Canterbury sixty one. You got to hand it to the
people that are running this game I'm watching. They've got
a lot of halftime entertainment and stuff. Funny, I'm a butcher,
I never heard of a secret language. Of all those years.
As many butchers I've worked with twenty something years, listening

(38:45):
tonight from the King's Cross to York train in England
got to keep lego boxes and instructions. I would have
thought so. But they do make good fire starters. I'm
struggling to remember a lot of the names of the
great old toothpaste commercials. They used to be all the

(39:07):
names of the jingles or the tone of the jingles. Anyway,
Colinos was a big one in McLean's and anyway, we
were talking toothpaste because The new brand is called High Smile,
which has taken the world by storm and a very
short length of time. Marcus soup vegetable a must is

(39:28):
a swede. It doesn't take. It doesn't taste the same
without it. The best new product this year is sweet
smoked bacon. Frank is it? Well, I guess it's I
don't know what that is. And people haven't heard of
the secret butcher's language. We're talking toothpaste and vegetable soup.

(39:59):
And I'm conscious of the way I say vegetable, but
I can't do it less clunkily. My journey eight past
nine Marcus till midnight tonight, looking forward to hearing from
you the rebreaking news when it happens. Yeah, anything, it'll

(40:21):
all bring that to you. But the number is eight
hundred and eighty ten eighty nine nine to the text.
What the breaking news is going to be, They might
guy that get that guy in the family who knows
Caleb Marcus welcome, Hey, right, how are good, Caleb? You're
sending good spirits?

Speaker 17 (40:39):
Oh?

Speaker 16 (40:39):
I had a couple. Yeah, I just ring it up
about I'm just on my way home. Actually say any
a couple, let's say, but ringing up about the port.

Speaker 10 (40:50):
Classics.

Speaker 2 (40:51):
I'm not going to breath Lisee you over the phone?

Speaker 16 (40:54):
Yeah fair enough, mate, Yeah no, but a pork phone suit,
it's just kiw. Then it just reminds me of home.

Speaker 7 (41:02):
Are you not?

Speaker 2 (41:03):
You get homesick? Do you use the King's mix?

Speaker 16 (41:06):
H the Kings makes Now? I just literally boil, boil
the pork bones and a pop like I've done in
a slow cooker before.

Speaker 5 (41:14):
But you don't want to dissolve the bones.

Speaker 16 (41:16):
Or you're left with a bit of country bits in there.
I literally dissolve the pork. I put the pork bones
in a pop, boil them for a couple of hours,
and your chies, your bronk with your cauliflower, whatever you want.

Speaker 13 (41:28):
And that is.

Speaker 2 (41:32):
You gone off the road? Yes, Caleb reminds you home?
You just cut out there. Wish your home, Caleb from
Jenny Vick.

Speaker 20 (41:43):
I love that.

Speaker 2 (41:43):
Do you go hunting yourself?

Speaker 17 (41:45):
Oh?

Speaker 20 (41:46):
I do?

Speaker 16 (41:46):
Yep, not so much anymore. But as the young fellaw yep,
healing down at the out of the rivers.

Speaker 2 (41:55):
You'd be getting your own pork bones, wouldn't you.

Speaker 17 (41:58):
Yeah?

Speaker 16 (41:58):
What is nothing billion while pork?

Speaker 10 (42:00):
Mate?

Speaker 7 (42:00):
Yeah?

Speaker 16 (42:00):
But I just heard you talking suits, peeding.

Speaker 2 (42:03):
This the season, certainly smoke soup season. I was gonna say,
smoke season. Good to hear from you, Thanks, Caleb. Sorry
your line wasn't good, But you sound like a loose
You were like a loose unit. Loose unit Thursday? What
was Wednesday? Whoa?

Speaker 9 (42:18):
Whoa?

Speaker 2 (42:19):
Whoa? Wasn't car parks?

Speaker 11 (42:22):
Was it?

Speaker 2 (42:22):
Whoa? Anyway?

Speaker 10 (42:27):
Oh?

Speaker 2 (42:27):
Eight hundred and eighty eight nine to the text was
windscreen Wednesday. Now it's toothpaste and soup. Yep, there might
be something different you want to mean. I don't. I
don't care. I just talk what I'm passionate about. But
vegetable soups year everything. I think you won't start making

(42:49):
a really simple soup. Pair it right back, go back
to first principles. Oh yeah, old Trump and the old Trump.
And Trump's got fixated about electric boat electric boats and
the fact that they will sink and you'll get electrocuted.

(43:10):
But he'd rather be electrocuted by a battery and electric
boat than a shark. Trump appears to be terrified of sharks,
like really terrified. So yeah, he's been big on that.
Today he's warning people about the thread of sharks and
electric boats. It's pretty complicated. He thinks that sharks are

(43:37):
attacking more frequently than usual, which is not true, and
that they pose and you found risk for called boats
are required to use batteries, which also is not true,
which caused them to sink because they're too heavy, which
is also not true because the icon of the sea
is five hundred and fifty million pounds and that still

(43:58):
says a float anyway. But he says if he was
on a boat that was battery powdered, rather be it
epicated by the boat that attacked by a shark, which
is a weird gamer. Would you rather fourteen past? I
looking forward to your calls, Marcus till midnight? Where are
we with toothpaste? You're going with the highest smile. You're

(44:19):
sticking with the Colgate? And what about your vegetable soups?
Do every winter comes along with all what like vegetable soup?
But actually you make away think, oh goodness, there's something
it's missing, something and what is it missing? What's that
special something that's missing? Meat and tony, different flavors. Kind

(44:43):
of it just becomes a bit of a medley. Yeah,
someone needs to make a toothpaste soup? Why does someone
not make their own toothpaste like in New Zealand social
media influence, because you'd probably be I mean, I'll be
prepared to try something a bit different. But one of

(45:04):
those people off kind of Treasure Island or something. I
don't know who it would be, like one of those
people people look up to, like John ouan Ben. I mean,
but when was the last time, apart from high Smile,
that anyone's come up with a new toothpaste. It can't
be that difficult to make. It's just a few chemicals
with some disguise. Yeah, there's a thought for you. What

(45:27):
about teeth whitening? He ever tried that? I did try
and get my teeth whitened. Well, that sounds really vain,
doesn't it. I got a thing made like it's like
getting it made for your mouthguard that you could put
the liquid and white your teeth. And this is only
about four or five years. I thought my teeth's bit dark,

(45:49):
and I think I paid about twohundred dollars for it.
And then they give you the product to white your teeth,
but they always say warnings about don't do it too
long or it'll make your teeth feel very sensitive. So
I never did it, and I thought why. I kind
of felt slightly talked into it. I don't really well,
not talked about to ask for it. But yeah, now

(46:11):
I feel sort of, yeah, I'll tell you something about teeth.

Speaker 10 (46:17):
Right.

Speaker 2 (46:20):
I was giving him a kid's the lecture about teeth,
because I don't give a kids lectures really often, but this,
once in a while, I think I have a specious topic.
I can't remember how the lecture went, but I did
talk to about teeth. I said, look, the thing about teeth.
Once in a while, you'll have feelings if you're unlucky,
and if you're lucky, you won't have them. And that's fine,
it's not the end of the world. But what you
do need to do is you don't want to hell

(46:43):
in a handcout and think, oh, well, my teeth are bad.
I'm going to stop going. You want to keep checking
regularly from the dentist because it's not where your teeth
are bad. It's with the fact, because it seems like
the industry these days is pretty good. But however, so, yeah,
it was more it was more peppy my speech than that,
because you don't want to lose all your teeth because

(47:06):
no one likes losing all their teeth because denture sounds
like a pain in the neck. But I'll tell you what,
once in a while, once upon a time I had
a filling that fell out and the teeth got a
bit munted, and I had it replaced with gold. What
joy that gold filling has brought me. Every time I

(47:30):
see a gleam of it in the mirror from brushing,
I think, jaye, there's that gold tooth. I can see
why people get fixated with it. In fact of anything,
I wish I had more fillings and more gold. I
never told anyone that, but there ego. I don't know
if they still do gold fillings. I don't think it
was an option. I think that's what it had to be.
It was the only thing that could rebuild that tooth.

(47:53):
So every time I watch Paki Schnarble and those people mining,
the mining the Dutch guy's land, I think, well, that's
where the gold came from. From my those sorts of people. Anyway,
Ella Marcus, welcome, Oh.

Speaker 21 (48:12):
Good evening. I'll start first on teeth. Never never use
baking soda. Oh it ruins the natural enamel on teeth.

Speaker 2 (48:24):
Goodness me, And you know, this because of Oh well.

Speaker 21 (48:29):
First of all, I've known peas for a long time
and I don't have my own anymore. But my mum
was Scottish and she married Dad during World War Two.
But in Scotland they had soft teeth and guess who
inherited them me? So over time I've had had difficulties

(48:52):
and troubles with them as much as tried to keep them,
you know. Going in the end, I had to give
up a few years back and change. But whatever. But
on soup so off and there's a really good TV
do you hit Sky TV?

Speaker 2 (49:13):
Is it the one that cup?

Speaker 6 (49:14):
Yeah, we do right now today.

Speaker 21 (49:17):
And it must be going to be repeated over the
next couple of days. But we're sky is. You get
CN in and we go to Parliament TV. Then we
go to the one above, which is the Bussy.

Speaker 2 (49:29):
TV, and then the right wing station Sky TV. Yep, yep, yeah.

Speaker 21 (49:36):
But then just above it, there's one cool time. I'm
gonna have to go back and have a look at it.

Speaker 2 (49:41):
I've got my remote here, hang on, I'll go through this.
There we go Discovery Recovery Crimes, it's too dark, BBC
Earth Discovery, Turbo, Animal Planet, Country TV, to their face TV,

(50:01):
Sky News okay, Parliament, TV cen in part, Fox.

Speaker 21 (50:09):
News, No, channel eighty five. It's usually channel eighty five
for news. No, it was on I've lost it. It's
gone Channel eighty three.

Speaker 2 (50:25):
Al Jazeera.

Speaker 21 (50:27):
No, that's further down the Animal Planet.

Speaker 2 (50:33):
News A Planet.

Speaker 21 (50:36):
Yeah, no, it's the one. So it's the usually all
Channel eighty three's disappeared. It was the earlier today. I
wonder where that's jolly well gone?

Speaker 2 (50:45):
And is it face? Is it face TV?

Speaker 21 (50:50):
No, I don't think so. But it was just it
was channel eighty three, but it isn't there anymore drops
up to channel seventy six, but on it is one
that was called keeping in Good Shape. It's it's it's
comes from Europe. There's different things that had an amazing
thing on teeth.

Speaker 2 (51:09):
That's on Face TV. I've brought it up now. It's
repeated at five point thirty Life Chanels or eighty three
which you have lost yours.

Speaker 21 (51:19):
Yeah, I don't know where it's gone.

Speaker 2 (51:21):
It says in good shape lifestyle is all about staying
and shape.

Speaker 21 (51:24):
Our best advice in good in good shape, watch that
it always has something really good and it was today. Yes,
it gets really good stuff from Europe and different things,
and that was brilliant. So that's just aspects on teeth.
But let's get back to suit now. The two main

(51:45):
ingredients on all of veggie suits, et cetera. I haven't
read anybody say Bailey or it's just shy saw in
the old head.

Speaker 2 (51:56):
I forgot about the bay leaf. That's essential absolutely.

Speaker 21 (52:01):
And pumpkin soup. What you do is you get an
onion and you do it in long strips and you
brown that first. Then you but before prepare your prepare
your vegetables before you cook it. When it's pumpkin fruit,
because I and any of it because it's easier.

Speaker 2 (52:21):
I hate to tell you, I think the country is
sick of pumpkin soup. I think we've I think we're
over it. It's just too terrible.

Speaker 17 (52:28):
Yet it is.

Speaker 6 (52:28):
We all know.

Speaker 2 (52:30):
People try some curriyan, to try a bay leaf. Try
always tastes same, same, And you.

Speaker 21 (52:36):
Also add into that, you add in a little bit
of you don't have the oxo cubes. You can get
the chicken or the meat one, but you can also
get what you need is for the pumpkin. Aren't ground nutmeg?

Speaker 11 (52:55):
Yeah?

Speaker 3 (52:55):
I don't know.

Speaker 21 (52:57):
Ah, it just takes it to a whole different level.
And with any vegetables soup, you can add in a
dash of milk right at the end or when you go.
I make a big, big pot, then put it in
poddles in the freezer. And I just did a couple
of big pots the other day because I'm in Auckland
and they got really cold recently, so that right, it
must be time to do soup. The other good way

(53:19):
with when you're doing is suits those bones. It's chicken
size or chicken legs, those shin bones, because what you
get out of the bone is the bone marrow, which
is very very good for your body.

Speaker 2 (53:33):
Wow, yeah, because you your collagen. Good on. You all
are nice to talk. I don't always imagine you've been
there putting an orcroan with your giant pot, putting your
soup together. Marcus. I heard some years ago that Julia
Roberts grandfather toaught her to brush your teeth with baking
so as a kid, and she's always used only that
to who knows, surprising any of those American stars were homeless. Yeah,

(54:02):
I think that Julia Roberts was, but Jim Carrey was
the hell of an up bringing Jim although his Canadian,
of course, but really went his upbringing living in a car.
I don't know if they kind of make that up
or that's what happens to them. Hold your horse. I've
got some calls that will come to you. And it's
a lot happening on that channel.

Speaker 7 (54:20):
Now.

Speaker 2 (54:21):
The find that didn't even know there was any channels
above eighty. No, we avoid that Sky News anyway. Get
in touch if you want to. My name's Marcus Hittle.
Twelve oh eight hundred eighty nine, nine to tick to pass,
nine tony headlines. Please thanks, Marcus.

Speaker 14 (54:36):
I suppose at least if you lived in an American
car will be like living in a house here. Would yes,
that's right, that's right, right on the tests or anything
these days? Would you not one of those small ones?
You gotta make a good point there, that's right.

Speaker 2 (54:48):
The old Cadillac from the fifties is unbelievable. Joeannett's Marcus, welcome,
Oh high, Marcus.

Speaker 22 (54:56):
I was just wanting the vegetable suit. I actually think
it's one of the hardest suits to make, actually because
it's hard to balance it or not because.

Speaker 21 (55:04):
You can make it.

Speaker 2 (55:05):
I agree entirely.

Speaker 22 (55:08):
It's really it's really tough, actually, and I thought, I
find that bacon bones are good. But I also I
always make a vegetable stock first and use that as
a base, and then I just add a variety of vegetables.
But I think pearl barley is probably one of the
helping ingredients with the vegetable soup, and some people use

(55:31):
like tins of beans, which you could use as well.
But I also then will do even though I've made
a vegetable stock, I'll do like a oquay garnet with
the bay leaf and the time and the parsley as well,
because I think that adds sort of an additional thing
to it. And then I think you've got to season
it to get it balanced, because otherwise you can have

(55:51):
if you put like a lot of tumera and pumpkin
and it becomes too sweet, or even carrot makes it
too sweet, as she is very hard. That's what I think.

Speaker 2 (56:00):
I think the temptation is to just throw everything and
to make it healthy, but actually, really, if you want to,
you I'm quite simple with probably just two or three flavors,
just so it's got that sort of it's got a
cleanliness to it, and I think that's a mistake I
can make has just chucked too much to be different,
so much different stuff in it.

Speaker 23 (56:17):
That's what I think.

Speaker 22 (56:18):
And you can make like if you want to, just that.
Somebody earlier said of potato and leak soups, they're beautiful.

Speaker 6 (56:22):
You don't You just use water in.

Speaker 22 (56:24):
Salt and you actually don't hardly have to do anything,
and you can put cream at the end of it.
But those sort of really simple soups are beautiful. Some
people with a vegetable soup to help it will make
like a little pesto thing to go on top where
you'll just put you know, like garlic and parmesan and
a few nuts and they're like parsley or something and
whisk it up, wizard up and then you actually sprinkle

(56:46):
it on top. Would help it, but it's hard. Every
time I make a vegetable soup, I'm slightly annoyed. Really
recently I made one eyes happy with But mostly I think,
oh i'n't got that right. But interesting you say about
the pumpkin soup. I think the key. I think, you know,
we've done some funny things of the pumpkin suit, but

(57:07):
the key a pumpkin suit is to actually cook a
ham and use the hamstock as a base for it.
And then you roast your pumped and you cut your
pumpkin horizontally and roast it, score it, roast it with garlic,
rosemary and salt and oil. And that takes an hour,
but of course you have to do anything well it's happening.
And then you mesh that up and put it in

(57:29):
with the you know, with the eggs, and then you
not the exsit up the onions, and then you add
the stock and a bit of parmesan, and that's a beautiful,
absolutely divine and the nutmeg that lady said earlier, the
nutmeg on goes in that as well, and that's divine.
Is a pumpkin suit.

Speaker 2 (57:45):
But although it's not pumpkin, it's pumpkin and ham or something.
It becomes more complicated. Then, yeah, if you make it simply,
it's not going to be that good, is it.

Speaker 4 (57:54):
No, it isn't.

Speaker 22 (57:54):
And I guess you know you've got to buy it.
I mean I often buy hands and cook them up raw.
And then because you get all this beautiful like it
looks like gold, a look with gold, the hamstock, it
she'sautiful than ever, and school you can freeze it, and
so it ends up being quite reasonably cheap to buy
a raw hand because you'll end up getting three less
of this high quality handstock, which you can't even buy anywhere.

(58:19):
And so that does make a beautiful actually it does
make a beautiful pumpkin soup. But you're right, it's sort
of not simple. But the vegetables a mystery readly, But
I do think Curl Barley's good.

Speaker 2 (58:30):
Nice to hear from Joeanne. Thank you, Noell, it's Marcus welcome.

Speaker 7 (58:34):
How are you well?

Speaker 2 (58:35):
Good?

Speaker 10 (58:36):
Thank you?

Speaker 7 (58:38):
She just stole my thunder. My mother was Scottish, right
if you made the most beautiful vegetable soup and only
out of like celery, some carrot potato, you know, stuff
like that, But the base of it was pearl Barley,

(58:58):
like a good Haggers. You have pearl Barley in there
with meat, and those those bacon hoops you can pick
a up anywhere, fantastic in the supermarket, throw them in beautiful.

Speaker 2 (59:12):
Not so much the supermarket, but more the supermarket a
with your hamhocks them anywhere as a joke. Yeah, I'm
hearing you make your part with super and supermarket.

Speaker 7 (59:23):
Yeah, oh yeah, supermarket of course. Bill Balley is really
a good thing about it.

Speaker 2 (59:31):
Yeah, a big, big good pseudonym Pearl Bally. You met
ats Marcus welcome.

Speaker 8 (59:38):
Oh I'm gonna hany games.

Speaker 2 (59:40):
Good? Thank you man. How are you doing all right?

Speaker 10 (59:42):
Yeah, and I'm doing good.

Speaker 8 (59:43):
I heard you talking about giving your children a bit
of a lecture about the old teeth.

Speaker 2 (59:50):
I didn't give them electure. I wanted to tell them
about that. It's a long game. You want to just
keep at it.

Speaker 8 (59:54):
Oh yeah, yeah, no, definitely. I went to the dentist
recently cost me just out of six hundred bucks for
a good clean had to go.

Speaker 2 (01:00:04):
Wow.

Speaker 8 (01:00:05):
I told me I had gum disease and you wouldn't
know it looking at my chompers, like I've only got
about two fillings. And yeah, I thought that would be
a good thing just to let your listeners know about,
because because what happens is your gums look like they're
doing okay, maybe they believe a little bit when you're brush,

(01:00:28):
but your teeth end up getting wiggly and you don't
really know what you don't really know what's going on.
So yeah, it was a bit shocked.

Speaker 2 (01:00:39):
Well, at least you went there, because most people, a
lot of people, some people would be too scared to
go to the dentist to hear that news. But I
think I think most things are kind of reversible, are they.
It's hard to know.

Speaker 8 (01:00:50):
Yeah, yeah, well that's the hope of I've got one
toot that's a wiggly because of that. But we'll see
how it goes.

Speaker 2 (01:00:58):
Yeah. Well, I think the thing is that you've actually
just got to keep going back reguarly. And I say that,
and I think we're looth too, because you don't want
to hear bad news.

Speaker 8 (01:01:06):
No, no, and good old COVID kind of stopped put
a bit of a stop to people going regularly.

Speaker 2 (01:01:12):
Can you imagine what a terrible job that a dentist
would be having, because you would be worried you're going
to you couldn't do anything like You'd be worried about
injuring your hands the whole time, wouldn't you You would
want to go mountain biking in case you came, And
then you're working in such a tiny window. Keep your
mouth open, Please keep your mouth open, Please keep your

(01:01:34):
mouth open. It must be the most stressful job I reckon.

Speaker 8 (01:01:38):
Yeah, you know the dentist I had. She she was good,
but yeah, yeah she. I mean, look, she end about
giving me a bit of a lecture.

Speaker 10 (01:01:47):
You need it.

Speaker 2 (01:01:48):
Yeah, it can't be much fun for them giving you
the lecture. Oh no, no, but it was.

Speaker 10 (01:01:58):
I was in quite a lot of pain.

Speaker 8 (01:02:00):
I didn't have an injection. And that's the other thing
I've got to put up with. Isn't it just dishing
out pain?

Speaker 21 (01:02:09):
Oh?

Speaker 2 (01:02:10):
Absolutely?

Speaker 15 (01:02:11):
Yeah.

Speaker 2 (01:02:12):
And they probably don't get a little love for They
probably don't get love from their customers because it's always
kind of a grudge purchase. They're always complaining about the
price and stuff. It's probably a thankless task, I think.

Speaker 8 (01:02:27):
So I was shocked at the price because I think
last time I got the chompers cleaned, that was probably
only about one hundred and seventy.

Speaker 2 (01:02:35):
But can they have they got your flossing mat.

Speaker 8 (01:02:40):
Well, I'm going to have to do it and go
and I'm going to have to go back in about
nine months just to keep on top of it.

Speaker 2 (01:02:47):
So it is the wiggly teeth is that lost for
a monthy or they can save it.

Speaker 8 (01:02:53):
Well, we'll see how it does. Hopefully, yea hopefully it
will kind of cement itself a bit more.

Speaker 2 (01:03:01):
That'll be looking at I think it's a very brave
phone call to make, to ring up and call it
out on that, because that's, yeah, let us know next
to what we need you to go back.

Speaker 8 (01:03:11):
Oh look, it's quite a way. It'll be about eight
or nine months. But I thought, look, people don't I mean,
I had no idea because gum disease. You just don't
even know what's going on because your teeth kind of
look fine, your gums are kind of looking okay. But
when they took the X ray you could kind of
see the bone slowly disappearing.

Speaker 2 (01:03:34):
Yeah, so that was that was and two hours two
hours to clean them.

Speaker 8 (01:03:41):
Yeah, an hour and a half. Yeah, it had been
a while.

Speaker 10 (01:03:45):
It had been a while.

Speaker 2 (01:03:47):
Because there's not much area to work around for an
hour and a half. That was in two but its yeah, goodness.

Speaker 8 (01:03:55):
Yeah, so I'll have to look after them.

Speaker 15 (01:04:00):
Now.

Speaker 2 (01:04:01):
How long had it been since you'd been to the
dentist before that?

Speaker 6 (01:04:04):
Oh?

Speaker 8 (01:04:04):
Look, I reckon, yeah, maybe four or five years okay, yep, yep,
but yeah, look, you know I'm only in my early
fifty so important to yeah, try and keep hold of them.

Speaker 2 (01:04:23):
Oh yeah, absolutely, because yeah, you want to keep your
teeth look nice to hear from your mat I think
that's a set in white up call for a lot
of us. People be nodding along, and I'll put out
there be terrifying to go to the dinners because of
expense too, also because people just can't afford it. Do
you want to be a part of the show. My
name is Marcus hittled twelve. Marcus, your souper discussions made

(01:04:44):
me make a pot of vegetable soup in my cast
iron pot on my Kent tile fire, warmhouse, beautiful soup
ready by the morning, Hyyl, Marcus, don't waste your time
fffing around with bacon, hock and soup. Use a piece
of boiling bacon insteared, easy to chop into cubes, and

(01:05:04):
no need to remove all the fat and skin and
tendons and bones from the cooked ok. Can't be bothered
with soup recipes. Can make soup out of anything. Have
even put a handful of mints in it. I always
keep water veges boiled as a base for soup. Willworth

(01:05:26):
are setting low car potatoes? How do you get low
car potatoes and potatoes a potato, isn't it. Yeah, I
don't know about I'm sick of the different potatoes. There's
all sorts of different ones. Now what's that about, Scott?
It's Marcus good evening?

Speaker 11 (01:05:45):
Are yours good?

Speaker 2 (01:05:46):
Scott good?

Speaker 20 (01:05:47):
I don't agreeing with your earliest stament. That's sort of soup,
not really a thing. And once you run out of breeds, diffidence.

Speaker 6 (01:05:56):
Why did you finish the college?

Speaker 7 (01:05:58):
Say?

Speaker 20 (01:05:58):
You just kind of something that you have to sort
of get it all really as fast as.

Speaker 5 (01:06:03):
Possible, and.

Speaker 2 (01:06:06):
Comes a real grudge thing and they think, oh goodness, great,
what an ordeal. It becomes an ordeal that is.

Speaker 20 (01:06:11):
Yeah, no, it's not really my thing, but I just
some people.

Speaker 10 (01:06:15):
Like it so well.

Speaker 2 (01:06:17):
The conto good, Yeah, it's good.

Speaker 20 (01:06:21):
This sort of more of a food than.

Speaker 2 (01:06:26):
What is a chowder? What's the definition of a chowder?

Speaker 16 (01:06:30):
I don't know.

Speaker 20 (01:06:30):
I think it gets a couple more met in it,
like what I always think I was like clam chowder
or something like that, which you know, it's sort of
it's almost like a pace. But once again, it's just
something to dip your bread and until until you run
out of breed, and then you start to think you're
going to get.

Speaker 6 (01:06:46):
Rid of it.

Speaker 2 (01:06:49):
Yeah, I don't think I had a clam chowder.

Speaker 20 (01:06:53):
Oh, San Francisco, it's this place in the world to
get it down on.

Speaker 2 (01:06:56):
Fisherman's Oh I kudn't know. Okay, Oh well, okay, you've traveled. Okay,
sand clam chowder. That that makes sense. Now I'll give
that a go. Scott, nice to hear. Sorry about the
abruptly and then you might have gone, but thank you.
Get in touch. One name is Marcus. Welcome oh eight

(01:07:17):
one hundred and eighty ten eighty nine nine to detect
the old clam jowder. Welcome one of miss Marcus. Good evening. No,
I'm just curious to talk about high Smile toothpaste. I
know I mentioned that at eight o'clock as they one
who heard of that? Is it something that people have
switched to. It seems to be a new toothpaste. It's
causing quite a bit of a buzz, mainly because of
social media. But it's got fluorid. It seems to be

(01:07:41):
ridgie ditch. Is that something you're across Have you thought it?
Because the thing about toothpaste, it's one of those things
that's got extraordinary brand loyalty, and now that no one's
watching Free to Wear TV, we missed the endless adds
for toothpaste. I wouldn't know what's going on with toothpaste
because you had plant, then you had tartar, then you
start to brush your roof of your mouth. It always changes.

(01:08:06):
But now it's all about high smile toothpaste. That's what
the kids are into, and it's a social media thing.
I think it's like TikTok, so yeah, I like to
make out them up up with what's going on. So yeah,
I think I'll be ready for change, mainly for me

(01:08:26):
because with the high smile toothpaste, it's in a tube
and you and it's a rigid tube that stands vertically,
so you're pushed down and dispense a bit. So it's
not that whole situation with people just square kids particularly
squeeze out of the tube and then just leave it
the tops of the tube and the toothpaste. Toothpaste goes everywhere,
never good. It seems to be like a better dispensing mechanism.

(01:08:52):
So I don't know if you're across this. It's at
the warehouse and pharmacies, so that's what I'm talking about
high smile, and there's flavors like watermelon and peach iced tea.
There's not a fi joa, but they probably should neither

(01:09:13):
be at puckery in the mouth. So we talking about that,
and also the key to a good vegetable soup, and
I think the key to a good vegetable soup is
not doing a vegetable soup, because, funnily enough, on this
show that people said most of the most people of
ram said the key to a good vegetable soup is meat,
which is like saying the key to a good non

(01:09:36):
alcoholic drinkers whiskey. So yeah, I don't quite know what
people are saying about that. And talking about those King
soup mixes with the Pearl barley, it's almost like time
travel those soup mixes, and they take you back with
the spell of it with those split peas. That's kind

(01:09:57):
of the lay of the land tonight. So if you're
a tool at those topics, were anything else, let's be
hearing from you. Oh wait, one hundred, you know the rest.
My name is Marcus, welcome fancy talking about the way
they've said the alphabet changes. I enjoyed that the other
night anyway, let's go come on. It's freezing cold now.
By the way, if you've got a weather report that's

(01:10:17):
turned terrible up in Auckland, so that's too terrible in Northland.
So as we watched the rain, well I'll google on
the rain radar Steve O. Marcus. Welcome, Hi Steve, good
evening Marcus.

Speaker 3 (01:10:31):
How are you and Steve fantastic a Auckland weather report
for you East Auckland where they said central and East
Auckland we're going to be hit. We're getting a small
fattering of rain just starting.

Speaker 2 (01:10:43):
Okay, So you think that's the beginning or you think
they got it wrong.

Speaker 3 (01:10:47):
No, no, it's it's it's coming across. I've traveled from
from the southern area of Auckland into this area. There
was none then now is some. Wow, but it is
definitely coming this way and it's just a slight smattering
on the windscreen at the moment.

Speaker 2 (01:11:02):
Hey Steve, yes, it's a tremendous the report. Thanks for that.

Speaker 10 (01:11:08):
You're welcome.

Speaker 3 (01:11:09):
You said the same thing about the last time I
rang with a crash repard on the motorway. But are
you've got.

Speaker 2 (01:11:14):
Think you've got a good for you've got a good voice,
you got good delivery, and you're not you know, you
called it like it is. I mean some people get
a bit conspiratorial. They say, oh, oh there's just light road,
they've overcooked it, or people, you know, looking for an
argument when you just about the weather you came through.
Just called it like it was. No no editorializing, no

(01:11:37):
saying they've got it wrong, no saying there's no sort
of thing as global warming, because people really kick on
without the weather. You just called it straight.

Speaker 3 (01:11:45):
Everyone's a mona, everyone's a moner. I have a fantastic
soup prep strikes really.

Speaker 10 (01:11:52):
By no means.

Speaker 3 (01:11:53):
But my dear mum always used to say to me,
when you cut the potatoes up, you always make sure
that you don't cube them. And he said, you don't.
You don't put it down on the board and you
chop it into wedges or something. He said, you always
just sliced off the potatoto as you go around the potato.
And the reason being is that you end up with
a piece of potato that's very very thin on the
edges but quite thicker in the middle. And the reason

(01:12:15):
being for it is that when the potato cooks, the
edges go all mushy, so they actually dissolve into the
soup and that sickens the sauce for your vegetable soups.

Speaker 10 (01:12:25):
See.

Speaker 2 (01:12:25):
Your mother's a soup visionary, isn't she.

Speaker 3 (01:12:28):
She was an amazing woman when it came to her
stews and soups.

Speaker 2 (01:12:31):
Wow, so you cut around, you cut around the potato.

Speaker 3 (01:12:38):
Yeah, So you get your potato and your peel up,
and then you slice slices off the potato, not like
a slice, like a potato chip, but just like chunk
the potato. And as you go, as you slice into
the potato and out of the potato, the edges of
your slice become very very thin, with a thick of
it in the middle, so that when it cooks down
and your soup, the edges sort of disappear because they disintegrate,

(01:12:59):
but they actually form a starch in your soup, which
thickens your sauce.

Speaker 2 (01:13:04):
Well, Sally, it's a really interesting conversation with your mother.

Speaker 3 (01:13:08):
Yeah, she was an amazing lady.

Speaker 2 (01:13:10):
Yeah, what were other what were other cooking specialties?

Speaker 3 (01:13:16):
She's well in regard to topics. She always used to say,
never used to taste the same.

Speaker 9 (01:13:20):
If there wasn't.

Speaker 3 (01:13:21):
Celery or silver Door Cell Celery and silver Beat and then.

Speaker 2 (01:13:24):
Yeah, I forgot about silver Beat. Apologies to silver Beat people.
I haven't mentioned that tonight.

Speaker 3 (01:13:29):
Yeah, fleed over turnip definitely sad over a turnip slead
instead of turnips. Got to be a slead. And the
other one that would have agained controversially, she would have
put steak and kidney in it sometimes wow. And the
other one, the other one that I always found a

(01:13:50):
little bit were yet and I was slightly ashamed of this.
She always used to have split of stale bread in
there as well, just to disintegrate and actually just thicken
the source up of it so it wasn't watery all.

Speaker 2 (01:14:02):
Those tricks, say, I mean, probably the I hate to say,
but probably in another in another age she probably were
in a TikTok star your mother.

Speaker 3 (01:14:12):
I would have thought that was an embarrassing.

Speaker 5 (01:14:17):
And sorry.

Speaker 2 (01:14:19):
We could park the term stale breed because just breed
beyond its beast, isn't it.

Speaker 3 (01:14:24):
Yeah, it's just not going to hold itself up to
a nice soft piece of butter on its.

Speaker 2 (01:14:31):
Yeah, and it's probably it's probably good that bread still
does go stale rather than it's been kind of preserved
to the inch of its life.

Speaker 3 (01:14:38):
Absolutely, am I saying though I must have met that,
and I do get more than anything. But my mom
passed away a couple of years ago, and I actually
still have some of her frozen soup in the freezer
and slightly load makes you thaw it out and have
it because it's the last, you know, rid of the
last little bit.

Speaker 2 (01:14:54):
What would you do with it because you'd cook it
and you think, well, this is it, this is the last,
This is the last, the last thing that I can
eat that my mother has tasted. Wow, that's sure, yea, yeah, yes.

Speaker 3 (01:15:06):
It's one of those things that sits there and you think,
really should get that out before it gets all horrible.
And the profit it's in a glass and glass jars
us to his marmalade jars and to put the super
you know, but hind.

Speaker 2 (01:15:19):
I'd be probably inclined to Viking funeral or something set
like to in send it to sea or something.

Speaker 3 (01:15:26):
Well, remembrance remembrance on on on boats. Good plan.

Speaker 2 (01:15:31):
Did she did she cook that long before she died?

Speaker 20 (01:15:36):
No?

Speaker 3 (01:15:36):
No, no, I would say within the last couple of
weeks before she passed away.

Speaker 2 (01:15:39):
Wow, and thinking if you were making soup for you
knowing that she was unwell.

Speaker 3 (01:15:44):
Or just the truth of the matter is I was
I was her caregiver and I was actually living with
her to take care of her. But the independent lady
and her would never actually allow that. So you don't
have to turn your back five minutes.

Speaker 2 (01:15:56):
And yes, soup here, we're making soup again.

Speaker 10 (01:15:58):
Wow.

Speaker 2 (01:16:02):
Wow, what flavors hang on? What flavors the soup?

Speaker 3 (01:16:10):
Look your recipe that you've been going through all evening,
you know, the King's soup mix vegetables of varying array,
but there was always a meeting there. There was always
a shin bones or or a hamhock, depending on on
the flavor of the day. She would basically make the
soup the same way, but difference with the meat choice.
As I said, steak and kidneys.

Speaker 19 (01:16:29):
Sometimes cube up, cube up bits of stake, or a
sin bone or sometimes a lamb lamb shanks, you know,
depending on on what she felt like doing or what
was around.

Speaker 3 (01:16:43):
Brilliant.

Speaker 2 (01:16:44):
Really nice to hear from you, Steve. You've made my night.
I'm sure you've made everyone tonight. Thought of Ian know
about the cell phone messages you know the answer phone
messages to the relatives have died, but not the old
not the old soup in the freezer. Goodness me keep
those texts and calls coming through. High smile toothpaste. It's

(01:17:05):
one of the topics, Marcus. The rain and the wind
have arrived here and fung a pad Oh no thunder
and lightning yet at least the rain will fill the
water tanks up. Jenny, don't you love the end of
the peninsu when they're still on the water tanks. I'd
love that. Thanks for the spelling to I appreciate that.
Heading home from Netball on Auclane, it's spitting. My dad

(01:17:27):
told me the grape potatoes into the veggi soup, carrots
and celery with bacon bones and King soup mix delicious.
Just started raining heavily in Waywena in the last fifteen minutes.
Raining in the Bran Durwins, but not Torrential, Sue.

Speaker 7 (01:17:43):
Now.

Speaker 2 (01:17:43):
Someone told me not so long ago not to call
them the Bran Durwins. Of course they weren't going back
to the original name. And I promise this guy I'd
call and call it by what he always called it by,
and I've gone and forgotten pill Brow Hill. That's what

(01:18:06):
he's said. So the rain started in Pilbrow Hill and
that's good to know. Absolutely pelting down an audioa thank
you for that. Marcus keda great Vigils veggie soup is
red lentils, veggies, dot cubes and Jerusalem Arta chokes. The

(01:18:27):
lentils thicken the soup. The art chokes add earthy flavor. Marcus,
my Nanda and Maggie chicken noodled, then added grated onion,
grated carrot, and grated potato. Three generations of a Maggie hack.
And my kids requested all the time. That's Maggie chicken noodle,
add grated onion, grated carrot, grated potato. Starting now in

(01:18:49):
South Capa, north of Helensville. That's from Noel, Love you,
Noel two tongy maybe Marcus sleretta thank you high smile
does last longer, but it still works out quite pricey.
And here's another topic for you. According to a university

(01:19:13):
study from the University of Utah, and it's found out
that people's first names might have some effect on their
correct career. It says in the study, they found that
people are drawn to places and professions which share the

(01:19:35):
first letter of their name. Nominative determinism. It says that
people subconsciously choose life decisions that are better suited to
their name. Yeah, people's names were linked to careers with
matching first letters at a higher rate than would be

(01:19:56):
expected by chance. So Larissa becomes a lawyer, Mike becomes
a mechanic, So becomes a secretariy. John becomes a janitor.
Karen becomes a calepto. Karen becomes a kitchen hand. Noel

(01:20:25):
becomes a nurse. Dave becomes a dentist. Shakira becomes a singer.
Well that happened? Nigel becomes a newsreader? Yeah? Does that?
Does that?

Speaker 9 (01:20:45):
Is that?

Speaker 19 (01:20:46):
And?

Speaker 2 (01:20:46):
Oh my god, mom for you? Oh my god, says
Valerie the vet. Oh my god, says Andrew the athlete.
Oh my god, says Bruce the butcher, but says it backwards.
That's pretty into Oh, here we go. Here's a good text. Marcus, Hey, Marcus,

(01:21:16):
are autistic and fine, high smile, a great motivated to
brush my teeth. Regular toothpaste is too strong of a
flavor for me. Cotton candy and banana the best flavors
I've tried. They are more expensive with the dentists more so.
That's from cat. Mike from christ Church says they're a mess.
So who's got a job that's the same matter as

(01:21:36):
the first of their name? Yep, there we go. I
can't think of anyone around our radio station announcer, broadcaster
or Barry Holland broadcaster, but none of the on air
staff Mike, no, Kerry, no, Simon, no, James, No, No,

(01:22:05):
that doesn't work it. So has anyone out there got
a letter it's the same first letter as their job
because they rate there's it more of a chance that
you'll be Andrew the actor, and Savannah the singer, and
Peter the professional sport player, and oh, I don't know

(01:22:27):
what else. Definitely how it worked that out, I'm trying
to think of some well known examples, but there you go.
She's all happening here tonight. It's cold, so get in touch.
My name is Marcus HITDL Midnight tonight, hither the host.

Speaker 10 (01:22:49):
There we go.

Speaker 2 (01:22:49):
I wanted I thought Heather would have something lovely Heather,
Heather the host, Barry and Roman the radio announcer. Very good,
very good. Bruce, what about Bruce? No anyway, so there

(01:23:19):
we go. What about is there a Larry the lawyer
out there, or Dave of the dentist or Charles the chef?
Does that work for you?

Speaker 7 (01:23:32):
Dan?

Speaker 2 (01:23:33):
Does anything interesting in before you came to your a
dentist before you came to work here? Or delivery guy
you went to a supermarket? And I can't work out.
It seems to me to be the exception rather than
norm for what I'm thinking about, A B C. D
E if E. Elizabeth the well, what is a pref

(01:23:54):
profession that begins with e? Entomologists? There we go, Ray,
it's Marcus, welcome, Oh.

Speaker 6 (01:24:03):
Thank you, thank you. Now in the Bible it says
God that we can have hang on, we can have
three score years and ten and maybe four score years
if you're very lucky.

Speaker 2 (01:24:22):
Is it victual quote?

Speaker 6 (01:24:24):
More or less true? Now? Where does score come from? Where?
I mean a score is twenty? So I thought that,
I thought, well, this is peculiar because we count in tens,
you know, ten, twenty, thirty, forty. But it seems as

(01:24:48):
if twenties come from counting sheep.

Speaker 3 (01:24:53):
Oh.

Speaker 2 (01:24:56):
Probably probably a big flock in those days.

Speaker 6 (01:25:00):
Well, this is the point that the Bible in English
was written in what the fifty in twenty or something
like that, at which we've got a large amount of
wall churches. You see, there's wall churches all over England,
which is where the Bible was written basically, And so

(01:25:24):
the shepherds had to count sheep. But if you start
off counting sheeps in fives, where quickly one out of
fingers and toad then tens, so twenty is a good number.
And then it appears that you can sort of twiddle

(01:25:44):
around and you can get up to two or three
hundred in twenties, which I think is quite an interesting situation.
You can't count up in hundreds because that's ridiculous, but
twenty seems to be a numbering system to be used

(01:26:07):
for large numbers when people are not able to counting
in you know, sort of have a calculator all.

Speaker 2 (01:26:19):
Whatever this is, it's interesting for a couple of reasons, right.
Why it's interesting. It sounds like you're auditioning for a podcast,
and we've reinteresting as well. But when I am counting
with my hands, and I've never told anyone this, I
count base two, so I have my five fingers above
the desk, right, yep, yep, and I'll top down my

(01:26:43):
tap down my smaller finger, right, yes, and that's one yes.
Then I'll lift that finger and tap down my ring
finger and that's two yes. Then I'll tap down my
ring finger and my little finger and that's three.

Speaker 18 (01:27:00):
Right.

Speaker 2 (01:27:01):
Then I'll pick those back up and tap down my
middle finger and that's four yep. Then my middle finger
and my little finger. That's five. And do that and
that way and coast that way. I can count up
to thirty one with one hand, which is extreme. It'd
be amazing how many times I use that in a day.
I can even count. I can even count words when

(01:27:23):
people are speaking. I can I can count how many
words per minute they're speaking and still listen to what
they're saying.

Speaker 6 (01:27:32):
Right, Well, that that is brilliant, you see.

Speaker 2 (01:27:36):
Yeah, I think so. And it's taken me a long
time to develop that skill where it's become natural, But
now I can just now. And of course with the
other hand, I can go thirty six, one hundred to
I go five hundred and twelve on the ten fingers.

Speaker 6 (01:27:52):
But that is where you should be a sheep farmer,
of course.

Speaker 2 (01:27:56):
Well I am. I have sheep, yeah, but not a
lot of them.

Speaker 24 (01:28:04):
Well, yeah, well, well I took my cousin up to
hammer Uh and we we looked at the fluck of
sheep and he said to the chapter.

Speaker 6 (01:28:22):
Who was hurt? How many sheep you got there? And
and like rule three hundred or so? Oh okay, right,
And then I'm telling you about the the little bakery
shop in near Handler that was selling time.

Speaker 2 (01:28:44):
Yeah, I'm not going to I'm not going to pie.
I'm not going to buy a crayfish pie that far
from the sea.

Speaker 6 (01:28:52):
Well, now, hold on. The bloke told me, oh, I
make five hundred of these a day, you see, And
I said, well, well I sell them all over anyway.

Speaker 2 (01:29:04):
Well, I then go back, right are you? Are you
ex Queen Mary Hospital.

Speaker 6 (01:29:11):
Practically? Yes? Wow, Well it's funny side here as well,
you see, and so on. Anyway, I then went back,
and of course the boke in the shop said, oh,
the man was a complete liar. He lived in fantasy land.
So I never made the yeah yeah, yeah yeah. And

(01:29:34):
then my cousin looked at me and he said, well,
he said, you know that five hundred sheep, He said
three hundred, three hundred or what he said, There wasn't
more than eighty there on a shepherd. Wow, he said,
Handler must be full of liars.

Speaker 2 (01:29:56):
They'd be right.

Speaker 6 (01:29:59):
Most of us are telling the tale, you see. Anyway,
we can get to three hundred and.

Speaker 2 (01:30:05):
Fifty Raise rad Does your occupation begin with your first
letter of your name? Are you Ray the radiographer or
Ray the real estate agent? Ray the rent? What do
you raid?

Speaker 20 (01:30:19):
No?

Speaker 6 (01:30:19):
I'm Ray the radical. Actually I suppose really.

Speaker 2 (01:30:25):
It's been a delight.

Speaker 3 (01:30:26):
Ray.

Speaker 2 (01:30:26):
Thank you. Twenty three to eleven. My name is Marcus.
Welcome loving Ray should indeed do a podcast? Of course
he should? Why do Why do all the interesting people
not do the podcasts and the uninteresting people do them?
What's that about?

Speaker 10 (01:30:46):
Like?

Speaker 2 (01:30:46):
Come on to flip neither the newsreader. Hi, Marcus, I
met the mechanic high Marcus. I'm no welder, know all
at the Colonial Chris and Chris c are both cleaners,
Judge Judy, Tim the talkback host. Marcus. My husband's name

(01:31:10):
is Todd, and he's a truck driver. My name is Tina,
not of M Cleanings. That makes it Todd the truck
and Tina the toilet cleaner. I'm Angela the analyst. Disappointed.
You're not supposed to use high smile for kids under six.
I've got no kids under six. I wish I had,
wish I had a dozen of them. Chloe and communications

(01:31:37):
Graham the gardener. Anyway, get in touch. My name is Marcus.
We're talking about high smile, toothpaste and vegetable soup. And statistically,
it's more likely that your occupation begins with the first
letter of your first name and also the town you

(01:31:58):
live in, So you should be Bruce the builder from Bluff,
or Larry the liberian from London, or Quentin the quantity
surveyor from Quebec, or is Ita the zoo keeper from

(01:32:23):
Zululand is it a place I'm taking a place that
begins with zed? I think land probably sounded borderline offensive.
Did it he in a country or is that sort
of it? It's the Zulu Kingdom. Yeah, I think that's
probably not a thing anymore. So I didn't yeah, apologize
for ven Zulu stan Zulu people, Jack the journalists, Linn

(01:32:46):
the livestock looking after her. Marcus, I'm Michael, and I'm
a music teacher. I'm Carol. I'm a croquet player. My
dad was a doctor there. The doctor his name was
Brian Marcus you've corrupted my soul by turning me onto
selling Sunset. Well, yes, I apologize for that. I'm going

(01:33:08):
to year old that's desperate to go to Carbo because
he said we've got to go to Carbo. No mention text,
I say, we're not going to buy a house on
the Hollywood earlds. Anyway, this is very much a post
to anything to do with that rubbish, as she calls it. Yeah,
I apologize for anyone. And the thing about selling Sunset,

(01:33:29):
it never gets any better apart from the last series,
the clothes gets spectacular. And at the very very last episode,
because I've watched seven seasons, the seventh season, the last episode,
they have a reunion show and they're all on the couch,

(01:33:51):
including one of the Oppenheimer guy's ex girlfriend who no
one ever liked. But they bring out a guy from
the SBI who's a lie detected guy. He puts one
on a lie detector and that becomes illuminating. That's compelling. Yeah, Ray,
when it's Marcus, good evening and welcome.

Speaker 25 (01:34:14):
Good evening, I'd like to know the name of the
lady with the beautiful voice who sings on your program
every night and ends with the words. This lands a
gift for you and me. I'm not on the net,
so I can't look it up. Are you allowed to

(01:34:34):
tell me her name?

Speaker 2 (01:34:36):
I don't think I know?

Speaker 25 (01:34:39):
And who writes it? The words are absolutely beautiful?

Speaker 2 (01:34:46):
Okay, hang on, what did you say, Dan? What did
you say?

Speaker 12 (01:34:53):
Dan?

Speaker 3 (01:34:59):
I think it?

Speaker 2 (01:35:00):
No, you're Ray when right?

Speaker 21 (01:35:02):
Yes?

Speaker 25 (01:35:03):
Correct?

Speaker 2 (01:35:05):
I think we asked the people and they wouldn't tell us. Oh, okay,
why wouldn't Why wouldn't they?

Speaker 25 (01:35:13):
I don't know that it's played every night on your program,
and she has the most beautiful voice, and the words
are written. I'm very impressed.

Speaker 2 (01:35:23):
Oh, incredibly impressed. Yes, it's not up there with a
Novus jingle though, but we'll find out more Ray when.
If anyone does know, they can call us too, so
that might be a good of final hour topic. Also, Raywan, good, well,
thank you my pleasure. I'm not on the net. Here
there we go. Someone said it's someone by the name

(01:35:45):
of Taisha Tardi, and I think probably it does sound vocals,
she's a sound alike. But thanks for that. Tell me
more about John Priest. And the press has told me
it's Tayshatari is a friend of hers, so Steven's Marcus.

(01:36:07):
Good evening and welcome, Hi Steve.

Speaker 7 (01:36:10):
Market.

Speaker 2 (01:36:11):
Yeah, yeah, welcome.

Speaker 17 (01:36:14):
Oh yes, sweet, I was actually going to ring you
up and tell you how to improve vegetable soup.

Speaker 6 (01:36:20):
Yeah.

Speaker 17 (01:36:21):
I did that today.

Speaker 2 (01:36:22):
Yeah.

Speaker 17 (01:36:22):
Well, because we had we goot some ducks on the
spit and with lemon juice and salt, and then they
were really good, and we cut all the breast meat
off and then we got to the end and there
was like a quite a bit of meat still left on.
But it's difficult, and we cooked up all the frames
and made stock, and we just made this most wonderful. Yeah,

(01:36:44):
chicken frames or or duck frames or any like wild
bird frames are really good for making stuff to make
soup way better and better for you too. I'm sure
must must work.

Speaker 2 (01:36:57):
What sort of what sort of stick did you do?
What sort of spit did you do? The duck side
like a barbecue with an automatic spit?

Speaker 17 (01:37:04):
Well it was sort of was. Yeah, was like eight
on there and I turned up and they were on there.
But you know, I shood a few ducks as well,
and elves impressed with the cooking style. But it was
for quite a few boys had at a sample and yeah, no,
it worked well, yeah, but yes it was automatic. It
was like I had a like a spit that you

(01:37:26):
put a sheep on, like everyone sees like a stainless one.
But I had a whole lot of ducks on the
rail and when we I helped carve them the breastmeat
off and there was a yarm because of the lemon
juice and soul on the skin made it real good.
But then there was all the frames and they're hard

(01:37:47):
to do anything with. And then yeah, cooking them up,
adding them to the making a stock, just like you
make fish stock for chowder. Anyway, there's the soup thing.
I also then I thought, hey, what did Gathri wrote
that song? Anyway? Did you know that?

Speaker 2 (01:38:02):
I think I think I did. Yeah, I think it's yeah,
it's one of those class ones and everyone has a.

Speaker 17 (01:38:09):
Yeah sure. Anyway, your visitable soup thing got pulled me
in and I thought, I'll just know that.

Speaker 2 (01:38:15):
Are you is it raining where you are? You're you're
you're driving? Are you, Steve? Is it raining? Or what's
the weather report where you are?

Speaker 7 (01:38:21):
Well?

Speaker 17 (01:38:22):
I was driving, but I'm parking my drive and I
was about to go inside, but I checked the weather
when when I heard your weather and my my weather
report for Pocono, which is where I am, is that
it isn't going to rain much here at all. It's
the East coast is not going to get much rain
at all. And I would say that most of the

(01:38:43):
rain will full, you know, over to the west side
of the country down where you are. It looks like
it might get a burst of five miles you know
at a time. And yeah, I just think that that's
going to be real patchy. So there will be heaps
of places that don't get much, but the East coast
which is probably be happy with that and not to

(01:39:05):
get any so we'll get any.

Speaker 2 (01:39:09):
Nice hear from Steve. Thanks, that's good, cool and interesting.
About vegetable soup, most people said the way to make
you visual souper is more interesting is to add meat,
which means is no longer vegetable soup. Is it really?
It's meat soup or bacon soup. So yeah, there we

(01:39:29):
have an eight hundred and eighty nine nine to the text.
Good evening, Chris, it's Marcus. Welcome, Kay Marcus.

Speaker 23 (01:39:38):
Congratulations to you, Dan. Congratulations to you and Dan for
your award. The other night, I forgot to mention it
last time I talk.

Speaker 2 (01:39:44):
Oh, thank you, it'd be Nate.

Speaker 10 (01:39:46):
I'm just a quick call about.

Speaker 2 (01:39:48):
Does everyone how does everyone know about.

Speaker 23 (01:39:50):
That news kits out? I mean the bulletins on the
same network top Oh, I.

Speaker 2 (01:39:57):
Say, okay, oh, is that what happens? Okay? I was away.
I had to go to Aukland for that. But I
was out on the razzle dazzle that night, so it
wasn't aware of that.

Speaker 20 (01:40:06):
No.

Speaker 23 (01:40:07):
And also in the morning, mister Hoskins gave everybody a
plug for the awards that they want to.

Speaker 2 (01:40:15):
He does, didn't even didn't even turn up.

Speaker 23 (01:40:18):
Didn't he send them recorded message?

Speaker 2 (01:40:20):
Yeah, what's that about?

Speaker 10 (01:40:22):
Here?

Speaker 2 (01:40:23):
I am on a bus on the boat from Bluff
to come up Japers, mind you to do this? He
did do the show the next morning.

Speaker 10 (01:40:31):
Yeah, must have been a beauty sleep. Yeah.

Speaker 3 (01:40:35):
No, good on them.

Speaker 23 (01:40:38):
So just about the soup something because I worked in
the kitchen for a few years and what we do
and I still do this at home myself, is when
it comes to making your onion, celery and carrot sort
of basis stock for your vegetable soup, I fry that
off in a pan and then choke that into the pot.

(01:40:59):
But what I do with the root vegetables like the pumpkin,
the camera or potatoes, as I'll season them and then
bake them in the other first so they release their
natural flavors, and then put them into the pot and
then the water. It may be a little bit of
liquid chicken or beef or vegetable stock, and that way
you've got that flavor base already, because if you're just

(01:41:21):
chucking vegetables into water and boiling it, they haven't they
haven't developed their flavor. So just there's a little bit
of an answer. Especially with the pumpkin and the courmera,
it really does make a difference.

Speaker 2 (01:41:34):
It seems like you've really got to do the old
baking them to put a bit more flavor into the may.

Speaker 23 (01:41:40):
I mean, one of my favorites to make is a
Moroccan spiced pumpkin soup ture in the winter. So I'll
put the Moroccan spice all over the pumpkin and courmera,
bake that off in the oven first and then put
that into the into the old soup bowl and then
use the old wizzy Mitigatern't. I can't got that called,

(01:42:01):
you know, those blitzers.

Speaker 2 (01:42:04):
I think it's called a wand or something, isn't it.

Speaker 23 (01:42:07):
Yeah, that's the one. Yeah, the old, the old want
and they just Yeah, you get some really good soups
from roasting your vegetables first. So if anyone hasn't done
that before, try next time, because it does make a difference.

Speaker 2 (01:42:21):
Oh, good on you. I were nice to hear from you, Chris,
and thanks for the and nice to hear about the
fortress Old lush and hosking there I'm keeping the station going,
So there we go.

Speaker 23 (01:42:33):
I think you guys won nine awards in total.

Speaker 2 (01:42:34):
I thank you, cheer Is that right? He was what
he was even there?

Speaker 23 (01:42:41):
He must have got an email from someone.

Speaker 2 (01:42:42):
I think they're pretty kicked us in the I think
they're pretty quick to send the emails around. Yeah, it
was it was a good It was a good night.
Actually did a good speech to on the well pre
record it, but very funny. Nice to talk Chris, Thank you, Louise.
It's Marcus. Welcome.

Speaker 18 (01:42:58):
Hi Marcus. My visital soup does not have any sort
of meeting it.

Speaker 2 (01:43:05):
Oh well, I thought you guys beach that would be brilliant.

Speaker 7 (01:43:08):
Okay, yep, No, usually I.

Speaker 2 (01:43:12):
Used my muff.

Speaker 18 (01:43:13):
I used my mother's recipe, which I think is an.

Speaker 7 (01:43:17):
Old wartime one.

Speaker 6 (01:43:18):
Here we go.

Speaker 18 (01:43:19):
Yeah, yeah, pumpkin, quite a bit of pumpkin. Always always sweed, carrot, passnate, onion, uh, potato,
just one potato usually, and silver beet. And the magic
ingredient is vegimite. I suppose you could use marmite, but

(01:43:43):
ilways used vegimite. That maybe a dessert spoonful. And and
I've lately added red lentils as well to the protein
side of it because I'm dairy free. So yeah, I've
just always done that and it makes a great And

(01:44:04):
lately somebody gave me a pump and small pumpkin, so
I made curry pumpkin soup and I just saute onion
and the pumpkin threw it in and threw the water
on it. No stock of any description.

Speaker 2 (01:44:22):
You've got to read soothing voice. And I'm almost going
to sleep. But you see, if you put a parson
and someone earlier on said you never put a past
up in a vegetable soup because it's the flavors too sharp.

Speaker 18 (01:44:36):
But it's always put past them. Sometimes I do if
I feel like.

Speaker 2 (01:44:41):
It, but it doesn't make it doesn't make it shorten sharpness.

Speaker 3 (01:44:45):
I don't know.

Speaker 2 (01:44:46):
I don't like the way the parson up shaped. It's
not like a character gets too thin too quickly.

Speaker 18 (01:44:51):
It does, it does. But I yeah, sometimes I put
past of them, but most of the time I'm always
put a carrot and maybe a coat bit of comera
and whatever I can be bothered putting in. Really, and yeah,
that's that roasted veggies. I think that did that once

(01:45:13):
that I might do that again, just for something different.

Speaker 2 (01:45:17):
We often trying. We've got pumpkins and but nuts, trying
to make an interesting soup, but it's never any good.
We've tried baking it, We've tried doing everything, but always,
as I say, it's always good when you tip the
first four bits of bread in. Now toast is so stupid.
You like to make some more bread. That takes about
three days. So the kids have never finished a bowl
of soup in their lives.

Speaker 18 (01:45:37):
I used to stick all the toast in the soup
and swill around us. Don't do that anymore. But you know,
my sick's always good. It's just check it in, just
check everything, and you know it's usually really good. The
veggie might makes all the difference.

Speaker 2 (01:45:56):
There was a going ring in the first down, and
he said, guess what you've put in as well if
you want to. And I thought he's going to say
veggie might and I want to have a guess in competition.
You know what he said is the thing to check
in to make it good?

Speaker 20 (01:46:08):
No?

Speaker 2 (01:46:09):
This again?

Speaker 18 (01:46:12):
Oh passling?

Speaker 10 (01:46:14):
No?

Speaker 18 (01:46:16):
Okay?

Speaker 3 (01:46:17):
What what did he say?

Speaker 2 (01:46:19):
Is there two guesses and you're giving up three?

Speaker 3 (01:46:22):
I did three?

Speaker 2 (01:46:23):
He apologize. It begins with a reddish close a A.

Speaker 18 (01:46:31):
All right, we're shut something anything else? So that's what?

Speaker 17 (01:46:40):
Are I?

Speaker 11 (01:46:41):
All right?

Speaker 2 (01:46:42):
All right?

Speaker 18 (01:46:42):
I Ryan?

Speaker 10 (01:46:53):
No, I don't know. I don't know.

Speaker 2 (01:47:01):
R I I is raisins, A handful of raisins.

Speaker 18 (01:47:09):
And a veggie suit.

Speaker 2 (01:47:11):
Yeah, the vegetable isn't it?

Speaker 10 (01:47:16):
Is it?

Speaker 2 (01:47:17):
You'll hear it all on talk if you listened for
long enough.

Speaker 18 (01:47:22):
Well that's interesting. Yeah, yeah, I tried doing one when
I didn't have any swede and it just doesn't work.
You gotta have the sweet definitely nearly as much swede
as you have pumpin. It's sort of pumped in bass really,
But that must have been a wartime thing, you know,

(01:47:43):
with the regimite, because people couldn't afford meat, so they.

Speaker 15 (01:47:49):
Just used that.

Speaker 2 (01:47:51):
It was vegimide around then.

Speaker 18 (01:47:53):
I don't know, I think so it must have been,
must have been. Yeah, I remember drinking that, having that
soup out of a thermos just in Springfield by the
river just below pulled the past well lovely, yes.

Speaker 23 (01:48:12):
Very lovely.

Speaker 2 (01:48:12):
What a nice what a nice pastoral scene there is?
Yeah it is.

Speaker 18 (01:48:17):
I think it's the Tofi River, Springfield, yep, just below
Porters Past.

Speaker 12 (01:48:24):
Beautiful.

Speaker 2 (01:48:27):
Okay, thank you, Louise. Nice to talk and I found
you quite soothing. Seventeen to twelve has anyone tried bock
Joy in vigie soups? I don't really know how to
cook pok Joy your cookbok Joy cooks free quickly and
a bit of boiling water doesn't take long at all.

Speaker 1 (01:48:41):
For more from Marcus Slash Nights, listen live to news
talks there'd be from eight pm weekdays, or follow the
podcast on iHeartRadio