🧄 We Try Spicy Pickled Garlic!

It's that time of the week again... TIKTOK TUCKER!

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:00):
Jerzy and Amanda jam Nason.

Speaker 2 (00:03):
I think it possibly I go wrong TikTok taker. We
make food from TikTok and eat it. Today, new boy
Tom is having a day, so I have to do
all his work, which is largely controlling the egg editioner
and making the desk go up and down for this segment.

Speaker 1 (00:17):
Does that mean that you'll eat his portion as well
today of TikTok?

Speaker 3 (00:20):
Well, it depends what that portion is. Friend, you like garlic,
I love garlic.

Speaker 1 (00:24):
I don't mind garlic either. But I did come across
an influencer Australian girl who likes garlic a lot. Have
a listen to this and then we'll explain what it is.
She said, this is what she likes for her evening snack.

Speaker 4 (00:36):
So it is currently nine thirty pm and I'm having
a little snacky snack. Have literally been craving garlic like
literally all days? Say oh no, I'm not gonna have enough.
Very clear, Well that was a lot of chili. She
can like a Polo Brake. Picture my quenches, thirst, my foot.

Speaker 1 (00:57):
My first my quench is thirst. But what she is
making it's horrific. She just gets a giant jar of
garlic of pickled garlic.

Speaker 3 (01:12):
Pickle garlic, yes, pickle garlic, yeah, she.

Speaker 1 (01:15):
Put she So I've got that here. I'm going to
pick gloves on because I'm going to be handling jars
of garlic and I don't want my hands to stink.
God knows what our breath is going to do today.
Have you got me plans to pash after the show?
Because it's your birthday? To you've got trying to blow
out the candles? You'll kill us all I've amused myself. Good,

(01:35):
All right, I've got gloves on. I have a jar
of pickled garlic.

Speaker 3 (01:38):
Where do you get pickle garlic from just a cre market? Right,
I've never seen it.

Speaker 1 (01:42):
Well, let me explain this to you. Our producer Meg
couldn't get a jar of pickle garlic. She found it,
not a jar of it, but the pickles weren't right.
It was strange. So she has hot stinks. She has
spent the morning peeling garlic.

Speaker 3 (01:55):
She pickled the garlic.

Speaker 1 (01:56):
But she's pickled the garlic. But my point is, but
when you buy picked garlic, it's probably taken some of
the garlicky's sting out of it. This will have the
garlicy stinging.

Speaker 3 (02:05):
This isn't pickled garlic. It's just garlic.

Speaker 1 (02:08):
But she's pick nosed. It's in some pickles. It's in
a pickled juice. It's in the juice, in the juice.

Speaker 3 (02:13):
So how long was it?

Speaker 1 (02:14):
I don't know. Let's just eat it.

Speaker 3 (02:16):
Because the pickling, it's the process, it's the briding.

Speaker 1 (02:19):
It takes all that sting out. The sting is still in.
So we have a jar of pickled garlic.

Speaker 3 (02:24):
So you have raw garlic, raw garlic.

Speaker 1 (02:26):
But it's in some pickle juice. What I add to
this is a big of siracha.

Speaker 3 (02:32):
Yep.

Speaker 1 (02:33):
Come on ready, yep, big squirt of enough.

Speaker 2 (02:39):
You think that's I can't really see match because I'm
on the wrong side of town.

Speaker 3 (02:42):
Oh yeah, that's it.

Speaker 1 (02:43):
That's got a bit more bit more mate. More about
that she put. And then on top of that, we
put some time leaves.

Speaker 3 (02:50):
Yep.

Speaker 1 (02:52):
If I could turn back time, I wouldn't have taken
this job. So we put some time leaves in there.
What we do now is we shake that up yep.
And then what she does, I'm what I'm going to do,
and I'm going to let that marinate for a little while.
And then when we were oh god, it stinks. When
we return, I'm going to put this into bowls. I'm
going to do exactly what she does. She gets a

(03:13):
spoon and eats these cloves of garlic, three or four
at a time. And that's what you and I are
going to do.

Speaker 3 (03:19):
I have our quenches thirst.

Speaker 1 (03:21):
I hope our quenches thirst. So while the news has
been on my this has been pickling. It's been pickling,
and it's been marinating, pickling and marinating. We've got our garlic,
We've got our saracha, we've.

Speaker 2 (03:34):
Got our You must have some incredible powers because pickling,
I understand, takes some time. But in the space of
seven minutes you've managed to pickle this garlic.

Speaker 1 (03:45):
That's what we're doing, and that's what we're eating. Okay,
so let's just spoon some of this out for you, Betty.

Speaker 3 (03:53):
New boy Tom's not here to enjoy this.

Speaker 1 (03:55):
He must have had some insight into what was going
on today. All right, Yep, here probably eight cloves of
garlic covered in siracha and time leaves. Now you have
to get a few of them and put of all
the ones we've done, this is the one I'm most
reticent about.

Speaker 3 (04:13):
Well, how much do we eat of this?

Speaker 1 (04:15):
She ate four or five clothes at a time and
just kept going. When I say three, three or two
or one? I'm going to say when I say go,
when I say three, that makes no sense. I'm going
but I've got three of them on my spoon.

Speaker 3 (04:29):
You I got three on my spoon.

Speaker 4 (04:31):
Two?

Speaker 5 (04:31):
Okay, ready, down a hatch, swallow it.

Speaker 3 (04:49):
Yeah.

Speaker 1 (04:50):
No, it was the texture that got me. It was
the texture of the garlic. It well, probably wasn't soft enough,
but I didn't mind the tape. What did you think
if that was? It's not bad as a little snack.
If you had a charcuterie plate and you had some olives,
Oh my god, you wouldn't place in the bottle, though,

(05:11):
would you. Well, we'll have to see what the team
says about our breath. How did you feel it.

Speaker 3 (05:16):
Feels like gay? Yeah? I feel like later on where
I charcuterie myself.

Speaker 1 (05:26):
I don't think it's as bad as I thought it
was going to be. I spat it out because the
texture was getting a bit too much.

Speaker 2 (05:34):
Looks like Sidney Sweeney picked the wrong week to be singlet.

Speaker 1 (05:41):
A fancy The moldy bacteria invested slab of meat. There's
a lot of blowback from it that wasn't there