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Oysters catch what?!? · Jono, Ben & Megan - The Podcast

• 0:00
  Speaker 1: Coming up on today's episode of The Wild Wild Web,
• 0:04
  Speaker 1: we just learned that oysters get well.
• 0:06
  Speaker 2: I'll tell you a second.
• 0:08
  Speaker 3: Welcome to the unchanged realm of the world's wide web,
• 0:12
  Speaker 3: a swirling vortex of weirdness, bullying, and self obsessed social
• 0:17
  Speaker 3: media posts in this digital jungle. Jhonaman being a your
• 0:21
  Speaker 3: fearless guide leading you through the wildest parts of the
• 0:26
  Speaker 3: wild wild Web.
• 0:28
  Speaker 4: This is the wild wild Web.
• 0:32
  Speaker 2: You're welcome along to the wild wild Web.
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  Speaker 5: And this is a wild wild story that we're about
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  Speaker 5: to tell you about well being.
• 0:38
  Speaker 1: Just as we saw tuned on the microphace to record
• 0:40
  Speaker 1: this episode of the podcast.
• 0:42
  Speaker 4: A bombshell, a real bombshell inside an oyster shell.
• 0:45
  Speaker 5: Yeah, so oysters get herpies?
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  Speaker 2: Can you who would have known?
• 0:50
  Speaker 6: Make shit saws on there shell?
• 0:53
  Speaker 2: Yeah?
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  Speaker 5: So, And this virus is you know, quite quite bad
• 0:56
  Speaker 5: for the oyster industry. Yeah, it's wiping out seventy percent
• 1:01
  Speaker 5: of the stock of oysters in New Zealand, which makes
• 1:03
  Speaker 5: a lot of money for those.
• 1:05
  Speaker 1: That to be honest oysters not entirely the most attractive
• 1:08
  Speaker 1: of all seafoods, and then to have this tarnished on them.
• 1:12
  Speaker 2: Yeah. So, now as keevy.
• 1:13
  Speaker 5: Scientists have been working on a vaccine they thought was
• 1:15
  Speaker 5: impossible for selfish shellfish, and.
• 1:18
  Speaker 2: They've made a breakthrough. It was now, it was on
• 1:20
  Speaker 2: the news.
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  Speaker 7: Now.
• 1:21
  Speaker 5: I want to see if they you I haven't listened
• 1:23
  Speaker 5: to this audio. This is on three news the other night.
• 1:24
  Speaker 5: I want to see if they use the word herbes
• 1:26
  Speaker 5: or not. Okay, I'm just off my computer, so I
• 1:28
  Speaker 5: don't know. I haven't listened to this.
• 1:30
  Speaker 2: We'll see if they do sure to protect the oysters
• 1:34
  Speaker 2: against a deadly disease that has crippled our multimillion dollar industry.
• 1:38
  Speaker 5: Pacific oyster farmers have been struggling to stay a floats
• 1:41
  Speaker 5: since the herpes virus killing They.
• 1:44
  Speaker 2: They did.
• 1:46
  Speaker 5: Laughter, Sam Hayes looking to have nodded, but nothing that Moura.
• 1:50
  Speaker 5: That's Michael Moa Mora, the explorer.
• 1:52
  Speaker 2: Yeah, and he knowed it. He was like, it's coming
• 1:55
  Speaker 2: up her bees. But no, I would have been up.
• 1:57
  Speaker 7: I don't know if you've heard me do the news
• 1:59
  Speaker 7: of the morning, but they would got past me without
• 2:00
  Speaker 7: a giggle.
• 2:01
  Speaker 1: Goodness, that was fun.
• 2:03
  Speaker 2: It's a funny.
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  Speaker 5: It's not a funny thing to have and we shouldn't
• 2:05
  Speaker 5: laugh at it. But it's a funny, funny word to
• 2:07
  Speaker 5: say for some.
• 2:07
  Speaker 1: Reason, so they would imagine that other sea life kept catchers.
• 2:11
  Speaker 7: Apparently fashion stuff can get it, because I was looking
• 2:14
  Speaker 7: into with the because if they get it, they die, right,
• 2:17
  Speaker 7: they they can die from the herpes virus the oysters,
• 2:21
  Speaker 7: but you can still.
• 2:22
  Speaker 4: Eat them and we and we're fine.
• 2:24
  Speaker 6: And we're fine, right, we don't catch oyster herpees.
• 2:27
  Speaker 5: Yeah that if you got it, and then from the oysters,
• 2:30
  Speaker 5: your wife's like, yeah, right, oysters and a dozen.
• 2:36
  Speaker 6: I got the gonorrhea from.
• 2:37
  Speaker 2: The shellfish exue. Maybe that's what you could use. You know,
• 2:41
  Speaker 2: there is your little get out of jail.
• 2:42
  Speaker 5: You only heard it here on the what it was
• 2:44
  Speaker 5: that's the Wild Wild Web podcast as well.
• 2:46
  Speaker 6: Got pregnant from the oyster.
• 2:47
  Speaker 2: Yeah, you love oysters, enjoy oysters. Yeah, they're good. How
• 2:53
  Speaker 2: just like just with like lemon or something, it's good.
• 2:56
  Speaker 5: Yeah, just raw oysters is great andes them. No, just
• 3:01
  Speaker 5: kind of just like the point looking back, Oh, you
• 3:03
  Speaker 5: mean you're kind of there.
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  Speaker 2: It's nice. You still get the flavor and it's nice
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  Speaker 2: and I enjoy it.
• 3:07
  Speaker 6: Yeah, what is the flavor salty?
• 3:09
  Speaker 5: Yeah, I don't know, it's I guess it's one of
• 3:12
  Speaker 5: those things to you you do, No, you don't have
• 3:13
  Speaker 5: it that often, so you do. Oh, this is a
• 3:16
  Speaker 5: flash thing you know to have, and I enjoy that
• 3:18
  Speaker 5: as often. You're like you'd have it with on a
• 3:20
  Speaker 5: special occasion. You may have some bubbles or something like that,
• 3:22
  Speaker 5: and you go, oh, this is nice and moisture and champagne.
• 3:26
  Speaker 6: Fancy.
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  Speaker 2: It's just trying to be fancy. Yeah, but I don't.
• 3:28
  Speaker 2: I don't like it. I enjoyed the taste. I enjoy it.
• 3:31
  Speaker 2: I can see why people don't like it.
• 3:33
  Speaker 1: I can do muscles, tell you what. I love those
• 3:35
  Speaker 1: bloody whisp pec muscles. You know you get them in
• 3:37
  Speaker 1: the plastic container. Yeah, it's I think it's a fun
• 3:41
  Speaker 1: reason fundraiser for the helicopter.
• 3:44
  Speaker 2: The plast six sort of things that you get the
• 3:46
  Speaker 2: supermarket and stuff like that.
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  Speaker 1: Very and the marin, the sauce that the marinated or
• 3:50
  Speaker 1: the brine. Oh it is you could drink that?
• 3:53
  Speaker 2: Yeah?
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  Speaker 4: Have you tried that? Do you like?
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  Speaker 6: I'm not. I'm not a huge fan of anything under
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  Speaker 6: the sea, to be honest.
• 3:59
  Speaker 4: Not even snapper blue cord. Yeah.
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  Speaker 7: I might eat it at the fish and chip shop maybe,
• 4:06
  Speaker 7: But I wouldn't like go out of my way to cook.
• 4:08
  Speaker 1: Fish, So you wouldn't in a restaurant situation if you're
• 4:11
  Speaker 1: going out to the lone style saying you're not gonna
• 4:13
  Speaker 1: have fish and chips. Not really, okay, just see anything
• 4:16
  Speaker 1: above land.
• 4:17
  Speaker 6: Yeah above devastating from my dad. He likes all that
• 4:20
  Speaker 6: kind of stuff.
• 4:21
  Speaker 2: I really enjoy set. It feels a lot healthier than
• 4:23
  Speaker 2: a lot of the other stuff.
• 4:25
  Speaker 7: But I wish, I so wish because you go to
• 4:27
  Speaker 7: like those buffets and all the seafood looks amazing. Yeah,
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  Speaker 7: you feel fancy when people are eating like prawns or
• 4:34
  Speaker 7: like crayfish.
• 4:35
  Speaker 6: But I just I'm not onto it.
• 4:36
  Speaker 4: Tell you what we are.
• 4:37
  Speaker 6: We are?
• 4:38
  Speaker 2: That's good, is it?
• 4:40
  Speaker 1: We have a work conference dinner and I've been in preparation.
• 4:45
  Speaker 1: It's a buffet. It's an all you can eat buffet,
• 4:47
  Speaker 1: and you need to clear some stomach space this buffet.
• 4:52
  Speaker 6: Yeah, that shellfish at that restaurant. It's eight and at
• 4:56
  Speaker 6: the quarters that we're talking about. You don't eat during
• 4:59
  Speaker 6: the day.
• 5:00
  Speaker 1: I never witnessed you eat at night.
• 5:04
  Speaker 4: Sometimes we go.
• 5:06
  Speaker 5: Double dinners at night, and stuff I see kind of
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  Speaker 5: cancels out not eating right.
• 5:10
  Speaker 2: It was like, just have a lunch and.
• 5:11
  Speaker 1: Then you have a normal dinner Johnny Cash.
• 5:19
  Speaker 6: Yeah, yeah, oh my god. Okay, I'm going to start
• 5:22
  Speaker 6: worry about it.
• 5:23
  Speaker 1: Yeah, no, don't worry. Tell you what should be worried
• 5:26
  Speaker 1: that buffet.
• 5:28
  Speaker 4: Shaking boots.
• 5:30
  Speaker 1: Yeah, but yes, they seafood on display in a buffet
• 5:34
  Speaker 1: environment does look very appetizing.
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  Speaker 7: And they have like a whole meat section, like you
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  Speaker 7: pick your raw meat and they cook it to your
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  Speaker 7: liking in front of you.
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  Speaker 2: Fellow fancy. I've even been there once, very fancy.
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  Speaker 4: Okay, so no fish, no nothing under the ocean I.
• 5:49
  Speaker 5: Read sorry, just said my daughter, like we bought six
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  Speaker 5: oysters up north once and I was like, just try
• 5:55
  Speaker 5: it to make my daughter, you know, you know, she
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  Speaker 5: was young.
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  Speaker 7: I was.
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  Speaker 5: I try it, and she did. She didn't like it,
• 5:59
  Speaker 5: which fair enough, and she spat it back out. And
• 6:01
  Speaker 5: I'm going to eat that now because I paid for sex.
• 6:04
  Speaker 5: They're quite expensive. Manner is like my wife, so you
• 6:07
  Speaker 5: see that, Yeah I did, because it's got her. Yeah,
• 6:14
  Speaker 5: so do it again.
• 6:15
  Speaker 4: And they're so ch they look all mangled up.
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  Speaker 6: Anyway, I wouldn't have fixed the texture of it.
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  Speaker 2: I just did. Everyone judge me a little bit by that,
• 6:22
  Speaker 2: but anyway, sorry.
• 6:22
  Speaker 1: Caro, Okay, we're going to lock down the greatest cuisine
• 6:27
  Speaker 1: she's I had Indian the other night, and boy that
• 6:29
  Speaker 1: is they do a good vegetarian options. Indian cuisine that
• 6:33
  Speaker 1: is quite rich, quite rich on the daily.
• 6:36
  Speaker 5: Yeah.
• 6:36
  Speaker 6: Yeah, I'm quite fond of Thai.
• 6:39
  Speaker 5: Yeah, Mexican and Japanese goods good, but again it like
• 6:45
  Speaker 5: can be but heavy sometimes that I chose more about Italian.
• 6:50
  Speaker 2: That's great cuisine around the world's great. What bloody?
• 6:54
  Speaker 6: Okay, So how you go to Italy and they're all
• 6:56
  Speaker 6: like tiny and skinny. I'm like, you're eating carbs.
• 6:59
  Speaker 4: Because they're we're having eat lovers.
• 7:00
  Speaker 1: We've turned it into this whole different We've bastardized the
• 7:03
  Speaker 1: Italian cuisine.
• 7:04
  Speaker 6: And the servings of pasta are quite smaller, like yeah,
• 7:07
  Speaker 6: and they're.
• 7:07
  Speaker 5: Eating a lot of like great your food that's kind
• 7:09
  Speaker 5: of fresh and and olives.
• 7:12
  Speaker 2: And sort of stuff as well, not processed stuff.
• 7:15
  Speaker 5: So you had a Tranean diet, yeah, right, Domio checking
• 7:20
  Speaker 5: in and all.
• 7:23
  Speaker 1: The pastries and stuff because you make all your pasta
• 7:26
  Speaker 1: saw some scratch, so you must be quite the foodie.
• 7:29
  Speaker 1: What's your favorite cuisine to make.
• 7:31
  Speaker 7: Ah, probably tie, probably thy really yeah, do you.
• 7:36
  Speaker 4: Do a good bloody?
• 7:40
  Speaker 2: That's great, but it is again it's the butter checking out,
• 7:46
  Speaker 2: but the.
• 7:46
  Speaker 4: Noodles, but of the other stuff, but of goodness.
• 7:49
  Speaker 1: Yeah, we're going to take a break for this.
• 7:52
  Speaker 4: We'll be back very shortly. Welcome back, Nazi Green.
• 7:56
  Speaker 6: Do you do that I've ever made? That?
• 7:58
  Speaker 4: It's delicious?
• 7:59
  Speaker 1: Yeah?
• 7:59
  Speaker 6: I do like making my own pasta though.
• 8:02
  Speaker 4: What you don't even buy pasta package pasta.
• 8:06
  Speaker 2: You've got a little yeah, the thing, that's what we
• 8:08
  Speaker 2: needed to know.
• 8:09
  Speaker 6: But it's really easy.
• 8:11
  Speaker 2: Made something, but we don't have the little I don't
• 8:13
  Speaker 2: know what's called that kind.
• 8:13
  Speaker 6: Of pasta maker.
• 8:15
  Speaker 5: So she made it from line and she was right,
• 8:17
  Speaker 5: but she needed that sort of weey thing, that kind of.
• 8:20
  Speaker 7: But like if you're making lasagna, nothing beats. If you
• 8:23
  Speaker 7: just make your own pasta and roll it into a sheet, it's.
• 8:25
  Speaker 6: Like it's divine.
• 8:27
  Speaker 2: Darling.
• 8:28
  Speaker 1: She's a foodie, she's been. You got into the homemade
• 8:31
  Speaker 1: sushi game. We're took a sushi over to the professionals
• 8:36
  Speaker 1: outside here, and we took it to a sushi proprietor
• 8:38
  Speaker 1: and he said, it's very water It wasn't dripping head
• 8:42
  Speaker 1: the first time seeing.
• 8:43
  Speaker 6: Sushi dripping like was your rice?
• 8:46
  Speaker 2: It was the first time doing it.
• 8:48
  Speaker 5: And then we're like, we'll bring it in and I
• 8:49
  Speaker 5: was like I brought some man and yeah, and it
• 8:51
  Speaker 5: wasn't you know, it was we're giving it in a crack.
• 8:52
  Speaker 2: We were learning and then it was like the vice.
• 8:54
  Speaker 2: So it was a little bit. Yeah, it was a
• 8:56
  Speaker 2: little bit on the watery side.
• 8:57
  Speaker 6: Where did the water come up?
• 8:58
  Speaker 5: I think just maybe he was asking, didn't drain the
• 9:02
  Speaker 5: rice quiet enough that we had it?
• 9:03
  Speaker 3: Yeah?
• 9:04
  Speaker 4: Right at homemade social times, Yeah, sometimes we'll do that.
• 9:09
  Speaker 2: Did you put the special like dumplings? Just fine to
• 9:11
  Speaker 2: make too with the kids as well.
• 9:12
  Speaker 6: You've got a bamboos steamer.
• 9:14
  Speaker 5: No, we need to get one of those. Yeah, buy
• 9:18
  Speaker 5: some great stuff from the sort of Asian supermarket.
• 9:21
  Speaker 2: Yeah, yeah, we'll put them and make up your dumplings
• 9:23
  Speaker 2: is great?
• 9:23
  Speaker 1: Yeah.
• 9:24
  Speaker 4: Yeah.
• 9:29
  Speaker 2: He puts somebody the Kranskys in the mic.
• 9:31
  Speaker 4: I've started. Now I know you've got your mayelf conscious
• 9:34
  Speaker 4: about that.
• 9:34
  Speaker 1: I do them in the frying pand now you know,
• 9:39
  Speaker 1: minutes to the preparation top, you're a food.
• 9:44
  Speaker 4: Taking Krenskis from a microwave to a frying pan.
• 9:47
  Speaker 6: What do you have like a dish?
• 9:49
  Speaker 7: Like say someone's like bring a dish and you had
• 9:52
  Speaker 7: to cook something, what would.
• 9:53
  Speaker 1: You got, uh listen for a barbecue, I bring a
• 9:56
  Speaker 1: potato salad.
• 9:58
  Speaker 4: Yeah, homemade potato salads. Are you family sauce.
• 10:04
  Speaker 2: Sauce?
• 10:06
  Speaker 5: Family recipe from.
• 10:10
  Speaker 4: You had best foods?
• 10:11
  Speaker 6: Mayonnaise mustard, Yeah that's a recipe.
• 10:15
  Speaker 4: Yeah, I haven't made the mayonnaise all right, Yeah.
• 10:19
  Speaker 6: Sopace, Yeah that's legit.
• 10:22
  Speaker 4: And then i'd probably go to the Nasi greg Yeah.
• 10:24
  Speaker 4: I taught myself that a few years ago. Yeah. The
• 10:29
  Speaker 4: other one I do like bacon pie as well. But
• 10:31
  Speaker 4: there's a lot of Edmond.
• 10:32
  Speaker 6: It's a lot of you making your pastry.
• 10:36
  Speaker 1: You to be disappointed every time you have.
• 10:41
  Speaker 4: What about you?
• 10:41
  Speaker 1: What's your signature dish?
• 10:44
  Speaker 2: I don't know. I've got.
• 10:46
  Speaker 6: Lots lots I like to make.
• 10:48
  Speaker 7: I like to make a proper like Greek mussaka that's
• 10:51
  Speaker 7: young and I make the pasta or it doesn't always
• 10:54
  Speaker 7: have pasta. But like you're making like a nice bish
• 10:56
  Speaker 7: male sauce that sits on top.
• 10:58
  Speaker 5: And you you are, You're a whole nother level of Yeah,
• 11:02
  Speaker 5: it's really delicious. Because you guys said that great thing
• 11:04
  Speaker 5: the other day too, which I thought was great. You
• 11:07
  Speaker 5: at a party and people went to buy, sorry, bring
• 11:09
  Speaker 5: something that made from social media?
• 11:11
  Speaker 2: You know, But do you.
• 11:12
  Speaker 7: Know what like a lot of them, Like everyone there
• 11:15
  Speaker 7: is really good cooks, but a lot of those dishes
• 11:17
  Speaker 7: when we finally made them, we're like, you're not.
• 11:19
  Speaker 6: Actually that great. I just look Yeah, they just look great.
• 11:23
  Speaker 4: You're like, that's what Instagram is.
• 11:25
  Speaker 2: You just got to look right here, sums up Instagram. Brother,
• 11:30
  Speaker 2: it looks great exactly, not a lot behind.
• 11:34
  Speaker 4: What's your signature dish?
• 11:35
  Speaker 2: I don't know. It depends on what the occasion is.
• 11:38
  Speaker 2: Probably Wednesday night August. Yeah, I would cook.
• 11:42
  Speaker 5: I would cut probably five nights out of the week myself.
• 11:46
  Speaker 5: But I'm not the flat like Amanda would be way better.
• 11:48
  Speaker 5: I can do splash, but I just I'm probably just
• 11:51
  Speaker 5: like that day to day sort of cook.
• 11:53
  Speaker 6: What's for dinner tonight?
• 11:54
  Speaker 2: Then?
• 11:55
  Speaker 5: I actually we're not well, tonight's busy one tonight, so.
• 12:01
  Speaker 6: We just want the chickens.
• 12:02
  Speaker 5: I mad chicken keys. Well, not from scratch though. Last
• 12:04
  Speaker 5: night we had some chicken keiars, lots of vegetables, and the.
• 12:07
  Speaker 4: Corn on blue family, the kids.
• 12:09
  Speaker 2: Yeah it was good. It was actually nice good.
• 12:12
  Speaker 5: Yeah, baked potatoes and make my wife's vegetarian so she
• 12:15
  Speaker 5: had just didn't have that. She had salmon, so made
• 12:17
  Speaker 5: some salmon. So yeah, they had salmon the night before,
• 12:21
  Speaker 5: which was nice.
• 12:22
  Speaker 2: Yeah, salmon is good.
• 12:23
  Speaker 1: I know.
• 12:24
  Speaker 6: I wish i'd see that's another samon. Really nice and
• 12:27
  Speaker 6: you just full.
• 12:28
  Speaker 2: But it doesn't that much to make a salmon look
• 12:31
  Speaker 2: and taste amazing.
• 12:32
  Speaker 4: Put salmon in the dish wash.
• 12:35
  Speaker 5: It's only puts some brown sugar or soy sauce or
• 12:37
  Speaker 5: something and whatever it is looks great.
• 12:39
  Speaker 2: Lemon and chack it and everybody's.
• 12:41
  Speaker 1: There's so much you can eat under the ocean, and
• 12:43
  Speaker 1: none of it appeals to you.
• 12:45
  Speaker 7: It tastes fishy, It tastes like it's the downside salty.
• 12:50
  Speaker 2: I'm like, you are food. Yeah, you're a food is
• 12:53
  Speaker 2: don't that's you know? That's but I wouldn't.
• 12:56
  Speaker 7: Eat everything else, name any vegetable like I everything else.
• 13:00
  Speaker 2: Part bloody partna.
• 13:02
  Speaker 7: Yeah, I love passena, potato, love it beat mushrooms like
• 13:08
  Speaker 7: everything ora whatever.
• 13:10
  Speaker 2: You know.
• 13:10
  Speaker 1: The guy at the road shop down the road of
• 13:11
  Speaker 1: my house, you know, how the classic corner store road shops. Geez,
• 13:14
  Speaker 1: I tell you what, you would not get a bit
• 13:16
  Speaker 1: of potato. The roads are great, and what's the recip
• 13:19
  Speaker 1: And he won't hand it over.
• 13:21
  Speaker 5: He's taking that to his great every roads shop. And
• 13:23
  Speaker 5: the country does amazing potatoes, they.
• 13:24
  Speaker 6: Do, don't they don't.
• 13:26
  Speaker 7: They deep fry them whole, They boil them, rough them
• 13:29
  Speaker 7: up and then they deep fry them.
• 13:30
  Speaker 4: What you need to do beat them up a bit? Yeah, jeeze.
• 13:33
  Speaker 2: They are magnificent, always really good, aren't they. Yeah, well,
• 13:37
  Speaker 2: we may make it from scratch.
• 13:40
  Speaker 4: The potato.
• 13:42
  Speaker 2: A little baby.
• 13:44
  Speaker 6: You're putting too much on these things. They're really easy.
• 13:48
  Speaker 1: Deals, made life convenient.
• 13:52
  Speaker 6: But it's my cathsis.
• 13:54
  Speaker 3: You know.
• 13:56
  Speaker 4: My thing is because you love the preparation of the food. Obviously, yeah,
• 13:59
  Speaker 4: the process, so that do you get to the dinner
• 14:01
  Speaker 4: eating time and you're like.
• 14:02
  Speaker 7: Oh, not that hungry, No, no, no, I'm pretty bretty
• 14:07
  Speaker 7: for it. But the issue was sometimes it takes like
• 14:10
  Speaker 7: sometimes it takes a while, it takes two hours, yeah,
• 14:13
  Speaker 7: and then it's gone in like fifteen minutes, right, and
• 14:16
  Speaker 7: then some like the kids won't eat it.
• 14:18
  Speaker 6: Half the time.
• 14:20
  Speaker 7: They'll go and have a bath, and drink their freaking
• 14:22
  Speaker 7: bath water, like you're just weeding that.
• 14:25
  Speaker 4: Mum's made an Italian.
• 14:29
  Speaker 2: And you're drinking bath water exactly, get right.
• 14:34
  Speaker 5: I get frustrated when I'm making ricipes that they say, oh,
• 14:37
  Speaker 5: take fifty minutes and it doesn't. It takes me, you know,
• 14:39
  Speaker 5: I get annoyed if it takes me longer than Yeah. Yeah,
• 14:42
  Speaker 5: that frustrates me.
• 14:43
  Speaker 2: What are they averaging there?
• 14:45
  Speaker 5: Averaging off your normal munter because I'll just take a
• 14:48
  Speaker 5: moment and then I have to read and do want
• 14:50
  Speaker 5: to do it properly because I don't want to rush
• 14:51
  Speaker 5: that thing, and then it's taken me a lot longer
• 14:54
  Speaker 5: than what you know, Yeah, so that frustrates me.
• 14:56
  Speaker 1: Yeah, yeah, And then they go off like a Nadia
• 14:58
  Speaker 1: Lim Gordon Ramsey great, and they probably just doing it
• 15:01
  Speaker 1: and they know what they I'll take a moment.
• 15:03
  Speaker 2: They don't get wrong.
• 15:04
  Speaker 4: So hi, Well this has been.
• 15:07
  Speaker 1: Making me very hungry actually the last fifteen minutes, So
• 15:10
  Speaker 1: thank you very much for listening.
• 15:11
  Speaker 4: It's the World World Week today.