Bonus Dad Bonus Daughter
Welcome to "Bonus Dad, Bonus Daughter," a heartwarming and insightful podcast celebrating the unique bond between a stepfather Davey, and his stepdaughter Hannah.
Join them as they explore the joys, challenges, and everyday moments that make this relationship special.
Each episode they take a topic and discuss the differences, similarities and the effect each one had one them
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Whether you're a step-parent, stepchild, or simply interested in family dynamics, "Bonus Dad, Bonus Daughter" offers a fresh perspective on love, family, and the bonds that unite us.
Bonus Dad Bonus Daughter
Food Fight: A Father-Daughter Debate - Part One
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Grab a cup of tea (milk last, of course) and prepare for the ultimate British food showdown! Davey and Hannah launch into a passionate debate about UK cuisine classics that reveals just how personal our food preferences truly are.
This episode takes us on a mouthwatering journey through British culinary traditions as father and daughter declare their allegiances in hotly contested food battles. From their surprising united front against baked beans on breakfast plates to their spirited disagreement over digestives versus Hobnobs, each topic sparks not just opinions but memories and cultural connections.
The conversation serves up delicious insights into generational food perspectives – Davy's defense of proper Yorkshire puddings (which he makes "big and massive") contrasts with Hannah's strategy of saving them for last. Their shared adoration of gravy becomes a recurring theme, whether discussing Sunday roasts or steak and ale pies. Even their takeaway preferences – Hannah championing Indian while Davy opts for Chinese – reveal how British food culture has evolved while maintaining its traditional elements.
Beyond mere taste preferences, their debates touch on deeper cultural questions: Does milk truly go in tea first or last? Is chicken tikka masala rightfully Britain's national dish? Should cream or jam be applied first to scones? The answers prove both entertaining and surprisingly revealing about British identity.
Join us for this flavor-filled episode that will have you questioning your own food allegiances and perhaps reconsidering whether you've been eating Yorkshire puddings all wrong. And don't miss part two coming soon – there are still plenty more British food fights to settle!
Hello and welcome to Bonus Dad. Bonus Daughter a special father-daughter podcast with me Hannah and me, davy, where we discuss our differences, similarities, share a few laughs and stories. Within our ever-changing and complex world, Each week we will discuss a topic from our own point of view and influences throughout the decades, or you could choose one by contacting us via email, Instagram, Facebook or TikTok Links in bio.
Speaker 2:Hello and welcome to another episode of Bonus Dad, Bonus Daughter. I forgot to intro. There was a real pregnant.
Speaker 1:Pause there at the beginning, there was, there was because I was like. I'll cut that out.
Speaker 2:by the way, we didn't yeah, like we didn't establish who was going to intro this, but I assumed it was going to be me, and then I forgot what to say that was basically my brain buffered. Essentially is what just happened right, okay anyway, uh, hi guys, uh, welcome to another episode of bonus dad, bonus daughter and second video second video on our youtube channel.
Speaker 1:Or might be third, because I think yeah, it might even be first, depending if the other ones didn't work yeah, depending on whether the other one was because we haven't had a great run lately with technical stuff, have we? No, we haven't.
Speaker 2:And now and this is why we've decided to go crazy and and uh, get our own studio space.
Speaker 1:Yeah, ie my study indeed yeah, with the dartboard behind it as well yeah, I mean you could play darts if you wanted to.
Speaker 2:That's the other thing. It'd be out of frame, that's the other thing.
Speaker 1:People will be able to tell when we recorded it, because the darts have changed in the background yes, yeah, we should change them every time.
Speaker 2:Yeah, just, we should have secret messages about, like, what the numbers mean yeah like, what is it right now? Oh, he went, is that? No, it's not. He's got one triple 20, a triple 12, and the other one's off the board yeah, I can't do maths. That's Mitchell who's thrown those oh yeah, that's not me actually to be fair there's not the holes in the buffering is me so?
Speaker 1:yeah, he's pretty good at darts, so what is this episode?
Speaker 2:about Hannah Tangent.
Speaker 1:Yeah, what episode are we doing? It's not about tangents.
Speaker 2:This is called Food Fight.
Speaker 1:Food Fighters.
Speaker 2:Food Fighters. This is specifically. You've put UK edition.
Speaker 1:Yeah, well, I looked at food in the UK.
Speaker 2:All right, okay, yeah, okay, so you wrote this episode. Basically, I am clueless as to what's going to come up.
Speaker 1:So basically, we're going to have a little bit of a food off.
Speaker 2:Food off.
Speaker 1:Food off, Food fight. So it's going to be which is better. Oh, okay, yeah, that's what it's going to be. Okay, so there are we. We had a quick discussion off air because there's 26 of these. He wrote too many, I wrote too many and immediately I went do you think this might end up being a two-parter? And Hannah went no, because let's.
Speaker 2:We can either just whip through them or we can talk about them in great detail, but I think only if the need presents itself.
Speaker 1:Yeah, we'll see how it goes, because I know you personally aren't keen on the two-parters, are you?
Speaker 2:I just think our one-parters are better for our listeners.
Speaker 1:Although Charlotte, who works with me, she loves the two-parters.
Speaker 2:Maybe we need to have a poll.
Speaker 1:Just to wind her up, I'm going to call her Lottie. She hates it when I call her Lottie.
Speaker 2:Well, Charlotte, I'm not going to call you Lottie, you know, Charlotte don't you? Oh, you've mentioned her a few times.
Speaker 1:I've never met her. We went to see Rocky Horror Picture Show with her.
Speaker 2:Oh, that's Charlotte, that's.
Speaker 1:Charlotte.
Speaker 2:It's all clicking into place.
Speaker 1:Yes, I do know her Hi.
Speaker 2:Charlotte, I'm so sorry. I needed a brain. Rejig yeah, rejigger yeah.
Speaker 1:So Lottie loves a two-parter, although she didn't like the D&D two-parter because she said she wanted to know what happened and it really wound her up that she had to wait a week to find out what happened with Rogan Huntsenberger.
Speaker 2:Yeah yeah, is she a Gilmore Girls fan?
Speaker 1:I actually don't know.
Speaker 2:Charlotte, if you're a Gilmore Girls fan, let me know.
Speaker 1:I don't she is or not. Let's crack on with the episode otherwise otherwise it is going to end up being a two-parter. Let's go for it. Yeah, so uh. As I say I've got 20, well, I say 25, there's 26 of these yeah, let's go so let's discuss them and see what we like. So the great british takeaway. What's your favorite fish and chips, chinese, indian, kebab, indian, indian, why?
Speaker 2:I love the flavors. I like a bit of spice. I like that it's. It's something that we don't have often, so it feels like a better treat. Do you think indians are more? Expensive though well, I would have said that a few years ago, but now not so much. I think they're on par with chinese now okay.
Speaker 1:Oh, okay, okay.
Speaker 2:I don't think Indians have changed that much price-wise.
Speaker 1:Yeah.
Speaker 2:And maybe Chinese has gone up a bit more.
Speaker 1:Fish and chips is definitely the cheapest. Yeah Easy. Well, bizarre thing is is I prefer Chinese takeaway. Yeah, but I prefer Indian food. I like to cook Indian food. Yeah yeah, yeah, authentic Indian Indian food, authentic Indian food. I like cooking it, but take away.
Speaker 2:As a British white man, you love cooking authentic Indian food absolutely, but I do love fish and chips fish and chips fish and chips.
Speaker 1:It is a.
Speaker 2:UK British staple. So as much as I prefer an Indian, I would think that a lot of people would probably say fish and chips okay, so you're going to go Indian. I am going to go Indian because that's my favourite, that's your favourite.
Speaker 1:How often do you have them, do you think?
Speaker 2:This is revealing a lot about me.
Speaker 1:Go on.
Speaker 2:We did have a habit of having one takeaway a week, which has now gone down a little bit, and sometimes that's for ease, like if we get home late. Yeah, how often do I have an Indian? Once every couple to three months, oh, that's quite a long time, oh really.
Speaker 1:Oh, okay, I thought that was going to be a judgment, yeah, no.
Speaker 2:But we have, yeah, maybe some sort of takeaway.
Speaker 1:We just go for us. If we had kebab the week before we'll have maybe Chinese the week after.
Speaker 2:I haven't had a kebab for years, have you not? No, oh, we we'll have, maybe chinese the week I have. I haven't had a kebab for years, have you not? No, we've got a great one here yeah, I haven't had a kebab for years kebab to me, no, no.
Speaker 1:Kebab to me was always like after a club, yeah, yeah.
Speaker 2:I was gonna say like yeah, yeah, you go for a really good one here. You should, you guys should have one.
Speaker 1:But then as well, I think your takeaway depends on the restaurant you've got, because we've got an amazing chinese restaurant chinese takeaway.
Speaker 2:I agree with this. I don't actually like kebab, but I love our kebab yeah, exactly.
Speaker 1:So it depends on, yeah, the establishment where you purchase the food.
Speaker 2:Yeah, absolutely, absolutely we have. We have quite a good chinese nearby, we've got quite good indian. Well, we're on the outskirts of norwich, so we're actually quite good where we are. But, um, but yeah, fish and chips. We have an amazing one, uh, off the estate but there's, one on the estate that we don't like as much because they're too expensive. So we actually go off. We go further afield to get a better takeaway.
Speaker 1:We generally we travel. We generally only get. A takeaway is if we can't be asked.
Speaker 2:Yeah, except we can't be asked a lot. Yeah, I am a little bit ashamed to say that perhaps we do have a takeaway every. It was weekly but I think it's now a bit more fortnightly. But now we also have a frozen dinner from the freezer.
Speaker 2:We have a freezer meal which is our quick meal as well, which could be anything from. It could still be healthy. It might just be frozen chicken as opposed to like freshly cooked chicken, gotcha Frozen veg instead of, you know, fresh veg. But yeah, that's more of a cost situation, because fresh food is quite costly.
Speaker 1:Oh yeah, it is, yeah yeah, and it goes off quick as well.
Speaker 2:But I've just said that, which is hypocritical, because a takeaway is a lot more expensive. So, yeah, I don't know.
Speaker 1:So I'm going to go Chinese purely because the takeaway that we've got in Wyndham is an amazing. Chinese and you're going to go Indian, okay, so this is a controversial one. Okay, go on then the great tea debate.
Speaker 2:I mean, brits are known for their tea. You don't actually drink tea. I don't like tea, so I feel like you can't really comment.
Speaker 1:I'm a coffee person. I'm a coffee person. So the debate is does the milk go in first, or does the tea go in first and the milk last?
Speaker 2:As in the hot water.
Speaker 1:As in do you put the milk in the bottom of the mug and then put the tea in the tea bag in with the hot water, or do you put the tea in first and then, once the tea bag is out, you then put the milk in?
Speaker 2:Ah, okay, I'm in the middle. Okay, what I do is that I think it's weird to put the teabag in something cold when it's supposed to be infused in hot. So I would do teabag and sugar, hot water. Teabag is still in, I strain it out a little bit and then I add the milk and then I determine whether my tea is strong enough and therefore I either leave the teabag in a little bit longer, or I take it out.
Speaker 2:So actually the milk, yes, comes in second. I think that's what the question is actually asking. So, yes, milk, so tea first yes. But I leave the teabag in until I think it's strong enough, because I'm a bit of a weirdo I like a strong milky tea.
Speaker 1:Okay, I can see that. So you've seen the tea scale, haven't you?
Speaker 2:Yeah, yeah, I'm He-Man.
Speaker 1:You're He-Man, you're He-Man.
Speaker 2:Brilliant, I think. What I don't like, a builder's tea, because I don't think they're milky enough.
Speaker 1:No, but He-Man.
Speaker 2:Yeah, solid. Okay. The colour of He-Man, by the way, not, it's not anything too weird.
Speaker 1:So I don't think the milk should go in first with tea. No, it's supposed to be infused in hot water. It's supposed to be infused in hot water. I mean, shoot me, but I don't think it should. I agree. I agree With coffee. Yes, I'm the other way around.
Speaker 2:Oh no, that's weird, because no, does it dissolve?
Speaker 1:properly, it dissolves. Yeah, yeah, it does dissolve. Why do you?
Speaker 2:prefer the milk first.
Speaker 1:I don't know.
Speaker 2:I had a colleague actually you know her, so I'm not going to say her name who said that when you put hot water on milk, it burns the milk. What?
Speaker 1:Yeah, how does it burn the milk? Yeah, I don't know if I can. I can. I heard that it burns the coffee. It can, but if you put hot water on the directly on coffee, it'll burn the. We talk about instant coffee now. Talk about instant coffee.
Speaker 2:Yeah, yeah, yeah okay, um, yeah, a colleague of mine said that.
Speaker 1:Yeah, it burns I've not heard that, that is. That is completely new to me. That one, yeah, yeah, not heard that an adult source, that one.
Speaker 2:I don't know if they listen to this podcast. I won't mention the name, but yeah so we both agree on this one.
Speaker 1:Then tea first tea first.
Speaker 2:Tea first, not milk second in a tea.
Speaker 1:Yes, okay, this one.
Speaker 2:Okay, sunday roast very traditional english meal yep, sunday roast yorkshire pudding or not absolutely yes%, yes. A Yorkshire pudding. I always leave it till last because it tastes the best.
Speaker 1:Really. Yeah, I tend to get mine. I tend to eat mine first.
Speaker 2:Why? Because you don't want to get soggy.
Speaker 1:Because I make big old Yorkshires. You do that massive, massive Yorkshire and they're amazing. I'm not, you know I'm going to say it. I do some really good Yorkshire, you do make a good Yorkshire.
Speaker 2:Yeah, I could attest to that.
Speaker 1:And they take up a lot of room on the plate.
Speaker 2:They do, they are gigantic.
Speaker 1:And also because I find they're quite crispy how I make them. But I like a lot of gravy, like a lot of gravy, thick, thick gravy. So I find that if you leave the Yorkshire pudding first, you free up a lot of room on the plate. But also I love the strategy. Yeah, but also you get the crunchiness of the crispy Yorkshire pudding plus the tastiness of the gravy. You get it works, it's all good.
Speaker 2:I get it.
Speaker 1:Yeah.
Speaker 2:But the Yorkshire is the best thing to wipe up the gravy at the end.
Speaker 1:No, ah see, that's where you have extra Yorkshire puddings, so you make more than you need. Yeah.
Speaker 2:I must admit, whenever we come over for a roast it's like double Yorkshire and like triple the amount of gravy. Like you make gravy for like 10 people I love gravy. I love gravy, I know you love gravy and you're like oh, there's some for the dog left over, but it's not, is it? It's not for the dog, it's for you, like it's not for the dog, it's never been for the dogs, it's for you although although I have started doing like pork joints in the slow cooker- oh, yeah, yeah, very nice and putting in and garlic, so I can't really give that to Archie.
Speaker 1:No, Because you know when I make the gravy, You're getting too flavoursome with your things to give to Archie. I mean, I still make gravy with flour. Not many people do that. You know, no A lot of people buy instant gravy. We buy granules, yeah, but I get the actual Bisto with the flour, with the meat juices. Ah, bisto With the meat juices, and, like I say, if I use it in the slow cooker, we're talking rosemary, thyme, wine, garlic as well, a couple of bay leaves, oh, beautiful.
Speaker 2:Oh, don't you hate it when you forget to take the bay? Leaves out, oh yeah.
Speaker 1:Yeah, it was fishing the bay leaf out yeah.
Speaker 2:Yeah.
Speaker 1:So yeah, that's how, that's how. So Yorkshire pudding it does say here as well, right, does it with roast beef, or is it better with chicken, with all meats?
Speaker 2:Yorkshire pudding. Yeah, oh yeah. I don't think Yorkshire pudding needs to go with all meats. Yorkshire pudding can go with anything. Maybe not lamb. Depends if the lamb is with gravy or whether the lamb is with like something like duck or larange. You wouldn't probably have a Yorkshire pudding no, no, well, that's a different and lamb, like a roux as opposed to a gravy.
Speaker 2:Yeah, yeah actually, I'm gonna, I'm gonna take it back yeah yorkshire pudding belongs with anything that has gravy, yes, but if it's another meat in sauce but still like the veggie roast style dish then no yorkshire pudding, in my opinion.
Speaker 1:I agree, I agree, completely agree with that well, this isn't really a food fight.
Speaker 2:This is a food agreement this is so far, this might be the one, though, that that causes the disagreement.
Speaker 1:The next one, the great British snack.
Speaker 2:Yes.
Speaker 1:Digestives versus Hobnobs.
Speaker 2:Controversially and a lot of people are going to hate me for this. I cannot stand Hobnobs.
Speaker 1:They're oaty goodness.
Speaker 2:They are. Where's the swear button?
Speaker 1:Oaty goodness. Okay, are you ready?
Speaker 2:Oh, hang on one second, I don't think you're on the right screen.
Speaker 1:I'm not on the right screen, okay.
Speaker 2:Okay, no wait, you bleeped the wrong bit. They are awful. You bleeped the good bit. You did what they did on the brits of danny dyer. He was like swearing his whole whole like thing off. So they bleeped him for ages or like muted him for ages, yeah, and then it came off mute, and and you could just hear a very clear f word it was very funny okay sorry, yeah can't stand hobnobs I. I don't understand why people like the taste of them right, but I will.
Speaker 1:I will caveat this with okay, not a plain hobnob okay so dark chocolate hobnobs I are amazing that's fair enough I like a dark chocolate digestive over a milk chocolate digestive.
Speaker 2:Okay, so maybe I need to try a dark chocolate dark chocolate hobnonobs.
Speaker 1:They are the way forward.
Speaker 2:I just think with Hobnobs, because they're oaty, they just crumble. I think it's a texture thing for me, which is weird, because I like flapjacks, but flapjacks are held together by a sticky sweet goo, whereas Hobnobs are not. They're dry and it's oaty. Horrible. I just can, just can't, I just I can't get on board with a hobnob, I'm sorry oh no, digestive say not a plain hobnob, but dark chocolate, even the milk chocolate.
Speaker 2:I found the milk chocolate hobnobs a little bit too sweet okay but the dark chocolate hobnobs oh, I think it's a texture thing for me then something special. I find digestives really dry oh see, that's what I like about them yeah, no, they're dry.
Speaker 1:I feel like you put them in your mouth. It's like eating sawdust. I find.
Speaker 2:yeah, but I find Hobnoff's sawdusty, like they're all crumbly and horrible.
Speaker 1:See, the only time I think you should use digestives is when you're breaking them up and putting them in the cheesecake, or when your mum does that chocolate torte she does.
Speaker 2:I think she was on a high for like weeks after I said that.
Speaker 1:I mean, I must say it's pretty good. It is pretty good, it's a cappuccino tort.
Speaker 2:Yeah, and I'm not a fan of coffee, and it was still good.
Speaker 1:Well, she doesn't put a lot in. No, no no.
Speaker 2:There's only a slight I don't mind a hint of coffee, particularly if it's sweet.
Speaker 1:It's not that hard to make cream and then putting raspberries on the top as well, but yeah, that has a digestive biscuit base.
Speaker 2:Buttery biscuit base.
Speaker 1:Actually, I used to make a vanilla cheesecake with digestive biscuit base yeah very, very easy with Philadelphia and vanilla pods. Oh pods, pods. You know the vanilla things you get, pods you get.
Speaker 2:Oh yes.
Speaker 1:I do know what you mean. Yeah, real vanilla.
Speaker 2:Yeah, yeah, yeah, yeah, I do. I do know what you mean. Yeah, um, yeah.
Speaker 1:So I guess we disagree on that one we do uh digestive gas well like I say hop, not a straight hobnob just digestive.
Speaker 2:I think it's because you don't drink tea. Yeah, uh, because hot chocolate digestives top. Yeah, chocolate digestive, dark chocolate digestive and a cup of tea peng.
Speaker 1:Mm-hmm.
Speaker 2:I haven't used the word peng in ages.
Speaker 1:Peng.
Speaker 2:Peng Peng. Good Lord, I don't know what just happened to me there. Yeah, I just went back in time, no idea.
Speaker 1:So the next one Full English breakfast. Should beans be included? I think we're going to agree on this one as well.
Speaker 2:Well, neither of us like beans Absolutely not, so we're probably an outlier.
Speaker 1:Beans are just again, like you mentioned before with Hobnobs. It's a texture thing. I don't like the texture of beans. They're squidgy.
Speaker 2:I used to work in a children's play centre, so it was beans chips.
Speaker 1:Beans up nose.
Speaker 2:And it's either like with sausages or thing. Anyway, they just used to be chucked about the room. They'd be on the table, on the chair, on the wall, on the oh, just everywhere I just like. Oh, basically, children have put me off beans. I will never eat baked beans because of children. I don't even like the sauciness.
Speaker 1:Just get out.
Speaker 2:But I'll happily eat spaghetti hoops, happily eat them.
Speaker 1:Yeah, I think it is the texture of the baked bean. For me I just don't like that. I've never liked them.
Speaker 2:I don't like kidney beans either.
Speaker 1:I wouldn't eat. When I was at infant school, they actually sent a letter home to my mum to say we think there's something wrong with him because he's not eating. The fact that I was eating is okay. Put beans on the plate and I couldn't stand beans and you can't have your bean juice touching your other absolutely, yeah, I agree, absolutely, not bean juice all over me, chips, I was like, so I was eating around it, around it, yeah, and I just don't like.
Speaker 2:I never like baked beans, no but and apparently that's fussy and I'm just like no, if you don't like it, you don't like it, but it's with.
Speaker 1:It's not all beans. Some beans I do.
Speaker 2:I like green beans oh, green beans are good good so the beans you get in burritos? Uh, kidney not the refried ones. I don't like refried beans. No, that's just that. Just looks like poo exactly that's.
Speaker 1:That's just wrong.
Speaker 2:There's mitchell loves refried beans.
Speaker 1:I can't, can't, take that there's a burrito place in norwich, is it pinto beans, bean pinto beans kidney beans as the traditional, like ones in chili again, not a fan of kidney beans.
Speaker 2:I'm not a fan of kidney beans.
Speaker 1:I put mushrooms in my chilli rather than kidney beans.
Speaker 2:That's even weirder, to be honest.
Speaker 1:I think they're called pinto beans. I like them because then you've got black eyed beans, broad beans not really keen on that black eyed peas. I think the pinto beans are the only ones I actually really do green ones. Uh, in rice sure yeah, yeah, you haven't like rice I think they are pinto beans. I think you're right yeah, so I like them, but absolutely not english breakfast should not. I mean, that's controversial that is I think it's because we don't like beans yeah, but absolutely not.
Speaker 2:I would like, I like people that do like beans to comment on whether they'd want it with their english breakfast yeah this. This question wasn't for us no, no.
Speaker 1:So number six is a Cornish pasty. Better than a steak and ale pie.
Speaker 2:Okay, I've got a bone to pick with Cornish pasties.
Speaker 1:Go on.
Speaker 2:What I don't like about Cornish pasty is that it's so easily can be put all over yourself. It flakes away. It's all over yourself, and if it's liquidy inside, it just comes shooting out Do you know what I think Cornish pasties can be fairly tasteless. Tasteless.
Speaker 1:Tasteless yeah.
Speaker 2:Oh, you've just upset our whole county.
Speaker 1:I know Some of them you get. I like a Cornish pasty but I quite often find I have to put brown sauce on it to give it a little bit of a ting, all right Okay. And also I don't know what it is, the meat inside a Cornish pasty.
Speaker 2:I'm not 100% sure what that is With a steak and ale pie. You know it's going to be steak, I suppose.
Speaker 1:Well, it's either going to be beef or horse.
Speaker 2:Horse right. Exactly, it's just one of the two. All right, tesco yeah but the Cornish pasty.
Speaker 1:I see the meat in there and it looks a little bit anemic and I'm a little bit dubious of that meat. I like a Cornish pasty, but every time I bite into it I feel like the same argument applies to a steak and ale. But you can see it's much browner, but then of course that could be the gravy. Yeah, tough one I prefer, and also what is it with that shredded potato that they have in Cornish pasties? It's almost like and again it doesn't look cooked.
Speaker 2:I'm not a Cornish pasty fan and I'm not I'm also dairy intolerant as well, so maybe I'm not the best person to ask. But steak and ale pie the pastry with pies is easier to get around because I can just take the hat off and eat the innards. Take the hat off, eat the innards and leave the casing. If I, if I, if I'm feeling particularly like I'm gonna have a reaction that day, yeah, so I think a pie is easy to eat I'm gonna go for ease of eating on this one steak and ale pie okay.
Speaker 1:Well, I'm gonna go steak and ale pie as well, because I just think they're quality quality. They're much more flavorsome and also, I think, the great the gravy is. Again, it's a gravy thing, it's a thick gravy, it's inside and you know the and with a steak and ale pie.
Speaker 2:You can have a compliment with a cornish pasty. You just eat it in your hands yeah, because all the compliments are inside you know the crust of a cornish pasty was originally for yes yes, because people's hands were dirty in the mines, right so they they'd make that to bit to hold that's right, and then you don't eat that bit yeah, and they used to put jam sometimes.
Speaker 1:Put jam in that as well, so you'd have your dessert in the crust oh, oh, no, I'm not about that, no, no but although saying that, though, if you do go to cornwall and you get a traditional, traditional cornish pasty, they are nice, you've just saved yourself, yeah yeah so, but you're going steak and ale pie. I'm going steak and ale pie. I think this next one is going to cause ructions.
Speaker 2:What between us, or between us and our listeners? No listeners? Okay, go on then.
Speaker 1:This is a very controversial topic.
Speaker 2:Hard for me to comment on this one, but carry on.
Speaker 1:Scones.
Speaker 2:Yeah.
Speaker 1:Or cream first.
Speaker 2:Now I'm a complete weirdo, because I don't have cream in mine at all, I just have jam.
Speaker 1:So you're just jam on your scones.
Speaker 2:Yeah, yeah.
Speaker 1:I am a cream first. I like clotted cream and then jam on top.
Speaker 2:I think if you think about a sandwich that has butter in it, you're obviously going to butter first. So I agree, I think it should be cream first.
Speaker 1:That's the same logic as me, if I ate cream, I would have cream first.
Speaker 2:Admittedly, my scones are drier than most people's because I just have jam. Yeah, I'm a weirdo, but yeah, I think. If you're replacing the cream with butter, I don't understand why you'd put jam first, exactly.
Speaker 1:Don't get it. Yeah, it's much more aesthetically pleasing with the jam on top. Yes, yeah, yeah.
Speaker 2:Agreed, agreed.
Speaker 1:Yeah, oh, your mum makes a scone.
Speaker 2:She does make a scone she does make a scone.
Speaker 1:Do you know what I know? This is the jam and the cream discussion but cheese scones that she makes with the paprika.
Speaker 2:your jammy knife goes back into the cream right yeah, and also the jam's quite slippery yeah, so you cream. Oh, unless people put jam on one bit and cream on the other and no, I think it's more of a stacking thing yeah, because you don't have it in two parts, don't? Yeah, you don't eat the scone like a sandwich. Yeah, you don't know. I don't know why I said that and depending on where you go.
Speaker 1:This is another cornish thing, isn't it? Because you got?
Speaker 2:yeah, it is.
Speaker 1:And depending on where you go, depending on the size of the scone, yeah. You know, because that's the other thing. A fresh baked scone is awesome. Yes, Not the cheap ones that you buy in the supermarket.
Speaker 2:Mum makes a good scone.
Speaker 1:She does make an amazing scone, as I said, her cheese scones with the. I did say paprika, but I don't think it's paprika, it's cayenne pepper she uses with mature cheddar and the cayenne pepper. Oh, I love a cheese scone.
Speaker 2:She makes a good plain one for me. I have to admit, because plain ones can be very, very dry, but she somehow keeps the moisture in.
Speaker 1:Yeah.
Speaker 2:She's a good egg, that one she is she's not bad.
Speaker 1:She's not bad, we'll keep her. So the next one.
Speaker 2:Is a sausage roll a snack or a meal? It's obviously a snack.
Speaker 1:It's a snack you can't have a sausage roll as a meal. What do?
Speaker 2:you accompany that with well. You have chips, can't you? Oh no, sausage roll and chips. It's like a pastry, it's like a you know it's in the same family as a pasty, isn't it no? Sausage roll no you go to greg's, you don't have a meal at greg's. Immediately you went to greg's well, yeah, because you don't have a meal at greg's so you get different versions of sausage rolls as well, don't you?
Speaker 2:oh yeah, okay, if it was like an artisan, like sausage roll with like like gone to the nines with what they do with the meat and what they do with the herby meat with a real sure flaky pastry like yeah, fair enough, but but yeah, I, I, I just. And why is it those sausage rolls with?
Speaker 1:that pink meat. Yeah, I'm not again going back to the types of meat. I'm not a hundred percent what that is Horse. I don't even think it's horse.
Speaker 2:I'm not sure what that is what do you think it is Rat I.
Speaker 1:I don't know.
Speaker 2:It. Richmond sausages are kind of like that a little bit.
Speaker 1:Yeah, they've got that pinkiness to them yeah.
Speaker 2:That sort of fabricated meat situation.
Speaker 1:But there definitely is a sausage roll scale, isn't there?
Speaker 2:Oh yeah.
Speaker 1:Of different types of sausage rolls, of good sausage rolls Do you like a Greg sausage roll?
Speaker 2:I tend to eat the vegan Greg sausage roll Also controversial, but because, again, I'm not a massive Pastry, upsets my stomach so upsets my stomach, so I tend to go for vegan sausage rolls, just because of the pastry.
Speaker 1:I like a great steak bake, but I'm not really keen on sausage rolls.
Speaker 2:I quite like Greg's baguettes. They're really nice, Especially the one that's like the Christmas one they do. They do like a chicken, turkey stuffing and gravy. Did I just say chicken and turkey?
Speaker 1:You said chicken and turkey Turkey cranberry stuffing gravy and it's divine. Cranberry. Oh, that's just wrong.
Speaker 2:Oh, I love that. Oh, no, it's no different to jam, in my opinion.
Speaker 1:No, no, no, Don't like cranberry. So yeah, I would say sausage roll is definitely a snack. Yeah, yeah, you gonna go snack.
Speaker 2:I'm gonna go snack yeah.
Speaker 1:Okay, oh, this is gonna spark another debate cheese and onion or salt and vinegar? Oh, you've skipped one oh no, oh yeah, I see you, let's do crisp first, and then we'll go back. Yeah, yeah salt and vinegar or cheese and onion neither neither neither, okay, no, but if you had to choose one of those two, I wouldn't choose either of those right, okay, sorry why I don't like cheese and onion or salt and vinegar.
Speaker 1:I I genuinely wouldn't eat either okay, sorry, um, if I had to choose question for me, if I had to choose between the two, I would probably go salt and vinegar okay yeah I think cheese and onion can be quite overpowering and smell, yeah.
Speaker 2:So okay, my question to me would be what would I rather sit next to on a train? Salt and vinegar okay yeah, yeah. If I'm traveling and you open a packet of cheese and onion crisps, yeah, you're in the bad books okay off the christmas card list.
Speaker 1:Yeah, I would, yeah, so something, although they they are a little bit, they do get you here, don't they? Which?
Speaker 2:is why I don't yeah kind of get yeah.
Speaker 1:So what is your favorite crisp?
Speaker 2:um boring. I do really like ready salted, because I just like the plainness of them and they're very nice when you're not feeling very well or feeling a bit nauseous or something. They're just like good to like that salt intake. However, I am partial to a roast chicken crisp.
Speaker 1:Love sensations, roast chicken and time do you know what I was going to say? The sensations, chicken time is good, yeah sensations, though the poppadom ones.
Speaker 2:I don't know if they're classed as a crisp but, I, really love the mango chutney ones and I really enjoy the sweet chilli ones. So anything that's not like your traditional crisp. I also love smoky bacon crisps, but mostly in a sandwich sandwich, smoky bacon crisp sandwich oh, dear lord, is more elite than just a smoky bacon packet of crisps on its own, absolutely in a sandwich tastes great. I wouldn't have it on its own yeah, crisp sandwiches.
Speaker 1:Oh, do you know what?
Speaker 2:yeah I've gone downstairs what I have them for lunch. A lot do you, yeah, gosh all the carbohydrates all of the carbohydrates all the carbohydrates especially when I'm running like it's good to have that in your system.
Speaker 1:I like a beefy crisp I thought you were gonna go with that yeah, I like, I like the old, uh uh, real mccoy's flame grilled steak because m McCoy's are like they're man crisp, aren't they?
Speaker 2:They're crisp, they're crisp, they're crisp, they're crinkly, aren't they Crinkly crisps yeah.
Speaker 1:Yeah, but yeah, if I had to choose between salt and vinegar and cheese and onion, I'd choose salt and vinegar. But yeah, like yourself, I'm not really keen on so so we missed.
Speaker 2:Pimms versus gin and tonic for the summer drink, face-off okay I'm assuming you don't like either I will have a pimms.
Speaker 1:Oh, I will if it's there. If it's there, if it's there and it's being offered, it's quite refreshing, especially with the mint and the strawberries, and the strawberries and the cucumber I do, I will, I will have a pims. It's not.
Speaker 2:It's not something I will go out and get I think this is, if I may, if I may gender this. It does feel more like a lady question. You're more lady drinks, and I'm not just saying that I just think that I don't. I can't imagine a bloke ordering a pims uh as I say I wouldn't order one yeah, but you'd have one if it was there.
Speaker 1:Yeah, because you know you go to a, you know I might go to a summer barbecue and there's a, there's a punch bowl and someone's made some pims up. Pims, pims. To me seems to be more one of those kind of like oh it's wimbledon, let's have a pims yeah, yeah, yeah, that's fair yeah yeah you'd have a.
Speaker 2:It's more of a themed drink, isn't it? Yeah, you never drink it in the winter no, it's definitely a summer drink, summer drink um, I would happily pick pims on this one versus gin and tonic. Yeah, because I don't like gin and tonic at all gin and tonic is wrong. It tastes like perfume yeah, um gin and lemonade I can tolerate I can't stand gin but gin is very miscidinal, miscidinal but it's botanical, botanical, thank you.
Speaker 1:Thank you, that's the word I needed.
Speaker 2:Botanical. Yeah, I think it tastes quite like medicine, which is why I said mesidinal, but actually I think I'm going to go with botanical, although, weirdly enough, I'm a hypocrite because I do like a Danielana Burdock Okay, which snow in botanic but it is um.
Speaker 1:But yeah, pims, um, pims. I'm uh more of a fan of. I'll drink that happily at a summer barbecue.
Speaker 2:To me, gin seems as though you put it in your mouth and it draws all the moisture out yeah, it's a drink that makes you feel drier, yeah, yeah, it's weird, especially with a dry tonic as well yeah, and they used to call it mother's ruin mother's ruin. Mother's ruin was gin yeah, uh, I'm yeah.
Speaker 1:Gin, gin and tonic I. It's the one drink I could never get behind.
Speaker 2:Fair enough.
Speaker 1:You know, if you made me a gin and tonic, I would. It would just sit there, I just.
Speaker 2:Yeah, yeah.
Speaker 1:Because you get all the different flavours as well. Now, can't you?
Speaker 2:There was like gin was like really popular at one point Gin like orange flavoured, rhubarb flavoured, watermelon flavoured strawberry flavoured, like you can just get any flavoured gin.
Speaker 1:I bought your mum a cardamom flavoured gin once.
Speaker 2:And I must admit, even because your mum will, she doesn't really drink gin anymore. Cardamom as in, like cardamom pods that you discard from your rice packet.
Speaker 1:Yeah, as in like curry. It was like curry flavoured gin. I wouldn't even try that.
Speaker 2:Yeah, that bottle, I don't even know you could not even give me an amount of money to try that?
Speaker 1:Yeah, I don't even think it sat you know, it just sat in the house for ages. I don't think your mum even drunk it in the end.
Speaker 2:Why did you buy that? Why did you think that was a good idea?
Speaker 1:Well, she one of them. Oh, that was in a selection box. Oh, you didn't just buy that one, no, I did buy the bottle. Oh, okay, okay, that's, that's fair enough if it's part of a selection box, that's weird. Yeah, it's not as weird. Yeah, but no, gin is just wrong.
Speaker 2:So yeah, pimp versus gym, pimp, pimp versus gym. Who's gym? That's what you need after the gym yeah uh yeah pimp. Pimpms is refreshing, pimms is refreshing.
Speaker 1:Yeah.
Speaker 2:And it's not too, it's not overly alcoholic either?
Speaker 1:is it? Well, it can be.
Speaker 2:I think it depends on the mixture, but I've had a very alcoholic Pimms in the past. I don't know Pimms to me is so non-threatening behaviour from an alcoholic drink.
Speaker 1:Yeah, an alcoholic from an alcoholic from an alcoholic drink yeah yeah, I feel like yeah.
Speaker 2:I feel like it's just really non-threatening. Okay, we're on number 11, if you're wondering, because I can see you scrolling.
Speaker 1:I know we're on number 11, so I do think this is going to be a two-parter shall I call the two-parter?
Speaker 2:should we stop here and close? No, I think we could, because we've got 25.
Speaker 1:Okay, so I think, if we go to 13.
Speaker 2:Okay, 13. 13. Okay fair enough.
Speaker 1:Next up, we've got the chicken tikka masala. Okay, some people say that the chicken tikka masala is the UK's unofficial national dish. Would you agree with that, or is it just a curry?
Speaker 2:so tikka masala apparently doesn't actually exist in India, which? Is where a lot of curries originate from, so I'm going to go with yes, it is a national dish, okay.
Speaker 1:Really You're going to say it's a national dish, okay, you can find it in every single pub in the UK you can find it in Wetherspoons which is another pub chain, I guess.
Speaker 2:You would definitely find it at Marston's Green King, any of those chain pubs across the UK, and you would find it in any independent one. They would have at least one curry option and it's always chicken tikka masala, always tikka masala.
Speaker 2:So yes, find it in any independent one, there would have at least one curry option, and it's always chicken. So, yes, are you a fan of a tikka masala? I love a tikka masala, do you? Yeah, see, I'm more of a gel phrasey. Yeah, because tikka masala is when, oh, I don't fancy something spicy, I have something tasty tikka masala.
Speaker 1:See, that's why I see, I'm quite a spicy I like, I like spicy guy. Yeah, I like spicy so gel phrasey, although, do you know what? I've never had a vindaloo.
Speaker 2:I see I don't see the sake of having something so hot, so spicy that you can't taste it. What is the point? What, what? What is the point? So no, I would never try a vindaloo, because you know the vindaloo is. It's just eating pure fire why?
Speaker 1:would you do that?
Speaker 2:and then oh and your ass the next day. Sorry that probably should have been bleeped, that was fine your bum the next day.
Speaker 1:Spicy, spicy boy yeah, now I'm tikka masala. I'll eat a tikka masala, but I won't. You know. If someone made a tikka masala, I'll eat it, but it's not something that I will go out and and get okay okay so the next one.
Speaker 2:I'm excited for this or white bread or brown bread let's discuss in a sandwich okay, so I'm gonna go with white okay, because you've asked me white or brown yes if I was to actually choose, I would choose granary, which?
Speaker 1:I would say is white seeded seeds get in your teeth I like that do you, I you.
Speaker 2:I like seeded bread. I love granary bread, brown bread to me. All I can picture is brown bread in like you know, like Hovis or Kingsmill, and it's that horrible, like pappy dry. Yeah, if you ask the same question about pitta bread, white hands down.
Speaker 1:Yeah, well, it's weird because it says white bread or brown bread, but I think that's quite misleading because, like you said, there's granary bread, there's also wholemeal bread, then you got brown bread oh, what's the difference between wholemeal and brown? I nothing there is. I think there is a difference there is. I think I might like wholemeal and brown, because I I think you're right, because with the, with the brown bread, I've just got that kind of hovis, floppy kind of like pappy dry, yeah, whereas white bread I don't think is as dry as brown bread but what we do, because when we make.
Speaker 2:Because you make bread, we make bread.
Speaker 1:We go half and half. We with wholemeal flour and white flour.
Speaker 2:I don't mind. 50, 50, 50, 50 is good. But if I was to choose, if I was in a situation where they're like hannah, would you like a white bread sandwich or a brown bread ham sandwich? I'd have a white one are you in ham sandwich?
Speaker 1:that's interesting.
Speaker 2:Yeah, ham is just my go-to, yeah yeah, if someone asked me if they're making me a sandwich, egg, ham, whatever white bread yeah, egg. Oh, I love egg sandwiches you don't like egg sandwiches. No, no, no, no, why not?
Speaker 1:no, oh, oh. What we fresh? What we're talking? What we talk? What type of egg are we talking?
Speaker 2:what do you mean? What?
Speaker 1:I mean they're like are you talking like egg sandwich with mayonnaise?
Speaker 2:well, that is the mixture, but not like like a boiled egg yeah, that's been chopped, chopped, chopped, yeah, and then a little bit of mayo, yeah, and then in the sandwich yeah, yeah, is that the sort of egg sandwich you're saying now?
Speaker 1:a fried egg sandwich, yes, with the yolk, and then, oh, I see where you go.
Speaker 2:I like that too.
Speaker 1:I have that most like mayo and boiled egg sandwich.
Speaker 2:No, no, no no interesting. I don't really see much of a difference in taste other than warmth absolutely, absolutely not.
Speaker 1:Okay, absolutely well, something learned something new about you today. No, no, no Interesting.
Speaker 2:I don't really see much of a difference in taste other than warmth. Absolutely not Okay, absolutely not. Learned something new about you today, so what?
Speaker 1:about actually talking about. What about sauces in a sandwich?
Speaker 2:Sauces.
Speaker 1:Sauces in a sandwich. No, so mayo tartar.
Speaker 2:Nothing. Nothing, no sauce should be in a sandwich Just butter, just butter. And the sauce should be in the sandwich just butter and the most minimal butter possible as well for me personally? Yeah, well, yeah, obviously well, no, I have dairy-free butter, I just don't like it. Yeah, as much as well. Actually, it depends on the sandwich. If it's an egg sandwich, no butter at all is fine.
Speaker 2:It's required even when I have like like what you said a fried egg sandwich yeah I would maybe just butter the roll like scrape on scrape off on each side, but that's enough. Okay, uh, but if I was having a ham sandwich, I'd want more butter. Is roll like scrape on scrape off on each side, but that's enough, okay, but if I was having a ham sandwich I'd want more butter. Is that weird? No, that's not weird.
Speaker 1:It depends on the filling, yeah.
Speaker 2:Okay, crisp sandwich. I don't want a lot of butter either, because I want the crunch of the crisp. Mm-hmm, there we go.
Speaker 1:There we go.
Speaker 2:Yeah, so shall we, because we are on number 13, I think yeah, this is going to be a two parter, so let's do the ploughman's lunch yeah, and then we'll end on oh, yes, so on the bread.
Speaker 1:Yeah, is it an essential food or is it overrated? What is a ploughman's lunch cheese, pickles and bread yeah, I mean, you can get ploughman's in pubs so you get like yeah, bread, a bit of ploughman's branson pickle. Yeah, not for me, yeah cheese, a little bit of ham. It's kind of like odds and sods.
Speaker 2:Overrated.
Speaker 1:You think it's overrated? I wouldn't eat it Now. I think it depends on the quality of the ploughman's lunch.
Speaker 2:Yeah, if it had good bread and didn't have cheese or pickles in it.
Speaker 1:Yeah, so if you had like ham on the bone.
Speaker 2:On the bone. Yeah, you get like ham. What call that?
Speaker 1:ham on the bone it's a real good quality ham, not like the cheapy ham. Why would you have a bone in a sandwich? No, you don't have it in there. Oh, you mean it's cut. Oh, sorry, sorry, sorry, I'm done, I'm done.
Speaker 2:Yeah, I was like, why would you have a bone in a sandwich?
Speaker 1:they don't come with a femur do pigs even have femurs?
Speaker 2:do pigs have femurs? Of course they do. Let's call the episode do pigs have femurs? Okay and everyone would be like why are they talking about this on a whole episode on do pigs have femurs?
Speaker 1:so I think, yeah, it depends on the quality of the plowmans. Okay, the actual cause, because because again you, you can get like the cheap plasticky ham and then you get what you mean.
Speaker 2:Yes, you get like a process. You're talking about gammon, aren't you? Yeah, exactly, let's be honest, you're talking about gammon, so you know real good quality.
Speaker 1:I think it's got its place. I think it's got its place I feel like this.
Speaker 2:Uh, this episode is highlighting how fussy I am ever nita because I just wouldn't eat a plowman's no I would go overrated, overrated, it's a real kind of it's a.
Speaker 1:It's a real kind of pub dish to me like yeah like a tikka masala like a like a sunday, like. It's like like a Sunday lunchtime, kind of snacky kind of it's not Sunday lunchtime, that's a roast dinner.
Speaker 2:No, Sunday Sunday lunch is a roast dinner dude.
Speaker 1:No, a roast is like later on in the afternoon it is absolutely not.
Speaker 2:Most people have their roast dinner. We're weirdos because when we were, when I was young, roast dinners were always normal time on a Sunday. Because you worked, yeah, mostly shifts.
Speaker 1:Yeah, I've always had Sunday dinner, so like, yeah, yeah, but most people have their Sunday lunches at like one or two oh okay, we're just weirdos, because we had work constraints, but yeah I, I uh Plowman's lunch yeah overrated overrated. Yeah, I will say it's depending on the quality of the food. I don't think it's overrated, but I don't think it's essential. But I think it's got on the quality of the food. I don't think it's overrated, but I don't think it's essential, but I think it's got its place okay, okay.
Speaker 2:Plymouth has its place well, if you enjoyed this episode of bonus dad, bonus daughter, of us arguing over food and realising how fussy I am, if you didn't already know, join us next time for part two. Forgot where I was going with that Sellers. Yeah, join us next time for part two of lunching.
Speaker 1:Food Fighters.
Speaker 2:Food Fighters. I forgot the name of the episode. Food Fighters. Let us know, do pigs have femurs? Cue the outro. Thanks for joining us on Bonus Dad, bonus Daughter. Don't forget to follow us on all our socials and share the podcast with someone who'd love it. We are available on all streaming platforms. See you next time. Bye-bye, outro Music.