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
Featuring candid conversations, personal stories, and many laughs
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 Two
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Food isn't just sustenance—it's the catalyst for some of our most passionate debates. In this spirited father-daughter showdown, we take on British cuisine's most divisive questions with humor, nostalgia, and occasional horror.
The humble hangover cure kicks off our culinary clash, where we challenge the dominance of the Full English breakfast and share surprisingly effective alternatives (hint: hydration is key). We tackle chocolate loyalties as Cadbury's faces off against Galaxy, with passionate defenses and specific exceptions that reveal our complex relationship with Britain's sweet obsession.
Regional divides emerge when discussing the controversial practice of gravy on chips—a north-south battleground that exposes deep cultural differences in just a few miles of British territory. Our Sunday roast analysis weighs the perfection of home cooking against the convenience of pub dining, uncovering the mystery of why some people spend an entire day preparing what others accomplish in two hours.
Traditional ingredients don't escape scrutiny either. Black pudding creates a fascinating psychological struggle—delicious in taste but mentally challenging when you remember what it contains. Meanwhile, mushy peas face outright rejection as we question why anyone would deliberately transform perfectly good vegetables into questionable mush.
The debate culminates in our definitive ranking of Coca-Cola vessels, from the elite status of glass bottles to the disappointing reality of meal deal plastic. This isn't just talk about food—it's a revealing look at how culinary preferences shape our identities, relationships, and even regional allegiances.
Love our food fights? Follow us on social media to continue the debate, and let us know where you stand on these critical culinary questions. Are you Team Gravy or Team Curry Sauce? Your food identity awaits!
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.
Speaker 1: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. Hello and welcome to another episode of bonus dad, bonus daughter, part two part two, although we said we didn't really want to do a part two, but we kind of ended up doing one. Food fight, food fighters sorry, that's really bad. Oh, do you know we have to put one of that on the smart pads.
Speaker 2:Fulfiders.
Speaker 1:Fulfiders.
Speaker 2:But him saying it will we get a copyright issue if we do that? Nah?
Speaker 1:Fulfiders Nah, that'd be fine, or us?
Speaker 2:doing Chris Walken's impression? Yeah, no, what do?
Speaker 1:you mean Copyright for doing Chris Walken's impression?
Speaker 2:Nah, of course we won't Okay.
Speaker 1:Have to be careful with these things. So we ended up last episode, which we recorded 10 minutes ago.
Speaker 2:With the Ploughman's Lunch.
Speaker 1:With the Ploughman's Lunch. Is it essential or is it overrated? So we're going to move on now to the next question. Is a full English breakfast really the best hangover cure, or is there a better option? Have you ever used a full english to cure your hangover?
Speaker 2:I I want to preface this is that I don't suffer from hangovers that often okay because I'm not a massive drinker yeah um, and when I do drink, I'm one of these very lucky people that can kind of just bounce back quite easy I tend not, I'm not really a hangover person myself.
Speaker 1:I tend to still be drunk the next day.
Speaker 2:I don't tend to eat when I feel sick. So, I think in that case, no, it's not the best hangover cure.
Speaker 1:I'm not really one for eating things to cure my hangover, because I often feel, if I do get a hangover, which isn't very often I'm going to chunder it back up.
Speaker 1:So I'm not really a hangover person. Is very often I'm gonna chunder it back up, yeah, yeah, so I'm not really. Yeah, I'm not really a hangover person, not really I, as I said, yeah, I tend to. If I, if I do drink too much, I tend to still be drunk the next day for the first couple of hours. Uh, yeah, I think it's probably because as well, because when you actually think about the amount of time that you sleep because quite often if I do go out it's you know I'm out till or drinking until two, three o'clock in the morning and yeah, I.
Speaker 2:I tend to eat before the hangover, so I eat before I go to bed, which I know you're not supposed to eat on a full stomach, but like we said about the kebabs, like you have a greasy kebab after like the night out, have you ever seen that?
Speaker 1:soaks up. So there is this girl I think she's american and uh, she's got like a tiktok video and it goes like oh so after the bar, if you're not showering, what are you doing? You're not showering. Showering after the bar, what are you doing? Who showers after going out exactly, and then there's like loads of then they'll pick on us brits. We must be feral, because then there's like little there's like images of people sitting on the floor eating pizzas all sorts.
Speaker 1:Yeah, like I after maybe a really sweaty gig that I haven't drank at yeah I might shower, depending on the time of year no, I don't shower and get home after a gig. I'd rather wash my bed clothes the next day I mean yeah, that's what.
Speaker 2:Because doesn't shower wake you up. Well, that would be my assumption. Honestly, if I was covered in my own sick or something like that, yeah, fair enough, I'd shower, that's an easy one.
Speaker 1:Yeah.
Speaker 2:But no, I don't think I've ever showered. No, especially at a festival. Who showers at a festival? Who showers?
Speaker 1:at a festival. No one showers at a festival.
Speaker 2:No, it's a wet wipe job and jobs are good, isn't it?
Speaker 1:And crack on, but no, I'm not really one for eating first thing in the morning. Oh yeah, sorry, that was the original question.
Speaker 2:Yeah, I don't think it is the best hangover cure.
Speaker 1:No.
Speaker 2:I think drinking lots of water.
Speaker 1:Drinking lots of water, lots of water.
Speaker 2:Very good, yeah, very good I always drink lots of water before bed and then we in the night, which is fine, because if you are then sick in the morning, at least you've got something to sick up. There's nothing worse than dry reaching, in my opinion no, I agree with that.
Speaker 1:Sorry if anyone's got a sick listen to this podcast. Yeah, um yeah, I yeah. No, I don't think it's. I don't think it's. It's, yeah, the best hangover cure. I think the best hangover cure is a.
Speaker 2:Barocca a Barocca, you, but on a really good day.
Speaker 1:Yeah, a Barocca, that sorts you out, barocca, okay so that's what I think is the best hangover cure. Barocca and maybe an Alka-Seltzer.
Speaker 2:What's an Alka-Seltzer?
Speaker 1:That's like aspirin that you put in water.
Speaker 2:Oh, the ones that go in the tears.
Speaker 1:Yeah, dissolvable. Yeah, yeah, you ever had an Alka-Seltzer. Can't say I have Good for you, tommies. Okay, noted, yeah. So moving on from that one, the Great British Chocolate Debate Yep, british chocolate debate, yep, cadbury's Dairy Milk or Galaxy Cadbury's Cadbury's Dairy Milk yeah, no content. You're not a Galaxy person.
Speaker 2:No, not at all.
Speaker 1:No, no contest. I you know it's quite funny because I really like dark chocolate.
Speaker 2:I know.
Speaker 1:Dark chocolate is my go-to chocolate, but I love a Ripple. You do like a Ripple. I like a ripple. Now, ripples are a funny thing because ripples weren't always galaxy, oh, ripples. I remember ripples when I was younger. It was, I think they well, they might have been galaxy, but they were a different type of chocolate. Because what I like about a ripple, it's like a flake but it's encased.
Speaker 2:Like a twirl.
Speaker 1:Like a twirl. Oh, I love a twirl.
Speaker 2:That, that's Cadbury.
Speaker 1:Yeah, okay, yeah, but I do like a Galaxy Ripple.
Speaker 2:Okay, fair enough.
Speaker 1:I do like a Ripple.
Speaker 2:The only Galaxy chocolate that I would say that I actually like because I think the rest I just tolerate. And I'm talking like the Mars brand, because Galaxy and Mars and they're all Milky Way, they're all the same, like that's what you get in the accelerations box isn't it?
Speaker 2:Yeah, the only is it nestle? I don't think it is. I think mars is the oh no mars. I think mars, yeah, yeah, yeah, but I think also mars might be owned by pepsi. I might be wrong, but I don't know if it's all part of the same group I might be I could be totally wrong there. The only galaxy chocolate that I would say that I actually like is minstrels. Oh my god, minstrels are the best. I've got them in there if you want one?
Speaker 1:oh my.
Speaker 2:I like a minstrel, oh my gosh, I love a minstrel, they're the best. But if I had that or the choice, if someone said that I had the choice to only eat Galaxy or only eat Cadbury's, I would pick.
Speaker 1:Cadbury's 100% of the time. If you gave me that choice, I would go with you. I would take Cadbury's dairy milk all the time.
Speaker 2:The versatility, yeah, but I do like it.
Speaker 1:I do like a ripple.
Speaker 2:Okay, I must admit I like a ripple. I'm still going.
Speaker 1:Cadbury, because it's quite smooth. It's quite smooth, although-.
Speaker 2:And Cadbury's dairy milk is not smooth. Is that what you mean?
Speaker 1:Yeah, but no Galaxy's, it's silkier.
Speaker 2:Oh no, I think that's the bit I don't like about it. I think that's what makes it.
Speaker 1:Which is why you can't have too much of it.
Speaker 2:It's just a nice little treat, yeah, it's a nice treat, whereas Cadbury's you could eat, yeah, and eat and eat.
Speaker 1:Your mum bought some Galaxy hot chocolate. Oh, that was too sickly. Yeah, we didn't like that. We didn't like that.
Speaker 2:That was way, way, way too sickly hot chocolate downstairs and I don't like it I asked mitchell to buy me cabris.
Speaker 1:I don't like this I don't like it so we're both. Yeah, okay, I will. I will say cabris, but galaxy has its place okay, that's fair enough. Yeah, galaxy has its place but I'm a cabri gal okay, the next one is a no-brainer for you should you ever put gravy on chips? Yes, no yes, 100 great chips and gravy is phenomenal, and especially if it's your own gravy, not granules, because I'm, I'm not keen on gravy.
Speaker 2:I like 100 percent gravy and chips oh see, I'd rather have neither, but I'd rather have curry sauce over gravy on chips see, curry sauce has its place again, just like the galaxy ripple. Just like the galaxy ripple, but no chips and gravy are all the way not for me we disagree here no no, your mum thinks I'm weird I think the gravy makes the chips really soggy, Like really soggy.
Speaker 1:Well, it doesn't really last on the plate long enough for me for it to go soggy.
Speaker 2:No, I suppose not, you're a very quick eater.
Speaker 1:Yeah.
Speaker 2:No, not for me. No, it's not a part of British chippy culture at all when I was at college.
Speaker 1:That was all I lived on Chips, cheese and gravy.
Speaker 2:Honestly, that's poutine, isn't it? Yeah, canadian Beautiful, is it?
Speaker 1:poutine, absolutely beautiful Chips and cheese is another.
Speaker 2:Cheese and gravy, though. Yeah, I know, oh no, weird isn't it? Oh no.
Speaker 1:Yeah, chips, cheese and gravy.
Speaker 2:No.
Speaker 1:No, when I was at Grantham College, that was all we had, okay, fair enough yep not for me so yeah, so we're disagreeing on that one, we are we are okay.
Speaker 2:The food fight is on food fighters food fighters.
Speaker 1:So the next question yep are Sunday roasts better in the pub or at home?
Speaker 2:oh, depends on the pub depends on the home, mitchell makes a good roast dinner. I have to say Mitchell's mum makes a good roast dinner, I have to say as well, but I have been to some exceptional roast dinner restaurants as well. Okay, and also the idea of not having to wash up because, like generally, mitchell will cook and I'll wash up. So I guess I think that might be swaying my decision a bit more.
Speaker 1:Okay.
Speaker 2:But but yeah, I think that ah see, now, that's a really hard question. That's tough one. See that's not clear cut for me.
Speaker 1:I'm home all the time.
Speaker 2:Are you?
Speaker 1:Yeah, All the time. I love it because I'm roast is nice, though see, because I wrote I make my roast a specific way yeah, which you liked. You're liking your taste you know the, the potatoes in duck or goose fat, yeah maybe because I don't cook. Maybe this is where my yeah, what I've started doing, though, because I'll steam broccoli, right, but I've started roasting parsnips, carrots and courgette oh yeah with, and then oh, it's got to have stuffing we do we do roast um stuffing?
Speaker 2:take it or leave it. For me stuffing, I think I'll have to be in the mood for stuffing sometimes. We don't generally make it at home yeah, when I have it out, I'm like, oh, that's a nice change, but not I wouldn't want it all the time. Yeah, stuffing, it's not like a staple for me I I love stuffing. I prefer like sausage stuffing as opposed to oh no, sage. And onion?
Speaker 1:Oh no, really.
Speaker 2:Yeah, yeah, yeah, yeah yeah.
Speaker 1:Although you do sometimes get them really nice stuffings, which is like the apple and rosemary ones. That's what I mean.
Speaker 2:I like stuffing'm, it's just because we just don't have it at home that much. But uh, pub or home, I'm gonna go pub I'm gonna go pub just for the lack of having to wash up right, okay, okay yeah, um, but does it taste better at home? Maybe it depends. Again, it depends on the pub, depends on the home see, yeah, now I'm gonna go, I'm gonna go home. There are some people that really can't cook a roast dinner.
Speaker 1:Oh, there are.
Speaker 2:I think we've just both thought of the same person, so I'm like so this is what gets me as well.
Speaker 1:And again, I'm going to be very careful what I say now. But when I cook a roast dinner, okay, okay, I will Say like yesterday Right, your mum was away, she went to Peterborough for the day, she did yeah. And she. She said she's going to be home at seven. I started cooking the roast dinner at five. Right, and everything was done. Now I know some people yeah, we'll start. We'll take all day Sunday cooking a roast dinner. What are you?
Speaker 2:doing? That's what I mean, and it always comes out either cold or dry. What are you doing all day? I don't know how you cook it the night before, yeah.
Speaker 1:I just don't get it. I mean, I can understand when you put the meat in the slow cooker.
Speaker 2:Yeah, that's different, but you normally put it in in the morning right, exactly. And then you do everything else later on. Maybe some people marinate it in the fridge overnight, like like chicken, for example. Maybe they put like lemon or herbs. I get that.
Speaker 1:I get as well but that's not cooking it exactly. But what are you doing in the kitchen all day?
Speaker 2:I don't know, I I don't get it, mitchell can whip up a whip up a whip, whip up a roast dinner in like maybe at absolute max two hours. Yeah, yeah if a couple of hours you don't excluding kind of the meat, maybe because he might slow cook that throughout the day. Yeah, but I would say an absolute including preparation time. Absolute maximum two hours yeah, no more.
Speaker 1:No, yeah, exactly, I'm the same. Let's say your mum. Your mum said she was going to be home at seven. I started cooking at five and it was done at ten past seven when she walked in the door yeah, I mean with mum.
Speaker 2:If she says 7, you know you need to do like at least half an hour.
Speaker 1:This is why we had this discussion yeah because even she rang me on the way and she said I said, oh, what time are you going to be home?
Speaker 2:she went 7 and I was like, okay, well, dinner will be at half 7 she'll want to get in, she'll want to drop her bits off, and then she'll have a wee, because she's been holding that in for the whole journey and then yeah, yeah, mum is I love my mum. Obviously I love my mum very, very much, but her time keeping skills are, uh, not to be desired to be to be fair, they've. She's not so bad lately oh no, no, she's got better.
Speaker 2:She definitely has got better it's weird because when it comes to work, she has it by to the second yeah, but I actually agree with that as well because I I'm a project manager at work and I have everything like pretty much borderline, like to the hour almost yeah yeah, um, but in my personal life, yeah, I, I forget appointments all the time, which is crazy, because I never forget them at work. It's like. It's just like a different mindset and maybe because mum and I are so time sensitive at work that when it comes to our personal life, we're just like oh, it's okay, it doesn't matter if it's a couple of minutes out, that's nice to be in, because then you're not in work mode all the time.
Speaker 1:Yeah.
Speaker 2:So pros and cons.
Speaker 1:But I mean, I'm very good at timing with things and how long things take you are annoyingly early for a lot of things.
Speaker 2:You are annoyingly early for a lot of things, which is sometimes like you're not quite ready. Yeah, I know, but sometimes I think but I know you're going to be early so it doesn't matter to me.
Speaker 1:Yeah, I know.
Speaker 2:But I can understand a lot of people would be like fuck early.
Speaker 1:Well, like you said to me like I said, I was going to leave my house at nine this morning to get here and I think I I nested you at nine and I was already at McDonald's. Yeah, yeah, yeah, yeah, exactly, you were just quicker than normal.
Speaker 2:Yeah, exactly I think you overestimate how much time things are going to take you, which is kind of a good way to be.
Speaker 1:Yeah.
Speaker 2:Because then you're never late.
Speaker 1:Exactly, I don't like being late. No, I know you don't. It's like when you walk into a room and everyone's already there myself settled and get myself like, yeah, check the exits and check the exits. He's on the run just in case you didn't know yeah um, what was the question on this one? This was sunday roast, wasn't it pub, or? Home so yeah, so mine's definitely home, definitely home I'm gonna go with pub and the only reason I'm going to pub is the washing up?
Speaker 1:okay, okay, I have the answer to the next question as well so do you actually need mushy peas with your fish and chips? Absolutely not.
Speaker 2:No, no, I don't understand, mushy peas I don't get why do they have to be mushed?
Speaker 1:and people put mint in them as well, don't they mint sauce? Sometimes people put in mushy peas.
Speaker 2:That's basically a mint ice cream at this point. Oh my god, yeah, a hot mint ice cream. No mushy peas. Well, that's basically a mint ice cream. At this point, oh my God, a hot mint ice cream.
Speaker 1:No, mushy peas are just wrong. Who why?
Speaker 2:Mushy peas are wrong. Peas are wrong. Actually I don't like peas.
Speaker 1:Well, I don't like fish. Well, I can't eat fish anyway.
Speaker 2:Oh, you can't eat fish anyway, so With your pie, and chips, peas I like petit pois, I don't like, as they start getting bigger okay I start going off them yeah, because they're not as sweet the sweet one, they're small right, I like a little petit pois.
Speaker 1:Petit pois, your mum does not like peas at all no, she does not like.
Speaker 2:She will eat most vegetables, if not all vegetables, but peas, yeah.
Speaker 1:So I do have a bag of petit pois in the freezer, so if I do like pie and mash, I will have peas.
Speaker 2:Or you need to ice your ankle. Actually, that comes in useful for that as well, doesn't it just? We have a bag of peas that I think we bought for Mitchell's dad once for a roast dinner, and now we just use them as our ice pack.
Speaker 1:Yeah.
Speaker 2:Because neither of us like peas that much.
Speaker 1:It does come give them that. Yeah 100. So next one so mushy peas? Absolutely not, they shouldn't even exist, in my opinion. Yeah 100 black pudding.
Speaker 2:Controversially. I like black pudding I love black pudding black pudding is nice. However, I do remember the last time I had black pudding. I couldn't quite get out of my head what it was and I couldn't eat you have to get over that yeah, I think yeah there's a point where you, where you kind of like, hmm, I know what this is yeah and I shouldn't be reacting this way to it, because I am an adult and I should be over this, but for some reason, it it, just it, just I.
Speaker 1:Yeah, sometimes I can't quite get my head around. Yeah see, I love black pudding.
Speaker 2:Yeah, absolutely love it, yeah, but you can understand people like me who I think. To be honest, it just tastes like sausage yeah, it tastes like just a really nice wholesome sausage yeah but yeah, not um yeah, well, again, it's like.
Speaker 1:It's like a lot of other foods, isn't it? Like liver and heart and kidneys, although I can't eat kidneys. You know why I can't eat kidneys why can you not eat kidneys? So I had. I had a, so I used to love steak and kidney pie yes right, but when I worked at tesco's but at the time it was william lowe's I was working in the butchery yeah and alan cut into a kidney and the kidney was still filled with urine and this stuff sprayed everywhere and it absolutely stank and since then nope done.
Speaker 1:Couldn't eat kidney after that because of the smell of the rotten kidney because it was off and it was just.
Speaker 2:No. I can understand that. No, I was done. I can understand that.
Speaker 1:But liver, I love liver and bacon, Liver bacon, onion and mash.
Speaker 2:Do you know what, though? I don't even kick up a fuss about pate, but black pudding sometimes just can't quite get my head around that one. Yeah, it's weird. I love pate, pate is great, but um, which is basically meat paste. It's the same thing it's like liver, and normally that duck liver or chicken liver isn't it?
Speaker 1:exactly like that. Yeah, it's fine, yeah, but yeah, black pudding is it really that good?
Speaker 2:yes, yes, it is. I do like it.
Speaker 1:I do like it, don't have it very often.
Speaker 2:No, it's one of them, ones that you get as if you go for a breakfast out.
Speaker 1:Yeah, you get black pudding, yeah, but you never make it at home, you never buy it.
Speaker 2:Same with bubble and squeak.
Speaker 1:You don't have that until it's out.
Speaker 2:I quite like Babylon's Creek.
Speaker 1:Yeah, oh no no. Okay, fair enough, so 20. The sandwich battle Bacon butty versus egg.
Speaker 2:Mayo, I'm egg mayo because I don't eat bacon.
Speaker 1:Yep, oh me bacon, Bacon, obviously.
Speaker 2:Yeah, we will always be split on this. I think that bacon is one of the most overrated things to put in a sandwich. I don't understand why you would want to put just pure fat greasy. The smell is okay, the smell's fine. But I'm just like I can't get over that. It's very salty. I'm not a bacon lover.
Speaker 1:Not even depending on how you cook the bacon or the thickness of the, because you've got different cuts of bacon. You've got the streaky bacon, you've got back bacon.
Speaker 2:American bacon. I do not understand at all like that streaky.
Speaker 1:I don't even know what that is. Yeah, I don't know what that is.
Speaker 2:So that definitely is off the yeah yeah, not even on the cards, that one. But bacon, even in the UK, like just the slab that you get. I'm just not about it.
Speaker 1:It's just salty and horrible. I like the thin, the thinner sliced bacon.
Speaker 2:Yeah.
Speaker 1:And you start to crisp it up, crispy and crunchy.
Speaker 2:So I think if someone was to force feed me bacon, the only way I'd have bacon is on a pigs in blanket.
Speaker 1:Yeah. So you know because you've got smoked bacon and unsmoked bacon as well.
Speaker 2:Yeah, yeah, got smoked bacon and unsmoked bacon as well. Yeah, whatever is the least salty one of the two, okay?
Speaker 1:generally. Yeah, again, it depends on, because quite often, when you're cured, aren't? Yeah, it's quite often. When you buy bacon as well, it's filled with water yeah and you fry it and there's like nothing left. Yeah, yeah, nothing left but I do like bacon. I like bacon when it starts to get crispy okay, so when I fry bacon, actually I don't put any oil in the pan.
Speaker 2:No, because it produces its own rubbish, doesn't it?
Speaker 1:It produces its own fat, so yeah, just cook it like that Okay.
Speaker 2:So yeah.
Speaker 1:I'm 100%. Oh, but with bacon as well. It's got to be brown sauce.
Speaker 2:Okay.
Speaker 1:Brown sauce, and by brown sauce I mean HP. Okay, fair enough, not Daddy's, not Tes enough, not daddy's, not tesco's own morrison's own.
Speaker 2:It's got to be hp. You snob, yes, 100 brand source has to be hp. Isn't that one of?
Speaker 1:the royal brands hp. It's houses of parliament.
Speaker 2:Let's see, yeah it's one of the royal um because, like lies, golden syrup, for example, is one of the yeah.
Speaker 1:Yeah, they've got the royal seal, or something yeah, royal seal of approval yeah, oh yeah. Do you actually like doing as well, getting a pork pie and putting a little bit of HP sauce on the pork pie and eating that as well?
Speaker 2:You are just mad for peppery things. Oh, I love it, oh no, oh, yes, please, yes please. That is one thing you didn't pass on to me.
Speaker 1:Do you know what else? I? Not with mayo. But make a boiled egg, make it hard, deshell it. Salt on the top.
Speaker 2:Oh salt.
Speaker 1:Salt. Okay, that's fair. Not HP sauce. I thought you were going to put that.
Speaker 2:No, no, no, you're so against egg mayo, but we'll happily eat a boiled egg with salt on it, random yeah. Okay, moving on, we've split on that one, the classic Victoria's sponge cake. What's your thoughts? No, you don't think it. You think it's overrated.
Speaker 1:Completely overrated. I don't. I'm not that keen on on Victoria's sponge.
Speaker 2:Oh, I think for me it's a nostalgia thing because great Nana used to make a really fantastic Victoria's sponge and I do not think that was overrated at all yeah. So I disagree. I think the victoria sponge is an absolutely classic cake, made correctly, moist, jammy, goodness, it's such a good cake.
Speaker 1:It was my wedding cake I must admit, your great-grandmother did bake wonderfully yes, she made rock cakes.
Speaker 2:They were amazing. My mother-in-law as well. She's an amazing kid. She made up my wedding cake, like I said. Like. So I had two layers of victoria sponge, vicky sponge, because I knew everyone would like it yeah, apparently.
Speaker 1:Well, no, I do like it, it's just I think it's overrated, it's oh, it's a classic.
Speaker 2:And then we had coffee and walnut on the top. I know I love coffee. Yeah, mitchell has coffee.
Speaker 1:Yeah, which is why?
Speaker 2:because he doesn't like cake. So yeah, what is your favorite cake? What's my favorite cake?
Speaker 1:chocolate devil's food. Oh yeah, betty crocker's devil, I've actually got it downstairs because I wanted to make.
Speaker 2:I've been craving it recently so I was like, oh, I'm gonna make myself a cake and just get through it do you remember we used to make them yeah, all the time, all the time. Yeah, I love them.
Speaker 1:Yeah, so good get the, the, the tub of the icing and put it all over there.
Speaker 2:Oh yeah, but victoria sponge is not overrated in my opinion, it's. It's one of the elite cakes that you know is a crowd pleaser. Everyone likes it, even if they don't think it's the best cake.
Speaker 1:That's it. I think that's what it is. I think it's because it's the go-to cake. It's because you know everyone's going to like it.
Speaker 2:No, one's really going to complain. If you had a Victoria Vicky Sponge over a Madeira, you'd pick Vicky Sponge sponge 100, exactly yeah, 100, yeah, exactly yeah.
Speaker 1:And tunis cakes are tunis cakes. It's more of a christmas thing. I don't think you can even get them anymore. I've never heard of that do you mean tunics?
Speaker 2:t-u-n-i-s oh, no, sorry, no, I don't know more of a more of a christmas thing. I thought you meant tunics. You know, like the caramel wafers oh, your mum likes them.
Speaker 1:Yeah, yeah, I love them. Yeah, yeah, yeah, I stay away, that's another great nana thing.
Speaker 2:She always used to have them did she, yeah, oh yeah, and ginger nut biscuits, which are just there, shout out to uh, great nana in the sky. Yeah, uh. Should you ever add toppings to a jacket potato? 100? Who is eating a jacket potato without any toppings? I don't even like jacket potato, but there's no way I would not have something on it.
Speaker 1:See, the thing is as well with the jacket potato is how to cook it, because I do just stick a jacket potato in the microwave for quickness and ease, but to me a jacket potato should be crispy on the outside. The jacket should be crispy.
Speaker 2:I know that Mitchell actually bakes it in the oven. That's what he does, and then he tops it with chili or something like that.
Speaker 1:Oh, very nice yeah I think it's a good thing.
Speaker 2:I don't eat jack potato, can't possibly comment, but I would definitely add a topping to it there's no way, I'm eating just a bald jacket potato. Bald jacket potato, like a jacket-less potato, yeah.
Speaker 1:But I think, yes, jacket potatoes should definitely have toppings on them, Definitely butter, butter in first.
Speaker 2:Yeah, I'd agree with that as well. Definitely have to have something.
Speaker 1:Lots of pepper.
Speaker 2:Because you wouldn't eat a roast potato without anything on it, so why would you eat a jacket potato with nothing on it? Idiots, why is this a debate? Cheese A lot of people have cheese.
Speaker 1:Yeah, cheese and beans is another one.
Speaker 2:I know you don't like beans, but a lot of people do. I don't tuna as well. People have tuna now I can't eat tuna yeah, um I can? I can understand why people would like that as well. Yeah, yeah, it's like. It's like tuna and potato, which is no different to me to a fish cake, just without the cake yeah like without the breadcrumbs, isn't it essentially?
Speaker 1:yeah, yeah. What are the toppings that people put? Oh, I'll tell you what you can get as well, which I do like on a jacket potato sandwich fillings oh, like like coronation chicken not, I'm not a big fan coronation chicken, but I do like the chicken and bacon sandwich filling. I can imagine that would be quite nice yeah, so put that on a jacket potato again.
Speaker 2:It's given that kind of pasty pie vibe yeah, although quite often deconstructed when that on a jacket potato Again it's giving that kind of pasty pie vibe.
Speaker 1:Yeah, although quite often Deconstructed. When I put a jacket potato on a plate and it always looks lonely, you kind of think I feel sorry for it. So do you put a bit of salad on there as well?
Speaker 2:Just to zhuzh it up a little bit. Zhuzh it up.
Speaker 1:Zhuzh it up A little bit of salad and then put a little bit of salad dressing, balsamic dressing, balsamic vinegar with olive oil.
Speaker 2:Oh, beautiful, oh no.
Speaker 1:Beautiful, but yeah, 100%. Jacket. Potatoes Should never be eaten naked.
Speaker 2:This food fight, episode one and two, is really revealing my fussy eating.
Speaker 1:It really is.
Speaker 2:It really is. This is not good for the fussy eaters. It's calling me out. I don't know how I feel about it. The best pub grub.
Speaker 1:Yeah, we've already had steak and ale pie.
Speaker 2:But one of the other questions was versus scampi, scampi and chips. I know that mum would definitely pick scampi and chips. You think, yeah, I'm pretty certain she would. Neither of us eat scampi. No, we don't eat fish. No, so we would eat steak and ale pie, but I don't. Do you know what this episode has also revealed? What's? That that you not only gave me a needle phobia, you also gave me a fish phobia.
Speaker 1:Yeah, I know, see, I am actually.
Speaker 2:You are responsible for two of my things, yeah, so.
Speaker 1:I am actually allergic to fish. Yeah, so I can't eat fish. And you are not allergic to fish? I'm not, don't eat fish. I don't eat it Because I don't eat it.
Speaker 2:No, because I saw you react to it once. Now that scared the shit out of me. However, as an adult, I have tried cod and I genuinely don't like it, but a lot of people have told me that cod is not the best fish to try.
Speaker 1:Okay, I've never had it. Well, no, no, when you saw the skips incident, yeah, not typically a fishy thing either fish oil in it. Yeah, yeah, I reacted, yeah that scared me for life.
Speaker 2:Um, I used to, I know. As a child I used to eat crab sticks a lot, but I can't yeah, but I don't think crabs, fish, crab sticks are actually fish, are they? Well like crab?
Speaker 2:presumably, I'm not sure they are, you know oh, they're not, they like processed yeah, I think they're processed like I think I used to be a fan of fish fingers as well, which I assume is cod that, yeah, cod. Yeah be my assumption, but yeah, but yeah, um, I just can't get my head around it now. I just anything that tastes remotely fishy, I'm like, yeah, not a fan yeah, your mum had um, so she had.
Speaker 2:The other day she had like a salmon on a on a french stick and I went to give her a kiss and she just went fish why don't we change this question slightly from from scampi and chips and steak and ale pie pie to tikka masala, curry and steak and ale pie, because I would choose tikka masala okay, I would choose steak and ale pie, yeah, yeah of course you do 100%, 100%, there we go.
Speaker 1:That settled that one 24.
Speaker 2:Is there ever a reason to eat frozen veg? What? Yes, yeah, for ease of cooking.
Speaker 1:So, but if you had to choose between frozen veg and fresh veg, what would you choose?
Speaker 2:I would choose fresh veg, unless I was eating on my own, in which case I wouldn't bother for myself I'll just eat frozen veg. I would limit the quality to remove the waste yeah, yeah, that makes any sense because they don't really do like broccoli and cauliflower for one person no, they don't.
Speaker 1:I mean we. I even bought because of how it grows, yeah so when I cooked yesterday for your mum, when before she, before she got back, I went out and I got all fresh veg yeah and even between the two of us, we've still got a load of broccoli left over.
Speaker 2:Yeah, yeah, it's really difficult, I think, to shop for two people.
Speaker 1:Yeah.
Speaker 2:Yes, I guess you could freeze the fresh veg, but it doesn't freeze as well. I don't think you can. It doesn't freeze as well as frozen veg does.
Speaker 1:Yeah.
Speaker 2:So, yeah, we definitely have frozen veg and I would have that. If mitchell was having fish pie, I'd make myself like a little mini roast dinner with frozen sausages, frozen everything, basically, yeah, and then just pour gravy over the top.
Speaker 1:I think, though, there's some veg that shouldn't be frozen, for example leek okay I don't think because you, because when you put leek in it just it goes all too watery. That's fair enough. Cabbage is another one. It's just filled with water.
Speaker 2:Okay, I don't think I've ever eaten frozen cabbage spinach, spinach is another one I don't know where you get like frozen. You could get frozen spinach, yeah yeah, but I do like the how does it appear in a frozen in like?
Speaker 1:little blocks oh, it's like it's already cooked, so you know when. You know when it gets smaller and shrivelly, yeah.
Speaker 2:And then they call they almost put it in blocks and freeze it, so it's like pre-.
Speaker 1:It's like pre-cooked.
Speaker 2:I'm going to ask a really stupid question now. Are all vegetables cooked before they're frozen?
Speaker 1:I don't know. I don't know because I was then thinking exactly the same thing.
Speaker 2:I don't know. Is that why they taste a little bit different? It could. Maybe that was common sense knowledge, and I didn't know. What frozen veg we do get, though, is I often get the little peas and the cubed carrots to put in archie's food, so I also eat that as a human. Um, so I eat, uh, broccoli. It's not. I think it's a broccoli, cauliflower, carrot pea mix that's it, yeah, yeah, yeah yeah, oh yeah.
Speaker 2:I eat that as a human do you uh, and I have that with my little like, I'll have it with, like, frozen sausages, and then that's one of my frozen meals, oh okay, yeah, yeah, now we have that for Archie. So is there ever a reason to eat frozen veg?
Speaker 1:Yes, there is. There is a time and place for it, it has its place. So we've only got two left, let's go. Oh yeah, I remember the last one now what I added. Yeah, so so curry house or homemade curry, so similar to the roast dinner, a local curry or making the curry yourself okay, I'm gonna answer this, if it was mum's curry okay and in which case I would go curry house.
Speaker 2:No kidding, I'm kidding, I'd go homemade curry because I love my mum's curry so much, because she normally does like butter chicken. But if I wanted a specific curry, like patia or something like, I really enjoy patia, I really enjoy Ceylon Things that you don't normally cook at home. I'd obviously go to a restaurant, okay, but for the purpose of this I would say homemade.
Speaker 1:I would say homemade as well, because we have got so many spices, because we went to the actual spice shop. It's cheaper to go to the spice shop and buy in bulk than it was, so we just make curries all the time.
Speaker 2:Yeah, nice.
Speaker 1:And, yeah, I agree. So the jalfreisies I make. Oh yeah, in fact, do you know what? There's this really nice. It's a mushroom curry made with yellow mustard seeds and also coconut milk. Yeah, I make that, but I put chicken in it as well as the mushroom and it is beautiful. We often make that Nice that's got spinach in it, so I get the fresh spinach and then put it on top.
Speaker 2:Ah, the cubed spinach.
Speaker 1:The cubed spinach yeah, but you can't eat it because of the milk?
Speaker 2:yeah, presumably. Yeah, because of the milk. I don't mind coconut milk based curries like korma butter chicken, anything like that.
Speaker 1:That's kind of like you might like this then I might do this one for you, but actually take the, because I know you don't like mushrooms yeah, not mushrooms, so I could take the and just have it as a chicken, as a chicken curry. It was mushroom with chickpea curry oh, okay, but I take the chickpea out and I put chicken in instead, do you?
Speaker 2:like chickpeas. No, no, mitchell doesn't like chickpeas either, but you both like hummus don't you?
Speaker 1:no, I don't like hummus. Oh, you don't like hummus. Oh, mitchell likes hummus.
Speaker 2:That's weird, isn't it?
Speaker 1:no, what I do like with chickpeas is dry them and put air fryer right.
Speaker 2:Sorry what like as a snack as a snack and cover them in paprika oh right, okay, I was gonna say like a raw chickpea, just yeah, no, oh, no, no, no in paprika and they're quite crunchy and crispy and they're nice as a snack well, there you go, recipe for all of you. Indeed, there we are last one.
Speaker 2:So the and I like you've put this yeah I like that you put this so this is the first thing I thought of, and then, when I looked through, there was no mention of this ever, and I was like oh well, I've got a 26th one, aren't I?
Speaker 1:this is it. This is a good question last one this is a good question, because I don't know where you're gonna go with this. Okay, so it is. What type of coke vessel is the best? And by coke we mean the black liquid?
Speaker 2:yes, we're not talking about smoking sniffing yeah, injecting, yeah, so this is coca-cola oh, that's gonna be more. Oh, I can't say that on youtube. What's? That well I don't think you can make references of that nature on youtube what to well, I can't say it now, can I?
Speaker 1:flagged. Yeah, uh, so moving swiftly on, moving on. Uh, we've got the mcdonald's coke, the glass bottle coke, the plastic bottle coke, two liter yeah, two, or I think it's 180 now, but yeah the plastic bottle meal deal which is the 250 250, no 330 isn't it no? 330 is the can, ah okay, and the theme park coke oh, and 330 can, because I can and 330 can. Okay, so which is?
Speaker 2:should we rank them? Okay, go on then okay, uh, glass bottle first, 100.
Speaker 1:Yes, glass bottle is top of the list, yeah then it's m's McDonald's Coke. Yeah, okay, yeah, I'll go with that, yeah.
Speaker 2:Theme Park Coke 3.
Speaker 1:Yeah, it's very similar to McDonald's Coke. I'll go with that.
Speaker 2:Then Can.
Speaker 1:Yes.
Speaker 2:Then 2 Litre.
Speaker 1:Yeah.
Speaker 2:Then Meal Deal.
Speaker 1:Yeah, I don't know what it is about the Meal Deal Coke. It just tastes do taste weird.
Speaker 2:What is the worst like time of coke you've ever drank, though? What do you mean time like sorry, um where? Where did you get your worst ever? Coca-cola oh, because mine is quite easy to pinpoint I don't know actually I think controversially, where the spoons do not do a good coca-cola okay like draft, you know like yeah, yeah, yeah, yeah um, I think there's too much, uh, too much carbonated water, presumably so it's too watered down?
Speaker 1:yes, too watered down.
Speaker 2:Sorry, that's what I'm trying to say yeah, yeah, it's too watery, so you agree with my ranking I agree with your rankings.
Speaker 1:Yeah, yeah, I thought that was going to be something like no, but I think glass bottle is elite, god tear coke it's right up there. It is right up there because you don't.
Speaker 2:you don't really get it much in the UK, but when you go to Europe it's always glass bottle yeah.
Speaker 1:I don't know if it's a pub thing as well. When you go to a pub and you see someone pulls out a glass bottle Coke, you're like get in.
Speaker 2:Yes, but most pubs, particularly Wetherspoon and stuff like that, it's a draught, it's a dra draft.
Speaker 1:So you get like it's, it's. Am I saying the right word?
Speaker 2:because that things makes me think of beer, but it's like the actual gun. That, yes, um. What a lot of pubs in the uk have stopped doing is full fat coke so I'm trying my best to get into coke zero, but I'm not enjoying it so I've had a coke zero in a bottle like two liter bottle which we've both just said that is probably one of the least favorite of the lot. Um, it's that we ranked it second from the bottom, actually yeah so maybe I need to try the cans next.
Speaker 2:But yeah, I'm trying to get into the habit of having coke zero, but I just don't like it. No, I'm a full fat coke gal and I'm so sorry. I know you drink I you're a zero or a pepsi?
Speaker 1:I'm a peps. Yeah, I like a Pepsi Max I think Pepsi Max tastes like acid. Mm-hmm.
Speaker 2:I just think it tastes horrible. Okay, it's definitely got its own unique taste.
Speaker 1:Mm-hmm.
Speaker 2:So that was the end of Food Fight, episode part two, because we overran.
Speaker 1:We did overrun quite considerably.
Speaker 2:Yes, yes, so if you enjoyed this episode but didn't catch the first episode and thought what the heck are we talking about, you should probably watch that one first. But now saying that at the end of this episode, pretty moot point.
Speaker 1:You do this often.
Speaker 2:I do this often. I do Catch us on our socials. We are on all of the socials, not very well, but we are.
Speaker 1:We've got an outro now.
Speaker 2:You know that, don't you? I know I get into a groove and then I go with it, but please follow us on our socials, which I'm just about to say in our outro. Now. Enjoy the rest of your day and your life.
Speaker 1:Just the rest of your day would suffice. Hannah Cue the outro.
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