SPEAKER_00 0:00

If you're old enough to remember when phones had cords and the only thing that went viral was a cold, then you're in the right place. Welcome to the Big 6-0 with Kaylee Harris and Guy Rollison. Because who better to discuss life's second act than two people who still think mature is a type of cheese?

SPEAKER_04 0:35

Well, welcome to the Big 6-0. I'm Guy Rollison. And if you're pulling up a chair for the first time, grab a plate and get ready for a feast because your co-host of the Talk Fest Buffet today is, of course, the wonderful Queen of A la carte conversation, the wonderful Kaylee Harris. How are you?

SPEAKER_01 0:52

I prefer Queen of the Buffet, if you don't mind.

SPEAKER_04 0:55

Oh, I do like a good buffet.

SPEAKER_01 0:56

I love it. I was going to write a book once years ago about the best buffets in Sydney because my friends used to bag me mercilessly about my love of the buffet.

SPEAKER_04 1:05

I've never got around to it, but I had a friend whose father went to a buffet for the very first time, and I think he was in his late 50s, and it was over at Panthers. If anyone knows Panthers, it's a big club over in Western Sydney. And she had to explain to him what a buffet was all about. And she said, Oh look, you can it's all you can eat, you can take whatever you want. And he came back with a plate full of beetroot balls. That's it. That's it.

SPEAKER_01 1:35

What are beetroot balls? Are they like the like the beetroot in a can in a ball? That's right. Oh my goodness.

SPEAKER_04 1:41

He loved beetroot. But he also thought that it meant that you could only take one thing from the buffet.

SPEAKER_01 1:46

But as much as you wanted as well.

SPEAKER_04 1:49

So instead of taking your your pork or your roast, he just took a full plate of beetroot balls and people sort of looking sideways thinking, my gosh, mate.

SPEAKER_01 1:58

Yeah, well, yeah, yeah. And I remember taking mum to the Star City, it's a a uh casino here in Sydney, and the buffet there, when that first came out 20 years ago. And for someone of that generation, of our parents' generation, to get their head around a buffet of unlimited food, you pay your money and you can have whatever you want. She couldn't get a head around it, so she would go and get a whole plate of cakes and slices, and then she'd fold them up into serviette and shove them in a handbag. And I was like, Mum, you can't do you're not supposed to do that. It's you have as much as you want, but you're not supposed to take it home. That's not right. And she's like, Shut up, Kaylee, shh, don't tell anyone.

SPEAKER_04 2:37

Well, Buffalo's have got a lot to answer for. We taught our kids how to act in a restaurant by going to Sisla when it was all the go back there in the what was that? Was that the 90s, early 2000s?

SPEAKER_03 2:50

Yeah. Yeah.

SPEAKER_04 2:51

And of course, you know, they they learned how you behave, but invariably it was the bacon bits, a little bit of pasta, and then how much soft serve can you put?

SPEAKER_01 2:59

Oh, the soft serve. That was probably the first time that we were able to do our own soft serve. Oh yeah. Wasn't it? Oh yeah. Yeah.

SPEAKER_04 3:05

Nice segue though into what we're talking about today. And that's some of the sort of foods that we grew up with. Um some of the things that got put on our plates when we were way too young to probably understand what it was. And as my mum would probably do, she maintained that if you crumbed anything, people would eat it. Absolutely. Yeah. Was there anything you grew up with that was a a staple in your house? Or or maybe even the first foods that you remember?

SPEAKER_01 3:35

Well, I think it was because we your mum and dad didn't have much money, so it was the cheapest cuts of meat that you could get. So it was things like chicken wings and chicken legs and 30 ways with mints. So um yeah, it'd be different things, but yeah, just those cheaper cuts, because that's all we could afford, or meat that needed to be slow cooked because it was too tough, but it was cheaper at the butcher. So I remember I remember that. But I also remember growing up um the the my parents eating offal and stuff.

SPEAKER_05 4:06

Yes.

SPEAKER_01 4:07

And mum making ox tongue soup, and she would buy a tongue. Oh, it's so gross. I'm on a moment thinking about it. She'd buy a tongue. You have any idea how big an ox tongue is, it is huge. Because they give you all the bit that it attaches to. It's not just the tongue. Oh really? It's the oh my god, yeah. And she'd put it into a saucepan and she'd boil the crap out of it all day. And it wouldn't, anyhow, a bigger saucepan, it wouldn't fit. So half the tongue would be hanging out the top. And then halfway through she'd have to turn it around so that bit got cooked. But you come home from school with a friend and there's a tongue boiling on the stove. And it'd be like, oh, this is so embarrassing.

SPEAKER_04 4:48

Oh my gosh. Does that mean the friend didn't talk while they're in your house? Because they're thinking, look what happened to the last person that came to Kaylee's house?

SPEAKER_01 4:54

I think they just ran out in terror after that. Oh my gosh.

SPEAKER_04 4:57

I remember I remember my mum gave us lamb's tongues one night for dinner. And she she crumbed it, of course.

SPEAKER_03 5:04

Of course, yeah.

SPEAKER_04 5:05

But told us, don't ask what it is, just try it first, and you'll like it. And I'm thinking, when you get that, the don't ask what it is. You know you're supposed to know what it is, but it's not going to be a good thing.

SPEAKER_01 5:17

Or if you do know what it is, you won't eat it.

SPEAKER_04 5:19

That's it.

SPEAKER_01 5:20

Like tripe. You know, I ate tripe for years before I mum, I said to vi finally said to mum when I was about eight, what is this? Because I loved it.

SPEAKER_04 5:27

Did you have it in white sauce?

SPEAKER_01 5:29

Absolutely. White onion sauce, and it was so good. And then when she told me what it was, I've never touched it since.

SPEAKER_04 5:36

Yeah, that's the thing. I don't think I ever had tripe. Dad liked tripe.

SPEAKER_01 5:39

Yeah.

SPEAKER_04 5:39

Um, and I don't know whether that and offer was a big thing though, wasn't it? It whether it was ox tongues, lamb tongue, tripe, lamb's brains. Dad was into lamb's brains as well.

SPEAKER_01 5:50

And they used to come in a tin. Do you remember you could get um lamb's brain in a tin, like those little hinds or something would and and dad would heat it up and then put it on toast.

SPEAKER_03 6:02

Really?

SPEAKER_01 6:03

Yep. I remember that, and I've oh it was awful.

SPEAKER_03 6:06

Lamb's brains in a tin.

SPEAKER_01 6:08

Yep. And things like liver and kidney and stuff. Ugh. Can't do it.

SPEAKER_04 6:13

No, he that was a big sort of um what do you call it? Uh not so much the meat and three veg, although that was the staple in the house, if you'll if you're right.

SPEAKER_01 6:22

Why did it have to be three though? What was the was there some sort of thinking behind three veg as opposed to two or four?

SPEAKER_04 6:30

I think it was if you had something that was green, something that was white, and something that was yellow.

SPEAKER_01 6:34

I I know, but what's with that? Is that an English tradition? Is that where that came from?

SPEAKER_04 6:40

It probably was. I never questioned it.

SPEAKER_01 6:43

Because you'd have your potato.

SPEAKER_04 6:44

Yeah, you'd have your potato, and then you'd have like your carrots and your peas.

SPEAKER_01 6:49

Yep, or you'd have pumpkin.

SPEAKER_04 6:51

Yep, yep, yep.

SPEAKER_01 6:52

And maybe some beans or something like that. Because this b this is before brocolite was a thing.

SPEAKER_04 6:57

Oh, before Nouveau cuisine sort of, you know, hybrid vegetables. Yeah. Yeah. So I I had um I had a disdain for peas, and you'd sort of try and hide them under something.

SPEAKER_01 7:09

Oh, I loved peas. Oh, did you? Didn't you? Did you flick them across the table at your parents and stuff? Are you kidding me? Oh okay. Okay. My sister and I would yeah, get in all sorts of trouble for that.

SPEAKER_04 7:20

But that whole growing up thing, uh, I used to you used to get it from your grandparents who used to talk, oh, we used to have bread and dripping.

SPEAKER_01 7:29

What is what is bread and dripping? Well is it is it like butter and bread and butter or or is it like a some sort of fatty Yeah, that's all it was.

SPEAKER_04 7:38

It was dripping was if you if you were cooking whatever the oil was left in the and it I think we all had those little tins that used to sometimes go in the fridge and used to be dripping and whatever and you'd cook your chips in it or whatever later on. But they yeah, they used to just heat it up and they'd have white bread and you'd put like smear dripping over at the top of it, and and away you went. Yeah. Oh I know, health, health conscious, and yet and yet they probably lived until their eighties and nineties, and it didn't do too much in the way of oh, I need to check the food chart to see whether there's good food.

SPEAKER_01 8:09

The food triangle. Yeah. How much of this should I be eating every day?

SPEAKER_04 8:13

The first the first food that I remember having that was like a a a thing was also bubble and squeak.

SPEAKER_01 8:21

Now, bubble and squeak, we didn't have this growing up, and I and I I've always been curious as to what it was. What what is bubble and squeak?

SPEAKER_04 8:29

It's whatever was left over from the night before, essentially.

SPEAKER_01 8:32

So you just chop it up, yeah, throw an egg in to make it all stick together and then chuck it back in the pan. Is that how it works?

SPEAKER_04 8:37

So if you had your your three veg and and there was like, you know, potato and some whatever and whatever, yeah, just put it in the fridge, pull it out the next day, mix it up with a sort of an egg and put it on toast or something the next next day, and you think, yeah, bubble and scrape, it's at, you know. Sort of age just to perfection.

SPEAKER_01 8:56

What about um what about the Sunday roast? That was that did you have that at your place? We we often had a Sunday roast and it was for lunch or dinner, and uh so good. This before I think, and we used to have lamb before it cost a fortune when lamb was not an expensive meat back in the 60s.

SPEAKER_04 9:14

Yeah, we used to have it at the great aunts. We'd go around to the great aunts and they would do the the Sunday roast. And whether it was lamb or silverside, I don't know if you read silverside.

SPEAKER_01 9:25

Yeah, grew up on silver side, love it. Yeah, make sure. Corn beef, yep, love it.

SPEAKER_04 9:28

But you you and you have to boil that, don't you?

SPEAKER_01 9:31

Silver side to Yeah, we yeah, my mum boiled it. I I stick it, I still cook it today and the kids love it. But it's um I put it in the slow cooker and just let it do its thing for you know eight hours and it's fantastic with a white sauce.

SPEAKER_04 9:44

But it's an old thing, isn't it?

SPEAKER_01 9:46

It's a very old recipe.

SPEAKER_04 9:47

Yeah, yeah. I tried making it in the microwave once when I think we first got married, and I didn't realise that you actually boiled it. Boil it for so long. I know, I know. Um tripe an onion sauce, I know you mentioned that. Something that probably even people older than us, I had it because dad liked it, was rabbit.

SPEAKER_01 10:12

Oh, look, we never had rabbit. Um, but my grandfather used to bring it home to my grandmother and uh bring home rabbit and she'd have to do the whole thing to it. Um I don't know how the women from those days were just next level amazing. But um yeah, she'd have to skin it and do all of those things and uh and they'd have rabbit, yeah.

SPEAKER_04 10:33

So he he would catch it, would he?

SPEAKER_01 10:35

I think so. I I don't know where it came from, but he would catch it and she'd have to do the rest. And the same with the chickens in the backyard, you know, he'd bring one up, chop its head off, give it to my grandmother, and she'd have to produce dinner with it.

SPEAKER_04 10:48

Oh, I don't think I could do that.

SPEAKER_01 10:49

No, I mean how amazing were those were our our parents and grandparents having to do that. And you know what the whereas these days we can't even bear to think of an animal being injured or being shot for us to eat. You just you just can't I can't go there.

SPEAKER_04 11:07

No, I and to have look, we're going to go out and go to Mabel the Chook and Yeah, yeah. Sorry, this is your last day on the planet, Mabel, and it's on the plate that night. Yep. And probably on sandwiches or something the next day. And and and Mabel forever lives in our soul or our belly there for a couple of days at least. But I don't know that I could do it.

SPEAKER_01 11:27

Uh I I don't think I could do it.

SPEAKER_04 11:28

Could you imagine getting kids today though to say, oh, look, can you just go out the back and get the chuck and we'll have it for dinner.

SPEAKER_01 11:35

I I don't couldn't do it.

SPEAKER_04 11:37

But that's a city thing perhaps because you look at kids in the bush and they understand completely where their lamb, their beef, everything comes from and and what it all meant, and that's why they're bred in the world, not the kids, but the beef.

SPEAKER_01 11:47

Yeah.

SPEAKER_04 11:48

Um and and that's just a thing.

SPEAKER_01 11:50

Yeah.

SPEAKER_04 11:50

Yeah.

SPEAKER_01 11:51

Amazing, isn't it? And just and going back to the roast and the Sunday roast and everything, my my mum would have gravy with everything. Absolutely. If if it was a white gravy, white onion gravy, or a normal gravy, there was gravy on absolutely everything. Nice. Yeah. Yeah. Which which I loved. Yeah.

SPEAKER_04 12:10

Desserts, and we'll come back to some of the things like Rissoles and all in a minute. Bread and butter pudding is still a favourite of mine. And I had a look the other day, and I knew that it was made from stale bread, essentially. Yeah. Um, and but these days you go somewhere, and I'm sure it's called something other than bread and butter pudding, but you pay a mozza for like your rice puddings and your your bread and butter puddings, and that was a staple years and years and years and years ago. Um if you didn't have a dessert, that was like a poor man's dessert.

SPEAKER_01 12:44

But that was well, that was a dessert, a bubble and squeak dessert. Yeah. Wasn't it? You used leftover sultanas or whatever and stale bread, and you could make a but there's a there's a little patisserie near me here that has that sells bread and butter pudding. And it's fantastic. Yeah. So good, all those old style things.

SPEAKER_04 13:02

But it is a an old man, old man. My gosh. Would I even say that anything?

SPEAKER_01 13:06

A bit of reflection there, wasn't it?

SPEAKER_04 13:09

Um but that it that was just a poor man's dessert. Yeah. Um, both of those things, and they've outlived that because there are so many things that we had growing up that just had to go the distance. Yeah. And whether it was Rissoles and mints, um, you'd go to the butchery and you'd get your kilo of mints. And something that I'd learnt from my mother was that if you put I think it was like oatmeal in with the mince, it doubled the volume of it the volume of it. So and you you never really knew you'd get extra. You'd get extra, and no one really cares.

SPEAKER_01 13:45

Well, I think my mum did the same thing with breadcrumbs. She would put breadcrumbs in to make it go that little bit further.

SPEAKER_05 13:51

Yeah.

SPEAKER_01 13:52

And speaking of desserts and um old school desserts and inexpensive desserts, what about you can't go past your ice cream and Milo. Or my other go-to, ice cream and jelly.

SPEAKER_04 14:03

Oh, ice cream and jelly and a punch in the belly. What is is what my house? My auntie Rube would say that all the time, and like all the kids would have to laugh because if they didn't, well punch in the belly. There was either a chance of a punch in the belly rather than the ice cream and jelly. Wow. But Milo and ice cream, you were rich.

SPEAKER_01 14:21

That was yeah, tin of Milo, bit of sprinkle a bit on top, and so good. Yeah.

SPEAKER_04 14:27

Something that I used to get ridiculed for, but I found out it was actually a thing is you know the really thick, sweet and condensed milk. I used to put that on toast and bread and think it was just the ants pan.

SPEAKER_01 14:42

Sweet and condensed milk.

SPEAKER_04 14:43

Yeah, sweetened condensed milk out of a tin.

SPEAKER_01 14:46

And you would spread it on toast.

SPEAKER_04 14:47

On toast or or bread. I don't know how I came across it. I'm I'm guessing must have been something mum sort of told me about. Because it there's no way a five-year-old would have thought this is a great idea. And back then you needed a can opener to to open the tin because there was no ring pulls on the tins then. But I had a look online and that was a thing. That was a thing from almost the war years.

SPEAKER_01 15:10

I have heard of that. Oh, I've heard of people drinking sweet and condensed milk straight out of the can and yeah. Oh my gosh, straight out of the can. Yes. What about when when you've your folks entertained at home? You know, maybe mum or dad's boss came round for dinner and you'd get really fancy things like prawn cocktails. Remember when they came out in the 70s? And you'd have all the prawns in a cocktail glass with some lettuce and some seafood sauce, and that was that was considered very French.

SPEAKER_04 15:40

That was very ritzy. Yeah. Yeah, you must have had to impress some very high sort of gluten people.

SPEAKER_01 15:46

Yeah, well the boss, yeah. And I was all this can we can we have this every night?

SPEAKER_04 15:50

Did you have the little the little prawn forks when it went with it?

SPEAKER_01 15:53

Yeah, little little cocktail forks that went with it. Um and that and and but before, even before that, before you had the prawn cocktail, the the horses' doovers that would come out before that would be everything on a toothpick. So it'd be like a bit of salami and cheese on a toothpick, or a little bit of pineapple and an olive, or something, but everything had to come on a toothpick.

SPEAKER_04 16:15

Did you have the Devon with the mashed potato rubber up on the toothpick? Definitely, yeah. Because that was that was that was the context level. Yeah, that was classy place if you had that. With the pickle London onion in the top, usually. Yeah. So yeah, no. Did you have a fondue set?

SPEAKER_01 16:31

We did have a fondue set um in the 70s, yep. And that would only come out at special occasions as well. And it was the chocolate one, not the cheese one. Oh. So yeah, you could dip uh and just to be able to dip anything you like in chocolate and eat it was just so good. Ox tongue? Not definitely not.

SPEAKER_04 16:49

Oh, so you draw the line somewhere.

SPEAKER_01 16:51

Well, yeah, that's yes. Oh, okay. Ever have spam? I tried it once. We we didn't grow up with it, but I did try it after hearing about it for so much in, you know, in the 70s and 80s. I I tried a bit of spam.

SPEAKER_04 17:04

It's still out there. It is still out there. And and and I haven't had it for 30 years, maybe.

SPEAKER_01 17:11

I wasn't not sure what you did with it. Did you toast it? Did you put it in a pan, or could you eat it raw, or could you what did you all of the above. You could fix a carburetor with spam.

SPEAKER_04 17:21

Here you go. It would do anything. It you could crumb it, you could fry it, you could just chop it up like luncheon meat. You could do anything with spam.

SPEAKER_01 17:30

Yeah, and what was it? I think it was just like different let's not even go there. Let's just leave that. You know, no one needs to be.

SPEAKER_04 17:43

I don't know. But it must be edible, it must have passed sort of some sort of food sort of thing. Because if it's still in a tin, and you can spicy spam now, so I don't even know. Spicy spam. Spicy spam.

SPEAKER_01 17:54

Well, Dad used to eat, because um, you know, my dad was weird, but he used to have you could buy this uh I think it was Master Foods deviled ham spread.

SPEAKER_04 18:03

Ooh, I like that.

SPEAKER_01 18:04

And it would come in a little tin and it would be this red paste, and you could put it on, I think there's a there's a fish one as well. There's a anchorvette.

SPEAKER_05 18:14

Yeah.

SPEAKER_01 18:14

There's one of those as well that were all big in our house, and um and also in the same section of the supermarket, cheese whiz, which was creamy cheese spread for your toast. So overprocessed, so bad for you, but gee, it tasted good.

SPEAKER_04 18:29

Wow, I want to get some of that. Is that what that used to come out of a tin or a.

SPEAKER_01 18:33

No, no, it was in a jar. Yeah, right. Cheese whiz, and uh and you'd spread it on your toast.

SPEAKER_04 18:38

Nice. Did you used to wash it down with say tang, the the the or oval team? The powdered orange juice that you just put in water? How good was that?

SPEAKER_01 18:48

How bad was that for you?

SPEAKER_04 18:50

That had all the nutrients any kid could need.

SPEAKER_01 18:53

Tang.

SPEAKER_03 18:54

Oh my goodness.

SPEAKER_04 18:55

Nothing wrong with tang. Oh no, okay. So bad. Time to move on. There's something that I used to have as a kid, and mum used to call it blumange.

SPEAKER_01 19:05

Oh no, hang on. I think I know what you're talking about. So it's like a jelly, but a creamy jelly. Yes. Yes, I know what you mean. Yeah, blamange, yes.

SPEAKER_04 19:13

Is that was that the name?

SPEAKER_01 19:14

Very fancy. Very French.

SPEAKER_04 19:16

I think it's probably the name. I don't know whether it's I think that is the name of it. Is it? Yeah. I'm wondering what may have actually been in it. And she just called it blemange.

SPEAKER_01 19:24

Yeah, no, I think it was blemange, and because I remember my mum dished it up once or twice and it was pink. Why pink? I guess it looks better than green or brown.

SPEAKER_04 19:35

But we used to have a in a fancy, like very fancy, you know, glass sort of thing. And and that's the only time you could use those if you had blumange.

SPEAKER_01 19:44

But it was also one of those foods that was in that came in moulded dishes. You know, like remember moulded salmon? So like a creamy salmon, and you'd have a a moulded plate and you would put it in there, it would set in there like the blange. So moulded salmon was a thing. Oh. And it was I know, don't give me that face. I know, it was disgusting.

SPEAKER_03 20:05

Molded salmon.

SPEAKER_01 20:07

Yeah, so when I say moulded, because it just was in a moulded container. Oh, okay. So like the so in a in a bowl that in a container or a dish that look was shaped like a fish.

SPEAKER_04 20:17

Oh, okay. So in a fish mould.

SPEAKER_01 20:20

A fish mould so that's what I'm trying to say. Fish mould, and it would be uh salmon and cream and whatever else, and it'd and yeah, and it'd be like a blemange.

SPEAKER_04 20:29

Oh, I just like the word blemange now.

SPEAKER_01 20:31

I know.

SPEAKER_04 20:32

I wouldn't anyone out there know how to spell blemange without actually looking it up? I don't know.

SPEAKER_03 20:37

I wouldn't have a clue.

unknown 20:38

No.

SPEAKER_03 20:38

Very fancy. Yeah. Um speaking of junket, does junket mean anything to you?

SPEAKER_01 20:44

Absolutely. I whoever named Junket, honestly, what an idiot. You're trying to create a dessert that'll appeal to people and you call it junket. But that wasn't that similar to blanc.

SPEAKER_04 21:00

We probably had a lot of junk, but was just called blange.

SPEAKER_01 21:03

Yeah. Well, yeah, there you go. Your mum, it probably was junket, but she changed the name. Yeah.

SPEAKER_04 21:07

Because they're just little tablets, weren't they? Junket tablets, weren't they? And they used to mix it with milk and something. I can't remember.

SPEAKER_01 21:12

I can't remember either, but what a stupid name for food.

SPEAKER_04 21:15

Yeah, like I wonder what names they said. Yeah, no, that's not gonna fly, mate. I think I think oh, junket. Junket, that'll work. Yeah.

SPEAKER_01 21:25

Oh my goodness. Now, fried bread.

SPEAKER_04 21:27

I don't know if you've ever had fried bread.

SPEAKER_01 21:31

I can't say I have.

SPEAKER_04 21:32

Yeah, mate. Did you? Well, yes, but it wasn't called fried bread. Mum didn't call it fried bread. And it was like day old bread. Because back then they the bread used to come in like grease proof paper rather than plastic in the in the midst. And it used to put dripping or oil into a pan. And it used to have a really nice sweet sort of coating on it. And it tasted fantastic.

SPEAKER_01 21:57

What was the coating?

SPEAKER_04 21:58

Well, I think it was just the dripping. That was on the outside of the bread.

SPEAKER_01 22:02

So it was just like fried bread, like crunchy bread.

SPEAKER_04 22:05

Yeah, and then and then and then you could put like honey or anything on it. But it it it yeah, because you've got the fried stuff around the outside, it sort of all meld into something different.

SPEAKER_01 22:16

Well that and bread and butter pudding are two things you can do with stale bread, right? And when you think it I I read somewhere that bread is the most thrown out product now that that we have because people our appetite is for fresh bread all the time. So more bread gets wasted than anything else.

SPEAKER_04 22:36

I didn't even know bread was on drugs. Wow. Even bread gets wasted these days. That's a that's a dad joke. Yeah, it's a dad joke. But this this fried bread, we'd I'd never heard of it. We went to um uh there was a place over the northern beaches of Sydney called Smoky Dawson's Ranch. Oh gosh, yes. Which um which is probably an another podcast in some of those places we went to as kids, but they had an an Indian inverted commas there where you know and I remember his name, his name was Ribby Sunrise. And I'm sure Ribby probably lived at Alambee Heights or somewhere like that, um, and had the whole stereotypical feathers and everything, and they made Indian fry bread.

SPEAKER_01 23:18

And so when you say Indian, you mean feathers, not dots.

SPEAKER_04 23:22

I mean feathers not dots.

SPEAKER_01 23:23

Right, okay. I was confusing for a minute or something. That doesn't sound like a very subcontinental name to me.

SPEAKER_04 23:29

No, no, sorry, thank you. Um Ribby sunrise, okay. Ribi Ribby sunrise, and um I got my photograph taken with Ribby sunrise, and he made this Indian fry bread, and mum came home and oh made Indian. It was just basically style uh bread in oil and cooked up, and then but give it a fancy name and say that it belonged to you know your your traditional sort of um red Indian sort of population. And and away we go. Look, how culturally astute are we? So we don't just have blamange, but we're actually eating, you know, you know, stuff from the North American continent that's come from the original inhabitants of it. Wow, the Rollisons are doing bread.

SPEAKER_01 24:08

You've never eaten it ever.

SPEAKER_04 24:09

Never, never. They've never had the three-day old stale bread on I don't know, but yeah, yeah. But all those things, is there anything else that you remember having as a kid?

SPEAKER_01 24:18

Well I remember a lot of um I f I feel like my mum's generation and probably your mum's generation as well, were were capable of so much more in the kitchen than than we are. Like they would have to stew their own apples. Whereas these days you just buy everything in a tin already stewed just to make it. You don't have to stew your own stuff. You don't have to make your own jam if you've got a you know, an orange tree out the back. It's all you can just buy that stuff. So I feel like um my generation has lost the ability to be able to make all those things that our parents and our grandparents could do.

SPEAKER_04 24:53

Yeah, the the the jars with the gingham things and pickles and marble eggs. And if you go to a fate or a people just lap it up because they think, oh, it's it's homemade. But that was just par for the course. Absolutely, yeah.

SPEAKER_01 25:06

That's what everyone did. Yeah.

SPEAKER_04 25:07

It's like knitted jumpers and and crocheted this. And it's it's that lost art that you know, because you can just go down to the supermarket, down to, you know, your coals, your aldee, your woolies, your IGA.

SPEAKER_01 25:19

You can buy it, it's already ready to go. That's right.

SPEAKER_04 25:21

So that whole um uh you know, and whether it is marmalade, whether it's sheep's tongues, whether it's ox tongues, I don't know that you can still get that in a tin.

SPEAKER_03 25:29

What was the thing you had in the tin? Uh lamb's brains, dad had.

SPEAKER_01 25:32

Yeah, I don't think you can get that. I think there was a the market dropped off for that. But I'm sure you could go to the butcher and say, Can I have some lamb lamb's brains? And he'd make it happen.

SPEAKER_04 25:42

Yeah, okay. I don't know. Would the butcher still call you love and darling though?

SPEAKER_01 25:46

Oh, absolutely. Butchers always do that. They they're taught that in butcher school. Yeah, okay. Hey, guess what? What?

SPEAKER_04 25:52

Time for us to go. Again? Again. Yeah, all right.

SPEAKER_01 25:55

I'll catch you at the buffet. See you next time.

SPEAKER_02 25:57

Okay, bye-bye. The views and opinions expressed on the Big 6-0 are personal and reflect those of the hosts and guests. They do not represent the views or positions of any affiliated organizations or companies. This podcast is intended for informational and entertainment purposes only and should not be construed as professional advice. Please consult with a qualified professional for guidance on any personal matters.

SPEAKER_04 26:24

Ah, and before we go, let's give credit where credit is due. Kayleigh Harris and I came up with all the genius content for this week's episode. Our producer, Nick Abood. Well, he keeps the lights on and makes sure we don't accidentally upload a cat video instead of a podcast. So thanks for keeping us on track, Nick. Nick. Nick