Tim Hayward
speaker
124 appearances
1 recordings
1 series
first heard Aug 2026
last heard 8 Aug
Tim Hayward’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Aug 2026 with 1.
Appearances
sort of legally as well.
Yeah.
So um if y if if a if one of those is cooked to
current restaurant standards it's probably gonna be pretty dry all the way through and that's a big old lump of meat to chomp away on.
Whereas the the s the the thinab a smash burger is it's they're terribly, terribly fashionable at the moment.
So basically you take a small ball of the same mints
You put it on the on the on the griddle and you smish it out really, really thin.
And it's it's the secret of, dare I say it, the Big Mac.
Which is actually, you know, those two pucks of meat in there, they're never about being juicy.
They're about being on either side of a kind of sauce and a kind of cheesy stuff that together give you the juiciness, the meaty flavour.
But they don't rely on it being juicy in the middle of the meat.
It's much easier to cook, much cheaper and easier to produce.
Okay, so so the Americans the Americans uh have a kind of a milk mountain, I guess like any country that does dairy does.
Uh and what they tend to do with it is is we produce an enormous amount of cheddar, which is fine as our commodity cheese.
But uh but uh in the States they make various grades of cheese product.
Um and they're all g they're all given different names depending on how little uh cheese they actually contain.
And there's something called ch ch cheese like non dairy product, uh which is the kind of rubbery
Square sheet.
that uh that that you would have um on a burger.
Uh and they an easy single An easy single, right?
Showing 21–40 of 124 · page 2 of 7
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