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Chapter 1: What is the main topic discussed in this episode?
Daily bespoke content that you won't find on the radio show, the Hodaki Breakfast Podcast.
Welcome along to the first bite of the cherry, the first podcast to see the sun, the first to see in a new day, the day of our Lord, the 16th of June, 2026.
Where do we stand on steel cut oats?
Steel cut oats, slightly joyless. As a joyless breakfast?
Yeah. Yep.
Oats in general, just with some milk. I mean, that's what Zoe has every morning.
Yes.
Out in the office. Cost effective.
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Chapter 2: What are steel cut oats and how are they different?
Oh my God. Sorry, what's steel cut oats? What is it?
Particular type of oat. Sounded out. It hasn't been, as far as I'm, I don't think it's been refined. Oh, okay. So it's better for, steel cut oats better for you than just oats?
Never heard of it. Makes me think of steel cut boots, but that's obviously quite different. Yeah, just cut by steel.
Okay.
You would assume.
I think more raw. Raw dog. Raw to the floor, raw like reservoir dogs.
Yeah, that's what they say on them. I don't mind oats, but I feel like a lot of food was ruined by my grandparents' era. Because they would just make the, they would take quite a nice food and prepare it in the grossest way possible. Bland? Yeah, bland, watery. Like, oh, there's some oats on the stove. You look at it, oh, for fuck's sake. Watery. Yeah, watery.
Like, did your parents or grandparents ever boil mints?
Yeah.
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Chapter 3: Why do some people find boiled mints unappetizing?
And then you do a corned beef with that. Oh, yep. I mean, I do like corned beef.
With a white sauce?
With a white sauce, yeah. Yeah, a white sauce or the mustard sauce. White sauce and some cauliflower. Cabbage Cabbage Cabbage Cabbage Boiled cabbage Just no flavour All smell Yeah Boiled cabbage growing up I couldn't do boiled cabbage Anything good for you in boiled cabbage You boil the shit out of that thing Roughage Roughage Good for the system. Forget your farting.
Oh, right, right.
Fiberous. Cabbage is apparently a superfood. There must be a reason it's in everything. Like same with onions. Onions. There must be a reason we put it into everything. You know, there's these foods that, you know, how often do you walk into the house and go, geez, that smells good. What's that? Oh, that's just an onion. Like I haven't cooked anything else yet. Onion and garlic.
I reckon that's your body. Yeah, that's your bodyguard. There's some good shit in there for you.
I went to Yum Cha with my daughter in the weekend, just the two of us, bit of a date situation.
Daddy-daughter situation.
It felt a bit weird, actually. A few people, she's just getting to the age now where people start to look at me like, oh, so you've gone with a younger model there.
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Chapter 4: What are common boomer foods that people dislike?
Thanks, man. To describe something as Asian is not racist, but to hate it because it is, that's racist.
Okay.
All right.
Well, that would be my friend.
I think we're all learning. I'm named.
Every day's a learning day when it comes to racism.
It is. And we're all learning here together.
I think it's very good for you, Bok Choy, I'm thinking. The colour just says to me, that's good for you. That's good. The vibrant green plus the stalky bit. Yeah. So you've got a bit of different texture going on.
I reckon we, or at least I, throw too much of the broccoli away. No. They reckon the stalks are all good for you, and I bloody, I always biff the stalk. Oh, you don't eat the stalk? Well, it's not that I don't eat the stalk, it just doesn't make it into the, I need to be dicing that thing up and putting it in.
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Chapter 5: How do different cooking methods affect vegetables like cabbage?
Yeah. Salt the fuck out of it.
You've got to salt the, there's no flavor.
Nah, and then there's water all over your plate after that because there's no amount of like trying to dry it out that's ever going to get everything out of it. And then you salt the tats off it.
I feel like beans, nobody really eats beans anymore.
Oh, nah.
Nah, we do beans.
I had beans last night. Did you? So I need you to check your sources, Shiro, because-
Okay. I thought you were a reputable news source, Gerry.
I think maybe it's just... I thought you had your finger on the pulse. Yeah, okay, sorry. I thought I did actually have my finger on the pulse.
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Chapter 6: What makes bok choy with oyster sauce a popular dish?
They just cruised around Whakatane for a while.
So they drove around Whakatane until you sort of saw some things that you vaguely remember.
Punishing town to drive around. It's all roundabouts.
So many roundabouts.
So many fucking roundabouts in Whakatane, yeah.
And then finally dropped him home.
Yep.
Good Samaritan.
A good enough town that you could have just about pulled up to any intersection and be like, sorry, do you know this old codger in my passenger seat? Do you know where he lives? Someone would have, I reckon. Yeah. A lot of my family live in Whakatane. One of them would have been able to point him in the right way. Yeah. Right direction.
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