Jono, Ben & Megan - The Podcast - Oysters catch what?!?

Episode Date: June 10, 2024

Welcome to the untamed realm of the world's Wild Wild Web!  Today we discuss a world-first vaccine to help protect oysters against... Herpes?!    See omnystudio.com/listener for privacy information.

Coming up on today's episode of the Wild Wild Web We just learned that oysters get, well, I'll tell you in a second Welcome to the untamed realm of the World Wide Web A swirling vortex of weirdness, bullying and self-obsessed social media posts In this digital jungle, Jono and Vienna, your fearless guides Leading you through the wildest parts of the Wild Wild Web. Welcome along to the Wild Wild Web. This is a wild, wild story that we're about to tell you about.

Well, Ben, just as we turn on the microphones to record this episode of the podcast, a bombshell, a real bombshell inside an oyster shell. Yeah. So oysters get herpes. Who knew? Who would have known? They get sores on their... Shell, yeah.

And this virus is quite bad for the oyster industry. Yeah, so it's been wiping out 70% of the stock of oysters in New Zealand, which makes a lot of money for those that... To be honest, oysters are not entirely the most attractive of all the seafoods. For them to have this tarnished on them. Yeah, so now a Kiwi scientist has been working on a vaccine they thought was impossible for shellfish, and they've made a breakthrough.

Now, it was on the news. Now, I want to see if they... I haven't listened to this audio. This was on 3 News the other night. I want to see if they use the word herpes or not, okay? I'm just going to play it off my computer, so to see if they – I haven't listened to this audio. This was on 3 News the other night. I want to see if they use the word herpes or not. Okay? I'm just going to play it off my computer. So, I don't know.

I haven't listened to this. We'll see if they do. Sure. They just started developing a world-first vaccine to protect oysters against a deadly disease that has crippled our multi-million dollar industry. Pacific oyster farmers have been struggling to stay afloat since the herpes virus began killing them. They did? Oh, they did.

With a straight face, too. Straight face, no laughter. Sam Hayes looked over and nodded, but nothing. Was that Mora? That's Michael Mora, Mora the Explorer. Nailed it. And he nailed it. He was like, oh, it's coming up, herpes.

But no, I would have been like. I don't know if you've heard me do the news in the morning, but they wouldn't have got past me without a giggle. No. You couldn't have. It's not a funny thing to have have and we shouldn't laugh at it, but it's a funny, funny word to say for some reason.

So that would imagine that other sea life catches. Apparently fish and stuff can get it because I was looking into whether, because if they get it, they die, right? They, they can die from the herpes virus,

the oysters, but you can still eat them. And we, and we're fine. And we're fine. Right. We don't catch oyster herpes. Yeah. Imagine that, if you got it, and then you're like, it's from the oysters there. Your wife's like, yeah, right, Ben.

I had a dozen bluff oysters. I got the gonorrhea from the shellfish. A great excuse, maybe that's what you could use, you know, there's your little get out of jail. You only heard it here on the, what was this? The Wild Wild Web podcast. You got pregnant from the oyster. You know, there's your little get out of jail. You only heard it here on the, what was this, the Wild Wild Web podcast? It is wild. You got pregnant

from the oyster. Yeah. You love oysters. I do. I do. I enjoy oysters. Yeah, they're good.

How? Just like, no, just with like a bit of lemon or something, it's good. Yeah,

just raw oysters is great. Do you chew them? No, just kind of just like knock them back. Oh, I mean,

you're kind of there. It's nice. You still get the flavour and it's nice and I enjoy it, yeah. What is the flavour? Sal them? No, just kind of just like. What's the point then? Knock them back. Oh, I mean, you're kind of in there. It's nice. You still get the flavor in. It's nice and I enjoy it. Yeah. What is the flavor? Salty? Yeah, I don't know.

Mucousy? I guess it's one of those things too. You do know you don't have it that often. So you do go, oh, this is a flash thing, you know, to have. And I enjoy that. As often you'd have it with, on a special occasion, you might have some bubbles or something like that. And you go, oh, this is nice and moisture and champagne.

It was mate's birthday the other and champagne so you're just trying to be fancy it's just trying to be fancy yeah really but I don't I don't like go I enjoy the taste I enjoy it

I can see why people don't like it I can do muscles tell you what I love those bloody Westpac muscles you know you get them in the plastic container

Westpac yeah it's like I think it's a fundraiser for the bank fundraiser for the helicopter little plastic sort of things That you get at the supermarket And stuff like that

They're very And the The sauce that they marinate in Or the brine Very strong sauce Oh it is You could drink that Yeah

Have you tried that Do you like mussels I'm not I'm not a huge fan Of anything under the sea To be honest Like not even snapper Blue cod

Yeah Not What I might eat it At the fish and chip shop Maybe But I wouldn't like Go out of my way

To cook fish So you wouldn't In a restaurant situation If you're going out To Lone Star or something You're not going to have Fish and chips? Not really

Wow Okay Just anything above land Yeah Above It's devastating for my dad He likes all that Kind of stuff

Yeah I really enjoy seafood It feels a lot healthier Than a lot of the other stuff It does A lot of the time. But I wish, I so wish, because you go to like those buffets and all the seafood looks amazing. Yeah. And you feel fancy when people are eating like prawns or like crayfish.

But I just, I'm not into it. Tell you what, we are. Power. Power is good. Is it? Yeah. We have a work conference dinner and boy, oh boy. Yeah, that's what I was thinking of.

I've been in preparation. It's a buffet. It's an all-you-can-eat buffet and you need to clear some stomach space for this buffet. Yeah, that shellfish at that restaurant, it's eight at the Quartus that we're talking about. Yeah. You don't eat during the day. No. I never witness you eat.

Don't you worry. You watch me gorge at night. I'll be like, whoa, what? You watch me gorge at night Sometimes we go Oh what You have double dinners At night and stuff So it kind of cancels out Not eating during the day

Oh right It's like just have a lunch And then you can have A normal dinner And you'll be fine Double dinners That's right You're stomach going

Oh I need to eat Gotta eat Did I order two Johnny Cash stashes At Lone Star Yeah Oh my god Okay I'm going to

Stop worrying about you then Yeah no don't worry You're fine Tell you what should be worried That buffet Shaking in its boots But yes they have Seafood on display in a buffet

Environment does look very appetising And they have like a whole meat section Like you pick your raw meat And they cook it to your liking in front of you Fancy I've only ever been there once Very fancy Okay so no fish Nothing under the ocean and they cook it to your liking in front of you. They're fancy. I've only ever been there once, but it's very fancy. Okay, so no fish, nothing under the ocean.

Sorry, just saying. My daughter, we bought six oysters up north once and I was like, just try it to my daughter. She was young. I was like, try it. And she did. She didn't like it, which is fair enough. And she sort of spat it back out. And I'm like, well, I'm going to eat that now

because I paid for six. They're quite expensive. So Amanda's like, my wife's like, did you just eat that? And I'm like, well, I'm going to eat that now because I paid for six. They're quite expensive. So Amanda's like, my wife's like, did you just eat that? And I'm like, yeah, I did. It's got herpes. There's nothing.

A bit of saliva isn't going to make it any worse. So I don't do it again. And they're so, they all look all mangled up anyway. Yeah, it wouldn't have affected the texture of it. No, no.

Everyone judged me a little bit by that. But anyway, sorry, Kara. Okay, we're going to lock down the greatest cuisine. Jeez, I had Indian the other night, and boy, they do a good vegetarian options Indian cuisine. That is quite rich on the daily. I'm quite fond of Thai. Yeah, Thai's really good. Thai and Mexican and Japanese probably.

Yeah, they're good. Mexican's good, but again, it can be a bit heavy sometimes. Nachos. What about Italian? Italian's great. I mean, geez, the cuisine around the world's great. That's bloody good. I don't know how you go to Italy and they're all tiny and skinny.

I'm like, you're eating carbs and breading. Because they're not having meat lovers. We've turned it into this whole different, we've bastardized the Italian cuisine. And their servings of pasta are quite small. You're like, where's the rest of it? Yeah, and they're eating a lot of great food that's kind of fresh, and tomatoes, and simple sort of stuff as well, not processed stuff. So you need a Turanian diet.

Yeah, they're doing all right. A croissant. Domio, they're chucking that in all their dishes. The Domio grits. Yeah, all the pastries and stuff. Because you make all your pasta sauce from scratch, so you must be quite the foodie. What's your favourite cuisine to make?

Probably Thai. Probably Thai. Really? Yeah. Do you do a good bloody pad thai? Pad thai is great, but again, it's the butter chicken of the Thai world, isn't it? It's the New Zealand Just

Bit of noodles Bit of the other stuff Bit of goodness Yeah Love a pad thong We're going to take a break For this We'll be back

Very shortly Welcome back Nasi goreng Do you do that No I've never made that That's delicious Yeah I do like making

My own pasta though What You don't even buy pasta Packaged pasta. No. Have you got the little, yeah, the thing. That's what we need. No, but it's honestly really easy.

My daughter made some the other day, but we don't have the little, I don't know what it's called, that kind of. Pasta maker. Pasta maker thing. So she made it from line and she was right, but she needed that sort of wheelie thing that kind of. But like if you're making lasagna, nothing beats if you just make your own pasta and roll it into a sheet. It's like, it's divine, darling. It's divine. Oh, man, she's a foodie.

Ben, you got into the homemade sushi game. Remember when we took you out? Yeah. How'd that go? We took your sushi over to the professionals outside here and we took it to a sushi proprietor and he said it's very watery. Why is it dripping? He's like, the first time I've seen sushi dripping. Like, was your rice watery? Oh, no, because it like the first time I've seen sushi dripping like was your rice

oh no because it was our first time doing it and then we were like we'll bring it in and I was like so I brought some in and yeah

and it wasn't we're giving it a crack we're learning and then it was like the vice so it was a little bit yeah it was a little bit

on the watery side but where did the water come from I think just maybe that's what he was asking we didn't drain the rice quite enough

that we had yeah so yeah but hey we're giving it a bash. Do you still do this at Homemade Sushi? Sometimes. Yeah, sometimes we do that. It's quite fun.

Did you put the special liquid in the... Homemade dumplings is fun to make too with the kids as well. Yeah. Have you got a bamboo steamer? No, we need to get one of those. We do. We do that in the rice cooker. Yeah.

Buy some great stuff from the sort of Asian supermarket. Yeah, yeah. Put them in and make up your dumplings. It's great. Yummy. Yeah. No, also... I was like, nah. Yeah, yeah. Put them in, make up your dumplings. It's great. Yummy. Yeah. No, also. I was like, nah.

Yeah, nah. He puts some of the Kranskis in the microwave. I've started now. No, you've got, you made me all self-conscious about that. I do them in the frying pan now.

Which adds, you know, adds minutes. It adds minutes to the preparation time. You're a foodie now too. Yeah. Taking Kranskis from a microwave To a frying pan

Do you have like a dish Like say someone's like bring a dish And you had to cook something what would you cook Listen for a barbecue I bring a potato salad Homemade potato salad Are you making the sauce What was he making sauce

No you just said family recipe Family recipe doesn't include Are you making the sauce? What was he making sauce? No, you just said family recipe. Family recipe doesn't include Eater from the supermarket. Have you heard of Best Foods Mayonnaise mixed with mustard? No, that's a recipe. Yeah, but I haven't made the mayonnaise. Oh, no. Oh, right, yeah. The sauce base.

Yeah. No, that's legit. And then I'd probably go the Nazi garang. Yeah,ught myself that A few years ago Yeah The other one I do like bacon and egg pie

As well But it's a lot of admin It's a lot of You're making your pastry Ask the question You're only going to be disappointed Every time you ask this question Yeah

What about you? What's your signature dish? I don't know I've got A couple of things I imagine you have a lot You have a? I don't know. I've got a few. I imagine you have a lot. You have a lot. I like to make a proper like Greek moussaka that's yum. And I make the pasta.

Well, it doesn't always have pasta. But like you're making like a nice bechamel sauce that sits on top. Yeah, you are. You're a whole other level. You are, yeah. It's good though. It's delicious. Because you guys had that great thing the other day too,

which I thought was great. You had a party and people had to bring something they'd made from social media. But do you know what? A lot of them, like everyone there is really good cooks, but a lot of those dishes, when we finally made them, we're like, oh, they're not actually that great. They just look aesthetically pleasing.

Yeah, they just look great. You're like, oh. That's what Instagram is. You just got to look great. No substance behind it. It's pretty much, yeah. It's pretty much sums up Instagram right there. It looks great.

Exactly. Not a lot behind it. It doesn't taste that good in your mouth. What's your signature dish? I don't know. It depends on what the occasion is probably. Yeah. Wednesday night, August.

Yeah. I would cook probably five nights out of the week Myself But I'm not the Like Amanda would be Way better I can do flashed up But I just

I'm probably just like that Day to day Sort of cook What's for dinner tonight then? Dinner's not Actually we're not Well tonight's Busy one tonight

So we'll probably end up Eating sushi or something What was for dinner last night? Ben we just want something That you make Chicken kev I made chicken kevs Well not from scratch though

Last night we had some chicken kevs lots of vegetables are they from the cordon bleu family the kevs yeah it was good it was actually nice

chicken kevs are good yeah baked potatoes and then my wife's vegetarian so she had she didn't have that she had salmon

so yeah made some salmon so yeah I had salmon the night before which was nice salmon is good I know I wish see that's another seafood.

It looks really nice. And you just chuck some tinfoil on. It doesn't take much to make a salmon look and taste amazing. You put salmon in the dishwasher. Yeah. And it's something, you know, put some brown sugar or soy sauce or whatever it is. It looks great. Lemon and chuck it in.

And everyone's like, oh, this is so good. There's so much you can eat under the ocean. And none of it appeals to you. So it tastes fishy. It tastes like the ocean That is the downside Everyone's like salty You're a foodie I know

I'd eat everything else Any vegetable I'd eat everything else Parsnip Potato Beetroot, mushrooms Everything Okra, whatever everything else. Parsnip, bloody parsnip. Yeah, I love parsnip. Potato. Love it. Beetroot, mushrooms, like everything.

Okra, whatever. You know the guy at the roast shop down the road from my house, you know how they classic corner store roast shops. Jeez, I tell you what, you would not get a better potato.

Oh, the roast shops do a great potato. Oh, and I'm like, what's the recipe? And he won't hand it over. He's taken that to his grave. I feel like every roast shop in the country

does amazing potatoes. They do. Don't they deep fry them whole shop in the country does amazing potatoes. They do. Don't they deep fry them whole? Yeah, I think they might. They boil them, rough them up,

and then they deep fry them. Is that all you need to do? I think so. Beat them up a bit? Yeah. Geez, they are

magnificent. Yeah, they're always really good, aren't they? Yeah. Well, you make it from scratch. Did you grow the

potato from scratch? Did you grow it from a little baby? You're putting too much on these things. They're really easy. Yeah. You're making it into a big deal. It's a time thing sometimes.

Life's made life convenient. But it's my catharsis, you know. Well, if you enjoy it. My thing is because you love the preparation of the food, obviously. Yeah. The process of that. Do you get to the dinner eating time and you're like, ugh, not that hungry? No. No? No.

No? No, I'm pretty ready for it. But the issue is sometimes it takes like, sometimes it takes a while. It can take two hours. Yeah. And then it's gone in like 15 minutes. Right. And then some, like the kids won't eat it half the time.

Oh, gosh. But they'll go and have a bath and drink their frigging bath water and be like, yum. Like you're just weeding that. Mum's made an Italian baguli. Fresh from scratch. You're drinking bath water that your sister weeds. The Yaguli's drink. I get frustrated when I'm making recipes that they say,

oh, it'll take 50 minutes, and it doesn't. I get annoyed if it takes me longer than what it says. That frustrates me. What are they averaging there? Averaging off your normal manta. Because I'm like, I'll just take a moment, if it takes me longer than what it says. Yeah. Yeah, that frustrates me. What are they averaging that off to? I don't know. Averaging off your normal manta. Because I'm like, I'll just take a moment and then I have to read and don't want to do it properly

because I don't want to rush that sort of thing. And then I'll be like, oh, it's taking me a lot longer than what you, you know. Yeah. So that frustrates me. Yeah. Yeah. I think they go off like a Nadia Lim Gordon-Ramsey.

And they're probably great. And they're probably just doing it and they know what they're, but I'm like, I'll take a moment. They don't want to get it wrong. Yeah. Hey, well, this has been making me very hungry, actually, It's going to be great. And they're probably just doing it and they know what they're doing. But I'm like, I'll take a moment. They don't want to get it wrong. Yeah. Well, this has been making me very hungry, actually, the last 15 minutes. So thank you very much for listening.

That's the World Wide Web today.