The Cold Cut Era

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This episode is brought to you by us and our new sketch comedy hour Drem heading stages globally now book at tour.auntedonner.com

A listener production

And welcome to the new cool era of Auntie Donna. That's right, we're done with the old era, we're done with the new era and we're kicking things off with the new cool era.
I'm Mark Bonano.

I'll be leading the charge into the cool new era with a couple of very special guests. You can check out our podcast, the visuals for it, at the auntiedonnaclub.com or something.

It's powered by Patreon. Search it on Google.
It's a lot of fun. And hey, while you're at it, why don't you buy tickets to our new show, Drem?

Ooh, baby, I love your your way

every day. Yeah, yeah.

I want to tell you that I love your way

every day.

Yeah, yeah.

I want to be with you night and day.

Ooh, baby, ooh, baby, ooh, please.

That's right, everybody.

The old era is over. The new era is over.
But Auntie Donna is now now entering the new cool

era. We want to apologize

for

last era

and how the era before that ended. Those are two things that I think we've been very open about.

Just how sorry we are, where the podcast went, what happened, but this is fresh. This is new.

This isn't Mortadalla that's been sitting in the fridge for a week and now you're making a sandwich. This is

you went to the shops on your way home.

You got that

mortadella cut fresh

and now you're having that inner little sandwich right now.

And that's what we've done. I, me, Mark, leader of the new cool era.

Mortadala is like it for my guests who are here today. Mortadala is like kind of an Italian version of Strasbourg, but it's not as rotten.

It tastes quite nice. Big slices, big round slices.

You can get it with olives or crack pepper or both or without either.

Big thing in my house, still is to this day. Now,

cool, new

era

I have

two cool guests, two cool people, two new people that I've bought on to launch

this era. And I'm going to introduce you to them right now.
And I love them. I think you're going to love them.
The audience that is.

You're going to love them as much as you love a fresh mortadella sandwich. Let me bring on,

it's like a pork mix. Mortadella.
They kind of like

smoosh it all together and

comes out in like a paste. And they put it in a big round tube.

You cut up put in your sandwiches.

Anthony Bourdain's favorite sandwich was a mortadella sandwich. We're talking about cool people like that in the cool new era, which we

won't apologize for and will never need to. Although, based on the looks of my guests, the faces of my guests, maybe I assumed a bit, assumed a bit much there.
Let's see where it goes.

Don't move the table. So there's a table that we have.
It's on wheels. I believe the wheels can be locked.
We haven't locked them.

We need to lock them for the next podcast recording because it's getting pushed around. Now, I am am so excited to bring on these two new, cool guests to launch the cool, new era.
No music,

no changes to the background or our clothes.

This is the new era

of cool.

The new cool era, not to be confused with the new era, which didn't last long, but this new cool era has been built to last

with

a brief conversation that we had prior to

recording this.

Which the new era did not have.

Could have helped it.

But like a fresh delivery from Don

of Mordatella vlogs.

No, don't, don't leave.

No, one of my guests has decided to get up and leave. And the other one's moving the table around too much.
Please come back. Please come back.
It's the new cool era.

Don't, don't, I don't want to have to apologize for this one and start again. I don't, I don't.

It's too much.

It's been too much apologizing. It's been too much restarting.

We can only like we can like a car engine that's gotten mortar dollar all through the oil system.

I don't want to have to go and pay for a new engine. That's four grand and it's an old car.

I'm better off just buying a new car if I'm paying that much for a new engine for meat

we're not doing that we're lubing up the engine with a hot a hot and spicy sauce that is

designed for carts

an oil a lubricant but if the engine was a sandwich

You put a bit of mayo on it, you put a bit of mustard on it, that would be the sauce that would lube up the sandwich. We're talking oil in a car, not sandwiches in a car.

We're done with that. Old is out.
New is out. New cool is in.

I got two guests. We're ready to go.

We are ready to go like a Morton Della sandwich at a cafe

in one of those glass cabinets. that was made fresh that morning.

And you've gotten there at 9.30. They only opened at 9.
So they haven't been sitting there for that long.

You can trust

that the chefs making the sandwiches would have thrown out the old ones, made a fresh one this morning. That's what we've done on the podcast.

Mark? Mark?

I need help. I need help.

I can't, it's too much for me to just do. Zach, it's too much for me to just do on my own.

I need help. Come in with the characters.
do something

i just think we wipe this era no no no no no no no no no no no no no i can do this i can do this i can do this you trusted me in the intro the new cool era i got caught up with cold cuts and and

and and nostalgic meats and comparing it to cars we can rename this the cold cut era no no because then we have to cancel we can't do the cold cut era can't sustain 450 episodes No, the cold cut era can be half an episode.

No, no, what we're building, if mine era doesn't even last half an episode, that is pathetic. I can't go home to my mother and tell her that.
Here's what I propose.

We have the old era, the new era, the cold cut era, please. And then we introduce a new era, a fresh era right now.
Fresh era. The fresh era.
But the cook. If it's don't let me introduce a fresh era.

Well, you need to because I'll get

into some sort of DALI situation. Well, then we need a different name for it then.

This could be the cool new fresh era.

No, this is the cold cut era. All you decide is how long it goes for.

It needs to at least last one episode, please. Okay, bring in the characters.
And I'm happy we are renaming. I'm not comfortable with an era starting like this.

Why? You spent talking for 15 minutes to talk about Mortadal. I was just trying to be

affable

and bring this in with a big I'm not comfortable with an era starting with 10 to 15 minutes of discussion on Mortadella.

I am comfortable with 450 episodes

of an era called the cold cut era.

Look, because they're if you always want this show for 450 episodes to be about different cuts of

the cold cut era. I could lead.
I know my cold cuts.

I know them like the back of my hand.

What?

All right. Well, I mean, you've got umbrellas.
Ham is an umbrella, right? Because there are many different colours. And 9-10 cold cuts is it sounds like that.
It's an umbrella.

It's

what I'm saying is,

is ham one of those?

Because I could almost fill up 10 with ham. Okay.
Do 10 hams. Ham off the bone.
That's one. That's a fresh ham.
That's a non-processed ham. All right.
That's fresh off the bone.

Bone straight off that pig's leg. Ham comes from the leg, right? Yeah.
You've got champagne ham, right? Slightly more processed. Bone removed.
Honey leg ham. Have that beautiful honey taste to it.

You know, straight off the...

I'm out of hams.

I'm out of hams.

You know,

you've got your pastrami.

Ham? No, I'm off ham. I'm done with hams.
I only have three in me. You've got your pastrami.
God, let's start with the salami. I probably could do 10 salamis.

But that's right, you don't have to because you've got three hams and a pastrami. A pastrami.
You only need six salamis. You said I could name ten cold cuts.
You've named three hams and a pastrami.

These all cold cuts. So now you've got six salamis in the middle of the morning.

I'm not going to try and do six salamis for you, all right? Hungarian. Wow.
That's one, not my favorite at all, but it's one of them. Suppressor.
Six. Salami.
That's squished flat.

It's squished a bit more. Long

in its width, not height. You've got cacciatore.
Seven.

Smaller. That's a smaller salami.

Now, now I've gone. Now, what I've done wrong

is I've named all the shapes that I know, but there are different types.

There are different types of salamis, like Sicilian style salami, which can come in suppressor or cacciatori. Doesn't count.
Doesn't count.

I only had three salamis. Well, you had seven cold cuts, three to go, brother.
Right, chicken loaf. Classic Aussie

loaf, processed chicken, round, white. You'd remember it from your sandwiches in primary school.
Eight. That's number eight.
That's number two cold cuts to go.

God, I'm, I know, I know, I know my.

When you're on the spot, it's a little harder.

You told me you could. Turkey, turkey, turkey, turkey, turkey leg, right? You told me you could you could name 10 salamis.

I thought I could. I just went a bit hard on the uh on the types of salami.
You didn't do a hot suppressor, uh, hot Hungarian, mild Hungarian. Yeah, I couldn't.
I don't agree.

I don't accept that though. Well, that's good for you because he didn't do it.
There are nine cold cuts. And I'll tell you what, this is a type of ham.

And look, they're just coming to me now, all right? Copper colour. Copper cola.
Which is the Australian version of gabagoo. And with that,

with that, I can keep going.

With that is the beginning.

This is our beautiful launch of the Cold Cut Era.

Play some action music, Lindsay.

Well, when you're ready. When you're ready.
No rush. No rush.

No rush. We got 450 episodes to fill.
So no rush. Mark, not every episode has to be about cold cuts.
It's just the cold cut era.

That is the beginning of the cold cut era. The rich history of the old era.
The strong beliefs of the new era. And occasional references to cold cuts.
This is the cold cut era.

So, to be clear...

Cut the music. So to be clear, the cold cut era

is... Well, you know, what's it about? It's about...

Let's start there let's start this era with that foundational layer that the other eras didn't have right because we want this era to be as strong and it's starting

and it's starting strong it's starting with it was starting with uh cold cut analogies where um uh when when trying to describe the era when trying to describe it uh often mortadalla or mortadalla sandwiches it's the cold cut era and i'm explaining it broden so either you don't want to listen

either you want to sit there with your Diet Coke,

sip it away. Can I just say, as someone drinking an apple juice, I'm glad you went for the Diet Coke and not my apple juice.
I need you to be a sponge, not someone sucking from a sauce hole.

All right. Be a sponge.
Take this in. Because the more information you have about the cold cut era, the era I'm launching, and I'm stunned.
But we're all a part of the Cold Cut era.

We're all part of the Cold Cut era, but it's mine.

I invented it. Well, I know.

You

fell upon it. I was forced into it, if I may, but I'm taken to it like a

mortadella to a sandwich. Well,

like an olive to a mortadela. Like a prosciutto to a fancy eggs Benedict.
How about that?

Because a prosciutto is an expensive meat. Now let's talk about why.
Why do you always think that prosciutto premiums? How long for?

No, not well processed. What do you mean by process? It's just more involved and it needs to be stored for longer.

Where is it stored? I don't know, fridge. Nope.
Cool room?

Maybe.

Do you know the answer? Yes, I do. In a big bucket of salt.

In a big wooden barrel of salt. And let me tell you something.
This is why it's so fucking expensive. You amateurs.

Thank God I have been chosen to lead us into the cold cut era. No, no, no, no, no.
You were chosen to lead us into the cool era and then you turned it into the cold cut era.

To be abundantly clear here, Mark.

Yeah, yeah. All right.

Well, that's where we are now.

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There's no way. There's way.
They left. They left at the end of the day.
Fucking only

we're doing ads. And if we are, I don't know what's going on.

Maybe, maybe if we are, it's because we've gotten some of this expensive prosciutto off the back of a truck and we're selling it at a cheaper price to the admin.

This is the ad. Here's the ad.

Here's the ad.

Hi, Zach here from Auntie Donna. Do you like prosciutto but find it too expensive? Well, we recently came across a bulk amount of prosciutto.
Legally.

This Saturday. This Saturday

in the car park of the South Melbourne market, we will be selling prosciutto at half price out of our car.

Towards the end of the day, it may even get to a quarter of the price of shopboard prosciutto.

That is less than

the factory sells it to the supermarkets. If you want cheap prosciutto, head down to the car park of the South Melbourne market.
And I know you do because it is, we're talking $60 a kilo.

Season season fly, prosciutto was out of the fridge for a couple of hours before we found the refrigerator big enough. But we put in an SKI to transport it.
I want to be very clear. I would never

just chuck it in the back of my wagon. I just go say there's about two hours where we don't know where the prosciutto was.
How long do you think, Day? How long?

How long do you think Prosciutto's in that world? What's going on?

The cold cut era is going on. We were going to play two fan favorite characters.
Yeah.

Yeah.

But, you know,

I got a little ahead of myself. I got caught up in some nonsense.
And not only is that nonsense going to reverberate, that nonsense will not just reverberate through the rest of the episode.

It will reverberate through the next five years of this podcast. Maybe.
Because we are now in the cold cut era.

Now, Broden, all I want you to do is just open your ears, open your mind, and open your heart. but not too much because cold cuts can create a bad kind of cholesterol.
They actually close

up that heart.

So just watch your intake.

It's really the lesson. So I shouldn't have cold cuts.

We need you to open up your stomach and close up your arteries because it's cold cut talk. It's cold cut talk time.
All right. Cold cut talk time.
So should I have cold cut or not? Not too much.

Arguably none. But you should have, you should ingest the cold cut era of Aunt Didon podcast into your ears.

But not eat cold cuts? Guys, I just thought of something really funny.

Can I tell you something really funny I just thought of?

You know how vegans are always going on about, oh, this and that?

I'd like to say to a vegan, yeah, but have you tried bacon?

Well, that's so rude. It's a horrible thing to do.
And tofu bacon's lovely. You can get get really nice tofu bacon.
Oh, yeah, sure. Your tofu bacon.
But has you tried bacon?

Are you doing like a 2011 meal? Why are you doing that?

I love bacon.

You know, pigs no feeding. Are you doing a t-shirt from Target in 2011?

I love.

That's great, vegans. But have you tried bacon?

Pigs know. Pigs know when you're coming for them.
They scream in fear. Oh, God.

I hate this era. No? It's the cold cut.
I'm going to bring you back. I'm going to bring it back.

With the pigs

the cold cut era where you were told that pigs scream in fear and then you're told about the delicious sandwich meats they become. This is the new era.

This is why you don't leave it to Mark to announce a new era. Now I admit, the new era was dark and I was encouraging all of us to kill ourselves to become one with the sun.
But this era

jumps off.

How long do you think it takes to cure a leg of prosciutto? Do you want to do?

Take a guess. Take a guess.
30 days. No.

Take a guess. I imagine there's chemical processes for mass, mass-produced prosciutto that quickens this process.
Usually it's just done with salt.

But I imagine like if I were to go to Kohl's and get a cheaper prosciutto, it's probably not that. We're saying traditionally.
Okay.

Six years.

You got the number right, though. It's six months.
But it's not as good as six years. I'll tell you something else, all right? Yeah, man.

There's a vein. There's a vein in the leg of prosciutto, right?

The blood needs to be massaged out. If one drop of blood is left in that vein after you put it away for six months, the whole thing goes rotten.
Can't use it. That's another reason why prosciuttos...

so expensive because

if the blood

gets rotten, now you got to check it out. And that's six months down the drain.

It's a big one in the leg of the animal. Yeah.

I don't like cold cut month at all. Well, no, it's getting good.
It's getting good.

Yeah, so a member of Sushi Mango.

A member of Sushi Mango. Come here.

How are you going?

Yeah, please. Which is on live right now.
We're just talking cold cut. How are you doing, mate? How are you guys?

What's your favourite cold cut? We're talking what you get down at the Dali, mate.

Oh, no, no. I like a salami.
Good. You like a salami?

Yeah, a cup of cool. Which is gabbagul? Gabbagul.
Yeah, the garbagula. Or you can get a nice sausage.

You know, a nice sausage. Yeah, yeah, I love that.

Because then you can play around with that yourself and do whatever you like. Yeah, yeah, yeah.
Put some pork, you know, pork, fennel, mix it up, a little bit of lamb in there. Even do the beef.

Sometimes me and my dad would do the beef sausages, you know, and make them up. Far around.
Yeah, you still make them make the sausage. I'm still making it bee on the apocalypse.

So you aren't seriously calling. What about motadella? Oh, mate, that's what started the Cold Cut era.
So, we're now in the Cold Cut. We're now in the Cold Cut era of our podcast.

The next five years is going to be the Cold Cut era. Hey, come to the restaurant.
You're getting cold cut. I would love to come.

Take care. Thank you.
Thank you so much. Take care.
Bye. See you around.
We love the.

Look, a little bit more. How? Let me tell you this right now.
If we were not in the era.

If we were not in the cold cut. I have to admit.

If we were not in the cold cut era of the Auntie Donna podcast, would Sushi Mango 1 have been summoned? Yeah, it feels to me, but

I've never seen.

Yeah, we were doing the podcast. You started talking about ham and shit and cold cuts for 10 to 15 minutes.

And it summoned Australian comedy group Sushi Mango. Yes.
That is insane.

That is insane. Maybe the next era should be hot babe era.

That I'm

a little bit in shell shock at the moment because Sushi Mango came in and talked to us about cold cuts during the cold cut era. It was kind of perfect.
I couldn't.

Offer us free cold cuts? Was that a free cold cut off? You're saying come down to the restaurant?

Come down to the restaurant. They have a beautiful restaurant on Ligon Street, quite legitimately.
Yeah, you've been. Incredible.
You want the spaghetti a la vangalae.

You want to taste the food Nona used to make. The peppers and potatoes.

one of the softest you'll never

see a fucking episode again

i started a whole era i bought in one of australia's premium wogs to talk on his show about copper cola

and sausage sausage do you think we're going to maintain any audience that he brings over no but

for the ones that are do you think we're going to maintain any audience full stop here's what i know here's what i know i'm just here's what i know some of the heat has been taken off me as a person that destroyed

the original era and the last era. I'm so glad some heat has been taken off me.
Well, here's what I feel like I know. I feel like the cold cut era won't last past this podcast.
You're wrong.

No, please. No, no, Mark.

What I got to tell you is the cold cut era is about so much more than cold cuts.

What's the

why? Anyone can be. The new era, the old era was not just about old old things It was about it.
That's where the old era was where we met Moogie. It's where we met Frogman.

It's where we met South African Sams dr. Love Mr.
Love Mr. Sexy

Every podcast episode that you've ever liked came out of the old era. That's the good shit.
All right.

And I believe when you were young and virile, you listened to that to the Donna podcast in that era.

And I believe the cold cut era, if we don't hem ourselves in, if we really let go of the cold cut thing and just keep it as a name because that's funny.

I believe the cold cut era could be our,

to use a term I've learned in the last year that Broden will most certainly understand. I believe the cold cut era could be our attitude era.
What do you mean?

WWE, when in the late 90s,

its era when WCW became its main rival,

they started the era of attitude, which is kind of defined by stone cold Steve Austin.

It runs from about 1996 to about 2002.

I'm not saying we're going to be as problematic as that, but what I am saying is we're going to make the big bucks with the cold cut era. All right.
I don't.

Like, I wasn't feeling great until a member of...

What did you describe them as?

One of Australia's premiere wogs.

So it sort of summoned one of them. It did.
And, you know, we're not being spun, but I encourage you to go check out Johnny Vince and Sam's restaurant on Ligon Street.

It's called Johnny Vince and Sam's restaurant.

No, they don't. It's always, you know, they don't do bookings.
So you've got to get there early. The decor, beautiful.
Like walking into Nona's lounge room.

And apparently the three of us get free cold cuts. Now, I think you've all gotten a little bit of a taste of the lifestyles of the rich and the famous there.
Yes, we do give each other free cold cuts.

People probably sit at home thinking, going, no, maybe their life isn't so different to mine. Well, I hate to break it to you.
I'm getting free cold cuts up the wazoo.

You think those Logies folks are going to the Logies for free? No, they all get a little bag of cold cuts at the end of that red carpet. This is my insider gosh.

The only insider gosh you'll ever hear because this is the cold cut era. Now, I'd be happy.
No, please. I have a genuine question about cold cuts that's actually just come to me.
Hit me.

I'm trying to eat less meat.

I haven't eaten pork or beef

or lamb or anything like that for a while now. That's great.

I just eat chicken at the moment. Lovely.
But I love it.

Oh no. I love the sound of the chicken race.

Hello. Bronze trying to eat me.

It's the spirit. It's the spirit and soul of chicken incarnate.

Please don't eat me. This era, do you know what this era actually is?

And the era is,

whatever we call them, this era of the last three episodes are actually the recording on a fucked Friday after riding Drem for four days era. That's actually what this era is.

That's what this era will be. Completely brain-rotted fried men.
This is not an era. This is three eras.
This is like those.

You know, when you meet at the tri-state point? Yeah.

Yeah.

That's where we're at. But I have a real question about...

I like a roll on the weekend. Roll.
Like down a hill. No.
A bread roll, you dingers. Sorry.

I like to go to my local bakery.

You dingers, a bread roll.

I just thought you meant you like to go find a nice big green nail. Let me clean.
Strap yourself up. Yeah, bozo.
Arms down by your side, legs straight. Let me clean your clock.
Yep, go.

Ah. You bozo, Talk about a breath roll.
Carry on. You love a roll on the weekend? Continue.

Go roll around in the hay with a beautiful lady.

What's with you and dames? Careful, there might be a needle in there. Give yourself a little proof.
There might be a hero in the hay. Oh, I thought you meant a heroin addict that just been in the bar.

I'm in check.

That's why we did injecting rooms injecting rooms in farms. Absolutely.

I'm sorry, I should have said a huge component of the

cold cut era is it's a little bawdy.

It's a little bit baldy. And it's also a little briny.

If you've got then you would use brine to make cold cuts. If you want the cold cut era to live on, you need to let go of the cold cuts being a central focus.
They have to come up. Yes, of course.

They have to come up. And he has a cold cut question.
We're in the middle of a cold cut question. I can't wait to answer it.
I say the sushi mango guy when he came in, beautifully dressed.

Like, I could see the detail in what he was wearing, like the jacket and the shirt.

Yeah, he was well looked after. I saw that Rod Laver sell out energy.
Oh, yeah, a three.

Three sold-out rod labors. Yeah, that was a that was a, oh, my jacket is a little bit bad.
I'll get a new one. As opposed to, oh, my jacket is a bit bad.

Anyway, off to make some sketches,

which is the Donna

aesthetic. Oh, well.

I've got to go make some sketch comedy. They're older than us.
They started later than us, and they're more successful. Now, Broden, what was your question? Thanks, Mark.

I like to get a role on the weekend.

I'm going to do it as if I'm on QA. Okay.
You say, Nice. And a question coming from Broden first.
We have a question coming from Broden. And can I be,

before you go to Mark, who is the cold cut expert, can you go to me first? I want to say QA fashion. I'm not an expert.
I'm sure there are people

butchers, screaming in the comments about microsciuto facts. But QA, throw to me first because I don't know much about cold cuts at all.
Although I do love, or did love a salami.

Okay, we have Broden here. He's from Turkey Breast.
Broden, do you have a question?

I don't live in Turkey Breast, man. I don't understand what you're doing.
Sorry. I don't understand that bit.
He's got cold cuts on the brain.

Sorry?

Sorry.

You think it says Monmorency?

It says Monmorency. I read it as turkey breast.
My apologies. All right, Monmorency, I'll take that.
Yeah.

Like this question is addressed to the panel. On the weekends, I like to get some rolls for lunch.
I will get some nice knotted rolls from my local bakery.

Then I will go to the deli section of this area. It is a bakery slash deli.

If I don't want to have a ham roll or any other major meat, what should I be having in that roll for lunch?

That's a great question, Broden. And listen, obviously, there's a lot of people doing it tough right now.

The cost of living crisis is happening, and there are factors at play beyond our country, beyond our nation.

But there are things that can be done. Obviously, the price of cold cuts, they're not created in a vacuum.
I know that if we were in power, we would definitely not in a vacuum.

We would be putting a limit on cold cut prices and

the cost of importing those cold cuts. There's a number of costs incurred.
We would be doing what we could to lower those costs.

As to the question about what you can be doing in the meantime, obviously it is going to take a few months to see that come into effect. Perhaps a salad sandwich with some cheese.

Maybe you could try

a sort of a veggie burger, something like that. There's a number of things you could put in that roll, even butter and vege mite is a great option.

But listen, I know we're all doing it tough. I've seen it, I see it all across the nation.

I'm gonna jump right in there and

go off. So,

you obviously don't want to eat any meats.

Well to be fair, I was gonna say something similar because there's not a lot of fucking things.

It's not a lot of fucking things, man.

But what I will say

Brennan's lost it. You broke him.
You broke him.

Oh, you're trying to say, bro.

All I was going to say is very similar.

But

I truly believe one of the most underrated things you can have for lunch is fresh bread and a very nice butter.

And why is it the butter costs so much right now, though? That's, I guess, my question to you. I don't know.

Well, I'm a meat man.

I'm a meat man. I think.

It's not the funniest episode. But there's something

that has made me cry with laughter.

Okay.

It's definitely not the funniest episode, I guess.

The energy of it not being the funniest episode and being 30 minutes in

doing QA.

A better roll and selling the cheese. And look, can I say? It's really broken me.
And Broden,

in what era of the Auntie Donna podcast have you broken to this extent? Yeah, never. Not in the new era.

Not

in the era before that.

The old era. But what I mean to say.
In the old era.

I like having a roll for lunch.

And I don't want to have to have ham. I'll just go, I have a ham roll.
But maybe I don't want a ham roll.

All right. Yeah, and people want.
What do I put in there? People want variety in their sandwiches, Broden. You know, that's an important

part of Australian culture. That's an important

roomie. Sorry, I let you talk.

I'm the meat man.

This question was geared towards me at first. I feel like I should be allowed to speak.
Yeah, sure, sure. No, no, go.
I'm sorry. You go.

We all love variety in our sandwiches.

That's a real Australian value.

Ever since Menzies, we've had a broad church.

Ever since Menzies, he brought together a broad church of sandwich lights, whether it be salad or ham. And that's what we're looking to achieve.
Anyway,

I'm good.

To close this out, what should I have on my rolls if I'm not on ham?

In my honest opinion,

get a really expensive butter.

Nothing else. How are you with fish, mate? I like fish.
Lot a bit of smoked salmon in there as well. No, no, no.
What? Fuck off?

He's having a swirly roll.

He's fantastic. He's a swirly roll and swirling.
Yeah, put it in, then dip it in some sugar milk.

Butter and veggie mite, mate. Oh, yeah.

Lindsay, can you? No matter what I say. Lindsay, can you bring up, can you bring up, get us some sort of backing music?

Because I'd like to close out this episode of QA with a beautiful song about cold cats. Yeah.
Yeah. Just anything, whatever comes up, it doesn't matter.

Wow.

All right, here we go. All right, here we go.

Cold cuts.

Ah, yeah.

It's tough. It's a tough piece of music, I'll admit.
Cold cuts.

Sort of just atmospheric.

It's not really a beat, a melody.

When I said it didn't matter, I fit was proven wrong. Cold cuts.

And yummy within the sandwich.

Lindsay, maybe just.

I like it.

Take it away, Mark.

Yeah, man.

On the cold cuts episode.

You summoned summoned him.

I think I did. I saw one.
You gotta come in. I think I did summon him.

What's his name?

Salami. Cold cuts are a type of me.

Cured.

And then kept cold. I think that was Joe's cilantry.

Keep them in the fridge.

They come in a variety of styles and meats.

Those meats can be turned into a cold cut.

There's two Selanitri brothers. Yeah.
One of them.

One of the Selenitries came into our podcast. Cold cuts.
While we were talking about cold cuts. I've never loved that heart on the pot, I don't think.
No, and it's during

Welcome to the new era of the Auntie Cover Podcast. You've been listening to the Auntie Donner Podcast.
Thanks for joining us for another rip episode brought to you by Auntie DonnerClub.com.

See you next week.