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1:06

Welcome to the off menu podcast layering

1:09

up the past the sheets of chat, pouring

1:11

over the bolognese of

1:14

good humor, pouring over the marshmallow

1:16

friendship, sprinkling over a little bit

1:18

of cheesy fun to make

1:20

the lasagna

1:22

of content.

1:24

It's high time. You did a lasagna on

1:26

a laptop. Fucking

1:27

love lasagna. I love lasagna.

1:30

That is a gamble. My name is James Acaster.

1:32

This is an off menu podcast, and we

1:34

invite a guest to our drink restaurant and ask for their

1:36

favorite ever start main course. Does a

1:38

side dish and drink not in that order. And

1:40

this week, our guest is Fine.

1:42

Really? Might be time to make

1:44

my annual lasagna.

1:46

Yeah. Well, lasagna. Yeah. Lasagna.

1:49

I only make because I put so much stuff in

1:51

it. It's so utterly unhealthy.

1:53

It's like a bomb. It's like a calorie bomb. Yeah. I can

1:55

only make it once a year and then freeze portions

1:58

and sort of break them out when I need

2:00

them. Invite me either for Nathaniel

2:02

Day, please. Come over the inaugural

2:04

Nathaniel Day.

2:05

Yeah. Come over for the inaugural Nathaniel.

2:08

Yeah. One of the things I had in Disney World

2:10

was

2:11

wait. I'm sure I will bring up Disney World

2:14

Food throughout the podcast. Oh,

2:15

you're gonna drip feed that stuff for years. Yeah. I

2:17

found you drip feed it for years. Yeah. But one

2:20

of the things I had from the French booth

2:22

in Epcot was a

2:24

cheap a free cheese bignet --

2:27

Mhmm. -- where the middle of the bignet was basically

2:30

Bechamel sauce and like

2:32

a cheesy but and it was very good.

2:34

Ugh. Only on holiday, would you eat

2:36

something so indulgent? So

2:39

decadent. That's not true.

2:41

No. You you did that now?

2:43

Yeah. Yeah. Yeah. I have it now. For lunch

2:45

at at when we do a full work day.

2:48

Yeah. Yeah. Whatever. Yeah.

2:50

Probably. But, yeah, guilt free though. Yeah.

2:52

Only on holiday. Sure. When I was in

2:54

Disneyland -- Yeah. -- Los Angeles

2:56

-- Yeah. You've probably had this one Veneto.

2:59

Add pretzel with cheese sauce in jalapeno

3:01

in the middle. Oh, yeah. It is. To

3:03

date, the saltiest thing I have ever

3:05

eaten, and

3:06

that's gabble saying that. Yeah. A savory

3:08

boy. And I eat bowls of salt like cereal.

3:10

He he does. Yummy yummy yummy

3:12

yummy. I mean, it was delicious,

3:14

but I had to I had to get a bottle

3:16

of water to drink after

3:18

every bite I took of that

3:19

thing.

3:19

You're in the desert? Yeah. Phone Brady

3:22

is a fantastic meme. It's so

3:23

good. All three of us sitting on this table,

3:25

Benito included massive firm Brady fans,

3:27

Vokey's side to have fun. We're Brady heads, and,

3:30

of course, you'll recognize her from television's

3:33

Acaster. Yes. And the

3:35

wonderful Acaster, Will of Miss Fortune as

3:37

well. And, of course, Ferne has a book coming

3:39

out strong female

3:40

character, which we'll be asking her about. Very excited

3:42

about. Yeah. I'm very excited about the book. Fern

3:44

is not only genuinely hilarious

3:47

and completely

3:48

unique. She's also had a crazy

3:50

life.

3:51

Yeah. And and all of

3:53

her stand up shows with a test of that. She's

3:54

got stuff to talk about that she talks about in those

3:57

shows. So funny while being

3:59

really open and revealing, I expect the

4:01

book. Is gonna be more

4:03

of her own unique brand

4:05

of comedy. Like all the look

4:06

for. Like all the best comedian, she's got

4:08

something to say. She's had a life

4:11

unlike this boring sausage.

4:13

Yep. Ed's pointing at himself there just so you know.

4:15

Yeah.

4:15

I'm not I don't have a sausage in front of me. Yeah.

4:17

There's not a sausage there that he's bought out and said, this

4:19

sausage couldn't write a book, because Eric's not lost

4:21

his mind. No. It couldn't. No.

4:24

It couldn't. But just to be clear. Yeah.

4:26

A sausage couldn't write a book. And if anyone sells you a

4:28

book and they say this was written by a

4:29

sausage, don't read it. Don't read it because it a

4:31

is probably not true. Yeah. It hasn't been by a

4:33

sausage or a lie. And you probably open it up and if it has

4:35

been written by sausage, it'll just be loads of grease marks

4:38

on the pages. Hold on, because it's because the sausage has been

4:40

valid around the IP

4:41

page. Yeah. Stupid sausage. As

4:43

always, there's a secret ingredient, and if Fern says

4:45

it, then we will kick about the restaurant because we deem the

4:47

secret ingredient to be

4:48

unacceptable. This week, the secret ingredient

4:50

is. The

4:51

little bag of onion that you get with an Indian

4:54

takeaway. An Indian takeaway. I never eat

4:56

it. It's just a sweet little polystyrene

4:58

bag that has chopped up bits

5:00

of onion in it. And especially

5:03

178 Joe what? Nowadays with that -- Yeah.

5:06

Which there was a box I could check that says,

5:08

don't throw in anything that I haven't

5:10

actually ordered. So please don't put in the

5:12

little extra bag of

5:13

stuff. I feel it's wasteful, please. And

5:16

then always turns up being like, oh, there's little sweaty

5:18

polystyrene

5:18

bag full

5:19

of onions there, and I'm not gonna use it

5:21

because you've made me a perfect curry

5:23

anyway. Yeah. I don't wanna put a little

5:24

sweat out there.

5:25

I don't need more more stuff.

5:28

No, sir. That makes me sad. And

5:30

that was if on Max Wolly suggested the little bag

5:32

of onion that you get with an Indian takeaway, James.

5:34

Oh, Max Sevonwell. Mhmm. Mhmm.

5:36

Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm.

5:39

Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm.

5:41

Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Mhmm. Any

5:43

chance to don't have you don't have a French accent as well.

5:46

You

5:46

don't have a Frankl packs of one well. I'll

5:48

be with a Maxner

5:49

band. Axis

5:52

LeVard, they did very well.

5:54

Maxis LeVard, done done well. Maxis

5:56

LeVard, done well. I'm

6:00

gonna level with you guys. We're at the end of a very

6:02

long day.

6:03

And yet, we're still churning out the best quality

6:05

folks in the industry. So that's what

6:06

mean. That's what I mean. I'm gonna level with

6:08

you guys. We're fucking brilliant at this. This is

6:10

how good we are. We'll move on in on fumes. Yeah.

6:13

Come up with reference about you can tell

6:15

us someone's name, and we can turn it into a Max and

6:17

Avan

6:17

joke. Yeah. Very much looking forward

6:19

to talking to Fern. This

6:22

is the off menu menu. Fern.

6:25

Hi, Friday.

6:33

Welcome Fern to the dream restaurant.

6:36

Hey, Fern. Welcome Fern,

6:38

Brandy to the dream restaurant. We've been expecting you for some

6:40

time. Thank you so much for having me

6:42

because I'm obsessed with food. I

6:44

think about album. As soon as I've finished one

6:46

meal, I think about the next Yes. -- meal.

6:49

And what I'm gonna have and what's gonna be the perfect

6:51

thing to

6:52

have. And is it when you finish

6:54

what meal and you instantly start thinking about the next

6:56

one, is that influenced by the meal you just had

6:58

and what you want to follow it. No.

7:02

Oh, I didn't understand that question.

7:05

I'll be honest with you, James. I didn't quite understand

7:07

the question. You've just finished a meal,

7:10

say you've just had a cheesecake at the end of the meal.

7:12

Then when you start thinking about the next meal,

7:15

are you thinking my my pal it now

7:17

after that cheesecake would like this

7:20

because that's where my plan is. Or

7:22

are you just thinking completely separate

7:24

from the meal you just had and thinking on?

7:27

I wanna have some because I I would find it hard

7:29

to think about the food I wanna eat. Well, I've still

7:31

got the taste of another food lingua in my

7:33

mouth. Usually, it's more fountains

7:35

me. Funness effect to be a bit, but

7:37

sometimes I've been so full that I can barely

7:40

walk after the be home.

7:42

And as this is usually on holiday, and then

7:44

I still want to look at menus and

7:46

windows and plan what I'm gonna attend

7:48

to anytime I go on holiday, I have a little

7:51

list of local foods that I've

7:53

never tried, and I have to try and check

7:55

off that list during the holiday. So

7:57

I went to Greece this summer and it was

8:00

the like, honestly, the best holiday

8:02

of my life. Mhmm. I'm still losing

8:04

the weight that I've gained from that. gained about ten

8:06

pounds -- Uh-huh. -- in ten

8:08

days. It was unreal. Great.

8:10

What

8:10

was on the list? What was on the list that you ticked off

8:12

in Grace?

8:13

There's any of it on the dream menu so that we want

8:16

want you to give us spoilers here. One of the was

8:18

gonna be on the dream menu, but it was too lame.

8:20

Even if I gave the explanation, it'd be too

8:22

rubbish. A Greek salad made

8:25

in Greece. Normally, if

8:27

someone said that, I would be like, are you doing it?

8:29

Like, the shit is fucking hell. But

8:32

the Airbnb that we were staying in, the

8:35

the guy who owned it, his elderly

8:37

father came around one night to fix

8:40

something for us, and he ended up staying for

8:42

three hours talking to us about how

8:44

Greece is amazing. All Greek people

8:46

have five

8:47

bellies. Everyone in London's

8:49

fucking cotton basically. Yeah. And

8:52

he said that a Greek salad made in Greece

8:55

with tomatoes grown there and olives grown

8:57

there is exceptional. Mhmm.

9:00

that. I just every time I eat it, I'll four of

9:02

him. So Oh, nice. Thank

9:03

you. And then we tried making it where we've got it back,

9:05

and it was just top terrible. Yeah. Because yeah.

9:08

It's an ingredients thing, I think. And like surroundings

9:10

thing. If you were putting on the dream menu,

9:12

would you want that old man to make it? Yeah.

9:14

Yes. I was so good. But,

9:17

like, he just was because I said, oh, I

9:19

don't really like

9:20

Lebanon, London anymore. And he just goes on that

9:22

rant about how the English were all

9:24

drunks and stuff. And we were

9:27

it was amazing. It was so entertaining.

9:30

So I had I had a lot of tasty

9:32

salads, which I was crap, but they were

9:34

amazing. And we got fat off them.

9:36

So there was a there were probably something

9:38

dodgy on them. had Greek

9:41

hand pies, which are basically like

9:43

just pies filled with melted cheese.

9:46

Not always fair. They've got all sorts

9:48

of nice cheeses. I

9:51

go in between being veggie and pescatirian.

9:53

I had tons of amazing fish and prawns

9:56

sake. That's like prawns

9:58

with feta and tomato sauce. And

10:00

I don't really like cakes very much, but they had

10:02

a nice cake soaked in orange

10:04

blossom honey orange

10:06

blossom. So

10:07

Great. Greek food. Every

10:09

time I'm reminded of Greek food, I remember

10:11

that it's probably my favorite food. It's unbelievable.

10:14

So good. And it it's not it wouldn't

10:16

be because a lot of the stuff on mommy, I knew today

10:18

is Chinese, but honestly,

10:20

like, I really respect. The way the

10:22

Greeks dofford. And also, you're on ice

10:25

cream.

10:25

Yeah. James. Right? You're welcome.

10:27

Not. Mhmm. Wouldn't give it a second for

10:29

Oh, come on. I will occasionally have it, if

10:31

it's a dead fancy place, like like,

10:34

that Chen Chen Police -- Yeah. -- in London

10:36

sometimes. The other head star ice

10:38

cream place on this little island we were

10:40

staying

10:40

on, and they had, like, the best pistachio

10:42

ice cream ever had in my life.

10:44

Oh, wow. And

10:45

I'm not an ice cream fan. Yeah. Yes.

10:47

Joseph Quinn would like that. Joseph Quinn came on the podcast

10:50

and chose the pistachio ice cream, a Ferraro,

10:52

I

10:52

believe, even though you've never

10:53

had it before. Yeah. But that's what's

10:55

great. Just make stuff up. Yeah. It's

10:57

where where you gotta go. Main menu. Have you had

10:59

everything on your menu today? Are you making stuff

11:01

up? That you've never actually had

11:03

before, combinations you haven't had or to all stuff

11:05

you've experienced first hand? So

11:07

I wanted to do the most genuine menu.

11:09

I I didn't wanna do any farture

11:11

segmenting. I didn't wanna

11:13

do it. I'm

11:15

not It's a big vegan sign.

11:18

Yes. You know what? Try and I try and be vegetarian

11:20

and tell fucking no one about

11:22

that because I don't want I don't like

11:25

being too Catholic about my diet --

11:27

Mhmm. -- and I hate when people got on and on

11:29

and on and on and on and about that anyway.

11:31

So didn't wanna do that. Yeah. I didn't wanna do

11:33

something about my Scottish hair edge and,

11:35

oh, you see, that's growing up.

11:37

And also, I grew up eating and I'm

11:39

really pretentious. Well, some people would

11:42

say it's a pretentious

11:43

way. Right. I wanted what

11:45

is my genuine answers. Do

11:47

you know what I mean?

11:48

Yeah. Yeah. Yeah. It's all things I've had.

11:50

It's all things that if I wasn't

11:52

thinking about calories or,

11:54

like, the best healthy food to eat, these

11:56

are the foods that I would choose. Mhmm. And I

11:58

said to my partner last night, what do you think

12:00

I've picked for the off menu, and

12:02

he guessed it almost exactly.

12:05

He guessed each

12:06

ring. Yeah. You

12:07

love truth.

12:07

From the bar bar, but at that point, I didn't

12:09

know what bar I want you're

12:11

not gonna break up over that. No. That's

12:13

alright. The only way well,

12:15

no. That's stepping to the dessert. But there was

12:18

a thing I said for dessert. And he was

12:19

like, you don't like those, I like those, and I was like,

12:23

that's

12:23

a big that's a big call. Isn't

12:24

it? Jet light, they saw it like those.

12:26

He just eats more of them because I'm always like

12:29

worried about having another moon phase

12:31

on me.

12:32

When you say you ate pretentiously as a child,

12:35

Oh my god. What do you mean? So

12:38

well, see, I don't think it. I remember there

12:40

was a chef, Gazi Air,

12:43

skin. Mhmm. That's really stuck in my head when

12:45

she said this. She said, like, in France,

12:47

you can eat well, and it's not associated with

12:49

your social class. So if I talk

12:51

about the way I grew up beaten, or if

12:53

I talk about the way I now, people go,

12:56

you've changed. As therefore, I've, like, commented

12:58

money and decided start eating like this.

13:00

Uh-huh. No. I've returned to the way that

13:02

I grew up being. Basically, my mom

13:04

would bake us for cats all the time

13:06

growing up. She would have Greek seem

13:09

food nights she would give us I

13:11

remember being really embarrassed of my lunchbox

13:13

a lot at school and really jealous

13:16

that wasn't eaten like what the scuffy

13:18

cats were eating. Like, I

13:20

really wanted cheese strangs or

13:22

do you know those daterly lunch bowls?

13:24

Yeah. And my mom would always sit me, like,

13:27

the children that eat that food, their

13:29

moms don't love them. Don't love

13:31

it. And I would be in a bag of veslas

13:34

as my snack. A

13:35

brick. You know? Yeah. That's exactly

13:38

okay. Yeah.

13:38

That they put they put them on cheesecakes and stuff.

13:40

Yeah. Yeah. Yeah. I'd

13:41

give us bags of that. Them. I

13:43

think they've been our secret

13:44

ingredient, but Yeah. Yeah. Yeah.

13:46

Yeah. So a lot, like,

13:49

interest in fruit Yeah.

13:50

can't imagine being a kid at school. Pulling

13:53

a bag of fisolation on me back.

13:55

There was one time lady I'm from my

13:58

school, like, quite a lot of child poverty, and

14:00

I remember my pallet school.

14:02

She pulled out of her home. Calls

14:05

never know how to have this. I was just eating

14:07

them during the week. And she

14:09

she was like, do you want some? And I was like, yeah.

14:11

And I just was like, couple of my mom's such a

14:13

bitch. always gave me fruit that's gonna Oh, yeah.

14:15

She never gives me a fruit by liver

14:17

all tablets. And then I do my mom later.

14:19

Can I of course, I'm really old tablets?

14:22

That's that.

14:24

And she's she had to say again, like, those

14:26

those kids have parents there. It's possible.

14:29

It's tough. Yeah. With

14:32

a god liver all the time. Pop

14:34

pop pop of

14:34

them. And

14:35

there were always these sweets when I was growing

14:37

up, like, push pops, ring

14:40

pop.

14:40

Sunbelt, may push, push, pop.

14:41

Yeah. The wessel, you know, the wessels,

14:44

the red pepper, candy. And my mom

14:46

would always say that the children that eat

14:48

them, their teeth rot in their

14:50

heads. Mhmm. So we never never

14:52

would allowed anything like that.

14:54

The push pop.

14:55

Yeah. Do you remember it? Don't push me and push a push pop.

14:57

Yeah.

14:57

Yes. Do you think any kid actually ever tried

14:59

to use a push pop in a genuine bullying situation?

15:02

And just got the absolute shit. Yeah.

15:05

Because the big kid pushes a little kid and the

15:07

little kid goes, don't push me. Push a push pop

15:09

and gives him a push pop, but then has a push pop. Yeah.

15:11

Obviously, a real life. That's an invitation

15:14

to get beaten up. Yeah. That's right. Beaten

15:16

up is out. Yeah.

15:17

I did manage to have one of the wessel ones

15:19

one time, and

15:20

that had a little stick coming out of

15:22

it that you could -- Yeah. --

15:23

play tunes on the rapper would have a tune

15:26

on the back. So you could play You

15:28

could play. You could

15:28

play a lot. Just you

15:30

in the in the playground with the your

15:32

little sweet playing a tune with

15:34

the music in front of you throwing Thistle

15:36

into your mouth. Do we have sleeves?

15:40

And then she also because I saw an advent

15:42

for, like, a boarding school and the the newspaper.

15:45

And I

15:45

said, I I wanna go at this boarding school

15:47

at my 178 the children that

15:49

go at private school, the parents

15:51

get the money for that by only

15:54

eating Tesco or Value Food. Now

15:58

your mom's got a lot of baby fighting over people's

16:00

parents. Yeah.

16:01

So I I always believed her. She was

16:03

like, you can either. Got a less

16:05

posh girl, but you'll eat terrible

16:08

food, or we can eat the way we do now.

16:11

Yeah. You chose to catch him fizzle this. Yeah.

16:13

Yeah. But then I asked I asked Ivy

16:15

about it. Ivy Graham. He's the person.

16:17

Oh, audiences? He was

16:19

like, no. No. We always on Nice first. Yeah.

16:21

Yeah. Finally,

16:24

the lie was exposed.

16:25

Robert, did you have to eat bad food? No.

16:27

Good food all the time. Wouldn't say so because

16:30

we've had him on this podcast before. His food choices

16:32

were all falling in. He he thinks that acceptable

16:34

dessert is banana and natural yogurt.

16:36

Yeah.

16:37

Well, yeah, I've worked a lot with

16:39

him and I was really shocked by the

16:41

way. He's he just doesn't

16:43

care. Yeah. Like, he doesn't sometimes

16:46

I would rather not eat than have something

16:49

rubbish or something that I'm not bothered about

16:51

Completely agree with. Yeah. Yeah. So where

16:53

is he just like I saw him having sausage

16:55

rolls for breakfast when we were in Melbourne

16:58

and things like that.

16:59

Yeah.

16:59

just was like like of all the

17:02

I love breakfast so much in Melbourne

17:04

because they've got the best brunch culture in the

17:06

world that I'll devote most

17:08

of my calories to have a breakfast foots

17:10

Mhmm. -- and

17:11

then just have, like, not very much at

17:13

night.

17:13

Just about your first of all.

17:15

Just about your first year

17:16

is to fly tough. I

17:18

pretty much blunch in the morning and

17:20

then Melbourne. And then I just eat, like, little monkey

17:23

at night with lots of

17:24

berries. Oh, you are the monkey in this situation?

17:26

Yeah. thought you ate in a little monkey. No.

17:31

That's a very lean meat. IIII

17:34

like a little monkey. Yeah. Like a I

17:36

just need a little monkey in the ability. A little

17:45

Well, I originate between eat

17:47

in value. Well, and then on to

17:50

just eat blueberries and yogurt

17:52

again and again and

17:53

again.

17:53

Well, it's

17:54

like my go to.

17:55

Yeah. Touring's difficult,

17:57

though, isn't it? Do you just get get give you energy, the blueberries?

17:59

Well, they're the best food for our Thanksgiving and Blueberries

18:02

every day for the last fifteen

18:04

years or

18:04

something.

18:05

Yeah.

18:05

I think it's my mom's influence.

18:07

Yeah. Because the kids who didn't eat blueberries

18:09

had parents who were all awful. Yeah. She

18:12

wants she would really embarrass me actually

18:14

one time when I was at I

18:16

was going out with this guy when I was sixteen

18:18

and his family always really

18:20

badly. And I was over at

18:22

his house, and we were ordering a pizza.

18:25

My mom phoned the their house

18:27

phone up. To ask when I was coming home for

18:29

dinner. So I was like, let's put that someone's speaker

18:31

phone and listen to this dumb bitch. And

18:35

she was like, Why aren't you coming home

18:37

for dinner? I've cooked asparagus, and

18:39

I was like, I'm having peaks of a mom.

18:41

And she went, but it's your favorite french

18:43

to call. No.

18:46

It's not sure. I just like to go. It's a bit

18:48

of a bit straight

18:49

later. You know, I would just like to go about

18:51

Quickly

18:52

about Oh, yeah. The way it was my favorite, because

18:54

the way my mom would cook it, she would cook it

18:56

just like lightly grilled. You

18:58

parboil it then boil it then put some parmesan

19:01

and garlic over the top and so

19:04

it was my favorite place. Yeah. Yeah. That

19:06

does sound good. Before we get into your menu, we

19:08

should talk about your book that's coming out

19:10

Oh, yeah. A strong female character?

19:13

Yeah. I can't change the title now.

19:16

My brother told me a changer.

19:18

Oh, yeah. Once your

19:19

brother won't need to change it to? You didn't

19:21

have any other suggestion. Okay. That's

19:23

always helpful then. So the prop when does that the

19:25

prop wizard, Bob Bob brother? Because

19:28

she was like, no, you're not changing. Oh,

19:31

yeah. I've got book coming out about how much

19:33

rubbish being an autistic woman. Yeah.

19:35

But it's also good. I think there's a lot

19:37

of good friends to because there's a lot aspects

19:39

to be in a girl that are really dumb. Especially

19:42

around the end, like a lot of posh skinny

19:44

women that I'm friends who have they monitor how

19:46

everyone's the in and I'm usually just

19:48

-- Yeah. -- continuously, and then

19:50

the background, not bothered about it. Yeah.

19:52

The funeral test that you don't really care about

19:55

confirmment, social

19:56

norms, or different different

19:59

nonvariable queues. So that's a benefit,

20:01

but the downsides is when I get

20:02

stress. I eat the same foods over and

20:05

over again. This

20:05

blueberries in yogurt.

20:06

Yeah. What I went through a bagel. I've got a few

20:09

bagel faces.

20:10

Yeah. I

20:10

just love bigger. I love

20:13

I love the sheep.

20:14

Certain type of bagels? What what do you want

20:16

on the bagel? III have I like the sesame

20:19

ones. Personally. I like

20:21

cinnamon and raisin -- Mhmm. -- just with

20:23

butter. Yeah. But also

20:26

peanut butter

20:27

178, not a fan of savory, big girls.

20:29

On a bagel with, like, a lot of felons

20:31

and I love it. I love a bait

20:33

with those felons and it. Yeah. There's

20:35

place near us that deliver bagels now

20:37

and get the smoked salmon and cream cheese

20:39

when there's so much smoked salmon and cream cheese. I

20:41

love it. Yeah. Yeah. Although they've recently started putting tomato

20:44

in there, which I'm very angry about, Yeah. I wouldn't

20:46

want

20:46

that. Too wet. Yeah. Yeah. Yeah. Yeah. But

20:48

I agree that smoked salmon and cream cheese if it's

20:50

a bagel or a sandwich or whatever. Often

20:53

people skimp on both those fill ins and it

20:55

annoys me. And I 178, like, a whole

20:57

salmon in there, a whole

20:59

spoon of cream cheese. So,

21:01

yeah, want it all in there. I want want the

21:03

more filling the better with the smoked salmon cream

21:05

cheese. I like an everything

21:06

bagel as well. Right. I can't

21:08

think of

21:08

them now without thinking about that film.

21:11

Oh, yes. Every

21:13

other ones. Yeah. Which describes

21:15

how I want my salmon and cream cheese.

21:17

Yeah. So it's like how you're ordering

21:18

everywhere all at once. Done

21:21

write about food match in the book. Oh, wait.

21:23

No. I did. Stay at the hotel. I

21:25

didn't write about all the nice food that I,

21:27

but I have gone through some mad faces where

21:30

I will just eat one foot. Like, one

21:32

time,

21:33

I was really sad after the breakups. I

21:35

only boiled eggs. Okay.

21:37

For 178, I think

21:38

it's even more sad. Yeah. Oh, it was them

21:41

fun. Even basically, I

21:44

read the Both Charles,

21:46

Sati and Rihanna had lost

21:48

weight from only in boiled eggs. There

21:50

you would.

21:52

So let me there was a lot

21:54

of other stuff as well, like your

21:55

dignity. It's not smoking like

21:57

a big fire all the time. Listen.

22:00

It was so bad. I started getting these

22:02

like after maybe three months.

22:04

Three months of owning. I'm

22:06

telling you it was, like, gross, like, boiled

22:08

eggs on Mars. Oh my god. It was soothe.

22:11

How

22:11

many boiled eggs a day were you eating? And were you

22:13

eating anything else as well?

22:15

Sometimes I was eating meat that

22:17

I would sometimes eat chicken. But

22:19

but that's the present as well because I keep

22:22

drinking

22:22

-- Okay. -- for the next two together. Yeah. Chicken and

22:24

egg.

22:25

But no. Not very much How many how many

22:27

eggs were

22:27

you eating a day?

22:28

I think I was the end. I

22:30

could do sex to

22:32

eat. Yeah.

22:34

If I ran out with eggs, that was stressful.

22:36

So

22:36

yeah. We we only eat in them

22:38

in, like, you know, proportions, like,

22:41

that you get a I

22:42

would have two But it had to be I would

22:44

have two eggs at a day. Get in the box. Yeah.

22:46

Yeah. Yeah. Yeah. And then put them in salt.

22:48

Yeah. And then I started to get bad

22:51

pains in my side. Yeah. And

22:53

the GP was like, have you have

22:55

you been doing Atkins or something? And

22:57

I was like, Yeah. Something like that.

23:01

And he said -- Yeah. -- take take that

23:03

medicine. Go home, drink all the

23:05

water. Eat some toast. And I was

23:07

like, I can't believe my prescription is toast.

23:09

This is amazing. That's like my

23:11

dream is to be prescribed toast. Because

23:14

I the way I got into this podcast

23:16

was I heard that Catherine Ryan

23:18

didn't like

23:19

bread. And I agree with Catherine Ryan

23:21

on like, ninety nine percent of things.

23:25

I don't know. Well, to have

23:27

the power to not, like, birds

23:29

-- Yes. -- I can't imagine that. I

23:31

love it more than anything. I love it more than

23:34

I would I would give up alcohol before

23:36

that would give up sugar and sweets before

23:38

bed. Uh-huh. There's there's no bread

23:41

I've ever had that don't like. I've tried diet

23:43

breads or bread that's just made the

23:45

seeds. Like, I love all bread. Like, you

23:47

see, you you like having a meal and then

23:49

immediately thinking about the next meal. So when

23:51

you're in an obsessive

23:52

phase, that must take all the joy out of it because

23:54

you're you're eating two eggs and then you know that the next meal

23:56

is gonna be two eggs. Yeah. That's more like

23:59

I think definitely being in a couple who

24:01

helps because I eat a lot more

24:03

normal meals now. Anytime my boyfriend

24:06

goes away, I'll just revert back to, like,

24:09

he went away recently and when he came back, there

24:11

was nothing left in the fridge. I hadn't

24:13

done any shopping. And I'll just

24:15

eat, like, very plain

24:17

foods, just berries and yogurt

24:19

again. It's like I can't think what to have

24:22

on my own.

24:22

My wife my wife's very similar. So -- Yeah.

24:24

-- when I go away, like, it just all go it

24:27

all cost

24:27

a shit. Like, it should be, like, add crisps on the

24:29

toilet for dinner or something like

24:32

Latteries of crests would be offered I'm

24:34

not bothered about at all. The main time

24:36

I eat crests is FAMA egg because

24:38

it was always

24:39

updates. Yeah. In the audience?

24:42

Well, they're the worst. Yeah. Yeah. They're confidence

24:45

to do this. Yeah. When people order

24:47

to broadcast, There's some foods, I think.

24:49

That's just like a waste of my time. Like, croissants

24:51

as well, unless it was a mega fancy

24:53

one, I wouldn't bother eating a plain

24:55

one. Place the time. Oh, yeah. I don't I don't want

24:58

a plane. Yeah. But no. See, I'm

25:00

similar. I wouldn't order a plane croissant.

25:02

I wouldn't, you know, buy any plane croissants.

25:04

But when you're in a situation where there

25:06

is a plane course on and you you you like a

25:08

final have it and it's warm and you tear

25:10

it

25:10

apart, and just so buttery and

25:13

delicious.

25:13

Why it's gotta be, like I was gonna say, it's

25:15

gotta be a mega buttery one.

25:16

Yeah. Because

25:17

if you get one that's not mega buttery and it's

25:19

a sign. It's the worst But it's tricky,

25:21

very bad. Yeah. Yeah. Like, well, I wouldn't

25:23

eat. Say you were at a work time

25:25

and the work class once there. Like, here in the UK,

25:28

I wouldn't bother. If you were in France,

25:30

Yeah. We did it. Or, like, Melbourne.

25:32

We went on a trip to this Plosive,

25:35

fetchroy Melbourne that

25:37

does Insanely fancy

25:39

croissants. Do you know the place I mean? Well,

25:41

I've never been to Melbourne, but

25:43

I follow a croissant place in Melbourne

25:45

on Instagram because

25:46

it's called it's called Loon. Yeah. Yeah.

25:48

Yeah. There.

25:49

Yeah. Absolutely impressed with it. I've I've been

25:51

to Melbourne multiple times. Don't

25:54

know where you're talking about. Ed

25:56

follows a class on length of Melbourne.

26:01

Well, better get into your menu properly. Let's

26:03

start with still of sparkling water. Sparkling?

26:06

Yeah. You came you came alive when you

26:08

said sparkling milk. I yeah. Yeah. was

26:10

a victory. Mhmm. And do you know

26:12

what? Because I'm pretty obsessed with

26:15

eating the perfect foods Mhmm. --

26:17

and eating really healthily and stuff.

26:19

A lot of people are very critical of that

26:21

now, but I'll get a new buzz out of

26:23

it. And I read sparkling

26:25

water is bad for you in some way. Just

26:28

slightly bad for

26:29

you. Mhmm. So whenever a drinker of your

26:31

wife, Carrebo, no. Which

26:33

is quite sad because that is just water.

26:36

Your own body? Just yeah. Yeah.

26:38

It feels mad, like, drinking spits

26:41

or

26:41

something. Do

26:42

you think your mom would say

26:44

that the kids who had sparkling water, their parents didn't

26:46

care about them.

26:46

She actually thinks I've gone too far. It was

26:48

the food thing now, and I'm like, well, you've planted

26:50

the seeds of it. I

26:53

mean, did this I I guess she can't put

26:55

anything down to, you know,

26:57

like the way an adult, it's way

26:59

you eat now. She can attribute

27:01

it attribute none bit to her herself

27:04

as a parent. Yo. She was always like going,

27:06

kids who eat this is good for their parents, but

27:08

as you grow up, I

27:09

mean, if anything, the way you eat now is completely

27:12

because of your mom.

27:13

Oh, definitely. But

27:13

does she take any credit for it?

27:15

She does she was really pleased. I went

27:17

on pleased dense podcast

27:19

and talked about good food because

27:21

she was she was a little bit annoyed because I

27:24

also talked about 178 I worked in a strep

27:26

club in this guy that had down syndrome would

27:28

come in all the time and show at us. So

27:31

she was very upset about that, but -- Yeah.

27:33

-- but then the catch of thing made up for

27:35

it.

27:35

Yeah. So

27:38

here's a question that everyone probably had earlier in the

27:40

podcast. I feel we should circle background to

27:43

before we move on with the menu

27:45

is, sorry to ask it, but

27:47

how bad did your fats stink when you were

27:49

in the eggs all the

27:51

time. They weren't they weren't bad. They

27:53

actually worse when I eat a lot

27:55

of tofu and beans, which are two

27:57

of my favorite Yeah. But I

28:00

fart lords and lords and lords.

28:06

Two the second two loads and loads.

28:08

Maybe love. Yeah. Loads.

28:10

But James

28:11

knows exactly why I'm laughing just because I find that

28:13

sort of thing really

28:14

funny. Yeah. Yeah. Said it in a very serious way,

28:16

like, you're amusing on it.

28:17

Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah.

28:19

Yeah. But around two more loads in there.

28:21

Isn't it good for you.

28:22

Yeah. Probably. I've

28:23

got really into reading about the gut

28:25

microbiome --

28:26

Uh-huh. -- the in fermented foods, but

28:28

I get tend to get, like, quite obsessive about

28:31

one thing at once. So I read that

28:33

eating for your gut is gonna help you

28:35

to live longer. So I made my own kombucha

28:38

I bought, like, the fangis that make kefir,

28:42

I made my one, what's the other 178?

28:44

The fleekies. Cabot.

28:46

Kempty. Kempty.

28:49

I'll make it all at And then

28:52

you're not really supposed to eat owe them

28:54

free things at 178, and then, like, massive

28:56

quantities. And I honestly just,

28:58

like, my shits were, like, flying out

29:01

really, like, wet my glitz. It

29:03

was a little bit Oh my god.

29:05

Because I was, like, I didn't know the

29:07

power of that their stuff had ads. Yeah. I just

29:10

thought I'll be fine. But,

29:11

yeah, I love all the front ended stuff. So

29:13

you see the lights? Was it it was just the amount that

29:15

you're eating was what was causing the wet piglets?

29:17

Yeah. You can't have the c keys at once. Your

29:19

manager's, like, sorta sprinkle them throughout

29:21

your way. Put three

29:22

k's together and stuff stuff stuff

29:23

stuffs. Yeah. That's 178 stopped. Right?

29:25

Yeah. I didn't know. I didn't know. This is

29:27

gonna turn pretty

29:28

bad. Copy it. I'm so bad. Potlums

29:30

are red, found ready. Potlums are red.

29:32

Red. I mean, I didn't even get an pop

29:35

drums until recently. I wouldn't even they

29:37

were one of my waste of time foods along

29:39

with crests and croissants.

29:41

Yeah. Your

29:42

waste of time food seems to be quite sort

29:44

of flaky.

29:44

Anything Harvey that might Like carbs, Yeah.

29:47

Anything car repair or car repair that I'm

29:49

not gonna I have to enjoy it to the

29:51

to the max. Mhmm. That's my role referred

29:54

to. I have I want every meal

29:56

time to be amazing. Yeah. Basically.

29:58

Apart from when you're in an egg phase.

30:00

Oh, apart from the eggs and the blueberries and

30:02

the yogurt, Yeah. Because

30:04

you've got to be amazing or That's

30:06

amazing. That's amazing. Yeah. Yeah. Yeah.

30:08

So yeah. So, like, we've so your girl,

30:10

another grapefruit for your girl. Got

30:13

that's really

30:13

good. And blueberries are gonna stop me from

30:15

dying of apparently.

30:17

Yeah. --

30:18

I feel like I'm doing a good thing when I

30:20

So, I I mean, it sounds like, when

30:22

you're eating, you're often very like,

30:24

you can talk about IVO just like you can just sit there

30:26

and eat a sausage roll. He's not thinking about any

30:29

of it. Sounds like you're always thinking.

30:31

You're always thinking when you're when you're eating a

30:32

meal, why am I eating it? Yeah. What's this for?

30:35

Is it worth it? Mhmm. Is it stress am

30:37

I on for

30:37

pleasure or am I waiting for function?

30:39

Yeah. Yeah.

30:40

Is it stressful? I get

30:43

stressed one. So I like

30:45

to be in charge of what

30:47

food place I'm going to -- Mhmm.

30:49

--

30:49

like, mover and I know where I want

30:51

to go. I've just had a lot of my

30:53

best food experiences there. Mhmm. That's why

30:55

I keep mentioning it. Mhmm. So I know where I

30:57

want to go a lot of the time. And

30:59

I have a friend who won't

31:02

name because they're a good person. They're

31:04

an expert at packing the

31:06

shuttest person is.

31:09

And I don't ever wanna waste a breakfast

31:11

at my time on Earth. So

31:13

if I'm trying to

31:14

be, like, cool and relaxed and stuff and

31:16

let another friend pick it. That's why not feel

31:18

the worst. Yeah. Because a lot

31:20

of people don't care about foods.

31:22

Yeah. I still remember there was like one

31:25

breakfast where it was crap.

31:27

I still sticks in my

31:28

head. That was seven

31:30

Oh, yeah. Sydney breakfast. Oh, man.

31:32

It's a lot of yeah.

31:33

Does it make you lose respect for people if

31:35

they pick some of my crap?

31:37

I would resent them for a long time.

31:39

Yeah. Yeah. And it and it does make me

31:41

lose respect. I'll sometimes describe a person

31:43

as, like, through the type of person

31:45

who would go at a Japanese restaurant order

31:48

them. Was that really my old, like,

31:50

chicken curry that you get? It's not like

31:52

a katsu curry. Yeah. Yeah. Yeah. They they

31:54

ordered a katsu curry. Yeah. I'll describe people

31:56

with that. Yeah. Yeah. Or their

31:59

favorite their idea of a great dinner is

32:01

a

32:01

roast. Yeah. I'll just describe that as

32:03

an insult, but then no one else knows what. Talking

32:05

about. Well, I get you. I mean, yeah, it was I mean, you know,

32:07

I I love a roast dinner, but you were saying before the

32:09

podcast when you hear people have chosen that as their

32:11

dream. Me on this.

32:12

It's so sad. Yeah. Just

32:16

flavors and, like like, most

32:18

most mustard choices or Chinese things

32:20

-- Mhmm. -- because I like, China,

32:22

they they don't just care about flavor. The kid

32:25

about texture, which is why you get so many

32:27

different amazing textures of tofu.

32:30

And then here, it's just like, I

32:32

just love a bit of roast meat with

32:34

salt and pepper on it. And people get

32:36

really defensive over it, but then

32:38

brag in about Huddl, lovely Sunday

32:41

roast. It's everything that's wrong with us,

32:43

country. I mean, England.

32:46

Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Oh, good afternoon.

32:48

Yeah. Do

32:49

they not like a roast dinner in Scotland?

32:51

They probably do. But you

32:53

got your own breakfast there. You have your own roast

32:55

because you got your your Scottish breakfast to

32:57

a very clear.

32:58

Yeah. I really meant square

33:00

sausage. Yeah. It

33:01

adds three different types of veggie

33:03

square sausage. Yep. There's

33:05

one good one, but I can't remember who

33:07

makes a maybe faceplant

33:10

or something. Mhmm. But Yeah. Really mess,

33:12

square sausage. Rules. I remember

33:14

the first time I had it. On the Isle of Mole

33:16

was that I had the first square sausage I've ever had

33:19

and it's a it's a ratatouille moment

33:21

actually. And anytime I have a square footage on

33:23

transport, it makes sense to be a lot more. Yeah.

33:25

Type more. Before

33:26

that I was a pristine thing. Is it

33:28

not?

33:29

Is it? We call it a ratatouille. We call it a

33:31

ratatouille. Bonito

33:34

has got a tober morley t shirt on there. It's not

33:36

a ratatouille shirt. That that is he's got a great

33:38

Benito because he's he used to be a magician.

33:41

And this is like watching a magician

33:43

at the end of this show. Yeah. I mean, were

33:45

you thinking of tober morrie

33:47

and then opened in their shirt and it's a tober morrie

33:49

t

33:49

shirt. That was amazing. But

33:51

he's He should say he's wearing thousands of t shirts.

33:53

He's layered up. Yeah. He's wetting. Side

33:55

pat. I

33:56

didn't wanna talk about Scottish foods

33:58

very much. You

33:59

don't like it? Because I tricked you into it then.

34:01

I'm not a very Scottish person. Wrong.

34:06

No. But I can I'm just

34:08

not there are some foods

34:10

that I'll be that I'm at SBA.

34:12

I mean, they're terrible for you. Like,

34:14

Scottish breads is amazing. Have you

34:16

had stories in

34:18

Scotland? Yeah.

34:18

Yeah. Yeah. Lovely.

34:20

It's lovely.

34:21

Yeah. But when have

34:22

you had that, you've never mentioned that.

34:24

Stovis? Yeah. Oh, that's not been like

34:26

such amazing experience that It's

34:28

come up.

34:28

Yes. It's not too. It's not for too much.

34:31

In restaurants, it's just not like,

34:33

I've I think I've had it and It wouldn't

34:35

be a thing you would have in a restaurant. It would be a thing that your grandparents

34:38

and mom would make. Mhmm. But,

34:40

anyway, I didn't I didn't wanna have any

34:42

Scottish she hangs on the

34:44

menu.

34:44

You're fair enough. Because he doesn't because I'm just

34:46

not. You know Scotland?

34:47

I'm just not bothered about

34:49

it. Yeah. Mhmm. And,

34:50

like, a lot of Scottish lands in Arizona.

34:52

Gone and on about these things called empire

34:55

baskets. They're so

34:56

average. Mhmm. That

34:58

may be controversial point.

35:00

Yeah. Well, See, we don't know that.

35:02

Yeah. Obviously, you're gonna get you

35:05

you'll find out when this goes

35:07

out. Yeah. Of all the Scottish cakes,

35:09

it wouldn't be my I it would

35:11

never be my god

35:12

too. Mhmm.

35:13

What is an empire biscuit? Oh,

35:15

gosh crap. It's like to

35:18

not even sharp breaded biscuits. It's not even

35:20

as rich as

35:21

sharp bread.

35:22

Just like two plain crumbly

35:24

biscuits, about the size of

35:26

my hands. Yeah.

35:28

So quite big. And then

35:31

on top, there's just like ice

35:33

and -- Mhmm. -- stay nice and --

35:34

Yeah. -- and then, like, a major gym. Mhmm.

35:37

And then there's just some gym in the middle. When

35:39

my mom used to make them, I'll be like, wow.

35:41

If you made these again. What we

35:43

do have is really nice, are these things called

35:45

pineapple tarts. You can get them if

35:47

you're ever getting in Scotland, so you'd get them in

35:49

a supermarket. It wouldn't be a fancy

35:52

thing. And that's like a little

35:54

pastry piece, filled

35:56

with whipped cream, and some plain

35:58

apple

35:58

jam, and then like bright

36:00

yellow, asin onto Yeah. Great. Well, that's

36:02

not the Marks and Spencer's ones that Simon

36:05

Wogan recommended. Yes. And I got really

36:07

into them. There's only certain Marks and Spencer's

36:09

but sell them. There's one of the Oxford

36:11

Street Marks and Spencer. You can get those pineapple

36:13

tarts. I love them. Absolutely double

36:16

thumbs up. I didn't know there were Scottish thing.

36:18

I think they are.

36:19

Yeah. Delicious. I'm not a pineapple guy.

36:21

Yeah. Well Why? Just

36:23

don't look really I'm not that bothered about taste

36:25

of it. My wife's allergic to pineapple.

36:27

Oh, there you go.

36:28

Yeah. I used to get that.

36:29

Yeah. And then I thought everyone's mouth heart

36:31

when they eat pineapple. And it was only

36:33

by chance. I said to one of my colleagues 178

36:35

day, I love pineapple, but I eat. They

36:38

call the mad bean that you get. And

36:41

then he was like, what are you talking

36:44

about? I'm

36:45

gonna go to hospital every time.

36:48

I'm gonna pop up and go all red. I

36:50

was getting these random food

36:52

allergies out nowhere,

36:54

really. Yeah. But I figured I've gone away

36:56

now. There used to be a pizza Plosive Heather

36:59

Greene and Larson that dead desk

37:01

pizza was so incredible. But

37:03

every time I ate it, I would find

37:06

it hard to believe and my lips would swell up.

37:08

Every time you ate it.

37:09

That was the thing because we we would be like,

37:11

oh, should we order our allergy pizza

37:13

again? Yeah. never find out

37:15

what was on it. But but that was

37:17

how tasty it was. And then the people that I

37:20

think that it was called the gold of

37:21

Naples, that was the pizza, please.

37:24

They moved back to Naples to make

37:26

pizza.

37:27

Oh. So they

37:27

must be the best.

37:28

Yeah. Yeah. Absolutely the best.

37:29

Or they just killed too many people

37:31

here. Yeah. We have get out of here.

37:32

Yeah. We gotta go. So we're

37:34

leaving.

37:35

I've never had the pizza without

37:37

good sense. What type of bread are we talking

37:39

before we move on to your start?

37:40

Oh, yes. Gales, potato,

37:43

and rosemary

37:44

salad. That's good. It's

37:46

happy. I absolutely love it. Or the butter,

37:48

quicks. Wheat butter, which order

37:51

any wept butter, like when you

37:53

get wept butter in a

37:54

restaurant. So I'm loving this very

37:57

specific things that you want. This is what

37:59

I like in a menu. I get excited when

38:01

the guests come on and have specific ideas

38:03

for

38:03

each. See,

38:04

the quick butter. Mhmm. I think that's

38:06

when they sell it gales as well. Right?

38:08

Yeah. Yeah. Yeah.

38:10

Sometimes, weekend morning, delivery. Get

38:12

delivery gales.

38:13

No. Yeah.

38:14

Italian rosemary sourdough. Little log

38:16

of butter. That

38:17

is your go to as well.

38:18

Oh, yeah. That 178? Yeah. That one or a

38:20

honest, any of the ones at Gales are really good. We got I got

38:23

seeded seeded the other day. got seeded

38:26

is my second choice, but petite oranges ring is

38:28

just the best the the best one. I

38:30

just I get annoyed with places lying

38:32

to me about their bread being sourdough

38:34

when it's not

38:35

Mhmm. -- taken me for an idea. I

38:38

was gonna see the a lesser word there.

38:40

Yeah. It was in a branch

38:42

place in Glasgow and

38:44

ordered eggs and toast

38:47

will be my go to Braun Shorder, and

38:50

she brought me over. This happens

38:52

to me all the time. They don't even

38:54

toss the

38:54

toss. It's so many places. Yeah.

38:56

It says come up for years.

38:58

Mhmm. I I get annoyed. Yeah. Yeah.

39:00

I hit completed in restaurants. Right?

39:02

But then it happens just too

39:05

many times to you. So I've got a block

39:07

less hot white bread

39:10

slice like that

39:12

that so so thin. Yeah. And I

39:14

said, sorry, would it be

39:16

possible to get my toast more

39:18

toasted? And she sort of worked

39:21

to me 178 that's actually this

39:23

type of sour dog just doesn't

39:24

toast. She went, I can try. I can try.

39:29

And I just because you think we're confident

39:32

during comedy, but when someone tells you

39:34

such a confident

39:36

pic of a lie -- Yeah. -- that you

39:38

can't toast talks. I

39:41

was just like Yeah. Yeah.

39:43

Can you take it back? Because I was like, I'm thirty

39:45

six now. If I don't because

39:47

normally, I just cringe at sending stuff back, but

39:49

I thought if you don't do it now, you never will.

39:52

gets brought back and loom

39:53

behold, had some color

39:55

on -- Yeah. --

39:55

because there's no such thing as untrustable bread.

39:59

As

40:00

shots. Yeah.

40:01

Unbelievable. Yeah. The sheer

40:03

brass deck

40:04

of some are going. I can try. It's

40:06

just you probably don't understand science.

40:09

We're not gonna be able to toast this. It's the

40:11

magic it's magic

40:12

bread? So

40:13

Oh my god. Unbelievable. Also,

40:16

I bet they didn't even toast it as much

40:18

as they could have. No. Because they didn't

40:20

want you to know they'd fully like

40:22

you go. That's the best we could do, but it probably

40:24

wasn't the best one. So

40:25

how did this come about? Were a lot of people getting

40:27

burnt toast and sanding it back in place?

40:30

Because

40:30

I just Possibly. They were

40:32

slightly out on the side of caution. Yeah.

40:34

Just do. Can't be a time thing, can it? It can't

40:36

be like they save a minute, so

40:38

they just send it out. Maybe people don't want maybe

40:41

some people just don't want it that toasted bun

40:43

and put stuff on top of

40:44

it. But I'm not seeing over time, please,

40:46

as I get given bread

40:48

that's -- Mhmm. -- just been

40:50

a hot Acaster for a

40:51

minute.

40:52

But with with some sourdough, I do

40:54

find that you need to stick it in toaster

40:56

twice.

40:57

Right? Mhmm.

40:57

Because it does come out looking like it's not been in the

40:59

toaster

40:59

and you need to need to stick it through again. Sure. It doesn't

41:02

give the impairments in the toast. And how do

41:04

you feel when you get given bread that

41:06

isn't sourdough and are rushed on

41:08

and they call it sourdough because they take

41:10

you for a con.

41:13

Just in case anyone wasn't sure what the

41:15

phrase was earlier on that firm was avoided.

41:18

I'm not sure that's happened to me or maybe I'm just

41:20

an absolute

41:20

sucker. Yeah. You yeah.

41:22

Maybe you have an accent on what store

41:24

it is. Yeah.

41:26

I know you are. Don't take that guy for

41:29

for a sea. He's

41:32

gonna know his his stuff. Whereas I would probably wouldn't,

41:34

you know. Given that you've chosen we

41:36

we know we know this before, going

41:38

into your course since you chose a lot of Chinese,

41:41

were you tempted for proper arms or bread

41:44

to go pro and crackers?

41:46

No. Not not not about prom crackers

41:48

at all. Another waste of time for Yeah.

41:51

My me, Alison, spent all

41:53

-- Yeah. -- comedian, We went for

41:55

Chinese there, and

41:57

she got oh, her grandma

41:59

boyfriend just poof the order

42:01

from crackers. And I think I had 178.

42:03

And I remember that I was in I don't know if she

42:05

kinda worked at me like, oh,

42:07

that's surprising. And I didn't

42:09

I didn't wanna see. Like, that's just doesn't have anything.

42:12

I'm not followed about. Mhmm.

42:13

Well, she once worked in exchange

42:16

for pronged trackers and that's

42:18

in a Chinese She did. She told us this. Yes.

42:20

Yeah. Yeah. Yeah. She told us this. I forgot

42:23

the I don't have a bad

42:24

day. And she's

42:25

usually up beaten with a stick by an old

42:27

Chinese lady.

42:28

Yeah. Yeah. She told us that

42:30

as well. Yeah. Yeah. Yeah. Yeah. It's your

42:32

friends.

42:37

So your dream starter then. Are we straight

42:39

to Chinese food? Yeah. This is

42:42

I don't know if this will will be allowed.

42:44

Does that start? Yeah. Because it's a breakfast

42:47

food. It's a Jianbang -- Right.

42:49

-- which is a Chinese trip. Mhmm.

42:51

And this is like my all time favorite food

42:54

in the whole world. Both of my brothers

42:56

live in Shanghai. And I went

42:58

to visit them a few years

43:00

ago and they just they just would,

43:02

like, order food for me and I didn't

43:05

have, like, a single bad food experience

43:07

because because we grew up together, we all

43:09

like the same things, and they knew what I would like.

43:11

So the first morning there, one of them just

43:13

went silently, like, got me this

43:16

thing from my stove and handed it to me.

43:18

And it's a savory

43:20

drip. The makeup on my Quebec crap

43:22

maker crack two eggs onto

43:25

and fry them on that. Then

43:27

put hoisin sauce

43:29

over it. Spicy little peckled

43:32

vegetables, then they get fried

43:34

178 on skins, crush them

43:36

up there. They're all, like, crunchy and sprinkle

43:38

it over the top. And then

43:40

people get different felons on

43:42

top of that. So my choice is

43:45

like this spicy chewy tofu sticks

43:48

but other people get little sausages or

43:50

a bit of bacon, and then they

43:52

put some lettuce, coriander, on

43:55

top. And wrap it all

43:56

up. Mhmm. It's unbelievable.

43:58

Yeah. Sounds good. Oh, it sounds so

44:00

good. I'll tell you where I'll get them. I found

44:02

a police to get them in London. Pleasant Lady.

44:05

Pleasurent

44:06

There's a

44:07

place called

44:07

Pleasurent Lady. Even if you see the champion here,

44:09

but III

44:13

think that's a jumping place. No. Please

44:15

tell us where you get them in in London. It's

44:17

called Chinese Toppers House, and

44:19

it's a few were about to, like, go

44:21

into

44:22

Chinatown. Next to the Plosive

44:24

where they have magic make on,

44:28

a guy kind of over the name of this deal.

44:31

Because you know why I was thinking of that?

44:32

Yeah. Because I was walking to get a Janbank, and

44:35

there was all the topless pictures of the magic

44:37

make glass. Oh, okay. A bit there

44:39

starving. I'm just eating a terrible diet.

44:42

It's

44:43

been a lot of weeks all the time. Yeah. Yeah.

44:45

Yeah. Pleasant lady. Jamming Trading

44:47

Store, Oldspitalfields market.

44:48

So I thought you're gonna go with pleasant lady in other

44:50

ways for you to get One's a little bit to

44:52

me. Yeah. There is another one in Chinatown

44:55

just around the

44:56

corner, but I didn't read it as much.

44:59

It's just amazing. I've

45:00

got to try this. Never happened before.

45:02

It sounds great. And

45:03

How'd you explain that? I'm sure

45:06

you can guess the ingredient that got

45:08

me most excited when during the disco the

45:10

Crispy 178 I do that from the you're

45:12

Crispy Tonskades is when I was

45:14

like, well, I'm eating this. Yeah.

45:15

Yeah. You did like

45:16

Sounds like so good. What it's like

45:18

you're saying about texture, like it's and

45:20

they've actually thought about how it feels in their mouth

45:23

as opposed to it all just being wet

45:24

stuff.

45:25

Is

45:25

like a lovely hangover food or just

45:27

any time food, but -- Yeah. -- definitely

45:29

a breakfast food.

45:30

Well, that sounds great. That's a bit. I mean, that's the

45:32

first time we've had that on the pot

45:34

-- Yes. -- to swerve into it. Always good. And it's made

45:36

me There's a new one. I'm gonna I'm gonna go and try one

45:38

because I've never

45:39

Please. Just every time I talk to the past,

45:41

pleasant lady, I'm like, that sounds nice. Yeah.

45:44

And I will I really do wanna stress.

45:46

I didn't put because one of my pals was like,

45:48

oh, your your suggestions are dead

45:50

pretentious. Apex, what

45:53

are my favorite foods?

45:54

Yeah. So I couldn't get off your back. Yeah.

45:56

I just want an adventure in my mouth

45:58

every time. Yeah. Well,

46:01

look forward to having that tweet. That you're about any context.

46:04

I'll personally got out.

46:11

Dream main course.

46:13

So I changed this last minute. Uh-huh.

46:16

This morning. I thought I was gonna go

46:18

for map or to a fur --

46:19

Mhmm. -- because it's got my favorite condiment

46:21

and a Lau GaNMA.

46:24

Oh my god. was on my dream menu when we

46:26

did

46:26

episode one

46:26

hundred. Yeah. I had Lagerma, the chill the chilli

46:29

oil. Yeah. You can put it on well, it's not

46:31

just it's a chilli oil with, like, salty

46:33

little soybeans in it.

46:35

Just soybeans. And you get more peanuts

46:37

in as well, but that was dangerous when I had

46:39

that one. I was just eating that like

46:40

yogurt. Yes. Yeah. Yeah.

46:42

I had that. But this this dish

46:44

has all those flavors in it, and it's Malatang

46:47

-- Right. -- which was not

46:49

affecting my brother's introduced me to Bob

46:51

Sands had in different places. If anyone

46:53

knows good London Maritime Place, please

46:55

let me know because I can't. Seem to find one.

46:57

So malletang's where you get a

46:59

very spicy soup

47:02

base. You can peck how spicy

47:04

you want it usually. And it's got

47:07

lots of, like, chili oil and session

47:09

peppers in it. Mhmm. And then

47:12

there's, like, you got

47:14

a fresh and you pack out all the things you're

47:16

gonna put in your soups so you can

47:18

pack, like eggs, quail

47:21

eggs, no dolls, vegetables,

47:24

tall vupos. They're all different things.

47:27

And then you take up to the counter

47:29

and they wear it and then they make your soup for

47:32

you. It's huge. Oh. I

47:34

think I mean, we're back to Melbourne now.

47:36

I was gonna say I was gonna say, oh, they have it.

47:38

I think Phil Wang took us

47:40

all for so because Phil Wang was doing his thing. I think

47:42

he spoke about it on my own. There was other side. slippies,

47:44

where he was, yeah, he was rating all the

47:47

different noodle places. And he'd gone to

47:49

somewhere that was amazing. And was like, right, let's

47:51

go there. He went, oh, I kind of covered this other place.

47:53

So I was like, no. No. Yeah. Because it's

47:55

just just for your Twitter Even man, obviously, go to

47:57

this other Plosive. And he took us to a place where we did that.

47:59

We had to put it all together. 178 we were eating

48:01

it, he went, this is a bad place.

48:03

I was like, yeah, this is about want them. He

48:06

was

48:06

like, yeah. Sorry. And then that was it. I just had

48:08

a bad, but but yours sounds nice. I

48:10

went for the absolute smallifying her hat

48:12

was with fell.

48:13

Fell.

48:14

And he kept laughing at me and saying,

48:16

you got too too much. Much

48:20

in my bowl.

48:21

I always just I don't even find you there. Yeah.

48:24

Probably gets too much. I'll

48:25

just get excited at all the different things

48:27

that you can get.

48:28

Why are

48:28

you putting in yours? Well. Well, how

48:30

spicy is the base first? Oh,

48:32

well, I went for the spiciest.

48:34

Level. So you've got top level

48:36

spice. Yeah. What are you selecting from

48:39

the for you actual ingredients in

48:41

it?

48:42

Normal noodles or

48:44

rice noodles are like like flat.

48:47

Rice noodles, I guess. Oh, my

48:49

god, my favorite, the Chinese

48:51

savory doughnuts. I forgot to say

48:54

the

48:54

Jianbang. They also put a Chinese

48:56

doughnut in it. It's insane. Wow.

48:58

It's Okay. There's so so much

49:00

for that. Is that too too much? Too too

49:03

too much. See, I never put enough silver to

49:05

doorknocks in it, and then I'll try and put vegetables

49:07

and sort of chew off. But

49:09

then I don't 178 I end up just eating

49:11

everything in order to preference and leaving the

49:14

vegetable Put eggs in because

49:16

I have a healthy relationship with eggs

49:18

now. Those are those are my main

49:20

perks that I

49:20

remember. Oh, and then I always put lois through

49:23

and -- Mhmm. -- because I can't remember if I like

49:25

it or not.

49:26

No. You gotta try it.

49:27

Well, I I was gonna ask it, and then do you

49:29

like it when it's in there? But I guess can't remember

49:31

It tastes like potato. Does it?

49:33

It's kind of crispy. It's like crunchy than potato.

49:35

Right? A little bit. Yeah. Yeah.

49:37

There's some foods I'll obsessed with

49:39

because everyone says they like them. Even

49:42

though I don't, like, I've tried to eat squid.

49:44

Even though I think squid is the most

49:47

inedible disgusting thing in the

49:49

world. Mhmm. I've tried to eat it, like,

49:51

twenty times, which is mental.

49:53

Yeah. That's a lot. But

49:54

it was because everyone else seemed to be enjoying

49:56

that. Yeah.

49:57

Like, do you like

49:58

I do. Yeah. Yeah. Alright. I mean,

50:00

it's very easy to mess up.

50:02

Like, it's actually done the right way. Yeah. I don't

50:04

like squibbly.

50:05

But it's unlikely that you had it twenty

50:07

times and it wasn't good

50:09

one of those times. I think you just don't like

50:11

it. Got it. Yeah. Yeah. You definitely don't like

50:12

it. And then Patty, I wanted to

50:14

bring up as well. I was like, You

50:17

hate

50:17

pity. You did, dear. Oh, so so far.

50:20

I hate pity to such an extent

50:22

that if other people are eating

50:24

it, and I can smell it. It

50:26

makes me wanna be sick. And that

50:28

I have really vivid recollections of seeing

50:30

people eat party and seeing the

50:32

moss of party in their mouth.

50:34

As much of pate and baguette,

50:37

and it's so repulsive. It's just

50:39

creamed animal organs

50:41

that getting gets creamed up more in

50:43

your mouth.

50:45

Sounds good. Sounds good.

50:47

Yeah. Absolutely. I mean, we're gonna sit here now.

50:49

Yeah. Yeah. So

50:50

you're in pate for me. Thanks first.

50:51

But these people pat again,

50:54

and they just opened their mouth for what

50:56

they look at you. But when a barisan eats

50:58

it, it makes me hate them. Yeah. That's

51:00

so much. I just like it. So no

51:02

party at my

51:03

marital. Yeah.

51:04

Yeah. Yeah. Yeah. Yeah. That that that that

51:07

that's One time I had an incredible

51:09

marital and when I was with my brothers,

51:11

and they said they were ordering me all veggie

51:13

food. And then was like, why why

51:15

is this too food so incredible, and they

51:17

were like, oh, it's soaked in pegs

51:19

blood. Probably pegs or a

51:21

ducks club.

51:22

Wow. Oh, nice brother. But they they

51:24

do it for a laugh. I think it's funny. I

51:27

think they just don't think.

51:29

Yeah. Yeah. But

51:29

it was the most delicious tour for real

51:32

time. So you can probably there. Yeah. I mean,

51:34

I guess you're not eating meat. You could say Iyo,

51:37

I'm a

51:38

vegetarian, but everything I eat is

51:40

soaked in the blood of animals. Yeah.

51:43

Compromise. So I just need tofu. Yeah. I just thought

51:46

there's a compromise. That's worse than eating meat.

51:48

So I'm in the blood of

51:49

animals. Dogs

51:51

and pigs. I

51:52

mean, yeah, I think it's

51:54

Got it. Wonderful.

51:55

That they use every phone.

51:56

Yeah. Yeah. If I am. Yeah. At least they're doing

51:58

that. Is it like a is it like a hot pot, but one

52:00

new order. Everything in because

52:03

I love Chinese

52:04

hotpots. See, I don't like Chinese hotpots

52:07

and I've I've been have coupled at

52:09

different places. It isn't it isn't

52:11

like football. It's the it's the soup base

52:13

that's just the the difference because

52:15

it's so spicy and incredible.

52:18

Like, you you really what

52:20

you put in your amount of times, I'm

52:22

not really that asked about

52:24

it. It's the actual suitcases sorties

52:26

And I guess with hot pot, you're basically, it's the thing

52:28

that you're cooking in the stock or ever.

52:31

So it's not you're not the drink from the

52:32

stock. I love it. Heidi Lau, near

52:35

luster the square. Absolutely brilliant.

52:37

I'd

52:37

like to get my app.

52:38

I have the place so there was a plate because

52:40

I always look at what restaurants you're going to

52:42

on Instagram for recommendations.

52:44

And then there was a place that

52:46

you 178 to. But then when I looked at it, it looked

52:48

like it was all influencers. It

52:51

looks terrible. It really looks like when you

52:53

go in as well and you think that it's gonna be really bad, but

52:55

it's really good. It's really good ingredients and like

52:57

But why did why are influencers all

53:00

going there?

53:00

Oh, I don't

53:00

know. Alright. I

53:01

mean, you've got no idea. I'd imagine that yeah.

53:03

If you're an influencer, it's 178 of the perks

53:06

you get to go to good places for free.

53:07

Yeah. Gotta be. Right? It

53:09

depends. Yeah. So it's a living

53:10

a life where everything's rubbish. You're telling everyone great.

53:12

Yeah. I mean, it was like a lot of

53:15

pictures of girls that didn't look like the

53:17

eat or, like, they were eating in the foot. So

53:19

it was just a

53:20

bit, like, oh, what what is it about

53:22

this, please? And then that didn't go because of

53:24

that.

53:25

It it's it's really nice. But if you don't like hot pot,

53:27

I guess, it's --

53:28

Yeah. Yeah. -- it's there. It's usually

53:30

good. I'd say.

53:31

What is? It

53:32

depends there. He's an influencer. Well, Charlie recommended

53:34

me that one to the influencer?

53:35

I'm an influencer. Yeah.

53:36

Sure. Yeah. You are with Ford. I was when

53:39

you started doing this, I was, like,

53:41

also an amazing idea because I want to get

53:43

more food sent to

53:44

me. Yeah.

53:44

And as it stands, I get offers

53:46

of alcohol sent to me and I don't drink

53:48

that much. Sore. Well, what foods do you

53:50

want send to? Give it a shout

53:52

out. Dead. Yes. I

53:54

would do that. I would do that. I'd verify bread.

53:56

Yeah. Is bread in general?

53:58

Honestly, like, I'm like, when can I advertise

54:00

bread? Well, I need to start going on about

54:03

it more.

54:03

What if Gales asked you to do an advert for

54:05

them, but they said, you don't have to change

54:07

your name. To get lunch there. Yeah.

54:11

I I wouldn't work for a very annoying woman

54:13

and admin called Gail. So I just it's

54:16

not a code name. With Gail's,

54:18

I just don't think they would want me

54:20

for their

54:21

brand. Right. If anyone wants to

54:23

send me fermented foods, I would love that.

54:26

Yeah.

54:33

Your dream side.

54:35

I changed this because of the first one was disrespectful

54:37

to Ed.

54:39

Why was it disrespectful to me?

54:41

Because it's a thing called

54:43

sleepy although

54:45

it's not really

54:47

Yeah. And that's something I

54:49

could would not like to yet.

54:50

It's a Mirasoda recipe.

54:53

Love

54:53

Mirasoda.

54:53

Oh my god. I've got a story

54:56

about that. Store for an embarrassment.

54:58

Yes.

54:59

So I was, like, the biggest mirror sort

55:01

of

55:01

that. That's quite darky to be, like,

55:03

a fan of I love it. Chefs

55:05

and Darcy. And I've got two

55:07

of her books. I cooked almost

55:10

everything in the books. Most recipes

55:12

that I cook are are from her

55:14

books. On a weekly

55:15

basis. East. Have you got east of that book?

55:17

Yeah. Yeah. It's so good. Yeah. It's amazing.

55:19

Hard pad Thai. I would

55:20

rather have that over to any takeaway.

55:23

I did this, some -- Here we go. -- Travelogue

55:25

with Ivo and

55:27

Darin Hardier -- Mhmm. -- where we went

55:29

all around the UK. And we went to the Indian

55:32

daily and less dark. Yeah. Bobbi's

55:34

daily. It's amazing, by the way. Mhmm.

55:36

And clinker came up that I loved me that sorta.

55:39

Anyway, that's That's my wife's.

55:41

That's that's her niece, basically. Uh-huh.

55:44

I'll get her on the phone. And I said,

55:46

please don't do

55:47

that. Let's just get on with filming.

55:49

And I turned away. He's a very charismatic

55:52

guy. The guy had done so that he basically

55:54

wanted to show that he knew every British

55:56

Indian --

55:57

Oh. -- in the UK -- Yeah. -- every

55:59

famous one. So, minutely,

56:01

are you holding out the phone, and Mirasoto's on

56:03

the phone? And I think I

56:05

have a voice that frightens

56:08

people or there's something off counter about

56:10

my voice. Mhmm. I'm aware people

56:12

think I'm stupid or aggressive when

56:14

I talk. Uh-huh. So made a soda just heard

56:16

like, it's me, fabricating. Yeah.

56:19

And I love all your recipes,

56:22

and she was like, Hello?

56:25

I just had a baby.

56:29

I have to get back to the baby. And

56:32

was like, okay. And I just wanted to

56:34

kill myself there and then there was

56:36

I think that had anything to do with your voice

56:38

to be fair. It's the picture she's been called out the

56:40

blue by Bobby. But heard Bobby calls about

56:42

the About twenty five times a

56:43

day. Uncle Bobby calls his fucking uncle

56:46

Bobby again. Yeah.

56:47

Doesn't really know him that well. And

56:48

then obviously, she just had a baby. I don't think it's

56:50

I don't think she's going. There's an aggressive woman on

56:52

the phone.

56:53

Right? That makes me feel better. think she probably

56:55

felt like, oh, well, let's just look at me. I'll of

56:57

it, but I'm really, really swamped right

56:59

now. Yeah. Oh, he's found someone

57:01

I've never met and wants me to talk to them. I can't

57:03

do this. Yeah. Oh my gosh. It

57:05

was so so I couldn't I just felt

57:07

so embarrassed that I'd spoken to her that I couldn't

57:09

look at her recipe books for, like, a year

57:12

after. It was horrible.

57:14

Well, anyway, she I'm now back to cooking

57:16

one of her

57:17

staples, sleepy past her.

57:19

Mhmm.

57:20

It's a cold, sleepy past her in the book. No.

57:22

It's cold. Are you pulling that?

57:24

Mirasoda's

57:27

vegan recipe for creamy macaroni with

57:29

sweet potato and got got Chujang.

57:32

No. No. Did you say

57:33

that?

57:33

Yeah. No. No. No.

57:34

No. Use it all the time.

57:35

Yeah. I can't say that works. Yeah. Make

57:39

it words of actually, a producer

57:41

that I worked with

57:42

also, I think, a sleepy

57:45

hour, says it makes him go to sleep.

57:47

You call it sleepy passes because it makes you go to sleep.

57:49

Yeah.

57:50

Yeah. And

57:50

it's disrespectful to miss like allergy pizza.

57:53

Because I think yeah. I think the reason

57:55

it makes you go to sleep is because the sauce.

57:57

It's such a delicious vegan

57:59

macaroni. The sauce is made of

58:02

sweet potatoes and cashews.

58:05

Yeah.

58:06

And a lot of sauce. It's like a very delicious,

58:08

creamy, cheesy sauce, and

58:10

then pasta. And I think you have a black

58:12

blood sugar

58:13

Yes. I'm sure I would. But you know what?

58:16

I'm gonna make it. Yeah.

58:17

Definitely me. I'm gonna

58:18

make it. Well, I'm I'll leave clear sort

58:20

of four or five hours afterwards. Yeah. If

58:23

you if you think this guy is avoiding blood

58:25

sugar spikes, you got another thing too. One

58:27

thing on the I'm very good at managing

58:29

them. Yeah. Yeah. Yeah. Very good at managing them. People's

58:31

gonna have a veg a bull side dash. Oh,

58:33

wait. No. I changed it. So I changed

58:35

it.

58:35

It sounds like you were choosing a main for

58:37

your side dash. Yeah. So we passed it. That's why

58:40

No. Because if you order from, like, Caribbean

58:42

takeaways, they have macaroni cheese

58:44

as a

58:44

side. So I was thinking, what things do

58:46

I genuinely get aside? Mhmm. And

58:49

I mean, you you do have really amazing vegetable

58:51

dashes and restaurants and

58:54

some things, but nothing's sticking

58:56

out in my head. Yeah. Then I hit on

58:58

one thing. Right? Something I've

59:00

come back to over and over again. Me and Alison

59:02

spent will talk about it a lot. Anyone

59:05

on who's gone in this place talks about this a lot.

59:07

It's bubbleers,

59:09

confi, potato, ladders. Ladders.

59:12

What did you see that one?

59:13

Yes. Ladders. Yeah. Yeah. Yeah.

59:14

Yeah. Oh, I've not been I've not been there and

59:17

I'm very jealous to hear.

59:18

Yeah. No peanut papilla. No. He's heard the

59:20

word copy and letters in the same film

59:22

like the ad. Okay. Don't take up

59:24

potato and point to

59:25

heaven. They're not traditional that because

59:27

they're like, almost a bit like, you know,

59:29

how hassled back potatoes are sliced

59:31

really really thinly. I'm

59:33

gonna show you a picture. Because

59:36

you might be better at describing

59:38

them.

59:39

Oh my god. There is something that if you

59:41

order them. Is it like layers? Are

59:43

they thin layers? Very very

59:45

sensitive. They're similar

59:46

to the ones at quality chop house, the comfy

59:49

potatoes, the quality chop house, and they're just the

59:51

best potato. So I want those right

59:52

now. They look absolutely incredible. So

59:54

they've sliced up a potato, stacked

59:57

it up in a rectangular formation, and

59:59

it looks the color of bacon

1:00:01

is how they have they've managed to cook it.

1:00:04

It looks like bacon in the looks like it

1:00:06

has some powdered sugar on top of

1:00:08

it even. So I don't know what that is

1:00:10

on the top and a little splodge of,

1:00:13

like, a dip, a white

1:00:14

dip. I

1:00:14

think it's aioli. I only with some

1:00:16

red dust in on the top of it. I

1:00:19

think it's similar. Desirae potatoes and sort of

1:00:21

butter garlic

1:00:22

cloves, thyme leaves, vegetable

1:00:24

oil -- Yeah. -- it looks good. And

1:00:26

I don't normally like there's a lot of

1:00:28

potato things I don't like because potato makes

1:00:31

my stomach feel weird

1:00:32

and, like, stretched and bad.

1:00:34

I don't know what it is. Yeah.

1:00:36

You're allergic to it, and we've had this before.

1:00:38

Clearly. This is a pineapple situation. Yeah. That's

1:00:40

too

1:00:40

long. Because I found that I don't know

1:00:44

if there was ninety eight percent IDH. So

1:00:46

I should like potatoes more

1:00:48

and not like bread because of a lot of

1:00:51

Irish

1:00:51

people.

1:00:52

That proves that you don't really have an understanding of

1:00:54

yeah. Carry on.

1:00:55

Well, people are Yeah.

1:00:57

Because let's say the accent. More Irish

1:00:59

people than the I think I don't

1:01:02

know all of my Irish powers are -- Yeah. -- so

1:01:04

that made me feel like maybe it was they're

1:01:06

meant to eat potatoes and what are you

1:01:08

gonna say

1:01:08

there? It's offensive to Irish people.

1:01:10

It's offensive. I'm just saying I'm pretty

1:01:12

sure you haven't got right, because you're ninety eight percent

1:01:15

irish. You should, like, partake of

1:01:16

what? Well,

1:01:17

they shouldn't No. They shouldn't make my

1:01:19

tummy feel, but, like, I hate big petite

1:01:21

or sauce or mac.

1:01:22

Maybe that's the two percent though.

1:01:24

Maybe. Oh my god. What's

1:01:25

the other what's the other two percent? Uh-huh.

1:01:28

It was like all the places that the Irish

1:01:30

had landed around

1:01:32

the UK. But if if a petit was

1:01:34

very, very fried and

1:01:36

sliced thin and all

1:01:38

that.

1:01:38

Oh, that looks so good. I know it's such a good

1:01:40

side,

1:01:40

Joel. Yeah. That looks fantastic. You have

1:01:42

another side dash that are nearly packed.

1:01:44

Let's shout out. It's there.

1:01:46

Hulu me was black honey. Mhmm.

1:01:48

And I normally find the combination is

1:01:50

sweet. ...Ativity. Disgusting. Yeah.

1:01:53

Yeah.

1:01:54

I hate sweet and savory for more

1:01:56

than anything.

1:01:57

That's funny. It's

1:01:58

almost as much as Patty, actually. Yeah.

1:02:00

Yeah. So what's the worst?

1:02:02

What's the worst for your sweet and savory wise?

1:02:05

Okay. So when I was growing

1:02:08

up in Scotland, I thought I didn't, like, Chinese

1:02:10

food -- Mhmm. -- because of the type of Chinese

1:02:12

takeaways that you

1:02:12

have. It's like things like

1:02:15

check and balls and play

1:02:17

that, like, so

1:02:18

Yeah. Like sweet and sour chicken sort of stuff.

1:02:20

If in sweet and sour, sweet chile

1:02:22

sauce --

1:02:23

Yeah. -- is vial. There's

1:02:25

it's ends so many things. Like, if you're trying

1:02:27

to on board with us. Yeah.

1:02:28

Alright. I completely agree. It seems like it's

1:02:30

ends so many things. I'm like, why do we have to have

1:02:33

sugar? Pushed on us all the time.

1:02:35

The worst for me for, like,

1:02:37

in British Chinese restaurants is the

1:02:39

beef, the shredded

1:02:40

beef, which is just like basically deep

1:02:42

fried battery beef

1:02:44

with that,

1:02:44

like, syrup on it. Yeah. Yeah. I

1:02:46

love it. No. I don't love it. I

1:02:49

I'm a big dessert fan. But I

1:02:51

like when savory elements

1:02:53

or salty elements get introduced to

1:02:55

desserts.

1:02:56

Yeah. That's fine. don't like it. When

1:02:58

sweet elements get introduced to my mains,

1:03:00

you know, I'm a put in boy, it's my favorite

1:03:02

course. But all the things you're talking about

1:03:05

now, I don't like when we chose sweet chili

1:03:07

sauces, our secret ingredient

1:03:08

178. I think, you know, a lot people were up in arms

1:03:10

about it. I was so on board for

1:03:12

it.

1:03:13

Well, a lot of people are so used to have in sugar

1:03:15

and all their fat and it's vile.

1:03:18

I also hate fruit and any

1:03:20

kind of savory

1:03:22

I I do like pineapple in the saver dish to

1:03:24

be fair. I do it.

1:03:25

My mom puts it in so much stuff,

1:03:27

and then she's always like We

1:03:28

love that. Because it's because it's forward.

1:03:30

It's always funny that I like the punch.

1:03:32

It's always funny when James goes for an

1:03:34

angle and then someone says, and and also

1:03:36

they say, I'm

1:03:39

not here. Oh, okay. I mean, yesterday,

1:03:41

I have my Nando's wrap with the pineapple in it.

1:03:43

Yeah. Just as just as recently as

1:03:45

yesterday.

1:03:46

So you like pineapple and not savory?

1:03:48

Yeah. Yeah. Yeah. Yeah. I like Panama Pizza.

1:03:50

I like Panama in Londono's right. I'm disgusted.

1:03:53

Yeah. I'm not only I hate

1:03:54

that. No. I like This is super It

1:03:56

just you bite into it and it just releases

1:03:58

so much juice. It just floods the rest of the food.

1:04:01

No. No. No. No. Yeah. No. No. I need

1:04:03

like the juices pineapple in the world,

1:04:05

maybe. But, like and I

1:04:07

mean, that's what I mean. That's a nice little bit of flavor.

1:04:09

Nice little bit of flavor. Nice bit of something different.

1:04:11

For this honey, on the halloumi

1:04:14

-- Yeah. -- works. Because I've, like, sometimes there's

1:04:16

a pizza. There's a couple of places to do pizza

1:04:18

with hot honey on

1:04:19

them. Like, spicy chili honey, and

1:04:21

I like that. Okay. I like that. I'm not

1:04:23

heard of this. I'm I'm trying to find it to

1:04:25

get the description. And it's also

1:04:27

the way that the cooked a little limit

1:04:30

because often if you do

1:04:31

it, well, I think there's something about the way you

1:04:33

cook it.

1:04:33

I mean, why haven't I been to this place?

1:04:35

Yeah. That's great.

1:04:36

My I'm not gonna you're not seeing that

1:04:38

with them. Have so many, like, you know,

1:04:40

like, normally, at the end of some episodes, we

1:04:43

might both have, like, one or, you know, like

1:04:45

like That's good. Might have a

1:04:47

dish that was like, oh, I wanna try that in the

1:04:49

future. Yeah. I mean, this is the most

1:04:51

dishes that Ed has gone away from. James said,

1:04:53

wanting to try. I've never had that. Can't wait.

1:04:56

Malatime never had that. Can't wait. Yeah.

1:04:58

I'm gonna have Malatime and shout bang around at the same

1:05:00

time. Yeah. These side dishes,

1:05:02

both of them can't wait. Gonna go to bubbler.

1:05:04

You're gonna go and get both of these things. I got them in

1:05:06

heaven over

1:05:07

here. Yeah. Yeah. Also hell. Yeah. Yeah.

1:05:14

Your dream drink. I've already

1:05:16

brought up kefir or

1:05:18

a kombucha, and I'll seem like a dry jade

1:05:20

ever seen. You

1:05:22

got to pick what you like. Don't worry about something like

1:05:24

a dry shower. Well, not physically. I

1:05:26

don't like to drink very much because

1:05:29

it's poison. Mhmm. But I

1:05:31

love when I drink, I will

1:05:33

try and have, like, the nicest red

1:05:35

wine. And I remember one of the first wines

1:05:38

I drink, where I used to drink more, where

1:05:40

I was like, oh, you can just have a dead

1:05:42

nice way and not be hammered.

1:05:44

It was cold. It was one that they served at

1:05:46

the stand in Edinburgh. Mhmm. And

1:05:48

then it's called Baron

1:05:50

DeBossa

1:05:51

Carcarignan. How did you say that? don't

1:05:53

know that. Karen Caroline?

1:05:55

Yeah. Yeah. Yeah. Yeah. Yeah. But they just had

1:05:57

it on the list, I think, because it it

1:05:59

sounds like Bausick.

1:06:02

But It's

1:06:02

a company venue that was because Yeah. Yeah. Yeah.

1:06:05

So that's that's really tasty. Yeah.

1:06:07

But I like a lot of red wines apart

1:06:09

from

1:06:09

Australian. They were Australia

1:06:12

and so far forgot and enjoy the wanes

1:06:14

out.

1:06:14

Oh, really? That meant to have good. Australian

1:06:16

Sheraz is one of the

1:06:17

Yeah. One

1:06:18

of the finest, I think, you

1:06:19

can use

1:06:19

the incredible 178. Yeah. When I went

1:06:22

last year, I had a lot of

1:06:24

pinot nois that I didn't, like, attend

1:06:26

to, like, malebacks or but

1:06:28

then fell Wang was saying it's not about

1:06:31

it's not always about the was it

1:06:33

the

1:06:33

grade?

1:06:33

It's not in a city. It's about it's about, yeah,

1:06:36

who's growing it or where it's growing.

1:06:37

What what country? Yeah. Well, what country and

1:06:40

and the the terawire

1:06:42

and the way the the juicer works and

1:06:44

stuff. So

1:06:45

I was I

1:06:45

I was at the beach. I didn't think that are they

1:06:48

French wine for the longest time,

1:06:50

and then I went to Paris this time last

1:06:52

year. And they they just everywhere

1:06:54

we went, they had really nice natural

1:06:56

wines, and I drank a lot more than a

1:06:58

normally words. I don't know sort of all.

1:07:00

Right? So the big reason I wouldn't drink

1:07:02

is I'll get, like, terrible hangovers

1:07:05

from two

1:07:05

drinks. I'm going out tonight for dinner

1:07:08

actually,

1:07:08

so I've

1:07:08

been planning what way and I'm gonna have for ages.

1:07:10

Oh, yeah. What what are you thinking for tonight? Well,

1:07:13

it's a place where you have to get it by the

1:07:15

baro. I say Boca Boca

1:07:17

delaupo.

1:07:18

Yeah. And and they have loads of nice barollos,

1:07:20

but they're like hundred square. Uh-huh. Yeah.

1:07:22

They're hefty in those things as well. Yeah. And that'll be

1:07:24

hangover. So I find hangover central with like Barolos

1:07:27

and Barbados and things because they're so hefty.

1:07:29

III think I've got quite a fancy fancy

1:07:32

little pallet. Yeah. You got fancy

1:07:34

little pallet?

1:07:35

Yeah. Well, because Montesare is a

1:07:37

similar Also, it's that

1:07:39

thing you say. Again, it's that thing you're saying,

1:07:41

like, if you eat, you want it to be a nice

1:07:43

experience, then, you know, it has

1:07:46

to be it has to be good. And I guess it's the same

1:07:48

with booze. Right? You're not gonna

1:07:49

drink -- Yeah. --

1:07:49

just to get pissed. I

1:07:50

would just, like, never drank, gosh. Yeah. And

1:07:53

couldn't tell you the last time I would drink something

1:07:55

like that. Because Again, drinking a shot

1:07:57

is the same as having crests

1:07:59

or pop drums or croissants to me. There's

1:08:01

always of time. Like, I

1:08:03

don't need to get drunk to be much

1:08:06

true self. They can't just just be

1:08:08

yourself. Yeah. Because a lot of people just

1:08:10

get drunk so they can see everyone's deck

1:08:12

ish. So III need to get

1:08:14

better at that for not calling people

1:08:16

a dick, but going I'm gonna have a drink if it's

1:08:18

a really nice thing that I want rather than So

1:08:20

I did something last night and then afterwards I was

1:08:22

like, oh, I'm gonna have a red wine. It was those red wine

1:08:24

in cans and I had about four of them.

1:08:27

I was

1:08:27

like, well, this is disgusting. It's gonna make me feel

1:08:29

awful tomorrow, but I'm just doing it for the sake

1:08:31

of giving the answer for you. Yeah. Like,

1:08:34

it's actually confirmed to you.

1:08:36

Yeah. So I had the I actually had

1:08:38

the red rain in a can over

1:08:40

the summer because I was doing a

1:08:43

gig and brighten, and then I was getting the train

1:08:45

with John Cairns Acaster, and

1:08:47

something about John Cairns makes

1:08:50

you wanna drink on a drink. Do

1:08:54

you want me? Yeah. Sure. I just

1:08:56

was in a fun way. Oh, I never listened

1:08:58

to I was

1:08:58

so happy to see him --

1:09:00

Yeah. -- because it was the first time I'd seen him after

1:09:02

taskmaster, I think. They had

1:09:04

these cans and wine at the get

1:09:06

and, normally, honestly, I'm, like, the most

1:09:08

uptight person about drinking. It's

1:09:10

-- Mhmm. -- to the point of noise, a lot of people

1:09:12

don't know. But I was there. I'll take a

1:09:14

couple of cans. Darkly

1:09:16

red, Wayne, for that train, and then

1:09:18

we just had a gossip on the train. It

1:09:20

was great. I felt like shit

1:09:22

the

1:09:22

next day. Yeah. Yeah. It's just all that

1:09:24

I get as well. Pop I can't even drink most

1:09:26

popcorn because it's there's

1:09:28

something in

1:09:29

it. Because you have that tag or genuinely

1:09:32

agree with you. I think it's just like cheap red wine.

1:09:34

But then I did it the other day. Was it

1:09:36

a pub and so gonna drink red wine and then you

1:09:38

end up drinking large glass of red wine. Next

1:09:40

thing you know, you've had a bottle and a half of

1:09:43

red wine and you're drinking

1:09:45

at the same speed that people are drinking

1:09:46

pints. You're like, there's nothing in this wine. It's just because

1:09:48

of, like, a neck to a bottle of wine.

1:09:50

Yeah. Yeah. All four. You know my

1:09:52

Jenkins actually that's the the summer's

1:09:54

been the most of Japan year. It's purely because

1:09:56

I've been writing a book, and I keep

1:09:58

thanking that I'm a French author. Yeah.

1:10:02

That it's alcohol's marketed

1:10:04

to us as this, like, sophisticated thing.

1:10:07

And because I

1:10:07

have, like, giant wine glass in my house.

1:10:10

I'm like, oh, middle class. No.

1:10:12

I'll drink a ball of wine

1:10:14

while I'm in my book. And how are

1:10:16

you? Just I'll cherry on all the

1:10:18

paper.

1:10:19

Let's take that cake plan. And then

1:10:22

you just have to go and rewrite it all the next

1:10:24

day. No. I'd like to read that book,

1:10:26

though. Maybe your second book is just all the outtakes

1:10:28

from this first one. If we get the truth,

1:10:30

yes. I do I've been doing the edits, and

1:10:32

I noticed she has cut the bet. When

1:10:34

I've just slags off, comedian,

1:10:36

when I've had away.

1:10:38

Because I always remember when we had Dara on this

1:10:40

podcast. Mhmm. He talked about

1:10:42

wines that he describes as writing

1:10:43

wines. That wine, he called it. No. That

1:10:46

was the one he picked. Oh, hon. Then he

1:10:47

had the other one, Hugo. You've got writing wines.

1:10:49

Obviously, when you sit down, you like to write

1:10:52

material, and you sit there with a writing

1:10:53

wine. Am I right? I could never manage

1:10:55

that. My favorite thing with Dart. When you that

1:10:58

no. You you've gone home by this point in in Montreal

1:11:00

or maybe you swiped that.

1:11:01

Oh, yeah.

1:11:01

You've had a room party Maybe another

1:11:03

room party at the end. We we were watching

1:11:05

the the football. And

1:11:08

Dara joined us. We've been to Dairy Queen.

1:11:10

And got one of those pint sized

1:11:13

blizzards from Dairy Queen. And and when

1:11:15

he came in, we all talk we said, oh, dara, did they

1:11:17

do the thing they make the blizzard and then they turn it

1:11:19

upside down and then they give it to you to

1:11:21

prove that, you know, how frozen it is.

1:11:23

And he went, yeah, it's so disconcerting when

1:11:25

they do it. So he look you in the eye. And then they go

1:11:27

and then he just acted it out, and he tipped

1:11:29

it upside down and the or a pint of ice cream

1:11:31

just went on this hotel and rooftop because

1:11:34

he just and we're like, do you like science?

1:11:36

Did you not think it would have melted on the way up here

1:11:38

in the left? You didn't even just like he couldn't.

1:11:41

Yeah. Obviously, we're all laughing a lot. Sophie Duke

1:11:43

was in the room and immediately she was

1:11:45

in charge of the tuned on the I iPhone

1:11:48

and immediately changed it to watch your flavor.

1:11:50

So if that happens, it was

1:11:53

it was the best thing to see it. But he he

1:11:55

stared right me when he did

1:11:56

it. And I just had to watch the pipe to go

1:11:59

178 in a slight motion. He tried

1:12:00

to catch it with his hand. Within an hour,

1:12:03

people who weren't in that room. We're going

1:12:05

up to him and miming miming him doing -- Yeah.

1:12:07

-- to him. Yeah. Everyone was doing it. Anyway, everyone's

1:12:10

got out that David has got mad.

1:12:12

Yeah. Would

1:12:16

you get onto your dessert then? Well, this was my

1:12:18

suggestion. Card the mama bula. Why

1:12:23

are you laughing then? Cardamom

1:12:26

or Bula? Cardamom buns.

1:12:31

Yeah. Yeah. Yeah.

1:12:33

Yeah.

1:12:34

Was that a good search

1:12:36

in Roskans and Indian? No.

1:12:42

I didn't know where in the world it was from.

1:12:44

I think it were to tell you. You you

1:12:46

go to the line with Italian --

1:12:48

Yeah. -- so tasty. Yeah. Yeah.

1:12:51

Yeah. Yeah. Yeah. And I

1:12:53

can make them, but the take

1:12:55

a long

1:12:56

time, and it's very hard.

1:12:58

III haven't looked at the photos, so I knew which

1:13:00

ones you're talking about.

1:13:01

They're better than cinnamon buns, I would say.

1:13:03

I've been just

1:13:03

kind of naive yet. I just got back. Was

1:13:05

over. Yeah. Nice. So jealous. And

1:13:07

they were these buttons, which I'd never

1:13:09

really seen much before. Mhmm. But they're in every

1:13:12

single just everywhere. Just everywhere.

1:13:14

Just in a in a newsagents, a

1:13:16

in a in a coffee shop, obviously,

1:13:19

every hotel, like, just everywhere, a

1:13:21

month, that were selling these buns. Did

1:13:23

you have one? I never had one. My tour

1:13:25

manager was having them and enjoying them.

1:13:27

I0II ain't good. But

1:13:29

I think ultimately, I think I

1:13:31

I think it looks like anything that great

1:13:33

visually. Sorry. It it just seems like

1:13:36

a few redunds Indonesia. That would be, like, the number

1:13:38

one

1:13:38

thing. Of course, we're eating in princess cake.

1:13:41

What?

1:13:41

I've never heard of that, and I've been to all those countries.

1:13:44

Oh, and some of them I've got a Stockholm,

1:13:46

we've got to get the princess cake. It's a

1:13:48

cream and sponge covered

1:13:50

in a big layer of green

1:13:51

marzipan.

1:13:52

I'm like, oh, jamming sounds absolutely

1:13:54

disgusting.

1:13:55

Mhmm. Is it disgusting at nine in the

1:13:57

morning? Yes.

1:13:59

Well, nine in the morning is actually the time

1:14:01

to have a cinnamon bun or a

1:14:03

card bun.

1:14:04

Yeah. You can get them they do

1:14:07

have them in London by a noise very much

1:14:09

like they cost here, they they

1:14:11

do them in Gail's, or they

1:14:13

do them in that place for Greek,

1:14:15

but they're like, Mhmm. Three or four

1:14:17

quid. Whereas, like, you said they're

1:14:19

everywhere. I go Denmark. I'll try

1:14:22

and go at Denmark every year because I just

1:14:24

love it so much. So, yeah, I love them,

1:14:26

and it's a kind of bread. So

1:14:28

is it is it your partner has more He

1:14:30

said, hi. Yeah. Yeah. He went. You

1:14:32

told, like, I don't know. I was like, No. I just don't

1:14:35

eat all of them when -- Yeah. -- because whenever I

1:14:37

make them eat eat them all and I have to

1:14:39

freeze some of the dough just so that it doesn't

1:14:41

all get

1:14:42

eaten. Oh. I can make I I can complete

1:14:44

them and make them look

1:14:46

proper. Oh,

1:14:46

no. Is that when they call you on Friday?

1:14:48

Yes. That was so quick. Oh,

1:14:51

my gosh.

1:14:52

Do you know where? Forever living.

1:14:54

I wish I was that quick. You know wherever

1:14:56

the mark?

1:14:57

Yeah. Oh, yeah.

1:14:58

She she had one of my cardamom

1:15:00

bullet. She said,

1:15:03

check

1:15:03

you know who's there? I'd be surprised. They were tasty.

1:15:05

Oh. And that they they she

1:15:08

yeah. She was impressed out of Swedish press. And

1:15:10

That's good. once made Evelyn Mark a

1:15:12

completely duty free meal at my

1:15:14

house when I first moved to London because she said

1:15:16

that data gave her the sheds, and then she just opened

1:15:19

up pack of chocolate bottles at the end of it. It's

1:15:22

just

1:15:24

She went, yeah, I'll just shit myself.

1:15:27

Is that all that work you've done? I've made

1:15:29

the chocolate most out of, like, avocado

1:15:32

and sourced some vegan chocolate and

1:15:34

I think if someone came over to my

1:15:36

house for dinner and I'd made them a dinner

1:15:39

and then I watched them deliberately eat something

1:15:41

that they knew was gonna make them do a horrible

1:15:43

shit. In my house. I'd be living.

1:15:45

If

1:15:45

you like, it's time to go home. We like them. What's what's

1:15:48

the normal sort of countdown? What countdown are we on now

1:15:50

that EVA has chocolate buttons? When splash that time

1:15:52

because you got a guy right

1:15:53

now. She has a problem with Diddy, but

1:15:55

then, I mean, she was eating a load of halloumi

1:15:57

for ages. I

1:15:58

remember. So she's just doesn't

1:16:00

Oh, yeah. Evan's done routines on

1:16:03

stage about just how, you know, she'll know something

1:16:05

bad for you. She, like, almost deliberately gave herself

1:16:07

gout once I didn't give a

1:16:08

shit. Yeah. Here.

1:16:11

The other thing I was gonna pet though was

1:16:13

I got really enter fancy chocolate.

1:16:15

So I got governor's chocolate subscription

1:16:18

box. As a Christmas present and it was like

1:16:20

three months where that company

1:16:23

sends you, I think it's like,

1:16:25

four or five bars of fancy

1:16:28

chocolate. You

1:16:28

know, like, that pump street chocolate?

1:16:30

Yeah. Yeah. Yeah. And it's, like, five

1:16:32

or six quite a bar. And then

1:16:34

you're meant to just, like, delicately taste

1:16:37

each one and it has a thing with all the taste

1:16:39

and notes. And it is dead.

1:16:41

Nice. Every single time I got it.

1:16:43

Just we just hoofed it.

1:16:46

Oh, for both. For two days. And

1:16:49

it's powerful. See when you have, like, What

1:16:51

you don't do that is is, like, fancy chocolate.

1:16:54

It's, like, having a lot of coffees, like,

1:16:57

because it's some phonetic of your

1:16:59

buzz. So it's not just like a few of

1:17:01

my baby milk off my tip.

1:17:04

Oh, no. So I I couldn't

1:17:06

decide whether to peck that.

1:17:08

What's some fancy dark chocolate?

1:17:10

Yeah. Because but now I've started it doesn't even

1:17:12

need to be dark. To be honest, I think

1:17:14

it's fine to, like, have a cardamom mabula.

1:17:17

And then afterwards, have a little bit of a

1:17:19

little bit of

1:17:19

chocolate. Oh

1:17:20

my god. How about

1:17:21

yourself? That for

1:17:21

your dream meal. Thank you. Because

1:17:24

178 you start eating it, you can't go back.

1:17:26

It's like 178 you get into good coffee, you

1:17:28

can't turn back.

1:17:30

That's the thing, guys. I don't mind the shit

1:17:32

coffee though. I

1:17:33

like nice coffee, but shit

1:17:35

coffee's functional. Just

1:17:36

a big bucket of shit coffee. No. No.

1:17:38

I would have tea rather than have bad

1:17:41

coffee. Do you worry something? Because III

1:17:43

get the impression that for you. If you

1:17:45

have like, the best

1:17:47

of something or the new you

1:17:48

know, your your the best you've had of something.

1:17:50

Yeah. You can't go back. But in any so

1:17:52

do you worry sometimes when you have something? That's

1:17:54

the best I've had. But now it's kind of ruined

1:17:57

that entire food for me or that because

1:17:59

I can't now have a bad version of

1:18:00

it. It's something I think about a lot

1:18:03

because I worry about going like,

1:18:05

I wouldn't ever call them present because

1:18:08

I've got to a point with coffee where I'll

1:18:10

spend, like said, coffee

1:18:12

shop and Edinburgh called fortitude that I

1:18:14

honestly think is, like, the best coffee shop in

1:18:16

the UK. Yeah. And they do an

1:18:18

incredible strawberry flavored

1:18:21

fancy coffee. It's about eighteen

1:18:23

quid for a bag that will give you three

1:18:26

cups -- Mhmm. -- coffee. I

1:18:29

can't I can't go to prison and have

1:18:31

Nescafe, which is what I imagine

1:18:33

they have at

1:18:33

prison.

1:18:34

I love that that is reason you --

1:18:36

Yeah. -- think

1:18:36

you wouldn't cope in prison. Everything

1:18:38

else is fine.

1:18:39

Well, the social stuff on there. I

1:18:41

could do the lasing off.

1:18:47

But the foods yeah.

1:18:50

Oh my god. I'd have to get people a

1:18:52

smuggle in coffee and single

1:18:54

origin, chocolate, and their fannies.

1:18:56

I love

1:19:01

prison. Happy to fans got another visit

1:19:03

today. We're gonna have to do a Caboty search because

1:19:05

there's probably gonna be some

1:19:06

Ethiopian beans in there.

1:19:08

I'm gonna follow on baro

1:19:10

chocolate. Let me just make it back to

1:19:12

you now. See how you feel about it. Mhmm. Water.

1:19:14

Sparkling water. Pop up of bread, gals

1:19:16

potato, and crispy sourdough, with quick

1:19:19

butter, whipped. Starter

1:19:21

tofu, jengbing, Yes.

1:19:23

You're saying that right? Main course. Malatang,

1:19:27

top level spice, light noodles,

1:19:29

dune and savory doughnuts, budge, eggs,

1:19:32

locust root, come in if you like it or not.

1:19:34

Side dish, confi potato lagers from

1:19:37

Babula. Babula. Babula?

1:19:40

Drink. Bam on, the

1:19:42

bull sack, caviar,

1:19:45

red wine from the stand, dessert.

1:19:48

Kind of

1:19:49

mababula. And then afterwards, some

1:19:52

fancy chocolate. Yeah. Single origin.

1:19:54

Yes. That's

1:19:55

great. That's really good.

1:19:56

You got I'm gonna try it all. That might be one

1:19:59

of its, you know Yeah.

1:20:01

I what I'm gonna say this time? The cardaminal

1:20:03

ruler is not up my street. I'm gonna say, like,

1:20:05

Oh. Bread, like, I don't really like cinnamon

1:20:07

buns. don't like bun based things. Sweet

1:20:09

breads is not my is not my deal,

1:20:11

really. But everything else I can't

1:20:13

wait to go to bubbler. Yeah.

1:20:15

And

1:20:16

the jumping. I'm gonna go and get a jumping. Oh,

1:20:18

girl. I think you really like bubbler. Yeah.

1:20:21

It's all veggie as well. No.

1:20:23

But no. In a in a way that

1:20:26

your meat and friends wouldn't Wouldn't

1:20:28

he ever think of

1:20:29

complaining? I don't

1:20:30

even think of complain. I don't know. He told

1:20:32

me that I'm not gonna go. Yeah.

1:20:35

Well, fun. This has been a pleasure. Yes.

1:20:37

Any other comedian you wanna shout out for doing

1:20:39

this

1:20:40

shit? Seriously thinking about

1:20:42

it.

1:20:44

Okay. Well, I'll say no then. I've already

1:20:46

done do. Well, you would have to give me

1:20:48

a prompt.

1:20:49

Yeah. It does name I I will name

1:20:51

comedians. And when you when you know that

1:20:53

they're in a really bad shape. I

1:20:56

suppose it would be like if someone if

1:20:58

she shared a green room with someone and

1:21:00

they died smelly, Smelly

1:21:02

shits. I shared a taskmaster

1:21:05

house with John and Dada and

1:21:07

Yoyo Cheera

1:21:08

toilet. Yeah. No. They didn't

1:21:11

they didn't. No.

1:21:12

That was clean. And it was a nice night to end. You wouldn't

1:21:14

expect that.

1:21:14

wouldn't expect that from either of them. Dara and John,

1:21:17

I did but they're both new. It's pretty industrial

1:21:19

bad shit. But

1:21:22

thank you very much for coming to the dream restaurant.

1:21:24

Yeah. Thank you for

1:21:31

Fern Brady there. What

1:21:33

an app? My my

1:21:35

joke about that's why they call you Brady probably

1:21:38

a a real highlight.

1:21:39

I'm really I'm really pleased with that. Yeah. It's been

1:21:41

a while. Since I've made a a good juggling.

1:21:43

A good singer.

1:21:44

Yeah. Yeah. Yeah. No. Your normal

1:21:46

stocking trade is just weird shit. Right? Weird

1:21:49

shit. It's 178, like, sensitive by Finally,

1:21:51

it was something that would work on paper. When you're doing

1:21:54

your speech at the Montréal comedy festival

1:21:56

to collect your rising star

1:21:57

award, myself and Benito,

1:21:59

very proud of you.

1:22:00

Thank you guys. We sat in front of a load of

1:22:02

American and Canadian comedians who obviously didn't

1:22:04

know who you were. Yes. You're making a speech

1:22:07

which was in your usual

1:22:08

style. Yes. And the comedian's

1:22:11

behind us were really laughing, but then one of them just

1:22:13

kept going. He's so weird.

1:22:16

So weird. And they weren't

1:22:18

long. Yeah. You were pretty weird, man. It was a weird

1:22:20

speech and I regret none of it.

1:22:23

I said that I was a rising star

1:22:25

and that Ed

1:22:27

and Nish Kumar were also stars

1:22:29

and that together we were a Ryan's belt holding

1:22:32

up the trousers of the industry and burning forever

1:22:34

when it

1:22:34

happened. I

1:22:37

regret nothing. Neither should

1:22:39

you. I know who else shouldn't regret anything.

1:22:41

It's fair, Brady. That was a delicious

1:22:44

menu. Sure she's very happy with

1:22:45

it. She made you green with envy.

1:22:47

Oh my goodness. I'm going to I'm going

1:22:49

to blah blah.

1:22:50

Yeah. You're gonna go there, you're gonna get those potatoes

1:22:52

-- Yeah. -- which

1:22:52

looks astoundingly good. And the halloumi,

1:22:55

don't mind telling you? Yeah. Yeah.

1:22:57

Even the honorable luncheons, you're gonna be

1:22:59

going out and rounding up any in my

1:23:01

gut. And also, Fern didn't say secret

1:23:03

ingredient, didn't say And what it would be,

1:23:05

love as a side dish is a little polystyrene bag full

1:23:08

of chopped onion that you get through with an indian takeaway.

1:23:10

Yeah. Madness that didn't say that. I really thought we

1:23:12

had a -- Yeah. -- do go and get ferns

1:23:14

booked strong female

1:23:15

character. Yes. It's out on the fourteenth

1:23:18

of February. Buy it for a loved one.

1:23:20

Oh, Valentine's Day. Why

1:23:24

don't have little kissy over phone raiders'

1:23:27

bookie?

1:23:28

Yeah. That's a good slogan. They told us to say

1:23:30

that by the way. It's

1:23:32

not lift That that's written

1:23:33

down. I would never lift something as poor as that. It's written

1:23:35

down on the on the brief. Yeah. That's what I have a kissy

1:23:37

over from Brady's bookie. That's

1:23:39

what we had to say. Yeah. So

1:23:42

I hope you're happy. hope you have all the PR

1:23:44

people out there. Listen,

1:23:45

Ed, I've really enjoyed spending today

1:23:47

with you.

1:23:48

Yes. It's been fun. Been fun, hasn't it? I don't

1:23:50

think I've got anything to plug.

1:23:51

No. No. I've got nothing to plug really. Oh.

1:23:54

But then but it oh, look, he was gonna say something.

1:23:56

So we did.

1:23:56

We both stopped. Yeah. But he wasn't gonna

1:23:59

say anything. He just his face looked like Yeah.

1:24:01

He was gonna

1:24:01

Donito is done with us today. He's Donito.

1:24:04

Yeah. Mate. What's

1:24:06

happened to you?

1:24:08

Yeah. Yeah. That's another. It's another another

1:24:10

great joke. That's as

1:24:11

good as as that's why they

1:24:12

call you friend Brady. The great denito.

1:24:15

The great denito.

1:24:16

What a shame we only record these 178 every six

1:24:18

months. Yeah. Never forget

1:24:20

me. Let's know. Bye.

1:24:39

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