Elle Fanning

Emmy and Golden Globe-nominated actor Elle Fanning – star of ‘The Great’, ‘Super 8’ and the new ‘Predator: Badlands’ movie – is this week’s dining guest. But is her new film better than ‘The Nutcracker in 3D’? ‘Predator: Badlands’ is in cinemas from Fri 7 Nov. Follow Elle Fanning on Instagram @ellefanning https://www.instagram.com/ellefanning/ Watch the video version of this episode on the Off Menu YouTube https://www.youtube.com/@offmenupodcast on Thu 6 Nov Off Menu is now on YouTube: @offmenupodcast https://www.youtube.com/@offmenupodcast Follow Off Menu on Instagram https://www.instagram.com/offmenuofficial and TikTok https://www.tiktok.com/@offmenuofficial: @offmenuofficial. And go to our website www.offmenupodcast.co.uk https://www.offmenupodcast.co.uk/ for a list of restaurants recommended on the show. Off Menu is a comedy podcast hosted by Ed Gamble and James Acaster. Produced, recorded and edited by Ben Williams for Plosive https://www.plosive.co.uk/. Video production by Megan McCarthy for Plosive https://www.plosive.co.uk/, and Felipe Franco. Artwork by Paul Gilbey https://www.instagram.com/pushgilbey/ (photography and design). Hosted on Acast. See acast.com/privacy https://acast.com/privacy for more information.

• 0:13Speaker 00

  Welcome to the Off Menu podcast, taking the raw steak of conversation, chopping it up with the capers of humour, adding an egg yolk of friendship, mixing it all up, maybe add some mustard of great chat, put it on a plate. Sort of steak tartare, I think I'm going for there.

• 0:32Speaker 01

  Sometimes I don't know when to interrupt because I don't know what the dish is.

• 0:35Speaker 00

  Yeah, well, sometimes I don't know when I'm going to.

• 0:37Speaker 01

  I don't know what this is.

• 0:38Speaker 00

  You didn't know what that was? Raw steak with all those things in it?

• 0:40Speaker 01

  For a while. I thought you might be about to cook the steak, maybe.

• 0:43Speaker 00

  No, man. No, man. Raw steak. Raw tartare.

• 0:49Speaker 01

  Ugly dolly, neighbour knows. That's, oh, that's Ed Gamble. My name, I'm probably talking like Ned Flanders for this one. No?

• 0:57Speaker 00

  Okay.

• 0:57Speaker 01

  Ned Flanders from The Simpsons.

• 0:58Speaker 00

  For the, you do it for the intro, but when we have a guest done, I'd rather you spoke like yourself.

• 1:03Speaker 01

  Time will tell. That's Ed Gamble. My name is James Acaster. Together we own a dream restaurant. Every single week we invite in a guest and we ask them, guest? And we ask them their favourite ever. Start a main course, dessert, side dish and drink. This week our guest is Elle Fanning.

• 1:17Speaker 00

  Elle Fanning, a wonderful actor, of course.

• 1:19Speaker 01

  Such a good actor.

• 1:19Speaker 00

  An actor for the majority of her life, James.

• 1:22Speaker 01

  Yeah. And do you know what, Ed? It shows. So natural on screen, can play any character thrown at Elle Fanning. Such a great actor. So lucky to have her on this podcast.

• 1:31Speaker 00

  Yes. And she will be in Predator: Badlands, James.

• 1:36Speaker 01

  Absolutely. This Friday it's out. If you're listening to it when this now, when it goes out.

• 1:42Speaker 00

  Nov 7th, 2025.

• 1:44Speaker 01

  Nov is short for November, of course.

• 1:46Speaker 00

  Seventh is full for seventh.

• 1:48Speaker 01

  Very excited. Hopefully we'll talk about Predator: Badlands a bit.

• 1:51Speaker 00

  I'd imagine we will because I'd imagine that's part of the deal with getting Elle on the podcast.

• 1:55Speaker 01

  I don't know. We imagine. We don't know. We keep ourselves out of the business side of things. That's Benito's domain.

• 1:59Speaker 00

  Yes. It's a new entry into the Predator franchise.

• 2:03Speaker 01

  All we do know is that if Elle says the secret ingredient, which is an ingredient we deem to be unacceptable, we will have to kick Elle out of the. Dream Restaurant.

• 2:10Speaker 00

  Yes.

• 2:11Speaker 01

  And this week, the secret ingredient is.

• 2:13Speaker 00

  Green Eggs and Ham. Green Eggs and Ham, James.

• 2:16Speaker 01

  I think this is Elle's first film is I Am Sam.

• 2:20Speaker 00

  I Am Sam.

• 2:21Speaker 01

  With Sean Penn and her sister Dakota.

• 2:23Speaker 00

  Yes.

• 2:23Speaker 01

  So I think this is Elle's first film, which is to paint Dakota Fanning's younger self.

• 2:28Speaker 00

  Yes. Well, we've worked out she must have been like three or four when she did this. So you've got to imagine it was her first film.

• 2:34Speaker 01

  You've got to imagine it.

• 2:36Speaker 00

  I mean, we can't be far off someone having a role in a film while they're still in the womb.

• 2:42Speaker 01

  And Green Eggs and Ham, which is the Dr. Seuss story.

• 2:44Speaker 00

  Hello, am I?

• 2:45Speaker 01

  Is a big part.

• 2:46Speaker 00

  Sorry, am I a fucking ghost in this room? Why is no one talking to me?

• 2:49Speaker 01

  He reads, he reads that story a lot. So, uh, that's a big part of, um, my food's here. It's been delivered, it says on my phone now. So that must've gone quite well.

• 2:58Speaker 00

  I really wish people could see this intro because we clearly have to just finish the intro before we eat the food.

• 3:03Speaker 01

  Yeah.

• 3:04Speaker 00

  Oni's very kindly got, got the meal and she put it out there.

• 3:08Speaker 01

  Yeah.

• 3:08Speaker 00

  But you leant round to look at the meal like you were the most distracted man in the world.

• 3:13Speaker 01

  I'm so hungry.

• 3:14Speaker 00

  But we've got to finish this and then we'll eat.

• 3:15Speaker 01

  Yeah, yeah. But that's why I didn't entertain your ghosts tangent. I was like, my food's nearly here. I haven't got time for this riff. That's going to last another.

• 3:22Speaker 00

  Didn't say anything about ghosts.

• 3:23Speaker 01

  Two minutes at least. Oh, now you said you were a ghost.

• 3:26Speaker 00

  It wasn't the tangent. I thought I felt like a ghost because I made a brilliant point about the future of Hollywood, that eventually there will be a movie star who's still in the womb.

• 3:34Speaker 01

  Yes, but it's, it's possible that will happen.

• 3:38Speaker 00

  Yes, thank you. Right. Green Eggs and Ham is the secret ingredient.

• 3:41Speaker 01

  Yeah, he reads it a lot in the film I Am Sam, read it to his kid.

• 3:44Speaker 00

  Yeah.

• 3:44Speaker 01

  Uh, which, uh, Elle played at one point during the film. So like, you know, that's the earliest food reference in her film career, her acting career, I believe.

• 3:54Speaker 00

  Yes.

• 3:54Speaker 01

  So if Elle does say I'd like green eggs and ham, she's out of the dream restaurant.

• 3:57Speaker 00

  Yes. And this, if you want to watch it, will be on YouTube tomorrow.

• 4:01Speaker 01

  Oh, man. I can't believe we've got on YouTube.

• 4:04Speaker 00

  Yeah, we're finally on YouTube. We had a lot of meetings with those guys. Uh, we were like, how do we get on YouTube? We've got a good product. And then every meeting they'd say, you just put it, you just put it on there. And Benito would be like, no, we want the official nod.

• 4:17Speaker 01

  One day, maybe a child in the womb will be on YouTube.

• 4:21Speaker 00

  Hey, that's a good point.

• 4:23Speaker 01

  Good point.

• 4:24Speaker 00

  This is the off-menu menu of Elle Fanning.

• 4:26Speaker 01

  Elle Fanning. I, I genuinely, before you stop recording, nearly shouted James Acaster then.

• 4:33Speaker 01

  I nearly shouted James Acaster.

• 4:36Speaker 00

  This is the off-menu menu.

• 4:37Speaker 01

  Of James Acaster, that's what I nearly did. What the hell?

• 4:41Speaker 00

  Self-finding.

• 4:42Speaker 01

  Self-finding.

• 4:53Speaker 01

  Welcome, Elle, to the Dream Restaurant.

• 4:55Speaker 02

  Thank you.

• 4:56Speaker 01

  Welcome, Elle Fanning, to the Dream Restaurant. We've been expecting you for some time.

• 4:59Speaker 02

  Oh, man, I'm happy to be invited. Thank you for my reservation.

• 5:05Speaker 00

  There's no reservation. This is a walk-in only.

• 5:07Speaker 02

  That's right, yeah.

• 5:08Speaker 00

  You can, you can just stroll in whenever you like.

• 5:09Speaker 02

  Oh, good.

• 5:11Speaker 01

  Do you prefer that? Do, is it better to know that you've got a reservation, you're looking forward to it, you've taken care of it? Or do you like the feeling of like, you just wandered in and, oh, there's a table?

• 5:21Speaker 02

  That's funny. I've never thought of that before. I kind of like knowing that that's the plan. Of like, knowing where I'm going and like, having the reservation. Yeah, I think I prefer that because then you don't know if you, you might not get the table. You have to wait and.

• 5:34Speaker 00

  Thank you, and I completely agree with you.

• 5:36Speaker 02

  And then there are some restaurants too, and they're like, we don't take reservation. You're like, oh, gosh.

• 5:40Speaker 00

  Then what are you?

• 5:41Speaker 02

  I know.

• 5:42Speaker 00

  You're supposed to be a restaurant. Like, reservations are basic.

• 5:44Speaker 02

  Yeah, it's them wanting to be cool. That's like, you know?

• 5:46Speaker 00

  It's wanting to be cool. I also understand that there's a big problem with people reserving tables and then cancelling, maybe.

• 5:51Speaker 02

  That's true.

• 5:52Speaker 00

  But this whole, this whole, just you show up and queue for two and a half hours and then you get this, whatever it is.

• 5:57Speaker 02

  No, I'm never gonna stand in, like, a long line to get something.

• 6:02Speaker 00

  It's demeaning.

• 6:03Speaker 02

  I know, I don't want to.

• 6:04Speaker 01

  When you see a long line, sometimes I'll see like, a long line for a place that maybe I queued for once. And it was disappointing. And then I'll go past it and see the line and I want to shout at the.

• 6:15Speaker 02

  Yeah, do you tell them?

• 6:16Speaker 01

  It's not worth it. You're wasting your time.

• 6:19Speaker 02

  Exactly. I get that. Yeah, because I'm in New York a lot and there's these little like, pop-up places that people obviously like, have seen on TikTok or whatever, like, bagel spots and it's like, I don't think this is worth it, I have to say.

• 6:35Speaker 00

  But those TikTok places are never actually good food. It's like.

• 6:37Speaker 02

  No.

• 6:38Speaker 00

  They'll be fun colors.

• 6:39Speaker 02

  Yeah, but I do look at them. I do love looking at them on TikTok though. And I said, I like, save them thinking that I'm ever gonna go to the place, you know, like, oh, I gotta remember that, you know, taco spot. But they do make them look good on the videos.

• 6:53Speaker 00

  Well, that's their job, you know.

• 6:54Speaker 02

  I know.

• 6:54Speaker 00

  Yeah.

• 6:55Speaker 01

  Every time I fall for it, I feel absolutely so disappointed with myself. As I'm eating the thing that looked amazing, you know, someone showed me an Instagram thing of like, look at that. I thought, we've got to get it.

• 7:05Speaker 02

  I I know.

• 7:06Speaker 01

  And then as I'm eating it, I'm like, of course, of course it tastes rubbish. Of course it like, this is disappointing and rubbish. I just fell for it because it looked good on the gram.

• 7:12Speaker 02

  I know, I know. And then the top ranking, you know, the spots in the city and people rank the spots.

• 7:17Speaker 01

  Yeah. That's okay. That that one, when people just go, here are the best places or here are the best things to eat. And it's just stuff that they've had and this was delicious.

• 7:28Speaker 02

  Yes.

• 7:28Speaker 01

  I trust those people.

• 7:29Speaker 02

  Yes.

• 7:30Speaker 01

  The the ones that are just because it looked good in the photo and and and they're just getting clicks and all of that.

• 7:35Speaker 02

  Not to be trusted.

• 7:36Speaker 01

  That's when I'm disappointed. That's when I'm like, what are you, five, James? Why have you fallen for this?

• 7:40Speaker 02

  I know.

• 7:41Speaker 00

  It's a lot of, uh, yeah, it tends to be like donuts, pancakes, uh, bubble tea.

• 7:46Speaker 01

  Freak shakes.

• 7:47Speaker 00

  Yeah, freak shakes.

• 7:48Speaker 01

  Slice of cake and a milkshake.

• 7:49Speaker 02

  See, and I'm like a, like, I, we're gonna get into this, but I love fast food so much. But I love a mix. Like, I'm like a high and low. I'm a really adventurous eater, so I will try anything. Like, I will, I will try anything. I love food, but I do, I I love fast food and I I love donuts, but I don't like the fancy ones.

• 8:12Speaker 01

  Yeah.

• 8:12Speaker 02

  I don't want a fancy donut. Like, I love Krispy Kremes, I love Dunkin' Donuts, like Boston Creams, love those. I love like a hole in the wall donut shop, you know, like a classic donut shop, like pink box place. But like, when it's fan, like, those don't get me because I'm like, it just doesn't look good. I don't want bacon and Fruit Loops.

• 8:33Speaker 01

  Sure, yeah.

• 8:33Speaker 02

  On my donut. And it's normally, the donut's always cakey and too thick anyway, you know?

• 8:40Speaker 00

  You just want the pure sugar of like a Krispy Kreme.

• 8:42Speaker 02

  I could eat a whole dozen.

• 8:44Speaker 01

  Yeah.

• 8:44Speaker 02

  I've like eaten, I on on sets or I would, I would order donuts like a lot. And or at like night, like for dinner, I'm like, I think I'm just gonna eat a box of Krispy Kremes tonight. And I'm like a, I'm a, well, Postmates or like Deliveroo, I know that's here, like Fiend. I love looking through and just ordering.

• 9:06Speaker 01

  All the different donut places.

• 9:07Speaker 00

  I also just do the looking, the looking through sometimes. Tell me if you think this is weird. Sometimes if I'm in a new area, I will look at the Deliveroo and imagine what it would be like to live in that area.

• 9:16Speaker 02

  Oh.

• 9:17Speaker 00

  Just to check, to be like.

• 9:18Speaker 01

  He said, he said to tell them if you think it's weird.

• 9:21Speaker 02

  No, I get that. You can put any address in.

• 9:23Speaker 00

  Yeah, yeah.

• 9:24Speaker 02

  That's fun. I haven't tried that.

• 9:25Speaker 00

  I've done it where I've been like looking for a house, like thinking about getting a new house. Put the address into Deliveroo straight away and go, I'm not moving there.

• 9:32Speaker 02

  Yeah, you can't get anything.

• 9:34Speaker 00

  So basic. I'm not, I'm not moving there.

• 9:35Speaker 01

  Do you ever, I mean, I know like you're not, like you don't go method when you, when you act, but when you're ordering food, do you ever imagine, like Ed imagines, what if I lived here? Do you imagine what would my character order?

• 9:47Speaker 02

  Oh.

• 9:48Speaker 01

  What would my character order on Deliveroo tonight?

• 9:50Speaker 02

  Ooh, I've ne- no, I've never done that. I mean, I've definitely had to eat some crazy things, like in movies before. I did a show here in London called The Great and it was a period piece, like seventeenth century and on the menu we're supposed to eat like chicken hearts and like, you know, it was like this kind of period food or, you know, back in the day. And, and we're like, oh yeah, normally they would make something look like, look like it was a chicken heart, but it actually wasn't. And like Nicholas Holt's in the show and we like, we both have to like, put the whole thing in our mouths, like toast or whatever. And we're like, we put it in, we're like, oh my God, they actually made it. Like it was exactly the recipe. It was like

• 10:33Speaker 00

  Wow.

• 10:34Speaker 02

  The rosemary, the chicken heart, all the thing. And we're like, okay, guys, we can't do this many takes, eating like a full like chicken liver heart, like whatever this is every time. I'm like, I'm adventurous and like, it's fine, but that's a little, that was a little extreme. They really took it. I mean, hey, the

• 10:48Speaker 00

  I feel like

• 10:49Speaker 02

  precision, the detail orientation, I

• 10:51Speaker 00

  They've got to give you a heads up. They've got to give you a heads up, yeah, haven't they? Cause if you're expecting like a fake chicken heart, if your mouth's ready for something and then the chicken heart goes in, you're like, oh, holy shit.

• 10:59Speaker 02

  I know. That was, yeah, that was a lot, but.

• 11:04Speaker 01

  It's mad they didn't.

• 11:04Speaker 00

  Also, I've had chicken hearts before. They are nice, but you do feel like you eat one chicken heart and you're like, that is the entire chicken's heart.

• 11:12Speaker 02

  Yeah.

• 11:12Speaker 00

  Like that, they didn't have another one of those.

• 11:14Speaker 02

  Yeah, cause they are kind of small, right?

• 11:16Speaker 00

  Yeah, they're tiny.

• 11:17Speaker 02

  Yeah, so that's what we had.

• 11:19Speaker 00

  That is the only chicken heart, that chicken hat. With chicken breasts, you're like

• 11:22Speaker 01

  What are you trying to say?

• 11:23Speaker 00

  There's another, there's another one, but you've eaten that entire quotient. So if you have like four of them, you're like, that's four chickens.

• 11:28Speaker 02

  That's four chickens. Yeah. Yikes. And then how many takes were they thinking, you know, how many chicken hearts did they have lying around on set? Oh my gosh. And then we had ice cream in a scene, which because of the melting aspect of it, they used um lard.

• 11:46Speaker 00

  Oh my god.

• 11:47Speaker 02

  As like a fake ice cream. And so like, so you wouldn't give us real ice cream?

• 11:51Speaker 00

  Yeah, yeah, yeah.

• 11:51Speaker 02

  You've turned it and it was like a a lard that we had to eat. That was, it was so bad.

• 11:57Speaker 00

  You had to eat the lard?

• 11:58Speaker 02

  Yes, I I did. And then Nick, I actually heard he requested, he was like, just give me real ice cream. And I like, but I was like, oh, I just did what they said, you know?

• 12:08Speaker 01

  Just had the lard.

• 12:09Speaker 02

  I was like, I'll just take lard.

• 12:10Speaker 00

  You don't want that rep on the scene, right? Have you heard about Elle Fanning? She demands real ice cream.

• 12:15Speaker 02

  Exactly. I should have.

• 12:16Speaker 01

  Refuses to eat lard.

• 12:18Speaker 02

  I had the lard.

• 12:19Speaker 00

  She's such a diva. She refuses to eat a bucket of lard in every take.

• 12:22Speaker 02

  How dare she?

• 12:24Speaker 01

  What do you think your character in Predator would uh would order?

• 12:27Speaker 02

  Ooh.

• 12:28Speaker 01

  On on a food app?

• 12:30Speaker 02

  Well, this is interesting. This is interesting because she is not a human. So in uh this film, it's kind of a mashup of our Predator world, which I like. This isn't Predator, but it's giving monster.

• 12:42Speaker 00

  Yeah, little Predator vibes. Thank you.

• 12:45Speaker 01

  Yeah, a lot of guests say that about Ed.

• 12:48Speaker 02

  Giving Predator.

• 12:50Speaker 00

  Please don't clip that up, Benita.

• 12:53Speaker 02

  But I play, so I play Thea and she, it's a kind of, our film is a little mashup of the alien universe. So that means I am an android synth from Waylon Utani, who is in the alien universe. So she, it's also, it's also talked about in the film. She doesn't eat. She doesn't eat any food.

• 13:13Speaker 01

  Right.

• 13:14Speaker 02

  Um, she's completely like mechanics all underneath.

• 13:18Speaker 00

  I think this is gonna be the problem when when cyborgs come around.

• 13:21Speaker 01

  They don't eat?

• 13:22Speaker 00

  Yeah.

• 13:23Speaker 02

  The food's gonna go down?

• 13:24Speaker 00

  Cause they, well, everyone says, oh, there's gonna be these humanoid cyborgs. But if they're not eating, I don't think they're human.

• 13:30Speaker 02

  Oh.

• 13:30Speaker 00

  You know?

• 13:31Speaker 02

  Yeah, that's true.

• 13:32Speaker 00

  You need a cyborg that sits down and eats with you.

• 13:34Speaker 02

  Yes.

• 13:34Speaker 00

  Yeah.

• 13:34Speaker 01

  We're fucked.

• 13:37Speaker 00

  We're fucked.

• 13:38Speaker 02

  Yeah, yeah, she doesn't eat, so I don't know, I don't know what that would.

• 13:42Speaker 00

  She would have nothing.

• 13:43Speaker 02

  She would have nothing.

• 13:44Speaker 00

  That's it, I mean, that's.

• 13:45Speaker 02

  I know, sad.

• 13:46Speaker 00

  I mean, you can't, you can't do, do that on a film, really, can you can't go, imagine.

• 13:49Speaker 02

  Oh, no.

• 13:50Speaker 00

  If you were a method actor.

• 13:51Speaker 02

  Oh, no, oh my god, I'd shrivel away.

• 13:54Speaker 00

  Yeah.

• 13:55Speaker 02

  And we were, we filmed in New Zealand, which I'd never been to before, and it actually, New Zealand has incredible food.

• 14:01Speaker 00

  Yeah.

• 14:02Speaker 02

  Really good.

• 14:03Speaker 00

  For food, New Zealand, yeah.

• 14:04Speaker 02

  I wasn't, we were filmed in the North Island, so I never went to the South Island. I didn't make it there, unfortunately, but I really want to go, um, but the pastries are really good there. Like the breakfast, the pastry, there's like, there was, they would bring around these, like, fresh, like, pastries, like croissants, kind of with like, ham and cheese rolls, it'd be like, oh, so I was eating a lot, not method at all, on that one.

• 14:28Speaker 00

  Australia, New Zealand, they know how to do breakfast and brunch.

• 14:31Speaker 02

  They do.

• 14:31Speaker 00

  They really nail it.

• 14:32Speaker 01

  Yeah, it's great, and fast food wise as well, I think, like, New Zealand does fast food really well. Like, e- even like little, just like, independent places popping up, they know how to do like burgers and fries and really go for it.

• 14:44Speaker 02

  Yeah.

• 14:45Speaker 01

  And make like, good quality stuff.

• 14:46Speaker 02

  Yeah.

• 14:47Speaker 01

  Rather than just like, yeah, stuff that's gonna make you feel regretful afterwards.

• 14:50Speaker 02

  I know, which that's all the stuff I like.

• 14:54Speaker 00

  But the buzz while you're eating it is so good.

• 14:56Speaker 02

  It is so good.

• 14:57Speaker 00

  I know I'm gonna feel absolutely dreadful after this, but let's enjoy the ride.

• 15:01Speaker 02

  Exactly, and we were, like, in the film too, were, it was very physical, so we were like, quite hungry a lot, because we were on these locations and it's Demetrius who plays the Predator in the film. He's like in this full Predator suit, and we're hooked back to back, because I play a robot backpack, essentially, and I'm cut in half, so I had these like, blue tights on, and we're flying through the air together and hooked on these wires together, so it was very, it was a lot more physical, I feel like, than I'd ever had to be in a, in a role before, and so, yeah, you have to fuel yourself. Yeah.

• 15:39Speaker 01

  When you're, when you're doing something like that and you are like, so you're just pretending to be half, half yourself.

• 15:46Speaker 02

  I know.

• 15:47Speaker 01

  Um, is there anything different that you do, uh, playing that role that you wouldn't have done in another film that you're actually just trying to get in a different headspace?

• 15:55Speaker 02

  Yeah, I mean, definitely, because I mean, we had training before for a couple, well, maybe, maybe a month or a little less than a month, um, that I worked with like the stunt team and we would like work out together and also kind of physically figure out how we wanted her to move because also it's, she's not a human, so it's, she can move quickly on her hands. You know, it's, it wouldn't be this, it's, wouldn't be the same way as like a human would if they didn't, if they were, you know, cut. So you're kind of just learning the physicality of that was something, um.

• 16:30Speaker 01

  When you're working out for that role?

• 16:31Speaker 02

  Yeah.

• 16:32Speaker 01

  Do you skip leg day?

• 16:33Speaker 02

  Yeah, yes.

• 16:34Speaker 01

  Yeah.

• 16:35Speaker 02

  I know, it was really not needed. I do, there, there, I play also another character as well in, in it.

• 16:42Speaker 01

  Mm hmm.

• 16:43Speaker 02

  Um, she's another synth, kind of like her sister counterpart, and she does have legs.

• 16:47Speaker 01

  Okay. She's only legs.

• 16:49Speaker 02

  Yeah.

• 16:52Speaker 02

  It was quite funny because we had all these, you know, dolls made of me where it'd be, sometimes it would just be my legs or it would be like these dolls and plushy dolls or ones that look more realistic or that they would put on the back. And so it's like thousands of me's just like lying around. I took a lot of photos.

• 17:09Speaker 01

  What happens to that? How does that feel when that's happening?

• 17:11Speaker 02

  Creepy.

• 17:12Speaker 01

  Yeah, really creepy.

• 17:12Speaker 02

  Creepy, very scary.

• 17:14Speaker 01

  I think there's two answers to that and you gave the right one.

• 17:16Speaker 02

  Good, good.

• 17:17Speaker 01

  If you'd been like, I loved it. I'm looking around, there were so many versions of me.

• 17:20Speaker 02

  That'd be problematic. Yeah, no, it would like scare me. I go.

• 17:24Speaker 01

  Where are they now? What's happened to them?

• 17:26Speaker 02

  That I wonder.

• 17:27Speaker 01

  You should know that.

• 17:28Speaker 02

  I, I know. I do not know. They're in the hands of.

• 17:32Speaker 01

  Yeah, you're gonna find out.

• 17:33Speaker 02

  The studio. I don't know. Yeah. That's, I'm gonna, I'm gonna call someone after this.

• 17:38Speaker 01

  You're gonna find out where they are.

• 17:39Speaker 02

  That's, that's a good idea.

• 17:41Speaker 01

  I wouldn't like that in the back of my head, not knowing where they are.

• 17:44Speaker 02

  No, I need to ask.

• 17:45Speaker 00

  Especially if they announce a sequel and that you've not been told and then it's just a plot, they're just using one of the plushies.

• 17:51Speaker 02

  That's scary, right? I know.

• 17:54Speaker 01

  We're fucked.

• 17:56Speaker 02

  We got AI, you know.

• 18:00Speaker 01

  I watched an interview with this, with this guy, this AI guy. He's working in AI safety and he's trying to make it safe.

• 18:06Speaker 00

  Was he AI?

• 18:07Speaker 01

  No, not that I know of.

• 18:09Speaker 02

  He might have been.

• 18:10Speaker 01

  He might have been. He started, I mean, he went bananas.

• 18:12Speaker 02

  It is crazy, the videos that, they don't, sometimes they get me, sometimes you're like, is this video AI that I'm looking at or not, you know? And then you're like, oh, they have like six fingers, never mind.

• 18:24Speaker 00

  Yeah, I have to check with my wife. That's the, our whole day is me going, is this real or not? I feel like an old man.

• 18:30Speaker 01

  Yeah. It's about.

• 18:31Speaker 02

  No, that is scary.

• 18:33Speaker 01

  Let's talk about food.

• 18:35Speaker 02

  Talk about our dream restaurant, though. Yeah. Maybe AI can create our dream restaurant.

• 18:41Speaker 01

  Probably.

• 18:43Speaker 02

  Project in this room, the dream restaurant.

• 18:46Speaker 00

  Ben, look into it.

• 18:47Speaker 01

  Maybe it already has.

• 18:48Speaker 02

  Yeah.

• 18:49Speaker 01

  This guy on the interview was saying, we live in a simulation at one point and I, I'm aware of simulation theory, but I've never heard like someone talk about it.

• 18:56Speaker 02

  In a serious way.

• 18:57Speaker 01

  So seriously before and I was like, oh my God. Although he didn't convince me on that, to be honest.

• 19:02Speaker 00

  Yeah.

• 19:03Speaker 01

  It didn't really make sense.

• 19:04Speaker 00

  Well, you can't be convinced about simulation theory because the simulation would never let you be convinced about simulation theory.

• 19:10Speaker 01

  Hmm.

• 19:11Speaker 02

  Yeah. It's like if it's the Truman Show that we're living, I mean, we don't know.

• 19:15Speaker 00

  Yeah.

• 19:16Speaker 01

  Oh, well.

• 19:19Speaker 01

  I'd love to be in the Truman Show.

• 19:21Speaker 00

  That's a nice version.

• 19:22Speaker 01

  Yeah, Truman Show seems nice.

• 19:25Speaker 01

  But like.

• 19:25Speaker 00

  Don't start thinking about the Truman Show because whenever you do, it's another 20 minutes of chat about the Truman.

• 19:30Speaker 02

  Is that one of your favourites?

• 19:31Speaker 01

  Love it. Love the Truman Show.

• 19:32Speaker 00

  He gets obsessed with the Truman Show.

• 19:34Speaker 01

  Love the Truman Show. Yeah, I'm 40. So like, I grew up with all the Jim Carrey comedy films and then just when I was the right age, he started doing stuff like Truman Show.

• 19:42Speaker 00

  Yeah.

• 19:43Speaker 01

  And then when I was the right age, he did Eternal Sunshine. I mean, now he's bananas.

• 19:46Speaker 02

  You need to have him on the show. You need to have him on the show.

• 19:48Speaker 00

  I would love to have Jim.

• 19:49Speaker 02

  Don't you want to know what he eats? I do.

• 19:51Speaker 01

  Jim Carrey thinks he doesn't exist. You heard him talking. If you know, he says, he says Jim Carrey doesn't exist.

• 19:58Speaker 00

  The Truman Show is gonna fuck you up, man.

• 20:00Speaker 01

  Yeah, how do you even book him?

• 20:02Speaker 02

  Yeah, you have to figure out his code name, I guess.

• 20:04Speaker 01

  Yeah.

• 20:05Speaker 00

  He's playing a character who is living in a world that's being filmed all based on him and he is an actor in a film and everyone's filming him.

• 20:12Speaker 01

  Yeah.

• 20:12Speaker 00

  Because he exists. That's gonna mess with your head.

• 20:14Speaker 01

  It's gonna mess with your head.

• 20:15Speaker 02

  Totally.

• 20:16Speaker 00

  And we live in a simulation. James, let's start the podcast properly.

• 20:22Speaker 01

  Would you like still a sparkling water, Al?

• 20:24Speaker 02

  Oh, oh, okay. I, I know that it's probably like classier and chic-er to say sparkling, but I don't. It's still, still all the way for me.

• 20:33Speaker 01

  Respect.

• 20:33Speaker 00

  I think that is classier and chic-er.

• 20:35Speaker 02

  You think?

• 20:36Speaker 00

  To reject the sparkling.

• 20:37Speaker 02

  Okay.

• 20:37Speaker 00

  Yeah, because it's not the obvious choice when you're thinking classy and chic.

• 20:40Speaker 02

  Yeah.

• 20:40Speaker 00

  So still, I think that's a good option.

• 20:42Speaker 02

  Still, I know, and I'm just, when they're like, oh, bottle, I just say, normally just tap.

• 20:46Speaker 01

  Oh, yeah?

• 20:46Speaker 02

  Yeah.

• 20:47Speaker 01

  If, um, it had to be from a specific place, city, is there somewhere where the tap water?

• 20:52Speaker 02

  New York.

• 20:52Speaker 01

  New York.

• 20:53Speaker 02

  Yeah. The water is the best there.

• 20:56Speaker 01

  Another vote for New York.

• 20:57Speaker 02

  For your hair.

• 20:58Speaker 01

  Is it?

• 20:58Speaker 02

  Yes. Your hair feels better in New York, and that's why the bagels also taste different. And there, I've heard that in other states, there are some bagel places that get the water transported to their bagel shops to make the bagels, because the water, that's what makes it so good in New York.

• 21:15Speaker 01

  They got to get the New York water over.

• 21:17Speaker 02

  Mm-hmm. They need to get it over.

• 21:19Speaker 01

  Some people get it, get New York water just to wash their hair in as well.

• 21:23Speaker 00

  I'm sure there are people who fly out New York water.

• 21:25Speaker 02

  I'm sure, right? I'm sure.

• 21:28Speaker 00

  There's someone right now in LA building a pipeline from, uh, New York to LA.

• 21:32Speaker 02

  A hundred percent.

• 21:33Speaker 00

  To get the water, yeah.

• 21:34Speaker 02

  A hundred percent.

• 21:35Speaker 00

  Brad Pitt?

• 21:36Speaker 01

  Brad Pitt.

• 21:39Speaker 01

  I'll bet Brad Pitt.

• 21:39Speaker 02

  Or Jim Carrey.

• 21:41Speaker 00

  Yeah, yeah, yeah.

• 21:42Speaker 01

  Carrey hasn't washed his hair.

• 21:44Speaker 00

  He doesn't believe in it.

• 21:45Speaker 02

  Not in years.

• 21:45Speaker 01

  Doesn't believe in it, he's not trying. Brad Pitt, George Clooney, DiCaprio. They're getting the water pumped to him from New York to LA.

• 21:53Speaker 02

  Yes.

• 21:53Speaker 01

  They're all doing that, those three.

• 21:55Speaker 00

  Yeah.

• 21:55Speaker 01

  Although I think Clooney probably lives in Italy or something.

• 21:58Speaker 02

  Yeah, I think he does.

• 21:59Speaker 01

  I don't know, or maybe I'll just believe in the Nespresso ads a bit too much.

• 22:02Speaker 02

  Yeah, you're believing in the, in the conspiracy.

• 22:04Speaker 01

  Yeah, yeah, it makes me believe that he lives in.

• 22:06Speaker 00

  He's getting New York water flown out for his Nespresso.

• 22:09Speaker 01

  Yeah, yeah, yeah, just a little bit each time.

• 22:11Speaker 02

  Everyone has a different, yeah.

• 22:12Speaker 01

  And that's, that's the only amount he orders each time, flies it over.

• 22:16Speaker 00

  Just enough to fill a tank for the small Nespresso machine.

• 22:18Speaker 01

  Yeah. You met Clooney?

• 22:22Speaker 02

  You know, I have, but it was in, it was like at an event. It was like kind of in, in a quick way. I don't know him super, I don't know him super well.

• 22:31Speaker 01

  Do you ever get starstruck?

• 22:32Speaker 02

  Totally. I totally do. I remember, so I went to the Met Ball when I was, uh... I was twelve or thirteen. I think I was like the youngest.

• 22:44Speaker 00

  Wow.

• 22:44Speaker 02

  I think I was thirteen, like one of the youngest attendees. But um, and I was with my sister, which was really great. So I had like a buddy, but every and I was a big like fashion nerd. I mean, I still am, but like especially when I was young and all I wanted to do was meet Alexa Chung at the Met Ball. What because she I was like, as a thirteen year old girl, I was like, I just loved her style like I just wanted to meet her.

• 23:09Speaker 00

  Yeah.

• 23:09Speaker 02

  And on the red carpet, I and I kind of wore an outfit that like Alexa would probably have worn, you know, at the time.

• 23:17Speaker 00

  Bait Alexa Chung into coming over, yeah.

• 23:19Speaker 02

  And then I turned around and she was there and she was like, I like your outfit. And I was like, ah, like I won. Like I was like, I can't believe that. Um, and Beyonce was there. Beyonce I have met and that is pretty, you know, you're in the presence of like a goddess, so.

• 23:35Speaker 00

  As British people, it's very funny for us to hear Alexa Chung listed before Beyonce. Yeah.

• 23:42Speaker 00

  That's uh, we've heard hundreds, hundreds of episodes of this podcast. That's the craziest thing that anyone has said.

• 23:50Speaker 02

  Well, I was thinking, hey, we're in London.

• 23:52Speaker 00

  Yeah, yeah. Because before Alexa Chung did, did all the fashion icon stuff.

• 23:58Speaker 02

  She did.

• 23:58Speaker 00

  She was a host, she was a host of like a TV show here. Yeah. On T, on T four, which is like the, the youth channel.

• 24:04Speaker 02

  Hmm.

• 24:04Speaker 00

  Yeah. So we know her as a TV presenter, really.

• 24:07Speaker 02

  Yeah, she was, you know, I think like there was something exotic about her, me, me being from LA, like this London girl, you know.

• 24:13Speaker 00

  Yeah, yeah. She's very cool.

• 24:15Speaker 02

  Very cool. Yeah. And I have, I got to, got to know her a little bit now that I'm older. But yeah, we've a little bit, um, super nice and, you know, it's cool. But um, trying to think, oh, there's actually another funny one that I, again, it was at the Met Ball, but I was, it, I was a little bit older. And Billie Eilish and Cardi B were like talking and I was sitting down and I kinda, I got up and I was, you know, you're wearing giant shoes, of course, and you're like have this long train and everyone's always trying to like outdo each other with, you know, the crazy outfits. And so I got up and I slipped, like completely fell off my ass and like in front of Cardi B.

• 25:00Speaker 02

  She's like, whoa, like she looks over like in her peripheral, she just sees me like just go down. And um, I was mortified, but she was like, oh, or like, are you okay? I was like, girl, are you okay? I'm like, uh, yeah, I'm all good. Like, don't mind me. Like, so that, you know, you're starstruck. And I was like, that was an embarrassing.

• 25:17Speaker 00

  You should just pretend that you're doing like a drag race death drop.

• 25:20Speaker 02

  Uh, yeah, yeah, I should have. No, I wasn't that quick, but I was like, oh, sorry.

• 25:25Speaker 01

  Pop lobster bread, pop lobster bread, Adam Fanning, pop lobster bread.

• 25:28Speaker 02

  Oh, my god, what? Bread? Bread is my, like, I, I'm more savory than desserts. We're gonna, I don't, I'm not a sweet person, actually.

• 25:37Speaker 00

  Well, we can rewind the podcast. You said you eat entire boxes of Krispy Kremes.

• 25:42Speaker 02

  That's true. No, but I mean, well, okay, I have an explanation for this. It's not like, I don't like restaurant desserts, like brownies or I'm not really a chocolate person or like molten chocolate cake or like anything like that. I'm like, eh, like I could take it or leave it. But I love like, it's like bread and creamy pastry, things like that. Love bread, love cheese. So I'm going with, this is gonna be, I was thinking hard about it, but I don't, I don't know if you guys have ever had this, but have you ever been to a Red Lobster?

• 26:11Speaker 00

  No. No, but we're so aware, we're so aware of it as a, as a cultural touchstone.

• 26:16Speaker 02

  Yes.

• 26:17Speaker 00

  Because we hear about it in so many, in so many films and TV shows.

• 26:20Speaker 02

  Yes.

• 26:20Speaker 00

  Red Lobster, where, where else is there? Chili's?

• 26:22Speaker 02

  Yep, Chili's.

• 26:23Speaker 00

  Chuck E. Cheese. Chuck E. Cheese, Wendy's. It's the kids' place, Chuck E. Cheese.

• 26:27Speaker 02

  Yeah, I mean, Red Lobster's a little.

• 26:29Speaker 01

  A bit fancier?

• 26:30Speaker 00

  Olive Garden.

• 26:31Speaker 02

  A little fancier. I mean, it's more like a, it's more like a, I guess Chili's, TGI Friday's. More like that than, it's not like a fast food place. Like it would be a place like families would go and likes it, but you know, it's, it's like this chain.

• 26:44Speaker 01

  Yeah.

• 26:44Speaker 02

  But they have the, the best bread ever. It's a, but it's a biscuit. Not a cookie biscuit, uh, like a flaky biscuit, an American biscuit, and they're called Cheddar Bay biscuits. And so I would like kind of a Cheddar Bay biscuit, but maybe a little bit more upscale than maybe the Red Lobster, like a little bit flakier. Has to be warm. And I want whipped butter, cold whipped butter and honey. So the cold whipped butter is gonna melt on the biscuit. You're like, cut it in half, a little honey and like, that's what I want.

• 27:19Speaker 01

  This is like.

• 27:20Speaker 00

  What a choice.

• 27:21Speaker 02

  Yeah.

• 27:21Speaker 01

  Your invention. They don't do this at Red Lobster, but you're saying like, start with that Red Lobster biscuit.

• 27:26Speaker 02

  Yes.

• 27:26Speaker 01

  And make it.

• 27:27Speaker 02

  Yeah, and they have butter. You could ask for honey if you wanted it.

• 27:30Speaker 00

  You can't ask them to whip the butter though at Red Lobster.

• 27:32Speaker 02

  No, and I don't, I don't, I'm trying to remember. I don't think it's, it's not whipped in the way that I'm like.

• 27:36Speaker 01

  Yeah.

• 27:37Speaker 02

  Yes, yeah, I want really light fluffy whip with salt, you know, like flaky salt on there. I love a salt and sweet, the salt, the honey.

• 27:46Speaker 01

  Yeah.

• 27:46Speaker 02

  Yeah.

• 27:47Speaker 01

  That does sound good. How cheesy is it, this biscuit?

• 27:49Speaker 02

  It's not crazy cheesy. It's just a little touch. Yeah, but there's like pieces of, it's like, it's baked with cheese in it. Yeah, and I, I love biscuits, but I don't, I'm try, when I was here, y'all don't really have biscuits.

• 28:04Speaker 01

  No, it's not, it's not really a thing. Like you could probably find somewhere in London that does it and it would be like,

• 28:09Speaker 02

  Yeah.

• 28:10Speaker 01

  These are American biscuits and they'd be a big thing.

• 28:12Speaker 02

  Cause then it's like, they're like, oh, it's like a scone. It's like, it's not a scone.

• 28:14Speaker 01

  Yeah, yeah.

• 28:15Speaker 02

  No, it's something completely, it's different.

• 28:16Speaker 01

  They look like, they kind of look like that though. That's the closest thing that we can imagine them being like.

• 28:20Speaker 02

  Yes, they're just but, very buttery and flakier, but I also love like a Popeyes biscuit. Have you ever had Popeye? Y'all don't have Popeyes either?

• 28:30Speaker 01

  I, I, I went into a Popeyes.

• 28:31Speaker 02

  Really?

• 28:32Speaker 00

  They've opened, they've opened quite recently. Yeah, yeah.

• 28:34Speaker 02

  I wonder if they have biscuits there?

• 28:35Speaker 01

  They opened a Popeyes in Shepherd's Bush this year and, um, I haven't, well.

• 28:41Speaker 02

  Again, I love.

• 28:42Speaker 00

  How long you here? You gotta go to Popeyes.

• 28:43Speaker 02

  I must, yeah. I know, like the English Popeyes. I don't know what that's gonna be like.

• 28:48Speaker 01

  They're in Louisiana Brass Band.

• 28:50Speaker 02

  Mmm.

• 28:51Speaker 01

  On opening day out the front, just playing.

• 28:54Speaker 02

  Yeah.

• 28:54Speaker 01

  Cause I was, I was in Chips Bush.

• 28:55Speaker 02

  It's new, it's like a Louisiana chain.

• 28:57Speaker 01

  I was like, oh, this is exciting. What, what's going on? It's, I would say it's a fried chicken shop. But like, I thought, I thought this is gonna be like, there's a hot, hot band in town.

• 29:06Speaker 02

  Yeah.

• 29:06Speaker 01

  Or a really cool busker.

• 29:07Speaker 02

  This new, new restaurant that's opening up.

• 29:10Speaker 01

  New fancy place.

• 29:11Speaker 02

  I'm gonna need a reservation for this one.

• 29:13Speaker 01

  It's just corporate America.

• 29:15Speaker 02

  Yeah.

• 29:15Speaker 00

  It's having to do with Popeye the Sailor Man, is it?

• 29:18Speaker 02

  It's not.

• 29:19Speaker 01

  No, it's not Popeye the Sailor Man.

• 29:20Speaker 02

  I don't think it is. No, it's not. I could be wrong. I mean, it could.

• 29:25Speaker 00

  He's not, if you, if you're using the Popeye name and you're connecting it to Popeye the Sailor Man, you're putting spinach on the menu.

• 29:31Speaker 02

  I know.

• 29:32Speaker 00

  And you're putting him on the logo.

• 29:33Speaker 02

  Yeah, and he's not on the logo. No, it's orange. Popeye's is an orange logo.

• 29:37Speaker 00

  Yeah.

• 29:37Speaker 01

  Yeah, I think it was maybe the person who started the chain originally.

• 29:42Speaker 02

  Cause I'm from, I'm from Georgia, so I like, I, as I say, like y'all, and I have like, there's like a southern, you know, uh, skewing for me with like the biscuits and the, all that stuff. But, and also like KFC here has french fries, which we do not at home.

• 29:57Speaker 01

  Oh, really?

• 29:58Speaker 00

  Really? What?

• 29:59Speaker 02

  Mm-mm. We don't.

• 30:00Speaker 01

  No fries at KFC?

• 30:01Speaker 02

  No, you would have like, uh, mashed potatoes and gravy.

• 30:05Speaker 01

  Mm-hmm.

• 30:06Speaker 02

  But we don't have fries, I don't think. Mm-mm.

• 30:09Speaker 01

  Was there somewhere, um, local to you growing up that was like the best fried chicken and like, cause I, I do like, whenever going to the South of America, like.

• 30:18Speaker 02

  Yeah.

• 30:19Speaker 01

  You know, having like a good fried chicken, like local fried chicken place and trying to hit those spots.

• 30:24Speaker 02

  I wish, I don't have an exact place from back home, cause I don't, I, I kind of, I moved out of there when I was young, but I would say it's like, so my grandmother, she's very southern and she lived with us growing up, even when, cause I moved out to LA when I was like three, but my grandmother would go with me on all my film sets when my, and, and my mom would go with my sister a lot of the time. Um, when we were working, when we were little and she's quite southern and she lived with us and she still lives with my mom and so she, it would be like her fried chicken, like all the stuff that she makes.

• 30:54Speaker 01

  Yeah.

• 30:55Speaker 02

  Um, which it's, I know I need to get the recipe. She did make me like a recipe book of, it was a nice Christmas gift for the grandkids of like her recipes.

• 31:04Speaker 01

  That's nice.

• 31:05Speaker 02

  Um, which was really nice. Yeah. And I don't have a exact fried chicken place.

• 31:09Speaker 00

  Do you cook from it? Because my, my mum did that for me. She was like, here's all, when I went to university, she was like, here's all the things you like that I cook.

• 31:16Speaker 02

  Oh, that's nice.

• 31:17Speaker 00

  Here's how to cook them.

• 31:17Speaker 02

  Did you do it?

• 31:18Speaker 00

  No, of course.

• 31:19Speaker 02

  Yeah, I know.

• 31:20Speaker 00

  That was a nice sweet story. Absolute free reign to just order pizza all of the time.

• 31:24Speaker 02

  Exactly.

• 31:25Speaker 00

  I'm not going to cook it. I read it like a novel. I'd be like, yeah, this is what I used to have.

• 31:29Speaker 02

  Yeah, yeah, you're like, there it is.

• 31:31Speaker 00

  Just imagine it.

• 31:32Speaker 02

  You'll want it. You'll want it, you know?

• 31:34Speaker 00

  Yeah, one day, one day.

• 31:35Speaker 02

  Totally. No, I haven't, I haven't cooked from it either. But I also feel like, well, she's around. I'm like,

• 31:41Speaker 00

  Yeah.

• 31:41Speaker 02

  Cook from it because she's.

• 31:43Speaker 00

  You can cook from it.

• 31:43Speaker 02

  Exactly.

• 31:44Speaker 00

  It's nice to know what goes into, how much work goes into it. But yeah, you're still cooking it for me.

• 31:48Speaker 02

  Yeah, I do love to cook though. I, I, I do. I just, I, I go in phases. Like, there was a time where I was like, I would cook a lot and like, oh, go to the market. And like, it's so, that's like, what am I gonna get? And look up recipes and things. And then right now I'm in a phase of like strictly not, not cooking.

• 32:02Speaker 00

  Yeah, yeah.

• 32:03Speaker 02

  I just, you know, it's like working out. I'm like, I'm either in or I'm out. Like, there's no like consistency. It's like all or nothing for me with everything.

• 32:11Speaker 00

  I do the same thing. Do you, when you're in one phase, think about how much you want to be in the other phase? And then as soon as you get into it, you think about how much you want to stop doing the things?

• 32:19Speaker 02

  Yes, definitely. Yes. I know. It is.

• 32:23Speaker 01

  Possibly, Ed, reading his mother's recipes is the saddest thing he's ever done on the podcast. He used to just sit there and read a book of his mother's.

• 32:32Speaker 00

  Well, I'm homesick. I just, you know.

• 32:34Speaker 01

  She, here's all the things you like.

• 32:36Speaker 00

  Read about the chicken noodles. Oh, ginger. There was ginger in it. Lovely.

• 32:39Speaker 01

  Read it like a book.

• 32:42Speaker 02

  You weren't watching TV. You weren't reading.

• 32:44Speaker 00

  No, no need.

• 32:44Speaker 02

  Let's read the recipe book.

• 32:45Speaker 00

  Just read a cut out recipe from a good housekeeping magazine.

• 32:48Speaker 02

  Yes. No, it'll come in handy. It's a sweet thing. Yeah, we'll get to that because one of her things is on my.

• 32:54Speaker 00

  Oh, great. Today's episode of the Off Menu Podcast is sponsored by Cozy, the home of possibilities, James.

• 33:03Speaker 01

  Oh, man, Ed, Cozy has everything you need to make your home feel like it has a plan. Do you know what I mean?

• 33:08Speaker 00

  I know what you mean. Cozy is a wonderful furniture company. It makes furnishing your whole home easy. Sofers, dining, storage, rugs, bedroom, even outdoor, all designed to make your space feel put together. Without the usual furniture stress. And James, we talk about dream meals on this podcast. But you know what? We very rarely talk about where we want to eat this dream meal.

• 33:28Speaker 01

  Sure, yeah, I like it when it does come up. It is very important. It changes the whole meal, the setting, the vibe. And Cozy's modular customizable furniture for the whole home does just that.

• 33:39Speaker 00

  And the meal, James, doesn't necessarily end at dessert. We've often talked about wanting to take our maybe final course through to a comfy room. And I think this is where Cozy can really come in handy. Go and relax on the sofa, maybe even eat your meal at a lovely, beautiful Cozy table. Linger a little bit, move through with coffees and dessert to a lovely couch. But I know what you're like, James, you're a mucky pup.

• 34:00Speaker 01

  I'm gonna spill stuff everywhere. Is that gonna ruin the Cozy furniture?

• 34:04Speaker 00

  No, don't worry about that, James, because it's highly washable, James. It's sauce, wine, sparkling water, dessert crumbs. You telling one of your big stories and sloshing a coffee everywhere? Don't worry, you can pop it in the wash.

• 34:15Speaker 01

  Oh, so you're saying Cozy makes every day at home feel like my best day?

• 34:19Speaker 00

  Absolutely, that's exactly what I'm saying. And with Cozy, your home can grow with you, adapting to new spaces, new styles and every era of your life, James. I think it's so hard, especially when you move somewhere new, to immediately make that place feel like yours, that it's been put together well. And that's where Cozy comes in.

• 34:35Speaker 01

  And because it's Cozy, the furniture isn't just good looking, but actually practical. Modular pieces, easy assembly, washable and interchangeable covers and free design consultations if you want help making the whole room work.

• 34:47Speaker 00

  And it's easy to order, ship and assemble and maintain, James. The only way is the Cozy way.

• 34:53Speaker 01

  Visit Cozy today, that's C O Z E Y dot com and make yourself at home.

• 35:02Speaker 03

  I've got big news. I switched to Verizon and got the new iPhone 18 Pro. Shh. I can keep my old phone. And I also get the latest iPhone every year. Shh, anything else? Verizon let me choose Apple Watch Series 12 or iPad on them. Everybody, listen up. Shh. Switch to Verizon and get the new iPhone 18 Pro now. No trade in needed and the latest iPhone every year with Simplicity Plan. Plus, choose Apple Watch Series 12 or iPad on us. Simplicity Plan with Simplicity Pro required. Plan and device payment purchase are separate agreements with separate terms. Service plan for Watch or iPad required. Additional terms apply for all offers.

• 35:36Speaker 00

  Well, let's start the menu proper then, your dream starter.

• 35:38Speaker 02

  Okay. So then, I mean, I'm also like, what restaurant is this place? Because it's a, we're gonna get eclectic here. So, okay, so we've had the, we have still water, right? That's, we have the cheddar, cheddar bay biscuits. Now, for starter, it could be a couple of things. Cause I also, I'm trying to think of the mood of the restaurant. But then also, I don't know if the mood really goes with any of the food, but I'm like, who cares?

• 36:03Speaker 00

  Yeah, it doesn't have to.

• 36:04Speaker 02

  It's my dream.

• 36:04Speaker 00

  It's your dream.

• 36:05Speaker 02

  It doesn't matter, right? But yeah, I definitely want like a place with like a good vibe. And like, I want the place to be very populated. I don't, and I like kind of getting dressed up a little bit. Doesn't have to be fancy, but I want like the occasion of like, feeling like you're going to, you know, a place.

• 36:20Speaker 00

  You, and do you want, when you walk in in your outfit, do you want Alexa Chung to walk up to her and say?

• 36:24Speaker 02

  She has to be there and say, I like your outfit.

• 36:26Speaker 00

  Yeah, yeah, yeah.

• 36:28Speaker 02

  Yeah, she's the maitre d'.

• 36:29Speaker 00

  Oh, yeah, right.

• 36:31Speaker 02

  And, okay, and so then for starter, which this is like not upscale, I'm going mozzarella sticks.

• 36:37Speaker 00

  Oh, great. Huge choice, right?

• 36:40Speaker 02

  Yeah, with marinara sauce, but it has to be, again, like, I love cheese, but like, I want the panko crumbs. Also, this is the same thing I have with onion rings. Where I'm like, it's a toss up. I'm like, okay, I'm gonna order onion rings, but I don't want like a beer battered. I don't want a smooth onion ring. I want the, I want the bumpy, panko crumb, crunchy one.

• 37:01Speaker 00

  Yeah.

• 37:01Speaker 02

  You know what I mean?

• 37:02Speaker 00

  Yeah.

• 37:02Speaker 02

  So I want the same with the mozzarella stick. Um, and I also, I would eat, I mean, I, I, I want it to be warm and you want the cheese to be soft. But I also kind of like when it gets rubbery and like kind of cold.

• 37:13Speaker 00

  I know what you mean.

• 37:14Speaker 02

  You know what I mean?

• 37:15Speaker 00

  You shouldn't like it. It's the, cause that's when they're the worst, but.

• 37:19Speaker 02

  I'm fine with it.

• 37:20Speaker 00

  Yeah.

• 37:21Speaker 02

  Yeah, I don't care. I did this movie when I was like nine. It actually is the worst, um, it's the, it has zero percent on Rotten Tomatoes.

• 37:29Speaker 00

  Yes, that must be a point of pride.

• 37:31Speaker 02

  Yeah, it's, it is because it is the lowest ranked movie. It's like, call, it's the Nutcracker in 3D. Don't wa, I mean, I haven't seen that. I was a child. I had nothing to do with it.

• 37:42Speaker 00

  Sure. None of it's on your shoulders. Yeah, yeah, yeah, we're not blaming you for this.

• 37:46Speaker 02

  But, um, yeah, zero percent.

• 37:49Speaker 00

  You know what we need in 3D? The Nutcracker. Was this at the time?

• 37:52Speaker 02

  Nathan Lane was in it. John Turturro was the rat king.

• 37:55Speaker 00

  Wow.

• 37:56Speaker 01

  It's a pretty great cut, yeah.

• 37:58Speaker 02

  I know, but it just, it didn't.

• 38:00Speaker 01

  Was this at the time when, when 3D technology, they were like, we've, everything's got to be in 3D.

• 38:05Speaker 02

  Yeah, it was kind of that time. Yeah, well, also because like when Avatar came out.

• 38:08Speaker 01

  Yeah.

• 38:09Speaker 02

  You know, it's like, um.

• 38:10Speaker 01

  And all it meant was you go and watch the film and then occasionally one of the characters would do this. Whoa.

• 38:15Speaker 02

  Yes, yeah, for no reason.

• 38:16Speaker 01

  Yeah, yeah, yeah.

• 38:17Speaker 02

  They, woo, like, okay. But this, there's a point to this because we filmed in Hungary and, uh, in Hungary and it's called something. I, I can't pronounce it. It's in Hungarian, but there's a cheese dish. It's basically a giant triangle of a mozzarella stick. And I would eat that every day there. Like when I was nine, they would have it at the catering.

• 38:36Speaker 01

  Yeah.

• 38:37Speaker 02

  And I would just, I would eat it every day. I was like, I wanted that thing. It was a huge triangle.

• 38:42Speaker 01

  Yeah.

• 38:43Speaker 02

  Of cheese.

• 38:43Speaker 01

  Yeah.

• 38:44Speaker 02

  And they use a specific cheese in Hungary. It wasn't mozzarella. Um, I forget what it was, but I loved that. I love mozzarella sticks.

• 38:51Speaker 01

  We could throw one of them in.

• 38:52Speaker 02

  Yeah.

• 38:53Speaker 01

  Do you want the triangle?

• 38:53Speaker 02

  Sure, we could, yeah.

• 38:55Speaker 01

  The nutcracker 3D?

• 38:55Speaker 02

  Yeah, let's, let's throw that in. Why not?

• 38:57Speaker 01

  Yeah.

• 38:58Speaker 02

  Um, we could do that and like maybe a clam chowder.

• 39:01Speaker 01

  Uh, hold on a second.

• 39:05Speaker 02

  I said, we're getting eclectic.

• 39:07Speaker 01

  We almost fell for that.

• 39:08Speaker 02

  And everything is.

• 39:09Speaker 01

  Chopped in a whole other star.

• 39:10Speaker 02

  And everything is extremely fattening on this menu. So, but it doesn't matter. Like we're living in a dream reality.

• 39:16Speaker 01

  Yeah, yeah, yeah.

• 39:17Speaker 02

  I don't know. I was just thinking, I don't have clam chowder. I love it so much and it's, a good one is hard to come by. And it's not always on a menu. So like when there is one, I, I want it. And then I'm so disappointed when there's, when it's big potatoes, small clams. Hate that. I want big clams.

• 39:34Speaker 01

  Yeah.

• 39:34Speaker 02

  And I don't want much potato in there.

• 39:36Speaker 01

  Small, small potatoes?

• 39:38Speaker 02

  Well, yeah, I wanna, they, I don't want to be chopped big chunks of potatoes in there because they're tricking you. They're like, ooh, you think it's a clam. And it's like, that's a potato. I don't want that. I want the clam.

• 39:52Speaker 01

  Well, as an actor, I don't think you can get annoyed when things pretend to be things that are not.

• 39:56Speaker 02

  That's true. Okay.

• 39:58Speaker 01

  I think you have to just take.

• 39:59Speaker 02

  Oh, poor potato.

• 40:00Speaker 01

  You have to respect it. Respect that potato that it's processed.

• 40:03Speaker 00

  Potato's doing its job. It's doing really well. Pretending to be a clam.

• 40:06Speaker 01

  Yeah. No, I agree with you. I think if it's gonna be called clam chowder, that's the headline.

• 40:10Speaker 02

  Yeah, I mean, potatoes are fine, but you know, with the oyster crackers.

• 40:14Speaker 01

  Uh huh.

• 40:15Speaker 02

  Yeah.

• 40:16Speaker 01

  That's another thing we don't have much here.

• 40:17Speaker 00

  Yeah, we don't see the oyster crackers.

• 40:19Speaker 02

  Do you have a lot of clam chowder here too? Not really.

• 40:21Speaker 01

  No, not really.

• 40:22Speaker 02

  I know.

• 40:22Speaker 01

  No.

• 40:22Speaker 02

  Going, oh well.

• 40:23Speaker 01

  I mean. I'm trying to decide if we're gonna throw in the clam chowder, because that's too

• 40:27Speaker 02

  You don't have to.

• 40:29Speaker 01

  I like the thought of all the mozzarella sticks with the triangle.

• 40:32Speaker 02

  Yes.

• 40:32Speaker 01

  Nutcracker 3D.

• 40:33Speaker 02

  Perfect.

• 40:34Speaker 01

  On set, would you call it Nutcracker 3D? Or Nutcracker?

• 40:38Speaker 02

  I think it was called like, The Nutcracker, like, The Untold Story in 3D. Or something.

• 40:45Speaker 01

  If only. If only it had been untold.

• 40:47Speaker 00

  So was it a different story from the?

• 40:49Speaker 02

  No, but it was a weird take on it.

• 40:51Speaker 01

  Because the Nutcracker's told.

• 40:53Speaker 02

  It is, yes. I don't know what they thought they were doing reinventing the wheel. I know maybe they shouldn't have, but I like that I have the zero percent.

• 41:03Speaker 01

  Yeah, nine though.

• 41:05Speaker 02

  Yeah.

• 41:05Speaker 01

  Do you know what? Here's an observation. I think every, every time like, I've met an actor who's been an actor since they were very, very young, they're the most well-balanced actors ever.

• 41:18Speaker 02

  Oh.

• 41:19Speaker 01

  They're just very, like, just normal people who are very easy to talk to. Is there, do you find that as well? Because Nicholas Holt?

• 41:27Speaker 02

  Yeah.

• 41:27Speaker 01

  Is, always comes across like that.

• 41:29Speaker 02

  True. Has he been on here?

• 41:30Speaker 01

  No, we would love him to be on here, but like, is there something about just like, just from day one, you're doing it and you're used to it and you're kind of like, you're learning how to cope with it all? Is it not as?

• 41:42Speaker 02

  Yes, there is something, there is something to that. I also think like, I was really lucky because either my mom or my grandmother like was on set and so, you know, I was like very much kept in line of like, you have to be on time, you have to, you know, be polite, like, respect everyone around you. So like, I had that through that lens. And also, I didn't go to like drama school or anything like that, or never did any classes. I actually wasn't allowed to do plays at my school that I went to in LA because they told me, well, you already act. So like.

• 42:16Speaker 01

  That's harsh.

• 42:17Speaker 02

  I know.

• 42:17Speaker 01

  That feels harsh.

• 42:18Speaker 02

  I know. I was like, oh, okay, but um.

• 42:21Speaker 01

  What's to save the other students blushes?

• 42:23Speaker 02

  Yeah, I guess it's like give them an opportunity. I'm like, all right, fine. Um, but, so I didn't have that. So I learned on the job, you know, of uh, just learning from directors and other actors. And like, I was lucky that I worked with people that like really took me under their wing and like, helped me and um, yeah, I, but I think I just, I'm very comfortable and like feel the most at home, like on a, on a film set. And it's that, the film set's also something, it's grown. With me, like as I've grown and so I've got to discover myself through that and then, you know, how roles change as you get older and how your choices change and what you like changes. So, yeah, I don't, I don't know. But I, I mean, also I had my sister. She was,

• 43:05Speaker 02

  you know, young when she started to. My first thing was technically, it was playing her at a younger age.

• 43:10Speaker 01

  And I am Sam.

• 43:11Speaker 02

  And I am Sam, yeah. And, uh, that's right.

• 43:15Speaker 00

  Why are you hitting me, man?

• 43:17Speaker 01

  Ed, uh, Ed doesn't like it when I just say someone's films at them.

• 43:21Speaker 00

  No, but that was, that, that felt natural.

• 43:23Speaker 02

  That felt natural.

• 43:24Speaker 00

  Rather than what he normally does, Al, is he'll say.

• 43:26Speaker 02

  Nutcracker 3D.

• 43:27Speaker 00

  He'll just say Nutcracker 3D and then go Nutcracker 3D and then just wait, wait for the guest to say something.

• 43:33Speaker 02

  With the hand gesture.

• 43:34Speaker 00

  And they go, yeah.

• 43:37Speaker 00

  Do you have a question about it?

• 43:38Speaker 01

  You will not have some.

• 43:39Speaker 00

  Or he'll just quote something.

• 43:41Speaker 02

  Well, that was like a fill in the blank in a way just now. That was smooth.

• 43:44Speaker 00

  That was smooth.

• 43:44Speaker 02

  Super smooth.

• 43:45Speaker 00

  But now what he's done is he's brought it up and he's, he's killed the smoothness.

• 43:50Speaker 00

  And he's so proud of himself for being a bad, let's be honest, a bad interviewer.

• 43:56Speaker 02

  Well, you have your, you know, your, you know, you've done your research.

• 43:59Speaker 01

  I've done my research.

• 44:00Speaker 02

  Yeah. Um, I don't know. Well, I'm talking in circles now, but yes, that was my first. But I also had like a built in role model, I guess, with my sister. Cause I, you know, could look up to her. And so that was, that was great for me. But I, I love that you kind of said that. Cause normally people always ask the question of like child stars, like they're off the rails. But I'm also like, but there's also so many examples that I could say of ones that are, you know, Scarlett Johansson, Natalie Portman, like, like Nick, like you said, there's, um, examples of totally the opposite.

• 44:31Speaker 00

  Yeah, but people don't want to talk about it.

• 44:32Speaker 02

  They don't want to talk about it. It's not as juicy for them.

• 44:35Speaker 01

  They're not really thinking about what they think when they say that. I don't, I think it's just like, uh, uh, like an acquired opinion. And then actually, if you sit down and think about it.

• 44:45Speaker 02

  Yeah.

• 44:46Speaker 01

  It's not true at all.

• 44:47Speaker 02

  Mm hmm.

• 44:47Speaker 01

  But like, uh, but they just like to.

• 44:50Speaker 02

  Yeah. I love, cause I also, it's like I got to find what I love to do from a young age. It's like, what's, what's better? My family's are all, they're all athletes. So we were supposed to be tennis players, my sister and I. Um, but I think the like athletic, like discipline that's in my family, there is something to acting that I feel like is like a, it is very athletic. Like there, you, there is a discipline to it or like the adrenaline that you get. It's like. That feeling before a game, it's like, there's a lot of the same. You have to nourish yourself. Like, there's a lot of similarities in the way that I work. I feel like it does feel like, um, and it's like a team sport, you know? It feels like a, an athletic event, so.

• 45:30Speaker 00

  Clam chowder allowed?

• 45:32Speaker 01

  Huh?

• 45:32Speaker 00

  Clam chowder.

• 45:32Speaker 02

  He's not allowing it.

• 45:34Speaker 01

  Not allowing it.

• 45:34Speaker 02

  It was just a mention. It was just, I was just, you know, it's a food show.

• 45:37Speaker 00

  I think we should allow the clam chowder.

• 45:39Speaker 01

  Yeah?

• 45:39Speaker 00

  Yeah, clam allowed her, come on.

• 45:41Speaker 01

  Clam allowed her?

• 45:43Speaker 02

  Clam allowed her?

• 45:45Speaker 01

  I'll allow clam chowder, I'm not allowing clam allowed her. Holy smokes.

• 45:52Speaker 00

  When did you start? You saying holy smokes a lot today?

• 45:54Speaker 01

  Well, I said it earlier.

• 45:55Speaker 02

  Holy smokes!

• 45:56Speaker 01

  I met the lady from Disney earlier, I said holy smokes.

• 45:59Speaker 02

  He's trying, and when he says it, he looks right in the camera.

• 46:02Speaker 00

  Yeah, yeah, yeah, holy smokes.

• 46:03Speaker 01

  Somebody cameras to choose from.

• 46:04Speaker 00

  And he's gonna get Ben to put up holy smokes below it, yeah.

• 46:08Speaker 02

  Smoke come out of your ears.

• 46:09Speaker 00

  Yeah, yeah, yeah.

• 46:10Speaker 01

  I've gotta have new little catchphrases as it's going on. You've gotta keep something going.

• 46:15Speaker 02

  Bloody hell!

• 46:15Speaker 00

  Yeah.

• 46:17Speaker 02

  People like saying that to me here.

• 46:18Speaker 01

  Oh, what a bunch of wankers.

• 46:20Speaker 02

  Because they say bloody hell, like, instead of blood, I know.

• 46:23Speaker 01

  I'd hate that. As long as you, I'd hate it.

• 46:25Speaker 02

  They, they do it.

• 46:26Speaker 00

  Wouldn't make sense to you?

• 46:27Speaker 01

  No, it might seem to me. My name's James.

• 46:30Speaker 00

  Clam allowed her.

• 46:31Speaker 02

  Bloody, clam allowed her. New catchphrase.

• 46:34Speaker 01

  Okay, okay. Well, I'll allow her the chowder, but that's.

• 46:38Speaker 00

  Come on, that's good.

• 46:39Speaker 02

  Thank you.

• 46:39Speaker 01

  Allowed her the chowder's better.

• 46:40Speaker 00

  Yeah, but we workshop that.

• 46:42Speaker 01

  Allowed her the chowder, yes, we workshop it. I wouldn't have got there without you. It's a team sport. Podcasting, it's a team sport.

• 46:56Speaker 01

  Yes, your main course.

• 46:58Speaker 02

  Okay, okay, we're gonna do something from my grandmother's recipe book. And it is something called chicken divan. I don't know if you've ever heard of it?

• 47:07Speaker 00

  No.

• 47:07Speaker 02

  If you look it up, it is, it is something that, it's kind of, I don't know if it's southern. I'm assuming it is almost like a take on like a curry, but like a southern curry. So, it, when I describe it, you're gonna think it sounds so gross. But it is made with cream of mushroom, like soup.

• 47:30Speaker 00

  Oh, the soup.

• 47:31Speaker 02

  Yeah, but like cream of mushroom in the can, um, mayonnaise.

• 47:35Speaker 01

  Oh, my god.

• 47:36Speaker 02

  Yeah.

• 47:38Speaker 00

  I'm pretty sure we can say this is

• 47:40Speaker 02

  This has never been said on this show, Chicken Dive Fan.

• 47:43Speaker 00

  No, no, no.

• 47:44Speaker 02

  Never.

• 47:44Speaker 00

  No, no, no.

• 47:45Speaker 02

  And curry powder.

• 47:47Speaker 00

  Mm hmm.

• 47:47Speaker 02

  Like bought in the store. It's like, you know, generic curry powder. Yeah, like yellow curry powder, I guess. I'm trying to think exactly, because I've actually never made it, but it is in that book, but it's it's a um, it's a casserole.

• 48:00Speaker 00

  Yeah.

• 48:01Speaker 02

  So you boil chicken.

• 48:02Speaker 00

  You boil the chicken.

• 48:03Speaker 02

  Yes.

• 48:04Speaker 00

  This gets better and better with every sentence himself.

• 48:07Speaker 02

  It is one of my favorite. It's like so comfort for me. I mean, because it just also it just makes me think of home because she would make it so much growing up and she's still like, oh my god, make Chicken Dive Fan. So then like the curry, the mayonnaise, the cream of mushroom, like all that's like mixed together. That's put in a casserole dish with broccoli.

• 48:25Speaker 00

  Mm hmm. Because can't guess the next.

• 48:29Speaker 02

  Yeah.

• 48:30Speaker 00

  One ingredient to the next, confident.

• 48:31Speaker 02

  We're gonna top it off. So then the the broccoli's in there. It's like layering. We're gonna top it off with.

• 48:37Speaker 00

  Can we guess?

• 48:38Speaker 02

  Yeah, yeah, yeah.

• 48:39Speaker 00

  Both have a guess?

• 48:39Speaker 02

  Yeah, have a guess.

• 48:40Speaker 00

  Well, I mean, we've already got mayonnaise and cream of mushroom soup, but are we putting cheese on top of it?

• 48:45Speaker 01

  Yeah, we are. Oh, I wasn't gonna go so obviously.

• 48:48Speaker 02

  What were you gonna say?

• 48:49Speaker 01

  I was just gonna say marshmallows.

• 48:50Speaker 02

  Yeah, exactly.

• 48:51Speaker 00

  Yeah, yeah, yeah, yeah.

• 48:52Speaker 01

  At this point, who knows?

• 48:54Speaker 02

  That could have been, that could have been.

• 48:55Speaker 01

  Yeah, yeah.

• 48:56Speaker 02

  As well.

• 48:57Speaker 00

  Jello.

• 48:57Speaker 02

  Um, yeah, that could have been too. No, you like yellow cheddar cheese.

• 49:01Speaker 01

  Yes, yeah, yeah.

• 49:02Speaker 02

  Yeah. So then that goes on it. Then you bake it in the oven.

• 49:05Speaker 00

  Mm hmm.

• 49:06Speaker 02

  And that cheese gets like really crispy. Like I like it has to have a crisp layer on it.

• 49:11Speaker 00

  Yeah.

• 49:12Speaker 02

  And then the curry, it's like a, it doesn't taste like mayonnaise. It just has that like consistency.

• 49:17Speaker 00

  Yeah.

• 49:18Speaker 02

  But I also, I love mayonnaise and condiments and stuff. Like some people are like revolted by it, but like I I more condiments, the better like on anything for me. But I mean, this is a casserole, but yeah, and you and you have it with like white fluffy rice.

• 49:33Speaker 00

  I mean.

• 49:34Speaker 02

  I'm not selling it. I'm not selling this, but it also, it's like, if you look up chicken dive in, there's a lot of recipes for it. People eat it. I eat it.

• 49:43Speaker 00

  As you were describing it, it sounded like the sort of thing you'd see on diners' drive-ins and dives.

• 49:48Speaker 02

  Yeah, yeah.

• 49:49Speaker 00

  Don't you think? Like Guy Fieri would be going in there.

• 49:51Speaker 02

  It doesn't look bad when you see it. It's actually, it's colorful.

• 49:55Speaker 00

  I can imagine it.

• 49:55Speaker 02

  It's colorful because you got the orange, you got the bright green of the, you know, of the broccoli. And then the, the chicken is like a nice yellow. So it, it's not like sloppy looking. It like, looks nice.

• 50:08Speaker 00

  I think the bit that upset me the most was boil the chicken. Boil the chicken really upset me.

• 50:15Speaker 02

  Yeah.

• 50:16Speaker 00

  I think once the, I can, because I can imagine the soup, that's a quick way of doing something, you know, just put the soup in. The may, I was even on board with the mayonnaise, but boiling the chicken.

• 50:24Speaker 02

  I know, because it's not, you don't, you're not trying to get a brown on the chicken or anything.

• 50:29Speaker 00

  You don't want that extra flavor.

• 50:30Speaker 02

  No.

• 50:31Speaker 00

  No.

• 50:31Speaker 02

  You don't.

• 50:32Speaker 00

  Because a lot of that's coming from the soup.

• 50:33Speaker 02

  Yeah.

• 50:35Speaker 01

  It's the whole chicken.

• 50:36Speaker 02

  Um, it's like chicken breasts. So you would just buy the chicken breast.

• 50:41Speaker 00

  They got two of those, okay.

• 50:43Speaker 02

  Two, yeah.

• 50:45Speaker 02

  Made with only chicken hearts.

• 50:46Speaker 00

  Yeah, yeah.

• 50:48Speaker 02

  No, it's chicken breasts. Yeah. And you kind of, um, does she shred it up? I don't know. Well, it's not really shredded. It's kind of put in there. I know, I need to revisit. I haven't had it in a little bit, but then my sister the other day, because I'm here in Lon, uh, in London. She was in LA and she said that gaba, that's what I call my grandmother, gaba. She's like, she made chicken dive in the other night. I'm like, ah. I wish I was there. I missed it. Yeah. So it had me thinking, I'm like, I'll put it in my dream restaurant.

• 51:14Speaker 01

  When people have like, so, here's something, I respect.

• 51:19Speaker 00

  We've talked about this.

• 51:20Speaker 01

  I said, so here's something.

• 51:21Speaker 00

  You can't flag what, what you're going to say with here's something, because now we're all expecting something.

• 51:25Speaker 01

  Yeah.

• 51:26Speaker 00

  Yeah.

• 51:26Speaker 02

  But it is, you're going to say something, right?

• 51:28Speaker 00

  He'll say something, but he said that here's something as if this is going to be good stuff.

• 51:31Speaker 02

  Good, right.

• 51:32Speaker 01

  I, I, I tend to use it when it's not good stuff to try and like.

• 51:36Speaker 02

  Got it.

• 51:37Speaker 00

  But Elle doesn't know that.

• 51:38Speaker 02

  Yeah.

• 51:38Speaker 01

  Try and get it. Well.

• 51:39Speaker 00

  So I was like, oh, so here's something.

• 51:40Speaker 02

  I'm getting used to it now.

• 51:41Speaker 01

  Yeah, just letting you know, it's really nothing.

• 51:43Speaker 00

  Yes, it takes a while to get used to, James. Eventually they do.

• 51:47Speaker 01

  Not really by the end of the podcast though. They're usually on the way home, they go, I could probably do that podcast now. Put up with that guy.

• 51:54Speaker 02

  Can we do it again?

• 51:55Speaker 01

  Yeah. I always respect when people use their, you know, they have a specific name for a grandparent. That is like, no one else would know that name. It's based on someone not being able to say it when they were a kid or whatever. When they still just would say it to everyone else. Because when I was a kid, at my school, everyone called their grandmother Nan. Everyone would say my Nan. And I called mine Granny and felt like an idiot.

• 52:23Speaker 02

  Really?

• 52:24Speaker 01

  Still feel like an idiot.

• 52:25Speaker 02

  Did you get bullied for that?

• 52:26Speaker 01

  No, because I just said Nan at school. I was trying to blend in. I'd go my Nan. And I remember, I have a distinct memory as a kid, of my mum picking me up and me talking to a kid in front of her about my granny, but saying, getting to the point where I'm like, oh my god, I've got to say Nan now. And what, she sells me out?

• 52:44Speaker 02

  Right.

• 52:45Speaker 01

  What if she goes, what did you just say?

• 52:46Speaker 02

  Yeah, and then your mom is like, Nan.

• 52:49Speaker 01

  That's like, he called her granny, like a little, like a little baby. That's what I felt like. So whenever anyone proper just goes with their own name, which is like so specific to their family, I'm like, respect, so self assured. I wish I was that brave.

• 53:04Speaker 02

  Thank you.

• 53:05Speaker 00

  That's a cool name though. That's like an individual name for grandparents. Yeah. I was just grandma, grandpa, nanny and grandad. Those are mine.

• 53:11Speaker 01

  Yeah?

• 53:12Speaker 00

  Yeah, yeah.

• 53:13Speaker 02

  Solid, that's solid.

• 53:14Speaker 01

  Did they decide it or did you, because like?

• 53:16Speaker 00

  I don't remember a moment where I decided it. And it's like family wide as well, those names.

• 53:20Speaker 01

  Oh, okay. Because now, like, I have to remember, like, with my, my nephews and stuff. Different grandparents and different grandparents' names change with, like, my, my parents are not known as the same thing to both sets of nephews. And I've got to remember that. And if I get muddled up, I get corrected. Big time.

• 53:39Speaker 02

  Oh, wow. This is like childhood trauma for you, this, keeping the grandparents straight.

• 53:43Speaker 01

  We can't just cut it off after the parents. Why, why, why do we have grandparents to confuse everything?

• 53:48Speaker 00

  Their first names. It should be, we should know our grandparents by their first names.

• 53:51Speaker 01

  Yeah, yeah. That'd be much easier.

• 53:54Speaker 00

  Because uncles and aunties, they're closer in age and we just call them by their names, right? You wouldn't call your uncle, Uncle?

• 54:00Speaker 02

  No.

• 54:01Speaker 01

  But I'd call him Uncle, like, full name, Uncle Billy.

• 54:05Speaker 00

  But you wouldn't call Uncle Billy, Uncle Billy to his face, would you?

• 54:07Speaker 01

  Yeah.

• 54:08Speaker 00

  Hello, Uncle Billy.

• 54:09Speaker 01

  Used to when I was a little kid.

• 54:10Speaker 00

  Oh, what a loser. What a loser.

• 54:13Speaker 01

  Hello, Uncle Billy.

• 54:16Speaker 01

  Well, that's the one I should have been self-conscious about.

• 54:18Speaker 00

  Yeah.

• 54:19Speaker 01

  Oh my god. I was saying that to everyone. I'm going to go and see my Uncle Billy this week.

• 54:22Speaker 00

  It's not Uncle Billy in the rhyme, is it?

• 54:25Speaker 01

  No, it's not.

• 54:25Speaker 00

  It's my friend Billy.

• 54:26Speaker 01

  Yeah, it's my friend Billy. Yeah. And Alison need to know that.

• 54:31Speaker 02

  What's the rhyme?

• 54:32Speaker 00

  It was like a schoolyard, uh...

• 54:34Speaker 01

  Al, I apologize for this in any case. I can't believe you brought this up.

• 54:37Speaker 00

  That we all learned, and I don't know how these things spread, because me and James went to school in completely different places in the UK. But we all know my friend Billy had a 10-foot willy.

• 54:45Speaker 00

  Et cetera.

• 54:45Speaker 01

  Al, I'm sorry. Yeah. Al, I'm just so sorry.

• 54:49Speaker 00

  Uh, I won't go through the whole...

• 54:50Speaker 01

  You're getting committed to hear that.

• 54:51Speaker 00

  I won't go through the whole rhyme, Al, but it ends up being cut off with a rake by the girl next door.

• 54:56Speaker 02

  Oh my god.

• 54:57Speaker 01

  She thought it was a snake. In her defence.

• 54:59Speaker 02

  There you go. In her defence, she thought it was a snake.

• 55:01Speaker 00

  She thought it was a snake. Yeah, it's, yeah.

• 55:05Speaker 02

  And that is your uncle.

• 55:06Speaker 00

  Yeah.

• 55:09Speaker 01

  I can't believe it. Everyone thinks that's my uncle now.

• 55:12Speaker 00

  Yeah. And everyone expects him to be sad, but he's like, it's still two foot four, girl.

• 55:15Speaker 01

  Yeah, yeah.

• 55:16Speaker 00

  If anything, it's easier to manage.

• 55:18Speaker 02

  Yeah, exactly. She did him a favour.

• 55:20Speaker 00

  Yeah, yeah.

• 55:20Speaker 01

  God. Oh, Al, I'm so sorry.

• 55:30Speaker 01

  I mean, it seems inappropriate to segue into your dream side dish now.

• 55:35Speaker 00

  So you've got rice with it.

• 55:37Speaker 02

  Uncle Billy's willy side dish.

• 55:38Speaker 01

  Oh no. Oh no.

• 55:42Speaker 02

  Oh god. Well, we had rice.

• 55:43Speaker 00

  Yeah.

• 55:44Speaker 02

  Yeah, put in there. But I do also, I mean, this is funny. We were talking about Popeye earlier, but like, people call, like, I love spinach. Like, so I need a side of spinach. Like, if there's a side and, like, spinach is on there, I'm always getting it. I'm like, oh, I'm sad to see it.

• 55:57Speaker 01

  And that'd be good with that main course, actually, by the sound of things. It'd be like, quite nice.

• 56:01Speaker 02

  More green, yeah.

• 56:02Speaker 01

  Yeah, yeah. Like, mixed in there, maybe, and like, you know, would you get it involved with the...

• 56:06Speaker 02

  No, I wouldn't get it involved. No. But I...

• 56:08Speaker 01

  No way.

• 56:09Speaker 02

  No.

• 56:09Speaker 00

  That was so quick.

• 56:10Speaker 02

  No, no, no, no, no.

• 56:12Speaker 01

  For the people who are just listening, I got a finger wagged at you.

• 56:16Speaker 02

  No. But yeah, just like, simple, steamed spinach.

• 56:20Speaker 01

  Uh huh, yeah.

• 56:21Speaker 02

  Salt, like, but yeah, not too watery, not too dry. I really hate when it's really dry.

• 56:27Speaker 00

  Yeah, but it's so difficult, isn't it?

• 56:28Speaker 02

  I had that last night, actually. The hotel, I was like, ordered some spinach, like, a side, and it was like, ah, no.

• 56:34Speaker 01

  Too dry.

• 56:35Speaker 02

  I need it too dry.

• 56:36Speaker 01

  Do you ever complain?

• 56:37Speaker 02

  No, never come.

• 56:38Speaker 01

  You can't, can you?

• 56:39Speaker 02

  I mean, also, it was room service. So what are you gonna do?

• 56:42Speaker 01

  Yeah.

• 56:42Speaker 02

  And it's gonna go through the whole rigmarole again of coming up with another, you know, they'll bring a whole table up for the side of spinach.

• 56:50Speaker 01

  Yeah.

• 56:51Speaker 00

  Yeah. And it's really drying on the way up is the problem as well.

• 56:54Speaker 02

  True.

• 56:54Speaker 00

  So next thing you know, there's someone with like a spritz bottle on the way up. Being like, we gotta keep this spinach moist.

• 56:59Speaker 02

  Oh, no.

• 57:00Speaker 01

  Alf Fanning in town, everybody. That's what they'd say.

• 57:03Speaker 02

  Keep the spinach moist.

• 57:04Speaker 00

  Like a whale's washed up onto the beach, they're just trying to keep it moist.

• 57:08Speaker 01

  I, um, the other day, I was, I was on tour. I was in Norwich. Do you own Norwich in the UK?

• 57:12Speaker 02

  I do not.

• 57:13Speaker 01

  That's a little, little city. Uh, and, uh, I ordered some room service in the evening.

• 57:18Speaker 02

  Mm hmm.

• 57:18Speaker 01

  And there was like, um, kind of a charcuterie board type. There was a mezze.

• 57:23Speaker 02

  Yes, yeah.

• 57:24Speaker 01

  Pata. So I thought, I'll get that.

• 57:26Speaker 02

  Yeah.

• 57:26Speaker 01

  Comes up, deliver it. They leave. I, I look and realise, oh, they've forgotten the falafel isn't on there. But it's actually, it's quite a lot of stuff on here, so I won't complain. I'm just gonna leave it. Ten minutes later, maybe even five minutes later, knock on my door, they've got, they've brought the falafel up. But in the five minutes since they delivered it and left, I was now just in my boxers.

• 57:46Speaker 02

  Yeah.

• 57:49Speaker 01

  So then I had to go, hold on a second.

• 57:51Speaker 02

  Yes.

• 57:52Speaker 01

  And then they're thinking.

• 57:53Speaker 02

  What's he doing with the mezze?

• 57:54Speaker 01

  We just dropped that off.

• 57:56Speaker 02

  Yeah.

• 57:56Speaker 01

  We dropped that off a second ago. It's getting freaky with the mezze.

• 57:58Speaker 02

  Yeah.

• 57:59Speaker 01

  And then I answer it and now I'm just in a dressing gown. And same, same lady.

• 58:03Speaker 00

  Yeah.

• 58:03Speaker 01

  She's like, okay.

• 58:04Speaker 02

  She's like, now, what, yeah, what are you doing?

• 58:06Speaker 00

  So you answered, I do wanna know.

• 58:08Speaker 01

  Yeah.

• 58:09Speaker 00

  So you answered the door, you got the room service, you immediately took off your clothes to eat.

• 58:13Speaker 02

  See, I understand, James. I understand all this.

• 58:17Speaker 00

  Yeah.

• 58:17Speaker 01

  I was getting ready for bed. You know, it's just me in there. I'm just getting ready for bed. I'm not, I'm not, you know. I'm not about to do anything weird.

• 58:26Speaker 02

  With the hummus? Never.

• 58:29Speaker 00

  So when you eat in restaurants, are you like, I can't believe I've got to have my clothes on for this?

• 58:32Speaker 01

  It's the worst part of a restaurant.

• 58:33Speaker 00

  Yeah.

• 58:35Speaker 01

  Yeah, I'm gonna sit there with my clothes on.

• 58:37Speaker 00

  I've never come to your dream restaurant.

• 58:38Speaker 02

  Like, I am, I can be gross, like, I, like, like, eating in bed or eating in the tub.

• 58:45Speaker 01

  Yeah.

• 58:45Speaker 02

  And it's always you look and you're like, this is disgusting.

• 58:48Speaker 00

  Yeah, never look, never think about what you're doing.

• 58:50Speaker 02

  Like, why am I doing it? But then it's, like, have your, like, laptop, like, if you order pizza, like, you have, I once, like, had a full setup, like, on the, you know, bath tray thing that goes across. All fell down, like.

• 59:05Speaker 01

  Oh, my god.

• 59:06Speaker 02

  Pizza in the water. I mean, that is gross.

• 59:08Speaker 01

  Still eat it? Still eat it?

• 59:09Speaker 02

  No, I didn't. But I am, I'm someone, I will eat off the floor. Like, there's like five second rule, like, I'm like, I, it really doesn't bother me.

• 59:19Speaker 00

  I think if you're willing, if you're willing to eat off the floor, I think five second rules out the window.

• 59:22Speaker 02

  Yeah.

• 59:24Speaker 00

  You just find stuff, because it doesn't make any difference.

• 59:26Speaker 02

  I won't find stuff, I guess, but.

• 59:28Speaker 00

  It's foraging.

• 59:29Speaker 02

  Yeah, I know, it's like, if it drops, it's like, okay, it's fine.

• 59:32Speaker 00

  Yeah.

• 59:33Speaker 02

  Keeps my immunity up.

• 59:34Speaker 00

  When the pizza fell in the bath?

• 59:36Speaker 02

  Yeah.

• 59:37Speaker 00

  Are you then having to run a whole new bath? Because obviously then you're basically sat in pizza, pizza glass.

• 59:42Speaker 02

  Yes, yes, yeah, then you, yeah, hundred percent, and order another pizza.

• 59:46Speaker 00

  Yeah.

• 59:46Speaker 01

  Yeah. Would you ever do pizza in the shower?

• 59:49Speaker 02

  No, but I have.

• 59:52Speaker 00

  Just heard someone laugh outside.

• 59:56Speaker 01

  It's always good to get a laugh outside. Uh, just want to do a shout out to the outside crew. We don't, we don't shout them out enough on the pod, so we appreciate your support.

• 1:00:05Speaker 02

  There are people outside.

• 1:00:06Speaker 01

  Yeah, just so you know.

• 1:00:07Speaker 00

  Yeah.

• 1:00:08Speaker 02

  I think I have eaten, when I'm like in a rush, I wouldn't put it past me that I've, like, leaned out the shower.

• 1:00:15Speaker 00

  Yeah.

• 1:00:16Speaker 02

  And like had something.

• 1:00:17Speaker 00

  You've got to lean out. You can't, you can't be having pizza in the shower.

• 1:00:19Speaker 02

  No, or like a burger.

• 1:00:20Speaker 00

  Yeah.

• 1:00:21Speaker 01

  Yeah, yeah, yeah, burger in the shower. If you got one of those, like, you know, rainforest big showerheads, you could put the food on top of that, like a plate.

• 1:00:28Speaker 00

  Yeah.

• 1:00:28Speaker 01

  And just like have it there and then put it on. That's the driest place, really, on the top of the shower.

• 1:00:32Speaker 00

  The driest place in the shower, yeah, for sure.

• 1:00:34Speaker 01

  The driest place in the shower.

• 1:00:34Speaker 00

  That's the driest place in the house, I think, actually.

• 1:00:36Speaker 02

  Yeah.

• 1:00:36Speaker 01

  Is it? On top of the shower?

• 1:00:38Speaker 00

  Yeah, yeah. Or the fridge, actually, the fridge, very dry.

• 1:00:41Speaker 01

  Yeah.

• 1:00:41Speaker 00

  Or the little soap tray.

• 1:00:43Speaker 02

  Mm-hmm.

• 1:00:43Speaker 00

  Oh, yeah.

• 1:00:44Speaker 02

  Yeah.

• 1:00:45Speaker 01

  You could have some fries on there.

• 1:00:46Speaker 00

  Yeah, yeah.

• 1:00:47Speaker 02

  Exactly, yeah.

• 1:00:48Speaker 00

  Yeah. I've done a beer in the shower before, is that sad?

• 1:00:50Speaker 01

  Hmm, yes.

• 1:00:51Speaker 00

  It was on holiday.

• 1:00:52Speaker 01

  Okay, that's all right.

• 1:00:53Speaker 00

  I like the idea of it.

• 1:00:54Speaker 02

  Depends if it was like a depressed.

• 1:00:56Speaker 00

  It was, it was like. Holiday starting, baby.

• 1:00:59Speaker 02

  Great.

• 1:00:59Speaker 00

  I'm getting clean and I'm getting tipsy.

• 1:01:01Speaker 02

  I like that.

• 1:01:01Speaker 00

  Yeah.

• 1:01:02Speaker 02

  I like that.

• 1:01:03Speaker 00

  Yeah, yeah.

• 1:01:03Speaker 02

  But then it got, did it make it hot? The beer hot? Cause I like, I love a beer, like a cold beer.

• 1:01:11Speaker 00

  Yeah.

• 1:01:12Speaker 01

  Yeah.

• 1:01:12Speaker 02

  Yeah.

• 1:01:13Speaker 00

  But it was never as hot as the shower, so.

• 1:01:15Speaker 02

  Yeah.

• 1:01:15Speaker 00

  It was, it was perfect, actually. And I'm gonna do it again.

• 1:01:23Speaker 01

  Well, let's get on to your dream drink from that.

• 1:01:24Speaker 02

  Oh, yeah, drink.

• 1:01:25Speaker 01

  Is it a beer? Is it a nice cold beer?

• 1:01:27Speaker 02

  Oh, my gosh, it could be. That'd actually kind of go good with my southern curry. Or I normally, I order a Negroni. That's like my drink.

• 1:01:36Speaker 01

  Hmm.

• 1:01:36Speaker 02

  Mm hmm. Yeah, I think I'll say Negroni. That's what I was coming in here with.

• 1:01:41Speaker 00

  When did you?

• 1:01:41Speaker 02

  Now I'm dreaming of like a Modelo.

• 1:01:43Speaker 00

  When did you get into Negronis? Cause I, I consider Negronis to be a very grown up take.

• 1:01:47Speaker 02

  Really?

• 1:01:48Speaker 00

  Yeah, I remember when I was like, oh, hang on, I like Negronis now.

• 1:01:51Speaker 02

  Yes, yeah, I know what you mean.

• 1:01:53Speaker 01

  I saw a Negroni fridge magnet the other day. It was a picture of a Negroni and it said, I didn't like you at first either.

• 1:01:58Speaker 02

  Oh, really?

• 1:01:59Speaker 00

  Sassy.

• 1:02:00Speaker 02

  Oh, I didn't know that this was the lore.

• 1:02:02Speaker 00

  Well, neither did I. Apparently the takes I bring to this podcast are already on fucking fridge magnet.

• 1:02:06Speaker 02

  Right.

• 1:02:08Speaker 01

  Hot post in the podcast.

• 1:02:09Speaker 02

  Hot take.

• 1:02:10Speaker 01

  With a fucking fridge magnet, hell. I'm saddled to this fridge magnet, motherfucker.

• 1:02:15Speaker 00

  And you know what I always say, El? Live, love, love.

• 1:02:18Speaker 01

  Yes.

• 1:02:19Speaker 00

  That's mine.

• 1:02:20Speaker 02

  Shit happens. Um, I think, well, so Aperol spritz, you know, that's like sweet. So it's, it's like the grown up Aperol spritz in a way. It was like much more bitter, but I got, it was here in London, I would say, cause the showrunner, again, of the great, the show I did. Cause I did that show for like three years and I think I turned, I started when I was like 20 and then till 25. Like that's how long with like the pilot and whole thing. So it was a lot of like formative years of my life. And the showrunner, Tony McNamara, he wrote The Favorite, he wrote Poor Things and he wrote our show as well. He's a genius, but, and he's a huge foodie beyond. And he drank a lot of Negronis.

• 1:03:04Speaker 02

  So I was like, oh, like, I like that. I'm gonna order a Negroni. Like, we would all go out to dinner a lot and he would get a Negroni and so I would. So then I just started to really like the taste and I like that it's bitter. Like now when I drink like an Aperol spritz, it's just too. I'm not someone that normally says, oh, it's too sweet, but like when I want a drink, I want it to taste like alcohol.

• 1:03:23Speaker 00

  Yeah, yeah.

• 1:03:24Speaker 02

  Do you know what I mean?

• 1:03:25Speaker 00

  Yeah, you're having a drink.

• 1:03:26Speaker 02

  Yeah, and I've heard that in a grony, because all three parts are alcohol. That like, that's the sure bet at the bar, like if you don't want a watered down drink, like any bar in the world, get in a grony. Because it's not, they're not gonna, they can't water it down. It's not like a tea, a soda, or like.

• 1:03:40Speaker 00

  They're not shaking it around.

• 1:03:41Speaker 02

  They can't because it's not, there's nothing else in it.

• 1:03:43Speaker 00

  And that's they put a massive ice cube in it.

• 1:03:45Speaker 02

  True, which I do like that.

• 1:03:47Speaker 01

  Huge ones.

• 1:03:48Speaker 02

  Yeah, I do. Really? Why? Because it like hits your nose?

• 1:03:52Speaker 01

  Yeah, I, there's nothing good about it. It hits your nose. Uh, and it takes up all the real estate in the glass. So you're like, how much drink is really in here?

• 1:04:01Speaker 02

  But I think this is a difference between, this is.

• 1:04:04Speaker 01

  Like a Yorkshire pudding.

• 1:04:04Speaker 02

  In like, Americans and Brits, there is an ice difference.

• 1:04:10Speaker 00

  Oh, there's a big ice difference.

• 1:04:11Speaker 02

  Yeah, because I love a lot of ice. Like, I don't care about, oh, I'm not getting enough drink. I want my, I want my soda or like Coke, I want it like crisp. I want tons of ice. Like, I'm okay with it.

• 1:04:23Speaker 00

  But that's because you're getting, you're getting free refills. So we, we don't.

• 1:04:26Speaker 02

  At my fast food joints.

• 1:04:27Speaker 00

  Yeah, yeah. We don't, we don't get that. So if we get, if we order a Diet Coke or something.

• 1:04:31Speaker 02

  Yeah.

• 1:04:32Speaker 00

  We're not, we have to pay for another one. So we don't want any ice in there. I'll say no ice.

• 1:04:36Speaker 02

  But then, but that's the experience of drinking a Diet Coke. Don't you think it's better when it's really cold and has the ice?

• 1:04:43Speaker 00

  I'm not in it for pleasure, I'm in it for value for money.

• 1:04:45Speaker 01

  Yeah, that's our life.

• 1:04:47Speaker 00

  Yeah.

• 1:04:47Speaker 02

  Yeah, that's your life.

• 1:04:49Speaker 01

  Do you think, uh, did Tony Mack know that you were copying his drink? Or were you keeping it on the, on the low? Were you acting like you always drink Negronis? And this is what you've always done?

• 1:04:58Speaker 02

  Yeah.

• 1:04:59Speaker 01

  Or were you saying, oh, Tony, what's that? I, I, I like the sound of it. Maybe I'm gonna get one as well.

• 1:05:05Speaker 02

  Yeah, he probably knew. He probably knew that I, I wasn't acting cool. Cause again, I was still kinda young. I mean, cause obviously you can drink earlier here, but I was, I don't think I, I was had turned twenty one like on the show. So. I was still like, you know, when you're at like parties and things and you're, you're not drinking Negronis, you know? So I, I, I was, I was open to that of like, oh, I'll try this, cause you're trying it. So.

• 1:05:30Speaker 00

  Pair well with a chicken heart and a grony.

• 1:05:33Speaker 02

  Honestly, probably.

• 1:05:34Speaker 00

  Hmm.

• 1:05:35Speaker 02

  Yeah, probably, but I always think of that, what is that restaurant here that y'all have, like St John's?

• 1:05:41Speaker 00

  Oh, yeah.

• 1:05:41Speaker 02

  Yeah, that's right.

• 1:05:43Speaker 00

  He loves that.

• 1:05:43Speaker 02

  Yeah.

• 1:05:44Speaker 00

  Yeah, yeah.

• 1:05:44Speaker 02

  I like it too a lot, but that, I'd like had sweetbreads for the first time, like whoa. They'll do everything and I try it all, I mean.

• 1:05:51Speaker 00

  Yeah, it's nose to tail, so they're literally like, everything goes on there.

• 1:05:55Speaker 02

  It doesn't bother me. I know people are like, can be really grossed out by it, but I'm like, I'll try it.

• 1:05:59Speaker 00

  That's great. They do give them a groan.

• 1:06:00Speaker 02

  Yeah.

• 1:06:01Speaker 01

  It's better than, it's better for, if you're gonna, as you say, kill an animal, it's only got one of everything.

• 1:06:06Speaker 02

  Yeah, yeah.

• 1:06:07Speaker 01

  Or two of everything, you've got to use all of it. It's more respectful, isn't it?

• 1:06:12Speaker 00

  Yeah, I think so. Well, you say that, but then.

• 1:06:14Speaker 01

  Less wasteful.

• 1:06:15Speaker 00

  Yeah, it's less wasteful. It feels less, more respectful. Also, you're not using everything. There's some bits I'd be like, come on guys, throw that away.

• 1:06:23Speaker 02

  Exactly.

• 1:06:24Speaker 01

  Not me.

• 1:06:24Speaker 02

  No.

• 1:06:26Speaker 02

  Not Uncle Billy.

• 1:06:26Speaker 01

  All of it, yeah. If it's ten foot, I'll eat it all.

• 1:06:36Speaker 01

  We arrive at your dream dessert.

• 1:06:38Speaker 02

  Okay.

• 1:06:39Speaker 01

  Now, you said, you said you didn't have much of a sweet tooth, but then we had the donut chat at the beginning.

• 1:06:43Speaker 00

  Which like, James is worried because James is a dessert guy.

• 1:06:45Speaker 02

  Mm hmm. And this is where we differ.

• 1:06:47Speaker 00

  I'm more of a savory guy.

• 1:06:49Speaker 01

  At the beginning, I felt like kindred spirits. I, I've only really just got, like, I've changed my, uh, donut habits.

• 1:06:57Speaker 02

  Mm hmm.

• 1:06:57Speaker 01

  And now I, I, I love Dunkin so much. I used to think Dunkin is.

• 1:07:01Speaker 02

  Do you guys have Dunkin here?

• 1:07:02Speaker 01

  Yes, but not as good as you've got it. So I, here's something.

• 1:07:06Speaker 02

  Yeah.

• 1:07:07Speaker 01

  In a.

• 1:07:10Speaker 01

  The, uh, last November, I was in America for a month and I didn't have much to do. Um, and I went big on Dunkin. I suddenly discovered.

• 1:07:20Speaker 00

  I didn't know you went big on Dunkin.

• 1:07:21Speaker 01

  Oh, I went big on Dunkin. I suddenly discovered that I loved it. I mainly told Stuart Laws, our mutual friend, because he's always been a Dunkin evangelist to me and I've been like, you're high as a kite. And also I don't, I don't really like Krispy Kremes anymore because I saw Stuart, uh, eat just too many of them during the tour and it made me go. I, I don't know how this guy is eating Krispy Kremes at, at midday.

• 1:07:42Speaker 00

  Also Krispy Kremes. Here is like every service station on the motorway has like a cabinet of Krispy Kreme.

• 1:07:48Speaker 02

  I know, which is so crazy. Like in Tesco, they have them. Yeah. Like out, which is like not like it is at home because they're the best when they're hot.

• 1:07:56Speaker 00

  Yeah.

• 1:07:56Speaker 02

  And they and at home, it's like hot donuts now and then you go in.

• 1:08:00Speaker 00

  Right.

• 1:08:00Speaker 02

  And you can get them fresh, but I like them from.

• 1:08:03Speaker 01

  Well, not Stuart Laws. Stuart Laws, if he's listening, and he will be, he he is, he can't walk past.

• 1:08:08Speaker 02

  He loves Predator.

• 1:08:09Speaker 01

  A cold Krispy Kreme donut without eating it immediately.

• 1:08:13Speaker 02

  Wow.

• 1:08:13Speaker 01

  He loves it. Um.

• 1:08:15Speaker 02

  Yeah.

• 1:08:15Speaker 01

  And he was always always saying to me, oh, Dunkin's the best. And I was like, you know, uh, so I had a Dunkin' donut.

• 1:08:21Speaker 02

  Mm hmm.

• 1:08:21Speaker 01

  In London.

• 1:08:22Speaker 02

  Mm hmm.

• 1:08:22Speaker 01

  And was like, I know what you're talking about, man. It's just a very boring donut.

• 1:08:25Speaker 02

  Yeah.

• 1:08:26Speaker 01

  In America, that you've got different ones that we don't have here.

• 1:08:28Speaker 02

  Mm hmm.

• 1:08:29Speaker 01

  But it is still just like so straight down the line, nothing fancy.

• 1:08:32Speaker 02

  Yeah.

• 1:08:32Speaker 01

  But I have so many favourites there. I I'm on my next trip to America. I was so excited to go to Dunkin's. When I got back to London.

• 1:08:39Speaker 02

  Hmm.

• 1:08:40Speaker 01

  I was like, I'm just gonna Dunkin' all the time now. No, forget it. Not as good.

• 1:08:46Speaker 02

  Can't.

• 1:08:47Speaker 00

  Yeah.

• 1:08:47Speaker 01

  But in a way I was relieved because I was like.

• 1:08:49Speaker 00

  That would be the end of your life.

• 1:08:50Speaker 02

  That would have been the end of your life. Yeah, exactly.

• 1:08:52Speaker 01

  Thank you for making Dunkin' not as good in in London.

• 1:08:55Speaker 02

  Yeah, it can be a treat.

• 1:08:56Speaker 01

  It's so good over there.

• 1:08:57Speaker 02

  Yeah.

• 1:08:58Speaker 00

  He's flying to America about six times, six times a week.

• 1:09:00Speaker 02

  For Dunkin'.

• 1:09:00Speaker 01

  Yeah, yeah, yeah.

• 1:09:01Speaker 02

  You need to get in the commercial. You're you're a Dunkin'.

• 1:09:04Speaker 01

  Oh, I am a Dunkin'.

• 1:09:06Speaker 00

  You're a Dunkin'.

• 1:09:06Speaker 02

  You need to get him a Christmas gift, the Dunkin' shirt.

• 1:09:09Speaker 00

  Yeah.

• 1:09:10Speaker 02

  You know what I mean?

• 1:09:11Speaker 00

  And a crown.

• 1:09:11Speaker 02

  And the crown, yeah, yeah. The Ben Affleck, you know, he you can be in the Super Bowl commercial.

• 1:09:16Speaker 01

  Yeah, I could be in the Super Bowl. I I actually know about that now because I stayed up for the last, well, for the Kendrick one to watch.

• 1:09:23Speaker 02

  Yeah.

• 1:09:23Speaker 01

  Because I wanted to watch the halftime show.

• 1:09:25Speaker 02

  Commercials are a big deal.

• 1:09:26Speaker 01

  The commercials are insane.

• 1:09:28Speaker 02

  Yeah, yeah.

• 1:09:28Speaker 01

  Like, it's it's like it's like the curse of cast cast of the Nutcracker 3D. In every single commercial.

• 1:09:35Speaker 02

  It is, it is, they are, it really is.

• 1:09:39Speaker 01

  Insane. You've got some royal blood in you.

• 1:09:41Speaker 02

  I do.

• 1:09:42Speaker 01

  You're, you're, you're a.

• 1:09:44Speaker 02

  Yeah, I, I, I mean.

• 1:09:45Speaker 01

  You're related to our royal family.

• 1:09:47Speaker 02

  Yes. So on my mom's side, someone did some ancestry.com and it's, who is it? It's King Edward.

• 1:09:55Speaker 01

  Mm hmm.

• 1:09:56Speaker 02

  The, some not, the third or something like that. Yeah, there's some, but there is like apparently some royal bloodline. Someone did an ancestry.com. We didn't even do it ourselves, like a fan did it or something. And there was like, I, so I don't know, but um, apparently that is true. I don't, I don't, yeah.

• 1:10:14Speaker 01

  You can go on one of those shows and find out if it's definitely true.

• 1:10:16Speaker 02

  I could, I could, I sure, yeah, I probably should. But then I always, there's something about those like swabs and stuff that I'm like, then my DNA is out there. If you commit a crime, you might not want to.

• 1:10:29Speaker 01

  It's like being worried that someone will frame you for a crime.

• 1:10:32Speaker 02

  I don't know, but you're just like, well, it is out there. You're giving it over. I don't know.

• 1:10:39Speaker 01

  If he's that nice man who presents the ancestry, ancestry program is going to frame you for a crime. Yeah. And it could be a crime from way back in the past because he knows everything about history.

• 1:10:49Speaker 02

  Exactly.

• 1:10:50Speaker 01

  So he could get you.

• 1:10:51Speaker 02

  Exactly.

• 1:10:54Speaker 01

  Yeah, he could have. And you go, they never caught the person who did this.

• 1:10:58Speaker 00

  Yeah. So when's the crime you're thinking of that Al's going to be framed for? When?

• 1:11:02Speaker 02

  Yeah.

• 1:11:02Speaker 00

  Because it would have to be within Al's time. Zodiac.

• 1:11:06Speaker 01

  They never caught Zodiac.

• 1:11:07Speaker 02

  That was me. Sorry.

• 1:11:09Speaker 00

  Huge exclusive for the podcast.

• 1:11:11Speaker 02

  Yeah.

• 1:11:12Speaker 00

  Al Fanning is a Zodiac killer. Yeah. And thank you for bringing this to us.

• 1:11:17Speaker 01

  No, but for, for the listeners, we all know it's Arthur, Arthur Lee Miller.

• 1:11:21Speaker 00

  Oh, no.

• 1:11:21Speaker 01

  He's the, he's the number one suspect.

• 1:11:23Speaker 02

  Are you a huge, so you're a huge crime guy?

• 1:11:26Speaker 00

  He loves Dunkin' Donuts and the Zodiac Killer.

• 1:11:29Speaker 02

  Yeah.

• 1:11:29Speaker 01

  I do. Yeah. The Zodiac, I'm not a crime guy, but Zodiac is.

• 1:11:33Speaker 02

  Okay. So Dunkin' Donuts though, see I have, I'm just going to explain myself on the dessert front. Because I don't feel that donuts are a dessert in what I think like, you know what I mean? Like donuts, they're not going to be on. On the menu at a restaurant for like a dessert, they could be maybe a cinnamon donut or like a churro, I love a churro. But there's certainly, I call it like restaurant desserts. I'm just like not interested.

• 1:11:58Speaker 00

  I know exactly what you mean.

• 1:12:01Speaker 02

  Thing and tiramisu. It's like, I like it creme brulee. I like it fine or but it's not. I could take it or leave it. It's not, it doesn't call me like, ooh, I really want that. Like a donut is, I know, so sorry.

• 1:12:15Speaker 01

  I had donuts as a dessert recently. Does that change it? I was in Bristol at a place called Other.

• 1:12:20Speaker 02

  Okay.

• 1:12:20Speaker 01

  And they used to have another restaurant that Ed had gone to.

• 1:12:23Speaker 00

  They ran a restaurant called Casimir in Bristol.

• 1:12:27Speaker 01

  And their donuts, they have sourdough donuts that are toasted that are, um, I mean, I think they used to be. In lamb fat.

• 1:12:36Speaker 00

  Yeah.

• 1:12:37Speaker 01

  And then, but it's got like vanilla sugar on it and salt, definitely. I don't know.

• 1:12:41Speaker 00

  It's like savory fat on the outside.

• 1:12:45Speaker 01

  That's one of the best desserts I've ever had. It was mind blowing.

• 1:12:48Speaker 02

  I would like that. I would like that.

• 1:12:49Speaker 01

  Hmm, but that's not what, but you're not, but you're not, what, I, I, I, I'm trying to delay the inevitable.

• 1:12:54Speaker 02

  Of what I'm gonna say. You're gonna like what I'm gonna say, I think. Well, you're gonna think one is really weird and I'm having two. You can't stop me.

• 1:13:05Speaker 02

  But I, one is like ice cream, so.

• 1:13:08Speaker 01

  Okay, we're good, we're good.

• 1:13:09Speaker 02

  But we're okay. We'll start with one that I think you might like. There's this place called Lady M in New York.

• 1:13:14Speaker 01

  Yeah.

• 1:13:15Speaker 02

  And they make meal, they're called meal crepe.

• 1:13:18Speaker 01

  Yeah.

• 1:13:18Speaker 02

  Cakes, like twenty layers of cakes with the cream. It's like pillowy soft and they have all different flavors and they're like really pretty and. I like the strawberry one. I love strawberries. So that, it's pretty, it's pretty exceptional.

• 1:13:33Speaker 01

  I think that's the first.

• 1:13:35Speaker 02

  Thing you'd eat at my restaurant.

• 1:13:39Speaker 02

  Yeah.

• 1:13:40Speaker 01

  Crepe cake is what they're called in America. I'm saying crepe cake, so that's what we'd say here, but it does sound like I'm saying crap cake. So if I'm merely helping anyone there.

• 1:13:48Speaker 00

  Yeah, crap cake.

• 1:13:48Speaker 01

  But Noah's chosen that yet. Relatively a new thing. Is it a relatively new thing?

• 1:13:54Speaker 00

  I don't know.

• 1:13:55Speaker 01

  Been going for ages and only just recently.

• 1:13:57Speaker 00

  It's one of those things that has obviously been around for ages, but someone has gone, let's make this trendy now. And let's, yeah, let's, let's get it out there on the, on the algorithms.

• 1:14:05Speaker 02

  I know that Lady M in New York, they kind of are like the iconic place for doing it. So maybe they've been doing it for a long time and then some TikToker put it on, you know what I mean?

• 1:14:14Speaker 01

  Cause I do look incredible.

• 1:14:15Speaker 00

  Yeah.

• 1:14:16Speaker 02

  Yeah.

• 1:14:16Speaker 01

  And I, it was the first time I had one, I did have that, like, you know, oh, I've been done here. They, they, they, they look amazing in the photos.

• 1:14:23Speaker 00

  James is so worried about being done at every, every opportunity.

• 1:14:26Speaker 01

  I get done all the time. And then like, I was, I was eating it and going, I'm not that fussed about it actually. And then I wanted another one in the future. There was a, and actually I feel, find that as long as I'm not being a gentleman about it and I just go nuts.

• 1:14:39Speaker 02

  Yeah, it's good.

• 1:14:40Speaker 01

  And cram it and have huge mouthfuls of it and really go undignified.

• 1:14:43Speaker 00

  But why do you want to do that?

• 1:14:44Speaker 01

  Delicious. Oh, it's really nice when you have loads of it.

• 1:14:46Speaker 00

  But the whole point is the, of the layers is you get like a fork and you cut down and you can see all the layers inside.

• 1:14:52Speaker 01

  No, no. If you pick out on them and you just go like a massive mouthful and you get it all, all the cream and the crepes and everything in your mouth at once, it just fills your mouth.

• 1:15:00Speaker 00

  Yeah.

• 1:15:00Speaker 01

  It's delicious. It's not, it's not a dainty.

• 1:15:03Speaker 00

  But it is, that's what it is.

• 1:15:05Speaker 01

  Yeah, but, but that's the thing. That, that's where they get you. That's the con.

• 1:15:09Speaker 00

  Elle, how are you eating it?

• 1:15:10Speaker 02

  I have to go, I'm not going like crazy. I don't think, but.

• 1:15:14Speaker 01

  In a jacuzzi maybe?

• 1:15:17Speaker 02

  On the top of a plane.

• 1:15:19Speaker 01

  From the outside.

• 1:15:20Speaker 02

  I have to be skydiving, eating the, um, I, yeah, no, I just, I think like normal person. Yeah, probably.

• 1:15:29Speaker 00

  Like a human, sure.

• 1:15:29Speaker 02

  But.

• 1:15:30Speaker 00

  Okay.

• 1:15:30Speaker 02

  I like, but the strawberry one is really good. With the strawberry, like pastry cream. That, that is really good.

• 1:15:37Speaker 00

  I think I've had matcha before.

• 1:15:39Speaker 02

  Oh, yeah. I don't know. I, I like matcha as a drink, but I don't know if I would like it. See, again, if like the, if it was a chocolate, like one of the, the crepe cakes. I don't know if I would like it as much. Yeah. It's funny. It's like I I love like custard and cream and I like white cake and I do like that. But and then we're having, okay, then we're having that. This doesn't go with this at all. It doesn't color. Mm hmm. But I have to mention it because it's my favorite ice cream in life. And it was recently dis- discontinued. Oh, no. It's at Baskin Robbins. Yeah. It was recently discontinued. Or well, not recently, for like a couple of years. And I thought, wow, I'm never gonna have this taste. It's like the taste of my childhood. I'm like, I'm never gonna have this taste again. And it's the bubble gum at Baskin Robbins.

• 1:16:24Speaker 02

  Wow. It's pink and it has pieces of like square pink bubble gum in it. And it almost tastes like milk. Like it ta- like the ice cream itself kind of tastes like milk. And then you have these really frozen rock hard pieces of gum that you chew at the same time as you're eating the ice cream. Yeah. So then it's like it could break a tooth. I mean, the gum is so hard, like for kids, like, I mean, it's definitely like a choking hazard. But it's so, it it tastes so good. It's like my, it's my favorite thing. And my mom is very good friends with, there's a Baskin Robbins, like a local one around where she lives. And she goes there and gets like a milkshake like once a week, like, and she

• 1:17:08Speaker 02

  is very good friend Bruce, who works at Baskin Robbins. Bruce and her are like this. He knows how to make her milkshake. She likes, she likes chocolate syrup extra. She has to be thick. Like, there's a whole thing, and like Bruce knows how to do it. And so like he sees Joy, my mom, like walking in, and he's like, all right, like he knows. And for my birthday, uh, this last year, my mom surprised me. Bruce called the company and ordered a gigantic drum, like a drum, it's like this big of bubble gum. So they made, they made, they made one up for you? Yeah, but they make it, but you have to like, because no one likes the ice cream. So it's a terrible seller. It's like the worst seller of their ice cream, like, so they're like

• 1:17:51Speaker 02

  the, the stores have to buy it or call it in to be like and and no one is doing it anymore because they're like Literally no one eats this. Um, and so Bruce was like, well, no one eats it, but I can, I can call it in if you buy the big drum, but we can only do it by like the bulk.

• 1:18:09Speaker 01

  Yeah.

• 1:18:09Speaker 02

  And he did, which was amazing. So I got to eat that.

• 1:18:13Speaker 01

  Are you swallowing the gum?

• 1:18:14Speaker 00

  Yeah, well, this is what I'm thinking. Are you trying to keep it in your mouth with each mouthful, chewing it up and then blowing a huge bubble?

• 1:18:19Speaker 02

  You can't blow a bubble with this gum.

• 1:18:21Speaker 00

  No.

• 1:18:22Speaker 02

  No, it's too, well, there's also something great about the gum kind of freezes while you're chewing it because the ice cream's so cold and I like that. Um, like it's kind of like drinking really cold water with gum.

• 1:18:34Speaker 00

  Yeah.

• 1:18:35Speaker 02

  There's something there or drinking, like eating like a chocolate bar and drinking cold water.

• 1:18:39Speaker 00

  I know what you mean. When, when you drink cold water with a gum in and then you can feel it.

• 1:18:42Speaker 02

  Feel it kind of get hardened. That's what happens with the ice cream.

• 1:18:45Speaker 00

  And then you're swallowing the bubble gum?

• 1:18:46Speaker 02

  No, you, you know, you just chew it and once you're done, you, you spit it out.

• 1:18:50Speaker 01

  Yeah.

• 1:18:51Speaker 02

  Yeah, you can't eat it. It's bubble gum. You can't swallow it.

• 1:18:53Speaker 00

  That's crazy to put it in ice cream.

• 1:18:54Speaker 02

  I know. I know, so.

• 1:18:57Speaker 01

  I've seen it at the Baskin Robbins and thought like, never in a million years would I get that.

• 1:19:01Speaker 02

  Exactly. That's why no one orders it.

• 1:19:04Speaker 01

  I didn't know how it worked like that.

• 1:19:06Speaker 02

  Yeah.

• 1:19:06Speaker 01

  But shout out Bruce, Bruce Good Robins.

• 1:19:08Speaker 02

  Yeah.

• 1:19:10Speaker 01

  You're gonna call him Bruce Good Robins from now on?

• 1:19:11Speaker 00

  Yeah, I think you have to. He's gotta be called Bruce Good Robins.

• 1:19:14Speaker 02

  Oh my God, what is this? Oh my.

• 1:19:16Speaker 01

  I'm gonna read you your menu. Yeah, this is your, this is your menu now.

• 1:19:18Speaker 02

  The most disgusting menu.

• 1:19:19Speaker 01

  Right here. Oh no.

• 1:19:21Speaker 02

  Not to me.

• 1:19:22Speaker 00

  No, trust us.

• 1:19:23Speaker 01

  Yeah, this is a nice menu compared to so many that we've had. Um, you would like still New York tap water. You would like the red lobster cheddar bay biscuits, but like upgraded with cold whipped butter and honey. Um, you would like the pan, a panko crumb mozzarella sticks with marinara sauce, Hungarian cheese triangle chucked in there. And we did allowed of the chowder.

• 1:19:43Speaker 00

  We allowed of the chowder.

• 1:19:44Speaker 02

  Yeah, that's right.

• 1:19:44Speaker 01

  Yeah, yeah. Main course, uh, the chicken divan. Made by your grandmother.

• 1:19:50Speaker 00

  How are you spelling divan?

• 1:19:51Speaker 02

  It's D I V A N, I think.

• 1:19:53Speaker 00

  Lovely.

• 1:19:53Speaker 02

  Yeah.

• 1:19:54Speaker 01

  Um, side dish, steamed spinach with salt, uh, not too watering, not too dry.

• 1:19:58Speaker 02

  Mm-hmm.

• 1:19:59Speaker 01

  Drink a Negroni and dessert, strawberry crepe cake from Lady M in New York and a bubblegum Baskin Robbins ice cream that will kind of, you won't have it together, you'll probably go back and forth.

• 1:20:10Speaker 02

  Exactly, one after the other, yeah.

• 1:20:12Speaker 01

  You've got to have the bubblegum last, haven't you?

• 1:20:14Speaker 02

  Yeah, you do, you do, top it off.

• 1:20:16Speaker 00

  It's an imperative.

• 1:20:17Speaker 01

  I think that sounds good.

• 1:20:18Speaker 02

  Yeah, it's good, you would want to try, I think you would like it.

• 1:20:21Speaker 01

  I actually do want to try the main.

• 1:20:22Speaker 00

  I want to try the chicken divan so much.

• 1:20:25Speaker 01

  Yeah.

• 1:20:25Speaker 00

  I bet it looks exactly as I'm imagining it.

• 1:20:27Speaker 02

  I think it does. I mean, hers looks a little, like, it's, you know.

• 1:20:30Speaker 01

  Oh, so Ben's holding up, uh.

• 1:20:33Speaker 02

  Oh, there he is, yeah.

• 1:20:34Speaker 00

  I'll, I'll be honest.

• 1:20:35Speaker 02

  That's pretty much it, but the, the cheese is a thicker layer on ours and more, um, crispy.

• 1:20:40Speaker 00

  Yeah.

• 1:20:41Speaker 02

  Yeah.

• 1:20:41Speaker 00

  It sounds like something someone made up when they were stoned.

• 1:20:46Speaker 02

  Totally.

• 1:20:47Speaker 00

  They put it together, they've thrown in a load of soup, they're like, what else have we got?

• 1:20:51Speaker 02

  Yeah.

• 1:20:51Speaker 00

  Mm-hmm. Fuck a load of cheese onto the top and then they're like, great.

• 1:20:54Speaker 02

  Exactly.

• 1:20:55Speaker 00

  This is a tradition now.

• 1:20:56Speaker 02

  Yeah.

• 1:20:56Speaker 01

  And accusations leveled at the grandmother there?

• 1:20:59Speaker 02

  Yeah, yeah.

• 1:21:01Speaker 00

  Not specific.

• 1:21:02Speaker 02

  And guess what her name is? Mary Jane.

• 1:21:05Speaker 00

  No way.

• 1:21:06Speaker 02

  Yes, it is.

• 1:21:06Speaker 00

  Well, that's exactly what's happened.

• 1:21:09Speaker 01

  And it's the pronunciation of her, what, what, what do you call her?

• 1:21:13Speaker 02

  Gaba.

• 1:21:13Speaker 01

  Is that because she was the one who couldn't say it?

• 1:21:15Speaker 02

  Yeah.

• 1:21:18Speaker 01

  High as a kite.

• 1:21:19Speaker 00

  Mary Jane.

• 1:21:20Speaker 02

  Yeah.

• 1:21:21Speaker 00

  Elle, thank you so much for coming to the Dream Restaurant.

• 1:21:23Speaker 02

  Thank you.

• 1:21:23Speaker 01

  Thank you, Elle.

• 1:21:24Speaker 02

  I loved it. Thank you, guys. This was so much fun.

• 1:21:33Speaker 00

  Well, there we are, James. What a great episode.

• 1:21:35Speaker 01

  Terrific.

• 1:21:36Speaker 00

  What a delightful lady.

• 1:21:38Speaker 01

  Absolutely fantastic. A pleasure to chat to Elle Fanning.

• 1:21:41Speaker 00

  Absolutely.

• 1:21:42Speaker 01

  Um, I, I, I kind of do want to try the duvain.

• 1:21:47Speaker 00

  Yeah, I would like to try the chicken divan, um. I mean, I said, I said to you off mic that L was so nice and we were getting on with this so well that I didn't put the boot in on that dish as much as I wanted to.

• 1:22:02Speaker 01

  Restraint. A lot of listeners would have thought Ed's been remarkably restrained.

• 1:22:06Speaker 00

  Yeah. The idea of dumping a mushroom soup into something is upsetting to me, but I bet it is comforting and warming and it obviously held a lot of nostalgia.

• 1:22:15Speaker 01

  Yes.

• 1:22:16Speaker 00

  And significance for L. So I didn't put the boot in, but it does not sound nice.

• 1:22:21Speaker 01

  Well, you know, I, I, I like the, I might start dumping it in the mushroom soup and everything that I eat.

• 1:22:25Speaker 00

  Yeah, you should do that.

• 1:22:27Speaker 01

  It sounds comforting and nice. Yeah.

• 1:22:28Speaker 00

  Yeah. L did not say green eggs and ham.

• 1:22:31Speaker 01

  So you got to stay in the dream restaurant.

• 1:22:33Speaker 00

  Got to stay in the dream restaurant. I was very happy for that, actually. And Predator Badlands?

• 1:22:36Speaker 01

  November the 7th, this Friday, if you listen to it when it goes out.

• 1:22:39Speaker 00

  2025.

• 1:22:40Speaker 01

  2025, of course.

• 1:22:42Speaker 00

  Yes.

• 1:22:43Speaker 01

  And this is on YouTube tomorrow.

• 1:22:44Speaker 00

  Yeah, this is on YouTube tomorrow, November 6th, 2025.

• 1:22:47Speaker 01

  Yeah, we'll be on YouTube. Wow. Our, our lives are going to change.

• 1:22:51Speaker 00

  Yeah. We're all doing well. L's got a new big hit franchise film.

• 1:22:56Speaker 01

  Yeah.

• 1:22:56Speaker 00

  We're on YouTube.

• 1:22:58Speaker 01

  We're on YouTube now. Man, what are you going to do with all your YouTube money?

• 1:23:02Speaker 00

  I think, I mean, it's going to be a house in cash.

• 1:23:05Speaker 01

  Yes.

• 1:23:06Speaker 00

  Yeah. And then probably another property in New York, maybe somewhere in Tokyo, and then probably a lot of properties around London. And I'll just get into the property game.

• 1:23:15Speaker 01

  I'm gonna buy Joshua Widdicombe's big house that he's got in Cornwall that he puts on Instagram. I'm gonna buy that off of him and then keep, and then take over the Instagram account.

• 1:23:25Speaker 00

  Yeah.

• 1:23:25Speaker 01

  And then level it.

• 1:23:26Speaker 00

  Yeah.

• 1:23:27Speaker 01

  On Instagram. And everyone will see that I just, I just leveled the house.

• 1:23:30Speaker 00

  But dressed as Blobby, like, so he's like, oh no, he's coming for his other house.

• 1:23:34Speaker 01

  I'll be dressed as Blobby. Yeah, yeah. That's what I'm gonna do. So then with my YouTube money.

• 1:23:39Speaker 00

  Yeah. Benita, what are you gonna do with your YouTube money? Theme parks, he says.

• 1:23:43Speaker 01

  He'd spend it on theme parks.

• 1:23:44Speaker 00

  Yeah, yeah. Well, thanks, Al. Thanks for coming in.

• 1:23:47Speaker 01

  Thank you so much for coming in, Al. What a wonderful menu. What a wonderful conversation. And everyone should go and see Predator Badlands.

• 1:23:54Speaker 00

  Bye.

• 1:23:54Speaker 01

  Goodbye.

• 1:24:10Speaker 03

  I've got big news. I switched to Verizon and got the new iPhone 18 Pro. Shh. I can keep my old phone. And I also get the latest iPhone every year. Shh. Anything else? Verizon let me choose Apple Watch Series 12 or iPad on them.

• 1:24:24Speaker 04

  Everybody, listen up.

• 1:24:25Speaker 03

  Shh. Switch to Verizon and get the new iPhone 18 Pro now. No trade in needed. And the latest iPhone every year with Simplicity Plan. Plus, choose Apple Watch Series 12 or iPad on us. Simplicity Plan with Simplicity Pro required. Plan and device payment purchase are separate agreements with separate terms. Service plan for Watch or iPad required. Additional terms apply for all offers.