John Early

It’s the last episode of series 15, and who better to round off the series than US comedy superstar and actor – star of ‘Search Party’, ‘30 Rock’ and new film ‘Eternity’ – John Early. See you soon for some Christmas specials… John Early stars in ‘Eternity’ which is in UK cinemas on 5 December. Follow John on Instagram @bejohnce https://www.instagram.com/bejohnce Watch the video version of this episode on the Off Menu YouTube https://www.youtube.com/@offmenupodcast on Thu 27 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.

• 0:00Speaker 00

  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.

• 0:13Speaker 01

  Everybody, listen up.

• 0:14Speaker 00

  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.

• 0:45Speaker 02

  Welcome to the Off Menu Podcast, taking the raw tuna of conversation, adding the citrus juice of friendship. Little cubes of grapefruit of humour and slices of fresh chilli of chatting about food. It's a ceviche, James.

• 1:06Speaker 03

  That's delicious. That sounded really nice.

• 1:08Speaker 02

  Yeah, I had a ceviche the other day. That's why I did it today.

• 1:10Speaker 03

  Yeah, really delicious food. That's good.

• 1:12Speaker 02

  I love ceviche, man.

• 1:13Speaker 03

  Yeah, I want to eat that straight away.

• 1:14Speaker 02

  Yeah, yeah, yeah. Well, that's what I want. I want to make people listen to this and think, I want to eat this podcast.

• 1:20Speaker 03

  Yeah. That's a gamble. My name is James Acaster. Together we own a dream restaurant and every single week we invite a guest, ask them their favourite ever started main course, dessert, cider champagne drink, not in that order. And this week, our guest is John Early.

• 1:32Speaker 02

  John Early, a wonderful comedian and actor, James.

• 1:36Speaker 03

  So funny. We're both big fans of John Early, so we're going to have to really rein that in.

• 1:41Speaker 02

  Hmm.

• 1:41Speaker 03

  Here.

• 1:42Speaker 02

  I don't think we should rein it in.

• 1:43Speaker 03

  Fanboys.

• 1:44Speaker 02

  No, no. Well, you never rein it in if you're a fanboy of someone.

• 1:46Speaker 03

  No, I can't. I can't. It's nice to be able to just let loose.

• 1:50Speaker 02

  Because you're like a repository of information when it comes to things people have done and things that you remember that they've done, and especially if you're a fanboy of them. Whereas I just know that I like someone, but I've forgotten why.

• 2:02Speaker 03

  Yeah, yeah.

• 2:02Speaker 02

  Is always how it works.

• 2:04Speaker 03

  And yeah, that is how I feel with our relationship.

• 2:07Speaker 02

  Yes.

• 2:07Speaker 03

  I feel you know you've liked, but you've forgotten why.

• 2:10Speaker 02

  Yeah, yeah, yeah. John is in Search Party, though. I remember that. And I like Search Party a lot.

• 2:15Speaker 03

  Which is fantastic.

• 2:15Speaker 02

  Yes.

• 2:16Speaker 03

  And John is in Eternity.

• 2:18Speaker 02

  Yes.

• 2:18Speaker 03

  It's a new film and Elizabeth Follson's in it, Miles Teller's in it, Callum Turner's in it.

• 2:23Speaker 02

  I mean, it sounds great, James.

• 2:24Speaker 03

  Eight twenty four.

• 2:25Speaker 02

  It's eight twenty four.

• 2:26Speaker 03

  Eight twenty four rom com, not too shabby.

• 2:28Speaker 02

  Not too shabby at all.

• 2:30Speaker 03

  Pretty exciting.

• 2:31Speaker 02

  It's set in an afterlife where souls have one week to decide where to spend eternity.

• 2:35Speaker 03

  Where would you, where would you spend, oh, we know where you would, hell.

• 2:38Speaker 02

  Hell, I love hell.

• 2:39Speaker 03

  Cause the devil's got the best tunes.

• 2:41Speaker 02

  Devil's got the best tunes, baby, and the best food, I reckon.

• 2:44Speaker 03

  Yeah, yeah, probably.

• 2:45Speaker 02

  Yeah, yeah.

• 2:46Speaker 03

  Uh, Devil's on Horseback?

• 2:47Speaker 02

  Devil's on Horseback.

• 2:48Speaker 03

  You like those?

• 2:49Speaker 02

  Yeah, yeah, yeah.

• 2:50Speaker 03

  You're not, you're not getting them in heaven?

• 2:51Speaker 02

  No, it'd be spicy, everything in hell would be spicy, right?

• 2:54Speaker 03

  Everything would be spicy, very bland in heaven, I'd imagine.

• 2:57Speaker 02

  Mmm.

• 2:57Speaker 03

  Well, there may be some sweets.

• 2:59Speaker 02

  Well, ambrosia, it'd be all ambrosia stuff.

• 3:01Speaker 03

  Oh, it'd send me to heaven, man.

• 3:02Speaker 02

  Yeah, yeah, you'd love that.

• 3:03Speaker 03

  Then I'm, I'm repenting right now.

• 3:04Speaker 02

  Yeah, yeah.

• 3:05Speaker 03

  Get me up there. Um, we love John Early, but if John says the secret ingredient, which we have deemed to be unacceptable, we will have to kick John out of the restaurant.

• 3:13Speaker 02

  We don't wanna do that, but.

• 3:14Speaker 03

  We don't wanna do it.

• 3:15Speaker 02

  But we'll stick to the rules.

• 3:16Speaker 03

  And this week, the secret ingredient is oat milk.

• 3:19Speaker 02

  Oat milk, apparently John was in a short film called Oat Milk, which I have not seen.

• 3:23Speaker 03

  Yeah, we're not across the short film Oat Milk, but, um, a quick Google.

• 3:27Speaker 02

  Yeah.

• 3:28Speaker 03

  Revealed that John was in this short film called Oat Milk.

• 3:30Speaker 02

  Which was very helpful. Thank you for being in that, John, cause.

• 3:32Speaker 03

  Thank you, John.

• 3:33Speaker 02

  Came up with the secret ingredient very quickly.

• 3:35Speaker 03

  And that means we can, uh, I mean, I, I, I can't, I, I personally couldn't believe we hadn't added this as a secret ingredient before.

• 3:41Speaker 02

  But we like oat milk.

• 3:42Speaker 03

  We do like oat milk, but then we've had things that just like people in general don't like.

• 3:46Speaker 02

  Yeah.

• 3:47Speaker 03

  I guess we, you know, for whatever reason, we have, I'll tell you who wouldn't like oat milk.

• 3:51Speaker 02

  Go on.

• 3:51Speaker 03

  Edwin Coffey.

• 3:52Speaker 02

  Edwin Coffey does not like.

• 3:54Speaker 04

  They're fucking milks, all these fucking milks these days.

• 3:58Speaker 03

  He's back.

• 4:00Speaker 04

  You ever tried milking it, though?

• 4:03Speaker 03

  He would say.

• 4:03Speaker 04

  Oats got no tits.

• 4:04Speaker 03

  Yeah, yeah, that's what I was hoping for.

• 4:06Speaker 02

  Yeah, yeah.

• 4:07Speaker 03

  That's what I was hoping for, oats got no tits.

• 4:09Speaker 04

  Oats got no tits, flat chested, fucking old, flat chested.

• 4:14Speaker 02

  But the. But.

• 4:16Speaker 03

  Yeah, he likes the ice.

• 4:17Speaker 02

  Yeah, yeah. They don't got that butankadunk.

• 4:21Speaker 03

  Love it. Edwin Coffey's basically, Edwin Coffey's got to have his own spin off pod.

• 4:26Speaker 02

  Yeah.

• 4:27Speaker 03

  That's what I'm gonna, I'll start a petition for that.

• 4:29Speaker 02

  Yeah.

• 4:30Speaker 03

  I would, I would listen every week.

• 4:31Speaker 02

  Yeah, it's called Flicking the Bean.

• 4:32Speaker 03

  Oh, brilliant. Absolutely brilliant with Edwin Coffey.

• 4:37Speaker 02

  We will, if we did a Patreon, we would release one episode a month of Flicking the Bean with Edwin Coffey.

• 4:43Speaker 03

  Here's the thing that I don't think you realise, the Patreon would just like, whatever limit you put, it would, so many people.

• 4:52Speaker 02

  No, they wouldn't.

• 4:53Speaker 03

  Would wanna see that Edwin Coffey episode. You have no idea. If you did it as a, like, people could pay and you would make an episode.

• 5:00Speaker 02

  Yeah.

• 5:01Speaker 03

  Like, within five minutes, no, less than five minutes, you would have met your goal and gone through the roof and have to do like so many episodes of the Edwin Coffey episode.

• 5:09Speaker 02

  Can we say that you can buy sunglasses that are in the shape of coffee beans?

• 5:13Speaker 03

  Of course you can.

• 5:14Speaker 02

  Yeah.

• 5:14Speaker 03

  Man, must be able to. I loved when we did it live, when you had the chain with the coffee cup on it, it was a big, like, medallion you were wearing. It's, you have no idea how huge that podcast would be.

• 5:26Speaker 03

  Among our fans.

• 5:27Speaker 02

  Yeah, yeah, yeah.

• 5:28Speaker 03

  Among the fans of this podcast.

• 5:29Speaker 02

  No guests, because he's one of those American comics who just does, he's no guests on the pod, I don't think, because he's one of those American comics.

• 5:35Speaker 03

  Doesn't need one, he's like Bill Burr.

• 5:37Speaker 02

  Yeah, yeah, yeah.

• 5:38Speaker 03

  Yeah, he'd just sit around and just do his own, anyway, we should get into this.

• 5:41Speaker 02

  Sorry, yeah, sorry, John Early's great, yeah.

• 5:44Speaker 03

  Yeah.

• 5:45Speaker 02

  It's the last step of the series, James, and it's gonna be on YouTube, James.

• 5:48Speaker 03

  It will be on YouTube.

• 5:49Speaker 02

  Listen, watch, do both, that would be lovely.

• 5:52Speaker 03

  Yeah.

• 5:53Speaker 02

  Benito's pet project is the YouTube channel, so it's his YouTube channel.

• 5:56Speaker 03

  His YouTube channel.

• 5:57Speaker 02

  Yeah, it's the same YouTube account that he used to do all his unboxing videos on.

• 6:02Speaker 03

  Oh, I'd love to see a Benito unboxing video.

• 6:04Speaker 02

  When he was seven, he started a YouTube video.

• 6:06Speaker 03

  With magic kits.

• 6:07Speaker 02

  Yeah.

• 6:08Speaker 03

  Unboxing magic kits.

• 6:09Speaker 02

  And this is the Paul Daniels coin disappearing trick. I'm really looking forward to doing this. I'm the great Benito. Let's hope I can make a coin disappear. And I've wanted to make quite a few coins disappear by buying it. And that'll be on the Patreon as well.

• 6:25Speaker 03

  Yeah.

• 6:26Speaker 02

  So go and check out.

• 6:26Speaker 03

  Benito's unboxing videos when he was a little boy.

• 6:31Speaker 02

  I'm the great Unboxito.

• 6:33Speaker 03

  Yeah, exactly.

• 6:34Speaker 02

  This is the off-menu menu of John Early.

• 6:44Speaker 02

  Welcome to the Dream Restaurant, John.

• 6:47Speaker 05

  Don't you have to clap in front of the camera?

• 6:50Speaker 03

  Welcome, John Early, to the Dream Restaurant, but he's been here for some time.

• 6:54Speaker 02

  Ben just did his clap and...

• 6:56Speaker 05

  Behind the camera.

• 6:58Speaker 02

  I've asked, I've asked this to Ben before, doesn't he need to clap in front of the camera to sync the sound with the picture? But he insists he can just clap from behind the camera. I don't know whether, I think it's just a personal thing he likes to do, so he's like, we've started the podcast.

• 7:10Speaker 03

  Yeah. And he always says, I'm just gonna do my clap. And then he kind of looks at the guest like they know that's his catchphrase, even though it obviously isn't on the podcast.

• 7:19Speaker 02

  Yeah.

• 7:20Speaker 03

  So, you know, the guest wouldn't know, but we know.

• 7:23Speaker 02

  Yes.

• 7:23Speaker 03

  So to us, we are like, that's his pop, that's his catchphrase.

• 7:25Speaker 02

  His podcast catchphrase.

• 7:26Speaker 03

  That's his podcast catchphrase. We've all got a podcast catchphrase.

• 7:29Speaker 02

  Yes.

• 7:29Speaker 05

  We can, what are yours?

• 7:31Speaker 03

  Mine is that, uh, or pop, poppums of bread, I do, and I do, uh...

• 7:37Speaker 02

  That, that'll be later on, but that's a surprise, John.

• 7:39Speaker 03

  That's a surprise.

• 7:40Speaker 05

  Okay, okay.

• 7:41Speaker 03

  And, uh, and welcome to the Dream Restaurant, but he's been here for some time, like I said a minute ago.

• 7:45Speaker 02

  Yeah, yeah.

• 7:45Speaker 03

  That's it, really.

• 7:46Speaker 02

  Yeah, I'm more freewheeling, I don't really have catchphrases.

• 7:49Speaker 03

  You have, you got a whole from the beginning that you do in the intro.

• 7:51Speaker 02

  Oh, yeah, but that's not, that's not relevant for the guests.

• 7:53Speaker 05

  You record that later?

• 7:54Speaker 02

  We'll record that later, yeah.

• 7:55Speaker 05

  How long is the intro?

• 7:56Speaker 03

  About an hour. Usually.

• 7:59Speaker 05

  Yeah.

• 8:00Speaker 02

  We do about 90 minutes of ads.

• 8:02Speaker 05

  Okay, okay.

• 8:03Speaker 02

  Yeah, yeah, yeah, for like...

• 8:04Speaker 05

  So if y'all need me to read any ads, let me know.

• 8:06Speaker 02

  Yeah, sure.

• 8:07Speaker 03

  That would be great, because we don't like that, that bit.

• 8:08Speaker 05

  Yeah, yeah.

• 8:09Speaker 03

  Even though that's the bit that actually we make money for, of course.

• 8:12Speaker 02

  We're sort of the Rogan of the UK, so we do like a lot of ads for grills and erectile dysfunction medicine and things like that. Shooting deer. Shooting deer, yeah, yeah, yeah, dead deer, we do ads for dead deer.

• 8:22Speaker 03

  And we do adverts for the Joe Rogan podcast.

• 8:25Speaker 02

  He doesn't ask us to do that.

• 8:27Speaker 03

  No, no, just we do that for the love.

• 8:28Speaker 02

  Yeah.

• 8:29Speaker 03

  We pay, we pay to do that. What we would like to advertise really more than anything, though, is the film Eternity, which we would like...

• 8:35Speaker 02

  You don't want to advertise that?

• 8:36Speaker 05

  I'm not, that's not what I'm here for.

• 8:38Speaker 03

  Oh, okay, well. But would, would you like to advertise one of your other projects from the past?

• 8:43Speaker 05

  Um, yes.

• 8:45Speaker 03

  Yeah. Is there some, is there, is there something, the genuine question? You wish people, like, uh, more people knew about that you, that you've done in the past, that you would love them to discover? As well as the film Eternity, which we are going to talk about.

• 9:02Speaker 05

  Um, I think, I mean, there's something so obvious, it's not coming to mind. It's got, it will, it would be some, well.

• 9:12Speaker 02

  We've really thrown you early doors.

• 9:13Speaker 05

  You really have. I mean, I, I think probably, I made, I made this thing with Kate Burland called Five Five Five in like the eighties.

• 9:20Speaker 02

  Yeah, yeah.

• 9:21Speaker 05

  It's, it, you know, it was on like a, it was behind a paywall on, you know, it was the first time they were like, we're gonna make original content.

• 9:28Speaker 02

  Uh huh.

• 9:29Speaker 05

  And it was last time. We tanked the operation.

• 9:33Speaker 02

  Nice.

• 9:34Speaker 05

  And so, yeah, so no one's seen it.

• 9:36Speaker 02

  Are you pretty proud of that though? You brought down a whole, a whole set.

• 9:41Speaker 05

  Yeah.

• 9:42Speaker 03

  The two of you are very funny and very important people.

• 9:44Speaker 05

  Oh, thank you.

• 9:46Speaker 03

  As the zombies.

• 9:47Speaker 05

  Yeah.

• 9:48Speaker 03

  That was good. If, if people haven't seen that, I, I don't, I'm not gonna just describe it. They should just go and watch that as well.

• 9:54Speaker 05

  Yeah.

• 9:54Speaker 03

  Anything the two of you do together, let's just promote that.

• 9:56Speaker 05

  Thanks.

• 9:57Speaker 03

  Also, the film, the film Mother People, Jordan, let's promote that. I love that film.

• 10:01Speaker 05

  No way. Oh my god.

• 10:02Speaker 03

  You still in touch with the little kid?

• 10:04Speaker 05

  Um, no.

• 10:05Speaker 03

  That little kid was funny, man.

• 10:08Speaker 05

  He was good. I was, I really felt in love with Jesse Plemons.

• 10:13Speaker 03

  Yeah.

• 10:13Speaker 05

  Doing that movie. I, that was the first time I ever felt like the kind of transference.

• 10:18Speaker 03

  Yeah.

• 10:18Speaker 05

  In the psychoanalysis sense.

• 10:21Speaker 03

  Oh, yeah, yeah.

• 10:21Speaker 05

  Where we were like playing best friends.

• 10:24Speaker 03

  Yeah.

• 10:24Speaker 05

  And then I was like, we left and I was like, he's my best friend. It took like a month to like shed that.

• 10:31Speaker 02

  Do you, he was feeding that as well? No.

• 10:33Speaker 05

  No.

• 10:33Speaker 02

  He wasn't trying to get.

• 10:34Speaker 05

  He was so sweet, but I don't think he was, I was like, he had done like four hundred movies at that point, so he was used to whatever that is.

• 10:41Speaker 03

  Yeah. Yeah. Do you, do you find yourself watching him now and stuff and being like, why is that person his best friend?

• 10:48Speaker 05

  Literally, yes. Yeah, I'm jealous.

• 10:50Speaker 03

  I should have kidnapped him a stone with him if he'd asked me.

• 10:54Speaker 02

  Is that when you cut your hair? You shaved your hair off because you were like, I wanna be in Begonias?

• 10:57Speaker 05

  Yeah, yeah, yeah.

• 10:59Speaker 02

  Jesse. From before.

• 11:03Speaker 03

  Eternity looks fantastic, though.

• 11:05Speaker 05

  Thank you.

• 11:05Speaker 03

  We are gonna make you talk about it.

• 11:06Speaker 05

  Yes, okay.

• 11:08Speaker 03

  I love the premise of it.

• 11:09Speaker 05

  Yeah.

• 11:09Speaker 03

  So, someone dies.

• 11:11Speaker 05

  Yes, I'm gay.

• 11:14Speaker 03

  What? In the film?

• 11:15Speaker 05

  Yes.

• 11:15Speaker 02

  That's the premise?

• 11:16Speaker 05

  Yes.

• 11:17Speaker 02

  We've got the PR stuff.

• 11:18Speaker 05

  First to be both in the, I'm gay in the film and in real life.

• 11:21Speaker 03

  That never happens.

• 11:22Speaker 05

  And that's, that's never happened.

• 11:24Speaker 03

  That's never happened. I mean, in other people.

• 11:26Speaker 05

  Oh, yeah. Okay.

• 11:28Speaker 03

  But.

• 11:28Speaker 05

  It has happened.

• 11:28Speaker 03

  There were other people, I mean, Jesse Plemons and Zach Woods, to my knowledge and knowledge.

• 11:33Speaker 05

  Also put, oh, no, you're right.

• 11:34Speaker 03

  And play a couple, and play a very, I, I'd say, Joe, I'm not gonna keep on talking about other people. What do I keep on talking about that film? But a very convincing couple.

• 11:42Speaker 05

  I, I agree.

• 11:42Speaker 03

  I really believe they're in love in that film.

• 11:44Speaker 05

  Yes, I agree. Good actors.

• 11:46Speaker 02

  Yeah, James is amazed by acting is something you need to know, so.

• 11:49Speaker 03

  It's nuts, though.

• 11:50Speaker 02

  They're not a couple, but I believe that they were a couple.

• 11:53Speaker 03

  But it's nuts. Like.

• 11:56Speaker 05

  It is crazy.

• 11:57Speaker 03

  Most films that I'm watching, there's a couple in it.

• 11:59Speaker 05

  Yeah.

• 11:59Speaker 03

  I, I don't believe they're really in love with each other.

• 12:01Speaker 05

  I know.

• 12:03Speaker 03

  Those two in that film, I was like, they're in love with each other.

• 12:06Speaker 05

  Yeah.

• 12:06Speaker 03

  Fully. They're gonna be together forever.

• 12:08Speaker 05

  Wait, can I say something about other people?

• 12:10Speaker 03

  Yeah.

• 12:10Speaker 05

  I had to say the title of the movie in the movie, which is the

• 12:15Speaker 03

  That's huge.

• 12:16Speaker 05

  hardest thing you can do as an actor.

• 12:18Speaker 03

  Yeah.

• 12:19Speaker 05

  Because you like, there's no way you're not aware, like, so I had to say, maybe now you're other people to other people. And it's like, you're like, you're saying it and you're like, this is going in the trailer.

• 12:29Speaker 03

  Yeah.

• 12:30Speaker 05

  And it's like absolutely impossible to not be like.

• 12:36Speaker 05

  It was so hard.

• 12:37Speaker 02

  There should be a rule where if the actor has to say the name of the movie in the movie, they get to look right down the camera.

• 12:43Speaker 05

  Yeah, that would have helped me.

• 12:45Speaker 02

  Yeah.

• 12:45Speaker 05

  But I was just like trying to play it so cool. I was like.

• 12:50Speaker 05

  It was, it was bad. It was bad.

• 12:52Speaker 03

  Imagine if that had just been the working title as well, and they changed it, and then you were like, oh no. Everyone's gonna wonder why I say that line weird.

• 12:58Speaker 05

  Yeah.

• 12:59Speaker 03

  What did John really freak out? How many says the other people?

• 13:01Speaker 05

  I know.

• 13:02Speaker 02

  The first time I remember seeing that happen in a movie was the film Executive Decision. Do you remember that film?

• 13:07Speaker 05

  No, what is that?

• 13:08Speaker 02

  Is Steven Seagal, I believe, and they have to, there's terrorists on a plane and they have to fly a, a jet underneath the plane and make like a tunnel so they can get into the plane. And that is the executive decision they have to make.

• 13:21Speaker 05

  That's amazing.

• 13:22Speaker 02

  They said, we need to make an executive decision. I was like, that's the title of the film!

• 13:26Speaker 05

  How did they make the tunnel? Was it?

• 13:28Speaker 02

  I can't really remember, but it ha- they pulled it off.

• 13:31Speaker 05

  Yeah.

• 13:31Speaker 02

  Yeah, they, yeah, it went well. The executive decision was the correct decision.

• 13:35Speaker 03

  Jurassic Park, I remember them saying it.

• 13:38Speaker 02

  Oh, yeah.

• 13:39Speaker 03

  Say the name of the film.

• 13:40Speaker 05

  Yeah. Where are we?

• 13:42Speaker 03

  Yeah, yeah, yeah. They say it a lot.

• 13:44Speaker 05

  Yeah.

• 13:45Speaker 02

  We still not talked about eternity.

• 13:46Speaker 05

  Oh, I'm sorry. I'm sorry. Okay, eternity.

• 13:49Speaker 03

  Elizabeth Olsen.

• 13:49Speaker 05

  Elizabeth Olsen.

• 13:50Speaker 03

  Goes to the afterlife.

• 13:51Speaker 05

  Goes to the afterlife, choosing between Callum Turner and Miles Teller.

• 13:55Speaker 03

  This is a life partner and someone that was her first love who.

• 13:59Speaker 05

  Died in the Green War. And that's not a spoiler.

• 14:04Speaker 05

  And I play a little angel with a clipboard.

• 14:06Speaker 03

  Amazing.

• 14:06Speaker 05

  I wasn't, you know, I, I wasn't called an angel. No one was like, you're playing an angel, but technically it's the afterlife. I'm up there.

• 14:14Speaker 03

  Yeah.

• 14:15Speaker 05

  I'm an angel.

• 14:18Speaker 05

  But yeah, I, I have a little clipboard and I'm helping people go to their eternities. I don't think I'm good at promoting this movie.

• 14:25Speaker 03

  I'm good. I love, I love this. I love this movie.

• 14:29Speaker 05

  High premise.

• 14:30Speaker 03

  Yeah.

• 14:31Speaker 05

  You know, like, kind of has like a, like, um, they don't make them like that anymore. You know, like this anymore. Kind of like a Peggy Sue Got Married, defending your life, kind of high concept rom com.

• 14:43Speaker 03

  Yeah. If, uh, if Ed and I and Benito turned up in heaven and you were the little angel with the clipboard, where would you send us?

• 14:49Speaker 05

  Well, that's the thing you have to choose. I'm there to help you choose. I'm sorry. So, yeah. It's very, I mean, it's very similar to this podcast, which gets us right to our next topic.

• 15:02Speaker 02

  We'll put an ad in there.

• 15:03Speaker 05

  Yeah.

• 15:04Speaker 02

  Yeah, yeah, yeah, yeah.

• 15:07Speaker 03

  We always start with still or sparkling water, John. Do you have a preference?

• 15:10Speaker 05

  Sparkling.

• 15:11Speaker 03

  Sparkling water.

• 15:13Speaker 05

  Yeah.

• 15:13Speaker 03

  Why?

• 15:14Speaker 02

  Yeah, your eyes really lit up there when you said sparkling.

• 15:16Speaker 05

  They're sparkling this far.

• 15:19Speaker 05

  Um, I think that actually it is a stupid choice because it would make me full. Do people always say that?

• 15:26Speaker 03

  So, no, not always, but people have said it.

• 15:28Speaker 05

  Okay, okay.

• 15:29Speaker 03

  So you can join an elite group.

• 15:31Speaker 05

  Okay.

• 15:31Speaker 03

  Yeah, yeah.

• 15:32Speaker 05

  But it's so refreshing and exciting.

• 15:35Speaker 03

  Mm hmm.

• 15:35Speaker 05

  I, I, I, I'm still, I'm, you know, twenty two and I still get excited about sparkling water.

• 15:42Speaker 03

  Yeah.

• 15:42Speaker 05

  I do think it's special, like it, it really is exciting.

• 15:46Speaker 02

  That's why it blows my mind when people have it at home all the time.

• 15:49Speaker 05

  I know, I know.

• 15:49Speaker 02

  I'll go to a restaurant and be like, oh, sparkling, please. It's a nice way to kick off the meal. But there's people getting up in the morning and drinking it.

• 15:55Speaker 05

  Well, that's crazy and it's, that's new, don't you think? Don't you think sparkling water is like, it's been around forever, but don't you think it's like, do you have La Croix here?

• 16:05Speaker 02

  We don't, but we're aware of it.

• 16:06Speaker 03

  We're aware of it.

• 16:07Speaker 05

  It's just a popular, I'm gonna look right down the barrel for you.

• 16:10Speaker 03

  Yeah, yeah, yeah.

• 16:11Speaker 05

  When I, for these moments, when I'm addressing, okay? So it's a popular, uh, kind of cheap brand of sparkling water. And we're back.

• 16:19Speaker 02

  Yeah.

• 16:21Speaker 02

  And it's like flavored, flavored seltzer, right?

• 16:23Speaker 05

  Yes, yes.

• 16:24Speaker 02

  But everyone drinks it all the time.

• 16:25Speaker 05

  Everyone drinks it and it just suddenly, it was like, I don't know, just everyone started having sparkling water in their homes.

• 16:31Speaker 03

  Hmm.

• 16:31Speaker 05

  But how do they do it? How do they get the bubbles in there? Literally.

• 16:36Speaker 03

  What be, what, what's your best guess?

• 16:39Speaker 02

  Yeah.

• 16:40Speaker 05

  I, I don't know. I can't even guess. They put a tube in the water.

• 16:46Speaker 02

  And is there someone on the other end of the tube?

• 16:48Speaker 05

  I guess.

• 16:48Speaker 03

  Yeah.

• 16:49Speaker 05

  It's human.

• 16:50Speaker 03

  Yeah, yeah.

• 16:51Speaker 02

  It's human bubbles.

• 16:52Speaker 03

  Blow them in. Yeah, who would you want that to be? If it would be anyone in the world to blow the bubbles into your sparkling water for your dream mate?

• 17:03Speaker 05

  Who's still alive, sir?

• 17:04Speaker 03

  Yeah, yeah, yeah. That's nice.

• 17:07Speaker 02

  I guess you could have a choice, right? They, they, they could sell different brands for different people who've done the bubbles.

• 17:12Speaker 03

  Yeah.

• 17:12Speaker 02

  Yeah.

• 17:13Speaker 05

  Yeah, that's beautiful.

• 17:14Speaker 02

  Yeah, like the cheaper ones could just be something like old guy and he's on the can.

• 17:18Speaker 05

  Yeah.

• 17:18Speaker 03

  An old guy on the can?

• 17:20Speaker 02

  An old guy, he's on the can.

• 17:21Speaker 05

  On the can.

• 17:21Speaker 02

  They're on the can.

• 17:22Speaker 05

  Not the can, like the toilet.

• 17:23Speaker 03

  Oh, yeah, that's what I thought you were saying.

• 17:25Speaker 05

  Yeah, yeah.

• 17:26Speaker 03

  I thought an old man on the toilet.

• 17:28Speaker 02

  That's the really cheap version.

• 17:29Speaker 03

  If we, if we weren't talking to an American guest.

• 17:31Speaker 02

  Yeah.

• 17:32Speaker 03

  I would think.

• 17:33Speaker 02

  I, I meant on the can.

• 17:34Speaker 03

  Ed said on the can of a drink.

• 17:35Speaker 05

  Oh, you guys don't say on the can like toilet.

• 17:37Speaker 03

  We don't know, but I thought, oh, Ed is like adapting to your lingo.

• 17:41Speaker 02

  Yeah.

• 17:41Speaker 03

  Yeah. And he wants to put an old man on the toilet, blowing bubbles into his drink.

• 17:45Speaker 02

  Well, maybe it's called, the water's called on the can. And on the can is a picture of an old man on the can. And he, he blows, he's blowing the bubbles in.

• 17:53Speaker 03

  With his mouth.

• 17:53Speaker 02

  With his mouth, crucially.

• 17:55Speaker 03

  Not old man's butt.

• 17:59Speaker 05

  Whoa.

• 17:59Speaker 02

  Did you hear that? Yeah, was that you?

• 18:01Speaker 05

  Did you, did you hear that?

• 18:03Speaker 02

  I honestly thought that was a motorbike outside.

• 18:05Speaker 03

  I'm also like, this morning, I don't know if I've got, I've either got, this is, it's either trapped wind or my appendix have burst, because my stomach is, is fucked.

• 18:17Speaker 05

  I think you would be in extreme pain if your appendix.

• 18:20Speaker 03

  I'm tough though, I'm pretty tough.

• 18:21Speaker 02

  Hmm.

• 18:22Speaker 05

  Yeah.

• 18:22Speaker 02

  You're a tough guy.

• 18:23Speaker 03

  Pretty tough guy.

• 18:24Speaker 02

  Yeah.

• 18:25Speaker 03

  So we'll see by the end of the podcast which, which it is.

• 18:27Speaker 02

  Yes.

• 18:28Speaker 05

  Oh, yeah, we'll know.

• 18:29Speaker 02

  Yeah, we'll know.

• 18:30Speaker 05

  For sure.

• 18:30Speaker 02

  What a clip we're gonna get out of that if this appendix is first.

• 18:33Speaker 05

  Yeah, and I could announce it. You tell me and then I announce it.

• 18:37Speaker 03

  Yeah.

• 18:39Speaker 05

  But that, it does feel related to our.

• 18:41Speaker 03

  Yeah.

• 18:42Speaker 05

  The bubbles.

• 18:42Speaker 03

  The bubbles. Like, so that got bubbles in it.

• 18:44Speaker 05

  I'm still choosing it.

• 18:45Speaker 02

  Yeah.

• 18:45Speaker 05

  Bubbles, I'm sorry, I'm sorry.

• 18:47Speaker 03

  You're still choosing.

• 18:48Speaker 05

  Yeah, yeah.

• 18:48Speaker 03

  Yeah, yeah, so you're still going.

• 18:49Speaker 05

  Despite the fact that it would make me full.

• 18:51Speaker 02

  Do you want like a flavoured, a flavoured sparkling water?

• 18:54Speaker 05

  No.

• 18:54Speaker 02

  No, just, just the plain?

• 18:56Speaker 05

  Just the plain.

• 18:57Speaker 02

  And we've talked about it before, but the flavour's never enough for me in those waters.

• 19:00Speaker 05

  No.

• 19:00Speaker 02

  It's always the memory of a fruit, it's not.

• 19:03Speaker 05

  And it always, it like, no matter how real, it tastes fake.

• 19:07Speaker 02

  Yeah.

• 19:07Speaker 05

  Don't you think?

• 19:08Speaker 02

  Yeah.

• 19:08Speaker 05

  Because I'm like, well, where is it?

• 19:10Speaker 02

  Yeah.

• 19:10Speaker 05

  Like, it's clear.

• 19:11Speaker 02

  Yeah.

• 19:12Speaker 05

  So I'm like, that's fake. Any flavour I'm getting has to be artificial if I'm not seeing any evidence of it in the water.

• 19:19Speaker 02

  Like bits, you want bits.

• 19:20Speaker 05

  Yeah.

• 19:21Speaker 02

  Yeah. Have you seen those like cans of like lemon, like seltzer you can get in Japan where you open the can up fully at the top, you like peel the lid off and there is a whole slice of lemon.

• 19:32Speaker 05

  No, that's genius.

• 19:33Speaker 02

  That's pretty cool, right?

• 19:34Speaker 05

  That's so cool.

• 19:35Speaker 03

  Sometimes Ed makes stuff up to the guests and it's not. I believe. We're trying to stop him from doing it.

• 19:42Speaker 02

  I've not made that up. Because they're like lemon sours, they're like booze drinks. You open up the top and there's like an actual slice of lemon in there.

• 19:47Speaker 05

  Wow.

• 19:48Speaker 03

  It's booze?

• 19:48Speaker 02

  It's booze, baby.

• 19:50Speaker 05

  Do you, are they preserving the lemon or is it a fresh slice?

• 19:53Speaker 02

  It's like a fresh slice of lemon, so I don't know how it's hanging out in there for so long.

• 19:57Speaker 05

  That's crazy.

• 19:58Speaker 02

  It's pretty cool.

• 20:00Speaker 03

  How's it even getting in there?

• 20:02Speaker 02

  Well, they put it in there, man. It's not growing.

• 20:04Speaker 03

  How do they get it in there?

• 20:05Speaker 02

  What do you mean?

• 20:06Speaker 03

  How big is the?

• 20:08Speaker 02

  Can, it's like the same size as a can. If you think about a can.

• 20:10Speaker 03

  A wedge of lemon is bigger than the hole in the top of a can.

• 20:13Speaker 05

  No, no, wait, you're, this is, it's not a wedge.

• 20:15Speaker 02

  Yeah, it's not a wedge.

• 20:16Speaker 05

  It's a, it's a slice. It's a cross section.

• 20:18Speaker 02

  Yeah, it's a slice and then the can is not a hot, there's not a hole in the can. You literally take the hole, you peel the whole lid off like it's a can of tuna.

• 20:25Speaker 03

  And then why don't they put a wedge in there if it's like a can of tuna?

• 20:28Speaker 02

  I don't know, man. You've got to take this up, but as I regularly say to you, you've got to take this up with the Japanese.

• 20:33Speaker 03

  As always, they're sick of hearing from me every single week.

• 20:37Speaker 02

  Yeah.

• 20:38Speaker 03

  Pop it on some bread, pop it on some bread, John Early, pop it on some bread.

• 20:41Speaker 02

  And there's the catchphrase.

• 20:42Speaker 05

  That's the.

• 20:43Speaker 02

  Pop it on some bread.

• 20:44Speaker 05

  The, the Indian kind of cracker.

• 20:46Speaker 02

  Yes.

• 20:47Speaker 05

  Has this come out loud and clearly, but is it someone disagreed with you at one point in your, in your early childhood? Okay, okay.

• 20:56Speaker 03

  This is a question that I thought was just normal when we started the podcast and then you, you know, in comedy, you kind of end up learning the hard way that you're weird. So you don't know going in, you're just like, oh, this will be a pretty normal thing.

• 21:09Speaker 05

  Oh, yeah. No, I think I'm like a totally mainstream, like for the masses.

• 21:14Speaker 02

  Yeah.

• 21:15Speaker 05

  Comedian and then everyone describes me as weird.

• 21:18Speaker 02

  Yeah.

• 21:18Speaker 05

  Yeah.

• 21:18Speaker 02

  Can I say it's worse the other way around? When you start doing comedy and find out you're really normal.

• 21:27Speaker 05

  That's really.

• 21:27Speaker 03

  Sorry, Matt.

• 21:28Speaker 02

  That's alright.

• 21:28Speaker 05

  Yeah.

• 21:29Speaker 02

  You know, that's why this works.

• 21:30Speaker 05

  Yeah.

• 21:32Speaker 03

  He's not really normal as a person.

• 21:34Speaker 05

  Yeah, yeah.

• 21:35Speaker 03

  A lot of demons.

• 21:37Speaker 02

  If anyone's listening, James just physically tapped me on the head when he gestured to my demons.

• 21:42Speaker 05

  Do you have pure audio listeners?

• 21:44Speaker 02

  We do. I think a lot of pure audio listeners.

• 21:46Speaker 05

  That warms my heart.

• 21:46Speaker 02

  Yeah.

• 21:47Speaker 03

  Yeah.

• 21:47Speaker 02

  We have done for a long time. So this, I mean, really, this is the new thing for us.

• 21:50Speaker 05

  Right, right.

• 21:51Speaker 03

  Fucking, we hate.

• 21:54Speaker 03

  It's awful.

• 21:55Speaker 05

  Did you used to be less put together?

• 21:58Speaker 02

  Um, yeah, I'd say so.

• 21:59Speaker 03

  This is nuts, one moment.

• 22:00Speaker 02

  Yeah, James is wearing a jacket and.

• 22:02Speaker 03

  This is batshit.

• 22:03Speaker 02

  Yeah.

• 22:04Speaker 03

  I don't know why, well, I do know why I've done it. I've been really getting into this jacket lately.

• 22:07Speaker 05

  I love it.

• 22:08Speaker 03

  But also in the morning, I just, you know, this is, Chris is quite early this record. Oh, and, uh, and, and, and when I got up, I was like, oh, haven't even thought about what I'm gonna wear for the podcast. So I grabbed this, ironed it, and then.

• 22:22Speaker 02

  You ironed this morning?

• 22:24Speaker 03

  I ironed this, because it was, it was absolutely, it was like.

• 22:27Speaker 05

  It was a ball.

• 22:28Speaker 03

  Yeah, it was mad. Had to iron it, looked in the mirror, go, this isn't enough. Also, it's freezing outside.

• 22:33Speaker 05

  Yeah.

• 22:34Speaker 02

  Hmm.

• 22:34Speaker 03

  I'm overthinking it all, and I've got like, you know, five minutes to get out the door. So I chucked this on, and then I realized that if this top button's, uh, undone, it looks like absolute horse shit. So I had to quickly do that up. And then I'm like, leaving the house going, who is this? I'm like, he's gonna.

• 22:49Speaker 05

  Yeah.

• 22:49Speaker 03

  Ed's gonna comment on it. I know Ed's gonna comment on it.

• 22:51Speaker 02

  What did I say? I did comment. What did I say?

• 22:53Speaker 03

  Neat boy?

• 22:53Speaker 02

  Yeah, very nice. I think he looks very nice.

• 22:55Speaker 05

  I agree.

• 22:56Speaker 02

  Very smart.

• 22:57Speaker 05

  Yeah.

• 22:57Speaker 02

  And he's dressed up for you. And also, I feel like you could host a like major panel to like launch a new product.

• 23:03Speaker 05

  Whoa.

• 23:04Speaker 03

  A good product for people? Not like something that is contributing to all the bad stuff in the world.

• 23:08Speaker 02

  No, no, no. I feel like a can with a wedge of lemon in it. You could be like the guy.

• 23:13Speaker 03

  The wedge guy. Yeah, forget the slice.

• 23:16Speaker 02

  Yeah.

• 23:16Speaker 05

  Yeah.

• 23:16Speaker 03

  Wedge guy.

• 23:17Speaker 05

  Oh, yeah.

• 23:17Speaker 02

  Sorry, James made a early joke about, about your name.

• 23:20Speaker 05

  That's okay.

• 23:21Speaker 03

  I couldn't help it. I know you've had it your whole life, and we're really sorry.

• 23:25Speaker 05

  But I don't care. It's never really, it's more that people like this is happening right now. They then, they give me the opportunity to be annoyed, or they're like, I know, I'm sorry. And sometimes I'll take advantage of that and go, yeah. And they'll be like, have you gotten that on your whole life? I'm like, yeah. But I'm like, I don't care about what I'm saying right now. I don't think it really, it's never really bugged me.

• 23:49Speaker 02

  Well, we've had a lot, we've had a lot of fun with it on the WhatsApp group for the podcast.

• 23:53Speaker 05

  Really, really?

• 23:54Speaker 02

  Cause this is a nine AM record, of course.

• 23:55Speaker 05

  Yeah, it is.

• 23:56Speaker 03

  So it's early for us.

• 23:57Speaker 02

  Yeah.

• 23:58Speaker 03

  So it's funny.

• 23:59Speaker 05

  Yeah.

• 23:59Speaker 03

  And on, on, on the, on the way here, you know, Ed was running late, so he said, I'm gonna be John Light. That is funny, man.

• 24:07Speaker 05

  That's really good.

• 24:08Speaker 02

  Yeah, yeah.

• 24:08Speaker 05

  That's really good.

• 24:09Speaker 02

  Yeah. And we were like, what if John's late? Then are we gonna have some fun with him about that?

• 24:13Speaker 03

  Yeah.

• 24:13Speaker 02

  That's big.

• 24:14Speaker 03

  I was John on time.

• 24:15Speaker 02

  Yeah.

• 24:16Speaker 03

  That was funny.

• 24:16Speaker 05

  Yeah.

• 24:18Speaker 03

  It was all pretty funny stuff, John.

• 24:21Speaker 02

  When you think about it.

• 24:22Speaker 03

  Real fun time.

• 24:23Speaker 05

  It's really funny.

• 24:23Speaker 02

  Yeah.

• 24:24Speaker 03

  But poppadoms are bread, though.

• 24:26Speaker 05

  Wait, are?

• 24:27Speaker 02

  Poppadoms are bread.

• 24:28Speaker 05

  Oh, that's the catchphrase?

• 24:30Speaker 03

  Yeah.

• 24:30Speaker 05

  I thought you were saying.

• 24:32Speaker 03

  Poppadoms are bread?

• 24:33Speaker 05

  Yeah.

• 24:33Speaker 03

  I was in a statement.

• 24:34Speaker 05

  Yes, exactly.

• 24:35Speaker 03

  That's not the words that our American guests usually have a problem with. Usually they're like, what did you say? What was that first word?

• 24:40Speaker 05

  Yeah, yeah, yeah.

• 24:41Speaker 03

  But I've now discovering that even the word or in my accent doesn't translate.

• 24:48Speaker 05

  Excuse me. That was not related. I swear to God.

• 24:52Speaker 02

  That was related.

• 24:52Speaker 05

  No, no. There was some build up.

• 24:56Speaker 05

  Claudia Doherty.

• 24:57Speaker 02

  Yeah.

• 24:57Speaker 05

  Who I've already brought up you privately. She taught me about poppadoms. Am I saying that right?

• 25:03Speaker 02

  Yeah, yeah.

• 25:03Speaker 05

  Yeah.

• 25:04Speaker 02

  She's very wise.

• 25:04Speaker 05

  She got me poppadoms for my birthday. Actually, I'm not kidding. I'm not kidding. She gave me a package of poppadoms that you put in the microwave and they.

• 25:13Speaker 02

  Yeah.

• 25:13Speaker 05

  They pop.

• 25:14Speaker 02

  So because she taught, taught you, because she taught you about them.

• 25:17Speaker 05

  Yeah.

• 25:18Speaker 02

  Did she, was she like, these are like a hundred pounds each and this is the gift for you?

• 25:22Speaker 05

  Oh wait, are you saying they're so cheap? Oh my God, that's so funny.

• 25:26Speaker 02

  It's a bad gift.

• 25:28Speaker 05

  I think they were like, I don't think they were expensive, but I think they were like specialty or they were like, you know, authentic.

• 25:36Speaker 02

  Yeah.

• 25:37Speaker 05

  You know, business, we gift.

• 25:38Speaker 03

  That's very nice. That is nice.

• 25:40Speaker 05

  And they have the kind of, it comes with like a childlike wonder of seeing them transform in the microwave.

• 25:46Speaker 02

  Yeah.

• 25:46Speaker 05

  Like it feels like a toy you would get. Or like those little sponges that you put in the water and they expand.

• 25:51Speaker 02

  Yeah, those things.

• 25:52Speaker 05

  Yeah.

• 25:52Speaker 02

  Yeah.

• 25:53Speaker 05

  Those are so cool.

• 25:54Speaker 02

  Would you eat one of those sponges?

• 25:56Speaker 05

  No. Although I've heard there is a, you know, pre Ozempic, there was a, uh, there still is a pill that you can take that it's like a plant-based sponge that expands in your stomach. You like, it's like in a little capsule.

• 26:11Speaker 02

  Yeah.

• 26:12Speaker 05

  Me acting out.

• 26:13Speaker 02

  Yeah.

• 26:14Speaker 05

  Eating it is so weird.

• 26:16Speaker 03

  That was good. And you looked Ed right in the eyes when you ate the capsule.

• 26:20Speaker 02

  It's like, wow, I thought there was a capsule there.

• 26:23Speaker 05

  So that was so weird. So you take, you pop, you take the capsule and then it, it's like a plant-based sponge expands in your stomach and then you're less hungry.

• 26:33Speaker 02

  Yeah, you would be.

• 26:34Speaker 05

  Yeah.

• 26:35Speaker 02

  And then what happens to the sponge?

• 26:36Speaker 05

  Well, it's plant-based and then eventually, oh.

• 26:39Speaker 02

  It erodes.

• 26:40Speaker 05

  Breaks down.

• 26:41Speaker 02

  Yeah, you don't have to shit the whole sponge out.

• 26:42Speaker 03

  No, no. But what if it's plant-based and the plant is the plant from Little Shop of Horrors? Then you won't stop eating.

• 26:49Speaker 05

  I know, I know, that's the risk.

• 26:50Speaker 02

  Yeah.

• 26:51Speaker 03

  Let's, let's go to Shell, feed me Seymour, your stomach. Cause it happened to feed it people.

• 26:57Speaker 05

  Oh my God.

• 26:58Speaker 03

  And you're gonna have the opposite problem.

• 27:00Speaker 02

  Yeah.

• 27:00Speaker 03

  People don't think of these, do you want the, um, do you want the poppums that?

• 27:04Speaker 05

  Oh, sorry, sorry. Or bread.

• 27:06Speaker 03

  Yeah.

• 27:06Speaker 05

  Yeah. Bread. Sorry, sorry. I have to say like, and I, I think Claudia knows this, that like, I was so excited by the kind of microwave transformation and that, the novelty of that. But I don't really respond to like that kind of crackery thing across cultures.

• 27:27Speaker 02

  Yeah. You don't like the crunch?

• 27:29Speaker 05

  It doesn't really do much for me. I like the, I like the multiple textures of bread where you're getting the crunch of the crust and then the soft interior.

• 27:40Speaker 03

  No, I can't tell we've had for that one.

• 27:42Speaker 02

  Yeah.

• 27:43Speaker 03

  Straight down the barrel. What kind of bread, what kind of bread would you like?

• 27:51Speaker 05

  Sour dough.

• 27:53Speaker 05

  Right?

• 27:54Speaker 02

  You looked so vulnerable in that moment.

• 27:55Speaker 05

  I got scared.

• 27:56Speaker 02

  You looked so scared.

• 27:57Speaker 05

  Yeah.

• 27:58Speaker 03

  What did you think we were gonna do?

• 27:59Speaker 02

  Yeah.

• 27:59Speaker 03

  You said the wrong bread.

• 28:00Speaker 05

  I don't know. I just, I've actually never, that's what's cool about this podcast. I've never thought about that.

• 28:05Speaker 02

  Yeah.

• 28:06Speaker 05

  Yeah. Yeah, sour dough.

• 28:08Speaker 03

  Make people.

• 28:09Speaker 05

  Yeah.

• 28:09Speaker 03

  Think about stuff they haven't thought about before.

• 28:11Speaker 02

  Is there a, is there a place that you've had the best sour dough or you buy sour dough from?

• 28:18Speaker 02

  Where, where, where do you live in the States, Sam?

• 28:20Speaker 05

  I'm realizing that every question's gonna stop me in my track.

• 28:23Speaker 03

  I would say, cause we've done a lot of episodes of this podcast, but I would say your responses are the most, like, the most that I felt, um, yeah, this makes sense. Of course, like, why are we asking this shit?

• 28:37Speaker 05

  No, no, no.

• 28:39Speaker 03

  No, no, I don't think you're, you're responding like, why are you asking me this? But like, it is when you look at us like that, I think, yeah, it's like, we're, we're the weird ones here.

• 28:48Speaker 05

  No, no, you're not.

• 28:49Speaker 02

  When we said, when we said, what sort of bread do you want? And you've looked down and then looked up at us. And then, is there anywhere good from sour dough? And then you've looked down again and looked up at us. So vulnerable and so scared. It's like you've used it as an acting trick. I think in future projects.

• 29:03Speaker 05

  Yeah.

• 29:04Speaker 02

  You can just imagine someone said, what, what bread do you like? And then look down and then just like.

• 29:08Speaker 05

  Yeah. Yeah, totally locked in in the moment. There's really good sour dough. You know, honestly, I would love homemade. I would love, but not me. But like someone, insert a friend.

• 29:21Speaker 02

  Claudia?

• 29:22Speaker 05

  She doesn't make bread.

• 29:23Speaker 03

  Hmm.

• 29:26Speaker 05

  No, but there's, there's really, there's really good, okay, there's, there's little grocery stores in LA. Grocery stores?

• 29:32Speaker 02

  Yes.

• 29:32Speaker 05

  In Los Angeles that have little, like great little bread. Sour dough bread.

• 29:37Speaker 03

  Hey, Claudia, open a bakery, she could call Claudia Odoherty.

• 29:41Speaker 02

  Oh, that's good.

• 29:42Speaker 05

  That's genius.

• 29:43Speaker 03

  Yes, genius.

• 29:44Speaker 05

  Wow.

• 29:44Speaker 03

  Yeah, genius.

• 29:48Speaker 02

  Your dream starter, John.

• 29:50Speaker 05

  Okay, so there is a thing that I make.

• 29:56Speaker 05

  That shocks everyone.

• 29:58Speaker 02

  Oh, okay.

• 29:58Speaker 05

  I got it from a restaurant that does not make it anymore. It's a crostini, so you you cut thin slices of an Italian country bread. And this actually contradicts exactly what I was saying. Then you dry it out so it is cracker like.

• 30:12Speaker 02

  Yes, okay.

• 30:13Speaker 05

  Then you put like a slab, a pad of cold butter on it, like a rectangle of butter. And then you put a man, a manchovy, a manchovy. You put an anchovy that's been marinated in Calabrian chili, a spicy anchovy.

• 30:31Speaker 02

  Yeah.

• 30:32Speaker 05

  A spicy anchovy.

• 30:33Speaker 02

  A manchovy.

• 30:34Speaker 05

  A manchovy, and then you put thinly sliced shallot. Y'all don't call them shallots, do you?

• 30:40Speaker 02

  Shalot.

• 30:41Speaker 05

  Oh, oh, oh.

• 30:42Speaker 02

  So, yeah, same, same word, different pronunciation.

• 30:44Speaker 05

  Okay. And then parsley, I'm almost done.

• 30:49Speaker 05

  Parsley on top of that, lemon juice on top of that, and then Parmesan on top of that.

• 30:53Speaker 02

  Oh.

• 30:54Speaker 05

  Now you're thinking like, okay, yeah, simple Italian ingredients. The combination of all these things texturally and on a flavor level is shocking. And that's, and that's my time. It sounds delicious to go.

• 31:08Speaker 02

  Absolutely delicious.

• 31:09Speaker 05

  It's so good.

• 31:11Speaker 02

  And I was on board with the thick slab of butter. I was like, this is going in a direction I like. I nearly shouted, take me to church. It sounds amazing.

• 31:18Speaker 05

  People really like when they see you assemble it, they're always like, okay, with the butter. Shut up. It just, trust me, it's like, it's so, it's so good. And it's really sweet laying the anchovy on its little butter bed.

• 31:32Speaker 02

  Yeah.

• 31:34Speaker 05

  Cause it is one fish.

• 31:36Speaker 02

  Yes.

• 31:36Speaker 05

  You know, it's, it's a filet, it's, it's, you really, you really feel that.

• 31:40Speaker 02

  Yeah. It's crazy how different anchovies look when they're like in the tin.

• 31:45Speaker 05

  I actually.

• 31:46Speaker 02

  To how they looked initially.

• 31:47Speaker 05

  I don't know what they look like initially.

• 31:50Speaker 02

  Well, if you had like fresher anchovies where they're more like, just like white fish.

• 31:53Speaker 05

  Right, oh, right, right.

• 31:54Speaker 02

  Yeah, so I guess they look a bit more like, just like small fish.

• 31:57Speaker 05

  Yeah.

• 31:57Speaker 02

  But when they're all like brown and lying there.

• 32:00Speaker 05

  I know.

• 32:00Speaker 02

  They've really changed those.

• 32:01Speaker 05

  They're quite, I mean, they're gross.

• 32:03Speaker 02

  I've been lying there.

• 32:04Speaker 05

  Like, they are, it's taken me a while to get over the kind of like anchovies. But now I'm fully like, I'll be using them left and right. Anyway.

• 32:12Speaker 02

  You only need one per thing, right? Cause they're punchy.

• 32:14Speaker 05

  Yeah, yeah. But some, you, you gotta make sure it's a big one that can lay across the bed.

• 32:19Speaker 02

  Yeah.

• 32:20Speaker 05

  Yeah, yeah. Butter. And you tuck in a little parsley blanket.

• 32:25Speaker 03

  The first I've ever heard about anchovies was just on Teenage Mutant Ninja Turtles.

• 32:29Speaker 05

  Oh, right. They were, they were like, they were like, it's gross.

• 32:32Speaker 03

  They hated them.

• 32:33Speaker 05

  Yeah.

• 32:33Speaker 03

  And I was like, okay, so I guess they're disgusting then.

• 32:35Speaker 05

  Right.

• 32:35Speaker 03

  I'd never had one before. And it wasn't really something I came across for years.

• 32:40Speaker 05

  Yeah.

• 32:41Speaker 03

  And then when I did have one, I was like, I don't know what the big fuss was about Michelangelo getting, turning his nose up at this.

• 32:46Speaker 05

  Yeah.

• 32:46Speaker 03

  This is quite nice.

• 32:47Speaker 02

  And he was a party dude, famously.

• 32:49Speaker 03

  Meant to be.

• 32:50Speaker 02

  Meant to be the party dude. And he was like, I don't like anchovies. But he put weird stuff on it.

• 32:54Speaker 05

  Yeah, it's so fussy for like a partier.

• 32:56Speaker 02

  Yeah.

• 32:57Speaker 05

  I think it's so.

• 32:57Speaker 03

  He lives in this fucking sewer.

• 33:01Speaker 02

  His best friend's a rat.

• 33:02Speaker 03

  Best friend's a rat.

• 33:02Speaker 05

  Really?

• 33:03Speaker 02

  Yeah.

• 33:04Speaker 05

  Wow, I didn't know. I didn't watch that stuff.

• 33:06Speaker 02

  No.

• 33:07Speaker 05

  I didn't watch that stuff. I'm sorry, y'all.

• 33:11Speaker 03

  What did you watch when you were a little kid?

• 33:13Speaker 05

  Girl stuff.

• 33:15Speaker 05

  No, I watched a lot of, I watched a lot. I mean, I was really left alone with the TV, you know? And I watched a lot of I Love Lucy.

• 33:23Speaker 03

  Ah.

• 33:23Speaker 05

  A lot. Was she big here?

• 33:25Speaker 03

  I don't think so. Not that I like hair. Not as big hair as.

• 33:29Speaker 05

  Have you never watched it?

• 33:30Speaker 03

  I don't think I've ever.

• 33:31Speaker 02

  I don't think I've ever watched it.

• 33:31Speaker 05

  You guys, you guys, it's still the funniest shit on earth.

• 33:36Speaker 03

  Yeah.

• 33:36Speaker 05

  It is so, she is so funny. I, I, I follow, I follow everything Lucille Ball on, on Instagram. I was like cackling to myself the other day. Still.

• 33:48Speaker 03

  Yeah.

• 33:49Speaker 05

  Anyway.

• 33:49Speaker 02

  Well, that's more, I mean, I don't think about Teenage Mutant Ninja Turtles that much. So that's clearly, she's got more longevity than.

• 33:55Speaker 03

  Clearly.

• 33:55Speaker 02

  Than Donatello and the rest of the lads. Yeah.

• 33:57Speaker 05

  Wait, but really quickly, anchovies. Don't you think it's so crazy that they, they were like processing each individual anchovy? I mean, I'm sure they, they're not like by hand. They probably have a way to do it all at once.

• 34:09Speaker 03

  Maybe an old man on the can is, is, is doing that.

• 34:11Speaker 05

  Well, they're taking the, the skeleton out, right?

• 34:15Speaker 02

  Or, yeah, you occasionally feel like there's bones in there, right?

• 34:18Speaker 05

  But those ones in the jars that are so soft.

• 34:21Speaker 02

  Yeah.

• 34:21Speaker 05

  How the hell?

• 34:22Speaker 02

  Yeah.

• 34:23Speaker 05

  Are they doing that, y'all?

• 34:24Speaker 03

  With the soft bones.

• 34:25Speaker 02

  Yeah. But they are, they must be taking the little spine out and stuff.

• 34:28Speaker 05

  Crazy. That is so small.

• 34:31Speaker 03

  Yeah, yeah.

• 34:32Speaker 02

  Some of those fish can get expensive. They're like those tinned fish.

• 34:34Speaker 05

  I know.

• 34:35Speaker 02

  You can buy like really crazy expensive stuff.

• 34:38Speaker 05

  I know. That's really a sign that we're.

• 34:41Speaker 02

  The end of the world.

• 34:42Speaker 05

  On the way out, don't you think? Yeah. That tin fish has become so expensive.

• 34:46Speaker 03

  Hmm. Yeah, yeah. We know. We, we, I mean.

• 34:49Speaker 05

  Yeah.

• 34:50Speaker 03

  Every day. How, how often, how many times a day would you say you think to yourself, even over the smallest things, we're fucked?

• 34:58Speaker 05

  I mean, I think it's so kind of ambient now.

• 35:03Speaker 03

  Hmm.

• 35:03Speaker 05

  I mean, but do you remember when you first started, like, like, I like two thousand, maybe thirteen? I remember being like.

• 35:11Speaker 05

  And, and, and then, and, and I was like, well, this feeling will go away. And then it didn't. And now we're used to it.

• 35:16Speaker 03

  Yeah, yeah, yeah. We're used to it now. Yeah.

• 35:18Speaker 05

  Yeah.

• 35:19Speaker 03

  And now we watch films about dying and going in the afterlife to comfort ourselves.

• 35:23Speaker 05

  Yeah.

• 35:23Speaker 03

  Yeah.

• 35:25Speaker 05

  In theaters this Thanksgiving, which you don't even celebrate.

• 35:29Speaker 02

  No. It's too close to Christmas. What are you guys doing?

• 35:32Speaker 05

  No.

• 35:33Speaker 03

  Yeah, you guys.

• 35:33Speaker 05

  Tell me about it. I have to go to Nashville where I'm from.

• 35:37Speaker 03

  Yeah.

• 35:37Speaker 05

  Twice, like in, in a month's time, which I love. I can't wait to see my family.

• 35:42Speaker 03

  Yeah.

• 35:43Speaker 05

  But like, that's a lot. That's two big old trips.

• 35:46Speaker 03

  Yeah, that's crazy.

• 35:47Speaker 05

  And then nine hundred months between that where I'm not going.

• 35:52Speaker 05

  That's crazy.

• 35:54Speaker 02

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

• 36:00Speaker 03

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

• 36:05Speaker 02

  I know what you mean. Cozy is a wonderful furniture company. It makes furnishing your whole home easy. Sofas, 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.

• 36:25Speaker 03

  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.

• 36:36Speaker 02

  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.

• 36:58Speaker 03

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

• 37:01Speaker 02

  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.

• 37:13Speaker 03

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

• 37:16Speaker 02

  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.

• 37:32Speaker 03

  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.

• 37:44Speaker 02

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

• 37:51Speaker 03

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

• 38:03Speaker 03

  Your dream main course, John.

• 38:06Speaker 05

  Oh, wait, wait, hold on. So do I get sides?

• 38:09Speaker 03

  You will do.

• 38:09Speaker 05

  You will do.

• 38:09Speaker 03

  Okay, okay, sorry.

• 38:10Speaker 05

  Yeah, yeah.

• 38:10Speaker 03

  Oh, yeah. Don't you worry.

• 38:11Speaker 05

  Yeah. By the way, I have to say, I feel like I'm in such good hands.

• 38:16Speaker 02

  Yeah, you don't need to worry. You don't need to worry.

• 38:19Speaker 05

  It's crazy.

• 38:19Speaker 02

  That's a great starter. I'm excited to hear what the main.

• 38:22Speaker 05

  And I really actually want to applaud the simplicity of the premise.

• 38:25Speaker 03

  Yeah, thank you.

• 38:26Speaker 05

  And that you're not apologizing for the premise. Here's the one thing I hate about podcasts with premises.

• 38:31Speaker 02

  Should be apologizing for the premise.

• 38:32Speaker 05

  No, no.

• 38:34Speaker 03

  I'm sorry.

• 38:35Speaker 05

  So passive aggressive. And yeah, I love that you're not apologizing.

• 38:39Speaker 03

  I love that you're not apologizing.

• 38:40Speaker 05

  With you really.

• 38:40Speaker 02

  Because anyone else with any shame would.

• 38:43Speaker 05

  No, but I feel like people do have shame over their premi.

• 38:48Speaker 03

  Yes.

• 38:48Speaker 05

  And they don't get to it and they go, well, we'll just talk about your life for, you know, like for like an hour and we can just get to the premise. I'm like, no, I don't wanna talk about, you know, I wanna, I wanna have a game.

• 39:00Speaker 03

  Yeah.

• 39:01Speaker 02

  We talk around the premise, sure.

• 39:02Speaker 05

  Yeah, look, it's already coming up so naturally.

• 39:04Speaker 02

  But the framework's always there.

• 39:06Speaker 03

  Yeah. I think like, like you were saying with the, uh, we're fucked feeling. For me now, the shame is just ambient with the podcast. Like, when I, when I started, I was like, oh man, we're fucking podcasters. This is not the, this is not the plan.

• 39:23Speaker 02

  I've always loved it.

• 39:24Speaker 05

  Good, you should.

• 39:25Speaker 02

  I love it.

• 39:25Speaker 05

  I love it.

• 39:26Speaker 02

  I'm proud.

• 39:26Speaker 03

  It's pathetic. I wish I was in eternity.

• 39:31Speaker 05

  No.

• 39:31Speaker 03

  Interviewing people about better stuff that they're doing, what we're doing this fucking shit hole.

• 39:37Speaker 05

  You wish you were in the premise of the movie or you wish you were in the movie?

• 39:40Speaker 03

  I wish I was you.

• 39:43Speaker 03

  Don't wish so hard.

• 39:46Speaker 05

  Oh my God, thank you.

• 39:48Speaker 03

  Embarrassing.

• 39:51Speaker 03

  I'd forgotten about it until you, you brought up the.

• 39:53Speaker 02

  Yeah, he's always said.

• 39:54Speaker 05

  I'm sorry.

• 39:54Speaker 02

  He's always said he wishes he was you.

• 39:56Speaker 05

  Yeah, I bet.

• 39:58Speaker 02

  Yeah.

• 39:58Speaker 03

  Saw you once on the streets of New York. You walked past me. I didn't dare say hello.

• 40:01Speaker 05

  Is that true?

• 40:02Speaker 03

  Yeah.

• 40:03Speaker 05

  Why didn't you say hi?

• 40:05Speaker 03

  So it's a year ago, exactly a year ago, pretty much.

• 40:08Speaker 05

  Oh my God.

• 40:09Speaker 03

  You walked past me with your friend.

• 40:10Speaker 05

  Honestly, that was, really?

• 40:11Speaker 03

  You were on your phone laughing at something on your phone while your friend was talking, but you weren't listening to your friend. And I was like, that is John Early.

• 40:21Speaker 05

  But I, I wasn't showing my friend?

• 40:23Speaker 03

  No, it made me laugh. It was, yo, it was a glimpse. So obviously I didn't see any of it in context. I imagined that.

• 40:31Speaker 05

  Isn't it?

• 40:31Speaker 03

  Probably the second before, the second after, I looked over, you had shown your friend.

• 40:36Speaker 05

  Was the friend, what gender was my friend?

• 40:39Speaker 03

  Male.

• 40:40Speaker 05

  Okay. Careful, by the way.

• 40:42Speaker 03

  To my eyes. Might not have been.

• 40:44Speaker 05

  God, isn't it so devastating that like the one time I was observed, I was on my phone?

• 40:49Speaker 03

  Yeah, but I was like, that's what I want if I'm seeing John Early, uh, walking around New York.

• 40:54Speaker 02

  Now, how does this, how does this feel? Cause I don't know how to interpret this. That he's decided, that's what I want from John Early.

• 40:59Speaker 05

  It's me on my phone.

• 41:00Speaker 03

  I want you to be on your phone.

• 41:02Speaker 02

  Ignoring his friend.

• 41:03Speaker 03

  On your phone, ignoring your friend and loving being on your phone.

• 41:06Speaker 05

  No.

• 41:07Speaker 03

  Like, no kind of like. No, like, you know, everyone's scrolling like zombies, but you were like, this is the best thing ever.

• 41:14Speaker 05

  Yeah.

• 41:14Speaker 03

  I love my phone.

• 41:15Speaker 05

  Yeah.

• 41:16Speaker 03

  And it doesn't matter what my friend is saying.

• 41:19Speaker 05

  My phone, I hate my phone.

• 41:21Speaker 03

  Yeah, yeah. But it looked like, it looked like he's so happy. He's just leaning into.

• 41:26Speaker 05

  I have to say, that was a very happy time here.

• 41:30Speaker 05

  November of last year in New York.

• 41:32Speaker 03

  Yeah.

• 41:34Speaker 03

  I, I didn't have time to say it, though. You look, looked up and you were gone.

• 41:39Speaker 05

  Yeah, damn.

• 41:40Speaker 03

  But I was like, well, one day, we'll bring that up on a podcast.

• 41:42Speaker 05

  Wow, that's beautiful. I, you have to say hi next time. I mean, but now that this has happened.

• 41:47Speaker 03

  No, I have to. Yeah, yeah, yeah.

• 41:50Speaker 05

  Get over here, James.

• 41:53Speaker 05

  I take my phone.

• 41:55Speaker 03

  Phone goes in the sewer, Michelangelo catches it.

• 42:00Speaker 05

  Oh, main course.

• 42:00Speaker 03

  Main course.

• 42:01Speaker 05

  Sorry. Chicken.

• 42:04Speaker 03

  Chicken.

• 42:05Speaker 05

  Chicken.

• 42:05Speaker 03

  Chicken.

• 42:06Speaker 05

  But a roast chicken.

• 42:08Speaker 03

  Yeah.

• 42:08Speaker 05

  Just a perfect roast chicken. Uh, the thing, the, the version that I've made with Claudia for years is the Thomas Keller roast chicken.

• 42:17Speaker 03

  Okay.

• 42:18Speaker 05

  Which is, the method is, you just pat it hardcore dry with paper towels.

• 42:24Speaker 03

  Yeah.

• 42:25Speaker 05

  Rain salt and pepper down on it. So you're like a salt pepper crust.

• 42:29Speaker 03

  Hmm.

• 42:30Speaker 05

  You're not putting oil on it.

• 42:31Speaker 02

  Oh, wow.

• 42:31Speaker 05

  Okay. Cause what happens is, I don't know, I don't understand the science, but basically that, you put that in the oven, whatever, high heat, an hour. And that creates a crazy, crazy crispiness. And so juicy inside.

• 42:46Speaker 02

  And it's just, it's just salt and pepper.

• 42:47Speaker 05

  I hated saying juicy, but it's true, but I was just like, it felt gross.

• 42:53Speaker 02

  I want it as crispy as possible on the outside and juicy as possible on the inside.

• 42:56Speaker 05

  It's like, it's perfect. So it would be a roast, just a beautiful, simple roast chicken. With some sa- and this is actually what I was struggling with on the car on the way here, the sauces. And I was like, cause, cause I like, the point of it is the simplicity of like a roast chicken. But I do think I would want like a classic aioli on the side to dip it in. And maybe like a chimichurri, you know?

• 43:24Speaker 03

  That sounds very good.

• 43:24Speaker 02

  I think, yeah.

• 43:25Speaker 03

  In fact, it's just salt and pepper as well.

• 43:27Speaker 05

  Oh, heaven.

• 43:28Speaker 02

  How do you feel when you're patting the chicken down? Because.

• 43:31Speaker 05

  I hate that.

• 43:32Speaker 02

  Yeah, it's weird, isn't it?

• 43:33Speaker 05

  It sucks.

• 43:33Speaker 02

  Cause I've done that. I've, I've, I've patted a chicken in my time.

• 43:36Speaker 03

  I used to work on the door of a nightclub. And a lot of chickens would turn up and try and get. Yeah, yeah.

• 43:44Speaker 02

  And they'd be, they'd be suspicious because it'd be like, when, when we get patted down, we were going into the oven. I'm like, no, I just need to check and see if you've got any.

• 43:51Speaker 03

  It is hot in there though.

• 43:52Speaker 02

  Yeah, it is hot in there. You, you guys are gonna get crispy.

• 43:55Speaker 03

  Juicy on the inside.

• 43:56Speaker 02

  Yeah, like I'll do that with steak as well. Like you really have to pat it down to get it all off.

• 44:00Speaker 05

  But that's, but steak is fundamentally less gross than chicken.

• 44:04Speaker 03

  Really?

• 44:04Speaker 02

  Do you think?

• 44:05Speaker 05

  I mean, don't you, I mean, it's, it's just like because of the fear. I don't know if you guys have this here. But like in America, there's, there's a real fear of salmonella. So there's just like, you're like immediately in the air when you're born into America. Is like, you're just like, you don't trust raw chicken. There is a smell.

• 44:28Speaker 02

  Yeah.

• 44:28Speaker 05

  To raw chicken that's not pleasant. And then like the paper towels are like kind of pink.

• 44:35Speaker 02

  Yeah, cause all the chicken juices.

• 44:37Speaker 05

  Yeah, I don't love that, but you know, it's a small price to pay for gorgeous roast chicken.

• 44:43Speaker 02

  Yeah.

• 44:43Speaker 05

  All right, that's a break.

• 44:48Speaker 03

  I had a great roast chicken, uh, just this weekend at the Clarence in Stoke Newington.

• 44:52Speaker 02

  There he is.

• 44:53Speaker 05

  In, in where now? Stoke Newington?

• 44:57Speaker 03

  Stoke Newington in London. I went to a place called the Clarence, hadn't been there before.

• 45:02Speaker 05

  Fancy?

• 45:03Speaker 03

  Uh, just a pub, like a fancy pub, but not, not totally, not like crazy fancy. Got there pretty late.

• 45:10Speaker 05

  Yeah.

• 45:10Speaker 03

  They're about to stop doing food.

• 45:12Speaker 02

  John Light?

• 45:13Speaker 03

  He did it.

• 45:15Speaker 05

  This sucks.

• 45:19Speaker 03

  And they were like, all we've got is the roast chicken left. So I wa- I wasn't gonna order the roast chicken.

• 45:23Speaker 05

  Oh, yeah.

• 45:24Speaker 03

  So I was like, fine.

• 45:25Speaker 05

  Are they like famous for their roast chicken?

• 45:27Speaker 03

  No, no, I, I, I don't, I don't think so, but like, they should be.

• 45:30Speaker 05

  Yeah.

• 45:31Speaker 03

  Because I was like, I'm really glad that that was the only thing that was there, because I wouldn't have ordered it.

• 45:34Speaker 05

  Yeah.

• 45:34Speaker 03

  And it was so good, I couldn't stop eating it.

• 45:36Speaker 05

  Oh.

• 45:36Speaker 03

  And it was for two.

• 45:37Speaker 05

  Was there gravy?

• 45:38Speaker 03

  I was there with a friend. It was like these beans and mushrooms and a bit of truffle in like a sauce on the, and then the roast chicken was on top of that.

• 45:47Speaker 05

  Hmm.

• 45:47Speaker 03

  So I was kind of getting the different pieces of roast chicken, cutting them up, then running it through that sauce.

• 45:54Speaker 05

  Oh, my god.

• 45:55Speaker 03

  And eating it. It was very good.

• 45:56Speaker 05

  The hunger has hit.

• 45:58Speaker 03

  Yeah.

• 45:58Speaker 02

  Love the way James describes the most normal way to eat something.

• 46:02Speaker 05

  Running it through.

• 46:03Speaker 02

  And then I'm eating, getting the, getting a bit of the, not the whole thing, just cutting a little bit off. And then I'm putting it in the sauce, I'm combining the two. And that's how I'd recommend doing it personally.

• 46:13Speaker 03

  Some people won't know.

• 46:14Speaker 05

  They won't, I know.

• 46:15Speaker 03

  Some people will think.

• 46:16Speaker 05

  They think they have to eat the sauce separately.

• 46:18Speaker 03

  Yeah, or like I ate the whole chicken.

• 46:21Speaker 05

  Yeah.

• 46:21Speaker 03

  Like in one go.

• 46:22Speaker 02

  Like a king.

• 46:23Speaker 03

  Like a king. I didn't do that.

• 46:26Speaker 02

  Yeah.

• 46:27Speaker 03

  So you just want people to know how I ate it properly.

• 46:30Speaker 02

  Does sound delicious though, doesn't it?

• 46:32Speaker 05

  A, a wedge of lemon, sorry.

• 46:33Speaker 02

  Yes.

• 46:34Speaker 05

  I just remembered, that's another thing, it was a wedge of lemon with the chicken that you can squirt on it.

• 46:38Speaker 02

  Mmm.

• 46:38Speaker 05

  Squirt on it. The, the words.

• 46:41Speaker 03

  You're not putting it in the ass? No, the, the, I, I, I once did a roast chicken at home and put the lemon in the chicken's butt. And my nephews were obsessed with it.

• 46:50Speaker 05

  That's cute.

• 46:50Speaker 03

  They couldn't believe it had happened.

• 46:52Speaker 05

  Yeah. Yeah. That's one of those things that I always was kind of like, this is fake. Like when people put stuff in the, the butt.

• 46:58Speaker 03

  Yeah.

• 46:58Speaker 05

  Of the chicken.

• 46:59Speaker 03

  Yeah.

• 47:00Speaker 05

  Of the chicken. I'm always like, I'm always like, really? That's infusing.

• 47:05Speaker 03

  Yeah, yeah.

• 47:06Speaker 05

  It's real.

• 47:07Speaker 03

  It's real.

• 47:08Speaker 05

  It's actually real.

• 47:09Speaker 03

  Loads of garlic up there as well.

• 47:11Speaker 05

  Yeah.

• 47:12Speaker 02

  Or a half an onion, done that before as well.

• 47:14Speaker 03

  Yeah.

• 47:15Speaker 02

  It all works, but yeah, or the lemon, get a whole lemon, paste the lemon.

• 47:19Speaker 03

  Hmm.

• 47:19Speaker 02

  Do you do that one? And then just, and then put the whole, it's satisfying putting the whole lemon up there.

• 47:23Speaker 05

  Yeah.

• 47:23Speaker 03

  Yeah. I love how Ed just says things that we all do and, and like describes it in detail on the podcast.

• 47:28Speaker 02

  Well, no, I just. Have you done the whole lemon with the, spiked the whole lemon, put it up there? Have you done that one?

• 47:34Speaker 05

  I've never done it.

• 47:35Speaker 02

  There you go.

• 47:35Speaker 03

  And then neither have I.

• 47:36Speaker 02

  No.

• 47:38Speaker 03

  Not very common. Never done it. Um, do you want Claudia there for this roast chicken? Cause you.

• 47:43Speaker 05

  Yeah, she's really good at it. It's, it's not, she's like very much woven into this meal.

• 47:49Speaker 03

  Hmm, yeah.

• 47:50Speaker 05

  Um, we're not eating her. I want to be clear.

• 47:53Speaker 03

  Crystal clear.

• 47:55Speaker 05

  Um, but no, she is so good at making roast chicken. She knows how to trust it, you know? Tie it up.

• 48:02Speaker 03

  Is that, is that what trust means?

• 48:03Speaker 05

  I think so.

• 48:04Speaker 02

  I think so, yeah.

• 48:06Speaker 05

  Cutting to you.

• 48:07Speaker 03

  We had a prime minister here called Truss.

• 48:09Speaker 05

  Really?

• 48:10Speaker 03

  Yeah, not for very long. She killed the queen and left, but like, um, it was a very small amount of time.

• 48:15Speaker 02

  She, basically she came in as prime minister, fuck the economy, the queen died and then she left.

• 48:22Speaker 05

  Wow.

• 48:23Speaker 03

  Yeah.

• 48:23Speaker 02

  But she met the queen when she became prime minister and then like, literally like days later, the queen died. So everyone was like Liz Truss has killed the queen.

• 48:30Speaker 05

  Wow.

• 48:30Speaker 02

  And then, yeah, it was not a successful.

• 48:32Speaker 05

  Yeah.

• 48:33Speaker 02

  Leadership, I would say.

• 48:34Speaker 03

  No, not great for, for.

• 48:35Speaker 05

  Where is she now?

• 48:36Speaker 02

  She sort of pops up now and again, doesn't she?

• 48:38Speaker 03

  No, she was, she, because she was doing something where I was like, I can't believe you've got the nerve to still show your face in public. And speak like, um, like, like you know about stuff.

• 48:47Speaker 02

  Yeah.

• 48:47Speaker 03

  She was really running her mouth off on something and I was like, I'm like, but it wasn't, you know, it was pretty, uh, just the usual conservative bullshit. But like, I was like, how are you still a thing?

• 48:58Speaker 02

  It was amazing. They, they basically completely destroyed the economy with this plan. And then, uh, she went, well, I'm going to go on local radio and talk about it. Did like a sort of tour of local radio stations in one day. I'm thinking it'll be easy, soft sell, and they all destroyed her.

• 49:12Speaker 05

  Oh, no.

• 49:13Speaker 02

  There's a compilation of of her talking to local radio stations, getting absolutely roasted like a chicken.

• 49:19Speaker 05

  You should have her on the pod.

• 49:22Speaker 03

  We try. We try and get her on the pod. She keeps saying no. We'd love to get trust on the pod. Trust, if you're listening.

• 49:29Speaker 02

  Yeah.

• 49:30Speaker 03

  Answer your emails, buddy.

• 49:32Speaker 02

  So you're going with the trust chicken rather than how do you feel about spatchcock chicken?

• 49:36Speaker 05

  Well, I love it.

• 49:37Speaker 02

  Yeah.

• 49:39Speaker 05

  And I'm gonna leave it at that.

• 49:40Speaker 02

  Yeah.

• 49:40Speaker 05

  But I I what I like about spatchcocking is that it's usually done for you.

• 49:45Speaker 02

  Hmm.

• 49:46Speaker 05

  I mean, you know, you can ask a butcher, can you do it?

• 49:49Speaker 02

  Yes.

• 49:49Speaker 05

  And there's something really nice. It's like remembering that you can ask a butcher to do the hard thing.

• 49:55Speaker 02

  Yeah.

• 49:55Speaker 05

  Is like one of the great joys in life.

• 49:57Speaker 02

  And you feel like a Dickensian person goes to a butcher.

• 50:00Speaker 05

  I know, I know.

• 50:01Speaker 02

  Would you mind spatchcocking that for me?

• 50:03Speaker 03

  But it has to be about meat when you ask a butcher to do the hard thing. You can't be like, I need you to go and break up with my partner.

• 50:09Speaker 05

  Right, right, right.

• 50:11Speaker 03

  I don't know. I don't know how to tell them. I'd like just to send a butcher to their house.

• 50:14Speaker 02

  And could you help me with the wordle? That sort of stuff.

• 50:16Speaker 05

  Exactly.

• 50:17Speaker 03

  You can ask a butcher to help you with a wordle.

• 50:19Speaker 05

  That would be cute.

• 50:20Speaker 03

  I don't think they would complain, actually. You could say to the butcher.

• 50:22Speaker 02

  Yeah.

• 50:23Speaker 03

  Well, come on, I'm stuck here. I've got one more guess.

• 50:25Speaker 02

  Yeah, but they always guess beefy.

• 50:27Speaker 03

  Always guess beefy.

• 50:28Speaker 02

  Yeah.

• 50:28Speaker 03

  Is it beefy?

• 50:30Speaker 05

  No, I told you it's not beefy.

• 50:31Speaker 03

  You ever what? It doesn't even add up. Look at the words. Look at the letters I've got right so far. How many of them fit into beefy?

• 50:38Speaker 02

  It's not meaty either. Stop. I know you're gonna say meaty.

• 50:48Speaker 03

  You good at wordle? No. Your dream size.

• 50:51Speaker 05

  Oh, okay, okay. Sliced tomato.

• 50:55Speaker 02

  Okay.

• 50:55Speaker 05

  Really simple. I'm from the south. It's very like nostalgic for me.

• 51:01Speaker 02

  Yeah.

• 51:01Speaker 05

  It's like really, really nice ripe tomato giant.

• 51:07Speaker 02

  Yes.

• 51:08Speaker 05

  Just cut into thick slices, salt, pepper, olive oil, walk away.

• 51:15Speaker 02

  You're not eating it?

• 51:17Speaker 05

  No. None of this.

• 51:20Speaker 03

  It is so good.

• 51:21Speaker 05

  I love tomato.

• 51:23Speaker 03

  Yeah, and like, people who don't haven't had a good one because like the difference between a rubbish, an everyday rubbish one and a proper good one is.

• 51:33Speaker 05

  It's crazy.

• 51:34Speaker 03

  Huge. It's so good.

• 51:36Speaker 05

  I know.

• 51:36Speaker 03

  I don't think I had good tomatoes for like, I don't know, until I was an adult.

• 51:41Speaker 05

  Me too, really. Yeah, I mean, that's actually, I guess that's not true. I did in like, you can in the south, you know, in the summer, get really, really good tomatoes. But like, yeah, growing up, it was like pink, like tomatoes in my mind were like the pink tomatoes on like McDonald's hamburgers, you know?

• 51:59Speaker 02

  Just like really watery and.

• 52:00Speaker 05

  Yeah, like kind of dead.

• 52:02Speaker 02

  Yeah.

• 52:03Speaker 05

  And just like, they just taste like mealy or something. But yeah, a proper ass, like heirloom tomato.

• 52:10Speaker 02

  With just, just salt and oil.

• 52:11Speaker 05

  Just salt, pepper.

• 52:13Speaker 02

  Pepper.

• 52:13Speaker 05

  Oil.

• 52:14Speaker 02

  Yeah.

• 52:15Speaker 05

  And walk away.

• 52:19Speaker 05

  I mean, I'm sure you also probably should do some sort of acid, like.

• 52:24Speaker 03

  Your olive oil is that, isn't it? No? Am I wrong there?

• 52:27Speaker 02

  You shouldn't be hosting a food podcast, man.

• 52:29Speaker 05

  It's sweetie, fat. Olive, olive is fat.

• 52:33Speaker 02

  What are you talking about? Olive oil is acid.

• 52:35Speaker 03

  Sorry.

• 52:36Speaker 02

  Fucking crazy. Stop the podcast.

• 52:38Speaker 03

  I'll figure it out. Yeah. It's that. I'll summon vinegar. Is that?

• 52:42Speaker 02

  Yeah, yeah, yeah.

• 52:43Speaker 03

  Yeah, yeah.

• 52:44Speaker 02

  But that's not olive oil.

• 52:45Speaker 03

  Yeah, I got confused in my head with the two of them.

• 52:50Speaker 05

  They're often together. They're often paired together.

• 52:52Speaker 03

  Yeah, like me and Ed.

• 52:53Speaker 02

  Yeah.

• 52:55Speaker 03

  A double act. I guess you're the acid, considering I just got there.

• 53:01Speaker 02

  Can we go back to the chicken very quickly?

• 53:03Speaker 05

  Yes, please.

• 53:03Speaker 02

  Which bit of the, what's your first go to on the chicken? What bit?

• 53:07Speaker 05

  Thigh.

• 53:08Speaker 03

  Yeah.

• 53:09Speaker 05

  It's really sorry. I just wanted to answer from the heart. Thigh.

• 53:13Speaker 02

  Thigh.

• 53:13Speaker 05

  Yeah.

• 53:14Speaker 02

  Good, happy, I'm happy with that answer, thank you.

• 53:15Speaker 05

  Thank you. Are you white or dark meat? I'm gonna actually flip it around on y'all.

• 53:19Speaker 02

  I'm, I'm leg all the way, so yeah, I guess dark meat with.

• 53:23Speaker 05

  Right, so.

• 53:24Speaker 02

  So thigh and drumstick, basically.

• 53:26Speaker 05

  But I actually have to say, in terms of a roast chicken.

• 53:29Speaker 02

  Hmm.

• 53:30Speaker 05

  Like, like a whole chicken, I'm more drumstick.

• 53:33Speaker 02

  Okay.

• 53:33Speaker 05

  Because there is something less appealing about a thigh when it's attached to the drumstick.

• 53:38Speaker 02

  Sure.

• 53:38Speaker 05

  But I love, like, when you get chicken parts in isolation from the butcher, I like a thigh.

• 53:45Speaker 02

  Yes.

• 53:45Speaker 05

  Yeah, you know, but do you know what I mean? It's kind of like when you've like ripped it off the carcass, you're like.

• 53:51Speaker 02

  See, I, see, I love that.

• 53:53Speaker 05

  You love that, yeah.

• 53:54Speaker 02

  It's medieval.

• 53:54Speaker 05

  Yeah, yeah.

• 53:55Speaker 02

  I want that. And also when it's a whole chicken, I make no distinction between the thigh and the drumstick, really.

• 54:00Speaker 05

  Hmm.

• 54:01Speaker 02

  Leg.

• 54:02Speaker 05

  Leg.

• 54:02Speaker 02

  Just the whole leg, and everyone knows, in my house or wherever I'm going, legs for me.

• 54:06Speaker 05

  Yeah, that's sweet.

• 54:07Speaker 03

  Oh, really? Everyone knows that?

• 54:08Speaker 02

  Yeah, big time. You not know that?

• 54:11Speaker 03

  I guess I would assume that, yeah, eating it with Ed, yeah.

• 54:13Speaker 05

  Yeah.

• 54:14Speaker 03

  Yeah, I would assume he's gonna go.

• 54:15Speaker 02

  I have the leg and I have the onion at the arse.

• 54:18Speaker 03

  Yeah, of course.

• 54:19Speaker 02

  Those are the two.

• 54:19Speaker 03

  Eat it like an apple?

• 54:20Speaker 02

  Yeah, yeah, yeah, and suck it out, don't even use my hand.

• 54:22Speaker 05

  Oh, my god!

• 54:25Speaker 02

  What bit of chicken are you?

• 54:27Speaker 03

  I like the chicken breast, but that's because.

• 54:29Speaker 05

  Is that for real?

• 54:29Speaker 03

  Yeah, but that's because, yeah, I know it's boring, it's because I don't like bones, and I don't like eating stuff, I know, dealing with the bones, I don't like it, so I just.

• 54:37Speaker 05

  Yeah, I understand.

• 54:38Speaker 03

  If I'm, you know, if I'm, I know it's the wrong answer, but it's what I go for every time.

• 54:43Speaker 02

  But that's good, we, we could have, we could share a chicken.

• 54:46Speaker 05

  That's true.

• 54:46Speaker 02

  We could share a chicken.

• 54:47Speaker 05

  Yeah, yeah. How many, how many? What's the next?

• 54:53Speaker 05

  Um, no, but I, I do hope for you, through some exposure therapy.

• 54:58Speaker 02

  Yeah.

• 54:58Speaker 05

  Oh, well, that you move. Good, good, okay.

• 55:01Speaker 03

  But it's just not my, my go-to is like.

• 55:03Speaker 05

  I see, I see.

• 55:04Speaker 03

  I just want the one with no fuss.

• 55:05Speaker 05

  Yeah, yeah.

• 55:06Speaker 03

  I wish it was, you know.

• 55:06Speaker 05

  But it's not like a, you're not like grossed out, or are you? It'd be okay if you were.

• 55:10Speaker 03

  I'm not grossed out by it, I'm just like, this is a, this is a load of fuss.

• 55:14Speaker 05

  Yeah, yeah.

• 55:14Speaker 03

  I've got to, I had to wash some part of myself after this.

• 55:18Speaker 05

  Yeah.

• 55:19Speaker 03

  I don't want to.

• 55:19Speaker 05

  Yeah, that's true.

• 55:20Speaker 03

  I wish they'd remove the skeleton like they do with the.

• 55:22Speaker 02

  And.

• 55:23Speaker 05

  I know, and it would be easier.

• 55:24Speaker 02

  Yeah, so much easier. Just get a floppy chicken and put that in the oven. Yeah, yeah.

• 55:29Speaker 05

  My niece is like, she's seven, but like for a few years now, she has this like amazing like primal thing in her where she just like will eat a full like a turkey leg. She will get the meat off of a turkey leg or a chicken leg. It in a the most, she's just, no one's taught her, I guess.

• 55:49Speaker 02

  Yeah, yeah, yeah.

• 55:50Speaker 05

  And she gets more off the bone than like any of us do.

• 55:53Speaker 02

  Amazing.

• 55:54Speaker 05

  She's just like.

• 55:57Speaker 05

  And then it's like completely clean.

• 55:59Speaker 02

  Like a piranha, like.

• 56:00Speaker 05

  Yeah, exactly. What was like, I was trying to remember what the animal was.

• 56:04Speaker 02

  That's great. I'd be proud, I'd be, I'd be so proud of my niece.

• 56:07Speaker 03

  Yeah, that is like, that's who you you'd like to adopt.

• 56:11Speaker 02

  Yeah.

• 56:11Speaker 03

  A child like that.

• 56:12Speaker 05

  Yeah.

• 56:13Speaker 02

  Or have a child.

• 56:14Speaker 05

  Huh? Or have one.

• 56:15Speaker 02

  Yeah, if I have a child, I'd like them to eat all the chicken off.

• 56:20Speaker 03

  Yeah, but if you have a child, you don't know what the child's gonna turn out like, but I think you would go to the adoption place and go.

• 56:27Speaker 02

  Here's my non-negotiable.

• 56:29Speaker 03

  Yeah.

• 56:29Speaker 02

  I'm gonna throw a chicken leg into this room of children.

• 56:32Speaker 03

  Yeah.

• 56:33Speaker 02

  And the first one to strip it to the bone is coming home with me.

• 56:35Speaker 05

  Yeah, yeah.

• 56:37Speaker 03

  I've never been to Nashville. I'm going for the first time next year.

• 56:40Speaker 05

  Are you doing a show?

• 56:40Speaker 03

  I am, yeah. I'm very excited.

• 56:42Speaker 05

  What, what, it, where?

• 56:44Speaker 03

  Off the top of my head, I don't know. I've left my phone in the other room. Uh, Bonito's uh Googling it though. Back in the day, Bonito used to get mistaken for you.

• 56:52Speaker 05

  Well, that makes a lot of sense to me.

• 56:54Speaker 02

  Yeah.

• 56:55Speaker 05

  By the way, when you opened the door, I was like, brother.

• 57:02Speaker 05

  Wait, at the Tennessee Performing Arts Center, T-Pac. That T-Pac is where you would go like on school field trips. Like, we're going to T-Pac. Yeah, and you would see like The Miracle Worker, the play about Helen Keller.

• 57:17Speaker 03

  Wow, so that's gonna be.

• 57:18Speaker 02

  A lot of school trips.

• 57:19Speaker 03

  Helen Keller's the person who did that chicken.

• 57:23Speaker 03

  What? The chicken you said was Helen Keller, wasn't it?

• 57:26Speaker 02

  No, that was, that was Thomas Keller.

• 57:30Speaker 05

  Thomas Keller, yeah.

• 57:32Speaker 02

  Alan Keller didn't do the chicken, man.

• 57:34Speaker 05

  That would be so funny if I just started saying that. If I, if I really believed it.

• 57:38Speaker 03

  Yeah, yeah. So I want to get school field trips coming to see me.

• 57:42Speaker 02

  Yeah.

• 57:42Speaker 05

  Well, is, is James C. Polk at T-Pac?

• 57:44Speaker 03

  It is.

• 57:45Speaker 05

  It's sold out.

• 57:46Speaker 03

  I didn't know it was sold out. That's great news.

• 57:49Speaker 05

  I'll post so it really sells out.

• 57:50Speaker 03

  Yeah, yeah. Thank you, John.

• 57:51Speaker 02

  What if it's sold out with one school?

• 57:53Speaker 03

  Oh, my fucking school. Did school kids come to see me?

• 57:57Speaker 05

  Well, that's huge, by the way. Congrats. That's, that's a gorgeous theater. I'm excited about that.

• 58:02Speaker 02

  I've been to Nashville too. I've been already.

• 58:04Speaker 05

  Okay. What, did you do a show?

• 58:06Speaker 02

  No, no, no. I was filming something. It's many years ago.

• 58:08Speaker 05

  What was it?

• 58:09Speaker 02

  It was a pilot for a show called Almost Royal, actually, which you were talking about shutting down Vimeo's paywall. We, uh, we started and ended the BBC America Original Comedy Commission department.

• 58:22Speaker 03

  It's good show.

• 58:23Speaker 02

  Pretty good. Pretty good.

• 58:25Speaker 05

  Did it, did it?

• 58:26Speaker 02

  We did two seasons, two seasons of it. Two seasons and then they're like.

• 58:29Speaker 05

  Nashville?

• 58:30Speaker 02

  No, we did one. We just did the pilot in Nashville.

• 58:32Speaker 05

  That's so weird.

• 58:33Speaker 02

  Which was in the first season and then travelled around for the rest of it.

• 58:35Speaker 05

  Did you have hot chicken?

• 58:36Speaker 02

  We didn't actually have hot chicken.

• 58:38Speaker 05

  Damn. It is. I love it. Yeah. I mean, so do, so does everyone.

• 58:42Speaker 02

  What's the famous, what's the famous place where it does like all the different like levels of spice?

• 58:47Speaker 05

  Probably Hattie B's or Prince's or something.

• 58:49Speaker 02

  Prince's is the one.

• 58:50Speaker 05

  Yeah, yeah.

• 58:50Speaker 02

  Yeah, yeah.

• 58:52Speaker 03

  Nando's.

• 58:53Speaker 02

  Nando's.

• 58:54Speaker 05

  I had Nando's for the first time, actually, in Vancouver where I was shooting Eternity. And I, I called Claudia and I was like, I had the most amazing, like, like peri peri chicken, like with amazing sauces. It was kind of like, like a, I was like, it's like a chain. And, and I was like, Nando's. She was like, yeah. I didn't realize it's like absolutely huge.

• 59:17Speaker 02

  Huge here. Yeah, yeah. Everywhere.

• 59:18Speaker 05

  Yeah, but not America.

• 59:20Speaker 02

  No, not in America.

• 59:21Speaker 03

  And there are some in Australia where Claudia's from.

• 59:23Speaker 05

  Yeah.

• 59:24Speaker 03

  But they're bad.

• 59:25Speaker 05

  Why?

• 59:26Speaker 03

  Just, that's not the, we, we do it right here. I don't know how we, I don't know how we've nailed it because it's not, it's not like English cuisine. But we've seemed to have nailed Nando's. And then we go to Australia and go, oh, great. They've got Nando's here.

• 59:40Speaker 05

  Yeah.

• 59:40Speaker 03

  And then we leave very upset.

• 59:41Speaker 05

  Oh, no.

• 59:42Speaker 03

  It's not the same.

• 59:43Speaker 05

  Shit.

• 59:44Speaker 02

  It's our fault for not trying new things, though. We shouldn't go to Australia and go, oh, great, the chain we like in England.

• 59:49Speaker 05

  Yeah.

• 59:50Speaker 02

  No?

• 59:51Speaker 03

  I'm just learning there's not any in America. And I'm thinking I'm going to cancel this tour.

• 59:53Speaker 02

  Yeah.

• 59:54Speaker 05

  Oh, no.

• 59:55Speaker 02

  You can go to Prince's Hot Chicken.

• 59:57Speaker 03

  It's not Nando's, is it?

• 59:58Speaker 05

  Maybe I'll send my family to your shed. And it's sold out.

• 1:00:03Speaker 03

  Yeah, but I'll.

• 1:00:04Speaker 05

  When is it?

• 1:00:04Speaker 03

  I'll have tickets for myself that I can give to people.

• 1:00:08Speaker 02

  What if your family come but they don't show up on time, James? What are you?

• 1:00:11Speaker 05

  I don't know.

• 1:00:11Speaker 02

  Imagine if they're like walking in.

• 1:00:13Speaker 05

  I said, like, come in. Oh, everybody. Look who's here. The not so earlys.

• 1:00:20Speaker 03

  Dream drink.

• 1:00:22Speaker 05

  I'm not done with my sides.

• 1:00:24Speaker 03

  Apologies. I thought I thought we'd walked away.

• 1:00:26Speaker 02

  No, we were.

• 1:00:26Speaker 05

  Oh, no, that's just from the.

• 1:00:29Speaker 02

  Yeah, but you're walking to another side.

• 1:00:31Speaker 05

  Yeah, you're exactly. Yeah, yeah, yeah. You're walking to duck fat potatoes.

• 1:00:36Speaker 02

  Oh, yeah.

• 1:00:37Speaker 05

  You know, the kind that you parboil them and then you scuff them up.

• 1:00:41Speaker 03

  Yeah, yeah.

• 1:00:42Speaker 05

  And then you put duck, like duck fat in a sheep pan, get it so hot in the oven, put those potatoes on that pan. So they're like sizzling and they just, there's, it's crazy. The way duck fat is like kind of sweet. It's like caramel or something. It's so crazy. Anyway, that's on period. And you know, you know what else I would put on the duck fat potatoes? Chicken salt.

• 1:01:08Speaker 02

  Yeah, yeah. I still don't really know what chicken salt is.

• 1:01:11Speaker 05

  I don't either.

• 1:01:12Speaker 02

  No.

• 1:01:13Speaker 05

  But it is special.

• 1:01:14Speaker 02

  Yeah.

• 1:01:14Speaker 05

  I think there's MSG in it.

• 1:01:16Speaker 03

  Hmm. Gotta be.

• 1:01:17Speaker 05

  Yeah.

• 1:01:18Speaker 03

  Absolutely gotta be.

• 1:01:19Speaker 05

  Yeah.

• 1:01:19Speaker 03

  They are very, very, it's very nice. I've only had it on fries.

• 1:01:23Speaker 05

  Yeah.

• 1:01:23Speaker 03

  But.

• 1:01:24Speaker 05

  It's so nice. And so, yeah, tomatoes, potatoes. I would also do like maybe just a really simple arugula salad.

• 1:01:30Speaker 02

  Nice.

• 1:01:31Speaker 05

  Lemon, olive oil, salt, pepper. But like really big arugula is the best, like from the farm, not the tiny ones you get at the grocery store.

• 1:01:41Speaker 02

  How big are the big ones from the farm? Cause I think I've only seen the tiny one.

• 1:01:44Speaker 05

  I feel like this, when they're like, when it's.

• 1:01:45Speaker 02

  Like one leaf, it's like that.

• 1:01:46Speaker 05

  Yeah.

• 1:01:47Speaker 02

  Wow.

• 1:01:47Speaker 05

  It's like the shape of arugula, but it's a little more like. It's like, it's more like free, it's less.

• 1:01:53Speaker 03

  Yeah.

• 1:01:54Speaker 02

  Yeah.

• 1:01:55Speaker 05

  Yeah. Yeah.

• 1:01:57Speaker 03

  Those are delicious, especially with a roast chicken. Oh, good.

• 1:02:00Speaker 05

  I know, I'm so excited.

• 1:02:02Speaker 02

  Who did the scuff first on the potatoes? Because now that's like, it's genius.

• 1:02:07Speaker 05

  No, I know. And it is like, it is something that has entered my mind because of weird like food obsession, like, like in, on Instagram.

• 1:02:15Speaker 02

  Yeah.

• 1:02:15Speaker 05

  Like, that is like trendy or something, the scuffing.

• 1:02:18Speaker 02

  The scuff, I mean, everyone does the scuff now. You gotta do the scuff to get the crisp. I mean, the first place I heard about the scuff, we've talked about this before, was Michael Caine.

• 1:02:27Speaker 05

  Really?

• 1:02:27Speaker 03

  Of course.

• 1:02:28Speaker 02

  He did, he did an interview in a newspaper where he said, this is how I do my roast potatoes. And he did the scuff. And this was years ago.

• 1:02:34Speaker 05

  Wow.

• 1:02:35Speaker 02

  It's Michael Caine's scuff.

• 1:02:36Speaker 05

  That's crazy.

• 1:02:37Speaker 02

  And I'm sure someone else did it first, but he knew.

• 1:02:40Speaker 03

  We gotta get Caine on this pod, man, and ask him about the scuff.

• 1:02:43Speaker 05

  I know.

• 1:02:44Speaker 03

  Ask him where he heard about the scuff, you know? I bet he'd love that. If you ever do a film with him, you can bring up that, the scuff.

• 1:02:50Speaker 05

  I think y'all are more likely to do a film with him than me.

• 1:02:53Speaker 02

  No way.

• 1:02:53Speaker 03

  Are you crazy? We're podcasters.

• 1:02:58Speaker 05

  But you're British.

• 1:03:00Speaker 03

  He's, he's in loads of American films.

• 1:03:02Speaker 05

  That's true, that's true.

• 1:03:03Speaker 03

  He loves it.

• 1:03:04Speaker 02

  Yeah.

• 1:03:04Speaker 03

  He doesn't do any English films anymore. He did an English film that day.

• 1:03:08Speaker 02

  And he only does films where he can hit the last shots of the day. We talked to Nick Frost about this, didn't we?

• 1:03:13Speaker 05

  My stomach, by this entire time, you have to do a global pass.

• 1:03:18Speaker 02

  No, we're gonna turn it up.

• 1:03:20Speaker 03

  Yeah. You'll get.

• 1:03:21Speaker 05

  It does make sense. The more we talk about the food, it's like.

• 1:03:23Speaker 02

  Yeah.

• 1:03:23Speaker 03

  Yeah, yeah. And Michael Caine.

• 1:03:26Speaker 05

  Nick Frost.

• 1:03:27Speaker 02

  Yeah, sorry, Michael Caine makes them order his shots in the day to be like far away and then getting closer and closer in so he can put his normal trousers on. And then.

• 1:03:36Speaker 05

  Oh, oh, literally.

• 1:03:37Speaker 02

  Put his normal clothes on. So, yeah, and then the last shot of the day is the close up. So he's fully in his own clothes. So he can just go home.

• 1:03:43Speaker 03

  That's great. I forgot that.

• 1:03:44Speaker 05

  That is so funny.

• 1:03:46Speaker 02

  It's brilliant.

• 1:03:47Speaker 05

  Well.

• 1:03:47Speaker 03

  You should do that, John.

• 1:03:48Speaker 05

  I know, I know.

• 1:03:49Speaker 03

  Start doing it.

• 1:03:51Speaker 05

  For just the power.

• 1:03:52Speaker 02

  What's the next film?

• 1:03:55Speaker 05

  Here we go, it's called Here We Go. I'm kidding.

• 1:03:57Speaker 03

  Oh, okay.

• 1:03:59Speaker 05

  I don't have, do I have one? No.

• 1:04:00Speaker 03

  When you, when you, when you do an H sound, I thought you were gonna say you were in the Harry Potter series.

• 1:04:06Speaker 03

  Really gonna laugh.

• 1:04:09Speaker 05

  No.

• 1:04:10Speaker 03

  It really makes me laugh that there are actors who know they're in it and they haven't been announced yet. I just, it makes me laugh all the time.

• 1:04:18Speaker 05

  Wait, wait.

• 1:04:19Speaker 03

  Just thinking about all, all, all the actors who have been cast in it already. And so they know they're definitely in it.

• 1:04:24Speaker 05

  Yeah.

• 1:04:24Speaker 03

  It hasn't been announced and they're just sitting around every day going, oh shit. Oh my god, that's gonna, oh my god. Okay, let's, let's see how this one goes down, because they're, they're announcing this person today. Let's see if people embrace, oh, I was worried about this. I was worried about this. I shouldn't have said this. I'm fucking Voldemort. I'm Voldemort, that's a huge part. A huge part. They're not letting anyone get away with this.

• 1:04:51Speaker 03

  I just wanna get away with it. I hope when, when, when we announce my one and everyone, everyone knows that I'm in it. I hope that everyone just responds like they did in the old days to Harry Potter. And I just think it's exciting. That's, is that too much to ask? I thought it'd be exciting.

• 1:05:04Speaker 02

  And then if I'm asked about it in the press, why I did it, I'll just go, I didn't know there was.

• 1:05:09Speaker 05

  Yeah.

• 1:05:09Speaker 02

  I've never heard of any.

• 1:05:10Speaker 05

  Oh, yeah.

• 1:05:10Speaker 03

  Yeah. I'll say, I didn't know there was any controversy, or I'll say that we, we, we don't agree.

• 1:05:14Speaker 05

  Yeah, I don't have a phone.

• 1:05:15Speaker 03

  We don't agree, but I can still work with her. And then people go, yeah, Joe Watt, fair enough.

• 1:05:20Speaker 05

  Has she been on the pod?

• 1:05:22Speaker 03

  Yeah, sure. Yeah, we don't agree with her, but we'll happily give her this platform.

• 1:05:26Speaker 02

  We've all got different opinions, you know.

• 1:05:27Speaker 03

  Yeah, yeah. We'll, we'll pay her to come on the pod. We know where that money's going.

• 1:05:33Speaker 03

  Um, have you made a note to take that out?

• 1:05:36Speaker 05

  No, no, you better, you better.

• 1:05:38Speaker 03

  Sometimes he makes little notes.

• 1:05:39Speaker 02

  That's a clip.

• 1:05:40Speaker 03

  Hmm. That better be a clip. That is a clip. You can put, you can, he's really, he's longing for clickbait these days because he's trying to get his YouTube channel off the ground.

• 1:05:48Speaker 02

  His, it's ours, James.

• 1:05:49Speaker 03

  It's his.

• 1:05:50Speaker 02

  It's our podcast, man.

• 1:05:51Speaker 03

  I don't give a shit about this.

• 1:05:52Speaker 02

  His YouTube channel.

• 1:05:54Speaker 03

  It's his, it's his little project. I, I.

• 1:05:56Speaker 02

  His little project.

• 1:05:57Speaker 03

  His project, the YouTube thing.

• 1:05:58Speaker 05

  It's all of ours. It's mine too, if you think about it.

• 1:06:02Speaker 03

  Congratulations, Joe.

• 1:06:03Speaker 05

  Thank you.

• 1:06:03Speaker 02

  Yeah. Welcome to the big time.

• 1:06:05Speaker 05

  Thank you, guys.

• 1:06:09Speaker 00

  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.

• 1:06:22Speaker 01

  Everybody, listen up.

• 1:06:23Speaker 00

  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.

• 1:06:46Speaker 02

  Your dream drink.

• 1:06:47Speaker 05

  I definitely think I would want Coca-Cola.

• 1:06:50Speaker 02

  Yeah.

• 1:06:50Speaker 05

  Like an ice cold Coke.

• 1:06:52Speaker 02

  Hmm.

• 1:06:53Speaker 05

  And I also think, and okay, this is actually something I struggled with on the way here and y'all can help me with this, is like, I do want sparkling water. I do want Coke, but I also want champagne.

• 1:07:04Speaker 02

  Yes.

• 1:07:05Speaker 05

  And that's insane to have that many sparkling drinks.

• 1:07:08Speaker 02

  That's so fizzy.

• 1:07:09Speaker 05

  It's crazy.

• 1:07:09Speaker 03

  You're gonna be on the ceiling like Charlie Bucket.

• 1:07:14Speaker 02

  Charlie and the Chocolate Factory?

• 1:07:15Speaker 05

  Oh, oh, oh, and I played Charlie.

• 1:07:17Speaker 02

  Yeah.

• 1:07:18Speaker 05

  Yeah, in third grade I played Charlie.

• 1:07:19Speaker 02

  Did you?

• 1:07:20Speaker 03

  You did?

• 1:07:20Speaker 05

  Yeah, in my third grade play.

• 1:07:23Speaker 02

  Was it at T-Pac?

• 1:07:24Speaker 05

  No, at my school. But there were, there was like one girl from my school who actually played Helen Keller at T-Pac. That's why I said that, by the way.

• 1:07:35Speaker 02

  Yeah.

• 1:07:36Speaker 05

  And I was so jealous.

• 1:07:38Speaker 03

  Yeah, you wanted to play Helen Keller?

• 1:07:40Speaker 05

  Yeah.

• 1:07:41Speaker 03

  Yeah, I bet you'd have been good at it.

• 1:07:43Speaker 05

  Thank you. And you get to do like crazy, have you ever seen The Mirror Coroner?

• 1:07:47Speaker 02

  No.

• 1:07:48Speaker 03

  No, I've seen clips of it.

• 1:07:49Speaker 05

  Famous like fight scenes with Annie Sullivan, the teacher who's trying to like tame her.

• 1:07:54Speaker 03

  Yeah.

• 1:07:55Speaker 05

  That's the play. That's not me.

• 1:07:56Speaker 03

  Yeah.

• 1:07:56Speaker 05

  Okay.

• 1:07:57Speaker 03

  Yeah.

• 1:07:57Speaker 05

  Um, but yeah, it's like, it's, it's wild. There's like crazy fight choreography in it.

• 1:08:02Speaker 03

  Physical fighting.

• 1:08:03Speaker 05

  Yeah.

• 1:08:04Speaker 03

  Oh, wow. I've not seen.

• 1:08:05Speaker 05

  She really resisted for a while there.

• 1:08:08Speaker 03

  Yeah, but you gotta see the play to find out.

• 1:08:10Speaker 05

  Yeah, yeah. Check it out.

• 1:08:11Speaker 03

  When you play Charlie Bucket, that's exciting.

• 1:08:13Speaker 02

  That's the exciting part to play.

• 1:08:15Speaker 05

  It will, I have to say, no.

• 1:08:17Speaker 02

  Okay.

• 1:08:18Speaker 05

  Because it's just like, I, it was too, like, sincere or something. It wasn't funny.

• 1:08:23Speaker 02

  Right. You wanna be Wonka really, don't you? You wanna be Wonka.

• 1:08:26Speaker 05

  I wanted to be Wonka. I wanted to be anyone else, honestly. I wanted to be Violet Beauregard.

• 1:08:31Speaker 02

  Oh, of course.

• 1:08:31Speaker 03

  Oh, yeah.

• 1:08:32Speaker 05

  Or Vrupasol.

• 1:08:33Speaker 02

  Yeah, yeah, yeah.

• 1:08:34Speaker 05

  I want to, I want to like have something to do.

• 1:08:35Speaker 03

  Spoil.

• 1:08:36Speaker 05

  I didn't wanna be like, da ba da ba da.

• 1:08:38Speaker 02

  Yeah.

• 1:08:39Speaker 05

  And I was really kind of paralyzed. I didn't know what to do.

• 1:08:42Speaker 02

  Who was playing Wonka?

• 1:08:44Speaker 05

  My, my best friend at the time, Jay.

• 1:08:46Speaker 03

  Still friends?

• 1:08:47Speaker 05

  No.

• 1:08:48Speaker 03

  That, that, that ended.

• 1:08:49Speaker 05

  That ended then.

• 1:08:49Speaker 03

  Yeah.

• 1:08:50Speaker 05

  Yeah.

• 1:08:51Speaker 03

  Yeah, all the other kids are more fun to play.

• 1:08:53Speaker 05

  Yeah.

• 1:08:54Speaker 03

  Augustus Gloop, Mike TV.

• 1:08:55Speaker 05

  Yes.

• 1:08:56Speaker 03

  Violet Beauregard, Vrupasol. You can really get into those characters.

• 1:09:00Speaker 05

  Yeah.

• 1:09:00Speaker 02

  This is a, an easy thing to say, but if, when we were at school, when we were school age, Gloop, personally, I would have been Gloop. This guy's got Mike TV written all over him.

• 1:09:09Speaker 05

  Oh, my god.

• 1:09:10Speaker 03

  I'm not getting cast as anyone else.

• 1:09:11Speaker 02

  Yeah, yeah.

• 1:09:12Speaker 05

  Were you bigger?

• 1:09:13Speaker 02

  Yeah, yeah. Yeah. And I would have really leant into Gloop.

• 1:09:17Speaker 05

  Oh, I wanna see pictures.

• 1:09:19Speaker 02

  Yeah, I can find some.

• 1:09:20Speaker 03

  Beautiful then, beautiful now.

• 1:09:21Speaker 02

  Yeah, beautiful baby boy.

• 1:09:23Speaker 05

  I bet, I bet y'all were so sweet.

• 1:09:26Speaker 02

  But we didn't do that. We did a production of Oliver. Um, and I played Charlotte, the undertaker's daughter.

• 1:09:33Speaker 05

  Is that true?

• 1:09:33Speaker 02

  Yeah, yeah, yeah. I went to an all-boys school and I was, you know, I was like, hey.

• 1:09:38Speaker 05

  Yeah.

• 1:09:39Speaker 02

  I'll play that part.

• 1:09:40Speaker 03

  Guess. Now, Ben hates guessing games on this podcast, but I'm gonna do it. So you got three guesses. Who played the Artful Dodger in that same production? It's a famous person. It's a musician. You have three guesses.

• 1:09:51Speaker 05

  Okay, okay, okay. Um, a musician who's British.

• 1:09:54Speaker 02

  Yeah.

• 1:09:55Speaker 05

  I literally can't think of anyone. A British musician.

• 1:10:00Speaker 02

  Well, you know, male, and you know male, you know male, because it was all boy school.

• 1:10:04Speaker 05

  Will you give me a subtle hint? Just help me along a little bit?

• 1:10:07Speaker 03

  They're in Mumford and Sons.

• 1:10:10Speaker 05

  That guy, Mumford.

• 1:10:11Speaker 02

  Yeah, yeah, yeah.

• 1:10:12Speaker 05

  Yeah, yeah.

• 1:10:14Speaker 02

  Yeah, Mumford.

• 1:10:15Speaker 03

  Well done, first guess.

• 1:10:16Speaker 02

  Yeah, yeah, yeah.

• 1:10:17Speaker 05

  Wow.

• 1:10:17Speaker 03

  Yeah, Mark's mum.

• 1:10:18Speaker 05

  Do you know him now?

• 1:10:19Speaker 02

  Yeah, I was cool with him. Yeah, I saw him the other day, actually, but we don't really see a lot of each other.

• 1:10:23Speaker 05

  Are you?

• 1:10:23Speaker 02

  No, we ran into each other, you know, celebrity, uh, party.

• 1:10:27Speaker 03

  Picking pockets.

• 1:10:29Speaker 03

  Picking pockets as usual.

• 1:10:31Speaker 02

  Yeah.

• 1:10:32Speaker 05

  It is funny that people do that, that like schools do that show and then like you have the what's her face, you know, like as long as he needs me.

• 1:10:40Speaker 02

  Yeah, Nancy.

• 1:10:41Speaker 05

  The and she's like abused, right?

• 1:10:43Speaker 02

  Yeah, and she's killed. She's killed at the end.

• 1:10:45Speaker 05

  Oh, my god.

• 1:10:45Speaker 02

  Bill Sykes kills her at the end and then the police shoot Bill Sykes. It's awful.

• 1:10:49Speaker 05

  Wow.

• 1:10:50Speaker 02

  And also like it's a posh school, right? So it's like loads of kids dressed up as workhouse children singing food glorious food.

• 1:10:56Speaker 05

  That's really funny.

• 1:10:57Speaker 02

  And they really like none of us had an idea of what they were actually singing about.

• 1:11:01Speaker 05

  Yeah, yeah, of course.

• 1:11:02Speaker 02

  Very well, very well fed boys.

• 1:11:04Speaker 05

  Yeah, and now and now look at you.

• 1:11:06Speaker 02

  And now look at me.

• 1:11:07Speaker 05

  Food podcast.

• 1:11:08Speaker 02

  Food podcast.

• 1:11:09Speaker 05

  Yeah.

• 1:11:09Speaker 02

  It all links back.

• 1:11:10Speaker 05

  Yeah.

• 1:11:11Speaker 02

  And also the, we talked about this on the podcast before, so you can cut this Ben, but I just want John to know, all of the adult roles were played by the teachers.

• 1:11:18Speaker 05

  That's so funny. That's crazy. Give those to the kids.

• 1:11:23Speaker 02

  Yes, the best roles.

• 1:11:24Speaker 05

  That's crazy. Like, I guess we'll do it.

• 1:11:27Speaker 02

  My maths teacher played Bill Sykes.

• 1:11:29Speaker 05

  That's insane.

• 1:11:30Speaker 02

  Mr. Hassan.

• 1:11:31Speaker 03

  I say keep it in, Ben, because it is funny every time.

• 1:11:35Speaker 05

  Or else there's gonna be this weird.

• 1:11:37Speaker 02

  Yeah.

• 1:11:37Speaker 03

  Yeah, exactly. You gotta keep it in.

• 1:11:39Speaker 02

  The headmaster was Fagan.

• 1:11:40Speaker 05

  That's.

• 1:11:41Speaker 03

  I don't think I did know that. I don't think that's come up before. The headmaster being Fagan, that is.

• 1:11:47Speaker 02

  Nancy was played by the head dinner lady.

• 1:11:49Speaker 05

  Is that true?

• 1:11:49Speaker 02

  Yes, that's true.

• 1:11:50Speaker 05

  That's crazy.

• 1:11:51Speaker 03

  That one, I I support that.

• 1:11:53Speaker 02

  Yeah, yeah.

• 1:11:53Speaker 05

  Can you imagine being one of the teachers and being in it? And it's like, just I'm just like thinking about getting ready for the show. And and knowing that you're supposed, like it's for the kids, like and you're not supposed to be excited, but actually secretly being so excited to see.

• 1:12:08Speaker 02

  This is my, this is my moment. Yeah, yeah, yeah.

• 1:12:11Speaker 05

  So embarrassing.

• 1:12:11Speaker 03

  Talking about it at home to your partner.

• 1:12:14Speaker 05

  It's whatever. Yeah.

• 1:12:15Speaker 03

  I'm trying to learn the line. That's one kid playing the undertaker's daughter. And he just doesn't, every time I deliver my lines, he just freezes up.

• 1:12:23Speaker 02

  I sma- I smashed it, man. I was brilliant.

• 1:12:25Speaker 05

  I bet you were so good.

• 1:12:26Speaker 02

  Yeah, yeah.

• 1:12:27Speaker 03

  Um, so I think you should have all three of those.

• 1:12:29Speaker 05

  Okay, thank you. It's kind of weird, but.

• 1:12:31Speaker 03

  I don't think it's weird.

• 1:12:32Speaker 05

  Okay.

• 1:12:32Speaker 02

  This is your dream.

• 1:12:33Speaker 05

  Thank you, thank you. Ice cold champagne.

• 1:12:37Speaker 02

  Yeah, a particular champagne?

• 1:12:39Speaker 05

  I don't really know anything about champagne, but you know, crisp, dry.

• 1:12:44Speaker 03

  Yeah.

• 1:12:44Speaker 05

  Ice cold.

• 1:12:45Speaker 02

  Yeah.

• 1:12:46Speaker 03

  And real pain for your champagne friends?

• 1:12:47Speaker 05

  And I bet I don't know. I don't know if champagne is dry. Wait, sorry, what did you say?

• 1:12:52Speaker 02

  My favorite thing is when James does a little joke and no one picks up on it. And you so quickly moved on.

• 1:12:59Speaker 05

  A real.

• 1:13:01Speaker 05

  A real pain for my sham friends.

• 1:13:03Speaker 03

  Do you want champagne for your real friends and real pain for your sham friends?

• 1:13:08Speaker 02

  Such a shit joke, man.

• 1:13:09Speaker 03

  It's not a joke, it's a saying. I invented it.

• 1:13:12Speaker 02

  I think it started as a joke, though.

• 1:13:14Speaker 05

  That's really a saying.

• 1:13:15Speaker 02

  I think the saying is supposed to be like, ooh.

• 1:13:17Speaker 03

  Well, it's a saying that I just know it as a saying that people say. They say champagne for my real friends and real pain for my sham friends. I'm asking you if you would like real pain for your sham friends, Jay, if you're listening.

• 1:13:31Speaker 02

  Yeah.

• 1:13:31Speaker 03

  Would you like real pain for your sham friends?

• 1:13:33Speaker 05

  So you're basically, the choice is you're choosing between giving your real friends, you're falling asleep. You're choosing between a reward, a gift for your real friends, or hurting people.

• 1:13:47Speaker 03

  No, you do both. I'm saying, I'm gonna give people like Claudia champagne because she's your real friend.

• 1:13:53Speaker 05

  Yeah.

• 1:13:54Speaker 03

  And people like Jay, will you want her?

• 1:13:56Speaker 02

  Real pain.

• 1:13:56Speaker 03

  Real pain because he's your sham friend.

• 1:13:58Speaker 05

  Just like.

• 1:13:59Speaker 02

  Yeah.

• 1:14:00Speaker 05

  Physical pain.

• 1:14:00Speaker 03

  Yeah, it's real. Yeah, it could be, however you interpret it, I guess, physical pain or emotional pain.

• 1:14:06Speaker 05

  I'm giving champagne to my real friends.

• 1:14:09Speaker 02

  Yeah.

• 1:14:09Speaker 03

  Yeah.

• 1:14:10Speaker 05

  And, yeah.

• 1:14:12Speaker 03

  And real pain to your sham friend?

• 1:14:14Speaker 05

  No, I'm making a choice. I'm just giving champagne.

• 1:14:18Speaker 02

  You've offered a choice, James.

• 1:14:20Speaker 03

  I'm saying I'd do both. I'd give like champagne to Ed, who's my real friend.

• 1:14:24Speaker 05

  Yeah, sweet.

• 1:14:25Speaker 03

  And real pain to Benito.

• 1:14:26Speaker 02

  Yeah.

• 1:14:27Speaker 03

  Like it gets put through an industrial fresher or something.

• 1:14:30Speaker 05

  No.

• 1:14:32Speaker 02

  What sort of glass do you want the champagne in?

• 1:14:34Speaker 03

  A real glass?

• 1:14:35Speaker 05

  Not, not a flute.

• 1:14:38Speaker 02

  Not a flute, no.

• 1:14:39Speaker 05

  I just don't, I'm not at a wedding, you know? That being said, I don't know the alternative.

• 1:14:48Speaker 02

  One of the more bowl-like ones?

• 1:14:50Speaker 05

  Yeah, maybe just like, actually, yes, just like a wine glass.

• 1:14:54Speaker 02

  Mm-hmm.

• 1:14:55Speaker 03

  I hate all the different glasses. Like, why can't we just have it all in a tumbler in just a normal glass? Like, that is, I love drinking out of a normal glass.

• 1:15:03Speaker 05

  Okay. I have to laugh because there's a huge reason, actually.

• 1:15:08Speaker 02

  Yes.

• 1:15:09Speaker 05

  You know, for something like champagne, you have to have the stem so that your hand isn't warming it up.

• 1:15:15Speaker 03

  I can't believe I have to tell you that.

• 1:15:18Speaker 03

  You're the one with the food podcast.

• 1:15:20Speaker 02

  He thinks olive oil is acid, if you remember.

• 1:15:23Speaker 03

  Well, if I'm drinking my tumbler of olive oil.

• 1:15:26Speaker 03

  Well, Hank can't warm that up.

• 1:15:28Speaker 02

  Also, the shapes of wine glasses are important.

• 1:15:32Speaker 05

  I didn't know that.

• 1:15:32Speaker 02

  Cause some of them have like a wide base.

• 1:15:34Speaker 03

  Queens breasts and this stuff.

• 1:15:35Speaker 02

  A wide base to aerate and you can get some movement in there, but also then a sort of narrow top sometimes to funnel the sort of aroma and stuff upwards towards the nose, but and keep it within the glass as well.

• 1:15:48Speaker 03

  No one's ever done that.

• 1:15:49Speaker 05

  Can you believe they can make, this is similar to like anchovy stuff. Can you believe they can make glass so thin?

• 1:15:56Speaker 02

  It's mad, isn't it?

• 1:15:57Speaker 05

  It's crazy. We take, we take all that shit for granted.

• 1:16:02Speaker 03

  When it is really thin though, like super, super thin.

• 1:16:05Speaker 05

  Yeah.

• 1:16:06Speaker 03

  All night I'm resisting biting.

• 1:16:08Speaker 02

  Biting it, yeah.

• 1:16:09Speaker 05

  That's so funny.

• 1:16:11Speaker 03

  All night I'm resisting just to.

• 1:16:12Speaker 05

  I don't think about that, of course, like, cause, cause you think it's gonna taste like sugar a little bit.

• 1:16:16Speaker 03

  It just, it just seems so tempting, not even the, the way it's gonna taste, just like.

• 1:16:20Speaker 05

  Texturally.

• 1:16:21Speaker 03

  It seems so close to breaking.

• 1:16:23Speaker 05

  Yeah, yeah.

• 1:16:24Speaker 03

  That I'm like, I'm just like, don't fucking buy it.

• 1:16:28Speaker 02

  You must have worked with sugar glass before.

• 1:16:30Speaker 05

  Yes, absolutely.

• 1:16:32Speaker 02

  That must be crazy cool.

• 1:16:35Speaker 05

  I think, I think. Genuinely think it's so cool.

• 1:16:38Speaker 02

  That must be a good day on the set.

• 1:16:40Speaker 05

  It is, it is.

• 1:16:42Speaker 02

  In search party, did you have to smash some stuff up? Cause that show went wild, right?

• 1:16:46Speaker 05

  That shit went wild. I had my hair fall out. I had a rash all over my body. I shit in my pants.

• 1:16:54Speaker 05

  I got to do such fun stuff, but I don't think I ever did that.

• 1:17:01Speaker 03

  Your dream dessert, here we are.

• 1:17:03Speaker 05

  Okay.

• 1:17:04Speaker 03

  The best one.

• 1:17:04Speaker 05

  Well, I might need y'all's help.

• 1:17:06Speaker 03

  Yeah, happily, happily.

• 1:17:07Speaker 05

  Because I feel like this is actually very British.

• 1:17:12Speaker 05

  Like, like bread pudding.

• 1:17:14Speaker 02

  Oh, yeah.

• 1:17:14Speaker 03

  Great.

• 1:17:15Speaker 05

  Right? Is that really British?

• 1:17:16Speaker 02

  It feels British.

• 1:17:17Speaker 05

  Yeah, like, cause I, I was, it would almost be too on the nose to come in and say sticky Joffrey pudding. But it's actually texturally not what I want. Yeah. I want bread pudding.

• 1:17:27Speaker 02

  Yeah.

• 1:17:27Speaker 05

  I want the little occasional moments of like crisp.

• 1:17:31Speaker 03

  Yeah, yeah. Crispy, crispy top.

• 1:17:32Speaker 05

  Yeah, the little crust.

• 1:17:34Speaker 02

  Crispy, almost like caramelized sort of on the top as well.

• 1:17:37Speaker 05

  Yes, cause that's, that's why I get confused, cause I want the caramelization. But I don't necess, I'm, but I don't.

• 1:17:47Speaker 05

  Necessarily want like butterscotch. So I mean, I love butterscotch. I guess I'm struggling. It's like I want the flavors of sticky toffee pudding, but I want the kind of all the chunks of the bread pudding.

• 1:17:59Speaker 02

  Yeah.

• 1:17:59Speaker 05

  Yeah, maybe there's some sort of combination we could do.

• 1:18:01Speaker 02

  Cause you get bread pudding in the States, right? But you would call it bread pudding. Here we would call it bread and butter pudding, I think.

• 1:18:08Speaker 03

  We do call it that.

• 1:18:09Speaker 02

  We call it bread pudding as well. It's two different things, actually, isn't it?

• 1:18:11Speaker 03

  It depends where you go, but like I think bread and butter pudding is more common here.

• 1:18:14Speaker 05

  What is bread and butter pudding?

• 1:18:16Speaker 03

  It's pretty much the same.

• 1:18:17Speaker 02

  It's more like a custard sort of in it. It feels more custardy.

• 1:18:21Speaker 05

  Yes.

• 1:18:22Speaker 03

  Might be some raisins in there.

• 1:18:23Speaker 05

  I love that. I love bread pudding with raisins in it. And then an ice cream.

• 1:18:30Speaker 02

  Yeah, well, it depends. It's your dream.

• 1:18:32Speaker 05

  I think you.

• 1:18:33Speaker 03

  There's a place near me to hear that. What do you think of this?

• 1:18:35Speaker 05

  As women, we often don't, you know. Um, no, I I would do ice cream. Really hot bread pudding, obviously, fresh out of the oven. Ice cream, you're putting it on, it's slightly melting.

• 1:18:46Speaker 03

  There's a place near me that does deep fried bread and butter pudding with cold custard. What do you think about that?

• 1:18:52Speaker 05

  Deep fried? Like as in like in a?

• 1:18:54Speaker 03

  They do, but it's not like crazy. Like it's.

• 1:18:58Speaker 05

  Are they? Are they putting some sort of crust around it? Like a or batter?

• 1:19:02Speaker 03

  No.

• 1:19:03Speaker 05

  Okay, well, that, okay, good.

• 1:19:05Speaker 03

  So it is like just a very crispy on the outside.

• 1:19:07Speaker 05

  I bet it's so good.

• 1:19:08Speaker 03

  It is so good.

• 1:19:09Speaker 05

  Yeah.

• 1:19:10Speaker 02

  You look really horrified.

• 1:19:11Speaker 03

  You did look horrified.

• 1:19:12Speaker 05

  I know because you know what I was, you know why? It's because of when people do like deep fried Oreos or something and there's like a batter around it and then they.

• 1:19:18Speaker 02

  You're from the south.

• 1:19:20Speaker 05

  I know, I know, I know.

• 1:19:22Speaker 02

  I've, you know, when I went, uh, chicken fried steak.

• 1:19:26Speaker 05

  I know.

• 1:19:26Speaker 02

  I saw that on menus a lot.

• 1:19:27Speaker 05

  It's so crazy.

• 1:19:28Speaker 02

  And then I saw something called chicken fried chicken, which didn't make sense to me at all.

• 1:19:32Speaker 05

  They're being cute.

• 1:19:33Speaker 02

  They're being cute. Okay.

• 1:19:34Speaker 05

  Yeah.

• 1:19:34Speaker 02

  But they prepare the chicken like it's a steak and then fry it like it's chicken.

• 1:19:40Speaker 05

  Wait, how did, okay, so they're like.

• 1:19:42Speaker 02

  Chicken fried steak is like steak, but with like.

• 1:19:45Speaker 05

  Steak that's like pounded out like schnitzel.

• 1:19:47Speaker 02

  Round it out and then like battered and deep fried.

• 1:19:49Speaker 05

  Yeah.

• 1:19:49Speaker 02

  But then I guess chicken fried chicken is like pounding out the chicken like you're preparing it like it's chicken fried steak, but then frying it like it's chicken.

• 1:19:58Speaker 05

  Isn't that just back around to being schnitzel again?

• 1:20:01Speaker 02

  I think it is.

• 1:20:01Speaker 03

  Yeah, it was like it.

• 1:20:02Speaker 02

  Yeah, but they call it chicken fried chicken.

• 1:20:05Speaker 05

  You had that in in America.

• 1:20:07Speaker 02

  No, I just saw it on a menu.

• 1:20:08Speaker 05

  Oh.

• 1:20:08Speaker 03

  And you never forgot it.

• 1:20:09Speaker 02

  Never forgot it. Think about it every day.

• 1:20:11Speaker 05

  Crazy, that's crazy.

• 1:20:12Speaker 02

  Rent pudding.

• 1:20:13Speaker 03

  But but a bit caramelly.

• 1:20:16Speaker 05

  Yeah.

• 1:20:16Speaker 03

  With some ice cream.

• 1:20:17Speaker 05

  But caramelly and like I don't like, I guess I don't know enough about it. It's like you're achieving a caramel flavor. But not from pouring a caramel sauce on it.

• 1:20:27Speaker 02

  Yeah, I guess it's like a sugar top, right?

• 1:20:29Speaker 05

  Yeah, that caramelizes naturally in the oven.

• 1:20:33Speaker 02

  But you know, this is your dream. Maybe you put a tiny little jug of butterscotch sauce on the side for you and then you can just.

• 1:20:38Speaker 03

  Dip it.

• 1:20:39Speaker 02

  Dip and add.

• 1:20:39Speaker 05

  Yeah.

• 1:20:40Speaker 02

  Yeah, yeah.

• 1:20:40Speaker 03

  And you want raisins in there as well.

• 1:20:42Speaker 05

  And well, now I'm confused. I don't know, man.

• 1:20:45Speaker 02

  This is where we like to get guests to.

• 1:20:49Speaker 05

  A state of total confusion.

• 1:20:50Speaker 02

  Confusion, just tired, you've really been through it. You never want to eat food again. You will hate all these foods now.

• 1:20:57Speaker 05

  No, that's not true. I could never. Do you think my meal is good?

• 1:21:02Speaker 03

  Well, let's see. I'm gonna lead it back to you now and.

• 1:21:05Speaker 05

  Stop! Stop it!

• 1:21:09Speaker 03

  You would like sparkling water.

• 1:21:10Speaker 05

  Let me see.

• 1:21:12Speaker 02

  No, that's magic. That's junior magic.

• 1:21:14Speaker 03

  You would like homemade sourdough. You would like your own homemade crustini with butter, anchovy, shallot, parsley, lemon juice and parmesan. Main course, you want.

• 1:21:23Speaker 05

  This is a trick.

• 1:21:24Speaker 03

  The Thomas Keller roast chicken with aioli and chimichurri and a wedge of lemon. Side dish, a sliced tomato with salt, pepper and olive oil, duck fat potatoes with chicken salt.

• 1:21:34Speaker 05

  Is it really?

• 1:21:35Speaker 03

  A rougarde salad, big from the barb.

• 1:21:42Speaker 05

  Thomas side.

• 1:21:45Speaker 05

  I thought it was pepper.

• 1:21:48Speaker 03

  It would be good if it was. Benny was a magician. He could have done that. He knows how to do that trick.

• 1:21:52Speaker 02

  That is so funny, man. That's the most.

• 1:21:55Speaker 03

  That is the most that anyone's ever been. Like, I have to see that. I can't. I can't not know how.

• 1:22:03Speaker 02

  Happened.

• 1:22:07Speaker 05

  No one's ever grabbed it.

• 1:22:08Speaker 02

  No, no, no.

• 1:22:09Speaker 03

  No one's ever grabbed it.

• 1:22:10Speaker 02

  Yeah.

• 1:22:10Speaker 03

  No one's ever been like, no, stop talking. I have to know how this is being done. Have you ever been to the Magic Castle? You get kicked out in seconds.

• 1:22:17Speaker 05

  I actually was like, you are such a good performer.

• 1:22:21Speaker 02

  Yeah.

• 1:22:22Speaker 05

  That you you are remembering.

• 1:22:23Speaker 02

  Yes.

• 1:22:24Speaker 03

  Memoized.

• 1:22:24Speaker 05

  And you're like, really committing to like staring looking down with your eyes.

• 1:22:29Speaker 02

  Yeah.

• 1:22:29Speaker 05

  I was really impressed.

• 1:22:30Speaker 03

  That would be good.

• 1:22:31Speaker 05

  Oh.

• 1:22:32Speaker 03

  Maybe I've got to do that.

• 1:22:33Speaker 05

  Y'all really got me. This is crazy. Do do people know it's an iPad?

• 1:22:37Speaker 03

  No, they don't know.

• 1:22:39Speaker 05

  Oh, I'm sorry. Are you?

• 1:22:40Speaker 02

  No, but we love that.

• 1:22:41Speaker 03

  Oh, no, no, no, the listeners, they can know. That's fine. But I thought you meant guests.

• 1:22:45Speaker 02

  We love that you were so into it and so wowed by it. A lot of guests just like, a lot of guests.

• 1:22:49Speaker 05

  Don't want to ruin it for your listeners.

• 1:22:50Speaker 02

  Yeah.

• 1:22:50Speaker 03

  Oh, yeah, yeah. No, I I've ruined it on other episodes before by going, oh, he's he's typed this in wrong. He's still typing it now.

• 1:22:57Speaker 05

  Okay, okay.

• 1:22:57Speaker 03

  Yeah, it's fine.

• 1:22:58Speaker 02

  Also, when we do the show live, that's that's how we do it.

• 1:23:01Speaker 05

  It's sent.

• 1:23:02Speaker 02

  Yeah, and then James once logged into the wrong thing and ended up playing a Lewis Capaldi video. So they know.

• 1:23:08Speaker 03

  Yeah, yeah, they know.

• 1:23:09Speaker 02

  Yeah.

• 1:23:10Speaker 03

  And you want ice cold Coca Cola and uh.

• 1:23:13Speaker 05

  Did you give it potatoes, tomatoes?

• 1:23:15Speaker 03

  Yeah, yeah, yeah.

• 1:23:15Speaker 02

  Yeah, yeah, yeah. That was what you were grabbing.

• 1:23:17Speaker 03

  You you you were losing your mind during that bit, so you won't remember any of that.

• 1:23:23Speaker 03

  A really dry champagne as well.

• 1:23:24Speaker 05

  Yeah.

• 1:23:25Speaker 03

  And for dessert, like a sticky toffee butterscotch flavored bread and butter pudding with cold ice cream. With some raisins.

• 1:23:31Speaker 05

  Yeah.

• 1:23:32Speaker 03

  Yeah. Feel good?

• 1:23:34Speaker 05

  I I still feel a little confused about my own dessert, but like, that's not, that's that's my fault. That's not y'all.

• 1:23:40Speaker 03

  I think it'll be good.

• 1:23:40Speaker 02

  It is a great menu.

• 1:23:41Speaker 05

  Oh, thank you.

• 1:23:42Speaker 02

  And you know, you know what it says to me? Quality and simplicity.

• 1:23:45Speaker 05

  Thank you. I'm actually proud of the simplicity.

• 1:23:48Speaker 02

  Hmm, yeah. That the anchovy thing.

• 1:23:50Speaker 05

  Wait, you guys? Oh, my God, I literally skipped the most important thing. I'm just gonna say it really fast. I, this is crazy. The Martha Stewart mac and cheese.

• 1:24:01Speaker 02

  Oh.

• 1:24:02Speaker 05

  So I know you're thinking, bread pudding and mac and cheese. What? Like, this is so, but the Martha Stewart mac and cheese is unbelievable. Add it to the iPad.

• 1:24:13Speaker 02

  Yeah, yeah.

• 1:24:13Speaker 05

  And then, because and and so and whatever, there's fresh grated nutmeg in it. You're using really quality cheeses for the bechamel.

• 1:24:21Speaker 02

  Yeah.

• 1:24:22Speaker 05

  And on top, you do these croutons, whatever. I made it. I used.

• 1:24:27Speaker 03

  Japanese milk bread.

• 1:24:29Speaker 05

  For the croutons and it was out of this world. And that is like literally to me, the most important part of the whole meal. And I can't believe I left it out.

• 1:24:37Speaker 03

  Wow.

• 1:24:38Speaker 02

  Well, no, that's good because we're ending on it. So this will be the memory that most people will have is the Martha Stewart mac and cheese.

• 1:24:42Speaker 05

  Yes. And you can look up the recipe.

• 1:24:47Speaker 02

  I really hope people watch this one. If you're listening, I hope you go, go and watch it.

• 1:24:51Speaker 05

  Yeah, I was throwing to the camera.

• 1:24:53Speaker 02

  John's doing a lot of good stuff down the camera.

• 1:24:55Speaker 03

  A lot of good facial stuff.

• 1:24:56Speaker 02

  Yeah. Yeah. Thank you so much, John.

• 1:24:58Speaker 05

  Thank you, guys. It was so fun.

• 1:25:05Speaker 02

  Well, there we are, James. That was a lot of fun.

• 1:25:07Speaker 03

  Fantastic. Thank you so much, John.

• 1:25:09Speaker 02

  Thank you, John. That was so much fun. And I would say, if you've listened to this, go and watch it as well.

• 1:25:14Speaker 03

  Yeah, watch the, watch it on YouTube. This episode, John is.

• 1:25:17Speaker 02

  He's so funny.

• 1:25:19Speaker 03

  Like so many faces that were making me laugh.

• 1:25:22Speaker 02

  Yeah.

• 1:25:22Speaker 03

  Like, I just would laugh so much at John's facial expressions.

• 1:25:26Speaker 02

  Right down the camera as well.

• 1:25:28Speaker 03

  Real good stuff.

• 1:25:29Speaker 02

  Yeah, really good. And John didn't say oat milk.

• 1:25:32Speaker 03

  So we can tell you that eternity will be in cinemas from December the 5th.

• 1:25:36Speaker 02

  Yes, it will be.

• 1:25:37Speaker 03

  Probably would have told you that anyway, but like.

• 1:25:39Speaker 02

  Yeah.

• 1:25:39Speaker 03

  Maybe we didn't have to kick John out of the dream restaurant.

• 1:25:41Speaker 02

  Yeah, which was good. Yes.

• 1:25:43Speaker 03

  Although I nearly kicked him out for grabbing my iPad.

• 1:25:45Speaker 02

  He grabbed the iPad at the end. I mean, hopefully go and watch that as well. That was amazing. He was so frustrated that he didn't know how it was done.

• 1:25:51Speaker 03

  It was like, I really did feel like a magician.

• 1:25:54Speaker 02

  Yeah, yeah.

• 1:25:55Speaker 03

  I was like, I'm blowing his mind.

• 1:25:56Speaker 02

  And because you've got a smart jacket on today.

• 1:25:58Speaker 03

  That's probably why he thought it was magic.

• 1:25:59Speaker 02

  Yeah, yeah, yeah.

• 1:26:00Speaker 03

  So I'm dressed smarter than usual. It's like, this must be.

• 1:26:03Speaker 02

  Yeah.

• 1:26:04Speaker 03

  A magician.

• 1:26:05Speaker 02

  This guy's a, this guy's a dapper, a dapper trickster.

• 1:26:08Speaker 03

  Yeah, yeah.

• 1:26:09Speaker 02

  Yeah.

• 1:26:09Speaker 03

  A dapper trickster.

• 1:26:10Speaker 02

  Uh, don't forget to check out the Patreon for Flicking the Bean with Edwin Coffey and the Great Unboxito.

• 1:26:15Speaker 03

  Yep. Get on that. You can watch both of those.

• 1:26:18Speaker 02

  And that was the last episode of the series, James.

• 1:26:20Speaker 03

  It was. Um, so au revoir to series fourteen.

• 1:26:24Speaker 02

  Yes.

• 1:26:25Speaker 03

  But beyond the new to, uh, series, I guess fifteen.

• 1:26:30Speaker 02

  Christmas specials first.

• 1:26:31Speaker 03

  Which is coming up. And there are two incredible Christmas specials with guests that it blows my mind.

• 1:26:37Speaker 02

  Yeah, two great guests and two great guests you never hear about together.

• 1:26:42Speaker 03

  Yeah, that's the only clue you get.

• 1:26:43Speaker 02

  Yeah.

• 1:26:43Speaker 03

  You would never hear about these two people together.

• 1:26:46Speaker 02

  And they're not together because they're separate episodes, but and there'll be best ofs as well, James.

• 1:26:50Speaker 03

  The only episodes you need to listen to every year.

• 1:26:52Speaker 02

  That's for you when you're cleaning your house.

• 1:26:53Speaker 03

  Yes.

• 1:26:54Speaker 02

  Thank you very much for listening to this series. We will see you at Christmas time. Bye bye.

• 1:26:59Speaker 03

  Goodbye.

• 1:27:14Speaker 00

  I've got big news. I switched to Verizon and got the new iPhone eighteen 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 twelve or iPad on them.

• 1:27:27Speaker 01

  Everybody listen up.

• 1:27:28Speaker 00

  Shh. Switch to Verizon and get the new iPhone eighteen Pro now. No trade in needed. And the latest iPhone every year with Simplicity Plan. Plus, choose Apple Watch Series twelve 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.