Will Arnett

The Dream Restaurant’s back in business for series 15, and our first booking is comedy royalty, Emmy-nominated actor, superstar podcaster and star of new movie ‘Is This Thing On?’, Will Arnett. Will Arnett stars in ‘Is This Thing On?’ which is in UK cinemas from 30 January. Follow Will on Instagram @arnettwill https://www.instagram.com/arnettwill Watch the video version of this episode on the Off Menu YouTube https://www.youtube.com/@offmenupodcast on Thu 22 Jan. 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/. 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.

• 0:01Speaker 00

  Welcome to 215 Maple Drive. We just put this property on the market.

• 0:06Speaker 01

  Love the crown moulding.

• 0:08Speaker 00

  Oh, wait until you see the walk-in closets and the bathroom tile.

• 0:12Speaker 01

  Does it have Verizon FiOS? You know, 100% fibre internet.

• 0:16Speaker 00

  No FiOS, but it looks like it's got cable. Let's check out the kitchen.

• 0:19Speaker 01

  No FiOS? Yeah... no thank you.

• 0:22Speaker 00

  Don't you want to see the rest? Okay, bye-bye.

• 0:25Speaker 02

  Get Verizon FiOS, because when you're moving, it's 100% or nothing.

• 0:45Speaker 03

  Welcome to the Off Menu Podcast, taking the crepes of conversation, adding the sugar of friendship and squeezing over the lemon juice of humour, James.

• 0:56Speaker 04

  A traditional.

• 0:58Speaker 03

  Yeah, trad- trad- crep. Or pancake, we say pancake.

• 1:02Speaker 04

  That's a gamble. My name is James Acaster. Together we own a dream restaurant. And every single week, we invite a guest and ask them a favour. Ever start a main course, dessert, side dish and drink, not in that order. And this week, our guest is...

• 1:12Speaker 03

  Will Arnett! Will Arnett, international treasure, James.

• 1:17Speaker 04

  Absolute comedy royalty, in my opinion. Very exciting.

• 1:20Speaker 03

  I'm fine!

• 1:21Speaker 04

  Yes, yes, so I never want to speak on your behalf.

• 1:24Speaker 03

  No, but I think, I think we're on the podcast together. We have a shared opinion. Everything we say is our opinion.

• 1:30Speaker 04

  Okay, that's interesting. That's an interesting new spin on it. As we move forward, we have the same opinions.

• 1:35Speaker 03

  Yes.

• 1:36Speaker 04

  Okay.

• 1:36Speaker 03

  Not Benito's, though.

• 1:38Speaker 04

  No, we don't share Benito's... oh, dear God.

• 1:40Speaker 03

  The spiciest of opinions, that guy.

• 1:42Speaker 04

  I imagine if we shared Benito's opinions, that'd be bad. I mean, Arrested Development, BoJack Horseman, Blades of Glory, the list goes on. He's done so many amazing things. And most recently, 30 Rock, of course. Ed specialist, subject to Mastermind, nothing gets past this guy. Because we have the same opinions, we have the same knowledge as well. Does that mean I did better on Mastermind now?

• 2:02Speaker 03

  You did pretty well anyway, didn't you?

• 2:03Speaker 04

  I was second from bottom.

• 2:05Speaker 03

  Well, I was joint-second, so, so was I, technically.

• 2:08Speaker 04

  We're the same.

• 2:09Speaker 03

  We're the same, brothers.

• 2:11Speaker 04

  Is This Thing On is Will's new film.

• 2:13Speaker 03

  Yes!

• 2:14Speaker 04

  Which is causing quite a stir here in the UK, because the inspiration for it is the life of archimedean John Bishop.

• 2:22Speaker 03

  Archimedean?

• 2:23Speaker 04

  He's ours.

• 2:24Speaker 03

  Yeah, I thought you were going into sort of Liverpudlian slang there.

• 2:29Speaker 04

  Oh, I like our comedian.

• 2:31Speaker 03

  Yeah.

• 2:32Speaker 04

  Yeah, I should have, I should have done that, actually. Apologies to Liverpool, I didn't see that trick. Although, isn't it more Manchester? Midlands, that's where I'm from, Benito. Benito, your opinions are not our opinions. So whatever you say is wrong.

• 2:46Speaker 03

  Maybe I'm wrong, well, I apologise to the people of Liverpool. But I will not apologise for saying that Is This Thing On is loosely based on John Bishop's story.

• 2:53Speaker 04

  Yes, which is very exciting. It's a man who, his marriage is in trouble.

• 2:58Speaker 03

  Yeah.

• 2:59Speaker 04

  And he starts doing stand-up comedy. And you see how that affects his relationship with, not just his wife, everyone in his life, and with himself.

• 3:06Speaker 03

  Opposite of my life.

• 3:07Speaker 04

  You, you just did comedy and then got married?

• 3:09Speaker 03

  Yeah, I did comedy, got married, and now my comedy's in trouble.

• 3:14Speaker 04

  Yeah, well, that's, that's, that's.

• 3:15Speaker 03

  Yeah.

• 3:16Speaker 04

  That's really, um, I mean, the listeners didn't know that. But yeah, hot news.

• 3:21Speaker 03

  Hot news.

• 3:21Speaker 04

  Ed's comedy's in trouble.

• 3:22Speaker 03

  My comedy's in trouble. And when Will's in, I'll be asking if he wants to make another film.

• 3:26Speaker 04

  Yeah.

• 3:27Speaker 03

  Based on a happy stand-up comedian, who then goes into a happy marriage. And his comedy's in trouble.

• 3:32Speaker 04

  Yeah, what would you call it?

• 3:34Speaker 03

  Is this thing on?

• 3:36Speaker 04

  You can go and see that Friday the 30th of January, it starts in cinemas.

• 3:39Speaker 03

  That's very, very soon.

• 3:41Speaker 04

  If you're listening in the UK.

• 3:43Speaker 03

  Bradley Cooper's directed it, James. Will Arnett's in it, it's based on the life of John Bish. Laura Dern's in it.

• 3:48Speaker 04

  I hope John Bishop gets invited to the Oscars, because.

• 3:50Speaker 03

  Kieran Heins is in it.

• 3:52Speaker 04

  Bradley Cooper's got a good track.

• 3:53Speaker 03

  Chloe Radcliffe's in it, our friend.

• 3:55Speaker 04

  Chloe Radcliffe, our friend, shout out to Radcliffe. But will Bish go to the Oscars?

• 4:00Speaker 03

  Oh, yeah.

• 4:00Speaker 04

  That's, that's what the whole country's thinking. Our comedian, John Bishop, will he end up on the red carpet, carpet at the Oscars?

• 4:09Speaker 03

  Well, that's a shame, isn't it? Because there's the red carpet for the stars, and then there's a bit, there's, there's just a red car.

• 4:14Speaker 04

  It's red carb-it. He has to eat spaghetti and bread and all sorts. They make you eat loads of carbs.

• 4:22Speaker 03

  I thought it was a bit where there's just a car. He's in the car park, the red carpet.

• 4:25Speaker 04

  Yeah, he's in the car park, John Bishop.

• 4:27Speaker 03

  Yeah.

• 4:27Speaker 04

  Johnny Bish.

• 4:28Speaker 03

  We've not had Bish on.

• 4:29Speaker 04

  We've got to get Bish on now that we've had Will on.

• 4:31Speaker 03

  I can't believe we've not had Bish on, our comedian.

• 4:34Speaker 04

  Yeah.

• 4:35Speaker 03

  But we've had Will Arnett on, who's playing a John Bish-style character.

• 4:39Speaker 04

  He's someone else's comedian, Will Arnett, and actor.

• 4:42Speaker 03

  Look, we should, people will be excited about this episode and we're banging on.

• 4:44Speaker 04

  Yeah, sorry guys, we're getting in the way.

• 4:46Speaker 03

  Secret ingredient?

• 4:47Speaker 04

  Secret ingredient is club sauce because in a rest of development, he is reading the menu to his mother Lucille and everything is with club sauce and he really delivers it in such a hilarious way. It's a great, great moment in a classic comedy show. So club sauce is the secret ingredient.

• 5:03Speaker 03

  We hope he doesn't say it.

• 5:04Speaker 04

  We really hope he doesn't say it.

• 5:05Speaker 03

  Lego Batman.

• 5:07Speaker 04

  Oh fuck, we gotta, we gotta talk about Lego Batman.

• 5:10Speaker 03

  It's the first episode of series fifteen, James.

• 5:13Speaker 04

  Holy smokes and not for nothing, it's our first episode in a new studio, even if some episodes have already gone out.

• 5:21Speaker 03

  Yeah.

• 5:21Speaker 04

  With us being in the studio, this is our first one.

• 5:23Speaker 03

  Yeah.

• 5:24Speaker 04

  Um, so big start to series fifteen and uh, this studio of course, looks the way it does because it's gonna be on YouTube. These, these full episodes are gonna be on YouTube. Ben wants it to look as nice as possible. Naturally, uh, I mean, I hate it.

• 5:38Speaker 03

  Yeah, James hates it. I mean, I don't know, I don't like having to film them.

• 5:41Speaker 04

  Yeah.

• 5:41Speaker 03

  I feel all washed up and.

• 5:44Speaker 04

  Yeah.

• 5:44Speaker 03

  Awful, constantly worried there's a camera on me.

• 5:47Speaker 04

  Yeah.

• 5:47Speaker 03

  It's not like we have makeup or anything, so I'll probably look washed out and.

• 5:50Speaker 04

  We're gonna look like absolute shit and like.

• 5:53Speaker 03

  Also, I'm not well today and I'm tired and sleep well, so I look like a fucking Easter Island head, so enjoy that.

• 5:59Speaker 04

  He look, he looks beautiful. I know, that won't surprise anyone, but uh.

• 6:03Speaker 03

  I feel, I feel awful.

• 6:04Speaker 04

  He feels awful. So like, if you wanna see us both feeling awful and like.

• 6:10Speaker 03

  Check out the YouTube.

• 6:10Speaker 04

  Just like absolutely hating the fact that Ben's made us uh, film the episodes now, go on YouTube and you can see just how much we're. I guess, hopefully not hating our lives. I think we'll be quite excited to speak to Will.

• 6:22Speaker 03

  Oh, so excited.

• 6:23Speaker 04

  But um, yeah, we won't be happy that it's being filmed.

• 6:27Speaker 03

  Yes, but watch it on YouTube tomorrow.

• 6:28Speaker 04

  Yeah, watch it on YouTube tomorrow. You gotta make sure you do that.

• 6:31Speaker 03

  Or just put it on and just walk out of the room.

• 6:33Speaker 04

  Yeah, either way.

• 6:34Speaker 03

  Yeah, yeah.

• 6:35Speaker 04

  Works for us.

• 6:36Speaker 03

  This is the off-menu menu of Will on it.

• 6:46Speaker 03

  Welcome Will to the Dream Restaurant.

• 6:48Speaker 05

  Can I just say? Can we just comment on Ben for a second?

• 6:53Speaker 03

  We should, yeah.

• 6:54Speaker 04

  Welcome Will on air to the Dream Restaurant. We've been spending here for some time. Please, comment on Ben.

• 6:58Speaker 05

  Well, he's just, he operates with excellence.

• 7:01Speaker 03

  Yes.

• 7:01Speaker 05

  And professionalism. He was like, you guys want to dick around? I need to take care of the clap.

• 7:05Speaker 03

  Yeah.

• 7:06Speaker 05

  And I'm happy to entertain all your BS, but I'm going to do what I need to do.

• 7:10Speaker 03

  Yeah, yeah, yeah.

• 7:11Speaker 05

  Professional. And I feel like I stepped in his way.

• 7:13Speaker 04

  Yeah.

• 7:14Speaker 03

  And he's like that socially. He's like that socially as well, Will. Like when we have some time off, maybe we'll go for a meal.

• 7:19Speaker 05

  Yeah.

• 7:20Speaker 03

  The professionalism never stops.

• 7:21Speaker 04

  No.

• 7:22Speaker 03

  What I'm saying is he's, he's not a good hang.

• 7:24Speaker 05

  Yeah. Okay. Wow.

• 7:26Speaker 04

  Very serious. Very serious.

• 7:28Speaker 05

  By the look on his face, news to him?

• 7:30Speaker 04

  Not news to him. We've received this over and over again from us. It was, for the listener, Will said, are we recording? And Ben's response was, we can be.

• 7:39Speaker 03

  Yeah.

• 7:40Speaker 04

  With a hint of sass to it.

• 7:42Speaker 05

  There was a hint of sass. There was a little bit. And I, it's funny. I don't think I've ever had that response. And I found it to be refreshing.

• 7:48Speaker 03

  Yeah.

• 7:49Speaker 05

  And simultaneously quite insolent.

• 7:52Speaker 03

  Yes. He's an insolent little lad.

• 7:54Speaker 05

  So I, anyway, the point is I've been getting this whole experience quite confused about how I, how I feel.

• 7:59Speaker 03

  Well, all of our North American guests are normally quite confused by, by the whole podcast. Yeah, to be honest.

• 8:03Speaker 05

  But the concept of a podcast or just this one?

• 8:06Speaker 03

  Not the concept of the podcast, but yeah, certainly. I mean, James is sometimes quite a confusing guy. I have to translate for quite a lot of.

• 8:14Speaker 04

  Usually, but I love that Ben's the one this time. It's really, it's, for me, it's refreshing. This isn't just refreshing for you, Will. This is.

• 8:20Speaker 05

  I'm not, I'm not really confused. And please don't mind me together with all the North American guests you've had on.

• 8:26Speaker 03

  No, no, no.

• 8:26Speaker 05

  Most of them are dullards. I will say, not true. But also, yeah, thank you for winking.

• 8:35Speaker 05

  Crazy that you went and agreed with me.

• 8:37Speaker 03

  Yeah.

• 8:38Speaker 05

  I know. I mean, what an affront to all your former North American. But I will say, so I, you know, I, what I thought was when they told me that I was gonna do this. I thought erroneously that we were gonna enjoy the meal. And I'm not the first, obviously, who thought that.

• 8:55Speaker 03

  Yeah, a few people have thought that.

• 8:56Speaker 05

  So I skipped.

• 8:59Speaker 05

  I skipped a meal. So I'm famished.

• 9:01Speaker 03

  Yeah, and it's the worst way to do this podcast is hungry because we're gonna be talking about the food. And there's gonna be some stomach gurgles on, on mic.

• 9:08Speaker 05

  Yeah, but I am gonna eat afterwards.

• 9:10Speaker 03

  Yeah, no, you should.

• 9:11Speaker 05

  I'm gonna, I'm gonna have, and I'm gonna get as close as I can to this meal that we're gonna talk about my.

• 9:17Speaker 03

  Oh, that's good.

• 9:17Speaker 05

  Yeah.

• 9:18Speaker 04

  That is good. I don't think anyone's done that.

• 9:20Speaker 05

  Is that true?

• 9:20Speaker 04

  People obviously do go and like have, eat after the podcast, but no one goes, I'm gonna try and replicate it as close as possible. This is great.

• 9:26Speaker 05

  Well, the question is, is, are, these are people who clearly don't know how to manifest.

• 9:30Speaker 03

  Yeah.

• 9:31Speaker 05

  You know, you have to put out into the world what you want.

• 9:33Speaker 03

  Yeah.

• 9:34Speaker 05

  And then it will come into your experience. And that is my belief, billion dollars. And for me, it's just, it's just about really keeping that idea alive, billion dollars. You know what I mean?

• 9:44Speaker 04

  I do.

• 9:47Speaker 05

  I guess I've always just billion dollars believed that.

• 9:51Speaker 03

  But you're gonna start with the meal afterwards and then.

• 9:53Speaker 05

  Well, I think that I. Raceboat. I don't even know what that means.

• 9:58Speaker 03

  Raceboat. You sound like a 12 year old boy now.

• 10:01Speaker 05

  And I'd like to have, and a raceboat and a new jumper.

• 10:06Speaker 03

  I see, I see, raceboat, I'm imagining one of the, like, the really slim.

• 10:10Speaker 05

  With the three guys.

• 10:11Speaker 03

  Yeah, yeah, yeah. And it's bouncing.

• 10:14Speaker 05

  Three guys operate a boat. Like, I mean, I guess, one's navigating.

• 10:20Speaker 03

  One's having a really good time.

• 10:22Speaker 05

  One's just there for enjoyment.

• 10:23Speaker 03

  Yeah, yeah.

• 10:24Speaker 05

  Or maybe DJing.

• 10:25Speaker 03

  Yeah. You can go on a raceboat on the Thames and when you go right past like where MI5 building used to be, they play the James Bond theme tune.

• 10:33Speaker 05

  Is that true?

• 10:33Speaker 03

  So, yeah.

• 10:34Speaker 04

  They play it very loud.

• 10:35Speaker 05

  Can you take a raceboat on the Thames?

• 10:37Speaker 03

  Well, someone else has to drive it, but you can be, as a passenger thing, yeah, it's a pretty fast.

• 10:41Speaker 05

  Or take a touristy thing then.

• 10:42Speaker 03

  Yeah, yeah.

• 10:43Speaker 04

  And they go quite slow for a bit, and then they. Go, it's not until we can get to this point that I can really crank it up. And then they get to that point, crank it up, James Bond theme really loud.

• 10:51Speaker 05

  Yeah.

• 10:52Speaker 04

  And then they go crazy.

• 10:53Speaker 05

  And they go crazy.

• 10:54Speaker 04

  And then the boats are slapping the water. Yeah. It's really, I, I la, I couldn't stop laughing.

• 10:58Speaker 05

  And it's pretty funny. One of my, one of the hardest laughs I had that I've ever had, and I've had a few.

• 11:04Speaker 04

  Yeah.

• 11:05Speaker 05

  Uh, in my life, we all have.

• 11:07Speaker 04

  Yeah.

• 11:07Speaker 05

  Uh, was, I was walking in Notting Hill on a, on a Sunday, like on the Portobello Road years ago. And there was tons of people out. It was like a, yeah, it was like a Saturday or Sunday. There was just tons of people walking. And some of those streets, as you're going down, you know, down into really the heart of Portobello Road. The cross streets, the streets are quite, uh, um, it's not that long between lights.

• 11:28Speaker 04

  Mm hmm.

• 11:29Speaker 05

  And there was a guy in like an orange Lambo, right? Like an orange sherbet Lambo. And he's at the light, tons of people waiting and the light turns green for him. And he cranks, he's got the top down and he's, he's got the shades. And he goes about twenty yards before he hits a really. And stops. And everybody, the, all the crowd just collectively burst out laughing at this guy.

• 11:54Speaker 04

  Yeah.

• 11:54Speaker 05

  And it must've been so humiliating. I mean, he must've, his self-esteem was low enough that he bought a Lamborghini.

• 11:59Speaker 04

  Yeah.

• 12:00Speaker 05

  Uh, and then he got humiliated.

• 12:02Speaker 04

  Yeah. And the tops down. You got to sit in there.

• 12:04Speaker 05

  And the tops down, yeah. And the tops down so he could, so he could hear it.

• 12:07Speaker 04

  Yeah.

• 12:07Speaker 05

  I mean, it was, there was no way around it. It was profoundly funny to me.

• 12:11Speaker 04

  And he manifested that orange Lambo.

• 12:13Speaker 05

  He did.

• 12:13Speaker 04

  Yeah.

• 12:14Speaker 05

  He did.

• 12:14Speaker 04

  Yeah. Speaking of things that make us laugh.

• 12:17Speaker 05

  Okay.

• 12:17Speaker 04

  Your new film, is this thing still on? Is this thing on? It's great.

• 12:21Speaker 05

  That's a sequel.

• 12:22Speaker 04

  Yeah.

• 12:23Speaker 05

  The sequel is.

• 12:24Speaker 04

  Is this thing still on?

• 12:24Speaker 05

  We, we've thought about it.

• 12:26Speaker 04

  That's when, that's when John Bishop's on the arena.

• 12:28Speaker 05

  Is this thing still on? We have, we joked that that would be the, the way you said that, yeah.

• 12:33Speaker 04

  Um, yeah, is this thing on? Uh, we're very excited about it in this country. I mean, we would be anyway, cause Bradley Cooper's directing it, you're in it. It's recipe for success, but also John Bishop.

• 12:43Speaker 05

  Yeah, John Bishop, the great John Bishop.

• 12:45Speaker 04

  It's, yeah, it should be pointed out, it's like inspired by his life, not about his life.

• 12:49Speaker 05

  Yes.

• 12:50Speaker 04

  But like, it's, you know, it's crazy for us that there's, there's a Bish movie.

• 12:54Speaker 05

  I know. We love Bish.

• 12:55Speaker 04

  Yeah. We love the Bish.

• 12:56Speaker 05

  Yeah, love the Bish. And, uh, crazily enough, I met him over a meal. Um, just to tie back and, um, thank you, Ben.

• 13:06Speaker 04

  Absolutely.

• 13:06Speaker 05

  And, um, just nothing.

• 13:10Speaker 05

  And, and, and I met him over a meal. I was on a, I was on a barge in Amsterdam. True story, having, having lunch on a barge and, uh, or one of those canal boats, not a barge, I guess. It'd be funny, an open barge, just with a table.

• 13:25Speaker 03

  And John Bishop's there.

• 13:26Speaker 05

  And it's me and John Bishop, just the two of us. And the candle, we candle, it keeps going out because, because of the wind.

• 13:33Speaker 03

  Yeah, and it's raining, it's starting to rain.

• 13:35Speaker 05

  We should have brought one of those glass things to put over it so the candle, but, but we both forgot. Right. Sorry, that's a different. So that's in this, is this still on, is that, is John Bishop's there?

• 13:46Speaker 05

  So we're on a barge and he told me the story. We met through a mutual friend and he told me the story of how he became a stand-up, which I found really inspiring. And, um, that's how it happened. And so his story of that was kind of the kicking off point of inspiring us, uh, to, to write this film. Uh, I, I immediately called my writing partner, Mark Chappell, who we were talking about before the show, is a, a great guy, hilarious writer, and we worked together many times before. I said, we gotta do this movie about John Bishop. Do you know his story? He said, I've been thinking about that. I know that story. And I wanted to do something. So that's how we started and we brought Bradley. We were talking about with Bradley, sort of send him this stuff that we've been working on. And he said, great, can I come in? And, um, what you guys have written is shit. Um, do you mind if I write a good script?

• 14:30Speaker 03

  Yeah.

• 14:31Speaker 05

  Not how that went down, but, uh, and, uh, Marco was jokes. He's like, if Bradley hadn't come on, we would have made a fairly decent romantic comedy. But it is true. Bradley came on and we, uh, we made this movie. So, yeah, but it's Bish at the heart of it. So, you know, I've been here in London. We've, we've had the premiere of the, at the London Film Festival. We, uh, done some press and it's been great hanging out with Bish. And after all these years, that was seven years ago.

• 14:53Speaker 03

  Yeah.

• 14:54Speaker 05

  And, and now we're, here we are. I can't believe that it actually happened.

• 14:57Speaker 03

  Was there any talk of you going full Bish and doing, doing the Scouse accent?

• 15:02Speaker 05

  There was, there was never talk of, put it this way, I don't think I have the guts to go full Bish.

• 15:12Speaker 03

  Not many people have the guts to go full Bish. Even Bish sometimes is like.

• 15:15Speaker 05

  I'd like to see it.

• 15:18Speaker 05

  I'd love to see it. No, yeah, he, uh, no, there wasn't. We, we toyed with it early on, like, oh, do we? Cause he's from Liverpool, Scouser, obviously. And then he was living outside of Manchester and do we do that? And we just didn't want it to feel, you know, Full Monty.

• 15:35Speaker 03

  Yeah.

• 15:35Speaker 05

  You know what I mean? Oh, due respect to Full Monty, great movie. We wanted to, we didn't want to, it wasn't, that wasn't the story we were telling. You know?

• 15:43Speaker 04

  People who wrote the Full Monty are from that background. I think it's in Sheffield.

• 15:47Speaker 05

  Exactly.

• 15:47Speaker 04

  And so if you're writing it, you want to write what you know and not just go, let's imagine what.

• 15:51Speaker 03

  Yeah, yeah.

• 15:52Speaker 05

  That's exactly what I meant, which is like, we want to do it justice in that way. And then if I'm doing it, I'm trying to do an accent to do, to try to go full Bish.

• 16:01Speaker 03

  Yeah.

• 16:03Speaker 03

  It's a dangerous accent to try and, to try and do as well. It's hard.

• 16:06Speaker 05

  It's, it's really hard. It's even hard for people from Liverpool to do.

• 16:09Speaker 03

  Yeah.

• 16:10Speaker 05

  Yeah.

• 16:10Speaker 03

  And they, yeah, they look in pain a lot.

• 16:11Speaker 05

  Yeah, they do.

• 16:13Speaker 04

  I would like, I mean, to not do it as a sequel, but for you guys to make, uh, just the John Bishop story and you do go full Bish and do it in Liverpool. And in a, in a kind of wet, hot, American summer style, which I'm probably thinking of because of, uh, well, all the people, Brad, Brad was in that one.

• 16:31Speaker 05

  Yeah, Brad was, yeah.

• 16:32Speaker 04

  So like, um, but like, I, I would like to see like that kind of, you do a film like that about Bish's life where you just do play John Bishop, do the voice.

• 16:40Speaker 05

  And kind of arch, a little bit arch, you mean?

• 16:43Speaker 04

  Yeah, a little bit of a, like a spoof film. It's like really, you're allowed to just be as silly as possible.

• 16:48Speaker 05

  Yeah.

• 16:49Speaker 03

  Do you take requests for films ever?

• 16:51Speaker 05

  I, uh, we, we just opened a request line. Yeah. We have a hotline, fully manned 24 hours a day. We have a whole team of people and, um, and then we also have a website.

• 17:01Speaker 03

  Yeah.

• 17:02Speaker 05

  And, uh, yeah. And then we also do, well, I also do in-home requests. So if people reach out and you sign up and then I come to your home and you pitch me at your house.

• 17:11Speaker 03

  Yeah.

• 17:11Speaker 05

  Cause I want to put you up.

• 17:14Speaker 04

  Kind of, yeah, well.

• 17:19Speaker 04

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

• 17:23Speaker 05

  Yeah.

• 17:27Speaker 04

  Don't even joke, because this has happened to us before.

• 17:30Speaker 05

  Really?

• 17:30Speaker 04

  Yeah, where a guest just goes, yeah.

• 17:32Speaker 05

  Is it true?

• 17:33Speaker 04

  Yeah, yeah, yeah.

• 17:33Speaker 05

  It's like a one word answer.

• 17:34Speaker 04

  Yeah, I mean, you've got your own podcast, you know how this world works. But sometimes guests have no idea.

• 17:43Speaker 05

  Well, to answer your question.

• 17:45Speaker 04

  Sparkling.

• 17:46Speaker 05

  Lovely. What did you think? If you had had to guess?

• 17:49Speaker 04

  I think sparkling.

• 17:49Speaker 03

  I think I would have gone with sparkling.

• 17:51Speaker 05

  Yeah.

• 17:51Speaker 04

  Yeah.

• 17:52Speaker 05

  And tell me why? Just based as a thin slice, as just a first impression, why you would think I'd go sparkling?

• 17:57Speaker 04

  I'll be honest, Will.

• 17:58Speaker 05

  Yep.

• 17:58Speaker 04

  This is my answer, because we've only just met.

• 18:02Speaker 05

  Yeah. I demand rigorous honesty.

• 18:05Speaker 04

  I've got a pre-existing parasocial relationship with your work, so I would say that I would think Job, BoJack, a lot of your characters would have sparkling.

• 18:15Speaker 05

  Yeah.

• 18:15Speaker 04

  I can't imagine those characters choosing still water.

• 18:18Speaker 05

  Yeah.

• 18:19Speaker 04

  And your character in Blades of Glory is definitely having sparkling water. So I've got to assume you get cast in those roles for a reason, and you're a sparkling water guy.

• 18:29Speaker 05

  Yep.

• 18:30Speaker 04

  That's what I would assume.

• 18:33Speaker 05

  Can I just say something? And I mean this, I appreciate the candor.

• 18:38Speaker 03

  Personally, I think you're a very well put together man. You're stylish.

• 18:42Speaker 05

  Thank you.

• 18:42Speaker 03

  And I can't imagine you having still water. I imagine you sitting on a piazza in Rome, maybe sipping a sipping a sparkling.

• 18:48Speaker 05

  Thank you.

• 18:49Speaker 03

  Yeah.

• 18:50Speaker 05

  By the way, not styled the clothing from anywhere. This is all mine.

• 18:54Speaker 04

  No, this is good.

• 18:55Speaker 05

  A lot of your guests come in styled by their stylist and all their legitimately, this is me.

• 19:00Speaker 04

  Yeah, Ben's been styled by a stylist today.

• 19:02Speaker 05

  Has he?

• 19:02Speaker 04

  Yeah.

• 19:04Speaker 05

  Okay. And still has eyesight. I'm still in full. Do you get change in the dark? No, okay.

• 19:12Speaker 05

  Ben, Ben looks very good, I must say.

• 19:14Speaker 03

  Ben looks good, he always looks good.

• 19:15Speaker 04

  Always looks good.

• 19:16Speaker 05

  He's got a good. Is that a corduroy? It is.

• 19:18Speaker 04

  If you want it to be.

• 19:19Speaker 05

  Yeah.

• 19:21Speaker 05

  We can be.

• 19:21Speaker 04

  Yeah, it can be if you want it to be.

• 19:25Speaker 05

  By the way, um, now, did you guys, when you decided to, the studio is quite nice. I mean, I feel honored to be in the, in the new space, the renovated space.

• 19:33Speaker 03

  Yes, you're the first, you're the first guest. I'll be honest. This is the first time I've seen it today. Cause normally, so we used to have a big table in here and we'd all sit around a table. There's a bit more of a circular discussion. But I thought this wall was gonna go, is what I thought. So it's quite, it's quite tight in here, isn't it?

• 19:49Speaker 05

  You guys are quite, sorry, I just got this from the bookshop.

• 19:53Speaker 05

  I just.

• 19:54Speaker 04

  You're right. Stacey Dooley's book, Dear Minnie.

• 19:56Speaker 03

  Yes.

• 19:57Speaker 04

  You're reading that now?

• 19:58Speaker 05

  Have you guys had a chance?

• 20:00Speaker 03

  No, but we have, we have interviewed her about it, but we've not had a chance.

• 20:04Speaker 05

  Do yourselves a favor.

• 20:06Speaker 05

  I actually don't know what it's about, so I say, oh, Sarah Pascoe, I know Sarah Pascoe.

• 20:10Speaker 03

  There you go.

• 20:11Speaker 04

  Are you gonna do a Sarah Pascoe movie?

• 20:14Speaker 04

  That would be good, based, based on Sarah's life.

• 20:16Speaker 05

  Uh, by the way. Legend.

• 20:19Speaker 03

  Yes, total legend.

• 20:20Speaker 05

  Has he been on the?

• 20:21Speaker 03

  Yeah, he's been on the pod.

• 20:22Speaker 05

  I just saw him last night. He was at the screening last night.

• 20:24Speaker 04

  Richard E. Grant, we're talking about.

• 20:25Speaker 05

  Richard E. Grant, well, maybe, if you guys air any of the video, they might be able to see that.

• 20:29Speaker 04

  Oh, yeah, yeah, yeah.

• 20:30Speaker 03

  Just for the audio, the audio notes.

• 20:32Speaker 05

  Presentationally. I don't normally just hold it up for people like this. Have you seen?

• 20:37Speaker 03

  That's how you met him last night, you were just holding it up.

• 20:39Speaker 05

  I met him, I was holding his book outside of his house.

• 20:41Speaker 03

  Yeah.

• 20:42Speaker 05

  With a marker, with a Sharpie. Um, and he, um, he came to the screening last night. I had the chance to meet him years ago. And, um, Richard E. Grant is my favorite, uh, Richard, With Alan and I is my favorite film of all time. Anyway, they, he surprised me and he came to the screening last night and it was an unbelievable thrill. I came down and he was there in the green room and he's, and he was very complimentary about the film and he gave me a big hug and it, and to think that what seventeen year old me would have thought, when I, I saw that film when it came out, that he came to a screening of our film blew me away. It was a real life moment. I'm still riding the high right now. And also the drugs.

• 21:19Speaker 03

  Yeah.

• 21:20Speaker 05

  But I'm riding too high.

• 21:22Speaker 03

  Yeah, yeah. And that's, that's good. The double highs.

• 21:24Speaker 05

  It's incredible.

• 21:25Speaker 04

  What's been the biggest one of those moments you've had in your career?

• 21:28Speaker 05

  That's a big, that, that's a really big one for me. I've had a few, you know, I really get so struck by, by, you know, sporting figures like athletes and people in that. So there was a guy, there was a Canadian hockey player called Wendell Clark, who's been my idol forever. And I, I find, and I spent a lot of time around the Toronto Maple Leafs are my team. So he was the captain and he was just a great, incredible, all around player, fighter, tough, goal scorer. Just a, just a salt to the earth dude. And I met him last year. About a year and a half ago, and it was in, one of those things that was incredible. And, and I'd been around the team a lot and all that, but for, we kept missing each other for years. I was in an elevator and he got in, I saw him come in and he stood in front of me like this.

• 22:13Speaker 05

  And then turned around, he was facing out because we're in the elevator. I was behind, it was with my dad. And then his wife looked over and saw, and saw me and then she nudged him and he turned around and we, we embraced and got off the elevator. It was a mind blow. And then Jürgen Klopp from Liverpool was the manager of Liverpool.

• 22:28Speaker 03

  Yeah.

• 22:29Speaker 05

  Yeah. And then he and I, and yeah.

• 22:31Speaker 04

  Was Bish there?

• 22:32Speaker 05

  Bish was not, well, actually, he told me last night, Bish was there, but he was in the stands and I didn't know he was there. And I was down, I happened to be on the pitch. It was Jürgen's second last game.

• 22:43Speaker 03

  Happened to be on the pitch.

• 22:44Speaker 05

  Yeah. I mean, I wasn't, I didn't think I was going to start at all. Like there was no, I mean, you know, you never think you're going to start.

• 22:51Speaker 03

  You always take your boots with you, right?

• 22:53Speaker 05

  Take your boots and you've had a good week and you know, you've trained hard with the lads and, and then, and you never know. Cause you know, you never know what the skip's gonna, you know, what, what, you know, what the gaffer wants to do, you know what I mean? Yeah. Anyway, so that was another thrill, Jürgen Klopp.

• 23:06Speaker 04

  Popadoms or bread? Popadoms or bread, Will Arnett? Popadoms or bread?

• 23:10Speaker 05

  What did he say?

• 23:12Speaker 03

  He said, popadoms or bread? This is the, the course at the beginning, you're either being brought, popadoms or bread?

• 23:18Speaker 05

  Popadoms or bread?

• 23:19Speaker 03

  Yes.

• 23:20Speaker 04

  Yeah.

• 23:20Speaker 05

  Bread.

• 23:21Speaker 03

  Thank you. And don't worry, everyone always needs a translation from what James has said there.

• 23:25Speaker 05

  Well, also it's, I mean, it's the sure, sure volume and not just the volume in terms of sound.

• 23:29Speaker 03

  Yeah.

• 23:29Speaker 05

  That sound came at me in volume.

• 23:32Speaker 03

  Yes.

• 23:32Speaker 05

  You know?

• 23:33Speaker 03

  I'll, I'll be honest.

• 23:34Speaker 05

  To the power of three.

• 23:35Speaker 03

  First time we've done it in this space.

• 23:38Speaker 05

  Did you find it loud?

• 23:39Speaker 03

  I did, you know, I found it really loud. I hated it, the most I've ever hated it.

• 23:43Speaker 05

  Yeah.

• 23:43Speaker 03

  And also I was taking a sip of water, so I nearly. I nearly spat on you.

• 23:47Speaker 05

  Would have been great to have a spit take.

• 23:48Speaker 03

  Yeah, it would have been good. That's the clip sorted.

• 23:50Speaker 05

  I was, I was, it is.

• 23:51Speaker 03

  Yeah.

• 23:52Speaker 05

  I was, I think at the end, we should all try spit takes.

• 23:55Speaker 03

  Yeah, okay.

• 23:55Speaker 05

  Can we do that at the end in case we, because we don't want to spit on the mics and stuff. But I did, I tried to do one yesterday and I ended, I knew something was coming up. And so the guy said something and then I, and then I afterwards filled my mouth with sparkling water and then did a spit take.

• 24:10Speaker 03

  A sparkling spit take is, it's rare.

• 24:13Speaker 05

  I mean, it's the Cadillac of spit takes.

• 24:16Speaker 05

  Because it comes out and it's got something to it, you know? Which is, again, to go, not to go back to sparkling water, because we've moved onward and bred, but, but really sparkling water, I mean, it just dances in your mouth.

• 24:26Speaker 03

  Yeah. Spit takes only really work with all liquid, I find, though.

• 24:31Speaker 05

  Yeah.

• 24:31Speaker 03

  You can't do a food spit take particularly, I don't think.

• 24:34Speaker 05

  No, no, it's not good. It's, I mean, it wouldn't, it wouldn't be great with any, really, any kind of food would be pretty.

• 24:41Speaker 03

  Yeah.

• 24:42Speaker 05

  Gross, you know?

• 24:43Speaker 03

  Scrambled egg.

• 24:43Speaker 05

  Chiramisu spit take. Revolting.

• 24:47Speaker 03

  Yeah, but what's the grossest thing you've had to do with food on camera? And is it the mustard parmesan thing from invested development?

• 24:54Speaker 05

  That was pretty rough.

• 24:55Speaker 03

  Pretty disgusting.

• 24:55Speaker 05

  That was pretty rough.

• 24:57Speaker 03

  Here's a question about that.

• 24:58Speaker 05

  Yeah. Thank you for teeing yourself up.

• 25:02Speaker 03

  He will, he will, he will do that.

• 25:03Speaker 05

  I like it. I like it a lot.

• 25:04Speaker 03

  You better get used to that.

• 25:05Speaker 05

  By the way, I, you know, I have a podcast. And we, I often say.

• 25:10Speaker 03

  Is that why we're putting the ad in for your podcast?

• 25:12Speaker 05

  We just, you're not going to go, oh, Smartless, get it now on Sirius XM, wherever you get podcasts, and switch over to Smartless Mobile. I don't know what kind of service you guys have on your phone. Anyway, because if I did something, that would be gross.

• 25:24Speaker 03

  Yes.

• 25:25Speaker 05

  But I also do, I go, I've started doing this thing, I've noticed on the podcast, it drives me crazy, go, let me ask you a question. And I'm like, why didn't I just ask the question? What am I doing?

• 25:33Speaker 03

  We're very bad for stuff like this.

• 25:34Speaker 05

  Yeah.

• 25:35Speaker 03

  Quite often, one of us will ask a question and the other one will say to them, good question, man.

• 25:40Speaker 05

  Yeah, that's good. I like that.

• 25:41Speaker 03

  So we'll be like, we'll gas each other up.

• 25:42Speaker 05

  Have you ever read comments and stuff about your, about the podcast, like on Instagram and stuff? Sometimes you'll read stuff and I agree with them. People go, I fucking hate Will when he does that. I go, I hate Will when he does that too. I hate me too, man. We're in agreement here. We're in agreement. He looks like shit. I agree. I thought I looked like shit too. Anyway. Question about Arrested Development and the mustard and Parmesan.

• 26:04Speaker 03

  In the Ninja Turtles film that you were in.

• 26:07Speaker 05

  Thank you so much.

• 26:09Speaker 03

  At one point, your character also eats mustard and Parmesan. And there is careless whisper by George Michael playing in the background. Who's obviously that is a reference to when it happens in Arrested Development. Whose idea was that?

• 26:22Speaker 05

  Obviously mine, nobody else knew what.

• 26:25Speaker 05

  It was, it's sometimes you just look for things to kind of entertain yourself. And so that that was like a little Easter egg just for me. And I said, hey, I think I'm gonna do the mustard. And they were like, yeah, go for it. Anyway, all right, move that light like nobody gave a shit.

• 26:39Speaker 03

  It's a very loose improv feel on the Ninja Turtles.

• 26:42Speaker 05

  Man, it's incredible. And you got the, thanks for getting the vibe. It was.

• 26:48Speaker 05

  Those films did well.

• 26:49Speaker 03

  Yeah.

• 26:50Speaker 05

  They did well for what for their audience that they they did very well.

• 26:52Speaker 03

  I'm a dedicated Ninja Turtle guy.

• 26:54Speaker 05

  Is that true?

• 26:55Speaker 03

  Hero Turtles, they were called here. Did you know that?

• 26:57Speaker 05

  Were they?

• 26:58Speaker 03

  Teenage Mutant Hero Turtles.

• 26:59Speaker 05

  No, is that true?

• 27:00Speaker 03

  That's true.

• 27:01Speaker 05

  It was. Why? They didn't want to offend the ninjas.

• 27:04Speaker 03

  I think they were.

• 27:04Speaker 05

  This country is crawling with ninjas.

• 27:08Speaker 03

  I think they were worried that we didn't know what ninjas were.

• 27:11Speaker 05

  Is that true?

• 27:11Speaker 03

  They didn't want us to learn about ninja. And I guess the first time you learn about ninjas, ideally, it shouldn't be, they shouldn't be turtles. Cause that's gonna, that's gonna color your whole opinion of ninjas moving forward, right?

• 27:21Speaker 05

  Well, yeah, I mean, yeah, you don't want to sully, you know, the, the, just the, the, the legend of ninjas or just the idea of ninjas. You want that to remain as pure as possible.

• 27:32Speaker 03

  Absolutely, yeah.

• 27:34Speaker 05

  And I get that.

• 27:36Speaker 03

  So bread, you're having bread?

• 27:37Speaker 05

  So I'm having bread.

• 27:39Speaker 03

  Do you have a type of bread that is your dream bread?

• 27:42Speaker 05

  No, I, you know, I, so I was thinking about this. I had a really a nice bread last night that I did not, I didn't partake in. It was late and I knew I was having a big meal. So I, but I do often, I have a, generally my rule is I'll only have bread at a meal if it's warm.

• 28:00Speaker 03

  Nice.

• 28:00Speaker 05

  If it just comes out and it's bread, if you haven't bothered to warm it up, then I'm not gonna bother eating it.

• 28:05Speaker 03

  Yeah.

• 28:06Speaker 05

  And.

• 28:06Speaker 03

  And do you say that to them?

• 28:08Speaker 05

  Obviously, I go into the kitchen.

• 28:09Speaker 03

  Yeah.

• 28:10Speaker 05

  But I don't have to say it to them because I have pre-made cards that say that.

• 28:14Speaker 03

  Yeah, that's nice.

• 28:14Speaker 05

  Yeah. And it's just a nice, and you just do one of those kind of like really, and just put it like that, push it forward on the desk, on the counter.

• 28:22Speaker 03

  I've never done that. I'd love to do that.

• 28:24Speaker 05

  I know, push something forward.

• 28:25Speaker 03

  Like a man with a psych code.

• 28:26Speaker 05

  Yeah.

• 28:27Speaker 03

  Yeah, or that's the.

• 28:27Speaker 05

  Like a bank robber style where you put like the number, the amount, you know, the note, put the money in the bag.

• 28:33Speaker 03

  Yeah, twenty five dollars.

• 28:34Speaker 05

  Yeah, twenty five. No, and so I have, I'd like it to be warm. Couple of things here. Also, when you open the restaurant before customers get there, take the butter out of the fridge.

• 28:45Speaker 03

  Yeah.

• 28:45Speaker 05

  Yeah. What are we doing?

• 28:47Speaker 03

  Yeah, yeah.

• 28:48Speaker 05

  Stop it. It's not gonna go bad from the time you, everybody gets there and starts prepping and I sit down for my meal.

• 28:54Speaker 03

  Hmm.

• 28:54Speaker 05

  I don't need it. I don't need it to spread across my, ruin the texture of my bread and spread across in little chunks and ball up.

• 29:02Speaker 03

  Yeah.

• 29:02Speaker 05

  And now I've gotta like take the little, the ones that are individually wrapped and warm it with my hands.

• 29:06Speaker 03

  Yeah.

• 29:07Speaker 05

  So I can, and that goes for toast too. Guess what? Butter it before you bring it to the table for me, please.

• 29:13Speaker 03

  Are you like it pre-buttered?

• 29:14Speaker 05

  Absolutely. I want it to come buttered. Otherwise, what are we doing?

• 29:21Speaker 03

  Yeah.

• 29:22Speaker 05

  Are we civilized or not?

• 29:24Speaker 03

  How do you know that the restaurant know how much butter you like on your toast?

• 29:28Speaker 05

  Guess.

• 29:29Speaker 03

  They, they, they should guess.

• 29:30Speaker 05

  Mm hmm. Just in the way that you guess I like sparkling. Take a look at me.

• 29:33Speaker 03

  Yeah. Size you up.

• 29:35Speaker 05

  Size me up. Yeah, go, this guy likes to go deep with butter.

• 29:39Speaker 03

  Yeah.

• 29:39Speaker 05

  He's a sophisticated guy. Crispy toast, but then have just, just a thin layer over all of it. I think everybody would pretty much be fine with that.

• 29:46Speaker 03

  Yeah, yeah, sure.

• 29:47Speaker 05

  And you do, obviously there are psychos out there that like dry toast.

• 29:51Speaker 03

  Well, who are they? I mean, who are those people?

• 29:53Speaker 05

  And we want to, guess what? We want to try to filter those people out anyway. We want to find, we want to know who you are.

• 29:58Speaker 03

  Straight to prison.

• 29:59Speaker 05

  Straight to prison.

• 30:00Speaker 03

  Yeah.

• 30:01Speaker 05

  No trial.

• 30:01Speaker 03

  For more dry bread. And the thing is, they'd love it, wouldn't they?

• 30:04Speaker 05

  Oh, they're dying to go to prison. Well, that sounds lovely, Will. Okay, oh, sorry. The last thing with the bread. I like it when it comes out when those little round, like a little round loaf. Hmm. That they cut, that they quarter. Yeah. So you cut off a big chunk and it's, and then the steamy comes out and then you put a nice soft butter on it. Hmm. And here's the ultimate, the Everest of warm bread before a meal. A really well-made pretzel roll. Oh, nice. Pretzel bread. Is that what you would like for your dream meal?

• 30:37Speaker 04

  Yeah, yeah, it's less of a thing.

• 30:39Speaker 05

  Maybe, maybe it's more America, but there's a restaurant in New York that does a pretzel bread. That'll blow your, you, put it this way, you're gonna wanna button up your socks, cuz it might, it might blow them off. Yeah, yeah, yeah.

• 30:52Speaker 04

  Put a shout out to the restaurant?

• 30:54Speaker 05

  The Strip House on 12th Street in New York, between University and Fifth Ave. My, for me, pound for pound, best steak in America. Wow. Yeah. And people have all these other big fancy names. This is, they, consistency is key with the restaurant. We all know that. We're all in the restaurant business. Yeah.

• 31:12Speaker 05

  And it is just consistently fantastic, the way they, the way they, just amazing. I don't trust a lot of restaurants to, to, to order medium rare anymore. Okay. Because they can't get it right. Yeah. But Strip House, I go medium rare cuz they do it right. And the pretzel roll blows your socks off. Pretzel roll. This is, I mean, to quote many great people, forget about it.

• 31:37Speaker 05

  Finally. But yeah, you got, you got Ben, Ben laughed. Got a laugh of Ben.

• 31:44Speaker 04

  You start your menu proper now, Will, your dream starter. Anything specific? Is it from a specific place like the bread one?

• 31:51Speaker 05

  This one is not from a specific place. Mm-hmm. It's just, it needs to be, uh, well, it, it needs to just be well-done. And, and I don't mean cooked well-done. I mean, it needs to be well-made. And that is, and I'm gonna go. A lot of my stuff I'm gonna do are gonna be, are fairly classic. Yeah. Classic never goes out of style. True. And. It's a good quote, that.

• 32:15Speaker 05

  I guess. Thank you. Framed, I sent it to you guys framed. Meanwhile, doing that. Another laugh, I'd have been.

• 32:26Speaker 03

  Yeah.

• 32:27Speaker 05

  Just for the record.

• 32:27Speaker 03

  Chalk it up.

• 32:28Speaker 05

  F T R.

• 32:29Speaker 03

  Absolutely.

• 32:30Speaker 05

  Foie gras.

• 32:31Speaker 03

  Oh, wowee.

• 32:33Speaker 05

  Yeah.

• 32:33Speaker 03

  Here we go.

• 32:33Speaker 05

  Foie gras. Little toast points.

• 32:36Speaker 03

  Hmm.

• 32:37Speaker 05

  My friend Joe on the way here, he says sourdough. I said, great question. Sure.

• 32:41Speaker 03

  What was the answer? We going with sourdough?

• 32:44Speaker 05

  Could be.

• 32:44Speaker 03

  Yeah.

• 32:45Speaker 05

  Doesn't necessarily need to be.

• 32:46Speaker 03

  Hmm.

• 32:47Speaker 05

  Can be just brown toast if you want, but, but well, well done little points, you know, triangles.

• 32:51Speaker 03

  Crunchy.

• 32:52Speaker 05

  Crunchy. And then. Nice, good consistency, not, you know, that's, that's not like ice cold and chill. No, no, no, no, no. Not like, like a cold pate, like a beautiful foie, like a real foie gras with like a fig jam.

• 33:06Speaker 03

  Oh, nice.

• 33:07Speaker 05

  Yeah.

• 33:08Speaker 03

  Wow.

• 33:08Speaker 05

  Yeah.

• 33:08Speaker 03

  This is super classic.

• 33:09Speaker 05

  Very rich.

• 33:11Speaker 03

  Yeah.

• 33:11Speaker 05

  Yeah.

• 33:12Speaker 03

  And the food as well.

• 33:14Speaker 05

  Yeah.

• 33:14Speaker 03

  Yeah.

• 33:15Speaker 05

  Oh, and the food is too. Yeah, you're right.

• 33:16Speaker 03

  How often are you having foie gras? Is this like a special occasion thing or, because we don't know, we don't know the lifestyle you're leading on, you know? Yeah, well.

• 33:24Speaker 05

  These days, not as much as I'd like to.

• 33:27Speaker 03

  Hmm.

• 33:27Speaker 05

  Um, there was a time there, I feel like I used to have it more. I don't come across it as much.

• 33:33Speaker 03

  Yeah.

• 33:33Speaker 05

  It's not on as many menus as it used to be. I think that people got, uh, you know.

• 33:38Speaker 03

  There's some ethical questions around foie gras, I guess.

• 33:40Speaker 05

  I, I, which I understand.

• 33:41Speaker 03

  Yeah.

• 33:42Speaker 05

  And it, but I don't think a lot of those people are watching this program or listening to this podcast.

• 33:46Speaker 03

  Tons of them will be.

• 33:47Speaker 05

  Oh, is that true?

• 33:48Speaker 03

  Yeah. No, no, no, they don't.

• 33:49Speaker 05

  No, because they have issues with tons.

• 33:53Speaker 03

  Tons of them.

• 33:54Speaker 05

  Metric tons of them.

• 33:55Speaker 03

  Yeah, watching. James has no idea who our audience are. He's not on social media. He doesn't know the reaction to anything, so. Tons of them.

• 34:04Speaker 05

  Boy, this is the statement he is standing by.

• 34:05Speaker 03

  Yeah, yeah, yeah.

• 34:06Speaker 05

  So, yeah, they don't have as much, but, but when you find a real, when you find a good restaurant, uh, that makes a fantastic foie gras, man, stick with it.

• 34:14Speaker 03

  Yeah.

• 34:15Speaker 05

  So I, that's for me, that's it. That's the, the bee's knees.

• 34:19Speaker 03

  Do you, is that, I know you say just as long as it's prepared well.

• 34:22Speaker 05

  Hmm.

• 34:23Speaker 03

  Is there a restaurant that you know that you found that does, that does a good version of it? Sorry, what, what, what did you say it was?

• 34:29Speaker 05

  For a girl.

• 34:29Speaker 04

  Yeah, you gave it a compliment a minute ago.

• 34:31Speaker 05

  The bees, it's the bees knees.

• 34:32Speaker 04

  Bees?

• 34:33Speaker 05

  Yeah, well done. Yeah. Rest is developed.

• 34:35Speaker 04

  Yeah, yeah, yeah. My girlfriend made me promise that if there was an opportunity to do that, I would do that.

• 34:42Speaker 05

  And it, boy, did I serve it up.

• 34:43Speaker 04

  So what, am I getting sent to prison now?

• 34:44Speaker 05

  No, no, no.

• 34:45Speaker 03

  The problem is, is he served.

• 34:46Speaker 05

  Sent to prison to eat dry toast?

• 34:48Speaker 04

  Yeah. Is that, was that, was that what's happening now?

• 34:50Speaker 03

  The problem is, well, I don't know if you know, you served, you served up the opportunity, then we moved on and then James made you go back.

• 34:56Speaker 05

  So yeah, well, no, his timing is amazing.

• 34:57Speaker 04

  Yeah, not happy with how it turned out.

• 35:01Speaker 04

  Not sitting here delighted about it.

• 35:03Speaker 05

  Yeah.

• 35:04Speaker 04

  But if it, yeah.

• 35:05Speaker 03

  Yeah.

• 35:05Speaker 04

  She didn't listen to this episode. She would have heard you say bees knees and then it moved on. And then she was like, how has he missed?

• 35:10Speaker 05

  Yeah, that would be trouble.

• 35:11Speaker 03

  End of the relationship.

• 35:12Speaker 04

  So even my relationship's over or did that?

• 35:14Speaker 05

  Can you imagine if she, if she'd listened to it and you came home and she's just sitting like in the front room or I don't know what your situation, but whatever that is. You come in and she's sitting with her head in her hands in the dark.

• 35:25Speaker 03

  Yeah.

• 35:26Speaker 05

  And she says, can we talk?

• 35:28Speaker 04

  Yeah.

• 35:29Speaker 05

  And you think, fucking hell, this is it.

• 35:31Speaker 04

  I'll already know what it's about.

• 35:32Speaker 05

  But you'll know.

• 35:33Speaker 04

  Yeah. I'll know, I'll know what this is about. I'll be like, Benito's fucking fucked me and kept it in the edit.

• 35:39Speaker 05

  Heavy.

• 35:40Speaker 04

  I'll have known it was his fault.

• 35:41Speaker 05

  That'd be heavy.

• 35:42Speaker 04

  But thanks for letting me do it and responding nicely to it.

• 35:46Speaker 05

  Of course. Yeah, yeah, yeah, yeah.

• 35:47Speaker 04

  You know, there's a lot on your shoulders there. Yeah, great. Brilliant.

• 35:51Speaker 05

  There we go.

• 35:51Speaker 04

  Brilliant.

• 35:52Speaker 05

  That was for her.

• 35:53Speaker 04

  Absolutely.

• 35:53Speaker 05

  That was to bail you out.

• 35:54Speaker 04

  Yeah, I, do you know what?

• 35:56Speaker 05

  I want you to be happy.

• 35:57Speaker 04

  Successfully.

• 35:57Speaker 05

  Yeah, okay.

• 35:59Speaker 04

  Thank you.

• 35:59Speaker 03

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

• 36:06Speaker 04

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

• 36:11Speaker 03

  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.

• 36:31Speaker 04

  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 custom. Furniture for the whole home does just that.

• 36:41Speaker 03

  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.

• 37:03Speaker 04

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

• 37:07Speaker 03

  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.

• 37:18Speaker 04

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

• 37:22Speaker 03

  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.

• 37:38Speaker 04

  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.

• 37:50Speaker 03

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

• 37:56Speaker 04

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

• 38:10Speaker 04

  Your dream main course?

• 38:12Speaker 05

  Staying in the classic theme.

• 38:13Speaker 04

  Please.

• 38:15Speaker 05

  Because the classics are classics for a reason.

• 38:18Speaker 04

  Yeah. Frame it.

• 38:20Speaker 05

  Right. I mean, is there a framing store near here?

• 38:24Speaker 04

  We can sell something.

• 38:25Speaker 05

  You guys have enough wall space for the shit I'm dropping.

• 38:29Speaker 05

  I'm going a nice, big, thick cut, bone-in, dry-aged ribeye.

• 38:36Speaker 04

  Oh, yes.

• 38:37Speaker 05

  Medium rare.

• 38:38Speaker 04

  The king of the steaks.

• 38:39Speaker 05

  The king of the steaks, marbleized.

• 38:41Speaker 04

  Yeah.

• 38:42Speaker 05

  Flavor, a little, a little charge, as they call it, Pittsburgh.

• 38:46Speaker 04

  Mmm.

• 38:47Speaker 05

  That's what they call it. A little bit charred on the outside. Medium rare on the inside, but not raw.

• 38:53Speaker 03

  Mm hmm.

• 38:54Speaker 05

  Just the center, the pinkest part, obviously. And almost a little bit red at the very same almost. And that, man, you're gonna, that's some good eating.

• 39:05Speaker 03

  Yeah, I'm in complete agreement with you. That's the, that's the dream.

• 39:09Speaker 05

  So that's the dream entree.

• 39:11Speaker 03

  Yeah.

• 39:11Speaker 05

  That's the main.

• 39:13Speaker 03

  Now, for those of you just listening, Will is miming how big this steak is.

• 39:17Speaker 05

  This is the plate.

• 39:18Speaker 03

  Oh, this is the plate, okay.

• 39:19Speaker 05

  But by the way, sure.

• 39:21Speaker 03

  Yeah.

• 39:21Speaker 05

  Sure, if you want to bring me a dry aged bone in ribeye that's this big.

• 39:25Speaker 03

  Flintstone size.

• 39:27Speaker 05

  Yeah, Flintstone size.

• 39:28Speaker 03

  Yeah.

• 39:29Speaker 05

  I'm, I'mma eat it.

• 39:30Speaker 03

  Yeah.

• 39:32Speaker 05

  Okay. Would you say yaba dabba do when you saw it? I wouldn't say yaba dabba don't.

• 39:38Speaker 05

  Let me put it that way. Middle of the plate, big, juicy.

• 39:45Speaker 03

  Yeah, yeah, yeah, yeah.

• 39:46Speaker 05

  Now you're gonna say, you're gonna say, well, how are you gonna eat that? How are you gonna?

• 39:51Speaker 05

  What is it? Is it coming, it's just in its own juices? It's in its own juices.

• 39:54Speaker 03

  Yeah, yeah, yeah.

• 39:55Speaker 05

  But it's not just in its own juices. Because what you're gonna have on the side, never over top, never put, poured on it in the kitchen, but on the side, so you can do it according to, you're gonna make your own assessment when you see the cut of meat when it comes out, this Pittsburgh charred, beautiful bone in, medium rare ribeye. You're gonna have a little pot of au poivre.

• 40:21Speaker 03

  Oui oui.

• 40:22Speaker 05

  Not even heard this word.

• 40:23Speaker 03

  What?

• 40:24Speaker 05

  Never heard this word before. C'est au poivre.

• 40:27Speaker 03

  Did you do GCSE French? Don't, don't tell him what it is, we're gonna try and make him guess.

• 40:30Speaker 05

  Oh, God. Au. Oh. Poivre.

• 40:34Speaker 03

  Poivre, poivre, James. You definitely studied French, because we all had to study French.

• 40:39Speaker 05

  Yeah, po, how's, how's it spelled? P O I V R E, poivre. Ah. Et bien c'est, how do you say, it is not salt, but.

• 41:00Speaker 04

  Butter.

• 41:01Speaker 03

  That's a big clue. That was a huge clue from you, Will.

• 41:03Speaker 04

  Pepper, pepper, pepper sauce, peppercorn sauce.

• 41:06Speaker 03

  You could have worked it out from what goes with steak and then you should have worked it out by.

• 41:09Speaker 05

  It's not salt, it's pepper.

• 41:13Speaker 03

  Well, that was the big clue.

• 41:14Speaker 05

  That was the biggest of the clues.

• 41:15Speaker 03

  Cause peppers is opposite of salt.

• 41:16Speaker 05

  Au poivre. Well, you might refer to it as peppercorn.

• 41:19Speaker 03

  Peppercorn sauce.

• 41:20Speaker 05

  Is that what you call peppercorn sauce?

• 41:21Speaker 03

  Yeah, yeah, yeah.

• 41:22Speaker 05

  But, and that's cute. It's delightful, but it's really au poivre.

• 41:27Speaker 04

  What's exciting about you doing this voice is it's reminded me that you are our first guest on the podcast.

• 41:33Speaker 04

  Who was in a film, the film that gets referenced the most on this podcast.

• 41:37Speaker 05

  Is that right?

• 41:38Speaker 04

  Ratatouille gets referenced more on this podcast than any other film.

• 41:41Speaker 05

  That makes sense.

• 41:42Speaker 04

  And you are our very first guest who was in Ratatouille. You play a French character in that.

• 41:46Speaker 05

  German.

• 41:47Speaker 04

  German, your character, Horst.

• 41:49Speaker 05

  Horst.

• 41:50Speaker 04

  Horst, who is like an ex-convict and no one knows what he did.

• 41:54Speaker 05

  Yeah. With this, I killed a man.

• 41:57Speaker 04

  Yeah.

• 41:57Speaker 05

  Yeah.

• 41:58Speaker 04

  Um, very exciting to have a.

• 41:59Speaker 05

  Remember all my dialogue, shall we?

• 42:01Speaker 03

  Yeah, please go for it.

• 42:03Speaker 04

  But this is huge for the, for the pod. It's a huge moment.

• 42:06Speaker 05

  I'm really honoured to be here as a representative of Ratatouille.

• 42:10Speaker 04

  I mean, I, I assume you were just, you in a booth doing multiple lines all day on your own or was there?

• 42:18Speaker 05

  No, I was actually in a, in a, on a sort of a, on a stage, on a, on a, you know, mixing stage, sort of a recording stage with Brad Bird, the director.

• 42:28Speaker 04

  Oh, yeah.

• 42:29Speaker 05

  Uh, in there with me.

• 42:31Speaker 04

  Oh, great.

• 42:31Speaker 05

  Which was exciting. And, and I've told, he knows this, but I, I've, cause I've said before, I got there. I don't know what happened. I didn't realise that Mike, he was like, you know, and I, we're going through and he had all the materials there and taking me through all the boards and I was in there and he goes, and obviously, you know, Horst is German. And I went, obviously.

• 42:50Speaker 05

  Christ, and I broke into a sweat.

• 42:52Speaker 04

  Yeah.

• 42:52Speaker 05

  And like really quickly, I was like, and I, you know, I don't, I'm not like known for my accents and, uh, or am I? And, and I, um, and I so I was like, oh shit, like I do like a German, like a, just like a bar tricky, like to your friends. So anyway, so I just did it on the spot and like, all right. And you were, he's like, you ready to go? I'm like, yeah, totally. And then kind of got through it.

• 43:14Speaker 03

  How did that information not get through to you? Is that, did you not read the email?

• 43:17Speaker 05

  The worst representatives. One of them is here today. He's the worst of the bunch. He's just, he's on the thinnest of ice. He's out there right now. He's probably listening. Hey, it drives me. Knowing him is not listening to this. Exactly. Yeah, yeah. He's on his phone. Yeah, yeah. Scrolling X. X, by the way. What? Come on. X? Shut up. Named by a four year old. What are you? Uh, we're gonna go on X. Okay. Ding dong. Anyway. It's about time someone took that guy down. I mean, he's taken himself down. Yeah. Fuck is he unfunny? But he's smart, but fuck is he unfunny? Okay, so here's the other thing. Au poivre.

• 44:02Speaker 05

  Yep. Wait. Right? That's in the middle of the plate. And you're probably thinking like, you're having that on its own, or are you gonna have some sides with that? It's not living alone on the plate. It's got a side, but that side needs to be right next to it. You wanna husband it with that. Touching, they're touching. They gotta be touching. Yeah. Certain part. And you're gonna understand why. Mm hmm. Because it is a nice, medium cut, dark golden brown french fry. A pile of them on the side. For a second, I thought it was one. Not a single, no, no. I'm not insane. Anymore. A pile of fries. Yeah. Beautiful, perfect french fries.

• 44:47Speaker 05

  You know, and you're gonna find a good fry like, you're gonna find a good fry like this, I guess, sort of a steak free type fry, you're gonna find it in, in, in France, like in Paris. Yeah. In Belgium, you'll find a delicious fry. You know, cause they, you know, with a moule frits, if you want, you could go in. That's not what we're having tonight. No. But I'm saying, it's that, it's that caliber fry on the plate. And the reason being, as you start enjoying this delicious steak, the juices start to run. And the, under that, under that pile of golden goodness, it starts to pool a little bit. Yeah. With the steak juice and the au poivre. The pepper corn, if you will.

• 45:30Speaker 05

  And it creates this this soggy base of fry that you're then able to put your fork in. And now you're applying some soggy. And if you want, and and I might want to do this in this meal, I might, excuse me, and call back.

• 45:45Speaker 03

  Yeah.

• 45:46Speaker 05

  And I might get like a thing and I can taste it now. I might ask for like just a little side of like a creamy horseradish sauce.

• 45:56Speaker 05

  Every other, not every bite, every other bite might have a little creamy. And now, and now everything's working and it's all soggy.

• 46:03Speaker 03

  I love that you're not initially asking for the horseradish.

• 46:05Speaker 05

  No, I wait.

• 46:06Speaker 03

  You wait.

• 46:07Speaker 05

  Yeah.

• 46:07Speaker 03

  You hold off.

• 46:08Speaker 05

  Yeah.

• 46:08Speaker 03

  And then you think I'm gonna have that.

• 46:09Speaker 05

  Cause you go pure first.

• 46:11Speaker 03

  Yeah, yeah.

• 46:11Speaker 05

  And then you start to, and then you start to add to it, you know, you're not gonna build, you're not gonna build the house, you're not gonna build the roof first on a house.

• 46:19Speaker 03

  No, we've built the foundations.

• 46:21Speaker 05

  Yeah.

• 46:21Speaker 03

  Of the fries, but the foundations are flooding slightly, aren't they?

• 46:24Speaker 05

  Yeah.

• 46:24Speaker 03

  There's a damp basement in there.

• 46:26Speaker 05

  Yeah, yeah. And on the side, and for the fries, what you might have, so for the ones underneath, you got the sauce, you know, for the ones on top, you have a little thing of mayonnaise.

• 46:34Speaker 03

  Yeah.

• 46:35Speaker 05

  Dip the fries in the mayonnaise.

• 46:37Speaker 03

  Lovely.

• 46:38Speaker 05

  At this point, you're virtually untouchable.

• 46:42Speaker 05

  Okay, you're bulletproof now.

• 46:44Speaker 03

  Yeah.

• 46:44Speaker 05

  You're in the middle of this and you're thinking like, we're done. Well, we're not.

• 46:49Speaker 03

  We're not done?

• 46:50Speaker 05

  No. Cause we got some on this other, but we have a nice little plate of beautifully buttered, kind of almost glistening green beans.

• 47:00Speaker 03

  Nice. So there's, there's a vegetable involved here.

• 47:02Speaker 05

  Of course. And is that? Well, there are two, cause there's, there's gonna be, there's gonna be a late addition that's gonna come over the top.

• 47:08Speaker 03

  I thought we were done here, well.

• 47:09Speaker 05

  No, this is gonna drive you mad.

• 47:11Speaker 03

  Okay.

• 47:12Speaker 05

  This is gonna be.

• 47:13Speaker 03

  Hit me.

• 47:14Speaker 05

  People are gonna be ripping their headphones off this podcast and going out for this meal.

• 47:18Speaker 03

  Yeah.

• 47:19Speaker 05

  You've got the green bean now, and then they put down. And this, this is something if I see on the menu, I never turn it down.

• 47:26Speaker 03

  Okay.

• 47:28Speaker 05

  A beautiful bowl of creamed corn.

• 47:31Speaker 03

  Oh, yeah.

• 47:31Speaker 04

  Yeah.

• 47:33Speaker 05

  Old school.

• 47:34Speaker 04

  Nice.

• 47:34Speaker 05

  Yeah, classic creamed corn.

• 47:36Speaker 03

  And that's obviously also introducing another slight liquid element to the plate. If you're putting that on the plate.

• 47:42Speaker 05

  That's right.

• 47:42Speaker 03

  You've got the au proverbe.

• 47:43Speaker 05

  Yep.

• 47:44Speaker 03

  You've got the juices.

• 47:45Speaker 05

  Mm hmm.

• 47:46Speaker 03

  You've got, and now you've got the creamed corn.

• 47:48Speaker 05

  Now you've got the creamed corn.

• 47:49Speaker 03

  That's turning into a lovely little melange, isn't it?

• 47:51Speaker 05

  Oh, it's, it's, it's delightful.

• 47:53Speaker 03

  Yeah.

• 47:53Speaker 05

  It's a delightful, uh, it's the, uh, eaten mess at that point of entrees.

• 47:58Speaker 03

  It's savory, it's a mess.

• 48:00Speaker 05

  Yeah, it's a savory eatin' mess.

• 48:02Speaker 03

  And this creamed corn, like, how, how creamy are we talking? How, what, what's your perfect type of cream?

• 48:08Speaker 05

  Not too creamy, not runny.

• 48:09Speaker 03

  Mm hmm.

• 48:10Speaker 05

  For me, but also, uh, not too, you know, not too runny and creamy, but also it, it, it does need to have cream. Sometimes they try to, sometimes they try to skimp on the cream and you're like, well, now you're just serving me niblets of corn.

• 48:23Speaker 03

  It's the first word in the dish.

• 48:25Speaker 05

  Yeah.

• 48:26Speaker 03

  You've got to lead with, you've got to lead with cream, right?

• 48:28Speaker 05

  Yeah, it almost looks like a fondue.

• 48:30Speaker 03

  Yeah.

• 48:31Speaker 05

  It's not, it's not.

• 48:33Speaker 03

  Creamed corn.

• 48:34Speaker 05

  It's creamed corn.

• 48:35Speaker 03

  You want to be able to spoon it on, but you don't want to have to ladle it on.

• 48:39Speaker 05

  Exactly right.

• 48:40Speaker 03

  There you go.

• 48:40Speaker 05

  You're fully on board.

• 48:41Speaker 03

  Yeah.

• 48:42Speaker 04

  Frame that.

• 48:43Speaker 03

  Frame that.

• 48:44Speaker 05

  I'd love to frame it.

• 48:45Speaker 03

  Can I ask a question about the bone?

• 48:47Speaker 05

  About the bone?

• 48:48Speaker 03

  In the steak, because it's a bone in.

• 48:49Speaker 05

  In the steak. Thank God.

• 48:53Speaker 03

  And then I have follow up questions.

• 48:55Speaker 04

  I've never had sex before, he was just gonna ask you.

• 48:57Speaker 03

  Is that true? Yeah, that's, it's normally at this point I ask the guest about what sex is like.

• 49:00Speaker 05

  Okay.

• 49:01Speaker 04

  That's the what it's like and if you should do it.

• 49:03Speaker 03

  Yeah, yeah, yeah. Yeah, because the steak sounds nice, but hold on.

• 49:07Speaker 05

  Yeah.

• 49:07Speaker 03

  I'll hold off. I want it to be special.

• 49:09Speaker 05

  Yeah.

• 49:09Speaker 03

  Yeah.

• 49:09Speaker 04

  It's got a promise ring.

• 49:11Speaker 05

  Wow.

• 49:11Speaker 03

  Yeah.

• 49:12Speaker 05

  Like, promise to do it.

• 49:14Speaker 03

  I, it's a promise ring to myself.

• 49:15Speaker 05

  Okay, I see, I see.

• 49:16Speaker 03

  One day I will do it.

• 49:17Speaker 05

  Okay.

• 49:17Speaker 03

  I promise.

• 49:18Speaker 05

  Good for you.

• 49:18Speaker 03

  Yeah, yeah. The bone in the steak.

• 49:19Speaker 05

  Yeah.

• 49:20Speaker 03

  How big, how big is this bone? What are, what are we talking?

• 49:23Speaker 05

  I mean, it can be six, seven, eight inches. It might be pretty, it might be pretty substantial. Look, I'm not opposed to somebody that you're eating with saying, hey, do you mind if I bring it back for my dog?

• 49:34Speaker 03

  Mm hmm.

• 49:35Speaker 05

  You know, that whole bit. People do that whole thing.

• 49:37Speaker 03

  So you're not, you're not picking up the bone and gnawing it, are you?

• 49:41Speaker 05

  It depends. It depends on how much is left on there. Cause if there is some, if there's some decent meat and or delicious fat stuck to that bone, I'm gonna go at it.

• 49:51Speaker 04

  Yeah, and I respect you for that. I'm, I'm the guy who's chewing the bone, I think.

• 49:56Speaker 05

  Yeah, you are. And I'm gonna say to whomever, whomever I'm eating with, I need, look, I'm gonna, I'm gonna pick this thing up.

• 50:01Speaker 04

  Yeah.

• 50:01Speaker 05

  I might, I might hit this for a minute.

• 50:03Speaker 04

  Is there any situation where you wouldn't do that, where you're worried about sort of politeness or? The king.

• 50:08Speaker 05

  Yeah.

• 50:09Speaker 04

  King Charles.

• 50:11Speaker 05

  King Charles, yeah, for meeting with King Charles. Like in some sort of like efficient now, look, if we're up at, you know, wherever it is, wherever they're, you know, Balmoral or something, and it's summertime, and we're just kind of chilling out, he's not gonna mind, I don't think.

• 50:26Speaker 04

  I'm imagining him, him in a Hawaiian shirt and shorts at that point.

• 50:29Speaker 05

  Sure, although it's drafty.

• 50:30Speaker 04

  Yeah.

• 50:31Speaker 05

  I will say, even in the summer, it's quite drafty.

• 50:34Speaker 04

  Yeah, yeah.

• 50:35Speaker 05

  I imagine.

• 50:36Speaker 04

  It's where most drafts originate.

• 50:38Speaker 05

  Yeah.

• 50:38Speaker 04

  It's Balmoral.

• 50:39Speaker 05

  Yeah, from Scotland.

• 50:40Speaker 04

  Where they're all born.

• 50:41Speaker 05

  Yeah, of course. So.

• 50:43Speaker 04

  If you are gonna have.

• 50:44Speaker 05

  Sorry, go ahead.

• 50:44Speaker 04

  Dinner with a friend, and they're gonna say, can I take the bone back for my dog?

• 50:48Speaker 05

  Yeah.

• 50:49Speaker 04

  If you're thinking now of all your friends' different dogs, for the dream meal, who was the dog you'd most like the bone to go to?

• 50:55Speaker 05

  Great question.

• 50:56Speaker 04

  A friend's dog.

• 50:57Speaker 05

  Great question. Do I have, am I thinking of a specific dog? I do, I am thinking of a specific dog, and his name is Emerson. A little bit older, which actually, questionably is my middle name.

• 51:09Speaker 04

  Oh.

• 51:10Speaker 05

  Yeah, and, and he's got this big sort of like, we still know what it is, like this big kind of thing on his paw right now. How old is Emerson? I think he's 11. It looks like a tennis ball under his thing, but he's okay. He's, you know, and he's a, he's a good boy. He's, he's kind of like a beautiful gray lab. Beautiful, and he would go crazy for it. And he's, and I will say, cause you hear this a lot, but he is actually a particularly good boy.

• 51:36Speaker 04

  Yeah. Yeah, cause they get told that all the time, you know, so that you're a good boy.

• 51:39Speaker 05

  I, I, I hear people, I do hear this today, before I came in here, I crossed this woman as well, and, I could tell that this woman, and, cause she's, she was telling her dog that he was a good boy, but I was like, I don't know.

• 51:50Speaker 04

  Yeah.

• 51:51Speaker 05

  But Emerson is legitimately a good boy.

• 51:53Speaker 04

  Yeah, that's good.

• 51:54Speaker 05

  He's a, he's a good, good boy.

• 51:56Speaker 04

  They're kind of all be good boys.

• 51:57Speaker 05

  Yeah.

• 51:58Speaker 04

  Would you, uh, want the bone to go to Mr. Peanut Butter or not?

• 52:02Speaker 05

  Oh, from, from BoJack.

• 52:04Speaker 04

  BoJack Horseman.

• 52:05Speaker 05

  Yeah.

• 52:05Speaker 04

  And he's been on this podcast, Mr. Peanut Butter.

• 52:07Speaker 03

  Yes.

• 52:08Speaker 05

  Paul Tompkins has, has he really?

• 52:09Speaker 04

  He has.

• 52:10Speaker 05

  I love Paul Tompkins.

• 52:11Speaker 04

  He's amazing.

• 52:12Speaker 05

  He is hilarious.

• 52:14Speaker 04

  Yeah.

• 52:15Speaker 05

  He and I used to sit together at the BoJack Horseman recordings, like the table reads, rather. And Amy Sedaris was never there. She was always in New York and she would call in on speakerphone for table reads. And then sometimes she would read other characters, just if they, they'd ask her to, because they would, you know, have all these, like, and they didn't have it cast yet or whatever. And they would be like, sure, I'll do it, because she's the coolest and she'll do anything. And she would take these huge swings with these characters and just go crazy voice. And Paul Tompkins, I would fucking die. I have so many memories of that. Yeah.

• 52:48Speaker 04

  She's one of the funniest people.

• 52:50Speaker 03

  Yeah.

• 52:50Speaker 04

  Ever. In, in, in, in, well, he is, but Amy Sedaris.

• 52:54Speaker 05

  Oh, Amy Sedaris. She's, she's in Is This Thing On? in the film.

• 52:58Speaker 03

  Yes.

• 52:58Speaker 05

  Yeah.

• 52:59Speaker 04

  Very exciting.

• 52:59Speaker 05

  Yeah. And I've known her for, for ages. I adore her. I adore her. She's so funny.

• 53:06Speaker 03

  My wife is so obsessed with Amy Sedaris, but mainly for the.

• 53:09Speaker 05

  You haven't had sex with your wife?

• 53:11Speaker 03

  I'm holding off. You told me to hold off.

• 53:13Speaker 05

  Sorry, your, your wife is obsessed with Amy Sedaris.

• 53:15Speaker 03

  Mainly from the videos of her showing, showing you around where she lives and all of the.

• 53:19Speaker 05

  Oh, yeah.

• 53:20Speaker 03

  All of the like, plastic food collection she's got and stuff.

• 53:22Speaker 05

  Dude, she's the best.

• 53:24Speaker 03

  Yeah.

• 53:25Speaker 04

  So you're not sending Mr. Peanut Butter the bone? Emerson's getting it.

• 53:28Speaker 05

  Yeah, no, no, no. I, I mean, he's an animated.

• 53:32Speaker 05

  That would be foolish.

• 53:33Speaker 03

  Yeah.

• 53:33Speaker 05

  Like, I'm gonna send it to Raphael Bob Waxberg's house, you know, who created the show.

• 53:38Speaker 04

  Yeah.

• 53:38Speaker 05

  And say, hey, can you send this to the animators? Yeah, and see if they can feed.

• 53:46Speaker 05

  Right?

• 53:46Speaker 03

  People would be worried about you at that point, I think.

• 53:48Speaker 05

  Yeah, I just don't even, I'm just trying to sort of, just trying to walk through that, like, right now, like, what that looks like, like, that's.

• 53:56Speaker 03

  They would have to draw the bone, I guess. They would have to copy the bone.

• 53:59Speaker 04

  Yeah.

• 54:00Speaker 05

  Yeah, BoJack. That was a lifetime ago. People make, all the time, like, all these times that people go like, that's the horse from horsing around. I'm like, I know, man.

• 54:13Speaker 05

  I mean, I love it. I love it. It's really funny writing about Raphael's.

• 54:16Speaker 04

  Did you mean to make a horse sound then, after you?

• 54:21Speaker 05

  I mean, that's legit, but he never even did that.

• 54:23Speaker 04

  No.

• 54:24Speaker 05

  It's just like one of those things you're like.

• 54:27Speaker 04

  What do you mean? You you you just exhausted talking about Bojack?

• 54:30Speaker 05

  Yeah.

• 54:31Speaker 04

  Too much.

• 54:33Speaker 05

  It's a lot of Bojack talk. I shouldn't say too much. I I mean, I I do obviously love it. And again, he's brilliant. And what he wrote was brilliant. But I got I.

• 54:41Speaker 04

  It's one of the thing. I always like it when people get asked this, especially actors. Is there a project you've done? How do you how do you like that as a ramp up to a question?

• 54:48Speaker 05

  I liked it a lot.

• 54:49Speaker 04

  Yeah, I like it when other when other people ask this question. So I'm gonna have a go at. Yeah, have a go, man. Is there some? Is there something you've done that you don't get asked about enough that you just wish would come up more because you're so proud of it? It was it was something that you think is a hidden gem that um people don't talk about enough?

• 55:04Speaker 05

  No hidden gems.

• 55:06Speaker 04

  All the gems are on display.

• 55:07Speaker 05

  No gems.

• 55:08Speaker 04

  Yeah.

• 55:09Speaker 05

  That's the problem. I need to get some gems first and then I'll have then I'll have hidden gems.

• 55:14Speaker 04

  You're all gems, man. That's why.

• 55:17Speaker 04

  It's like the crown jewels you're for. You can't see your own gems if you're in the gem box.

• 55:21Speaker 05

  Hmm, that's true.

• 55:22Speaker 04

  Yeah. Frame it. Frame it.

• 55:24Speaker 05

  Frame it.

• 55:24Speaker 04

  Yep.

• 55:30Speaker 04

  Your dream drink, speaking of Bojack?

• 55:33Speaker 05

  Well, it's a tough one. Like your dream drink.

• 55:36Speaker 04

  Hmm.

• 55:37Speaker 05

  Uh, for me, it's non alcoholic. So what am I gonna say? The American champagne? Sorry, Diet Coke?

• 55:46Speaker 05

  I actually had a restaurant at a waiter at a French restaurant say to me once, taking a drink orders and I go, just a Diet Coke for me. He goes, oh, American champagne. In like the shittiest voice, I swear to God. And I was like, thank you for judging me. So, yeah, I'd probably stay with the sparkling if pressed. Have I'll have myself a DC, but I do. I don't mind a non like a really good non alcoholic beer. I had a really good one in Switzerland because I do like that taste. It's good. So I'll have one of those every once in a while. I forget what the brand was. I looked, tried to find it. It was really good.

• 56:19Speaker 04

  That's the thing with non alcoholic beers, isn't it? When you do find a good one.

• 56:22Speaker 05

  Yeah, you're like, all right.

• 56:23Speaker 04

  You you have to write it down straight away because otherwise you're not gonna remember it. Later on, you'll be like, oh, my God.

• 56:28Speaker 05

  Yeah.

• 56:28Speaker 04

  I finally found a good one. And now I I've got the same thing. Happened in a bar and every time people bring up non alcoholic beers and finding good ones, all I can say to them is go to Cafe Otto in Hackney and hopefully they've got the same one on still because I can't remember what it's called.

• 56:41Speaker 05

  Nice.

• 56:42Speaker 04

  Which is very and I think I think that was Swiss as well.

• 56:44Speaker 05

  I might I might call them.

• 56:46Speaker 04

  Yeah, call Cafe Otto.

• 56:47Speaker 05

  Cafe Otto in Hackney.

• 56:49Speaker 04

  Hmm.

• 56:49Speaker 03

  And say, what, what's the beard that James had?

• 56:52Speaker 04

  What beard did you have the night where there was a guy performing on the horsehair harp?

• 56:57Speaker 05

  Yeah.

• 56:58Speaker 04

  And then they'll know.

• 56:59Speaker 05

  Horsehair harp.

• 57:00Speaker 04

  Yeah.

• 57:00Speaker 03

  Got it. You had a good night, night in that?

• 57:03Speaker 04

  Great night.

• 57:03Speaker 05

  A good night.

• 57:04Speaker 04

  Great night, banging night, just horsehair harp, front to back, start to finish.

• 57:09Speaker 05

  Hmm.

• 57:09Speaker 04

  Um, there's a guy with a really bad cough who uh had to leave and I watched him go up to security and show on an iPad, I think that said, because my cough is so bad, please can I have a refund? Written on the iPad.

• 57:21Speaker 05

  Written on the iPad?

• 57:22Speaker 04

  Yeah, got a, got a massive iPad in written on it. He stood in front of security, he wrote it out first while still standing in front of them. And then showed them the iPad that said, because my cough is so bad, please might have a refund.

• 57:32Speaker 05

  Well, and why didn't he just say it to them? Cause his cough was so bad?

• 57:35Speaker 04

  I have no idea. It was like, it was like, within the first five minutes of the show, I suspected.

• 57:40Speaker 03

  Maybe he's trying to be respectful to the.

• 57:42Speaker 05

  Was it part of the show?

• 57:43Speaker 04

  No, he was just, I was at the back, I saw him get, trying to get out. Maybe it was part of the show just for me and I feel lucky, if that's the case.

• 57:52Speaker 05

  How, how peculiar.

• 57:53Speaker 04

  But it felt like he just didn't like the horsehair harp.

• 57:55Speaker 05

  Yeah.

• 57:56Speaker 04

  Um, cause I hadn't heard him coughing.

• 57:57Speaker 05

  And then all of a sudden the cough came on.

• 57:59Speaker 04

  Suddenly, as soon as the music started.

• 58:01Speaker 05

  Classic.

• 58:02Speaker 04

  This over the top cough, straight to security, asking for refund.

• 58:05Speaker 05

  Hmm.

• 58:06Speaker 03

  I think anyone who carries an iPad around is a danger.

• 58:11Speaker 05

  Anybody who carries one around is, is sure, certainly we should be suspect of.

• 58:15Speaker 03

  Yes.

• 58:16Speaker 05

  But anybody, and I mean this, you guys are spending a bit of time with me now.

• 58:20Speaker 04

  Yeah.

• 58:22Speaker 05

  If you take a fucking picture with an iPad. Straight to jail.

• 58:26Speaker 03

  Preach. You're, you're in prison with a dry breath.

• 58:28Speaker 05

  You are, you're, you've got a future of dried toast, my friend.

• 58:32Speaker 03

  Yeah, yeah. And you're taking big pictures.

• 58:34Speaker 05

  That to become like a saying that people now, instead of going to prison, like, uh, you're gonna be eating a lot of dry, you got a lot of dried toast in your future. And then that's, you know what I mean?

• 58:42Speaker 03

  Yeah.

• 58:43Speaker 04

  Art is saying. That if they eat the dry toast, they get sent to prison.

• 58:47Speaker 05

  Yeah.

• 58:48Speaker 04

  Cause if, if so, if that's what they're getting fed in prison, they've landed on their feet.

• 58:52Speaker 05

  Well, the irony is, and the irony is that when they get there, it's only dry toast.

• 58:55Speaker 03

  Yeah. So we're gonna have to put them in a prison that only serves very wet toast, right?

• 59:00Speaker 05

  His Majesty's prison system.

• 59:03Speaker 03

  Yeah.

• 59:04Speaker 05

  Isn't, isn't bringing a lot of butter. They're not worried about making sure that the prisoners get butter on their toast.

• 59:09Speaker 03

  Yeah.

• 59:10Speaker 05

  We got a lot of other things that we're worrying about. We're trying to balance a budget over here, you know? The Chancellor's under fire, you know, NHS is all of it, underfunded. You know, they're closing down 24 hour police stations like crazy through London. There's an epidemic of phone theft.

• 59:26Speaker 03

  Yeah.

• 59:27Speaker 05

  And it's all because of middle market, you know, secondhand store, and they're sending these European phones into China.

• 59:32Speaker 03

  Yeah.

• 59:32Speaker 04

  You know so much about.

• 59:33Speaker 03

  Yeah.

• 59:34Speaker 05

  Well, man, just wake up.

• 59:36Speaker 03

  Wake up. I say that.

• 59:39Speaker 05

  Sorry. No, I watched that on Wake Up London. No, no.

• 59:43Speaker 03

  And a lot of that is down to butter in prisons as well.

• 59:45Speaker 05

  It's all about butter in prison.

• 59:46Speaker 03

  The problem is with, if you give them too much butter in prison, they can squeeze themselves through the bars.

• 59:52Speaker 04

  I knew it. As soon as he started saying it and smiling to himself, I thought he was gonna say they can squeeze through the bars.

• 59:57Speaker 03

  You must say things to yourself sometimes that make you smile.

• 1:00:00Speaker 05

  Of course.

• 1:00:00Speaker 03

  Yeah. I'm imagining the image. It's a funny image to me.

• 1:00:03Speaker 05

  It's a really funny image.

• 1:00:04Speaker 04

  I can't imagine you smiling at your own stuff. You've been very, just like a slice of toast, very dry.

• 1:00:10Speaker 05

  Have I?

• 1:00:11Speaker 04

  Yeah.

• 1:00:12Speaker 05

  Oh, I have a smile. I'm, I'm smiling on the inside.

• 1:00:14Speaker 03

  Yeah.

• 1:00:14Speaker 05

  I get a cues of laughing at my own jokes with my friends from time to time. Sometimes, you know, Bateman, this guy, he's an actor. He's been in like,

• 1:00:24Speaker 05

  where would you know him from? Probably not. He's, he's pretty middle of the road, but he, um, what made me think of him was the mayonnaise, just cause he's so white. Wait, is, uh, he, he'll often say to me, Jason will often say, uh, oh, he couldn't get through your own. Oh, it's so funny. You couldn't get through your own bit.

• 1:00:41Speaker 04

  Yeah. It's good to be called out on it now, isn't it?

• 1:00:44Speaker 05

  It's fun.

• 1:00:44Speaker 04

  Yeah. Has there been a particular like take, cause I'm on a film or TV show where you couldn't, couldn't get over it? We'd laugh and ruin a lot of takes.

• 1:00:52Speaker 05

  Well, the, yeah, a few times, when we used to do Arrested Velma back in the day, Tony Hale would make me laugh. He played Buster. He, he made us all laugh so much when he would get into character, when he would kind of ramp up to Buster. Like you'd be talking to something, go, okay, guys, here we go. And we'd be like ready or, and he'd go like.

• 1:01:09Speaker 05

  I'd fucking keel over. So, yeah, some of the, some of the big laughs.

• 1:01:14Speaker 04

  With him, it's the nearly touching his face, then not touching his face. All of that, when it is like, he's about to, and then stop, it's too much.

• 1:01:21Speaker 05

  He, Tony Hill was brilliant. Brilliant guy.

• 1:01:24Speaker 03

  But every.

• 1:01:25Speaker 05

  And a lovely guy.

• 1:01:26Speaker 03

  Every character in that show was like wild and had something particularly funny about them. So that must have been a nightmare to try and get through stuff.

• 1:01:33Speaker 05

  Yeah, it was, it was, a lot of it was quite insane.

• 1:01:35Speaker 03

  Yeah.

• 1:01:35Speaker 05

  A lot of it's quite insane, you know, crazy times, man.

• 1:01:38Speaker 04

  We, uh, we always have a secret ingredient on the show that if the, uh, if the guest chooses it as part of their meal, they get kicked out of the restaurant. And sometimes we make it relevant to the guest and their past work. And with you, there was like, we were spoilt for choice because the amount of food references there is. And a lot of stuff you've done, but especially Arrested Development.

• 1:01:56Speaker 05

  Yeah.

• 1:01:56Speaker 04

  And your character in particular. Do you wanna, uh, cause we're at the dessert now. Do you want to do before we go into dessert, have a little guess at what we might have chose for you that is relevant to your character?

• 1:02:05Speaker 05

  And, and so this, this particular item is a thing that would get me.

• 1:02:09Speaker 04

  Kicked out.

• 1:02:09Speaker 03

  If it was on your menu, we'd kick you out of the podcast.

• 1:02:12Speaker 05

  Okay.

• 1:02:14Speaker 04

  I was gonna say that I'm asking you it now because it's too late for it to be on the menu.

• 1:02:17Speaker 05

  What can't be the mustard and, and Parmesan, because that would be.

• 1:02:20Speaker 03

  You brought it up.

• 1:02:20Speaker 04

  That would be unfair.

• 1:02:21Speaker 03

  That would be harsh.

• 1:02:22Speaker 05

  That would be, that would, that would be a low, that would be pretty low, so.

• 1:02:25Speaker 04

  It'd be low.

• 1:02:26Speaker 05

  So, uh, it might be something with club sauce.

• 1:02:30Speaker 04

  It's club sauce.

• 1:02:30Speaker 05

  Yeah. Was it?

• 1:02:31Speaker 04

  Yeah. There you go. Straight away. How's that feel to get it straight away? Pretty good, right? You felt pretty good.

• 1:02:36Speaker 05

  I did feel decent about it. I mean, I, you know, I'm paying attention.

• 1:02:40Speaker 04

  I could see you.

• 1:02:41Speaker 05

  I've got, I've got an excellent memory.

• 1:02:42Speaker 04

  Yeah.

• 1:02:43Speaker 05

  Yeah. For stuff that revolves around me.

• 1:02:45Speaker 03

  Yeah, yeah, for all of your own work.

• 1:02:46Speaker 05

  Oh, yeah, yeah, yeah, yeah. And stuff that people have said.

• 1:02:49Speaker 03

  Yeah.

• 1:02:50Speaker 05

  And I love to hold a grudge.

• 1:02:52Speaker 04

  Yeah.

• 1:02:53Speaker 03

  What's your biggest grudge?

• 1:02:54Speaker 05

  My biggest grudge.

• 1:02:56Speaker 04

  I feel like we're about to hear the term Jason Bateman again.

• 1:03:01Speaker 05

  Yeah, I mean, I really, I've been trying to undermine him. The fact that he's had so much success despite all the work I've put into to bad shit talk him.

• 1:03:11Speaker 04

  Yeah.

• 1:03:12Speaker 05

  That for me, that's rough.

• 1:03:15Speaker 04

  Yeah.

• 1:03:15Speaker 05

  That's a tough pill to swallow.

• 1:03:17Speaker 04

  Yeah, he's worked with Jude Law now. That's got to be annoying for you.

• 1:03:20Speaker 05

  Oh, he and Jude Law are best friends.

• 1:03:21Speaker 04

  Oh, no.

• 1:03:22Speaker 05

  And they got this show that everybody loves because it's really good.

• 1:03:25Speaker 04

  Yeah.

• 1:03:25Speaker 05

  And he's really good at it and he directed it really well. And everybody loves it and it's and he's always does great stuff.

• 1:03:33Speaker 04

  This will make me feel good though. I watched it.

• 1:03:34Speaker 05

  Yeah.

• 1:03:35Speaker 04

  And I loved it.

• 1:03:36Speaker 05

  That, that does make me feel good.

• 1:03:39Speaker 04

  It's really good. You've misunderstood him.

• 1:03:41Speaker 05

  I almost barfed up my, my dream meal.

• 1:03:48Speaker 05

  We're in the dessert.

• 1:03:49Speaker 04

  Yeah.

• 1:03:50Speaker 05

  Now, this is a fun new thing we're doing on the podcast.

• 1:03:55Speaker 05

  Ben and I are doing.

• 1:03:56Speaker 04

  Yeah.

• 1:03:56Speaker 05

  That we came up with. Um, telepathically.

• 1:04:00Speaker 04

  Yeah.

• 1:04:01Speaker 05

  God, we made a connection.

• 1:04:04Speaker 05

  Is where you got to guess, and I'm going to be honest with you. And those guys are in the other room that my, my whole team who came with me, all 12 of them know what my, my dream dessert is.

• 1:04:17Speaker 04

  Okay.

• 1:04:18Speaker 05

  Okay. And so I want you to just try to, and for realsies too. Let's go, let's go.

• 1:04:24Speaker 04

  So we're doing a guessing game. So here's the thing.

• 1:04:27Speaker 05

  Each of you guess what you think my, I know we might not have time for this, but what you think my dream dessert is.

• 1:04:31Speaker 04

  Yeah. So going by, so already we've got the foie gras, the massive perfectly cooked steak.

• 1:04:37Speaker 05

  Yeah.

• 1:04:38Speaker 04

  Uh, sparkling water. So I think we're, we're looking in like pretty rich, fancy, no messing around territory. Classics are classic for a reason.

• 1:04:47Speaker 05

  Classics are classics for a reason.

• 1:04:49Speaker 04

  For a reason. Let's remember that. Classic never goes out of style. I would almost go for like the perfect chocolate lava cake or something I thought you might choose. I think that's a great shout.

• 1:05:00Speaker 05

  That's a very, I will not send one back.

• 1:05:05Speaker 03

  Yeah.

• 1:05:05Speaker 05

  If you brought it to the table at this meal.

• 1:05:07Speaker 03

  Mm hmm.

• 1:05:08Speaker 05

  I'd say, fair enough.

• 1:05:10Speaker 03

  Yeah.

• 1:05:11Speaker 05

  And I would eat it and I'd be delighted with every morsel. Every bite.

• 1:05:14Speaker 03

  Okay. It's not that.

• 1:05:16Speaker 05

  It's not it. It's not first choice, but it's in there. It's up there.

• 1:05:19Speaker 03

  Okay. You've not mentioned this dessert already.

• 1:05:21Speaker 05

  I have not mentioned this dessert. I would, I would never do that.

• 1:05:24Speaker 03

  No.

• 1:05:25Speaker 05

  Either.

• 1:05:25Speaker 03

  You would not do that.

• 1:05:26Speaker 05

  Yeah. So. And can I give you, can I give you a hint? Is that okay?

• 1:05:29Speaker 03

  You can, but it's, you know, it's as long as if I guess it right, there's not any protest from James saying, but he got a hint and I didn't.

• 1:05:36Speaker 05

  I like protests. Yeah. Well, we're not keeping score. The stakes are fairly low.

• 1:05:39Speaker 03

  I keep score.

• 1:05:40Speaker 05

  Well, the stakes are fairly big in the. Well, they're fairly.

• 1:05:42Speaker 03

  Yeah.

• 1:05:43Speaker 05

  Medium rare.

• 1:05:43Speaker 03

  Yeah.

• 1:05:44Speaker 05

  And it is fairly big, but it's also low from where you get it from the cow.

• 1:05:48Speaker 03

  Are you giving me a hint?

• 1:05:50Speaker 05

  Classic, probably classic American, classic North American.

• 1:05:55Speaker 03

  Classic.

• 1:05:56Speaker 05

  Just to keep you, because I don't want you to be like, oh, creme brulee. I'm not doing that.

• 1:05:59Speaker 03

  No, we're not, we're not souffle. We're not creme brulee. We're not.

• 1:06:02Speaker 05

  No, no, no, no.

• 1:06:03Speaker 03

  Um, okay. And I don't think, I think you would have reacted to chocolate in a different way if it was chocolatey.

• 1:06:10Speaker 05

  It can't be, and it is, and there is a chocolate element to it for.

• 1:06:14Speaker 03

  Ah, okay.

• 1:06:15Speaker 05

  There is, but it's not the.

• 1:06:16Speaker 03

  So I was thinking.

• 1:06:16Speaker 05

  But there is.

• 1:06:17Speaker 03

  Cobbler, but.

• 1:06:18Speaker 05

  Love. Again, look, I have such a sweet tooth.

• 1:06:21Speaker 03

  Yeah.

• 1:06:22Speaker 05

  Cobb, in that area, in that general area, I'm going with like a, like a cobbler. Fine.

• 1:06:27Speaker 03

  Yeah.

• 1:06:27Speaker 05

  I don't mind a cobbler. You can't tell by my shoes.

• 1:06:32Speaker 05

  But I also love.

• 1:06:34Speaker 03

  If you're listening to this, you've got to watch it.

• 1:06:36Speaker 05

  Yeah. Yeah. A lot of this is visual.

• 1:06:37Speaker 03

  You're missing out on a lot.

• 1:06:39Speaker 05

  Just, just the winks alone.

• 1:06:40Speaker 03

  Yeah, the way I'm seeing the shoes, the shoes that were the joke.

• 1:06:44Speaker 05

  Um, the, I love making a visual joke on a podcast.

• 1:06:48Speaker 03

  Yeah.

• 1:06:48Speaker 05

  It's the best. I love a cobbler. I love a pie, but I love like a, like an apple brown Betty, they call it like it's sort of like, almost like a mini, like a cobbler. This got a sort of like a, like a brown sugar.

• 1:06:59Speaker 03

  Yeah.

• 1:06:59Speaker 05

  Sort of crust. With a sort of a pie-y cobbler in the inside, with like a thick cream or a vanilla ice cream. Yes, that's not it. It is much more classically chocolatey dessert and classic been classic for a minute. Brownie, a brownie situation. Not again. That's my guess, that's my guess.

• 1:07:19Speaker 04

  Yeah, well, I'll guess like a huge ice cream sundae.

• 1:07:24Speaker 05

  Yes, yes, is the subsection, yes, I'm gonna say I'll allow it. In a way that is normally, that's there on the mountain, but at the very peak of it. Banana split. Do you guys, if you throw fruit into this fucking dessert.

• 1:07:44Speaker 05

  I'm flipping, I'm flipping the table.

• 1:07:46Speaker 04

  Yeah, yeah.

• 1:07:48Speaker 05

  You guys do drum rolls?

• 1:07:49Speaker 04

  Ben do a drum roll?

• 1:07:50Speaker 05

  Okay. James is a drummer, you should do it, really.

• 1:07:53Speaker 04

  It's funny if I get Ben to do it.

• 1:07:54Speaker 05

  Yeah, that's great.

• 1:07:57Speaker 04

  Quite good, actually.

• 1:07:59Speaker 05

  Baked Alaska. Oh, we should have got baked Alaska.

• 1:08:03Speaker 04

  That is so in keeping with the whole menu, I feel an idiot for not getting it.

• 1:08:07Speaker 05

  Yeah, no, don't, don't, don't blame yourself.

• 1:08:09Speaker 04

  I am blaming myself.

• 1:08:11Speaker 05

  Baked Alaska and there's a chocolate element to it. To the baked Alaska, yeah. The ice cream is. The ice cream, yeah.

• 1:08:18Speaker 04

  This is great.

• 1:08:18Speaker 05

  Comes out flaming.

• 1:08:20Speaker 04

  Yeah.

• 1:08:20Speaker 05

  Right, they do the whole thing.

• 1:08:22Speaker 04

  Like you with the creamed corn, if it's on the menu, I've got to order it.

• 1:08:25Speaker 05

  That's true, you said that before. Same with me.

• 1:08:27Speaker 04

  Yeah.

• 1:08:28Speaker 05

  So I tell you, so, well, you'll decide, it's funny. Years ago, at a restaurant in California with my mom and dad, up in a sort of Montecito, north of Los Angeles. Place called the Santa Cesar Ranch, beautiful place, really top, top, top. Incredible restaurant there, absolutely delicious meal every single time I've been there. Just the three of us, my mom and dad and me. And we're, we're having dinner and somehow the conversation, we're talking about dessert. And my dad says, oh, I love a baked Alaska. He says, you know, this restaurant around the corner from where we grew up in Toronto, where he said, this restaurant that he used to go, go to all the time called Brown's on McPherson.

• 1:09:11Speaker 05

  Shout out if it's still there. It might still be open. Classic. My dad said, one time he was at Brown's years ago and he was talking about baked Alaska. At which point he sees the waiter, it wasn't on the menu. He sees the waiter come through with a baked Alaska and put it on the next table, in front of the guy sitting at the next table. They said, the way you have baked Alaska. He goes, we do tonight. He goes, I'll get one. He tells me this story. I go, oh, that's crazy. At which point out the window, because we're sitting on just inside, we see a guy serve the guy outside the window a baked Alaska.

• 1:09:41Speaker 03

  Wow.

• 1:09:42Speaker 05

  Yes, please. We said, you know.

• 1:09:44Speaker 03

  That's the universe talking.

• 1:09:46Speaker 05

  The, the universe is saying, motherfucker, you're gonna have a baked Alaska.

• 1:09:52Speaker 03

  You've got to order it at that point.

• 1:09:53Speaker 05

  You have to. Although one time I ate at that very same restaurant with Don Johnson of, you know, Don Johnson fame.

• 1:09:58Speaker 03

  Yeah.

• 1:09:58Speaker 05

  And, uh, and, uh, the waiter came up and he said, um, he said dessert. And Don said, no, that's character actor food.

• 1:10:08Speaker 04

  Brilliant.

• 1:10:08Speaker 05

  Brilliant.

• 1:10:09Speaker 03

  Character actor.

• 1:10:11Speaker 05

  He looks amazing. So I'm like, if Don Johnson's not eating dessert, I'm not.

• 1:10:14Speaker 03

  Yeah.

• 1:10:15Speaker 05

  So I had them, obviously I secretly went back and got in a bag and ate it in my car. Tears, tears streaming into my baked Alaska.

• 1:10:24Speaker 03

  Baked Alaska is not car food, man.

• 1:10:26Speaker 05

  It's not great car food. It does not travel well. We talked about, we talked about showing up with the meal today.

• 1:10:31Speaker 03

  Yeah.

• 1:10:31Speaker 05

  I said, what if we just show up? So here's the deal. I thought for a minute that we were gonna eat this meal today, right? I said that.

• 1:10:38Speaker 03

  Yes.

• 1:10:39Speaker 05

  I thought, man, that'd be so great. And the thing I was looking forward to the most was the baked Alaska.

• 1:10:44Speaker 03

  Yeah.

• 1:10:45Speaker 05

  And that's how we got to, well, we could have, we could have brought it, but.

• 1:10:48Speaker 03

  It's a very ambitious thing to think a podcast is gonna cook for you, I think. The baked Alaska.

• 1:10:52Speaker 04

  And the perfect steak.

• 1:10:54Speaker 03

  Yeah.

• 1:10:54Speaker 05

  The perfect, it is a lot.

• 1:10:55Speaker 03

  Yeah. We would have loved to have done it for you, but you know, we don't know the first thing about how to make it.

• 1:11:00Speaker 05

  Do either of you cook?

• 1:11:01Speaker 03

  I cook, I cook when I can.

• 1:11:02Speaker 05

  You do.

• 1:11:03Speaker 03

  It's not very often, but I like to cook. I enjoy it. I've never done a baked Alaska though. It fit, I don't know how it works. The ice cream's cold and then the thing's hot.

• 1:11:11Speaker 05

  It takes a couple of days because you gotta layer it.

• 1:11:13Speaker 03

  Yeah.

• 1:11:13Speaker 05

  Yeah, that's what I know. I know that my grandmother used to make a really great ice cream. Dessert that took a few days that had like the the base of it was a sort of this very particular kind of uh specific rather a Canadian chocolate bar.

• 1:11:28Speaker 03

  Hmm.

• 1:11:28Speaker 05

  And then you do one layer of ice cream and then that needs to set for like a day and then you do another layer. It had a bunch of it was wow, it was incredible.

• 1:11:35Speaker 03

  Yeah, that's good.

• 1:11:36Speaker 04

  There's a restaurant in Leeds called Ox Club, which we've shouted out a few times on the podcast and their dessert. Uh, it's pretty much always a different type of baked Alaska and.

• 1:11:44Speaker 05

  Really?

• 1:11:45Speaker 04

  I'm doing a a little of like, I'm going to Leeds soon and they wanted to do a collab for ten years of this restaurant. Being able, however long, it's definitely not ten years, but like, uh, and we got a menu that's just like my little special menu and then it's just a it's the baked Alaska that I had the first time I went in there.

• 1:12:03Speaker 05

  Really?

• 1:12:03Speaker 04

  Yeah, I'm excited about that.

• 1:12:04Speaker 05

  What's it called again, the bit?

• 1:12:06Speaker 04

  Ox Club.

• 1:12:07Speaker 05

  Ox Club in Leeds.

• 1:12:08Speaker 04

  Leeds.

• 1:12:09Speaker 03

  I don't know how often you get up to Leeds.

• 1:12:10Speaker 04

  Leeds in general is brilliant for food now.

• 1:12:12Speaker 05

  Is it?

• 1:12:13Speaker 04

  It's your sport for choice there, yeah.

• 1:12:15Speaker 05

  Really?

• 1:12:15Speaker 03

  Yeah.

• 1:12:16Speaker 05

  No, never been to Leeds.

• 1:12:17Speaker 03

  It's a great city.

• 1:12:18Speaker 05

  Yeah.

• 1:12:18Speaker 03

  It's not all about London now in the UK, you know, there's some incredible restaurants all around the UK.

• 1:12:22Speaker 05

  Yeah, I I buy I buy that.

• 1:12:24Speaker 04

  So this is a chocolate baked Alaska specifically, chocolate ice cream. Well, I'm gonna read your menu back to you now and see how you feel about it. Um, Ben tells us it's the first time that uh it's gonna be on this iPad here.

• 1:12:37Speaker 05

  Oh, I see.

• 1:12:38Speaker 04

  Yeah.

• 1:12:38Speaker 05

  I was wondering how I was wondering, I was like, if is this the is this like Darren Brown part of this? And you guys had already written down my answers.

• 1:12:45Speaker 04

  Yeah.

• 1:12:46Speaker 03

  It would have been lovely to to do that and like confuse you and confound you, but James told you exactly what.

• 1:12:51Speaker 05

  Oh, I'm just concerned with my own existence. I'd be so, yeah.

• 1:12:55Speaker 03

  And by the way, Ben takes photos on that iPad.

• 1:12:57Speaker 04

  Yeah, and actually all it says on here is I have a cough, can I have a refund? So I don't know.

• 1:13:03Speaker 05

  Really nice, both of them really nice.

• 1:13:09Speaker 04

  You would like sparkling water. You would like a little round, warm loaf of pretzel bread with butter. From? From, well, Benito's not written on. The strip, the strip house.

• 1:13:20Speaker 05

  Strip house, good memory.

• 1:13:21Speaker 04

  Starter, foie gras with toast and thick jam.

• 1:13:24Speaker 05

  Yeah.

• 1:13:25Speaker 04

  Main course, thick cut, bone in, dry aged rib, ribeye steak Pittsburgh style with au poivre.

• 1:13:33Speaker 05

  Well done.

• 1:13:34Speaker 04

  Side, medium cut, golden. Well done, take that back.

• 1:13:37Speaker 05

  No, you're sorry, medium rare.

• 1:13:39Speaker 04

  Side dish, medium cut, golden brown french fries with creamy horseradish when you ask for it. Buttered green beans and creamed corn coming over the top. Drink, now you did say diet coke or non alcoholic beer from Switzerland, I think we'll let you have both of those.

• 1:13:55Speaker 05

  Thank you, man.

• 1:13:56Speaker 04

  And dessert, baked Alaska with chocolate ice cream.

• 1:13:59Speaker 05

  Yep.

• 1:14:00Speaker 04

  How do you feel hearing that back?

• 1:14:02Speaker 05

  I feel really good. Look, there are a couple of things I do want to say.

• 1:14:04Speaker 04

  Yes.

• 1:14:05Speaker 05

  One, one thing that I didn't mention, there's an honorable mention that you could throw in there if you want to, if you want to cleanse the palate between the foie gras and the steak. Is that I wouldn't be opposed to a butter lettuce salad. You know, with it just like a light dressing, like a light sort of Italian dressing. Uh, that'd be nice. You know, I, I love a butter lettuce, quite refreshing. And I, I, I want to make a thing and I, I don't want to make, I don't want to get into any trouble here. But when it comes to the fries, I want to be clear.

• 1:14:33Speaker 05

  If you serve me what they call shoestring fries.

• 1:14:38Speaker 04

  I was going to ask earlier.

• 1:14:39Speaker 05

  We have a fucking problem.

• 1:14:43Speaker 04

  Yeah.

• 1:14:43Speaker 05

  We have a fuck, those aren't fries, a-hole. Okay, what you're serving me is a bunch of BS. So if you run a place and you serve shoestring fries, nobody near you and around you has the guts to tell you that it's shit. Yeah. People are lying to you. Yeah. Just know, and I'm saying this, I'm saying this as a favor to people who have establishments that serve shoestring fries. What I'm telling you is, everybody around you is lying to you. Yeah. For some reason, you're either their employer, or, or they, they feel insecure in their friendship with you, and so they're not telling you the truth, which is that everybody hates shoestring fries. And you're gonna go after, listen to this podcast, you're gonna go, that, that guy, we'll

• 1:15:27Speaker 05

  learn how to, I've never heard of him before, he seems like a real a-hole, and I don't, and so I'm gonna go and ask those people in my life, and I say, is it true that you all hate shoestring fries? They're gonna go, no! No, they're great! They do hate them. Yeah. And they're not telling you the truth, because either you're a dick, or they think that you can't handle the truth because you're a dummy. Yeah. That's the truth. So you're getting the straight dope from me. And you can either chew, you can, you can continue on living this fantasy, or you can get real, and eighty-six are from the menu, and, and, and, you know, and, and really, just get with the program. Get some real fucking fries on that menu.

• 1:16:10Speaker 03

  You like them, don't you?

• 1:16:12Speaker 05

  I don't know. This fucking podcast.

• 1:16:17Speaker 03

  I agree, they will stick together, you lift one up, the whole thing comes up like a big nest.

• 1:16:20Speaker 05

  It's trash.

• 1:16:21Speaker 03

  Yeah, yeah.

• 1:16:21Speaker 05

  You're never satisfied. You, you can't have a satisfying bite. Yeah, I don't, I don't like them very well.

• 1:16:27Speaker 03

  Let me say, this menu might be one of the most sort of, uh, classically masculine feeling menus we've had in a long time. It feels like you've ridden in on a horse.

• 1:16:34Speaker 05

  Oh, is it? Yeah. This is like, yeah. You, you've really swung it around. I can imagine, I, I can imagine that you've get some people, especially, who come in, especially, I'm thinking about people I know who've been on this, who come in and trying to like, leave their mark. Like, right? Sort of like, so hoping that you're gonna go, wow!

• 1:16:55Speaker 03

  Yeah.

• 1:16:57Speaker 05

  We never would have thought of that.

• 1:16:58Speaker 03

  Yeah.

• 1:16:59Speaker 05

  How incredible, oh, you must be so different. Right? Trying to impress you with their, with their.

• 1:17:04Speaker 03

  Well, who, who are you thinking of? Cause you, people that you know have been on this, do, is there anyone particularly in mind?

• 1:17:09Speaker 05

  I'm not gonna name people.

• 1:17:10Speaker 03

  I think you should name people.

• 1:17:11Speaker 05

  I can't name names. No. We live in dangerous times. David Cross? He's been on this podcast? Definitely. Not that he remembers it. David Cross.

• 1:17:22Speaker 05

  But yeah, I imagine David had some, went out there and had some stuff, really tried to take a swing, make his mark.

• 1:17:27Speaker 04

  Yeah, he did make his mark. He deliberately, he was trolling me deliberately on the podcast episode.

• 1:17:32Speaker 05

  On this one?

• 1:17:32Speaker 04

  Yeah, he knows I like desserts.

• 1:17:34Speaker 05

  Yeah.

• 1:17:34Speaker 04

  And he chose poutine as his starter and then he chose poutine as his dessert to

• 1:17:40Speaker 03

  More poutine.

• 1:17:40Speaker 04

  Upset me.

• 1:17:41Speaker 05

  Wow.

• 1:17:42Speaker 04

  And it worked. He upset me a lot.

• 1:17:43Speaker 05

  That is upsetting.

• 1:17:44Speaker 04

  Yeah.

• 1:17:45Speaker 05

  I do love poutine.

• 1:17:46Speaker 04

  And then he got me later with that. I don't even remember.

• 1:17:48Speaker 03

  You're having a dessert and you're having poutine.

• 1:17:49Speaker 05

  I'm having a dessert. Everything's, everything's geared towards my dessert.

• 1:17:52Speaker 04

  Poutine is your national dish?

• 1:17:54Speaker 05

  Yeah.

• 1:17:54Speaker 03

  Yeah, it is. Yeah. What would you do if someone tried to serve you shoestring poutine?

• 1:17:59Speaker 04

  Oh my God, Ed. We were nearly home free and now this guy is about to flip his lid.

• 1:18:06Speaker 05

  You, you just described to me a particular kind of hell that I don't wish on anybody.

• 1:18:13Speaker 04

  Yeah.

• 1:18:13Speaker 05

  You know? And I, I've seen some shit. Seen some dark shit, you know, over and, you know, and just in the stuff that I've done that I can't even talk about.

• 1:18:22Speaker 03

  Yeah. You tell us after, yeah. You tell us after about the dark shit.

• 1:18:25Speaker 05

  I don't even know if I can. I gotta, I'm under, I'm under military NDAs.

• 1:18:30Speaker 03

  Yeah. Well, it's sad to leave it on a dark note. And that's my fault. And that is my fault.

• 1:18:35Speaker 04

  It's your fault, Ed. You did that.

• 1:18:36Speaker 03

  Yeah.

• 1:18:37Speaker 04

  Could have left it on a happy note.

• 1:18:38Speaker 03

  But thank you so much for coming to the dream restaurant, Will. You've been a fantastic guest.

• 1:18:42Speaker 05

  Oh, I'm, I'm, I'm, my imagination is stuffed.

• 1:18:46Speaker 03

  So now where are you gonna go for this meal?

• 1:18:48Speaker 05

  There are a couple of places that I have in mind.

• 1:18:50Speaker 03

  Yeah.

• 1:18:50Speaker 05

  Yeah. Can I name them?

• 1:18:51Speaker 03

  Yeah, name them. Yeah.

• 1:18:52Speaker 05

  I have one close to it and, but I might go back. The Dover in Mayfair. Have you ever been there?

• 1:18:57Speaker 03

  No.

• 1:18:57Speaker 05

  It's open late.

• 1:18:58Speaker 03

  Yeah.

• 1:18:59Speaker 05

  It's open late. They're, they're really nice people over there. It's a great new restaurant. And I've gone there a couple of times because they're not, I've gone because it's good and it's open late.

• 1:19:08Speaker 03

  Yes.

• 1:19:08Speaker 05

  Which is nice.

• 1:19:09Speaker 03

  And rare for, for the UK.

• 1:19:11Speaker 05

  And rare for the UK.

• 1:19:12Speaker 03

  To the open light. Yeah.

• 1:19:13Speaker 05

  It's, it's a cool, cool little spot. So we all go there. I mean, To be fair, I'm here for one more night, so I also might go and have a curry tonight.

• 1:19:21Speaker 03

  Yeah, lovely.

• 1:19:22Speaker 05

  Yeah. I heard a really interesting story of why, how Indian food became so popular in the UK, which had to do with there was a dearth of restaurants that served kind of every, everybody, like restaurants that were available for everybody. And there's had something to do with like, available, there weren't a lot of, you think of a classic English middle class or your working class restaurant, there wasn't one.

• 1:19:44Speaker 03

  Mm hmm.

• 1:19:45Speaker 05

  When you think about it. And so these guys went around and figured out that you, you know, that this was something that was needed. And they started putting up these Indian restaurants and, and, you know, you know, who told me the story and I'm fucking up is Johnny Vaughan. Do you remember Johnny Vaughan?

• 1:20:02Speaker 04

  Yeah.

• 1:20:02Speaker 05

  I said you remember because I saw him last night.

• 1:20:04Speaker 04

  Ed, Ed worked in the same building as Johnny Vaughan.

• 1:20:07Speaker 03

  Yeah, I do, I do radio show on Radio X as well. Yeah.

• 1:20:10Speaker 04

  And. So Ed's very familiar with Johnny Vaughan.

• 1:20:13Speaker 03

  Yeah, Johnny Vaughan's got stories. He's got stories for days, that guy.

• 1:20:16Speaker 05

  He's got stories for days.

• 1:20:18Speaker 03

  Yeah. And I mean days.

• 1:20:19Speaker 05

  Yeah, he hijacked our Q and A last night.

• 1:20:22Speaker 04

  Yeah.

• 1:20:23Speaker 05

  I'm friends, Johnny and I are friends and he hijacked and I had to, from the stage, I had to tell him to zip it.

• 1:20:29Speaker 03

  Which is hard to do.

• 1:20:30Speaker 05

  He still didn't do it.

• 1:20:31Speaker 03

  Yeah.

• 1:20:33Speaker 05

  And by the way, he didn't even have a microphone.

• 1:20:35Speaker 04

  Yeah, yeah.

• 1:20:35Speaker 05

  It was insane. God, I love him though.

• 1:20:38Speaker 03

  Thank you so much, Will.

• 1:20:39Speaker 05

  Guys, what a pleasure.

• 1:20:41Speaker 03

  Thank you.

• 1:20:41Speaker 05

  I thought I would hate this.

• 1:20:43Speaker 03

  Did you? You, you didn't come in with that energy. I thought he's up for this. Well, thank you, Will.

• 1:20:49Speaker 04

  That's the most amount of times Ed's ever said thank you to a guest. We go on a new tangent each time.

• 1:20:54Speaker 03

  I love it.

• 1:21:01Speaker 03

  Well, there we are, James. That was an absolute treat, I thought.

• 1:21:03Speaker 04

  We forgot Lego Batman.

• 1:21:05Speaker 03

  We didn't say anything about Lego Batman.

• 1:21:06Speaker 04

  I'm, I'm really gutted as soon as he left, realized we forgot Lego Batman.

• 1:21:12Speaker 03

  And Ben saying he's forgot something?

• 1:21:14Speaker 04

  Oh, apparently Sam Campbell. So Benito is telling us that Sam Campbell had a question for Will Arnett and Ben

• 1:21:20Speaker 03

  Forgot to pass it on.

• 1:21:20Speaker 04

  Neglected to pass it on to even us. Okay, what's a shit question? I'm glad that we didn't ask it. Sam wanted us to ask Will Arnett, when he's doing a voice for an animated film, does he like to look at the picture? A picture of the character? I imagine yes, either way, because like, I think anyone, when they do an animated film, they get shown that anyway.

• 1:21:39Speaker 03

  Yeah.

• 1:21:40Speaker 04

  Whether they want to do it or not.

• 1:21:42Speaker 03

  I'm all up for Sam asking sort of weird questions in his way.

• 1:21:45Speaker 04

  Yeah.

• 1:21:46Speaker 03

  But I refuse to be the vessel for those questions and have to look the person.

• 1:21:49Speaker 04

  That's such a boring question. It's not even weird. It's just boring.

• 1:21:53Speaker 03

  It would be weird if he said it.

• 1:21:54Speaker 04

  Yeah, yeah.

• 1:21:55Speaker 03

  If it's normal.

• 1:21:56Speaker 04

  Yeah, yeah, yeah. Yeah. When Sam Campbell says something that's like boring and normal, then it is weird now.

• 1:22:01Speaker 03

  Yeah.

• 1:22:01Speaker 04

  And I guess, you know, I'm no stranger to that.

• 1:22:06Speaker 03

  Well, he didn't say club sauce. Thank God, because I was enjoying talking to him.

• 1:22:09Speaker 04

  That was good. Yeah, I liked that he guessed it first time.

• 1:22:11Speaker 03

  Yeah.

• 1:22:12Speaker 04

  As well. That was, that was quite exciting for me. And we have a lot of guessing games on this podcast.

• 1:22:16Speaker 03

  Well, he set up the guessing game with the dessert as well.

• 1:22:18Speaker 04

  That was great. I'm so glad. I was like, Benito can't tell us off for this one because it's Will Arnett's idea.

• 1:22:23Speaker 03

  Yeah.

• 1:22:23Speaker 04

  A fantastic episode. I love his descriptions of food. I think a lot of people are going to be re-listening.

• 1:22:28Speaker 03

  Yeah.

• 1:22:29Speaker 04

  To him describing some of those dishes.

• 1:22:31Speaker 03

  What a way to kick off series 15, Jimmy.

• 1:22:33Speaker 04

  Series 15 and lovely start to it. People can watch it on YouTube, of course.

• 1:22:38Speaker 03

  Honestly, James, I loved that episode and what, what a glorious man.

• 1:22:42Speaker 04

  It was brilliant. Um, you know, I loved him referencing Benito. I loved him talking about going full bish. It was brilliant.

• 1:22:50Speaker 03

  Don't forget that the film Is This Thing On is out on the 30th of January. That features Will Arnett. Go half bish.

• 1:22:57Speaker 04

  Half bish, not full bish, but if we get a petition going.

• 1:23:01Speaker 03

  Yeah.

• 1:23:02Speaker 04

  A petition going, no.

• 1:23:05Speaker 03

  We'll leave it in though.

• 1:23:07Speaker 04

  A bish patish.

• 1:23:08Speaker 03

  A bish patish.

• 1:23:09Speaker 04

  Forget a bish patish going for Will to go full bish in a sequel or a spin off?

• 1:23:16Speaker 03

  Yeah.

• 1:23:17Speaker 04

  I think maybe Will would do it.

• 1:23:18Speaker 03

  Yes. If you're listening from America, which you might be because, you know, we had a very famous Canadian guest on, who is obviously very famous in America. Maybe you've tuned in for the first time. I'm doing my stand up tour in the US, potentially Canada. I don't know at this point. You have to edit around that. But go on to eggambler.co.uk for tickets. I'm there in February.

• 1:23:39Speaker 04

  I'll be there in February, just before Ed. We worked out with Ships in the Night.

• 1:23:44Speaker 03

  Ships in the Night.

• 1:23:45Speaker 04

  But end of January to beginning of February. But then I don't know, that's now, isn't it? That's when this is going out now.

• 1:23:51Speaker 03

  Yeah.

• 1:23:52Speaker 04

  So if you're listening to this, I'm in America.

• 1:23:55Speaker 03

  Yeah.

• 1:23:56Speaker 04

  If you listen to it when it goes out.

• 1:23:57Speaker 03

  But for now, we'll see you next week for episode two of series 15 of Off Menu.

• 1:24:02Speaker 04

  What a, what a series.

• 1:24:04Speaker 03

  Goodbye.

• 1:24:04Speaker 04

  Goodbye.

• 1:24:20Speaker 00

  Welcome to 215 Maple Drive. We just put this property on the market.

• 1:24:26Speaker 01

  Love the crown molding.

• 1:24:27Speaker 00

  Oh, wait until you see the walk-in closets and the bathroom tile.

• 1:24:31Speaker 01

  Does it have Verizon FiOS? You know, 100% fiber internet?

• 1:24:35Speaker 00

  No FiOS, but it looks like it's got cable. Let's check out the kitchen.

• 1:24:38Speaker 01

  No FiOS? Yeah, no thank you.

• 1:24:42Speaker 00

  Don't you want to see the rest? Okay. Bye bye.

• 1:24:44Speaker 02

  Dip Verizon FiOS because when you're moving, it's 100% or nothing.