Amanda Seyfried

Oscar-nominated actor, ‘Mean Girls’ alumnus and star of the new film ‘The Testament of Ann Lee’ Amanda Seyfried is our latest dream diner. And the genie has a cat tail this week. ‘The Testament of Ann Lee’ is out in UK cinemas on Friday 20 February. Follow Amanda on Instagram @mingey https://www.instagram.com/mingey/ Watch the video version of this episode on the Off Menu YouTube https://www.youtube.com/@offmenupodcast on Thu 5 Feb. 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.

• 0:00Speaker 00

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• 1:35Speaker 02

  Welcome to the Off Menu Podcast, taking the pasta dough of conversation, putting it through the pasta machine of humour, and making the tagliatelle of podcasting.

• 1:43Speaker 03

  That is Ed Gabb. My name is James Acaster. Together we own a dream restaurant and every single week we invite a guest, asking the favourite ever start a main course dessert, side dish and drink, not in that order. And this week, our guest is Amanda Seyfried.

• 1:55Speaker 02

  Uh, yes, a wonderful actor, James, of course.

• 1:58Speaker 03

  One actor, man.

• 1:59Speaker 02

  Yeah, so many things.

• 2:01Speaker 03

  Mank.

• 2:02Speaker 02

  Got an Academy Award nomination for Mank.

• 2:05Speaker 03

  Oh, yeah?

• 2:06Speaker 02

  Yeah, yeah. Mean Girls.

• 2:08Speaker 03

  Mean Girls, of course.

• 2:09Speaker 02

  Mamma Mia.

• 2:10Speaker 03

  Mamma Mia, of course. And?

• 2:12Speaker 02

  The new film that Amanda will be talking to us about, The Testament of Ann Lee, or The Woman Clothed by the Sun With the Moon Under Her Feet.

• 2:20Speaker 03

  It sounds fantastic. It's about, I never heard of Ann Lee, didn't know who Ann Lee was. Somebody founded The Shakers, which is a religious sect. It's an incredible story. We're gonna talk to Amanda more about it.

• 2:30Speaker 02

  We are.

• 2:31Speaker 03

  Learn more about it. And I'm very much looking forward to seeing the film.

• 2:33Speaker 02

  Yes, very much so. The Testament of Ann Lee is in cinemas on the 20th of February this year. Uh, we will also, of course, be talking to Amanda about her dream menu, James.

• 2:45Speaker 03

  Oh, yes, I thought we would.

• 2:46Speaker 02

  Yeah.

• 2:46Speaker 03

  Um, however, if Amanda says the secret ingredient, which is an ingredient we deem to be unacceptable, we will have to kick her out of the dream restaurant.

• 2:53Speaker 02

  Yes, we will.

• 2:54Speaker 03

  And the secret ingredient this week is?

• 2:56Speaker 02

  Caltine bars. Caltine bars is from Mean Girls.

• 3:00Speaker 03

  Yeah, it's from Mean Girls.

• 3:01Speaker 02

  Yeah, it's from Mean Girls.

• 3:02Speaker 03

  So probably unlikely.

• 3:04Speaker 02

  It's not gonna come up, because I don't think it's a real thing. Um, but it is something from Mean Girls.

• 3:08Speaker 03

  Yeah.

• 3:08Speaker 02

  Yeah.

• 3:09Speaker 03

  So like, that's us hedging, basically making it safe that we don't have to kick the guest out.

• 3:14Speaker 02

  Hey, here's a little secret for you.

• 3:15Speaker 03

  Okay.

• 3:16Speaker 02

  I love Mean Girls.

• 3:17Speaker 03

  Ed loves Mean Girls, everyone. So, embarrassingly, I've never seen Mean Girls.

• 3:22Speaker 02

  That's crazy to me.

• 3:22Speaker 03

  It's crazy.

• 3:23Speaker 02

  You've seen so many films. Mean Girls is such a good film. I've been to see Mean Girls the Musical. I love Mean Girls.

• 3:29Speaker 03

  Yeah, so I've got, I've got to watch it.

• 3:30Speaker 02

  And I love Mean Girls. No?

• 3:34Speaker 03

  Yeah, yeah.

• 3:35Speaker 02

  Not gonna bite on that, okay?

• 3:36Speaker 03

  I didn't know you liked Mean Girls.

• 3:37Speaker 02

  Yeah, sure, come on. Cold, be as cold as you like.

• 3:40Speaker 03

  Uh, uh, your wife's quite nice.

• 3:42Speaker 02

  Oh, yeah, no, she's a lovely lady.

• 3:44Speaker 03

  Yeah.

• 3:44Speaker 02

  Yeah, I've found a good one.

• 3:46Speaker 03

  Yeah, yeah.

• 3:46Speaker 02

  Yeah, yeah.

• 3:47Speaker 03

  But you, but you love, but you love Mean Girls.

• 3:49Speaker 02

  Yeah, I ain't marrying a Mean Girl.

• 3:51Speaker 03

  No, but you like him.

• 3:53Speaker 02

  Yeah, yeah, yeah.

• 3:55Speaker 03

  Who's your favourite?

• 3:56Speaker 02

  Who's my favourite Mean Girl?

• 3:57Speaker 03

  Yeah, you know.

• 3:58Speaker 02

  What, in my life?

• 3:59Speaker 03

  Yeah.

• 4:00Speaker 02

  I couldn't, I couldn't say that. That would be, they don't, probably don't know, realise they're a Mean Girl.

• 4:04Speaker 03

  Chloe Petz?

• 4:05Speaker 02

  Yeah.

• 4:07Speaker 02

  Yeah.

• 4:08Speaker 03

  You can watch this on YouTube tomorrow.

• 4:09Speaker 02

  Yeah, tomorrow you can watch this on YouTube, but why not listen to it now and then watch it on YouTube tomorrow?

• 4:13Speaker 03

  Yeah, do both and see if it's as you imagined it in your head.

• 4:16Speaker 02

  Yeah, yeah, exactly. Let's get on with it then. This is the off-menu menu of Amanda's.

• 4:20Speaker 03

  Amanda Seyfried.

• 4:29Speaker 02

  Welcome Amanda to the Dream Restaurant.

• 4:32Speaker 03

  Welcome Amanda Seifer to the Dream Restaurant. We've been spending here for some time.

• 4:36Speaker 04

  Thank you so much.

• 4:37Speaker 03

  I'm being a genie there.

• 4:39Speaker 02

  James is a genie in the podcast because he can get you whatever meal you want from wherever. Yeah, good question.

• 4:43Speaker 03

  Any colour you want. Yeah, it's like your dream.

• 4:46Speaker 02

  Pink?

• 4:46Speaker 03

  Pink? Yeah, yeah.

• 4:48Speaker 02

  I think it's the first time you've been pink.

• 4:49Speaker 03

  I love it.

• 4:50Speaker 04

  Glitter hair.

• 4:51Speaker 02

  Yeah, nice.

• 4:52Speaker 04

  Giant purple eyes.

• 4:55Speaker 03

  Yeah.

• 4:56Speaker 04

  Maybe a tail.

• 4:58Speaker 03

  Yeah, I wouldn't turn down a tail.

• 4:59Speaker 02

  Yeah.

• 5:00Speaker 03

  Yeah, like a fluffy tail or?

• 5:02Speaker 04

  A cat tail.

• 5:03Speaker 02

  Yeah.

• 5:03Speaker 04

  A sleek cat tail. And any colour you want.

• 5:07Speaker 02

  Oh, that's nice.

• 5:08Speaker 03

  The tail colour.

• 5:08Speaker 02

  It's rare the genie gets the pick.

• 5:10Speaker 03

  I'd like to stick with pink really so that it looks like it's like one, it's part of me.

• 5:14Speaker 02

  Yeah.

• 5:15Speaker 03

  I don't want to go like a different colour and then like, I think I'm going to follow your lead and continue with the pink tail. Maybe some blue stripes actually.

• 5:22Speaker 02

  Yeah.

• 5:22Speaker 04

  Yeah, like Bagpuss.

• 5:24Speaker 03

  Like Bagpuss. You like Bagpuss?

• 5:27Speaker 04

  I like his look. I like his name.

• 5:29Speaker 03

  Yeah. Wasn't expecting a Bagpuss reference from you then.

• 5:32Speaker 02

  Yeah.

• 5:32Speaker 04

  I wasn't expecting to discover Bagpuss.

• 5:35Speaker 03

  No.

• 5:35Speaker 04

  Because I still don't really get it, but I, it's one of those UK-isms that, you know, I was very fond of.

• 5:42Speaker 02

  How did you get introduced to Bagpuss?

• 5:44Speaker 04

  Just by living here back in the day. It's probably the same week I learned what menge meant.

• 5:51Speaker 03

  That's quite the week.

• 5:52Speaker 02

  Yeah, that's a big week.

• 5:53Speaker 04

  And I was in a lot of, I was in a lot of queues as opposed to lines and a lot of quids everywhere.

• 6:01Speaker 03

  Yeah.

• 6:03Speaker 02

  This was huge. So how, how long were you living in the UK?

• 6:06Speaker 04

  On and off for a while.

• 6:08Speaker 02

  Yeah.

• 6:08Speaker 04

  Many years.

• 6:09Speaker 02

  I'm picking up all these bits of information like Bagpuss and menge.

• 6:12Speaker 04

  I learned a lot in the first week.

• 6:13Speaker 02

  Yeah.

• 6:14Speaker 04

  From my two friends and my driver who's, who's still with me outside.

• 6:18Speaker 02

  Oh, yeah, nice.

• 6:19Speaker 04

  His family, but it's, it's just funny. The words, you know, they're, your slang is, is completely.

• 6:27Speaker 04

  It was completely foreign to me. It was exciting to be in this new foreign world. They speak English, but they don't.

• 6:35Speaker 02

  Did you take, did you take like Minj back to the States?

• 6:38Speaker 04

  Yeah, I sure did. Yeah, there's Minjas everywhere now.

• 6:41Speaker 03

  People say it. People say it in Hollywood.

• 6:44Speaker 04

  Well, my handle on Instagram is Minji because Instagram's been around for 15 years or whatever.

• 6:49Speaker 02

  Yeah.

• 6:50Speaker 04

  And it's just my nickname and I have it on my, my foot, tattooed on my foot. A few other girls and it's just a nickname. You don't think about what you're saying anymore. It's just, it's just term of endearment.

• 7:02Speaker 02

  So you have Minji tattooed on your foot?

• 7:04Speaker 04

  Just Minj without the Y.

• 7:05Speaker 02

  Just Minj. Yeah, yeah. Just Minj on the foot.

• 7:07Speaker 04

  Minji for the socials.

• 7:09Speaker 03

  That's fun.

• 7:10Speaker 02

  Yeah, you got.

• 7:12Speaker 04

  Yeah, that's like, yeah, that's fun.

• 7:15Speaker 02

  You've got to keep it fun for the socials.

• 7:16Speaker 04

  Add a Y to your names.

• 7:18Speaker 02

  Yeah.

• 7:18Speaker 03

  Yeah, yeah.

• 7:19Speaker 02

  Eddie and Jamesy.

• 7:20Speaker 04

  Eddie.

• 7:21Speaker 02

  Eddie.

• 7:22Speaker 03

  Oh, so you're adding an extra Y? Yeah, yeah.

• 7:26Speaker 02

  Oh, I, I pre-added the Y, but if you want to add an extra Y, that's fine. I'll be Eddie and you'll be Jamesy.

• 7:31Speaker 03

  Yeah, yeah, yeah. Just keep coming on going recurring E sounds at the end of our names. And then the more Es, the more fun you are?

• 7:38Speaker 04

  Yeah, like the louder you say it, I guess.

• 7:40Speaker 03

  Yeah.

• 7:40Speaker 04

  The more impact it has. So maybe.

• 7:42Speaker 03

  Bad Pussy?

• 7:43Speaker 04

  E.

• 7:44Speaker 03

  Yeah, yeah, yeah. For example.

• 7:46Speaker 02

  That actually gets better the more Es you add to it. The initial Y.

• 7:50Speaker 04

  Bad Pussy. Thank you for bringing that back so quickly and so gently and so, and so with such a commitment.

• 7:58Speaker 03

  Yeah. Had to commit to it. If I, if I went in half ass there, that would have been bad.

• 8:03Speaker 02

  Yeah, that would have been really bad.

• 8:05Speaker 03

  I think the only way is to fully commit to that.

• 8:07Speaker 04

  You know what? My, the first cat I ever really knew was called Bad Pussy.

• 8:12Speaker 03

  Right. It was called Bad Pussy. Yeah, yeah. That was its name by its owner named it that?

• 8:17Speaker 04

  Yeah.

• 8:18Speaker 03

  Yeah.

• 8:18Speaker 04

  Because she climbed the curtains.

• 8:20Speaker 03

  Oh, yeah.

• 8:21Speaker 04

  So I, I inherited that. I think it was my aunt. This is my grandparents' cat. So Aunt Bad Pussy.

• 8:29Speaker 02

  So your grandparents' cat becomes your arm.

• 8:32Speaker 03

  Yeah, that's the way it works.

• 8:33Speaker 02

  Yeah, yeah, yeah. Okay.

• 8:35Speaker 03

  You wanna look up family trees, Ed, and that's how it works.

• 8:37Speaker 04

  My mom's sister was bad pussy.

• 8:39Speaker 02

  Yes, yeah, yeah, yeah. Your mom's sister's bad pussy.

• 8:42Speaker 03

  Aren't bad pussy.

• 8:44Speaker 03

  That's, that should be a, I mean, that should be a character in a film. That's a good.

• 8:48Speaker 04

  No, you have bag pussy, which is way better.

• 8:51Speaker 02

  Yeah, yeah, that's true.

• 8:52Speaker 04

  At least we, we just discovered.

• 8:54Speaker 02

  We're not related to bag puss, so sadly.

• 8:57Speaker 03

  We don't know. I haven't been on Who Do You Think You Are? Could go on that show. There's a show called Who Do You Think You Are? And they trace their roots.

• 9:02Speaker 04

  I did a show like that in America.

• 9:03Speaker 03

  Yeah, there's like a couple of them in America, right? And like, yeah, I might be related to bag puss.

• 9:09Speaker 02

  Could be, yeah.

• 9:10Speaker 03

  That would be very exciting.

• 9:11Speaker 04

  Probably not, though.

• 9:12Speaker 03

  Who were you related to when you did it?

• 9:15Speaker 04

  A lot, um, my, most of my family came over from outside of Frankfurt, uh, in like the mid eighteen hundreds. So, um, they're all dead.

• 9:25Speaker 02

  Yeah.

• 9:26Speaker 03

  All, everyone, all your ancestors are dead?

• 9:30Speaker 04

  If, if they, if the ones who migrated, yes, they are in fact long gone.

• 9:36Speaker 02

  That must have been so sad to find out.

• 9:37Speaker 03

  Yeah.

• 9:38Speaker 04

  Yeah.

• 9:39Speaker 03

  The American version of this show is different to our one. But you're, you're one that just go, bad news, they're all dead.

• 9:44Speaker 04

  They, they, not at first, but, but one of my, my great, great, great grandfather was murdered in cold blood in his pretzel shop on a street that is very close to my house in Allentown in Pennsylvania.

• 9:59Speaker 02

  Oh, wow.

• 9:59Speaker 04

  Like, they lived, they moved from outside of Frankfurt to Allentown, Pennsylvania and lived there from the mid eighteen hundreds.

• 10:06Speaker 03

  Wow.

• 10:06Speaker 04

  I think that's commitment.

• 10:07Speaker 03

  Murdered in a pretzel shop?

• 10:09Speaker 04

  And he was murdered, he was just robbed and murdered. Yep, in a pretzel shop.

• 10:13Speaker 03

  So is it, is it gonna be triggering being on a food podcast? Cause of the pretzel shop incident?

• 10:20Speaker 03

  Oh, no.

• 10:20Speaker 02

  Oh, no.

• 10:22Speaker 03

  Such a good actor that we all fell for it.

• 10:24Speaker 02

  Yeah, definitely. I genuinely fell for that.

• 10:25Speaker 03

  Yeah.

• 10:26Speaker 04

  I really love pretzels, though, but they're not part of my dream food.

• 10:29Speaker 03

  Okay. Well, fair enough.

• 10:31Speaker 02

  Yeah, they bring up bad memories as well, though, right? So.

• 10:33Speaker 04

  No.

• 10:34Speaker 02

  No?

• 10:35Speaker 04

  No, I now I I eat pretzels differently now.

• 10:38Speaker 03

  Yeah.

• 10:39Speaker 04

  It's my my entire experience eating pretzels is enhanced because of my history.

• 10:43Speaker 03

  Yes, of course. Yeah, it's more like a tribute. Yeah, yeah, yeah.

• 10:46Speaker 04

  So it is an honoring every time.

• 10:48Speaker 03

  Yeah. Well, look, that little bit of acting you gave us just there absolutely sugars to the core.

• 10:53Speaker 04

  Yeah, I felt that.

• 10:54Speaker 03

  And obviously, we'd like to talk about the Testament of Ann Lee, which is actually the whole title is even longer. If I do you know the title off by heart?

• 11:01Speaker 04

  I do.

• 11:01Speaker 03

  You know it off by heart?

• 11:02Speaker 04

  Yeah.

• 11:03Speaker 03

  The woman clothed by the sun with the moon under her feet. It's a very nice title.

• 11:07Speaker 04

  Beautiful.

• 11:08Speaker 03

  Yeah, this kind of amazing images.

• 11:10Speaker 04

  Yeah, absolutely, absolutely.

• 11:12Speaker 03

  What can you tell us about Ann Lee? So I didn't know anything about this person.

• 11:15Speaker 04

  Not many people did.

• 11:17Speaker 03

  Yeah.

• 11:18Speaker 04

  It's you're not alone. I mean, I grew up in America. And you would have thought, you know, a feminist who was able to create the biggest utopian society in American history would have been at least mentioned once or twice.

• 11:33Speaker 03

  Mm hmm.

• 11:34Speaker 04

  At school and nothing. And I actually grew up in the Northeast where she settled. So she's really an icon, a feminist icon. You know, for people who really studied that time period, especially, it's like she was, you know, women were men's property, their husbands' property, and there were slaves. And yet she created this this community of people who were just treated equally, like completely inclusive. She was their mother, but she was one of them and she gonna created a space for people to

• 12:09Speaker 04

  to, you know, grow in prosperity with, you know, just building and being together and having no having complete equality. And that was just like, that's very progressive, still progressive. It's still goddamn progressive. And she made managed to do that until, you know, in the Shaker community lives on. I mean, there's three, but still we're talking 2025. Obviously, the the the thing that I think most people can't really get down with is that they were celibate. But the celibacy came from something very real, like a very real trauma in her life. She lost all of her kids in stillbirths and in infancy. So that would, that could bring a person to their knees. That can make someone desperate for, for some kind of peace and, and of suffering.

• 12:51Speaker 04

  And she was able to find that and, and bring people in, which is, you know, to lead through love and compassion and nurturing instead of power and fear is, is an extraordinary thing. It's pretty simple and it lifts people up for the greater good. She like, you know, she made an impact for a lot of, six thousand people at one, at one time. So weird that I didn't know about her. And people definitely are gonna know now because Mona had such a vision, a clear vision about what she wanted this movie to look like. She's the director. So there's a lot of music, a lot of movement, nothing you've ever heard or seen before. So that's special too, just very unique, everything about this project. Roll of a lifetime. Can't believe we made it for like under ten million dollars.

• 13:35Speaker 02

  Yeah.

• 13:36Speaker 04

  It's like an epic thirty-four day shoot, which is epic tale, shot in thirty-four days is near, near to impossible.

• 13:43Speaker 02

  Does it make it easier that not many people like know that much about, to play a role like that?

• 13:49Speaker 04

  It's definitely easier because we, we, we take liberties in everything that we do. You know, when we're portraying somebody, it's, it's our portrayal. It's not fact. Even when you're playing real people and it's based in fact, it's not necessarily the way it was because you can't re-engage that. But, but with, with less information out there, the more we can actually take liberties and, and the easier it is for, for audiences to be drawn in because, because you know, when you don't know what you're getting into, you know, you're not, you don't have any expectations.

• 14:19Speaker 02

  And you, and you get to tell this story for the first time as well. So people are finding out about this woman and you're the one who's, who's telling them. That must be an exciting thing.

• 14:27Speaker 04

  It's, yeah, it's, well, it's intimidating as well because I, Mona Fassbough wrote this with her partner Brady and she's directing this and because it's her baby, because she's so curious and really obsessed with this, with this woman. And so I also wanted to be, I wanted to provide her everything she needed, you know, in order to direct me, in order for, you know, to embody her for her and, and to honor the character, the, the actual Ann Lee, to honor Mona and Ann Lee and everybody who worked tirelessly. To bring this to life, I have to be, I have to go there, I have to go all the way there. That's scary because sometimes the parameters of being on set aren't enough to keep you safe

• 15:12Speaker 04

  from your own, you know, breakdown, emotional breakdown. So I haven't gone nuts yet, though.

• 15:18Speaker 02

  That's good. We're very glad to hear it. We're very glad to hear it.

• 15:23Speaker 03

  We always start the dream meal with still a sparkling water. Do you have a preference?

• 15:26Speaker 04

  Still, still, still.

• 15:30Speaker 03

  No, no doubt in your mind there. Do you have anything against sparkling water?

• 15:34Speaker 04

  No, nothing against it. I'm just always thirsty and sparkling water just doesn't cut it.

• 15:38Speaker 02

  Doesn't, doesn't quench the thirst at all?

• 15:39Speaker 04

  And it, and it, it's bubbly and so we know what bubbles do.

• 15:45Speaker 03

  Sure. Do you drink a lot of water when you're, when you're on set, when you're acting and you're all?

• 15:49Speaker 04

  More than anybody I know.

• 15:51Speaker 03

  Yeah.

• 15:51Speaker 04

  Fact.

• 15:52Speaker 03

  Yeah.

• 15:52Speaker 04

  I've never met somebody who drinks as much water as I do.

• 15:56Speaker 03

  Wow.

• 15:57Speaker 04

  Yeah, I'm always thirsty. I always have a bottle by my side. In fact, I always have my Nalgene with the two eyeballs that I designed on the Nalgene website once and had to buy forty-eight of them because.

• 16:07Speaker 03

  And what's, what, what are you saying?

• 16:09Speaker 04

  Nalgene bottle, yeah. It's like, it's just a plastic BPA-free water bottle with a little handle. There's little eyeballs on it and I'm running out of them, but I put a, like a really nice straw inside of it and it's constantly filling up and I bring it everywhere with me except overseas.

• 16:24Speaker 03

  Right.

• 16:25Speaker 02

  So do you miss the bottle when you're, when you're traveling?

• 16:27Speaker 04

  Every day.

• 16:27Speaker 02

  Yeah, yeah.

• 16:28Speaker 03

  What are you having to settle with here?

• 16:30Speaker 04

  Well, glass.

• 16:32Speaker 02

  Yeah.

• 16:33Speaker 04

  And I drink about three or four of these a day.

• 16:35Speaker 03

  Yeah.

• 16:36Speaker 02

  Wow, that is, that's a decent amount of water. That's a lot.

• 16:40Speaker 04

  I love meal water.

• 16:43Speaker 03

  Drink it out the bottle right now, love it.

• 16:47Speaker 02

  Huge respect.

• 16:48Speaker 03

  We've had some guests on who don't drink any water.

• 16:52Speaker 04

  I know a lot of people who don't drink water. They drink soda. I'm just like, how, I, I was just curious as to what their organs look like. But what do I know?

• 17:02Speaker 02

  Yeah, and you can't ask people what their organs look like.

• 17:04Speaker 04

  No, it's like, it's, it's really, I mean, unless you're a doctor.

• 17:10Speaker 04

  You have some like special devices you really can't.

• 17:12Speaker 02

  You can't tell and you can't ask. It's frowned upon to say what you're.

• 17:15Speaker 04

  Sometimes it comes through your skin.

• 17:17Speaker 02

  Yeah, it does. Well, this is why I thought, you know, if you're hanging out on set with a lot of other actors and stuff, surely all the other actors are down in water because you've got to keep the skin looking fresh.

• 17:27Speaker 04

  I don't know.

• 17:28Speaker 03

  We've interviewed Florence Pugh and she said she never drinks water.

• 17:31Speaker 02

  That's true, which is crazy to me. Yeah.

• 17:33Speaker 03

  Google it.

• 17:33Speaker 02

  Yeah.

• 17:34Speaker 03

  So like.

• 17:35Speaker 04

  She never drinks water?

• 17:36Speaker 03

  Doesn't like it, doesn't see the, thinks it's a lie. Thinks like how good it is for you is a lie.

• 17:42Speaker 04

  I also think we can trust our bodies. If we crave something, we probably, probably need it. I mean, I, they, the doctors always say, you know, if you crave meat, it's because your iron levels are low. So I think in some ways our body's going to take care of us in some ways. And I think if you don't crave water, you're probably getting enough liquid hydration through fruits or vegetables. So I don't know, who knows? Also, when you're drinking juice, that's partly water.

• 18:09Speaker 02

  Yeah.

• 18:09Speaker 04

  So she is, she's, she probably has what she needs.

• 18:14Speaker 03

  Do you reckon?

• 18:15Speaker 04

  I do reckon. I, I know a lot of people who don't drink water.

• 18:17Speaker 02

  But I worry about those people. I do worry about internally.

• 18:20Speaker 04

  Do you drink a lot of water?

• 18:21Speaker 02

  I drink a reasonable amount of water. I go through phases with water where, you know, sometimes I'll really be across hydration. Yeah, yeah.

• 18:28Speaker 04

  What about alcohol?

• 18:30Speaker 02

  Yes, drink that.

• 18:31Speaker 04

  Phases?

• 18:32Speaker 02

  No, no, not phases all the time. I go through phases. Yeah, yeah. I think, I think both of us go through phases without alcohol.

• 18:37Speaker 03

  I'm entering a phase right now of not drinking it.

• 18:39Speaker 04

  Why?

• 18:40Speaker 03

  Cause I'm just coming out of a phase where it got a little bit too much. Wasn't feeling happy a lot of the time. So not doing it anymore.

• 18:47Speaker 04

  I think it's hard, you know, when you're, when you drink socially, you know, I'm, I'm, this is apart from people who, who have addiction problems, which I grew up in. I, I'm completely respectful and in awe of people who, who, who get through that period and, and quit using their, you know, their drugs, quote unquote. And, um, and, and for me, it's like, I've never had that addictive personality, but I really enjoy alcohol. And, and it's, it's, I've realized as I'm away from my kids a lot and I'm social and I'm out every night doing these press events or, you know, seeing friends, it's, it's really, really hard not to have a drink. And then I try to do it and I'm, I'm, I, you know, I've just end up wanting to go home

• 19:30Speaker 04

  early and then when I do have a glass of wine, it makes me have more fun. And go home a little later. So it's like, do I want to have a little bit more fun? And get less sleep or do I want more sleep and less fun? And then I'm just like, ah. Always between those two places.

• 19:46Speaker 02

  It's a balance and especially when we're recording this in the UK in, you know, November, December time. When it's cold outside, it's dark all the time. And then there's so many events. Everyone's like, it's Christmas. We've got to go out and like after two weeks, you're like, oh my God, I've never felt worse.

• 19:59Speaker 04

  Oh, yeah.

• 20:00Speaker 02

  It's bad.

• 20:00Speaker 03

  I'm trying to remember like the start of last year, cause I have, there's Christmas, New Year, then my birthday is early January.

• 20:08Speaker 04

  My birthday is early December, so I have like December, all the Christmas parties, Christmas, New Year's, God.

• 20:15Speaker 03

  But that same problem, I imagine. You get to the end of that and you're like, I cannot do this anymore.

• 20:20Speaker 04

  I can't believe you have your birthday after all that.

• 20:21Speaker 03

  Yeah. Yeah, yeah. It's two, two weeks after Christmas. So like, it's like straight in and obviously, yeah, New Year's is in between it. So I'm.

• 20:30Speaker 02

  You're dead meat.

• 20:30Speaker 03

  Yeah, but yeah, I'm dead meat. And there becomes a point where I'm just like, I just, I can never ever look at alcohol ever again. This is bad. And I'm like, I turn up at stuff. And if I was like, what are we drinking? I resent them for even asking.

• 20:45Speaker 04

  But then, and then all of a sudden you miss it and you're like, okay, I'm gonna.

• 20:48Speaker 03

  Yeah. And then a few months later, you miss it, have one and go, oh man, this is so delicious.

• 20:52Speaker 04

  Yeah.

• 20:53Speaker 03

  It's so good. And then like, and then.

• 20:56Speaker 04

  And then you're like, I love you. I love you so much.

• 20:59Speaker 03

  I'm not even straight in there. So the, the dream on the cycle is like, when I start drinking again. Then it's every so often, it's not that often. And every now and again, I'm having one a time. I'm just really enjoying that martini or that gimlet or whatever the drink is. And then eventually it just gets back round to. Who, who cares? This is, this is, I'm, I'm having like, I don't, if I go on tour, same as you with, with the day of working. If I'm doing a gig every night.

• 21:29Speaker 04

  Really impossible.

• 21:30Speaker 03

  You just want to unwind after the gig.

• 21:31Speaker 02

  Have a lovely wine.

• 21:32Speaker 03

  Not getting drunk every time, but you're having one, you're having two. It builds up. Problems or bread? Problems or bread, I'm about to say, problems or bread?

• 21:41Speaker 04

  Bread, bread, bread.

• 21:42Speaker 03

  Bread, great. It's gotta be bread. Is there a particular sort of bread?

• 21:46Speaker 04

  Sour dough.

• 21:46Speaker 03

  Sour dough, every time.

• 21:47Speaker 04

  Mm hmm, salted butter.

• 21:48Speaker 03

  Amazing. Is there a place where you get the best sour dough? Is there, but the, where, where in the world have you eaten the best sour dough you've ever had?

• 21:55Speaker 04

  I would probably say Zurich.

• 21:57Speaker 03

  Zurich? We've not had a shout out for Zurich's sour dough before.

• 22:00Speaker 04

  Recently.

• 22:01Speaker 03

  Yeah.

• 22:03Speaker 03

  Were you filming there? Were you working there?

• 22:05Speaker 04

  I was not. I was just on tour with Mona and our kids. We took our daughters with us.

• 22:11Speaker 03

  Oh, that's nice. Your daughters get on?

• 22:12Speaker 04

  Really cute. Yeah, yeah, they sure do. Um, her daughters, they're two years older than mine, but they're, they watched, my daughter, her daughter showed my daughter Mean Girls for the first time on that trip while Mona and I were having a meeting, a Zoom meeting.

• 22:26Speaker 03

  Her daughter showed your daughter?

• 22:28Speaker 04

  Yeah.

• 22:28Speaker 03

  Was that weird for you?

• 22:30Speaker 04

  I was like, I don't know if she, you know what?

• 22:35Speaker 04

  Here's my code.

• 22:37Speaker 03

  Did your daughters know who was in the film when they started watching?

• 22:39Speaker 04

  Yeah, she's just been wanting to watch it. She's just patient and it was, it felt like it was fine. She gets things and then if there's things she doesn't, it's over her head and it doesn't matter. And if she has questions, she comes to me about it and we're honest. But I didn't think there was anything in there that she was gonna be too confused by or scared by.

• 22:57Speaker 03

  Are you still getting that film quoted at you a lot?

• 22:59Speaker 04

  Yeah, all the time.

• 23:01Speaker 03

  And is that nice? Cause I guess you've been in so many things now that, you know, there's things that, uh, can keep coming back and things that don't. So is it, is it just like, it's quite nice to have something that's

• 23:12Speaker 04

  Oh, yeah.

• 23:12Speaker 03

  Still be in the zeitgeist and still be going around.

• 23:14Speaker 04

  It's also just really special because it was my first movie.

• 23:18Speaker 03

  Yeah.

• 23:18Speaker 04

  And I, I was just like,

• 23:22Speaker 04

  they like put a rain tower over me for my first shot ever on, on film.

• 23:27Speaker 03

  Yeah.

• 23:28Speaker 04

  And it was like movie magic in, it was surreal. The whole thing was surreal. It's, um, I'm never, I, you know, barely a day goes by where I'm not like, how the fuck did I get here? It's just so cool and magical. My job is so insane at times. I get like crazy opportunities. And, and I feel like they're all safe because it's within these parameters of, of make believe.

• 23:57Speaker 04

  So I can really explore myself so well, I mean, in front of people, like publicly explore my own, my own spirituality, sexuality, like, you know, explore, meaning necessarily not physical, but like my, my ideas and thoughts on things, but you know, in, as I walk through other people's shoes, it's fascinating.

• 24:16Speaker 02

  Do you, do you know when you're making a project that it's going to be one of those things that people are quoting back to you years later?

• 24:22Speaker 04

  I don't know.

• 24:22Speaker 02

  Always a surprise?

• 24:24Speaker 04

  It's always a surprise, especially because the landscape changes so quickly. Like something's trendy and then all of a sudden it's not like rom coms are, they thought they were back, but they're kind of not really. Um, and you know, you just like, I never expected Letters to Juliet to be something that people are like, I loved Letters, I just watched it. It's more like Jennifer's Body, Mean Girls and Mamma Mia. Those we know people saw in, in droves. I mean, not Jennifer's Body, not in the box office, but you know, it's a cult classic.

• 24:54Speaker 02

  It's huge cult hit.

• 24:55Speaker 04

  Yeah. And, and it just, you know, I just had so much fun. I guess, I guess the point is anything that, that hits is it just a blessing? And anytime someone stops me to say something, you know, how a film has affected them or to quote me, it's, it's a celebration. It's not a pain in the ass.

• 25:14Speaker 02

  Do you have anything that you're like, that should have hit? That should have, that should have been the thing?

• 25:19Speaker 04

  Um, I thought Jennifer's Body should have hit because it was really so well-written and directed and, and Megan and I, we, we were really incredible together in that. Like we had such an amazing chemistry. It should have hit the music, everything about it, but it, they marketed it in a way that did, didn't help us at all. That's so funny. I'm sure I can think of 17 different things that should have hit and didn't, but you know, I wasn't surprised that Dear John hit. I mean, that was a bestselling book. I'd be surprised if The Housemaid doesn't hit, but those are just, that's IP that's just so popular, you know? It's just the landscape changes all the time. You never know. You just never fucking know. And that's why it's always about the journey for me. I mean, listen, the press

• 26:03Speaker 04

  stuff can get relentless, of course. And it's not natural to have to talk about something so often and like repeat yourself so much.

• 26:14Speaker 02

  And try and keep the light behind the eyes when you're talking about it.

• 26:17Speaker 04

  But, but you know, I am good at it and, but it takes a lot out of me, but it's more about like what happened last year in Budapest and shooting it. It's just like, it's always about the journey, never about the end result for me as an actor. And I don't, it doesn't have to be about the end result for me because I'm not cutting it together.

• 26:34Speaker 02

  Yeah.

• 26:35Speaker 04

  And then when it, when it cuts together really nicely and you like your performance, when?

• 26:40Speaker 02

  Yeah.

• 26:41Speaker 04

  Like this, The Testament of Anne Lee. Clothed by the sun, the moon under her feet, under her feet.

• 26:51Speaker 02

  Yeah.

• 26:52Speaker 04

  Under. My son used to run around the house saying, well, I made him, I taught him this, but I was learning the, the accent, the Mancunian accent for like a year. And he was like, this accent is very fucking odd. And it was just really funny because he didn't know what he was saying, but.

• 27:10Speaker 02

  Yeah, of course. Yeah, you're sort of not, he's not even saying the word because he's putting the accent in.

• 27:16Speaker 04

  I don't know if I'm doing it right. No, I'm not.

• 27:17Speaker 03

  More Liverpool.

• 27:18Speaker 02

  That's more Liverpool that. Yeah. So you're ready for your next role. You can be a Scouser. Yeah, yeah.

• 27:22Speaker 04

  Scouser.

• 27:24Speaker 02

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

• 27:31Speaker 03

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

• 27:36Speaker 02

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

• 27:56Speaker 03

  Sure. Yeah. I like it when it does come up. It is very important. It changes the whole meal, the set in the vibe and Cozy's modular customizable furniture for the whole home does just. Just that.

• 28:06Speaker 02

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

• 28:28Speaker 03

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

• 28:32Speaker 02

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

• 28:43Speaker 03

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

• 28:47Speaker 02

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

• 29:03Speaker 03

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

• 29:15Speaker 02

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

• 29:21Speaker 03

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

• 29:30Speaker 00

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• 30:11Speaker 00

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• 30:21Speaker 01

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• 30:54Speaker 02

  So let's get into your dream meal proper. Your dream starter.

• 30:58Speaker 04

  Kale salad. Chopped kale salad, Tuscan. Finely chopped, long ways, like spaghetti noodles. Gently massaged with an extra virgin olive oil. And shredded Parmesan cheese.

• 31:16Speaker 02

  Simple.

• 31:17Speaker 04

  Delicious.

• 31:19Speaker 02

  Simple, delicious. I love the level of detail.

• 31:23Speaker 04

  And you didn't ask me what my pub snack was.

• 31:28Speaker 02

  No, well, James, ask Amanda what a pub snack is.

• 31:31Speaker 03

  Sorry, I know I always ask that.

• 31:34Speaker 03

  And I skipped it for you and I shouldn't have. What's your pub snack?

• 31:38Speaker 04

  Castle Patronol olives, pitted.

• 31:41Speaker 03

  Yes.

• 31:42Speaker 02

  Lovely.

• 31:42Speaker 03

  Would you like those at what point in the middle?

• 31:45Speaker 04

  Before.

• 31:45Speaker 03

  Just before.

• 31:46Speaker 04

  The appetizer.

• 31:46Speaker 03

  Yeah.

• 31:47Speaker 04

  The starter.

• 31:48Speaker 03

  With your water and your bread, you'd like the olives there.

• 31:50Speaker 04

  Sour dough bread, the salted butter and the Castle Patronol olives.

• 31:55Speaker 02

  What's so wonderful about these olives in particular?

• 31:57Speaker 04

  They're so salty and rich and not bitter, like calamata olives are. They have the most perfect texture. And they are just like, as delicious to me as meat used to be. As like a hot dog used to be.

• 32:15Speaker 02

  Yeah. They do, I think I'm thinking of the right ones. They do almost have like a meaty texture to them, don't they?

• 32:20Speaker 04

  Yeah, they're like almost round.

• 32:22Speaker 02

  Yeah, yeah.

• 32:23Speaker 04

  They're green, like bright green.

• 32:24Speaker 02

  Nice.

• 32:25Speaker 03

  How long have you not had meat for?

• 32:28Speaker 04

  Um, I think I had meat the other night.

• 32:29Speaker 02

  Oh, sorry. I thought you were saying. Yeah, I thought the same thing.

• 32:33Speaker 04

  No, I did. I don't, I don't prefer, I don't eat it very often. I, when I say what I eat, I don't eat fish. At all, haven't since twenty twenty one and I don't really eat beef. I had the other night had something that was, I don't know what it was.

• 32:54Speaker 02

  Well, let's try and work it out.

• 32:55Speaker 04

  But it was delicious. What was it?

• 32:59Speaker 02

  Where were, where were you?

• 33:00Speaker 04

  I was in L A.

• 33:01Speaker 02

  Okay, narrowed it down.

• 33:02Speaker 04

  It was um, a cocktail party where they had hors d'oeuvres, which I hate. I just wanna, I just want a plate full of stuff.

• 33:09Speaker 02

  Oh, you want all them?

• 33:09Speaker 04

  Yeah. I just, I can't, and I, it's also you're always in conversation, which is like, no, no, thank you. Oh, no, thank, oh, no, no, no, thank you. Oh, yeah, sure, I'll have one. Oh, can I have two? Okay. And it just breaks up your conversation. It's, it's not.

• 33:20Speaker 02

  Yeah.

• 33:21Speaker 04

  How, I don't like it. But it was something, there was meat in it and I was not expecting it and I was like, oh. And so I grew up just obsessed with hot dogs and sausage. So I'm, I'm a, I'm a pork kid and I really, really don't, really don't eat kind of that kind of meat. I only eat chicken.

• 33:42Speaker 02

  But you're a pork kid.

• 33:43Speaker 04

  But I, I, I, I, I came from a pork background. Where we ate it. And, you know, I, I'm in the process of trying to figure out how I'm gonna

• 33:57Speaker 04

  secure a pig for our farm and it just, just really just doesn't. I do have a lot of chickens at the farm and I eat chicken. But for some reason, I can't really wrap my head around having a pig and then eating pig.

• 34:08Speaker 02

  Mm hmm. That's interesting because you've got a farm.

• 34:11Speaker 04

  I do.

• 34:12Speaker 02

  Didn't know you had a farm. Yeah.

• 34:13Speaker 04

  Yeah.

• 34:13Speaker 02

  It's exciting. We haven't, haven't had many guests on who have a farm.

• 34:17Speaker 04

  Really?

• 34:17Speaker 02

  Yeah.

• 34:18Speaker 04

  Well, like mostly rescue animals from like, they're all, it's, it's what it's, it's called a sanctuary.

• 34:24Speaker 04

  And I actually just got a five oh one C three, like um, it's now a tax deductible charity. Because they're expensive, because there's a lot of medical bills, invoices, constant, because they're horses and, and.

• 34:38Speaker 04

  Goats and, you know, they're just lopsided, one eyed animals.

• 34:42Speaker 02

  Yeah, so you've got to look after them a lot. You need a lot of.

• 34:45Speaker 04

  There's just a lot of medicine, like.

• 34:46Speaker 02

  And goat medicine is different to horse medicine.

• 34:49Speaker 04

  Well, the vets come to you and it's a whole other thing. The vet, the x-rays happen at home. Um, the farrier comes to do all the horses, but at different times because the donkey needs a different kind of shoes. The, the, or the, needs a different kind of trimming. Does the horse need shoes and certain horses don't need shoes? And certain ponies, my pony is just like running around, you know, we've got like just a bunch of diseases that they have. You know, not terminal, but they're just, you know, some of them are just ancient. And I, every time I leave, I don't know if I'll see them when I come home. Um, lots of just accidents happen on the farm, on wood, um, to some, some of the, you know, just the raccoons were trying to get into the ducks the other day.

• 35:32Speaker 02

  You have raccoons on the farm?

• 35:33Speaker 04

  Yeah, but they're not ours.

• 35:35Speaker 02

  They're not, they're not like ill raccoons.

• 35:37Speaker 04

  I'd love to have them as pets, but you can't do that. Have to have a permit for it. I'm not gonna go looking for a, a wild animal to domesticate it.

• 35:46Speaker 02

  Yeah.

• 35:47Speaker 04

  That's fucked up, but, but if one were injured.

• 35:50Speaker 02

  Sure. Yeah.

• 35:52Speaker 03

  You could look after it.

• 35:54Speaker 04

  I'd make it sleep in my bed for sure.

• 35:58Speaker 04

  I still want to bring some of my animals inside the house, but the only animals that I think could fit are the goats and the chickens. And they shit everywhere all the time.

• 36:06Speaker 02

  Yeah.

• 36:06Speaker 04

  Can't stop them. Unstoppable.

• 36:17Speaker 02

  Your dream main course?

• 36:19Speaker 04

  Okay, no judgment. Uh, it's gonna be a very, very fresh, cut and toasted plain bagel. Z bars, if we're getting specific.

• 36:31Speaker 02

  Okay.

• 36:32Speaker 04

  Um, you're gonna have a, a medium amount of cream cheese on that, plain, whipped sometimes is fine. And then there's gonna be some sliced, really deliciously sliced avocado separately. And, um, I mean, do I have to add something else?

• 36:48Speaker 02

  No, you don't have to. This is your, this is your dream meal. And why were you worried about us judging you?

• 36:53Speaker 03

  What did you say? No judgment?

• 36:54Speaker 04

  I like meals, like, I, I mean, it's not like a dinner meal. It's more of like a breakfast meal.

• 36:58Speaker 02

  Is that how you prefer to eat? Like sort of more snack, more snacky bits, more sort of breakfasty food instead of like a big?

• 37:04Speaker 04

  My favorite thing is a buffet.

• 37:07Speaker 04

  Or like a Mediterranean platter.

• 37:10Speaker 02

  Nice.

• 37:10Speaker 04

  A vegetarian Mediterranean platter, because they've got so many dips. The more dips, the more condiments, the better.

• 37:16Speaker 02

  Mm hmm.

• 37:16Speaker 04

  I can't help myself. I mean, I guess if we're gonna add something to that plate, it would be like applesauce.

• 37:24Speaker 02

  No.

• 37:24Speaker 04

  But like homemade.

• 37:25Speaker 02

  Hmm. That feels like a crazy addition to the to the bagel plate, but applesauce with the avocado and the cream cheese and the bagel.

• 37:33Speaker 04

  Yeah.

• 37:33Speaker 02

  That's interesting. I was unexpected.

• 37:35Speaker 03

  Bit of zing.

• 37:36Speaker 02

  Bit of zing.

• 37:36Speaker 04

  Thank you. I love applesauce. I love apples any which way.

• 37:42Speaker 03

  Applesauce feels like, you know, you you get that on a farm.

• 37:46Speaker 04

  Yeah. We don't have apple tree. We have two like really, really, really like young adolescent apple trees.

• 37:52Speaker 02

  Mm hmm.

• 37:52Speaker 04

  And I don't know when they're gonna start, you know, growing us at my own apples, but we live upstate, you know, so it's Hudson Valley apples are just the best ones. You know, ugly apples taste better.

• 38:05Speaker 02

  Is that true?

• 38:06Speaker 04

  Yes.

• 38:07Speaker 03

  That'd be a good title for a film.

• 38:08Speaker 02

  Ugly apples taste better.

• 38:09Speaker 04

  Because they're ugly, so they have to have.

• 38:12Speaker 02

  They have to show off, right?

• 38:13Speaker 04

  I saw where your head went.

• 38:16Speaker 04

  Okay.

• 38:18Speaker 02

  All these pretty apples, they don't have to taste good. People are gonna eat them anyway, right?

• 38:21Speaker 04

  Yeah, they're gonna be given to the princess.

• 38:23Speaker 02

  Yeah.

• 38:25Speaker 04

  And they're gonna be poisoned.

• 38:27Speaker 02

  Yeah.

• 38:27Speaker 03

  Hmm.

• 38:27Speaker 02

  They always, I don't know why princesses are still eating apples at this point.

• 38:30Speaker 03

  Yeah.

• 38:30Speaker 04

  I don't think, I don't think they are. I don't think it's on trend right now.

• 38:34Speaker 02

  No.

• 38:35Speaker 03

  No, no.

• 38:35Speaker 04

  No, they're all, they're all eating Ozempic.

• 38:38Speaker 02

  Yeah.

• 38:39Speaker 04

  Sorry.

• 38:40Speaker 02

  It's gonna be a great new Disney film.

• 38:42Speaker 03

  Yeah, yeah, yeah. Uh, where did you say this bagel was from?

• 38:47Speaker 04

  Zabar's.

• 38:48Speaker 03

  Where's that again?

• 38:48Speaker 04

  It's in New York City.

• 38:49Speaker 03

  It's in New York. So.

• 38:50Speaker 04

  Very fancy deli.

• 38:52Speaker 03

  Yeah.

• 38:53Speaker 04

  Best bagels in New York? I think a lot of people would disagree with me, but they're just right up the street from my apartment. So when I'm in the city.

• 39:02Speaker 03

  Hmm.

• 39:03Speaker 04

  I'll get my coffee, my bagel at Zabar's.

• 39:05Speaker 03

  Oh, great. Yeah, I think I feel like I've been there.

• 39:08Speaker 04

  I'm sure you have, Upper West Side.

• 39:09Speaker 03

  I think someone took me there. Yeah, I think.

• 39:11Speaker 04

  Orange writing.

• 39:11Speaker 03

  Annette's dad took me there.

• 39:13Speaker 04

  It's a market too, next door to the deli. There's like an actual whole market.

• 39:17Speaker 03

  Right, yes. Yeah, yeah.

• 39:18Speaker 04

  Where I get my olives, that's where I get my shredded Parmesan. Sometimes, you know, I was doing a play, Interested? Or no? You like whiskey?

• 39:26Speaker 02

  Yeah.

• 39:27Speaker 04

  I would do, I was doing this play.

• 39:29Speaker 02

  I like that you asked if we were interested before you decided what you were gonna tell us about.

• 39:35Speaker 04

  It's not even, wow, I really set it up. Basically, instead of eating dinner, I would have like a, like a big lunch before my nighttime show when I was off Broadway in New York 10 years ago. And I would go home and have, I would pour Jameson, the good Jameson. What's the friend of Jameson that's better? It's like, it's a more-

• 39:54Speaker 02

  Is it like, is it still called Jameson, but there's like an extra-

• 39:57Speaker 04

  Yeah.

• 39:57Speaker 02

  -thing on it?

• 39:58Speaker 04

  An extra Y.

• 39:58Speaker 02

  An extra Y.

• 39:59Speaker 04

  An extra Y.

• 40:00Speaker 02

  It's Jameson-y. Yeah, yeah.

• 40:01Speaker 04

  And, and I would pour the Jameson and then I would just take the sweet and dry Bermuth and go to like, kind of make my own fake perfect Manhattan, which I love to drink. And then I'd put three Luxardo cherries in it and then pour a little bit of the Luxardo cherry juice.

• 40:16Speaker 02

  Oh, wow.

• 40:17Speaker 04

  So it was super sweet. And then I would take a block of Manchego cheese on a plate. I'd cut it in half and I'd thinly slice the Manchego block until it was completely done and I would eat the whole thing. And each one was about slicing it very thinly and I'd be watching TV, drinking my Manhattan. And as soon as I was done, I would go to bed. That's the shape I've ever been in.

• 40:37Speaker 02

  What, what a great night that sounds like.

• 40:40Speaker 04

  Every night.

• 40:42Speaker 03

  Every night.

• 40:43Speaker 04

  I miss it.

• 40:44Speaker 03

  Yeah, yeah. I, I got the feeling it was like happy times for you, where you were reliving it.

• 40:48Speaker 04

  Now I just would never eat anything that late at night.

• 40:52Speaker 02

  Yeah, it's always a bit, I think, you know, it happened to me at some point in life as well, whereas like, I can't be eating that late.

• 40:58Speaker 04

  Because you wake up really feeling like shit.

• 41:00Speaker 02

  Yeah, especially a block of cheese, you know?

• 41:03Speaker 04

  Well, it was half a block and the Manchego cheeses aren't that big.

• 41:06Speaker 02

  Yes.

• 41:07Speaker 04

  They're like, I would get like the thinner one and I would cut it, but it would, it was, yeah, it was a lot of cheese. It was a lot of cheese. My cholesterol's not great. I stopped eating so much cheese because it was giving me eczema. And I think my body is, is very grateful.

• 41:28Speaker 02

  Your dream side dish?

• 41:32Speaker 04

  You know, like sauteed apples.

• 41:35Speaker 03

  Lovely.

• 41:36Speaker 02

  The apples are clearly at the forefront of the brain at the moment.

• 41:38Speaker 04

  I love Ballmers. When I lived here, Magners and Ballmers.

• 41:42Speaker 02

  Really?

• 41:42Speaker 04

  I lived for that. I lived for a pint of that because it felt like I was really part of the pub culture because I had a yellow drink in the glass.

• 41:50Speaker 03

  Yeah.

• 41:51Speaker 02

  With ice in it as well? Did you get it with ice in it? No?

• 41:53Speaker 04

  No, no, no.

• 41:53Speaker 02

  Yeah.

• 41:54Speaker 04

  No.

• 41:55Speaker 02

  People get it. People, when they're in pubs, they pour it into a glass of ice, but.

• 42:00Speaker 04

  No, they don't. Not, not when I lived here.

• 42:01Speaker 03

  No, they don't.

• 42:03Speaker 02

  I hate to pull rank here, but I have been here for quite a long time.

• 42:06Speaker 03

  No, they don't, Ed.

• 42:07Speaker 04

  Well.

• 42:08Speaker 02

  Okay. No, they don't.

• 42:09Speaker 04

  Back in the day when I was living here.

• 42:11Speaker 02

  Yes.

• 42:12Speaker 04

  Nobody ever offered me ice. And if I, if they had, I wouldn't take it.

• 42:16Speaker 02

  Yeah. Straight from the bottle.

• 42:19Speaker 04

  Also, it's you, you, you, um, it passes through you quicker. Warm alcohol or room temperature is better for you.

• 42:28Speaker 02

  Oh, really? Because you just want it out the system as quickly as possible.

• 42:31Speaker 04

  You, you get looser faster.

• 42:33Speaker 02

  Okay.

• 42:34Speaker 04

  So.

• 42:36Speaker 02

  No ice, please. I want to get loose quick.

• 42:37Speaker 04

  You're like, I need to get drunk and I need to get drunk now.

• 42:40Speaker 02

  Yeah.

• 42:42Speaker 02

  And if you, I heard if you use a straw, you get drunk quicker because then it goes under the tongue and it absorbs quickly into your system.

• 42:49Speaker 04

  Does, does, is the under the tongue thing true? Because I do it with everything I, every supplement I take. It's all like mushroom and tinctures and CBD. Is that true?

• 42:57Speaker 02

  Apparently. Apparently because it's more like spongy underneath the tongue. So it just, everything. I mean, I've run out of facts here.

• 43:05Speaker 04

  I'm, I'm, I'm, I'm curious to see what, what happened if we each took like a swig of whiskey and kept it under our tongues.

• 43:13Speaker 02

  Yeah.

• 43:14Speaker 04

  And if, you know, you would have to like kind of count down how, how long it took you to feel a little fuzzy.

• 43:22Speaker 02

  Yeah, it's difficult to judge, I guess, because what's, how do we know how fuzzy each other are feeling, you know?

• 43:30Speaker 04

  You can say, I'm feeling fuzzy now.

• 43:32Speaker 02

  I'm feeling fuzzy now.

• 43:33Speaker 03

  But then I'll be holding the whiskey under our tongue.

• 43:35Speaker 04

  Yeah, but maybe.

• 43:35Speaker 02

  So we have to say, oh, hey, hey.

• 43:36Speaker 03

  You can probably do that. You're trained acting.

• 43:38Speaker 02

  Yeah.

• 43:39Speaker 04

  But you can be like, cause if it's under your tongue, is it faster to keep it under your tongue? Or faster to swallow it?

• 43:47Speaker 02

  Good question. Is it? How absorbent is it if we keep it there? Is it just gonna?

• 43:51Speaker 04

  Or is it still faster if we like suck it down, like drink it?

• 43:54Speaker 02

  Yeah, I feel like still drinking it would be a bit.

• 43:56Speaker 04

  I don't know. It's faster to get into your bloodstream here. That's okay. You know what I mean?

• 43:59Speaker 02

  You go via the, you go via under the tongue and then swallow it. I think you're getting double whammy then.

• 44:05Speaker 03

  Double whammy.

• 44:05Speaker 02

  You're getting whiskey.

• 44:06Speaker 04

  I know what you're not doing.

• 44:07Speaker 02

  Yeah, you're not doing that.

• 44:09Speaker 03

  I'm not putting the whiskey under my tongue. That's how I know I've got a problem.

• 44:13Speaker 02

  We used to do straw pedos quite a lot. Do you remember straw pedos? Where you get like a bottle of beer or something and put a straw in it, then bend the straw over. But you, so you've still got like the air going through the straw into the bottle. And then when you neck it back, you basically can drink a bottle of beer in two sips.

• 44:30Speaker 04

  But for what, for what purpose?

• 44:32Speaker 02

  Getting loose quick.

• 44:33Speaker 04

  Okay.

• 44:34Speaker 02

  I feel like you're judging me now, Amanda, but you're the one who's just said we should all put whiskey under our tongue and see who gets fuzzy first.

• 44:39Speaker 03

  Yeah, but that's, that's like a proper like.

• 44:42Speaker 04

  This is, this is an experiment.

• 44:44Speaker 02

  Oh, okay.

• 44:45Speaker 04

  This was science based.

• 44:46Speaker 02

  Oh, yeah, yeah, yeah.

• 44:47Speaker 04

  It was just curious about how the body works.

• 44:51Speaker 03

  Yours is just.

• 44:51Speaker 04

  Yours is just like.

• 44:52Speaker 03

  Bad lifestyle. I think we've interviewed enough actors now for you to know that's not gonna fly. Going, me and my friends used to do this to get shitfaced quicker. They're gonna look at you like, that doesn't sound very healthy.

• 45:04Speaker 04

  Like telling me that you did whippets.

• 45:06Speaker 02

  Yes, I did do whippets, but they weren't, whippets is the, like the squirty cream gas, right?

• 45:13Speaker 04

  It's gas. Yeah. I don't know how do you get it.

• 45:15Speaker 02

  Nitrous, nitrous oxide.

• 45:17Speaker 04

  Nitrous oxide, yeah.

• 45:17Speaker 02

  Yeah, yeah, yeah. We did whippets.

• 45:19Speaker 04

  They offer that at the dermatologist.

• 45:21Speaker 02

  What?

• 45:22Speaker 04

  Yeah. They offer it at the dentist, but they offer it at the dermatologist as well. And I'm like, every time I go, she's like, you wanna try? And I was like, oh, I'm driving.

• 45:34Speaker 03

  Steve Martin's character in Little Shop of Horrors.

• 45:36Speaker 02

  Yeah.

• 45:37Speaker 04

  Oh, yeah, that's true. Oh, God, the best.

• 45:40Speaker 02

  Yeah, so good.

• 45:41Speaker 03

  The best. If, if someone said to you, you are allowed to retrospectively, retroactively give someone an Oscar who didn't get, didn't win it. Didn't even get nominated maybe, but you think that's one of the best performances of all time and how, how did it not get recognized?

• 45:55Speaker 04

  Of all time.

• 45:57Speaker 03

  It doesn't have to be your answer forever. Don't think people are gonna hold you to this.

• 46:01Speaker 04

  I just think that, I think that Leonardo DiCaprio and Claire Danes should have at least gotten nominated for Roman Juliet. But I say that as it was my favorite movie growing up. It's like why I became an actor. Like, one of the reasons I was just, I really felt myself through that movie, even though I was so young. And I was, I was obsessed in a way, like, not necessarily with either one of them, but just with the story and how they, how fucking grounded it was. Like, I really understood that I was watching something very special. I mean, it's, it's very Baz Luhrmann. It's a spectacle. But it was, um, and it was fast-paced, and I don't know if it would have been my favorite movie now, as a forty, almost forty-year-old.

• 46:43Speaker 04

  But it's certainly like, I think they were, it's still, I just think they were unbelievably beautiful together. And to have that impact on a nine-year-old, ten-year-old, just, um, oh, sorry, I was, I was ten. Ninety-six, ninety-six, came out.

• 47:02Speaker 03

  That should be an Oscars Best Couple. Best Oscar.

• 47:05Speaker 04

  Yeah. The Oscar, I mean, listen, the Oscars are all like, it's a tricky, tricky business.

• 47:09Speaker 03

  Yeah, it's obviously a bunch of bullshit, but like, it's fun, it's fun to ask that a question.

• 47:14Speaker 04

  Like, any awards, it's a bunch of bullshit, because it's always a group of people, right?

• 47:18Speaker 03

  Yeah, yeah. Also, the Oscars, the campaigning and stuff just makes me think, oh, it's just.

• 47:23Speaker 04

  That's what it makes you feel like, but in order to get to campaign, you have to, you have to blow some people's minds. Or you have to have something unique. And I feel like, I am one hundred, I'm one hundred percent behind my campaign with Mona. It is weird, it does feel wrong, but every time I get in a room with critics or voters, I, I have, I have real conversations as, as humans right off the bat. So it feels like it gets, it, like, the first time I sat down with the critics during this, like, law, like, beginning of the campaign, I was like, so, um, how many of these have you gone to this week? Did you go because you liked the movie, or did you go because you were hungry? Like, what is it? And I just get down to business because, like, I, I like to keep the elephant out of the room, because we're all here because

• 48:08Speaker 04

  you're, like, we need something from each other. And that feels, mm, unnatural and kind of weird, but there's always, we're all human beings, so there's always a way to relate. And then, you know, you make it less icky. But at the end of the day, it's better to get a nomination than not to. So I have to show up and I'm proud of my work.

• 48:27Speaker 03

  Yeah.

• 48:27Speaker 04

  Thank God.

• 48:33Speaker 00

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• 49:15Speaker 00

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• 49:25Speaker 01

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• 49:59Speaker 03

  Your dream drink. We've had a lot of shout outs to a lot of different drinks so far. So this could be tough competition.

• 50:07Speaker 04

  I would have, I think in the beginning of the night, you start out with liquor. Cause liquor before beer, you're in the clear.

• 50:15Speaker 03

  Of course.

• 50:16Speaker 04

  I would start out with a glass of Middleton, no ice. And throughout the night, I would have one Manhattan during dinner, perfect Manhattan. One cherry, two cherries.

• 50:27Speaker 02

  Not the one you made yourself with the shavings of Manchego, you'd get like a bartender to do it.

• 50:32Speaker 04

  I didn't put the cheese inside the Manhattan.

• 50:34Speaker 02

  No, no, no, no, with the, with the Manchego, I didn't think you put the cheese inside it, although I wanna try that.

• 50:40Speaker 04

  No, no, no, the Manhattan's coming with, with, between the kale, I mean, it's right, the kale, chopped kale and the, and the bagel.

• 50:45Speaker 02

  But you, but do you want, you know, the one you made yourself, or do you want like a professional bartender?

• 50:50Speaker 04

  I would rather have a professional bartender, in fact, in fact, I've been, I've been having a lot of really great, perfect Manhattans, um, of late. And then after, I would probably switch to a really good, natural Hungarian or Austrian wine.

• 51:06Speaker 02

  Nice.

• 51:07Speaker 04

  And that would be three drinks and I'd be plenty hammered. And then, do you wanna know what my dessert is?

• 51:15Speaker 02

  Yeah, we can move straight on to it if you want.

• 51:17Speaker 04

  Or why, is there something else?

• 51:18Speaker 02

  Wait.

• 51:19Speaker 04

  What's between, what's between the main course and dessert?

• 51:22Speaker 02

  Maybe we just talk about the drinks for a bit and then like, and then I'd move us on to dessert. But if you wanna move on to dessert, straight away.

• 51:28Speaker 03

  Natural banter or something.

• 51:29Speaker 02

  You're the guest, we, we, we could do, we could do, move on to the dessert if you would like to, I don't mind.

• 51:35Speaker 04

  What are your favorite desserts?

• 51:37Speaker 02

  Oh, too many, too many to mention.

• 51:39Speaker 03

  This, this guy's obsessed.

• 51:40Speaker 04

  Okay, okay, sorry, so if you, if you, last day on earth and they were like, chocolatey, chocolate, chocolate, chocolate, chocolate thing? Or just sweet, sweet, sweet, sweet, sweet?

• 51:50Speaker 02

  You're more sweet, sweet, sweet, sweet, sweet.

• 51:52Speaker 03

  Well, I guess, but like, I, I, I mean, it's hard, I, I think consistently my favorite desserts tend to be things that are actually a bit sweet and salty and have a bit of both. Uh, the things I, I, I notice that always become my favorites and that I go for, but then also, yeah, I guess I'd go more the sweet side just for the fact that every time there's some sort of French toast anywhere, if it's done really well, that usually ends up being my favorite thing I've had.

• 52:19Speaker 04

  That's so American, French toast.

• 52:21Speaker 03

  I guess I'm born in the wrong country.

• 52:24Speaker 04

  Is it, is it big here?

• 52:26Speaker 03

  Not as big, it's definitely, it's more of a French, uh, French dish is more, I mean, I feel like it should be French, but like, yeah, I think it, it does feel more American.

• 52:34Speaker 02

  Well, it's, is, is it a version of pound, pound per deux, is that fair to say? Which I think is a French dish, which is like the stale bread and then they put it in egg and then, and then fry it.

• 52:43Speaker 04

  Yeah.

• 52:44Speaker 02

  So, yeah, it's sort of like come from that, I think.

• 52:46Speaker 03

  Love it. This guy always keeps surprising me.

• 52:49Speaker 02

  But with like the syrup and things like that, and that, that's, that feels very American to me. Yeah.

• 52:54Speaker 04

  Depends on syrup, but yeah.

• 52:56Speaker 02

  Yeah.

• 52:56Speaker 04

  Wait, so if, for both of you, um, love hearts or, or bounty?

• 53:02Speaker 03

  I'd rather have a bounty than a love heart. So it's very easy for me.

• 53:05Speaker 02

  Yeah, I think it's bounty for me as well, cause I'm more of a, I'm more of a chocolate guy. Bounty wouldn't be my go-to chocolate bar, but the love hearts, just a bit chalky and I find the messages inane.

• 53:16Speaker 04

  Okay, Peppa, uh, sorry, um, what are those pig, um, Percy pig or like M and M's?

• 53:22Speaker 03

  Percy pig.

• 53:22Speaker 02

  M and M's every time, every time.

• 53:25Speaker 03

  Percy pig every time, I think you're insane.

• 53:27Speaker 02

  Peanut butter M and M's.

• 53:27Speaker 03

  Oh, didn't say peanut butter M and M's.

• 53:30Speaker 02

  Yeah.

• 53:31Speaker 03

  Didn't say peanut butter M and M's.

• 53:32Speaker 04

  I didn't say that.

• 53:33Speaker 03

  Said, said M and M's.

• 53:34Speaker 02

  Did you mean original, original flavor?

• 53:36Speaker 04

  Basic.

• 53:36Speaker 02

  All right, I'd still go with those, even though sometimes with American chocolate, and I find this with M and M's, I feel like they smell like urine, like Hershey's and M and M's to me smell like sort of urea.

• 53:48Speaker 04

  Urea?

• 53:49Speaker 02

  Yeah.

• 53:50Speaker 04

  You got, that's specific.

• 53:52Speaker 02

  Yeah, so who smells like a compound of, of urine to me? I love the country though, and I'd love to get a visa.

• 53:58Speaker 04

  Cinnamon buns? Or scones?

• 54:03Speaker 03

  Probably rather have a cinnamon bun.

• 54:05Speaker 02

  I think it's, I think it's cinnamon bun.

• 54:06Speaker 03

  Yeah, most of the time.

• 54:07Speaker 02

  Scones can, for me, are a little bit like, with jam and cream and all of that, delicious, but you didn't mention that, and I'm learning that if you didn't mention it, it's not part of the choice.

• 54:16Speaker 04

  Oh, yeah, no, you're right. Yeah.

• 54:18Speaker 02

  Yeah, so I'm gonna have to go with cinnamon buns on this occasion. Thank you very much, Amanda.

• 54:22Speaker 04

  Okay, sourdough bread with salted butter? Or plain bagel with cream cheese?

• 54:28Speaker 03

  I'd go for the plain bagel with cream cheese.

• 54:30Speaker 04

  Wow, okay.

• 54:31Speaker 02

  I'd go sourdough with salted butter, just cause salted butter, I'm all about the salted butter.

• 54:34Speaker 04

  Yeah, I get it.

• 54:34Speaker 02

  I think.

• 54:35Speaker 03

  This is what I'm feeling at the minute. Also, you said it was toasted earlier, the bagel.

• 54:38Speaker 04

  It's toasted, absolutely still toasted.

• 54:39Speaker 03

  So I think the toasted bagel with the cream cheese is what I'm currently in the mood for.

• 54:42Speaker 04

  Oh, it's just the best. It's what I had like every night for probably a year when I was in uh middle school, I would eat that before bed and I was so free.

• 54:58Speaker 04

  It felt like it wasn't a burden. Like if I went to bed now after having a bagel, I'd just be miserable.

• 55:05Speaker 02

  Mm hmm. But in the moment of eating the bagel, you'd feel incredible, I bet.

• 55:09Speaker 04

  No, the guilt sets in like probably like three bites. Like last night I had sourdough with salted butter at midnight and I was like, oh, it's so good.

• 55:21Speaker 03

  So it's the guilt, isn't it, is the problem. I have this a lot. And I'd think if I didn't feel this guilt, hmm, which is, who knows where that's come from, a whole bunch of different things. Then I would just be loving this. It's not making me feel physically bad, really. It's not, it's just tastes really nice. It's great. That's all. It's just the guilt that you've acquired as you've got older.

• 55:45Speaker 04

  I know, and it's information though as well. The guilt is based on information.

• 55:49Speaker 03

  Mm hmm.

• 55:49Speaker 04

  Like certain things you eat can like ruin your blood pressure for, I mean, like it can alter your blood pressure so you don't sleep as well and you and you, your body is trying to digest these certain things and it's better to have your body digest this before bed, like cherries, apparently that's a thing, scientifically proven, god knows where I read it, probably the Atlantic, but it's apparently like there are a few things that you can eat before bed that are gonna benefit you. And if they're not that, then you might as well go to hell and just accept that cancer is coming, coming to you. You know what I mean?

• 56:20Speaker 03

  So what is your drink dessert?

• 56:26Speaker 04

  Rice pudding.

• 56:27Speaker 02

  Rice pudding?

• 56:28Speaker 04

  Yeah.

• 56:30Speaker 04

  Rice pudding, for sure.

• 56:31Speaker 02

  Is that something you ate, you ate growing up? A lot of rice pudding?

• 56:34Speaker 04

  Yeah. It's so good when it's homemade. Oh, it's just got the texture and the pudding. I love vanilla pudding. I, I'm from this small, small, like, I'm, it's not a small town. It's a pretty big town in Pennsylvania, but like, small house, you know, twin duplex, whatever. And, you know, we just had a lot of canned food and powdered food. You know, my parents, like tuna fish, like they would make stuff, you know, that was frozen. But they had no time to cook. We didn't have fresh food and it's not because we couldn't afford it, but it was because we didn't care to go after it.

• 57:11Speaker 04

  And so I would just, everything's just bottled, canned and powdered and frozen. And, and you would just like throw the powder in and put the milk in and, and mix it and it would become a dessert. And then you would just pour cereal in it or whatever. And rice pudding was so, um, like exotic at one point. And then I realized that they sold them in those little snack pack things.

• 57:32Speaker 02

  Yeah.

• 57:33Speaker 04

  And I ate the shit out of that for, as a kid.

• 57:36Speaker 02

  And do you want, one of the snack packs was your dream dessert?

• 57:40Speaker 04

  No, it would have to be homemade. I have, my, my standards have, have leveled up a bit.

• 57:47Speaker 02

  And did you, do you want it warm or cold? I think is the big question with the rice pudding. Yeah, I would completely agree with you.

• 57:52Speaker 04

  Yeah.

• 57:52Speaker 02

  It's so much more comforting and like it just, even though you would have thought if it was warmer, it'd be more comforting. But to me, cold rice pudding, sometimes I get rice pudding when I order Turkish food. And they just throw in a rice pudding. Cold rice pudding with cinnamon on the top.

• 58:08Speaker 04

  Oh, I know.

• 58:09Speaker 02

  So good.

• 58:10Speaker 04

  It's so, so good. I remember somebody gifted me frozen rice pudding from this really famous rice pudding place in like, probably somewhere in the middle of America. And, um, and I remember just, I don't, I don't know, I had like an issue like

• 58:28Speaker 04

  defrosting them and thawing them. And so I ended up putting them in the microwave and then like the plastic bowl kind of like frivolous and it ruined. It was a bad moment.

• 58:37Speaker 02

  It's heartbreaking.

• 58:38Speaker 04

  It was heartbreaking.

• 58:40Speaker 02

  We were looking forward to the rice pudding and then you had a problem on your hands.

• 58:42Speaker 04

  It was awful.

• 58:43Speaker 02

  Yeah.

• 58:44Speaker 04

  You realize microwaves are, um, can be an angel or a devil.

• 58:48Speaker 02

  Yeah.

• 58:50Speaker 03

  And do you want cinnamon on top of this particular vice?

• 58:53Speaker 04

  Yeah, yeah. I put cinnamon in my coffee, my iced coffee, because I don't do milk anymore because it causes eczema, like I mentioned earlier. They're laughing at me.

• 59:02Speaker 03

  Now and again, we can hear people on the team laughing, laughing through the wall. I wasn't expecting to hear them laughing when you were talking about having eczema, though, to be honest.

• 59:12Speaker 04

  They might just be giggling about something else.

• 59:14Speaker 03

  We often hear this sometimes when people's, you know, being their team along with them and they'll be in the other room and there'll be laughs. This is the most it's been unexpected point, I'd say. But I'm like, that's such an interesting, really laughing, you have an eczema.

• 59:32Speaker 04

  Yeah. They think it's funny.

• 59:34Speaker 03

  Yeah. Yeah, yeah.

• 59:36Speaker 04

  Well, it's not funny. I love milk.

• 59:40Speaker 03

  Yeah.

• 59:40Speaker 04

  I love milk. I love a cappuccino more than your average guy.

• 59:44Speaker 03

  Hmm.

• 59:45Speaker 04

  And I can't drink them anymore.

• 59:47Speaker 03

  No.

• 59:47Speaker 04

  I did have one yesterday.

• 59:49Speaker 03

  Oh, there you go. Okay. Yeah. This is like the meek thing again. Yeah, you whispered into a microphone. I think you're going to be rumbled on that. Yeah, yeah, yeah.

• 59:56Speaker 04

  You're right.

• 59:57Speaker 03

  Before I read your menu back to you, is that because you're quite detailed on this and you had the pub snacks? Is there anything else that you want on the menu before I move on? I don't want to be, you're full?

• 1:00:09Speaker 04

  I am full.

• 1:00:10Speaker 03

  Quite a light menu. Well, I think if you're ending on rice pudding as well. It's pretty impressive.

• 1:00:14Speaker 04

  It's full, it's dense. There's a lot of bread.

• 1:00:16Speaker 03

  You've got carbs flying around.

• 1:00:17Speaker 04

  Carbs and sugar.

• 1:00:18Speaker 03

  Yeah.

• 1:00:19Speaker 04

  It's why it's a dream.

• 1:00:21Speaker 03

  You would like still water, you would like sourdough from Zurich with salted butter and pitted Castel, I don't know how to pronounce the olives.

• 1:00:30Speaker 04

  Castelvetrano.

• 1:00:30Speaker 03

  Yep. Starter, you would like Tuscan chopped kale salad gently massaged with extra virgin olive oil and shredded Parmesan. Long ways. Main course, very fresh plain bagel from Zabars? Zabars. Zabars, cut and toasted with a medium amount of cream cheese and sliced avocado and some homemade apple sauce. Side dish, sauteed apples. Drink, glass of Middleton whiskey, no ice early on, a perfect Manhattan with one to two cherries later and a natural Hungarian or Australian or Austrian wine.

• 1:01:02Speaker 04

  Yeah.

• 1:01:03Speaker 03

  And then for dessert, you would like homemade rice pudding cold with cinnamon.

• 1:01:06Speaker 04

  Yeah.

• 1:01:07Speaker 03

  How do you feel about that, hearing it back?

• 1:01:08Speaker 04

  I actually, you know what would be funny? I'm turning forty and I'm having like a, like a little party upstate. With some of my local friends, um, and it's at a roller skating rink and they're like doing all the food. They're gonna do like empanadas and pizza and shit. And you know, it should just be that.

• 1:01:27Speaker 03

  It's your birthday.

• 1:01:27Speaker 02

  Sounds good. Yeah.

• 1:01:28Speaker 03

  It's your birthday.

• 1:01:29Speaker 04

  I should like switch things up. I have like a minute to do it.

• 1:01:32Speaker 02

  Yeah.

• 1:01:33Speaker 04

  A week to prep.

• 1:01:36Speaker 04

  Bagels for everybody. Do you think they would be sad?

• 1:01:39Speaker 02

  No, I think.

• 1:01:39Speaker 03

  It's your birthday.

• 1:01:40Speaker 02

  I think, and even if they were, I think they'd have to, they'd have to slap a smile on because it's your party.

• 1:01:45Speaker 04

  Shit. I have to order the cupcakes.

• 1:01:51Speaker 02

  Surely someone out there can deal with that.

• 1:01:52Speaker 04

  I don't want to forget that. There's too much on my plate. Literally.

• 1:02:00Speaker 04

  Sorry.

• 1:02:01Speaker 02

  What a perfect way to end. Um, you need to go and order the cupcakes. So thank you very much for coming to the dream restaurant, Amanda.

• 1:02:07Speaker 03

  Thank you, Amanda.

• 1:02:07Speaker 04

  Thanks for having me. Wouldn't that be so nice if you then offered it up?

• 1:02:12Speaker 02

  It would be nice, yeah. But we don't know what people are gonna say. So it would be insane if we managed to pull that together at the last second.

• 1:02:18Speaker 04

  That's the, but that's the challenge, isn't it?

• 1:02:20Speaker 02

  That is a huge.

• 1:02:21Speaker 04

  You would have a chef out there listening.

• 1:02:23Speaker 02

  Yeah, yeah.

• 1:02:23Speaker 04

  To everything.

• 1:02:24Speaker 02

  Yeah.

• 1:02:26Speaker 04

  Or a 3D, 3D printer.

• 1:02:28Speaker 02

  A 3D printer.

• 1:02:29Speaker 03

  We 3D print the meal.

• 1:02:30Speaker 04

  Can, can you do that?

• 1:02:34Speaker 02

  Well, when it's things like Zabar's, it'd be difficult for us to run off to.

• 1:02:37Speaker 04

  Yeah, but it doesn't have to be, but you can get as close as you want. And that's, that's another added like.

• 1:02:42Speaker 02

  Yeah, yeah, that would be, that would be an added challenge. Well, Ben, can you deal with that for the next episode? Cause we're, we're obviously doing the chat, so we can't be involved.

• 1:02:49Speaker 04

  You should have a caricature artist.

• 1:02:52Speaker 03

  Who draws the meal?

• 1:02:53Speaker 04

  And who draws the meal.

• 1:02:54Speaker 02

  That's actually a really good idea.

• 1:02:56Speaker 04

  Cause you know what it takes. So I'm having a caricature artist at my birthday party.

• 1:02:59Speaker 03

  Congratulations.

• 1:03:00Speaker 04

  And he says, there's certain ones. He's like, I can do this much in one hour. If you want it more detailed, I can only do two for an hour. So like, apparently it takes him 10 minutes to draw it. So if you have 20 minutes to draw everything.

• 1:03:12Speaker 02

  Yeah.

• 1:03:12Speaker 04

  It would be cool to give somebody something to leave with, cause I'm leaving empty handed.

• 1:03:17Speaker 03

  You wanted to leave with something?

• 1:03:18Speaker 04

  I didn't want to leave with something, but I just thought about it.

• 1:03:20Speaker 02

  Yeah, it would be nice to leave with something, definitely.

• 1:03:23Speaker 03

  Uh, I can keep that mug.

• 1:03:24Speaker 02

  Yeah. There you go. Take the coaster.

• 1:03:26Speaker 03

  The coaster's yours.

• 1:03:27Speaker 02

  Yeah. We've got, I mean.

• 1:03:28Speaker 04

  I'll take that.

• 1:03:29Speaker 03

  Yeah, take that plate.

• 1:03:30Speaker 02

  You can take that.

• 1:03:31Speaker 04

  Are you guys, um, comedians?

• 1:03:32Speaker 02

  Yes, we are, yes.

• 1:03:34Speaker 03

  If, if you have to ask at the end of the episode, then I think probably not.

• 1:03:37Speaker 02

  Yeah, that's real bad.

• 1:03:39Speaker 04

  You made me laugh. You're funny.

• 1:03:41Speaker 02

  Yeah.

• 1:03:43Speaker 03

  But like still.

• 1:03:45Speaker 04

  I'll go on tour with you too.

• 1:03:54Speaker 02

  There we are, James.

• 1:03:56Speaker 03

  Lovely menu.

• 1:03:56Speaker 02

  Lovely menu. And at the end, realised we were comedians.

• 1:04:00Speaker 03

  Yes. You know, that's, that's, that was a real

• 1:04:05Speaker 02

  Yeah.

• 1:04:05Speaker 03

  A kick in the plums at the end there.

• 1:04:07Speaker 02

  Kick in the plums. And then the cameras went off and Benito kicked us in our plums.

• 1:04:11Speaker 03

  He did. He always does that.

• 1:04:12Speaker 02

  Yeah, yeah, yeah.

• 1:04:13Speaker 03

  He goes, remember.

• 1:04:14Speaker 02

  I love that because I love Mean Girls. Um, thank you so much to Amanda for coming on the podcast.

• 1:04:20Speaker 03

  I'm not saying caltine bars.

• 1:04:21Speaker 02

  I'm not saying caltine bars, of course. Thank you, Amanda, for that. Don't forget to go and see The Testament of Anne Lee or The Woman Clothed by the Sun with the Moon Under Her Feet in cinemas on the 20th of February.

• 1:04:31Speaker 03

  And don't forget to watch us on YouTube tomorrow, this, this episode.

• 1:04:35Speaker 02

  This is on your computer cinema tomorrow.

• 1:04:37Speaker 03

  Yeah, it's the computer cinema.

• 1:04:38Speaker 02

  That's what I call YouTube, the computer cinema.

• 1:04:40Speaker 03

  Yeah, it's computer cinema. They should be banned, isn't it?

• 1:04:42Speaker 02

  Yes. I'm touring America. If you're an American person who lives in America in the specific places I'm going, and I might be in Canada as well, but I don't know that yet because it's quite far in advance. But I'll definitely be in America if you're in Portland or Chicago or San Francisco or New York, LA, San Francisco. Why not come along? Edgamble.co.uk for tickets. Seattle.

• 1:05:04Speaker 03

  Seattle.

• 1:05:06Speaker 02

  Thank you very much for listening. We'll be back next week. Goodbye.

• 1:05:26Speaker 00

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• 1:06:07Speaker 00

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