Pod Insights Off Menu with Ed Gamble and James Acaster Lucia Keskin (Chi With A C) About this episode Bafta-winning comedian, actor and internet sensation Lucia Keskin – aka Chi with a C – is this week’s dream diner. And is this the quietest guest we’ve ever had?
Series 2 of Lucia’s sitcom ‘Things You Should Have Done’ is coming soon to BBC Three and iPlayer. Watch Series 1 here https://www.bbc.co.uk/iplayer/episodes/m001wry5/things-you-should-have-done.
Follow Lucia on YouTube https://www.youtube.com/@chiwithac, Instagram https://www.instagram.com/chiwithac and TikTok https://www.tiktok.com/@chiwithac @chiwithac
Watch the video version of this episode on the Off Menu YouTube https://www.youtube.com/@offmenupodcast on Thu 30 Oct
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.
Transcript 16,031 words · 6 speakers
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0:30 Speaker 01 Hey, we're Nick and Jack, hosts of the best one yet.
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1:18 Speaker 03 Welcome to the Off Menu Podcast, taking the all bran of conversation, putting it in the bowl of the internet and pouring over the ice cold milk of humor. James, you look really sad about that one. It's the Off Menu Podcast, by the way. You all right, mate?
1:32 Speaker 04 It's a bowl of cereal.
1:33 Speaker 03 It's a bowl of cereal. I panicked, didn't I? But at least it makes sense. Sometimes I panic, it doesn't make any sense, or it gets too complicated.
1:39 Speaker 04 Yeah, you've definitely not done it before.
1:41 Speaker 03 No, I've not done all bran.
1:42 Speaker 04 Are you in an all bran phase at the minute? Is that what you're eating at home?
1:44 Speaker 03 No, I'm never really in an all bran phase, but I do like the idea of ice cold milk being poured onto all bran. I want to watch that. I don't want to eat it.
1:51 Speaker 04 Yeah, yeah, all bran's disgusting.
1:53 Speaker 03 Yes.
1:53 Speaker 04 That is a gamble. My name is James Acaster. Together, we own a dream restaurant, and every single week, we invite a guest. We ask them their favorite ever start, a main course dessert, side dish, and drink, not in that order. And this week, our guest is Lucia Keskin.
2:05 Speaker 03 Lucia is absolutely brilliant. You might know her from her-
2:10 Speaker 03 Instagram presence, Chi with a C. She's very, very funny on that. I would highly recommend looking up a video, which is not like her normal videos, but she went to one of those indoor skydiving experiences and it went wrong. And it's the probably the thing that's made me laugh the most in the last 10 years. She's also a brilliant actor and writer and comic, and she has an amazing show, which is available on BBC iPlayer called Things You Should Have Done, which is absolutely brilliant.
2:37 Speaker 04 Yeah, I mean, very excited. Never met Lucia before. Big fan of her stuff.
2:41 Speaker 03 I can't wait for you to meet her.
2:43 Speaker 04 Yeah.
2:44 Speaker 03 Yeah, yeah, yeah. Yeah. You sure you've never met her before? Because we've had this before, haven't we, James, where you've said you've never met someone before and you say on the podcast that you've never met them before. And then they say, yes, we have met before. And it turns out that you have met and there was an incident when you met and you've just wiped it from your brain.
2:59 Speaker 04 I can't be keeping up with all the incidents.
3:01 Speaker 03 Yeah.
3:01 Speaker 04 There's too many incidents.
3:03 Speaker 03 You're an incident magnet.
3:04 Speaker 04 Yeah, and I can't help that. And often it's, you know.
3:07 Speaker 03 No, I, I think you can't help that, the original incident. But I think the way you react to every incident creates more of an incident. You are, you're quite Larry David.
3:17 Speaker 04 Yeah.
3:18 Speaker 03 Yeah.
3:18 Speaker 04 I don't mask my feelings very well.
3:20 Speaker 03 Because sometimes I, like when I'm watching Curb, I'm like, I can't believe all this stuff's happening to Larry. And I'm annoyed with the other people by what, for what they do.
3:27 Speaker 04 Yes.
3:28 Speaker 03 But then he never reacts to it right. And I think that's, I think that's you.
3:31 Speaker 04 Yeah, if someone starts a fire, I tend to fan the flames, I guess.
3:34 Speaker 03 Fan the flames. Yeah, yeah, yeah.
3:35 Speaker 04 Don't really put it out or?
3:36 Speaker 03 Yeah.
3:37 Speaker 04 Yeah.
3:37 Speaker 03 I would never use the phrase water off a duck's back to describe anything that you've ever done.
3:42 Speaker 04 No.
3:43 Speaker 03 No.
3:43 Speaker 04 More, I don't know, what, water on a man's back.
3:50 Speaker 04 And the man complains about having a wet back.
3:51 Speaker 03 Yeah. Yeah, it's really angry about having a wet back. Yeah.
3:55 Speaker 04 Yeah.
3:55 Speaker 03 Yeah. But we're looking forward to talking to Lucia. Of course, there is a secret ingredient that if she says it, we will kick her out the restaurant. And I thought this, this week, James, it would be, you know, when you get a bit of fake grass in sushi, in a sushi box, they use it to separate out the sushi bits?
4:09 Speaker 04 Yeah.
4:10 Speaker 03 Sure, I've had that in my mouth before by accident.
4:13 Speaker 04 Fake sushi grass?
4:14 Speaker 03 Fake sushi grass, yeah.
4:15 Speaker 04 Yeah.
4:16 Speaker 03 I mean, is it a technically ingredient? I've accidentally eaten it once, so yes.
4:20 Speaker 04 And it's food adjacent.
4:23 Speaker 03 It's food, what, literally?
4:24 Speaker 04 Yeah, it's literally food adjacent. It's in the box.
4:27 Speaker 03 Yeah.
4:27 Speaker 04 You're never happy to see it.
4:28 Speaker 03 No, it's not not the same colour as the seaweed that's wrapping the sushi.
4:32 Speaker 04 Yeah.
4:32 Speaker 03 You know, it's blending in a little bit, isn't it? So it's like they're tricking you.
4:37 Speaker 04 Uh, yeah, I don't, I just don't really get, when I think of fish, I don't think of grass.
4:41 Speaker 03 That's a really good point.
4:43 Speaker 04 Yeah, make it fake water.
4:45 Speaker 03 Fish shouldn't be anywhere near grass, should it?
4:46 Speaker 04 Fake water for duck's back.
4:48 Speaker 03 Yeah. Looking forward to speaking to Lucia. I hope she doesn't say the secret ingredient because I want to have the whole conversation with her, James.
4:55 Speaker 04 Yes, that would be nice, but let's see what happens as we dive into the off-menu menu. Lucia Casquin.
5:04 Speaker 03 Casquin. That was good, James. Wow. Well done you, man.
5:15 Speaker 03 Welcome Lucia to the dream restaurant.
5:17 Speaker 05 Thank you.
5:18 Speaker 04 Welcome Lucia Casquin to the dream restaurant. We've been spending you for some time.
5:22 Speaker 05 How long?
5:24 Speaker 04 Twenty-three years?
5:25 Speaker 05 Wow.
5:26 Speaker 03 That's good.
5:26 Speaker 04 Did I get that right?
5:27 Speaker 05 Yeah.
5:28 Speaker 04 That's your age.
5:28 Speaker 05 That's my age, yeah.
5:29 Speaker 03 Imagine if we've been waiting here since you were born.
5:32 Speaker 05 It would be so boring, wouldn't it?
5:34 Speaker 03 It'd be weird as well if we were like, we want to do a podcast with that baby that's just been born, but we should wait for twenty-three years.
5:40 Speaker 04 That's how we do it.
5:41 Speaker 05 Yeah.
5:41 Speaker 03 Yeah.
5:41 Speaker 04 We go around the hospitals and maternity wards and we go, that one.
5:45 Speaker 05 Yeah.
5:45 Speaker 04 We want to know, we're expecting them.
5:47 Speaker 05 Yeah, that's good.
5:48 Speaker 03 Yeah. So you're one of the chosen babies. Welcome.
5:50 Speaker 05 Thank you.
5:51 Speaker 03 Um, we were actually waiting for about an hour, but you were here bang on time, but we had a bit of time and we let you know that we'd played Jenga.
5:59 Speaker 05 Yeah, Jenga.
6:00 Speaker 03 Yeah.
6:00 Speaker 04 We're waiting for you. And you revealed that you weren't familiar with big Jenga.
6:04 Speaker 05 No, well, I mean, I, I, it didn't take long to, you know, get it round in my head. But I just not, I just not played either. But. It sounds fun.
6:16 Speaker 03 Yeah, I bet, I remember, I have fond memories of big Jenga. It's less tense than normal sized Jenga, I would say.
6:22 Speaker 05 Do you have to wear knee pads?
6:24 Speaker 04 Interesting, for the big one. I think if you're playing it often, you should do.
6:27 Speaker 03 Well.
6:28 Speaker 04 If you're making a habit of it.
6:28 Speaker 05 How high does it go?
6:29 Speaker 03 I'd say it comes up maybe chest height.
6:32 Speaker 04 Mm hmm.
6:32 Speaker 03 If you're stood up.
6:33 Speaker 05 Is it soft play or?
6:35 Speaker 03 It's more soft play, because when you said knee pads, I was worrying that you were imagining big hardwood, yeah, like big blanks, yeah.
6:42 Speaker 05 So I mean, if you think, you know, it needs to be realistic.
6:44 Speaker 03 Yeah.
6:44 Speaker 04 Yeah, it should be wooden, really, but I guess you're asking for trouble if that falls on you.
6:49 Speaker 05 I love tiny things.
6:50 Speaker 03 Yeah.
6:52 Speaker 05 Don't you? I'd like to see a miniature Jenga.
6:55 Speaker 04 Oh, really, really.
6:56 Speaker 05 I love tiny, tiny, tiny, tiny things.
6:59 Speaker 03 Can you talk us through some of the tiny things you like?
7:01 Speaker 05 Um, just tiny versions of things, like, um, things you can do with your fingers.
7:07 Speaker 03 Wow.
7:08 Speaker 05 So the other day I bought this, um, set of, it was like a tiramisu, but it was just tiny.
7:15 Speaker 05 Do you get what I mean?
7:16 Speaker 04 No, no.
7:17 Speaker 03 So like, it was like a little model of a tiramisu?
7:20 Speaker 05 Yeah, you, um, you put the, the base, you fill it up with the cream, and then there's a tiny spoon, it's a tiny tiramisu. It's not edible, but it's just lovely.
7:31 Speaker 03 But you are filling it up with the cream?
7:33 Speaker 05 Yeah, but it's like, um, what's that stuff? Resin?
7:36 Speaker 03 Right, okay. So you're making a little.
7:38 Speaker 05 It's not horrible.
7:42 Speaker 04 What, what?
7:45 Speaker 04 Why, why were you doing it? What's, what's the idea?
7:47 Speaker 05 I just love tiny things.
7:48 Speaker 03 Yeah, I think she's been very clear about that.
7:50 Speaker 04 That, that, that is clear.
7:52 Speaker 05 Yeah.
7:52 Speaker 04 What, what's the purpose of it? When people are, so you can just buy a tiny tiramisu?
7:57 Speaker 05 Well, it was sort of a tiny, make your own food. And then, um, but I mean, like, you, I agree, once you've made it, I didn't really have anything, couldn't eat it, I threw it away.
8:06 Speaker 03 You threw it away?
8:06 Speaker 05 Eventually, yeah.
8:07 Speaker 03 It wasn't a display, it, it wasn't something you can display?
8:09 Speaker 05 It didn't even look like a tiramisu in the end. It was, it was white and had raspberries on top of it.
8:14 Speaker 03 Yeah, that's not a tiramisu.
8:15 Speaker 05 No.
8:16 Speaker 03 Was it, was it like, did it, was it like a workshop of make your own tiny?
8:20 Speaker 05 Just found it in the kids' section, Sainsbury's.
8:23 Speaker 03 And just the terrible say it wasn't like.
8:24 Speaker 05 Well, I've got another one, but um it's one of them, you have to open it, you don't know what you're gonna get to make.
8:28 Speaker 03 A blind box.
8:29 Speaker 05 Yeah, so I don't know what the other one is, I've not done that one yet.
8:31 Speaker 03 Yeah.
8:32 Speaker 04 So what, what do you like about tiny things? What, what is it that makes you see?
8:36 Speaker 05 I like, well, when, when they're detailed, they have to be detailed, if it's, you know, not got the, I just love, it makes me feel massive.
8:45 Speaker 04 Yeah.
8:46 Speaker 05 I just love it.
8:47 Speaker 03 So like, when you were a kid, were you into like Sylvanian families or like little like, like doll furniture and all of that stuff?
8:54 Speaker 05 Weirdly, not doll houses, but I loved small, um, I loved to collect figurines.
9:00 Speaker 03 Yeah.
9:00 Speaker 05 So like um puppy in my pocket, pony in my pocket.
9:04 Speaker 03 Yeah.
9:04 Speaker 04 Uh huh.
9:05 Speaker 05 Dot, uh kitten in my pocket.
9:07 Speaker 04 Yeah.
9:09 Speaker 03 What, I don't, I don't think I'm aware of.
9:11 Speaker 04 How many pockets did you have?
9:13 Speaker 05 Not enough, but I used to um, used to, you know, trade them around the playground, getting a lot of arguments.
9:20 Speaker 03 Really?
9:20 Speaker 05 Hmm.
9:20 Speaker 04 Oh, so in terms of people being like, I'm not swapping you that for that?
9:24 Speaker 05 Well, well, no, it was more sort of, you know, I've, I'll, I'll trade you this kangaroo for a panda and then getting the regret later on and, you know, saying, well, I wanna.
9:33 Speaker 03 Trying to swap back.
9:33 Speaker 05 Tried to swap back and it's just not going well.
9:36 Speaker 04 That's the big one.
9:36 Speaker 05 And then get it just, it ultimately ending in just the banning of them in school.
9:41 Speaker 04 Yeah.
9:41 Speaker 03 Oh, really? Cause it got so toxic that.
9:43 Speaker 05 Yeah, it was so toxic.
9:45 Speaker 04 It's always heading towards that. It was pogs in my day.
9:48 Speaker 05 Pogs.
9:49 Speaker 04 Yeah, do you know what pogs are?
9:50 Speaker 05 No.
9:51 Speaker 03 I.
9:52 Speaker 05 Like a pig?
9:56 Speaker 04 Got like a pig.
9:57 Speaker 03 Hugely respect, that there was a moment there where you thought, I might try and guess what a pogg is.
10:02 Speaker 04 Yeah.
10:03 Speaker 05 It sounds like a baby pig.
10:05 Speaker 03 Yeah.
10:06 Speaker 04 A pig in your pocket?
10:06 Speaker 03 Yeah, a pig in your pocket, yeah.
10:08 Speaker 05 Pog.
10:08 Speaker 04 Yeah, you wish.
10:09 Speaker 03 No, it wasn't a, it wasn't a tiny animal in any way, no. They were um discs, plastic discs. And you got them, actually, were they paper? They might have been cardboard, but the, the one you used was plastic, right?
10:21 Speaker 05 Oh.
10:21 Speaker 03 You put them in a pile and you have to throw. And a plastic disc on top and try and flip them over and if you flip them over, you win them.
10:27 Speaker 05 They didn't have faces.
10:29 Speaker 03 They didn't have, well, some of them had faces.
10:30 Speaker 04 Stuff designs on them.
10:31 Speaker 03 Yeah.
10:31 Speaker 05 Oh lovely. Did you ever used to have them tiny skateboards?
10:35 Speaker 03 Yes.
10:35 Speaker 05 Oh, they were great.
10:36 Speaker 04 I'm familiar with those though.
10:38 Speaker 03 I mean, that's absolutely.
10:38 Speaker 04 Little finger skateboards.
10:39 Speaker 03 That's playing into your absolute hobbies, isn't it?
10:42 Speaker 05 Exactly, tiny stuff.
10:44 Speaker 03 Did you put like the tiny kangaroo on the tiny skateboard and stuff like that?
10:48 Speaker 05 I don't think I ever merged the two because I think I was, I could only have one at the time. Like if I, if I had skateboards, I'd have traded away all my pony animal in my pockets.
10:58 Speaker 03 Yeah.
10:58 Speaker 04 Oh.
10:59 Speaker 05 Whereas if I had that, I wouldn't have had time for the skateboards as well.
11:03 Speaker 04 So you never had both at once?
11:04 Speaker 05 Not at the same time, no. It would be like a, maybe a slight crossover of I'm moving into tiny skateboards.
11:09 Speaker 04 Yeah.
11:10 Speaker 05 But it was never a, I'm gonna have a day of, you know, finger skating today or.
11:14 Speaker 04 Yeah.
11:15 Speaker 05 Juggle my pocket tomorrow.
11:18 Speaker 04 And you would have the regret, you would swap with someone, have the regret and try and get your stuff back?
11:22 Speaker 05 Well, yeah.
11:23 Speaker 04 Can we hear what that would sound like if I say Ed, Ed's traded with you earlier in the day?
11:28 Speaker 05 Yeah.
11:29 Speaker 04 And now it's like lunch break.
11:31 Speaker 05 Yeah.
11:31 Speaker 03 So you've given away your kangaroo and I've given you a tiny cow or something?
11:34 Speaker 05 Yeah.
11:34 Speaker 03 Yeah.
11:35 Speaker 05 I'd say, do you think I could maybe have the kangaroo back?
11:40 Speaker 03 No, we swapped it earlier. I gave you my tiny cow.
11:43 Speaker 05 Well, it's just, it was mine first.
11:46 Speaker 03 Yeah, but we had an agreement. It was the traditional barter, you know, that we swapped and now, and now the kangaroo's mine and the cow's yours.
11:54 Speaker 05 I just feel very sad now.
11:58 Speaker 04 Yeah.
11:59 Speaker 03 Doesn't feel as toxic as you made it out.
12:01 Speaker 05 I think it was, you know, it was, you know, I'm gonna have to take this further.
12:05 Speaker 03 And then you physically attacked them.
12:07 Speaker 04 Would you then go to the teacher and tell them the person, be like, they won't give me my kangaroo?
12:11 Speaker 05 I'd go home and I'd say, mum, or I'd go home and I wouldn't talk. I'd be crying, you know, for days. My mum would say, what is it? You're being bullied. And I'd have to say, you know, it's just this kangaroo.
12:24 Speaker 05 It's not my, it's, it's not here. I used to get very attached to objects when they weren't, you know, if they went missing or if they weren't, you know, then my family has had no siblings.
12:36 Speaker 05 Or dad.
12:38 Speaker 04 Yeah.
12:39 Speaker 03 So you'd attack almost the kangaroo would be.
12:41 Speaker 05 Things like that, yeah, it would be even like, you know, bouncy balls. If I'd, you know, lose it, I'd get very upset.
12:47 Speaker 04 Yeah.
12:48 Speaker 05 I thought everything had feelings.
12:51 Speaker 04 Also, you thought the bouncy ball might have feelings.
12:54 Speaker 05 You'd just, you know, you'd just too, you'd open your heart to too many things.
12:59 Speaker 03 Yeah.
13:00 Speaker 04 Yeah.
13:00 Speaker 03 I mean, I get that. I mean, my wife now, she'll buy like a biscuit with like a lovely design on it of like a cat's face or something.
13:07 Speaker 05 Oh, God.
13:07 Speaker 03 And I go, don't do that because you're never going to eat it. It's going to sit in the cupboard until eventually I think you've forgotten about it and then I'll throw it away.
13:14 Speaker 05 Yeah, I've got one of them.
13:15 Speaker 03 Yeah.
13:15 Speaker 05 It was someone from Geordie Shaw's face on it.
13:21 Speaker 05 I don't know who, but I can't eat it. It feels cruel.
13:24 Speaker 03 But you don't even know which cast member of Geordie Shaw it is.
13:27 Speaker 05 It's Nathan.
13:28 Speaker 03 No.
13:28 Speaker 04 Yeah.
13:29 Speaker 05 But it just feels cruel, doesn't it?
13:31 Speaker 04 Well, can you buy these in shops?
13:33 Speaker 05 I think I got it somewhere. My friend went to an event and I went for the goodie bag.
13:38 Speaker 04 Mm hmm.
13:39 Speaker 05 And I got this cookie, but um.
13:41 Speaker 04 Can you bring yourself to it?
13:42 Speaker 05 Bring myself to it.
13:43 Speaker 03 No, and you've still got it.
13:45 Speaker 05 Yeah, I found it the other day.
13:48 Speaker 04 What if, and this will probably happen at some point, someone makes you a biscuit or a cake that's got your face on it.
13:55 Speaker 05 Oh, that's fine. I can have that.
13:57 Speaker 03 Yeah.
13:57 Speaker 05 It's not affecting, it's not affecting anyone else, is it?
13:59 Speaker 04 Yeah, yeah.
14:00 Speaker 05 And I give, you know, permission for other people.
14:03 Speaker 04 Also, you're waiting for Nathan from Geordie Shaw to grant you his permission?
14:06 Speaker 03 Yeah.
14:07 Speaker 05 Yeah.
14:08 Speaker 03 If he's listening.
14:08 Speaker 05 But I didn't want to say anything.
14:10 Speaker 04 Yeah.
14:11 Speaker 05 I hope you just.
14:12 Speaker 04 It's a good platform for you.
14:13 Speaker 05 Yeah.
14:14 Speaker 04 Do you want to say a message to him now?
14:16 Speaker 05 Um, could you?
14:18 Speaker 04 Well, it's better coming from you.
14:20 Speaker 03 Yeah.
14:21 Speaker 04 Because you, you've got the biscuit, you'd like to eat it.
14:23 Speaker 05 Yeah, I just, if, I mean, I, I can, I, the trouble is, I'm not, I can find other biscuits. So that's the issue. Like, I'm not.
14:30 Speaker 03 You're not desperate to eat the biscuit.
14:31 Speaker 05 Desperate, like, I could just, so I'm happy with how it is.
14:34 Speaker 03 Yeah.
14:34 Speaker 04 You quite like.
14:35 Speaker 05 I don't mind, you know, not making a statement.
14:37 Speaker 04 Yeah.
14:37 Speaker 05 You know?
14:41 Speaker 04 We all start with still a sparkling water.
14:43 Speaker 05 Do you have a preference? Oh, still. But I have learnt to like sparkling.
14:47 Speaker 03 You taught yourself, you've actively, actively had to teach yourself.
14:50 Speaker 05 Just because everyone sort of in entertainment drinks sparkling wa- they only have sparkling water. A lot of middle aged men in their, you know, cupboards or mini fridges, it's just sparkling water. So you have to drink it. Well, there's nothing else.
15:06 Speaker 04 I don't feel like, um.
15:08 Speaker 05 Have you not had that?
15:08 Speaker 04 Well, I think so. I work in entertainment, but I've never seen these mini fridges of sparkling water that you're talking about.
15:15 Speaker 03 We very rarely get access to a middle aged man's mini fridge.
15:18 Speaker 04 But I guess like, but times have changed, you know? You're a YouTube sensation and have a hit sitcom. So maybe that's different now. You're, you're getting access to different rooms.
15:29 Speaker 05 I mean, it's probably one middle aged man.
15:31 Speaker 03 Hmm.
15:32 Speaker 05 That I just repetit- repetitively see, yeah.
15:36 Speaker 03 So you've been forced to drink sparkling water out of necessity.
15:39 Speaker 05 And just people that I've met in TV do seem to have a, you know, accustomed to sparkling water.
15:46 Speaker 03 It's always a baller move when you're at lunch with someone and they go straight in with sparkling.
15:51 Speaker 05 Yeah, I won't shut someone down and say, if I'm with someone and they say still a sparkling, I'll let them say, and I'll go with either.
15:57 Speaker 03 Hmm.
15:58 Speaker 05 Not too, you know, precious about it, but I do prefer still if I am, you know, gasping.
16:03 Speaker 03 You were saying before we started recording as well, that you think this is the first time you've ever agreed to a hot drink?
16:09 Speaker 05 Yeah.
16:10 Speaker 03 In your life?
16:10 Speaker 05 Well, not to, not, you know, not with a relative. I've, I've agreed to plenty of them.
16:15 Speaker 03 Yeah.
16:16 Speaker 05 But, you know, in the, um, entertainment world.
16:19 Speaker 04 So Benito offered it to you, who's not a relative for the record?
16:22 Speaker 05 Yeah. And I just thought, oh, it's not, you know, you don't, you're not gonna think anything bad of me, are you?
16:29 Speaker 03 But you know, no one would.
16:31 Speaker 05 No, it's just, you just don't wanna, you know, take the piss.
16:35 Speaker 04 Yeah. So normally when people go.
16:37 Speaker 05 You know, like when you're doing something, can I get you anything? Honestly, you sit back, I'm fine.
16:43 Speaker 04 Yeah.
16:44 Speaker 05 Usually, yeah.
16:45 Speaker 04 But in your head, you're thinking, I want a tea so badly.
16:47 Speaker 05 I'm starving.
16:47 Speaker 04 Yeah.
16:49 Speaker 05 Yeah.
16:51 Speaker 04 But it's, um, how is this tea?
16:52 Speaker 05 It's lovely. It's really nice, actually. It's like, it's lovely to, you know, experience doing this with you guys.
16:59 Speaker 04 Oh, yeah?
17:00 Speaker 05 Yeah, with tea. Yeah, lovely.
17:03 Speaker 04 Popadoms or bread? Popadoms or bread, Luke, check asking? Popadoms or bread?
17:06 Speaker 05 Oh, both. I've never ordered just one. Have you?
17:10 Speaker 04 Yeah.
17:11 Speaker 05 Oh.
17:12 Speaker 04 But it kind of, it kind of just.
17:12 Speaker 05 I like both. But I mean, I feel like bread fills you up more.
17:16 Speaker 03 Yeah.
17:17 Speaker 05 Papa Doms, I could just keep going. So I usually get a bit of bread and then the, you know, sheets of Papa Doms.
17:26 Speaker 03 When you say sheets?
17:27 Speaker 05 Well, they're always in sheets, aren't they?
17:29 Speaker 04 Hmm.
17:30 Speaker 05 You don't get many Papa Doms nowadays unless you're in a supermarket.
17:34 Speaker 03 But I would never say sheets.
17:36 Speaker 05 No?
17:37 Speaker 03 No.
17:37 Speaker 04 No, that's what.
17:38 Speaker 03 I think that's what's throwing me is sheets because they are round.
17:41 Speaker 04 Yeah.
17:42 Speaker 05 Still sheets though, aren't they?
17:43 Speaker 03 Ah, are they though?
17:44 Speaker 04 Interesting.
17:45 Speaker 03 Do you get sheets of round?
17:46 Speaker 05 I've got sheets of round, yeah.
17:48 Speaker 04 You've got sheets of round?
17:49 Speaker 03 So for instance, on your bed at home, you've got a round sheet.
17:51 Speaker 05 Yeah, I've got a round blanket.
17:54 Speaker 04 That's a blanket.
17:55 Speaker 05 Yeah, it's still a sheet, isn't it? Anything that's, anything that's large and thin is a sheet.
17:59 Speaker 03 Well, that's not true at all.
18:01 Speaker 05 Do you not think?
18:02 Speaker 03 No.
18:03 Speaker 04 No, you know, I don't think you believe that.
18:05 Speaker 05 I do. You get sheets of everything. You get lots of, you know, types of sheets.
18:09 Speaker 03 Talk us through them.
18:10 Speaker 04 Hmm.
18:11 Speaker 05 Sheets of people.
18:13 Speaker 04 A large and thin person.
18:14 Speaker 05 Tall and thin.
18:15 Speaker 03 Yeah.
18:15 Speaker 05 Yeah.
18:16 Speaker 04 Well, Stephen Merchant, would you say he's a sheet of a man?
18:18 Speaker 05 Yeah, he's, yeah. And if you got, you know, Stephen Merchant with another tall person.
18:26 Speaker 04 Yeah.
18:27 Speaker 05 That's a, that's a sheet of people, isn't it?
18:29 Speaker 03 Oh, that's, so they individually are not sheets. They has, it's a collective.
18:34 Speaker 05 I suppose I can't say it's a sheet of a person.
18:39 Speaker 05 Well, I think you can have it collectively and you can also get just, just not even just people, just thin, you know, slices, slices.
18:45 Speaker 03 Thin slices.
18:46 Speaker 05 It's a sheet, isn't it?
18:47 Speaker 04 Well, I can see if it was, I mean.
18:51 Speaker 04 Like with smoked salmon.
18:52 Speaker 05 It's a slice of salmon.
18:53 Speaker 03 Oh, hang on.
18:54 Speaker 05 Sheet of salmon.
18:54 Speaker 03 Sheet of salmon, yeah, okay.
18:55 Speaker 04 I can say that, yeah, I can sheet of salmon, I can, I'm fine with that.
18:59 Speaker 03 You wouldn't say sheet of ham, would you?
19:02 Speaker 04 You would?
19:02 Speaker 05 Yeah.
19:04 Speaker 04 I think it's the circular thing that's throwing us off.
19:05 Speaker 03 Yeah.
19:06 Speaker 05 So you don't like circular things?
19:08 Speaker 04 As a sheet.
19:09 Speaker 03 No, we like circular things.
19:11 Speaker 05 You just like squares?
19:12 Speaker 03 No, no, no, we like circular things, but, yeah, for sheets, yeah, I wouldn't have a, on my bed, I wouldn't have a round sheet. But then, then we're back to the whole thing of you saying that a blanket's a sheet.
19:20 Speaker 04 Yeah.
19:20 Speaker 05 Well, yeah.
19:21 Speaker 04 Which is not as a blanket.
19:22 Speaker 05 I suppose so.
19:24 Speaker 03 So if someone was making you a ham sandwich.
19:26 Speaker 05 Mm hmm.
19:26 Speaker 03 And would, would you? Yeah, would you say two sheets, please? Yeah.
19:30 Speaker 05 Yeah.
19:31 Speaker 03 But how would they know if you're referring to the ham or the bread? Because you're saying bread sheets as well.
19:35 Speaker 05 I'd say two sheets of ham, two sheets of bread.
19:38 Speaker 04 I think, well, bread is too thick, but I think the sheets of ham.
19:43 Speaker 05 Yeah, I mean, bread is pushing it a bit.
19:45 Speaker 04 I think you're right.
19:46 Speaker 05 But it's still thin in, in comparison to, let's say, a fridge.
19:50 Speaker 03 Yeah, bread is thin in comparison to a fridge.
19:53 Speaker 05 Something like that.
19:54 Speaker 03 You'd never say a sheet of fridge.
19:56 Speaker 05 You'd never say a sheet of fridge.
19:57 Speaker 04 No, you'd never have a sheet of fridge, but, um, I think sheet of ham is right. I think that even might be technically right.
20:04 Speaker 05 Oh, definitely.
20:05 Speaker 04 Yeah.
20:06 Speaker 03 Slice is what most people say.
20:08 Speaker 05 It's like a different word for it, isn't it?
20:09 Speaker 03 Yeah.
20:10 Speaker 04 But a sheet of poppadom. See, I saw a doubt flicker in your eyes there where you heard sheet of poppadom and you went, actually, that's not right.
20:18 Speaker 05 No, it sounds, I think it sounds, it sounds right.
20:21 Speaker 04 Yeah.
20:21 Speaker 05 It's just, I was just thinking about how they come.
20:24 Speaker 03 I mean, we could, for your dream meal, if you want it to truly be a sheet, we could bring you one the size of like a bed sheet.
20:29 Speaker 05 Or like a bed sheet poppadom?
20:30 Speaker 03 Yeah.
20:31 Speaker 05 Yeah.
20:32 Speaker 03 Yeah?
20:32 Speaker 05 Yeah.
20:33 Speaker 03 We could do that.
20:33 Speaker 05 I mean, I'm not massive on poppadoms.
20:35 Speaker 04 No, I don't really like them.
20:37 Speaker 05 I just, you know, if I'm having Indian.
20:39 Speaker 03 Yeah.
20:40 Speaker 05 I will get them as well as bread. Couple of sheets.
20:44 Speaker 04 You'll have naan?
20:45 Speaker 05 Yep.
20:45 Speaker 04 Is this what you want for this meal? Naan?
20:47 Speaker 05 Not particularly, but I, you know, I would get both if I had to choose.
20:53 Speaker 03 But for the dream meal, we will bring you a couple of sheets of poppadoms.
20:56 Speaker 05 Lovely.
20:56 Speaker 03 But what bread, what bread do you want with your dream meal? What's your dream bread?
21:00 Speaker 05 I love garlic bread, but sometimes it's just a bit too much garlic, you know, just like a tiger bread. Could do. Any, any bread. I don't think you can go wrong with bread. I really enjoy all sorts. I've never sort of said no to bread.
21:16 Speaker 03 Interesting. So it's the opposite of the hot drink?
21:19 Speaker 05 Well, no one's ever really offered me bread on set.
21:22 Speaker 04 No, okay, can you get, can I get you some bread?
21:25 Speaker 05 Yeah, I think if, I don't think I would be able to say, I mean, I probably would say, no, you, you know, you get that, you enjoy it yourself.
21:35 Speaker 05 But no, no one's ever offered me bread.
21:37 Speaker 03 Love the idea of a runner working on your show. Do you want some bread?
21:40 Speaker 05 Some loaves.
21:41 Speaker 03 You go, no, no, no, you enjoy it yourself. And they're like, having to eat bread for the 50th time that day, crying in the corner.
21:46 Speaker 05 Yeah.
21:52 Speaker 03 Swapping a small kangaroo with me.
21:53 Speaker 05 Yeah.
21:54 Speaker 04 Yeah.
21:54 Speaker 05 I'm not keen on rye. Is that the one?
21:56 Speaker 04 Yeah.
21:57 Speaker 05 Is uh.
21:57 Speaker 04 Rye bread.
21:58 Speaker 03 Like a darker sort of bread?
22:00 Speaker 05 Yeah, wholemeal. I'm not keen on wholemeal. But I mean, again, I, I would, if there was nothing else, I would eat it.
22:05 Speaker 03 But this, I mean, this is a podcast format where we're going to have to force you to advocate for yourself and say exactly what you want.
22:11 Speaker 05 Yeah. Well, I mean, I, I think probably of all the breads, garlic bread's probably the one I'd pick. Yeah.
22:15 Speaker 04 Yeah.
22:16 Speaker 03 Now let's get into the nancy grissy garlic bread wise.
22:18 Speaker 05 Okay.
22:19 Speaker 03 A long baguette like you might get from the supermarket?
22:21 Speaker 05 Absolutely not.
22:22 Speaker 04 A mattress?
22:24 Speaker 05 No, it's um, has to be, um, well, I mean, I, I, again, I would have it, but it's not what I'd choose at all. A long baguette, because you can get them, I mean, some of them, you find them for 20 pence.
22:35 Speaker 03 Mm hmm.
22:36 Speaker 05 I don't want garlic bread that costs 20 pence.
22:39 Speaker 03 Don't trust it.
22:40 Speaker 04 No.
22:41 Speaker 05 It's more so the fact that I wouldn't trust the one that's then one pound sixty, that's the same.
22:46 Speaker 03 Oh, interesting. So it's the other way around. You think you're actually being ripped off.
22:50 Speaker 05 Yeah, what are you doing that's different?
22:52 Speaker 03 Yeah.
22:52 Speaker 05 What on earth are you doing that's different to both of these baguettes?
22:56 Speaker 03 But that stops you getting the twenty pence one.
22:58 Speaker 05 No, I won't get either. I don't like, I don't like the baguettes.
23:02 Speaker 03 I think we can say pence. I mean, the sheets thing was worth discussing. I think pence.
23:06 Speaker 04 I know that pence is, is the, but like, I just haven't heard anyone say it in full for years. It's the twenty p or fifty p.
23:12 Speaker 05 I was born in the eighteen hundreds.
23:14 Speaker 04 You're both saying twenty pence.
23:15 Speaker 03 Twenty pence. Well, I was just going with what she was saying.
23:18 Speaker 04 Yes.
23:18 Speaker 03 But I also, I understood that pence is fine.
23:21 Speaker 05 Yeah.
23:21 Speaker 04 Yeah, it's fine, but it's crazy to me. You're both saying it.
23:24 Speaker 05 Like p?
23:25 Speaker 04 Twenty p.
23:26 Speaker 05 That doesn't sound right to me.
23:28 Speaker 04 Twenty p garlic bread.
23:29 Speaker 05 Twenty p.
23:30 Speaker 04 That garlic bread is twenty pence.
23:32 Speaker 05 I can't do it. It's too, it's too youthful.
23:33 Speaker 03 So what's the dream garlic bread then? Is it?
23:35 Speaker 05 I think chabatta.
23:37 Speaker 03 Yeah.
23:37 Speaker 05 Always goes down well because it's just, it's just a nice sort of texture, you know, it's round.
23:43 Speaker 03 It's round.
23:43 Speaker 04 How much you spending on that?
23:45 Speaker 05 It's usually quite expensive, but you know, I don't mind because you don't, they don't give you hundreds. They don't give you loads. Whereas the baguette is just slice after slice after slice.
23:54 Speaker 03 It is. And quite often in the supermarket, they sell two in one packet.
23:57 Speaker 05 Yeah. And I can't, one, one's going off.
23:59 Speaker 03 Yeah.
24:00 Speaker 04 Hmm.
24:00 Speaker 03 Sat there next to the Nathan biscuit.
24:02 Speaker 05 Exactly. And then it just, everything just smells of garlic.
24:06 Speaker 04 Is that why you haven't eaten the Nathan biscuit?
24:08 Speaker 05 Well, I've not put in with the garlic bread.
24:12 Speaker 05 But um, I just can't get, I can't get on board with the baguettes of garlic bread.
24:16 Speaker 03 Is this from a particular?
24:17 Speaker 05 Don't mind this, when they're sort of, you know, like that, cut that way. Do you know what I mean? You know, and they're cut sort of like that.
24:23 Speaker 04 Actually, I don't. So for the, for the listener.
24:26 Speaker 05 Oh, yeah, sorry.
24:27 Speaker 04 You put your fingers together in a circle and you held them, I guess, parallel to the floor and you went, I don't like them like this. And then you went vertical with it and went, I like them like that. It's the same, it's the same shape. But you've gone like.
24:39 Speaker 05 I suppose they cut, um, I don't know how they cut them differently. I suppose a baguette, they cut from the height, they cut it in the height levels.
24:48 Speaker 04 A good, a good garlic bread baguette, I'd say is diagonally.
24:53 Speaker 05 Yeah, sorry, diagonally.
24:54 Speaker 04 And not all the way down.
24:55 Speaker 05 That's what I meant, diagonal.
24:56 Speaker 04 That's what I like.
24:56 Speaker 05 Diagonal, that's what I thought to say.
24:59 Speaker 03 Have you ever seen a garlic bread cut diagonally?
25:01 Speaker 04 Not like fully, like from one corner to the other.
25:03 Speaker 05 It's like the corners are sort of like a slick taper edge.
25:07 Speaker 03 Yeah, so the individual slices, when you get individual slices like at Pizza Hut, they're sort of cut diagonally up.
25:12 Speaker 04 Yeah.
25:12 Speaker 05 What do you think about Pizza Hut, Pizza Garlic Bread?
25:16 Speaker 03 I like Pizza Hut garlic bread.
25:17 Speaker 05 From the buffet?
25:19 Speaker 03 Yeah, from the buffet.
25:19 Speaker 05 Yeah, that's really good, actually.
25:24 Speaker 04 The dream starter?
25:25 Speaker 05 I don't like starters.
25:27 Speaker 04 Cool.
25:27 Speaker 05 Because I just get full up.
25:29 Speaker 04 Yeah, well, we don't need to bother with them.
25:31 Speaker 03 No.
25:31 Speaker 04 I, I don't think we do need to bother with it.
25:33 Speaker 05 Do you like starters?
25:33 Speaker 03 Yeah, they're my favourite.
25:36 Speaker 05 What do you get?
25:38 Speaker 03 Well, it depends what's on offer.
25:40 Speaker 05 Oh, nice.
25:43 Speaker 04 Give a better answer than that.
25:44 Speaker 03 Yeah, you know, there's many things you can get for starters.
25:47 Speaker 05 It's true, it's true.
25:48 Speaker 03 You've seen them, it's not like you don't know what they are.
25:50 Speaker 05 I've had them before in the past.
25:51 Speaker 03 Yeah, but they just never.
25:52 Speaker 05 Only if I'm starving.
25:54 Speaker 03 Yeah.
25:54 Speaker 05 But then I just won't eat my main.
25:56 Speaker 03 Really?
25:57 Speaker 05 Yeah, I'll eat a bit and then I'll go and fill up because I've had a starter.
26:00 Speaker 04 Wow, how big's this starter?
26:02 Speaker 05 Just little.
26:03 Speaker 04 You felt, are you filled up on that?
26:04 Speaker 05 Well, I mean.
26:06 Speaker 03 You like small things, you should love a starter.
26:07 Speaker 05 Yeah, no, I love.
26:08 Speaker 04 Yeah, actually, this is.
26:09 Speaker 05 They're not often small, are they? They're not, you know, they're not small versions of food, they're just less Porsche, they're just lesser things of it.
26:17 Speaker 03 Hmm, but this is the dream restaurant.
26:19 Speaker 05 Yeah.
26:19 Speaker 03 So in, in the dream restaurant.
26:21 Speaker 05 I get, you know, a tiny, a tiny, two, no, like two, two pound size.
26:28 Speaker 04 Hmm.
26:28 Speaker 05 Of.
26:29 Speaker 04 Two quid.
26:30 Speaker 05 Yeah, but put together, I'm trying to think of, there's no coin that's that size, you get what I mean? Like if you, if you blended two pound coins.
26:36 Speaker 04 Oh, you want two pound coins, not a two pound coin?
26:38 Speaker 05 You know, two pound coins.
26:40 Speaker 04 Yeah, two pound coins, yeah.
26:42 Speaker 03 So he's talking about two, one pound coins?
26:45 Speaker 05 No, no, no, you know, two pound coins.
26:48 Speaker 03 Yeah, bigger ones.
26:50 Speaker 05 Two of them.
26:51 Speaker 03 Two, two pound coins.
26:53 Speaker 05 Yeah.
26:53 Speaker 03 Yeah.
26:54 Speaker 05 But if they were together, like say, what size, if they say like something outside.
26:59 Speaker 03 Yeah.
26:59 Speaker 05 So I guess a four pound coin. If you can picture it, like if they existed, they'd probably be around that size.
27:05 Speaker 04 One day.
27:06 Speaker 05 Um, so that size is small enough, that'd be a great size starter of say, maybe pasta.
27:16 Speaker 04 Four pounds worth of pasta.
27:18 Speaker 03 Hang on.
27:18 Speaker 05 Yeah.
27:18 Speaker 04 Four pound coin, not weight.
27:19 Speaker 03 In a, in like a bowl.
27:22 Speaker 05 Yeah.
27:23 Speaker 03 Yeah.
27:23 Speaker 05 Or a plate.
27:24 Speaker 03 Yeah.
27:25 Speaker 04 But as long as it's like the sound, the size of a four pound coin.
27:28 Speaker 05 You know, in the, if it's in the dream world.
27:31 Speaker 03 Yeah. Do you want it to look like a little bowl of pasta with like a tiny fork in it and stuff?
27:35 Speaker 05 Yeah.
27:35 Speaker 03 Yeah.
27:36 Speaker 05 Tiny.
27:37 Speaker 03 What sort of pasta, what sort of pasta do you want?
27:39 Speaker 04 We need to know that.
27:40 Speaker 03 I'd, I wanna know.
27:41 Speaker 05 Yeah, it would have to be a different pasta.
27:44 Speaker 03 To what?
27:45 Speaker 05 To what I'd have in my main.
27:47 Speaker 03 So you have a pasta here, right?
27:48 Speaker 04 Spoiler that.
27:49 Speaker 05 Yeah, sorry.
27:50 Speaker 04 You, you, you, you.
27:57 Speaker 03 Could have had anything, a small version of anything for your starter. Only thing you can think of is pasta.
28:03 Speaker 04 So it's gonna be a different type of pasta to your main now.
28:05 Speaker 05 Yeah.
28:06 Speaker 03 We can come back to it then.
28:07 Speaker 04 Well, you can, you can choose what your starter pasta is and we'll see.
28:11 Speaker 05 Tomato based starter pasta.
28:13 Speaker 03 Yeah.
28:13 Speaker 04 Yeah. And like what kind of pasta?
28:15 Speaker 05 Spaghetti.
28:16 Speaker 04 Spaghetti, tomato, tomato based spaghetti.
28:19 Speaker 03 Little tiny meatballs?
28:21 Speaker 05 No meat.
28:22 Speaker 03 No meat.
28:22 Speaker 05 Just like.
28:23 Speaker 04 Basil.
28:24 Speaker 05 The tomatoes and um, yes, I love basil.
28:28 Speaker 03 I was thinking more of the impact of it being tiny because I think little meatballs on top.
28:32 Speaker 05 Yeah.
28:33 Speaker 03 Really make it come alive when it's tiny, right? Yeah.
28:35 Speaker 05 Yeah. I don't mind it. I just, I think it's just, when it's that small.
28:41 Speaker 03 Yeah.
28:41 Speaker 05 Why, why kill an animal?
28:43 Speaker 03 Well, I wasn't imagining that they killed it and then just took two meatballs worth and then just like threw it in the bin.
28:50 Speaker 05 Yeah, I suppose, yeah.
28:51 Speaker 03 Like you did with the tiramisu.
28:51 Speaker 05 Yeah.
28:52 Speaker 04 But they've killed it, like an animal in your pocket.
28:56 Speaker 04 That's all right for the meatballs.
28:59 Speaker 05 Yeah, yeah.
29:00 Speaker 04 Can't trade that back?
29:01 Speaker 05 No.
29:03 Speaker 03 Be awful if you traded.
29:04 Speaker 05 That would be, I'd feel awful.
29:05 Speaker 03 Yeah.
29:06 Speaker 04 Yeah.
29:07 Speaker 03 They'd have a right to complain then, yeah, if you gave someone a.
29:10 Speaker 05 They say, sorry, I can't swap, swap it back because it's, they'll play with meatballs now.
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29:50 Speaker 01 Hey, we're Nick and Jack, hosts of The Best One Yet. Behind every episode, there's research, emails, spreadsheets, and our shared Google Doc, the headline hammer. With Google Workspace with Gemini, Google's AI is built right into the premium versions of tools we already use, like Gmail, Docs, and Sheets. No new tools or extra logins, just personalized AI for the way we work. That means less time on the work around the work and more time finding the stories worth talking about. Get AI tools for work. Upgrade to Google Workspace with Gemini at goo.gle/workspacewithGemini. That's goo.gle/workspacewithGemini.
30:33 Speaker 03 So your dream main course?
30:36 Speaker 05 Pasta.
30:40 Speaker 05 I love pasta. That's sort of my main sort of meal.
30:45 Speaker 03 How often are you eating pasta?
30:47 Speaker 05 Four times, five times a week.
30:49 Speaker 03 Wow.
30:50 Speaker 05 I just can't think of anything else.
30:53 Speaker 05 I don't know how anyone does.
30:55 Speaker 03 In terms of food?
30:56 Speaker 05 Yeah.
30:57 Speaker 03 Yeah.
30:57 Speaker 05 Meals.
30:58 Speaker 03 Yeah.
30:58 Speaker 05 It's so debilitating, thinking of a new meal every day.
31:02 Speaker 03 Yeah.
31:02 Speaker 05 So it's just pasta. And you can get it, and it's dry.
31:06 Speaker 03 Mm-hmm.
31:07 Speaker 05 It doesn't go off.
31:08 Speaker 03 Yeah.
31:09 Speaker 05 You just have to, you know, put it on the boil.
31:11 Speaker 03 So you're having this four, five times a week?
31:13 Speaker 05 Yeah.
31:14 Speaker 03 Have you thought about trying to maybe introduce one new meal into the rotation? And then at least you're like...
31:19 Speaker 05 Well, I do different types of pasta.
31:20 Speaker 03 Yeah, that's not what I meant, I don't think.
31:22 Speaker 05 You mean just like not pasta?
31:23 Speaker 03 Yeah.
31:27 Speaker 05 Yeah, well, the issue is I don't, I don't, I'm not massive. I don't love meat.
31:32 Speaker 03 Hmm.
31:33 Speaker 05 But I do eat chicken, but I feel bad. So the only thing I can think of that's not meat is pasta.
31:40 Speaker 03 Hmm.
31:41 Speaker 05 Cause otherwise it's just, what else is there that's not meat? It's meat or pasta.
31:46 Speaker 03 All the other carbs, I guess.
31:47 Speaker 05 I've had, you know, chicken stuff. It's always pasta or chicken stuff, like in a wrap or in a ciabatta.
31:56 Speaker 04 Yeah, you like those.
31:58 Speaker 05 Yeah.
31:59 Speaker 03 So when it came to choosing your dream menu, did you just do all the foods that you could actually think of?
32:05 Speaker 05 I think I just would go with pasta just because I do like it.
32:08 Speaker 03 Yeah.
32:09 Speaker 05 Like, it's not even that I can think of it. It's just what I like. And it's just a coincidence that I can't think of anything else.
32:17 Speaker 04 Yeah.
32:18 Speaker 05 Like, what other, what meals are you doing every day?
32:21 Speaker 04 Now, listen, it's been well documented on this podcast that I went through a pasta four nights a week phase.
32:27 Speaker 05 Oh, really?
32:28 Speaker 04 You know, so I can't.
32:29 Speaker 03 When you get stuck in a loop.
32:31 Speaker 04 I can't make fun of you for this.
32:32 Speaker 03 Yeah.
32:32 Speaker 05 So what have you had this week for dinner?
32:35 Speaker 03 Yeah, I'm away on tour, so I'm eating a lot of Nando's, to be honest. So I'm stuck in a Nando's loop.
32:39 Speaker 05 Oh, God.
32:41 Speaker 04 A poke bowl yesterday.
32:43 Speaker 05 Yeah, I can't do that. I've tried that.
32:44 Speaker 04 Yeah.
32:45 Speaker 05 Don't understand.
32:47 Speaker 03 What, don't you understand?
32:48 Speaker 05 I just don't get it. There's too many things happening. Those, what is it? Like a, like a long, flat peas.
32:57 Speaker 05 They throw them in, don't they?
32:59 Speaker 03 Long, flat peas?
33:00 Speaker 04 Sheet of peas.
33:01 Speaker 05 You know, they're like this, they're like, they're like, um, you know, they're like a pea, it's plus size.
33:08 Speaker 04 Edmame.
33:09 Speaker 05 And flat. Ed, yeah.
33:10 Speaker 04 Yeah, yeah.
33:10 Speaker 05 Is that it? Yeah. Is that it?
33:11 Speaker 04 Yeah, that's what Ed calls his mum.
33:13 Speaker 03 Edmame.
33:14 Speaker 05 Yeah, yeah. I don't, I'm not into them, but they, when you have a poke bowl, that's all it is. Ed, Edmame.
33:23 Speaker 03 And it's not, I mean, there is a lot going on in them, but you can like build your own. You can put in what you like.
33:28 Speaker 05 It's just rice though, isn't it? Rice.
33:30 Speaker 03 Some of it's rice.
33:31 Speaker 05 Then, then peas.
33:33 Speaker 03 Yeah.
33:34 Speaker 05 And then, oh, see fish. I hate fish.
33:36 Speaker 03 Right.
33:37 Speaker 05 Can't bear fish.
33:38 Speaker 03 Tofu.
33:38 Speaker 05 Tofu? What's that?
33:40 Speaker 03 What?
33:41 Speaker 05 Tofu.
33:41 Speaker 04 Are you asking because you haven't heard of it?
33:43 Speaker 05 I've never had it.
33:44 Speaker 04 You've never heard of it?
33:45 Speaker 05 I've heard, I've heard of it. I don't know what it is.
33:48 Speaker 03 See, what's.
33:48 Speaker 05 I definitely didn't think it belonged in a poke, a poke bowl.
33:55 Speaker 03 What was interesting about your reaction to hearing about tofu was you said tofu, what's that as if you'd never heard of it before?
34:02 Speaker 04 It was like you'd never heard of it.
34:04 Speaker 05 I've heard of it, but I'm still yet to know what it is other than white chunks.
34:08 Speaker 04 Yeah, well, definitely it's white chunks. What's it exactly?
34:11 Speaker 03 Soy.
34:12 Speaker 04 Soy?
34:12 Speaker 05 Soy, what's soy?
34:14 Speaker 04 Like a bean?
34:14 Speaker 03 Yeah.
34:16 Speaker 05 It's just like a bean.
34:17 Speaker 03 It's another bean, really.
34:18 Speaker 05 It's a bean. I don't want it.
34:20 Speaker 04 I don't want that. What else have I had?
34:22 Speaker 03 Do you not like things mixed up?
34:24 Speaker 05 Yeah.
34:24 Speaker 03 Yeah.
34:24 Speaker 05 It depends what it is.
34:25 Speaker 03 Yeah.
34:26 Speaker 05 Look, give me an example.
34:28 Speaker 03 Of other things in the poke bowl?
34:29 Speaker 05 Oh.
34:30 Speaker 04 Things that are mixed up?
34:31 Speaker 05 Um, what like say rice and then beans?
34:35 Speaker 04 A burrito?
34:37 Speaker 05 I don't like burritos. Um, I've tried them, but they're, I just don't trust them as much as fajitas. Because why is there baked beans in them?
34:46 Speaker 04 Oh, there's not.
34:48 Speaker 03 No, I wouldn't say that.
34:48 Speaker 05 Without the sauce?
34:49 Speaker 03 I wouldn't, beans?
34:51 Speaker 05 Yeah.
34:55 Speaker 04 Do you know what?
34:57 Speaker 04 I genuinely think, so I'm having a very good time.
35:00 Speaker 03 Yeah.
35:01 Speaker 04 Um, for this podcast, just anyone who's listening to it in the future, I honestly think this is a grower, this, this episode. And that if you re-listen to it, you'll enjoy it more every time you listen to this episode.
35:15 Speaker 03 You enjoy it.
35:16 Speaker 04 So even if you're sitting there and you're getting frustrated with the three of us, I think that, I think give it another listen.
35:24 Speaker 03 Yeah.
35:25 Speaker 04 This is, it's like, uh, it's like, uh, yeah, any number of albums.
35:29 Speaker 03 Yeah.
35:29 Speaker 04 But, you know, Tramp Master, like a Jesus.
35:32 Speaker 05 Oh, yeah.
35:32 Speaker 03 So there's not baked beans, I would say in?
35:35 Speaker 05 Beans, yeah. I don't like, um, and, and there's not sort of a room for the wrap. It's all just, it's tiny little, tiny little layer of wrap and then just all filling.
35:44 Speaker 03 A lot of filling.
35:45 Speaker 05 So much in it.
35:46 Speaker 03 They're very heavy when you get them as well.
35:47 Speaker 05 I can't even fit it in.
35:49 Speaker 03 Yeah.
35:49 Speaker 04 Yeah, yeah. You have to take too big of a bite.
35:52 Speaker 05 Yeah, just when you get, you know, cold sauce and everything.
35:55 Speaker 04 Yeah. I'm eating burritos.
35:57 Speaker 05 You know, cracking the sides of your mouth.
35:58 Speaker 04 Oh, wow.
36:00 Speaker 03 So you, when you get a burrito, are you trying to fit the whole thing in your mouth?
36:04 Speaker 05 How else are you supposed to?
36:05 Speaker 03 Take a bite out of the side or the corner or?
36:07 Speaker 05 Yeah, yeah, yeah.
36:08 Speaker 03 But you're not going, you're not trying to get the whole thing, okay? Cause just cause you said that you're cracking the sides of your mouth trying to eat a burrito.
36:15 Speaker 05 So like tall.
36:16 Speaker 03 Yeah.
36:16 Speaker 04 Yeah, they're tall.
36:17 Speaker 03 They are tall. They're wrapped in sheets, though.
36:19 Speaker 05 Well, I like tin foil. I love food wrapped in tin foil.
36:22 Speaker 03 Do you?
36:23 Speaker 05 Yeah, it just always tastes nice.
36:25 Speaker 03 What else?
36:26 Speaker 05 Like when you go to like Five Guys.
36:28 Speaker 03 Yeah.
36:28 Speaker 05 And you get a burger and it's wrapped in tin foil, you just think, oh, it's gonna be nicer because it's in tin foil.
36:33 Speaker 04 You never think of that when you're having your food.
36:36 Speaker 05 Well, I have that because it's just down the road.
36:38 Speaker 04 Five Guys burger.
36:40 Speaker 03 It is exciting getting something in tin foil.
36:42 Speaker 05 Yeah.
36:42 Speaker 03 Because it's warm as well.
36:43 Speaker 05 Not enough. You don't get enough stuff in tin foil.
36:46 Speaker 03 No.
36:47 Speaker 05 I don't want cling film, though.
36:49 Speaker 04 Don't like it.
36:49 Speaker 05 It's just not as, you know, appetizing if you get a burger wrapped in cling film.
36:54 Speaker 04 Oh, forget it.
36:55 Speaker 05 It just looks like a sandwich, doesn't it?
36:56 Speaker 03 Mm hmm.
36:59 Speaker 03 When have you ever had a burger wrapped in cling film?
37:02 Speaker 05 I haven't.
37:03 Speaker 03 No.
37:04 Speaker 04 But it's, yeah.
37:05 Speaker 05 If I, yeah, I just prefer tin foil.
37:07 Speaker 03 Yeah.
37:08 Speaker 05 Yeah, but cling film's great for, you know, things that you've opened.
37:11 Speaker 03 Hmm.
37:12 Speaker 05 You wanna keep them, you know, sealed shut.
37:14 Speaker 03 Yeah, it is good for that. I wrap people's presents in tin foil sometimes.
37:19 Speaker 05 Do you?
37:19 Speaker 03 Yeah, just because if I'm in a panic or in a rush.
37:21 Speaker 04 Do you?
37:22 Speaker 03 Yeah.
37:22 Speaker 04 I know that.
37:23 Speaker 05 Well, you don't need, you don't need any sellotape, do you?
37:26 Speaker 03 No, exactly.
37:26 Speaker 05 Or scissors.
37:27 Speaker 04 No.
37:27 Speaker 03 I actually don't, I actually had a business idea which we might need to edit out, but, because it's really good.
37:33 Speaker 04 Yeah, I guarantee, I haven't heard this yet, but we don't need to edit this out.
37:37 Speaker 03 Like wrapping paper on the outside, but it's got, it's like tin foil on the inside.
37:42 Speaker 05 Oh, so you can use it for like both kitchen and?
37:44 Speaker 03 You can wrap it, wrap any present in it and just fold it over, tuck it in, and then you don't need to do sellotape or, and it also adheres to the present more, so you don't need to work out.
37:53 Speaker 05 For like, both kitchen and?
37:57 Speaker 03 No, because it would have paper on the outside, so I wouldn't heat it up. It's mainly for wrapping.
38:02 Speaker 05 Uh, what's the, why would it need to be tin foil?
38:05 Speaker 03 Because that's why it's so good at, you can like fold it over.
38:09 Speaker 05 Bendable, oh, bendable.
38:10 Speaker 03 And you can just wrap a present in, on the adverts, I'm gonna say like five seconds.
38:15 Speaker 05 Yeah.
38:16 Speaker 03 For even big presents.
38:16 Speaker 05 I suppose, yeah.
38:17 Speaker 03 You cut all that out.
38:18 Speaker 05 You could even get, just, you know, the tin foil, but not make it silver, make it red.
38:25 Speaker 03 Yeah, that's quite good, but I, I just think you want the different designs on it. You may, you wanna make it look like paper.
38:30 Speaker 05 Yeah.
38:31 Speaker 03 Because what my, in my experience, when you give someone a present wrapped in tin foil, they're not that happy with it.
38:35 Speaker 05 But have you ever given someone a present wrapped in red tin foil?
38:38 Speaker 03 No, don't know where to find it.
38:39 Speaker 05 Exactly.
38:40 Speaker 04 But no.
38:41 Speaker 05 Be cheaper though, wouldn't it, than doing paper and tinfoil?
38:43 Speaker 03 Yeah, but it's my business, I don't want it to be cheaper.
38:46 Speaker 04 What if the tinfoil itself has had a design on it? Can you not do that?
38:49 Speaker 03 No, because then that's still tinfoil, it needs to look like paper.
38:51 Speaker 04 But what if it was like, it's like shiny wrapping paper, it's got like red stars on it and like if it's gold with red stars on it.
38:58 Speaker 05 Couple of savages.
38:59 Speaker 04 What the tinfoil is.
39:00 Speaker 03 No, I just know.
39:01 Speaker 04 And then you wrap it up in that.
39:02 Speaker 03 There's paper on the outside and tinfoil on the inside.
39:05 Speaker 04 Is that even possible scientifically?
39:07 Speaker 03 Yeah.
39:08 Speaker 05 But bubble wrap.
39:09 Speaker 03 Bubble wrap.
39:10 Speaker 05 Yeah. Do you like that?
39:12 Speaker 03 Yeah.
39:13 Speaker 05 I love bubble wrap. You don't use it enough for food though, do we?
39:16 Speaker 03 No, we should do though.
39:18 Speaker 04 What? Why should we?
39:20 Speaker 03 It's fun.
39:21 Speaker 05 Yeah.
39:21 Speaker 04 This is gonna be part of your business venture as well, you add this to it.
39:24 Speaker 03 Yeah, bubble wrap.
39:25 Speaker 04 Wrapping food in bubble wrap.
39:26 Speaker 03 Bubble wrap, sandwich wrap.
39:27 Speaker 04 What would need it? An egg, I guess.
39:30 Speaker 05 Yeah. Or when you order, say, a frappe, you know, and it comes sort of everywhere.
39:37 Speaker 05 You know, when you order like a frappe?
39:39 Speaker 03 Yeah.
39:39 Speaker 05 Or something that's got whipped cream on it.
39:41 Speaker 03 Yeah.
39:42 Speaker 05 And it arrives and it's all over the place. I don't like the tinfoil all round it. Have you ever ordered a drink on like a delivery service?
39:51 Speaker 03 Oh, yeah, it's cling film sometimes.
39:53 Speaker 05 They cling film to the point where there's no entrance.
39:56 Speaker 03 Yeah.
39:58 Speaker 03 Yeah.
39:59 Speaker 05 Bubble wrap would be better option, surely, because you can just give it a little tape and then it's easy.
40:03 Speaker 03 Yeah, one sheet.
40:04 Speaker 05 Yeah.
40:04 Speaker 03 Yeah.
40:05 Speaker 04 Yeah. Definitely for the deliveries, they should, yeah.
40:09 Speaker 05 And then, you know, there's no, there's no hat, it won't get hurt.
40:12 Speaker 03 Yeah.
40:13 Speaker 04 Ben, now, listen, Ben is annoyed that we've only got pasta for your main written down.
40:17 Speaker 03 Yeah, we'd like some specifics.
40:19 Speaker 05 Yeah, yeah, yeah.
40:19 Speaker 04 Oh, mad. We went off and wasted a tangent if you've actually got more.
40:23 Speaker 05 It would be boiled rigatoni.
40:25 Speaker 03 Mm-hmm. Boiled, specifically.
40:27 Speaker 05 Yeah, um.
40:29 Speaker 04 That's quite a good pasta.
40:30 Speaker 05 Yeah, I love the fat tubes pasta. So there's the rigatoni one or the one that's even like larger and the one that's even wider.
40:37 Speaker 04 I know, I mean, they're crazy.
40:38 Speaker 05 I don't know what it's called.
40:39 Speaker 03 Like cannelloni, like that.
40:40 Speaker 04 The big jenga of the rigatoni world.
40:42 Speaker 05 It is a cannelloni, but I don't know if I want it that big, because that's huge.
40:47 Speaker 03 That's huge, that's like addition, so you'd only have like four of those, three of those.
40:51 Speaker 04 What currency would that be? That's an eight pound coin.
40:54 Speaker 03 Yeah.
40:55 Speaker 04 At least.
40:55 Speaker 05 Yeah, definitely. And then, um, red onion.
40:59 Speaker 03 Yeah.
41:00 Speaker 05 With garlic, tomato paste, double cream.
41:04 Speaker 04 Hmm.
41:05 Speaker 05 Vodka. Just cook it.
41:07 Speaker 04 Yeah. Vodka, vodka, we could get a tiny.
41:09 Speaker 05 Oh, and cheese, obviously.
41:11 Speaker 03 Yeah.
41:11 Speaker 05 Parmesan.
41:12 Speaker 03 How much Parmesan?
41:14 Speaker 05 Um, oh, it needs to have a lot of chili flakes in it as well. And, um, just all the spices.
41:20 Speaker 03 All the spices?
41:21 Speaker 05 Like, um, you know, chili flakes?
41:23 Speaker 03 Yeah.
41:24 Speaker 05 All of them.
41:27 Speaker 03 Hang on, cause he said chili flakes, we were like, yeah, tick.
41:30 Speaker 05 Yeah.
41:30 Speaker 03 And then you said all the spices.
41:32 Speaker 04 Yeah.
41:32 Speaker 05 Yeah, I just meant like of.
41:33 Speaker 03 More of those chili flakes.
41:34 Speaker 05 Of the chili flakes.
41:35 Speaker 04 Each individual chili flakes.
41:36 Speaker 05 Yeah.
41:36 Speaker 03 Yeah.
41:37 Speaker 04 And that's something that you do at home. You do this. You do the vodka vichy at home.
41:41 Speaker 05 Yeah, I've only just started putting the vodka in it.
41:44 Speaker 04 Yeah.
41:44 Speaker 05 And the chili flakes. I used to just do the, the tomato paste, the cream and the cheese.
41:48 Speaker 04 Uh huh.
41:49 Speaker 05 But now it's like tastes of stuff.
41:52 Speaker 03 Yeah.
41:52 Speaker 04 Yeah.
41:53 Speaker 05 You know?
41:53 Speaker 03 That is good when you find that out.
41:55 Speaker 05 Yeah, yeah, I used to be a bit scared of spice, but now it's quite, you know, it gives you something to do. Gives you something to, it's nice to feel something.
42:02 Speaker 03 Yeah.
42:04 Speaker 05 Right, especially if you got, you know, blocked up nose or something.
42:08 Speaker 04 Yeah.
42:11 Speaker 03 Do you want, in your dream meal, do you want to have a blocked up nose when you arrive? And then the pasta.
42:15 Speaker 05 Not like a full one, like sort of, you know, and it's like, you know, that it's fixable.
42:21 Speaker 03 Yeah.
42:21 Speaker 05 Hmm.
42:22 Speaker 03 But that relief.
42:23 Speaker 05 Yeah, would be great.
42:24 Speaker 03 Suddenly having a clear nose.
42:25 Speaker 05 Is this like a meal, like my last meal?
42:27 Speaker 04 No.
42:28 Speaker 03 No.
42:28 Speaker 05 Oh, it's just a dream meal?
42:29 Speaker 03 Yeah.
42:29 Speaker 04 Yeah.
42:30 Speaker 05 Yeah, might as well have a blocked up nose.
42:34 Speaker 04 If it's your last meal, you don't want a blocked up nose.
42:37 Speaker 05 I wouldn't really wanna go that way.
42:39 Speaker 04 No.
42:39 Speaker 03 No.
42:39 Speaker 05 No. Well, although it would sort of, you know, take your mind off. It'd make you think, well, I might as well go.
42:45 Speaker 04 Really? Cause I've got a blocked up nose.
42:48 Speaker 05 Just another thing, another reason to, you know, end.
42:51 Speaker 03 Yeah. So it's not that the blocked up nose is the reason why you're like.
42:55 Speaker 05 No, you just think, well, I am, I'm on my way out. This is my last meal. So, and I've got a blocked up nose, so.
43:01 Speaker 04 If you were on death row.
43:05 Speaker 05 Yeah.
43:05 Speaker 04 You had a blocked up nose.
43:06 Speaker 05 Yeah.
43:07 Speaker 04 It's your day to be executed.
43:09 Speaker 05 Yeah.
43:09 Speaker 04 And John Coffey from the Green Mile is in the cell next to you.
43:13 Speaker 05 Who?
43:14 Speaker 04 John Coffey.
43:15 Speaker 03 Have you seen the Green Mile?
43:19 Speaker 03 Not the green giant.
43:22 Speaker 04 Oh, John Coffey's name, mate.
43:25 Speaker 03 He said Green Mile.
43:27 Speaker 04 Queen Mile.
43:28 Speaker 03 And she said Sweet Corn.
43:30 Speaker 04 Sweet Corn.
43:30 Speaker 03 Because she was thinking of the Green Giant, yeah.
43:33 Speaker 05 He sounds lovely.
43:34 Speaker 04 Oh, so you thought maybe.
43:36 Speaker 03 He is big though.
43:36 Speaker 04 The Jolly Green Giant's name is John Coffey.
43:39 Speaker 05 Is he?
43:39 Speaker 04 That, that, that, that the Jolly Green Giant has a name. And it's, and it's John Coffey.
43:44 Speaker 03 And it's John Coffey.
43:45 Speaker 05 Is it Coffey, isn't Coffey?
43:47 Speaker 04 Uh, no, it's actually, it's like the drink, but not spelled the same. It's C O F F E Y.
43:53 Speaker 05 Nice.
43:53 Speaker 04 John Coffey, so he's a character in a book that got made into a film.
43:56 Speaker 03 Man, if the.
43:57 Speaker 05 Oh, he's not a, a friend of yours?
43:59 Speaker 04 No, I have a friend called John Coffey. No, John Coffey's not my friend.
44:02 Speaker 05 Oh.
44:02 Speaker 04 But if you see the film, you do feel like he's your friend.
44:04 Speaker 05 Yeah, yeah.
44:06 Speaker 04 Good hearted character.
44:07 Speaker 03 Gentle, gentle giant.
44:08 Speaker 04 He is very tall.
44:09 Speaker 03 Yeah.
44:09 Speaker 05 And what did he do?
44:10 Speaker 04 He can heal people with his hands and he offers to take it away. He says, I can take it away, boss, to people. And then he touches them and then he absorbs whatever it is and then it, it's expelled out of his mouth in the form of like, uh, flies, like, that, that all like disappear into the air.
44:26 Speaker 05 Yeah.
44:26 Speaker 04 It's very painful for him and takes a lot out of him, but he can do that.
44:29 Speaker 05 Yeah.
44:30 Speaker 04 Would you let him take away your blocked up nose?
44:32 Speaker 05 I mean, if I've got flies coming out of my mouth.
44:35 Speaker 04 They don't want them out of your mouth.
44:36 Speaker 03 They'll come out of John Coffey's mouth.
44:37 Speaker 04 Come out of John Coffey's mouth. He'll, he'll touch your nose with his hand.
44:40 Speaker 05 And it'll just go away.
44:41 Speaker 04 And then you'll get an unblocked nose and then he'll put his head up to the sky and all the flies will come out of his mouth, but.
44:47 Speaker 05 Um, I suppose, well, if he's up for it, I wouldn't, I wouldn't wanna say if he, if he's had a, you know, a rough day.
44:53 Speaker 03 Yeah.
44:54 Speaker 05 Yeah, it depends how many he's done, I suppose.
44:57 Speaker 04 That day.
44:58 Speaker 05 That day.
44:58 Speaker 04 He's already cured a man of his bladder infection and, uh.
45:02 Speaker 05 I suppose it's just a blocked up nose. He would have had worse.
45:05 Speaker 03 Yeah. Is it based on the severity of the thing that he's taking on how bad, how many flies there are?
45:10 Speaker 05 Oh, then I'm sure he's, you know, it's a blocked up nose to him. It's just a walk in, a walk in, you know, the park.
45:15 Speaker 04 It'd be very easy for him.
45:16 Speaker 03 Just gonna be one fly coming out, isn't it?
45:18 Speaker 05 Yeah, just a.
45:18 Speaker 04 Yeah, one fly.
45:19 Speaker 03 Yeah.
45:19 Speaker 04 But I'm, I'm just wondering.
45:21 Speaker 05 I would also say, you know, I've got, I've got some spicy pasta coming.
45:24 Speaker 03 So.
45:33 Speaker 03 Dream side dish.
45:35 Speaker 05 Maybe some chips.
45:37 Speaker 03 Hmm, no, maybe some chips.
45:40 Speaker 05 I like potatoes.
45:41 Speaker 03 Yeah.
45:42 Speaker 05 Like, and chips or potato salad. I made a potato salad the other day.
45:48 Speaker 03 Did you go? That's not pasta, so.
45:50 Speaker 05 Yeah, but I mean, it's sort of, it felt lovely and it felt like nice, but if I have it again, I'll eat that and then it will be pasta and potatoes.
46:00 Speaker 03 Huh?
46:01 Speaker 05 You know?
46:02 Speaker 03 No.
46:02 Speaker 05 Well, it will be, yeah, I can have pasta and potato salad. So I thought, well, it's just, you know, yeah, I've got another thing, but it's just potato salad.
46:11 Speaker 03 Yeah, but then you can add another thing.
46:13 Speaker 05 Well, I had chicken with it, but again, I said that as chicken or to pasta.
46:17 Speaker 03 Yeah.
46:18 Speaker 05 Potato salad sort of is just a side dish, isn't it? Like, you can't just say I'm gonna have potato salad for dinner.
46:23 Speaker 03 Yeah, that's true.
46:24 Speaker 05 I would, but.
46:25 Speaker 03 Yeah.
46:26 Speaker 05 Can't, you can't, you know.
46:28 Speaker 03 Anthony from Blue told me his favourite food was potato salad.
46:31 Speaker 05 It's so, I hate it when you can't, when you buy it in the shop though, it's absolutely the worst thing in the world. They just don't cook the potatoes.
46:37 Speaker 03 Yeah.
46:38 Speaker 05 Horrible, but when you make it, it's amazing.
46:41 Speaker 03 Can you talk through your potato salad recipe?
46:43 Speaker 05 Well, I bought some tiny potatoes.
46:46 Speaker 03 Yeah.
46:46 Speaker 05 Put them in the boil, smashed them and then put them in the oven. And then just, I did put too much onion in it though.
46:55 Speaker 03 Okay.
46:56 Speaker 05 Two whole onions.
46:58 Speaker 03 Like white onions?
46:59 Speaker 05 No, red and white.
47:01 Speaker 03 Red and white. One, one red, one, one white.
47:04 Speaker 05 One red, one white, one spring, one chive.
47:07 Speaker 03 Oh, wow.
47:08 Speaker 05 Um, so it was a bit too much of onion.
47:10 Speaker 03 Agreed, that is too many.
47:11 Speaker 05 Um, and then mayonnaise. But it was nice, you know, have something different than pasta.
47:16 Speaker 03 See, what I, I like to hear about this is you've boiled them.
47:19 Speaker 05 Yeah.
47:19 Speaker 03 But then you've like roasted them off as well, so they're crispy.
47:22 Speaker 05 Crispy potato salad.
47:23 Speaker 03 That's really good.
47:24 Speaker 05 Saw it on Instagram.
47:25 Speaker 03 Yeah.
47:25 Speaker 05 So I did it.
47:26 Speaker 03 Yeah, when you said that, I thought that.
47:27 Speaker 05 It was honestly so nice. It was just too much onion.
47:31 Speaker 03 Yeah.
47:31 Speaker 05 Like, really, uh, too, really too much onion.
47:35 Speaker 04 Four types of onions.
47:36 Speaker 05 Yeah.
47:37 Speaker 03 Was that in the Instagram recipe as well?
47:39 Speaker 05 I think I saw one recipe where a man used red onion. I saw a recipe where a man used white onion and then one where he used spring and chives.
47:48 Speaker 03 And you combine them all, yeah.
47:49 Speaker 05 Combine them all. Cause you guys, you can't get everything right first time.
47:55 Speaker 03 But you're gonna do it, you'll do it again?
47:56 Speaker 05 I'll do it again. Yeah, I just will use, I just use less onion.
47:58 Speaker 03 Yeah.
47:59 Speaker 05 But it was really nice, honestly.
48:01 Speaker 03 Does sound good.
48:02 Speaker 05 I, maybe actually I think I would have that as my side dish.
48:05 Speaker 04 Yeah.
48:06 Speaker 05 Yeah.
48:06 Speaker 04 I, I, I would go for the, the spring and the chive myself.
48:09 Speaker 05 Though I am trying to learn um to eat more of the other food groups.
48:14 Speaker 04 Yeah.
48:14 Speaker 05 Because they all seem to just be carbohydrates.
48:16 Speaker 03 Hmm, hmm. Yes, so far we've got bread, which we ask you about, but then pasta.
48:22 Speaker 05 Yeah.
48:23 Speaker 03 And potatoes.
48:24 Speaker 05 I keep trying to sort of um venture out, but.
48:27 Speaker 03 Not going well.
48:29 Speaker 05 You have to keep doing it. You've got to do it once.
48:33 Speaker 04 Yeah.
48:33 Speaker 05 So it's just, you feel like you're just never gonna, never gonna get out of that, you know, headspace of carbs.
48:39 Speaker 03 Hmm.
48:39 Speaker 05 You're always just gonna feel like old.
48:42 Speaker 03 Is that how carbs make you feel?
48:43 Speaker 05 I feel just, you know, I barely move.
48:46 Speaker 04 Yeah.
48:46 Speaker 05 I just sleep.
48:48 Speaker 04 On your own blanket.
48:49 Speaker 05 Yeah, and that's it.
48:54 Speaker 05 But there's um, there's, you know, the other groups.
48:58 Speaker 04 Name them.
48:59 Speaker 05 Vegetables.
49:00 Speaker 03 Yeah, they're always good.
49:04 Speaker 04 Keep the portis in Bonito for this section.
49:09 Speaker 05 It's that, it's that, isn't it? It's vegetables or things like potatoes and pasta.
49:16 Speaker 03 Carbs and vegetables.
49:18 Speaker 05 Carbs and vegetables.
49:19 Speaker 03 But I guess it's like.
49:20 Speaker 05 Oh, well, meat.
49:21 Speaker 03 Yeah.
49:21 Speaker 05 Meat, protein.
49:22 Speaker 03 Yeah.
49:23 Speaker 05 Protein, protein, vegetables. Vegetables, is that the name of their category?
49:28 Speaker 04 I think it is.
49:29 Speaker 05 Vegetables. Um.
49:34 Speaker 03 I don't know the official names of the categories, but I think vegetables is like an umbrella term. Wheat is probably in carb, it's probably.
49:40 Speaker 05 Carbs, yeah.
49:43 Speaker 05 Got enough wheats in.
49:45 Speaker 04 Yeah.
49:46 Speaker 05 Well, I don't get any of, I need to eat more.
49:47 Speaker 04 Dairy.
49:48 Speaker 05 I definitely, dairy, yeah. Well, this is the issue. I love dairy as well. That's why I think I could be vegetarian.
49:54 Speaker 04 Yeah.
49:54 Speaker 05 But I couldn't be vegan.
49:56 Speaker 04 Because of the dairy.
49:57 Speaker 05 Because of the dairy. Because dairy is just brilliant. And I think, you know, it's just from, you know, udders.
50:04 Speaker 04 Yeah.
50:05 Speaker 05 But I mean, I think they're not dead, are they?
50:08 Speaker 04 No.
50:09 Speaker 05 They're just.
50:10 Speaker 04 If anything.
50:11 Speaker 05 I do encourage, you know.
50:12 Speaker 04 They have to be alive to get the milk out the udder.
50:14 Speaker 05 Yeah, as I.
50:16 Speaker 04 Can't get them out of dead udder.
50:17 Speaker 05 I think, yeah, the dream would be to have my own farm. And look after my own cows to make sure that they're not being, you know, treated poorly.
50:25 Speaker 04 Yeah.
50:25 Speaker 05 I can still get dairy from them and then, you know, give them a, uh, something to eat after or something.
50:31 Speaker 04 Because you like tiny things and you've had like, you know, cows in your pocket and stuff like that.
50:36 Speaker 05 Mm.
50:37 Speaker 04 Were you like, not really like the big cows?
50:41 Speaker 05 Wouldn't, wouldn't.
50:42 Speaker 04 You wouldn't like them, you'll be like, oh, I don't want to look after these because I actually wish they were tiny.
50:46 Speaker 05 Um, if it meant I could, if I could have dairy and it be, you know, a positive experience for the cows.
50:50 Speaker 04 Mm hmm.
50:51 Speaker 05 I would feel better about it because it would mean I'm, you know, I'm not going to Asda and buying, you know, evil dairy.
50:58 Speaker 04 Hmm. Oh, yeah. Have you milked a cow?
51:01 Speaker 05 No, I haven't met a cow.
51:02 Speaker 04 You've met a cow?
51:03 Speaker 05 No.
51:04 Speaker 04 What? You, you've seen cows?
51:07 Speaker 05 Seen them and, you know, there's like the street when you walk.
51:10 Speaker 04 What? You must have met them if you've seen them in the street.
51:13 Speaker 05 When you drive past a cow farm, I've never got like gone up, like, um, introduced myself or anything.
51:21 Speaker 04 Yeah. Not got up close.
51:23 Speaker 05 No, not up close.
51:24 Speaker 04 Yeah.
51:25 Speaker 05 Seen a horse, not milked a horse, so.
51:29 Speaker 04 I was meeting the horse.
51:31 Speaker 05 It's all right. Very tall.
51:34 Speaker 04 So if you saw a horse and Stephen Merchant next to each other with that thing.
51:37 Speaker 05 A sheet of, of things.
51:41 Speaker 03 Fruit is another.
51:43 Speaker 05 I like fruit, but my issue with, I think, fresh food, vegetables and fruit is just how they just don't age well.
51:50 Speaker 03 Hmm.
51:51 Speaker 05 You buy fruit, you have to really, really want it instantly.
51:55 Speaker 03 Hmm.
51:56 Speaker 05 Or it's gone. That's it's just, it's so, I find it so stressful. You can't plan a week's meal of fruit and veg. Full stop. Cause it'll be, it'll be off by the get to the day three.
52:09 Speaker 04 I guess you could plan, if you planned it.
52:11 Speaker 03 Yeah.
52:11 Speaker 05 How? Please tell.
52:13 Speaker 04 Well, sometimes I'll be like, right, I'm gonna, I get in the shop and I go, I've got this many days free that I need to do meals on.
52:21 Speaker 05 Yeah.
52:21 Speaker 04 And I should be eating more vegetables.
52:23 Speaker 05 Yes.
52:24 Speaker 04 I'll get this aubergine for that meal. I can grill that. I can grill these leeks. I can get these avocados for breakfast that day. And you're just like, you know you, how many meals you've got.
52:34 Speaker 05 But don't they go off?
52:35 Speaker 04 No, cause if I've, if I'm only getting it for the week.
52:38 Speaker 05 Cause I've got a bag of lettuce in my fridge.
52:40 Speaker 03 Yeah.
52:40 Speaker 04 Yeah.
52:41 Speaker 05 And um, I opened it to put in something.
52:46 Speaker 04 Okay.
52:46 Speaker 05 And then I looked this morning, it's brown.
52:49 Speaker 04 Yeah.
52:49 Speaker 05 I opened it yesterday.
52:51 Speaker 03 Well, that doesn't feel right. No.
52:53 Speaker 05 No, that happens, always happens to me. So it feels like, what's the point? If I'm not gonna eat a whole bag of lettuce.
52:58 Speaker 04 Yeah.
52:59 Speaker 05 What, it's just gonna go brown the next day. I have to be buying bags of lettuce every day. I don't wanna buy one of them whole, you know, you can get them as a whole lettuce.
53:06 Speaker 03 Yeah.
53:07 Speaker 04 Yeah.
53:07 Speaker 05 I don't wanna do that.
53:08 Speaker 03 Why?
53:09 Speaker 05 Because they're all brown and they're, they're all like covered in mud. Aren't they? You have to take like four sheets of lettuce off.
53:18 Speaker 04 Yeah.
53:18 Speaker 05 Before you get to.
53:19 Speaker 03 Are they covered in mud?
53:20 Speaker 05 Like little bits of mud, little bits of bugs.
53:23 Speaker 03 You, you could.
53:23 Speaker 05 Stickers from the, from the shop.
53:25 Speaker 03 What about washing it?
53:27 Speaker 05 Yeah, but the out, the outside layer is sort of in, unwashable, isn't it? It's got.
53:31 Speaker 03 Sort of feels waxy.
53:33 Speaker 05 It's been used, it's been touched, it's been, you know.
53:35 Speaker 04 What if you peeled the outside layer off and then washed it?
53:38 Speaker 05 But it's sort of, they don't come in, the layers overlap, don't they? It's like one layer goes into the other layer. So you pull off one layer and you go, oh, perfect. You pull off the other layer and it sort of takes off the next layer. So then you pull off the other layer and then you've got like an egg.
53:54 Speaker 05 It's just not worth it. So I just buy it in a bag.
53:57 Speaker 03 Mm hmm.
53:58 Speaker 04 And it goes brown the next day.
53:59 Speaker 05 Brown the next day, yeah. So that's why I don't eat a lot of vegetables, but I am trying. Just don't know how to, you know, what to do with them or where to put them.
54:07 Speaker 03 You could even, you know, just put them in, you know, with the pasta, right? You can.
54:11 Speaker 05 Well, I felt there's onion in the pasta, so.
54:13 Speaker 03 Yeah, I don't know how much you're getting from onion though, in terms of.
54:18 Speaker 05 Yeah.
54:19 Speaker 03 In terms of, if you're saying I'm gonna eat more vegetables because it's like more nutrients.
54:22 Speaker 05 You just wanna feel like more, more alive and stuff.
54:25 Speaker 03 Yeah, but I don't think onion's gonna do anything.
54:27 Speaker 05 No, well.
54:28 Speaker 04 I feel like Ed and I are a couple of like pushover youth workers.
54:32 Speaker 03 Yeah.
54:33 Speaker 04 They were trying to get through to.
54:37 Speaker 04 One of the promises.
54:39 Speaker 03 Yeah.
54:40 Speaker 04 That's the most stubborn kids in the youth centre. Yeah, I don't really feel like you're getting them from onion though on its own. So like, have you considered other things?
54:50 Speaker 05 I love cabbage, that's nice, but like only in like a roast dinner. I wouldn't just eat a cabbage like in a pasta.
54:56 Speaker 03 Yeah, cabbage pasta, I would say probably not. You know, when you see like Jamie Oliver on stuff and he's giving tips to parents on how to get more vegetables into their kids' diet by sort of almost tricking them by like blending it up in pasta sauces.
55:08 Speaker 05 Yeah.
55:09 Speaker 03 Have you ever thought of doing that and trying to trick yourself?
55:12 Speaker 05 I have blended, um, I have tried to make soup before from vegetables. But it just was all just like lumps of vegetables. I blended it and it just didn't, it just tasted like I blended vegetables. Wasn't like it was, you know, was it country house? What's that soup called?
55:29 Speaker 04 Yeah, yeah, yeah, something like that. I know, I know what you mean.
55:32 Speaker 05 Farm, yeah.
55:33 Speaker 04 With the cartons.
55:34 Speaker 05 Cartons. It wasn't like that. It was just like the recipe said, yeah, roast your vegetables, put them in a blender, you'll get this lovely soup. Just tasted like.
55:42 Speaker 03 Hmm. There feels like there needs to be another liquid element there, like a vegetable stock or something.
55:48 Speaker 05 Oh, yeah, I just put hot water in it. Cause I thought, well, you got all the ve- you got all the flavour for all the, all the vegetables.
55:54 Speaker 03 Hmm.
55:54 Speaker 05 But apparently not.
55:55 Speaker 03 Did they say put hot water in with the vegetables and blend it?
55:58 Speaker 05 Put some, yeah, they put, poured something hot in.
56:01 Speaker 03 Hmm. I think that might have been vegetable stock.
56:03 Speaker 05 Yeah.
56:04 Speaker 03 Are you doing most of your cooking from Instagram?
56:07 Speaker 05 I've got a cookbook.
56:08 Speaker 03 Okay. What cookbook have you got?
56:10 Speaker 05 Just some girl called Beth.
56:15 Speaker 05 Yeah, and she cooks, but it's always, um, it's always chicken.
56:20 Speaker 04 Oh, this explains it.
56:21 Speaker 03 Yeah.
56:21 Speaker 05 It's always chicken, yeah. So I only look in it when I, when I'm not having pasta.
56:33 Speaker 04 Your dream drink?
56:35 Speaker 05 I love milkshakes.
56:36 Speaker 04 Yeah.
56:39 Speaker 05 But that was sort of more, more in my, um, in my youth, I used to order a milkshake alongside, you know, a main course in a restaurant. Or like a pasta, because it's just, you're asking to not eat, you're asking to be full up. It's like having a complan. Um.
56:55 Speaker 04 Like a what?
56:56 Speaker 05 A complan. Have you had that?
56:59 Speaker 04 No.
56:59 Speaker 05 Really?
57:00 Speaker 04 No.
57:00 Speaker 03 What's that?
57:00 Speaker 05 It's like, when you don't eat, your mum gives you a complan.
57:03 Speaker 04 What? Have you heard this word before?
57:06 Speaker 05 You know, when you, you've not eaten, cause like you're ill or, you know, you need to get nutrients or you've not got an appetite. Just have a complan.
57:15 Speaker 05 You just get it in the, um, health, it's got all your nutrients in it. Have you heard of it?
57:19 Speaker 04 No, Ben's shaking his head.
57:20 Speaker 03 Is it like a powder?
57:21 Speaker 05 It's a powder, you just fill it up with milk and drink it, fills you up.
57:26 Speaker 03 I don't think I ever.
57:27 Speaker 05 Not had that.
57:28 Speaker 03 I don't think I ever, my mum was ever in a situation where I hadn't eaten.
57:31 Speaker 05 Yeah, I used to, well, I suppose, like if I felt ill or if I was, you know, ill.
57:36 Speaker 04 Uh huh.
57:37 Speaker 05 I couldn't.
57:37 Speaker 04 What's up, nice?
57:38 Speaker 05 Yeah, I was like, oh, really just don't want to eat. And she'd go, well, you need to, you know, you need to have something in you. So have a complan.
57:46 Speaker 03 So that, to you, when you have a milkshake with a main, it's like you're having a complan.
57:51 Speaker 05 Just have a complan.
57:52 Speaker 03 Yeah.
57:53 Speaker 05 Cause it's a meal in itself and a milkshake.
57:55 Speaker 03 Yeah.
57:55 Speaker 05 But I do like a milkshake as like, if it was just dream drink in general, without a meal, I would pick, you know, milkshake. But it's just so filling and so sweet.
58:04 Speaker 04 Yeah.
58:05 Speaker 05 That, um, the older I get, the more I'm inclined to just have a glass of water.
58:10 Speaker 04 Hmm, yeah.
58:12 Speaker 03 Can we stick on the milkshake just for a bit?
58:14 Speaker 04 Yes.
58:14 Speaker 03 I want to know what you've, cause obviously you're not going to have it with the meal, cause it's with the meal.
58:18 Speaker 05 Yeah.
58:19 Speaker 03 But if you were just having the milkshake, what flavour would you go for?
58:22 Speaker 05 I, I, I try and get a different one each time, because I just always think, what if I find the next best milkshake?
58:29 Speaker 03 Hmm.
58:29 Speaker 05 But I'd go from anything from, you know, just vanilla to one with like loads of bits in, like crunchy or bubblegum.
58:41 Speaker 05 You know.
58:42 Speaker 04 Bits of bubblegum, isn't it?
58:44 Speaker 05 Bubblegum, bits of like sweets and I always dream about milkshakes.
58:48 Speaker 04 Yeah.
58:49 Speaker 05 But just, you know, I'll take anything. I like to try.
58:52 Speaker 04 What dreams do you have?
58:53 Speaker 05 Just I dream about milkshakes sometimes.
58:56 Speaker 04 What do you mean?
58:57 Speaker 05 Like, I'll always be sort of in a parlour. I'll always be looking for a milkshake. And I'll get this, you know, extravagant milkshake and I'll sit and I'll wake up.
59:07 Speaker 04 That's the dream.
59:08 Speaker 05 That's the dream. Yeah, it's just a pattern. It's that and other stuff.
59:13 Speaker 04 What you, I mean, you seem like you're about to share another one of your dreams and then you decided against it.
59:18 Speaker 05 I just didn't know if it was, you know, in context.
59:21 Speaker 04 You don't need to give context to it, no? You've given the context.
59:25 Speaker 05 I'm stood next to Big Ben.
59:27 Speaker 04 Yep.
59:28 Speaker 05 And it's, I'm, there's a helicopter in the sky. And I can see that it's not, something's off. And it crashes into Big Ben. People fall out of Big Ben and the helicopter.
59:41 Speaker 04 Before that, Big Ben. Yeah.
59:44 Speaker 05 And then I turn to my left and Tamzin Athwaite stood there. And she says, oh, this is awful, isn't it? And I go, yeah, because I can't believe it.
59:56 Speaker 05 And that happens a lot.
59:58 Speaker 04 It's that and the milkshake dream.
59:59 Speaker 05 Or theme parks. Just nothing in general, just theme parks.
1:00:03 Speaker 04 Well, you're not lying there. Benito dreams about theme parks.
1:00:06 Speaker 05 I tried to. I've, I've been willing, meaning to Google it for ages, what it means if you constantly dream about theme parks. I think it's every night at some point.
1:00:15 Speaker 04 How, um, have you Googled what the Big Ben one means?
1:00:17 Speaker 05 I mean, you don't know where to stop because once you start, you know, Google gives you all the suggestions until you get to Tamzin Athwaite.
1:00:26 Speaker 05 And then Big Ben and helicopter.
1:00:30 Speaker 05 But it was the first time I had that dream. It was, it felt so real.
1:00:33 Speaker 04 Hmm.
1:00:34 Speaker 05 So real.
1:00:35 Speaker 04 The second time you were saying to Tamzin, you were like, come on, you're like, don't worry, Tamzin.
1:00:39 Speaker 05 We both know what's gonna happen.
1:00:40 Speaker 04 Yeah, yeah, yeah.
1:00:41 Speaker 05 We've been here before.
1:00:42 Speaker 04 Yeah.
1:00:43 Speaker 05 But, um, I don't know what, God knows what that means.
1:00:46 Speaker 04 How do you feel about, or have you ever had a freak shake?
1:00:50 Speaker 05 Yeah, that's sort of what I think I dream about.
1:00:52 Speaker 03 Yeah.
1:00:52 Speaker 05 Those ones and like I was saying, the bubble gum with the bits and they just, it just feels a bit like they just throw too much on.
1:00:57 Speaker 03 Mm hmm.
1:00:58 Speaker 05 Like, there's a, there's a cake on it.
1:01:00 Speaker 03 Yeah.
1:01:00 Speaker 05 And a candy floss. It's not a drink anymore.
1:01:03 Speaker 03 No.
1:01:04 Speaker 05 But I, I would, if I was, if I wanted a milkshake, I'd eat in dinner. It's been a few hours. I'd, I'd go for it. Just don't know if I'd, you know, have the, the cake and the lollipop and everything after.
1:01:17 Speaker 03 They seem designed for Instagram, isn't it? I mean.
1:01:19 Speaker 05 It is.
1:01:20 Speaker 03 Yeah.
1:01:20 Speaker 04 You know.
1:01:21 Speaker 05 Take a photo of it. I just want a plain plastic cup. I don't like milkshakes in paper.
1:01:26 Speaker 03 I get you there.
1:01:27 Speaker 04 Yep.
1:01:28 Speaker 05 I really don't like.
1:01:29 Speaker 03 You want a plastic cup though?
1:01:30 Speaker 05 I don't, I like to see through.
1:01:32 Speaker 03 What about a glass then?
1:01:33 Speaker 05 Yeah, but you know, when you buy one out and they give it to you in like Five Guys now, they give you a milkshake and you can't see what the milkshake is.
1:01:40 Speaker 03 Hmm.
1:01:41 Speaker 05 And that's why I don't get milkshakes from Five Guys anymore.
1:01:44 Speaker 04 If you can't see it.
1:01:45 Speaker 05 No.
1:01:45 Speaker 03 You don't trust it.
1:01:47 Speaker 05 Well, I just don't enjoy it as much.
1:01:48 Speaker 03 Hmm.
1:01:49 Speaker 05 Whereas when you get a milkshake in a plastic cup, you enjoy it because you know what it is and you can see it as you drink.
1:01:55 Speaker 04 I mean, you're drinking that tea now and you can't.
1:01:57 Speaker 05 Yeah, but tea's never come in a clear, you know, cup, has it? Unless you've got a clear glass.
1:02:01 Speaker 03 Yeah.
1:02:02 Speaker 05 But I don't like the whole, you know, we're going to from plastic to paper. I just can't. Just can't.
1:02:09 Speaker 04 No.
1:02:09 Speaker 03 It's about time someone took a stand against that.
1:02:11 Speaker 05 I mean, I get it, like, yeah.
1:02:12 Speaker 04 Also the younger generation as well, people that's going to affect a bit more.
1:02:15 Speaker 05 Environment, but come on, I just.
1:02:18 Speaker 04 Yeah.
1:02:18 Speaker 05 I miss it.
1:02:19 Speaker 03 So if someone, it's a good business idea.
1:02:21 Speaker 05 I miss having lids on McFlurrys.
1:02:23 Speaker 03 Yeah.
1:02:23 Speaker 04 Yeah.
1:02:24 Speaker 03 Cut this out, Benita. Clear paper.
1:02:28 Speaker 05 Clear paper.
1:02:28 Speaker 04 Another job idea, another business venture.
1:02:31 Speaker 03 See through paper.
1:02:31 Speaker 05 Yeah, if you could figure that out.
1:02:33 Speaker 03 Yeah, it's a good business idea.
1:02:35 Speaker 05 But you can get, it's just like, um.
1:02:37 Speaker 04 Yeah, fair enough. That's pretty good.
1:02:38 Speaker 05 Isn't that, um, transfer paper?
1:02:41 Speaker 03 Not bad, actually. So you go back to Five Guys if they start putting their milkshakes in transfer paper.
1:02:46 Speaker 05 Paper, yeah. I just, I just miss it. That's all. Like, I'm not, I'm not gonna, you know, bash them. I just miss the.
1:02:53 Speaker 03 Well, I want to get it sorted out. So because what about if they change their cups to being paper so better for the environment?
1:02:59 Speaker 05 Yeah.
1:03:00 Speaker 03 But they have a small plastic window in it, so you can at least see.
1:03:03 Speaker 05 Would be a start.
1:03:04 Speaker 03 Yeah.
1:03:05 Speaker 04 Yeah.
1:03:05 Speaker 05 But I just would then think, why don't you just make the whole thing plastic?
1:03:08 Speaker 03 Environment.
1:03:09 Speaker 05 But what's it doing to the environment?
1:03:11 Speaker 03 What, plastic?
1:03:12 Speaker 05 Yeah.
1:03:12 Speaker 03 Loads.
1:03:13 Speaker 05 Can't they just?
1:03:14 Speaker 04 Yeah, I mean.
1:03:15 Speaker 05 But then just make plastic, it doesn't do anything bad to the environment. I've seen it happen.
1:03:20 Speaker 04 Yeah.
1:03:21 Speaker 05 Yeah.
1:03:21 Speaker 04 What do you mean?
1:03:22 Speaker 05 Well, I've got given a straw the other day and it's plastic.
1:03:24 Speaker 04 Yeah. I think that's one of the things they battle against the most.
1:03:28 Speaker 05 No, but it must have been good for the environment.
1:03:30 Speaker 04 Why? Because you got given it?
1:03:31 Speaker 05 Yeah. They don't do them anymore, do they?
1:03:34 Speaker 04 Yeah, they do.
1:03:35 Speaker 03 Some places do, yeah.
1:03:36 Speaker 04 Yeah, places that don't give a shit.
1:03:38 Speaker 05 Well, it was sort of, um, it looked eco-friendly.
1:03:42 Speaker 04 Hmm, hmm.
1:03:43 Speaker 05 It felt it. It felt sort of grainy.
1:03:46 Speaker 03 I think that's paper then.
1:03:47 Speaker 05 No, but it was plastic.
1:03:48 Speaker 04 Hmm.
1:03:49 Speaker 05 So it's doable.
1:03:51 Speaker 04 Well, I don't.
1:03:52 Speaker 05 Do you not get what I mean about plastic? Missing it?
1:03:55 Speaker 04 Missing it?
1:03:56 Speaker 03 I'm.
1:03:56 Speaker 04 No.
1:03:57 Speaker 05 I suppose you can't really say that, you know, anyway.
1:03:59 Speaker 04 You can, but like, I, I, I, I don't miss it. I actually prefer with the milkshakes.
1:04:03 Speaker 05 Do you? You prefer paper?
1:04:04 Speaker 04 The, the, yeah, those cardboard.
1:04:06 Speaker 05 Do you like paper straws?
1:04:07 Speaker 04 Uh, I mean, I don't love them, but I'll use them.
1:04:11 Speaker 05 Just can't.
1:04:13 Speaker 03 I like a metal straw.
1:04:15 Speaker 05 I just prefer, I don't mind glass straws because you can see through them.
1:04:19 Speaker 04 Hmm.
1:04:20 Speaker 05 But metal or plastic straws, the reusable ones, you just can never see if it's clean. There could be all sorts in there.
1:04:27 Speaker 03 Oh, what, in this, in the straw?
1:04:29 Speaker 05 If you're reusing a straw, yeah.
1:04:31 Speaker 04 What if you wash it? Is it, because that's not like washing the lettuce.
1:04:34 Speaker 05 Not at all. You have to get like a little brush, straw brush.
1:04:37 Speaker 04 Like a chimney sweep?
1:04:38 Speaker 05 Yeah, it is.
1:04:39 Speaker 04 Like if you had a tiny, you like tiny things?
1:04:41 Speaker 05 I love tiny things.
1:04:42 Speaker 04 You were given a tiny little chimney sweep brush to wash your reusable straw with?
1:04:45 Speaker 03 Yeah.
1:04:46 Speaker 05 Yeah.
1:04:47 Speaker 04 You went over now?
1:04:48 Speaker 05 Yeah. I've got glass straws because I, I don't, you know, I don't buy plastic straws.
1:04:52 Speaker 04 Yeah.
1:04:53 Speaker 05 Because apparently they're bad, but I do miss them. I don't mind it if you're eating in, if you're sitting in and they give you a milkshake in a glass.
1:05:01 Speaker 03 Yeah. Oh, look, I'm glad we're under glasses now. Milkshake in a cold glass and then Ed's Diner, they used to do in, they'd have a glass of milkshake and then they do the ex, the extra milkshake, more milkshake in a tin cup that they'd blended the milkshake in.
1:05:15 Speaker 05 Oh, yeah, I remember that.
1:05:17 Speaker 03 My god.
1:05:17 Speaker 05 That was amazing.
1:05:18 Speaker 03 I've told you this before, surely. You're gonna love this. I used to go to Ed's Diner every week with my dad, go swimming and then go to Ed's Diner.
1:05:25 Speaker 04 Already love it.
1:05:26 Speaker 05 Wow.
1:05:27 Speaker 03 And then I was, I was drinking a milkshake and I went, Dad, and I distinctly remember saying that. I went, if you look out the window, that's England, but in here, we're in America.
1:05:40 Speaker 05 So true.
1:05:43 Speaker 04 Still have his brain works now?
1:05:44 Speaker 03 Yeah. Oh, yeah, 100%. Absolutely. I'd say that out loud now.
1:05:47 Speaker 04 Absolutely still thinks that.
1:05:50 Speaker 04 That's really sweet.
1:05:51 Speaker 03 Yeah.
1:05:51 Speaker 05 So true.
1:05:52 Speaker 04 What did your dad say to that?
1:05:53 Speaker 03 Probably on his phone.
1:05:54 Speaker 04 Yeah.
1:05:56 Speaker 04 That was my dad when I was a kid, he'd say, no, we're not, it's just still England.
1:05:59 Speaker 03 Yeah.
1:06:02 Speaker 03 He probably went, yes, very good.
1:06:03 Speaker 04 Oh, yeah.
1:06:03 Speaker 03 Yeah, yeah.
1:06:04 Speaker 05 Never met my dad.
1:06:09 Speaker 04 But now wants to know exactly what milkshake it is.
1:06:11 Speaker 03 Okay, I'll clarify, yeah.
1:06:13 Speaker 04 So Bonito is like very stressed.
1:06:15 Speaker 03 Yeah.
1:06:15 Speaker 05 So if it was, if it was a dream drink, um, just on its own, I'd pick a milkshake. But if it's with the meal, it would have to be maybe either still water or an appetizer.
1:06:27 Speaker 03 So this is with the meal, so I think.
1:06:30 Speaker 04 Well.
1:06:30 Speaker 03 Well, you could have it after.
1:06:32 Speaker 05 Because I suppose you get, you get water for the table, don't you?
1:06:34 Speaker 03 Yeah.
1:06:34 Speaker 05 And then an appetizer.
1:06:36 Speaker 04 But so you're not having a milkshake now?
1:06:38 Speaker 05 Not with the meal, no. I could have that for dessert.
1:06:42 Speaker 03 We don't want to change your dessert, so I.
1:06:44 Speaker 04 Do you have a dessert? I mean, you can have the milkshake with the dessert.
1:06:48 Speaker 05 I like lots of desserts.
1:06:50 Speaker 03 So I don't think you should make it a milkshake because then you're gonna.
1:06:54 Speaker 05 Have it.
1:06:55 Speaker 03 I think you could have the milkshake with the dessert or you could have it after the meal if you wanted, if you're still hungry.
1:07:01 Speaker 05 Yeah, I could do.
1:07:01 Speaker 03 Yeah.
1:07:03 Speaker 05 Do that then.
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1:08:15 Speaker 05 Desserts?
1:08:16 Speaker 03 Yes.
1:08:17 Speaker 05 I like ice cream.
1:08:18 Speaker 03 Yep.
1:08:21 Speaker 05 Yeah, that's, I think, is close, isn't it? Because it blended together. Maybe creme brulee?
1:08:28 Speaker 03 Yeah.
1:08:29 Speaker 05 That's nice.
1:08:30 Speaker 03 Yeah.
1:08:30 Speaker 05 But it depends if I've had like a really, like, milky day.
1:08:36 Speaker 05 Do you get what I mean?
1:08:37 Speaker 03 Yeah.
1:08:38 Speaker 05 If I've had a lot of milk, I don't really want to end it on creme brulee.
1:08:43 Speaker 03 Especially if you've got a milkshake knocking around as well.
1:08:45 Speaker 05 Yeah, I wouldn't want a milkshake and a creme brulee. Maybe I'd have like a pie, like a cherry pie.
1:08:52 Speaker 03 That's good. Hey, now we really are in America.
1:08:55 Speaker 05 I find it really hard to choose a dessert because there's so many. Like, I'll find myself, you know, having all sorts.
1:09:02 Speaker 03 Yeah.
1:09:03 Speaker 05 On the spot.
1:09:04 Speaker 04 I guess we didn't mean to put you on the spot. But I should have sent you these ahead of time. So apologies that that didn't happen.
1:09:10 Speaker 05 I think he did.
1:09:11 Speaker 04 Oh, yeah, yeah, yeah, he did, yeah.
1:09:12 Speaker 05 I just, I just, I just don't know how anyone's supposed to choose dessert.
1:09:17 Speaker 03 What was the last great dessert you had?
1:09:20 Speaker 05 I think it was just a cup of ice cream, like a Mr. Whippy.
1:09:26 Speaker 03 A cup of Mr. Whippy?
1:09:27 Speaker 05 Yeah. We've been to an ice cream parlor. In, um, like London.
1:09:34 Speaker 03 Uh huh, yeah.
1:09:35 Speaker 05 And they've got all the like, the ice cream without any air bubbles in.
1:09:39 Speaker 03 Like the Nitro Ice Cream.
1:09:40 Speaker 05 No, it's like, um.
1:09:41 Speaker 04 Soft serve stuff.
1:09:43 Speaker 05 It's like Italian ice cream.
1:09:45 Speaker 03 Gelato.
1:09:45 Speaker 05 Yeah.
1:09:46 Speaker 03 Yeah.
1:09:46 Speaker 05 That's nice.
1:09:47 Speaker 03 Yeah, that's not like Mister Whippy though.
1:09:49 Speaker 05 No, but you can get Mister Whippy.
1:09:51 Speaker 03 You can.
1:09:52 Speaker 05 Yeah.
1:09:53 Speaker 03 But not from an Italian ice cream parlor.
1:09:56 Speaker 05 But I'd probably get an Italian ice cream.
1:09:58 Speaker 03 Yeah, a gelato.
1:09:59 Speaker 05 Yeah, but I did have Mister Whippy the other day.
1:10:02 Speaker 03 Yeah.
1:10:02 Speaker 04 You did.
1:10:03 Speaker 03 But in a cup, not in a cone.
1:10:04 Speaker 05 In a cup, cause I don't like the cone.
1:10:07 Speaker 04 From the van?
1:10:08 Speaker 05 From the van. It was, no, it was, you know, Leicester Square.
1:10:11 Speaker 04 Yeah.
1:10:11 Speaker 03 Yeah.
1:10:11 Speaker 05 Just a guy there.
1:10:13 Speaker 04 What?
1:10:14 Speaker 05 Next to the casino.
1:10:18 Speaker 04 With a little cart?
1:10:20 Speaker 05 Uh, no, he was just sort of built in the wall.
1:10:25 Speaker 05 You know, you know, next to the IMAX.
1:10:27 Speaker 04 Like a hatch.
1:10:28 Speaker 03 Like a, he's in Hatch, was he?
1:10:29 Speaker 05 It's just a guy there and it's.
1:10:30 Speaker 03 He wasn't built into the wall.
1:10:31 Speaker 04 No.
1:10:32 Speaker 05 The shop was.
1:10:33 Speaker 03 Yeah.
1:10:34 Speaker 05 And he, it's, he said waffles, ice cream, cakes, bubble tea. And I said, do you just do plain ice cream in a cup? He went, yeah. So he just poured out some Mister Whippy into a cup. It was horrible.
1:10:51 Speaker 05 It was all melted.
1:10:51 Speaker 03 That was your answer to what was the last great dessert?
1:10:53 Speaker 05 Oh, great. It was just the last dessert I had. It was just all melted.
1:10:58 Speaker 03 Have you ever, um, used an ice cream machine before?
1:11:00 Speaker 05 No, I've always wanted to get one, but I don't like the fact that you can't use it instantly.
1:11:05 Speaker 03 You have to let it cool down.
1:11:06 Speaker 05 Yeah, I don't like that. You have to, you know, wait overnight. What's the point?
1:11:10 Speaker 03 They're hard to use as well, though. I'd use the Mister Whippy machine for something. And you have to do it quite slowly, yeah.
1:11:16 Speaker 05 I love that though, when you go somewhere like, you know, when you go to Pizza Hut.
1:11:19 Speaker 03 Yeah, yeah.
1:11:20 Speaker 05 The Ice Cream Factory. That's brilliant. I think that's actually my dream dessert, actually.
1:11:24 Speaker 04 Ice Cream Factory Pizza Hut.
1:11:25 Speaker 05 Yeah, it's the best.
1:11:27 Speaker 03 Um, can you talk us through the toppings that you put on?
1:11:30 Speaker 05 No sauce, just, um, the sparkling strawberry pink balls.
1:11:36 Speaker 03 Yeah.
1:11:37 Speaker 05 Just them. It's lovely.
1:11:40 Speaker 03 Doesn't feel like you're making full use of the factory.
1:11:42 Speaker 05 But I don't like to, when you overdo it, it just tastes like saucy cream. It's horrible. I just want the ice cream to really, really enjoy the flavour of the dairy.
1:11:52 Speaker 03 Yeah.
1:11:53 Speaker 05 It's lovely. Just add some pink glit- um, pink glittery balls to it with like, it just like adds a strawberry crunch.
1:12:00 Speaker 03 Yeah.
1:12:00 Speaker 04 To be honest, I, I admire this because whenever I use any of these things, I just go nuts.
1:12:06 Speaker 03 No restraint at all.
1:12:07 Speaker 05 Yeah, people do. I used to do. I used to do that when I was, you know, younger.
1:12:11 Speaker 04 Hmm.
1:12:11 Speaker 05 And it, it looks great, yeah, but as soon as you start going, it's just, I'm eating chocolate soup with, you know, gummy bears and Smarties.
1:12:19 Speaker 03 Yeah.
1:12:19 Speaker 05 And it tastes like shit.
1:12:21 Speaker 04 Yeah, it's mad. And, and I, and I do then look at the, you know.
1:12:24 Speaker 05 People like me.
1:12:25 Speaker 04 People like you, who had the restraint and the foresight.
1:12:30 Speaker 05 To enjoy.
1:12:30 Speaker 04 To go, what would actually taste nice? I'm gonna do this.
1:12:33 Speaker 05 Yeah.
1:12:34 Speaker 04 And I do think, wow, like, I wonder if I'll ever be like that.
1:12:38 Speaker 05 It's lovely. And you can just go back and get more.
1:12:40 Speaker 04 Yeah.
1:12:41 Speaker 03 I think if you're not like that now, James, you're never gonna be like that.
1:12:43 Speaker 04 No, I'm never gonna be like it.
1:12:45 Speaker 05 Well, I used to be like it.
1:12:46 Speaker 04 Yeah, but you're twenty three. So, and, and if, if you've managed to change, I mean, you.
1:12:51 Speaker 05 Yeah, it's true, actually.
1:12:52 Speaker 04 I changed a lot between, you know, up until the age of twenty three, but now.
1:12:55 Speaker 03 Too late now.
1:12:56 Speaker 05 Did you change between twenty three and now?
1:12:59 Speaker 04 Thirty nine.
1:12:59 Speaker 05 Thirty nine?
1:13:00 Speaker 04 Yeah, I've changed, but not ice cream wise.
1:13:03 Speaker 03 Yeah, and I don't think that's gonna change for you.
1:13:05 Speaker 04 No, that's in my DNA. I look at my dad.
1:13:08 Speaker 03 Yeah. Don't bring up dads again.
1:13:10 Speaker 04 Sorry.
1:13:11 Speaker 05 That's fine. I'm sure he's happy.
1:13:16 Speaker 05 You know, got a dog.
1:13:19 Speaker 04 You have?
1:13:20 Speaker 05 Yeah.
1:13:20 Speaker 03 Yeah. I'm sure he's happy I've got a dog. Are you saying he's happy that you've got a dog?
1:13:25 Speaker 05 No, I said, I'm sure he's happy and I've got a dog.
1:13:27 Speaker 03 Yeah.
1:13:28 Speaker 05 So.
1:13:29 Speaker 03 I met your dog.
1:13:30 Speaker 05 You did?
1:13:31 Speaker 03 Very sweet.
1:13:32 Speaker 05 She's lovely, yeah.
1:13:32 Speaker 03 Nice dog.
1:13:33 Speaker 05 Lovely little dog. I love dogs. I'd love, um, to have, be surrounded by dogs as well.
1:13:39 Speaker 04 With them.
1:13:40 Speaker 05 For the meal.
1:13:40 Speaker 04 That's nice.
1:13:41 Speaker 03 Your own dog? Definitely?
1:13:42 Speaker 05 Yeah, and some more.
1:13:44 Speaker 03 Will your dog have a special sort of position within the group of dogs, or will they just be in the mix of?
1:13:49 Speaker 05 She'll have her own little chair.
1:13:51 Speaker 03 Yeah.
1:13:52 Speaker 05 With a little, um, plate of cheese.
1:13:55 Speaker 03 Yeah.
1:13:55 Speaker 05 She loves cheese.
1:13:56 Speaker 04 Does she?
1:13:57 Speaker 05 Yeah. Um, and then the other dogs can just have sort of some snacks.
1:14:01 Speaker 03 Yeah.
1:14:02 Speaker 05 As well, just because I don't want to be pestered.
1:14:05 Speaker 04 Yeah.
1:14:05 Speaker 03 Yeah.
1:14:05 Speaker 05 I want to give, be able to give them some, but not enough. Um, I can't give them my food because it's got onion in it. So.
1:14:12 Speaker 03 Can dogs not have onion?
1:14:13 Speaker 05 No, I learnt that the hard way.
1:14:17 Speaker 05 Um.
1:14:18 Speaker 03 Will you talk us through what happened?
1:14:20 Speaker 05 Um, I just found out that if they have onion, they'll die.
1:14:24 Speaker 03 Was that the hard way?
1:14:25 Speaker 05 Yeah.
1:14:25 Speaker 04 No.
1:14:27 Speaker 03 The hard way.
1:14:27 Speaker 04 The, the hard way is to die.
1:14:30 Speaker 05 Oh, really?
1:14:32 Speaker 05 God. I was, I thought it was, that was.
1:14:35 Speaker 04 You've got to be careful how, how you use that phrase. Don't go around and say to people, I learnt that the hard way when there's much harder ways.
1:14:42 Speaker 03 Yeah.
1:14:42 Speaker 04 Than what, than what you went through.
1:14:44 Speaker 05 My dog's still got a brain disease, just wasn't from onions.
1:14:49 Speaker 04 I guess I just learnt that the hard way.
1:14:51 Speaker 05 Technically, I did learn it the hard way.
1:14:53 Speaker 03 No, because you, you didn't learn anything about the onions from your dog having a brain disease.
1:14:58 Speaker 05 No, but I did learn the hard way.
1:15:00 Speaker 04 What do you mean?
1:15:02 Speaker 05 On a, about, you know, having a dog, when you get a dog, you know, learnt that the hard way. She's now.
1:15:08 Speaker 04 About what it's like to have a dog.
1:15:09 Speaker 05 She's now got meningitis.
1:15:11 Speaker 03 Yeah.
1:15:11 Speaker 05 Yeah.
1:15:12 Speaker 03 But you didn't learn that dogs can't have onions the hard way. You just learnt that.
1:15:16 Speaker 04 You learnt another thing the hard way.
1:15:18 Speaker 03 Yeah.
1:15:18 Speaker 04 That doesn't mean you should use that phrase for every situation you're in.
1:15:21 Speaker 05 But they can't have onions, so.
1:15:24 Speaker 04 You did learn that.
1:15:25 Speaker 03 Yeah, you learned that, but not the hard way.
1:15:27 Speaker 04 Yeah, you learnt that and other things.
1:15:29 Speaker 03 I'd say you learnt that the easy way.
1:15:31 Speaker 05 Yeah.
1:15:32 Speaker 04 Yeah, you learnt the fact before you could make a mistake.
1:15:34 Speaker 05 Onion.
1:15:35 Speaker 04 Then.
1:15:35 Speaker 05 Then I've just, you know, killed her.
1:15:38 Speaker 03 Yeah, but you already knew that. So you've not learned that the hard way. You just messed up.
1:15:41 Speaker 05 But I wouldn't know that she's eating the onion.
1:15:43 Speaker 04 Sorry?
1:15:44 Speaker 05 Would I?
1:15:45 Speaker 04 What do you mean?
1:15:45 Speaker 05 Well, I wouldn't, you don't always know if a dog's eating, like, this is the issue. The dog can just, you won't know, you don't always know if your dog's going to eat an onion. So you do sometimes learn the hard way.
1:15:55 Speaker 04 Yeah, you would learn the hard way, but, but again, for that, you would have to not know that dogs can't eat onion. And then your dog, without your knowledge, eats an onion and dies.
1:16:03 Speaker 03 Yeah.
1:16:04 Speaker 04 And then you take it to the vet and they go, this, this dog.
1:16:07 Speaker 05 I'm a little bit confused.
1:16:08 Speaker 04 And you've learnt the whole, well.
1:16:10 Speaker 03 At least, at least there's no onions, um, in your kitchen ever.
1:16:14 Speaker 04 No, but I really want to make sure that she understands this, cause you are saying you're confused. But like, I'm saying.
1:16:20 Speaker 05 Yeah.
1:16:21 Speaker 04 You read a fact.
1:16:23 Speaker 05 About onions.
1:16:24 Speaker 04 Said, if dogs eat onions, they die. So you read that, and because of that, your dog hasn't eaten onions and nothing's happening.
1:16:30 Speaker 05 So I've learnt that the hard way.
1:16:31 Speaker 04 No, well, no. Because. Cause your dog didn't eat it. So the hard way.
1:16:37 Speaker 03 Yeah.
1:16:39 Speaker 04 Is that you feed your dog an onion and it dies.
1:16:40 Speaker 03 Yeah, and then, and then you find out.
1:16:42 Speaker 04 You learnt it.
1:16:43 Speaker 05 Yeah.
1:16:43 Speaker 03 That's the hard way.
1:16:44 Speaker 04 That's the hard way.
1:16:45 Speaker 05 It's just an expression, isn't it?
1:16:47 Speaker 03 Yeah, but it means something. So like if.
1:16:50 Speaker 05 Like we all learn the hard way.
1:16:52 Speaker 03 You found out the hard way that dogs can get meningitis.
1:16:56 Speaker 04 When your dog got meningitis.
1:16:57 Speaker 03 Yeah.
1:16:58 Speaker 05 Yeah.
1:16:58 Speaker 03 You learn the hard way. With the onion thing, you just read that.
1:17:02 Speaker 05 Yes.
1:17:03 Speaker 03 Yeah.
1:17:03 Speaker 05 Yeah. But I think my dog, I don't know if I learnt the hard way, my dog did just get meningitis.
1:17:09 Speaker 03 But did you know, did you know before that that dogs could get meningitis?
1:17:12 Speaker 05 I suppose.
1:17:13 Speaker 04 Oh, well, you did, you did learn it the hard way then. And you, you, you already knew and then your dog later got meningitis.
1:17:18 Speaker 03 Example.
1:17:19 Speaker 04 Yeah. It would have been a good example, but um.
1:17:22 Speaker 05 Yeah. Guess we learnt that the hard way.
1:17:29 Speaker 04 I'm gonna read your menu back to you now, see how you feel about it.
1:17:32 Speaker 05 Yeah.
1:17:33 Speaker 04 You want still water?
1:17:34 Speaker 05 Yes.
1:17:34 Speaker 04 You want um, chabata, chabata, I don't even know how to pronounce it.
1:17:39 Speaker 03 Give it a go.
1:17:40 Speaker 04 Chabata.
1:17:41 Speaker 05 Yeah, that sounds great.
1:17:42 Speaker 04 Garlic bread and sheets of popadons.
1:17:44 Speaker 05 Yep.
1:17:45 Speaker 04 Start, you want a four pound coin worth of spaghetti with a tomato based sauce. Main course, vodka rigatoni. Side, maybe some chips. That wasn't it. Potato salad, wasn't it?
1:17:57 Speaker 03 Yeah, we were in the potato salad. Yeah, yeah, yeah.
1:17:59 Speaker 04 We got to a potato salad at the end.
1:18:01 Speaker 03 Your potato salad that you cooked.
1:18:02 Speaker 04 It made with the smashed potatoes.
1:18:03 Speaker 05 But not as many onions.
1:18:05 Speaker 03 Not as many onions. Many onions, because of the dog.
1:18:07 Speaker 05 Yeah.
1:18:07 Speaker 04 Drink, appetizer. I forgot that that's where we arrived.
1:18:10 Speaker 03 Yeah.
1:18:11 Speaker 05 Yeah.
1:18:11 Speaker 04 Didn't even get into talking about appetizer. Dessert, pizza hut, ice cream factory.
1:18:16 Speaker 05 Yes.
1:18:17 Speaker 04 With a milkshake.
1:18:19 Speaker 05 No, not with a milkshake, just with some strawberry crunch sprinkles that sparkly.
1:18:24 Speaker 04 And are you having a milkshake after the meal?
1:18:26 Speaker 05 I know. If I did, it would be.
1:18:28 Speaker 04 So that, that a milkshake does not in any way feature in this thing.
1:18:32 Speaker 03 It's not gonna be in the menu.
1:18:33 Speaker 05 No, but it would if it was just drinks.
1:18:35 Speaker 04 Yeah. And you wanna be surrounded by dogs for the whole thing?
1:18:39 Speaker 05 Yes.
1:18:40 Speaker 04 How do you feel about that?
1:18:41 Speaker 05 Who? Me?
1:18:44 Speaker 05 Really, I mean, I'm pleased.
1:18:46 Speaker 04 Yeah.
1:18:47 Speaker 03 Yeah, happy with that.
1:18:47 Speaker 05 Yeah, it sounds lovely.
1:18:50 Speaker 03 I'm excited about the very small bowl of pasta and like to see that be brought to the table.
1:18:54 Speaker 05 Yeah.
1:18:55 Speaker 03 Would you be excited if you, someone brought you a tiny little bowl of edible pasta?
1:18:58 Speaker 05 I'd be so excited.
1:18:59 Speaker 03 Yeah.
1:19:00 Speaker 05 Especially if it all, you know, it was made from all the same ingredients as the large version.
1:19:04 Speaker 03 Yeah.
1:19:05 Speaker 05 I'd be thrilled. That's what, you know, it's a dream really.
1:19:10 Speaker 03 Thanks so much for coming to the dream restaurant, Chi.
1:19:12 Speaker 05 Thanks for having me.
1:19:13 Speaker 04 Thank you.
1:19:19 Speaker 03 Well, there we are, James. What a menu, what an episode.
1:19:23 Speaker 04 Yeah, delicious.
1:19:24 Speaker 03 Absolutely loved that episode.
1:19:26 Speaker 04 Yeah, had a lot of fun.
1:19:28 Speaker 03 I feel like I've meditated.
1:19:30 Speaker 04 Yeah.
1:19:30 Speaker 03 Do you know what I mean? I feel very at peace.
1:19:32 Speaker 04 Yeah, but like, I feel like I've meditated and dropped something at the same time.
1:19:37 Speaker 03 Yeah, yeah.
1:19:38 Speaker 04 I feel relaxed, but also a bit weird.
1:19:40 Speaker 03 A bit on edge, yeah.
1:19:41 Speaker 04 Yeah.
1:19:42 Speaker 03 She's fantastic. Do watch Things You Should Have Done on iPlayer. It is a brilliant show. And I think actually this episode has given you a taste of the sort of.
1:19:52 Speaker 04 Yeah.
1:19:53 Speaker 03 The, the general sort of vibe of the show.
1:19:55 Speaker 04 Yeah, and like, I mean, and then there's so much content that Lucia's put out online as well.
1:19:59 Speaker 03 Oh, yeah.
1:20:00 Speaker 04 You can watch all of that too. So you can just like, there's a whole world to dive into.
1:20:04 Speaker 03 Absolutely. And of course, you didn't say fake sushi grass, James.
1:20:08 Speaker 04 Thank you.
1:20:08 Speaker 03 Thank you very much for that, Chi. Right, we'll go then, will we?
1:20:13 Speaker 04 I think we'll go, we'll wander off into the afternoon.
1:20:16 Speaker 03 Yes.
1:20:17 Speaker 04 Into the evening.
1:20:18 Speaker 03 Into the morning.
1:20:18 Speaker 04 Go our separate ways, live our own lives, you know, free, happy men with lucky lives.
1:20:26 Speaker 03 Three Happy Men With Lucky Lives. It's the new name of the podcast. Off Menu is no more. It's now called Three Happy Men With Lucky Lives.
1:20:33 Speaker 04 Yeah. We'll go and do different.
1:20:36 Speaker 03 Bye.
1:20:37 Speaker 04 Bye.
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1:21:23 Speaker 02 Hey, we're Nick and Jack, hosts of The Best One Yet. Behind every episode, there's research, emails, spreadsheets, and our shared Google Doc, the headline hammer.
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