Melvin Odoom

Radio DJ, presenter, and supportive-man-to-new-stand-up-comedians, Melvin Odoom is this week’s dream diner. And he’s choosing menu choices no one has ever picked before. Melvin Odoom is on ‘Celebrity Masterchef’. Watch the full series on BBC iPlayer here https://www.bbc.co.uk/programmes/b007mtf0. Follow Melvin on Instagram https://www.instagram.com/melvinodoom and TikTok https://www.tiktok.com/@melvinodoom @melvinodoom Watch the video version of this episode on the Off Menu YouTube https://www.youtube.com/@offmenupodcast. 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. Ed Gamble is on tour in 2027 with ‘Fresh Hell’. For dates and tickets go to edgamble.co.uk https://edgamble.co.uk/ 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 Ben Williams and Megan McCarthy for Plosive https://www.plosive.co.uk/. Artwork by Paul Gilbey https://www.instagram.com/pushgilbey/ (photography and design). Hosted on Acast. See acast.com/privacy https://acast.com/privacy for more information.

• 0:00Speaker 00

  Hello, it's Ed here from the Off Menu podcast that you are listening to right now. You'll know that I'm doing a brand new stand-up comedy show on tour next year, fresh hell. And we are delighted to announce that we are doing two more shows at the London Palladium, Friday the 19th of March, Saturday the 20th of March. You've got to come to these shows, they're going to be great, they're on sale now. Edgamble.co.uk for ticket details.

• 0:25Speaker 01

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• 0:39Speaker 02

  Everybody, listen up.

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• 1:57Speaker 00

  Welcome to the Off Menu podcast, taking the peaches of conversation, grilling them on the coals of humour, drizzling them in the honey of friendship and a little dollop of the creme fraiche of the internet.

• 2:12Speaker 04

  What's that dish called?

• 2:13Speaker 00

  I don't know, grilled peaches with honey, I guess.

• 2:14Speaker 04

  I want it.

• 2:15Speaker 00

  Yeah.

• 2:15Speaker 04

  That is a gamble.

• 2:16Speaker 00

  You could put basil on it as well, that'd be quite nice.

• 2:18Speaker 04

  It's James Acaster, together we own a dream restaurant. Every single week, we're inviting a guest and we ask them the favour ever start a main course, dessert, side dish and drink, not in that order. And this week, our guest is...

• 2:28Speaker 00

  Melvin Odoom. We love Melvin.

• 2:32Speaker 04

  Melvin is superstar DJ. We have been on panel shows with Melvin when we started out.

• 2:37Speaker 00

  Yeah.

• 2:38Speaker 04

  Started doing TV shows. He was so nice and welcoming, so funny and so good to hang out with on those shows. So he's got a very special place in our heart. I'm so glad we've finally got Melvin on the podcast.

• 2:49Speaker 00

  One thing I probably won't say to Melvin, because I don't want to bring up this gig. But I once did a corporate gig.

• 2:56Speaker 04

  Yeah.

• 2:57Speaker 00

  And you had to go on and do 20 minutes, but it was just people walking around like it was a party. So no one listened, it was all really awful people. Melvin was on DJing later.

• 3:06Speaker 04

  Yeah.

• 3:07Speaker 00

  And him and Ricky, who he DJs with.

• 3:09Speaker 04

  Yep.

• 3:09Speaker 00

  I went on and they literally stood right at the front and watched the whole thing and laughed really loudly while everyone else was talking.

• 3:17Speaker 04

  Yeah, yeah.

• 3:17Speaker 00

  And I was just like, these two guys are total legends.

• 3:20Speaker 04

  They are absolutely, they're really supportive of everyone around them. If you're working with Ricky and Melvin, they've got your back.

• 3:27Speaker 00

  Yes, yeah, yeah. So we're very happy to have Melvin on, he's so funny, he's such a sweet man. Check him out on Celebrity MasterChef as well.

• 3:34Speaker 04

  Yeah, but listen, Melvin, we love you, but if you say the secret ingredient, we are going to kick you out of the dream restaurant. And this week, the secret ingredient is Doom Bar.

• 3:42Speaker 00

  Doom Bar, Odoom. Doom Bar, the beer.

• 3:45Speaker 04

  Doom Bar, the beer, Doom Bar.

• 3:47Speaker 00

  Yeah. Odoom's such a cool name, man. It's a real shame he's not entrenched in the heavy metal community, because Odoom would be perfect.

• 3:55Speaker 04

  Be really cool.

• 3:56Speaker 00

  Yeah.

• 3:57Speaker 04

  Like, yeah, I mean, you can maybe introduce him to the heavy metal community. I think Melvin is such a, like, he does support everyone.

• 4:03Speaker 00

  Yeah.

• 4:04Speaker 04

  If you did take him to a metal event, I think he'd really jump in.

• 4:06Speaker 00

  I'd take him to a Doom gig, a Doom metal gig.

• 4:08Speaker 04

  Doom metal, yeah, yeah.

• 4:09Speaker 00

  Doom metal.

• 4:10Speaker 04

  Odoom metal.

• 4:11Speaker 00

  Take him to Yob.

• 4:13Speaker 04

  But yeah, if he picks that, he's out.

• 4:15Speaker 00

  Yeah, yeah, see you later, Melvin, sorry, and thanks for the support. This is the Off Menu Menu.

• 4:19Speaker 04

  Melvin Odoom.

• 4:30Speaker 04

  Welcome, Melvin, to the dream restaurant.

• 4:32Speaker 05

  Easy.

• 4:33Speaker 04

  Welcome, Melvin Odoom, to the dream restaurant. I've been expecting you for some time.

• 4:37Speaker 05

  You know what, it's mad, because I was thinking about this on the way here, that I kind of have watched you guys blow up into these big superstars.

• 4:47Speaker 04

  Superstars.

• 4:48Speaker 05

  Do you remember that show that we did years ago called Sweat the Small Stuff?

• 4:51Speaker 04

  Yes, absolutely.

• 4:52Speaker 05

  When I was like a team captain and you both came on as guests. And I just both, I thought that both of you were so hilarious. And to now watch you grow into these massive superstars is such a big deal. I'm just almost, I don't know if proud is the right word.

• 5:05Speaker 00

  You can say proud if you want, Melvin.

• 5:07Speaker 05

  Yeah, I'm proud of you.

• 5:08Speaker 04

  You were very, you were very, very supportive.

• 5:11Speaker 05

  Yes, I didn't do anything.

• 5:12Speaker 04

  I remember doing Sweat the, no, I remember doing Sweat the Small Stuff. We hadn't done much TV.

• 5:16Speaker 00

  That was my first panel show ever.

• 5:17Speaker 04

  Yeah, probably my first panel show ever. And you were very, you know, you could have just been like, okay.

• 5:22Speaker 05

  Right.

• 5:23Speaker 04

  I know a couple of whippersnappers coming on this, I'm annoyed at these like super green comics week after week. Some people would have that jaded attitude, Melvin, but you were really laughing, you'd say afterwards, guys, oh, man, you're so funny.

• 5:35Speaker 05

  You were both genuinely funny. And when I think back to that show, there were so many comedians on there who are doing great things now. Like, Ramesh did it as well, Rob Beckett did it, Tom Allen, there's so many names that came through. And that would have been the first time I saw them on TV as well. So you're part of that fraternity, I feel.

• 5:53Speaker 00

  It was a good proving ground, it was a good sort of first TV thing for a lot of comics.

• 5:57Speaker 04

  Without wanting to sound like an old man comic, there's not that many for young comedians anymore on TV.

• 6:03Speaker 05

  Well, now it has started with the SNL UK.

• 6:06Speaker 00

  Yeah.

• 6:07Speaker 05

  But you're right, prior to that, there hasn't been anything for young comedians.

• 6:11Speaker 04

  They have the same cast every week. This was like, every comic, go on this, learn how to do a panel show, you know. I mean, now, sadly, Grimmy, who hosted that show is our enemy.

• 6:21Speaker 00

  Yes.

• 6:23Speaker 05

  Why is Grimmy your...

• 6:23Speaker 00

  It's a rival food podcast.

• 6:25Speaker 04

  It's a rival food podcast, we can't, we can't trust him.

• 6:28Speaker 00

  We can't be complimenting Grimmy on this, really, really.

• 6:30Speaker 05

  You never mention him generally.

• 6:31Speaker 00

  We try not to.

• 6:31Speaker 04

  For the first time he's ever been mentioned.

• 6:33Speaker 00

  Yeah.

• 6:33Speaker 05

  Would you have him on the podcast?

• 6:35Speaker 04

  No.

• 6:35Speaker 05

  No.

• 6:36Speaker 04

  Never.

• 6:37Speaker 05

  Who's, who's started first?

• 6:39Speaker 00

  We did.

• 6:39Speaker 05

  Okay.

• 6:40Speaker 04

  Yeah, absolutely.

• 6:40Speaker 05

  All right, cool.

• 6:41Speaker 04

  We've had Angela on.

• 6:42Speaker 00

  We've had Angela on.

• 6:43Speaker 05

  Angela's fine.

• 6:44Speaker 00

  Yeah.

• 6:44Speaker 05

  No, we regret that now.

• 6:45Speaker 04

  We regret that. It was before they had their podcast. We didn't know we had a spy here.

• 6:50Speaker 05

  Right.

• 6:51Speaker 04

  And if you're spying on us right now and you're going to start some food-related stuff.

• 6:54Speaker 05

  Definitely not.

• 6:55Speaker 04

  So help me, even though you encouraged us when we were new comedians, before we were mega superstars, we won't be happy with you, Melvin, if you're spying on us right now, if this is a spy mission.

• 7:05Speaker 00

  If you're going to call Grimmy as soon as this finishes.

• 7:07Speaker 05

  I do love Grimmy, he does his show next door to us, actually.

• 7:10Speaker 04

  Does he now?

• 7:11Speaker 05

  Yeah, because he's Six Music and Radio One, so he's like about two studios away.

• 7:14Speaker 04

  Still see him a lot, do you talk about Sweat the Small Stuff with Grimmy?

• 7:17Speaker 05

  He, he doesn't really talk about that, just because he's got this superstar lifestyle. Well, he knows all the big celebrities, but yeah.

• 7:22Speaker 00

  Yeah, he knows some big celebs.

• 7:24Speaker 05

  And, I mean, you guys know some names.

• 7:26Speaker 00

  Yeah, we have some good celebs as well.

• 7:27Speaker 04

  Yeah.

• 7:28Speaker 00

  Have you done Dish?

• 7:29Speaker 05

  I haven't done Dish.

• 7:30Speaker 00

  But you're on this one, so.

• 7:31Speaker 05

  I won't do it now.

• 7:32Speaker 00

  Yeah.

• 7:32Speaker 05

  Yeah.

• 7:33Speaker 00

  It's actually in your contract.

• 7:35Speaker 05

  Really?

• 7:35Speaker 00

  You're not allowed to do Dish.

• 7:36Speaker 05

  Is that for real?

• 7:37Speaker 00

  Forever, yeah, yeah, yeah.

• 7:39Speaker 04

  You can't do it.

• 7:40Speaker 05

  Okay, fair.

• 7:41Speaker 04

  That's why Dish has never had Hugh Davis on.

• 7:43Speaker 00

  Yeah.

• 7:44Speaker 04

  We had him and he can't do Dish now.

• 7:46Speaker 05

  I wonder if you guys fight for guests?

• 7:48Speaker 00

  Yeah, I mean, sometimes we'll get an availability check for a guest and then not hear anything back and then they pop up on Dish and I've got to say, it puts me in a bad mood for the rest of the day.

• 7:56Speaker 05

  Okay, good to know.

• 7:57Speaker 00

  Yeah.

• 7:58Speaker 04

  Pretty annoying.

• 7:59Speaker 00

  Yeah.

• 8:00Speaker 05

  Okay, so note to self, don't do Dish.

• 8:02Speaker 04

  Don't do it.

• 8:03Speaker 05

  Yeah.

• 8:03Speaker 04

  And note to everyone, not just to self.

• 8:05Speaker 00

  Don't do Dish.

• 8:05Speaker 05

  Can I mention to Grimmy that I've done this?

• 8:08Speaker 04

  Yeah, yeah, definitely, make sure he knows.

• 8:09Speaker 00

  Rub it in his face.

• 8:10Speaker 05

  Okay, cool.

• 8:11Speaker 04

  Say it was great.

• 8:11Speaker 05

  Let's take some pictures and I'll show them off.

• 8:13Speaker 00

  Yeah.

• 8:13Speaker 04

  Yeah.

• 8:14Speaker 05

  I'll do it tomorrow.

• 8:15Speaker 04

  Get him, do you like cooking?

• 8:16Speaker 05

  I, I think I, I'm an okay cook. I'm doing a cooking show at the moment, I'm doing Celebrity MasterChef.

• 8:25Speaker 00

  That's a big show, man.

• 8:26Speaker 05

  I can't give anything away.

• 8:28Speaker 00

  That's, I mean, to be cooking on a national stage like that is quite intimidating.

• 8:32Speaker 04

  Yeah.

• 8:32Speaker 05

  It's, yeah, I wasn't nervous until you said that, but yes, you're right.

• 8:36Speaker 04

  Haven't you filmed it already?

• 8:38Speaker 05

  We have, yeah.

• 8:38Speaker 04

  Yeah, yeah, so you don't need to be...

• 8:40Speaker 00

  Yeah.

• 8:40Speaker 05

  But when it goes out.

• 8:41Speaker 04

  They're going to watch you.

• 8:42Speaker 00

  Everyone's going to see it, Melvin, everyone's going to see your cooking.

• 8:44Speaker 05

  Okay.

• 8:45Speaker 00

  And that's, and it's everyone in the nation.

• 8:47Speaker 05

  Okay, yeah.

• 8:48Speaker 04

  Everyone in the nation.

• 8:48Speaker 05

  It doesn't, that doesn't help again.

• 8:50Speaker 00

  No.

• 8:50Speaker 05

  No. And I can't say anything without, because, without giving it away.

• 8:54Speaker 00

  Yeah, you don't want to give anything away, but you look pretty confident sat here, I'll be honest. I can see it in your eyes.

• 8:58Speaker 05

  Well, I love food, which is why I'm here.

• 9:00Speaker 00

  Yeah.

• 9:01Speaker 05

  So I've kind of learnt enough to get away with cooking for myself and making sure things taste delicious. But like, the best cook in the world for me is my mum, I think no one can beat my mum.

• 9:11Speaker 00

  Yeah.

• 9:11Speaker 05

  Like, in Ghanaian.

• 9:12Speaker 00

  Has your mum been on Dish?

• 9:13Speaker 05

  She's never been on Dish, no, so you'd like her as well.

• 9:15Speaker 00

  Maybe we'll get your mum on here.

• 9:17Speaker 05

  Yeah, after, you should get rid of me right now and have her on the podcast.

• 9:21Speaker 04

  Happily, we can do that if you want, Benito, can we get rid of Melvin?

• 9:24Speaker 05

  Yeah. She lives in like North London, so it'll take about an hour and a half for her to get here.

• 9:29Speaker 04

  For any of us who want to figure out where we are.

• 9:32Speaker 00

  So she's cooking Ghanaian food?

• 9:34Speaker 05

  Yeah, and like in Ghana, do you have many Ghanaian friends?

• 9:38Speaker 00

  We've had a couple of Ghanaian heritage guests on.

• 9:40Speaker 04

  We have, yes, I mean, a nice pivot there from whether we've got Ghanaian friends. We've met some Ghanaian.

• 9:48Speaker 04

  Everyone who's been on the show is our friend.

• 9:50Speaker 05

  Okay, good. Well, in that case, you would know that in Ghanaian culture, like, food is like a big, big deal. How we make everyone feel welcome. I feel like Ghanaians are like the most welcoming people. If you was to go to my dad's house right now, he would like start making you a sandwich and sit you, in doubt, sit you down in front of the table and just get you to feel comfortable. And we do that with food. And I'd say like, there's a different food for each mood and for each feeling. So if I'm sick, my mum would make you her hot pepper soup or something like that. Or there's a thing called bungu, which is quite a starchy, it looks like a bowl, and you kind of like pound it together and you have it with like hot pepper stew or fish or meat, stuff like that. So yeah, my mum's food is like my number one thing.

• 10:33Speaker 04

  Wow. So will it feature on the menu or do you not want to do any spoilers?

• 10:36Speaker 05

  It's gonna feature later on, yeah.

• 10:38Speaker 04

  Good.

• 10:38Speaker 00

  I love different food for every mood.

• 10:40Speaker 05

  Yeah, yeah, because I don't you think?

• 10:42Speaker 00

  Also, the first mood you mentioned was sick.

• 10:45Speaker 05

  Yeah, because I didn't wanna

• 10:48Speaker 05

  because I didn't wanna ruin my

• 10:50Speaker 00

  Yeah, okay.

• 10:51Speaker 05

  My happy mood.

• 10:51Speaker 00

  Yeah, yeah, okay, yeah, yeah, yeah. What's your mood today?

• 10:55Speaker 04

  Sick. I'm in a sick mood.

• 10:57Speaker 05

  Yeah, sick's not really a mood, is it? You're right, okay, fair play.

• 11:03Speaker 04

  It could be.

• 11:04Speaker 05

  It could be. I'm in a sick mood. It depends, because there's sick as in a that's a sick outfit you're wearing, yeah.

• 11:11Speaker 04

  Yeah, you said you'd been hanging out with Craig David recently. If you told Craig David you're in a sick mood, he'd be pretty happy to hear that.

• 11:16Speaker 05

  He'd love that.

• 11:16Speaker 04

  Yeah, yeah.

• 11:17Speaker 05

  And he's a lovely man.

• 11:18Speaker 00

  Have you ever been for an ice cream with Craig David? And if you have, would you say, what's your flavour?

• 11:27Speaker 05

  You knew this was coming, didn't you? Because I thought he was gonna do something to do with like the days.

• 11:31Speaker 04

  What day?

• 11:31Speaker 00

  Oh, yeah, yeah. Well, we could do that now.

• 11:33Speaker 05

  Yeah.

• 11:35Speaker 04

  What day was it on and what's your flavour?

• 11:40Speaker 00

  Sunday, I'm trying to do. Sunday, Ice Cream Sunday.

• 11:44Speaker 04

  Oh, yeah, but Sunday is having sex.

• 11:46Speaker 00

  Sunday.

• 11:46Speaker 05

  Yeah.

• 11:47Speaker 00

  Is he having sex on Sunday?

• 11:48Speaker 04

  Yeah, yeah. No, he chills on Sunday.

• 11:50Speaker 00

  He chills on Sunday.

• 11:50Speaker 04

  Which is perfect.

• 11:51Speaker 00

  Yeah.

• 11:52Speaker 05

  See, I'm really bad with like jokey puns.

• 11:55Speaker 00

  Yeah.

• 11:56Speaker 05

  Can I try now?

• 11:56Speaker 00

  Yeah, yeah, yeah.

• 11:57Speaker 05

  I've got one, but I need to fill you in.

• 11:59Speaker 00

  Okay. Oh.

• 12:00Speaker 05

  That was it.

• 12:01Speaker 00

  That's good. Yeah.

• 12:02Speaker 05

  You missed it.

• 12:03Speaker 00

  Yeah. No, I really liked it.

• 12:05Speaker 05

  I feel this bad.

• 12:05Speaker 04

  For a while, I had to like quickly in my head, Google Craig David.

• 12:09Speaker 00

  Yeah.

• 12:09Speaker 04

  Like stuff. And I was like, oh, yeah.

• 12:11Speaker 05

  First ever tune from him.

• 12:12Speaker 00

  Yeah, I think we've done the main three.

• 12:14Speaker 05

  Yeah, those are the top ones.

• 12:15Speaker 04

  We haven't really done the one that he did the

• 12:17Speaker 00

  Well, I don't know which. Sometimes you get mixed up with Craig David. I'm like, what was him and what was Bo Selector?

• 12:23Speaker 04

  Yeah.

• 12:24Speaker 05

  Never say that to him.

• 12:26Speaker 04

  No, never bring up Bo Selector. But like, but obviously the first song I heard him do was the one that he says

• 12:32Speaker 05

  Fill me in.

• 12:33Speaker 04

  Now, I can't actually remember the lyrics to it because people used to sing it to a kid in my class at school and change the lyrics to make fun of the fact he had B.O. So in my head

• 12:42Speaker 00

  Ree E Wine.

• 12:43Speaker 04

  Ree E Wine. Say Bo Selector.

• 12:46Speaker 00

  And the crowd say B.O. Selector.

• 12:47Speaker 04

  Yeah, that was, yeah, yeah. And they didn't say selector, they said sweater, because this kid sweated a lot.

• 12:53Speaker 05

  So I was the B.O. kid.

• 12:56Speaker 05

  Not because I smelled, but because I was small.

• 12:58Speaker 04

  Yeah.

• 12:59Speaker 05

  I would always get, people would make fun of me.

• 13:01Speaker 04

  Oh, I'm sorry, Melvin.

• 13:02Speaker 05

  Yeah, it's all right.

• 13:05Speaker 04

  Still a sparkling water, Melvin.

• 13:06Speaker 05

  Initially, I wanted to go still, but this is my dream menu, right? So I'm gonna go for sparkling because I feel like it's more of a treat.

• 13:16Speaker 00

  Yes.

• 13:16Speaker 05

  And it reminds me of like my family home. My mum would have a little bottle of Perrier water by the side with a twist of lime. You don't see that anymore. And we weren't allowed to have it. So anytime she left the room, I would sneak in and have a few sips of it.

• 13:33Speaker 04

  Because that was her water.

• 13:34Speaker 05

  That was her. It was almost like, like an elixir.

• 13:37Speaker 04

  Yeah.

• 13:38Speaker 05

  It was like a special divine type of water.

• 13:40Speaker 04

  Yeah.

• 13:40Speaker 05

  And so, yeah, mum's Perrier water with a twist of lime would be my go-to.

• 13:44Speaker 00

  Did it almost taste better because it was stolen?

• 13:47Speaker 05

  I have a, not stolen.

• 13:49Speaker 00

  Well, she told you to not have it and it was her water and she went out the room and you had a sip of it.

• 13:54Speaker 04

  He's such a square, this guy.

• 13:55Speaker 05

  I like to use the word burrow.

• 13:56Speaker 00

  You were gobbing it back into the bottle?

• 13:58Speaker 05

  Well, not, if, we've got the same saliva, same DNA. So it doesn't really count.

• 14:03Speaker 04

  That works.

• 14:04Speaker 05

  It's like, if, if, if you're, if your brother or your siblings were to use your toothbrush, that'd be fine, no?

• 14:11Speaker 04

  No, not fine. It happened to me once.

• 14:13Speaker 05

  Really?

• 14:14Speaker 04

  Yeah, yeah, yeah. It was bad. Me and my brother discovered that we had unknown, they'd been using each other's toothbrush for, the same toothbrush for months.

• 14:20Speaker 05

  See, you didn't even notice though, because it's the same mouth.

• 14:23Speaker 00

  Same mouth.

• 14:23Speaker 05

  Same DNA.

• 14:24Speaker 04

  Yeah, sure, same mouth, same DNA. But it was bad when I was like, I was brushing my teeth with the door open. And I turned around and my brother stops in the corridor, looks at me, goes, that's my toothbrush. And I looked at him, this is my toothbrush. And both of us at the same time went, oh, no.

• 14:38Speaker 00

  I will challenge Melvin's idea that you have the same mouth.

• 14:42Speaker 04

  Yeah, we don't have the same mouth.

• 14:43Speaker 05

  Same, same DNA, same saliva.

• 14:45Speaker 04

  I don't think it's exactly the same because if I got, if I did a crime.

• 14:49Speaker 00

  Yeah.

• 14:49Speaker 05

  Right. Wouldn't it work if you took?

• 14:50Speaker 04

  And the cops got my DNA, they wouldn't go, oh, it's a member of the Acasta family, but we don't know which one because they've all got exactly the same DNA.

• 14:57Speaker 05

  So does that only use work for urine if you're trying to give like a sample? Like, let's say if they do like drug tests at your workplace.

• 15:04Speaker 00

  Yeah.

• 15:04Speaker 05

  It only works for

• 15:05Speaker 04

  For example.

• 15:05Speaker 05

  For example. I'm not saying I'd do that.

• 15:07Speaker 04

  They're not, they're not testing like, I think they're just testing like what's in

• 15:11Speaker 05

  Oh, so it's just

• 15:12Speaker 04

  What is in the urine? They're not going like

• 15:14Speaker 00

  Yeah, that is yours.

• 15:14Speaker 04

  Is this your urine or not?

• 15:16Speaker 05

  So you can use any urine, is what you're saying?

• 15:17Speaker 00

  Yeah, clean urine. If someone's used clean urine.

• 15:20Speaker 05

  Why do people in the films always use like someone that's related to them?

• 15:22Speaker 04

  Because I think because it's somebody who would do it for them. Who would go, yeah, okay, I'll do that to help you.

• 15:28Speaker 05

  Okay.

• 15:28Speaker 04

  But they don't go like, for when the cops test it to see if it's

• 15:32Speaker 00

  They're just testing for drugs, they're not testing for whose urine it is.

• 15:34Speaker 05

  That's good to know. We've learnt a lot, all of us today.

• 15:37Speaker 04

  We already knew this.

• 15:38Speaker 00

  That's why they always make them go in the toilet.

• 15:40Speaker 05

  I feel like we've collectively learnt that.

• 15:41Speaker 00

  Yeah.

• 15:42Speaker 04

  Yeah, yeah.

• 15:42Speaker 00

  Because they always go in there and do the sample.

• 15:44Speaker 05

  Right.

• 15:45Speaker 00

  And then the person will have like a bottle strapped to their leg or something.

• 15:48Speaker 05

  Yes.

• 15:48Speaker 00

  Because they have to do it. The way they're trying to make sure it's theirs is by doing, them doing it sort of in front of them.

• 15:53Speaker 05

  Okay, right, okay. All right, that makes sense.

• 15:55Speaker 00

  Also, I just don't, yeah, brothers don't have the same mouths.

• 15:58Speaker 05

  This, but the same DNA.

• 15:59Speaker 00

  Oh, this, I don't, I think you can differentiate.

• 16:02Speaker 05

  Different DNA.

• 16:03Speaker 00

  Yeah.

• 16:03Speaker 05

  Well, have you tested it? You're saying this, but have you lined up, like, let's say, like, do you have a brother?

• 16:09Speaker 00

  Yeah, but he's half brother, so there's

• 16:11Speaker 05

  It doesn't count. I need a full brother.

• 16:13Speaker 00

  Full brother.

• 16:13Speaker 05

  And then would you, you get your partner and then you blindfold them?

• 16:17Speaker 00

  Yeah.

• 16:17Speaker 05

  And then you'd both kiss the partner and see if they could tell the difference. These are tests.

• 16:21Speaker 04

  Why is that the first test you come up with?

• 16:22Speaker 05

  Scientific.

• 16:23Speaker 04

  I'm not that scientist.

• 16:24Speaker 05

  It is, if it was my science.

• 16:26Speaker 04

  That is science.

• 16:27Speaker 05

  Yeah.

• 16:27Speaker 04

  Yeah, so

• 16:28Speaker 05

  Biology.

• 16:29Speaker 04

  I get my brother to kiss my girlfriend.

• 16:30Speaker 05

  And then see if they could tell the difference.

• 16:32Speaker 00

  Because it's same mouth.

• 16:33Speaker 05

  Same mouth. We haven't tested it, so we don't know the results yet. That's all I'm saying.

• 16:37Speaker 00

  And that's a good idea for a TV show.

• 16:39Speaker 05

  Exactly.

• 16:40Speaker 00

  It feels

• 16:40Speaker 04

  Have you got a brother?

• 16:42Speaker 05

  I have a half brother called Isaac in America.

• 16:44Speaker 04

  Well, maybe you could half kiss your wife.

• 16:51Speaker 05

  We could test that out, yeah.

• 16:52Speaker 00

  This is a great TV show, guys.

• 16:53Speaker 05

  Yeah.

• 16:54Speaker 04

  Yeah?

• 16:55Speaker 00

  Yeah.

• 16:55Speaker 05

  We share the winners.

• 16:57Speaker 00

  It's called That's My Brother.

• 16:58Speaker 05

  That's My Brother.

• 16:59Speaker 04

  I think we need to like contact the people who made Naked Attraction. They'd make this. They'd make this.

• 17:04Speaker 05

  How did they have so many seasons of that show?

• 17:07Speaker 04

  Because it's people naked getting revealed slowly.

• 17:09Speaker 00

  Because all genitals look different.

• 17:11Speaker 05

  No, that's not the thing that I'm confused about. I've got a friend who was a researcher on that show. She was like, it's the hardest show to book because people pull out all the time. Not in that way.

• 17:20Speaker 04

  Yeah, yeah.

• 17:21Speaker 05

  But because of the, you know, the embarrassment of doing the show. Sounds like, how have you got so many people? And you know, they don't get paid for it.

• 17:29Speaker 04

  Right, I didn't know that.

• 17:29Speaker 05

  They get expenses.

• 17:30Speaker 00

  Yeah.

• 17:31Speaker 05

  I should be giving away all these secrets.

• 17:33Speaker 00

  But apparently, so this is what I heard about the show, is that sometimes people would just not show up who were supposed to be on it. So they'd have to just go out onto the street and be like, can you come in and do? Yeah, yeah, yeah.

• 17:42Speaker 05

  Do you know another little secret?

• 17:43Speaker 00

  Please.

• 17:44Speaker 05

  The studio stinks.

• 17:47Speaker 05

  Serious, serious, that's what I've heard.

• 17:49Speaker 04

  You've picked the right people to share that secret with. That's funny.

• 17:54Speaker 05

  Yeah.

• 17:54Speaker 00

  And apparently freezing cold as well.

• 17:56Speaker 05

  Oh, really?

• 17:56Speaker 00

  So it was just like when

• 17:58Speaker 04

  A lot of people would try and get themselves beforehand.

• 18:02Speaker 05

  Yeah, I would want to.

• 18:02Speaker 04

  Would try and get themselves a bit, but, but, but they weren't allowed on camera if they were fully hard.

• 18:08Speaker 00

  Yeah.

• 18:08Speaker 04

  So they would have to try and like get themselves to that sweet spot.

• 18:11Speaker 00

  Yeah.

• 18:11Speaker 04

  And sometimes they would go over the sweet spot.

• 18:14Speaker 00

  Yeah.

• 18:14Speaker 04

  And they would get told they can't go on and they'd be really angry and gutted, but well, fully erect.

• 18:19Speaker 00

  Yeah.

• 18:19Speaker 05

  Wow. I mean, that's an art form in itself to get to the sweet spot.

• 18:26Speaker 00

  The sweet spot is.

• 18:27Speaker 05

  You're either, you know, one or the other.

• 18:30Speaker 00

  Yeah.

• 18:30Speaker 04

  Yeah, just to try and get it in that window.

• 18:32Speaker 00

  Mid point.

• 18:32Speaker 05

  Yeah.

• 18:33Speaker 00

  And you have to get it in that window.

• 18:34Speaker 04

  And yeah, yeah.

• 18:37Speaker 05

  In that space of time.

• 18:38Speaker 04

  Yeah.

• 18:39Speaker 05

  So impressive.

• 18:39Speaker 00

  So I think for, but for that's my brother.

• 18:43Speaker 00

  It, it's not the same set, is it? Cause if anything, you need everything covered apart from the lips.

• 18:48Speaker 05

  Yes.

• 18:49Speaker 04

  Yeah. So maybe like two things that come.

• 18:51Speaker 00

  Yeah.

• 18:51Speaker 05

  Well, we can still use part of the set. So you know what it goes.

• 18:55Speaker 00

  Yeah.

• 18:56Speaker 05

  So maybe we do it an upside down version.

• 18:59Speaker 00

  Yeah.

• 19:00Speaker 05

  So it's just the face.

• 19:01Speaker 00

  Yeah.

• 19:01Speaker 05

  And then the body.

• 19:02Speaker 00

  But you can't see the face because then you'll know if it's your brother or not.

• 19:06Speaker 05

  Oh, yeah.

• 19:06Speaker 04

  Your partner's blindfolded for the whole thing.

• 19:08Speaker 05

  Oh, I was thinking about blindfolding them and then you can just.

• 19:10Speaker 00

  Well, then we don't need the screen.

• 19:11Speaker 05

  We don't even need that. Yeah. You've saved money already.

• 19:13Speaker 00

  Yeah.

• 19:14Speaker 04

  Pop lobs or bread? Pop lobs or bread, Melvin? Oh, doom. Pop lobs or bread?

• 19:17Speaker 05

  Bread. Sour dough. Have you been to Honey and Smoke yet?

• 19:21Speaker 04

  No.

• 19:22Speaker 00

  No, I mean, I, I need to go. Everyone tells me to go. To all of their, all of their places, the Honey and Co places. I've got to go to Honey and Smoke.

• 19:30Speaker 05

  Yeah, it's, it's easy. It's like, cause you guys are always in central anyway. It's easy to go to. It's very, very, it's very chill. And I get, cause I've been listening to you guys and a lot of the time you lot have tried a lot of the restaurants. And so with my menu, I've tried to select places I don't think you've gone to yet.

• 19:47Speaker 04

  Okay.

• 19:47Speaker 00

  This is good. This is smart.

• 19:48Speaker 05

  So I want, I want to try and educate at the same time.

• 19:51Speaker 04

  Thank you.

• 19:51Speaker 05

  Um, and like.

• 19:52Speaker 04

  You've taught us so much already.

• 19:56Speaker 05

  Thank you. You're welcome. So when I, when I did the show with James, when we did, um, Would I Lie To You? I spoke about my friend Edis.

• 20:03Speaker 04

  He did.

• 20:04Speaker 05

  And he's Turkish Cypriot. And so obviously, you know, they're big on kebabs and stuff like that. And so like their menu is quite Mediterranean. But they do the best sourdough bread there. It's like this massive ball comes with like the most amazing butter. They bake it there. Sometimes like, oh, just that would be like my go to start and I won't have, have anything else there. It's just so delicious. So yeah, sourdough bread.

• 20:26Speaker 04

  Can we talk about your friend again? Or was it Edis?

• 20:28Speaker 05

  Edis Kaime.

• 20:29Speaker 04

  So from what I remember, when we did Would I Lie To You together, he used to sell people rubbers at school?

• 20:35Speaker 05

  Yeah. Well, not sell the rubbers. He would clean the rubbers.

• 20:38Speaker 04

  He would clean the rubbers.

• 20:39Speaker 05

  It was his service. Yeah.

• 20:42Speaker 05

  Yeah. So he would come to, the thing is, the way you said it, you were cracking me up when we talked, spoke about. So I explained that. He would, he'd basically come to school and he had this service for like 50 to 30 pence. He'd come and clean your rubber. He would add this amazing scent and no one knew how he did it.

• 20:59Speaker 00

  Yeah.

• 20:59Speaker 05

  But he used to just get like the, the, uh, spray, the car spray, like the air freshener and use that to freshen up the rubber. And then you'll put it like in your pencil case and organise it for you. He was just very, he was a businessman before.

• 21:12Speaker 00

  Yeah.

• 21:12Speaker 05

  You know, before his age. Entrepreneur is the word I was looking for. And so like, he did that. And now he like does property and stuff like that.

• 21:19Speaker 00

  Of course he does. Yeah.

• 21:20Speaker 05

  He's had that mind from, from years ago, but he's still my best, one of my best friends now.

• 21:24Speaker 00

  Why do you need, why do you need a rubber cleaner?

• 21:26Speaker 05

  It was just a nice service.

• 21:29Speaker 05

  Cause imagine you.

• 21:30Speaker 00

  So sincere. The way Melvin looked to me is the sincerest that anyone's ever looked at me.

• 21:35Speaker 04

  Melvin's eyes is completely lit up.

• 21:37Speaker 00

  Just a nice.

• 21:38Speaker 04

  Trying to communicate that thread, how nice it would be.

• 21:41Speaker 05

  Well, just imagine you're in class.

• 21:42Speaker 00

  Yeah.

• 21:43Speaker 05

  Yeah. And the person next to you, the student next to you opens up their pencil case and they've got a clean rubber. Yeah. And then you open up yours. Yours is dirty.

• 21:51Speaker 00

  Dirty rubber. Yeah.

• 21:52Speaker 05

  Edis comes in and goes, I'll clean that for you. What are you gonna do?

• 21:54Speaker 00

  Yeah. Well, I understand what he did.

• 21:57Speaker 05

  30 pence.

• 21:58Speaker 00

  But why do you need to have a clean rubber?

• 22:01Speaker 05

  It's, it was just, it's almost, it's almost like saying to you, uh, Ed, why do you need a clean car? You don't actually need a clean car, but it's nice to have it clean.

• 22:08Speaker 00

  Well, James is gonna drop me in here.

• 22:10Speaker 04

  Yeah, his car's disgusting. It's mouldy inside.

• 22:12Speaker 05

  Oh, yours is a bad example.

• 22:13Speaker 04

  He left it for so long. Yeah.

• 22:14Speaker 05

  All right. Why do you need a clean, um, pair of trainers? You don't need, they don't need to be clean. It's just nice to have clean trainers.

• 22:21Speaker 00

  Yeah.

• 22:22Speaker 04

  It's got you there.

• 22:23Speaker 00

  But, but then sometimes the fashion is to not have clean trainers, isn't it?

• 22:26Speaker 05

  If sometimes.

• 22:26Speaker 00

  Yeah.

• 22:27Speaker 05

  But for me, I like to have clean trainers. Yeah. In fact, I've got these ones and I love those.

• 22:31Speaker 00

  Yeah. These, but these aren't very clean. They're a bit battered now.

• 22:34Speaker 05

  Well, you're on purpose though.

• 22:35Speaker 00

  Well, no, I mean, I just like to wear my trainers.

• 22:37Speaker 05

  The travises are okay to be.

• 22:39Speaker 00

  Yeah, yeah. Okay, good. Right.

• 22:40Speaker 04

  Could be a different language now.

• 22:41Speaker 00

  Yeah.

• 22:42Speaker 04

  I've no idea what is being said, what people are talking about with the trainers.

• 22:47Speaker 04

  The, the clean rubbers made more sense.

• 22:50Speaker 04

  And all this.

• 22:51Speaker 00

  I guess if you're using a dirty rubber, you'll get like pencil like marks on it anyway.

• 22:56Speaker 05

  You'll get smudges as well if it's a dirty rubber. So it actually did make sense.

• 23:00Speaker 04

  Do you want to run Ed through the way that he would clean the rubbers? Because that.

• 23:04Speaker 05

  So he'd take it, he'll take it home over the weekend.

• 23:07Speaker 00

  He'd take him over the weekend.

• 23:08Speaker 05

  Well, everyone. So he.

• 23:09Speaker 00

  He couldn't do it on the site.

• 23:10Speaker 05

  Well, no, cause he takes multiple rubbers. So he'd take like maybe mine and then maybe like my other friend Josiah's.

• 23:16Speaker 00

  Yeah.

• 23:17Speaker 05

  Then he'll go home with let's say seven or eight rubbers, goes to his little workshop shed. Give him a little clean. Now, he didn't really, he didn't reveal the way he cleaned them. I just knew about the, he told me later on in life.

• 23:29Speaker 04

  Well, you told us that he cleaned them by rubbing them on paper.

• 23:32Speaker 05

  I did, dude. That was another method. Was, yeah, you're right. Which we didn't know.

• 23:36Speaker 00

  No.

• 23:37Speaker 05

  It was all a secret.

• 23:39Speaker 00

  Yeah. If you just rub them on clean paper, then the whole point of rubbers is they do go down and you will have a clean.

• 23:44Speaker 05

  I don't think we realised that as children. We were young. We make mistakes.

• 23:48Speaker 00

  Do you remember the rubbers that were like, were they pink on one end and blue on the other end?

• 23:51Speaker 04

  Yeah.

• 23:51Speaker 05

  Yeah, I do remember.

• 23:52Speaker 00

  And the blue one was supposed to be for ink.

• 23:54Speaker 04

  Yeah.

• 23:54Speaker 00

  But all it did was just like eradicate.

• 23:56Speaker 04

  It never worked. Yeah, it never worked. You absolutely ripped your page to shit.

• 24:00Speaker 05

  And wasn't there like a, do you remember Tippex?

• 24:03Speaker 04

  Yes.

• 24:03Speaker 05

  That was rubbish, wasn't it?

• 24:04Speaker 00

  Tippex mouse? Did you have a Tippex mouse?

• 24:06Speaker 05

  No. Oh, yeah, yeah. Yeah, yeah.

• 24:08Speaker 00

  The Tippex mouse.

• 24:08Speaker 05

  I do like that. And there were straighter lines.

• 24:10Speaker 00

  Yeah.

• 24:10Speaker 04

  Yeah, really.

• 24:11Speaker 05

  That was a good one.

• 24:12Speaker 04

  But then writing over it all bumpy.

• 24:14Speaker 00

  Oh, yeah. They were, I mean, all I did was use it to write my name on stuff and like.

• 24:19Speaker 04

  Oh, yeah.

• 24:19Speaker 00

  Use the Tippex to like do a pentagram on my ring binders.

• 24:22Speaker 04

  That's cool.

• 24:23Speaker 00

  Yeah.

• 24:23Speaker 05

  That's really cool.

• 24:24Speaker 00

  Yeah, yeah. Sick.

• 24:28Speaker 04

  Your dream starter, Melvin.

• 24:29Speaker 05

  My dream starter is, I'm quite simple with my starters, to be honest with you. I'm a chicken shop and olives guy or halloumi.

• 24:40Speaker 00

  Chicken shop and olives?

• 24:41Speaker 05

  Yeah. So, I mean, I didn't want to say the name of chicken shop in case I wasn't allowed to.

• 24:44Speaker 04

  You can say all the names.

• 24:45Speaker 05

  I can say all the names.

• 24:46Speaker 00

  People love it when.

• 24:47Speaker 05

  I do. Nando's. Like, Nando's olives, I think are the best olives.

• 24:51Speaker 00

  They are.

• 24:51Speaker 05

  To be honest, I don't think I ate olives until Nando's.

• 24:54Speaker 00

  Yeah.

• 24:55Speaker 05

  I'm, I don't know. Were you the same?

• 24:57Speaker 04

  I had had olives before, but I think it's a lot of people's introduction to olives and sometimes it's the only olives people want. They are very good.

• 25:05Speaker 05

  And it's not just olives. They put garlic in there and mushrooms.

• 25:08Speaker 00

  Yeah.

• 25:09Speaker 04

  There was a pepper maybe?

• 25:10Speaker 05

  Yeah. I just think it is the pinnacle of olives. I think people look down on it because it's a chicken shop, but actually they're better than most places.

• 25:17Speaker 00

  I agree. I, I love those olives so much. Like, I look forward to the olives.

• 25:21Speaker 05

  Oh, good. I'm not alone on this.

• 25:22Speaker 00

  No, totally not.

• 25:23Speaker 04

  And they've really nailed their ratios now. Over the years, they've changed like, there's the purple olives and the green olives. They've realised that most people like the greens.

• 25:31Speaker 05

  Yeah.

• 25:32Speaker 04

  So they've like let the greens be like most, most of it is green olives.

• 25:35Speaker 05

  Yeah.

• 25:36Speaker 04

  And those other things that we mentioned, there's like bits of those in there, but they're not going nuts on the mushrooms and the peppers and the garlic.

• 25:41Speaker 05

  I'm glad you noticed that, James, cause I don't think people did really recognise the, the ratio. That's actually a great word there. The, the ratio of the peppers. Cause you're right, the black ones were disgusting.

• 25:50Speaker 04

  Yeah, I wasn't into the.

• 25:51Speaker 05

  You eat them because if you've paid for it, but they were.

• 25:53Speaker 00

  I think now and again, I mean, but the greens need to be the stars.

• 25:57Speaker 04

  Yeah.

• 25:57Speaker 00

  Right? And then the really salty hit of the, the black purple olives are like, woo, that's nice.

• 26:03Speaker 05

  Little, yeah.

• 26:03Speaker 00

  Yeah, but then the, the big fat green guys, that's where it's at.

• 26:07Speaker 04

  And the garlic as well.

• 26:08Speaker 00

  And for me, the garlic.

• 26:09Speaker 04

  The garlic's great.

• 26:10Speaker 05

  Oh, yeah. I love, I love.

• 26:11Speaker 00

  The garlic.

• 26:11Speaker 05

  Actually eat the garlic?

• 26:12Speaker 00

  Yeah.

• 26:12Speaker 05

  Do you?

• 26:13Speaker 00

  Yeah.

• 26:13Speaker 05

  Do you?

• 26:14Speaker 04

  That's how you tell the difference between Ed is brother.

• 26:19Speaker 00

  Cause they're, they're pickled. So there's all of the like garlicky, horrible garlicky thing is sort of taken out of them. So they're just sort of like a crunchy little, uh, slight garlicky hint.

• 26:28Speaker 05

  I think I'd always be worried because of like, when I looked at this, like the, the, kind of like the menu, I thought about a lot of date scenarios. Cause a lot of the time when I'm out, well, back in the day before I was, um, when I was single, I would, if I was going to dinner, it would be because I'm on a date of some kind. And I would never eat a clove of garlic on a date, just in case, you know, it goes very well.

• 26:51Speaker 00

  You've got to be careful about that sort of thing.

• 26:52Speaker 04

  Well, I've got to say, Melvin, you're already introducing us to some places we've never heard of before on the podcast. Um, so the mission accomplished already with the starter.

• 27:02Speaker 00

  What a pick. Places you've definitely not been.

• 27:04Speaker 04

  Yeah. Places that have never been mentioned on the pod. Just some really, just some really niche. People who know know, but you know, not everyone knows about this super.

• 27:16Speaker 00

  We've never been there.

• 27:17Speaker 04

  Exclusive spot, Nando's.

• 27:20Speaker 05

  No, no, no. Actually, actually talking of apologies on the Nando's, cause obviously you've been there before, but I wanted to mention another restaurant that you may not have heard. Dan's Le Noir.

• 27:30Speaker 00

  Have heard of it, not been.

• 27:32Speaker 04

  I've not heard of it, not been.

• 27:32Speaker 05

  I don't know if it's still, still running, but for years it used to be my go to. Do you know what it's about?

• 27:38Speaker 04

  Go on.

• 27:38Speaker 05

  It's where you dine in the dark.

• 27:40Speaker 04

  I have heard of this. Yeah, yeah, yeah.

• 27:42Speaker 05

  And all the waiters are blind. And so it basically kind of heightens your senses because of you, you can't see anything. And then your taste and your smell is intensified.

• 27:52Speaker 04

  Now, I hate to not move on from it, but perfect location to play.

• 27:56Speaker 00

  That's my brother.

• 27:57Speaker 05

  Oh, yeah. We could, so you could do that and then have something to eat after.

• 28:01Speaker 00

  Difficult to put that on telly though.

• 28:02Speaker 05

  Yes.

• 28:03Speaker 04

  Infrared?

• 28:03Speaker 00

  Completely in the dark.

• 28:04Speaker 05

  Yeah, cause there used to be a show where it was infrared. What was that? I think it was called Dating In The Dark.

• 28:10Speaker 04

  Okay.

• 28:10Speaker 05

  Yeah.

• 28:11Speaker 00

  Yeah, I vaguely remember dating in the dark.

• 28:12Speaker 04

  I do remember that. But I remember seeing the trailer for it. Yeah, definitely Channel Four. Um, I remember seeing the trailer.

• 28:17Speaker 00

  Like the late night big brother footage as well, if you tuned in on E4.

• 28:20Speaker 05

  So we could do it.

• 28:21Speaker 00

  You could watch it all, watch it in infrared.

• 28:23Speaker 04

  Glow where the eyes are glowing.

• 28:24Speaker 05

  More money on, on cameras though now.

• 28:26Speaker 00

  Yeah. Well, we're gonna, we're gonna really splash out for it. It's my brother, I think.

• 28:29Speaker 04

  Yeah.

• 28:29Speaker 05

  Yeah.

• 28:30Speaker 04

  You don't, well, you got a good idea.

• 28:31Speaker 00

  Yeah.

• 28:32Speaker 05

  Top show.

• 28:33Speaker 04

  You don't.

• 28:33Speaker 05

  It depends what channel takes it though.

• 28:35Speaker 04

  Well, it's gonna be Channel Four.

• 28:36Speaker 05

  Okay, yeah.

• 28:37Speaker 04

  Channel five at a push.

• 28:38Speaker 00

  Yeah.

• 28:39Speaker 04

  But like, it'll be Channel Four.

• 28:40Speaker 05

  Okay, good.

• 28:41Speaker 04

  Well, they'll bite our hands off.

• 28:42Speaker 00

  Yeah.

• 28:43Speaker 04

  For this.

• 28:44Speaker 05

  For something like that.

• 28:45Speaker 00

  Brother's hands off.

• 28:46Speaker 04

  Yeah. Yeah, they wouldn't.

• 28:50Speaker 04

  I guess, yeah.

• 28:51Speaker 00

  So your dream starter is, and I want to say, I'm saying this like, olives from Nando's?

• 28:55Speaker 05

  Yeah, olives from Nando's.

• 28:57Speaker 00

  Yeah.

• 28:57Speaker 05

  And then a halloumi.

• 28:59Speaker 00

  Yeah.

• 28:59Speaker 05

  From a place called Skewed.

• 29:01Speaker 00

  Okay.

• 29:02Speaker 04

  Okay, I've not heard of this.

• 29:03Speaker 00

  Not heard of Skewed?

• 29:03Speaker 05

  I thought you would have heard of Skewed.

• 29:05Speaker 04

  We haven't.

• 29:06Speaker 05

  Oh, Skewed is, um, a little place in, around Cockfosters area. Uh, like, but it's a rating cuisine.

• 29:13Speaker 00

  Yeah.

• 29:13Speaker 05

  But I just think they do like the best halloumi.

• 29:16Speaker 00

  Talk us through the halloumi. Why is the halloumi so good?

• 29:18Speaker 05

  For, for me, I like, uh, when you talked about ratio, I like, I don't like halloumi that looks too pale.

• 29:23Speaker 00

  Mm-hmm.

• 29:23Speaker 05

  I want it to be like nicely tanned.

• 29:25Speaker 04

  Yeah.

• 29:26Speaker 00

  Yeah.

• 29:26Speaker 05

  Like, like a mixed racial dark skin, brother. So I think that's the way my halloumi should look.

• 29:31Speaker 00

  Sure. That's not what That's My Brother's about, by the way.

• 29:33Speaker 05

  No, no.

• 29:34Speaker 04

  No, can't make that clear enough to any Channel 4 commissioners who are listening. That's not what That's My Brother is about.

• 29:40Speaker 05

  It could be, uh.

• 29:41Speaker 00

  It could be.

• 29:42Speaker 05

  Yeah.

• 29:42Speaker 00

  But you're hosting this.

• 29:43Speaker 05

  Yeah, okay, cool.

• 29:44Speaker 00

  Yeah.

• 29:45Speaker 05

  Fine. But yeah, a nice browned halloumi.

• 29:48Speaker 00

  Yeah.

• 29:48Speaker 05

  Almost crispy.

• 29:49Speaker 00

  Yeah.

• 29:50Speaker 05

  I would say, not too moist.

• 29:52Speaker 00

  Mm-hmm.

• 29:52Speaker 05

  And I don't, I don't like a squishy halloumi.

• 29:54Speaker 00

  Mm-hmm.

• 29:54Speaker 05

  You know, that's.

• 29:55Speaker 04

  You don't like a squeaky?

• 29:56Speaker 00

  It can be squeaky, can't it, the halloumi?

• 29:58Speaker 05

  No, don't do that.

• 29:59Speaker 04

  I'm with you.

• 29:59Speaker 05

  Yeah. And quite thin, because some people have it quite chunky. I don't like it too chunky.

• 30:03Speaker 04

  Have you been to Bubba?

• 30:04Speaker 05

  No, what's that?

• 30:05Speaker 00

  Just about to shout that out.

• 30:06Speaker 04

  Yeah, Bubba has really good halloumi. They do this like chamomile and honey, uh, halloumi.

• 30:11Speaker 05

  Chamomile.

• 30:11Speaker 04

  No squeak. Exactly how you describe colour-wise.

• 30:14Speaker 05

  Really?

• 30:15Speaker 04

  Yeah, just sit there with a knife.

• 30:17Speaker 00

  It's like the whole block, isn't it, basically?

• 30:18Speaker 04

  The whole block. You've just got it right there.

• 30:19Speaker 05

  Where's this place?

• 30:20Speaker 00

  There's a few. Yeah, uh, there's one in Soho.

• 30:23Speaker 04

  There's one in, uh, Spitalfields.

• 30:25Speaker 00

  Yeah.

• 30:25Speaker 05

  Okay, all right, I'll check that out.

• 30:27Speaker 04

  It's, uh, well worth it.

• 30:28Speaker 00

  It's, uh, yeah, it's all veggie.

• 30:31Speaker 05

  Okay.

• 30:31Speaker 00

  And they do like, uh, it's like a tasting menu, but you can order things individually as well, but the, the tasting menu is the thing to go for and they do like, they just keep bringing stuff. It's all so good.

• 30:41Speaker 05

  And how do you pronounce it, Baba?

• 30:42Speaker 04

  Bubba.

• 30:43Speaker 05

  Bubba.

• 30:43Speaker 00

  Bubba.

• 30:44Speaker 04

  B U B A L A.

• 30:46Speaker 05

  Yeah, bubba, that's how you say, uh, sorry, I was thinking of something else.

• 30:50Speaker 04

  No, go on.

• 30:51Speaker 00

  Do the hands.

• 30:51Speaker 04

  Go on, say it.

• 30:52Speaker 05

  Bubba. It's like how you say baby in a certain language.

• 30:56Speaker 04

  We all thought you were gonna say boobs.

• 30:57Speaker 05

  No.

• 30:58Speaker 04

  You're doing this gesture with your hands. We're like.

• 31:02Speaker 00

  You're like, that's how you say.

• 31:03Speaker 05

  No, because.

• 31:03Speaker 00

  No, never mind.

• 31:04Speaker 05

  Don't like, like, certain characters in films go like, bubba, bubba, bubba, or is it bubba?

• 31:08Speaker 00

  Bubba.

• 31:09Speaker 05

  Bubba.

• 31:09Speaker 00

  Yeah, bubba, yeah.

• 31:10Speaker 04

  Babushka.

• 31:11Speaker 00

  Yeah.

• 31:11Speaker 05

  Babushka.

• 31:12Speaker 04

  Yeah.

• 31:12Speaker 00

  Yeah. It's a nice word to say, isn't it?

• 31:14Speaker 05

  It's lovely. Rolls off the tongue.

• 31:16Speaker 04

  Yeah, well, you should try that halloumi. I think you'd like it.

• 31:18Speaker 05

  I'll check it out. No, I'll add it to my list.

• 31:20Speaker 04

  But you want the skewed halloumi for this?

• 31:21Speaker 05

  Skewed halloumi for this.

• 31:22Speaker 00

  Does it come with like a sauce or anything, or is it just the grilled, the grilled or fried halloumi?

• 31:26Speaker 05

  It doesn't need the sauce. It really doesn't. It's, it's so delicious, so tasty. They do like, uh, they do an amazing kind of like a chili sauce there.

• 31:35Speaker 00

  Mm-hmm.

• 31:36Speaker 05

  Which you could, you can have with it. But if I'm making halloumi at home, then I usually have it with like hot honey.

• 31:41Speaker 00

  Nice.

• 31:41Speaker 05

  Which I've only been introduced to in the last few years.

• 31:44Speaker 00

  It's a very, it's a very now thing, I think.

• 31:46Speaker 05

  Yeah, but who, who invented that? Like, that person? They've not got credit for it. Someone decides to put chili and honey and go, and they've come up with it and they're not getting any credit.

• 31:55Speaker 04

  That's true.

• 31:55Speaker 00

  The first time I heard about hot honey was like a New York pizza place do a pizza. I can't even remember the name of the place, but I know it just became a thing at this maybe Brooklyn pizza place.

• 32:05Speaker 05

  Hmm.

• 32:05Speaker 00

  Where it would be, they'd put hot honey on the pizza. And now you see it loads here.

• 32:09Speaker 05

  I think that's, honey is a game changer for me.

• 32:11Speaker 00

  Yeah.

• 32:11Speaker 05

  I put in everything.

• 32:13Speaker 04

  Just honey in general?

• 32:14Speaker 05

  Honey, I put honey in absolutely everything. If I make a protein shake, there's honey in it.

• 32:17Speaker 04

  Yeah.

• 32:18Speaker 05

  Like cereals, honey in it, tea, mint tea. I love mint tea.

• 32:22Speaker 00

  How much honey are you getting through?

• 32:23Speaker 05

  Um.

• 32:28Speaker 04

  Keep this pause in.

• 32:28Speaker 05

  Three bottles a month.

• 32:30Speaker 04

  What?

• 32:30Speaker 05

  No, yeah.

• 32:31Speaker 00

  That's so much honey.

• 32:32Speaker 04

  How big are these bottles?

• 32:34Speaker 00

  Yeah, proper, proper sized bottles. Squeasy honey.

• 32:36Speaker 05

  I do squeeze in, I do jars if I'm doing manuka. Manuka for teas.

• 32:40Speaker 04

  Okay, yeah, manuka honey, that, that's expensive as well.

• 32:43Speaker 05

  I'm done all right.

• 32:45Speaker 04

  Spending a lot of money on the honey. Would you call you, would you just like, you like Winnie the Pooh, would you say?

• 32:52Speaker 05

  I don't, I don't mind that as a name.

• 32:53Speaker 04

  Walk around the house sometimes in just a t-shirt?

• 32:55Speaker 00

  Yeah.

• 32:57Speaker 05

  Well, I don't, I don't feel comfortable being naked from the bottom down in the house. Cause there was a, a time when I was, uh, staying with a partner in a hotel and she was sharing the room with her friend and the boyfriend. And the boyfriend came into the room and he was quite upset that we were in his, in his partner's room and my partner's room. So he threw an ice bucket over my head.

• 33:21Speaker 04

  What?

• 33:22Speaker 05

  And I felt like I wanted to be angry, but I felt vulnerable because I was so naked.

• 33:27Speaker 00

  Hang on, so you were in.

• 33:27Speaker 04

  So hold on, I'm not following this story.

• 33:29Speaker 00

  We're gonna have to dig into this.

• 33:30Speaker 05

  What, what did I miss out? What wasn't clear?

• 33:32Speaker 04

  The whole story was too much. Here, here's what I think you just said.

• 33:36Speaker 05

  Go on.

• 33:36Speaker 04

  Is that?

• 33:36Speaker 05

  Yeah, go on.

• 33:37Speaker 04

  Uh, you and your partner were sharing a hotel room with her friend.

• 33:42Speaker 05

  No, no. So, okay, I missed out a bit. So I was at a club.

• 33:48Speaker 04

  Okay.

• 33:48Speaker 05

  And, and the girl that I was dating.

• 33:50Speaker 04

  Yeah.

• 33:50Speaker 05

  Was like, I'm gonna come to the same club.

• 33:52Speaker 04

  Yeah.

• 33:52Speaker 05

  And I'm gonna get a hotel down the road.

• 33:54Speaker 04

  Yeah.

• 33:54Speaker 05

  Right? And she was like, but I'm gonna share the hotel with my mate.

• 33:58Speaker 04

  Yeah.

• 33:58Speaker 05

  But don't worry, she's gonna stay with her boyfriend somewhere else.

• 34:01Speaker 04

  Yeah.

• 34:01Speaker 05

  Right? And so we all got to the club and we went back to the hotel.

• 34:06Speaker 04

  Yeah.

• 34:06Speaker 05

  And then when we were asleep in bed, her friend, who was sharing the room with her, came back to collect some things. But she also came back with the dude that she was dating.

• 34:16Speaker 04

  Yeah.

• 34:17Speaker 05

  Right? And he didn't like the fact that I was in this room, because he was like, what are you doing in here in my girl's shared bedroom? So he was just fuming with me for no reason.

• 34:25Speaker 00

  He hadn't, he didn't know the situation.

• 34:27Speaker 05

  He didn't know the situation. So he was just angry and I was trying to like be friendly.

• 34:31Speaker 04

  You just got a t-shirt on.

• 34:32Speaker 00

  And you had no trousers or pants on.

• 34:33Speaker 05

  I had nothing on.

• 34:34Speaker 04

  Oh, you're naked.

• 34:35Speaker 05

  I was just explaining I don't like being vulnerable.

• 34:37Speaker 04

  Okay.

• 34:38Speaker 05

  In places.

• 34:39Speaker 00

  Yeah.

• 34:39Speaker 05

  Like, I just feel like if you're naked, you're not safe.

• 34:41Speaker 00

  Yeah.

• 34:42Speaker 05

  Because of that experience now.

• 34:44Speaker 00

  Yeah.

• 34:44Speaker 05

  So there was a, an ice bucket next to us, because we may have had some shampoo that day.

• 34:48Speaker 00

  Yeah.

• 34:49Speaker 05

  So like I said, I'm doing all right.

• 34:50Speaker 04

  Yeah, yeah.

• 34:51Speaker 05

  So we had some shampoo. It was, so there's this little bucket of just ice and he pulled it over me. And I felt like I couldn't do anything because I didn't have any clothes on. I didn't want to jump out of bed and start, you know, arguing with the guy. Cause I wasn't protected.

• 35:02Speaker 00

  You're in, stay covered up.

• 35:03Speaker 05

  So generally now I'm always covered.

• 35:05Speaker 04

  Was it, but when did this happen? Was it pre or post ice bucket challenge?

• 35:09Speaker 05

  Oh, it was, it was pre ice bucket.

• 35:12Speaker 04

  So you couldn't even raise money?

• 35:13Speaker 05

  Yeah. And also the ice bucket challenge is seen as a positive now, you know?

• 35:18Speaker 04

  Yeah, it seemed good.

• 35:18Speaker 05

  Whereas, but back then it was.

• 35:20Speaker 00

  Back then it was an attack.

• 35:21Speaker 05

  Yeah.

• 35:21Speaker 00

  Yeah. And also the last thing you want, if you're naked, is for someone to dump ice on you.

• 35:25Speaker 05

  You don't want it.

• 35:26Speaker 00

  Cause shrinkage.

• 35:27Speaker 04

  Shrinkage.

• 35:28Speaker 05

  Which, you know, no one wants.

• 35:31Speaker 04

  Yeah, especially if you're about to go naked attraction, which you were.

• 35:35Speaker 00

  Yeah.

• 35:38Speaker 00

  Which is another bit of the story you missed out.

• 35:39Speaker 04

  Yeah, yeah.

• 35:43Speaker 04

  That's my brother.

• 35:43Speaker 00

  Yeah.

• 35:47Speaker 00

  Correct.

• 35:48Speaker 05

  Is that clear now?

• 35:49Speaker 04

  Yeah, yeah.

• 35:49Speaker 05

  So yeah, I should.

• 35:50Speaker 00

  So you like honey, but you don't want to wear no trousers or pants in your house?

• 35:53Speaker 05

  Never.

• 35:53Speaker 04

  Because a man was dumped an ice bucket on your head when you were naked.

• 35:57Speaker 05

  Correct, correct, yeah.

• 35:59Speaker 00

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

• 36:06Speaker 04

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

• 36:11Speaker 00

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

• 36:31Speaker 04

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

• 36:41Speaker 00

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

• 37:03Speaker 04

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

• 37:06Speaker 00

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

• 37:18Speaker 04

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

• 37:22Speaker 00

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• 37:38Speaker 04

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• 37:50Speaker 00

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• 37:56Speaker 04

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

• 38:05Speaker 03

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• 38:29Speaker 04

  Your dream main course, Melvin?

• 38:30Speaker 05

  Mum's jollof rice with chicken, spicy chicken.

• 38:34Speaker 04

  Here we go, rack up another Ghanaian rice jollof.

• 38:37Speaker 05

  How many jollofs have you had on this?

• 38:38Speaker 00

  We've had a fair few jollofs, but obviously.

• 38:41Speaker 05

  Do you know the jollof thing? Do you know the jollof story?

• 38:43Speaker 00

  The jollof story we hear a lot, depending on who we've got, it's Nigerian versus Ghanaian.

• 38:48Speaker 05

  Yeah, I just think it's important for you to know.

• 38:50Speaker 00

  Yeah.

• 38:50Speaker 05

  It's an important thing for you to know and for you to know that the Ghanaian jollof is the better jollof.

• 38:55Speaker 00

  Yes.

• 38:55Speaker 04

  Okay.

• 38:56Speaker 05

  Yeah. And what Nigerian did you have on it?

• 38:59Speaker 00

  Quite a few people. I mean, basically.

• 39:01Speaker 05

  It's a friendly rivalry, by the way.

• 39:02Speaker 00

  It's been a while since anyone's actually pushed a particular type of, because like we've had a few guests on. In the early days, everyone would come on and they'd say that Ghanaian's the best or Nigerian's the best. But then we had, we had a period of time now where people have come on and gone, no, you know what? I don't get involved in all that.

• 39:18Speaker 05

  Oh, really?

• 39:19Speaker 00

  Or people have gone like, actually shout out these other Ghanaian, because actually we're both just like copying this other jollof, the OG.

• 39:26Speaker 05

  I think the, I can't remember, the original may be Sierra Leone or Gabi or something.

• 39:31Speaker 00

  I doubted myself, but like.

• 39:32Speaker 05

  Yeah, I can't remember, but we're, both of us aren't the originals.

• 39:35Speaker 00

  Yeah.

• 39:36Speaker 05

  It's so funny that we've kind of taken control of this argument when we were both not the OGs.

• 39:41Speaker 04

  So it's good to have someone, you know, bring it up again and make nice of the fight.

• 39:47Speaker 05

  An important topic that people don't talk about enough.

• 39:49Speaker 00

  Yeah.

• 39:50Speaker 05

  There was a period when I wanted to have what's called a jollof off. Where we get a variety of Nigerian celebrities and Ghanaian celebrities. And we get their parents to make a jollof rice. And then we blindfold someone, because you know I love a blindfold.

• 40:07Speaker 00

  These are all your ideas of blindfold based?

• 40:09Speaker 05

  Yeah, every single idea has to have a blindfold.

• 40:11Speaker 04

  Yeah, you feel less vulnerable that way, if they're blindfolded.

• 40:16Speaker 05

  Hundred percent. And then you'll taste for the better jollof.

• 40:19Speaker 00

  Yeah.

• 40:20Speaker 05

  Because again, it's a thing that no one's.

• 40:21Speaker 00

  That could cause real problems, though.

• 40:23Speaker 05

  Like a civil war.

• 40:24Speaker 00

  Yeah.

• 40:24Speaker 04

  It's come up a lot on this podcast, so I'm sure if you speak to Ben afterwards, he could make that show review, the jollof off. As like a special, like, yeah, well, you did just online only, but straight to YouTube, like off menu spin off, you as the host.

• 40:39Speaker 05

  Yeah.

• 40:39Speaker 04

  Although you can't really be the host, because I think the host has to be.

• 40:42Speaker 05

  Yeah, I have to be.

• 40:43Speaker 04

  Completely non-miraculous.

• 40:45Speaker 05

  Yeah, I'd always be gone.

• 40:46Speaker 04

  Yeah, you need a host who's not gonna pick a side.

• 40:49Speaker 05

  Yeah, someone, a Jamaican would be fine.

• 40:51Speaker 04

  Okay, great.

• 40:52Speaker 05

  Yeah.

• 40:52Speaker 04

  Any particular?

• 40:54Speaker 05

  Ricky.

• 40:54Speaker 00

  Yeah, Ricky.

• 40:55Speaker 04

  I mean, he's a mate.

• 40:57Speaker 05

  So, all right, so someone, a Jamaican I don't like.

• 40:59Speaker 04

  No.

• 41:00Speaker 05

  Shabberanks.

• 41:02Speaker 04

  Yeah, Shabberanks, always. Well, obviously if we can get Shabberanks, we get him.

• 41:05Speaker 05

  Yeah, I'd watch that alone just for Shabberanks.

• 41:08Speaker 04

  Yeah, yeah, so it would be good to get Shabberanks. Saying Shabber, hopefully.

• 41:12Speaker 05

  Yeah, hopefully.

• 41:13Speaker 04

  Yeah.

• 41:14Speaker 05

  It's also in his contract to say Shabber.

• 41:17Speaker 00

  Yeah.

• 41:17Speaker 04

  And great.

• 41:17Speaker 05

  Yeah.

• 41:18Speaker 00

  Well, he has to say Shabber.

• 41:19Speaker 05

  Yeah.

• 41:19Speaker 00

  Yeah.

• 41:20Speaker 04

  You'd think so.

• 41:20Speaker 00

  It's like Sean Paul, you're not gonna get Sean Paul without him saying Sean Paul.

• 41:23Speaker 05

  Jason Derulo stopped saying his name also.

• 41:24Speaker 00

  Has he?

• 41:25Speaker 05

  He doesn't do it anymore. He has stopped.

• 41:27Speaker 04

  That's disappointing. There are people who stop saying it. I remember when, is his name Richard Wilson? Stopped saying, I don't believe it.

• 41:34Speaker 05

  Well, he just doesn't say, I don't believe it anymore.

• 41:36Speaker 04

  Yeah, there was a point where he made it very clear that he wasn't gonna say it anymore.

• 41:41Speaker 00

  It's nice to know how James's brain works, that he went from Shabberanks to Richard Wilson so quickly.

• 41:47Speaker 04

  You know, people who are like associated with a.

• 41:49Speaker 00

  With a certain catchphrase.

• 41:50Speaker 04

  Yeah, a really cool catchphrase. Like, so like, yeah, he was like, I'm not gonna say it. And I remember it was a proper thing. I'm not saying it anymore.

• 41:58Speaker 05

  I would have gone DJ Khalid.

• 42:00Speaker 00

  Yeah.

• 42:00Speaker 05

  Like, and another one.

• 42:02Speaker 04

  Yeah.

• 42:02Speaker 05

  Because he doesn't particularly say that much now.

• 42:04Speaker 04

  Pretty similar.

• 42:06Speaker 05

  Yeah.

• 42:06Speaker 00

  DJ Khalid and Richard Wilson.

• 42:08Speaker 05

  Yeah.

• 42:09Speaker 04

  Both got one foot in the grave, am I right?

• 42:14Speaker 05

  Yeah.

• 42:14Speaker 00

  Yeah.

• 42:15Speaker 05

  I can't say that, because I have to play all of their music. I have to be polite to all musicians.

• 42:20Speaker 04

  I think that's polite to DJ Khalid.

• 42:21Speaker 00

  Yeah.

• 42:22Speaker 05

  Okay, no, what about to?

• 42:24Speaker 04

  Richard Wilson?

• 42:24Speaker 05

  Yeah.

• 42:25Speaker 04

  Well, that was his sitcom.

• 42:27Speaker 05

  Okay, but I might have to interview him one day.

• 42:29Speaker 00

  You think one day you'll have to interview Richard Wilson from One Foot in the Grave?

• 42:32Speaker 05

  With me, you, you never know.

• 42:35Speaker 04

  You never know.

• 42:36Speaker 05

  I'll take most work available to me.

• 42:39Speaker 00

  Yeah, I'd love to see that. I'd love to see you interview Richard Wilson.

• 42:41Speaker 05

  You'll be the first person I'll call.

• 42:43Speaker 04

  I'll tell you what, I think it's unlikely. In fact, if it did happen, do you know what I'd say? Well, I don't believe it.

• 42:50Speaker 05

  No, that's good. I enjoy that kind of humour.

• 42:53Speaker 00

  So the ju, with this, I wanted to, I enjoy that kind of. Spicy chicken with the jollof.

• 43:00Speaker 05

  Has to be spicy.

• 43:01Speaker 00

  How spicy are we talking?

• 43:03Speaker 05

  It has, you have to feel it afterwards when you use the loo. Like, for me, I told you I did MasterChef and that was the mistake I made. Because my mum said to me, Mel, like, obviously people don't have hot pepper stew like you do at home. So when you do this, like, make it a bit tame, and that's where I lost points.

• 43:22Speaker 00

  Oh, it wasn't spicy enough.

• 43:23Speaker 05

  I made it too tame. I made it too tame. So that, for me, always stick to your guns.

• 43:30Speaker 00

  Yeah.

• 43:30Speaker 05

  And, you know, always be yourself.

• 43:33Speaker 00

  So the MasterChef judges were going, the next day they'd come to you and they go, I used the loo and it was fine. So you're out.

• 43:39Speaker 05

  Yeah, haven't passed.

• 43:40Speaker 00

  Yeah.

• 43:40Speaker 04

  Yeah, like, well, I know we sent you food, but since then, I've been to the toilet and I had no issues whatsoever. So you're going home.

• 43:48Speaker 05

  Yeah, that is a good barometer of the peppiness.

• 43:50Speaker 00

  Yeah.

• 43:51Speaker 05

  Yeah.

• 43:52Speaker 04

  And you want your mum to make this?

• 43:53Speaker 05

  Yeah, mum, because there's two facets to that. A, you've got delicious food, and B, you get to see your lovely mother.

• 43:59Speaker 00

  Yeah.

• 43:59Speaker 05

  Yeah?

• 44:00Speaker 00

  That's nice.

• 44:00Speaker 05

  My mum actually refused to teach me that recipe, because she was like, then you won't come and visit me anymore. And she only taught it to me because of MasterChef. That's the only reason.

• 44:09Speaker 00

  And have you seen your mum since?

• 44:10Speaker 05

  No, she's been busy. She's way too busy.

• 44:14Speaker 04

  It's a shame.

• 44:14Speaker 05

  Yeah, but we, you know, we message each other once, it's the same thing.

• 44:19Speaker 00

  Yeah, yeah.

• 44:19Speaker 05

  She's all right. She's got loads of cousins and stuff to speak to. It's really good.

• 44:24Speaker 00

  That's my cousin.

• 44:27Speaker 05

  That's spin up.

• 44:35Speaker 04

  Your dream side dish?

• 44:36Speaker 05

  My dream side dish is mac and cheese. Now, when I say mac and cheese, what do you think of?

• 44:43Speaker 04

  I think, is this a trick question?

• 44:44Speaker 05

  No, it's not.

• 44:45Speaker 00

  I think in mac and cheese.

• 44:46Speaker 05

  From where?

• 44:47Speaker 00

  I guess, I mean, I'm thinking like from like American restaurants.

• 44:51Speaker 05

  Wrong!

• 44:52Speaker 00

  Well, that is what I think of, Melvin.

• 44:54Speaker 05

  Wrong.

• 44:54Speaker 00

  Because I know what you're gonna say, but I'm, I'm allowed to think of whatever I want to think about.

• 44:58Speaker 05

  What am I gonna say?

• 44:59Speaker 00

  Barbados.

• 45:00Speaker 05

  Oh, well done.

• 45:06Speaker 00

  Yeah, I'm right, aren't I?

• 45:07Speaker 05

  Yeah, yeah.

• 45:07Speaker 00

  Yeah. And you tried to trick me by calling it mac and cheese. It's macaroni pie.

• 45:11Speaker 05

  Yeah, yeah. Okay, all right. So yeah, well done. So yeah, there's a little place called Palm Bay, Little West Indian in Essex.

• 45:20Speaker 00

  Yeah.

• 45:20Speaker 05

  And they do the best mac and pie.

• 45:22Speaker 04

  To judge the jollof.

• 45:23Speaker 05

  So I'm really impressed, because I think a lot of people get mac and cheese and mac pie mixed up.

• 45:29Speaker 00

  Yeah.

• 45:30Speaker 05

  And it is a very, very different dish, but I think the best side dish is very much a treat. So where's your go-to then for mac pie?

• 45:38Speaker 00

  I don't really have a go-to, but my mother-in-law grew up in Barbados.

• 45:42Speaker 05

  Oh, beautiful.

• 45:43Speaker 00

  So, and hence my wife is obsessed with macaroni pie and, you know, flying fish and all of that sort of stuff.

• 45:50Speaker 05

  Wonderful.

• 45:51Speaker 00

  And I've had macaroni pie a few times and absolutely delicious.

• 45:54Speaker 05

  Are you, are you both fans of West Indian food?

• 45:57Speaker 04

  Yeah.

• 45:57Speaker 05

  Yeah, okay, yeah.

• 45:59Speaker 04

  I haven't had enough of it, if I'm honest.

• 46:01Speaker 05

  Oh, I love it.

• 46:02Speaker 04

  I should have more.

• 46:02Speaker 05

  I love it. That, that, mac, mac pie and the dumplings, and they do another thing called festivals, which is almost like a rolled up donut. But it's, you know, more, a bit more savoury, but with a kind of a sweet kick to it. But those are like my, my go-to. West Indian side dishes, I think, are the best. Plantain, festivals, dumplings, mac pie, anything like that. West Indian side dishes are the best.

• 46:27Speaker 00

  Yeah.

• 46:28Speaker 05

  For me.

• 46:28Speaker 04

  Oh, yeah, macaroni pie is so good. So much cheese, cheese in it.

• 46:31Speaker 05

  Yes, it's fat.

• 46:33Speaker 04

  And it stands up, like you cut slices off it.

• 46:35Speaker 05

  It's delicious. And I went to a restaurant once and I thought it was a mac pie and they tricked me. They mentioned the American one that they brought, the American one that you, and I was, I felt so cheated.

• 46:44Speaker 04

  Yeah, angry.

• 46:45Speaker 05

  Yeah.

• 46:46Speaker 04

  Well, so where do you want this one from?

• 46:48Speaker 05

  So this one's from a place called Palm Bay in Louton, which is, so I love this one so much. I've got a little hack for Deliveroo. So if they don't deliver to your house, what I do is drive halfway to meet the driver.

• 47:02Speaker 00

  That's my hack, Mel.

• 47:04Speaker 05

  Does no, does everyone do this?

• 47:05Speaker 04

  No, no, no, everyone doesn't do it. It's not a hack, because it's more effort for you.

• 47:10Speaker 00

  It's not a hack.

• 47:11Speaker 04

  It's not a hack going.

• 47:13Speaker 00

  It's only to deliver. And if they won't deliver there, I go to the restaurant and pick it up.

• 47:17Speaker 05

  No, no, no.

• 47:18Speaker 00

  And if they won't pack it up for me, here's my hack. I'll go to the restaurant, I'll sit down at a table and I'll eat it and I'll pay at the end.

• 47:25Speaker 04

  If they don't, if they don't deliver to you, go to somewhere where they will deliver to and wait there instead.

• 47:31Speaker 05

  No, you've missed the point. No, I go as.

• 47:35Speaker 00

  And that's a Melvin hack.

• 47:37Speaker 04

  That's a hack, guys. You can take that home with you.

• 47:41Speaker 05

  What I'm saying is, I'll go as far as they deliver.

• 47:44Speaker 04

  Yeah, I know. We know what you're saying. We're telling you that's not a hack, because that's, that's you playing by their rules.

• 47:52Speaker 05

  But at least I don't have to drive all the way from North London to Louton.

• 47:56Speaker 00

  Yeah.

• 47:56Speaker 04

  Sure.

• 47:56Speaker 05

  Yeah.

• 47:57Speaker 00

  Yeah, yeah, yeah.

• 47:57Speaker 05

  So what I do is, I drive to somewhere like Chingford.

• 48:03Speaker 00

  Yeah.

• 48:04Speaker 04

  That's a hack.

• 48:05Speaker 05

  And that's like halfway through.

• 48:07Speaker 00

  Yeah, I love the idea of you sat in your car in Chingford like, I've done it again. Fooled them again.

• 48:13Speaker 04

  Filling up your car at a petrol station.

• 48:15Speaker 00

  And they're like, Melvin's parked in Chingford again, just take it over to him.

• 48:18Speaker 05

  So sometimes it can get stressful.

• 48:20Speaker 00

  Yeah.

• 48:20Speaker 05

  When they don't know what car you're in.

• 48:23Speaker 00

  Yeah.

• 48:23Speaker 05

  So you then have to chase the guy, because I usually go to car parks, is my secret.

• 48:28Speaker 00

  Oh, that's part of the hack.

• 48:29Speaker 04

  You're getting a macaroni pie delivered to a car park?

• 48:32Speaker 05

  Yeah.

• 48:33Speaker 00

  Melvin's secret.

• 48:33Speaker 04

  While you're sitting there in your car.

• 48:34Speaker 00

  Melvin's secret is he parks in a car park.

• 48:38Speaker 05

  I feel that.

• 48:39Speaker 04

  The guy comes and he does that thing where he parks the opposite way to what you're, where you're facing. So it's like two people having a secret meeting in a car park.

• 48:47Speaker 05

  Well, sometimes.

• 48:48Speaker 00

  Do you flash your lights like a dogger?

• 48:49Speaker 04

  Yeah.

• 48:49Speaker 05

  I do, I do that and horn. Horn and lights is the trick.

• 48:54Speaker 00

  Yeah.

• 48:54Speaker 05

  But sometimes the map on Deliveroo isn't as accurate as Waze.

• 48:58Speaker 00

  Yeah.

• 48:58Speaker 05

  So sometimes they say it's right by me, but it's not. It could be on the other side of the street.

• 49:02Speaker 04

  Okay.

• 49:03Speaker 05

  Uh, some of these guys.

• 49:04Speaker 04

  The hack's backfiring by the sound of things. You're now.

• 49:06Speaker 05

  Sometimes, sometimes, because, you know, I've got to let people know what works and doesn't work in case they go out and do it and there's problems.

• 49:13Speaker 04

  Sure.

• 49:14Speaker 00

  So how long's the drive from, from yours to Chingford?

• 49:17Speaker 05

  Twenty minutes.

• 49:18Speaker 00

  Twenty minutes.

• 49:18Speaker 05

  Yeah, not far.

• 49:21Speaker 04

  I'm actually quite glad that we film these now. Melvin is like absolutely cracking under the pressure of our question in here.

• 49:29Speaker 05

  I feel like I'm in a police station.

• 49:31Speaker 04

  Looking at Ed with like, just like, oh, like there's fear in his eyes. Oh my God, I've got to answer this next question.

• 49:37Speaker 05

  My hack. I'm so proud of my hack.

• 49:39Speaker 04

  Talking about the hack that I do. I drive to wherever they need me to.

• 49:42Speaker 05

  But I just, I just don't want to go all the way.

• 49:45Speaker 04

  Yeah, yeah.

• 49:45Speaker 00

  Yeah, yeah, yeah.

• 49:46Speaker 04

  I understand that. You don't want to go all the way there for your macaroni pie. So you go to a car park halfway in Chingford.

• 49:53Speaker 04

  Sometimes they don't come to this, my car park, you have to go and find them.

• 49:57Speaker 05

  So I hear what you're saying, you're saying, once you're in your car, you might as well go all the way there.

• 50:00Speaker 04

  Yeah, yeah, yeah.

• 50:01Speaker 00

  And I think just the way you presented it like.

• 50:04Speaker 05

  Oh, right. What would you have described it as?

• 50:06Speaker 00

  Just go pick up, you're just gonna go pick up food.

• 50:09Speaker 04

  Yeah, I think it's still like a compromise. I'd say it's still.

• 50:13Speaker 05

  A compromise, alright.

• 50:14Speaker 04

  It's still further than most people would wanna go.

• 50:15Speaker 05

  When I go on the Dish Podcast, I would say it's a compromise.

• 50:18Speaker 04

  Like, I would say a hack. I would only call it a hack if you get to stay at your home and they will still deliver it to you. And you've found a way of making that happen. If you have to drive to Chingford and sit in the car park.

• 50:30Speaker 05

  Well, I did think of that, but it's more costly. Because what they do is they'll deliver it to Chingford, then I send an Uber to Chingford to pick it up from there to my house.

• 50:40Speaker 00

  Again, doesn't feel like.

• 50:41Speaker 04

  Yeah, not a hack.

• 50:41Speaker 05

  No.

• 50:42Speaker 04

  Yeah, as you say, it'll cost you more.

• 50:44Speaker 00

  Yeah.

• 50:45Speaker 05

  What if you, what if you use someone else's Uber account?

• 50:48Speaker 00

  I suppose that's a hack.

• 50:49Speaker 05

  Like your mates or your housemates.

• 50:51Speaker 00

  Yeah.

• 50:51Speaker 05

  They've gone to the loo quickly, you pick up their phone, get an Uber, get the pickup and then.

• 50:56Speaker 00

  Sounds stressful.

• 50:57Speaker 04

  So the hack is order Ubers on other people's phones?

• 51:00Speaker 05

  Yeah, done.

• 51:01Speaker 04

  That's a hack.

• 51:02Speaker 00

  That's the hack.

• 51:02Speaker 05

  That's the hack.

• 51:03Speaker 04

  Anytime you want an Uber, really. It doesn't have to be for when you want a macaroni pie.

• 51:07Speaker 05

  But I think it's better when it's for the pie.

• 51:09Speaker 04

  Yeah.

• 51:10Speaker 00

  Yeah.

• 51:10Speaker 05

  Yeah.

• 51:11Speaker 00

  I think that a hack just suggests you fooled them in some way.

• 51:14Speaker 05

  I haven't fooled them.

• 51:15Speaker 04

  No, like you've beat the system.

• 51:16Speaker 05

  They've hacked me then, if that's the case.

• 51:18Speaker 04

  How's this for a hack, right?

• 51:19Speaker 05

  Go on.

• 51:20Speaker 04

  M and S do these little egg pots now that are like mixed with like smoky bean, it's a smoky bean egg pot.

• 51:26Speaker 00

  Oh, yeah, yeah, yeah.

• 51:26Speaker 04

  The shakshuka.

• 51:27Speaker 05

  Smoky bean.

• 51:28Speaker 04

  But for my taste, they're not eggy enough.

• 51:29Speaker 05

  Right.

• 51:30Speaker 04

  So I'll also get the individual egg pot, which has the spinach in it, uh, which is actually quite a deep pot as well. And I'll just like slam the smoky beans and eggs in there and then smash it all up. And then I'll make my, and then it's like a much more eggy version.

• 51:42Speaker 05

  You've made your own version of it.

• 51:44Speaker 04

  So I've got my, my egg ratio there and I've got some greens in there. That's a great hack.

• 51:47Speaker 05

  I would actually call that a remix, not a hack. That's for me more than a remix.

• 51:53Speaker 00

  An eggy remix?

• 51:53Speaker 05

  Yeah.

• 51:54Speaker 00

  James is a food DJ.

• 51:55Speaker 05

  Yeah, that's what some people say on the streets.

• 51:59Speaker 04

  I don't get him talked about on the streets.

• 52:00Speaker 05

  Yeah.

• 52:05Speaker 04

  Your drink, drink?

• 52:06Speaker 05

  Drink, drink, um, I've actually bought it for you guys.

• 52:10Speaker 04

  Okay.

• 52:10Speaker 05

  As a gift.

• 52:11Speaker 04

  Now, I did, I, I did see you had the bag, then the carry bag was black.

• 52:15Speaker 05

  Yes.

• 52:15Speaker 04

  So you can't see through it.

• 52:17Speaker 00

  Yeah, it's like you bought it from a porno store.

• 52:20Speaker 05

  But I didn't, I can assure you of that.

• 52:22Speaker 04

  But I think I know when it, it looked to me like a, a distinctive bottle. I thought you maybe bought some supermalt.

• 52:28Speaker 05

  Oh, you've had it.

• 52:32Speaker 05

  No, you've had it already.

• 52:33Speaker 00

  So far, Melvin, your plan of things that we've not had well. We've, we've got you every time.

• 52:39Speaker 05

  Who brought this, was it Nigeria?

• 52:40Speaker 04

  No, I haven't bought it in. I think I've actually just.

• 52:42Speaker 05

  You've just had it.

• 52:43Speaker 04

  I've, I've, I've tried one before, but like, hey, get him out.

• 52:47Speaker 00

  I've tasted it on a TV show before.

• 52:49Speaker 05

  No, I don't wanna do it anymore. If you've both had it.

• 52:53Speaker 00

  Oh, Melvin, it's been a long time.

• 52:55Speaker 05

  Of a first time.

• 52:56Speaker 04

  Well, I actually can't remember what it's like. It's been so long.

• 52:59Speaker 05

  I think this is.

• 52:59Speaker 04

  I do wanna drink it now.

• 53:00Speaker 05

  It's a pity sip.

• 53:01Speaker 04

  But I'd like to drink it now.

• 53:02Speaker 05

  It's a pity sip.

• 53:02Speaker 04

  Not a pity sip, I do wanna drink it.

• 53:04Speaker 05

  Alright, pretend to be excited.

• 53:06Speaker 04

  Yeah, yeah, yeah. I'm excited. I wanna drink it. I was annoyed that you, that you decided to go back on it.

• 53:11Speaker 00

  Thank you.

• 53:11Speaker 04

  Um, Melvin, last time, so I, I was, um, recently, well, not recently, but within the last year.

• 53:18Speaker 05

  Yeah.

• 53:18Speaker 04

  I was walking down the street.

• 53:20Speaker 05

  Yeah.

• 53:20Speaker 04

  And someone was walking up to me, a man who I think had been maybe, uh, he was not, he was inebriated.

• 53:28Speaker 05

  Right.

• 53:29Speaker 04

  On something and he had a bottle of supermalt.

• 53:31Speaker 05

  No.

• 53:32Speaker 04

  And as he was walking past me, he tried to shove, shove it in my hands and he went, just take it. Thanks for all the laughs. Just take it. Thanks for the laughs. Said thanks for the laughs.

• 53:41Speaker 05

  He can't be tipsy because it's.

• 53:42Speaker 04

  He wasn't drinking this.

• 53:43Speaker 05

  Oh, right.

• 53:45Speaker 04

  He's a man that I regularly bump into and mainly he's doing poppers.

• 53:48Speaker 05

  Okay.

• 53:49Speaker 04

  But, uh.

• 53:50Speaker 05

  Mainly.

• 53:51Speaker 04

  Every time I've seen him, he's been doing poppers and offers me poppers. But he offered me a supermalt once and said, please, thank you for all the laughs.

• 53:56Speaker 05

  Was that your first supermalt from him?

• 53:58Speaker 04

  No, I didn't drink it because I didn't accept it from him because I don't trust this man.

• 54:01Speaker 05

  Oh, yeah.

• 54:01Speaker 04

  I'll say hi to him when I see him, but.

• 54:03Speaker 00

  What's really funny is, uh, Ben just left the room to, uh, go and get a bottle opener and he's gonna come back in and realise that they're twist off.

• 54:10Speaker 05

  Sorry, Ben.

• 54:10Speaker 04

  But still, I, I, my, my hands are so weak that I can never do a twist off. I've had to literally.

• 54:15Speaker 00

  You've done it, man.

• 54:16Speaker 04

  Use my, I had to use my jacket.

• 54:17Speaker 05

  And that's a nice jacket.

• 54:18Speaker 04

  To put it over.

• 54:20Speaker 05

  Cheers, everyone.

• 54:20Speaker 00

  Cheers, everyone.

• 54:21Speaker 04

  Cheers.

• 54:22Speaker 05

  Eyes, has to be with the eyes. It's bad luck.

• 54:24Speaker 00

  Eyes and a supermalt.

• 54:26Speaker 05

  Yeah. Hmm.

• 54:30Speaker 05

  Drink that in, yeah?

• 54:32Speaker 00

  It's so good. It's actually sweeter than I remember.

• 54:33Speaker 04

  It is.

• 54:34Speaker 00

  That is delicious, though.

• 54:36Speaker 04

  With B vitamins.

• 54:36Speaker 05

  But it has to be.

• 54:37Speaker 04

  Taste the B.

• 54:38Speaker 05

  So it's healthy for you.

• 54:39Speaker 04

  Yeah.

• 54:40Speaker 05

  I believe.

• 54:40Speaker 04

  Yeah.

• 54:42Speaker 05

  A lot of sugar as well. No artificial sweeteners or flavours, they say.

• 54:47Speaker 04

  Yeah, I believe that there's no, I mean, it is like, there's a breadiness to it.

• 54:51Speaker 00

  Such a distinct taste, isn't it, the super, the supermalt?

• 54:55Speaker 05

  That would be the malt.

• 54:56Speaker 00

  That's the malt.

• 54:57Speaker 05

  Hmm. It has to be drunk cold.

• 54:59Speaker 04

  Yeah, yeah, absolutely.

• 55:00Speaker 00

  Oh, it's delicious.

• 55:01Speaker 04

  Weirdly can't stop sipping it.

• 55:02Speaker 00

  On a hot day.

• 55:03Speaker 04

  I should have accepted it from that guy.

• 55:05Speaker 00

  Hot day, spicy food.

• 55:07Speaker 05

  That's the go to.

• 55:07Speaker 00

  Perfect, yeah.

• 55:09Speaker 05

  Well, I feel like I've let you guys down.

• 55:12Speaker 00

  You're not at all. That's delicious. And I don't, how many supermalt's have we had in the past, Ben?

• 55:17Speaker 04

  Once.

• 55:18Speaker 05

  One supermalt? No Baba did it. Knew it was one of the Nigerians.

• 55:23Speaker 00

  He didn't bring it in.

• 55:24Speaker 05

  Okay.

• 55:24Speaker 00

  So.

• 55:25Speaker 05

  But he selected that as his.

• 55:26Speaker 00

  You win, you win automatically.

• 55:27Speaker 05

  Okay, alright, fair play.

• 55:29Speaker 04

  Yeah.

• 55:29Speaker 05

  Yeah.

• 55:30Speaker 00

  Yeah.

• 55:30Speaker 05

  I should have just done it before him because I'm gonna look like a copycat now.

• 55:34Speaker 00

  No, I don't think you look like a copycat at all. I think anyone can tell that that was genuine, you know?

• 55:38Speaker 04

  You are quite angry.

• 55:39Speaker 00

  It's still, you know, we've done so many episodes to bring in a drink that is, has only been picked once.

• 55:46Speaker 05

  Okay.

• 55:46Speaker 00

  Is nigh on, nigh on impossible now.

• 55:49Speaker 05

  Okay.

• 55:49Speaker 00

  The amount of times we've had, you know, so many other things.

• 55:51Speaker 04

  Yeah, everyone's picking, you know, Coke Zero and stuff.

• 55:54Speaker 00

  Yeah.

• 55:55Speaker 05

  Coke Zero, what a boring drink.

• 55:56Speaker 04

  So, you know.

• 55:57Speaker 00

  And we love it every time someone brings Jollof as well.

• 55:59Speaker 04

  Yeah.

• 55:59Speaker 05

  Okay.

• 56:00Speaker 00

  We love talking about the Jollof.

• 56:01Speaker 05

  Yeah. Do people bring food for you?

• 56:03Speaker 00

  No, not really. Occasionally they might bring it.

• 56:05Speaker 04

  Every now and again, but we, we do, we try and discourage it.

• 56:07Speaker 00

  Yeah.

• 56:07Speaker 05

  Okay.

• 56:08Speaker 00

  But I mean, like when, when they say it as part of their dream menu.

• 56:11Speaker 05

  Okay.

• 56:12Speaker 00

  I love chatting about Jollof and I still don't, I need to eat more Jollof.

• 56:15Speaker 04

  I ordered way too much on delivery once in, in the lockdowns. We, we'd done one of these over Zoom. So then I really, I was like, oh, I really want whatever the person who chose.

• 56:23Speaker 05

  Oh, wow.

• 56:24Speaker 04

  Found someone on delivery that did it. Did not look into the portion sizes. Humongous.

• 56:31Speaker 04

  Absolutely humongous. Sitting in my, that lasted me a week.

• 56:35Speaker 05

  Was it tasty though?

• 56:36Speaker 04

  Yeah, it's good.

• 56:37Speaker 05

  Yeah.

• 56:37Speaker 04

  Good stuff. I was like, how, how, what order, a family size?

• 56:41Speaker 05

  That's an auntie that's made it for you.

• 56:43Speaker 04

  Yeah, yeah.

• 56:43Speaker 05

  She, she's made it thinking you're gonna keep it for a week because that's what my mum would do. You'd go over to the house and she'd be like, before you leave, she'd have like a little care package for you. Good to go. Do you know what I mean?

• 56:55Speaker 00

  I used to go to, there's a street food place called Jollof Mama, um, and the boxes are absolutely gigantic.

• 57:02Speaker 05

  Yeah.

• 57:02Speaker 00

  But I'm nailing, I'm eating the whole thing.

• 57:03Speaker 05

  Well, that's part of the culture. If you go to a party, you bring your own Tupperware.

• 57:07Speaker 00

  Yeah.

• 57:07Speaker 05

  So you, you go home with extras. My mum, she's, she's such a, she likes to store food so much. I, I, uh, got her a new fridge and she refused to get rid of the old one. So if you go to my mum's house, she just has a fridge freezer in the living room. She can't get rid of it. If anyone wants a fridge freezer, let me know.

• 57:26Speaker 04

  What's in the living room? What, anything?

• 57:28Speaker 05

  What, it's still food. Like she saves up for like my sister, my niece, my nephews, anyone that wants to come over. It's, it's like the storage fridge and then the one in the kitchen is the fridge fridge.

• 57:37Speaker 04

  I love that.

• 57:38Speaker 05

  Yeah.

• 57:39Speaker 04

  Did you grow up drinking supermalt, Melvin?

• 57:41Speaker 05

  That is like any family parties.

• 57:43Speaker 04

  Yeah.

• 57:44Speaker 05

  If, that's how you test a good party. If they got supermalt, you turn up, any supermalt? Yeah. Any supermalt? No. Rubbish party.

• 57:54Speaker 04

  So I, I, I only ever went to rubbish parties. Actually, we have had a guest on before who says that, uh, Sakisa said, white parties are the worst.

• 58:01Speaker 05

  They're not, they're not. I like them.

• 58:04Speaker 04

  You sure?

• 58:04Speaker 05

  Yeah, yeah. My next neighbour used to play Agadu. Never heard it anywhere else. That was a really good white party. And we don't hear that enough now, you know? Bring it back.

• 58:14Speaker 00

  Do you, I mean, you're a DJ.

• 58:15Speaker 05

  Yeah.

• 58:15Speaker 00

  Do you ever drop Agadu?

• 58:16Speaker 05

  I don't, but if there was a nice remix.

• 58:19Speaker 00

  Yeah.

• 58:19Speaker 05

  I'd definitely drop it now, you know? I feel like if someone did like a nice house version of it.

• 58:24Speaker 00

  Yeah.

• 58:24Speaker 04

  Who?

• 58:25Speaker 05

  Like Calvin Harris.

• 58:26Speaker 04

  Of the events that you go to, can you think of any event where you'd get away with that, playing Agadu?

• 58:29Speaker 05

  What, playing Agadu?

• 58:30Speaker 00

  If there was a Calvin Harris remix.

• 58:31Speaker 05

  Agadu Butlins.

• 58:32Speaker 00

  Yeah.

• 58:32Speaker 05

  Yeah.

• 58:33Speaker 04

  Oh.

• 58:33Speaker 00

  Oh.

• 58:33Speaker 05

  Yeah.

• 58:34Speaker 00

  They'd love it at Butlins.

• 58:35Speaker 05

  Butlins Weekend though.

• 58:36Speaker 00

  Yeah.

• 58:36Speaker 05

  Yeah.

• 58:37Speaker 04

  What, what's your favourite song to DJ, Melvin? What, what, what's the one currently?

• 58:41Speaker 05

  To, to actually.

• 58:42Speaker 04

  Currently that you've, the one that you look forward to dropping the most, that you're like, oh, I'm about to play this song.

• 58:47Speaker 05

  Ooh.

• 58:47Speaker 04

  It's gonna go off. I love this track.

• 58:49Speaker 05

  Okay, so I, I love funky house music and there's an artist called Egypt. She, it's, it's been out for years, but, um, Stormzy has recently done a new tune with Odell and sampled that track, that original track. So I love playing that now because I feel like you get the old crowd who remember the original tune in the morning. And then you get the new crowd who know the Stormzy one. So I like that.

• 59:14Speaker 00

  Nice. So what's the song called?

• 59:15Speaker 05

  So the Egypt's one's called In The Morning.

• 59:18Speaker 04

  In The Morning.

• 59:18Speaker 05

  Yeah, In The Morning, yeah. Funky house, classic.

• 59:20Speaker 00

  I love, I love popping on, uh, Radio One sometimes. It's like, it's a different world for me.

• 59:25Speaker 05

  Really? Who do you listen to at the moment?

• 59:27Speaker 00

  Well, I, I listen to a lot of metal.

• 59:29Speaker 05

  Oh, is that your go to?

• 59:30Speaker 00

  Yeah, that's my go to. And I very rarely listen to the radio. So it's just all these names of like artists and stuff. I'm like, this, this could be made up.

• 59:38Speaker 05

  Well, you, well, you, you'd love, um, Alex Holcomb.

• 59:42Speaker 00

  Yeah, yeah, Alex is great.

• 59:43Speaker 05

  Yeah, Alex is sick. Jack Saunders dips into a bit of metal as well.

• 59:46Speaker 00

  Dan P Carter, of course.

• 59:47Speaker 05

  Yeah, Dan's a G. Like he's probably your go to.

• 59:50Speaker 00

  Yeah, yeah, yeah. He's a nice man.

• 59:51Speaker 05

  Um, yeah, he's a lovely man, isn't he? Are you both into metal?

• 59:54Speaker 04

  I like metal, but I like loads of different music.

• 59:56Speaker 05

  Different stuff.

• 59:57Speaker 04

  And like, I'll send Ed, every now and again, I'll hear a metal album I like. I'll send it to Ed, see what he makes of it.

• 1:00:02Speaker 05

  Okay.

• 1:00:03Speaker 04

  Often it's horrible.

• 1:00:04Speaker 00

  Yeah, James likes really weird stuff.

• 1:00:06Speaker 05

  Like what?

• 1:00:07Speaker 04

  Gutter Snipe.

• 1:00:08Speaker 05

  What? Who is that?

• 1:00:10Speaker 04

  One of my favourite albums of the year is the Gutter Snipe album, Extinction Burst. It sounds horrible.

• 1:00:15Speaker 00

  It's really gross.

• 1:00:15Speaker 05

  But what genre is it? Is it even a?

• 1:00:18Speaker 04

  Like noise metal, just like, it's just like two people in what sounds like a cellar in Leeds. Just like playing music that is meant to sound like the end of the world.

• 1:00:28Speaker 05

  Right.

• 1:00:29Speaker 04

  Uh.

• 1:00:29Speaker 05

  And you'd listen to that?

• 1:00:30Speaker 04

  I love it. I love that album. So it's one of my favourite albums.

• 1:00:33Speaker 05

  Would you, would you guys listen to that in the car? Like for me?

• 1:00:35Speaker 04

  I listen to it walking around on a nice countryside walk, maybe at bath time.

• 1:00:41Speaker 00

  I'd listen to it while I was cook, while I was cooking.

• 1:00:44Speaker 05

  Heavy metal while you're cooking?

• 1:00:44Speaker 00

  Yeah, yeah, yeah, yeah.

• 1:00:45Speaker 05

  Wow.

• 1:00:46Speaker 00

  I find very, very aggressive. Live loud music incredibly soothing.

• 1:00:51Speaker 05

  Wow, I can't like, it's weird. I'm the opposite. I'll go to the gym and listen to a slow jam.

• 1:00:56Speaker 00

  Yeah.

• 1:00:57Speaker 05

  I'll listen to like Usher while I'm pushing weights and people laugh at me, but I'm like, your P T says do slow reps.

• 1:01:04Speaker 00

  Right.

• 1:01:05Speaker 05

  What's better than slow music?

• 1:01:06Speaker 00

  Yeah.

• 1:01:06Speaker 04

  Yeah, well, I'll do that as well. I often find myself at the gym not doing the weights, if I'm honest. I'll be on like the bike or something.

• 1:01:14Speaker 05

  Fine, whatever works.

• 1:01:15Speaker 04

  I'll be listening to some, yeah, like slowed, there's the Kelsey Lou album this year.

• 1:01:19Speaker 05

  Great.

• 1:01:20Speaker 04

  Really slow R and B, kind of like atmospheric stuff, but I'm cycling.

• 1:01:26Speaker 00

  It's like sexy, it makes you feel sexy on the bus.

• 1:01:28Speaker 04

  Sexy.

• 1:01:29Speaker 00

  He likes to feel sexy on the bike, man.

• 1:01:30Speaker 05

  That's good. Well, it's nice. I feel sexy everywhere, bikes and cars.

• 1:01:35Speaker 04

  Except in hotel rooms where you've got an ice bucket dumped on your.

• 1:01:42Speaker 05

  Yeah, part of that sort of.

• 1:01:44Speaker 00

  It's the only time you've not felt sexy.

• 1:01:45Speaker 05

  I didn't feel sexy then.

• 1:01:47Speaker 04

  When you own an ice bucket like a hat.

• 1:01:48Speaker 05

  Scared.

• 1:01:48Speaker 04

  Yeah, yeah.

• 1:01:50Speaker 05

  He was so, so violent.

• 1:01:53Speaker 00

  Yeah.

• 1:01:53Speaker 05

  Who does that? He could have just left the room and said, Melvin, get out.

• 1:01:57Speaker 04

  He could have. And if he's listening, you've made two new enemies today.

• 1:02:00Speaker 00

  Yeah.

• 1:02:00Speaker 04

  I gamble and James.

• 1:02:02Speaker 05

  I hope he's not listening.

• 1:02:03Speaker 00

  No, he won't be listening.

• 1:02:04Speaker 05

  Imagine if he is.

• 1:02:05Speaker 04

  If he's a fan of the podcast.

• 1:02:06Speaker 05

  That'd be great then.

• 1:02:07Speaker 00

  Yeah.

• 1:02:07Speaker 04

  Probably ashamed of himself now.

• 1:02:09Speaker 00

  He should be.

• 1:02:10Speaker 05

  But so diverse for your listenership, like you've got, you know, mean bullies listening as well.

• 1:02:16Speaker 04

  Hey, if there are any mean bullies listening, do let us know.

• 1:02:19Speaker 00

  And stop, and stop it.

• 1:02:21Speaker 04

  Yeah, stop it. But we would like to know if we do have any mean bullies listening. So and be honest with yourselves. If you're, if you're a mean bully. Do message the podcast on any social media platform. Let Benito know that you're a mean bully.

• 1:02:34Speaker 05

  Yeah.

• 1:02:35Speaker 04

  And make sure you say your full name. Say, I am, my name is, and your full name, and I am a mean bully.

• 1:02:40Speaker 05

  Do you think people know that they're bullies? Cause I realised later on down the line, I was, I used to give one of my cousins a hard time. I called him Triangle Head.

• 1:02:49Speaker 04

  What?

• 1:02:49Speaker 05

  Triangle Head.

• 1:02:50Speaker 04

  Yep.

• 1:02:50Speaker 05

  Cause he had a really pointy chin.

• 1:02:52Speaker 04

  Hmm.

• 1:02:52Speaker 05

  So, so I'd like to admit I was a bully.

• 1:02:56Speaker 00

  Yeah.

• 1:02:56Speaker 05

  For a small period of time.

• 1:02:58Speaker 00

  Yeah.

• 1:02:58Speaker 04

  To one specific guy?

• 1:02:59Speaker 05

  To one cousin.

• 1:03:00Speaker 04

  Yeah. How's he doing now?

• 1:03:02Speaker 05

  He's very well, very well.

• 1:03:04Speaker 00

  He's the mascot for Derry Lee.

• 1:03:32Speaker 04

  Your dream dessert, Melvin.

• 1:03:34Speaker 05

  Ah, now, this is something that I don't think has been covered on the podcast.

• 1:03:38Speaker 00

  Okay, but don't, you don't set yourself up for this, Melvin, because a few times along the way here, you've been really upset because

• 1:03:45Speaker 04

  Yeah.

• 1:03:45Speaker 00

  There was the whole mac and cheese thing.

• 1:03:47Speaker 05

  Correct.

• 1:03:47Speaker 00

  And I got you on that.

• 1:03:48Speaker 05

  Yes.

• 1:03:49Speaker 00

  There was a supermalt.

• 1:03:50Speaker 05

  Right.

• 1:03:51Speaker 00

  And you weren't happy with that.

• 1:03:52Speaker 04

  Let's not forget the time you shouted out Nando's.

• 1:03:54Speaker 00

  And you shouted out Nando's olives off, immediately after saying, I'm gonna pick places you've never been.

• 1:03:58Speaker 04

  Yeah.

• 1:03:59Speaker 00

  So.

• 1:03:59Speaker 04

  And you've offered up hacks that aren't hacks. So let's, let's just, just steady yourself here before you say whatever it is.

• 1:04:06Speaker 00

  Yeah, and don't think you need to give us things that we've not had before.

• 1:04:10Speaker 05

  Yes.

• 1:04:11Speaker 00

  You don't need to do that.

• 1:04:12Speaker 04

  I know it would be nice if you did at least get one.

• 1:04:14Speaker 00

  Yeah.

• 1:04:15Speaker 04

  After having made the mission statement at the beginning.

• 1:04:17Speaker 00

  Well, how about skewed? We didn't know skewed.

• 1:04:19Speaker 04

  We didn't know skewed. So remember that.

• 1:04:21Speaker 00

  Yeah.

• 1:04:21Speaker 05

  Palm Bay.

• 1:04:22Speaker 00

  Palm Bay, we didn't know.

• 1:04:23Speaker 05

  Okay.

• 1:04:23Speaker 00

  But that was sort of.

• 1:04:24Speaker 05

  So I'm gonna slightly change this now.

• 1:04:27Speaker 04

  What?

• 1:04:28Speaker 00

  See, but don't, you're getting too in your head about it.

• 1:04:30Speaker 04

  Second guessing yourself. It might be that the first one we haven't heard of.

• 1:04:34Speaker 05

  No, you've heard of it.

• 1:04:35Speaker 04

  But it's gotta be.

• 1:04:35Speaker 05

  You've heard of it, but the, it's the method.

• 1:04:38Speaker 00

  Okay.

• 1:04:39Speaker 05

  That no one's focused on.

• 1:04:40Speaker 00

  Yeah.

• 1:04:41Speaker 05

  The hot and cold combination.

• 1:04:42Speaker 00

  Okay.

• 1:04:43Speaker 05

  Has anyone discussed that yet?

• 1:04:44Speaker 04

  What? Mixing hot and cold stuff together? Yeah, that's come up before.

• 1:04:50Speaker 05

  As a dessert.

• 1:04:50Speaker 04

  What, having something hot with something cold?

• 1:04:52Speaker 05

  Yeah, no one's discussed that, have they? As.

• 1:04:55Speaker 04

  What, what are you talking about?

• 1:04:56Speaker 05

  Like ice cream and then a hot apple pie.

• 1:04:58Speaker 04

  Yeah, yes, yes. It's one of the most common things. What, what, what are you talking about?

• 1:05:04Speaker 05

  Yeah, that was it. Yeah, like an apple tart. And for me, I love a hot and cold combination. So apple crumble. Then with ice.

• 1:05:17Speaker 05

  But, but no one's focused. They may have said, oh, I want apple pie and ice cream, but they've not referenced the temperature.

• 1:05:24Speaker 04

  They have, they have.

• 1:05:24Speaker 05

  They said.

• 1:05:25Speaker 04

  Yeah, people, people talk about, you know, especially with apple pie. I'd say that's the most common one.

• 1:05:30Speaker 05

  Yeah.

• 1:05:31Speaker 04

  Is they say like, whether they want hot custard with it or cold ice cream. And they say, and a lot, a lot of the time they'll say stuff like, like, oh no, I don't like, you know, hot stuff with something else that's hot, or I don't like cold stuff with something that's hot. So people have, have their preferences, especially with apple pie.

• 1:05:47Speaker 05

  It's really hard to be original on this.

• 1:05:49Speaker 00

  But you don't need to be, Melvin, because we can talk about it and we'll get loads out of the conversation. But it's so funny how, how much you've set yourself up for needing to be original. And then you said things so many people have talked about.

• 1:06:00Speaker 04

  People have bought up this.

• 1:06:01Speaker 00

  Hot, hot apple pie.

• 1:06:03Speaker 04

  With cold ice cream.

• 1:06:03Speaker 05

  Yeah.

• 1:06:04Speaker 00

  Yeah. That's your dessert.

• 1:06:11Speaker 05

  So, okay, all right. Or I can, I can think.

• 1:06:16Speaker 00

  No.

• 1:06:16Speaker 05

  No?

• 1:06:17Speaker 00

  You don't need to change it.

• 1:06:17Speaker 04

  Was that your original one?

• 1:06:19Speaker 05

  That was the original.

• 1:06:19Speaker 04

  The original one was hot apple pie with cold ice cream.

• 1:06:22Speaker 05

  Yeah.

• 1:06:22Speaker 00

  Yeah.

• 1:06:23Speaker 04

  That's nice. That's lovely. It's delicious.

• 1:06:24Speaker 05

  Yeah, that's it. So I would, I would just say that.

• 1:06:27Speaker 00

  Is there any way specifically you get it from or does someone cook it for you?

• 1:06:30Speaker 05

  Like an ivy tart.

• 1:06:31Speaker 00

  Yeah.

• 1:06:31Speaker 05

  Um, apple, apple tart, and then they flambe it with some kind of alcohol.

• 1:06:37Speaker 00

  Nice.

• 1:06:38Speaker 05

  I think it might be a brandy or something. And then you ask, you have to ask for it on the side because it doesn't come together. And you have it on the side and you eat that. So, yeah, the ivy.

• 1:06:47Speaker 04

  That's lovely.

• 1:06:48Speaker 05

  Yeah, which is very nice. Laura Whitmore can get you free, free tables.

• 1:06:52Speaker 00

  Wow.

• 1:06:55Speaker 05

  She can get, she gets a hookup. She just posts about it.

• 1:06:58Speaker 00

  That's good. I didn't know that.

• 1:06:59Speaker 05

  Yeah, if you ever wanna go.

• 1:07:01Speaker 00

  Does that go for anyone watching?

• 1:07:02Speaker 05

  Yeah, if anyone's watching.

• 1:07:03Speaker 00

  Yeah.

• 1:07:04Speaker 05

  Uh, just message Laura Whitmore and say, oh, can, can we go to the Ivy?

• 1:07:08Speaker 00

  Yeah.

• 1:07:09Speaker 05

  Cause she took me and Ricky once.

• 1:07:10Speaker 00

  Yeah, great.

• 1:07:10Speaker 05

  I didn't pay a penny. She just posts it online.

• 1:07:15Speaker 00

  I'll mess, I don't have Laura's number, but I'll message Ian.

• 1:07:18Speaker 05

  Yeah, you can message, Ian doesn't have the same thing.

• 1:07:20Speaker 00

  But I'll, I'll say.

• 1:07:22Speaker 04

  Can I have Laura's number, please?

• 1:07:23Speaker 05

  Gotta go Laura.

• 1:07:23Speaker 00

  Laura take me to the Ivy.

• 1:07:24Speaker 05

  I've done Ian before.

• 1:07:25Speaker 00

  Yeah.

• 1:07:26Speaker 05

  He just talks about gaming and stuff.

• 1:07:27Speaker 00

  Yeah, and Pokemon cards.

• 1:07:28Speaker 05

  Exactly. But Laura is straight to the heart, I'd say.

• 1:07:32Speaker 00

  Yeah.

• 1:07:32Speaker 05

  Much easier.

• 1:07:33Speaker 00

  Yeah.

• 1:07:34Speaker 05

  Much easier.

• 1:07:34Speaker 00

  All right, I'll see if I can get Laura's number off Ian.

• 1:07:36Speaker 05

  Yeah.

• 1:07:37Speaker 00

  Yeah.

• 1:07:37Speaker 05

  So I shouldn't have set it up. I should have just said, oh, apple pie and ice cream.

• 1:07:40Speaker 00

  Yeah. And do you remember when I warned you multiple times to not set it up?

• 1:07:44Speaker 05

  You did.

• 1:07:45Speaker 00

  Yeah.

• 1:07:45Speaker 05

  You did. I don't know from my mistakes.

• 1:07:47Speaker 04

  And you were like, no, no, no.

• 1:07:48Speaker 00

  No, you don't.

• 1:07:49Speaker 04

  No one would have brought this up before. The hot and cold combination.

• 1:07:53Speaker 05

  I, sometimes I feel like you've got to back yourself.

• 1:07:56Speaker 00

  Yeah.

• 1:07:56Speaker 04

  Yeah.

• 1:07:56Speaker 05

  I came prepared.

• 1:07:57Speaker 00

  Yeah, yeah.

• 1:07:58Speaker 05

  To talk about temperatures.

• 1:07:59Speaker 00

  Yeah.

• 1:08:00Speaker 05

  And I was thinking, I hope they haven't mentioned it.

• 1:08:02Speaker 00

  Well, this is, I, I, I agree with you on the temperatures. I want a hot dessert, cold, cold side.

• 1:08:07Speaker 05

  Thing.

• 1:08:08Speaker 00

  Hmm. Because some people want hot and hot.

• 1:08:12Speaker 05

  Nah, what's the point?

• 1:08:13Speaker 00

  Yeah. Hot apple crumble, hot custard.

• 1:08:15Speaker 05

  You know what's worse?

• 1:08:16Speaker 00

  Go on.

• 1:08:17Speaker 05

  Room temperature. I don't want anything room temperature as a dessert. Hate it. Apart from baklava. Delicious.

• 1:08:23Speaker 00

  Yeah.

• 1:08:28Speaker 00

  Apple crumble and ice cream is what reminds me of being at home the most. Actually, probably rhubarb crumble maybe.

• 1:08:34Speaker 05

  Really?

• 1:08:34Speaker 00

  And ice cream, like after a roast dinner.

• 1:08:36Speaker 05

  Yeah, I don't, I actually don't mind the rhubarb. Do you know what people don't have enough of? And this is what I should have said.

• 1:08:42Speaker 00

  Hmm.

• 1:08:42Speaker 05

  An apple strudel.

• 1:08:44Speaker 00

  Oh, yeah.

• 1:08:45Speaker 05

  Yeah.

• 1:08:45Speaker 00

  Strudel's good.

• 1:08:46Speaker 04

  Yeah, what I always think of apple strudel is in Inkludus Bastards, where they eat the apple strudel.

• 1:08:51Speaker 05

  Oh, yeah.

• 1:08:52Speaker 04

  That whole, the way they filmed the whole thing, we're putting the cream on it.

• 1:08:54Speaker 05

  Yeah.

• 1:08:55Speaker 04

  And the crunch, the, the, the sound of it in that scene as well. It is, even though it is a, a genuine Nazi intimidating a young Jewish person who's trying to hide from him, the strudel looks absolutely amazing.

• 1:09:08Speaker 00

  That's how you know it's a good dish.

• 1:09:10Speaker 04

  And it's horrible what it all represents in that scene as well.

• 1:09:12Speaker 05

  I'll re-watch that. Cause you know, my, my, another hack of mine.

• 1:09:16Speaker 04

  Right. Steady on here. Take a, take a, take a slow run up to this because.

• 1:09:21Speaker 05

  My, my use of the word hack.

• 1:09:22Speaker 04

  Hmm.

• 1:09:23Speaker 05

  I've got a bad memory, so I can always re-watch something I've already seen. And it's brand new again. It's not a hack, no.

• 1:09:29Speaker 04

  The hack, the hack is.

• 1:09:31Speaker 05

  The hack is have bad memories.

• 1:09:32Speaker 04

  To not remember stuff very well.

• 1:09:34Speaker 05

  Yeah.

• 1:09:34Speaker 00

  I, I'm similar.

• 1:09:36Speaker 05

  Yeah.

• 1:09:36Speaker 00

  I wouldn't call it a hack.

• 1:09:37Speaker 05

  What would you call it?

• 1:09:39Speaker 00

  I'd say it's making the best of a bad situation.

• 1:09:41Speaker 05

  Okay, then let's do that.

• 1:09:44Speaker 00

  James is cursed with a very good memory, especially when it comes to films.

• 1:09:48Speaker 05

  So that's it. That's, you can't re-watch anything.

• 1:09:50Speaker 04

  Yeah, I can't really re-watch anything. And when a guest comes on who's been in films, it's awful because I can't stop my, no, because I can't stop myself from just telling them.

• 1:10:00Speaker 05

  About the film.

• 1:10:00Speaker 04

  Yeah. Yeah, I actually ask them questions. I just go, hey.

• 1:10:03Speaker 05

  Actually.

• 1:10:04Speaker 04

  Hey, you filmed this and this happened.

• 1:10:05Speaker 05

  Do you do that then?

• 1:10:06Speaker 04

  Yeah.

• 1:10:07Speaker 00

  Yeah, I have to stop in my, that's why I sit in the middle seat.

• 1:10:09Speaker 05

  Ah, I feel bad for you now.

• 1:10:11Speaker 04

  Yeah, it doesn't go well.

• 1:10:12Speaker 05

  I can't wait to see the sip sentence again. That's wicked.

• 1:10:17Speaker 04

  Yeah.

• 1:10:18Speaker 05

  What a great movie.

• 1:10:19Speaker 04

  It's good.

• 1:10:20Speaker 00

  Yeah, it's gonna blow your mind all over again.

• 1:10:22Speaker 05

  I can't wait.

• 1:10:22Speaker 04

  I'll, I'll, I'll tell you the twist now, so you'll forget it anyway.

• 1:10:25Speaker 05

  Go on.

• 1:10:25Speaker 04

  It's his brother.

• 1:10:27Speaker 05

  No way.

• 1:10:28Speaker 04

  Yeah, yeah. Yeah, yeah. They kiss him.

• 1:10:30Speaker 00

  Same man.

• 1:10:31Speaker 04

  They kiss him and they realise it's his brother. I'm gonna read your menu back to you now.

• 1:10:36Speaker 05

  Yep.

• 1:10:36Speaker 04

  Uh, see how you feel about it, Melvin.

• 1:10:38Speaker 00

  And, and to remind you.

• 1:10:39Speaker 04

  Yeah, yeah, because you're like, you're like, no. You want your mum's Perrier water with a twist of lime.

• 1:10:44Speaker 05

  Yep.

• 1:10:45Speaker 04

  You would like sourdough from Honey and Smoke.

• 1:10:47Speaker 05

  Yep.

• 1:10:47Speaker 04

  You would like olives from Nando's and a halloumi from Skewed. You want your mum's Jollof rice with spicy chicken. You would like macaroni pie from Palm Bay. You want some supermalt and you would like a hot apple pie and cold ice cream.

• 1:11:00Speaker 05

  Is, how did you put that in there so quick?

• 1:11:03Speaker 04

  I, I read it. I read it out from here.

• 1:11:06Speaker 05

  I was his memory again.

• 1:11:08Speaker 04

  It's not my memory.

• 1:11:09Speaker 05

  It's just on there.

• 1:11:10Speaker 04

  It's written down.

• 1:11:11Speaker 05

  It's incredible, incredible. Cause I didn't even send an email or anything without this.

• 1:11:16Speaker 04

  It's our hack. Can you see anything in this room that could have possibly written it down in there?

• 1:11:21Speaker 05

  Ben?

• 1:11:21Speaker 04

  Yeah, yeah.

• 1:11:23Speaker 05

  Oh, him.

• 1:11:23Speaker 04

  That's laptop.

• 1:11:24Speaker 05

  Oh, Ben. Oh, Ben's transferred it. Is it like an iPad in there?

• 1:11:27Speaker 00

  Yeah.

• 1:11:28Speaker 04

  Yeah.

• 1:11:28Speaker 05

  Smashed it.

• 1:11:29Speaker 04

  Yeah.

• 1:11:31Speaker 05

  Technology.

• 1:11:31Speaker 04

  Do you know what that is?

• 1:11:32Speaker 05

  What's that?

• 1:11:33Speaker 04

  That's a hack. That's a hack.

• 1:11:35Speaker 05

  First thing I'm gonna do tonight.

• 1:11:36Speaker 04

  We hacked it.

• 1:11:37Speaker 05

  Go and Google the word hack, the meaning.

• 1:11:39Speaker 04

  Yeah.

• 1:11:40Speaker 05

  Cause I feel like I've not used it correctly today.

• 1:11:42Speaker 04

  Definitely not.

• 1:11:42Speaker 00

  Yeah, not, not once.

• 1:11:45Speaker 04

  Definitely not. But like, you know, we've still learnt loads this episode.

• 1:11:48Speaker 05

  Yeah.

• 1:11:49Speaker 04

  We've still learnt stuff from you as well.

• 1:11:51Speaker 05

  Yeah.

• 1:11:51Speaker 04

  I don't want you thinking you haven't taught us anything today.

• 1:11:53Speaker 05

  No, and that's the main thing.

• 1:11:56Speaker 00

  Yeah.

• 1:11:56Speaker 05

  We've all collectively learnt something.

• 1:11:58Speaker 00

  Yeah, you've surprised us a lot.

• 1:12:00Speaker 05

  Thank you.

• 1:12:00Speaker 04

  Yeah, loads of surprises, twists and turns.

• 1:12:02Speaker 05

  Good.

• 1:12:03Speaker 00

  Thank you so much, Melvin.

• 1:12:04Speaker 05

  Thanks for having me.

• 1:12:05Speaker 04

  Thank you, Melvin.

• 1:12:12Speaker 00

  Thank you so much to Melvin for coming on. That was as fun, that was as fun as I thought it was gonna be.

• 1:12:16Speaker 04

  Absolutely fantastic. Um, just, we had him second guessing himself straight out the gate. So many things that he was certain we would never would have heard of before. We'd heard of it all.

• 1:12:27Speaker 00

  Yeah.

• 1:12:28Speaker 04

  It couldn't happen to a nicer guy.

• 1:12:29Speaker 00

  Yeah.

• 1:12:30Speaker 04

  And, uh, look, if, if you just listen to the audio of this, if you are able to watch the YouTube version of it, the, the look on his face every single time he realises that we've already heard of the thing, or we've already tasted it, or whatever, is really funny.

• 1:12:43Speaker 00

  I mean, he didn't start, he didn't start tricky, because he, Nando's.

• 1:12:47Speaker 04

  Nando's.

• 1:12:48Speaker 00

  But when, when you called Supermole.

• 1:12:50Speaker 04

  Oh, man.

• 1:12:51Speaker 00

  He was so angry. He wasn't angry, actually. He was like, he just jumped up in his chair.

• 1:12:54Speaker 04

  Yeah. And, and I, I knew it from before we even started recording that it was Supermole, because I've seen it in the back, yeah, not even just a slightly, the outline, just in the black bag. And I was like, that's Supermole.

• 1:13:04Speaker 00

  That's Supermole. Um, check Melvin out on Celebrity MasterChef, uh, listen to him on Radio One, just.

• 1:13:11Speaker 04

  Go to Berlin to see him DJing.

• 1:13:12Speaker 00

  Go to Berlin to see him DJing. Just do anything you can with Melvin. He's a lovely bloke. Try and be friends with him.

• 1:13:17Speaker 04

  Yeah. And thank you, Melvins, for not saying Doombar, of course.

• 1:13:22Speaker 00

  Thank you so much to Melvin for coming on the pod. We will see you another time soon. Come see me on tour, at gambler.co.uk. Bye.