Ep 218: Jada Pinkett Smith

James, huge news from the world of off-menu and indeed the world of the world.

Yes.

Ever heard of the Royal Albert Hall?

I have.

We've done live shows there.

And guess what?

We're doing more live shows there next year.

Sure, a lot of them are sold out already.

But we thought, hey, throw these guys a bone.

Let's put on one final Royal Albert Hall show in that run.

The show will be on Monday, the 16th of March.

It's going to be a tasting menu, a returning guest coming back, receiving the menu of another previous guest.

Those shows have been a lot of fun.

We cannot wait to do them live.

Who will we pull out of our little magic bag?

You'll have to come along on the 16th of March to find out.

If I'm correct in thinking, presale tickets go on pre-sale on the 10th of September.

Pre-sale tickets are 10th of September at 10 a.m.

And then the general sale is 12th of September at 10 a.m.

So if you miss out on the pre-sale, don't forget general sale is only two days later.

The day in between is for reflecting.

Get your tickets from royalalberthall.com Hall.com or offmenupodcast.co.uk.

Talk about refreshing.

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A brand new phone with Verizon.

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Welcome to the Off Menu podcast, taking the soft-boiled egg of conversation, wrapping it in the sausage meat of humor, rolling it in the breadcrumbs of conversation, and deep-frying it in the hot oil of the internet.

James, it's the Scotch Egg of Podcasts.

That is Ed Gamble.

My name is James Edcaster.

Together, we own a dream restaurant, and every single week we invite in a guest and ask them a guest?

A guesk.

And ask them their favourite ever.

Starter, main course, dessert, side dish, and drink, not in that order.

And this week, our guest is

Jada pinkett smith jada pinkett smith come on needs no introduction amazing actor author as well the new book worthy is out

um a memoir a very interesting sounding memoir james there's a lot of stuff in there it covers a lot of topics about jada's life uh some you know pretty juicy juicy chats in there as well about the slap hurdle around the world i don't know what you're talking about

you don't know what you're talking about what what that is i stay out of that stuff okay cool um but uh what's going to really annoy people i'd imagine in this conversation as it always does when we have big celebs in uh is we're not minding for any of that stuff really we're going to talk to jada about the book worthy which is out now um but we really just want to know jada's dream menu yeah that's how we properly get to know people yes and if you don't like that then

fair enough it's just up to you yeah It's the first episode of Series 11, James.

Series 11?

Are you kidding me?

Nope.

How long has this been going for?

11 years?

The most controversial this podcast could get is if jada picks the secret ingredient yes ingredient which we have deemed to be unacceptable and then as with all guests we will have to kick him out of the dream restaurant we will indeed and today the secret ingredient is kinda bueno hippo kinder bueno happy hippos yeah yes kinda bueno happy hippos kinder bueno happy hippos and it's taken us a while to get to that and here's our thinking yes Jada Pinkett Smith was one of the voices in the hit film Madagascar.

Her character was a hippo.

Yes.

Gloria.

Gloria the hippo.

Originally, I suggested hippo meat.

Yes.

And these guys said they don't think that's a thing.

Yeah.

Well, I'm sure it is a thing in maybe some places, but it doesn't feel right for the podcast.

So we're going to go with Kinder Bueno Hungry Hippos, which have been selected on the podcast before.

What's the matter?

Happy hippos.

Hippo one.

Celio AB did choose to have the happy hippo.

Kinda bueno happy hippo.

But

that wasn't the secret ingredient at the time, so she was staying in the restaurant.

But if Jada Pinkett Smith picks it, we will have to kick her out the dream restaurant.

Who knows?

She's over here in the UK, maybe, you know.

She's needed a quick snack and she's run into like a corner shop.

Yep.

And she's grabbed the first thing she's seen, which is a kinda bueno happy hippo.

And she's taken that back to taxi or whatever.

And she's eating.

She's gone, that's the best thing I've ever had.

I'm going to tell those boys about it.

And if she mentions it, we are kicking her out the restaurant.

This is the off-menu menu of Jada Pinkett Smith.

Welcome, Jada, to the Dream Restaurant.

Thank you.

Welcome, Jada Pinkett Smith, to the Dream Restaurant.

We've been expecting you for some time.

Oh, nice.

I mean, look, we're very excited to have you here.

So excited.

We're over the moon to hear your dream menu and chat to you about your new book.

Worthy.

Worthy, indeed.

It's a memoir.

Yes, somewhat of one, yeah.

Just kind of on one line of my journey from unlovable to lovable.

I did leave out a whole lot.

But yeah,

it's been quite a journey.

How do you decide where to start with a memoir?

When you sit down to write something like this, is it easy to find the beginning?

Well, yeah, because once you really figure out the theme of the book, right, instead of like, oh, I'm going to sit down and write about my life, right?

I had a specific theme.

So I was like, okay, let's start at the beginning of how you develop these false ideas of feeling unlovable.

And that started with childhood.

And then, you know, once I decided to write the book, I did a whole outline of what the journey looked like.

Because through all the therapy that I've been through,

I've been able, you know, I've had to go back and forth through the timeline of my life and kind of pick out certain moments.

So yeah, I, you know, that was the easy part.

It was actually writing the book that was the most difficult, having to go back to all of those memories specifically childhood I was like no wonder I dropped out of therapy so many times

talk about this

but yeah but it's it's been a it was a really it was a worthy experience for sure did you find that as as you were writing new memories were coming up that you didn't even know were sort of stowed back there or were they always at the surface ready for you to write about yeah i think the memories were always there but i think new perspectives around the memories right And then like seeing things differently, like, oh, didn't see that quite that way, you know?

Yeah, that had a, I had quite a few aha moments like that, yeah, which was really nice.

And the book maybe gives you then more, when you have those moments, then you go, right, I can say that in my next therapy session and that fuels the next book.

Exactly.

And then it just keeps going.

Exactly.

There you go.

You said that you've, you've been talking to a lot of people about this book and they all kind of find different things that they connect to with it as well.

When you wrote it, did you anticipate that?

Or did you think this is going to be for a specific type of person reading about a specific thing?

Well, no, I definitely felt like it was going to have different people were going to like different things about it.

You know, I mean, I even my metal journey, you know, the Wild Banshee chapter.

It was all about my metal music journey for six years.

And so I knew that there would be certain people that have been on that journey with me that would be like

wicked wisdom.

Yes.

I'm a proper, like first-wave new metal kid.

Oh, so I remember Wicked Westwood.

You remember Wicked Wisdom?

Absolutely.

OzFest and all of that.

Yeah.

And so, you know, really what my journey was like doing that.

See, there's something in there.

There you go.

Absolutely.

And that's been really nice.

It really has been.

And I mean, I would expect you guys would maybe connect to the garden part.

I mean, that's probably the food, the most food interesting.

Yes, absolutely.

He loves his garden.

It is such like, you talk about the metal part of the book and then all this stuff.

You've had an incredibly varied career.

Yeah, for sure.

And that, that was the one thing that, I mean, because while you're in it, you don't really realize that part.

When I was going through my timeline of the journey that I picked, and then I was thinking about all the things I was leaving out, I was like, yo,

you have lived a life, you know?

And so I was like, good job.

I mean, you know, and with that comes comes the sunshine and the rain that's just part of it and you just learn to love it all and that's what it's about it's pretty good to be writing a memoir and going I'm leaving a lot of stuff out yes a whole lot of stuff I was like I was like damn I didn't even really scratch the surface but it's okay cool you know I mean just like all the great people that I got to meet like Mandela I got to spend so much time with him he's not even in the book the Obamas like all these like great people

you know what i mean i've spent like real time with and i'm like damn they're not

did you have you sent them a message to let them know they've not made the cut

no i didn't

surely the next chapter i'm in this flicking to the back looking in the table of content exactly come on

yeah so we'll see you know maybe there'll be another one i don't know i think so i think so yeah now are you a foodie jada would you call yourself a foodie are you into food

that's why i was like this is so interesting because i talk about this in the book where my grandmother probably was the only, the only West Indian woman that I know that can't cook, like go down in the kitchen.

You know what I mean?

And so she would make stuff like cow tongue with cream cheese in the crock pot.

Yeah.

Okay.

And her whole thing to me was,

hey, Food is not meant to be enjoyed.

It is for nutrition.

And that's how I grew up.

So, I have a very interesting relationship with food.

I'm still struggling to connect.

I can understand those two viewpoints: one, being an amazing cook, and foods about joy and love.

And then, also, I can understand people who like foods about nutrition.

I'm still struggling to see where cow tongue and cream cheese fits into either of those.

Yeah, I'm with you on that because they don't fit either category.

Yeah,

so that's how I grew up, you know.

So, I do like food, I'm starting to enjoy food, but I wouldn't say that I'm a foodie, but my daughter is a hardcore foodie and so is Will.

Hardcore foodie.

So I've had to learn how to enjoy meals.

So this is, this is almost the start of another journey for you.

Yeah, exactly.

So this is a whole, you've got about nine books lined up here, Jay.

Exactly.

Yeah, for sure.

Is Jaden also not a foodie?

Maybe the two of you can go on the foodie journey together.

Yeah.

Yeah, Jaden's not really,

he's not really a foodie.

foodie and I'd have to say my bonus entree is probably in between so you got the full you got the full we got the full range we got the full range

we always start with still or sparkling water yeah I like still with a twist of lemon nice but when I'm being really fancy I go for the sparkling.

Yeah, yeah.

When it's a big night.

Yeah, when it's a big night and I'm feeling really good, I go for that sparkling.

Yeah.

Well, this could be a big fancy, if your dream meal is on a big, fancy night, then we can get out the sparkling for you.

Okay.

Would you still have the twist of lemon in there?

Yeah, I would.

I would have the twist of lemon.

That's non-negotiable.

That's non-negotiable.

And a little, just one cube of ice.

That's one thing I do not like.

Don't fill up my glass with a whole lot of ice.

I'm with you.

Yeah.

I don't want to come across as anti-American.

There we go.

This is early doors for this, Ed.

You guys are crazy with ice.

Yeah, it's, yeah.

You guys go mad with ice.

Yeah, we go mad with it.

I'm just like, no ice.

I literally have to say, please, no ice.

Yeah.

But it is like, Phil, sorry, I just got to get this off my chest.

Yeah, yeah.

You go in America, it's up to the brim with ice.

Sure, it is.

And they're pouring in water from a jug that's got ice in it as well, often.

Yeah, yeah, yeah.

It's madness.

It's very interesting, and I really don't know what that's about.

They're being stingy, aren't they?

Yeah,

they're trying to trick you.

They're trying to trick you because then they're like, oh, America's great because you get free refills.

You're like, no, you get one drink across the whole day.

I didn't even think about it here you ask for a drink you get the full drink straight away i didn't even think about that yeah because the ice fills up most of the glass yeah it's a capitalist trick as well

it is a capitalist trick actually maybe you can go back and you can start like being like hey

i've been over there they do drinks without ice yeah let's do it guys whole new journey as far as no ice hashtag no ice yeah yeah no so get that going do you want a refillable uh throughout the meal do you want us to come along and top it up for you no i'd like to just add like if I ask you for it yeah yeah oh yeah you don't mind over service I don't yeah that's fair enough yeah and I don't like I'm always asking for half orders of everything because that's the other thing is we

in America they give you there's just tons of food on the plate I'm like I can't eat all of this I don't want to waste the food so I tell them listen give me

treat me like I'm a 12-year-old

Give me the kids portion.

Yeah, yeah.

You know, I can't.

This shows how different we are.

Because when you said you asked for half portions, I was like, that's clever.

Then you can get more things off the menu.

Right.

That's what I do.

Half portions of loads of different things so I can taste as many different things as possible.

But you are just talking about the portion sizes being too big.

Yes, very big.

I am.

Would you also like them to bring over a colouring book?

I do like coloring books.

And I'm going to tell you what I like even more.

I like it when it's just...

the paper on the paper tablecloth with the crayons.

And then I can just draw what I want.

You can just go for it.

I can go for it.

What sort of things would you be drawing on the paper table?

Little hearts, infinity signs, eyes.

You remember it?

Like back in the day, like in the 80s.

I don't know how old you guys are.

You guys look like babies.

Back in the 80s.

I just 37.

Yes.

Babies.

I won't say that because I used to hate that when people, when I was in my 30s and people called me a baby.

You've lived a lot of life.

You guys are grown-ass men.

Yeah, that's true.

I recognize that.

Yes.

I'm going to take back the baby line because that's not cool.

Anyway,

so like, you know, I would, I'll draw eyes with like these different designs on them.

Like, you know, during the 80s, like when Prince would put like, they wear these like really, this eyeshadow, just really eccentric eyeshadow.

I still like making eyes like that.

Great.

I do stuff like that.

That's as artistic as it gets.

I think, I think you've chosen like, those are definitely the three main things that would come up that people would doodle.

Yeah.

The heart, the infinity sign and that kind of eye with the eyeshadow yes is

that is that's like a perfect observation of what makes

this would you not i i'd uh practice my autograph i would do that as well oh yeah no when i was a kid that's what i did that's when i was a kid that's what i did too yeah i practiced the autograph you don't need to practice anymore no people are like oh she's really arrogant she just put her autograph all over

i practice headset autograph

so that i can i I plan to one day steal his identity right yeah yeah I know him well enough now that's not what this whole podcast is about

pop-lobs or bread pop doms or bread Jaden Pinkett Smith pop doms or bread pub lobs

this I don't want you this happens every time we speak to an American okay firstly James is very difficult to understand yeah secondly the question is pop-a-doms or bread pop-a-dom okay now what is that this is the question so when if you have an Indian meal uh-huh before you've ordered really uh they'll bring out like these big sort of crispy crisps they're sort of big crispy things like flat bread you break them yeah yeah you break them up and there's like dips and stuff like that bread yeah

fair enough but I'm glad you got the full you fully appreciated what the question was yeah but it was always bread yeah it's been a while we went to LA and New York for a couple of weeks to do these episodes and that was every single episode when I would shout that people would look at Ed and go, what's that?

What is that?

And it's been, I've missed it.

I've missed it.

I've missed being able to do that for the listener.

We're interviewing two people today who are from America.

And I look forward to that happening again later on.

It will.

It will.

Is there any particular type of bread that you like pre-meal that comes out?

There's like this sweet, buttery pretzel bread.

It's called a pretzel bread.

But we also have

my favorite bread of all, but you never really get this at

restaurants unless you go down south and you go to like soul food restaurants.

Monkey bread.

Oh.

Have we had, I don't think we've had monkey bread.

you take it's like really tender and buttery and you pull it apart it's really soft and sweet

it is yummy that sounds so good yeah and it's hot yeah is it really hot like stretch is it like it stretches yeah it stretches yeah well i mean it's got i mean your face is lit up yeah so

it has to be the monkey bread yeah it's the best it's so good do you put butter on it as well or is it buttery enough that you can just eat it it's buttery enough that you can just eat it but

if there is melted honey butter

that you can then dip it in.

Yeah, right.

That's it right there.

Yeah.

Yeah.

Oh definitely do it with the melt with the honey butter.

And would you maybe keep it for the rest of the meal and like dip it in other stuff and combine it with things?

Absolutely.

I'm one of those that likes to combine everything on the plate.

You know how some people eat, they're like, no, no, no, I have to have this this separate from that.

Do not have my foods touch.

And I'm like, I'm one that likes to mash it up, especially Thanksgiving.

Oh, yeah.

I love it.

Yeah, that's the yams with the cranberry, with the turkey.

You know what I'm saying?

It's like you're cooking a new dish

every time.

I like that, like the mixture of those tastes in my mouth.

I've only done Canadian Thanksgiving once.

That's the only experience I've had of Thanksgiving.

I've never done that.

Got it.

Yeah, that's right.

It's not something that would be big over here.

I did go to Thanksgiving at an American family's house once, but we were filming a TV show where I had to stay in character for the whole thing and pretend to be a member of the royal family.

So it was actually a hugely stressful experience for me.

That's hilarious.

Most of Ed's experiences in America are in character as this royal family character.

So it's a nightmare for him, really.

Yeah.

Very stressful.

All of his anecdotes because he's playing this very awful human being and going around.

He was lovely.

Yes, but he was

unintentionally, you know, rude.

Yes.

Oh,

I would say.

The character.

The character.

The character.

The character.

Yeah, because you're not.

I'm not a rude guy.

Yeah, but the character was.

The character was.

And, you know,

some people suggested I was living out some of my sort of social fantasies by being rude to people through the camera.

I was going to say, little shadow play, little shadow dance.

That's what I call that.

And it could very much be that.

Alter ego, get down.

Nothing wrong with that.

Yeah.

Popsicles, sprinklers, a cool breeze.

Talk about refreshing.

You know what else is refreshing this summer?

A brand new phone with Verizon.

Yep.

Get a new phone on any plan with Select Phone Trade In MyPlan.

And lock down a low price for three years on any plan with MyPlan.

This is a deal for everyone, whether you're a new or existing customer.

Swing by Verizon today for our best phone deals.

Three-year price guarantee applies to them current base monthly rate only.

Additional terms and conditions apply for all offers.

Pura is the smart way to fragrance your home.

Customize your scents with app control, schedule them to fit your life, and enjoy premium fragrances that last.

And here's something to celebrate: when you start today, your first fragrance is free.

It's the perfect time to discover why everyone's switching to Pura.

But hurry, this offer is for a limited time only.

Go now to pura.com and claim your free set before it's gone.

Your dream starter.

Green salad with a mango vinaigrette.

Oh,

a fresh start to the meal.

Yes.

Yeah.

I like to get the greens going, get the intestines, you know, moving smoothly.

Start with that.

Very few of our guests here in the dream restaurant talk about getting their intestines moving smoothly.

Well, you know, yeah, because you want to just make sure your digestive situation is healthy and on the go.

Yeah,

so you want that peace of mind going into the rest of the meal, knowing that the intestines are

going to be okay.

Hey, listen, you got to keep everything moving really nicely through, you know, throughout.

I completely agree.

You do have to keep everything moving nicely throughout and keep the intestines smooth.

Yeah.

Also, I like the idea that you're having this, but after you've had monkey bread with melted pane butter.

I know.

Right?

Which doesn't get the intestine smooth.

That's what I'm saying.

So you got to keep, you got to get something in there that's going to keep everything going, going right.

A bit of roughage.

it.

A bit of roughage.

Keeping them on their toes.

Exactly.

And I'd have to eat fruit every morning before pancakes and waffles because my grandmother was like, So I was kind of brought salad before, and I should have had it before the monkey bread, but I didn't.

That's fine.

Kind of salad and then fruit before breakfast.

Ah, so what was the what was the standard breakfast fruit before you went and had your waffles?

Grapefruit.

Oh, nice.

That's fair.

As a kid?

As a kid, I died.

That's a brave kid a half of a grapefruit

impressive right yeah yeah and you just made me realize that why did you just said that as a kid i'm like damn yeah as a kid that feels like a very great like a grandmother thing to yeah make someone do because that i think my my both my grandmothers were like yes i have grapefruit in the morning yeah it must have happened maybe in like the 50s there was like a big advertising campaign for eat grapefruit in the morning but i could have brown sugar on top of it oh nice yeah but but not a lot.

She did let me pink grapefruit.

I mean, yeah, you gotta have sugar on it as well.

I couldn't even, I don't know if I could do that now, yeah.

But I'm a very sweet tooth, got it, but I'd end up pouring the brown sugar directly into my mouth and then,

yeah, exactly.

Apparently, if you put it in the freezer, it's good as well.

If you put half a grapefruit in the freezer, it's like having a sorbet.

That's what I heard.

Maybe no one's ever done it.

I've never done it, but I did hear it.

I'm going to do it.

Yeah, you're going to do it.

Tell us about it.

Yeah, I will tell you about it.

Do you have a favourite salad spot to go to for this kind of dish for your green salad with a mango vinaigrette?

Is there a place we like, that place has the best salads?

That's where I want it for my dream meal.

There is a place in LA called Cafe Gratitude.

We've been there.

Guess who we saw there?

We always do this.

Whenever anyone brings up Cafe Gratitude, we always ask them to guess which celeb we saw there.

It's like the most cafe gratitude celeb you could probably see.

The most vegan thing you could have seen.

The most vegan vegan thing that could have ever happened to us the most vegan thing oh man it's all kinds of layers of vegan

so layers of vegan culture when you're talking about los angeles yeah um okay so let me think because hold up all right okay give me a hint yes it's uh because i need to know what lane culture vegan lane we're in yeah i mean it's basically if if some satirical comedy show was to make like you know some sort of vegan heaven and here's the vegan god they'd choose this celebrity

um we could say it was a musician yeah i think we can say that vegan musician

this vegan musician made me smoke weed oh i don't know i don't know

i wouldn't like i mean in la we could chuck around those sorts of things but here that is a that's an illegal accusation oh that's right that's right

here x nay x nay

cancel cancel i'm not sure actually oh i don't know

one of the og vegan musicians should we reveal Oh, Jay.

Yeah, please reveal.

We saw Moby in Cavi Cabbage.

Please.

We love Moby.

Do you know Moby?

I don't know Moby, but I know of Moby.

And every time I've seen Moby, Moby's dope.

He's got animal rights tattoos.

That guy's vegan.

Yeah, he's vegan all the way.

That's what you call true vegan.

Yeah.

Yeah.

That's a true vegan.

Yeah, yeah.

It's just a true, 100%.

We find it very funny to see him.

When I ordered my food, I said, I am amused.

I am finding it funny that Moby is here.

That's how I ordered my food.

When you go to Cafe Gratitude, do you order in the way they want you to?

You know, you have to say, I am the name of the dish.

No.

No, no,

I am humbled.

I am

worthy.

Yeah, exactly.

No, I just go, oh, man, can I have the gratitude bowl?

And then they go, oh, I am gratitude.

Yeah.

I am gratitude.

I think then they give you like, you know, the word of the day or what have you yeah yeah

I'd say yeah if you're going there regularly you probably lose patience with that yeah

I bet there is a dish on there called worthy I'm trying to remember I am worthy

I think there is something on there about worthy I have to ask I think there is imagine if we google it now and it turns out it's the green salad imagine that it would be crazy

that would be crazy he's done a trick for you David Blaine yes David has very jealous of that he's done several that's the only reason i want to be in this biz he's done several so that one day david blain will do a trick for you oh he he he did something so crazy with will and i really oh he touched will's shoulder and i felt it but will didn't you cried i cried you saw it i saw that you cried

i cried i couldn't yeah it was emotional because i was like no way how did you do that so he touched will's shoulder but i felt it and will did had your eyes closed.

And I had my eyes closed.

And he said something like, you know, do you feel that?

And I'm like, yes.

And he's like, I'm not touching your shoulder.

So he was like showing the connection between us.

And I haven't been able to get away from Will since because of the connection.

Like, I blame it on David.

We are really connected.

Through David Blaine.

Through David Blaine.

But yeah, it was a crazy experience.

He's on a whole nother level.

I can't believe you saw him do the spike through the hand stuff.

I was obsessed with that for a brief period of time.

Yeah,

he was showing everyone that where he genuinely just puts a spike through his hand.

Yeah.

I don't think he genuinely puts it.

Yeah, the things that you slam receipts on.

Yeah.

He just put one of...

It's an ice pick, wasn't it?

He put an ice pick through his hand.

Jada saw it and Jada touched it.

Yeah, I don't even know.

I don't.

Well, look.

I don't even mess with David because I'm just like, you're otherworldly, man.

I I don't even know if you can call this magic.

Well, when he came to London and he suspended himself in a see-through box above Trafalgar Square or above the Thames, wasn't it?

And everyone just came and shouted at him and stuff.

They threw McDonald's at the box.

They weren't as impressed as

ages.

Like days and days and days.

And people just threw their McDonald's at it in the box.

Really?

Yeah,

we didn't represent ourselves very well, isn't it?

Oh my gosh.

It went bad.

Your dream main course, Jada.

Ah,

just had this.

Oh, man.

So I was in Memphis, and

there's this restaurant called Houston's, and I got a veggie burger that tastes like...

A straight up grilled beef burger.

You want to talk about magic?

Yeah.

How is that even possible?

It's a blain burger.

Yeah, it's a blain burger.

I'm telling you, I was like, no way.

I was like, no way.

This is, this is like amazing.

Wow.

You know, because I really wanted that burger taste.

I was like, oh, and I couldn't have, like, I used to get the, the Houston's, you know, mesquite barbecue burger.

I don't eat meat, right?

So.

I was like, bonk it.

Let's see what they do with a veggie burger.

Man, they hooked it up.

It was crazy.

Did you think you'd never be able to taste that again?

Yes.

It was not a veggie burger.

I don't even, like, impossible burgers don't even get down like that.

Not with that, like, juicy flavor.

I'm talking about like that really juicy.

And the char-grilled flavor as well.

Yeah.

I don't know how they did it.

I'm excited now.

I'm mad you don't have a Houston tear.

Yeah.

Yes.

I'm mad as well.

Yeah.

When you go back to the States,

get one.

Straight to Memphis.

Straight to Memphis.

Oh, you get, go to, they have one.

They have them in Los Angeles.

We have two.

Lovely.

Yeah.

If you come down to LA, just get it.

Maybe Blaine did invent it.

Maybe you did.

Maybe you got the idea when we were throwing the burgers at him

over the tent.

He was like, this gives me an idea.

Yeah.

How long has it been since you've had meat?

So, okay, so let me, let me, let me backtrack on that.

Backtrack on that.

So I don't eat beef.

Okay, I don't eat beef.

I will eat fish and I will have buffalo once in a while.

Yeah, because I can't not.

And people are always like, no, there's ways that you can have protein without meat.

It's like, yes, my particular body type, I have to have meat once in a while.

And so I'll eat buffalo.

Yeah, I'll eat buffalo once in a while.

Some people have that rule of like, they'll eat it if they could kill it themselves.

I guess for you.

Yeah.

Could only confidently kill a buffalo.

Let me tell you, I will starve to death if I had to kill a buffalo.

Just caught, just, I'm done.

I will starve to death.

Yeah.

Yeah.

Why buffalo in particular?

It's lean.

Yeah.

Yeah.

It's lean and it, it, it, uh, it moves through my body nicely.

Whereas smooth.

Yeah, it's smooth.

Intestines love it.

Even without the greens.

Yeah.

But

yeah, and beef just, it tears me up.

Yeah.

Tears me up.

I think it probably does with most people, right?

But

yeah, I'm still holding on.

I'm still holding on to the beef dream.

Yeah, my life is carnage, Jada.

Look, I understand.

I understand.

I listen.

Look, I got no judgment on none of that.

I'm not, you know, I get it.

I've got to get on top of it, really.

It's not acceptable.

Just listening to you talk about like, you know, things moving through your body pop.

I was like, yeah, that is important, actually.

It is.

Yeah.

My mind's just, it's just like fucking

GTA in there.

No, I get it.

But I'm going to tell you,

you don't stay young forever.

Yeah.

And I'm going to tell you, I'm 52.

Okay.

So it really starts to count when you get older.

You're like, damn.

Yeah.

Damn, if I had just paid attention a little bit more when I was younger.

So that's all that.

I'll just tell you as an OG up in here.

Okay.

While y'all, you know, you're on your food journey.

Y'all love food.

Just pay attention to how it's rocking with your body.

Yes.

Yeah.

Maybe I should get some buffalo in, actually.

Have you ever had chicken fried chicken before that confused me when i went to america chicken fried chicken so you know you can get chicken fried steak is that fried in chicken fat it's fried like fried chicken so it's steak oh it's steak fried like chicken yeah steak fried like chicken and we do tur we we will do turkey like that as well so fried turkey okay i once saw in a menu Because I think with chicken fried chicken, they like mince the chicken

like they do with this and turn it into a steak shape.

So it's like a steak.

Oh, and they open it like chicken fried steak.

Yeah.

But they're using chicken, so it becomes chicken fried chicken.

Okay.

All right.

Okay.

Do you think you look at me like you think I'm lying?

I've just accepted all this buffalo.

Before Jada came in, I sat you down and said, no lying to Jada.

No lying to Jada.

I was very clear about that.

Sorry, but he lied to me.

I said, no lying to Jada.

I'm sorry.

And now you're lying already about the chicken fried chicken stuff.

I'm sorry.

Chicken fried chicken.

Chicken fried chicken.

Now, I've never heard of chicken fried chicken, but what I do know, I will give you that sometimes the chicken will look like

a steak sort of thing.

Yeah, yeah.

A steak sort of thing.

Yeah.

Where it's opened up.

I haven't lied.

Yeah, I believe you.

I believe you.

Benito?

Wow, chicken-fried chicken.

Chicken-fried chicken.

This week I had Kentucky fried mussels.

Not sure about that?

Kentucky fried mussels.

From a place called Ox Club in Leeds in the UK.

Okay.

They were so good.

Really crispy mussels but still flavorful like you know still that seafood flavor that you get from mussels but like but it was really fried crispy nice a nice crispy I know and this garlic butter

as well

that sounds good yeah I like anything with garlic yeah yeah and it's not supposed to be good for you like but I will like I love savory flavors

yeah garlic's the best it's the best I will put garlic on anything yeah most foods could be improved by garlic me too yeah I believe that

Yeah, I mean, I do like garlic breads.

So if you, I mean, I was just thinking, what a, what, a garlic cake?

Bet someone's done it.

I've bet someone.

Somebody has.

Yeah, someone's done it.

And like, look, I wouldn't be closed off.

I'd try it.

I'd try it too.

That's why I was like, some candied garlic.

Yeah.

Candied garlic.

Maybe.

That black garlic you get was almost sort of like tastes like sort of molasses sweetness.

Yeah, it's fantastic.

That might work in a cake.

That might work.

Yeah.

I know there's some chefs listening to this, so

why don't you go out there and make us a garlic cake?

Yeah.

I can bake.

Maybe I'll try.

I can't bake that well.

Yeah.

I think if you made a garlic cake, your grandmother would be proud of you.

I think she would be.

I think she would be.

I feel the kind of dish she would

try.

I think she would be.

And she said, now you can make the cow tongue with the cream sauce

and put it all together.

Yeah, cow tongue cream cheese frosting.

Oh, good God.

Your dream side dish, Jada.

I love french fries.

Yeah.

Yeah.

I mean, you can't really go wrong.

You can't.

I don't care where I am in the world.

French fries, it's my favorite food.

And are they good everywhere in the world, do you think?

I would say they're not bad, but they may not be the best.

Do you remember, I hate to be negative.

Do you remember where you were in the world when you had the worst French fries you've ever had?

You know what what I don't like?

When I ask for a french fry and they bring out potato wedges.

Yeah.

Let me tell you, there's nothing that pisses me off more.

I swear when I'm like, yo, I like this French fry and they bring you out a basket of potato wedges.

And that's happened to me like in middle America.

Yeah.

Where it's like they bring you out these big, thick potato wedges.

I'm like, that's not a damn French fry.

You said french fries.

Yeah, if they say that that is that is some cheese that's heartbreaking they're trying to because I don't mind a potato wedge right I don't mind a potato wedge if you say it's a potato wedge you need to mentally prepare for the wedge but don't tell me it's a french fry yeah and bring out a potato wedge I agree now I'm pissed yeah absolutely also it's real cheeky because they're showing you we had what we needed to make them right you got this big thick potato yeah could have just just just cut it down into yeah a french fry could have done it didn't and now we're trying to tell you yeah that it's a french fry i call that gaslighting yeah that is gaslighting 100 gaslighting that's what it is look it up also like i feel like we've only just embraced the term french fry in this country do you think i think for a long time a lot of people oh because you call it chips would only ever call them chips yeah and in recent years i think we have accepted that we have to differentiate because there are different type there's the thick cut chips yeah the chip shop chips and all that stuff and french fries are their own thing and we have to swallow our pride and just go do you know what we'll just say french fry even though a lot of people in this country don't like saying americanisms even though it sounds like a french word yeah right well i'm gonna tell you what i'm gonna tell you a funny i remember coming here to london when i was really young i didn't know anything and fish and chips and i thought i was gonna get chips real chips

chips potato chips crisps crisps yes and they brought out french fries and i was like oh i'm actually happy that they're French fries.

So I thought that was all you had available were the chips.

I messed with a chip.

And then I was like, oh, but it's a French fry.

And I was like, oh, so French fries are called chips here.

I was like, oh, okay.

So that was one time that I thought I was going to get something that I didn't get.

The opposite.

And I was happy that it was a French fry.

Yeah, because you're always happy if it's French fries, right?

Always happy.

Because if you ordered wedges and they brought French fries, I would still be happy.

Yeah, exactly.

Yeah, yeah yeah it doesn't work the other way around doesn't work the other way around the first time I ordered frickles I didn't know what they were frickles I just went for it I saw frickles on the menu I was like I have the frickles and then the person I was with said what are they no idea do you know what frickles are I have no idea what a frickle is fried pickles how is that delicious that very nice seasoning on it that's the key wow the seasoning has to be good otherwise you're just dealing with something that's absolutely scorching hot when you bite into it yeah yeah that's the issue with them sometimes if they're too thick cut the pickles got it if they're like long dill pickles that are thick cut there's so much moisture in them that when they're in the batter all of that liquid gets up to like 100 degrees and then you're biting in and it's it's hot stuff you might as well be biting into a glow stick man yeah but like

if you dice them up into coins yeah got it great yeah get loads of seasoning on them delicious that sounds amazing i've never even heard of a frickle but i want to try one is there any frickles around here that are good not Not really.

I would say the best frickles I've had are in America.

Yeah.

So like

meat liquor do frickles.

Oh, they're meat liquor do frickles.

Meat liquor.

It's a place called meat liquor.

Liquor spelled L I C Q.

Not.

No, just L I Q.

Thank goodness.

L-I-Q-U-O-R.

Oh, yeah, yeah.

Well, let's be glad it's not the other way.

Yes, that could mean something totally different.

Yeah, yeah.

You don't want that.

That buffalo wouldn't know what headache.

Also, you'd get they'd bring you your food and you're like, well, I don't know what people have been doing with that.

Exactly.

Exactly.

If you want me to do this, and then I'm worried you're going to pass it on to the next person.

That part.

That part.

There's a lot of fast food chains in America.

LA's got some that are just like, just for LA, even.

Can you even rank the French fries?

Can you do a league tables of like the best ones are here?

People go nuts for In-N-Out in LA, but I don't know if you subscribe to that.

You know, In-N-Out.

Here's the thing about fast food.

Fast food has just gotten terrible.

It used to be so good.

Because I'm going to tell you what, as an OG back in the day,

you couldn't mess with a McDonald's french fry.

Yeah.

You just couldn't.

Everybody else is trying to compete

to what that was.

McDonald's doesn't even do their french fries the way they used to.

I mean, they came down to even like

the engineering a specific kind of potato.

So I don't even mess with none of those fast food french fries.

But I'll tell you who's got good French fries.

Houston's.

Houston's

lovely.

Houston's got some good fries.

For your dream meal then, would you like the Houston's fries or would you like McDonald's fries back in the day?

Give me the OG McDonald's french fries any day.

I miss them.

Yeah.

We can bring them back.

I miss them.

Who's your favorite McDonald's mascot?

Ronald.

Ronald.

Ronald was the fave, even though I don't like clowns.

He was my favorite, and he was my favorite because every time I saw him, I was like, French fries!

That's the French fry guy.

Yeah, none of the other clowns have that to recommend him.

Yeah, and you know, he, and then, you know, we got, you know, all the little prizes and the little kids' meals we would get.

Like, he was a gangster.

I love Ronald.

He was pretty gangster those those toys were great they were great you know really really want the toys i mean i didn't get to go to mcdonald's very much my parents have just didn't like mcdonald's so they wouldn't take me there but i see the adverts with the happy meals and the toys the happy meals see i had a teenage mom so she's like you want mcdonald's cool great

mcdonald's you know it was that or breakfast for dinner

brilliant my my most exciting thing as a kid going to mcdonald's would be finding the longest chip in the world did you ever do that yes You'd get the frying again.

You'd get the fry out and you'd be like, oh my God, it's the longest fry in the world.

Exactly.

Yep.

I used to love that.

But then would it maintain its integrity, that fry?

Would it be as crispy as you wanted it to?

No, you had to eat it right away.

Yeah, yeah.

You had to eat it right away.

Straight in.

Not even the, it won't even survive the car drive home.

Yeah, yeah, yeah.

You got to get it.

Your dream drink.

Lavender lemonade.

That's a first.

We've never had lavender lemonade on the podcast before.

Lavender lemonade is so good.

Now, back in the day, when I was still wilding, lavender lemonade was some vodka.

But these days, we do it just straight.

Just lavender lemonade.

But that's so good.

Because you clearly just love the lavender lemonade, right?

So you can take the vodka out.

You've still got your dream drink.

I still got it.

Where are you getting lavender lemonade from?

Oh, it's a couple places.

I just had a lavender lemonade and I was just going crazy because I used to, there was a restaurant that I used to go to in New Orleans while Will was shooting there.

And that's when I got really addicted to the lavender lemonades.

Yeah.

And then I had to learn, I was like, oh, how did, I got to learn how to make this thing,

which I never did.

And I just had it again.

I don't want to say it was Houston.

But the whole male Houston.

Houstons are going to be over the moon when they hear this.

I just had a lavender lemonade and I was like, yo, run that lavender lemonade.

I can't believe they have it.

and it while I was on the while I was on the book tour so it was just recently oh nice yeah so I've never had a lavender lemonade I don't think I've even seen a lavender lemonade anywhere what what ratios are we talking about lavender to lemonade is it mainly lavendery is it mainly the lemonade taste with a little hint of lavender it's like I would say that the ratio is probably 60 40 40 lavender 60 lemonade because lavender can be a strong lavender can be strong you know what I mean so it's a nice little like it's

like a beautiful, soft covering of the lemon.

Yeah.

Yeah, it's really gentle.

And then you got to have the right amount of sugar, too.

Because then, yeah, when it's done well, man.

I haven't had a bad one.

Never.

Yeah, never.

So I think people know you better get that one right or no one will be ordering it.

Yeah.

So, but it's pretty refreshing as well.

It's really refreshing.

I love it.

Would you like a New Orleans one for your dream meal?

I would take the New Orleans one with the vodka just for if it's a dream.

That vodka snuck back in very quickly.

Let me tell you, the lemon to lemonade, the lavender lemonade with the vodka in a dream all day.

And just

line it up.

Just give me 10 of them.

Yeah, yeah.

One ice cube coming.

Or multiple ice cubes in each.

One.

Yeah.

In each.

One single ice cube.

One single ice cube.

Because it needs to have a little chill to it.

But don't, don't, yeah, don't load me up.

You don't want to kill the taste.

I don't want to kill the taste i don't want it watered down with the ice and this is something that we don't have here but like i only know about through watching american tv shows or films is uh kids with their lemonade stands yeah that's a real thing i've never seen it yeah it's a real thing i see it all the time you think any of them would attempt

lavender lemonade ideally not with vodka no i don't I don't.

I mean, listen, at the lemonade stands, we'd be lucky to just get a decent glass of lemonade.

Listen, lemonade itself, really think about this.

Yes.

Lemonade itself is really an art form.

Good lemonade with that nice balance of lemon, water, and sugar.

Because it's easy to mess up.

Like, most of the time, lemonade is too tardy.

Like, when I order lemonade, I'm scared to order lemonade in restaurants because I'm like, oh, this is going to be crap.

It's either going to be watered down,

you know, or it's going to be too tardy.

It's not going to have enough sugar.

Well, here, I mean, I think I I only heard about lemonade in the American sense, like a lot later in life, because here, growing up, lemonade would mean like sprite or seven up, right?

Sure.

If you ask a lemonade in a restaurant,

you're getting fizzy.

Yeah.

Got it.

But that proper homemade lemonade, which is so good.

Is it sprite or 7-up for you guys?

I'd go 7-up.

I think I'd go sprite.

This is why we work well as hosts.

Yeah.

Yeah.

I think I'm 7-up too.

I think 7-up is a tad sweeter.

I think.

Yeah.

I think.

With a bit of vodka.

in.

I would bet there's less bubbles.

In a dream, for sure.

Listen, I'll take vodka in any damn thing.

Yeah, yeah.

It's my favorite.

I love vodka.

If I may just roll back to the lemonade stands.

If you're walking down the street, how good would a kid's lemonade stand have to be for you to accept that they might be able to do lavender lemonade?

Because say

there's a little kid.

Yeah.

And they've got a load of lavender.

And they've got all the other stuff for lemonade.

And they're like, Jessica Smith, would you like a lavender lemonade?

How good does the setup have to be?

What are you looking for?

And they're calling Jada by your full name.

They call you by your full name.

Let me tell you, let me tell you what.

If I go to a lemonade stand and they're like, Jada Pinkett Smith.

First for a kid to even know who the hell I am, okay?

Because most of the time I'll be Jaden's mom, Willow's mom.

And they even know anything about a lavender lemonade.

They won.

I'm like, run it.

I don't even care what it tastes like.

Run that lavender lemonade.

The fact that you even know that a lavender lemonade exists and you know my phone name, you win.

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We arrive at your dream dessert, my favorite course.

I know you said you're mainly a savory person.

This is a good one.

But yeah, I'm excited about this.

What have we got?

Taiwanese pineapple cake ice cream, vegan, but it tastes just like regular ice cream.

This sounds great.

Yeah.

Let me tell you.

This is incredible.

I'm going to tell you like this.

When you get to LA, when you guys come back to California, you go to Los Angeles, you got to go to Dear Bella.

Best.

Let me just calm down.

The best ice cream.

It's vegan, but it tastes just like, you would never know.

Amazing.

That it's vegan.

And they have the best flavors.

Taiwanese pineapple cake.

Yes.

Ice cream.

Any ice cream flavor that has the word cake in it?

Yeah, I agree.

I'm on board.

Yeah.

I don't even know why.

I don't think I've had a it is.

Yeah, I don't think I've had a time when it's pineapple cake.

It's just, it's just, it just tastes like a pineapple cake.

Yeah, yeah, but pineapples and cakes.

Pineapple and cake.

I mean, come on, we all know that's like that's real deal, right?

And ice cream.

Yeah.

Yeah.

It's so creamy.

And they have so many flavors.

Like, I have ice cream parties.

Yeah.

Do you have a lot of ice cream parties?

Me and Will just have ice cream parties at the house.

Oh, yeah.

Oh, yeah.

Cookies and cream.

They have one of them that I just discovered, Vietnamese coffee.

Oh, yeah.

The gingerbread ice cream.

It's like a gingerbread cookie ice cream.

It's like the, you know, during the holiday season,

which is my, I keep it all year round.

Amazing.

I'm like, hey, can y'all make me some of that gingerbread?

I'm like, I know it's summertime.

I know y'all usually don't make it until, you know, Thanksgiving.

Can you run that for me?

I love an ice cream party, man.

This is, this is exactly what I, I don't know how many episodes.

We've done over 200 episodes of this goddamn podcast.

And I've been waiting for someone to mention, even mention the idea of an ice cream party.

Ice cream party.

Finally, I'm here.

Are you inviting lots of people over for the ice cream party?

I just had an ice cream party to pick names for Christmas.

We picnic, because listen, it's a lot of adults.

We get all the kids gifts.

Like, kids get gifts, but adults, my mom this year was like, I'm not buying nobody nothing unless we pick names.

She's like, I'm not, I just don't feel like it.

That Christmas is not for us in that way.

I'm like, you don't want to get gifts.

Like, I love getting gifts.

She's like, look, we're adults.

Pick a name.

So

I was like, instead of having, you know, dinner or I was like, okay, everybody, come over.

We'll have an ice cream party.

And I just had like 12 different like versions and different flavors.

Is it too late to get in on your family Christmas so that I can get to go to that ice cream party and put my name in the future?

No, you guys, listen, you're invited.

Man, thanks.

Come on through.

Love the thought of this ice cream party, man.

You have no idea, Jada, the amount of episodes I've had to sit through with guests who have had like unimaginative desserts or they've had like savory things.

Some of them have chosen cheese boards for dessert and I've had to sit here and take it.

And I get finally get into a place where there's like 12 different flavors of ice cream.

Yes.

And they all sound amazing.

There's like that coffee one sounds insane, the gingerbread one.

I'm a huge gingerbread ice cream fan.

Yes.

This time when he's pineapple cake one.

Are there chunks of cake in the.

Yes.

And I'm going to tell you something else.

This is the kicker.

Okay.

It's handmade.

Oh, yeah.

Yeah.

Yeah.

Yep.

Yep.

It's handmade.

Yep.

They know what that is.

That's that's made with love.

Yeah.

It's handmade.

Like

it's not factory made.

They care.

The guys at Dear Bella, they're doing it.

They care.

Yeah.

And it's only one.

There's only one dear Bella in the world.

Wow.

Great.

And they love ice cream.

Whereabouts in LA is it?

I believe it's like, it's not, it's not, it's like close to downtown.

Okay.

Well, because next time.

I think it's like on Vine.

I'm going to book my Airbnb based on where Dear Bella is.

Yeah, but I mean, you Google Dear Bella is right there, isn't it?

Where's the other one?

There are two now.

Bonita's just revealed there's two.

Where's the other one?

Hollywood and Costa Mesa.

They're both in LA.

They have two locations, guys.

You can have double ice cream parties.

Yes, that means I'm going to be checking out that location to see if they have different

flavors.

If they have different flavors.

wow i love this this is very exciting i'm online as soon as i get in that car yeah

imagine you get in the car you look at this new one to see if there's new flavors imagine this they've got lavender lemonade flavor ice cream don't imagine don't okay you just you know what

that might be too that might be too much no

now you're gonna have me go in there and i'm gonna be like is there any way possible you guys could make a lavender lemonade ice cream yeah and listen i warn you now that originally they'll try and fob you off and make you turn it into a sorbet.

Yeah.

That's what I was just thinking.

They're probably going to have to, because I don't know how you can do it any other way.

I don't know.

Because I don't know.

The dear Bella guys.

They can.

I'm going to try.

I'm going to ask them.

But I wouldn't mind trying it in a sorbet.

Now, listen, I'm with you on the sorbet.

Like, sorbet is always like, all right, you don't have the ice cream I love and rock the sorbet.

Because I really love ice cream.

But I wouldn't mind the lavender lemonade and a sorbet.

Yeah, I've had some very good sorbets.

I've had some great sorbets.

I have, but it's not like my like,

yeah, yeah.

Yeah.

The citrusy ones are the way to go with them.

You know,

lime ones, grapefruit, maybe.

Remind you of a.

I've had grapefruit sorbet.

Never turned out well, but I've had it.

Yeah.

Well, it's flashbacks.

It might be a nice addition to the ice cream party just to have a little sorbet.

Well, they do sorbet.

Yeah, yeah, yeah.

They don't do a lot of sorbet.

Dear Bella doesn't do a lot of sorbet, but they do, like I had a, I had a guava sorbet.

It was okay.

Yeah.

Clean the palate between ice cream.

Yep.

True.

You know, so you just have a little sorbet in between each one,

and then have another one.

Oh, man.

I've never wanted to go somewhere immediately so badly.

Yeah,

I swear, Dear Bella will not disappoint.

Right, I'm going to read your menu back to you now, see how you feel about it.

Okay.

You want still water with a twist of lemon and one ice cube in it, but if we're going fancy, it's a sparkling water.

Pop on sort of bread, monkey bread with melted honey butter.

Starter, green salad with a mango vinaigrette from Cafe Gratitude.

Main course, veggie burger from Houston's in Memphis, side, OG McDonald's French fries, drink, 10 lavender lemonades with vodka, line them up from New Orleans.

Dessert, Tywani's pineapple cake, vegan ice cream from Dear Bella.

Yeah.

That sounds great, Jay.

It's a great menu.

Yeah, it's a very, very good one.

Good time.

And you've thought about the balance of it as well, because you're getting everything moving at the top.

That's right.

And then

it builds to that ice cream, I think.

Yeah.

And then to me, like smashed under the table after the terrackers.

Yeah.

Also, like, I'm definitely, as the genie waiter, I'm going to turn that last course into an ice cream party.

There you go.

And

having all of those flavors there.

I'm having everyone around.

We can pick names, whatever.

I don't care what the event is, what the occasion is.

Listen, the next time I come back, that's what we're going to talk about.

The episode is going to be called Ice Cream Party.

And we're going to go through.

We are going to go through all the different flavors.

And I'm going to get it shipped out here.

Yes.

We're going to sit here and we're going to do an ice cream party.

I'm not sure how the recording will come out.

Having eaten ice cream with James before, it's not, I'm like sort of the audio wouldn't be pleasant.

I do not care.

I do not care

how the audio comes out.

That's the last part.

I don't care.

Let me tell you.

And it's got to be vegan because if it's not vegan,

I'll shoot off like a rocket.

It'll be vegan.

It's as good as you say.

It's got to be vegan.

Things can move too smooth down there.

Shoot us roof.

Yeah.

That's those buffaloes.

Yeah.

I mean, that'd be quite the end of the podcast.

Jada, thank you so much for coming to the Dream Restaurant.

Thank you.

This is a good time.

Well, there we are.

That was a great chat, James.

Yes.

I'm still riding high on the ice cream party, man.

She was a proper laugh, James.

She was a laugh.

Excellent food choices.

Didn't say kinda bueno happy hippo.

Yeah.

So got to stay in the restaurant, which is good because that meant we got to enjoy that ice cream party.

Yeah.

I can't wait to go there.

I'm going to have my own ice cream party.

I mean, what I'd say as well is when someone picks a veggie burger on paper, I'm like, oh, no.

That's a boring choice.

Sure.

But Jada was so excited about it.

The description of it.

The way she described a veggie burger.

I've got to go to Houston's.

Yep.

The burger sounds amazing.

The ice cream party sounds amazing.

And the book Worthy sounds fantastic.

Absolutely.

Worthy by Jada Pinkett Smith is out now on Forth Estate.

That's the publishers.

So go get it, baby.

It's available in Hardback and audiobook.

Fantastic.

Ed and I have both written books as well that you can get.

Yes, we have actually.

I've written a book called Glutton, The Multi-Course Life of a Very Greedy Boy, is available now.

James A.

Castle's Guide to Quitting Social Media is available now.

Both of those bad boys on audiobook read by ourselves, as in I read mine, James read his.

Although we should have done the Switcher Room, we should have done the Switcher Roo.

I'm gutted now.

We didn't think of that.

Yeah, yeah, bad luck, mate.

Oh, well.

But yeah, first of all, read Worthy by Jada Piggins Smith.

Do it.

Thank you very much to you, James.

Thank you to you, Ed.

It's been a fantastic day.

It has been.

Thank you to you, Benito.

Thank you, Benito.

Double thumbs up from Benito.

Thank you very much.

We will see you again soon.

Bye-bye.

Bye-bye.

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Hello, I'm Carrie Add.

I'm Sarah.

And we are the Weirdos Book Club podcast.

We are doing a very special live show as part of the London Podcast Festival.

The date is Thursday, 11th of September, the time is 7pm, and our special guest is the brilliant Alan Davies.

Tickets from kingsplace.co.uk.

Single ladies is coming to London.

True on Saturday, the 13th of September.

At the London Podcast Festival.

The rumours are true.

Saturday, the 13th of September at King's Place.

Oh, that sounds like a date to me, Harriet.