Ep 155: Taron Egerton

Speaker 1 Oh no, it's James A Caster from the Off Menu Podcast, the podcast that you are listening to, and I have some news. I am going on tour round America, North America,

Speaker 1 from the 20th of January, starting in Toronto, and then finishing once again in Canada, in Vancouver, on the 15th of February. And in between, I'm going all over the place.

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Speaker 1 Welcome to the off-menu podcast, beating the egg of conversation, grating in the cheese of humor, pouring into the pastry case of the internet, and baking for approximately an hour to make a lovely podcast quiche.

Speaker 1 Wow. Happy with that? Yeah, very happy with that.
I thought for a second there you were making an omelette. I think I might have done omelette before.
That's the only reason I'm not sure.

Speaker 1 Nice little left turn there. It's a quiche.
Yeah, it's a quiche. I don't think that's exactly how you make a quiche.
I think there's some other elements to it.

Speaker 1 Hey,

Speaker 1 you know that I don't know any better.

Speaker 1 Yeah. I believe you.
That said, Gamble, my name is James Edcaster. This is the Dream Restaurant.
And we invite a guest every single week.

Speaker 1 And we ask them their favourite ever start a main course dessert, side dish, and drink, not in that order. And this week, our guest is...

Speaker 1 Taron Edgerton. Taron Edgerton, a wonderful actor.
A wonderful actor. I love him in films such as Kingsman, Rocket Man.
Yes. Eddie the Eagle.
Eddie the Eagle. Oh.

Speaker 1 The trailer to Eddie the Eagle genuinely made me emotional. Very, yeah.
I thought it was such, it's always a sweet story, anyway. A true story.
And

Speaker 1 rarely does a trailer get me in the feels, Ed. And that's a hard thing to do with you because

Speaker 1 you're an absolute rock, James. I'm the tin man.
He's the tin man. That's what everyone calls me.
The tin man. The tin man.
You'd be a great tin man, actually. Yeah, I would love it.

Speaker 1 Paint your face out yourself, though.

Speaker 1 You're halfway there, aren't you?

Speaker 1 Yeah, you're halfway there. Wizard of Oz again.
Yeah.

Speaker 1 Who would I be? In Wizard of Oz? Yeah.

Speaker 1 Oh, I mean,

Speaker 1 there's not many handsome men in Wizard of Oz, is there?

Speaker 1 Stop it, you.

Speaker 1 So I don't really know. Don't you know here? I'd happily have a crack at the lion.

Speaker 1 Energy-wise, I could have a cash at the lion. I think Josh Woodokin would get the lion.
Oh, yeah, sorry. Yeah, Benio was pointing out that Josh would be the scarecrow, and that's probably true.

Speaker 1 Yeah, yeah. Yeah.
Yeah.

Speaker 1 But the lion, I don't know. Can I I not be the lion? Dorothy, maybe? Can I be Dorothy? Toto? It could be little Toto.
This is another conversation where we cast films with the British Comedy Circuit.

Speaker 1 Yeah, yeah, yeah. Yeah, yeah.
Which will just start up a new podcast. Anyway, we are going to kick him out if he says a secret ingredient.
Am I right? Yes, you are right, James.

Speaker 1 There is a secret ingredient.

Speaker 1 If Taron says it, he's out on his ear, which would be a shame because I think he's looking forward to this, James. He listens to the podcast.
He listens to the pod. We're very excited to have him on.

Speaker 1 It would be be a shame to kick him off. But rules and rules.
And this week, the secret ingredient is

Speaker 1 the chocolate bar. But no, not the chocolate bar.
The chocolate bar is good. Normal Turkish delight.
The little

Speaker 1 cubes. I love the little cubes.

Speaker 1 I used to go on holiday with my family to Cyprus a lot, and it was such a great day when we go to the Turkish delight shop or this, I believe, Cypress Delight, they would call it. Okay.

Speaker 1 And buy all different flavours. The pistachio one, that's my favourite.
The worst. that's the worst one.
Yeah, well done. Open it up.
So delicious, and it's all covered in the icing sugar.

Speaker 1 They're like travel sweets for the thinking man. Right.
Well, the first time I had Turkish Delight, I think it might have been the yellow one maybe.

Speaker 1 It was delicious, but very quickly don't like Turkish Delight, but I do like the chocolate delight. The chocolate bar is trash.
Chocolate bar is delicious. Fries.
Fries, Turkish Delight.

Speaker 1 Yeah, why are you covering it in chocolate? No need. Absolutely delicious.
No need.

Speaker 1 So either one, if it says either one, he's out. Either one,

Speaker 1 but let's just say that, you know, the person who hates that particular type of Turkish delight is the one who has to kick him out. Okay, perfect.
So that's a good deal. Yeah, yeah.
Well done.

Speaker 1 Well, hopefully you won't say it anyway, because we're looking forward to meeting him. Taron is also in a very new, exciting TV show on Apple TV Plus called Blackbird, James.
Psychological thriller.

Speaker 1 I like psychological thriller. Me too, me too.
Because you can use your head and your heart.

Speaker 1 You're thrilled. You're emotionally thrilled, but your head is going, oh,

Speaker 1 I'm in this as well. Yeah.
They're making me think. So do watch Blackbird and you have a think and have a scare.
Yes. And this is the off-menu menu of Taron Edgerton.

Speaker 1 Welcome, Taron, to the Dream Restaurant. Thank you for having me.
I'm very pleased.

Speaker 1 Welcome, Taron Edgerton, to the Dream Restaurant. We've been expecting you for some time.

Speaker 1 Here he is. We went big for you today, okay? I felt sad.
I felt a sound effect.

Speaker 1 I felt the rush of air as you manifested.

Speaker 1 What did you visualise?

Speaker 1 Well, what did you see? Tell her this is what you saw. You, but with a sort of small cloth wrap

Speaker 1 in a sort of Y front shape. When you say a cloth wrap.

Speaker 1 Kind of like, I suppose, like an old-fashioned nappy. Yeah,

Speaker 1 it's like a nappy. Let's do something.

Speaker 1 It was hard.

Speaker 1 I'll wear a nappie for it. Yeah, yeah.

Speaker 1 Like you would wrap cheese in the old days, sort of like cheesecloth, sort of cheese. Exactly.

Speaker 1 With the sort of string, the metal string swinging around his head.

Speaker 1 It'd be quite good to wear a nappy during a meal. You'd never have to leave the table.
Well, you'd never have to loosen your belt, would you? No. You could just expand

Speaker 1 with the nappy. Never see a baby loosening its belt, do you? Imagine that.

Speaker 1 Oh, God, sorry.

Speaker 1 Yeah, because I suppose all my knowledge of nappies, really, as a childless man, come from the adverts, where you always see there's a sort of elasticated flex bit. Yes.
So they do grow with

Speaker 1 the baby. Do you look at that and see?

Speaker 1 That's almost like the baby gets full. Yeah, right, right, yeah, yeah.
Yeah, exactly. Yeah.

Speaker 1 I always visualise a nappy sort of moving around on its own, you know, because they show the absorbent qualities without the baby. Yeah, sure.
So it sort of does like a little ballet pirouette thing.

Speaker 1 Yeah, yeah. So maybe, do you think since you're a genie, perhaps your nappy could do that as well? Oh, yeah, I'd have a magical nappy that moves around on its own.
So what? So does it fly off you?

Speaker 1 Yep. A bit like Doctor Strange's cape.
Yeah. Oh, exactly.

Speaker 1 Yeah, yeah. yeah they can fight my battles for me sometimes and help me

Speaker 1 yeah yeah yeah well because i was about to say because my my my my brain went to just like when you said moving around on its own because i'm a genie i thought about the carpet in in aladdin but doctor strange's cape is a much better reference which more 2022 isn't it yeah yeah yeah that's i i i really like that why would you want a nappy that flies off on its own that's the last thing you want a nappy to do though right if anyone ever attacks me that nappy can defend me that's what i said you can foil your foes with it yeah but would it be soiled yeah Yeah.

Speaker 1 Yeah.

Speaker 1 Some of them would jump out. Some of them would jump out.
I would be scared, soil myself, and then the nappy would be like,

Speaker 1 would you preserve your modesty as it's flying around? No, I would like, you've got to use everything available to you to distract them and to get in their heads if they're attacking you.

Speaker 1 So I've got to have my boy out and like, you know.

Speaker 1 Although, I would, from the other perspective, I would say that if I was being attacked by a magical soiled nappy, I don't have time to look at someone's crotch.

Speaker 1 No, you'd just be running for the hills. I'd be running for the hills, just batting the nappy away.
Yeah, yeah, yeah, yeah. Or be wrapping around your face, you childless man.
Yeah.

Speaker 1 How Ed refers. I didn't know Ed started referring to himself as that now.

Speaker 1 Well,

Speaker 1 I just wanted to let everyone know why I know about Elizabeth. You were setting the nappies.
I was setting the sappies.

Speaker 1 Yes. Childless man.
You're a childless man. Yeah, I'm a childless man, but I don't go around telling everyone.
Make it my identity. That's not my identity.
My identity within the world of nappies.

Speaker 1 Childless man? Yes, childless, childless man. Very much a childless man.
Yeah. Yeah, three childless men.
Four actually if you count Bonito, which people rarely do.

Speaker 1 Yeah, yeah, yeah.

Speaker 1 Benito's got a puppy now, though. He's got a puppy.
Have you? What sort of dog? We've got two of those. You've got two cockapoos.
You've got the same dog as Benito. Yeah.

Speaker 1 I mean, they're amazing, but they're so,

Speaker 1 they're full on.

Speaker 1 Very lonely.

Speaker 1 Bad luck.

Speaker 1 I think that's what Benito's finding.

Speaker 1 He's not getting much sleep at the moment. Considered a nappy? Perhaps a nappy that could take them for walks.
Yeah, that would be be good

Speaker 1 james is nappy yeah i'll lend you my nappy bonito take your take your little cockapoo for a walk anyway to cut all this out yeah anything anything to do with him doesn't go in cockapoo's your special move with a nappy isn't it yeah yeah oh great now you've got to keep it that's a great joke that that brings everything to you either way you look it

Speaker 1 um would you consider yourself a foodie tammy i feel like there are two sides to my nature there's the there's the sort of this the side of me that appreciates nice food well constructed with lots of thought put into it um and i do like to cook a little bit but then there's the other side of me that's a kind of disgusting gluttonous gannet that sort of doesn't really care what it is it's more just about volume yeah do you know what i mean oh yeah so i i feel like a foodie kind of makes me think of somebody who's really quite academic and measured in what they do and I wouldn't say that that's me all of the time.

Speaker 1 I think the Gannet feeds into the foodie as well. I I think that's a part of it.
Well in which case maybe. Yeah.
I mean I think about food all the time.

Speaker 1 All the time. And oscillate between being someone that eats quite well and someone that really really doesn't eat well.
Is that because acting you have to eat well?

Speaker 1 I think it depends what you're doing. Last year I played a part where I had to be in good shape so I had to think about it for quite a long period of time.
And it was hard. It's really, really hard.

Speaker 1 Yeah. And boring.
And boring how much you think about it, because if you think about it all the time, it means you talk about it all the time and no one cares.

Speaker 1 And if you're eating that healthily, you must be thinking about the other stuff that you just you want to eat all of the time.

Speaker 1 Yeah.

Speaker 1 I've done like periods of eating very healthily.

Speaker 1 I'm on a downward slope now and just eating whatever I like, which is beautiful.

Speaker 1 But do you do the thing of watching YouTube videos or thinking about everything you want to eat or looking at menus online when you're eating healthily?

Speaker 1 So what you watch people eat the foods that you wish you could eat. Yeah, yeah, yeah.
He reads the menus and then when he's reading menus online, he texts me to tell me that he's doing it.

Speaker 1 I'm going to join in with it. Really? Yeah.

Speaker 1 You bring James into your fantasy exactly yeah I've got to legitimize them how does your wife feel about that she's fine with it she has fantasy yeah yeah she gave us long ago doesn't want me to call her at the through and go look at this menu yeah all right are we gonna go there no I can't

Speaker 1 tell James about it

Speaker 1 have you ever used gone online to read a menu uh I don't think probably not without intending to go and eat there I don't think and sometimes I feel like that's cheating as well because I feel like it's quite nice to get to a place and share in the moment of opening the menu.

Speaker 1 Do you know what I mean?

Speaker 1 And I sometimes feel like when I get there and someone said, oh, I've already looked at the menu, I feel like it's the kid who flicked to the back of the Order of the Phoenix. Do you know what I mean?

Speaker 1 And goes, I know what happened.

Speaker 1 And I sort of go, well, you just...

Speaker 1 I kind of don't know if I can swear, but it's annoying, isn't it? You can swear. You can swear.
You're a wanker.

Speaker 1 Yes, I am. Yes.

Speaker 1 Because you've subverted

Speaker 1 what everybody else is doing. I see what you mean.
Because

Speaker 1 I do do that. Yeah.
I'm the guy being like the job. Well, quite a bit of judgment, actually.
Yeah, yeah, yeah. Fair.

Speaker 1 I'm going. Well, they do.
Apparently, this is an amazing thing they do here. And I've looked at the menu and they have that today.
So we should definitely order that.

Speaker 1 I do that. And that is like you've cut out a whole portion of the evening.
Well, yeah, it's part of it. I don't want to rush people together.
It's the ritual, isn't it, I think. Yeah.

Speaker 1 But there's something quite nice about getting there and having that moment of, because it's so much about communion, isn't it? And, you know.

Speaker 1 I've got a very close relationship with my family. We've always cooked together.
And there's something very sort of social about it.

Speaker 1 I do buy into that, the whole Jamie Oliver school of it being the time to be together. And I think going out and looking at a menu is kind of an extension of that.
Yeah, I like that.

Speaker 1 I think you're right. I like that.
I'm going to stop looking at menus online now. Yeah.
Really? Yeah. And are you going to stop telling everyone that Sirius Black dies?

Speaker 1 No way, man.

Speaker 1 No way.

Speaker 1 Every meal. That's how it starts.
The thing is, I think enough people listen to this podcast that that will have ruined ruined it for someone. Yeah.
Some of them go, what does...

Speaker 1 Ed sits down at the start of every meal and he goes,

Speaker 1 when a Drista Strange kills him.

Speaker 1 She pushes him through a curtain. Yeah.
Is she really? Mumps it in everyone's face as well. Dobby's dead and we're having the pork.

Speaker 1 Still a sparkling water tavern.

Speaker 1 So I thought about this and I think...

Speaker 1 On this occasion, I'm going still. Okay.
I like sparkling water for the same reasons everybody else does. It feels like a sort of like a gentler cousin of champagne, doesn't it?

Speaker 1 It feels like an event. Yeah.
You know, it sort of somehow feels like it should cost 10 times the amount of still water, even though it's just had some gas put pumped through it.

Speaker 1 But I think when you come to the dream restaurant, you need to be thinking about the amount of food you can cram inside yourself.

Speaker 1 And I know there's magic at play and the normal rules of physics don't apply, but the association of drinking sparkling water I think will make me feel fuller

Speaker 1 quicker. And I want to bed into the experience and make sure that I've got a real cavernous empty space that I can just fill with all the foods I enjoy.
So I'm going still.

Speaker 1 I think that's very sound logic. Oh, totally sound logic.
And I love to hear about sparkling water being the gentler cousin of champagne. Do you know what I mean though? It still feels like an event.

Speaker 1 I'm imagining a gathering of the Fizzy family now. Yeah, yeah.
That's a bit of a family tree.

Speaker 1 Very, very, very, very mild manners. Yeah, yeah, very non-committal when it comes to opinions about things that are happening in the world.

Speaker 1 Whereas champagne's like, oh, I've got so many things to say. Yeah, yeah, yeah, yeah, yeah, yeah.
This guy, yeah, yeah, yeah, yeah, there's champagne.

Speaker 1 That's like a nightmare.

Speaker 1 In the in the Fizzy family tree, then, like, where are you putting ginger beer? Um, in relation to champagne, I feel like a sort of doing a voice for that, by the way.

Speaker 1 Ginger beer, like maybe an oh, maybe like an old, an older uncle who sometimes says things that aren't entirely appropriate,

Speaker 1 but he's really well-meaning. Yeah, yeah.

Speaker 1 And he's just a product of another time. Yeah, yeah, yeah, yeah.

Speaker 1 But, you know, you'd probably have a moment to think before you invited him to every

Speaker 1 family event. Yeah.

Speaker 1 Are you thinking fiery Ginger Beer in particular? Exactly that. Yeah, yeah.
He loses his head sometimes, but... Just a bit.
He just gets a bit overexcited. He doesn't get out much.
Yeah, yeah.

Speaker 1 You know? Doesn't. No.
Yeah, he's he's a bit dusty. Back of the shelf.
A little bit. And when he gets there, do you know there's those people in your life?

Speaker 1 There's people in your life you've not seen for ages, and your heart rate doesn't change when you see them. And it's lovely, and it's like a true friend.

Speaker 1 But you know, there are those people in your life where you see them and you go,

Speaker 1 okay, all right, here we go. And you just have to slightly adjust.
And they're probably the people in your 30s you gently maybe don't see as much of.

Speaker 1 I feel like Uncle Ginger Beer. Yeah.
And maybe one of those people. You want to name names?

Speaker 1 It's probably best I don't.

Speaker 1 Does champagne have any children or is it a childless drink?

Speaker 1 Well, so when I was a little boy, I remember that my great-grandmother, who I called Nin, she used to, she used to, she used to call me, it was very strange, she used to call me Sailor, and when everybody else was having like a drink at family dues or whatever, she'd always give me like sparkling grape juice.

Speaker 1 A bit like, what's that thing that

Speaker 1 they get out at Christmas with people who don't drink? Schlur. Schlur.

Speaker 1 So it wouldn't have been. Oh,

Speaker 1 it might be the first schler mentioned on the podcast. You love schler, right? I love schlur.
It's hilarious.

Speaker 1 So I suppose maybe. I mean, she wouldn't have given me schler.
It would have been like a sort of, you know, a Safeway's own version of an off-brand shler. Off-brand, yeah.

Speaker 1 But I feel like that could be a child of champagne. Yeah.

Speaker 1 I think so. The innocent version of champagne.
Yeah, little sort of champagne. You come and drink me.
That's not going wrong. Yeah.
I think schler is like.

Speaker 1 Schler is so funny. Yeah.
Every time

Speaker 1 it rarely comes up that people have got schler, but when they bring it up, in fact they have to say it. So we have schler, if you'd like.

Speaker 1 What the hell is schler about?

Speaker 1 There is a benefit to schler though, because as much as I like champagne, like most people do,

Speaker 1 my mouth tastes of arse after.

Speaker 1 Do you know what? It's so horrible the breath champagne gives people.

Speaker 1 So for that reason alone, I think schler's worth a punt. Popped alums or bread.
Popped up softbread, Tavin Edgerton. Pop an absorption okay, poppadoms.
Yeah. Yeah, popadoms.
God, that did fruit.

Speaker 1 You knew it was coming. Yeah, you knew it was coming.

Speaker 1 Now we're back in rooms with people. Yeah.

Speaker 1 You are getting better at sneaking up on people. And also getting better when I know that the person has listened before, so therefore expects it.

Speaker 1 And I was like, right, you know, I've made it feel like we're talking about Schler for a while, which I wanted to, by the way. So I've kind of like, you know,

Speaker 1 annoyed myself there.

Speaker 1 The Schler conversation. No, but it was good because it was off beat.
It was very, it was a jazz attack. Yeah, yeah.
I wanted to ask Karen if Nin called anyone else Sailor or if it was just you.

Speaker 1 Oh, yeah, as far as I can remember, that was a detail that we don't dislike. Yeah, as far as I can remember, it was just me, yeah.
But I remember at the time it making me feel like a rock star.

Speaker 1 Yeah, yeah, yeah.

Speaker 1 Little boy, yeah, little boy bought the Schler.

Speaker 1 Here he comes, the Sailor. Exactly.

Speaker 1 The Schleiler. Yeah, the Schlaler.
It doesn't quite work, but you know, we'll work on that. Schlerler? Schlerler? Yeah.
Yeah, that's much better. We love that.
We love that.

Speaker 1 So the reason I've opted for pop because Popadoms, every time I listen to the show, I do think there is something really incongruous about having Poppadoms

Speaker 1 if the rest of your meal isn't centered around Indian food.

Speaker 1 But mine is.

Speaker 1 Oh.

Speaker 1 So

Speaker 1 I am going to have Popadoms with mango chutney, raita, all that, lunch hilly,

Speaker 1 all that good stuff. Yeah, that's good.

Speaker 1 And I was trying to think is that because when I was thinking about it, I was trying to figure out is there a posh version of popadoms that makes me sound like I'm a culinary kind of whiz?

Speaker 1 Do you know what I mean? That I've eaten somewhere really interesting. Yeah, but I do slightly feel that once you've had one popadom, you've had them all.

Speaker 1 Well, they do the spicy ones sometimes. You go somewhere that's like plain or spicy.
I prefer the plain.

Speaker 1 I think I do as well. I do.

Speaker 1 And I also, my favourite use of a poppadom is not the sort of the not the crack and snap and dip the classic move yeah i like to take a whole popadom yeah smush it in my hands and then crumble it over a curry oh okay so you're using it as a as a condiment more than anything really yeah a bit like a sort of substitute for fried onions you know something to give it a bit of texture a bit of crunch so i'm gonna have poppadoms instead of bread and i'm gonna keep a little bit back for for the crumble for my mat for the crumble yeah but you are eating a little bit of it just in the traditional poppadom style.

Speaker 1 Absolutely. You're saving some.
I'm keeping it real versatile.

Speaker 1 I'm going to use it as the traditional sort of, you know, take a little square and nibble, but then also crumble it on like a sort of garnish, like a crispy garnish.

Speaker 1 I've seen people do the crispy garnish, and I do respect it every time. Do you? Yeah.
It takes quite a lot of bravery to take a hot... Because it's a big old thing.

Speaker 1 You can't do it discreetly and it makes a big noise. So I feel like if you've got to do it, you've got to own it.
Yeah. You've got to sort of act like you're Brian Blessed or something.

Speaker 1 Especially if you're quite a quiet Indian restaurant as well, like late night where there's not many other people in there. Yeah.

Speaker 1 There's sort of soft, soft music playing in the background, and then suddenly...

Speaker 1 Yeah, exactly. I always wonder, probably,

Speaker 1 when I listen to this show,

Speaker 1 who the other guests are.

Speaker 1 Well, this is up to you. Look, this is your dream meal.

Speaker 1 If you want to be eating alone, fine. If you want other guests in there, fine.
Well, I sort of always imagine that it's kind of like the background cast of the movie Disney's Robin Hood.

Speaker 1 You know, sort of animals dressed up in kind of, you know, medieval costumes, having larks. But the background cast, you don't want the main players.
Absolutely not. I don't want anyone to pull focus.

Speaker 1 Background cast of the animated Robin Hood, who are animals dressed

Speaker 1 slightly the same thing over and over again,

Speaker 1 the same sort of action on repeat in the hope that you won't miss. You're such an actor that you have extras in new restaurants and no one pulls focus.

Speaker 1 No other stars in here, please. Yeah, yeah.
no foxes.

Speaker 1 I know a few stars that you wouldn't invite to dinner. Really? Yeah, yeah.
Helena Boncarter. Daniel Radcliffe.

Speaker 1 Gary Newman. Yeah.
Gary Newman.

Speaker 1 Gary Newman was not in any of the Harry Potter franchise films. But they would all ruin it for you, wouldn't they? They'd turn up and tell you what happens at the end of Order of the Phoenix.
Yeah.

Speaker 1 I suppose so. Yeah, yeah, so you can't risk it.
You can't risk that. What specific animals? Do you need any specific background animals? It makes me think of, I think of a...

Speaker 1 perhaps like an alligator blowing a long trumpet. Yeah, does that conjure an image? And that's not going to pull focus? Yeah, that's going to come on.

Speaker 1 Oh, that's going to drown out the conching of the poppin' up, at least. No, because I can be.

Speaker 1 Are you pre-arranging with the alligator?

Speaker 1 I was going to get him to mine. I was going to get him to mine.
But actually, what I might do is get him to toot every time I crunch a poppernump. That's a great idea, yeah.
That's a really good idea.

Speaker 1 That would work in so many situations. What if you have an alligator following your animal?

Speaker 1 whenever you farted man whenever you farted or like in some uh japanese toilets you you can play music that's supposed to cover up the sound of you going to the toilet if you had like any line of cubicles wow so instead you could take the alligator to and what would you do would you give him a signal would you give him a wink i think he'd he'd know

Speaker 1 he's got to be watching he's got to have his eye on that i think he's in the corner well that's what he's being paid for are you paying him or is he you must be paying him not initially right and we'll see how he does so he has a sort of phase where he's

Speaker 1 what's his motivation for doing it in the first place not initially

Speaker 1 how's he earning a living well it's not good job he's not getting bloody paid is it

Speaker 1 he does a good job

Speaker 1 i'll prove my worth i'm going to get paid for this yeah alligators are living creatures too as well you know all right fine yeah all right i'll give him a quid or something

Speaker 1 a quid for every trump yeah exactly well that's a lot of money actually yeah quick yeah

Speaker 1 if you've ever been around ed most most of the editing benefit has to do is get a bit of edge flatulence

Speaker 1 every time it cuts to the little music in between the sections that's a fart yeah that's not there's no editing there that's just we're still sat here and I've just done a really long fart also Ed's farts are extra loud because every time he does them he goes

Speaker 1 like that as well he goes oh

Speaker 1 yeah because they're second by surprise I'm always scared by them yeah and he gets really surprised by them don't you surprised and slightly excited but

Speaker 1 sensation he wasn't expecting it's every time it's a new new sensation yeah so the allegator actually I'd have to pay the alligator quite a lot of money I think This would be a lot of work.

Speaker 1 If I had a quid every time, I'd gamble fasted. Yeah.
Yeah. Like fast.
I'd be an alligator with a trump.

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Speaker 1 Your starter, your dream starter. Yeah, okay, so I was torn between two things,

Speaker 1 but I decided on,

Speaker 1 there's a restaurant in Soho called Social Eating House. Do you know?

Speaker 1 And

Speaker 1 the chef there is a guy called Paul Hood. And it's actually, last time, the last few times for the past couple of years, it's not been on the menu, but he used to do this thing.

Speaker 1 And I think it was kind of a signature thing he did. And it was called Mushrooms in a Bag.
Do you have that?

Speaker 1 And he sort of brings out, or someone from his team brings out

Speaker 1 a little toast rack with pieces of really nice, I think, sourdough toast with a kind of mushroom pate smeared on the top of it spread is probably a nicer word when you're eating it but then also he brings out a bag of mushrooms that have been steamed in a in a kind of little folded plastic bag that they cut open in front of you and then you put the mushrooms on the toast chop it up and eat it and it's got a really nice amount of theatre to it that it does that it doesn't feel it's not like you know when someone brings out something that's on fire or you've got a crack into it and there's five layers and it just sort of all of a sudden hits a different part of your brain from the food bit.

Speaker 1 Yeah. There's just a really nice little bit of theatre to this and you all take a piece from the middle and it's just lovely and it's completely delicious.
But he took it off, he took it off the menu.

Speaker 1 I've not been in a couple of years actually, and I don't know why he did that, but it's amazing. Absolutely amazing.
It sounds amazing.

Speaker 1 It sounds like that sort of thing you're looking for as well, that communal

Speaker 1 sort of fun thing. You're all getting involved and you're all doing something.

Speaker 1 Yeah, I really like food that's not like I've had meals that have been, you know, really intricate and things that I've got incredible sort of craftsmanship in the construction of them.

Speaker 1 And it's a really nice experience. But I don't like it as much as I like everyone mucking in, get involved, you know, lots of people...
sploshing stuff around. Do you know what I mean?

Speaker 1 On a Saturday night.

Speaker 1 Do you know what I mean? A bit of a like a sploshy dinner. I prefer a sploshy dinner.
Yeah, yeah. Like the best meal

Speaker 1 I've ever had was Long Klum. And before we started recording, we were talking about the trip.
And that's where I saw that. And I thought, I've got to go and try that place.

Speaker 1 And I went and it was the best meal. It was incredible.
But I wouldn't want it every day. Yeah.
Do you know what I mean? It's a special occasion. It's a really special occasion.

Speaker 1 It's like the kind of thing I think you do once every few years to celebrate a special occasion or something. But yes, back to mushrooms in a bag.

Speaker 1 It's just got a real wholesome loveliness to it, but it's... it's it's just phenomenally delicious and if it's not on the menu and he's listening he should definitely bring it back because it's

Speaker 1 special Jason Atherton restaurant right right? He's got a few of them. I think it is, yeah.
Yeah, yeah, yeah. I have been there.

Speaker 1 Because he's got a pizza place as well, I think, that he opened somewhere. I think.
I've never been there, yeah.

Speaker 1 He's got Little Social as well, which is across the road. Right.
That's shut now, but yeah. And the bar upstairs, which is called the pig or something, the blind pig.

Speaker 1 Is it the blind pig? Yeah, it is. It's a good name for you.
You can't really see it up there. Yeah, yeah, yeah, exactly.
Yeah, yeah. No, that restaurant is phenomenal.

Speaker 1 I've not had the mushrooms in a bag. That sounds great.
I've never had that. Also, all the backpack animals are going to be excited when they hear Paul Hood in the kitchen.

Speaker 1 I know they're going to be great.

Speaker 1 We know your cousin.

Speaker 1 We know your gentle cousins.

Speaker 1 I don't know. Paul Hood sounds like the gentleman of the cousins, actually.

Speaker 1 I think Paul Hood's the gentleman. Paul Hood's the gentleman, making mushrooms in the back.
Robin Hood, I think, Robin the Rich are giving to the poor.

Speaker 1 Yeah, Robin, he's got good intentions, but he's full on. Yeah, yeah, he's got the gentleman.

Speaker 1 Yeah. I actually think Robin Hood would be one of of those people, if I saw them at a family gathering, I'd be like, oh, here we go.
Yeah, oh no. He's going to bang on about how from the rich.

Speaker 1 Altruistic he is.

Speaker 1 He'd be a nightmare on Twitter, that bloke. He would.

Speaker 1 He would. He would.
He'd get a lot of hate. Yeah.
Yeah.

Speaker 1 It wouldn't go well for him. For all the nice things he's doing.
Or for the virtue signals. Yeah.

Speaker 1 How many virtue signals?

Speaker 1 I'd have enough of him.

Speaker 1 I think I've been there once, social thing house, very nice. And I keep on like, it's one of the, I'd say it's the main place that I've been turned away from the most amount of times.

Speaker 1 Because I just haven't learnt that you should book a head, and I chance my luck every time. And this is old, no, yeah.
It's nice that they do really nice things with bread.

Speaker 1 They do little, again, communal, you can buy like a jar of something and they do a coal slaw which has got truffle in it and it's really it's like the the carrot and the it's cabbage isn't it because it's all really chunky and and it's just amazing and really rich and fatty and lovely and they bring a little basket of bread, or I think they might bring a loaf of bread, and you sort of tear bits off and scoop bits out.

Speaker 1 And then they do a, I think they do a pate as well. Or duck roulettes, I think is the name they do.

Speaker 1 And they're really nice. You can buy a couple of them for the table and then you all muck in and share.
And

Speaker 1 what kind of mushrooms are they in the bag? Have you got button mushrooms or are they the ones? No. They're the ones that look mad.
No, it's one of the one of the.

Speaker 1 I know exactly what you mean. Yeah, totally not.
I'm not sure. They might be a little mixed, but certainly

Speaker 1 more of a foragey vibe, I think.

Speaker 1 Wild mushrooms. I think so.

Speaker 1 Yeah. Or the ones that look mad.
Nothing that mad. That's what you want.
It's the ones where

Speaker 1 the ones that feel a bit dangerous. Yeah, they all look different.
You know, they kind of like got that quite a meaty quality to them. Yeah.
Yeah. The ones that look like a big trumpet.

Speaker 1 The ones that look like a big trumpet. Yeah.

Speaker 1 There he is. It's straight in there.
Get out of the bag. Stop popping on my mushroom.
Yeah. That's not covering up my farts.
And you're not.

Speaker 1 Just to be clear, you're not coaching up. You're popping them over this.
No, no.

Speaker 1 would you be tempted? Because it's sat there, it's ready to be crunched.

Speaker 1 No, because I think the bread is toasted really nicely. So I feel like the different textures are all pretty well figured out.

Speaker 1 Whereas, not to say I'm reinventing the curry or anything, but I do think

Speaker 1 there is a level of elevation to putting a pop-adom on a curry. I think it gives it an extra dimension of crunch.

Speaker 1 Whereas

Speaker 1 the it might even be called seps in a bag or something fancy. Oh, okay, yeah.
That I feel like they've got it pretty well figured out. Yeah.
It needs augmentation. Nice.

Speaker 1 Yeah, that's the thing in those kind of places. Like, if you went to Longclumb or somewhere like that, you wouldn't be adding stuff to it.
You wouldn't be going. No.
I'll tell you what this needs. No.

Speaker 1 Who's got that hot sauce? You got hot sauce in your bag? Yeah, yeah, yeah. I'm a bit like that with mayonnaise.
Yeah. Yeah, big jar of Hellman's.

Speaker 1 You know, people like, I think particularly in America, certain parts of America, they'd have like a little bottle of hot sauce in the bag. Yeah.

Speaker 1 I'd love my own bag just for a jar of Hellman's mayonnaise.

Speaker 1 Maybe purpose-built, you know, in the same way. What are you putting it on?

Speaker 1 Putting it probably like a leather belt or something. I mean, but what food do you put it on?

Speaker 1 I really prefer that. You're so into it.
You've got a leather belt. A leather belt.

Speaker 1 A leather belt just that's just a jar. Just the jar, just a jar.
A bit like I'm off to catch frogs or something. Yeah, yeah, basically.

Speaker 1 Maybe with a couple of little side sections, perhaps for like a, maybe a, maybe a butter knife. Yeah, yeah.

Speaker 1 And then also perhaps some anti- you know, like surface wipes so that I can can just wipe it off so I'm not putting a mayonnaise knife back in the

Speaker 1 back in the

Speaker 1 makes sense. Yeah, yeah, if you're gonna if you're gonna go to that level, you might as well really think it through and bring maybe a little golden mayonnaise spoon or something.

Speaker 1 I've got one of them. I've got a golden teaspoon on a chain that I can put around my neck.
Yeah, that's for ice cream, though. It's for ice cream.
Yeah,

Speaker 1 yes, you've got an ice cream thing, haven't you? Yeah, yeah. You know, that does look like a Coke thing, though, right? Yeah, everyone told me that.
Like, I got given it for Christmas.

Speaker 1 It was a callback to something that to the Jason Whitman episode, I think. Yeah.
Which I'd forgotten about because it had been so long since we recorded it. So my mum got it for me.

Speaker 1 I was like, I don't know what. While I've been given this,

Speaker 1 she had to tell me about my own podcast. And now, yeah, I've got it hanging up in my kitchen.
I remember that. I listened to that one.
He directed Ghostbusters, right? I did.

Speaker 1 Yeah, yeah, yeah.

Speaker 1 So I can use that spoon now. Yeah, nice.

Speaker 1 So maybe... For your Christmas, you're going to be on a

Speaker 1 mayo belt. Maybe.
Yeah. I do like the idea of the leather crossbody.
I know about this. But instead of the bag, it's just a massive jar of Hellmans.
Like quite a hobbit-y vibe.

Speaker 1 Do you know what I mean?

Speaker 1 A bit like you should be walking around with furry bare feet with it. Yeah.
Yeah. And a sort of quizzical look.
It's not, not like a Robin Hood vibe either. No.
Yeah. No, no.
No, exactly.

Speaker 1 Well, that's the sort of more well, you could sort of flip it around, couldn't you? Yeah. And then it would feel quite rock and roll like it's a quiver.
Yeah. Yeah.

Speaker 1 Mayonnaise in a quiver, would you consider?

Speaker 1 I think it depends if you've got the right utensil to be able to easy access it.

Speaker 1 If perhaps if you had a big long spoon and you could sort of do the action of removing it from the quiver and scoop it out and put it straight in your mouth. Yeah.
That'd be good.

Speaker 1 Yeah, yeah, I'm definitely into that. It's like you're grabbing an arrow and then it's just a spoon.
I thought you would have a spoon in the jar already. Yeah,

Speaker 1 so that you're reaching back like an arrow, you're pulling it, the spoon out,

Speaker 1 eating it, and then you put it back into the jar.

Speaker 1 So maybe more like a ladle because of the angle that it's entering, you know. Because otherwise, you're flipping mayonnaise over everything.
Otherwise, it's a disaster.

Speaker 1 You're going to piss off the other guests in the restaurant. The allegation is catching an eye fall.
The allegation is quite. It's a disaster, yeah.

Speaker 1 My eyes!

Speaker 1 That's the first of the allegator.

Speaker 1 Yeah. Yeah, yeah.
This isn't worth a quid every 10 minutes.

Speaker 1 But yeah, what food do you put it on?

Speaker 1 Oh, yeah, sorry.

Speaker 1 I mean, I'll put it on quite a lot. I mean,

Speaker 1 if it's like, say I'm hungover and I'm having a curry, I mean, I'll introduce mayonnaise to a curry. Ah, yeah.
Wow. Or I'll put it on.

Speaker 1 I mean, people who don't put mayonnaise on pizza drive me up the wall. What?

Speaker 1 I don't. Hold on a second.
So I.

Speaker 1 Yeah, no,

Speaker 1 I know what you mean, actually.

Speaker 1 People who don't put jam on a burger annoying.

Speaker 1 Target, you can't pitch that as a universal grind. No, I can't.
You know these people? I can.

Speaker 1 The history books are full of people everyone said was mad until they invented the light bulb or something. Sure, yeah.

Speaker 1 It's exactly like that.

Speaker 1 You know, if you've got a pizza, particularly I feel if it's like a frozen pizza that's a bit uninspiring, if you take a big old dollop of mayonnaise from a jar and you just spread it on top like butter over a crumpet, I promise you, it's going to take that thing to the next level.

Speaker 1 You've got to just expand the way you're thinking because the components are the same as a sandwich, it's bread, it's a tomato sauce, it's meat, it's veg.

Speaker 1 It's all the same thing, it's just in a slightly different form. And you would never go, you're putting mayonnaise on a sandwich, you heathen.
Yeah. Do you know what I mean?

Speaker 1 But listen, I'm open to the idea. I like that you do it.
I think the issue that we had is people who don't put mayonnaise on a pizza doom but headed. Like, because that's everybody except you, Tavin.

Speaker 1 Okay, all right. Okay.
Well, perhaps I may have been a little bit overzealous in the introduction of the idea, but

Speaker 1 I would encourage everyone to try it. Oh, so when you're preparing for a film role and being healthy, it's pretty easy.
You just cut out mayonnaise slab of pizzas.

Speaker 1 Yeah, that's the way I lose the first start.

Speaker 1 Because I like, you know, when you're ordering a pizza and sometimes you can get dips and stuff. Yeah.
Sometimes you'll be able to get like a sriracha mayo or something like that to dip the crusts.

Speaker 1 I love that. Yeah.
And then I thought, maybe Tarum means like a drizzle all-round, like, you know, sometimes you'll do that as well. You'll do that.

Speaker 1 But at no point did I expect you to say you're getting the mayo and you're spreading it over the full surface of the pizza, like an extra topping. Like, and I do quote, a crumpet.
Yeah.

Speaker 1 I'd buckle a crumpet. I mean, it really, it does depend in what mode I'm in.
But yeah, if I'm, if I'm, if I'm really going for it, yes, that's perfectly possible.

Speaker 1 Is that, is that That's hangover food, right? That's hangover food.

Speaker 1 You know, when it feels like tomorrow is never going to come anyway, so it doesn't matter, and then inevitably Monday morning does come and you feel disgusting.

Speaker 1 And not only are you still hungover, you've had a mayonnaise covered crumpet pizza. Exactly.
And you're wondering why you're sat in your flat alone.

Speaker 1 We did a pizza collab with Yard Sale Pizza. Oh, nice.
I can,

Speaker 1 you'll be getting a call from them soon. Do you think?

Speaker 1 Maybe develop a pizza-purpose

Speaker 1 mayonnaise. I think it would be good of them to do like the option for all their pizzas that if you want you can go tammon.
Right, right, right. So like, yeah, do you want that tammond? Yeah.

Speaker 1 Yeah, do you want that tarran style? Yeah, yeah, tamman style. And then they spread the mayo on it.
Yeah, I'm trying to figure out if that's great or terrible. Yeah.
Do I want that to be my legacy?

Speaker 1 I feel like you've got other stuff that you can consider as part of the legacy. I don't think this will completely eradicate everything you've done up until now.
A corner of,

Speaker 1 yeah, sure. It'll be a subsection on Wikipedia.
Right, right. But it'll be at the bottom.
Wow. Yeah.
Tamonese or whatever. Tamana's.
Yeah. It's good.
Tamonese pizza.

Speaker 1 I would be interested in developing my own mayonnaise. That is something that I'd be proud of.
Yeah, absolutely. Your own mayonnaise.
Maybe it was like interesting Welsh eggs or something.

Speaker 1 I don't know. Yeah.
Interesting Welsh Egg Mayonnaise. Interesting Welsh Egg Mayonnaise.
That's a great name. Interesting Welsh Egg Mayonnaise.
So we've got Taranaise. That's in the bank.

Speaker 1 At the very least, it could be the album name for my first album. Yeah.
Interesting Welsh Egg Mayonnaise. Yeah, yeah.
That's quite, I mean, arguably

Speaker 1 pretty experimental, that album. Yeah, yeah, yeah.
Your legacy is absolutely signed and sealed now. Do you think? You've got it.
The The mayonnaise, the album. Congrats.
All the films, obviously.

Speaker 1 Yeah, yeah, yeah, yeah. Shot.

Speaker 1 Your dream main course. Now, we kind of already know what this is going to be in a way.
Yeah. Edge, do you want to guess what kind of curry we're talking here?

Speaker 1 I think it might be on the spicier side,

Speaker 1 simply because you're saying when you're hungover, you might add mayonnaise to it. I don't think anyone, no matter how hungover someone was, surely not adding mayonnaise to a cormorant.

Speaker 1 No, no, because that's too rich, isn't it? Yes. Well, hold on.
We're guessing. Okay, you're guessing.
All right, okay. This is a perfect guessing game.
Okay. Lambuna.

Speaker 1 Now, Lamb. I don't think you've gone down the lamb route as well.
But I was thinking maybe like lamb gel frazy. Lamb Madras.
Oh, we did all right. We did all right.

Speaker 1 I don't think that's bad going at all. What led you both to lamb then? Racism.
Yeah, yeah, fair enough. Okay.
I didn't like that much, but

Speaker 1 I'm not going. No, fair enough.
Also, I would personally go for lamb curry. Yeah, I think that I would probably, most of the time, I'll just go for chicken curries.

Speaker 1 But I do think if it's a special meal, if someone's picking it as their dream main, I'll expect, because I think lamb curries, when done well, are the nicest. Yeah, absolutely, yeah.
But

Speaker 1 easy to screw up as well. Well, I agree, and I think it ties into what you said about putting mayonnaise on a cormer.

Speaker 1 I think the thing about having lamb in a curry is it totally depends on what the base of your sauce is.

Speaker 1 Because I think like having a cream-based source for for a lamb curry is I think quite a lot because the meat is like if you use shoulder quite fatty yeah

Speaker 1 so the specific curry that I'm thinking of is one that my I cook and also my mum and my stepdad cook and what's lovely about it is it's all done from scratch but it kind of comes up different every time you know and there's something really lovely about that it feels like it's sort of constantly in flux and you're not constantly reaching for some sort of precision dish that you get tired of because it always comes up a bit different depending on how many chilies you use, what type of chilies, whether they're fresh or dried.

Speaker 1 But the one I'm thinking of, I have to say,

Speaker 1 that's something that I would do if people were coming over to the flat or whatever, but I'm specifically imagining one cooked by my mum, obviously.

Speaker 1 And it's really, really, really gorgeous. It's the kind of thing you cook over sort of three hours probably.
And it's

Speaker 1 like a blended onion base with chopped tomatoes. So you fry up spices with the onions.

Speaker 1 I know chili and garlic with the onions and then you fry the meat in the spices and then you introduce both to each other and sort of slow cook it over a few hours and it's really really good yeah that sounds very nice is there a specific time where you were like oh that's my favorite version of this that you want at this dream meal or will you take whatever version happens to crop up well i guess it's probably as much as anything about the people you're with so quite often i'll spend a few months away from home but whenever i go home and i'm in in the house with my family there's something that's really special about having a dinner like that.

Speaker 1 And it's something that they will cook because I'm coming home.

Speaker 1 Because it kind of fills the house when you arrive. And it feels like a Friday night thing or a Saturday night thing.
Everyone's having a couple of beers. And typically, you know...

Speaker 1 the mum or my stepdad guy would do a dal with it and a raita, you know, and poppadoms and that. Well, they wouldn't make poppad-oms, but they'd make the other things.

Speaker 1 And that's, I don't know, it's just a sense of coming home and family. And yeah, I just think Indian food done well is amazing.
Yeah, it's really clear how important it is to eat with your family.

Speaker 1 Yeah. But when we asked you the guest list, all you said was that it was background characters from Robin Hood.
Yeah, yeah, yeah, yeah, exactly.

Speaker 1 Well, you know, when I'm on a podcast, it's not about them, is it? It's about me. Yeah, yeah, yeah, yeah.
They're going to bull focus on it. Yeah, yeah, exactly.
No, that sounds lovely. Yeah.

Speaker 1 And I can totally, I can feel it. I can see it when you walk in and the smell hits you and then you see everyone for the first time in a few months.
Beautiful. Exactly.

Speaker 1 I do have an honourable muncheon, though. Please.

Speaker 1 and it's quite it's it's quite I don't know what the polite way of putting it is it's it's sort of it's junk it's junky yeah it's proper junkie and there's a place in my hometown um and it's called liplicking fried chicken yeah

Speaker 1 it's been there for a very very very long time it's ran and operated by one family from the area and it's just somewhere I've been going since I first started going out with my mates and I still love it.

Speaker 1 It's the kind of thing you probably shouldn't have that often because it's I don't think it would be described as health food.

Speaker 1 But it's fried chicken with chips, loads of mayo. They often put like grated mozzarella all over it.

Speaker 1 And there's something that they do there which is just like a chicken sandwich with a hash brown in it and cheese and chopped lettuce and mayo.

Speaker 1 And I can't figure out if it is the most delicious thing I've ever eaten or if it's just kind of the flavor of my childhood or my teenage years and that's why I always keep going back to it.

Speaker 1 but that is something that I did also consider but I think perhaps the the curry is probably much nearer to my heart you know I think that's a better choice as well that feels like a better choice but having said that lip-licking fried chicken sounds great sounds great and the fact you know we said it before in the podcast the first fried chicken you have

Speaker 1 blows your mind so that was the first taste you had a fried chicken probably was probably was

Speaker 1 it's pretty mind-blowing and the introduction of the hash brown you know I used to be a Zinger Tauerberger boy. That was my order at KFC.
When did that change? Why did that change?

Speaker 1 I used to go every Friday to KFC with my friend Graham and watch Extreme Sports on the TV and have a Zinger Tauerberger. Oh, no.
When I was 17 to 18, probably.

Speaker 1 James didn't discover alcohol until later in life. Yes, I think I knew that.
Yeah, yeah, yeah. So we'd have that for lunch.

Speaker 1 Him and Graham used to watch Extreme Sports and have a Zigger Tauberburger every Friday. Yeah, yeah, yeah.
They showed Extreme Sports in the KFC. So that's why we watched it, because it was on TV.

Speaker 1 It was set in KFC with your Zinger Tauerberg and what you're talking about.

Speaker 1 Yeah, because we were going to college nearby and we would leave at lunch, go to the KFC, watch the Extreme Sports and eat the Zinger Tower Burgers. Nice.
And very excited about it.

Speaker 1 And then I think I changed from it to the Zinger Rap. Right.
Because it's lighter? Just got into raps big time, you know.

Speaker 1 A rap phase. I hadn't really ever had raps.
I'd had sandwiches

Speaker 1 just all the way through school. Sandwiches are a big thing, aren't they? All the way through school.
Sure. You're just having sandwiches.
And my mum never made me a rap.

Speaker 1 And and suddenly I was like this is amazing these wraps are so cool how did your mum feel about that when you said no I didn't sandwich it you're sandwiched

Speaker 1 and I didn't tell her about the extreme sports either I kept it all a secret

Speaker 1 she thought you were having sandwiches and watching mild sports she didn't know yeah well yeah I just really got into raps for a bit and then they bought out popcorn chicken and I got very excited about the popcorn chicken and loved that and always had to have a box of popcorn chicken with the main KFC order yeah yeah of course yeah did you ever you know the one that I always loved at KFC and I don't know if they still do it it, was do you remember the Big Daddy box meal?

Speaker 1 Oh, I know the name. And it had a very specific burger in it with a very specific sauce that you couldn't get independently

Speaker 1 of the Big Daddy box meal. Yeah.

Speaker 1 And I remember thinking that was quite special and always feeling slightly frustrated that you had to get it as part of this epic big combo with loads of things, which was probably,

Speaker 1 you know, by KFC standards, quite expensive as well. I think I've only had KFC maybe four times in my whole life.
That's amazing. It's incredible.
I don't know.

Speaker 1 It was just never part of, it was never on the agenda when I was a kid. But then when I started working in a pub, there was a favorite chicken opposite.

Speaker 1 And I would finish my shift and immediately go to favourite chicken and get basically the equivalent of a Zinger Tauer burger. Right, right.
It's so good. Well, you would like KFC then.

Speaker 1 Yeah, I would like it. Yes.
Yeah. When did your mum start making this curry?

Speaker 1 Because like, I'm always interested when family recipe, like family staple dinners crop up and then how it becomes your favorite and how it becomes a thing of like, that's what we're making town when he comes home.

Speaker 1 So there's a, there's a specific cookbook, kind of like a sort of, I think, what seems like a sort of quite traditional Indian family cookbook that I think was my stepdad's.

Speaker 1 And she met my stepdad when I was 14.

Speaker 1 And I think it may be something that he brought in. And I suspect my mum has probably refined her process of doing it in a way.
He still does it a lot as well. And he's very, very good.

Speaker 1 But he's somebody who would not necessarily really pay that much attention to a recipe and is kind of quite freestyle in the way he cooks.

Speaker 1 And it still comes up great, but it's just, it just feels different to the way, you know, like there's, you know, the element of chemistry that comes into cooking that I feel like my mum has probably got a better handle on than...

Speaker 1 I have or he has, just in terms of like, you know, the amount of fat there is in something and how long you want something to reduce for and like the water content and the amount of veg you're using and how all that blends together.

Speaker 1 And she's got a real instinct for that in a way that, I mean, if he's listening, I'm sorry, guy but he possibly doesn't have but it definitely came yeah from him i think he's more of a like instinct just riffing it trying different things and yeah he's he's you know alexa play the who and air guitar whilst you know cooking the curry one of those guys yeah one of those guys my mum's constantly coming in and going alexa quieter please yeah i think i'm both those guys right and the difference is if i have a beer while i'm cooking sure so i can cook the first half an hour to 45 minutes of the preparation, if it's a big meal, I'm so exact.

Speaker 1 It's all perfect. I'm pre-prepping.
I'm getting everything chopped. I'm cleaning stuff as I go.
Crack a beer open. Yeah.
Let's play the who. Disaster.
Yeah. I've got a terrible habit.

Speaker 1 Occasionally when I cook, I will do an Instagram story as I'm doing it. Yeah.

Speaker 1 And... More often than not, I'll drink.
And it's never a good idea because by the start, I'm really kind of together.

Speaker 1 I sort of look quite nice, quite fresh, you know, and I'm being quite measured and considered. By the end of it, oh my word, I just look like a sloppy mess.

Speaker 1 I'm swearing a bit, you know, telling people to get out of the kitchen.

Speaker 1 It's completely happened. It's not dangerous enough to have a drink around an open flaming nerve because you're like, well, why don't we broadcast this to the public? Yeah, exactly.
Exactly. Never.

Speaker 1 Yeah, bowl.

Speaker 1 When you're cooking, thinking that idea. of I'm going to have a drink while I'm doing this.
Oh, it feels so great. Oh, it's amazing.

Speaker 1 When it occurs to you, even if it's just a soft drink, I get excited to be like,

Speaker 1 while I'm cooking, I'm going to have a big old diet of Coke. I'm like, oh, brilliant, this looks way more fun.

Speaker 1 Yeah, yeah. You know what I sometimes say out loud when I have a little sip of a beer while I'm cooking? I don't know.
Well, strapping for you.

Speaker 1 Treat for the chef. Yeah, great.

Speaker 1 He says it out loud to himself. Yeah.

Speaker 1 Because it feels like you're sneaking one in because you're doing all the work. Yeah.
So you get a little extra treat.

Speaker 1 It feels like someone should be grabbing the drink and pouring it in your mouth as you're stirring or chopping or something. Treat for the chef.
Yeah. Yeah.
But you won't do it. Yeah.

Speaker 1 That's what the alligator could come in handy. Exactly.
Yeah, you've been promoted. Yeah.

Speaker 1 I don't think that's a promotion.

Speaker 1 That alligator takes what it could get like. Yeah, it sounds that way.
Yeah.

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Speaker 1 Your dream side dish.

Speaker 1 I mean, I feel like it should be something that complements a curry, but I'm not going to do that.

Speaker 1 And it's something that I think a lot of people might roll their eyes at and think it's a sort of actorie cliché but I am going to go for rock shrimp tempura from Nobu London Park Lane and it's pretty you know I mean I think it started there I mean you see that kind of thing in a lot of places now but I'm fairly certain well it was certainly one of the first places to do it or they do it very very well and I think it's just it's just chopped up prawns in a batter with rocket and a sort of creamy

Speaker 1 like a spicy mayonnaise that they just mix up and serve to you and you just picket it with chopsticks and it's quite it's quite light but it also feels sort of decadent and battered and fried and it's just lovely and I love it

Speaker 1 it's great it's really good have you guys not done that I've never been I've been but I didn't have that I don't think no which one did you get did you go to the one in I've been to both in London yeah so there's the one that's opposite Hyde Park yeah that's the one I'm talking about which is quite light and bright in there and it's quite it feels like yeah more of a sort of yeah yeah a less

Speaker 1 like the the the other one is just you feel like you're a wag, you feel like you're with a football. Yeah, I know what you mean.

Speaker 1 And I think I think I do really love Nobu, but it is got a kind of the food's always consistently really lovely, especially in that Park Lane one, but it does sometimes feel a bit like it's very in-out and it's got a kind of chaos to it.

Speaker 1 Yeah. And so and it's what's the which is the one that Boris Becker got the waitress pregnant in the broom cover that? Oh god, I didn't hear about that.
Yeah, that's...

Speaker 1 I mean, it does have a sort of slight air of, you know, anything anything the other one right it probably wasn't the park lane one because that feels like a bit more like a sort of fun uh like light and bright restaurant there's a lot of windows but exactly the other one's a sort of den of inequity yeah that feels like more of a boris becker with the waitress in the broom cupboard right yeah do you have to be uh cautious when eating rocket in public now in case someone's chats rocket man

Speaker 1 Because genuinely, when we were discussing secret ingredients, I did think maybe we'll go Rocket. Oh, just on the off-channel.
He's an eagle mania. Yeah.
He starts to recite his

Speaker 1 text

Speaker 1 just to have a link with it. Sometimes we'll just try and make it link with the guests for the sake of convenience because we've done all the foods we actually hate now.
Yeah, yeah.

Speaker 1 So we might as well just make it link with a guest. It was very nearly rocket.
And

Speaker 1 that could have been. Imagine if I got kicked out.
If you got kicked out with Jade Adams.

Speaker 1 Also, because I'm a fan of the show, I asked to come on. So imagine

Speaker 1 to come on and get kicked out.

Speaker 1 We'd have felt bad.

Speaker 1 But we're off. We didn't go rocket.

Speaker 1 But it must be a thing where, like, if you're ever, if I was you and I was in public and I was bringing a spoonful of rocket up to my mouth, mouth, I would expect someone to go, Rocket Bye!

Speaker 1 Although I suppose from an adjacent table, it's quite difficult to identify the specific greenery you're eating, isn't it? And I mean, imagine how foolish you'd look if it was a bit of spinach.

Speaker 1 Yeah, but you know, people are having a even if it's spinach, they're having a crack at it. They're going to have a go.

Speaker 1 Because you can't, it's kind of almost more dignified that you come back with a spinach, you idiot. You know, like

Speaker 1 exactly. Everybody says, I win.
Yeah, yeah.

Speaker 1 Spinach, actually.

Speaker 1 And then it was called your Popeye. Popeye, yeah.
I was reaching for that, but you didn't eat it. And then because you are a sailor.
Exactly. So that would make sense.
I can't keep up.

Speaker 1 Also, I guess, you know, it's

Speaker 1 pretty successful role for you. So it doesn't matter if somebody shouts Rocket Man at you.
Everybody, a nice little reminder. No, it's lovely.
It's not, you know, it's not.

Speaker 1 But you know, I'm very happy to be associated with you. You're eating a Nobu.
You're having your favourite addition, Nobu. Yeah.

Speaker 1 What's the problem if someone shouts Rocket Man? Yeah, get over yourself. And I guess you could ask Elton, like, you know, do you eat Rocket in public, Elton? So Elton must not go near it.

Speaker 1 Yeah, he can't, he doesn't.

Speaker 1 He probably learned that in 1978, didn't he? Yeah, people were saying that. Was Rocket.
Do you reckon people were eating Rocket when a wine spread went? No. No, no, not when the song came out.

Speaker 1 I mean, I bet it took years for people to get on board with Rocket. Yeah, because it's a funny thing, isn't it? I mean, it's good, but it is bitter.

Speaker 1 And I bet initially when people, when it was, you know, when it came out,

Speaker 1 when Rocket was released. Yeah, when it was released,

Speaker 1 say it was 1978, I bet people didn't appreciate the genius.

Speaker 1 They tried to get Elton on board to do the advert? Yeah. To promote...
To promote Rocket. I mean, if they didn't, they missed the trip.

Speaker 1 If they were ever going to be around the clock, there's no way they weren't. Yeah.
I mean, come on, Elton, please. Please do the advert.

Speaker 1 Say you're a Rocket Man and then put a spoonful of Rocket in your mouth.

Speaker 1 That's all we need you to do. Well, I'm not going to do it.
Forget it. No idea when I asked you what you were putting your mayo on, I was hoping you were going to say rocket.

Speaker 1 Yeah, no,

Speaker 1 would I have it on a bit of salad? I probably wouldn't have it on salad. Oh, do you know what? I might make a dressing with a bit of mayo in.
Yeah.

Speaker 1 For a a salad dressing but i probably wouldn't squirt mayo on a salad sure the shrimp sounds great yeah the thing the thing about it is it's when you go there i think it's it is really it's expensive to eat there so it depends what you what you want out of it like i don't know it it sometimes it can feel like it's qu quite in and out for the for the for the money it is so i think it's really it's nice to go with a bit of a gang and make it feel like a little bit of an event because it's'cause it's, you know, I I know people who eat there every day.

Speaker 1 Like it's going to it's a bit like, you know, going for fast fast food for uber wealthy people. But it's, it's nice to sort of save it, I think, and treat it as a special thing.
Yeah. Yeah.

Speaker 1 There's a place called Shak Fu Yu, which we've mentioned a lot on the podcast. I follow them on Instagram, but I've never eaten there.

Speaker 1 And I followed them just because their sandwiches look so alluring. Oh, they're so good.
Yeah.

Speaker 1 They do a katsu sando. Yeah, that's my end of the market.

Speaker 1 I've been there and had they've done a rabbits katsu sando as well. Wow.
Which is exceptional. Wow.
And don't they do they do one dessert, right? They do a mature toast thing. Yeah.

Speaker 1 French toast, yeah. Which like that's the thing now saying about going to a place a lot.
Like I've been there so much that now

Speaker 1 there's a lady who works there. She's working there.
If I've had my main course, she'll just get the French toast ready. And if I don't want it, I feel a real bad guy.
So I'm like, oh, I'd rather not.

Speaker 1 She's like, what?

Speaker 1 But you love it. You love the French toast.
I'm like, oh, not today.

Speaker 1 I went there yesterday with a friend who

Speaker 1 he hadn't been there before. Yeah.
So I was like, oh, yes, let's go here.

Speaker 1 Because if someone hasn't been there and I don't really know what that friend likes to eat really, they're gonna have stuff on that menu that he likes.

Speaker 1 So it was a bit embarrassing yesterday, because all the waiting stuff, I knew them all by name.

Speaker 1 Saying hello to them all and stuff. And he went, no, you really do come here a lot.

Speaker 1 Yeah.

Speaker 1 Your dream drink?

Speaker 1 I mean, contrary to what I said about gassy liquids, I do like a beer. Yeah.
Yeah, I do. And at the moment, the one I like is called Saturday Lager.
Oh, never heard of this?

Speaker 1 It's a white tin, very plain. And

Speaker 1 I think they do a range of seven drinks, and one's named after each day of the week. I can't remember the name of the brewery, but they sell it in Waitrose.

Speaker 1 And I think I'd just have a can of that, maybe. I can visualise the can.
I think I know. I mean, it's easy to visualize.
It's just white.

Speaker 1 With black writing on it. Tiny little

Speaker 1 black black writing. And then I think each of the other ones...
It's a different colour, right? Exactly. Yeah.
Who's the brewery, Benito? That's right. And Union, that's the one.
Yeah. Excellent.

Speaker 1 So what makes it a nice lager? Well, I don't, I mean, I've tried to be,

Speaker 1 I've always liked a beer, but I've never been somebody that's

Speaker 1 really kind of graduated into more kind of complex, sophisticated beers. You know, like I've...

Speaker 1 I just like a sort of nice, sort of full-bodied lager, really. You know, maybe something that's a little bit cloudy and quite, but I, but I don't like for you, like, bitters and things like that.

Speaker 1 I've tried, bitters really don't agree with me in the way that they don't agree with a lot of people that we don't need to go into detail about. But, um, we need the alligator, basically.

Speaker 1 We need the alligator, the alligator, yeah, with a mop and bucket, right? Yeah, yeah,

Speaker 1 this poor alligator has got so many more jobs now. Oh, poor god.
Oh, god.

Speaker 1 Put down the trumpet and get the mom.

Speaker 1 So yeah, just a simple nice beer, I think. I think.
Do you only drink it on a Saturday?

Speaker 1 Have you ever had it on another day of the week?

Speaker 1 I probably have. I mean, I try and only drink on the weekend.

Speaker 1 Because I've got some specific day pants. Right.

Speaker 1 And

Speaker 1 whenever I go outside of the...

Speaker 1 Outside of the system, I do genuinely think in my head, I'm being a real rebel today.

Speaker 1 If I'm putting Wednesday pants on on a Sunday, I think this is, what are you doing, you mad man? Yeah. Do you feel out of whack for the day?

Speaker 1 Or do you just feel like a do you just feel like a non-conformist? I just feel like a bit of a punk, to be honest. Dude, yeah.
Rebel rebel. Because I think, oh, maybe it's unlucky.

Speaker 1 And then I think, no, you've got to take your fate into your own hands. I'm wearing the Tuesdays on a Thursday.
Yeah. Yeah.
Yeah. You know what I mean?

Speaker 1 Yeah, so your pants don't forget who's in charge.

Speaker 1 Exactly. That's the whole thing, right? Yeah, yeah.
Yeah. That's what you mean.
That's a lovely drink of Saturday beer. Yeah.
I think

Speaker 1 lager and curry, you can't really go wrong.

Speaker 1 It's a good mix.

Speaker 1 Yeah, exactly. And I don't know whether, obviously, we're always told that that's a good mix.

Speaker 1 And I think I might have, when I first had it, forced myself to enjoy it because everyone told me it was a nice mix. Because you're at the age where you didn't enjoy beer.

Speaker 1 Yeah, but you felt you should be curry.

Speaker 1 To be a real man or whatever. Beautiful.
But I like weird beers now. Do you? Because I can only stomach a couple of beers now.
I used to be able to drink like 10 beers.

Speaker 1 See, I'm trying to cultivate that in myself. That thing of, you know, listen to your body.
You've had two beers. You feel full.
You really don't need a third beer.

Speaker 1 Now's the time to segue into something like a nice vodka soda, you know, and something that's a little bit lighter.

Speaker 1 And I could still easily be the kind of guy who'll go out and guzzle a bunch of beers, but I'm really trying not to be because it just feels a little bit juvenile for a man in his 30s. Oh.

Speaker 1 We're older than you.

Speaker 1 No, but I would have like, now I'd have like a weird sour beer or something. Yeah,

Speaker 1 really? James got me into them. I got him into them.
And then I

Speaker 1 got out of them much now. Yeah, yeah.

Speaker 1 And the baton has been handed over.

Speaker 1 I've had experiences like that. So I feel like, you know, with the sort of craft beer kind of explosion thing that happened a few years ago,

Speaker 1 IPA became a real thing, didn't it? It looked like a contender to the lager. And I remember the first time I had when I thought, oh my, I drink IPAs now.
This is me.

Speaker 1 This is my new identity. But

Speaker 1 it tapered off. Right.
And I came home.

Speaker 1 I came On a Saturday. On a Saturday.
Yeah, yeah. I was thinking the other day, I went to Michella.
It's a really fantastic brewery called Michelle. It's a Danish brewery.

Speaker 1 They've got a place in London. And I went for a beer there.
And Rob Beckett came to join us at the comedian Rob Beckett. And I felt immediately embarrassed when Rob turned up because I was drinking a

Speaker 1 passion fruit beer. And he is the most straight down-the-line bloke you'll ever meet in your life.
Yeah, he's quite sounds like

Speaker 1 it. I was like, oh, no.
And he's like, what are you drinking? Yeah. I went, passion fruit beer.
What the fuck? Like, got really angry at me. And the waiter came out to take his order.

Speaker 1 And Rob went, I don't want that. What's the closest thing you got to Amstill?

Speaker 1 Yeah.

Speaker 1 That's what I was doing.

Speaker 1 And then his friend turned up, he used to be a boxer. God, I felt so embarrassed.
Yeah, how do you handle those situations? You got to own it. I tend to stay quite quiet.

Speaker 1 That's the way I like to sort of try and handle it when I'm in it when I'm with... the guys.

Speaker 1 Yeah. Yeah.
As soon as I get overexcited or keen or someone directly sort of engages me, I don't stand the test very

Speaker 1 well.

Speaker 1 action films and stuff where you've been like jumping around kicking people's faces in. So like

Speaker 1 they must think of you.

Speaker 1 Yeah, he's a

Speaker 1 really

Speaker 1 real guy.

Speaker 1 Yeah, no,

Speaker 1 no, I'm endlessly disappointing to people. You know,

Speaker 1 I often get asked, you know, who my team is and all that. And being Welsh, I often get asked about rugby.
And did I play rugby when I was younger? And I just can't.

Speaker 1 I mean, I've now arrived at an age where I can't,

Speaker 1 I also can't be bothered to pretend, you know. So if someone now asks me, you know, who my team is or whether I like football, I just, I can't even summon the energy, really.

Speaker 1 It's just, I really, I really don't like football. And I just don't want to have this conversation with you.

Speaker 1 We arrive at your dream dessert. Yeah.
I'm excited. Okay.
Shall I polish up the spoon?

Speaker 1 I think you should.

Speaker 1 I think it's good. So my favourite dessert is a pecan pie.

Speaker 1 Lovely. And I have spent, I've spent two extended periods of time, like months in New Orleans for work.

Speaker 1 And both times, I don't actually think, I'm not sure if the pecan pie is a native thing to New Orleans. I think it might be another southern, it might be a state other than

Speaker 1 Louisiana. It might be Texas.
I can't remember exactly. Which one is the pecan? There's a pecan state, isn't there? Yeah, I don't know what.
I don't know.

Speaker 1 I thought I was going to be googling that. The pecan state.
But it feels like a southern, a subject.

Speaker 1 Exactly.

Speaker 1 I think it's something that's kind of been embraced by the south in general.

Speaker 1 And they just have amazing pecan pie in New Orleans. And I was there for six months last year.
And

Speaker 1 a lady named Anne Morgan, who I was working with on the production, who is a hair designer, a hairdresser,

Speaker 1 she bought me some pecan pie from a place called Windowsill Pies New Orleans.

Speaker 1 And she also bought the most incredible ice cream from a place I can't remember the name of, but the pie is the main event. And it was just insane.

Speaker 1 So sort of crunchy and buttery and delicious and with a big dollop of really good, you know, vanilla bean ice cream or something. You know, it's really, really special.
A little bit warm as well.

Speaker 1 Yeah. You know, like nicely out of the oven with ice cream on top.
That's my idea of a real good time. Pie culture in America.
We've never captured it here, right? We've never captured it. Sweet pies.

Speaker 1 Yeah. Totally.
And oh, and that's another one. She actually, it was very decadent.

Speaker 1 There was a bunch of us on the makeup bus and she bought, I think, a cherry one, a pecan one, and then also a sweet potato one, which I found it quite difficult to imagine, but was really, really, really, really, really, really good.

Speaker 1 So yeah,

Speaker 1 that's the thing that came to mind. I really do love a pecan pie, and this one from Windowsill Pies was exceptional.
I love the name of Windowsill Pie. I love the pieces.
It's great, isn't it?

Speaker 1 Very, very good. Very evocative.

Speaker 1 Imagine the little... a little fat boy in a comic book stealing it off a window.

Speaker 1 I'd love to steal it. I'd steal a pie off a windows.
Somebody would steal a pie off a windowsill. I would.
If I was walking along and I saw a pie calling on a windowsill, I think I'd steal it.

Speaker 1 I'd love to read a comic about you stealing a pie off a windowsill. Yeah, yeah.

Speaker 1 Oh, I'd love it. I love cherry pies.
Yeah.

Speaker 1 Remember when we were in America with our friends? Yeah. And we walked, well, it was over an hour.
It was about

Speaker 1 a week. Yeah, it was a pretty long way.
To following the Google Maps or whatever to where the pie shop was.

Speaker 1 Hello, was it? New York. New York.
And we were like, we really want a cherry pie. Googled where the best one was, found it on the maps, walked all the way there, and it was shut.
Did you get a pie?

Speaker 1 We didn't that day.

Speaker 1 I don't think we didn't get one.

Speaker 1 That's a nightmare. Did you get, have you ever done juniors? Is it Junior's cheesecake in New York? I think it's Juniors Cheesecake.
No.

Speaker 1 That is, there's, there's a place called Juniors in New York, and they do a strawberry cheesecake, and it's the best cheesecake I've ever, ever, ever, ever had. I mean, it's insane.

Speaker 1 So the next time you go, I highly recommend Junior Cheese. What makes it so good?

Speaker 1 I mean, if I knew that, I'd be making it every night.

Speaker 1 I don't know, but it's delicious. Delicious.
All right, we're going to have to manipulate another trip to record podcasts. Yeah, I'd have to go there again.

Speaker 1 I'm going to read your menu back to you now, see how you feel about it. Okay.
Still water. You want poppadoms of chutney and the righter lime pickle, but save some to crumble.

Speaker 1 Starter, mushrooms in a bag from Social Eating House. Main course, Mum's Lambdress.
Crumble the poppadum over the top. Side, rock shrimp tempura from Nobu, London Park Lane.
Drink.

Speaker 1 And Union Saturday lager. Dessert, pecan pie with vanilla bean ice cream from Windowsill Pies in New Orleans.
That sounds amazing. Yeah, I feel good about it.
I really want to try the pie most of all.

Speaker 1 Actually, I also want to try your mum's curry. I don't know.
I want to try that. That sounds delicious.
That's a good ass for sure. Well, thank you so much for coming to the Dream Restaurant, Taron.

Speaker 1 Thank you, Taron. Thank you so much for having me.
It's been lovely.

Speaker 1 There we are.

Speaker 1 Thanks so much for coming in, Taron. That was a great episode, I think.
Great episode, and like really, really visual. You know, you've got the mayonnaise belt there, the cast of Robin Hood.

Speaker 1 The quiver, the mayonnaise quiver. It's great.
There's a lot of stuff going on. The alligator.
Yes, the alligator. There was a lot going on there.
I loved that episode so much. And a great menu.

Speaker 1 At the heart of it. A great menu at the heart of it.
Yeah, a lot of stuff I'd like to try there. Yeah.
And no Turkish Delight, so we didn't need to have that argument. Yeah, fair enough.

Speaker 1 I think we should have asked him anyway which are the two he prefers, actually.

Speaker 1 If he's on Team Chocolate or Team No Chock. Yeah,

Speaker 1 we were so close to picking Rocket for that. We were so close to picking Rocket.
And, you know, I'm glad that we didn't because we got to hear about the Pecan Pie. Yeah.

Speaker 1 But at the same time, I always do get excited about the prospect of kicking anyone else. Or Eagle.
We could have picked Eagle.

Speaker 1 Imagine if we picked Eagle and he picked Eagle. And he did pick it.
Roast Eagle. Yeah, I love it.
Roast Eagle. He'd been awful.

Speaker 1 And don't forget that Taron is in Blackbird on Apple TV Plus, which is out now, a psychological thriller for your mind and your heart. Kakor, Kakor, the Blackbird.
Ed, are you doing anything?

Speaker 1 Yes, I'm on tour, James, Edgamble.co.uk for tickets. Yes.
Check it out. Electric, it's called.
It's called Electric. It's a lot of fun.
Come along.

Speaker 1 You can pre-order my book, James Acre's Guide to Quitting Social Media, Being the Best You You Can Be, and Curing Yourself of Loneliness, Volume 1, wherever you get your books.

Speaker 1 Unless it's already out.

Speaker 1 If it's August or after August,

Speaker 1 it's already out. You can buy it.
Buy it. Buy it.
I loved it. Thank you, Ed.
Thank you very much for listening to the Off Menu podcast. We've got plenty more amazing guests to come.

Speaker 1 It's going to be Scrum Shelicious. Bye-bye.
Bye-bye.

Speaker 18 November is all about gathering, friends-giving feasts, Thanksgiving dinners, and football weekends.

Speaker 18 Total Wine and More has everything you need for your table and your toasts, with thousands of wines, spirits, and beers at the lowest prices.

Speaker 18 From bold reds to sparklers, you'll find the perfect wines to raise a glass this season.

Speaker 18 And when it comes to spirits, Total Wine has you covered, from smooth bourbons and tequilas to all the essentials for your holiday cocktails.

Speaker 18 Hosting Thanksgiving, Total Wine's guides make it easy by taking out the guesswork.

Speaker 18 With the lowest prices for over 30 years, you'll always find what you love and love what you find only at Total Wine and More. Curbside pickup and delivery available in most areas.

Speaker 18 See TotalWine.com for details. Spirits not sold in Virginia and North Carolina.
Drink responsibly.

Speaker 4 Be 21.

Speaker 5 AI agents are everywhere, automating tasks and making decisions at machine speed.

Speaker 8 But agents make mistakes.

Speaker 10 Just one rogue agent can do big big damage before you even notice.

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Speaker 15 That's r-u-b-r-i-k.com.

Speaker 17 Hi folks, it's Mark Bittman from the podcast Food with Mark Bittman.

Speaker 17 You know, whether you are doing traditional Thanksgiving, a friend's giving, or something in between, Whole Foods Market has great everyday prices on all the things you need for Thanksgiving.

Speaker 17 No way antibiotics ever birds bring quality to your table at a great price. You can enjoy so many ways to save on your Thanksgiving spread at Whole Foods Market.

Speaker 17 And remember, Prime gives you shop online and delivery or pickup as you like.

Speaker 1 Hello, I'm Lucy Beaumont and I'm Sam Campbell, as a matter of fact.

Speaker 20 Perfect Brands is one of the most enchanting podcasts. The effect it has on people is astounding.

Speaker 19 That is what we've heard, isn't it? Yeah.

Speaker 20 This changes people's lives.

Speaker 19 If you had to sum it up, how would you sum it up?

Speaker 20 An in-depth look at sumo wrestling and the scandals.

Speaker 21 Because it used to be considered so honourable, like sumos and they all live together, sumos.

Speaker 19 No two podcasts are the same. Do you remember that one where I just messaged loads of Derek's? I don't think people know that.
I emailed a hundred Dereks.

Speaker 1 I don't think it was Derek's. I thought it was was Brian.
I'm so brian. Yeah, Lucy emailed every Brian on Facebook.

Speaker 19 Our podcast is out every Friday, so it's really easy to remember. It's like if you've got an office job, it's the first day you feel alive again.

Speaker 20 Lucy and Sam's Perfect Brains, one of the hottest podcasts. People are going crazy for this podcast.

Speaker 19 Yeah, please give it a listen.

Speaker 21 We're loaded up on BuzzBalls.

Speaker 20 We've got a laboo boo in both hands and we are ready to screech.