Ep 64: Teri Hatcher

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.

Speaker 1 I'm going to Philadelphia, Boston, Washington, D.C., Nashville, Austin, Texas, New Orleans, Atlanta, New York, Chicago, Denver, Los Angeles,

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Speaker 1 You don't even need to edit that, like, to be smooth, Benito.

Speaker 1 They know I'm scrolling through my phone. That's what the cool kids do these days.
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Speaker 1 And there's actually only a small portion of this podcast that you can enjoy. The rest is deadly poisonous.
Welcome to the off-menu podcast. Oh, what a scary introduction, Ed Gamble.

Speaker 1 Ooh, like the fish, that puffer fish. Oh, yeah, that was what you were thinking of, a puffer fish.
Is that because we're in Los Angeles, California, where they eat a lot of sushi, a lot of raw fish?

Speaker 1 Sure, I guess so. But we're in LA.
That was a lovely link into it, James. No, no worries.
My pleasure. We are in Los Angeles, California.
Oh, baby. So cool, dude.
Oh, it's really sunny outside.

Speaker 1 I think I might have caught the sun a bit. I think you have actually.
I only noticed

Speaker 1 a little bit earlier.

Speaker 1 You do look like you caught the sun slightly.

Speaker 1 Even though you did plaster yourself in sun cream like a true British gem. Slaved it on.
Absolutely slapped it on, pasted it on like butter on a roll.

Speaker 1 And you went out earlier for a little walk, didn't you? Yeah, went out for a little walk. Just strolling, seeing the sights, you know, just taking in the local scenery.
Catching Pokemon.

Speaker 1 James, this whole trip has been on Pokemon Go, has not stopped just leaving rooms, leaving buildings at a moment's notice and walking around to catch Pokemon.

Speaker 1 Well, you can get ones here that aren't available back home. And, you know, there's a lot going on.
And it's Sinnoh weekend. You can get Sinno Stones.
And normally you can't get Sinno Stones.

Speaker 1 I've got loads of Evolves that need the Sinno Stone in order to evolve them, you see.

Speaker 1 I'm sure, Ed. I know what you're going to say.
Oh, why can't you just keep on catching the Pokemon? and then trading them to Professor Willow and then keeping the candies.

Speaker 1 Well, some Pokemon, you get all the candies that you need to evolve them, but then that's not enough. You need the stone on top of that in order to help it.
And Sinno Stones are very rare.

Speaker 1 Right now, it's a Sinno Stone frenzy of a weekend. It's going to be over by Monday.
I need to take advantage of that while I can. That means I'm spinning PokerStops.

Speaker 1 I'm getting the challenges from Professor Willow. I'm trying to do as many as possible so I can get those sweet stones.
Three so far, but I need 13.

Speaker 1 So the off-menu podcast is a food podcast hosted by myself, Ed Gamble, and James Acaster.

Speaker 1 What happens on it, James? We're going to ask a guest their favorite ever, starter, main course, dessert, side, and drink. And our special guest this week is...

Speaker 1 Terry Hatcher. Actual Terry Hatcher is coming into the dream restaurant to chat to us about her dream meal.
It's very, very exciting. Very exciting.
We are huge fans of Terry Hatcher here.

Speaker 1 Especially because as a Pokemon master, I'm not just catching Pokemon, I'm hatching Pokemon, so I'm a bit of a hatchery myself. You know what I'm saying?

Speaker 1 But if Terry Hatcher says a secret ingredient ingredient that we have pre-organized as part of her dream meal, she will unfortunately have to be kicked out of the restaurant. Absolutely.

Speaker 1 And today, the secret ingredient is brioche bun. Now, normally I would join in saying that at the same time as James, but I do not agree with this.

Speaker 1 Well, you know, sometimes there's been a few secret ingredients which I've not agreed with, and I know how you're feeling right now, Ed. It feels pretty bad.

Speaker 1 You're specifically talking about like a brioche bun with the burger as well.

Speaker 1 Yes, I'm not talking about it like I love brioche, um like custard brioche and stuff like that as desserts as a as a little on its own you know i actually prefer it with a burger that's when i like brioche is when it's with a burger

Speaker 1 ness it's the worst when it's with a burger we went for a lovely meal at egg slut today yeah that was nice and i did like it yes but i said to you i think if i went again I would have it without the bun.

Speaker 1 That's because you all LA now. We've been here for a day and you've gone, I want that without the bread.
I'm preparing for a roll.

Speaker 1 No role for this role. Who's this character?

Speaker 1 It's the actor. Oh, it's the actor, the LA actor.
L.A. actor.
Who's really?

Speaker 1 I'm preparing for a role. I can't have bread.
Oh, yeah.

Speaker 1 Would you like some chocolate? No, sir! Please, I'm preparing for a roll.

Speaker 1 How about this tasty bowl of ice cream? Why, I'd eat the bowl.

Speaker 1 Well, what?

Speaker 1 Surely worse for you. No, the bowl.
If I cut up my throat, then I can't eat anything. Oh, so it's win-win there.
I don't know what's happening. Oh, well, I hope you get the role.

Speaker 1 What are you auditioning for? What's the role that you're auditioning? Oh, I don't know yet. You don't know yet? I'm just preparing.

Speaker 1 You're always preparing for a role. Do you have an agent? The role? No, sir.
No agent? No, sir. No.

Speaker 1 Just a heart full of dreams. Have you got any upcoming work? Oh, yes.
Yeah. Yes.

Speaker 1 Name one? Uber. Uber.
Okay, you're an Uber driver. Yeah.
You're an Uber driver who watches what they eat. Yes.
And lives in LA. I can't drive.
Personally. I'm preparing for my role as an Uber driver.

Speaker 1 Oh, this is like the new Scorsese film, Uber Driver. Yes.
Turning around. You talking to me? Well, I mean,

Speaker 1 if it was an Uber driver, it would be like, are you talking to me? Because I didn't like it and I'll give you a bad rating. Oh, yes.
Cut all this. Don't cut all that.
I think Uber Driver.

Speaker 1 I think Uber Driver is a good riff in terms of a film.

Speaker 1 Yeah, but because i was still within the character you're talking to me i couldn't hop on the back of it there was a good one it was very nice yeah five stars yeah no it was a good

Speaker 1 that kind of thing so if terry hatcher says brioge buns she is out on her ear we really don't want to kick her out we're very happy she's coming into the dream we actually i mean you know

Speaker 1 quite regularly we can't believe that we've got certain guests and uh to kick them out straight away would be pretty bad yes and we can't think of a better way to close out this series than with the wonderful terry hatcher so she is the final guest in the restaurant this series before we power down the ovens for another few weeks.

Speaker 1 So let's hear the off-menu menu of Terry Hatcher.

Speaker 1 Welcome Terry Hatcher to the Dream Restaurant. Thank you so much.

Speaker 1 Welcome Terry Hatcher to the Dream Restaurant. We've been expecting you for some time.

Speaker 1 James is our genie waiter in the dream restaurant. Okay.
That's what that wonderful sound effect was. Right, I've heard it before.
I've heard your podcast. Oh, wow, that's great.

Speaker 1 I'm familiar. I expected you to be in a full-on sort of costume, but you're not.
Yeah, well, I thought this would make you feel more at home. You know, I don't want to freak people out.

Speaker 1 Do you want to just take us through what the genie's wearing today, James? Yeah, yeah, just a check top.

Speaker 1 Just like a plaid. Is that plaid? Well, we would call that plaid.

Speaker 1 Normally what I was expecting, Terry. But I thought he was going to re honest.
And he was going to say there's some like chiffon purple genie pants with a little tube top with gold sequence

Speaker 1 with some like seven veils that you're slowly taking off just to try to, I don't know, turn me on. Is that what you're doing? Yes.
Well, actually, normally I'm trying to turn Benito on.

Speaker 1 It wasn't me. I'm trying to see if that

Speaker 1 it wasn't aimed at me, otherwise she'd have been looking this way. I see.

Speaker 1 I think we all expected James to do an amusing improv at that point, but what he did was, is he panicked and told us what he was actually wearing. Right.

Speaker 1 That's a good start. Yeah.

Speaker 1 It definitely felt like a dirty phone call, actually, when you asked me that. But do you want to quickly change into what Terry described there, please? The seven veils?

Speaker 1 Yes, I can wear that and see if it has any effect on Benito. Yeah.
Here we go. Alakazam.
How are you feeling about that, Benito? Still cold as ice.

Speaker 1 Still absolutely dead inside.

Speaker 1 Now, normally at this stage, we'd sort of ask our guests if they're a foodie or not, but I think we already know that you are because you've come in here and you're already talking about food ready to go.

Speaker 1 Yes. And on your social media, I think your bio says foodie.
It probably does. yeah.
We know it already.

Speaker 1 I think food, food really, I lead with food. I mean in in terms of what I cook and cooking in my life it's really how I show people I love them.

Speaker 1 I love having I love cooking for people. I love hosting you know dinner parties.
But then also I love going to

Speaker 1 restaurants all over the world, which I have, that's the way I travel. So yeah, that informs where you go is where you're going to eat.

Speaker 1 I mean there was one specific example years ago when my daughter was a sophomore in high school, we needed to go look at colleges.

Speaker 1 It's something most people do when you're thinking about going to university. So we wanted to see 16 different universities.
And so we decided to drive across the country, about 3,000 miles,

Speaker 1 and go to all these different universities. But I said, if we're going to do that, we're also going to go to all the James Beard Award-winning restaurants in those towns.

Speaker 1 So that's my idea of an amazing trip. Yeah, that that sounds incredible.
Cross-country road trip with food. And award was that, James Beard? Yeah, you don't know the James Beard Awards?

Speaker 1 I don't know the James Beard Awards. Do you know the James Beard Awards? I hear about the James Beard Awards on American Food TV shows.
Oh, okay. So, yeah,

Speaker 1 they do it,

Speaker 1 you know, like northern, southern, eastern, and like best new chef, best restaurant, best dessert. But it's, yeah, it's a big, it's a pretty prestigious award.
Who is James Beard?

Speaker 1 A chef? I don't actually know. That's so funny.
I should know that. I should definitely know that.
James Beard sounds like a character with makeup on this podcast for a joke.

Speaker 1 Yeah, I can just imagine he's got a lot of food in his big beard. Yeah, I'm imagining.
He's got a big old, big old beard that goes down to his feet. Yeah.
And he's got a refresh.

Speaker 1 And all these award-winning restaurants are in it. Yeah, just all of his magical beard.
Did you find yourself pushing your daughter towards the university that had the best restaurant in it?

Speaker 1 No, I did not.

Speaker 1 And on this trip, we actually, did we go?

Speaker 1 I can't remember where she ended up in school.

Speaker 1 Well, I can just say it. It's Providence, Rhode Island.
And

Speaker 1 it's a small town, but actually quite a foodie town. One of the Johnson and Wales is a very big culinary institute.
And that happens to be in Providence.

Speaker 1 So I don't know if that's why, but there's quite a few chefs that have trickled off into some pretty great restaurants. Oh, cool.
So every time I get to go and visit her, we always go to one of them.

Speaker 1 Lovely.

Speaker 1 Would you say, and be honest, that you maybe visited her more than you would have because the food is so good around there? No, but it is a bonus for sure. Yeah.

Speaker 1 And she likes it because they're sometimes expensive. And so she can't go without me.
So

Speaker 1 that's the worst. So then she invites me to come see her more because she knows she'll get to go to these restaurants.

Speaker 1 When I was at university, I'd always pick like two or three restaurants that every time anyone came to visit me, I'd be like, you're taking me here, please.

Speaker 1 Yeah,

Speaker 1 well, we always start off here, as any restaurant does, with still a sparkling water. But when you came in, just because what I should say that we're in our Airbnb, yes,

Speaker 1 and we said, Would you like some water? And you were like, Absolutely not. You said, Just don't offer me any water.

Speaker 1 No, I didn't really say that. I don't know why.
You said, If I wanted water, I would have asked for water, Mr. Platt, sure.
That is not what I said.

Speaker 1 I think I said, No, thank you.

Speaker 1 But I mean, now that you're asking me, now that you're forcing me really to drink something,

Speaker 1 I mean, if I had to choose going into the restaurant, I probably would pick sparkling. Right.
Yeah. Yeah, I don't need it now, though.
Because I'm hydrated. No, no, no.

Speaker 1 This morning I was at the gym, so I've already been drinking a lot of water.

Speaker 1 Right, yeah. Everyone in LA is

Speaker 1 the gym. Oh, they're hydrated.
Yes.

Speaker 1 And goes to the gym. I think everyone in the UK is dehydrated.
Probably. That's my theory.
Yeah. Which is crazy.
But we're about five years behind hydration, I think.

Speaker 1 At some point, we'll start drinking water. Yeah.
For now. Only milkshake.

Speaker 1 And sort of like... I was going to say beer.
Yeah. Yeah.
Weak ale is our water for sure. You've got a preferred gym water?

Speaker 1 A preferred gym water? Yeah, yeah.

Speaker 1 I guess you're not.

Speaker 1 No, just filtered. No, no, just filtered.
Just filtered water. Filtered.
Why does it have to be filtered? We've just come from New York and people were very evangelical about the quality of the water.

Speaker 1 right yeah but in la does it have to be filtered i think i think i i think i would try to filter it anywhere although when i go to a restaurant and and they'll say like i probably wouldn't buy bottled still water i would just get tap i would get la tap or new york tap and bring your own little filter with you in your no i would just drink it but then i would also order sparkling but i i don't know gosh the studies that have just come out have said that i i don't remember the percentage was very high of all the crappy elements that are in our regular water.

Speaker 1 Yeah.

Speaker 1 So you, I mean you're not doing a very good job as a government of keeping our water clean. I think that's a national problem.

Speaker 1 I think you'd be the first guest to do this on off-menu, but feel free to skip the water.

Speaker 1 If you've turned up to the dream restaurant hydrated anyway, you've been at the gym, you're hydrated, feel free to pass on the water. I'm going to pass on the water.
There you go. Yeah.

Speaker 1 Why did you do that?

Speaker 1 Why did you make that an option? These people are hydrated, James. They don't need water.
It's an insult.

Speaker 1 If you really need me to have water, I will totally have sparkling and I will

Speaker 1 be grateful.

Speaker 1 If I drink sparkling water while we're talking, I'll probably burp. So

Speaker 1 that's another thing. That's true.
She doesn't want water. You saw when she came in, you offered her water.
She went, No, I don't want any water.

Speaker 1 Benito tried to offer her one and she smashed it out of his hand. Tell me, it's not heard what the amuse bouche is yet.
Yeah. Oh, you're doing the amuse bouche, are you? Yes.
Okay.

Speaker 1 Sand.

Speaker 1 Oh.

Speaker 1 Well, then,

Speaker 1 I would like some water.

Speaker 1 Sorry. I didn't realize that sand was going to be the amuse bouche.
Yeah, yeah, just some nice sand. Do you know my daughter, when she was like six months old, I think

Speaker 1 the first time I ever took her to the beach, I took her to the beach in Malibu. And she just, you know, was that that age where they're just kind of like plop down.

Speaker 1 You know, they're not really mobile yet or anything. And I turned away for two seconds and she had fistfuls of sand.
She was just eating fistfuls of sand.

Speaker 1 And of course I go running to the pediatrician. You know, she ate sand.
She was just eating it by the handfuls.

Speaker 1 And he said it was fine that, you know, they just poop it out or whatever. But I thought, that is insane to me.
Like, that texture is so hideous. I don't know why a baby would do that, but she did.

Speaker 1 I guess you got to know that to try that. You got to try it to the bottom.

Speaker 1 I guess that's true. But she kept, it wasn't like she did.
And then she just kept eating it. Kept eating it and swallowing it.

Speaker 1 At that point, were you thinking, one day I'll probably do a cross-country trip with this person looking for universities?

Speaker 1 You know, I did not anticipate that. I did not see that coming.
I see her eating sand and going, maybe she's not the college type.

Speaker 1 That's great eating that much. Did you ever eat anything weird as a baby Ed? Oh, yeah, I ate everything.
I probably would have eaten some sand. She also ate one time.
We were in New York.

Speaker 1 This is very, very young, like baby age again.

Speaker 1 Maybe I'll tell enough of these stories. It's just going gonna see what a bad parent I am.

Speaker 1 We were at a brunch at a restaurant, and you know, they serve. So she must have been old enough to be drawing with the crayons.

Speaker 1 They serve, you know, give crayons for the kids to have their attention on something.

Speaker 1 And I turned, she had this blue crayon. I remember it.
And I turned away again, probably to eat my bacon or something. And I turned back, and the crayon was gone.

Speaker 1 And I thought, okay, where did the crayon go? Is it on the ground? Whatever. I look for it.
And she had little like crumbs of blue. She ate it.
She ate the crayon.

Speaker 1 Both of these foods. She finally stopped this.
Thank God. They both look good.

Speaker 1 They both look pretty tasty if you don't know any better. Like sand kind of looks like it could be...
Glistening and

Speaker 1 the brown sugar colour. Yeah, yeah, yeah, yeah, for sure.
But that blue kind of like...

Speaker 1 I'm more amazed that we ever know as babies what not to, you know. Well, we only know after we eat everything.
Yeah, yeah.

Speaker 1 My uncle, who is a grown man now, but the main story that circulates around the family about him is, and sorry to be gross, early doors, Terry. Oh, no, God.

Speaker 1 I don't know what this story is. When he was a little baby.
Oh, I know what he ate. He's one of his own poops.
Yeah.

Speaker 1 Yeah.

Speaker 1 That's probably more common than you think. Yeah.
How did he cook it? Well,

Speaker 1 probably not so common.

Speaker 1 He did it, forgot about it, went back to it, thought it was chocolate, and ate it. Oh, my God.
Oh, no. Oh, God.
Okay, I might vomit. You're right.

Speaker 1 You apologized in advance. This is such a terrible word.
It's a reflex. I didn't think it was going to happen, but it's happening anyway.
Must be changing. Can we move on? No.
Let's move on.

Speaker 1 Pop-adoms or bread. Pop-adoms or bread, Terry.
Pop-adoms or bread. You're saying pop-adom? Pop-adoms or bread.
So Indian thing. Yeah.
Well, let's see.

Speaker 1 There is a restaurant here in LA called Bevel

Speaker 1 that does beautiful breads.

Speaker 1 They're sort of

Speaker 1 Israeli Mediterranean-y kind of restaurant, and they do their own pita breads, and they

Speaker 1 make everything. They do this one dish that I guess is a starter kind of a thing.
I mean, that's how I order it. Well, they do serve pita and hummus, and that's amazing.

Speaker 1 I mean, but like the best pita and hummus you've ever had. Um, but they also do this burnt black sesame bread that they serve with a chicken liver pate, and that's probably one of the best bites.

Speaker 1 Like, when you think about it, I have many, many images of the best bites I've had of food all over the world. That's definitely one of them.
That does sound good.

Speaker 1 I don't, unless the bread is great bread, like we have a bread company here in town

Speaker 1 called Bread Lounge. They make great bread.
I think it's Bub's and Grandma's. They make great bread.

Speaker 1 Like unless it's great bread, I'm not going to eat it. Yeah.
Because I don't want to like fill up on that. Bread that's not exciting.
I just feel like I'm wasting it. I'm kind of like just

Speaker 1 eating it for the sake of it. Chips and dips are always good.
Yeah. Popped on's always always good.
Prawn cracker's always good. Bad bread is bad.
Bad bread is bad. Yeah.

Speaker 1 But that black sesame bread with

Speaker 1 pate sounds amazing. Also, I love that burnt now makes me think, oh, that's going to be delicious.

Speaker 1 When people say burnt something, I'm like, oh, yeah, I'd love it like that. Whereas back in the day, it's sort of like, oh, dear.
Right, right.

Speaker 1 Yes, it's true, right? It gives it class now. Yeah.
Yeah. Do you you cook yourself, don't you? I do, I do.
Have you ever done a burnt dish?

Speaker 1 Like actually burned it? Oh, no, like deliverance. On purpose.

Speaker 1 Or even by accident, to be sure. Yeah, no, I know.
I definitely have burned.

Speaker 1 Lately, I don't know what's up with me.

Speaker 1 I've left a few things on the stove, like cooking, and then walked away and gotten involved in my computer and then come back, and I'm just lucky the house isn't on fire. You know, when you...

Speaker 1 When you leave a pan on the stove too long and you burn whatever's in it too long, like that pan has to go in the garbage. Like

Speaker 1 you can't even clean it. It's just ruined.
You ruin the pan. I've done that a couple of times.
God, I hope you can. And do you bake bread? I have baked bread.

Speaker 1 I mean, I went to culinary school, and that was when I first started learning to bake bread just because it was one of the classes.

Speaker 1 I think

Speaker 1 I've made my own pita bread at home. That's pretty easy to do, although I certainly don't do it as well as this restaurant I was telling you about.

Speaker 1 And I've made focaccia. I made Paul Hollywood's focaccia recipe, and that came out really good.
Oh, wow. Well, of course, we've got two uh two alumni of the Great British Bake Off sat in front of us.

Speaker 1 It sounds like we had very different experiences, yeah. Um

Speaker 1 James, do you want to talk Terry through what happened? Oh, and yeah, I'd call it an experience.

Speaker 1 I was uh

Speaker 1 I was just very jet-lagged at the time. I just came back from here, actually.
Okay, and uh Terry, did you travel from here? Yeah, I traveled from here, so I'm not quite sure.

Speaker 1 I travel from here, so I'm not quite sure.

Speaker 1 Yes,

Speaker 1 but go ahead. I'm not trying to show you up friends.

Speaker 1 I probably did a different route back. Right, okay, yeah, yeah.
You took the long way around. Yeah, yeah, yeah, yeah.
Yeah.

Speaker 1 And I had what I think is commonly just, I think this is a baking term, but what is referred to as a waking nightmare.

Speaker 1 And

Speaker 1 everything fell apart.

Speaker 1 My flapjacks were just like a porridgey mess.

Speaker 1 I had to do a cream horn for the technical, which is, I think, a bit too hard for the technical. I think technical is my best friend.

Speaker 1 We had a a cream pie. Yeah.
Yeah.

Speaker 1 How did that go? How did you do on that? I finished mine and helped other people.

Speaker 1 Well,

Speaker 1 I know.

Speaker 1 I did neither of those things.

Speaker 1 Yeah, Alan Carr didn't know how to make custard, so I helped him make his custard. And then one of the other girls had an issue with her hand, so she couldn't pipe her whipped cream.

Speaker 1 So I went and did that because I was finished. Wow.
Wow. That's how you do it, Joe.
I don't know how you did that.

Speaker 1 I couldn't even think in like normal...

Speaker 1 My brain was all over the place. No, I will say the technical is hard.
It's hard because if you, the the way it works with the

Speaker 1 with the directions, the very minimal directions they give, if you don't know what you're doing, it doesn't tell you what to do. So you're right.

Speaker 1 Like, I'm, if you don't know how to do it, it's not there. And that makes it very hard.
They knew what they were doing with us.

Speaker 1 They just completely gave very little direction cream horns like pastry and like

Speaker 1 creme pat that's a lot of stuff going on there so you had to make the custard and then you had to pipe you had to make the corn and then you had to pipe it in yeah yeah and like i couldn't do anything no that sounds like it all fell apart that sounds like a lot and then the next day i had to make my uh make my special place out of uh out of oh it's meant to be i guess like cake and stuff but i just did it with sweets oh meringue that was it yeah oh yeah yeah but i had had to make I run my mouth off and told him I could make a theme park out of meringue, but I couldn't.

Speaker 1 So that didn't go well either.

Speaker 1 It went so badly, Terry, that he became a meme.

Speaker 1 Really? Meme? Wow. That was how badly it went.
He became known as the worst baker in Bake Off history, and that's including

Speaker 1 them. Oh, I'm sorry.
That's not good. It was the best day of my life, Terry.
Oh, yeah,

Speaker 1 I had a great day. Did you like the show before, though? I mean, is that why, yeah.
I've not watched an episode since. Where it's like trauma, like PTSD, you can't do it.

Speaker 1 I'd not be able to watch it. I was such a huge fan.
And this was back a couple of years ago, at least. And I think I was one of the first people in the States to be a huge, huge fan.

Speaker 1 Because

Speaker 1 when the offer came to me to do the thing for charity,

Speaker 1 it sort of got... got came to me in a way of like, you probably don't want to do this, but here's this thing.
And I was like, what?

Speaker 1 Of course I want to do it. Oh my God.
And I went over there with two big suitcases packed full of 30 pounds worth of flour and all my own tools and all my.

Speaker 1 How did that look at customs? I know.

Speaker 1 I was sweating it out on the plane. I thought I am completely getting arrested for this.
Unmarked bags.

Speaker 1 But the producer called me like the day before I was supposed to leave and she said, you know, it just really dawned on me that our flour is different than your flour.

Speaker 1 And if you've been practicing with this stuff, like it might not work with what we have here. So you better bring.
So I brought my own

Speaker 1 food color dye. I brought my own.
Yeah, I brought a lot of stuff.

Speaker 1 Yeah. I feel like you really prepared for it as well.
I did.

Speaker 1 I might have been doing it with different flour.

Speaker 1 That was your problem. Yeah.
At home when you practiced,

Speaker 1 when I made my flap jacks. Did you practice at home? Once, yeah.
I had one run-through with my sister. It was easy.
Because your sister did it. Yes.

Speaker 1 But it looked very easy when I watched her doing it. I thought, this is going to be great.
I'm going to nail this. Wasn't it pretty, though, the tent and the whole thing? Like,

Speaker 1 no, okay.

Speaker 1 I just kept saying, I can't believe I'm in this tent. I can't believe I'm in this tent.
I really love that. I said that as well, but not in that tone.

Speaker 1 Also, when I did it, it was a very cold day. I don't know what the weather was.
Yeah, it was cold. Yeah, so I was

Speaker 1 like, stop trying to make excuses.

Speaker 1 Terry also flew from LA. It was also a cold day.
She finished and it was raining.

Speaker 1 She probably could have finished and then come to your episode as well and helped you. That would have been good.
I would next time.

Speaker 1 If you ever feel like you want to confront your fears or whatever, I could be your sous chef. Yeah, oh, that would be good.
That'd be quite the team, actually.

Speaker 1 Like the worst and the best who have ever done it. I think team up together.
I think the team is probably stretching the term.

Speaker 1 You just didn't

Speaker 1 practice. I bet you would.
Yeah, I didn't practice.

Speaker 1 And, you know, oh, so many things. I guess, you know, cream pie is a bit easier than cream pork.

Speaker 1 I agree. You know, it's hard to do.
I think you're right. I think you're right.
What did you do for your Showstopper?

Speaker 1 So we had to do

Speaker 1 a rainbow cake, and

Speaker 1 it had to have at least six layers that represented all the colors. Wow.
And it had to be at least two tiers. But so then I did 12 tiers.

Speaker 1 It's all

Speaker 1 over achiever.

Speaker 1 So I did

Speaker 1 the bottom layer I did with the cake being the rainbow, all the different six colors.

Speaker 1 And then the top layer I did a white cake and I made lemon curd as the filling between the layers, but I changed the color so that the curd was all the different colors.

Speaker 1 So, that when you cut into it, it was white cake with the rainbow in the filling, and then the bottom was

Speaker 1 rainbow cake with white filling. Absolutely incredible.
I iced an egg.

Speaker 1 I piped some icing

Speaker 1 onto an egg so it looked like sandy toxic.

Speaker 1 That's what I did. Yeah.

Speaker 1 Oh, James. Good times.
Good times in the tent.

Speaker 1 I did have one fun time there, but they edited it out. It didn't make the edit.
Oh, what was the fun time? Well, tell everybody what it was. Paul Hollywood.
Yeah. I don't know if you found this.
Yeah.

Speaker 1 It's an awful environment for him to be in, really. He's got a real sweet tooth and he loves just like picking and stealing little bits of food off.
Oh, I I didn't notice that.

Speaker 1 Well, I had from my showstopper, I had a whole kind of like, you know, sweet candies. So, yeah, I had loads of dolly mixtures.

Speaker 1 I don't know if you have them in the States, Dolly Mixtures, but they're very sweet, little kids' sweets almost. No, that's not the all-sorts.
I don't know what they're doing.

Speaker 1 No, they look kind of similar. They look like miniature all-sorts almost, but they're not licorice, they're very sweet.
Okay. And Paul Hollywood loves them.
Okay. He's like addicted to them.

Speaker 1 Good to know. And he kept on coming over and stealing handfuls, and I was quite annoyed with him.
So me and Rylan, who was another contestant on it, we thought we'd try and catch Paul Hollywood.

Speaker 1 And I got the bowl for the dolly mixers and I put them on the floor and I put them under a cardboard box that I'd propped up with a stick.

Speaker 1 And then I tied a string to the stick and I hid behind a bin holding the other end of the string. And then Rylan was shouting, Paul Hollywood! Like that.

Speaker 1 And then Hollywood came along and he looked at the bowl and I shouted, lights out, Hollywood, and I pulled the string and then the box, well, I mean, it didn't get him, he didn't get under the box, but it was still pretty fun.

Speaker 1 This is why you didn't finish your cream pie or whatever, because you were busy connecting a rat trap for Paul.

Speaker 1 Yeah, yeah. Because that's exactly why, I think.
Yeah, and then you had to quickly ask. People should know this.
People should know that you were doing other things.

Speaker 1 I was doing things that I thought would be great television, and they didn't even make the edit. Apparently, good television is a man having a breakdown.

Speaker 1 That's what they really like.

Speaker 1 Well, we'll come to your starter just so we can stop reliving my

Speaker 1 worst nightmares.

Speaker 1 so, your starter, is it from a specific place? I've made a list, printed it out, yeah, yeah, of course.

Speaker 1 Oh, yeah, absolutely.

Speaker 1 See, that's I've started organized, yeah. I mean, this is, yeah, exactly.

Speaker 1 I didn't even think about what I was doing.

Speaker 1 I take things very seriously, especially when it has to do. So, the listener, Terry, has produced a printed-out, typed list that looks incredibly detailed.

Speaker 1 It is typed out, but also has amendments written in red.

Speaker 1 It's the handwriting.

Speaker 1 She's She's given herself somewhere. And I did this at midnight last night.
Well, no, 11:18. You can almost midnight.
Okay. See, this is my problem.

Speaker 1 I've been fortunate enough to go to so many places that I couldn't decide. Plus, I also really have a problem with the word favorite.

Speaker 1 Like, I've never, ever, in regards to anything, been able to really, what's your favorite movie? What's your favorite song?

Speaker 1 Like, it's all, there's just too many and they're all connected to like different memories. And I can't pick one over the other.
So that was very hard for me. So the French laundry

Speaker 1 has a starter called Oysters and Pearls and it is just, I don't even know, I don't know what they do at the French Laundry.

Speaker 1 I mean that guy, I've been there over in the decades, I've been there three times, most recently, like maybe three or four years ago.

Speaker 1 And every bite of food that you have there is a bite that you would remember. But there's something about, there's something about this dish that it's just like the perfect bite.

Speaker 1 So, and so rare and special and caviar and just yum okay so oysters and pearls from the french laundry then and this makes me sad because

Speaker 1 i this is my favorite okay i will i have one favorite one favorite thing excellent my favorite resort hotel um and i got to go there twice uh in the whole world was a place called the southern ocean lodge on kangaroo island in australia and the whole thing just burned down oh yeah so so sad sad so sad i mean the times i've had there you literally would sit in their lobby and look out over, I guess it's the southern ocean, and there'd be double rainbows like every day and nothing, 2,000 miles of ocean between you and Antarctica.

Speaker 1 Like, just nothing. And that feeling of like you're on the edge of the world.
Like, there's nothing between you and Antarctica. And just.

Speaker 1 It was just beautiful. And actually in their

Speaker 1 in their lobby, they had a wine room with all Australian wines. And you could go in, and it was part of the fee.
You could open any bottle of wine,

Speaker 1 you could have one glass, and then you could put it on the common bar, and then you could open another bottle, and then you could have another glass.

Speaker 1 Like that idea for that you could just, you mean I can just open any of these bottles whenever I want. And that was really fun.
Anyways, they had great food,

Speaker 1 you know, amazing staff. And the first time I was there, and I had a Kumamoto oyster.
So just, if you imagine one oyster in its little shell, you know, served to you on ice.

Speaker 1 And this bite of this oyster was this experience, the temperature, whatever. I remember it like it was yesterday.
So maybe that Kumamoto oyster.

Speaker 1 So you'd need the surroundings as well because it all feeds into each other.

Speaker 1 Well, and I think this is part of probably every, I think this is part of probably every food story that you will hear me say, is it is all like, who was I with and where was I and what was I doing?

Speaker 1 You're right. You're not in a vacuum.
You're not in a room eating the food by yourself. Although this was pretty great.
So then, let's see, what else do I have? I have,

Speaker 1 okay, last, this is from Bazaar in Los Angeles. Okay.

Speaker 1 And he, I don't know if he still does, but I think he does. He does a chunk of frag gras that's wrapped in cotton candy.
And

Speaker 1 you eat that in basically one bite.

Speaker 1 And somehow that combination of the fat and the salt and the sugar, sugar it's just insane i was going to ask if it was bizarre like the market or bizarre but when you told me what the dish was it's it's bizarre right no it's bizarre well it sounds bizarre

Speaker 1 they i mean it's very um you know it's very the whole restaurant is very um what do you call that like you know molecular gastronomy you know everything is they have a very famous dish which i don't is not one of my favorite things but um where it it looks like an olive and you bite into it and it and it all just goes gush.

Speaker 1 Like, so it's not really an olive, but it tastes like an olive, but it isn't an olive. Like, they've done,

Speaker 1 it's a lot of that. Yeah.

Speaker 1 And to me, some of that is fun,

Speaker 1 but this particular thing, I think, is the combination of the sweet and the fat and the salty that I just liked.

Speaker 1 If they want to be useful, they should make a dish that looks like a blue crayon. Yeah, actually.

Speaker 1 Food. And then you can bring your kids there.
Yeah, a big bowl of salt. And the kids are like, being naughty here.
And actually, it's vegetables.

Speaker 1 That would be genius. That would be good.
So I think after just reciting them all to you, I think I'm going to go with the Kumamondo Oyster.

Speaker 1 And probably because of the heartfelt loss of that beautiful resort and all those people's jobs and things.

Speaker 1 Also, dishes like that, when it's just one thing and that's all it is.

Speaker 1 Those often tend to be pretty amazing at those kind of places because they just put everything into thinking about like this doesn't need anything else and it's just this is enough and that flavor that they're trying because was it a because we've had a lot of oyster chat on this podcast yeah

Speaker 1 because I don't really know

Speaker 1 I think it's a little more um firm and crisp and um I mean small tiny they're tiny which I like the smaller oysters I sometimes think of the bigger ones as being creamier yes but yeah I never I don't know what the right correct adjective is yeah

Speaker 1 How much did the free wine bar contribute to how much you enjoyed the oyster? I'm not going to take away from this oyster.

Speaker 1 I'm not even sure. It was at the beginning of the meal, so I may not have even been drinking that much yet.
I'm sure later it contributed to my giant Scrabble loss.

Speaker 1 So things got pretty crazy.

Speaker 1 We would sit in the lobby and play Scrabble all night long and drink wine.

Speaker 1 I'm guessing that you bought your own Scrabble from home? No, they had it there. Oh, okay.
Yeah.

Speaker 1 But that, but I would do that. American Scrabble.
I would do that. I would bring Scrabble and Yahtzee.
Oh, yeah. Yahtzee fan.
Yeah. I like games.

Speaker 1 We played a great game last year. What were you playing? The Great Benito bought it along with him.
It's called Love Letters. Oh, I thought you were going to say Cards Against Humanities.

Speaker 1 No, no, no, no, no. It's almost the opposite of Cards Against Humanity.
Okay.

Speaker 1 The aim is, and I had no idea about this card game, the aim is to get a love letter to the princess. Yes.
And there's like all these different medieval characters that you've got to to play.

Speaker 1 And we really upset James. We're putting some medieval music on.
And then I started talking like I was a medieval man. Yes.

Speaker 1 They put on some lute music, and Ed was there going, Hark, hast thou the prince in your hand?

Speaker 1 All that kind of stuff, calling people fair maidens, all this kind of thing. Yeah.
But like, you basically just have to like guess what other people have got in their hands.

Speaker 1 So it's sort of like go fish? Yeah, there's sort of, yeah, it's basically go fish that's meaninglessly medieval. It's like a countess.
Okay. A baron.
And were you drinking when you played these?

Speaker 1 Yes, I was heavy with mead. Ah, okay.

Speaker 1 Was he

Speaker 1 the exact phrase he used to say?

Speaker 1 Yes. I'm heavy with mead.
He said it repeatedly.

Speaker 1 It was a log day on the back of it. He said that he was heavy with mead.
Said it all the time.

Speaker 1 Really upset him. It was great.
It's first to five, and if you win a game, you get a token of affection from the princess.

Speaker 1 It's pathetic. I was going to use sad words.
Utterly sad, pathetic. But we really weren't.
They're creative. I like it.
You know, it was our first night.

Speaker 1 It was our first night in LA.

Speaker 1 What better thing to do than play a medieval card? Stay inside and play a medieval card game.

Speaker 1 It's Oscar's week, you know? There's not much going on. We need to get out more.
Yeah.

Speaker 1 Well, every now and again, we'd be like all looking at our cards and I'd just like, just sit and look around and just hear the music being like,

Speaker 1 it sounds like we should be in spam a lot or something. Yeah, yeah, yeah.
It was that sort of vibe. Three nights sitting on a hill playing card game for a princess.

Speaker 1 Exactly how it felt. And I also, I guess I didn't like it because I lost.
Yes. Adam Benito won one.
Did you win? It's a theme with you losing things.

Speaker 1 Yeah.

Speaker 1 We're going to have to turn you into a winner. Yeah, that's why I came to Hollywood.
Yes. That's where it was about.

Speaker 1 Even though Hollywood was my downfall, initially.

Speaker 1 In the tent. You've come here for the real Hollywood handshake.
Yeah, yeah. Oh, I got one of those.

Speaker 1 Sorry to roll it in.

Speaker 1 I forgot to tell you.

Speaker 1 I got one for each tier of the cake.

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Speaker 1 So your main course. Yes.
You've teed yourself up lovely with that oyster. So now the main course, I assume you've got a few options for this one, or is it down to just one? No, no, I do.

Speaker 1 And I'm reviewing my list to see if I can. Yeah.
Terry's just had to turn onto the second page of A4. Yep.

Speaker 1 Okay. Well, I'll tell you.
I'll just tell you. Okay.
So

Speaker 1 there's a place in Kenny Bunkport, Maine called the Lobster House, and it's not a restaurant. It's a...

Speaker 1 It's a fish house, an actual like lobster where restaurants go get their lobsters.

Speaker 1 Or if you were going to cook lobsters at your house, you could go get fresh lobsters that they just got that morning out of the ocean.

Speaker 1 But you can also bring your own wine and go there and they'll steam it for you. And you can sit sit on their back porch, you know, at just like a crummy

Speaker 1 picnic table and overlooking the ocean and just put on a lobster bib. They'll give you one of those plastic lobster bib and just rip your lobster apart and drink your wine.

Speaker 1 And again, getting back to who you're with and where you are on a beautiful, you know, August day, that's amazing. That's an amazing, amazing meal.
Where was it?

Speaker 1 What was the name of the town, you said? Kenny Bunkport. Kenny Bunkport.
Yeah, Kenny Bunkport. Kenny Kenny Bunkport.
Kenny Bunkport. Kenny Bunkport.
Kenny Bunkport. That's fun.

Speaker 1 It's a pretty famous city because, I mean, it's a small town. Yeah.
It's kind of, you know, and it's become quite touristy.

Speaker 1 And one of the reasons for that is that the Bush family had their big sort of summer complex

Speaker 1 that was, I mean, they still have it. Kenny Bunkport does sound like something that George Bush Jr.
would accidentally call someone.

Speaker 1 It's not actually their name.

Speaker 1 No comment. Kenny Bunkport.

Speaker 1 Kenny Bunkport. What the hell is this?

Speaker 1 Angela Merkel.

Speaker 1 Kenny Bunkport.

Speaker 1 What I enjoy about. So lobster's supposed to be like the fanciest, one of the fanciest foods, but also it's offset by the fact you have to wear a bib while you're eating it.
I know, right?

Speaker 1 It's almost if they're not letting you be fancy because you have to put on a child's bib. But I actually, and I love it like that.
I love, you know, ripping it apart myself with my hands. And

Speaker 1 I just, I don't know. Yes.
it's part of the whole as opposed to I don't really get it in restaurants like I don't really order I think maybe once you have an experience like this

Speaker 1 Eating like a lobster tail in a restaurant is maybe less fun So my next place is called Kismet and that's here

Speaker 1 I just heard about this place today My friend wants to take me there Well, if you go this is a good sign you should have the rabbit platter and it's for served for two but I always eat the whole thing by myself and speaking of breads that are worth having so if you order this platter it comes with the rabbit, it comes with different vegetables, pickled and cooked or sauteed.

Speaker 1 There are different sauces to sort of dip everything in. And then it comes with the side of this thing called flaky bread.
That might be the best bread. Oh, wow.

Speaker 1 And I think you can only get the flaky bread if you order the rabbit. Right.
Platter. So it's a hack to get the flaky bread.
I'm not sure. I'm not sure if you can just get a side of the...

Speaker 1 You can get other bread there that's also very good. And everything there is good.

Speaker 1 But something about, I just like, do you your face you kind of freaked when i said rabbit no not at all no oh you didn't oh okay i will eat and i did you eat anything

Speaker 1 i had beef heart last night and james really really looked ill when i ordered that i made you try it didn't i you made me try it yes and it was good it was fine I had one of the best, here's another place you guys should go while you're here, Gorilla Tacos.

Speaker 1 Have you heard of this yet? No. Okay, Gorilla Tacos, I think it's maybe one of, it's probably the best tacos in town,

Speaker 1 but kind of gourmet tacos although they do make one called the pocho which i think is sort of like like when i think of my childhood of like crappy crispy corn with ground beef you know just like somehow they've done that and and it's like the most elevated version of that it's that that might be one of my like my if you had asked me what my comfort food bite would be i would say the pocho taco at gorilla tacos um but they started as a food truck uh they didn't even have a brick and mortar And I don't know if you know who Jonathan Gold is.

Speaker 1 Yeah, he's the reviewer, right? Yes. I mean, he's passed away since.
But

Speaker 1 in those days, he put Gorilla Taco's food truck on the best 20 restaurants in LA when it wasn't even a restaurant. And so people used to stand in line for these tacos for like an hour.

Speaker 1 And so back in those days,

Speaker 1 I don't think he makes it anymore, but he used to make a duck heart and persimmon taco. And that was one of my favorite things.

Speaker 1 And I would have never thought of myself as somebody who was going to eat duck hearts. But, you know, it was delicious.
And I do really, I don't eat a ton of meat. I eat more fish.
I will eat meat.

Speaker 1 But I really, what I really believe in is respecting the whole animal. So when I cook at home, like if you, if you're going to cook a chicken, like use all those parts of it.
That makes sense.

Speaker 1 And there's no point being squeamish. If you're going to eat meat, you should.
Right, right. You should eat all of it.
Yeah, that's true. Well, it's using the whole animal, not eating it.

Speaker 1 You could, like, if you don't want to eat like some of it, you could use it for other stuff. Like what? what? What?

Speaker 1 Like chicken beak, you'd have a pair of mini castinets. Yeah.

Speaker 1 I don't think anyone's suggesting you should eat the chicken beak. I'll get the chicken beak and I'd stick it on, and I'd...
Like a half-man, half-chicken character called Kenny Bunkpork.

Speaker 1 I'd walk about. I'm Kenny Bunkpork.

Speaker 1 I just am eaten chip.

Speaker 1 So. Yep, Terry's moving this on.
Fair enough. No, I'm not.
I'm just, I have so many to go to. Terry is fair enough.

Speaker 1 I was about to pretend to be a chicken man for a while. No, I think you should.
It's called Kenny Bunkpork. I think you should.
No, no, no. That was the perfect type to move in my life.

Speaker 1 I could see in his eyes that the improv was dying.

Speaker 1 Run out of Kenny Bunkport's name. Oh, yeah, yeah, yeah.
I thought, oh, I mean, really, all it is is that I'm completely obsessed with this Kenny Bunkport name.

Speaker 1 It's the kind of thing that I would normally want to snip off creators, but I don't really know exactly. I wish I'd brought a hat or something that said, I'm going to get you a Kenny Bunkport hat.

Speaker 1 That's what I'm going to do. That would be awesome.

Speaker 1 It's like

Speaker 1 going to have a lobster on it,

Speaker 1 and it'll say Kenny Bunkport. Like a big lobster, like a lobster tail coming out of the hat almost.
That'd be cool. And big, like a huge hat.
It's like...

Speaker 1 I was going to go with just a classic baseball hat,

Speaker 1 but if you were like a silly lobster out each ear,

Speaker 1 yeah, yeah, lobster out of each ear and stuff like that.

Speaker 1 The thing is with the name Kenny Bunkport is sometimes as a comic, you know, there's like something comes up that is clearly like, oh, there's a joke in that.

Speaker 1 And it's very clear what the joke is and you just go straight for the joke. Kenny Bunkport,

Speaker 1 I feel like you are with your dishes. I was like, I'm spoilt for choice here.

Speaker 1 The amount of things I could do with this Kenny Bunkport person and it's very hard to like know what kind of character Kenny Bunkport is I went with a like half chicken half man person but like yeah, that was a big swing actually feel that I don't know

Speaker 1 I think it would have to be lobster you'd have to be half lobster half person. Yeah.
Yeah, yeah, yeah. It's really a lobster town.
He'd have lobster claws like Dr. Zoid.
Or you could have clams.

Speaker 1 You could also you could do you could do clams because they do clams and lobster. That's the thing.
I feel like he'd be like your American cousin that you've you've never met before. Yeah.

Speaker 1 Maybe one of those people who walks around, he's got like a

Speaker 1 tray of like cockles and clams and the seafood stuff. And he goes around trying to sell it to people or they're trying to do other things.
But like at really inappropriate times.

Speaker 1 So not like when they're eating or when they're like, he'd be straight into like a business meeting with any clams? Anybody? I'm Kenny Bunkport. Big old smelly tray of clams.
Yeah, yeah.

Speaker 1 You want clams, don't you? This is a funeral, Kenny Bunkport.

Speaker 1 Get out of here.

Speaker 1 Never too sad for clams.

Speaker 1 I don't like him. Well, I don't really like Kenny Bunkport.
No, I've made him into quite a mock mind. I'm not a good guy.
If you write a children's book about this, I want like a portion of the.

Speaker 1 No, you'll get 100% of it, Kenny.

Speaker 1 I mean, I'll do it for free, and you'll get all the money. Absolutely.
So, what do you think? Well, I don't know. Are you? Yes.
Oh, absolutely.

Speaker 1 To be honest,

Speaker 1 he was done 10 minutes ago.

Speaker 1 I was done before I even stopped you. Oh, okay.
Okay, well, I don't want to, you know, I don't want to bore you guys.

Speaker 1 Okay, so you've been to New York already. Yes.
But, and I think if I had to pick, so I think this is the one. Okay.
I mean, I have more stories. I think the best entree

Speaker 1 at a place called Lartusi in

Speaker 1 New York, which I wish I'd known before you went, I would have told you to go there. They do this charred octopus

Speaker 1 and they serve it with little like fingerling potatoes, I think, and olives and chili. So it's so simple, but so flavorful.
And it's just insane. And the last time I went there was not that long ago.

Speaker 1 This is how good it is. I went there by myself.

Speaker 1 You can't really get a reservation there very easily. But I just thought, you know what? I'm going to walk over there when it first opens at 5.30 by myself and see if I could sit at the bar.

Speaker 1 And even then, I had to wait. maybe like 40 minutes.

Speaker 1 But I sat at the bar. Restaurants totally packed all night long and got a glass of wine and had a few things.
But this was my entree. And,

Speaker 1 you know, chatted up to the people next to me or whatever. I just, I love people that love food.
Yeah. It's always a good icebreaker.
You talk to strangers. Yeah.
Yes. That's impressive.
Yeah.

Speaker 1 Not me.

Speaker 1 Never. Too nervous.
Leave it. I'll tell you who would be able to talk to strangers.
Kenny Bunkport.

Speaker 1 You're right. Way to bring it back.

Speaker 1 Way to bring it back. Two guys eat it over there.

Speaker 1 I enjoy a clam, personally. Yeah.
And you put clams in their meal, even though they weren't eating clams anyway. That's what Kenny Bunkport would do.

Speaker 1 You could just use it as like a mask when you feel shy. I mean, you don't even have to have the clams.
You could just pretend to be him. Yeah, yeah, that's the point.

Speaker 1 Because pretend to be Kenny Bunkport. When you don't want to talk to strangers, but then you have to.

Speaker 1 What would Kenny do? What would Kenny do? Yeah, what would Kenny Bunkport do in that situation? He'd talk to the strangers and he'd put clams in their meal, even though they didn't ask. Yeah, yeah.

Speaker 1 They're chocolate.

Speaker 1 Chocolate clams. Be nice.
Anyway. I love octopus.
I think it's delicious. Some people get squeamish about octopus.
How do you feel about it, James?

Speaker 1 I'm one of those people who, as long as it doesn't look like an octopus, I'm fine with it. Oh, it looks like an octopus.
So the whole thing is in there?

Speaker 1 Well, it's a big, long tentacle, like a big piece of tentacle. That's pretty much what's on your.
The tentacle I can hack. I think the head bit is what kind of like.

Speaker 1 I don't know if anybody eats the head. Yeah, yeah.

Speaker 1 That guy in Old Boy is a bitch. It's getting like squid rings, I guess.
With the tentacles on it, you know.

Speaker 1 Seen old boy when he just eats a live octopus? No. And he did it for real? No.
Or the actor just did it for real. Wow.
That's crazy. Do you ever believe in that?

Speaker 1 Like, when you've done your acting parts, do you be like, I insist on doing it for real every time? Or do you, no, I'm an actor? I wouldn't do anything

Speaker 1 like that. Would be weird.
I wouldn't eat real. I mean, to me, I wouldn't eat a live, real octopus.
Especially if it had nothing to do with the role.

Speaker 1 Yeah. It wasn't in the script.

Speaker 1 Yeah, I wouldn't do that.

Speaker 1 If you were just in the daily planet offices and then decided to get a live octopus out of the drawer that would be weird yeah yeah that would be weird what a scene that would be though

Speaker 1 everyone would still be talking about that scene maybe they would when lois ate a live octopus for no reason out of no

Speaker 1 reason right i think i did eat there was an episode where i ate frogs i think on that show oh yeah but it was so long ago i don't remember you probably faked that i'm sure that i did that and it probably went alive so my point is yeah i would eat frogs frog legs is definitely something that's up there on my list.

Speaker 1 It didn't quite make it to the, well, it sort of did. There's a restaurant in Paris

Speaker 1 called Chez la Millouille that people sometimes refer to as the most expensive bistro in the world. And it's got the most controversial reviews.
Like some people say it's the best restaurant

Speaker 1 to go to, and some people say it's the worst restaurant. Oh, wow.

Speaker 1 Yeah. I mean, it's kind of funny.
But when I went there,

Speaker 1 again, with the people that I was with, we had an amazing time. Beautiful roast chicken, the best French fries, frog legs.

Speaker 1 And then for dessert, they brought out this big bowl of the darkest, purplest bing cherries, like the biggest cherries.

Speaker 1 Just fresh cherries. Just the bowl of cherries.
Yeah. But I mean, fantastic.
Like those cherries were just, oh, fantastic. I mean, they were just insane.

Speaker 1 How much for that bowl of cherries, do you think? I don't remember. It was, I'm sure it was an expensive meal.
That's what people say about this place. Yeah, that it's very, very expensive.

Speaker 1 They definitely know that people are coming because they know it's expensive and they're doing things like bringing out a bowl of cherries and going, We know that you'll eat that and still pay for it.

Speaker 1 We've not even taken the stones out. Eat those cherries.
Eat those cherries. So, out of all those dishes,

Speaker 1 what would you are you going for the octopus? I think the octopus, yeah.

Speaker 1 What's accompanying that octopus on the side there?

Speaker 1 Let me pull out my hummy-dummy list that I typed up last night. Chapter four of this novel.

Speaker 1 You guys, I love food. I can't help myself.
Okay.

Speaker 1 Absolutely. Well, I'll start with this one because it's from Cornwall.

Speaker 1 Actually, I have two dishes on my list from Cornwall. This is from the Scarlet Hotel.
Cornwall in England? Cornwall in England. I just looked at a house there online the other day.

Speaker 1 I've been threatening to buy a house there. Well, ever since I went the first time, which is probably seven years ago.
I've been surfing there.

Speaker 1 Wow, really? Yeah. Yeah.
No, I like...

Speaker 1 I have like three. I'm not a surfer, but I have been surfing there.

Speaker 1 If I lived there, I think I would try to surf more.

Speaker 1 Do you surf that? I was not

Speaker 1 very good at it. No, I don't say that.
Or Kenny Bunkport.

Speaker 1 Kenny Bunkport is

Speaker 1 a good thing to say while surfing. Kenny Bunkport, dude.
Yeah, Kenny Bunkport, baby.

Speaker 1 What was my point? Oh, Scarlet Hotel. Yes.
Has

Speaker 1 back to bread, bread worth eating.

Speaker 1 Serves you kind of at the beginning of your meal, or it could be a side dish, these little paprika kind of like bread rolls. They're just, I don't even know, like a knot almost.

Speaker 1 So that was on my list as a side dish.

Speaker 1 And let's see what else. Oh, this is strange.
I was in Bangkok last summer at a restaurant called Canvas, and they served this

Speaker 1 bread, again,

Speaker 1 but made out of rice. So it was gluten.
But the texture of this thing,

Speaker 1 I'd never eaten anything like it. It was amazing.
And then lastly, and I think this is the one I'm going to put on our menu here today,

Speaker 1 is from a place in New York called Bohemian, little, little tiny Japanese place. And they serve something called the hot and cold crude,

Speaker 1 which sounds really boring. It's just raw vegetables.
But it's served in this big bowl, like with all this ice and these big, large pieces of vegetable just sticking up out of this ice.

Speaker 1 And then this amazing,

Speaker 1 you know, gourmet version of some sort of dip that you would want to dip the vegetables into. And it's just insane to me that that out of everything I've eaten could make the list.

Speaker 1 Something about it was just great. There's something about very fresh, cold vegetables.
Yeah. And a a nice, I completely agree.
That sounds amazing. It was amazing.

Speaker 1 I've had something similar, actually, not in a Japanese restaurant, in a restaurant in Copenhagen called Bar. Okay.
Which is a phenomenal restaurant if you ever go there. I have been there.

Speaker 1 And one of the dishes is the dips. Yeah, yeah.
Trying to think if I've had that. I think I was there right when that opened.
Have you been to Amass?

Speaker 1 No, I didn't get to Amass. Okay.

Speaker 1 Another great restaurant. Yeah.
We did a lot of eating though. We went to Cadeau and to Manfred's.
That is, I think, the best place for food I've ever been. So you're the foodie?

Speaker 1 Or you're both foodies? No, we both are, but we sort of, you know, whenever we can, we go to places. It's a lot better at memorising it and

Speaker 1 understanding what he's just eaten. And I'm the one organizing on this trip of where we're going to eat.
Okay, but you do trips about going to food.

Speaker 1 Yeah, so everywhere I go would be based on the food. I'm like that.

Speaker 1 Yeah, there's absolutely no way that I'd never go somewhere if it didn't have a good reputation for food or the place that I wanted to eat. Right.
Do you get the, I get the

Speaker 1 every year the 50 best restaurants in the world list, and then I try to knock a few of those off. I don't think I've ever done, I think I've ever done that.

Speaker 1 I need to start sort of trying to take them off. Farthest one I ever went to, I went to Favaken in Sweden, which is literally in the middle of nowhere.

Speaker 1 Like a plane to a plane, and then two hours to another thing. Like you are literally in the middle of nowhere.

Speaker 1 And that guy, that's closed now, but that guy was doing really interesting things with like

Speaker 1 classic traditional Nordic food, which is typically a little rough. Yeah, yeah.
You know, like a lot of preserved things and gamey stuff.

Speaker 1 Some of it was really interesting. He was very interesting, chef.

Speaker 1 And then I went, the only Michelin star, like three-hour sort of experience dinner, 19-course or whatever I've ever, I went to by myself,

Speaker 1 I went to Attica in Melbourne in Australia.

Speaker 1 And

Speaker 1 I sat, I got ready in the hotel and then I went over to the restaurant and I was pacing up and down outside the restaurant going like it's okay. You can go to dinner by yourself.

Speaker 1 Like it's going to be okay.

Speaker 1 It's not weird that you're going to dinner by yourself because this isn't like popping into, you know, I can live in my neighborhood here in LA and pop in somewhere and eat really quickly by myself, whatever.

Speaker 1 That doesn't bother me. But like going to fine dining, three hour 19 course, you know, $250 meal, whatever it is, by yourself.

Speaker 1 Like most people are there for their anniversary, their birthday, to propose to somebody you know whatever that's what people are doing there and it was actually great i ended up closing the place with the general manager drinking whiskey amazing while the while the uh the waiters were you know taking the tablecloths off the table and everything it was amazing i think it's great if i ever see someone in one of those places eating by themselves i just think you're an absolute badass who clearly loves food everyone everyone respects that place yeah yeah i'll take that i'll take that i've done it once before i went to that's it's closed as well now wd50 in in new york which is wiley dufrane's place okay and sat up at the bar by myself and had like a, you know, 12-course tasting,

Speaker 1 chatting to the, and the barman was like making cocktails and testing new ones and was just throwing some nice things. Nice.
Oh, that's nice. Great.
Yeah. Is that like a Ben Shuey's restaurant? Yes.

Speaker 1 Now who's the foodie Ed? Wow, nice way. Kenny Bunfort.

Speaker 1 Kenny Bunfort. Who's finally, see, you went into the character of Kenny.
Kenny Bunfort pulled it off.

Speaker 1 That's also the place where I had the weirdest food, I guess, I ever, well, I don't know if it's the weirdest, but it was good. Two things.

Speaker 1 The first course, the first whole, like maybe 45 minutes, was with no silverware. And I was like, huh.
So all the dishes that came, maybe four or five dishes, you eat with your hands. Yeah.

Speaker 1 And there was one dish in particular, speaking of the vegetable thing, it was just like fresh lettuces and some sort of dressing. And you were supposed to take...

Speaker 1 the vegetables and sort of wipe them and you know eat.

Speaker 1 And I'm sure this was what he wanted, but you go from them first saying you can't have any utensils and you're thinking like oh my god how am i gonna possibly this is ridiculous to this joyful playful kid like thing of like oh my gosh i remember like i'm eating with my hands this is so fun and so the way it should be bring a bowl of sand yeah and then they bring sand and then the pediatrician goes it's okay you'll just poop it out it's fine

Speaker 1 great every meal into a pediatrician coming out don't Don't worry. Don't worry.
You're going to poop that out. You're going to poop all this out.
Goodbye. Yeah, just hope Ed's uncle isn't around.

Speaker 1 And then the dessert they had was kind of some sort of frozen dessert, but on the top of it was like pop rock ants. Like

Speaker 1 ants. And I've eaten a cricket one time, but the ants really, they're presented like chocolate sprinkles.

Speaker 1 Going into that, I thought, oh, wow, I might have to pass on this. Yeah, yeah.
And then I thought, I'm all the way in Melbourne. I'm by myself.
Yeah. I have to at least taste this.

Speaker 1 And the truth is, once I had one bite, it was really good.

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Speaker 1 So we come to your favorite drink. Have you got a few contenders? I do.

Speaker 1 You know, in line with the rest of my lecture that I'm giving you here.

Speaker 1 Okay, this is my top choice. So actually, this is my top choice hands down.
So I didn't really need to write the other ones, but I do like these other places. So

Speaker 1 Faith and Flower is a restaurant downtown, and they make a cocktail called Milk Punch.

Speaker 1 And apparently it's fermented.

Speaker 1 I don't know if the milk is fermented or distilled. The milk is distilled for like three days with vodka, and then they strain it, and then I think they infuse it again or something.

Speaker 1 But it is ridiculous. It's just so good.
I don't even know what to say. It's a boozy milk, basically.
It's distilled milk? I guess it is.

Speaker 1 You don't get any sense of milk though. Right.
You know, and it's very clear. By the time it gets to you, it's not as clear as vodka, but like very, you know, pretty clear.
They also do milk punch at

Speaker 1 Nightshades, which is also downtown.

Speaker 1 And they're both good, but the first place I ever had milk punch was at Faith and Flower, and it really is the cocktail that I remember most. from around the world.
It's something to do with

Speaker 1 infusing, I don't know, you put vodka with the milk and you let it sit for like three days and then you strain it out and maybe there's some other kinds of flavors in it i'm always amazed how do they even get to that point how do they go well i'm going to mix vodka and milk and then i'm just going to leave it and then i'm going to taste it right yeah yeah i don't know i i know that faith in flour milk punch and this is now probably going back like five years

Speaker 1 that won the best i think the best cocktail in the city and maybe the best cocktail in the country oh wow like that was an award-winning wow we've got cocktail at the time Oh, definitely having the milk punch.

Speaker 1 Yeah.

Speaker 1 The other two places that you should go just to drink and eat, there's a place called Here's Looking at You, Here's Looking at You. Not Here's Looking at You Kid.
I always say that.

Speaker 1 Here's Looking at You.

Speaker 1 That's in Koreatown. And that's kind of Asian fusion thing again.

Speaker 1 Oh, you know, bone marrow stuff, but also fish.

Speaker 1 Insane cocktails. And they used to do this thing.
This is my love of food. Okay.
So this is another go-by-yourself, sit-at-the-bar situation.

Speaker 1 When they first opened, they don't do this anymore, but when they first opened, small restaurant, if you sat at the bar, only if you sat at the bar, you got the, they would make one pie a day.

Speaker 1 So they have great pastries and great desserts that you can get when you're just at a regular table. But if you're at the bar, they made one pie a day.
And this was like the best pie.

Speaker 1 And I make good pie. This is the best pie I've ever had.

Speaker 1 And you could get a piece of the pie if you got there early enough and if you sat at the bar. And it was like this secret thing.

Speaker 1 If you didn't know, and then people would be like, I'd like a piece of pie. And they'd be like, oh, you see, you can't get that.

Speaker 1 And I was, and I just, so I don't know if it was a pie person. And you're not a pie person.

Speaker 1 I don't know if it was the secret of knowing that you knew what to do to get the pie, like you have to sit at the bar, or if it was that the pie was actually indeed so amazing, or maybe it was both of those things.

Speaker 1 But that was a really fun thing, but they don't do it anymore. And then,

Speaker 1 how do you know if they don't do it anymore? Maybe they made it even more difficult to get the channel. You're right, and I'm off of this.

Speaker 1 It's something I don't know. Maybe you have to go and sit in the bathroom.
Right, and

Speaker 1 then they bring it together. Maybe, maybe you're right.
Maybe I just don't know. That'd be so sad.

Speaker 1 Walk yourselves in one of the cubicles and you have to sing a little song about how much you love pie. Yeah, and then they slide a slice underneath the door.
You get it. How would that song go?

Speaker 1 It's funny because Kenny Bumfort would go. I think Kenny's

Speaker 1 would know the song.

Speaker 1 I am a pie guy. I've always been a pie guy.
A pie boy into a pie man. I'm a pie guy.
Can I have some pie, please? There we go. There's the song.

Speaker 1 And that goes. Ding, and then your pie shows up through the joy of it.

Speaker 1 Except it comes through like the prison little slot because you're in the insane asylum when you're singing that song. That's where they put you.

Speaker 1 It's just funny when you know about... And maybe this is why I don't eat processed food and I do cook a lot for myself.
And

Speaker 1 when you know about these great foods, you know, when you know that this pie exists, or you know these great desserts or whatever, it just makes it hard to just eat crap, you know.

Speaker 1 Like, anyway, okay, so here's looking at you, and then Nomad. Did you say you went to Nomad in New York when you were there? No, is that the hotel? Yeah, no, I did.
I went and had a drink.

Speaker 1 I had a drink in Nomad, actually. So,

Speaker 1 they have one here in LA. Okay, cool.
And their cocktail, I mean, their cocktail list is like a encyclopedia. It's like, you feel like by the the time...

Speaker 1 I've never had a glass of wine, Terry, I feel like an absolute drink. Did you really?

Speaker 1 We arrive at the dessert. My favourite of the courses.
I'm quite optimistic that it's going to be a delicious dessert and a sugary dessert or a sweet dessert because of the cakes that you made.

Speaker 1 And a lot of the pie chat as well. And the pie chat as well.
James is always worried. He's always worried that people aren't going to go for like a sweet dessert.
Oh, okay. Yeah.

Speaker 1 Sometimes people choose cheese and biscuits. Oh, I'm not choosing that.
Oh, good. Otherwise, I'd have to.
Plus, that would be

Speaker 1 that would be like second dessert. You know, yeah, an extra one.
Extra dessert, I think. If cheese.
I mean, cheese is great. Good cheese is great.
But that's not the direction I went in.

Speaker 1 And for me, I'm more of a savory person. Like, I would rather have an extra side of great fries or an extra bowl of pasta than dessert.
Like, I,

Speaker 1 what, no?

Speaker 1 That is the wrong choice, ladies.

Speaker 1 You are going to go ejected through the roof. Push the button.
I think you're correct. I think you're correct, Terry.

Speaker 1 James, I can feel him tensing up when you said that, that you'd rather have an extra bowl of pasta than a dessert. But I completely agree with you.
But I won't.

Speaker 1 I've got your back here. Don't you want it? You can stay in the restaurant.
Okay, that said, this was very hard for me to choose.

Speaker 1 But...

Speaker 1 If I'm going to pick, I'm going to go with Paul Ainsworth's taste of the fairground. And that's, you know, he won one of those

Speaker 1 cooking chef shows with that. It's a British menu, maybe.
I guess. Yeah.

Speaker 1 I don't even know that this actual dessert is on his menu anymore, but I did have it when it was, and I've and I've had desserts since. And he does some incredible ingenuity, you know, and flavor.

Speaker 1 It comes together.

Speaker 1 Like I said, since I don't really do dessert a lot,

Speaker 1 it has to have like a special thematic thing, which leads me to, you know, maybe these two tie.

Speaker 1 Okay, so this is probably one, I guess it is one of the best restaurants in the world, Alinea in Chicago.

Speaker 1 And it's again, one of those molecular kind of places.

Speaker 1 And many, many things, I haven't been there in a long time, but many things that I had still remain in my mind. Like, wow, that was one of the greatest things I've ever had.

Speaker 1 But I think beyond a doubt, if I was going to pick one thing ever in a restaurant ever, they made a dessert that was an apple taffy blown up into a balloon with helium.

Speaker 1 And it would come to your table like an actual balloon, an edible balloon. And you would put your mouth on the balloon and it would kind of dissolve some of the taffy while you sucked in the helium.

Speaker 1 And then I was with four people. Everybody would be, oh my gosh, can you please have to do this?

Speaker 1 This meal has been the most amazing meal of my entire life. And then, you know, then you'd start talking, and then you'd get another helium hit.
And, oh, my God, I'm never gonna be able to do it.

Speaker 1 Oh, wow. Yeah, it was crazy.
And laughing, and it was just a very memorable experience. What's in the taste of the fairground as well? What's in that one?

Speaker 1 So that, he had that set up as a whole, like a fairground, you know, and there were, oh, I don't know,

Speaker 1 candy apples and toffee things and fudge things and marshmallow things and ice cream. And

Speaker 1 it just was this beautiful sort of carousel of sugar. It's sort of like a better version of what you did on Bake Off, James.

Speaker 1 Well, yeah, yeah, yeah, yeah.

Speaker 1 I guess they improved on my idea. Yeah.

Speaker 1 At any point, is there an iced egg involved in the taste of the pie? I don't recall an iced egg, but the next time I see Paul, I'll mention to him that he might want to consider that. Yeah,

Speaker 1 he might want to consider it.

Speaker 1 If it was going to be taste of the fairground, I'd probably ice a coconut.

Speaker 1 A whole coconut. I have a coconut shy and I ice the coconut properly to look like a happy person at the fairground.

Speaker 1 That one with the helium balloons. Yes.
Is that the chef who lost his sense of

Speaker 1 smell or taste?

Speaker 1 Taste. I think he had

Speaker 1 cancer of the tongue, I think. Yeah.
Oh, wow. He lost his sense of taste, this guy.
Yeah. And then he's amazing.

Speaker 1 It's an inspirational, brilliant story about how he survived and came back and now has more restaurants and is so successful. Grant.

Speaker 1 Imagine if you, as a comedian, lost your sense of humor. Oh, no, that happened many years ago.

Speaker 1 So,

Speaker 1 lead you back your menu and see how you feel about it. Now, you know, you've had a lot of

Speaker 1 people. Struggle.
I've struggled with what's happening.

Speaker 1 This is the most Benito has ever had to write during the podcast. And you can see so many.

Speaker 1 Sorry, I apologise. It's great.
And also, because what we like to do is we like to keep track of all the restaurants that are mentioned on the podcast and put them on the website. Oh, okay.
So

Speaker 1 people can go, oh, that sounds nice. I'd like to go there maybe one day.
And you have mentioned so many restaurants, and I've seen how much he's had to write, and it's making me laugh a lot.

Speaker 1 Well, I'm holding it, I'm holding this in my hand now. And let me tell you:

Speaker 1 I mean, I too thought that he was writing down all the names of the restaurants and stuff like that. But leading it back, it says, Fairest Princess.

Speaker 1 it is I, the knight beneath her.

Speaker 1 I am heavy on the mead.

Speaker 1 It was a brutal day on the battlefield, and many lives were lost. I have heard word that your head has been turned by the dark knight gamble.
See, you can do it. You join in tonight, please.

Speaker 1 Yeah, yeah, yeah. Well, no, you just needed a knight to loosen up.
He's going to be ready. You guys watch out.
Yeah,

Speaker 1 he's getting there. He's coming for the princess tonight.

Speaker 1 A couple of flagons of ale.

Speaker 1 Yep. Okay, so you passed on the water.
I did. You had the burnt black sesame bread with chicken liver pate from Babel.

Speaker 1 Starter, Kumamoto Oyster from Southern Ocean Lodge on Kangaroo Island. Your main course, charred octopus from La Tusi in New York City.

Speaker 1 Side dish, hot and cold crude d'etay from Bohemian, also in New York. Drink, Milk Punch from Faith and Flower in LA.
And dessert, Taste of the Fairground by Paul Ainsworth.

Speaker 1 Wow.

Speaker 1 I do.

Speaker 1 I feel like I wish it was all here. Yeah.
Yeah. Yeah, it does sound like

Speaker 1 a delicious meal. I think out of all of our guests, you are the one who's done the most research

Speaker 1 and has clearly eaten in some amazing places. Some people just pick the ham.

Speaker 1 Yes.

Speaker 1 You've put more effort into your menu today than we've ever put into this podcast.

Speaker 1 In all the

Speaker 1 combined episodes that we've ever recorded,

Speaker 1 you've put more effort into it for this episode.

Speaker 1 I hope that's not too obnoxious.

Speaker 1 I truly love food, and I also love hosting. And I know you guys are not from LA, so I really do.
You should go to Kismet. You should go to Gorilla Takas.

Speaker 1 We will go to those places and maybe take some photos of ourselves outside of them. So far, we've taken one photo of one of us outside a restaurant.

Speaker 1 And it was me, and it was a restaurant that last time I went now, I shit myself.

Speaker 1 So the photo was just to commemorate that. I was like, oh, there's that restaurant that I shat my pants in.
And then we went over and we took a photo of me outside of it. So, you know.

Speaker 1 A lot of poop jokes going on. Sorry, apart from it.
I'll be honest, it's been fairly light on the poop as well.

Speaker 1 Oh, there's a lot of stuff I've been restraining. When you said about the balloons full of helium, I said I was going to say about someone farting in it.
Yeah.

Speaker 1 And that you go to eat the balloon and then someone as a prank has farted in your balloon. But I didn't say it because I thought it'd be an approach.
But you did now. Yeah.
Yeah.

Speaker 1 Yeah.

Speaker 1 I just thought I'd be honest with you about what was going on. I feel good about you being honest.
Be yourself. No, I'm not on that.
I can take it. The thing is, it wouldn't have been a good joke.

Speaker 1 Kenny Bunkport would have said the fart thing. Kenny Bunkport would have said it, but it would have been bad.
And, like, it's not a good joke.

Speaker 1 I knew at the time, don't say that. That's stupid.
So I didn't say it. But then I felt like, now we've acknowledged that we're just a couple of poop gag merchants.

Speaker 1 We may as well admit that at one point I had that in my head. Yeah.
And I'm quite ashamed of myself. I'm podcasting the can now, so it's too late for you to back out, Terry.
Okay.

Speaker 1 So if we'd been that horrible at the beginning, you could have said, I'm out. Wait, isn't there like a secret thing that if somebody, or do you guys not do that anymore?

Speaker 1 There's a secret ingredient that if someone says then we have to kick them out the rest of the day. I was so sure that with all I talk about about food that I would say it.
Sure, yeah.

Speaker 1 I was so thinking. And then I was really imagining, what do they actually do? Like, are they actually just going to say, Terry, you can leave now? Yeah,

Speaker 1 we would love to.

Speaker 1 What's the word? Well, so this time, and actually, I mean, it could have been, you've mentioned a lot of bread. So many different breads.
So it could have been this, but it was,

Speaker 1 and this is me, I don't like this ed likes it yeah but i don't like it so it's made the list of secret ingredients is a brioche bun oh yeah i don't like brioche buns and burgers and stuff like that oh you don't what about a pretzel bun do you like pretzel buns well i'd have a pretzel bun i'd have a potato bun

Speaker 1 there's loads of just done with the brioche so brioche was the word yes brioche bun brioche brioche bun was the word you would have been out especially if it were i think if you'd said it in your dessert we would have been a bit more lenient because it was but if he was gone a burger and a brioche bun i'd be like Goodbye.

Speaker 1 Wow!

Speaker 1 And I would have taken your notes and I would have ripped him up.

Speaker 1 I would have thrown him off the balcony as you were leaving. I don't handle rejection well, that would have been really bad.

Speaker 1 But I kind of forgot about it once we were talking. I didn't think about it until right now, but then it was good.
But then

Speaker 1 before I came over here, I thought, oh, wow, I wonder what happens if you get kicked out. Well, we're at the end now.
Feel free to say brioche bun now and then we'll kick you out.

Speaker 1 I do make an unbelievable burger with brioche bun. Get out.
Out our Terry Hatcher. Get out of the dream restaurant.
Come back. Wait, you don't want to hear how I inject it with duck fat and briefly.

Speaker 1 That sounds really good. Come back, Terry.
Come back.

Speaker 1 Terry Hatcher there. Whoa.
What a pleasure. What a pleasure.
And what a menu. I'd say, in terms of guests that we've had, that is the most dedication to food and the most research that's gone in.

Speaker 1 I'm going to say. So impressed.
I'm so impressed by

Speaker 1 the

Speaker 1 amount of work that went into it. I'm humbled by the fact that someone would prepare so much for our podcast.

Speaker 1 Oh, all those places sounded so good. I felt stupid that I'd not been to any of those places.
Oh, don't worry. Oh, felt stupid.
Don't worry, man. I just like it.
That feels stupid stuff.

Speaker 1 Yeah, yeah,

Speaker 1 we can't say that. Yeah, Terry Hatcher.
Oh, yeah, those sound great. Have you been to Egg Slut?

Speaker 1 We went to Egg Slut. Yes, though, yeah, it's not fun to say.

Speaker 1 Wonderful, wonderful menu. And she did not say brioche buns, but very interesting to know that she was worried that she was going to say the secret ingredient.

Speaker 1 Yeah, normally the guests don't come in, you know, going, uh-oh, I know there's a secret ingredient here.

Speaker 1 Probably pretty tense for the whole episode.

Speaker 1 That was our doing there. We've made people feel

Speaker 1 on edge. Thank God the secret ingredient was an octopus.
Yes. Oh, but it will never be.
Are you going to eat it? Yes. Eat all those things, aren't you?

Speaker 1 I can tell it in your eyes when Terry was explaining her menu. So delicious.
You should hit us up on the socials. That's all of us, including Terry.
Her Instagram account is Official Terry Hatcher.

Speaker 1 And all of Terry's work speaks for itself. She's got a huge back catalogue that you should go and fully investigate if you haven't.
Absolutely.

Speaker 1 Ed, can people find you on social media? Yes, but I'm very much here to plug the podcast social media. Oh, yeah, that's

Speaker 1 off menu official. At Off Menu Official is the Twitter.
Yes. On Instagram, it's also at OffMenuOfficial.
And what's the website, Jane? The website is offmenupodcast.com.co.uk. So close.

Speaker 1 So close, but really good, man. You're totally getting there.
You're going to be an influencer before we leave LA. Thank you, man.

Speaker 1 Also, I mean, a lot, as we said in the episode, there were so many restaurants mentioned in Terry's episode, and they will all be on the Off Menu Official website.

Speaker 1 There is a restaurants page on the website where Benito has painstakingly listed every single place that's mentioned in every single episode of this podcast.

Speaker 1 He's put hyperlinks to all of them so that you can just click on the name and it will take you to the website of that place he's grouped it all into like here's all the london ones here's all the la ones here's all the new york ones here's all the ones in melbourne he's done all of that for you you can go on there it's an absolute dream but for a laugh tweet him

Speaker 1 and ask what where those restaurants are where they are what was the restaurant you mentioned etc and terry is the final guest uh of this series of off menu uh so thank you very much for Terry.

Speaker 1 Thank you, you, the listener. We will be back soon in the Dream Restaurant with more special guests.
But for now, goodbye. Goodbye.
Buonapetito. Buonapetito, Mr.
Benito.

Speaker 14 Hi, I'm Gina Martin, a campaigner and writer. And I'm Stevie Martin.
I'm a comedian and writer and also we're sisters. We are sisters and we're doing our new podcast, Might Delete Later.

Speaker 14 It's a podcast about social media, about going back, looking at your embarrassing ones, things you like, things you don't like. And we're talking to all different types of people.

Speaker 14 So many different types of people. We've got writers, we've got comedians.
Maybe we'll get a politician.

Speaker 1 Maybe we'll get a dog.

Speaker 14 Maybe I'll talk to a plant, deal with it, who knows? It's like a little snapshot into people's social media lives.

Speaker 14 Yeah, and hopefully it'll make you think more about how you use social media and how you feel about it.

Speaker 14 So do subscribe on all of the platforms that you usually get your podcasts on and visit at My Delete LaterPod on Instagram because we're going to be putting up really fun videos and the things that you didn't see in the podcast episode.

Speaker 14 Ooh, exciting. Thanks dudes.

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Speaker 15 Hello, I'm Lucy Beaumont.

Speaker 1 And I'm Sam Campbell, as a matter of fact.

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