Ep 20: Rose McGowan

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,

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Speaker 1 Put us on a medium heat for one hour approximately. You got yourself a hot podcast.

Speaker 24 Hello, Ed Gamble.

Speaker 1 Welcome. My name is James Acaster.
This is the off-menu podcast.

Speaker 1 Sorry, I should explain. Um, we're sort of towards the end of the day now, and uh, me and James have had uh one and a half cans of beer.

Speaker 1 We're celebrating, we've done three podcasts in one day, they've all been fantastic. You'll be able to hear them all very soon.

Speaker 1 And now we're we're doing these well this is one of them isn't it yeah yeah this is one of them to be fair yeah this is the off-medie podcast where we talk to a special guest and get them to describe their dream meal yes we're gonna ask them what their

Speaker 1 best ever starter main course dessert side dish and drink are that they've ever had and today's guest is it's rose mcgowan james it's rose mcgowan Needs no introduction.

Speaker 1 Rose McGowan is an actress, activist, author. She just had a new book come out called Brave, for example.
Get that book.

Speaker 1 It's unbelievable that we've managed to get Rose on the podcast. Yep.

Speaker 1 No beating about that. I'm sure no one who subscribed to this podcast ever expected us to learn this.
But there we are. Rose McGowan is on the podcast.
It's very exciting.

Speaker 1 But even though we've got Rose McGowan on the podcast, let me tell you, if Rose McGowan mentions the secret ingredient, I will have no qualms in chucking her out of the restaurant.

Speaker 1 No, you're good like that. It's the same treatment for all the guests.
Absolutely. So the secret ingredient this week that Rose is not allowed to mention is

Speaker 1 foam. Foam.

Speaker 1 Foam in all its forms.

Speaker 1 The scourge of fine dining restaurants.

Speaker 1 I don't see the point in it. No point.
I think it's just, I'm sure, you know, it takes a bit of skill to make it. I bet it saves money as well.

Speaker 1 I bet it saves money because if you have like an intense sauce, you need more flavor to pack it in there. But if you put it in a foam, it's probably like an eighth of the ingredients.

Speaker 1 That's my conspiracy theory. They're playing us for fools, and we all know it.
So, if Rose McGowan says foam,

Speaker 1 she's out. Bye-bye, Rose.
Apologies. Thank you so much for coming in, but you're out.
You've said foam. Bye-bye.
And with that in mind, oh, I think that's her at the door right now. Rose McGowan.

Speaker 1 Welcome to the dream restaurant, Rose.

Speaker 1 Hello. Hello.
Thank you so much. Oh, here he is.

Speaker 1 Welcome,

Speaker 1 Rose McGowan.

Speaker 1 To the restaurant. Good to see you.

Speaker 20 Good to see you.

Speaker 1 Do you like the look of the place?

Speaker 20 The look of the place is fantastic. You have a lot of pop chips, and I hear they're sponsoring you, so I thought I should mention them.

Speaker 1 You're doing a very good job. You've mentioned them much more than we have already.

Speaker 1 Yeah, and when they got into the sponsorship deal, they had no idea you would be plugging them, so I think they'll be absolutely over them.

Speaker 20 Pop chips, pop chips.

Speaker 1 There.

Speaker 1 I think we need more money now.

Speaker 20 I can get you more money. I'm sure of it.

Speaker 1 Now, you were saying beforehand that you,

Speaker 1 is it fair to say you hate food? Is that right? I don't know if I hate food.

Speaker 20 I hate the intrusion of food. I find it to be a bit of a bother.
I like nice food, of course, but I don't go out of my way for it. If it happens, that's nice.

Speaker 20 If it doesn't, then I'll eat just to survive.

Speaker 1 Yeah.

Speaker 20 If I could take a pill and not deal with it, that would be fine too.

Speaker 1 Oh, so you're a pill person.

Speaker 20 No, I'm not a pill person, but if there were a person.

Speaker 1 No, but I know. No, no, no, we weren't accusing you of being a pill person in general.
We're just saying there are, there are

Speaker 20 if there were an alternative, people who would have the food pill.

Speaker 1 Yeah. I think everyone on the planet could fall into two categories: of people who would take the food pill and people who would want to keep eating food.
Right.

Speaker 20 I fall into the pill category.

Speaker 1 Yeah. But don't take that quote out of context, anyone out there.
Please don't. Moses' not saying.

Speaker 20 I am not a pill popper.

Speaker 1 It's not my gentleman. I'm generally a pill person.

Speaker 20 I'm from California. We like things that make us eat.

Speaker 20 That give us the munchies, so to speak.

Speaker 1 Yeah, exactly. Because you were saying that you would like to do your own TV show

Speaker 1 where you go to gourmet restaurants, is that right?

Speaker 20 I kind of have this fantasy of doing a show where fancy chefs try to force me to eat their food and I go to McDonald's or Taco Bell afterwards. You don't have Taco Bell in England.

Speaker 1 We do now. There's a very new addition.

Speaker 1 I think there's one

Speaker 1 quite near here. There's definitely one in Hammersmith.
There's one in Fulham, Broadway. Taco Bell?

Speaker 10 Yeah, my life has changed.

Speaker 1 Some London Taco Bells.

Speaker 20 All right, London, let's go.

Speaker 1 Do you have a staple on the menu?

Speaker 1 Unless you're going to mention it later on.

Speaker 20 No, it's a bean and cheese burrito with no onions, but add sour cream and one hard-shelled taco with a Pepsi.

Speaker 1 That is the

Speaker 1 speed that I want to hear a fast food order said at. Absolutely.
It's like I know exactly what I want. I've said it a million times before.

Speaker 1 Bam, bam, bam. That's sort of the spirit of this podcast as well.
It's not really about fancy food. It's about knowing what you'd like.
Ah, I like that.

Speaker 20 Because fancy food, it just eludes me.

Speaker 20 Especially if I get taken, and this sounds very posh, but if I do get taken to a Michelin-starred restaurant, it always ends up with me scavenging for food afterwards.

Speaker 20 Because I'm starving.

Speaker 1 You just hankering for some KFC or something.

Speaker 20 No, I don't do KFC.

Speaker 20 That one's no. But I will just do food that if I'm really hungry, I'll eat whatever just to get it over with.

Speaker 1 I think that's a great idea for a TV show because chefs like gourmet chefs are normally they're used to being lauded and appreciated by everyone. Yeah, I would not probably do that.

Speaker 20 I'd be like, no, there's smoke coming off of my food for God's sake.

Speaker 1 So that's what you don't enjoy the theater of food sometimes. If they do like, they put like foams and smokes on it and things like that, you're not into it.

Speaker 20 You're not into it. It just means I won't like it.
I know it. I grew up in Tuscany and

Speaker 20 that food kind of spoiled me for, and then I got sent to America in the late 80s, and that was a shock to my food system and others, parts of my system

Speaker 20 that I never quite got over.

Speaker 1 And what was the big difference there? In Tuscany, what were you having to eat compared to what you then had to eat in the middle? Oh, dear God.

Speaker 20 Well, Tuscany is, you know, like a penne or a beata or like the penny with the spicy tomato sauce or like just a simple, the tomatoes in Tuscany are better than tomatoes anywhere else, pretty much.

Speaker 20 So, anything with tomatoes, just you know, buffalo mozzarella with some lovely sliced tomato, they're balsamic and olive oil. You really can't beat it.

Speaker 20 And then I got sent to America, and it was orange cheese, literally called American cheese, which kind of says it all.

Speaker 1 Yeah, that's very plasticky and melted.

Speaker 1 Yeah, you get gluey, I'd say.

Speaker 20 Gluey. And I actually wrote that in my book, Brave, that's out right now.

Speaker 20 And I'm like, dear America, why is your cheese orange?

Speaker 20 But seriously, like, when did cheese become actually orange?

Speaker 1 Yeah, who decided that? Because that's not.

Speaker 20 No, that's some marketing genius.

Speaker 1 Appeals to you as a kid. Because, like, yeah, when I was a kid, definitely, the orange cheese looked tastier.
Because we have red Leicester here, right? Which is like our orange.

Speaker 1 I think you can find good red Leicesters, but yeah, it's not a natural colour.

Speaker 20 It's not a naturally occurring colour.

Speaker 1 No, no, no. Not at all.

Speaker 1 The jump from actual Italian food to Italian-American food must have been pretty difficult. Oh, God.
God.

Speaker 20 I also write about this in my book.

Speaker 20 The first time I saw pasta in America, I got very excited and it turned out to be one congealed blob on the plate that I lifted with a fork all at once. And there was water underneath it.

Speaker 20 And I started crying because I knew my life was never going to be the same.

Speaker 1 Add into the water. The tears have flowed into the past.

Speaker 20 My tears flowed into the pasta water and it didn't make it any better.

Speaker 1 A lot of that was the chef's tears anyway. He'd come from Italy and he was probably like, forget it.
We're done. What have I become?

Speaker 1 Can we start you with some water? Would you like still or sparkling?

Speaker 20 Still.

Speaker 1 Always still?

Speaker 20 Always still.

Speaker 1 Why is this?

Speaker 20 Because the bubbles pop my stomach out in a very strange way.

Speaker 20 Apparently they settle other people's stomachs, but they don't do that to me. I just get like a four-month pregnancy look, which is super chic.
And one always wants to look like, of course.

Speaker 20 So I avoid bubbles. And now you know.

Speaker 1 This is an exclusive we've got. An exclusive.

Speaker 1 Bubbles make it make your stomach pop.

Speaker 1 I understand that. I'm the same with sparkling water.
It makes me feel a bit bloated before a meal. You don't.

Speaker 1 You want to feel sort of fresh and empty before a lovely big meal, I think.

Speaker 20 Yes, fresh and empty. Fresh and empty.
The story of my life.

Speaker 1 That actually could have been your book title.

Speaker 1 Fresh and empty. You've already gone with Brave.
That's already done.

Speaker 20 It's my next book title.

Speaker 1 Yeah, fresh and fresh and empty.

Speaker 20 You heard it here first, folks.

Speaker 1 So, does that mean you steer clear with sodas just across the board?

Speaker 20 No, if I drink a Coca-Cola, I can't drink it with a straw, though, because that seems to make my stomach pop out. But if I do it without a straw, I seem to manage it.

Speaker 20 Now you know even more about my stomach situation.

Speaker 1 Which is very interesting. So, straws are the actual, which is good news that they're trying to get rid of straws anyway.

Speaker 20 It is good news for me.

Speaker 20 And good news for the planet.

Speaker 1 Yeah, so in that order, though. In that order.

Speaker 20 Yeah, definitely.

Speaker 1 Which is like, yeah.

Speaker 1 Even the person who cares about the environment more than anyone else probably would still put things in that order. Yeah, I think that's a good thing.
Of like themselves first.

Speaker 20 Save yourselves, man.

Speaker 1 Popadums or bread. Popadums or bread, Rose.
Popadums or bread. Popadum?

Speaker 1 Very good answer.

Speaker 20 You're a fan of Popadum. I do like Popadum.
I like Naan better, but you didn't offer me Naan. You said bread.

Speaker 1 Well, Naan falls under under bread.

Speaker 20 It does fall under bread, but it's a specific kind of bread. So I was imagining either poppadum or like a nice crusty sourdough.

Speaker 1 Right, yeah. Okay.
Well, if we told you you can have any bread

Speaker 1 in the world or any poppadum you've ever had.

Speaker 20 Oh, but bread.

Speaker 1 So you would still go for the bread. You would go for the bread naught.

Speaker 20 Now that I know that I have a wide open bread range. Yeah.
Yeah.

Speaker 20 Now I can just imagine instead of cows on a range, I just see bread everywhere.

Speaker 1 Or do you see them like, yeah, walking around

Speaker 1 on the field, all the different types of bread, all in the same field, all in the same free-range bread.

Speaker 1 How are they all behaving? How's the sourdough? What's the sourdough loaf up to?

Speaker 20 Frusty and sour and in a bad mood all the time. Just walking around in a bad mood, just walking with a pinched expression on their face.

Speaker 1 But look over on the hill, there's some brioche. Oh, hello, brioche.

Speaker 1 How's that behaving?

Speaker 20 It's just laying there taking in the sun.

Speaker 1 Yeah, of course it is.

Speaker 20 Getting nice and golden.

Speaker 1 Yeah. Oh, yes.
Absolutely. Of Of course, it would.
Oh, but if you look over there, you've got

Speaker 1 some.

Speaker 1 What kind of bread can you have, Ed? How about dry bread? Well, the naan's got to come in at some point. What's the naan bread doing? Yeah, this smells good.

Speaker 20 The naan bread is just puffy and happy and just running all over the land, I think.

Speaker 1 It would be a bit more, yeah, running around. Are you going to have to go and wrangle it in?

Speaker 20 I'm going to wrangle with my lasso. I'm going to, it's going to be like the Wild West, except for with bread.

Speaker 20 I'm going to use a pasta noodle as a lassa.

Speaker 1 Perfect.

Speaker 24 Ideal.

Speaker 1 This is the first time I've ever thought we could do a whole podcast about bread. Yeah, this feels like it's a whole world.
We have a whole universe now. That's the only universe we have.

Speaker 20 Another show for us.

Speaker 20 This one's for the Cartoon Network.

Speaker 1 Yeah, Bread Farm.

Speaker 1 Bread Farm.

Speaker 1 Yeah, I like that. Yeah, yeah, I like it.
For the Bread Farm.

Speaker 1 So your bread that you would like is the naught bread. Is that? Yes, please.
Butter naught. Butter naan bread.

Speaker 1 Is there a certain place you've had it that is the best you've ever had?

Speaker 20 Probably in India.

Speaker 1 Oh, yeah. In Delhi.
Oh, lovely. I would say.

Speaker 20 But I don't remember the name of the restaurant, but it was

Speaker 20 ground zero for naan, probably.

Speaker 1 Right, yeah.

Speaker 20 So, you know, best go to the source.

Speaker 1 Yeah. And we can do that because he's a genie.
He can go there right now.

Speaker 1 I'm the genie in the bottle.

Speaker 1 Gotta rub me the right way.

Speaker 1 That was me singing for the listener.

Speaker 1 the listener might not know jake you really should sing more that was absolutely beautiful you know my pleasure

Speaker 1 keep singing christina aguilera yeah yeah only going to christina

Speaker 1 extina yeah

Speaker 20 so we move on to your starter my starter okay my starter would be

Speaker 20 probably

Speaker 20 a lovely i already mentioned it but a buffalo mozzarella with some nice thinly sliced tomatoes and a lovely italian olive oil with some balsamic really simple And are we going to Tuscany for this?

Speaker 20 We're going to Tuscany for that.

Speaker 1 Not to America for that.

Speaker 20 Not to America. Or, no offense, England.

Speaker 1 I don't think the people of England would take offense to the quality of their mozzarella. Yeah.
Although there are

Speaker 1 some places that make good buffalo mozzarella. There's Lavestock Farm, I believe it's called, makes a lovely English buffalo mozzarella.

Speaker 20 I've never had an English buffalo mozzarella.

Speaker 1 Well, I have from Lavastock Farm. It's good.
It's delightful. It's nice.
Although I wouldn't claim to be an expert on buffalo mozzarella. Where's Lavestock Farm?

Speaker 1 Is Lavestock Farm a farm where Buffalo mozzarella are running around? Yes, they're all running around. Buffalo cheese.
Yeah. They're all in a big pond and they climb out when they're ready to go.

Speaker 20 They're next door to the bread farm.

Speaker 1 Luckily. Luckily.

Speaker 1 To me, I think that's asking for trouble, isn't it? That is. And those farms neighbouring each other.

Speaker 20 A lot of strange sounds come from each direction.

Speaker 1 Yeah.

Speaker 1 If they get winds

Speaker 1 of what's over the fence.

Speaker 20 What's going to happen to them and how they're going to... Did you guys see Sausage Party?

Speaker 1 The movie? Yes, I did. That's the animated film where they figure out they're going to be eating all the foods.

Speaker 20 Yes, yes. And now I'm imagining all the bread screaming and running away from the bread slaughterhouse.

Speaker 1 Yeah, but only to run into the cheese farm.

Speaker 20 Only to run into the cheese farm?

Speaker 1 No.

Speaker 1 I mean, explain to the cheeses, which, you know, I do like the thought of the Buffalo mozzarella climbing out of the pond. That sounds nice.
That sounds nice. I saw it in a more romantic way.

Speaker 1 I was thinking that one of the mozzarellas falls in love with one of the breads over the fence, and then the end is they end up as a sandwich.

Speaker 20 So you're a romantic.

Speaker 1 I'm a romantic, you see.

Speaker 1 At the end, the mozzarella ends up in between the bread in a lovely sandwich, and they're together forevermore.

Speaker 20 Together forevermore. It's at the same time until they're digested.
Yeah, until they're digested, and then that's the sequel. And that's the sequel, which is something else entirely.

Speaker 1 Yeah, yeah, which

Speaker 1 James can sing Christina Aguilera's dirty for the theme tutor.

Speaker 1 Yeah, I'll sing it now.

Speaker 20 Go for it. All I know is dirty.

Speaker 1 That's all I know.

Speaker 1 That was me singing it. Just for everyone.
That was James again. Yeah, I sang that.

Speaker 1 It sounds like quite a fresh starter as well. Because you know Guillera, for a while, she was like one of the judges on the voice, wasn't she?

Speaker 13 I think she was, yeah.

Speaker 1 I didn't see it, but I... I got quite addicted to watching

Speaker 1 the blind auditions on YouTube. Oh, are they great? They just, you know, where you kind of want to watch stuff just to make yourself get emotional.

Speaker 1 And it works. Ah, it really works.

Speaker 1 Because

Speaker 1 most of those talent shows, it's like, you know, if it's Britain's Got Talent, America's Got Talent, or whatever, people go on, and if they're not good, then the judge does the X.

Speaker 1 So the judge only presses a button if they don't like it, and it's all negative.

Speaker 1 Whereas the voice, they press the button if it's good and if they like it, and then they turn around and the singer gets to see one of their favourite you know.

Speaker 20 So the voice comes out of something that usually doesn't match.

Speaker 1 Yeah, that's the idea. Sounds like, oh, the music industry is based on the way people look, and this is supposed to be to counteract that.
And it's just all about the voice. It's happy.

Speaker 1 But when they don't press the button, I'd say that's sadder than when they get voted off Britain's Got Talent because then they're just performing to the backs of chairs and then it just finishes.

Speaker 20 It didn't even make it as far as the turnaround

Speaker 1 crouch. But then they do turn around and they're very nice to them.
They don't turn around and say they were awful.

Speaker 1 They turn around and be like, here's what I liked liked about it, but here's what I think you could work on. And then they, it's a good thing.

Speaker 20 It sounds like a positive experience. It's positive.

Speaker 1 Especially when one of them's Christina Aguilera. And like, sometimes she's got up and she's sung with them.
She'll sing a song with them out of nowhere. And then they don't expect that.
Dirty. Yeah.

Speaker 1 She only knows that bit as well.

Speaker 20 She only knows that bit as well.

Speaker 20 Can you write one more lyric? Yeah. Just one more word.

Speaker 1 No, no, I just sing dirty for the whole thing. But yeah, it's a.
I mean, that's my. do you have anything that you go to on YouTube to to to make you play?

Speaker 20 Um, I watch crime scene reenactments on YouTube and Boston Terrier puppies. Those two things are really big in my household.

Speaker 1 I hope there's no crossover episodes.

Speaker 20 No, not yet, but that would be really sad. Unless the Boston Terrier was like the detective.

Speaker 1 Yeah.

Speaker 1 Yeah, that would be all right. I agree.
I'd watch that.

Speaker 1 That's my

Speaker 20 that's impression of the Boston. That works.

Speaker 1 As a detective.

Speaker 20 If you don't know what a Boston Terrier Terrier is, they're black and white with googly eyes.

Speaker 20 Very cute.

Speaker 1 They have googly eyes.

Speaker 20 They have real googly eyes. I had one, and their eyes went in different directions and blinked at different speeds.

Speaker 1 They were quite epic.

Speaker 1 So what after the other it would do?

Speaker 20 Well, it would also lay between you and someone else, and it would be like, is he looking at you? Yes, he's also looking at me.

Speaker 1 It's nice, yeah.

Speaker 1 You're never losing affection for you.

Speaker 20 You're never alone.

Speaker 20 There's always one eye on you.

Speaker 1 It's like a scary painting

Speaker 20 his name was fester bless oh the adam's family cat yeah but i actually named him because he always looked like he was getting fired from a job or something so it looked like he had a festering wound in his psyche so it was more about that

Speaker 1 but sure adam's family

Speaker 1 yeah sure i think you can see why we thought adam's family but of course but it digs you deeper yeah you feel like he had a festering wound in his psyche i'm sorry my dog has a festering wound in his psyche it's not your face it's just how he looks

Speaker 1 i love the idea of a dog look always looking like it's getting fired.

Speaker 20 Oh my god, he's like the pink slip of life was just coming at him every moment. I was like, I know you're happy and have a good life, but you really don't look like it.

Speaker 20 So, try to put a little jolly face on so people don't think I'm abusing you or something.

Speaker 1 Poor thing. Having that pep talk of your dog

Speaker 1 every day.

Speaker 1 It's called into its boss's office and just like, come in here. You haven't cracked any cases in weeks.
You're the worst detective on the force.

Speaker 20 Step into my office. Why?

Speaker 1 Because you're fired.

Speaker 1 There you go. Yeah, you leave here with that festering wound in your psyche.
Look at all sad. Aww.
That's also a very cute dog. Fester the dog.
Fester the dog.

Speaker 1 I've never heard you talk about having pets, Ed.

Speaker 1 What would you like to hear? Have you ever had a pet? I had a cat called Bruno. Aww.
It was very sweet.

Speaker 24 What was it called?

Speaker 20 Was it a family cat or yours?

Speaker 1 It was a family cat when I lived at home. We had a cat called Bruno.
He's called Bruno because

Speaker 1 we got him the same week that Frank Bruno won the heavyweight championship of the world.

Speaker 20 Okay. So we called him Bruno.

Speaker 1 Different reason. Because it was a big moment in the world.
Different reasons.

Speaker 20 You're going for the positive. I'm going for the, you know, some Kafka-esque sort of thing.

Speaker 1 Yours is inspired by Kafka as well, right? Oh, yeah, of course. Yeah.

Speaker 20 The boxer read it in the ring.

Speaker 1 Yes.

Speaker 1 Only the first page, unfortunately, because the gloves meant he couldn't. Yeah, gloves off.
Yeah.

Speaker 1 Very, very true. That's the curse of being a boxer, isn't it?

Speaker 20 Curse. You can't read.
It's really hard to turn the page.

Speaker 1 You can't turn pages.

Speaker 20 You can't text.

Speaker 1 You can't text. What else can't you do?

Speaker 1 I mean, most things. Most things, really.

Speaker 20 You can really only punch people.

Speaker 1 Yeah. No wonder that's the profession they get into.

Speaker 20 It works well for them. Yeah.

Speaker 1 I say it's a violent sport, but what other choice do they have?

Speaker 20 Yeah, there's really none. They can't, there's nothing.
You can't even hold a pencil.

Speaker 20 That's why they just bump each other

Speaker 20 with their fists, yes, at the start.

Speaker 1 Buffet bozzarella, your dish here.

Speaker 1 It does seem like it's such a simple dish.

Speaker 20 It is. I like about three to four ingredients max.

Speaker 1 Yeah.

Speaker 20 yeah that's fair enough because that has to just be quality ingredients exactly and and that's kind of that's one of the things i notice in london a lot they put a lot of ingredients in one dish i don't know but most places really they do except for italy which sticks to the three to four rule yeah because i was it is the italian flag red white and green and is that that's represented in a pizza i don't i don't the flag came first that's the margarita pizza just so you know i think they have a pizza flag.

Speaker 1 Yeah. Yeah.
But the flag came first. The flag came first.
Just checking.

Speaker 20 I don't know.

Speaker 1 The dish?

Speaker 1 I think the dish was created for someone specific, and it was supposed to represent the flag.

Speaker 20 It really is just the tomato, the cheese, and the basil. Yeah.
That's their flag.

Speaker 1 That's the flag. Yeah.
Because if it was the pizza, then the flag.

Speaker 20 It might be, though. Italy only became, even though it was always called Italy,

Speaker 20 it was...

Speaker 20 Not always, but it was. It was only, I think, in the 40s that they became kind of all one

Speaker 20 dysfunctional situation together.

Speaker 1 I guess if the pizza came first, the flag would be round.

Speaker 1 True.

Speaker 20 Maybe we can just cut off its edges with a pizza cutter.

Speaker 1 Yeah.

Speaker 1 If we were to make a flag... Say you've got your own country, Rose.

Speaker 20 Yes. It would be orange.

Speaker 1 The flag's orange.

Speaker 20 Fluorescent orange.

Speaker 1 Is this based on the American cheese again?

Speaker 20 No, just that.

Speaker 20 I really like fluorescent orange, not as cheese per se, but as a color.

Speaker 1 So you just have a fluorescent orange block, one just fluorescent orange flag.

Speaker 20 No, I think I'd have like

Speaker 20 probably a fist in the middle of it, a fist up. My dad said I was born with a fist raised in the air, so I'd have to have something like that.

Speaker 1 Oh, yeah,

Speaker 1 that's a very what an image that is like you're flying like Superman.

Speaker 20 No, it's more of like a power fist, like the Rage Against the Machine logo, kind of.

Speaker 1 Oh, yeah, thank you.

Speaker 1 Ed knowing how to translate something for me there.

Speaker 20 Remember your teens, the bad that I like.

Speaker 1 It's like the fist agon, the rage against the Machine logo. Yeah, yeah, yeah.
You got it.

Speaker 1 But here's the full question I was going to ask, but I like that we've got that from you.

Speaker 1 If there's a flag and it's based on

Speaker 1 a food thing, like your national dish of your country.

Speaker 20 The Taco Bell flag.

Speaker 1 So you'd just be the Taco Bell logo.

Speaker 20 My flag is the Taco Bell logo.

Speaker 1 Yes. That's it.

Speaker 1 That's fair enough. Yeah.
The Taco Bell logo. Raise fist still?

Speaker 20 Raise fists in the middle of the Taco.

Speaker 1 Punching us. Hard shell tacos are holding it.

Speaker 2 Today's episode of the Off Many podcast is brought to you by Real California Milk.

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Speaker 1 Do we move on to your main course? Okay.

Speaker 20 My main course is. Very exciting.

Speaker 20 Okay, my main course is: I'm going to be really honest. I like mushy food.

Speaker 20 I don't like chewing that much. I find that is also boring.

Speaker 20 I don't like chewy food, so I'd have to go with just a spaghetti with tomato and a pasta with a tomato and basil, cooked al dente, with some lovely fresh tomatoes and a sprinkling of parmesan, but the kind of slivered kind, not the powder kind.

Speaker 1 Right.

Speaker 1 The powder kind is disgusting. It is awful.
Awful. It is awful, right? It's awful.
It's like the dust from the bottom of a cage. Yeah, it's horrible.

Speaker 20 It's like a hamster cage.

Speaker 1 Yeah. Shouldn't happen.

Speaker 20 No.

Speaker 1 I can't believe we've not had that as one of our ingredients, our secret ingredients.

Speaker 1 Each episode we have an ingredient that if the guest says it, we chuck them out of the restaurant.

Speaker 1 It's always an ingredient we don't like, and that is a very good one for that. That'd be a good future one.
Yeah, I think so.

Speaker 20 That is, yeah, that's if they pick that, they get chucked out of the restaurant, we will chuck them out on the chuck them out of the podcast, yeah, wow,

Speaker 1 we're hoping it doesn't happen, really.

Speaker 20 You're gonna send me to some restaurant with foaming food, yeah, yeah, yeah, yeah.

Speaker 1 Whoa, here's the thing, yeah, and that is perfect. Your episode, our secret ingredient that we would have checked you out for, is foam.
Really? Yeah, that was what it was going to be. Really?

Speaker 1 And genuinely, it was going to be foam. It was genuinely foam.

Speaker 1 You've come out against foam.

Speaker 20 I'm against foam. So you are.

Speaker 1 You own the restaurant now, Tony. Basically,

Speaker 1 you're my boss now.

Speaker 1 That's very good that you're just completely on the same page. Is that really true? Yeah, yeah.
That's amazing.

Speaker 1 That was our, for our what it was, it was foam for your episode, and you have made it very clear. That is the last video.

Speaker 1 That's your idea of hell.

Speaker 20 It kind of, I'm not into it, yeah.

Speaker 20 It is my idea of hell. Little tiny things that are foaming, not so much.

Speaker 1 No, I mean, what's the point?

Speaker 20 Exactly.

Speaker 1 That's what I think.

Speaker 1 When they go on, but we watch one of those shows and they're like, we've added some foam.

Speaker 20 And you're like, you're like, why? Yeah.

Speaker 1 Just put the actual ingredient on. You don't.
Why foam? I don't want to pretend, I don't want to be in a bath.

Speaker 20 It's like. No, I think they're trying to be very creative and I appreciate the look of things.
I just don't want to eat the thing.

Speaker 1 No one's walking around going, I'm really hungry. What do you fancy?

Speaker 1 Yeah.

Speaker 20 Green foam, if you can swing it.

Speaker 1 Yeah, yeah.

Speaker 1 There's any foam around.

Speaker 20 There's only foam. What are you craving tonight?

Speaker 1 Foam?

Speaker 1 Yeah, just a big, sometimes you just want a big bowl of foam, don't you?

Speaker 1 Really take the edge off. So you've got fresh tomatoes in your pasta as well.
Yes. I have a question about the pasta, though.
Yes. First of all, the basics.

Speaker 1 You're pinguini.

Speaker 1 You say you don't like chewing, though. And you get it cooked al dente, which literally means to the teeth.

Speaker 20 But that's a soft chew. It's not like, it's not, that's a very good, thank you for that translation.
Thank you.

Speaker 1 Very good. I thought I should let you know.
Thank you.

Speaker 1 Yeah. You already grew up there, Rose.
You probably don't know. It was for the listener.

Speaker 1 It was for the listener, not for Rose.

Speaker 20 It's not as chewy as, say, steak.

Speaker 20 Sure. Right.
Or something that you have to really masticate. I just wanted to use that word.

Speaker 1 Very good. Thank you.
In terms of like chewy foods, what's your nightmare?

Speaker 20 My nightmare chewy food.

Speaker 20 I think it'd be like probably steak with gristle with the fat in it because then you're just chewing and chewing and then you have to spit it into your napkin and hide it in the plant.

Speaker 1 It's a whole well, you don't have to do that. I do.

Speaker 1 I do. It's many little chewed up gristle napkins.

Speaker 20 Yeah, I've left many little like Hansel and Gretel chewy things in my wake.

Speaker 1 Just growing a little gristle tree out of the plant park. Yeah, that's nice.

Speaker 20 They wonder why their plant is doing so, so well. Yeah.
And growing a steak off its leaf.

Speaker 1 Once, when we were kids, my brother once

Speaker 1 just, I think we were told, like, you got to finish your main to have dessert

Speaker 1 at my auntie and uncle's house. And

Speaker 1 he was eating a particularly, it was a chewy bit of gristle. And he was just there forever

Speaker 1 until people noticed and were like,

Speaker 1 you don't have to eat. Like, he thought the rules were, yeah, you took the rules very seriously.
You've got to clean your pot.

Speaker 1 So he was just there, just steadily chewing this bit of meat for like

Speaker 1 just

Speaker 1 probably approaching 20 minutes. It was a very long time.

Speaker 20 Oh, wait, Have you ever eaten tripe? It's disgusting.

Speaker 20 I was forced to eat that, and I took one bite, and that was chewy hell. Really? And also, it's cow stomach lining.
I mean,

Speaker 20 F off at that point.

Speaker 20 And I was 11. It just didn't go.

Speaker 1 Oh, that's too young for tripe. I always give you tripe at 11.

Speaker 20 What was this? Mean, cruel people.

Speaker 1 Yeah.

Speaker 20 My mother.

Speaker 1 Did your mother like it?

Speaker 20 I guess so, but it's the only time I remember her ever making it. So maybe she didn't like it that much.

Speaker 1 Oh, she made it? So it's this a home-cooked tripe? Yeah, a home-cooked tripe.

Speaker 20 Was this in Italy? No, this is when we came to America, which is even worse.

Speaker 1 American tripe.

Speaker 1 American tripe.

Speaker 20 American tripe.

Speaker 20 It sounds like the new Green Day album.

Speaker 1 That's what they would make.

Speaker 1 Chewy, chewy songs. Chewy songs.
Yeah, that doesn't sound nice at all. So tripe is your nightmare.

Speaker 20 That is a nightmare.

Speaker 1 Nightmare chew food. Chewy food.
Yeah, that's a nightmare.

Speaker 20 Because I think you just keep chewing and nothing happens. It doesn't get any softer and it doesn't go down.
And it's ugly.

Speaker 1 Yeah. Whereas with a pill

Speaker 20 that works neatly and you only need water, sometimes even without water.

Speaker 1 Straight down. Straight down.

Speaker 20 Taking care of all of your needs.

Speaker 1 Would you want the pill to be flavored? Or do you

Speaker 1 need that? It's literally just the pill.

Speaker 20 Just pop it down.

Speaker 1 Just pop it down. No flavor.
Not like a Willy Wonka situation where it's not.

Speaker 20 No, that would be nice. Like if it were like a lemon drop or something like that, that could be nice.
It could be a dissolvable.

Speaker 20 I haven't thought on it that much, but now that I think about it, yes, a lemon drop would be nice.

Speaker 1 A dissolvable, you don't even need to, you don't even need to swallow it, though. It's perfect.
Yeah.

Speaker 20 Sublingual.

Speaker 1 Yeah.

Speaker 1 No chewing at all. Although, some liquids, it's good to chew them.
I beg your pardon. I was told of wine, it's good to chew wine.
I don't know because it releases the flavour.

Speaker 1 Someone's having you on there, mate.

Speaker 1 I told her by a sommelier.

Speaker 1 Chew.

Speaker 1 You probably mean just swill it around, right? No, no. You do a chewy motion, like you're chewing it.
It works. Is that why every time we go out, you end up just spilling wine out of your mouth?

Speaker 1 Yeah, exactly.

Speaker 20 Is this why you've had no second dates after that?

Speaker 1 Yeah, yeah, yeah. I was chewing wine with my mouth open.

Speaker 1 I was told. I mean, feel free to write in if you are a sommelier, but as far as I know.
That's true. I don't think you're supposed to chew wine.
I think you're supposed to chew wine.

Speaker 1 Are you using wine gums?

Speaker 1 So unattractive.

Speaker 20 Oh, you mean, I thought you meant when you drink the wine and your gums together.

Speaker 1 Oh, no, no, that is unattractive. Yeah.
Wine gums are a type of sweet, which are also probably quite unattractive. But yeah, the red wine mouse.

Speaker 20 Not

Speaker 1 a bless.

Speaker 1 It's a real.

Speaker 20 It's a turn-on.

Speaker 1 Yeah, yeah, yeah. That is what it is.

Speaker 20 After chewing with his mouth open and his gums and teeth turn purple.

Speaker 1 Well, yeah, I'd like to see a fellow chewer.

Speaker 1 No, it really undermines the person. Because they don't know it.

Speaker 20 They don't know it. And you're trying just to look in their eyes because you don't want to look in their mouth, but you can't help it.

Speaker 1 Yeah, they look like a monster.

Speaker 20 Kind of, yeah. A scary monster.
Scary monster.

Speaker 1 Especially if they are a bit tipsy and they're tipsy, but they're kind of trying to carry themselves like they're completely not. And yet there's this dead giveaway all over their mouth.

Speaker 20 All over their mouth. And usually their lips, too.

Speaker 1 Yeah. So they just try to be like...

Speaker 20 It's getting better and better, isn't it? For you home visualizers.

Speaker 1 Yeah, yeah, this is the most, yeah, most visual episode. Don't chew your wine.

Speaker 20 Don't chew your wine.

Speaker 1 No, do chew your wine. No, don't chew your wine.
Don't chew your wine. Chew your wine.

Speaker 1 Look,

Speaker 1 we're divided on this issue, but like. We're divided.

Speaker 20 It's two against one. Yeah.

Speaker 1 I haven't tried chewing other drinks, but maybe if I did, it'd be good. I don't know.

Speaker 1 It releases the flavour. Don't chop your water.
You chop your water. You need to chop it up first.
Dice your water up so it's in little chunks of water. Oh, I don't say you've got to chop it up first.

Speaker 1 Just saying, you know, when it's in your mouth, you can chew it.

Speaker 1 Don't chop it up. Oh, only a madman would try and chop up their drink.
Do you make pasta at home?

Speaker 20 I do.

Speaker 1 Do you throw it against the wall?

Speaker 20 I don't.

Speaker 1 How do you test it?

Speaker 20 With my mouth.

Speaker 1 Throw it against your mouth.

Speaker 20 I throw it against my mouth.

Speaker 1 It sticks to the roof of your mouth.

Speaker 20 If it sticks to my face, it's ready.

Speaker 1 Yeah.

Speaker 20 I didn't say I open my mouth. I just throw it against my mouth.

Speaker 1 It's just there, close mouth, pasta on your face, and then someone comes in with red wine lips and you go, it's really quite undignified.

Speaker 20 It's really quite undignified. May I chew your wine for you?

Speaker 1 For you.

Speaker 1 Yeah.

Speaker 1 So you just

Speaker 1 pop it in the mouth. Pop it in the mouth.
No, no throwing it against the wall.

Speaker 20 No, I think that's a wives' tail. Yeah.
Plus, you get stuff on your walls.

Speaker 1 Yeah, sure. You then got to clean the wall up after that.
That's the whole situation. It's a long climb down, isn't it?

Speaker 20 It's a long climb down from the ceiling.

Speaker 1 What was it this pastor get? I was trying to remember that.

Speaker 20 Just tomato and basil and parmesan. Really simple.
Maybe linguine or an angel hair.

Speaker 1 So why is that

Speaker 1 one of your favorites?

Speaker 20 I just like it because it's so simple, and if they're really good ingredients,

Speaker 20 I'm what they call a super taster. I have extraordinary taste buds, but no, but things that are very mild tasting to other people taste like a lot to me.

Speaker 1 Oh, is this a natural thing?

Speaker 1 This is a

Speaker 1 natural thing.

Speaker 1 Diagnosed thing that you're a super taster. Yeah.

Speaker 20 That's awesome. Yeah.
So things like tapioca, which tastes like nothing to most people, I think, taste like a lot to me.

Speaker 1 Wow. So this kind of explains as well why you don't like too many ingredients.
Gourmet food, too.

Speaker 20 It's literally too much for me almost. Yeah.

Speaker 1 when did you find out you were a super taster?

Speaker 20 About five years ago, I did a series of tests at Harvard actually because I lost my smell in a freak accident, my sense of smell, but they were studying me because I could still taste.

Speaker 20 Right, oh wow, which is you know, it's normally interrelated. And I got hit in the head with a car door in a freak valet accident in Los Angeles.
You know how that happens. Yes, and it knocked it.

Speaker 20 If you get hit, I guess, because I know a snowboarder, the same thing, he hit his head in this one same spot, and it just he could still taste as well.

Speaker 1 Right.

Speaker 20 But he also hit his head again, like a year later, and it came back. So I'm hoping that if I just get in the freak car accident again, just keep looking for clumsy valets.

Speaker 20 I keep looking for clumsy valets. Yeah.

Speaker 1 Wow, so you're so

Speaker 1 cardour, hit your head, lost a sense of smell. But then, is that when you became a super taster or you're a super taster before?

Speaker 20 I think I might have been before, but you don't notice it as much with a sense of smell.

Speaker 1 It's a cool

Speaker 1 origin story if you became a super taster before.

Speaker 20 I think I did because before I never noticed, but afterwards, everything became kind of like a taste explosion and too much.

Speaker 1 Oh, there's a comic book in that as well. It was close as well because I thought the sense of smell

Speaker 1 would enhance,

Speaker 1 would make things taste. They're connected, right? Yeah.
Right. But instead, losing it made you the super taster.

Speaker 20 For me, yes. Wow.
But that's also why they were studying me at Harvard Medical School, because, but then my doctor died of a brain tumor and that study ended. Sorry, rest in peace.

Speaker 1 Wow. That's

Speaker 1 quite a twist. You did not build us up to that in any way.

Speaker 20 I'm sorry. I just just brought Debbie Downer right there.

Speaker 1 Yeah, okay, right in there. Right in there.
But so you start to go to Harvard. How often would you have to go there for tests?

Speaker 20 I would go like once every couple months. I was in New York, so I'd just go down to Boston, which is like a couple states away.

Speaker 1 And what would they do? What were the tests?

Speaker 20 They would have like strips on my tongue, like seeing the acid levels and trying to get me to smell things, I think, but I couldn't. I can smell oranges.

Speaker 20 Okay. Oh, wow.
Which is good since that's my favorite color yes

Speaker 20 my orange flag the flag will smell of orange but it is really interesting not being able to smell is is I've had to get you know like gas monitors for my house and things like that because

Speaker 20 I accidentally left the gas on one night and didn't know because I couldn't smell it yeah there are some inherent dangers that come with not smelling absolutely but then yeah you're so and I can only use all the same bath products I've always used because I don't know what else you know I don't want to smell like I don't know axe cologne or something on accident.

Speaker 20 Is that your sponsor?

Speaker 1 Yeah, yeah, they are. Also, our sponsor.
That and pop chips.

Speaker 1 They're interchangeable. You can use them both at the same time.

Speaker 20 You can spray your pop chips with some axe cologne.

Speaker 1 Yeah. Oh, yeah.
They go, that's pretty smooth. Right, so

Speaker 1 you might appreciate that

Speaker 1 this genie

Speaker 1 for your episode, I smell like chocolate. I'm sorry.
I thought I'd smell like chocolate for this episode. Hot chocolate?

Speaker 20 Yeah. Hot chocolate's nice, so I like the way it tastes.

Speaker 1 Yeah, I always smell different. That's what people don't know about the genie in this thing.
I always smell different for each episode. Chocolate today, isn't it?

Speaker 1 For the guest, yeah, I always put a different

Speaker 1 fragrance in it. Yeah.

Speaker 1 Yeah.

Speaker 1 Hot chocolate today with marshmallows.

Speaker 20 I've only got four senses.

Speaker 1 Yeah.

Speaker 20 Yeah.

Speaker 1 But one of the.

Speaker 1 Four and a half. Yeah.
You get one. Your taste is one and a half, right? Yeah.
Yeah. Exactly.
Here's the thing.

Speaker 1 Let's say I get another genie in. who deals in other stuff, not just food.
And this genie

Speaker 1 can bring back your sense of smell, but I have to trade something else? Yeah, just trade a different sense.

Speaker 20 No.

Speaker 20 Or you get to smell it.

Speaker 20 I think it's probably the best scent to lose, the best sense to lose if you have to lose one, which I'm not saying, you know, I'm being very jokey about it, but it was quite devastating.

Speaker 1 Yes, of course. Apologies to turn it into a funnel or hypothetical.

Speaker 20 But I don't think there's another sense that I would trade for that. No, I think it makes New York in the summer on the subways totally palatable.
Okay. Oh, yeah.

Speaker 20 I sat down next to a lady and I was like, oh, a free seat. And I looked at her and I believe she was covered in feces.

Speaker 1 And I thought, oh, well, I'll just sit here. This is great.

Speaker 20 This is fine. Really lucky.
Everyone else is like hiding in the other end of the cab, but I'm okay.

Speaker 1 You're there, hugging that lady.

Speaker 20 I gave her a kiss goodbye.

Speaker 1 Yeah, yeah.

Speaker 1 Thank you.

Speaker 1 Thank you. Thank you.
But she had lost her sense of hearing. So that was the same thing.
Yeah, so yeah, she couldn't hear that.

Speaker 20 She was just like, who's this strange person trying to kiss my feces?

Speaker 1 Yeah.

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Speaker 1 Let's move on to your side dish now.

Speaker 20 I would say spinach sauteed with a little bit of garlic and olive oil.

Speaker 20 Very simple. I have a very simple palate.

Speaker 1 Yeah, but

Speaker 1 it tastes like simple in a kind of like it's uh these are still like pretty delicious

Speaker 1 dishes

Speaker 1 for kids. Yeah.

Speaker 20 I like spinach even when I was little. Really?

Speaker 1 Because of Popeye?

Speaker 20 Well, no, I never saw a pope. I grew up in a commune, so we didn't really have much exposure to the outside world for like the first 10, 11 years of my life.

Speaker 20 But I liked spinach then, and I like it now. I didn't know spinach was a thing that kids weren't supposed to like.
No one ever told me.

Speaker 1 See, right.

Speaker 1 I think that's true about spinach. I think you hear you're not supposed to like it.
Yeah. People are like, yuck, spinach, you won't like that.
I got told that a lot as a kid. You won't like that.

Speaker 1 And I did like quite a lot of things. So I I used to try and prove people wrong by enjoying it.
Spinach, especially,

Speaker 1 once I was in the Caribbean and I got brought this thing called Kalaloo, which is like spinach soup.

Speaker 1 And I was little and he said, oh, spinach. Oh, yeah, I'm not supposed to like spinach.
And my mum said to me, you know, Popeye eats spinach and it makes him really strong. And I ate the whole bowl.

Speaker 1 Did you get strong? No, unfortunately not. I did not.

Speaker 1 I knew James would enjoy that story.

Speaker 20 Did your muscles snap out of your t-shirt as a nine-year-old?

Speaker 1 Really weird, muscly-looking kid.

Speaker 1 I really like it that you fell for the old Popeye line. Oh, yeah, of course.
I'm sure if you scroll like Popeye. Yeah.

Speaker 1 Is this a dish that,

Speaker 1 like, do you have this quite regularly or is it something?

Speaker 20 At restaurants, I've never really made it for myself. I'm always shocked by the amount of spinach it takes just to make a little spinach blob.
Oh, it's crazy.

Speaker 20 It's like an entire bag to make a small, like, half a fistful. Yeah.

Speaker 1 It all just shrivels down.

Speaker 20 Yeah, you think you've bought your dinner, but no, no, you've bought half of a side dish.

Speaker 1 Right, Right, yeah. It doesn't feel economical, does it? It does not.
It's like, yeah, that's a whole bag. I think, you know, that'll be three days.
It fools me every time as well.

Speaker 1 Yeah, it's a deep drink. It's a good be enough.
Because it takes up so much room in the fridge as well. It's like putting a whole pillow in your fridge.

Speaker 1 Yeah.

Speaker 20 That's what I sleep on, my spinach pillow.

Speaker 1 Yeah, this

Speaker 1 fantasy farm that we've created.

Speaker 20 This fantasy farm.

Speaker 1 Everything's made of food.

Speaker 20 The farmer sleeps on a spinach pillow.

Speaker 1 Yeah.

Speaker 1 And

Speaker 1 it's with, yeah, we put like getting a wok full of spinach and just watching it all. To begin with as well, I tend to overload it, the wok.
So there's too much spinach in there.

Speaker 20 And then it goes down to nothing.

Speaker 1 Yeah, but originally I think I've really

Speaker 1 done it.

Speaker 1 This is it.

Speaker 1 Are you a good cook? Do you cook? No. No.

Speaker 24 I try and cook, but I'm not good.

Speaker 1 But A, for effort. Because I've made it, it tastes good to me.

Speaker 1 I wouldn't cook for other people. But I'm eating it going like, oh, well done, well done, me.
This is great. Yeah, I feel good about myself.

Speaker 1 But also, you said about pasta earlier, that's the opposite, I'd say, to the spinach. Pasta, I always put some, I never think I've done it, I put enough.

Speaker 1 So I put the pasta in the water and I look in, I thought, I've not put enough in there. And then it grows.
And then I put some more in because I think I've not put enough in.

Speaker 1 And then when I get it out, I'm like, this is enough to feed an entire school. Yeah.

Speaker 20 You really need, like, if you're making an O with your hand, like, that's about the amount of pasta for

Speaker 20 one person.

Speaker 1 That's a good tip. Really? Yeah.
So you make an O and you fill your hands. Fill your O.
Fill your O.

Speaker 20 That didn't sound right either.

Speaker 1 That's a Christina Aguilera song, right?

Speaker 20 I believe so on the voice, especially.

Speaker 1 Yeah, fill your O. Because there's those proper pasta measurers, right, that you can buy.
Yes. But they're just basically different size O's.

Speaker 20 Those are different size O's.

Speaker 1 Yeah, you're being fooled out of your money there. Yeah, I think.
You've got your own O right here.

Speaker 20 I don't think any self-respecting Italian would go with the pasta,

Speaker 20 whatever it's called.

Speaker 1 No. So you guys got a bit of garlic in in there, a bit of olive oil.
I always burn garlic when I try and make spinach and garlic quite a lot at home, and I've never not burned the garlic. Really?

Speaker 20 Does your attention span lapse between the white and the light garlic? Oh, absolutely.

Speaker 1 It's like I black out momentarily and then wake up and wake up and your stuff's burnt. Yeah.

Speaker 20 Burnt garlic isn't really very good.

Speaker 1 No, it's horrible. It's bitter.
No, not a fan.

Speaker 20 Not a fan of burnt garlic, no.

Speaker 1 In this particular dish, you're slicing it, you chop it into little cubes.

Speaker 20 I'm leaving these ones kind of whole. I don't necessarily chew them.
I just use them for the flavor.

Speaker 1 Oh, interesting. That sounds like a better idea because then you can't burn it because you're chucking it away.

Speaker 20 So you just put it in, you put it in the still can burn it, you have to not burn it. But you don't have to eat it, but you don't have to eat it.

Speaker 1 That's clever. I'd imagine burnt garlic as a super taster would be an absolute nightmare.
Yeah, it's a nightmare. Oh, I forgot you're a super taster for a second.

Speaker 1 So, this particular dish, is this a good suit for other super tasters out there? Would you recommend it?

Speaker 20 I would would recommend it.

Speaker 1 Are there other super tasters?

Speaker 20 No,

Speaker 20 I'm sure they're out there.

Speaker 1 Yeah,

Speaker 1 we've got to get. Do you like coriander or cilantros?

Speaker 1 I hate it. I don't love it.
I don't mind it. A lot of people say it tastes of soap.

Speaker 20 For me, it does. I've had soap in my mouth.
It did not cure my bad potty mouth, but I've had soap in my mouth, and I can testify that it tastes exactly like Irish Spring soap.

Speaker 1 Really? Specifically, Irish Spring soap.

Speaker 20 Specifically, which is the worst soap in America. It's green and nasty to taste.
That's all I've said.

Speaker 1 And was that the brand? Was it to stop you from swearing?

Speaker 1 You got to wash out with soap. So that's proper.
Like, I've heard that phrase. I've had that.
You had that. My friend's mum did it to me.

Speaker 20 Oh, my God.

Speaker 1 Really, really staunch Catholic woman. And we were literally running around the house swearing because we were like, it's great, right? Yeah.
Me and my friend.

Speaker 1 And she came and washed our mouths out with the same.

Speaker 20 Both of you. Did you tell your mother?

Speaker 1 Yes. Was she mad? Yeah, I think she was pretty mad.
She didn't show me that necessarily, but I think she was, yeah, she was pretty mad at the time. We don't see those people anymore.
No. No.

Speaker 1 but that's yeah, that's full-on, right? That's crossing a major line, I'd say. That's not your kid.

Speaker 20 A light form of child abuse, I would say.

Speaker 1 Yeah, I'd say, yeah, yeah, yeah, yeah.

Speaker 20 Like neighbor abuse, yeah.

Speaker 1 I will, I'm gonna

Speaker 1 agree. I'm gonna join that to that.
I don't know if it was Irish Spring, so I can't testify to whether it was. It was Yardley, yeah, yeah.

Speaker 1 Maybe that's why you don't like green foam because it reminds you of Irish Spring.

Speaker 20 Probably, possibly, because it did foam. Yeah.
It foams that soap in your mouth. Yeah.

Speaker 1 I see. I never had that.
I'm the only one out of the three of us. Yeah, Benito, did you have you ever eaten soap? Me and Benito

Speaker 1 Me and the great Benito, we have never had soap in our mouths, and you two have. This is where this is where the

Speaker 1 divide.

Speaker 20 I was like, maybe you're a super taster too. Maybe it was the soap.

Speaker 1 Yeah, if you don't know, you could be you have two superpowers.

Speaker 1 What's your other one? Diabetes.

Speaker 1 I've told you, James, type 1 diabetes is not a superpower. James says type 1 diabetes.

Speaker 1 If I in the Thames, he got diabetes. The two events were not connected.

Speaker 20 The two events were not connected. The soap didn't cause.

Speaker 1 The soap didn't cause the type 1 diabetes. Neither did falling in the Thames.
Neither of the. Did you fall in the Thames? Yeah.

Speaker 1 That's how we got diabetes. I used to row on the Thames and we capsized and went in the Thames.
And James swears blind that that's how I got type 1 diabetes.

Speaker 20 Is the Thames dirty?

Speaker 1 Awful. Awful.
Yeah. Do not

Speaker 1 go for a little swim in the Thames.

Speaker 20 Do not go for a swim in the Thames. Note to sell.

Speaker 1 And especially as a super tiber.

Speaker 20 I'm not a good swimmer, so that would also be a matter of time.

Speaker 1 There's no Buffalo mozzarella climbing out of the Thames. I'll tell you that.

Speaker 1 Does not look nice.

Speaker 20 It's brown mozzarella at that point.

Speaker 1 Yeah, very sad, brown-looking mozzarella.

Speaker 1 But maybe when you got your mouth washed up with soap and water, then you got super taster. Yeah, I washed out all my bad taste buds, and now I've only got the good ones left.
Yeah.

Speaker 1 Is that, yeah, yeah, that could have been happening. What was it?

Speaker 1 Super tasters. I want you to meet more super tasters, Rose.
I think this is quite...

Speaker 20 I'll get back to you.

Speaker 1 It's quite exciting that you're... We haven't had a super taster on the podcast before.

Speaker 1 Maybe you go to the gourmet restaurants with other super tasters and then you all go, oh no, there's too many ingredients in this to the Michelin Star chef.

Speaker 20 Yeah, I don't think we would like it. But I do think it would be cool to do a show where Michelin starred chefs were trying to force me to like their food.

Speaker 1 Absolutely. Especially as a super taster.

Speaker 20 Because I'm also very stubborn and I don't know how well it would go for them.

Speaker 1 Right. You would just

Speaker 1 say. You would say no.
Would you be quite harsh as well with your critiques? criticism of their food.

Speaker 20 Yes, even though it comes from a place of not being a foodie. Yeah.
I would be like, as a non-foodie, here's what I have to say to you. Yeah.
Because most foodie people are like, oh, Michelin star.

Speaker 1 Yeah, sure. But you can be like, look,

Speaker 1 I'm a super taster. Like, you might be a Michelin Star chef.

Speaker 20 But I have super tastes.

Speaker 1 My tongue is better than yours.

Speaker 1 Your tongue is never tasty. Yeah, my tongue is better than yours.

Speaker 20 My tongue is better than yours.

Speaker 1 We move on to your drink now. Oh, my drink.
Yeah, this is your dream drink for the meal.

Speaker 20 See, none of my food, well, it kind of goes together. I like lemonade an awful lot, but that would be strange with these dishes, wouldn't it? So I'm going to go a nice glass of,

Speaker 20 I like Opus One, that red one.

Speaker 1 It's a mix.

Speaker 20 It's like a super Tuscan. So that would be really nice.

Speaker 1 Super Tuscan for a super. For a super caser.

Speaker 1 Hey. This is absolutely perfect.

Speaker 1 We say it's a mix. What is it?

Speaker 20 I don't really know what the mix is. I just know it's a mix.

Speaker 20 I've never chewed my wine, you see.

Speaker 1 We're not going to bring you a knife and fork for this one. Please do, please do.
Please do. Get you a knife and fork if you like.
You want to cut up nicely.

Speaker 20 There's a brand called a label called Gaia, and it's G-A-J.

Speaker 1 Have you ever had that one? No,

Speaker 1 it's incredible.

Speaker 20 Someone once bought me a case of it, which is very nice because I never would have bought it for myself because it's around $600

Speaker 1 per bottle. Wow.

Speaker 20 Yeah.

Speaker 20 That person was rich.

Speaker 1 Yeah, that person. Yeah, keep that person at your bottle.

Speaker 20 Well, I did not buy it for myself.

Speaker 20 I'm like, I'll top out at like $30, $40 a bottle.

Speaker 1 Yeah. I think you can get really nice wines for that price, right?

Speaker 20 Should be fine. Surely,

Speaker 1 once you get above $100, it's but there are those people that are the

Speaker 20 what's the word for them?

Speaker 1 Onophiles?

Speaker 20 For people that love wine?

Speaker 1 Chewers.

Speaker 20 Chewers unite. Chewophiles.
Yeah. Chewers Unite.

Speaker 20 I think they

Speaker 20 have no price limit on their thing. Sure.
But I think they also must be rich.

Speaker 20 Because I don't know.

Speaker 20 That seems like an awful lot of money for a bottle of wine. That is just.
I'm always like, I could buy a shirt for that or two shirts at least.

Speaker 1 Yeah.

Speaker 1 Yeah, that's how you think of it. It's in shirts.

Speaker 20 I think of it in clothing.

Speaker 1 Yeah. Yeah.

Speaker 20 I think of it in clothing. I have like, I could buy a pair of shoes probably for that or more.

Speaker 1 Because you were at

Speaker 1 a fashion event last night?

Speaker 20 Yesterday, I think.

Speaker 1 Right.

Speaker 20 And what was it?

Speaker 20 It was for Vivian Westwood.

Speaker 20 It was her first show in London in a long time. She's been showing her collection in Paris for a while now.
So it was her return, dame Vivian Westwood, I should say.

Speaker 20 And it was kind of a global call to action on climate change. And I went out and

Speaker 20 talked about needing more heroes, things like that. Right.
While wearing quite the get-up. I was wearing a pillowcase.

Speaker 20 that had a neck slit and arm slits and it had a hand-drawn caricature of her on it. She drew it.
And then some silver thigh-high boots and a big crown that said angel on it, but it was a paper crown.

Speaker 20 And then it had silver tinsel hanging from the crown at one point. So it was quite a fashion look, let me tell you.

Speaker 1 Wow. Whenever I see

Speaker 20 fashion, you wouldn't understand.

Speaker 1 Ed is wearing that, right? Yeah, I can't believe it. I thought I was being unique, and here we are.

Speaker 1 That is a great outfit. Whenever I see really high fashion things like that, I just think, oh, I could get a bottle of wine for that.
Yeah.

Speaker 20 Buy a nice bottle of wine for that.

Speaker 1 Yeah. Did you do a speech about climate change and say, tell them about how

Speaker 1 bread running in the fields and this?

Speaker 20 I talked about,

Speaker 20 no, I actually talked about the financial system.

Speaker 1 Right.

Speaker 20 And how obviously

Speaker 20 something called rot dollar, that's what she calls the evil rotten financial system.

Speaker 20 Rott dollar is the mechanism that favors the already rich by taxing the already poor. That is one of my direct lines.

Speaker 20 So there's that. And it's funny to say all that to a fashion crowd who's like, got a lot of fancy clothes on it.
Yeah. Sure.

Speaker 1 Yeah,

Speaker 1 they're like, this might be directed at us. Is this directed at us, bro? This is directed at us.

Speaker 1 Excuse me.

Speaker 1 Yes, it is.

Speaker 1 Yes, it is.

Speaker 1 Have you always been into wine since like

Speaker 1 adulthood or something?

Speaker 20 Well, actually, no, in Italy, they start you at age five. Oh.
It's around age five.

Speaker 20 And they give you a glass of water and they put a couple of drops of red wine, but they have an incredibly low incidence of alcoholism in Italy. Right.
Like very, very low.

Speaker 20 And I think it's because they normalize it and it's not like something that's kept from you, like that you're meant to go binge on.

Speaker 1 Right, yeah.

Speaker 20 It's not really the look there, the binging, not so much. England and America and Australia,

Speaker 20 they love a good binge and probably some other places too.

Speaker 1 Sure. Because

Speaker 1 obviously we're told to stay away from that. It's bad.
Oh, be careful.

Speaker 20 Right. So then you get a chance and you're like, oh,

Speaker 1 it's on. I was the same with like, I think it's the same with anything.
It's the same with like junk food and things like like that.

Speaker 1 If you grow up being told that it's really bad and you can't have it, as soon as you leave home, you're like, I can do it.

Speaker 20 Well, that's kind of what happened to me. Yeah.
Yeah. With that, we were, my father was

Speaker 20 definitely, he was like, farmed a table before that was ever popular. And we were only allowed to have cereal that came in paper bags.
Nothing was plastic. So that was ahead of the curve.

Speaker 20 So no BPAs or whatever the hell that's called. And,

Speaker 20 but then when I left the house, I was like, hello, Taco Bell.

Speaker 1 What is your name?

Speaker 1 Hello, Taco Bell. What is your name? It's such a

Speaker 1 great order to say it in.

Speaker 1 Wow, so cereal in paper bags. I'm not familiar with this.

Speaker 20 No, you have to go to the hippie store for that. No.

Speaker 1 Right. Deep hippie.
And what kind of cereal is it? Puffed rice.

Speaker 20 Oh. It tastes like cardboard.

Speaker 1 There's puffed rice.

Speaker 20 Puffed rice with soy milk.

Speaker 1 Whoa.

Speaker 20 Yeah. We were never allowed to own a microwave.
We didn't, nothing.

Speaker 1 I mean, this is in the commune still as well.

Speaker 20 No, this is even in America.

Speaker 1 Right. So even...
So if the commune was in Italy. Yeah.
If I I was being offered puffed rice with soy milk for breakfast, I'd be a pill person.

Speaker 20 Maybe that's what happened to me.

Speaker 1 Yeah, I mean, it's quite a food journey you've had of like,

Speaker 20 like, to go from the best food ever in Tuscany to American

Speaker 20 fried, fluorescent-colored weirdness to then trying to be an adult out in the world, but never having learned how to cook.

Speaker 1 It's a little unmanageable. And then becoming a super taster.
Then becoming a super taster,

Speaker 1 the narrative of the whole thing is like, yeah, yeah, that's.

Speaker 20 That's why I like rice pudding so much.

Speaker 1 Oh, really?

Speaker 20 Not with cinnamon. That's too much for me.

Speaker 1 I mean, we're coming to your dessert.

Speaker 20 Not with raisins.

Speaker 1 We're coming to your dessert now.

Speaker 20 I'm going to throw you for a curve with my dessert.

Speaker 1 Oh, is it? Is the dessert not going to be rice pudding? No. Do you want to throw rice pudding in there as an honorable muncheon?

Speaker 20 Rice pudding definitely, if it's done right, gets an honorable muncheon. Not with raisins, though.
I don't like the raisins in it, no.

Speaker 1 Raisins, scram. And no cinnamon?

Speaker 20 No cinnamon. Just straight rice pudding.

Speaker 1 Straight up rice pudding.

Speaker 20 Yeah, that's how I like my drink.

Speaker 1 Oh, yeah. Plants.

Speaker 1 Yeah,

Speaker 1 you got to chew a rice pudding. You got to chew a rice pudding.
Not much. Oh, that's what I was thinking about.

Speaker 1 Rice pudding, not wine.

Speaker 1 I'm looking forward to this curveball now.

Speaker 20 This is where I go into the deep south in America. I like red velvet cake.

Speaker 1 Oh, yeah.

Speaker 20 And that's, I make it actually, and I make quite a good one. The secret is putting in two giant bottles of red food coloring, so it looks just like blood.

Speaker 20 And then you have a white cream cheese frosting, which is delightful. And it's just like red and white, but really red.
And kind of a German chocolate base, which is kind of a milk chocolate.

Speaker 20 So it's not like a lot of people use

Speaker 20 a dark chocolate base, and that just makes your cake look muddy instead of bloody.

Speaker 1 Right, yeah, yeah. You want bloody, not muddy.

Speaker 20 Bloody, not muddy. Always remember that, kids.

Speaker 1 That's the rule. So you've got a German.

Speaker 1 No, see, I've always been, I think I've had good red velvet stuff and not so good.

Speaker 20 I've had not so good too. Yeah.

Speaker 20 But when you get a good one, you're like, that is delightful. And it was Elvis's favorite.

Speaker 1 Was it? Yeah.

Speaker 1 I didn't know that. I'm not sure that's a good thing for a food.
I think.

Speaker 1 It's the best thing for a food. What's it been Elvis' favorite? Yep.

Speaker 20 He also liked fried peanut butter and banana sandwiches. Yeah.
Which I've tried. Not fried, but I've toasted them.
That's quite good.

Speaker 1 I bet that'd be absolutely delicious. A fried peanut butter, but all the things he liked.
Look,

Speaker 1 if those things ended up, you know, cut his life short, they must have been good.

Speaker 20 I think it was more the pills, but probably that stuff didn't help either.

Speaker 1 He was a pill person.

Speaker 20 Yeah, he was a pill person.

Speaker 1 He was a real pill person.

Speaker 20 He was a real pill person.

Speaker 1 Yeah.

Speaker 1 Maybe, yeah, I mean, individually, they sound nice. I guess it's just the quantity that Elvis maybe struggled with.

Speaker 20 I went to Graceland, actually. Oh, yeah.
And at first, I thought, ha ha ha, isn't this funny? And then by the end, you're crying because I didn't realize he's buried in the backyard.

Speaker 1 Oh, right.

Speaker 20 And that was a shock.

Speaker 1 I was like, oh.

Speaker 20 And then, but as you start going through the house, it gets kind of more and more depressing in a weird way. There's this room because he was so isolated from humans.

Speaker 20 Other than, you know, if he had to go to movies, he would rent out the whole movie theater, but he would go in the middle of the night.

Speaker 20 He couldn't, obviously he was Elvis. So, you know, that, and he was hugely famous, especially in America.

Speaker 20 But by the end, there's this one room, his TV room, and he had a whole wall of TVs, but they have gunshot holes in them because he would get mad at the TV and shoot them.

Speaker 1 Oh, my God.

Speaker 1 Wow.

Speaker 20 And then you go out in the back to his grave.

Speaker 20 And that's Graceland, everybody.

Speaker 1 Yeah, that's a heavy end-to-end day out. It is.
It's like, oh.

Speaker 1 Shot the TV.

Speaker 1 What shows would make you so angry that you would shoot the TV?

Speaker 20 Well, apparently you prefer the voice to America's Got Talent. So maybe America or Britain's Got Talent, you would shoot your TV.

Speaker 1 I would shoot the TV. Every time they hit an X, you pull the trigger, right?

Speaker 1 Yeah, pull the trigger.

Speaker 1 Yeah.

Speaker 1 Red velvet. Now, red velvet cake.
I've had nice red velvet cake, cake, but it doesn't, the flavor.

Speaker 20 It doesn't go with the rest of it.

Speaker 1 No, no, no, no, not at all. And it doesn't have to go with the rest of the meal.
This is your dream meal. Yeah, yeah.
It's not a particular flavor, is it? The red does not, it's not the case.

Speaker 1 No, I think it's psychological. Right, okay.

Speaker 20 One time I made a green velvet cake. It was the ugly.
I ran out of red food coloring, and it was someone's birthday. It was the ugliest cake you have ever seen.

Speaker 20 It was bright green with white frosting. It was disgusting looking, but it was really good.
It was probably my best cake.

Speaker 1 Yeah.

Speaker 20 But the crowd was a little shocked.

Speaker 1 It just doesn't fit.

Speaker 20 Psychologically, it's a tough one to eat.

Speaker 1 If it was St. Patrick's Day.

Speaker 20 For St. Patrick's Day, it was not St.
Patrick's Day.

Speaker 1 No, this was a friend's birthday who was expecting.

Speaker 1 Did you still call it a red velvet cake? Yeah.

Speaker 20 With an asterisk.

Speaker 1 Yeah, it's a red velvet cake.

Speaker 1 Also, if you didn't even reference it, it was green. They just said, I've made everyone a really nice red velvet cake and then produced it.

Speaker 20 I didn't reference it, actually, and I did produce it.

Speaker 1 Did they say anything?

Speaker 1 Or did they go?

Speaker 20 There was a hush over the crowd.

Speaker 20 A little hush, and then a bunch of talking.

Speaker 1 Yeah. And then they'd start to worry about, oh, she's colourblind.
She's colourblind too now.

Speaker 20 Oh, my God. Maybe.
She's a super seer. Yeah, yeah.

Speaker 1 It's all. I actually think it does go very well with the rest of your meal because there's something red in your...
Oh, that's true. Thank you.
Oh, yeah. That runs through the whole.

Speaker 20 Yeah. That's a good through line.

Speaker 1 Pretty much. Yeah.
Yeah, a very red meal. Do you want to change the colour of your flag?

Speaker 1 No. No.

Speaker 1 Still bright orange.

Speaker 20 Still bright orange. Red is.

Speaker 20 I like red, but not as, I wouldn't say that's my flag colour.

Speaker 1 No, it's more flavour-wise.

Speaker 20 My book cover is even fluorescent orange.

Speaker 1 Is it?

Speaker 1 Brave by Rose McGowan.

Speaker 20 It is.

Speaker 1 Fluorescent orange. I'll advertise it as much as I need to.

Speaker 20 Thank you, Pop Chips.

Speaker 1 Oh, that's a fun cool nickname.

Speaker 1 Mike, I'm going to read your order back to you now, Rose. Okay.
You would like still water. You would like some

Speaker 1 butter naan as your bread. You would like, for your starter, mozzarella, tomatoes, and olive oil.
Your main, you would like pasta with tomatoes, basil and parmesan. Side.

Speaker 1 Oh, also, you don't want that crumbled, you want that sliced up.

Speaker 20 Yes, slivered.

Speaker 1 Slivered. Side dish, you would like sauteed spinach with garlic and olive oil.
Drink, an opus one super Tuscan red wine. And for dessert, red velvet cake made by your own hands.
Correct.

Speaker 1 That is a very nice red meal.

Speaker 20 That's a very red meal.

Speaker 1 You didn't realise how red it would be, did you, Tom? I did not know. When Ed revealed the redness, you were like, that is red, actually.
Maybe that's a bit too red.

Speaker 20 Maybe that's I'm going to have to rethink it. But I think, no, it's good to go with one colour.

Speaker 1 You've got some beetroots.

Speaker 1 Choose some beetroots in there. Those are purple.
They are purple, but

Speaker 1 they look red on the plate. Yeah, yeah.
I've got some bad news. A bull is walking past the restaurant.
Oh, yeah. He's going to come crashing in here.

Speaker 1 We need our red farm to distract him. Yeah, yeah.

Speaker 1 Getting rid of it. Well, thank you so much for coming, Rose.
You've been a wonderful

Speaker 1 wonderful guest in the restaurant. Thank you very much.
Thank you. Thanks for coming.

Speaker 1 What a brilliant menu from Rose McGowan. Simple and delicious.
Yeah, I love the sort of the three to four ingredients rule. Yeah, that's a very good rule.

Speaker 1 No one's really implemented that before on this podcast. And you know what? I wasn't spotting the revelation about being a super taster.
Oh, I did not see that coming.

Speaker 1 It was a massive twist and fascinating. I want to meet more super tasters.
So fascinating. And the fact it only came up about halfway through as well.
Yep.

Speaker 1 Whereas she was like, I'm going to keep that piece of information and I'm going to drop it in as a twist. Because if I was a super taster and I went on a food podcast, first thing...

Speaker 1 Before the microphones were on, I'd storm in and go, by the way, I'm a super taster. Yeah, just so you know I'm a super taster.
You're in the presence of a super taster. Yep.

Speaker 1 I'm going to start saying that anyway.

Speaker 1 Even though it's not true.

Speaker 1 People can't prove you wrong, can they? No, they can't tell me what I can taste or what I can't taste. I mean, I'll walk into a restaurant, say I'm a super taster, and get them on their best game.

Speaker 1 James, here's a point I'd like to raise.

Speaker 1 Rose McGowan is such an interesting woman and has done so much. And I don't think does a lot of podcasts.
Yeah, yeah, very rare to get Rose McGowan on a podcast, actually.

Speaker 1 Do you think people are going to be angry that we literally talk to her about food for an hour? Oh, we didn't ask her about more interesting stuff. No.

Speaker 1 Hmm. That has occurred to me.
So I guess it would be quite, you could get quite quite a lot. You could talk to about very many, many fascinating things with Rose McGowan.
Yes.

Speaker 1 And we asked her, imagine a farm, all the animals are made of bread. And what does the brioche look like? And what's the brioche doing up on that hill?

Speaker 1 I mean, you are right. There is, as a time I asked her, you know, what colours the flag of your country? Yeah.

Speaker 1 If you're going to make it,

Speaker 1 I wasn't really down. Oh, I didn't go much in depth about things.
but you know

Speaker 1 those are our interests

Speaker 1 that's why we do we do a food podcast because we like food guys so you know we're not here to do a sort of interesting wtf style podcast we want to ask people what's that brioche doing on the hill yeah what's the brioche doing on the hill and you know how do you think that the bread farm and the cheese farm would get on with each other if they were neighbors

Speaker 1 But a brilliant menu and a brilliant guest. And also, she didn't, not only did she not say the secret ingredient, I was very surprised that she actively came out out against the secret ingredient.

Speaker 1 Very happy with that. That means that's a lifetime.
You can come to this restaurant whenever you like.

Speaker 1 We'll always cook you whatever you want because you've, without even being prompted, said that you hate phone. Well, she's a stockholder in the restaurant now.

Speaker 1 Yeah, she's a stockholder in the restaurant. She's my boss.
Silent partner. Silent partner, Red.
I'm completely happy with that.

Speaker 1 It was very heartening to have a guest call out the secret ingredient before we did.

Speaker 1 If you want to know what Rose thinks about some genuinely interesting stuff that isn't bread farm-based, you can buy her book Brave, which I would highly suggest doing. Yep, that is out now.

Speaker 1 Also, you can catch up with us. We're doing stuff.

Speaker 1 Come catch up. Online.
I'm on tour. If you go onto Ed Gamble Comedy on Twitter and Instagram, onto my website, edgamble.co.uk, you can find out about where I am, James.
Yes, Ed.

Speaker 1 And I am jamesacastive.com. And there's stuff on there.
Links on there to gigs, to

Speaker 1 other stuff I've done

Speaker 1 books and he's a productive man there's a lot flying around and james we're having a little break aren't we from the podcast absolutely fair enough you can't you can't come here every single week we've got to have a holiday like anyone else look it's with us it's a dream meal but not any dream will do so we've got to take a little break

Speaker 1 and uh find us some more lovely guests uh and also you're going abroad for some shows i understand yeah yeah i'm going abroad for a bit melbourne new zealand so america the problem with uh james as a genie is uh he's not one of those genies who can go from country to country, so he doesn't need to get a plane.

Speaker 1 So, we can't afford to fly the genie back for any more podcasts.

Speaker 1 So, when the genie is back in town, we will be recording more and we'll be back for series two. But for now, let's leave the restaurant, turn off the lights, and lock that door.

Speaker 1 Sleep tight, everybody.

Speaker 3 November is all about gathering, friends giving feasts, Thanksgiving dinners, and football weekends.

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Speaker 29 Hi, folks, it's Mark Bittman from the podcast Food with Mark Bittman.

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Speaker 20 Hello, I'm Lucy Beaumont.

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

Speaker 32 Perfect Brains is one of the most enchanting podcasts. The effect it has on people is astounding.

Speaker 20 That is what we've heard, isn't it?

Speaker 1 Yeah.

Speaker 32 This changes people's lives.

Speaker 20 If you had to sum it up, how would you sum it up?

Speaker 32 An in-depth look at sumo wrestling and the scandals, because it used to be considered so honourable, like sumos and they all live together, sumos.

Speaker 20 No two podcasts are the same do you remember that one where i just messaged loads of dereks i don't think people know that i emailed a hundred derek i don't think it was derek's i thought it was brian's

Speaker 32 yeah lucy um emailed every brian on facebook 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 lucy and sam's perfect brains one of the hottest podcasts people are going crazy for this podcast yeah please give it a listen we're loaded up on buzzballs we've got a laboo labooboo in both hands, and we are ready to screech.