Ep 16: Jamie Demetriou

Transcript

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

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

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Speaker 1 San Francisco.

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 Did someone order a podcast?

Speaker 1 Well, here is one of the podcasts that you've ordered. It's the off-menu podcast, the food podcast, in which me, Ed Gamble, and that man over there, his name is James A.
Caster.

Speaker 1 We have a special guest and we get them to pick their favorite dream starter. Not their favourite dream, their favourite, their dream/slash/favourite starter.
Favourite dream best starter.

Speaker 1 Main, dessert, side drink. Thank you very much for saving me there, James.
No worries. Our guest this week is the wonderful Jamie Dimitriou.
Brilliant.

Speaker 1 What an amazing comic actor, writer, performer he is. Everyone loves Jamie Dimitriou and we've got him on the podcast.

Speaker 1 He's in loads of stuff that you would have seen, but specifically he's got his own sitcom Stathlets Flats. Big hits.
Where he plays an estate estate agent on Channel 4.

Speaker 1 It was a fantastic series that was on last year.

Speaker 1 He didn't ask us to plug anything, but it is on all four. You can go and watch all of those episodes on all four.
And I would go and watch it because it is very, very funny indeed.

Speaker 1 So we're going to be asking Jamie about all of his dream courses. But also, James, there's a secret ingredient, isn't there? Yes.
Now this is the first secret ingredient that I actually like.

Speaker 1 Right. Fair enough.

Speaker 1 So this is normally an ingredient that neither me or James like and we tell you what it is in the intro and and then if the guest mentions it during the podcast they are kicked out and banned from the restaurant forever James that is true now I might be kicked out the restaurant myself because I love Marzipan and that's what it is this week Marzipan as far as I'm concerned can rot in hell I'm a Marzi fan

Speaker 1 Right, I'm almost because that pun's so good, I'm almost now on board with Marzipan. Yeah, yeah, but not fully because it tastes like piss.
Oh, come on, mate.

Speaker 1 Well, listen, we'll see if Jamie Dimitri likes it or not. He might say that he wants it, he might say that he doesn't.
And if he says he doesn't, he's allowed to stay in.

Speaker 1 And Joey Whitehead, if he says that he does want it, I'll be kicked out with him.

Speaker 1 I love it so much. We can't have the genie leave the restaurant.
Wow. You shouldn't have been such a bully.

Speaker 1 If the guest and the genie leave the restaurant, then it's just going to be me, a sad man with no powers, sat in an empty room. Eating the scraps.

Speaker 1 Yeah, with little Benito in the corner recording it all. Well, let's see what happens.
So, let's start this episode. Here we go

Speaker 1 with Jamie Dimitri. Hello Jamie.
Oh straight yes. Hi.
Hello.

Speaker 1 I'm shocked. I thought I was just here having some dinner on my own.
No you're in the dream restaurant and that sound effect means that the genie waiter has appeared.

Speaker 1 Hello, welcome. Welcome to the restaurant Jamie.
Thanks both. Good to see you.

Speaker 1 I've been sitting in my lamp anticipating your arrival.

Speaker 1 Oh, and I didn't know that you guys would be here. So

Speaker 1 you've just wandered in. Well,

Speaker 1 I'd like to dine for one. And I mean, usually a genie pops up.
It's just not necessarily one I already respect on the comedy circuit. That's what happens sometimes.

Speaker 1 You just found this place on timeout?

Speaker 1 That is generally where I get my bits and pieces. Zaggots? Yeah.
I've actually discovered any music, not Zaggots.

Speaker 1 I don't think I've ever heard that said out loud. Yeah, I never see that written down.

Speaker 1 Is it Zagats or Zagat?

Speaker 1 I thought it was an acronym. Like

Speaker 1 Zesty

Speaker 1 and Great. And

Speaker 1 turn around because there's a genie behind you.

Speaker 1 And Great Genie. I can be with the Genie.
And

Speaker 1 Zesty and Great Genie at

Speaker 1 Tomorrow's

Speaker 1 Stew. Yeah.
Well, welcome, welcome to the restaurant that you found on the Great Stew Genie website. Yep.
Thank you you again. Did you have far to come?

Speaker 1 No, just a a wander from Hageston. It was a wander.
Yeah, it was City Mapper measured it as a wander. How far are you travelling for most meals?

Speaker 1 Well, in that area, there's lots of nice things being fried and chopped.

Speaker 1 So not that far often, but abroad is usually where the most exciting meals are going on, no? Sure, yeah.

Speaker 1 And that's where I think it's the number one thing for a holiday reason for me i completely agree with you yes follow your belly that's what i do yeah on holiday let the belly pick it

Speaker 1 that's a good tip that's a very good tip which favorite country to go and eat in it's just all of the americas yes i reckon yes really i don't think i don't think it's objectively where the best food is but i think i spent well one spends so much of their childhood watching food on telly and all tellies in america that you just want to find it like pizza in friends and i don't think where did i mean willy wonker was in london wasn't he uh where was willy wonker that's a good question yeah he was but then in the films he's not well in in the first film that we watched as kids right is it isn't that in america oh no

Speaker 1 no it's in it's in england it feels american because it's gene wilder because the buckets yeah the buckets are english aren't they Yes, you don't get an American bucket, do you? You do? No,

Speaker 1 yeah, they call it the troughs. They don't have to change the name for the American book.

Speaker 1 Yeah, that's in England, I think. But I know what you mean.
You see so much American food and delicious-looking food on the occasion.

Speaker 1 But the candies and stuff, I mean, American chocolate is hell to me. Yeah.
No,

Speaker 1 it's unanimous. But is it, but how is it not unanimous among them? Is it one of those things where, I mean, everybody will automatically assume that, oh, it's just what you're used to.

Speaker 1 But I feel like if you were to slide a little Cadbury square towards someone who's enjoying a bomb hole Her cheese, Yeah, yeah, yeah.

Speaker 1 It would be embarrassing to be like, oh, that Cadbury's is, it is disgusting, but can I have the rest of it? Yeah, yeah, yeah. I agree.

Speaker 1 I don't see how anyone could eat Hershey's and not decide that Cadbury's is way better.

Speaker 1 I haven't even met an American person who would actually disagree with that. I think a lot of them say, like, almost apologise for their chocolate a lot of the time.

Speaker 1 Although, some places, you know, Ed knows that I love Trader Joe's because they'd told me about it in the first place. But I like the chocolate in the chat.
Yeah, Trader Joe's has got a lot of stuff.

Speaker 1 Yeah, they do

Speaker 1 those little boxes of little chocolate balls that are nice. I've not had those ones.

Speaker 1 Chocolate balls are nice. My favourite are the almonds covered in sea salt and turbinado sugar and dark chocolate.
Turbonado. Turbonado sugar.
Fast sugar. It's like a super fast sugar.

Speaker 1 You've got to get there early to catch the nuts because they run very fast.

Speaker 1 But yeah, they're just like salty and really sweet and covered in dark chocolate and they're the best. Amazing.

Speaker 1 But I think I spent a lot of my childhood not being able to enjoy chocolate because of the sort of stuff that was brought into my house. Right.

Speaker 1 My dad's Greek and they sort of tend to come up the left-hand side of nice stuff a lot of the time for the sake, because of the sort of place.

Speaker 1 Like if I wanted a chocolate cake for my birthday, might they be like, here you go, chocolate cake? And it would just be brown cake.

Speaker 1 It's chocolate, it's brown, it's chocolate. And then you're on top, you'd be like, and then, but just all the things that you want it to be, there'd be a sort of replacement.

Speaker 1 So like, like a sort of very, you know, when you put honey in the fridge and it, and it sort of crusts over and you don't get to enjoy the smoothness So it'd be a sort of brown coloured flavorless cake that is just the definitive it's just cake that's the flavor is cake

Speaker 1 and In the middle would be sort of some crunchy honey, but not honeycomb crunchy like like like cold crunchy

Speaker 1 and And just sort of with a smack but and then the the candles will have been in it too long and the wax would have sort of been chipped not melted onto it, but sort of chipped over time because he would have prepared it in the morning.

Speaker 1 And you're like, I don't, this is only just food now. This is like a prop.
It's like a prop of a cake. Yeah, exactly, yeah.

Speaker 1 I mean, I'd probably pass a prop cake and ask for a slice of that in comparison. But yeah, so I have an odd relationship with chocolate.
Now I really, I think, just generally with all food, I spent.

Speaker 1 I mean, my dad, oh, I should also add that my dad's a chef.

Speaker 1 Okay.

Speaker 1 Absolutely no excuse for that awful cake. Huge reveal.
But it's that is that classic thing of not wanting to do what you do at work when you get home. Right.

Speaker 1 But not acknowledging it. You don't ever hear a chef going, I don't want to, I'm going to cook shit stuff tonight.
Yeah, yeah.

Speaker 1 They go, I'm going to, they're like, no, it is as good, but they just don't put in as much. Just something easier, yeah, yeah, yeah, yeah.
I mean,

Speaker 1 it's only for the people he loves. He's not going to bummer.

Speaker 1 His lit ears are. He loves most of the world.

Speaker 1 Yeah, I mean, I've seen some hell. And just, I mean,

Speaker 1 talking about the people he loves, that includes himself. I mean, I've seen him push himself through some bad shit for the sake of not having to put in any effort.

Speaker 1 I once saw him, he once, I remember, I've got this vivid memory. I was like 14.
I remember being sat in the living room on a weekend watching TV and I was eating an orange or something.

Speaker 1 And he came in with a metal tray. And on it was a pile of chicken bones with

Speaker 1 nothing on them, no meat on them, like about six garlic cloves, a raw onion,

Speaker 1 and like some very, very flaky chilies, just like an unpickled.

Speaker 1 And he just sort of sat down and started, he went, what are you eating? I was like, an orange.

Speaker 1 And he was like, huh. And just started tucking into this stuff, popping the garlic in.
And like, he bit into an onion. And I was like, all right,

Speaker 1 what are you doing? What are you doing? And he was like,

Speaker 1 he was like, what? Do you think it's bad? Because it's an onion? This is not an onion. It's an apple.
And Cypress onions burn your heart.

Speaker 1 Okay.

Speaker 1 Continue. And then started crunching through the bones.
And the weirdest part was that when I peeled the orange, I'd left the peel on the side and I saw him eyeing it up.

Speaker 1 And he was like, you're going to eat that? And I was like, what day is this for you? I know you eat weird stuff, but I'd never seen you. Why have you just suddenly decided to do this today? So, yeah.

Speaker 1 Whereabouts is he a chef? Insane. He was like, he was pretty good.
I mean, he's quite old now.

Speaker 1 He's nearly 80. So he

Speaker 1 was a very successful chef up until I was born. Right.
And then he was about 50 odd and decided he didn't want to do the long evening hours.

Speaker 1 I mean, he'd been doing it for he started when he was like 19. He had to have his knees replaced because he spent so long standing over a hob.

Speaker 1 Did he eat his old knees?

Speaker 1 Yeah, yeah,

Speaker 1 it's like the placenta, it's a traditional chef thing. You get all your staff from over the years together.

Speaker 1 You all eat the knees.

Speaker 1 Ceremonial things. Cheers.

Speaker 1 Cheers at his own knees with someone.

Speaker 1 A little hollow clip-clop sound like two coconuts for a horse.

Speaker 1 Good on him.

Speaker 1 But yeah, so he,

Speaker 1 that's insane. By the time he was like, I was like 10, I think he'd bought a Greasy Spoon Cafe in Queen's Park, so he spent most of the time doing that.
Cafe 3-star, it was called.

Speaker 1 Oh, that was in his words. Because you've got to be honest about this thing.

Speaker 1 Good on him. But I mean, it wasn't, it was called that when he bought it, and we were like, change it.
Anything else?

Speaker 1 This is very nice, actually. Stars in the sky.

Speaker 1 Orion's belt and stuff. Yeah,

Speaker 1 picture the pattern for yourself in what order they're in.

Speaker 1 But yeah, but before that, he was cooking. He was doing, he was like, he was an assistant to the first ever celebrity chef, a guy called Robert Carrier.

Speaker 1 He was like the first guy to do sort of zhuji, Ainslie-Harrier-esque cooking on TV. And he was like the little Greek guy in the background shitting himself and wondering what camera was.

Speaker 1 With a plate full of chicken bones. Yeah, yeah, yeah.

Speaker 1 Might serve that up again. The chicken bones again.

Speaker 1 Let's start you off with some water.

Speaker 1 Do you want some still or sparkling water? It's a night out, isn't it? Yeah. Sparkling.
Sparkling. Splashing out.
I get tap water whenever I want it at home. Well, it's not tap.
It would be sparkling.

Speaker 1 Oh, it can be, well, it could be. Could it not be taped still? You could have tap, you could have bottled still, you could have sparkling.
I will generally go for a tap.

Speaker 1 But

Speaker 1 as we're dreaming, sparkling, I can afford it tonight. Yeah, oh absolutely you can afford it tonight.
What is an amount that you wouldn't spend on sparkling water? Good question.

Speaker 1 That is a good question. And we're talking a tall we're talking a tall bottle not a handheld.
Yeah, yeah, not that you can't hand-hold a tall bottle, but surely

Speaker 1 if you that's extravagant. It's a yeah, we're talking a two-hander not a one-hander.

Speaker 1 I would probably how much would you expect to pay first off? See, I'd never really get sparkling water, so I don't know.

Speaker 1 Like, I'd always just go tap water because it feels like a waste of money getting any fancy water. Expect, like, for three quid or something.
It is mad, that, isn't it? Yeah, it is mad.

Speaker 1 But I would agree. I was picturing, I think

Speaker 1 I've seen of late a sort of four quid. That feels like

Speaker 1 the general going rate for a bottle of water with bubbles in it.

Speaker 1 Fiverr is probably a tipping point, isn't it? If you're like, that's a fiver. That's where you start, yeah.

Speaker 1 You can give me a note and you won't get anything back from that. Right, yeah.
Yeah, that would be too much for bubbly water. Because tap still and sparkling is basically, it's all the same.

Speaker 1 It's all the isn't it yeah yeah got the same traits i i would definitely not pay six pounds five pounds it depends what day you catch me on

Speaker 1 that's a weekend that's a weekend price yeah if i'm

Speaker 1 also who i'm with if it's a date

Speaker 1 you know you don't want to be you don't want to turn down any you know you don't go no i'm not paying five pounds for the water because then that really sets you up as i'm going to be this guy but what if it is five pounds you you say i'm not paying five pounds i'm paying six pounds yeah i'll just show off yeah six pounds you got any six pound stuff Yeah, I've got six pound water.

Speaker 1 Yeah, can I try it, please?

Speaker 1 Yeah,

Speaker 1 exactly. I'm big time going sparkling.
Yeah, pop roms off bread.

Speaker 1 Pop roms off bread, Jamie. Now, this is where I'm starting to wish it was just me.

Speaker 1 What I enjoyed about that is I know for a fact Jamie's heard the podcast before, so James did it as loud and as quickly as possible to try and catch you off guard, and it worked. It really did.

Speaker 1 I deliberately did not ramp up to it in any way. Made sure I jumped in there when we were mid-sentence.

Speaker 1 for the listener, he shat himself. I'm going to hold my hands up.
Took me by surprise.

Speaker 1 Everyone's got a bit scared of that one. My finest one yet, actually.

Speaker 1 The huge reveal as well is the back legs of my chair are tipping off the edge of a stage that we're sat on.

Speaker 1 And behind that is a window that might be open. I could have gone back.

Speaker 1 We've been looking at you going, well, at least we've got that good story about his dad.

Speaker 1 At least we got that off the bed. Would you put it out? Would you put this out? Absolutely.
If I'd fallen out a window. That'd be the next episode.
Have to.

Speaker 1 It would be sort of Jonathan Ross, Russell Brown, Saxgate. Yeah, who would be exactly like that?

Speaker 1 It's neither of you working for the podcast again? They just replaced it.

Speaker 1 With Ape for Acast, yeah.

Speaker 1 There's no way you're not working for Acast. I know, you think so? Yeah.
I can't believe they didn't ask for permission before launching the.

Speaker 1 Should have taken him to court when they started out.

Speaker 1 Wait, so what was the question? Did it. Popdoms or bread.
You could have shot me again.

Speaker 1 You didn't expect it that time, Jane.

Speaker 1 I wanted to be in charge of it for a second second in my life.

Speaker 1 I mean, don't get me wrong, a poppadum is almost too exciting an experience to top a meal for my liking. And also,

Speaker 1 I can't do a curry anymore.

Speaker 1 I've got stomachy stuff. Right.
Not poo-y per se, more ulcery, acid-y. Oh, and that's it.
That's worse because at least a poo is satisfying, right? Right, yeah, exactly.

Speaker 1 It's like, but that's, you know, that's the giggle you get. It's like, oh, tomorrow it's going to be hard.
It's like, for me, it's like, oh, I'm going to die. Yeah, it's going to be really painful.

Speaker 1 Yeah.

Speaker 1 I do take, I have a problem with curry culture as well off the back of it and that whole like going turning up and being people like, oh, what do you reckon you're going to have?

Speaker 1 And I'm like, oh, I'm going to probably gonna have a coma. And they're like, oh, you're an asshole.

Speaker 1 Why don't you have a thing that I think is really

Speaker 1 nice and fun? Like, oh, because it would be agony for me. And they're like, have a bindaloo, have one anyway.

Speaker 1 Why don't you want the thing that I enjoy in your mouth? Yeah.

Speaker 1 I agree, I agree.

Speaker 1 It's a bit laddy, isn't it? And a bit. Well, but Laddie's fine.
Oh, God, I'm a lad, mate. Please.
I love it. But I am.
It is a sound. So you're having a corner, mate.

Speaker 1 See,

Speaker 1 I wanted to lure you into making me feel bad, actually.

Speaker 1 I enjoy it as a lad.

Speaker 1 But yeah, I... Popadoms to me, when I have one, it makes me think, oh, I might be about to have a curry, which I'm just never really doing.
So it's like a horrible sense memory

Speaker 1 thing. Yep.
Yeah. Yep.

Speaker 1 So it's like, oh, that's a long exhale. Yeah, and also, it could have been any of us.
I've learned that recently with recording. An exhale or a ts.
That people can, you can confuse people.

Speaker 1 That could have been it. Oh, yeah.

Speaker 1 Think about that. Future episodes can make whatever noise I want, like a random noise.

Speaker 1 I'm just saying, I'll just let everyone know that exhale was Jamie. All right, yeah, yeah, fair enough.

Speaker 1 But it's also

Speaker 1 stealing curry from someone who works in comedy is, I think, I think if you were to say what like on the comedy, when I go to Edinburgh or any comedy festival, curry is the thing, right?

Speaker 1 It's a sort of a slog of a meal where everyone sort of like takes the giggles they've had for today and shares them with everyone

Speaker 1 over a chutney. Yeah.
You know, it's not too expensive, but it is a treat. There's a banquet going on.

Speaker 1 They'll open late as well, crucially. Yeah, there you go.
See, I'm not, I enjoy curry now and again, but I'm not as obsessed with curry as some people, I don't think.

Speaker 1 I find that it's too much food, you end up too full. Diabetically, it's a very difficult thing to handle.

Speaker 1 handle right like i'll see the i'll see the effects on my blood sugar levels for the next sort of 24 hours if i really is it a sugary number occurry it's high carb and high fat which is a brutal combination because it slows the absorption of the carbohydrates so it's just and that's podcasting yeah

Speaker 1 welcome to the podcast hey

Speaker 1 yeah

Speaker 1 but i do i do enjoy the flavours but i just think it's too much i think we've the british twist we've added to uh indian food is that we've just doubled the volume, right? Right.

Speaker 1 I just think it's a bit heavy.

Speaker 1 I see you, yeah. Well, we're together then in that, yeah, but in that so my answer to that is bread.
Yes,

Speaker 1 my very long answer to that is bread, and it's bread. There's my favourite restaurant in London is a restaurant called Pidgin, uh, uh, and it is the bread there is on another planet.

Speaker 1 Where's Pidgin? It's uh Wilton Way, okay, uh, in

Speaker 1 I think it's closer to it's it's a hackney restaurant, yeah, but it's uh they it's like a potato bread. Okay.
And it comes with a brown butter with some salt on top. And

Speaker 1 it's not the most expensive of the treat restaurants. Yeah.

Speaker 1 But

Speaker 1 annoyingly, I mean, and it's all great. They change the menu every week, but no matter who I take, they're always like the best part of that was the bread.

Speaker 1 And it's no disrespect to the rest of the cooking. The bread is just unbelievably memorable.
Great.

Speaker 1 But what I'm also saying about the bread is I want an even number of pieces because having to cut one in half is hell on earth. Yeah.

Speaker 1 I don't want that moment where you're sort of cutting in half and both people are eyeing up sort of who's got the bigger half. I don't want to have to go through that when I'm trying to enjoy it.

Speaker 1 You can have your own plate of bread. You can each get

Speaker 1 fantasizing. Yeah.

Speaker 1 Shit. Also, cutting bread, if you're going to share it, isn't it? If you're the cutter, you've got to steady the bread roll with your hand, which means that's the bit you're going to stop it.
Right.

Speaker 1 So whether you like it or not.

Speaker 1 I mean. And you have to appear generous.
And you're talking about this from a hygienic point of view. Yeah.
Right. I guess you're taking people to this place that...

Speaker 1 Well, I think it's an honour to take have the fingerprints. Yeah,

Speaker 1 like it's fine.

Speaker 1 Let's move on to your starter. We'll get into the main bulk of it now.
I've found this work very stressful thinking of this list, actually. Yes, good.
Have you two even... Have you two...

Speaker 1 Have you two got your list? I wouldn't be able to do it. You wouldn't be able to do that.
That'd be impossible.

Speaker 1 It's ridiculous for me to ask for someone. I think it's unfair.

Speaker 1 One day we will.

Speaker 1 I think one day we will. Yeah, one day we'll have to do it.
We've got landmark out there. You've got to know that you can't make up what people do.
Yeah.

Speaker 1 But, like, I mean, you know, there's been a few episodes where, like,

Speaker 1 something someone said has reminded me of something that I really like. And I've thought, oh, that might be on my list, actually.

Speaker 1 But...

Speaker 1 I think I won't reveal what it is, but I think we might have the same dessert. Yes.
You're not going to reveal what it is. Not here and right now.
We'll make my episode a special episode.

Speaker 1 We'll tell you after. Give people a reason to listen to my episode.

Speaker 1 I'm going to push you out the window later, mate. So I think I'll be pretty special.

Speaker 1 Don't worry about it.

Speaker 1 I'm going to start by saying I think the starter is often the best course.

Speaker 1 Well, I'm with you on that. Yeah, Ed is a big old starter.
I'm the starter boy. It gives people room to experiment and have a good time because it's not a huge amount of commitment.
It's a little...

Speaker 1 Little portions. Yeah, exactly.
Lovely stuff. But

Speaker 1 I've sort of...

Speaker 1 I had to think, I think, I thought so hard about it and felt so bad for all the stuff I'm leaving out that I just, I've gone very basic for just a food stuff that I love and that is pickles or Gherkins

Speaker 1 I'm a fanatic and specifically a sort of American deli pickle that's like half like a dill a dill pickle sort of yeah have you been to

Speaker 1 I mean it's a

Speaker 1 I feel like it's like saying, have you been to Big Ben?

Speaker 1 Have you been to Katz's in New York? Yes. Yeah.
The pickles there are. Yeah, incredible.
They're another universe.

Speaker 1 And they give, they just come with, I remember the first time I went, went, I saw that someone had this whole plate of pickles next to their sandwich, and I was very Britishly being like,

Speaker 1 How do I, I can't see the pickles on the menu, how do I wear those?

Speaker 1 And they just didn't say anything in return, and then they just arrived with my sandwich, and I just, I almost couldn't eat them because my fists were so clenched with happiness.

Speaker 1 Um, just bobbing for pickles on the plate, absolutely amazing. I stayed on the same, Nelson was in New York, I was on the same street as Katz's.

Speaker 1 So it was open late as well. So, like, obviously in the daytime, you can't move.
It takes ages to get get in there.

Speaker 1 Going in there in the evening was a joy. Although I didn't go in there, I just went in there and,

Speaker 1 I mean, it won't surprise anyone who listens to the podcast regularly. But I just went in there and just got some cherry pie.
That's what I went in there. Did you not? Yeah.
Really?

Speaker 1 I just went in there and got some dessert pieces. Who took you to Cats's for the first time, James? Ed Gamble took me to Catsus for the first time.
Really? Reuben? Yeah, well,

Speaker 1 I go Ruben A. Ruben with Pastrami.
Right. Is what I do.
You don't do a mix-up? I don't do a mix-up.

Speaker 1 Just Reuben with Pastrami, plate of pickles, a pint of that, the specific beer that brooklyn brewery do for them oh yeah lovely so good celray soda is what i get there oh no like a celery soda it doesn't taste like celery and in fact you can get have you been to monty's i don't think i have oh my god

Speaker 1 i'm so happy to introduce you to this cat says it's basically in london in the form of monty's oh my god it's a place in hoxton and the reubens are unbelievable and they do all the same sort of drinks and stuff oh great it's so good we're going yeah we're going there absolutely on the list there's actually i think there's like a few now.

Speaker 1 It's become a, I think they've just opened up a couple more around. It's really good.
I'm not on board anymore then if

Speaker 1 they've branched out and only goes.

Speaker 1 You're right. You're right.
You're right.

Speaker 1 You would like pickles from Katzu's deli. I think that's what I'm having.

Speaker 1 There were a few second options that I just want to bring up. There's a brisket roll at Smokehouse in Canterbury, which is around the corner from here.
Yeah. There's a starter.

Speaker 1 And it has this, there's a mayo. It's gotchujang mayo, which is like a spicy mayo.
It's like a career, that's like Korean chili.

Speaker 1 Yeah, it's like a chili bean paste, I don't know, fermented, but it's, I mean, that is on another planet of deliciousness.

Speaker 1 I feel like it might be a

Speaker 1 clash with one of my mains, so I'm just going to stick to the pickles and enjoy myself with those

Speaker 1 and just and just allow the sparkling water to just dissolve any brine. Although, I'll go for the brine.
At uni, I used to, people used to, I'm a briner, yeah, yeah.

Speaker 1 At uni, people used to be like, you know, if you give Jamie a tenor or down a jar of brine, and I'd be like, well, I mean, I'm, yeah, yeah, but oh, oh, God, don't make me do that in there.

Speaker 1 Oh, you nasty sods. Judging.

Speaker 1 Yeah, yeah, yeah. And they'll like, they leave, and I'm finishing it off.

Speaker 1 Fairly, you spent the first five minutes of this podcast going, oh, my dad's a weirdo, he ate a whole onion, and literally five minutes later, you're going, yeah, I'll down a jar of brine.

Speaker 1 I don't give a shit. I love it.
I'll pretend that I'm doing it for money reasons, but

Speaker 1 actually. You're right.
And actually, it was me with the bones and everything.

Speaker 1 That was you, your dad. Dude, you've had any food near Jamie.
Yes, my dad's a very safe eater. Rubbaging through the bins like a fox.

Speaker 1 You know the pleasants in London. And there's that pub that's at the bottom of the stairs and they do food there.

Speaker 1 And for a while, they did basically deep-fried pickles. Great.
I love fried pickles. Oh, yeah, so good.
And I used to have them often when I went there, even though

Speaker 1 it would... Because the problem with deep-fried pickles is you bite into them and they're so full of juice.
Yeah, yeah. And it's just the temperature of lava.

Speaker 1 And it really hurt me every single time and I kept on getting it because I liked the taste of it so much, but it was a really unpleasant experience. Yeah,

Speaker 1 I know, yeah, yeah. And you get the fat and the fat as well.

Speaker 1 It's like

Speaker 1 the fat and the water from the pickle are encouraging each other to be hot. Yes.

Speaker 1 Be hot, be hot, be hot. Be hot.
No, you, but. Okay, we're both hot, great.
Blue cheese dip with that? I can't remember what dip it was. I wouldn't say no to that, though.

Speaker 1 Yeah, that's what they do at meat liquor. I know you're not a fan, James, but they...
You're not a fan of meat liquor? No. I went to meat liquor once and I just thought it was too dark.
As it

Speaker 1 Automatically, like,

Speaker 1 I think no matter what your opinion on Meat Liquor's food is, I think everyone would agree they don't need to make it feel like you've joined a satanic concert when you go in there. Yeah.

Speaker 1 Actually, once I was in there, and a lady came up to me and literally was pointing at the deck on. She went, Do you approve of this?

Speaker 1 I didn't know her. She was like, Do you approve of all this? I was like,

Speaker 1 well, no, no. She's just like, what's that meant to be? I went, I think that's like a goat's head and some blood from that of the goat's head.
She's like, well, who's who's putting that on there?

Speaker 1 Why is that there? I'm actually on board with all that. Yeah, you like all that.
I always like what his tattoos look like.

Speaker 1 The same person who does those tattoos is the person who does the interior designs. They're all meat liquor tattoos.

Speaker 1 Such a specific request.

Speaker 1 I need to find that guy for my body. He's a meat liquor guy.
I've got a big fried pickle up my right leg.

Speaker 1 I bet if you were to turn the lights up, it would just sort of look very and it's like a sort of swimming pool foyer or something. Yeah, yeah.
Very sterile and sort of. It's like a night.

Speaker 1 Yeah, if you see a nightclub nightclub with the lights on, it's just it feels really bleak. And suddenly all your tattoos don't make sense to you.
Yeah, I'm like, oh god.

Speaker 1 I'll tell you what as well, nightclub, you turn the lights on,

Speaker 1 the sweat smell increases. I'm not sure that's true.
I'm going to stand by that. You can smell the sweat more when the lights are on.
How hot are these lights that they're bringing out?

Speaker 1 Yeah, well, exactly.

Speaker 1 But, you know, in the dark, I don't notice it as much. You turn the lights on, like, this place sticks of sweat.
I think I know what you mean, actually. So

Speaker 1 you're a brine, aren't you? Like a bit of brine. I'm hitting the hot.
I'm hitting the hotel. Pickleback.
Had a pickleback. I wouldn't do a pickleback because I think it would...
The combination of...

Speaker 1 I shouldn't be having brine anyway for the acid probs. So combining whiskey with that is like putting a gun in my mouth.

Speaker 1 So what is that just to refresh me?

Speaker 1 A shot of brine and a shot of whiskey or bourbon specifically, I think.

Speaker 1 You can buy like brine as pickleback. You can buy it in like the

Speaker 1 spirit section of a supermarket now. What, like just the brine that you brine? And it's effectively just like

Speaker 1 Miss Hamisha pickle brine, but they're selling it in a fancy bottle for like eight quid.

Speaker 1 I would buy that. Yeah.
Yeah. I mean, yeah.

Speaker 1 You're making two quid out of that, right? Yeah.

Speaker 1 Exactly. Yeah, he's done the whole thing.
Well, I'm an investor in the Miss Hamisha

Speaker 1 universe. Yeah, so it's like a brine chaser.
Right, okay. Yes.

Speaker 1 I don't think I would do that. It's actually delicious.
I don't know no one was asking me.

Speaker 1 It's a salty shot. It's a salty shot.
You liked it. I like it, yeah.
Did one in Bodines once. Oh, really?

Speaker 1 Oh, a burnt end in Bodines is a thing to be told, isn't it? Absolutely.

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Speaker 1 We're going to his main course now, and I get the feeling

Speaker 1 that we're maybe going to get some beef at this main course because you

Speaker 1 nodded to it earlier. Yes, yeah.
I've been dropping clues everywhere. The callbacks are going to alarm.
The amount of foreshadowing in this episode is amazing. It's an Edgar Wright film.

Speaker 1 Yeah, yeah, yeah, yeah. Yeah.
One of my courses is going to be

Speaker 1 eaten while dangling out of a window.

Speaker 1 I know an era window. It was just a reference to that at the beginning.

Speaker 1 Are we doing Maine? Yeah. Yeah.
So this is another foreign delicacy from the States. Again, I just love what they've got to offer over there.

Speaker 1 I mean, oh, don't get me wrong, London's food scene is wonderful. I want to just doff my hat to that.
Yeah, but have you been to Pine and Crane in LA? No, no. Oh, man, alive.

Speaker 1 There's this Taiwanese place. And my friend went, oh, you're going to quite like this place.
And as you do with things like that, you're like, no, I won't.

Speaker 1 Anyway.

Speaker 1 Who knows more about food? I think it's me.

Speaker 1 Any recommendation is always met with an immediate no. Yeah, sure.

Speaker 1 Watch this film. Why?

Speaker 1 No way.

Speaker 1 I'll watch the films that I choose. Thank you.
But

Speaker 1 so yeah, it's a Taiwanese place and it just is everything I want that sort of food to be. I kind of feel like there aren't that many

Speaker 1 Chinese or Taiwanese

Speaker 1 I love Chinese and Taiwanese food so much, but I feel like there aren't that many restaurants in London that really get me going on that side of things.

Speaker 1 Yeah, I've certainly the best ones that have taken it to the next level have been in America.

Speaker 1 So, we went to an amazing place in New York called Kings County Imperial that's like a Sechuani, but like where's that? Uh, it's in Brooklyn. Oh, nice.
Ed was very clever about it.

Speaker 1 Ed booked it and did not tell us that Sechuan stuff is meant to make your mouth numb and stuff, right?

Speaker 1 But he deliberately didn't tell us it was going to be fun for him. And it was fun.
Like, me and John Robbins immediately were going, looking concerned. I'm like, does anyone else?

Speaker 1 So I thought, I thought there's something wrong. it's New Year's Eve and I'm dying? Um, but like, it was delicious, makes your mouth numb, and then there's these soup dumplings.
Oh,

Speaker 1 putting a soup dumpling up when you got a numb mouth and just feel it burst over your num tons, it's so good, yeah, yeah, oh, come now. So, uh, and also in New York, um, mission, mission Chinese.

Speaker 1 I've never said that before, by the way. It felt right.

Speaker 1 Wait, wait, mission Chinese. Mission Chinese.

Speaker 1 They do a dish there called thrice cooked bacon. Oh, really? It's just incredible

Speaker 1 bacon-y pork. It's just this amazing chicken bone um with like sliced like rice cake like mochi stuff in like sesh one pepper sauce it's incredible but i've not had any food like that in the uk

Speaker 1 maybe there is maybe we're overlooking it silk road is pretty good in pecking that's quite nice yeah yeah wait wait wait did you have a i'm just gonna say if there's any listeners who know of any really great time these chinese places uh in london in the uk then uh tweet us up let us know i think what i'm talking about is like i'm sure there's some really nice authentic places in the uk but i think i'm talking about like swish hipster places.

Speaker 1 Oh there's yeah Swish hipster I think there aren't that many.

Speaker 1 There are loads of like upmark like Zhu XU in London. Oh that's great.

Speaker 1 That's in my top five in London. That's amazing.
That's a Taiwanese place. But it's incredible, but it's like a special night out.
It's not just like a...

Speaker 1 Well, there's something like, I would say, Tao Tao Zhu for me

Speaker 1 in

Speaker 1 Chinatown is like a really good Chinese place. Yeah.
And I love it. I think I still haven't experimented enough.
Maybe. I think I'm the same.

Speaker 1 The Wasabi King Prawns. Shout out to the Wasabi King prawns.
They're so good. They're clear your nostrils out.
I absolutely love them. That's the main thing.

Speaker 1 He sticks them up his nose.

Speaker 1 They're in the sort of. They're by VIX in boots.

Speaker 1 Yeah. I love that feeling of wasabi just going up your nose.
Oh, yeah. A wasabi peanut is a lovely, lovely, lovely thing.
I used to

Speaker 1 think it was quite funny in a pub if you got like a little half-pint glass of wasabi peas

Speaker 1 to down the whole thing like it was a pint of beer. Yeah.

Speaker 1 And I did that and you like crunch them all down and then it used to be really bad. I'd have to run to the toilet.

Speaker 1 How many times did you do that?

Speaker 1 A couple.

Speaker 1 Always with a couple of times. Always with friends? Always.
I don't know if I'm not friends with them anymore. They probably won't hang out with me in public anymore.

Speaker 1 Came back to the toilet, they were all gone. Yeah.

Speaker 1 Not another group of friends.

Speaker 1 I'm beginning to see why now.

Speaker 1 But also, oh, shout out also to the Vietnamese strip near my flat in Hoxton. Really, really good.
Loads of good places there. Bun bun bun and faux house.
All really nice.

Speaker 1 Boy, I haven't even said the thing. Yeah, sorry.
so pining crane. It's my fault.

Speaker 1 I'm sort of doing excuses on the end. Look, we are kindred spirits.

Speaker 1 That's what I'm picking up. Three kindred spirits here.

Speaker 1 If we talk about any food, we have to go on for ages. Oh, God.

Speaker 1 Pine and crane, really nice.

Speaker 1 So I'm going there and I'm having, they do a bowl of noodles called Dan Dan noodles, which is just noodles in a peanutty sauce with cucumbers finely sliced on top and some peanuts in just a nice soy saucy, like very, very mildly spicy sauce.

Speaker 1 And it's just fresh heaven.

Speaker 1 And it's not expensive.

Speaker 1 It's really like, that's like, you know, when you buy something these days for about nine quid from a restaurant that's really nice and you get a full meal out of it, it's unbelievable.

Speaker 1 So I ordered that and a load of sides, one of which is a beef roll, which is like a, it's like a duck pancake, but the pancake's really thick and the beef is like long, long, thin slices with hoisin and and cucumber and it is it just it's so fresh and good yeah i feel like you just you you're expecting there to be a sort of uh battered gherkin esque quantity of oil that's going to explode with something like that but it just goes in clean boy

Speaker 1 and then uh and then some uh pot stickers with that as well they do really nice uh pork pot stickers with aubergine in them i'm a big

Speaker 1 bagine boy yeah yeah

Speaker 1 uh and then uh and then a plate of these uh pea shoots just get that green flowing. Just the sort of food equivalent.
So hold on, if this one meal you can order. Yeah, because that's the kind of...

Speaker 1 That's. I wanted to pick something where I could have loads of shit.

Speaker 1 I don't just want a meatloaf. Yeah.
Yeah. At all, actually.

Speaker 1 I don't think I've ever had a meatloaf. Oh, what? I haven't wanted to.

Speaker 1 We've talked about this on the episode. I feel like I've talked to Ed about it, but yeah, I've got a meatloaf in Cheesecake Factory.
Yeah. He went to Cheesecake Factory and ordered meatloaf.

Speaker 1 That made me scream with laughter. It was the skinniest stupidest thing anyone's ever done.
I regret it so much.

Speaker 1 I went in there because I wanted a cheesecake, but then I felt like, oh no, I've got to be good and I've got to

Speaker 1 have a main because otherwise I can't have just put a mask. A famously healthy intro to cheesecake, a meatloaf and mash.
A meatloaf, yeah. And

Speaker 1 it was so huge, and I got so full on it. And then like

Speaker 1 barely forced this cheesecake.

Speaker 1 The last time I had anything meatloaf-based was I had a meatloaf sandwich at the diner in Camden and then I went down to the toilet and someone had done a shit on the floor.

Speaker 1 Did they preempt your shit on the floor? I was about to do that. From the meatloaf.

Speaker 1 At the cheesecake factory, do they have a waggamama approach to bringing stuff out? So it's like, do you mind if the cheesecake and the meatball comes at the same time? Oh, yeah.

Speaker 1 Everything just comes out when it's ready, if that's all right. Right.

Speaker 1 And the cheesecake is definitely already ready, so that's coming out. Yeah.
There should be some cheesecake on the table when you arrive, actually.

Speaker 1 Like that. Like a restaurant where there's already like each table has like a little

Speaker 1 mystery dish in the middle. And you choose your table.
And then like,

Speaker 1 you don't know. Those have a

Speaker 1 There's a mystery cheesecake in the middle, yeah. And when it comes to ordering your cheesecake, you can have you can you can order,

Speaker 1 or you have it for free, the one in the middle, or you can have that one for free in the middle. Oh, nice, that's quite fun, innit? Like a sort of uh Bertie Bots every flavor cheesecake.

Speaker 1 Oh, yeah, yeah,

Speaker 1 a bogey.

Speaker 1 Oh, no, I've got the bogey cheesecake,

Speaker 1 Bertie Bots beans, either. Like, I bought them for my nephews and stuff.

Speaker 1 It's fun, isn't it? Funny finding some of that.

Speaker 1 But it is mad that they actually have stuck with the premise of Bertie Bots. One of them tastes like sick.
Yeah. It's like, oh, wow, what have they done to make it actually taste like sick?

Speaker 1 Oh, that tastes horrible. It's horrible for me.

Speaker 1 JK Malin's sick. Unlucky.

Speaker 1 That's what she does, actually. Every year, JK Malin is just sick in a big bucket and then they use it for the Bertie Bots beans.

Speaker 1 Imagine there's a meeting that would come before that. Just sort of talking about it.
She's like, yeah, Sean. Do you want me to do it now?

Speaker 1 Happy Friday to be my sick. Absolutely happy for Fritz to be my sick.
Mine's my idea, so

Speaker 1 tweeting about it. It's pretty exciting.
Here's a photo of me doing a sick.

Speaker 1 Pouring them into the bean molds here. Pouring the sick into the bean molds.

Speaker 1 Is that how it would work? Sicking into a bean mold. We've actually got the bean mould here, JK.

Speaker 1 Two minutes I'll just do it now.

Speaker 1 Don't worry, all I ate on the lead-up to it was nice Bertie Bots beans. So that's all you're getting.
It's really

Speaker 1 good. So it's quite a high acid.
Yeah,

Speaker 1 if I was her, I'd do that. I'd just eat Bertie Bots beans and sick them up, and then they're the sick beans.

Speaker 1 So I've made the mistake, having been to LA a couple of times, often alone, I've made the mistake of going to these sorts of restaurants and then over-ordering massively. Right.

Speaker 1 Would you say your main is over-ordering, or is that just the right amount of food? It's a sh you'd, you'd, that's probably enough.

Speaker 1 Do you know what? I would eat all that. Yeah.
When I, because I'm in LA also.

Speaker 1 Rarely, it's like. I don't over-order and eat all of it.
Right, yeah. Oh, it's definitely an over-order.
I'd feel like terrible afterwards, but not as bad as I'd feel if it was all bad stuff.

Speaker 1 Yeah, I kind of feel like I doing this list, it was difficult because I didn't know whether to go for nostalgia or what I like now.

Speaker 1 Because there's so many things that I have such fond memories of when I go back to eat it, I'm like, fuck, that's not, that wasn't nice, was it?

Speaker 1 Actually, ever, I was just, I like, I don't want no, look, I think Wagga Mama's is a great establishment, but the other day I had a katsu curry there, and I and I haven't been there for ages,

Speaker 1 and I was like,

Speaker 1 oh, this, it's not as nice as like a really good, like, my mate, someone did me like a homemade katsu curry which I didn't think was possible a few weeks ago like surely it's just like Wagamamas

Speaker 1 right yeah and it was unbelievable and I think it's because it's like is Wagga Mamas is it like is it fresh is it what is it is it good quality stuff I don't know I think it's fly

Speaker 1 yeah yeah

Speaker 1 it's a chain restaurant and they're you know they're knocking out a lot of meals a day so they have to right yeah because they not actually it's in that world of like pizza express and stuff like that

Speaker 1 but it's also a decent chain but isn't pizza express like a is it a frozen dough? I mean, I don't care, I like it all, yeah, but I was like, there's something about this that isn't amazing.

Speaker 1 Anyway, the point I'm making is the binding crane thing is so fresh and like good quality stuff that you don't feel like shit, you just feel stupid for ordering so much. Yeah, yeah,

Speaker 1 also, katsu curry is one of those things that's never the first time you have a katsu curry, it blows your mind because it's so salty and delicious, and you really love it.

Speaker 1 You can't find what why is it sweet? In what way is it sweet? Yeah, yeah, yeah, yeah. But then finding one that's as good ever again,

Speaker 1 you have to do do stuff like have a homemade one or something like that or one in a really fancy one because otherwise you just it's just it's never as good as that first time when you were like oh wow what's this yeah yeah yeah yeah yeah like your first gig yeah when you go and see katsukari at a gig for the first time

Speaker 1 they'd only open a show

Speaker 1 they

Speaker 1 so we've got beam we got green shoots right yeah so pea shoots oh you're gonna have to recap this at the end aren't you like a bowl of noodles sandan noodles pea shoots uh pot stickers, and beef.

Speaker 1 Do you know what a good pot sticker is for me? There's nothing more disappointing to me about a dumpling than when it doesn't have that nice browned side. Yeah, you mean the brown side.

Speaker 1 You know what I mean? Absolutely. And I feel like you very rarely get that.
People usually aren't. But I think that is just me being ignorant.

Speaker 1 And that's just because that's the difference between a fried dumpling and a boiled dumpling. Yeah, I think, but I would never order a boiled dumpling.
I don't know why.

Speaker 1 I don't mind a bit of sliminess, but you have

Speaker 1 the fried bit as well. Off for sure.
But often they don't specify. Like, if you're getting it as a takeaway, it'll just say dumplings and you've just got to cross cross your fingers for three hours

Speaker 1 to know why I've specified the amount of time.

Speaker 1 That's a long time as well. They've got a brown side.

Speaker 1 The dark side of the dumplings. Me and my girlfriend were in Japan recently and we just wanted gyoza.

Speaker 1 So we just wanted dumplings and we just found the nearest place and you just go up and sit at the bar and there's an iPad to order on. Right.

Speaker 1 And you just, all they do is dumplings and it's just by amount. So we like hit six dumplings and they brought these dumplings along.
Come on. They're absolutely incredible.
So we hit 20. Oh, yeah.

Speaker 1 And They brought 20 along and then we had another 20 and 20 of the same order.

Speaker 1 All the same. Pork and really? Yeah, just pork and like spring onion.
If it ain't broke, fried dumplings just constantly hitting reorder. It was phenomenal.
Constantly on 20. Constantly on 20.

Speaker 1 It's amazing. Never draw 20.

Speaker 1 Constant implies six at the very least. So you ate like 120 dumplings.
I don't know how many we ate, but all I know is

Speaker 1 there were two girls sat next to us who ate more than us. Wow.
Whoa. They were really going for it.

Speaker 1 I'm surprised more places don't do that thing with the button because like

Speaker 1 there's one thing internet shopping has shown us is that we are kind of fine with that.

Speaker 1 It feels like you're not even doing it. You're not even spending money.
You just press a little button and you've got the thing.

Speaker 1 You're not dealing with people.

Speaker 1 Exactly. There's a sushi place we went to like twice as well, two days in a row.

Speaker 1 Like a proper conveyor belt place, but you just hit what you want on an iPad and then it zooms along to where you're sat on the conveyor belt. And it's so much fun.
Yeah.

Speaker 1 And and and did you did you eat more than you needed there yeah of course well i do anyway but even more than that yeah because you're going to hear because you've got to see it zoom along yeah it's lovely to see food move that's all i want i just wanted to see it i just want to see it move it's like before it's so fresh it's like it's salmon leaping through the river catching yeah

Speaker 1 you're catching your teeth like a bear comes under the thing

Speaker 1 yeah and then you go down to the the rivers of japan and they are actually just sort of uh sushi-esque conveyor belts yeah that's what it is

Speaker 1 they're just sort of like flapping along on there. I'm so sad.

Speaker 1 I don't.

Speaker 1 I think

Speaker 1 my most shameful food quality, everyone has one, apparently, is

Speaker 1 I don't eat fish,

Speaker 1 any of it,

Speaker 1 seafood or any of it. And I don't respect myself for it.
I've tried it all.

Speaker 1 My catchphrase that I tried to get going as a kid was: if it swims in the sea, it doesn't swim in Jamie D. I tried to sort of make it

Speaker 1 a kid.

Speaker 1 I'd always spin my cap as I did it and pop on some shades.

Speaker 1 But all I was doing was sort of disappointing a friend's parent when I came over. I just tried to sort of make the whole situation cool.
I turned it to music as I said it.

Speaker 1 I don't think we should invite your odd friend Jamie over anyway.

Speaker 1 He did that rap about not wanting what I'd cooked.

Speaker 1 The fish fingers

Speaker 1 are going to eat.

Speaker 1 Always trying to take the edge off. And then I just skate around the table.

Speaker 1 Ironically, a fish, though, skate. Ah, there you go.

Speaker 1 You shouldn't be a. And when you eat skate, it is called skating around.
Yeah, yeah, it was skating, Jamie D.

Speaker 1 Oh, it's a shame. That's a shame.

Speaker 5 Oh, it's a huge shame.

Speaker 1 Especially, I mean, the crushing blow to my Greek family. I've got two uncles who are fishermen.

Speaker 1 I feel like you can probably, if you were to go into Cyprus, if you saw three men sort of walking around really sadly, it's because they know their nephew doesn't eat fish. Yeah.

Speaker 1 They sort of get up early in the morning to go for that walk to just shake it off every day, the shame of it. Imagine your uncles are only like catching the skeletons of the fish, though.

Speaker 1 You're perfect skeletons.

Speaker 1 Take them back to your dad.

Speaker 1 There we go, we caught your favourite.

Speaker 1 Favouritely, my uncles feed my dad.

Speaker 1 We all feed our brothers, right? Sure, yeah, that's hard. Yeah, even though they're in different countries.

Speaker 1 It's a very expensive habit, and they don't know why they got into it. Got another parcel of bones from Cyprus.

Speaker 1 Yeah, but yeah, they're red snapper guys, but they just cannot get it. And all the stereotypes are pretty true.

Speaker 1 The whole thing of being like, oh, I'm vegetarian. It's like, all right, we'll have some oxtail then.

Speaker 1 Have a very obscure part of the meat yeah um yeah but so yeah i never i've never experienced sushi sadly i've got a uh a question for you about something that i know you've eaten and that i've seen you eat uh and i wanted to know what it was like

Speaker 1 james has been watching you for many weeks yes what was the marmalade sandwich like in paddington too

Speaker 1 oh right okay

Speaker 1 well um because you made it look very nice do you know what it was you've eaten a padding sandwich surprisingly phenomenal i mean they were actually have marmalade in it yeah so they made a proper marmalade sandwich for you.

Speaker 1 Yeah.

Speaker 1 I tell you what, it was such a relief as well because,

Speaker 1 I mean, by the way, for any listeners, you won't know I'm in Paddington because I'm in it for one second.

Speaker 1 But I played a prisoner in that, and there's a scene where, so the prisoners are livid because they have to eat gruel all the time.

Speaker 1 And I mean, as authentic as they wanted to make the marmalade delicious, they made the gruel disgusting. Right.

Speaker 1 It was like a quinoa, a cold, sludgy quinoa porridge with like bits that you couldn't identify.

Speaker 1 But we had to eat it because there were like loads of close-ups where all they wanted to get was like you eating the food.

Speaker 1 And like, there's a few scenes where I'm sat next to Paddington. I got a two-shot with Paddington.

Speaker 1 But yeah, so the gruel was like disgusting. And then the scene comes where Paddington makes everyone sandwiches.
And they're fucking nice. Yeah.
Can we swear on this? Yeah. Yeah.

Speaker 1 I mean,

Speaker 1 especially back to marmalade sandwiches. I'm actually really happy to hear this.
A certain like

Speaker 1 that the Paddington sandwiches are as nice.

Speaker 1 James, I'm just

Speaker 1 calling bullshit.

Speaker 1 I know I'm in trouble.

Speaker 1 This is such a massive turnaround for you. For years, James refused to watch the Paddington films.
Oh, really? Well, the first one, and then because he thought the bear was weird and creepy.

Speaker 1 Shifty and creepy. Shifty and shifty eyes and creepy eyes.
And I was like, mate, you've got to watch Paddington. It's a fucking brilliant film.
I was like, no, absolutely not.

Speaker 1 The bear's shifty and creepy. I hate that bear.
Yeah, that's what I said. And

Speaker 1 I'll stand by it. You don't stand by it? Because then you went and watched.
Have you seen the first one? Dean Kevin.

Speaker 1 I watched both of them in one day over Christmas and I loved them. They were so magical and

Speaker 1 so funny.

Speaker 1 It was perfect film. Skipper was amazing.
Yeah, the second one, especially. Yeah.
Oh, I love it so much.

Speaker 1 Every single bit in it was amazing. I got over the fact that the bear is the creepiest thing in the world.

Speaker 1 Where's the shift? Where's the shiftiness? The shifty eyes. His eyes are all shifty.
His eyes are all shifty. He is a very magical bear.
He looks about all shifty and he's a very creepy.

Speaker 1 So I'm just got to call bullshit on this. You can't come out repping for Paddington suddenly.
Well, I can.

Speaker 1 Hey, this is a good

Speaker 1 thing to do in this day and age. So many people now refusing to change their opinions,

Speaker 1 arguing with each other. I'm just showing people you can do a turnaround short.

Speaker 1 People will criticise you for changing your opinions, but you know, I think I'm right now. I think that those Paddington films are magical and wonderful.

Speaker 1 And I also think I was right to initially think the bear was shifty and creepy.

Speaker 1 But it... So you've done what everyone does, is you've come out and apologised for your behaviour, and then you put a caveat right on the end of it.
Yes, that's what I've done. Yes, absolutely.

Speaker 1 But I'm very happy to hear that the sandwiches taste as well. Yeah, they were lovely.
And we all got, and as a gift, we all got given a jar of the marmalade to take home.

Speaker 1 It was very tangy. Yeah.
And I think that's what I've been looking for in a marmalade without realising it for so long. It was a very tangy malade.
Really? Yeah.

Speaker 1 That's a nice, thoughtful gift, though, for everybody, isn't it? Oh, yeah, lovely. And it had a little sort of false label by Paddington printed, so I didn't believe it was him.
Sure, sure.

Speaker 1 Big Tom Davis.

Speaker 1 It really makes me laugh. Imagine Tom Davis walking home with a jar of marmalade for some reason.

Speaker 1 That's a funny image.

Speaker 1 Tom Davis, just google him. He'd be tough with it as well, wouldn't he? Yeah,

Speaker 1 he'd be really happy with it. He'd be really happy with it.
Oh, thank you very much.

Speaker 1 That sort of stuff.

Speaker 1 Oh, that man knows his way around catering. My God.
Yeah, yeah, yeah, yeah, yeah.

Speaker 1 He always puts a nice, I mean, the shout out to Tom Davis, loveliest man in the world, always gets a big fat bit of bread to put everything on top of. So it takes in the whole meal.
Clever.

Speaker 1 At the end, all the flavours are just sitting there. There should be a name for that, like a moist maker, but not.

Speaker 1 It is a moist maker to an extent. In a way, but it should have Tom Davis's name in it somewhere.

Speaker 1 Any suggestions? I'm doing loads of tweeting us in. I never do this.

Speaker 1 I'm coming across. I'll give a break.
I'm funded. Tweet us in, guys.

Speaker 1 Any suggestions? This is a very specific request as well. If Tom Davis was to make a piece of bread that soaks up catering food, what would it be called?

Speaker 1 What should it be called? A juicy tom.

Speaker 1 All right, yeah, we got it. No tweets necessary.
Don't tweet. Please don't tweet.
It's a juicy tom.

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Speaker 1 What is your side dish? It comes to the side now. Oh, right, yeah.
Hang on.

Speaker 1 Let's have a recap. You've done something clever in that.
I think your main dish is almost made up.

Speaker 1 I think I can't really have extra. But if I was to dream big,

Speaker 1 I've been trying to find a place to slip this in, so I guess it is the side. Since I was about...
I've been having to...

Speaker 1 My parents started working evenings when I was about 11, so I had to start cooking for myself around then, and it would just be pot noodle every night.

Speaker 1 And I got sick of it after about two months, so I started trying to cook. And my dad's a chef, so I'd sort of ask him for advice every now and again.
Yeah.

Speaker 1 And the first thing he taught me how to make was a basic salad. And I think that was on my mum's request, just like if he's going to make it something good.

Speaker 1 And it was just get a head of lettuce, chop it up, and put olive oil, lemon, and salt on it. Yeah.

Speaker 1 And I've been, I've probably had that or a variant of that every day for about 20 years. Wow.
It is that because it's like

Speaker 1 a free meal. Do you know what I mean?

Speaker 1 You can have it and you can have your whole thing. It's like that's just eating water, essentially.

Speaker 1 Flavoured water. So you can have that and you can have a whole thing.
And it's a big, you can have a massive bowl of it. And it is so nice.
Refreshing. Yeah.

Speaker 1 And if you once, it took me about a year to get the levels right. And over the years, I'll sort of chuck in little things of spiced up in everyone again.
I've really got into a Yuzu.

Speaker 1 Do you have a Yuzu? Yeah.

Speaker 1 It's like a cross between a lemon and an orange, and it's really fucking nice.

Speaker 1 Get a little bottle of that, a little bit of that on it, and maybe a bit of soy sauce in there as well, instead of replacing the salt. Yeah.
That's taking you home.

Speaker 1 And some sesame oil instead of oil. Sorry, I'm just salivating now.
That's good. You've thought about the balance of the meal as well.
That's very nice. Does that salad have a name?

Speaker 1 Did your dad? No, but feel free to put a flag in it.

Speaker 1 Tweet is in with the.

Speaker 1 I'd like you two to tweet at me. Yeah, yeah.
We'll tweet you after that. We'll tweet you after that.
We'll just look at the name over the salad.

Speaker 1 Absolutely.

Speaker 1 Drink. Drink.
Oh, actually, that's a very neat seg.

Speaker 1 There's a place called Jidori near me, which actually does a very good katsu curry.

Speaker 1 And they do a Yuzu ginger beer, which is where I discovered Yuzu. And I was like, ooh.
Pop this in a salad, please.

Speaker 1 Can I take that home and pour it on my salad?

Speaker 1 I really like ginger beer generally and this just gives it a citrusy situation about it um which I can't deny and that was lovely so I think I went too hard on there was one Edinburgh festival yeah

Speaker 1 where

Speaker 1 what's the main is this gonna be the most

Speaker 1 crazy

Speaker 1 okay alcoholic ginger beer I thought this was about to be the most whimsical James A. Custer story ever where you're like one festival I went too hard on ginger beer

Speaker 1 well actually

Speaker 1 that is worse yeah but it's alcoholic ginger beer

Speaker 1 I genuinely think I had the same fringe as you. I went mad on it and it burnt.
It burnt my gingerbread. Because there were buses that were...

Speaker 1 So you could walk into a bus and it was just like selling loads of crappies. I was giving away crappies.
And so, like, I just, and I loved it, drank it all month.

Speaker 1 And the sweetest alcoholic drink available. It's unbelievable.
And right at the end of the month, Rob Deering said to me, don't you just think it tastes like washing up liquid?

Speaker 1 And

Speaker 1 it was like you'd hypnotised me.

Speaker 1 Because all I could taste when I drank it was wash it up. I was like, I drink wash it up liquid.

Speaker 1 And I hated it, and I can't drink it anymore. So I don't really drink much ginger beer now because of like that.
Oh, it's put you off ginger beer.

Speaker 1 It really, it really, well, kind of fancy ginger beers. I think I'll go kind of safe and do a ginger ale or something, but I don't really, yeah.
What's the difference?

Speaker 1 Ginger ale seems a bit flatter to me. Ginger ale's like.
Is that because I feel like whenever I say, can I get a ginger beer and they go, ginger ale or ginger beer? I'm like, yep.

Speaker 1 Ginger ale is like lighter, isn't it? And it's sort of less, almost less gingery. It's not, it doesn't, it doesn't feel spicy with

Speaker 1 a little bit of it just the sort of sugar.

Speaker 1 Yeah, we get fiery ginger ale. Right, right, right.
Okay,

Speaker 1 I've learned a bit here. Yeah, you can fire ginger ale.
But yeah, that Krabby's fringe was a very.

Speaker 1 I kind of feel like it ruined that fringe.

Speaker 1 Yeah. A lot of us went all in on Krabby's, and

Speaker 1 it was a bit of a whirlwind. Well,

Speaker 1 paint a picture of him where he told you.

Speaker 1 I'm picturing that scene in Astarius Born where her manager tells him that he's ruined her life.

Speaker 1 We were at a gig.

Speaker 1 It was either. It was in the gilded balloon.
I know that. But it wasn't late in life.
It was like a gig where we all just go on and do a little spot for our shows. And we were sitting on the side.

Speaker 1 The audience could see us all. We were sitting on the side of the street.
You were just surrounded by empty Krabbies bottles. Yeah, yeah.
I'm like, damn it, have you tried Krabbies?

Speaker 1 I drink it all the time now. It's absolutely brilliant.
It tastes like washing up liquid. I was like, oh no.
Ruined yourself.

Speaker 1 You went out and just stared at the thousand-stared gods stared in the audience.

Speaker 1 Do you think that's because it does taste like washing up liquid, or do you think you just really trust Rob Deering's opinion? I do trust Rob Deering's opinion, that's for sure.

Speaker 1 Especially when it comes to food and stuff. Yeah.

Speaker 1 Yeah, because he's really had to, he loves food, but

Speaker 1 he's also a really

Speaker 1 healthy guy. He's very good at picking what he eats and where he eats it from.

Speaker 1 And then so that stuff is like, I'm not bothering with it unless it's worth it. Where Krabbies is like, that is not worth it.
That is not worth it for Rob Deering.

Speaker 1 And as soon as he told me that, because I think think that's why he's good at pinpointing the reason why he doesn't like it yeah sure washing up liquid washing up liquid right i had that moment with coriander but it didn't it didn't affect me as in someone told me that it to take because it's like one in ten people it tastes like soap yeah soap yes to them i'm i've heard you two rag on coriander and i was worried that it would have a return as the word you can't the food you can't say because

Speaker 1 i'm ready to talk about it all the time

Speaker 1 i mean i used to i mean i will i will buy a bag of coriander and eat it as a snack on the way home. Wow.
From a supermarket. It's really weird.
But that's what I do.

Speaker 1 Little garden elf.

Speaker 1 Yeah, I buy it in those little soil punnets as well. Yeah, just slinging soil all over the bus.
Trust me not.

Speaker 1 But yeah, I'm really into it.

Speaker 1 But then I've got a friend called Joe Hampson who was like, I mean, that stuff is, and I was like, oh no, and I tasted it and I was like, I sort of see what you mean, but I still am absolutely going to be a little bit more.

Speaker 1 It's the same with cucumber.

Speaker 1 I think cucumber, like one in ten, people can, like, smell something in it really yeah yeah there's some like chemical in cucumber that they can smell it's like the asparagus thing with your weeke yeah no that's a fact that's a that's for it's not one in ten people yeah not everyone can smell asparagus in their wee that's not true that's true bonito's not it but is it that they can't smell it or that oh there's this there's this it's like a three-part theory isn't it it's like there are some people who do it and it stinks and they can't smell it there are some people who don't do it at all and there are some people who do it and can smell it it's not an interesting theory is it's a good theory

Speaker 1 i got to two and i was like i can't believe there's a first

Speaker 1 i felt like i was in a pitch meeting i felt like i was getting a a whole sitcom

Speaker 1 a new a new movie being pitched there's three main characters and that's one three guys one of them he smells well his piss smells well he's drinking he's aspalogous and he can smell it oh well i can i'm i'm the third character oh really oh yeah i can smell it it ruins it ruins a wee for me you can smell it yeah someone pitching it in dragon's den and then they're like, I don't understand what you're pitching me.

Speaker 1 And they're like, to be fair, I don't either.

Speaker 1 That's what I get to curt. I think, what's a good idea? Statistically, one of you dragons.

Speaker 1 Right. Put your hand up.
Yeah. But yeah, that can.

Speaker 1 I think I don't eat asparagus that much as a result. But I would say cucumber is probably my most frequently bought food.
Okay. I love a cucumber.

Speaker 1 Would you eat one of those on the bus on the way home as well?

Speaker 1 No, just because the japes of having a big cucumber

Speaker 1 waggling around.

Speaker 1 Yeah.

Speaker 1 Whereas if you're eating coriander on the bus, people leave that in there. Well, people don't make it.
Coriander leaves.

Speaker 1 Leave that guy. No jokes to be had there.

Speaker 1 They're just little clovers. He's hoping for some good luck today.

Speaker 1 Yeah, that's like

Speaker 1 perfectly fair. That's what people audibly say all the time.

Speaker 1 Yeah, hoping for some good luck.

Speaker 1 Just wink at me all the time and go, I hope you get it, mate. I know what they mean by this.

Speaker 1 We've come to the dessert. Well,

Speaker 1 my favourite course, you two are starter boys, but everyone knows I'm a dessert boy.

Speaker 1 Once you've really the beauty of a dessert is that you just can't believe there's more room.

Speaker 1 And then it comes along and you're just there's something in you, isn't there? It's like you can. You honestly make it.
It's a learning.

Speaker 1 Reach inside of yourself.

Speaker 1 It's a hard one as well. I think that

Speaker 1 my sort of staple thing that I can access frequently is a banoffee pie. I love a banoffe pie.

Speaker 1 But I think the

Speaker 1 best pudding I've ever eaten, I've had once. And

Speaker 1 it's not reflective of how much I loved the whole dinner there. But have you ever been to Heston's dinner? No, I've still never been.

Speaker 1 Right.

Speaker 1 It's his restaurant in London.

Speaker 1 And my main I actually didn't like at all. My starter was incredible.

Speaker 1 It's the thing called meat fruit. Have you heard of that? It's a pate in the shape.
It looks like a clementine. Right.

Speaker 1 It is like

Speaker 1 you believe it was a clementine and it's the nicest pâté you've ever eaten.

Speaker 1 Okay, but the pudding is a thing called a tipsy cake and it's it's a brioche that's been baked and on the side there's spit-roasted pineapple and the brioche has I don't know what it has at the bottom of it.

Speaker 1 It's like a creme on glaise or like all just the bottom of the brioche has been caramelized. Yeah.
And it I it

Speaker 1 I went to, I said to the guy, what's the best pudding?

Speaker 1 And I think I got as far as the

Speaker 1 and he was like, go the tipsy cake. It's objectively the nicest pudding you're ever going to eat.

Speaker 1 And he was completely right. Does it have booze in it?

Speaker 1 If it does, I don't know. And I wouldn't think it does because I'm not a boozy pudding guy.
And just the words boozy pudding fill me with dread.

Speaker 1 It just reminds me of TV chefs judging someone's food and loving that. Oh, there's all those booze in there.
I mean, like, there are two things you can do on MasterChef that will guarantee you love.

Speaker 1 And that's just fill it with alcohol or fill it with chilies. But it's like, I can do anyone can do that.
It's not hard.

Speaker 1 Oh, you've got some real hilly cheating. You've got some real chilly heat in there.
How have you done that? It's like, put chili in it.

Speaker 1 Put loads of chili in it. And it's like, oh, that is very boozy.
Very nice. Very.
It's like, yeah, because I put loads of boozy in it.

Speaker 1 You're sitting around all day, ready, bored, ready to eat our food. I just love it.
Millions love it.

Speaker 1 But yeah, a boozy pud to me doesn't fill me with joy. But this tipsy cake is, it really is.

Speaker 1 I'm not really painting, but the spit-roasted pineapple, just lovely.

Speaker 1 Yeah, I can't really paint the picture of it. It just was weirdly, I was just surprised by how nice it was.
And there's no nothing else with it? Yeah, a biscuit with it, no custard?

Speaker 1 I would actually. Do you know what? I'd get a sort of flecked vanilla custard.
I'd pop along with that. With

Speaker 1 the real vanilla pods, as I've heard you two. Yeah, yeah.

Speaker 1 Take those very seriously. Yeah, wave that flung again.
But I also, like, I also, I'm not a big Hestonman.

Speaker 1 I think that he, I think that the good thing about it was that there was nothing cheeky about it.

Speaker 1 I don't want a cheeky dinner. I mean,

Speaker 1 I suppose the meat fruit is a cheeky thing. Yeah, that's cheeky.

Speaker 1 Yeah, it's fun. Yeah, but I couldn't get it.

Speaker 1 He'd filled his cheeky quota for the dinner with that. And I was like, I don't know, I just want straight, I just want everything else to be a straight one.

Speaker 1 Yeah, you don't want to get to the end of the meal and then they're like, and you can eat your napkin. Yeah, yeah, yeah, yeah.
I'd be like, I'm full. Yeah, I'm full.
But like, do you remember that?

Speaker 1 I think one of the last, they really sort of like

Speaker 1 pulled everything out of them they could for all his programs and stuff. Yeah, the last one made no sense.
It was like it was sort of like, I'm going to create food that creates nostalgia.

Speaker 1 And then you've got like a guy, and it's like in next week's episode, and there's a guy like playing pool and like biting the pool table and being like, It tastes exactly like bacon.

Speaker 1 It's like, what is that? What is it evoking for you? The time you ate a pool table. Yeah, yeah.
It's like, wow, this God, this house tastes exactly like my mum's lasagna.

Speaker 1 There was an episode, and I've definitely spoken about this on other things before, maybe even on this show, but I'll happily tell this over and over again because it's my happiest memory.

Speaker 1 And it's just on a TV show. And it was Hessen Blumenthal making a big Christmas meal for a load of celebs.

Speaker 1 And the dessert, he had made a ski, a ski resort kind of like scene, but it filled the whole table. So the whole table was like these snowy hills, and it was all all edible.

Speaker 1 And the

Speaker 1 mountains were made of it was baked Alaska, essentially, yeah, and it was this like black currant

Speaker 1 like meringue full of blackcurrant ice cream. And there was a shot of the rugby player Matt Dawson biting into the side of one of these mountains, and the ice cream poured out.

Speaker 1 I think about it at least once a week. It looked so delicious when he bit into it, and it all just came apart beautifully.
And I was like, oh my god, I want to eat that so much.

Speaker 1 I think I saw that, and I think it did look unbelievable. Yeah, yeah, But it is, it doesn't, it doesn't make sense though.
No. It's like, I'm going to do something for people they've always wanted.

Speaker 1 Finally, a table of winter. Yeah.

Speaker 1 Like, and eaten that, and you're going to see it eaten by a rugby player. Yeah, yeah,

Speaker 1 rugby player.

Speaker 1 It's a perfect storm. He then tried to reframe himself.
I love Hesson Blumenthal and I'd really like to go to dinner. But he tried to reframe.

Speaker 1 I've got one of his cookbooks, which is like Heston at Home, which is supposed to be stuff you can do at home. It is impossible to do any of it at home.
It requires ingredients that no one has.

Speaker 1 And also, I remember he did like things like making the perfect steak. And you would watch that and go, oh, this will show me how to do the perfect steak at home.

Speaker 1 And then it cut to a clip of him in the car park of his restaurant with a massive flamethrower doing the side of it. You're like, no, that is not the perfect steak.

Speaker 1 The perfect steak is being able to do it in your own kitchen, surely. That's like Cooking with Coolio.

Speaker 1 Oh, where he did the turkey. There's a turkey on the roof.

Speaker 1 So there's YouTube series called Cooking with Coolio, which is exactly what you think it is. And Coolieri likes cookings now.
He's released cookbooks himself and stuff like that.

Speaker 1 There's a chapter in one of his cookbooks called Salad Eating Bitches.

Speaker 1 And when he's making the Thanksgiving dinner, him and his friend just go up on the roof of their building and they're deep-fry the turkey while jumping around making excited noises because they're really looking forward to eating it.

Speaker 1 But like, he's going, we can't do that. Yeah.

Speaker 1 Like, I've got enough space to do it because he goes, we've got to go on the roof because it just spits everywhere when you deep-fry a turkey. You've got to get fries that are big enough.

Speaker 1 And it's like, well,

Speaker 1 that's mitten off now.

Speaker 1 Thank you.

Speaker 1 That's a Muppet's Christmas Carol image, isn't it? They cook a goose on the roof. Do they?

Speaker 1 On the chimney. Is that right? It's over the fire.
And then... Oh, it's in the fire.
No, it's not on the roof. Yeah, yeah.
But then he falls in. Falls down the chimney and dancing on top of it.

Speaker 1 Yeah, mixed my image. Yeah, mixed up.

Speaker 1 I've just sort of raised the goose. Yeah, yeah, if it is.
Which I often do when I'm trying to remember goose-based stuff. That should be a phrase, isn't it? Yeah, I've raised the goose.

Speaker 1 He's raised the goose, though. It always has to be used literally.
Yeah, yeah, yeah. I mean, when you've actually raised a goose, could you actually actually say that?

Speaker 1 So, Jamie, now, oh, here we go. You would like some sparkling water.
Thank you. First of all, and then the bread you would like is that potato bread from

Speaker 1 pigeon. You would like some pickles from Cats' Deli.
That's cool. And then from the place in LA.
Pine and crane. Pine and crane.
You would like dando noodles, pea shoots, pot stickers, aubergine.

Speaker 1 Your side, you would like, made by your own hand, lettuce, oil, lemon, and salt.

Speaker 1 You would like a... That doesn't sound nice, though.

Speaker 1 No, but I see what you're doing. I made you eat chew salad.
That's fine.

Speaker 1 Yuzo ginger beer. Where's that from? Yuzu.
Oh, gidori. Yuzu, ginger beer.
Saying all these restaurants so clearly. And tipsy cake from the dinner.
A dinner by Heston, I think it's called.

Speaker 1 I think that's a great. I mean, that's definitely a meal that I would eat.
Yes,

Speaker 1 that's a cracking meal. I'm a huge fan of the cast, so that feels great.

Speaker 1 Thank you. And it's completely taken away from the heart attack I had at the beginning from poppadums and bread.
Yeah. Or bread.
There's no poppadums and bread. Oh, I mean, maybe one day someone will.

Speaker 1 Someone might do that. Oh,

Speaker 1 would I have been allowed? You never know, now. You never know.
Bandersnatch, baby.

Speaker 1 She couldn't be.

Speaker 1 Wildest approach to bandersnatch. Bandersnatch.

Speaker 1 I love that now, just making choices in general. You can just.

Speaker 1 Oh, bandersnatch. You just got bandersnatch, David.

Speaker 1 But like Bandersnatch, you can go back. So I'll have Poppadoms and Bread, please.
Whoa! Oh,

Speaker 1 did it? But you just snatched us. We just snatched our own back to snatch.

Speaker 1 Yum, yum, yum. Please, may I get down from the table? What a delicious podcast.
That was a delicious meal.

Speaker 1 I haven't tried any of the stuff that he said, but I want to. That's what's exciting.
Yeah, I want to go to all those places and eat that. That's something very, very nice.
We should go to dinner.

Speaker 1 Apart from the pickles, I've had the pickles. We should go to dinner by Heston.
Yeah, we should go there. We should go to that other place he mentioned that was like the cats, but in London.

Speaker 1 Yeah, we should definitely do that. I'm going to go to all the places.

Speaker 1 That was a great episode. Jamie was great.
Delicious food. Did not mention Marzipan.
Did not.

Speaker 1 The key point being is he did not mention Marzipan. Fair enough.
Fair enough.

Speaker 1 As we said earlier, Stafflet's Flats is on

Speaker 1 More Four. What's it called? All Four.
It's called now.

Speaker 1 It was 4 OD. Now it's called All Four.
All Fours. No, it's not called All Fours.
Stafflet's Flats is not on all fours. Right, okay.
It's doing very well.

Speaker 1 It's on on all fours. So you can watch it on all four.
Okay. But more importantly than that, you're listening to this podcast.
If you're not subscribed to it, what the hell are you playing at?

Speaker 1 Yeah, do us a favour. Just subscribe to it.
Come on. It really helps our numbers.
Give it a little five-star review. You don't even have to write anything.
Just hit five stars.

Speaker 1 And if you do want to write something, please do. Give it a rosette.
Give it a rosette.

Speaker 1 Can they do that, Benito?

Speaker 1 No, we don't know how to give it a rosette, but if you work out a way, don't forget to tweet James with suggestions of great chinese restaurants in london yep i want to know all the best chinese and taiwanese restaurants in london please tweet that and me and also uh any other names for uh the uh tom davis moist maker the juicy tom uh

Speaker 1 the juicy tom come see me on tour i'm all over the place check out edgamble.co.uk for dates go and see james on tour yep if you want to i mean james doesn't seem on board with that so you don't have to come if you if you only buy one ticket this year make it for me

Speaker 1 go and see ed uh thank you very much for listening keep on listening we'll see you next week with another off-menu podcast. Yummy, yummy, yummy.
Goodbye, yummy, yummy, yumma.

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

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

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

Speaker 20 This changes people's lives.

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

Speaker 20 An in-depth look at sumo wrestling and the scandals because it used to be considered so honourable, like sumos and they all live together, sumos.

Speaker 19 No two podcasts are the same. Do you remember that one where I just messaged loads of Derek's?

Speaker 1 I don't think people know that.

Speaker 19 I emailed a hundred Derek.

Speaker 1 I don't think it was Derek's. I thought it was Brian.

Speaker 20 Yeah, Lucy emailed every Brian on Facebook.

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

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

Speaker 19 Yeah, please give it a listen.

Speaker 20 We're loaded up on Buzzballs. We've got a laboo boo in both hands and we are ready to screech.