Elle Fanning

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

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

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

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 Okay,

Speaker 1 only 10 more presents to wrap.

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Speaker 1 there, the last one.

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Speaker 5 Hi, folks. It's Mark Bittman from the podcast Food with Mark Bittman.

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Speaker 1 Welcome to the Off Menu podcast. Taking the raw steak of conversation, chopping it up with the capers of humor, adding an egg yolk of friendship, mixing it all up.

Speaker 1 maybe add some mustard of great chat put it on a plate

Speaker 1 a sort of steak tartare I think I'm going for there sometimes I don't know when to interrupt because I don't know what

Speaker 1 I mean sometimes I don't know

Speaker 1 what this is you didn't know what that was raw raw steak with the water

Speaker 1 I thought I thought you might be about to cook the steak maybe

Speaker 1 no man um no man um no man raw steak raw tartar tartare

Speaker 1 Ugly dogly neighborinos that's uh oh that's Ed Gamble my name I thought I talked like Ned Flanders for this one. No? Okay.
Ned Flanders from The Simpsons.

Speaker 1 You knew it for the intro, but when we have a guest on, I'd rather you spoke like yourself. Time will tell.
That's Ed Gamble. My name is James A.
Castle. Together, we own a dream restaurant.

Speaker 1 Every single week, we invite in a guest. And we ask them, guest, and we ask them their favourite ever.
Star and main course. Do dessert, side dish, and drink.
And this week, our guest is...

Speaker 1 El Fanning. El Fanning, a wonderful actor, of course.
Such a good actor. An actor for the majority of her life, James.
Yeah, and Joe, what, Ed? It shows. So natural on screen.

Speaker 1 Can play any character thrown at her. El Fannin, such a great actor.
We're so lucky to have her on this podcast. Yes, and she will be in Predator Badlands, James.
Absolutely.

Speaker 1 This Friday, it's out, if you're listening to it

Speaker 1 now, when it goes out. Nov 7th, 2025.
Nov is short for November. Of course.
Nov 7th is full for 7th.

Speaker 1 Very excited. Hopefully we'll talk about Predator Badlands a bit more.
I'd imagine we will, because I'd imagine that's part of the deal with getting Elle on the podcast. I don't know.

Speaker 1 We imagine, we don't know. We cope ourselves out of the business side of things.
That's Benito's domain. Yes, it's a new entry into the Predator franchise.

Speaker 1 All we do know is that if Elle says the secret ingredient, which is an ingredient which we deem to be unacceptable, we will have to kick Elle out of the dream restaurant. Yes.

Speaker 1 And this week, the secret ingredient is green eggs and ham. Green eggs and ham, James.
I think this is Elle's first film. It's I Am Sam.
I am Sam. Sean Penn and her sister Dakota.
Yes.

Speaker 1 So I think this is Elle's first film, which is

Speaker 1 Dakota Fanning's younger self. Yes.
Well, we've worked out she must have been like three or four when she did this. So you've got to imagine it was her first film.
You can't imagine. I've got it.

Speaker 1 I mean, we can't be far off someone having a role in a film while they're still in the womb.

Speaker 1 And Green Eggs and Ham, which is the Dr. Seuss story.
Hello, my.

Speaker 1 Sorry, am I a fucking ghost in this room? Why is no one talking to me?

Speaker 1 He reads that story a lot. So that's a big part of my food's here.
It's been delivered, it says, on my phone now. So that must have gone quite well.

Speaker 1 I really wish people could see this intro because we clearly have to just finish the intro before we eat the food. Yeah.
Oni's very kindly got the meal and she's put it out there.

Speaker 1 But you lent round to look at the meal like you were the most distracted man in the world. I'm so hungry.
But we've got to finish this and then we'll eat. Yeah, yeah.

Speaker 1 But that's why I didn't entertain your ghosts tangent. I was like, my food's nearly here.
I haven't got time for this riff. That's going to last another.
I didn't say anything about ghosts.

Speaker 1 Two minutes at least.

Speaker 1 oh no then you said you were a ghost this wasn't the tangent i thought i felt like a ghost because i made a brilliant point about the future of hollywood that eventually there will be a movie star who's still in the womb yes but

Speaker 1 it's it's possible that will happen yes thank you right green eggs and ham is a secret ingredient yeah he reads it a lot in the film i am sam reads it to his kid yeah uh which uh al played at one point during the film so like you know that's the earliest food reference in her film career her acting career i believe yes so if Elle does say, I like green eggs and ham, she's out of the dream restaurant.

Speaker 1 Yes, and this, if you want to watch it, will be on YouTube tomorrow. Oh, man, I can't believe we've got on YouTube.
Yeah, we're finally on YouTube. We had a lot of meetings with those guys.

Speaker 1 We were like, How do we get on YouTube? We've got a good product. And then every meeting, they'd say, You just put it, you just put it on there.
And Benito would be like, No, we want the official nod.

Speaker 1 One day, maybe a child in the womb will be on YouTube. Hey, that's a good point.
That's a good point. This is the off-menu off-menu menu of El Fanny.

Speaker 1 El Fannin, I genuinely, before you stop recording, nearly shouted James Acaster.

Speaker 1 I nearly shouted James Acaster. This is the off-menu menu of James Acaster.
That's what I nearly did. What the hell? It's El Fanny.
It's El Fannin, mate.

Speaker 1 Welcome, El, to the Dream Restaurant. Thank you.
Welcome, El Fanny, to the Dream Restaurant. We've been expecting you for some time.

Speaker 3 Oh, man. I'm happy to be invited.

Speaker 1 Thank you for my reservation.

Speaker 1 There's no reservation. This is a walk-in only.
That's right, yeah.

Speaker 1 You can just stroll in whenever you like. Oh, good.

Speaker 1 Do you prefer that?

Speaker 1 Is it better to know that you've got a reservation, you're looking forward to it, you've taken care of it, or do you like the feeling of like you just wandered in and oh, there's a table?

Speaker 3 That's funny.

Speaker 1 I've never thought of that before.

Speaker 3 I kind of like knowing that that's the plan of like knowing where I'm going and like having the reservation. Yeah, I think I prefer that because then you don't know if you might not get the table.

Speaker 3 You have to wait. And thank you.
I completely agree with you. And then there are some restaurants too, and they're like, we don't take reservation.
You're like, oh, gosh. Then what are you? I know.

Speaker 3 It's supposed to be a restaurant.

Speaker 1 Like, reservations are basic.

Speaker 3 Yeah, it's them wanting to be cool. It's like, you know.

Speaker 1 It's wanting to be cool. I also understand that there's a big problem with people reserving tables and then canceling, maybe.
That's true.

Speaker 1 But this whole, this whole just you show up and queue queue for two and a half hours and then you get this whatever it is.

Speaker 3 Yeah. No, I'm never going to stand in like a long line to get something.
It's demeaning.

Speaker 1 I know. I don't want to.
When you see a long line, sometimes I'll see like a long line for a place that maybe I queued for once

Speaker 1 and it was disappointing. And then I'll go past it and see the line and I'll want to shout at the

Speaker 3 time. Exactly.
I get that.

Speaker 3 Yeah, because I'm in New York a lot and there's these little like pop-up places that people obviously like have seen on TikTok or whatever, like bagel spots.

Speaker 1 And it's like, I don't think this is worth it, I have to say. Those TikTok places are never actually good food.
It's like

Speaker 1 probably fun colors. Yeah, but I do love them.

Speaker 3 I do love looking at them on TikTok. And I sit and I like save them thinking that I'm ever going to go to the place.
You know, I'm like, oh, I got to remember that, you know, taco spot.

Speaker 3 But they do make them look good on the videos.

Speaker 1 Well, that's their job. I know.

Speaker 1 yeah every time i fall for it i feel absolutely so disappointed with myself as i'm eating the thing that looked amazing you know someone showed me an instagram thing i'm like look at that i'm like we've got to get it i know and then as i'm eating it i'm like of course of course it tastes rubbish of course it's like this is disappointing and rubbish i just fell for it because it looked good on the gram i know i know and then the top ranking you know the spots in the city and people rank the spots yeah um

Speaker 1 that's okay that that one when people just go here are the best places or here are the best things to eat and it's just stuff that they've had and this was delicious. Yes, I trust those people.
Yes.

Speaker 1 That the ones that are just because it looked good in the photo and they're just getting clicks and all of that. No,

Speaker 1 that's when I'm disappointed. That's when I'm like, what, are you five, James? Why have you fallen for this?

Speaker 1 I know. It's a lot of uh, yeah, it tends to be like doughnuts, pancakes,

Speaker 1 uh, bubble tea, freak shakes, yeah, freak shakes, slice of cake and a milkshake.

Speaker 3 See, and I'm like a sense, like, I, we're gonna get into this, but I love fast foods so much, but I love a mix. Like I'm like a high and low.
I'm a really adventurous eater, so I will try anything.

Speaker 3 Like I will, I will try anything. I love food, but I do, I, I love fast food and I, I love donuts, but I don't like the fancy ones.
Yeah. I don't want a fancy donut.
Like I love Krispy Kremes.

Speaker 3 I love Dunkin' Donuts, like Austin creams, love those. I love like a hole in the wall donut shop, you know, like a classic donut shop, like pink box place.

Speaker 3 But like when it's fan, like those don't get me because I'm like, it just doesn't look good. I don't want bacon and fruit loops

Speaker 3 on my donut. And it's normally the donut's always cakey and too thick anyway.

Speaker 1 You know, you just want the pure sugar of like a Krispy Kreme.

Speaker 3 I could eat a whole dozen.

Speaker 1 Yeah.

Speaker 3 I've like eaten on sets or I would, I would order donuts like a lot

Speaker 3 and or at like night like for dinner I'm like I think I'm just gonna eat a box of krispy creams tonight

Speaker 1 and i'm like a i'm a well postmates or like deliveroo i know that's your like fiend i love looking through and just ordering all the different donut places i also just do the looking the looking through sometimes tell me if you think this is weird sometimes if i'm in a new area i will look at the deliveroo and imagine what it would be like to live in that area oh yeah just to check to be like he said he said to tell them if you think it's weird

Speaker 3 no i get that you can put any address in yeah yeah that's fun I haven't tried that.

Speaker 1 I've done it where I've been like looking for a house, like thinking about getting a new house, put the address into delivery straight away and go, I'm not moving there.

Speaker 1 Yeah, like you can't get anything. It's so basic.
I'm not, I'm not moving there.

Speaker 1 Do you ever, I mean, I know that you're not, like, you don't go method when you do when you act, but when you're ordering food, do you ever imagine? Like Ed imagines, what if I lived here?

Speaker 1 Do you imagine what would my carrot to order? Oh, what would my carrot to order on delivery tonight?

Speaker 3 Ooh, I've never, no, I've never done that.

Speaker 3 I mean, I've definitely had to eat some crazy things like in movies before i did a show here in london called the great and it was a period piece like uh what would it was 17th century and on the menu we're supposed to eat like chicken hearts and like you know it was like this kind of period food or you know back in the day and and we're like oh yeah normally they would make something look like look like it was a chicken heart but it actually wasn't and like nicholas holtz in the show and we like we both have to like put the whole thing in our mouths, like toast and whatever.

Speaker 3 And we're like, we put it in, we're like, oh my God, they actually made it. Like it was exactly the recipe.
It was like the rosemary, the chicken heart, all the thing.

Speaker 3 And we're like, okay, guys, we can't do this many takes eating like a full like chicken liver heart, like whatever this is every time. I'm like, I'm adventurous and like, it's fine.

Speaker 3 But that's a little, that was a little extreme. They really took it.
I mean, hey, the precision, the detail, orientation, I think,

Speaker 1 they got to give you a heads up, yeah, haven't they?

Speaker 1 Because if you're expecting like a fake chicken heart, if your mouth's ready for something and then the chicken heart goes in, you're like, oh, holy shit. This is...

Speaker 3 That was

Speaker 3 a lot.

Speaker 3 That's mad they didn't watch it.

Speaker 1 Also, I've had chicken hearts before. They are nice, but you do feel like you eat one chicken heart and you're like, that is the entire chicken's heart.
Yes.

Speaker 1 They didn't have another one of those.

Speaker 3 Because they are kind of small, right?

Speaker 1 Yeah.

Speaker 3 They're tiny. Yeah, so that's

Speaker 1 what they had.

Speaker 1 That is the only chicken heart that a chicken had. With chicken breasts, you're like...
What are you trying to say?

Speaker 1 There's another one, but you've eaten the entire quotient. So if you have like four of them, you're like, that's four chickens.
That's four chickens.

Speaker 3 Yikes. And then how many takes were they thinking, you know, how many chicken hearts did they have lying around on set?

Speaker 3 Oh my gosh. And then we had ice cream in a scene, which because of the melting aspect of it, they used

Speaker 1 lard.

Speaker 3 Oh, my God. As like a fake ice cream.
And so we're like, so you wouldn't give us real ice cream.

Speaker 1 Yeah, yeah.

Speaker 3 You've turned it and it was like a lard that we had to eat That was, it was so bad.

Speaker 1 You had to eat the lard.

Speaker 3 Yes, I did. And then Nick, I actually heard, he requested, he was like, just give me real ice cream.
And I'm like, but I was like, oh, I just did what they said, you know. Just had the lard.

Speaker 1 I was like, I'll just take the lard. You don't want that rep on the scene, right?

Speaker 1 You had a bit of Elm Fanning. She demands real ice cream.
Exactly.

Speaker 3 I should have.

Speaker 1 Refuses to eat lard.

Speaker 1 She's such a diva. She refuses to eat a bucket of lard in every take.

Speaker 1 How dare she? What do you think your character in Predator would order? Ooh.

Speaker 1 On a food app.

Speaker 3 Well, this is interesting. This is interesting because she is not a human.
So in this film, it's kind of a mashup of our Predator world, which I like. This isn't Predator, but it's giving monsters.

Speaker 1 It's giving Predator vibes. Yeah, little Predator vibes.
Thank you. Yeah, a lot of guests say that about Ed.

Speaker 3 Giving Predator.

Speaker 1 Please don't clip that up, Benita.

Speaker 3 But I play, so I play Thea, and she, it's a kind of, our film is a little mashup of the alien universe. So that means I am an android synth from Wayland Utani, who is in the alien universe.

Speaker 3 So she, it's also, it's also talked about in the film. She doesn't eat.
She doesn't eat any food.

Speaker 3 She's completely like mechanics all underneath.

Speaker 1 I think this is going to be the problem when cyborgs come around. They don't eat.

Speaker 3 Yeah. That food's going to go down.

Speaker 1 Because they

Speaker 1 everyone says oh well there's gonna be these humanoid cyborgs but if they're not eating

Speaker 1 i don't think they're human oh you know yeah that's true you need a cyborg that sits down and eats with you yes yeah we're fucked

Speaker 1 we're fucked

Speaker 3 yeah yeah she doesn't eat so i don't know i don't know what that would yeah she would have nothing

Speaker 1 that's it i mean that's

Speaker 1 sad i mean you can't you can't do do that on a film really can you can't go imagine

Speaker 3 if you were a method actor oh no oh my god yeah i'd shrivel away yeah Yeah.

Speaker 3 And we were, we filmed in New Zealand, which I'd never been to before. And it actually, New Zealand has incredible food.

Speaker 1 Yeah. Phenomenal.
It's great for food in New Zealand. Yeah.

Speaker 3 I wasn't, we were filmed in the North Island, so I never went to the South Island. I didn't make it there, unfortunately, but I really want to go.
But the pastries are really good there.

Speaker 3 Like the breakfast, the pastry, there's like, there was, they would bring around these like, fresh like pastries, like croissants, kind of with like ham and cheese rolls.

Speaker 1 so i was eating a lot not method at all on that one australia new zealand they know how to do breakfast and brunch they do they really nail it yeah it's great and fast food wise as well i think like new zealand does fast food really well like even like little just like independent places popping up they know how to how to do like burgers and fries and really go for it yeah and make like good quality stuff yeah rather than just like yeah stuff that's going to make you feel regretful afterwards i know which that's all the stuff i like

Speaker 1 but the buzz while you're driving it is so good. It is.
You're like, I know I'm going to feel absolutely dreadful after this. I know.
Enjoy the ride.

Speaker 3 Exactly. And we were like in the film too, were

Speaker 3 it was very physical. So we were like quite hungry a lot because we were on these locations and it's Demetrius who plays the Predator in the film.

Speaker 3 He's like in this full predator suit and we're hooked back to back because I play a robot backpack essentially and I'm cut in half.

Speaker 3 So I had these like blue tights on and we're flying through the air together and hooked on these wires together so it was very it was a lot more physical I feel like than I'd ever had to be in a in a role before and so yeah you have to fuel yourself yes

Speaker 1 when you're when you're doing something like that and you are like so you're you're just pretending to be half half yourself

Speaker 1 Is there anything different that you do

Speaker 1 playing that role that you wouldn't have done in another film that you're actually just trying to get in a different headspace?

Speaker 3 Yeah, I mean, definitely. Because, I mean, we had training before for a couple, well, maybe

Speaker 3 a month or a little less than a month that I worked with like the stunt team and we would like work out together and also kind of physically figure out how we wanted her to move.

Speaker 3 Because also it's she's not a human. So it's she can move quickly on her hands.

Speaker 3 You know, it's wouldn't be this it's wouldn't be the same way as like a human would if they didn't if they were, you know, cut. So

Speaker 3 kind of just learning the physicality of that was something.

Speaker 1 When you're working out for that role. Yeah.
Do you skip leg day?

Speaker 1 Yeah. Yeah.
Yeah.

Speaker 3 I know. It's really not needed.

Speaker 3 I do, there, there, I play also another character as well in it.

Speaker 3 She's another synth, kind of like her sister counterpart, and she does have legs. So

Speaker 1 she's only legs.

Speaker 3 Yeah, she's like, it was quite funny because we had all these, you know, dolls made of me where it'd be, sometimes it would just be my legs or it would be like these dolls and plushie dolls or ones that look more realistic or that they would put on the back.

Speaker 3 And so it was like thousands of me's just like lying around. I took a lot of photos.

Speaker 1 What happened?

Speaker 1 How does that feel when that's happening? Creepy. Yeah, really creepy.
Creepy.

Speaker 3 Very scary.

Speaker 1 There's two answers to that and you gave the right one. Good, good.
If you've been like, I loved it. I know.
Looking around, there were so many versions of me. That'd be problematic.

Speaker 3 Yeah, no, it would like scare me.

Speaker 1 Like, oh, where are they now? What's happened to them?

Speaker 3 That I wonder.

Speaker 1 You should know that.

Speaker 3 I know. I do not know.
They're in the hands of

Speaker 3 the studio. I don't know.

Speaker 1 Yeah.

Speaker 3 I'm going to, I'm going to

Speaker 1 call someone after this. You've got to find out where they are.
That's it. That's because I wouldn't like that in the back of my head, not knowing where they are.

Speaker 3 No, I need to ask.

Speaker 1 Especially if they announce a sequel. And that you've not been told, and then it's just the plug, they're just using one of the plugs.

Speaker 3 That's scary, right?

Speaker 3 I know. We're fucked.

Speaker 1 we got ai

Speaker 1 you know i watched an interview with this with this guy this ai guy who's working in ai safety and he's trying to make it safe was he ai no he's not what i know of yeah he might have been he might have been he started i mean he went bananas it is crazy the videos that they don't

Speaker 3 Sometimes they get me, sometimes you're like, is this video AI that I'm looking at or not? You know? And then you're like, oh, they have like six fingers. Never mind.

Speaker 1 Yeah, I have to check with my wife yeah that's the our whole day is me going is this real or not i feel like an old man yeah it's a bar i know it's not it's scary let's talk about food as well i know let's talk about our dream restaurant though yeah maybe ai can create our dream restaurant

Speaker 1 project in this room yeah dream restaurant but look into it maybe it already has yeah this guy on the interview was saying we live in a simulation at one point and i i know i'm aware of simulation theory theory, but I've never heard like someone talk about it in a serious way so seriously before.

Speaker 1 And I was like, oh my god. Although he didn't convince me on that, to be honest.
Yeah. It didn't really make sense.

Speaker 1 Well, you can't be convinced about simulation theory because the simulation would never let you be convinced about simulation theory.

Speaker 3 Yeah,

Speaker 3 it's like if it's the Truman show that we're living, I mean, we don't know. Yeah.

Speaker 1 Oh, well.

Speaker 1 I mean, I'd love to be in the Truman show.

Speaker 1 That's a nice version of it. Yeah, a Truman show seems nice.

Speaker 1 But like,

Speaker 1 don't start thinking about the Truman Show because whenever you do, it's another 20 minutes of chat about the Truman show.

Speaker 3 Is that one of your favorites? Love it.

Speaker 1 Love the Truman Show.

Speaker 1 He gets obsessed with the Truman show. Love the Truman Show.
Yeah, I'm 40. So, like, I grew up with all the Jim Carey comedy films.

Speaker 1 And then, just when I was the right age, you started doing stuff like Truman Show. Yeah.
And then when I was the right age, you did Eternal Sunshine.

Speaker 1 I mean, now he's bananas. You need to have him on the show.
You need to have him on the show.

Speaker 1 Don't you want to know when he eats? I do. Jim Carey thinks he doesn't exist.

Speaker 1 Yeah, you heard him talking. If he's no, he says, he says Jim Carey doesn't exist.

Speaker 1 How do you book him? The Truman show is going to fuck you up, man. How do you even book him?

Speaker 3 Yeah, you have to figure out his code name, I guess.

Speaker 1 Yeah,

Speaker 1 playing a character who is living in a world that's being filmed all based on him, and he is an actor in a film, and everyone's filming him because he exists. That's going to mess with your head.

Speaker 1 It's going to mess with your head. Totally.
And we live in a simulation. James, let's start the podcast properly.

Speaker 1 Would you like Still a Sparking More to El? Ooh, ooh, okay.

Speaker 3 I know that it's probably like classier and chicer to say sparkling, but I don't. It's still all the way for me.

Speaker 1 Respect. I think that is classier and chicer.
I think it is. To reject the sparkling.
Okay. Yeah, because it's not the obvious choice when you're thinking classy and chic.
Yeah.

Speaker 1 So still, I think that's a good option.

Speaker 3 No, I know. And I'm just, when they're like, oh, but I just say, it's normally just tap.

Speaker 1 Oh, yeah. Yeah.
If

Speaker 1 it had to be from a specific place, city, is there somewhere where they tap water? New York. New York.

Speaker 3 The water water is the best there another vote for new

Speaker 3 your hair is it yes your hair feels better in new york and that's why the bagels also taste different and there i've heard that in other states there are some bagel places that get the water transported to their bagel shops to make the bagels because it the water that's what makes it so good in new york they got to get the new york water over

Speaker 3 they need to get it over

Speaker 1 some people get it get new york water just to wash their hair in

Speaker 1 i'm sure there are people who fly out new york water i'm sure right i'm sure there's someone right now in la building a pipeline from uh new york to la 100 to get the water yeah 100

Speaker 1 brad pitt pitt

Speaker 1 i bet brad pitt

Speaker 1 or jim carry we don't know yeah yeah yeah yeah carry isn't washing his hair

Speaker 1 he doesn't believe in it he doesn't believe in it he's not trying brad pitt george clooney diCaprio

Speaker 1 they're getting the water pumped to them from New York to LA yes they're all doing that

Speaker 1 yeah. Although I think Clooney probably lives in Italy or something.

Speaker 3 Yeah, I think he does.

Speaker 1 I don't know. Or maybe I'll just believe in the Nespresso ads a bit too much.

Speaker 3 Yeah, you're believing in the conspiracy.

Speaker 1 Yeah, yeah, it makes me believe that he lives in. He's getting New York water flown out for his Nespresso.
Yeah, yeah. Just a little bit each time.
Yeah, yeah, yeah.

Speaker 1 And that's the only amount he orders each time. Flies it over.

Speaker 1 Just enough to fill a tank with a small Nespresso machine. Yeah.

Speaker 3 You met Clooney? You know, I have,

Speaker 3 but it was in, it was like at an event. It was like kind of in a quick way.
I don't know him super. I don't know him super well.

Speaker 1 Do you ever get starstruck?

Speaker 3 Totally. I totally do.
I remember, so I went to the Met Ball when I was

Speaker 3 12 or 13. I think I was like the youngest.
Wow. I think I was 13, like one of the youngest like attendees, but

Speaker 3 I was with my sister, which was really great. So I had like a buddy, but everyone, and I was a big like fashion nerd.
I mean, I still am, but like, especially when I was young.

Speaker 3 And all I wanted to do was meet Alexa Chung at the Met Ball because she, I was like, as a 13-year-old girl, I was like, I just loved her style. Like, I just wanted to meet her.

Speaker 3 And on the red carpet, I, and I kind of wore an outfit that like. Alexa would probably have worn, you know, at the time.

Speaker 1 Right, Alexa Chung. Yeah.

Speaker 3 And then I turned around and she was there and she was like, I like your outfit.

Speaker 1 And I was like, ah, ah, like I won.

Speaker 3 Like, I was like, I can't believe that.

Speaker 3 And Beyonce was there. Beyonce I've met and that is pretty, you know, you're in the presence of like a goddess.

Speaker 1 So as British people, it's very funny for us to hear Alexa Chung listed before Beyonce.

Speaker 1 We've had

Speaker 1 hundreds of episodes of this podcast. That's the craziest thing that anyone has done.

Speaker 1 I was thinking, hey, we're all over the place. Before Beyonce was there.
Yeah,

Speaker 1 because before Alexa Chung

Speaker 1 did all the fashion icon stuff. She did.

Speaker 1 She was a host of like a TV show here. Yeah.
On T4, which was like the youth channel. Yeah.
So we know her as a TV presenter, really.

Speaker 3 Yeah, she was, you know, I think like there was something exotic about her, me, me being from LA, like this London girl, you know.

Speaker 1 Yeah.

Speaker 1 She's very cool. She's young.
Very cool. She's very cool.

Speaker 3 Yeah. And I have, I got to, I've got to know her a little bit.
Now that I'm older, but yeah, we

Speaker 1 a little bit.

Speaker 3 Super nice and you know, it's cool. But I'm trying to think.
Oh, there's actually another funny one that I, again, it was at the Met Ball, but I was,

Speaker 3 I was a little bit older and Billie Eilish and Cardi B were like talking and I was sitting down and I kind of

Speaker 3 got up and I was, you know, you're wearing giant shoes, of course, and you're like, have this long train and everyone's always trying to like outdo each other with, you know, the crazy outfits.

Speaker 3 And so I got up and I slipped, like completely fell off my ass

Speaker 3 and like in front of Cardi B. She's like, Whoa, like, she looks over, like in her peripheral, she just sees me, like, just go down.

Speaker 3 And um, I was mortified, but she was like, Oh, or like, are you okay? I was like, Girl, are you okay?

Speaker 1 I'm like, Uh, yeah, I'm all good, like, don't mind me.

Speaker 1 Like, so that you know, you're star struck, but I was like, That was an embarrassing you should just pretend you're doing like a drag race, death drop sort of style thing, yeah. I should have.

Speaker 3 No, I wasn't that quick, but I was like, Oh, sorry,

Speaker 1 pop drops off bread pop dubs or bread i'm fanning pop dumps off oh my god what bread bread is

Speaker 3 my like i i'm more savory than desserts we'll get i don't i'm not a sweet person actually well we can rewind the podcast

Speaker 3 entire boxes of krispy creams that's true no but i mean well okay i have an exclamation for this it's not like i don't like restaurant desserts like brownies or i'm not really a chocolate person or like molten chocolate cake or like anything like that i'm like, eh, like I could take it or leave it.

Speaker 3 But I love like

Speaker 3 bread and creamy pastries, things like that. Love bread, love cheese.
So I'm going with, this is going to be,

Speaker 3 I was thinking hard about it, but I don't, I don't know if you guys have ever had this, but have you ever been to a red lobster?

Speaker 1 No, no.

Speaker 1 We're so aware of it as a cultural touchstone. Yes.
Because we hear about it in

Speaker 1 so many films and TV shows.

Speaker 1 Red lobster, where else is there?

Speaker 3 Chilies? Yep, chilies. Chucky cheese.

Speaker 1 Chucky cheese. Yes.
Wendy's. Yes.
The kids place Chucky Cheese on it.

Speaker 3 I mean, Red Lobster is a little

Speaker 3 bit fancier. I mean,

Speaker 3 it's more like a, I guess, Chili's TGI Fridays,

Speaker 3 more like that. It's not like a fast food place.
Like, it would be a place where families would go and like sit. But, you know, it's like this chain.
Yeah. But they have the best bread ever.

Speaker 3 It's a, but it's a biscuit, not a cookie biscuit, like a flaky biscuit, an American biscuit. And they're called Cheddar Bay biscuits.

Speaker 3 And so I would like kind of a Cheddar Bay biscuit, but maybe a little bit more upscale than maybe the Red Lobster, like a little bit flakier, has to be warm.

Speaker 3 And I want whipped butter, cold whipped butter, and honey. So the cold whipped butter is going to melt on the biscuit.
You're like, cut it in half, a little honey, and like that's what I want.

Speaker 1 This is my choice. Yeah.
Your invention. They don't do this at Red Lobster, but you're saying like, start with that Red Lobster biscuit

Speaker 1 and make it.

Speaker 3 Yeah, and they have butter. You could ask for honey.

Speaker 1 And they require using to whip the butter, though, at Red Lobster.

Speaker 3 No, and I don't, I don't, I'm trying to remember. I don't think it's, it's not whipped in the way that I'm like.

Speaker 1 Yeah, you're you're yes, yeah.

Speaker 3 I want really light, fluffy whip with salt, you know, like flaky salt on there. I love a salt and sweet.

Speaker 3 The salt, the honey. Yeah.
Yeah.

Speaker 1 That does sound good. How cheesy is it, this biscuit?

Speaker 3 It's not crazy cheesy. It's just a little touch.
Yeah. But there's like pieces of, it's like, it's it's baked with cheese in it, yeah.

Speaker 3 And I love biscuits, but I don't, I'm trying when I was here, y'all don't really have

Speaker 1 biscuits. No, it's not, it's not really a thing.

Speaker 1 Like, you could probably find somewhere in London that does it, and it would be like, Yeah, these are American biscuits, yeah, maybe a big thing because then it's like they're like, oh, it's like a scone, it's like it's not a scone, yeah, yeah, no, it's something completely, it's different.

Speaker 1 They look like they kind of look like that, though.

Speaker 3 That's the closest thing that we can imagine them being like, yes, they're just but very buttery and uh flakier, But I also love like a Popeyes biscuit. Have you ever had Popeye?

Speaker 1 Y'all don't have Popeyes in the business. I do.
There's a few Popeyes in the year. Really?

Speaker 1 They've opened quite recently. Yeah, yeah.
There was a whole

Speaker 1 bunch of people. They opened a Popeyes in Shepherd's Bush this year.

Speaker 1 And I happen. Well,

Speaker 1 again, I love it. I'm not here.
You've got to go to Popeyes. I must.

Speaker 1 The English Popeyes.

Speaker 3 I don't know what that's going to be like.

Speaker 1 And then the Louisiana brass band

Speaker 1 on opening day out the front.

Speaker 1 Oh, really? Yeah. Because I I was in Shipsburg.

Speaker 3 It's a new Orbit, it's like a Louisiana chain.

Speaker 1 I was like, oh, this is exciting. What's going on?

Speaker 1 It's a fried chicken shop. But

Speaker 1 I thought this was going to be like, there's a

Speaker 1 hot band in town or a really cool busting. It's this new

Speaker 3 restaurant that's opening up. You're like, oh, you're like, I'm going to need a reservation for this one.

Speaker 1 It's just corporate America. Yeah.
It's nothing to do with Popeye the Sailor Man, is it?

Speaker 3 It's not.

Speaker 1 No, it's not Popeye the Sailor. It feels like it's I don't think it is.

Speaker 3 No, it's not.

Speaker 1 I could be wrong.

Speaker 3 I mean, it could.

Speaker 1 He's not. If you're using the Popeye name and you're connecting it to Popeye the Sailor Man, you're putting spinach on the menu.
I know. And you're putting him on the logo.

Speaker 3 Yeah, and he's not on the logo. No, it's orange.
Popeyes is an orange logo.

Speaker 1 Yeah. Yeah.
I think it was maybe the person who started the chain originally.

Speaker 3 Because

Speaker 3 I'm from Georgia, so I like, that's why I say like y'all. And I have like, there's like a southern, you know, skewing for me with like the biscuits and the all that stuff.

Speaker 3 But and also like KFC here here has French fries which we do not at home oh really really what is it don't no fries at KFC no you would have like

Speaker 3 mashed potatoes and gravy

Speaker 3 but we don't have fries I don't think

Speaker 3 was there somewhere local to you growing up that was like the best fried chicken and like because I do like whenever going to the south of America like yeah you know having like a good fried chicken like local fried chicken place and trying to hit those spots i wish i i don't have an exact place from back home because i don't i i kind of i moved out of there when i was young but i would say it's like so my grandmother she's very southern and she lived with us growing up even when because i moved out to la when i was like three but my grandmother would go with me on all my film sets when my and my mom would go with my sister a lot of the time um when we were working when we were little and she's quite southern and she lived with us and she still lives with my mom and so she it would be like her fried chicken like all the stuff that she makes,

Speaker 3 which it's, I know, I need to get the recipe. She did make me like a recipe book of, it was a nice Christmas gift for the grandkids of like her recipes,

Speaker 3 which was really nice. Yeah.
I know I don't have a exact fried chicken place.

Speaker 1 Do you cook from it? Because my mom did that for me. She was like, here's all when I went to university.
She was like, here's all the things you like that I cook. Oh, that's cool.

Speaker 1 Here's how to cook them.

Speaker 1 Did you do it? No, of course. Yeah, I know.

Speaker 1 Because

Speaker 1 absolute free reign to just order pizza all of the time. Exactly.
So I'm not going to cook it. I read it like a novel.
I'd be like, yeah, this is what I used to have. Yeah.
Yeah.

Speaker 1 You're like, there it is. Just imagine it.

Speaker 3 You'll want it, you know.

Speaker 1 Yeah, one day, one day I'll. Totally.

Speaker 3 No, I haven't cooked from it either. But I also feel like, well, he's around.
I'm like,

Speaker 1 cook from it because she's cooked from it. Exactly.
It's nice to know what goes into it, how much work goes into it. But yeah, you're still cooking it for me.

Speaker 3 Yeah. I do love to cook, though.

Speaker 3 I do. I just, I go in phases.
Like, there was a time where I was like, I would cook a lot and like, oh, go go to the market. And like, it's so, that's like, what am I going to get?

Speaker 3 And look up recipes and things. And then right now I'm in a phase of like strictly not cooking.
Yeah. Just, you know, it's like working out.
I'm like, I'm either in or I'm out.

Speaker 3 Like, there's no like consistency. It's like all or nothing for me.

Speaker 1 I do the same thing. Do you, when you're in one phase, think about how much you want to be in the other phase?

Speaker 1 And then as soon as you get into it, you think about how much you want to stop doing the thing. Yes, definitely.

Speaker 1 Yes.

Speaker 3 I know. It is.

Speaker 1 Possibly

Speaker 1 Ed

Speaker 1 reading his mother's recipes is the saddest thing he's ever done on the podcast. That he used to just sit there and read a book of his mother's recipe.
I know I'm homesick.

Speaker 1 I just, you know, she hits all the things you like. Read about chicken pool for you.
Oh, ginger. There was ginger in it.
Lovely.

Speaker 1 Like a book.

Speaker 3 You weren't watching TV.

Speaker 1 You weren't reading books.

Speaker 3 Read the recipe books.

Speaker 1 She just cut out recipe for the Google's Moving Magazine. Yes.

Speaker 3 No, it'll come in handy. It's a sweet thing.
Yeah, we'll get to that because one of her things is on my

Speaker 1 onto

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Speaker 1 Well, let's start the menu proper then, your dream starter. Okay.

Speaker 3 So then, I mean, I'm also like, what restaurant is this place? Because it's a cl we're going to get eclectic here. So, okay, so we've had the, we have still water, right? That's, we have the

Speaker 3 Cheddar Bay biscuits.

Speaker 3 Now, for starter, it could be a couple of things because I also, I'm trying to think of the mood of the restaurant, but then also, I don't know if the mood really goes with any of the food, but I'm like, who cares?

Speaker 1 It's my dream. It doesn't feel drinking.
It doesn't matter, right?

Speaker 3 But yeah, I definitely want like a place with like a good vibe. And like, I want the place to be very populated.
I don't, and I like kind of getting dressed up a little bit.

Speaker 3 It doesn't have to be fancy, but I want like the occasion of like feeling like you're going to, you know, a place.

Speaker 1 And do you want when you walk in in your outfit, do you want Alexa Chung to walk over and say?

Speaker 3 She has to be there and say, I like your outfit.

Speaker 1 Yeah.

Speaker 3 Yeah. She's the matrix D.
Oh, yeah. Yeah.

Speaker 1 Right.

Speaker 3 And, okay, and so then for starter, which this is like not upscale, I'm going mozzarella sticks.

Speaker 1 Oh, great. Huge choice.

Speaker 1 Yeah.

Speaker 3 With marinara sauce, but it has to be, again, like, I love cheese, but like, I want the panko crumbs. Also, this is the same thing I have with onion rings, where I'm like, it's a toss-up.

Speaker 3 I'm like, okay, I'm going to order onion rings, but I don't want like a beer-battered, I don't want a smooth onion ring. I want the, I want the bumpy pinko crumb, crunchy one.

Speaker 3 Yeah, yeah, you know what I mean?

Speaker 3 So, I want the same with the mozzarella stick.

Speaker 3 Um, and I also would eat, I mean, I

Speaker 3 want it to be warm and you want the cheese to be soft, but I also kind of like when it gets rubbery and like kind of cold.

Speaker 1 I know what you mean, you know what I mean.

Speaker 1 You shouldn't like it

Speaker 1 because that's when they're the worst. I'm fine with it, I'm fine with it.

Speaker 1 I don't care.

Speaker 3 I did this movie when I was like nine. It actually is the worst.

Speaker 3 It has 0% on Rotten Tomatoes.

Speaker 1 Yes. That must be a point of price.

Speaker 3 Yeah, it is because it is the lowest ranked movie. It's like it's the Nutcracker in 3D.

Speaker 3 Don't watch. I mean, I haven't seen that.
I was a child. I had nothing to do with it.

Speaker 1 Sure. None of it's on your shoulders.
Yeah, yeah, yeah. We're not blaming you for this.

Speaker 3 But

Speaker 1 0%.

Speaker 1 You know what we need in 3D? The note.

Speaker 3 Was this at the time Nathan Lane was in it, John Tatoro was the rat king?

Speaker 1 Wow, it's a pretty great cast, yeah.

Speaker 3 I know, but it just didn't work.

Speaker 1 Was this at the time when 3D technology they were like, we've everything's got to be in 3D?

Speaker 3 Yeah, it was kind of that time, yeah.

Speaker 1 Well, also, because like when Avatar came out, yeah, you know, it's like, um, and all it meant was you go and watch the film, and then occasionally one of the characters would do this.

Speaker 1 Whoa, yes, yeah, for no reason, yeah,

Speaker 1 we're like, okay,

Speaker 3 um, but there's a point to this because we filmed in Hungary. And

Speaker 3 in Hungary, and it's called something, I can't pronounce it. It's in Hungarian, but there's a cheese dish.
It's basically a giant triangle of a mozzarella stick. And I would eat that every day there.

Speaker 3 Like when I was nine, they would have it at the catering. Yeah.
And I would just, I would eat it every day. I was like, I wanted that thing.
It was a huge triangle.

Speaker 1 Yeah.

Speaker 3 of cheese. Yeah.
And they used a specific cheese in Hungary. It wasn't mozzarella.

Speaker 3 I forget what it was, but I loved that.

Speaker 1 I love mozzarella steaks we could throw one of them in yeah do you want the triangle sure we could yeah

Speaker 1 yeah let's

Speaker 3 throw that in why not yeah um we could do that and like maybe a clam chowder

Speaker 1 hold on a second

Speaker 1 we almost fell for that and everything is

Speaker 3 and everything is extremely fattening on this menu so but it doesn't matter like we're living in a dream reality yeah yeah yeah i don't know i was just thinking i don't have clam chowder i love it so much and it's a good one is hard to come by and it's not always on a menu so like when there is one I I want it and then I'm so disappointed when there's when it's big potatoes small clams hate that

Speaker 3 I want big clams and I don't want much potato in there I want

Speaker 3 small potatoes well yeah kind I want to they I don't want to be chopped big chunks of potatoes in there because they're tricking you. They're like, ooh, you think it's a clam.

Speaker 3 And it's like, that's a potato. I don't want that.
I want the clam.

Speaker 1 Well, as an actor, I don't think you can get annoyed when things pretend to be things that end up.

Speaker 3 That's true. Okay.

Speaker 1 I think you have to just take it. Poor potatoes.
You have to respect it. Respect that potato.
And it's frosting. It's doing its job.
It's doing really well. It's pretending to be a clam.
Yeah.

Speaker 1 No, I agree with you. I think if it's going to be called clam chowder, that's the headline.
Yeah.

Speaker 3 I mean, potatoes are fine, but you know, with the oyster crackers.

Speaker 1 Uh-huh.

Speaker 1 Yeah.

Speaker 1 That's another thing we don't have much here. Yeah, we don't see the oyster crackers.

Speaker 3 Do you have a lot of clam chowder here, too? Not really.

Speaker 1 No, not really. I know.

Speaker 1 I mean,

Speaker 1 I'm trying to decide if we're going to throw in the clam chowder because that's too small. You don't have to.
You don't have to. I like the thought of all the mozzarella sticks with the triangle.
Yes.

Speaker 1 Nutcracker 3D. Perfect.
On set, would you call it Nutcracker 3D?

Speaker 3 I think it was called like the Nutcracker, like the untold story in 3D or something.

Speaker 1 It was like a Napoleon Untold.

Speaker 1 So is it a different story from the...

Speaker 3 No, but it was a weird weird take on it?

Speaker 1 The nutcracker's told,

Speaker 3 it is, yes. I don't know what they thought they were doing, reinventing the wheel.
I know maybe they shouldn't have, but I like that I have the zero percent.

Speaker 1 Yeah, nine, though.

Speaker 1 Yeah, do you know what? Here's an observation:

Speaker 1 I think every

Speaker 1 time like I've met an actor who's been an actor since they were very, very young, they're the most well-balanced actors ever.

Speaker 1 Oh, they're just very, like, like, just normal people who are very easy to talk to. Is there, do you find that as well? Nicholas Holt

Speaker 1 always comes across like that.

Speaker 1 Has he been on here? No, we would love him to have been on here. But like,

Speaker 1 is there something about just like just from day one, you're doing it and you're used to it and you kind of like, you're learning how to cope with it all? Is it not as

Speaker 3 yes, there is something

Speaker 1 to that?

Speaker 3 I also think like I was really lucky because either my mom or my grandmother grandmother like was on set and so you know I was like very much kept in line of like you have to be on time you have to you know be polite like respect everyone around you so like I had that through that lens and also I didn't go to like drama school or anything like that or never did any classes I actually wasn't allowed to do plays at my school that I went to in LA because they told me well you already act so like

Speaker 1 I know

Speaker 1 I know I was like oh okay but

Speaker 1 what's it to save the other students blushes?

Speaker 3 Yeah, I guess it's like give them an opportunity.

Speaker 1 All right, fine.

Speaker 3 But so I didn't have that. So I learned on the job, you know, of

Speaker 3 just learning from directors and other actors. And like, I was lucky that I worked with people that like really took me under their wing and like helped me.
And

Speaker 3 yeah, but I think I just. I'm very comfortable and like feel the most at home like on a on a film set.

Speaker 3 And it's that the film set's also something it's grown with me, like as I've grown, and so I've got to discover myself through that.

Speaker 3 And then, you know, how roles change as you get older, and how your choices change, and what you like changes.

Speaker 3 So, yeah, I don't, I don't know, but I, I mean, also, I had my sister, she was, you know, young when she started to, my first thing was technically, it was playing her at a younger age, I am Sam.

Speaker 3 And I am Sam, yeah, and

Speaker 1 that's right. What do you think?

Speaker 1 Ed doesn't like it when I just say someone's films at them. No, but that was that that felt natural.
That felt natural. Rather than what he normally does, Elle, is he'll say, Nutcracker 3D.

Speaker 1 He'll just say nutcracker 3D and then go, Nutcracker 3D, and then just wait for the guest to say something. With the hand gesture.
And they go, yeah?

Speaker 1 Yeah.

Speaker 1 Do you have a question about it? You mean I have something? Or he'll just quote something.

Speaker 3 Well, that was like a fill-in-the-blank in a way, just now. That was smooth.

Speaker 1 That was smooth. Super smooth.
But now what he's done is he's brought it up and he's killed the smoothness.

Speaker 1 and he's so proud of himself for being a bad let's be honest a bad interviewer

Speaker 3 about well you have your you know your

Speaker 1 you know

Speaker 3 i've done my research yeah um i don't know well i'm talking in circles now but yes that was my first but i also had like a built-in role model i guess with my sister because i you know could look up to her and so that was that was great for me but i i love that you kind of said that because normally people always ask the question of like child stars like they're off the rails but i'm also like but there's also so many examples that I could say of ones that are you know Scarlett Johansson Natalie Portman like like Nick like you said there's examples of totally the opposite yeah but people don't want to talk about they don't want to talk about it it's not as juicy for them they're not really thinking about what they think when they say that I don't I think it's just like yeah

Speaker 1 like an acquired opinion And then actually, if you sit down and think about it,

Speaker 1 it's not true at all.

Speaker 1 But like, but they just like to.

Speaker 3 Yeah. I love, because I also, it's like I got to find what I love to do from a young age.
It's like, what's what's better? My family's a, all, they're all athletes.

Speaker 3 So we were supposed to be tennis players, my sister and I.

Speaker 3 But I think the like athletic like discipline that's in my family, there is something to acting that I feel like is like a it is very athletic.

Speaker 3 Like there you have there is a discipline to it or like the adrenaline that you get. It's like that feeling before a game.
It's like there's a lot of the same. You have to nourish yourself.

Speaker 3 Like there's a lot of similarities in the way that I work. I feel like it does feel like, um,

Speaker 3 and it's like a team sport, you know, it feels like an athletic event.

Speaker 1 So, clam chowder allowed? Huh? Clam chowder. He's not allowing it.
Not allowing it allows me to do it. It was just a mention.

Speaker 3 It was just, I was just, you know, it's a food show.

Speaker 1 I think we should allow the clam chowder. Yeah? Yeah.
Clama louder. Come on.
Clama louder.

Speaker 1 Okay, I was trying to sneak that. I'll allow clam chowder.
I'm not allowing clamour louder.

Speaker 1 Holy smokes.

Speaker 1 When did you start? Are you saying holy smokes a lot today? Well, I said it.

Speaker 1 Holy smokes.

Speaker 1 I met the lady from Disney earlier. I shouted holy smokes.

Speaker 3 He's trying, and when he says it, he looks right in the camera. Yeah, yeah, yeah.

Speaker 1 Holy smokes. Something cameras to choose from.
And he's going to get Ben to put up holy smokes below it.

Speaker 3 Smoke come out of here.

Speaker 1 Yeah, yeah, yeah. I've got to have new little catchphrases as it's going on.

Speaker 1 You've got to keep something going. Bloody L.
Yeah. Yeah, that's that.

Speaker 3 People like saying that to me.

Speaker 1 Oh, what a bunch of wankers that I'd like to do. They They say bloody L, like instead of bloody L.

Speaker 3 I know.

Speaker 1 I'd hate that.

Speaker 1 I would hate it.

Speaker 3 They do.

Speaker 1 It wouldn't make sense to you. No, it won't make sense to me.
My name's James. Clama Louder.

Speaker 1 Clamor Lauder. New catchphrase.
Okay. Okay.
Well, I'll louder the chowder, but that's.

Speaker 1 Come on, that's good. Allowed the chowder's better.
Yeah. But we workshop that.
Allowed of the chowder. Yes, we workshopped it.
I wouldn't have got there without you. It's a team sport.

Speaker 1 Podcasting. It's a team sport.

Speaker 1 Yes, your main course. Okay.

Speaker 3 Okay, we're going to do something from my grandmother's recipe book. And it is something called chicken divan.
I don't know if you've ever heard of it. No.

Speaker 3 If you look it up, it is, it is something that it's kind of, I don't know if it's southern. I'm assuming it is almost like a take on like a curry, but like a southern curry.

Speaker 3 so it when I describe it you're gonna think it sounds so gross but it is made with cream of mushroom like soup oh the soup yeah but like cream of mushroom in the can um mayonnaise

Speaker 1 oh my god yeah

Speaker 3 I'm pretty sure we can say this this has never been said on this show chicken die fan no no no never no no no and curry powder

Speaker 3 like bought in the store just like you know generic curry powder, like yellow curry powder, I guess. I'm trying to think exactly, because I've actually never made it, but it is in that book.
But

Speaker 3 it's a casserole.

Speaker 3 So you boil chicken.

Speaker 1 You boil the chicken. Yes.
This gets better and better.

Speaker 1 I mean, mix up.

Speaker 3 It is one of my favorite. It's like so comfort for me.
I mean,

Speaker 3 because it just also just makes me think of home because she would make it so much growing up. And she's still like, okay, oh, can you make chicken dive in?

Speaker 3 So then like the curry, the mayonnaise, the cream of mushroom, like all that's like mixed together. That's put in a casserole dish with broccoli.

Speaker 1 Because can't guess the next queen.

Speaker 1 One queenie to the next.

Speaker 3 We're gonna top it off. So then the broccoli's in there, it's like layered.

Speaker 3 We're gonna top it off with. Can we guess?

Speaker 1 Can we guess? Yeah, yeah, yeah.

Speaker 3 Have a guess. Yeah, have a guess.

Speaker 1 Well, I mean, we've already got mayonnaise and cream of mushroom soup, but are we putting cheese on top of it? Yeah, we are. Oh,

Speaker 1 I wasn't going to go so obviously.

Speaker 3 What were you going to say?

Speaker 1 I was just going to say marshmallows. Yeah, exactly.
Yeah, yeah, yeah.

Speaker 1 At this point, who knows?

Speaker 3 That could have been, that could have been

Speaker 1 as well. Jello.

Speaker 1 Yeah, that could have been too.

Speaker 3 No, you like yellow cheddar cheese. Yes.

Speaker 1 Yeah, yeah, yeah.

Speaker 3 Yeah. So then that goes on it.
Then you bake it in the oven

Speaker 3 and that cheese gets like really crispy. Like I like, it has to have a crisp layer on it.
And then the curry, it's like a,

Speaker 3 it doesn't taste like mayonnaise. It just has that like consistency.
But I also, I love mayonnaise and condiments condiments and stuff like some people are like revolted by it, but like I

Speaker 3 more condiments the better like on anything for me. But I mean, this is a casserole, but yeah, and you and you have it with like white fluffy rice.

Speaker 1 I mean,

Speaker 3 I'm not selling it. I'm not selling this, but it also, it's like, if you look up chicken dive, man, there's a lot of recipes for it.

Speaker 1 People eat it. I eat it.

Speaker 1 As you were describing it, it sounded like the sort of thing you'd see on Diners, Drivings, and Dives. Yeah, yeah.
Don't you think? Like Guy Fieri will be going.

Speaker 3 It doesn't look bad when you see it. It's actually, it's colorful.

Speaker 1 I can imagine it.

Speaker 3 It's colorful because you got the orange, you got the bright green of the

Speaker 3 broccoli. And then the chicken is like a nice yellow.
So it's not like sloppy looking. It like looks nice.

Speaker 1 The bit that upset me the most was boil the chicken.

Speaker 1 Boil the chicken really upset me. Yeah.
I think once the, because I can imagine the soup, that's a quick way of doing something. You know, you just put the soup in.

Speaker 1 I was even on board with the mayonnaise. Yeah.

Speaker 3 But boiling the chicken. I know, because it's not, you don't,

Speaker 3 you're not trying to get a brown on the chicken or something.

Speaker 1 You don't want that extra flavor. No.
No. You don't.
Because a lot of that's coming from the soup. Yeah.
Yeah. It's the whole chicken.

Speaker 3 It's like chicken breasts. So you would just buy the chicken breast.

Speaker 1 They got two of those.

Speaker 1 They got two of those, okay. Yeah.
Two, yeah. Yeah, yeah.

Speaker 3 Made with only chicken hearts.

Speaker 1 Yeah, yeah, yeah.

Speaker 3 No, it's chicken breasts. Yeah.
And you kind of,

Speaker 3 does she shred it up?

Speaker 1 I don't know. Well, it's not really shredded.

Speaker 3 It's kind of put in there. I know.
I need to revisit. I haven't had it in a little bit.
But then my sister the other day, because I'm here

Speaker 3 in London, she was in LA and she said that GABA, that's why I call my grandmother GABA. She's like, she made chicken dive in the other night.
I'm like, oh,

Speaker 1 I wish I was there.

Speaker 3 I missed it.

Speaker 1 Yeah. So it had me thinking.

Speaker 3 I'm like, I'll put it in my dream restaurant.

Speaker 1 When people have like,

Speaker 1 here's something. I respect.

Speaker 1 We've talked about this. I shouldn't say here's something.
You can't flag what you're going to say with here's something because now we're all expecting something. Yeah.
Yeah.

Speaker 3 But it is you're going to say something, right?

Speaker 1 There's something, but he said that here's something as if this is going to be good stuff. Good, right.
Yeah, yeah, yeah.

Speaker 1 I tend to use it when it's not good stuff to try and like

Speaker 1 try and get it. Well, I was like, oh, so here's the thing.

Speaker 3 I'm getting used to it now. Yeah,

Speaker 1 it's really nothing. Yes, take a while to get used to James.

Speaker 1 But eventually they do. Not really by the end of the podcast, though.
They usually on the way home they get go, oh, I could probably do that podcast now.

Speaker 1 Put up with that guy.

Speaker 3 Can we do it again?

Speaker 1 Yeah.

Speaker 1 I always respect when people use

Speaker 1 their, you know, if they have a specific name for a grandparent

Speaker 1 that is like, no one else would know that name. It's based on someone not being able to say it when they were a kid or whatever.
That's what it is. When they still just will say it to everyone else.

Speaker 1 Because when I was a kid, at my school, everyone called their

Speaker 1 grandmother Nan. Everyone just said my nan.
And I called mine granny and felt like an idiot.

Speaker 3 Really?

Speaker 1 Still feel like an idiot.

Speaker 3 Did you get bullied for that?

Speaker 1 No, because I just said nan at school.

Speaker 1 I was trying to blend in. I'd go my nan.
And I remember, I have a distinct memory as a kid of my mum picking me up and me talking to a kid in front of her about my granny, but saying,

Speaker 1 getting to the point where like, oh my God, I've got to say nan now. And what she sells me out.
Right. What if she goes, what did you just say? Yeah.
And then you're like, nan. It's like

Speaker 1 nan.

Speaker 1 That's like, he called her granny yeah like a little like a little baby that's what i felt like so whenever anyone proper just goes with their own name which is like so specific to their family i'm like respect so self-assured i wish i was that brave

Speaker 1 thank you that's a cool name though that's like an individual name for grandparents yeah i was just grandma grandpa nanny and granddad those are my wow yeah yeah yeah

Speaker 1 solid the solid did they decide it or did you because like i don't remember a moment where i decided it yeah and it's like family-wide as well those names Oh, okay. Yeah.

Speaker 1 Because now, like, I have to remember, like, with my, my nephews and stuff. Yeah.
Different grandparents.

Speaker 1 And different grandparents' names change with like my parents are not known as the same thing to both sets of nephews. And I've got to remember that.

Speaker 1 And if I get them muddled up, I get corrected big time. Oh, wow.

Speaker 3 This is like childhood trauma for you.

Speaker 3 Keeping the grandparents in the middle of the city.

Speaker 1 I don't know why we can't just cut it off for the parents.

Speaker 1 Why do we have grandparents to confuse everyone? Their first names.

Speaker 1 We should know our our grandparents by their first names. Yeah.
Yeah.

Speaker 1 That'd be much easier. Because uncles and aunties, they're closer in age and we just call them by their names, right? You wouldn't call your uncle uncle.

Speaker 3 No.

Speaker 1 But I'd call him uncle, like, full name, Uncle Billy. But you wouldn't call Uncle Billy Uncle Billy to his face, would you? Yeah.
Hello, Uncle Billy. Used to when I was a little kid.
Oh, what a loser.

Speaker 1 What a loser. Oh, Uncle Billy.

Speaker 1 Well, that's the one I should have been self-conscious about. Yeah.
Oh, my God. I'll say that to everyone.

Speaker 1 Go and see my Uncle Billy. It's not Uncle Billy in the rhyme, is it? No, it's not.
No, it's my friend Billy. Yeah, it's my friend Billy.
Yeah. Ells that need to know that.

Speaker 1 What's the rhyme? It was like a schoolyard.

Speaker 1 I apologise for this in this.

Speaker 1 I can't believe it's bought this up. We all learned, and I don't know how these things spread, because me and James went to school in completely different places in the UK.

Speaker 1 But we all know my friend Billy had a 10-foot willie,

Speaker 1 etc. Ell, I'm sorry.
Yeah. Ell, I'm just so sorry.
I won't go through the whole thing. You didn't come here to hear that.

Speaker 1 I won't go through the whole rhyme, L, but it ends up being cut off with a rake by the girl next door. Oh my gosh.
She thought it was a snake. In her defense.
There you go.

Speaker 1 In her defense, she thought it was a snake.

Speaker 3 She thought it was just a two foot four.

Speaker 3 And that is your uncle.

Speaker 1 Yeah, yeah.

Speaker 1 I can't believe it.

Speaker 1 Because that's my uncle now. Yeah.
And everyone expects him to be sad, but he's like, it's still two foot four, guys. Yeah, yeah.
But if anything, it's easier to manage. Yeah, exactly.

Speaker 1 She did him a favor. Yeah, yeah.

Speaker 1 Oh, Al, I'm so sorry.

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Speaker 1 I mean, it seems inappropriate to segue into your dream side dish now.

Speaker 1 So, you've got rice.

Speaker 3 Uncle Billy's Willie side dish.

Speaker 1 Oh, no. Oh, no.

Speaker 3 Oh, God. Well, Well, we had rice.
Yeah. Yeah.
Put in there. But I do also, I mean, this is funny.
We were talking about Popeye earlier, but like people call, like, I love spinach.

Speaker 3 Like, so I need a side of spinach. Like, if there's a side and like spinach is on there, I'm always getting it.

Speaker 1 I'm like, oh, I'm sad as well. That'd be good with that main course, actually.

Speaker 1 That'd be like a little

Speaker 1 green. Yeah.
Yeah, like mixed in there, maybe. And like, you know, would you get it involved with the audience?

Speaker 3 No, I wouldn't get it involved. No.

Speaker 1 But I

Speaker 1 know. That was so cool.

Speaker 3 No, no, no, no, no.

Speaker 1 For the people who are just listening, I got a finger wank of these.

Speaker 1 No.

Speaker 3 But yeah, just like simple steam spinach.

Speaker 1 Uh-huh. Yeah.

Speaker 3 Salts. Like, but yeah, not too watery, not too dry.
I really hate when it's really dry.

Speaker 3 I had that last night, actually, at the hotel. I was like, ordered some spinach, like a side, and it was like, ah, no.

Speaker 1 Too dry.

Speaker 1 Do you ever complain?

Speaker 3 No, never complain.

Speaker 1 You can't, can you?

Speaker 3 I mean, also, it was room service. So what are you going to do?

Speaker 3 And it's going to go through the whole rigmarole again of them coming up with another, you know, they'll bring a whole table up for the side of spinach. Yeah, yeah.

Speaker 1 It's probably drying on the way up is the problem as well. True.
So next thing you know, there's someone with like a Spritz bottle on the way up. Being like, we've got to keep this spinach moist.

Speaker 1 Oh, no. Al Fannin's in town, everybody.
That's what they'd say. It's like a whale.
Spinach moist. Like a whale's washed up onto the beach.
They're just trying to keep it moist.

Speaker 1 The other day, I was on tour. I was in Norwich.
Do you know Norwich in the UK? I do.

Speaker 1 It's a little city.

Speaker 1 And I ordered some room service in the evening.

Speaker 1 And there was like kind of a charcuterie board type. There was a mesae.
Yes.

Speaker 1 So I thought I'll get that. Yeah.
Comes up, deliver it. They leave.
I look and realise, oh, they've forgotten the falafel isn't on there. But actually, there's quite a lot of stuff on here.

Speaker 1 So I won't complain. I'm just going to leave it.
10 minutes later, maybe even five minutes later, knock on my door.

Speaker 1 They brought the falafel up. But in the five five minutes since they delivered it and left i was now just in my boxes yeah

Speaker 1 so then i had to go hold on a second yes and then they're thinking what's he doing with the mesa you're just getting freaky with it yeah

Speaker 1 getting freaky with the mesa yeah and then i answer it and now i'm just in a dressing gown and same same lady yeah it's like okay

Speaker 1 yeah what are you doing so you answered i do want to know yeah so you answer the door you got the room service you immediately took off your clothes to eat.

Speaker 3 See, I understand, James, I understand all this,

Speaker 1 yeah.

Speaker 1 I get this,

Speaker 1 you know, but you're just me in there, I'm just getting ready for bed. I'm not, I'm not, you know, I'm not about to do anything when you eat in restaurants.

Speaker 3 You're with the hummus, never

Speaker 1 so. When you eat in restaurants, you're like, I can't believe I've got to have my clothes on for this.
It's the worst part of the restaurant, yeah.

Speaker 1 Yeah,

Speaker 1 I'm gonna sit there with my clothes on. I've never come to your dreams.

Speaker 3 I know, like, I am, I can be gross, like, I like

Speaker 3 eating in bed or eating in the tub.

Speaker 1 Yeah.

Speaker 3 And then sometimes you look and you're like, this is disgusting. What I do.

Speaker 1 Yeah, never look. Never think about what you're doing.

Speaker 3 You're like, why am I doing this?

Speaker 3 But then it's like, have your like laptop, like, if you order pizza, like, you have, I once like had a full setup, like on the, you know, bath tray thing that goes across, all fell down.

Speaker 1 Like, oh my God. In the water.
I mean, that is gross. No, still eat it.
Still eat it. No, I didn't.

Speaker 3 But I am, I'm someone I will eat off the floor. Like, there's like five-second rule.
Like, I'm like,

Speaker 3 it really doesn't bother me.

Speaker 1 I think if you're willing to eat off the floor, I put five-second rule's out the window. Yeah.

Speaker 1 You just find stuff because it doesn't make any difference.

Speaker 3 I won't find stuff, I guess.

Speaker 1 It's foraging.

Speaker 3 Yeah, I know. It's like, if it drops, it's like, okay, it's fine.

Speaker 1 Yeah.

Speaker 3 Keeps my immunity up.

Speaker 1 When the pizza fell in the bath,

Speaker 1 are you then having to run a whole new bath? Because obviously then you're basically sat on pizza.

Speaker 3 Pizza.

Speaker 1 Yes.

Speaker 3 Yes. yeah.
Then you, yeah, 100%. And order another pizza.
Yeah.

Speaker 1 Yeah. Would you ever do pizza in the shower?

Speaker 3 No, but I have.

Speaker 1 Just heard someone laugh outside.

Speaker 1 It's always good to get a laugh outside.

Speaker 1 Just want to do a shout out to the outside crew.

Speaker 1 We don't shout them out enough on the pod, so we appreciate your support. There are people outside.
Yeah, just so you know.

Speaker 3 I think I have eaten when I'm like in a rush, I wouldn't put it past me that I've like

Speaker 3 leaned out the shower and like had something.

Speaker 1 You've got to lean out for sure. You can't be having pizza in the shower.
No, or like a burger. Yeah.
Yeah, yeah, yeah. Burger in the shower.

Speaker 1 If you've got one of those like, you know, rainforest big shower heads, you could put the food on top of that, like a plate and just like have it there and then put it on.

Speaker 1 That's the driest place, really, on the top of the shower. The driest place in the shower, yeah, for sure.
Driest place in the shower. That's the driest place in the house, I think.

Speaker 1 Yeah, is it? On top of the shower.

Speaker 1 Yeah, yeah. Or the fridge, actually, the fridge very dry.

Speaker 1 Or the little soap tray.

Speaker 1 Oh, yeah.

Speaker 1 Exactly.

Speaker 1 Exactly. Yeah.
Yeah. I've done a beer in the shower before.
Is that sad?

Speaker 1 Yes. It was on holiday.

Speaker 1 Okay, that's all right. I like the idea of it.

Speaker 3 Depends if it was like a depressed

Speaker 1 holiday starting, baby. Great.
I'm getting clean and I'm getting tipsy.

Speaker 3 I like that. Yeah.

Speaker 1 I like that. Yeah, yeah.

Speaker 3 But then it got, did it make it hot? The beer hot? Because

Speaker 1 I love a beer, like a cold beer. Yeah.
Yeah. Yeah.

Speaker 1 But it was never as hot as the shower. So

Speaker 1 it was perfect, actually. And I'm going to do it again.

Speaker 1 Well, let's get onto your dream drink from that. Oh, yeah, dream.
Is it a beer? Is it a nice cold beer?

Speaker 3 Oh, my gosh. It could be.
That actually kind of go good with my southern curry.

Speaker 3 Or normally I order a Negroni. That's like my drink.

Speaker 3 Yeah, I think I'll say Negroni. That's what I was coming in here with.
When did you get dreaming of like a Medello?

Speaker 1 When did you get into Negronis? Because I consider Negronis to be a very grown-up tape. Really? Yeah, I remember when I was like, oh, hang on, I like Negronis now.

Speaker 3 Yes, yeah, I know what you mean.

Speaker 1 I saw a Negroni fridge magnet the other day. It was a picture of a Negroni, and it said, I didn't like you at first either.

Speaker 3 Oh, really?

Speaker 1 Sassy.

Speaker 3 I didn't know that this was the lore of Negroni.

Speaker 1 Well, neither did I. Apparently, the takes I bring to this podcast are already on fucking fridge magnets.
Right.

Speaker 1 I'll post in the podcast. Hot take.
With a fucking fridge magnet.

Speaker 1 I'm saddled to to this fridge mac, motherfucker.

Speaker 1 And you know what I always say, Elle? Live, love, love.

Speaker 1 Yes, that's mine. Shit happened.

Speaker 3 I think, well, so April Spritz, you know, that's like sweet.

Speaker 3 So it's like the grown-up Apple Spritz in a way. It's like much more bitter.

Speaker 3 But I got, it was here in London, I would say, because the showrunner, again, of the great, the show I did, because I did that show for like three years.

Speaker 3 And I think I turned, I started when I was like 20 and then till 25 like that's how long with like the pilot and the whole thing so it was a lot of like formative years of my life and the showrunner Tony McNamara he wrote the favorite he wrote four things and he wrote our show as well he's a genius but and he's a huge foodie beyond and he drank a lot of negronis so I was like oh like I like that I'm going to order a Negroni.

Speaker 3 Like we would all go out to dinner a lot and he would get a Negroni and so I wouldn't.

Speaker 3 So then I just just started to really like the taste and i like that it's bitter like now when i drink like an apparatus spritz it's just too

Speaker 3 i'm not someone that normally says oh it's too sweet but like when i want to drink i want it to taste like alcohol yeah yeah do you know what i mean yeah having a drink yeah and i've heard that an agroni because all three parts are alcohol that like that's the sure bet at the bar like if you don't want a watered down drink like any bar in the world get a negroni because it's not they're not gonna they can't water it down it's not like a teleda or like they're not shaking it around they can't because it's not there's nothing else in it unless they put a massive ice cube in it true which i do like huge like that yeah i can't

Speaker 3 really why because it like hits your nose yeah yeah

Speaker 1 there's nothing good about it it hits your nose yeah uh and it takes up all the real estate in the glass and you're like how much drink is really in here yeah but i think this is a difference between this not like a yorkshire pudding because you in like

Speaker 3 americans and brits there is an ice difference oh there's a big ice difference yeah because i love a lot of of ice. Like, I don't care about, oh, I'm not getting enough drink.

Speaker 3 I want my, I want my soda or, like, Coke. I want it, like, crisp.
I want tons of ice. Like, I'm okay with it.
But that's because

Speaker 1 you're getting free refills. So

Speaker 1 we got my fast food joints. Yeah, yeah.

Speaker 1 We don't get that. So if we get, if we order a Diet Coke or something,

Speaker 1 we have to pay for another one. So we don't want any ice.

Speaker 1 I'll say no ice. Pipe.

Speaker 3 But that's the experience of drinking a Diet Coke. Don't you think it's better when it's really cold and has the ice?

Speaker 1 I'm not in it for pleasure. I'm in it for value for value.
Yeah, that's my life. Yeah, yeah, that's your life.

Speaker 1 Do you think, did Tony Mack know that you were copying his drink? Or were you keeping it on the low? Were you acting like you always drink the gronies and this is what you've always done? Yeah.

Speaker 1 Or were you saying, oh, Tony, what's that?

Speaker 1 I like the sound of it. Maybe I'm going to get one as well.

Speaker 3 Yeah, he probably knew. He probably knew that I wasn't acting cool.
Because, again, I was still kind of young.

Speaker 3 I mean, because obviously you could drink earlier here but i was i don't think i i was had turned 21 like on the show so i was still like you know when you're at like parties and things when you're you're not drinking negronis you know so i i was i was open to that of like oh i'll try this because you're trying it so pair well with the channel

Speaker 3 honestly probably yeah probably but i always think of that was it that restaurant here that y'all have like st. john's oh yeah yeah that's right He loves it.

Speaker 1 He loves that.

Speaker 3 Yeah. Yeah.
I like it too a lot, but that I like had sweet breads for the first time.

Speaker 1 Like

Speaker 1 whoa, they'll do everything.

Speaker 3 And I try it all.

Speaker 1 I mean, yeah, it's nose to tail. So they literally like everything goes on there.

Speaker 3 And it doesn't bother me. I know people are really like, can be really grossed out by it, but I'm like, I'll try it.

Speaker 1 That's great. They're too good negroni.
Yeah. It's better, it's better for if you're going to, as you say, kill an animal, it's only got one.
It's all of it. Yeah.
Yeah.

Speaker 1 Or two of ever. You've got to use all of it.

Speaker 1 More respectful, isn't it? Yeah, I think so. Well, you say that, but then...
Less wasteful. Yeah, it's less wasteful.

Speaker 1 I feel less more respectful. Also, you're not using everything.
There's some bits I'd be like, come on, guys, throw that away. Exactly.
Not me. No.

Speaker 1 Not Uncle Billy.

Speaker 1 Yeah. If it's 10 foot, I'll eat it all.

Speaker 1 We arrive at your dream dessert. Okay.
Oh, now you said you didn't have much of a sweet tooth, but then we had the donut chat at the beginning. I'm just going to be able to do it.

Speaker 1 Which feeling like James is worried because James is a dessert guy.

Speaker 1 This is where we differ.

Speaker 1 I'm more of a savory guy. At the beginning, I felt like kindred spirit.
Because

Speaker 1 I've only really just got like, I've changed my donut habits.

Speaker 1 And now I love Duncan so much. I used to think,

Speaker 3 do you guys have Duncan here?

Speaker 1 Yes, but not as good as you've got it. So

Speaker 1 here's something.

Speaker 1 In

Speaker 1 the last November, I was in America for a month and I didn't have much to do.

Speaker 1 And I went big on Duncan. I suddenly discovered.
You know you went big on Dunkin'? I went big on Dunkin'. I suddenly discovered that I loved it.

Speaker 1 I mainly told Stuart Laws, our mutual friend, because he's always been a Dunkin' evangelist to me. And I've been like, you're high as a kite.
And also,

Speaker 1 I don't really like Krispy Kremes anymore because I saw Stuart eat. just too many of them during the tour and it made me go, I don't know how this guy is eating Krispy Kremes at midday.

Speaker 3 Also, krispy creams here is like every service station on the motorway has like a cabinet of krispy cream no which is so crazy like in Tesco they have them yeah like out which is like not like it is at home because they're the best when they're hot yeah and at home it's like hot donuts now and then you go in right and you can get them fresh but I like them from the well not Stuart Laws Stuart Laws if he's listening and he will be he he is he can't walk

Speaker 1 a cold krispy cream donut without eating it immediately wow he loves it um yeah and he was always always saying to me you are dunking's the best and i was like you know i so i had a dunkin' donut in london and was like i don't know what you're talking about man it's just a very boring donut yeah in america that you've got different ones that we don't have here but it is still just like so straight down the line nothing fancy yeah but i have so many favorites there i know and on my next trip to america i was so excited to go to dunkin' because when i got back to london i was like i'm just gonna dunking all the time now no No, forget it.

Speaker 1 Not as good. Can.

Speaker 1 But in a way, I was relieved because I was like, that could be the end of your life. It could be the end of your life.
So actually, thank you for making Dunkin' not as good in London.

Speaker 3 Yeah, it can be a treat.

Speaker 1 It's so good over there. He's flying to America about six times a week.
For Duncan. Yeah, yeah, yeah, yeah.
You need to get in the commercial.

Speaker 3 You're a dunking.

Speaker 1 Oh, I am a dunking.

Speaker 3 You're a dunking. You need to get him a Christmas gift, the Dunk King shirt.

Speaker 1 Yeah. You know what I mean?

Speaker 1 And the crown, yeah, yeah.

Speaker 3 Yeah. The Ben athlete, you know, you can be in the Super Bowl commercial.

Speaker 1 Yeah, I could be in the Super Bowl commercial.

Speaker 1 I actually know about that now because I stayed up for the last, well, for the Kendrick one to watch. Yeah.
Because I wanted to watch the halftime show.

Speaker 3 The commercials are insane.

Speaker 1 So I now understand that the commercials are insane. Yeah.

Speaker 1 It's like the

Speaker 1 cast of the nutcracker 3D.

Speaker 1 It ends in every single commercial. It's mad.

Speaker 3 It is. They are.

Speaker 1 It really is. Insane.
You've got some royal blood in you.

Speaker 3 I do.

Speaker 1 You're a...

Speaker 3 Yeah,

Speaker 3 I mean.

Speaker 1 You're related to our royal family. Yes.

Speaker 3 On my mom's side, someone did some ancestry.com. And it's, who is it? It's King Edward,

Speaker 1 the third or something.

Speaker 3 Yeah, there's some, but there is like apparently some royal bloodline. Someone did an ancestry.com.
We didn't even do it ourselves. Like a fan did it or something.

Speaker 3 And there was like, so I don't know, but apparently that is true. I don't, yeah.

Speaker 1 You can go on one of those shows and find out if it's definitely true.

Speaker 3 I could, yeah. I could.
I should, yeah, I probably should. But then I always,

Speaker 3 there's something about those like swabs and stuff that I'm like, then my DNA is out there. If you're not

Speaker 3 a crime, you might not want to have that.

Speaker 1 I'm not worried that someone will frame you for a crime.

Speaker 3 I know, no, but you're just like, well,

Speaker 3 it is out there. You're giving it over.

Speaker 1 I don't know.

Speaker 1 That nice man who presents that

Speaker 1 ancestry program's going to be a crime.

Speaker 1 And it could be a crime from way back in the past because he knows everything about history. Exactly.
So he could get you. Exactly.

Speaker 1 Yeah, we could.

Speaker 1 You go, they never caught the person who did this. Yeah.
So when's the frame El Fanning of the world going to be framed for? When? Yeah. Because it would have to be within El Fan.
Zodiac.

Speaker 1 Zodiac.

Speaker 3 They never caught Zodiac. That was me.

Speaker 1 Sorry.

Speaker 1 Huge exclusive for the podcast. Yeah.
El Fanning is the Zodiac.

Speaker 1 And thank you for bringing this to us.

Speaker 1 No.

Speaker 1 For the listeners, we all know it's Arfale Miller. Oh, no.
Please don't. He's the number one suspect.

Speaker 3 Are you a huge? So you're a huge crime guy?

Speaker 1 He loves Dunkin' Donuts and the Zodiac Killer. Yeah.
I do. Just those two.
Yeah. The Zodiac.
I'm not a crime guy, but Zodiac killer.

Speaker 3 Okay, so Dunkin' Donuts, though. See, I have, I'm just going to explain myself on the dessert front because I don't feel that donuts are a dessert in what I think of life.
You know what I mean?

Speaker 3 Like donuts, they're not going to be on the menu at a restaurant for like a dessert. They could be maybe a cinnamon donut or like a churro.
I love a churro,

Speaker 3 but there's certain, like, I call it like restaurant desserts. I'm just like not interested.

Speaker 1 I know exactly what you mean.

Speaker 3 You know what I mean? Like the brownie and the molten thing and tiramisu. It's like, I like it.
Creme brulee. I like it fine, but it's not.

Speaker 3 I could take it or leave it. It's not, it doesn't call me like, ooh, I really want that.
Like a donut is it, I know. I'm nervous.
I'm so sorry.

Speaker 1 I had donuts as a dessert recently. Does that change it? I was in Bristol at a place called Other.
Okay. And they used to have another restaurant that Ed had gone to.

Speaker 1 They ran a restaurant called Casimir in Bristol.

Speaker 1 And their donuts, they have sourdough doughnuts that are toasted that are, I mean, I think they used to be

Speaker 1 in lamb fat. Yeah.

Speaker 1 And then, but it's got like vanilla sugar on it and salt, definitely. I don't know.
It was like savory fat on the outside. Yeah, well, that's

Speaker 1 the best desserts I've ever had. It was mind-blowing.
I would like that.

Speaker 3 I would like that.

Speaker 1 Yeah.

Speaker 1 But you're not, but you're not.

Speaker 1 I'm trying to delay the inevitable.

Speaker 3 Of what I'm going to say. You're going to like what I'm going to say, I think.
Well, you're going to think one is really weird and I'm having two. You can't stop me.

Speaker 1 I won't stop you.

Speaker 3 But I,

Speaker 3 one is like ice cream. So

Speaker 1 we're good. We're good.

Speaker 3 Okay, we'll start with one that I think you might like. There's this place called Lady M in New York.
Yeah. And they make meal, they're called meal crepe

Speaker 3 cakes, like 20 layers of cakes with the cream. It's like pillowy soft and they have all different flavors and they're like really pretty.
And I like the strawberry one. I love strawberries.

Speaker 3 So that it's pretty except it's pretty exceptional.

Speaker 1 I think that's the first

Speaker 3 thing you'd eat at my restaurant.

Speaker 1 Crep cake. Yeah.
Crepe cake is what they're called in America. I'm saying crep cake because that's what we say here, but it does sound like I'm saying crep cake.

Speaker 1 So I don't know if I'm really helping anyone there. Yeah, crap cake.
But no one's chosen that yet. Relatively

Speaker 1 a new thing, is it a relatively new thing?

Speaker 1 I've been going for ages and only just a lot of things. I think it's one of those things that has obviously been around for ages, but someone has gone, let's make this trendy now.

Speaker 1 Let's get it out there on the alley.

Speaker 3 I know that at Lady M in New York, they kind of are like the iconic place for doing it. So maybe they've been doing it for a long time.
And then some TikToker put it on, you know what I mean?

Speaker 1 Because they do look incredible. Yeah.
Yeah. And it was the first time I had one, I did have that, like, you know, oh, I've been done here.

Speaker 1 They look amazing in the photos. James is so worried about being done at every opportunity.
Done all the time.

Speaker 1 And then, like, I was eating it and going, I'm not that fussed about it, actually. And then I wanted another one in the future.

Speaker 1 And actually, I find that as long as I'm not being a gentleman about it and I just go nuts.

Speaker 3 Yeah, it's good.

Speaker 1 And cram it and have huge mouthfuls of it and really go undignified. But why would you want to do it? It's delicious.
It's really nice when you have loads of it.

Speaker 1 But the whole point is that of the layers is you get like a fork and you cut down and you can see all the layers inside.

Speaker 1 No, no, if you pick out on them and you just go like a massive mouthful and you get all the cream and the crepes and everything in your mouth at once, it just fills your mouth. It's delicious.

Speaker 1 It's not a dainty. But it is.
That's what it is. Yeah, but that's the thing.
That's where they get you. That's the con.

Speaker 1 Elle, how are you eating? You have to go. I'm not going like crazy, I don't think, but in a jacuzzi maybe

Speaker 1 on the top of the hair,

Speaker 3 I have to be skydiving, eating.

Speaker 3 I,

Speaker 3 yeah, no, I just, I think like normal person, yeah, probably like a human, sure, but okay, I like

Speaker 3 interesting, but the strawberry one is really good, the strawberry like pastry cream, that that is really good.

Speaker 3 I think I've had matcha before, oh yeah, I don't know if I like matcha as a drink, but I don't know if I would like it. See, again,

Speaker 3 if it was a chocolate, like one of the crepe cakes, I don't know if I would like it as much.

Speaker 1 It's funny.

Speaker 3 It's like, I love like custard and cream and I like white cake and I do like that. But and then we're having, okay, then we're, so we're having that.
This doesn't go with this at all.

Speaker 3 It does in color, but I have to mention it because it's my favorite ice cream in life. And it was recently discontinued.
Oh, no. It's at Baskin Robbins.
Yeah. It was recently discontinued.

Speaker 3 Or, well, not recently, for like a couple of years. And I thought, wow, I'm never going to have this taste.
It was like the taste of my childhood. I'm like, I'm never going to have this taste again.

Speaker 3 And it's the bubble gum at Baskin Robbins. It's pink and it has pieces of like square pink bubble gum in it.
And it almost tastes like milk.

Speaker 3 Like it tastes like the ice cream itself kind of tastes like milk. And then you have these really frozen, rock hard pieces of gum that you chew at the same time as you're eating the ice cream.
Yeah.

Speaker 3 So then it's like, it could break a tooth. I mean, the gum is so hard, like for kids.
Like, I mean, it's definitely like a choking hazard, but it's so, it tastes so good.

Speaker 3 It's like my, it's my favorite thing. And my mom is very good friends with, there's a Baskin-Robbins, like a local one around where she lives.

Speaker 3 And she goes there and gets like a milkshake, like once a week. Like, and she is very good friend.
Bruce, who works at Baskin-Robbins.

Speaker 3 Bruce and her are are like this he knows how to make her milkshake she likes it she likes chocolate syrup extra she has to be thick like there's a whole thing and like Bruce knows how to do it and so like he sees joy my mom like walking in he's like all right like he knows and for my birthday uh this last year my mom surprised me Bruce called the company and ordered a gigantic drum like a drum it's like this big of bubblegum so they make they make they made one up

Speaker 3 yeah but they make it but you have to like because no one likes the ice cream so it's a terrible seller it's like the worst seller of their ice cream like so they're like the the stores have to buy it or call it in to be like

Speaker 3 and and no one is doing it anymore because they're like literally no one eats this um and so bruce was like well no one eats it but i can i can call it in if you buy the big drum but we can only do it by like the bulk

Speaker 3 and he did which was amazing so i gotta eat that are you swallowing the gum yeah well this is what I'm thinking are you trying to keep it in your mouth with each mouthful chewing it up and then blowing a huge bubble you can't blow a bubble with this gum no no it's too well there's also something great about the gum kind of freezes while you're chewing it because the ice cream's so cold and I like that

Speaker 3 like it's kind of like drinking really cold water with gum yeah there's something there or drinking like eating like a chocolate bar and drinking cold water I know what you mean when when you drink cold water with the gum in and then you can feel it can feel it kind of get harder.

Speaker 3 That's what happens with the ice cream.

Speaker 1 And then you're swallowing the bubblegum.

Speaker 3 No, no, you just chew it and once you're done, you spit it out. Yeah.
Yeah, you can't eat it. It's bubblegum.

Speaker 1 You can't swallow it. But that's crazy to put it in ice cream.
I know.

Speaker 1 I know. So I've seen it at the Baskin Robbins and thought like never in a million years would I get that.
Exactly. And that's why no one orders it.
I didn't know how it works like that. Yeah.

Speaker 1 But shout out Bruce. Bruce Kinrobins.

Speaker 1 Yeah, Bruce Kinrobby. You're going to call him Bruce Kinrobbins from now on? Yeah, I think you have to.
You're still going to call Bruce Kinrobbins. Oh, my God.

Speaker 3 What is this? Oh, my God.

Speaker 1 I'm going to make you your menu. Yeah, this is your menu now.
That was disgusting me.

Speaker 1 Oh, no. Nothing.

Speaker 1 No, trust us. Yeah, this is a nice menu compared to so many that we've had.

Speaker 1 You would like still New York tap water. You would like the red lobster cheddar bay biscuits, but like upgraded with cold whipped butter and honey.

Speaker 1 You would like the panko crumb mozzarella sticks with marinara sauce, Hungarian cheese triangle chucked in there, and we did allowed allowed her the chowder. We allowed the chowder.
That's right.

Speaker 1 Main course, the chicken divan. Yes.
Made by your grandmother. How are you spelling divan?

Speaker 3 It's D-I-V-A-N, I think.

Speaker 1 Lovely. Yeah.

Speaker 1 Side dish, steamed spinach with salt, not too watery, not too dry. Drink a negroni and dessert, strawberry crep cake from Lady M in New York, and a bubblegum Baskin Robbins ice cream.

Speaker 1 that will kind of you won't have it together you'll probably go back and forth one after the other one after the other You've got to have the bubblegum last, haven't you? Yeah, you do. You do.

Speaker 1 Chop it off. It's an imperitif.
I think that sounds good.

Speaker 3 Yeah, it's good. You would want to try.
I think you would like it.

Speaker 1 I actually do want to try the main. I want to try the chicken.
I want to show you a photo of it. Yeah.
I bet it looks exactly as I'm imagining.

Speaker 3 I think it does. I mean, hers looks a little, like, it's, you know.

Speaker 1 Oh, so Ben's holding up.

Speaker 3 Oh, there he is. Yeah.
I'll be honest. That's pretty much it.
But the cheese is a thicker layer on ours and more

Speaker 3 crispy. Yeah.
Yeah.

Speaker 1 It sounds like

Speaker 1 something someone made up when they were stoned. Totally.

Speaker 1 They put it together, they're thrown in a load of soup. They're like, what else we got? Yeah.
Fuck a load of cheese onto the top and then they're like, great.

Speaker 3 Exactly.

Speaker 1 This is a tradition, no? Some accusations leveled at

Speaker 1 the grandmother, though? Yeah, yeah.

Speaker 1 Not specific.

Speaker 1 And guess what her name is?

Speaker 3 Mary Jane.

Speaker 1 No way. Yes, it is.
Well, that's exactly what's happened.

Speaker 1 It's the pronunciation of her.

Speaker 1 What do you call her gaba is that because she was the one who couldn't say it yeah yeah

Speaker 1 hi as a cup mary jane yeah l thank you so much for coming to the dream restaurant thank you thank you l i loved it thank you guys this is so much fun

Speaker 1 well there we are james what a great episode terrific What a delightful lady. Absolutely fantastic.
A pleasure to chat to Elle Fanning. Absolutely.

Speaker 1 I kind of do want to try the

Speaker 1 Duvin. Yeah, I would like to try the chicken divan.

Speaker 1 I mean, I said to you off mic that Elle was so nice and we were getting on with this so well that I didn't put the boot in on that dish as much as I wanted to. Restrained.

Speaker 1 A lot of listeners would have thought Ed's been remarkably restrained. Yeah.
The idea of dumping a mushroom soup into something is upsetting to me.

Speaker 1 But I bet it is comforting and warming and it obviously held a lot of nostalgia

Speaker 1 and significance for L. So I didn't put the boot in, but it does not sound nice.
Well, you know, I like that I might start dumping a tin of mushroom soup and everything that I eat. Yeah, you should.

Speaker 1 It sounds comforting and nice. Yeah.
Yeah. L did not say green eggs and ham.
So got to stay in the dream restaurant. Got to stay in the dream restaurant.
I was very happy for that, actually.

Speaker 1 And Predator Badlands. November the 7th, this Friday, if you listen to it when it goes out.
2025. 2025, of course.
Yes.

Speaker 1 yes and this is on youtube tomorrow yeah this is on youtube tomorrow november 6th 2025.

Speaker 1 yeah we'll be on youtube yeah wow i like our lives are going to change yeah we're all doing well l's got a new big hit uh franchise film yeah we're on youtube we're on youtube now man what are you going to do with all your youtube money i think i mean it's going to be a house in cash yes yeah and then probably another property in new york maybe somewhere in tokyo and then probably a lot of properties around London, and I'll just get into the property game.

Speaker 1 I'm going to buy Josh Whitticomb's big house that he's got in Cornwall that he puts on Instagram. I'm going to buy that off of him and then keep

Speaker 1 it take over the Instagram account and then level it

Speaker 1 on Instagram and everyone will see that I just leveled the house. But dressed as blobby.
So he's like, oh, he's coming for his other house. I'll be dressed as blobby.
Yeah, yeah.

Speaker 1 That's what I'm going to do. So then with my YouTube money.
Yeah. Benita, what are you going to do with your YouTube money? Theme parks, he says.
You'd spend it on theme parks. Yeah, yeah.

Speaker 1 Well, thanks, Al. Thanks for coming in.
Thank you so much for coming in, Al. What a wonderful menu.
What a wonderful conversation. And everyone should go and see Peter Balance.
Bye. Goodbye.

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Speaker 14 Hello, I'm Lucy Beaumont.

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

Speaker 15 Perfect Brains is one of the most enchanting podcasts. The effect it has on people is astounding.

Speaker 14 That is what we've heard, isn't it? Yeah.

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Speaker 15 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 14 No two podcasts are the same. Do you remember that one where I just messaged loads of Derek's? I don't think people know that.
I emailed a hundred Derek's.

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

Speaker 15 Yeah, Lucy emailed every Brian on Facebook.

Speaker 14 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.

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