Ep 268: Jessica Hynes AI transcript and summary - episode of podcast Off Menu with Ed Gamble and James Acaster
Go to PodExtra AI's episode page (Ep 268: Jessica Hynes) to play and view complete AI-processed content: summary, mindmap, topics, takeaways, transcript, keywords and highlights.
Go to PodExtra AI's podcast page (Off Menu with Ed Gamble and James Acaster) to view the AI-processed content of all episodes of this podcast.
Off Menu with Ed Gamble and James Acaster episodes list: view full AI transcripts and summaries of this podcast on the blog
Episode: Ep 268: Jessica Hynes
Author: Plosive
Duration: 01:10:04
Episode Shownotes
We welcome Bafta-winning actor and writer and ‘Spaced’ star Jessica Hynes to the Dream Restaurant this week, and she welcomes us to her restaurant. P.S. Once again, this is a disclaimer to say that no one is receiving a signed chopping board. Yes, we could edit this out, but it
is funny. Jessica Hynes stars in ‘The Franchise’ which is available on HBO, Sky and streaming service NOW. Watch it here. Recorded and edited by Ben Williams for Plosive.Artwork by Paul Gilbey (photography and design).Follow Off Menu on Twitter and Instagram: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Watch Ed and James's YouTube series 'Just Puddings'. Watch here. Hosted on Acast. See acast.com/privacy for more information.
Summary
In this episode of 'Off Menu', hosts Ed Gamble and James Acaster welcome Bafta-winning actor Jessica Hynes. The conversation focuses on her latest project, 'The Franchise', available on HBO and Sky, covering behind-the-scenes aspects of filmmaking alongside cultural insights into food. Jessica shares her experiences in comedy and her creative cooking during lockdown, including discussions on lentil soup, breakfast preferences, and her dream restaurant menu filled with memorable dishes. The episode exudes humor and camaraderie as they explore food, friendships, and cinematic experiences.
Go to PodExtra AI's episode page (Ep 268: Jessica Hynes) to play and view complete AI-processed content: summary, mindmap, topics, takeaways, transcript, keywords and highlights.
Full Transcript
00:00:00 Speaker_01
So good, so good, so good. Perfect gifts? We've got them at Nordstrom Rack stores now. UGG, Nike, Barefoot Dreams, Kate Spade New York, and more. Find everything on their wish list all in one place. Steve Madden?
00:00:14 Speaker_05
Yes, please.
00:00:15 Speaker_01
It's perfect.
00:00:16 Speaker_05
Did we just score?
00:00:18 Speaker_01
The greatest gifts of all time? Yeah. Head to your Nordstrom Rack store to score. Great brands, great prices, the greatest gifts of all time.
00:00:27 Speaker_09
Hi, this is Christopher Kimball from Milk Street Radio. I often shop at Whole Foods markets since they sell the kind of food I like. Organic vegetables, a great meat counter, and of course a great staff.
00:00:38 Speaker_09
For Thanksgiving, Whole Foods offers brined turkeys as well as a spiral cut bone-in ham. The Whole Foods Market Bakery has a large assortment of pies, even a vegan pumpkin pie. Or grab some brioche and butterflake rolls for the table as well.
00:00:53 Speaker_09
Or you can ask the Whole Foods team to cater your meal for you, including the bird, the sides, and desserts. Get your holiday party started at Whole Foods Market.
00:01:02 Speaker_07
Hey, I'm Ryan Reynolds. Recently, I asked Mint Mobile's legal team if big wireless companies are allowed to raise prices due to inflation. They said yes.
00:01:10 Speaker_07
And then when I asked if raising prices technically violates those onerous two-year contracts, they said, what the fk are you talking about, you insane Hollywood ahole?
00:01:18 Speaker_07
So to recap, we're cutting the price of Mint Unlimited from $30 a month to just $15 a month. Give it a try at mintmobile.com slash switch.
00:01:47 Speaker_11
Welcome to the off-menu podcast, taking the pink sugar of friendship, pouring it into the candy floss machine of the internet, collecting the floss of humor onto the stick of great meals.
00:02:02 Speaker_02
Man, how has it taken this long for us to do a candy floss, or you to do a candy floss? I'm not going to share the credit with this one. You do the intros.
00:02:10 Speaker_11
I just want to reveal that when I started doing it, James's eyes lit up.
00:02:13 Speaker_02
I was delighted.
00:02:14 Speaker_11
He was beaming!
00:02:15 Speaker_02
Even though I don't like candy floss, it reminds me... Which people will find weird.
00:02:20 Speaker_02
People will find that weird and off-brand, but the feeling of being a kid, discovering what candy floss is, having not tasted it before but really wanting it, is one of the best feelings.
00:02:29 Speaker_11
Yeah, I love the idea of candy floss. I do not eat candy floss. Something that pops up in my algorithm quite a lot is a family where the dad makes candy floss art.
00:02:38 Speaker_11
I don't know where they are, in Southeast Asia somewhere, and he can make like whole flowers with different colored petals using different candy flosses. And his kids are getting good at it now as well, and I'm very proud of them.
00:02:50 Speaker_02
That's a gamble. My name is James Acaster. Together we own a drinking restaurant and every single week we invite in a guest and ask them a favor. Guest? And ask them a favor ever. Start a main course, dessert, side dish and drink. Not in that order.
00:02:59 Speaker_02
And this week our guest is... Jessica Hynes.
00:03:04 Speaker_11
Jessica Hynes. Just... National treasure alert. Absolutely. Ring-a-ding-ding, National Treasure.
00:03:11 Speaker_02
Amazing comedy actor, writer. I mean, obviously Ed and I, we grew up with Spaced. Sure did. Immediately.
00:03:18 Speaker_11
We're slowly ticking off our Spaced register. We are slowly ticking off the Spaced register.
00:03:23 Speaker_02
Jessica is in the franchise which is out now on Sky Comedy and now Yes, you gotta go watch it. What a cast. Himesh Patel, Loli Adafope who has obviously been on this podcast. Also, Richard E. Grant's popping up every now and again.
00:03:37 Speaker_02
He was on this podcast as well. I'm just shouting out the people who've been on the pod. If you haven't been on the pod, I ain't shouting you out. Although Himesh hasn't been on the pod, but we should get him on the pod. We're aspirational here.
00:03:46 Speaker_02
Yeah, Nish Bhullar. Please him, we've got to get him on the pod. Yeah, and just calls him Hollywood and points his finger millimetres from the bridge of his nose and says, Hollywood. And does that every time he sees him.
00:03:58 Speaker_02
Sam Mendes is like, well, directed the first episode, it's like you've produced it as well. Armando Iannucci. Been on the pod. been on the pod. Um, like it's very exciting. Um, the trailer looks amazing. Can't wait to see it. We recorded this in the past.
00:04:12 Speaker_02
It's not out yet.
00:04:14 Speaker_11
So we've not seen full episodes yet, but we've seen the trailer. We're very excited and we are very excited to have Jessica Hines in the dream restaurant.
00:04:20 Speaker_02
Love Jessica Hines. And, uh, I mean, There's so much to ask her about. And I imagine it'll all go out my head by the time we sit down.
00:04:27 Speaker_11
But hopefully she will not go out of the dream restaurant if she picks a secret ingredient which we have pre-decided upon and was the only thing that we could think of and was the first idea and the one that we're going with.
00:04:38 Speaker_11
Ben suggested it, we said yes. No, I think I came out of the toilet and I said I know what Jessica's secret ingredient should be and you said Heinz Baked Beans. And I said yes, that's what I was thinking of.
00:04:48 Speaker_11
Very rare that Ed ever comes out of the toilet. Yeah, I record most of mine from inside the toilet.
00:04:53 Speaker_02
Yeah, yeah, usually. So when he's got an idea, he'll come out of the toilet and announce it. At this time it was, the secret ingredient should be... Heinz Baked Beans!
00:05:02 Speaker_11
Heinz Baked Beans, because Jessica's called Jessica Heinz.
00:05:06 Speaker_02
Not spelt the same. No, different. But, you know... I hope she'll forgive us for going the easy route.
00:05:11 Speaker_11
Yeah, I think she will. Looking forward to meeting her. You've met her, of course, before.
00:05:16 Speaker_02
We were in a film called Seize Them. I say we were in a film called Seize Them. Hollywood. I was there for half a day to film my scene and Jessica was a proper part and it was brilliant. But, yeah, we had a lovely meal there, actually.
00:05:29 Speaker_02
So, you know, I already know this lady can talk food. This is the off-menu menu of Jessica Hines.
00:05:43 Speaker_11
Welcome, Jessica, to the dream restaurant.
00:05:46 Speaker_02
Welcome, Jessica Hines, to the dream restaurant. Been expecting you for some time.
00:05:50 Speaker_11
Yeah, that was a big one.
00:05:51 Speaker_10
Wow.
00:05:52 Speaker_02
Yeah, yeah, I went for it. Do you appreciate how much I went for that? I appreciated it. I feel very welcome. I don't do that for everyone.
00:05:58 Speaker_10
The clap felt like an expulsion of bad energy. It felt like, you know... That was Ben. Oh, that was Ben. The clap and the shout. It was like, boom, it's a new day.
00:06:08 Speaker_11
Oh, so when you say expulsion of bad energy, you mean we're getting rid of it rather than we're putting out into the world.
00:06:15 Speaker_10
Like snaps, you know, like, like kind of fireworks, you know, that's the origin of fireworks. Just get it all. Yes, that's what the Chinese New Year is about. That bang, bang, bang, bang, bang, getting rid of all the bad energy.
00:06:25 Speaker_02
See, I'm just all just like, you know, just thinking everything that's just English. So I just think it's Guy Fawkes. Bless you for that.
00:06:31 Speaker_10
James, do you know what? That's on brand. And I forgive you for that. I really do.
00:06:36 Speaker_11
I mean, you thought fireworks were invented by the English. Because of Guy Fawkes.
00:06:39 Speaker_10
Yeah, sure.
00:06:42 Speaker_02
I thought it was like... I thought they were meant to represent... Yeah, you wish you could have done this. You wish you could have blown up the Houses of Parliament, mate.
00:06:49 Speaker_11
Look at this. I think that's what they then came to mean for us in England.
00:06:53 Speaker_10
Yeah, they were appropriated, obviously, into the bonfire. Yeah. Sort of.
00:06:57 Speaker_11
But they're invented by the Chinese.
00:06:58 Speaker_02
I had no idea. This is the quickest I've learned something on the podcast.
00:07:02 Speaker_11
See, this would be interesting. We need to find out more things that James assumes is English.
00:07:07 Speaker_10
Oh, interesting. Food-based, perhaps, because that's what the podcast is.
00:07:11 Speaker_11
Mustard, of course. English mustard, yeah.
00:07:14 Speaker_10
Mustard seed, though, probably not English.
00:07:16 Speaker_11
What?
00:07:17 Speaker_10
Mustard seed, probably not English. Come on, mate. The only thing that is English is potatoes, James, I think. You'll find, yeah, pretty much.
00:07:25 Speaker_11
I think they were brought from somewhere else.
00:07:27 Speaker_10
Yeah, actually, yes, you're right. Of course, not even potatoes.
00:07:30 Speaker_02
I'm so sorry. My world's going upside down.
00:07:32 Speaker_10
I'm sorry.
00:07:33 Speaker_02
I'll tell you what. I would like to know, is this English the franchise?
00:07:38 Speaker_10
Well, very interesting question. It's a combo of both English and American talent.
00:07:43 Speaker_02
Nice.
00:07:44 Speaker_10
And I'm in it.
00:07:45 Speaker_02
It's very exciting. The trailer's fantastic. Really funny. So many great stars in it. Yeah. Amazing team behind it. Got Sam Mendes, friend of the podcast, Amanda Iannucci as well. What can you tell us about the franchise?
00:07:56 Speaker_10
It's set on the set of a franchise, so if you kind of think of any kind of Marvel universe, any superhero universe, it is set on a very similar set to that, except it's not.
00:08:09 Speaker_11
But not based on any real people?
00:08:11 Speaker_10
But no. It's called Maxim. So the studio is a Maxim studios and all the superhero characters are created, are fictionalised for the purposes of the comedy series. But the idea is that we're focusing on the people behind the scenes of the franchise.
00:08:26 Speaker_10
That's my alarm.
00:08:27 Speaker_02
I love it.
00:08:27 Speaker_10
It's ten past one. Now we all needed that to know that. That's good to know it's 10 past 1.
00:08:38 Speaker_02
Was that telling you it's time to do PR? No. It's time to promote the franchise.
00:08:42 Speaker_10
I can't remember why that alarm is there. It's just there and I haven't taken it off. And I haven't taken it off now so it'll probably go again tomorrow. Unless I remember to take it off. Sorry about that.
00:08:53 Speaker_02
The old 10 past 1 alarm. The old 10 past 1. Alarms, did they originate in England?
00:09:00 Speaker_10
Um, I don't think so.
00:09:02 Speaker_02
No? No. Someone else came up with alarms as well. Interesting question. Do you mean the concept of alarms? Yeah, I mean, it had to be invented somewhere.
00:09:09 Speaker_10
Well, I would say alarms probably came from the clock. And the clock, I don't think, came from England. I think the clock. And I do know I have a speculative question.
00:09:16 Speaker_10
Do you think people were worried about the clock in the same way that they're worried about the internet? Do you think when people actually invented the concept of time, everyone was like, that's it, the game's up, the jig's up? It's over.
00:09:28 Speaker_10
Like, can't you see what they're going to do? It's going to be like sectioning off time forever. And some people are like, no, no, don't worry about it. I've often thought that.
00:09:37 Speaker_11
Yeah, there were people who probably thought we need to live in the moment, but not know how long a moment is.
00:09:42 Speaker_10
Can't you see how they're going to appropriate the clock? Yeah, it's great. Wow. An invention. But what they're going to do with it is then they can kind of control us and segment our lives.
00:09:52 Speaker_02
Yeah, and some people couldn't stop staring at the clock, maybe, all day long. Exactly. You've got to stop looking at that clock.
00:09:57 Speaker_10
Becoming obsessed. It's like, you know, Gilead is obsessed with time now because of the clock. All he does is sit there and wait till it turns three o'clock.
00:10:06 Speaker_11
Yeah, he loves three o'clock. It was ten past one.
00:10:08 Speaker_10
Yeah, ten past one, exactly.
00:10:09 Speaker_11
I've got to say, I'm a fan of the clock. Yeah? You are a fan? OK. Yeah, it makes things easier, doesn't it?
00:10:14 Speaker_10
Sure, that's what they've... Obviously. I mean, how could you say anything else?
00:10:17 Speaker_02
You've been brainwashed, like all of us. Yeah, I've been brainwashed, actually. you play in the franchise?
00:10:23 Speaker_10
I play Steph Mundon, who is the script supervisor. And what I learned from playing Steph Mundon is that I could never, ever, ever be a script supervisor in real life. I do not, literally do not have the brain and the qualities and the skill.
00:10:40 Speaker_10
It is the hardest job on set by far. It is so complicated and amazing what group supervisors do. I learned. I mean, I've always known they're kind of amazing. They're holding every single kind of fact.
00:10:53 Speaker_10
about the camera lens, the angle, the shot, the continuity. But, like, when I really kind of started to shadow script supervisors on set, I realized this is so hard. It is such a hard job.
00:11:05 Speaker_10
So, I just was pretending, obviously, having gleaned as much of an idea of what the job entails.
00:11:11 Speaker_11
But without having to go too deep into it.
00:11:13 Speaker_10
Well, I went as deep as this tiny little pea brain could go. I grasped as much of the technical skill as I could and sort of learnt how to pretend, you know, sort of tippity-tap-tap.
00:11:24 Speaker_10
But it is such a complex job and predominantly a job that mostly women do, which is a very interesting fact.
00:11:31 Speaker_02
And when you say you were shadowing, so as it was being filmed, you're following the actual script supervisor around?
00:11:38 Speaker_10
At the corner of my eye, just looking at them on their pads, looking at what they're doing, sometimes trying not to be annoying, but kind of saying, what are you actually saying?
00:11:46 Speaker_10
what are you, you, and you know, and then them very patiently and kindly sometimes giving me time, and then in other occasions kind of going, I just need to, sorry, I'm actually, I am actually working. I'm like, fine, absolutely fine.
00:11:58 Speaker_11
But that's great, because then you can take that into your part of being like, sometimes you're just working, and then someone else will answer your question.
00:12:04 Speaker_10
Oh yeah, I mean, you have to be so super focused to be keeping track of everything. Obviously now, it's, you know, computerised now, so a lot of the information, but then you need to know how to do the tippity-tap-tap.
00:12:16 Speaker_02
You need to know how to get into the main thing. I did something once and the script supervisor had their dog on set for the whole thing.
00:12:30 Speaker_10
The thing is, when you're a good script supervisor, you can bring your donkey on set and people will be like, that's fine, because you just got to do what you got to do. People respect script supervisors.
00:12:42 Speaker_02
Do you watch a lot of franchise stuff? Do you watch Marvel and films like that?
00:12:45 Speaker_10
done. I really enjoy it. Yeah. I mean, I like, I think the one I sort of, I really love the Thor iteration that Taika Waititi, you know, the comedy versions, I feel like he, his, his are my kind of favourite, I think. But yeah, I do when it comes up.
00:13:02 Speaker_10
And I think when my kids were younger, I watched it more because I watched it with them. But yeah.
00:13:06 Speaker_02
Have you ever auditioned for a Marvel film and not known that you're auditioning for it because they give you some face?
00:13:10 Speaker_10
No, I kind of did do a little bit of an audition, yeah, maybe for something in Wonder Woman that I didn't get.
00:13:15 Speaker_11
Does this show sort of undercut the cinematic universes of comic books? Is it satirical about them to the extent that you're worried that you're not going to be able to break your way into superhero films after that?
00:13:27 Speaker_10
I'm not worried about anything. I'm just glad to be working. I really don't think that far ahead. I'm trying to be very much in the moment, Ed.
00:13:33 Speaker_11
Yes, yeah, yeah. Sorry, I'm a clock guy.
00:13:42 Speaker_10
No, because it's not really necessarily about, I mean, it's much more about actually the kind of huge behemoth that is massive, massive, massive expensive filmmaking. That really is the subject.
00:13:52 Speaker_10
So it's a workplace comedy set in the world of massively expensive filmmaking.
00:13:58 Speaker_02
Now, are you a foodie? Before we get into your menu, are you a fan of food?
00:14:02 Speaker_10
Well, of course. I mean, how can you not be? Is anyone not?
00:14:06 Speaker_02
Yeah, we've had a few non-foodies on who are just like, I just fuel, I don't care, I don't think about it.
00:14:10 Speaker_10
God, I would love to be that person. I would love to be just a fuel person. What do they say when they say, just fuel? What does that mean? What is that like?
00:14:19 Speaker_11
I've got no idea. I mean, it seems to me like a completely joyless life.
00:14:23 Speaker_10
Maybe they get joy from other things, not just stuff in their gob.
00:14:27 Speaker_11
But I don't know, because if you're not getting joy from that, what are you getting joy from?
00:14:30 Speaker_10
Okay, there's lots of other things you could get joy from.
00:14:33 Speaker_11
Name one! I don't know, not that I know of.
00:14:37 Speaker_02
Food and the clock, that's all I've got. I think you've got to enjoy the things that you just have to do anyway.
00:14:43 Speaker_03
Yeah.
00:14:44 Speaker_02
Yeah. You have to sleep, you have to eat, you have to go to the toilet.
00:14:47 Speaker_10
Yeah.
00:14:48 Speaker_02
Enjoy those things.
00:14:49 Speaker_10
Yeah, correct. So, you're so profound. I wasn't expecting that. I thought this was more of a jokey, light-hearted.
00:14:57 Speaker_11
Sometimes, but it depends, you know. Make you think. James is taking it down a philosophical route today. I love it.
00:15:02 Speaker_10
I love it.
00:15:02 Speaker_11
The guy loves going to the toilet. Yeah, I love philosophy. Invented by the English.
00:15:12 Speaker_02
We always start with still or sparkling water?
00:15:14 Speaker_10
Sparkling. If I'm out, I mean, it's a treat. Yeah. Yeah.
00:15:17 Speaker_11
Never sparkling at home?
00:15:19 Speaker_10
Sparkling at home too, sometimes. With a bit of lemon in it. How about that? How do you like that?
00:15:24 Speaker_11
I love that. You're slicing the lemon at home?
00:15:26 Speaker_10
Yeah, I'm slicing lemon at home. Lemon is massive at home. Lemon is big. Lemons are in trouble. I've got a lot of the lemons running scared because I'm using a lot of lemons in everything.
00:15:39 Speaker_11
Take us through the daily lemon rota.
00:15:42 Speaker_10
Well, there's lemons in a bit of water, there's lemons in recipes, there's lemons in tea. There's a lot of lemons.
00:15:49 Speaker_02
They think they're safe when they see the kettle boiling.
00:15:51 Speaker_10
No, they're not safe.
00:15:52 Speaker_02
You're going in that as well?
00:15:54 Speaker_10
They are not safe.
00:15:55 Speaker_02
I started today with a celery and lemon juice. James is in films now.
00:16:02 Speaker_10
That sounds delicious.
00:16:04 Speaker_02
Like a character in the franchise.
00:16:06 Speaker_10
Can I just say just celery and lemon?
00:16:08 Speaker_11
It was, yeah. That's hardcore. That must have tasted, if you don't mind me saying, horrible. It was delicious, I loved it.
00:16:17 Speaker_10
Celery's quite sweet.
00:16:17 Speaker_02
It was the second time I've had it this week. I saw it the other day, and was just like, that could be horrible, but I'm going to try it, see what it's like. Absolutely loved it.
00:16:26 Speaker_02
One of those things where I already know on the way home, I'm going to tell my girlfriend how nice this is when I get through the door, and it will absolutely ruin her day. It's going to be so boring. But you know, I can't wait to tell her.
00:16:38 Speaker_02
Oh, excuse me? Yeah. This is delicious! It's celery and lemon! Okay, yeah, great. And then today, I knew that the place that sells it was en route to the studio, and I couldn't wait.
00:16:50 Speaker_02
As soon as I woke up this morning... Actually, do you know what, Jessica? I thought of it as I was falling asleep. I thought, I want to get the celery and lemon. I'm going to get that tomorrow. And then I was so looking forward to it.
00:17:00 Speaker_02
So, you know, lemons are in trouble in my house.
00:17:03 Speaker_02
watch out so you bought this you didn't make this no boy i'm not making juice what am i a chef you know what else are you gonna spend six pounds on apart from a glass of celery and lemon yeah a little shot money well spent in my book do you want to shout out where it's from do you know what i knew this would happen i got it this morning i was walking away i was thinking this is so delicious i'm going to mention it on the podcast
00:17:23 Speaker_02
And then I realized, I don't know the name of the place. And I looked back and I couldn't see the sign anymore. And I was like, hopefully I won't get asked. Now the worst has happened. This is my biggest fear. I've been worried about it all day.
00:17:33 Speaker_02
It's 20 past one now. I know that because my alarms went off. But you know, we've been worried since like 8 in the morning when I got that celery and lemon juice.
00:17:42 Speaker_10
I'm just asking, do you ever eat things that aren't appropriate for breakfast?
00:17:48 Speaker_02
Go on.
00:17:51 Speaker_10
I'm just asking you that.
00:17:52 Speaker_02
Definitely.
00:17:53 Speaker_11
If there's leftovers.
00:17:54 Speaker_10
Yeah. Sometimes it's what you want.
00:17:56 Speaker_11
I think anything can be a breakfast if you put a fried egg on it.
00:17:58 Speaker_10
Okay, good. Do you have to put a fried egg on it though?
00:18:01 Speaker_11
That makes it feel more breakfasty to me. Right. I don't think you have to. No. But, like, certainly, like, leftover curry in the morning. Yes, it's absolutely delicious. You put a fried egg on the curry? I could put a fried egg on the curry. That's great.
00:18:11 Speaker_11
Definitely. That's changed my life. Yeah. Especially, like, I think fried eggs go very well on, like, Thai leftovers or something like that.
00:18:19 Speaker_10
Ooh, nice.
00:18:19 Speaker_11
This guy.
00:18:20 Speaker_10
Little fried egg on the top. Delicious. I love that.
00:18:23 Speaker_02
Yeah, I mean, I definitely, I think the other day I was on holiday.
00:18:26 Speaker_10
Yeah.
00:18:27 Speaker_02
But I still was like, and I actually got this because Ed told me to, but I was in Tokyo and there was a, I was in a 7-Eleven and there's just a bar that is just an ice cream bar that's like covered in like wafer. And it's pretty big as well.
00:18:43 Speaker_02
This is my breakfast. And I just bit into it and it's a waffle on the outside, ice cream and bits of chocolate in the middle. It's like the end of a Cornetto, but over and over again. I got it for my breakfast, Jessica. So that is definitely for me.
00:18:54 Speaker_10
Because we had a bit of a thing on Sunday. So we had some people, we had a kind of things and I made a really, really nice curry and a very big apple crumble. There was a little bit, a little bit, you know, interesting because I didn't
00:19:06 Speaker_10
put the apple crumble in the oven as long as I thought I had. So when it came out, the apples and pears, it was an apple and pear crumble, they weren't that mushy, they were quite crispy.
00:19:15 Speaker_10
Because I'd put quite a bit of cinnamon in and actually the crumble was just like whizzed up oats with a bit of coconut oil and a bit of brown sugar and a bit of cinnamon, there was something very nice about it not being mushy.
00:19:30 Speaker_10
So I got so that's been a little bit and there was some left over so that's been a bit of a feature That's been having that a bit for breakfast.
00:19:36 Speaker_11
Well, that's almost good. Oh, it's almost granola, but it's cinnamon Cinnamon breakfast I'm right.
00:19:41 Speaker_10
Yeah Apple. Yes.
00:19:42 Speaker_11
Yes, of course, of course brown sugar It's a treat.
00:19:47 Speaker_10
Let's have some fun.
00:19:49 Speaker_11
Would you put a bit of yoghurt with it and then it's definitely breakfast time.
00:19:52 Speaker_10
Sure, I'd put some yoghurt in. Are we all letting yoghurt slide? We're yes anding it actually.
00:19:56 Speaker_10
There's a great shop which is an amazing shop where I live called Everest Cash and Carry which is run by the local Nepalese community in Folkestone and they have an amazing yoghurt. there called Creamy Hole, which is, which is a sort of live yoghurt.
00:20:14 Speaker_10
And you can't get it, you don't get it anywhere else. I'm not sure what country it comes from, but it comes from a big pot and it is live and it is delicious.
00:20:21 Speaker_11
Wow.
00:20:22 Speaker_10
How live are we talking? It's as alive as you would ever need it. I'm saying, you know, if you want it any more alive than that, I wouldn't know where you'd go.
00:20:34 Speaker_11
No, that was so scary, man. If the yoghurt was really alive, that'd be so scary.
00:20:39 Speaker_02
Actually, I'm going to put my question on hold and just hear Ed talk about that for a bit more. What would scare you about that?
00:20:45 Speaker_11
Well, if you opened it up and the yoghurt was having a chat.
00:20:48 Speaker_10
Or singing or dancing.
00:20:49 Speaker_11
Chatting to itself. Yeah. Or like a little man-shaped yoghurt beast came out the top of it.
00:20:56 Speaker_10
That's an advert. You're just basically pitching an advert.
00:20:58 Speaker_11
It's Lurpap Man, but with yoghurt.
00:21:00 Speaker_10
Yeah.
00:21:00 Speaker_11
Yeah, yeah. He came out. With a trombone? With a trombone, saying, hello, I'm Creamy Hull.
00:21:06 Speaker_02
I mean, my question was going to be, did you get Creamy Hole recommended to you?
00:21:11 Speaker_10
No, I just saw it on the shelf.
00:21:12 Speaker_02
And you thought, I'm going to get that.
00:21:14 Speaker_10
Yeah.
00:21:14 Speaker_11
Because of the name?
00:21:15 Speaker_10
Everything. Everything about it screamed, buy me, buy me, buy me. And I've never regretted buying it. It's delicious. And it's just lovely yoghurt.
00:21:25 Speaker_02
Yeah, well, it's a good recommend for everyone.
00:21:27 Speaker_10
And obviously the hole is H-O double it.
00:21:29 Speaker_02
Sure, but you know. Yeah. I mean, I still imagine that's affected sales. I don't think it has. You promoting it on this podcast is going to help go some way to getting rid of the hurdle that they must have to overcome every single day.
00:21:42 Speaker_11
No, I thought you meant it increased sales.
00:21:44 Speaker_02
Are you kidding me? No one's buying Creamy Holman.
00:21:46 Speaker_10
Yes, they are.
00:21:47 Speaker_02
They're taking pictures of it, at least.
00:21:49 Speaker_10
Maybe not a ton here, but this is an international yoghurt. Sure. You know, something you might not know much about.
00:21:56 Speaker_03
No.
00:21:57 Speaker_10
I'm telling you, it's selling. Don't you worry about that.
00:22:01 Speaker_02
POP LOBS OR BREAD! POP LOBS OR BREAD, JESSICA HINES! POP LOBS OR BREAD!
00:22:04 Speaker_10
I do not understand what you just said.
00:22:06 Speaker_02
POP LOBS OR BREAD, JESSICA HINES!
00:22:08 Speaker_10
Okay, this is what I heard, James Acaster. Okay, so you need to slow down. You need to quieten down. You need to say it again in a calm, inside voice, please.
00:22:18 Speaker_11
Thank you for doing this. Finally, someone's done this.
00:22:20 Speaker_10
Could you please say it in a calm, inside voice, and then I will respond.
00:22:23 Speaker_11
We're having a lovely discussion about Creamy Hull, and you've shouted over the top of it.
00:22:27 Speaker_10
I heard OR BREAD. What I did not hear was that. at the beginning. Okay, so start again. Take a breath and start again, please.
00:22:36 Speaker_02
Would you like poppadoms or bread, Jessica?
00:22:38 Speaker_10
Okay, now we're talking poppadoms. Thank you, poppadoms. Always poppadoms, thank you.
00:22:43 Speaker_11
Yes, he loves poppadoms. Always poppadoms. I'm glad you got him to repeat it, because he didn't even hear it the first time.
00:22:47 Speaker_10
I had no idea what he said.
00:22:49 Speaker_02
Imagine when we have American guests on. How much of a difficulty they have with that bit. Doesn't go well.
00:22:54 Speaker_10
Do they? I say, hey, come on, I'm sure some Americans love it.
00:22:58 Speaker_11
They don't understand him a lot of the time, and they have to look to me for the translation, essentially.
00:23:03 Speaker_02
And then the rest of the episode, they're looking at Ed. I'm just sitting there. I'll say stuff, but they'll just be looking at Ed.
00:23:09 Speaker_10
Is that where you do it? Is it your way of clocking off?
00:23:11 Speaker_02
It's fun, yeah. I don't have to do anything after that. Would you want the dips with the poppadoms? It's always there somewhere.
00:23:17 Speaker_10
Always the dips with the poppadoms. Always the dips with the poppadoms. Always them. And then literally like treating the poppadom like it's a pizza.
00:23:24 Speaker_10
Like it's a pizza, everything on all at once, then trying to kind of get it, like crunch it without it all falling apart. And then scooping up the onion and all the whatever, even though it's too hot. Yeah, that's definitely.
00:23:35 Speaker_11
When you say treating it like a pizza, are you doing like a base of one topping?
00:23:40 Speaker_10
Yeah, I'm just scattering it on there, you know, just because obviously at that point you're so hungry.
00:23:46 Speaker_10
You've ordered whatever deliciousness you've ordered and you want it and you're hungry, but like the popdoms come and it's like you fall on the popdoms, as if you hadn't eaten them.
00:23:55 Speaker_10
for days and you're kind of cramming, I mean, anyway, this is just me. And you're kind of cramming it in your mouth as if you're not expecting another amount of food that will put you into a coma. That is me in an Indian restaurant.
00:24:07 Speaker_02
Well, they're so delicious.
00:24:10 Speaker_10
How can they be that delicious? It's insane.
00:24:13 Speaker_02
It is crazy.
00:24:13 Speaker_10
English, right? Poppadoms English.
00:24:16 Speaker_02
Fair English.
00:24:17 Speaker_10
That's what I thought.
00:24:19 Speaker_02
You have just reminded me actually of why I wanted to put this section in the podcast to begin with in 2018 because of how much I love poppadoms. Tell us about the first time you ever had a poppadom, please.
00:24:29 Speaker_10
Can you tell us about that?
00:24:31 Speaker_11
The very first time.
00:24:32 Speaker_10
Can you remember it?
00:24:33 Speaker_11
With you, it's like always surprisingly late. No, it wasn't late. It wasn't late.
00:24:40 Speaker_10
Was it in an Indian restaurant or was it a takeaway? It was in an Indian restaurant.
00:24:43 Speaker_02
Yeah, we didn't get takeaways very much. My mum would cook and then very occasionally we'd go out for a meal. Actually, maybe it was late. I don't know.
00:24:53 Speaker_02
But it would have been at the Raj or the Royal Bengal in Ketring, which are like two doors down from each other. Are they rivals?
00:24:59 Speaker_02
Yeah, but they're the two main curry houses, and I don't know what the building in between them is, but it must be tents in that building, because they are both fine for all of Ketring's, like, you know, business, curry-wise, and they're both excellent.
00:25:12 Speaker_02
You should open a curry house in the building in between. I should do, actually. Yeah. Acaster's curry. Yeah. Acaster's English curries. And I can just sell, I guess, popdums and curry with eggs on it. That's my idea.
00:25:23 Speaker_11
Breakfast curry.
00:25:24 Speaker_02
Yeah. Breakfast curry.
00:25:24 Speaker_11
Finally, someone's going there.
00:25:26 Speaker_02
Good. But they're both great places. I love going to them equally. Although the Raj are the one that gives me freebies because I'm famous.
00:25:33 Speaker_10
Great. Oh, lovely.
00:25:35 Speaker_02
Yeah.
00:25:36 Speaker_10
Congratulations.
00:25:37 Speaker_02
Thank you very much. Yeah. Well done, man. Your dream starter?
00:25:42 Speaker_10
Well, I'm just going to preface this by saying that this is sort of what I'm craving at the moment because I'm getting over this flu that everyone's had. So I've been kind of like really craving healthy food.
00:25:53 Speaker_10
So you could ask me this dream menu at another time and it would be different. So this is very much what I'm craving at the moment.
00:26:00 Speaker_11
You want nutrients, you want things to build up your immune system.
00:26:04 Speaker_10
Yeah, so my starter, and this isn't as simple as you might think, but it's lentil soup. Because I was in Budapest filming last year, and there was a Syrian restaurant opposite my hotel, and they did the most delicious lentil soup I've ever had.
00:26:25 Speaker_10
And I was like, I have to now. And I was eating it all the time. It was so good. And I was like, right, I really have to work out how to make the most delicious lentil soup. Lentil soup, I go, I want to eat my own lentil soup.
00:26:37 Speaker_10
So that's basically when I came home, I sort of tried to. And the answer, of course, as you would imagine, is lemon. It's lemon. It's lemon, guys. It's bloody lemon.
00:26:47 Speaker_11
As soon as you came home, those lemons would be like, she's home.
00:26:51 Speaker_10
You slam a new recipe on the side.
00:26:53 Speaker_11
We're fucked.
00:26:54 Speaker_10
Lemon, cumin, garam masala, maybe a little bit of ginger, you might want to scrape in there, maybe a bit of garlic.
00:27:01 Speaker_10
You want to put the lentils in with the lemon and all the seasoning, and then put the water in, and then you've basically got the most delicious soup that you just never want to stop eating. It's so delicious.
00:27:14 Speaker_02
And how do you think you figured out the recipe? Did you ask them?
00:27:17 Speaker_10
No, I didn't ask them. You just came back and you figured it out? Well, I just kind of looked up different like lentil recipes. I mean, it's weird. I just sort of sort of weirdly figured it out all the way up.
00:27:29 Speaker_10
I mean, I obviously went on the, you know, I went onto the mainframe. I went on, I went, you know, I went in on the internet and, um, and, uh, and, you know, I did some research, but yeah.
00:27:40 Speaker_10
And then, but then, and then I kind of like experimented a bit, but yeah, that is just like, whenever I go like anywhere that does lentil soup,
00:27:47 Speaker_10
I'm always like, I want to try different people's lentil soup, because it varies, obviously, from place to place. This was so delicious.
00:27:56 Speaker_02
This is something you've always loved then? You've always loved lentil soup? No. This lentil soup changed your mind on lentil soup?
00:28:02 Speaker_10
This lentil soup changed my mind on lentil soup, and I realised that the lentil soup I might have been having before, it wasn't the good kind, it wasn't the best kind, and having then eaten this lentil soup, and this restaurant had another thing called pho, which is like fava beans and tahini,
00:28:17 Speaker_10
and lemons again, and it was that flavour combo. I was like, this is all I want. It's just like that lovely, sharp, lemony, tahini-y, spicy, just deliciousness.
00:28:29 Speaker_02
So, yeah. So you're in that phase at the minute, your lentil soup phase.
00:28:33 Speaker_10
Yeah, I'm just loving lentil soup right now.
00:28:34 Speaker_02
Are people close to you, have they noticed this and pointed it out? Oh, yeah, they love it.
00:28:38 Speaker_10
They love it.
00:28:39 Speaker_11
Because I guess you're making big batches, right, as well?
00:28:41 Speaker_10
Sometimes I'm making big batches, sure.
00:28:44 Speaker_11
Yeah.
00:28:44 Speaker_10
Yeah, that's happening.
00:28:46 Speaker_11
I just think with something like lentil soup, you're not going to make one portion, are you?
00:28:50 Speaker_10
I've tried to make a smaller portion, but then it's just never enough. So I try not to over-make, which is sometimes difficult when you don't know who's going to eat it.
00:29:02 Speaker_02
How much lentil soup is in your freezer at the minute?
00:29:04 Speaker_10
Actually, none. There's no lentil soup in my freezer right now.
00:29:07 Speaker_11
How many lemons are in your house right now?
00:29:09 Speaker_10
Uh, seven.
00:29:10 Speaker_11
Seven lemons. Absolutely.
00:29:12 Speaker_10
Not for long, Ed! You better watch out! They're at home listening to this.
00:29:19 Speaker_11
Absolutely terrified. Quaking in their boots.
00:29:21 Speaker_10
Quaking in their lemon boots!
00:29:26 Speaker_02
Who in your, who do you, out of all the people that you know, loves the lentil soup the most? Who's been like, you're gonna make this every time I see you, this is so good.
00:29:33 Speaker_10
I think my daughter, my daughter, I've got one child who still lives at home and my daughter, she loves my lentil soup. And then Adam, my husband, loves my lentil soup. And then, you know, everyone who comes in loves my lentil soup.
00:29:42 Speaker_10
Everybody loves my lentil soup, what can I say? I'm not gonna lie about it. Everybody bloody loves it. That's why I make it.
00:29:49 Speaker_11
I like this voice, I like this character. Good character, makes the lentil soup. The character is trying to be humble, but has to be realistic about how much everyone loves their lentil soup.
00:30:01 Speaker_02
That's a good catchphrase for the character. Yeah, just being honest.
00:30:03 Speaker_10
Just being honest. But I did have, like, when I was ordering it in this restaurant when I was in Budapest, I did used to have, like, sides.
00:30:11 Speaker_10
If I was feeling a bit more hungry, I'd have it in soup, and then I would order their, like, Syrian baba ghanoush, which, and that was a whole other level, because it was a bit chunky.
00:30:19 Speaker_10
It wasn't creamy baba ghanoush, it was, like, a little bit chunky with a bit of tomato. Do you know what I mean?
00:30:25 Speaker_02
Love it. That's the dip that I could just eat the most of on its own.
00:30:30 Speaker_10
Yeah.
00:30:31 Speaker_02
Like if someone said, you've got to eat a dip for ages. That's a good question.
00:30:35 Speaker_10
That is a really good question. Can you go into dips?
00:30:37 Speaker_02
I would like a baba ganoush, please. I could do a tub of that.
00:30:40 Speaker_10
I would eat it with a spoon. And I was eating it with a spoon. Because I was working. I was eating the spoon of lentil soup, spoon of baba ganoush, all on my own. So happy.
00:30:50 Speaker_11
Heaven. I've just been in grace. and eaten a lot of tarah mass. The musical. It plays Kinnicky. Yeah.
00:30:58 Speaker_10
Oh my god, he's so good.
00:31:02 Speaker_11
A lot of dips.
00:31:03 Speaker_10
Oh, tarah. A lot of tarah. A lot of tarah.
00:31:05 Speaker_11
A lot of tarah.
00:31:05 Speaker_10
But probably different tarah to the ones we get quite pinky, maybe not white.
00:31:11 Speaker_11
Yeah, proper white tarah.
00:31:12 Speaker_10
Posh tarah, good tarah, real tarah. Yeah, really good. Come on!
00:31:17 Speaker_11
It's good stuff, but I could eat that with a spoon even though it's got a real strong pungent taste to it.
00:31:22 Speaker_10
So what else? You're having taro in Greece, what other drinks?
00:31:26 Speaker_11
There was a fava bean one actually that they were doing quite a lot, which I think might be a specifically sort of Santorinian thing.
00:31:32 Speaker_10
Oh they love fava beans in Santorini. Oh yeah? Sure, anyone like that?
00:31:38 Speaker_11
Yeah, they're as scared as the lemons in Jessica's house. Those are the two main dips, I'd say. There are a few others, but it just had a lot of grilled fish, a lot of grilled veg.
00:31:49 Speaker_02
Is baba ghanoush your dip if you had to eat one dip, massive, like a meal-sized portion of one dip?
00:31:56 Speaker_11
Could you eat it like a yog?
00:31:57 Speaker_10
I could, but you know, it would have to be homemade hummus. I'm sorry, so boring. So boring. But like, listen, when you do, I mean, when we make, you know, when I make hummus, I do soak the chickpeas. So I soak them.
00:32:11 Speaker_10
In some cases, I've even peeled them when I've wanted just just for kicks.
00:32:16 Speaker_10
So you have to, you know, after you've boiled them and all the skin gets loose on them and then you just sort of like spend ages just like, sort of, because the skin sort of falls off them and then you've got this kind of like crackly load of sort of chickpea skin and you just sort of pull it off and pull it off and then it kind of becomes so creamy.
00:32:31 Speaker_10
So yeah, I do like hummus. Homemade hummus. So good.
00:32:35 Speaker_02
You ought to open a cafe. Yeah.
00:32:37 Speaker_10
I am opening a cafe. In fact, I just literally, like, just right now decided to do it. Literally at this point.
00:32:47 Speaker_02
Yeah, dips and soups. Dips and soups. Let's call it dips and soups.
00:32:49 Speaker_10
Dips and soups, yeah. Soups and dips, actually.
00:32:51 Speaker_09
But you know, fair enough, fair enough. Hi, this is Christopher Kimball from Milk Street Radio. I often shop at Whole Foods markets since they sell the kind of food I like. Organic vegetables, a great meat counter, and of course a great staff.
00:33:06 Speaker_09
For Thanksgiving, Whole Foods offers brined turkeys as well as a spiral cut bone-in ham. The Whole Foods Market Bakery has a large assortment of pies, even a vegan pumpkin pie. Or grab some brioche and butterflake rolls for the table as well.
00:33:21 Speaker_09
Or you can ask the Whole Foods team to cater your meal for you, including the bird, the sides, and desserts. Get your holiday party started at Whole Foods Market.
00:33:30 Speaker_07
Hey, I'm Ryan Reynolds. At Mint Mobile, we like to do the opposite of what big wireless does. They charge you a lot, we charge you a little.
00:33:38 Speaker_07
So naturally, when they announced they'd be raising their prices due to inflation, we decided to deflate our prices due to not hating you. That's right, we're cutting the price of Mint Unlimited from $30 a month to just $15 a month.
00:33:51 Speaker_07
Give it a try at mintmobile.com slash switch.
00:33:54 Speaker_05
$45 up from payment equivalent to $15 per month. New customers on first three-month plan only. Taxes and fees extra. Speeds lower above 40 gigabytes. See details.
00:34:01 Speaker_00
Ready to pop the question? The jewelers at BlueNile.com have got sparkle down to a science with beautiful lab-grown diamonds worthy of your most brilliant moments.
00:34:11 Speaker_00
Their lab-grown diamonds are independently graded and guaranteed identical to natural diamonds, and they're ready to ship to your door. Go to BlueNile.com and use promo code LISTEN to get $50 off your purchase of $500 or more.
00:34:25 Speaker_00
That's code LISTEN at BlueNile.com for $50 off. BlueNile.com, code LISTEN.
00:34:40 Speaker_02
Dream main course.
00:34:42 Speaker_10
Okay.
00:34:42 Speaker_02
You eating this with a spoon?
00:34:45 Speaker_10
You could eat, probably eat it with a spoon, but you might want a fork. Because there's something that I, we discovered, we did a lot of tempura during lockdown. This was a thing that we did.
00:34:56 Speaker_10
And so this main course is a sort of combo of things, but one of the, I mean, maybe I suppose I could call it a side, but it's on the main plate, but it could also be a side.
00:35:06 Speaker_10
But when we were in lockdown, I had a card that let me go to shop in the cash and carry. which I was registered for VAT. I didn't think there was a problem with it. I don't know, just maybe I'm not running Soups and Dips yet.
00:35:22 Speaker_10
Maybe I'm just in the kind of R&D stage. But still, I had a Cash & Carry card. So those were the only circumstances which my husband would let me panic buy, because obviously, Cash & Carry, that's the point of Cash & Carry, it's all panic buying.
00:35:35 Speaker_10
You know, it's tins and tins and tins of everything, and they have big lots of everything. So it's kind of amazing.
00:35:40 Speaker_11
I've never been in one, but it's my dream to go.
00:35:42 Speaker_10
Oh my God, I can't believe that. It is so fun. It's so fun. So one of the things they had there was huge tubs of artichokes. So artichokes, big, solid, lovely artichokes. So you would buy it, and it would seem like an expensive buy.
00:35:56 Speaker_10
It would be quite a lot of your bill, because obviously artichokes are expensive. But when you kind of worked out how much you were paying for one tub of artichoke, for literally three little slices, it worked out a bargain.
00:36:07 Speaker_10
So we had quite a lot of artichokes knocking about in the house. during lockdown. And tempura was kind of on the menu. And then I was like, artichoke tempura. Let's go there. Let's go there. And it was out of this world.
00:36:20 Speaker_11
That sounds amazing.
00:36:22 Speaker_10
Artichoke tempura. Why wouldn't, why wouldn't you?
00:36:24 Speaker_11
Because it's like the way an artichoke is, there's layers. And so the surface area, the way it is, the way an artichoke is.
00:36:34 Speaker_10
The way she is. So there's layers, exactly. So when you kind of cook it like that, it kind of holds its shape, obviously, because they were really good, proper. They were kind of imbraned, so they weren't too slimy and squidgy.
00:36:45 Speaker_10
They still had a little bit of crunch. They were good, kind of cured artichokes, if you like. And they work brilliantly tempura. So that would be a feature in my main course.
00:36:54 Speaker_11
How big was the tub of artichokes?
00:36:55 Speaker_10
I think we'd all like to know. Okay, let me just try to think about it. How could I describe it in this context? Bucket? I was going to say bucket, but that would be too big. So not a bucket.
00:37:07 Speaker_03
Not a bucket.
00:37:08 Speaker_10
Not a bucket. Like a small bucket. A small, a kind of a lot, a very, very large jar. So like, if you imagine the largest jar, like an unreasonably large jar that you would never find in any shop.
00:37:20 Speaker_11
Vars?
00:37:22 Speaker_10
It depends on the Vars. I mean, small Vars.
00:37:24 Speaker_02
So I think a few people might be listening to this and thinking that they've got a very different definition of panic buying than you have. Right. Because you panic bought a tub of art.
00:37:35 Speaker_11
We all remember that part of lockdown.
00:37:37 Speaker_10
Yeah, where everyone went mad and bought up all the artichokes My husband was Extremely like like strict so we would go we would like about not panic buying.
00:37:48 Speaker_10
Yeah, it's like absolutely So he was almost so worried about it that we would go shopping and I would put two bags of muesli and he would say put that back I was like, I think it's normal to buy two bags of muesli, but he wouldn't allow it.
00:38:02 Speaker_11
Even outside of a pandemic?
00:38:04 Speaker_10
I would buy two bags of muesli, but it was not allowed.
00:38:08 Speaker_11
You're having muesli every morning. You don't want to buy muesli every single week. Buy two bags. That makes sense. Regardless of the global health situation.
00:38:16 Speaker_02
If it wasn't for your, uh, wimp husband, how, how much, uh, you caught him it?
00:38:21 Speaker_10
We edited it out. I did not call him that. He was a good citizen, better than me. Square? No, good citizen.
00:38:30 Speaker_02
So if it wasn't for your good citizen of a husband. Yeah, thank you. How much do you think you would have bought of stuff? Do you think you would have panic bought? We don't want to go there. Would you have gone?
00:38:38 Speaker_10
No, I would have. I mean, although in some cases, when things eased, I did then buy... Okay, we're still eating brown rice. and in fact chickpeas and in fact lentils.
00:38:53 Speaker_11
Do you buy the big sacks of rice?
00:38:55 Speaker_10
Oh yeah, it came in boxes. So yeah, so yes. And I had to buy buckets so it didn't go off. But I felt like that was okay because it's not like I'm going to the shops and then clearing. I was buying it from somewhere that wanted to sell me lentils in bulk.
00:39:11 Speaker_10
Does that count as panic buying? Not really.
00:39:14 Speaker_02
if you're still having it it's not like no yeah i guess everyone who's walking around cash and carry is probably not panicking but i will tell you this when it all arrives
00:39:26 Speaker_10
When it all arrived the first time, my husband was like, what is this? I said, I've bought some things in bulk from a wholesaler, stuff that I think that would be useful. And he sat down, he said, I've done the calculations.
00:39:42 Speaker_10
If we eat this foodstuff for every meal, we will still be eating it in seven years. He said, you are going to have to send half of this back. So I did. I did.
00:39:56 Speaker_10
I sent half of it back because it was just completely... Well, they probably thought you were like a survivalist or something. Exactly. And to a certain extent, in that moment, I felt like that's maybe what it was.
00:40:07 Speaker_10
But anyway, so I did have to send half of it back. Luckily, I've learned how to make lentil soup, so... Yeah, that explains your starter.
00:40:14 Speaker_02
That explains why lentil soup is... Guess what, guys?
00:40:18 Speaker_10
It's lentil soup again!
00:40:20 Speaker_02
You're peeling chickpeas and making your own hummus.
00:40:23 Speaker_11
Yeah, so far every single dish has been things that you've panicked about during the pandemic. Toilet paper for dessert.
00:40:33 Speaker_10
one thing we didn't panic about. No, that was not, I never understood that. Never understood that.
00:40:37 Speaker_02
So is it just the tempura, artichoke tempura?
00:40:40 Speaker_10
And then, lovely, there's a thing that I started making, which is like really, really, really nice. Finely, finely, finely, finely chopped salad, like, but with like greens.
00:40:49 Speaker_10
So you like, you know, when you really, when you know kale is quite a, it's a bit of a contentious vegetable. People are like, it's for donkeys, you know. I've never heard that by the way. Have you? No. I think that's maybe what,
00:41:04 Speaker_11
Second time you brought up donkeys in the episode as well.
00:41:06 Speaker_10
Yeah, second time. I do love a donkey. But yeah, so it's like really, really finely chopped. So, but you like literally almost so they're like, you're kind of turning it into.
00:41:18 Speaker_10
I don't know, something, yeah, so it's not leafy at all, so you really really finely chop it and finely chop it with like other kind of fresh vegetables and there's lots of lemon in it and it's just like a really nice chunky, maybe walnuts.
00:41:31 Speaker_02
Oh yes! Are you with me on that mate? So with you. Had a little walnuts other today. Did you? Yeah, yeah, for our lunch in there.
00:41:37 Speaker_10
because you want that little bit of crunch and maybe the walnuts, maybe they've been baked, maybe they've just been put in a pan for a bit, just put a little bit toasty, put a bit of heat on them, just bringing out that oil, that lovely, and then finely chop that and mix that up and then put that with a little bit of whatever you want really, mushrooms, finely chop some mushrooms in there.
00:41:58 Speaker_10
A bit of lemon, maybe a little bit of tamari or a little bit of soy sauce on there as well, just to give it a bit of depth. A bit of umami. There she is. There she is. Glad you brought her up. Yeah.
00:42:14 Speaker_10
And then and then on with that, like maybe a bit of abalone, maybe a bit of hummus.
00:42:18 Speaker_02
Yeah. You need to get rid of that hummus.
00:42:21 Speaker_10
I've got to get the chickpeas in there somewhere.
00:42:24 Speaker_02
You want some brown rice on the side?
00:42:27 Speaker_10
I actually have a really like way of making like if you brown rice, obviously brown rice, that's just brown rice. But like I like to chop up sweet red onions and then fry them quite a lot.
00:42:41 Speaker_10
Again, a bit of tamari, a bit of umami, maybe a bit of soy sauce, whatever you like. A bit of white miso.
00:42:46 Speaker_03
Do you know what I mean?
00:42:48 Speaker_10
Stir that in and then put that in with the brown rice and just like give that a big stir and then that as a dish is just delicious.
00:42:57 Speaker_02
It's delicious. It's very good.
00:42:58 Speaker_11
It all sounds so good.
00:42:59 Speaker_02
It does. It is good. It is good. In my head I just keep going round, I just keep nearly laughing because I'm imagining someone going, do you want some kale? No, wait, that's for donkeys. That's for donkeys.
00:43:14 Speaker_10
I know people say it's for donkeys. The visual would be cut to just a very silent donkey just chewing hard down a kale stalk. I actually do chop the stalks out of kales. I do.
00:43:28 Speaker_10
And in that situation, if I'm trying to make a finely chopped lovely raw salad, I will take the stalks.
00:43:33 Speaker_11
You don't want the stalks in there.
00:43:34 Speaker_10
Listen, if you want to eat the stalks, good.
00:43:36 Speaker_02
But you're a donkey.
00:43:37 Speaker_10
Do it. You are a donkey.
00:43:39 Speaker_02
You could chop them up and put them in a pasta, because if you don't know what to do with the stalks, because you're using all of the leaves, you could chop them up, have them in some pasta with some chorizo maybe off the top of my head or something like that.
00:43:50 Speaker_02
Yeah, not a bad idea.
00:43:51 Speaker_10
I actually did, somebody did say about parsley stalks, a good, if you're making a little tomato-y sauce, you might bang that in there. A handful of parsley stalks, bam.
00:44:04 Speaker_11
Pesto, you could whizz them up into a little pesto situation.
00:44:07 Speaker_10
Do you know what? I love a bit of pesto. Do you ever make pesto with, again, walnuts? Do you ever make pesto with walnuts and parsley and oil and garlic?
00:44:15 Speaker_03
I can't say I've ever had.
00:44:17 Speaker_10
You know what? You don't need pine nuts. We're so fixated, ah, pesto, it's got to be pine nuts. No, no, no, no, no.
00:44:24 Speaker_02
Everyone says that.
00:44:27 Speaker_10
Obsessed. I mean, pine nuts are lovely. They are like the absolute jewel of nuts.
00:44:34 Speaker_11
I've never finished a bag.
00:44:36 Speaker_10
They're too oily, aren't they? I mean, you can't scoff pine nuts, can you?
00:44:40 Speaker_11
No, you can't scoff them. Like macadamia nuts. Use them for a dish. Am I invisible?
00:44:44 Speaker_10
Sorry, did you say something?
00:44:46 Speaker_11
Who are you? Toast them, put them in a salad, but then they're going in the cupboard and I'm not touching them again.
00:44:51 Speaker_10
Yeah. Is that because you're conditioned to treat them like they're special?
00:44:55 Speaker_11
Well, they're the jewel of the nut.
00:44:56 Speaker_10
The jewel of the nut?
00:44:57 Speaker_11
Yeah.
00:44:57 Speaker_10
I mean, obviously they're very costly compared to other nuts as well. Yeah. Sorry, what were you saying? I've scoffed them! What, a whole bag of pine nuts?
00:45:04 Speaker_02
Yeah, I used to walk around Before I lived in London, but I would come to London for gigs and I'd just have to kill like 12 hours a day because I'd stay around somebody's house. So many of your stories start like this, but with different foods.
00:45:15 Speaker_10
I'm so upset and angry about that one.
00:45:16 Speaker_02
Yeah, it was a bad bit. Two years of this shit. With two years of staying around people's houses and then like, I've got to go to work, you've got to get out. I was like, my open mic gig doesn't start until late.
00:45:24 Speaker_10
So you just used to go and buy yourself a little bag of pine nuts and go and eat them in the park?
00:45:28 Speaker_02
Yeah, or you take them from your friend's cupboard. No, I wouldn't take them from the cupboard, no, no, no. No, you don't.
00:45:32 Speaker_10
You never take anyone's pine nuts.
00:45:34 Speaker_02
I get them from the shop or something and just walk around wolfing them around London.
00:45:38 Speaker_11
Just look at free art. They don't seem like an eating nut to me, like a snacky nut.
00:45:44 Speaker_10
Yeah, for most people.
00:45:46 Speaker_11
So I'm in the right here.
00:45:48 Speaker_10
Listen, let's not put a value judgment on it. It's right or wrong for eating. I mean, you know, James isn't wrong for scarfing pine nuts, just willy-nilly. He's not wrong for it, he's just sharing his truth.
00:45:59 Speaker_02
Also, I worry about pine mouth. Yeah, yeah, pine mouth is a thing.
00:46:03 Speaker_11
Do you know about pine mouth? No. Ed Easton got it. I only found out about it on this podcast many years ago when we just started.
00:46:10 Speaker_11
If you have a bad pine nut, it coats your mouth with the bad oil and then it changes the way you taste everything for ages.
00:46:18 Speaker_10
Are you actually kidding me? The hell.
00:46:23 Speaker_02
Ed Easton was in the room below us when it came up on the podcast. I went and I dragged him up. It was Drew and Ivo Graham's episode, if you want to go back and listen to it.
00:46:31 Speaker_02
And then Ed Easton came in and he very bravely shared his story of getting pine mouth.
00:46:37 Speaker_11
So I'm actually scared of pine nuts because of that, especially ones that have been in the cupboard for a while.
00:46:40 Speaker_10
Wow. Yeah. No, I mean, I can see that.
00:46:42 Speaker_11
Because I can't be walking around and everything tastes bad. No. Because then I've got nothing left.
00:46:47 Speaker_10
No, exactly. God, I did not know that about pine nuts. Are there any other nuts that are like that? Not that I know of.
00:46:54 Speaker_02
I think all the other nuts are safe. They're not going to coat your mouth and mess your day up. Pine nuts, watch out.
00:47:01 Speaker_10
Be careful. Is there anything to look out for? I mean, do they look different from the other nuts? So, for example, would you be more likely to do it if you were just wandering around a park just literally pouring the packet into your mouth?
00:47:24 Speaker_02
Your dream side dish?
00:47:26 Speaker_10
Dream side dish would probably be fried halloumi just comes off the top of my head. Halloumi to introduce myself.
00:47:34 Speaker_11
Let it come off the top of your head.
00:47:37 Speaker_10
Halloumi to introduce myself.
00:47:40 Speaker_11
I've heard a lot of halloumi puns, I've never heard that one.
00:47:43 Speaker_10
Enjoy.
00:47:43 Speaker_11
Because hello me, I hear quite a lot.
00:47:47 Speaker_02
There are certain things, some words that people hear and you just can't help but, so obviously when you hear Halloumi you can't help but hear in your head.
00:47:55 Speaker_11
Yeah, Halloumi to introduce myself.
00:47:56 Speaker_02
Someone told me the other day that they can't look at Alien Broadway without thinking about feeling horny.
00:48:03 Speaker_11
And unfortunately, because of the way podcasts work, there will be a large amount of people listening to this now who then will have the same thing.
00:48:09 Speaker_10
Yeah, that will happen. That will stick in. It will just go in there.
00:48:12 Speaker_11
Yeah, with both Halloumi to Introduce Myself and The Feeling Horny.
00:48:16 Speaker_10
Halloumi is something that I think that's why I could never not
00:48:21 Speaker_10
I could never not eat fried tulumi when it's really delicious and juicy and crispy on the outside and it's got a little bit of whatever dip, but obviously essentially it would be the sweet chili sauce. That would be the main thing that you'd want.
00:48:35 Speaker_10
I mean, I think so, right?
00:48:36 Speaker_02
We've been very anti-sweet chili sauce on this podcast.
00:48:38 Speaker_11
Yeah, I'm still anti-sweet chili sauce.
00:48:40 Speaker_10
Wow. Okay, let's go there because I need to catch up.
00:48:43 Speaker_11
Because that's how they served it at Nando's as well, with sweet chili sauce.
00:48:46 Speaker_10
Okay, and you don't like that?
00:48:47 Speaker_11
No, I don't touch it. I just love the halloumi.
00:48:49 Speaker_10
Okay, why Ed?
00:48:50 Speaker_11
I can just go straight, just straight halloumi. Yeah, but why? Sweet chili sauce, you may as well have a tub of jam. I think it's too sweet. Wow. I feel like there's almost nothing chili in it. It's just pure sweetness. kind of feel the same way.
00:49:02 Speaker_11
But halloumi, to introduce myself.
00:49:04 Speaker_10
What would you have with that? What would you prefer as a dip?
00:49:07 Speaker_11
I'd go normal, just straight halloumi. If I'm having Nando's, I can do like a hot sauce with it maybe, but I could just eat the fried halloumi.
00:49:14 Speaker_10
So here's the situation, Kate, just
00:49:16 Speaker_10
For example, just hypothetically, there's a lovely big plate of fried halloumi, the perfectly crispy little ones that are a little bit joined, the cheeky ones that you'll go for, it's a little bit bigger, delicious, fresh, still a bit squidgy, glistening, they're glistening.
00:49:31 Speaker_10
There's a lovely big tub of sweet chili sauce in the middle. You're telling me...
00:49:39 Speaker_10
You're telling me, you're going to go up to that plate of halloumi, you're going to pick up a piece of that sweet, juicy, salty cheese, and you're not going to dip it in the chilli sauce.
00:49:52 Speaker_11
You're not going near it.
00:49:53 Speaker_10
What planet are you from? What is going on there? Why?
00:50:00 Speaker_11
I just don't like sweet chilli sauce. I think it takes away from the flavour.
00:50:05 Speaker_10
Talk us through it. When did this happen?
00:50:07 Speaker_11
Well, when did sweet chili sauce first become big? Probably the 90s? Yes. Yeah. So it's probably back in the 90s. Yes. A lot of kids were really into it.
00:50:14 Speaker_10
Yes.
00:50:15 Speaker_11
And it just wasn't my, it wasn't my scene. I thought I'm a bit more grown up than this, you know?
00:50:19 Speaker_10
Okay. Is it because it was sweet? Did something happen?
00:50:22 Speaker_11
Well, it's just like, to me, like having melted down Haribos and sweeties aren't my thing.
00:50:28 Speaker_10
I'm not into sweeties. I don't have any sweeties.
00:50:30 Speaker_11
You are, because you like sweet chili sauce.
00:50:31 Speaker_10
Wow.
00:50:33 Speaker_02
Oh. Halloumi to apologize on his behalf. You should not have said that. You're a guest on this podcast.
00:50:40 Speaker_10
So when did you stop liking sweet things?
00:50:43 Speaker_11
Oh, so I'm type 1 diabetic.
00:50:45 Speaker_10
Okay.
00:50:45 Speaker_11
I don't, but I don't think it has anything to do with that. I like sweet things. I eat desserts. I enjoy sweet, but I don't like pure sugar sweet things. I don't know if that's connected to my type 1 diagnosis, but also I just think it's a shame.
00:50:57 Speaker_11
I like spice and I feel like the sweetness in the sweet chili sauce is outweighs the spice too much.
00:51:03 Speaker_10
Do you think it's a bit patronizing to the chilli?
00:51:06 Speaker_11
I think it's patronizing to the chilli. I think that people eat it, they're like, oh, I'm having chilli. You're not.
00:51:12 Speaker_10
You think that's what people are thinking?
00:51:15 Speaker_11
You lot are eating the sweet chilli sauce and going, I like spicy things. You don't. You're eating jam.
00:51:20 Speaker_10
Maybe they're just not thinking, I like spicy things. They're just enjoying the sweet chilli sauce. That could be happening.
00:51:28 Speaker_10
The thing is, is I wouldn't normally have sweet chili sauce on much else, but when it comes to a fried halloumi side with sweet chili sauce, there's no way I'm not going to dip that halloumi in there. There's just no way.
00:51:40 Speaker_11
Yeah. See, I'm not, I'm not even going to dip it. I had some halloumi fries recently at a festival.
00:51:45 Speaker_10
How were they?
00:51:46 Speaker_11
They were really good. Do you know what I did? I got a dip.
00:51:49 Speaker_10
Okay. Yeah.
00:51:51 Speaker_11
What was it? Garlic mayo.
00:51:53 Speaker_10
Okay.
00:51:54 Speaker_11
How do you feel about that?
00:51:55 Speaker_10
I feel that is a fantastic idea.
00:51:57 Speaker_11
Yeah, it was.
00:51:57 Speaker_02
That was good. I didn't know what that OK signified. And it was double dairy, which felt weird.
00:52:02 Speaker_11
I double dairy you to eat that. That's Halloumi. Halloumi to double dairy you. So that was good. But there was sweet chilli available and I didn't dip.
00:52:12 Speaker_10
Do you know what is delicious is real mayonnaise, like homemade mayonnaise, like actual mayonnaise that isn't.
00:52:18 Speaker_02
And I feel like... Someone panic bought eggs in the pandemic.
00:52:22 Speaker_10
That was Hollandaise. That was the Hollandaise months, exactly. But yeah, no, I can see that.
00:52:28 Speaker_03
Yeah.
00:52:28 Speaker_10
Like, ah, lovely. I mean, a lovely good mayo. I mean, who's not, what is not to love that?
00:52:34 Speaker_11
I'm going to counteract what I said a little bit here.
00:52:36 Speaker_10
Isn't that a bit cloying though? Sorry.
00:52:38 Speaker_11
It was a bit. It was a bit claggy.
00:52:40 Speaker_10
Wow. Okay. Thank you for, thank you for admitting that. Thank you for being honest about that.
00:52:44 Speaker_11
I love you very much. Well, then I'll just try my own one.
00:52:47 Speaker_10
I love you very much.
00:52:48 Speaker_11
Yeah. And hello to you too. Have you been to Bubala? It's amazing. It's a vegetarian restaurant in Soho, but one of their starters is this whole block of fried halloumi. And is it black seed honey or something?
00:53:05 Speaker_10
Oh my god.
00:53:06 Speaker_11
Cheese and honey? See, I feel like I'm going against my own point there with sweetness, but it is absolutely delicious.
00:53:15 Speaker_10
Yes, that is phenomenal.
00:53:16 Speaker_11
Yeah, it's really, really good.
00:53:18 Speaker_10
Black honey on a chunk of halloumi. I mean, that is like, I'm saying yes to that.
00:53:22 Speaker_11
It's not sliced or anything, so it's just one block, but it's like perfectly fried. You gotta go.
00:53:26 Speaker_10
That sounds amazing. That sounds amazing.
00:53:31 Speaker_09
Hi, this is Christopher Kimball from Milk Street Radio. I often shop at Whole Foods markets since they sell the kind of food I like. Organic vegetables, a great meat counter, and of course a great staff.
00:53:42 Speaker_09
For Thanksgiving, Whole Foods offers brined turkeys as well as a spiral cut bone-in ham. The Whole Foods Market Bakery has a large assortment of pies, even a vegan pumpkin pie. Or grab some brioche and butterflake rolls for the table as well.
00:53:57 Speaker_09
Or you can ask the Whole Foods team to cater your meal for you, including the bird, the sides, and desserts. Get your holiday party started at Whole Foods Market.
00:54:06 Speaker_07
Ryan Reynolds here for Mint Mobile. With the price of just about everything going up during inflation, we thought we'd bring our prices down. So to help us, we brought in a reverse auctioneer, which is apparently a thing.
00:54:17 Speaker_07
Mint Mobile Unlimited Premium Wireless! How do you get 30, 30, how do you get 30, how do you get 20, 20, how do you get 20, 20, how do you get 15, 15, 15, 15, just 15 bucks a month? Sold! Give it a try at mintmobile.com slash switch.
00:54:30 Speaker_06
$45 upfront payment equivalent to $15 per month. New customers on first three month plan only. Taxes and fees extra. Speed slower above 40 gigabytes. See detail.
00:54:44 Speaker_02
Your dream drink?
00:54:45 Speaker_10
I don't drink alcohol. So my dream drink is different because obviously in every situation, sometimes it's an alcohol-free beer, which there are so many brilliant ones. They do amazing. And every year it feels like there's more and more brilliant.
00:54:58 Speaker_10
I couldn't believe when they brought out alcohol-free Guinness. It was just like...
00:55:02 Speaker_10
it was like a gift to be able to go into a pub and have a lovely big, and I, because I haven't drunk for seven years, I've even forgotten what a real pint of Guinness tastes like. So for me, it was just like, it was heavenly.
00:55:14 Speaker_10
So I love drinking alcohol-free beers, all different kinds of alcohol-free beers, but I make kind of, yeah, so maybe it's alcohol-free Guinness, maybe I should go there.
00:55:22 Speaker_02
It is good.
00:55:23 Speaker_10
It's good stuff. But in a meal situation, you see, that would be more like if I was going to go to a pub or go to a pub lunch, I would just be there, I would have alcohol-free Guinness, if they have it.
00:55:31 Speaker_10
But like with a meal, I mean, I love a sparkling water with a bit of squeeze of lime. Hold on a minute. I know limes have not had a look in, have they?
00:55:42 Speaker_02
The lemons just relax. Yeah, you hear that? That's the sound of seven lemons breathing a sigh of relief.
00:55:47 Speaker_10
But I love, I got into, in fact, the lime, I did go in hard on the limes actually during lockdown again, and like really, really kind of moved into limes.
00:55:55 Speaker_10
And actually I've not really revisited limes, but in a sparkling water, properly like half a, squeezed limes, bit of ice. I mean, that, it's literally, the thought of it is making my mouth water right now. That is just the most delicious drink.
00:56:09 Speaker_10
It's so delicious.
00:56:10 Speaker_02
We probably haven't had this happen on the podcast before, where for someone's water course they've chosen sparkling water with lemon, and then for their dream drink they've chosen sparkling water with lime. And loads of lime.
00:56:21 Speaker_10
Like proper lime, loads of lime. So you're like, you've got a little bit of... that is so delicious, that drink.
00:56:28 Speaker_11
You are never going to get scurvy. Congratulations.
00:56:30 Speaker_10
Guaranteed. You know people still can get scurvy. I'm sure, yeah. Sorry, that's such a stupid thing to say. I really apologise. I'm so sorry. No, it's good to raise awareness.
00:56:42 Speaker_02
You're using your platform for good there. Thank you, thank you, thank you. You should be doing that.
00:56:47 Speaker_10
Thank you, thank you.
00:56:48 Speaker_02
And scurvy doesn't get talked about enough.
00:56:51 Speaker_11
Outside of sort of nautical history.
00:56:54 Speaker_02
I think you should have all of those drinks. I think you should have the sparkling water with the lime, but I think you should also have at some point in your meal the alcohol-free Guinness. it's just at the end.
00:57:06 Speaker_10
But maybe not all together, but another drink I love is lassi. So I love like salty lassi or a mango lassi. So my idea of a really lovely, but that's kind of now we're getting into pudding territory here is to have like a lassi, but with fresh mango.
00:57:21 Speaker_10
So no added sugar, just like fresh mango whizzed up with like kind of kefir, like whizzed up. Like that is a, that is a delicious drink.
00:57:30 Speaker_11
So maybe this is a bridging drink from your main course into your dessert. Yes, it is. Yeah, it is. Respect. Nice to have a bridging drink. Yeah, it is.
00:57:38 Speaker_02
All those drinks sound great and you deserve all of them. So we found a place for each one of them. Yeah. We got sent some alcohol free Guinness during the lockdown. What? I put champagne in mine. No, I put Prosecco in it and made a black velveteen.
00:57:52 Speaker_10
Did you know that in Dublin during the lockdown there was a Guinness van?
00:57:56 Speaker_10
There was a van that was taking Guinness house to house so you could have it poured from the barrel, you could call up, they would drive up and they would pour the Guinness from the barrel out the back of the Guinness van in Dublin and then you could have a nice poured pint of Guinness during the lockdown.
00:58:12 Speaker_10
So civilised, isn't it?
00:58:13 Speaker_02
That's lovely. It's a lovely story, isn't it? It's Ed's favourite drink, pretty much.
00:58:17 Speaker_11
Is it Guinness?
00:58:18 Speaker_10
Oh, I love Guinness. He would have liked that a lot. I absolutely love Guinness.
00:58:21 Speaker_11
It's amazing stuff.
00:58:23 Speaker_10
It is amazing stuff.
00:58:23 Speaker_11
And from the back of a van during lockdown?
00:58:25 Speaker_10
Well, yes, because of course, you know, obviously I only drink it from a can because I drink non-alcoholic Guinness now and obviously you can't get it from a can with a widget.
00:58:33 Speaker_03
Yeah.
00:58:34 Speaker_10
But a lot of people would say that, you know, the poured Guinness in Dublin is the most delicious, which I'm sure you would know. Have you been to Dublin?
00:58:41 Speaker_11
Yes, I've been to Dublin and it is delicious.
00:58:44 Speaker_10
Is it different?
00:58:44 Speaker_11
I'm not sure I pick up on the nuances. Right. So there's plenty of places in London I really enjoy Guinness, but it's also the surroundings. You're in Dublin. You're near the factory. Yeah. So it's good to see the factory while you're drinking something.
00:58:57 Speaker_10
Yeah, I agree.
00:58:58 Speaker_11
Yeah.
00:58:59 Speaker_10
Yeah, I feel like that about Ribena. Yeah.
00:59:05 Speaker_02
Your dream dessert! Now, you've already said that you don't have a sweet tooth, so I'm a bit nervous, because I do have a sweet tooth, even though I don't like sweet chilli sauce, I love desserts, I love puddings.
00:59:14 Speaker_10
Is this something that would have to go with the meal, the sort of absolute mess of the meal I've just described?
00:59:19 Speaker_02
No, it's completely up to you. Just whatever you want, honestly. Like, no one's judging you for... And remember, you've got that lussy there as a little bridge.
00:59:26 Speaker_10
As a little bridge into something else.
00:59:27 Speaker_02
Into sweetness, so it'd be a shame to go and do a savoury dessert, wouldn't it?
00:59:32 Speaker_10
Well, I do love... I mean... I mean, I feel so boring saying something like fruit, like papaya or like mangoes and things like that, but it's just like so delicious. I mean, I would love to have that as a pudding, but it is a bit boring, isn't it?
00:59:49 Speaker_10
Just having a little bit of that, oh, that lovely pink papaya, you know, when it's just so delicious and like... And it's kind of rare. It's not unusual fruit. It's kind of exciting. It's a different kind of a fruit. So I would like that, like sliced.
01:00:06 Speaker_10
And also, and like fresh mangoes are also delicious and feels like a treat fruit.
01:00:12 Speaker_10
So if I just kind of go into something and say, I would love treat fruits, like fruits that you don't normally have, like a Sharon fruit, or maybe like a dragon fruit, or maybe an assortment of treat fruits that you have to go to a special shop to get.
01:00:25 Speaker_11
The exotic, the more exotic side of fruits.
01:00:28 Speaker_10
The exotic side of fruits, thank you. I think that's probably a way of saying that. That would be my absolute, like, ah, yes. Because then, you know, it's just everything is delicious.
01:00:38 Speaker_11
What the listener can't see, if you're only listening in audio, is every time Jessica said treat fruits, she had a body movement for it.
01:00:44 Speaker_02
Yeah.
01:00:44 Speaker_10
Treat fruits.
01:00:45 Speaker_02
Treat fruits. Yeah, yeah. Both hands. Yeah.
01:00:47 Speaker_10
Treat fruits.
01:00:47 Speaker_02
Kind of like, a bit Tommy Cooper-y. You don't want to know that.
01:00:51 Speaker_10
Treat fruits.
01:00:51 Speaker_02
Yeah, yeah, yeah.
01:00:53 Speaker_10
That's it. But I love a treat fruit.
01:00:55 Speaker_02
Yeah.
01:00:55 Speaker_10
Yeah, I love a treat fruit. Something that you wouldn't get maybe normally in your box.
01:00:59 Speaker_11
Yeah, sure.
01:01:01 Speaker_10
In your fruit box! In your organic fruit box!
01:01:05 Speaker_11
The banana's obviously not a treat fruit under that definition.
01:01:07 Speaker_10
Do you love a banana though?
01:01:08 Speaker_11
It does feel like a treat every time, the banana.
01:01:11 Speaker_10
One thing I would love to have, I guess, and this is a sort of segue, and this is a nostalgic pudding, is a banana split. Oh yeah. I mean for me, having a banana split is like the absolute, I mean as a child that was like the ultimate treat.
01:01:26 Speaker_10
If you got a banana split at the end of a meal, ow, like that was like the best day of your life. You know, like a banana split is just that and then the cream.
01:01:36 Speaker_11
In its own special bowl.
01:01:37 Speaker_10
in its own special bowl, bit of sauce, bit of whipped cream, bit of something on it. I love it. I mean, I love it. Who doesn't? Why aren't we having... and why aren't there more banana splits happening?
01:01:47 Speaker_11
Well, I was going to say, I feel sorry for the people who really thought banana splits would last forever and made the bowls.
01:01:53 Speaker_11
They must have been a company that were like, well, banana splits are going to be popular forever, so we're going to create... Let's go into business.
01:01:59 Speaker_11
Let's go into business and create a whole new bowl, because everything else you can just use for other stuff. That what you're using banana split bowl apart from a banana split.
01:02:06 Speaker_02
Yeah, that's all you're using it for. I know. What a sad day for those people. Yeah, yeah. What do you mean? That's business. No one wants banana splits anymore. Why not? It's only for donkeys.
01:02:23 Speaker_11
I don't know. It feels like it'll be the next trend to come back around, maybe.
01:02:26 Speaker_10
Let's make it happen. I'm so up for it.
01:02:29 Speaker_11
Well, you've got soups and dips.
01:02:31 Speaker_10
Soups and dips and banana splits. Soups and dips, banana splits. Welcome to my restaurant.
01:02:40 Speaker_11
You have to be at the door to welcome us like that.
01:02:45 Speaker_02
is the full name. Soups and dips, banana splits. Welcome to my restaurant. That would be great.
01:02:51 Speaker_10
Yeah. That's the advert and the full name. Yeah.
01:02:54 Speaker_02
Yeah. I'll go to soups and dips, banana splits. Welcome to my restaurant.
01:02:57 Speaker_10
Yeah. Yeah.
01:02:58 Speaker_02
Absolutely. Yeah. I mean, I do think I would fully go in business with someone who was opening a banana split place. Like a hatch that just did banana splits. I'd invest in that immediately.
01:03:12 Speaker_11
They're quite difficult to eat on the move though, a banana split I would say. So it would have to be a seated, I think it would have to be seated.
01:03:19 Speaker_10
There's a YouTube video of somebody who makes like
01:03:22 Speaker_10
banana, like, pancakes, I think in street food somewhere in Thailand, that somehow has popped up on my feed, and I've kind of, I don't know how, like, because I'm not on any social media, but maybe some sort of food algorithm.
01:03:35 Speaker_02
So it's your YouTube?
01:03:36 Speaker_11
This is, when I go on YouTube, this, like, and it's just... For a moment, I thought you were saying it pops up on your feed, but you don't have any social media.
01:03:46 Speaker_10
Well, I'm not, I'm not joined in on anything. It just sort of comes up on my phone.
01:03:52 Speaker_11
But maybe it's to do with the search, isn't it?
01:03:57 Speaker_10
But they have like little banana, I would like to try one of those. It's like banana pancakes. But I've seen like, she makes a sort of like stretchy pastry with a bit of, you know, so it's fresh every morning, the stretchy pastry.
01:04:10 Speaker_10
And then she kind of stretches it out, puts it in this big kind of massive, great big wok and fry and then slices in the banana. Folds that up, puts that in a little tray and then puts a bit of... I don't know what it is. It looks quite sugary.
01:04:24 Speaker_10
It looks like it could be some sort of condensed milk kind of style something, like on the top of that little sliced banana. I mean, and that's a... I mean, I would like to try one of those one day.
01:04:37 Speaker_10
I would like to try one of those little banana pancakes one day.
01:04:40 Speaker_11
I think that's a good goal in life.
01:04:43 Speaker_02
One day I'd like to try that banana pancake.
01:04:45 Speaker_10
I've had to go to Thailand, but I've no objection to that.
01:04:49 Speaker_02
You're in the dream restaurant.
01:04:50 Speaker_10
I've never been.
01:04:52 Speaker_02
My friend's getting married in Thailand.
01:04:54 Speaker_10
Love Thai food.
01:04:55 Speaker_02
I've got a plus one.
01:04:57 Speaker_10
Great.
01:04:57 Speaker_02
You wanna come?
01:04:58 Speaker_10
Okay, sure.
01:04:59 Speaker_02
You can come along, get you those pancakes while we're there.
01:05:02 Speaker_10
I love Thai food. Thai food, I did learn once, like, the basics of the Thai. So I just thought, actually, once you get the Thai ingredients, you put it on anything, and it's instant Thai joy.
01:05:14 Speaker_11
Can you tell us the secret to instant Thai joy?
01:05:16 Speaker_10
It's coriander, chopped coriander, lime, fish sauce, garlic, a little bit of chili, oil, Thai basil?
01:05:27 Speaker_02
Lemongrass, chopped lemongrass. Because it's a podcast, it means that no one can really appreciate that who was listening, but no one has adopted that pose. We've got a video of it, so we'll try and put that out somewhere.
01:05:41 Speaker_02
no it was no this you were like that you went like this so you had you had your hand on your hip like uh like i'm a little teacup but also your hand on your chin with your elbow just as far out as your other elbow was and uh extremely straight back posture yeah yeah and it was it was as you were trying to think of what's in the yeah
01:06:04 Speaker_02
The Thai magic.
01:06:05 Speaker_11
It really, really helped.
01:06:08 Speaker_02
It was great.
01:06:09 Speaker_11
You look like a sort of wax model of an inventor in like a living history museum.
01:06:14 Speaker_10
I'll take that as a compliment.
01:06:16 Speaker_02
Yeah, like if they did another night at the museum, you'd be like, come to life as an inventor, thinking about something. Thinking about Thai ingredients. Would like that. I'll read your menu back to you now, see how you feel about it. Okay.
01:06:27 Speaker_02
You would like sparkling water with lemon. Yes, please. Oh, thank you. You want popping almonds with all the dips, putting them on there like a pizza.
01:06:33 Speaker_02
Starter you would like lentil soup from the rest of the other for the place in Budapest, but also made by yourself I guess could be but obviously that would be ideal if they could Great ride that yeah.
01:06:43 Speaker_10
Oh, yeah, we can see that's kind of I guess that's Syrian lentil soup.
01:06:45 Speaker_02
Yeah Yeah, so you don't have to start a main course artichoke tempura along with the finely chopped green salad and walnuts baba ghanoush and hummus
01:06:56 Speaker_02
side dish fried halloumi with sweet chili sauce oh come on drink sparkling water with lime and then you're gonna have a lassi to bridge yourself over to the treat fruits did you want a banana split as well on there do you know what just as a as it's a special occasion yeah yeah yeah well banana banana split with some treat fruits around yeah and then just over just just to get to put me to sleep yeah yeah then an alcohol-free Guinness at the end
01:07:25 Speaker_10
Maybe a little while after it, after a lot of that suggestion, maybe in the pub afterwards. So I've had a bit of a walk around, gone to a pub, alcohol free again.
01:07:33 Speaker_02
Who would you want to go to the pub with, in the dream?
01:07:36 Speaker_10
Just everybody.
01:07:38 Speaker_02
What?
01:07:41 Speaker_10
Everyone's invited. Whoever, obviously, I was out with. What do you mean? Like, just, you mean literally or in a fantasy world?
01:07:48 Speaker_11
Your dream. Well, yeah, obviously in the fantasy world. We're not making you go to the pub now.
01:07:52 Speaker_02
But like, you'll go into the pub now and have your Guinness after your dream meal.
01:07:55 Speaker_10
All of my best friends and my family. That would be great.
01:08:02 Speaker_02
Yeah, that's a good... Who's your best friend? Who's your best friend? One.
01:08:06 Speaker_10
Well... Don't say your husband doesn't count. Okay, listen. I've got a lot of people I love in my life. But my oldest friend is my friend Siobhan, who I met in primary school.
01:08:17 Speaker_10
And she has told the story that she said she was new, we were like four, and then the teacher said, oh, Jessica, you have to look after Siobhan. And she said, I basically just took that literally.
01:08:29 Speaker_10
And was like, so in my mind, that was like, oh, for the rest of your life. That I took on that responsibility very heartily. So now we're still friends, still best friends.
01:08:40 Speaker_02
Perfect. That's great. The perfect companion. That's great. I want to see a film of that.
01:08:45 Speaker_10
Yeah. Or a sitcom. I've got some good pictures of us. We were super cute.
01:08:49 Speaker_02
Would she have an alcohol free Guinness with you?
01:08:51 Speaker_10
Yeah, she would. She might have a little bit of a red wine, maybe.
01:08:53 Speaker_02
Maybe. Maybe.
01:08:55 Speaker_10
She might not have an alcohol-free Guinness. It's a particular tipple, alcohol-free. I think alcohol-free Guinness is for somebody who probably really liked drinking in the past. I feel like that's... Probably. It's a bit of a giveaway.
01:09:06 Speaker_02
Yeah. And that really sounds absolutely delicious. It does sound great. Thank you. Look, thank you so much for... I've burped. Right, fantastic.
01:09:16 Speaker_10
It's normally me who wraps the episode up, James has tried it for the first time and he's burped. Woah, I can't burp on cue.
01:09:21 Speaker_02
No, that wasn't on cue. I hope it wasn't on cue because it's very rude. Basically I've decided not to hold it in at the end because I've already done a little bit, the rule of comedy.
01:09:30 Speaker_10
Let it out.
01:09:31 Speaker_02
Let it out. I'm not proud of it.
01:09:32 Speaker_10
If there's a burp in the works, let it out.
01:09:34 Speaker_02
Benito looked like he was going to cry. Yes. He looked at me absolutely so upset that I'd done it.
01:09:39 Speaker_11
Because he's got headphones on.
01:09:40 Speaker_02
Yeah, yeah, yeah. Nice one.
01:09:43 Speaker_11
Thanks so much for coming to the Dream Restaurant, Jessica.
01:09:45 Speaker_10
It's been an absolute pleasure.
01:09:46 Speaker_11
Thank you for having me.
01:09:53 Speaker_02
There we go, wonderful stuff. There's so much stuff I wanted to ask and I forgot it. I've just remembered all of it now. Oh no, tell me. Ask me. I wanted to know if there's a film in the works of her team on Shaun of the Dead.
01:10:04 Speaker_02
People have been asking about that for years and years. They want there to be a film of her gang. I'm guessing not, it's been quite a long time. But it's the anniversary of Shaun of the Dead. It would be absolutely brilliant.
01:10:12 Speaker_02
It'd be brilliant if it was that team. Maybe there's another zombie outbreak.
01:10:15 Speaker_11
But wasn't the joke that they look exactly the same and they're having the same experience but crossing paths?
01:10:21 Speaker_02
Yeah, yeah.
01:10:21 Speaker_11
So wouldn't it be the same film with different actors?
01:10:22 Speaker_02
Just do a new one now, like do a second zombie outbreak, but you follow her gang.
01:10:27 Speaker_11
Who else was in the gang?
01:10:28 Speaker_02
Matt Lucas, Rhys Shearsmith, Martin Freeman, and Tamsin Greig. Yeah. Well done. Maybe there are other people in that group, but I don't know.
01:10:38 Speaker_11
No, that seems right.
01:10:39 Speaker_02
I wanted to ask her as well about when she, her and Simon Pegg hosted a benefit show for when the tsunami happened in early 2000s or mid 2000s at the Apollo and you could buy it on, I bought it on DVD, watched it at home.
01:10:56 Speaker_02
Johnny Vegas got absolutely smashed and his set is bedlam and
01:11:02 Speaker_02
in the edit like Jessica's to come out and get him yeah didn't go Johnny it's over now so I want you to know how long he did on the night yeah what the panic was like backstage I want it to know all about that because yeah this is before I became a comedian I watched it and it blew my mind that this thing had happened and they'd released it yeah and uh I found that fascinating yeah and I've met him a few times but I don't want to ask him
01:11:24 Speaker_02
no about that he won't remember no but i definitely wanted to ask jessica and i've completely forgot to do it yeah uh so yeah i have to get her back i'm kind of glad you didn't ask her that really yeah why i liked all the food chat we had and stuff yeah actually i mean i had no regrets about the things we did talk about i was laughing throughout she's great she's so funny it's absolutely brilliant and she didn't say heinz baked beans of course no she didn't welcome to my restaurant she did say welcome to my restaurant she said that
01:11:52 Speaker_02
Kale's for donkey. Yeah, a lot of great things. Yeah So everyone should obviously if you want to hear Jessica say more great things, yes, what's the franchise?
01:12:03 Speaker_11
What's the franchise comedy and now and now? Do you go watch that? I'm gonna go watch it.
01:12:08 Speaker_02
I'm gonna go and watch it Audition for it, of course, rightfully didn't get it. Yeah. Hey, man, got it. Yeah. Yeah. Yeah. Yeah, the proper actor Yeah, been in like Christopher Nolan films. Yes. Yeah. Yeah And do you know what?
01:12:20 Speaker_02
It was an honour to be up for the same role. I'd seriously considered as much as he was. Seriously considered as much as he was.
01:12:27 Speaker_11
It means a lot to me that they... I'd imagine you auditioned in between them sending the email, offering it to him, and then there was like a day just before his agent replied and that's when they did your audition so they could just fill a bit of time.
01:12:44 Speaker_02
Yeah. Yeah. Benito's just got out to take a phone call. So for the listener... Yeah. We've been left completely... The monkeys are in charge of the bus.
01:12:53 Speaker_02
monkeys are in charge of the bus and we're going straight to foolish town he's gonna have so much to edit out now quick quick little announcement before it gets back if you want to win a signed chopping board by the great Benito all you have to do is tweet the off-menu official Twitter saying hello that's all you got to do yeah if you hello tweet hello and there's no time limit on this yeah and Benito will get in contact with you yep get your address yep
01:13:20 Speaker_02
and he will sign the chopping board and send it to you. Open-ended. It's open-ended. So this never expires, this offer.
01:13:27 Speaker_11
Oh, and here's something else you need to know. The Great Benito has skid marks. All over his pants? Yeah.
01:13:32 Speaker_02
Whoa! Ed, we said we weren't ever going to reveal that!
01:13:36 Speaker_11
Yeah, but I didn't ever think the monkeys would be in charge of the bus.
01:13:38 Speaker_02
The monkeys are in charge of the bus! That guy's got skid marks all over his undies! And now everybody knows about it! So listen, if you want to win two chopping boards, you tweet, hello, full stop, How are those skinnies looking? Benito.
01:13:54 Speaker_02
And then, hashtag, the monkeys are in charge of the bus. That's two chopping boards. That's if you want two chopping boards. If you want just one, you just tweet hello and that's fine. If you want two, it's hello, full stop.
01:14:06 Speaker_02
How are those skinnies looking, Benito? Hashtag, monkeys are in charge of the bus. Thank you very much for listening to the Off Menu Podcast.
01:14:13 Speaker_11
I think it's that button that you press, James. Yeah, I'll press this button.
01:14:30 Speaker_01
So good, so good, so good. Just in and so good. Thousands of winter deals are in Nordstrom Rack stores now, and that means thousands of fresh reasons to rack. Because we get the latest trends for way less. Because I've been looking for these.
01:14:45 Speaker_11
Because the best deals go fast.
01:14:48 Speaker_01
Save big with up to 60% off Sam Edelman, Sorrell, Free People, Cole Haan, and more cold weather finds. Great brands, great prices. That's why you rack.
01:15:00 Speaker_09
Hi, this is Christopher Kimball from Milk Street Radio. I often shop at Whole Foods markets since they sell the kind of food I like. Organic vegetables, a great meat counter, and of course a great staff.
01:15:11 Speaker_09
For Thanksgiving, Whole Foods offers brined turkeys as well as a spiral cut bone-in ham. The Whole Foods Market Bakery has a large assortment of pies, even a vegan pumpkin pie. Or grab some brioche and butterflake rolls for the table as well.
01:15:26 Speaker_09
Or you can ask the Whole Foods team to cater your meal for you, including the bird, the sides, and desserts. Get your holiday party started at Whole Foods Market.
01:15:35 Speaker_04
You've been waiting all year, and the moment is finally here. Bowlin Branch is the betting brand for better sleep, and their best sale of the year is happening now.
01:15:45 Speaker_04
Right now, you can get 25% off the organic cotton sheets loved by millions of sleepers. They feel breathable, luxuriously soft, and get softer with every wash. Shop Bowlin Branch's cyber event with extended returns for the holiday season.
01:15:59 Speaker_04
Hurry to bowlinbranch.com and use code BUTTERY for 25% off everything. Limited time only. Exclusions apply. See site for details.
01:16:12 Speaker_08
Hello, my name's Sarah Pascoe. Guess what? I've been on Off Menu a while back. Can't remember what I said. Vegan butter, I think. Anyway, I'm now going on tour with a new show. It's called I Am a Strange Gloop. The tour starts in June 2025.
01:16:26 Speaker_08
Come and join me. I might talk about food, if that's what you need. Bread or poppadoms, I'll shout. Stealing content of Off Menu. I will probably talk about other things as well, and I might not shout bread or poppadoms.
01:16:37 Speaker_08
Tickets are on sale now at sarahpascoe.co.uk.