Off Menu with Ed Gamble and James Acaster - Ep 153: Joseph Quinn

Episode Date: July 13, 2022

Happy series 8! We’re kicking off the season by heading into the Upside Down with Joseph Quinn – aka Stranger Things’s Eddie Munson.Stranger Things season 4 is available now on Netflix. Follow Joseph Quinn on Instagram @josephquinn Recorded and edited by Ben Williams for Plosive.Artwork by Paul Gilbey (photography and design) and Amy Browne (illustrations).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.

Hello, listeners of the Off Menu podcast. It is Ed Gamble here from the Off Menu podcast. I have a very exciting announcement. I have written my first ever book. I am absolutely over the moon to announce this. I'm very, very proud of it. Of course, what else could I write a book about? But food. My book is all about food. My life in food. How greedy I am. What a greedy little boy I was. What a greedy adult I am. I think it's very funny. I'm very proud of it. The book is called Glutton, the multi-course life of a very greedy boy. And it's coming out this October, but it is available to pre-order now, wherever you pre-order books from. And if you like my signature, I've done some signed copies,

which are exclusively available from Waterstones. But go and pre-order your copy of Glutton, the multi-course life of a very greedy boy now. Please? Welcome to the Off Menu podcast, taking the milk of humour, putting in the strawberry syrup of the internet, and shaking it all around in a big conversation. James? Is that the end? Yeah. Ed Gamble there. My name is James A. Castor. We own a dream restaurant, and we're inviting in a guest every single week. And ask them... Milkshake. Ask them their favourite ever.

The strawberry milkshake like Greg Davis had with the strawberry syrup. The favourite ever. Start a main course, dessert, side dish, and drink. Not in that order. And this week, I guess... Milkshake can be a dessert and a drink. And this week, I guess... He's not a great one, but this is first in the series, and I probably should have done something different, sorry. And this week, I guess, is Joe Quinn. Joe Quinn, a wonderful actor, of course, plays Eddie

Munson in Stranger Things. Yes. I mean, currently, the most talked about man on the planet. Yeah, apart from Jesus Christ, the Lord and Saviour. Yeah, yeah, to be fair. Very excited. We've held the top spot for a long time. Hey, and you can't hold the top spot forever. No, Munson's coming for you, Christ. Here comes Munson. Hey, we've both just finished watching Stranger Things 4. Brilliant.

We both loved it. Absolutely brilliant. We both loved the character of Eddie Munson. We're very excited about this episode. Yes. Very excited to speak to Joe about his dream meal. Yeah. But it would be a shame, James, if Joe picks a secret ingredient, which we previously discussed, because we will have to remove him from the dream restaurant and put him in the upside-down dream restaurant.

Oh! To the upside-down dream restaurant. Where's the Ben and Gorgon lives? The Ben and Gorgon lives in the dream restaurant in the upside-down. Loyal listeners will know, of course, of the Ben and Gorgon, which is Benito's character in Stranger Things. Congratulations. And the Ben and Gorgon.

And this week's secret ingredient is... Ego waffles. Ego waffles. It's another secret ingredient that we've picked specifically because of the twist. Yes. In Stranger Things. The character of Eleven eats Ego waffles, loves them. So Eddie Munson doesn't eat them.

But it's a food heavily associated with the show. Yes. My wife made me cry laughing the other day, because we were watching Stranger Things, and there was Mike and Eleven are in a relationship. And she said, why would you have a fancy Eleven? You'd just be constantly like... You're trying to kiss her, and then suddenly she goes, Papa! I want egos.

Oh, weird. So now every time I watch it, I'd really, really laugh. Imagine it going, stop it. Stop saying Papa. She never asked Papa for the egos. No, but Papa... She talked about Papa a lot, but like... She only asked Papa for the egos.

Papa and Hopper. It's pretty similar. That reminds me, we should do a spoiler warning for this episode. We're going to speak to Joe, and all the episodes are out of season four, and obviously a lot of stuff happens. If you've not seen it, we're going to try and not spoil stuff in this chat. We'll try, but look, we're only human, so spoiler alert. Spoiler warning.

Go and watch Stranger Things series four. Go and watch it, and then listen to this podcast. But today, because it's the first day lesson and numbers are quite important, so if you could just go and watch it now, and then come back and make sure it's on the same day, that would be really useful for us. I mean, I think, you know, all the Stranger Things series four is probably 23 hours long. So then, get this in. The Ben and Gorgon says,

Listen to it on this first day. Play it faster on the first day, it really helps us. I wonder if we'll manage to get the Ben and Gorgon into the chat with Joe. I hope we can. I hope if we do manage to do that, it makes the edit. Things crossed. It is the first episode of the series. It's a wonderful way to start.

I will also remind you that I'm on tour. I'm going to the Edinburgh Fringe doing my show Electric from the 8th to the 14th at the George Square Assembly Theatre. And then also, I'm back on a national tour from September. Go on to edgambler.co.uk to check for tickets. I have a book coming out in August. James A. Casper's guided quit in social media being the best you can be in queuing yourself of loneliness volume one.

Wherever you get your books. Without further ado, this is the off-menu menu of Joe Quinn. Welcome, Joe, to the dream restaurant. Hi. Welcome, Joe Quinn, to the dream restaurant. We've been expecting you for some time. Jesus. Hi, yeah. Now, when you reacted, you were quite shocked there when the genie popped out.

I was not expecting that. Yeah, wow. You looked so shocked, but I didn't know whether it was some great acting because you've done some amazing stuff on Stranger Things reacting to some horrible stuff happening. Wow, that wasn't horrible. More surprising than any of the stuff on Stranger Things, though. Yeah, surprising things.

That'd be a good TV show. Starving things, surprising things. Just you jumping out from behind stuff. Yeah, quite surprising. Lower budget as well. Yeah, surprising, didn't I? How surprising I am all the way through. I never would say at the end.

That was really surprising, that series. That was more surprising than the last one. I think surprises on your show we probably can't talk about. Can we talk about them now? We can talk about all the surprises. The surprises are out. It's exciting. The series would be pretty fresh in everyone's minds,

but we're recording it the Monday after. So it came out on the Friday, the final episode, didn't it? Yeah, the last two came out on Friday. I have the storm right now. You go on your social media, it's going nuts. It's still pretty raw. People are going insane. People are insane.

Are they going insane about it? They're insane about it. They're so surprised. Yeah, most of the surprises things happened. Yeah, we're still very much kind of in the eye of it, really, at the moment. It's kind of mad. It's good.

Every time you really go wide with your eyes, I just think I'm talking eddy months. Every time I go, there it is. It's not the wig. There he is. There he is there. Good accent. Thank you.

That's perfect, James. Do you take card? Yeah, yeah, yeah. You're American. James is very good at accents as well. So he loves to meet another guy who's good at accents. Right. Nice to meet you.

Do you want to do one? Yeah, sure. Do you have any requests for James's accent? No, it's not him. Maybe an American, just a general American. Yeah. That's perfect. That's good.

Okay. Yeah, yeah. What's what we're talking about in my American voice? Just last time you were surprised. I'd say the last time I was really surprised would have to be or when I watched Stranger Things. That was good. That was surprising.

Yeah, surprisingly good. Yeah. That's my American voice that I would do if I was in Stranger Things and people would think I was American. It would be surprised when I was English. Honestly, that's how I thought I sounded. Yeah? Yeah.

You feel like a sociopath. You just kind of, you just go, hey, man. After a while, I was so far down the rabbit hole after points of just being like, do I sound good? Do you like this? Do you like what I'm doing? Doing it to Americans. Yeah, exactly.

It's kind of, you put the shoe on the other foot. I was talking to Joe Keary and at one point I was like, honestly, so deep in it. And he was just like, dude, I can't save you. I can't save you, but I promise you it's going to be fine. Yeah. But yeah, it was, thank you for that, James. Hey, no worries.

I'm happy to, you know, put my American accent out. They're pretty good. Yeah. I thought you were going to make me do Shrek, so thank you for not making me do Shrek. Are you a big foodie? I'm a foodie, yeah, definitely. I know what I like.

Yeah. And that's kind of like most things. I think we all try to kind of be patient of other people's stuff, but I do, I struggle with picky, fussy eaters. It's like, oh, I don't like that. Oh. Oh, is there mushrooms in it? Yeah.

The mushroom people are the worst in people. Eat it. It's delicious. You see what I mean? Oh, no, I don't like fish. But it's clearly something psychological, but they just need to kind of, I don't know, go over it, eat it.

It's good. Yeah, yeah, yeah. We always start with still sparkling water on the pot. Sparkling. But like, where do you stand on the whole, it's bad for you thing? Well. Because I think it's a myth.

What have you heard? I've heard that there's acid in the water. Right. And the acid in the water makes your, it's the nice feeling that you get in the mouth. Yeah. But that's bad for you because it's rotting your teeth. Right.

So apparently you're meant to use a straw, so it avoids the teeth, but then you don't get the satisfying feeling. No, then you're just putting it straight in, right? What's the point? And then if that's, but if it can damage your teeth, what's it doing to your stomach? What do you mean if you do it,

erode your stomach? There's acid in your stomach to fight it. They fight. The stomach is full of acid. Yeah, yeah. So I reckon if there's acid in the water and acid in the stomach, then that's where big battle takes place.

What's more acid to acid? Yeah, yeah. Let's go head to head. Yeah. But why are they going head to head if they're both acid? Surely they'd be friends. They're working together.

Yeah. Those make friends. That's quite nice. Still. Still water. Yeah. Still water. Still water's fine.

Yeah. So then the stomach acid is going to see it. Acid on the side. And then fight it. Yeah, you want a little bit of acid there. Acid chaser. Chaser. Yeah.

Are you a water fan in generally? Do you drink enough water? Have to have it. Yeah. Do I drink enough? Yeah. Do you think you're hydrated enough? I thought I drank enough until I spent a lot of time

in the States. Yeah. They're kind of fanatic about it. Don't be obsessed with it, aren't they? And there's pHs and there's stuff that's kind of, I don't know. It's weird over there. Do you think it's changed you?

Have you become one of them? No. No, no, no, no. No. Did you pretend? No, no, no. It takes work though. I started with little things kind of like,

kind of invade your vernacular. Like, sure. Yeah. Like, sure. Start saying that and don't like it. And also the little things that are kind of very weird, they're so kind of like forward, like they say, appreciate you.

Uh-huh. I don't say that to my mum. Do you know what I mean? It's just like, yeah, I appreciate you. And obviously because we're like kind of apologizing all the time like saying sorry. They don't do that. They hate that.

They go like, you're fine. Like, you're fine. That's completely back on. And it's just like, you're good. And you want to go, no, I wasn't really apologizing. I know I'm good. I know I'm good. I'm just sorry.

Yeah. The worst is, I say thank you a lot. You go to America and say thank you. And they go, uh-huh. Whereas here they go, oh, yeah, no problem, of course. And they never say please either. They go, can I get a something? Yeah, yeah.

Let me get a something. It's never please. If you say please, they're kind of like, I don't know. It's just, you know, different animals. I think it's cute and quaint. They do. You say it. And we are.

We are quite cute and quaint. Pop it up, it's all bread. Bread, bread, bread. It's bread. Sit down. Pop it on. Pop it on. He got me.

Or bread. Yeah. It's bread. Yeah. Yeah. Are you sure? Yes. That's not to say I don't like Popitons.

Yeah. But I love bread. It's salty butter. What kind of bread? Any bread, kind of like, well, yeah, maybe a sourdough. Like if it's just something like with mainly crust and like, kind of very, like, kind of gooey dough. That's my bread.

Is there a best place you've ever had? A best place will be gone and it's like, that's the best bread I've ever had. Well, I guess that does for catch account. Yeah. Yeah. It's bread. Yeah. Yeah.

But like, you can't have that as like your first. That's kind of, I want the kind of, you know, the Frenchy bread-y bread. Yeah. With like, with the butter, with the salt granules on it. You know that? Yeah. That's the bread I want. Can I have that bread?

Yeah, you can have that bread. Come on. Of course you're going to have that bread. We're not going to say no. Yeah. Where's this focaccia place though? I had focaccia in Italy. They do it there.

And I was in the south of it. I was in like Puglia and I had some really, really good focaccia there. Also, in Genoa, they do this focaccia with cheese on it. I can't remember the kind of cheese that it is, but it's kind of, that'll kind of blow your head off. Right. I guess the kind of, you know, an assortment of breads. Yeah, we can do an assortment for sure.

Sourdough? Sourdough, focaccia, cheesy focaccia. Cheesy focaccia. Cheesy focaccia. Enough. And how are you doing it? Would you, with an assortment, would you eat all of the sourdough, all of the focaccia, all of the cheesy focaccia, or are you going in bit by bit?

I think bit by bit. How would you approach that? It's an interesting one, isn't it? Because I think I'm almost saving the cheesy focaccia until last. So I think I'm going in bit by bit with the sourdough and plain focaccia. And then at the end, I'm fully focusing on the cheesy focaccia and its face down and its pick time. I like that way.

I'm going to copy that. Yeah. I'm going to do that. Feel free. You don't want to dilly-dally around. The cheese, it's all about the cheese. Ed loves saving his favourite till last. Right.

That's how I was taught to do it. Save your favourite till last. Eat all the boring stuff first. Get it out of the way, and then you know you've always got the best bit of the meal. Great. Do you not save a bit of everything for the last bite? No, because what if it's like boiled carrots, broccoli, and then a really nice bit of roast chicken?

I want that last bite to be pure chicken. All-chick. All-chick. Straight-chick all the way. So I'm going carrots, broccoli, chicken, chicken, chicken. Chicken, chicken, chicken. I remember when I was a kid complaining that, you know, I really love this bit of the meal and then I eat it and it's gone.

I always got the rubbish bits. Yeah. And then I always saved the best bit till the end. And it blew my mind. I'm thinking that's the cleverest thing anyone's ever said to me. Yeah. Like, I'm going to do that from now on. I still think of it now.

Whenever I do that, I think of what my dad has made in part in that wisdom to me. And I was very smart. I could see you figuring that out. Yeah. That my favourite bit at the end. Yeah. Yeah. It's like, what?

It was amazing. Yeah. Are you using the same butter for all three of these bits of bread? No. The butter is exclusively for the kind of sourdough situation. Then for ketchup, that's kind of doused in oil anyway. You don't need anything on there. God willing.

And then cheesy for ketchup. Forget about it. Yeah, yeah. Imagine putting a bit of butter on some cheesy for ketchup. Yeah. You go to space. You're awful. And I wouldn't do that.

And I love fat. Just be like, wow. I'm like, I do want to try it. Yeah, yeah, yeah. You would try it. I would try it. I mean, don't sit here and pretend like you wouldn't do it. Yeah, I would do it.

I would do it. You've got me. I'd do it. There are rules. Someone would stop you. Yeah. An Italian would run out of nowhere and just go, what the hell are you doing? That's a great impression.

Thank you. We can all do accents. Come on. Are you about to eat on camera? Yeah. Because every time actors are eating on camera, I get quite obsessed with it. I'm looking at it and they're not really eating that. Yeah, they're avoiding eating it.

They don't want to eat it every single take, you know. So they're kind of not doing it. But then when they do eat it, I'm like, respect. You like that? Well, yeah. Either that was the take. Either they said to the director, this is it. I'm going to eat it this time.

I'm going to do it for real. So we're going to do it. Or they did it every time. So either way, I'm like, big respect that they properly ate the thing. Well, you don't want to be putting too much in because you could be there for days. Sure. But you do need to put something in. Yeah.

Because otherwise, I mean, you're going to know you're not eating. You look mad. Yeah. Well, how long have you been obsessed with this? Ages. Like every time. He's talked about it before in all honesty. Yeah, yeah.

I've been this up to a lot of people. Right. Coming to the podcast. A lot of the time, I can't, you know, you want to get lost in the scene, right? And you're watching the meeting food and you go in, that person keeps on chopping stuff up and then like lifting it up and then not putting it in their mouth every single time. And they're not eating any of this. They're just moving it around the plate.

If someone's properly going through it and eating, then I'm like, I believe this scene. But also, a part of me is going, they must have sat there and eaten loads of food. Yeah. You're still at the scene regardless. Yeah. Either way, if there's food in the scene, it just reminds me it's not real. The passive fork put down is a real get out of jail free card in this kind of situation. Oh, yeah.

So you're talking, you're eating. Someone says something. You don't like what they said. And you know, when you just, when you put the fork down and it chink, chink on the plate, you're out of jail. You don't have to eat anything. The fork's not in your hand. Yeah.

Yeah. Could you could throw in an extra line to the script being like, I'm not even hungry anymore. Yeah. And then that's it. There goes my appetite. Yeah. Write that down.

Yeah. I don't like this food. I've already eaten. Yeah. Yeah. No thanks. I'm already full. Dream starter.

Okay. So I'm going to see if I can get away with this. This is before I've even entered the restaurant really. Yeah. So you sit outside because it's nice, isn't it? When you get to a restaurant, you don't go straight, straight in. So you'll sit outside and I want six oysters and a pint of Guinness. Lovely.

Yeah. And that's not my starter. Okay. So the loophole you've found is that you've not in the restaurant. Yeah. I'm not in. I think that's fine. Are you sat down though?

I'm sat down. I can stand if that's going to, if that's going to make it easier. If you're sat outside the restaurant, that to me feels like you're on restaurant property. Well, I can't get oysters to go. Could you... Road oysters? Could you have some road oysters? Can't eat an oyster standing up.

If this is a deal breaker, I will go for the road oysters. I would like to be sat down with a pint of Guinness outside the restaurant. I could, how about a bench, you know, a stool? Yeah. I'm not comfy, but I'm not stood. Yeah. I think you need to be across the road from the restaurant. Okay.

Fine. Why? Because you're not in, within the restaurant property. Okay. If you've not bought them from the restaurant, maybe there's a... The pavement's public property, Ed. Yeah, but what about the tables? You can't just pop yourself down on a table.

That's not a restaurant. You bring your own table. There you go. And a little fold-out chair. And a little fold-out chair. Okay. Yeah. Where have you got the Guinness from then?

Well, I'd like that from the restaurant. Well, then you've started your meal. For the oysters, I mean... We can get through this. We're close. Yeah. Come on. Nice.

You've reduced me to that. No, no, no. I'm not going to do that to you. Also, you've got to come up with all these rules on your mind. Because I was completely fine with it. How about I get to the restaurant? We're not ready yet, but there's a Guinness... Guinness Annoying to stop.

Just across the road. Okay. Great. I'll just, I'll just nip over there. A little hatch. Okay. And then as soon as I finish my sixth one, as soon as I put the shell down, they run over and get me and say, you're ready.

Yeah. Come in. Come on. You okay with that? A little hatch. Huh? I'm the only one pushing the hatch. Oyster hatch.

Oyster hatch. Yeah. Shack. Shack. A shack. Shack. And what there's like, so it's a hatch. The hatch has seating.

Outside, just next to the hatch. It's a shack. So those are the couples that... Yeah, yeah. Is that what makes it a shack? When the hatch has seating? I think it needs a little roof. Okay.

But outside. An awning. What's a shack? A shack. What's a little... It's a little place. It's a hatch. It's the hatch where you can't really see the person who's serving you.

Yeah, hatch is just a hole in the wall. It's a hole in the wall. Yeah. A shack. Feels like it needs to be a little building. Like a shed. Like a little shed. Yeah.

Well, what's a love shack? It's a little old place where we get together. Right? Yeah. So just imagine that boisters. Yeah. Right. I don't think we're done yet.

So a hatch. Everyone okay? Everyone okay with the hatch? Yeah. Great. The shack is what I'm hazy on. The shack. I think it's kind of a wood.

It's wood. And it's kind of sanitarially kind of... Is that a word? Yeah. Sanitarially ambiguous. I don't think it's good. I think it's like... Yeah.

It's a beach thing. Yeah. Yeah. You see it's quite... Yeah. Would you want oysters from a shack then? No. But then it's near the sea.

Yeah. Yeah. But is this near the sea? No. This is in London. So this is a shack. I wouldn't get oysters from a shack in London. You wouldn't.

No. Hatch. Hatch. It might be alright with a hatch. Would you? Yeah. If the hatch was attached to a pub or something where I knew they did good oysters. Hatch was attached.

What's a hatch? Okay. Let's spend a lot of time on this now. Yeah. I think so. Yeah. But I like the... I like the Primo meal oysters.

Yeah. So do I. Great. And all... And if there's any going... Kind of just very, very thin chips. Free nuts. And mayonnaise.

Just a couple. Just nothing... Sure? Yeah. Do you want those in? Yeah. So do you want them just to be... Oh, he's going to have a fucking problem with this isn't he?

Yeah. Okay. We're very much good crock bag cop on this episode. Yeah. When you say just a couple... Do you want them... I'm just going to... Just going to burrow down into this.

Yeah. Do you just want a couple on a plate with a little dip? Or would you like a full-size portion and then you just have a couple of them? Yeah. Full-size portion. Yeah, I know it's a waste. But can you do that? Can I?

I'm asking you. I couldn't. If there was... No, but physically... You just pound them. Yeah. If they're there, I'm having them. I think I get interrupted.

So it's like, hmm, the oyster's nice. Okay. There's some chips here. Oh, okay. Your table's ready, sir. Can I bring these? If you can't, these are from the shack. Yeah, you've got to remember that.

You can't take that onto their property. Make sure that goes on the order. Not even your starter. Are you okay with all that now? Yeah, I love this. Yeah. Oysters and Guinness. And that's like a good start for a night out as well, just like...

And a little rush. Yeah, it's good. And the frets. And the two frets. Two frets. Yeah, yeah, yeah. So what's the starter then? Have you been to Mousseau and Frank's in LA?

No. Okay. Never mind. So they do this really good steak tartare there. So I haven't really spent much time in that part of the world, but I was there recently with my friend, and it was his birthday. And we went there, and it's kind of like an old kind of Los Angeles institution. And it's kind of...

I guess you could kind of compare it to maybe like Zidels, the IEV, that kind of thing. But it's kind of... It just feels better. It's kind of more... It's like in West Hollywood, and it's just kind of just fucking great. Yeah. And we went in, and we had this amazing steak tartare with this dirty martini. Are you aware of the concept of the side jar?

No. The side jar. It's on the side of your drink. It's a little kind of vase, and if you order a dirty martini, which I'd like. Yeah. Yeah. Briny. Yeah.

You have your glass with the martini, and then next to it, you have a kind of tiny little ice bucket with more martini in it. So you don't have to order another one. And so it's a small glass. And so you kind of the satisfaction of finishing the drink and then picking up a little bit more and putting it in there. Yeah. I have no words.

It's like a briny martini in the side jar as well. It's a briny martini with a side jar. Of briny martini. Next time you're in LA, go to Moussin, France. First thing I'm going to do. It's amazing. And the steak tartare is just... Yeah.

I don't know if the steak tartare was particularly kind of mind-blowing, but it was just something about that whole experience that I'd want to experience again. Marilyn Rice Club also chose a dirty martini for Moussin in France. That is from the great Benito there. Yeah. But like that's... Marilyn Rice Club, of course, was in 24. Yeah.

Played Chloe in 24 if you were a fan of that show. I'm a good company. Yeah. So there you go. I mean, do you want Marilyn Rice Club to join you at this stage of the meal? Do you want a quiet night? Yeah. Yeah.

That would be great. I suppose in this world, that can happen, can't it? It can happen. People pick the same thing. If you pick the same thing, we can get that person to join you for that. So maybe she's across the bar and we can kind of do a little cheers. Yeah. That's nice.

Yeah. Maybe she sent you the dirty martini. There we go. Yeah. And then she just nods. Where's this come from? Marilyn Rice Club. I was so on board with the choice of dirty martini.

I love it so much. It's good. It's always good. It's not always good, actually, but when it's good, it's good. Yeah. It's really good. I've said this on the podcast before. In Bob Bob Ricard in Soho, I had a dirty oyster martini.

Okay. So just combining some of the things that you enjoy, a whole oyster bobbing around in a vodka martini. How do you feel about that? What are you doing later? Wow. Can I tempt you in like getting an oyster from the shack to go? Bringing it to the dream restaurant.

They bring over your martini. You have them, maybe the first one as is. And then you top it up with your side car or whatever. And then you plop in your to-go oyster. I think the only way I could sneak it in is to have it in my mouth. It's like your table's this way. Mm-hmm. Yeah.

Yeah. Yeah. I'm glad you remembered the rules about bringing in. Exactly. Yeah. You can't pocket oysters, can you? No. No.

Imagine what poor old Marilyn Ricegub's going to think. She's sent you a dirty martini and you nod at her and then spit an oyster into it. Yeah. What the hell? Oh, he's flopping the glass. Oyster in his mouth. Fucking pelican. Well, that sounds lovely.

I think it would be lovely. Also, huge respect for immediately just taking the clear technique of choosing a drink with every course. Yes. Yeah. Come on. No discussion about it. Just straight away.

Got to do it. We didn't factor that into the pod when we started it and then mainly chefs utilized it and would do it. Right. And so when we eventually did our dream menus, without even having discussed it with each other, we had both done that. Yeah. Because we looked absolutely.

Yeah. It speaks for itself. It's obvious. Got to. Yeah. And again, it's in a dirty martini so far. It's a nice little one, two. Yeah.

So the steak tartare is raw cow and it's delicious and it's kind of, we wouldn't want to kind of gherkin in there, lots of spice in there. And you want, traditionally, just very kind of thin, crusty, kind of toasty, crusty kind of thing. Steak tartare is an absolute go-to starter for me. I do love it. And you want the yolk in there as well. Yeah.

Just always the yolk. It's a classic. It's a true classic. Have you ever had it done table side? They love doing that in America. Talk to me. What is it? They bring over all the ingredients on a little trolley.

No. And they go, what do you want that? Do you want that? And then they chop it up, table side and put it all together. I can't remember where I had that. Yeah. They do it in America, actually. Please try.

They do it. That sounds so good. Yeah. I think it was in the States in one of those very traditional red leather bonket restaurants. Okay. Yeah. I'm such a sucker for them. Yeah.

So good. Would you bite a cow? Like a live cow? Live? Would you just bite it? Have you liked it? No. Well, I bite a cow.

I wouldn't bite a cow, no. No? No. Any animal you would bite? No. I love animals. No animal you would bite? No.

Those dickhead bats and strange things. I bite one of them. I think he's pronounced demo bats. Dickhead bats. Taste their own medicines. I bite a... Everyone's always hitting them. I bite my Ozzy Osbourne.

Yeah. I think they reference that, innit? They do, yeah. That is a reference, innit? Yeah. See? We're proper fans, man. Yeah.

We know it. No. Obviously, Eddie Munson, big metal fan. Big metal fan based on Ed. Huge for me. You're a big metal fan, aren't you? Yeah. You're a big metal fan.

He loves to get... ...bought games as well? Let me tell you, the metal press one absolutely wild when that last episode came out. I know, yeah. All my tweets were from, like, Korang and Metal Hammer and stuff and so excited that there's a Metallica song in Stranger Things. Oh, yeah, when you did the guitar. Yeah.

Now, here's another thing I always think when watching stuff. This should be good. Whenever they're playing... I mean, it will be good. Whenever they're actually doing music, I'm like, are they actually playing it? it, are they always at someone else's hands? But you think, is it someone else's hands? Sometimes they do close up shots of the guitar and it's someone else shredding and plucking

it. Because when he's playing it, when you're playing that Metallica song, bits of the fretboard, they're playing that song, that is probably playing that song, but have you learned it? Are you doing that? Or have they got a handsy person in it? Sure, I'll be totally honest with you. Most of it's me.

Yeah. And I'm doing the hands, the music hands. To make the music. The difficult music, the solo, they're not my hands. Dustin's hands. Nothing gets past you, does it? I knew that was a sad song. It's like something it's a child's hand.

I'm tiny. Yeah, they should have thought of that. Yeah, so it's kind of a little bit my hands, a little bit other mystery hands. Another question about the guitar. When you get it just before that thing, when you go up on the roof to play, to shred, you get it off of the thing and you're excited about doing the solo. You put it on and then you swing it, if it went to your back in one. Do you like that?

How many takes does that take? Is that a real guitar? Or is that made of polystyrene so that it would fly easier? Real guitar. Real guitar. I can't remember how many takes. Not that many. Didn't drop it at any point?

Nope. Just goes whoop, every time. Drilled it. Drilled the strap. Yeah. Brilliant. C. What do you mean C?

Why are you looking at me like that? Worth answering the question. Yeah, I didn't say it wasn't worth. I thought it was a good question. Great answer. That's great. You're just enjoying it. Shall we move on?

It's a real badass mind. It's like, it's like, it's really, in many ways, this is the best and the worst time for us to interview you. Right. Best time for us. Okay. We've just seen it and we just want to talk about it. Worth time for you.

Because we've just seen it, we want to talk about it. I love it. That's okay. Your dream main course. What are you drinking with that? Um, okay. This is, I'm really verging on taking the piss now. This isn't my main course.

This is my pasta course. I love this. I love it. Respect. Absolutely respect. The more hacks the better. Yeah. Okay.

So pasta course. Yeah. It's still in Italy still. The way the menus are there. We're still there. So I'd like, it's called the Oricchiette alla Berese. Lovely. And so I had this.

So Oricchiette is kind of, it's a kind of pasta that is meant to be like little ears or something. And it's very specific to this one area, Puglia in Italy. And so they do this dish and it's kind of sausage and broccoli and I want it. Yeah. It's really fucking good. Sounds like treat so broccoli pasta. Doesn't it? A little bit ed.

James is obsessed with something he cooks called chorizo broccoli pasta. Wow. And as soon as he said sausage and broccoli, I was like, maybe he wouldn't have picked up on that. Maybe we're not going to get a mention of the chorizo broccoli pasta, but it does. Yes. Sound a bit like a chorizo broccoli pasta. Let's talk about it.

Delicious. Okay. Me and my girlfriend started making it during lockdown. We had it like, you know, three or four times a week sometimes. Delicious stuff. I met you on the podcast a lot. I don't know how often, but he keeps it in the edit. So broccoli is with the stalks, not the head.

Okay. What do you do with the heads? Well, this is the thing. You're asking all the wrong questions. Originally we were cooking broccoli just using the broccoli heads and throwing away the stalks and we're like, this is still quite wasteful. So we went to find a recipe that would use up the stalks. It's such a delicious recipe that now we're using the stalks.

We don't know what to use the heads for. So what we say in our household is like, we used to think what we're going to do with the stalks. And now we're thinking, what are we going to do with the heads? And he's given that answer. He's answered that question more than you've answered. And do you play guitar in all that? Yeah.

No, there's no questions. You just crawl the bar at the end. It's the best dish. Great. So there's a delicious dish and I'm glad that someone's come on and also picked it. It's basically like that. But what kind of pasta do you use with it? Oh, yeah.

I never know the name of it. So I'm quite bad at... What does it look like? We do buy a specific pasta. I could... But like, the shape's a bit indescribable. OK. How's the shape indescribable?

Kind of like an ear. Like a little ear. What size ear? Little ear. Little ears. Not far off, you know. But I guess... There you go.

It's a broccoli pasta. Put it down. That's what Joe Quinn's picked. It's a different sausage, though, I guess. It's kind of a sausage. A sausage is a sausage. Yeah. Well, Italian sausages have got fennel in them and stuff.

It's quite fennel-y. It's more cured. And it's really good. Sometimes you get it with tomato in it, which is kind of a bit of a kind of... I don't know, a bit of an addition. Yeah. It's just kind of broccoli, olive oil, sausage, good times.

Chili. A bit of chili and a bit of some heat in there. Garlic. Garlic. Capers. Capers. No, there's no capers in there. There's a broccoli pasta.

You put capers in the treats of broccoli pasta. Yeah. I feel like it's stuck too far to me. A secret ingredient. That's overkill, surely. No, it's like, that's what gets in the... Is there olives? That's what gets in the gold medal.

Olives in there? No. You don't need it with the capers, right? Yeah, yeah, no olives. OK. Capers, chili, garlic, treats of broccoli, pasta. And some parmesan at the end. Black pepper.

Is there parmesan on this? Yeah, there it is. You've got to be. And if... Do you want the parmesan on it already? Or do you want someone to come over with the block of parmesan and the grater? It's excessive. That is...

You don't need that. You need it on already. Yeah, no, it's just kind of maybe a little bowl with it in there. Yeah. And I can just put it on myself. Yeah. If someone came over with it with the block. It's the whole black pepper thing that just gets on my tits.

Yeah. It's just what... Yeah, OK. Black pepper? Yeah. And it's needlessly large. It's just... Well, yeah, I guess so.

You're here. Yeah. You could have done that earlier. Yeah. But would you send them away? I wouldn't. No. No, no, no.

You politely go, yeah, I'll have black pepper. Yeah. And then sit there inside. They're just waiting in the wings constantly. They're kind of pepper people, aren't they? Yeah, the pepper people. Yeah, the pepper people. Yeah, the pepper people.

Yeah. Pretty scary. But you want it yourself or you can put it on yourself? I can put it on myself. With your hands or with mine. With mine. I want Dustin to do it. Yeah, Dustin.

Yeah, he pops out. In fact, he's my server. My waiter. See, do you know what I mean? It's like little things like that. My server. Yeah, the very Americans also. Horrible.

Yeah. My server. Whenever I go to the States, I always slip into... Especially in California, slip into... If someone's taking an order, I'll go, I'm going to do the... And then pick the thing. So I do the food rather than choose it.

Oh, I'm going to do the... Can I do the Caesar salad? Oh, no. Yeah. I'd love to see you try that here. Yeah, the waiter will go, you're going to fuck it, mate. You're going to fuck it, get the fuck out of there.

You're going to fucking see the salad, are you? Yeah. No drink with this pasta? I want a glass of bang average white wine. Ah! Why bang average? We'll get to that. OK.

Not now? Not like the perfect time to get to it. I want it chilled, but totally forgettable. OK. Yeah. OK. Yeah. Like me.

Oh, well, I'm joking. OK. So that's your pasta course, but your main course is different. Yes. OK. What are we talking? I want a big buttery fish.

No further questions. You know, when you're at a restaurant, you can get a fish that's big, it's buttery, and it's kind of brown butter, and there's capers, maybe there's some Sam Fire, and there's lemon,

and there's maybe some fresh parsley on there, and it's massive, and you split it with friends, and you get the fork, and you get the fishy flesh off the bone. I want that. And I want with it, I want a side,

Ed, I want some, just any kind of green, like a spinach or a broccoli, kind of sauteed with oil and garlic, and then just any kind of spud, any kind of potato. I'm not fussy.

Not fussed about the potato. Could be mashed, could be new, could be whatever. I don't mind. I've not had that before. Normally people would have a preference. I'd quite like to be surprised with the potato.

OK. Well, you can't in the right place. Surprising things, yeah. Yeah. That's the twist at the end of Surprising. Do you want to reveal the surprise now? Do you want to say what sort of potato is going to happen? Yeah.

Yeah, go on. Dolphin was. Whoa. I think you've picked the only potato that wouldn't go with that fish. There's a lot of dairy on that potato. Yeah. Oh, are you surprised?

Yeah. This is what you get when you play Surprising things with your potatoes. OK. Well, thank you. Are you happy with that? Yeah, very happy. Yeah.

I'll take what I'm given. I love the idea. This fish. It sounds so good. I'm going to regret saying Dolphin was. Yeah. Too late now. Because especially in the accent,

it would be more fun to say Hasslebacks in that voice. Yeah. You were doing an accent? I was doing my American accent. My American accent. Was it? Oh.

Dolphin was. But like, I couldn't not like that. We both messed with that, unfortunately. Hasslebacks. Yeah. More fun. I said Dolphin was.

Hassleback. Hassleback you can hear. Yeah. Do you think that's my normal voice? You've known me for years. Well, sometimes you just say things in a silly way. Yeah, yeah. Dolphin was.

This, what type of fish is this? See, I haven't really thought about it. It's just a kind of nondescript white fish. Yeah. And it's big. I don't know if it's a place. I don't know if it's, I don't know.

Because I never, I never know what that fish is. Yeah. But it's always, it's white and it's big but big. You know what I would say? The spine that you have to rip out.

I think it might be, like when we went to, find out what it is. Yeah. You know what the fish is? The skate. That was, yeah, possible. I think about the skate.

Skate wing. That we had. Oh no, we had a massive, the full thing didn't we? There's the skate. No, it was a wing. It was a wing. Yeah, it was a wing.

It's fucking humongous. Yeah, they're big boys. Is that a big of skaters? Yeah. You're shitting me. I thought that was a whole fish. Skate wing is gorgeous, but I don't want that one.

I don't want the turbot. You want turbot. Oh man. I love the turbot. Have you been to Brat? Love Brat. There you go. The turbot from Brat, right?

I kind of want the turbot from Brat. Yeah, yeah. Incredible. Where's this place? What are we talking about? You've been there? When? We didn't have the turbot though.

Where have I been there? Very early on in the afternoon. Yeah, after we'd done the first series, we walked over to Brat. We walked in and then we sat up at the little bar. It's a lovely place. Look at this happen.

They do a lot of cooking on open flames and stuff. It's an amazing restaurant. That sounds nice. I want the turbot from there. I want the turbot from there. But I didn't want to. No, I just want a butter.

I want that, but not from there. Just that vibe. That kind of vibe. I like the samphire being in there. Samphire's good. That's going to be very nice. That's the taste of the sea, right? Yeah.

I'm not going to lie. That was my ingredient that I thought might get me chucked out. Really? I'm still thinking about this fish. I can imagine it peeling away when you take it off. There's something about those kind of dishes

where like sharing them with friends. Yeah. I don't know. I love doing that. And when you take it off the bone and it slides off the bone so it leaves the fish skeleton, you're like,

I think I'm a chef now. And you take it home. Yeah. You take the fish skeleton home. Yeah. Yeah? What do you do with it when you get home? Come on.

Don't say don't know. Just look at it a bit. Come on. Be honest. Put it on different things. You put it on different things. Now it's over there. Yeah.

Now it's sitting on that. Yeah. And then the other thing with my flatmate where I come home and I'm like, where is it? Yeah. Oh, it's there. And then it's my turn.

Give it a name? No, this is ridiculous. Come on. I think you give it a name. I love combing fish meat off the bone. That's gateway. So satisfying. Especially with the skate wings as well.

Yeah. Just combing that. I think about it quite a lot when we combed the meat off the bone. They should give you a comb. A fish comb. Yeah. That'll be pretty good, won't it?

Comb a fish. You need to comb it all off. Yeah. I guess Ariel. No, she got a brush, didn't she? Or did she use a fish bone as a hairbrush? Oh, yeah. What did she use?

That's fucked up if she's using a fish bone. You want a fish brush. Well, you know Little Mermaid, right? I love, yeah. Familiar? She brushes her hair with a fish bone, I think. She does, yeah. Yeah, but that, we're just saying that's messed up.

That's messed up. That is kind of... Flounder's her, man. Yeah. She's half fish. Yeah. Imagine that. Yeah, it's like brushing her hair

with a human bone. Yeah, you come in here. And I'm brushing my hair and you're like, what's that comb? Oh, my God, it's Dustin Spine. What's your problem, Dustin? I've recognised that's Spine anyway, yeah. But, like, he was your mate in the...

Yeah. Yeah, he was your main mate. Yeah, he's your flounder. Yeah. He was your little flounder, yeah. But you want to make a comb out of him? I don't want to. But we're just saying that...

It's beyond your control. That's what Ariel was essentially doing around flounder. That's what she was doing. No, it's, yeah, it's horrible. You know. That's delicious, the fish is delicious. Yeah, the fish is delicious.

Really good choice. And your dream side, is that already what you've said to them with the surprise potatoes? You know, the fish is the star here. I just want something kind of green and garlicky next to it. And then I can use that bread

we were talking about to just get in there and get all that butter up up in my face. Yeah. And then I can, yeah, just kind of take the potatoes. I guess it's nice to have a little bit

of a surprise. Yeah. You know. It's like, oh, okay. This is out of my hands. Wouldn't have picked it, but okay. You know, like when you go to a restaurant

and someone orders for you. Yeah. I guess you've just done that for me. Well, you would have been better off asking. I'd probably choose a better potato to go with the fish. Yeah. See, I rarely like a boiled new potato

unless it's in that scenario. Right. Because I think I agree with you that the fish is the star. You've got all that butter and stuff. And actually a sort of boiled new potato sort of soaks everything up nicely. It's sort of plain enough to sit alongside

and just give you the right texture. I think so too. Yeah. What I'm going to do is I'm just going to scrape all the shite off the potatoes and then just kind of use that as the vehicle for the butter. Okay.

Yeah. Yeah. Yeah. It's not feeling like a dream meal now. No. Whenever the word shite gets involved. And scraping, if I'm honest. Yeah.

You're like, oh dear. It sounds nice anymore. So is the shite going onto the bread? No, no, no. It's just, I've got this kind of clump of kind of cheese and milk, I guess. Yeah. But that's for Dustin.

That's for Dustin. Get his little hands in there. Come on. Congratulations, Dustin. Before we move on, is there a drink with that main course you're having as well? Oh, so this is where we get the nice wine. Yeah.

Other nice wine. Because you know this kind of this idea that you start with the good wine so that then you can just drink anything after and it doesn't really matter. Yeah. If you do the antithesis with like one glass, you really feel the benefit.

Right. So like if you have a kind of like kind of bang average white wine, and I remember whatever, and then when you level up, you really, you're a happy person. So what I want, I want like a reader. And I'm not like a kind of like wine guy.

I'm kind of a wine Philistine. Nothing James? No. What? What? Wine Philistine. Philistine. Oh, I was supposed to go in with the pot.

Jesus. Yeah. Philistine. Yeah. So I guess I'd like a kind of maybe a pickle or a kind of Sansa or an Arnais or just something kind of like something dry and chilled and love and good.

Perfect with that fish as well. Yeah. Perfect with the fish. I like the theory of have the bad one first. Yeah. And then you notice you feel the benefit when you get the good one. Yeah.

We had people at my wedding. Huh? We had people at my wedding with the starter. No. What a forgettable guy. You said it's the best wedding food you've ever had. Well, I'd send it to you on the day. Yeah.

Of course I told you. I said it's your best couple ever. It's also the only wedding you've ever been invited to. We had pickle. I don't remember that. No. Okay. I remember that the bread was the best bread I've ever had.

There you go. Wow. So if you're looking for your ultimate bread basket and you want a bread that you've never had in there, surprise bread. Mystery bread. I would say put the ed wedding bread in there. Wedding bread.

Yeah. Edding bread or whatever. Edding bread. I know that you down before. I can't. I can't make up for it now. The Edding. The Edding bread.

Yeah. So you've had drinks every course. Yeah. Do you still have a dream drink on its own? My favorite drink is, you know, just like filthy martini. Yeah. Filthy one now. Briny, briny, cold, boozy.

I was told about there's a martini. Have you been to Dukes? No. Have you heard about this martini? Yeah. We were. We were. We were.

We were. We were. We were. We're obsessed with going. We're still not big. We were told about this place. We're all going. We're going.

We're all going. We're all doing. So I was told about this. Apparently its five shots. Five shots of vodka one of the moves and you only get one. Yeah. So if you ask for another one unless you're like, mmm, I was thinking about name dropping. I'm not going to do it.

No? I was told this story by someone. They're really famous. And basically, yes, and they were asking for another one. one they still said no yeah we wouldn't give it to the really famous person I just love that they just they just nanny you yeah I can make you a normal one but apparently they're just really good I drink I drink quick as well so I'd be through that in two minutes yeah yeah I do want to try that I wasn't sure when

you said about the filthy martini I've heard of this thing and then you were like oh yeah yeah yeah I didn't know if it was that or the olives that stuff with Stilton have you heard about this in a martini yeah blue cheese stuffed olives oh I could get on board yeah I we had it mentioned to us so much when we recorded in America and I still hadn't had one and then when I went to America recently I found a place with it on the menu and it is as phenomenal as you don't bet yeah and anything to make it dirtier and saltier right yeah wow yeah yeah we'll buy as recommended that to us

you gotta try it that's what he said hey yo and you had them blue cheese I've been a fucking martini before you fucking jackass you know what he sounds like I had him in the upside down I check me upside down every day me and the fucking Jack be gone he speeds in that's what he said my flyer I'll be sitting there in my little hot make myself fucking martini I feel it on the back of my fucking neck my mind fucking I had two martinis and jukes oh my god my fucking neck was going off

like a rocket I ain't ever going back down they do a good martini don't get there for a bar that the upside down dream dessert right so have you been have you had lunch at the French house no boys so sorry all wrong I think we might be so but basically it's my favorite place to go and get lunch it's like it's in the so it's in Soho it's a bit fucking actor of me but it is just you go there they only serve lunch Fergus Henderson started sheffing upstairs at the French house so there's this kind of also you know menus when they look kind of just write it I love

that yeah don't know why I just love it and it just kind of means that they're just constantly changing stuff anyway the thing that doesn't change on that menu is for pudding the only thing you can get a Madeline's you know and they freshly bake them for you there and you can get either I think you can either get four eight or 12 yeah I want four Madeline's with an affogato and traditionally you only really have an affogato with vanilla ice cream right okay and rock the boat now yeah I want a pistachio one oh I want pistachio coffee mess wow that's what I want and I want it with a fernit branca great what's a fernit

branca fernit branca is a tat is an Italian kind of words it's a liqueur I guess yeah it's a degestief it's a degestief that's precisely what it is yeah yeah and it's kind of not very nice but it is is it's confusing some people can't bear it they can't go anywhere near it it's just what you want at the end of it yeah something bitter something a bit suspect something a bit surprising oh chef swear by it as well because apparently like means you can then eat again in like two hours time like it really sorts you out and then you go for another

yeah the Madeline's they do at st. John as well right what an amazing way to finish a meal is just they're warm and they just they feel kind of they feel bespoke yeah they feel kind of okay we'll stick them in the oven because you have to wait for a little bit for them right and also look I think that you don't have to admit it's because it's been a bit of a saga this meal let's be honest in loads I'm really taking the piss you don't want something too sweet and but I get you're a bit of a sweet nut aren't you yeah love them love yeah I'm happy with this dessert okay it sounds good and dip the Madeline in

the ice cream yeah it's good I just think it's gonna make me happy it's the first appearance of pistachio ice cream on the podcast yeah well enough ice cream that's always what I always think about pistachio I never used to like pistachio ice cream and then the first time I had it when I enjoyed it I was like I'm a grown-up now have you always liked pistachio what when did you get into it well I've always had quite a lot wise head on my shoulders yeah so yeah you pistachio pistachio pistachio other kids were just maxibon maxibon maxibon yeah yeah and I wanted gelato you know straight away first shout out for maxibon on

the podcast as well yeah overdue love a maxibon pistachio I forgot that's a great shout yeah that's really good but the thing is it could be rank I think I think kind of the vanilla is just the kind of the foundation for the coffee to kind of go in and do its thing but I don't know I'm gonna take a risk I saw never had it so this is like because pistachio is your favourite ice cream yeah and but you want a little coffee as well yeah kind of a little upy so I think I've got a feeling that it's gonna work out it's gonna be good I think I think it'll work I mean sound it sounds quite nice I think the they're to

grown-up flavors the coffee in the pistachio this feels to me like this whole meal you've had quite a lot to drink during the meal yes you have a little coffee at the end there's a little perker but it feels like you're gonna go out after this meal as well yeah we're going to Duke's yeah yeah that would not be a good idea no actually we haven't got a nanny you know I feel like we should tell you not to do that even in the dream do not do it I'm on a major menu back to you now see how you feel about it okay there's a lot to read you would like well sparkling water it says but I thought

you changed it to still I'll take what I'm given yeah I guess it's sparkling yeah yeah you would like an assortment of breads sourdough catcher and cheese if catcher with salted butter I love that you're worried about sparkling water being bad for you and then you've picked about 83 units of booze just does stuff to your teeth I'll chuck in Ed's bread and bread yeah probably the Ed in bread you're not a pun guy no leave that to Tim vine God bless him pre-meal outside from the shack six oysters and a Guinness with some frets with mayo we settle on the shack then shack I think it sounds like it

feels right start a steak tartare with dirty martini and a side jar from moose on Frank's pasta mmm I can't pronounce this or a Chetty Ella Barresi first time and glass of bang average white wine main course big buttery turbot with a side of spinach or broccoli any greens surprise potatoes a nice dry white wine that you could appreciate in comparison with the bang average one that you had earlier your dream drink it was the juice martini yeah dessert is for Madeline's affogato with pistachio ice cream and a Fernet Branco Branca Branca and that's all from the French

house house now you can probably tell my stomach is going off like a rocket here right that's one of my favorite menus ever yeah you love it was so much of that stuff actually appeared on mine as well yeah yeah well like the Guinness I don't think I had oysters but yeah I know I had oysters for my starter didn't I had but they were the very similar I love it to your you're so good well well shaking hands well done my stomachs never got a gamble handshake before there we go well I kind of well yeah yeah yeah yeah yeah it's the Quinn handshake the Quinn handshake that's rare I think we all know that I feel what but what

if my stomach what if that's a sign that Vecna is still alive what that your stomach's rumbling yeah be much funnier if that's what we'll buy has got it's stubbing oh god everybody what's going on can you get us on the writing team get us on the we've got ideas we've got good ideas man text the reference

yeah we've got the latest draft in from those guys that you got in Joe they've made these hands, Will Buys is fighting and there's a lot about Dustin's hands in it it says cuts of Will holding his stomach but it's not his hand it's Dustin's hands yeah Dustin's hands holding Will's stomach but the audience don't know that and then he's brushing his hair with a fishbone we don't know what's going on you can see why we would have a problem with this Joe thank you very much for coming to the Dream Restaurant thank you for having me

there we are a wonderful menu hey I think you fell in love with that menu great menu look it's a lot of crossover with my dream menu actually yeah I mean the fish was a great the fish was an amazing choice that's not something I picked but yes please martini's throughout there's a lot of stuff there that speaks to your heart look and I got the Quinn handshake what can I say you got the Quinn handshake I mean you know I don't have any guests that shook my hand

no why would they poor hollywood tried to shake your hand in the photo but you didn't notice he was doing it so you still haven't had a hollywood handshake got it I can't believe he did that I genuinely didn't know and you guys only told me what after it got home yeah and I didn't choose the secret you didn't see didn't choose Ego waffles didn't choose Ego waffles no I don't even know if Ego waffles are commercially available anymore probably not but then you know Dream Restaurant in it yeah that's true so you know could have

got them to me it just sounds like Ego why do you want yeah it makes me think of like well they probably taste like eggs so I don't want egg waffles but then but then I have said on the podcast before about you know once I had you know went to an amazing waffle place where they or the eggs weren't baked into the waffles but everything else was yeah and there's an egg on the top of it so I do love egg waffles maybe you do want an Ego waffles I love one yeah in my head it's like an egg custard tart though no an Ego waffle you know and I like egg custard tart so yeah I'd like I'd like it even way I don't know what I'm moaning about Papa um Papa I want an Ego I want egos

it's a nice marriage obviously obviously go and watch Stranger Things I'm sure you've watched it already that's what we're plugging yeah look if you thought we were fanboying out too hard with Joe listen we could have gone way harder yeah of all we've been thinking about sis for the last month is Eddie Munson yeah so uh we did quite well I thought yeah he's got none of the most metal characters in the history of television yeah of course I enjoy thank you very much to Joe for coming in just a little reminder I am on tour with my show Electric Edinburgh Festival for a week in August check out my website edgamble.co.uk with all the dates of my tour there yes please I would like to thank uh someone for sending me some beer yeah and it's

back on hob day oh yeah I think that's how it's pronounced yeah well it's on your hat you're wearing a cap I'm wearing the cap they gave me a cap as well um I went to Phil Wang's house yes on the weekend of the Plattie Jubes yeah and he has his own beer now Phil Wang called the or Wangetang yeah and um he was he had those are cans there and I went gargar for it yeah did you yeah they were because it's like a salty beer right and I wasn't prepared you know I think when this podcast started I went on about how I just got into sour beers yeah I'm near the way now now but I think it is a sour but it yes it's sour but it's been salted yeah yeah delicious I love it told Wang how much I love them yeah so they sent me a bunch of beer very nice um you know a Wangetang

a Wangetang's a bunch of Wangetangs and when I was at my girlfriend keeps getting the name wrong I think it's they're called the Wanganation but they're not called the Wanganation they're called a Wangetang that's when Romish quits the Wanganation yeah yeah Phil Wang takes over Phil Wang takes over it's called the Wanganation but it's but it's built for that time yeah that's going to happen surely one day but the delicious beer yeah and I don't know if it's limited edition the Wangetangs but if people can you can't believe I've not been sent any yeah also more beer shout outs two tribes brewery Mondo brewery and brick brewery have all sent us beer and I've not had a dropper that yet no I don't think I've been hoarding Benito the little hoarder hey he's earned it firstly work

firstly work editing out all the references to himself so uh he's got he's got to go and drink all that beer and also thank you to Lil Ray's rum come on come on Ray come on Ray you're not so little I like I like that I like that name and uh been a while since I've had a nice rum so uh there you go you'll enjoy that yeah thank you very much Lil Ray thank you Lil Ray it is of course the first episode of the series which seems to got loads of great episodes to come so we will see you next week for another absolutely corking episode of the off menu podcast hello it's me Amy Glendale you might remember me from the best ever episode of off menu where spoke to my mum and asked her about seaweed on uh mashed potato and our relationship's never

been the same since and I am joined by me Ian Smith I would probably go bread I'm not gonna I'm not gonna spoil it in case get him on James and Ed but we're here sneaking in to your podcast experience to tell you about a new podcast that we're doing it's called northern news it's about all the news stories that we've missed out from the north because look we're two northerners sure but we've been living in London for a long time the new stories are funny quite a lot of them crimes it's all kicking off and that's a new podcast called northern news we'd love you to listen to maybe we'll get my mum on get Glendale's mum on every episode that's not the news when's it out Ian it's already out now Amy is it yeah get listening there's probably a backlog you've left it so late