Off Menu with Ed Gamble and James Acaster - Ep 215: Paul Rudd

Episode Date: November 22, 2023

It’s the last episode of series 10, and our true crime podcast finally gets resolved: does Paul Rudd like sauces? Trigger warning: this episode includes talk about dieting. Paul Rudd (and James) star in ‘Ghostbusters: Frozen Empire’, which is in cinemas in 2024. 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.

Greetings off menu listeners, James A. Castor here, just letting you know that my new audio sitcom Springleaf is out now. Wherever you get your podcasts, it's got loads of amazing stars in it, and I'm very excited. It tells the story of Pat Springleaf, the undercover cop who went undercover into the comedy industry as James A. Castor, the stand-up comedian, who we're talking layers. And your friend Ed Gamble might even pop up for a line or two. Who's to say? Springleaf, wherever you get your podcasts. Listen to it please.

ACAS powers the world's best podcast. Here's a show that we recommend. These three people knew each other and they're all either dead or missing. There's something big about what's going on. There's something, something crazy about this case. Just somebody tell me where they are and we will go get them. I will go dig. I will go dig and I will find them.

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today with cozy. Visit cozy.ca, COZY, to start customizing your furniture. Welcome to the Off-Menu Podcast, taking the backbacon of humour, frying it in the pan of the internet using the oil of friendship, and then cutting off the rind of bad times and throwing it in the bin of the bin. I guess we're cooking back bacon. We're cooking back bacon and sometimes you've got to cut that rind off James. You go cut off the rind, try and be kind. It's the last episode of series 10.

Whoa! Time flies when you're doing a podcast. That said, gamble, my name is James A. Castor, we own a dream restaurant together and every week we invite in a guest. We ask them their favourite ever starter main course dessert side dish and drink not in that order and today our guest is Paul Rudd I've got mildly distracted by you said today today it sounded like he said today instead of today and normally I join in with the name of the guests and I would have loved to have joined in with that one because it's very exciting guest James. It's Paul Rudd. It's Paul Rudd. Today. And today, I guess it's Paul Rudd.

Paul is here. Global trash. Global treasure. Paul Rudd. I mean, you know, we can't even begin to list all the things that he's done over the years. I wouldn't care. I would have captured everyone's hearts. I wouldn't care. Everyone loves Paul Rudd and, you know, we're very excited to have him in the dream restaurant as well because for a long time on this podcast, there's been an ongoing, well, I wouldn't say it, a mystery. A long, long time. It started with the Ashling B episode, which is a very early episode of this podcast.

Yeah. Talking to Series One, where Ashling had worked with Paul on a TV show and said that he does not like Source. Just like any condiments of any sort. And then it would come up every now and again with people. If someone had mentioned anyone who doesn't like Source, condiments, one of us would go like Paul Rudd. Paul Rudd doesn't like Source.

But then Asma Khan of Dar and then Express came on and said, Hey, pull rod came in and he liked sauce. He liked sauce. And then we find ourselves in a situation where James is currently working with pull rod. Yeah, as we speak, James deliberately got himself a job working with pull rod. Had to.

So we could find out if pull rod like sauce had to for the pod man, had to get myself in there. I'm not going to tell you what links I had to go to and order to get on this project. I had to sabotage a lot of other people's careers in order to get my foot in the door, but it worked. I was able to ask Paul over a series of like I've met him a few times now and the voyage. He went to see up a voyage together screaming do you like sauce over the stopper water, Lou? Yeah, yeah. But over time, I managed to get Paul to agree to come on the part of me going to find out

hopefully, once and for all, is he saucy or is he naughty? Is he saucy? Is he naughty? Yes, I guess that is the question. I won't ask it exactly like that on the episode. I hope not. I'm looking forward to meeting him.. Oh yeah, on the episode. I hope not. I'm looking forward to meeting him now. I told you this podcast was good.

Why the fuck do you do that? I thought we'd pull it off. That's not what you do. That's not what you do when you book people. You go, it's a piece of shit, but do you mind coming in? I told you it was good. Yeah. I told you this is good podcast, but if you say saucy or not,

he's going to walk out the door. Is it shitty or is it naughty? Oh, Jesus. But listen, even though, he's going to walk out the door. Is it sheer zero is it naughty? Oh, Jesus. But listen, even though we're very excited to have Paul that on the clock. Some of Paul's projects. However, Ed, that's always on the off menu podcast. There's a secret ingredient. Don't tell me we're doing this to Paul. Rod James.

The secret ingredient that we need to be in accept, well, if the guest says it, they get kicked out the dream restaurant. And I'm sad to say that we are having this role even with poor, even though I'd have to see Paul later on this week at work, kicking out the dream restaurant and then walking and be like, Hey, buddy, as if I didn't spit in his face the other day. It better not happen before we find out if he's saucy or notty. That would be awful. But this week the secret ingredient is ants. Come on. Come on. Was it not going to is ants. Come on, come on.

Was it not going to be ants? Come on. And look, we can't remember if we've had answers or seen going to be in it before. Benito searched it in the off menu database, but that's messed up in the past. Yeah. But still, we've been ants before together.

You and I ate ants in a kitchen, a test kitchen. In a test kitchen. In a tent, in a tent kitchen. I guess that kitchen. In a 10, 10, in a 10 sketch. I guess that's why we haven't put ants on it before. Yeah. It's because we enjoyed those ants. Yeah, they were nice in the test. But now we've got it.

We've got, we've got fucking Ant Man in the studio. Ant Man is here. Ant Man can't eat ants. That would be awful. Hmm. David's friends, he can talk to them. But what about when he's big? No, but even then, it's like morally, that's messed up.

He talks to them. Anthony is his favorite and he dies in the first one, spoilers. Yeah, but I think he eats Anthony. What? At the end. No, he doesn't. That's not, that's not, that's not post credits. Yeah, I think he does some film.

Post credits. Yeah, post credits, yeah. Well, listen, Brett Goldstein plays Anthony. It's like, yes, father. I'd get to eat an... Spoilers there. Very excited to have Paul Rod in it. And. Ha ha ha ha ha.

Oh, I can't wait to speak to Paul Rod when we're on this sort of form. Oh, we should say before you listen to the episode, this was recorded before the strikes. Yes, Paul that ain't caught a no picket line. No way, this was recorded way before the strikes. Way before. This is the off menu menu of Paul Rod. All right.

All right. All right. All right. All right. All right. All right. All right. All right.

All right. All right. All right. All right. All right. All right. All right. All right.

All right. All right. All right. All right. All right. welcome pool to the dream restaurant. But it's about to give us some time. I'm really, really thrilled. It's an honor to be here. It's great to be sitting at this table with you without headphones, am I dad? Yeah, it's the dream restaurant. It's the dream restaurant, you know? There's no headphones in dreams. Yeah, it's the paint behind the curtain for the listener.

This is the first I've heard that we don't wear headphones. Well, that's, I know. By the way, I knew it when I said it. And I always think that's fun to listen to something and learn a little bit about, I know. By the way, I knew it when I said it. And I always think that's fun. To listen to something and learn a little bit about, you know, how the sausage is made. Yeah, yeah. So we never have headphones.

So you just why, well, why you never have us for a spawn to each other. I mean, different rooms. We ask you this. Yeah. Do I take the jacket off? Because, like, that sounds like a lot. That sounds noisy to me.

Ben over here is shaking. Ben has headphones. Yeah, he's got the headphones. That's instantly. But it's, I mean, it looks like a lot. That sounds noisy to me. Ben over here is shaking. Ben has headphones. Yeah, but he's got the headphones instantly. But it's, I mean, it looks like a nice jacket. It's not. It's warm. No, it's fine. It's like a, it's, you could buy it at like a deli.

That's how good that jacket is. That's how good that jacket is. Yeah. Yeah. Have you ever bought like a t-shirt from a deli when you eat somewhere and you're like, I like that so much, I'm gonna buy the merch. Oh yeah.

I went to, actually just a couple of days ago, I pass, and this is, I mean, it's gotta be put on, is a noodle bar, and you've seen it here, I could probably, I guess I can say, it's a, please. It's fat, fuck noodle bar. Yes. Yeah.

I don't know about that. Yeah, really? So, I thought, well, okay, if it's intentional, it's, it's, it's funny. It's not intentional. It's the greatest place in the story. Restaurant I've ever seen. But I did pop my head in there to think, do you get a t-shirt? Only because I knew that my son had seen that and he said, oh man, I got to get a shirt. I got to, he goes, he, I didn't need there, but, but, but the way, if there were T-shirts, it should go, it's intentional for sure. Yeah. But now there's not T-shirts, you don't, not.

That's, and by the way, yeah, they scored points with me for not having any merch for sale. Yeah. And that made me think maybe it really is a, you know, like it is, is it spelt? Uh, P-H-U-C. I think I know the place, is it like, it know, like it is, is it spelt? Uh, pH, you see, I think I know the place it like it's in like West London, is it like Chelsea's sort of way? Yeah, I know the place. They've got like a mural on the side of the building, haven't they? That says fat, fat, fat noodle bar. Yeah. Yeah. So that, I think they know they have, well, they didn't at first. They definitely do now. I reckon one day of being open, someone stuck their head around the door and went, you guys know what your place is, right? I've always loved stores and restaurants, anything that has a really cute name, like a

really clever salon called the Heram, HAIR. I have a buddy in mind, we always take pictures of just and half for years. Sometimes we won't even talk, but a, you know, a picture will show up and it'll just be a cute name of a, of a store that's, I mean, you know, hateable. Yeah. I tend to not like, like, I, I, I wouldn't ever wear the noodle bar shirt. I don't like profanity on t-shirts. I don't think it's clever.

And it's like, I really have an aversion to it. And like in New York, I live in New York, and there's, you know, there are t-shirts, like you walk down the street and it's just in some sort of, it just says, fuck you, you fucking fuck. I'm on a shirt. I'm like, who buys that?

And who would win? And yeah, I feel bad enough even saying it on the podcast. What about if this episode goes out, fat fuck Noodlebar, here's it, and goes, we should do T-shirts, that'd be great. And then they bring out T-shirts to say, fat fuck Noodlebar with your face on it because you spoke about it on the podcast.

Yeah. What would you do? Would you say that? Well, on the T-shirt, it's you. But you're wearing a T-shirt that says, fuck you, you fucking fuck on it. Yeah, that's that as well. Yeah. Yeah.

Yeah. Yeah. Yeah. Fuck you, you fucking fat, fuck noodle bar. If they did that, I could only, I could never get litigious. That's just too good of a, that's it. I'd be honored. You'd have to leave it.

Yeah. They don't even need noodle bar. Just have fat fuck. Yeah. Just your face with teeth hubs up. Yeah. Do you think anyone's ever, ever sued someone and asked for like a box of the t-shirts as well?

Yeah. Yeah. And that's it. That's what I'm suing for. No, no, no. Yeah. I just want a box of t-shirts. I felt that it was still. We have a outside to have you on the podcast because there's a

long run in thing on the podcast that we need to settle with you. Are we getting this out of the way? I don't think we don't get it out of the way early doors. Everyone's just going to think of anything else. So this is probably don't even remember. I was talking about fat fat noodle bar. So they've been thinking about is whether or not pull like sauce. Yeah. I love that I'm here and we're going to get to the bottom of this. Yeah. So for anyone who hasn't heard the previous episodes, Ashlin B, who was in a series, we're with Paul.

She said, during that film in Paul, refuse any condiments. He would not have any sauce, any condiments on his food. Anything wet. Anything wet, he only likes dry food. It got bought up a few times a few episodes as a joke. And then as McCarran came on the podcast, who pulled us into Asma's restaurant, and we said to Paul Episodesk when he was there, we said, all dry food, she said, no, it's those are sauces, he loves sauce. So we don't know. Everyone's confused. The room is here. This is the only person who can give us the answer.

This is basically a true crime podcast now. Yeah, let's get to the bottom is here. This is the only person who can give us the this is basically a true crime podcast now. Yeah. Yeah. Is it? Let's get finally got to the bottom of this. Yeah. I'm here. I'm putting all my cards on the table. Yeah. I like sauce. I think sauces are great. I grew, you know, I've kind of grew up in the in Kansas City from the age of 10 to 20 in Kansas City is a huge barbecue place. And so barbecue sauce, it's like people put it on everything. I like it. I like hot sauce. I like it. I mean, I like lots of sauces,

but I love ketchup and mustard. Right. And that's where it's come from. Yeah, I don't like ketchup and mustard. And mayonnaise, I just don't know what that is. So I avoid it. But see, this is where it gets a little weird. I don't want to have a sandwich to put mayonnaise on it. But coleslaw, which is made with mayonnaise, I'll eat it. Right. So I don't know.

My night's with the real gray area. Yeah. Manays is really, is, yeah. It is, and by the way, I've seen some mayonnaise that is gray. And that's why I'm just not going to tie this. You like what I do? No, it's so, even the idea that I find repugnant.

So, but you have coleslaw, so it's almost as if you don't trust yourself with how much mayonnaise you're supposed to put on. It's good point. Yeah, yeah. There are certain things that I think, I'm going to force myself to eat this and like it. When I was little, I think I liked three things, four things maybe.

And it was always embarrassing to go to somebody's house or go to a restaurant and somebody would serve something and I just like, oh no. I would avoid going to people's houses for dinner. Yeah. Or like, I just have to say, I can't deal because they're gonna serve something. I'm not gonna dinner. Yeah. Or, you know, like, I just have, I can't deal because they're going to serve something. I'm not going to like you a little.

Yeah. And so I hold little like 32. I'd say probably like six, seven years old. It's kind of amazing to be, obviously, like children don't like some foods and like say, I only like these things, but also to have that self awareness of like, I can't go over to someone's house. I'm going to really. I still have like some foods and I say, I only like these things, but also to have that self awareness of like, I can't go to someone's house. I'm gonna really. I still have like these traumatic memories go,

I went to McDonald's or something with a friend of mine and his dad said, what do you want? I said a hamburger and my mom always ordered hamburgers for me and they would always just, she would order them plain. And so I got a hamburger and I had ketchup and mustard and pickles on it. And I'm like, oh, I don't like this. And he said, well, you gotta eat it.

I said, oh, I got a different one because I don't want, I don't like the stuff on it. And he's like, no, you gotta eat. That's what you wanted. That's what I ordered. That's what you're gonna eat. This is my, this is, by the way, it was like my friend's dad. And now, like, what a jerk. And I don't know, was he trying to teach me something? What did he pick on my son?

And so I had to, I remember eating this burger, kind of crying like, like cocoa from fame, which he's covering her, takes her shirt off. And I'm eating this burger that I hate. And then I remember I would sometimes go over to his house and the first that I'd say, my mom said I didn't have to eat anything, I don't want to eat. When I go have dinner or something. It was trot, I really traumatic.

Yeah. Yeah. Yeah. And see why you don't like ketchup, no? Well, I don't think that caused it, but it just never even occurred to me. I think it's a really little kid who loved and loves French fries or chips. Yeah. Yeah.

To put anything with it, because they're so perfect on their own. So that cemented it for the sound of things. That was a, that was a, that was a, that was a, that was a, that was a catch of mustard. No, no. And mustard, you know, I think it would, like, if it got on your finger or on a clay, it was like, it did this smell, it never goes away. And I just think of a hot day and mustard on my shirt, because I think I went to a football match and let somebody put, spilled, like accidentally got mustard on my shirt, because I think I went to a football match and somebody spilled accidentally got mustard on my shirt. And it was hot. I'm like, oh, this sucks.

I want to go home. I gotta take this off. And I had a real kind of visceral reaction to it. I went to college with a guy who had such an aversion. His name was Walt Needner, that's his real name. And he hated the idea of ketchup and mustard mixed together on a plate. And we would sit around and say, boy, imagine like if you had,

you just squirt out some ketchup and it makes that sound, you sound like a paper plate and you're outside, like a picnic and then some mustard and he would just say stop and we could it always make him throw up. You could just by just by imagine it. And so it became I mean we're vicious. It's cool. The group you know all the time just start talking about and then it got to the point where it's like so you have a paper plate you need to say like he would then think about it and throw it for this for the paper plate. So obviously, what I thought that was going was you, you were going to say you, you literally

did it in front of him or you would get ketchup and mustard, but all you need to do is talk about it to make me his, his, his, his imagination did the rest. He hated it. I think he had a similar thing like a summer camp or something. It's like, oh, there's something just grossed him out about it. And so, but I get it. I feel the same way. Sounds like need to go to it was. And you need what he was a kid. Needner. Definitely.

Yeah. Yeah. Yeah. Yeah. So what was the cat? So you didn't like, I understand the mustard on your finger mustard on your shirts. Yeah. Forever.

Especially on a sunny day. It was catch up? Catch up just seems just like sugary and tangy and nasty to me. Like I like a burger and I'll put like a cheeseburger outside, but I don't want catch up on it. You want it just as is. Yeah. Well, I mean, still it's like sometimes a burger will show up and then it's like, oh,

I've got to look under the bun. What's on this thing? And it'll be like, and the worst is when it's like a pinkish orange, I think that's a thousand island, some or other. It's like a mix of mayonnaise and ketchup and some other nonsense. I don't want, I have to try and scrape it off and I'm also done through. I was a diluted, yeah, for some, thousand. What is that? What is that? What is that? I think we've had this discussion on the podcast before. No one knows. No, no, no, no, no, I get the bottom of it. No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,

no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, Yeah. All right. Beyond that. I can not just say I don't even know what tastes like I've never had it. I've done a mission. I don't think I'm not going to start now. How did them? Well, needing to feel about 2009. I never even asked on a paper plate. I don't know. Yeah. I mean, I imagine if I asked, but I ate puke before I even got the question. I'm going to be it. Yeah. If you want to like set, you know, because I don't know why

actually was a well, I don't know. No, no, no, no, no, she was, by the way, because she's not totally wrong. In that, again, it took me a while and to kind of come around because I did like things really dry. I didn't, and I would say it wasn't even until I loved salad, like I've always loved vegetables and salads, but I never even put salad dressing on a salad. That's even weirder, I loved salad. Like I've always loved vegetables and salads, but I never even put salad dressing on a salad. That's even weirder, by the way. And then it wasn't until I think I was in high school

or something, all right, I'll try it. And I was like, all right, I can deal with this. Yeah. But the idea of just dressing and sauces, for the first part of my life, yeah, it was, yeah, first part of my life. It was, it was, yeah, I kind of avoided it. But now, yeah, hot sauce, anything at Asma's restaurant was delicious and, you know, I'll eat anything now. Yeah. As long as it is ketchup, as long as it isn't ketchup,

most of it. What is for a scene? What if you were acting in something? Let's say they would do an remake of Dumb and Dumber and you were playing Lloyd. And there's the scene where they have the hot chili peppers. Sure. And they discover that in the ketchup and mustard. And it's on to the top right into his mouth. It's on to his mouth. Yeah. What do you have to do that scene from Dumber and Dumber? And how do you feel about being cast as Lloyd immediately with a better hesitation? Most even Lloyd are happy with the catch up on the tug.

One of them's got fat hat. One of them got dog. It's my chip, too. Well, here's the thing. I'm a professional. I would do what I have to do for the work, for the art. But I would dread that day. It's like, oh God, that scene's coming up next week. And I might talk to the prop department or whoever is in handles that stuff. I think like, does like hot sauce work?

It looks like ketchup. You could do, who's like a raspberry coole. Yeah, yeah, yeah, yeah, yeah, that's true. That's like coole. Yeah, yeah. Yeah, I mean, I probably prefer that. No, you know what, that's what I would do, I think. I really carry was using the real stuff. Yeah, I mean, I probably prefer that. No, you know what? That's what I would do. I think I really carry was using the real stuff. Yeah, I also think that you can you can tell. Yeah,

like there you can tell that that was real ketchup and mustard and yeah, I think there's in it. I you got to do it. I guess just got to do it. I've just done a photo shoot for my tour, my next tour, and I'm eating a hot dog in it. I'm covered in ketchup and mustard. Oh my God. And it started stank all day. Yeah. You can't get it off you. Yeah, you can smile now, I guess.

Yeah. You smile anyway. You can be honest. You smile. I had a job once where I used to glaze hams. That was a real job. And I would work with ham all day. I had to unload a truck in the morning,

and then I had to kind of slice the fat off of it and put in a slicer and then glaze it. And I smelled like ham for four months until I quit that job. Yeah, yeah. So you little humboy. Were you going to auditions, Joe, in that time, as well as my life?

No, no, I was trying to make money because I knew I was going to move to go to an acting school. So I had to try and save up. But by the time I got to active school, you didn't smell the palm anymore. You had another bad idea. Two months later. The first two months of acting school, it took a while to completely wash off. It's good to stand out in auditions, right? You've got to stick in them up. Yeah, it's like, who is the guy stuck at the time? Yeah. And there's a friend of mine, he's called me Paul Ham Glazer. I think there was like the from StarSkinHutch, there was an heck anymore, Paul Michael Glazer.

And some my friend Dave would always say, hey, it's Paul Ham Glazer. One more question before we get into the menu, proper. Bob Mortimer has been on this podcast and told a story that him and his son go to the cinema. They always get a hot dog and they'll put the ketchup and mustard on the hot dog and his son who was a grown adult allows Bob to mix the ketchup and mustard together on his hot dog with his finger. He swells it through his sons on the top of the sausage and we're just like swirl this finger round and then he goes, it's great to be a live son and then next is finger at the end. How would you and more importantly,

Walt needn't have feel about that. Walt needer would go to a movie with him once. Yeah, actually, yeah, that's that's that's horrible. He would touch his sons hot. No, it does is by the way, which out of context is very strange sentence to are. Yeah, that's that's that's gross. That's so just it's yeah. Yeah, it looked good. But it's his son, you know, Yeah, yeah, it looked good. But it's his son, you know, same. Yeah, still. Same fingers, basically. But they haven't touched the same stuff that day. Yeah, that's true.

And you're also going into a movie theater. So God knows what's been, you know, what's on those armrests and in the state like that's also any cinema hotdog is that's gross anyway. Because it's been on that role as I think we're also we're burying the leader here. Who goes to the cinema beats a hotdog is that's gross anyway. Because it's been on those hot rollers. I think we're also we're burying the lead here. Yeah, who goes to the cinema beats a hotdog? It was his dream starter. Yeah, but you know, it's a dream starter.

Yeah. He didn't send him a hotdog. Wow. Well, that's, that's, I understand the nostalgia. If that's, you know, I get that, but wow. There is, I mean, look, a hot dog on a on a grill And a barbecue or a cookout or something is fantastic or going to a sport like a baseball game or something I love dogs, but I don't put anything on them. Yeah, you're having that dry right? Yeah, I mean I could deal with relish and on your

Saurot crown onions. I love yeah, it just anything else. Yeah. Yeah. Yeah. Although some people get chili dogs. Oh, yeah. I don't do that. That would be slow. That's not by the way. Well, it just, that looks disgusting.

That really looks gross. Yeah. Also, it's like what? Choose one. Have some chili or have a hot dog, but like it just seems like it's going to be a mess. Yeah. It's fantastic. It's good. I love it. Yeah. to be a mess. Oh, it's fantastic. It's good.

I love it. Yeah. There's a place in Washington, D.C. that does amazing chili dogs. And I went, I ordered two, ate them, and then ordered two more. Yeah. Was it cold? Ben's chili bowl, I think. Ben's chili bowl.

A barma's been there. There's a picture of him in the wall. Oh, yeah. Yeah. Good on him. You know, to be fair, I do like both of those things. I'm sure if I ate one, I'd could deal. Yeah. It just seems like a disaster waiting to happen in so many ways. Yeah. That's it. It's not walking food. No, no, it's not really. Yeah. You're going to sit down.

Yeah. You can't eat it on the run. Bob would swell the chili. Yeah. It's been good. It's fun. For the old. It's me alive. Yeah. I'm done. You have to be alive. You have to be alive. We always start the dream mail with still a sparkling water. Still.

I'm going still. Take a sip for that. Did I get to prove it? Yeah. Oh, and that's why. It's perfect. You don't need to mess with perfection. I like sparkling water when I was having to train for the Ant-Man movie and I was on a very restrictive diet.

My reward was sparkling water. Not to. That's how horrible that diet was. I was like, oh, all right. I'm gonna have some sparkling water now. I burned it. And you know, trained workout. But so I was having a lot of sparkling water. And I think, you know, they're not all created equally or equal. I am like, Pelagrinos is great. Yeah, I would, I would choose that over a peria or something, you know. That's right. It was right to the panagrinos.

Yeah. That was like, I like to saw, yeah, much. Yeah, yeah. Peria on the cheat day. It was a softer carbonation. Uh-huh. I guess because you were really little for that bowl. That was less scary. If that's less bubbles. Yeah, exactly. That's a very restrictive diet. You've got to get down to that size. It's really, I mean, too much carbonation I would have exploded at that size.

One bubble would take me out. one bubble would take me out. Did it fail like a treat? Like genuinely, what did you do in your head? Was it a treat by that? Yeah, yeah. It was great. I wasn't flavored. I wasn't going to go craze to show. Yeah, it was a treat. And did you have to do that for every amp on movie? Or just the first one? I kind of did it for all of them. Yeah, so I get easier each time. Once you're in it, it's actually not too hard. And I think you guys can guess that I'm okay with having really boring food every time over and over again, because I would eat kind of this very similar things,

but it wasn't too hard. And then, you know, like you get into it and get into the groove of it, and it's feel good, like waking, like, you know, get into it and get into the groove of it. It's, um, feel, feel good. I like waking up with tons of energy, some strangest sensation. That was new for me. Yeah. What you do, something like an end game, what if any, is that everyone's on that, I mean,

everyone's got to be on like straight dials and do it. Do you compare nights? I don't know. Um, I mean, I think people kind of are, but I would also, I think I worked out harder than everyone. I would eat better than everyone and I'd look worse than tall. I'd say, I have to work out all the time, eat perfectly just to look kind of bad, like bad, not even like, you know, was everyone snopping at each other though?

Is everyone hungry? Like everyone's just like. I don't think, I mean, I think that they were, they, I don't know, I remember on endgame, just that Chris Hemsworth would always have these kind of Tupperware containers and he's eating this gruel of just a mash of stuff. And then he's working out and then,

you know, when you stand next to a guy like that, he's eating all, and I just think, well, what's the point of any of this, man? It's like, why am I killing myself? When it's like, that can exist. And I look at what I'm doing, and I'm like, and then this exists. I can't, I can never achieve that.

Also, you're in a full like soup most of the time, untie nay. Helmet. Yeah. Well, that was the good thing is that I guess, like, and not, you know, it isn't Thor. Yeah. But I tried to work out like Thor. And I mean, didn't, you know, didn't work.

Question about endgame. Okay. There's one bit in the edit in the final battle where you're in the car sorting out your car, but it cuts back to the big battle. you're in the car sorting out your car, but it cuts back to the big battle. I'm giant Ant Man is there fighting. Right. Explained.

Sorry, Paul. No, it's a quantum realm. There's lots of, you know, there are parallel universes. There's different things happening. I know that there are people that are so fascinated by this kind of thing that I, they're listening to every word right now. I think it's just a huge mistake. Did the editors not catch it?

I mean, they work on it. So I'm sure there's a justification and they'll come up with one if they have it already. Do you think they will? Or will they correct it in a, or do you think they've even noticed? Oh, the, I mean, the internet has noticed so much that surely they, they are. They, they, they know, they kind of know everything. They must know. Yeah, they probably know now, because you and James are working together at the moment.

Mm-hmm. And obviously these are the questions he's never going to ask you when you're just working. So now, now we're in a recording. All right. Now we're getting all of the stuff that he wants to say to you all day long. Actually, I think straight out the gate, I was asking these sorts of questions, wasn't I? I mean, day one I was going,

you own a sweet shop. Paul. Yeah. Just straight. And I thought I'm not going to pretend to pull that I don't know about his life. Paul's famous enough. I know you own a sweet shop.

I'm going to say it, day one. Yeah. I like, I'm glad. I'm glad you did. Because it gave me an opportunity to talk about myself. Yeah. And I'll grab that any chance I can get. But that's the fun. Isn't it we were sitting actually around, we were working on Ghostbusters and Dan Acroid is there.

It's like getting to hear him talk about how did the Blues Brothers start and it was pretty, it was pretty cool. Pum-pum-pum-lons are bread, pull that, Poblons are bread. Bread, bread. Yeah, yeah. Again, it's perfect. It's a green thing. Mm-hmm. When that bread is hot, they bring it out.

Yeah. Like all kinds of bread. I was going to say, is there specific type that you like? Beagle with cream cheese. That's bread. Yeah. Yeah. That's, that's perfect.

If you want to start your meal with a bagel with cream cheese, you can do that. That's a big rule. There's no rules here. There's no rules. It's the dream recipe. Also, I'm finding the cream cheese thing quite interesting with the sauce talk. Oh, yeah?

I think that's like big mayonnaise. It's got a thicker consistency. It seems as if cream cheese would be something that I would hate. Yeah. Like cottage cheese. I'm not'm not like I'm not a cottage cheese That's well who is and if you all what's wrong with you? Yeah, there's you got really sitting in hard about what's important to you if you're eating cottage cheese No cream cheese. I've always loved again. There's no real consistency here. Yeah. Yeah. But I care about consistency. I guess that's why I like cream cheese over. God, you have an assessment me bagel with the cream cheese. I like it. I like everything. I have everything. I like everything.

Bagel with cream cheese. That's great. I love assessment bagel. I like a poppy seed bagel. I don't care if that they're in my teeth after. Yeah. I like a poppy seed bagel. I don't care if they're in my teeth after. I like it all. Now New York obviously what you live loads of great bagel places. Yeah, I'll spoil the choice maybe. Yeah, there are a lot of really, really great ones. But I mean, even you can go and there's a place around the corner from where I live that does have incredible bagels. I don't even remember the name of the place. It's just like a little deli kind of thing. And then there's a place across the street that makes Chris, they opened after the pandemic.

And it's Cressonce and they do everything Cressonce. Oh my God. But they're Cressonce and they'll do a raspberry field or a chocolate. It's the best I've ever had. They're incredible. So now, I mean, for the breakfast, the choice of the sandwich. You the best I've ever had. They're incredible. So now, I mean, what if it's for the bad bowl, the choice of those, you could have a course. Oh, no, no,

no, I would choose the bagel over there. But I also, like, if I'm in a restaurant, they bring out that hot basket, the basket of bread, you pour the olive oil and the dish, put a little salt in that in the olive oil and stop up, you know, like sourdough or something. That's come on. That's, I don't even need a meal. I'm good with that. Yeah. Well, it's going to be a short podcast. That's it.

That's my internet. I love all the South. But main sourdough bread side bagel. Well, so what bread course do you want? You do a little basket. Can we do a little basket? So a little basket has got sourdough bageldough, bagel, bagel with cream cheese, with cream cheese.

Or like one of those pretzel breads. Have you ever seen those? Sure. That was a good. You thought the pretzel breads? Yeah. You know, there's, I think one of the great joys is when they put down

the basket and then you take like one of the little rolls or something. Maybe one of those rolls has like some of that powdered white, whatever on the top of it, just enough to get on your fingers. And when you open it up and it's hot, like you're expecting, you weren't expecting the heat. And then you could put the butter on it, start smoot, like that's my bread. That's what I'm choosing that.

You will have powdered all the expected to be bread. That's what I'm choosing that. You are powdered, well, that you're not expecting to be hard. It doesn't have to be powdered. It could be like a sourdough kind of robot. When it's hot and you weren't expecting it, that's my feeling. I tell you what I'm saying. That's my feeling is increased by 10 when you're on a plane and they bring you bread a bread roll and it's hot. Yeah.

And you're double not expecting it to be hot on a plane, are you? No, it blows my mind. God, what airline are you flying? Well, I can't possibly say that is That is I can only imagine it happens now and again, right? But need so knows well See Ed is just got back from Australia and New Zealand Oh, so Ed I can't remember now. You're saying I'm like, I don't think that's ever happened to be on flight I can't remember but clearly it's happened to you very recently. Yeah. So you've got to

hit your head is like, oh, yeah, this is great. When this happens, they come around then. Yeah. And they are for that. And it's, and it's hot and you are psyched. Yeah. When they come around to more bread, do you go for them? You go more bread? Yeah, of course. Yeah. Always more bread. Also, never say no on a travel day. That's my rule. That's, yeah. It's a, it's a standard thing. Yeah. It's like, I'm on a plane. I can eat. Yeah, I go for it. I'm in the sky. I'm not on the, I take three rolls and I'm going to order the ravioli. Yeah. Yeah. Do you ever think I'm going to go with the vegetarian choice on an airplane versus the meat? I yes. Sometimes, because when it's like chicken, you're like, there's no way they get in this right? Right. So you

may as well go with the, I pretty much always go with the veggie. Yeah. Now, because I, I used to get so frustrated with the, with the meat option. And with most of the time you're sitting near somebody who had the veggie option, I'd say it and go, I should have. They've clearly got that right. It's fine. Yeah.

I should have done that. So now I do that and feel really smug that I did it. And I thought of any advance. I feel very proud of myself. I've noticed it recently. I've been ordering the pasta more and more because I used to be like, oh good, beef tenderloin. Yeah. But sometimes it's just not tender. You don't want to think about a two to hard. Yeah. I never got how you want that cooked. Yeah, they never really are. In a scenario, then how would you like that? Yeah, yeah. It's not good. I just, I met someone recently who was, no, I'm, if, I can't remember the first time

I'm going to need to hear that though. Well, if someone who has like, what? That's a story. He just met someone. That's the worst thing ever. And they would tell them me about where they, but they listened to the podcast. Yeah. And they were saying that their dream, it might have just been like a listener who came up to me and said they listened to the podcast. Yeah. And they were saying that their dream it might have just been like a listener

who came up to me and said they listened to it. And I think I said like, dream main course to them. And they were like, yeah, like a well done steak with a fuck off. Never listen to the podcast ever again. Your dream starter pool. Caesar salad.

Very traditional. Nothing too fancy there, but it's, I think I will always go for a Caesar salad. Very traditional. Yeah. Nothing too fancy there, but it's I think I will always go for a Caesar salad if it's there and I love it. This could be the first time we've had this. I think it might be a huge respect for it as well because I love a Caesar salad. There are, you know, they're not all Caesar's are created equal. No, that's from Shakespeare isn't it? That is. Yeah, that was a Coriolanus. are created equal. No, that's from Shakespeare, isn't it? That is. Yeah. That was a Coriolanus. And so I think that if you get that mixture just right, and they'll do the table sign, where they'll come over and they'll make it. It's a nice thing. So it's a specific place that does that. That would be like, I don't know. I don't go to that place. I've heard it happens. It's now and again.

Of a people of the past. I've told you about it. Yeah. On his flight that you went on the side of the type of type of tip. You know, there's not a lot of room for them to do it. It's really worth it. The other, like another starter where they do come over, that I love, which I think,

just that guacamole and chips, and then they do the table side guacamole, where they'll make that. Yeah. That's good. That might give a Caesar salad or run for its money, actually. Oh, really? So it's the table side element that you're enjoying, kiddo.

I don't care what it is as long as you're making it next to me. We can do that with all the courses. This is a dream restaurant. So they've baked in this bread next to you, obviously. It's just I like to know where, yeah, I like to know how it's prepared because I've seen some of those kitchens. Yeah, especially on airplanes. Guacam's prepared because I've seen some of those kitchens. Yeah. Especially on the airplanes.

Guacamole is also something discovered late in life, avocados in general. I mean, that seemed, you know how it's little nobody was talking about avocados. I didn't even think it was, yeah, I even know what one really looked like. Yeah, sure. And then all of a sudden, there were avocados. Yeah. People were talking about avocados and I could, I like salsa and I would always have salsa with the chips.

That's for you, Ashley. And so, but then all of a sudden guacamole kind of entered the picture. Yeah. And it's, I mean, it's one of the great joys in my life, I'd say. Yeah. Yeah. Yeah. But again, all guacamole is not created equal. No, they're not.

You can get some terrible guacamole. You get a horrible one. Yeah. I don't like it when it's sour creamy. By the way, that's another one I don't like, I don't want to deal with sour cream. Yeah. This love of cream cheese is really

seeming order and order. I know, it's the outlier. Yeah. Because yeah, sour cream, again, don't really know, like mayonnaise, what it is. Yeah, I've got the word sour in it. Clue is in the name of sour cream. But I don't know, but that's just it.

I like cream. I like sour things, but I don't there's something else. Yeah, it's there's thousand island in it. You're right. I probably could have really deconstructed that and figured out the ingredients. Some guacamole, they make it with that. And it's like, ugh. Do you like a chunky guac?

Oh, yeah. That was literally my next question. Yeah. No, I like a chunky guac. Yeah, yeah. That's less like sauce. That's it. By the way, I'll go for a smooth guac too,

but a chunky is like, I like chunky peanut butter. I like chunky stuff. Have you ever seen the guac that comes in the squeezy bottles? Oh, like toothpaste? Don't yeah. You can just do like little strips of guac. Don't I? Don't treat it like a ketchup. Some people don't like have a real aversion to... To just like, spinkling that on the top of the... Yeah, the grease in it. Yeah, yeah. And then put it in a guacamole and it tastes like soap to some people. Yeah, yeah. You have a real strong... I don't mind it, but my wife hates it. Yeah, I think it's a genetic thing.

Yeah, yeah. It's a genuine genetic thing where like, some people taste like soap and they just can't get over that. So I have some people can smell asparagus in their pee and some people can't. Yeah, I thought everyone could. No, I smell it all for everyone. Yeah, so you smell it, but I don't.

Do you know, I think everyone smells the asparagus in your pee. No. He can't smell the asparagus in my mind. No, I'm not talking about mine. I think we all smell it in yours. It's just what the big wish is about on the set. The love of it. Yeah, well, also ginger, I think my wife has a bit of a super taste or kind of thing.

But right. She's like, it tastes like lemon pledge to her. It tastes like a cleaning solution. You know, I've said that about everything. That doesn to her. It tastes like a cleaning solution. You always says that about everything, that doesn't you? Yeah, but yeah, yeah, yeah. Yeah, it's just that. And to be fair, she hates eating lemon pledge. So you go for the Caesar salad over the table side guac.

I want to talk more about Caesar salads though. Yeah, because there's a lot of, like you say, there's a lot of things that can go wrong. There's a lot of elements. What's in your dream Caesar salad? That's one more quack question before we move on. Please. Do you think you like avocados because they're the opposite to you? Play age really quickly? Yeah, that's exactly right. It's the polar opposite. It's the Dorian Gray

Is it a vegetable? Is it fruit? There's a seed. Yeah, let's think it's a pear. Right? It's a pear. It's a pair. Yeah, you have a avocado in the in the attic. Yeah, yeah, just a shriveled up brown avocado. That would look good. Again, not a great remake of that film. I thought it'd back to the season salad. I mean, do you even put an avocado in the Caesar salad? I need it. I did. I did. I did. I did. I did. I did. I did. I did. And like, you know, a chilly dog where it's like, make up your mind. I'd go for put an avocado in the Caesar salad? I need it. I did it. I did it for sure.

I did it. And like, you know, a chili dog where it's like, make up your mind. I'd go for guacamole in my Caesar. Yeah. I don't care. I like them both that much. We can do that for you since you're a drain male. No, it actually sounds gross as it.

Good to be alive. Yeah. So what's going in the Caesar salad? Oh, yeah. That's right. I mean, I like it pretty basic. I don't love it when they put anchovies on top, but they're in the dressing anyway. Yeah.

And it's fine. And I want it. Yeah. So some make it with raw eggs. Others do not, because of like my mom doesn't, she doesn't make it, never made it with raw eggs. I don't think I like a Caesar salad that isn't too fishy tasting. And I don't like a lot of cheese on it. I don't want

there to be a lot of croutons, but I can go with a few croutons. I like just a classic. And do you want like a soft boiled egg on there as well? No, no, no, no, that's unclassic to make. Crispy bacon? See, they do them differently here. I could do with crispy bacon on it. Yeah, but I don't I don't really get any accoutrements. But I don't I've never been a I love eggs, but I've never been a fan of egg in a salad. Mm hmm. You're looking at me like, no, I'm just I'm interested because I just think you're you like you simple things. Yeah. Yeah, you don't want it too busy. You don't want it. No, no, I understand the egg thing like I like an egg. My favorite color is a kid was brown. So it just really tells you a little bit of like I like simple and not obvious browns a bit of epic. Yeah. Yeah. Yeah. Yeah. But it's no kids favorite colors. Yeah.

So first I've heard that. Yeah. No, I love brown. What's your favorite color, Paul? Brown. Brown. And I think it might have been that it was no one's favorite color. Oh, yeah, that's good. That's cool. That's for brown. But I also liked brown. I thought you'd say you're like a rebellious kid, so you're like, yeah, brown. Yeah, you know what?

Yeah, because you felt bad for brown. I tell you one thing, it was never blue. Everyone loved blue. Yeah. Everyone's like, yeah, always gets, you know, I like blue. Everyone was blue. So I'm like, man, I'm blue is fine. Yeah. I like blue, okay. But I like brown. And there's like, and Everyone was blue. So I'm like, man, I'm blue's fine. I like blue, okay?

But I like brown and there's like, and greens, okay. I kind of like green. And then for a while, I was like, yeah, no, green's great. I really like. You can tell brown's not a popular kid color because there wasn't a turtle who had a brown mask and there wasn't a brown power ranger. Yeah. Yeah. I've always been fairly simple. I go with brown. It sounds delicious. I go with these salads. That sounds delicious. I'll go with salad. Yeah. How many croutons exactly do you want on this Caesar salad? I'm what size?

Exactly how many? Exactly how many? And how big of a god. I don't know. I mean, it's like, it's interesting. Sometimes they get the really small ones, but then you think, well, those in a bag. And then you get the ones that are thick kind of like,

oh, this might have been part, they made this. I like those. Yeah. And when they're big like that, I don't want to, oh, this might have been part, they made this. I like those. And when they're big like that, I don't want to have too many. But I don't want to have too few. It's just right. It's like the fairy does. Yeah. Goldy looks.

Three little pigs. Imagine being a white one. And you're at the table and they're making the season sign, the table sign. And you're going, and I want, as many crootons as you think is just right. Yeah. I'll leave this one up to the chef. Caesar salad, table side, and you're going, and I want as many crootons as you think is just right. Yeah.

I'll, I'll leave this one up to the chef. The guy's panicking so much. Three little pigs was blew the house in. I think I got my fairy tales mixed up. Three bears you were thinking of going to go to the grocery first. Yeah. Nothing was just right. I was out late this night.

Classic aga over symptom. Yeah. Oh, one of the person who's picked a Caesar salad on the podcast, Dan Ackroyd. Dan Ackroyd. That is it. Yeah, before I have a person. Dan Ackroyd picked everything. Yeah, we wouldn't remember what Dan picked because he went for a thousand miles an hour,

but like, yeah, but but he named Caesar's hour. So you can go into work this week and bring it up to Dan and go, I'm going to, it's yeah. Don't say you talked about it on to Dan and go, I'm going to, it's, yeah. Don't say you talked about it on the off-manifold course because I'm assured he has absolutely no memory of recording it whatsoever. So he doesn't know what that is. Yeah, but I was part of it. Well, here we go.

I love Dan, Acroid, and when I see him tomorrow, perhaps, we're going to say, you and me, Paul, Caesar salads. Hey, Cass powers the world's best podcasts. Here's a show that we recommend. These three people knew each other and they're all either dead or missing. There's something big about about what's going on. There's something, something crazy about this case. Just somebody tell me where they are and we will go get them. I will go dig. I will go dig and I will find them. It got to find her to hold her one last time, even if it is just her bones. This is the story of the Bakersfield 3, a case file Podcast, available now wherever you get your podcasts. Hey, Cast helps creators launch, grow and monetize their podcasts everywhere.

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We're going about your English roots. It's my favorite. It's if I was on death row, that's what I'm ordering. I'm assuming I'm not. I'm assuming that's a very sad day for your mom. Yeah. I said, that's what I'm ordering. Unless, which I guess would mean I'm on death row at a fairly young age. Yeah. Yeah. Your mom's got a mic. Yeah. She's got a happy. Yeah. That says, I mom, could you just, I know I asked you to

do everything. She just make me the rose. I think Yorkshire. Yeah, that's, that's a key and everything. Yeah. It's too late, Mom, they're watching. I can't get out. There's no way. I'm on the beef. Full loaded gun of the beef.

Yeah, but you can't hide it in the Yorkshire. That's everyone. Yeah, yeah, yeah. That's too obvious. So this is something you've had your whole life, I guess. My whole life. I'm's too obvious. Yeah. So this is something you've had your whole life, I guess. My whole life, I'm a little kid. Yeah, and I think it's just to remind me of growing up. And also growing up in the States, no one knew

certainly no one knew what Yorkshire pudding was. Yeah, bless. And yeah, you hate Yorkshire pudding. Yeah, did you know this was a better? I haven't told, I haven't told. I heard it. I heard it on the podcast. Once you were talking about, because I think maybe Richard E. Grant or something talking about. Oh, my God. They're putting. Yeah. And you eat. How do you? It's so, by the way, it's so bland. Yeah. Yeah. Yeah. All right. That's probably why I like them.

I don't want to put it out. I don't want to put anything on them. I don't need to. I don't want to put anything on them. I don't use them to soak up and they just eat them. It's like, yeah, they're brown. They're my favorite colored and my favorite. And the favorite. Yeah. That's exactly right. Nobody's favorite food is Yorkshire pudding. I'm choosing that one. Um, the drier's brownest food around. Yeah.

Also it makes people really angry when I said I don't like them. So yeah, you really would. Yeah, yeah. Yeah, yeah. No, that's fun to kind of, but I think you're in the majority when you love your It also makes people really angry when I said I don't like them. So yeah, you really would love to say it. Yeah, yeah. Now that's fun to kind of, but I think you're in the majority when you love your footage. Well, also, it was such a, I didn't realize, you know, no one knew what this was, but then growing up,

I thought, oh, nobody here knows what this is. No one makes it. You can't go to any restaurant and find it. And so whenever I'd come here and it's like, oh, everyone here knows what this is. How old would you when you moved to the States? I was born there. I lived there my whole life. Oh, but you know, but I, but I've been coming to London my whole life and most of my family's here. And I'm the first American in my family. So, yeah,

so England and London in particular, it always felt very much like home. So, I think that that was when I was back in the States and we'd have that, they made me feel connected. Yeah. How many Yorkshire puddles you have in the plate? 12. What size Yorkshire puddles will we think? Because obviously, you can get those giant ones

that cover the whole plate. Yeah, I know. That's the... I know. Like a muffin sign, like, yeah, standard, kind of not too big. Yeah. That's another thing I remembered. You say they take up too much real estate on that. Yes, they do.

They take up too much real estate on the play. Yeah. And why'd you start on that, that opinion? Um, I think that I see what you're saying. Yeah, I get it. Thank you. But they're so light you can rest them on top of something else. Right.

I say, yeah, yeah. So you're almost adding an extra floor to the, to the mail, right? Yeah. Yeah. Yeah. Yeah. Yeah. You know, there's a game called Triopoly that is a three level monopoly game that you

can play monopoly. It's great. Monopoly. Oh, yeah. great game. Yeah. Yeah. Atlanta Square, you go up a level and it's three boards stacked and the second board is smaller, so it doesn't cover the properties on the lower board. And then there's a third one on top and you're going up your three levels of of the

monopoly. That's how I like my Sunday roast. I want roast potatoes on top of my roast beef, and then I want your chicken on the top to crane. I like it. I wanted to, yeah. How are you eating that then? Because do you go down layer by layer or are you cutting away at the side sort of like

Jenga? And also additional question. Which property is each element of the food? Which bit of food is old Kent Road? Which element of the food of it? Which bit of food is old Kent Road, which bit of the food is Park Lane? Oh, right. Which version of Monopoly? Oh, right. I forgot. You guys are not the English Monopoly. Oh, Ken Robwell, is that a place where you get your potatoes? You love old Kent Road. It's brown on the board. On the board is the brown colors.

Yeah, yeah. Okay. Well, it's on American monopoly. All right. So it's all kind of Atlantic City and it's, you know, ventner Avenue and the two prime ones are park place and boardwalk. By the way, though, that's everyone say, oh, I want to get that, but it's, it's the most expensive and it's right by go. But no one ever gets there. You got to focus on the medium properties.

Where's old Kent Road on the board? That's like the cheapest. Oh, it's the cheapest. So it's right when you're out of go. Yeah, you don't need all Kent road. Like you can go past that and get those properties, right? Look, if I land there, I'm gonna buy it if it's available and I got the cash. But I'm gonna move forward and try and get the light blue spaces.

I think the blues and the oranges are, yeah. I'm assuming I don't know if the colors are the same, but I'm like, it feels like the colors should be the same. How many people do you think we've lost up to now talking about? I think people have joined us. Good minutes to them. Yeah, I think anyone who doesn't like this, fast forward into this, but, yeah.

Forget about all the sauces. I want to hear his whole monopoly speed. The monopoly man's listening, he's losing it. UK versus US Middle East police and the differences. And you still have chance in community chest. Yes, yeah, still of those. Yeah, absolutely. I had a friend, we went through a whole kind of monopoly phase

and whenever he would land on community chest, he would always just say, you did get chased. And it would always make me laugh and so now to this day whenever I can't even say community chest I just want to go mute I like that friend. Yeah, it wasn't Walt. Was it it wasn't what no, it's bow. It's my friend bow Yeah, one of the funniest guys. I think my lovely board is too much like a paper plate. He would have been a plate. Imagine you would look down and you'd say like look at Kentucky Avenue red and look at Marvin Gardens. It's yellow. Imagine Kentucky Avenue and Marvin Gardens swirl together on a hot day.

Flaming me now. Are you pizza on the me to digest? Okay, bye, but... Mute to pinch. So yeah, let's lie this up. Okay. Well, I like a lot of stuff on the plate. I mean, you can't have too much because then it gets hard to cut into the meat and all of that.

Yeah, I'm going into the meat first and then I'll usually save... I don't eat things together. You know, some people go like, oh, I finish all the potatoes. And then I move on to, and they eat their dinner and kind of phases. And that's, that's weird to me. I'm gonna just try and, if it's stacked, go into whatever is going to like,

jenga keep the thing balanced. I don't know what it'll be. But so, yeah, but you are getting a bit of Yorkshire, but you're not leaving the Yorkshire pud. So you're not eating all of them first because of the top layer. You're trying to get a bit of everything. Bit of everything. I'm trying to space it out. You know, I don't want to go. It's like not, it's, you know, Christmas morning. I'm not going to go and open the biggest present first. I want to like, I got to pace yourself, spread it out and make this last longer.

It's very restrained of you. It's the way I deal with my food. Mistrained. So your beef, your ship, out and make this last longer. It's very restrained of you. It's the way I deal with my food. It's strange. So your beefy old shit put it in. Well, this is on this plate. Some kind of vegetable, I would say. I mean, I like peas and I like broccoli a lot. I love Brussels sprouts.

Yeah. Another thing that came around to me late in life. Green beans. I don't even, aparagus. It doesn't even matter. I'd like a lot of vegetables. Not a peck. You got to watch out for that asparagus though

because you start smelling James's pers. Yeah, yeah, yeah, yeah, exactly. And that's it. Yeah, that's it. That's it. In fact, if I leave it, I'll go back and say, gee, smells like James. Yeah.

It does sound delicious. Yeah, I'm stucking. Thank you so much for stacking the Yorkshire's on top so they don't take up any real estate on the plate. Yeah. Yeah. And stacking. Thank you so much for stacking the Yorkshire's on top. So they don't take up any real estate on the plate. Yeah. Yeah. No, I understand. It's it could be construed as wasted space. It's just really air. Yeah. And you're having air take up a 30 year plate. Yeah. But now you've said that. So for too long, he's on this podcast has said that we have the state thing to people and they've got no comeback. They go, we can put stuff in the Yorkshire's and he's like, no, no, no, no, but no one's gone, I can put the Yorkshire on

some things. But it's not tough. Yeah, it's not going to wait it down. No, yeah. And then you know, I was just like, take it off and put it like just even on the table. And I said, looking, it's fine. Yeah, it's fine. Put it in the bin. Yeah, you put it in. You're dream side dish. So you got this big plate of most dinner here. Okay, here's, you know what? Here we go. There's, there's, there's roast potatoes on the plate, but a side of fries, a side of chips, the thick cut, truly like great chips. Yeah. That's it. That's what I'm going golden crispy. Yeah. Yeah, I'm obviously We know how you like them dry as the desert. That's exactly right. I don't want to I don't want to soil them with any sort of saucy Nonsense. Yeah, yeah, yeah, yeah

People have vinegar on like do you put vinegar on? Yeah, that's I know a lot of that's in from a Canada I'd go and remember visiting my cousins and they're like, oh, you got to get a vinegar on your chips when I was little. I was like, what? What? And it's like, yeah, everybody does that in Canada. Everybody puts vinegar on their chips from the chip shop. Yeah, from the chip shop.

Yeah, I'm going to salt and vinegar every time. Yeah. And I'm really going happy on the vinegar. And I love it. Yeah, by the way, I can handle that. I like that. I like vinegar on the chip. That's that that I can that I can on the vinegar and I love it. Yeah, by the way, I can handle that. I like the vinegar around the chip. That's that I can, that I can, I can rock with that. But not unlike, not on fries or anything like that.

It's specifically from a fish and chip shop. Yeah. Or like if I'm not a pub and I get the fish and chips that a pub, I'll do it. Fish and chips. By the way, also fish and chips from a pub that is one of the great all-time meals. Oh, yeah. Ever. Yeah.

Your mind courses seem to be very English-based. Yeah. Well, here, you know, I was thinking, I love the idea of, oh, like, Margarita and chips and guacamole and I love Mexican food or I love sushi and I love Italian food. I think, or, but these ideas these ideas of oh being outside and having a nice light just great meal and I think I'm more about dark cold indoors. Yeah. I think that brown. Yeah brown. Yeah. I want to sit and have it like a potato and leek soup. And then that's good stuff.

And then some kind of pub food and yeah, that's I think that's because pubs are quite brown a lot of the time as well. I'm trying to get browner than a pub. Yeah, that's exactly right. Well, wait a year. What drink I want. We didn't talk about gravy. We that didn't even come up, especially with all the source situation.

Yeah, I'm telling you, are you smothering this jangering gravy? Yeah, like gravy. I don't have to smother it though. Okay. Too much gravy, I think, gets in the way. It makes everything a little too chilly dog. It makes it a little too chilly. And so I don't need to, I don't need to go crazy with the gravy. And would you be dipping these side chips in the gravy at any point? Oh, are you not sure you know the answer?

Yeah. What do you think I'm a phyllis-dine? I don't need to do that at all. I mean, I could. I might, you know, sweep it on the plate. Yeah. But I don't need that. I put salt on it. You've already, sweep it on the plate. Yeah. But I don't need that. I put salt on it.

You've already got the potatoes on the plate, right? So you've got that sort of starch with the gravy. Yeah. Yeah. Yeah. All right. It's just good to cover all these glasses of streams. Yeah.

Oh, staying on brand. Yes. Whatever film pulls doing. That's it. I can only think that way. It's a little bit like I'm very much like Daniel De Lewis that way. Yeah. Yeah. I can't shake it. We have to call him Gruebison. That's exactly Gruebison. Yeah. Yeah. I've always eaten this spot. And then showing up six months before

shooting, whittling a proton pack. I don't think of that as any funny, on set stories about pool, but that's not really. It's just a nice guy. Yeah. No one needs to hear that. As bland as the food that I had, how's Paul that? Yeah, he's like dry white toast. Yeah. So your dream drink, is it brown? Yeah, it would be brown, yeah.

Yeah, yeah. It would be a panoguinness. Ah, very deep brown. Yeah. The deepest of brown. I would be brown, yeah. Yeah, yeah. It'd be a pan against. Ah, very deep. Yeah. A deep, pissed up. I mean, yeah, you're right. Because it looks, it looks black in the glass. Yeah. And then if you really look, that's brown. Yeah, almost red brown. Yeah. Yeah. That's, you're absolutely right. It's the nectar of the guards. Yeah. Huge, huge respect for this. Fantastic. This was an extreme menu. That was, it was instead of water though. I didn't have it as my dream drink. I had it instead of the water.

So you didn't choose to do a special sparkly and you chose a pint of it? A pint of Guinness over a still sparkling. I think it's more hydrating than water. It's good for you. It is good for you. People drink it after marathons because it's got so many great nutrients. After childbirth, when my wife gave birth to her first child, you had a pint of Guinness. I had a pint of Guinness.

And I felt like I ran a marathon. It's funny you should say. Yeah, I gave her a pint of Guinness. She had a pint of Guinness. And my mom did the same thing. She gave her a pint of Guinness. She was smashed. I was like, come on, we've got a baby.

You got to take care of it. She's like, woo, I can't. Babe, just a queue of people out the door. Yeah, yeah, yeah, yeah, just pause. Just get us. Who's the lady that likes Guinness? Do you want the the sham welcome to the top of the Guinness? Not on either, yeah, that touristy garbage.

Yeah, no, right. No, but it needs to be poured properly because people don't know how to pour Guinness. Yeah, yeah. Because there's a real way to do it. Here's something that if you're in a pub and you see somebody pouring Guinness and they have to, you know, you take it up, when you leave a little bit of space

and then you let it rest for. I believe the optimum time is a minute, 19 and a half seconds. I think it really is an optimum time. And then instead of pulling the tap, you push the tap forward to finish it off. Something about nitrogen release and that kind of thing. And that's the way you do it. Wow.

And people are not that. So, I mean, a lot of people, like you could see people pouring ginnestes in bars and you're just like this. Yeah, they're doing it all in one and it's all so. You're like, come on. Yeah, come on. it all in one and it's all going to come up. Yeah, come on. You don't know until it's too light.

You've ordered the Guinness. Do you have that with your head in your hands off? Oh, my God. I'm going to have to grin and bear it. I'm going to drink it. I'm not going to send it back because that doesn't seem agreeable. No. You're right.

You can't send it back. It would be, I mean, if you say, I need, I need you to pour me a new one. You didn't pour that right. I can't think of like, I would feel like, I mean, I would never do that because I would feel like it's just a huge jerk. But if somebody that was next to me said, you got to point me, you didn't pour right, I would say that guy's my hero. Yeah, yeah, yeah.

Way to go. And a lot of people who do that. Yeah. But I would say that that is off limits to you now. You can't do it. No, no, I can't. No, pull that to tell me to be pulled. Yeah, that's it. Yeah, it's one of the downsides of fame, I guess. It's probably the biggest downside of fame. I can't. Yeah, it will pour me against the right way.

Yeah. I have to felt that way. Thankfully, I'm getting them free now. Anyway, I would respect the guy who did it, who made them pour it again. But then I would keep quiet about that. And I would catch eyes with the member of bar stuff he may do. Yeah. I'd go like, roly eyes. I'm like, what a douche.

What a douche, right? Yeah. Yeah. And I would feel bad for the bartender. Sure. Yeah. I feel bad for, yeah. I feel bad for you.

I feel bad for everybody involved. Yeah. It's a real situation that we've got on our hands. Do you have, because people are obsessed with specific places being good for a point of Guinness? There are some pubs that are really, yeah, that are, they pour a really good pint. It's an interesting thing that I learned, because people, when the states, if they're going over to Ireland, they say, oh, you have to have the Guinness there, it's better there.

They make it differently. And that's not true. They don They make it differently. And that's not true. They don't make it differently. In fact, the Guinness that you're drinking in the States or anywhere else, it was made there. But it's been sent over in kegs. And when you're drinking it, even though it's totally fine, chances are it was made two months ago.

And when you're in Ireland, chances are it was made two days ago. Yeah. So that's why it tastes so good. Yeah. I mean, is that what you'd like for your dream meal? Yeah. I'd like to be drinking in Ireland.

I am in Ireland drinking. Yeah. Yeah. Yeah. I mean, the beginning. So first, have a Guinness ad in Dublin was just mind-blowing. Yeah. Like all this is completely different than if you are.

They look after the taps and the lines and all of that. They have like inspect, goodness inspect. Absolutely. It's a really serious business. Yeah. And yeah, cleaning the lines and doing all of that and doing it the right way. But yeah, people going in and checking.

I love it. Well, there's also the brew master. I went time years ago, met the brew master, the Guinness storehouse in Dublin. And he said if, you know, sometimes he's been in pubs and then the bartenders will get really nervous. They know who he is. It's like having a food critic.

Yeah, yeah. And they're really making sure they're pouring it properly. And yeah, he's saying, it's, they're stressed out. It's a real thing to go over and have all of that stuff inspected and checked out. Yeah. You met the Brewmaster. Yeah. You love us to make the pretty master. I was not nervous, but I was excited. And he's the one that told me about the minute and 19 and a half seconds. And I poured one with him. And he gave me a certificate that says,

I know how to pour properly. I think they give it to everybody that shows up, but it didn't matter. I felt like a cool kid at the school. You don't get the certificate. You didn't pour it properly. Imagine that. Yeah. Most certificate for you. You know, right? We take it seriously, you've out here. So you're like, come back again. You've got to wait three months before you go. Yeah. Still has got your provisional license. Yeah, you've got to go and do a theory test. Yeah. Well, this is like a video of someone pouring giddest

and you have to hit the screen when they do something wrong. That's right. No, you got to do it to six month course. And you really, yeah, it's it's it's grueling. And once you fail, you fail once back to the end of the line. And how was that Guinness that you pulled yourself

with the Brueue Master Press under that supervision? It was perfect. So you want that exact Guinness for your, you want the Brue Master supervised. I like the Brue Master to pour me with. Yeah, of course. Yeah, that Brue Master would pour you off a lovely Guinness. Yeah.

That's what they say. If you were offered to play the Brue Master in a film, would you do that? I don't think I did get cast in that part. I think they'd have to go Irish because they take it so seriously. Uh-huh. But if they said, you can do the accent, I'd say, right. And I'd say, I'm okay. I'm going to one, two, three.

Yes, I'll take it. I'll do the part. That's three. Yes, I'll take it, I'll do it. That's great. Yeah, I would have to do it. And then I would go there and really do a lot of research. It's nice to know how quick do you take the part though? James gave no other details, it was just like he's played the brewmaster in a film, and he's gone, yeah. When you guys start shooting, by the way, it's pretty good. Well, it's in it. I'm pretty sure.

Yeah, obviously. Yeah, yeah. Yeah, yeah. All the glies and so in it. Oh, yeah, absolutely. Yeah, all of the glies. No, no. Um, Brendan Jackie.

Yeah. Yeah. They're all in it. And, uh, everyone else is Irish. Joanna. Uh, everyone else is Irish. Yeah. And it's about, and I'm sure you're aware of this.

I'm sure you're aware, the history of it all, but it's about the killing speed that the Brue Mausler went on. Yeah. No, it's fun. It's going to, it's really kind of checks a lot of boxes. So, I get to do a nine, Irish accent, I get to be a killer. Yeah, yeah, yeah. He would take people to the brink of death and then he'd wait one minute, 19 seconds,

and then he'd finish them off. Yeah, and then he would actually take the knife and push it forward once it was buried in their chest and not back to let the gases from the heart expel in the right way. And yeah, no, he took it really seriously. Yeah. Yeah. He what does what people get nervous when he's around? Yeah. Fucking mud. Yeah. Yeah. It's nothing to do with like getting the pouring right now. Yeah, for the last.

We come to your dessert now, which I'm excited about. As you said earlier, one of the first things I've spoke to you about was that you owned a sweet shop. I'm glad we're coming back to this because I don't think I knew this about the sweet shop pool. Yes, who pool loans the sweet shop with? It's another actor. I'm never going to guess.

Yes. Three guesses. Three guesses. Three names. Yeah, the person has a free name. Oh, I'm struggling now. This is great. Yes, you're all day Lewis.

The best guessing game you've ever done. This is a good guessing, guys. That's got to do it. Do I have any other questions available to me? Yeah, and I know a down like gender. A man? Yes. Okay. Can I narrow down like gender? A man? Yes.

Okay. Because all I had was Chloe Grace Marrett. It's the only name I had in my head. She didn't want anything to do with the business. We went to her first. Because you wanted to open a sweet joke with someone with three names. Yeah, that's it. That's the only requirement.

Oh, it's amazing how blank your head goes when you got to think of someone with three names. Just look at whatever question. So we have man. We have man. We have got to think of someone with three names. Just look at whatever question. So we have man. We have man. Mad enough. It's not enough. Yeah, man and three names. And your three names, a three named man.

Three named man. There we go. Have you been in a film with them? Yes. But that's not going to be a giveaway because it was just a brief. A movie no one saw and he was in it for like 10 seconds. Right. Are they older or younger than you?

Older. Okay. That won't help you. That is not helped at all. I don't even know how old Paul is famously. No one does. 73, by the way. Are they American? Yeah. Right. Okay, that's not helped either. Really.

I see them they were American start with. Have they won an Oscar? No. What is questions bad? Yeah. Well, what questions would you ask? I know what coaches I'd ask I know who it is. So I know how to get to it. We'll go ahead. James asked you some questions. I mainly know for TV, would you say? Yeah. Is it? It's quick. Hmm.

Were they on the walking dead? Yes, they were. Oh, did they have a baseball bat? Yeah. Yeah. Right. Oh, okay. Well, I didn't watch the walking dead, did I?

I think, I think even if you had, I don't know if you would have come. He's obsessed with the walking dead. So that's why he's so excited to do this guessing game. Yeah. Jeffrey Dean Morgan. That's right. Yeah. Yeah.

Yeah. We own a candy store together. That's amazing. What's the name of the candy store? Samuels sweet shop. It's in the town of Rhinebeck, New York. And it was it was originally owned by a guy named Ira and Samuel was his uncle whom he loved and he had this candy store and He passed away unexpectedly and we knew Ira and we knew this store and it was like it's a little tiny town

And we wound up taking over the store to kind of keep it going and It's really fun to have a candy store. They make all the candy there and stuff. No, we don't make the candy there. But we have chocolates and lots of, and kind of big, like pastries and things that local people make. Oh, no. And then there's a lot of kind of old-timey candy and things, you know, candy from different parts of the world.

And it's not a big place. And then we also serve coffee. So you're, if you got a proper sweet tooth or yeah, I really do. I mean, I love candy. That's one thing I've always been pretty passionate about. And I like candy that is made for little kids. That's stuff. Quite colorful though, some of that candy.

Yeah. Is there any like, Simon's sweet shop that your favorite, your favorite, your go-to when you go in there? Well, my favorite thing is it is a seasonal candy. There were these sour santa's and every Christmas we get them, they look like little gummy bears almost. There's santa's, father Christmas and they're just like a cherry, sour cherry kind of thing. But the consistency is perfect and the taste, it's like, it's just, it's incredible. It's my favorite thing ever.

And I like it that it's seasonal. It only comes out of Christmas. So you got excited about it. I do. Yeah, yeah. You can't have it. Oh, yeah. No, it would be, it would be, I would just also eat them all year.

And I don't want to be doing that. And then so there's that there are also these things that we have called clawed hoppers that are like a chocolate peanut butter and pretzel mix. Yeah, that's that's that's for me. Yeah, they're they're insane. They're great. Those would be those are two of my favorite. How often are you just dropping into the store to be like just checking in? I was pretty off. Yeah. I mean, yeah, pretty, pretty often. Yeah, it's fun. And it's it's everyone's in a good mood when they go into a candy store. It's nice. And it's nice to be in there too because yeah, people come in and kids will go in.

And there's just so excited to be in there and yeah, everyone's in a good mood. You're just really cool and rating everything. Yeah, I'm just, you gotta keep me going. I'm not. He's a fucking he's bad everything. Yeah, I'm just, I'm buying the one. He's bad news. Yeah. Megan's woke him up. He's baseball, but I'm not too bobbed. I'm in the fun time in the county store that you want to be careful. Yeah. Yeah. It's you, he's, he's steer clear. Yeah. Sweetheart of a guy. But if he's got that bat in his hands, yeah. Yeah. I laughed once because he, he was telling me, I told you this where he would tell

us if he has to, people want him to sign baseball bats all the time. And it's like the Comic-Con and things like that. They always present a baseball bat and it's wrapped in barbed wire. So he has to sign the narrow part of the bat and his name is Jeffrey Dean Morgan. It's not easy to do a hundred times in a row. So you dream to, it's not the sour santa. This is no. No, did you buy the sweet shop before or after you played Bobby Sweatams? I think it was after. Right. It was maybe like right after. Yeah. Yeah. It was like to it. Yeah. It was right. I know. I mean, you're still in character.

That was a good one. And you know what's interesting is a movie that I did where I was talking about with Jeffrey Dean Morgan, they said it briefly, is a movie called They Came Together. It's with Amy Poler. And it kind of satirizes these romantic comedies and she owns a small sweet shop.

And I own, I'm coming in to build a big candy conglomerate. Oh wow. A giant fact, like a super corporate candy store and we and you know, we fall in love and she doesn't know that I'm the guy behind the evil candy business. And that was before sweetens. I can't escape the candy. Yeah.

But this is a candy. I can't escape the candy. But this is the candy. Your dream is my dream dessert. No, we could give you a little dish of sour sands on the side if you want. Yeah, I might think it's what you want. Yeah. Oh, yeah, I'm some club hoppers. Yeah, yeah. I'm some club hoppers. By the way, I think that the cloud hoppers would go well,

because my dream dessert would be the perfect slice of cheesecake. Nice. The perfect slice. Perfect. Slice of cheesecake. Talk us about how it's perfect. It's light. The crust is thick and kind of graham crackery, but not too, it's kind of soft, but not too

soft, and it's the difference between the crust and the cake itself. It's the right consistency in my mouth. Yeah. You're absolutely goody looks at this one again. We've never had an episode where the word consistency has been said so many times. Yeah, it's well, I'm consistent. Here's the thing, I'm textural. Yeah.

You know, I think this is also part of the whole thing with the ketchup and the sauces. I had a, I was really little. I used to like cucumbers. I loved cucumbers, but the middle part freaked me out. Right. And so I'd have to cut out the seeds and I'd just go for the cumber. I don't want the, I don't want the, I mean, the middle part wasn't done. It was too larval stage.

Yeah. And it wasn't done cooking. And so, so you see the middle is the queue on the outside. It's the cover. It's all a cumber on the outside. And so it's like, I can handle the cumber. In fact, are you going to eat your cumbers? I'll take those.

You can have my cue. Yeah. Just in fact, a plate of cue looks disgusting. Yeah. It's like the inside of a pumpkin. And then, you know, I got over that. Thankfully, I got over that and I now I can eat the entire cucumber. Yeah, yeah.

And love the cucumber. Yeah, I'm down with Q. Yeah. That also sounds bad out of context. That makes me, January 6th. But the consistency, the thing of like a, you know, it's like oysters or something. I don't, I'm not, well, crazy about that. So you want the nice crispy, but not too crispy base.

Yeah. And, and a really like a, yeah, a rich, but a, I really like a good cheesecake. It can be really, it can be really high like a, like a, you know, like a New York, they do great ones. This is a baked cheesecake or like, just like cream cheese and stuff and put it in the fridge. I think it might be that one.

Yeah, because it's got the the biscuit-y base. Yeah, yeah. Pretty creamy again. And a cheesecake. Yeah. Weird, right? Came to me later in life. Came to me later in life.

I didn't like, I was like, as a kid, I wouldn't go near it just because it's called a cheesecake. Yeah, so that sounds, that doesn't even sound like a dessert. That just says it. But I, if I have it like a cup of black coffee and a cheesecake, oh man, we'll definitely give you a black coffee with it for your drink. Yeah, yeah. That would, like, it's kind of to have that together is really the problem is if I'm getting a cheesecake, it's usually at a dinner and then I can't go with coffee because if I have coffee after five, I'm up all night. And that's so it's like, all right, I can do the D-Caf and I have and I will.

But now a lot of times I guess I'll take a mint tea. That's not the same as that. It's not the same. No, it's not. It's really not. And I'll go with the D-Caf coffee. Well, I think it's a dream. But you know, it's a dream mail.

We can take away the Bane of the Night. Yeah. Yeah. I'm a genie. No, I want to really strong, like a good strong cup of black coffee and a cheesecake. And I'm guessing we haven't asked yet, but I'm guessing it's a vanilla cheesecake. I know it's a standard flavor. Some people put the raspberry, coolie and all that stuff on. Yeah. I don't, I don't want any of that, especially if you might get it mixed up with ketchup. I should. That'll be it. This is you might get it mixed up with ketchup. Oh, I should. That would be a disaster. That by the way, the ultimate nightmare. Catch up on a cheesecake.

Oh, no. Oh, no. It's going to make me throw up. Oh, I can go up a meter in a second. Wait, that would have worked. Oh, hold the, yeah. Yeah, I go like a full needner. Walt Neater was so funny that I remember one time in college, it was about three in

the morning. I was one time in college. It was about three in the morning. I was living in a house. There were lots of different rooms and stuff. A bunch of people there. No one was awake or anything. I opened the door to Walt's room and he was sitting, he's just sitting in the floor, reading a book, and he looked up at me and his entire face was painted

in Gene Simmons Simmons kiss maker. And he had, you know, what was like kind of like a little heavy set guy in glasses. I mean, he was like, he looked like his name. Yeah. Won't need her. And, and he was the funniest, the cervix smartest guy, but he was wearing his kind of giant, Roger Ebert-sized glasses. And he had a short kind of like just blonde hair,

but he had also the little sprouted like pony tail on top like Gene Simmons. But it was to benefit no one. No one was awake. No one was around. And when I walked in, he just kind of looked up at me, no expression on his face. And I fell to the floor laughing. This is my kind of guy.

Yeah. I love Nate. I love what Nate does. Get him on the pot as well. Yeah. Follow him. That's very entertaining. Yeah.

Audio-meat your menu back to you. Now see how you feel about it. Sorry. You're like still water. Problems of bread you would like a unexpectedly hot roll with butter. Yeah. Start a Caesar salad with maybe a crispy bacon,

not too much about that, not too fishy, and the perfect amount of crude tons up to the share. Yeah. I love bacon. If it was my dream, I don't need the bacon. I'd go for the straight up Caesar. Get rid of it. The simple Caesar.

Yeah. Main course. Triopoli of mum's roast beef. So you've got your Yorkshire puddings, roast potato, green veg and your gravy, side dish, thick cut chips, drink, a pint of Guinness, poured by the brew master. And the perfect slice of cheesecake, a black coffee,

and afterwards some sour santa's and cloud hoppers. Where can we get this now? Yeah, that's a great day right there. That feels pretty good. Yeah, it builds in the right way, I'd say. Oh, good. I see fresh and then roast in a cheesecake clod hoppers. Yeah.

And that is just like massive burn out at the end. That's right. And again, it's a knockout. I mean, that's going to be your asleep by 8 PM. Yeah. Also, because you had the seats your asleep by 8 p.m. Yeah. Also, because you had the seats of salad and so did Dan Atkoid. Do you want to finish your meal the same way that he did with a sativa blunt? Was that his dream dessert? Yeah. It was his favorite. It was one of his dishes. It's all the meal. It was around the fire with the sativa blunt. Yeah. Yeah. That's, you know what? That gives sour sand as a run for it.

Although, wouldn't you want it that to be your appetizer? Yeah. Because then a great meal just got even better. Yeah. You can go to a bunch of town. Yeah. Again, out of context. That's funny.

I was thinking back and I am thinking back now of great meals in my life that I have had and Places that I've had them and none of them made this podcast. Yeah, it's weird, right? Yeah, nostalgia wins out I think there's just something about I think comfort Or you know, I I had a wave host ran Cheros in Santa Fe, New Mexico They do a thing called Christmas. They give you red chilies and green chilies. Christmas. And so this, Wevos Rancheros Christmas style.

And it was the most incredible. That sounds amazing. Incredible breakfast I'd ever had. Wow. And so it's not on my, it's not on the podcast, but it was so good I did want to mention it. Honorable Munchens. We have an honorable Munchens.

Honorable Munchens. Yeah. Also, anytime Christmas is mentioned, you get excited because it's Sour Santa time. Sour Santa time. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Sour Santa's mixed in with those. Yeah. The first time I met Paul was a meal. And, uh, could it be more specific about when you first met Paul? Cause it makes me laugh. Oh, yeah. We went to the Appa Voyage. Yeah. Yeah. Yeah. Yeah. What a great first date.

Good fun. Thank you for that. Yeah, and turned up. And I think I thought it sat next to you. I think the first view I said was, do you like sauce? I had you don't like sauce immediately. It's nice to know that I've told you don't like sauce. I assumed you were behaving yourself on this job, but no.

I can't. It's a weird thing. I get it. And you've been wondering for now a few years. But now, but now we know. Yeah. And we're so grateful. Were you excited to know that you were you were going to get to find it, get really get the answer?

Well, it was it was the thing of like hopefully I'll be able to get the hand met you before. So I didn't know. Right. I know if I go like, I had you don't like source, you go like, it's your fuck off, man. Yeah, I didn't know what kind of a guy you were. But I was like, well, who do you have that from? To be fair, I think she can go for fuck off.

And so I didn't know what it was about. I think in Paul said something like that, you would have heard that Paul had a rep or a deal. For someone who wanted to, but yeah, don't say. So I was excited to get to the bottom of it. I thought, maybe if there's time in the schedule, we can do a podcast episode in the list that's going to find out. But if not, I could just, you know, switch on him on the podcast myself. But, uh, but yeah, I was very excited to

learn the answer to it all because yeah, we didn't know. I mean, I'm, I'm very excited to find the answer. A question of the podcast. I think it sums it up really like it's not a yes or no answer. Things that life's complicated. Nice compliment. Yeah, exactly. Not all things are black and white. And they're brown.

They're brown. They're brown. My favorite sauce color. I'm going to say I have a voyage and afterwards such a poor, what did you think of that? Is that brilliant? And we're all going to die. Yeah, I found it to be equal parts. Yeah. Incredible and unsettling. And yeah, and I watched that entire, and that entire show and thought, oh, yeah, no, this is this is the beginning.

Yeah, it's the end. Actually, the beginning and the end happened a while ago. But this is just further proof that, yeah, we're all getting phased out. Yeah, it's mad that Abba is part of that realization that it's the end of humanity. Yeah, yeah. It's fitting in a way. Like when those robot army dogs came out, those videos, I was like, well, that makes sense. This feels like a film. Yeah.

But now it's holograms of Abba. Oh my God. Yeah. I can't believe this is part of his part of the end of human history. And then it was a kind of a fascinating case study because the song would end and the place would go crazy and applaud and you think you're at a concert and it's that they're all applauding this band

that has, they can't, they're applauding a movie. They don't know you're appreciating what they just did. Yeah. It was weird. Yeah, the whole thing was super weird. Whenever they would give speeches, the band members would give speeches, that was the word, when they would kind of like, yeah, because obviously it's all pre-programmed. And one of them's talking

at one point, said something goes, oh, I heard a bit of a sarcastic laugh over here. Yeah. And then, Cavi's on his side. What the fuck? Oh, Bjorn. Yeah. Well, it seems like a sad night to end the podcast on, that it's the end of humanity, but there we go. There you go. Well, I mean, look, we're going to, oh, look, we're all going to eat great meals as we're, you know, taking out last dip and pool. And, and we can only celebrate. Yeah. We can celebrate the music of ABA. We can celebrate fine meals and friendship and laughter. And to the listener, Pull Rudd has never been here. That was AI, the whole thing was AI.

The whole thing was absolutely right. I'm here. Exactly right. And now for Waterloo. Waterloo. Thank you so much. It comes to the Dream Restaurant. Thank you.

Thank you. There we are, the off menumenu menu of Paul Rudd. Mystery soul. Mystery soul. He saw C. Amnotty. Yeah. He does like sauce, but he doesn't like ketchup, mustard or mayonnaise. Done, and he didn't put ants on his menu, which was early, so we didn't have to kick him

out. We appreciate that, Paul. Thank you very much. And, you know, what a lovely way to end him out. We appreciate that Paul. Thank you very much. And you know, what a lovely way to end series 10. Thank you so much to Paul Rudd for coming into the Dream restaurant. We'll be back soon with another guest. I imagine exactly a week's time from when this has been released. And let's next series next series. Don't forget to grab a copy of my book, Glutton, the Multicore's live of a very greedy boy.

And make sure you go and watch the new Ghostbusters film, Star In Me. And also pull that. It's called Ghostbusters, James Buchaster. Bull kids! Don't be scared! Bye! Oh man, I'm getting fired for that film. Love that. Hello, I'm Sarah Pasco and I'm Carrie Adloid. You might remember us from the peak of our careers, appearing on the excellent Off-menu podcast. It's the greatest we've ever felt and we know we'll never achieve that again. But if you remember those episodes and enjoyed what we did, you might be a fan of our book choices

and our new comedy podcast, Sarah and Carrier's Weirdos Book Club. Imagine us not talking about food but talking about books. But with the comedians you know from off-menu, like Nish Kumar, John Kern, Sophie Juga and more. We're not copying them, we're doing our own thing. It's totally different. We're in the wrong books. But with the comedians you know from off menu, like Nish Kumar, John Kern, Sophie Juka and more. We're not copying them, we're doing our own thing. It's totally different. It's about books. It's about books. There's no genies involved. It's a space for the lonely outsider to feel accepted and appreciated. I just like James A. Custer's bedroom. Oh! A place for the first nude loved being a real book club, but doesn't like wine or nibbles. You can read along,

share your opinions, or just skull-corrown to your raincoats like the weirdo you are. Thank you for reading with us. We like reading with you.