Off Menu with Ed Gamble and James Acaster - Ep 277: Mo Gilligan

Episode Date: February 5, 2025

Who’s that behind the mask? It’s Mo Gilligan! ‘The Lateish Show’ host and superstar stand-up joins us in the Dream Restaurant this week. Mo Gilligan is on tour with his world tour ‘In The Moment’. For dates and tickets head to mogilligan.comMo’s podcast, ‘Mo Gilligan: Beginning, Middle and End’ is out now, wherever you get your podcasts. Listen here.Follow Mo on Instagram @mothecomedianOff Menu is a comedy podcast hosted by Ed Gamble and James Acaster.Recorded and edited by Ben Williams for Plosive.Artwork by Paul Gilbey (photography and design).Follow Off Menu on Twitter and Instagram: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Watch Ed and James's YouTube series 'Just Puddings'. Watch here. Hosted on Acast. See acast.com/privacy for more information.

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Promo code is off menu, all in capital, no spaces. Use that code and you'll get your first month free. Promo code off menu to get your first month of Oxxio free. If only your relationships had a promo code. ["The Off-Menu Podcast Theme Song"] Welcome to the Off-Menu Podcast, taking the eggs of conversation, the tin of tomatoes of the internet the chili pepper of

Friendship and baking them all together to make a very rudimentary shakshuka pod Shakshuka pod it's good that you do the intros for these like that because I don't know how to cook many things And I was just thinking then I know how to cook shakshuka. That's good What I should probably say and I've been doing this for a long time is please don't take my intros as strict recipes Because I often have to leave out a lot of elements and things you have to do Please don't try and make shakshuka with eggs a tin of tomatoes and that's it Bake it and bake it because you should like I think there's onion involved. There's definitely different spices That is a gamble.

My name is James A. Castle. Together we own a dream restaurant. And every single week we invite in a guest and we've asked him their favorite ever. Start a main course, dessert, side dish, and drink, not in that order. And this week our guest is Mo Gilligan. Mo Gilligan, a wonderful comedian, of course.

An absolute smash hit of a comedian. Did huge things online, massive sold out tours and hugely successful TV shows. And now finally, the pinnacle of his career. He's in the off menu dream restaurant. He's in the dream restaurant. Mo also has a podcast called Beginning, Middle and End. So definitely check that out. Available wherever you get your pods, of course.

Also, you can go and see Mo on his tour his extended tour in the moment Yeah world tour and it's going all over the place including Croydon Coventry Huddersfield Leicester Basestoke Ipswich Hastings Southampton Portsmouth Brighton Plymouth Cardiff Bristol, not in a man class. Go. Yeah, the guy the guys going everywhere You you got a you got to go and see the show It'll be in the hilarious in the moment But in the moment that most says the secret ingredient he will be kicked out of the goddamn restaurant Yes, every single week. We have a secret ingredient which we deem to be unacceptable if the guest says it they get kicked out the Dream restaurant. That's the way it is And this week the secret ingredient is a couple of kind couple of cans

Fans of Mo Gilligan will know that that was the title of his first debut stand-up tour. Yes from viral videos He did. Yes Surely, I mean, it's very broad I'll be surprised if Moe chooses a couple of cancer usually when it's attached to a stand-up material They don't know really want to revisit it much in their day-to-day life, but who knows? No, you know who knows but the problem is Accounts of what we're not specifying. Yeah, obviously when Mo did the the skit. Mm-hmm. It was you know about lager really Yeah, but now but if he says I want a couple of cans of peaches. Yeah, sorry. Sorry you're out

Yeah, so this is this is a risky one. What's it? What if he picks one can fine? Yeah, it's not a couple of three cans. Well, then we have to have a debate Then we have to talk to him about it because to me. Yeah a couple is two Yeah, but then that's within three two is within three. So we have to see what he thinks about that Yeah, but it's not a couple if you're having three I guess you have one can of whatever it is then you do have a couple left So it is a couple eventually at some not a couple if you're having three, I guess you have one can of whatever it is, then you do have a couple left. So it is a couple eventually. At some point it's a couple.

Yeah. It depends how he's having them. If he wants to, if it was for the sake of argument peaches and they all go into one thing like a pie. Poured at exactly the same time. Yeah. I'm not going to get him on that. Yeah.

All right. Well, let's. Just a couple of cans of Diet Coke. Yeah. After the first two I'm like, uh-oh. Yeah. If it's three cans of Diet Coke. Yeah. All right. Well, let's couple of cans of diet coke. Yeah. After the first two, I'm like, uh-oh. Yeah, yeah. Oh, it's three cans of diet coke. Yeah. Oh, I'm confused already. Well, what wonderful energy to welcome Moe into the Dream Restaurant.

This is the off-menu menu of Moe Gilligan. Welcome Moe to the Dream Restaurant. Yes, big ups, big ups, big ups. Welcome Mo Gilligan to the Dream Restaurant. Been expecting you for some time. Yes, how are we keeping guys? Are you alright? Yeah, good thank you. Good thank you. Yeah, I'm keeping well.

It's rare that people ask us how we're keeping at the top of the app. I say that a lot. I say it a lot, it's my thing. But like Brits get it. But whenever I go to the States, they don't get it. It's like, what do you mean, what am I keeping? I have to, I have to explain someone's like, how are you keeping? How are you? How are you? All right. I was like, yeah, I'm fine. What am I keeping? I don't make my dignity. I'm like, oh fuck it. It's like you're trying to find out people's secrets. Yeah, man. But it's no, it's nice to, cause we never really get together really. No, no. Do you know what I mean? I feel like I know you lot, but I don't know, but we never get together. So it's nice to be here amongst,

amongst this whole podcast space and stuff. Do you know what I'm saying? So I think we've maybe done one gig together, but it was like the live at the comedy store. No, no, no, it wasn't a gig. It was a TV show and we were on different episodes. Oh shit. Yes. Yeah, yeah, yeah, yeah, yeah, yeah.

So I don't think I think we might have just said... That was a while ago though. Yeah, it was a long time ago and I don't think we even met properly. But TV had like unlimited money. Yeah, yeah. We're gonna make a comedy show in the store. Why? Because we can. Because we can. We're gonna get people on it.

You haven't done much TV before. Yeah, man. And, you know, I didn't have a good gig, but you know, it was lovely to see you across the room. Yes, yeah, yeah. I mean, because I feel like the TV gigs, because they're not... It's like doing a... Like, you know, if you do like Live with the Apollo, like you are doing comedy, but you also realizing that it's more for TV.

So there isn't that kind of green room vibe or do you know what I mean? Like, how did you get on? Because you're like, well, like I'm in another part. And do you know what I mean? Doesn't have the same, the same vibe to it. It's always weird being on stage doing those as well. Yeah. Trying to have a good gig, but in your head going, but how's that going to look? Yeah. Yeah. Yeah. Yeah.

Sometimes it's quite good. You change it up and do stuff that you're like, no, this is, this is funny. I'm going to do it like this, deliver it like this or add this little bit in. It'll be funny when they watch it at home. Yeah. I'll die in the room. Do you ever do TV gigs? Yeah. And like they edit it and a part where you're like, yeah, that laugh didn't get that much. As much as it's saying on the television or, you know, it's a bit where like they fully cut it and you're like, yeah, they've really cut that bit. I had it. It doesn't go like that. Yeah. Yeah. Yeah. I've done those gigs in my head going like, well, that's not got the laugh it normally gets, but I'm going to leave, I'm going to leave a pause and then hopefully they know to maybe pop something else in there.

Pop an applause in, why not? It's that story about Todd Barry, you know, the American comedian, Todd Barry came over and he did that live at the comedy store gig. And apparently similar thing went really bad, they just weren't laughing. So we said to them, look, end of the day, they're gonna edit in, laugh, this is gonna look great. So then he started after every joke to silence, celebrating the joke and like put his hand in the air,

like telling me, stop the plodding, and just doing that for ages after every single one. Yeah, that's cold, man, that's cold. But you will have no such problems on your tour, which has already started. Yes, man. Yeah, yeah, yeah. People can get along to it in the moment. World tour. Yeah. Yeah. Yeah. How's it been going? Are you looking forward to these dates you got coming up? Yeah, it's good, man. We started off in the States. I guess you look, you don't know what

it's like when you get like, like that's not like your home country. It's always like, are they going to get it? Like, are people even going to come? That's always what I'm like. I'm like, are people going to come? So starting off in the States was good. It was, it was a lot different than what I expected. I felt like in America, they like the kind of obvious joke. Do you know what I mean?

They like the kind of obvious humor. And then when we took it to Australia recently, that just felt like being in the UK, but they felt like they liked it even more. Like I was doing stuff where I was like, this don't get a big, a big laugh here. Do you know what I mean? You know, as comics, we know like, this is the bit where I can kind of, it's just a little filler or this is that my beginning bit as I start to warm up, but every bit was hitting and I was like, Oh man, I just want to do comedy here as long as possible. Do you know what I mean? But yeah, man, it was good. Really enjoying it. And you've got a podcast as well. I'm in the podcast world, man. Beginning, middle and end. Yeah. I started a podcast and people get asking about like my

journey. Does that, what was your journey? How did you start? So I wanted to get people on and just ask them the same question. So we have to begin in, you know, how did you start? And sometimes it's like the origin story that sometimes we might know, but it might be a one before that a little bit. And then there's where they are now, which is their middle. And their middle is sometimes where they're currently at now, they're present. And then the end is always like an open-ended question. So you know, someone asked me once on stage, you know, that when I would do like, um, work in progress shows and stuff, right? I don't, I felt really weird how I would end a work in progress show because I was just, you know really weird how I would end a work in progress

show. Cause I was just, you know, you're trying like an hour's worth of new stuff, some of it hits, some of it doesn't. But I would find it really weird getting off stage. Cause I want to do more, but I know like it's kind of done. And I find it so weird. I don't know what it is. Maybe it's some weird complex. So I'd do these Q and A's. So I'm like, guys, you want to ask me something, go and ask me whatever question you wanted. Sometimes you get some nice little material out of it and stuff. And then someone said, I've got a question. I was like, what's your question?

This guy said, what do you want your legacy to be? And I was like, that's a big question. I don't know, man. Am I Gandhi? Who asked that? Like, so that's where the idea of the end came. So we asked people that end question and it's nice because everyone we've had on the pod, they all go a bit like, I don't know, man.

Like, especially like if you're in this field and you might have children and you're like, do you want your children to do it? And some people are like, definitely not. My kids to do this. Or if they did, letting them know it's going to be a lot harder. So yeah, man, I'm trying to get my Steven Bartlett on. I'm not going to lie guys. Do you know what I mean? Mine is the crying. Do you know what I mean? Pick up Stephen. He's a lovely guy. He's very good at football actually.

Um, but yeah, it's not like one of those deep podcasts. He loves, he loves Hewell that guy. Oh yeah. Hewell's bad though, you know? It's really nice, you know? It's actually really good, you know? I had, they've got this caramel banana one. Oh, it's so good, man. But like, when I drink it, I feel like one of those people, you know, like those SES soldiers and they eat like, I don't know, like rice in a packet. And you're like, this shouldn't fill me up because it comes in a packet. But that's what Hugh's like. I swear to you. Listen, Hugh, if you listen to it, I'll take five boxes, bro.

Oh, you really want to be Stephen Bartlett. You're going to take his promo work as well. I'll plug it. I'll be like, oh, you know, when I'm torn, I'm really stressed. I just grab a can of banana kiel. Yeah. So sometimes it goes deep. Sometimes it's funny. We let it go wherever the conversation wants to go. But it's nice. Cause I sent to one of artsy's questions whenever I was doing TV, but you know what it's like with TV and that we've got a kind of Harry Long and stuff. So it was nice to do this in like a podcast format and sit down and it's, yes, yeah, man, but it's quite fun. Different space for me, man. You know? Look, I don't think I really know much about your food habits. If you're much of a foodie. Oh, I'm a massive foodie man. I love food, man. Yeah. Yeah. Yeah. To the point where like now I've

lost a bit of weight and everyone's like, bro, what's going on? You lost weight. I was like, bro, I was eating, bro. I was just eating all the time. But yeah, I'm a big food of weight and everyone's like, bro what's going on you lost weight. I was like, bro I was eating bro, I was just eating all the time. But yeah, I'm a big foodie man. I like my food. I would say for a palette, I pretty much eat anything you can buy like in an actual supermarket, the proper one, I probably eat it. Like any of those weird things, you know how people eat like crickets and stuff like that. And like funky stuff, I'm out. You know what I mean? Yeah, yeah, yeah, yeah, I'm out. But I do like to try a thing first.

Do you know what I mean? Like I remember I was trying a steak tartare once, but I do this thing where I pretend like I know what I'm eating. So the first time I had oysters, I remember like sitting down and you know, like everyone's sitting in the oyster and they're putting the stuff in,

it's like, you have oysters? And I'm like, yeah. I'm like, do I get a spoon and scoop this out? What? And then like, I kind of watch what people do, but I pretend like I know what I'm doing. But I do like, yeah. Do I get a spoon and scoop this out? What? And then like, I kind of watch what people do, but I pretend like I know what I'm doing. But I do like oysters now. I do like oysters.

Same with steak tartare. I didn't know what it was. I was a bit like, what is this? And then when I had it, I was like, yeah. But now I think I do that thing where after a while when you start eating, you know, like, I just get turned off by the look of the food or the texture. So I just don't really like steak tartare because when I see it, it looks like sick. Do you know what I mean? It looks like glamorize sick.

Glamorize sick. Yeah, because sometimes I see it and it looks really nice, but I know, so I think of my stomach now. I've got one of them stomachs that tell me like, bro, we don't eat this. And then my stomach will let me know because about two hours I'll be on the toilet just beatboxing yeah yeah yeah yeah yeah I've got one of those stomachs man so yeah but I am a foodie I'm a massive foodie man I was saying earlier that I think I've got one of those stomachs I've got to start listening to it because I don't yeah I don't listen to it yeah yeah yeah let's go well you like beatboxing though right so you like So you like the sound when it goes wrong. James records it and puts it on an album.

Got acoustics in my bathroom actually. But it lets you know everything's out. That's what I like about it. It lets you know it's all out. Do you know what I'm saying? It sounds like raw, but it lets you know like that all came out in one go. One blast, there's no fucking around. Unless you get another contraction and then you're like, oh, we've got one more to go. Then it lets you know that your stomach is actually clean. Bodies are amazing things. Yeah, yeah, yeah.

The older you get, the real, how you know your body. Like, you know, like you guys have had this, you've definitely eaten. So I had something recently at the beginning of the year and I was, I think I woke up out of my sleep and I was like, oh my God, I feel good. And I knew I was like, we're gonna be on the toilet for an hour

because me and my body know each other. You woke me up sweating out of my sleep. Oh man, I was beatboxing on that toilet, bro. Yeah. Horrible stuff. Also, I find it's like you can even pinpoint what the thing, if you've eaten a whole bunch of stuff and then later on it was that.

Instinctively. Yes. Yeah. Yeah. Yeah. Yeah. 100%. I believe that too. If you looked at all of the foods you'd eaten in 24 hours in a lineup, like a police lineup, you just know, you can pick out the one that it was straight away. Sometimes the food can look a little bit off or have a little bit of an off taste. So you're like, it was probably the Parma ham that says like, it's the, the jubai, you know, like when it says like it goes off in three months,

but you're like, I shouldn't have really, I shouldn't really follow that. Do you know what I mean? It's like deodorant. I know it lasts 24 hours, but I still need to like wash it off and put the next one off. Do you know what I mean? It's a lie. That 24 hour deodorant is a fucking lie. Some of them is 48 hour protection. It's like, why are you, you must really, it's surely 24 hours in. If it's got a last 40 hours. I'm a shower in between. Yeah. Just walking around and it's still doing its job. That's incredible.

There's someone out there that definitely gets their money's worth though. There's someone that puts it on and they're like, Oh, 46, Barbara. I'm getting 46, 46 hours worth. Yeah. No, that's, that's 48. They go, yeah, I stink now. Yeah. Also we skimmed over it, but definitely add putting all the food in the police lineup is like some weird fantasy you've had in the past. What?

Putting food in the police lineup and picking the one that gave you the shits. And then kissing it. You love food so much. There's definitely a thing where you would love to be in a situation where they bring those delicious food out, put it in a food, in a lineup and you're like, that one officer. Yeah, that's true. Actually would have been behind the glass though, but in a two way, two way mirror, a food line up sounds like it sounds like, you know, you ever see those pictures where

they, they tell you as a kid not to eat junk food and they've got all your junk foods on the lineup of not what to eat. So like burgers, fries, and you've got the hot dog, but they're like got glasses on and shit. Yeah. Yeah. Yeah. McDonald's mascot. Yeah. Yeah. I don't remember this. They've all got glasses on. What? The McDonald's mascot? So hang on. What are you talking about? Where all the foods got glasses? No, I mean, like, you know, when they do lineups, they always give them glasses, like, to make them look bad. You don't realize that. No, when they give like the, like a, like a hot dog, they make it look bad. So they always give them glasses to make them look bad. You don't realize that? You know that when they give like a hot dog, they make it look bad so they'll give us some

glasses and like a moustache. You can't picture it like that. I can't remember that, no. It's like, soon as you get in, he's a hot dog. Don't want to get in kids. Yeah, you get cellulite. He's got glasses. You don't want to get in. And if we've got glasses in the line up, you're all coming out like, you know what I mean? I know what most...

Yeah, I know you do. I wanted to be in the gang. You don't want to be in the gang, then you end up in the lineup. We always start with still the sparkling water. You know what? I like sparkling water, you know? Yeah. Yeah, so I'm going to go with sparkling. I'm a big fan of sparkling water. Do you know what it is? Especially for the. So I'm going to go with sparkling. I'm a big fan of sparkling water. Do you know what it is?

Especially for the meal, it feels like it cleans my palate. Like I don't drink it any other time. Like I wouldn't go for a run and have some sparkling water, but it feels like when you sit down, it feels fancy. Do you know what I mean? Like, I can't lie, there was an MC once who said like, nah man, why are you going to drink sparkling water, bro? What like bubbles in your mouth and that, bro? And I can't lie, I felt a

bit like I shouldn't drink this. Like, I felt like I was letting down the black community. But once I started going to nice restaurants, it felt like the nice drink to have before meals. It felt like it really refreshed my taste buds. Do you know what I mean? I want to go in more on this and say, I want to find out more about it. Someone listen to the pod will know, because I was trying to think about this on the way. I don't know who said it, but it triggered me. I can't lie. Did they say it to you? No, no, no, no, not to me. They just said it in like before a track. What do you mean

Beth? Pick up people that drink still water. If you're drinking sparkling, why you got bubbles in your mouth for? And I was like, oh, I definitely don't have any bubbles in my mouth. So you felt sort of slightly exposed by that and that you were letting down the black community. Well do you know what it is right? Is that like I hear the way that people talk about sparkling water right? Especially from the black community. Because they're like, no bro why would you drink that?

Just get a lemonade my bro. I don't understand why you would drink it. It's got no flavors bro. Because like we're big on flavors in the black community. Like we have very high salt food, very like sweet food. So, you're giving us a drink that's carbonated, that's not lemonade, there's no vibes. Like, people don't really drink tonic water in the black community, it's not the thing. Like, yeah, we'll have a gin and tonic, but to drink tonic water like bareback is wild. That is the... My friend said, yeah, what do you want tonic water? It's wild. If he said it before a meal, I'd be like, oh, he has a certain thing that he

does. But yeah, once I started going to nice restaurants though, I can't lie, this only happened probably within the last six years. I was like, you know, when they come, would you like still sparkling? I actually do get both just so I keep the waitress or waiter guessing. Do you know what I mean? Do you know what I mean? Because I love when they come over and they're like, who is it? I was like, the lady will have this still. Yes, I know. You didn't think the black guy was going to have the sparkling water. Fill it up, Garcon. Yeah. So I do like sparkling water, man. I find it very refreshing. Even though it's no vibes lemonade is the way I'm going to describe sparkling water from now on.

Absolutely, it's no vibes lemonade. Yeah, no vibes lemonade. No vibes. That's a fair description. Also, you've got to have, get still and sparkling in case an MC walks past your table. Oh yeah. So you can just grab the still water and go, I was having this, I'm not having bubbles in my mouth.

Yeah, you don't want Stormzy walking past. What the fuck are you doing, bro? What? Ah, smash someone's head with the sparkling water. Not the vibe I get from Stormzy that he would go up to someone on the table and go, what the fuck are you doing? No, do you know what? Yeah. I think Stormzy would be okay with the sparkling water. Not the vibe I get from Stormzy that he would go up to someone on the table and go, what the fuck are you doing? No, do you know what? Yeah.

I think Stormzy would be okay with the sparkling water. Do you know what's mad? Yeah. Is that if I was in a fancy restaurant and there was a big time MC like Skepta or Stormzy, they would probably say this, you know, these are the kind of things that black people do. We embarrass you for no reason. They'd be like, what? What?

You're making money. Yeah. Man's drinking sparkling water now. And you're like, you just got to take it. Yeah. Allow me, innit? I'm just, I you're making money, yeah. Man's drinking sparkling water now and you're like you just got to take it. Yeah, allow me, innit? I'm just, I'm on a date bro. Like... If Stormzy came up to you and had a go, he'd say what you're doing making money, you'd be like not as much as you mate. Yeah, but like it's a thing like, it's like when black people see you doing something that is not like within the black community, we will let you know. Like if you get like, everyone I've got a dog, I've got a cockapoo right? Yeah, this is not a dog that we get in the black community. You're already laughing bro

Yeah, you can picture me with a fluffy dog. So it's when my friends see me with a dog. They're like raw You're doing all right making money in it Rock while I thought Excel bully Cockapoo, you know, it's like yes my dog in it So it's the same with like sparkling water like we're gonna find thing that's like, like let's say even if it was like a pair of like, you know, footwear, everyone's wearing like these on running shoes. If I've seen one of my friends wearing these shoes, I'm like, all right, man's wearing the running shoes with the holes. Yeah. Oh, we don't know the name, but we're going to embarrass you.

This is like a thing. Yeah. Yeah. Yeah. We do this in the black community, man. Yeah. I don't know if you've been keeping up to date, Edward, with the Drake and Kendrick Beats, but most of the raps are about, you got a cock-a-pooh. You're drinking sparkling water. You're trainin' the knife. You know, it's pretty harsh. It's pretty vicious stuff. You got me up to date with that, actually. With the Drake and Kendrick. Yeah.. Well you were weirdly behind it all.

That's how removed I am from that. That James Acaster had to tell me all about the Drake and Kendrick beef and he's not even online. You didn't know about the Drake and Kendrick beef? Not really. I was aware it was happening. I didn't know about the details. The ins and outs?

Yeah. Okay. I knew about the pedo lyric. Yeah. But we need to be on top. This is a food podcast. He needs to know about beef. Yeah. That was smooth man. Come on man. You know, this is a food podcast. He needs to know about beef. Yeah.

That was smooth man. Come on man. Thank you. That one was smooth man. Pretty great time on my behalf. Nah, you had that one. That was smooth. I like that one.

I really like that one. That was good. Pop-Dops or bread? Pop-Dops or bread? Pop-Dops or bread? Pop-Dops or bread? I'm saying bread. I'm saying bread.

I do like a pop-a-dum, but it's got to be bread. I do like some bread before it comes. I remember when I started going do like a popadom, but it's got to be bread. I do like some bread before it comes. I remember when I started going to like these fancy meetings, yeah. And they have the bread on the table and like people would do this thing where they have the bread and they will have the salt, like the rock salt, and they have like this balsamic vinegar. And I started seeing people just break off the bread and you know they do that thing where they talk with the bread and it's like the bread becomes their personality. I've seen this when they were slicing it. Yeah, you know, it's like, I'm really like, yeah, you know, dipping it in the thing. And I was like,

what the fuck is this? I've never seen this before. You just dipped the bread, my guy in, oh, the olive oil as well. When they bring the olive oil and when I started doing it, yeah, it felt good, man. Like I felt like I had made it in life. Did it become part of your personality? Yeah, it did. It did. I was just like, yeah, you know, we might go to ask him. Yeah.

So, yeah, I'm saying bread, like I love, I like it when they have the salted butter as well. If you ever go to pizza express, they have this garlic bar. So you get these little dough balls and they give you the garlic butter. Sensational, man. Really, really good. But I'm saying, I'm saying bread, it could be any bread. I can't lie. I get a bit panicky when they're like, what piece do you want? Ah, fuck. I don't know what to do, bro. What piece? I'm like, fuck man. I don't know, man. I recently discovered like rye bread. Cause I can't lie. I'm putting all bread in

the same category. I started eating rye and then I was like, this is some seedy bread, man. There's a lot of, this is so much seed. Cause I didn't know where it was. I just hear the words and then I'm like, ah, here it is. And then I started trying it and I'm like, ah, this is, this is rye bread. Not a fan of rye bread. So you know you're not picking, if someone offers you a basket and they say which piece do you want? You know you're not picking the rye bread now at least. Yeah, yeah, I'm not picking the rye bread. Don't get me wrong, if the rye bread is there by default, I would just eat the rye bread. But when they're like, which one? I'm like,

I don't know, I don't know which one you want me to go for. I don't think they want you to go for a particular one. I think they genuinely... No, but you know what it is, yeah? I don't know. Is it me? Do you not do this thing where like I tried to go sometimes for the bread that's not exposed, like the bread does the hidden bread. Do you not do that? Snow has touched that. Yeah. No one's briefed on it. No, the elements haven't really gone on that bread and that bread might not thought it was going to get picked the way it did. Do you know what I

mean? It didn't say coming. Cause all the other breads are like, this is me bro. I'm up. And I'm like, move along bro, we're going for you. And he's like, fuck, I'm the chosen one. So I like to get the bread. And it's also a thing like- That's very sweet by the way. Yeah, I always like to get the hidden bread.

Like even if I go to the bakery, you know that they've got like the pan of chocolates all out on display. I can't get the ones that's being exposed. I'm like, move along. I've got to get this one hidden because the elements hasn't touched it. You like that with a cutlery drawer? No, not with a cutlery drawer. I like that with a cutlery drawer. Really? I won't get the top one. Why not? People have been pouring at that. Yeah, that's true They've been poking at it with their mitts. Yes. Yeah. Yeah. I'm going I'm going I'll get the spoon

That's like halfway down the cutlery. You say people? Yeah, it's just you and your girlfriend in the house That's when I was visiting friends houses or whatever Oh in a friends house is alright. I mean in a... No, in my ex house. I don't want like whatever... But why are you going in my cutlery drawer if you're in my house? I do that for you. Nah, you might be like, help yourself to a fork. I'll be like, yeah, from the fucking bottom you kids.

You know you're coming to my house. I'm not letting you go in my drawers. You're a bad example. But you know that bread in your house? Yeah. I don't eat the first loaf. Right. Because the first loaf, we call that bread back. You ever heard of that?

Bread back. No, you mean like the heel, the end of the loaf? Yeah, so the first one, never eat the first one. Unless you're like, all right, there's no food. Yeah. But like bread back and beans is like, that's like when you've got no food and you're like, and last bit of bread, that's been there from the jump.

And every time I see that bread, I'm like, you better move over, bro. We're getting those middle slices and then it keeps going and you're left with two bread backs. The last bit and the first bit. Yeah. So like... Do you not feel sorry for the bread back though? Because you're saying with some of the other bread you want the ones that didn't start with that bread. That bread is not really the... That bread knew what his job was.

Do you know what I mean? When it knew it was getting sliced, it was like, it's the doorman of the bread. Do you know what I mean? In the bread world, it's the doorman. It's like, fuck that bread, man. You know what I mean? I'm here for the real, the real soft slices. This tough slice.

I don't want that one. No, no, no, no. I met a kid who loves the bread back recently. Oh, that's weird, man. 10 year old kid. 10 year old. That's his favorite bit of the bread. No, what's his name? Ian. He's got like a, he's got one of his names in it. Gary.

Couldn't believe it. Yeah, that is amazing. His favorite bit. Ask for it. Yeah, I don't like it. It's helpful to have someone like that in the house though, right? If you had a kid and they loved the bread back, it'd be like fantastic. It's basically like living with a duck. If I had a, if your child like, liked bread back, like buy it like, if it was, you know if you had a child that I'd eat any bread, cool. But if it's like, no, no, I want that first slice. I'll be like, listen, this doesn't work like that in this house. That's not, that's not how we do things. Yeah. Yeah. I don't know, man. You just have, it's just that, do you know what it is? It's like, it's always like the first loaf as well. That's going to get

the mold as well. Do you know what I mean? So it feels like if the air is going to hit the bread, it's going for the bread back first. Do you know what I mean? And then the other slices are going to come, but not just yet. So it really is like the bouncer. Yeah, yeah, yeah, yeah. Of the bread world, like bread back. Like you don't need that first. Like if I went to someone's house and it was like, he had some toasts and I was like, right, you gave me the fucking back of the bread. Yeah, you've got, yeah, that's look. Like if I went to someone's house and it was like, he had some toast and I was like, right, you gave me the fucking back of the bread. Like, you're right. Yeah, that's nuts. That's crazy. If you give that to a guest without asking, that's...

No, I'll tell my friends. I was like, yeah, I went to his house where he gave me the back of the bread. My friends would be shocked. Really? The back of the bread? Yeah, no, don't go there no more. Your dream starter, Moe. Okay, my starter is going to be sushi. Yeah. Lovely. Listen, when I got into sushi, yeah. Oh man.

I felt like I'd made it in life because yes, you've got the sushi that you get from Tesco's, right? But that when you go to a restaurant, they bring it in ice, right? And then you start learning how to put it with the chopsticks, with the soy sauce. Then you start learning what sushi's are what. So like you're like, you're, you're, you're, I have like yellow tails on my favorite. Then you've got fatty tuna. Then you've got the salmon.

Oh man. Like I went Japan and I had sushi and I felt like I've completed life. So and then I started knowing my, my difference from like sashimi. And then the other one is called, I always get it wrong. My government always corrects me. Nigiri. Nigiri. Nigiri. Yeah, yeah, yeah, yeah. Listen, once I started completing sushi, I felt so fancy in these restaurants. I felt like I was like, yeah, I've come. I've arrived. Because before I was getting the rolls. Yeah. And the rolls fall at the entry level. California rolls.

It's not real sushi. Do you know what I mean? Like, when I've discovered it's not real, I went to this Japanese restaurant in LA and it was one of those like, you know, when you go, like they say on the door, they said, listen, we don't do California rolls, we don't do Mackey rolls. Like, we don't do that stuff here. So, I remember going there and they just had slices of fish. So, I was like, bro, like, where's the rules? This is just fish. I started understanding how sushi works now. And with this restaurant, it's like you can't reserve it online. You have to like phone up in advance. And I remember just tasting the fish because at first I'm just like, this is just fish you're eating.

There's a lot of new experiences. I'm having the edamame. I didn't even know what it was. I can't lie. At first, I started eating the whole thing. I was like, this ain't nice. And then realizing you got to pop the seeds out. And then I was having these little slices of fish. And then I was like, okay, this is, I think I've gone to a real sushi place. And then since then, every time I go out now, if I go to like a nice restaurant, like I go to Rocker, that's one of my favorites. I open the book, I'm like, yeah, what's the chef selection of the six? And they're like, it's up to the chef. I'm like, surprise me. Yeah. So sushi is definitely one of my stars. It's always the one thing I like. I feel like I'm eating clean as well. I feel like I'm learning about food as well.

Especially when you get like the nigiri, they put it on these little, little bits of rice. Oh man. When you get to hold that with the, with the chopsticks, you dip it in the soy sauce and you have a conversation as well. You know, there's a time when I was single, so I was eating it and I was just like, oh, okay, great. Fantastic. What is it? So you're almost doing the same thing with the sushi as you are with the bread. Yeah, with the bread. Yeah, yeah, yeah, yeah. I'm like on unlimited, you know, like the levels I've unlocked for eating are just like, I've got the soup, you've got the chopsticks. Because there's nothing worse than like, you know, if you can't hold the sushi with the chopsticks, you can't have a knife and fork. Do you know what I mean?

Yeah, there's no way you can do that. But you can't be doing that with a slice of fish. But like dipping it in, yeah, yeah, that's, that's my, that's like my go-to star. Whenever I go to a restaurant and that's some of them, they bring it in like ice and stuff. And I've got to have it in Japan. So I felt like I've got it, but I can't lie when I had in Japan, I went to this really weird, it was like a restaurant, it was like a bar and it was in, have you ever been to Japan? Yeah. Yeah. Yeah. I'm going for the first time. Oh, you're going to love it, man. Yeah. You're going to love it. So like, you know, like in Japan, everything closes like 10,

11. It's not like a late night place to eat food. So I was like, Oh, I really want some sushi. I know. So we found this one place and it's in like, how can I explain? It's almost like it's, it's a restaurant at the top of almost like a tower of a building. Yeah. So it's a bit like, how can I explain? Like imagine going Canary Wolf and the restaurants right at the top, but you know, like day to day there's like work and business going on. So when you walk in, you're like, I don't think I'm walking into a restaurant, so a separate lift to go up. And we walked in and there was this guy who walked that drunk, like staggering. And the staff were like,

everyone's in suits and say, hello sir, how you doing? Okay. And I was like, ah, cool. I was like, this is really formal considering we was just wearing like jeans and like a puffer jacket on. We were in there and it's like had these rounds kind of like sofas and we were sitting on the bar. We was always going to get some sushi and it's all we have a selection. So you want to go from selection because they're like, you have to eat in this particular order to get the best flavors. So I didn't prepare for this, but it was like, cool, you know, this is the sushi is. But the vibe in there, it felt like a murder mystery and we were the guests. It was so weird. Like it felt like the guy who walked out drunk was the guy who ends up being

murdered. And the police were going to walk in and I was like, hey, what's going on here? Everyone. Cause that you had like the weird couple, you had like the band playing and the band were like these two American guys. Like it was nice in there and like they had like sake and I'm not really big on sake and if I do like it, I like it really, really sweet. So I kept saying to the guys, I like it really sweet. So he comes back with this jar, it's like a potion jar. He pours it.

He's like, taste this one. I'm like, he goes sweet. I go, no, not sweet enough. He comes back with another one. This bigger one is that he pours out and he goes, sweet. I'm like, it's nice, but not as sweet as I really like it. Like, I like it sweet to the point where it tastes like plum wine. You know, that kind of sweetness. He comes back again. He's like, this is our sweetest one. So, he brings it back and I was like, and it wasn't sweet, but he had brought back at like free now. So I was like, Oh yeah, this is, this is the one. This is the one. But yeah, sushi is like, is one of my go-to, go-to starts. It's a great, it's a great starter. Love, love sushi, man.

When you get the sashimi with the, just the slices of fish, do you never eat the top slice of fish? Like the fish back? Do you know what? I. Do you never eat the top slice of fish? Like the fish back? Do you know what? I paid so much money for it. I can't really be that that. There's only three slices. But I do. I'm one of those eaters where I have to work either left or left to right or right to left. I can't go for the middle one off the, off the chop. Interesting. I'm one of those people where I don't know if you guys do this, you eat a sandwich. I still go left, right, middle. Do you not do that too? I don't know. Maybe I do. I have to do that man. Try anything. I never go straight for the middle. Oh no,

that's weird man. That's crazy. It's toddler vibes. Very toddler vibes. Yeah. You can't have butter on the side of your face. Some people do do that though. They go straight to the middle, but that is the best bit, right? Cause it's the most amount of filling. Yeah. Yeah. Yeah. Yeah. Yeah. If it's cut sideways, yeah. The filling will be right there. And then, yeah. So I was always naturally, if I get a plate of food, I will always eat the bits I least want first. So then I've got the nicest bit left over for the end. Yes. Yeah. Yeah. Yeah. I'm getting better at just, you know, having a bit of everything. Yeah. Yeah. Same. But yeah. I used to be like, there was fast food. So fast food, if I got like, like, I don you know, having a bit of everything. Yeah. Yeah. Same. But yeah, I should be like with fast food. Yeah. Fast food. If I got like, like, I don't know, chicken and chips,

most of the time I'm going to eat the chips first and then I'm going to eat the chicken. Yeah. Is that cause you're saving the chicken or? Kind of. Yeah. I'm kind of saving it, but only recently I've actually like have a bit of chicken, have some chips. And even when I'm doing it, I feel like, Oh, we're evolving here. Yeah. You know what I mean? We're like, we've moved on a level. Yeah. You know what I mean? Yes. Yeah, yeah, yeah.

But I'm not one of those sauces all over the joint. No, no. No, no, no. Some sauces I don't mind all over the joint, like burger sauce. I don't mind a burger sauce all over it. Or like, if I get like kebab meat and chips, I like it all over. Do you know what I mean? Bit of burger sauce, little bit of ketchup, little bit of mayo, all over the joint. Because then it feels like dirty fries. Yeah. Do you know what I mean? Bit of burger sauce, little bit of ketchup, little bit of mayo all over the joint. Cause then it feels like dirty fries.

Yeah. Do you know what I mean? Yeah. Yeah. Yeah. I had the worst dirty fries ever recently. Really? From where? I don't want to name it and shame it. Okay. It was, it was a van near a bar and you could get, you'd get the food from the van and then go and sit in the bar. Yeah. They had dirty fries. I just went for it. It was horrible. It was mad. I was there. It was mad. See what you think about this? Yeah.

Bacon lardons, but they were cold. Ah, that's nasty. And then mainly, I'd say half a jar of mayo and lettuce. Oh, no, no, no. That's what they put on the fries. Had they called it dirty fries? They called it dirty fries. Yeah, that is mad because I had some as well because someone else bought some.

It was crazy. Yeah. Horrible. Just like. Did you not go back and say to him, listen man. No, because then I went and looked at the menu and in the small print, like that's what it is under dirty fries. Dirty fries in big letters. Yeah, yeah, okay. I have them. I'm hungry. And then you go back and look at it. It says it does say lettuce, mayo and bacon. But lettuce is the opposite of dirty. Yeah, yeah. That's clean. That'll be clean fries. Yeah. Yeah. Like jalapenos, maybe cheese on there. Yeah. Yeah, yeah. That's clean. That'll be clean fries.

Yeah, like jalapenos, maybe cheese on there. Yeah, but lettuce ain't a dirty fry. You needn't be all melted and like coagulated. Lettuce is like the cleanest food. Yeah, yeah. Like a chip to be in the rehab. Yeah. Your dream main course.

So my dream main course has got to be my mum's chicken and rice. We grew up eating this. So it's curry chicken with rice with a side of coleslaw. It's not, it's like, you could blindfold me and give me 50 dishes and I would always spot my mum's one out of it. Cause the taste is so, it's like trademarked by my mom. The way that she cooks it, she slow cooks the chicken. And it'll be the meal where my mom would be like,

yeah, this is what we're eating. And growing up, my mom would make the curry chicken and we'd have that the next day on the Monday. So whatever you have on a Sunday, it's a lot like this in a black household. So if you have like a big, especially like, you know, if it's like rice and peas, for example, your mom cooks like, like curried mutton or I don't know, sometimes oxtail, for example. That means if your mom has spent

the whole day cooking this, you're probably going to eat this on Monday, maybe Tuesday. She's cooked so much that she then puts it in an ice cream container hub, a tub, and then she'll freeze it. And then you don't know when, but when there's not enough food, your mom's going to just reheat this. She's going to be lost it. So yeah, there's a lot of people, the black community, probably say the Asian community grew up thinking they had ice cream in the freezer and it weren't.

It was just like, whether it was stew that was frozen. Yeah. Because there's not- That disappointment is so specific. Oh yeah. Like it's like, it's in our DNA. Do you know what I mean? Like even now in my own house, I have actual ice cream in the tubs and I have to convince myself like, bruh, like is there stew in this? So I'm getting a bit of PTSD. You know, it's a bit like how like, you know, like the biscuit tin always had like, you know, like the biscuit tin always had like, you know, like grandmas have a biscuit tin,

but it was never like biscuits in there. Yeah, it was sewing stuff. Yeah, it was sewing stuff. And only recently, I think I was shopping, I was like, I'm gonna buy these biscuits. I can't remember what they taste like. And they're really nice, you know? They're actually really nice,

like these soft buttery biscuits. But what are you using the tin for now? No, it's still got the biscuits in there. Yeah. Yeah. Cause I think those biscuits last forever. Yeah. Like, like I don't think there's a sell by date on them. Yeah. You're not going to be beatboxing because of those biscuits. No, no, no, no, no, no. They was, them biscuits are made from like 19, 19 twenties recipes of food. So, um, like a lot of us grow up thinking we've got ice cream and it's always walls ice cream, you know, but that kind of blue tub and then you think, oh, it might be ice cream and it's not. Clicky led. Yeah. It's just you.

Like I have to check the bottom of the ice cream guy because I love ice cream so much. Yeah. And my mom would like put stuff in ice cream tubs and freeze them. So I've having like thinking you got ice cream and then just quickly having a look at the bottom of the tub and being like, well, that's a carrot. That's a carrot emerging through what I thought was chocolate ice cream. But it's not clearly a stew of some sort. I thought, oh we got a chocolate ice cream on our hands here. Can I just ask you something? You know when you eat ice cream in the tub, right? You know if it's actual ice cream. Do you still eat the ice cream without frosting stuff on there? What if it's been in there for a while and it's got like the freezer burn on it.

Yeah, yeah, yeah. Do you still eat that? I'll do that, yeah. I don't eat that, man. Do you not? Because it feels like the mold version of frost. Do you know what I mean? Yeah, yeah. So I had to ask, because I didn't know if it was just me. Because sometimes, like, if it's on a lollipop, for example, then I would kind of run it down. I put it down the tap

to get rid of that. Yeah. Yeah. Yeah. Yeah. Cause I don't. I don't. I, I'll eat that. It's not nice, but you can normally take the top layer off and then break through it. Yeah. I don't know man. Because listen, my thing is, yeah, if that frost came off the ice, cause that's the frost that builds up on your freezer. Yeah. It doesn't go in there though. No, but it's the same frost that builds up on the freezer. Yeah. Okay. Like the fixed stuff. Yeah. It doesn't go in there though. No, but it's the same frost that builds up on the freezer. Yeah. Okay. So would you put that, that ice in a drink and drink it? No, because it's different. Would you? But yeah, yeah, I would. Yeah. It was a really hot day. Yeah. Definitely. I think as a kid, I've done it once. You know? Yeah. I think I've done it once as a kid. I was like, there's no ice. I was like, clink, clink. Until my

mom was like, you're not actually meant to eat this. This is the worst frost to eat. Yeah. Chemical ice. Yes. Yeah. But yeah, my mom's chicken and rice. Rest in the drawer if it gets frozen up. Yeah. Like the top drawer gets frozen and I can see the ice cream. Yeah, it freezes over. In there. Yeah.

And I want to get in it and I can't open it. It's like a sword in the stone. Yeah. And then it's like, I'm properly like wrestling with it and crying. I want the ice cream so badly. And that's now, right? Yeah, it's like, I'm properly like wrestling with it and crying. And I want the ice cream so badly. And that's now, right? Yeah, it's now. Yeah. I've got that.

I've got that. I've got a freezer and literally all that was in there was frozen dog food. And I just left it for months and months and I tried to open it. And now at this moment, present time, you can't open it. And I literally got a knife and I was trying to chisel it off because I thought maybe I chisel off a big piece comes off. I't open it. And I literally got a knife and I was trying to chisel it off because I thought maybe I'd chisel off a big piece comes off. I can open it. I still can't open it. So I went to dramatic lengths of burning the knife on the cooker. So it got really red and I thought I'm just going to go, it's all going to come. But instead it went,

I was like, okay. Yeah. To put the knife out pretty quick. Yeah. Yeah. It didn't do nothing. It done absolutely nothing. I think both of those things are inadvisable for any listeners at home. I think taking a knife to the freezer anyways, bad. And I've done it before. And I've taken a chunk out my freezer cause I was doing that. And then heating up a knife until it's red. You've done that though, man. No, I've not. You've not done that.

I've not heated up a knife until it's red. As a kid, I thought that we all done that to her man! No I've not! You've not done that! I've not heated up a knife until it's red. As a kid, I thought that we all done that. Ed is mainly doing this warning now to stop himself from doing it when he gets home. He's not merely speaking to the listener. I'm going to try it on the barbecue. Have you done it? You heated up a knife until it goes red?

Not until it goes red, but I think I've definitely like heated up a knife or some cutlery in order to try and like, you know, probably mainly just to scoop through the ice cream quicker. Yeah, yeah. Yeah. Yeah. Heat up a knife, never a spoon. It's a bit mad heating up a spoon.

Why? Because people are like, what? You're harrowing at it. You can't, you can't be heating up a spoon in here. Yeah, that's correct. You have to walk past and see if you're doing that. It's going to absolutely wrench you. Oh, I was making money.

Right, we didn't want to harrow you. Okay, alright. Let's talk about the chicken and rice dish though. Like what makes it so special? Cause like, obviously your mum makes it, you can tell it apart from anyone else's. What ingredients are we talking? So it's like curry chicken. So like you really have to cook down the chicken.

So you'd get this thing called a dutchie pot. Can predominantly get them in, you know, like for example, like Granapampekem is always a lot of like, it's not like a, it's just a shop that sells everything. It's hard to explain. Do you know what I mean? But you need a dark cheap pot, because then that way you can just slow cook food, basically. You can't grab one of these nice pots in like a nice, I don't know, in Selfridges or something like that, but it's like a nice slow cooked pot.

It's almost like a hot pot, a little bit, but very, very big in the Caribbean community for cooking down food. And your mom would kind of like, she would, she would season the chicken and then she'd just cook it down basically. So that means that the chicken almost falls off the bone a little bit. Then my mom would make this with Basmati rice, sometimes long grain, predominantly Basmati though, with like a side of coleslaw. But like that's like, like you just grow up having chicken and rice, like at least maybe three times a week as default. Because don't forget, your mom's frozen it, but it's like the go-to. So your mom would even be like, she'll tell you, like, you know, in the day

you're going to have chicken and rice because your mom will say, listen, I'm going out. Can you take the chicken out the freezer for me? This is a big deal. If you don't take this chicken out the freezer, there's a big chance your family might not eat. Like your mum would come back and it would be like, oh shit, I never took the chicken out the freezer. I love that you're saying like it's the biggest job in the world as well. Oh no, growing up in the household. Yeah, man. Like, no, but it's hard to do. You're like, I've got to remember how to do this. Yeah. Because like you'll be like, you know, like you're just a child. So you just, I just want to play grand fifth door or whatever, or, you know, sometimes you have to do chores and then you're just like, take the chicken out of the freezer, man.

Do you know what I mean? Did you ever forget? Oh yeah, yeah. Many a time, man. Yeah, yeah, yeah, boy. It's like the worst thing you could do is like leaving the frozen chicken in the freezer. But yeah, it's like curry chicken. And it's like a dish that you'd get at other people's houses.

It goes a long way, it stretches, man. Because you've got to remember, like, it's in one pot, like the chicken is cooked down, it's like simmered almost. And then the rice, you know, rice is easy to make. But again, I remember when I moved out, I made, like my mom came around and made some food and I had a rice cooker. You know, I was just like, you know, like, it's just me living in this house, so I'm making, you know, making rice really for me. I'm not making it for five people in the house. Oh, my mom couldn't believe it, man.

I was like, what do you mean you got a rice cooker? I was like, mom, it's easier. It's easier. My mom was like, nah. Even to this day, my mom's like, I don't deal with rice cookers. So, my mom cooks rice from scratch. Like, obviously, of course, you know, you got to wash the rice, get the starch out and all that stuff. I was like, man, the rice cooker is so easy. Because a rice cooker was like, you know, two cups of rice, two cups of water. I was

like, man, and it clicks. So when it's done, it just keeps it on warm. My mom was like, no, no, no, no, no. Doesn't trust it. Yeah. No, my mom does not trust it at all. Like, when I mean at all, it's like, yeah, even now, like sometimes it will come over. I'm making rice and rice coconut. I'll make a pot when I come and I'll bring it over. She turns up with like a bag full of ice cream tubs.

Yeah. So like one time, like about a year ago, I was really ill and then my mum came around and I was like, don't come around. She's like, no, no, I'm going to make you some proper food. She came around with a bag of rice. Like, I mean, like, you can get bags of rice. Not them little joints you get in like the supermarket. I'm talking, it's got a handle. Yeah. It's got a handle.

So she came over the handle, she got the Dutchie pot and then that's it. She just needs to get, get her chicken. So I always say, like, when it comes to food, if I'm like traveling for a long time or I'm going to my mom's a bit, my mom's home cooking is that my favorite out of anywhere. Do you know what I mean? If I had a death row meal, it would probably be my mum's chicken and rice. Because it's just like, but yeah, it is just that it's basmati rice as well. Quite a sad meal for your mum to cook, I guess. What chicken and rice?

No, on death row. Oh shit. Yeah, yeah, yeah, yeah. I'm not sure I'd ask my, I'm not sure I'd ask my mum to cook my death row meal. She's got enough on. Oh fucking no, my boy's dying. Now I've got a fucking cook for him as well. Did you take that fucking knee out the freezer officer? Yeah, man. Yeah. Yeah. But that, that would be like, you know, people ask you for a meal. That would probably it, but it's like curry chickens was really cooked down. And that would be like, you know, people ask you for a meal, that would probably be it. But it's like curry chicken, so it's really cooked down. And then

like with, with, cause it's cooked down, it's almost in like a, it's like a stew almost, you know what I mean? So you get like two pieces of chicken, really cooked down, put the stew on top with a rice, bit of coleslaw. Coleslaw just evens it out a little bit, cause it's not really spicy. Like it's got a little kick to it, but it's not really spicy. But like growing up, one of my best friends, he lived across the road with his kid called Adam and you know, he's a proper little lad. Do you know what I mean? He's sported middle wall and stuff. And it was nice because that culturally, I had food from like, his mom would cook him like, you know, pizza and chips. Like just, that was the vibes. Do you know

what I mean? And I'm like, right, we don't get to just eat pizza and chips. Do you know what I mean? So like going over to his house, I was like, this is great. You can chicken nuggets, chips, pizza. He had a fizzy drink. Fizzy drinks were still treats at my house. Yeah. So I was like, bro, this is, this is, this is sensational. I just caught what you said. That's crazy. So, um, yeah, like I go to his house and I get like the chicken nuggets and all that stuff. And then he go to his house and I get like the chicken nuggets and all that stuff and then he comes to my house and have like chicken and rice and he couldn't, he loved it.

Yeah, of course. Yeah. But, but it was mad because I see him re-enjoy my food. It was like, yeah, you're, you're getting real flavors in this. You're getting real chicken. Yeah. Do you know what I mean? I don't think he actually ever had like chicken on the bone.

Do you know what I mean? Yeah. So like he'd love, he's like, Oh man, Oh, this is absolutely fantastic. What's this like? This is raw. Oh my God, I loved it. And every time I see him now, he always reminds me, oh man, I used to love going to your mom's, bro. I've eaten all the rice and peas, bro. Oh my God, I thought I was in Jamaica. He's, yeah. So it was like nice, like culturally in a way that I was kind of getting some of his food. Like sometimes they would cook like British dishes, like toad in the hole and stuff like that.

Do you know what I mean? He's like, yeah, I haven't told him the whole and everyone was excited in his house. He said, he's told the whole, my happy, he's told the whole. So I'm like, all right, I've never had this before. And then sometimes he, again, he comes to my house, have other dishes like, you know, oxtail, rice and peas and stuff. So yeah, like I was able to learn about some of the food he would eat, you know, like, for example, like on a Sunday, my mom is cooking like, like, let's say rice and peas and like rice and peas. My mom cooks the peas. She has to cook the peas. Like you

got to soak the peas overnight. So you got, and they're not even peas really. They're like, they're beans really. But we call them peas. Yeah. I don't know how some of them probably, someone will tell me, I don't know why, but they're not peas, they're beans. Yeah. Like kidney beans basically. But yeah, rice and peas, you got to soak the peas overnight. That's what every mom would do. And then you cook it with the rice and then my mom would have the oxtail on the go as well. This is when like my mom might have like family coming around or just like, cool. But that's what our Sunday dinner would be. And then his Sunday, there would be a roast dinner. My mom would cook a roast dinner, but like going to Adam's house, it was like, they would

eat at one o'clock, two o'clock afternoon. Crazy stuff. I couldn't believe it. I was like, yo, this is so early on Sunday. Like, why you not eating so early? He's like, yeah, like we have a roast. I'd be like, I mean, potatoes and that, like, it is proper nice. Like, try some.

And I'd be like, that's great. You're making this guy sound like he was 60 when he was a kid. Yeah, I love it. I love it. Oh yeah, come over mate. Yeah, what? Yeah. The cat. like, I try something and I'm like, you're making this guy sound like he was 60 when he was a kid.

Oh yeah, come over mate. Yeah, Ben's from the edge of Toronto. But yeah, man. So I learnt some of the food from his culture. Yeah. You know, Yorkshire puddings and stuff like this growing up. Was there ever roast chicken at his house? Yeah, he had like roast chicken.

Would you eat it? Yeah, I'd eat a roast chicken. I like a bit of roast chicken. You sure? Yeah, yeah, yeah. White people made it? Yeah, but you know what it is? It's like...

We've covered it on this podcast. White people don't wash their chicken. Yeah, yeah, yeah. It's been bought up on the pod. That's a bit wild you not do that still. It's an issue. I can't lie. I remember once I was cooking, right?

On lockdown and I made some dish and I was like, you got to wash your chicken. Oh my God. People were having wars. It's really contentious, isn't it? It is. But it's like, we do this, man. Even I do it. When I get, cause look, you get the chicken, it's come from that, what? The abattoir, yeah? Yeah. That's where they probably butcher up all the animals. It's the abattoir, right? So they package it, they put it in the packaging, you eat at home. How do you know that that is as clean as, like I just want to know, just for my sake, and when we clean the chicken, you know, you get some lemon, you get some vinegar. So that way I'm like, I know it's clean, you get all the little giblets off,

there's always a little bits floating around. You can't just get it from the packet, just put it straight in the oven. That's wild stuff, man. I pat it dry. You pat it dry? Yeah. I mean, Moe's one sounds nicer. Do you use cachet? What do you use cachet? One sheet. Yeah. Bounty. Moe's absolutely laughing his head off at you. It's not...

That's wild stuff, man. I pat it dry. I pat it dry because I'll do dry brine it in the fridge. So I'll pat it dry. Yeah. I'll cover it in salt, maybe some lemon zest. Yeah. Put it in the fridge. There's no seasonings here.

I don't know how you feel. Uh, hello? Salt and lemon zest, is that it? I'm white. Salt is a seasoning. Um, you've put... Well, there must be some other seasonings though, man. Sometimes some smoked paprika.

Yeah, yeah, yeah. You guys love paprika in the white community, man. You got me fucking up some paprika, man. You thought you were on solid ground. Yeah, yeah. You guys love paprika in the white community, man. You don't be fucking out some paprika. You fought you on solid ground. You fought you on solid ground. Yeah, yeah, yeah. Paprika like the king of spice. You guys love some paprika, man. This is the dry brine mode. This isn't the seasoning yet. Okay. So then it goes in overnight or for a few hours in the fridge with nothing on it, right? Yeah. Just so it's like open, open in the fridge.

I like that you season it the day the day before. That's good. But that's all to get moisture into the chicken. Yeah, we do that in the black community. And then I'll pat off as well. And then I'll do more seasoning, olive oil into the oven. But that tastes nice though. That's great. That's what I thought, that tastes nice. I'm thinking you'll just season in that and put it straight in the oven.

Straight in like not... I mean, I have done that. The fact that you're letting the enzymes get into the meat. That's good. That's good. Yeah. But I, yeah, I have also put it straight in the oven before. That's wild. Sometimes I bought those ready-made ones from the supermarket. Yeah. Yeah. Yeah. I bought those. Can't wash them. No, but like them ones got the, they got the enzymes in them. It's last minute. Do you know what I mean? If I see like those tandoori ones, they look so delicious, man. I'm not fucking around. Do you know what I mean? Storm G's not coming around right now. I mean, there's no skeptics to judge me.

Every time you do something fancy, here's skeptics footsteps. Oh no. It's dream side dish. Oh yeah, it's my dream side dish. It's probably ramen. Growing up, when we didn't have a lot of money, it's like you make Indomie noodles. You know, especially once you get a little bit older and I was living with my mum. It's like there's nothing to eat. Cool. You can't go wrong with some Indomie noodles.

Do you know what I mean? Put them there. I have a way that I make mine though. So I'd put, I'd boil the kettle. I put them in a bowl. I put them in. You put your little seasonings, your little sachets and stuff that you put in them. I put some extras in there as well.

All purpose seasoning. Put some oregano in there. Salt, pepper, hot pepper sauce. And then I put a plate on top of the bowl. Put it in the microwave for about 60 minutes. So yeah, like it's just like, you know, and sometimes you can like chop up some frankfurters in there, get some spring onions in there as well. There's a lot you can do to make it a nice meal and doesn't cause a lot of money. Yeah. Do you know what I mean? Sometimes as well, you can fry it as well if you don't want it to have

it with like the kind of the soup, the soupy water, watery joint and stuff. But then when I went to Japan, Oh man, like you have these booths. So when you go in there, you got to go to the booth and you pick the one you want. But like again, it's in Japanese. So I was proper tourist. I've never felt more like a tourist in Japan because I had this thing, I think it's on Google or something where like it translates the text for you. Oh, I felt felt so embarrassed man. Like people, the Japanese people were looking at me like, you don't know what he's getting. I was doing that all the time. I've just been there this year. Google translate all the

time. Google lens. Right. Yes. I think that's the one. And sometimes it sort of makes sense. And then sometimes it's like, you'll be looking at a chicken dish and it'll say like the deep yearning of the bird. So I was doing all that and then realizing, I remember like, I'm one of those people where like I tried to always do the thing where I feel like I know what I'm doing. I'd always that like to ask. I'm like, I kind of know what I'm doing. And then again, the guy then said to me that, no, what you do, you, you order here and then we bring the food to you. I was like, okay, cool. And then, no, I think you, you got to give the little receipt. It's like a ticket machine.

Yeah. You give the receipt to, to the chefs making it. It's not going to count. All right. I remember, you know, I'm sitting out, I've had like, you know, I've had noodles before, but like not like ramen, like in Japan, do you know what I mean? And, um, oh man, like I remember me, I'm one of those people where my eyes is always bigger than my belly. I always like whenever I go out with my friends, they hate it because one, I eat really slow and two, I like to try a thing from like, Oh, that sounds nice. Teriyaki chicken bites. I was going to get them, get them for the table.

For the table. Yeah. Oh, some wings. I'll get those, but I'll get them for the table. Um, and I won't, I won't finish it, but I just want to try it because my brain is sending me that, bro, I know you want to try it, let's just try it. I can't stand when I order something and doesn't live up to what I wanted. If I see some of something that looks delicious, I'm like, I'm pissed.

Like, this dish might be all right, but still I'm like, I wanted that. Do you know what I mean? So, I tend to order a lot. So, I think I remember ordering chicken wings. I think I got goushons, like, not goushons, like the kind of dumplings, what are they called again? Guyot. Guyot, yeah. So I got those and then I think I got some ramen. I got this bowl of rice that comes with like this pork and they put this nice teriyaki sauce. My God, the amount of food

that came. Japanese people looking at me like, are you doing a competition? Because no one gets this much food, do you know what I mean? But the ramen, oh, it was sensational, man. It was pretty much all I ate while I was on the trip. Anytime we would go to like, you know, a ramen place. And what I liked about it, I like eating where, like I don't eat with my mouth open, but I do like, you know, like with the ramen, you can... And then like, I liked, I liked to hear the slap.

Yeah. I liked to hit. That's wild. That's a wild word. I don't know why, but like, I like, you know, like for example, I, if I'm eating peanuts, yeah, I would crunch them just so I can hear the satisfaction of the crunch. Does that make sense? Yeah.

Yeah, it does. I've never heard it put like this. Like I don't want to hear no one else do it. Yeah. But like, I want to hear it. If I'm by myself, I like to hear the crunch sometimes. Or like crisps or popcorn or something. How are you going to make sure you hear the crunch then? No, because I'll just leave my mouth open a tad. So the sound comes out.

Yeah. You can't hear it when it's in your mouth. But I can't hear it in your own head. No, I can't. I can hear it. It's really loud in my head. It feels like, I don't know what it is. It's very weird. I know, man.

So I remember just eating this ramen. I had all this stuff, but the ramen, I was not, and everyone just seemed like they're enjoying their food. Do you know what I mean? I think what I like most about it, about especially eating when I had the ramen, is everyone would eat their food and you get this, oh, just get this little bowl of rice with like this teriyaki sauce. I don't know what it's teriyaki, but had like this bowl of rice with like this teriyaki sauce.

I don't know what it's teriyaki, but had like this bit of pork with it. That was so nice, man. Oh, it was so nice, man. And then everyone would eat their food, probably chill for about five minutes and then cut. And like normally I'm so used to like eating my friends and then after we eat, we chill and you can tell the way it comes back. Oh guys, anything else? And we're like, no, cool.

We're just sitting there chilling. And then they come back again. Hey guys, okay. Would you like any? guys, anything else? And we're like, no, cool. We're just sitting there chilling. And they come back again. Hey guys, okay. Would you like any? No, we're just chilling here. So it was nice to like see a different culture where they literally eat and then they just go.

Do you know what I mean? And the food didn't feel too heavy on my stomach, but oh man, ramen like it's become my thing now. Do you know what I mean? If I travel now, I do try to find like a good ramen place now. Do you know what I mean? If I travel now, I do try to find like a good ramen place now. Do you know what I mean? It's good to have a food that you know that you want to eat in most places and then you're like, where is the best version of this?

And it's always quite consistent. Like I don't feel like, you know, don't get me wrong. I felt like the best place I had it was in Japan. I think is when we went to Shinjuku and this might have been Shinjuku, I'm not too sure, but there was like when I went to Japan, I didn't know a lot of the places I was going to. You know, it's always like, oh, have you been there? And I'm like, I don't know. I think we went there. It just seemed like a strip of a lot of shops. And someone said, oh, that's where that place is, is, and there's this place. It might be in Shinjuku and it's like literally an alleyway. You walk down it and to the left, to the right, there's just little stalls where you can just get food.

They had these things with like, I don't know if you went there, like food on a stick. Like the wings and stuff. That's very big in Japan, yeah. Yeah, yeah, it's like chicken wings and stuff like that. But we went there on just like, oh, there's food here. But then realizing it's like, you know, like there's vloggers that actually go there

and they're like, if 10 things to go in Japan, it's like one of those places. Went to the ramen place there. Oh, sensational, man. Yeah. But what was in, what's in the ramen then that you like? Cause obviously you can put loads of different things. Yeah. So normally it's like, there's the egg in there. I like the egg in there cause it creates a little bit of the broth. Do you know what I mean? There's all some spring onions in there. Sometimes they put meat in there. So I think it's like pork, mainly pork is in there. I got one recently and it was spicy. And my God, was it hot? And I had to firm it because I brought my friend and I've got this one friend who like, he's very particular with his food. He doesn't like chicken on the bone.

He doesn't try anything experimental. He knows what he likes. So, he just got rice, like a bit of chicken on there. And I was like, come on man, get some ramen. He's like, no, no, no, no, no, I'm just going to get what I like. And I got this bowl of ramen. He said, how spicy do you want it? So I thought I'd just get level one. It was so hot. And I was firming it, man. I'm like sweating. And he's like, you all right? I'm like, yeah, I'm fine, man. I'm fine. This is great. But predominantly it's got like an egg in there. I think that's the main ingredient. And that's what I kind of like about it is that you don't need a lot, but I do like, I like more noodles than the soup. Do you know what I mean? I'm not trying to, because it's weird,

because like sometimes you've got to back the soup in the bowl and you've got to sip it, but then I'm thirsty. So now I'm just like loaded up on the soup juice and I might have a beer as well and I'm just loaded up. Yeah. Yeah. Yeah. So yeah. Ramen is like, it's become one of my, my kind of go-to staples that when I'm traveling now. I try it. So one ramen place we went in Tokyo, there's like, there's sort of pictures on the button sometimes. But I was trying to use the Google lens and it ended up just picking what I thought looked like the nicest one, hit the button. Then you have to hit another button for whether you want

it spicy. You have to tell them how spicy you want it, how hard you want the noodles and all of this. So they've got all this information, take it away. I sent you a picture of this ramen, didn't it? It arrives. I picked like the last one on the list because I thought that'll be delicious. It was, but it had the pork, it had the egg, it had the spring onion, had all the traditional things on the ramen and it was massive. It also had a huge bit of fried chicken, a prawn tempura and something else on there. It was absolutely gigantic. Massive.

And we'd also ordered fried chicken on the side because you go in there for like a light meal that's slightly filling. And you think it's going to be little bites. And I came out, I was like, I've never been fuller in my whole life because I'm necking the soup as well. It's a huge beer. I've gotten super spicy as well. Have you ever been to like the cocoa curry places, like the Japanese curry houses? There's one in London actually, but they're all over Tokyo and you order on the iPad and there's so many different ways you can have it. And there's like these 20 spice levels. Oh wow. And you can put like sausages in it. You can put cheese in it, all of this stuff, add all this extra stuff. And I was never been there before. And I was

like, I think I'm going to go with 10 spice. And my wife went, please, please don't do that. Oh man. How are you with spicy food though? I'm all right with spicy food, but I was like, I was thinking if it's out of 20, then surely 10 is going to be great. And I, then I was like, fine, I'll put it down, I'll put it down to seven. If you're going to be like that. And then I ordered it and then went on Reddit and everyone was going, don't have anything more than a three. If you've never had it before. And it arrived and I hiccup when I eat spicy stuff. I had one mouthful started sweating everywhere and started hiccuping. She's just taking pictures

of me. How hot was it? Was you sweating hot? Yeah, it was big. It was big hot. And also it was so filling as well. So we were supposed to be going to do something else that afternoon. I went, I can't, I'm going to have to walk home. Yeah. So I just had to walk back to the hotel. Because Japan's an active place. Like you can't, like you go to one restaurant and you go somewhere else and somewhere else. And it's not just like, you know some city breaks where you're like, we're going to do this thing, go for dinner and then go back there and then we'll go for another dinner.

Japan, you do about seven activities in one day. Yeah, yeah, yeah. Yes, yeah, yeah, yeah. But not that day. I felt awful. I had to go have a sleep. You'd done your seven for that day. It was the amount of spice you had.

Your dream drink, Mo. My dream drink, I'm changing my dream drink. I love a mojito. I started going to Soho House and they do a lychee mojito. Sensational, man. Surely Skepta's destroying you for that. Oh, yeah. Listen.

Skepta is not having that Soho Lychee Mojito. It's so nice, man. Oh, it's so delicious. It is delicious, man. If there's anything worse than having bubbles in your mouth, it's having lychee in there. No, but lychee, lychee. I love lychee man. I love it. I swear. And it's like, cause it's like a seasonal fruit. Like I remember when I got like a little bit older and I realized that fruits are seasonal. You just think that fruits are grown all year round. And we used

to go to this place. There used to be this Chinese restaurant in, I think it's on the strand, it was called Mayflower. So I used to do stand up comedy, like, well, so do stand up comedy, please come to the tour. Promoting your tour here. But when I first started, there was a show called the Sunday show and I used to host it. And around the corner, we go to this place called Mayflower, this restaurant, and there 'd be loads of us. We was all young, we was all like 20, 21, but we'd all go downstairs. They do this egg fried rice.

I love egg fried rice. Like, I love egg fried rice. I get egg fried rice, they've done this honey pepper chicken, which I have never got anywhere else. Like, I go to other like Chinese restaurants, I'm like, you do honey pepper chicken? They're like, what? What's that? We've never done that.

We do black pepper chicken, but we don't do honey pepper chicken. And then we get maybe like sweet and sour chicken, maybe sweet and sour pork. And then as a dessert, they would do a bowl of light cheese. Oh my God. Oh my God. Winner winner chicken dinner. Listen, man. I love light cheese so much, man.

I think they're so nice. Like, they're chicken dinner. Listen, man. I love lachi so much, man. I think they're so nice. Like they're so, so nice, man. We've never had anyone speak so excited about lachi. Well, they're like the pistachio of the fruit world. Do you know what I mean? You got to do a lot to get the fruits of your labor. Do you know what I mean? And it's worth it in the end. Yeah. But then sometimes, you know, you can open it and not every... You got that little crusty pistachio. Yeah. That one where you're like, oh no, not even that. Yeah, yeah.

But you still could, you better try it. And this is dust. Do you know what I mean? It's the same with light cheese. You open it, you know, oh, this one's a bit, the seed is a bit, oh, that's a bit better. No, no, no, no. But I do love light cheese. And then I remember I went to saw a house once and this was when I wasn't even a member.

And I seen someone get a lychee mojito, but I was just new to mojitos at this time. Do you know what I mean? And I was like, a lychee mojito? I said, who came up with this in the board meeting? Because they need a raise. Oh, it was so good, man. And then I started going to other restaurants where they do other flavors of mojito, like passion fruit mojito, strawberry mojito, but nothing compares to the lychee man. Oh, it's so good. I love it so much.

No, I really do man. It's my favorite drink. You don't need to tell us again. I mean, you can tell you love lychee. Because I'm a big fan of like sweet drinks. So when I love cocktails, one of my favorite drinks is probably a passion fruit Martini. I love that drink or the porn star martini if you want to call it that. That's what they call it. I love that drink, but the glass is

a bit dainty. I can't lie. You know, I remember when I was singing, I started going on dates and I'm like, oh yeah, you're drinking. Yeah. And I've got this little dainty glass. Do you know what I mean? I was like, this is very refreshing. And you're worried that's not putting across the right. Well, it would like, girls would say it gave them the ick. Do you know what I mean? So you'd be like, forget it. One lychee mojito please. I'd bring it in a pint glass.

But my, my, my favourite drink I've changed is a drink called, yeah I've had a drink called Susperella. I know, the only reason I know about that drink is because of the Simpsons. Why? It's in the Simpsons? Yeah, I think it's come up on the podcast before. We got confused about it before. Grandpa Simpson has it like a saloon. Really?

Yeah. Yeah. This drink. Oh my God. You can buy it. You can buy it like Wolf Road. You can always buy it in like, you got to go to the corner shop in like, you know, you got to go to inner city, South London, man. Maybe North London, East London, but yeah, it's

that those boss man shops we call, where it's like, they've got like the, you know that where they've got like, Oh no, you can get a supermarket. But it's in the world, you know, world foods. Where they gave every ethnicity this aisle. It was like, you're Asian, you only get that, you're African, you only get... So it's in the world food bits. Yeah, but I think we promote it at the Bossman shops. Let's just say you can get it from the Bossman shops. The Bossman shops normally have it. You know, if you go Peckham, maybe Brixton, Hullsden,

Hackney, they definitely might have some sarsaparilla. So, sarsaparilla, I don't know if this is right, but I think it is a type of plant. I'm not too sure. It might be a type of plant, but this drink, yeah, is like, you can have it warm. So it's probably warm is like probably the equivalent of having like a warm, you know, like a warm Vinto. Yeah. Yeah. It's that on those levels. Do you know what I mean? It's the, then a warm Vinto and a warm Sarsaparilla are like neck and neck. That's the Messi in the Ronaldo of the warm dilute drink world. Do you know what I mean? It's surely teasing with the shout.

Yeah, tea, but like, you know, like dilute drink shouldn't be warm. Do you know what I mean? But for a dilute warm drink. Okay. Yeah. Yeah. That's the messy in the Ronaldo. Do you know what I mean? But cold. Oh, it's so nice cold man. When you make it, it's best to make it in a jug. So, with a jug, a lot of, maybe a bit of ice, but you don't want to water it down too much. And when you, when I mean, you want to put at least half the bottle in. So it's like a squash sort of, it's like a concentrate and then you top it up.

And you put it in with water. Leave it in the fridge, maybe put some lemon in there as well. Oh my God. Can you hear my stomach? Yeah, I heard that. Yeah, yeah, yeah. See, even my stomach was like, hey, I want some too. Um, but as it is so nice, it's like a really refreshing drink. And especially if you have it with like a chicken and rice on the Sunday. Yeah. That is like, do you know what I mean? Yeah. That's one of my favorite drinks. So it's going to pair nicely with the stream meal. Cause you're having, you're

having the chicken and the rice. Yeah. But as a refreshing drink for me, it's going to pair nicely with the stream meal because you're having the chicken and the rice. Yeah. But as a refreshing drink, for me it's up there, but we make it really sweet. Like, you know how like Americans make Kool-Aid and they make it really sweet with loads of sugar. It's the same with sauceparela, but you don't really add sugar. You can if you want, but you mainly make it really sweet. So you put at least a quarter or half of the diluted juice in this jug with water with some ice. Oh man, Sarsaparilla is, is, is one of the best drinks man. Especially

like if you've had like a hot, like you like hot food, right? It's the nicest thing to like give you that refreshing taste. Yeah. Yeah. Yeah. Yeah. Yeah. I've never had it. I've got to try it. I think their factory is based. I remember I've read the back of the bar. I think it's based in Wharf Road. Yeah, but Sarsaparilla, top tier drink, man. Yeah, there's some drinks in the black community that we really live by. Do you know what I mean?

Magnum is one, you had a Magnum? No. No. You had Magnum? No. Oh shit, I should have bought some. Oh man, you've never had to drink Magnum, the tonic wine. Oh shit. Let's see if... That's probably too, too. It's too early.

There's a drink called Magnum's like a tonic wine, right? Now people say with this tonic wine drink, yeah. Is that it keeps you, keeps you hard. Right. Yeah. Okay. I think that's a placebo personally. It's too early for that. Yeah. Yeah. Yeah. Yeah. That's why I said it's too early. Do you know what I mean? You can't be... I've got to get home. But like... Call me a prude, but I go home to have my bonus. But Magnum is like, it's weird because it's kind of got a lot more mainstream now. Yeah. Do you know what I mean? It's not more mainstream of Magnum. Like I've seen some kid on social media who was mixing his Magnna with like a McFlurry. Do you know what I mean?

I'm like, you don't do that man. You're wasting good alcohol there. Do you know what I mean? Well, the McFlurry, you know, cools stuff down. No, it gives you that wave, man. You can have the Magna, but you can not get around. What, are you saying ice cream stops you getting... I think that kid's being clever, balancing it out.

Or are you saying that you would eat the Magna McFlurry, get a boner and then shove your dick in the ice cream to make it go down? No, no, no. I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying,

I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, I'm just saying, Stops you getting I think I think that kids been clever balancing it out But are you saying that you would eat the Magnum McFlurry get a boner and then shove your dick in the ice cream to make it Go down. No, no, I can't I can try to work out what you're saying Look, even though I am the kind of guy who would shove his dick in some ice cream You're saying that the ice cream counteracts the Magnum dilute the effect of the Magnum. Yeah. Sorry Are you saying ice cream gives you a boner? That would be a double whammy for you. Yeah. Yeah. For me that'd be, I'll be off in the space. Yeah. Well, there's only one way to find out. Yeah. Magnum is, um, it's weird because it's like,

it's obviously it's alcohol and it gives you a nice little wave, but it's like a sweet tonic wine. Yeah. Do you know what I mean? So it gives you a nice bit of wave. You know, you can drink like, if you're out, drink like one or two, maybe three sometimes. So it gives you a nice little wave. Ray and nephew? You had Ray and nephew? No. Pardon me? Ray and nephew?

No. You never had Ray and nephew? The rum, the white rum. Are you pranking us now? No. I swear by that. I won't blame you if you were. I won't blame you if you realized you can make up names and see you'd realized you can make up names and see if we've had them.

And see if we eventually agreed to. We go, yeah, we've had that. Yeah, I've drank Big Straw Hat. Yeah, yeah, yeah. I drink it all the time. Ray and Nephew's like a white rum. It's so strong. I'm going to get you a little bowl. I'm going to send you a little bowl. Thank you, mate. Yeah. I think percentage wise, I think it's like 60%.

Some of those rums, man. Yeah, but it's like,%. Some of those rums, man. Yeah. But it's like, it's a Jamaican rum. I can't believe you have that rare nephew. Rare nephew. Sometimes... Actually, I saw this is real. Cause I saw a poster for it outside my gym. I was on the bicycle. This is where Mo goes, I made that up. Yeah. And I saw it and they were promoting it, but also with a, have they got like a new cocktail out of the minute or a new thing out of the minute? There was like a cocktail that they were promoting.

Was it a drink called Ting? It was a drink called Ting? No, no. It's like a grapefruit. I know Ting, but I don't think it's, it was, it was their own rum cocktail that they were kind of advertising on the poster. I remember thinking, oh, I've heard of like companies being called something and son, but not and nephew. So that's why it stuck in my head. I see. But like, so've heard of like companies being called something and son, but not and nephew.

So that's why it stuck in my head. I see. But like, so this is, this is true real stuff. You've got to be careful with this drink though, man. It's strong. Like when I mean like you have to have probably, you know, like you'd have like what's considered a shot. You probably have to have half a shot because it gets going quick and it's a creeper. And I promise you, whenever

people drink this drink for the first time, this is fine. Nothing. People will start doing wild shit once they get drunk off this drink. Like one time we went to Vegas, right? Me and the guys, we had this guy who was a driver, right? So we was like, oh, let's go to like, let's go and get some drinks before. So he's like, yeah, man, I'll take you out to Ligstar. So we go to Ligstar and they've got all the drinks there. So me and the guys, we're all from Ligstar. We're like, oh right, we got rare nephew.

We're like, we've got to get rare nephew. And then he's like, what do you drink? He's like, nah, man, I don't drink. Number bourbon. I drink bourbon. So we're like, listen, try this rare nephew. Yeah. He's like, all right.

So we get the rare nephew. This guy's drinking it. Like he's just pouring it out. Drinking it. We're like, bro, slow down. You we get the very nephew. This guy's drinking it like he's just pouring out drinking it We're like, bro, slow down. You know, you don't drink this Yeah, and I was like you don't drink this drink. It's not that kind of rum like maybe Captain Morgan Yeah, I'm telling you I promise you this drink is a creeper and it gives you a disgusting hangover If you drink it quick, anyway, he starts drinking it. He starts drinking. It's fine We're in Vegas and like we're having the time of our lives. Yeah. I swear to you, I was having the best time of my life, man. Me and all this, I'm there with like

my best friends. Yeah. Babatunde there? Huh? Babatunde there? No, Babatunde weren't there. Babatunde weren't there. He wasn't there. That's a shame. That's a shame. Yeah. Babatunde's not really... We've liked it with Babatunde.

He's not really a party boy like that. He likes a drink though. Oh yeah, you Merk a dragon stout man. So we're in Vegas and then we look at Stan, Stan's in the pool, right? Layed out like this, like, and it was so hot in Vegas. This was Vegas in July. It was so hot. It's like, you know, you open an oven door and there's that heat. That's what we were surrounded by. It was so hot. And he just look at this, this driver. He's like, you know when you open an oven door and there's that heat? Yeah, yeah. That's what we were surrounded by. All the time, yeah. It was so hot and he just look at this driver. He's like, we're like, Stan, you alright? He's like, yeah.

What's happening there, Ray and Nephew? We're like, bro, we told you. Next morning he wakes up with like a disgusting hangover and we're just like, bro, you know, that's Ray and Nephew. That's what it does to you. He's like, nah, man, I don't believe that. I said, bro, you was... How is he still not believing this? Yeah, he never believed that. I said, we said to him, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said, we said's like, nah, man, I don't believe that. I said, bro, you was-

How is he still not believing this? Yeah, he never believed that. I said, we said to him, we was like, bro, you was in the pool out of it. You was out of it. He's like, nah, man, I'm always out of it. I said, bro, you was in the jacuzzi with no bottoms on, bro. That's Ray and nephew. That is it. That's what it does to you. He's like, oh, really? I had no bottoms on? I said, yeah, bro, you took the bottoms off, bro. It was disgusting. Yeah. We always got a bubble in your mouth bubbles up your ass. Yeah, man. Yeah.

You guys need to try the brand nephew. You're yeah. That's but like pace yourself. Yeah. Make sure you got nothing to do next day. Now I think of it. Everyone on that very nephew poster was laughing their heads off. Oh yeah.

Yeah. Yeah. Yeah. Yeah. Yeah. Carnival like you go nine hill climb. Yeah. Yeah.

Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Make sure you've got nothing to do the next day. Now I think about it, everyone on that rain nephew poster was laughing their heads off. Oh yeah, yeah, yeah. It's good times. Yeah, yeah, yeah. Carnival, like you got a 9 Hill Carnival, everyone's drinking a bit of rain nephew or magnum. Yeah, man. Yeah. Good vibes. I've got a bottle of Jack Iron at home. What's that? A rum. Caribbean rum. I mean, it looks horrible. It looks so strong.

You know, there's a Caribbean rum that is like 80% proof. Yeah. Yeah. And when we did the big nasty show, like you can only get it from Jamaica. It's called a Jan Crow Bati. Yeah. And it's like, you know, like you make, you make the rum and then you've got the afters, which is meant to be the waste. Right.

But people drink this in Jamaica. Yeah. And apparently it's like so strong. And I remember everyone trying to source it. And it was so funny seeing all these people like in TV and it's like, um, big nasty. Why can't we find some of the, um, Jan Crow's batty? We arrived at your dream dessert. Yes, my dream dessert.

And you say you like stuff sweet. We've heard that from you. Yes, my dream dessert. And you say you like stuff sweets. We've heard that from you. This is looking good. It's gotta be, um, apple crumble and custard. 90% crumble though. Wow. I need the, I need 90% crumble, 10% apple. This is huge. Yes. Yes. We've never had, look, apple crumbles come up a fair bit. It's a classic dessert. Yes. But no one's ever requested 90% of the crumble. I need all the crumble, bro.

I can't because you know what it is. Yeah. Shouldn't that be called crumble apple then? Maybe. Yeah. Yeah. We should petition for that. Yeah.

Yeah, man. Do I am. What's it called? The gov.org. Yeah, man. Let's do that, man. If it gets 100 signatures, it has to go to parliament. 100% man. Give Mr. Kip in time to do bro. What the fuck has he been doing man? All this time bro. Making them little finger, them finger joints. He hasn't even been getting his nephew in on stuff. Kipling a nephew. Kipling a nephew. Get the nephew in.

That Apple crumble and custard, 90% crumble. Especially with the custard. I don't mind if you have ice cream, but I do like with custard. One of my favorites though, is from a place called Bagel King. Again, it's in Wharf Road. Bagel King is open 24 seven. Like you can go there, like four in the morning, they're open. And you can get cake and custard at this time.

They make it for you hot. You can also get, you remember like school cake, cake you had in school, like with icing with the sprinkles. You can get that with custard, get chocolate cake and custard. So a lot of times, predominantly, mainly in my early 20s, when I'd go out with my friends, it would always end... So a lot of the clubs we would go to, would always be in central London, Oxford Street.

Some of them was like in East Central, when they would have like events. Then after, like you'd be like, you'd be like, where you not going? Everyone would go Bagel King. So everyone turns up in Bagel King. So you're like, yeah, we'll go in Bagel King. Yeah. So you might see a girl, you're like, you're right. We'll go in Bagel King. Catch her in Bagel King. It's a bit like how, you know, that's a, that's a smooth move. Oh no, everyone was there. So you know, like, you know, like, you know, like when you go out and there's a girl that let's say you've seen and you wanted to approach her, but you're like, everyone's around, but you're like, I know she's going

to be there later. So that would be the vibe. Do you know what I mean? You'd be like, you got Bagel King? Yeah. I'll probably see him Bagel King. Why is it better then to talk to her in Bagel King? If everyone's going to Bagel King, surely everyone's around still.

Yeah, they are. But some, some, not everyone would go Bagel King, but the majority, because it was in South London. And there's this thing that like, if you're from South London, like we go everywhere in it. So if the, the rave you went to was in like Oxford street or maybe like East central, like, cause they have a lot of like events in that bank on the Saturdays and Sundays, right? So that you like, you're probably going to, you're from South, so you guys are from South... You're going to Bagel King, 100%. If she said maybe she's from Northwest London, chances are she's not, because she's going in a different direction. But some girls still would, because it was like, everyone's going there. It's like the after party a little bit.

You turn up outside Bagel King. I don't know if it's like this now. I haven't been there in years, but like, especially like, you know, you got to a rave, everyone's there. Everyone's there. And you got a member, like, you got a drug dealer's there and they didn't even go to the rave. They're just out. You know what I mean?

They're working late nights. They're outside. Yeah, yeah, yeah. They're outside. And then what you'd get in like, my go-to order would normally be chicken escalope in cocoa bread. So cocoa bread is like, my go-to order would normally be chicken escalope in cocoa bread. So cocoa bread is like, it's soft, soft bread. It's a bit like, you guys have ever had a

hard dough bread? You ever had that? We've talked about hard dough bread on this show. It's a little bit like that, but it's like, you can drink Magnum wine and get harder bread. Yeah, bro. Come on, man. Yeah, well, that's a good night in, you know. Trust me, man. This girl arriving at Bagel King on your Saturday with a pint of magnum. She's like, Oh no, that's a good night in, man. I was going to get pregnant, boy. 100% man. But like you go Bagel King, chicken Escalope. You might get a Guinness punch. You're familiar with Guinness punch. You get a Guinness punch and then you'd probably get like a dessert, which would be, uh, I'd always get cake and custard. So you get cake and custard, apple crumble and custard and it'd be packed. It'd be packed in there. Everyone's in there, but that would be the go-to place. So, you know, you've got the guys outside. It's a bit like,

you know how you've got like American films and it's like everyone's all chilling at the diner. You know what I mean? Like everyone's at the diner. It's a little bit like the UK hood equivalent of that basically, isn't it? It's mad. I actually don't think I see many people get bagels in there. Do you know what I mean? No, real talk. Like you'd see someone get a bagel and you'd be like, oh right, you really get a bagel.

What the fuck? Yeah. Do you know what I mean? But then there was like a little bit of a beef because there was another place. Brick Lane, they have a place and they do the salt beef bagel. And that was always like, you know, some of my friends from East London would be like, nah man, it's all about the salt beef bagel in East. Cause they'd always have this rivalry against East and South sometimes.

It was a beef beef. So it'd be like, yeah, like go get the salt beef bagel bro, it's the best one. And then Weeby from South said, nah bro, bagel king's the best. Nah, you gotta go bagel king. When you're young, one of your friends is the only driver in the group, five of you in the car after a rave, you kind of go Bagel King. Everyone was there. It was like the cool place to hang out as well. But yeah, again, it does, uh, apple crumble and custard with 90% like crumble. You get the custard on top and the custard

would be hot, hot, hot. So the custard's hot, is the crumble cold or is the crumble hot as well? No, no, they heat up, they heat up for you in the microwave. So is this what you want for your dream menu? You want hot crumble, hot custard? Yeah. Yeah. You can't have cold custard. I do. Really? Yeah. That's crazy. Hot crumble, cold custard or ice cream. Because it's the same as ice cream.

It's not the same, man. It's more thick. It's more thick. Ah, come on. Cold custard. Ice cream is just very cold custard. Ah, cold custard reminds me of shows like Brainiac when they used to do experiments. You remember, you remember that Brainiac? Yeah. I remember one time they filled a whole swimming pool with custard and tried to walk on it. Did you see that? Yeah. I saw that episode. Great episode. Sky one and that. You know what's going on, man. Yeah, man. Yeah. Yeah. Yeah. Yeah. I watched that when I got home. Cold custard. Was it man. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. I watched that when I got home. Cold custard.

Was it Richard Hammond? Was it Richard Hammond? Was it Richard Hammond? There was another guy on there. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. John Tickle. John Tickle was on there as well. And he was straight to the point. There was no vibes. There was no laughter. Nothing. He said, we're walking on custard and action. Yeah, man. Great program.

Yeah. It was the first time I've thought about Brainiac in about 15 years. Yeah, man. Brainiac. That was a really good program, man. Great program. Yeah. It was the first time I thought about Brainiac in about 15 years. Yeah, man. That was a really good program, man. Really, really good. But that's what custard reminds you of. Yes. Yeah. Like cold custard though. Cause they tried to fill up the pool and they tried to walk on there. But I do like custard. I like that. What's the brand one? What's the really expensive brand? Is it Ambrosia? Ambrosia. There's Birds as well, right? Yeah. Ambrosia. Ambrosia rice pudding as well. Oh, rice pudding. Yeah. I had some rice pudding recently on the weekend, man. Yeah. Yeah. I felt like putting on heartbeat, bro. I was just like, yeah, man. I don't have rice pudding a lot, but it feels like a real old school dish. You know what I mean? Like I feel like I'm in the Hovis advert. You remember the old hovis adverts Yeah, the boys is like pushing up the back up the hill and stuff. It's all and then he gets home

He's like I've been fucking pushing this bunch since school. Yeah, I remember that. Yeah, it was a good advert. Yeah, yeah. I'm gonna read you your menu back now, see what you feel about it, man. Yeah, let's do it, man. You want sparkling water. You would want bread with salted butter. At the start, you want real sushi, real underlined.

Yeah, man. Main course, your mom's curry chicken and rice with coleslaw. Side dish, ramen from Japan. Drink, sarsaparilla and dessert, apple crumble, 90% crumble with hot custard from Bagel King. Yes, 100%. Fantastic. Feel good about it? Yeah, I think that's a good meal, man. Like I can have that any day of the week, I'd be satisfied. Yeah. There's a nice bit in there. There's a bit of bougie stuff in there. You know what I mean? You've got a bit of, you know, I'm cultured. I've been in Japan. You've got a bit of homely stuff in there. And then there's this stuff that just speaks to my childhood with the, um, the, the apple crumble and custard. Sort of a, you've almost got a whole day in there because, you know,

starting off with a bit of sushi. Oh yeah. Going to your going to your mum's. Yes, yeah, yeah, yeah. And you're going out. And then you have a dessert. Yeah, yeah, yeah. And obviously, you're out with the lads. Come on, let's have it large. Who's doing a couple of lines? Not me, I'm going to get apple crumb and custard. Good, that's a lovely anti-drugs message

to finish the episode off with. Thank you so much, Mo. No, thank you so much, Mo. It's been a pleasure, man. Thanks for having me on, I appreciate it, man. Thank you so much to Mo Gilligan that was a fantastic episode. What a pleasure. I think we got to know Mo better than we've got to know any other guest. Yeah that was a fantastic episode and look you should all go and see Mo on tour. In the moment,

world tour, but this extension he's going all over the UK. You got to go and see it. Moe Gilligan.com for tickets and his new podcast, Moe Gilligan, beginning, middle and end. Go and listen to that as well wherever you get your podcasts. And we can promote those because Moe did not say a couple of cans, the secret ingredient. So thank you Moe. The sarsaparilla was very clearly in a jug in the fridge. Yes. We could have pushed him on a couple of things like custard white was custard coming for yeah

We could have a can how many cans you want? I guess so that would have seen mean-spirited if we tried to back him would have felt mean-spirited. He didn't specify Yeah himself. Yeah, you know, I mean that the peas I guess might come from a can maybe look It might this might be an episode that we get picked up on a lot forever But like yeah, Joe what would happily get Mo back on to defend himself. Yeah, please come back to make his case. So, you know, if that's what happens and we win. Yeah. Thank you very much for listening to the off menu podcast. We will see you again next week. Goodbye. See you next week. Thanks for watching!