Will Arnett

Is your dog's food created to maximize your dog's quality of life or to extend the food's shelf life? It's time to make the switch to Sundays. Sundays was founded by a veterinarian and mom, doctor Tori Waxman, who got tired of seeing so called premium dog food full of fillers and synthetics.

So she designed Sundays, air-dried, real food made in a human-grade kitchen using the same ingredients and care you'd use to cook for yourself and your family. Every bite of Sundays is clean and made from real meat, fruits, and veggies with no kibble. That means no weird ingredients you can't pronounce and no filler. Because your dog deserves food made with care, not in the interest of cost cutting. You just scoop and serve. No freezer, no thawing or prep, no mess.

Just nutrient-rich, clean food that fuels their happiest, healthiest days. So you get more of them to share together. So go right now to Sundaysfordogs dot com slash acast thirty and get thirty percent off your first three orders. Or you can use code ACAST30 at checkout. That's it. 30% off your first order at SundaysforDogs.comslash ACAST30 or use code ACAST30 at checkout.

You know how everything's a subscription now? Music, movies, even socks. I swear if it To continue this ad, please upgrade to Premium Plus Platinum. Uh what? No. Anyway, blue apron. This is a paper listen ad. Please confirm your billing. Oh, that's annoying. At least with the new blue apron, there's no subscription needed. Get delicious meals delivered without the weekly plan. Wait.

No subscription? Keep the flavor. Ditch the subscription. Get 20% off your first two orders with code APRIN20. Terms and conditions apply. Visit blueapron.com/slash terms for more. It's supposed to be boring. One staple of the heart. Great deals at Verizon. The joy just keeps on coming. Right now you can save on four new phones. Critics agree. It's the deal that keeps on giving. Come into Verizon and save on four. Apply at C Verizon.com for details.

Jumpstart your January goals at Whole Foods Market. They have hundreds of yellow sale tags for feel good savings across the store. Explore sales on sustainable wildcot sake salmon fillets, organic boneless chicken breasts, and many more quality finds to support your wellness journey. In fact, Whole Foods Market is the only certified organic national grocer. Shop Whole Foods Market with so many ways to save all month long. Terms apply. This podcast is supported by MIDI Health.

Are you in midlife and feeling dismissed or unheard, or just plain tired of the old healthcare system, you're not alone. For too long, women's serious midlife health issues have been trivialized, ignored, and met with a just deal with it attitude. Many of us have been made to feel ashamed or forgotten. In fact, even today, 75% of women seeking care for menopause and perimenopause issues are left entirely untreated. It's time for a change. It's time for MIDI.

MIDI is not just a healthcare provider. It's a women's telehealth clinic, founded and supported by world class leaders in women's What sets MIDI apart? We are the only women's telehealth brand covered by major insurance companies, making high-quality expert care accessible and affordable for all women. Our clinicians provide one-on-one face-to-face consultations. Where they truly listen to your unique needs.

We offer a full range of holistic data-driven solutions from hormonal therapies and weight loss protocols to lifestyle coaching and preventative health guidance. This isn't one size fits all care. This is care uniquely tailored for you. At MIDI, you will join our patients who feel seen, heard, and prioritized.

You will find that our mission is clear, to help all women thrive in midlife, giving them access to the health care they deserve. Because we believe midlife isn't the middle at all. It's the beginning of your second act. Ready to feel your best and write your second act script? Visit joinmidi.com today to book your personalized insurance-covered virtual visit. That's joinmidi.com. MIDI, the care women deserve.

Welcome to the off menu podcast, taking the crepes of um conversation, adding the sugar of friendship, and squeezing over the lemon juice of humour, James. A traditional. Yeah. Trad trud correct. Or pancake, we should say pancake. That is it, Gamble. My name is James A. Castle. Together we own a dream restaurant. And every single week we invited a guest and asking a favour ever start a main course dessert, side dish, and drink, not in that order, and this week our guest is

Will Arnett! Will Arnett International Trash, James. Absolute comedy royalty, in my opinion. Very excited to be. And mine. Yes, yes. Sorry. I I I don't want to speak on uh speak on your behalf. No, but I think I think we're on the podcast together, we have a shared opinion. Everything we say is our opinion. Okay. That's fair that's interesting. That's an interesting new spin on it. Yeah. As we move forward at the same opinions. Yes.

Okay. Not Benito's though. No we don't we don't share Benito Oh dear God. The spiciest of opinions that go. I imagine if we share Benito's opinions, that'd be bad. I mean Arrested Development, Bo Jack Horseman, Blades of Glory. The list goes on, he's done so many amazing things and most recently Firty Rock of course, Ed Specialist Subject on Mastermind, nothing gets past this guy.

'Cause we have the same opinion, do we have the same knowledge as well? Does that mean I did better on Mastermind now? You did pretty well anyway, didn't you? No, I was second from bottom. Well I was joint second, so so was I technically. We're the same. We're the same. Brothers. Is this thing on is Will's new film? Which um is causing quite a stir here in the UK because the inspiration for it is the life of

Our comedian, John Bishop. Our comedian. He's ours. Yeah. I thought you were going into sort of um liver puddle slang there. Oh I like our our comedian our kid. Yeah. Yeah. Oh I should have I should have done that actually. Apologies to Liverpool that I didn't see that trick. Although isn't it more Manchester? Midlands, no, that's where I'm from, Belito.

Benito, your opinions are not our opinions. So whatever you say is wrong. Maybe I'm wrong. Well I apologize to the people of Liverpool, but I will not apologise for saying that is this thing on is

Loosely based on John Bishop's story. Yes, which is very exciting. It's uh a man who his marriage is in trouble. Yeah. And he starts doing stand up comedy. And you see how that affects his relationship with not just his wife, the everyone in his life. And and with himself. Opposite of my life. You you did did comedy and then got married? Yeah, I d I did comedy, got married and now my comedy's in trouble.

Yeah, well that's that's that's yeah. That's really um I mean the the listeners didn't know that. But yeah, hot news. Hot news. Ed's comedy's in trouble. My comedy's in trouble. And when Will's in, I'll be asking if he wants to make another film. Yeah. Based on a happy stand up comedian who then goes into a happy marriage. And his company's in trouble. Yeah. What would you call it? Is this thing thing on?

You can go and see that. Friday the thirtieth of January it starts in cinemas. That's across the UK if you're listening in the UK Bradley Cooper's directed it, James. Will Arnett's in it. It's based on the life of John Bish. Laura Dern's in it. I hope John Bishop gets invited to the Oscars'cause Kieran Hines is in it. Bradley Cooper's got a good track. Chloe Radcliffe's in it, our friend. Chloe Radcliffe, our friend. Shout out to Radcliffe. But

Will Bish go to the Oscars? Oh yeah. That's that's what the whole country's thinking. Our comedian, John Bishop, will he end up on the red carpet car carpet? Well that's a shame, isn't it? Because there's the red carpet for the stars and then there's a bit that's there's just a red car. It's red carpet.

And bread and all sorts. They make you eat loads of carbs. I thought it was a bit where there's just a car. He's in the car park. The red car bit. Yeah, he's in the car park. John Bishop. Yeah. Johnny Bish. We've not had Bish on. We've got to get Bish on now that we've had Will on. I can't believe we've not had Bish on, our comedian. Yeah. But we've had Will Arnett on, who's playing a John Bish style character. He's someone else's comedian, Will Arnett, and actor.

Look, we should g people will be excited about this episode and we're banging on. Yeah. Sorry guys. We're getting in the way. Secret ingredient. Secret ingredient is club source because of Innovester Development. He is reading the menu.

uh to his mother, Lucille, and everything is with Club Sauce and he really delivers it in such a hilarious way. It's a great, great moment in a classic comedy show. So Club Sauce is the secret ingredient. We hope he doesn't say it. We really hope he doesn't say it. Like a Batman. Oh fuck we gotta we've gotta talk about Lego Batman. It's the first episode of series fifteen, James. Holy smokes and

Not for nothing. It's our first episode in a new studio, even if some episodes have already gone out. Yeah. With us being in the studio. This is our first one. Yeah. Um so big start to series fifteen. And uh this studio of course looks the way it does because It's gonna be on YouTube. These ep these full episodes are gonna be on YouTube. Ben wants it to look as nice as possible.

naturally uh I I mean I hate it. Yeah, James hates it. I mean I don't I don't like having to film them. Yeah. Uh I feel all Washed up and awful. It's not like we have makeup or anything, so I'll probably look washed out and we're gonna look like absolute shia.

And like Also I'm not well today and I'm tired. I didn't sleep well. So I look like a fucking Easter Island head. So enjoy that. He look he looks beautiful. I know that won't surprise anyone. But uh I feel I feel awful. He feels awful. So like if you want to see us Both feeling awful and like just like ha absolutely hating the fact that Ben's made us uh film the episodes now. Go on YouTube and you can see just how much we're I I guess

Hopefully not hating our lives. I think we'll be quite excited to speak to Will. Oh so excited. But um yeah, we we won't be happy that it's being filmed. Yes. But watch it on YouTube tomorrow. Yeah, watch on YouTube tomorrow. You've got to make sure you do that. Or just put it on and just walk out of the room. Yeah, either way. Yeah, yeah. Works for us. This is the off menu menu of Willow.

Welcome, Will, to the Dream Restaurant. Can I just say Can I could we just comment on Ben for a second? We should, yeah. Welcome Will on that to the Dream Vestrop me expanding you for some time. Please comment on Ben. Well, he's just he operates with uh excellence. Yes. And professionalism. He was like, You guys want to dick around. I need to take care of the class. Yeah. And I'm happy to entertain all your BS.

But I'm gonna do what I need to do to be professional. Yeah. And I feel like I stepped in his way. Yeah. And I And he's like that socially. I apologize. He's like that socially as well, Will. Like when we have some time off, maybe we'll go for a meal. Yeah. The professionalism never stops. What I'm saying is he's he's not a good hang. Yeah, okay, wow. Poor man. Very serious. By the way, by the look on his face, news to him Not news to him.

It was for the listener, Will said, Are we recorded? And Ben's response was, We can be. Yeah. With a a hint of sass to it. It there was a hint of sass. There was a little bit a and I it's funny, I I don't think I've ever had that response. And I found it to be refreshing and simultaneously quite insolent. Yes.

He's an insolent little lad. So I I anyway, the point is I'm beginning this whole experience quite confused about how I how I feel. Well all of our North American guests are normally quite confused by by the whole podcast, yeah, to be honest. But the concept of the podcast or just this one? Not the concept of the podcast. Uh but yeah, certainly I mean James is sometimes quite a confusing guy. I have to translate for quite a lot of Is that right? Usually, but I love that Ben's the one this time.

For me it's refreshing. This isn't just refreshing for you, Willis is I'm not I'm not really confused and please don't let me together with all the North American p uh guests you've had on because most of them are dull Uh I will say not true. Uh um but also yeah, and thank you for winking.

Crazy that you winked and agreed with me. Yeah, I know. I know. I mean what an what an affront to all your former North American guys. But uh I will say so I you know, I what I thought was when they told me that I was gonna do this, I thought Erroneously. that we were going to enjoy the meal. And I'm I'm not the first obviously who thought that few people have thought that. So I skipped uh Oh no. I skipped a meal.

So I'm famished. Yeah, and it's the worst way to do this podcast is hungry because we're gonna be talking about the food and there's gonna be some stomach gurgles on on Mike. Yeah. But I am gonna eat afterwards. Yeah, no you should. I'm gonna have and I'm gonna get as close as I can to this meal that we're gonna talk about. My Oh that's good. Yeah. That is good. Is that true? People obviously do go and like have

Eat after the podcast, but no one goes, I'm gonna try and replicate it as close as possible. This is great. Well the question is is d are these are people who clearly don't know how to manifest. Yeah. You know, you have to put out into the world what you want. Yeah. And then it will come into your experience. And that is my belief. Billion dollars. And for me

It's just it's just about really keep keeping that idea alive, billion dollars. You know what I mean? I don't know. I guess I've I was I guess I've always just billion dollars believed that. But well you're gonna start with the male afterwards and then race boat. I think that I race boat. I don't even know what that means. Race boat. You sound like a twelve year old boy now. And I'd like to have and a race boat.

And a new jumper. I see what I see. Race boat, I'm imagining one of the like the really slim race boats. Three guys. Yeah, yeah, yeah. Yeah. And it's bouncing. Three guys operate a boat. Like I mean I guess It one's navigating? Uh huh. Uh one's having a really good time. One's just there for enjoyment. Yeah, yeah, yeah. Or maybe DJing. Yeah. Yeah.

You can go on a race boat on the Thames and when you go right past like where the M I five building used to be, they play the James Bond theme tune. Is that true? Can you take a race boat on the Thames? Well, i someone else has to drive it, but you can be as a passenger thing, yeah. It's a pretty fast. Oh, it's like a touristy thing then. And they go quite slow for a bit.

And then they go, It's not until we can get to this point that I can really crank it up. And then they get to that point. Crank it up. James Bond theme really loud. Yeah. And uh they go crazy. And they go crazy at first. And then the boats just slap in the water and go for it. It's very I I laugh I couldn't stop laughing. It's pretty funny. One of my f one of the hardest laughs I had

that I've ever had and I've had a few uh in my life. We all have. Yeah. Yes. Uh, was I was walking in Notting Hill on a on a Sunday, like on the Portobello Road years ago. and it was tons of people out. It was like a yeah, it was like a Saturday or Sunday. It was just tons of people walking. And th some of those streets as you're going down, you know, down into really the heart of Porto Bell Road. And there was a guy in like an orange Lambeau. Right, like an orange Sherbert Lambeau.

And he's at the light. Tons of people waiting and the light turns green for him. And he cranks, he's got the top down and he's he's got the shades and goes and he goes about twenty yards before he hits him, we're like and stops. And everybody, the inti all the crowd just collectively burst out laughing at this guy. Yeah. And it must have been so humiliating. I mean he must have

His self esteem was low enough that he bought a Lamborghini. Yeah. Uh and then he got humiliated. Yeah. And the tops down. And the top's down, yeah. And the tops down so he could so he could hear it. I mean it was there was no way around it. It was profoundly funny to me. And he manifested that orange light. He did. Yeah. He did. Yeah. Speaking of things that make us laugh. Okay. Your new film.

Is this thing still on? Is this forgotten? Great. Still on. Yeah. Is this thing still on? We we've thought about it. Is this thing still on? We have we joked that that would be the funny you said that. Yeah. Um yeah, is this thing on uh We're very excited about it in this country. I mean we would be anyway,'cause Bradley Cup is directing it, you're in it, it's recipes for success. But Also

John Bishop. Yeah, John Bishop. The great John Bishop. It's you know, it should be pointed out, it's like inspired by his life, not about his life. But like it's you know, it's crazy for us. But there's a there's a Bish movie. I know. We love Bish. Yeah. We love the Bish. Yeah, love the Bish. And uh it I crazily enough, I met him over a meal. Um just to tie back. And um

Thank you, Ben. Absolutely. And um just nothing. Yeah. Um and and uh and I met him over a meal. I was on a I was on a barge in Amsterdam. True story, having having lunch. on a barge and uh or one of those canal boats, not a barge, I guess. Be funny, an open barge just with a table. And John Bishop's thing. And it's me and John Bishop. Just the two of us. And the candle we candle it keeps going out.

Because n because of the wind. Yeah, it is riding. It starts writing. So that's in this still on, is that is John Bitch? Um So we're on a barge and he told me the story we met through a mutual friend and he told me the story of how he became a stand-up. which I found really inspiring. And um that's how it happened. And so his story of that was kind of the kicking off point of inspiring us uh to to write this film. Uh

I I immediately called my running partner Mark Chappell, um, who we're talking about before the show. He's a uh great guy, r hilarious writer and we worked together many times before. I said, We gotta do this movie about John Bishop, do you know his story? He said, I've been thinking about that. I know that story.

And I've wanted to do something. So that's how we started. And we brought Bradley Uh we were talking about with Bradley, sort of sent him this stuff that we've been working on and he said, Great, can I come in and Um what you guys have written as shit. Um Do you mind if I write a a good script? Yeah. Um not how that went down. But uh and uh Mark always jokes, he's like, If Bradley hadn't come on we would have made a

fairly decent romantic comedy. But it is true. J Bradley came on and we uh we made this movie. So yeah, but it's Bish at the heart of it. So, you know, I've been here in London. We've we've had the premiere of the at the London Film Festival. We uh done some press and it's been great hanging out with Bish and

after all these years. That was seven years ago. Yeah. And and now we're here we are and I can't believe that it actually happened. Was there any talk of you going full bish and doing doing the Scouse accent? Uh there was there was never talk of Put it this way, I don't think I have the guts to go full bish. Not many people have the guts to go full Bish. Even Bish sometimes is like I'd like to see it. I'd love to see it.

Uh no, yeah, he uh no there wasn't. We we toyed with it early on, like, oh do we'cause he's from Liverpool, Scouser obviously, and then he was living outside of Manchester and do we do that? And I d we just didn't want it to feel You know, full Monty. Yeah. You know what I mean? Oh, due respect to Full Monty, great movie. We wanted to we didn't want it it wasn't that wasn't the story we were telling. Mm-hmm. You know? Um people who wrote the Full Monte are from that.

background. I think it's in shape of it. And so if you're writing it, you wanna write what you know and not just go, let's imagine what Yeah, yeah. That's exactly what I meant, which is like we want to do it justice in that way. And then if I'm doing it, I'm trying to do an accent to do to try to go full bish. Yeah. It's a dangerous accent to try and to try and do. It's very it's hard. It's har it's really hard. It's even hard for people from Liverpool to do. Yeah. I would like

Uh I mean n to not do it as a sequel, but for you guys to make uh just the John Bishop story and you do go full Bish and do it in Liverpool and in a in a kind of wet hot American summer style mm, which I'm probably thinking of because of uh well all the people Brad Bradley was in that wasn't he? Yeah Bradley was yeah so like um but like I I would like to see like that kind of you do a a film like that

about Bishop's Life where you just do play John Bishop, do the voice as well. And kind of arch. A little bit arch you mean? Yeah, a little bit of a like a spoof film. It's like merely you're allowed to just be as silly as possible. Do you tell requests for films ever? I uh why we we just opened a request line. Yeah. We have a hotline fully manned twenty four hours a day. Yeah. Uh we have a whole team of people and um and then we also have a website. Yeah. And uh yeah.

And then we also do well I also do in-home requests. So if people reach out and you sign up and then I come to your home and you pitch me at your house. Yeah. Well

We always start with still or sparkling water, will our net? Do you have a preference? Yeah. Don't even joke, because this has happened to us before. Really? Yeah, where a guest just goes, Yeah. Is it true? Yeah, yeah. It's like a one word answer. We've had I mean look y you've you've got your own podcast, you know how this how how this world works.

But sometimes guests have no idea. Well to answer your question sparkling. Lovely. What did you think? Did you did you if you had had to guess I think sparkling I think I would have gone with sparkling. Yeah. And tell me why. Okay. Just based as a as a thin slice, as just a first impression why you would think I'd go sparkly. I'll be honest, well. Yep. This is my answer.'C we we've only uh just met, but

But I demand I demand rigorous honesty. I've got a pre existing parasocial relationship with your work. So I would say that I would all I would think Job, Bo Jack, a lot of your characters would have sparkling. I can't imagine those characters

choosing still water. Yeah. And I I you know, your character in Blades of Glory is definitely having sparkling water. So I gotta assume you get cast in those roles for a reason and you're a sparkling water guy. Yeah. That's why I that's what I would assume. I I can I just say something and I mean this. I appreciate the candor.

Personally, I think you you're a very well put together man. You're stylish. Thank you. And I can't imagine you having still water. I imagine you sitting on a piazza in Rome, maybe sipping a sipping a sparkling. Thank you. Yeah. By the way, not styled clothing from anywhere. This is this is all mine. A lot of you guys come in styled by their stylist and the other this legitimately this is me. Yeah. Tell me. Ben's been styled by a stylist today. Has he? Yeah.

Um okay. And still has eyesight. Like still in full. Did you get change in the dark? No, okay. Ben Ben looks very good, I must say. Ben looks good, he always looks good. He's got a good is that a corduroy? It is. If you want it to be. Yeah. We can be. Yeah. It can be if you want it to be. Well By the way, um

Now did you guys when you decided to d this studio is quite nice. I mean I I f I feel honored to be in the in the new space, the renovated space. Yes, you're the first you're the first guest. I'll be honest. I've this is the first time I've seen it today because normally it's so we used to have a big table in here and we'd all sit around a table. But I thought this wall was gonna go.

Is what I thought. So it's quite it's quite tight in here, isn't it? You guys are quite sorry, I just got this from the bookshelf. I hope you guys are I just Stacy Dooley's book, Dear Minnie. Yes. You're reading that now. Have you guys had a chance? No, but we have interviewed. Oh Sarah Pasco, I know Sarah Pasco. Are you gonna do a Sarah Pasco movie? That would be good bas based on Sarah's life. Oh by the way

Legend. Yes, total legend. Has he been on the he's been on the pod? I just saw him last night. He was at the screening last night. Richard E. Grant we're talking about. Richard E. Grant. Well maybe if you guys air any of the video, they might be able to see that. Oh yeah, yeah. Just for the audio now. Presentationally. I don't normally just hold it up for people like this.

Have you seen it That's how you met him last night. You were just holding it outside of his house. Yeah. With a marker with a Sharpie. Um and he um He came to the screening last night. I had the chance to meet him years ago and um Richard Grant is my favorite uh Richard Grant with the L and I is my favorite film of all time. Hm anyway they s he surprised me and he came to the screening last night and it was an unbelievable thrill. I came down and he was there in the green room.

And he's and he was very complimentary about the film and he gave me a big hug and it And to think that what seventeen year old me would have thought when I s I saw that film when it came out, that he came to a screening of our film. blew me away. It was a real life moment. I'm still riding the high right now. And also the drug.

Yeah. But I'm running two highs. Yeah, yeah, yeah. And that's that's good. The double highs. Oh, it's incredible. What's been the biggest one of those moments you've had in your career? That's a big that that's a really big one for me. Um I've had a few you know, I really get so struck by by uh sp you know, f sporting figures like athletes and people who in that. So there's a guy, there's a Canadian hockey player called Wendell Clark who's been my idol forever. And I

I finally and I spent a lot of time around the Toronto Maple Leaves are my team. So he was the captain and he was just a great, incredible all around player, fighter, tough goal scorer, just a uh just a salts of the earth dude. And I met him last year.

About a year and a half ago and it was in one of those things that was incredible. And and I'd been around the team a lot and all that but for r we kept missing each other for years. And I was in an elevator and he got in and I saw him come in and he stood in front of me like this. And then turned around, he was facing out'cause we were in the elevator. I was behind, I was with my dad.

And then his wife looked over and saw and saw me and then she nudged him and he turned around and we we embraced and got off the elevator and it was a mind blow. And then uh Jurgen Klopp from Liverpool, who was the manager of Liverpool. Yes. Yeah. And then he and I and yeah. Was Bash that? Bishop Well actually.

He told me last night Bish was there, but he was in the stands and I didn't know he was there. And I was down I happened to be on the pitch. Uh it was Jurgen's season. He happened to happen to be on the pitch. Yeah, I mean I wasn't I I didn't think I was gonna start at all, but there was no

I mean, y you know, you never think you're gonna start. You have a good week of training. Take your boots with you, right? Just take your boots and you've had a good week and you know you've trained hard with the lads and th and then and you never know,'cause you know, you never know what the skip's gonna you know w what what the you know, what the gaffer wants to do, you know what I mean? Yeah.

Anyway, so that was another thrill, Jurgen Klopp. Pops or bread. Pop-lums or bread, Will on it. Pop-nums or bread. What did he say? He he said poppa doms or bread. This is uh the the course at the beginning. You're either being brought brought poppedoms or bread. Papa doms or bread. Yes. Bread. I think.

And don't worry, everyone always needs a translation from what James has said. Well also it's I mean it's the sure sheer volume and not just the volume in s in terms of sound. That sound came at me i in volume. Yes. You know I'll I'll be honest it's the first time we've done it in this space.

Mm-hmm. Did you find it loud? I did, you know, I found it really loud. I hated it the most I've ever hated it. Yeah. And also I was taking a sip of water, so I nearly I nearly spat on you. Would have been great to have a spit take. Yeah, it would have been good. That's the clip sorted. I was I w it is. Yeah. I was I think at the end we should all try spit takes. Yeah. Okay. I think so. But I did a I tried to do one yesterday and I ended I knew something was coming up.

And so the guy said something and then I and then I afterwards filled my mouth with sparkling water and then did a spit take. A sparkling sp uh spit take is rare. I mean it's the Cadillac of Spit Takes. Because it cut it comes out and it's got something to it. Yeah. Which is the again to go not to go back to sparkling water'cause we moved on, we're in bread, but but really sparkling water. I mean, it just dances in your mouth. Yeah. Spit takes only really work with all liquid I find though.

Yeah. You can't do a food spit take particularly, I don't think. No, no, it's not good. It's I mean it wouldn't be it wouldn't be great with uh any really any kind of food would be pretty gross, you know? Scrambled out. Revolting. Yeah, but what's the grossest thing you've had to do with food on Canva? And is it the mustard Parmesan thing from University Development? That was pretty rough. That was that was pretty rough. Here's a question about that. Yeah.

Uh thank you for teeing yourself up. He will. He will he will do that. I like it. I like it a lot. You better get you stuck. By the way, I you know, I have a podcast. And we I often say Is that why we're putting the ad in for your podcast? You're not gonna go, Oh, smart, let's get it now on Sirius X M wherever you get podcasts. And switch over to smartless mobile. I don't know what kind of service you guys have on your phone. Anyway, uh'cause if I did something that would be gross. Yes.

But I also do uh I go I've started doing this thing I noticed on the podcast which drives me crazy. I go, Let me ask you a question And I'm like, Why don't I just ask the question? What am I doing? We're very bad for stuff like this. Um quite often one of us will ask a question and the other one will say to them, Good question, bro.

Yeah. That's good. I like that. So we'll like we'll gas each other up for a lot of people. Have you ever read comments and stuff about your about the podcast, like on Instagram and stuff? Sometimes you'll read stuff. And I agree with them. People go, I fucking hate Will when he does that. I go, I hate Will when he does that too. I hate me. We're in agreement here. We're in agreement. He looks like shit. I agree. I thought it looked like shit too. Anyway.

Question about arrested development and the mustard and Parmesan. In the Ninja Turtles film that you were in. Thank you so much. At one point your character Also eats mustard and parmesan and there is Careless Whisper by George Michael playing in the background. Who's obviously that is a reference to when it happens in invested development. Whose idea was that?

Obviously mine. Nobody else knew what Yeah. It was j it's sometimes you just look for things to kind of entertain yourself. Yeah. And so that that was like a little Easter egg just for me. And I said, Hey, I think I'm gonna do the mushroom. And they were like, Yeah, go for it. Anyway, uh all right, move that light, like nobody gave a shit. It's a very loose improv feel on the the ninja tackles. And you got the thanks for getting the vibe. It was

Uh those films did well. Yeah. They did well for w for their audience that they uh they did very well. I'm a dedicated Ninja Turtle guy. Is that true? Hero hero titles they were called here. Did you know that? Were they? Teenage mutant hero turtles. No, is that true? That's true. Yeah, it was. Why they didn't want to offend the ninjas. I think they were worried. This this country is crawling with ninjas. I think they were worried that we didn't know what ninjas were.

Is that true? They didn't want us to learn about ninjas. I and I guess the first time you learn about ninjas, ideally it shouldn't be they shouldn't be turtles. Mm-hmm. Well yeah. I mean I Yeah, you don't want to sully, you know, uh the the just the the the legend of ninjas or just the idea of ninjas. You want that to remain as pure as possible. Absolutely. Yeah. Um and I get that.

So bread. You're having bread? So I'm having bread. Do you have a type of bread that is your dream bread? No, I you know, I I so I was thinking about this. I had a really a nice bread last night that I did not in I I didn't partake in because it was late and I knew I was having a big meal. So I but I do often I have a generally my rule is I'll only have bread at a meal if it's warm.

Nice. If it just comes out and it's bread slight if you haven't bothered to warm it up, then I'm not gonna bother eating it. Yeah. And And do you say that to them? Obviously, I go into the kitchen. Yeah. I I but I don't have to say it to them because I have pre made cards that say that. Yeah, that's nice. Yeah. And it's just a nice and you just do one of those kind of like really

And just put it like that, push it forward on the desk, on the counter. I've never done that. I'd love to do that. I know, push something forward. Push something forward like that. Yeah. Yeah. Like a bank robber style where you like you put like the number, the amount, you know, the note. Put the money in the bag. Yeah. Twenty five dollars. Yeah, twenty five. No, and so I have I'd like it to be warm. Mm-hmm. Couple things. Here's also when you open the restaurant before customers get there.

Take the butter out of the fridge. Yeah. Yeah. What are we doing? Yeah, yeah. Stop the it's not gonna go bad from the time you everybody gets there and starts prepping and I sit down for my meal. I don't need it. I don't need it to spread across my ruin the texture of my bread and spread across in little chunks and ball up. Yeah. And now I've got to like take the little the ones that are individually wrapped and warm it with my hands. Yeah. Yeah. So I can And that goes for toast too. Guess what?

Butter it before you bring it to the table for me, please. Oh, you like it pre-buttered? Absolutely. I want it to come buttered. Otherwise What are we doing? Yeah. But how do you are we civilized or not? How do you know that the restaurant know how much butter you like on your taste? They they they should guess. Mm-hmm. Just in the way that you guess I like sparkling, take a look at me. Yeah. Size you up. Size me up.

Yeah. And go, This guy likes to go deep with butter. Yeah, yeah. I like a nice crispy toast, but then have just Just a thin layer over all of it. I think everybody would pretty much be fine with that. Yeah, yeah. Sure. And you do obviously there are psychos out there that like dry toast. Well who are those I mean who are those people?

We want to try to filter those people out anyway. We wanna find we wanna know who you are. Straight to prison. Straight to prison. Yeah. No trial. For more dry bread. And they but the thing is they love it, wouldn't they? Oh, they're dying to go to prison.

Well that sounds lovely, Will. Okay. But oh sorry, the last thing with the bread. I like it when it comes out when those little round like a little round loaf that they cut that they quarter. Yeah. So you cut off a big chunk and it's and then steamy comes out and then you put a nice soft butter on it. And here's the The ultimate, the Everest of warm bread before a meal, a really well made pretzel roll. Oh pretzel bread.

Yeah, yeah, yeah. It is less of a thing here. Maybe. Maybe it's more American. But there's a restaurant in New York that does a pretzel bread. That'll blow your you put it this way, you're gonna wanna button up your socks'cause it might it might blow them off. Yeah, yeah, yeah. Wanna shout out the restaurant? The strip house on twelfth street in New York between university and fifth have. My for me, pound for pound, best steak in America.

Wow. Yeah. And people have all these other big fancy names. This is they consistency is key with a restaurant. We all know that. We're all in the restaurant business. And It is just consistently fantastic the way they the way they go. Just amazing. I don't trust a lot of restaurants to to to order medium rare anymore. Okay. Because they can't get it right. Yeah. But strip house I go medium rare because they do it right.

And the pretzel roll blows you say. The pretzel roll. This is I mean to quote Many great people forget about it. But yeah, you got you gotta Ben laughed. Gotta laugh at Ben We start your menu proper now, Will, your dream starter.

Anything specific? Is it from a specific place like the bread one? This one is not from a specific place. Mm-hmm. It's just it needs to be uh well it needs to just be well done. I I I don't mean cooked well done. I mean it needs to be well made. And that is, and I'm gonna go uh a lot of my stuff I'm gonna do is are gonna be pr are fairly classic. Yeah. Classic never goes out of style. True. And uh I guess. Thank you.

Framed. I send it to you guys framed. Mean meanwhile doing that. Um another laugh out of Ben. Yeah. Just for the record. Chalk it up. F T Ruthe. Foie gras. Oh wow. Yeah. Foie gras. Little toast points. Mm. My friend Joe on the way here he says sourdough. I said, great question.

Sure. What was the answer? We're going with sourdough? Could be. Yeah. Doesn't necessarily need to be. Can be just brown toast if you want, but but well, well done little points, you know, triangles. Crunchy. Crunchy. And then Nice, good consistency, not you know, that's that's not like ice cold and chill no no no no no not like like a cold pate, like a beautiful fo like a real foie gras with like a fig jam. Oh nice. Yeah. This is super classic. Very rich. Yeah. Yeah.

And the food as as well. Yeah. Yeah. Oh and the food is too, yeah, you're right. How often are you having foie gras? Is this like a s a special occasion thing or'cause we don't know we don't know the lifestyle you're leading well, you know? Yeah well These days not as much as I'd like to. Mm-hmm. Um there was a time there I feel like I used to have it more. I don't come across it as much. Yeah. You it's not on as many menus as it used to be. I think that people got uh

There's some ethical questions around Foie gras, I guess. Yeah. And if but I don't think a lot of those people who are watching this program or listening to this podcast. Hundreds of them will be. Oh is that true? Yeah. No, no, no, they don't. Tons tons of them. Metric tons of them. Yeah. James has no idea who our audience are. He's not on social media. He's doesn't know the reaction to anything, so tons of things.

Boy, this is the statement he is standing by. Yeah, yeah, yeah. So yeah, they don't have as much, but uh but when you find a real when you find a good restaurant uh that makes a fantastic foie gras, man, stick with it. Yeah. So I that's for me.

That's it. That's the the bee's knees. Do you ha is there I know you say just as long as it's prepared well, is there a restaurant that you know that you found that does that does a good version of the case? Well I can't sorry, what what what did you say it was?

Foie gras. Yeah, you see you gave it a compliment a minute ago. The bees it's the bees' news. Bees? Yeah. Well done. Yeah. Rest is development reference here. My girlfriend made me promise that if there was an opportunity to do that, I would do that. And it boy did I serve. So what am I just getting sent to prison now?'Cause I don't know.

Is that why is that what is that what's happening now? The problem is, Will, I don't know if you noticed you serve you served up the opportunity, then we moved on and then James made you go back so you could do it. Well no, his timing is amazing. Yeah. Uh not happy with how it turned out. Yeah, of course not. Not sitting here delighted about it. Yeah. But yeah, yeah

She didn't listen to this episode. She would have heard you say bees knees and then it moved on and then she was how has he missed that the scene? End of the relationship. But even my relationship's over or I did that. Can imagine if she's if she listened to it and you came home and she's just sitting like in the front room or I don't know what your situation, but whatever that is, and you come in and she's sitting with her head in her hands in the dark. Yeah. And she says, Can we talk? Yeah.

I'll know I'll know what this is about. I'll be like Manito's fucking fucked me and kept it in the edit. Heavy. I'll have known it was his fault. That'd be heavy. But thanks for letting me do it and uh for resp responding responding nicely to it. You know. There's a lot on your shoulders there. Yeah, yeah, great. Brilliant. There we go. That was for her. Absolutely. That was to bail you out. I want you to be happy. Successfully. Yeah. Okay. Thank you.

So here's the thing with homemade meals. Eating them is great, but all the chopping and measuring and cleanup not so much. With new, one pan assemble and bake meals from Blue Apron, you get all the flavor of homemade meals. With a fraction of the work. Just assemble the pre chopped ingredients, bake in the oven, and enjoy. Shop assemble and bake at blueapron dot com. Get fifty percent off your first two orders with code Apron fifty.

Terms and conditions apply. Visit blueapron.com slash terms for more. Hi, it's Sarah Gibson Tuttle, the founder of All of In June. Can I tell you the one thing that always makes my day better? A fresh manicure. But here's the thing, who has the time or budget to go to the nail salon every week? That's why we created the Olive in June gel manny system. It gives you that same glossy, long lasting manny you get at a salon for so much less.

It comes with everything you need: a pro-level LED lamp, salon grade tools, our damage-free gel polish that lasts up to 21 days. Just prep, paint, cure, and you're good to go. And the best part it's So easy and super affordable. So skip that eighty dollar salon appointment, get that salon quality look at home on your schedule. Head to olivinjune.com slash DIY gel twenty and use code DIY gel twenty for twenty percent off your first gel manny system.

That's olivanjune dot com slash DIY gel twenty. Code DIY gel twenty for twenty percent off your first gel manny system. Everywhere you turn, it's new year, new me. But growth isn't a glow-up trend, it's a practice. Grow Therapy helps you do the real work with licensed therapists who meet you where you are, not where anyone else says you should be. Whether it's your first time in therapy or your 50th,

Grow makes it easier to find a therapist who fits you, not the other way around. They connect you with thousands of independent, licensed therapists across the U.S., offering both virtual and in-person sessions, nights and weekends. You can search by what matters, like insurance, specialty, identity, or availability and get started in as little as two days. And if something comes up, you can cancel up to twenty four hours in advance at no cost.

There are no subscriptions, no long-term commitments. You just pay per session. Grow helps you find therapy on your time. Whatever challenges you're facing, Grow Therapy is here to help. Sessions average about twenty one dollars with insurance and some pay as little as zero dollars depending on their plan. Grow accepts over one hundred insurance plans, including Medicaid in some states.

Visit grow therapy dot com slash acast today to get started. That's grow therapy dot com slash acast. Grow therapy dot com slash acast. Availability and coverage by State and Insurance Plan Hi, it's Mark Bittman from the podcast Food with Mark Bittman. Whole Foods Market is your destination for all things wellness, including high quality organic options to help you make better choices.

So save big with sales on supplements and vitamins, probiotics and protein patterns, supplements geared towards children's wellness, beauty supplements, functional mushrooms and herbs, and much more. Shop All Things Wellness at Whole Foods Market. This podcast is supported by MIDI Health. Are you in midlife and feeling dismissed or

Unheard, or just plain tired of the old healthcare system, you're not alone. For too long, women's serious midlife health issues have been trivialized, ignored, and met with a just deal with it attitude. Many of us have been made to feel ashamed or forgotten. In fact, even today, 75% of women seeking care for menopause and perimenopause issues are left entirely untreated. It's time for a change. It's time for MIDI.

MIDI is not just a healthcare provider. It's a women's telehealth clinic, founded and supported by world class leaders in women's What sets MIDI apart? We are the only women's telehealth brand covered by major insurance companies, making high-quality expert care accessible and affordable for all women. Our clinicians provide one-on-one face-to-face consultations.

where they truly listen to your unique needs. We offer a full range of holistic data-driven solutions from hormonal therapies and weight loss protocols to lifestyle coaching and preventative health guidance. This isn't one size fits all care. This is care uniquely tailored for you. At MIDI, you will join our patients who feel seen, heard, and prioritize. You will find that our mission is clear to help all women thrive in midlife, giving them access to the health care they deserve.

Because we believe midlife isn't the middle at all. It's the beginning of your second act. Ready to feel your best and write your second act script? Visit joinmidi.com today to book your personalized insurance-covered virtual visit. That's joinmidi.com. MITY The Care Women Deserve.

Your dream main course. Staying in the classic theme. Please. Because'cause the classics are classics for a reason. Yeah. Frame it. Frabe it. I mean, is there a framing store near here? We can see that. I don't know if you guys have enough wall space for the shit I'm dropping. I'm going a nice Big thick cut. Bone in dry age ribeye. Oh yeah.

Medium rare. The king of the stakes. The king of the stakes. Marbelized. Yeah. Flavor. A little a little charred, as they call it Pittsburgh. Mm. That's what they call it. A little bit charred on the outside. Medium rare on the inside. But not raw. Mm-hmm. Just th the center, the pinkest part obviously. And almost a little bit red at the very same almost. And that

Man, you're gonna that's some good eating. Yeah. I c I'm compl I'm in complete agreement with you uh that's the that's the dream. So that's the dream entree. Yeah. That's the main. Now for those of you just listening. Will is miming how big this steak is. This is the plate. But by the way, sure. Yeah. Sure. If you want to bring me a dry age uh bone in ribeye that's this big Flintstone size. Yeah. Flintstone size. Yeah. Um

I'm gonna eat it. Yeah. Okay. Would you say yabba-dabba-do when you saw it? I wouldn't say yabba-dabba-don't. Let me put it that way. Middle of the plate. Big huh? Juicy. Yeah, yeah, yeah, yeah, yeah. Now you're gonna say you're gonna say, Well, how are you gonna eat that? How are you gonna is it is it coming it's just in its own juices? It's in its own juices. But it's not just ད ད ད ད ད ད ད

Because what you're gonna have on the side, never over top, never put pour it on it in the kitchen, but on the side, so you can do it according to you're gonna make your own assessment when you see the cut of meat when it comes out. This Pittsburgh chart. Beautiful bone in Midamura Ribeye. You have a little pot. Of au poivre.

We wee. Not even heard this word. What? Never heard this word before. Au poivre. Did you do G C S E French? Don't t don't tell him what it is, we're gonna try and make him guess. Oh god. Or Oh. Poivre. Poivre. Poivre, James. Poiv poivre. You definitely studied French, because we all had to study French. Yeah, but poiv how is how's it spelled? P-O-I-V-R-E. Poivre. I bet say uh how do you say It is not short, but...

But that's a big clue. That was a huge clue from you, Will. Pepper pepper sauce. You could have worked it out from what goes with steak, and then you should have worked it out by It's not salt. Eats pepper. That was the biggest of the clues. Because pepper's the opposite of stuff. Oh, you might refer to it as peppercorn. Peppercorn sauce sauce. Is that what you would call it? But a a uh

And that's cute. It's delightful. But it's really au poivre. What's exciting about you doing this voice is it's reminded me that you are our first guest on the podcast. who was in a film the film that gets referenced the most on this podcast. Is that right? Ratatouille gets referenced more on this podcast than any other film. That makes sense. And you are our very first guest who was in Ratatouille. You play a French character in that.

German. German, your character. Horse. Horst. Horst. Who is like an ex convict and no one knows what he did. Yeah. With this sum I killed a man. Yeah. Yeah. Um very exciting to have a lot of people. Yeah, please go for it. But i this is huge for the for the pot. It's a huge moment. you in a booth doing multiple lines all day on your own or was there a No, I was actually in a in a on a sort of a on a stage on a on a a

you know, mixing stage sort of uh recording stage with uh Brad Byrd, the director. Oh yeah. Uh in there with me. Oh. Which was exciting. And and I've told he knows this, but I I've s'cause I've said before I got there I don't know what happened.

I didn't realize that Mike he was like, you know, and I we're going through and he had all the materials there and he take me through all the boards and I was in there and he goes, And obviously, you know, horse is German and I went, Obviously And I Christ and I broke into a sweat. Yeah. And like really quickly I was like a and I you know, I don't I'm not like known for my accents.

And uh or am I and and I um and I so I was like oh shit, like I do like a Germ like a just like a bar tricky like to your friends. So anyway, so I just did it on the spot and like All right, you re he's like, You ready to go? I'm like, Yeah, totally and then kinda got through it. How did that information not get through to you? Is that did you not read the email? The worst representatives. One of them's here today, he's the worst of the bunch.

He's just he's on the thinnest of ice. He's out there right now. Uh he's probably listening. It drives me. Knowing him he's not listening to this. Exactly. Yeah, yeah. He's on his phone scrolling X. X, by the way. What? Come on. X shut up. Named by a four year old. What are you doing? We're gonna go on X. Okay. Fucking ding dong.

Anyway, it's about time someone took that guy down. I mean he's been taking himself down. Yeah. Fuck is he unfunny. He's smart, but fuck is he unfunny. Okay, so here's the other thing. Opov. Yeah. We right. That's in the middle of the plate. And you're probably thinking like you're having that on its own, or are you gonna have some sides with that?

It's not living alone on the plate. It's got a side, but that side needs to be right next to it. You wanna husband it with that. Touching. They touching. They gotta be touching a certain part. And you're gonna understand why. Mm-hmm. Because it it is a nice medium cut, dark golden brown French fry. A pile of them on the side. For a second I thought it was one. Not a single. No, no, no. I'm not insane. anymore. A pile of fries. Yeah. Beautiful. Perfect French fries.

You know, y and you're gonna find a good fry like you're gonna find a good fry like this, like a s sort of a steak free type fry, you're gonna find it in in in France, like in Paris. Yep. In Belgium you'll find a delicious fry.

You'll'cause the you know, with a Mulfrity if you want, you could go that's not what we're having tonight. But I'm saying it's that ca it's that caliber fry on the plate. And the reason being As you start enjoying this delicious steak, the juices start to run. And there's under that under that pile of golden goodness. It starts to pool a little bit. Yeah. With this the steak juice and the au poivre. The peppalcon, if you were.

And it creates this this soggy base of fry that you're then able to put your fork in and now you're applying some soggy. And if you want and I and I might want to do this in this meal, I might Excuse me, and call Beckham. Yeah. And I might get like a thing and I'm and I can taste it now. I might ask for like just a little side of like a creamy horseradish sauce. Every other b not every bite. Every other bite might have a little creamy. And now and now everything's working and it's all soluble.

I love that you're not initially asking for the horseradish. No, I wait. You wait, yeah. You hold off and then you think I'm gonna have that.'Cause you go pure first. Yeah, yeah. And then you start to and then you start to add to it, you know. You're not gonna build a house, you're not gonna build the roof first on a house. No. We've built the foundations of the fries, but the foundations are flooding slightly, aren't they? Yeah. There's a damp basement in there.

Yeah. But it doesn't matter. And and for the fries, what you might have. So for the ones underneath, you got the sauce. You know the for the ones on top, you have a little thing of mayonnaise. Yeah, dip the fries in the mayonnaise. Lovely. At this point You're virtually untouchable. Okay. You're bulletproof now. Yeah. You're in the middle of this and you're thinking, like, we're done. Well, we're not. We're not done? No.

On this other plate, we have a nice little plate of beautifully buttered, kind of almost glistening green beans. Nice. So there's there's a vegetable involved here. Of course. Well there are two'cause there's there's gonna be there's gonna be a late edition that's gonna come over the top. No. This is gonna drive you mad. Okay. This is gonna be hit me.

People are gonna be ripping their headphones off this podcast and going out for this meal. Yeah. You've got the green beans now. And then they put down and this this is something if I see on the menu, I never turn it down. Okay. A beautiful bowl of cream corn. Oh yeah. Oof. Yeah. Old school. Nice. Yeah. Classic cream corn. And that's o obviously also introducing

Another slight liquid element to the plate. If you're putting that on the plate, that's right. You've got the au poivre. Yep. You've got the juices. Mm-hmm. You've got and now you've got the cream corn. Now you've got the cream corn. That's turning into a lovely little melange, isn't it? Oh, it's it's it's a delightful. Yeah. It's a delightful uh It's the uh eaten mess at that point of entrees. It's a savory eaten mess. Yeah, it's a savory eaten mess.

And this cream corn, like how how creamy are we talking? How what what's your perfect type of cream corn? Not too creamy, not runny. Mm-hmm. For me. But also n uh not too you know not too runny and creamy, but also it it it does need to have cream. Sometimes they try to c sometimes they try to skimp on the cream and you're like, Well now you're just serving me niblets of corn. It's the first word in the dish. Yeah.

You've got a lead with you've got a lead with cream, right? Yeah. It almost looks like a fondue. Yeah. It's not. It's not. It's green corn. You want to be able to spoon it on, but you don't want to have to ladle it on. Exactly right. There you go. You're fully on board. Yeah. Frame that. Frame that. I'd love to frame it. Can I ask a question about the bone? But the bone? In the steak. In the stake. In the bone. Thank God.

And then I have follow up questions. Is that true? Yeah, that's it's normally at this point I ask the guests about what sex is like. Okay. If you should do it and it's very command. Yeah, yeah. Yeah.'Cause the steak sounds nice, but hold off. I'll hold off. I want it to be special. Yeah. Yeah. It's got a promise ring. Wow. Yeah.

Like promise to do it. I pr I pr it's a promise ring to myself. Oh okay. I see I see. One day I will do it. Okay. I promise. Good for you. Yeah, yeah. The bone in the stake. Yeah. How big how big is this bone? How what are what are we talking? I mean, it can be six, seven, eight inches. It might be pretty it might be pretty substantial.

Look, I'm not opposed to somebody that you're eating with saying, Hey, do you mind if I bring it back for my dog? You know, that whole bit. Right. People do that whole thing. So you're not you're not picking up the bone and gnawing it, are you? I it depends. Mm. It depends on how much is left on there.'Cause it if if there is some if there's some decent meat and or delicious fat stuck to that bone, I'm gonna go at it. Yeah. And I respect you for that. I'm I'm I'm the guy who's

He's chewing the bone, I think. You are and I'm gonna say to whomever whomever I'm eating with, I look I'm gonna I'm gonna pick this thing up. Yeah. I might I might hit this for a minute. Is there any situation where you wouldn't do that? Where you're worried about sort of politeness or the king? Yeah. King Charles. King Charles, yeah, for meeting with King Charles, yeah.

That's fair. Like a i in some sort of like offici now, look, if we're up at uh you know, wherever it is, where wherever they're f you know, Balmoral or something and it's summertime and we're just kind of chilling out, he's not gonna mind, I don't think. I'm imagining him him in a Hawaiian shirt and shorts at that point. Sure. Although it's drafty. Yeah. I will say.

Balmore. Even in the summer it's quite drafty. Yeah. Yeah. I imagine. It's where most drafts originate. Yeah. F yeah, from Scotland. Where they're all born is that Balmor. So If you are sorry, go ahead dinner with a friend and they're gonna say, Can I take the bone back for my dog? Yeah. If you're s thinking now of all your friends' different dogs for the dream meal, who is the dog you'd most like the bone to go to? Great. Great question.

Do I have a am I thinking of a specific dog? I do I am thinking of a specific dog. And his name is Emerson. Mm-hmm. He's a little bit older. Uh, which actually coincidentally is my middle name. Oh yeah. And uh and he's got this big sort of like uh we still know what it is, like this big kind of

thing on his paw right now. How old is Emerson Emerson? I think he's eleven. Uhhuh. It looks like a tennis ball under his thing, but he's okay. He's you know and uh he's a he's a good boy. He's a he's kind of like a beautiful gray lab. Mm-hmm. Beautiful.

And he would go crazy for it. And he's and I will say,'cause you hear this lot, but he is actually a particularly good boy. Yeah. Yeah,'cause they get told that all the time talks like that. You're a good boy. A lot. I I'cause I hear people hear this today.

Before I came in here I crossed the street with a woman as well and and I could tell that this woman and'cause she'd she was telling her dog that he was a good boy, but I thought I don't know. Yeah. But Emerson is legitimately a good boy. Yeah. That's good. Yeah. Would you uh want the bone to go to Mr. Peanut Butter or not?

Oh from from uh Bojack. Bojak Horseman. Yeah. And he's been on this podcast, Mr. Peanut Butter. Yes. Paul Tompkins has. Yeah, yeah. Has he really? He has? I love Paul Tompkins. He's amazing. He is hilarious. Yeah. He and I used to sit together at the uh Bojack Horseman recordings, like the table reads rather, and Amy Sederis was never there. She was always in New York and she would call in on speakerphone for table reads.

And then sometimes she would read other characters just if they they'd ask her to'cause they would, you know, it'd have all these seconds and they didn't have it cast yet or whatever. And they'd be like, Sure, I'll do it'cause she's the coolest and she'll do anything. And she would take these huge swings with these characters and just go crazy voice. In Paul Thomas I would fucking die. I have so many memories of that. Yeah. She's one of the funniest people ever.

Oh he is but Amy Sidaris. Oh Amy Sidaris is she's she's in Is This Thing On in the film? Yes. Yeah. She is very exciting. Yeah. Um and I I've known her for for ages. I I adore her I adore her. She's so funny. My wife is so obsessed with Amy Siddaris, but mainly so that's you haven't had sex with your wife. I'm holding off. You told me to hold off.

Sorry, your your wife is obsessed with Amy Sidaris. Mainly from the videos of her showing showing you around where she lives and all of the Oh yeah. All of the like plastic food collection she's got and stuff. Dude, uh she's the best. Yeah. So you're not sending Mr Peanut Butter the bone. Emerson's getting it. Yeah, no, no, no. Uh uh I mean he's an animated That would be foolish. Yeah. Like I'm gonna send it to Raphael Bob Waxberg's house, you know, who created the show. Yeah. And

Say, hey, can you send this to the animators? Yeah, and see if they can feed. Right? People would be worried about you at that point, I think. No, I just don't even I'm just trying to sort of Just trying to walk through that like right now, like what that looks like. Like that's They would have to draw the bone, I guess. They would have to copy the bone. Yeah.

Yeah, Bo Jack. That was a lifetime ago. People make remark oh all the time, like all the time did people go like, That's the horse from horsing around. I'm like I know, man I mean I love it, I love it. It's really funny writing in Bob Raphaels. Did you mean to make a horse sound then after you I mean that's legit. But he never even did that. No. It's just like one of those things you're like

What do you mean? Y y y you're just exhausted talking about bojacks. Yeah. Too much. Too much. It's a lot of bojack talk. I shouldn't say too much. I I I mean I l I do obviously love and again he's brilliant and what he wrote was brilliant.

Mm-hmm. Is there anything I I always like it when people get asked this actually, especially actors. Is there a project you've done? How do you how do you like that as a ramp up to a question? I I like to laugh. Yeah. I I like it when other when other people ask this question, so I'm gonna have a go at it. Have a go, man.

Is there some is there something you've done that you don't get asked about enough that you just wish would come up more'cause you're so proud of it? It was it it was something that you think is a hidden gem that Um people don't talk about enough? No hidden gems. No hidden gems. All the gems are on display. No gems. Yeah. That's the problem.

I need to get some gems first and then I'll have then I'll have hidden gems. You're all gems, man. That's why. Uh yeah, I know. It's just like the crown jewels, you're true. You can't see your own gems if you're in the gem box. That's true. Yeah. Frame it. Frame it. Frame it. Yep.

Your dream drink. Speaking of Bojack. Well, it's a tough one like their dream drink. For me, it's non-alcoholic. So what am I gonna say? The American champagne? Sorry, Diet Coke. I actually had a restaurant at a r waiter at a French restaurant say to me once, taking drink orders and echo. Just a die coke from me goes, Ah, American champagne In like the shittiest voice, I swear to God. And I was like, uh thank you for judging me. So yeah, I'd I'd probably stay with the sparkling if pressed.

have I'll have myself a D C but I do I don't mind a non uh like a really good non alcoholic beer. I had a really good one in Switzerland'cause I do like that taste. It's good. So I'll I'll have one of those every once in a while. I forget what the brand was. I look tried to find it. It was really good.

That's the thing with non alcoholic beers, isn't it? When you do find a good one Yeah, you're like, All right. Y you have to write it down straight away. Because otherwise y you're not gonna remember it. Later on, you're gonna be like, Oh my god. Yep. I finally found a good one and now I I I I I've got the same thing. Happened in a bar.

And every time people bring up non alcoholic beers and finding good ones, all I can say to them is go to Cafe Otto in Hackney and hopefully they've got the same one on still'cause I can't remember what it's called. Nice. Which is very and I think I think that was Swiss as well. I might I might call them. Yeah, called Cafe Auto. Cafe Auto in in Hackney. And say what what's the beer that James had? What beer did you have the night where there was a guy performing on the horsehair half?

Yeah. Okay. And then they'll know. Horse hair harp. Yeah. Got it. You had a good night night of that? Great night. Good night. Great night, banging night, just horsehair harp, front to back, start to finish. Hm. Um there's a guy with a really bad cough who uh had to leave and I watched him go up to security and show on an iPad a thing that said, Because my cough is so bad, please can I have a refund? What waiting on the iPad?

Written on the iPad? Yeah. Got a got a massive iPad in bit written on it. He stood in front of security. He wrote it out first while still standing in front of them. And then showed them the iPad that said, Because my cough is so bad, please might have a refund. W a and why didn't he just say it to them? Because his coffee so bad? I have no idea. Was it part of the show? No. Maybe it was part of the show just for me and I feel l lucky.

If that's the case. How how peculiar. But it felt like he just didn't like the horsehair harp. Yeah. Um'cause I hadn't heard him coughing And then all of a sudden the cough came on. Suddenly, as soon as the music started. Classic. This over the top cough, straight to security, asking for Refund. I think anyone who carries an iPad round is a danger.

Anybody who carries one around is you sure certainly we should be suspect of. Yes. But anybody and I mean this, you guys are spending a little bit of time with me now. Yeah. If you take a fucking picture with an iPad. Straight to jail. Preach. You're you're in prison with a dry bread loop. Yeah, yeah, yeah. And you're taking big things. I want that to become like a saying that people now instead of going to prison like

Uh you're gonna be eating a lot of dry you got a lot of dry toast in your future. And then that's you know what I mean? Yeah, That if they eat the dry toast they get sent to prison. Yeah. If that's what they're getting fed in prison, they've landed on their feet. Well the irony is the irony is that when they get there it's only dry toast. Yeah. So we're gonna have to put them in a prison that only serves very wet toast, right? His Majesty's prison system. Yeah.

Isn't isn't bringing a lot of butter. They're not worried about making sure that the prisoners get butter on their toast. Yeah. We got a lot of other things that we're worrying about. We're trying to balance a budget over here, you know? The Chancellor's under fire. You know, NHS is uh all of it underfunded. You know, they're closing down twenty four hour police stations like crazy through London. There's an epidemic of phone theft. Yeah.

And it's all because of middle market, you know, secondhand store and they're sending these European phones into China. Yeah. You know so much about Yeah. Well man, just wake up. Wake up. I say that. Sorry, no, I watched that on Wake Up London. Yeah. No no. And a lot of that is down to butter in prisons as well. It's all about butter in prison. The problem is with but if you give them too much butter in prison that they can squeeze themselves through the bars.

I knew it. As soon as he started saying it and smiling to himself, I was like he's gonna say they can squeeze through the buttons. You must say things to yourself sometimes that make you smile. Of course. Yeah. I'm imagining the image. It's a funny image to me. It's a really fun image. I can't imagine you smiling at your own stuff. You've been very

Just like a slice of toast, very dry. Have I? Yeah. I'll have a smile. I'm a I'm smiling on the inside. Yeah. I get accused of laughing at my own jokes with my friends from time to time. Sometimes the you know, Bateman, this guy, he's an actor. He's been in like What would you know him from? Probably not. He's he's pretty middle of the road, but he um what made me think of him was the mayonnaise.

Just'cause he's so white. Wait, is is uh he he'll often say to me, Jason will often say, uh, Oh, he couldn't get through your own Oh, it's so funny you couldn't get through your own bit. Yeah. It's good to be called out on it now and again, isn't it? Yeah, yeah.

Has there been a particular like a take or something on a film or TV show where you couldn't couldn't get over it? With laugh and win a lot of take. Well the y yeah, a few tim when we used to do arrested velvet back in the day, Tony Hale would make me laugh. He played Buster. He he made us all laugh so much when he would get into character, when he would kinda ramp up to Buster. Like you'd be talking to something, go, Okay guys, here we go.

And we'd be like ready or and and he'd go like this and I'd I'd fucking keel over. So yeah, some of the some of the big laughs. With him it's the nearly touching his face, then not touching his face. All of that when it is like he's about to and then stop it's too much. Tony Hale is brilliant. Mhm. Brilliant guy. But every lovely guy every character in that show was like wild and had something particularly funny about them. So that must have been

A nightmare to try and get through stuff. Yeah, it was it was a a lot of it was quite insane. Yeah. A lot of it's quite insane. Yeah. Crazy times, man. We uh we always have a secret ingredient on the show that if the uh If the guest chooses it as part of their meal they get kicked out of the restaurant. And sometimes we make it relevant to the guest and their past work.

And with you there was like we were sport for choice'cause the amount of food references there is in a lot of stuff you've done, but especially arrested development. Yeah. And your character in particular.

Do you wanna uh'cause we're at the dessert now, do you wanna before we go into desserts have a little guess at what we might have chosen for you that is relevant to your character? And and sorry, this this particular item is a thing that would get me kicked out. If it was on your menu, we'd kick you out of the podcast. Okay.

Um I would say that I'm asking you it now'cause it's too late for it to be on the menu. Well it can't be the mustard and and parmesan because that would be you brought it up so that would be very harsh. That would be that would that would be a low that would be pretty low. So that'd be low. So uh it might be something with club sauce. It's club sauce. Yeah. Was it? Yeah. Straight away. Straight away. How's that feel to get it f straight away? Pretty good, right? You felt pretty good.

I did feel decent about it. I mean uh you know, I I'm paying attention. I could say you feel like I've got I've got an excellent memory. Yeah. Yeah. For stuff that's revolves around me. Yeah, yeah, for all of your artwork. Oh yeah. And stuff that people have said. Yeah. And I love to hold a grudge. Yeah. What's your biggest grudge? My biggest grudge I feel like we're about to hear the term Jason Bateman again. Yeah. I mean I really

I've been trying to undermine him. The fact that he's had so much success despite all the work I've put into to bat shit talk him. Yeah. That for me That's rough. Yeah. That's a tough pill to swallow. Yeah. He's working with Jude Law now. That's gotta be annoying for you. Oh, he and Jude Law are best friends. Oh no. Yeah. And they got this show that everybody loves'cause it's really good. Yeah. And he's really good at it and he directed it really well.

And everybody loves it and it's and he's always does great stuff. This will make you feel good though. I watched it. Yeah. And I loved it. That that does make me feel good. Yeah, that's really good. I almost barped up my my dream meal. If you're an HVAC technician and a call comes in, Granger knows that you need a partner that helps you find the right product, fast and hassle free. And you know that when the first problem of the day is a clanking blower motor, there's no need to break a sweat.

With Granger's easy-to-use website and product details, you're confident you'll soon have everything humming right along. Call 1-800Granger, clickGranger.com, or just stop by. Granger, for the ones who get it done. Hi, it's Sarah Gibson Tuttle, the founder of All of In June. Can I tell you the one thing that always makes my day better? A fresh manicure. But here's the thing, who has the time or budget to go to the nail salon every week?

That's why we created the Olive in June Gel Manny System. It gives you that same glossy, long lasting manny you get at a salon for so much less. It comes with everything you need: a pro-level LED lamp, salon grade tools, our damage-free gel polish that lasts up to 21 days. Just prep, paint, cure, and you're good to go. And the best part it's So easy and super affordable.

So skip that$80 salon appointment, get that salon quality look at home on your schedule. Head to olivinjune.com/slash DIY gel twenty and use code DIY gel twenty for twenty percent off your first gel manny system. That's olivanjune.com/slash DIY gel 20. Code DIY gel 20 for 20% off your first gel manny system.

We're in the dessert. Yeah. Now, this is a fun new thing we're doing on the podcast. Ben and I are doing. Yeah. That we came up with um telepathically. Yeah. Uh God, we made a connection. Is where you gotta guess and I'm gonna be honest with you. And those guys in the other room, that my my whole team who came with me, all twelve of them know what my my dream dessert is. Okay. Okay. And so I want you to just try to and for realsies too. L'espo let's go through the game. So here's the thing.

So going by so already we've got the foie gras, the massive perfectly cooked steak, uh sparkling water. So I think we're we're looking in like Pretty rich, fancy, no messing around, territory. Classics are classic for a reason. Classics are classics for a reason. Classics for a reason. Let's remember that. Classic never goes out of style. I would almost go for Like the perfect chocolate lava cake or something I th you might choose. I think that's a great shout.

That a very I'll n I will not send one back. Yes. If if you brought it to the table at this meal, mm-hmm, I'd say, Ah, fair enough. Yeah. And I would eat it and I'd be delighted with every morsel. Every butt. But it's not it's not it. It's not first choice, but it's in there. It's up there. Okay. You've not mentioned this dessert already this.

I would never do that. No. Either. You would not do that. Yeah. So And and and can I give you can I give you a hint? Is that okay? You can, but it's you know, it's as long as if I guess it right, there's not any pro protest from James saying but he got a hint and I didn't. I like protests. Yeah. The stakes are fairly low. I keep score with it. Well the stakes are fairly bigger than we're they're they're fairly medium rare. Yeah. And it is fairly big.

But it's also low from where you get it from the cow. Are you giving me a hit? Classic. Probably classic em American, classic North American. Classic North American. No, we're not we're not souffle, we're not creme brulee, we're not No no no Um, okay. And I don't think I think you would have reacted to chocolate in a different way if it was chocolatey. It can be and it it and there is a chocolate element to it, for sure. There is but it's not the'cause I was thinking cobbler, but

Love. Again, look I have such a sweet tooth. Yeah. Cobbl in that area, in that general area, I'm going with like a like a cobbler. Fine. Yeah. I don't mind a cobbler. You can't tell by my shoes. But I also love if you're listening to this you gotta watch it.

Yeah. Yeah. A lot of this is visual. You're missing out a l on a lot. Just for just the winks alone. Yeah, the winks. Seeing the shoes, uh the shoes that were the joke. Um the the yeah. I love making a visual joke on a podcast. Yeah. It's the best. I love a cobbler, I love a pie, but I love like a like an apple brown betty, they call it. Like a sort of like almost like a mini c like a cobbler that's got a s sort of like a like a brown sugar sort of crust.

With a sort of a pie e cobbler and the inside of the with like a thick cream or a or a vanilla ice cream? Yes. That's not it. It is much more classically chocolatey dessert and classic been classic for a minute. Brownie? A brownie situation. That's my guess. That's my guess. Okay. Yeah. Well I'll just I'll I'll guess like a huge ice cream Sunday. Yes. Yes.

Is the subsection, yes, I'm gonna say I'll I'll allow it uh huh in a way that is normally that's there on the mountain, but at the very peak of it. Yeah. Banana split. Do you guys If you throw fruit into this fucking dessert.

I'm flipping I'm flipping the table. Yeah, yeah. You guys do drum rolls? Ben do a drum roll. Okay. James is a drummer. You should do it really. It's funny if I get Ben to do it. Yeah, that's true. Quite good actually. Baked Alaska. Oh, baked Alaska. That is so in keeping with the whole menu. I feel an idiot for not getting it. Yeah. No, don't don't don't blame yourself. I am blaming myself.

Baked Alaska and there's a chocolate element to it. Yeah, to the baked Alaska. Yeah. The i the ice cream is the ice cream, yeah. This is comes out flaming. Yeah. Right. They they do the whole thing. Like you with a cream corn, if it's on the menu, I've got to order it. That's true. And they said that's it. Same with me. Yeah. So I I'll tell you if funny so uh well you'll decide if it's funny. Uh Years ago at a restaurant in California with my mom and dad.

Up in uh uh sort of Montecito north of of Los Angeles, place called the San Isidro Ranch, beautiful place. Really top, top, top. Incredible restaurant there, absolutely delicious meal every single time I've been there. Just the three of us, my mom and dad and me. And we're we're having dinner and somehow the conversation, we're talking about dessert.

And my dad says, Oh, I love a baked Alaska. He says, you know, this restaurant around the corner from where we grew up in Toronto, where uh he said, this restaurant that he used to go go to all the time called Brown's uh on McPherson. Shout out if it's still there. It might still be open.

Classic. My dad said one time he was at Brown's years ago and he was talking about baked Alaska, at which point he sees the waiter c it wasn't on the menu, he sees the waiter come through with a baked Alaska and put it on the next t in front of the guy sitting at the next table.

And he said to the way do you have baked Alaska? And he goes, We do tonight. And he goes, I'll get one. He tells me this story. I go, Oh, that's crazy. At which point, out the window, because we're sitting on just inside, we see a guy serve the guy outside the window of baked Alaska. Wow. Yes, please. We set you know? That's the universe talking. The the universe is saying, motherfucker, you're gonna have a bake Alaskan. Yeah.

Yeah. You've got to order it at that point. You have to. Although one time I ate at that very same restaurant with Don Johnson of uh you know, Don Johnson fame. Yeah. And uh and uh the waiter came up and he said, um Handed out dessert, he said, dessert? And Don said, No, that's character actor food. Brilliant characteristic. So I'm like, if Don Johnson's not eating dessert, I'm not. Yeah. So I had them obviously I secretly went back and got in a bag and ate it my car.

Tears streaming into my baked Alaska. Baked Alaska is not car food, man. It's not great car food. It does not travel well. We talked about it. We talked about showing up with the meal today. Yeah. I said, what if we just show up? So here's the deal. I thought for a minute that we were gonna eat this meal today, right? I said that. Yes. I thought, man, it would be so. And the thing I was looking forward to the most

Was the baked Alaska? Yeah. And that's how we got to well, we could have we could have brought it, but it's a very ambitious thing to think a podcast is gonna cook for you, I think. The baked Alaska. And the perfect steak. Yeah. The perfect it is a lot. Yeah.

Oh we would have loved to have done it for you, but you know, we don't know the first thing about how to make it. Do either of you cook? I cook I cook when I can, which is not very often, but I like to cook.

I enjoy it. I've never done a baked Alaska though. It fit I don't know how it works. The ice cream's cold and then the thing's hot. It takes a couple of days'cause you gotta layer it. Yeah. Yeah. That's what I know. I know that my grandmother used to make a really great ice cream dessert that took a few days that had like the the base of it was a sort of this very particular kind of uh

specific rather a Canadian chocolate bar. And then you do one layer of ice cream and then that needs to set for like a day. And then you do another layer. It had a bunch of different it was Incredible. There's a restaurant in Leeds called Ox Club which we've shouted out a few times on the podcast and their dessert uh it's pretty much always a different type of baked Alaska. And uh Really? I'm doing a

a little uh like I'm going to Leeds soon and they wanted to do a collab for ten years of this restaurant being open or however long it's definitely not ten years. But like uh and we got a menu that's just like my little special Menu. And then the dessert is the bank to lasker that I had the first time I went in there. Really? Yeah, I'm excited about the what's it called again, the boy? Oxclub.

Ox Club in Leeds. I don't know how often you get up to Leeds. Leeds in general is brilliant for food now. Is it? Really? Yeah. No, I've never been to Leeds. It's a great city. Yeah. It's not all about London now in the UK. You know, there's some incredible restaurants all around the UK. Yeah. I I buy I buy that. So this is a chocolate baked Alaska specific chocolate ice cream. Well I'm gonna read your menu back to you now and see how you feel about it.

Um Ben tells it this is the first time that uh It's gonna be on this. iPad. Hey uh oh I see. Yeah. I was wondering how I was wondering, I was like, if is this um the is this like Darren Brown part of this and you guys had already written down my answer. Yeah it would have been lovely to to do that and like confuse you and confound you, but James told you exactly what Well, I'm just concerned with my own existence. I'd be so yeah. And by the way, Ben takes photos on that iPad.

Yeah. And actually all it says on here is I have a cough can have a refund. So I don't know. Really nice. Both of them really nice. You would like sparkling water. You would like a little round warm loaf of pretzel bread with butter. From? From well Benito's not Vietnam. The strip the strip house. Strip pass, good memory. Starter. Fuagwa with toast and fig jam.

Main course, thick cut, bone in, dry aged rib ribeye steak, Pittsburgh style with o poivre. Well done. Side medium cut gold. No, well done, take that back. No, sorry, medium rare. Side dish, medium cut golden brown French fries with creamy horseradish when you ask for it, buttered green beans and creamed corn coming over the top. No, you did say Diet Coke or non alcoholic beer from Switzerland. I think we'll let you have both of those. Thank you, man. And dessert

Baked Alaska with chocolate ice cream. Yep. How do you feel hearing that back? I feel really good. Look, there are a couple of things that I do want to say. Yes. One one thing that I didn't mention, there's an honorable mention that you could throw in there if you wanna if you want to cleanse the palate between the f uh foie and the steak, is that I wouldn't be opposed to a a butter lettuce salad. You know, with a just like a light dressing, like a light sort of Italian dressing.

Uh, that'd be nice. You know, I I love a buttered lettuce, quite refreshing. And I I I wanna make a thing, and I I don't wanna make I don't wanna get into any trouble here, but when it comes to the fries, I wanna be clear.

If you serve me what they call shoestring fries. I was gonna ask earlier. We have a fucking problem. Yeah. We have a fu those aren't fries at all. Okay. What you're serving me is a bunch of BS. So if you run a place and you sh serve Shoe string fries. Nobody near you and around you has the guts to tell you that it's shit.

People are lying to you. Just know, and I'm saying this I'm saying this as a favor to people who have establishments that serve shoestring fries. What I'm telling you is everybody around you is lying to you. Yeah. Yeah. For some reason. You're either their employer.

or or they they feel insecure in their friendship with you. And so they're not telling you the truth, which is that everybody hates shoestring fries. And you're gonna go after listen to this podcast and you're gonna go, That that guy will learn how to I've never heard of him before. He seems like a real a hole. And I don't and so I'm gonna go and ask those people in my life and say, Is it true that you all hate choose three father? They're gonna go, No. Yeah. No, they're great.

They do hate them. Yeah. And they're not telling you the truth because either you're a dick. Or they think that you can't handle the truth because you're a dummy. Yeah. That's the truth. So you're getting the straight dope from me. And you can either choose you can you can continue on living this fantasy or you can get real and eighty six is from the menu and and and you know and and really just get with the program. Get some real fucking fries on that menu.

You like'em, don't you? I don't no This fucking podcast I agree, they all stick together. You lift one up, the whole thing comes up like a big nest. You're never satisfied. You you can't have a satisfying bite.

Yeah, I d I don't I don't like him really well. This menu might be one of the most sort of uh classically masculine feeling menus we've had in a long time. It feels like you've ridden it on a horse too. Oh, is it? Yeah. This is like Yeah. You you've really swung it around. I can imagine I I can imagine that you get some people spe who come in, especially I'm thinking about people I know who have been on this.

who come in and trying to like leave their mark. Like right? Sort of like the so the hoping that you're gonna go, wow. Yeah. We never would have thought of that. Yeah. How incredible. Oh, you must be so different. Right? Trying to impress you with their with their Well who who are you thinking of? Because you people that you know have been on this. Do you is there anyone particularly in mind? I think you should name people now. I can't name names. No. David Cross?

He's been on this podcast. Definitely. Not that he remembers it. David Cross. But yeah, I imagine David had some went out there and and had some stuff, really tried to take a swing, le make his mark. Yeah, he did make his mark. He he deliberately he was trolling me deliberately on the podcast episode. He knows I like dessert. Yeah. And he chose Poutine as his starter.

And then he chose Poutine as his dessert to upset me. Wow. And it worked. He upset me a lot. That is upsetting. Yeah. I do love Poutine. And then he got me later with dessert. I don't even remember. You're having a dessert and you're having Poutine. I'm having a dessert. Everything's everything's geared towards my dessert.

Poutine is the your national dish. Yeah. Yeah. It is. Yeah. What would you do if someone tried to s serve you shoestring poutine? Oh my god, Ed, we were nearly home free and now this guy is about to flip uh his lid. You d you you just described to me a particular kind of hell. that I don't wish on anybody. You know? And I've I've seen some shit.

Seen some dark shit, you know, uh over and you know, and just in the stuff that I've done that I can't even talk about. Yeah. You tell us after, yeah. You tell us after about the dark shit. I don't even know if I can. I gotta I'm under uh I'm under military NDAs. Yeah.

Well it's sad to leave it on a dark note. And that's my fault. And that is my fault. That's your fault, Ed. You did that. Yeah. We could've left it on a happy note. But thank you so much for coming to the Dream Restaurant, Will. You've been a fantastic guest. So now where are you gonna go for this meal? There are a couple of places that I have in mind. Yeah. Yeah. Can I name them by Yeah, name them, yeah. I have one close to it and and but I might go back. Uh uh the Dover.

In Mayfair, have you ever been there? It's open late. Yeah. Uhhuh. It's open late. They're they're really nice people over there. There's a great new restaurant. Mm-hmm. And uh I've gone there a couple times'cause they're not I've gone because it's good and it's open late. Yes. Which is nice. And rare for for the UK. And rare for the UK. Yeah, open late, yeah. It's a it's a cool cool little spot. So maybe I'll go there. I mean

To be fair, I'm here for one more night, so I also might go and have a curry tonight. Yeah. Lovely. Yeah. I heard a really interesting story of why how Indian food became so popular in the UK, which had to do with there was a a dearth of restaurants that served

kind of every everybody, like restaurants that were available for everybody. And there's had something to do with like available there weren't a lot of you think of a classic English middle class or you're working class restaurant. There wasn't one. Mm-hmm. Mm-hmm. When you think about it. And so these guys went around and figured out that you And they started

putting out these uh Indian restaurants and in and you know you know who told me the story and I'm fucking up is Johnny Vaughan. Do you remember Johnny Vaughan? Yeah Johnny Vaughn'cause I saw him last night. I do I do radio show on Radio X as well. Yeah. And uh Ed's very familiar with Johnny Vaughan. Yeah. Johnny Vaughan's got stories. He's got stories for days, that guy. He's got stories for days. Yeah.

And I mean days. Yeah. He hijacked our QA last night. Yeah. I'm friends. I'm Johnny and I are friends and he and he hijacked and I had to from the stage I had to tell him to zip it. Which is hard to do. He still didn't do it. Yeah. And by the way, he didn't even have a microphone. Yeah, yeah. It was insane. God, I love him though.

Thank you so much, Will. Guys, what a pleasure. Thank you. I thought I would hate this. Did you? You you didn't come in with that energy. I thought he's up for this. Well thank you, Will. I thought that's the most amount of times Ed's ever said thank you to a guest. We go on a new tangent each time.

Well there we are, James. That was an absolute treat, I thought. We forgot Lego Batman. We didn't say anything about Lego Batman. Um I'm really gutted as soon as he left, realised we forgot Lego Batman. Oh apparently Sam Campbell so Ben Benito is telling us that Sam Campbell had a question for Will Arnett and Ben Forgot neglected to pass it on to even us.

Okay, that's a shit question, so I'm glad I'm I'm glad that we didn't ask it. Sam wanted us to ask Will Arnett when he's doing a voice for an animated film, does he look to does he like to look at a the picture, a picture of the character? I imagine yes. Either way because like I think anyone when they're doing an animated film, they get shown that anyway. Yeah.

Whether they want to do it or not. I I I'm all up for s Sam asking sort of weird questions in his way. Yeah. But I refuse to be the vessel for those questions and have to look the best. That's it's such a boring question. It's not even weird. It's just boring. It would be weird if he said it. I guess it's normal. Yeah, yeah. You know what I mean? No. Yeah. And I and I guess, you know, I'm no stranger to that.

Well, he didn't say club source, thank God,'cause I was enjoying talking to him. That was good. Yeah, I liked that he guessed it first time. Yeah. As well. That was that was quite exciting for me. And we have a lot of guessing games on this podcast. Well, he set up the guessing game with a dessert as well. That was great. I was so glad. I was like, Benito can't tell us off for this one'cause it's well our net's yeah idea. Yeah.

A fantastic episode. I love his descriptions of food. I think a lot of people are going to be re-listening to him describing some of those dishes. What a way to kick off series fifteen, Jimmy. Series fifteen, a lovely start to it. People can watch it on YouTube, of course. Honestly, James, I loved that episode and what w what a glorious man. It was brilliant. Um the you know, I loved him referencing Benito. I loved him talking about going full bish.

It was brilliant. Don't forget the film Is This Thing On is out on the thirtieth of January that features Will Arnett. Go half bish. Half bish, not full bish, but if we get a petition going. Yeah. A petition going, no. We'll leave it in though. Abish Patish. A Bish Patish. If we get a Bish Patish going for Will to go full Bish in a sequel or a spin off. Yeah. I think maybe Will would do it.

If you're listening from America, which you might be, because, you know, we had a very famous Canadian guest on who is obviously very famous in America. Maybe you've tuned in for the first time. I'm doing my stand-up tour uh in the US, potentially Canada. I don't know at this point, so you have to edit around that. Um but go on to edgamble.co.uk. Uh for tickets. I'm there in February. I'll be there in February. Just before Ed.

We we we worked out with Ships in the Night. Ships in the Night. But uh end of January to beginning of February. But then I don't know, that's now isn't it? That's when this is going out now. Yeah. So if you're listening to this I'm in America. Yeah. If you listen to it when it goes out. But for now, we'll see you next week for episode two of Series fifteen of Offman. Flowers die in three days, matching underwear from the undies? That's a gift that lasts.

Me Undies creates matching prints for couples and friends, same adorable designs and different cuts for each of you, all made from their signature ultramodal fabric that feels impossibly soft. With thirty million pairs sold and ninety thousand five star reviews, Me Undies matching prints are the perfect gift. Valentine's Day is february fourteenth, so don't wait. Get exclusive deals up to 50% off at me undies.com slash ACAST, code ACAST. That's me undies dot com slash acast code ACAST.

If you're an HVAC technician and a call comes in, Granger knows that you need a partner that helps you find the right product, fast and hassle-free. And you know that when the first problem of the day is a clanking blower motor, there's no need to break a sweat. With Granger's easy-to-use website and product details, you're confident you'll soon have everything humming right along. Call 1-800Granger, clickGranger.com, or just stop by. Granger, for the ones who get it done.