Latest / Rich Fulcher's TalkBox / WhatWillyCook: Viral Cooking Content Origins & A Controversial Pigeon Recipe | TalkBox Ep. 51

Transcript

WhatWillyCook: Viral Cooking Content Origins & A Controversial Pigeon Recipe | TalkBox Ep. 51 · Rich Fulcher's TalkBox

0:00
Hi, podcast listeners, it's me, Rich Fulcher.
0:04
So listen, what I want you to do, if I've hypnotised you
0:08
properly, is to follow and leave a review.
0:13
A good one. Thank you so much.
0:16
You're the men and women that make this country tick.
0:22
What country? I don't know.
0:24
But listen, Will Hughes is my guest this week and he's
0:28
amazing. His his handle is what will he
0:32
cook? Yes, I'm sure you've seen his
0:35
shows. He cooks the shit out of
0:38
everything. So check him out.
0:41
It's going to be great. Bye.
1:00
You wouldn't wrestle a dead squid.
1:07
Will hi. Oh hey, how are you?
1:10
Thanks for. What are you doing here?
1:14
Thought I'd pop by, swing by, you know, come and say hello.
1:17
Well, have a seat, let's have a chat.
1:20
It's. OK, you've got branded mugs.
1:22
Here's some water. Yes, thank.
1:23
You so much. This is one of our newest
1:26
products, a coaster which you can buy on the merch site, but I
1:32
don't want to dwell. On that, is there a merch site?
1:34
Yeah. Can I?
1:35
Can I take one with me? We'll talk.
1:38
About that, OK, we can, we can discuss nice how we you've got
1:42
one, but I don't get one. Do you have merch?
1:45
I actually I do make mugs. I've got a homeware thing.
1:48
You have a kiln. No, I don't make them myself.
1:51
Oh, OK. But I orchestrate the the making
1:54
of of mugs, plates, bowls. It's a deeply unsuccessful
1:58
business, but no. But someone's going to do it.
2:01
No, but you must sell quite a bit off your show and
2:05
everything. No, you'd be very surprised.
2:07
Very few really. Yeah, No, it's a tough, tough
2:10
market to crack. Yeah, so.
2:13
You were always interested in cooking or.
2:15
Yeah, I was AI, was a runner for a post production company and
2:19
then got furloughed, was living with my girlfriend's family in
2:23
Cambridge and then everyone was working.
2:27
I wasn't working. I felt like a loser.
2:29
I was like, oh, I'll cook dinner, I'll film it and I'll
2:32
edit the videos in the day just as something to do.
2:35
Just to do it. Yeah, well, I kind of felt like
2:38
I wasn't pulling my weight, you know, like that her mum was
2:41
working in the school, like my partner's mum was working in the
2:43
school. My girlfriend, she was working
2:47
on her dissertation, her dad was working, her brother was
2:49
working, and I was just sat there literally playing video
2:53
games. So I was.
2:54
Called do you have other friends that did stuff online and stuff?
2:58
No, not at the time really. It was very, it was very much
3:01
like, well, I guess it was, it was 2020 that we went into
3:04
lockdown. I was just kind of like, OK,
3:05
I'll give this a go. And I followed lots of like
3:08
cooking people, but I didn't know anyone.
3:10
So you were you like you watched cooking.
3:13
Shows a lot. Yeah.
3:14
Yeah, big time. Who?
3:15
Did you like as cooks? I used to.
3:17
I, I really liked, like, do you know Matthew Matheson who's like
3:21
this big Canadian guy? No.
3:22
No. No, I'm not saying that or
3:25
Action Bronson. It was kind of like the like the
3:28
Vice cooking stuff on YouTube that used to do.
3:32
It was really, really cool. And then, yeah, that was kind of
3:36
one one of the things that I really inspired me.
3:38
And there was also a really cool guy.
3:40
Did you ever see Iron Chef? Is that the that's the American
3:44
master chef? Edition.
3:45
Yeah, yeah, I know what it is. And they always start out with a
3:48
big hunk of food, like a giant squid, and then they all form
3:53
teams and cook. Yeah, no, I master Chef.
3:58
Yeah, I didn't get Iron Chef. I didn't but the same.
4:01
Principle. Yes.
4:01
Principle. Yeah, same sort.
4:03
Of stuff you know. Yeah, I love that shit.
4:05
Great. I don't know what to do with the
4:06
giant squid, but maybe I should watch that episode.
4:10
Nobody does. No.
4:11
No. But therein lies the drama of an
4:13
episode of Iron Chef. You.
4:15
Know what do I do? Do I wrestle it?
4:18
If it's if it's alive, you wouldn't wrestle a dead squid.
4:21
I would love to wrestle a dead. Squid like that should be a a
4:24
popular saying You wouldn't wrestle a dead squid.
4:27
I like it. Write that down, Kenny.
4:33
So so you're in Cambridge, you're hanging out, you're
4:37
filming, and then you're posting it, right?
4:40
Yeah. And what are you getting
4:42
feedback wise? You're getting this is.
4:44
This is good. Sometimes I think at the start
4:47
every all the feedback was relatively positive because
4:50
people were like, oh, a funny voice over and cooking.
4:56
It's never been done before. But I mean, I've kind of I, I
5:00
actually so my original. Do you remember the first thing
5:04
you made? Yeah, it was a bourbon.
5:06
Bourbon milkshake. What?
5:09
It was gross. I was living with my mate and it
5:11
was the day before we went into lockdown and I had the page and
5:14
I. Was March 2020.
5:16
Yeah, March 2020. So that was the day before.
5:18
Was it the 19th or the 16th? I can't remember.
5:20
It was round that time, I think, but I've made this milkshake and
5:24
it was, I mean, it's gross, but like we filmed it and then he
5:28
was like, here's this editing software.
5:30
It had bourbon in it. Yeah, bourbon.
5:32
Sounds good. Bourbon biscuits.
5:35
So bourbon, bourbon, biscuit, and then milk and ice cream.
5:39
And I love it. You'd think it would be nice.
5:42
Yeah. I think I went a bit too heavy
5:43
on the bourbon. All the milk was off.
5:45
I don't know, but it was. It was not nice but I edited
5:48
that and that was like the day before and then the the voice
5:52
overs. Oh, so you already know how to
5:54
add a? No I didn't.
5:56
I didn't. So my friend had a had a company
5:59
that like made pieces to camera for like politicians and stuff.
6:02
Well, that comes in handy, yeah. And he was like, here's a copy
6:05
of Final Cut Pro. So I was like, OK, cool.
6:08
And then I sort of learned, he showed me a few things, and then
6:11
I sort of taught myself how to use that.
6:14
And it's quite user friendly. Yeah, yeah.
6:15
Isn't too hard. But the voice overs originally,
6:18
I used to do, you know, the Peter Sarovanovich character,
6:22
Brian Butterfield. Yes, yes.
6:23
I mean, I literally just used to RIP that off completely because
6:27
he obviously did like the silly names for food and stuff.
6:34
Yeah. And my, yeah.
6:36
What was he? Just the the Butterfield diet
6:38
plan? It's like twat to choose
6:41
omelette, fluffy roughs, you know, book fortune cookies, that
6:44
kind of thing. So I did that voice at first,
6:47
thinking, Oh well, I'll copy that because no one, no one's
6:50
going to watch. That everyone starts out copying
6:52
somebody. Yeah, yeah.
6:53
Yeah, and then now I just get accusation.
6:57
Well, it's not so much anymore because I've been doing it a
6:59
while, but it was like Garth Marenghi, Matt Berry's voice,
7:04
Steve Coogan doing Partridge and like that's all shit that I like
7:08
grew up watching. So obviously that's all the
7:10
inspiration, certain intonations of things, but.
7:13
But I've seen your stuff, it doesn't sound like anybody else.
7:17
Well, I don't think it does these days, but I think it kind
7:19
of you find it sounds cheesy, but you find like your your
7:23
voice and when you're talking about like a voice over as well,
7:26
it's like certain things. I know that I sound or like I
7:32
know in my head that the reason that I'm saying a certain thing
7:35
is because I've heard a certain thing, but I might not
7:38
necessarily be going Oh, I'm taking that.
7:41
But then you're like, it's like I find that a lot of like the
7:43
more recent Partridge stuff he uses so much like alliteration.
7:48
Yeah, and it and like the, it's like like the things he's
7:54
saying. And I find myself doing that
7:56
quite often just because I kind of think that's quite funny.
7:59
So did you find when you first did the videos, did you find
8:02
pressure to like you go? I wanted this to be funny.
8:07
I kind of think the, I mean, it was, it was sort of, it was more
8:13
the voice being a direct copy at first, but the things that I was
8:16
writing down, I was like, oh, I think that's kind of funny.
8:19
Do you know what I mean? But at the same time, it's not
8:22
like I don't know, some of it, some of it.
8:25
I just think like you just sort of write something and then
8:28
people resonate with it and actually you don't really think
8:30
too much about it when you say it.
8:33
So you. Would script these out.
8:35
Yeah, I'd do the edit and then write.
8:37
Just watch it through. Write a voice over as I'm
8:40
watching it through and then record that.
8:43
This is real work. Well, yeah, it is now.
8:47
It wasn't at the start at the start, but yeah.
8:49
So when you first did it, was it shorter than it is now or?
8:53
It was actually longer long side because I didn't, I mean it
8:56
would briefly talk about like algorithms and stuff before, but
8:59
I still don't understand how any of that works.
9:01
I just know people have very short attention spans.
9:07
You need to get them in the first millisecond.
9:10
Which sex? Anal, Yeah, maybe just to yeah,
9:16
up that. But penis.
9:17
Penis. That's a good one.
9:19
Or bomb. Oh yeah, I felt a bit like we're
9:23
in a sort of bombshell. We are in a little bit of a
9:25
shelter. This is a bomb shelter.
9:27
This is Churchill's war room, right?
9:29
One of them, yeah. You see, The thing is, I think
9:32
you're taking the piss, but it could be.
9:34
It could be it. Very much could be.
9:35
It feels like sort of like a tributary of the tube.
9:39
But they didn't have this these. What do you call them?
9:43
Sound soundproofing. Yeah, they didn't have that.
9:45
I think this is kind of redundant anyway, actually,
9:47
because who the fuck's going to hear you from, you know?
9:50
There's a lot of concrete. It's going to absorb regardless,
9:56
OK? Is it always a podcast space?
9:58
This. Or is it?
9:59
I think so do. People use it for sort of weird.
10:01
There's some satanic ritual. They have Eyes Wide Shut parties
10:05
down right? OK, so Tom Cruise has been here.
10:07
Yeah, right. I did think that he's next on
10:09
the pod. Yeah, that would be good.
10:11
He's at 5:00. Right.
10:13
OK. Yeah, I'll, I'll, I'll try not
10:14
to jabber on then. Hello guys.
10:19
If you enjoy the episode, please consider becoming a Patreon
10:24
member. You'll be in the credits at the
10:27
end of the episode and you'll get the episodes much earlier
10:31
than all of the other minions out there.
10:36
It's just a little thing we do. So let's get back to the
10:41
episode. But think about it, OK?
10:43
But so it's like you're doing this for fun and then when did
10:49
it really start to be like, oh, hey, maybe I should be doing.
10:54
I know you've this is old hat for.
10:56
You. No, no, no.
10:57
I'm. In these questions.
10:58
No, I think it's I, it was like 3 weeks into the lockdown,
11:04
someone called me. There's a there's a company
11:06
called Mob Kitchen and they do. We love your stuff.
11:10
Yeah, literally that. It was like, hi, we love you.
11:12
Genuinely, the guy from MOB, he's a friend of mine now, a guy
11:15
called Ben. I can't remember it was him or
11:17
his business partner on the call, but they were like, they
11:19
genuinely said on this call that I had with them, like, oh, you
11:24
know what Simon Cowell did with the Spice Girls we want to do,
11:27
we want to own a bit of you and and I was like, oh, right, OK.
11:30
And then? This is during COVID.
11:32
Yeah, like really early in COVID.
11:34
But I, I mean, look, you've worked in TV and stuff like when
11:37
you're a runner, it's it's not fun.
11:40
Like you're making tea and coffee for mostly people that
11:42
lack the social graces. So I kind of, I liked where I
11:46
worked and it was this editing company, but a lot of the people
11:51
that were clients like coming in like they were just Dicks.
11:53
And like you do that all day. It's pretty boring.
11:55
Who's the biggest Dick? They're they're I, I, I don't
12:00
know her name and I do know the company she works for, but I
12:03
won't give it away. Oh, that's OK, we'll fuzz it
12:05
out. Yeah, OK.
12:06
No, this, this lady, she used to come in and I remember like
12:11
there was about 6 people and I was in Covent Garden.
12:13
So I worked at this place called Nomad, like this Edison company.
12:17
And it's like just opposite Covent Garden station.
12:19
And like in Covent Garden, I don't know if it's the same
12:21
still because this was like 7 years ago, but at the time there
12:23
was like the Starbucks was like over here.
12:26
And then like there was like Cafe Nero and Costa or whatever
12:28
and everyone ordered from Starbucks.
12:30
So I go to pick up the Starbucks and as I'm walking out the door,
12:33
they say he goes. Oh no, no, no, actually I think
12:34
I'll have that from from Costa. No.
12:38
Come on, just she, I think she wanted a fucking latte or
12:42
something, you know, I mean, they do them did.
12:44
You tell her I've already gone a *.
12:46
No, I I was just out the door and I was kind of like you're,
12:50
you know, when you're sort of, you don't talk back, do you?
12:54
You're just kind of like, oh, OK, yeah, could have been worse.
12:57
You. Know so did you drink that
12:58
Starbucks? I spat in the, I spat in the
13:01
Costa. Do you know what I mean?
13:03
That was the Yeah, No, I don't think it was phlegm, but just a
13:06
bit of. Spit no.
13:07
Yeah, I wouldn't. I wouldn't huck a loogie in
13:09
there. That would be a bit much.
13:10
But people can get really because when they've got when
13:13
you've got somebody to get you stuff, people really abuse that
13:18
people. Really, really take the piss.
13:20
It's like AI think it's a weird. I think it's quite, I think
13:24
they've changed like the laws on it now because I think that
13:27
media used to be like, oh, it's always been sort of like media
13:30
and fashion have been like take the piss with people on the
13:33
lower level. And I think that with.
13:36
And I'm upset about them changing.
13:38
It, yeah, because, yeah, because now you're going to pay the
13:40
intern, you know, but that's, that's the thing.
13:42
I think they've, they have brought stuff in to say that
13:45
anyone who is doing work experience for a week or
13:49
whatever needs to be paid like the, the London Living Wage if
13:52
it's in London Aid, Yeah, back in my day, right.
13:56
They, they took me in, you know, rattling stick during that
13:59
production company I've heard of.
14:00
Yeah, in Soho. I went in there and they give me
14:02
£5 for lunch and that was nice of them because actually you had
14:05
Berwick St, you still had Berwick St.
14:07
Hasn't gone anywhere, but Berwick St you'd be.
14:10
You used to be able to get lunch for a fiver on Berwick St, which
14:12
is quite nice. I know this is like 7 years ago.
14:14
Can't do that. No, I can't do that now.
14:16
About 850 inflation. Ridiculous.
14:19
Yeah, yeah. So you did that runner stuff and
14:26
then you got fired. I got, I'd started doing the
14:29
cooking stuff and then I was like, I'm going to screw them.
14:33
I'm going to do this now. Yeah, yeah.
14:34
If that's OK. So I wouldn't do that.
14:37
And so you had always, but why did you decide to do cooking as
14:44
opposed to something like, what did you study in school?
14:47
I did film. I did film and TV.
14:49
OK. At Union Nottingham and then
14:53
ended up I I sort of ended up doing like the only non creative
14:58
or practical film course. It was like the most academic
15:01
one like in the country. I think really yeah.
15:03
I think most courses for film and TV are like film production
15:10
or. How to load a camera?
15:13
Yeah, learning how to make films, learning how to write
15:16
films, basically being able to do.
15:18
Something screen writing. Yeah, exactly what you're
15:20
passionate about. Anyway, this was all like write
15:24
me an write me an essay about film noir and the I love.
15:28
That. Version of this, well I fucking
15:29
hated it so it was shit. But you got to watch all these.
15:33
Films. Yeah, we got to.
15:34
Never. Watch that was fun like I did
15:36
yeah, I I never thought that I would have gotten I I liked
15:40
film, but. Battleship Potemkin.
15:42
Yes, yes, we did watch that. Yeah, yeah.
15:44
And then obviously fucking. Great Train Robbery.
15:48
No, what am I thinking of? The one that like everyone says,
15:50
is the best film ever and it. Was like the Venetian.
15:52
It was like. Citizen Kane.
15:54
Citizen Kane. As you can tell, I was paying
15:56
attention. Yeah, that's it.
15:58
It was the name of his fucking sled, wasn't it?
16:00
It is good though. Yeah, no, I do.
16:03
I skipped that one. OK, I wasn't in that one, but I
16:06
was quite bad at going to lectures like everyone was I.
16:09
Took a film course and I'm so glad I took it just because now
16:13
I know some of these movies. So now you're allowed to be
16:16
pretentious. I'm allowed to be.
16:18
Yeah, that was. You haven't seen it?
16:20
Yeah, I like Forrest Gump. Do you know what I mean?
16:23
I think Forrest Gump's a great film.
16:24
That's one of my favourite films.
16:26
I realised I was in the wrong place when I would hear people
16:29
around me, you know, critiquing Forrest Gump.
16:32
And I'm just like. I like it.
16:35
Objectively, it's a very good film.
16:37
It's got a little dumb Hank. Yeah, well, you know, he's, he's
16:40
not the best bit. Lieutenant Dan's the best bit,
16:43
you know. But yeah, bit of AI realised I
16:47
was kind of, I, I carried it on. I did my three years.
16:51
You did it. Yeah, but it was quite shit.
16:53
And then and then went into when it tried for ages to get quite
16:59
shit job as a runner and then eventually did but had to do a
17:03
lot like work experience and things like that.
17:05
But what I'm saying is it's COVID and you're going to do
17:09
something on film. You decided to do cooking.
17:15
Yeah, I mean, I think what was, it wasn't really, it wasn't
17:18
really a job until it was a job. I started like some like brands
17:22
were like, do you want to do something and we'll pay you.
17:24
And I was like, oh, actually, I can make money off this.
17:26
So then it became the job. So it wasn't meant to be.
17:29
I'm going to do cooking as a career.
17:31
And I think also it's like, for me, the two things that I really
17:35
liked growing up were eating more than cooking.
17:41
I don't think I got like hugely, hugely into cooking until sort
17:43
of 17/18, right? But then, like, comedy was a
17:48
big, big thing. So it's kind.
17:49
Of like, OK, I don't want to do comedy and I don't want to do
17:53
cooking, but if I do film I might find a niche.
17:58
Cookety. Cookety, cookety Exactly all
18:01
Comic king, comic king comic. Comma, comma, comma, comma,
18:04
comma. Chameleon with a bread knife,
18:08
right there we go. But yeah, it sort of ended up
18:12
being that I'm now doing sort of.
18:14
I get it. I get it.
18:16
Yeah. And then.
18:18
But you had to have some sort of skill because, you know, you
18:21
hear about chefs when they start out as like, oh, I loved
18:25
cooking. I would make dinner for my
18:27
family. Yeah.
18:28
And then. But you just sort of like to
18:33
make sure. Yeah, yeah.
18:35
That's, that's literally it. Yeah.
18:36
I'm just kind of like. Through your own consumption.
18:39
Yeah, yeah, yeah. I was thinking about this on the
18:42
way here. I was like, you know, the IT is
18:45
cooking, but I've been doing it for like 6 years.
18:49
I don't think I've gotten any better.
18:50
At cooking, no. A bit better maybe, but like.
18:53
You're good. It's fine.
18:55
I cook for myself so I don't. If I if I was cooking for other
18:58
people, I'd be like. There's a lot more stress.
19:02
That much for this? I get stressed out when I cook
19:04
for people. Do you cook a lot?
19:06
No, no. Well, for my kids and, you know,
19:09
my family, yeah. Yeah, but are you?
19:11
Do you tend to be the one that's cooking in the evenings?
19:14
Some 5050 maybe, right? OK, 703070.
19:19
Are you the 30? Yeah, yeah, yeah.
19:21
Have you got any go TOS like recipes?
19:23
I'm getting good at omelettes. Oh nice.
19:26
OK, I like breakfast dinners. Yeah.
19:29
Oh yeah. Breakfast.
19:30
Yeah, do you ever do a full English for dinner?
19:32
No. That's that's actually probably
19:34
not a good way to end a day I. Should do a full English.
19:38
But almost, almost a hard thing, you know?
19:40
Can't make one famously without breaking a few eggs I think.
19:45
That's exactly. What they say, yeah, I think
19:46
it's quite similar to wrestling a dead squid.
19:51
Yes, that's an expression. Which has been around for a
19:55
while. It's a T-shirt get.
19:58
Out on the fucking merch side, there you go.
20:01
So you, you probably, so you've done all these shows and you're
20:08
coming. How do you come up with all the
20:10
different recipes and stuff? We usually just what's in the
20:14
fridge. I think that's the other thing.
20:16
I think I used to make stuff and be like, oh the people will like
20:20
this on the Internet, whereas now.
20:23
It's stuff you liked initially. Yeah, it started off as stuff I
20:27
like, then it was stuff I like, but stuff like I think this will
20:31
do well as a video, and now I'm a little bit more.
20:36
Discerning. If there's something in my
20:39
fridge that needs using up and I'm going to make a video of me
20:42
making it. Might not necessarily be like
20:44
the best thing, but I haven't wasted food.
20:47
But I'm also not. I don't want to be like preachy
20:50
about wasting food. I don't think anyone should be
20:53
wasting food, but I'd rather cook something with what I've
20:56
got than try and make something really fancy.
20:58
Too because I looked up this website and you can put in the
21:03
ingredients you have in the house and then they have a
21:08
recipe that might be able. To And that's why you keep
21:10
making so many omelettes, because you can just.
21:13
Throw with pickle juice. With pickle juice.
21:17
No, because. You have that as well.
21:19
Yeah, we'll just have that on the side as a little chaser.
21:21
Although I have heard that pickle juice is good for cramps.
21:25
Have you heard of that? Crabs or cramps?
21:27
Cramps. I haven't.
21:30
Like tennis players will drink pickle juice.
21:33
Can they? What's the what's the science
21:35
behind it? I.
21:36
Don't know, there's something about pickle juice.
21:38
It's quite nice though, isn't? It it's nice.
21:41
You ever have those pickle, those olives that have the nice
21:43
brine? Yes, little sip of that.
21:46
My girlfriend makes a really good martinis with loads of that
21:49
in. Pickles are making a real
21:51
comeback. There's pickleball, pickle
21:53
juice, brine. Yeah, it's it's when did they go
21:57
out? When did they go out of?
21:58
Fashion they never go out of. Fashion a pickle can't go out of
22:01
fashion. You should devote a an episode
22:03
to Pickles. I I, well, that's the other
22:06
thing I'd love to get into, like pickling and fermentation and
22:09
things like that, but takes fucking ages.
22:12
Yeah. Do you know what I mean?
22:12
Like, I don't want to be like, oh, I'm going to do this now and
22:15
then have to come back to it 3 weeks later.
22:17
That requires far more effort than I'm willing to put into the
22:20
videos after six years of doing them.
22:23
So when these guys contacted you and said, hey, we think that you
22:28
could, was that the start of all of this as a as a kind of a
22:32
business for you? I mean, yeah, yeah, it was.
22:37
They were like, OK, if you carry on doing this, people will come
22:40
and be like, can we give you money to do this?
22:43
And that is how you will make your money.
22:45
And now, because I've been doing it a while, I feel like I'm able
22:49
to be a lot more selective about brands that I work with.
22:54
I am effectively an influencer. But it's not the nicest word.
22:58
Do you know what I mean? It gives sort of Love Island.
23:00
Connotations, doesn't it? So it's a bit like I'm a sexual
23:05
influence. Well, that's the thing, isn't
23:06
it? There's all sorts of influencers
23:07
these days, sexual health influencers.
23:09
Those exist. But what I like to think of
23:11
myself as a genre spanner, I can sort of, you know, if I want to
23:15
pivot, I can do I could be a sexual health.
23:18
You span the genres I can. Span the genres?
23:20
Yeah, exactly. But I am.
23:22
I probably wouldn't get into sexual health stuff, but I've
23:24
been doing a bit more of other stuff.
23:26
Has there been a excuse me? So has there been a time?
23:31
For hay fever. Yeah, a little bit.
23:32
Yeah, it's been getting me in the throat quite bad recently.
23:36
This is a problem. Yeah.
23:38
It's spring, though. It is.
23:40
Yeah, have. You have you had the injection,
23:42
you can get an injection at the beginning of the season.
23:45
I need to do that. Yeah, it's, it's apparently it's
23:48
really useful. But because of global warming,
23:50
the season came earlier this year, so no one was able to get
23:52
it and everyone's fucked. Did you get it?
23:55
No, no. This was meant to be my year.
23:57
I was speaking to this guy. I was doing a podcast, actually.
24:01
There's a comic called Piano Valley.
24:04
Have you heard of? Him.
24:05
Yeah. Good.
24:06
Really good stand up. But he he was telling me that
24:09
he'd got this injection. They put an injection in your
24:11
ass. In your butt?
24:12
Yeah. And it, it stops you from
24:13
getting hay fever. But this year it came so quick
24:16
and you're meant to get it right at the beginning of the season.
24:18
I'm mostly allergic to cats. Right.
24:22
Yeah. And dogs or just cats?
24:24
No, mostly cats. OK, Yeah.
24:26
Do you have any? One cat?
24:28
Yeah, that'll be a. Problem that might that might be
24:30
it. I totally forgot what I was
24:33
going to say. It was for there was some hard
24:35
hitting journalism coming. Yeah, it was.
24:38
It was really. Good to interrupt, damn it,
24:41
Candy. What?
24:41
Was I going to say, oh, thank you, Yeah.
24:47
So do you ever, do you ever cook something and it doesn't work?
24:56
And then you go, I'm going to have to scrap this whole video.
25:00
I think that has happened twice because like, yeah, genuinely,
25:06
because I think that like most of this, even if the recipe is a
25:09
bit shit and a bit simple, it's like, this is what I want to
25:15
eat. And I feel like I know enough
25:17
about like what flavours and textures go well together.
25:19
So I'm like usually pretty confident with what I'm making.
25:23
But there have been, there was I quite like, you know, on a
25:27
Sunday when you've had a big sort of Friday and Saturday and
25:30
you're feeling a bit. Like, Oh yeah, yeah.
25:32
You, you like to party. You partied in your time.
25:35
Both. The on Monday.
25:36
Right Monday is when you feel. Shit like or when you party half
25:38
days to party. It's much like the hospitality.
25:42
Industry did on the weekend you. Should go out with some chefs.
25:45
They're always out on Sunday, Sunday nights and Monday nights.
25:48
Really usually work at all Tuesdays and Wednesdays.
25:51
Have you ever worked at a place as a chef?
25:55
No, Oh, what was that little man?
25:58
Once I did, once I did a service, a friend of mine that's
26:03
a chef, he asked me if I'd do a service for a charity thing to
26:07
raise money. And it was all these big chefs,
26:12
like a couple of, oh, that's good Michelin star type chefs
26:16
and me. And I was obviously there like,
26:19
well, I know why he's asked me because I, he thinks they've, I
26:22
do it. I can get some people to come
26:24
because I've got some followers on the Internet.
26:25
And I felt very honoured to be asked anyway, because it was a
26:28
good line up of people. And there was a, there's a chef
26:32
called Pierre Kaufman, who was a very, very prominent French chef
26:36
who taught sort of like Marco Pierre Wyatt and Gordon Ramsay,
26:40
I think at times. And he's, he's a bit older.
26:44
And I was making this like dip with my friend Serta.
26:47
She's a Turkish chef and we did this service and there was all
26:52
these people in the restaurant and I'd never done this before
26:55
as a service and I was like, OK, it's a bit different because
26:58
you've got a whole team helping you.
26:59
Yeah, and you can tell people. Yeah, well, yeah.
27:02
Well, this is the thing. It was like my my friend was
27:04
like, what do you need? And I was like, oh, I need like
27:06
a parsley oil. And he was like, oh, we'll get
27:08
the guys on it. And I was like, oh, feel like,
27:10
you know. At Starbucks.
27:12
No, I haven't worked my way up. You know, I'm just kind of like,
27:15
yeah. But yeah, the, the at the end of
27:19
the service, you know, we've done like cooked for like 120
27:21
people and everyone had done a course.
27:24
All I was doing was putting like this creamy dip with like a oil
27:27
on it. Yeah.
27:28
Literally like dinner lady type thing.
27:31
And yeah, I go downstairs to get my jacket.
27:34
My mates talking to Pierre Kaufman.
27:36
And he, he's standing there. He's quite an imposing figure.
27:41
And I go, all right, now, I'll see you later.
27:43
And, you know, pleasure, pleasure to work with you.
27:45
And he goes, oh, where do you work?
27:49
And I go, the Internet, yeah. And he goes, oh, I have not
27:57
eaten there. I would be sure to come in.
27:59
And I think he thought I fucking worked in some little cafe.
28:02
He. Don't what you did though.
28:04
Well, yeah, I like your Turkish dip.
28:07
He liked my Turkish dip, but yeah, that was a bit odd.
28:11
But that's the only time I've ever done a proper proper
28:13
service. Nice.
28:14
So I think that's why a lot of chefs think I'm a bit of a can.
28:17
I remember what my question, yeah, now has are you at the
28:23
point now where you go? Hey, I really use this product.
28:27
I like this product. Can we get them as a sponsor?
28:33
You know what I mean? Yeah, I do know.
28:34
Maybe there's a kitchen utensil you like?
28:37
I've been quite often like a brand will be like, we've got,
28:43
we've got this idea we want to work with you.
28:46
And if it's a brand that I actually use already, I'll be
28:49
like, yeah, of course I'd love to, I'd love to do that because
28:53
I'm not going to try and flog something that I'm not.
28:56
I know. And every person that uses the
28:59
Internet to make money will definitely say the same thing.
29:01
But I genuinely, if there are brands that, for example, I
29:05
won't work with Heinz mayonnaise, what I won't work
29:08
with Heinz mayonnaise, I'd work with Hellman's, but I'm a brat.
29:12
I won't work. You work with Heinz mayonnaise
29:14
under any circumstances. Any other Heinz products but
29:17
just Heinz man? Heinz mayonnaise.
29:19
OK. Because I think it's inferior to
29:22
Hellman's mayonnaise. OK, I agree.
29:25
I agree. But there are some things I've
29:27
seen you on your show, like you've got a little, this is
29:31
stupid, right? Right.
29:33
You've got a salt and pepper thing, 1 salt.
29:35
And then you turn it over and it's pepper and stuff.
29:38
And it's like, I go, I go. That's really cool.
29:43
Yeah. I respect, you know, I I you're
29:47
an expert in what you're doing. I kind of might want something
29:51
like that. Yeah.
29:52
So I think you have a lot of sway in what?
29:55
Maybe if, if people ask me where something's from and it's
29:58
something that I used and I'll always, I'll always try and
30:01
reply to like a comment and be like, really?
30:03
Yeah, of course. Because what's the point in
30:05
gatekeeping shit? Do you know what I mean?
30:07
So you get a lot of people responding to you.
30:11
Yeah, but I don't get paid to use the stuff that I use on the
30:14
whole. Do you know what I mean?
30:15
Because you have to be like with Instagram, it's it's, if it's an
30:19
ad, you say you have to legally have to say it's an ad.
30:22
So if you're getting paid for something, you have to disclose
30:25
that you're getting paid for something.
30:27
But if someone's like, I like this and it's something that I
30:29
use all the time, then I'm not going to be saying I'm not going
30:33
to tell you where to get that. Because if I think it's good,
30:35
then someone else should. Get no, but I think that you
30:37
could do that a bit more. What you want?
30:41
Yeah. What?
30:41
Make them pay me. And then silently just be like,
30:45
yeah, I'll have some of that. Have some of that cash.
30:47
Yes, please. No, but I mean.
30:49
I would, I would break moral conduct for that, yeah.
30:51
Yeah, yeah, yeah, I would do that.
30:52
I don't know how it all works, but I knew that a lot of what
30:56
you're using I I'd really like to know about.
30:59
Would you want me to tell you whether the the salt and pepper
31:02
spinny thing is? Yeah, I have no idea.
31:05
I will find out, but I had I haven't used it for a while, but
31:08
I will find out because it's quite it's kind of like Darth
31:10
Maul's double sided lightsabers. I.
31:13
Love it. Salt.
31:14
Bit of pepper, but yeah, I'll find out where that's from.
31:16
So you any particular episode you get how many responses?
31:22
You can't respond to everybody, can you?
31:24
Well, I mean some of them do shit, so not that many people
31:28
respond. Really.
31:29
Yeah, that's what I said to you before outside.
31:32
It's like the I don't understand.
31:34
That Pelican dish. Can you eat Pelican?
31:40
I think you can. You probably can.
31:42
What can't you eat birds wise? Oh, you don't want to eat a
31:46
pigeon, do you? I like pigeon.
31:48
You do. I killed one in lockdown and ate
31:50
it 15 minutes later. Fuck yeah.
31:53
You did, yeah. I was at my girlfriend's parents
31:57
house. This is news.
31:58
Breaking this. Is going to go down well, no, I,
32:02
I their cat was playing by this tree.
32:06
It was like a bamboo thing and the the this dead pigeon fell
32:10
out from it right and I was like, oh, that's obviously been
32:13
there ages. I'm not going to eat that.
32:15
But then I was like, oh, it'd be good to like, get a big wood.
32:18
Pigeon. I want yeah, that one, feathers
32:21
and all. I was like, oh, I wonder if I
32:25
mean Tegan's. I shouldn't say names, actually.
32:27
Yeah, but my girlfriend's dad had an air rifle.
32:30
He was like, well, there's a big fat wood pitching up there.
32:33
And I was like, came down from the tree, took it down to the
32:37
the thing and I made a lovely pigeon salad.
32:38
Freshly dead, yeah, but you had to take the feathers off.
32:43
Yeah, if you're. Going to kill an animal?
32:45
You've got it on at the. Did you shave it?
32:49
I plucked it and then washed it and then I think I chopped like
32:52
the the feet off and it's quite easy to do.
32:56
It's quite easy to do like the they're only little.
33:00
But yeah, it was great. It was delicious.
33:02
But I kind of that's the only time I've done.
33:05
Tastes like chicken. No, more like duck, actually,
33:08
but OK, Very tasty. Very tasty.
33:12
I'm not a psycho that just kills that.
33:14
Not anymore. But yeah, yeah, yeah.
33:17
Now we have a lot of vegan listeners, so no.
33:21
This is fine. Well, I won't work with Heinz
33:24
vegan mayonnaise, but I would work with Hellman's vegan
33:27
mayonnaise. Why do you think pigeons aren't
33:31
eaten more than they I? Think it's because of the little
33:34
rodent ones that we have in London.
33:37
People don't want to eat those. No, they eat chewing gum.
33:41
Yeah, it's quite weird not to go into the the grotesque part of
33:46
killing a pigeon, but when you have to get the inside stuff
33:50
out, all the seeds that they eat and like, like big, big seeds
33:55
and stuff like that are like all in their stomachs.
33:57
You pull it out and there's like big like Pebble, things like
34:00
that. And it's all from fruits that
34:02
they've eaten, the stones within them.
34:04
It's kind of mad. Yeah.
34:05
So I don't think anyone wants to eat one of those pigeons because
34:09
if that stuff staying in there that chewing gum and fag butts
34:13
is is staying. All of that stuff.
34:15
Yeah, all that nasty, lovely, tasty stuff, Yeah.
34:17
Shoelaces. Possibly.
34:19
Possibly if a if a pigeon tried eating your shoelace whilst you
34:24
were sat on a bench. I'd film it.
34:27
You'd film it, but would you kick it?
34:30
I don't think I would kick it. Maybe I'd shoe it.
34:33
Right. OK, you get it.
34:35
That's good. That's good.
34:36
But what if it stayed attached to the shoelace?
34:38
What? At what point would you kick it?
34:41
On mine, oh, the on my shoe, it's yeah, I have to kick it.
34:45
You have to kick. It would.
34:46
You kick it with the left foot or would you try and kick it
34:47
with? The right foot you're.
34:49
Right foot Do you play a lot of soccer?
34:51
Not usually, no. But do you call it football now?
34:54
Football UK for such a long time I'm.
34:55
Pretty much. How long have you been in the
34:57
UK? Well, since COVID, yeah.
35:00
Did you go back? You did a cooking show?
35:03
Yeah, I moved over here, right? That was my whole thing.
35:06
I didn't do any videos or. Anything.
35:08
What were you doing a lot now? Well, we moved right when it
35:14
started. We started to move over here and
35:17
then I just, you know, COVID wasn't as bad over here in terms
35:24
of like going about your business.
35:26
Yeah. So I so you went about your
35:29
business. I went about my business, yeah.
35:31
Yeah, just. You know, entertainment and
35:34
basically being unemployed. Yeah.
35:36
No, no, I was going to say they didn't do much for it.
35:39
Didn't do much, surely. Was there an online approach?
35:42
Was it? Did you start the?
35:43
Oh no, the. Podcast.
35:44
No, I didn't have any. See, I should have done more
35:47
online stuff, but I didn't. Do you watch, do you use
35:51
Instagram to sort of watch? Because obviously there's a lot
35:54
of like, sketch comedy on Instagram.
35:56
I watch some. Do you watch now?
35:57
Now I'm starting to get more involved.
36:00
Yeah, but not but not during COVID.
36:03
Surprisingly not. I watched a lot of movies.
36:06
I binged a lot of shows. I watched that chess thing.
36:11
The Queen's Gambit. Queen's Gambit.
36:13
I loved Queen's Gambit. Ozark.
36:17
I watched the shit out of that, what did you want?
36:21
I watched the Tiger King thing. That's the one.
36:25
I watched Tiger King, it's so good.
36:27
That's what. Springs to mind that that guy
36:30
feels like the and I don't like that actually, because he's an
36:33
unpleasant. Character.
36:34
But what a character I know. I think would you do you reckon
36:37
you could play him in a in a biopic to play?
36:40
Cook a tiger. Would you?
36:42
Would you cook a tiger? Would you eat tiger?
36:44
I'd eat tiger. I'd I'd eat tiger if it was
36:47
offered and it wasn't endangered.
36:50
No, one of the not endangered ones.
36:52
Yeah, I don't want to do they. Are there any endangered?
36:54
Are there any non endangered tigers?
36:56
It's a ban. Kenny, can we get that up?
36:58
You got to have got to have Kenny.
37:01
Are there any endangered tigers? No non endangered tigers.
37:04
Is there an animal you wouldn't eat?
37:08
Cat. Yeah, yeah.
37:10
But I think to cure your hay fever.
37:12
Well, not hay fever. Your allergy of cats.
37:16
You may have to barbecue your cat.
37:18
Yeah, give it any. No, it's like honey.
37:21
No, if you're allergic to pollen, you have to eat the
37:23
honey from a bee. Yeah, yeah, yeah, if.
37:25
You're allergic to a cat? You might have to consume it.
37:27
Well, that's what they do with kids now.
37:29
If they're allergic to peanuts, you give them peanuts earlier.
37:34
Oh, what? Wild tigers are considered
37:37
endangered? OK.
37:38
Or wild tigers probably won't even tiger.
37:41
The peanut thing though, I know what you mean.
37:42
You have to give them like a little.
37:44
Yes, yeah. To make sure that they're not
37:46
later in life. Yeah, because everybody's
37:49
allergic now to peanuts. What's that all about?
37:53
Is it global warming? Possibly.
37:55
Could it be COVID? Could it be the fluoride in the
37:58
water that's been there for years?
38:00
Is it Queen's Gambit? It could be the Queen's.
38:02
Gambit. The Queen's Gambit.
38:04
Everyone who watched the Queen's Gambit is going to give birth to
38:06
a child that can't eat a fucking peanut.
38:08
That's that's not what you want. So where were we?
38:13
Oh, so now you're doing this. What is the next goal for you in
38:19
terms of like what you want to do?
38:21
Do you want to just keep doing this?
38:23
No, I'd, I'd absolutely hate to be like late 30s making cooking
38:27
videos still. Really.
38:28
Yeah, I don't want to fucking do that.
38:30
I I will always be into cooking and I'm I'm may try and find
38:34
like a different format, but I'm more interested now in
38:38
interviewing stuff. I think more people.
38:41
Yes, you've been interviewing. Lots of presenting.
38:45
Yeah, that kind of thing that that's kind of what I'm more.
38:49
I feel like I get more out of that than.
38:52
What about like one of those? What is that Sunday show where
38:55
they cook? Sunday brunch.
38:57
Yeah, would you want to do a Sunday brunch type show?
39:00
Well, I host it, Yeah, I mean. I'd be on if you hosted.
39:05
OK, right. In that case, in that case,
39:07
yeah, have you? Must have been on Sunday a bunch
39:09
of few times. Oh God, no, no, no, really, I
39:13
haven't. Not even like.
39:15
I've been on the right stuff. Wow, that's good.
39:18
Yeah. Have you actually?
39:19
Yeah, I think I've been. I've been on the right stuff as
39:21
well. Because Hugh Ferley Whittingshaw
39:24
once got misquoted. This is how much fucking
39:27
research those Dick heads do. But Hugh Ferley Whittingshaw.
39:30
Don't sugar coat it, no. No, I try not to he put he wrote
39:36
an article or he was quoted as saying this generation cannot
39:41
cook right. This was early in, early just
39:44
out of. Lock.
39:44
I don't believe that. Well, he didn't say it.
39:47
What he meant was his generation, but they took it.
39:50
And like when? Oh, what he's talking about,
39:52
like the new generation, the current generation, they can't
39:54
cook. So they got me on.
39:56
But I didn't know that that was a misquote.
39:58
So I was like, well, Hugh finally winning.
40:01
Shaw's an absolute Dick. Why would he?
40:02
Why would he? Well, obviously not that.
40:05
Because they tricked you. Well, yeah, they, they just
40:08
didn't quote. They didn't do the quote
40:09
properly. And then I'm, I'm in the cab.
40:12
I was, I was, I was doing a shoot and I had to do the
40:16
interview in the morning on the right stuff on Zoom.
40:20
And so I'm in the cab going back from the shoe that day, and
40:24
someone from the right, well, presumably Mr. Right.
40:27
Was Mr. Right? Right.
40:28
He tweeted about it and Hugh Fairley Whittingshaw added me on
40:33
Twitter and was like, oh, just want to say that that thing that
40:37
happened this morning, that was a misquote.
40:40
I'm a big fan of the younger generation, cooking and all this
40:43
stuff. I was referring to how people,
40:45
my generation make all and I'm just like, what the fuck is
40:48
going to go on my telephone right now?
40:49
I've watched River Cottage since I was a kid.
40:51
Like. But now you know how things get
40:53
out of hand. Yeah.
40:55
So I just try and never say anything bad.
40:57
Yeah, yeah. So all those pigeon letters
41:01
we're going to get, Yeah. Well.
41:04
We don't get letters. They will deliver them, Yeah, if
41:06
you ask them, that's what they do.
41:09
Big part of World War 2, from what I've heard.
41:12
Maybe World War One? And there's like pigeon racing,
41:16
Yeah, that's a big thing now. Yeah, I mean, actually, to be
41:20
honest, they're probably very clever animals and I probably
41:25
shouldn't have shot 1. So I'm going to come out and say
41:27
I'm I'm very sorry for shooting a pigeon.
41:31
OK, good. So we've got the announcement of
41:34
what you did and an apology in the same podcast.
41:38
Nipped in the bud before he can get out.
41:39
No, he said. Sorry.
41:40
Whoa, come on then, vegans. Well, and I'd never eat a tiger.
41:47
Yeah, because they're all endangered.
41:50
God damn. As we now know.
41:52
In terms of an animal, if the animal moves around a lot there,
41:57
the meat is not going to be that.
42:00
You want good, You want a docile.
42:02
Yes, somebody that doesn't move like a jellyfish.
42:06
No like. I do like jellyfish.
42:08
It's quite nice. Yeah.
42:09
I didn't think I'd eat jellyfish.
42:11
And then I ate some jellyfish and it was pretty good.
42:13
Really. Yeah.
42:14
They put, they use it like Chinese cooking.
42:17
It's good. It kind of tastes like, but you
42:20
know when you have like a seaweed salad, when you have
42:22
sushi like wakame kind of has the same texture as that.
42:25
Do you drink it with something and it goes down your throat or
42:30
have you? Ever been to the Wong Key in
42:33
Chinatown? Why are you nodding?
42:37
You must have been you've been around Soho for a while.
42:40
I've been to Chinatown. It's the one, if you go down
42:43
Wardour St, it's like the first one on the right that's massive
42:46
and the servers are really rude there.
42:48
That's like their whole shtick and it was like a in the
42:50
Victorian era. It was like a wig shop or
42:53
something so steeped in. History.
42:55
But they do a really good dish that's duck and jellyfish and
42:59
sesame oil. And it's like roasted duck cold
43:02
with like a sesame salad with jellyfish, sort of.
43:07
It's good, you should try it. So you have a really roving
43:10
palette I. Try.
43:12
I like to try things, yeah. Yeah.
43:14
Yeah. So what about on the veggie
43:17
side? Because we need to give time to
43:20
the spectrum. Are there any veggies that you
43:23
really like? I didn't like cauliflower
43:25
growing up, but now I've I like it.
43:28
Yeah. Do you like it because of
43:30
cauliflower cheese? Yes.
43:31
Yeah. I mean if you smother it with
43:32
cheese if. It doesn't have cheese.
43:34
I'll spit it out. And as we know, cheese is a kind
43:36
of meat though. But sorry.
43:40
I had to. I had to.
43:42
I had to. But yeah, no, I kind of eat all
43:45
vegetables, but I don't love baked beans, really.
43:49
Yeah. And I feel like that's obviously
43:50
a very popular thing in the UK. But you mean what about on like
43:56
a jacket potato or no? I like if I make my own I I
44:01
think it's the sauce more than the beans.
44:03
It's the sort of gelatinous tomatoey.
44:07
Barbecued baked beans. Now that I.
44:09
Those are good. Yeah, maybe with bits of bacon
44:12
in them. In the US they have B&M baked
44:16
beans which are more barbecuey sauce.
44:19
Yeah, I think, I think I could get with them.
44:22
Yeah, yeah. They're much more common.
44:25
The Yeah, the Heinz baked beans are.
44:28
You a BBQ man? Yeah, I love BBQ.
44:30
Do you? Is that something you're looking
44:32
forward to this summer perhaps? Yes, I'm not as good at cooking
44:37
the BBQ. I mean, I'm getting better.
44:39
You're more the sides guy. No, but I love I I can make
44:43
burgers. Really.
44:44
Well, I'll make. I'll prepare it.
44:46
Yeah. With onions and cumin.
44:50
No. No.
44:50
Something like what do you like in your burger?
44:55
Like just. Meat and then the toppings I
44:57
normally just do like salt and beef, push it down a little bit.
45:01
Although I do I do quite like a fat juicy burger rather than a
45:08
smashed 1. I feel like that's a very is it?
45:12
That's that's cool. West Coast, yeah.
45:15
It's the West Coast of the US is very smashy and.
45:18
But when you have a thick burger, you don't want to
45:21
overcook it right away because then the outsides get all.
45:25
You want it pinkish in the middle.
45:27
So you need a kind of medium here, yeah.
45:30
Yeah. Yeah, OK, I've learned that.
45:32
That's something I've learned because I've gotten.
45:34
What cheese do you go for now you're in the UK?
45:37
Are you a cheddar man or are you still using the Kraft singles?
45:39
No cheddar. Yeah, OK.
45:41
It's Cheddar. I like both, just bit of gooey,
45:45
bit of chalky. What is it that most people are
45:51
devoid of having in their kitchen that they should always
45:54
have? That's not a good question, is
45:57
it? I think that's a good question.
45:59
What should people always have in their kitchen?
46:01
What should be? Yeah, I I didn't need to use
46:03
devoid. No, I thought it was good to.
46:04
It was good to throw Devoid in there as well, I think.
46:07
Yeah, I feel like we're trapped in Devoid.
46:14
Cumin. It's cumin.
46:16
Yeah, it's cumin. What is it?
46:20
A versatile spice. Yeah, is it?
46:24
I'm always hearing cumin now whereas I didn't hear it before.
46:29
When was before? COVID.
46:35
Sticking in with Gambit? Yeah.
46:36
Sticking in with the Queen's Gambit, No, I mean, fuck.
46:41
I mean, I feel like people, I feel like since COVID, people
46:44
are so much more into food now. Like people were actually, well,
46:48
they're saying that. I did did do an interview quite
46:50
recently with someone who really wasn't that into food at all.
46:53
And it was a food based show, but she was a touring comedian
46:59
so she didn't really have any need for stuff in her kitchen.
47:03
Right. But a blender is always nice to
47:06
have, isn't? It blender is good.
47:07
Yeah. I'm going to get a blender that
47:10
you recommend. Have you got a good blender at
47:11
the minute? It's OK, it's just your bare
47:15
bones, right Blender? A Nutribullet perhaps?
47:18
No, no, one of those. No, I would like those.
47:20
Not bad. Unfortunately we're we're kind
47:23
of. I wish I could have you longer.
47:26
Have you got someone in after? No.
47:28
No, I just, I'm bored. But what what I have is a
47:35
formatted segment. OK, right.
47:38
Which is fill in the blank. I'll ask you a question and you
47:42
have to fill in the blank. OK, OK.
47:47
One of this one of the words will be a blank.
47:50
OK. #1 blank is the best food to have sex with.
47:57
Have we answered this? Before is that like sticking up
48:02
your ass or is it that like just shagging the food because.
48:06
Shagging the food. Well, that's tough, I suppose.
48:10
Depends which way. Depends who's doing the
48:13
penetrate. If the food's doing the
48:14
penetration right. OK.
48:17
Oh, OK. Microwave a watermelon.
48:21
OK. I've not done it.
48:23
But my a friend of mine had a friend at a friend.
48:27
Right. Yeah, this friend that had a
48:28
friend who. Used to do that to a cantaloupe.
48:31
Is that a melon? Yeah.
48:33
Yeah, yeah, I, I have. There's a film where someone
48:36
does that and I can't remember. I think it's Forrest Gump.
48:39
It's. Forrest Gump.
48:41
Oh, wait. No.
48:42
Isn't it like a cantaloupe? You never know what you could
48:48
have spunk in next. Boy.
48:50
Oh dear. We've got a lot of controversy
48:53
in this podcast. You just accuse.
48:57
A. A.
48:57
Mentally slow man in a film of having sex with what you call a
49:02
cantaloupe. Crazy.
49:06
Have you ever heard of cantaloupe before?
49:08
I've never. No, I don't think I have really.
49:11
I have heard of it, but is it like a yellow melon?
49:15
Yeah, because there's different types of melon isn't?
49:17
There, there's honeydew melon. That's the one I love.
49:19
Honeydew. Yeah, that's a good one.
49:20
Oh, it's great. Nice with ham.
49:23
So yeah, we're fucking a melon. OK, it's.
49:26
This dude, the most racist meal I've ever made is blank.
49:31
Oh. It could be accidentally or you
49:37
could not answer. It's Jamie Oliver's jollof rice.
49:42
It's not the meal that's racist, but it's the story behind it.
49:46
You know, right, that's probably, although I haven't
49:49
actually made that. I, I don't think I've ever made
49:51
a particularly racist food. Although one time I got in a lot
49:54
of trouble because years ago I referred to a slaw that I'd made
50:00
as an Asian slaw because I'd added sesame oil and soy sauce.
50:06
And that was. Wrong and a bit of Chinese
50:08
vinegar and apparently that was that was wrong, although I've
50:12
now seen lots of people saying it.
50:14
Now I'm aware that the continent of Asia is quite large, but by
50:17
not specifying Southeast Asian, I don't think I was being
50:21
racist. So if the most racist thing that
50:23
I've ever made culinarily is an Asian slaw, right, sue me.
50:29
Oh, so you don't You need to specify the area of Asia.
50:33
Yeah, and I've only got a certain amount of words.
50:35
Do you know what I mean? I'm trying, I'm trying to hit a
50:37
minute 30 on these. A minute 30 preferably is the
50:40
the sweet spot. You know what I mean?
50:42
I can't be getting east in there.
50:43
Good. So you're absolved of a lot of
50:46
things. Yeah.
50:47
King Charles shows up at your house.
50:50
I'm definitely making him blank. Jamie Oliver's Jollof Rice.
50:58
Have you met Jamie Oliver? I have actually, yeah, really.
51:04
I used to have this burger company that I don't do anything
51:07
with anymore and I don't need to say any more on that.
51:10
But Jamie Oliver was, was launching a pasta thing with the
51:16
same company and I went to the opening of it and I didn't have
51:21
a lot of time to speak to him because they were kind of like
51:23
all the people organising, like, come on, we let's get a photo of
51:26
you with him. And we have this photo of you
51:28
with him. And I was like, I actually
51:29
really want to, who knows? I, I'm taking the piss out of
51:31
the jollof rice thing. But I do actually really, really
51:33
rate Jamie Oliver. I think that he's one of like
51:35
my, the people that like taught me how to cook from the Internet
51:39
and cookbooks and things like that.
51:40
Yeah. He's.
51:41
Very good at presenting things, yeah.
51:43
I, I think he's, I do, I do like him.
51:45
I just think he chooses to have a lot of battles, you know what
51:49
I mean? Right?
51:50
He, you know, the, the Eaton Mass thing and the, the school
51:54
meals thing. And actually, I think he's done
51:56
some really, really good stuff. And I think that sometimes
51:59
people get pissy about some of the approaches.
52:02
You got to pick your battles. You got to pick your battles.
52:05
Mine tend to be against pigeons. Yes, yes.
52:09
Or dead squids. So you would cook King Charles?
52:14
I thought you'd make him something or down to earth.
52:18
What, like coronation chicken? Yeah, my coronation chicken.
52:22
My coronation chicken is not reserved for the likes of King
52:25
Charles. OK, gotcha.
52:28
Fuck that guy. Right now we may have discussed
52:32
this. Right now I'm bingeing blank.
52:36
Are you bingeing anything? Are you OK?
52:45
Yeah, I'm just trying to work out what I've been bingeing on.
52:51
Do you like to binge? I do binge.
52:53
I mean, I I probably drink too much, but oh.
52:56
OK, you know I'm bingeing on drinking.
52:58
I'm bingeing on booze, no currently bingeing on mostly
53:05
crisps. What about ATV show?
53:08
Yeah, I was trying to think. I got really into Desperate
53:10
Housewives for a while, and then the person whose Disney Plus
53:14
membership I was using, it was like, you can't use that.
53:18
Anymore you should watch the burbs.
53:20
Oh, Jack Whitehall. Yeah, yeah, I might give that a
53:22
go. It's.
53:23
It's that was originally Tom Hanks, wasn't it?
53:25
The Was it a film? I think the reason why I said
53:29
that is I think it's filmed in the neighbourhood, almost seems
53:33
like. A.
53:34
Is it the same right wisteria lane?
53:37
Wisteria Lane Yeah, I. Think so?
53:40
I I'd love to get up. I'd love to be bingeing that.
53:42
But OK, all right. The dickhead that had the the
53:46
Disney Plus subscription has revoked that Disney Plus
53:49
subscription. Sure.
53:50
Maybe I'll just have to pay for it. #5 This is the last
53:54
question. Gordon Ramsay should be blank.
54:02
I don't want to get you in trouble, but.
54:07
Only allowed to make British TV shows.
54:11
Really, when he gets to America, I think when he gets.
54:14
To America he switches on the the like like the the anger of
54:19
the stuff I think the original Kitchen Nightmares, the English
54:23
ones, yeah are really funny and they're really good but I think
54:27
that the. Hell's Kitchen?
54:29
Yeah, it's too much. Yeah, it's it is.
54:32
It is. And I mean, I think obviously
54:34
you can't take anything away from Gordon Ramsay.
54:36
He's a, he's a brilliant chef, he's had a brilliant career, but
54:40
that transition to like the TV chef, I just think.
54:44
They've amped it up. Yeah, a notch.
54:46
Yeah, not the biggest fan of of that.
54:49
Now this is plug time, right? Is there anything you'd like to
54:54
plug? Yeah, I've got a homeware
55:00
company called Pleasant Homeware.
55:02
What Pleasant homeware? OK.
55:05
Yeah. So if you want to buy some
55:07
speckled bowls and mugs or an ashtray, that's coming soon.
55:11
Do you have a say in the design and?
55:14
Entirely, yeah, I'm not very good designer.
55:19
This is great can you make it look like that?
55:22
Kind of. I have an idea and then I need
55:23
someone that's actually able to do that to make it better.
55:27
But sometimes I do have quite good ideas and other times I get
55:31
told don't have that. Idea No, don't do the dolphin or
55:34
the giant peanuts. Don't, yeah, don't ever go
55:37
swimming at night time in dolphin infested custard.
55:41
But yes, I think that's what it needs to plug.
55:45
OK, when's this coming out? What's the name of this?
55:48
Pleasant home wear. Pleasant home wear, pleasant
55:51
home wear, and it'll come out in a few weeks, OK?
55:54
Yeah, the tickets to my event may be out.
55:59
This is great doing an event. I've done a party in the summer
56:03
and a Christmas party. Because I work on my own.
56:06
Well, I work with one lovely man called Alex, but I work on my
56:09
own, right? And I have my manager.
56:13
I want to have a Christmas party.
56:14
I want to have a summer party. Same.
56:16
Thing with us, we did a live show and it's like, yeah.
56:19
You've got to do that kind of thing.
56:20
It's it's nice. So we did like basically it's a
56:22
big charity event and I get all people that are established
56:29
cookery cook. What am I trying to say?
56:31
Established influence? No, no.
56:34
No, no. No thank you.
56:36
Sorry. Restaurants or hole in the wall
56:41
type things, sandwich shops, things like that.
56:43
Get them to get like four or five of them to do cooking and
56:47
then get my friends who are DJ is to DJ and then come down,
56:51
they buy a ticket, they get to eat.
56:53
Where is. This it's well, it's meant to be
56:56
in Hackney Bridge. Nice.
56:58
In Hackney Wick on the 18th of July and hopefully tickets will
57:03
be out by the time this comes. Out on your website.
57:06
Yeah, on my link in in in my Instagram bio.
57:10
That's amazing. That will definitely be out
57:12
before. Then right.
57:14
So I'll, I'm going to get to work on that.
57:16
So guys, go to this live party. It's going to be off the hook.
57:22
Pigeons everywhere, Dolphins flying out.
57:27
Tigers. Tigers.
57:29
Lions. You can't eat them, no.
57:32
You can eat them you. Could you?
57:34
Shouldn't You should not eat the tigers?
57:38
Eat the tigers. Well, thank you, Will.
57:40
Thanks for having me. Yeah, you're the man.
57:42
Thank you very much. Yeah, good luck with everything.
57:45
Cheers. I can't want to wait to see what
57:47
you do next. Who knows?
57:49
Yeah, who shall I? Shall I go?
57:52
Yes. Please, I should go.
57:53
I should go. Hi everybody, thanks for
57:55
listening to Will Hughes, he was hilarious.
57:59
And if you want to support the podcast even further, please
58:03
join Patreon. It's just a small amount for a
58:07
membership. I won't hate you if you don't do
58:11
it. Just a little bit joke.
58:15
Anyway, I promised you I'd answer a question, and someone
58:20
from Patreon named Anonymous has asked Rich, why can't you go for
58:26
that? Now listen, I've answered this
58:29
before. I can't go for that because I'm
58:32
tired. I've worked really hard and I
58:35
don't have time to go for that. Now this is another story, but
58:42
that? Screw that.
58:46
OK, how's that? Please be nice to me.
58:52
All right, I get I get a little bit delirious during the day.
58:58
Thank you Rich Vultures talk box.