10min chapter

Off Menu with Ed Gamble and James Acaster cover image

Ep 256: Hammed Animashaun

Off Menu with Ed Gamble and James Acaster

CHAPTER

Sourdough and Silly Comparisons

This chapter features a light-hearted discussion about the joys of sourdough bread and the debate between salted and unsalted butter. The speakers inject humor into their culinary preferences while making whimsical comparisons, likening sourdough’s popularity to a comedian. They also share amusing anecdotes about unconventional food practices and the delightful experience of trying corn ribs.

00:00
Speaker 3
Well, no, I didn't believe it. I thought you were talking about something else. So if anything, your clarity was dreadful. I didn't get the intention of what
Speaker 2
you meant, which sort of surely the basis of that thing. That's what that's what's all about, man. Yeah.
Speaker 3
Yeah. Yeah. Yeah. Yeah. You got to be as ambiguous as you can, in
Speaker 1
every single sentence that you say. Can do, absolutely. I've been misunderstood for years. Pop it up to a bread. Pop it up to a bread. Have it at a Bichon. Pop it up to a bread. Bread.
Speaker 2
Now,
Speaker 1
thank you for parroting my delivery. It means a lot, because sometimes people talk back to me very chilled, and I feel like I've gone overboard. Any particular type of bread? Sourdough bread. Yeah, yeah, white sourdough bread.
Speaker 3
I'm still on the sourdough train. A lot of people are turning against sourdough these days. Is it? Yeah. And I don't know why. I'm saying it's too hard, maybe just because you can find it in more places now, but to me, that's a great thing. I love sourdough.
Speaker 2
Sourdough bread is nice, really tasty. People
Speaker 1
complain when it's everywhere. It's not a fan, if it's not your favorite one, then when it's everywhere, it does your head in, where it didn't used to before. It's like Michael McIntyre. Loads of people for ages were like, yeah, he's pretty funny, but then when he was everywhere, I was like, I fucking hate McIntyre. Well, actually, they don't really hate him. He's just everywhere. Yeah, just everywhere.
Speaker 3
Cause he's funny. Sourdough. He is. He's like sourdough. He's like sourdough bread. Yeah. Yeah. Delicious with avocados on. Michael Muckentire is delicious with avocados. Yeah,
Speaker 1
that's fucking total. That is true. Is
Speaker 3
there a particular place that you get sourdough bread from that you absolutely love?
Speaker 1
S Yeah.
Speaker 3
Now, you know, James, at Sainsbury's, you can probably get a sandwich, a drink and some crisps and...
Speaker 1
M&S meal deal at Sainsbury's. Well, it's a Sainsbury's meal deal. Yeah. But it's not too great. I don't know if you got that right. I think you shouldn't, I think you should Google that because that sounds like the M&S meal. Maybe the S and M&S stands for Sainsbury's actually. Yeah, maybe. Yeah, maybe. How
Speaker 3
do you want the sourdough like warm with butter? Yeah.
Speaker 2
Salted. Salted butter. Oh yeah. How do you feel about unsalted butter? Again, it's just, it's fine if you're baking a cake, but why are you putting that on your bread? Do you know what I mean? What
Speaker 1
if someone's got unsalted butter and sparked water on the go? I'm
Speaker 3
out. Yeah. Come out man. Even now at this age, you're not 18 or 19 anymore. You're walking out the room if there's unsalted
Speaker 2
butter. Well, I'll ask questions. Yeah. So like if I'm sat at a table and I see sparkling water and unsalted butter with sourdough bread and the bread's not even warm or toasted. Then I'm like, okay. So what are you doing with the butter? I'm just going to spread it on the bread. You going to drink that water too? Oh yeah, I love sparkling water. Oh, I just got to make a quick phone call, be right back.
Speaker 3
So I said, are you just going to leave the room? And you said, no, I'm going to ask questions. But the questions are, is that that? And then you're just leaving anyway.
Speaker 2
If I ask questions, the answers are wrong. Yeah. Yeah. Yeah. But I don't see what other answers they would have. Right? Because if it's there, because they could probably be like, Oh, I'm no the butters for a cake. I'm baking.
Speaker 3
Yeah. I don't know what situation this is. When you're sat at a table with someone, They're like, no, that's for a cake. I'm baking. The sparkling waters.
Speaker 2
I'm cleaning something with it. Yeah. Yeah. That's fine. Yeah. That's all right. So you get it. You get it straight and then you leave. Yeah. Yeah. If I'm using this
Speaker 3
as a cleaning agent. I'm not, if I'm using the sparkling water as a clean agent, I'm not cool. How is that not a red flag to you? That would worry me if someone was like, yeah, the sparkly water. I'm using it as a cleaning agent. Yeah,
Speaker 2
because I'm not going to drink it. You're going to use it to clean the dishes or you're going to use it to spit shine the glasses or something. Like you do that really, like shine the glass with the sparkling water. You're gonna bake a cake with the unsalted butter. Yeah. Do you know what I mean? It's like, oh, okay, cool, fine.
Speaker 1
What if they said they were gonna bake a cake with the unsalted butter and then use the sparkling water to clean the cake? To
Speaker 2
clean the cake.
Speaker 1
Yeah. As you like just give it a little dash of- Yeah, they're gonna clean the cake with the sparkling water. Yeah, it's fine. Yeah, you're gonna- As long as they don lie or are you gonna go and phone maybe the police or like someone
Speaker 2
who- No, no, it's a lie, it's a lie.
Speaker 1
I don't think it's, it warrants the police. Well, next time you can ring us. I try. Yeah. And just let us know the situation.
Speaker 2
I actually a bath in it.
Speaker 1
Your dream starter. Oh, okay. Yeah.
Speaker 2
So my dream start would be chili salted corn ribs. Oh yeah. Lovely. Love corn ribs. When did corn ribs first come into your life? Mate, I tried it a couple of years ago with my, we were, I went out for dinner and they, we saw it on the menu, corn ribs, and we were like corn ribs. When did that ever come into, how's that a thing? Yeah, let's give it a go. man. It's so good. Delicious. They're incredible.
Speaker 3
I think I, I might have had them for the first time. There's a restaurant called fallow in, in London and had them there. And then I think they suddenly they're everywhere as well. Like I think they started doing like what hacker or something as well. But yeah, you've tried to make them, right? I
Speaker 1
made them loads. Yeah. I love making them. Yeah. Yeah.
Speaker 3
But I don't want to have to chop up a cob chopping
Speaker 1
up the cob is hard. I will admit. Yeah. But yeah, I've got a good technique. Now I've had to do it. Yeah. I'll get through them a lot quicker. The first time anyone listening, if you're planning on chopping up some cobs, the first time you, you might just be careful because it's very easy to just like end up with a knife in yourself, in your belly, really. Cause that's like chopping board height. And then when the when the cop disappears from underneath the knife. Yeah. So just just take it slow. But now I'm all over that. It's great. And then and that you make them really quickly. Toss them in a bowl with all the whatever you want. Chili salt in this case. Yeah, delicious. Love it. So good. So good. And you can pretend like what, what, what, when it says corn ribs, what creature do you imagine is the ribs have come from? I've imagined Jolly Green Giant. Oh, okay. Yeah. It's quite small ribs for the Jolly Green Giant. He's got a lot of them. Oh, is that what you imagine you're eating? Yeah. Yeah. Jolly Green Giant's ribs caught him and killed him. And then I'm eating his ribs now. Do
Speaker 3
you imagine that they're from a creature? No, I've never thought of it that way.
Speaker 1
No, it's weird, honestly. Well, yeah, it's the only creature I can think of who would have sweet corn ribs is the Jolly Green Giant. Yeah, that's true actually, yeah. I hear that. I think he would definitely have sweet corn ribs. And maybe a cornless cob is a penis.
Speaker 3
A cornless cob? Yeah
Speaker 1
so all the corn will be off of it. I feel like- Oh, I see, yeah. I can't imagine him having- A
Speaker 3
corny
Speaker 1
penis. A corn on the cob penis. But I can't imagine him just having a cob penis.
Speaker 2
Yeah. I mean, if he had a corn on the cob penis, he'd probably have to see someone. Yeah, yeah, he would. Nobody wants a corny penis. No, he wants that. No, because no one's penis is made out of the same thing as their
Speaker 3
ribs are. Yeah,
Speaker 1
that would be mad. That'd be crazy. Yeah. If your ribs and your penis are the same, then see a doctor. That's actually a very important message for anyone listening.
Speaker 3
I heard that the jolly green giants had one of his corn ribs taken out so he can suck himself off. That's
Speaker 1
why there's no corn on the cob. He had
Speaker 3
to go around it sideways. So, yeah, Where did you have these corn ribs for the first time I think it was what hacker.
Speaker 1
Yeah. And chilli salt is your preferred. Yeah. Chilli salt. You led with that. I was like, this could be a number of things. I'm excited immediately as low as anything that's chili salt, squared. I had chili salt cauliflower the other day. It's always, always the
Speaker 3
other day. Cause I'm on tour at the moment we bought, we got Nando's and bought peri salt, all the peri salt on delivery. Just come, they'd send you a jar. So that just comes everywhere with us now. I'll put it on anything. Yeah. Well you, I mean, you have to pay for it, but like, cause they'll send sachets of sources, but sometimes they forget. So if I'll have to order the sauce, but then they tell you a bottle of sauce, basically. So I just take round a bottle of sauce and now we've got Perry salt. Basically the whole car is just seasonings. Yeah.
Speaker 1
Yeah. Our friend, John Robbins carries around like a full jiffy bag of condiments. So for him all the time that he's taken from hotels and whatever. Have you ever done anything like that?
Speaker 2
I don't, I don't carry condiments around with me, but in my main places that I go to, there are condiments there, if that makes sense. So I've got like bases, you've got like, so stashes of condiments. Yeah, I've got condiment bases. I mean, so I've got a whole bunch at the Barbican, obviously at some at home, at my mum's, like a little corner, where I've got all my special ones there. So no one, actually, my mum doesn't even know what it's there. Just like all my bases, it's like, I've got my special condiments there. Take us through what's in the different bases. Okay, so at the Barbican, my dressing room, I have, obviously you gotta have ketchup, but then I do have perinase. Nice. Just to mix things up a bit. Yeah. Do you know what I'm saying? So I don't have like mayonnaise, perinase. Yeah. Then I've got the chili salt, then I've got garlic powder, and I've got hot sauce. Wow.
Speaker 3
Delicious. And are the other cast members allowed
Speaker 2
to touch your
Speaker 3
condiment bars?
Speaker 2
They don't know about this until you're finished.

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