Ep 37: Tom Allen
Off Menu with Ed Gamble and James Acaster
Culinary Capers in Vegas
In this chapter, the speakers reminisce about their delightful dining experiences in Las Vegas, particularly the exquisite roasted carrot balls that stood out during their trip. They share humorous anecdotes about their food preferences, comparing the enjoyable roasted version to less appealing alternatives. The conversation also touches on light-hearted hypothetical scenarios involving guest behavior, adding a comedic twist to their food-focused discussion.
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