Ep 112: Simon Amstell
Off Menu with Ed Gamble and James Acaster
00:00
The Nachos From Manner, Simon?
I used to love making nachos at the start in Geddington when I worked in the kitchen there. The ones on the bottom were the best because they were like really like, like, you had to eat them with a fork or a spoon. You couldn't just pick them up because they were really limp just like they've been covered in chili and they had to just eat them with an end product. So are these nachos layered up? Or are you just hoovering off the top layer and sending the dry crisps back? There's three options. One is Bristol. If we can for the main course, but it's only option one. But there
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