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Off Menu with Ed Gamble and James Acaster
Best of 2023: Part 1
Dec 27, 2023
The hosts reflect on their milestone 200th episode and share favorite clips from 2023, including debates on still vs. sparkling water, dangers of excessive water consumption, and pronunciations. They discuss recipes for continental potatoes and preferences for salads, cocktails, and olives. Other topics include the ethics of enjoying a global buffet, cooking frustrations, watching controversial films on planes, logistics of genie lamps, snoring, drinking preferences, conflicting views on the monarchy, experiences with neighbors, and funny stories about cleaning skid marks and sauce mishaps. They also explore a fish scene in a film, discuss encounters with celebrities, speculate on eggs and hair thickness, and talk about Dublin chicken wing wars.
02:57:12
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Quick takeaways
- Carol Vorderman shares her journey from having no cooking skills to developing a passion for cooking, emphasizing the importance of quality ingredients and dishes with texture and variety.
- Florence Pugh discusses the challenges of filming a scene involving a large fish and the discomfort of having fish scales on her face and lips, adding to the overall impact of the scene.
Deep dives
Cheese Leek Brat and Overview
A delicious recipe for cheese leek brat that includes pan-fried sea bass and calf continental potatoes. The leeks are cut on the slant and fried down with butter until bright green. The sauce is made with flour, butter, milk, and lots of great cheese. It's poured over the leeks, topped with Parmesan, and baked in the oven. The sea bass is pan-fried with chili oil for crispy skin, and served with the calf continental potatoes, which are sliced potatoes, onions, and tomatoes roasted in garlic oil. The dish is flavorful and satisfying.
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