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    • Exploring Weight Loss Solutions: Medication, Personalized Plans, and GiftsExplore weight loss solutions through online consultations with certified physicians, personalized weight loss plans, and thoughtful gifts. Medications can be prescribed for eligible individuals, while personalized plans cater to various preferences. Gifts, like those from 1800flowers.com, can offer free shipping and rewards.

      There are multiple effective options for those looking to begin their weight loss journey. PlushCare offers online consultations with certified physicians who can prescribe FDA-approved medications for eligible individuals. Meanwhile, Noom provides personalized weight loss plans that cater to various preferences, even for those who dislike salads. Additionally, for those in need of gifts, 1800flowers.com's Celebrations Passport offers free shipping and rewards for frequent gift-giving. Finally, the Art of London podcast, though containing some nonsensical references, offers a unique blend of humor and conversation, making for an entertaining listen.

    • A new hire's unusual interview method based on passion for foodA genuine love and appreciation for your work can make a memorable impression, even during an unexpected interview

      Arnold O'Hanlon, the dream restaurant's new hire, has a unique appreciation for food. He doesn't just eat for sustenance but for the sensory experience. He loves the smell, touch, and even the pain that comes with chopping garlic and chilies. This sensory obsession led him to rub his bottom on a lamp to summon a genie during his job interview, which was an unusual but effective entrance. O'Hanlon's passion for food and unique interview method stood out, impressing the restaurant owner, Mister Kum. This shows that having a genuine love and appreciation for what you do can make all the difference, even in unexpected situations.

    • The multisensory experience of eatingSavoring the taste, texture, sight, sound, and even touch of food enhances the overall enjoyment of eating beyond just satisfying hunger

      Our sensory experiences with food go beyond just taste and nutrition. For some people, the sensation of pain from a spicy food or the sound of crunchy food can bring immense pleasure. It's not just about satisfying hunger, but also about seeking out new sensations. Some people may have negative associations with certain foods or senses, like the sight of food making them sick or the sound of fizzy water being sinister. But overall, the multisensory experience of eating is a crucial aspect of enjoying food and should not be overlooked. Whether it's the feeling of rubbing food on yourself, the sight of a beautifully presented dish, or the sound of crunchy food, each sense contributes to the overall experience. So next time you sit down to eat, take a moment to savor not just the taste, but also the other sensations that come with it.

    • The speaker's texture and tool preferences, along with his dislike for bubblesThe speaker has strong preferences for certain textures, tools, and dislikes bubbles intensely, preferring blunt knives for carrots, heavy glasses for beverages, and still water over bubbly drinks. He even enjoys 'killing' bubbles in bubble wrap.

      The speaker has strong preferences for certain textures, tools, and beverages. He dislikes bubbles intensely and prefers blunt knives for carrots and heavy glasses for beverages. The speaker also revealed that he is the rightful heir to Northern Irish Tater Crisps and shared an amusing anecdote about using an ordinary table knife to carve a freestanding carrot for Sunday lunch. In terms of beverages, he prefers still water and dislikes bubbly drinks, including champagne. The speaker's aversion to bubbles extends to bubble wrap, and he even admitted to enjoying "killing" bubbles. The speaker also expressed his preference for the heft and weight of glasses, specifically mentioning the Pintagena glass as his favorite. The conversation also touched upon the speaker's age and his seemingly fun-loving and relaxed demeanor, which was unexpected given his strong dislike for bubbles.

    • Appreciation for cutlery design enhances dining experienceIndividuals can find joy in the design and quality of cutlery, enhancing their dining experience and even leading to discussions about specific designs and designers.

      The appreciation for the design and quality of cutlery can significantly enhance the dining experience for some individuals. During a conversation, the speaker shared his fascination with the heft and design of his cutlery, particularly a set he had purchased for his wife as a Christmas gift. He was disappointed with a set of forks she owned, which had only three tines and were not effective for piercing food. In contrast, he admired the perfect imperfection and weight of his own forks and knives, which he found himself admiring even outside of meal times. The speaker's passion for cutlery design was so strong that he even went around to guests at a dinner party to discuss the merits of their cutlery. The conversation also touched on the designer, Martin Haas, and his brutalist cutlery design. While some may find this level of detail and appreciation for cutlery excessive, for the speaker, it added to the enjoyment of the dining experience.

    • Design vs Functionality: A Matter of PrioritiesPeople prioritize design or functionality differently when making choices, and individual preferences and habits play a role in their decisions.

      Design and functionality can sometimes be at odds, and people prioritize different aspects when making choices. For instance, in the discussion, there was a disagreement about the importance of light in lamps versus their aesthetic appeal. Similarly, people may choose food based on texture or appearance rather than nutritional value or taste. For example, one person preferred poppadoms for their crunch, while another enjoyed Skips for the same reason. The conversation also revealed that people have unique preferences and habits, such as using a hammer to open poppadom packets or leaving a large bag of Skips out for everyone in the household to share. Ultimately, the importance of design versus functionality depends on individual priorities and experiences.

    • An Extraordinary Oyster ExperienceAdel cherishes memorable oyster experiences, prefers minimal accompaniments, and once enjoyed over 60 oysters in Boston.

      The speaker, Adel, has a deep love for oysters and cherishes memorable experiences involving them. During a visit to a restaurant owned by a generous man named Frank in Boston, Adel and his wife were treated to an extraordinary experience of consuming over 60 oysters. Adel prefers to enjoy oysters with minimal accompaniments to fully savor their natural taste and freshness. He also has a friend who owns an oyster shucker and has prepared oysters himself in the past, but now prefers not to due to the risk of injury. Adel's preferred starter for this imaginary menu is scallops.

    • A cherished scallop dish with black pudding, minty pea puree, and a quails eggThe speakers fondly recall their wife's scallop dish with black pudding, minty pea puree, and a quails egg, highlighting its unique architecture and delicious flavors, while acknowledging the potential cost and need for menu variation.

      The scallop dish prepared by the speaker's wife, featuring black pudding, minty pea puree, and a quails egg, is a beloved and delicious dish that is often served during special occasions. The use of black pudding and the specific architecture of the dish are highlighted as key elements. The dish has become a topic of laughter and admiration among the speakers and their friends. The quails egg is an essential component, but it seems that only one egg is provided per scallop, leading to some comedic commentary about the cost of living crisis and the potential for more quails eggs. The dish has become a signature item, and the speakers express a desire to have it more frequently but also recognize the need to vary the menu for dinner parties. The overall impression is of a delightful and memorable culinary experience.

    • Exploring new experiences through various sourcesFrom The Simpsons to travel and food, staying open to new experiences can lead to memorable discoveries and even a newfound love for something unexpected. Online resources also offer convenience and access to services like weight loss medications and custom-designed rings.

      People can learn new and interesting things from various sources, including television shows like The Simpsons. For instance, the knowledge about the potentially deadly consequences of eating the wrong part of a puffer fish was something the speaker learned from The Simpsons. Additionally, people can also discover new experiences through travel and trying new foods, even if they have an unusual or unpleasant taste, like stink beans or durian fruit. The desire for novelty and adventure can lead to memorable experiences and even a newfound love for a food. Another key takeaway is the ease and convenience of accessing various services online, such as weight loss medications through PlushCare or custom-designed rings from Blunile.com. Overall, the conversation highlights the importance of staying open to new experiences and taking advantage of the resources available to us.

    • Discussing the Strongly-scented Durian Fruit and a New Dish called 'Stinky Beef'Exploring new and adventurous culinary experiences, even if they involve strong odors, was a shared desire among the interlocutors.

      The interlocutors were discussing an unusual and strongly-scented fruit called durian, which is banned on public transport due to its overpowering smell. They also brainstormed the idea of creating a new dish, "stinky beef," using a specific cut of beef from the cow's digestive system that would have an intense aroma. The durian and stinky beans were the only food the cow had been eating, contributing to the unique taste and smell of the proposed dish. Despite the strong odor, the interlocutors expressed a desire to try this new dish due to their adventurous nature. The roast beef, a favorite meal for one of them, would be infused with the stinky elements, providing a new and daring culinary experience.

    • Food and Personal ConnectionsFood holds personal significance, brings back memories, and creates a sense of accomplishment. Clear communication is important in the cooking process, and underrated dishes can be rediscovered through proper preparation.

      Food and the preparation process hold significant personal achievements and connections for individuals. The discussion revolved around the fondness for cauliflower cheese sauce and the effort put into making sauerkraut. The speaker emphasized the importance of being clear in communication and the significance of these dishes in their life. Food can bring back memories and create a sense of accomplishment, as seen with the speaker's experience of making sauerkraut. Additionally, there's a shared appreciation for rediscovering the potential of underrated dishes like sprouts when prepared correctly. Overall, food and the stories behind it bring people together and create meaningful connections.

    • Cabbage: The Resilient PirateCabbage, a humble vegetable, is compared to a resilient pirate who has endured through food trends. Creative cooking methods like preparing it like Brussels sprouts or using tiny cauliflowers were suggested. Yorkshire puddings were acknowledged as essential bases for the meal.

      Cabbage, an often overlooked vegetable, can be compared to a resilient pirate that has endured through various food trends. The speaker imagines cabbage as an old pirate who has survived famine and shipwreck, sitting on the dock of the bay. The discussion also touched on the possibility of preparing cabbage like Brussels sprouts or using tiny cauliflowers. Despite some disagreements about Yorkshire puddings, the group acknowledged their importance as a base for the meal. The conversation showcased the speakers' creativity and playful approach to food, demonstrating that even seemingly mundane topics can lead to engaging and imaginative discussions.

    • Yorkshire Puddings: A Traditional British ComponentYorkshire puddings are a British tradition, serving as a versatile container for various dishes and gravy, and while some love them, others have different preferences.

      Yorkshire puddings are an essential component of traditional British meals, serving as a container for various dishes and absorbing gravy. They are unique in their function, eliminating the need for plates and cutlery. While some people enjoy Yorkshire puddings, others, like Ed, dislike them and prefer different foods, such as chocolate or dogs, at the bottom of their lists. The conversation also touched upon wine, with Ardel expressing his preference for red wine and sharing an anecdote about discovering a love for it through an unusual experience.

    • Proper storage and care impact wine's taste and enjoymentTwo experiences highlight the significance of storing and aging wine correctly for optimal taste and enjoyment

      The quality and experience of a wine can vary greatly depending on how it's stored and aged. The speaker shared two experiences - one involving an old bottle from a small shop that turned out to be disappointing, and another from a wealthy friend's cellar that provided an extraordinary drinking experience. This illustrates the importance of proper storage and care in enhancing the taste and enjoyment of wine. Additionally, the speaker's anecdote about meeting Prince Charles and sharing their common love for "Father Ted" adds an unexpected and entertaining element to the conversation.

    • Food Preferences and MemoriesParticipants discussed their individual food preferences and shared nostalgic memories, highlighting the emotional connection people have with certain dishes.

      The conversation between the participants revolved around their individual food preferences and experiences. Arnold was disturbed by the appearance of a dessert he was trying, which reminded him of an unwanted substance, while Adam shared fond memories of his mother's Rhubarb crumble. The discussion also included attempts to describe and replicate the dessert, with various ingredients and textures being mentioned. Despite some differences in opinion, such as the presence or absence of bubbles in the crumble, there was a shared appreciation for the dessert and its nostalgic value.

    • Arnold's Menu Preferences and Unexpected MomentsDuring a menu discussion, Arnold shared his preference for a rhubarb crumble and ice cream dessert but later changed his mind to a cheese board. The conversation also included some unexpected interruptions.

      During a discussion about a menu for a tour show, a guest named Arnold expressed his preferences, which included a rhubarb crumble and ice cream dessert, but he also mentioned his regret for not practicing a difficult word during the event. The conversation then shifted to Arnold's fondness for cheese, leading him to request a cheese board instead of the dessert. The menu continued with Arnold's choices for various dishes, including a hard aged houda and Stilton cheese for the cheese board. The conversation also included some unexpected interruptions, such as James trying to throw a chocolate vagina at their dog and it disappearing. Overall, the discussion highlighted Arnold's food preferences and the lighthearted moments that occurred during the menu planning.

    • Unexpected generosity and support can enhance tour or event experiencesBenito's surprise offer of a custom lamp set impacted artists, Whole Foods and 1-800-Flowers emphasized appreciation for mothers, and reimagining everyday objects sparks creativity

      Sometimes, unexpected generosity and support can make a significant impact on a tour or event experience. Benito's surprise offer of a custom lamp set for a performance was a game-changer, requiring a dedicated crew to set up and pack down each night. Although it added work for everyone involved, the artists appreciated the effort and expressed gratitude. Meanwhile, during Mother's Day celebrations, the importance of showing appreciation for the special women in our lives was emphasized. Both Whole Foods Market and 1-800-Flowers offered deals on premium gifts, flowers, and treats to help make the day extra special. Lastly, the concept of reimagining everyday objects or situations, as discussed in the Rob Orton Daily Podcast, can lead to amusing and thought-provoking ideas. Whether it's envisioning Picasso painting a house white or a beach made of digestive biscuits, these imaginative scenarios can provide a moment of delight and inspiration.

    Recent Episodes from Off Menu with Ed Gamble and James Acaster

    Ep 252: Jason Mantzoukas

    Ep 252: Jason Mantzoukas

    ‘How Did This Get Made?’ podcaster and ‘Brooklyn Nine-Nine’ star Jason Mantzoukas finishes up series 11. And half of his meal is lurking in the shadows…


    Listen to Jason’s podcast ‘How Did This Get Made?’ wherever you listen to podcasts.


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 251: Helen Skelton

    Ep 251: Helen Skelton

    TV presenter, author and Strictly contestant Helen Skelton takes on her next challenge: ordering her Off Menu menu in the Dream Restaurant.


    Helen Skelton’s book ‘In My Stride’ is out now published by Headline. Buy it here.

    Follow Helen on Twitter and Instagram @helenskelton


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 250: Patti Harrison

    Ep 250: Patti Harrison

    US stand-up and ‘I Think You Should Leave’ star Patti Harrison is this week’s dream dinner guest. She arrived so early her table wasn’t ready yet.


    Trigger warning: this episode contains talk of eating disorders.


    Patti Harrison is bringing her show ‘My Huge Tits Huge Because They Are Infected NOT FAKE’ to London’s Soho Theatre at the end of May and the Edinburgh Fringe in August.

    Follow Patti on Instagram @party_harderson


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 249: Rhys Nicholson

    Ep 249: Rhys Nicholson

    ‘Drag Race Down Under’ judge and ‘Taskmaster Australia’ star Rhys Nicholson is our guest diner this week. And they’ve brought along their pal Jeff Tartare.


    Rhys brings their new show ‘Huge Big Party Congratulations’ to the Edinburgh Fringe this August and then is touring the UK. For dates and tickets go to rhysnicholson.com.au

    Rhys’s book ‘Dish’ is out now. Buy it here.

    Watch Rhys’s special ‘Live at the Athenaeum’ on Netflix.

    Follow Rhys on Instagram @rhysnicholson


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 248: Huge Davies

    Ep 248: Huge Davies

    Comedian and podcaster Huge Davies brings disturbing news. Another great episode of Off Menu with Ed Gamble and The Boy.


    Listen to Huge Davies’s podcast ‘Slime Country’ with Ed Night and Sunil Patel wherever you listen to podcasts.

    Watch Huge’s special ‘The Carpark’ on YouTube for free.

    Follow Huge on Twitter and Instagram @hugedavies



    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 247: Ardal O’Hanlon (Live in Dublin)

    Ep 247: Ardal O’Hanlon (Live in Dublin)

    It’s the final b-b-b-b-bonus episode from the live tour and what better way to end than with Irish comedy god and ‘Father Ted’ star Ardal O’Hanlon. Oh, and eating a creamy dessert.


    Follow Ardal on Twitter @ardalsfolly and Instagram @ardalohanlon


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Bord Gáis Energy Theatre in Dublin.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 246: Karan Gokani

    Ep 246: Karan Gokani

    Co-founder of Hoppers restaurants Karan Gokani has a table booked this week, and he’s bringing along Edward Stephenson Jamison Gamble as his dining companion.


    ‘Hoppers: The Cookbook’ is out now, published by Quadrille Publishing. Buy it here.

    Go to Hoppers restaurants in London. Visit hopperslondon.com to book a table.

    Follow Hoppers on Instagram and TikTok @hopperslondon

    Follow Karan on Instagram @karancooks


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 245: Tommy Tiernan (Live in Dublin)

    Ep 245: Tommy Tiernan (Live in Dublin)

    Irish comedy icon Tommy Tiernan joins us for night one in Dublin. And, no, this episode hasn’t been edited much.


    Tommy Tiernan is on tour now with ‘Tommedian’. For dates and tickets go to tommytiernan.ie

    Follow Tommy on Twitter @Tommedian and Instagram @officialtommedian


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Bord Gáis Energy Theatre in Dublin.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 244: Sara Barron

    Ep 244: Sara Barron

    Superb stand-up and podcaster Sara Barron has a reservation this week. And did you know her brother is a babe?


    Listen to Sara’s podcast ‘They Like to Watch’ wherever you listen to podcasts.

    Sara Barron is at the Edinburgh Fringe this August with her new show ‘Anything For You’. For tickets and info visit edfringe.com

    Follow Sara on Twitter @sarabarron and Instagram @sarabarron1000000


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 243: Joe Wilkinson (Live in Brighton)

    Ep 243: Joe Wilkinson (Live in Brighton)

    Despite wanting to go home, Joe Wilkinson showed up for his table at the Dream Restaurant, live in Brighton.


    Listen to Joe’s podcast Chatabix with David Earl wherever you listen to podcasts and follow Chatabix on Instagram @chatabixpodcast

    Joe’s book ‘My Autobiography’ is out now. Buy it here.

    Follow Joe on Instagram @gillinghamjoe


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Brighton Dome.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


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