Podcast Summary
Mint Mobile's Affordable Unlimited Plan and Other Discoveries: Mint Mobile offers a discounted $15/month unlimited plan, Ryan Reynolds shares new obsessions with press-on manicures and falsies lashes, and there's a Mother's Day promotion with 1-800-Flowers.
Mint Mobile, unlike other wireless companies, is lowering its prices instead of raising them in response to inflation. The company is offering a discounted rate of $15 a month for its unlimited plan, which is a significant savings for new customers. Additionally, Ryan Reynolds mentioned two new obsessions: Impress press-on manicures and falsies lashes, which are convenient and damage-free alternatives to traditional nail and lash products. Furthermore, the discussion touched on Mother's Day gifts, with a promotion for 1-800-Flowers offering up to 40% off Mother's Day bestsellers. The Off Menu Podcast was also highlighted, featuring James Acaster and Ed Gamble, with their special guest Salasse Boromita from Bake Off. The podcast episode revolves around Salasse's dream menu choices, and James mentioned his love for puddings, which he follows Salasse on Twitter for. A secret ingredient, licorice, was revealed as something both James and the guest must avoid in their dream dishes. Overall, the conversation covered various topics, including savings on wireless plans, convenient beauty solutions, and a Mother's Day promotion, as well as the Off Menu Podcast and James' pudding obsession.
A Hated Licorice Candy and Unexpected Joy: Despite initial disappointment, the speaker found joy in unexpected fruit-flavored candies from the same brand, demonstrating the importance of giving second chances and trying new things.
The speaker expresses intense dislike towards Bertie Bassett, a licorice candy, due to its disappointing taste despite its appealing appearance. This negative experience led the speaker to feel strongly against the brand, and they even fantasized about harming the candy's mascot. However, when they discovered fruit-flavored candies from the same brand, they found joy in their taste and were disappointed when they were only available for a short time. The speaker humorously expresses their desire for these candies and even goes as far as to request them to be delivered, while also threatening the candy's mascot, Bertie Bassett. The conversation then shifts to the speaker's appearance on a podcast, where they discuss their experiences and remain calm and relaxed despite the unexpected circumstances. The speaker also shares their recent experiences in Switzerland, where they indulged in chocolate making. Overall, the speaker's strong emotions towards the licorice candy and their lighthearted approach to their podcast appearance create an intriguing and entertaining conversation.
Environmentalist Baker Stresses Importance of Dark Chocolate and Overcoming Challenges: Choose dark chocolate for lower sugar and more cocoa, and overcome challenges with determination and passion.
Selassie, a passionate environmentalist and baker, emphasizes the importance of choosing dark chocolate over milk or white chocolate due to its lower sugar content and higher percentage of cocoa. However, her experience at a Swiss culinary school presented challenges, including feeling out of place in a professional kitchen environment and the difficulty of working with sugar in high temperatures for intricate sculptures. Despite these challenges, Selassie's determination and love for baking helped her overcome her nerves and succeed in the program. Additionally, she advocates for the environmental impact of chocolate waste and encourages everyone to make eco-conscious choices.
Bake Off experience aided stress management: Competing on Bake Off improved her ability to handle stress and excel in competitive environments, allowing her to perform better in school.
The speaker's experience on the baking show "Bake Off" helped her handle stress and competitive environments better than her classmates during school. The hardest part for her was creating a dolphin sculpture for a showpiece, but she managed to finish it and received good grades due to her previous experience. She also mentioned her ambivalence towards certain baking techniques and dishes, such as fondant fancies and melon soup. Despite her excitement about a giant fondant fancy she bought, she was the only one who ate it. The conversation also touched upon the legality of restaurants refusing to provide tap water.
Inspiration from an Unusual Source: Maddie from 'Signs': The speaker's preference for alcohol and sweet treats is influenced by their sweet tooth and the character Maddie from 'Signs' who couldn't finish her water. Loud and unpredictable, they bonded with a calm guest, and their favorite restaurant starter is a prawn and lobster bisque.
The speaker, who often orders alcohol instead of water at restaurants, finds inspiration from an unusual source – the character Maddie from the film "Signs," who is unable to finish her glasses of water. The speaker's preference for alcohol and sweet treats, like Peshawari nan, stems from a sweet tooth. Despite the speaker's loud and unpredictable demeanor, Lassie, a previous podcast guest, remained unfazed and maintained eye contact during their interaction. The speaker's favorite restaurant starter is a prawn and lobster bisque. Throughout the conversation, the speaker's fondness for sugary treats and alcohol emerged, showcasing their unique personality and preferences.
A memorable starter experience in Malta: A delicious prawn and lobster bisque in Malta inspired the speaker to appreciate starters and enjoy every course of a meal.
The speaker had an unforgettable experience with a prawn and lobster bisque during a restaurant visit in Malta, which made him appreciate starters and transform his dining habits. The speaker shared that he had never been a big fan of starters, always looking forward to the main course or dessert. However, this particular bisque, which he described as fancy and delicious, left a lasting impression on him. He couldn't remember the name of the restaurant but knew it was in Gozo, Malta. The experience made him realize the importance of enjoying every course of a meal and broadened his dining horizons. The speaker also mentioned that the bisque was made from a stock of seafood shells, which were blitzed to create a creamy soup. He emphasized that anyone could buy a tin of bisque from the supermarket, but the experience of having it in a restaurant was what made it special for him. The conversation also revealed that the speaker had a history of enjoying various starters as a child and even preferred having multiple starters as a main course when he was younger. He also mentioned that he used to work at a pub and deep-fried starters for a combo for two. In summary, the speaker's experience with the prawn and lobster bisque in Malta changed his perspective on starters and inspired him to appreciate every course of a meal. The memory of this experience remains a favorite for him.
Exploring Unusual Foods and Cultural Practices: Exploring local dishes and unusual foods can broaden one's culinary horizons and provide unique cultural experiences.
Eating the whole crab or prawn, including the shells, is a common practice in some cultures and is not harmful. The texture can vary from soft to crunchy depending on the type of crab or prawn. The speaker also shared that he has tried various unusual meats, including soft shell crab, snails, and a deep-fried rodent delicacy in Peru. The conversation also touched on the idea of trying local dishes when traveling. Despite growing up in a place where eating soft shell crab was uncommon, the speaker expressed a desire to try it in the form of a burger. The discussion also included a brief mention of a local delicacy in Kedron, which is unseasoned chicken. Overall, the conversation showcased the speaker's adventurous palate and willingness to try new things.
A shared love for the perfect combination of land and sea: Seth and Teff cherish surf and turf, a dish that combines their favorite elements of steak and seafood, and reflect on the joy it brings them through shared memories and preferences.
Seth and Teff, the speakers in this discussion, have a shared love for the restaurant menu item known as surf and turf. This combination of seafood and steak is their go-to choice when dining out. They reminisce about their first encounters with this dish and express gratitude for its existence. The traditional combination is often considered to be steak and prawns, but they also mention the possibility of other seafood options. They discuss their preferences for specific cuts and sizes of the steak and seafood, as well as their preferred cooking methods. They also share memories of past experiences with surf and turf and reflect on the joy it brings them. Overall, surf and turf represents a perfect combination of land and sea, and for Seth and Teff, it's a must-order dish that brings them great satisfaction.
Discovering new flavors and cuisines leads to memorable experiences: Exploring food leads to enjoyable experiences and memorable moments, like discovering a love for surf and turf and Jollof rice
Food appreciation and enjoyment often come later in life for some people, and discovering new flavors and cuisines can lead to memorable experiences. For instance, the speaker started truly enjoying food in their late twenties and developed a love for surf and turf around 6-7 years ago. Jollof rice, a popular West African dish, was mentioned as a topic of podcast beef, with some expressing preference for Ghanaian or Nigerian versions. The speaker described making Jollof rice by creating a stock from the meat, making a tomato stew, and cooking basmati rice in it. They also recommended adding fried plantains or roasted peanuts for extra flavor. The speaker's favorite surf and turf was from Blues Kitchen in Shoreditch, and they suggested trying fried plantains or roasted peanuts as side dishes. Overall, food exploration and discovering new flavors can lead to enjoyable experiences and memorable moments.
Mint Mobile's Price Drop and Mother's Day Gifts: Mint Mobile responds to price increases by lowering prices, and the hosts discuss thoughtful Mother's Day gift ideas and an Aura digital picture frame deal.
During this episode of "Off Menu," the hosts discussed various topics including side dishes, Mother's Day gifts, and a dessert and cocktail event. Ryan Reynolds shared an unexpected move by Mint Mobile's legal team regarding wireless company price increases. In response, Mint Mobile is lowering its prices. James and Ed talked about being good gift givers and shared their experiences. They also discussed an Aura digital picture frame deal for Mother's Day. The episode is sponsored by Aura. Additionally, James announced a dessert and cocktail event in Regent Street on February 20th with Smeg. The hosts expressed their excitement about pairing desserts and cocktails together. Despite the initial plan to start with a boozy drink, they decided to explore this new concept "off menu."
Planning a multi-course dessert menu with a fruit consomme, choux pastry, and Ferrero Rocher-inspired dessert.: Discussed creating a dessert menu with a fruit consomme, choux pastry, and Ferrero Rocher-inspired dessert, along with appropriate sauces or toppings. Shared praline paste and explored potential cocktail pairings. Preference for whiskey, particularly in old fashioned or whiskey sour format.
The discussion revolved around planning a multi-course dessert menu, featuring a fruit consomme, a choux pastry filled with salt mousse and a Ferrero Rocher-inspired dessert. The desserts will be accompanied by appropriate sauces or toppings. The conversation also included sharing of praline paste and a potential collaboration on pairing cocktails with the desserts. The dessert enthusiast expressed a preference for whiskey, particularly in an old fashioned or whiskey sour format. Despite his laid-back attitude towards preparation, he emphasized the importance of having a celebrity sign off on the final menu and expressed a desire for a Smeg fridge. The conversation also touched upon the closure of a favorite whiskey sour spot, Wishbone in Brixton Village, and the subsequent name change to Meat Liquor.
A Memorable Night at Chicken Liquor: The speaker had a fantastic meal at Chicken Liquor, received free food and drinks, but felt excluded from a later event and was disappointed with the restaurant's closure, yet cherishes the initial experience and fond memories.
The speaker had an exceptional experience at a restaurant called Chicken Liquor, which included a free meal for him and his friends, an abundance of food and drinks, and a memorable night out. However, he later expressed anger towards the restaurant after feeling excluded from an event they had hosted. Despite this, the speaker acknowledges the great meal he had and the hospitality of the staff. The restaurant, Chicken Liquor, was once a separate entity but was taken over by Meat Liquor, leading to changes in management and ultimately its closure. The speaker expresses a love for old fashioned cocktails, specifically Laphroaig whiskey, and enjoys both Chicken Liquor and Rob Roy's. Despite the speaker's initial anger, the positive experiences and memories of the free meal remain.
Individual preferences for whiskey and cheese: People's tastes for whiskey and cheese can differ greatly, influenced by personal experiences and associations.
People's preferences for whiskey and cheese can vary greatly. While some may dislike certain types of whiskey or find certain cheeses unappetizing, others may have strong affinities for them. For instance, the speaker shares their distaste for JD whiskey and soft, smelly cheeses like Stilton, while expressing fondness for old fashioned manhattans and mozzarella. The conversation also reveals that people's experiences and associations with certain foods or drinks can influence their opinions. For example, the speaker's dislike of Stilton may be due to a misunderstanding, as the cheese maker they know assumes they're talking about him. Overall, this conversation highlights the importance of individual preferences and the potential for miscommunications or misunderstandings when it comes to food and drink.
Saving money on desserts by cooking at home: Cooking your own desserts can save money and make for delicious, small treats after meals. While some may choose to run marathons for fitness, others may prefer to focus on reducing three-course meal consumption.
Cooking your own dessert after eating out can be a cost-effective alternative to ordering one at the restaurant. The speaker also mentioned that desserts should be small and delicious, as people sometimes feel they don't have room for them after a meal. The conversation then shifted to the topic of running marathons, and the challenges and preparations involved. The speaker shared that they had run a marathon before and were planning to do so again, but were hoping for cooler weather this time. They also mentioned that they were trying to reduce their consumption of three-course meals and were currently enjoying the training process for the marathon. The conversation touched upon the topic of veganism, with the speaker expressing that they had tried it for a while but it wasn't a lifestyle choice they would make for themselves. Overall, the conversation covered various topics including cost-saving, desserts, running, and personal food preferences.
Exploring the Hit or Miss World of Vegan Dishes: While some vegan dishes can delight, others may disappoint. Finding the right recipe is crucial for an enjoyable vegan meal experience.
While some vegan dishes can be amazing, like a delicious vegan chocolate cake, others can be disappointing, such as an avocado chocolate cake that tastes too much like the main ingredient. The key is to get the recipe right. The speaker has had some excellent vegan meals but hasn't always gone back for more. During the conversation, a detailed order for a meal was discussed, including a prawn and lobster bisque, rump steak, prawn and calamari, fried plantains, old fashioned with Laphroaig whiskey, and a chocolate pudding made by the speaker himself. The conversation also touched on the idea of a genie-run church, with God being considered a genie, and life being compared to a dance floor or a roller coaster. Overall, the conversation was lighthearted and enjoyable, with the speaker expressing his appreciation for the meal and the experience.
Discussing Food, TV Shows, and Invitations: James Acaster shared his love for praline paste and invited Ed Gamble to his TV show. Ed mentioned his touring stand-up comedy show called Blizzard. They thanked sponsors like Whole Foods Market, Quince, and Stamps.com, and recommended Rob Orton's daily podcast.
The guests on the Off Menu podcast, James Acaster and Ed Gamble, discussed various topics including food, their upcoming TV shows, and inviting each other on their show. James mentioned his love for praline paste and invited Ed to his TV show, while Ed mentioned his touring stand-up comedy show called Blizzard. They also thanked their hosts and sponsors, including Whole Foods Market for Mother's Day shopping and Quince for ethical fashion. Additionally, they mentioned Stamps.com as a no-brainer solution for mailing needs, and Rob Orton's daily podcast with imaginative and thought-provoking stories. Overall, the conversation was light-hearted and entertaining, showcasing the guests' unique perspectives and humor.
