Ep 277: Mo Gilligan - Off Menu with Ed Gamble and James Acaster

Summary5 min read

Podcast Summary: Off Menu with Ed Gamble and James Acaster — Episode 277: Mo Gilligan

Introduction

In Episode 277 of Off Menu with Ed Gamble and James Acaster, the dynamic duo of comedians Ed Gamble and James Acaster welcome special guest Mo Gilligan into their conceptual "dream restaurant." The premise of the show involves each guest selecting their favorite starter, main course, side dish, dessert, and drink, creating an idealized menu that reflects their culinary preferences and personal stories.

Guest Introduction: Mo Gilligan

[03:42] Ed Gamble: "Mo Gilligan, a wonderful comedian, of course. An absolute smash hit of a comedian."

Mo Gilligan brings a wealth of experience from his successful career in comedy, including viral online content, sold-out tours, and popular TV shows. He also hosts his own podcast, "Beginning, Middle and End," where he delves into the journeys of various guests.

Mo Gilligan’s Culinary Adventures and Preferences

1. Starter: Sushi

[29:41] Mo Gilligan: "My starter is going to be sushi... I felt like I've completed life when I had sushi in Japan."

Mo expresses a deep appreciation for sushi, recounting his transformative experience in Japan where he learned to appreciate authentic sushi beyond the common California rolls. His journey with sushi includes understanding different types like yellowtail, fatty tuna, and nigiri, enhancing his culinary sophistication.

Notable Quote: [32:16] Mo Gilligan: "I like to hear the slurp."

Mo enjoys not just eating sushi but also experiencing the cultural nuances associated with it, such as the communal and respectful manner in which it’s consumed in Japan.

2. Main Course: Mom’s Chicken and Rice

[41:00] Mo Gilligan: "My dream main course has got to be my mum's chicken and rice... it's trademarked by my mum."

At the heart of Mo’s favorite meal is his mother's curry chicken and rice, a dish rich with cultural significance and familial love. He fondly remembers how this meal was a staple in his household, often prepared in large quantities and stored for later use, highlighting the communal and resourceful aspects of his upbringing.

Notable Quote: [48:43] Mo Gilligan: "Your mum's chicken and rice because it's just like... it's genuinely home."

This dish symbolizes comfort and tradition, representing Mo’s connection to his roots and the importance of family in his life.

3. Side Dish: Ramen

[57:38] Mo Gilligan: "My dream side dish is probably ramen... it’s become one of my go-to staples when traveling."

Mo’s love for ramen stems from his experiences in Japan, where he encountered authentic and diverse variations of the dish. His appreciation for ramen includes not only its flavors but also the cultural etiquette associated with enjoying it, such as the right way to use chopsticks and the communal enjoyment of the meal.

Notable Quote: [62:39] Mo Gilligan: "Ramen is like... it's become my thing now. If I travel, I do try to find a good ramen place."

Ramen represents both an adventurous palate and a connection to global culinary traditions.

4. Drink: Sarsaparilla

[69:01] Mo Gilligan: "My dream drink is sarsaparilla... it's one of the best drinks, especially after hot food."

Sarsaparilla holds a special place in Mo’s heart, often enjoyed at popular hangout spots like Bagel King. He describes it as a refreshing and culturally significant beverage within the black community, providing a perfect complement to hearty meals.

Notable Quote: [75:37] Mo Gilligan: "Sarsaparilla is one of the best drinks, man. Especially if you've had hot food, it's the nicest thing to give you that refreshing taste."

The drink not only serves as a flavorful choice but also as a nostalgic link to his social experiences and community gatherings.

5. Dessert: Apple Crumble with Custard

[83:06] Mo Gilligan: "My dream dessert has got to be apple crumble and custard. 90% crumble."

Mo’s favorite dessert, apple crumble topped with custard, epitomizes his preference for sweet, comforting treats with a crunchy texture. This dessert reflects his childhood memories and the joy of indulging in simple yet satisfying flavors.

Notable Quote: [91:00] Mo Gilligan: "It's a bit of bougie stuff in there, a bit of homely stuff, and then the apple crumble with custard speaks to my childhood."

Cultural Food Discussions and Anecdotes

Throughout the episode, Mo shares insightful and humorous anecdotes about his culinary experiences, emphasizing the intersection of food and culture. He discusses:

Cultural Food Practices: Mo highlights the differences in food preparation and appreciation between the UK, the US, and Japan, such as the meticulous nature of Japanese sushi and the communal aspect of ramen dining.
Personal Connections to Food: From his mother’s home-cooked meals to his own adaptations of international cuisines, Mo illustrates how food serves as a medium for preserving culture and building personal identity.
Humorous Food Mishaps: Mo recounts funny incidents like his attempts to blend drinks with unconventional ingredients and misunderstandings while navigating foreign cuisines, adding a lighthearted touch to the conversation.

Notable Quote: [77:25] Mo Gilligan: "Every time you do something fancy is here. Skeptics footsteps."

Humorous Stories and Interactions

The conversation is peppered with comedic exchanges and playful banter between Mo, Ed, and James. Topics include:

Secret Ingredient Banter: The trio humorously debates what constitutes a "couple of cans," playing off Mo’s stand-up material and the show’s premise of having a secret ingredient that can lead to being kicked out of the dream restaurant.
Food Preferences and Pet Peeves: Discussions about how certain foods or drinks are perceived within different communities, such as the stigma around drinking sparkling water in the black community and the rivalry between different bagel shops.
Adventures in Cooking: Mo shares his approaches to cooking and cleaning chicken, comparing traditional methods with modern conveniences like rice cookers, leading to amusing disagreements about the best techniques.

Notable Quote: [86:44] Mo Gilligan: "How hot was it? Was you sweating hot?"

These interactions not only entertain but also deepen the listener’s understanding of the hosts’ and guest’s personalities and their relationships with food.

Conclusion

Episode 277 of Off Menu offers a rich tapestry of culinary preferences, cultural insights, and humorous anecdotes, all woven together through Mo Gilligan’s engaging storytelling. From his beloved mother’s chicken and rice to his adventurous palate for sushi and ramen, Mo illustrates how food is more than sustenance—it’s a reflection of one’s heritage, experiences, and personal tastes. The episode culminates in a thoughtfully crafted dream menu that encapsulates Mo’s unique relationship with food, making it a delightful listen for both food enthusiasts and fans of the comedian.

Final Quote: [91:16] Mo Gilligan: "It's a bit of bougie stuff in there, you know, I'm cultured. I've been to Japan. You've got homely stuff with the apple crumble and custard.”

Note: This summary excludes all advertisement and non-content sections as per the instructions, focusing solely on the engaging and informative dialogue between the hosts and Mo Gilligan.

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Transcript982 lines

[00:02]
Ed Gamble
Ladies and gentlemen, we are now boarding Group A, Please have your boarding passes ready to scan if your phone is cracked old or was chewed up by your Chihuahua Travel companion, please refrain from holding up the line and instead simply go to Verizon and trade in any phone in any condition from one of their top brands for the new Samsung Galaxy S25 plus with Galaxy AI on Unlimited ultimate and a watch or tap.
[00:23]
James Acaster
Also on now Service plan required for watch or tab.
[00:27]
Ed Gamble
Trade in and Additional terms apply verizon.com.
[00:29]
Mo Gilligan
For details this episode is sponsored by Boost Mobile. It's James and Fuhad from Shits and Geeks podcast and we're here to talk about Boost Mobile, the newest 5G network in the country. With compelling deals for new lines, Boost Mobile makes it easy to switch Today, Boost Mobile's new network delivers customers the speed and service they'd expect from the Big Three, plus groundbreaking benefits you'd only get from a true challenger in the industry. These include letting people try the network risk free for 30 days and offering a $25 per month unlimited plan that's guaranteed to never go up in price. They have blazing fast 5G and plans for all the latest devices. Visit your nearest Boost Mobile store and find us online@boostmobile.com Dear old work platform.
[01:13]
James Acaster
It's not you, it's us.
[01:15]
Mo Gilligan
Actually, it is you.
[01:17]
Ed Gamble
Endless onboarding, constant IT bottlenecks. We've had enough.
[01:21]
Mo Gilligan
We need a platform that just gets us. And to be honest, we've met someone new.
[01:25]
Ed Gamble
They're called Monday.com and it was love at first.
[01:28]
Mo Gilligan
Onboard beautiful dashboards. Their customizable workflows got us floating on a digital cloud. 9 so no hard feelings, but we're moving on.
[01:38]
James Acaster
Monday.com the first work platform you'll love to use. Ryan Reynolds here from Mint Mobile with a message for everyone paying big wireless way too much. Please, for the love of everything good in this world, stop with Mint.
[01:51]
Mo Gilligan
You can get premium wireless for just.
[01:52]
James Acaster
$15 a month, of course, if you enjoy overpaying. No judgments.
[01:56]
Mo Gilligan
But that's weird.
[01:57]
James Acaster
Okay, one judgment anyway. Give it a try@mintmobile.com Switch upfront payment.
[02:04]
Ed Gamble
Of $45 for three month plan equivalent to $15 per month required Intro rate first three months only, then full price plan options available, taxes and fees extra. See full terms@mintmobile.com everyone's entitled to their own opinion.
[02:16]
Mo Gilligan
But some opinions are more useful than others. And we all want the good ones.
[02:21]
Ed Gamble
The ones that shake things up, spark debates and change minds. Financial Times readers know that their opinions are reliable because they're shaped by trusted journalism, robust opinions, confident decisions. Source FT to subscribe, go to FT.comSourceFT welcome to the Off Menu podcast. Taking the eggs of conversation, the tin of tomatoes of the Internet, the chili pepper of friendship, and baking them all together to make a very rudimentary shakshuka pod. Shakshuk pod.
[03:15]
James Acaster
It's good that you do the intros for these like that because I don't know how to cook many things and I was just thinking then, Ed knows how to cook shakshuka. That's good.
[03:23]
Ed Gamble
What I should probably say, and I've been doing this for a long time, is please don't take my strict recipes because I often have to leave out a lot of elements and things you have to do. Please don't try and make shakshuka with eggs, a tin of tomatoes and that's it. Bake it and bake it, because you should, like, I think there's onion involved, there's definitely different spices.
[03:42]
James Acaster
That is a gamble. My name is James Acaster. Together we own a dream restaurant and every single week we invited a guest and we've asked them for their favorite ever starter, main course, dessert, side dish and drink, not in that order. And this week our guest is Mo Gilligan.
[03:57]
Ed Gamble
Mo Gilligan, a wonderful comedian, of course. An absolute smash hit of a comedian.
[04:02]
James Acaster
Yeah.
[04:02]
Ed Gamble
Did huge things online, Massive sold out tours and hugely successful TV shows. And now finally, the pinnacle of his career, he's in the off menu dream restaurant.
[04:13]
James Acaster
He's in the dream restaurant.
[04:14]
Ed Gamble
Mo also has a podcast called Beginning, Middle and End. So definitely check that out. Available wherever you get your pods, of course.
[04:22]
James Acaster
Also, you can go and see Mo on his tour, his extended tour, in the moment, the world tour. And it's going all over the place, including Croydon, Coventry, Huddersfield, Leicester, Basinstoke, Ipswich, Hastings, Southampton, Portsmouth, Brighton, Plymouth, Cardiff, Bristol, Nottingham and Glasgow.
[04:38]
Ed Gamble
Yeah, the guy's going everywhere. You gotta go and see the show. It'll be hilarious in the moment, but in the moment that Mo says the secret ingredient, he will be kicked out of the goddamn restaurant.
[04:51]
James Acaster
Yes. Every single week we have a secret ingredient which we deem to be unacceptable. The guest says it, they get kicked out the dream restaurant. That's the way it is. And this week the secret ingredient is.
[04:59]
Ed Gamble
A couple of cans.
[05:00]
James Acaster
A couple of cans. Fans of Mo Gilligan will know that that was the title of his first debut stand up tour.
[05:06]
Ed Gamble
Yes. From viral videos. He did. Yes.
[05:09]
James Acaster
A couple of films. I mean, it's very broad. I. I'll Be surprised if Mo chooses a couple of cancers. Usually when it's attached to a standups material, they don't.
[05:19]
Ed Gamble
No.
[05:19]
James Acaster
Really want to revisit it much in their day to day life, but who knows?
[05:23]
Ed Gamble
No, you know, who knows. But the problem is accounts of what we're not specifying.
[05:29]
James Acaster
Yeah.
[05:29]
Ed Gamble
Obviously when Mo did the. The skit, it was, you know, about lager. Really.
[05:34]
James Acaster
Yeah. But now.
[05:35]
Ed Gamble
But if he says, I want a couple of cans of peaches.
[05:38]
James Acaster
Yeah, sorry, sorry.
[05:40]
Ed Gamble
You're out.
[05:40]
James Acaster
Yeah. So this is, this is a risky one.
[05:42]
Ed Gamble
What's it. What if he picks one can?
[05:44]
James Acaster
Fine.
[05:44]
Ed Gamble
Yeah.
[05:44]
James Acaster
It's not.
[05:45]
Ed Gamble
A couple is three cans.
[05:46]
James Acaster
Well, then we have to have a debate. Then we have to talk to him.
[05:49]
Ed Gamble
About it because to me.
[05:50]
James Acaster
Yeah.
[05:51]
Ed Gamble
A couple is two.
[05:52]
James Acaster
Yeah. But then that's within three.
[05:54]
Ed Gamble
Two is within three.
[05:55]
James Acaster
So we have to see what he thinks about that.
[05:57]
Ed Gamble
Yeah. But it's not a couple. If you're having three, I guess you have one can of whatever it is, then you do have a couple left. So it is a couple.
[06:04]
James Acaster
Eventually at some point it's a couple.
[06:06]
Ed Gamble
Yeah.
[06:06]
James Acaster
But it depends how he's having them. If he wants to. If it was for the sake of argument. Peaches.
[06:11]
Ed Gamble
Yeah.
[06:12]
James Acaster
And they all go into one thing.
[06:13]
Ed Gamble
Yeah. Like a pie poured at exactly the same time.
[06:16]
James Acaster
Yeah. I'm not gonna get him on that.
[06:18]
Ed Gamble
Yeah. All right, well, let's.
[06:20]
James Acaster
Couple of cans of Diet Coke.
[06:21]
Ed Gamble
Yeah.
[06:21]
James Acaster
After the first two, I'm like, oh, yeah, yeah. If it's three cans of Diet Coke.
[06:25]
Ed Gamble
Yeah.
[06:26]
James Acaster
I'm confused already.
[06:27]
Ed Gamble
Well, what wonderful energy to welcome Mo into the dream restaurant. This is the off menu menu of Mo Gillig. Welcome, Mo, to the dream restaurant.
[06:43]
Mo Gilligan
Yes. Big ups, Big ups, Big ups.
[06:45]
James Acaster
Welcome Mo Gilligan to the dream restaurant. But it's been here for some time.
[06:49]
Mo Gilligan
Yes. How are we keeping, guys? We all right?
[06:50]
Ed Gamble
Yeah. Good, thank you.
[06:51]
James Acaster
Good, thank you. Yeah, I'm keeping.
[06:53]
Ed Gamble
Well, it's rare that people ask us how we're keeping at the top of the app.
[06:55]
Mo Gilligan
I say that a lot.
[06:56]
Ed Gamble
Top of the app.
[06:56]
Mo Gilligan
I say it a lot. It's my thing. But like Brits get it. But whenever I go to the States, I don't get it. It's like, what do you mean, what am I keeping? I don't understand. I'm like, I had to explain. Someone's like, no, how are you keeping? How are you? How are you all right? I was like, yeah, I'm fine. What am I keeping? I don't make my dignity. I'm like, oh, Secrets.
[07:12]
Ed Gamble
It's like you're trying to find out people's secrets.
[07:14]
Mo Gilligan
Yeah, man. But no, it's nice to. Because we never really gigged together. Really.
[07:17]
James Acaster
No, no.
[07:18]
Mo Gilligan
Do you know what I mean? I feel like I know you lot, but I don't know. But we never gigged together, so it's nice to be here amongst this whole podcast space and stuff. Do you see what I'm saying?
[07:25]
Ed Gamble
So I think we've maybe done one gig together, but it was like the. Live at the Comedy Store. No, no, no, it wasn't a gig. It was a TV show and we were on different episodes of it.
[07:35]
Mo Gilligan
Oh, shit.
[07:36]
James Acaster
Yeah.
[07:36]
Ed Gamble
Live at the Comedy Store.
[07:37]
Mo Gilligan
Yeah, yeah, yeah, yeah.
[07:38]
Ed Gamble
Think.
[07:39]
Mo Gilligan
I think we might have a while ago, though.
[07:40]
Ed Gamble
Yeah, it was a long time ago, and I don't think we.
[07:42]
Mo Gilligan
Even when TV had, like, unlimited money.
[07:44]
Ed Gamble
Yeah, yeah.
[07:46]
Mo Gilligan
We're gonna make a comedy show in the store. Why? Because we can't.
[07:49]
Ed Gamble
Because we can. We're gonna get people on it who haven't done much TV before.
[07:53]
Mo Gilligan
Yeah, man.
[07:53]
Ed Gamble
And, you know, I didn't have a good gig, but, you know, it was. It was lovely to see you across the room.
[07:57]
Mo Gilligan
Yes.
[07:57]
Ed Gamble
Yeah, yeah.
[07:58]
Mo Gilligan
Because I feel like the TV gigs, because they're not. It's like doing a, like, you know, if you do that, like, Live of the Apollo, like, you are doing comedy, but you also realizing that it's more for tv.
[08:09]
Ed Gamble
Yeah.
[08:10]
Mo Gilligan
So there isn't that kind of green room vibe, or. Do you know what I mean? Like, how did you get on? Because you're like, well, like, I'm in another part, and you know what I mean? It doesn't have the same. The same vibe to it.
[08:19]
Ed Gamble
It's always weird being on stage, doing those as well.
[08:21]
James Acaster
Yeah.
[08:22]
Ed Gamble
Trying to have a good gig, but in your head going, but how's that going to look on tv?
[08:27]
James Acaster
Sometimes it's quite good. You change it up and do stuff that, you know, this is. This is funny. I'm going to do it like this. Deliver it like this, or add this little bit and it'll be funny when they watch it at home.
[08:38]
Mo Gilligan
Yeah.
[08:38]
James Acaster
I'll die in the room.
[08:40]
Mo Gilligan
Do you ever do TV gigs? Yeah. And, like, they edit it and a part where you're like, yeah, that laugh didn't get that much as much as it's saying on the television or, you know, it's a bit where, like, they fully cut it and you're like, yeah, they've really cut that bit. I had it. It doesn't go like that.
[08:55]
Ed Gamble
Yeah, you Know what I mean?
[08:56]
Mo Gilligan
Yeah, man.
[08:57]
Ed Gamble
I've done those gigs in my head going like, well, that's not got the laugh it normally gets. But I'm going to leave. I'm going to leave a pause and then hopefully they. To maybe pop. Maybe pop something else in. Yeah, yeah, yeah, Pop an applause in. Why not?
[09:08]
James Acaster
It's that story about Todd Barry. You know, the American comedian Todd Barry came over and he did that live at the Comedy Store gig.
[09:15]
Ed Gamble
Yeah.
[09:16]
James Acaster
And apparently similar thing went really bad. They just weren't laughing. So he said to them, look, end of the day, they're going to edit in laugh. This is going to look great. So then he started after every joke to silence, celebrating the joke and like putting his hand in the air, like, tell him to stop. Stop applauding. I just doing that for ages after every single one.
[09:37]
Mo Gilligan
Yeah, that's cold, man.
[09:38]
Ed Gamble
That's cold.
[09:40]
James Acaster
But you will have no such problems on your tour, which has already started. Yes, people can get along to it in the moment. World tour as well.
[09:49]
Mo Gilligan
Yeah, yeah.
[09:50]
James Acaster
How's it been going? You looking forward to these dates you got coming up?
[09:53]
Mo Gilligan
Yeah, it's good, man. We started off in the States, I guess. You look. You don't know what it's like when you gig. Like, like, that's not like your home country. It's always like, are they going to get it? Like, or are people even going to come? That's always what I'm like. I'm like, are people going to come? So starting off in the States was good. It was. It was a lot different than what I expected. I felt like in America, they like the kind of obvious joke. Do you know what I mean? They like the kind of obvious humor. And then when we took it to Australia recently, that just felt like being in the uk, but they felt like they liked it even more. Like, I was doing stuff where I was like, this don't get a big. A big laugh here. Do you know what I mean? You know, as comics we know, like, this is the bit where I can kind of. It's just a little filler. Or this is that my beginning bit as I start to warm up. But every bit was hitting and I was like, oh, man, I just want to do comedy here for as long as possible. You know what I mean? But yeah, man, it was good. Really enjoying it.
[10:44]
Ed Gamble
And you got a podcast as well.
[10:46]
Mo Gilligan
I'm in a podcast world, man.
[10:48]
Ed Gamble
Beginning, middle and end.
[10:49]
Mo Gilligan
Yeah. I started the podcast because people asking about, like, my journey. There's like, what was your journey? How did you start? So I wanted to get people on and just ask them the same question. So we have the beginning, you know, how did you start? And sometimes it's like the origin story that sometimes we might know, but there might be a one before that a little bit. And then there's where they are now, which is their middle, and their middle is sometimes where they're currently at. Now they're present and in the end is always like an open ended question. So, you know, someone asked me once on stage, you know, like when I would do like work in progress shows and stuff, right. I felt really weird how I would end a work in progress show because I was just, you know, you're trying like an hour's worth of new stuff. Some of it hits, some of it doesn't. But I would find it really weird getting off stage because I want to do more. But I know, like it's kind of done and I find it so weird, I don't know what it is. Maybe some weird complex. So I do these Q and A's. So I'm like, guys, you want to ask me something? Go and ask me whatever question you wanted. Sometimes you get some nice little material out of it and stuff. And then someone said, I've got a question. I was like, what's your question? This girl said, what do you want your legacy to be?
[11:52]
Ed Gamble
And I was like, that's a big question.
[11:54]
Mo Gilligan
I don't know, man. Mike Gandhi, like, so that's where like the, the idea of the end came. So we asked people that end question and it's nice because everyone we've had on the pod, they all go a bit like, I don't know, man. Like, especially like if you're in this field and you might have children and you're like, oh, do you want your children to do it? And some people are like, definitely not my kids to do this. Or if they did, letting them know it's going to be a lot harder. So, yeah, man, I'm trying to get my Stephen Bartlett on. I'm not going to lie, guys. Do you know what I mean? Minus the crying. Do you know what I mean? Big up Stephen. He's a lovely guy. He's very good at football actually. But yeah, it's not like one of those deep podcasts.
[12:31]
Ed Gamble
He loves Huell, that guy.
[12:33]
Mo Gilligan
Oh, yeah, he was bad though. You know, it's really nice, you know, it's actually really good. You know, I had, they've got this caramel banana one. Oh, it's so good, man. But like When I drink it, I feel like one of those people, you know, like those SAS soldier soldiers and they eat, like, rice in the packet. Yeah. And you're like, this shouldn't fill me up because it comes in a packet.
[12:51]
Ed Gamble
Yeah.
[12:51]
Mo Gilligan
But that's what Hughes like, I swear to you. Yeah, Listen, Hugh, if you're listening, I'll take five boxes, bro.
[12:57]
Ed Gamble
Oh, you really want to be Stephen Bartlett?
[12:58]
Mo Gilligan
Oh, yeah.
[13:00]
Ed Gamble
As well.
[13:01]
Mo Gilligan
I'll be like, oh, you know, when I'm torn, I'm really stressed. I'll just grab a caramel banana cue. Yeah. So sometimes it goes deep, sometimes it should be funny. We let it go wherever the conversation wants to go. But it's fine. It's nice because I sent her want to ask these questions whenever I was doing tv, but you know what it's like with TV and that. We've got to kind of hurry along and stuff. So it was nice to do this in, like, a podcast format and sit down and it's. Yes. Yeah, man. But it's quite fun. Different space for me, man. You know?
[13:29]
James Acaster
Look, I don't think I. I really know much about your food habits if you're much of a foodie. Oh, I'm a master a lot.
[13:36]
Mo Gilligan
I love food, man. Yeah, yeah, yeah, yeah. To the point where, like, now I've lost a bit of weight and everyone's like, what's going on? You lost weight? I was like, bro, I was eating, bro. I was just eating all the time. But, yeah, I'm a big foodie, man. I like my huge. I would say for a palette, I pretty much eat anything you can buy, like, in an actual supermarket, a proper one. I probably eat it. Like any of those weird things, you know, people eat, like crickets and stuff like that and, like, funky stuff. I'm. I'm out. You know what I mean? Yeah, yeah, yeah, yeah, I'm out. But I do like to try a thing first, you know what I mean? Like, I remember trying steak tartar once, but I do this thing where I pretend like I know what I mean. So the first time I had oysters, I remember, like, sitting down and, you know, like, everyone's sitting oyster and they're putting the stuff and said, you have oysters? And I'm like, yeah. Do I get a spoon and scoop this out?
[14:22]
James Acaster
What?
[14:23]
Mo Gilligan
And then, like, I kind of watch what people do, but I pretend like I know what I'm doing. But I do like oysters now. I do like oysters. Same with steak tartare. I didn't know what it Was. I was a bit like, what is this? And then when I had it, I was like, yeah. But now I think I do that thing where after a while when you start eating, you know, like, I just get turned off by the look of the food or the texture. So I just don't really like steak tartana, because when I see it, it looks like sick. Do you know what I mean? Yeah, it looks like glamorized sick.
[14:49]
Ed Gamble
Glamorized, yeah.
[14:50]
Mo Gilligan
Because sometimes I see and it looks really nice. But. And also I think of my stomach now.
[14:55]
James Acaster
Yeah.
[14:55]
Mo Gilligan
I've got one of them stomachs that tell me, like, bro, we don't eat this.
[14:58]
James Acaster
Yeah.
[14:59]
Mo Gilligan
And then my stomach will let me know because about two hours I'll be on the toilet just beatboxing. Yeah, yeah, yeah, yeah, yeah. I've got one of those stomachs, man. So. Yeah, but I am a foodie. I'm a massive foodie, man.
[15:10]
James Acaster
I was saying, Ed, earlier that I think I've got one of those stomachs. I've got to start listening to it because I don't. Yeah, I don't listen to it.
[15:16]
Mo Gilligan
Yeah, yeah, yeah.
[15:16]
James Acaster
Those go well.
[15:18]
Ed Gamble
You like beatboxing, though, right? So you like this? You like the sound when it goes wrong?
[15:22]
James Acaster
Yeah.
[15:22]
Ed Gamble
James Records it. Puts it on an album.
[15:26]
James Acaster
Got acoustics in my bathroom.
[15:28]
Mo Gilligan
But it lets you know everything's out. That's what I like about it lets you know it's all out. Do you see what I'm saying? Yeah, it sounds, like, raw, but it lets you know, like, that all came out in one go. One blast. There's no around unless you get another contraction. And then you're like, oh, we got one more to go. Then it lets you know that your stomach is.
[15:45]
Ed Gamble
Bodies are amazing things.
[15:47]
Mo Gilligan
Yeah, yeah, yeah. The older you get, the real how you know your body, like, like, you know, like, you guys have had this. You've definitely eaten. So I had something recently, beginning of the year, and I was. I think I woke up at my sleep and I was like, oh, my God, I feel good. And I knew. I was like, we're going to be on the toilet for an hour because me and my body know each other. You woke me up sweating out of my sleep. Oh, man. I was beatboxing on that toilet, bro. Yeah. Horrible stuff.
[16:12]
James Acaster
Also, I find it's like you can even pinpoint what the thing if you've eaten a whole bunch of stuff. And then later on, it was that instinctively.
[16:21]
Mo Gilligan
Yes. Yeah, yeah, yeah, yeah. 100. I believe that, too.
[16:24]
Ed Gamble
If you looked at all of the foods you'd eaten in 24 hours in a lineup. Like a police lineup.
[16:28]
Mo Gilligan
Yeah.
[16:28]
Ed Gamble
You just know you can pick out the one that it was straight away.
[16:31]
Mo Gilligan
Sometimes the food can look a little bit off or have a little bit of an off taste. So you're like, it was probably the Parma ham that says like, it's. Did you buy. You know like when it says like it goes off in three months.
[16:43]
Ed Gamble
Yeah.
[16:43]
Mo Gilligan
But you're like, I shouldn't have really added that. I shouldn't really follow that.
[16:47]
Ed Gamble
Yeah.
[16:47]
Mo Gilligan
Do you know what I mean? It's like deodorant. I know it lasts 24 hours, but I still need to like wash it off and put the next, the next one off. Do you know what I mean?
[16:55]
James Acaster
It's a lie. That 24 hour deodorant's a lie.
[16:57]
Ed Gamble
Some of them is 48 hour protection.
[16:59]
Mo Gilligan
It's like, that's too long.
[17:01]
Ed Gamble
Why are you.
[17:01]
Mo Gilligan
You must really surely 20, 24 hours. Yeah. It's got to last 40 hours.
[17:06]
Ed Gamble
I have a shower in between.
[17:08]
James Acaster
Yeah. Just walking around and it's still doing its job. That's incredible.
[17:11]
Mo Gilligan
Yeah, that definitely gets their money's worth, though. There's someone that puts it on and they're like, oh, they said, Stop 46, Barbara. I'm getting for 46. For 46 hours worth.
[17:22]
Ed Gamble
Yeah, yeah. I stink now.
[17:25]
Mo Gilligan
Yeah, yeah, yeah.
[17:26]
James Acaster
Also, we skimmed over it, but definitely. Ed, putting all the food in the police lineup is like some weird fantasy you've had in the past. What?
[17:34]
Ed Gamble
Putting food in a police lineup and picking the one that gave me the.
[17:36]
James Acaster
Shits and then kissing it. You love food so much. That's definitely a thing where you would love to be in a situation where they bring loads of delicious food out, put it in the food in the lineup, and you're like that one officer.
[17:48]
Ed Gamble
Yeah, that's true, actually. Would I be behind the glass though? Behind in the two way?
[17:52]
James Acaster
Yeah, yeah.
[17:53]
Mo Gilligan
You know what a food lineup sounds like? It sounds like. You know, you ever see those pictures where they, they tell you as a kid not to eat junk food and they've got all your junk foods on the lineup of not what to eat, like burgers, fries, and you've got the hot dog, but they're like got glasses.
[18:06]
James Acaster
On and like that McDonald's mascots.
[18:09]
Mo Gilligan
Yeah, yeah.
[18:10]
Ed Gamble
I don't remember this. They've all got glasses on.
[18:13]
Mo Gilligan
What? The McDonald's mascots?
[18:14]
Ed Gamble
No. So hang on, what, what are you talking about? Where all the food's got glasses?
[18:17]
Mo Gilligan
No, I mean like you know, when they do lineups, they always give them glasses, like. Like to make them look bad. You don't realize that.
[18:22]
Ed Gamble
No.
[18:23]
Mo Gilligan
When they give like that, like a. Like a hot dog. Yeah. They make it look bad. So they'll give us some glasses and like a mustache.
[18:28]
James Acaster
Yeah. Yeah.
[18:28]
Mo Gilligan
Like, you can't. You can't picture it.
[18:30]
Ed Gamble
I can't rem that. No.
[18:32]
Mo Gilligan
Soon this guy, he's a hot dog. Don't eat in kids. Yeah. He gets cellulite.
[18:37]
Ed Gamble
He's got classes.
[18:38]
Mo Gilligan
Don't know him. And they've all got, like, classes in the lineup and they all coming out like. You know what I mean?
[18:45]
James Acaster
I know. I know what most.
[18:46]
Ed Gamble
Yeah, I know you do. I wanted to be in the gang.
[18:49]
James Acaster
You don't want to be in the gang, then you end up in the lineup.
[18:51]
Ed Gamble
Yeah.
[18:55]
James Acaster
We always start with still a sparkling water.
[18:57]
Mo Gilligan
You know what I like? I like sparkling water, you know?
[18:59]
Ed Gamble
Yeah.
[19:00]
Mo Gilligan
Yeah. So I'm gonna go with sparkling. I'm a big fan of sparkling water. Do you know what it is? Especially for the meal? It feels like it cleans my palate. Like, I don't drink it any other time. Like, I wouldn't go for a run and have some sparkling water. But it feels like when you sit down, feel fancy.
[19:16]
Ed Gamble
Yeah.
[19:16]
Mo Gilligan
You know what I mean? Like, I can't lie. There was an MC once who said, like, nah, man. Why are you gonna drink sparkling water, bro?
[19:23]
James Acaster
What?
[19:23]
Mo Gilligan
Like bubbles in your mouth and that Bravo have. And I can't lie, I felt a bit like I shouldn't drink this. Like, I felt like I was letting down the black community. But once I started going to nice restaurants, it felt like the nice drink to have before meals. It felt like it really refreshed my taste. Do you know what I mean?
[19:38]
Ed Gamble
I want to go in more on this and see. I want to find out more.
[19:40]
Mo Gilligan
Someone listening to the POD will know because I. I was. I was trying to think about this on the way. I don't know who said it, but it triggered me. I can't lie.
[19:47]
James Acaster
They say it to you?
[19:48]
Mo Gilligan
No, no, no, no. Not to me. They just said it in that before a track. What do you mean? Beth, pick up people that drink still water. If you're drinking sparkling, why you got bubbles in your mouth for?
[19:56]
James Acaster
And I was like, interesting.
[19:59]
Mo Gilligan
I definitely don't have any bubbles in my mouth.
[20:01]
Ed Gamble
So you felt sort of slightly exposed by that and. Well, yeah, because letting down the black community, I think.
[20:07]
Mo Gilligan
Well, do you know what it is? Right? Is that, like, I hear the way that people talk about sparkling water, especially from the black community, right? Because, like, nah, bruv, why would you drink that? Just get a lemonade, my bro. Like, I don't understand why you would drink. It's got no flavors, bruv. Because, like, we're big on flavors in the black community. Like, we have very high salt food, Very, like, sweet food. So you're giving us a drink that's carbonated, that's not lemonade. There's no vibes. Like, people don't really drink tonic water in the black community. It's not the thing. Like, yeah, we'll have a gin tonic. But to drink tonic water, like, bareback is wild. That is. What if my friend said, yeah, would you want tonic water? It's wild. If he said it before a meal, I'd be like, oh, he has a certain thing that he does. But yeah. Once I started going to nice restaurants, though, I can't lie, this only happened probably within the last six years that I was like, you know, when they come, would you like still sparkling? I actually do get both, just so I keep the waitress or waiter guessing. Do you know what I mean? Do you know what I mean? Because I love when they come over and they're. Who is it? I was like, the lady will have the still. Yes, I know. You didn't think the black guy was gonna have the sparkling water. Fill it up, garcon. Yeah, so I do like sparkling water, man. I find it very refreshing.
[21:19]
Ed Gamble
Even though it's no vibes. Lemonade is the way I'm going to describe sparkling.
[21:23]
James Acaster
Absolutely no vibes. Fair description. Also, you got to have get still and sparkling in case an MC walks past your table.
[21:30]
Mo Gilligan
Oh, yeah.
[21:31]
James Acaster
So you can just grab the still water and go, I was having this. I'm not having bubbles in my mouth.
[21:34]
Mo Gilligan
Yeah, you don't want Stormzy walking past. What the fuck are you doing, bro? What? Ah, Smash someone's head with the sparkling water.
[21:41]
Ed Gamble
Not the vibe I get from Stormzy. That he would go up to someone on the table and go, what the fuck are you doing?
[21:45]
Mo Gilligan
No, do you know what?
[21:45]
James Acaster
Yeah, I think Stormsy'd be okay with the fucking water.
[21:47]
Mo Gilligan
Do you know what's mad? Yeah, is that if I was in a fancy restaurant and there was a big time mc, like skeptical Stormzy, they would probably say this. You know, these are the kind of things that black people do. We embarrass you for no reason. They'd be like, one bro. What? You're making money. Yeah, man's drinking sparkling water. Now. And you're like, you just gotta take it. Yeah, Allow me in it. I'm just. I'm on a date, bro.
[22:07]
Ed Gamble
If Stormzy came up to you and had a go, you say what you do making money, you'd be like, not as much as you, mate.
[22:12]
Mo Gilligan
Yeah, but, like, it's the thing. Like I said, like, when black people see you doing something that is not, like, within the black community, we will let you know. Like, if you get, like, everyone, I got a dog. I got a cockapoo, right?
[22:22]
Ed Gamble
Yeah.
[22:23]
Mo Gilligan
This is not a dog that we get in the black community. You're already laughing, bro. Yeah, yeah. Because you can picture me with a fluffy dog. So it's when my friends see me with a dog, they're like, rah, my man's got. Whoa, bro, you're doing all right. Making money, innit? This ain't a rockweiler. It's not Excel. Bully Man's got a cockapoo. You know, bro, it's like, yeah, it's my dog, innit? So it's the same with, like, sparkling water. Like, we're gonna find the thing that's like. Let's say, even if it was, like, a pair of, like, you know, footwear, everyone's wearing, like, these on running shoes. If I see one of my friends wearing these shoes, I'm like, all right, man's wearing the running shoes with the holes. Yeah, we don't know the name, but we're gonna embarrass you. This is, like, a thing. Yeah, yeah, yeah, yeah. We do this in the black community, man.
[23:01]
James Acaster
Yeah. I don't know if you've been keeping up to date Ed with the Drake and Kendrick beefs, but most of the raps are about, you got a cockapoo, you're drinking sparkling water, your trainers are nice. You know, it's pretty harsh. It's pretty vicious stuff.
[23:19]
Ed Gamble
You got me up to date with.
[23:20]
James Acaster
That, actually, with the Drake and Kendrick. Yeah, well, you were. You were weirdly behind it all.
[23:23]
Ed Gamble
That's how removed I am from. From that. That James Acaster had to tell me all about the Drake and Kendrick beef, and he's not even online.
[23:29]
Mo Gilligan
You didn't know about the Drake and Kendrick beef?
[23:31]
Ed Gamble
Not really. I was aware it was happening. I didn't know about the ins and outs. Yeah, yeah, okay. Yeah, I knew about the. The pedo lyric.
[23:38]
James Acaster
Yeah, yeah, yeah. But we need to be on top. Yeah. This is a food podcast, Ed. He needs to know about beef.
[23:42]
Ed Gamble
Yeah.
[23:48]
Mo Gilligan
Pretty great.
[23:49]
James Acaster
On my behalf.
[23:50]
Mo Gilligan
No, you had that one. That was smooth. I like that one. I really like that one. That was good.
[23:55]
James Acaster
Pop ups or bread problems or bread. Mo Gilligan's not bread.
[23:58]
Mo Gilligan
I'm saying bread. I'm saying bread. I do like a poppadom, but it's got to be bread. I do like some bread before it comes. I remember when I started going to like these fancy meetings. Yeah. And they have the bread on the table and like people would do this thing where they have the bread and they will have the salt, like the rock salt and they have like this balsamic vinegar. And I started seeing people just break off the bread and you know, they do that thing where they talk with the bread and it's like, it's like the bread becomes their personality. I know you've seen this. And they break off a slice and go, yeah, you know, so like what? You know, I'm really like looking at. Yeah, you know, they're dipping it in the thing and I was like, what the fuck is this? I've never seen this before. You just dip the bread, my guy in. Oh, the olive oil as well. When they bring the olive oil. And when I started doing it, yeah, it felt good, man. Like I felt like I had made it in life.
[24:44]
Ed Gamble
Did it become part of your personality?
[24:46]
Mo Gilligan
Yeah, it did. It did. Yeah, it did. I was just like, yeah, you know, you know, we might go asking it. Yeah. So yeah, I'm saying bread. Like I love. I like it when they have the salted butter as well. If you ever go to Pizza Express, they have this garlic butter. So you get these little dough balls and they give you the garlic butter. Sensational, man. Really, really good. But I'm saying, I'm saying bread. It could be any bread.
[25:11]
Ed Gamble
Yeah.
[25:11]
Mo Gilligan
I can't lie. I get a bit panicky when they're like, what piece do you want? Ah, I don't know what to do, bro. They're like, what piece? I'm like, man, I don't know, man. I recently discovered like rye bread. Because I can't lie. I'm putting all bread in the same category. I started eating rye and then I was like, this is some seedy bread, man. There's a lot of. This is so much seed because I didn't know what it was. Yeah, I just hear the words and I'm like, ah. And then I started trying it and I'm like, ah, this is rye bread. Not a fan of rye bread.
[25:40]
Ed Gamble
So you know, you're not pick. If someone offers you a basket and they say, which piece do you want? You know, you're not picking the rye bread now, at least.
[25:45]
Mo Gilligan
Yeah, yeah, I'm not picking the rye bread. Don't get me wrong. If the rye bread is there by default, I would just eat the rye bread. But when they're like, which one? I'm like, I don't know, bruv. I don't know which one you want me to go for.
[25:56]
Ed Gamble
I don't think they want you to go for a particular one. I think they genuinely tested.
[26:01]
Mo Gilligan
No, but you know what it is? Yeah, I don't know. Is it me? Do you not do this thing where, like, I tried to go sometimes for the bread that's not exposed, like the bread. That's the hidden bread. Do you not do that?
[26:10]
James Acaster
No one's touched that.
[26:11]
Mo Gilligan
Yeah, yeah. No one's breathed on it. No. The elements haven't really gone on that bread. And that bread might not thought it was going to get picked the way it did. Do you know what I mean?
[26:19]
James Acaster
It didn't say it coming.
[26:20]
Mo Gilligan
Because all the other breads are like, this is me. I'm up and I'm like, move along, bro, we're going for you. It's like, fuck, I'm the chosen one. Yeah. So I like to get the bread and it's also.
[26:29]
Ed Gamble
That's very sweet, by the way.
[26:30]
Mo Gilligan
Yeah, I always like to get the hidden bread. Like, even if I go to the bakery, you know that they got like the. The panachocolas all out on display. I can't get the ones that's been exposed. I'm like, move along. I gotta get this one hidden because the elements hasn't touched it.
[26:43]
James Acaster
Are you not that with a cutlery drawer?
[26:44]
Mo Gilligan
No, not with a cutlery. I'm not that.
[26:45]
James Acaster
We have a cutlery drawer.
[26:46]
Mo Gilligan
Really?
[26:47]
James Acaster
I won't get the top one.
[26:48]
Mo Gilligan
Why not?
[26:49]
James Acaster
People have been pouring at that.
[26:51]
Mo Gilligan
Yeah, that's true.
[26:52]
James Acaster
Poking at it with their mitts.
[26:53]
Mo Gilligan
Yes.
[26:53]
James Acaster
Yeah, yeah, I'm going. I'm going through. I'll get the spoon. That's like halfway down the shop, people.
[26:58]
Ed Gamble
Yeah, it's just you and your girlfriend.
[27:00]
James Acaster
Sometimes I'm visiting friends, houses or whatever. I don't want to like, whatever.
[27:06]
Ed Gamble
Why are you going in my cutlery drawer if you're in my house? I do that for you.
[27:09]
James Acaster
No, you might be like, help yourself to a fork and I'll be like, yeah, from the bottom, you know?
[27:14]
Ed Gamble
You know you're coming to my house. I'm not. I'm not letting you go in my drawers.
[27:18]
James Acaster
You're a bad example.
[27:21]
Mo Gilligan
But you know that bread in your house.
[27:22]
Ed Gamble
Yeah.
[27:23]
Mo Gilligan
I don't eat the first loaf.
[27:24]
Ed Gamble
Right.
[27:24]
Mo Gilligan
Because the first loaf, we call that bread back. You ever heard of that? Bread back?
[27:28]
Ed Gamble
No, you do it like the heel, the end of the loaf.
[27:31]
Mo Gilligan
Yeah. So the first one. Never eat the first one unless you're like, right, there's no food. Yeah, but like bread back and beans is like, that's like when you've got no food and you're like a last bit of bread.
[27:41]
James Acaster
Yeah.
[27:42]
Mo Gilligan
That's been there from the jump. And every time I see that bread, I'm like, you better move over, bro. Getting those middle slices and then it keeps going and you're left with two bread bags, the last bit and the first bit.
[27:53]
Ed Gamble
Yeah, yeah. So like, do you not feel sorry for the bread back though? Because you're saying with some of the other bread you want the ones that.
[27:59]
Mo Gilligan
You'Re talking about, that bread is not really the. That bread knew what his job was. Do you know what I mean? When it knew it was getting sliced, it was like, it's the doorman of the bread. Do you know what I mean? In the bread world, it's the doorman. It's like, fuck that bread, man. You know what I mean? I'm here for the real soft slices.
[28:14]
Ed Gamble
Yeah, yeah.
[28:14]
Mo Gilligan
This tough slice. I don't want that one. No, no, no.
[28:17]
James Acaster
I met a kid who loves the bread back recently.
[28:19]
Mo Gilligan
Oh, that's weird, man.
[28:20]
James Acaster
10 year old kid.
[28:21]
Mo Gilligan
10 year old.
[28:21]
James Acaster
That's his favorite bit of bread.
[28:22]
Mo Gilligan
No. What's his name? Ian. He's got like a. He's got one of those names in it. Gary.
[28:30]
James Acaster
Couldn't believe it.
[28:31]
Ed Gamble
Yeah, that was amazing.
[28:32]
James Acaster
It's his favorite bit. Ask for it. Yeah.
[28:34]
Mo Gilligan
I don't question.
[28:34]
Ed Gamble
It's helpful to have someone like that in the house though, right? If you had a kid and they loved the bread back, be like, fantastic. It's basically like living with a duck.
[28:41]
Mo Gilligan
If I had a. If your child like lacked bread back, like, buy, like, if it was like, you know, if you had a child, I'll eat any bread. Cool. But if it's like, no, no, I want that first slice, I'll be like, listen, it doesn't work like that in this house. That's not. That's not how we do things. Yeah, yeah, yeah. I don't know, man. You just have. It's just that, do you know what it is? It's like, it's always like the first loaf as well. That's gonna get the mold as well. Do you know what I mean? So it feels like if the air is gonna hit the bread, it's going for the bread back first. Do you know what I mean? And then the other slices are gonna come, but not just yet.
[29:12]
Ed Gamble
So it really is like the bouncer.
[29:14]
Mo Gilligan
Yeah, yeah, yeah, yeah. Of the bread world. Like, bread back. Like, it's like, you don't eat that first. Look, like if I went to someone's house and it was like, here, have some toast. And I was like, right, you gave me the back of the bread. Yeah. You've got, like. You all right?
[29:26]
James Acaster
Yeah. That's nuts.
[29:27]
Ed Gamble
That's. That's crazy.
[29:27]
Mo Gilligan
Yeah, yeah, yeah.
[29:28]
James Acaster
If you give that to a guest without asking, that's.
[29:30]
Mo Gilligan
No, I told my friends. I was like, yeah, I went to his house, you know, the back of the bread, my friends would be shocked.
[29:34]
James Acaster
Really.
[29:34]
Mo Gilligan
The back of the bread?
[29:35]
Ed Gamble
Yeah, yeah, yeah.
[29:36]
Mo Gilligan
No, don't. Don't go there no more.
[29:40]
James Acaster
Your dream starter, Mo.
[29:42]
Mo Gilligan
Okay, my starter is going to be sushi.
[29:44]
James Acaster
Yeah, lovely.
[29:45]
Mo Gilligan
Listen, when I got into sushi, yeah. Oh, man, I felt like I had made it in life. Because, yes, you've got the sushi that you get from Tesco's, right. But that when you go to a restaurant, they bring it in ice, right. And then you start learning how to put it with the chopsticks, with the soya sauce.
[30:01]
James Acaster
Yeah.
[30:02]
Mo Gilligan
Then you start learning what sushis are. What. So that you're like, your. Your. I have, like, yellowtail's one of my favorite. Then you've got fatty tuna. Then you've got the salmon. Oh, man. Like, I went Japan and I had sushi and I felt like I've completed life, so. And then I started knowing my. My difference from, like, sashimi. And then the other one is called. I always get it wrong. My government always corrects me. Nigiri, nigiri, nigiri. Yeah, yeah, yeah, yeah. Listen, once I started completing sushi, I felt so fancy in these restaurants. I felt like I was like, like, yeah, I've come, I've arrived.
[30:36]
Ed Gamble
Yeah.
[30:36]
Mo Gilligan
Because before I was getting the rolls. Yeah. And the rolls for the entry level California rolls. Yeah. It's not real sushi. Do you know what I mean? Like, when I discovered it's not real, I went to this Japanese restaurant in la and it was one of those, like, you know when you go, like they. They say on the, on the. On. On the door, they said, listen, we don't do California rolls and do maki rolls. Like, we don't do that stuff here. So I remember going there and they just had slices of Fish. So I was like, bro. Like, bro. Like, where's the rose?
[31:03]
Ed Gamble
What?
[31:03]
Mo Gilligan
This is just fish. Like, I started understanding how sushi works now. And with this restaurant, it's like, you can't reserve it online. You have to, like, phone up in advance. And I remember just tasting the fish, because at first I'm just like, this is just fish you're eating. There's a lot of new experiences. I'm having the edamame. I didn't even know what it was. I can't lie. At first, I started eating the whole thing. I was like, yeah. I was like, this ain't nice. And then realizing you got. You gotta pop the seeds out.
[31:29]
Ed Gamble
Yeah.
[31:29]
Mo Gilligan
And then I was having these little slices of fish, and then I was like, okay, this is. I think I've gone to a real sushi place. And then, since then, every time I go out now, if I go to, like, a nice restaurant, like, I go to Rock Art. That's one of my favorites. Yeah. I open the book, I'm like, yeah. What's the. What's the chef selection of the six? And they're like, it's up to the chef. I'm like, surprise me. Yeah. So sushi is definitely one of my stars. It's always the one thing I like. I feel like I'm eating clean.
[31:56]
Ed Gamble
Yeah. It's light.
[31:58]
Mo Gilligan
I feel like I'm learning about food as well. Especially when you get, like, the nigiri. They put it on these little. Little bits of rice. Oh, man. When you get to hold that with the. With the chopsticks, you dip it in the soy sauce, and you have a conversation as well. You know, there's a time when I was single, so I was eating it, and I was just like, oh, okay, great. Fantastic. Who is it?
[32:16]
Ed Gamble
So you're almost doing the same thing with the sushi as you owe. With the bread.
[32:19]
Mo Gilligan
Yeah, with the bread. Yeah, yeah, yeah, yeah, yeah. I'm like, on unlimited. You know, like crazy. The. The levels I've unlocked for eating are just like, I've got the suit, you've got the chopsticks. Because there's nothing worse than, like, you know, if you can't hold the sushi with the chopsticks, you can't have a knife and fork.
[32:34]
Ed Gamble
Yeah.
[32:34]
Mo Gilligan
Do you know what I mean? Yeah.
[32:35]
Ed Gamble
There's no way you can do that.
[32:36]
Mo Gilligan
But you can't be doing that with a slice of fish, but, like, dipping it in. Yeah, yeah. That's. That's my. That's, like my go to star. Whenever I go to a Restaurant. And like, some of them, they bring it in, like, ice and stuff. And I've got to have it in Japan, so I felt like I've got it. But I can't lie, when I had. In Japan, I went to this really weird. It was like a restaurant. It was like a bar and it was in. Have you ever been to Japan?
[32:58]
Ed Gamble
Yeah.
[32:58]
James Acaster
Yeah, I'm going for the first time.
[33:00]
Mo Gilligan
Oh, you're gonna love it, man. Yeah, you're gonna love it. So, like, you know, like, in Japan, everything closes like 10, 11. It's not like a late night place to eat food. So I was like, I really want some sushi. I know. So that we found this one place and it's in, like. How can I explain? It's almost like. It's a restaurant at the top of. Almost like a tower of a building.
[33:21]
Ed Gamble
Yeah.
[33:22]
Mo Gilligan
So it's a bit like, how can I explain? Like, imagine going Canary Wharf, and the restaurant's right at the top. But, you know, like, day to day, there's like, work and business going on.
[33:31]
Ed Gamble
Yeah.
[33:31]
Mo Gilligan
So when you walk in, you're like, I don't think I'm walking into a restaurant. So it's separate lift to go up. And we walked in and there was this guy who walked out drunk, like, staggering. And the staff were like, everyone's in suits and say, hello, sir, how you doing? You're okay? And I was like, ah, cool. I was like, this is really formal considering. He was just wearing, like, jeans and I had like a puffer jacket on. We were in there and it's like, had these round kind of like sofas. And we were sitting on the bar. I was gonna get some sushi and I was like, oh, we have a selection. So if you want to go from selection, because they're like, you have to eat in this particular order to get the best flavors. So I didn't prepare for this, but it was like, cool. You know, this is the sushi. It is. But the vibe in there, it felt like a murder mystery. And we were the guests. It was so weird. Like, it felt like the guy who walked that drunk was the guy who ends up being murdered.
[34:17]
Ed Gamble
Yeah.
[34:18]
Mo Gilligan
And the police were gonna walk in. I was like, hey, what's going on, everyone? Because that you had, like, the weird couple. You had, like, the. The band playing, and the band were like these two American guys. Like, it was nice in there. And, like, they had, like, sake, and I'm not really big on sake, and if I do like it, I like it. Really, really sweet.
[34:35]
Ed Gamble
Yeah.
[34:35]
Mo Gilligan
So I kept saying to the guys, I like it really sweet. So he comes back with this. This jar looks like a potion jar. He pours it. He's like, taste this one. I'm like. He goes, sweet. I go, nah, not sweet enough. He comes back with another one, this bigger one. He's like, pulls out and he goes, sweet. And I'm like. I'm like, it's nice, but not as sweet as I really like it. Like, I like it sweet to the point where it tastes like plum wine.
[34:57]
Ed Gamble
You know, kind of sweetness.
[34:59]
Mo Gilligan
He comes back again, he's like, this is the sweetest one. So he brings it back. And I was like. And it weren't sweet, but he had brought back at like three now. So I was like, oh, yeah, this is the one. This is the one. But, yeah, sushi is like. Like is one of my go to. Go to start.
[35:15]
Ed Gamble
It's a great. It's a great starter.
[35:16]
James Acaster
Love.
[35:16]
Mo Gilligan
Love sushi, man.
[35:17]
Ed Gamble
Love sushi. When you get the sashimi with the Just the slices of fish, do you never eat the top slice of fish? The fish back, the fish back?
[35:25]
Mo Gilligan
Do you know what? I paid so much money for it, most of the time, I can't really be that. That cheap.
[35:29]
Ed Gamble
There's only three slices or whatever.
[35:31]
Mo Gilligan
Yeah. But I do. I'm one of those eaters where I have to work either left or left to right or right to left. I can't go for the middle one off the. Off the chop.
[35:40]
Ed Gamble
Interesting.
[35:41]
Mo Gilligan
I'm one of those people where, I don't know, if you guys do this, you eat a sandwich, I still go left, right, middle. Do you not do that too?
[35:46]
Ed Gamble
I don't. Maybe I do.
[35:48]
Mo Gilligan
I have to do that, man.
[35:49]
Ed Gamble
Trying to think. I never go straight for the middle.
[35:51]
Mo Gilligan
Oh, no. That's weird, man. Crazy toddler vibes. Very toddler vibes.
[35:54]
Ed Gamble
Yeah, yeah.
[35:55]
Mo Gilligan
Some people do that on the side of your face.
[35:58]
Ed Gamble
Some people do do that, though. They go straight to the middle. But that is the best bit, right. Because it's the most amount of filling.
[36:02]
Mo Gilligan
Yeah, yeah, yeah, yeah. If it's cut. If it's cut sideways. Yeah. The filling will be right there in the middle.
[36:07]
James Acaster
Yeah.
[36:07]
Ed Gamble
So I was always naturally. If I get a plate of food, I will always eat the bits I least want first. So then I've got the nicest bit left over for the end.
[36:16]
Mo Gilligan
Yes. Yeah, yeah, yeah.
[36:17]
Ed Gamble
I'm getting better at just, you know, having a bit of everything.
[36:20]
Mo Gilligan
Yeah, yeah, Same. But I used to be like, fast food. Yeah, Fast food. If I got like Like, I don't know, chicken and chips. Most of the time, I'm gonna eat the chips first, and then I'm gonna eat the chicken.
[36:30]
Ed Gamble
Yeah. Is that because you're saving the chicken or kind of?
[36:33]
Mo Gilligan
Yeah, I'm kind of saving it, but only recently I've actually liked, like, have a bit of chicken, have some chips. And even when I'm doing it, I feel like, oh, well, we're evolving here.
[36:41]
Ed Gamble
Yeah.
[36:42]
Mo Gilligan
We're like. We've moved on a level.
[36:45]
Ed Gamble
Yeah.
[36:46]
Mo Gilligan
I mean, yes. Yeah, yeah, yeah. But I'm not one of those sauces all over the joint. No, no, no, no, no. Some sauces I don't mind. All over the joint. Like burger sauce. I don't mind a burger sauce all over it. Or, like, if I get, like, kebab meat and chips, I like it all over. Do you know what I mean? Bit of burger sauce, a little bit of ketchup, a little bit of mayo all over the joint. Because then it feels like dirty fries.
[37:06]
Ed Gamble
Yeah.
[37:06]
Mo Gilligan
Do you know what I mean? Yeah, yeah, yeah.
[37:08]
James Acaster
I had the worst dirty fries ever recently.
[37:10]
Mo Gilligan
Really? From where?
[37:11]
James Acaster
I don't really want to name it and shame it.
[37:12]
Mo Gilligan
Okay.
[37:13]
James Acaster
It was a van.
[37:14]
Mo Gilligan
Yeah.
[37:14]
James Acaster
Near a bar. And you could get. You get the food from the van and then go and sit in the bar.
[37:18]
Mo Gilligan
Yeah.
[37:18]
James Acaster
They had dirty fries. I just went for it.
[37:20]
Mo Gilligan
Horrible.
[37:21]
Ed Gamble
It was mad. I was there. It was mad.
[37:22]
James Acaster
So you think about this.
[37:23]
Mo Gilligan
Yeah.
[37:24]
James Acaster
Bacon lardons, but they were cold. Ah, mainly, yeah. I'd say half a jar of mayo.
[37:30]
Mo Gilligan
Yeah.
[37:31]
James Acaster
And lettuce. Oh, that's what they put on the fries.
[37:34]
Ed Gamble
Have they called it dirty fries?
[37:36]
James Acaster
They called it dirty fries.
[37:37]
Ed Gamble
Yeah. That is mad, because I. I had some as well. Someone else bought some. It was crazy.
[37:42]
Mo Gilligan
Yeah.
[37:42]
James Acaster
Horrible. Just like, see?
[37:44]
Mo Gilligan
Did you not go back and say to him, listen, man. No.
[37:46]
James Acaster
Because then I went and looked at the menu, and in the small print, like, that's what it is under dirty fried, dirty fries and big letters. Yeah, yeah. Okay, I'll have them. I'm hungry.
[37:54]
Mo Gilligan
Yeah, yeah.
[37:54]
James Acaster
And then you go back and look at it, it says. It does say lettuce, mayo and bacon.
[37:58]
Ed Gamble
But lettuce is. Lettuce is the opposite of dirty.
[38:01]
Mo Gilligan
Yeah, yeah.
[38:02]
Ed Gamble
That's clean. That'd be clean fries.
[38:03]
James Acaster
Yeah, yeah.
[38:04]
Mo Gilligan
Like jalapenos, maybe cheese on there. Yeah. But, like, lettuce ain't a dirty fry.
[38:08]
Ed Gamble
You need them to be all melted and, like, dirty, coagulated.
[38:11]
Mo Gilligan
You know what I mean?
[38:12]
Ed Gamble
Lettuce is, like, the cleanest food.
[38:13]
Mo Gilligan
Yeah.
[38:13]
James Acaster
The chicks have been a rehab.
[38:15]
Ed Gamble
Yeah.
[38:15]
Mo Gilligan
Yeah. Puedes nuevos con lineas nuevas and unlimited ultimate se applica en terminos de Intel.
[38:46]
James Acaster
Cambio y otros terminos solo and Verizon.
[38:49]
Ed Gamble
To make switching to the new Boost Mobile risk free, we're offering a 30 day money back guarantee.
[38:54]
Mo Gilligan
So why wouldn't you switch from Verizon or T Mobile?
[38:56]
Ed Gamble
Because you have nothing to lose. Boost Mobile is offering a 30 day money back guarantee. No, I asked why wouldn't you switch from Verizon or T Mobile? Wouldn't because you love wasting money as a way to punish yourself because your mother never showed you enough love as a child.
[39:11]
James Acaster
Whoa, easy there.
[39:12]
Mo Gilligan
Yeah. Applies to online activations.
[39:14]
James Acaster
Requires port in and auto pay.
[39:16]
Mo Gilligan
Customers activating in stores may be charged non refundable activation fees. Work management platforms ugh. Endless onboarding. IT bottlenecks admin requests.
[39:26]
Ed Gamble
But what if things were different?
[39:31]
Mo Gilligan
Monday.com is different. No lengthy onboarding, beautiful reports in minutes, custom workflows you can build on your own. Easy to use prompt, free AI. Huh. Turns out you can love a work management platform.
[39:45]
Ed Gamble
Monday.com, the first work platform you'll love to use.
[39:50]
James Acaster
Ryan Reynolds here from Mint Mobile.
[39:51]
Ed Gamble
I don't know if you knew this.
[39:52]
James Acaster
But anyone can get the same Premium Wireless for $15 a month plan that I've enjoy. It's not just for celebrities. So do like I did and have one of your assistant's assistants switch you to Mint Mobile today. I'm told it's super easy to do.
[40:06]
Ed Gamble
@Mintmobile.Com Switch upfront payment of $45 for 3 month plan equivalent to $15 per month Required intro rate first 3 months only, then full price plan options available, taxes and fees, extra fee, full terms. @mintmobile.com everyone's entitled to their own opinion.
[40:23]
Mo Gilligan
But some opinions are more useful than others. And we all want the good ones.
[40:28]
Ed Gamble
The ones that shake things up, spark debates and change minds. Financial Times readers know that their opinions are reliable because they're shaped by trusted journalism. Robust opinions, confident decisions. Source FT to subscribe go to FT.comSourceFT.
[40:49]
Mo Gilligan
Tea.
[40:59]
James Acaster
Your dream main course.
[41:01]
Mo Gilligan
So my dream main course has got to be my mom's chicken and rice. We grew up eating this, so it's curry chicken with rice with a side of co. It's not. It's like you could blindfold me and give me 50 dishes and I would always spot my mum's one out of it because the taste is so. It's like trademarked by my mum. The way that she cooks it, she slow cooks the chicken and it'll be the meal where my mum would be like, yeah, this is what we're eating. And growing up, my mum would make the curry chicken and we'd have that the next day on the Monday. So whatever you have on a Sunday, it's a lot, it's a lot like this in the black household. So if you have like a big. Especially like, you know, if it's like rice and peas, for example, your mum cooks like, like, like curried mutton or, I don't know, sometimes oxtail, for example. That means if your mum has spent the whole day cooking this, you're probably going to eat this on Monday, maybe Tuesday. She's cooked so much that she then puts it in an ice cream container, hub a tub and then she'll freeze it and then you don't know when, but when there's not enough food, your mum's gonna just reheat this, you're gonna defrost it. So, yeah, there's a lot of people, the black community probably say the Asian community grew up thinking they had ice cream in the freezer and it weren't, it was just like whether it was stew that was frozen.
[42:20]
Ed Gamble
Yeah. Because that disappointment is so specific.
[42:23]
Mo Gilligan
Oh, yeah. Like, it's like it's in our DNA. Do you know what I mean? Like, even now in my own house, I have actual ice cream in the tubs and I have to convince myself, like, raw, like, is there stew in this? So I'm getting a bit of ptsd, you know, it's a bit like how, like, you know, like the biscuit tin always had like, you know, like grandma's have a biscuit tin, but it was never like biscuits in there.
[42:43]
Ed Gamble
Yeah. Sewing stuff.
[42:44]
Mo Gilligan
Yeah, it was sewing stuff. And only recently, I think I was shopping, I was like, I'm gonna buy these biscuits. I can't remember what they taste like. And they're really nice, you know, really nice. Like these soft, buttery biscuits.
[42:55]
Ed Gamble
But what are you using the tin for now?
[42:57]
Mo Gilligan
No, it's still got the biscuits in there. Yeah, yeah, because I think those biscuits last forever. Yeah. Like, I don't think there's a sell by date on them.
[43:04]
Ed Gamble
Yeah. You're not going to be beatboxing because of those biscuits.
[43:07]
Mo Gilligan
No, no, no, no, no, no, no. They was. Them biscuits are made from like 19, 1920s recipes of food. So, like a lot of us grow up thinking we've got ice cream and it's always walls ice cream, you know, with that kind of blue tub and Then you think, oh, there might be ice cream.
[43:23]
Ed Gamble
Clicky lid.
[43:24]
Mo Gilligan
Yeah, it's just stew, like to check.
[43:27]
James Acaster
The bottom of the ice cream guy. Because I love ice cream so much.
[43:30]
Mo Gilligan
Yeah.
[43:30]
James Acaster
My mum would like put stuff in ice cream tubs and freeze them. So I'm having a, like thinking you got ice cream and then just quickly having a look at the, the bottom of the tub and being like, well, that's a carrot. That's a carrot. Emerging through what I thought was chocolate ice cream. But it's not. It's not. It's clearly a stew of some sort. But I thought, oh, we've got, we got a chocolate ice cream on our hands here.
[43:51]
Mo Gilligan
Can I ask you something? You know when you eat ice cream in the tub, right, you know, if it's actual ice cream, do you still eat the ice cream without, without frosting stuff on there?
[43:58]
Ed Gamble
What if it's been in there for a while and it's got like the freezer burn on it?
[44:01]
Mo Gilligan
Oh, yeah, yeah, yeah. Just delete that.
[44:02]
James Acaster
Oh, I'll do that.
[44:03]
Ed Gamble
Yeah.
[44:03]
Mo Gilligan
I don't either that man. Do you know, cuz it feels like the mold version of frost. Do you know what I mean? Yeah, yeah, yeah.
[44:09]
James Acaster
Oh yeah.
[44:10]
Mo Gilligan
So I had to ask cuz I didn't know if it was just me. Cuz sometimes like if it's on a lollipop, for example.
[44:14]
Ed Gamble
Yeah.
[44:15]
Mo Gilligan
Then I would kind of run it down. I put it down the tap to get rid of that. Yeah, yeah, yeah.
[44:19]
Ed Gamble
Cuz yeah, I don't. I, I'll eat that. It's not, not nice. But you can normally take the top layer off and then break for it. Yeah.
[44:26]
Mo Gilligan
I don't know, man. Because listen, my thing is, yeah, if that, that frost came off the ice because that's the frost that builds up on your freezer. Yeah.
[44:35]
Ed Gamble
It doesn't go in there though.
[44:36]
Mo Gilligan
No. But it's the same frost that builds up on the freezer.
[44:38]
Ed Gamble
Well, yeah.
[44:40]
Mo Gilligan
So would you put that, that ice in, in a drink and drink it?
[44:43]
Ed Gamble
No, because it's different.
[44:46]
James Acaster
Would you, Ed?
[44:47]
Ed Gamble
But yeah, yeah, I would. Yeah. It was a really hot day. Yeah, definitely.
[44:50]
Mo Gilligan
I think as a kid I've done it once. You do? Yeah, I think I've done it once as a kid. I was like, there's no ice. I was like, clink, clink. Until my mom was like, you're not actually meant to eat this. This is the worst first. Frosty. Yeah.
[45:00]
Ed Gamble
Chemical. Chemical ice.
[45:02]
Mo Gilligan
Yes. Yeah. But yeah, my mum's chicken and rice.
[45:05]
James Acaster
If it gets frozen up.
[45:06]
Ed Gamble
Yeah.
[45:06]
James Acaster
Like, the top drawer gets frozen and I can see the ice.
[45:09]
Mo Gilligan
It freezes over.
[45:09]
James Acaster
Yeah, in there.
[45:10]
Ed Gamble
Yeah.
[45:11]
James Acaster
And I want to get in it and I can't open, like, sword and stone. Yeah. And then it's like I'm properly, like, wrestling with it and crying. I want the ice cream so badly.
[45:19]
Ed Gamble
And that's now, right?
[45:20]
James Acaster
Yes, now.
[45:21]
Mo Gilligan
Yeah, I've got that. I've got that. I've got a freezer and literally all was in. All that was in there was frozen, like dog food. And I just left it for months and months. And I tried to open it, and now at this moment, present time, you can't open it. And I literally got a knife and I was trying to chisel it off because I thought maybe I chisel up a big piece, comes off. I can open it. I still can't open it. So I went to dramatic lengths of burning the knife on the cooker. So it got really red. And I thought, I'm just gonna go, it's all gonna come. But instead it went. I was like, okay, yeah.
[45:58]
James Acaster
They put the knife out pretty quick.
[45:59]
Mo Gilligan
Yeah, yeah. It didn't do nothing. It done absolutely nothing.
[46:02]
Ed Gamble
I think both of those things are inadvisable for any listeners at home, I think.
[46:05]
Mo Gilligan
Oh, yeah, don't do that.
[46:06]
Ed Gamble
Taking a knife to the freezer anyways. Bad. And.
[46:07]
Mo Gilligan
Yeah.
[46:08]
Ed Gamble
And I've taken a chunk out my freezer because I was doing that.
[46:11]
Mo Gilligan
Yeah.
[46:11]
Ed Gamble
And then heating up a knife until it's red.
[46:15]
Mo Gilligan
You've done that though, man.
[46:16]
Ed Gamble
No, I've not.
[46:17]
Mo Gilligan
You've not done that.
[46:18]
Ed Gamble
I've not heated up a knife until it's red.
[46:20]
Mo Gilligan
We all done that.
[46:21]
James Acaster
Ed is mainly doing this warning now to stop himself from doing it when he gets home. Yeah, I'm really speaking to him.
[46:26]
Ed Gamble
I'm trying on the barbecue.
[46:28]
Mo Gilligan
You heat up a knife until it goes red.
[46:30]
James Acaster
Not until it goes red. But I think I've definitely, like, heated up a knife or some cutlery in order to try and, like, you know, probably mainly just to scoop through the ice cream quicker.
[46:39]
Mo Gilligan
Yeah, yeah, yeah, yeah. Heat up a knife. Never a spoon. It's a bit mad heating up a spoon. Do you know what I mean? Because people are like, what? You're hearing addict. You can't. You can't be heating up a spoon.
[46:47]
James Acaster
Skector walks past and sees you doing that.
[46:51]
Ed Gamble
I was making money.
[46:54]
Mo Gilligan
Right. We did what, heroin? Yeah. Okay.
[46:57]
James Acaster
Let's talk about this chicken and rice dish, though. Like, what makes it so special? Because, like, obviously your mum makes it. You can tell it Apart from anyone else's. What ingredients are we talking?
[47:06]
Mo Gilligan
So it's like curry chicken. So like you really have to cook down the chicken. So you'd get this thing called a Dutchy pot. Can predominantly get them in, you know, like, for example, like growing up in Peckham, there's always a lot of like, it's not like a. It's just a shop that sells everything. It's hard to explain, do you know what I mean? But you need a Dutchy pot because then that way you can just slow cook food, basically. You can't grab one of these nice pots in like a nice, I don't know, in Selfridges or something like that. But it's like a nice slow cooked pot. It's almost like a hot pot a little bit. But very, very big in the Caribbean community for cooking down food. And your mum would kind of like, she would, she would season the chicken and then she'd just cook it down basically. So that means that the chicken almost falls off the bone a little bit. It then my mum would make this with basmati rice, sometimes long grain. Predominantly basmati though, with like a side of coleslaw. But like that's like, like you just grow up having chicken and rice like at least maybe three times a week.
[48:02]
Ed Gamble
Yeah.
[48:03]
Mo Gilligan
As default. Because don't forget your mum's frozen it. Yeah, but it's like the go to. So your mum would even be like, she'll tell you, like, you know, in the day you're gonna have chicken and rice because your mom would say, listen, I'm going out. Can you take, take the chicken out the freezer for me? This is a big deal. If you don't take this chicken out the freezer, there's a big chance your family might not eat.
[48:20]
Ed Gamble
Yeah.
[48:21]
Mo Gilligan
Like your mum would come back and it'll be like, oh, I never took the chicken out the freezer.
[48:25]
Ed Gamble
I love that you're saying, like, it's the biggest job in the world as well.
[48:27]
Mo Gilligan
I know. Growing up in a household. Yeah, man.
[48:29]
Ed Gamble
Like, no, but it's hard to do. You're like, I've got to remember how to do this.
[48:33]
Mo Gilligan
Yeah. Because like, you'll be like, you know, like you're just a child. So you just. I just want to, I don't know, play Grand Theft Auto or whatever or, you know, sometimes you have to do chores and then you're just like, like, take the chicken out the freezer, man. Do you know what I mean?
[48:45]
Ed Gamble
Did you ever forget?
[48:46]
Mo Gilligan
Oh, yeah, yeah, many a time, man. Yeah. Yeah, yeah, boy. It's like the worst thing you could do is, like, leaving the frozen chicken in the freezer. But, yeah, it's like curried chicken, and it's like a dish that you get at other people's houses. It goes a long way. It stretches, man, because you gotta remember, like, it's in one pot. Like, the chicken is cooked down. It's like simmered almost. And then the rice, you know, rice is easy to make. But again, I remember when I moved out, my mum came around and made some food and I had a rice cooker. You know, I was just like, you know, like, just me living in this house. So I'm making rice, really, for me. I'm not making it for five people in the house. Oh, my mum couldn't believe it, man. My mom said, what do you mean you got a rice cooker? I was like, mom, it's easier. It's easier. My mum was like, nah, even to this day, my mum's. I don't deal with rice cookers. So my mom cooks rice from scratch. Like, obviously, of course, you know, you've got to wash the rice, get the starch out and all that stuff. I was like, man, the rice cooker is so easy. Because a rice cooker was like, you know, two cups of rice, two cups of water. I was like, mom, this. And it clicks. So when it's done, it just keeps it on warm. My mom was like, no, no, no, no, no.
[49:52]
Ed Gamble
Doesn't trust it.
[49:53]
Mo Gilligan
Yeah, no, my mum does not trust it at all. Like, when. I mean, at all, it's like, yeah, even now, like, sometimes it will come over. I'm making rice and rice cooking. That's right. I'll bring. I'll make a pot. When I come and I'll bring it.
[50:06]
Ed Gamble
Over, she turns up with, like, bag full of ice cream tubs.
[50:10]
Mo Gilligan
Yeah. So like, one time, like, about a year ago, I was really ill and then my mum came round and I was, oh, mom don't come around. She said, no, no, I'm gonna make you some proper food. She came around with a bag of. A bag of rice. Like, I mean, like, you can get, like, bags of rice, not them little joints you get in, like, the supermarket. I'm talking. It's got handle. Yeah, it's got handle. She came over the handle. She got the Dutchy part. And then that's it. She just needs to get her chicken. So I always say, like, when it comes to food, if I'm, like, traveling for a long time or I'm Going to my mum's a bit. My mum's home cooking is at my favorite. Out of anywhere. Do you know what I mean? If I had a death row meal, it would probably be my mum's chicken and rice because it's just like. But yeah, it is just that. It's basmati rice as well.
[50:51]
Ed Gamble
Quite a sad meal for your mum to cook, I guess.
[50:54]
Mo Gilligan
What, chicken and rice?
[50:55]
Ed Gamble
No, on death row.
[50:56]
Mo Gilligan
Oh, shit. Yeah, yeah, yeah, yeah.
[50:58]
Ed Gamble
I'm not sure I'd ask my. I'm not sure I'd ask my mum to cook my death row r meal. She's got enough on.
[51:05]
Mo Gilligan
Oh, my boy's dying now.
[51:09]
Ed Gamble
I got a cook for as well.
[51:10]
Mo Gilligan
Did you take that meat out the freezer off or something? Yeah, man, yeah, yeah. But that, that would be like, you know, people ask you for a meal that would probably it. But it's that curry chicken. So it's really cooked down and then like with. With. Because it's cooked down, it's almost in like a. It's like a stew almost. You know what I mean? So you get like two pieces of chicken really cooked down. Put this stew on top with the rice, bit of coleslaw. Coleslaw just evens out a little bit because it's not really spicy. Yeah, like, it's got a little kick to it. It's not really spicy. But like, growing up, one of my best friends, he's across the roads, this kid called Adam. And you know, he's a proper. He's a proper little lad, you know, I mean, supporting mealworld and stuff. And it was nice because that culturally I have food like from, like his mum would cook him, like, you know, pizza and chips. Like just. That was, that. That was the vibes. Do you know what I mean? And I'm like, right, like. Like we don't get to just eat pizza and chips. Do you know what I mean? So, like going over his house, I was like, this is great. Eating chicken nuggets, chips, pizza. He had a fizzy drink. Fizzy drinks were still treats at my.
[52:05]
James Acaster
House in his mouth.
[52:07]
Mo Gilligan
Yeah. So I was like, bro, this is. This is. This is sensational. I just got what you said.
[52:10]
Ed Gamble
That's crazy.
[52:12]
James Acaster
I'm listening to you.
[52:13]
Ed Gamble
Yeah.
[52:16]
Mo Gilligan
So, yeah, like, I go to his house and I get like the chicken nuggets and all that stuff. And then he come to my house and have like chicken and rice and he couldn't. He loved it. Yeah, of course, yeah. But. But it was mad because, like seeing him re. Enjoy my food it was like, yeah, you're getting real flavors in this shit. You're getting real chicken.
[52:32]
Ed Gamble
Yeah.
[52:32]
Mo Gilligan
Do you know what I mean? I don't think he actually ever had, like, chicken on the bone. Do you know what I mean?
[52:36]
Ed Gamble
Yeah.
[52:36]
Mo Gilligan
So, like, he'd love. He's like, oh, man. Oh, this is absolutely fantastic. What's this like? This is raw. Oh, my God. I loved it. And every time I see him now, he always reminds me, oh, man, I should love going to your mum's, bro, eating all the rice and peas, bruh. I thought I was in Jamaica. He's. Yeah. So it was, like, nice, like, culturally, in a way, that I was kind of getting some of his food. Like, sometimes they would cook, like, British dishes, like toad in the hole and stuff like that. Do you know what I mean? He's like, yeah, toad on the ho. And everyone was excited in his house. He's like, he's toad on the hole.
[53:06]
Ed Gamble
Happy toad in the hole.
[53:07]
James Acaster
So I'm like, all right.
[53:08]
Mo Gilligan
I've never had this before. And then sometimes again, he come to my house, have other dishes, like oxtail rice and peas and stuff. So, yeah, I was able to learn about some of the food he would eat. For example, on a Sunday, my mom is cooking like. Like, let's say rice and peas. And, like, rice and peas. My mom cooks the peas. She has to put the peas. Like, you got to soak the peas overnight. So you got. And they're not even peas, really. They're like. They're beans, really. But we call them bees.
[53:32]
Ed Gamble
Yeah.
[53:32]
Mo Gilligan
Yeah. I don't know how someone. Probably someone will tell me. I don't know why, but they're not peas, they're beans. Yeah. Like kidney beans, basically. But, yeah, rice and peas, you gotta soak the peas overnight. That's what every mom would do. And then you cook it with the rice. And then my mum would have the oxtail on the go as well. This went like. My mum might have, like, family coming around or just like, cool. But that's what our Sunday dinner would be. And then his Sunday dinner would be a roast dinner. My mum would cook a roast dinner. But, like, going to Adam's house, it was like they would eat at 1:00, 2:00 afternoon. Crazy stuff. I couldn't believe it. I was like, yo, this is so early on Sunday. Like, why are you not eating so early? He's like, yeah, like, we have a roast. I mean, potatoes and that. Like, yeah, it's proper nice. Like, try something and I'll be Like.
[54:16]
Ed Gamble
You'Re making this guy sound like he was 60 when he was a kid. Kid, Yeah.
[54:19]
James Acaster
I love it. I love it.
[54:21]
Mo Gilligan
Oh, yeah. Come over, mate. Yeah.
[54:23]
James Acaster
Cab driver, your friend.
[54:27]
Mo Gilligan
Yeah, yeah. Benson. Ed some of that, but yeah, man. So I learned some of the food from his culture. He like Yorkshire puddings and stuff like this. Growing up, did they have a roast.
[54:37]
James Acaster
Chicken at his house?
[54:38]
Mo Gilligan
Yeah, he had, like, roast chicken.
[54:39]
James Acaster
Would you eat it?
[54:40]
Mo Gilligan
Yeah, I'd eat the roast chicken. I like a bit of roast chicken. Yeah. Yeah.
[54:43]
James Acaster
White people made it.
[54:44]
Ed Gamble
Yeah.
[54:44]
Mo Gilligan
But, you know, it is.
[54:45]
James Acaster
It's like, we've covered it on this podcast. White people don't wash their chicken. Chicken.
[54:49]
Mo Gilligan
Yeah, yeah, yeah.
[54:50]
James Acaster
It's been bought up on the pod.
[54:52]
Mo Gilligan
That's a bit wild. You don't do that.
[54:53]
James Acaster
Still, it's an issue.
[54:54]
Mo Gilligan
I can't lie. I remember once I was cooking right on lockdown, and I made some dish, and I was like, you gotta wash your chicken. Oh, my God. People were having.
[55:03]
Ed Gamble
It's really contentious, isn't it?
[55:05]
Mo Gilligan
It is, but it's like, we do this, man. Even I do it when I. When I get. Because, look, you get the chicken. It's come from the what, the abattoir?
[55:12]
Ed Gamble
Yeah, yeah.
[55:13]
Mo Gilligan
That's where they probably butcher up all the animals. It's the abattoir. Right. So they package it. They put it in the packaging you eat at home. How do you know that that is as clean as. I just want to know, just for my sake. And when we clean the chicken, you know, you get some lemon, you get some vinegar. So that way I'm like, I know it's clean. You get all the little giblets off. There's always the little bits floating around. You can't just get it from the packet. Just put it straight in the oven. That's wild stuff, man.
[55:36]
Ed Gamble
I pat it dry.
[55:37]
Mo Gilligan
You pat it dry.
[55:39]
James Acaster
I mean, Moe's one sounds nicer.
[55:43]
Mo Gilligan
Do you use stuff? What do you use? Kishell, One sheet Bounty.
[55:51]
James Acaster
Mo is absolutely laughing his head off at you. It's not.
[55:55]
Ed Gamble
I pat it dry.
[55:56]
Mo Gilligan
That's a lot of stuff, man.
[55:57]
Ed Gamble
I pat it dry because I'll do dry brine it in the fridge. So I'll pat it dry.
[56:01]
Mo Gilligan
Yeah.
[56:01]
Ed Gamble
I'll cover it in salt. Maybe some lemon zest.
[56:04]
Mo Gilligan
Yeah.
[56:05]
Ed Gamble
Put it in the fridge. And I know there's seasonings in there. Hello.
[56:09]
Mo Gilligan
Salt and lemon zest. Is that it?
[56:10]
Ed Gamble
I'm white. Salt is a seasoning.
[56:13]
Mo Gilligan
There must be some other seasonings, though, man.
[56:14]
Ed Gamble
Sometimes some paprika. Smoked paprika.
[56:17]
Mo Gilligan
Yeah, yeah. You guys love paprika in the white community, man. You know, some paprika.
[56:22]
James Acaster
You fought you on solid ground. You fought you on solid ground. Yeah, yeah, yeah. Paprika. Like you're the king of spice.
[56:28]
Mo Gilligan
You guys love some paprika, man.
[56:29]
Ed Gamble
Well, this is the dry brine, Mo. This isn't the seasoning yet.
[56:31]
Mo Gilligan
Okay.
[56:31]
Ed Gamble
The salt, then it goes in overnight or for a few hours in the fridge with nothing on it.
[56:36]
Mo Gilligan
Right?
[56:36]
Ed Gamble
Yeah, Just so it's like open.
[56:38]
Mo Gilligan
Open the day before. Yeah. So that's good.
[56:41]
Ed Gamble
But that's all to get moisture into the chicken.
[56:42]
Mo Gilligan
Yeah, we do that in the back community.
[56:43]
Ed Gamble
And then I'll pat off as well. Well, yeah, then. And then I'll do more seasoning. Olive oil.
[56:48]
Mo Gilligan
Okay.
[56:49]
Ed Gamble
Into the oven.
[56:50]
Mo Gilligan
But I ain't washing it that far. That tastes nice.
[56:53]
Ed Gamble
That's a juicy chicken.
[56:53]
Mo Gilligan
I'm thinking you're just seasoning that and putting it straight in the oven. Straight in, like not.
[56:57]
Ed Gamble
I mean, I have done.
[56:58]
Mo Gilligan
The fact that you're letting the enzymes get into. Yeah, that's good.
[57:01]
Ed Gamble
Yeah, but I. Yeah, I have also put it straight in the oven before.
[57:04]
Mo Gilligan
That's wild. That's what I've got a lot of sometimes. I bought those ready made ones from the supermarket. Yeah, Yeah, I bought them.
[57:10]
James Acaster
Can't wash them. Them.
[57:11]
Mo Gilligan
Yeah, no, but like them ones got the, they got the enzymes in them. It's last minute, you know what I mean? If I see like those tandoori ones, they look so delicious, man. I'm not around, you know what I mean? Storm's not coming around right now. Yeah know, I mean, there's no sk. To judge me. Yeah.
[57:26]
James Acaster
Every time you do something fancy is here. Skeptics. Footsteps.
[57:29]
Mo Gilligan
Yeah.
[57:29]
James Acaster
Oh, no.
[57:30]
Ed Gamble
Oh.
[57:37]
James Acaster
This dream side dish.
[57:39]
Mo Gilligan
Oh, yes. My dream side dish is probably ramen. Growing up when we didn't have a lot of money, it's like you make indomie noodles, you know, Especially once you get a little bit older and I was living with my mum, it's like there's nothing to eat. Cool. You can't go wrong with some Indomie noodles. Do you know what I mean? Put them there. I have a way that I make mine though. So I'd put, I'd boil the kettle, I put them in a bowl, I put them in. You put your little seasonings, little sachets and stuff that you put in. I put some extras in there as well. All purpose seasoning. Put some oregano in there. Salt, pepper, hot pepper sauce. And then I put a plate on top of the bowl, put it in the microwave for about 60 minutes. So, yeah, like, it's just like, you know, and sometimes you can, like, chop up some frankfurters in there, get some spring onions in there as well. There's a lot you can do to make it a nice meal and doesn't cost a lot of money.
[58:26]
Ed Gamble
Yeah.
[58:27]
Mo Gilligan
Do you know what I mean? Sometimes as well, you can fry it as well if you don't want it to have it with like the, the kind of the soup, the soupy water, watery joint and stuff. But then when I went to Japan, oh, man. Like, you have these booths, so when you go in there, you gotta. You gotta go to the booth and you. You pick the one you want. But, like, again, it's in Japanese, so I was proper tourist. I've never felt more like a tourist in Japan because I had this thing, I think it's on Google or something where, like, it translate the text for you. I felt so embarrassed, man. Like, people, the Japanese people looking at me like, you don't know what. He's getting used to it.
[59:01]
Ed Gamble
I was doing that all. I've just been there this year.
[59:04]
Mo Gilligan
Using Google Translate all of the time.
[59:06]
Ed Gamble
Google lens, right?
[59:06]
Mo Gilligan
Yes, I think that's.
[59:07]
Ed Gamble
And you hold it up and sometimes it sort of makes sense. And then sometimes it's like you'll be looking at a chicken dish and it'll say like, the deep yearning of the bird.
[59:17]
Mo Gilligan
So I was doing all that and then realizing, I remember, like, I'm one of those people where, like, I tried to always do the thing where I feel like I know what I'm doing. I don't always that like to ask. I'm like, I kind of know what I'm doing. And then again, the guy then said to me that, no, what you do, you. You order here and then we bring the food to you.
[59:34]
James Acaster
Yeah.
[59:34]
Mo Gilligan
I was like, okay, cool. And then, no, I think you got to give the little receipt.
[59:38]
Ed Gamble
It's like a ticket machine, right?
[59:39]
Mo Gilligan
Yeah. You give the receipt to. To the chefs making it. It's like on the counter. Right. I remember, you know, I'm sitting out. I've had like, you know, I've had like, noodles before, but, like, not like ramen like in Japan. Do you know what I mean? And, oh, man, like, I remember me. I'm one of those people where my eyes is always bigger than my belly. I always, like, whenever I go with my friends, they hate it because one, I eat really slow, and two, I like to try a thing from like, oh, that Sounds nice. Teriyaki chicken bites. I was gonna get them. Get them for the table.
[60:10]
Ed Gamble
For the table?
[60:11]
Mo Gilligan
Yeah. Oh, some wings. I'll get those, but I'll get them for the table, and I won't. I won't finish it, but I just want to try. Try it, because my brain is telling me that, bro, I know you want to try it. Let's just try it. I can't stand when I order something and doesn't live up to what I wanted. If I see someone with something that looks delicious, I'm like, I'm pissed. Like, this dish might be all right, but still, I'm like, I want. I wanted that. Do you know what I mean? So I tend to order a lot, so I think I remember ordering chicken wings. I think I got gouzons, like, not goozons, like the. The. The kind of dumplings. What are they called again?
[60:41]
Ed Gamble
Gyoza.
[60:42]
Mo Gilligan
Yeah, So I got those, and then I think I got some ramen, and I got this bowl of rice that comes with, like, this pork, and they put this nice teriyaki sauce. My God, the amount of food that came, Japanese people looking at me like, are you doing a competition? Because no one gets this much food. Do you know what I mean? But the ramen, oh, it was sensational, man. It was pretty much all I ate while I was on the trip. Yeah, I ate it anytime we would go to, like, you know, a ramen place. And what I liked about it, I like. I like eating where, like, I don't eat with my mouth open, but I do, like, you know, like, with the rum and you. And then, like, I like. I like to hear the slurp. Yeah. I like to hear. That's wild. That's a wild word. I don't know why.
[61:25]
James Acaster
Slurp.
[61:26]
Ed Gamble
Slurp.
[61:27]
Mo Gilligan
But, like, I like, you know, like, for example, if I'm eating peanuts. Yeah. I would crunch them just so I can hear the satisfaction of the crunch. Does that make sense?
[61:37]
Ed Gamble
Yeah. Yeah, it does. I've never heard it put like this.
[61:39]
Mo Gilligan
Like, I don't want to hear no one else do it.
[61:40]
Ed Gamble
Yeah, yeah. But, like, you want to hear.
[61:42]
Mo Gilligan
I want to hear it if I'm by myself. I. I like to hear the crunch sometimes or, like, crisps or popcorn or something.
[61:47]
Ed Gamble
How are you going to make sure you hear the crunch then?
[61:49]
Mo Gilligan
No, because I'll just leave my mouth open a tad so the sound comes out.
[61:52]
James Acaster
Yeah, you can't hear it when it's in your mouth.
[61:54]
Ed Gamble
You don't hear it in your own head.
[61:55]
Mo Gilligan
No, I can hear it.
[61:56]
James Acaster
It's really loud.
[61:58]
Mo Gilligan
It feels like. I don't know what it is. It's very weird. I know, man. So I remember just eating this ramen. I had all this stuff, but the ramen. Everyone just seen that they're enjoying their food. Do you know what I mean? I think what I like most about it, about especially eating when I had the ramen, is everyone would eat their food. And you get this. I just get this little bowl of rice with, like this teriyaki sauce. I don't know what it's teriyaki, but had like this bit of pork with it. It was so nice, man. Oh, it was so nice, man. And then everyone would eat their food, probably chill for about five minutes and then cut. And like, normally I'm so used to eating my friends. And then after we eat, we chill and you can tell the waiter comes back. Oh, guys, anything else? And we're like, no, cool. We're just sitting there chilling.
[62:39]
Ed Gamble
Okay.
[62:39]
Mo Gilligan
And then come back again. Hey, guys. Okay. Would you like any? No, we're just. We're just chilling here. So it was nice to, like, see a different culture where they literally eat and then they just go, yeah. Do you know what I mean? And the food didn't feel too heavy on my stomach. But, ah, man, ramen, like, it's become my thing now. Do you know what I mean? If I travel now, I do try to find, like, a good ramen place now.
[63:01]
Ed Gamble
Now, do you know, it's good to have a food that, you know that you want to eat in most places. And then, yeah, you're like, where is the best version of this?
[63:07]
Mo Gilligan
And it's always quite consistent. Like, I don't feel like, you know, don't get me wrong, I feel like the best place I had it was in Japan, I think is when we went to Shinjuku. And it might have been Shinjuku, I'm not too sure. But there was, like, when I went to Japan, I didn't know a lot of the places I was going to. You know, it's always like, oh, have you been there? And I'm like, I don't know. I think we went there. It just seemed like a strict strip with a lot of shops.
[63:29]
Ed Gamble
Yeah, yeah.
[63:29]
Mo Gilligan
And someone said, oh, that's where that place is, is. And. And there's this place, it might be in Shinjuku. And it's like literally an alleyway. You walk down it and to the left, to the right, there's just little stalls where you can just get Food? Yeah, they had these things with like. I don't know if you went there. Like, food on a stick.
[63:44]
Ed Gamble
Like the wings very big in Japan.
[63:45]
Mo Gilligan
Yeah, yeah, yes. Like chicken wings and stuff like that. But we went there on just like, oh, there's food here. But then realizing it's like, you know, like, there's vloggers that actually go there, and they're like, like, if 10 things to go in Japan, it's like one of those places. Went to the ramen place there. Oh, sensational, man. Yeah.
[64:02]
Ed Gamble
But what's in the ramen, then, that you like? Because obviously you can put loads of different things.
[64:07]
Mo Gilligan
Yeah. So normally it's like, there's the egg in there. Yeah, I like the egg in there. Cause it creates a little bit of the broth. Do you know what I mean? There's always some spring onions in there. Sometimes they put meat in there. So I think it's like pork, mainly pork is in there. I got one recently, and it was spicy, and, my God, was it hot. And I had to firm it because I brought my friend, and I've got this one friend who, like, he's very particular with his food. He doesn't like chicken on the bone. He hasn't tried anything experimental. He knows what he likes. So he just got rice, like a bit of chicken on there. And I was like, come on, man, get some ramen. He's like, no, no, no, no. I'm just gonna get what I like. And I got this bowl of ramen. He said, how spicy do you want it? So I thought, I'll just get level one.
[64:46]
Ed Gamble
Yeah.
[64:46]
Mo Gilligan
It was so hot. And I was firming it, man. I'm, like, sweating. He's like, you're right, it. I'm like, yeah, I'm fine, man. I'm fine. This is. This is great. But predominantly, it's got, like an egg in there. I think that's the main ingredient. That's what I kind of like about it, is that you don't need a lot. But I do like. I like more noodles than the soup.
[65:04]
Ed Gamble
Yeah.
[65:05]
Mo Gilligan
Do you know what I mean? I'm not trying to. Because it's weird because, like, sometimes you've got to back the soup in the bowl and you've got to sip it. But then I'm thirsty. So now I'm just, like, loaded up on the soup juice. And I might have a beer as well, and I'm just loaded up.
[65:18]
Ed Gamble
You know what I mean?
[65:19]
Mo Gilligan
Yeah, yeah, yeah. So. So, yeah, ramen is like. It's become one of My. My kind of go to staples, like when I'm traveling now.
[65:27]
Ed Gamble
I try. So one ramen place we went in Tokyo. There's like, there's sort of pictures on the button sometimes things outside.
[65:33]
Mo Gilligan
Yes, yes.
[65:34]
Ed Gamble
But I was trying to use the Google lens, and I ended up just picking what I thought looked like the nicest one. Hit the button. Then you have to hit another button for whether you want it spot you, tell them how spicy you want it, how hard you want the noodles and all of this. So they got all this information. Take it away. I sent you a picture of this ramen, didn't you?
[65:48]
James Acaster
Yeah, yeah.
[65:49]
Ed Gamble
It arrives. I picked, like, the last one on the list because I thought, that'll be delicious. Yeah, it was, but it had the pork, it had the egg, it had the spring onion, had all the. The traditional things on the ramen, and it was massive. It also had a huge bit of fried chicken.
[66:03]
Mo Gilligan
Yeah.
[66:04]
Ed Gamble
A prawn tempura.
[66:05]
Mo Gilligan
Oh, yeah.
[66:06]
Ed Gamble
And something else on there. It was absolutely gigantic. Massive. And we'd also ordered fried chicken on the side because you go in there for, like, a light meal that slightly.
[66:15]
Mo Gilligan
Yeah. And you think it's gonna be a little bit.
[66:16]
Ed Gamble
And I came out, I was like, I've never been fuller in my whole life because I'm necking the soup as well.
[66:20]
James Acaster
Yeah, yeah.
[66:21]
Ed Gamble
Huge beer.
[66:22]
James Acaster
He's loaded up on the soup.
[66:23]
Mo Gilligan
Yeah.
[66:24]
Ed Gamble
I've gone super spicy as well. We went to. Have you ever been to, like, the coco curry places, like the Japanese curry houses? There's one in London, actually, but they're all over Tokyo. And you order on the iPad and there's so many different ways you can have it. And there's like these 20 spice levels.
[66:38]
Mo Gilligan
Oh, wow.
[66:39]
Ed Gamble
And you can put, like, sausages in it, you can put cheese in it. All of this stuff. Add all this extra stuff.
[66:43]
James Acaster
Stuff.
[66:44]
Ed Gamble
And I was never been there before, and I was like, I think I'm gonna go with ten spice. And my wife went, please, please don't do that.
[66:49]
Mo Gilligan
Oh, man, please. How are you with spicy food, though?
[66:51]
Ed Gamble
I'm all right with spicy food. But I was like, I was thinking, if it's out of 20.
[66:55]
Mo Gilligan
Yeah.
[66:55]
Ed Gamble
Then surely 10's gonna be great.
[66:57]
James Acaster
Yeah.
[66:57]
Ed Gamble
And I. Then I was like, fine, I'll put it down to. I'll put it down. Seven. Yeah. If you're gonna be like that.
[67:02]
Mo Gilligan
Yeah.
[67:02]
Ed Gamble
And then I ordered it and then went on Reddit and everyone was going, don't have anything more than a three if you never have it.
[67:07]
Mo Gilligan
Oh, swear.
[67:08]
Ed Gamble
And it arrived and I hiccup when I eat spicy stuff. I had one mouthful, started sweating everywhere and started hiccuping. She's just taking pictures of me.
[67:17]
James Acaster
Yeah.
[67:17]
Mo Gilligan
How hot was it? Was you sweating hot?
[67:19]
Ed Gamble
Yeah, it was, it was big. It was big. Hot and also so filling as well. So we were supposed to be going to do something else that afternoon. I can't. I'm gonna have to walk home.
[67:27]
Mo Gilligan
Yeah.
[67:27]
Ed Gamble
So I just had to walk back.
[67:28]
Mo Gilligan
To the hotel place. Like you can't. Like you go to one restaurant, then you go someone else somewhere else. And it's not just like, you know, some city breaks where you're like, we're gonna do this thing, go for dinner.
[67:37]
Ed Gamble
Yeah.
[67:37]
Mo Gilligan
And then go back later and then we'll go for another dinner.
[67:39]
Ed Gamble
Yeah.
[67:39]
Mo Gilligan
Japan, you do about seven activities in one day.
[67:41]
Ed Gamble
Yeah.
[67:42]
Mo Gilligan
Yes. Yeah, yeah, yeah, yeah.
[67:43]
Ed Gamble
But not that day. I felt awful. I had to go have a sleep.
[67:46]
James Acaster
You've done your seven for that day. The amount of spice you had.
[68:17]
Mo Gilligan
And unlimited ultimate.
[68:21]
James Acaster
Solo and Verizon Ryan Reynolds here from Mint Mobile with a message for everyone paying big wireless way too much. Please, for the love of everything good in this world, stop with Mint. You can get premium wireless for just $15 a month.
[68:35]
Mo Gilligan
Of course, if you enjoy overpaying.
[68:36]
James Acaster
No judgments. But that's weird. Okay, one judgment anyway. Give it a try. @mintmobile.com Switch upfront payment of $45 for.
[68:46]
Ed Gamble
3 month plan equivalent to 15 per month. Required intro rate first 3 months only. Then full price plan options available, taxes and fees extra. See full terms@mint mobile.com.
[69:00]
James Acaster
Your dream drink, Mo.
[69:02]
Mo Gilligan
My dream drink. I'm changing my dream, my dream drink. I love mojito.
[69:07]
James Acaster
Yeah.
[69:07]
Mo Gilligan
I started going to our house and they, they do a lychee Mojito. Sensational.
[69:12]
James Acaster
Surely skeptics destroying you can you skepto.
[69:17]
Ed Gamble
Is not having that. So nice, man.
[69:21]
James Acaster
Oh, it's so delicious.
[69:22]
Mo Gilligan
Delicious, man.
[69:23]
Ed Gamble
If there's anything worse than having bubbles in your mouth is having lychee. Lychee?
[69:26]
Mo Gilligan
Yeah. I love lychee, man. I love it, I swear. And it's like, because it's like a seasonal fruit. Like I remember when I got like a little bit older and I realized that fruits are seasonal. You just think that fruits are grown all year round. And we used to go to this place. There's a, there used to be this, this Chinese restaurant in. I think it's on the strand. It was called Mayflower. So I used to do stand up comedy. Like so do you do do stand up comedy Please come to the tour promoting your tour. But when I, when I first started, there was a show called the Sunday show, and I used to host it. And around the corner we go to this place called Mayflower, this restaurant. And there'd be loads of us. It was all young, we was all like 20, 21. They'll go downstairs, they do this egg fried rice. I love egg fried rice. Like, I love egg fried rice. I get egg fried rice. They've done this honey pepper chicken, which I have never got anywhere else. Like, I go to other, like, Chinese restaurants. I'm like, you do honey pepper chicken? They're like, what? What's that? We've never done that. We do black pepper chicken, but we don't do honey pepper chicken. And then we get maybe like sweet and sour chicken, maybe sweet and sour pork. And then as a dessert, they would do a bowl of lychees. Oh, my God. Oh, my God. Winner, winner, chicken dinner. Listen, man, I love lychees so much, man. I think they're so nice. Like, they're so, so nice, man.
[70:48]
Ed Gamble
We've never had anyone speak so.
[70:50]
James Acaster
No.
[70:51]
Mo Gilligan
Well, they're like of the fruit world. Do you know what I mean? You got, you got. It's a. You got to do a lot to get the fruits of your labor. Do you know what I mean?
[70:59]
Ed Gamble
It's worth it in the end.
[70:59]
Mo Gilligan
Yeah. But then sometimes, you know, you can open it and not every. Like, you got that little crusty pistachio. Yeah, that one where you're like, oh, no, I'm not eating that. But you still give it a try. And this is dust. Do you know what I mean? It's the same with light cheese. You open it, you're like, oh, this one's a bit, bit. The seed is a bit. Oh, that's a bit better. No, no, no, no, no. But I do love lychees. And then I remember I went to saw a house once, and this was when I wasn't even a member. And I seen someone get a lychee mojito. But I was just new to mojitos at this time. Do you know what I mean? And I was like, a lychee mojito. I said, this is who, who, who came up with this in the board meeting because they need a raise. Oh, it was so good, man. And then I started going to other restaurants where they do other flavors of mojito, like passion fruit mojito, strawberry mojito. But nothing compares to the lychee, man. Oh, it's so good. I love it. So much. No, I really do, man. It's my favorite drink.
[71:51]
Ed Gamble
You don't need to tell us again. I mean, we can tell you love.
[71:53]
Mo Gilligan
Lychees because I'm a big fan of, like, sweet drinks. So when I love cocktails.
[71:58]
Ed Gamble
Yeah.
[71:59]
Mo Gilligan
One of my favorite drinks is probably a passion fruit martini. Yeah, I love that drink. Or the porn star martini, if you want to call it that. That's what they call it. I love that drink. But the glass is a bit dainty. I can't lie, guy, you know, I remember when I was singing, I started going on dates.
[72:12]
Ed Gamble
Yeah.
[72:13]
Mo Gilligan
And I'm like, oh, yeah, you drinking? Yeah, yeah. And I've got this little dainty glass. Do you know what I mean? I was like, yeah, this is very refreshing.
[72:20]
Ed Gamble
Am I worried that's not putting across the right.
[72:22]
Mo Gilligan
Well, it would, like, girls would say it gave them the ick. Do you know what I mean?
[72:26]
James Acaster
So you'd be like, forget it. One lychee mojito, please.
[72:31]
Ed Gamble
And bring it in a pint glass.
[72:32]
James Acaster
Yeah.
[72:34]
Mo Gilligan
But my. My. My favorite drink. Drink. I've changed as a drink called. You ever had a drink called Sasprella?
[72:39]
Ed Gamble
I know. The only reason I know about that drink is because of the Simpsons.
[72:42]
James Acaster
Well, it's in the Simpsons.
[72:43]
Ed Gamble
Yeah.
[72:44]
James Acaster
I think it's come up on the podcast before. We got confused about it before.
[72:48]
Ed Gamble
Grandpa Simpson has it like a saloon.
[72:51]
Mo Gilligan
Really? Yeah, yeah, yeah. This drink. Oh, my God. You can buy it. Yeah, you can buy it like Wolf Road. You can always buy it in, like, you gotta go to the corner shop. Shop in, like, you know, you've got to go, like, inner city, South London, man. Maybe North London, East London. But yeah, it's that those Boss man shops we call. Where it's like, they've got like the. You know that. Where they've got, like. Oh, no, you can get a supermarket. Yeah, but it's in the world, you know, World Foods.
[73:16]
Ed Gamble
Yeah.
[73:16]
Mo Gilligan
Where they gave every ethnicity. This aisle, you're Asian. Well, you only get that. You're African. You only get. So it's in the World Food bits.
[73:25]
Ed Gamble
Yeah. But I think we promote it. The Boss man shops. Let's just say you can get it from the boss man.
[73:29]
Mo Gilligan
The Boss man shops normally have it. You know, if you go Pekka, maybe Brixton, Holston, Hackney, they definitely might have some sarsaparilla.
[73:35]
James Acaster
So.
[73:36]
Mo Gilligan
Sarsaparilla. I don't know if I'm. If this is right, but I think it is a type of plant. I'm not too sure. It might be a Type of plant. But this drink, yeah, Is like, you can have it warm. So it's probably warm is like probably the equivalent of having like a warm, you know, like a warm vinto. Yeah, it's that on those levels, do you know what I mean? A warm vimto and a warm sarsaparilla are like neck and neck, do you know what I mean? That's the Messi and the Ronaldo of the warm dilute drink world. Do you know what I mean?
[74:06]
Ed Gamble
Well, surely teasing with a shout, yeah.
[74:08]
Mo Gilligan
Tea, but like, you know, like dilute drinks shouldn't be warm, do you know what I mean? But for a dilute warm drink, okay, yeah, yeah. That's the Messi Ronaldo, do you know what I mean? But cold. Oh, it's so nice cold, man. When you make it, it's best to make it in a dry jug. So with a jug, a lot of, maybe a bit of ice, but you don't want to water it down too much. And when you, when I mean you want to put at least half the.
[74:31]
Ed Gamble
Bottle in so it's like a, like a squash sort of. It's like a concentrate and then you top it up and you put it.
[74:35]
Mo Gilligan
In with water, leave it in the fridge, maybe put some lemon in there as well. Oh my God. Can you hear myself?
[74:41]
Ed Gamble
Can you hear that?
[74:42]
James Acaster
Yeah, yeah, yeah.
[74:43]
Mo Gilligan
See even my stomach was like, hey, I want some too. But as it is so nice, it's like a really refreshing drink drink. And especially if you have it with like a chicken and rice on the Sunday. Yeah, that is like, do you know what I mean? Yeah, that's one of my favorite drinks.
[74:59]
Ed Gamble
So it's going to pair nicely with the Stream meal because you're having, you're having the chicken and the rice.
[75:02]
Mo Gilligan
Yeah. But as a refreshing drink for me it's up there. But we make it really sweet.
[75:08]
Ed Gamble
Yeah.
[75:08]
Mo Gilligan
Like, you know how like Americans make Kool Aid and they make it really sweet with loads of sugar. It's the same with sarsaparilla but you don't really add sugar. You can if you want.
[75:17]
Ed Gamble
Yeah.
[75:17]
Mo Gilligan
But you mainly make it really sweet. So you put at least a quarter or half of the dilute juice in this jug with water with some ice. Oh man, Sarsaparilla is one of the best drinks, man. Especially like if you've had like a hot, like you like hot food, right?
[75:32]
Ed Gamble
Yeah, yeah.
[75:33]
Mo Gilligan
It's the nicest thing to like give you that refreshing taste. Yeah, yeah, yeah, yeah, yeah.
[75:37]
Ed Gamble
I've never had it. I've got to Try it.
[75:39]
Mo Gilligan
Their factory is based. I remember I read the back of the box. I think it's based in Warf Road. Yeah. But sarsaparilla, top tier drink, man. Yeah. There's some drinks in the black community that we. We really live by.
[75:51]
Ed Gamble
Yeah.
[75:51]
Mo Gilligan
Do you know what I mean? Magnum is one. You had a Magnum?
[75:53]
James Acaster
No.
[75:54]
Ed Gamble
No.
[75:54]
Mo Gilligan
You didn't have Magnum?
[75:55]
Ed Gamble
No.
[75:55]
Mo Gilligan
Oh, shit. I should have brought some. Oh, man. You've never had to drink Magnum, the tonic wine?
[76:00]
James Acaster
No.
[76:00]
Mo Gilligan
Oh, shit. Let's see. That's probably too. Too. It's too early. So there's a drink called Magnum. It's like a tonic wine Right. Now people say with this tonic wine drink. Yeah. Is that it? It keeps you. Keeps you hard and.
[76:16]
Ed Gamble
Right.
[76:16]
Mo Gilligan
Yeah.
[76:17]
James Acaster
Okay.
[76:17]
Mo Gilligan
I think that's a placebo. Personally.
[76:19]
Ed Gamble
It's too early for that.
[76:20]
Mo Gilligan
Yeah, yeah, yeah, yeah.
[76:21]
James Acaster
That's why I said it's too early.
[76:22]
Mo Gilligan
You know what I mean? You can't be. Yeah.
[76:27]
Ed Gamble
But like, call me a prude. Would I go home to have my bonus.
[76:32]
Mo Gilligan
But Magnum is like. It's weird because it's kind of got a lot more mainstream now.
[76:36]
Ed Gamble
Yeah.
[76:37]
Mo Gilligan
Do you know what I mean? It's not more mainstream of Magnum. Like. Like, I. I seen some kid on social media who was mixing his magnet with like a McFlurry. Do you know what I mean? I'm like, you don't. You don't do that, man. You're wasting good alcohol there.
[76:48]
James Acaster
Well, the McFlurry, you know, cool stuff down. You can have the Magnum and you can not get around.
[76:57]
Ed Gamble
What are you saying? Ice cream stops you getting.
[77:00]
James Acaster
I think. I think that kid's been clever balancing it out.
[77:02]
Ed Gamble
But. Or are you saying that you would eat the magnum, McFlurry, get a boner, and then shove your dick in the ice cream to make it go down.
[77:08]
James Acaster
Down.
[77:08]
Ed Gamble
No, no, I can't. I can try to work out what you're saying.
[77:11]
James Acaster
Look, even though I am the kind of guy who would shove a stick in some ice cream. That's not what I'm saying.
[77:16]
Ed Gamble
You're saying that the ice cream counteracts.
[77:20]
James Acaster
Dilute the effect of the Magnum. Yeah.
[77:22]
Ed Gamble
Sorry, are you saying ice cream gives you a boner? That would be double whammy for you.
[77:26]
James Acaster
Yeah.
[77:26]
Mo Gilligan
Yeah.
[77:26]
James Acaster
For me, that'd be off into space.
[77:29]
Mo Gilligan
Yeah, well, there's only one way to find out. Yeah. Magnum is. It's weird because it's like it. Obviously it's alcohol and it gives you a nice little wave, but it's like a sweet tonic wine.
[77:41]
Ed Gamble
Yeah.
[77:41]
Mo Gilligan
Do you know what I mean? So it gives you a nice bit of wave. You know, you can drink like if you're out, drink like one or two, maybe three sometimes. So it gives you a nice little wave. Ray and nephew. You had Ray and nephew. No.
[77:52]
James Acaster
Pardon me?
[77:53]
Mo Gilligan
Ray and nephew. No, you never had Ray nephew. The rum, the white rum.
[77:57]
Ed Gamble
Are you pranking us now?
[77:58]
Mo Gilligan
No.
[77:59]
James Acaster
I won't blame you if you were. I won't blame you if you realize you can name. You can make up names and see if we've had them and see if we eventually agree to.
[78:05]
Ed Gamble
We'll go, yeah, we've had that.
[78:08]
James Acaster
I've drank Big straw hat.
[78:10]
Ed Gamble
Yeah, Yeah.
[78:11]
James Acaster
I drink it all the time.
[78:13]
Mo Gilligan
R Nephew's like a white rum. So strong. I'm going to get you a little bowl. I'm going to send you a bowl.
[78:18]
James Acaster
Thank you, man.
[78:19]
Mo Gilligan
Yeah, I think percentage wise, it.
[78:21]
Ed Gamble
I think it's like 60% some of those rums, man.
[78:24]
Mo Gilligan
Yeah, but it's like. It's a Jamaican rum. I can't believe. Rare nephew. Rare nephew. Some sometimes.
[78:30]
James Acaster
Actually, I saw. This is rich. Because I. I saw a poster for it outside my gym. I was on the bicycle.
[78:36]
Ed Gamble
This is where Mo goes.
[78:37]
Mo Gilligan
I made that up. Yeah.
[78:39]
James Acaster
And I saw it and they were promoting it, but also with a. They got like a new cocktail out at the minute or a new thing out at the minute. There was like a. A cocktail that they.
[78:48]
Mo Gilligan
Was there a drink called Ting? There's a drink called.
[78:50]
James Acaster
No, no, it's like a grapefruit. I know Ting, but I don't think it's. It was. It was their own rum cocktail advertising on the poster.
[78:59]
Mo Gilligan
Yeah.
[78:59]
James Acaster
I remember thinking, oh, I've heard of, like, companies being called something and son.
[79:03]
Mo Gilligan
But not and nephew.
[79:04]
James Acaster
So that's why it stuck in my head.
[79:05]
Mo Gilligan
I see.
[79:06]
James Acaster
But like. So this is. This is true. Real stuff.
[79:08]
Mo Gilligan
You gotta be careful with this drink, though, man. It's strong. Like when. I mean, like, you have to have probably, you know, like, you'd have like, what's considered a shot. You probably have to have half a shot because it gets going quick.
[79:22]
Ed Gamble
Yeah.
[79:22]
Mo Gilligan
And it's a creeper. And I promise you, whenever people drink this drink for the first time, this is fine. Nothing. People will start doing wild once they get drunk off this drink. Like one time we went to. We went to Vegas, right? Me and the guys, we had this guy, he was a driver, right?
[79:41]
Ed Gamble
Yeah.
[79:41]
Mo Gilligan
So we was like, oh, let's go to like, let's go and get some drinks before. So he's like, yeah, man, I'll take you out to Lickstar. So we go to Lick store, and they've got all the drinks there. So me and the guys, we're all from London. We're like, oh, right, They've got Rare Nephew. We're like, we've got to get Rare Nephew. And then we was like, what do you drink? He said, nah, man, I don't drink nothing but bourbon. I drink bourbon. So we're like, listen, try this Rare Nephew. Yeah, he's all right. So we get the Rare nephew. This guy's drinking it. Like, he's just pouring it out, drinking it. We're like, bro, slow down. You don't drink this yet. Yeah, yeah, yeah, yeah. And I was like, you don't drink this drink. It's not that kind of rum. Like, maybe Captain Morgan. Yeah, but I'm telling you, I promise you, this drink is a creeper. And it gives you a disgusting hangover if you drink it. Quick, quick. Anyway, he starts drinking it. He starts drinking it. It's fine. We're in Vegas and, like, we're having the time of our lives. Yeah. I swear to you, I was having the best time of my life, man. Me and all. I'm there with, like, my best friends.
[80:32]
James Acaster
Yeah.
[80:33]
Mo Gilligan
Huh?
[80:33]
James Acaster
Babatunde there?
[80:34]
Mo Gilligan
No. Babatunde weren't there. Babatunde weren't there. He wasn't there.
[80:37]
James Acaster
That's a shame.
[80:37]
Mo Gilligan
Yeah, Babatunde is not really.
[80:39]
James Acaster
We were like, he's not really a.
[80:41]
Mo Gilligan
Party boy like that. He likes to drink, though. Oh, yeah.
[80:44]
Ed Gamble
He.
[80:44]
Mo Gilligan
Merca Dragon stout, man. So we're in. We're in Vegas. And then we look at. We look at Stan. Stan's in the pool, right? Laid out like this, like. And it was so hot in Vegas. This is Vegas in July. It was so hot. It's like. You know when you open an oven door and there's that heat?
[81:01]
Ed Gamble
Yeah. Yeah.
[81:02]
Mo Gilligan
That's what. We were surrounded. It was so hot. And he just. Look at this. This driver. He's like. We're like, stan, you're right. He's like, watch out for that rare nephew, bro. We told you.
[81:13]
James Acaster
You.
[81:14]
Mo Gilligan
Next morning, he wakes up again with, like, a disgusting hangover. And we're just like, bro, you know, that's. That's Ray and nephew. Like, that's what it does to you. He's like, nah, man, I don't believe that. I said, bro, you was.
[81:25]
Ed Gamble
How is he still not believing?
[81:26]
Mo Gilligan
Yeah, he never believed that. I said. We said to him, was that bro, you was. You Was in the pool, out of it. You was out of it. He's like, nah, man, I'm always out of it. I said, bro, you was in the Jacuzzi with no bottoms on, bruv. You. You right. That's Ray Nephew. That is it. That's what it does to you. He's like, oh, really? I had no. No bottoms on. I said, yeah, bro, you took the bot. Disgusting.
[81:45]
James Acaster
Yeah. We always talk about bubbles in your mouth, bubbles up your ass. Yeah, man.
[81:54]
Mo Gilligan
You guys need to try the Rare Nephew. You're. Yeah, that's. But, like, pace yourself, yeah? Make sure you got nothing to do the next day.
[82:01]
James Acaster
Now I think of it, everyone on that Rare Nephew poster was laughing their heads off.
[82:04]
Mo Gilligan
Oh, yeah, yeah, yeah. It's good times. Yeah, yeah, yeah. Carnival, like, you got Notting Hill Carnival.
[82:09]
Ed Gamble
Yeah.
[82:10]
Mo Gilligan
Everyone's drinking a bit of Rain Nephew or Magnum. Yeah, man, yeah. Good vibes.
[82:13]
Ed Gamble
I've got a bottle of Jack Iron at home. What's that rum, is it? What's the Caribbean? I mean, it looks horrible. It looks so strong.
[82:20]
Mo Gilligan
You know, there's a Caribbean rum that is, like, 80 proof.
[82:24]
Ed Gamble
Yeah, yeah.
[82:24]
Mo Gilligan
And when we're doing the Big Nasty show, like, you can only get it from Jamaica. It's called Jankro Bhatti. Yeah. And it's like, you know, like, you make. You make the rum and then you've got the afters, which is meant to be the waste, right? But people drink this in Jamaica. Yeah. And apparently it's, like, so strong. And I remember everyone was trying to source it and it was so funny seeing all these people, like, in tv, and it's like, big nasty. Where can we find some of the Jancro's batting?
[82:59]
James Acaster
We arrive at your dream dessert.
[83:02]
Mo Gilligan
Yes, my dream dessert.
[83:03]
James Acaster
Say you like stuffed sweets. We've heard that from you. This is looking good.
[83:07]
Mo Gilligan
It's gotta be apple crumble and custard. 90% crumble, though. Wow. I need 90% crumble, 10% apple.
[83:16]
Ed Gamble
This is huge.
[83:17]
Mo Gilligan
Yes, yes.
[83:18]
Ed Gamble
We've never had. Look, apple crumbles come up a fair bit. It's a classic dessert.
[83:23]
Mo Gilligan
Yes. Yeah.
[83:24]
Ed Gamble
But no one's ever requested 90% of the crumble.
[83:26]
Mo Gilligan
Oh, it's got to be. I need all the crumble, bro. I can't. Because you know what it is? Yeah.
[83:30]
Ed Gamble
Shouldn't that be called crumble apple, then?
[83:32]
Mo Gilligan
Maybe. Yeah, yeah, we should petition for that.
[83:34]
Ed Gamble
Yeah.
[83:34]
Mo Gilligan
Yeah, man. Do one of them. What's it called? The Gov. The.
[83:37]
Ed Gamble
Yeah, man.
[83:39]
Mo Gilligan
Yeah, let's do that, man.
[83:40]
Ed Gamble
If it gets 100 signatures. It has to go to public 100, man.
[83:43]
Mo Gilligan
Give Mr. Kipling something to do, bro. What the has he been doing, man, all this time, bro? Making him little finger. Them. Them finger joints.
[83:50]
James Acaster
Even been getting his nephew and on stuff.
[83:56]
Mo Gilligan
Get a nephew in that apple crumble and custard. 90 crumble. Especially with a custom. I don't mind it with ice cream, but I do like with custard. One of my favorites, though is from a place called Bagel King.
[84:07]
Ed Gamble
Yeah.
[84:07]
Mo Gilligan
Again, it's in Wharf Road. Bagel King is open 24 7. Like, you can go there like 4 in the morning, they're open and you can get cake and custard at this time. They make it for you hot. You can also get, you remember like school cake, cake you had in school, like with icing, with the sprinkles. Yeah, you can get that with custard. Get chocolate cake and custard. So a lot of times, predominantly, mainly in my early 20s, when I'd go out with my friends, it would always end. So a lot of the. The clubs we would go to would always. Mainly like in Central London, Oxford street, some of them was like in East Central when they would have, like, events. Then after, like, you'd be like, you'd be like, oh, we look at. Everyone will go Bagel King. Yeah, everyone turns up in Bagel King. So you're like, yeah, we're going bagel. Yeah, yeah. So you might see a girl. You're right, I'm getting Bagel King. Catch you in Bagel King. It's a bit like how, you know.
[84:54]
Ed Gamble
That'S a smooth move.
[84:55]
Mo Gilligan
Oh, no, no.
[84:56]
Ed Gamble
Everyone was there catching Bagel kids. Okay.
[84:58]
Mo Gilligan
You know, like, you know, like when you go out and there's a girl that let's say you've seen. Yeah. And you wanted to approach her, but you're like, everyone's around. But you're like, I know she's going to be there later. So that would be the vibe. Do you know what I mean? You'd be like, you got Bagel King. Yeah, I'll probably see in Bagel King and I'll chat.
[85:16]
Ed Gamble
Why is it better then to talk to her in Bagel King if everyone's going to Bagel King? Surely everyone's around still.
[85:20]
Mo Gilligan
Yeah, they are. But some, not everyone would go Bagel King, but the majority, because it was in South London and there's this thing that, like, if you're from South London, like, we go everywhere in it. So if the, the rave you went to was in like Oxford street, or maybe like East Central, like, because they have a lot of like, events in that bank on the Saturdays and Sundays, right? So that you, like, you're probably gonna. You're from. So you get from south, you're going beg 100.
[85:45]
Ed Gamble
Yeah.
[85:46]
Mo Gilligan
If she said maybe she's from northwest London, chances are she's not because she's going a different direction. But. But some girls still would because it was like, everyone's going there. It's like the after party a little bit. You turn up outside Bagel King. I don't know if it's like this now, I ain't been there in years, but like, especially like, you know, you go out to a rave, everyone's there, everyone's there. And you got to remember, like, you got the drug dealers there and they'd even go. They even go to the rave. They're just out, you know what I mean? They're working late nights, they're outside.
[86:16]
Ed Gamble
It's a hard job.
[86:17]
Mo Gilligan
Yeah, yeah, yeah, they're outside. And then what you'd get in like my go to order would normally be chicken escalope in cocoa bread. So cocoa bread is like this soft, soft bread. It's a bit like. You guys have ever had a hardo bread? You ever had that?
[86:30]
Ed Gamble
We've talked about hardo bread on this show before.
[86:32]
Mo Gilligan
It's a little bit like that.
[86:33]
James Acaster
But it's like you can drink Magnum wine and get harder bread.
[86:37]
Mo Gilligan
Oh, yeah, bruv. Come on, man. Yeah, well, that's a good night in, you know. Trust me, man.
[86:43]
Ed Gamble
Listen, this girl arriving at Bagel Kick and you're sat there with a pint of Magnum, she's like, oh, no, that's.
[86:50]
Mo Gilligan
A good night in, man.
[86:51]
Ed Gamble
Trust me, man.
[86:51]
Mo Gilligan
I was gonna get pregnant, boy. 100%, man. But like, you go Bagel King, chicken escalope.
[86:57]
Ed Gamble
Yeah.
[86:58]
Mo Gilligan
You might get a Guinness punch. You familiar with Guinness punch? You get a Guinness punch and then you'd probably get like a dessert, which would be. I'd always get cake and custard. So you get cake and custard, apple crumble and custard. And it'd be packed, be packed in there. Everyone's in there. But that would be the go to place.
[87:15]
Ed Gamble
Yeah.
[87:15]
Mo Gilligan
So, you know, you've got the guys outside side. It's a bit like, you know how you got like American films and it's like everyone's all chilling at the diner.
[87:21]
Ed Gamble
Yeah.
[87:21]
Mo Gilligan
Do you know what I mean? Like, everyone's at the diner. It's a little bit like the UK hood equivalent of of that, basically in it, it's mad. I actually don't think I see many people get bagels in there. Do you know what I mean?
[87:32]
James Acaster
Nah.
[87:33]
Mo Gilligan
Real talk, like, you'd see someone get a bagel and you'd be like, oh, right, you really getting a bagel?
[87:37]
Ed Gamble
What the fuck?
[87:38]
Mo Gilligan
Yeah, do you know what I mean? But then there was like a little bit of a beef, because there was another place, Brick Lane, they have a place and they do the salt beef bagel. And that was always like, you know, some of my friends from East London be like, nah, man, it's all about the salt beef bagel in east. Because they'd always have this rivalry against east and South.
[87:53]
Ed Gamble
Sometimes it was a beef bagel friend.
[87:55]
Mo Gilligan
So it'd be like, yeah, like, go get the salt beef bagel, bro. It's the best one. And then we be from South. Nah, bro, Bagel King's the best. Nah. Go Bagel King. When you're young, one of your friends is the only driver in the group. 5 you in the car after a rave, you kind of go Bagel King. Everyone was there. It was like the cool place to hang out as well. But, yeah, again, it does apple crumble and custard with 90% like, crumble. Yeah. You get the custard on top and the custard be hot, hot, hot.
[88:22]
Ed Gamble
So the custard's hot. Is the crumble cold or is the crumble?
[88:25]
Mo Gilligan
No, no, they heat up the heat up for you in the microwave.
[88:26]
Ed Gamble
So is this what you want for your dream menu? You want hot crumble, hot custard?
[88:29]
Mo Gilligan
Yeah, yeah. You can't have cold custard.
[88:32]
Ed Gamble
I do.
[88:32]
Mo Gilligan
Really?
[88:33]
Ed Gamble
Yeah.
[88:33]
Mo Gilligan
That's crazy.
[88:35]
Ed Gamble
Hot crumble, cold custard or ice cream, because it's the same as ice cream.
[88:38]
Mo Gilligan
It's not the same, man, because it's more thick. It's more thick.
[88:40]
Ed Gamble
Ah, come on. Cold custard.
[88:42]
Mo Gilligan
Custard.
[88:43]
Ed Gamble
Ice cream is just very cold custard.
[88:44]
Mo Gilligan
Cold custard reminds me of shows like Brainiac when they used to do experiments. You remember? You remember that? Brainiac? Yeah, I remember one time they filled a whole swimming pool with custard and tried to walk on it.
[88:55]
Ed Gamble
They tried to walk across it. Yeah, yeah.
[88:56]
Mo Gilligan
I saw that episode sky one and that. You know what's going on, man? Yeah, man. Yeah, yeah, yeah, yeah, yeah.
[89:02]
James Acaster
I'll watch that when I get home.
[89:03]
Mo Gilligan
Cold custard.
[89:05]
Ed Gamble
Was it Rich Hammond?
[89:06]
Mo Gilligan
Richard Hammond? There was another guy on there. Yeah, yeah, yeah, yeah, yeah.
[89:08]
James Acaster
Huh?
[89:09]
Ed Gamble
John. John Tickle. John Tickle was On there as well.
[89:12]
Mo Gilligan
Yeah, yeah. And he was straight to the point. There was no vibes, there was no laughter, nothing. He said, we're walking on custard. And action. Yeah, man. Great program.
[89:21]
Ed Gamble
Yeah. It's the first time I thought about brainiac in about 15 years.
[89:24]
Mo Gilligan
Yeah, man.
[89:24]
Ed Gamble
Absolutely delighted.
[89:25]
Mo Gilligan
That was a really good program, man. Really, really good.
[89:28]
Ed Gamble
But that's what custard reminds you of.
[89:30]
Mo Gilligan
Yes, yeah. Like cold custard. Yeah, yeah. Because they tried to fill up the.
[89:33]
Ed Gamble
Pool and they tried to walk on Tickle, tried to walk across it.
[89:35]
Mo Gilligan
But I do like custard. I like the. What's the. What's the. The brand one. What's the really expensive brand? Is it Ambrosia?
[89:42]
Ed Gamble
Ambrosia. There's birds as well, right? Yeah.
[89:47]
Mo Gilligan
Oh, rice pudding. Yeah, I had some rice pudding recently on the weekend, man. Yeah, Yeah. I felt like putting on Heartbeat, bro. I was just like, yeah, man. I don't have rice pudding a lot, but it feels like a real old school dish, you know what I mean? Like, I feel like I'm in the Hovis advert. You remember them old Hovis adverts?
[90:04]
James Acaster
Yeah.
[90:04]
Mo Gilligan
Where the boys is, like, pushing up the bike, up the hill and stuff and so.
[90:08]
James Acaster
And then he gets home, he's like, the back bread.
[90:10]
Mo Gilligan
Are you? The back bread?
[90:13]
James Acaster
I push my bike up a hill, get some nice bread, and you get.
[90:18]
Mo Gilligan
Me the back bread.
[90:20]
James Acaster
I've been pushing this bike since school. Yeah, I remember that.
[90:27]
Ed Gamble
Yeah. It was a good advert, that.
[90:29]
James Acaster
Yeah, yeah. Oliveira menu back now. See how you feel about it.
[90:36]
Mo Gilligan
Yes. Yeah. Let's do it, man.
[90:36]
James Acaster
You want sparkling water. You would want bread with salted butter, a starter. You want real sushi, real underlined.
[90:44]
Mo Gilligan
Yeah, man.
[90:44]
James Acaster
Main course, your mum's curried chicken and rice with coleslaw. Side dish, ramen from Japan. Drink, sarsaparilla. And dessert, apple crumble. 90 crumble with hot custard from Bagel King.
[90:56]
Mo Gilligan
Yes. 100.
[90:57]
Ed Gamble
Fantastic.
[90:58]
James Acaster
Feel good about. About it?
[90:59]
Mo Gilligan
Yeah, I think that's a good meal, man.
[91:00]
Ed Gamble
Yeah.
[91:00]
Mo Gilligan
Like, I can have that any day of the week. I'd be satisfied. Yeah, there's a nice bit in there. It's a bit of bougie stuff in there. You know what I mean? You've got a bit of, you know, I'm cultured. I've been Japan. You've got a bit of homely stuff in there. And then there's the stuff that just speaks to my childhood with the. The apple crumble and custard sort of a.
[91:17]
Ed Gamble
You've almost Got a whole day in there because, you know you're starting off with a bit of sushi.
[91:21]
Mo Gilligan
Yeah.
[91:21]
Ed Gamble
Going to your mum's.
[91:22]
Mo Gilligan
Yes, yeah, yeah. Going out with the lads. Yeah, yeah, yeah. And obviously the lads. Come on, let's have it large. Who's doing a couple of lines? Not me. I'm going to get apple crumb. Customer. Good.
[91:32]
Ed Gamble
There's a lovely anti drugs message to finish the episode off with. Thank you so much, Mo.
[91:36]
Mo Gilligan
No, thank you so much, man. It's been a pleasure, man. Thanks for having me on. I appreciate it, man.
[91:45]
Ed Gamble
Thank you so much to Mo Gilligan. That was a fantastic episode.
[91:49]
James Acaster
What a pleasure. I think we got to know Mo, like, better than we've got to know any other guest.
[91:54]
Ed Gamble
Yeah, that was a fantastic episode. And look, you should all go and see Mo on tour in the moment, world tour. But this extension, he's going all over the UK. You gotta go and see him. Moegilligan.com for tickets and his new podcast, Mo Gilligan. Beginning, middle and end. Go and listen to that as well. Wherever you get your podcasts.
[92:13]
James Acaster
And we can promote those because Mo did not say a couple of cans. The secret ingredient. So thank you, Mo. The sarsaparilla was very clearly in a jug in the fridge.
[92:21]
Ed Gamble
Yes. We could have pushed him on a couple of things like custard. Like, where's the custard coming from?
[92:25]
James Acaster
Yeah, we could have a can.
[92:27]
Ed Gamble
How many cans do you want?
[92:28]
James Acaster
I guess so that would have seemed.
[92:30]
Ed Gamble
Mean spirited if we tried to back him into.
[92:31]
James Acaster
Would have felt mean spirited. He didn't specify.
[92:33]
Ed Gamble
Yeah.
[92:34]
James Acaster
Himself. Yeah, you know, I mean, the, the peas, I guess might come from a can, maybe. Look it, this might be an episode that we get picked up on a lot forever. But like. Yeah, Joe. What? We'd happily get Mo back on to defend himself.
[92:47]
Ed Gamble
Yeah.
[92:48]
James Acaster
Please come back on to make his case. So, you know, if that's what happens, then we win.
[92:52]
Ed Gamble
Yeah. Thank you very much for listening to the off menu podcast. We will see you again next week.
[92:56]
James Acaster
Goodbye. See you next week.
[93:13]
Ed Gamble
Ladies and gentlemen, we are now boarding group A. Please have your boarding passes ready to scan. If your phone is cracked old or was chewed up by your Chihuahua travel companion, please refrain from holding up the line and instead simply go. Go to Verizon and trade in any phone in any condition from one of their top brands for the new Samsung Galaxy S25 plus with Galaxy AI on Unlimited ultimate and a watch or tap also on them. Service plan required for watch or Tap. Trade in and additional terms apply. See verizon.com for details.
[93:44]
James Acaster
Acast powers the world's best podcasts. Here's a show that we recommend.
[93:52]
Ed Gamble
Hey folks, it's Marc Maron from wtf. I've been talking to all kinds of famous people in my garage since 2009, including a sitting president.
[94:02]
Mo Gilligan
You know, I, I don't imagine you were flying in here on the chopper thinking like, you know, I am nervous about Mark. No, I wasn't. Okay, well, that's good.
[94:09]
Ed Gamble
That would be a problem.
[94:10]
Mo Gilligan
It would be a problem if the.
[94:11]
Ed Gamble
President was feeling stressed about coming to my garage.
[94:15]
Mo Gilligan
Coming to your garage.
[94:15]
Ed Gamble
And and now there's even more WTF when you subscribe to the full Marin to get weekly bonus content and all WTF episodes ad free. Listen to WTF wherever you get podcasts and subscribe to the full marin@go.acast.com WTF.
[94:35]
James Acaster
Acast helps creators launch, grow and monetize their podcasts everywhere. Acast.com.