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Speaker 1: Put some more prawn in. Sorry, but actually this is

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Speaker 1: a good point. What do you reckon out of the

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Speaker 1: meals you can order at restaurants? So if I order

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Speaker 1: a chicken rosotto, for example, and there's only like four

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Speaker 1: bits of chicken.

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Speaker 2: In there, I am absolutely devastated. Of all the foods

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Speaker 2: you can order, what do you think.

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Speaker 3: Is like, like, like, what are you most afraid of

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Speaker 3: ordering because you're worried that they're going to skimp skip

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Speaker 3: on you? Yeah, that's a good one. Now we brought

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Speaker 3: with the reason you mentioned prawn before is because if

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Speaker 3: you order prawn anything, yeah, it's a general fear that

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Speaker 3: you're going to have two prawns. In fact, I'm going

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Speaker 3: to say, if you order like a seafood linguin, yeah,

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Speaker 3: Guen is a classic, just kind of like fill it

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Speaker 3: with a you know, a stock standard white fish and

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Speaker 3: you'll get one muscle, you might get one clams. You

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Speaker 3: might get one prawn. That's shocker, I mean the other

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Speaker 3: one for me. If you order a fruit salad, you're

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Speaker 3: not You might get half a quarter of a strawberry

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Speaker 3: and lots of grapes, lots of grapes and lots of

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Speaker 3: rock melon, lots of honey, jew melons.

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Speaker 1: Do you reckon? They hide the melons, by the way,

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Speaker 1: because I often I'll pick up the little the cup

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Speaker 1: of the fruit salad, right, and you go, I can

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Speaker 1: see strawberry, I can see kiwi and then you open

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Speaker 1: the lid and once you remove that top level.

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Speaker 2: Like that is they've hid it. Yeah, they hide it.

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Speaker 1: They hide.

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Speaker 2: Can they deliberately stack it?

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Speaker 3: One hundred percent frustrating.

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Speaker 2: It's frustrating. Frustrating as hell.

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Speaker 3: Yeah, So that that kills me. Actually, I mean you

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Speaker 3: know when you said the rosotto one before, on the

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Speaker 3: rosotto one one. The one that kills me is, let's

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Speaker 3: say you order a duck rosotto, right, delicious often can

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Speaker 3: be very good. But what kills me is when they slice,

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Speaker 3: like they'll slice like five pieces of duck and they'll

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Speaker 3: put that on top. Oh yeah, right, that's it. It's

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Speaker 3: like mix it yourself. If I've ordered, if you're gonna

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Speaker 3: order to do that, you almost go it's a rosotto. Yeah,

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Speaker 3: it's a wild mushroom rosotto and there's half a filid

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Speaker 3: of duck on top, on top. Yeah, it's like the

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Speaker 3: side of duck. It's not a duck. It's got to

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Speaker 3: be all the way through it.

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Speaker 1: Actually, i'd take that to all meals. Right, if I'm

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Speaker 1: ordering a rosotta or a linguini, it's all cooked together.

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Speaker 1: You put all your ingredients in there. Don't give me

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Speaker 1: this ship where you're just putting your past.

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Speaker 3: You can't have it, you can't have it.

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Speaker 2: It was the duck one, was it. I'll put two

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Speaker 2: bits of duck on there. Yeah, kills me.

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Speaker 1: You know. The only other one I think that that

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Speaker 1: frustrates me is the size of condiments.

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Speaker 2: You know, the sort the sources of sauce. It's a

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Speaker 2: saucer of sauce.

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Speaker 3: Never is it a Ramican?

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Speaker 2: What Aramaican came again? Aramic sources in Aramaican? What is aramic?

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Speaker 3: Aramican is a sauce vessel if you.

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Speaker 1: Like Aramican the specific like definition of.

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Speaker 3: A certain sort of So so you've got like a

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Speaker 3: like a like a let's say, a sauce, a sauce

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Speaker 3: dish if you like. But a Ramiican is like a

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Speaker 3: ribbed Yeah, it's a ribbed sort of like cylinder.

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Speaker 2: That's exactly I'm just go, that's exactly what I'm talking about. Well,

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Speaker 2: it's a Ramiican, that's a Ramican.

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Speaker 1: Yeah, yeah, your Ramican if you get a bowl of chips, yeah,

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Speaker 1: you know when they bring out.

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Speaker 3: So when they bring out the petri dish, that kills

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Speaker 3: me because it differs be in a petri dish and

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Speaker 3: a Ramakan in terms.

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Speaker 1: Of you can get small Ramiicans. I've had a small

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Speaker 1: Ramikan before. I think you want a Ramiican that other

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Speaker 1: shallow ship that comes out ship.

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Speaker 3: You look at it, you do want to ramic it.

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Speaker 1: In front of you and you look at them and go, okay,

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Speaker 1: well do we want to do this now or after

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Speaker 1: I have three chips and drain that sauce?

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Speaker 2: Do I have to ask you about They not, they

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Speaker 2: would know. They would know. I think they do, but

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Speaker 2: they would get frustrated because then they them because.

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Speaker 4: I used to work at a pub, got like wet.

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Speaker 4: It was drilled into us, like it's only the small

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Speaker 4: saucer of garlic aoli.

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Speaker 2: It's so expensive to make. It's so hard to make.

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Speaker 2: It's an expensive thing. It's expensive.

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Speaker 4: So they're like only a little bit, and they're like,

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Speaker 4: if they ask more, you need to charge them, really

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Speaker 4: need to charge them.

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Speaker 3: For extra for extraoli.

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Speaker 2: Y go for it.

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Speaker 1: But the chefs made the garlic Tommy sauces.

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Speaker 2: That's coming out of a big vat.

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Speaker 3: If I go to a pub and I asked raoli

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Speaker 3: with my chips and they charged me extra borderline, wouldn't

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Speaker 3: go to that pub again. Yeah, that's a travisty. I've

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Speaker 3: just done Rhino sauces should be That's yeah, I know.

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Speaker 2: I couldn't agree more. And it just that, just that

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Speaker 2: that kills me. You know, if you've ever got to

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Speaker 2: be in your bon.

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Speaker 3: Ordering toast, no, this is a good bit toast and.

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Speaker 2: You get it.

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Speaker 3: You get a cube of butter, okay.

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Speaker 2: And the little vegmar in that little it's half a scrape. Yeah.

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Speaker 3: Yeah, can I just say book?

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Speaker 2: Sometimes I feel like a piece of toast.

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Speaker 3: Will know if you're ordering toasted a cafe, Like, I'm

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Speaker 3: taking your eyes to a cafe, so I'm taking order

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Speaker 3: and they go olliver slice of toast with a peanut

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Speaker 3: butter toast. I think so little of that person.

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Speaker 1: What if I ordered a crumpet, crump it's okay, no

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Speaker 1: very compot honest.

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Speaker 3: Well, first of all, if you're having very compop with

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Speaker 3: a crump you need to take a hard look at yourself.

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Speaker 3: But if you're getting a crumpet, whips cream and a compo.

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Speaker 3: If you're getting a crumpet with like a with some

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Speaker 3: sort of syrup, honey rocotta, yeah, there'd be nice. I

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Speaker 3: was also thinking like a cram fresh or something like that,

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Speaker 3: and you got maybe some honeycomb involved in there, and

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Speaker 3: it's a doctor Marty's, yeah, something like that. But then

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Speaker 3: but then you know you're going the French toast there.

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Speaker 3: But the point is the point is I just don't

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Speaker 3: think you should be ordering anything in a.

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Speaker 2: Cafe that you can do at home. I can do

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Speaker 2: it all at home, exactly.

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Speaker 1: No, you can't.

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Speaker 2: I can do a scrambled eggs. I can do it.

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Speaker 2: I can do the eggs. I can do a shack shooker.

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Speaker 2: I will bring you, not do it, bring in a

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Speaker 2: shack shuker.

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Speaker 3: You can't do a shak sugar because you're within five

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Speaker 3: meters of a shak shuky ship your pants my pants.

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Speaker 2: But I can do wear a dime, but I can.

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Speaker 3: Do it everywhere. Because of the amount of garlic and

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Speaker 3: onion that's in a shack ship.

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Speaker 2: I can't eat his shack ship, but I can. I

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Speaker 2: could make it.

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Speaker 3: You can't. The point is me three ingredients in the

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Speaker 3: shack sugar tomato.

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Speaker 1: It's red, so he knows that there's got to be

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Speaker 1: some sort of spice in there.

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Speaker 2: What's that red? Well, I'll look it up. I'm gonna

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Speaker 2: look it up.

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Speaker 1: And then make it egg tomato egg.

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Speaker 2: You can't do a shack shp Is it a harissa?

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Speaker 2: Know what that in there? I reckon would be paprika,

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Speaker 2: is what I was looking for. But I'll jack a

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Speaker 2: bit of harriss in there. That's my little that's my

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Speaker 2: little tweak on a classic I'm gonna bring.

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Speaker 3: I'm going to bring in a here's what we're doing,

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Speaker 3: bringing a big dishes having Next week we're going to

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Speaker 3: get you.

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Speaker 4: Need to make a shut sugar for I think he

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Speaker 4: said that he can make anything of a cafe menu.

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Speaker 2: We get a cafe menu. You did make every single

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Speaker 2: division that came.

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Speaker 3: I reckon, I reckon, I reckon. Next week, next week,

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Speaker 3: Neil the day Monday, we get the we get the

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Speaker 3: we'll get the menu down from little nook downstairs. The

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Speaker 3: cafe downstairs done. Oh yeah, a little nookie. Little nookie

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Speaker 3: will bring it up here. Right, you can get you

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Speaker 3: have a look at the menu. You choose something on

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Speaker 3: the menu. You can get one of the producers to

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Speaker 3: get anything you like in terms of ingredients.

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Speaker 2: But you just have to take it hard. No, no,

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Speaker 2: it's not titchen. Here, you do it.

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Speaker 3: We're going to bring bring a frying pan in here,

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Speaker 3: and you've got to cook it in here.

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Speaker 2: As long as I have a frying pan and some

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Speaker 2: sort of heat obviously, and a toaster.

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Speaker 3: You can you can have whatever kitchen utensils you need.

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Speaker 3: Here's here's the kicker. You read the name of the item,

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Speaker 3: you're not allowed to look at what the ingredients are.

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Speaker 2: Yeah, okay, done?

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Speaker 1: So it all say like eggs benedict and you just

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Speaker 1: have to make that easy holandaise sauce, egg toast.

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Speaker 3: Do you know how to make a Holidays sauce?

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Speaker 2: Get it from the shop? No, no, no, that's bullshit.

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Speaker 3: No, you need to realize how bullshit what you just

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Speaker 3: said is mayonnaise and mustard.

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Speaker 2: I hate that.

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Speaker 3: I'm probably gonna have to eat this. You also have

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Speaker 3: to poach the eggs appropriately.

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Speaker 2: Yeah, fine, sixty degree?

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Speaker 3: What else is in a ben addict?

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Speaker 1: Like a like an English muffin on the bottom, Yeah,

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Speaker 1: and sprinkling of the green one, a bit of a garnish.

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Speaker 2: I'm gonna tell you what I'm gonna do. Yeah, I

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Speaker 2: got some I've got some thoughts. Chipes, chibes, chibes. Well

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Speaker 2: that's my little tweek on a classic.

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Speaker 1: Every time as well, every time.

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Speaker 2: Classic time. Can we can't just be We'll get the

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Speaker 2: meal and then you go which one was me?

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Speaker 3: Which I love that so much, and we can actually choose.

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Speaker 1: Actually I should be allowed, but I promise won't cheat.

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Speaker 1: I should be allowed to go downstairs and prepare it

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Speaker 1: in their kitchen. But no, but yes, yes, but I'm

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Speaker 1: just I'm blind well don't blindfold me, but like I'm

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Speaker 1: not reading off any ingredients.

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Speaker 2: But I'm down there in the kitchen and I put

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Speaker 2: it together.

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Speaker 1: We'll go down there and watch them and then we

203
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Speaker 1: both we bring one up, we bring both up and

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Speaker 1: it's like one of them.

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Speaker 2: Well, you know what I think we should do.

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Speaker 3: I think what we should do is is like just

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Speaker 3: if you just wait for somebody to order it off

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Speaker 3: the menu and then you just put that in front

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Speaker 3: of them in.

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Speaker 2: The campaign, that's probably not fair. It's not fair in

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Speaker 2: a paining customer, it's not fair on a paying customer.

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Speaker 2: There you go, So.

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Speaker 3: Why are then, why is there mustard with my expanded

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Speaker 3: and why they covered in chives? Mustard, mustard and chives

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Speaker 3: On the Benedict Hey