Ep 200: Ed Gamble and James Acaster (with special guest genie Rylan Clark)
Off Menu with Ed Gamble and James Acaster
Plosive
4.8 • 20K Ratings
🗓️ 9 August 2023
⏱️ 104 minutes
🧾️ Download transcript
Summary
As we round off another hundo, it’s time to flip the table once again and make Ed and James the guest diners in the dream restaurant. Have their choices changed over the last 100 episodes? And will they exploit as many loopholes as their first attempt? And, once again, the genie is transferring his powers to one of our favourite guests from the last century, Rylan Clark!
A massive thanks to Rylan for being our guest genie. A huge thank you to you all for listening to our stupid podcast over the last 200 episodes. And an extra special thanks, as per, to No Context Off Menu, for memeing the heck out of us (follow them @nocontxtoffmenu).
Recorded by and edited by Ben Williams for Plosive.
Artwork by Paul Gilbey (photography and design) and Amy Browne (illustrations).
Follow Off Menu on Twitter and Instagram: @offmenuofficial.
And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.
Watch Ed and James's YouTube series 'Just Puddings'. Watch here.
Hosted on Acast. See acast.com/privacy for more information.
Transcript
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| 0:00.0 | Hello, off-menu listeners, it's Ed Gamble here. I'm one of the hosts of the podcast, you |
| 0:04.4 | should know that by now. I'm very excited to announce that I am going on a UK and |
| 0:08.8 | Ireland tour. Hot diggity dog coming to a town near you, hopefully dependent on where |
| 0:14.0 | you live. Tickets are on sale now, go to edgamble.co.uk for details and I will see you in 2024. |
| 0:30.9 | Welcome to the off-menu podcast, slicing the bagel of the internet, spreading the cream |
| 0:38.8 | cheese of humour and layering on the smug salmon of friendship James. Big day, big day, you're |
| 0:45.2 | 200 years old, Ed. I'm 200 years old today, you're 200 years old today as well. |
| 0:49.6 | But you toast 200 years old today. We're all 200 years old, which means it's time for our |
| 0:54.1 | 200th episode of off-menu. Wow. What has happened, man? What do you mean? Well, people said we |
| 1:01.2 | would only do ten. No, you said that, you thought that we don't need to do ten and we've done |
| 1:05.2 | 200, we've done 190 episodes more than you thought we would do. That's crazy. Yeah. I mean, |
| 1:10.5 | I think we're all agree if you listen back to them, I only prepared enough anecdotes for ten. |
| 1:15.9 | Absolutely fair. Yeah, but here we are, we're giving you our menus and you might be thinking, |
| 1:22.1 | ah, on the 100th episode you did your menus of Claudia as a genie. Well, we've decided to do them |
| 1:28.1 | again and every 100th episode will do our menus because we're human beings, we change. |
| 1:34.4 | It's a nice marker in our lives as well. We shift, we change. We shift, we change, |
| 1:40.5 | and you know, our tastes change, our taste buds evolve. Yeah. Also, there's stuff, you know, |
| 1:45.4 | on the last one that we probably couldn't fit on the menu that maybe we can put on there now. |
| 1:49.4 | I don't know how you've done yours. Yeah, I mean, I don't know how you've done yours. |
| 1:53.2 | It's always exciting, you know, so I'm pretty happy with my menu. I've really enjoyed |
| 1:58.0 | putting mine together. Yes. I'm quite excited about it. I think it's more organized than the last |
| 2:04.1 | one was. Okay. Well, we've got a special guest genie, of course, we have. Yes. |
... |
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