Gary O'Hanlon

Yeah, yeah.

I tell you what, like, I mean, as you mentioned there, like, you know, your first wave of potatoes is your starches, your thickener, and then the next wave, and the amount of timing that you got to, so you're boiling bacon, short ribs on the bone.

You're like, all right, well, they got to cook for a certain length of time.

Spuds, the first batch is irrelevant because you want them to break down or whatever.

But it's that next wave going in then where, all right, well, the bacon's still not there, but it's, by the time these spuds are done,

I've never given as much time.

Cause that was the first time I made it was whenever you give me your recipe and Stevie, like he's obviously, he, he drops in.

And that's a, that's a nod because I've never seen him more animated than when it came to coddle.

He's over and he goes, what's in that?

My ma wouldn't put that in there.

I was like, you know, the fucking grave diggers, coddle boy, you know what I mean?

But I've never given as much time to a dish before.

And then I realized if you don't give it the time, it's destroyed.

It doesn't work.

Yeah.

Oh, really?

And you didn't fucking tell the boys?

No, I didn't tell anybody.

You would have had about a hundred chefs.

A crispy pancake, no?