Chapter 1: What is discussed at the start of this section?
Welcome to the Off Menu Podcast, taking the crepes of conversation, adding the sugar of friendship and squeezing over the lemon juice of humour, James. A traditional. Yeah. Trad crepe. Or pancake. We should say pancake.
That is Ed Gamble. My name is James A. Cassidy. Together we own a dream restaurant. And every single week we invite in a guest and ask them their favourite ever start, a main course, dessert, side dish and drink. Not in that order. And this week our guest is Will Arnett.
Will Arnett. International trej, James.
Absolute comedy royalty in my opinion. Very excited. And mine. Yes, yes. I never want to speak on your behalf.
No, but I think we're on the podcast together. We have a shared opinion. Everything we say is our opinion. Okay, that's interesting.
That's an interesting new spin on it as we move forward with the same opinions. Yes.
Okay. Not Benito's, though.
No, we don't share Benito's. Oh, dear God. The spiciest of opinions, that guy. I imagine if we shared Benito's opinions, that would be bad. I mean, Arrested Development, BoJack Horseman, Blades of Glory. The list goes on. He's done so many amazing things. And most recently, 30 Rock, of course. Ed Special is subject to Mastermind. Nothing gets past this guy. Because we have the same opinion.
We have the same knowledge as well. Does that mean I did better on Mastermind now? You did pretty well anyway, didn't you?
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Chapter 2: What is the significance of Will Arnett's new film?
Chloe Radcliffe's in it.
Our friend. Chloe Radcliffe, our friend. Shout out to Radcliffe. But... Will Bish go to the Oscars? Oh, yeah. That's what the whole country's thinking. Our comedian, John Bishop, will he end up on the red carpet at the Oscars?
Well, that's a shame, isn't it? Because there's the red carpet for the stars, and then there's a bit, there's just a red car.
It's red carb it.
He has to eat spaghetti.
Oh, right.
and bread and all sorts they make you eat loads of carbs I thought it was a bit where there's just a car he's in the car park the red car bit yeah he's in the car park John Bishop yeah Johnny Bish we've not had Bish on we've got to get Bish on now that we've had Will on I can't believe we've not had Bish on our comedian yeah but we've had Will Arnett on who's playing a John Bish style character he's someone else's comedian Will Arnett an actor
People will be excited about this episode and we're banging on.
Yeah. Sorry, guys. We're getting in the way. Secret ingredient? Secret ingredient is Club Sauce because of Interested Development. He is reading the menu to his mother, Lucille, and everything is with Club Sauce. And he really delivers it in such a hilarious way. It's a great, great moment in a classic comedy show. So Club Sauce is the secret ingredient. We hope he doesn't say it.
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Chapter 3: How does the podcast discuss the themes of comedy and relationships?
So I look like a fucking Easter Island head. So enjoy that.
He looks beautiful. That won't surprise anyone.
I feel awful.
He feels awful. So if you want to see us...
both feeling awful and like check out the YouTube just like absolutely hating the fact that Ben's made us film the episodes now go on YouTube and you can see just how much we're I guess hopefully not hating our lives I think we'll be quite excited to speak to Will oh so excited but yeah we won't be happy that it's being filmed yes but watch it on YouTube tomorrow yeah watch it on YouTube tomorrow you gotta make sure you do that or just put it on and just walk out of the room yeah either way yeah yeah works for us
This is the off-menu menu of Will.net. Welcome, Will, to the Dream Restaurant. Can I just say?
You may.
Can we just comment on Ben for a second? We should, yeah.
Welcome, Will Arnett, to the Dream Restaurant. We've been expecting you for some time.
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Chapter 4: What are the hosts' thoughts on the restaurant experience?
Yeah, I know. What an affront to all your former North American kids. I will say, so I, you know, what I thought was when they told me that I was going to do this, I thought erroneously that we were going to enjoy the meal. And I'm not the first, obviously, who thought that.
Yeah, a few people have thought that.
So I skipped a meal.
So I'm famished. Yeah, and it's the worst way to do this podcast is hungry because we're going to be talking about the food. There's going to be some stomach gurgles on Mike.
Yeah, but I am going to eat afterwards. Yeah, no, you should, absolutely. I'm going to have, and I'm going to get as close as I can to this meal that we're going to talk about. Oh, that's good. Yeah.
That is good. I don't think anyone's done that yet. Is that true? People obviously do go and have eat after the podcast, but no one goes, I'm going to try and replicate it as close as possible. This is great.
Well, the question is, these are people who clearly don't know how to manifest. Yeah. You have to put out into the world what you want, and then it will come into your experience. And that is my belief, billion dollars. And for me, it's just about really keeping that idea alive, billion dollars. You know what I mean? I guess I've always just billion dollars believed that.
But you're going to start with the meal afterwards and then we'll see what happens. Well, race boat.
I think that I... Race boat. I don't even know what that means. Race boat. You sound like a 12-year-old boy now.
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Chapter 5: What makes Will Arnett's experience in Ratatouille unique?
I'm really honored to be here as a representative of Ratatouille.
I mean, I assume you were just...
you in a booth doing multiple lines all day on your own, or was there a- No, I was actually in a, on a sort of a, on a stage, on a, you know, mixing stage, sort of a recording stage with Brad Bird, the director, in there with me, which was exciting. And I've told, he knows this, but I've, because I've said before, I got there, I don't know what happened.
I didn't realize that Mike, he was like, you know, and we're going through and he had all the materials there and he take me through all the boards and I was in there and he goes, and obviously, you know, Horst is German. And I went, obviously. Christ.
Chapter 6: How does Will Arnett describe his process of voice acting?
And I broke into a sweat. Yeah. And like really quickly, I was like, and I, you know, I don't, I'm not like known for my accents and, uh, or am I? And I, and I, so I was like, oh shit, like I do like a German, like a, just like a bar tricky, like to your friends. So anyway, so I just did it on the spot and like, all right, he's like, you ready to go? I'm like, yeah, totally.
And then kind of got through it. How did that information not get through to you?
Is that, did you not read the email?
I have the worst representatives. One of them is here today. He's the worst of the bunch. He's on the thinnest of ice. He's out there right now. He's probably listening. It drives me.
Knowing him, he's not listening to this.
Exactly. He's on his phone scrolling X. X, by the way. What?
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Chapter 7: What are the key elements of Will Arnett's dream meal?
Come on. X? Shut up. Named by a four-year-old. What are you doing? We're going to go on X. Okay. Ding dong. Anyway. It's about time someone took that guy down. I mean, he's taken himself down. Yeah. Fuck is he unfunny. But he's smart. But fuck is he unfunny. Okay. So here's the other thing. Opuav. Yeah. Oui. Right. That's in the middle of the plate.
And you're probably thinking like you're having that on its own. Are you going to have some sides with that?
No.
It's not living alone on the plate. It's got a side, but that side needs to be right next to it. You want to husband it with that. Touching. They're touching. They got to be touching a certain part.
Chapter 8: What dessert does Will Arnett choose and why?
And you're going to understand why. Because it is a nice medium cut, dark golden brown French fry. A pile of them on the side. For a second, I thought it was one. Not a single one. No, no, no. I'm not insane anymore. A pile of fries. Beautiful, perfect French fries. And you're going to find a good fry like this, sort of a steak-free type of fry. You're going to find it in France, like in Paris.
In Belgium, you'll find a delicious fry. Because with a moule frite, if you want, you could go. That's not what we're having tonight. But I'm saying it's that caliber fry on the plate. And the reason being, as you start enjoying this delicious steak, the juices start to run.
And under that pile of golden goodness, it starts to pool a little bit with the steak juice and the au poivre, the peperoncone, if you will. And it creates this soggy base of fry that you're then able to put your fork in. And now you're applying some soggy... And if you want, and I might want to do this in this meal, I might, excuse me, and call back.
Yeah.
And I might get like a thing, and I can taste it now. I might ask for like just a little side of like a creamy horseradish sauce.
Yes.
Every other, not every bite. Every other bite might have a little creaminess. And now everything's working. And it's all soluble.
I love that you're not initially asking for the horseradish.
No, I wait.
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