August Anti-sode
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Why are the hosts absent this week and where are they performing?
hello hello there hello and sorry we're not here apologies for that we are all uh of course um at the greatest arts festival in the world uh it's the gloucester pigeon farmers parade it's the gloucester pigeon farmers parade i'll be doing a show and henry's doing a show and ben of course is doing uh you're doing something very special indeed aren't you Well, Ben's doing a talon buffet. It's a talon buffet, a live talon buffet. It's telling the stories of the talons. It's a sort of promenade theatre buffet. But also, it's a lunch option, isn't it? But a lot of people think that you need to really slow cook and boil talons down to soften them up, to make them palatable. But you don't believe in that, Ben, do you?
I've got more of a kind of sushi vibe when it comes to talon. It's a sort of sashimi talon, isn't it?
Exactly.
So the condiments are important. In terms of mouth bleeding, you encourage people to come with medical bibs, don't you? Well, what people don't realise is the mouth bleeding is basically the whole reason why you're eating a talon. Yeah, exactly. So don't see that as a problem with the process. See that as the process and see that as what you're striving for. Well, it's internal gravy, isn't it? That's how you market it. You two are also going to the Edinburgh Fringe for a short period, I believe. Yes.
That is true.
What is Ben’s ‘talon buffet’ and how do they jokingly describe eating talons?
With our buffet-themed shows. Of course. So we're not here. None of us are here. No, that's true. None of us are here. But do come and see Mike and I at the Edinburgh Fringe in our shows that we're doing. Yes. And also do let us know about your own Talon buffets that you get up to during the summer break. Yeah. And then we'll have a lot to talk about at the end of it. Or indeed the continental hams that you might come across this summer. Yes, please. Big time. Oh, Mike, you were recently on the continent. Yes. Yes. You were in the European home of hams. I was in Bavaria. What was the spread? There was a very, very fine buffet scene in our little family-run hotel, including a wurstsalad, a sausage salad, and a fleischsalad, a meat salad.
So the sausage salad, was it chopped or was it just draped across the top? No, it was very deeply incorporated into the... Like a sort of sausage coleslaw, really. Ah, okay, yeah. It's like those American salads that we've seen, yeah. On the meat salad, is it like meat with salad, or is it meat that creates a salad? Ooh, I think we're getting a bit philosophical here. It was meat incorporated with something that at first glance would look like a salad, quite a creamy salad, into which meat had been skillfully incorporated.
Okay.
I'm picturing... There's two types of salad. We were sent a photo by a listener once of a... A sort of pink American meat salad. A pink American salad. It didn't look that disastrous, no. You could tell it had been lovingly made by hand. And it wasn't quite that scale. But there was also a selection of... of classic european uh hams and some some hot quite sort of peppery worst as well so yeah if you wanted a meaty hammy sausage you hit to start your day you could absolutely get that and i did and if you were normal and didn't want that you were fucked yeah yeah but yeah i did want that and i had that and what so you were there for maybe 10 days mike at what point in the holiday did you stop hitting the sausages hard in the morning at no point at no point
And I'm still missing them. I've been back for several days now and Ebola serum is not cutting it for me at all. I am starving by about 9.30 in the morning because I haven't had four pounds of... cured meat and you got used to dipping dunking sausage in your morning cappuccino didn't you of course yeah and when it gets when it sort of flop goes all floppy and falls off into the cappuccino that's even better yeah that's that's funny that's what it's really yeah and instead of marshmallows you like having um thick deep fried um chunks of pig skin yeah that's right yeah so pig nose goujons yeah yeah and sometimes the barista in that hotel would draw a little pig snout in the top of the cappuccino wouldn't they
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Chapters
4 chapters
1
Why are the hosts absent this week and where are they performing?
0:06–1:28
2
What is Ben’s ‘talon buffet’ and how do they jokingly describe eating talons?
1:28–5:34
3
When are the hosts appearing at the Edinburgh Fringe and what are their buffet-themed shows?
5:34–7:14
4
What did Mike discover about Bavarian hotel buffets and continental hams?
7:14–10:01