S5 E4: Jamie Demetriou, actor

0:00This is The Guardian.

0:07I'm Grace Dent and this is Comfort Eating from The Guardian A podcast where we pay homage to the lesser celebrated foods in life Because even as a restaurant critic I believe the food that matters most Is often that snack you cobble together when you're curled upon the sofa Each week, I ask my guest to lift the lid on what comfort foods have seen them through their lives. Because you can tell a lot about a person from what they eat behind closed doors.

0:44Hello friends, you find me in my kitchen. It's a gorgeous day, sun blasting through the window. I am fresh from my weightlifting class. I am achy. I'm a little bit sweaty, if I'm honest. and boy, I am hungry. Even the endorphins I am maxing out on cannot quell the frenzy I am in because there is a cult hero on his way over here as we speak. I've got time for a little snack. I'm having one of my favourite things ever. A little tin of cold pepper pig spaghetti shaves.

1:28It is one of my favourite things. The sauce clings to the pepper pigs far better than it just hoops. I will stand by this.

1:40The bell is about to go and on my doorstep will be actor and screenwriter Jamie Dimitriou. you will all remember his book teeth as bus rodent in fleabag he co-wrote and starred in staff let's flats a hit which won him a batch of baftas he was in paddington too and he's recently done the voice for a british bulldog in the new will feral film strays he was on our screens in a little film kind of went under the radar very small promo budget barbie might have passed you by. I'm itching to find out what Jamie is nibbling on when he's back home in his gym jams on the sofa after a long day's work.

2:33Jamie Demetri, welcome to Comfort Eating. Thanks so much for having me at Comfort Eating. you are an animal voiceover expert with proven improv skills now i'm going to show you something here is a photo of my new rescue cat shrimp who this year has invaded first my garden and then my heart i have a special request could you now channel this looseness it's giving me the voice of shrimp this is a left hook let's see the cat and then see what i got oh it's good stuff okay there's a character forming shrimp he keeps disappearing for four days and then coming back eating two patches of food and doing a shit in my strawberry patch like a lot of boyfriends shrimp is non-committal absolutely non-committal shrimp defecates in sort of seasonal patches loves it he loves it i'm gonna give him a catchphrase do it again say something to drink and i'll respond where have you been what it will work with anything i guarantee give me give me another one have you been getting food somewhere else what you know it's actually very good it's not necessarily an accent it's more an attitude it's more a moment it's more it's more a 2023 moment like i say i can't do it that's why i'm gonna have to get you to do it what

4:21this is where i find out what my guest likes to eat behind closed doors jamie dimitriou what have you got for me on this plate okay before i unveil it i want to i want to preface it with an acknowledgement of my own embarrassment because when people talk about guilty pleasures I often find guilty pleasures to be a kind of difficult thing because what do I actually feel embarrassed by and guilty about sure I like to sort of occasionally squirt sriracha all over a crisp until you can't see the crisp anymore and stuff like that but this is going to make me sound like the kind of person who sort of cooks a casserole for a house party or maybe the person person who doesn't use deodorant.

5:09I'm genuinely blushing. You're blushing. I just know the way people react to this stuff and what it's going to say about me as a person. Oh, darling, there's no judgment here. Right, I'm going to show it to you and I want you to tell me what you think it is and I'm going to correct you. Jesus Christ, what's this going to be? Oh, God. Right. It looks like sick on harder sick. If I had this growing on me, I would need antibiotics. It needs drained. So what it is, is there's two rice cakes, am I right? They are lentil cakes, continue. Lentil cakes. Now, on top of it, is this the puss that you push out of acne?

5:56I mean, it might as well be at this stage, because it is a lentil cake, which is an offshoot of the Callow Rice Cake brand. It's a bit crispier. And on top is a thin layer of butter, a thin layer of honey, smashed banana, and then a very, very light, and I'm going to lose everyone here, sprinkling of salt.

6:22She laughed at me. Okay. Grace is in hell. The banana. Okay, so basically I grew up in a very rice cakey household, right? It was very late for everything because my mum wanted to butter two rice cakes before she left the house. And I drifted away from that. But as with so many things I was given as a child, I've sort of come back to them. And in later life, I've been looking for a snack because I inhale constantly. stuff and I've been looking for something healthy that I can have quite often and basically I made myself addicted to them to stop myself from being addicted to things that are bad for me and it's worked so no more crack and heroin to CB no no no that's still very much on the menu I'm talking about calorific stuff so now you're back on the lentil cake well yeah kind of but I the thing about this is that's gutting to me is that I feel like what it needs to be is the fifth one you've had okay it has to have bled into your system and the thing that i like about the lentil cakes compared to the rice cakes is that they have more of a crisp i don't i'm not standing by it i'm just trying to lay myself bare to the public the bananas gone black i like that black banana mushed on lentil cakes yeah it's suicide i don't know if you need salt with banana though where's the salt come from the salt is coming from my addiction to uh salt and i think that a tiny sprinkle just offsets the sweetness of the honey and the banana um i mean as if i'm talking about it as if it's a good thing we've both just eaten a fart on a plate

8:17you were born in north london in 1987 you grew up with your mom dad and your older sister natacia now you and natacia both went on to be successful comedians where do you two get that funniness from i think we just festered in the same sort of hot stew of being stressed out kids and me trying to make it about food by referring to it as a hot stew. It's not good stuff. She, I don't know. We just kind of saw each other. Yes. I think we saw the value in having someone's eye to catch when you have a kind of shared sensibility. It's kind of like a blood sensibility that we're kind of born with, which I think most people have with their siblings.

9:07I just think we jumped on it in a big way and were like, that might be the most enjoyable part of life those moments where we catch each other's eye about that let's do that every day all the time because it is probably the happiest we ever are I mean it was it was often us taking the mick out of each other as well and things that we'd done and like those rare moments where you're able to not be defensive about something stupid you've done like I remember we were in Brighton on holiday and there were two guys with bikes stood still having a chat about like must have been 50 meters ahead of us and my sister was like I bet you're going to trip over those bikes and I was like how the hell is that going to happen it's 50 meters away I can see them and I fell over them so badly I fell like to the floor and and did she laugh yeah and but it's something we like spoke about forever because it's like you know i can see myself in that moment what would what's her thing that when she takes the piss out of you it's like my brother says that i've got wonky eyes and that my head is far far bigger than my body and he's any i mean i cut these are the these are the ones i can even say right and still now he'll like if i sent him a photo of me picking up an award he will immediately send me a photo back holding a plate with his eyes crossed right the closest one I have is that everything I touch becomes crumpled what is it because like you're so messy well I have I just have quite heavy I have quite heavy hands and I think I could have like a really nice sort of paper bag from a shop holding some beautiful goods and within about two seconds it's like torn and and looks like it's like a weird family heirloom for about 200 years but she I give as good as I get but I won't come into that you grew up in the 90s uh give me a sense of family dynamic so paint a picture of an average weekend shea dimitriam um I suppose it would involve a lot of being in a hot car while my dad maybe goes to visit his accountant

11:32waiting for him to come out to take us swimming in archway just sitting in the back yeah yeah just sort of like giving each of the dead arms basically yeah with no kind of sense of when it might be over um your dad is greek cypriot he's a chef yes so i'm imagining that when he's at home the house is just this amazing never-ending greek smorgasbord of musaka and lamb suvlaki baked halloumi is that your imagination yeah that's what it's like it's like you just come in and it's a little bit like it's like mamma mia the musical it was something to the left of that maybe i mean look because he was a he was a full-time chef the whole time i was growing up so as is the case as i'm sure you know with so many chefs when you come home it's it's more often than not just like unidentifiable pots of content delicious just some sort of evening matter um what did he cook it would i mean he would do like Like, to be fair, he would do like an aviolemon soup is like a thing he would frequently cook.

12:44Or he might do like, there would always be a piece of meat in the oven. It was like, I don't know. I think he would sometimes get up at like three o 'clock in the morning to cook meat to eat that evening. Yeah. And the one thing that he did that really stays in my memory that me and my sister can never quite get our heads around is he'd roast potatoes. it was like the way that the gravy of the meat would infuse with the potatoes it was like you know like waxy cypriot potatoes it would be like they'd be the butteriest graviest like softest things with no crisp on the outside which is the traditional how does it right i don't know how it works it's magic but it's when you go to greece cyprus and there's like a really really really old lady who just comes out she's got the secret a hundred percent and she and she's key but those places even for me and i you know i've got family there i find it so difficult to find those places so when you're little your dad ran a greasy spoon in queen's park what was it like being in the cafe with just the regulars coming in do you end up kind of knowing them do you know their orders oh yeah there was a guy whose order was toast without butter because he'd get a discount and uh he'd used the salt pepper and ketchup from the table as as a topping so that he didn't have to pay for butter um yeah toast with salt pepper and ketchup yeah um but i do think that experiences like that and various other ones were what led to my obsession with the british character yes you know seeing those people come in day in day out and their little foibles was unbelievable were you ever let loose in the kitchen in the cafe I would butter you a toast no two ways about it maybe there was like a twang of like obsessiveness there because I would watch my dad because he was having to butter so much toast because it was often only be him in there he would often sort of like put just one fat smear in the middle of it and not really think about it and do you know I mean and I would be very corner to corner and getting a bit of a no dry bites that's meant to be the point of toast did he do set meals oh yeah oh it was just everything you could imagine did he do bubble oh yeah yeah but that was difficult because of the connotations of bubble him being greek that is the bubble and squeak is like cockney rhyming slang slash yeah it's not yeah it's not ideal well it would often be like you effing bubble would be the kind of would be the thing but he didn't really care I think he's you know in kitchen culture he would just kind of own that kind of thing you know and he grew up in kitchens with like every ethnicity you know forever and it was very much the culture to kind of josh with each other you know

15:50Outside of your part-time job at the Cuff, what's young Jamie like? You were in a band. And I absolutely love talking to people about their bands because I think that it's so telling. My first question is, what was the band called? We were called The Alpha Beat. And then a band called Alpha Beat came out with that song Fascination. And I think the general chat we had was, okay, we need to change our name. or we could just break up because it's not really good stuff. Did you sing? Yeah, I was the singer, yeah. Yeah, and I had that kind of, it was around a time that you weren't singing unless you had a London voice.

16:34Is this a kind of around the libertines type? Sure, yeah, yeah, yeah. Very kind of, whatever the kind of British equivalent of the Strokes, desperate to be the Strokes equivalent was. So we're talking about 2001? Wait, how old would I be? No, it was probably post all that. I think it was more kind of like baby shambles-ish time. Did you wear very tight trousers? Oh, yeah. I mean, who hasn't? Very tight trousers. There was a place in Camden where they would stitch 501s to make them tighter because no one was selling like drain pipes in shops. And I used to go down there every Friday to buy a pair to wear for the weekend.

17:11They cost like a fiver. And by the Sunday, they would just be like big flaps of denim just hanging off my hips. and then I just go again next Friday and just ask them to re-sew them. What was the Alphabet's best song? Best will be a strong word for any of them. Well, no, look, they were all right. My sister was a big fan. We had a song about a teacher I had who I really fancied called Cold Shoulder and it was about me trying to tell her how mature I was. Right, I want you to do the chorus in the... I can't, I can't. Do the chorus in the... I will burn. I will... Your house... I don't know what insurance you have, but you don't want...

18:00Your house will smell of sivlaki. Did you have a... Did you do it in this Cockney accent there? Oh, yeah. Which is such a shame as well because I adored singing in a kind of harmonious... I grew up singing and I adored sort of like trying to sing nicely and then there was a kind of, the cool thing to do would be to throw that in the bin and kind of purposefully, you know.

18:25That is the Kooks. That is all of the Kooks songs. Do it again. Right. Do it again. I don't know if I want to do it again.

18:36Exactly that. um well did you did you want to be a rock star because you liked you went we were the alpha b thank you i walked off and thought oh fucking hell that was amazing i was like oh yeah yeah i would pick my braces and walk around the three people who'd watched like i was dave growl it was uh that being my reference these days that's how far i've come from my uh from my band days but yeah no I you know but I actually also think there's something to that you know it was like it was an amazing time because it felt amazing at the time kind of thing you know I look back on it like incredibly fondly and I do think that there was a kind of crossroads in my life where you know it probably wouldn't have been that specific thing but I was like you know comedy or music and it was like i really don't think i have the guts to be earnest for the rest of my life and i was like i do think that it takes it it's quite like maybe at the time i was quite cynical about it and was like like what just like being really like sincere forever like jesus christ i have a sense of humor but now i'm like i actually wish that i had it in me to I like sort of try and find that part of myself more maybe.

19:56You left school and ended up at Bristol University studying drama. That is a prestigious university. How tough was it to get on the course? It should have been. I got in through, it turned out like a clerical error. In my second year, I was derigging a stage with one of my tutors. and I think he was talking about how difficult it is for students to get in and I was like yeah I mean I can't believe I didn't get any A-levels so he sort of laughed and I was like what have you just seen something out the window or something he was like no what do you mean you didn't do it you must have done it you need to get whatever and above to come here and I was like no and he like ran to the office to check my file and was like never tell anyone this so I yeah don't know how i managed it but i mean like i do not know but it was the best thing that ever happened to me you must have felt different to everyone that was there surely thick yeah i mean definitely i would go into like lectures or seminars and everyone would whip out their notebooks to sort of take notes on what the lecturer was saying and i was like oh well it's novel i was like oh right I should do that and the next one and then I would just write down what they said not knowing why I was doing it because I just like be like okay so that's my it's quite hard to listen to what they're saying while I'm writing it down but sure and then I would never address what it said in the book because I didn't have a kind of like formal post-school education now at uni usually you live in halls or shared housing and the kitchen is generally so disgusting it should be cordoned off everyone has a staple dish that they churn out again and again though what was your uni staple dish it was pasta usually for silly with a sackler coriander pesto um chopped up sweet chili co-op sausages and sweet chili sauce blue dragon sweet chili sauce on top with lots of grated cheddar it was like a coma inducer i mean look i think that's one of the worst things anyone's ever told me on this podcast it just kept coming at no point during that sentence did I know what the next word was going to be did you have a vegetable in there as well um yes a sack de coriander pesto so you ate this a lot so I mean obviously this is one of the things that you could probably leave in the stove and no one's going to steal it I mean no you're so wrong I mean you're the students in my house would eat way worse than that I mean the majority of the fridge was taken up by those like 10p sort of sausages of economy pate with the from tesco with the four blue stripes on them i mean i'll say this just for the listeners hearing about this lentil cake and the pasta i back my palate i'm i'm not ashamed of what passes my tea i think that you're hearing the worst there's some good there's some great stuff out there in my fridge etc again nobody is ever stopped halfway through just to make the point that they back their palate i'm breaking boundaries on the podcast back my palate it's like

23:27hello chrace dent here one more thing if you love comfort eating then you'll love my new book Comfort Eating, what we eat when no one's looking. It's available order now. There's an e-book and an audio book if you want me to read it to you with chapter headings like why butter makes everything better and why potatoes are proof of a higher power. How can you resist? Comfort Eating is packed with funny moving stories about my family and my childhood as well as recipes and stories about recording the show.

24:11you start performing with the comedy group at uni going to the edinburgh fringe year after year and then after a few years you book your own venue for a one-man stand-up show okay how does that go i did a few gigs around london in preparation which is what you're supposed to do really but I would do 10 minutes at a time. And I basically realised by the time I got there that I only had 10 minutes for the hour slot that I booked on the free fringe. And I just had a creative block and just couldn't generate more. Luckily, it was a free show and it was on at like 2pm. So you've got to Edinburgh with no show.

24:53I got to Edinburgh with about 10, 15 minutes of material and I could vamp for like an extra kind of like improvise. It's just like, just sort of like, just like dragging out, I guess. Like positive dragging out. But I would vamp for like, improvise for like 10 minutes in the end and then just be like, sorry everyone, that's actually all I've got. And then I'd found out that a couple of people were going to be at the show on the Friday. TV execs. Yeah. Yeah. So, and I'm like, I find this out on the Tuesday and I basically just didn't sleep for three nights and I would just talk to myself all night in different character voices, seeing what I could generate.

25:33There was a kind of wig shop on the way to the venue and every day I'd pick up a different wig and trial one of the voices. And I was like, that can sort of work with the kind of scary, kind of nanny voice I was doing, so I'll do that. And then by the time the Friday came around, I had an hour that was like wonky. But I do think that sometimes the kind of, you know, the adrenaline of it kind of sees you through and it ended up being an alright show and it ended up being the kind of foundation for what I did for the rest of the month. If I was a fly on the wall during those two days, what would I see?

26:08Nudity.

26:12No clothes, just running around with the wigs. Yeah, yeah, yeah. Oh my God, yeah. Very kind of distressing. Basically, it would have made good footage for a kind of Apex Twin music video. Exactly. Okay, this catapulted you off into a stand-up comedy career. Fast forward to 2016. You land the role in the TV adaptation of Phoebe Waller-Bridge's Fleabag as Bus Rodent. This is a guy with book teeth who Fleabag meets on the bus and who she hates but gets into a relationship with because she hates herself. and the show very quickly becomes this massive juggernaut, this massive stratospheric success watched by millions, wins Emmys, Golden Globes, BAFTAs, everything, the lot, the world on a plate and you're in it.

27:08I reckon that for a lot of people, this is their first encounter with you. How do things change? well I suppose what changed in a big way for me was from my personal experience was um kind of witnessing Phoebe's process on set and you know just being like this can be done so well you know making telly can be not that I hadn't seen it before you know I'd done a lot of kind of bit parts and stuff and I'd been in some really good stuff but it was really you know it was a kind of transcendent experience shooting it I mean the thing about it is it's been such a huge deal and I shot maybe four days on it it's not like you know it was like a huge thing that went on for ages for me I just sort of went witnessed how amazing what she was doing was and then it kind of exploded and people would sort of look in my mouth forever more to find out if my teeth are real or not but you must have gone from being fairly uh incognito in restaurants to having that experience where you're sitting there and you know that those two are going

28:23oh they're not doing it secretly and then they go like that and then they get a photo of you and you can see it and it's always you looking really ropey and they go so do you get that i think do you see people mime the teeth oh at the time there was there was a fair bit of that when when it was in its when it was like on especially when like specifically when series two came about actually that was quite a lot but i you know all you ask for is that when that stuff happens it's for something that you're proud of and you know i can't really even take any pride in the show it's just it's so her creation and and her thing and everything and I just was so lucky to have to have slid into it and I do think that you know work breeds work and if you're lucky enough to have worked on something people like I just think you're lucky enough to be given opportunities and I think that staff was probably a long-term not immediate but a kind of gradual fallout

29:292018 things start getting even more exciting stuff lets flats premieres on channel 4 he created wrote and starred in a show as a ridiculous incompetent estate agent desperate to take over his family's letting agency it has since won three BAFTAs right have you ever had to deal with estate agents since then oh yeah yeah yeah yeah yeah yeah and um they yeah they're big believers in uh staff being a kind of impression of someone else in their office but it's always them the weirdest thing about it is you would imagine that touring me around they mind their p's and q's and be on their best behavior trying not to say anything stupid but you're getting everything like this table would make a brilliant shelf obviously as there's no storage obviously this window you can't see through but it's the kind of window that has the potential to be something that if you were to think hard you could imagine what was outside if that makes sense you know just it just it just it's never and you're like Like, you know that you've just told me you watch the show.

30:42You know that I'm going to take that. Anyway, I would go on a lot of tours just without needing a flat kind of thing. This year, you played a toy company executive. And what casually became the biggest box office hit of the entire year? Greg Erick's Barbie. Now, not to state the absolute bleeding obvious, but summer 23 was Barbie hysteria. you've been in feature films before but barbie was clearly filmmaking on a ridiculous scale i read somewhere that the production caused a worldwide shortage of pink paint i mean possibly who knows i mean that's got i mean i'm going to judge the world for not having enough pink i mean that says more about the world and the amount of pink paint it has and the amount the barbie years for people who weren't there talk me through through the sheer scale of being involved in the barbie production juggernaut well you know my role was very very small i was very much a kind of you know a cog in an unbelievable process actually not dissimilar to fleabag in the sense that it just felt like something being done right just was done with so much love Greta just the most extraordinary director I've seen work you know it felt like an egoless production where everyone felt really a part of it and they were trying to make something amazing I think they were genuinely just trying to make something really really good as opposed to just filling a brief was the on-set catering on Barbie pink was the food pink absolutely was it No, no.

32:25I would love to say that it was, but no. It was your standard high quality American film production fare, the likes of, you know, the optional afternoon wrap if you'd like it. Yeah. There'd be smoothies and stuff like that around, which I'm sure you could make pink if you wanted. Did you go rollerblading with Will Ferrell? Yeah, yeah, yeah. Absolutely for the film. Is that nerve-wracking? In what sense? So you go, holy shit, I've got to go out there and it's Will Ferrell and I've got to be funny and amazing and remember my lines. I think the rollerblading part was the more scary because, you know, me and Andrew Leung and Connor Swindells kind of played Will's assistants.

33:07So we were a kind of quartet for those eight weeks and there's a lot of kind of waiting around together. So I was lucky enough to, you know, Will's like the easiest, nicest, Just like not a scary presence whatsoever. What did you actually do when you're just waiting around with Will Ferrell? Sort of ate McCoys because there are a lot of McCoys available to us. And just sort of... Do you have a little bit of a dip on the go or just McCoys? I wouldn't... A McCoy... We're talking about crisps. A McCoy does not lend... Yes, of course, of course. A McCoy doesn't lend itself to instinctively. It's not...

33:47I don't think... I actually would think that that's like the last crisp I'd think of dipping. Are you different to that? I don't think any crisp is too big for a dip. I think we can bring it. Apart from like a novelty-sized crisp.

34:07Is it true that you had never actually eaten eggs? Yeah. Until you were almost this age now. I think I was 23. So I just thought they were sort of oval farts for the longest time. I didn't understand how someone could smell a fart and shout that it smelled like egg and then eat the thing that smelled like a fart. I just, I'm not even going to partake. So you thought that because people said that farts were eggy, that that meant that eggs were actual farts? Yes, and I was looking, when I would occasionally taste an egg, I was looking to corroborate with my theory. And then what's the breakthrough?

34:51What's your breakthrough egg? The breakthrough egg was, I think it was a fried lad, and it was a fried lad. I love that. It did the job, and it continues to do the job. And I will argue that I, as a result, enjoy eggs more than anyone who ate them as a kid, because I'm still in the kind of honeymoon phase with them. it's still a surprise to me that I have this amazing food stuff that you can't, you know, right. In fact, Grace Dent, tell me what an egg tastes like. It's, it's got a definite dairy creaminess to it, but only in bits of it. Is it bitter? I don't, I mean, it tastes like an egg. It's impossible.

35:37It's incomparable. I can't, I don't know why I want it I don't know why I love it so much I don't know why I love every form of it I don't know why I love what it does to everything you mix it with but it's just like warm flavor warmth and richness yeah it's richness it is but it's like it's like liquid richness yeah there's no kind of discernible flavor to it whatsoever but you crave it and it's really nice but it's the only thing that you have to suspend your knowledge of what it is i think that you're eating it whilst never really thinking what this is because it's i think it's just almost too much it's just on the it's absolutely on the borderline of ick sure and especially because like with a steak or something you're very much confronted with what it is and you can't really avoid it i don't think that you can you have to eat it with something it has to sit on a carbohydrate right yeah totally although that said in going to like going to paris and having like earth with like mayonnaise and like a bit of salt and pepper and maybe like a little kind of what just all the kind of bits yes is like my one of my dream foodstuffs we're coming to the end of our time together and i never said a nice i tried to kind of i tried to make people think I think I have a good palate by saying I like to go to Paris and dip a boiled egg in mayonnaise.

37:08We're going to cut all that out. All that is going to be is you foist in black banana that made with salt on it. We're going to have a little bit of a choose your own adventure scenario. Okay. It's the present day. Jamie Dimitriou, once heir to his own cafe empire, walks into a greasy spoon. But now, having finally awoken to the deliciousness of egg. He's having egg for breakfast. And now he's faced with a crucial gut-wrenching yet age-old choice. Scrambled or sunny side up. What's the establishment? It's family cafe. It's my dad's cafe. It's got to be fried because you can't really fail. And a scrambled in a kind of greasy spoon kind of vibe, it's never right for me.

37:59A scrambled there. that kind of like rubbery like white i like a greasy spoon fried egg because it's the only place where they manage to sort of i i traditionally would cook a crispy um like sunny side up fried egg but they managed to completely white almost like same consistency on top as it is underneath somehow almost poached but oiled and oils poached exactly it's almost the consistency of oil isn't it yes with a runny yolk yeah from egg odyssey to your career odyssey it's been quite the journey the gesticulation i'm witnessing is electric where do you go from here are you focusing solely on barbie spin-off movies for the foreseeable not solely no just more egg stuff really just really kind of get to grips with egg um seeing if there's one i haven't tried can you tell me an egg that I might not have tried?

38:59Have you had little quail's eggs? No, so that's my answer. Little, so it went Barbie little quail's eggs.