Jon Favreau is impressed by our cacio e pepe gnocchi with broccoli & walnuts

18:22Nick:What was his favorite thing again, Ange? You know what it is. Well, we did a roast lunch for him. It was Christmas. Christmas. Yeah, it was Christmas. And we have a thing you don't necessarily have. I don't know if you have. I go to a lot of Thanksgiving, but we call them pigs in blankets. Oh, sure. But it's a big tradition, and I forgot about them and served them burnt ones. Well, you know, that's... I love to watch what you're doing. I know on your show... Do you mind if I stand and watch? Because I learned by watching. What are we doing here? Yeah, come on, Ange. What are we doing here? Oh, this is the pressure now.

18:53Nick:So we're doing cacio e pepe. Yes. And so a friend of mine does a technique where she basically puts the cheese with a little bit of cooking water already. Is that grana padano? Yeah, so you've got the pecorino and a bit of parmesan with the pepper corns. Now, is that pasta water? Yeah, that's a little bit of the pasta water. And you've cooked pasta in here already? I've cooked their pasta in there already because we need to have, as you know, the starch and the gluten to sort of make it sick. So that's now. That's the magic ingredient. By the end of the night in the kitchen, in a professional kitchen, I hear the pasta water gets really magical.

19:25Well, it's really thick and yum.

19:26Nick:Yeah, it's like a slurry. and we're going to heat these so that... I do let you check it, John. That's the chef touch, by the way. Heating the plates. So we're going to slightly warm this pan. So I missed the technique part, which is the shaping of the pasta. Yes. I'll have to tune in. We've definitely got a video of that. Do you? Yeah, because we've done the gnocchi. And it will be on this episode as well. Oh, amazing. We did some earlier. And you've spent some time in Italy. Is that where you learned your pasta skills? My grandparents were Italian. Oh, very nice. So they came from Emilia-Romagna, so near Bologna.

19:57Nick:Oh, mine too. Might as well, Benevento, yes. Yeah, so we're a tiny little village bound to the up in the hills. But again, it's one of those places that every menu is the same. You know, you go to the village, there's four restaurants, but no menu's different, you know. And I love that about Italy, that it's all so regional. People just don't change. Let's see, so now you've mixed pasta water with the pecorino. Yeah. And with some of the pepper already. Some of the pepper already. This is much different now than how I would have. I mean, this is one I'm not the big, the best. Anyway, we're gonna give it a go, John.

20:31Nick:That's all I can say on live camera. No, I mean, as in, like, making this, this is not a sauce from our region. Right. I see. So what are you, your pasta dish that you would normally do would be like a pomodoro? What's the, from the region? The one I love is the fettuccine ragout. So veal bolognese. In Bianco, very little tomato sauce. I don't know about your grandparents. She never used to use tin. She'd always use the conserva. Oh, okay. Tiny little bit, so it was very much, you know, not so, it just didn't, it wasn't very tomatoey. You know, I know in New York, they love tomato. They do, they have their own version of it.

21:07My grandmother was Italian by way of the Bronx, so it's a different menu.

21:12Nick:No, it's true, though, yeah, because my cousin, she's, her husband, her son married a Neapolitan from that sort of Bronx, and she's all spicy, it's all, you know, so there we go. Meatballs and Sunday gravy. Yeah, exactly. They don't call it sauce, they call it gravy. So there's all... So this is... Yours will take a little bit longer. Right, so I've just got to do next. So this is for him. That's his preparation. Look at you, two hands going. I know. Now you're keeping the pasta water going for... Just in case I need to, because... A little thickening, but that's looking nice. I'm going to sit you down.

21:41Nick:It's getting there. You want me to get out of the way now? No, no. I'm going to give you this one. You can be part of the service. Oh, yeah. Thanks, Justin. There you go. Thank you. Thank you, John. Thanks, sir. Thank you. What do you like making? What pasta do you like to make, Jonathan? Oh, I like a pomodoro where you infuse, like the scarpetta style, where you infuse the oil with a little bit of garlic. Also, you can't go wrong with the one I do in the movie, Chef, which is al yol. You seem like a genius. And I've taught my kids each to cook at least one good dish and one of my daughters is excellent with the pasta dishes because you've got to have one where you can blow people's minds.

22:20Just one good one. And the pasta al yolo is one that's easy to seem like a genius. How hungry? I'll give you the big one. Oh, wow. It's gluten-free right there. Thank you. Yeah, that is my gluten-free dinner here. How hungry are you, chef? A little bit. A little smidgen. Just a little bit? A little smidgen. Okay, there we go. Are there any things, John, that you are, we know what you're a fan of, but anything that you're not a fan of? Are there any foods, no-go's for you, any flavors? Unfortunately, I still am like a small kid where there's foods where I don't like it that much. and I'll gravitate away.

22:52It'll keep me from enjoying it. Anything heavy mayonnaise, I don't like that. Texture, that's a big one. Goat cheese, I never got a taste for. Like, I don't like avocados, but I was just in Mexico City and they sliced some avocado onto something I was having. And sometimes it's just you haven't had it the right way or in the right circumstances, the right quality. And that's what the chef friends of mine say. And so I'll tend to try things I wouldn't normally try if it's under the right circumstances and inevitably I'm rewarded for being adventurous. Yeah. Oh, that looks delightful, Chef. Thank you.

23:26Oh, yes. John, please start. You start and we can discuss how this was made. So, catch a peppy gnocchi today. Tell us, Angela, how does one listening to Dish construct this?

23:39Nick:So, you can, waitress, our lovely people at waitress, you can buy the sauce ready-made. You can also buy the gnocchi ready-made. Yeah, yeah, they do a lovely sauce there. but we made the gnocchi from scratch so you boil your potatoes and once they're just cooked drain them well through a potato ricer and so they come out nicely mashed and allow that to cool that's quite key because then what happens is all the steam comes off and it's much easier when you come down all the moisture then I mix it with and John will appreciate it I did it alocchio so I didn't measure anything I just did it by the eye so then I added pasta flour some parmesan and some egg and bound it all together and then tested to check that it all stuck together and then just roll them into little sausages.

24:22So how do you know when it's right if you're doing it by...

24:24Nick:So you basically, it binds together like a pasta dough. It comes together and then I roll them into little gnocchi and I put them in boiling water and test them. I basically check that it doesn't split or fall apart. And so I tested it. How do you work the ribs into it? And then you use either the little gnocchi board or the old school your grandmother would have done of mine would be on the fork. You do it on the fork, you flip it on there. That's the old way, yeah. That's great. This is, by the way, the texture's great. I love how you got the, it's so hard to get the salt level right when you're dealing with such salty cheese.

24:56It's perfect because it could get too salty if you over salt. Oh, thank the Lord. But it's right on the edge where it's like, you want it in there. And the pepper's coming through. This is tremendous. Thank you so much. It's delicious.

25:08Nick:Are you satisfied with it, Chuck? I am. I was nervous about this. Were you nervous? Well, because. John knows. John knows, exactly. It's like having Gordon opposite. or Massimo, you know, he knows. It's not in your wheelhouse either, which I didn't know. I was trying to do something thinking that you had an Italian, I wanted one of your specialties. Yeah, of course, yeah. But this is nice because this is still, I don't know if people know, we're taping this a little bit earlier in the day. So this is a perfect meal for right now. Yeah, exactly. It's perfect, yeah. There's something so Moorish about that sauce.

25:37It's the cheesy, isn't it? The cheesy.

25:39Nick:And that's what you've got to love about Italian food is it's three ingredients. Yes, that's right. You know, it's cheese, it's pepper, and it's either pasta or nocky. And most great Italian dishes are like that. They just don't mess around, you know. How is this balancing, Chef? Where am I getting all this acid from? Is it from the cheese? Probably the cheese, because the pecorino is more acidic than the parmesan. It's amazing how well it balances, because you'd think it was a heavy bite, but it's not. It's actually like you're really well balanced. It's filling, but it doesn't feel heavy. It's very good.

26:10Nick:And then the sauce we've made, it literally is a balancing act of the pasta water with parmesan, pecorino, and the toasted peppercorns. But it's getting that balance of not bubbling the cheese too much, so it emulsifies with the water. And the trick we do, because we made these gnocchi, and there won't be, there'll be a bit of starch, but not like dried pasta. We boiled some dried pasta beforehand, so we had the starchy cooking water to make the sauce. And we're serving it with a little salad of steamed broccoli with some walnuts, a little bit of lemon, and olive oil. If you want to try this recipe at home, Waitrose.com forward slash dish recipes.

26:44All the ingredients are on there, the how-to. There's going to be a video of Ange doing it, right? Yep. Yes. You can watch Ange do it. This is definitely a different advanced technique. Yeah, yeah, yeah. There's ways you could get away with it that's simpler, but this is made for a beautiful texture, a beautiful body. Oh, thank you. So thank you so much. No, thank you.

27:02Nick:There's a wine pairing too. So we've got a fantastic gavé. It's a lovely Italian crisp white wine with high acidity that will cut through the creamy, salty pecorino cheese. Mm, yes, perfect. Shall we talk about The Mandalorian and Grogu? I mean, hold on a second. Shall we? Yes, come on. My body's finally, I saw it yesterday, and because you're in a small movie theatre and every sound vibrated through me. Oh, it's a loud movie. So I finally, no, not vibrating anymore. Oh, okay, great. I love you going to see it midday on a weekday. That's it. I love that. Tell us about this, because you've been working on this for what, three years?

27:43Yeah, close to three years. And how does it feel now knowing that, you know, it's about to be released to the world and all that work is going to be seen? Well, I tell you, we had worked on the streaming show, which we had a lot less time to do. We would have to do eight episodes a year. Now we got to do a two-hour film in a long amount of time, for much, much, three years, like you said. And one of the things that we always felt bad about was that we never got to see Star Wars. when I grew up, I saw it for the first time. I was 10 years old in New York. I think it had such an impression, not just because of what was on the screen, but the energy in the room.

28:15It's a crowd-pleasing film. And with Star Wars, everything that you're seeing, the audience is cheering. They're laughing together. And as a young viewer, I think you pick up on the energy in the room a lot. It imprints upon you what people like. That's how you learn what's funny, what's exciting. Your tastes are being developed at that moment. And so now to be able to go to the theater and to see this, and we built it for IMAX. We partnered with IMAX. So it's, as you saw, we built big sets. We have big set pieces, big creatures. You know, we use old technology like stop motion, CGI, animation.

28:49All those things come together and make for this big spectacle. And I love that the fans are going to get to react and pick up on all the little things that we put in for them. But I also love that it's been almost seven years since Star Wars has been in theaters. and there's a whole generation that's old enough now to see Star Wars that may not have been old enough last – and this might be the first Star Wars movie they've seen in a movie theater. So that's fun too. So that's part of why I enjoy going around the world, showing parts of the movie, and then finally going back to L.A. for the premiere soon.

29:18And now I can also sneak into the theaters and watch reactions, which is a big thrill.

29:23Nick:Well, I think you've made an incredible movie. Thank you. Thank you so much. And also what I loved about it, you were locked in from the minute you sat down. You know, that first scene locks you in. There was no buildup. There was no, because I was like, oh my God, what happened in the last one? I'm trying, you just were locked in. And I'm glad you had no trouble following it. Yeah, no. The hope here is that, look, everybody knows Grogu, Baby Yoda. Yeah. He's part of our culture. People kind of know who the Mandalorian is. He's a gunfighter. He's tough. The other one's a kid. They're paired up and they're hunting down bad guys.

29:52He's now a good guy. I wanted that to be, you know, the original Star Wars was episode four. He dropped us in the middle of a story.

29:59Nick:Yeah. but with the assumption that you didn't have to know anything about anything. Now, if you watch that movie today, there's been prequels and sequels. Sure. There's context. But at the time, you were just dropped in the middle of the story. You knew Darth Vader was the bad guy. You knew he was a good guy. And I wanted to reach out to people like you and also to the younger generation who may not have ever, they're not Star Wars fans yet. I want them to learn what's been going on for 50 years. So that was a big one. You also want to make the fans who've been there. you want to give them lots so somebody else who's like me who's seen a lot of it they'll see a lot in the margins and see what's going on but if you don't know I want them to be able to bring somebody like you and you're both going to have a great time no it was brilliant and two hours flew by because there's been a lot of big movies that have gone on and people are very like oh god am I going to go like what well The Irishman was a long film right you know there's a lot but yeah actually was that the last movie you saw no wow you really are a casual fan I'm very impressed with you.

31:00Nick:And that was on Netflix. A lot of breaks. But I hear you. And it's still on pause. I still haven't finished it. I'm waiting to go back to life. Well, you're friends with Mark Ronson, yes? Yeah. I know Mark as well. We worked together on Jungle Book on the music. And I love, you know, DJs to me are very interesting because there's a, it's again, another sort of facet, another side of the same coin. Yeah. They love their music. They're music aficionados. but they want, they're going to play what the room, what works for that situation. And they might have their set, but they'll change it and work it and bring in old stuff, new stuff.

31:36And I love watching Mark DJ. He's great. And I love even hearing the stories about the heyday of even when he would bring the vinyl in the crates. Because each room is like a puzzle. And I did some amateur because I liked it. I grew up in the 80s in New York, so I have an appreciation for it. And people like Mark who took the old music that I grew up with, with some new stuff and combined it. But the real art form of DJing is understanding how to make a room feel. And I think that that's similar to what a chef does, similar to what a filmmaker does, which is you want to create an experience. Because people remember experiences.

32:17I remember going to Emeralds with Roy Choi when we were guest judges on Top Chef. and Emeril was there in New Orleans. He said, stop by. We got to run back. We can't have time. He said, just stop by and say hello. Stop by Emeril's. Okay, we'll stop by and say hello. We got to say hello. They grab us. They drag us back into the chef's table in the kitchen and the sweep came. One chorus after the other. And Emeril sat there telling a story about this was my banana cream pie. These are the first soft shell crabs of the season. These are Boudin sausages. The fact that I remember all this is amazing because I don't remember things like this.

32:56But he created a story around this meal and I'll never forget that meal. And he was sitting there looking us right in the eye as we ate it. And it was the best food you've ever had. That's when something clicked for me because we were getting ready to film the movie. So that's why it's such a fascinating field to me. And I love the dichotomy of these people who seem to be unconcerned with what other people think. Like, until, why did they leave three gnocchi over? How come that you check in the plate? Do you, as a chef, do you check the plates as they come back from the kitchen?

33:28Nick:Our waiters are conditioned trained that if someone's left a lot, like if someone sent back that amount, they would bring it to us to say they've left this amount. And you'll, yeah, because you'll say, why? You'll have asked them. And then the people might say, oh, it's not, I'm too full. Or, you know, if someone's left a whole bit of fish, I might taste the end bit, which I know they haven't. Just was it over salty? You know, you have to check. How do you feel? Well, when someone's left something. Yeah, how does it? Well, I've been around long enough to not, everyone's got an ego, but I also know if we're not up there.

34:02Nick:If I know we're short that night or the guy on the meat and fish isn't most experienced, then I'll just go back. Or if you're trying something new, right? Yeah, exactly. You're always questioning stuff. So I think, you know, but I'm also someone that will front up, like if I know someone's had a bad night, and it does happen occasionally, I'll go to the table. And there was one time I literally sent the main courses before the pastor. Okay. And the waiter went, and then I went to the table, and I said, absolutely, my screw up. I'm so sorry about that. And they were like, it doesn't matter. We'll have the pastor after.

34:33Nick:I think you've got to own your mistakes. You can do that in a much easier situation than a film. You can't really do that. But with film, what's good is I don't, it's not, there's no service. It's consistent. So you're locked and loaded. You can sit back and watch. Yeah, yeah, yeah. But the same thing happens if you have like a screening, a test screening or a preview and somebody gets up and walks out, you're like, I've had, I know people who like producers will walk up and ask, why are you getting, I gotta use the bathroom. But you're watching if people walk out or do things or how they're acting.

35:06That's it. That's why I like comedy, by the way. Comedy, you know. It's a laugh or not a laugh. You could think a movie's not playing at all. And at the end, you see people get up. If it's not a comedy, they're emotional. they clap, they sit in their chair and watch all the credits. You could tell it's hard to read the room but with comedy you get instant feedback and I think it's my background in comedy that's helped me as a filmmaker because you don't have that feedback you have to have it built in and there's nothing like dying on stage when you're trying to do improv in the back room of a pub when people don't even know they're a comedy show.

35:37What's all this information? What's going on here?

35:39Nick:What is this guy? What's he doing? And you're there, can I have a suggestion of an occupation and a flavor of ice cream.

35:50So when you've got to manage your chefs in the restaurant, you've got to manage your actors on stage, and you've got to look after everybody on there, and the incredible cast of Pedro Pascal, Jeremy Allen White, Martin Scorsese, no less. I mean, how surreal is it to direct Martin Scorsese? And also, I would add Sigourney Weaver. Anybody who I grew up on a pedestal is always a little bit of a weird am I in a simulation moment. You know what I mean? Pedro, we've been working together for eight years. So before he was a household name, the genre fans knew him from like Game of Thrones, Narcos. They knew his face.

36:30They knew he was cool. But there's a whole swath of actors that are like well-known and appreciated. but he's hit this other level now between Last of Us and Fantastic Four. He's just, he's now a household name. And now I have a helmet on a guy who's the biggest movie star, one of the biggest movie stars in the world. So that relationship is we sort of grew together. So there's a appreciation of talent, but there's not the intimidation of Martin Scorsese where, you know, I was on his set. I had a small role in Wolf of Wall Street. If you look at my movies, especially my independent films, you can see how much I was influenced by.

37:14My father brought me to his films. So he's one of, he's a Mount Rushmore director for me. And then Kathy Kennedy, who was running the studio at the time, and the producer, when we mentioned we might want to, he was on our wish list. She said, I'll give him a call. And she called me and says, yeah, he'll do it. Like it was nothing. Wow. Because they were friends. And he shows up. He could not have been more fun, playful, improvisational, laughing. And, you know, because we do it the way we do it, anything that we record, we can adjust and rewrite because all the animation follows the audio recording.

37:47And then we had all the video footage. So the animators, the character designers built something around his performance. So it was a once-in-a-lifetime memory. I can't wait to see it. It's going to be out in just a couple of days, May the 22nd. Yes. So, yeah, I'm so excited. I love an event film moment like this. you mentioned Mark Ronson earlier you've DJed for Mark at his party I did here okay it's an interesting story so I am a DJ I haven't done it in a while but I because they have these new digital systems like Serato where you can use MP3s you don't have to have a library of albums you could use your computer and turntables to DJ and I would do it at home and I just like that I could do it at all but it was clearly an amateur thing I've done it for friends in my house or, you know, at a party.

38:37And I was good enough that I'm like, oh, he's a pretty good DJ, but not like, oh, he's a DJ. Oh, he's not. You know what I mean? Right, right, right. For somebody you don't know, it's like me as a cook. I could cook a great meal, but you don't want to throw me in a professional kitchen and tell everybody, you know what I'm saying? Right, right, right. I'm enough I could surprise you, and then I got to get off stage. Yeah. I cook one of my two things. So when I work with DJs, and I have before, I love to get pointers and have them show me stuff. And he, you know, and he sometimes will give you different songs and things or some insights into it.

39:07And so we would mess around and he'd show me some stuff. Of course, he's a world-class DJ. He said, I'm having, after we were doing that for a while, when we're doing Jungle Book, he said, I'm having an after-after party at the house. Come by and a few of my friends are going to do, each are going to do a half-hour set. It's just in the living room. I'm like, all right. So I bring my laptop. I show up, whatever this was, was the after party, the year that Uptown Funk won, which was his song after the Grammys. So everybody, it wasn't his living room. It was this rented house and every big Jay-Z's there.

39:43And the lady got off. Okay, Favreau, your turn. Now, all I play is old hip hop, R &B, 80, you know, old music that I know a couple of new things, But that's also what that crowd liked. So all of a sudden, I'm there spinning, and everybody's dancing in this living room, and it was like a high point of my life. And somebody took a picture. Now, the story behind the picture is I couldn't get my files to work. But it looks like every DJ is looking at my screen like, what's he playing? So the picture is actually how I remember it. Yeah, let's go with that. Yeah, yeah, yeah. That's what happened. But it was really, really fun.

40:31Yeah, yeah, yeah. I've done it a couple times since, but I haven't. It actually feels similar to cooking. It's sort of the same itch and also filmmaking. So anything creative like that. So I've been very busy making all these TV shows. So I haven't done it in a while, but how do you top that? I can't ever get it. That was like a dream come true. And it was all thanks to Mark. By the way, Clean Plate Club. Oh, lovely. I'll have you know. Yes, well done, John.

40:54Nick:Come on. Thank you, John. Thank you. But they're so delicious. That's more about you than about me. Thank you, Ange. Jon Favreau, let's do your fast food quiz. What is your favorite way to eat eggs? I like soft scrambled with sourdough toast. It's one of my favorite meals in the world. If you've not been taught how to properly scramble an egg, you don't know what I'm talking about. They can be awful or the best. That's right. And we tend to eat them overcooked because runny eggs are bad. but if you keep whisking it as you go and you cook it over a low heat and you have a proper butter with it, it could be, it's a transformative meal.

41:35It's one of the best bites you'll have. Yes. Agreed, Chef? Am I wrong? Oh, we love it. I love the sourdough. And especially a home-baked sourdough, which I enjoyed. You do that as well. I haven't recently. Put us to shame. Yeah, yeah, yeah. Making sourdough. Next up. What's your favorite sandwich filling? Sandwich filling. I'd have to, well, I think you call it a cheese toasty here. Okay, yeah. But a properly executed grilled cheese sandwich, which by the way, we do in the movie Chef and on the Chef Show. But I learned from Roy's show, I had if you properly butter it, you could get a lot of textures, a lot of flavors.

42:06I love a cheese toasty. I taught my kids how to cook that too and they blow their friends' minds. What is the dish you miss the most when you're away from home? So when you're on these press tours, what's the one thing that reminds you of home? I'd say in New York, and there's a lot of places you can get now. It used to be bagels from New York. you can get good bagels a lot of places now, but I'd still say it's that red sauce, chicken Parmesan, something like that. You could even get good pizza everywhere. It used to be New York, I'd have to hit all the stations of the cross. You gotta go, you get your pizza, you get your bagels, but now it's, I still can't find the same as like a good red sauce neighborhood pizza spot where you can get chicken Parmesan.

42:44Nick:What's your favorite kitchen utensil? I'd say a fish spatula. Okay. That's an underrated one. Yeah, that and a bench scraper. But those are two things that people - A bench scraper. Bench scraper. Those are two things people don't use enough in their home kitchen, but professional chefs use a lot. Also cooking tweezers. Yeah. That's a new thing. And that's nice. It's not tongs where you're ripping the food apart, but yet you can have the same control. And you might not be able to use long chopsticks. So I think there's different ends, some with paddles, some pointy. But cooking tweezers, you'll look like a chef, but you actually have a lot of control.

43:22Yeah. What would you agree?

43:23Nick:I'll get you them for your birthday. Yeah, they're very good. So that is our regular fast food quiz that we do. Oh. But I feel we need to level up for the first time ever, John. Okay. We're going to do fast food quiz, the chef edition. Okay. This is for people who cook. Chefy edition of the fast food quiz. Angela, you start, please, for John. What's your favorite kind of vinegar? Rice wine vinegar. What is your favorite cut of beef? Brisket. What's your favorite fermented food? New York sour. or a kosher dill pickers. Okay, yeah, thank you. What's your favorite pan to cook in? One for everything, because if it's for eggs, you need nonstick.

43:57Yes. But I think I prefer steel, a steel pan that has, that you could treat as a saucing pan, but I like the heat transfer because I'll usually do things

44:10Nick:where I'm browning meats or cooking like a grilled cheese sandwich. So I like like a hammered steel. That's the one I'm always grabbing for you. You can cook fried eggs in it. Not great for omelets, but everything else. I like where a lot of heat retention, the heat's faster than cast iron. But I like also you get a fond, so you could also make a nice little sauce off of it. What is your best mother sauce? The tomato, I guess. Bechamel is great as a foundation for other things. I love a good roux, so there's not, but I think tomato is the one that probably is the most flexible for the things I like to cook.

44:48The filet for the mother sauce. So you've got five mother sauces,

44:52Nick:and they're all based on the roux, or the bechamel, which is flour and butter, which you mix together, and then you'll add milk to it. And then you can do, another one is a hollandaise. Then there's an espagnol, which is the tomato one. Then there's the brown mother sauce where you brown the roux. Well, the espagnol and tomato, right? Yeah, they're the same type, yeah. They're very similar. I think one is one with stock, or one has a mirepoix. Also, I don't, it's been a long time. That's the espagnol, yeah. Espanol has the mirepoix. Yeah, and then the other, the tomato. And then you've got your hollandaise, which is when you're emulsifying your eggs.

45:25Nick:And then there's one other final one. Gravy? No. Well, it is like gravy. Veloge? Veloge, that's it. Thank you, John. It's the veluto where you're adding a stock to your root. Oh, yes. Yes, the mother sauces. One more for John on the not very fast food quiz. And what is your best sausage? There you go. It's very personal. I'd say good old New York Hebrew National hot dog oh I love a hot dog I always think of you with hot dogs I love a hot dog one of the things I like in a movie is the hot dog I love a hot dog what would you say here bangers bangers and mash well no hot dogs we do do hot dogs you do bangers and mash I don't know why we call them bangers Misha always gets a hot dog at the cinema I love a hot dog and you have Toad in the Hole is that a sausage yes Toad in the Hole Yeah, totally.

46:15Nick:And I like the ritual of a hot dog because you've got the caramelized onions, then you have the red sauce, and then you have that yellow mustard. Yeah, me should go to the movie. You should. Neil always goes, what are you ordering that for? I said I love a hot dog. John, before we go, we have an end of the show question. This is for you, John. The high chair? We're bringing a baby out? The baby's coming out. Baby Yoda's here. Baby Yoda. This is a bag of like loads of nice snacks for you. British snacks. Thank you. For you to enjoy. Can I also say something? I mean, this is the most comfortable chair sitting at a breakfast table.

46:49Oh. I'm telling you, we've been sitting here for an hour. Yeah. And I could move back so far. I'm just saying, I appreciate these things. As I look in my home kitchen, it's hard to pick these things. I've become very aware of these things. I just want to say, the food is great. The company is great. The meal is great. The environment is great. Thank you. before we answer the last question. Thank you, John. Thank you, John.

47:16Nick:Come on, big up the chair. Come back, yeah. What chair would you choose?

47:23End of the show, question ready. Please read out loud. Hi, John, thank you for coming on Dish. That was a feast. To win the Waitrose goodie bag, Angela is going to ask you a question related to your character, Pete Becker, who appeared on a reasonably well-known show called Friends. Reasonably well-known show. I have a fear that there's one question that you're gonna ask me that I asked my wife if she remembered and she didn't remember and I didn't remember. And I'll tell you afterwards if you didn't ask me what that question was. Okay, that's a good one. Okay, so, Angie, you ready for the question?

47:53Is that I'm ready? Are you ready, John?

47:54Nick:Okay, so where did Pete take Monica on their first date? That was the question. Oh. And there's two parts to it. What did they eat? I took her to eat. Yeah. And it was in a European country. Yeah. And my wife said it was either Italy or France. I'm gonna say it's, it was probably a city, so I'll say Paris, okay? Okay. Or do you think you ate on the day? I'm so mad that I did not Google this yesterday because we were literally talking about this very thing, not knowing it would come up here. I'll say, or, jeez. I'm giving you a clue. This is a nightmare. Because you've got the country wrong, so all I'm gonna say is Italy.

48:35Italy.

48:36Nick:So if you can. Pasta in Italy? Think of another great, you mentioned it a few times. No, take it off. We'll have the goodie bag. Take the gift bag. We'll have the goodie bag. It was Rome and you ate pizza. God damn it. Iconic episode. I'm so mad. So mad. By the way, is that where you go to Naples for pizza, though? I agree, the question's wrong. I'm with you, John. So we're giving it to you. Maybe that's why it didn't work out with them. Yeah. Maybe that's why she was like, yeah, he's a billionaire. But Rome for pizza? It should have been Naples. They didn't send me to Rome. They just took me to the next set and they hung up a picture of Rome and I sat there with some guy pretending to be Italian accent.

49:19Nick:John's won it on a loan of knowing what the mother sauce is. Exactly. Come on. And he's been talking about kitchen tweezers. Exactly. He knows, pals, where to put the olive oil. He knows where to put the salt. He did it. John has won a loan. John, thank you so much. The goodie bag is yours. John Fabro, everybody. Thank you, John. You've been amazing. Thank you so much. Thank you. If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish. If you want to make any of the meals I cook on Dish, head to waitrose.com forward slash Dish recipes for all the ingredients and the recipes.

50:03Email your questions, thoughts and suggestions to dish at waitrose.co.uk.

50:09Nick:Dish from Waitrose is a cold glass production. Waitrose, the home of food lovers.