transcript

Speaker 1:
[00:00] Hello, I'm Will, and I'm here to tell you all about Pip Organic, my mum and dad's family business. We only use organic fruit and veg to make our award-winning drinks, snacks, and ice lollies, with no added sugars, sweeteners, or hidden nasties, making it easier for parents to say yes to little pipsters like me. From our family to your family, we believe kindness is cool to the core, available in selected Waitrose stores and cafes for the whole family to enjoy. Pip, pip, hooray!

Speaker 2:
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Speaker 3:
[01:00] Dish from Waitrose is a cold glass production. This podcast may contain some strong language and adult themes. Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw.

Speaker 4:
[01:17] And I'm Angela Hartnett.

Speaker 3:
[01:18] And we are here for another episode of Dish.

Speaker 4:
[01:20] Indeed we are. Yes. Excited?

Speaker 3:
[01:23] I am excited today. We're recording this... No, I'm excited all the time to be here.

Speaker 4:
[01:28] Okay.

Speaker 3:
[01:29] What's it going to be like?

Speaker 4:
[01:30] Of course.

Speaker 3:
[01:30] You.

Speaker 4:
[01:31] Oh, bless you.

Speaker 3:
[01:32] Food.

Speaker 4:
[01:32] Great guests.

Speaker 3:
[01:33] Sometimes.

Speaker 4:
[01:34] Sometimes.

Speaker 3:
[01:35] No, I'm joking. Great group. No duds. No duds, really. Today won't be rubbish.

Speaker 4:
[01:41] Today will be good. Definitely won't be rubbish.

Speaker 3:
[01:42] Today will be fantastic because we have Dave Grohl coming to see us in a second. Dave Grohl, real life rock legend, of course, was in Nirvana, Foo Fighters, Them Crooked Vultures, starring our best friend, Joshua Homme.

Speaker 4:
[01:55] Indeed, our very best friend. Now we're on a daily text, me and Josh. Hi, Josh, how are you?

Speaker 3:
[02:00] Daily?

Speaker 4:
[02:01] Not daily.

Speaker 3:
[02:02] How often do you text him, Josh Homme?

Speaker 4:
[02:03] Just going, morning, Josh.

Speaker 3:
[02:05] No, you didn't.

Speaker 4:
[02:05] No, I don't. I did text him earlier and said, your mate's on. He goes, I know, Grim, he told me. He goes, you'll have a great time.

Speaker 3:
[02:12] I mean, I don't text him. I did text him for this because I thought, you know, maybe he could give us some intel on Dave Grohl. He did, good intel, great intel. Yeah, yeah, to be discussed, to be discussed. But Dave is here to talk about the fact that there's a brand new Foo Fighters record. They're going to be doing some shows. Also, he loves food. He loves to barbecue. He's a big drink fan as well.

Speaker 4:
[02:34] Loves whiskey.

Speaker 3:
[02:35] Loves whiskey.

Speaker 4:
[02:36] Is he a wine drinker, do we know?

Speaker 3:
[02:37] Yeah, he's got wine collection, Dave Grohl.

Speaker 4:
[02:39] Oh, wow. Excellent.

Speaker 3:
[02:40] Yeah.

Speaker 4:
[02:41] Love that.

Speaker 3:
[02:41] Before we get Dave in, should we talk about asparagus?

Speaker 4:
[02:44] Let's do it. Because we're having asparagus with Dave.

Speaker 3:
[02:47] We are having asparagus. And you know why?

Speaker 4:
[02:49] It's asparagus season.

Speaker 3:
[02:51] Huge season. Now, I've never heard until I started Dish, asparagus season. So why does everyone get so wound up about asparagus season? People are saying this is like what, you know, Carnival is to Rio. Asparagus season to people that work at Dish.

Speaker 4:
[03:08] I think certainly chefs and cooks like it because it's the start of the spring season. I think they're very English. You know, you don't... Asparagus. Yeah, very English. I mean, they are grown abroad. But I think having them when they're ripening season, which comes in about April time and it will go through to early June, and you get the Y Valley asparagus, you can get the New Forest asparagus. We've got an amazing producer down in Essex who grows asparagus. And they're beautiful. And there's one ingredient, you literally steam them, boil them, a little bit of butter and black pepper and that's it. And when you go to a restaurant like St. John, they just give you, they don't even give you cutlery, they give you the whole asparagus in your space. Apparently the posh way is to eat it with your hands.

Speaker 3:
[03:50] Oh, okay.

Speaker 4:
[03:50] Apparently, yeah.

Speaker 3:
[03:51] All right, well I'll be posh and eat it with my hands today. Do you love asparagus? Asparagus reminds me, I always think it's posh.

Speaker 4:
[03:56] Yeah.

Speaker 3:
[03:57] Is that true?

Speaker 4:
[03:58] I don't know. It seems to have that reputation.

Speaker 3:
[04:00] I don't know why.

Speaker 4:
[04:00] I think maybe because they were expensive.

Speaker 3:
[04:02] How are you spending the rest of asparagus season? Are you going away?

Speaker 4:
[04:06] Well, I'm going to go away to an asparagus farm.

Speaker 3:
[04:08] Yeah, and you've got Neil's family coming down.

Speaker 4:
[04:09] Yeah, they're coming down for it. Yeah, we're going to have an asparagus party.

Speaker 3:
[04:12] Yeah, I thought so, yeah.

Speaker 4:
[04:13] We start with steamed asparagus and asparagus risotto, then lamb with asparagus, asparagus tarts. Yeah, so it's all asparagus. And we wear asparagus outfits as well.

Speaker 3:
[04:21] Yeah, of course, yeah. It's a huge season.

Speaker 4:
[04:23] Which has all asparagus around it.

Speaker 3:
[04:25] I mean, Christmas pails in comparison, doesn't it? Such a no-time, get everyone together, presents, big meal.

Speaker 4:
[04:31] Big asparagus wrapped up.

Speaker 3:
[04:33] Big asparagus is, yeah. It's the most magical time of the year. Well, thank you, Angela. I think it's only right now that we continue celebrating asparagus season with Dave Grohl. You think asparagus season, you think Dave Grohl.

Speaker 4:
[04:54] Always.

Speaker 3:
[04:55] Let's get him in.

Speaker 4:
[04:55] Can you imagine if he came on stage with asparagus?

Speaker 3:
[05:00] Are we ready?

Speaker 5:
[05:04] We've got a little drumming happening here. That's not coming through on the mics.

Speaker 3:
[05:13] Hi.

Speaker 4:
[05:15] Hello.

Speaker 3:
[05:16] How are you? How are you?

Speaker 5:
[05:18] How are you? I'm very well. Welcome to Dish. I'm very well.

Speaker 4:
[05:23] Thank you for coming.

Speaker 3:
[05:24] Thanks for coming to see us.

Speaker 5:
[05:25] This is my favourite part of the entire day.

Speaker 3:
[05:28] Yes.

Speaker 4:
[05:29] That's what we want.

Speaker 3:
[05:30] What would you like to start with, a glass of red?

Speaker 5:
[05:32] I would love a glass of red. It's time, isn't it?

Speaker 3:
[05:35] It's time. Time to welcome our guest now, Angela. Time to welcome a Grammy award-winning musical artist who won't go on stage with the rest of the Foo Fighters until everyone has had alcohol and is ready for a laugh. Actually laughing and drinking alcohol. Here to recruit you as a new member of the Foo Fighters is Dave Grohl, everybody. When I heard that, I was like, hello. Alcohol and laughing. Angela Hartnett. It's medicine. Hello.

Speaker 5:
[06:13] Laughter too.

Speaker 3:
[06:14] Yeah. Before and after. Is that true that you like to, is that a genuine thing that we have to laugh for? That's not happening?

Speaker 5:
[06:20] Yes. I mean, I think that, first of all, we've been a band for a long time. It's been 30 years. And so we've kind of grown up with each other and we've been through all of this life together, right? You know, there's some times where that three hours on stage, those can be the most comforting three hours of an otherwise really difficult day. And so the fact that we're always there together sharing this thing, this connection, this bond, there's a lot of joy and then sharing that with the audience. And I mean, it's like you get to experience this communal joy and love of music and energy. The cocktail thing is funny, free show. There was once maybe, I don't know, maybe eight years ago, I had to go get my vocal cords checked out and I'd never done that. And I was like, oh, Jesus, it's going to look like string cheese. I had to go basically with it's a, it was something with my throat that needed to be looked at. And I thought, okay, this is it. They're going to tell me that I've thrashed my vocal cords and I'll never be able to sing again. And the guy sticks the camera down into my throat and he makes, he goes, he's just relaxed. And he'd say, okay, now say E. And I'm going, E. And then he looks at my vocal cords and he goes, he goes, wow, they look great. And I said, you're kidding. He said, no, they look amazing. Do you do vocal warmups? I said, no, I don't. And he goes, okay, do you do like vocal cool downs after a show? I said, no. And he said, well, what do you do before a gig? I said, honestly. An hour before the show, I'll open a beer and I'll start drinking the beer. I might take an Advil because my knees hurt, my ankles hurt whenever I'm old. Then I have a shot of whiskey. Yeah. And then once the beer is done, I'll open another beer. Then we'll maybe have a group shot of whiskey, which we call band prayer, because you sometimes see. So like band prayer, and then someone will say 15 minutes, and I open one more beer and have one more shot, and then hit the stage. And my doctor said, just don't change what you're doing. It's working. And I was like, okay, great.

Speaker 3:
[08:30] And we did it.

Speaker 5:
[08:31] And that's it. And laughter, it's a big part of it. There has to be joy when you hit the stage because you're going to project that to the audience.

Speaker 3:
[08:38] Yeah, so you can sense it and feel it through. That is a fantastic pre-show ritual.

Speaker 4:
[08:42] Yeah, I think that's brilliant.

Speaker 3:
[08:43] Do you have one before you're doing, on the pass, a busy Saturday night at Murano, Michelin star, like go, go, go, what's the pre-gig ritual?

Speaker 4:
[08:53] We have done it when we've done big festivals. When I've cooked with mates of mine, and we're cooking for 200, there's a mate of mine, Mitch, that his pre-cooking is a bottle of Armagnac. And he'll literally, like you'll start in the day at like nine o'clock, you're prepping, he's going, Armagnac, everyone, and he gets the shots lined up. And I like, look, and I said, Mitch, you're about to kill me here. I can't do that.

Speaker 5:
[09:16] Well, you know, it's actually, so when we do barbecue, we make barbecue sometimes. That's a long cook, you know, it depends on what you're cooking, but it's often, it can be anywhere from 16 to 22 hours, where you're basically just tending a fire. You're maintaining a consistent temperature. And so it's mostly about fire management and watching your gauges to make sure that everything stays at that temperature. So you're awake for a really long time. And depending on how many people you're cooking for, maybe it's a hundred. Two weeks ago, we cooked 13,000 meals for homeless shelters all over Los Angeles. We had six gigantic, I'll show you a picture, six gigantic smokers.

Speaker 4:
[09:55] Oh my God.

Speaker 5:
[09:55] It was 6,000 pounds of pork shoulders.

Speaker 4:
[09:59] Wow.

Speaker 5:
[09:59] And to be pulled, to be made into Carolina style sandwiches, whatever.

Speaker 4:
[10:04] Yeah.

Speaker 5:
[10:04] And if there's a hundred people, 800 people, a thousand people in a line, the only thing that's going to get you through that service is a bottle of whiskey.

Speaker 4:
[10:13] Yeah, yeah, yeah. I'm with you now.

Speaker 5:
[10:15] And so you hit the second wind where you're like, all you want to do, you're so exhausted.

Speaker 4:
[10:21] And you're like, let's go.

Speaker 5:
[10:25] And then you're the happiest chef anyone's ever met.

Speaker 3:
[10:29] I love you saying that and Andrew being like, absolutely. I hate it. All serious. Hey, we should talk about as well, just before you came in, we were talking about how we had Josh Homme on. He talked about your barbecue skills. So we want to talk about them. But he said to ask you about the time he fell asleep on a plane from New York City.

Speaker 5:
[10:47] Oh, God.

Speaker 3:
[10:48] And that was it.

Speaker 5:
[10:49] So for anyone who's ever met Josh, Josh is, he's kind of, he can be, he's sort of a large imposing type, right? So there was once when we were on a flight, we were up in like first class or business class, and we're surrounded by all of these businessmen. And I was sitting next to Josh and Josh stays up late. He sits down next to me and immediately falls asleep. All right, so we're on a flight. The first class section is totally silent and Josh has a nightmare. And totally silent businessmen with their newspapers and Josh jumps up and he goes, Oh my God! Oh my God! It was so terrifying. Everybody, and I mean, like, you know, that's kind of a vulnerable space. He has an aluminum tube, 35,000 feet, there's nowhere to run.

Speaker 3:
[11:55] And Josh, of all people, jumps up and scared the f***ing s*** out of the entire first cut.

Speaker 5:
[12:02] So the rest of the flight, everyone was just right next to him waiting for some of his s***. I don't think I ever sat next to him again. I was like, I can't be next to you. And then he went right back to sleep.

Speaker 3:
[12:15] I'm like, you f***. That is so good. God. We always like to start dish with food likes and dislikes. We always ask our guests what they love, what they don't want to eat. And sometimes we get, you know, I like rice or I like chicken. Yours was so incredible and elaborate and specific. Poetic. It was beautiful. OK, this was Dave Grohl's food likes list. Fried chicken with good champagne, Korean bulgogi, poke, pesto, North Carolina barbecue, Maryland blue crabs, mashed potatoes, wood-fired steak, sushi, sashimi, shabu-shabu, curries, cheese, stronger the better, blueberry muffins, German sausage, schnitzel, lamb chops, shawarma, oysters, clams, mussels, stromboli, popcorn, buffalo wings, sundae roast, corn on the cob, cornbread, Mexican street corn, gumbo, coleslaw, grilled asparagus, good bolognese, good chili, good carbonara, fish and chips. That is an amazing list.

Speaker 5:
[13:24] I have to be honest. I was sitting on the couch and I saw the question and I'm like, how do I answer this? So I just started going... It's like I got to the point where I should just say, I f***ing need anything.

Speaker 4:
[13:39] You can feed me whatever.

Speaker 5:
[13:42] But all of those things from very specific reasons.

Speaker 3:
[13:45] I like that you put like good bolognese and good chili because I see things that they're like, oh yeah, I like good. Obviously we do like good. But do you have like a favourite pasta memory? Because I think when you have a good carbonara and I don't know, maybe rum.

Speaker 5:
[14:00] Proper bolognese, for me, growing up, my father was a great cook. My mother and father were both great cooks. And my family's from Northeastern Ohio. So there was a lot of Italian food in Northeastern Ohio and really delicious Italian recipes. So my father had this bolognese recipe. You don't use tomato sauce, you know, it's just paste. And so it's kind of a typical, and I make it all the time and I love it so much with fettuccine. It's my favorite way to eat bolognese. It's butter, it's olive oil, it's pancetta, and then it's onions, soften the onions, and then the carrots and bay leaves, but it has nutmeg. And so as you wind up after browning the meat, you throw in the bay leaves, and then you wind up with red wine and the broth or whatever. But it's the nutmeg that really gives it that, yeah, it really kind of brings everything out. But to me, like, that's my kind of bolognese. I will eat like a red ragu any day of the week, that's great. But like a bolognese that you could make a sandwich out of. You know what I mean? Like that to me is like good bolognese.

Speaker 4:
[15:09] That is, no. I love all the little spices, because the thing we do at Christmas, at Annalini, there's cinnamon in that. And I don't know, and we're from the bologna region up in the hills, and for the love of us, we don't know where cinnamon came into this recipe. This tiny little village. But it's the same as the nutmeg. You know, where would that suddenly come from? This is not a traditional thing. I love that, I'm going to try it next time.

Speaker 5:
[15:27] That's one of the cool things, I think, especially when you're talking about, there's really old traditional barbecue recipes, and they're not complicated. Well, that's a longer conversation, but how these recipes kind of like-

Speaker 4:
[15:40] Evolve.

Speaker 5:
[15:41] Evolve and mutate over time, you know? And then you wind up with something that's a re-imagined version of, it's not unlike rock and roll or music. You know, you go from Chuck Berry, and you wind up with Jimi Hendrix, and then from Jimi Hendrix, you wind up with Radiohead, and then from Radiohead, you wind up with whatever comes next. They're based on the same principle, but it's an evolution or mutation of those things.

Speaker 4:
[16:07] On that note.

Speaker 3:
[16:08] And she's leaving. That's enough of that. Off she goes. She's got a restaurant to run.

Speaker 4:
[16:13] Thanks Dave. That was great.

Speaker 3:
[16:15] I love hearing you talk about food. So you've always enjoyed food and making food and eating food. What was it that do you think instilled that? Because often you find people who do your job of being, a touring musician, a lot of musicians I speak to love cooking because they get to be back home and it's control. The one thing you can't do on the road.

Speaker 5:
[16:34] It's stabilizing.

Speaker 3:
[16:36] Yeah. But did you like food before touring or do you think that touring led to that?

Speaker 5:
[16:40] Well, so my mother was a great cook. She was a public school teacher. So we lived a very simple life. We didn't have any money. Right. And so just enough for my mother to like feed my sister and I. And she was so inventive and so creative with so little. So she could, I swear to you, if she were to make a turkey, we would have, that f*** turkey would last for two weeks. And it was like crepes or it was pasta or whatever. So I basically just ate anything that she put on the table.

Speaker 3:
[17:18] So what do you like when you, because if I've been away and I've been away from home, I always want like a chippy. But is there anything that you have, like you've been on a crazy touring schedule, there is a meal that you're like, that's like my sort of bring me back to myself meal.

Speaker 5:
[17:33] Well, the first thing I do when I come home from being on tour is I like to cook for the family. So I love to get straight into the kitchen and whether it's making a roast over the weekend or it's a pasta, I usually like bring the comfort, like I'm home and I bring the comfort to the kids.

Speaker 3:
[17:52] And do you like, because it is one of those things that you, I mean, maybe you can do on the road. Do you ever say, I need my rider?

Speaker 5:
[17:58] This is hilarious that you mentioned this. Do you know this?

Speaker 3:
[18:00] No.

Speaker 5:
[18:00] Okay, so apparently there is such a thing that artists, musicians have hotel riders. Do you know this?

Speaker 3:
[18:10] Well, I've heard of riders.

Speaker 5:
[18:11] Okay, so there's a backstage rider.

Speaker 3:
[18:12] Yeah, but not a hotel rider.

Speaker 5:
[18:14] Apparently, I've had one for the last 20 years. And I'm like, I had no clue. And so I was like, I thought everybody gets the cheese plate in the humidifier. Like, apparently, that's like specifically, I had no clue, right? And so we were on tour in Australia. We were on tour in Australia. And the person who takes care of that says, yeah, well, you're a hotel rider. It's the bottle of champagne, which I never open. The cheese plate, which I decimate when I walk into the room. And then, I'm f***ing humidifier. And so, which doesn't work. I never even plug it in. And so, for 20 years, this is what we were going on. And she's like, yeah, that's your hotel rider. I'm like, what does that mean? And Rad, she's like, you can have anything you want in your hotel room. I'm like, oh my God. And then I thought, you know what would be amazing? A hot plate, some sort of like portable kitchen, so that I could on a day off can go to the market and buy all of the ingredients to come back to my room and cook my own dinner. And so the next morning she's like, what do you think? I'm like, I just maybe like a Stirnose stove and like a hot plate. And she's like, you can't do that. And then I realized like, you know what? Yeah, I don't want to burn down the hotel with my band in it.

Speaker 3:
[19:38] Yeah, anything but that. Yeah, anything but that.

Speaker 5:
[19:40] So that's what I always wanted.

Speaker 3:
[19:43] The rest of your likes we loved was wine based. So wine, red, Californian, Argentinian, French, Italian, Spanish, Australian and dessert wine.

Speaker 5:
[19:53] I do.

Speaker 3:
[19:54] So what wine do you...

Speaker 5:
[19:55] One of the funny things when you first start, not collecting wine, but realizing like, oh, I'm going to buy my good wine. Yeah. And so you buy a good bottle of wine and you think like, okay, I'm going to save this for a special occasion. And you've come home from the studio and you're like, well, I could have that one or I could have that one. But it's Tuesday night. I probably shouldn't. Oh, well. And then you're like, ah! And you're like, plan the whole thing.

Speaker 3:
[20:23] It's a special day. I can't save it for two.

Speaker 5:
[20:25] So, but I do, I like big full body.

Speaker 3:
[20:29] Big ones. Yeah. I always think as well, I don't know who conned me into this, but every time I'm having red wine, I'm like, healthy. So healthy.

Speaker 5:
[20:36] I think someone, like someone.

Speaker 4:
[20:38] I'm like, let's shake anything.

Speaker 3:
[20:39] Healthy.

Speaker 5:
[20:40] Some doctor, somewhere.

Speaker 3:
[20:42] Your doctor.

Speaker 5:
[20:42] My doctor. My doctor said like, oh, the tannins are good for your arteries and the health and whatever. And it's like, yeah, maybe a glass, not the entire bottle.

Speaker 3:
[20:53] I'm always like, yeah, healthy.

Speaker 5:
[20:55] That being said, this is delicious. Yeah, please.

Speaker 3:
[20:58] On doctor's orders, who are we to argue with Italian doctors?

Speaker 5:
[21:02] Mr. Roth.

Speaker 3:
[21:03] Do you think it's true, Ange? I think it's true.

Speaker 5:
[21:04] I think it's true.

Speaker 4:
[21:05] I think it's true.

Speaker 3:
[21:06] I think it's true. I think it's true.

Speaker 4:
[21:07] I think it's true. I think it's true. I think it's true. I think it's true.

Speaker 3:
[21:10] I think it's true. I think it's true.

Speaker 4:
[21:11] I think it's true. I think it's true. I think it's true. I think it's true. We used to say, I would always say, we're gonna save this now. We have saved every wine from our wedding, because we spent big. But now he's like, just drink the stuff. Why are we, what are we saving it for? So when we have mates round, we have to make sure we open that first, because otherwise we get too hammered, and then we're just going for anything. So you're like, let's have the best wine first, because then we appreciate it. And it doesn't matter what we drink after.

Speaker 5:
[21:36] It doesn't matter. Actually, you know what, there was once when I was invited over to the house of a very famous actor, who I'd never really met before. And so, and I knew this actor liked wine. So I found a cool bottle from Napa Valley in California. It was a winery called Cliff Lady. And this person had named all of their fields after classic rock songs. So all the blends were like Bohemian Rhapsody with like Space Oddity or whatever. But the label was like a martial amplifier and all the knobs are turned up to 11. And I'm like, okay, like it's really good. It's a good read. But I'm like, okay, it's also like funny and whatever. So, nice gift, as a guest. So I show up with the bottle of wine and my host was so kind and says like, oh, thank you so much. And then pulls a bottle from his cellar. And at the time, I was the only person who drank here at this dinner. And so I'm left with this bottle of wine and it's so good. I downed it like a Pepsi. I was just like, and then another bottle arrives. And I'm like, this is great. So I destroy that bottle and I'm like, this is the best wine I've ever had in my life. That's amazing. So the next day, I email my host and I say, thank you so much. It was a great night and that wine, what was that wine? And it was like, it was an O'Brien. It was a Chateau O'Brien. And I don't remember what year, but I'm like, oh, O'Brien, that sounds, and so I thought, let's get some of that for, I had no idea. So I'm like, I said to my wife, I'm like, we should get some of that for the new wine room. So I Google it, holy, I just drank $20,000 worth of wine. I'm like, I was mortified. So I immediately emailed this person. I'm like, I'm so f***ing sorry. And the response was, that's what it's for, right? And I was, I thought like, I'm going to buy cases of this.

Speaker 4:
[23:50] Yeah.

Speaker 5:
[23:51] I did not buy this.

Speaker 3:
[23:52] Not yet.

Speaker 4:
[23:53] A few more talks.

Speaker 5:
[23:54] Those will disappear on a Tuesday night.

Speaker 3:
[23:55] Yeah, yeah, yeah, yeah. No, 20 grand Tuesday, please, no. We should talk about this.

Speaker 5:
[24:02] Yeah, what do we have here?

Speaker 3:
[24:03] Delicious food, what's the right phrase?

Speaker 4:
[24:04] So we have a Spanish style, slow cooked lamb.

Speaker 5:
[24:05] What does that mean?

Speaker 3:
[24:06] Yes.

Speaker 4:
[24:07] Well, it's got sherry in it, there you go. No, no, it's not just that. It just says shoulder of lamb that we've slow cooked. We've marinated it with some lovely oregano, some clear honey and smoked paprika that's been rubbed all over it. Then in the oven with a touch of sherry, I've added a little bit of water so it just really cooks. It's on a bed of oregano and red onions, and I've put some garlic in there as well. So it's just slow cooking for a couple of hours. And then once it's cooked, you just slightly pull it apart and then reduce the sauce so that goes on top. And then we've done some asparagus that are in season now coming in. And then some little roasted potatoes with some comfy garlic and rosemary as well.

Speaker 5:
[24:47] Amazing. This is so delicious. Thank you. So, how, like, okay, so it's slow cooked.

Speaker 4:
[24:55] Slow cooked, yeah, so low temperature, about 140. And for about three and a half hours to four hours, depending on the side. And you've just got to make that it's pulling apart. Well, I mean, you know, it's...

Speaker 5:
[25:07] Is it foiled or not foiled?

Speaker 4:
[25:09] I foiled because then it slightly steams it as well, you see, you know, and then you'll get in all that sort of steaming heat as well, which makes it a big... And that's how I cook things like any slow roast. I always foil to get that.

Speaker 3:
[25:20] Oh, this is a recipe by Jose Pizarro.

Speaker 4:
[25:23] Yeah.

Speaker 3:
[25:24] Right?

Speaker 4:
[25:24] He's brilliant, Jose. He's a great mate of mine and he cooks amazing stuff. So this is his recipe.

Speaker 3:
[25:28] So tell us how we make this slow cooked lamb, please.

Speaker 4:
[25:31] So you take your lamb shoulder. You cover it with some smoked paprika. Nicely season it. Then place it on top of some chopped onions, some oregano into a nice sort of oven tray. And then add a touch of clear honey on top of the lamb.

Speaker 5:
[25:46] Clear honey.

Speaker 4:
[25:46] Clear honey so you get that slight sweetness. And then you've got some sherry to it. And then you foil it really tightly into an oven. So it's slow roast. And then the last 30 minutes sort of take the foil off so you can get that nice crispy notes, reduce the sauce a little bit. And then you want it to pull apart.

Speaker 3:
[26:03] It's delicious. And then the sherry, what are you getting from the sherry?

Speaker 4:
[26:07] Well I think you get that lovely sort of oaky, sort of nutty flavour with it. And I think when you slow roast anything, you need a little bit of moisture in it. When you're doing it in an oven I think you need a little bit of moisture. Because that's going to help create that steam that's going to help it keep moisture in the cooking and then cook it nice and evenly.

Speaker 3:
[26:24] Okay, well if you want to get this recipe, waitrose.com/dishrecipes, you will get Jose's recipe on there.

Speaker 4:
[26:30] The wine we're drinking is a Rioja Reserva, mature Spanish red, which is perfect pairing for rich, slow-cooked Spanish lamb.

Speaker 3:
[26:37] We also have whiskey if you want a whiskey we thought was a dessert.

Speaker 5:
[26:40] I mean it would be rude not to.

Speaker 3:
[26:41] Right?

Speaker 4:
[26:42] Perfect. What's your favourite whiskey, Scott, you Irish whiskey or?

Speaker 5:
[26:46] What I really, really love, I love bourbon. I do. But I also love blended whiskies.

Speaker 4:
[26:53] I do, yeah.

Speaker 5:
[26:55] My favourite, which has been a staple in our band for years and years and years, is Crown Royal. If you've ever come to see us play and you've walked home satisfied, had your world rocked.

Speaker 4:
[27:07] Yeah, definitely. We've done that.

Speaker 5:
[27:09] It's the f*** Crown Royal.

Speaker 3:
[27:14] I'm telling you, it's not me.

Speaker 5:
[27:17] It's got nothing to do with me.

Speaker 3:
[27:20] Dave is here for many reasons. First of all, it's asparagus season.

Speaker 5:
[27:26] Second of all, I finally have someone to celebrate it with. Where have you been all my life? I know.

Speaker 3:
[27:33] We also have a new record from The Foo Fighters to talk about, which is such exciting news that we have brand new stuff from The Foos. Congratulations on this new record. How does it feel to return with brand new music? Is it something that you're excited about? Is it their anticipation? How we feel it?

Speaker 5:
[27:51] So we've been a band a long time. We've made a bunch of records. So this is our 12th record, I think. And you make different records for different reasons and they happen at different times and they have different sounds. But then there's also like different intention and different ambition and things like that. After being a band for so long, there's a different kind of pride, you know? Like, holy shit, we survived, you know? And we're still here making these. And so you'd imagine, you know, maybe it's time for our, like, sleepy, acoustic, claptan phase, you know? Of ballads and shit. And that's just not who we are. So there's this, like, beautiful liberation. And you know what? I'm just going to scream bloody f***ing murder for the most, like, four minutes. And it feels really good. So you shouldn't really release a record until you're entirely happy with it. Or feel, like, fulfilled or satisfied or proud of what you've done. So you kind of can't wait for people to hear it. I'm still surprised that we're still a band. I'm not surprised that we're still best friends. I'm not surprised that, I mean, we've... There are people that we work with, we've been working with for 35 years. And, like, our families and our kids have grown up with each other. And it's like, it really is... It's more than music. It's just a big community of people. And so whenever we do something like this, it's like, oh, great, like, we get to go to Japan again. You know, we get to go play another festival somewhere. And we're genuinely grateful and appreciative for that.

Speaker 3:
[29:27] And then, so the album's out this Friday, 24th of April. It's called Your Favourite Toy. And then there's gonna be also two massive shows, Anfield and Liverpool, which is happening this summer. And that's gonna be part of a tour that goes on way into next year. How does that aspect of your life, you know, feel for you now, you know, in that, you know, this is it, we're packing the bag, you're going on the road?

Speaker 5:
[29:50] I can't wait. First of all, we've figured out a way to do it comfortably. When we were young, we would go out for two and a half months and go home for a week and go out for two months and come home for 10 days and go back. It's not like that anymore. It's like, we'll come out and we'll do maybe 10 days, maybe two weeks, then we go home and we relax and we recuperate and we recharge the batteries and stuff. So it's not as daunting as it may seem. And it's exciting because we go to these incredible places all over the world.

Speaker 3:
[30:19] And then does our whole family go to like, do people be like, oh my god, Tokyo, I'm coming.

Speaker 5:
[30:23] Well, this is the other thing. So, you know, for years when we would do a European tour, everyone would bring their whole families. And so we would have this big plane to ourselves. It had our logo on the tail. It was so rock and roll, like very rock and roll. FF on the tail, big plane. All these kids in the back of the plane, and they're all like watching cartoons and stuff and whatever, and we're all up front just pounding champagne, fried chicken, and doing the whole thing. But, you know, then we would land in like Stockholm, and the kids would get to see Stockholm, or we would land in Milan. And so it really sort of like broadens their whole scope or like idea of everything. So it's really fun. But it's also really fun to like be on stage and you're like killing it, and you're having the best shot as well. And you look over on the side of the stage, and like someone's child has like the headphones, and they're just on the side of the stage like. So because they don't care. They could give a shit, they don't care.

Speaker 3:
[31:31] Really don't care. They're like this again.

Speaker 5:
[31:32] No difference.

Speaker 3:
[31:33] They're like, I want a smoothie.

Speaker 4:
[31:38] I want a kitchen check.

Speaker 5:
[31:41] I love that.

Speaker 3:
[31:42] I love that. And then are you a band that will go out and like, you know, do things, see things, be like, oh, we've got to go to this restaurant, we've got to go and see that exhibition. Well, we've seen it.

Speaker 5:
[31:52] Well, it depends. I'll tell you what we are big on is band dinners. We love to have dinner together and we do it on every, almost every day off. And sometimes it's full band and crew, so it's 25 people. Sometimes it's maybe four or five of us, but it's one of our favourite things to do. Wherever we are, we find a good restaurant and we go and we sit down, we have a good bottle of wine and we have a dinner and then we go to sleep and get rest and the next day we rock the f***ing house.

Speaker 3:
[32:21] Yes, come on. Fun.

Speaker 4:
[32:23] But that follows what you said about your mother, like sitting around the table and sharing together. And when you talk about a family and you sort of see that, because there are bands that some of the members, you can tell, aren't getting on. And you sort of see it a bit when they perform.

Speaker 3:
[32:36] Like who?

Speaker 4:
[32:36] Well, I'm not going to say. Anyway, but...

Speaker 5:
[32:39] All the ones that you think are like that are like that.

Speaker 4:
[32:42] But you know, you don't see it when you see you guys. We went to Glastonbury and you're so close. You're seeing the eye contact between the people playing. You know, someone's looking over and sort of, you know, they're responding to each other. And actually the best bands in a way, they're obviously playing to the audience, but they're in their own world. They're actually playing for each other. And now I think it's when it becomes magical.

Speaker 5:
[33:02] And it humanizes it.

Speaker 4:
[33:03] Yeah, of course it does.

Speaker 5:
[33:05] My kids who play music and one of the things that they're inspired by is the human element of music. God, there was once where I went into the studio with David Bowie. He was recording this 25 years ago, 26 years ago. And I had just seen him perform at like a V Festival or something like that. It was like Prodigy, David Bowie, and we happened to be on Bill. And I was standing in the photo pit and he was right there. He was right above me singing. And it was just like, it was other worldly. I mean, it was like a religious experience. I was just like, he's an angel. This is amazing. And I told him when I met him in the studio, I said, I just saw you like, it was such a trip to see you like in human form right there, right in front of me. And he says, what did you think? What did you feel? And I'm like, oh, f*** them. So the first thing that come out of my mouth, like an idiot, I said, well, the first thing I noticed was all of your imperfections. I backpedaled so fast. I don't know how I got out of that one, but I was like, I would never say that to anybody.

Speaker 3:
[34:26] Let alone David.

Speaker 5:
[34:28] Is that horrible?

Speaker 3:
[34:29] Yeah. I feel like he might have liked that though. Yeah. I think he would have liked that. It's funny when you meet someone like David Bowie, like an icon, and you're like, I love that. Well, yes, obviously.

Speaker 5:
[34:40] Well, you know, obviously.

Speaker 3:
[34:42] So maybe he would have liked.

Speaker 5:
[34:43] Maybe, but here's the crazy thing, and I'm actually just putting this together right now. That day, we were recording a song for his guitar player, Reeves Gabriel's solo project. And I was just called in because they didn't have a drummer. And it's like, do you want to record a song with Bowie? I said, absolutely. So I got there, we have that conversation. He comes in, he's got this like big bag, and he sits down on the floor, and kind of cross-legged on the floor. He starts pulling out all of these magazines and postcards and photos, and he lays them out across the floor, and he grabs a notebook. And he had no lyrics. And he just sort of sat and looked at all these things. And he wrote this song. It was called, I'm Nothing Without My Face. And so he writes it out, like this, and then it's time for him to do his vocal. He goes into the vocal booth. I swear to God, he has one take. And there's no, I mean, like his voice, it's the voice. There's no effect. It's just exactly like this. You get chills. You're like, oh my God, that's the most reassuring, beautiful thing. This is real, you know? And then he leaves, and we're just all so blown away. We're loading up all the equipment to split, and I'm loading up the drums and stuff, and I look and there's the music stand. And the lyrics are still on the music stand, and it says, I'm nothing without my face. And he had drawn a self portrait in the corner, in this sort of scribbly sketch, where one eye was sort of big, and the other one was small and spiky. And I'm looking at it, and me and the other guys in the band were all looking at each other like, who's gonna take that? My sister was the one that turned me on to David Bowie when I was maybe 12 or 13, so I snatched it. And I framed it, and I gave it to my sister for Christmas. And she just gave it back to me in my closet. And it's funny because I never considered this until just now that that conversation that we had when we first sat down in the studio, maybe that was the response to...

Speaker 4:
[36:40] What you said, yeah, like imperfections.

Speaker 5:
[36:43] That's weird. Oh, wow. Wow. Just another Tuesday night in the studio.

Speaker 3:
[36:52] How do you want your whiskey? Do you want it on ice? Neat. Okay, neat. Okay, we're going in, Ange.

Speaker 4:
[36:57] Going in.

Speaker 3:
[36:59] What are you doing after this, Ange?

Speaker 4:
[37:02] I've got dinner plans, but that's fine. Who is? Well, for ages.

Speaker 5:
[37:04] This is my last one of the day, so I'm in heaven.

Speaker 3:
[37:10] Okay, neat.

Speaker 5:
[37:11] How do you get them so crispy?

Speaker 4:
[37:13] Hot oil. You know that. I'm just asking, come on.

Speaker 3:
[37:16] Oh, the Jameson's.

Speaker 4:
[37:17] Yeah, really hot olive oil. Then when it's hot, straight in and don't play with them. I bet in barbecues, people who don't know about barbecues play with stuff too much.

Speaker 5:
[37:27] We have.

Speaker 4:
[37:27] You've got to let it do its thing.

Speaker 5:
[37:29] We have a saying in barbecue. If you're looking, it ain't cooking.

Speaker 4:
[37:39] You're always fiddling. Are you a fiddler?

Speaker 5:
[37:41] No.

Speaker 4:
[37:42] No.

Speaker 5:
[37:43] On the barbecue.

Speaker 3:
[37:43] Wait, what are we doing? It's a very personal question.

Speaker 4:
[37:47] I'm an ice cube. Is there any ice cube?

Speaker 3:
[37:48] Do you want an ice cube?

Speaker 4:
[37:49] Please. Yeah, I can't.

Speaker 5:
[37:51] No, I don't like to mess with it.

Speaker 4:
[37:53] Yeah. That's fine.

Speaker 5:
[37:54] I open up a little bit because I mean, the most important thing is maintaining that consistent temperature. Yeah. In order to do that.

Speaker 4:
[38:00] You got to check it every now and then.

Speaker 3:
[38:01] Why do you love barbecue?

Speaker 5:
[38:04] This is really funny, actually. Okay, so I grew up in Virginia. Northern Virginia, just outside of Washington, DC. There's always barbecue around. When Nirvana got popular, my father told me, listen, buy a house, don't be stupid, don't waste the money. I was living in Seattle at the time. I was living in Seattle at the time. So rather than buy a house in Seattle, which would have been worth a fortune, I bought a beach house in North Carolina. That's when I really became obsessed with barbecue. Carolina barbecue. Because also barbecue is really regional in America.

Speaker 4:
[38:40] In America, yeah. In the South, totally different.

Speaker 5:
[38:43] I mean, you've got like Kansas City, and that's kind of a sweeter. Sometimes there's a dry rub. Texas is just salt and pepper. That's basically it. It's almost like music, where Chicago is famous for the blues. Nashville is famous for country. Seattle is famous for underground rock and stuff like that. So the regional aspect of music and food, I think is so cool because there's something about the environment that influences those things. It's like an accent. So I got really into that. So about 12 years ago, I broke my leg. I fell off a stage and was incapacitated. It was bad. At the end of that tour, we made this EP that was for free for our fans. There was this one song that was called 7 Corners, that we've been working on for 25 years. And I said, hey, maybe we should do 7 Corners. And Taylor, our drummer, says, dude, you're not going to finish that song. You've been working on it for 25 years. I'm like, no, I can do it. He goes, how about this? Each one of us will give you a thousand bucks if you finish that song. And so I say, well, I don't even care what it sounds like now. I'm going to get $5,000. So I finished the song and then we had one more trip to Europe and our tour manager comes in, first day of the last trip, and he goes, okay, here's everybody's per diems for the tour. It was $1,000. And Taylor says, everybody has to give their thousand bucks today because he finished the song. So I'm like, this is great. Except for Nate, our bass player. He goes, I got you something. And it was a big green egg. Smoker. I sit down with this thing and I start to learn to barbecue. And then you make that first like rack of ribs or something, a brisket that's actually good. And you're like, I'm a chef. The six months leading up to that, the kids are like, daddy, no more ribs. No more ribs, please. No more barbecue. But then you get it right. So then you decide like, well, let's invite some people over. And so the parties get bigger, then the smoker gets bigger. So now you're like going from the big green egg to one that's like the size of the table. And they're like, that's not big enough. And so you start kind of upping your game. And around that time, I started, I was cooking for charities and things like that. But in Los Angeles, I noticed like the homeless population was growing and there were more and more people on the street. And you can cook for a charity fundraiser and raise a bunch of money that's gonna go to an organization. Or you can just pull up your smoker and cook a ton of food and give it to the people. So there was a place down the street from where we have our studio. It's a shelter that was a, it was an old roller skating rink that they turned into this facility that was like, basically you can come in and you can have a warm place to sleep and you can have a good meal, but we're gonna help you get back on your feet so that you can get back to life and have a beautiful life. And so we literally were like, I knocked on their door, like, hey, we can cook for like five or 600 people. So we set up in the parking lot, we started doing that. So then I established this relationship with these people called Hope United. Now those smokers, I should show you what it looks like.

Speaker 4:
[41:50] Yeah, I wanna see the size of them.

Speaker 5:
[41:51] So this is what it looks like when you're cooking for 13,000 people.

Speaker 4:
[41:55] Oh my God, they're like mini trains.

Speaker 5:
[41:58] It looks like a train.

Speaker 4:
[41:58] Yeah, it does, they're huge.

Speaker 5:
[42:01] In doing that, you know, like there's a lot of people, they're gonna have a good meal tonight.

Speaker 4:
[42:06] Yeah, of course, yeah.

Speaker 5:
[42:07] And so it's just a challenge of like, okay, so you do this thing and you have this tool or whatever, like just do it.

Speaker 3:
[42:14] Yeah.

Speaker 5:
[42:14] And that's where it came from.

Speaker 3:
[42:16] I love that. Well, cheers to that, Dave.

Speaker 5:
[42:18] Cheers.

Speaker 3:
[42:18] Come on.

Speaker 5:
[42:18] Wait, cheers, cheers, cheers. Okay, I'm going straight here.

Speaker 3:
[42:22] The whisky that we're having, delicious, Jameson's Triple Triple, which is Triple Distilled Triple Cask, Bourbon Sherry and Chestnut.

Speaker 4:
[42:29] It's delicious.

Speaker 3:
[42:30] Irish Whiskey.

Speaker 5:
[42:31] So what would a British barbecue be?

Speaker 3:
[42:33] Just, well, my memories of a barbecue, not maybe not now, but I think growing up, it was a bit shit.

Speaker 4:
[42:39] We definitely got better.

Speaker 3:
[42:41] I mean, I'm like, you don't say. Sausages, burgers, no big bits of meat.

Speaker 5:
[42:49] So in America, in the last 10 years, there's been this sort of like barbecue resurgence or where there's television shows.

Speaker 4:
[42:55] Oh, yeah.

Speaker 5:
[42:56] And there are competitions, like pitmasters or something like that. There's all these people like they're like competing to have the best barbecue. And I don't see barbecue as a competition thing, right?

Speaker 4:
[43:09] I think it's a person thing.

Speaker 5:
[43:10] I don't want to put my mom's quiche against your mom's quiche. There's another way to say that.

Speaker 3:
[43:26] I was before thinking, before you guys came in, about the relationship between you had a great chemistry with Josh Homme, of course. I was thinking, maybe Dave and Angela are kindred spirits.

Speaker 5:
[43:39] Oh, you know, someone said that to me before I walked in this room.

Speaker 4:
[43:43] What did they say?

Speaker 5:
[43:44] They basically said, you guys, you're very much alike. I was like, I am? Really? And then I heard you laugh. I was like, here we go. Here we go.

Speaker 3:
[43:52] Here we go.

Speaker 5:
[43:54] Sister from another mother.

Speaker 3:
[43:55] Here we go. Here are the things. You both think everything is better with butter. Yeah, of course. That's just correct.

Speaker 5:
[44:01] That's correct. Even my kids say that.

Speaker 3:
[44:03] Yes.

Speaker 5:
[44:03] Like from a young age, I always say everything's better with butter.

Speaker 4:
[44:07] I literally say those words.

Speaker 3:
[44:09] You both have fantastic hair.

Speaker 4:
[44:11] Oh, thank you.

Speaker 3:
[44:12] You do. Yeah. Thanks very much.

Speaker 5:
[44:14] You think?

Speaker 4:
[44:14] I do like your hair. I feel like you're braiding it.

Speaker 5:
[44:17] I feel like maybe we have the same haircut.

Speaker 4:
[44:20] Yeah, maybe.

Speaker 3:
[44:22] Mine can, yeah. Dave, you have described good drumming as feel. Angela, you said that about cooking before. You've been like, you just do it or you reduce it. You just feel it.

Speaker 4:
[44:33] Yeah, yeah, that's true.

Speaker 3:
[44:34] Common thread. Dave, you've performed for Paul McCartney. Angela, you've cooked for him.

Speaker 4:
[44:40] I have, yeah.

Speaker 3:
[44:41] Let's just round up. You're both best friends at Paul McCartney.

Speaker 4:
[44:45] If only.

Speaker 3:
[44:45] But this is the thing that I love. You have both said that you want to tap dance. Oh. I don't know when I said that.

Speaker 4:
[44:57] I can't believe you said that. I haven't got a tap shoes today, David. Otherwise, I'd do it.

Speaker 5:
[45:03] Well, here's what's sad. I do and I still haven't done it. So, this goes back a long, long time. Where, oh my God, this is maybe 35 years ago, I thought, well, I could do that. I mean, I have rhythm and I'm ambidextrous or whatever. I can probably pull it up. And I'd always heard, and I don't know if it's true, that the first drummer to use a double kick drum set was like a tap dancer.

Speaker 4:
[45:33] Oh, my whole sense, yeah.

Speaker 5:
[45:34] And so I thought, well, shit, I want to try that. Someday, and someone for my birthday gave me the shoes. And I remember putting them on and like click, click, click, click, click, click, click, click, click, click. I immediately turned them off, took them off. I had to turn them off. I took them off because I thought like, okay, if I'm gonna do this, like this has to be like a next chapter. I want this to happen when it's time. Basically, I want this to happen when I have nothing else in my life. I don't like that. At some point when it's like, God, what else is there to live for?

Speaker 4:
[46:09] Let me get those shoes. That's why we can go dancing around them.

Speaker 5:
[46:14] I know, it's a bit tango.

Speaker 4:
[46:16] Wow. Why did we get onto that?

Speaker 3:
[46:18] You wanted to tap dance?

Speaker 4:
[46:19] I think I've seen something. I just think being able to dance really well and properly, I think it's an amazing skill. Agreed. I'd love to be able to do it properly. I mean, I've got rhythm. I can dance. I'm still all right, I don't know how and stuff. But I'd love to be able to learn that. And I just think that's sort of beat, you know, doing it quickly. How about this?

Speaker 5:
[46:37] I'll give you drum lessons.

Speaker 4:
[46:38] Yeah.

Speaker 5:
[46:39] And then you take those drumming skills and you parlay that into tap dancing. And then you teach me to tap dance.

Speaker 4:
[46:47] It's a deal. Shake on the whiskey.

Speaker 5:
[46:49] Cheers.

Speaker 3:
[46:49] There you go. That's the show I want to see.

Speaker 5:
[46:52] We'll see you in 30 years.

Speaker 3:
[46:53] Yeah, brilliant.

Speaker 4:
[46:54] Yeah. He's got a tour to do.

Speaker 5:
[46:56] I'll be 87 years old.

Speaker 3:
[46:57] I'm ready. I will be waiting. Dave Grohl, are you ready for your fast food quiz?

Speaker 4:
[47:03] 100%.

Speaker 3:
[47:04] Okay. Tell us your favourite way to eat eggs.

Speaker 5:
[47:07] Scramble.

Speaker 4:
[47:08] Favourite sandwich filling?

Speaker 5:
[47:10] I would have to go with roast beef.

Speaker 4:
[47:12] Roast beef. Nice.

Speaker 3:
[47:13] And what is your favourite herb?

Speaker 5:
[47:15] I would probably say rosemary.

Speaker 4:
[47:17] I like rosemary. What's the dish you miss most when you're away from home?

Speaker 5:
[47:22] I would probably say my wife's pork chops. She makes a good ****.

Speaker 4:
[47:30] Yeah, nice.

Speaker 3:
[47:31] Dave Grohl, what is the best item to barbecue?

Speaker 5:
[47:35] I'm going to go, generally, pork. If you need a... Do you want to be more specific?

Speaker 3:
[47:42] I do.

Speaker 5:
[47:43] I would say ribs.

Speaker 3:
[47:45] Yes.

Speaker 4:
[47:45] Ribs. And what's your favourite barbecue utensil?

Speaker 3:
[47:48] Oh, it's personal.

Speaker 5:
[47:50] Uh, basically just a kitchen towel.

Speaker 4:
[47:53] Okay.

Speaker 5:
[47:54] So a kitchen towel can really come in handy. Cause like I said, if you're looking, it ain't cooking.

Speaker 4:
[47:59] Yeah.

Speaker 5:
[48:01] So when it comes time to open up your 300 degree smoker door, you grab your towel and you do that.

Speaker 4:
[48:08] Yes.

Speaker 5:
[48:08] And you're going to pull a rack out and then you're going to move things. It's the one thing that you need.

Speaker 3:
[48:14] Actually.

Speaker 5:
[48:15] Beyond the gloves and beyond like, cause you're not really messing with anything.

Speaker 4:
[48:18] Yeah.

Speaker 5:
[48:19] And so, yeah.

Speaker 3:
[48:19] Finally, what would you say is the best dish from your childhood?

Speaker 5:
[48:24] I would say steamed blue crabs, Maryland blue crabs with old bay seasoning.

Speaker 4:
[48:32] Oh, I love old bay seasoning.

Speaker 5:
[48:33] Which is, you know, the boil, it could be anything from beer with lemons and old bay and stuff like that. But once the crabs are steamed, then you've got a long table that you just put newsprint over the whole table. You get like a bushel of crabs. All seem, and you just dump them out around the table, and you have 12, 15 people sitting around the table just picking crabs for hours, and hours, and hours, and you just drink beers, and you tell stories, and you maybe like you throw a couple of some corn cobs and things like that in there, maybe some potatoes, but it's more of a communal conversation meal, that that is like my number one favourite thing. I could do, I mean, you go home smelling like a corpse. Yeah. It's disgusting, but I could spend, I could eat 25 crabs in that way. I'm not even kidding. Plus there's so much salt, like the salt is just like, oh, then you're pounding cheap beer and then the salt and the herb. And you wake up the next day and your feet look like Fred Flintstone. It's like, oh my god. But it's my, it is really my favourite meal.

Speaker 3:
[49:48] Dave Grohl, we come to the end of the show question for your chance to win. This Waitrose goodie bag, we've done the big shot for you. For you. All you've got to do is...

Speaker 4:
[49:57] Sorry. It's very dodgy, this trolley.

Speaker 3:
[50:00] It's a new trolley, everybody.

Speaker 4:
[50:01] And it's two wheels.

Speaker 3:
[50:02] It's a new trolley. All you've got to do is answer this question.

Speaker 5:
[50:06] Oh, jeez.

Speaker 4:
[50:06] Oh, jeez.

Speaker 3:
[50:08] Hi, Dave. Thanks for coming on Dish.

Speaker 5:
[50:09] You're welcome.

Speaker 3:
[50:10] Truly one for the books. Love it. To win the Waitrose goodie bag, we have one simple task. Could you take a trip back in time to the first instrument you ever played? The trombone. Oh. Could you play as a tune?

Speaker 5:
[50:24] On a trombone?

Speaker 3:
[50:25] Yeah. I mean, we have one.

Speaker 5:
[50:27] Yes.

Speaker 3:
[50:27] We have one.

Speaker 5:
[50:28] No, you could not.

Speaker 3:
[50:29] I'm going to get my trombone.

Speaker 5:
[50:31] Get the f*** out of here. Come on. Oh my god. I haven't done this, I think. First of all, you're left-handed.

Speaker 3:
[50:41] Yeah.

Speaker 5:
[50:41] Okay.

Speaker 3:
[50:43] I've never seen that trombone in my life.

Speaker 5:
[50:45] Okay.

Speaker 4:
[50:45] Okay. Here we go.

Speaker 5:
[50:46] I don't know if I can do this.

Speaker 4:
[50:46] Okay.

Speaker 5:
[50:47] I literally haven't done this since I was eight years old. And I stopped playing it for two reasons. It was hard to carry to school and I was not going to get any chicks.

Speaker 3:
[50:56] No, unfortunately not. Okay.

Speaker 5:
[50:58] Okay.

Speaker 3:
[50:59] Let's now enjoy. Dave Grohl on the trombone.

Speaker 5:
[51:02] For the first time in 50 years. Yes! Glad I gave that up.

Speaker 3:
[51:35] Oh, I love that Dave Grohl playing that trombone on the brand new Foo Fighters album out this Friday. It's a trombone. There's no trombone. And Dave, that was so fun. The goodie bag is yours, of course. Random applause, let's give it up for Dave Grohl, everybody.

Speaker 1:
[51:52] Thank you, Dave.

Speaker 3:
[51:57] A massive thank you to Dave Grohl for joining us on Dish.

Speaker 4:
[52:01] Yep.

Speaker 3:
[52:01] Now, we should be honest and...

Speaker 4:
[52:03] Always, Nicholas.

Speaker 3:
[52:04] Always. And let you know that we actually are pre-recording this section. I have it written here on this card. It says, because, quote, there's a hunch that alcohol would be involved in the recording. So this is the team thinking that we'd be a mess after brushing shoulders with Dave Grohl.

Speaker 4:
[52:24] I know. No faith in us, Nick.

Speaker 3:
[52:25] No faith. Don't be so ridiculous. So, yeah, okay. But massive thank you to Dave Grohl. I presume it was good. I presume he was funny and charming as ever.

Speaker 4:
[52:37] Let's hope so.

Speaker 3:
[52:38] Before we go, we've got an email from Caroline, from North Carolina. She loves Dish. And she says, hi, Nick and Angela. For Valentine's Day, I made Angela's one pot spiced chicken with saffron rice. The same recipe she made for Nick Mohamed years ago. And it was amazing. My husband Abel said it was the best thing I've ever made. This chicken gets so much press. Love the chicken. So much love. I've attached some photos of our meal, along with a photo of Abel doing a break dance move. We've been together 12 years and have never seen him do that before tonight. Perhaps Angela's chicken brought out those moves. Send in love from the South and keep up the great work. Thank you, Caroline. Yeah, so I've got the pictures here. That chicken, people love that chicken. It's so good though, I've done it. So here's the start of the night, having a little candle there. There's the chicken with rice. Perfect, with some nice greens, fresh herbs.

Speaker 4:
[53:32] Very nice.

Speaker 3:
[53:34] There they go, sitting down for their meal together. Bottle of wine, a bit of chicken.

Speaker 4:
[53:39] Oh my God, he is doing it.

Speaker 3:
[53:40] Here's Abel, all of a sudden being like, I know, I'll stand on my head. So there he is. So that's what your meal is.

Speaker 4:
[53:47] Kicking dust to people.

Speaker 3:
[53:49] Quite impressive. Well, thank you Caroline and thank you Abel. If you do want to get in touch with this, you can of course email us dish at waitrose.co.uk. That is the way to get in touch with us. Send us your breakdancing moves. All right, well thank you for watching. Thank you for listening. We will see you next week for more. If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish.

Speaker 4:
[54:20] If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes. Dish from Waitrose is a Cold Glass Production. Waitrose, the home of food lovers.