2: "Tomorrow" (S3E1) + Sydney's Boursin Omelet

[00:00:00] Hey everybody and welcome to our podcast. I'm Lucy. And I'm Peter. And this is Let It Rip, The Bear Cast Episode 2. This episode we're covering the Bear Season 3 Episode 1 Tomorrow. I would say we've had a pretty bear appropriate start to this podcast wouldn't you Peter?

[00:00:39] Well, we've just spent the last hour dealing with the fact that one of our microphones inexplicably broke. Trying to find a solution, shouting at each other a little bit, crying a little bit and now we're on air as though nothing has happened. Serving great audio sandwiches.

[00:00:55] But we got you out of the fridge. We did get me out of the fridge. If the sound is a little off today the reason is that we are recording through my laptop while we wait for my microphone to

[00:01:04] get fixed. So there we are. It's kind of nice that the microphone actually the microphones are still here and they're looking at us. They are. They're looking at us quite judgmentally. I think

[00:01:14] one looks like Joe McHale. Yeah. It just said fuck you to me. It did. That was really mean. It did. But you know what? Because it's not working, it was embarrassingly quiet and we felt a bit

[00:01:23] sorry for it. We did. It was pathetic. Yeah. Oh man. Anyway, we're here. We are. We're here and we're ready to talk about the bear season three episode one tomorrow. The bear is back.

[00:01:34] Yeah. What do you think? It was kind of neat. It was so neat. It was. I liked that they were a little bit experimental for that first episode. I thought it was really fun. Yeah. It felt

[00:01:45] like the show's leveling up a little bit into a different place. It feels like they're in that nice space where they've got all that hype out of the first two seasons and in this episode, they're using that to be a little bit experimental and a little bit bold.

[00:02:06] That's kind of cool. Yeah. And you know, will it be that way all the way through the season? I imagine lots of people listening to this may already know because all of the episodes

[00:02:16] were dropped all at once. Yeah. You and I are diligent or you and I are stubbornly watching it one episode a week, not because we can't watch it the right way. It's just that we can't record fast

[00:02:31] enough to keep up with everything appearing instantly. Yeah. I think that might actually be a good place to start for those of you who've just joined us. I don't know that we

[00:02:39] laid this out properly last week, but the way we're going to approach it is we will be covering season three week by week as though it were dropping weekly. We understand that some of you

[00:02:48] will have binged it. You lucky devils. I would love to have done that, but in the interest of spoilers and taking each episode as it comes, we're going to do it piece by piece. When you're sending in

[00:02:58] feedback, if you could be aware that we may not have seen as far ahead as you, so if you could be cognizant of spoilers, that would be great. The other thing this impacts that

[00:03:06] we had a discussion about today is whether or not we'll be sharing news about Bear. At the moment, because the season has just dropped, headlines are pretty full of spoilers. So we've opted not to share regular news about the Bear unless there's something really obvious like someone

[00:03:20] wins an Emmy or there's a news about further seasons or a cancellation or something like that. Heaven forbid, we will share that kind of thing, but week to week, we may not go into as much

[00:03:30] detail with the news just to protect ourselves from being spoiled about what's ahead. Yeah, and I think that's not to say that we won't go outside the episodes. We'll certainly be having look around for interesting facts and trivia about the show, but probably steering further away from

[00:03:48] news about what's coming in the future, at least until the end. However, there is something that's kind of cool about that for all of you listeners, which is that we will no doubt speculate about the implications of things or how the season is going to go.

[00:04:03] Get it wildly wrong and you'll be able to sit there and go, no, you dumb-dumbs. Yeah, you absolute idiots. What are you talking about? Yes. So savor that. Do savor that. My latest batshit theory is that Joel McHale doesn't exist. You know, someone's got to not exist.

[00:04:18] I think it's him. I think he's a figment of Karmie's imagination. That's it. That's the podcast for today. We're done. Yeah. He's a figment of Karmie's imagination. Karmie was never traumatized by a bad chef. He's just a little bitch. Yeah, he's just a little bitch. 10 out of 10.

[00:04:33] Yeah. That's our takeaway from season three so far. That's our critical overview. So this episode, we're going to be talking about the episode tomorrow and we are also going to be sharing with you our attempt at making Sidney's omelette from the end

[00:04:48] of season two. So that will be something that comes up later in the podcast for your enjoyment. And we have been lucky enough to get some listener feedback. So we'll also be sharing

[00:04:58] that before the pod is out. Yeah. That's kind of cool. Thank you, everybody who left feedback. We're barely up and running yet. We haven't actually talked about this season and it's kind of great that people have been in touch.

[00:05:11] It's so nice. It's so nice. So we're looking forward to getting to that. All right. So let's talk about this episode. Do you want to go first with one of your points? Yes. Yes, I do. And that means I can get in early.

[00:05:23] Yeah, you can get in early. And talk about montages. Oh, we need a montage. Tell me about montages. So obviously that's the big thing about this episode is the entire thing is a montage. Yeah.

[00:05:38] And I'd, you know, if we were doing news, maybe we'd have read an interview where someone spoke about it. But the thinking behind that was, but because we're not, it's just us shouting

[00:05:48] into the void here. Yeah. I don't think you and I are aware of another show that has done an entire episode as a montage. And in fact, something I noticed because although we're not watching ahead,

[00:06:03] we can see the episode times and a relatively long episode for this season at 37 minutes. And I think it's not unfamiliar in a show that you'll have clips from the previous season or season to get you back up to speed. Yeah.

[00:06:23] And I don't know about you, but for the first few minutes I was sitting thinking, that's what we're getting here is we're getting warmed up before we get into the episode.

[00:06:30] Yeah. And it was only as time went on and I think you said it before I'd worked out that it became apparent that they were doing the entire thing. And that was nice because I kind of settled into it at that point.

[00:06:42] Yeah. And that was something I think I appreciated when we did our rewatch as well because I think the one downside of doing something quite high concept like that was I think for maybe the first 15 minutes on the first watch,

[00:06:54] I was sitting thinking, right, okay, when's the episode starting? But actually, no, it was really nice and it meant that for a lot of the episodes you were watching scenes with no dialogue, no very muted audio sometimes, just music and just learning to understand overwhelmingly Karmie.

[00:07:18] Yeah. And in a sense we were doing a classic sports training montage in some ways, but it did stick out to me a little bit that when I say they were being bold with the format,

[00:07:32] admittedly, I don't think they were quite brave enough to just purely do a Karmie montage. They did dip away from that to check in on most of the other characters that you're really interested

[00:07:44] into, to at least some extent. Yeah, I agree with that. Did you look up a definition of a montage? I did. Then I didn't note it down. So I will tell you what I remember from reading Wikipedia.

[00:07:56] Please do. Please do. You know I'm a fan of Wiki, show out to Wikipedia. Apparently there are two schools of montage. Yeah, apparently there was, presumably maybe there is, a Soviet school of montage that was more structured, more formal and there was a Hollywood

[00:08:19] style of montage which Wikipedia described as more romantic. Obviously slipping into the column trail a little bit. I was going to say that doesn't sound like a very well formed Wikipedia

[00:08:29] entry if you ask me in my professional opinion, but anyway go on. Of course that takes you down that okay what are the traditions of montage and film and the one we all know and recognize

[00:08:41] is the sports montage. It's rocky. It's Team America. And Team America, yes absolutely, which I think is actually borrowing a joke from an episode of South Park. I believe you actually scripted a montage for this episode, but due to our technical difficulty

[00:08:58] we were unable to stage it in the way that you'd hoped. We'll never get to do it. No, we might do it as an out cut for devoted listeners. We'll do that in the box set that's

[00:09:08] released of this. Yeah, we need to save Jason and he'll do some voice work with us for it as well. Yeah, well another thing to say about the montage of course was they got in some cameos.

[00:09:16] I love that segue. Jason, John, Malini same. Yeah, they got some cameos. I did think there was a little bit of oh so you couldn't afford Sarah Paulson for this episode, but no I think they

[00:09:29] worked. I think they worked. Yeah, yeah and they got John Berthal back? They did get John Berthal back. I am reticent comment on the appearance of anyone, but I did feel he looked older than

[00:09:38] he has done in previous incarnations. Not you know, I always enjoy looking at John Berthal, but yeah, he was definitely looking a bit rougher than I had anticipated. But maybe a good

[00:09:50] reflection of where he is at his journey when we see him in this montage. Well yeah, I think we'll give them a pass because presumably some time actually has gone by and I think we will anticipate

[00:10:02] that John Berthal isn't very well at that point. Yeah, I suppose the memories we see of him before that point are all prior to his kind of breakdown. Yeah, we don't have a perfect

[00:10:13] timeline of the bear that I am aware of but if I followed it correctly, we see John Berthal while Carmi is at Noma. Yes. That's quite early in Carmi's journey isn't it? Because he talks

[00:10:30] no, he talks about Noma and fishes. Yeah, so he talks about feeding me invisible cat. Well my point, first point was really about the art of the episode. Go on. Which I called a meson

[00:10:43] plus of memory. My goodness. I know that English degree not wasted, right? I think the episode makes the most sense when you consider how your brain works. How my brain works? No, one. One's brain works with memory because memory isn't linear. Today you'll have thought about

[00:11:04] hundreds of things that have happened in the past and that you remember from various stages in your life but you don't think about them as a narrative. You think about them in flashes,

[00:11:12] you think about like a sound or a smell or a thing reminds you of somebody, an object like reminds you of a person, place or thing. There's no necessary rhyme or reason to it

[00:11:24] and what we saw in this episode was the way that disjointed memories can actually be connected and lead you to a final point which for Carmi is the creation of what I assume is a new

[00:11:34] non-chaotic menu for the restaurant. I think, and this is going to be one of these points where we speculate and you, our listeners could laugh at us. Yeah, not knowing. We were both

[00:11:47] convinced at the end of this episode that what we're seeing is the genesis of a menu that we will then see in episode two. So I look forward to finding out whether we'll be seeing Humble Pie about that. We'll be going to watch that episode immediately after recording

[00:12:00] this, I would imagine. Good point. Good point. The shame will come soon. By the way, I'm really flattered by how you think my memory works. Oh, how does your memory work? I think I'm just

[00:12:08] lucky to get home at the end of the day. You did confess the other day that you sometimes walk to our old house rather than our new house. I mean, they're two streets away

[00:12:18] from each other, so it's not that bad but it's still, I would say, worrying. I still forget to turn left sometimes. Yeah. Yeah. On legs as well. It's not like I'm going fast and missing the

[00:12:28] turn-off. So this is a montage of your mind what would we be looking at? Just the cats probably. Right. Well, cats and dinner. So there would be food. Moving on. Everything that we see

[00:12:42] seems disjointed but kind of fixes together in the end and one of the things I think makes the art of the episode so good is the music which is done by Trent Reznor and Atticus Ross who

[00:12:53] have both been involved with Nine Inch Nails. I recently watched the film Challengers, the kind of sexy tennis film with Zendaya and the guy who played Prince Charles in the crown in it.

[00:13:04] Don't know that I loved the film but I loved the music. The music was intensely good and it turns out that was also Trent Reznor and Atticus Ross so they're really carving out a space for themselves with really high-profile soundtrack music. I know they won awards for

[00:13:17] the social network. They did Girls, The Dragon Tattoo. I did read one article by Saloni Gajar at the AV club which I'll link to in the show notes and I'm going to quote from it because he,

[00:13:29] they said a lot of things that I kind of haven't quite articulated about the episode. So talking about the music they say things get increasingly scratchy when flashes of clear infiltrate Carmi's head or when Joel McHale shows up to whisper fuck you to his mentee,

[00:13:45] whether it crescendos or drops the music is as relentless as the impressions he's holding on for dear life. Shout out to the editor Joanna Nogle for piecing these disparate aspects of his psyche together beautifully. He goes on to say that ambient music only halts when Carmi finds

[00:14:00] out about Mikey's death in the past and when Marcus is grieving his mother in the present and the heaviness of those incidents is rendered more poignant by this choice. I noticed as well that the music mirrored the sound of the phone ringing when Sugar was trying to

[00:14:13] get him on the phone. At points the music was so horrific it was like memories and I thought there was a really interesting point that chef, the real chef Daniel Bouloud, I'm not sure how to say

[00:14:25] it, it's about B-O-U-L-U-D, the guy who plays the chef Daniel in the restaurant Daniel is actually a real chef it's a cameo but he's teaching Carmi about how to cook the fish and

[00:14:34] he says you don't want smoke but you want music so how to listen to things to know if they're ready or not and then on conversely when Joel McHale says you basically made nachos there's a beeping

[00:14:44] in the soundtrack to kind of indicate a sort of frenetic panic in Carmi's brain. I think as well the visuals of like the focus on the vividness of the food and the sounds of the preparation

[00:14:56] of food emerging into this um in the soundtrack and as well the way Carmi is straightening the chaos from the night before he's getting the house in order in a really specific aesthetic way

[00:15:06] and you can see how all the things that he's learned up to that point feed into this. I just thought the artistry of it were really outstanding especially on the second watch when you were

[00:15:14] you knew you weren't tuning in to see people yell at each other and make sandwiches you knew you were tuning in to watch an arty montage I feel like that paid off. Yeah and I think

[00:15:25] something that stuck out there if I may is that a huge amount of it would be an incomprehensible if you hadn't seen episodes one and two. It's constantly... Season's one and two. Those are the words.

[00:15:40] Yeah it's all connecting back to things in I think a clear way but a subtle way and I think there's a lot to appreciate in all of that. I think of all the episodes that you might

[00:15:53] rewatch this felt like a really good one to rewatch. I think so, I think so. I think um sometimes when we've rewatched. I think it is an excellent episode to rewatch because you sort

[00:16:08] of know what you're looking for and can appreciate all the disparate bits more when you can point out who are the people that when you can point out the bits of narratives that are important and

[00:16:18] are going to feed into the present or the tomorrow to which the episode refers. And I think it there's a nice combination of calling back to things you'd seen in the past and I think teasing

[00:16:29] or with our omelet in mind might we say tantalizing potential plot points. Yeah like um you know really going down the whole speculation a little bit here. One point that we paused on was

[00:16:46] there's a shot where you see Abraham exiting Mikey's funeral and in that shot he looks concerned as well he might because he's been to a funeral but he is holding a little white note and I was

[00:17:00] really tempted to infer that he's somehow come into the possession of the note that Mikey left for Karmie that we found down the back of a locker in season one because they've never

[00:17:11] really resolved how that got there and maybe that's nothing or maybe that's something. Well it's something. I noticed when Karmie was cleaning out the office there's a neon sign saying like fresh handmade sandwiches. It looks like handwriting. I wondered if it was Mikey's handwriting

[00:17:31] or Karmie's. It was a neon sign wasn't it? Yeah but it's done in a handwriting style. Oh yeah fair point yeah yeah it could be. I have to say the Brasato Boys penmanship is not great. No they're

[00:17:48] skilfully elsewhere. I feel like Sugar is like a gel pens kind of girl I feel like she's probably got quite good handwriting that's my speculation. We must we must have seen her write something

[00:17:57] down somewhere we can check that. So what's your next point? I spent a lot of time staring at Karmie's hands in this episode which muscular aren't they? Yes they are well his arms are muscular yeah I think

[00:18:10] muscular hands would be it would be weird actually yeah cut that cut that but um yeah the whole upper body area really and so it gave me some some time with his tattoos. Oh time for tats.

[00:18:23] Time for tats. And I have to give a lot of credit to a screenwriter article that I found somewhere that explained some of my misunderstandings about Karmie's tattoos. Go on. Indeed I shall.

[00:18:37] So one he has a number of tattoos. Jeremy Allen White has a few tattoos but not as many as Karmie. There were three that were jumping out. One of them you had already explained to me he has 773

[00:18:50] which is I believe the Chicago area code. He also has a hand with a knife through it. Now I understand from from reading other people's thoughts that apparently tattoos of hands with daggers through them or other things with daggers through them are not an uncommon motif

[00:19:11] in tattoos but of course Karmie has a kitchen knife for reasons that I don't have to explain but I think something that jumped out to Lucy and I in the first watch was that Karmie now seems

[00:19:22] to have a scar or an injury in the palm of his hand and I wonder if I wonder if something happens to his hand that isn't a million miles away from that tattoo. Do you think he takes instructions?

[00:19:36] Now I'm also going to take this opportunity to confess to a misunderstanding that Lucy and I had had about another of Karmie's tattoos for for quite some time. It's been bugging me for seasons. Both of us. So as many of our listeners will already have worked

[00:19:57] out Karmie has tattooed onto his fingers the letters S-O-U. I thought they said N-O-S, N-O-S. Now for context Lucy and I are big fast and furious enthusiasts and we really felt Karmie

[00:20:13] might be too. Yeah yeah he looks like he could have a laugh at Vin Diesel. We felt like we were connecting with Karmie there. Sadly not sadly not. So I spent quite a long time trying to find

[00:20:24] out what the acronym NOS might stand for. There are lots of options there it has surprisingly few meanings just as a word. I like the one about orifice surgery that took us down

[00:20:35] and quite the rabbit hole. Yeah that would be an alarming thing to see on a chef's hand. But as many of you already know maybe some of you don't apparently S-O-U probably stands for

[00:20:47] sense of urgency which Karmie has seen writing down at some point. So there you go sense of urgency. Sense of urgency. Not nitrous oxide. As far as we know. Maybe episode five.

[00:21:02] We'll be corrected. So that was my second point. Now it was your second point was the tattoos? Well I'll riff on Karmie. I thought it was interesting in this episode that we saw

[00:21:12] sort of all the different Karmies we see so we see Copenhagen Karmie, we see NYC Karmie, we see Fishes Karmie, we see Airport Farewell Karmie. I think we see California Karmie but they do less place setting for them being in California than they do with say Copenhagen

[00:21:28] or New York. Have you conceived a Barbie range here? Yeah and the final Karmie that we see briefly is happy Karmie. We see him happy with Claire and we see him happy in the Noma Gardens and

[00:21:38] that's a rare thing. Beach Karmie. Beach Karmie. Doctor Karmie. His job is kitchen, his job is sandwich. We learn a bit more about Karmie. We start to understand some of his habits a little more so we notice that mean chef Joe McHale cuts the washi tape precisely with

[00:21:55] scissors which is something Karmie insists on in season one. We see that Chef Terry keeps a very quiet kitchen which is something that we imagine, I kind of spent some time imagining Karmie going

[00:22:06] from Chef Terry's kitchen into the chaos of the bear in season one and just thinking yeah that'll do. She also encourages him to do things faster and cleaner which is very much part of his

[00:22:16] philosophy in his kitchen and his way of cooking and we see lots of shots of Karmie cleaning kitchens meticulously which is something he insists on when the bear starts to come back into shape

[00:22:27] and it makes you understand a bit how overwhelmed and overwrought he must have felt with things like not getting their health code clearance to the highest level in season one. We also see and

[00:22:39] you and I spoke about this a little bit, the menu that he makes that we see at the end of the episode is really a culmination of a lot of the memories that we see so from what I could

[00:22:48] make out of the food. We see a kind of beef steak and peas recipe and we see him shelling peas with Will Poulter in Chef Terry's kitchen. We see a very decadent looking little fresh pasta and we see him

[00:23:00] making pasta I think in Daniel's kitchen. There's a broth with tiny bits of fish in it that looks to me very like a Noma dish, I don't know the aesthetic of it because very Noma

[00:23:10] and there's also fish featured in at least a couple of those dishes so seeing all the karmies kind of come together for this vision because one of the things in season two is

[00:23:19] he doesn't really put his vision on the bear because he's distracted by clear and whether that's a good or bad thing, I don't know it's kind of up for debate. I'm sort of like live your life,

[00:23:28] love, have joy, don't let work be your only thing. However you get the sense that he's course correcting by coming back in and tightening his grip and he's not really willing to listen

[00:23:39] to Sid when she says it was a team effort to keep things going. You know that's really that's a really good point that I hadn't appreciated before that he really doesn't put his stamp on the restaurant in season two. In fact, I'm reminded that one of his

[00:23:52] stops coming up is that he... Again for the listeners, Karmie's a little bitch. He throws a bit of tantrum about the fact that he hates the painting that they have up. Yes because he wasn't paying attention when Sugar sent him the picture to say

[00:24:10] is this okay? Yes, I think that's a really good point and we know because it's threaded all the way through season two that he's not quite focused enough to pull together a menu.

[00:24:19] No, chaos menu. Yes, but they never even get as far as a chaos menu because you looked up what a chaos menu was didn't you? Yes, it's a culinary thing as Stanley Tucci would say. We

[00:24:29] listened to Stanley Tucci's audiobook taste a few years ago. I think that was the start of our kind of big getting into cooking literature renaissance was that book and Stanley Tucci has a habit of saying culinary instead of culinary. I think

[00:24:42] I don't know if it's... Is that how it is pronounced in North America? I don't know, but when we're talking about food occasionally I'll be like yes, culinary to make it clear that I'm very professional. I also with some help from Peter wrote down the list of non-negotiables

[00:24:56] as we could see it in the episode. Some of it makes more sense than others so we've got of the place less is more vibrant collaboration, no repeat ingredients, consolidation and something that was obscured by the camera confidence and competence. I am going to call

[00:25:13] him out competence is spelled wrong. It did look like there was an iron. And that is of all the words you want to spell right. There's an irony to spell on that one wrong. In and out service,

[00:25:23] pursuit of excellence, details matter know your shit and focus. We also see focus, service, time, not about you. Perfect means perfect and no excuses. And you can see in this episode where all of that comes from, where he's learned those particular things. And that's pretty cool. But

[00:25:41] one can't help but feel he might be going in a bit too strong next episode. That was my prediction is the team having completely gone through that whole crisis themselves and having done

[00:25:51] a fucking excellent job, he's going to come in with quite a lot of nonsense, although it does make sense, but you know they've not seen the montage. I can't help but feel this is

[00:26:00] going to be a source of great frustration and conflict. Do you think any of those couldn't go on a motivational poster? No, I think they're all brilliant. Actually no, I'm going to,

[00:26:10] I will call you out on one, no repeat ingredients on a motivational poster would be a bit weird. Yeah, yeah, that's a bit niche. I don't know, I don't know which car me comes with a free

[00:26:19] copy of no repeat ingredients poster. These are all tattoo ideas. You can use a carrot once but never again. Never again. Well, that's what Joe McHale says. He's like we already have a dish with dill in it. Now I'm going to be controversial and say I agree with

[00:26:32] Joe McHale, I don't like dill. I think it's too dilly. Yeah, you do. In fact, we went out for food last week. I was going to ask you what the best thing you ate this week was

[00:26:40] and I forgot but we had those really good burgers from that street food place. You know what they actually were good? They were good but mine had too much dill.

[00:26:47] I feel like a dill is the secret to a good burger sauce. I know this but I just feel it was over dill. Yeah, well as a person who doesn't like dill, it's probably a bad

[00:26:56] addition to a dish. I just think it tastes like ponds. I just don't like it. I'm sorry, any dill lovers out there. Very big in the prairies. We ate a lot of them. We were in Saskatchewan.

[00:27:07] I think it was the Ukrainian influence on the cooking because it's used quite a lot in Polish and Ukrainian and Eastern European food. We also did eat a lot of burgers. We did eat a lot of

[00:27:16] burgers. They were good. Yeah. So that's me thinking about the car mies that we see and where he gets to where he is now, how that works and how that blends together.

[00:27:26] What have you got next? So I did a bit of looking at the restaurants that we see. And I read up about them a bit because I realized that we were getting a list of places that I would love to go when the cats finally make their fortunes.

[00:27:41] So we've got a holiday list now. We've got a holiday list. Okay, hit me. Where are we going for our holidays? So if we've got a chronology, right? Karmie first works at the French laundry,

[00:27:52] which I happen to know that he stashed there because I know that term. So he's a bit like being an unpaid intern and it's a real restaurant. It's been open since the 70s. And at least in

[00:28:04] the article that I read at that point, it had three Michelin stars. It's a napper, right? It is. So we're starting strong. Nice. About the wines good. You would hope so. You'd hope so. Next we have Ever. So this is Chef Terry's restaurant in season two.

[00:28:21] Now, they don't call it Ever in the show, but we know that it's filmed at Ever in Chicago and that it's quite closely linked with it. That's right. So this is a funny one because

[00:28:30] there is a real restaurant that looks exactly like that and is a place you might have a similar experience, but it's a bit more blended in a way. So there's a real restaurant in Chicago

[00:28:40] called Ever. It's owned by Curtis Duffy and Michael Mewser, who I believe were slightly disappointed that they only have two Michelin stars, unlike Chef Terry, who has three. You would be, but it's Olivia Coleman. She can do what she wants.

[00:28:55] Exactly. Then of course we have Daniel, which is one of a number of restaurants in New York City. He's got a few, right? He does. He does. I've had different sources. One of them seem to be

[00:29:07] saying he had seven, but another one seemed to say he had 14. I found seven. We probably live in the same place for that. But at any event, he's a man who has a lot of restaurants.

[00:29:15] He's a big deal. Daniel, Boulod, Bouloud. Boulod. But Boulod. If he's French, Boulod. So there we have several different guesses of how to correctly pronounce his name. I hope one of them was right. I'm so sorry about all of our own ones there.

[00:29:29] Oh, I'm sure he's less. But he has a cameo. Seems like a nice guy. Yeah. He's not the only cameo though. No, no far from it. Because, so just for context, he is apparently the city's longest standing four-star chef. Daniel, the restaurant is two-star

[00:29:45] rated by Michelin. Oh, I mean, pull your socks up, Daniel. I know. I know. Chef Terry would have had that extra star. And finally, as Lucy's anticipating, we have Noma, which is in Copenhagen. It was in 2021, one review had it as the best of the world's 50 best restaurants.

[00:30:06] And how much time today did we spend trying to figure out how to fly to Copenhagen quickly? Not none. Because... It's closing. It's closing. Yeah. So if you've got plans to get out to Copenhagen, hurry. Yeah. Yeah. It's apparently going to close and replace itself with a test

[00:30:26] kitchen. I mean, that would be fun. Yeah, I bet. Yeah. But there was a hint of urgency because didn't it just look wonderful? It looked amazing. It looked so good. And how lovely that scene where

[00:30:39] he sends Mikey the picture of the food. And you can see just how proud he is of his brother. Yeah. And he's talking to Tina about it. No fucking idea. Yeah. And that's really sweet.

[00:30:49] And again, as you said, there we have our second cameo from a real chef. Yeah. The proprietor of Nomai is some of those shots whose name is Renny Riddzipi. There you go.

[00:31:00] Well, I have a point on what's actually happening now. So where are we in the season? Like if this is functioning as the first episode of the season. So we see Karmie apologize to Sydney who

[00:31:11] emphasises teamwork and basically says, you know, we did it as a team. Karmie doesn't seem to understand the kind of magic that's been happening while he's been locked in the fridge and distracted. I cracked up when Sydney said you should call clearly indicated it wasn't clear.

[00:31:29] And then we realise after I'm sorry and I love you and I'm sorry that it's Richie thought that was a proper laugh moment. It was funny, wasn't it? Because it had the form of a joke, but it was

[00:31:37] actually genuinely nice. But it was just then that smash cut to Richie in the car looking absolutely mutinous. So Richie's clearly quite pissed at Karmie at this point. Marcus at the

[00:31:47] hospital. I forgot that broke my heart and we also see Sydney calling Marcus to check in on how he's doing. We see Claire, Claire taking her makeup off after the night, curled up in bed with her

[00:32:01] friend. And we see her at work being very sweet with a pediatric patient, helping him get through getting a vaccination or a routine shot. Justice for Claire, I think I'm feeling for Claire.

[00:32:11] We also see Claire in a flashback seeing Donna Brasazzo's car being towed away after the Christmas dinner and fishes. So you get the sense of Claire being this big seismic part of Karmie's life that

[00:32:23] it's not going to be as easy to kind of get over or get through, because we might have thought for just someone he'd been with for only a short period of time. Yeah, I think that makes sense.

[00:32:32] I think I maybe assumed going out season two that it was going to be Anne and that's a wrap on Claire. Yeah, goodbye, Claire. But I think from what we saw in the trailers, I think that's coming

[00:32:43] back around and I'd be pleased about that because I don't think in real life the emotional journey of a relationship just ends at that point of a breakup and I think it would be nice to see that

[00:32:57] carry on and have some effect on the story. Yeah. But yeah, it felt like it was about 90% flashback. They were dipping in every so often. I think they had to, I think if it was just

[00:33:07] flashback you'd leave feeling a bit like once what's happening? Is the season started? Yeah, hello. What you got next? I think that we're into notes. I think we're into notes. Let's do it. Okay, does Sydney have a fennel allergy? No, no she fucking doesn't. Karmie was rebelling

[00:33:25] with his blood orange, I thought and I thought getting a bit lit lit student with it, the bit of fish that I thought was a scallop until Peter was like, well, let's say that's a

[00:33:34] little bit of fish. The fish is heart shaped and the blood orange makes it look like a bleeding heart and I think the food you see Chef Joel McHale create is very pale. It doesn't have

[00:33:44] personality. The brisattos are like these red blooded people who are always growling at each other fighting, screaming, showing their affection for food. They're bears. They're bear people and I think Karmie rebelling with that blood orange and getting it sent out and Sydney

[00:33:58] being the one who gets it, is it on the nose? Yes. Do I still love it? Yes, both can be true and that shot of I would be eating in that massive grand hall and just enjoying the food in front of

[00:34:10] her and it being this amazing moment for both of them that connection through food. Just perfect really good. You made a really good point earlier today about that fennel sucks. No fennel's great.

[00:34:23] Fennel is overwhelming when it's raw but it's wonderful in a dish. No, you pointed out that Sid goes on to do the same thing in season one. Oh yeah, she does. Well, she doesn't know she's

[00:34:34] giving it to a reviewer. No. But she wants her food to not be wasted. But yeah, oh yeah, oh that was smart of me. It was smart of you. All right, I'll take it. I'll take it. I liked

[00:34:45] the dipping back into season one and we get a little bit more context moments from the past. We see Richie trying to get Mikey out of a bathroom. We see the opening to season one again

[00:34:54] with the bear on the bread. We also see the immediate fallout of Mikey's death with Richie trying to get Karmie on the phone, Sugar trying to call him as well, him being in shock looking

[00:35:04] at the gas flame and that cuts in with a moment of Marcus lying in his mother's bed. And we also see the funeral. We see Richie, Tiff, the fax and Ibra coming out of the church,

[00:35:14] Karmie in the car driving off. And then we see that scene from season one where he and Richie disagree and Richie refers to it as your brother's house and Karmie saying,

[00:35:23] why didn't he leave it to you then? So there's these, the ways in which his memories are catching up to the present. We just really love that when it started to bleed together and we see it a little

[00:35:31] bit more kind of, we get a little bit more context, a little bit more to the tapestry of what was going on before we burst into season one of this show. I think I only have one note to add to all of that. Yeah.

[00:35:42] Karmie is really good at peas. So good at peas. He's so good at peas. I'm drawing. He has the pea peeling, shucking. Purpose? Yeah, the pea purpose of four men. Wow. I mean, he's a little bitch, but God damn it, he can shell those peas. You can't shell.

[00:35:59] And he's also got the renaissance women drawing skills. He's like, oh, just doing my little drawings of food and a lovely comment. Like, oh, that's lovely. And I was just like, it's a little bitch, but he's great. I just have one big note that says, Malini.

[00:36:15] It was nice to see him back, wasn't it? I loved it. You smell like a donkey. Yeah. Spring for breeze. Like, yes, loved it. Loved his character and fishes. So yeah, I think that is, those are my notes. How about you?

[00:36:29] I got in there. I think I had my P note. Your P note? My P note. Excellent. Okay. Predictions for next week. There's going to be a menu. I think we've just seen it.

[00:36:39] Something that will interest me is whether they now decide to spend a bit more time with the wider cast. So I think sometimes with a show like this, I sometimes think about Mad Men in this context,

[00:36:56] that a show will start with a premise, here is your protagonist. Your protagonist is a big deal. And then it will relax into becoming more of an ensemble as they build up the other

[00:37:09] characters. And I think something that stuck out to me in this episode was they were really going back to there is a main character here, that main character is Karmie. Get excited about Karmie.

[00:37:18] But isn't that also kind of what season two did? Was it breathed out into the other characters and Karmie became less of a feature? Exactly my problem. Interesting. And you know, but one episode ago, you and I were saying that Richie was really the MVP.

[00:37:34] Now I wonder having tightened things up and focused on the main character and built an episode really quite robustly around him, whether they'll now go back to those characters. I hope so.

[00:37:46] I don't know how they'll read a bit. I hope so too because they're too good to ignore. And I want Tina to have stuff to do this season. I love Tina. Yeah, that's such a nice story.

[00:37:54] Oh, she's just great. And I think, yeah, I just love to see more of her. Yeah, I'm with you. I'm with you on those. So we're going to take a deep dive into a lunchtime that we shared this week where we made an omelet. Yes, ma'am.

[00:38:08] I just got an omelet. So enjoy that. There is more to come. Stay with us. So it's week two. We're about to cook our second meal. And Lucy would you like to tell us what that is? I will be making Sydney's Bursant Omelet from the season two finale.

[00:38:25] No, second to last episode. Penultimate episode. And why did we pick this one? Because we've made it before. That is definitely a good start, isn't it? Because we made it before and it's lunchtime and we're hungry. I don't know what did you... What was your thought process?

[00:38:43] I... Yes. We won't lie to you listeners. We were trying to think of something that was straightforward that we could make for ourselves at lunch. And honestly, the last time we made this, it was really, really good.

[00:38:55] So we're feeling confident. I imagine we'll have a picture for you at the end so you can judge whether our confidence was misplaced or not. So Lucy, what are you doing right now?

[00:39:05] I am cracking three eggs into a sieve and I'm going to whisk them through the sieve so that they're nice and... I don't know, smooth? I don't know what it is we're aiming for here. Fluffy? Yeah, I think smooth really. Omelets can be kind of lumpy.

[00:39:20] So I think this gives it a nice kind of fine finish. Do you have any kind of culinary thoughts on that? Because you've done a little bit more reading about omelets than I have. I've read a little bit about omelets and I rarely cook them.

[00:39:32] And I think it's because they sometimes feel like the needlessly fancy middle point between scrambled eggs and fried eggs, both of which are great and easy to get to. But you can fill an omelet.

[00:39:44] And that's what we're going to be doing because what else do we have set out here? We have got some bursa, we have got some chives, and we have got some... Do you know what listeners? Potato chips hard to find for this particular recipe because

[00:39:58] ruffled sour cream and chive is not a common potato chip flavour over here in the UK. But there is a supermarket, I say supermarket, there is a high-end middle-class grocery shop called Marks & Spencer's that do a version of those potato chips.

[00:40:13] They are unfortunately low-fat but they're still quite tasty so we stocked up on those in order to make this recipe. I did fairness, they really... Are they the best bit about this or is it the bursa? I'm kind of... I go back and forth on this one.

[00:40:25] I don't know, I think it comes back to that question someone asked us a few weeks ago. Do you eat for texture or for flavour? Exclusively for texture. Exclusively for texture, I don't care what it tastes like. No, I think it's... I think it's...

[00:40:39] Unfortunately it's got to be that combination, doesn't it? I think so! I don't know if you can pick up the sound of me whisking here, it's very exciting. Yeah, I think so. I think for me it's... This dish is about the mixture of textures.

[00:40:51] It's the very delicate soft omelet, the melty rich cheese and the potato chips on top just give it that kind of textured niceness at the end. I think it would be... I think you need something to cut through it.

[00:41:04] Like Seminocerat talks about this a lot in salt-fat acid heat that the best dishes have a little bit of everything. I think if you had just the omelet and just the cream cheese it would feel a bit much.

[00:41:15] So I think weirdly adding the potato chips cuts through that a little bit and gives you a bit more I don't know, kind of a sense of the goodness of it all through contrast. Yeah I know, I think that's right.

[00:41:25] I think if you just said omelet and cream cheese it would sound a bit a bit claggy maybe? Yeah do you want to explain claggy to international listeners? Sort of thick and fatty in the same way that something cloying can be can be overly

[00:41:43] sweet I think a lack of other things to contrast it. Yeah, our pal Joanna was a big fan of the word claggy. You can also use it as a verb you can clag something in the pan so we're going to

[00:41:52] clag this omelet in the pan in a minute. So I've just finished the whisking there's always a little bit left at the end of the whisking process which is always fun to try and get to the sink without spilling everywhere so bear with me one moment.

[00:42:09] Got egg in my crocs that is not in my crocs there's some egg on the floor but otherwise we're looking at a very I would say the egg mixture looks a lot smoother than if I were making scrambled eggs so it has worked.

[00:42:22] So my next step is going to be to take a tablespoon of butter fridge cold and put it in my nonstick pan you can use a cast iron skillet for this

[00:42:33] but we are lazy and didn't want to wash a cast iron skillet so I'm going to put this on low and slow I think that's the key here is low and slow if it goes too fast

[00:42:42] your omelet is going to catch and it's going to become solid far too quickly because we want that nice kind of liquid center. Oh yeah yeah absolutely. So what is your favorite part about this recipe?

[00:42:53] I think it's got it's probably got to be the the bursa and that's the that's the clever bit about this because the chives and the crisps they're all just complimenting that and bring it out a little bit aren't they?

[00:43:06] We're also cheating we're just making one omelet and we're going to split it and have it with some spelt toast because I feel that a six egg omelet is a big ask. Certainly on a hot Wednesday lunch time.

[00:43:16] I'm also yeah it's so hot in the UK right now oh my god it's terrible I know it's like for American listeners it's probably really not that warm but we are struggling so I've just added a little bit of salt to my omelet mix

[00:43:29] my butter is frothing up nicely and I'm about to pour this into the pan I'm actually going to lower the heat again because I have a bad habit of being too cavalier with hot heat so here we go. Oh the smell of that.

[00:43:44] Now one other thing that we haven't managed to do is get any kind of piping material for piping the bursa and so I'm going to have to kind of just shall we say clag it in when the time comes?

[00:43:53] All right so according to my recipe we're at the stage now where we let it sit for just a little bit so I'm shaking the pan a little bit and I'm going to be stirring with my rubber spatula. All right I'm going to need my bursan.

[00:44:13] Peter I might ask you to put down the mic and be the bursan guy. Oh I can do both. Okay. Are you ready for a one-handed bursan? Oh god. All right so while Lucy is watching the eggs in the pan I am opening the bursan one-handed.

[00:44:28] I thought I was doing great there. Too slow my friend too slow. I'm going to dress these omelets first with some black pepper then some chives which I'm just cutting with our we call them the kitchen scissors

[00:44:50] and I'm not convinced that we're very good at remembering that these are the kitchen scissors but anyway they've had a clean so it's fine. Yeah it's more it's more a description of where they live than what they do. That is the chives being cut lovely.

[00:45:04] Do you think chives are underwraith? I like a chive I think I mean I think it's always nice just to have something pretty on the plate. I'm also rubbing a tiny bit of butter onto each omelet because why have it been not as rich as it can be?

[00:45:17] Without the chives this would be a very sort of beji yellow plate so they really they really help with that. And now Peter's favourite bit we're going to crunch these up. I'm just using my hands it's very exciting.

[00:45:34] So once I've got these potato chips crunched up these will be drizzled over the omelets. That is actually looking really good. Yeah. I'm looking forward to this lunch. You like it? I know the one I want I want the one that's slightly better done.

[00:45:47] So shall we take shall we take pictures of both in that case and we can- I think so let's I think we get our toast oh there's the toast I think we get this have an eat and then we'll discuss how it went.

[00:45:56] All right all right we have just finished our lunch which was of course Sydney's borson omelet. Peter what are your first reactions? Can we go around for another lap? No lunch is over. Was the quantity of omelet not satisfactory?

[00:46:12] If it had been a bad omelet it might have been enough but because it was a really good omelet. Yeah I could go I could enjoy more than 1.5. See I felt that this omelet because we didn't do a kind of proper piping situation that the

[00:46:28] cheese was not kind of as consistent as it could have been and I worry that that maybe made it a bit bland. I think probably what what you and I got was a sort of rolling mountain range of lumps of cheese as we worked our way along the-

[00:46:42] That is a horrible way to describe it. Listeners really want to hear about rolling lumps of mountain cheese or whatever you just said that sounds absolutely disgusting. Was it gross?

[00:46:56] No definitely no I like a bit of variety on my plate yeah I think a surprising pocket of cheese is is quite nice. Yeah I think what I like about this one is it is actually really simple like it's not a difficult

[00:47:09] one to make you do things with a bit more finesse than you might if you were making like a traditional just like do it yourself omelet but ultimately that came together in this way so 10 minutes.

[00:47:19] Yeah yeah like I mean we'll edit it down for the podcast but yeah I was timing it and that whole process took less than 10 minutes. From a technical perspective keeping the heat right for any kind of egg cooking is always a bit of a challenge.

[00:47:37] I think it's easy to have it too hot so the eggs cook too quickly or for fried eggs that can end up with crispy eggs around the edges which I know some people like but I'm less fan. Yeah I am less a fan of.

[00:47:49] You are you are less fan. I am less fan yes. And I think when we when we watched the omelet being made in the episode I think it was very uniform in colour it wasn't it wasn't browned at all so I think we were trying to trying to

[00:48:06] recreate that which I feel that we did and you're you're right that we didn't have the piping so it definitely it definitely wasn't as refined. Yeah as Sydney's version was but I think what was cool about that recipe which I think

[00:48:20] did work for us today was it was something you could actually knock together in hardly any time. Yeah. That actually felt both a bit fancier than the amount of work you did and quite satisfying.

[00:48:37] Well well satisfying except that I want more which I guess is is that the opposite of being satisfied? I think that's you've been tantalised by an omelet. If you wish to get tantalised by an omelet the correct amount is three.

[00:48:48] Eggs rather than one and a half not three omelets that's too much omelet that's like nine eggs. Yeah that's a tantalising omelet forcing. That's a situation I would say. In the context of the show obviously we're going to be splicing this into an episode where

[00:49:05] we're talking about season three but one of the things I think I liked about recreating this is that in the show it's such a quiet moment in an otherwise chaotic episode that really brings cooking back to its absolute basics which is preparing something simple and tasteful

[00:49:21] to show that you care and appreciate somebody. I don't know if I portrayed that as I aggressively crunched potato chips and sort of got stressed while being interviewed but you know. Oh you were very casual listeners feedback to us how casual was listening.

[00:49:36] Burstan the cheese yeah where'd you stand on it? I struggle to think of a time that I have bought it outside of this recipe. Yeah same. Not not because it's not because it's bad just because honestly I'm not uh I'm not

[00:49:50] usually a sour cream and chive person it's not a flavour that I seek out and it's weird because when I'm eating it I always think this is really good I'm really enjoying it.

[00:49:59] I guess part of that is you kind of associate it with something that kind of leaves a bit of an aftertaste. Yeah this afternoon at work is going to be it's going to be fun there's going to be a lot of

[00:50:08] I would say memories of lunch coming to us. Yeah you know you know when you've had too much of a strong flavour you know something like garlic and it's just like there's this little ghost resting on your shoulders just saying hi. Hi.

[00:50:23] Remember me all that garlic you ate. So a garlic and herb cheese wouldn't be your first choice? Well it would for this because it was actually great. I was thinking about that because although it's a very rich omelette I think the

[00:50:34] the creaminess of it and the sharpness of the garlic and herb does cut through the omelette quite nicely. I'd be tempted to try it with maybe a goat's cheese I do like a goat's cheese. Oh we've got some goat's cheese actually we could we could go.

[00:50:47] No that's our second lab. No we're not doing it. Back to the frying pan my love. Absolutely not. Would you cook it again? Yeah yeah in a heartbeat it you couldn't really do it so fast as long as you've got the

[00:51:00] as long as you've got the ingredients sitting around and they're not too hard to have in the fridge. So I think I guess one of my takeaways from this is that when we see Sydney in the episode

[00:51:12] finding a way to quickly and simply make something nice for sugar that it does is true it all comes together pretty accurately. It's not something that's trickier or more complicated than it's portrayed to be. It's a food that really makes me think about how contrast is important in

[00:51:30] satisfying eating so we had the texture of the potato chips the sharpness of um you have the sharpness of the potato chips literally you know they're kind of crispy you have the smoothness

[00:51:41] of the egg with a little bit of salt but then you've got the cheese cutting through it and the chives just add a nice kind of greenness to it that lifts it and I think often the simplest and best foods are ones that embody that kind of contrast.

[00:51:53] Yeah I think that's it they all everything's complementing everything else. We deviated a little bit by having a slice of toast on the side but for fear that one of us would not be satisfied. I hate that.

[00:52:09] Would you would you say the the the the spelt toast was to try to try to tantalise me less? Uh you think it yeah I think so and I think I failed I think I failed it. It was a protective.

[00:52:19] It was a good bit of toast but I feel like it was it was not yeah it was not the star of the show and it's certainly just for me I find I'm a carb monster I like to have something

[00:52:27] carb-y with something quite routine-y so yeah yeah absolutely yeah. Can I can I shoehorn something into this? Absolutely. Thank you. Do you remember many many years ago in it was Rick Sumader's review of the omelette machine? Oh god yes! We should link to that.

[00:52:51] Rick Sumader is a journalist for The Guardian in the UK who for a while did was it gadget man and once a week he would review absolutely pointless gadgets or gadgets that that defied

[00:53:02] any reason and one of them was an omelette maker like it was an omelette maker or an egg machine I can't remember but it was horrifying. Yeah it was essentially a heated cylinder that you poured egg into adults listening might picture a certain kind of device

[00:53:23] that I won't name because I don't know who's listening to this. What I can say is the the outcome was that an omelette would rise out the top of this device like a sand worm. Awful! And we should have done that? No absolutely not that is not happening.

[00:53:36] Do you think do you think we can do you think we can get Jason to fund a an omelette machine for The Guardian? Absolutely not no! If you want to reach out to them for sponsorship please do but

[00:53:46] I will not be partaking it is gross but Rick Sumander very funny and a very interesting review of how to make perfectly cylindrical omelettes something no one should ever have to do without any effort?

[00:53:58] Without any effort I think the delicacy of the bursa and omelette would have been lost somewhat. Yes it would have been one thing it would be I'm not sure how you would pipe your your tube of cheese into the into the into the sand worm.

[00:54:11] I feel quite unwell. You'd have to kind of lance it. Okay I see that gross story and I raise you one more before we sign off. My lasting memory of bursa on is when I was a teenager going around to someone's house

[00:54:21] and this guy was there he was like a rugby player so like you know that age the boys are at where like they can eat anything and it doesn't you know there's no visible weight

[00:54:29] gain or anything like that they just eat whatever and this guy ate a bursa, just ate a bursa and then downed it with a glass of milk. Oh just in case you hadn't got enough dairy that way.

[00:54:40] Isn't that so upsetting I was just like I cannot think of like so every time I look at bursa I think about that guy chugging his pint of milk after his little bursa and snack glit.

[00:54:50] The lesson we can all take from that is he should have been looking for some contrast in his flavours. Clearly he hadn't learned the lessons of salt, fat, acid, heat yet but yeah I often think of that. I mean that would droopy on you.

[00:55:04] Yeah yeah just cheese floating in a sea of milk. Oh honking absolutely disgusting. Oh well pleasure to have cooked for you this lunchtime. Yes hopefully we've de-tantalised you with our gross stories. Our horrible descriptions of things you can do with eggs and bursa.

[00:55:22] Excellent look forward to seeing you in the kitchen again presumably this evening when we cook dinner. I will see you there. I'll see you there yes chef. All right we're back from omelette town with some listener feedback. Peter would you like to go first this week?

[00:55:45] I would love to go first. First listener response here this comes from Alan Thomas. Brilliant. And Alan says I finally caught the bear bug just last night when I skipped to the highly touted forks episode. Excellent. Oh Alan, Alan Alan Alan you're talking our language here.

[00:56:01] Christine Canding says I mean so looking forward to this season in your new podcast but the season isn't released in Denmark until mid-July no Christine I mean go to Noma. Yes yes go you may be the only one of us who can.

[00:56:15] Please tell us how it is oh I want to know. I hope you find a way to watch it before then but if not we look forward to catching up with you in mid-July. What next we have Renee Murray. Oh we love Renee.

[00:56:27] And Renee says I love me some lip-gallagher and is it gallagher or gallagher? Um it's the character from shameless us so I would say gallagher but I think in the US might be gallagher but we'll see. And I have heard nothing but rave reviews about the show.

[00:56:43] Lucy's my girl so I'm definitely going to start watching it and listening to the podcast. Oh Renee I'm delighted to have you along with us. Jamie Dimick our friend says oh my gosh what a visually stunning episode fantastic way to bring us back into the story.

[00:56:56] Outside of Wally I'm not sure I've seen so few words used to convey that amount of emotion. I'm so glad the show is back can't wait to hear your thoughts. The podcast episode one was great also thanks for the recap as the show didn't give us one.

[00:57:09] That's true. That is true actually. You're welcome Jamie. All right so we're officially a podcast podcast because now we have our first voicemail from Steve Brown. Good morning Lucy and Peter this is Steve and this is for the Bear season three episode one.

[00:57:26] I have to admit I did not binge the first two episodes the first two seasons recently so I'm kind of out of loss hopefully uh get some background before the episode starts. It's morning for me I guess it's whatever for you and for the listeners.

[00:57:38] Okay no no recap just Karmie looking at a scar on his hand and we go right into the Bear part three. I'm confused is this a flashback why is he going to New York?

[00:57:48] Wow that was kind of cool seeing everything that led up to this moment here for him and now he's with what's the the other chef's name again from it again. It's they made it there's they're gonna start their own restaurant.

[00:58:00] Oh Richie that's right Richie I don't remember what happened with Richie but that's great. Oh it is good to see John Berthol again though. I don't know how much this is flashback or archive footage or this is new but it's good to see him.

[00:58:13] No is this are we going to see Richie finding Mikey? All these different flashbacks are playing almost like a privacy on I guess. It's the guy that he's apparently was rooming within New York with the glasses. I don't remember him from last season.

[00:58:26] Oh and we got to hear Mikey say a little rip again. Oh did he not go to the funeral? Did he just sit in his car and watch them from down the street? Yep. Okay on to episode two uh hope I get this in in time.

[00:58:36] Well you did Steve thank you so much we had a live Steve. I know. I feel like we've arrived. We have. Look forward to hearing more from you. That's I mean that's a tricky one to do a live commentary on. Oh yeah. Yeah yeah.

[00:58:49] Well thank you very much Steve for everyone who sent in feedback this week. All right that is our show thanks for listening everyone. If you want to write in or leave us a message you can find all our contact information at podcastica.com.

[00:59:02] While you're there be sure to check out our other shows. Did you know that Welcome to the Apocalypse our podcastic at improv podcast has just aired the season one finale? Has it? It has I'm very excited to see what happens to the gang.

[00:59:15] Could they do a largely silent montage for the start of their next season? They may be impeded by the medium. No. No. I recommend you all check that out it's an excellent excellent podcast.

[00:59:27] We've also got Dragoncast on the go where you and I are learning a lot from Renny Veronica and Wendy each week about what's happening on House of the Dragon walking dead rewatch ongoing.

[00:59:37] We've also got a Rings of Power preview cast has been released with Penny and Antlin in the run up to the next season of the Rings of Power and Strange Indeed are covering Sweet Tooth season three so there's a delectable chaos menu there for you to pick from.

[00:59:50] What are you going to be binging? Well my plan is that I'm going to hang out outside stage door for Dragoncast and just just ban them until they notice this. You love it every time we listen Peter's just like ready no so much.

[01:00:05] I know I just I just want to learn facts. Yeah I just want people to deliver little morsels of information to me. Well tune in to our podcast of shows and it'll be sure to happen.

[01:00:15] On our next episode we'll be talking about the bear season three episode two entitled next. All right that is our show. Thanks for listening. Let it rip Steve Brown.