Sam and James went to a donut* shop in Brooklyn. The donut shop is owned by Wylie Dufresne. Wylie Dufresne is a legend among chefs for his pioneering work at the sadly now closed WD50 and Alder. He then decided to open the aforementioned donut shop. They sell donuts. Which are lush. They also sell a grilled cheese and egg sandwich which is also, lush. Wylie Dufresne very kindly agreed to trade off mouth noises with James and Sam. So that’s what happened. And that’s what this is. A TickyOffWorld first, a bonus episode. Wylie Dufresne is a lovely dude. Sam and James are lovely dudes, on occasion. Happy Christmas people! You are, at least a little, welcome. *It's Gotham, that's the spelling This week’s episode is sponsored by the kind and generous people at www.hotel50bowery.com

Bonus Episode: Donut Maths | Featuring Chef Wylie Dufresne

Food writer James Ramsden and musician Sam Herlihy dish up a weekly offering of food-related nonsense, exploring the complex and often confusing world of modern gastronomy. One minute they might be discussing the qualities of rice vinegar, the next asking whether or not Cher actually enjoys sharing plates. With special guests and even more special games, The Kitchen Is On Fire is a essential listening for anyone with ears. Follow them on Twitter @Kitchen_On_Fire.

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It’s the 2020 TickyOff Christmas special and once more it looks like The Tickyoff Boyz could be flat out bading you farewell. Is Zoom podcasting the way to go? Should they hang up their podcasting spurs? Is there anywhere left for these two podcasting titans to go? It remains unclear. Before that though there are topics. These topics are vast, as ever. They are dissected with the skills of a back room vet paid for his shoddy scalpel work with equally as cut rate narcotics. Speaking of dodgy veterinarian education, they also wonder a while, perhaps for the second time, on whether or not horses lay eggs. Other animal chat topics include vertical whales, James’s capon and Sam sees a dead wolf by the side of the road. Moving away from the animal kingdom they answer a bunch of questions from listeners, share some good news about Manny from Pidgin, are very touched by the success of the Pidgin Gofundme, and James asks an incredible question about living your life on Uranus. All the above diamond caper content plus 'The Sopranos' vs 'The Wire', Sam wears pyjamas, a coda where they basically worship Jimi Famurewa for a while and James tells all about the night Fay Maschler came to Pidgin. It’s TickyOff and if this is farewell, just be grateful, for the rest of your lives on Planet Earth, that you were lucky enough to hear it. This episode is sponsored by wine titans dropwine.co.uk

Ep262: The End Part Three | Featuring The TickyOff Titans

Vibes are mixed up this week on the damn TickyOff. We begin with a solo intro by Sam which is as magnificent, insightful and flat out vibey as you’d expect without that heavy horse shaped vibe anchor weighing his vibe down. This is followed by a secretly recorded meeting between The Pidgin Boyz and Pidgin GM and Head chef Jack and Hamish. They discuss reopening Pidgin, the potential for London to move into Tier 3 and some thoughts on the current hospitality vibe in London. So many vibes. We thought a little honest peek behind a Pidgin shaped curtain might be of interest. We then move into the real vibe of the podcast with a brilliant guest, Rebecca Seal is here talking up a goddamn storm about her new book ‘Solo: How To Work Alone’. She also gets into poisonous printers, fractal patterns, why the 8 hour work day is a nonsense and why she carries a pot plant around with her at all times. It’s some darn fascinating chat right here and as ever, you are at least somewhat, welcome. Here is a link to the Pidgin GoFundMe campaign: https://uk.gofundme.com/f/keep-pidgin-flying Anything you can chip in would be greatly, vastly, mightily, appreciated. Rebecca’s book ‘Solo: How To Work Alone’ is available via a hidden portal in the trunk of an old ash tree somewhere due east of here, also from bookshops both real, online, and probably imagined. This episode is sponsored by wine tinsel dancers dropwine.co.uk

Ep261: The Problem With Passion | featuring journalist Rebecca Seal

This week it’s TickyOff with The TickyOff Boyz. And no one else. It’s been a tricky old week so James and Sam sit down late on Friday night to discuss said tricky old week. There’s beating a joke to death chat, James’s life in the 10 Cases kitchen discussion and a fair whack of Latin banter. They wonder on whether or not cooks can actually cook, Sam bakes his ragus now and there’s a weird detour into a priest parking an ocean liner. They also discuss this week’s last minute closure of Pidgin, their hopes for reopening this week, some sad news about a long term member of the Pidgin team, and try and find some positives in the current plight facing many in hospitality. There’s also some detail on the upcoming Pidgin GoFundMe which is due to launch any day now including vouchers, wine tastings and a meal cooked by The TickyOff Two….. This episode is sponsored by wine beasts dropwine.co.uk

Ep260: It Takes Two To TickyOff | Featuring The TickyOff Two

It’s unclear whether this week’s guest was named after a drum or a popular sat nav system but ultimately, that is more than a moot point. He’s Tom Kerridge and he’s here flat out talking about the new ‘Hand And Flowers’ cookbook, meeting Miss Marple, how and why his restaurant group has expanded and his deep love for the extremes of life in the kitchen. Before Tom arrives The TickyOff Boyz wonder whether or not their grandmothers actually liked them, whether or not they would ship their children to the police if they committed a crime and whether or not they remember Maradona’s Hand Of God goal. Meanwhile, James tells an incredibly erotic tale involving The Crusades, tagine, and some very frisky elderly folk. All this plus, fun with meat-glue, The Doncaster Grill, St John at Christmas and Tom reveals exactly what Gary Neville eats…. This episode is sponsored by world cup of wine winners dropwine.co.uk Tom’s new book ‘The Hand And Flowers Cookbook’ is available from sheep shearing stations across New Zealand and also probably from a bookshop or two. It’s a beauty. Go get it. Oh and finally, the link to the boiled goose video discussed within the pod: https://youtu.be/8yvEYKRF5IA

Ep259: Left Field Life | Featuring chef Tom Kerridge

This week aural events upon Thee TickyOff kick off with some braised sausage chat from Sam and somewhat more dramatically James has been in a car crash. But don’t worry! Chill out. Sam is fine, the sausages were braised to perfection. Oh and James is alright too. Then things take a unique turn in the grand and hallowed history of the pod….they talk golf. Now hold on to yr equine creatures! I know maybe you’re thinking, golf is gross, I hate golf, I have no interest in golf. However, bear with us here. This pod attempts and achieves the impossible, much as The TickyOff Boyz have done throughout their incredible podcasting career. Fortunately they, and you, have a hell of a sensei on board to yap up a storm about why maybe golf isn’t quite what you think it is. That wise shaman is none other than New York Times bestselling author Tom Coyne calling in from Philadelphia. Tom talks about walking the perimeter of Ireland playing every single golf course and eating many kebabs, finding community and less division than you might expect travelling across America, why he’s anti-mayo in salads and he also explains the wonders of the Burger Dog. There’s discussion as to why golf maybe isn’t just your grandfather’s game these days and he reveals the place he could eat at least ten Georgia peach ice cream sandwiches… Finally, there’s the long awaited return of Who Eats What? and Tom tells the best ghost sighting tale you’ve ever had on TickyOff. It’s TickyOff, it’s golf, it’s one of the loveliest people we’ve ever had on and you need it in yer ears people. Trust us. Wake up. This episode is sponsored by the Gentle Ben of the world of wine dropwine.co.uk Tom’s upcoming book ‘A Course Called America’ is available for preorder from all hardware and fancy dress shops….or just from all places that sell books. I can’t do everything for you. You decide.

Bonus Episode: Donut Maths | Featuring Chef Wylie Dufresne

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