The Pick 3 Show
Three generations, three choices, one epic argument. A fun podcast, where hosts born in different decades go head to head to rank their Top 3 picks on everything. Perfect for anyone who loves nostalgia, arguments and a lot of laughs!
The Pick 3 Show
Ep 65: Death Row dinners
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Our panel are in trouble and find themselves on death row awaiting final dispatch. However, very pleasingly the PMG has granted each of them unfettered access to whichever culinary delights they would wish to enjoy in their final hours. Despite some reservations regarding how hungry they might be, Martin, Gareth and Andy made their choices and placed their orders.
What would you choose in such circumstances? Let us know via our portals on X, Instagram & BlueSky or via our e mail: thepick3show@gmail.com
Three men with three decades of separation debate three tough choices every week. This is the Pick Three Show. Welcome to another episode of the Pick Three Show, where each week our panel tackle the big questions that our listeners want debated. Their queries get filtered through the PMG's office and a final selection is made, usually with a degree of discomfort envisaged for the panel. Whilst our panel boasts an impressive range of experience, it is fair to say the Pickmaster General does everything in his or her power to wrong foot our experts. Despite three decades of separation, our team pulls together to deliver the best answers possible. Therefore, it was somewhat of a surprise when PMG suggested we debate our top three choices for a death row dinner. Personally speaking, I'm not sure how my appetite would be in such a scenario, albeit I am pretty sure that Andy can eat at any time, regardless of circumstance. To get us in the right frame of mind, the PMG has sequestered us in adjoining cells in the old Crumlin Road jail from where we can hear each other but not see each other. All I can hear in my headphones is Gareth quietly sobbing and Andy endlessly humming Queen's Epic I Want to Break Free. How are you doing, fellas? And how is your appetite for today's challenge?
SPEAKER_00All good. I'm glad to be back here. I once came to a Halloween night here with the three kids, and they were quite young at the time, right? And uh really scary, like people chasing your child saws, you were put into the cell, the doors locked, and the gas came down. And my daughter, my youngest daughter, who's probably about five at this stage, don't know why I brought her to this, always to this day blames her mum on pushing her forward first. Now the truth is we were all running ever so like she wasn't doing it at all, but she says she was pushed first ahead. But it is a scary place. Yeah, it's it is.
SPEAKER_05But what what I find interesting was do you remember the way they load horses in at the Grand National and they have the two boys behind having to push them into the starting gates? That was a bit like Andy going into his cell, or a couple of boys behind him having to gently push him, push him in there. He seemed to be enjoying it a little bit too much.
SPEAKER_00Well, yes, he's gone into two boys into his cells.
SPEAKER_01The two boys have left, might add to our listeners. You know, but anyway, Andy, how are you feeling about today's challenge? I find these ones when the Picmaster General sends through, there's a lot of choice, but my favourite thing about these type of topics are I know they're not in your wheelhouse, Martin. Food-related ones aren't your favourites?
SPEAKER_05They're not, and put this additional difficulty in my way. I'm I'm really not sure how I'm going to enjoy this at all. I do have a question. Did you go with a single three-course meal or three separate meal choices? Because our listeners seem to have done a bit of a split between the two.
SPEAKER_01I did my three favourite dishes. I'm not really big into desserts. So desserts was That surprises me actually, because I More savory. More savory. Oh yeah. More savory, yes, boy.
SPEAKER_00But but I thought it came down to it had to be starter, main course, and dessert.
SPEAKER_05Yes. Yes, but I think that's the instruction we get from PMG. Yeah. I don't think that's what we put out to the listeners. I put out to the listeners top three choices for a death row dinner. And the answers I got back were a mix between a three-course meal and three options. You know, so people viewed it in slightly different ways.
SPEAKER_00Anyway, I think Andy Cell The other thing is I must say it's good to be back after we could after for some reason Martin decided to cancel last week's podcast.
SPEAKER_01I don't know what. Could you imagine you and I had cancelled a few hours before a podcast?
SPEAKER_00Oh, exactly. And it was it was one of his peeves the last time being late or was it late cancellation? It was both, actually. So there's two ticks there. So is this like is this like the builder's week was last week was his week off? I think so, yeah.
SPEAKER_05What I loved was today, before we came here to to do this recording, I get a message from one of the guys saying, Well, I hope you're ready after we gave you a week off. We gave you a week off. This is this is management who swan around and are rarely seen when the production line is in full swing. They turn up, they have a bit of a chat, and then they do what is technically known in the trade as frig off and leave the hard work to the team.
SPEAKER_01Did you uh did he tell the Picmaster General he was taking a week off? I have to take it against his holiday.
SPEAKER_00Unpaid leave.
SPEAKER_01Without further ado, my my number three choice He's actually thinking about the unpaid leave. I don't know, just cutting across from you. Um so number three, and actually just back to that. Three courses to me. I I would very rarely go out to a restaurant and get three courses these days. I think it's something that what about you, Martin? Would that be something if you were going out never, yeah.
SPEAKER_03Very, very rarely do it.
SPEAKER_00It would be super melon, mashed potatoes, a little bit of Pavlovna.
SPEAKER_05But it's Pavlova, it's not Pavlova.
SPEAKER_01Pavlova is probably some Russian ballerina. I had I had a lot of people come back to me and say the format I don't really want to do courses. I don't eat three courses in a restaurant. I think that's probably one of the changing dining habits. But for me, number three was a Mexican burrito ball.
SPEAKER_05So you're on death row and you're going to risk a Mexican burrito bowl.
SPEAKER_01Oh, well, that'll that the consequences won't be mine. It will be the people to clean up. Yeah. The other thing which was worth noting is there when I was Googling this, there is a couple of books that have been published, which are a list of the most infamous criminals and their uh death room, and what their choices were. There's actually there's literature around this stuff. I didn't go into detail.
SPEAKER_05I did not do that sort of research for today. I looked at what I might assuming my stomach was calm, which it may not be.
SPEAKER_01What's uh crime do you think you're in for, Martin?
SPEAKER_05Oh, I'm in as a serial killer.
SPEAKER_01And you know something that didn't taste as well though, but me and you actually we've taken a step back here.
SPEAKER_00That's expectation.
SPEAKER_05Uh whereas Gareth's in for fraud. Serious fraud.
SPEAKER_01Serious fraud. That was uh Shawshank guy was in for fraud, wasn't it?
SPEAKER_05But also also a murder, potentially his his wife's lovers.
SPEAKER_00That's right.
SPEAKER_05Tree, true.
SPEAKER_00Actually, just I just watched the Green Mile again, which is their own death row.
SPEAKER_04So what did they have for the final main? Just sort of keep nothing. They didn't get into that. There was no choices going on.
SPEAKER_01No.
SPEAKER_04What?
unknownGreat.
SPEAKER_01So anyway, back to the Mexican bowl from that lovely stuff. So Mexican burrito bowls, and actually any type of Mexican food could fit into this criteria. But restaurants like Bojum have been famous over here. Chipotle for our American listeners would be the alternative. But lovely spicy rice, some chicken, some jalapeno, some sour cream, some cheese. It is a fantastic cuisine. So that would be my number three. It's something that I would and probably as spicy as you can get. Fantastic. Number three. If you've gone with a big volume, big volume?
SPEAKER_00That's a starter. Yeah, no. Well, no, I sort of volume. You are gonna play into Martin's picture.
SPEAKER_05No, I think what he's doing is he doesn't have to worry about digestion. Oh no. That's going to be Yeah, but you've actually got to get it in.
SPEAKER_01Well, no, this would be one of the things. I'm if I'm going down, I'm going down fighting. This would be it.
SPEAKER_05So I'm gonna have my if you're going down fighting, you're you're going in the heavyweight division. That's why I was reporting. Whereas Gareth, Gareth is at his at best at featherweight.
SPEAKER_01So yeah, number three, I go spicy. Could be uh similar or or might be slightly different things for my next two, but when I was looking at starter choices, uh starters for me, I was sort of thinking uh you know good choice.
SPEAKER_00I've sort of gone off the burritos, it's hard to get a good burrito now. I think you mentioned summer now which has gone a bit mainstream, but over doesn't it just churning it out now?
SPEAKER_01You realise very quickly when you go in and their average customer is about 16 or 17 years old. And actually, and you realised one Victoria Squareson a couple of weeks ago, and the guy was saying, Can I have a bit more rice? This is to do me for two days. I was sitting thinking, it's changed from the student days when we were around.
SPEAKER_00I know, I know.
SPEAKER_01But number three, what would be yours, Garth?
SPEAKER_00Number three, I'm gone. I have gone starter for dessert, because that's what we used uh saying. I thought I'd better not go off piste. Uh so for my starter will involve prawns. Like I do love a good prawn cocktail.
SPEAKER_05Okay, it's no surprise, you would be from that brigade. What brigade is that? Prawn cocktail brigade. You know, they they always they're always the elite at these various events.
SPEAKER_00But I'm not going to go, I'm going to go for pill, pill, prawns. Okay, yeah, spicy. Spicy. Oh, Marsh Martin looks at it and goes, What is that? Right? You know, often found in Spain, and the prawns come out and they have been cooked.
SPEAKER_03Do they do a wee dance?
SPEAKER_00In oil, garlic, and chili. And they it comes out uh in a wee round bowl. Ceramic, brown bowl, brown bowl, sizzling. And there's only about four or five prawns in there, but they need to be good.
SPEAKER_05The other ones jumped out when it got hot.
SPEAKER_00Yeah, good Dublin Bay prawns. So sorry, Dublin Bay prawns in Spain, sizzling away. But you know what I mean? It's those type of prawns. You know, there's tiger prawns which are hard on the outside, these are more soft.
SPEAKER_01Porta Vogue was always known for good prawns, wasn't it? Yeah, it hasn't really. I haven't seen that many menus recently.
SPEAKER_00True, true.
SPEAKER_01That's one for our listeners, maybe to send us information.
SPEAKER_00Have you ever tasted a prawn? No.
SPEAKER_01I've one of my friends I'm allergic to shellfish.
SPEAKER_00Oh, that's right.
SPEAKER_01One of my friends. Well, my dad was.
SPEAKER_00Would you like one taking the road?
SPEAKER_01Would you like one? A few of our listeners are sending Martin gifts as we speak. A friend of mine's allergic to prawns, and we were out, this is 20 years ago, we were out for dinner, and another friend of ours was working uh in Pizza Hut. So we were having a few beers before going out, and he was closing up the shop, and he said to one of the guys, this guy hadn't eaten who was allergic to prawns. I remember this as vivid as anything I can remember. And he'd give him this pizza, and I looked, and the crust was a weird shape. So he's eating this. He goes, That's lovely. Thanks, Michael. Eating the gets the uh the crust looks. This guy had stuffed the crust with prawns.
SPEAKER_00Oh, jeez.
SPEAKER_01And he he thought, and this was his defense, he thought he was like an allergy to prawns, was oh, I don't like the taste and all. This guy's face exploded, swole up straight away. And then I from that point the laughter stopped and went, This is this looks terrifying, actually. But yeah, I like Andy's prawns, love them.
SPEAKER_03Pill pills good. So that's what you would start with.
SPEAKER_05So meanwhile, the Mexican burrito, probably delivered by people in sombreros, have gone to Andy's cell dancing around. We still haven't said what Andy's in for and is on death row for.
SPEAKER_01So you're in for serial killer, he's in for fraud. What would you be in for? You better have ballot. Martin often wonders why he has so much adding work today.
SPEAKER_00Right. I'm not sure what he would be in for.
SPEAKER_05No, I'm not sure either. I've had a couple of ideas, but they're on the cutting room floor.
SPEAKER_03Just so that in case you missed this bit of the podcast. Okay, my number three choice would be half a grapefruit.
SPEAKER_00Oh, geez. We're back to 1970 starters. I'd like to start half a grapefruit. It's a real starter. It is a oh, in the 70s, it was either melon, half a grapefruit, uh, egg mayonnaise or soup. Are you kidding? In every restaurant, that would have been the starter.
SPEAKER_05And I'm a half grapefruit man. Now there's a reason why I've chosen it because in the last year and a bit uh I've had to go on um blood pressure tablets, which I'm not a huge fan of, but they have only banned me off eating or drinking one thing, and that is grapefruit. Really? Which is one of my all-time favourite tastes. So I'm going death row. Why? Damn it, I'm gonna have grapefruit again because I haven't been able to have grapefruit for 18 months, which I absolutely love. Why do they not make the medicines that are triggered by things like corgettes or sexy medicine? The medicine triggers against whatever is in grapefruit or grapefruit juice. Okay. So I haven't been able to have that. I'm going, I'm on death row, damn it, I'm going to have grapefruit juice. So I'm opening with half a grapefruit.
SPEAKER_01There's a possibility that I don't even make it to the execution room because this might do it for me. But so if you go into a restaurant in the 70s and you go, Oh, there's the menu, I have grapefruit. It just comes plate, half a grapefruit.
SPEAKER_00You got to go to the fruit.
SPEAKER_05You could try a wee bit of sugar, but they would also have sliced down very gently between the various segments. So your spoon would just lift them out.
SPEAKER_00They had a knife. I remember them having a knife which had a bend on it for cutting right round grapefruit. And you know something? Grapefruit juice is the first juice I get whenever I'm at holiday for breakfast. I don't get orange juice.
SPEAKER_05I would love to still be able to do that. In fact, I must run on back at the GP's at some point and say, what else have you got that does the same job but doesn't ban me off grapefruit? But I suspect there isn't anything.
SPEAKER_00If it was a wee bit easier to eat, you know, and cut out, I would, but I used to love tinned grapefruit.
SPEAKER_05Fantastic. In fact, that was my Christmas starter. It was chilled tinned grapefruit.
SPEAKER_01As kids, we used to go, me and my brother, go into the fridge in the morning, oh, Del Monte orange juice, all the same sort of containers. My mom grapefruit juice in a second.
SPEAKER_00But the thing is, I remember going into restaurants and having grapefruits a poured out of a tin would have been a starter. Yep. That's uh just like a different world. Oh, it was back then Eggman Age was a classic.
SPEAKER_01Our listeners are sitting here, and some of our listeners say I love the educational ones. They can say the TikTok here. Learning something from this.
SPEAKER_05Well, there you go. And learning that if you happen to go on blood pressure tablets, they will refuse to let you drink or eat grapefruit ever again, which is really irritating.
SPEAKER_00I would actually say it's my favourite fruit, only it's hard to cut all the cuts on all.
SPEAKER_01There's so many on a related note, but so many beers over the last few years have that uh the IPAs have the grapefruit stuff in them. Oh lovely. That's because it's great. It's absolutely great. I've tasted uh grapefruit on its own, I can't say I've tasted it in 20 years. Back then, you did put a wee bit of sugar in the top. I never did.
SPEAKER_05Did you not? I always liked it. It'll surprise you, boys, but I like the bitterness of it.
SPEAKER_00I know.
SPEAKER_05You know, anyway, that was my so there's my starter. Haven't troubled the chef to put too much effort in so far. Andy, what's your main course choice?
SPEAKER_01Main course, and it is there was a couple of choices here. I've singing roast dinners, and I thought roast dinners good, but I want I I want to stick a little spicy trade. I'm sticking spicy, I'm going Singapore fried rice from and it would have to be Singapore? No, the swan Chinese and banger. It is. How do I sum this up without saying? So it's Singapore style. So what's the difference between Do you know when you go into a a Chinese restaurant now, and it is style over substance? There's a lot of the Chinese restaurants around banger, which are very good, but there's a level of this one which reminds me of Chinese restaurants I used to have 20 years ago. There's the fish tank as you walk in, there's the stuff the funny music and all.
SPEAKER_00Did I ever tell you what the Chinese was called in Down Patrick? No. Bon appetite. I swear the first Chinese Don Patrick was called Bon Appetit.
SPEAKER_05I actually hit the longest drive ever on the Renegade Players tour at Ord Glass Golf Club when I missed the golf course completely. It bunched down the road and finished up outside the Chinese restaurant. And we measured it out. We reckoned it was about 640 yards. Because you turned the corner and went down the hill. Oh wow. I like that.
SPEAKER_00So what is what's different? Singapore pork fried rice and chicken fried rice.
SPEAKER_01So Singapore fried rice has satay chicken on it. Now, this is Lily, our eldest, has a nut allergy. Oh, that's good. And it's quite severe. And so I live on the edge. If I order it, Nicole looks at me, goes oh, you're not our nut again. I sit there, and it is the fear. You're such a curring father. Oh, completely. No, it is that fear goes through my head, go, I'm gonna enjoy this. And there's times now where I will I I think I probably haven't had for two or three weeks, but if you give me that second choice, that is it. It's incredible. Is a bit of cray sauce on it? No, it comes with satay sauce, it's like a fried, it's got little bits of char sou through it.
SPEAKER_05It's got sorry, char sou?
SPEAKER_01It's like pork, it's Chinese style pork. Have you had are you a fan of Chinese food, Martin?
SPEAKER_05I have a limited capability in a Chinese restaurant. Please tell us fried rice. That's all right. Well, conversion s sweet and sour, maybe I can get away with it. But beyond that, nah. Everything's a gamble.
SPEAKER_01Whenever you go on your Everything's a gamble. Whenever you go on your renegade players tour, and you go to somewhere that you the days before you you could go on Google and find all the restaurants and stuff, was there a few occasions where you at the restaurants you're like, I'm not eating this?
SPEAKER_05No, I've always managed to find something I'm prepared to eat, but whether I enjoy it or not is is another thing. I'm just, as you know, not a foodie.
SPEAKER_01I was thinking of that story the other day. Was it the non-driver discount?
SPEAKER_05Oh, non-drinker, non-drinker discount. I was a non-drinker discount. So I that's in a uh a podcast that will have aired by the time this one airs, probably.
SPEAKER_01I I was sniggering to myself in some reason, not thinking of you having your steak and them all order and all this stuff.
SPEAKER_00So Singapore fried rice and you pour a wee bit of satay sauce on it.
SPEAKER_01No, it comes with satay sauce on it. It I will I will send a put a picture on our Instagram later. It is incredible. So the chicken is crispy. It's like we have Instagram. We do have an Instagram, yeah. I see uh in the footsteps of Giants Instagram's now popped up again.
SPEAKER_05Yes, well that is now uh being run by Ron.
SPEAKER_00Oh really? But okay, can we lose two quick?
SPEAKER_01So you've got fried rice, you've got little bits of char sou, little bits of chicken, a satay sauce over with a like three or four bigger bits of sort of like lightly battered chicken. It isn't incredible. Well, they must have at least killed it. So they didn't just batter it. If you're in a Chinese restaurant over the next couple of weeks, you're gonna take away, have a look for it in the menu. You will not regret it.
SPEAKER_00Excellent. Good one. Number two. I don't think Mark's gonna need that one. Number two for you, Jay. Number two for me was a choice between Sphinx kebab on chips from here in Belfast. Been there there since you know for the last 40-50 years, probably.
SPEAKER_05Sphinx not been there for thousands of years.
SPEAKER_00Probably, probably so quick. Um so that on chips, but sometimes I'm a wee bit disappointed after eating that. So I went then. Are you sitting down when you're there? Your disappointment. I am disappointed, and I think about it, but the one I've taken is Perry Perry Chicken from a little restaurant stroke takeaway in Portugal that I ate at a lot whenever I used to go there as a kids and the family to Portugal a lot, and it is the best chicken ever made. You know, the chicken goes round and round on a rotisserie, you know, about twenty at a time. That's because it's got it's got a steak right up to the exactly it, and it's these pasting peri olives. The takeaway only serves chicken, chips, and salad. Absolutely nothing at all. That's Gordon Ramsey. And the taste is oh, you could just the flavours, even the bones, you're eating the meat off them. That was it. It is unbelievable. So that'd be my amazing.
SPEAKER_05Does it still exist though? I mean do you know that the restaurant still exists?
SPEAKER_00Yeah, Marufo one. It's called Marufo One. Marufo one. And they've got another one across the road called Marufo 2. It's beside the Alpha. So it's got two roofs. Outside Al Manso, which is near Kindred Lago.
SPEAKER_01Kindred Lago. For our listeners here in Portugal.
SPEAKER_00Unbelievable everyone knows it. Everyone knows it's a chicken ranch or the. Do you think there's unbelievable?
SPEAKER_05So they know it as the chicken ranch.
SPEAKER_00Yeah. But it's actually the name of the restaurant's call Marufo.
SPEAKER_05Would it work over here, Jay?
SPEAKER_00Yeah. No doubt. The difficulty is it's outside. Yeah, okay. You know, when they're cooking, it's a lot of smoke, etc. So how they deal with that, I'm not sure.
SPEAKER_01So other questions extract unit.
SPEAKER_00Everything's over charcoals, and you see him putting buckets of charcoal underneath it.
SPEAKER_01So do you get like a full chicken order? Or do you get like a chicken breast type of stuff without the bone?
SPEAKER_00Full chicken. Full chicken. And it is unbelievable. Do you like pretty pretty chicken mark? Would you like chicken? I like chicken. Well then you would love this.
SPEAKER_05Not necessarily, because they why not just roast the chicken for me?
SPEAKER_01I'm not a huge fan of chicken on the bone. Are you not? And I'm one of those things people will say, oh, it's a superior taste and everything else. We're just showing it to Andy. Yeah, for our listeners, yeah.
SPEAKER_05Just for our listeners, Andy is watching a video of Gareth getting chicken and chips in a Portuguese restaurant.
SPEAKER_00It is delicious. Price? Dark cheap. Oh really? Yeah, dirt cheap. Two chickens, chips, maybe 15, 16 euros.
SPEAKER_01I'm laughing at your Sphinx kebab. It's one of those things that has well, not any kebab or any takeaway has sneaked up in price so much the last few years.
SPEAKER_00Oh, it's 20 quid now for a regular one delivered. Why?
SPEAKER_01Why would you do it? For our listeners, Martin, what would uh what was the last takeaway you ordered?
SPEAKER_05I genuinely can't remember the last takeaway. Was that right? We ordered we would have previously occasionally ordered a Chinese because Debs wanted one and I would then have chicken fried rice. You know, again, not really my my thing. Uh if we're away on holiday and we'll go in and out of various takeout restaurants, etc. Yeah, of course. We don't tend to order a lot of takeouts. We will go out to eat and we will eat in, but we don't order a lot of takeout stuff. Okay, good, good. Hence, I'm the shape I am, Andy, and you're the shape you are, Andy. Just pointing it out, people. You'll see us all on blood pressure tablets. I know it's cost me my grapefruit addiction. My main course is a full Christmas dinner with turkey, ham, chipolata sausages, streaky bacon that's been cooked on the turkey, uh, roast and riced potatoes, peas, carrots, sprites, and loads of gravy.
SPEAKER_00Riced potatoes.
SPEAKER_05Rice potatoes. Do you not know what rice potatoes are?
SPEAKER_00I do know they are, but we all call them as mashed.
SPEAKER_05No. Rice potatoes is completely different. They go through the actual ricer and actually they come out as little strands of potato and sit. They are magnificent.
SPEAKER_01Croquette potatoes are one of my favourite things.
SPEAKER_05Croquettes are great, but they're not part of Christmas. I love them. They're not part of Christmas dinner. That's a good thing.
SPEAKER_00Christmas dinner is a good choice. That's a good choice. Never get bored of turkey and ham. No.
SPEAKER_05Never a lot of people say when they arrive around at Christmas, oh, I hate Christmas dinner. It's awful. And I go, I have three or four Christmas dinners a year at various things and all the rest of the same. I look forward to all of them.
SPEAKER_00So do I agree. In fact, actually, I look forward to it more than a roast beef dinner.
SPEAKER_05I agree. Oh, you see, that's a nipping tuck for me, but I decided that I would just go with uh full Christmas.
SPEAKER_00What type of roast beef do you cook?
SPEAKER_05Stuff from a cow.
SPEAKER_00I know that, but what's what cut?
SPEAKER_05It depends. It could be a sirloin of beef, it could be in the old days it was always silverside. We talked about this before.
SPEAKER_03Oh my I didn't know.
SPEAKER_05We've talked about that before, but it depends a good you know, roast of beef from your butcher and just put it in the oven and cooking.
SPEAKER_00I had a great story, you know uh my friend Kev O'Neill. So he loves cooking and he did big into it or whatever. And uh he was telling a story about you know, he'd bought a shadow brio. Oh, yeah, yeah, yeah. And you know, his favourite thing, and he said to Lisa, Lisa, would you put that in the oven for me or whatever? And anyway, whatever happened, it it got a wee bit burnt or whatever. And he says he just went in and he lives out in the country and he just took it and just chucked it into the field. Shadow Brion, that's serious money. We didn't goner at that stage, it'd just been overcooked.
SPEAKER_01Oh we were in Port Rush a few years ago. I won't mention the restaurant name, but they do a Shadow Brions like 90 quid for two people. So we got two across the table for four of us, and honestly, there was about seven bits of meat in this thing. Absolutely. Well, it was awful.
SPEAKER_00I'm gonna give you which has been a game changer, and all the you know the barbecue ones that I don't have a lot of time for will hate that. I have started cooking steak in the air fryer. Game changer. Absolute game changer. Try it before you give me that look that you're giving me at the moment, right? Because you're a barbecue freak.
SPEAKER_05I can't see you from the cell.
SPEAKER_00I'm in, I can only hear you, so you're just assuming I'm looking at you off like you just put your head round the corner so you have through the bars and stretched it dry.
SPEAKER_01I'm a bit like a giraffe. For our listeners, it's like silence of the lambs. Yes, first scene walking past Martin McGill.
SPEAKER_00I know. But uh try it, Andy. What three or four, maybe five minutes. Still pink inside. It it it tastes like a shadow braille.
SPEAKER_06Okay.
SPEAKER_05No. That's a bit like that. Try it. That's like that Volkswagen ad where people are closing doors and saying, Oh, it sounds like a golf. It sounds like a golf.
SPEAKER_00Until necessarily after you've tried it, come back to me.
SPEAKER_05And I put there's a challenge there. I'm not gonna get the chance. I'm on death row. I'm eating. I I'm not gonna get the chance to go back to my air fryer.
SPEAKER_01I like the way Gareth brought in barbecue there as well. Railing some of our listeners up here listening probably in the hype of the barbecue store. And all we had a couple of listeners actually put barbecue stuff in there. Oh, alright, it's specific barbecue.
SPEAKER_05Well, there you go. There'll be some listeners that uh are looking forward to their death row experience.
SPEAKER_01Andy. Number one, and this was by a country mile, an ulster fry. Specifically the way I like an ulster fry, which is no beans. And this is one of the key things. Like I go out, I would love getting a fry. It's very hard to get a good fry these days. Either overcomplicated with added bits and pieces, or just not cooked in the right way. So, what's in it? For me, my personal soda bread, potato bread, bacon, sausage, a couple of eggs. What weight on? Fried always.
SPEAKER_05And then Mulster Fry, it has to be a fried egg. You can't you can't go, oh, I'd like scrambled.
SPEAKER_01Black pudding I like, although it's not traditionally, people would say it isn't in. That would probably be the core of it. Right.
SPEAKER_05So basically, you're just bacon sausage, couple of eggs, soda bread and potato bread, and then whatever sauce you put on it.
SPEAKER_01Yeah, black pudding as well would be in there more than a lot.
SPEAKER_05Okay.
SPEAKER_01But that that would be my ideal fry. I have a slight hatred for beans and type of stuff on those.
SPEAKER_00I've just changed my beans recently. So and I've added now I started adding Mayflower curry powder. What? To the beans.
SPEAKER_01We have that in the house, the Mayflower.
SPEAKER_00Absolutely delicious. Oh try it, Andy, okay? Okay. So we easpoonful and mix it in. See? Unbelievable.
SPEAKER_01I like beans on their own, don't get me wrong, but whenever you get a fry and you're looking forward to it and suddenly there's a big dollop of beans in the middle of it, and you go, Oh my god, it's bean juice everywhere. Ah, I don't like bean juice.
SPEAKER_05Do you know what you need is you need to go to a restaurant that's good enough that gives you a ramekin with your beans in it?
SPEAKER_01True.
SPEAKER_05Not just loose oight all over the plate.
SPEAKER_01In a restaurant a few years ago with Nicole and I said, Oh, just can I check the beans that come with that? Uh, can I do it without beans? Oh, sorry, it comes with beans. Okay, can you let me know how the beans come with it? The guy looked at me like a three head. Uh and I was sort of an assembly mode. I don't want beans everywhere on the thing. So that was your point there.
SPEAKER_00I'm with you on that. I don't like the bean juice getting into it.
SPEAKER_05What about you guys are so fussy.
SPEAKER_00I'll tell you, do you like bean juice hitting stuff? Love it.
SPEAKER_05Love it. But I don't do you take tomato sauce or brown sauce on anything ever.
SPEAKER_01My thing would like as a kid growing up, my gran part of her, I always remember part of her weekly meal schedule, and this was 80s, was a fry as like a nighttime meal. Oh, yeah. As an adult, I was sitting thinking that's completely went from Sassani. I know it has.
SPEAKER_05I disagree. I will cook Debs a fry every so often, but I will also add uh I will probably do it as bacon, bacon, eggs, chips, and baked beans as an evening meal every so often. And that's pretty good.
SPEAKER_00Like it is hard to like adding that.
SPEAKER_05She's gonna miss it after I'm executed.
SPEAKER_00An old cowboy supper or whatever, that you know, beans, one of the sustained things.
SPEAKER_05One of the best things I ever ate was at a scout camp uh where we actually created what was called a cowboy dinner, and it was a couple of slices of bacon, slices of potato, cheese, and baked beans wrapped up tight through in tinfoil, put on the fire. We then all went swimming for half an hour, came back, opened these things up. Unbelievable food. Now, admittedly, you're at Scout Camp, you'd eat almost anything, but this this still has, and with lovely big bits of crusty bread with loads of butter. Oh, tremendous. Still remember that meal, but anyway. That sounds great, actually.
SPEAKER_01I remember coming back from Scout Camp Crawford's word and saying to my mum, I got this great drink. It was like it was chicken soup in a cup, and she was like, cup of soup. And I was like, it's no, no, it was soup in a cup, like cup of soup, and then got them in that week and she made them. I was like, That doesn't taste the same. No, no, there's nothing about it.
SPEAKER_05I made that mistake with my mum once with Heinz sponge puddings, which at Scout Camp you could polish off one between two people and still be hungry. And my mother and I tried to eat one of these, and uh honestly, two bites in, it was like eating lead. It just hit your stomach and sat there.
SPEAKER_00But anyway. I know, I know. So Ulster Fry, my number one. Good choice. What about yours, Jim? Good choice. Number through one or for me, or the the dessert. This works, we go three, two, four. But I'm doing dessert. I did immediately my first thing came into head was termasu. Okay, yeah. But I have been disappointed with termesu that I've tried on my travels. For example, particularly in Rome. The termes, which is the proper term did not taste like the termesou that we get here, which is you know, the dipped in the Northern Ireland style masu, that's the same. So I do like the Northern Ireland style termesou, so it can but I didn't want to take that risk that they would give me some other type of termesu, so I've gone for apple pie with custard.
SPEAKER_05With custard? With custard. Now lumpy or smooth.
SPEAKER_00Oh, it has to be smooth. Now, and uh but also that it's a real toss-up between I love fresh cream, so I could eat apple cry and fresh cream, and maybe apple. Apple cry. And we we dollo both of it. And I always remember my granny I'd go up you know up to my granny's house and she'd make me whisk up the cream, you know, with the hand beater.
SPEAKER_05I'm assuming Gareth in the next cell is doing the hand beater shit.
SPEAKER_00The whisk, not the hand, but the one that you had to wear round and round, and then you were able to lick the cream. Yeah, that's good. It was just that to me was heaven. I've always loved fresh cream.
SPEAKER_01Good apple pie is a great choice, actually.
SPEAKER_05And then your grandfather walked in and gave you a turnip.
SPEAKER_00I know, I know that was his choice, and it was the same granny, you know. So apple pie is a good one.
SPEAKER_05I like it. That's uh a fair choice, yeah.
SPEAKER_01A fair choice. I remember and I still have a stigma with apple pie Halloween many years ago, and you people getting apple pie took a bite, and I was like, ah and this was I maybe was six or seven years old. Coin no idea there was coins in these things, and took a half tooth came with it, and I was like, This is still have a stigma about apple pie.
SPEAKER_00No, but what you know the thing is, that was the greatest thing about Halloween. Oh, your mum making apple pie knowing that the cash was in it, uh, and going, I cannot wait to find something of that thing. Yeah, yeah. It was one of the greatest surprises up there near Christmas.
SPEAKER_05I was I was really shocked one year when I mean I bit into something and it was it was quite soft. It wasn't it was usually wrapped around. And anyway, you take it out and you unwrap the paper, and it was a 50-point note.
SPEAKER_04You see, I knew just one, just one.
SPEAKER_01But my mum had only put twenties in the other when was the last time you had a good apple pie?
SPEAKER_00Oh my mum. Okay, my mum.
SPEAKER_05Your mum still makes a good apple pie?
SPEAKER_00Now she doesn't bring as much of it down these days, right? To tell the truth, and she's actually whenever funnel shows. What are you doing? I'm just baking at the moment. I'm going, right? Any chance of dinner? Now she does bring me down jars of honey, all of this. But her bacon, her wheat butterfly buns actually would be uh an addition to that as well.
SPEAKER_01Oh, nice on the side.
SPEAKER_00Oh, yeah.
SPEAKER_05To be fair, those are called fairy cakes.
SPEAKER_00No butterfly buns.
SPEAKER_05I know, but what they are, it's a wee bit with the butterfly things, but they are kind of fairy cakes. And I mean, to be fair, your mother should remember to bring you those. Oh, I love them. Right? No, you could. Martin, you're number one. My number one is my dessert, is a Bramley apple pie.
SPEAKER_00Oh no!
SPEAKER_05With ice-cold whipped cream.
SPEAKER_00Oh yeah.
SPEAKER_05Which is but it's got to be an apple pie that is sharp, not not sort of soft and sweet. It's got to be sharp. I'm with you. And it absolutely can't have cinnamon. People put cinnamon in apple pies and stuff like that, and I'm going, no, that's just you're just dulling the taste. Good quality apple pie.
SPEAKER_00Do you like do you like rhubarb pies? Yes. Yeah, my mum made that as well. Oh, loved it.
SPEAKER_05Loved rhubarb. Do you like them together? Do you like them together?
SPEAKER_00No, no, no. We wouldn't be able to afford to.
SPEAKER_05No, well, people every so often do that, and I don't. I would go, no, no, keep them separate. I like rhubarb and I like apple. I'm not that wide on the two mixing the two together. Oh no, no, no.
SPEAKER_00No, but I like the tartness of it. Yeah. It's no surprise to me.
SPEAKER_02It's absolutely no surprise to me. You like that? Look at his face. You can't see it. I'm two cells away. Twig my neck around him. He's hanging out.
SPEAKER_00But anyway. So that's a really good choice. Really good choice. Thanks.
SPEAKER_05I'm glad you I'm glad you agree with me. But it's got to be tart, doesn't it, Gareth? It does have to be tart.
SPEAKER_01Same, same question, you mark. When was the last time you had a good apple tart? I had a good apple pie recently.
SPEAKER_05Um across the winter we would frequently have it. We we had a grate in our old house. Um we had a nice little orchard, and we uh the apples from it were absolutely great, and we've yet to see what the crop here is at the at the new estate uh to see how the apples go. But hopefully next winter we'll we'll have a couple of excellent crumbles and a couple of excellent pies.
SPEAKER_00Love it.
SPEAKER_05You know, anyway, listener choices. We've we've merrily devored our way through a three-course meal prior to heading off down the corridor to be silently dispatched. We still haven't found out what Andy's in for.
SPEAKER_00Oh, I know. Well, that's what we were thinking, thinking. Let the listeners send in. That's a good idea.
SPEAKER_05Listener send in suggestions what Andy would be in for.
SPEAKER_00I I'm gonna go first with my daughter Alexandra, who did say starter, main course, and desserts. So she said starter, roast dinner and potatoes.
SPEAKER_02Okay, going straight in.
SPEAKER_00Main course, brownie, uh chocolate brownie and ice cream.
SPEAKER_02Okay.
SPEAKER_00And for dessert, a nugget put out of uh new gelato. Okay. Chocolate chip nuggy pot. So she wanted two desserts.
SPEAKER_05Well, I mean again. It's her choice, and it's it seems wrong to turn her down on that at the moment.
SPEAKER_01Johnny sent in some Tam, a sort of Thai soup. Right. Proper Texas barbecue platter, as I can't choose, for his mean, and then for his dessert and knickerbocker glory.
SPEAKER_05People used to order those a lot in the 70s. You'd go to Morelli's up in Port Stuart, and somebody'd order the Knickerbocker Glory, and this thing would arrive, and it was all the colours of the rainbow, plus some ice cream, and I looked at it and went, I could never even attempt to eat that. It would just make me ill.
SPEAKER_01Uh Ben sent in proper octopus with spiced rice. Are you a fan of octopus, Martin?
SPEAKER_05I don't mind legs one to four, but I'm not a fan of legs five to eight.
SPEAKER_01He then says uh sushi and a five guys burger.
SPEAKER_05That is an interesting combo. Sushi and a five guys burger.
SPEAKER_01Pete sent in fish and chips from a chippy with lots of salt and vinegar.
SPEAKER_00Oh yeah, salt and vinegar crucial.
SPEAKER_01It's a great choice. A filled soda with eggs, runny, and a dash of HP soy. No need to choose a healthy option at this point.
SPEAKER_05None.
SPEAKER_01And then it's number one is a lamb Morris Morris with chema fried rice from Bangor's Green Chili restaurant. I've heard that at the moment of passing, people empty their guts involuntarily. I'd like to leave my mark while doing so.
SPEAKER_05Well, it all depends on what circumstances.
SPEAKER_00I mean, if you happen to be standing up, that might work, but Elra for Rodney Maxwell, starter, smoked salmon with champagne truffles, main prawn risotto, dessert, sticky toffee pudding with loads of custard.
SPEAKER_04Custard? Yeah, I didn't get sticky toffee pudding. No, not me.
SPEAKER_01It's not natural. Um Rich sent in a Sunday roast, fish and chips again, uh cheesy chip and gravy. He he starts quite high and works his way down the scale there. And then a steak, just rather put steak full stop. So he's got four choices. He has with four choices. Okay. He's gone rogue with those.
SPEAKER_05Uh Ashley Parks, very detailed answer from uh friend of the show, Ashley Parks. He went pick and mix from Quincy's restaurant, which is not open anymore. It had ribs, wings, potato skins, garlic bread, cheese bites, breaded mushrooms, nachos with barbecue and sweet chili dips. It's a good thing I'm on death row. That's just his starter. Then his main course is a full Christmas dinner, including a Yorkshire pudding. Unconventional, but a restaurant randomly put one on mine last year and it was incredible. Oh really? Yeah. And then his third choice is my granny's old school rice pudding.
SPEAKER_00I love rice pudding. My granny. I made it there recently for a sandwich. It was delicious. We the two of us ate it.
SPEAKER_05It used to be a regular dessert. It very rarely appears anymore. Rice pudding. We used to we used to originally put a few drops of ribena into our rice pudding and turn it turn it pink. Why? Apparently it tasted better. Can't even remember why we did that as children. No idea. 60 years ago. But anyway, uh Anne McKissick sent pepperoni pizza with French fries, followed by ice cream, or roast chicken, green beans, and stuffing. Both are my favorites.
SPEAKER_00Green beans, never for me.
SPEAKER_05I think that's an American thing. They like their green beans slightly more than we seem to. Jack Solomon sent us uh his starter would be loaded nachos.
SPEAKER_01Nice. Nachos good. Yeah, I like it.
SPEAKER_05His main course would be a Sunday roast with everything. Nice. And then his dessert is a tasting flight of puddings.
SPEAKER_01I'm going, it's not a Michigan star restaurant. I like Jack's idea. Get it we better.
SPEAKER_05Yeah, but he's got no but it is a tasting flight of puddings, including a slice of apple pie, a brownie with ice cream, and a slice of bonoffee pie. I'm going, you are definitely going to be hopped up on sugar by the time you head down the corridor. Yeah, love that. Victoria De Nun said a really good steak with Dauphin Noise potatoes, grilled asparagus, and peppercorn sauce, followed by sticky toffee pudding. Nice. That's her first choice. But she also then had second choice was the three peas, pizza, prosecco, and pavlova, a nostalgic Friday night staple for me and my girlfriends. And then number three was my mum's vegetable soup with a fresh baguette, followed by her apple crumble. So she's chosen three different meals on the way through. Johnny Kerr. Oh Johnny. Chicken gelfrizi with Pila Rice and Peshwary Nan. Nope.
SPEAKER_00No, Peshwary Nan's too sweet for me.
SPEAKER_05Not for me, but by all means it's your death row dinner. His other choices are a roast beef dinner with all the trimmings or a full Christmas dinner. So two traditional and one I've no idea what that first thing is. Not going to be on menu at my menu at all. And my final one is Big Keith.
SPEAKER_02Oh Keith.
SPEAKER_05Who was fresh Kilkeel prawn cocktail with the cookie jar's famous sweetened bread. That must be a local delicacy downround Newcastle. I'm not sure who the cookie jar are, but you've got a free shout-out on the Pick Three show. So if your business picks up, remember us. Invoice in the post. A full Ulster Fry with tomato sauce. And with loads of fresh whipped cream. Oh yeah. Nice. Now the one thing I know from listening to everybody's meals is before we All head off down the corridor. There may be some time required in the facilities here to just make us all feel a little bit more comfortable. But it's an interesting subject because your death row meal is probably something that we're not all giving that much thought to. And yet we've all come up with plenty of ideas as to what you might enjoy. I just don't think we'll be hungry. I think I'll get through my half grapefruit fine. But thereafter it might get a little bit more of a strain. Anyway, listeners, what we're really interested in now is Gareth's in for fraud. We know that. I am apparently a serial killer, which again probably hasn't surprised my two colleagues overly.
SPEAKER_01And our listeners.
SPEAKER_05But what on earth is Andy on death row for? Please send some answers via either our Twitter account. Instagram. Instagram, our Blue Sky account, or our email address, which is Gareth.
SPEAKER_00ThepicTreeshow at gmail.com.
SPEAKER_05Andy, it's thepicthreeshow at gmail.com, isn't it?
SPEAKER_00That's correct, Martin.
SPEAKER_05I take it we've had no emails. I know we've only just started putting this out. In fact, I'm not even sure when we record this, whether the first episode where we've released that is out there. So again going forward, feel free to send us emails to thepicthreeshow at gmail.com and we'll uh answer what queries we can going forward on the show. Until then, we've all got to just say a few final goodbyes to a few people before we head off down the corridor. They did want to take Andy first, but he he put Gareth forward. So anyway, hopefully, if we do a runner successfully, uh, we'll be back to talk more on the pick three show in the future. If not, thank you for listening. We've enjoyed your company. Goodbye. Oh, by the way, who are you, Gareth?
SPEAKER_01I'm Gareth. My name's Andy.
SPEAKER_05And as you all know by now, I'm Martin. So we'll see you all hopefully again very soon.