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 72: Sandwiches
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It is hard to fathom that the PMG would select such a benign topic for this week's show. However, with Gareth 'loving a sandwich', Andy 'loving to eat' and Martin 'eating to survive', the Pick 3 panel made a meal out of this topic. Join the boys as they discuss what makes a perfect sandwich and, more importantly, what ruins one!
Interact with the podcast via our social portals or via e mail on 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 every week the PMG selects a topic to challenge his Strook her panel of experienced experts. Some days he stroke she challenges the panel with philosophical conundrums or controversial opinions, but on other occasions the PMG's playful side comes to the fore. The panel contains members with three decades of separation, but surprisingly, despite many arguments, they work well as a team to provide answers to the questions posed. Today is one of those days where the PMG was simply hungry and wanted to know what to order for lunch, and therefore challenged the panel to reveal their top three sandwich choices. There should be limited arguments around such a simple topic, but Martin eats to survive. Gareth thinks of himself as an innovator, and Andy, well, he just eats. In an attempt to titillate the taste buds, we have set up our portable recording equipment at the food court in Apple Green's motorway service station so that we can sample sandwiches from a diverse range of suppliers, such as Greg's, MS, plus the specialist ones from Lovato Coffee. I suspect the range of food available makes this Andy's dream location. So morning, gentlemen, how are we feeling today?
SPEAKER_04I'll be hungry after this. Sandwiches are my favourite food. Oh really? I don't really need I don't need to do the fancy concoctions or whatever, but I love a sandwich. Particularly at lunchtime. It would be my favourite thing to do.
SPEAKER_02Seven days a week sandwich? Close to it. Oh really? Really? Yeah.
SPEAKER_01Close to it. You see, for me, there's a there's two types of sandwiches. Ones that you enjoy and ones that are dire. Yeah, yeah, yeah. And you get some, you go to meetings and you get a plate load of sandwiches put out, and somebody's unpacked them three hours before and left them sitting in the sunshine and all the rest of them. You're looking at the ones that are either now toxic or just look frazzled, and you're going, I don't fancy any of those.
SPEAKER_04Well, funny, I I asked one of my uh girls, Alexandra, and I says, Alexandra, we're doing you know three tomorrow. She picked the exact same three as me in order.
SPEAKER_02In order. In order. That's good.
unknownYeah.
SPEAKER_02We could get her on the podcast.
SPEAKER_01She'd be slightly less hardworked than her dad.
SPEAKER_02No more coughing?
SPEAKER_01No. No. I I hate the way he coughs in recording.
SPEAKER_04I assume my cough's been left in. Yours has been taken out, is it?
SPEAKER_01The listeners will find out when we hit this part of the recording. Anyway, let's say since sandwiches are your absolute favourites, Gareth, you're going to lead the way. By the way, I noticed in a recent podcast when I was listening back to it, Gareth went first. And then when we got to the second round, he insisted that Andy went first because he had done first. And I'm going, it was only 15 minutes ago. How can you have forgotten? Anyway, Gareth will be starting.
SPEAKER_04Okay, first one. Which is your number three choice. Yeah, my number three choice, yes. And I'm not a person for fancy concoctions of sandwiches. I make myself sound like Martin here. It doesn't need all those extra. I'm also not a person for lettuce and salad in a sandwich. It ruins it completely. Seeing like lettuce leaf creeps into a sandwich, it automatically ruins it for me. Automatically ruins it.
SPEAKER_01What if it's an iceberg lettuce? No, which is the sheer one.
SPEAKER_04The worst water. What's water? Rocket is far worse than iceberg. Nah, rocket's better. To me, iceberg is just like biting into a big bit of water.
SPEAKER_02But you would be a big fan of salad and stuff anyway.
SPEAKER_04No, I'm also again moving into Martin's verge of weirdness. Oh wow. I cannot mix cold salad with hot. I will eat my dinner and then I'll go to the salad after.
SPEAKER_02As I talking about Martin's side of weirdness, as our listeners had said earlier, I can't wait to hear how Martin fills 45 minutes with wholemeal bread very easily.
SPEAKER_01Yeah, oh true. Although that's going to be Is there a name to that listener?
SPEAKER_02Um I'll say Pete would be a very similar name.
SPEAKER_01Okay, so very similar to Pete. Okay, I'll I'll ponder that I'll put him on the list.
SPEAKER_04Now, today typically I have an egg and onion sandwich in the car because you know I go play pickleball immediately after this here, but we're a wee bit later today, so don't have my egg and onion. But interesting, he also says wholemeal. So my first one I'm gonna go for is a crisp sandwich. A crisp sandwich, which is Tito cheese and onion, thick butter. Like I'm even talking the thickness of cheese butter for me on white bread. A wholemeal bread ruins a sandwich. Now I do eat wholemeal bread sandwiches.
SPEAKER_01What about Irwin's Nutty Crust, the greatest bread ever created?
SPEAKER_04No, I'm more uh sorry, not bakery GI loaf is my only way that I eat brown bread, which has all this. It wasn't brown bread. No, not a crust. Erwin's nutty crust. Yeah, sorry, yes. It's it is class. It's a great bread. It is. I thought you were talking wholemeal brother. No, it is brilliant. Even better.
SPEAKER_01Well, because he said wholemeal bread. Yeah, but that's just I'm making stuff up again.
SPEAKER_02So here's one for you. Butter you highlighted there. For me, the older we I get, more butter becomes much more important than a sandwich.
SPEAKER_03Oh, totally.
SPEAKER_02I actually joke with Nicole, there's a two-tier butter system in our house. So I buy the nice sort of golden cake, uh, carry gold. The kids get a quick golden kye spread on there. She jokes, you shouldn't be doing that. Telling anyone, I'm like, no, no, they couldn't care less.
SPEAKER_04Well, there's two approaches to butter. There are people who love, as like even my daughter said last night, she says, I love a cheese thickness slice of butter on the bread. Angela, no butter, minimal. Even when we're butting her toast yet to do, we made it screw all that type of stuff. Whereas I love a good wedge of butter and proper butter, none of that old spread stuff.
SPEAKER_01Oh no, none none of the stuff that's been made. I can't believe it's not butter. Yeah, yeah. Oh no, don't worry about it. No, no, no. Definitely not other brands of non-butter are available.
SPEAKER_04Yeah, yeah, yeah. So it's back to the crisp. So it is white bread, thick butter, and Tato, cheese, and onion crisps. And the only crisps that will make it instead of Tato, cheese, and onion are Sensations, Mature Cheddar, and onion will make it because they've got an extra crisp. Nothing better than squeeze it and it all breaks, and then you eat it and go.
SPEAKER_01That is for those of you watching him back and like Gareth did all of the actions there as to how he squeezed his sandwich and then went to eat it.
SPEAKER_02So I'm actually getting hungry now. Would you would you have that as a lunch option or would you have as well as lunch?
SPEAKER_04No, no, no, no, no. Lunch option. And the best option whenever you're out with the kids, and just go, there you are. There's your packet of Chris. There's a few bits of bread together. But don't eat it in the car. Get outside and eat that in case it falls, the crumbs fall over the car.
SPEAKER_02That's quite an attractive option when you go out with kids these days for lunch. Good choice. I could see some of our listeners getting behind that, a good old crisp sandwich.
SPEAKER_01To be honest, growing up, uh, that was the emergency sandwich for school. It was emergency, yeah. It was the emergency sandwich for school, especially if you weren't telling your parents that you weren't going to take the lunch they'd paid for because you wanted to go to some club at lunchtime. So you needed something to eat, so you'd sneak two bits of white bread out, pre-buttered, and then buy a pack of potato, cheese, and onion, and that was your lunch. So I mean, uh it's a perfectly solid choice.
SPEAKER_04Perfectly solid choice. Are you thick butter or thin butter? I like intelligent butter. Was intelligent butter. It's not thick. I fell for that. Oh, he walked in. So thick butter.
SPEAKER_01I have been accused on way too many occasions of utilizing too much butter, and I should be careful of my cholesterol and all the rest. I'm going, I don't drink, I don't smoke, I don't hang out with loose women. Damn it, I'm going to have butter on my toast.
SPEAKER_02Pardon your image in our podcast is shrunk now. I all leave people thinking this.
SPEAKER_04But is it funny our approach to butter? You know, there's people like I have friends who go, can I even look at that there as well?
SPEAKER_01And but people, you you will sometimes take the top off the butter dish, which for Colin McCanley, that's addiction, which butter butter is kept on separately.
SPEAKER_04Do you have butter dish? Yes. Do you have butter dish? No. I have butter dish.
SPEAKER_02Well, it's no surprise because we're classy. Yeah, we are. I actually our our butter this morning was set out on a plate. There is a butter dish in the cover, which I don't use because I would do 90% of our cooking.
SPEAKER_01But I've I've had various people, and you take the lid off the butter dish and they go, take that away, that will kill me. I know sort of thing. I'm going, won't kill you as long as you don't go daft and then I make my sandwich.
SPEAKER_04Angela can't stand butter, and you know, soda bread with thick melt and butter on it, where sometimes it drips.
SPEAKER_02Have you ever seen the French whenever how they put butter on a baguette? It's like a bit of cheese. It's like they cut it from the fridge directly, put it in between, and Brent.
SPEAKER_01I like that sensation. Except Andy mentioned the French. Yeah.
SPEAKER_02Might have some French listeners, Martin. We do actually in our numbers. Bonjour. All right. I hope you're having a lovely next. I'll jump in. My number three. I'd be surprised if it wasn't on your list in some capacity, but a bacon sandwich. Has to be good, crispy bacon. Rashir's a bacon as opposed to streaky. And then when I was thinking about this earlier, wheat and bread. I love wheat and bread. No, I love good wheat and break. I like wheat and bread. I like wheat and bread, not with bacon. No, wheat and no but this is the key to it. Has to be pre-cut wheat and nothing I hate more than having to cut wheat and bread and crumbs everywhere.
SPEAKER_04I will not buy it. It's all not. And do you know the other thing? Add on that. I do like sordo. The amount of people that sell sordo loaves unsliced. Six quid or something. Aye. And you go, can you slice that? They go, we don't have a slicer. I'm going, I'm not bad. I hate cutting bread.
SPEAKER_02So bacon, and actually, I I wasn't thinking of traditional white bread. Wheaton for this is my favourite. No. I've had a choice of all bread lined up for bacon.
unknownWheaton.
SPEAKER_01Last choice for me.
SPEAKER_02Really? Too sweet. Nah.
SPEAKER_01I'm with Gareth on this, and that's not something I should do.
SPEAKER_02I'm surprised. If you had soda, potato, traditional breads, wheaton would be at the last of the last of that. Last to go with bacon.
SPEAKER_04Yeah. I like it. Last to go with bacon. I love it. Toasted with a bit of marmalade on it.
SPEAKER_02Oh, or or jam.
SPEAKER_04Oh, jam.
SPEAKER_02See, I I wouldn't add that to me now. I like it more of the savory stuff. That's surprisingly. Not a sweet tooth. Always savory one. And also, sauce. This is a divisive one. I could do a little bit of red and a little bit of brown on it. What? Yeah. You swing both ways? I swing both ways. I combine both sometimes as well, Martin. Do you?
unknownYeah, I do.
SPEAKER_02For bacon and wheat. I don't know why.
SPEAKER_01I can't swing either way. I have to have no if I've got a bacon sandwich, there is no sauce at all. Oh no, no sauce. No sauce at all ever. Just like the bacon and the butter combination? Yeah, it's bacon, butter, and decent bread or white. It has to be white bread.
SPEAKER_02White bread, you think? Oh, I've got it. Like nutty crust would be.
SPEAKER_04No, no, no, no, but my choice would be Mother's Pride Pam.
SPEAKER_02Oh, the big thick one.
SPEAKER_04Yeah.
SPEAKER_02Yeah, okay, that's fine.
SPEAKER_04But with butter, melting on the bacon. I do like a bit of brown sauce, but because it is so good, I can do it without any sauce.
SPEAKER_02One of I'll I'll give you a lot. We go out. If we go out for breakfast, Nicole will always say to the waitress or waiter say, Oh, can uh can you make sure the bacon's well done? And I always snort, I go, and then my bacon comes because hers is so well done, mine is just like it's been cooked for about 10 seconds either side. You don't know. And I never have it's lovely looking at hers, going, That looks a hundred times better.
SPEAKER_01Stubbornness. A slight crispiness in the bacon is essential. I agree. Yeah, it's hard to argue with a bacon sandwich, but on this occasion I can because you put it in wheat and bread and that's just ridiculous. Me too.
SPEAKER_02Also, I can't remember the last time I've had wheat and bread, so there might be something to do with it.
SPEAKER_01Think actually I mess a good bit of wheat. Maybe you're just having one of those days where you're just lusting after something you haven't had in a while.
SPEAKER_04Well, yesterday's sandwich, right, is which is also up there with white bread is a white bop, which I go most days. Melfast bop, big one? No, no, no.
SPEAKER_01No, no, he has to go soft because he doesn't like to I like soft, yeah. Yeah, he doesn't like to hurt his mouth and his teeth chewing out on the gums.
SPEAKER_04But so I always go in and get two white baps out of knots bakery and just two baps, yeah. Other bakery traditional. I like to get the baps out.
SPEAKER_02So now for the other bakeries are available listeners, other than Do you check that the baps are soft?
SPEAKER_04I do. Do check them soft. I like the way for the listeners Martin made movements with his hands. So two abaps, and I had salmon and mayonnaise in the two baps, but I had wheaton from the uh from the weekend, and as my sweet stuff after it, I had two slices of wheat and oh really, that was like your dessert? I was like my dessert. I had no crisps or nothing, you know, usually with my sandwich like a wee crisp or whatever. I had nothing else or no chocolate bars, just had a wee bit of wheat and jam on it.
SPEAKER_02Oh, do you ever do you ever remember those days? Was it the Atkins diet that people started to give up bread and stuff? This is like 20 years ago and all. I vaguely remember one of my aunties or something doing it, and then oh look, I've lost three stone. This is great. Then two months later, boom, straight back. Oh, what did you give up? I gave up bread, but I couldn't really do without it. Just like that. Love it.
SPEAKER_01Three stone. Auntie was uh not ready for the summer, was she? No, I'm not gonna, I've not been spoiled.
SPEAKER_02I've got two, I've got two aunties and won't mention which one I'll do.
SPEAKER_01Well, there's the slim one, and then there's some one that can't give up bread. I think they know look at each other who they are.
SPEAKER_02Are they regular listeners to the podcast? Yes, all family members get a set of message. This one, maybe not, Martin.
SPEAKER_01Lovely to talk to you, ladies. Keep working on that summer preparation. Anyway. Number three for you, Martin. Okay, well, I approach this fractionally differently to the pair of you uh because I decided I would have a breakfast sandwich, a lunch sandwich, and a dinner sandwich. So that I would cover my three sandwich choices for different times of the day. Okay. So it's very simple. The breakfast sandwich. Now, some people will argue that this isn't actually a sandwich, but it is.
SPEAKER_02I'll still probably let's go, Garth.
SPEAKER_01But I have the what I put down originally was a bacon and egg bab. Okay. Which is lovely. Preferably not a brioche bun. Yeah, I'm not brioche. Brioche is again a wee bit. I get you know, but but then I also do love, and especially away on holiday, either a Tim Hortons or a McDonald's egg McMuffin with hash brooms.
SPEAKER_02I love those. I would never have guessed that. I'm surprised. I hate those hash brown things.
SPEAKER_01So that's love them. So I said, even better. Subscribe a Tim Hortons one. A Tim Hortons one is an English muffin with bacon and egg and a little bit of cheese, and then you get the hash brown alongside it, and it's just alongside not in it.
SPEAKER_04No, it's not putting it in the meal deal.
SPEAKER_01And you get it, and that with a glass of milk, what a breakfast. If that's the day I can't have when I can't have Wheatabicks. No sauce? Oh, don't be ridiculous. No sauce. No sauce. No sauce. And it would be the same on the bacon and egg bap. So I mean that's my sort of breakfast go-to. But if you're away, then it would be I would if especially when we're in Canada, Tim Hortons. Oh, that is just a that's just like one of life's little pleasures. It's a tra yeah, I was amazed how much Canadians actually adore Tim Hortons. Tim Hortons is a national institution in Canada, and everywhere you go, there are Tim Hortons, and it they're great. They're really good, and they're very cost effective. They're not ridiculously dare. Would you ever go to the ones over here? Uh they're not as good, and they're certainly not as cost effective. Yeah, yeah. You know, but again, Tim Hortons made its name on coffee and donuts.
SPEAKER_02And those be small things, what they call it. Timbits. Yes. You would have had a bucket or two of those. No, I hate them. Our Ruby gets them sometimes, and I think they taste like TCP. They're like they're a horrible clove-y sort of smell.
SPEAKER_01I'm not a fan of donuts, you see, and old terms. Really? Do you not surprise because you're quite absolutely or the old name for them?
SPEAKER_04Gravy ring. Gravy graves. Gravy rings. Never understood that. Never understood that either.
SPEAKER_01But anyway, so that would be my number three choice, but that's my breakfast sandwich.
SPEAKER_04I do like the McDonald's egg McMuffin on the doggy.
SPEAKER_01But not the one that they give you with the sausage meat. It's got to be the bacon one.
SPEAKER_02Although sausage meat, it's those wee sort of patties they give you.
SPEAKER_01Yeah, but I don't like those as much. I I definitely want the bacon one.
SPEAKER_02And would you ask for it well done then, Martin?
SPEAKER_01Would you you don't need to because it's been irradiated in their system? If you ask for it well done, the thing would arrive as black speckles.
SPEAKER_02I'm pleasantly surprised that you like the hash brown things. Oh, hash browns are a little bit. All my kids love them. And I always look at them and I like, I don't just I don't know why. I don't know if you're not.
SPEAKER_01One of the great joys, and you're about to head off to Disney. Yes, I believe, for your summer holidays, although this may air after you are returned. But I mean, places like Denny's and Perkins, oh yeah, where you go in, and especially if you're feeding a family of five, you need to go to the more cost-effective places. But if you go and get one of their breakfasts with it, bacon, egg, and hash browns. Oh, tremendous. Love that.
SPEAKER_02Always remember waffle house stuff. Really good as well.
SPEAKER_01I would rather go out for breakfast than out for dinner. Genuinely, I think I would I enjoy that more. That's fair. I think for sandwiches, I'd go in with a breakfast bap. Okay. Or when on holiday, I will go to the variety.
SPEAKER_02Okay.
SPEAKER_01Fair mean. The egg McMuffin type sandwich. I love it.
SPEAKER_04Okay, number two for me. Well remembered.
SPEAKER_01Well remembered what you're going to go with.
SPEAKER_04Number two, it did it well. Most days I drive down the Lisbon Road, Angela takes the mech out of me. I go into knots, have we chat with them in there? Then I go to Arcadia and have we chat to them in there and order myself, and then I go to the pictures outside and chat to them in there. But my favourite one is ham from Arcadia and homemade coleslaw in a white bap. And that is my it's always had to be.
SPEAKER_01Hang on a second. I'm slightly older than 18. Cold slaw. No! Wouldn't touch it either.
SPEAKER_04I'm not a fan.
SPEAKER_01I love it.
SPEAKER_02After one incident, which I'll tell you in a minute.
SPEAKER_04Oh, I love coleslaw. So I love that sliced ham in the coleslaw, and that's what I have. And that's my treat sandwich for the week. Do you have a rotation of sandwiches? I'm gonna menace, or sometimes we get the sliced turkey and coleslaw from there. I love this.
SPEAKER_02Or if our listeners were thinking of Martin would have us retained for everything. Or do I do this?
SPEAKER_01Gareth said, I love a sandwich. Gareth is definitely on point on this. I love sandwiches. Do you know nuts? Nuts and the Arcadia, they talk to each other. They go out the back when they're putting stuff in the bins and going, was he in again today? I was. What did Skippy get today? Yeah, I know.
SPEAKER_04Well, I go into Nuts sometimes, and some days, whenever I'm in, I treat myself to Jammy Joe as well.
SPEAKER_01So tell me, what's a jammy joe?
SPEAKER_04Jammy Joe is remember those what sort of like wee cube buns.
SPEAKER_01Oh, the wee pink things with coconut on them.
SPEAKER_04Coconut on them and a bit of cream on top.
SPEAKER_01And they're called a jammy joe.
SPEAKER_02Never knew that. So tell me, I'll just laughing here. You go every day instead of going like at the start of the week and getting like four baps.
SPEAKER_03Oh no, the bops have to be fresh every day. I love them. Oh, fresh every day. It cannot be the soft old scrappy baps.
SPEAKER_01He needs to have them fresh.
SPEAKER_02I am on this is a different world for me. On Monday, I called in to get some petrol and a maxwell and banger. Seen four French villages.
SPEAKER_01Other garages or a village.
SPEAKER_02Four French village rolls that were reduced to a pound. Oh, there's a reason. Their sell by date was there. And I thought, oh, these will do the kids' lunches. Until the moon. Lily, I gave her I gave her a bop yesterday. And she goes, See that bop you gave me a lunch last night at dinner? I was like, here we go, here we go. She went, That was excellent. Can I have another one tomorrow? I was like, Yes.
SPEAKER_01Fair play. Exactly. Every so often, you know, not spending big handy works for you.
SPEAKER_02What? This is I'm I'm happy to do reduced French Philly. No, true, true. But no, I like that going in every day a routine like that.
SPEAKER_04Routine, boop, boop. And so say, do you have any wee chats today?
SPEAKER_01Do they what do they call you when you go in? Gareth, obviously. Oh, they they use your name. Oh I alright, okay. Oh, I've been going for the crack.
SPEAKER_02There's been a few times I've been on the phone to you. You're like, give me uh 30 seconds here. Oh, how are you? Give me one of those. And you hear the little cart spot. Betty, a couple of your best bugs, please.
SPEAKER_04Well, I'll tell you. I have a bit of a wind up with uh with a bit of crack.
SPEAKER_02So the ham you get from Arcadia, any specific type?
SPEAKER_04Uh well, it's the the sliced cooked ham. Not honey roast or not honey roast, no. And do you know what the worst? See that uh slimy ham you buy it at the supermarkets. Oh, yeah. Just doesn't do it for me. Either way, you take it out and it's it's sorry.
SPEAKER_01I've I've bought the Cookstone and I've bought Denny's, but I haven't bought slimy range.
SPEAKER_04Oh no, it's like you know the way it's a bit wet sometimes.
SPEAKER_02Yeah, I hate that. I was I was telling the kids recently when we used to go shopping to Crazy Prices or Stuart's or whatever it was in the 80s or 90s, they used to have this ham that was like it was like Billy Bear or something, it was called like a hammer. Do you remember that? My brother and me, oh we need that, we want that. And my dad was like, No, no, we're not getting that, boys. That's like I love that.
SPEAKER_01You told that story before. Anytime I retell a story, I get dogs abused. This is you never heard that story.
SPEAKER_02No, I did. It's on a podcast. I don't think it is.
SPEAKER_01I think absolutely we were talking about the city. We were talking about spam, and you were how much you hated spam and meeting. And we went on to the lunch and meeting. Went on to that. I can't believe that. Oh, yes.
SPEAKER_04And it was even better the second time.
SPEAKER_02Oh, good, thank you. Our listeners were going, I love that story.
SPEAKER_01And by the way, listeners for the live show, we may well tell that story. True, true.
SPEAKER_02I guess there's stoning us again. How many times have I heard that? Okay, only number two. Another classic that I'd be surprised if you don't have. Your bacon and wheat and bread wasn't a classic. Bacon and any variety is a classic. That bread's we're not arguing the thing. But you're talking a sandwich. I think our listeners might disagree. Oh, this is where we have to go.
SPEAKER_01It is entirely possible. Listeners, if you disagree, please send us your comments. But the reality is on this occasion, and it's rare that Gareth and I are totally in agreement on something, but uh, we were on this occasion. Ali, your number two choice.
SPEAKER_02Turkey, ham, Christmas leftover sandwich, white bread, boom. Simple, classic. Only we'll eat it 25th, 26th, May.
SPEAKER_01Why would you eat it on the 25th? Because you've already had your dinner.
SPEAKER_04And that's only your number two?
SPEAKER_02Only my number two.
SPEAKER_04That is my number one.
SPEAKER_02It is. Turkey in ham. That post-Christover is just I can't wait for Christmas to get that. One of my one of our listeners said when I was chatting about something recently, he said, it can't be that good. You only have it once a year or twice a year. I was like, that's maybe why it's so good. Cranberry sauce? No. Oh, cranberry sauce. Teach me to make that. Wheaton bread with brown crap. I don't think wheat and is that sweet actually compared to like cranberry sauce. I would have gravy drizzled over. What? A little bit of gravy there. Gravy drizzled into your sandwich. No, I don't mind if it goes to wee bit soggy. No, I don't know.
SPEAKER_01For the last 30 years, post-Christmas, I do for the next couple of days a lunch that my boys will regularly turn up for because it's been referred to since uh they were kids as Luigi's post-Christmas dinner. Luigi's postmaster. When I used to, when I used to cook it and they were waiting to eat it, I would cook and talk in an Italian accent before I presented them. And it is very much it's the potatoes from the Christmas day fried up with baked beans, cold turkey, ham, and then these fried potatoes that are probably lethal. You know, with the amount of butter and versing and then some baked beans. Oh, that is for a couple of days, that is just a meal from heaven. But I wouldn't then do the sandwich thing. Oh, the sandwich.
SPEAKER_04For me, number one, again, like that the turkey, ham, stuffing, mayonnaise, but without a doubt, the the piste resistance is the cranberry sauce. Yeah, really? I don't really like cranberry sauce. Oh, I love cranberry sauce.
SPEAKER_01No, I don't either.
SPEAKER_04There's uh and I had this I had this conversation, but it might be another thing. I love roast beef with horseradish or mustard. I love pork, I have to have applesauce with it. I can see that. Lamb, I need mint sauce with it, but turkey, cranberry. Oh, do you have any cranberry sauce?
SPEAKER_02I don't know how these a couple of a couple of our listeners highlighted that sandwich from friends that Ross made, the moist maker, where he gets uh a bit of bread. He couldn't make that sandwich. Okay, I couldn't make that sandwich.
SPEAKER_01Do you want one of these sandwiches?
SPEAKER_03The moist maker was just dead not just to say that word. There's no such thing.
SPEAKER_02I guarantee the moist maker was said a few times. Our listeners will be watching. Do you like a moist maker one?
SPEAKER_01To be honest, I I don't have a specific preference.
SPEAKER_03Oh, dude, dude, so yes, turkey and have your number one.
SPEAKER_02There's one better, in my opinion.
SPEAKER_01I do like a turkey and ham sandwich, but it wouldn't be in the days post-Christmas because post-Christmas it's Luigi's special post-Christmas dinner.
SPEAKER_03Yeah, that's cool, actually.
SPEAKER_02If you think of the sandwiches, if you ever get a turkey and ham sandwich, it's just been over the last four or five years, loads of the big supermarkets have brought out the range of turkey and ham and all. Some of them are like influencers are going, you have to buy this. There is not a bigger variance of quality than a homemade turkey and ham sandwich, and one you will get from a true.
SPEAKER_04Because I actually put down there, it's hard to get that sandwich apart from a Christmas. But if someone said to me today, oh, there's a really good someone's cooked a turkey at the way at the weekend, there's a really good turkey ham, I'd be on it today. Yeah, good.
SPEAKER_01Oh yeah. I mean it's very, very, very tasty, but as I say, you know, again, it's not one that appears very, very often because, as I say, I have a different approach at Christmas. Did your any of your listener feedback highlight turkey and ham? Well, we'll find out in due course.
SPEAKER_04Funny, remember this Christmas you said to me, said, Oh, you've got to get down to Sentra. I've just had actually.
SPEAKER_02Yeah, I was surprised. Did you go and have one of those?
SPEAKER_04No, I went in to get it, but there's a big Q that can get it. Yeah, no, I mean, like if they if there's not a special line for you, you just say there's no VIP tickets or whatever you could buy, Q jump on or whatever, which is so whereas in knots Betty lifts up the the the little you know they keep them back for him and just let yeah, lets them in.
SPEAKER_01Anyway, your number two, Martin, your lunch sandwich. My lunch sandwich is a Belfast BAP, yeah, crusty exterior, has to be crusty, none of this sort of soft white bap rubbish. I'm not bigger enough. Uh again, a nice wedge of butter. Yeah, yeah, yeah. Good. And corned beef. Load of corned beef put in there, and just that's just again a great sandwich. And occasionally, as an extra treat, I may well add some Tato Cheese and onion crisps on the side. But that requires a certain amount of commitment because to eat that, you've got to know that you're gonna be at it for a while. You've got to be prepared once you start, you've got to be committed to it.
SPEAKER_04Like, will you not many what size is slices of corned beef? Or are they layered slices of corned beef?
SPEAKER_01It might be two slices layered in there because it's quite a big thing.
SPEAKER_02Would you buy corned beef often?
SPEAKER_01Oh, yeah.
SPEAKER_02I don't buy it. I don't think I've bought it.
SPEAKER_04Nowadays because I always thought it wasn't healthy.
SPEAKER_01Uh no, very good source of protein, and uh is doing a bit of a renaissance, is which is again a French word for those of you that don't understand. Um but uh it's it's having a bit of a comeback at the moment and is regarded as yes a good source of protein. But the reason I love that sandwich is my university days. Um my my dad being cost conscious at various times, he would have gone to O'Hara's bakery and bought eight Belfast babs at a time, and then my mum froze them, and then they would defrost one and sent me off to college every day with my sandwich, which inevitably was corned beef. And so I just became that was just a very traditional. I've been eating that since 1979.
SPEAKER_04You know that I ran O'Hara's bakery for six months, I'll tell you, I put on a bit of weight. Did you get stuff to bring back with you? Oh, is it at a sausage roll or two every day?
SPEAKER_01Yet again, a story that's been told on a previous podcast, but we love that. The listeners love that. I needed that told you. I just thought about that.
SPEAKER_03One of your early ways, and it's just out for revenge ever since we caught him doing a big long one.
SPEAKER_01It was mass production that uh that put them out in the fact that people weren't buying every day because you told us all of that. And you know, but again, one of the things you said at that point was one of your favourite things was a cream horn. You know, and out of O'Hara's. I remember you talking to Snackley about that.
SPEAKER_03Right.
SPEAKER_01A cream horn.
SPEAKER_02Some of my listeners will be quite bad. A corned beef sandwich in a belfast page.
SPEAKER_04Brown sauce on it? Nothing. My dad was like if if I can remember one sandwich my dad loved was called corned beef sauce. Brown sauce.
SPEAKER_02My dad loved. Yeah.
SPEAKER_01There you go. Again, nothing wrong with adding if you wish to add, it's just like shoes. What's in corned beef? I don't know. A lot of times people used to say Argentinian horse.
SPEAKER_03Very hard to tell me.
SPEAKER_01Corned beef, what's corned beef? It's kind of Argentinian horse, but I tell you it's beef. Anyway, uh I'm not a hundred percent sure. And sometimes it's best not to ask. If you like something, just don't ask.
SPEAKER_02Yeah, so some of our listeners, please send us what you what you think of corned beef.
SPEAKER_04You're number two? No, no, I've done my number two. He's but he's and I've done number one as well. You're on your number two.
SPEAKER_02Boy, keep up with it. You've done my number my number one.
SPEAKER_04Yeah, I've done my number one.
SPEAKER_02Excellent. My number one, and very similar to your you were saying university days, Martin was corned beef and a Belfast Bob. Mine is a ham and cheese sandwich. And I look back to my school days and probably primary school as well as secondary. I think every day was ham and cheese. I think the odd time you would get a corned beef sneaked in there, I'd be like, not for me. Good Denny's ham, good cheese.
SPEAKER_01When you say good cheese, are we talking the cheese slices that you peel over? Or cheddar cracker barrel. That's that's going back a bit as well. Good old cracker barrel. I haven't seen cracker barrel or cheese in a while. That was classic.
SPEAKER_02My my one change to this is now I would have a good baguette with ham and cheese. That would be my go-to lunch. A bit like you were saying, your go-to if you're going once a week or you've got your rotation. Yeah, I could have that ham and cheese and a baguette every day.
SPEAKER_01Now would you want one of the fresh baguettes or one of the ones you could buy for the kids?
SPEAKER_02Always Mark Spencer's baguettes, cut it. The kids love that as well. I think that to me is a good my favourite sandwich, ham and cheese in a baguette. Fantastic. But back going back to all those years, always ham and cheese, eating it as quick as possible. So go outside and play football in the tennis courts in Sullivan. I remember that like it was yesterday. You like detention for that, Andy? Oh, yeah, yeah. That's another story we'd never repeat.
SPEAKER_04I like ham and cheese, but they ruin each other. You think? I find because of the different textures. I love cheese. But whenever you put the cheese and ham together, you lose the meatiness of the ham.
SPEAKER_01Yeah, I do what I think. You're looking at me as if I'm going to have some form of epiphany.
SPEAKER_02Would you rather have would you rather have cheese and ham in a toasty or a sandwich?
SPEAKER_04Sandwich.
SPEAKER_02Yeah, I'd have sandwich. I'm not a big fan. Well, toasties are good in certain ways, but no, no.
SPEAKER_04The toasties were were great. Remember, we always had the toasted sandwich makers. Oh, you used once a year. You put in a tomato into it and had third-degree burns in it.
SPEAKER_01Yeah, again, that wasn't that wasn't a particularly smart thing to do.
SPEAKER_04No, it wasn't. It sort of puffed up a bit, and you read the oh I can't wait for this.
SPEAKER_02And then the ham comes out.
SPEAKER_01Yeah, I tried a few times to do an egg in one of those sandwiches. So you put the sandwich in and then you put a raw egg in and then you'd cook it and all the rest of it. And it always came out in one of two ways. It either came out it wasn't cooked at all. Or the other thing is it came out like a bullet. You could hardly eat the thing.
SPEAKER_04You know, but uh but there you go. Good choice, and it wouldn't get their number one.
SPEAKER_02I think it's more nostalgia for me. And I think back to your corned beef thinking.
SPEAKER_01I think that's why, because the other thing that I could have put in for my lunchtime sandwich would have been a Marks and Spencer chia batter roll with Parma ham, you know, and a little bit of butter, and but that sort of a lot of people don't understand that I can eat parma ham and stuff like that, whereas I don't like a lot of other things like chorizo or anything else.
SPEAKER_02This is uh our listeners will think this is a Eureka moment for Martin, a change of character.
SPEAKER_01No, I think the listeners have learned by now that I'm not one-dimensional. Okay, I I kind of expected more of a reaction than that, but anyway.
SPEAKER_02It was surprised. We've still is number one to go.
SPEAKER_01Well, again, I narrowed it to choice of two. It's it's one if I'm at home and I need a sandwich at tea time, or if I'm away and I need a sandwich type meal. So if I'm at home, it is a ham and cheese toasty. Ooh. Preferably, preferably with a few chips and a little salad. Because unlike Gareth, I can actually mix the various things down with a little bit of lettuce. Can you do the hot cold? Yes. Can you do the hot cold? No issue.
SPEAKER_04I don't I don't find it. So you can eat chips with a bit of salad on them? Yes.
SPEAKER_02Yeah, okay.
SPEAKER_01I have no idea. But I don't need to add a vinegar vinaigrette or any of those sorts of things or mayo or any of that crap. No, no idea. But anyway, but if I'm away and we write somewhere, a Philly cheese steak is a belter.
SPEAKER_02That's good.
SPEAKER_01But you have to be careful because if you don't instruct them correctly as to how to make it, they throw in things like jalapenos. And I would go, no, no, no, no, no, no, no, no, no. That's very dangerous. Jalapeno and with Wheatabix in the morning, that's a combination. It's probably like putting TNT in a match together. They don't go well. You know, so anyway, but for me, mainly if I was saying ham and cheese toasty with a few chips, a bit of salad, something like that, that that's a very acceptable generous.
SPEAKER_02Would you have that often?
SPEAKER_01No. Because we actually cook a proper tea.
SPEAKER_02No, yeah, like your big fry tea.
SPEAKER_01I do, I do actually have a fair percentage of the cooking right here.
SPEAKER_02No, I don't believe it. What percent if you had to be exact?
SPEAKER_01I wonder if Debs gets to hear this.
SPEAKER_02Yeah, really well.
SPEAKER_0458. 58%. 58% of the cooking. He's gone low risk without number Osberg. Still the majority.
SPEAKER_02Yeah, yeah. Anyway. No, that's solid, Martin.
SPEAKER_01Again, it's the sort of thing is I didn't actually believe coming into today's topic that the PNG had got something that was going to be particularly divisive or create particular argument. But then we discover the idiosyncrasies of each panel member's approach to getting a sandwich.
SPEAKER_02Yeah.
SPEAKER_01Gareth has to go and make friends with everybody on the Lisburn Road.
SPEAKER_02Can I ask you to send a photo to us to put on social? Well, Instagram would be good. I want to see some of your varieties somewhere. Oh yeah, that's it.
SPEAKER_01Well, I thought you were going to say, here's me in nuts, here's me in the Arcadia, and here's me in the buttons. Probably.
SPEAKER_02That'd be good, actually.
SPEAKER_01But they probably appreciate the uh the shout out.
SPEAKER_02What about our listeners? What did they say?
SPEAKER_04Listener, so my daughter Alexandra, exactly the same as me. Chris sandwich number three, you know, the ham and coles on number two, and number one, the turkey leftover sandwich.
SPEAKER_01So does it count, Andy, that as a listener feedback if Gareth just repeats his three choices again and tags them to his daughter?
SPEAKER_04Yeah, well, I struggle to get listener feedback. So my other one, Rodney Maxwell, number three, pastrami and cheese. Number two, chicken and hot mayo, the mayo that has some heat in it.
SPEAKER_02Okay.
SPEAKER_04And number one, a toasted special. Chorizo, chicken, peppers, mozzarella cheese, and pesto on sardo. A lot of stuff going on. I'm not a fan of mozzarella cheese. There's no real oomph of mozzarella cheese. Like what so sorry, good question. What cheese do you eat? Medium, mature, light, extra mature.
SPEAKER_01Mature. I would go medium or mature cheddar.
SPEAKER_04I'm a extra mature cheddar. Yeah. Are you? Special reserve cheddar. Reminds me of Cracker Barrel, which was a complete treat to get as a kid.
SPEAKER_02Yeah. I like that.
SPEAKER_01But it was a block. It was a block and it arrived in. Was it the one in the red?
SPEAKER_02Yeah, it was like we it was quite small. Oh small, yeah. Oh yeah. It was a small block of the channel.
SPEAKER_04But it was extra mature.
SPEAKER_02It's an American brand, isn't it? Cracker Barrel?
SPEAKER_04Craft Eye. Craft.
SPEAKER_01Well, if it's made by Kraft, Kraft's an American company, but I'm not sure that cracker barrel. Johnny So you mean it's American style cheese? No. No, not American style cheese.
SPEAKER_04Definitely cheddar cheese.
SPEAKER_02So Johnny Messi's in, cheese and onion, chicken, stuffing, a mayo, and roast beef and horseradish.
SPEAKER_01Oh nice. So sorry, though the three sandwiches are cheese and onion. Yes, one. Chicken, stuffing, two. If you could maybe enunciate rather than sound like making the biggest sandwich on the planet with everything in it.
SPEAKER_02Our listeners will understand. Thomas sent in triple tier BLT with the little stick.
unknownWhatever that means.
SPEAKER_01That must be the stick that you put on the top to hold it all together. Exactly.
SPEAKER_02What he means is uh with the cocktail stick, whatever it's called. With the little stick.
SPEAKER_01And then number two. Have you ever actually had sandwiches out and about in places? They sometimes deliver them in a sandwich.
SPEAKER_02I don't remember where, but it's just I don't really think I've ever heard it called a little stick. But he's 100% right. Oh, I'm convinced you'll have heard it described as a little stick. No, never. And then number two is the coronation chicken salad.
SPEAKER_04Coronation chicken is high risk whenever you're out. Because sometimes they have that processed chicken, you know, comes in square chunks. Nah not for me.
SPEAKER_01Too risky. Love it, but too risky out. It's hidden inside that big yellowy sauce type thing. That could be hiding anything.
SPEAKER_02His number one is the Christmas cracker from Sunflower in Bangor. Which is that moist maker for friends.
SPEAKER_01It sounds fantastic.
SPEAKER_02There's a few other here. I've got some that I don't want to read out because they're sandwiches.
SPEAKER_03I know how do people do that?
SPEAKER_02You really don't want to know. Martin, you jump into yours and have a look at. Sorry, Pete McQuellen. Tuna onion, salad cream, little bit of sriracha. Little bit of what? Sriracha sauce. What is that? It's like a spicy sauce. Yeah.
SPEAKER_01Okay.
SPEAKER_02Number two, egg, onion, and salad cream. And then salad cream. Number one is a ban me Thai sandwich.
SPEAKER_04Again. Martin, you'll never have had that.
SPEAKER_01No clue as to what that is.
SPEAKER_04It is lovely. It's like a meatbally type thing on there.
SPEAKER_02Yeah. And then we had Ben send in number three, ban me with pork belly. Number two, pastrami on rye. And number one, leftovers and white bread with mayonnaise, things like lasagna and lamb. Pika madrass work.
SPEAKER_04So in other words, a bit of bread with stuff. I think I've had the lasagna one before. Leftover. That was nice.
SPEAKER_01Lasagna sandwich?
SPEAKER_04Yeah. I haven't got that before. Just when you think of that. Yep.
SPEAKER_01That sounds dreadful. Anyway, uh, Colonel Lou sent us ham and cheese on fresh rustic bread with butter and mustard. Yeah, nice. Colonel Lou grew up over here, but he's definitely American with his second choice. Peanut butter and jelly, which is very much an American sandwich and not one that we really experience very much over here. But since I don't eat peanut butter, I don't think I'm ever having a peanut butter. It's hard to get jelly.
SPEAKER_04The salivating juices to whenever you're eating a peanut butter sandwich.
SPEAKER_02Never tried it, don't I ever will?
SPEAKER_01And his final one, a classic club sandwich. And then I wrote beside that with egg or without, because some people think the classic club sandwich is just bacon or ham, turkey, stroked chicken, salad, and all the rest of it. But a good one has an egg in it. A good club sandwich has an egg in it. And those wee sticks that you talked about, Andy. Little sticks. Little sticks. Little sticks stuck through to hold it all together. With a little stick. Paul McMahon, his number three choice was a Reuben, pastrami, or corned beef with loads of sauerkraut. Well, again, there are no wrong choices. Don't you wrinkle up your face here?
SPEAKER_02Touching on pastrami, Martin, in defense of your corned beef from our listers, a lot of these American delis have sort of glamorized pastrami, which is in essence a type of corned beef type thing.
SPEAKER_01Yeah, not a fan of it, to be perfectly honest. I've had it a few times. Second choice was a BLT with freshly pulled tomatoes, lettuce, and thick juicy bacon on sardo. Definitely not. He requires plus full fat mayo, none of the low-fat rubbish. Yeah, I agree. And then a good old-fashioned ciabatta with medium steak, cheese, roasted onions, Dijon mustard mixed with some mayo and a tiny splash of balsamic. And I went to the bigger. That sounds nice. I do. I think we do a very good version of that actually at the Odyssey, if you ever would spring for some tickets and buy a box. Yeah.
SPEAKER_04I did get tickets this week for the Odyssey. And the vinyl vault boys are flying over.
SPEAKER_01Are they?
SPEAKER_04Yep. To watch four of us. I'm sure Martin will look after you.
SPEAKER_01Give me the dates on that. Okay, thanks, buddy. Ashley Parks, uh big friend of the show. Uh his third choice was chicken, bacon, cheese, tobacco onions, and barbecue sauce.
SPEAKER_00Okay, yeah. Thanks. Yeah.
SPEAKER_01His number two, uh, a crisp sandwich with either Tato Prawn cocktail or Watsitz.
SPEAKER_02Oh, and I'm going Wats? No. Watsits, yeah. Do you know what? That's rogue, Ashley, but I like it.
SPEAKER_01Ashley does have a rogue tendency. Yeah. But what's it in a sandwich? Not getting it. And again, the very fact, the minute I said Tato, the boys were nodding their heads, and then I said prawn, and they weren't quite as sure. Yeah. And then his number one choice is a bacon butty with HP sauce, which is presumably brown sauce. Yeah, yeah. Although he did send an honourable mention to the banana sandwich.
SPEAKER_04Oh, yeah, I like it as well. But plenty of butter. Well, we've we've worked that out now.
SPEAKER_03We've worked out that there's got to be plenty of butter.
SPEAKER_01I think the poor old banana is going to get overpowered by that. Um, Victoria Danun, also known on this podcast as Queen Victoria. Her third choice was a BLT. Proof that three ingredients can achieve greatness when one of them is bacon. Yeah, true. That's very well said. Actually, there is a true thing here, is that the thing that most often turns vegetarians back to eating meat is the smell of cooking bacon. Yeah, yeah. It is it is apparently it's hard to beat to draw them back. I'm not saying that being a vegetarian is wrong. Yeah, I'm just saying the bacon will draw you. Anyway, uh, number two, a club sandwich. And she read writes, No one has ever eaten a club sandwich gracefully. It's totally impossible. And her third choice, again, a surprise coming from Victoria, is a chip butty, a glorious carb on carb masquerad. Good Victoria's three are brilliant. That's good. And now she doesn't say what type of bread for the chip chip butty, so I'm assuming it's a soft white roll. Yeah. And but again, lashings of your good golden cry butter.
SPEAKER_04The only thing is a chip butty with oven chips now. Like you know the way we eat used to eat oven chips. They're a bit dry. They are a bit dry. You know, again it wouldn't be the same, but a chip buddy from out of a chip shop. I don't think I've those are lethal.
SPEAKER_02I've never have you ever ordered one with a chippy?
SPEAKER_01I don't think I ever have. But you can. But you used to be able to get in most chippies many years ago, you could have got a couple of slices of white bread, yeah, buttered, and they weren't messing around. Yeah, why? And then you put your your chips into it, yeah. You know, I ru I remember working.
SPEAKER_04It used to be it used to be normal serving, wasn't it? If you went into like somewhere like longs, fish and chips. Oh, yeah, you got a couple of bits of bread. Oh really?
SPEAKER_02Yes. Yeah, I love that.
SPEAKER_01Uh Johnny Kerr sent through egg slash onion with mayo, the classic funeral sandwich that always goes first. He says, You're absolutely right, they're always made there. Uh ham and cheese, and he sent back in a second uh message to me, preferably toasted. Oh, and sometimes the classics are best, and finally his third choice was coronation chicken, uh, which is which I'm presuming is his number one choice. Coronation chicken, retro, but still good. Okay.
SPEAKER_04Yeah, sorry.
SPEAKER_01I could see you. And my last one is Big Keithy. Oh, good. So he went MS Prawn on brown bread. How's that half-live? I know I'm going no banana on vita bread. Vita very nice. I haven't tasted that. Banana on Vita. You try that today. Get that into your rotation.
SPEAKER_04I do love Vita bread.
SPEAKER_01Oh, Vita's great. Vita's actually toasted too.
SPEAKER_02Toasted, has to be toasted though.
SPEAKER_01No, I can have it either way, but I I I love great toasted.
SPEAKER_02And I would rave about them, sure.
SPEAKER_04I rave about them. We say, go home, toast that, and a wee bit of jam and butter.
SPEAKER_01Or marmalade.
SPEAKER_04Marmalade, marmalade, yeah.
SPEAKER_01And his number one choice was Mars Bar and Apple on White Bread. Wow. Which was a 1980s high school pack lunch special. And I'm thinking he was down high, wasn't he?
SPEAKER_04He was, yeah.
SPEAKER_01And that's Mars Bar and Apple. It's no wonder you boys never won the Schools Cup. If that's how you're training your athletes. That's a good line. That's a good line of fellowship. Anyway, listeners, who knew sandwiches could create so much discussion, so much debate. The old days of just going in and saying a bit of a limp ham sandwich sitting there waiting for you. Long gone. You have many, many choices. Let us know what you think of our choices. Let us know what you would choose. And you can do it via our website. No, via our email address.
SPEAKER_04Via our email address, which is Gareth.pick3Show at gmail.com.
SPEAKER_01There you go. And uh you can send it through in that or via our socials.
SPEAKER_02We go Instagram, we go X, those are the two main ones.
SPEAKER_01And very shortly we hope to be also YouTube. Although we do have a YouTube channel, and he occasionally puts something up there when he when he can get around to it. Do you know, quite honestly, that this is the thing about the factory, they keep producing the product. Do you like the marketing team? The marketing team.
SPEAKER_02My favorite bit with a YouTube channel is when that company that puts it on the video format says your cost now will be $9.99 a month. I was like, nah, I don't want to pay that.
SPEAKER_01So so how do you think the rest of this stuff gets out over the airwaves? Uh that's your own problem, Martin. Apparently so. Anyway, we will be back to talk about another subject in the not too distant future. But until then, on behalf of the podcast, my name is Martin. I'm Gareth. My name's Andy. And we'll now all leave Apple Greens with our haul of various sandwiches. I notice, Gareth, you've got two sandwiches. I notice I have one. How many does Andy actually have? Just the one who's a hungry boy. Just the one. Anyway, Andy will be back, hopefully, unless he's overdone it at the next podcast. But we'll see you all very soon.