1 00:00:00,280 --> 00:00:03,880 Speaker 1: Welcome to River Cafe Table four, a production of iHeartRadio 2 00:00:03,960 --> 00:00:05,720 Speaker 1: and Adami Studios. 3 00:00:06,680 --> 00:00:10,119 Speaker 2: A conversation takes place every Thursday morning between me and 4 00:00:10,200 --> 00:00:14,080 Speaker 2: Carrie Fucanaga. It begins like this, what are we going 5 00:00:14,160 --> 00:00:15,640 Speaker 2: to cook on Sunday night? 6 00:00:18,880 --> 00:00:20,880 Speaker 3: You call it dramatic. It does look like a murder scene. 7 00:00:20,920 --> 00:00:23,919 Speaker 3: It's like you're trying to hide the body of the fish. 8 00:00:24,880 --> 00:00:26,960 Speaker 3: It's somehow been revealed by the elements. 9 00:00:27,680 --> 00:00:30,200 Speaker 2: It is a whole fish covered in salt. It's kind 10 00:00:30,200 --> 00:00:32,960 Speaker 2: of an eccentric recipe, isn't it. That is kind of weird. 11 00:00:37,400 --> 00:00:40,479 Speaker 2: Ever since February twenty first, when Carrie came back to 12 00:00:40,520 --> 00:00:43,760 Speaker 2: London to direct the series Masters of the Air, we 13 00:00:43,840 --> 00:00:46,320 Speaker 2: have cooked dinner together for the same group of six 14 00:00:46,360 --> 00:00:49,519 Speaker 2: friends for twenty four Sundays. 15 00:00:51,520 --> 00:00:53,680 Speaker 3: I hadn't thought about it as being dramatic before I 16 00:00:53,680 --> 00:00:56,320 Speaker 3: picked it, but I suppose there's a whole theatrical element 17 00:00:56,360 --> 00:00:58,480 Speaker 3: to it. I remember seeing the way people do it 18 00:00:58,480 --> 00:01:00,760 Speaker 3: in Italy, for example, and they sit there and they 19 00:01:00,800 --> 00:01:02,840 Speaker 3: crack open the sawt and it's a whole process, and then 20 00:01:03,120 --> 00:01:06,520 Speaker 3: using the two spoons, you know, slowly pulling off that soft, 21 00:01:06,640 --> 00:01:08,960 Speaker 3: juicy flesh that retains all of its moisture. 22 00:01:09,120 --> 00:01:10,839 Speaker 2: You are destroying the evidence. 23 00:01:12,240 --> 00:01:13,760 Speaker 3: Afterwards, especially you. 24 00:01:13,800 --> 00:01:15,480 Speaker 2: Didn't say when you serve it and then you crack 25 00:01:15,520 --> 00:01:17,440 Speaker 2: it open. Maybe nobody would know that. 26 00:01:17,920 --> 00:01:19,360 Speaker 3: All the best food he destroyed the evidence. 27 00:01:19,480 --> 00:01:25,039 Speaker 2: We destroy the evidence. Right now. If my voice sounds hoarse, 28 00:01:25,200 --> 00:01:28,720 Speaker 2: it's due to celebrating the premiere of No Time to Die, 29 00:01:29,080 --> 00:01:32,800 Speaker 2: including a screening in Monaco where we all planned not 30 00:01:32,959 --> 00:01:36,360 Speaker 2: just what to wear, where to stay, but what we 31 00:01:36,440 --> 00:01:39,640 Speaker 2: were going to eat. Carrie flew on to New York 32 00:01:39,680 --> 00:01:42,600 Speaker 2: for more Bond, and the first text I received from 33 00:01:42,680 --> 00:01:45,520 Speaker 2: him was a photo of a tomato sauce he'd made 34 00:01:45,600 --> 00:01:50,200 Speaker 2: on arrival. Everyone knows Carrie is a great writer and 35 00:01:50,240 --> 00:01:53,840 Speaker 2: a great director. I know Carrie is a great cook. 36 00:01:56,720 --> 00:02:00,000 Speaker 2: Your mother was Swedish and your father Japanese. 37 00:02:00,000 --> 00:02:04,400 Speaker 3: My mom was like a Midwestern Swede essentially, you know, 38 00:02:04,560 --> 00:02:07,800 Speaker 3: and so like for her cooking was like I think, 39 00:02:07,920 --> 00:02:10,919 Speaker 3: very Midwestern, but like for Christmas, her gift to people 40 00:02:10,960 --> 00:02:13,640 Speaker 3: would be doing a Swedish meatball mix, you know, and 41 00:02:13,880 --> 00:02:15,920 Speaker 3: give the sort of spice package away to people so 42 00:02:16,000 --> 00:02:20,000 Speaker 3: they can make, you know, Swedish meatballs. My dad had 43 00:02:20,080 --> 00:02:22,720 Speaker 3: kind of his go to favorites One of the things, 44 00:02:22,760 --> 00:02:25,600 Speaker 3: like when I started going to friends houses and seeing 45 00:02:25,639 --> 00:02:28,520 Speaker 3: other people lived it was different, was that no matter 46 00:02:28,560 --> 00:02:30,880 Speaker 3: what my dad made it could be spaghetti, he still 47 00:02:30,960 --> 00:02:34,240 Speaker 3: had rice with the meal, spaghetti with rice, always rice. 48 00:02:34,520 --> 00:02:38,480 Speaker 3: One was white rice inside within the rice maker all 49 00:02:38,480 --> 00:02:40,520 Speaker 3: the time. And then in the morning there was always 50 00:02:40,600 --> 00:02:42,040 Speaker 3: rice fried rice for breakfast. 51 00:02:42,400 --> 00:02:43,720 Speaker 2: So and did he grow up? 52 00:02:44,000 --> 00:02:46,560 Speaker 3: Was he born in Japan or I know he So 53 00:02:46,680 --> 00:02:50,240 Speaker 3: he's third generation, which makes me fourth generation, and my 54 00:02:50,280 --> 00:02:53,800 Speaker 3: grandparents are considered niece second generation, but they're kind of 55 00:02:53,800 --> 00:02:56,120 Speaker 3: a special class because they were sent back to Japan 56 00:02:56,160 --> 00:02:58,840 Speaker 3: for their education. So it's a different name, which was Kibe, 57 00:02:58,880 --> 00:03:01,480 Speaker 3: and so they're more Japanese, I would say, than American. 58 00:03:02,000 --> 00:03:05,000 Speaker 3: They would speak Japanese to each other and uh do 59 00:03:05,000 --> 00:03:09,520 Speaker 3: you speak Japanese? Uh? You know, like like my dad's generation, 60 00:03:09,639 --> 00:03:11,280 Speaker 3: they understand it, but they can't speak it. And then 61 00:03:11,320 --> 00:03:13,600 Speaker 3: my generation, if we speak, it's because we learned in school. 62 00:03:13,600 --> 00:03:16,760 Speaker 3: So I studied after university and lived in Japan for 63 00:03:16,800 --> 00:03:19,360 Speaker 3: a while. I was teaching English and French and snowboarding, 64 00:03:19,760 --> 00:03:21,640 Speaker 3: so it's great. I was living in Hokkaido, which was 65 00:03:21,680 --> 00:03:24,880 Speaker 3: like a really did you say snowboarding? Yeah? Snowboarding. So 66 00:03:24,960 --> 00:03:27,880 Speaker 3: you're in the ski area of Yakaido, like northern Northern Island. 67 00:03:28,440 --> 00:03:31,000 Speaker 2: Is it a regional Japanese food? Can would you have 68 00:03:31,040 --> 00:03:33,720 Speaker 2: a different kind of It's very regionally. Yeah. What what 69 00:03:33,760 --> 00:03:34,400 Speaker 2: was it like then? 70 00:03:34,960 --> 00:03:38,920 Speaker 3: Well, it's a lot of fresh vegetables, soba especially, which 71 00:03:38,960 --> 00:03:42,560 Speaker 3: is a big part of New Year soba uni, a 72 00:03:42,600 --> 00:03:45,840 Speaker 3: lot of uni from Hokkaido. So it's just seafood in general. 73 00:03:45,880 --> 00:03:47,839 Speaker 3: But yeah, I would say the buckwheat and the uni 74 00:03:47,920 --> 00:03:49,240 Speaker 3: are like the two things I think of when I 75 00:03:49,280 --> 00:03:52,520 Speaker 3: think of Hokkaido. After Hokkaido, I think q Shoe for 76 00:03:52,560 --> 00:03:55,160 Speaker 3: me has like the next sort of most distinct sort 77 00:03:55,200 --> 00:03:55,560 Speaker 3: of food. 78 00:03:55,640 --> 00:03:56,200 Speaker 2: Where is that. 79 00:03:56,440 --> 00:03:58,440 Speaker 3: Q Sho's an island in the south. My family's from 80 00:03:58,440 --> 00:04:00,960 Speaker 3: the southern part of Hanshu. They're from the last county 81 00:04:01,120 --> 00:04:03,360 Speaker 3: the bottom of han Shoe, which is Yamaguchi, which is 82 00:04:03,400 --> 00:04:06,680 Speaker 3: right next to Hiroshima, and Qshu is kind of in 83 00:04:06,680 --> 00:04:09,760 Speaker 3: that region. And Qshu, for example, one of the things 84 00:04:09,760 --> 00:04:12,280 Speaker 3: they're known for is, aside from also a lot of 85 00:04:12,280 --> 00:04:17,680 Speaker 3: different fish and produce, is horse meat. For example, horse 86 00:04:17,760 --> 00:04:22,440 Speaker 3: sashimi is a specialty there. I really like it, you know, 87 00:04:22,480 --> 00:04:24,919 Speaker 3: it comes in a kind of you dip it in 88 00:04:24,960 --> 00:04:27,919 Speaker 3: sort of a sweeter soy sauce sometimes with like you know, 89 00:04:27,960 --> 00:04:31,599 Speaker 3: green onions. It's not super tender, but it's also not 90 00:04:32,120 --> 00:04:34,440 Speaker 3: you know, it's similar to beef chuck. I remember I 91 00:04:34,440 --> 00:04:36,240 Speaker 3: had this moment the last time I was in Tokyo 92 00:04:36,279 --> 00:04:37,640 Speaker 3: for work, where I was at a kind of a 93 00:04:37,640 --> 00:04:40,720 Speaker 3: group dinner and there was a guy sitting across from 94 00:04:40,720 --> 00:04:43,560 Speaker 3: me that he was half Asian like me, and I 95 00:04:43,600 --> 00:04:44,880 Speaker 3: think he was trying to have one of those like 96 00:04:44,960 --> 00:04:47,720 Speaker 3: who's more exotic kind of competitions of me, and I 97 00:04:47,960 --> 00:04:50,280 Speaker 3: didn't realize it was happening until until he was kind 98 00:04:50,279 --> 00:04:52,400 Speaker 3: of like, you know, what's the weirdest thing you've ever 99 00:04:52,440 --> 00:04:55,080 Speaker 3: had or eaten? And I was like, I think the 100 00:04:55,120 --> 00:04:57,719 Speaker 3: two strangest things I can imagine eating are either like 101 00:04:57,760 --> 00:05:02,320 Speaker 3: whale blubber or spiders. Okay, and whale blobber is in Alaska. 102 00:05:02,440 --> 00:05:03,760 Speaker 3: A buddy of mine I was in film school with 103 00:05:03,800 --> 00:05:05,840 Speaker 3: he was intuit, and he eat the whale blubber when 104 00:05:05,839 --> 00:05:07,480 Speaker 3: you're on the ice because it actually has a lot 105 00:05:07,560 --> 00:05:10,239 Speaker 3: of calories and it keeps you warm. And the spider 106 00:05:10,360 --> 00:05:12,760 Speaker 3: was kind of an anomaly that when I was traveling 107 00:05:12,760 --> 00:05:15,960 Speaker 3: in Cambodia late nineties, actually with the Japanese guy that 108 00:05:16,040 --> 00:05:18,320 Speaker 3: met one of the hostels. We were motorcyclan across the country. 109 00:05:18,400 --> 00:05:20,320 Speaker 3: He wanted a detour to this town that was known 110 00:05:20,400 --> 00:05:24,000 Speaker 3: for its stir fried sort of spiders. These giant spiders 111 00:05:24,360 --> 00:05:27,479 Speaker 3: to me, yeah, tasted like crab crab. 112 00:05:27,640 --> 00:05:30,560 Speaker 2: I was gonna say, there's you know, we crab liked spiders, 113 00:05:30,960 --> 00:05:32,279 Speaker 2: not a spider like spider. 114 00:05:32,560 --> 00:05:34,320 Speaker 3: But he wanted to one up me and he's like, well, 115 00:05:34,440 --> 00:05:37,680 Speaker 3: have you ever had horse? Oh? 116 00:05:36,760 --> 00:05:38,400 Speaker 2: And you said? 117 00:05:38,480 --> 00:05:40,719 Speaker 3: I said I hadn't, you know? And he was really 118 00:05:40,760 --> 00:05:43,080 Speaker 3: satisfied that he'd eaten a lot of horse, and I 119 00:05:43,200 --> 00:05:46,039 Speaker 3: just wasn't sure. Really did he win that competition? 120 00:05:46,760 --> 00:05:48,039 Speaker 2: I think he won that competition. 121 00:05:48,040 --> 00:05:48,880 Speaker 3: He won that competition. 122 00:05:48,880 --> 00:05:50,400 Speaker 2: Didn't Maybe I had to say that you might have 123 00:05:50,480 --> 00:05:52,599 Speaker 2: lost having played cards with you, that you might have 124 00:05:52,640 --> 00:05:55,520 Speaker 2: lost that. What did spiders taste like? 125 00:05:55,680 --> 00:05:58,520 Speaker 3: The ones I had in Cambodia were so covered in sauce. 126 00:05:58,520 --> 00:06:01,159 Speaker 3: They mainly tasted like this, with a kind of a 127 00:06:01,200 --> 00:06:04,040 Speaker 3: crunchy texture, with the white meat of a spider inside 128 00:06:04,040 --> 00:06:06,719 Speaker 3: of the legs. The body was pretty gross. I have 129 00:06:06,760 --> 00:06:09,520 Speaker 3: to say, it wasn't mine. Maybe it's an acquired taste. 130 00:06:18,320 --> 00:06:20,720 Speaker 2: Welcome back to River Cafe Table four. 131 00:06:22,000 --> 00:06:25,800 Speaker 3: I was in Mexico in January. I was in Naith, 132 00:06:26,040 --> 00:06:27,760 Speaker 3: so it was on the Pacific coast. 133 00:06:28,279 --> 00:06:29,719 Speaker 2: Do you love the food of Mexico? 134 00:06:29,839 --> 00:06:32,000 Speaker 3: I do. Actually, I realized when I was there how 135 00:06:32,080 --> 00:06:32,880 Speaker 3: much I missed it. 136 00:06:32,960 --> 00:06:35,640 Speaker 2: I was shocked by it. Not shocked, but the only 137 00:06:35,720 --> 00:06:37,960 Speaker 2: Mexican food that I'd had before I went to Mexico 138 00:06:38,120 --> 00:06:40,520 Speaker 2: was that kind of Mexican food where you get so 139 00:06:40,640 --> 00:06:43,320 Speaker 2: many dishes on a plate and it's also heavy, and 140 00:06:43,360 --> 00:06:47,760 Speaker 2: then you go and it's so so clean, fine, and 141 00:06:48,720 --> 00:06:49,799 Speaker 2: I love the breakfast. 142 00:06:50,080 --> 00:06:52,000 Speaker 3: Oh yeah, when I was so when I made Seen Numbre, 143 00:06:52,120 --> 00:06:55,599 Speaker 3: we were based in Mexico City lot and when we 144 00:06:55,680 --> 00:06:58,840 Speaker 3: drive to the studio, a lot of the early morning 145 00:06:58,920 --> 00:07:02,280 Speaker 3: sort of commuter would stop at these vendors and get 146 00:07:02,279 --> 00:07:05,360 Speaker 3: in line and order this like sort of steaming milky drink. 147 00:07:05,400 --> 00:07:07,599 Speaker 3: And I didn't know what it was, and so I asked, 148 00:07:07,880 --> 00:07:09,800 Speaker 3: you know, our location scout, if we could stop one 149 00:07:09,800 --> 00:07:12,040 Speaker 3: time and have this. And it was a kind of 150 00:07:12,560 --> 00:07:15,480 Speaker 3: a corn meal drink with cinnamon and sugar that was 151 00:07:15,680 --> 00:07:18,480 Speaker 3: just delicious. And from every day on after that, I 152 00:07:18,480 --> 00:07:20,840 Speaker 3: would stop. My breakfast would be to have some of that. 153 00:07:21,000 --> 00:07:22,160 Speaker 2: Did you cook? On set? 154 00:07:22,280 --> 00:07:24,400 Speaker 3: They have this thing in Mexico you do with your 155 00:07:24,400 --> 00:07:26,880 Speaker 3: crews which is different than the States, which is you 156 00:07:26,960 --> 00:07:29,000 Speaker 3: work a six day week, with the six days just 157 00:07:29,000 --> 00:07:31,880 Speaker 3: a half day, and at the end of the half day, 158 00:07:32,120 --> 00:07:34,320 Speaker 3: it's not a written rule, but it's an expected rule 159 00:07:34,600 --> 00:07:37,040 Speaker 3: that you have what's called a snack, and a snack 160 00:07:37,160 --> 00:07:39,559 Speaker 3: is not like peanut butter on toast and hand it around. 161 00:07:39,560 --> 00:07:43,680 Speaker 3: It's beer and tequila and a cook to launch and 162 00:07:43,720 --> 00:07:46,520 Speaker 3: the entire crew kind of basically gets drunk together and 163 00:07:46,560 --> 00:07:49,640 Speaker 3: hangs out and you sort of it's a bonding moment. 164 00:07:49,840 --> 00:07:52,280 Speaker 3: You get your any kind of tension that was building 165 00:07:52,360 --> 00:07:54,800 Speaker 3: up out for the week, and then I'm sure a 166 00:07:54,840 --> 00:07:57,000 Speaker 3: lot of new relationships started out as well. But the 167 00:07:57,040 --> 00:07:59,240 Speaker 3: snack was like one of the best parts of the 168 00:07:59,280 --> 00:08:01,840 Speaker 3: filming week. And you had the rest of Saturday to 169 00:08:01,880 --> 00:08:04,600 Speaker 3: recover and Sunday and then start working on Monday, and 170 00:08:04,960 --> 00:08:07,200 Speaker 3: you know, usually like the rest of Saturday was usually 171 00:08:07,240 --> 00:08:10,680 Speaker 3: driven by pace our production designer, you know, you know, 172 00:08:10,800 --> 00:08:16,040 Speaker 3: leading the parade into whatever kind of shenanigans Mexico City 173 00:08:16,040 --> 00:08:18,520 Speaker 3: offered on a Saturday it's like really common, I think 174 00:08:18,560 --> 00:08:21,000 Speaker 3: in Latin America tonight dinner until after ten pm or 175 00:08:21,080 --> 00:08:23,160 Speaker 3: eleven pm. And I was talking to a friend of 176 00:08:23,200 --> 00:08:26,520 Speaker 3: mine about they invited me over for brunch and the 177 00:08:26,600 --> 00:08:29,520 Speaker 3: idea of like breakfast in the between breakfast and lunch 178 00:08:29,560 --> 00:08:32,040 Speaker 3: is brunch, and there's lunch, and they had never heard 179 00:08:32,040 --> 00:08:36,800 Speaker 3: of the term liner linar, which is lunch between lunch 180 00:08:36,840 --> 00:08:39,760 Speaker 3: and dinner. Yeah, right, which then got us thinking about 181 00:08:39,760 --> 00:08:43,160 Speaker 3: with then what's between dinner and breakfast? And then then 182 00:08:43,160 --> 00:08:46,400 Speaker 3: it's just dick fist. And then we realized that the 183 00:08:46,440 --> 00:08:50,080 Speaker 3: dick fist really was the two or three a am, 184 00:08:50,440 --> 00:08:52,480 Speaker 3: you know, food you had after going out to a 185 00:08:52,480 --> 00:08:55,000 Speaker 3: bar or a club or whatever. And now, you know, 186 00:08:55,200 --> 00:08:57,959 Speaker 3: one year of lockdown, none of us could remember the 187 00:08:58,040 --> 00:08:59,120 Speaker 3: last time we had dick fist. 188 00:08:59,240 --> 00:09:00,480 Speaker 2: Yeah, when did you have fist? 189 00:09:00,559 --> 00:09:03,960 Speaker 3: Thus, I really don't think it's got to be at 190 00:09:04,040 --> 00:09:06,040 Speaker 3: least three years now, because I was also just working 191 00:09:06,080 --> 00:09:09,480 Speaker 3: so hard before before lockdown. But actually that's not true. 192 00:09:09,520 --> 00:09:12,040 Speaker 3: On our night shoots to be at thick fist at 193 00:09:12,040 --> 00:09:14,800 Speaker 3: four or five am meals. But in Mexico, what I 194 00:09:14,840 --> 00:09:18,080 Speaker 3: loved was, you know, after a hard night out, you'd 195 00:09:18,080 --> 00:09:20,079 Speaker 3: go there's a cold place you'd go. So either like 196 00:09:20,280 --> 00:09:22,520 Speaker 3: if you're in Guadalajara, you'd go out and you'd have 197 00:09:22,720 --> 00:09:25,400 Speaker 3: tacos made of a tongue, like two or three in 198 00:09:25,400 --> 00:09:29,280 Speaker 3: the morning, which are just delicious, like really really tender meat, 199 00:09:29,600 --> 00:09:31,120 Speaker 3: you know, in a great way to sort of like 200 00:09:31,880 --> 00:09:33,720 Speaker 3: cap off, you know, whatever hangover you might have the 201 00:09:33,760 --> 00:09:36,120 Speaker 3: next day. But in Mexico City, you'd go to this 202 00:09:36,200 --> 00:09:38,800 Speaker 3: place it was like called the Blind Goat or something 203 00:09:38,840 --> 00:09:41,560 Speaker 3: like that, and you'd have tacosa pastor that's that it's 204 00:09:41,880 --> 00:09:44,760 Speaker 3: at Pastor to be the one that's sort of you'd 205 00:09:44,800 --> 00:09:47,480 Speaker 3: probably equate it to the kind of schwarma you'd seen 206 00:09:47,480 --> 00:09:49,400 Speaker 3: the Middle East, where the meats cooking on a vertical 207 00:09:49,440 --> 00:09:53,120 Speaker 3: skewer slowly rotating as a pineapple on top. But I 208 00:09:53,160 --> 00:09:55,360 Speaker 3: think what really makes it popular it's the sauce they 209 00:09:55,360 --> 00:09:56,679 Speaker 3: put on top, and it's kind of like a brown 210 00:09:56,760 --> 00:09:59,640 Speaker 3: sort of pepper driven chili pepper driven sauce, and it's 211 00:09:59,679 --> 00:10:03,400 Speaker 3: just smoky and delicious and rich with that little bit 212 00:10:03,440 --> 00:10:05,880 Speaker 3: of pineapple the meat and that sauce and the corn 213 00:10:05,920 --> 00:10:07,960 Speaker 3: to teas. It was like the perfect time in the morning. 214 00:10:08,000 --> 00:10:10,840 Speaker 3: Would that be anywhere from like two to five am, 215 00:10:11,000 --> 00:10:12,280 Speaker 3: you know, until the sun was coming up. 216 00:10:12,360 --> 00:10:15,440 Speaker 2: Yeah. Do you go to restaurants when you're filming? Dude? 217 00:10:15,520 --> 00:10:18,560 Speaker 2: Like not used to come to the Riverman cafes often could. 218 00:10:18,720 --> 00:10:20,240 Speaker 3: Yeah, you know we used to have a kind of 219 00:10:20,280 --> 00:10:21,960 Speaker 3: like every now and then a kind of crew catch 220 00:10:22,000 --> 00:10:24,480 Speaker 3: up dinner just to get all on the same page 221 00:10:24,480 --> 00:10:28,480 Speaker 3: while having good pizzas and wine and yeah, do you. 222 00:10:28,440 --> 00:10:30,760 Speaker 2: Work over food? Do you like have a beale out 223 00:10:30,800 --> 00:10:32,080 Speaker 2: to just you would did that? 224 00:10:32,120 --> 00:10:34,360 Speaker 3: But we ate in a lot. We had a lot 225 00:10:34,400 --> 00:10:38,040 Speaker 3: of late dinners at Pinewood, you know on Bond where 226 00:10:38,040 --> 00:10:40,920 Speaker 3: the producers and Daniel and I would be there working 227 00:10:40,960 --> 00:10:43,280 Speaker 3: on the script and just trying to sort out all 228 00:10:43,320 --> 00:10:45,280 Speaker 3: the kind of you know, dilemmas we had in front 229 00:10:45,320 --> 00:10:46,400 Speaker 3: of us used to get through it. 230 00:10:46,600 --> 00:10:49,040 Speaker 2: Are the dinner scenes in the movie? Are the food 231 00:10:49,040 --> 00:10:49,840 Speaker 2: scenes in the movie. 232 00:10:49,880 --> 00:10:51,959 Speaker 3: There is a food scene in the movie. It was 233 00:10:52,000 --> 00:10:54,400 Speaker 3: an interrupted food scene because and. 234 00:10:54,400 --> 00:10:57,960 Speaker 2: Two Detective my favorite of all time. There's a scene 235 00:10:58,520 --> 00:11:01,880 Speaker 2: where he's with his wife with Matthew mcgonfy. He isn't 236 00:11:01,920 --> 00:11:04,440 Speaker 2: he isn't a diner and there's no food and they're 237 00:11:04,440 --> 00:11:07,240 Speaker 2: talking about something really personal about there. 238 00:11:07,600 --> 00:11:09,679 Speaker 3: He's at a scene with Michelle on a hand kind 239 00:11:09,720 --> 00:11:12,200 Speaker 3: of deeper in the diner. But early, I think in 240 00:11:12,280 --> 00:11:16,720 Speaker 3: episode one, he comes over to dinner at Woody Harrelson's 241 00:11:16,760 --> 00:11:20,599 Speaker 3: character's house. Yeah, he drinks a little too much, or 242 00:11:20,600 --> 00:11:23,400 Speaker 3: he shows up I think a little bit drunk. But 243 00:11:23,480 --> 00:11:26,160 Speaker 3: what was interesting about shooting that scene is Woody, for example, 244 00:11:26,640 --> 00:11:29,800 Speaker 3: doesn't eat meat. In fact, he's vegan, and we were 245 00:11:29,800 --> 00:11:33,160 Speaker 3: having spaghetti, and so we had to figure out a 246 00:11:33,160 --> 00:11:35,440 Speaker 3: different set of noodles for him, and we ended up 247 00:11:35,480 --> 00:11:39,640 Speaker 3: using these kind of spaghetti squash for his But I 248 00:11:39,640 --> 00:11:41,400 Speaker 3: remember when we were shooting it and he was chewing 249 00:11:41,400 --> 00:11:45,200 Speaker 3: and talking. You know, spaghetti squash has a distinct crunchy sound, 250 00:11:45,800 --> 00:11:47,120 Speaker 3: you know when you're eating, and so in the scene 251 00:11:47,160 --> 00:11:49,880 Speaker 3: you have this. Actually I find it's a really pleasing sound, 252 00:11:50,280 --> 00:11:52,200 Speaker 3: you know, as wood he's eating his food, it's got 253 00:11:52,240 --> 00:11:55,160 Speaker 3: a nice kind of like hearty, kind of like you know, 254 00:11:55,320 --> 00:11:58,560 Speaker 3: jaw and cutting kind of sound to it. And everyone 255 00:11:58,600 --> 00:12:01,080 Speaker 3: else's kind of that sloppy nowdlely sound, you know as 256 00:12:01,080 --> 00:12:01,559 Speaker 3: they're eating. 257 00:12:01,800 --> 00:12:04,319 Speaker 2: Did Jane I have a food food. 258 00:12:04,120 --> 00:12:07,600 Speaker 3: Movies, the home economist who makes the food on a movie, 259 00:12:07,720 --> 00:12:10,439 Speaker 3: And we had an amazing one on Jane Eyre, who 260 00:12:10,520 --> 00:12:14,000 Speaker 3: made this ham, the sort of Christmas ham for a 261 00:12:14,080 --> 00:12:17,920 Speaker 3: scene when Blanche Ingram arrives with this big party. So 262 00:12:17,960 --> 00:12:19,720 Speaker 3: the house is sort of buzz preparing all the food, 263 00:12:19,760 --> 00:12:21,120 Speaker 3: and they had this ham there and I was just 264 00:12:21,400 --> 00:12:23,079 Speaker 3: we're prepping the scene. I just happened to take a 265 00:12:23,120 --> 00:12:24,720 Speaker 3: little slice of it just to see how it tasted. 266 00:12:25,120 --> 00:12:26,920 Speaker 3: And it was probably one of the best hams I've 267 00:12:26,960 --> 00:12:29,040 Speaker 3: ever had, And over the course of the scene that 268 00:12:29,040 --> 00:12:32,600 Speaker 3: I have got smaller and smaller eating and I liked 269 00:12:32,600 --> 00:12:34,959 Speaker 3: this so much. I literally sought out the home economists 270 00:12:35,000 --> 00:12:37,040 Speaker 3: after we're done, just to get the recipe to that ham, 271 00:12:37,120 --> 00:12:39,480 Speaker 3: because it was she did, Yeah, oh, let's make it. 272 00:12:39,559 --> 00:12:40,719 Speaker 3: I've never made it, but I want to know. 273 00:12:40,880 --> 00:12:44,719 Speaker 2: Okay, if you have it somewhere, we could try make that. Yeah, 274 00:12:44,880 --> 00:12:47,280 Speaker 2: I was trying to think about food in movies. I 275 00:12:47,320 --> 00:12:49,640 Speaker 2: mean again, it goes back to the drama of the 276 00:12:49,679 --> 00:12:53,600 Speaker 2: sea bass and salt, and the drama of feeding people 277 00:12:53,640 --> 00:12:56,679 Speaker 2: and the drama of watching them respond. You know, your 278 00:12:57,000 --> 00:12:59,920 Speaker 2: creativity is there forever, we can watch the first movie 279 00:13:00,160 --> 00:13:02,400 Speaker 2: ever made and it lasts. And I also think that 280 00:13:02,480 --> 00:13:06,000 Speaker 2: I make something I'm really proud of and then it's gone. No, 281 00:13:06,080 --> 00:13:07,120 Speaker 2: it's over. 282 00:13:07,200 --> 00:13:07,920 Speaker 3: It's very different. 283 00:13:08,920 --> 00:13:10,920 Speaker 2: Cook and you cook, and then they eat it, and 284 00:13:10,920 --> 00:13:12,760 Speaker 2: then it's it's over done. It's over. 285 00:13:12,920 --> 00:13:15,000 Speaker 3: You know, there is something I think more meaningful in 286 00:13:15,080 --> 00:13:19,040 Speaker 3: things that don't last, because you're forced to appreciate it 287 00:13:19,080 --> 00:13:23,160 Speaker 3: in the brief moments it exists. And there's the immortality 288 00:13:23,200 --> 00:13:26,400 Speaker 3: of film. So if you think about like Sunset Boulevard, 289 00:13:26,440 --> 00:13:29,560 Speaker 3: Glorious Wanson walking down the stairwell saying I'm ready for 290 00:13:29,600 --> 00:13:31,840 Speaker 3: my close up, she will always be that age for 291 00:13:31,880 --> 00:13:33,800 Speaker 3: the people who watch that film. You know, even if 292 00:13:33,840 --> 00:13:37,840 Speaker 3: she's long gone. There is something special about it existing forever. 293 00:13:37,880 --> 00:13:41,760 Speaker 3: But then because it's it exists forever, sometimes people may 294 00:13:41,800 --> 00:13:44,200 Speaker 3: not watch it because they can just keep pushing off 295 00:13:44,280 --> 00:13:45,680 Speaker 3: till the at a time where it's a great meal. 296 00:13:45,960 --> 00:13:47,800 Speaker 3: You can't delay that. You have to appreciate it while 297 00:13:47,800 --> 00:13:48,320 Speaker 3: it exists. 298 00:13:51,120 --> 00:13:53,320 Speaker 2: And also, it's memory, isn't it. I'm just when you 299 00:13:53,320 --> 00:13:56,000 Speaker 2: were talking about your father or your mother or going 300 00:13:56,040 --> 00:14:06,120 Speaker 2: to a restaurant. It's the memories. I was trying to 301 00:14:06,120 --> 00:14:08,400 Speaker 2: think when we met and it was a dinner, it 302 00:14:08,480 --> 00:14:11,040 Speaker 2: was very the river cafe was actually cooking the meat 303 00:14:12,040 --> 00:14:13,880 Speaker 2: and it was a dinner for Jake, Jill and all, 304 00:14:14,080 --> 00:14:20,080 Speaker 2: and it was given by Cartier Jewelry shop, and we 305 00:14:20,080 --> 00:14:24,880 Speaker 2: were sitting there, yeah, in this fancy place, and I 306 00:14:24,920 --> 00:14:27,280 Speaker 2: remember I was introduced to you, and I said, well, 307 00:14:27,600 --> 00:14:29,480 Speaker 2: how long do I have to wait until I tell 308 00:14:29,520 --> 00:14:32,640 Speaker 2: you that the first season of True Detective changed my 309 00:14:32,720 --> 00:14:35,000 Speaker 2: life or whatever? But I think that it's nice that 310 00:14:35,000 --> 00:14:36,920 Speaker 2: we met over food and we talk about food, and 311 00:14:36,960 --> 00:14:39,360 Speaker 2: then I think the first text message that you sent 312 00:14:39,400 --> 00:14:42,480 Speaker 2: me was a photograph of tomato sauce that. 313 00:14:42,360 --> 00:14:44,920 Speaker 3: You've made, and the specifically the butter part of it, 314 00:14:45,560 --> 00:14:47,880 Speaker 3: that's right, which I don't know if I could say 315 00:14:47,880 --> 00:14:51,400 Speaker 3: that out loud, if that's a family secret. Well, the 316 00:14:51,440 --> 00:14:53,720 Speaker 3: secret is dropping in that stick of butter right before 317 00:14:53,720 --> 00:14:56,800 Speaker 3: it's being served in the Pomodoro sort of pasta mix 318 00:14:56,920 --> 00:14:58,960 Speaker 3: in the pot, you know. And I don't know why 319 00:14:59,040 --> 00:15:02,080 Speaker 3: it tastes better, but because butter probably be better taste it. 320 00:15:02,120 --> 00:15:04,120 Speaker 2: But what did that jag? You made it when you 321 00:15:04,200 --> 00:15:04,640 Speaker 2: used to cook. 322 00:15:04,800 --> 00:15:07,480 Speaker 3: I've never used butter before. That was it. I walked 323 00:15:07,480 --> 00:15:09,760 Speaker 3: away from that dinner we had, which is different dinner 324 00:15:10,200 --> 00:15:13,040 Speaker 3: with like, oh, I'm going to use this. I knew 325 00:15:13,080 --> 00:15:15,320 Speaker 3: I was going to use this again. I actually asked 326 00:15:15,360 --> 00:15:18,400 Speaker 3: another common friend I have with Jake, which is Greta Cruso. 327 00:15:19,480 --> 00:15:21,840 Speaker 3: I asked Greta for advice, like on a little napkin, 328 00:15:21,880 --> 00:15:24,440 Speaker 3: we're at a also at a dinner, trying to figure 329 00:15:24,480 --> 00:15:26,680 Speaker 3: out what's the best shape of the kitchen for someone 330 00:15:26,720 --> 00:15:28,680 Speaker 3: like me who's not professional cook by any means that 331 00:15:28,720 --> 00:15:30,400 Speaker 3: I like to cook and I like to have people 332 00:15:30,400 --> 00:15:33,920 Speaker 3: over and cook for multiple people. I think during lockdown 333 00:15:34,000 --> 00:15:36,320 Speaker 3: a lot of people experimented with different kinds of cooking 334 00:15:36,320 --> 00:15:39,960 Speaker 3: and baking and whatever. And I remember, as lockdown was 335 00:15:40,000 --> 00:15:42,280 Speaker 3: easying and people could come over to the house, I 336 00:15:42,360 --> 00:15:45,480 Speaker 3: decided to make ramen like tom Kotsu ramen, which was 337 00:15:45,520 --> 00:15:48,720 Speaker 3: like an eight day process to get that stock and everything, 338 00:15:48,720 --> 00:15:50,880 Speaker 3: you know, done by scratch, and then when you actually 339 00:15:50,880 --> 00:15:52,120 Speaker 3: serve the ram and you kind of have to do 340 00:15:52,160 --> 00:15:54,640 Speaker 3: the noodles right before you're serving a bowl, and all 341 00:15:54,640 --> 00:15:56,320 Speaker 3: these other sort of ingredients had to go and everything 342 00:15:56,360 --> 00:15:59,040 Speaker 3: has to be timed pretty precisely. I'd never done it before, 343 00:15:59,120 --> 00:16:01,040 Speaker 3: but I wanted to get it all right. So that 344 00:16:01,160 --> 00:16:04,360 Speaker 3: was actually pretty stressful and like I'd just done bond 345 00:16:04,360 --> 00:16:06,080 Speaker 3: and I don't think it ever felt that much stress 346 00:16:06,840 --> 00:16:09,880 Speaker 3: as I was preparing that bowl of ramen and hoping that. 347 00:16:09,880 --> 00:16:11,680 Speaker 2: It did you have? I was it for? 348 00:16:12,040 --> 00:16:14,720 Speaker 3: I ended up making like eight balls of ramen. Yeah yeah, 349 00:16:14,760 --> 00:16:16,880 Speaker 3: and then I still had enough like stock for about 350 00:16:17,000 --> 00:16:19,120 Speaker 3: thirty more people. I think that kind of killed my 351 00:16:19,600 --> 00:16:21,720 Speaker 3: cooking routine for lockdown, Like that was. 352 00:16:21,680 --> 00:16:23,920 Speaker 2: Like the kind Yeah, it's like people making a lot 353 00:16:23,920 --> 00:16:26,160 Speaker 2: of bread in lockdown too, weren't they. I think people 354 00:16:26,200 --> 00:16:28,760 Speaker 2: made a lot of food that took a long time, 355 00:16:28,920 --> 00:16:33,160 Speaker 2: that took the process, and certainly for the first lockdown here, 356 00:16:33,240 --> 00:16:36,680 Speaker 2: you couldn't buy flour apparently anywhere because everybody was making bread. 357 00:16:36,760 --> 00:16:38,960 Speaker 3: Yeah, because everyone was alone. You'd try to like do 358 00:16:39,480 --> 00:16:42,880 Speaker 3: almost like virtual meals together, Like my dad and I 359 00:16:42,920 --> 00:16:44,840 Speaker 3: did a virtual meal where we cooked the same thing, 360 00:16:44,920 --> 00:16:47,240 Speaker 3: but like you know, I'm obviously ahead of his time zone, 361 00:16:47,280 --> 00:16:49,760 Speaker 3: so it's my dinner, his lunch. And then like India 362 00:16:50,160 --> 00:16:53,000 Speaker 3: and I did a pasta for my lunch, her dinner, 363 00:16:53,080 --> 00:16:54,400 Speaker 3: you know, where we cooked the same things. So it 364 00:16:54,440 --> 00:16:56,280 Speaker 3: feels like really's got to eat together. 365 00:16:56,400 --> 00:16:58,400 Speaker 2: But what about your father and cooking? What was it 366 00:16:58,440 --> 00:17:01,760 Speaker 2: like growing up? Did your father cook? See the cook in. 367 00:17:02,080 --> 00:17:03,360 Speaker 3: He was the cook in the family, and like He 368 00:17:03,480 --> 00:17:07,160 Speaker 3: was the one we talk about careers or jobs, right, 369 00:17:07,160 --> 00:17:08,840 Speaker 3: He always had a job, never like a career that 370 00:17:08,880 --> 00:17:11,200 Speaker 3: he loved. And I think he always dreamed about opening 371 00:17:11,240 --> 00:17:14,120 Speaker 3: a restaurant one day, which never happened. But like enjoy 372 00:17:14,200 --> 00:17:16,919 Speaker 3: cooking and cooking for lots of people. And one of 373 00:17:16,920 --> 00:17:19,080 Speaker 3: our sort of like bonding things when I was a 374 00:17:19,160 --> 00:17:21,600 Speaker 3: kid was like trying to guess the ingredients of a 375 00:17:21,640 --> 00:17:23,960 Speaker 3: meal at a restaurant and so really to sit there 376 00:17:23,960 --> 00:17:25,680 Speaker 3: and taste the food and to try to break down 377 00:17:25,720 --> 00:17:28,840 Speaker 3: its particulars. There was this Cambodian restaurant we used to 378 00:17:28,880 --> 00:17:30,479 Speaker 3: go to when I was a kid that had this 379 00:17:30,720 --> 00:17:32,760 Speaker 3: one special kind of pork chop that had like the 380 00:17:32,800 --> 00:17:35,280 Speaker 3: best glaze, and we're always trying to figure out, you know, 381 00:17:35,320 --> 00:17:37,520 Speaker 3: what were the elements, you know, in the sauce that 382 00:17:38,000 --> 00:17:40,439 Speaker 3: created that flavor. Do you still do that, try to 383 00:17:40,440 --> 00:17:43,720 Speaker 3: guess the flavors? Yeah, definitely, yeah too, Yeah, yeah. 384 00:17:43,359 --> 00:17:45,639 Speaker 2: Because I think there's a real palette, you know, I 385 00:17:45,680 --> 00:17:48,200 Speaker 2: think of how I mean, it's interesting even with wine, 386 00:17:48,240 --> 00:17:50,320 Speaker 2: how people you know that thing. I used to go 387 00:17:50,359 --> 00:17:52,600 Speaker 2: and wine tastings with my again with Rose, and she 388 00:17:52,640 --> 00:17:57,359 Speaker 2: would say, you know this wine tastes of chocolate and cigarettes. 389 00:17:57,600 --> 00:17:59,600 Speaker 2: But it is it's all to do with the you know, 390 00:17:59,640 --> 00:18:03,040 Speaker 2: the memories and the associations and the taste of food. 391 00:18:03,480 --> 00:18:05,480 Speaker 2: And so I think that when we're you know, talking 392 00:18:05,480 --> 00:18:10,240 Speaker 2: about sort of being together and food and memories, there's 393 00:18:10,280 --> 00:18:12,960 Speaker 2: also the sense of comfort of food, there's excitement. You're 394 00:18:13,000 --> 00:18:15,720 Speaker 2: such a you're such an adventurous eater. I mean, I 395 00:18:15,760 --> 00:18:17,600 Speaker 2: have to say that. You know, I think you're a 396 00:18:17,680 --> 00:18:21,480 Speaker 2: pretty adventurous person, but you certainly are an adventurous eater. 397 00:18:21,600 --> 00:18:23,720 Speaker 2: You know, spiders and you know. 398 00:18:24,640 --> 00:18:26,280 Speaker 3: Whale blobber, whale blubber. 399 00:18:27,320 --> 00:18:28,320 Speaker 2: No, we didn't have the horse. 400 00:18:28,720 --> 00:18:29,560 Speaker 3: I don't horse. 401 00:18:31,640 --> 00:18:34,520 Speaker 2: I'd like to beat your friend on the scale of adventure. 402 00:18:34,600 --> 00:18:37,359 Speaker 2: He probably does with But you are, you are an 403 00:18:37,400 --> 00:18:41,240 Speaker 2: adventurous eater, and that's really that's it's it's fun. 404 00:18:41,320 --> 00:18:43,200 Speaker 3: Well, you know, I don't know if I do it 405 00:18:43,240 --> 00:18:46,960 Speaker 3: for the experience or the cloud is definitely from curiosity 406 00:18:47,400 --> 00:18:50,120 Speaker 3: as well. I mean I can the whale in particular, 407 00:18:50,160 --> 00:18:52,760 Speaker 3: I can. I'll never forget what whale tastes like? 408 00:18:52,760 --> 00:18:53,719 Speaker 2: What did it taste like? 409 00:18:53,840 --> 00:18:55,760 Speaker 3: Well, there's blubber, and then there's some kinds of fermented 410 00:18:55,800 --> 00:18:57,879 Speaker 3: meats as well, you know, and one of them is 411 00:18:57,920 --> 00:19:00,440 Speaker 3: you ferment, whether it's seal or whale. Me you can 412 00:19:00,560 --> 00:19:03,840 Speaker 3: ferment it. And it's blood, and that's probably even funkier, 413 00:19:03,920 --> 00:19:06,160 Speaker 3: Like the blubberer is kind of mellow compared to that. 414 00:19:06,280 --> 00:19:09,480 Speaker 3: But that taste of whale blood, that iron heavy whale 415 00:19:09,480 --> 00:19:12,199 Speaker 3: blood is so strong that when I went to Nantucket 416 00:19:12,359 --> 00:19:15,000 Speaker 3: years later, when I went to the Whaling Museum in Nantucket, 417 00:19:15,320 --> 00:19:18,199 Speaker 3: I could smell the blood on the presses in the 418 00:19:18,280 --> 00:19:20,400 Speaker 3: museum that hadn't been used in one hundred and fifty years, 419 00:19:20,480 --> 00:19:23,960 Speaker 3: just because there was enough residual. You know, if you've 420 00:19:23,960 --> 00:19:25,640 Speaker 3: never had whale but I don't know if you could 421 00:19:26,000 --> 00:19:27,440 Speaker 3: connect those sensations. 422 00:19:27,520 --> 00:19:30,480 Speaker 2: But so it stays in your state. That's again back 423 00:19:30,520 --> 00:19:34,520 Speaker 2: to the memory. Yeah, but did you like it? Did you? 424 00:19:34,840 --> 00:19:37,520 Speaker 2: Did you like the taste? Is it's something that you thought, this. 425 00:19:37,520 --> 00:19:40,120 Speaker 3: Is really probably not like it was one of those 426 00:19:40,119 --> 00:19:41,919 Speaker 3: things where, oh man, I really wish I had some 427 00:19:41,920 --> 00:19:44,800 Speaker 3: whale blubber right now. Yeah, I don't think that that 428 00:19:44,800 --> 00:19:47,520 Speaker 3: would ever occur, but it really was. When we were 429 00:19:47,680 --> 00:19:51,800 Speaker 3: out negative thirty, negative fifty degree environments, it kept you warm. 430 00:19:51,800 --> 00:19:53,959 Speaker 3: It really you felt the heat coming from inside you. 431 00:19:54,440 --> 00:19:57,919 Speaker 3: But I mean, yeah, I would still say, as adventurous 432 00:19:57,960 --> 00:20:02,120 Speaker 3: as those things sound, my every day sort of cravings 433 00:20:02,119 --> 00:20:06,520 Speaker 3: are quite normal. I think. I mean pasta I could 434 00:20:06,560 --> 00:20:11,080 Speaker 3: eat almost every day, and I love slashimi and sushi. 435 00:20:11,640 --> 00:20:13,960 Speaker 3: I think those two things are what I eat probably 436 00:20:14,160 --> 00:20:16,800 Speaker 3: around you know, the course of a week, pretty often, 437 00:20:17,119 --> 00:20:18,360 Speaker 3: probably too much pasta. 438 00:20:18,400 --> 00:20:20,960 Speaker 2: And if you said for comfort for. 439 00:20:20,960 --> 00:20:24,640 Speaker 3: Me, it would probably be fried rice. And it goes back. 440 00:20:24,680 --> 00:20:27,159 Speaker 3: I think to you know, my dad for breakfast, as 441 00:20:27,280 --> 00:20:29,280 Speaker 3: you know, watching cartoons or something when you're a kid 442 00:20:29,320 --> 00:20:31,440 Speaker 3: and having a bowl of fried rice, and it was 443 00:20:31,480 --> 00:20:34,399 Speaker 3: the most If I told you the recipe, it doesn't 444 00:20:34,400 --> 00:20:39,119 Speaker 3: sound even Asian at all because it involves ketchup. Yeah, 445 00:20:39,720 --> 00:20:41,679 Speaker 3: and I found out much later. I mean, for me, 446 00:20:41,800 --> 00:20:43,919 Speaker 3: that's just what it was, that's fried rice. But obviously 447 00:20:44,000 --> 00:20:46,720 Speaker 3: later contextualizing where that came from. What it came from 448 00:20:46,920 --> 00:20:49,600 Speaker 3: was so my grandparents were in the internment camps during 449 00:20:49,640 --> 00:20:52,199 Speaker 3: World War Two, and my father was born in the 450 00:20:52,200 --> 00:20:55,320 Speaker 3: internment camps as well as my uncles, and so you 451 00:20:55,359 --> 00:20:58,159 Speaker 3: were given certain rations in the camps. In fact, my 452 00:20:58,160 --> 00:21:01,679 Speaker 3: grandpa was a cook and one of them, and mayonnaise, ketchup, 453 00:21:01,720 --> 00:21:04,159 Speaker 3: those kind of ingredients were quite common and so you 454 00:21:04,240 --> 00:21:06,640 Speaker 3: make new recipes out of what you're given and you 455 00:21:06,680 --> 00:21:09,159 Speaker 3: just make do. So my dad grew up on a 456 00:21:09,200 --> 00:21:11,000 Speaker 3: fried rice that wasn't made of soy sauce. It was 457 00:21:11,000 --> 00:21:12,560 Speaker 3: mede with ketchup, and it was really basically you use 458 00:21:12,600 --> 00:21:14,920 Speaker 3: whatever vegetables or meats you had from night before the rice, 459 00:21:15,359 --> 00:21:17,800 Speaker 3: put it all together and cook it up. And my 460 00:21:17,920 --> 00:21:20,760 Speaker 3: favorite version was the simplest one, which was just bacon, 461 00:21:21,040 --> 00:21:23,960 Speaker 3: onions and then put an egg with a yolk, you know, 462 00:21:24,040 --> 00:21:26,600 Speaker 3: still running on top. And that to me is like 463 00:21:26,720 --> 00:21:30,040 Speaker 3: the epitome of comfort food. What's strange that the legacy 464 00:21:30,119 --> 00:21:31,200 Speaker 3: goes back to an internment camp? 465 00:21:31,200 --> 00:21:32,800 Speaker 2: Would you make it now? Yeah? 466 00:21:32,920 --> 00:21:36,640 Speaker 3: Make it pretty? Yeah? I just like yeah, Like even 467 00:21:36,680 --> 00:21:38,879 Speaker 3: when my dad would use other vegetables in it, like 468 00:21:38,920 --> 00:21:41,320 Speaker 3: you do, like the real proper way of doing fried rice, 469 00:21:41,359 --> 00:21:43,720 Speaker 3: I still prefer just the onions and baked and the bacon. 470 00:21:43,840 --> 00:21:46,359 Speaker 2: Yeah, so what you would it be? The rice? Just 471 00:21:46,520 --> 00:21:47,240 Speaker 2: plain rice? 472 00:21:47,280 --> 00:21:49,639 Speaker 3: So whatever you'd made from dinner night before, you keep 473 00:21:49,680 --> 00:21:51,840 Speaker 3: that rice. And this is something else I just in 474 00:21:51,880 --> 00:21:53,800 Speaker 3: my family, we just left the rice out, you didn't 475 00:21:53,800 --> 00:21:55,960 Speaker 3: put it in the fridge and the next morning and yeah, 476 00:21:56,040 --> 00:21:58,280 Speaker 3: someone told me later on You're not, So that's like 477 00:21:58,320 --> 00:21:59,520 Speaker 3: a pick no no, because. 478 00:21:59,400 --> 00:22:01,920 Speaker 2: Apparently it's they say the bacteria and rice is a 479 00:22:02,040 --> 00:22:03,200 Speaker 2: most worse than anything. 480 00:22:03,240 --> 00:22:05,360 Speaker 3: But I think if you grow up eating it does 481 00:22:05,400 --> 00:22:07,560 Speaker 3: not affect you. So like, you know, I would leave 482 00:22:07,560 --> 00:22:09,679 Speaker 3: my rice out all night and the next day, you know, 483 00:22:09,720 --> 00:22:11,560 Speaker 3: you make the fried rice, and they usually someone. 484 00:22:11,480 --> 00:22:13,480 Speaker 2: Start, so what do you do? Put oil in the pan, 485 00:22:13,600 --> 00:22:14,320 Speaker 2: and then you take. 486 00:22:14,200 --> 00:22:16,800 Speaker 3: That r I use the fat from the bacon, so 487 00:22:16,920 --> 00:22:18,840 Speaker 3: I start off, you know, I cut the bacon in 488 00:22:18,880 --> 00:22:21,600 Speaker 3: pieces first, and then I slow cook the bacon so 489 00:22:21,640 --> 00:22:24,440 Speaker 3: that the oil doesn't evaporate too quickly, and then salt 490 00:22:24,480 --> 00:22:26,840 Speaker 3: and pepper the bacon, and then then add the onions, 491 00:22:26,920 --> 00:22:28,919 Speaker 3: and then I add the rice, which is usually in 492 00:22:28,960 --> 00:22:32,840 Speaker 3: big chunky bits because it's been sitting. Then you squeeze 493 00:22:32,880 --> 00:22:35,480 Speaker 3: a bunch of like farting ketchup on the top of it, 494 00:22:35,800 --> 00:22:37,560 Speaker 3: and then you chop it up and get that going. 495 00:22:37,600 --> 00:22:39,240 Speaker 3: And then once it's kind of mixed to a nice 496 00:22:39,280 --> 00:22:42,119 Speaker 3: sort of light red pinkish color, blow it up. And 497 00:22:42,119 --> 00:22:44,600 Speaker 3: then separately you can just cook some eggs to slap 498 00:22:44,640 --> 00:22:46,639 Speaker 3: on top. It's really quick. 499 00:22:46,800 --> 00:22:51,720 Speaker 2: Okay, well, now I've got some expectations of when I 500 00:22:51,760 --> 00:22:53,399 Speaker 2: come and stay in your house and we're going to 501 00:22:53,480 --> 00:23:00,359 Speaker 2: have some rice, I could have the wrong then we 502 00:23:00,359 --> 00:23:04,119 Speaker 2: could do that. It sounds. You know, you're a great cook, 503 00:23:04,520 --> 00:23:06,480 Speaker 2: you're a great director, and you're a great friend. 504 00:23:06,760 --> 00:23:12,679 Speaker 3: Thank you, Carrie, Thank you Ruthy. 505 00:23:14,720 --> 00:23:18,000 Speaker 2: To visit the online shop of the River Cafe, go 506 00:23:18,119 --> 00:23:21,440 Speaker 2: to shop Therivercafe dot co dot uk. 507 00:23:25,520 --> 00:23:28,359 Speaker 1: River Cafe Table four is a production of iHeartRadio and 508 00:23:28,400 --> 00:23:33,600 Speaker 1: Adamized Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app, 509 00:23:33,760 --> 00:23:36,719 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.