WEBVTT - Cary Joji Fukunaga 0:00:00.280 --> 0:00:03.880 Welcome to River Cafe Table four, a production of iHeartRadio 0:00:03.960 --> 0:00:05.720 and Adami Studios. 0:00:06.680 --> 0:00:10.119 A conversation takes place every Thursday morning between me and 0:00:10.200 --> 0:00:14.080 Carrie Fucanaga. It begins like this, what are we going 0:00:14.160 --> 0:00:15.640 to cook on Sunday night? 0:00:18.880 --> 0:00:20.880 You call it dramatic. It does look like a murder scene. 0:00:20.920 --> 0:00:23.919 It's like you're trying to hide the body of the fish. 0:00:24.880 --> 0:00:26.960 It's somehow been revealed by the elements. 0:00:27.680 --> 0:00:30.200 It is a whole fish covered in salt. It's kind 0:00:30.200 --> 0:00:32.960 of an eccentric recipe, isn't it. That is kind of weird. 0:00:37.400 --> 0:00:40.479 Ever since February twenty first, when Carrie came back to 0:00:40.520 --> 0:00:43.760 London to direct the series Masters of the Air, we 0:00:43.840 --> 0:00:46.320 have cooked dinner together for the same group of six 0:00:46.360 --> 0:00:49.519 friends for twenty four Sundays. 0:00:51.520 --> 0:00:53.680 I hadn't thought about it as being dramatic before I 0:00:53.680 --> 0:00:56.320 picked it, but I suppose there's a whole theatrical element 0:00:56.360 --> 0:00:58.480 to it. I remember seeing the way people do it 0:00:58.480 --> 0:01:00.760 in Italy, for example, and they sit there and they 0:01:00.800 --> 0:01:02.840 crack open the sawt and it's a whole process, and then 0:01:03.120 --> 0:01:06.520 using the two spoons, you know, slowly pulling off that soft, 0:01:06.640 --> 0:01:08.960 juicy flesh that retains all of its moisture. 0:01:09.120 --> 0:01:10.839 You are destroying the evidence. 0:01:12.240 --> 0:01:13.760 Afterwards, especially you. 0:01:13.800 --> 0:01:15.480 Didn't say when you serve it and then you crack 0:01:15.520 --> 0:01:17.440 it open. Maybe nobody would know that. 0:01:17.920 --> 0:01:19.360 All the best food he destroyed the evidence. 0:01:19.480 --> 0:01:25.039 We destroy the evidence. Right now. If my voice sounds hoarse, 0:01:25.200 --> 0:01:28.720 it's due to celebrating the premiere of No Time to Die, 0:01:29.080 --> 0:01:32.800 including a screening in Monaco where we all planned not 0:01:32.959 --> 0:01:36.360 just what to wear, where to stay, but what we 0:01:36.440 --> 0:01:39.640 were going to eat. Carrie flew on to New York 0:01:39.680 --> 0:01:42.600 for more Bond, and the first text I received from 0:01:42.680 --> 0:01:45.520 him was a photo of a tomato sauce he'd made 0:01:45.600 --> 0:01:50.200 on arrival. Everyone knows Carrie is a great writer and 0:01:50.240 --> 0:01:53.840 a great director. I know Carrie is a great cook. 0:01:56.720 --> 0:02:00.000 Your mother was Swedish and your father Japanese. 0:02:00.000 --> 0:02:04.400 My mom was like a Midwestern Swede essentially, you know, 0:02:04.560 --> 0:02:07.800 and so like for her cooking was like I think, 0:02:07.920 --> 0:02:10.919 very Midwestern, but like for Christmas, her gift to people 0:02:10.960 --> 0:02:13.640 would be doing a Swedish meatball mix, you know, and 0:02:13.880 --> 0:02:15.920 give the sort of spice package away to people so 0:02:16.000 --> 0:02:20.000 they can make, you know, Swedish meatballs. My dad had 0:02:20.080 --> 0:02:22.720 kind of his go to favorites One of the things, 0:02:22.760 --> 0:02:25.600 like when I started going to friends houses and seeing 0:02:25.639 --> 0:02:28.520 other people lived it was different, was that no matter 0:02:28.560 --> 0:02:30.880 what my dad made it could be spaghetti, he still 0:02:30.960 --> 0:02:34.240 had rice with the meal, spaghetti with rice, always rice. 0:02:34.520 --> 0:02:38.480 One was white rice inside within the rice maker all 0:02:38.480 --> 0:02:40.520 the time. And then in the morning there was always 0:02:40.600 --> 0:02:42.040 rice fried rice for breakfast. 0:02:42.400 --> 0:02:43.720 So and did he grow up? 0:02:44.000 --> 0:02:46.560 Was he born in Japan or I know he So 0:02:46.680 --> 0:02:50.240 he's third generation, which makes me fourth generation, and my 0:02:50.280 --> 0:02:53.800 grandparents are considered niece second generation, but they're kind of 0:02:53.800 --> 0:02:56.120 a special class because they were sent back to Japan 0:02:56.160 --> 0:02:58.840 for their education. So it's a different name, which was Kibe, 0:02:58.880 --> 0:03:01.480 and so they're more Japanese, I would say, than American. 0:03:02.000 --> 0:03:05.000 They would speak Japanese to each other and uh do 0:03:05.000 --> 0:03:09.520 you speak Japanese? Uh? You know, like like my dad's generation, 0:03:09.639 --> 0:03:11.280 they understand it, but they can't speak it. And then 0:03:11.320 --> 0:03:13.600 my generation, if we speak, it's because we learned in school. 0:03:13.600 --> 0:03:16.760 So I studied after university and lived in Japan for 0:03:16.800 --> 0:03:19.360 a while. I was teaching English and French and snowboarding, 0:03:19.760 --> 0:03:21.640 so it's great. I was living in Hokkaido, which was 0:03:21.680 --> 0:03:24.880 like a really did you say snowboarding? Yeah? Snowboarding. So 0:03:24.960 --> 0:03:27.880 you're in the ski area of Yakaido, like northern Northern Island. 0:03:28.440 --> 0:03:31.000 Is it a regional Japanese food? Can would you have 0:03:31.040 --> 0:03:33.720 a different kind of It's very regionally. Yeah. What what 0:03:33.760 --> 0:03:34.400 was it like then? 0:03:34.960 --> 0:03:38.920 Well, it's a lot of fresh vegetables, soba especially, which 0:03:38.960 --> 0:03:42.560 is a big part of New Year soba uni, a 0:03:42.600 --> 0:03:45.840 lot of uni from Hokkaido. So it's just seafood in general. 0:03:45.880 --> 0:03:47.839 But yeah, I would say the buckwheat and the uni 0:03:47.920 --> 0:03:49.240 are like the two things I think of when I 0:03:49.280 --> 0:03:52.520 think of Hokkaido. After Hokkaido, I think q Shoe for 0:03:52.560 --> 0:03:55.160 me has like the next sort of most distinct sort 0:03:55.200 --> 0:03:55.560 of food. 0:03:55.640 --> 0:03:56.200 Where is that. 0:03:56.440 --> 0:03:58.440 Q Sho's an island in the south. My family's from 0:03:58.440 --> 0:04:00.960 the southern part of Hanshu. They're from the last county 0:04:01.120 --> 0:04:03.360 the bottom of han Shoe, which is Yamaguchi, which is 0:04:03.400 --> 0:04:06.680 right next to Hiroshima, and Qshu is kind of in 0:04:06.680 --> 0:04:09.760 that region. And Qshu, for example, one of the things 0:04:09.760 --> 0:04:12.280 they're known for is, aside from also a lot of 0:04:12.280 --> 0:04:17.680 different fish and produce, is horse meat. For example, horse 0:04:17.760 --> 0:04:22.440 sashimi is a specialty there. I really like it, you know, 0:04:22.480 --> 0:04:24.919 it comes in a kind of you dip it in 0:04:24.960 --> 0:04:27.919 sort of a sweeter soy sauce sometimes with like you know, 0:04:27.960 --> 0:04:31.599 green onions. It's not super tender, but it's also not 0:04:32.120 --> 0:04:34.440 you know, it's similar to beef chuck. I remember I 0:04:34.440 --> 0:04:36.240 had this moment the last time I was in Tokyo 0:04:36.279 --> 0:04:37.640 for work, where I was at a kind of a 0:04:37.640 --> 0:04:40.720 group dinner and there was a guy sitting across from 0:04:40.720 --> 0:04:43.560 me that he was half Asian like me, and I 0:04:43.600 --> 0:04:44.880 think he was trying to have one of those like 0:04:44.960 --> 0:04:47.720 who's more exotic kind of competitions of me, and I 0:04:47.960 --> 0:04:50.280 didn't realize it was happening until until he was kind 0:04:50.279 --> 0:04:52.400 of like, you know, what's the weirdest thing you've ever 0:04:52.440 --> 0:04:55.080 had or eaten? And I was like, I think the 0:04:55.120 --> 0:04:57.719 two strangest things I can imagine eating are either like 0:04:57.760 --> 0:05:02.320 whale blubber or spiders. Okay, and whale blobber is in Alaska. 0:05:02.440 --> 0:05:03.760 A buddy of mine I was in film school with 0:05:03.800 --> 0:05:05.840 he was intuit, and he eat the whale blubber when 0:05:05.839 --> 0:05:07.480 you're on the ice because it actually has a lot 0:05:07.560 --> 0:05:10.239 of calories and it keeps you warm. And the spider 0:05:10.360 --> 0:05:12.760 was kind of an anomaly that when I was traveling 0:05:12.760 --> 0:05:15.960 in Cambodia late nineties, actually with the Japanese guy that 0:05:16.040 --> 0:05:18.320 met one of the hostels. We were motorcyclan across the country. 0:05:18.400 --> 0:05:20.320 He wanted a detour to this town that was known 0:05:20.400 --> 0:05:24.000 for its stir fried sort of spiders. These giant spiders 0:05:24.360 --> 0:05:27.479 to me, yeah, tasted like crab crab. 0:05:27.640 --> 0:05:30.560 I was gonna say, there's you know, we crab liked spiders, 0:05:30.960 --> 0:05:32.279 not a spider like spider. 0:05:32.560 --> 0:05:34.320 But he wanted to one up me and he's like, well, 0:05:34.440 --> 0:05:37.680 have you ever had horse? Oh? 0:05:36.760 --> 0:05:38.400 And you said? 0:05:38.480 --> 0:05:40.719 I said I hadn't, you know? And he was really 0:05:40.760 --> 0:05:43.080 satisfied that he'd eaten a lot of horse, and I 0:05:43.200 --> 0:05:46.039 just wasn't sure. Really did he win that competition? 0:05:46.760 --> 0:05:48.039 I think he won that competition. 0:05:48.040 --> 0:05:48.880 He won that competition. 0:05:48.880 --> 0:05:50.400 Didn't Maybe I had to say that you might have 0:05:50.480 --> 0:05:52.599 lost having played cards with you, that you might have 0:05:52.640 --> 0:05:55.520 lost that. What did spiders taste like? 0:05:55.680 --> 0:05:58.520 The ones I had in Cambodia were so covered in sauce. 0:05:58.520 --> 0:06:01.159 They mainly tasted like this, with a kind of a 0:06:01.200 --> 0:06:04.040 crunchy texture, with the white meat of a spider inside 0:06:04.040 --> 0:06:06.719 of the legs. The body was pretty gross. I have 0:06:06.760 --> 0:06:09.520 to say, it wasn't mine. Maybe it's an acquired taste. 0:06:18.320 --> 0:06:20.720 Welcome back to River Cafe Table four. 0:06:22.000 --> 0:06:25.800 I was in Mexico in January. I was in Naith, 0:06:26.040 --> 0:06:27.760 so it was on the Pacific coast. 0:06:28.279 --> 0:06:29.719 Do you love the food of Mexico? 0:06:29.839 --> 0:06:32.000 I do. Actually, I realized when I was there how 0:06:32.080 --> 0:06:32.880 much I missed it. 0:06:32.960 --> 0:06:35.640 I was shocked by it. Not shocked, but the only 0:06:35.720 --> 0:06:37.960 Mexican food that I'd had before I went to Mexico 0:06:38.120 --> 0:06:40.520 was that kind of Mexican food where you get so 0:06:40.640 --> 0:06:43.320 many dishes on a plate and it's also heavy, and 0:06:43.360 --> 0:06:47.760 then you go and it's so so clean, fine, and 0:06:48.720 --> 0:06:49.799 I love the breakfast. 0:06:50.080 --> 0:06:52.000 Oh yeah, when I was so when I made Seen Numbre, 0:06:52.120 --> 0:06:55.599 we were based in Mexico City lot and when we 0:06:55.680 --> 0:06:58.840 drive to the studio, a lot of the early morning 0:06:58.920 --> 0:07:02.280 sort of commuter would stop at these vendors and get 0:07:02.279 --> 0:07:05.360 in line and order this like sort of steaming milky drink. 0:07:05.400 --> 0:07:07.599 And I didn't know what it was, and so I asked, 0:07:07.880 --> 0:07:09.800 you know, our location scout, if we could stop one 0:07:09.800 --> 0:07:12.040 time and have this. And it was a kind of 0:07:12.560 --> 0:07:15.480 a corn meal drink with cinnamon and sugar that was 0:07:15.680 --> 0:07:18.480 just delicious. And from every day on after that, I 0:07:18.480 --> 0:07:20.840 would stop. My breakfast would be to have some of that. 0:07:21.000 --> 0:07:22.160 Did you cook? On set? 0:07:22.280 --> 0:07:24.400 They have this thing in Mexico you do with your 0:07:24.400 --> 0:07:26.880 crews which is different than the States, which is you 0:07:26.960 --> 0:07:29.000 work a six day week, with the six days just 0:07:29.000 --> 0:07:31.880 a half day, and at the end of the half day, 0:07:32.120 --> 0:07:34.320 it's not a written rule, but it's an expected rule 0:07:34.600 --> 0:07:37.040 that you have what's called a snack, and a snack 0:07:37.160 --> 0:07:39.559 is not like peanut butter on toast and hand it around. 0:07:39.560 --> 0:07:43.680 It's beer and tequila and a cook to launch and 0:07:43.720 --> 0:07:46.520 the entire crew kind of basically gets drunk together and 0:07:46.560 --> 0:07:49.640 hangs out and you sort of it's a bonding moment. 0:07:49.840 --> 0:07:52.280 You get your any kind of tension that was building 0:07:52.360 --> 0:07:54.800 up out for the week, and then I'm sure a 0:07:54.840 --> 0:07:57.000 lot of new relationships started out as well. But the 0:07:57.040 --> 0:07:59.240 snack was like one of the best parts of the 0:07:59.280 --> 0:08:01.840 filming week. And you had the rest of Saturday to 0:08:01.880 --> 0:08:04.600 recover and Sunday and then start working on Monday, and 0:08:04.960 --> 0:08:07.200 you know, usually like the rest of Saturday was usually 0:08:07.240 --> 0:08:10.680 driven by pace our production designer, you know, you know, 0:08:10.800 --> 0:08:16.040 leading the parade into whatever kind of shenanigans Mexico City 0:08:16.040 --> 0:08:18.520 offered on a Saturday it's like really common, I think 0:08:18.560 --> 0:08:21.000 in Latin America tonight dinner until after ten pm or 0:08:21.080 --> 0:08:23.160 eleven pm. And I was talking to a friend of 0:08:23.200 --> 0:08:26.520 mine about they invited me over for brunch and the 0:08:26.600 --> 0:08:29.520 idea of like breakfast in the between breakfast and lunch 0:08:29.560 --> 0:08:32.040 is brunch, and there's lunch, and they had never heard 0:08:32.040 --> 0:08:36.800 of the term liner linar, which is lunch between lunch 0:08:36.840 --> 0:08:39.760 and dinner. Yeah, right, which then got us thinking about 0:08:39.760 --> 0:08:43.160 with then what's between dinner and breakfast? And then then 0:08:43.160 --> 0:08:46.400 it's just dick fist. And then we realized that the 0:08:46.440 --> 0:08:50.080 dick fist really was the two or three a am, 0:08:50.440 --> 0:08:52.480 you know, food you had after going out to a 0:08:52.480 --> 0:08:55.000 bar or a club or whatever. And now, you know, 0:08:55.200 --> 0:08:57.959 one year of lockdown, none of us could remember the 0:08:58.040 --> 0:08:59.120 last time we had dick fist. 0:08:59.240 --> 0:09:00.480 Yeah, when did you have fist? 0:09:00.559 --> 0:09:03.960 Thus, I really don't think it's got to be at 0:09:04.040 --> 0:09:06.040 least three years now, because I was also just working 0:09:06.080 --> 0:09:09.480 so hard before before lockdown. But actually that's not true. 0:09:09.520 --> 0:09:12.040 On our night shoots to be at thick fist at 0:09:12.040 --> 0:09:14.800 four or five am meals. But in Mexico, what I 0:09:14.840 --> 0:09:18.080 loved was, you know, after a hard night out, you'd 0:09:18.080 --> 0:09:20.079 go there's a cold place you'd go. So either like 0:09:20.280 --> 0:09:22.520 if you're in Guadalajara, you'd go out and you'd have 0:09:22.720 --> 0:09:25.400 tacos made of a tongue, like two or three in 0:09:25.400 --> 0:09:29.280 the morning, which are just delicious, like really really tender meat, 0:09:29.600 --> 0:09:31.120 you know, in a great way to sort of like 0:09:31.880 --> 0:09:33.720 cap off, you know, whatever hangover you might have the 0:09:33.760 --> 0:09:36.120 next day. But in Mexico City, you'd go to this 0:09:36.200 --> 0:09:38.800 place it was like called the Blind Goat or something 0:09:38.840 --> 0:09:41.560 like that, and you'd have tacosa pastor that's that it's 0:09:41.880 --> 0:09:44.760 at Pastor to be the one that's sort of you'd 0:09:44.800 --> 0:09:47.480 probably equate it to the kind of schwarma you'd seen 0:09:47.480 --> 0:09:49.400 the Middle East, where the meats cooking on a vertical 0:09:49.440 --> 0:09:53.120 skewer slowly rotating as a pineapple on top. But I 0:09:53.160 --> 0:09:55.360 think what really makes it popular it's the sauce they 0:09:55.360 --> 0:09:56.679 put on top, and it's kind of like a brown 0:09:56.760 --> 0:09:59.640 sort of pepper driven chili pepper driven sauce, and it's 0:09:59.679 --> 0:10:03.400 just smoky and delicious and rich with that little bit 0:10:03.440 --> 0:10:05.880 of pineapple the meat and that sauce and the corn 0:10:05.920 --> 0:10:07.960 to teas. It was like the perfect time in the morning. 0:10:08.000 --> 0:10:10.840 Would that be anywhere from like two to five am, 0:10:11.000 --> 0:10:12.280 you know, until the sun was coming up. 0:10:12.360 --> 0:10:15.440 Yeah. Do you go to restaurants when you're filming? Dude? 0:10:15.520 --> 0:10:18.560 Like not used to come to the Riverman cafes often could. 0:10:18.720 --> 0:10:20.240 Yeah, you know we used to have a kind of 0:10:20.280 --> 0:10:21.960 like every now and then a kind of crew catch 0:10:22.000 --> 0:10:24.480 up dinner just to get all on the same page 0:10:24.480 --> 0:10:28.480 while having good pizzas and wine and yeah, do you. 0:10:28.440 --> 0:10:30.760 Work over food? Do you like have a beale out 0:10:30.800 --> 0:10:32.080 to just you would did that? 0:10:32.120 --> 0:10:34.360 But we ate in a lot. We had a lot 0:10:34.400 --> 0:10:38.040 of late dinners at Pinewood, you know on Bond where 0:10:38.040 --> 0:10:40.920 the producers and Daniel and I would be there working 0:10:40.960 --> 0:10:43.280 on the script and just trying to sort out all 0:10:43.320 --> 0:10:45.280 the kind of you know, dilemmas we had in front 0:10:45.320 --> 0:10:46.400 of us used to get through it. 0:10:46.600 --> 0:10:49.040 Are the dinner scenes in the movie? Are the food 0:10:49.040 --> 0:10:49.840 scenes in the movie. 0:10:49.880 --> 0:10:51.959 There is a food scene in the movie. It was 0:10:52.000 --> 0:10:54.400 an interrupted food scene because and. 0:10:54.400 --> 0:10:57.960 Two Detective my favorite of all time. There's a scene 0:10:58.520 --> 0:11:01.880 where he's with his wife with Matthew mcgonfy. He isn't 0:11:01.920 --> 0:11:04.440 he isn't a diner and there's no food and they're 0:11:04.440 --> 0:11:07.240 talking about something really personal about there. 0:11:07.600 --> 0:11:09.679 He's at a scene with Michelle on a hand kind 0:11:09.720 --> 0:11:12.200 of deeper in the diner. But early, I think in 0:11:12.280 --> 0:11:16.720 episode one, he comes over to dinner at Woody Harrelson's 0:11:16.760 --> 0:11:20.599 character's house. Yeah, he drinks a little too much, or 0:11:20.600 --> 0:11:23.400 he shows up I think a little bit drunk. But 0:11:23.480 --> 0:11:26.160 what was interesting about shooting that scene is Woody, for example, 0:11:26.640 --> 0:11:29.800 doesn't eat meat. In fact, he's vegan, and we were 0:11:29.800 --> 0:11:33.160 having spaghetti, and so we had to figure out a 0:11:33.160 --> 0:11:35.440 different set of noodles for him, and we ended up 0:11:35.480 --> 0:11:39.640 using these kind of spaghetti squash for his But I 0:11:39.640 --> 0:11:41.400 remember when we were shooting it and he was chewing 0:11:41.400 --> 0:11:45.200 and talking. You know, spaghetti squash has a distinct crunchy sound, 0:11:45.800 --> 0:11:47.120 you know when you're eating, and so in the scene 0:11:47.160 --> 0:11:49.880 you have this. Actually I find it's a really pleasing sound, 0:11:50.280 --> 0:11:52.200 you know, as wood he's eating his food, it's got 0:11:52.240 --> 0:11:55.160 a nice kind of like hearty, kind of like you know, 0:11:55.320 --> 0:11:58.560 jaw and cutting kind of sound to it. And everyone 0:11:58.600 --> 0:12:01.080 else's kind of that sloppy nowdlely sound, you know as 0:12:01.080 --> 0:12:01.559 they're eating. 0:12:01.800 --> 0:12:04.319 Did Jane I have a food food. 0:12:04.120 --> 0:12:07.600 Movies, the home economist who makes the food on a movie, 0:12:07.720 --> 0:12:10.439 And we had an amazing one on Jane Eyre, who 0:12:10.520 --> 0:12:14.000 made this ham, the sort of Christmas ham for a 0:12:14.080 --> 0:12:17.920 scene when Blanche Ingram arrives with this big party. So 0:12:17.960 --> 0:12:19.720 the house is sort of buzz preparing all the food, 0:12:19.760 --> 0:12:21.120 and they had this ham there and I was just 0:12:21.400 --> 0:12:23.079 we're prepping the scene. I just happened to take a 0:12:23.120 --> 0:12:24.720 little slice of it just to see how it tasted. 0:12:25.120 --> 0:12:26.920 And it was probably one of the best hams I've 0:12:26.960 --> 0:12:29.040 ever had, And over the course of the scene that 0:12:29.040 --> 0:12:32.600 I have got smaller and smaller eating and I liked 0:12:32.600 --> 0:12:34.959 this so much. I literally sought out the home economists 0:12:35.000 --> 0:12:37.040 after we're done, just to get the recipe to that ham, 0:12:37.120 --> 0:12:39.480 because it was she did, Yeah, oh, let's make it. 0:12:39.559 --> 0:12:40.719 I've never made it, but I want to know. 0:12:40.880 --> 0:12:44.719 Okay, if you have it somewhere, we could try make that. Yeah, 0:12:44.880 --> 0:12:47.280 I was trying to think about food in movies. I 0:12:47.320 --> 0:12:49.640 mean again, it goes back to the drama of the 0:12:49.679 --> 0:12:53.600 sea bass and salt, and the drama of feeding people 0:12:53.640 --> 0:12:56.679 and the drama of watching them respond. You know, your 0:12:57.000 --> 0:12:59.920 creativity is there forever, we can watch the first movie 0:13:00.160 --> 0:13:02.400 ever made and it lasts. And I also think that 0:13:02.480 --> 0:13:06.000 I make something I'm really proud of and then it's gone. No, 0:13:06.080 --> 0:13:07.120 it's over. 0:13:07.200 --> 0:13:07.920 It's very different. 0:13:08.920 --> 0:13:10.920 Cook and you cook, and then they eat it, and 0:13:10.920 --> 0:13:12.760 then it's it's over done. It's over. 0:13:12.920 --> 0:13:15.000 You know, there is something I think more meaningful in 0:13:15.080 --> 0:13:19.040 things that don't last, because you're forced to appreciate it 0:13:19.080 --> 0:13:23.160 in the brief moments it exists. And there's the immortality 0:13:23.200 --> 0:13:26.400 of film. So if you think about like Sunset Boulevard, 0:13:26.440 --> 0:13:29.560 Glorious Wanson walking down the stairwell saying I'm ready for 0:13:29.600 --> 0:13:31.840 my close up, she will always be that age for 0:13:31.880 --> 0:13:33.800 the people who watch that film. You know, even if 0:13:33.840 --> 0:13:37.840 she's long gone. There is something special about it existing forever. 0:13:37.880 --> 0:13:41.760 But then because it's it exists forever, sometimes people may 0:13:41.800 --> 0:13:44.200 not watch it because they can just keep pushing off 0:13:44.280 --> 0:13:45.680 till the at a time where it's a great meal. 0:13:45.960 --> 0:13:47.800 You can't delay that. You have to appreciate it while 0:13:47.800 --> 0:13:48.320 it exists. 0:13:51.120 --> 0:13:53.320 And also, it's memory, isn't it. I'm just when you 0:13:53.320 --> 0:13:56.000 were talking about your father or your mother or going 0:13:56.040 --> 0:14:06.120 to a restaurant. It's the memories. I was trying to 0:14:06.120 --> 0:14:08.400 think when we met and it was a dinner, it 0:14:08.480 --> 0:14:11.040 was very the river cafe was actually cooking the meat 0:14:12.040 --> 0:14:13.880 and it was a dinner for Jake, Jill and all, 0:14:14.080 --> 0:14:20.080 and it was given by Cartier Jewelry shop, and we 0:14:20.080 --> 0:14:24.880 were sitting there, yeah, in this fancy place, and I 0:14:24.920 --> 0:14:27.280 remember I was introduced to you, and I said, well, 0:14:27.600 --> 0:14:29.480 how long do I have to wait until I tell 0:14:29.520 --> 0:14:32.640 you that the first season of True Detective changed my 0:14:32.720 --> 0:14:35.000 life or whatever? But I think that it's nice that 0:14:35.000 --> 0:14:36.920 we met over food and we talk about food, and 0:14:36.960 --> 0:14:39.360 then I think the first text message that you sent 0:14:39.400 --> 0:14:42.480 me was a photograph of tomato sauce that. 0:14:42.360 --> 0:14:44.920 You've made, and the specifically the butter part of it, 0:14:45.560 --> 0:14:47.880 that's right, which I don't know if I could say 0:14:47.880 --> 0:14:51.400 that out loud, if that's a family secret. Well, the 0:14:51.440 --> 0:14:53.720 secret is dropping in that stick of butter right before 0:14:53.720 --> 0:14:56.800 it's being served in the Pomodoro sort of pasta mix 0:14:56.920 --> 0:14:58.960 in the pot, you know. And I don't know why 0:14:59.040 --> 0:15:02.080 it tastes better, but because butter probably be better taste it. 0:15:02.120 --> 0:15:04.120 But what did that jag? You made it when you 0:15:04.200 --> 0:15:04.640 used to cook. 0:15:04.800 --> 0:15:07.480 I've never used butter before. That was it. I walked 0:15:07.480 --> 0:15:09.760 away from that dinner we had, which is different dinner 0:15:10.200 --> 0:15:13.040 with like, oh, I'm going to use this. I knew 0:15:13.080 --> 0:15:15.320 I was going to use this again. I actually asked 0:15:15.360 --> 0:15:18.400 another common friend I have with Jake, which is Greta Cruso. 0:15:19.480 --> 0:15:21.840 I asked Greta for advice, like on a little napkin, 0:15:21.880 --> 0:15:24.440 we're at a also at a dinner, trying to figure 0:15:24.480 --> 0:15:26.680 out what's the best shape of the kitchen for someone 0:15:26.720 --> 0:15:28.680 like me who's not professional cook by any means that 0:15:28.720 --> 0:15:30.400 I like to cook and I like to have people 0:15:30.400 --> 0:15:33.920 over and cook for multiple people. I think during lockdown 0:15:34.000 --> 0:15:36.320 a lot of people experimented with different kinds of cooking 0:15:36.320 --> 0:15:39.960 and baking and whatever. And I remember, as lockdown was 0:15:40.000 --> 0:15:42.280 easying and people could come over to the house, I 0:15:42.360 --> 0:15:45.480 decided to make ramen like tom Kotsu ramen, which was 0:15:45.520 --> 0:15:48.720 like an eight day process to get that stock and everything, 0:15:48.720 --> 0:15:50.880 you know, done by scratch, and then when you actually 0:15:50.880 --> 0:15:52.120 serve the ram and you kind of have to do 0:15:52.160 --> 0:15:54.640 the noodles right before you're serving a bowl, and all 0:15:54.640 --> 0:15:56.320 these other sort of ingredients had to go and everything 0:15:56.360 --> 0:15:59.040 has to be timed pretty precisely. I'd never done it before, 0:15:59.120 --> 0:16:01.040 but I wanted to get it all right. So that 0:16:01.160 --> 0:16:04.360 was actually pretty stressful and like I'd just done bond 0:16:04.360 --> 0:16:06.080 and I don't think it ever felt that much stress 0:16:06.840 --> 0:16:09.880 as I was preparing that bowl of ramen and hoping that. 0:16:09.880 --> 0:16:11.680 It did you have? I was it for? 0:16:12.040 --> 0:16:14.720 I ended up making like eight balls of ramen. Yeah yeah, 0:16:14.760 --> 0:16:16.880 and then I still had enough like stock for about 0:16:17.000 --> 0:16:19.120 thirty more people. I think that kind of killed my 0:16:19.600 --> 0:16:21.720 cooking routine for lockdown, Like that was. 0:16:21.680 --> 0:16:23.920 Like the kind Yeah, it's like people making a lot 0:16:23.920 --> 0:16:26.160 of bread in lockdown too, weren't they. I think people 0:16:26.200 --> 0:16:28.760 made a lot of food that took a long time, 0:16:28.920 --> 0:16:33.160 that took the process, and certainly for the first lockdown here, 0:16:33.240 --> 0:16:36.680 you couldn't buy flour apparently anywhere because everybody was making bread. 0:16:36.760 --> 0:16:38.960 Yeah, because everyone was alone. You'd try to like do 0:16:39.480 --> 0:16:42.880 almost like virtual meals together, Like my dad and I 0:16:42.920 --> 0:16:44.840 did a virtual meal where we cooked the same thing, 0:16:44.920 --> 0:16:47.240 but like you know, I'm obviously ahead of his time zone, 0:16:47.280 --> 0:16:49.760 so it's my dinner, his lunch. And then like India 0:16:50.160 --> 0:16:53.000 and I did a pasta for my lunch, her dinner, 0:16:53.080 --> 0:16:54.400 you know, where we cooked the same things. So it 0:16:54.440 --> 0:16:56.280 feels like really's got to eat together. 0:16:56.400 --> 0:16:58.400 But what about your father and cooking? What was it 0:16:58.440 --> 0:17:01.760 like growing up? Did your father cook? See the cook in. 0:17:02.080 --> 0:17:03.360 He was the cook in the family, and like He 0:17:03.480 --> 0:17:07.160 was the one we talk about careers or jobs, right, 0:17:07.160 --> 0:17:08.840 He always had a job, never like a career that 0:17:08.880 --> 0:17:11.200 he loved. And I think he always dreamed about opening 0:17:11.240 --> 0:17:14.120 a restaurant one day, which never happened. But like enjoy 0:17:14.200 --> 0:17:16.919 cooking and cooking for lots of people. And one of 0:17:16.920 --> 0:17:19.080 our sort of like bonding things when I was a 0:17:19.160 --> 0:17:21.600 kid was like trying to guess the ingredients of a 0:17:21.640 --> 0:17:23.960 meal at a restaurant and so really to sit there 0:17:23.960 --> 0:17:25.680 and taste the food and to try to break down 0:17:25.720 --> 0:17:28.840 its particulars. There was this Cambodian restaurant we used to 0:17:28.880 --> 0:17:30.479 go to when I was a kid that had this 0:17:30.720 --> 0:17:32.760 one special kind of pork chop that had like the 0:17:32.800 --> 0:17:35.280 best glaze, and we're always trying to figure out, you know, 0:17:35.320 --> 0:17:37.520 what were the elements, you know, in the sauce that 0:17:38.000 --> 0:17:40.439 created that flavor. Do you still do that, try to 0:17:40.440 --> 0:17:43.720 guess the flavors? Yeah, definitely, yeah too, Yeah, yeah. 0:17:43.359 --> 0:17:45.639 Because I think there's a real palette, you know, I 0:17:45.680 --> 0:17:48.200 think of how I mean, it's interesting even with wine, 0:17:48.240 --> 0:17:50.320 how people you know that thing. I used to go 0:17:50.359 --> 0:17:52.600 and wine tastings with my again with Rose, and she 0:17:52.640 --> 0:17:57.359 would say, you know this wine tastes of chocolate and cigarettes. 0:17:57.600 --> 0:17:59.600 But it is it's all to do with the you know, 0:17:59.640 --> 0:18:03.040 the memories and the associations and the taste of food. 0:18:03.480 --> 0:18:05.480 And so I think that when we're you know, talking 0:18:05.480 --> 0:18:10.240 about sort of being together and food and memories, there's 0:18:10.280 --> 0:18:12.960 also the sense of comfort of food, there's excitement. You're 0:18:13.000 --> 0:18:15.720 such a you're such an adventurous eater. I mean, I 0:18:15.760 --> 0:18:17.600 have to say that. You know, I think you're a 0:18:17.680 --> 0:18:21.480 pretty adventurous person, but you certainly are an adventurous eater. 0:18:21.600 --> 0:18:23.720 You know, spiders and you know. 0:18:24.640 --> 0:18:26.280 Whale blobber, whale blubber. 0:18:27.320 --> 0:18:28.320 No, we didn't have the horse. 0:18:28.720 --> 0:18:29.560 I don't horse. 0:18:31.640 --> 0:18:34.520