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Speaker 1: Still the Place with Laura Layton, Courtney Thorn Smith.

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Speaker 2: And Daphne's Aniga an iHeartRadio podcast.

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Speaker 3: Hi guys, Hi, Welcome to our Melose minute. This is

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Speaker 3: a very big Melrose minute for us because Daphne and

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Speaker 3: Laura finally have to stop teasing me about my promise

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Speaker 3: but never happened dinner party.

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Speaker 4: Now we just have to invite the eight others.

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Speaker 3: We'll start with the day we finally did it. Thirty

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Speaker 3: years later, we finally had a dinner party. It was

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Speaker 3: super fun. Laura baked a gluten free lemon buncake with

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Speaker 3: this glory that was to die for, one of my

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Speaker 3: favorite recipes, and it was so funny because it was

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Speaker 3: gluten free.

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Speaker 2: But I was like, don't let David hear you, because

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Speaker 2: he's he in his head who eats everything, thinks that

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Speaker 2: anything gluten free is gonna taste bad.

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Speaker 1: That's the thing. Don't tell you. He's not alone.

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Speaker 5: I think there's a lot of people who think, oh,

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Speaker 5: gluten free, that I'm not going to want to eat it,

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Speaker 5: and so like, I think it's a badge of honor

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Speaker 5: to be able to make something that helps people who

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Speaker 5: want to eat gluten free have dessert. But then it's

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Speaker 5: like a secret for people who actually like it, and

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Speaker 5: they it was.

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Speaker 3: There was a time when everything gluten free was dry.

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Speaker 3: I've been gluten free for a long time. It gives

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Speaker 3: me migraines, so I'm used to it. Like I I

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Speaker 3: for a long time, I didn't know what an actual

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Speaker 3: cracker tasted like. I thought i'd even tastes like sawdust.

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Speaker 3: But now it's so good, and your cake was so moist,

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Speaker 3: so extraordinary, and Doug made you.

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Speaker 2: Bring that extra icing because I guess really good with

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Speaker 2: you brought this whole extra.

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Speaker 6: Cup of He's not going to bring the cup.

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Speaker 4: With I don't know.

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Speaker 1: It's the presentation is not that cute, but.

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Speaker 4: It's just like goo.

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Speaker 3: I was taking a scoop of the ice cream in

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Speaker 3: a little bit of cake, I was scoop of the frosting,

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Speaker 3: and a little bit of cake scoop of the frosting.

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Speaker 2: By the way, your presentation was it she comes in

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Speaker 2: with this porcelain cake plate like this on this rais

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Speaker 2: cake plate column with this, I mean, your presentation, it

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Speaker 2: couldn't have been better.

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Speaker 5: Well, it could have been maybe better planned out, because

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Speaker 5: on the drive over, I've got the cake on the

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Speaker 5: cake plate, and I had opted out of bringing one

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Speaker 5: with like a cover or a film because I thought, oh,

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Speaker 5: if the cake, you know, like sides, and it's the side,

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Speaker 5: then it'll like the glaze single like crumble off.

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Speaker 1: And I didn't want that to happen.

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Speaker 5: So I've got it on this cake plate, which turned

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Speaker 5: out to be very slippery. So we're driving and I'm

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Speaker 5: like surfing the plate to turn out what you were late.

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Speaker 4: Protecting my cake?

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Speaker 1: I was late and I brought a cake.

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Speaker 4: It was really great.

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Speaker 3: I said to my son before you guys said okay, Jack,

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Speaker 3: practice this sentence.

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Speaker 6: You haven't changed a bit.

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Speaker 1: He didn't say what he forgot.

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Speaker 4: It was so nice to me.

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Speaker 3: He said, well, that'll be easy since I've never seen it.

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Speaker 3: And I was like, well, just just do it for me, honey.

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Speaker 1: And it was so.

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Speaker 4: Great to meet He just found Jack.

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Speaker 6: Doesn't he remind you of your Jack?

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Speaker 3: Like that same sweetness?

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Speaker 6: It is so sweet.

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Speaker 4: They're about ten years apart, right is how old is Jack?

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Speaker 5: Sixteen seventeen and just about twenty five?

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Speaker 1: Yeah?

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Speaker 3: Yeah, yeah. It was so sweet and so much fun

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Speaker 3: to sit together. And Doug was there. It was kind

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Speaker 3: of like.

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Speaker 1: We were just being grown ups together.

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Speaker 3: Yeah, and most most of us had been on Meloe's place,

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Speaker 3: which is an interesting way.

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Speaker 4: To the majority.

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Speaker 3: Yes, if you count there were people.

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Speaker 5: And I love that, like we we just we had

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Speaker 5: a dinner together where we barely talked about I don't think.

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Speaker 4: We didn't talk about mal Rows at all.

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Speaker 1: Melrose or podcast or anything.

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Speaker 6: I kept trying to bring it up, and you guys

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Speaker 6: you did.

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Speaker 3: Did you think I was good in the scene about

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Speaker 3: And then you guys would just talk right over me.

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Speaker 2: I mean there was that once when you asked all

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Speaker 2: the men, so do you think season five was different?

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Speaker 6: Yeah?

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Speaker 3: Yeah?

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Speaker 6: And also did sheem pretty? And then they just did

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Speaker 6: answering did you know.

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Speaker 4: That we were going to be a canceled? They would

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Speaker 4: have been like what.

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Speaker 1: It was fairly easy just not to talk about it.

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Speaker 3: It was super easy. So do you guys like to

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Speaker 3: throw dinner parties? I love to their dinner parties. And

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Speaker 3: I'll say why because I don't like loud restaurants. I

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Speaker 3: don't like that I can't hear everybody and talk to everybody.

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Speaker 3: I would rather spend all day cooking and get it,

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Speaker 3: because you know, we all cozied around my kitchen table,

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Speaker 3: which is pretty cozy. But I like everybody so we're

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Speaker 3: all talking together, right. I hate it when you go

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Speaker 3: to dinner with a group and you only talk to

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Speaker 3: the people on either side of you. So I will

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Speaker 3: even if it's at my big table, because then everybody

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Speaker 3: can hear each other, that's for sure.

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Speaker 6: But it's about for me, and I'd much rather do

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Speaker 6: the work. What about you guys?

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Speaker 4: Same?

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Speaker 6: Yeah?

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Speaker 5: I love it to have dinner I mean at home,

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Speaker 5: I do. I love attending and I.

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Speaker 2: Would like to go to somebody else's house and where

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Speaker 2: I get someone's bringing a cake.

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Speaker 4: And you know, my husband, he loves to cook and

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Speaker 4: serve people. He really does. He grew up doing that.

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Speaker 4: They had dinner parties at his home and I'm just

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Speaker 4: I get nervous.

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Speaker 2: I get performance anxiety, like, oh, it's not gonna you know.

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Speaker 3: People are so grateful that you cook anything. Yeah, they're

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Speaker 3: so happy to be there.

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Speaker 4: And Dave is an incredible con fact.

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Speaker 2: We had one the weekend before and we had two

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Speaker 2: other couples there and they he had amazing He made

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Speaker 2: the salmon and all that, so he loves doing it.

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Speaker 5: I love your favorite that you're comfortable, you know, like

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Speaker 5: doesn't he have his favorite sort of rotation, things like

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Speaker 5: you wouldn't try something new at a dinner party, like

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Speaker 5: I'm trying this new recipe for ten people.

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Speaker 1: Yeah right, he wouldn't probably do that something he's comfortable with.

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Speaker 1: He knows it's going to turn out.

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Speaker 2: No, And I feel it, and he says, you know,

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Speaker 2: you go do your thing. And mine is nuts and

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Speaker 2: olives and cheese. So I got so I gets and cheese.

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Speaker 4: So I went to do my one thing. My one thing.

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Speaker 2: He said, go get some blue cheese for a baguette

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Speaker 2: and some blue cheese.

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Speaker 4: That was my job, my one job.

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Speaker 2: So I go to this store, our local gourmet cheese shop,

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Speaker 2: and I'm like, okay, I need some blue cheese for

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Speaker 2: six people, and he's I go, but that looks small.

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Speaker 4: Give me a little bit bigger, a little bit bigger.

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Speaker 4: I came home with a pound. Oh wow, blue cheese.

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Speaker 2: Guy and he's like, holy moly, will be eating that

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Speaker 2: for a month.

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Speaker 4: And so I just put it out on this place

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Speaker 4: and everyone was like, that's a lot of blue cheese.

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Speaker 2: Anyway, even that one thing I got a little bit wrong,

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Speaker 2: But whatever.

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Speaker 3: Everybody, it only matters that one of you likes to

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Speaker 3: cook and likes to set it up.

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Speaker 2: We want into your home and you're like make deep

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Speaker 2: frying falaffels at you're handmaking and like you have all

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Speaker 2: these dips and it looked so like how does she

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Speaker 2: do this?

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Speaker 4: It was like gourmet. It was great, like better than

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Speaker 4: a restauran.

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Speaker 6: Sweet of you your vegetarians. We had to go to

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Speaker 6: their vegetarian.

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Speaker 4: You had your meat dish and then a meat dish

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Speaker 4: for the meat eaters. Just wonderful.

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Speaker 3: I like it if you have time, right, you know, Lord,

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Speaker 3: you like it to. It's fun to prepare the thing

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Speaker 3: and plan the menu and plan everything for me though,

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Speaker 3: because I like to cram everybody onto that little table.

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Speaker 6: There's not enough. Just like people are handy. The dishes

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Speaker 6: are always in move movement because there's nowhere to put

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Speaker 6: them down on the table.

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Speaker 2: But it was really beautiful, really beautiful, beautiful setting.

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Speaker 4: I said, it was very shabby chic and it was

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Speaker 4: you know, you're the floor it looked like ivy.

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Speaker 6: Oh thank you, Yeah, the ivy.

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Speaker 4: It was really great. That big bowl of the top vegetables.

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Speaker 4: I thought it was delicious, very beautiful delicious.

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Speaker 5: Yeah, yeah, I love it, like we all have our roles,

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Speaker 5: you know, like when Doug and I host, we kind

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Speaker 5: of have settled into our roles. Like he's he's got

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Speaker 5: certain things he cooks. We do a lot of We

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Speaker 5: use a suveeede a lot. Now, you're not a you're

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Speaker 5: not a you're a vegetarian, so you probably wouldn't benefit

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Speaker 5: as much from a suevete.

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Speaker 4: But it's a French.

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Speaker 5: It's a water immersion that cooks food at a temperature

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Speaker 5: in water that keeps a steady temperature.

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Speaker 1: Throughout, so it cooks it.

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Speaker 5: It's so like especially with steak, it's so tender and

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Speaker 5: it's cooked evenly throughout and then you see it after.

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Speaker 4: But you yeah, it's in like.

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Speaker 1: A water immersion.

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Speaker 5: It's sealed in a bag, so it's like airtight seal

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Speaker 5: in a bag.

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Speaker 1: And so we do a lot of that like this

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Speaker 1: really because it's you can do it ahead and it

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Speaker 1: turns out perfectly every time, and then just a.

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Speaker 4: Quick people are cooking underwater a French.

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Speaker 1: It's called souvide. Yeah, it's this method of cook.

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Speaker 6: Could you guys cook together?

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Speaker 4: Yeah?

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Speaker 5: But also because I'm so I'm so much like the

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Speaker 5: dessert person and the baker, which kind of is a

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Speaker 5: time consuming thing, so it's really hard to.

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Speaker 1: Also participate in as much of like the food props.

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Speaker 4: So it does on the cake. Yeah, like he'll cook,

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Speaker 4: does he a barbecue guy?

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Speaker 1: Yeah, we'll use the barbecue. And with a souvie a lot.

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Speaker 1: You start with the.

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Speaker 5: Suvee and then you just quickly sear on the grill

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Speaker 5: for like the the grill marks and like just to

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Speaker 5: give it the outside just extra searing.

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Speaker 1: But everything is cooked, So.

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Speaker 6: You do it.

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Speaker 3: Could you do it in the souvee, which now I'm

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Speaker 3: obsessed with and I will be buying it away?

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Speaker 4: Is it?

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Speaker 3: Can you do it in a cast iron pan on hawks?

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Speaker 3: I like that crusty after so would you like salt

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Speaker 3: and pepper it? And then you put it on a

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Speaker 3: hot pan with some butter?

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Speaker 5: Yeah, as after so after you've cooked, literally you've it's

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Speaker 5: fully cooked through.

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Speaker 1: But like if you did salmon.

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Speaker 5: Which you could also do, it will turn out looking

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Speaker 5: like a poached salmon, right, just sort of woven even yes,

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Speaker 5: exactly even cooked. But then if you want any coloring

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Speaker 5: on the outside or any searing that comes after, but

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Speaker 5: the meat is already cooked, you can do vegetables you

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Speaker 5: can do like, okay, I have a question.

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Speaker 4: Yeah, I'm going to take okay, miss Suffee.

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Speaker 2: So if you're looking to it once, like vegetables and

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Speaker 2: meat or fish all take different times.

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Speaker 5: Yeah, So that's kind of the beauty of this. This

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Speaker 5: has become a souvite ad, which I did not intend,

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Speaker 5: but it's kind of the beauty of the souvite is that.

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Speaker 1: You can time it so.

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Speaker 5: That you kind of don't have to think about whatever's

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Speaker 5: in the souvide, so that everything else you're dealing with.

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Speaker 1: If something's in the oven or something's on the stovetop and.

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Speaker 2: So one thing's in it, yeah, you want things over

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Speaker 2: there and something's in the oven and something's on the stone.

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Speaker 5: Yes, you could do more than one thing, as long

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Speaker 5: as they're using the same temperature and it's a little

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Speaker 5: bit of a different.

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Speaker 1: Temperature like internal temp.

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Speaker 5: It used to like if you roast something and you

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Speaker 5: have to bring it to a certain temperature to be finished,

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Speaker 5: there's a different subeed temperature associated.

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Speaker 6: So there's like people, we have never heard of it.

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Speaker 6: I know we're going to talk so much about this after.

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Speaker 3: In my car today, we'll make sure we.

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Speaker 2: Use it and then we come to my house and

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Speaker 2: then I'll have a big chunk of blue.

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Speaker 4: Cheese for you, something lovely.

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Speaker 3: Stuff which was so lovely. You guys were on it

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Speaker 3: like you guys were a well oiled machine. Doug was

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Speaker 3: drying things. I was just leaving to dry. There's stuff there.

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Speaker 3: There's a whole pile of clean stuff on my counter.

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Speaker 3: I was like, wow, I didn't even know he was

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Speaker 3: tidying up.

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Speaker 4: Well, he beat me to it. I was like, dog,

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Speaker 4: I'd be over there to help, but I don't want

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Speaker 4: to be.

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Speaker 6: There's only so much so fast.

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Speaker 3: I always step into clean because I think people are

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Speaker 3: so careful with other people's stuff.

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Speaker 6: But you guys were going so fast. I was like, excellent,

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Speaker 6: I'm gonna go.

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Speaker 4: I don't think we broke anything.

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Speaker 6: I think we break it anything so you can combat.

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Speaker 3: I could come back Daftey brings huge chunks of blue cheese.

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Speaker 4: And break anything. We can go.

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Speaker 5: We can go on a little party rotation, like you

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Speaker 5: don't have to host every time.

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Speaker 3: We can wait from early though, because I want to

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Speaker 3: see the subte in action.

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Speaker 6: So Courtney coming two pm.

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Speaker 1: Or yesterday, She's coming yesterday for the whole thing.

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Speaker 4: By the way, you also do a really nice crew

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Speaker 4: to ta plate.

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Speaker 2: When we were at your house once when we had

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Speaker 2: a development meeting, I remember, that's so funny.

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Speaker 4: Oh it was a beautiful trail.

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Speaker 2: Oh it's gorgeous, the whole, nuts and the whole, very beautiful, not.

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Speaker 6: Cru the whole what do you call it? When it's

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Speaker 6: and every.

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Speaker 4: Meat, the nuts and day, what do you call it?

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Speaker 4: Plus vegetarians?

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Speaker 6: Those are fun all right?

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Speaker 5: So we Yeah, we will have another dinner party soon

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Speaker 5: and more so.

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Speaker 4: Everyone enjoy your dinner parties out there. You can steal

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Speaker 4: things from.

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Speaker 2: These gals, or if you just want to get a

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Speaker 2: bag at and a hunk of blue cheese and a

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Speaker 2: bottle of.

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Speaker 6: Wine pound apparently start with the pound.

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Speaker 4: You might start with the last.

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Speaker 5: Yes, all right on that note, Okay, thanks for tuning.

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Speaker 2: Bye,