WEBVTT - A Melrose Minute Dinner Party

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<v Speaker 1>Still the Place with Laura Layton, Courtney Thorn Smith.

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<v Speaker 2>And Daphne's Aniga an iHeartRadio podcast.

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<v Speaker 3>Hi guys, Hi, Welcome to our Melose minute. This is

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<v Speaker 3>a very big Melrose minute for us because Daphne and

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<v Speaker 3>Laura finally have to stop teasing me about my promise

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<v Speaker 3>but never happened dinner party.

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<v Speaker 4>Now we just have to invite the eight others.

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<v Speaker 3>We'll start with the day we finally did it. Thirty

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<v Speaker 3>years later, we finally had a dinner party. It was

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<v Speaker 3>super fun. Laura baked a gluten free lemon buncake with

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<v Speaker 3>this glory that was to die for, one of my

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<v Speaker 3>favorite recipes, and it was so funny because it was

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<v Speaker 3>gluten free.

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<v Speaker 2>But I was like, don't let David hear you, because

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<v Speaker 2>he's he in his head who eats everything, thinks that

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<v Speaker 2>anything gluten free is gonna taste bad.

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<v Speaker 1>That's the thing. Don't tell you. He's not alone.

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<v Speaker 5>I think there's a lot of people who think, oh,

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<v Speaker 5>gluten free, that I'm not going to want to eat it,

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<v Speaker 5>and so like, I think it's a badge of honor

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<v Speaker 5>to be able to make something that helps people who

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<v Speaker 5>want to eat gluten free have dessert. But then it's

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<v Speaker 5>like a secret for people who actually like it, and

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<v Speaker 5>they it was.

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<v Speaker 3>There was a time when everything gluten free was dry.

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<v Speaker 3>I've been gluten free for a long time. It gives

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<v Speaker 3>me migraines, so I'm used to it. Like I I

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<v Speaker 3>for a long time, I didn't know what an actual

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<v Speaker 3>cracker tasted like. I thought i'd even tastes like sawdust.

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<v Speaker 3>But now it's so good, and your cake was so moist,

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<v Speaker 3>so extraordinary, and Doug made you.

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<v Speaker 2>Bring that extra icing because I guess really good with

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<v Speaker 2>you brought this whole extra.

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<v Speaker 6>Cup of He's not going to bring the cup.

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<v Speaker 4>With I don't know.

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<v Speaker 1>It's the presentation is not that cute, but.

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<v Speaker 4>It's just like goo.

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<v Speaker 3>I was taking a scoop of the ice cream in

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<v Speaker 3>a little bit of cake, I was scoop of the frosting,

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<v Speaker 3>and a little bit of cake scoop of the frosting.

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<v Speaker 2>By the way, your presentation was it she comes in

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<v Speaker 2>with this porcelain cake plate like this on this rais

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<v Speaker 2>cake plate column with this, I mean, your presentation, it

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<v Speaker 2>couldn't have been better.

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<v Speaker 5>Well, it could have been maybe better planned out, because

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<v Speaker 5>on the drive over, I've got the cake on the

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<v Speaker 5>cake plate, and I had opted out of bringing one

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<v Speaker 5>with like a cover or a film because I thought, oh,

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<v Speaker 5>if the cake, you know, like sides, and it's the side,

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<v Speaker 5>then it'll like the glaze single like crumble off.

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<v Speaker 1>And I didn't want that to happen.

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<v Speaker 5>So I've got it on this cake plate, which turned

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

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<v Speaker 5>like surfing the plate to turn out what you were late.

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<v Speaker 4>Protecting my cake?

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<v Speaker 1>I was late and I brought a cake.

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<v Speaker 4>It was really great.

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<v Speaker 3>I said to my son before you guys said okay, Jack,

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<v Speaker 3>practice this sentence.

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<v Speaker 6>You haven't changed a bit.

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<v Speaker 1>He didn't say what he forgot.

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<v Speaker 4>It was so nice to me.

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

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<v Speaker 3>And I was like, well, just just do it for me, honey.

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<v Speaker 1>And it was so.

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<v Speaker 4>Great to meet He just found Jack.

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<v Speaker 6>Doesn't he remind you of your Jack?

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<v Speaker 3>Like that same sweetness?

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<v Speaker 6>It is so sweet.

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

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<v Speaker 5>Sixteen seventeen and just about twenty five?

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<v Speaker 1>Yeah?

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<v Speaker 3>Yeah, yeah. It was so sweet and so much fun

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<v Speaker 3>to sit together. And Doug was there. It was kind

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<v Speaker 3>of like.

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<v Speaker 1>We were just being grown ups together.

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<v Speaker 3>Yeah, and most most of us had been on Meloe's place,

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<v Speaker 3>which is an interesting way.

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<v Speaker 4>To the majority.

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<v Speaker 3>Yes, if you count there were people.

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<v Speaker 5>And I love that, like we we just we had

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

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<v Speaker 4>We didn't talk about mal Rows at all.

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<v Speaker 1>Melrose or podcast or anything.

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<v Speaker 6>I kept trying to bring it up, and you guys

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<v Speaker 6>you did.

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<v Speaker 3>Did you think I was good in the scene about

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<v Speaker 3>And then you guys would just talk right over me.

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<v Speaker 2>I mean there was that once when you asked all

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<v Speaker 2>the men, so do you think season five was different?

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<v Speaker 6>Yeah?

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<v Speaker 3>Yeah?

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<v Speaker 6>And also did sheem pretty? And then they just did

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<v Speaker 6>answering did you know.

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<v Speaker 4>That we were going to be a canceled? They would

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<v Speaker 4>have been like what.

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<v Speaker 1>It was fairly easy just not to talk about it.

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<v Speaker 3>It was super easy. So do you guys like to

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<v Speaker 3>throw dinner parties? I love to their dinner parties. And

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<v Speaker 3>I'll say why because I don't like loud restaurants. I

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<v Speaker 3>don't like that I can't hear everybody and talk to everybody.

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<v Speaker 3>I would rather spend all day cooking and get it,

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<v Speaker 3>because you know, we all cozied around my kitchen table,

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<v Speaker 3>which is pretty cozy. But I like everybody so we're

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<v Speaker 3>all talking together, right. I hate it when you go

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<v Speaker 3>to dinner with a group and you only talk to

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<v Speaker 3>the people on either side of you. So I will

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<v Speaker 3>even if it's at my big table, because then everybody

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<v Speaker 3>can hear each other, that's for sure.

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

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<v Speaker 6>the work. What about you guys?

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<v Speaker 4>Same?

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<v Speaker 6>Yeah?

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<v Speaker 5>I love it to have dinner I mean at home,

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<v Speaker 5>I do. I love attending and I.

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<v Speaker 2>Would like to go to somebody else's house and where

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<v Speaker 2>I get someone's bringing a cake.

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<v Speaker 4>And you know, my husband, he loves to cook and

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<v Speaker 4>serve people. He really does. He grew up doing that.

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<v Speaker 4>They had dinner parties at his home and I'm just

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<v Speaker 4>I get nervous.

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

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

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<v Speaker 3>so happy to be there.

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<v Speaker 4>And Dave is an incredible con fact.

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<v Speaker 2>We had one the weekend before and we had two

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<v Speaker 2>other couples there and they he had amazing He made

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<v Speaker 2>the salmon and all that, so he loves doing it.

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<v Speaker 5>I love your favorite that you're comfortable, you know, like

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<v Speaker 5>doesn't he have his favorite sort of rotation, things like

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<v Speaker 5>you wouldn't try something new at a dinner party, like

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<v Speaker 5>I'm trying this new recipe for ten people.

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

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<v Speaker 1>He knows it's going to turn out.

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<v Speaker 2>No, And I feel it, and he says, you know,

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<v Speaker 2>you go do your thing. And mine is nuts and

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<v Speaker 2>olives and cheese. So I got so I gets and cheese.

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<v Speaker 4>So I went to do my one thing. My one thing.

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<v Speaker 2>He said, go get some blue cheese for a baguette

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<v Speaker 2>and some blue cheese.

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<v Speaker 4>That was my job, my one job.

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<v Speaker 2>So I go to this store, our local gourmet cheese shop,

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<v Speaker 2>and I'm like, okay, I need some blue cheese for

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

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<v Speaker 4>Give me a little bit bigger, a little bit bigger.

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<v Speaker 4>I came home with a pound. Oh wow, blue cheese.

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<v Speaker 2>Guy and he's like, holy moly, will be eating that

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<v Speaker 2>for a month.

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<v Speaker 4>And so I just put it out on this place

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

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<v Speaker 2>Anyway, even that one thing I got a little bit wrong,

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<v Speaker 2>But whatever.

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<v Speaker 3>Everybody, it only matters that one of you likes to

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<v Speaker 3>cook and likes to set it up.

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<v Speaker 2>We want into your home and you're like make deep

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<v Speaker 2>frying falaffels at you're handmaking and like you have all

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<v Speaker 2>these dips and it looked so like how does she

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<v Speaker 2>do this?

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<v Speaker 4>It was like gourmet. It was great, like better than

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<v Speaker 4>a restauran.

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<v Speaker 6>Sweet of you your vegetarians. We had to go to

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<v Speaker 6>their vegetarian.

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<v Speaker 4>You had your meat dish and then a meat dish

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<v Speaker 4>for the meat eaters. Just wonderful.

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<v Speaker 3>I like it if you have time, right, you know, Lord,

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<v Speaker 3>you like it to. It's fun to prepare the thing

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<v Speaker 3>and plan the menu and plan everything for me though,

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<v Speaker 3>because I like to cram everybody onto that little table.

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<v Speaker 6>There's not enough. Just like people are handy. The dishes

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<v Speaker 6>are always in move movement because there's nowhere to put

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<v Speaker 6>them down on the table.

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<v Speaker 2>But it was really beautiful, really beautiful, beautiful setting.

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<v Speaker 4>I said, it was very shabby chic and it was

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<v Speaker 4>you know, you're the floor it looked like ivy.

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<v Speaker 6>Oh thank you, Yeah, the ivy.

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<v Speaker 4>It was really great. That big bowl of the top vegetables.

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<v Speaker 4>I thought it was delicious, very beautiful delicious.

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<v Speaker 5>Yeah, yeah, I love it, like we all have our roles,

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<v Speaker 5>you know, like when Doug and I host, we kind

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<v Speaker 5>of have settled into our roles. Like he's he's got

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<v Speaker 5>certain things he cooks. We do a lot of We

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<v Speaker 5>use a suveeede a lot. Now, you're not a you're

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<v Speaker 5>not a you're a vegetarian, so you probably wouldn't benefit

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<v Speaker 5>as much from a suevete.

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<v Speaker 4>But it's a French.

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<v Speaker 5>It's a water immersion that cooks food at a temperature

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<v Speaker 5>in water that keeps a steady temperature.

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<v Speaker 1>Throughout, so it cooks it.

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<v Speaker 5>It's so like especially with steak, it's so tender and

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<v Speaker 5>it's cooked evenly throughout and then you see it after.

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<v Speaker 4>But you yeah, it's in like.

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<v Speaker 1>A water immersion.

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<v Speaker 5>It's sealed in a bag, so it's like airtight seal

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<v Speaker 5>in a bag.

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<v Speaker 1>And so we do a lot of that like this

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<v Speaker 1>really because it's you can do it ahead and it

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<v Speaker 1>turns out perfectly every time, and then just a.

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<v Speaker 4>Quick people are cooking underwater a French.

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<v Speaker 1>It's called souvide. Yeah, it's this method of cook.

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<v Speaker 6>Could you guys cook together?

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<v Speaker 4>Yeah?

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<v Speaker 5>But also because I'm so I'm so much like the

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<v Speaker 5>dessert person and the baker, which kind of is a

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<v Speaker 5>time consuming thing, so it's really hard to.

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<v Speaker 1>Also participate in as much of like the food props.

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

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<v Speaker 4>does he a barbecue guy?

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

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<v Speaker 1>You start with the.

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<v Speaker 5>Suvee and then you just quickly sear on the grill

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<v Speaker 5>for like the the grill marks and like just to

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<v Speaker 5>give it the outside just extra searing.

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<v Speaker 1>But everything is cooked, So.

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<v Speaker 6>You do it.

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<v Speaker 3>Could you do it in the souvee, which now I'm

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<v Speaker 3>obsessed with and I will be buying it away?

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<v Speaker 4>Is it?

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<v Speaker 3>Can you do it in a cast iron pan on hawks?

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<v Speaker 3>I like that crusty after so would you like salt

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<v Speaker 3>and pepper it? And then you put it on a

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<v Speaker 3>hot pan with some butter?

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<v Speaker 5>Yeah, as after so after you've cooked, literally you've it's

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<v Speaker 5>fully cooked through.

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<v Speaker 1>But like if you did salmon.

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<v Speaker 5>Which you could also do, it will turn out looking

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<v Speaker 5>like a poached salmon, right, just sort of woven even yes,

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<v Speaker 5>exactly even cooked. But then if you want any coloring

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<v Speaker 5>on the outside or any searing that comes after, but

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<v Speaker 5>the meat is already cooked, you can do vegetables you

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<v Speaker 5>can do like, okay, I have a question.

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<v Speaker 4>Yeah, I'm going to take okay, miss Suffee.

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<v Speaker 2>So if you're looking to it once, like vegetables and

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<v Speaker 2>meat or fish all take different times.

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<v Speaker 5>Yeah, So that's kind of the beauty of this. This

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<v Speaker 5>has become a souvite ad, which I did not intend,

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<v Speaker 5>but it's kind of the beauty of the souvite is that.

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<v Speaker 1>You can time it so.

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<v Speaker 5>That you kind of don't have to think about whatever's

0:09:40.720 --> 0:09:43.000
<v Speaker 5>in the souvide, so that everything else you're dealing with.

0:09:43.040 --> 0:09:45.920
<v Speaker 1>If something's in the oven or something's on the stovetop and.

0:09:46.000 --> 0:09:49.319
<v Speaker 2>So one thing's in it, yeah, you want things over

0:09:49.360 --> 0:09:51.400
<v Speaker 2>there and something's in the oven and something's on the stone.

0:09:51.480 --> 0:09:53.920
<v Speaker 5>Yes, you could do more than one thing, as long

0:09:53.920 --> 0:09:56.240
<v Speaker 5>as they're using the same temperature and it's a little

0:09:56.240 --> 0:09:57.040
<v Speaker 5>bit of a different.

0:09:56.800 --> 0:09:58.120
<v Speaker 1>Temperature like internal temp.

0:10:00.040 --> 0:10:01.760
<v Speaker 5>It used to like if you roast something and you

0:10:01.760 --> 0:10:03.680
<v Speaker 5>have to bring it to a certain temperature to be finished,

0:10:04.440 --> 0:10:06.800
<v Speaker 5>there's a different subeed temperature associated.

0:10:06.880 --> 0:10:08.160
<v Speaker 6>So there's like people, we have never heard of it.

0:10:08.280 --> 0:10:10.400
<v Speaker 6>I know we're going to talk so much about this after.

0:10:12.480 --> 0:10:15.480
<v Speaker 3>In my car today, we'll make sure we.

0:10:15.559 --> 0:10:16.960
<v Speaker 2>Use it and then we come to my house and

0:10:16.960 --> 0:10:19.199
<v Speaker 2>then I'll have a big chunk of blue.

0:10:18.960 --> 0:10:22.160
<v Speaker 4>Cheese for you, something lovely.

0:10:24.800 --> 0:10:26.800
<v Speaker 3>Stuff which was so lovely. You guys were on it

0:10:26.840 --> 0:10:29.080
<v Speaker 3>like you guys were a well oiled machine. Doug was

0:10:29.160 --> 0:10:31.240
<v Speaker 3>drying things. I was just leaving to dry. There's stuff there.

0:10:32.400 --> 0:10:34.319
<v Speaker 3>There's a whole pile of clean stuff on my counter.

0:10:34.360 --> 0:10:35.920
<v Speaker 3>I was like, wow, I didn't even know he was

0:10:36.160 --> 0:10:36.760
<v Speaker 3>tidying up.

0:10:37.040 --> 0:10:38.520
<v Speaker 4>Well, he beat me to it. I was like, dog,

0:10:38.559 --> 0:10:40.080
<v Speaker 4>I'd be over there to help, but I don't want

0:10:40.080 --> 0:10:40.160
<v Speaker 4>to be.

0:10:40.559 --> 0:10:43.520
<v Speaker 6>There's only so much so fast.

0:10:44.000 --> 0:10:45.839
<v Speaker 3>I always step into clean because I think people are

0:10:45.880 --> 0:10:47.240
<v Speaker 3>so careful with other people's stuff.

0:10:47.280 --> 0:10:49.280
<v Speaker 6>But you guys were going so fast. I was like, excellent,

0:10:49.320 --> 0:10:49.720
<v Speaker 6>I'm gonna go.

0:10:49.760 --> 0:10:50.920
<v Speaker 4>I don't think we broke anything.

0:10:50.960 --> 0:10:54.040
<v Speaker 6>I think we break it anything so you can combat.

0:10:55.360 --> 0:11:00.040
<v Speaker 3>I could come back Daftey brings huge chunks of blue cheese.

0:11:00.440 --> 0:11:02.040
<v Speaker 4>And break anything. We can go.

0:11:02.200 --> 0:11:04.520
<v Speaker 5>We can go on a little party rotation, like you

0:11:04.520 --> 0:11:05.559
<v Speaker 5>don't have to host every time.

0:11:05.600 --> 0:11:07.599
<v Speaker 3>We can wait from early though, because I want to

0:11:07.600 --> 0:11:08.680
<v Speaker 3>see the subte in action.

0:11:09.040 --> 0:11:11.439
<v Speaker 6>So Courtney coming two pm.

0:11:13.400 --> 0:11:17.240
<v Speaker 1>Or yesterday, She's coming yesterday for the whole thing.

0:11:17.280 --> 0:11:19.199
<v Speaker 4>By the way, you also do a really nice crew

0:11:19.280 --> 0:11:19.679
<v Speaker 4>to ta plate.

0:11:19.800 --> 0:11:21.360
<v Speaker 2>When we were at your house once when we had

0:11:21.360 --> 0:11:24.679
<v Speaker 2>a development meeting, I remember, that's so funny.

0:11:24.800 --> 0:11:26.240
<v Speaker 4>Oh it was a beautiful trail.

0:11:26.240 --> 0:11:31.280
<v Speaker 2>Oh it's gorgeous, the whole, nuts and the whole, very beautiful, not.

0:11:31.240 --> 0:11:33.280
<v Speaker 6>Cru the whole what do you call it? When it's

0:11:33.760 --> 0:11:34.240
<v Speaker 6>and every.

0:11:34.200 --> 0:11:36.720
<v Speaker 4>Meat, the nuts and day, what do you call it?

0:11:38.720 --> 0:11:39.960
<v Speaker 4>Plus vegetarians?

0:11:40.040 --> 0:11:41.760
<v Speaker 6>Those are fun all right?

0:11:42.080 --> 0:11:45.600
<v Speaker 5>So we Yeah, we will have another dinner party soon

0:11:45.840 --> 0:11:48.280
<v Speaker 5>and more so.

0:11:48.280 --> 0:11:50.760
<v Speaker 4>Everyone enjoy your dinner parties out there. You can steal

0:11:51.000 --> 0:11:51.679
<v Speaker 4>things from.

0:11:51.480 --> 0:11:53.280
<v Speaker 2>These gals, or if you just want to get a

0:11:53.280 --> 0:11:55.080
<v Speaker 2>bag at and a hunk of blue cheese and a

0:11:55.080 --> 0:11:55.640
<v Speaker 2>bottle of.

0:11:55.559 --> 0:11:59.000
<v Speaker 6>Wine pound apparently start with the pound.

0:11:59.280 --> 0:12:00.400
<v Speaker 4>You might start with the last.

0:12:00.880 --> 0:12:04.760
<v Speaker 5>Yes, all right on that note, Okay, thanks for tuning.

0:12:06.160 --> 0:12:06.439
<v Speaker 2>Bye,