20. Food & Movies with Pete of Middle Class Film Class Podcast

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Show Notes

Get your popcorn ready: on this episode we go to the movies with Pete, a host of the Middle Class Film Class Podcast — a radio-style show that talks about all things related to film and television.  Pete breaks down some of his top food scenes in movies, and I interject with some of my favorite scenes as well.

Movies and Scenes:


Middle Class Film Class:  

Kanopy (Watch Many of These Movies for Free!)

 The Flaky Foodie 


Please note that the following transcript is computer-generated and may contain spelling, grammar and syntax errors.

Jess 0:13
Hi, it’s Jess and you’re listening to another episode of The flaky foodie podcast. The only show where the discussion is delicious and there’s chatter to chew on. On today’s episode is kind of a podcast crossover moment. We have Pete from the middle class film class podcasts on board, and he’s going to talk to us about the best food scenes and movies. So whether your movie snack food of choice is Red Vines and soda or popcorn and m&ms, you’re going to want to get it ready because we have some cinematic culinary delights to share with you that’s coming up right after the break.

Did you know that this episode is also on YouTube to find it search for the flaky foodie.

So I don’t know if you heard but pumpkin spice season is back. Which means fall is definitely on the way, which means that is also the best time to curl up with a good movie. But make sure that there’s plenty of snacks in your house place an order through Instacart they can have food from the store to your door in under an hour. And now with a special offer from this podcast. You can receive free delivery on your first order of more than $35. Just go to my website To take advantage of this very special discount. You can also click the link in my show notes or show description.

Welcome back to the flaky foodie Podcast. I’m Jess and today we have with us Pete. He’s from the middle class film class podcast. Do you mind telling us a little bit more about that, and welcome to the show?

Pete 2:16
Oh, thank you so much. I’m happy to be here. Yeah, that middle class film classes were a weekly news and review. And recommendation show. We do two shows a week. We used to do one really long show. And there’s essentially the first half is released on Mondays. And we talk about the weekly news, things that are happening in the news and fun stuff, crazy stuff, the obvious things, you know. And then the second half of that episode, we do streaming recommendation streaming picks. So if you got all the big stuff, Hulu and Amazon Prime, and Netflix, we all watch stuff throughout the week recommend what’s good, what’s to stay away from. And the three of us, we record it live like it’s a radio show. So there was really no editing, there’s really nothing that’s off topic. And we, you know, have live sound intros and segments and all that kind of stuff. So it’s kind of like listening to a radio show, because I really like old school, morning shows. That’s kind of what we modeled it after. And then the second episode a week is one deep dive review. And that’s just movies that we’re really into, or we have a fan suggestions. And we all do it randomly from a spinning wheel. It’s pretty fun.

Jess 3:24
Yeah, that’s pretty fun. I didn’t realize that you guys were doing 100% live as I listened to a few episodes. So that’s dope. I’m just thinking about the juggling that that would take so I’m just like, wow, that’s that’s really cool. You’re also into foods. So tell me a little bit more about how you enjoy food and movie.

Pete 3:43
Well, foods, foods and interesting thing food is like, I mean, there’s a reason why there’s, you know, multiple full time food networks on television. It’s, it transcends every culture, you have to you have to eat it, you obviously have to eat it to survive, so why not enjoy it? And I’ve always had a really strong relationship with food. My My mother tells me I have to take her at her word, because I don’t remember this but much she’s told me my first thing I ever said more than just a fleeting word here and there was give me more food. Sitting in my highchair Give me more. I love our food. I’m so hungry. And I was that was just me as a child. I was my mom called me the bottom was Pete and I could just eat and I used to be a little more picky when I was a child and now I I’ve as I’ve grown older, I forced myself to get out of my bubble and stop being you know, picky. And, you know, this isn’t sweet. I can’t have this. And now I’ll eat just about anything and I’ll try. I’ll try anything twice. The one like for only sea urchin in sushi. I’ve tried it twice. Never third time. It’s not for me. I’ll wait. I’ll wait. decade before I try it again but, but in in movies, I have a really strong emotional connection with film, mainly because it’s like you can revisit a movie 100 times and it’s the same every time. And you get this endorphin rush, maybe not always endorphins but sometimes sadness sometimes fear, you know scary movies. But there’s there’s really something that hits on a really visceral level for me when you see amazing food portrayed in film and then watch the people consume it because almost like I’m eating the food, except for I’m not getting I’m not getting away from it.

Jess 5:34
Or to make you at the end, you’re just like, Okay, I have to go get this. Oh, yeah, one of the I have this experience for myself.

Pete 5:41
One of the scenes we’re going to talk about today, I’ve made that that sandwich many times in my life tried model, that’s my sandwich after that one sandwich. So,

Jess 5:51
okay, so we’ll get into it, because I definitely have a question regarding that. Okay. Yeah, sure. So let’s start on this list of awesome food scenes in movies or our food movies, because some of these movies are centered around being in the kitchen or being a cook or being a chef, which I thought was really interesting. So what is the number one because I’m not sure the order Yeah, list. I haven’t really

Pete 6:15
ordered these per se. I’ll think of just like just off the top. Although I’ll just pick my probably my lowest impactful one. So this is the from the movie Spanglish starring Adam Sandler, one of his serious roles that people kind of reference he plays a funny enough character, but he’s he’s a very definitely, it’s a straight man in that, and he’s actually love that. It’s great. Yeah, and they’ll be crews. I believe that a long time since I’ve seen it. But I rewatched all these specific scenes for the show. And there was a one specific scene, he’s uh, he plays a chef in the movie, it’s not really talked about a ton. You don’t see him cooking a ton. I used to believe he plays a chef. If not, he’s just really likes food because he makes this sandwich that it’s some sort of meat I’m not sure if it’s like a roasted chicken or if it’s a steak sandwich. But it’s a big cut of meat. They don’t really linger on it. And it’s on nice sourdough like white, white, sliced sourdough bread, and he toasts. toast some cheese on it in the toaster oven. And then once he assembles it all together, he fries a nice fried egg and puts it on top, puts it cuts it in half, and he’s getting ready to take a bite and he says, Oh, baby, and then the KEA and that’s that’s his respite from the family madness that’s happening in the house. And then right right as he’s getting ready to take his first bite, the madness comes in. And everyone’s like I kakaka we need to we need to talk to you, dad. And it’s very relatable. So, I saw that, I saw that. When the movie first came out, I saw it not in theaters, but right when it released a DVD out as a rental. And that sandwich looks so good. And

Jess 7:58
I took such loving care and making it you can tell that you know I’m about to savor this before he’s rudely interrupted.

Pete 8:08
Food can be Yeah, food can be an escape in a lot of ways sometimes an unhealthy escape. But a lot of times it’s just you have a favorite food. And it doesn’t matter what’s happening to the day when you take a bite of it. It’s just a way to just stop and I don’t know how many times you’ve stopped on a like a lunch break for work. And you take a bite of something. Maybe you go home and have some leftovers or bring leftovers to work or something and it’s whatever it is it just hits the spot and you just go ah, and it’s like the day why melt away for that moment.

Jess 8:39
You could mine us a warm chocolate chip cookie really instant escape.

Pete 8:44
I love it. You have do you have a special recipe for your chocolate chip cookies.

Jess 8:50
I do is actually the one from Sally’s baking addition Her recipe adds a little bit of cornstarch into the dough. And what that does, it makes them last longer because you make the Nestle tollhouse they’re good that day. But the next day they don’t taste as great they get a little stale these days soft and chewy. And I think it’s corn starch that makes the difference. Dark brown sugar makes a difference and leaving your dough to rest in the fridge for at least a day or two really, really? Yes it really develops a depth of flavor. And you also prevent cookie spread which for which makes good fat cookies. Yeah, sure. Id good.

Pete 9:34
So if you don’t if you don’t let them rest in the fridge, they will kind of smoosh out and make the white thing cookies.

Jess 9:41
They will spread Yeah, you will get those thin crispy cookies. Oh and a friend who makes your dough rest.

Pete 9:47
I had a friend who put vanilla Jello pudding mix in her cookies chocolate chip cookie mix that that does. I’ve never done a side by side comparison but they were good.

Jess 9:58
I think I can’t remember what recipe I use the putting in for cookies there. There are certain types. They’re like a whole series when you use different put in flavors. Everybody has like their own spin online on food blogs.

Pete 10:09
It’s nice like that.

Jess 10:12
So I think I made like a strawberry cheesecake cookie once before. I experimented with everything.

Pete 10:18
Now you’re speaking my language. That but that rewatching all the scenes for this, this show. That’s the one that I’ve copied that sandwich many times tried different variations on different meats and whatnot and cheeses. But that’s what that was the movie that broke out frying an egg on a sandwich for me. Never really thought to do that before and I saw that and I’m like, That’s a great idea. I love runny eggs. And now I like every almost every time I make a burger home a fried egg and put it on top.

Jess 10:46
I’m the exact opposite but I have a very unpopular opinion on eggs

Pete 10:54
that’s all right. It’s that’s that’s how my girlfriend likes it. So I’ll cook I could not wait for her.

Jess 11:01
Very nice for you to do so because some people are very, you know, it has to be this way or it has to be that way. So yeah, that’s very nice.

Pete 11:08
You did did you remember Do you know what Cena was talking about? When I sent you that list for the the Oh, baby sandwich.

Jess 11:15
You know what? I didn’t really remember it. But as soon as I watched it, I was like, I remember that because I was just thinking like, I want to say what she you know, it didn’t make me want that specific sandwich. But I was just like, You know what, it would be really nice right now a sandwich. Yeah, it’s that’s really cool. All

Pete 11:31
right, let’s see what’s the what’s next. I’d say that. The next one is a little more fun. It’s a little less realistic. This is from my childhood. This is from Steven Spielberg is a Peter Pan version. rendition Hulk. Yeah, this is the imaginary dinner. You you’ve seen hook.

Jess 11:50
I’ve seen it like once okay, I didn’t watch it a whole lot growing up but

Pete 11:55
I Oh yeah. Only as an adult have I found out that people people say that hook is not a good movie. And I’m just like infuriated by that because it’s so it’s so instrumental my childhood and I’ve been called Peter Pan my whole life. So it’s, it’s there’s a lot of maybe there’s some repressed anger there that goes along with it and retribution. But it’s oh gosh, Julie Roberts plays Tinkerbell. I’m completely having a brain fart. On Peter Pan. He’s He’s, uh, gosh. What is the name? Who plays Peter Pan and Robin Williams? That’s it. I don’t know. I can’t think of that. Yeah, the best the greatest. And, and, and Dustin Hoffman as the as the titular hook. So Peter Pan loses. He’s an adult. He doesn’t believe he’s Peter Pan, he thinks he Peter panning, and he goes back to Neverland. And he’s with loss, boys. We’re all boys still. And he’s this tax accountant. And he’s sitting there and they’re all pretending to eat this dinner and it’s just a bowl full of empty steam. It’s and he can’t wrap his mind around say What are you guys doing? What are you eating? And the catalyst to him beginning to believe is the whole theme of the whole movie. And the theme of Peter Pan you have to believe is that he gets an insult battle with the new leader of laws boys Rufio played by Dante Basco and and he

Jess 13:22
they had a Shakespearean insult Oh,

Pete 13:24
yeah, that’s great. lucru back of old chewed food dude. I remember that, like from my childhood burned in my head and, and he the insole battle culminates with the lost boys finally, being excited that Peter Pan’s here. And He scoops up a bowl of air with a spoon and flings it at Rufio and Rufio gets hit in the face of this creamy blue and red sludge. And then he looks he takes one look again and you have what Steven Spielberg is great for is just this wonderfully lit. whimsical dinner of some of its real food. Like there’s like a roast duck or roast chickens and things there. But then there’s a lot of it’s just giant bowls of wet like colored whipped cream, and different COVID puddings and things. Yeah. And it’s so it’s so fun. And it looks so appetizing as a child. Maybe not so much as an adult now. I’m like, Man, I get heartburn from that.

Jess 14:24
But I mean, it’s no space left on the table. The dishes are super close together all you see on the table pretty much his food. And something that was interesting in the comments was that when he starts to believe you see, like a blue light on the spoon before he flicks it. And so it was like a interesting kind of lighting choice there which I thought was

Pete 14:45
interesting. I’m gonna have to rewatch that specifically for that because I’ve I tackled a lot of old Spielberg stuff for the show for our show. And one of them was et. It was a movie that scared the hell had me as a child. And I revisited it to overcome my fear on the show. And it was really fun too, because I call my mom on air. And we had I told her how traumatized I was about it. And she, she had no idea. But in et, there’s a number of scenes where they’re in the house and the lights coming in through the window, and you can see the sun rays coming in. And it’s like, it doesn’t seem it seems like real life, it doesn’t seem like a movie in a lot of Steven Spielberg stuff. And he really has a way of luck with life. So that’s, that’s really interesting, he said. The other thing that I love about that scene in hook is the camaraderie that’s tied to the meal. And that’s something that some people never, maybe never, but every once in a blue moon will have those like large scale meals with friends and family. And it’s, it’s something special. It’s do you do eat in large groups often?

Jess 15:58
Yeah, we’re on holidays. I have a really big family since pandemic happen, or the great Panini, as I like to call it. As it happened, we’ve done that less but yeah, definitely big food. But it’s interesting that it’s never been around like this huge table. Everyone kind of goes to because it’s usually like a smaller house. Everybody kind of goes to their own little corners. Yeah, it kind of clicks the cousins, you know, kind of sit around together and eat together, but separately, or it’d be like in a room but you know, we’re at one. One group is at this little table and other ones at this little table. And so you have jokes kind of be a holler from table laughing at Oh, yeah.

Pete 16:41
Wanna hear that joke?

Jess 16:43
You have your, your my aunts and uncles and they’re telling some stories because we grew up. I live in I grew up in Quincy, Florida, which is a very small town there, Tallahassee. And so they’re telling tales of my favorite one is the great bird feast that they had one time when they were kids, you know, kids being kids, they were just and you know, that time, they just kind of let you loose to roam outside. And so, you know, they had these birds that they all kind of just shot up random birds. Oh, really. And, and so, you know, I can’t tell the story, as well as my aunts and uncles, but it’s just things like that. That’s great. I definitely get that camaraderie field was very interesting to see. And it kind of reminds me of the movie soul food. Which to be honest, I haven’t really seen in its entirety. But I remember all the scenes around the table from like, compilations and things like that, and it and it’s just people kind of sit around the table. And the food is kind of the backdrop of the entire story that I’m sitting around eating. So

Pete 17:46
that’s it. You haven’t seen that before. How long did that come out? It’s a newer one.

Jess 17:51
Oh, that was a 90 Oh,

Pete 17:52
90s. Okay, I’ll check that out. I like 90s in the 2000s are like my sweet spot. Yeah, there was only later in life. Let me as a kid, you don’t really get that. And like the lunchroom, cafeteria and stuff like that. But it’s not the same. You know, you’re there for admission, eat and go back to school. But the one time I experienced that outside of my household, we had a work function. And we I was selling alarm, it’s door to door terrible job. It was hard work sucks. All day, or anything. It was I mean, our goal was to sell one house per day, and you’d be 350 500 doors you’d knock on and you get one yes. And the rest are nose. It’s crippling to your to your psyche. So the end of the season. You don’t see in here, your coworkers because you’re in this side of town, and they’re in that side of town. So you’re literally by yourself the entire time. And at the end of this season, our boss it took us to. I’m in Northern California near Sacramento. And we were selling in Newton, Sacramento, but we drove to San Francisco is about a two hour drive. And we went to this this Italian restaurant called steps of Rome in North Beach, San Francisco. And it’s traditional Italian food. And it’s traditionally set like they do in Italy where the dinner service runs until about midnight, maybe one in the morning. And we were there until about 230 or three o’clock. And there was probably 25 or 30 guys there. Everyone who wanted to come and after I left that dinner, I felt like they were like my best friends was so great. And we’re sharing off each other’s plates. We we did not we ordered instead of just ordering dessert individually. We just ordered one of every dessert and pull it down the center of the table and we all would just eat off the plates man it was it was I felt like I was Peter Pan with last supper I was the kid

Jess 19:48
that is that as though but I was I think it’s interesting to how that piece is looked so good to a kid but as an adult. You can see the work that the person should see, you know, just like they just colored so putting on the table. As a kid, you’re just like, Man, I want to scoop with that green stuff and blue stuff. And that’s right, so many different colors on the table as well. And you know, this scene kind of reminded me of that scene in Matilda with the chocolate cake. Yeah. That’s iconic. You know, the lady brought out the cake, licked her arms and said her sweat and blood went into it. You’re just still like, Man, I could really. And he was forced fed this cake as well. You’re still just like, I want a slice of it. Which is, which is really interesting

Pete 20:35
when I was when I was looking through like lists food lists to make sure I didn’t miss any obvious ones. For this list. I saw the chocolate cake scene came up a number of times, and that one that one never landed on me just I’m not much of a chocolate cake guy. But, and it’s been so long since I’ve seen that movie, but your blood, your literal blood, sweat and tears can go into a dish and I’ll still eat it. I don’t. I don’t I don’t. I mean, you see easy chef’s tasting their dishes as they’re cooking in the back and it’s like that’s just you got to do it. It’s okay. You’re you’re not gonna die. It’s all right.

Jess 21:12
Well, yeah, you missed out on some good food spots, because I always say the whole hole in the wall type places have the best food.

Pete 21:19
Absolutely. Let’s see. What do we got next? Let’s do the strudel scene from Inglorious Basterds.

Jess 21:30
Now, I had never seen this before. And I love like apple pie, anything like that. So I was just like, I felt I was like, I feel like I’m not supposed to be enjoying this scene as much as I should. Because there’s so much tension that you feel but I’m just my I kept going back to the plate. My hands. That’s some thick crust. I bet that’s fair, buddy.

Pete 21:49
I know. You see that one the money shot where she cuts into it and he gets explode. So you have you seen Have you seen the movie since then? At all? No. Okay, I haven’t seen the whole movie. So, the premise of Inglorious Basterds? It’s a Quinn Tarantino movie. I have a poster of it right? literally staring right at it right in front of me at the moment. All right now it’s fist fantastic movie. It’s one of my favorites has the best opening scene of any it’s a character introduction scene for Christoph Waltz. Character, Hans lander, Colonel Hans lander. And that’s Hans lander, in the in the strudel scene. Well, in the opening scene of the movie, which is you could just watch that one and know what you’re getting yourself into for the movie. It’s a 15 minute movie, 10 minute scene. It is a textbook class, on tension, just like the brutal scenes. And in that scene, he’s in Nazi Germany. He works for the SS. And his job is to find the Jewish families that have hidden in France, so they can exterminate them. And he goes to miss you a lot of these House says little milk farmer in the countryside of France. And he goes in and he basically says, I need to find out what the whereabouts of your net your your neighbors are. And it turns out that he’s hiding them in the floorboards beneath his house. It’s It’s the mother of the Father and to the son and two daughters, and Shoshana is the oldest daughter, and without giving away the entire scene, Shoshana is the only one that makes it out alive. And she knows exactly who Hans lander is. She can see him through the floorboards having this conversation and this extravagant conversation. And then, halfway through the movie, she sees him again, as she’s running a movie theater, and they’re trying to secure the movie theater to show this propaganda film. And Hans lander is head of security. So he needs to interview her because she owns the theater and will be running the projector. And as soon as he walks in the door, her heart just is racing and she knows she’s trapped and she can’t do anything about it. So he doesn’t know what she looks like because he only saw the back of her head and she’s changed her name. So she’s sitting here with a man who murdered her family while she was laying on the ground next to them. And he’s a stone, stone cold killer with no remorse. And the only respite she has in this entire scenario is that he orders a strudel for her. And it forces her to wait for the cream to come to eat the cream and then she takes one big bite of the cream with the with the strudel and you get that big sigh of relief through her nose that she’s doing. Because she’s exactly like you said, you’re like I don’t know if I should enjoy this right now. But it’s so good. And it’s just just that one shot of her taking the bite, chewing it and then that moment feels better. And that’s that delicious strudel that does that.

Jess 24:47
So there’s this wonderful close up shot of the waiters scooping out the crane and a interesting like, plot point, I guess or device is that he Let’s sit so carefully and gently on her strudel. But he just kind of plops it down. Really on his on his.

Pete 25:08
I didn’t I didn’t catch that. That’s great. I probably I probably seen this movie 15 times. It’s a brutal, very, very brutal movie. I mean, it’s Tarantino, so you know, you’re expecting but the care that he takes to paint that scene is very, very good. And there’s almost no there’s almost no like positivity in, in the entire movie. Like it’s just down and down and down and down, down. But in that scene, you get she gets just that little waft of, of relief and I, I like that because it’s, it’s so easy to do with a good delicious bite of food.

Jess 25:47
You know, it was so funny to me in the comment section on that somebody said they took like a frozen just regular Toaster Strudel Apple, heated it up, added some ice cream, so but so basically, you know, a very basic version of what they saw the movie they were like, That’s all it’s awesome. And I have it every day. Just that kind of a simile of what they saw the movie was enough to kind of keep them going on. I was like, that’s awesome. If

Pete 26:16
a unique food idea from that, if the person who wrote that comment is listening to his podcast right now, please make yourself some homemade cream, like whipped cream. Heavy, heavy cream, in in a in a stand mixer. Little bit of a know a little bit of sugar, there’s not much need you need to it it is life changing. It’ll change all your desserts forever. You don’t have to do ice cream, because you know that that takes it to a whole nother level that turns into its own separate category of dessert for me, but just just a little dollop of homemade whipped cream. It’s so good. The state the stand mixer pays for itself with with the homemade cream in my opinion.

Jess 26:54
Now you look making a store run. I’ve already bought some apple something after seeing that so

Pete 27:03
I like to have I like to squeeze some fresh blueberries into my whipped cream when I’m making it just makes them such a good idea. Whatever berry I got and on hand I’ll just squeeze it down. I don’t put the you know, the pulp and stuff in there. Just squeeze it down and run it through a sieve or something and then throw that into the bowl as it’s beating it. It doesn’t get as thick because the in the wateriness kills it a little bit but it’s it’s it’s really good. And lemon zest that too. Probably yeah, probably right at the at the end. Absolutely. Yeah. Delicious. I have both downstairs.

Jess 27:40
Yes, because my favorite cake to make and probably one of my most successful was a lemon blueberry cake. The recipe is from Mel’s kitchen cafe. I think it’s her her blog title. And it’s a blueberry and lemon cake with cream cheese frosting.

Pete 27:57
That sounds great. That’s more my speed. I’ll leave the chocolate at the door. I’ll take that. Alright, let’s see what do we get next? Let’s go with the there’s a specific scene from this movie, but the whole movie is worth it if you’re a foodie is Jiro Dreams of Sushi. And this is more of a documentary than a narrative movie. And it follows I don’t know his first name his last woman I think his first name is Gero, Gero something, and he is known as the greatest sushi sushi chef of all time. greatest ever was good as ever will be. He’s literally dedicated, like 70 years of his life to creating good sushi. And the interesting thing, but have you seen the entire dock?

Jess 28:45
No, I haven’t. Okay, well now. Yeah, it’s on my to watch list for sure.

Pete 28:49
It is gorgeous. Gorgeous. It’s like It’s like watching art. And and it’s it’s the interesting thing about Jiro and his sushi is that he only has two restaurants. And they only see about 15 people each. And they’re in a subway tunnel in Tokyo. They’re not, there’s not a whole lot of pomp and circumstance, there’s no, there’s a waiting list that’s six month long to get into the restaurant. And yet, it is the most simple little cuts of fish. And the scene that I sent you is this it’s called the symphony on a plate. And he and Joe talks about how each meal should be he thinks of like a symphony. And it’s, it’s you don’t just give somebody a piece of fish and you don’t just give somebody five pieces of fish. You start with the intro that warms your senses and you move to the Mac role because that’s the weight of the meal and then to the fatty tuna because the you know more more vibrant flavor and more thick more substance. And he explains it as he’s serving it to these patrons and the During the scene you see it set over some like music like like classical music and you’re just watching these like up close macro shots of him painting some unknown sauce on this fish and molding in his hand and placing it on this little black slab. And God makes me mountain and with my mouth water right now you’re gonna run me watching it and

Jess 30:21
every piece is perfect. Yes, like not not a grain of rice out of place. Everything is just perfect and onpoint

Pete 30:28
it’s um, but forgetting that one scene because the scene is amazing, the entire movies like that. There’s the talk about Tamago it’s like some sort of like an egg souffle. That’s you don’t really see it too often at sushi places. If you see it on the menu at a sushi place. It’s kind of a risky, risky purchase because it’s it’s a funky dish. It’s it’s really is like whipped egg baked into a pan and then cut into squares and wrap like sushi. And I can’t remember the full name of it but tomatoes egg, and it’s like Tomohiko or something. And they’d spent about 15 minutes of the movie talking about how his son who is his apprentice, he doesn’t let his son after 15 years of practicing to make the tama Kiko still doesn’t let him make it for the restaurant cuz he can’t get it right. It’s it’s like that difficult to make in his eyes and juros eyes. So there’s a very interesting family dynamic that goes along with it. There’s He has two sons. And I believe it’s I believe it’s Tucson. It’s been a long time since I’ve seen it. And there’s the second restaurant. And he one of them has to be able to run it. So there’s like this jockeying back and forth I believe, and it spends probably 2030 minutes of the movie talking about how they choose their ingredients, interspersed throughout shots of them, cooking it, so they they know specifically all the fish mongers at the market. They go down there at four o’clock in the morning, every morning to go pick the best fish and they have the giant macaroni puts his head down on the macro and knocks on it like he’s knocking on a melon. And he goes now this macro is no good. Give me Give me another batch to knock on.

Jess 32:09
And it’s like didn’t know I didn’t know fish at the Noctis too good.

Pete 32:12
I had no idea. Really interesting. Yeah. So I mean, you and I would knock on a fish and go Yeah.

Yeah, I’d say I don’t even know what kind of fish that is. But Jiro is literally spent his entire life longer than a lot of people have been alive start to finish. And he’s still still trapped. He still says, I think in this in this clip, I think maybe it was maybe a different one. But he says, I’m still learning. I’ll never be the man. I’ll never be perfect. There’s never perfection. There’s only the strive for perfection. And I feel that when I’m trying a new recipe that speaks to me. I’ve been spending five years to master my fried chicken wings. And I feel like I’m pretty close. But every time I every time I eat it. I’m like, Okay, well, let’s change it a little bit. Do you have do you have a recipe like that you’re chasing the the ultimate version?

Jess 33:11
Well, usually the recipes that I’m chasing are usually my mom’s because my mom is she’s the homemaker. She’s probably one of the best cake makers. I know. So every time I made a cake, I don’t I don’t really bake as much anymore. But when every time I made a cake, I will always take it to her. And probably just like the sun from the film. I’m like, What do you think? And I’m like watching her face. Like she takes a bite and I’m just like

Pete 33:39
I hope you like it. Tier one tier. Well, how’s How’s mom like your cakes?

Jess 33:45
Well, it’s something that she likes the shields. She’s very honest. If she if it’s something that’s not quite right, and she’s, you know, she used to do cake demonstrations at school. So she she basically grazed the cake. Like, she’ll just be like, Well, you see this shriek right here? You probably need to mix it a little while longer and I’m

Pete 34:05
interested. What’s what what is your mom’s like, if you think of if it’s your birthday, and mom’s gonna make you cake. What are you secretly hoping it’s with?

Jess 34:15
Without cake? Chocolate pancake pancake?

Pete 34:18
Is that what kind of frosting goes on that?

Jess 34:21
I don’t, I’m actually not a big frosting person. So, it’s usually just a plain pancake and people don’t understand people. When people say that they like frosting on the cake I’m like, But why frosting is so easy to make. It’s just fat and sugar you know? But a cake to get it right to get it to where is the Kromme is the way you want it. It’s the perfect moistest art and so I’m just like you need to please save for the cake. Just though just just don’t scoop the frogs ago savor the cake.

Pete 34:53
How do you feel about fudge if you’re if you’re that way about frosting because I can’t do like I can’t do fudge either.

Jess 34:58
I don’t I always expect like some huge chocoholic, and it’s always this and it smells so good, like you pass the fudge shop and always invite you in and I get it and I take one bite and I’m just like, I don’t like this cloyingly sweets, and it’s too cloyingly sweet and that kind of I like kind of like I love cheesecake. So I like like rich things. And I’m just like, it’s it’s just is way too

Pete 35:23
way too much. Yeah, yes. The one chocolate cake that I crave also comes from my mom and it’s a it’s a chocolate stout cake. She like It’s like boiling, stout beer, mixed with whatever else and it makes us really, really dark cake. And then she she puts a chocolate ganache frosting on it, but it’s she she rolls it out real thin. And it’s a it’s just the right amount of frosting like a little, maybe a tad bit too much. But it comes from mom, so it’s perfect.

Jess 35:52
Exactly my mom’s chocolate pancake is very kind of light on the chocolate. So the best way I can describe it as like a like kind of chocolate ice cream. It’s so smooth, like she makes it to where it’s like melts on your mouth, on your on your palate, like ice cream. And there’s a little part at the bottom of the cake and which is tick, which is you know the top while it’s baking in a bundt pan, and it gets slightly crispy. But right below that is like I don’t know what you would call it. But it’s like almost like a It’s not candy, but it’s it’ll just like instantly melt, melt away when you eat it. And it’s like the best part of the cake. Like you really eat the cake from the top and savor this little bottom part of the cake. And it’s really good.

Pete 36:36
So I love pancake. I mean, it’s I could just grab it, grab it at any moment. Just take a bite. It’s good to go.

Jess 36:45
I always pancake is always a safe bet because with layer cakes is a massive waste for me because I will scoop out most of the cake. And probably about a fourth of the icing because I only need a little bit. But where I am now there’s this bakery called decadent likes. Her frosting is not that sweet. And I love her her cakes. Nice. So

Pete 37:07
good deal. Well, yeah, I sorry, I think no, a big tangent. Okay. That’s that’s what it’s all about. I mean, you could I have a my chicken wing journey has transitioned into the Suvi realm. So now I Oh, wow, your face. Yeah. I cook them all. Because there’s two reasons why number one is that it’s really hard to get, it’s really hard to get keep them juicy and kick them all the way through, you know, chickens like that. You got toed the line, if you could get to the safe point, if you go just a little bit too far, he starts getting dry. And I think that’s the that’s the key to a really good chicken wing. And if I don’t have control over getting like the big ones because you just go to the store and get the frozen wings, I’m not fancy enough to get get them fresh. I have to I have to control the temperature. So I cook the other then the second reason is that you can pre freeze bags in different sizes. So I put like 1010 Pack bags and 15 Pack bags and different sizes and label them and I put them pre pack and pre freeze them. Just salt and pepper a tiny bit of butter and then vacuum seal them and then throw my freezer standing up. And at any time if I’m like we just want an easy dinner. I’ll just tell you know my girlfriend works from home. So I’ll tell her Hey, get the water running and throwing you know two packs at at noon. And it’ll take an hour for them to thaw and then two, three hours for them to cook. And we’re by the time I get home from work I’m getting ready to pull them out and fry him. And they’re already cooked. So we just we just toss them in cornstarch, unseasoned unflavored cornstarch because she’s gluten free so we don’t use flour. And do just a quick flash fry like two minute flash fry just to get some crispness to it and then we usually dry season and but we do the whole hot ones thing well we’ll put the 1010 levels of spiciness and then all the dry rubs we make all our dry rubs from scratch too. And it’s it’s a good time chicken weeknights fun in our house.

Jess 39:02
So yeah, that was an experience. Yeah, find out a lot about each other. Yeah, the gradual lead up to the very hot wind or is it just kind of like,

Pete 39:14
we kinda Yeah, we, when we do it with just ourselves. We know the sauces we like, so we don’t do we don’t make a big hurrah about it, but we have had people over well, we’ll cook 100 wings, and then just lay him out unseasoned season them yourself. And here’s the here’s the experience and we’ll there’s there’s a point of no return in the hotness where you’re like this is for this is what most people consider hot and this is another level. So if you if you don’t if you don’t want that, here’s here’s the delineation line. So stay away from you know, what’s the what’s the really bad I got to there’s a Blair’s Ultra death sauce I think is the one that I have. That’s really really hard. It’s really hard. I mean, you one little dab of it and you’re you’re done. post for 20 minutes. So I see people I have one, only one friend I’ve ever seen. We’ll put it on an entire wing and he eats it and he’s like that’s, that’s pretty hot. Pretty good. Like a very casual one dab on a on a on a tortilla chip and I eat it and I’m like, rubbing my head under the mountain on the top water for 10 minutes. And he grew up eating like unbelievably hot stuff. He grew up with his pair his grandparents and his grandparents said if you don’t need it, you don’t eat and so he was forced to eat just the end he grew up in the South lot of hot la hot stuff.

Jess 40:35
So it’s that mix made out of Kevlar.

Pete 40:38
Yep, shout out to page

Jess 40:42
there’s I’m always intrigued by people who can just dial something like super like I’m talking about nuclear high spicy and just be like, Oh, all right. What are we doing next?

Pete 40:52
Page. I’m yeah, I’ll do it. I’ll eat it but I’m not happy about it afterwards.

Jess 40:57
Yeah, I My nose is like the indicator whether or not something is spicy. Have you ever had the spy ocean deck, its roster sauce rosters. They have it here at Tijuana flats where they actually have a hot sauce bar for they sort of like kind of Tex Mex food, okay? And they have a hot sauce bar. And the Rasta sauce is always my go to. It’s like, it’s so good, but doesn’t really go with what I’m eating usually, but I’m just like, you have to have some of this. So it’s, it’s really like super flavorful. It’s not too spicy. Has a lot of like, all spice kind of taste to it. So it’s really different. But it’s worth a try.

Pete 41:37
Is it supposed to be like it’s supposed to be kind of a like a Jamaican sort of was maybe a little bit of sweet.

Jess 41:43
I it’s not really. It’s not sweet. It’s I think it’s supposed to have kind of Caribbean inspired flavors. But I’m very hesitant to say that my husband’s from the Virgin Islands. So he’s always complaining about how they say they put out something and say he’s Caribbean and they put pineapple on he’s like Pineapples don’t grow here. Why would you do that? That’s so big. So I’m real hesitant to put anything off on being West Indian or Caribbean without doing my due diligence.

Pete 42:17
I’m, I’m adding that to my list. I’m gonna see if I can find Rasta sauce somewhere, I’m actually just gonna send it to you on Twitter so I can protect? Do I think naturally we talked about a family and how mom’s cakes hit just different. I think the next one we have to do is has to be ratatouille. Yeah. It’s, it’s the most heartwarming emotional scene in a movie about a rat that sits on a person’s head all day. It’s Oh my gosh, every time I watch it, I tear up. And for those who don’t know, Ratatouille is a Pixar movie. And it’s essentially about a rat, who does not accept the fact that he has to eat trash for the rest of his life. And he has a refined nose. And so he Luckily for him, he right near London. So he goes to London or Paris, Paris, France. He goes to Paris and he pairs up with a rookie chef named linguini. And he sits on his head essentially, and learns he can control him with his arms and make him make the dishes that he can’t make because he’s a rat. And essentially, there’s a very, very high profile and very dour film critic named Anton ego who loves ripping off ripping apart young chefs and very, very, not very nice about it. And ego gets a word of this fantastic restaurant that that linguini is cooking for and he comes to feature him in his newspaper article. And what he’s gets served is this dish called ratatouille. And Ratatouille is a peasant dish made of essentially just seasoned vegetables baked in a dish. And I’ve never heard of the dish before the movie. Have you? Have you ever heard of it? Or I’ve had it?

Jess 44:09
I haven’t had it surprisingly so some vegetarian, it sounds like it would be right up my alley. But what I did know of it not it’s I’ve heard the term before, but I didn’t really know what the dish was. Yeah. Before the movie.

Pete 44:24
Yeah, it’s and I didn’t, same thing. I didn’t either. And I’m still yet to have it. I don’t, I can’t imagine any place that would just serve. It’s just mixed vegetables. You know, it’s pretty much round round here. It’s all you get,

Jess 44:36
you know, I made something similar. It’s not it’s not ratatouille but it’s very similar and it has a tomato sauce on the bottom and you have it kind of stacked with slices of tomato. I don’t I can’t remember the exact name. It’s a similar dish. Differences in it.

Pete 44:53
Well, it looks delicious in the movie makes it look delicious. And I don’t think they’re always it’s always was entered in that way it’s sliced, you know, cylindrical like gourds and vegetables, things like that, that are round and they slice it into disks, or coins and kind of they stack it in alternating colors. And it’s nice spiral pattern and bake it like a pie. And it manic when it comes out it looks great. And ego is this hoity toity old man looking down his nose at this and ready to rip it apart. And he takes one bite very gray have to say that it’s wearing all black with the black scarf and he walks in like, like he’s ready to burn the place down and everyone’s like that on ego, and an ego. And he is a scoffed at being served ratatouille because it’s a peasant dish. When it comes out, he takes one bite of it. And you get this fantastic shot where it zooms right in on his face. And when it zooms out, it’s its ego, as a child coming into his kitchen, crying because he heard himself out playing or something. And it’s cold outside and he comes into and his mom’s cooking that dish in his childhood kitchen and she sets it down for me takes a bite and is warmed up and the colors get brighter. And he and he’s everything’s right in the world when he takes that bite, and then zooms back to him sitting in the restaurant. And it’s like all those emotions are like instantly invigorated in his head. And he just digs into the red hat to sit in front of him. And it’s such a heartwarming thing. It makes it makes me almost cry every time.

Jess 46:30
And what’s so interesting is that just yesterday we had Strawberry Shortcake and my mom’s and it was a surprisingly not homemade cake that we usually use for Strawberry Shortcake is necessarily pancake strawberries. Cool, but very simple. Very quick. And my sister, she’s she took a bite. And she was just like, memories. Because we that was always my mom’s kind of go to like very quick. Yeah, just to kind of round the meal out for dessert. And we’ve had it different ways to to get through the years. But it’s early pancake is kind of like a standard. And so she took a bite and you can tell she was having a food memory. It’s just amazing how that is how that can food can just transport you to happier day. So

Pete 47:18
yeah, there’s, it’s it’s one of the most frustrating emotions when you you can’t scratch that itch of something, you smell something like why don’t we smell different? Why don’t we know that and you just can’t You can’t let it go. It’s like a song and get stuck in your head but worse. And I went out for topping yaki one time. And it was at the, you know, Benny on his type place around here, and they made fried fried rice on the griddle right in front of us and cracked an egg in it chopped up some green green onions, cooked a little bacon, mixed it all up, served in this little bowl. And a second I took a bite. I’m like, That’s it. That’s Uncle John’s fried rice. And I hadn’t had it in probably 15 years. And He’s my uncle married into the family. He’s Japanese. And he, he made his parents were born in Japan, he makes a lot of traditional Japanese dishes. And that was the one that was like, we’d have that all the time. It was his go to if he was cooking dinner, you’d always have his fried rice and I didn’t know what was different about it. And it was the bacon in the green onions. Watching him cook in front of me and now I can make it at home. And I get that endorphin rush and the memory the food memory every time I eat it now but sitting in that restaurant was like I felt like I was ego. Anton ego. Oh my god, it’s a memory I forgot about me so happy to discover that.

Jess 48:40
My favorite part other than you know the ego scene, which is iconic. Is the fact that I can’t remember the little kind of ratty guy. Oh, that’s kind of like sabotage you the whole time. I can’t remember his name

Pete 48:52
used to be the head chef before and linguini Yes.

Jess 48:55
He takes a bite you could tell he’s fired. It’s not like

Pete 49:00
you’re right. That’s a great shot. He’s like Oh,

Jess 49:03
takes a bite. He’s like yeah

Pete 49:07
I love this enemy. And then and then the reveal to that is that he’s like, who got this I need to go into kitchen and he runs in the kitchen he sees all the rats in the kitchen

Jess 49:20
yes I’m so surprised that that movie made me root for a rat

Pete 49:25
at the kitchen full of rat well done Pixar Yeah, that’s I don’t know that’s it’s it’s feel I feels like a cheat because it’s an animated movie. But it’s like the emotion behind it like in them they make the food legitimate look great too. But that just the everybody I think everybody’s had that unlocking of a food memory and it’s, that’s really relatable. Alright, let’s see what else we have here. The last two essentially art food movies start to finish if you want I’ll just kind of mentioned Then because there’s you could cherry pick any scene from big night. It’s Stanley Tucci, Tony Shalhoub in home. Isabella Rossellini. There’s so many people in that movie that are known actors now that you’re like, Wow, these guys are so young here.

Jess 50:20
If you watch the marvelous Mrs Maisel, Moishe. Oh yeah. Isn’t that too? Yeah.

Pete 50:25
Who else? Oh, Jennifer, Jennifer Lopez, ex husband. What’s the name Anthony. I can’t remember his name. Now. He’s He’s there like a little assistant. And so big night is two brothers. Tucci, Stanley Tucci and Tony Shalhoub. And they are, they are Italians, first generation Italians. They came over from the old country, and they came to America in the 1950s. To make authentic Italian restaurant that’s not doing so good, because people aren’t ready for that yet. And they are constantly fighting between the older brother who wants to do it traditional, and the younger brother Stanley Tucci, who wants to do things that are going to be crowd pleasers, and maybe, maybe serve hot dogs sometimes, because that’s what people want in Venice Beach in the 1950s. And, and they they so this is old world versus new world and being true to your roots and wavering to that. And they they can’t really come up to an agreement. So essentially, the restaurant is going to close and the entire movie is building up to one big night, that they’re going to cook a feast for all their friends and family before they leave. And they’re going to invite some recording artists that everybody loves to come and sit at the head of the table and be the special guest. And that the scene there’s a number of great scenes and there’s one scene where they’re the two brothers are fighting like brothers do. And they while they’re fighting at the end of the tail end of the conversation. Stanley Tucci just picks up a frying pan and starts, they’re in a kitchen and fighting. And he whips up a couple of eggs for the two of them. And they he waves them up real quick. There is a mountain they stop and eat together and then go off their separate ways. And it’s like two brothers reuniting for just a moment, eat some eats and nice eggs, and then they go off on their way. It’s really it’s really fast. But then the last probably 15 minutes in the movie is just this nonstop barrage of delicious food at dish after dish after dish after dish. And they’re constantly serving it to these people. And it culminates in a dish called I was happy to reference what it’s called because it’s I’ve never heard of it before. It’s a team panel.

Jess 52:35
Yeah, and I was looking at up that’s actually it was saying they called it Tim. Tim penna Yeah. I’m not butchering that, but it’s something else. A really. Yeah,

Pete 52:47
it’s like a, it’s almost like a like a, like a pasta mold almost. Yeah, it’s like a cake, they pack with pasta. And then they bake it up, right. And then they have to flip the dish over. And then really, hopefully, it releases and you have this nice, I think it’s, it’s got a crust on the inside, too. So they they line the cake dish, deep cake dish with crust and then pack it full of layers, like almost like a lasagna. And then they flip it over and have to shake it out of the dish and you cut it in slices like a cake. But there’s yeah, there’s a very tense moment when they’re, they’re releasing the tempo. And yes, and they’re all who’s freaking out. And

Jess 53:26
I recognize that to my core. There was one time when I was learning how to make cakes at home with my mom, I actually I just took it on myself to make a cake. I don’t think, you know, I was trying to sneak in kind of do it without without her knowing. And then it was time to kind of like turn it out. And it was stuck. And so my dad, he’s always able to support it, he comes up and he’s like trying to help me out he sees I’m like about to cry because I forgot to grease this pan Oh boy. And all my hard work is stuck on the inside of this Panther. And so he’s trying to kind of help me talk me through it. You know, he doesn’t really know either. And so we’re just kind of standing over this cake. And it finally releases falls and cracks. Oh, and I’m just like. So my mom comes with just my Oh, what happened? And then she kind of I don’t know how she did it. She kind of glued it back together without gluing it back together. How did you do that? And so when they’re waiting for it to release, and also when they’re kind of checking it, but you can tell they can’t take a cut out of it before presenting it at the table. And it’s kind of this tension there. And I’m like I recognize that and it was why I had a baking business for a brief period. Oh yeah. And it’s why I never want to sell whole cakes because I’m like you can’t make sure that you can’t tip pull off one like if you make an individual it tasted like quality assurance. You have to send it out without knowing what people are cutting into. And I was just like, it just felt the tension

Pete 55:00
It’s a familiar familiar feeling. And yes, and then when they do serve it out, too. They have one of their rival who’s played by Ian Holm who’s famously most famously known, I think now as Bilbo Baggins from The Hobbit, and he and he, he says, It’s so effing Good. I’ll kill you. And then he kisses him on the on the mouth. And he’s like, I love it. It’s it’s another one of those, like the guy from ratatouille. Yeah. Doesn’t want him to succeed. But gosh, it’s so good.

Jess 55:32
Yeah, and there, and people, the actors eating it in the sea definitely sell it because they’re just like, so

Pete 55:40
that movies great most of these movies to Jiro Dreams of Sushi Babbitt or big night, and then Babbitt’s feasts was the last one I’m going to talk about. They’re all available on canopy. It’s a movie streaming service that’s set up through your library. And it’s free, 100% free. So if you have a library card listeners, and you haven’t taken advantage of this and your movie fan, they basically they almost exclusively have movies that you’re going to learn something from on their important movies more or less, that’s kind of how they market and you get 1010 Free watches a month that have never matched by now because

Jess 56:16
it’s so canopies ca n

Pete 56:18
it’s a it’s US, Canada with a que Kanopy if you go to their website, and not every library participates with it, I had to go about 40 miles north of here to Lincoln where my sister lives and sign up for a library card there. But once you get it, you just put your library card information in and you get this free service. It’s awesome. So you want the last one? Yeah. Okay. Final, final movies, food movie scene. And this is again, another movie where I can’t pick one scene from this. It’s the entire third act of Babbitt’s feast. And Babbitt’s feast is, I think, a Danish movie from 1987. And it is one of the most loving. It’s like the greatest love letter to fancy food that I’ve ever seen. And Babbitt is a woman who who fled from France. She was a renowned chef in France. And you don’t know this till the very end when she starts cooking this giant feast. And she fled through there was a political unrest there and uncertainty and danger. And she had nowhere to go. All her family and friends were gone. And she went to this tiny town in Denmark. And these little old biddies took her in and allowed her to stay there because they knew a mutual friend or something. And she basically became their house maid cooked and cleaned it did all the stuff and they taught her all these Danish recipes that were disgusting, like bread, bread, ale stew, just a big loaf of brown bread and a bunch of bottles old, whatever old beer they had mixed together into a slop. And that was like what they were, were used to eating. And like local fish, whatever they could catch off the coast because it was like right on the coast. And so the first two thirds of the movie is the relationship with the people and the townspeople and Babette and her learning to cook and she’s this bright point of light in their dour town. And they’re very strong religious town, and they believe they shouldn’t enjoy anything that takes away from the glory of God. And at the very end, she wins a sum of money and she’s like, got enough money where she’s going to move home. And she asked if she can cook a feast for the entire town, which is only like 20 people. And so she ordered all her ingredients from France has it delivered to this tiny town in Denmark, and it’s like

live coil and pheasants and a boars head, and all the fat quail eggs and all the fanciest of French cuisine, you can imagine Trump and truffles and truffles and truffles, bottles of champagne from the 1700s like really going all out and you’re like, holy moly, she’s making the feast. And the the the townspeople realize that she’s about to serve them alcohol, and decadent food and they realize that that’s going to essentially cause them to sin. So they they all get together and they have this little this of all these old, old people in the in the church. And they say, if we don’t enjoy it, it won’t be a sin. So they agree to not say one good word about it for the entire feast, which is heartbreaking because you love that bet. And you want her to just to her joy to be spread throughout the town. And she’s cooking and dropping off food and cooking and dropping off food and cooking and dropping off food and she doesn’t even sit sit around to hear the reaction from these people. And they can’t help but love it. The first first course and the second course and the third course they just grow with more and more love and admiration for it and I can’t believe it’s so good. It’s so good. And there’s one person who is not from the town. He’s their special guests that there was the mutual friend to both of them. He’s a general of the Swedish army. He comes in with his full giant colorful regalia and the big feathered hat and stuff. And he’s telling them how much they should enjoy this food because he’s like, I’ve had what I’ve only ever had quail eggs this good any one place and it was in Paris. And this whole dish champagne, this is, this is the most of the delicious champagne I’ve ever had. I can’t believe it’s a 1780 butter, but whatever, blah, blah, blah. And he’s he’s rubbing off on all of them slowly. And as they drink more and eat more, by the end, they’re telling stories and loving each other and confessing to hurting each other’s feelings years past and all this stuff and bad bet the entire time is in the kitchen slaving away, and she doesn’t even care. She knows what she knows what she’s giving to them. And she’s giving them basically everything that she has all of her training and her life’s work is going into that meal. And you realize that the end, the whole $10,000 that she won from this through this lottery all went into the one meal that she gave, she gave it all back to the town because she has nowhere to go. And she’s doesn’t plan on leaving. But she just wanted she wanted to do that one time. And it’s to me that movie is like it’s giving, it’s giving the biggest piece of yourself to the people that you love. And it’s it’s shown in such a beautiful way in bebidas feast but that entire third act, you could cherry pick a 45 second segment of that. And it’s my favorite food scene of any of for the for the next 30 minutes. You know, it’s nonstop. It’s so it’s so gorgeous.

Jess 1:01:32
I always love watching chefs like in the zone, especially when they’re doing like big multiple dish feasts. The way they’re just kind of easily effortlessly juggling all of that work. And also not just juggling work, because you know, you joke you multitask at an office job all day. Yeah, it’s the the heart and the passion behind it while they’re cooking as well. It’s kind of like a dance, you know, it’s like watching a good dancer or a fantastic singer.

Pete 1:02:02
You would love that last that last act and it’s one watching her in the kitchen is just as enjoyable as watching the people enjoy the food. She’s got one little helper her her cousin her nephew or something like that, who he she brought in from the mainland. And she’s like, You need to pluck the chickens and you need to do this and he’s classes empty, go out there and make sure it makes sure he’s he’s got a full glass all the time and then leave the bottle with them the general and like she’s orchestrating the night from the kitchen and she’ll poke her head out to drop some food off and then come back. But she doesn’t linger and go. Oh, I hope you guys like the food. He knows

Jess 1:02:37
me I will be staring here for about others who would say well, like Are you enjoying?

Pete 1:02:47
Another quail egg, Madame? Yeah, it’s weird. It’s too weird, too, because a lot of those dishes I’ve never seen before. And I

Jess 1:02:58
think it was the quail in the puff pastry. Yes, the Whole Whale and the puff pastry. Yeah, I’ve

Pete 1:03:02
never seen that and the way they eat it is maybe a little off putting to modern audiences. But I think this is set set in the 30s I think or maybe maybe even earlier than that. It’s it’s a I just seen this movie just this year, and it’s become one of my favorites. It’s

Jess 1:03:18
somata ASMR chewing gum.

Pete 1:03:21
Yes, yes. So yeah, I really hope that the people listening at least come come away with you know a few recommendations for movies they may never heard of before big night. Babbitt’s feast. Those are kind of not contemporary movies that get talked about often and they’re start to finish fantastic food movies.

Jess 1:03:44
I love Stanley Tucci, so I’m definitely going to be checking out and watch that before

Pete 1:03:48
he is glorious. Glorious in that movie. Glorious. I love to to you. But I think that’s that’s my list.

Jess 1:03:56
Okay, well, thank you so much. Oh, we’re gonna talk about Studio

Pete 1:04:00
Ghibli. Yeah, that’s that’s a Studio Ghibli is like an A perennial all time champion of food and movies. His what is what is the name the the founder behind Studio Ghibli? I can’t remember. But he’s Saki Saki. That’s it. Yeah, exactly. And almost every movie that they have doesn’t matter how light hearted and Fancy Free or depressing their movie is it they always show people cooking food in a way that is like, very just very earnest. on it. There’s no There’s the show. You know sometimes in cartoons, it’s like maybe maybe they’re not going to show the the prepper prep work and the raw ingredients and stuff. And they don’t show the actual preparation of the food but in meat and music and movies and Studio Ghibli. It is you see everything basket full of raw ingredients that chopping and boiling water, and then and then the enjoyment of the people. It’s really Do something.

Jess 1:05:01
Yeah. And his movies are always so relaxing in a way, like you just you sit down, you really escape, because you sit down and it’s like you’re taking away and it’s something you know, they say that ASMR relax you it’s kind of almost like that in a way but visually to where it just kind of hits all the right buttons and it’s like instant calm so that plus food preparation is like a recipe for like, just, just, I don’t know, Zen like, it just sounds

Pete 1:05:32
a good way to put it Zen. Yeah, yeah. If you ever if you ever just looking for some really relaxing background music, you can just tell. Tell your Alexa. Hey, Alexa, play Studio Ghibli music.

Jess 1:05:45
I don’t want to do that. Yeah, there’s thought about that. But I’ve definitely gone. There’s YouTube

Pete 1:05:50
mixes, there’s like Lo Fi Studio Ghibli. There’s low, you know, Studio Ghibli relaxing sounds. And you can there’s people make these playlists. But if you just take the music straight from the from the movies, they’re just as good. But yeah, we listen to a lot of that in our house. So I haven’t seen all of his stuff. But everything that I’ve seen has been very, very relaxing reason. And the food, the food always hits right.

Jess 1:06:17
And it’s always realistic. What kind of reminded me of that is that scene in turning grid, where maymays father is cooking. And He is funny because this is pretty like high energy, typical, almost kind of a mesh between East east and west in terms of animation. And so it’s very high energy and for the scene where the dad is, like, taken away. He’s almost in like his artistic happy place. All right. Well, we saw in Seoul Yes. In that, that realm. He’s clicking. And it’s like, the music slows down and you have like a brief little like Studio Ghibli moment in that film, which I thought was really like, interesting.

Pete 1:07:00
Yeah, I like that. And I also like when she’s making the dumplings, and she like, throws it to her dad. And he’s like, so good. Dumpling.

Jess 1:07:07
Yes. She’s. She’s waiting on approval. In our face. Yeah, no, it is good. I see. We have special guests there in the back.

Pete 1:07:17
Yes, my great dane. I know.

Jess 1:07:24
She just like okay, you’ve been at this now.

Pete 1:07:28
Yeah, they the if I were to give like a special mentions, there’s a couple other food movies that didn’t make the list, but are just great food movies in general. We have a chef the it was it’s basically about a guy that he’s a classically trained chef and he gets a food truck and starts doing his own thing. I am he’s Jon Favreau is wrote it directed it started. And then boiling point is a movie that just came out last year. It’s Yes, I wanted to see oh my god. It’s very tense. It’s more about a restaurant than food because they don’t show a lot of the food cooking. But it’s it’s a little bit of a hard watch. It’s shot like a one take there’s no edits, no cuts. No nothing. And it’s a real they really did shoot the movie. A 90 minute movie in one shot. No. Oh, yeah. It’s like, everybody’s ready. It’s very good. And then I think those are the two big ones that kind of missed missed my list that I think people would probably want Oh, no chef and burnt. Burnt is a Bradley Cooper movie where he’s in a place a chef with a anger problem and can’t keep a job. That was pretty good, too. I’m not as not as good as I think Chef was very, very fun watch with Chef. So that’s, that’s, that’s everything I got.

Jess 1:08:45
Well, thank you so much for being a part of the show. I really enjoy talking with you about food and movies. So if someone wants to check out one of your podcasts, where would they go?

Pete 1:08:56
You can you can look up middle class, phone class, anywhere that you’re listening to this podcast, anywhere you find any pod chaser and Spotify and Apple and Ghana and all the funky ones that you never heard of before we’re on those two. And we release our news and review which we call Gavin chatter that’s every Monday and then our deep dive review is every Wednesday, so and we’re really strong and listener interaction. So if you listen and you like it or you don’t like it, send us an email. We’ll read it on air we interact with our listeners quite a bit. Okay, that’s it. I had a blast by the way. It was really fun. Sorry for once I get going, it’s hard to stop

Jess 1:09:34
worries. I’m not gonna stop a good thing. Good thing

Pete 1:09:39
was wonderful. Thank you so much for talking with me.

Jess 1:09:41
Yes. Thank you so much for being here. I’m just like you foodie. If you enjoyed this episode, treat it like gospel the gospel and tell somebody about it. New episodes every Wednesday. All the info about our guests and about the show and where you can find us on social media is in our show notes and have a great week everybody eat something delicious and if you do tell me about it on Facebook Instagram and Twitter thanks have a great evening

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