Jenn and Clara break down optimal ways to utilize food scraps, how to stretch out ingredients, and how to upcycle all things edible in the Spanish horror film, “The Platform”. The duo discusses techniques like pickling, fermentation, and more. Ingredients that are typically viewed as trash can get a second chance at life.

Chapters

0:34 About The Platform

3:20 What is a panna cotta?

4:48 Where is The Platform in the movie?

5:24 What to do with leftover wine

6:35 How to use meat bones

9:11 Transform old bread

12:24 Vegetables & fruit scraps

16:19 Using the entire citrus

18:08 Utilizing 100% of a condiment in a jar

20:02 What to do with older fruits & vegetables

22:00 About prosciutto

23:44 Escargot or no?

26:00 Current events

28:05 A slight disagreement about bouillon

30:06 Why you should buy whole fish

34:20 Tips for reducing food waste

38:04 Our next episode 🍔

Links we mentioned:

• Don't Throw That Out! Tips to Avoid Food Waste
• Zero Waste Kitchen - Easy Upcycled Cooking Ideas

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Music by penguinmusic - “Paradise Island” from Pixabay.

Logo by Nikki Newsome

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Jenn and Clara break down the best and worst ways to prepare the 3 course meal that Violet Beuregard experiences while on tour at the Factory. The two then share their experiences with their own cultural dining practices, the cadence, and format of meals around the world from antipasti in Italy to a refreshing plate of cut fruit at the end of many meals in Asia. Meal formats nowadays tend to be more of a suggestion than a steadfast set of rules.

Chapters

0:40 About Willy Wonka & The Chocolate Factory

1:58 Where is the 3-course chewing gum in the movie?

3:00 What is a 3-course meal? Plus, other types of courses

6:25 Thoughts on tasting menus

9:22 Tomato bisque vs Tomato Soup

10:02 Roast beef & other cuts

10:46 Comparing the meals in the film

13:05 The best ways to make baked potatoes

15:59 Know your food system

19:24 What is the best potato dish to have with meat?

21:48 Blueberry pie & cream

28:04 Our ideal multi-course chewing gum

31:55 Where is the best multi-course dinner?

33:42 The best pie shops

34:50 Tips for hosting course meals

37:27 Our next episode 🔼⬇️

Links we mentioned:

• The Best Blueberry Pie by Scientifically Sweet
• 50 Pies 50 States by Stacey Mei Yan Fong (affiliate link)
• Galette by Rebecca Firkser (affiliate link)
• Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique (affiliate link)

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Music by penguinmusic - “Paradise Island” from Pixabay.

Logo by Nikki Newsome

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Jenn and Clara delve deep into the finer points of the English breakfast, including egg cookery, differences in types of bacon and sausage, what makes clotted cream so darn delicious, and how a man’s tea order says so much about his tastes. Also, discover the joy of Welsh rarebit and how a toast rack can also be a symbol of quiet luxury.

Chapters

0:38 About The Phantom Thread

2:14 Why we started this podcast (lore drop!)

6:12 Some context before we meet Alma

8:48 Where is the breakfast scene in the movie?

12:55 What is Welsh rarebit?

14:33 A poached egg (not too runny)

18:25 What items were missing from this breakfast?

21:41 Scones? Scones

24:07 Coffee or tea? Lapsang

28:48 Can you clock when someone orders with style?

34:23 Our next episode 🍽️

Other media we mentioned:

• A Breakdown of the Full English Breakfast by I Am a Food Blog
• Mei Lin's Poached Egg Hack
• Dave Arnold's Egg Chart
• Eater's Map of English Breakfast in NYC
• The Breakfast Bible (affiliate link)

Disclosure: If you purchase from our links, we may earn a commission.

Support the show! Join our membership program.

Follow The Cinema Chefs on Instagram

Follow Clara Park on Instagram

Follow Clara Park on Letterboxd

Follow Jenn de la Vega on Letterboxd

Follow Jenn de la Vega on Instagram

Music by penguinmusic - “Paradise Island” from Pixabay.

Logo by Nikki Newsome

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