Jenn and Clara dive into special occasion dining via the lavish meal prepared for VIP Louis Prima in Big Night. How do you set the best table? Do all centerpieces need to be flowers? How do you cook for people with highly varied diets? Why make-ahead dishes are your lifeline and where to go if you don’t feel like cooking a special occasion dinner.

Chapters

0:26 About Big Night

2:48 The table setting

4:18 Allison Janney & some flower tips

5:39 A trick for tea light candles

6:15 What if I don't have nice silverware or glassware?

7:08 Planning a special occasion menu

9:13 What are our showstopping dishes?

11:59 The menu for Big Night

14:50 The timpano

18:13 Culinary terms in the movie

21:19 Where to celebrate special occasion meals

23:14 Thanks, and that's a wrap on season 1

Other media we mentioned:

• Timpano alla "Big Night"

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Jenn and Clara explore the world of ramen through the eyes of the titular character Tampopo and her merry band of “experts.” What makes a great ramen soup base? Does the age or quality of the chicken matter if you’re simmering it? How exactly do you make bonito, and why you might want to leave ramen noodle making to the experts.

Chapters

0:38 About Tampopo

3:44 How to make a great ramen broth

9:41 Tonkatsu vs Tonkotsu

11:11 Where is ramen in the movie?

13:50 Why we don't make noodles at home

23:59 Culinary terms in Tampopo

28.12 Where is the best ramen?

29:22 Our next episode 🍝

Other media we mentioned:

• Clara's bowl of ramen
• Shoyu Ramen by Just One Cookbook

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Jenn and Clara explore the world of diner food in Quentin Tarantino's Pulp Fiction, where you can have breakfast any time of day! They extol the virtues of the metric system when it comes to cooking and baking, as well as the intricacies of a $5 shake (not adjusted for inflation). Is all fast food The Worst? Can food be cheap AND delicious? What makes a great pancake rise? Tune in to find out.

Chapters

0:52 About Pulp Fiction

2:30 Metric vs Imperial measurements

4:37 Where are diners in the movie?

5:07 Our requirements for a good diner

5:50 The secret of the flattop grill

8:30 Alternatives to pork bacon (and other diner sins)

9:29 Muffin tips

10:50 Pancake tips

11:13 Will it waffle?

12:40 Our go-to diner orders

14:55 Where are diners in the movie? (Continued)

15:50 Red Apple cigarettes

20:58 The $5 shake, today

24:26 On the diner table

28:20 Where are the best diners?

29:44 Our next episode 🍜

Other media we mentioned:

• Fluffy Blueberry Pancakes on Recipe Tin Eats
• Red Apple Ciagarettes
• Will it Waffle? (affiliate link)

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Jenn and Clara debate the pluses and minuses of meals prepared in Michelin-starred kitchens. Is it possible to achieve culinary perfection and still be a nice person? Does it make sense to source hyper-locally for all four seasons in a deciduous climate? Has abusive chef culture gone out of style, and what are the effects on kitchen culture? Plus, the world’s greatest smash burger hits the spot, no matter who you are.

Chapters

1:51 About The Menu

2:43 Amuse bouche

5:08 The diners

9:40 What is a Pacojet?

10:42 References to Noma

11:38 How do fine dining restaurants turn a profit?

13:34 Dining as a competitive sport

14:40 The burger

18:56 Our thoughts on pickles

21:47 Culinary terms in The Menu

32:49 Where do you get the best burgers?

35:46 Our next episode 🥄

Other media we mentioned:

• 3-Minute Double Smash Burgers by RecipeTin Eats
• Cleaning at Mugaritz
• Soak Your Ground Meat in Heavy Cream

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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, El Hoyo (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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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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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)

19:19 What items were missing from this breakfast?

22:35 Scones? Scones

25:29 Coffee or tea? Lapsang

29:23 Can you clock when someone orders with style?

35:17 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.

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Jenn and Clara discuss Dae-su’s first, last, and only meal while imprisoned in Oldboy: fried dumplings. They dive deep into the storied global history of dumplings and debate what makes a great dumpling, from the optimal filling to the proper thickness of skin and which cooking technique reigns supreme.

Chapters

0:34 About Oldboy

3:40 Egg Films

6:58 Where are the dumplings in Oldboy?

12:23 What are dumplings? Plus, some history.

15:26 Randwiches lore

16:47 How we make dumplings

21:48 The ideal frying temperature

23:53 Troubleshooting

24:58 Our favorite dipping sauces

27:08 Order of operations and what is the best dumpling size?

27:27 Our favorite dumpling shapes

34:27 Where to get the best dumplings

39:21 Our next episode 🧵🪡

Links we mentioned:

• Chinese dumplings, an ultimate how-to guide by Red House Spice
• Dumpling Skirt
• Showdown: Comfort Food, Chili & BBQ
• Copper Cash Dumpling
• Woks of Life
• Ahnest Kitchen
• Maxi's Noodle on Food.Curated
• Maangchi Youtube

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Music by penguinmusic - “Paradise Island” and "Elegant Minimal"from Pixabay.

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