Show Notes
We're back! It's the long-awaited return of Recipe Club, this time with some new rules. This season's host, extraordinaire Chris Ying, is joined by Chef and competitor Dave Chang to give an overview of how this season will be different: they talk about the new format, reveal episode themes, and Dave scopes out some of his competition. In this episode, the stage is set. In the next episode, the competition of Recipe Club Season 4 begins!
Hosts: Chris Ying and David Chang Producers: Kelsey Reardon, David Meyer, Noelle Cornelio Director: Ira Chute Engineering: Victoria Valencia, Cory McConnell Editor: Ira Chute Production Coordinator: Molly O'Keeffe Learn more about your ad choices. Visit podcastchoices.com/adchoices
More from Recipe Club
Is there anything sexier than a food scene? Writer and comedian Adam Conover joins Chris to explore some of the most sensual moments in food movies, from the egg yolk passed between lovers in ‘Tampopo’ to the fridge-lit feast in ‘9 1/2 Weeks’ to the spaghetti kiss in ‘Lady and the Tramp.’ Then they throw a make-your-own temaki party and try to find the limit of how many hand rolls you can eat on a date before it stops being romantic.
Quentin Tarantino is the greatest food director of all time, full stop. Chris Ryan of The Watch joins Dave and Chris to argue the case, from the diner scenes in 'Pulp Fiction' and 'Reservoir Dogs,' to the mac and cheese in 'Once Upon a Time… in Hollywood,' to the frozen margaritas that keep turning up across his movies. To fuel the conversation, Ying makes nachos in honor of 'Death Proof' and his very first 'Inglourious Basterds'-inspired strudel.
Is jello boring? Is it sexy? Can it be both? Jack Schramm and Jena Derman of the cocktail jelly company Solid Wiggles join Chris in the Recipe Club clubhouse to wobble through jello's many movie cameos, from the classic 'Jurassic Park' scene to 'Airplane,' 'Wuthering Heights,' and 'My Best Friend's Wedding.' Jack and Jena also show us how to make Blue Hawaii cocktail jellies inspired by 'Blue Crush,' and Chris makes soup dumplings that are, to his disbelief, not terrible.
Pedo mello a minno! Grab your axes, bows, chicken salt, and lembas bread, because it's time to set out for Middle-Earth. At long last, Dave Chang reveals just how deep his Tolkien love runs. Chris makes lembas (scones) and fries up some salt pork and tomatoes. And special guest expert Joanna Robinson (House of R, The Prestige TV Podcast) guides us to the very fires of Mordor.
According to today's guest, Academy Award–winning documentarian Morgan Neville, there are basically two types of food documentaries: the ones about how food is killing us, and the ones about how food brings us life. Today we're (thankfully) looking at the latter ('Garlic Is as Good as Ten Mothers,' 'I Like Killing Flies,' and 'El Bulli: Cooking in Progress'). David Chang hadn't seen any of them before, but now happily recommends all three. We can also recommend making Chicken with 40 Cloves of Garlic like Chris did for this episode.