post

Always Be My Maybe (2019)

Ep. 58

We’re talking about the 2019 Netflix film staring Ali Wong & Randall Park: Always Be My Maybe.

Sophie & Mitch gush about their new favourite movie, how refreshing it is for a mid-level romantic comedy that doesn’t just repeat tired tropes, and how these characters’ relationships with food reflect their inner struggles and all that good stuff.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

post

Okja (2017)

Ep. 57

We watched 2017’s Okja and now we’re going to talk about how we’ve been processing it.

We talk about the strengths and weaknesses of this film, the difference between making a movie about meat vs. one about corporatism, and we dive into the world of meat alternative burgers!

CW: This movie has a 3rd act that is essentially a pig-POV inside a breeding centre/slaughterhouse and Okja is personified to a degree that we wanted to ensure folks with sensitivities towards physical/sexual abuse are aware that those topics come up (around the 30 minute mark).

Be sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

post

Nailed It! p.6

Ep. 56

Sophie & Mitch finish off episodes 4, 5, and 6 of Nailed It! Season 3!

We discuss how much decorating is too much before you’re no longer baking, we talk about what actually counts as a tropical flavour, and we offer a little background on flavour extracts & fruit hats.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

post

Nailed It! p.5

Sophie & Mitch are back and with Nailed It! Season 3!

We cover episodes 1, 2, and 3 of the third season of Netflix’s hit baking show. We’re talking about Marvel, spookiness, and art across this podcast; plus a history of birthday cake and a recipe that scares us both!

Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

post

54 – Chef’s Table: Nancy Silverton

We return to Chef’s Table to see what Nancy Silverton is all about; apparently it’s doing a whole lot of different things. We explore bread-making obsessions, coaxing flavour out of ingredients, and grilled cheese nights!

Plus we provide some channel updates right at the top of the episode, so don’t miss that.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

post

53 – The Founder (2016)

We watched 2016’s The Founder and now we’re talking about it!

Sophie & Mitch go back to a ‘simpler’ time, when a man like Ray Kroc could get away with pretty much anything – including swindling a pair of burger bros out of a multi-billion dollar business, while still keeping their namesake. We talk about this, deliciously shot burgers, and protagonist sympathies & so much more.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

post

52 – Food on the Go (2017)

Sophie & Mitch go over a delightful little documentary about Italian food: Food on the Go (E il cibo va) (2017).

How does food travel and how does it change when it does? What happens to Italian cooking and techniques when they immigrate to the United States or to Argentina? All of these questions are at play in this week’s episode.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

post

51 – Salt, Fat, Acid, Heat: Heat

We conclude our adventure with Salt, Fat, Acid, Heat – appropriately enough – with an episode all about Heat.

Samin travels back to her roots in Berkeley, California to re-learn the lessons cooking with open flames teach. We look into oven science, cook with moms, and have people draw why we’re in the kitchen.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

post

50 – Salt, Fat, Acid, Heat: Acid

Finally on track with the titling in Netflix’s Salt, Fat, Acid, Heat. Episode 3 is all about Acid

We’re visiting the Yucatan in order to see all the different things to use acid for. With a wide variety of citrus, a surprising type of honey, and a few other acidic ingredients, Samin Nosrat shows off how all of this balances your food.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

post

49 – Salt, Fat, Acid, Heat: Salt

Our trek continues with Netflix’s Salt, Fat, Acid, Heat. It’s second episode is Salt. Still doesn’t make sense, but here we are!

Off to Japan to meet all sorts of experts on salt, saltiness, and salty sauces. From seaweed, to miso, soy sauce, and chicken on rice, we see how to layer in different sorts of salts for different culinary ends.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/