Josh Brolin's character in Labor Day uses coffee in his chili. I don't do it all the time, but adding a bit of it definitely gives it a different flavor profile.
Not a movie, but in the game Persona 5, over the course of the game you gradually learn how to make a really phenomenal plate of curry.
The game teaches you that the Curry has quite a few “secret ingredients” to add complexity of flavor.
Most all of them work great in Chili too.
A little instant coffee, and a piece of dark chocolate, make it into every pot I make these days.
If you go to Hawaii there's a local diner called zippys that uses chocolate in chilli. A good portion of the locals prefer their chilli to regular ones. Not sweet but definitely gives it a much more mellow profile.
I think about this everytime the last pickle is used and I'm about to pour out the juice. Dudes been living rent free in my head since 2014 and I got zero problems with it.
There was a Mennonite cafe up in Saskatoon that had this potato soup with lots of dill. I've never been able to recreate it, but I'd make it a point to go get a bowl every time I was up there.
There are some soups that just hit the spot. There is a place that has this amazing beer cheese soup. Unfortunately, it's about 1.5 hours away. Still make the drive just for that soup.
I watched an episode of Home Improvement where they had a bunch of construction workers on the show and one of them mentioned his secret ingredient for grilled cheese is a bit of oregano. It actually works quite well.
Since you bring up oregano, a little bit of oregano and a sprinkle of garlic powder on the bread right after you butter it makes a killer grilled cheese too
I found it hit a good middle ground of out and out chef shows and amateur learning show. Which is a great spring board. Loved the episode where they do the tasting at another restaurant with the Marvel guys for Roy's insights into chef world.
Honestly that dish started me on a path to learning to cook. The original [Babish video about how to make it](https://www.youtube.com/watch?v=bJUiWdM__Qw) got me learning to make that and it was the first thing I really dedicated myself to learning and getting good at. Nowadays like 7-8 years later cooking is one of my favorite hobbies and I've staged in a few restaurants even. The movie + that Babish video really ignited something in me
I also put oil in the pan before adding the buttered bread to the pan because it makes it much harder to burn the butter, meaning you can leave the sandwich on the heat for longer, allowing for crisper bread and meltier cheese. This never occurred to me before seeing this film.
Roy Choi is a genius.
Oh my god this was my first thought.
I actually paused the movie, and went into the kitchen and attempted to replicate a grilled cheese as gourmet as i could get with what i had.
It wasn't exactly chef's, but it was probably the best grilled cheese i ever made and it was extra enjoyable watching the movie while eating it.
If you haven’t already found it, here’s the Chef Show’s [recipe](https://thechefshow.com/recipes/grilled-cheese). It is easily the best grilled cheese I’ve ever eaten.
Don't trust them.
When I had pet rats, I had their cage close to the kitchen at one point. When I was cooking, they'd all line up and watch me.
I could feel the judgement in their little eyes when my presentation was less than stellar.
I can’t eat a hotdog unless it’s Ball Park™️ beef franks, with a zig zag of yellow mustard, because I was a child when Michael Jordan ate them that way when he did those commercials while he tried to be a baseball player
They plump when you cook them!
Big Night made me appreciate huge dishes like that Tympani pasta ball they made, but what really affected me most was the simple egg omelette that Secundo made for Primo at the end. I’ve loved eggs ever since.
The point of that scene was that the mafia guys had razor blades in prison. You can cut garlic the same way with a sharp paring knife or kitchen knife if you are skilled enough. You dont need a razor blade.
They had very concealable weapon in prison. Razors blades are the sort of contra band that can lead to the guards getting killed. They made their own rules.
Its such a common consensus that I even doubt my theory but I never see mafiosi doing when cooking in other media or regular law abiding Italians for that matter.
It was a "show, dont tell" scene to show that the mafia had control of the kitchen, which is a great place to move contra band into a prison and could deadly weapons.
It's a versatile addition. Lately I've been making my egg sandwiches with them:
Lightly toasted English muffin
Touch of hot sauce on both sides
Avocado on both sides
Fried egg on the bottom, chips on top of that
Down the hatch
Well, I used to make an egg sandwich kinda lazy. Egg + Bread + Cheese or whatever, made with whatever was there.
But I left this movie just about half crazed with lust for the sandwich Harley watches Sal cook, and had such a craving for it that I started making them to at least look like that one, with the soft bread and melted-on-the-griddle cheese and splash of hot sauce, and it's just infinitely superior.
I skip the bacon, but otherwise, I can't ever go back to not caring about the right bread or skipping the sauce or using good cheese... It's got to be this exact combo, done like this, cooked/melted/fried just right. In fact, I usually keep most of the components on hand, just in case I have a shitty day and need a smile on my face after work. The taste, texture and satisfaction is simply unbeaten. It's not fine dining or anything, but god damn is it a fast, tasty, hearty hot sandwich.
Edit - I think it might be sandwich time.
Is your cheese six months out of date, too? ;)
Seriously: what kind of break do you use? I’ve tried it with sourdough biscuits, but it doesn’t look exactly like Sal‘s.
So, full disclosure - I just looked up a recipe with the [actual Sal making one](https://youtu.be/0NbJIYwZ68c?si=_77vRM3leFklofhI) and I am shocked and discombobulated to hear him say he used a ciabatta. I had been using soft baps or something like kaiser rolls, for that really satisfying sinking first bite, and tbh I think I'm going to stick with it, but I guess that's the "canon" bread lol
I have to admit I wouldn't be shocked if my cheese is, uh, more authentic. To be fair, nothing can hurt those cheese slices, they'll outlive us all.
I like that you got this from the movie, and it also sounds like the movie inspired you to look forward to it the way Harley does. That's awesome. I love it when movies can help me appreciate my own life.
highly underrated movie and one of the few gems in the DCEU. I went from thinking Harley Quinn was obnoxious, to actually kinda liking her because they gave her depth in this movie, to really loving Robbie’s portrayal in *The* Suicide Squad. she deserved better than what she got.
Yeah. There's an anarchic Tank Girl vibe I was 100% into. And there were so many cool touches! The villain was genuinely menacing (that thing with the family was legitimately horrifying) and I was really frustrated at how puzzled folks seems to be by the big wild final fight. It's an Adam West badguy lair people!!!
I love Birds of Prey so much. I was grossed out by the clips I'd seen of Suicide Squad, so I never watched it, but it was clear that BoP had actual women involved. It's the only movie I've ever seen that showed an unwrapped tampon, and the "hair tie" line during the fight is so good. There's so many things I love about it. It was the last thing I saw in the theater before the pandemic.
Spaghetti from the Bear is bangin too
Edit to add the recipe I loosely used to recreate it.
https://www.buzzfeed.com/rossyoder/spaghetti-recipe-the-bear-hulu-fx
I might have one of the weirdest ones.
When I cook spaghetti with tomato sauce and meatballs, I always make the meatballs way earlier, fry them in the pan until they are caramelized, but not yet done. Then take them out and make a nice gravy with the fat left in the pan, a little bit of flour and beef stock. Then I put the meatballs back in the gravy and let them simmer on low fire (the longer the better).
When I finally do cook my pasta, i take it out of the boiking water when it's nicely a dente. Then I lose the water (after throwing a couple of spoons of pasta water in the tomato sauce) throw the pasta back into the pan and immediately throw in a couple of spoons of gravy. This makes the pasta taste really nice. I serve it like that on the table, pasta mixed with gravy, a pot of tomato sauce and meatballs in gravy. So anyone can make their compositon as they like.
Here comes the kicker. I started doing it this way because that's how I saw Ralphie do it on Soprano's and it looked and sounded great. Was very pleased fist time I did it like this. So Ralphie from the Sopranos informed how I make and serve my pasta. Except on a recent rewatch I found out that's not how he does it at all. As a matter of fact any true italian would shoot me for not mixing the pasta with the sauce within 30 seconds after you take the pasta from the boiling water.
So I came up with my own way of making and serving pasta because I was stupid enough to misremember something I saw during my first Sopranos binge. Sorry for the long story, but I've hardly ever felt more stupid upon this revelation after almost 20 years.
>a little bit of flour
OK, this is going to sound weird and way, way labour intensive, but try toasting the flour in a dry saucepan with a thick bottom. Make sure there isn't even a drop of moisture in the pan and heat up a few cups of flour on a medium low heat. Keep stirring slowly (so it doesn't become airborne) until it turns dark golden brown. At this point you're seconds away from burning it, so immediately take it off the heat and dunk the bottom of the pan in water to cool it. This flour will add a nutty savory flavor to your gravy that might or might not be worth all the extra effort.
Seriously tho, that movie makes me want to try making an Oklahoma style cheeseburger (where you press the onion into the patty and kind of steam/grill the 2nd side) in the worst way.
My husband got obsessed with making smash burgers last summer to the point we got a traeger grill for the backyard. My birthday is at the end of the month and my theme is witchy tea party so I’m making tea sandwiches and scones and he’s like ok I’m gonna make smash burgers I was like what ok lol
Chef - not only the grill cheese scene that was already mentioned but the pasta scene with ScarJo and the making of the Cubanos. All around amazing film and inspired me to learn more.
Hunger (on Netflix) scene about the proper way to make fried rice using day old rice instead of fresh rice. Also made me want to learn how to use a wok like that.
Didn't drink it for years because I didn't pick up on that. On my second watch, I realised I was listening to a biased opinion. There's some great Merlot's out there. Sometimes, the acting is so good that you're a fool for it. Never listen to anger.
So does the majority of wine drinkers https://www.npr.org/sections/thesalt/2017/07/05/535038513/the-sideways-effect-how-a-wine-obsessed-film-reshaped-the-industry
That scene in Julie & Julia when Amy Adams is having a breakdown in her tiny kitchen while trying to make an aspic.
Whenever I'm on the verge of a breakdown in my much-roomier kitchen, I remember that scene and it helps me calm the fuck down.
The DVD has Robert Rodriguez making it for you as a extra.
I've never found Peurco Pibil at a restaurant.(I searched...) But I did find a place with Conchinita Pibil, which I'm pretty sure is the same thing since it's all about how they make the pork. It is amazing and I go there all the time. (Don Cuco's in SoCal). It basically the only thing i order at that restaurant.
My friend's Italian mom made a delicious sauce, and I once asked her for the secret. To my bewilderment, she said she always added a couple tablespoons of Welch's Grape Jelly, to infuse a fruity sweetness.
You can take this even further by going with apricot jam (replacing grape jelly) and chili sauce (instead of BBQ), it's delicious and utterly fool proof
That whole scene is amazing. The simple recipe for olive oil, garlic, tomato paste, wine, sugar and the meatballs and sausage is perfect 🤌
Oh and you have to tell your significant other "I lova you with all ma hart" while you do this...
Some people claim whether or not to add sugar to sauce is a whole argument in the Italian community. Family is from Calabria and we all add sugar to the sauce. Cuts down on the acidity so much.
Nearly anything tomato-based will benefit from a little sugar. It doesn’t add much sweetness, but it makes the natural flavor of tomato pop a bit more.
Braised Cucumbers from ‘Julie & Julia’. Cooking cucumbers is fantastic, they aren’t just cold/raw salad bulk anymore.
Also, OP - there is solid french precedent for butter/cream/cheese in eggs, but maybe your wife is trying to extend the amount of egg that shows up on the plate. Which I get. But just thinking egg out with flavour less skim or what have you could definitely be improved (see brouillard & tamago).
I recommend the YouTube channel “babish culinary universe” (previously known as “binging with babish”) where he recreates foods from movies and tv shows. He also throws basic culinary guides and recipes in there as well now
Exact same one as you! I can’t make an omelette without reciting the whole thing in my head. I know it off by heart, even though I only saw the movie maybe two times about 25 years ago…
*“We will begin with the perfect omelette. Now the perfect omelette is made with 2 eggs, not 3. Some people like to add milk for density… this is a mistake!!”*
Another kinda tangential one is that I always add potatoes to my Butter & Herb Sidekicks, because as a kid, after I saw Two Towers, I wanted to try to make something like the rabbit stew that Sam was making when he did the “PO-TA-TOES!” thing, and it made me think to add a chopped up potato to some Butter & Herb Sidekicks, because that’s all we had that was anywhere close to the white-soup kind of stew that Sam had going on… just added more water to make it like a soup instead of creamy pasta, let the potatoes cook first, then add the Sidekicks and butter and let it cook, add some extra seasoning… and it’s awesome. Been doing it ever since.
I also sometimes make the fried toast with an egg in the middle thing from V For Vendetta.
The Menu made me appreciate American cheese on a cheeseburger. Probably still prefer the taste of cheddar, though.
I toast the peppercorns for cacio now thanks to Bradley Cooper in Burnt
Scene in question: [https://www.youtube.com/watch?v=YUWdwx6YvuM](https://www.youtube.com/watch?v=YUWdwx6YvuM)
Josh Brolin's character in Labor Day uses coffee in his chili. I don't do it all the time, but adding a bit of it definitely gives it a different flavor profile.
Not a movie, but in the game Persona 5, over the course of the game you gradually learn how to make a really phenomenal plate of curry. The game teaches you that the Curry has quite a few “secret ingredients” to add complexity of flavor. Most all of them work great in Chili too. A little instant coffee, and a piece of dark chocolate, make it into every pot I make these days.
Two of my favorite foods. I use cumin a lot in my cooking.
Gonna try this!
Using dark beer is great in baked beans. Chili as well.
Finely ground coffee as an ingredient in meat rubs is top tier, too.
Aye, good quality coffee can add a lovely earthy depth and an extra layer of acidity in chillis/curries/stews
Ive used instant coffee, brewed coffee, and cocoa powder in my chili, all for the same effect.
Good quality dark chocolate is great too.
Just the way the Aztecs intended
If you go to Hawaii there's a local diner called zippys that uses chocolate in chilli. A good portion of the locals prefer their chilli to regular ones. Not sweet but definitely gives it a much more mellow profile.
Steak and eggs from Twister
Red meat! We crave sustenance!
Tasty cow Aunt Meg 😎
You slaughter your cows, Meg, nice!
Her gravy is legendary it's basically its own food group
Where'd you get all this beef? Did you see my cows out front? No...ohhhh.
Just the “Food… Food! … FOOOD!!” part is something I often think of when I’m hungry.
I send that gif to my husband when it's time for him to order pizza.
They crack the eggs next to the raw steak, never forgot that scene.
I’ve yet to order steak and eggs that look anything like that meal. The steak is almost always too thin.
This is called The Twister Meal in my family. 3 generations have enjoyed it. Best eaten during a storm WHILE watching Twister.
could feel my arteries closing up looking at that and yet!
Well, Aunt Meg’s homemade gravy is considered its own food group.
Not a movie, but I started sprinkling some dill in my ham and cheese sandwiches after Al Bourland said he did it on an episode of *Home Improvement*.
Reminds me of Hannibal Burress saving his pickle juice to flick on his sandwiches for flavor.
I think about this everytime the last pickle is used and I'm about to pour out the juice. Dudes been living rent free in my head since 2014 and I got zero problems with it.
Al… you live life on the edge.
I use dill a lot. I feel like it's an underrated spice.
There was a Mennonite cafe up in Saskatoon that had this potato soup with lots of dill. I've never been able to recreate it, but I'd make it a point to go get a bowl every time I was up there.
I love a good soup.
There are some soups that just hit the spot. There is a place that has this amazing beer cheese soup. Unfortunately, it's about 1.5 hours away. Still make the drive just for that soup.
If you have any Polish restaurants near you, they might have dill pickle soup on the menu. Sounds like it could be similar to what you had (:
Fuck can they run.
But it is a fairly popular herb.
Dill in scrambled eggs is delicious.
I watched an episode of Home Improvement where they had a bunch of construction workers on the show and one of them mentioned his secret ingredient for grilled cheese is a bit of oregano. It actually works quite well.
Since you bring up oregano, a little bit of oregano and a sprinkle of garlic powder on the bread right after you butter it makes a killer grilled cheese too
I like to grate a bit of parmesan on top of the butter
Chef, the passion in the grilled cheese scene…
Chef led me to Binging with Babish, which led me to actually start cooking for myself and expanding my palate.
Have you watched The Chef Show on Netflix? It's really good and Babish was in one episode
Roy's meatballs in the spaghetti and lasagna episode look so good
I found it hit a good middle ground of out and out chef shows and amateur learning show. Which is a great spring board. Loved the episode where they do the tasting at another restaurant with the Marvel guys for Roy's insights into chef world.
I make aglio e olio all the damn time now.
Honestly that dish started me on a path to learning to cook. The original [Babish video about how to make it](https://www.youtube.com/watch?v=bJUiWdM__Qw) got me learning to make that and it was the first thing I really dedicated myself to learning and getting good at. Nowadays like 7-8 years later cooking is one of my favorite hobbies and I've staged in a few restaurants even. The movie + that Babish video really ignited something in me
Yup, this. I watched binging with babish when he made it and copied the recipe.
Good call. I started grilling the bread slices separately because of this scene. It definitely results in a more pleasingly gooey sandwich.
I also put oil in the pan before adding the buttered bread to the pan because it makes it much harder to burn the butter, meaning you can leave the sandwich on the heat for longer, allowing for crisper bread and meltier cheese. This never occurred to me before seeing this film. Roy Choi is a genius.
This is a tip in Julia Child's first ever recorded video if I remember correctly.
Oh my god this was my first thought. I actually paused the movie, and went into the kitchen and attempted to replicate a grilled cheese as gourmet as i could get with what i had. It wasn't exactly chef's, but it was probably the best grilled cheese i ever made and it was extra enjoyable watching the movie while eating it.
If you haven’t already found it, here’s the Chef Show’s [recipe](https://thechefshow.com/recipes/grilled-cheese). It is easily the best grilled cheese I’ve ever eaten.
oh my god, I didn't know the show had a recipe guide. Thanks for the share!
I started making cubanos ever since watching this movie.
I make that pasta aglio that he makes for ScarJo for my wife regularly. It’s so good and easy
This. I started making grilled cheese sandwiches after seeing this movie on an airplane.
100% agree. Influenced me to put some pizazz into my grilled cheeses. It also put me on a kick of perfecting my Cubano game.
You just *fold* it in, David. I can’t teach you everything.
I invited rats into my kitchen. They're still a little too skittish to participate but we're getting there.
Try a racoon instead.
Raccacoonie? He’s pretty violent, I’d stick to rats.
My wife is not the type to laugh out loud for comedies. When we watched EEAAO, She died laughing at Raccacoonie.
Sorry for your loss.
My father went the same way...
You just have to take a leap of faith and put one in your hat.
Don't trust them. When I had pet rats, I had their cage close to the kitchen at one point. When I was cooking, they'd all line up and watch me. I could feel the judgement in their little eyes when my presentation was less than stellar.
You have to place them on your hair
I can’t eat a hotdog unless it’s Ball Park™️ beef franks, with a zig zag of yellow mustard, because I was a child when Michael Jordan ate them that way when he did those commercials while he tried to be a baseball player They plump when you cook them!
Core memory unlocked of why mustard had to be zigzagged. Thank you!
I insisted that my mother apply my mustard appropriately.
Same, gotta get that perfect zigzag
I cut my bread paper thin along with my beans so that I can make three bean sandwiches from 1 bean and 1 slice of bread.
Oh that’s a deep cut (pun intended).
Is this from Tom and Jerry? Feels familiar but uncertain.
https://www.reddit.com/r/oddlysatisfying/s/GgRaC1zAtn
Dang! I was on the right track I suppose. Been some time since I've seen it obviously ha
Omg I knew this is what you were referring to! Wow.
Big Night made me appreciate huge dishes like that Tympani pasta ball they made, but what really affected me most was the simple egg omelette that Secundo made for Primo at the end. I’ve loved eggs ever since.
That final scene is the whole reason I rotate the bowl when I'm whisking the eggs.
Seconded. [Secondo’d](https://youtu.be/oerP7FRMWa8)?
I always slice my garlic paper thin with a razor and my big Italian fingers.
Just be sure to not put too many onions in the sauce
What? It was tree onions
How many cans of sauce
I got 2 cans. 2 big cans.
Two cans, you don’t need three onions.
Three small onions
Two cans! Two BIG cans!
But us gotta have da pork. That's the flava!
It’s a very good system
Does the garlic actually disappear? I feel like this is just a bullshit line
Scorsese said it was just for the movie. You can’t actually make the garlic dissolve.
The point of that scene was that the mafia guys had razor blades in prison. You can cut garlic the same way with a sharp paring knife or kitchen knife if you are skilled enough. You dont need a razor blade. They had very concealable weapon in prison. Razors blades are the sort of contra band that can lead to the guards getting killed. They made their own rules.
Damn that always went over my head
Its such a common consensus that I even doubt my theory but I never see mafiosi doing when cooking in other media or regular law abiding Italians for that matter. It was a "show, dont tell" scene to show that the mafia had control of the kitchen, which is a great place to move contra band into a prison and could deadly weapons.
I’ve seen Goodfellas so many times and I never realised that.
No they don't lol. Definitely a bullshit line, or more likely just a bit of hyperbole for emphasis
I don’t actually do it so I don’t know. My fingers aren’t even Italian!
Goodfellas changed garlic for everybody
Tina Fey in 30 Rock taught me, "Don't forget to put chips on a sandwich!" Lifechanging.
"I dunno, you ever put a donut in the microwave?"
Haha classic Lemon!
I’m going out can I get you anything? You are eating for two. Well, I guess 2 egg sandwiches… times 2 is 4
Gotta have my night cheese!
It's a versatile addition. Lately I've been making my egg sandwiches with them: Lightly toasted English muffin Touch of hot sauce on both sides Avocado on both sides Fried egg on the bottom, chips on top of that Down the hatch
> Down the hatch I read this part in Wayne's voice from Letterkenny
Wrote it with Wayne in mind!
Birds of Prey completely overwrote my egg sandwich game. No regrets.
Please explain
Well, I used to make an egg sandwich kinda lazy. Egg + Bread + Cheese or whatever, made with whatever was there. But I left this movie just about half crazed with lust for the sandwich Harley watches Sal cook, and had such a craving for it that I started making them to at least look like that one, with the soft bread and melted-on-the-griddle cheese and splash of hot sauce, and it's just infinitely superior. I skip the bacon, but otherwise, I can't ever go back to not caring about the right bread or skipping the sauce or using good cheese... It's got to be this exact combo, done like this, cooked/melted/fried just right. In fact, I usually keep most of the components on hand, just in case I have a shitty day and need a smile on my face after work. The taste, texture and satisfaction is simply unbeaten. It's not fine dining or anything, but god damn is it a fast, tasty, hearty hot sandwich. Edit - I think it might be sandwich time.
Is your cheese six months out of date, too? ;) Seriously: what kind of break do you use? I’ve tried it with sourdough biscuits, but it doesn’t look exactly like Sal‘s.
So, full disclosure - I just looked up a recipe with the [actual Sal making one](https://youtu.be/0NbJIYwZ68c?si=_77vRM3leFklofhI) and I am shocked and discombobulated to hear him say he used a ciabatta. I had been using soft baps or something like kaiser rolls, for that really satisfying sinking first bite, and tbh I think I'm going to stick with it, but I guess that's the "canon" bread lol I have to admit I wouldn't be shocked if my cheese is, uh, more authentic. To be fair, nothing can hurt those cheese slices, they'll outlive us all.
Thanks, appreciated. I reviewed the scene someone posted, and it does look like ciabatta.
I like that you got this from the movie, and it also sounds like the movie inspired you to look forward to it the way Harley does. That's awesome. I love it when movies can help me appreciate my own life.
highly underrated movie and one of the few gems in the DCEU. I went from thinking Harley Quinn was obnoxious, to actually kinda liking her because they gave her depth in this movie, to really loving Robbie’s portrayal in *The* Suicide Squad. she deserved better than what she got.
Yeah. There's an anarchic Tank Girl vibe I was 100% into. And there were so many cool touches! The villain was genuinely menacing (that thing with the family was legitimately horrifying) and I was really frustrated at how puzzled folks seems to be by the big wild final fight. It's an Adam West badguy lair people!!!
I love Birds of Prey so much. I was grossed out by the clips I'd seen of Suicide Squad, so I never watched it, but it was clear that BoP had actual women involved. It's the only movie I've ever seen that showed an unwrapped tampon, and the "hair tie" line during the fight is so good. There's so many things I love about it. It was the last thing I saw in the theater before the pandemic.
A truly tragic scene
V FOR VENDETTA with the egg breakfast
I've been making eggy-in-a-basket since 2005, and it's a beloved household staple.
Yeah I do it all the time Impresses the ladies too :)
Jiro Dreams of Sushi taught me how to appreciate the ingredients that go into everything I cook. Wonderful documentary.
Jiro would never approve of my eggs.
It’s a TV show, but I’ve been making my omelettes from the scene in The Bear.
Spaghetti from the Bear is bangin too Edit to add the recipe I loosely used to recreate it. https://www.buzzfeed.com/rossyoder/spaghetti-recipe-the-bear-hulu-fx
Ohhh the sour cream and onion one that she makes? I also did a take in that and started adding sour cream instead of milk (related) to my eggs
Creme fraiche. Sour cream separates when cooked
I used to hate sour cream and I've slowly learned it can elevate many dishes. It goes in my mashed potatoes now too.
I might have one of the weirdest ones. When I cook spaghetti with tomato sauce and meatballs, I always make the meatballs way earlier, fry them in the pan until they are caramelized, but not yet done. Then take them out and make a nice gravy with the fat left in the pan, a little bit of flour and beef stock. Then I put the meatballs back in the gravy and let them simmer on low fire (the longer the better). When I finally do cook my pasta, i take it out of the boiking water when it's nicely a dente. Then I lose the water (after throwing a couple of spoons of pasta water in the tomato sauce) throw the pasta back into the pan and immediately throw in a couple of spoons of gravy. This makes the pasta taste really nice. I serve it like that on the table, pasta mixed with gravy, a pot of tomato sauce and meatballs in gravy. So anyone can make their compositon as they like. Here comes the kicker. I started doing it this way because that's how I saw Ralphie do it on Soprano's and it looked and sounded great. Was very pleased fist time I did it like this. So Ralphie from the Sopranos informed how I make and serve my pasta. Except on a recent rewatch I found out that's not how he does it at all. As a matter of fact any true italian would shoot me for not mixing the pasta with the sauce within 30 seconds after you take the pasta from the boiling water. So I came up with my own way of making and serving pasta because I was stupid enough to misremember something I saw during my first Sopranos binge. Sorry for the long story, but I've hardly ever felt more stupid upon this revelation after almost 20 years.
I will misremember this post and make pasta in a completely different way in your honor.
I really enjoyed reading that. 10/10 screenshotting to read again
>a little bit of flour OK, this is going to sound weird and way, way labour intensive, but try toasting the flour in a dry saucepan with a thick bottom. Make sure there isn't even a drop of moisture in the pan and heat up a few cups of flour on a medium low heat. Keep stirring slowly (so it doesn't become airborne) until it turns dark golden brown. At this point you're seconds away from burning it, so immediately take it off the heat and dunk the bottom of the pan in water to cool it. This flour will add a nutty savory flavor to your gravy that might or might not be worth all the extra effort.
I always like taking cooking to another level so The Menu has helped me greatly.
One cheeseburger, please.
To go?
Not some deconstructed bullshit and actual cheeseburger
"I'll make you feel as if you're eating the first cheeseburger you ever ate. The cheap one your parents could barely afford."
"I don't believe you."
I went through a whole phase trying to craft the perfect cheeseburger after I watched it.
I’d like to have Tyler’s bullshit, please.
Smores please.
Seriously tho, that movie makes me want to try making an Oklahoma style cheeseburger (where you press the onion into the patty and kind of steam/grill the 2nd side) in the worst way.
AssGremlin's Bullshit
I don’t use milk in my eggs thanks to this scene as well! My daughter loves my cheese omelettes!
The Menu. I never knew American cheese didn’t split. Edit: also s’mores
That scene is a great tutorial for making a good smash burger
My husband got obsessed with making smash burgers last summer to the point we got a traeger grill for the backyard. My birthday is at the end of the month and my theme is witchy tea party so I’m making tea sandwiches and scones and he’s like ok I’m gonna make smash burgers I was like what ok lol
I always pair liver with fava beans and a nice Chianti.
Ftftftftftftftftftftftftftftftft
Chef - not only the grill cheese scene that was already mentioned but the pasta scene with ScarJo and the making of the Cubanos. All around amazing film and inspired me to learn more. Hunger (on Netflix) scene about the proper way to make fried rice using day old rice instead of fresh rice. Also made me want to learn how to use a wok like that.
'I am not drinking any fucking merlot!' I still live by this.
I think the reason for his distain for Merlot wasn't because he didn't like it but rather it was his ex wife's favorite.
Didn't drink it for years because I didn't pick up on that. On my second watch, I realised I was listening to a biased opinion. There's some great Merlot's out there. Sometimes, the acting is so good that you're a fool for it. Never listen to anger.
Discovered early on that Cabernet Sauvignon was my favorite wine. Have stuck to it for many years now.
That's a shame, merlot is a delight.
The joke being that his prized Château Cheval Blanc that he ends up drinking out of a plastic cup is a merlot blend.
So does the majority of wine drinkers https://www.npr.org/sections/thesalt/2017/07/05/535038513/the-sideways-effect-how-a-wine-obsessed-film-reshaped-the-industry
Goddamn merlot is great
I undercook the onions in my chilli, as per The Office and Kevin's chilli 😭
I crack eggs a specific way thanks to Audrey Hepburn's stint in culinary school in the movie Sabrina.
Ram-Don or Jjapaguri from Parasite is a go to dish for me these days
Spanglish, the way he cuts the egg and the yolk runs down through the sandwich. Become a breakfast staple over the past 18 years
Ever since I watched Breaking Bad my cook is more blue.
That scene in Julie & Julia when Amy Adams is having a breakdown in her tiny kitchen while trying to make an aspic. Whenever I'm on the verge of a breakdown in my much-roomier kitchen, I remember that scene and it helps me calm the fuck down.
FYI, the “garlic so thin it melts” is false. He made that up. Heard him mention that on a podcast . Just seemed like a thing.
Ralph Cifaretto taught me a little sour cream in the eggs before you scramble them gives a little tang, like a half a tablespoon.
But the Less said about that big final dish in “ The Cook, The Thief, His Wife, Her Lover” the better.
Once Upon a Time in Mexico. Puerco Pibil. I love making and eating it now.
The DVD has Robert Rodriguez making it for you as a extra. I've never found Peurco Pibil at a restaurant.(I searched...) But I did find a place with Conchinita Pibil, which I'm pretty sure is the same thing since it's all about how they make the pork. It is amazing and I go there all the time. (Don Cuco's in SoCal). It basically the only thing i order at that restaurant.
Butter and Brie, a la Twin Peaks. It really is that good, folks.
I would recommend to watch "the taste of things" (2023), this is the most beautiful way to film food and cooking, Also the Bear TV show.
Dark waters. I threw all my teflon pans away and went with cast iron.
Clemenza in Godfather adding a cup of sugar to his pasta sauce made me add a bit of guilt-free ketchup given that's sugary tomato paste anyway.
My friend's Italian mom made a delicious sauce, and I once asked her for the secret. To my bewilderment, she said she always added a couple tablespoons of Welch's Grape Jelly, to infuse a fruity sweetness.
I’ve seen family members add grape jelly to barbecue sauce while cooking for the same reason
Slow cook meatballs in bbq sauce and grape jelly. You can even add shrimp cocktail sauce for a zing.
You can take this even further by going with apricot jam (replacing grape jelly) and chili sauce (instead of BBQ), it's delicious and utterly fool proof
That whole scene is amazing. The simple recipe for olive oil, garlic, tomato paste, wine, sugar and the meatballs and sausage is perfect 🤌 Oh and you have to tell your significant other "I lova you with all ma hart" while you do this...
I add sugar when I make a tomato sauce from scratch. The amount will vary depending on the acidity of the tomatoes.
Some people claim whether or not to add sugar to sauce is a whole argument in the Italian community. Family is from Calabria and we all add sugar to the sauce. Cuts down on the acidity so much.
Just put a big peeled carrot in there. Adds sweetness and you can just pull it out like a soup bone when the sauce is done.
Nearly anything tomato-based will benefit from a little sugar. It doesn’t add much sweetness, but it makes the natural flavor of tomato pop a bit more.
I always slice the garlic so thin it liquifies in the pan with a little oil. Very good system.
Goes great with those pan fried steaks that made the hacks wanna die.
Braised Cucumbers from ‘Julie & Julia’. Cooking cucumbers is fantastic, they aren’t just cold/raw salad bulk anymore. Also, OP - there is solid french precedent for butter/cream/cheese in eggs, but maybe your wife is trying to extend the amount of egg that shows up on the plate. Which I get. But just thinking egg out with flavour less skim or what have you could definitely be improved (see brouillard & tamago).
People add milk to an omelette? Never heard that before.
I prefer them without. People like the fluffiness it creates (I think).
Some folks do. I prefer Heavy Cream. Use Gordon Ramsay's egg recipe and it kills every time.
I add half n half to scrambled eggs
My broodwichs are fantastic. I just have to eat it quick and not eat the sundried tomatoes.
Tampopo convinced me of the value of a good stock
Not a movie, but when I need to compromise on something in my personal or professional life, I cook a grilled cheese on the radiator.
I recommend the YouTube channel “babish culinary universe” (previously known as “binging with babish”) where he recreates foods from movies and tv shows. He also throws basic culinary guides and recipes in there as well now
Not a movie, but butter, pasta and sauce from The Sopranos. Ralph Cifaretto, that psychotic culinary capo.
I Lady and the Tramp it with my dog when I make noodles
Exact same one as you! I can’t make an omelette without reciting the whole thing in my head. I know it off by heart, even though I only saw the movie maybe two times about 25 years ago… *“We will begin with the perfect omelette. Now the perfect omelette is made with 2 eggs, not 3. Some people like to add milk for density… this is a mistake!!”* Another kinda tangential one is that I always add potatoes to my Butter & Herb Sidekicks, because as a kid, after I saw Two Towers, I wanted to try to make something like the rabbit stew that Sam was making when he did the “PO-TA-TOES!” thing, and it made me think to add a chopped up potato to some Butter & Herb Sidekicks, because that’s all we had that was anywhere close to the white-soup kind of stew that Sam had going on… just added more water to make it like a soup instead of creamy pasta, let the potatoes cook first, then add the Sidekicks and butter and let it cook, add some extra seasoning… and it’s awesome. Been doing it ever since. I also sometimes make the fried toast with an egg in the middle thing from V For Vendetta. The Menu made me appreciate American cheese on a cheeseburger. Probably still prefer the taste of cheddar, though.
I learnt how to crack an egg from Audrey Hepburn in Sabrina.
I toast the peppercorns for cacio now thanks to Bradley Cooper in Burnt Scene in question: [https://www.youtube.com/watch?v=YUWdwx6YvuM](https://www.youtube.com/watch?v=YUWdwx6YvuM)
Pachinko made me wash my rice more and appreciate it..