Joshua Sharkey (20:38.264)I hate the baskets that they do, by the way. They're like, come on, this is just.
Julie White (20:41.698)I know sometimes it's so silly, but I was so afraid that they were going to put a whole chicken in there and I would need to, I would have to break down a chicken in a really fast way. Yeah. So.
Joshua Sharkey (20:48.426)you have to break it down.
Joshua Sharkey (20:53.208)Was that like, was there anything like, was that like-
Julie White (20:55.726)It was all stuff that was for dummies, you know, because it was all celebrities. was all, you know, comedic actors or something they called it or something. That guy, Ron Funces was, he was very funny. It was like crab, pepada, peppers, arepa, that kind of like a thick tortilla, right?
Joshua Sharkey (21:08.792)What did you-
Joshua Sharkey (21:16.238)hot ones or
Julie White (21:23.382)And I don't know, something else. So I just like threw together a little crab salad and cut that arepa into little strips and deep fried it. So that kind of went on the top crunchy and you know, whatever. So I made it through that round. then, excuse me. then I got a big, beautiful steak and I had watched, my God, chef's table.
which is a whole different kind of show that we haven't even talked about that is just a reverent, you know, sort of, ooh, look at Renee Redzepi. And we watched like three episodes about Renee Redzepi, know, scraping moss off the bottom of a rock or something, and then cooking it up with like a puree of ants.
Joshua Sharkey (22:14.99)I don't want to go on a tangent, I think we need to for a minute because Chef's Table is a beautiful show. Gorgeous. he is so talented. The production is just incredible. Beautiful. But I always think it would be funny, and this is like, the food of every single one of those chefs is incredible, but like the production is so good. It's so beautiful. They make that chef look like a genius no matter what. Totally. And most of them are, or maybe all of them are. Yeah. But it would be funny if you did the same thing with like a plumber, electricity.
Julie White (22:44.014)You know what saying?
Joshua Sharkey (22:45.408)Like it's so well produced. There's like the background music and it's like here's how I choose my rebar and my I don't think they use rebar pipes PVC. I create my own.
Julie White (22:54.766)They show like a line cook at McDonald's
Joshua Sharkey (23:01.422)Yeah, well, I don't think they have line cook.
Julie White (23:03.798)I guess they don't. It's all automated. no, it's like Star Trek. It's like the food replicator now.
Joshua Sharkey (23:05.39)Yeah, yeah, they probably
Joshua Sharkey (23:09.442)But it is, like they do such a good job of, I mean you're not on Chef Table unless you're an incredible chef, but they do such a good job of just making you and your brain look amazing. It reminds me of Art Culinaire on TV.
Julie White (23:21.782)All your stuff.
Julie White (23:27.726)Yes. Or remember like the difference between Bon Appetit magazine and Gourmet magazine. Oh, God. I just had a flashback. My parents must have taken Gourmet magazine because I remember reading, I remember looking through Gourmet magazine when I was a mere child. I was fascinated with it. So I guess I've always been kind of fascinated. But anyway, when my chopped basket came in, there was a steak in it. They had done a
chef's table about, what's his name? Magnus? Magnus Andreessen or something. He's another one that's kind of like wandering around up in the North somewhere. And he cooked old dairy cows. was the whole episode. Instead of eating the fat and steer or something.
Joshua Sharkey (24:02.094)the
Julie White (24:23.202)They waited till a dairy cow had gotten to where she didn't make milk anymore. And then that was it. But now you've got an old cow and you've got to really work with it for it to be delicious. Right. So he aged it and David Gelb and the chef's table people showed that happening, you know, in time elapsed photography. And then he took that little steak and put it in a, like a iron skillet with
tons of really hot, and put it down in there and then kept moving it so that it got like a hard kind of a sear crust on both sides. Do that and then pop it in the oven and finish it in the oven.
Joshua Sharkey (24:53.826)Yeah, there's a re-
Joshua Sharkey (25:07.843)You did that? Yes, I did call that arousée by the way. What's it called? Arousée. You like get butter, usually shallots, garlic, and you baste it with a spoon.
Julie White (25:15.768)I aerosate the shit out of it.
Joshua Sharkey (25:18.734)That's amazing, you did that. What kind of mistake was it?
Julie White (25:21.474)was just a big, beautiful steak that you would never see in a grocery store. You know, it was like the chopped kitchen stuff, but they had also put, they put some Brussels sprouts. So I just made like a hash out of those and some weird ingredient, like a hash brown or, know, something I can't remember, but I also put, you know, some good bacon in there and made a little Brussels sprout thing. So that's delicious. And then those fucks gave me a marshmallow.
Joshua Sharkey (25:52.033)With the steak?
Julie White (25:52.92)Yes, in the basket. And that marshmallow.
I was like, shit, what is this? I mean, it's just sugar and like, I can just melt it and use it as sugar on something. And I thought maybe I could make, I used to love like steak a poivre. Like maybe I could make, I mean, I've never made kind of a sauce like that. Why did I think I could do that? I don't know. So I just made some kind of horrible sauce that was.
Joshua Sharkey (26:28.498)with melted marshmallow.
Julie White (26:29.974)Yeah. Very little of it, but the steak, they were all like, wait a minute, this is the best steak I've ever had. It came out absolutely perfect. My Brussels sprouts were perfect, but that sauce was not. I went, made it through cause somebody else was really screwed up. So I made it through and then I had to make a dessert. And I think I had like maybe some dough in a can or something like that.
Joshua Sharkey (26:43.963)Did they cut you because of the sauce?
Julie White (26:59.858)and I don't know, some strawberries or something. But what I made was kind of like a Mexican spicy chocolate, like an empanada. And then I could have just nicely cut that strawberry up and put it on the top. That would have been fine. But what dismiss, I've watched way too many cooking shows to say, I'm going to make a gastrique out of this strawberry. And some other shit that I've found over in that.
Why did I do that? I should have just mixed it with Mars Capone cheese, because that's what seems to be
Joshua Sharkey (27:36.782)You should have been a gas streak with the marshmallow actually. That would have been good.
Julie White (27:39.596)The marshmallow was in the previous basket. You're not allowed to save things out of one basket for the next basket. So I got cut at the bitter end and some kid that was on a sitcom that, I don't know where he is, but he won. And he's used Worcestershire sauce, which I'm sorry, that felt like cheating. You didn't make that.
Joshua Sharkey (28:03.342)Alright, so we got we got
Julie White (28:05.72)So, chopped as people cooking, but we were talking about just then these shows about, that are kind of like travel logs. And maybe that was Anne Bourdain that started.
Joshua Sharkey (28:17.42)Yeah, so you have educate. What is that bird? That big one with the red head. Yeah. Wow. And there's so many, like, I don't know, all these birds.
Julie White (28:20.588)That's a woodpecker, a red-headed woodpecker.
Julie White (28:27.31)Yesterday then a hawk came and sat in the tree. So maybe all the bird feeder in the birds are actually all
Joshua Sharkey (28:34.584)little tiny elephant. There's so many.
Julie White (28:36.812)That's a gold finch.
Joshua Sharkey (28:38.638)Man, I want to get into some of the other types of shows and I also want to hear your thoughts on, cause you're really into these shows. So there's like the educational stuff and then there's the competition and then there's like this travel. This is like the Andrew Zimmer and the Anthony Bourdain.
Julie White (28:48.354)So we have-
Julie White (28:56.556)the travelogues.
Julie White (29:01.518)I mean, Bourdain, great writer, troubled human being, right? So watching his show, there was always kind of that element of like danger, like, is he bummed out or is he gonna sleep with that girl or, you know, what's going on? But then you take another guy who is also a really great writer, Phil Rosenthal, but what he writes is sitcoms. He's always written comedy and...
His outlook on life is just very joyful and a completely different life from Bourdain. So his show, Somebody Feed Phil, which he has given the best sitcom intro song, a happy hungry man, chicken and lamb, somebody feed phil.
It feels like it should be like the theme song to the Jeffersons or something. I think that that's what he was doing. He was doing an homage to that. And I mean, his show is... I thought at first I was like, what the fuck? Like with this guy, is this a real person or is he insane? But within, like I kept watching it because he was eating cool stuff and going to cool places. And by like episode four, I was so in love with him and I was so mad.
Joshua Sharkey (30:07.182)Didn't he?
Julie White (30:26.99)that the show runner on shows that I did was not him. I would have loved to do a sitcom with that guy. He's delightful. Oh my God, sitcom is the best job ever. It's so, if you get on a good one, it's just the happiest place to go to work and you barely work at all.
Joshua Sharkey (30:36.536)Yeah. What a great job too,
Julie White (30:51.86)I do like table read on Monday, then go play golf. Rehearse in the morning on Tuesday, then go see a movie. Work a little to rehearse on Wednesday, do a run through for the network. Go hit a bucket of balls. And then you actually worked on Thursday and Friday. the writers were working hard. Like Phil had the job where he really had to work. Yeah, the writers are the cooks. It's really hard to be a writer.
Joshua Sharkey (31:15.746)Yeah, so the writers are the cooks.
Joshua Sharkey (31:21.294)I mean, but that sh- Having a food show where you travel the world is a pretty good job too.
Julie White (31:26.636)think that looks like the best job in the world. And you notice like other smart actors, if they're able to, they're, we're going to go watch Stanley Tucci eat across Italy. That genius.
Joshua Sharkey (31:39.522)What is your all time favorite of all the genres, all time favorite show? Or top three, if you can pick.
Julie White (31:46.638)Hey, I think what jumps to mind first off is the show when Julia was very elderly and Jacques Pepin came and cooked with her. I think there's only one season of it, but it's like cooking at home with Jacques and Julia and she's so old and kind of has to hold a hand on the counter and they do things in tandem.
Like you see them both cook a hamburger and how they do it differently. You see them both take a chicken apart, both make an omelet, which is just, it's just glorious because they're just geniuses, know? And they've been doing what they do for so long to watch him take apart a duck or a chicken. can't remember which thing he takes apart, but it's just breathtaking. I think it takes him 40 seconds.
Joshua Sharkey (32:22.146)Don't they both make an omelet
Julie White (32:44.94)It's unbelievable. And you know, they're patting and doing, and it's so much fun to watch. do a, like, it's so, it's just the simplest stuff. Maybe a salad nicoise they make, they make an omelet, they make a hamburger.
Joshua Sharkey (32:54.414)And they just love it so much.
Julie White (33:02.488)Burger on burger. Yeah. So,
Joshua Sharkey (33:05.838)It's so simple too, like he doesn't, they don't like fuck around, you know, like they're gonna make it exactly the way it's supposed to be.
Julie White (33:12.258)They get the way and she's mad at him. She doesn't like that hamburger to be big and tall. So she makes her, she kind of like, she sauteed some onions. get some onions like almost to caramelize and then puts that beef in there and cuts them into it as it's cooking. So she's kind of like a chopped meat, but once she gets it, the, you know,
height that she wants it to be, which is thin, it's sort of like a smash burger. Then she lets it sear and flips it so it does work like a patty. And he's got that big thing that I agree with her. can't eat it.
Joshua Sharkey (33:52.696)different. It's like one is like, you know, the kind of steakhouse kind of burger and one's the
Julie White (33:58.094)Smash one's the Wada Burger. So anyway, Jacques and Julia together is, I recommend you watch it, find it and watch it. It's on, you know, it's on prime or something. don't have to pay for it. That as far as, yeah, as far as thing. And I mean, I have been a lover of Top Chef, but I think it's banking show. I think it's British banking show.
Joshua Sharkey (34:11.502)All right.
Julie White (34:26.126)Maybe when I first found it, I just love it. Yeah. But then we talked about that. What is her name? Samin? No Swarovski? Fat, salt, heat acid, has the same. It's not a David Gelb show, was it? Did he do it?
Joshua Sharkey (34:29.546)yeah, I remember you talking about it.
Joshua Sharkey (34:35.756)Yeah.
Joshua Sharkey (34:42.414)I don't
Julie White (34:44.675)Had that look, it had the look of Shao-
Joshua Sharkey (34:47.148)No, it was a Netflix show, wasn't it? Netflix. Netflix really like, you know, was all, was everything was Food Network and then Food Network created the cooking channel, Bruce.L was responsible for that. And there was, those were the networks. But I feel like Netflix has a ton of food stuff.
Julie White (35:03.962)They do. They have a lot of food stuff. But her show was like, I felt it was like chef, it was like chef's table because you were learning about a chef and seeing her skills and everything. But she was also showing you how to do stuff. feel like she makes a real good chicken. There are so many shows telling you how to cook a chicken. It's crazy.
Joshua Sharkey (35:22.51)She does.
Joshua Sharkey (35:27.118)Probably my favorite, just like entertainment is Follow That Food by Gordon Elliott, which I can't find it.
Julie White (35:31.776)Which dang, I don't think I ever saw.
Joshua Sharkey (35:34.254)I'm to see if I can find like you can't like Google that to try to find episodes cuz I want to send you one and I can't but I'm gonna see if I can find episodes of it cuz it's I love that I just love that style and Gordon Elliott's awesome. I thought it was I thought it might have been I thought it was Food Network cuz he remember he did that show Lifestyles of Rich and Famous? Yes! And then he did this food show which was like it was you he like like I'm saying he like would follow balsamic vinegar from Modena
Julie White (35:45.026)what's idea
Joshua Sharkey (36:02.744)to the restaurant in Modena, to Danielle in New York, to this other restaurant. So good. But I also think, I mean, you've got to say what you will about the guy, like, Multimario was fucking good show. I mean, the food was just so good. Like, he made really, really good food. And the format worked really well.
Julie White (36:23.532)He was a great cook and also, you know, I mean, like they had that whole TV show in the mornings with the girl who, Carla Hall and Mario and, Michael Simon, who was one of the iron chefs for a while there. I had his stuff and I went to his restaurant and.
Joshua Sharkey (36:34.704)yeah, that's
Joshua Sharkey (36:39.278)Yeah, yeah, I forgot about
Julie White (36:49.586)And there was a second one. man, he made it. a, served you a big bone with just the marrow, like a split bone.
Joshua Sharkey (36:57.838)Yeah, he, he's, you know, before Bourdain put out Kitchen Confidential, I think it was before, Michael Ruhman wrote a book called The Soul of a Chef. And that's when I first learned about Michael Simon, because they were talking about sort of the master chef exam and his sort of like plight going through that. And so he's been, I mean, he's been... What? Well, it's just like, was a, it's a very tough exam to pass and things like that. But that was the first time I ever heard of Michael Simon. Yeah.
Julie White (37:15.799)Did he have trouble with?
Julie White (37:24.058)The first time I heard of him was on, but of course I'm not a chef, I'm just an actor. I've never even gotten to play a chef. So irritating. Although I did audition to play Julia Child in the series that was recently, I think that was a Netflix series as well. don't know, was a British woman who played her, but David Hyde Pierce played Paul Childs.
Joshua Sharkey (37:35.5)Yeah, well, you see, you know, just don't worry
Julie White (37:52.012)Bibi Neuwirth plays Simone Beck, think. But anyway, I went in there and cooked an omelet.
Joshua Sharkey (38:00.258)Really? Yes. Was that part of the audition?
Julie White (38:04.75)It's what she was in the sea. it like the amount of trouble she had to go to to get on PBS, you know, to convince them that watching people cook was a thing that you would, that anyone would want to watch. So she went on the, like the book critics show and he was the one who was like, we don't want to have a And she just put up a hot.
Joshua Sharkey (38:06.382)What
Pretty good.
Joshua Sharkey (38:30.295)and cookie.
Julie White (38:34.222)played and it's just a loosely coagulated egg and she could do it in 60 seconds. So he was absolutely charmed as was everyone watching, which I'm sure was like in the hundreds. But that's how she got started. So I don't think there was people.
Joshua Sharkey (39:01.707)Now
Julie White (39:02.112)And just sort of the gender, like it was so weirdly gendered, like that men were.
Joshua Sharkey (39:08.366)It was funny, was all men's shows for a very long time.
Julie White (39:12.748)Yeah, that men were chefs and women were cooks and you know, like how that's all flipped around on its head. I just think we've, we evolved, you know?
Joshua Sharkey (39:24.524)to Sarah Moulton because she was like
Julie White (39:26.734)Sarah was great and she was like your favorite third grade teacher ever. You know, cause she was so pretty and she just was so calm. And I think that the showier chefs kind of took over. mean, we haven't even talked about Flay. Like Bobby Flay was such a, is such a juggernaut.
Joshua Sharkey (39:48.396)Yeah, well, that started with Iron Chef, right? think that was his first show. Yeah, but...
Julie White (39:53.038)But he was already pretty, he was already popular from the, like the restaurant was popular.
Joshua Sharkey (40:00.302)his restaurant is a great mesa grill
Julie White (40:02.498)basic grill was popular and he was such a cute redhead and he was good looking. mean, let's face it in the entertainment world, good looking helps and or just distinctive. Yeah. Like Emeril. I mean, he just had a look. He had a signature. Yeah. That ding dong dong that does diners drive ins and die. What is that guy? But listen, wait, we have to say this.
Joshua Sharkey (40:24.923)yeah, Guy Fieri.
Julie White (40:32.226)During the pandemic, Guy Fieri ran a like helping folks out.
Joshua Sharkey (40:38.51)He's actually a incredible dude. Yeah, and he does a lot.
Julie White (40:40.812)really incredible.
Julie White (40:44.802)The whole look of it, it's just like.
Joshua Sharkey (40:46.894)Yeah, I'm sure that was part of it as well.
Julie White (40:48.994)Food that's just like giant and dripping with cheese.
Joshua Sharkey (40:53.966)It worked for him and clearly it worked in general. I also, I I'm biased because he's a friend and I think he's great, but I think Adam Richman does some awesome stuff too. Yeah. And just because he's so smart. Yeah. I think the man versus food thing would have kind of pigeonholed him a bit where they thought he was... Do you remember man versus food? He would eat like these massive things.
Julie White (41:16.862)that's not something I would watch. All the food shows that you've talked about.
Joshua Sharkey (41:19.316)And and then.
I think Ming-Sai back then had East meets West. love it. And Yang-Kang Cook was really good.
Julie White (41:25.494)And that was also, just never got to see how like cuisine from other, as the world has opened up, you know, I mean, that we become more global in our tastes. used to be like you made Italian food or you made American food.
Joshua Sharkey (41:46.178)I don't even remember what Yan Kang Cook would make. Like how Chinese it was. But that was a good show too. Ming's... Yeah, but he had like fusion to it as well. Yeah. Because his restaurant, Blue Ginger, was kind of like that.
Julie White (41:52.568)size was very Chinese.
Julie White (42:01.65)yeah, blue ginger, my God, yes. I forgot all about that. Hey, honey, when I was a kid growing up in Texas, my best friend in junior high was named Kendall. And I slept over at Kendall's house and her mother took out Lender's bagels from the freezer. And I was like, what? What is this? Like, well, you didn't, you couldn't get a bagel in...
in Texas. there's, you know, bagels on every... Yeah.
Joshua Sharkey (42:32.046)Although, you know, I grew up in and we had Thomas' bagels and... No, I remember Lenders too. Yeah, I don't know. So, I think Ming Tsai was like a new kind of like direction. Yeah. I think Jamie Oliver also had like a... Oh, Jamie Oliver. His show changed things a bit as well.
Julie White (42:36.846)We had lenders
Julie White (42:56.77)Amy Oliver was so great because he took the chefiness out of it. He took all the formality out of it with his little
Joshua Sharkey (43:02.634)Yeah, exactly.
Yeah, and even though he was, he like, he took, he exactly, took, he took all of that out of it. He was just very like, removed all the fluff and...
Julie White (43:12.526)Yeah, and also like all the measurements. Like his cooking is very, because he's not a baker, you know what I mean? So he would just grab a few handfuls of things and throw it in. And I remember he did a smashed potato salad recipe that I was like, my God, that's so easy. And that looked great. He just kind of was messier. And then, but once again, good looking.
Joshua Sharkey (43:34.861)Yeah
Julie White (43:42.154)And then there's Nigella, Nigella Banks, she did measure and also incredibly good looking. Like she was so much fun to watch. She just had such great personality and you just wanted to be with her. In a way, know Garten is the same way. You just kind of want to be with Ina because she just seems great. And I finally, I have met her and she is so
Joshua Sharkey (43:51.915)Yeah,
Joshua Sharkey (44:10.696)I always wonder like is her husband like what's he what's like I do He's so he's always in the background. He's like shows up and goes food ready for him
Julie White (44:14.862)What?
Julie White (44:19.502)You know what, she wrote a book about it. mean, what he mainly did was utterly believe in her and it's reaped rewards. mean, when they met, she was like a.
Joshua Sharkey (44:30.007)Yeah.
Julie White (44:38.894)something like in the White House. it was like, you're a policy, like incredibly smart and wonky. And when she bought the barefoot Contessa, she was like, you know, Jeffrey, think I want to buy that store and become a caterer. He was like, do it.
Joshua Sharkey (44:42.338)NUCLEAR Yeah, that's right. something.
Yeah.
Joshua Sharkey (45:00.386)This show is brought to you by, you guessed it, Meas. Meas helps thousands of restaurants and food service businesses all over the world build profitable menus and scale their business successfully. If you're looking to organize your recipe IP and train your team to put out consistent product every day in less time than ever before, then Meas is just for you. And you can transform all those old Google Docs and Word Docs and PDFs and spreadsheets and Google Sheets into dynamic, actionable recipes in Meas in lightning speed.
Plus, stop all that manual work of processing invoices because Me's will digitize all your purchases automatically. And there's a built-in database of ingredient yields, prep yields, and unit and measure conversions for every ingredient, which means you're going to get laser accurate food costs in a fraction of the time. Visit www.getme's.com. That's G-E-T-M-E-E-Z.com to learn more. And check out the show notes moving forward because we're going to be adding promotions and discount codes so that all of you lovely
and brilliant ease podcast listeners get a sweet deal on me. I mean, that's all you can ask for. That's what you want. I asked you this before and like when we got over here, like how much you think for these shows, like presence, I mean, obviously presence is important because the show, but like that, that the skill of being on camera is important because I think about there's, there's like some insanely talented chefs that
Julie White (46:26.806)are just.
Joshua Sharkey (46:27.79)you know, can't do a show very well. Then there's some talent chefs that do it. think there's a lot, like, Eric O'Pare had a great show, and he crushed it, I think, in his style. So did Ludo, and think Jose Andres does as well. there's a lot that don't. That are very talented.
Julie White (46:42.88)Or that it's just not their jam. know, like some people feel a need to put themselves out and some people are just more introverted. I mean, I don't know. Like there's, and now we were talking about this, that there's so many competition shows because like there's Top Chef, there's Top Chef Australia, Top Chef International, Top Chef da-da-da. And then like All Stars and da-da-da-da. I have seen that there's a character now on
Padma Lakshmi's new show, America's Culinary Cup, which seems to be on almost direct competition with Top Chef, which was her old show. But on America's Culinary Cup, there's a competitor named Buddha Lo. And Buddha won Top Chef. And I also saw him compete in Top Chef International All Stars. And now he's on America's Culinary Cup. He's a real good looking personable guy.
Joshua Sharkey (47:41.198)That's a job now, I guess. Just being on... being on show.
Julie White (47:43.918)Like in a different world, I feel like he would have been given a show. Like to teach us how to cook. Because he's a real outgoing guy. does good. that's what I was going to say. When it's a reality show, he does good in that little interview thing. He's good at the producer's interview. But now he just, I guess, goes around and I don't know if he has a restaurant.
Joshua Sharkey (48:08.494)I'm so curious how all that works. mean, that's your... Oh, who's the girl? Girl and the goat. She did really well. She did great. And her food is so good too.
Julie White (48:16.622)I've eaten at the Girl and the Goat and I've eaten at then her take on the Chinese restaurant, which is so like a kid's fantasy of where the Chinese food you ordered came from.
Joshua Sharkey (48:31.918)took my team there last time, it really, really good. Is it Duck Goat? Is that what it's called? Yeah, that was really good. That was really good.
Julie White (48:40.344)She's still in.
Joshua Sharkey (48:43.01)Business? Yeah, yeah, yeah. They just had their 10 year anniversary. that's awesome. They're crushing it. That's what I mean, is like she was, she was great on the, on the competition show, but a lot of them, you know, you never know. she's, she runs a really great, you know, brush up group and they crush it.
Julie White (48:57.454)And she was a Top Chef winner, right? Real early season. Because I know because I was then shooting something in Chicago. I've described how difficult acting is. So clearly you have a lot of time on your
Joshua Sharkey (49:00.717)Yeah.
Joshua Sharkey (49:09.886)My eight-hour work week.
Julie White (49:13.647)No, at that point I was doing a one hour single camera drama.
Joshua Sharkey (49:21.056)But, hold on, now this is a tangent, but so like sitcoms, you're saying are easy, but like a movie, I always hear with movies, I've like friends that like produce it, you got a show before you're there all day long, you know.
Julie White (49:34.892)Movies and then the things that they film single camera, they take forever. I did another, I guess it's a sitcom with Matthew Perry called Go On. And it was about a grief support group, but it was single camera. So it's filmed like a movie and that's eight people in a circle and you've got to cover every person and the camera can't see the...
It would take forever. It was so long. You start on Monday and like you're called at six in the morning and you work till the day gets pushed and you work till eight at night. So they can't call you before eight the next morning. And then by Wednesday it's 10. And then by Friday we would call it Fraterday.
because you'd be called at two in the afternoon and be driving off the studio with the sun coming up. It was rough. That was hard because I couldn't, I didn't have all that free time to go eat in restaurants. But generally it's all good. It's all good.
Joshua Sharkey (50:47.47)Stop with the food movies.
Julie White (50:48.696)Food movies.
Joshua Sharkey (50:50.478)Because Big Night is like always the one I go to. And Ratatouille, I think, is now a classic. Yeah. But what are your go-tos?
Julie White (50:52.83)Big Nidus
Julie White (51:01.262)I love Big Night, but I wish I Alice and Janney's part. So it's a little bit hard to watch it without being like, dang it. wish I was in. God, talk about a great. Yeah, none of you said.
Joshua Sharkey (51:12.238)When was that, when was Big Night? 1996. Minnie Driver was in it too. Isabella Rossellini was it? Man. Yeah, was great. I was a freshman in high school.
Julie White (51:27.0)There you go. And they were out there too. She was already tootin it up. I think he produced it. I mean, he got that movie made back when you could do such a thing.
Joshua Sharkey (51:36.504)There's Dinner Rush, that was a good one. Me too, I think he's still talented.
Julie White (51:38.734)I love John Favreau. He's so talented. He loves food and food people so much. I love his shows with David Chang. His movie Chef, where the guy gets a really terrible review because he's chefed up his restaurant so much. And so he goes on the road in a food truck to find himself with his kid.
Joshua Sharkey (51:51.182)yeah.
Joshua Sharkey (52:04.342)Yeah. Yeah, yeah. Wasn't Roy Troy in that too? yeah! wait, you know what?
Julie White (52:08.524)Liam Vergara's
Yeah, I think so. They go to Miami and he does all the Cuban stuff. Then they go to Texas and he does barbecues and then ends up back in LA and like he finds himself in his food truck. And I realize it's sort of cliche and like now that everybody had a food truck in movies for about three years there.
Joshua Sharkey (52:22.004)Ew. Yeah.
Joshua Sharkey (52:36.974)You know it wasn't on our list, because we had burnt down there, which I haven't seen yet,
Julie White (52:41.718)like Burnt a lot. Burnt is a Brad Cooper movie with Sienna Miller.
Joshua Sharkey (52:49.046)Yeah, I just, I saw the trailer. was like, this is going to be too... I can't, I can't watch.
Julie White (52:53.784)Right, it may be like a cliche because he's kind of he's kind of a Redzepian guy. And then once again, it's like somebody who, the plot of all of these things is always like, I want to get my Michelin star. Like that's what the bear is all about, the Michelin star.
Joshua Sharkey (53:10.542)We talked about like water for chocolate, which I think is a killer one.
Julie White (53:14.828)And that's the Isabella Allende book. Okay. So when she feels, my God, wait, there is an absolutely horrifying movie. It's one of the best bad movies ever with Sarah Michelle Geller as a chef and there's a magical talking crab in the kitchen. And I remember, but it's the same.
Joshua Sharkey (53:37.998)Wait, what's it called? I feel like I her in-
Julie White (53:42.334)She cooks things, it's the same kind of, like, it's like the completely dumbass version of like water for chocolate. Because when she cooks, like people feel
Joshua Sharkey (53:53.812)Simply irresistible? That's it! It's like the the Gringa version of like Waterford chocolate?
Julie White (53:59.34)Does it have zero log line?
Joshua Sharkey (54:01.262)It it's a romantic comedy starring her as a struggling chef who inherits her mom's restaurant and finds her cooking magically enhanced by a mysterious craft.
Julie White (54:10.318)Mysterious crap!
Joshua Sharkey (54:12.652)Allowing her to infuse her emotions into her food. Yeah, it's like a gringo version of like water for chocolate. Yeah
Julie White (54:18.626)Totally. There's a talking crab. There's a talking crab. Do you know, back in the 90s, they tried to develop a sitcom for Emeril Lagasse. Yeah.
Joshua Sharkey (54:28.664)I remember that. Yeah. was terrible. was like one episode in they couldn't it was like something, you know. What? Yeah.
Julie White (54:33.774)Did they even do? They called me in to audition for his wife. The Bloodsworth Thomassons, the people who had created Designing Women. And I got in there and I was like, because the way it was written, you know, she was kind of like, Emeril, when are you coming home? Emeril, the kids need you to... And I was like, Linda, I don't want to be...
Joshua Sharkey (54:42.062)Yeah.
Joshua Sharkey (54:57.816)I can wait.
Julie White (54:59.15)the something that creates a problem for Emeril. Everybody loves Emeril. Why would I want to stop him from doing the thing that he clearly loves so much? So I talk myself out of the job.
Joshua Sharkey (55:15.776)It's funny though, with parts you take, where you sometimes would take a part where you're I philosophically don't believe that this is right, but I have to do this.
Julie White (55:24.654)I just was, I mean, I think what I was saying to them is rewrite this. Don't put him in this, don't make this a dilemma. Like just find some way for Emeril to get to be Emeril and that it's okay.
Joshua Sharkey (55:29.486)Yeah.
Joshua Sharkey (55:38.51)Yeah, and you know what else? Treme had a bunch of food stuff. that's right. So I remember there was one dinner that like Chang and repair and maybe Calicchio.
Julie White (55:49.74)Yes, because my friend Kim Dickens played the chef, the young chef.
Joshua Sharkey (55:53.632)Yeah, so like they there was this thing that I you know, there's there was the cooking shows that became more like Celebrity Chef more attainment into competition into travel and then shows themselves billions is another one billions has all these cameos from like when a Pizza Napolitana like all these were like shows start having a lot more
Julie White (56:13.002)Well, it's also the sort of the sad fact that, you know, fine dining got super expensive there and got to be kind of like a tech bros sport, you know, to get to eat at per se, to eat at the, have the, what is it called? Amakasi at the place that time Warner said.
Joshua Sharkey (56:34.542)Now I'm getting the American Psycho vibes. Remember Dorcia?
Julie White (56:40.406)my gosh. Like, but it's sort of that thing that you used to, if you saw someone smoking in a show, you knew that was a bad person. And now, you know, succession style rich people eating Ortillon. Doesn't they do that in succession? do.
Joshua Sharkey (56:55.32)Super.
Joshua Sharkey (57:01.582)They do it in billions. billions? I know they do it in billions, they're probably doing some of those shows too.
Julie White (57:05.838)It's like the indicator that you're a douche is that you're willing to have the $700 add-on.
Joshua Sharkey (57:16.622)It's just funny how much it's bled into culture now. When I started cooking, no one knew anything. There was like 15 good restaurants in New York. It was hard to get a job at one of them. And no one knew. Nobody kept up with it. Yeah, none of them had shows. No!
Julie White (57:30.35)Yeah, no
Julie White (57:34.656)sure that this is now like my category. I've there's you put all these pages together and there are very few of these shows. It's fratting back y'all.
Joshua Sharkey (57:47.99)Yeah, this is a 13 page and this isn't even all the shows. There's a lot of fucking cooking shows.
Julie White (57:53.25)There are very few that I haven't, that I haven't seen at least some of it.
Joshua Sharkey (57:57.23)I'm just rattling something. Okay competition shows. Okay. This is competition show faces and judges Oh, these are the people from them. So Ted. Oh Ted Allen. How about he was? was Alan Yeah
Joshua Sharkey (58:15.094)He was a pure eye for straight guys too. Here's the movies we got. So, Tampopo. I don't think I saw Tampopo. Babbit's Feast, like whatever chocolate you drink, man, woman.
Julie White (58:17.752)Yeah, I knew it pretty well.
Julie White (58:23.541)I have not seen
Julie White (58:29.324)And there was one that just came out last year or something.
Joshua Sharkey (58:33.742)Mostly Martha.
Julie White (58:36.122)Mostly Martha. my God. Can we talk about Martha Stewart for just a second? Because I actually watched a little bit of Martha Stewart last night. Apparently there's a thing called the Martha Channel that is just continuously running Martha content. And now that she is so rich that she's lost all touch with reality.
Joshua Sharkey (58:41.038)Let's talk about the door at the store.
Julie White (59:06.008)She did a whole show where she showed us how to plant a maze of trees that she likes to look at with her drone. And she planted one corner of it and it involved about 700 trees. It's going to be the largest maze in the world. And she's building it on her farm down in Bedford. See her.
Joshua Sharkey (59:34.062)Wow.
Julie White (59:35.182)No! No one else is ever gonna-
Joshua Sharkey (59:39.086)That might be the point of that
Julie White (59:41.536)Think of it! And that she wants this! She's in her mid-80s!
Joshua Sharkey (59:45.998)I mean she did have a pretty great comeback. mean she went from you know, oh Did you see the documentary? Yeah, it was great
Julie White (59:51.054)It's amazing.
Julie White (59:54.924)Wasn't it shocking that who brought her down was the same Dick James Comey that went after Hillary five days before the election. And guy have a little problem with the mom. God.
Joshua Sharkey (01:00:05.166)I totally forgot about that. was such a doc.
Dang. yep. I'm seeing it. So there's Adam Richman, Andrew Zimmerman, Stanley Tucci, Phil Rosenthal, Anthony Bourdain, Gordon Ramsay.
Julie White (01:00:20.878)And what do you think about David Chang?
Joshua Sharkey (01:00:22.83)It's funny because we just had an episode a couple episodes ago where a friend of mine was bashing him. I am enamored with the guy. I think, you know, he makes delicious food. He's not like, and he'll be the first to say, he's not like the most technical, like throw him on the line and he'll like, he won't be the greatest cook in the kitchen, but he's an incredible chef. I just think, more than that though, I just think the fact that he just keeps like...
building and compounding on his foundation of food to build all these other things is, mean, frankly, I get depressed sometimes, like, Jesus Christ, all these things he keeps doing, but like, I'm so impressed that like, you know, he takes the thing that worked well for him with food and he starts an R &D lab, awesome. And then he partners with Dave and creates like this, you know, the Sears All thing, and then he creates a magazine.
And then he's got, you know, of a chef. And then he starts getting a lot more into media and sees how that's playing out. he's got, you know, I think he just does an incredible job of taking, you know, leveraging what he has to do more and using it for his platform. So, I mean, there's a lot of people that poo poo on him because of the way that he treated staff back in the day. you know, that's, you know, there's...
Julie White (01:01:39.762)I wasn't aware that had that going on. But know that he's, the things that I've seen about him more recently, that he really talks about, you know, struggling with mental health and keeping himself out of depression's way. And I appreciate that about him. I mean, that Martha is the template. mean, Martha called her place, her company Omnimedia for a reason. You know, she really did recognize that it's all a thing.
is all interconnected.
Joshua Sharkey (01:02:14.03)His new show is great too, I don't if you've seen it. No! It's called David, it's like a, it's live.
Julie White (01:02:16.366)I haven't seen it. Oh yeah, that's kind of like a talk show and a cooking show.
Joshua Sharkey (01:02:21.848)Yeah, he just brings guests on, they sit and it's interesting because it has a similar sort of like style of like the old Multimario where like people would come on and just sit at a bench and watch it, but it's a little bit more interactive.
Julie White (01:02:34.99)I feel like I watched the episode with, maybe the first episode with Nick Kroll. Nick and I did a television show. A caveman. It was called Caveman. It was based on those, you know, like the Geico caveman. Nick was a caveman and he had to be in makeup.
Joshua Sharkey (01:02:38.574)yeah, You know where he had to play. What show?
Joshua Sharkey (01:02:54.958)Yeah, might remember that. Fun fact about Nicole, I, maybe 15 years ago, I cooked, I did a cooking class for him at my apartment, actually it wasn't even at my apartment, at my friend's apartment for him and he was dating Amanda Bell? Lake Bell. No, Lake, what's her name? Lake Bell. Lake Bell, he was dating Lake Bell and it was him and Lake Bell and I was like teaching them how to make pasta, fresh pasta and they were just having a hoot but like,
Julie White (01:03:19.864)God
Joshua Sharkey (01:03:23.598)I mean, I don't even know how old all of us were at that time, but Not very... Yeah. Yeah. He's probably... I'm guessing he's my age. Yeah. Yeah.
Julie White (01:03:27.886)old.
Julie White (01:03:32.686)Totally. But yeah, so I have seen that one. It's not, I mean, I do like these that kind of have a travel aspect to them. I really loved Mind of a Chef. I like that where you're kind of learning something completely new about a place, you're going to a place you haven't seen or you're getting the idea. I like somebody feed Phil because he'll go to a destination and then take you kind of around it.
Joshua Sharkey (01:03:44.078)Yeah, that was a great one.
Julie White (01:04:01.646)You know, so you see a place that's very, also Padma's show like called, what was it called? Paste of America, which where she just went into so many immigrant kitchens and all the like kind of the mashup of our food. She actually wrote a great op-ed in the times when on the issue of birthright citizenship that has always been constitutional right.
Joshua Sharkey (01:04:10.722)Hm?
Julie White (01:04:30.742)in our country and there's, she wrote a beautiful op-ed about what, probably two weeks ago about the immigrant, how she kind of did it talking about food and how when that's the ambition, know, like when her parents were Indian and then you have a child in America and they're then Indian American.
Joshua Sharkey (01:04:33.453)She-ro there.
Julie White (01:04:59.96)food culture then seeps in and makes all the things that.
Joshua Sharkey (01:05:04.494)I was just talking about this last week with a body of mine who came on and I find it so interesting because we were talking about this idea of authenticity and it's kind of a false notion because nothing is really authentic because even if you think about what's authentic Indian cuisine, know, that was actually, you know,
impacted by the Portuguese who came and brought, you know, fish and like all those things that we eat or you have tempura in Japan it's because the Portuguese brought that from their ships when they were traveling and
Julie White (01:05:36.398)Is it true that tomatoes came from the New World? Tomatoes came from here, but we associate them so much with Italian cuisine. Yeah. It wasn't Italian cuisine.
Joshua Sharkey (01:05:45.248)Yeah, exactly. tax-eating. I think that that's just, America's younger. So we have this sort of notion of like, you know, there's Indian American food, but actually it's just kind of, it's becoming what American food is or what any culture is. if you go to India, there's also Britain had a huge impact. Totally. So I think that's interesting. I want to do a show with you when we cook. Okay.
On your stove, by the way, because people need to see your stove. I think you have the same stove as John Swartz, by the way.
Julie White (01:06:17.686)the same stove as John George because I met him. went to dinner at his place at Pound Ridge and he was in the kitchen and I got to go in the kitchen because I was with a very famous person and I was just like, I have your stove. And then he really was sweet about it.
Joshua Sharkey (01:06:37.678)I'm very jealous of Ooh, did you get the blanche, eh?
Julie White (01:06:40.846)Yes I did, I never use it.
Joshua Sharkey (01:06:44.174)Yes, you do you use them the plant yeah the plant
Julie White (01:06:46.478)And don't use the pl-
I mean, I think of it as a griddle. Yeah, but it's bit clean
Joshua Sharkey (01:06:54.734)So I'm gonna get you a pack of these metal scrubbers that work really well for it and there's a little handle.
Julie White (01:07:02.302)the little handle thing it came with I think I need a replacement and piece of metal is it like a razor blade
Joshua Sharkey (01:07:04.59)And the metal, the metal like
Joshua Sharkey (01:07:09.87)You had to get these they only work for like one time and you connect it on to it and and then you Scrape a minute it it's it works pretty well. Okay, honey. They are a bitch. I remember I have nightmares of cleaning plunges at Cafe Grey
Julie White (01:07:14.059)Okay.
Julie White (01:07:26.626)I will say, because it happened, for some reason, Burnt, the movie Burnt with Brad Cooper and Sienna Miller fell through the cracks. I don't know if it was something about distributorship or like maybe that's where Harvey Weinsteinstein got in trouble or something. Did he produce that? Yes, it was a Miramax film. But Burnt did not get released properly.
And it's a movie that I saw on a plane. And I was like, wait a minute, this movie is really good. I think you should go back and watch it. It does have that, you know, kind of the cliched thing of the, I don't know, maybe it's cliched, but maybe cliches are cliches because they're true. It's a story of a guy who screwed up and acted like a bad chef, did penance and came back and tried again.
Joshua Sharkey (01:08:04.718)I will go back and watch.
Julie White (01:08:25.847)So you're hoping for him to succeed.
Joshua Sharkey (01:08:27.341)Alright, and is he the abusive chef or is he more just the struggling chef?
Julie White (01:08:32.774)to himself. Yeah. So it has a little, I mean, the bear is this kind of the same show and... But you have a real charismatic guy, Bradley Cooper or David Allen White. Is that his name? Jeremy Allen White. I should know, my cousin. I'm Julie White. Jeremy, come on over and see me. Leave your shirt at home.
Joshua Sharkey (01:08:41.176)Yeah, yeah.
Julie White (01:09:05.294)Troubled Chef. So yeah, Brad does Troubled
Joshua Sharkey (01:09:08.398)I watch that show. I mean. Or movie.
Julie White (01:09:11.406)Also, great food movie is just a moment in Beauty and the Beast where the food all puts on a show and sets itself on the table.
Joshua Sharkey (01:09:20.622)Yeah, and we didn't talk about what we talked about before this but the menu which I thought was... is funny like I actually think that might be one of the most like realistic movies or any sort of depiction even though it's completely not realistic. Like clearly it's not like murder and things like that but like the idea of like the notions behind it were very like... I felt it. I was like I felt this like you know like the culture. Clearly like they take it to this extreme is clearly like not real.
Julie White (01:09:25.683)yeah, that's
Joshua Sharkey (01:09:49.196)You obviously know you're not murdering people in your kitchen. Yeah, but if you- But the seriousness-
Julie White (01:09:53.997)I wanted this self-serious. Especially because it came out at the time. I know I was doing Gary because I auditioned for it. Now you tape your own self for auditions to play his right-hand man. You just tape the audition and you set up your phone and put a light on you and read the lines.
Joshua Sharkey (01:10:11.182)How do do that?
Julie White (01:10:20.332)And I had somebody read the other part for me, because I was in the theater. But if I do it from here, from my house, I just don't say the, I just don't do the other lines. Because if I got one of you neighbors to come read with me, it would crack me up. just couldn't be able to do it. But yeah, so I loved that script. And it was really deep in the Red Zeppie time period of that kind of like mad scientist. Although that's sort of ill-bully, but.
It's like what he is is sort of a mad fermenter and
Joshua Sharkey (01:10:51.598)But he also just got really dark. just love how dark it got. It got really dark. Because you could, I don't know, you could see how it goes from really, really serious in kitchen, where you fuck something up and it's like the end of the world. In retrospect, it's not, but it is when you're there. And then seeing it to that degree.
Julie White (01:10:53.4)Sure.
Julie White (01:11:14.734)Magnified times a million and also like eat the rich. Yeah, there's a real definite aspect of isn't there an asshole tech, bro Is that who she was her date or something? I can't
Joshua Sharkey (01:11:26.136)Yeah, there was definitely a tech pro in it.
Julie White (01:11:28.47)Yeah. Cause it was kind of a, it was like an Island off Seattle.
Joshua Sharkey (01:11:32.416)Mm-hmm. Yeah. you know what? I just realized that there is a restaurant that's gonna open off Seattle, so...
Julie White (01:11:40.238)There's a lot of them. There's a place on Orcas Island where, because my daughter lives north of Seattle in Bellingham, and there's some little place on Orcas Island that got the Michelin star. something like that.
Joshua Sharkey (01:11:54.252)We need to do a cooking one next, like we said.
Julie White (01:11:57.678)Yeah. Okay. I cook. What would we cook? If you had your own cooking show, if I, if you, if, if you could make any kind of a show, what kind would you do?
Joshua Sharkey (01:12:00.407)Come.
Joshua Sharkey (01:12:10.862)I've always thought about Gordon Elliott's follow that food. His is more like commentary. Where it goes to Modena or goes to place, learns about it, and then goes to restaurants. I would want to do something similar, but cook through the progression of like, whether it's like a product like fish sauce, where like talk about the history of fish sauce and how it came about and the Vietnamese and the Italian style, the garums, and then cook a bunch of stuff with it.
Julie White (01:12:38.392)Okay, then you would make stuff. So would you be in a kitchen, the road or then?
Joshua Sharkey (01:12:42.958)Yeah, I'd want to be the-
And then flash back to a Yeah, I mean, if I had lots of, if I had enough budget and Mike would come with, we would, we would like go to Vietnam where they make fish sauce and I would learn about it and then I go to a bunch of places where they-
And then they have like, have like, the single colatera and I'm just picking one, one like food product, but I can't go to Italy, see them make the colatera. Like a gum and maybe like a new version where like Nomas making it with mushrooms and then, and then cook some things, maybe have some chefs come with and cook it. And then just like cook a few things with it.
Julie White (01:13:23.534)Okay, here's my notes. Notes. Like the travel and then the way that people do cooking tutorials on TikTok and stuff, they're so fast.
Joshua Sharkey (01:13:33.07)Yeah, so that actually meant for like learning. don't think
Julie White (01:13:36.11)Like we could film those separately and then kind of stick them amongst the travel part because like that's Anthony just showed us stuff, but he never cooked anything. But so that you would do the cooking stuff pretty fast. Like do it in some way that's kind of fast, that's more so.
Joshua Sharkey (01:13:56.398)Yeah, that could just be, maybe that just becomes like B-roll, but like, I mean, it would just be like so much fun for me to go see how they make, you know, go see how they make, you know, show you in Japan.
Julie White (01:14:08.654)When I was in kindergarten, we took a field trip to the lamb's candy factory. And lamb's candy is, it makes all chocolates and stuff. But what we were looking at was the peppermint room and these big wads of, in white and red are thrown into this fat and it started spinning them and then pulling it. And then it went to a, a cutter.
And I was like.
Joshua Sharkey (01:14:40.46)This is
Julie White (01:14:41.966)It's the coolest thing I have ever seen. So I love that kind of going to see how the thing gets.
Joshua Sharkey (01:14:49.39)I think we take for granted a lot of stuff that we use. like seeing how it's made. Whether it's, I mean, I think products like that are really interesting. Whether it's fish sauce or, you know, show you or.
Julie White (01:15:02.56)And they showed that we've seen those like, I feel like the tooch, Mr. Toochie, took us to see how Parmesan.
Joshua Sharkey (01:15:12.142)Yeah, exactly. Going to
Julie White (01:15:16.044)caves where they put that thing in them and like the oste region where how the how the sparkling wine gets made.
Joshua Sharkey (01:15:24.055)Yeah, that for me is the most, it would be the most fun and I think everything so digital, not like seeing how people use their hands to make things, I think would be awesome.
Julie White (01:15:33.932)give you those time life books. That is, those are fascinating. like the Provence book was written by M.F.K. Fisher, who's one of the great food writers of all time. She was kind of deep in her cups at that point and didn't really spend a lot of time. It's not her best work in other words, but those are extraordinary. And those were kind of like,
Joshua Sharkey (01:15:35.842)Yes, I have those.
Joshua Sharkey (01:15:45.368)Do it.
Julie White (01:16:04.054)Time Life series of books, we all had those back in the olden days when you didn't have an internet and they were kind of like pictorial, what did they call those things? Encyclopedias. But they would be like about animals and this series was about world, was about food from around the world. like the one on, there's France, there's Provence, there's
Joshua Sharkey (01:16:08.173)Yeah.
Joshua Sharkey (01:16:18.892)Yeah.
Julie White (01:16:33.388)China, there's It's so hilarious. But yeah, huge country.
Joshua Sharkey (01:16:35.118)It's funny how they one book on China.
Joshua Sharkey (01:16:41.356)Yeah. Have ever seen the art culinary books? I'll bring you some. They're like, it's it's a, you know, it used to be, I don't know if it still is, to, you know, as a chef, as a chef to get into, to get into art culinary, they do a beautiful job of like the photography and it's this, it's a big book. It's like this, this, this big. And so, and the photography is beautiful. I'll bring some over.
Julie White (01:17:01.836)do have the LaRouche gastronomy, that giant thing, because I did a play about a lady who during the course of the play, I'm trying to make a colibiac, which is a very difficult fish in rice in puff pastry kind of a deal.
Joshua Sharkey (01:17:04.369)yeah
Joshua Sharkey (01:17:19.407)What about you? If you guys have a show or a bit. god.
Julie White (01:17:22.698)It's really so hard. I mean, I definitely think I would want to travel around too. But you know, I have a real affinity for driving around America. I do that a lot. I just love to drive around, but I don't like to be on the freeway. I like to kind of go on the blue highways, like things off the beaten path. So I think I would like to do that. Like just I take Ellie, put her in the car.
And somebody would film us and we'd drive to places or, you know, like when I went to Bardstown, Kentucky, I brought you back a bottle of bourbon from there. Like if I got to find, I would want to go to the bourbon place and then go to the place where they make the most delicious, like bourbon, maple syrup for your waffle.
Joshua Sharkey (01:18:16.366)Just have it. Well, let's just do that show then. Doesn't that sound fun? We'll get a car. And drive around.
Julie White (01:18:22.648)There's a place I've heard of that does a thing where they, it's, it's fried fish, but they take catfish and they clean it. They fillet it in such a way to where what they're frying is this real thin flat piece of fish and they cornmeal it and drop it in a deep fryer and it fries up like a potato chip. So it's like a fish chip. And I want to find this place so bad.
Joshua Sharkey (01:18:51.061)That sounds good.
Julie White (01:18:52.204)I mean, like I started going to places like the famous hot chicken place in Memphis. Like I will drive to a place to eat that thing, which is a very Texas thing because we'll hear about like there's Cooper's barbecue in Lano, but there's another place called Layards that's only open on Saturday afternoon, you know, whatever. And people will make the pilgrimage. I'm used to making.
pilgrimage for a really good thing to
Joshua Sharkey (01:19:22.654)Well, it also like you know, builds it up, you yeah, I this build up of like
Julie White (01:19:27.502)Right, like the banana pudding at such and such. Or... You know when people don't say world famous crab cake. And I'm like, okay, I'm gonna have it.
Joshua Sharkey (01:19:41.644)Now I want to go drive with the Chesapeake. Yes!
Julie White (01:19:44.986)And always it's cause like I was filming a pilot in Baltimore and we found the most famous crab place where they just, they just have paper on the table. just sling a big tray of crabs and give you a whacker and a big thing of butter. it's like crab under your fingernails for, you know, the rest of the ship.
Joshua Sharkey (01:20:03.054)That's my happy place.
Joshua Sharkey (01:20:09.774)That's my favorite food in the whole world. Really? Yeah. Yeah, yeah. Yeah, we would always get, we would just put traps out and- no. Chicken or hot dogs. We would.
Julie White (01:20:12.366)Blue Crab? Have you ever caught him?
Julie White (01:20:20.878)tie a chicken leg to a string and put it down and then have a net over here on the side. And you wait till that crab just really gets a hold of it and kind of pull it up. And home in Florida where my grandma lives, I caught so many blue crabs and we would then eat them for breakfast. They're so good, but when they're just pulled right out of the water like that.
Joshua Sharkey (01:20:35.629)Yeah
Joshua Sharkey (01:20:46.638)Oh yeah. I I like to get a giant pile of them, you know, they're steamed, and then clean all of it and get a big mound of the warm, clean crab meat. And then I got my butter and my old bay and then I just go ham. So I was like, I don't like to do it one by one. I don't like to eat one and go back and I like to like get it all done. And then just like, we had snow crabs last night actually. Oh nice. Hannah's like got, somehow she got
Julie White (01:21:04.622)and then go back in
Julie White (01:21:15.15)My dad is from Miami and we would go to Joe's all the time. then one time my uncle came from Florida to visit us in Texas with a cooler of stone crab claws. Like, I just remember it was like, what? That is so good. And they're all picked out for you already. That's amazing when then it's done. And I've been in the Pacific Northwest where they bring you that whole big dungeon.
Joshua Sharkey (01:21:33.804)I know that's the best part.
Joshua Sharkey (01:21:43.117)Crab
Julie White (01:21:44.29)That is also a darn good crack.
Joshua Sharkey (01:21:45.902)Have you been to Wu's Wonton in the city? No. Oh man, they this crap that's like really, yeah.
Julie White (01:21:51.15)Does it talk?
Joshua Sharkey (01:21:53.454)It might. I think if you do it in a fallacy.
Julie White (01:21:55.238)The one that talks to Sarah Michelle Geller. looks like a dungeon. I used to have this group of people that we always went to the movies on Friday morning to see whatever was opening that looked the worst. And we called it Bad Movie Club. And Bad Movie Club went and saw that movie and man, we were ecstatic. It was like, this is the Holy Grail of bad movies.
The only thing worse was Battleship Earth, that Scientology movie about aliens with child support.
Joshua Sharkey (01:22:32.518)I think it's only one movie that I walked out of and it was the Shaq movie.
Julie White (01:22:37.708)What? What was that? You mean Shaquille
Joshua Sharkey (01:22:40.524)Yeah. I know. just didn't realize. This is a long time ago, but I think it was that one.
Julie White (01:22:44.414)You make Judger, are you?
Julie White (01:22:49.3)out of a scent of a woman with, with, with, you know, Al Pacino is the one who kept going like, was like, I just can't take this guy one more second. I called it smell of an actor.
Joshua Sharkey (01:23:03.214)I mean, that was a good one. Huge mistake I made. The first date I took a girl to, I took a girl on a date, I my parents might have dropped me off, and I took her to see Saving Private Ryan. Oh my god. was like, that was a... Halfway through this, I was like, that one is going to work out. It was not a moment, you know, there wasn't a moment to turn her.
Julie White (01:23:28.142)Listen, when I went to see Saving Private Ryan, we sit down, the screen goes to black and they show the flag is waving and you hear this in the back. It's like, really? You brought a baby to Saving Private Ryan? What the fuck is wrong?
Joshua Sharkey (01:23:29.102)My parents not- yeah, Shiller's lit.
Joshua Sharkey (01:23:55.822)I just realized how did my parents let me do that? Like not one like hey Josh maybe choose a different movie? Like come on. Because I remember they did drop me off.
Julie White (01:24:11.246)And you and that girl could have had like a real cathartic experience together. that moment where that guy that gets killed a sniper guy. God. they. Yeah, you're old enough for that. I took a couple of 12 year olds to see South Park, the musical and it was so inappropriate. And I have never laughed so hard in my life. It's like my favorite.
Joshua Sharkey (01:24:15.182)I mean, it's a y-
Joshua Sharkey (01:24:21.646)You were probably 15. 16's with it. Ugh.
Yeah, that was a fail.
Joshua Sharkey (01:24:37.912)Well, that was a great one.
Julie White (01:24:41.112)That's like, that would get you through chemotherapy. Yeah.
Julie White (01:24:48.812)note shut your fucking face up
Joshua Sharkey (01:24:50.85)Fucker. Team America World Police, by the way. Another great one.
Julie White (01:24:55.822)pretty good, it's not South Park. doesn't have that great Mark Shaman music. It's like one of the greatest movie musicals ever.
Joshua Sharkey (01:25:03.182)So what was that? I'm Matt Damon. I don't understand. You know when they were like making fun of Matt Damon? I'm Matt Damon. That's all they'd say.
Julie White (01:25:13.986)We're Matt Damon, he's the butt of many jokes and he's never played a chef. We can hope, we can hope that there's more cooking to come. Wait, what's the future going to be? Like what's the future of, is it that we're just all on TikTok?
Joshua Sharkey (01:25:17.838)No, not yet
Joshua Sharkey (01:25:30.158)I think there's gonna be a reversion back to, you know, longer...
Julie White (01:25:34.38)Entertainment that we want. Yeah. Cause I could do that on Instagram. Like I could have taken pictures of those things and told you what I was eating, but I feel I'm afraid that Instagram and Tik Tok and all of them are evil and I don't want to make any more money for these evil men that are ruining the planet. You know.
Joshua Sharkey (01:25:55.347)Well, I mean, that's probably also where the next like TV shows are going to be.
Julie White (01:25:59.466)I know, it's absolutely true. But I guess it's just also like, if I'm going to put content about me eating a piece of chicken on the same day that some horrible thing happens in the world, and guess what? Almost every day is one of those days. Then I feel inappropriate for putting out something that, I don't know. I get real confused about the whole deal.
Joshua Sharkey (01:26:23.374)Yeah.
Joshua Sharkey (01:26:28.098)You can't really do much about that.
Julie White (01:26:29.336)What are we gonna do man? Watch more TV shows and you know what? If you go back and watch Julia and Jacques Bippon.
Joshua Sharkey (01:26:37.218)have a few on my list now. what we do, I think we're gonna do an episode of this where we cook, and I think what we'll do is every 10 minutes, we will take a shot of bourbon. And we'll see.
Julie White (01:26:39.777)happy with
Julie White (01:26:56.747)show, but it's the drunk.
Joshua Sharkey (01:26:58.158)It's like that. Yeah. Yeah, we're gonna get like a little uncomfortable, but and we'll just see if we can actually finish the meal
Julie White (01:27:05.676)What would what when we cooked before you made that? Good day. That was so good.
Joshua Sharkey (01:27:08.622)yeah, we had a-
I forgot. Yeah, we did a bunch of stuff. There's the lamb, right?
Julie White (01:27:14.83)We did the lamb, we did the asparagus with escapades. Uh-uh. Grabiche. Yeah. I knew it was something that was gonna be so much fun to say. Grabiche. Grabiche.
Joshua Sharkey (01:27:18.87)grubish.
Joshua Sharkey (01:27:24.62)Yes. Yeah. There was a bunch of stuff. We did pop over. Remember? Or Yorkshire puddings.
Julie White (01:27:30.348)Yeah, yeah, we made. Yeah. that what they're called? Yeah. We did a Sunday roast because we. Yeah. Everybody really, that's all anybody wants is the potatoes.
Joshua Sharkey (01:27:36.6)That's right. Really, really good.
Julie White (01:27:44.334)I a big wok and like the center burner on that stove is huge. It's for a wok. And all I ever make in my wok is, you know, occasionally fried rice. So I want to learn, I feel like we should learn how to make something. I don't cook any.
Joshua Sharkey (01:28:00.078)We can do that. So you have a flat walk? Like the maiden style one?
Julie White (01:28:07.476)No, it's like, you know, it's like a walk. It looks like a steel drop.
Joshua Sharkey (01:28:11.15)They make ones that like have like a slightly flatter.
Julie White (01:28:14.214)Sebastian plays in The Little Mermaid, another talking crab.
Joshua Sharkey (01:28:20.75)All right, we will also do one show just about all the variations of talking craps.
Julie White (01:28:26.446)We should just do crab. We should do a crab like a crab.
Joshua Sharkey (01:28:31.15)but we should get a lot. should get several different kinds of crabs, but a lot of blue crabs. Get... Yes.
Julie White (01:28:37.774)Crabs with Josh and Julie.
Aren't talking crabs
Joshua Sharkey (01:28:44.334)Get could be like we can find a different like experience. Catch. Catch crabs. Yes, that's better. Talking crab. Talking crab.
Julie White (01:28:52.718)I do think it's talking crab with Josh and Julie. And our co-host will be that crab that just sits in the air.
Joshua Sharkey (01:29:01.678)Mike, Mike, can you do like a AI crab talking that? Yeah, we'll do it. Okay.
Julie White (01:29:08.158)Yeah, well, you can add the crab in post. But you've got to, we've got to watch the movie, Simply Irresistible or whatever it was called.
Joshua Sharkey (01:29:18.638)Thanks so much for listening to the show. If you liked this episode or any other ones, you can actually check out more of this at getmes.com slash Josh. That's G-E-T-M-E-E-Z slash J-O-S-H. I have my podcast there, The Mese Podcast, plus some other shows and interviews. Starting to write some stories and blog posts, some recipes, recaps, things like that. So I think you'll enjoy it. Again, it's getmes.com slash Josh. G-E-T-M-E-Z.
Thank you very much. Very grateful for all of you.
.png){kind=icon}
.png){kind=icon}
