Paul and Jeremy dive deep Into the Spider-verse. We discuss whether Spiderman is a top or bottom in the gay Spiderverse, the redemption of Lord and Miller and take a trip into the single Jeremy-verse.

00:00 The Love child of Sony and Disney

02:03 New Religions

05:01 Multiverses

8:47 Is Gay Spiderman a bottom 

10:40 Enter the Gay Multiverse

14:39 Phil Lord and Chris Miller

17:36 Spiritual ties to Rocky 4

20:33 An ADD masterpiece

22:36 Creative Hive Mind

25:13 The evolution IP movies

33:05 Spiderman cereal

36:40 The Breakfast Opening

40:37 Single Multiverse Jer

43:12 Pizza In Bed

47:08 Burger for Breakfast

50:35 Smash or Pass Doc Oc

53:02 Stealing Bagels

54:00 Egg Creams

57:14 Redemption Bread 

59:38 Jeremy’s Beef with hotdogs

1:03:44 Food Awards

Paul and Jeremy discuss the state of the food movie genre, the internet creating new cults and what does a $10,000 a night call girl actually do?

0:00 Jer got seduced by the food

4:50 Class warfare movies

11:37 Fugue

15:08 Sex with an amputee

18:39 Food movies as a genre

21:48 Eating pond scum

27:05 amuse bouche

29:40 Wine nerds

33:40 Samurai waitress

36:41 Bad service means good food

40: 21 Pizza gangs

44:49 Who really is the boss?

46:40 Things get real

48:37 Prostitutes or toots

51:29 Blackmail taco

56:26 reddit wine snobs

58:07 Wholesome porn history

1:00:00 The mess

1:05:04 Chef gone mad

1:08:58 Man’s folly

1:12:07 Tyler’s BS

1:16:57 A food whore

1:18:25 Burger

1:22:22 New Cults

1:30:03 Food Awards

Paul invents the Nolan scale to measure how complex a movie can get without being annoying. Paul and Jeremy discuss how they bonded over their mutual love of track suits before diving deep into the social satire of Triangle of Sadness. Food is a main character in this hilarious breakdown

0:00 Best food and movies of 2022

08:35 The Nolan Scale

11:28 Opening Thoughts

13:28 No Small talk in Finland

20:41 Social Satire

22:34 The Bill

28:29 Dating

30:00 Society

32:00 Filthy Rich 

36:00 Smalltalk Horror

38 Greed is not good

43 Bougie Food is Gross

45 FU Burger

51:48 Octopus Capitalism

59:50 Pretzel Donkey

1:09:45 Poop

1:15:47 Food Awards

1:20:37 Rocky

0:00 Tracksuit caper

12:46 Best gangster movie ever

23:00 That baby will kill you bro

24:00 Poetic violence

27:21 Kill the King and become the King

28:00 Passive aggression

33:00 I don’t eat here

37:00 Dinner Interrupted

42:00 Tuna sandwich

44:00 Cake

49:00 Oranges mean death

56:00 Food awards

Paul and Jeremy discuss kid politics on a global scale, the game theory of Sylvester Stallone and the sexual politics of donuts. All of these things are related to the seminal Christmas movie, Home Alone. Jeremy treats us to a delicious recipe for Home Invasion Mac And Cheese.

Home Invasion Mac & Cheese Recipe

Ingredients:

-All Purpose Flour Milk (1 carton)

-Butter (UNSALTED)

-Medium cheddar cheese (1 BRICK GRATED)

-Creamy cheese like Havarti (1 BRICK GRATED)

-Elbow Pasta

Boil some well-salted water Make a roux. Melt a stick of butter (or two) and slowly add flour, stirring constantly. Once the flour is incorporated with the butter add more. Do this a little bit at a time until it has a smooth paste-like consistency. If you add too much flour, just add more butter. Slowly add milk to the roux. One cup at a time. The goal is to make a smooth creamy sauce that has the consistency of gravy that is on the thin side. Once you get there start adding in the cheese one handful at a time. Incorporate each handful until the sauce has the consistency of a thick gravy and slightly more orange in colour. Reserve 1/3 of the grated cheese.

Add pepper and salt to taste. Boil the elbow pasta until it is just about half cooked. On the firm side of al dente. Strain off the water and rinse with cold water to slow the cooking process. Add the noodles to a tinfoil baking tray or any baking tray that makes you feel good. Mix in the creamy cheese sauce. Make sure the noodles are well mixed in. Top with the leftover cheese and place in a 400-degree oven for 15 to 20 minutes or until the cheese on top is melted and the whole thing is bubbling. Broil for a few minutes to crisp up the cheese on top. Serve, but don’t eat it as you have to go deal with home invaders.

3:00 Our Connection to this movie

5:00 Die Hard for Kids

7:00 Germans are shifty

8:30 Spiritual Sequels

13:00 Game Theory of Stallone

17:00 Jeremy was Kevin

21:00 Kid Wish Fulfillment

25:00 Cheese Pizza

33:20 Kid Politics

38:00 Magazines were the internet

41:00 Cutlery

44:00 Eating in bed

47:00 An Orgy of Sugar

51:00 Donuts are Sus

100:00 Pizza Victory

107:00 food awards

Paul and Jeremy discuss how every decade since the 60's has been defined by specific drug use. They also talk about how The National Lampoon brand created a pipeline from Harvard to Hollywood and why 80's yuppies were the fore runners to modern hipsters. All of this and we also breakdown the food in this comedy classic.

After watching "Burnt" destroy the entire genre of Food Movies, Jeremy and Paul re-watch the movie that started it all, Big Night. A throwback to a simpler time, Big Night is like a warm hug from a fat family member. Made during the independent film movement of the 90's, Big Night is a movie about hope expressed through kinship and food. Sit back, relax and let the warm food vibes wash over you as we dive deep into this culinary masterpiece.

Paul and Jeremy watch Burnt and realize that this movie represents the decline of food cinema. We try to be positive but we can't help ourselves as we pontificate on the lost potential of this misguided failure of food porn.

Jeremy and Paul find some deep symbolism within the many Italian dishes in The Godfather. We talk about how an orange becomes a harbinger of Veto Corleon's death, we examine the phenomenon of "football sandwiches" at Italian weddings and how Coppola likes to put recipes in all of his films as easter eggs.

Paul gets fired up explaining how Ratatouille is a libertarian propaganda film while Jeremy goes deep on French cuisine and the benefits of foodcations.

The French Omelette – Mushroom and goats cheese

This is a really simple one. Not too many moving parts, but the technique is where the challenge comes in. You will definitely have to work your way through a few deformed omelettes before you get it right. Even I still struggle with it. 

You’ll need:

3 eggs 

A knob of butter

A frying pan- not too big. If you have too much surface area your omelet gets too thin and becomes a weird egg crepe

Chives- finely chopped

Onions- finely chopped

Mushrooms- sliced vertically

Tomme de Chevre de Pays- or any harder goat’s cheese. Shredded on the finest setting your shredder has

To make: 

Sauté the onions until translucent and add in the mushrooms. Sautee both until the moisture is drawn out of the mushrooms and everything is getting caramelized. Remove from the heat and set this aside. 

In a small bowl, beat 3 eggs until the yolks and whites are combined. Heat up your pan and add in the butter to coat the bottom. Pour in the eggs and keep them moving by dragging the liquid from the outside in and allowing more to take its place this will prevent burning and keep your omelette fluffy. 

Once you have a semi-cooked layer over a fully cooked bottom, add in the mushrooms and sprinkle liberally with the cheese. 

Now comes the flip. If you want to be fancy, make sure the edges of your omelet have released from the pan and it is moving freely. As if you are sauteing vegetables flip the egg over on itself using the rim of the pan. The goal is to make it into an omelette burrito. 

If this fails and you throw mushrooms all over yourself roll it over with a spatula and call it a day. 

Sprinkle with salt, pepper and chives for garnish. 

Paul and Jeremy discuss the mating habits of New York City Jewish intellectuals. Jeremy breaks down the film on a cultural level while Paul chimes in with film nerd observations. We try to get through this podcast without get pre-cancelled and Jeremy delivers a spectacular traditional Jewish brisket recipe made to mend broken hearts.

Break up brisket

You will need:

A 3 or 4 pound brisket – fat cap trimmed. You can use a whole brisket or sometimes you can just buy the flat. This is the portion of the brisket that provides the long slices. The point is the fatty section that provides a lot of flavor, but is harder to slice properly. 

2 bottles of Heinz sweet chili sauce 

One packet of Lipton onion soup mix

A large roasting pan

An oven that has been preheated to 300 degrees F

How to make it:

Mix the chilli sauce and soup mix in a bowl until combined. Put the brisket in the pan and cover with the sauce. Let it cook at 300 for about 3 or 4 hours. Start testing for tenderness at the 3 hour mark. If a toothpick or fork can be pushed in without any resistance, you’re good. 

To serve: 

Cut the slices against the grain and pour the left-over sauce on top.

Paul and Jeremy overthink the symbolism of sausage sandwiches and the beauty of cooking in prison in Martin Scorcese's gangster masterpiece.

Paul and Jeremy explore the geometric precision of Wes Anderson's most food forward film. Blackbird Pie, Blasé Oyster soup and City-Park Pigeon Hash are just some of the food presented in this most Wes Andersony of Wes Anderson films. Jeremy's recipe of the day is elevated Deviled Eggs.

The French Dispatch: Deviled eggs

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar… you can use apple cider if you want to feel superior
• salt and pepper, to taste
• paprika or chives or both… you naughty so and so

First things first, how to boil the perfect egg. You don’t want any of that weird green shit in your deviled eggs. 

Place 6 eggs in a pot of cool water and put that on the stove until the water comes to a rolling boil. Turn off the heat and let the eggs sit in that hot water for 11 minutes. 

Remove the eggs from the hot water and submerge in an ice bath until cool to the touch. 

Carefully remove the shells and slice the eggs in half. Gently remove the yolks without destroying the shape of the whites. This takes practice. 

Mash the egg yolks through a sieve (or just with a fork in a bowl if you aren’t too fancy). Once finely mashed, add the mayo, mustard, vinegar, salt and pepper. Mix gregariously until smooth.

Scoop equal parts of the mixture back into the egg halves and sprinkle paprika and/or chives on top. 

Serve on a silver platter. 

Paul and Jeremy dive into this gem from the 90s where the four hottest independent directors of that era, combined to make one film by cutting together four short films which all take place in the same seedy hotel on New Years eve. It's a great watch and as always, there will be extensive discussion about the food.

Jeremy's Recipe:

The Four Rooms Four Toothpick Club Sandwich

Sandwich

3 slices of white bread

2 or 3 Romain lettuce leaves

½ sliced beefsteak tomato (RIPE AF)

4 slices of cooked bacon

1 oven roasted or grilled chicken breast

4 toothpicks with the little frilly thing for safety

Aioli

¾ cup mayo

Lemon

Crushed finely chopped garlic

Salt and pepper

For the Aioli:

• Squeeze half a lemon into the mayo and mix in the garlic. Add salt and pepper to taste. 
• Let sit covered in the fridge for 10 minutes or until you are ready to go

For the chicken breast: 

• Hammer flat or butterfly and season gregariously with salt and pepper. Sear both sides over fairly high heat and finish in the oven (10 to 15 minutes or until an instant read thermometer reads at least 165 degrees F or 75 degrees C) 
• Slice into manageable strips 

For the Sandwich: 

• Toast the bread until just crispy and not overly toasted (1.5 minutes or so) 
• Remove all crusts (unless you like them) and cover one side of each piece with aioli 
• Layer on lettuce, tomatoes, chicken and bacon in that exact order for optimal taste
• Press down the top piece of bread and insert 4 toothpicks (0.5 inches away from the edge of the bread at the centre point of each side) 
• Cut the club sandwich across the diaconal (corner to corner) in an X pattern to create 4 equal triangles
• Serve with regular potato chips or fries 

Jeremy schools Paul with his historical knowledge of food on the high sees during the Napoleonic Wars.

Jeremy and Paul discuss their history with and shared appreciation of Quentin Tarantino. We discover that Pulp Fiction is one of the great food movies and possibly the greatest breakfast movie of all time.

Paul and Jeremy discuss all of the bougie food scenes in Stephen Fears seminal film about Queen Elizabeth II as she navigates the public fallout of the death of Princess Diana. Paul reveals that he is a secret fan of British Royalty but Jeremy is more concerned with the food.

Jeremy's recipe of the week is a very Royal Lamb Stew.