Pain in the Ass, but Worth It

. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Yeah, we know. It sounds like a cheesy 1960s song. And speaking of the '60s, neither Amy nor producer Adam were alive at the time. Only David was.And that got us thinking: What were the foods we loved, adored, and lived for through the stages of our lives? Everything from Pop-Tarts (David remembers when they didn't come frosted) to Amy's beloved chili crisps.Listen along and tell us on our Patreon page (it's free to join) what were the foods of your life?Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Surprise CupcakesMatzo BreiPaper Bag Meatloaf3 Cup ChickenBatter-Fried ChickenFlourless Chocolate Cloud CakeHomemade MustardEggless Chocolate Cookie Dough--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Today, we had the privilege of interviewing the multi-talented Nathan Myrvold, the renowned scientist, archeologist, physicist, photographer, chef, and author of the acclaimed Modernist Cusine books. Our discussion centered around his latest masterpiece, the comprehensive Modernist Bread at Home.In his ineffable way, Nathan talks bread history, science, lore, and technique. Take a listen, but make sure to have a pen and paper with you. There's a lot a useful info for the next time you bake a loaf.Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Slow-Roasted Leg of Lamb Ina Garten's Lemon Mashed PotatoesChocolate cake with Salted Caramel FrostingRhubarb Upside-Down CakeRhubarb Eton MessNathan Myhrvold's Challah (Available to Patreon subscribers in our latest newsletter)Nathan Myhrvold's Hawaiian Rolls (Available to Patreon subscribers in our latest newsletter)--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Today we're talking about one of our favorite foods (and maybe yours?): pasta! And our guest is the always charming, delightful, and generally mensch-y Dan Pashman. You may know Dan from his popular podcast, The Sporkful. You may know him as the inventor of his very own pasta shape, Cascatelli. Or you may know his new book, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In any case, you definitely wan to know him. He'll have you thinking about pasta is entirely new and very delicious ways.Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Roasted Fresh Ham with Spiced-Maple GlazeOrange-Rosemary CarrotsButter-Roasted Potatoes with DillMalfatti (Spinach Dumplings)"Onescotti" Biscotti (Available to Patreon subscribers in our latest newsletter)--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

In this episode, Amy and David tackle your toughest questions. Everything from why does garlic sometimes turn blue to why does pineapple make my mouth tingle to should I wash my chicken before cooking it?Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Hartlley’s Pork Pies, Fall River, MAApple Celery SaladWhite Chocolate Whisper Cake with Pistachio ButtercreamCheesy Cabbage TteokbokkiZeppole--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Okay, this is a bit of a departure for Amy and David. What started out as a simple, straightforward interview about mindful eating with former ABC correspondent Dan Harris (now a leading teacher, practitioner, and best-seller author on meditation) became an engrossing discussion of self-defeating behavior and self-talk, the toxicity of body shaming, "Big T" and "little T" trauma, and ways out of the morass.Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Restaurants and RecipesSushiichi, NYCCollard Green Salad from Harrisville General Store, NHHomemade PastramiSuzanne's Italian-style Fish Stew (Suzanne added 6 large shrimp, 1/2 fennel bulb, 2 large leeks, and red pepper flakes)Dan Harris10% Happier by Dan HarrisTen Percent Happier podcastTen Percent Happier appInstagramWebsite--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Tomorrow, Sunday, March 9, 2024, is the 96th Annual Academy Awards. In their inimitable way, Amy and David created their own show—The First Annual Talking with My Mouth Full Food Awards. In it, they nominated, voted, and named their own winners in categories such as Best Funny Food Scene, Best Food Opening Credits, Best Scene with Raw Eggs (or the Irving G. Thalberg Salmonella Award), and so much more. Put on your gown or tux and join them!Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:RecipesCider-braised Rosemary Chicken with Leeks & BeansBlueberry Snacking CakeFlapjacks (Amy filled them with fresh raspberries)Golden SyrupNYT Marry Me Chicken***Food ScenesWilly Wonka Opening sceneMeryl Streep moans, "Butter!"Eat Drink Man Woman opening sceneTortilla Soup opening sceneBreakfast at Tiffany's opening sceneThe lobsters are loose in Annie HallThe family dinner in Saturday Night Fever"I'll have what she's having" in When Harry Met SallySpaghetti with syrup in ElfCaviar and baby corn in Big“I have nipples, Greg. could you milk me? in Meet the Parents“Prison cooking scene in GoodfellasClemenza's meatballs in The Godfather"Leave the gun, take the cannoli." in The GodfatherMaking ram-don in Parasite"Tyler’s B******t" in The Menu The strudel scene in Inglourious BasterdsFeast of the seven fishes in The BearWallace and Gromit planning a trip to source cheese in Wallace and GromitThe presentation of the Brie in Julie & JuliaEmma Stone learns to tell a joke in Poor Things"You fold in the cheese," in Schitt's CreekRoyale with Cheese in Pulp FictionThe egg yolk scene in TampopoCook an egg on her stomach in Hot ShotsWhite Castle scene in Harold and KumarThe capezzoli di venere scene in AmadeusThe peach scene in Call Me by Your NameEvery chocolate scene in ChocolatPastries and shoes in Marie AntoinettePasta and arias in Eat, Pray, LoveQuail stuffed with foie gras and truffle vol-au-vents in Babette's FeastThe timbalo scene in The Big NightGaston eats eggs in Beauty and the Beast Cherries jubilee in The HoldoversThe pastel de nata scene in Poor ThingsDinner scene in Killers of the Flower Moon--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

We’re always looking for kitchen hacks and shortcuts to make your life easier. We’re not purists and we feel that most of the time, perfection isn’t worth the pursuit. However, there are some techniques, tools, and habits that really make your cooking better, and we’ve spent some time compiling a list of the fussy and annoying things that we feel are worth the trouble. Let us know if you agree!Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Homemade Corned BeefHomemade PastramiBrownie PieCoconut Cream PieSour Cream Sugar CookiesSplit Pea Squash Stew with Basil and Serrano--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Tony Bourdain isn’t the only one who tells all! Sparked by Amy's recent confession that she doesn't like--GASP!--mashed potatoes, our beloved hosts reveal a confessional's worth of secrets about making sourdough, shoplifting children, expired half and half, dog kibble--and so much more.Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Julia Child's Coq au VinMeatball StroganoffVeal PiccataMare Luna restaurantMarie's Crisis CafeDaily ProvisionsAmy's Instagram post about icky food words--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

In this episode, Amy and David pass along their favorite kitchen hacks, shortcuts, and quick tips to make your time in the kitchen more efficient and economical. (Oh, and learn what a "sucky machine" is...Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Italian Sausage SoupBlizzard BeefBaker's Joy SprayPastry Rolling Cloth SetStupid Kitchen Hacks 1Gross Kitchen Hacks 2Petition for HBO’s “Julia”--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com