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I think another trend, and I’m hoping that we’re going to get away from it, is that the focus has to be on it looking pretty for pictures. People are more adventurous and willing to try new things. How has your audience changed in terms of their expectations over the past 20 years?īL: Now, we’re including a lot of different foods that even 20 years ago maybe weren’t at the forefront of Americans’ minds. It’s almost always terrible because they’ve added citric acid or something. The thing is, it’s not that you can’t make it well at home, but picking up a rotisserie chicken from Whole Foods gets your dinner on the table a lot quicker.Īnything that you can’t believe people buy prepared? I appreciate that they have seeded pomegranates at the supermarket, but right next to it there’s guacamole, and I think, How lazy do you have to be to refuse to mash up an avocado? Unless you like to make bread.īL: I was going to say bread, too. What’s the thing that people waste time or energy making at home that they’d just be better off buying?
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I order the tuna salad because it’s amazing, and he’s like, “I know who you are, and I know you know how to make this.” The guy at the deli counter has been there forever at my local Roche Bros., which is my favorite store.
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Someone will ask, “Which apple should I use for a pie?” Before you know it, there’s a bunch of people listening. JCD: In the produce section, I’ve lectured on apples many times. I get recognized at the grocery store a lot, by people asking me to help them pick out a steak for dinner.
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I was like, “I am not an attraction here, people!” But we get recognized more when people are in the mindset of food. There was Goofy, with a line of people waiting to take pictures, and within a few minutes there were 10 people waiting to take a picture with me. I was just down at Disney World with my son, and I got recognized at Epcot because it was their food and wine festival. The kitchen is the heart of the home, so people must feel like you’re really part of their family.īL: It’s not just that they know us, but they feel that we’ve helped them, and that’s a very cool thing. JCD: The comments I get are about my collar: Why is it popped up? Or my hair: Why’s it so long? Why is it so short? The negative comments I get are really quite vapid. The flight attendant recognized us and just kept slipping us glasses of wine.Īny weird fan encounters? Do you get death threats when something a fan is cooking doesn’t come out exactly right? I have this particular one of Bridget from when we were on a plane heading out to the Emmys. I’m guessing that’s where wine enters the picture. We’re together more often than we’re not. JCD: Yes, I’m afraid to say I do hang out with this one a lot. On our podcast, we recently had this whole philosophical argument about whether cereal can be considered a soup or not. Bell & Evans chicken fingers are another go-to.īL: I have no problem having cereal for dinner, if that’s what it comes down to, especially in the middle of the summer when it’s so hot. I have an 11-year-old, so that’s like the phone-in meal.
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JCD: Oh, yeah! Mac ’n’ cheese is a staple in my house. When you get home, do you ever just open a box of macaroni and cheese or ramen noodles? But our husbands are also in the food industry, so we both have cooks at home if we’re too tired to make something when we get there. You don’t get invited to anyone’s home unless they work here. I was taking it personally for a while.īL: It’s true. Are people paranoid about cooking for you? It was just a sink and a sponge and yours truly, washing dishes.įast-forward to today. Julia Collin Davison: Twenty years ago, I was washing the dishes in the test kitchen. A person that I worked with said to me, “Oh, we’re looking for someone.” She worked for Cook’s Illustrated at the time. I was working in the Theater District as a pastry chef, and I was also working at Williams Sonoma because pastry chefs don’t make any money. Happy 20th anniversary to America’s Test Kitchen! Where were you 20 years ago?īridget Lancaster: Oh, boy. Now, on the heels of celebrating the program’s 20th anniversary, the duo sat down with me in ATK’s impressive 55,000-square-foot headquarters at the Innovation and Design Building in the Seaport to talk about life and cooking-both on and off screen. With on-camera chemistry to spare, the two well-caffeinated, blond bundles of energy have been a roaring success since they took over the popular PBS show in 2017. When Bostonians need to know how to debone a duck or make a tasty New Year’s Day brunch, most eyes turn to America’s Test Kitchen’s witty cohosts, Bridget Lancaster and Julia Collin Davison.