Road Trip Snacks (What Happens in the Car, Stays in the Car) with Teri Hatcher

9:53Teri Hatcher:Okay, but then I get into candy. Okay, what's your candy? There's like a nerd rope. Oh, yes. Like a nerd rope. Why are they so good? So satisfying. Oh, my God. They're so weird. They're the weirdest tongue, mouth feel. It's a combination of crunch and slime. I don't know why it's good, but it is.

10:13Jo:It's like ropey. Also, like anything called rope. I'm like, what am I eating? Yeah, what am I eating? But it's also really good. Okay, candy, keep going.

10:20Teri Hatcher:I've heard you're a licorice person. I do love licorice. Actually, a friend of mine just brought me home the best licorice I've ever had in my life from Sweetin. Like directly from Sweetin. Oh, like from real. And she brought me this little bag. And it's like when you get a little bag of something that you like. I'm like one piece of licorice every week I'm allowed. And that's like the end of the day, you know. Like if I was in Los Angeles after this giant press day that I'm having today, I'd get home from the whole day and I'd be like, my reward is that one piece of licorice.

10:49Jo:I will tell you a secret. This might be the second time this name has come up on this podcast, but really good licorice is at Ikea. I never go to Ikea. When you exit Ikea, there is, I don't know if you've ever been, but like, you know, there's a huge food mart at the exit of Ikea. And they have put in like a little candy section. and everything there is from Sweden.

11:11Teri Hatcher:Well, the Swedish candy thing is actually, in fact, we're just in New York for a couple days, but I just passed a place yesterday that was a little tiny, tiny, tiny, not even as big as this room. Whole in the wall place, but all they sold was genuine Swedish candy. And we have one in my neighborhood in Los Angeles that just opened. There is a different quality to it. It's a different quality,

11:32Jo:but are you a red licorice fan or black licorice fan?

11:34Teri Hatcher:I like both. I like both. I like in the car. I would get, not elsewhere, maybe possibly in a movie theater. That would be the only other place. But I would do this with licorice. I'm a big fan. This harkens back to teenage years of the licorice that you can bite the ends off both and use it as a straw in your Diet Coke. That's pretty. That's another deep cut. Very rewarding about drinking this ice cold soda through the licorice straw and then getting to eat the licorice, which is now hardened slightly by the ice cold temperature and has a certain level of texture that you only get it. And it's very rewarding.

12:16Jo:I am absolutely dying that this is a real thing you do because I didn't know actual humans did this. I always imagined it. But also, I'm not quite over the fact that you enjoy black licorice. if I wasn't such a gracious person I would probably see you out right now because black licorice is just like I won't even eat like what's the fennel you won't? oh I love fennel I won't have sambuca that's another snack not in the car

12:38Teri Hatcher:because it's very gourmet but like candied fennel seeds you might have lost me you might have lost me there I'm sorry I cook with fennel a lot this is our departure how sad this is our departure maybe I could win you over if you came for Thanksgiving I make a duck chorizo fennel stuffing. Whoa, that is off the charts. Like Emerson has literally said to me, you're not allowed to die until you give me this recipe. Wowzers. Yeah.

13:06Jo:So where did you learn that recipe? I made it up.

13:08Teri Hatcher:Wow. This is what happened to me in cooking school. This was the elevation of cooking school, which I'm forever, ever grateful for. You know, I mean, as I said, some people are intimidated by recipes, but most people can follow a recipe and enjoy themselves doing that cooking school elevated my flavor profile originality like I just started to understand what made sense and and and and so it I did start making things up a little bit more that I find that some of my friends and stuff were like wow that's insane where'd you get that recipe Actually, I got a Paul Hollywood handshake for a muffin thing that I did on the Great British Baking Show.

14:00Jo:Now we need to talk about Great British Bake Off, Great British Baking Show, whatever country you're in. Hopefully you're listening to it in both countries.

14:06Teri Hatcher:Mine was the Bake Off because it was only shown in England. It was predated. I think I might have been the first or second celebrity grouping that went to do that, you know, for charity, for cancer. awareness. I was with Aisling Bay and Alan Carr and an athlete. How did you get, first of all, how did you get on and were you a fan before you? So this is why I say it was at the beginning. So when the show first started airing in the US, I think it was on Netflix. Yes, that's right. Many, many years ago. And most people were not watching it. And I, of course, I'm such a foodie that I was watching it and showing it to my daughter.

14:47Teri Hatcher:And I used to tell my friends, oh, this is this shows like Xanax. Like you you know, you just I mean, it's so chill and everybody's so nice to each other. And so it's just the opposite of American reality television. It's just absolutely what you want to watch. It was my favorite thing. And then out of the blue, my publicist called me and this is this is why it was so new because he said he led with I'm pretty sure you don't want to do this. But there's this show called The Great British Bake Off and they do this thing for cancer with charities. I was like yes like um and and he was like drop the phone you're already on the plane flying and um so that was how it got poised to me and and i was just like a an instant yes um and but the funny things that happened along the way are i mean i don't know how much i want to hear all of it okay so what what was the actual challenge okay so they tell you the the signature dish and then the showstopper.

15:43Teri Hatcher:Those are the two that they tell you in advance the category. And what were yours? Do you remember? Okay. Yeah. Oh yeah. So we were given the category of muffin. Okay. It could be sweet. It could be savory. It had to be 12 and it had to have some sort of matching topper. Okay. That was what we were given. Okay. I decided because my dad is from the South and I decided to go savory and I thought I've always loved biscuits and gravy.

16:09Jo:Yeah.

16:09Teri Hatcher:And I thought, wouldn't it be fun if I could figure out how to make biting into a muffin feel like you're getting biscuits and gravy, which meant figuring out, could I inject like a bechamel chorizo sausage sauce into a muffin that would stay liquidy while the muffin cooked around it so that you could bite into it?

16:30Jo:Oh, my gosh. So I made it. I'm like, what does my face look like right now? I just suddenly I'm like, do I look insane? Because I'm dying what you're saying. Paul said he was going to put it in his next cookbook. And I was like, don't you dare. Wait, can I drill in for one quick second, though? How much time do you actually have? Do you have like a week to prep? So this is how it works.

16:49Teri Hatcher:So you have a week to kind of perfect, I guess, your recipe. Because within a week, you have to give them your recipe. Oh, I see. Then you can't alter from the recipe that you've given them. But like in my case, we had another, I don't know, two weeks before I had to fly to England to actually do the thing. So you had a ton of time. Yeah, but kind of yes and no, because that's how they keep you from cheating. You know, they're committed to everybody having this one week to do the thing. Right, you really only get a week to prep. And then you can't change it. So mine was this manchego muffin with this kind of jalapeno chorizo Oh my gosh.

17:34Teri Hatcher:Béchamel sauce in it. And then I had a little Parmesan crisp on the top as like a little topper.

17:41Jo:And what was the experience like baking in that tent? Was it crazy?

17:44Teri Hatcher:It was exactly I mean, there was one point in the in the technical challenge, which for us was a custard pie, which, you know, thank God I knew how to make. And then I made mine. And then I ran around and made everybody else's.

18:01Teri Hatcher:Anyways, but I was completely on the floor, looking in the oven going big big just like everybody does because you like think you're gonna run out of time i mean i've also been on chopped which i also won um but it's it's god bless ted allen it's oh i know right it's um but the stress is real like they're they and it's not because i want to beat everybody or necessarily even win you just want to do well you don't want to embarrass yourself you just you you want to think that the thing you're going to do comes together right my showstopper cake was insane what was it because of course i don't know how to do anything like just

18:41Jo:moderately yeah um you're like first i went on a road trip where i went to every bakery and

18:49Teri Hatcher:so the showstopper was our our given like mandate was a rainbow cake that had to be at least six layers and represent every color of the rainbow. That was our thing. So I of course made 12 layers and a two-tiered cake and on the bottom six, the cake was, each cake represented, the cake was the color with a buttercream filling in between. And then on the top layer, the cake was white, But the filling, I made a lemon curd that I dyed all the different colors of the rainbow so that the rainbow, when you cut the top layer open, the rainbow was represented in the filling. And then they sat next to each other.

19:39Teri Hatcher:And then I did other things with, like, candy and cotton candy. And, yeah, it was kind of nuts. Did you win? I did win. But, you know, I mean, it's celebrities. You're like, I did win. It doesn't even count. It's celebrities.

19:51Jo:It counts. Although I will say rainbow cake for people who are not real bakers is like I was just saying this to my husband the other day because I'm like some of this stuff I feel like they're just like putting as the challenge because they want people to like they want it. Some of the mess up is the is the fun of watching the show. A rainbow cake for someone who doesn't bake. I'm sure there were people there messing up like crazy during your thing. Yeah, I'm trying to remember, like, I'm trying to remember that specifically.

20:22Teri Hatcher:I remember Aisling Bay made insane, she's Irish, and she made a Guinness, like, Bailey's cream muffin for the signature round. They didn't get cooked all the way through, unfortunately, but the taste of them was insane.

20:41Jo:Okay, so you bake this totally over-the-top cake. Yes. Are you an over-the-top cake baker in your everyday life? Were you making crazy cakes for your daughter's birthday? I know your daughter's here, and I'm wondering. Do you know, honestly, cake is not entirely my thing.

21:02Teri Hatcher:Pies, really my thing. Gingerbread structures, really my thing. Really? Yeah, like throughout her life at Christmas, I've made, I mean, I started with a beautiful gingerbread church that had, and my rule about gingerbread is absolutely everything has to be edible. You cannot use it. That's the rule. Okay. If it's not edible.

21:25Jo:Do you mean to say that me using hot glue on my decline last year did not count in your house? Because I finally was like, this is so annoying. I think people eat glue. Don't they eat glue? I guess that's true. Like a problem people have? That's a different show. That's a different show. Yeah, we'll talk about that some other time. Wait, okay, so everything has to be edible. Everything has to be edible.

21:42Teri Hatcher:So church. So one of the first I remember was a quite grand church with like stained glass windows. And I had put like a light inside so that it shone through the glass windows. But then I went on to like a gingerbread carousel. And then I did like I did what's the, you know, Santa Claus's town. You know, I did like a whole Santa Claus town. And a couple years ago I did a chandelier. Oh, my gosh. That you could eat. You know, you could eat like the crystals. Where did you hang it? In the living room by the Christmas tree. Oh, my gosh. I need to see pictures of this. And then I'm remembering. But so, like, her parties were extravagant, but it wasn't necessarily.

22:22Teri Hatcher:Around the cake. Around a cake that I made. There was always a cake. But, like, what I did, I had a Charlie and the Chocolate Factory one year party. And I went and got that dot candy that's on the paper. Yeah, yeah, yeah. And a wall this big behind you. Stop. I, you know, taped that all. Like, this is me at three in the morning. This is why I have no life, because these are the kinds of things that I do until three in the morning. No life, like successful actress. I'm taping up this candy so that the kids could go and, you know, lick the candy. And then I also got like 12 fake big ficus trees.

22:58Teri Hatcher:And I must have tied, I don't know, 500 gummy cherries to like all of these trees so that the kids could go. And like, so that's how my creativity would express itself at some of her parties. Like, that's kind of what it's like to have come to a party at the Hatcher household.

23:16Jo:Were you were you a good snack house? Like, would your daughter say that you had like when her friends came over?

23:21Teri Hatcher:Here's what here's what I recall. I recall her having some sleepovers. I recall. OK, this is interesting. I recall. Trying to flip the image that that young girls have about, like, I shouldn't eat that. I'm going to be fat. or whatever. Like I was trying, I never used food as a reward. Right, of course. In fact, and I went out of my way to do the opposite. So it would be like, nothing's happening, you've done nothing well, here's some ice cream. You know, like, like, like, like.

23:53Jo:You've been a total disappointment.

23:55Teri Hatcher:Here, have some ice cream. Got it. And then I would also like, I would just be arbitrarily, I would be like, we're having, we're having chocolate for dinner. Right, right, right. Let's, you know, let's, let's have, So you had a fun house of food. I did have a, and one where I tried to consciously disassociate food from reward. Right, of course. Because I think that's where we get into trouble as adults. You know, we punish ourselves. And the story of punishing yourself over what you're eating is bad. Like, either eat it and enjoy it. Yes. Or don't eat it. Yes. You know, like, but let's try to forgive ourselves for the moments when we feel like we want to eat it and enjoy it.

24:33Teri Hatcher:And then don't beat ourselves up later. and then have other moments where we're more able to be in control and conscious and make better choices.

24:41Jo:Yeah. I think, too, we've gotten caught up in the preciousness of food having to be perfect. And that's something we really talk about here at Delish. Just like, you know, Delish was born out of the era of like the Martha Stewart, like preciousness. I always think of myself as like the sloppy Martha Stewart. Well, that's what I'm saying, though. But, you know, too, because you cook so much, like even when you mess something up, It's like just what you said about the muffins from GBO. It's like they didn't come out right, but they were still amazingly delicious. Right. And you all came together to try them.

25:13Jo:And that was an experience. I mean, we always say, like, you don't have to know how to cook. You have to love to eat because it's the idea of coming together and being around the food that is the joy part of the thing you remember. All right. I feel Sarita's eyes on me. We've been talking for so long. Did we talk about the podcast at all?

25:30Teri Hatcher:No, we didn't.

25:31Jo:But we will. Is that okay? I mean, I guess you're still promoting it. I was going to say, because actually you do have an amazing podcast, and I am going to say it here to make sure that you listen, like, and subscribe to Desperately Devoted.

25:43Teri Hatcher:Can I just add there's a tiny food element to our podcast also? What is it? Tell me. Which your listeners might like. I'm so excited. Just that because the three of us are all so motivated by food.

25:52Jo:Yes, and tell everybody who's on the podcast with you.

25:55Teri Hatcher:Okay, so I'm on the podcast with my real-life daughter, Emerson Tenney, and my daughter, Andrea Bowen, who played my daughter, Julie, on the show. We're just having the best time because, you know, first of all, we've been friends for life, and one of them came out of my womb. You've been friends with her for life. I've been friends with her for life, and I'm not even exaggerating. Yes. I mean, for every minute. But the three of us are also just, I think we inspire each other. We make each other laugh. Like we have different points of view that complement each other. It's just great. We're having a great time.

26:29Teri Hatcher:But the food element. Yes. We all love food. So we decided that wouldn't it be fun to pick a food from each episode and something that we are inspired by, like a character, you know, has this food or whatever, and then make it. I love that. And offer that to our viewers and then just talk about the food a little bit. So we fit that into kind of the end of each podcast. sample of like a food that you've had on that's like well we redid the most famous bad cooking of susan meyer was in the pilot itself where she brings the worst macaroni and cheese ever made in the history of of history to the wake of mary alice who's died right and mike who eventually becomes susan's on and off lover for the whole series um uh eats a bite of it and then spits it out immediately into a napkin.

27:20Teri Hatcher:And so that was that was really obvious. So I made a gourmet four cheese mac and cheese for our for our pilot episode of our podcast. But we've made I made a carrot ginger soup. I made candied yams with candied pecans. Oh, my God, I made that crazy cake talking about how much I don't really like making cakes. But I made a cake that had it was like a three layer cake with a with a roasted strawberry yogurt mousse filling.

27:48Jo:roasted strawberry mousse filling yeah it was good we have nothing for you here we have no food I have moon pies and some I don't even have the pink starburst because someone ate all of them I might take this candy necklace thank you so much for joining us Terry Hatcher and please like, subscribe and listen to us wherever you can find podcasts we're at Snack Podcast

28:16Jo:Have you also got this school flashback? Just anything to say and hope that it's true?

28:22Teri Hatcher:No, not. Wieso Steuer is my safe space.

28:26Jo:You mean everything is safe?

28:29Teri Hatcher:Yes, exactly. Wieso Steuer is the app that understands you. Egal if study, job or job.

28:36Jo:Stimmt, krass. It's not like Steuern. Steuern erledigt? Safe. With Wieso Steuer.