Bonus - Cooking Price-Wise
00:39:35
About
Well sod me sideways; it’s a cheeky bonus episode from Welcome To Horror! Adam and Lee spend time in the kitchen with the magisterial Mr Vincent Price, and take a look at his 1971 Thames TV series “Cooking Price-Wise”. A truly delightful show in which VP demonstrates his culinary prowess, knowledge and love of good food, with a series of delicious treats you can make at home. There’s no spoilers for a cookery show, so you can dive right in, but it’s a definite recommendation for fans of the great man. Stick your apron on, clasp a wooden spoon and join us!
Transcript
Show full transcript
LeeGood evening and welcome to horror. I'm Lee.
AdamHello, I'm Vincent Price.
AdamAnd I'm Adam.
LeeYes, Vincent is replacing Chris this evening, because apparently somebody let him have a fucking night off.
LeeI don't know what that's all about.
AdamHe said it was in the charter or something.
LeeYeah.
LeeNo, so Chris had double booked effectively, so this is a bonus episode, so we recorded our normal episode in a few days time, but as Adam and I had put this evening aside to record.
LeeAnd we wanted to catch up with each other anyway.
AdamAnd we're dedicated.
LeeAnd we're dedicated.
AdamNot like, not like flake and like Chris and his 100 and 200 odd episodes and then just fuck it, you know.
LeeNow he's made a name for himself.
LeeHe's really changed.
AdamYeah.
LeeHe has.
AdamYes.
LeeSo we said we might as well jump on and have a chat and have a good nice time anyway, so.
LeeAdam, very thoughtfully, came up with an excellent idea.
LeeFor Christmas, he purchased me Vincent Price's Cooking Price-Wise BFI release on Blu-ray, which is absolutely glorious.
LeeSo he said, why don't we jump on and talk about that absolute bat shit show, there will be swearing.
LeeThere won't be spoilers, it's cooking, I mean, I don't know what you, you know.
AdamWell, I mean, the nearest you'll get to a spoiler is that his soufflé comes out right.
AdamAnd there you go, that's the one spoiler, so if I've ruined it for you, tough shit, that's, you know.
LeeIf anyone can make a soufflé, it's going to be Vincent Price, isn't it?
AdamWell, I has to be said the relief, just that you can hear the joy.
LeeYeah.
AdamBecause yeah, I mean, yes, so, so yeah, this was his cooking show from 1971 on Thames.
AdamSo it was UK production and everything.
LeeOh, it was, I wondered about that.
AdamYeah, no, so it went out, I think it went out on, it went out on Tuesday nights in 1971 on Thames in the UK.
LeeAnd then I think.
AdamThat's the one, the only one, let's face it.
AdamYou've turned over to ITV.
AdamGranada, maybe, but yeah, unless it's got that, you know.
AdamBut the yeah, and so it's a cooking show, literally that, he is just doing a cookery show because.
AdamHaving watched this and sort of read a bit more about it.
AdamYou know, he was you know, Vincent Price was a proper Renaissance man.
AdamWe've talked about it before on the podcast and.
AdamYou know, like he was really into art and donated loads of stuff to the LA Gallery of Modern Art and stuff like that.
AdamAnd he, you know, he really liked the finer things in life and he really loved cooking and eating, and so.
AdamHe'd already done a cookery book with his wife Mary called A Treasury of Great Recipes.
LeeHave you looked up how much that goes for?
AdamOh, I can imagine. I can imagine.
LeeI'd love a copy, I think the cheapest copy I have ever seen was 180 pounds.
AdamYeah, I can believe it.
AdamWell, apparently this was like, this really was a big deal, it was a bestseller, it sort of, you know, it was considered a classic of cookery and recipe books and stuff like that.
AdamAnd as Vincent Price put it, he was.
AdamYou know, because of the book success, someone had to promote it, and he was already known as an actor, and his wife was like, I don't want to go on TV and talk shows and stuff like that, so he ended up doing it on his own.
AdamAnd when he would do talk shows for this, when he was talking about this, they'd actually get him to cook.
AdamAnd so that's where the idea came from, like someone in the UK was like, well, let's get Vincent Price over to do a cookery show and he obviously lept at the chance.
LeeIt's fantastic.
LeeSo I I've got a, so cards on the table, I've only watched three episodes so far.
LeeAnd I will tell you why.
LeeI watched one episode as soon as we got it, because obviously.
LeeBut, because I'm a lazy, sneaky prick, what I thought is, next time we've got a party coming up and I can't be bothered to like do all the prep and the running around, I can claim to be doing research for the party by watching episodes of this and then writing down the recipes.
LeeDespite the fact, I've got the Vincent Price Cooking Price-Wise cookbook.
AdamExactly.
LeeWhat a lazy bastard.
Leebut yes, so, so.
AdamWhat have you, what have you seen?
LeeSo I have seen lamb, Yep, cheese.
AdamYes.
LeeAnd potatoes.
AdamOh, nice. Or as he puts it, potatoes.
LeeYeah.
AdamAlthough, actually, that's one thing that I really, I mean, I I just love the show anyway, I love Vincent Price, but the thing I really love.
AdamFirst American I have seen who is pronouncing English place names correctly.
LeeYes.
AdamBecause there's an episode about bacon where he's talking about the Wiltshire cure.
LeeYeah.
AdamAnd, you know, he it's not Wiltshire or anything like that.
AdamYou know, the it's all and other sort of English place names come up when they're talking about cheese and stuff like that and it's.
LeeHe talking about Cheshire and stuff, like he just, like he just, and that's why he's got a very American accent.
LeeBut it's very easy to forget that he's American, because these, you know, those so many words he's got a very European pronunciation of them.
LeeAnd it softens the edges of his accent in a sexy way.
AdamWell, I think also I think he was just because this all sort of like came from his love of travel.
AdamAnd I think that that was probably part of it that he was he was going to these places, he was talking to people, it wasn't just, oh, I've seen I've seen this written down.
AdamYou know, or I've I've bought this off the shelf with the place name on it, he's fucking been there.
LeeThis is what I loved about, this is what what sold me so much on the show.
LeeYeah, was the fact that he'll tell you where he, oh, I'm going to do this Italian dish because I had it in this tiny little taverna and like.
LeeAnd it's all and he tells these very personal stories about how he discovered all of these dishes.
LeeAnd it's just it it's it's amazing, it's a fantastic way of spending time with him.
LeeEven if you're not, even if you're not interested in cooking, like I've never watched a cooking show apart from the occasional when I'm so hungover I I think picking the remote will make me throw up on a Sunday morning and the, you know.
LeeBut other than that, I would never watch a cooking show to save my life.
LeeBut this is just fascinating and I yeah, I I have to control myself and not just smash through all six episodes in an evening.
AdamWell, I think I think I think now me and Claire, because because I, because I got it for Christmas from Claire's dad, because she she'd said to him, oh, that's what Adam's got his mate Lee.
AdamAnd he was like, oh, well, well, has he got it and yeah, so I got it at Christmas as well and and we basically that was Christmas.
LeeYeah.
AdamYou know, it's to the point where I was like suggesting that it became Christmas tradition.
AdamNow that turns out he's not going to happen.
LeeOh, that's a travesty, Claire.
AdamWell, only because we've watched it three times since.
LeeOh.
AdamWe watched it at Christmas, and then about, I don't know, about a month ago or something like that, it was just genuinely one of those nights of, I don't know what to put on, I'm not putting on a fucking film because I can't get there, I'm not putting on a series because I don't want to watch anything, you know, anything that I will have to keep up with.
AdamAnd at that point it was like, well, you've got sketch shows or we could just rewatch Cooking Price-Wise and just sit there and because it's it's lovely wallpaper TV in that sense because it's slightly old fashioned.
AdamBut it also gives you that real insight of because basically they obviously go start, he then presents and cooks solidly for 25 minutes.
LeeYeah.
AdamWhilst getting signals from behind from directors sort of like saying hurry up or play for time or you've forgotten to mention that.
AdamAnd he's literally had to learn a 25-minute program and cook whilst he's presenting it on that, on the lovely little kitchen that they've built him in a studio somewhere.
LeeGod, I hate that kitchen so much.
LeeBut I love I love to hate it, it's one of like.
LeeIt's everything I hate about the 70s, but as soon as you put Vincent Price in it, I'm like, oh, it's very homely though, isn't it?
AdamBut the but the weird thing is is what I love is obviously is it's, you know, this is Thames TV production, you know, they've done, there's other sort of cooking shows and things like that.
AdamAnd it was like, oh, you set up a kitchen in a studio, they've gone, right, set up a kitchen, what they haven't said is Vincent Price is six foot fucking four.
LeeYeah.
AdamAnd you've built an average sized kitchen.
LeeThe counter is halfway between his knee and his thigh.
AdamYeah, basically if he wants to serve his own meat and two veg, he can he can slam them on that bloody countertop, no problem, no effort.
AdamAnd yeah.
LeeYeah.
AdamSo it sort of looks a bit gory.
LeeWhat kept making me laugh was obviously as you say, they've built it purpose built.
LeeSo they've got like proper work surfaces, like you would in a kitchen.
LeeBut because I'm watching it as a cooking at home thing, when he keeps taking stuff out the oven and just putting it on the side, I'm like, trivet, trivet, trivet, trivet.
LeeAnd I thought, no, that's fine, it's fine, it's probably marble or whatever.
AdamIt's I I think, well, I think it's also it's 1971, they didn't care.
AdamThat was probably contributing to the depletion of the ozone layer, him laying them on the fucking Formica just sitting there bubbling.
LeeThat goes to show the age of it.
LeeThe other thing that goes to show the age of it is the amount that he drinks while he's recording.
LeeAnd everything, like.
LeeAnd and everything, this is the other thing, this was Jennifer and I's joke the whole way through was every time he says, and then you add, we were like, cream or cheese or wine, because everything.
LeeIs, it gets some meat or some vegetables then put cream, cheese and wine from it.
LeeWe were like, yeah, of course it'll taste fucking amazing.
AdamBut that's the thing is you know it's beautiful stuff.
AdamAnd he is quite clearly, because there's, I don't know if you've seen it, there's an interview with his daughter on the disc, it's one of the extras.
AdamBecause also because it's BFI, so you've got lovely little things in there, there's we watched a few of the extras as well that are not related to it.
AdamBut they're sort of in the same wheelhouse, so it's stuff like an old 50s public information film on how to make a cup of tea.
AdamIt's very sort of Mr. Chumley Warner, you know.
AdamIt's sort of, women should learn how to make a proper cup of tea if you want to keep that husband of yours, here's how you do.
AdamAnd it's so you've got loads of those little bits on there.
AdamBut there's also like this interview with his daughter and she's sort of like saying, you know, it's it's really lovely because you can see the sort of how much she can see her dad in this.
LeeYeah.
AdamYou know, it's not just she's like, oh no, this is this is him, it's not a part or whatever, you know, watching him playing a character in a film or something like that.
AdamIncidentally, when he was doing this, he was in pre-production for The Abominable Dr. Phibes as well.
LeeNo.
AdamSo he was pretty much UK based for like a couple of years because obviously that's filmed over here and stuff.
AdamSo, but she said, yeah, he was as she put it, he was a big man, and he loved to eat and he had plenty of places to go because he was that tall.
AdamAnd, and that's the thing is all of his stuff, none of it's like, or if you're trying to watch your weight or anything like that.
LeeNope.
AdamYou can you can tell, you can tell that American thing in there though, where it's like not a fucking scrap is wasted, it's like, oh, you can save that and have that later or you can use that for broth or keep those because you're going to make this and so on and so forth.
AdamSo it's very it's all the the economy of it in so much as nothing goes to waste.
AdamBut everything is beautifully indulgent, it's all sort of like, no, this is just going to taste fucking great.
LeeBut I love the I love the fact that just looking at it, you know it tastes great.
LeeBut none of, that's the problem, although I don't watch cooking shows now, occasionally you click through so you sit and you see the Great British Bake Off and all that shit.
LeeAnd everything always looks like a an ultra stylized photo.
AdamYeah, they know how to filter it, they know how to photograph it to look at its best, yeah.
LeeHe doesn't do this.
LeeAnd I've noticed this as well with Floyd, I I was watching I was flicking channels and it was Floyd cooking something, I think he was cooking like a side of beef or something.
LeeAnd it looked like a side of beef you've just cooked. He didn't look like it had been photoshopped with within an inch of his life and painted with varnish to look good.
LeeIt was like, this is what food looks like, this is what it's like when you make it.
LeeAnd that's exactly what you get with this, like it all looks real.
LeeLike none of it's super beautifully presented, it's amazing food that you know tastes absolutely epic, but just looks like food you can make.
LeeIt's really.
AdamWell and that's the thing is because there's no editing on it or anything else like that, it's the food that he's making there and then is the food that you're seeing.
AdamIt's not cut to the one that looks the best of the 15 that we made that you might see on another cooking show or something like that.
AdamAnd I mean, to the point with this, where he's obviously like, right, we've put the soufflé in, if it don't work, we're fucked.
AdamWe're just going to have to go with it because soufflés are a fucking nightmare.
AdamAnd he's like, no, we'll just have to go with it.
AdamI've got the soufflé and the and the joy and the relief.
AdamThat you can hear that it's like, my fucking soufflé worked.
AdamSo, because, you know, he's.
AdamAnd, but yeah, you can just see, you can see his love for food.
AdamThere's a lovely lack of snobbery with it.
LeeOh yeah, 100%.
LeeHe keeps saying that, he keeps saying, these products are these things aren't expensive, you don't need to get the greatest cuts of meat, if you can do stuff with it and stuff.
LeeLike, yeah, he's got a really down to earth, lovely way about it, which, you know, we all know that he did as a real human being anyway.
LeeBut yeah, to bring that into, yeah, and try and take the snobbery out of food and just be like, everyone should have good food, it's really, you know.
AdamTry this, it's amazing.
AdamI really want to and it's it comes from just like a genuine thing of obviously himself becoming because.
AdamYeah, on the interview, his daughter says that so Vincent Price's grandfather invented baking powder.
LeeWhat?
AdamYeah, he actually invented baking powder.
AdamHe was a a doctor who wasn't a as she put it, what was it, he was he was a chemist who wasn't much copper as a chef, but he managed to invent baking powder.
AdamAnd obviously that then became like a huge thing and so.
AdamAnd then Vincent Price's father was the CEO of a sweet company, or like head of a sweet company.
AdamAnd had managed to move his company to where the World's Fair was, the year before the World's Fair turned up and so they just made a bomb there and so.
AdamThere was a lot of food in the family and stuff like that.
AdamSo and I think it just came from there the same sort of thing, it was like it was a food was obviously like a big deal in the house and sort of, you know, all always something that was conscious of.
AdamAnd so when he was traveling and stuff like that, he went to as many restaurants as he could and tried as many different dishes as he did, but then he came back and wanted to be able to reproduce them.
AdamAnd as you say, it's that thing where he's going, no, look, these are ingredients.
AdamLike there's one bit where I really love it where he says, again like that sort of thing that you would get, you won't get with a lot of cookery shows, where he's like, oh, use water chestnut if you're feeling adventurous.
AdamYou can get it tinned.
AdamYou know what I mean, he's not like, oh this, you know, I'm not asking you to go and be ridiculous and go and fucking find someone who's got it fresh in Britain in 1971, but he's like, you can get it tinned, it's tinned, it's fine, it doesn't matter.
AdamIt's part of the dish, it doesn't really matter that it's not.
AdamYou know, it's not all 100% fresh or something like that, or it's, you know, it's no, you can get these things and make these lovely, lovely dishes, you know.
LeeAnd it was the same with the cheese one, one of the things he was making, he was like, oh, I'm using this cheese, it's because I like this cheese, like you can just use cheddar, it's absolutely fine, you don't have to like it, it doesn't have to be wanky, you can just have whatever you like.
LeeYeah, and it's just it just feels so accessible and so, brilliant.
LeeAnd then it's funny, so Jennifer and I had a bit of a chant last night, Jennifer kept shouting it over and over and it just kept making me laugh uncontrollably every time.
LeeSo in the potato episode, he makes a thing called Manhattan Vichyssoise.
AdamYes, yeah.
LeeWhich I've only ever heard that term used in a Mitchell and Webb sketch.
Leein which they're talking about, you know when you go to a restaurant and there's a waiter and they're just a waiter, but they're incredibly posh and look down on you.
LeeYeah, and it's that and at one point he brings them out soup and he says, here's your soup.
LeeAnd any public schoolboy will tell you it needs to be eaten with a Vichyssoise fork, it's all in the wrist.
LeeSo every time he said Vichyssoise, we kept going, where's the fork, where's the fork?
AdamSee, I always that was the thing is I was I was always fortunate.
AdamVichyssoise I always just think of Batman Returns where he gives him and he says it's cold, it's supposed to be cold, it's Vichyssoise, oh okay, and then just eats it.
Adamand so that has much like Red Dwarf, I think that could have saved me a lot of embarrassment.
AdamYou know, in certain in certain circles if I'd have been traveling in them, you know, I I'd have known Vichyssoise were meant to be cold.
AdamI do love the bits at the end where he sits down to tuck into them.
AdamAnd you're like, he is fucking eating that.
AdamThis isn't posed, this isn't going to be like, you know, spit it into a hanky and it's like.
AdamNo, he's he's sat there like fucking desperate Dan with a cow pie, he's going to go through that old fucking lamb, isn't he?
LeeYeah.
AdamYou know, he is. He's not. Fucking. It's because that's the thing is as well, it's like it's huge fucking portions.
LeeYeah.
AdamBut I believe that he's eating that huge.
AdamDo you know what I mean, he's like yeah, no, he's sitting down at that full roast, you know.
LeeI don't I'll get that impression but also at the same time, I'm like, you know what he's like with his generosity and stuff.
LeeYeah, so he makes himself that plate, he's definitely eating that plate.
LeeBut when he cooks, he always cooks more than he dishes up.
LeeAnd I'm like, you know perfectly well the second that camera's off, he's like, right, everyone get fucking stuck in here.
LeeBecause this is really.
AdamI you know the crew's going through it.
AdamTo to be honest, I'd imagine that's always the joy of any cookery show is if you're the crew is, you know, they must be like you doing another cookery show, you know, I need to lose weight this year, so I've had to fat them off, mate.
AdamI was on my third tripod.
LeeOh, I see you're wearing your Dr. Phibes T-shirt in honor of.
AdamYes, yes.
LeeWell done.
AdamI'm feeling very I was feeling very on on brand.
AdamBut I just yeah, it was just one of those sort of weird little, it's a weird little footnote in essentially like a horror career. But it's opened up this whole sort of new window of understanding of him.
AdamAnd, you know, and I think he's a he's a good host, he's a like.
AdamBecause he's he he's what's the, what's the word I'm looking, you know, he's knowledgeable.
LeeHe's very charismatic, he's very relaxed in front of the camera.
LeeLike, like you say, he's he's just for someone who is a good cook but has no experience and suddenly just go, there you go, there's six episodes of a TV show.
LeeJust go and cook stuff.
LeeLike, he just takes it all in his stride, last night watching the potato one.
LeeHe set fire to his, I don't know if you spotted it, he sets fire to one of his oven gloves while he's taking something out from the.
AdamYeah.
LeeOut of from the grill, and he just very relaxedly just keeps squeezing it, while talking to the camera and it's like, you know that's burning inside.
LeeAnd he just keeps casually pressing it and pressing it and then eventually he just takes it off and leaves it on the side.
AdamBut that's fucking professionalism.
AdamThat's the thing you've got this thing where it's like, right, you're cooking three meals in 25 minutes and telling us about the history of the fucking potato, go.
AdamAnd you sort of you you realize that there's, you know, it's like, I've set fire to my gloves, fuck it.
AdamWe're 30 minutes in, I'm not doing a retake.
AdamDo you know what I mean, it's like that fuck everyone off, the whole thing is like completely thrown out then, they're just, you know.
AdamIt's like, it's like this podcast, there's no editing.
LeeYeah.
AdamHe just.
LeeIt's it's wonderful, I love spending time with Vincent Price.
LeeAnd this is a really nice way of doing it, as you say, with Vincent Price, not with Vincent Price as a character or Vincent Price promoting something, just Vincent Price doing shit that Vincent Price likes doing.
LeeAbsolutely incredible.
AdamAnd it's I yeah, I've I'm I'm so pleased, I'm so pleased to have watched it.
AdamAnd as I say, I think it's it's one of those things, me and Claire have put it on like we sort of because we were saying about, oh, should we do a bonus episode, we'll do Vincent Price, we'll do Cooking Price-Wise rather.
Adamand so I was just going to stick the bacon one on yesterday just to have a watch of just to get get back in the sort of frame, yeah, we just sat there, we watched the lot.
AdamBut it was yeah, but by this point we're sort of we're on our phones, we're walking in and out and everything.
AdamIt was like just literally the telly's on.
AdamBut it was from an era where you had that sort of thing.
AdamI also I also love the fact that you're from an era where there are times when he is clearly wiping his nose.
AdamThere's an awful lot of and you think over food.
LeeBut again, the potato one, he for times, I think I can.
LeeHe literally just goes.
LeeYeah, because he's using his hands, he can't cover his mouth because it's all on camera.
LeeHe's like, he just has to cough it out and then it's gone.
AdamOh, I tell you what, I'll have to I'll have to send you a clip, because weirdly enough, Claire watches Claire watches like older cooking shows often as a sort of relaxation thing.
AdamAgain, it's like sort of just, oh, just bang on two fat ladies on YouTube or something like that.
LeeAnd then it's like, when you said older, I thought you meant like Fanny Cradock and like.
LeeI was like, oh no.
AdamOh no, I love that.
LeeI've never watched the whole one.
LeeBut whenever I see clips of that stuff, I'm like, that looks like so much fun.
AdamWell, we we started watching a thing called Farmhouse Kitchen.
AdamAnd he's, I mean, it's beyond sort of.
AdamYou know, Vincent Price is this show is quite action packed.
AdamYou know, Farmhouse Kitchen is like, has less incident to be honest.
AdamAnd it's presented it's presented by this woman, oh my God, she the episode I I was watching, it was like the Boxing Day edition or something like that, prepare meals for Boxing Day.
AdamAnd me, the woman's the poor woman's obviously just got a tickle in her throat, but it's like the whole of it is just.
AdamAnd again, it's that whole thing of start is 25 minutes, stop.
AdamThey don't have they don't have editing, they don't have breaks, they don't have.
AdamYou know, they have multiple cameras moving around and doing close-ups of bits of it that being slightly out of sync and everything else like that.
AdamBut yeah, so Farmhouse Kitchen is sort of follows much the same thing, but yeah, the woman on there was like you're just like, oh my God, she's got a fucking TB, what the.
AdamYou know.
AdamBut again, it's and again, it's a lovely thing you watch these sort of programs where it's like, oh my God, yeah, that's it's utterly alien to how TV would be done now because it's of, you know.
AdamEven mildly like a cooking show now isn't it's not a special effects extravaganza, you know, or it's it doesn't require.
AdamYou know, did it did it have the best actors in it, yeah, it was all the people sat around Nigella's table pretending to be her friends going, you know.
AdamWhereas with this, I love the fact there's there's not an audience, but there is Vincent and a trestle table and he's like, well, we'll be filming again in 40 minutes, so just let me polish off this lamb to myself and we'll be.
LeeA couple of brand.
AdamHe says, I think he that's that's a week I haven't I haven't had to buy a lunch.
LeeYeah.
AdamBut, before the light finally fades here.
AdamI was going to say, I think I assume that Jennifer would get a lot of fun from the cheese episode where they give you the like cheese chess set and stuff like that.
LeeOh my God, I've got notes about that.
LeeThe cheese chess set, the cheese monster.
LeeIt's just.
LeeAnd that's the thing, like it is it is endearing and I love it, but like you wouldn't see that now.
AdamNo.
LeeNobody would go, oh, we're going to do here's a thing, why don't you present cheese on a cheese on a chest set, or.
AdamYes.
LeeFucking yes.
LeeThey'd better be.
LeeJesus Christ.
LeeThat looks better than his one.
LeeThey'd better be photographs of that on.
AdamThere will be photographs on Instagram for the benefits of the tape, I am demonstrating my own cheese monster, he's got he's got radish feet.
AdamWhich is more than Vince came up with.
AdamHe's got a raspberry nose and special note from Ted is that he's given him almond toenails on his little radish feet, because as Ted put it, monsters don't have great foot care.
LeeYeah.
AdamSo, there we go.
Adambut yeah.
LeeHow old is Ted at the moment?
AdamHe's six.
LeeSo, for the listeners, who's already considering the fuck.
LeeDo you know what, I've got a fear that Ted's going to end up with a bigger shoe collection than I've got by the sounds of it.
AdamThat could be that could be the case actually.
AdamI mean, certainly if if his auntie says got anything to do with it.
Lee
AdamBecause that that's that's a new pair of week.
AdamBut yeah, so I felt inspired, so I made the I made the monster.
LeeThat's incredible.
LeeBecause that's the thing, he's one that he brings out looks really good, but he's one that he has to do on the fly on the thing, everything fucking goes wrong for him.
LeeLike you really feel for him because you're like, I'm sure if you took the time, this would look excellent.
LeeBut yeah, like he goes, here's one that doesn't look quite so shit and pulls it.
AdamWell, there was a there was a big debate about it at work a little while back where someone was saying because they they were shocked that half the half the people there had never experienced a hedgehog with like pineapple and cheese on it.
AdamYou know, Tim foil foam hedgehog with yeah.
AdamTo the point where they were talking about having a whip around for him at work.
AdamAnd it's not a fucking national tragedy, they've just never seen they've just never seen a fondu party, you know.
LeeAs soon as it came up cheese and it was the cheese one, yeah, as soon as it came up that that was the one we were going to watch.
LeeJennifer immediately went, you better have cheese and pineapple.
LeeAnd I was like, he's not going to let you down, it's been some price, you'll be fine.
LeeWe weren't expecting him to do it as a ferocious animal, but.
AdamWell, I mean, this is the thing, it's just because I saw that and I thought I'm going to do that.
AdamObviously, no, I didn't.
AdamAnd then, oh my God, and it was Claire, she said, look, you go down the shops, why don't you get the bits before you do the before you do the podcast, you two can create your own monster.
AdamAnd as I'm looking at it now, I'm just getting the bongo music in my head.
AdamBecause that fucking bongo music.
LeeOh, I love that bongo music.
AdamYeah, utterly at odds with the whole thing, because that bongo music feels like it's.
AdamThat feels like a made up program in Monty Python where they've, you know, like some anthropology show or something like that.
AdamAnd but also the the stars with it written on, like when it comes up Cooking Price-Wise.
AdamThat look exactly like the cardboard sort of multi-colored stars that you get in a news agents, you know, crisps 50p.
AdamYou know, that sort of thing, but yeah, this is Cooking Price-Wise and it's just wonderfully sort of low budget.
AdamBut at the heart of it, you've got Vincent Price and it's a real charming thing.
AdamIt's just so lovely spending time with Vincent Price.
LeeIt's incredible.
LeeSo I had no idea it was a TV show until you and I and Lady Jennifer and Dr. Dean had a actually, no, sorry, I heard about it and I managed to buy a copy of it and it coincidentally arrived a few days before the four of us had a Vincent Price movie day.
Adamyes.
LeeWhere we started at 10:00 in the morning and went on until gone midnight watching nothing but Vincent Price movies.
LeeI'd bought Jennifer.
AdamYou and Dean nearly killed each other trying to play the fucking drinking game with Comedy of Terrors.
LeeYeah.
AdamWhen you realized 10 minutes in that Vincent Price does not say a line without taking a drink.
LeeYeah.
AdamSo.
LeeThat that fucked us up pretty heavily.
LeeBut luckily, we weren't too bad because we already had bellies full of food because we'd Jennifer had cooked two meals from this.
LeeI think one of them was like a Moroccan lamb, if I remember correctly.
LeeAnd the other one was a it was like pasties, so it was mince meat pasties, but it had like, like fruit in there as well, which again sounds very Moroccan, so I could be confusing it, I mean it was over 20 years ago now.
Leebut yeah, it was it was that's the only thing I'd seen of it.
LeeAnd I, as far as I was aware, this TV show had disappeared to the sands of time, so when you sent me the Blu-ray and I was like, oh my God, they've actually found them.
LeeBecause was this lost for a time or I think it was just I think it was just no one thought to release it.
AdamWeirdly enough, I think it was one of those things where until the BFI were like, oh, these tapes exist, we'll look after them because they're part of history.
AdamBut other than that, there was no sort of like commercial thing for it, so there wasn't like anyone I don't even think it got broadcast anywhere, like I don't think it got sold abroad or anything.
AdamI think it was just literally they did they did clearly on the cheap, they did the sort of six episodes and then they just didn't do anymore.
AdamWhich is a shame because I think he he would have definitely done it, I think he'd have made the time to come back and continue.
AdamBecause I think he was he really does seem to be having a great fucking time with it.
LeeHe does, he seems to be loving every minute on set.
LeeAnd like, yeah, and you know, and just him again talking about his experiences of, oh, the first time I had this and where I was and I was on set with this film or something, it's just so engaging.
LeeLike you can't help but be drawn in by his his charisma and his.
LeeOh, he's a sexy bastard, isn't he, let's be honest.
AdamHe is a he is a fine figure of a man.
AdamIt must be said and with some fine dressing.
AdamAlso, also, can I just give a special mention to streaky the demonstration pig?
AdamIt's just in the there's the bacon episode.
LeeOh, I haven't seen that yet.
AdamHe's got one of those, he's got one of those, you know, the sort of plastic pig with all the cuts on it, they've got one of them, they've stuck them on top of the shelves because they know that he's tall enough to point to it.
AdamAnyone of average height, they'd have had to put it down on the counter.
AdamBut he's just using it, again, he can indicate with his wooden spoon and he he Christens it streaky, I think that's a good name for a pig.
LeeYeah.
AdamBecause I have to say the one thing that gets me every time is watching the is the bacon episode, there is just if it's like, oh, there's only one country that does bacon well and that's that's Britain and I'm like, hey, for his price, price, we do good.
AdamAnd I thought why did that just really that just makes me want to dance around the garden for a bit.
LeeYeah, it's it's it's it is such a delight.
LeeAnd yeah, I'm glad I've kind of eaked them out.
LeeBut I kind of tempted to go and watch the bacon one now.
LeeBecause I just, I'm not, because.
AdamBacon.
LeeI am I am on a super strict diet at the moment, so watching a bacon strong episode, it's just going to go fuck up really, I don't need.
AdamI I that's that's the one thing I would say is is just sat there and it is like, yeah, you are just piling stuff down your gob.
AdamI mean, this this monster might not survive the night.
LeeIt is it's all just so unhealthy, but amazing.
LeeAnd that's the thing, like it's.
LeeIt's it's all treat food, everything that he does, not quite everything actually, that Manhattan Vichyssoise thing.
LeeYeah, it's just a load of vegeta, I mean, he does put half a point of cream in it.
LeeBut other than that, it's just vegetables and then he just blends it and he goes, yeah, you stick it in the fridge, you can have it cold later, it's lovely.
LeeAnd I was like, oh, that sounds so good.
LeeHoly healthy.
AdamIt does.
LeeApart from the half point of cream.
AdamThey didn't do any harm, you can you two could be six foot four of pure Vincent.
LeeHe lived for a long time as well, that's the thing, considering he ate all this food, he did a, you know.
LeeHe he definitely didn't tap out at 60.
AdamNo.
AdamWell, not only that.
AdamBut also I think it's just.
AdamYeah, he was he just.
AdamIt's just love of fucking life.
LeeYeah.
AdamYou know what I mean, he was like, I could teach you how to.
AdamI could teach you how to do boring things.
AdamBut who wants to know how to do the boring things, I've learned these amazing I've learned these amazing recipes, they taste like they taste magical.
AdamAnd I can cook them.
LeeYeah.
AdamYeah.
AdamYou know, that seems to be his thing, in a weird way, it's like, look, I can do it, I'm not untrained chef or anything like that, but I've taught myself and yeah.
LeeAnd that yeah, that is what makes it so nice is that he just keeps reiterating, this isn't difficult.
LeeYou can do this, you can buy all this stuff, it isn't hard, it's just measurements and timings, you can't fuck this up.
LeeAnd it really does make you go, oh, but it looks amazing, I like it's yeah, amazing.
LeeSo.
LeeOn that note, if you haven't seen it, go and find cooking Price-Wise.
LeeThe BFI release I've been slowly working my way through, but I I'm very excited because I know once I've watched all of the episodes, I've got so much bonus content as well.
AdamOh, there is there is a lot in there, yeah.
AdamSo, yeah.
AdamAnd I would imagine if people want to check it, I'd imagine there's clips on YouTube or probably whole episodes, I mean, having the Blu-ray is just magical to have it sort of preserved and looking as good as it can.
AdamAnd also at one point, the camera pans just a bit too far to the right and he's got two utterly psychedelic posters up.
AdamI don't know what.
LeeYes.
LeeI saw those.
LeeYeah.
AdamWhere you sort of like just ordinary kitchen, ordinary kitchen, ordinary kitchen, what.
AdamOh hang on, no, don't stop go go back.
AdamOr when you or when you just see tables gradually appear next to people.
AdamYou know, like a shadow a bit of table appears and then they run off.
AdamBut it's yeah, it's all part of the charm.
AdamIt's just, yeah.
LeeIt's amazing.
LeeIf you're into cooking shows, watch it, if you're into Vincent Price, watch it.
LeeIf you're not into either of those, just watch it, it's so much fun, it's yeah.
AdamIt's something charming from a bygone age as well, it'll sort of make you realize, oh actually, yeah, this was telly.
LeeYeah.
AdamYou know, it's because it's very plain, but really engaging.
LeeExcellent.
LeeSo thank you very much Adam for A, buying this for me for Christmas and B, suggesting it for this evening.
AdamYou're very welcome, sir, it's been a bloody treat discussing this mad, mad, wonderful little bit of history.
LeeI didn't think we'd have enough to talk about from the TV show and we would just end up waffling on about Vincent Price.
AdamI thought at least at least I've done something.
LeeAmazing.
LeeRight.
LeeThanks ever so much for listening everybody and we will see you either before this or after this for our regular episode of The Plague of Zombies.
Leemuch and good night.
AdamGood night.
AdamTill we eat again.
