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
Lee Good evening and welcome to horror. I'm Lee.
Adam Hello, I'm Vincent Price.
Adam And I'm Adam.
Lee Yes, Vincent is replacing Chris this evening, because apparently somebody let him have a fucking night off.
Lee I don't know what that's all about.
Adam He said it was in the charter or something.
Lee Yeah.
Lee No, 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.
Lee And we wanted to catch up with each other anyway.
Adam And we're dedicated.
Lee And we're dedicated.
Adam Not like, not like flake and like Chris and his 100 and 200 odd episodes and then just fuck it, you know.
Lee Now he's made a name for himself.
Lee He's really changed.
Adam Yeah.
Lee He has.
Adam Yes.
Lee So we said we might as well jump on and have a chat and have a good nice time anyway, so.
Lee Adam, very thoughtfully, came up with an excellent idea.
Lee For Christmas, he purchased me Vincent Price's Cooking Price-Wise BFI release on Blu-ray, which is absolutely glorious.
Lee So he said, why don't we jump on and talk about that absolute bat shit show, there will be swearing.
Lee There won't be spoilers, it's cooking, I mean, I don't know what you, you know.
Adam Well, I mean, the nearest you'll get to a spoiler is that his soufflé comes out right.
Adam And there you go, that's the one spoiler, so if I've ruined it for you, tough shit, that's, you know.
Lee If anyone can make a soufflé, it's going to be Vincent Price, isn't it?
Adam Well, I has to be said the relief, just that you can hear the joy.
Lee Yeah.
Adam Because yeah, I mean, yes, so, so yeah, this was his cooking show from 1971 on Thames.
Adam So it was UK production and everything.
Lee Oh, it was, I wondered about that.
Adam Yeah, no, so it went out, I think it went out on, it went out on Tuesday nights in 1971 on Thames in the UK.
Lee And then I think.
Adam That's the one, the only one, let's face it.
Adam You've turned over to ITV.
Adam Granada, maybe, but yeah, unless it's got that, you know.
Adam But the yeah, and so it's a cooking show, literally that, he is just doing a cookery show because.
Adam Having watched this and sort of read a bit more about it.
Adam You know, he was you know, Vincent Price was a proper Renaissance man.
Adam We've talked about it before on the podcast and.
Adam You know, like he was really into art and donated loads of stuff to the LA Gallery of Modern Art and stuff like that.
Adam And he, you know, he really liked the finer things in life and he really loved cooking and eating, and so.
Adam He'd already done a cookery book with his wife Mary called A Treasury of Great Recipes.
Lee Have you looked up how much that goes for?
Adam Oh, I can imagine. I can imagine.
Lee I'd love a copy, I think the cheapest copy I have ever seen was 180 pounds.
Adam Yeah, I can believe it.
Adam Well, 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.
Adam And as Vincent Price put it, he was.
Adam You 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.
Adam And when he would do talk shows for this, when he was talking about this, they'd actually get him to cook.
Adam And 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.
Lee It's fantastic.
Lee So I I've got a, so cards on the table, I've only watched three episodes so far.
Lee And I will tell you why.
Lee I watched one episode as soon as we got it, because obviously.
Lee But, 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.
Lee Despite the fact, I've got the Vincent Price Cooking Price-Wise cookbook.
Adam Exactly.
Lee What a lazy bastard.
Lee but yes, so, so.
Adam What have you, what have you seen?
Lee So I have seen lamb, Yep, cheese.
Adam Yes.
Lee And potatoes.
Adam Oh, nice. Or as he puts it, potatoes.
Lee Yeah.
Adam Although, 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.
Adam First American I have seen who is pronouncing English place names correctly.
Lee Yes.
Adam Because there's an episode about bacon where he's talking about the Wiltshire cure.
Lee Yeah.
Adam And, you know, he it's not Wiltshire or anything like that.
Adam You 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.
Lee He talking about Cheshire and stuff, like he just, like he just, and that's why he's got a very American accent.
Lee But 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.
Lee And it softens the edges of his accent in a sexy way.
Adam Well, I think also I think he was just because this all sort of like came from his love of travel.
Adam And 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.
Adam You know, or I've I've bought this off the shelf with the place name on it, he's fucking been there.
Lee This is what I loved about, this is what what sold me so much on the show.
Lee Yeah, 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.
Lee And it's all and he tells these very personal stories about how he discovered all of these dishes.
Lee And it's just it it's it's amazing, it's a fantastic way of spending time with him.
Lee Even 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.
Lee But other than that, I would never watch a cooking show to save my life.
Lee But this is just fascinating and I yeah, I I have to control myself and not just smash through all six episodes in an evening.
Adam Well, 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.
Adam And 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.
Lee Yeah.
Adam You know, it's to the point where I was like suggesting that it became Christmas tradition.
Adam Now that turns out he's not going to happen.
Lee Oh, that's a travesty, Claire.
Adam Well, only because we've watched it three times since.
Lee Oh.
Adam We 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.
Adam And 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.
Adam But it also gives you that real insight of because basically they obviously go start, he then presents and cooks solidly for 25 minutes.
Lee Yeah.
Adam Whilst getting signals from behind from directors sort of like saying hurry up or play for time or you've forgotten to mention that.
Adam And 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.
Lee God, I hate that kitchen so much.
Lee But I love I love to hate it, it's one of like.
Lee It'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?
Adam But 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.
Adam And 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.
Lee Yeah.
Adam And you've built an average sized kitchen.
Lee The counter is halfway between his knee and his thigh.
Adam Yeah, 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.
Adam And yeah.
Lee Yeah.
Adam So it sort of looks a bit gory.
Lee What kept making me laugh was obviously as you say, they've built it purpose built.
Lee So they've got like proper work surfaces, like you would in a kitchen.
Lee But 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.
Lee And I thought, no, that's fine, it's fine, it's probably marble or whatever.
Adam It's I I think, well, I think it's also it's 1971, they didn't care.
Adam That was probably contributing to the depletion of the ozone layer, him laying them on the fucking Formica just sitting there bubbling.
Lee That goes to show the age of it.
Lee The other thing that goes to show the age of it is the amount that he drinks while he's recording.
Lee And everything, like.
Lee And 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.
Lee Is, it gets some meat or some vegetables then put cream, cheese and wine from it.
Lee We were like, yeah, of course it'll taste fucking amazing.
Adam But that's the thing is you know it's beautiful stuff.
Adam And 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.
Adam Because 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.
Adam But 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.
Adam It's very sort of Mr. Chumley Warner, you know.
Adam It'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.
Adam And it's so you've got loads of those little bits on there.
Adam But 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.
Lee Yeah.
Adam You 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.
Adam Incidentally, when he was doing this, he was in pre-production for The Abominable Dr. Phibes as well.
Lee No.
Adam So he was pretty much UK based for like a couple of years because obviously that's filmed over here and stuff.
Adam So, 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.
Adam And, 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.
Lee Nope.
Adam You 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.
Adam So it's very it's all the the economy of it in so much as nothing goes to waste.
Adam But everything is beautifully indulgent, it's all sort of like, no, this is just going to taste fucking great.
Lee But I love the I love the fact that just looking at it, you know it tastes great.
Lee But 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.
Lee And everything always looks like a an ultra stylized photo.
Adam Yeah, they know how to filter it, they know how to photograph it to look at its best, yeah.
Lee He doesn't do this.
Lee And 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.
Lee And 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.
Lee It was like, this is what food looks like, this is what it's like when you make it.
Lee And that's exactly what you get with this, like it all looks real.
Lee Like 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.
Lee It's really.
Adam Well 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.
Adam It'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.
Adam And 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.
Adam We're just going to have to go with it because soufflés are a fucking nightmare.
Adam And he's like, no, we'll just have to go with it.
Adam I've got the soufflé and the and the joy and the relief.
Adam That you can hear that it's like, my fucking soufflé worked.
Adam So, because, you know, he's.
Adam And, but yeah, you can just see, you can see his love for food.
Adam There's a lovely lack of snobbery with it.
Lee Oh yeah, 100%.
Lee He 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.
Lee Like, 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.
Lee But 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.
Adam Try this, it's amazing.
Adam I really want to and it's it comes from just like a genuine thing of obviously himself becoming because.
Adam Yeah, on the interview, his daughter says that so Vincent Price's grandfather invented baking powder.
Lee What?
Adam Yeah, he actually invented baking powder.
Adam He 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.
Adam And obviously that then became like a huge thing and so.
Adam And then Vincent Price's father was the CEO of a sweet company, or like head of a sweet company.
Adam And 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.
Adam There was a lot of food in the family and stuff like that.
Adam So 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.
Adam And 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.
Adam And as you say, it's that thing where he's going, no, look, these are ingredients.
Adam Like 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.
Adam You can get it tinned.
Adam You 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.
Adam It's part of the dish, it doesn't really matter that it's not.
Adam You 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.
Lee And 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.
Lee Yeah, and it's just it just feels so accessible and so, brilliant.
Lee And 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.
Lee So in the potato episode, he makes a thing called Manhattan Vichyssoise.
Adam Yes, yeah.
Lee Which I've only ever heard that term used in a Mitchell and Webb sketch.
Lee in 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.
Lee Yeah, and it's that and at one point he brings them out soup and he says, here's your soup.
Lee And any public schoolboy will tell you it needs to be eaten with a Vichyssoise fork, it's all in the wrist.
Lee So every time he said Vichyssoise, we kept going, where's the fork, where's the fork?
Adam See, I always that was the thing is I was I was always fortunate.
Adam Vichyssoise 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.
Adam and so that has much like Red Dwarf, I think that could have saved me a lot of embarrassment.
Adam You 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.
Adam I do love the bits at the end where he sits down to tuck into them.
Adam And you're like, he is fucking eating that.
Adam This isn't posed, this isn't going to be like, you know, spit it into a hanky and it's like.
Adam No, 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?
Lee Yeah.
Adam You 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.
Lee Yeah.
Adam But I believe that he's eating that huge.
Adam Do you know what I mean, he's like yeah, no, he's sitting down at that full roast, you know.
Lee I 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.
Lee Yeah, so he makes himself that plate, he's definitely eating that plate.
Lee But when he cooks, he always cooks more than he dishes up.
Lee And I'm like, you know perfectly well the second that camera's off, he's like, right, everyone get fucking stuck in here.
Lee Because this is really.
Adam I you know the crew's going through it.
Adam To 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.
Adam I was on my third tripod.
Lee Oh, I see you're wearing your Dr. Phibes T-shirt in honor of.
Adam Yes, yes.
Lee Well done.
Adam I'm feeling very I was feeling very on on brand.
Adam But 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.
Adam And, you know, and I think he's a he's a good host, he's a like.
Adam Because he's he he's what's the, what's the word I'm looking, you know, he's knowledgeable.
Lee He's very charismatic, he's very relaxed in front of the camera.
Lee Like, 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.
Lee Just go and cook stuff.
Lee Like, he just takes it all in his stride, last night watching the potato one.
Lee He 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.
Adam Yeah.
Lee Out 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.
Lee And he just keeps casually pressing it and pressing it and then eventually he just takes it off and leaves it on the side.
Adam But that's fucking professionalism.
Adam That'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.
Adam And you sort of you you realize that there's, you know, it's like, I've set fire to my gloves, fuck it.
Adam We're 30 minutes in, I'm not doing a retake.
Adam Do 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.
Adam It's like, it's like this podcast, there's no editing.
Lee Yeah.
Adam He just.
Lee It's it's wonderful, I love spending time with Vincent Price.
Lee And 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.
Lee Absolutely incredible.
Adam And it's I yeah, I've I'm I'm so pleased, I'm so pleased to have watched it.
Adam And 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.
Adam and 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.
Adam But it was yeah, but by this point we're sort of we're on our phones, we're walking in and out and everything.
Adam It was like just literally the telly's on.
Adam But it was from an era where you had that sort of thing.
Adam I also I also love the fact that you're from an era where there are times when he is clearly wiping his nose.
Adam There's an awful lot of and you think over food.
Lee But again, the potato one, he for times, I think I can.
Lee He literally just goes.
Lee Yeah, because he's using his hands, he can't cover his mouth because it's all on camera.
Lee He's like, he just has to cough it out and then it's gone.
Adam Oh, 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.
Adam Again, it's like sort of just, oh, just bang on two fat ladies on YouTube or something like that.
Lee And then it's like, when you said older, I thought you meant like Fanny Cradock and like.
Lee I was like, oh no.
Adam Oh no, I love that.
Lee I've never watched the whole one.
Lee But whenever I see clips of that stuff, I'm like, that looks like so much fun.
Adam Well, we we started watching a thing called Farmhouse Kitchen.
Adam And he's, I mean, it's beyond sort of.
Adam You know, Vincent Price is this show is quite action packed.
Adam You know, Farmhouse Kitchen is like, has less incident to be honest.
Adam And 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.
Adam And 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.
Adam And again, it's that whole thing of start is 25 minutes, stop.
Adam They don't have they don't have editing, they don't have breaks, they don't have.
Adam You 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.
Adam But 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.
Adam You know.
Adam But 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.
Adam Even mildly like a cooking show now isn't it's not a special effects extravaganza, you know, or it's it doesn't require.
Adam You 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.
Adam Whereas 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.
Lee A couple of brand.
Adam He says, I think he that's that's a week I haven't I haven't had to buy a lunch.
Lee Yeah.
Adam But, before the light finally fades here.
Adam I 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.
Lee Oh my God, I've got notes about that.
Lee The cheese chess set, the cheese monster.
Lee It's just.
Lee And that's the thing, like it is it is endearing and I love it, but like you wouldn't see that now.
Adam No.
Lee Nobody 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.
Adam Yes.
Lee Fucking yes.
Lee They'd better be.
Lee Jesus Christ.
Lee That looks better than his one.
Lee They'd better be photographs of that on.
Adam There 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.
Adam Which is more than Vince came up with.
Adam He'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.
Lee Yeah.
Adam So, there we go.
Adam but yeah.
Lee How old is Ted at the moment?
Adam He's six.
Lee So, for the listeners, who's already considering the fuck.
Lee Do 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.
Adam That could be that could be the case actually.
Adam I mean, certainly if if his auntie says got anything to do with it.
Lee
Adam Because that that's that's a new pair of week.
Adam But yeah, so I felt inspired, so I made the I made the monster.
Lee That's incredible.
Lee Because 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.
Lee Like you really feel for him because you're like, I'm sure if you took the time, this would look excellent.
Lee But yeah, like he goes, here's one that doesn't look quite so shit and pulls it.
Adam Well, 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.
Adam You know, Tim foil foam hedgehog with yeah.
Adam To the point where they were talking about having a whip around for him at work.
Adam And it's not a fucking national tragedy, they've just never seen they've just never seen a fondu party, you know.
Lee As 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.
Lee Jennifer immediately went, you better have cheese and pineapple.
Lee And I was like, he's not going to let you down, it's been some price, you'll be fine.
Lee We weren't expecting him to do it as a ferocious animal, but.
Adam Well, I mean, this is the thing, it's just because I saw that and I thought I'm going to do that.
Adam Obviously, no, I didn't.
Adam And 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.
Adam And as I'm looking at it now, I'm just getting the bongo music in my head.
Adam Because that fucking bongo music.
Lee Oh, I love that bongo music.
Adam Yeah, utterly at odds with the whole thing, because that bongo music feels like it's.
Adam That feels like a made up program in Monty Python where they've, you know, like some anthropology show or something like that.
Adam And but also the the stars with it written on, like when it comes up Cooking Price-Wise.
Adam That look exactly like the cardboard sort of multi-colored stars that you get in a news agents, you know, crisps 50p.
Adam You know, that sort of thing, but yeah, this is Cooking Price-Wise and it's just wonderfully sort of low budget.
Adam But at the heart of it, you've got Vincent Price and it's a real charming thing.
Adam It's just so lovely spending time with Vincent Price.
Lee It's incredible.
Lee So 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.
Adam yes.
Lee Where we started at 10:00 in the morning and went on until gone midnight watching nothing but Vincent Price movies.
Lee I'd bought Jennifer.
Adam You and Dean nearly killed each other trying to play the fucking drinking game with Comedy of Terrors.
Lee Yeah.
Adam When you realized 10 minutes in that Vincent Price does not say a line without taking a drink.
Lee Yeah.
Adam So.
Lee That that fucked us up pretty heavily.
Lee But luckily, we weren't too bad because we already had bellies full of food because we'd Jennifer had cooked two meals from this.
Lee I think one of them was like a Moroccan lamb, if I remember correctly.
Lee And 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.
Lee but yeah, it was it was that's the only thing I'd seen of it.
Lee And 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.
Lee Because was this lost for a time or I think it was just I think it was just no one thought to release it.
Adam Weirdly 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.
Adam But 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.
Adam I 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.
Adam Which 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.
Adam Because I think he was he really does seem to be having a great fucking time with it.
Lee He does, he seems to be loving every minute on set.
Lee And 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.
Lee Like you can't help but be drawn in by his his charisma and his.
Lee Oh, he's a sexy bastard, isn't he, let's be honest.
Adam He is a he is a fine figure of a man.
Adam It must be said and with some fine dressing.
Adam Also, also, can I just give a special mention to streaky the demonstration pig?
Adam It's just in the there's the bacon episode.
Lee Oh, I haven't seen that yet.
Adam He'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.
Adam Anyone of average height, they'd have had to put it down on the counter.
Adam But 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.
Lee Yeah.
Adam Because 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.
Adam And I thought why did that just really that just makes me want to dance around the garden for a bit.
Lee Yeah, it's it's it's it is such a delight.
Lee And yeah, I'm glad I've kind of eaked them out.
Lee But I kind of tempted to go and watch the bacon one now.
Lee Because I just, I'm not, because.
Adam Bacon.
Lee I 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.
Adam I 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.
Adam I mean, this this monster might not survive the night.
Lee It is it's all just so unhealthy, but amazing.
Lee And that's the thing, like it's.
Lee It's it's all treat food, everything that he does, not quite everything actually, that Manhattan Vichyssoise thing.
Lee Yeah, it's just a load of vegeta, I mean, he does put half a point of cream in it.
Lee But 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.
Lee And I was like, oh, that sounds so good.
Lee Holy healthy.
Adam It does.
Lee Apart from the half point of cream.
Adam They didn't do any harm, you can you two could be six foot four of pure Vincent.
Lee He lived for a long time as well, that's the thing, considering he ate all this food, he did a, you know.
Lee He he definitely didn't tap out at 60.
Adam No.
Adam Well, not only that.
Adam But also I think it's just.
Adam Yeah, he was he just.
Adam It's just love of fucking life.
Lee Yeah.
Adam You know what I mean, he was like, I could teach you how to.
Adam I could teach you how to do boring things.
Adam But 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.
Adam And I can cook them.
Lee Yeah.
Adam Yeah.
Adam You 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.
Lee And that yeah, that is what makes it so nice is that he just keeps reiterating, this isn't difficult.
Lee You 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.
Lee And it really does make you go, oh, but it looks amazing, I like it's yeah, amazing.
Lee So.
Lee On that note, if you haven't seen it, go and find cooking Price-Wise.
Lee The 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.
Adam Oh, there is there is a lot in there, yeah.
Adam So, yeah.
Adam And 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.
Adam And also at one point, the camera pans just a bit too far to the right and he's got two utterly psychedelic posters up.
Adam I don't know what.
Lee Yes.
Lee I saw those.
Lee Yeah.
Adam Where you sort of like just ordinary kitchen, ordinary kitchen, ordinary kitchen, what.
Adam Oh hang on, no, don't stop go go back.
Adam Or when you or when you just see tables gradually appear next to people.
Adam You know, like a shadow a bit of table appears and then they run off.
Adam But it's yeah, it's all part of the charm.
Adam It's just, yeah.
Lee It's amazing.
Lee If you're into cooking shows, watch it, if you're into Vincent Price, watch it.
Lee If you're not into either of those, just watch it, it's so much fun, it's yeah.
Adam It's something charming from a bygone age as well, it'll sort of make you realize, oh actually, yeah, this was telly.
Lee Yeah.
Adam You know, it's because it's very plain, but really engaging.
Lee Excellent.
Lee So thank you very much Adam for A, buying this for me for Christmas and B, suggesting it for this evening.
Adam You're very welcome, sir, it's been a bloody treat discussing this mad, mad, wonderful little bit of history.
Lee I 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.
Adam I thought at least at least I've done something.
Lee Amazing.
Lee Right.
Lee Thanks 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.
Lee much and good night.
Adam Good night.
Adam Till we eat again.
