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The Bear’s Matty Matheson loves this affordable kitchen tool


Matty Matheson Kitchen Q&A

E!: Why is the kitchen such a special place?

MM: I think the kitchen in general is very special because we need food. You need food, you need shelter, you need clothes. I think having a home and being able to cook something to nourish you is something that is so beautiful and so powerful at its core. The kitchen is always the best place to stay. You’re at a house party and everyone always ends up in the kitchen. When you are cooking, everyone is in the kitchen. It is the heart of the house. It gives a lot. It’s my favorite room. I’ve always loved being in the kitchen with my parents and now I’m cooking with my kids at home. It is the best ever.

E!: What’s your biggest tip to make Thanksgiving preparation easier and more effective?

MM: My biggest tip is to spread the cooking over several days. You want to enjoy Thanksgiving, not cook everything for the day. You can make squares stuffed with sweet potatoes, salty, you can make all the dishes a day or two in advance. And then there’s the day when you just cook your turkey and then you prep your sides a day or two before, and then you don’t have to run around. You just take everything, throw it in the casseroles and heat everything up, and then you can really enjoy Thanksgiving rather than serving to your family or friends and you’re running around. like a madman. You want to try to plan your picnic the best you can.

E!: What’s your upcoming Uber Eats order?

MM: Twice a week we order from Kings Noodle in Toronto. We ordered porridge, roast pork, snow bean bamboo shoots and savory donuts for breakfast. We get that once or twice a week. We’re at the office and Uber Eats is there too, and you can order anything easily. At least one meal a day I order on Uber Eats.

E!: What is the lesson you find yourself learning over and over in the kitchen?

MM: Be patient. Learn patience and take your time on things, letting things cook, not rushing things. Patience is really the key to success in the kitchen at home, at work, anywhere.

E !: What’s the lesson you learned from filming Bear?

MM: I think just working with other people, really collaborating and working with great people and doing something that I’ve never done before. Working on such a TV show, I’ve never done it before. I did television where I did unscripted work and traveled, but filmed a TV show where there were close to 100 people and learned from all of them. Watch, learn, hang out, contribute and collaborate every day with these amazing people from expertise and setting, food, cooking and working with actors. Being able to help and really listen and observe and learn and participate, it’s really great to be able to get into another field very similar to restaurants, where everyone is working towards a goal. The goal is to serve people. I think that’s also the kind of thing we’re trying to entertain people with. Working with a large group of people is always an incredible experience. Well, it’s not always an incredible experience, but learning how to work with other people, I love it. I really enjoy meeting new people, working with new people, doing things that I have never done before. It was really great.

E!: What did you learn from Martha Stewart?

MM: Martha is the boss of all bosses. I’m constantly fascinated and you know, this person, this demigod, is amazing. She is so profound. It is truly an incredible thing to see someone build their world and there are so many people who have influenced it and fed people. Everything Martha does, I’m just scared. If I could do 10% of what she did in her career, I would be happy.

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