The One With Resting Ray Liotta Face and Chip Dip
Welcome to Friends with Food Episode #4! Give it a listen here. We cover Friends Season 5 Episode 4, “The One Where Phoebe Hates PBS.” This week we are joined by our Friend Alana Scott! Alana is a writer and world language educator based in the Bay Area. We met Alana in a Comedy Lab writing class taught by Howard Johnson. As Alana says, we are Howard’s hoes! Find Alana on LinkedIn.
Season 5 Episode #4 of Friends aired on October 15th, 1998. We jump in to some heavier topics in this episode, sparked by a conversation around Matthew Shephard, the young gay man who was the victim of a horrific hate crime in October 1998. We discuss social media, curation of the news, and living in a liberal bubble. Then to lighten things up we jump into women’s health issues! Prepare for a feminist rant (Heather had to turn our volume down for this one!).
Shifting gears, “One Week” by Barenaked Ladies was at the top of the charts when this episode aired, and Practical Magic was #1 at the box office.
Oh, Chandler’s face during Joey and Phoebe’s heated debate!
The iconic lamp moment!
Resting Ray Liotta face much???
(hint: listen all the way to the end of the episode to hear our bloopers!)
Chip Dip!
A giant bowl of potato chips sits on the coffee table, untouched. Do these people even snack?!
This week’s recipe was inspired by the giant bowl of potato chips above, plus an oversized fruit platter on the table in the first scene of the episode. These elements combine create… a chipotle pineapple dip, of course!
chipotle pineapple dip
*note: let cream cheese soften at room temp for an hour before proceding with recipe.
1 8oz package cream cheese
2 cups large pineapple chunks
2-3 chipotle peppers in adobo, plus 1-2 tbsp adobo sauce
zest from 1/2 a lime
1/2 c chopped cilantro
2 scallions, thinly sliced
1/2 tsp salt
Take cream cheese out of refrigerator an hour before making dip to let it come to room temperature.
Move rack to top of oven, closest to the broiler. Place pineapple chunks on sheet pan and set under the broiler; turn broiler to high. Broil until charred black on top, 10 to 15 minutes-- keep your eye on it. Remove from oven and let sit until cool enough to handle.
Place softened cream cheese in a large bowl. Chop the broiled pineapple and add to the bowl with the cream cheese. Finely chop the chipotle peppers and add to bowl along with adobo sauce. Add lime zest, cilantro, scallions, and salt. Mash mixture with a fork, stirring until smooth and well mixed. Chill dip in the refrigerator at least one hour, then serve with your favorite chips or dippers.
