Comedian and Bob’s Burgers star Eugene Mirman recently sat down for a lively conversation that blends humor, home cooking, and some fascinating food insights. From the art of mushroom gathering to pandemic kitchen hacks, and even the origins of Bob’s Burgers, this engaging discussion offers a fresh perspective on cooking, recipes, and the joy of bon appétit moments at home.
Foraging—or Gathering? The Mushroom Adventure Begins
Hannah Crowley shares her love for wild mushroom gathering, a practice she calls “wild gathering” rather than foraging, to avoid the aggressive connotations of the term. Inspired by a couple she met while working as a newspaper reporter in Vermont, she describes the couple’s iconic matching crossbody sling bags and how they introduced her to the woods for mushroom hunting.
Her passion for mushroom gathering is fueled partly by practicality—why pay thirty dollars a pound when you can find these treasures for free? She likens it to “finding gold in the woods,” especially when it comes to prized varieties like chanterelles and morels, both delicious and medicinally valuable.
The Safe Six Mushrooms to Start With
For those curious but cautious about mushroom gathering, Hannah recommends starting with the “safe six” mushrooms that have no dangerous lookalikes. These include:
- Chicken of the Wood
- Hen of the Wood
- Morel
- Puffball
- Chanterelles
- Hen of the Chicken of the Wood (a specific variant)
She emphasizes the importance of guidebooks tailored to your region and suggests seeking local classes or mentors to learn identification safely. Online sources can be helpful, but she warns about misinformation and “hallucinations” from AI or Google searches that could be dangerous when it comes to mushroom identification.
Mastering Mushroom Cooking: A Game-Changing Technique
When it comes to cooking mushrooms, Hannah shares a fascinating tip inspired by Lan Lam’s recipe: cook mushrooms in water first, then sauté them. This technique collapses the air pockets in the mushroom’s chitin structure, preventing them from soaking up excessive oil during sautéing. The result is a perfectly glazed, richly flavored mushroom with much less oil absorption.
Hannah’s favorite mushroom recipe is a mushroom and gorgonzola galette with a whole wheat crust, created by Andrew Janjaglian. She praises its golden, easy-to-roll crust and the combination of roasted mushrooms that add satisfying meatiness—perfect for vegetarians and meat-eaters alike. Other favorites include silky mushroom bisques and wild rice mushroom soups, all available at America’s Test Kitchen.
Tea Time with Eugene Mirman: A Taste of Dim Sum and Green Tea
Before diving into Eugene’s remarkable career and culinary adventures, a special tea tasting sets the mood. Dan Souza pours a Chinese green tea called Long Jin, chosen for its subtle wok-fired flavor that mirrors Eugene’s blend of comedy and hidden culinary passion.
Eugene’s choice of dim sum as his ideal last meal highlights his love for small, infinite bites—much like tapas. The tea’s roasted, caramelized notes perfectly complement this concept, revealing the delightful interplay between food, drink, and personality.
Behind the Scenes of Bob’s Burgers: From Cannibals to Comedy Gold
Eugene opens up about how Bob’s Burgers started, sharing that creator Loren Bouchard originally envisioned the show as a dark comedy about cannibals running a burger joint. Fox pushed back on this concept, leading to the family and workplace comedy beloved today. Interestingly, a humorous sign about “human meat in the ground beef” remained in the pilot episode, a nod to the show’s original quirky idea.
The journey from an eight-minute demo to a fifteen-season hit involved years of improvisation, collaboration, and studio work, proving that great cooking and great comedy both require patience and fine-tuning.
Home Cooking and Pandemic Creativity
Like many, Eugene found his kitchen becoming a creative refuge during the pandemic. With limited dining options, he embraced cooking, experimenting with recipes like tempura, homemade French fries, and even potato noodles inspired by social media trends.
His knack for transforming leftovers is legendary—leftover crab fried rice becomes breakfast waffles, and even fish bones find new life in creative dishes. Cooking became a way to stay present, share moments with loved ones, and explore new textures and flavors.
Seafood Favorites and Fun Food Facts
Eugene’s love for seafood shines through as he discusses his favorite shellfish, with a special fondness for steamers and oysters. Though the texture of steamers can be challenging, he appreciates their unique qualities and the memories they evoke from his upbringing in the Boston area.
He shares amusing food habits, like snapping asparagus instead of cutting it—a method America’s Test Kitchen has found can sometimes waste more than peeling and cutting. He also delves into the quirky world of “asparagus pee,” explaining the genetic predisposition some people have to smell or produce that distinctive scent.
Log Runner or Typewriter? The Corn on the Cob Debate
In a fun food personality test, Eugene reveals himself as a “log runner” when eating corn on the cob—biting around the cob horizontally, which he finds the most efficient method. The alternative, a “typewriter,” involves eating in rows vertically. The debate highlights how even simple foods can reveal unique quirks and preferences.
Quirky Snacks and Culinary Curiosities
One of the most surprising snacks shared is a nostalgic banana wrapped in American or cheddar cheese, inspired by Mister Rogers’ Neighborhood. While Eugene is open to trying it, Hannah admits it’s a hard no for her, showcasing the diverse tastes that make food so interesting.
From asparagus snap techniques to the funniest vegetable (lotus root, with its amusing holes), the conversation blends culinary insight with a playful spirit, reminding us that cooking and recipes are as much about joy and creativity as they are about technique.
A Toast to Cooking, Recipes, and Bon Appetit
From mushroom gathering in Vermont’s woods to the creative kitchens of comedians, this conversation is a celebration of culinary curiosity and the joy of cooking. Whether you’re experimenting with new recipes, savoring a perfectly made galette, or simply enjoying a cup of tea, the essence of bon appétit shines through.
As Eugene Mirman’s story shows, food is not just fuel—it’s a source of laughter, connection, and endless exploration. So, gather your ingredients, try a new recipe, and enjoy the happy moments that come from cooking at home.
This article was created from the video Bob’s Burgers Star Eugene Mirman Talks Comedy, Cooking, and Cannibals | In The Test Kitchen with the help of AI.
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