"AMC Dine-In with Kevin Pollak and Jaime Fox" is Episode 201 of Doughboys, hosted by Mike Mitchell and Nick Wiger. "AMC Dine-In with Kevin Pollak and Jaime Fox" was released on May 2, 2019.
"Tomorrow..." - @doughboyspod
Synopsis[]
From Kevin Pollak's Chat Show, Kevin Pollak and Jaime Fox return to the show to discuss our recent trip to the AMC Dine-In, where we dined during a screening of the film Captive State. Plus, Jaime provides us with a La Croix-inspired edition of Drank or Stank.
Nick's intro[]
For many filmgoers, a trip to the theater is unthinkable without that crunchy, buttery, salty snack sold by the bucketful: popcorn.
Invented by indigenous peoples of the Americas approximately 5000 years ago, it would become a sensation in the U.S. in the late 19th century, largely due to Charles Cretors, a former confectionary-store owner who pivoted to the manufacturing side of the food industry.
1911 popcorn machine
Cretors' first successful invention was a steam-powered peanut roaster and he cannily applied it to other purposes like roasting chestnuts and coffee beans. But it became a goldmine when he used it to pop corn. As this added feature became its main attraction, Cretors subsequently invented a designated popcorn wagon with an iconic red and gold design that would become the standard look for popcorn machines. The snack became a popular novelty at fairs and carnivals, and later reached its full potential after the turn of the century when movie theaters became the entertainment hub of the masses.
Early exhibitors were worried about serving food in their filmhouses, fearing smells, messes, and disruptions by loud snackers, but the profit margins proved irresistible, especially as audiences thinned during the Great Depression and theater owners began padding their coffers by selling obscenely marked-up candy, including ones that remain staples like Milk Duds, Raisinets, and red licorice. And later, as Cretors' imitators mass-produced increasingly miniaturized machines, popcorn became king of the movie munchies.
In 1920, the Dubinsky Brothers, who had changed their family name to the more-Anglo Durwood, invested their earnings from promoting vaudeville roadshows into opening a movie theater in Kansas City. By 1961, they owned ten theaters and transferred ownership to one of their sons, Stanley Durwood. Boasting an Harvard education and an aptitude for business, the younger Durwood pioneered adding screens to his theaters to screen more movies, inventing the now-standard multiplex. In the process, Durwood changed the company's name to American Multi-Cinema, today represented as an acronym.
In 2008, as the chain swelled to over 300 locations, and as the industry U-turned from cramming theaters with as many seats as possible into creating more comfortable, luxurious experiences, the chain introduced a concept borrowed from Austin's Alamo Drafthouse - servers bringing chain restaurant-quality hot food, as well as alcoholic beverages, directly to your seat. The chain now operates several dozen of these full-service eateries with screens; the industry again creating a new profit center as audiences decline.
But despite the extensive food menus and full bars, in the movie-theater business, the most profitable concession remains the munchable snack invented by First Peoples and mechanized by Charles Cretors, popcorn.
This week on Doughboys: AMC Dine-In.
Fork rating[]
Captive State
| guest / host | ordered | rating |
|---|---|---|
| Nick Wiger |
|
2.5 forks |
| Mike Mitchell |
|
4 forks |
| Kevin Pollak |
|
3 forks |
| Jaime Fox |
|
4 forks |
| shared |
|
Jaime and Kevin gave both their general AMC Dine-In experience scores, but also for that day's particular trip. Their scores for this particular trip are listed above and used in the episode average; they would however give the place .5 forks higher in general.
(Also, they didn't rate it, but nobody liked Captive State.)
Drank or Rank or Stank or Skank[]
In Drank or Stank, The Doughboys have a drink and rate it 'drank' or 'stank.'
For this episode, Jaime brought La Croix La Cola, a sparkling water flavored with the essence of cola.
Nick called it "perturbing," but he drank all of it anyway, and Mitch says it's "insane." Kevin didn't like it. Jaime kind of enjoyed it, comparing it to a dissolved Tootsie Roll. (Quite the range of reactions!)
| guest / host | verdict |
|---|---|
| Nick Wiger | Rank |
| Mike Mitchell | Stank |
| Kevin Pollak | Skank |
| Jaime Fox | mild Drank |
Roast Spoonman[]
Captain Jean-Luc Picard
| “ | Captain Au Jus Picard | ” |
–Blake | ||
Quotes[]
| “ | Every home should have a little dungeon bathroom. | ” |
–Mike Mitchell | ||
| “ | Nick, when you were leaving the theater the first weekend Jaws came out, were you upset that you couldn't see Jaws' genitalia in the water? | ” |
–Mike Mitchell | ||
| “ | So you get a sparkling water and a piece of sugar cane that you bite on during the movie? | ” |
–Mitch re: Nick's boring snack choices | ||
| “ | Jaime: I got sour cream on my shirt as you can see. Nick: You got a Shirt Supreme! |
” |
–Nick Wiger | ||
#hashtags[]
- #MitchWasRight vs. #NickWasRight
- #BombShelter
- #MysteryBuzz
The Feedbag[]
| “ | In food movies like Ratatouille and underrated classic Burnt, the chefs always know when a food critic is coming. In Burnt, they explain that Michelin reviewers have certain tendencies - they arrive in pairs, place a fork on the ground, etc. I assume this is rooted somewhat in reality, but to be honest, I haven't Googled this.
My question to you is: do you have a secret signal or move when you arrive to review a chain restaurant? If not, what would it hypothetically be? How will chefs know that the Doughboys have arrived? |
” |
–Jay Schree | ||
Related Episodes[]
| Kevin Pollack/Jaime Fox episodes | AMC episodes |
|---|---|
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Photos[]
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