Entertainment NOW

Entertainment Now | July 11 - 17, 2020 By Adam Thomlison TV Media Q: Will there be another sea- son of "Archer"? I feel like we've been waiting for a while now. A: I struggled to think of a refer- ence to one of "Archer's" million running jokes to use here, but none were suitable for a respectable, family-friendly TV column. (I can't even use "I had something for this …" because that's usually pref- aced by a swear word.) So I'll just say it outright: Yes, there will be an- other season, but it's been delayed. Season 11 of the consistently profane cartoon comedy was origi- nally scheduled for release on May 6, but the coronavirus happened. The show's network, FX, an- nounced at the beginning of April that it would "shift the premiere date to later this year." "Later this year" covers a lot of ground, of course, and there's been no news since. But at least we know it's coming. In the meantime, we just have to be patient. Q: Did the boy who played Charlie Bucket in the original "Willy Wonka & the Chocolate Factory" ever do anything else? A: Peter Ostrum didn't do any other screen work after "Willy Wonka & the Chocolate Factory" (1971), and that's fine with him. Ostrum was 12 years old and doing some small-town theater work, with no grander acting am- bitions, when he was spotted by a talent agent scouring the country for an actor to play Charlie. He got the role, turned in a shockingly good performance for someone so inexperienced, and then left the business. He was offered a three- picture deal but turned it down. He has been incredibly publicity- shy ever since, and so his exact mo- tivations aren't a matter of public record, but he has said that film stardom just wasn't a life he want- ed, and that he's happy with his choice. These days he works as a large- animal veterinarian in New York state and he loves it. He avoids talking about his "Wonka" role, except once a year to a grade- school class in his area. He indulg- es them in their questions about the chocolate river (not really choc - olate) and the rest of the amazing things he did, briefly, for a living. He made an exception to his no- interviews rule recently when he appeared at a fan convention with some of his co-stars. There, in an in - terview with HollywoodChicago. com, he gave a hint of the sort of advice he gives the kids at his an- nual closed-door talks. Have a question? Email us at questions@tvtabloid.com. Please include your name and town. Per- sonal replies will not be provided. Hollywood Q&A By Michelle Rose TV Media I f you've spent a lot of time at home in the past few months, you've probably felt like you were watching more TV than ever. And if you're one of the 69 million Netflix subscribers in North America, you might feel like you've seen everything there is to see. But that's probably not the case, given the thousands of titles in Netflix's library (that would in- volve some serious binge- watching). Look up any of the countless "Best of" and "What to Watch" lists online and you might no- tice one Netflix food show that has been repeatedly singled out for its upbeat tone. The 2018 se- ries "Salt Fat Acid Heat" is quickly becoming a new food classic, though it seems odd to use the word "series" when it consists of just four episodes. It's based on the 2017 award- winning cookbook of the same name and features the author, New York Times columnist Sa- min Nosrat, whose infectious spirit and practical advice make her an ideal guide for exploring these pillars of great food. The key to this food travel- ogue's enduring popularity is the host's down-to-earth ap- proach: you never doubt Nos- rat's skills and know-how, but she is careful to keep the focus on local knowledge of food tra- ditions. As a result, the viewer doesn't feel like they're getting a brief glimpse of a meal they'll never taste or a world they'll never be part of — it all seems accessible in "Salt Fat Acid Heat." And that's important to San Diego-born Nosrat, who, as a child of Iranian immigrants, has often talked about feeling like an outsider caught between two cultures. But with just four episodes, it's understandable if "Salt Fat Acid Heat" leaves you craving more. If podcasts are your thing, Nosrat kept herself busy in isolation by co-hosting "Home Cooking" with Hri- shikesh Hirway. What do you do with dried beans? Plenty, it turns out, and there's an epi- sode for that — you'll find it at homecooking.show or though the link on Nosrat's website, ciaosamin.com. Got a question about cooking? They want to hear it. What's the best lasagna recipe? Nosrat devoted weeks to perfecting it before present- ing her winning recipe in a May 3 Instagram Live cooking ses- sion. What if you still want more? Nosrat announced that a sec- ond cookbook, "What to Cook," is in the works, though there's no official word on when it might be hitting shelves (not yet, anyway). Until then, rest as- sured that Netflix won't judge you for watching "Salt Fat Acid Heat" just "one" more time. 'Salt Fat Acid Heat' has all the elements of a modern classic 10 | Cooking this week Waltman Flooring 2 x 2" White Lilies N Paradise 2 x 1.5" Samin Nosrat hosts "Salt Fat Acid Heat"

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