Pot Luck Food Talks: Kitchen Stories From Behind the Pass

🎙️ EP188 — Dutch fermentation specialist Christian Weij on why Koji works on any ingredient, why salt selects rather than kills, why rushing your miso is leaving 391 flavors undeveloped. Oh, and why the best Koji incubator he ever built was a sauna.

🎧 In This Episode:
🔥 Fermentation came before fire.
🧂 Salt selects bacteria, it doesn't kill them
🔬 9 flavors vs 400: the miso data
⏳ No shortcuts: wooden barrels, full fermentation
🚗 Driving miso an hour to a Michelin kitchen mid-service
🌽 The exclusive corn miso
🍄 Koji works on any substrate
🛁 A sauna turned 150kg Koji incubator
🌍 African fermentation: 900 cultures, zero coverage

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🔥 Enjoy!

🎙️ EP187 — If done right, it's one of the best salads there is. Sweetheart cabbage. Sharp vinegar. Dressed à la minute. Everything we've learned and haven't learned about coleslaw.

🎧 In This Episode:
🥬 One of the best salads there is
⏱️ Dress à la minute (or it weeps)
✅ Sweetheart cabbage, not Napa
🧪 Kimchi and food-as-medicine?
🥄 The dressing: mayo + yogurt + acid
💥 Sharp distilled vinegar hack
🧅 Cut the onion the right way
🌶️ Pitt Cue's green chili coleslaw
🍏 Green apple, kohlrabi, carrots
📋 Phil's full coleslaw recipe
🍍 Arturos and Venezuelan pineapple coleslaw
🐟 Brussels hearts & kimchi-juice beurre blanc
🥟 Forgotten German cabbage cooking

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🔥 Enjoy!

🎙️ EP186 — Smash your cloves. Wait 10. Then cook it. Everything we've learned and haven't learned about garlic.

🎧 In This Episode:
🧄 Can there be too much garlic?
👨‍🍳 Ben Morgan's nixtamalized garlic at Mugaritz
🔬 Dani Lasa taking the soul out of a clove
🇱🇧 The original alioli had no egg
🍅 Stop drowning your pan con tomate
🥒 The tiny-garlic-big-umami pickle rule
🫒 The methodical Basque way
🍜 Mayu: The black garlic oil
🖤 Why we're over black garlic
💙 What makes garlic turn blue

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🔥 Enjoy!

🎙️ EP185 — Great dishes have no unnecessary BS. Just good craft stripped down to the essentials. This episode gets into restraint, confidence, quiet technique, and the kind of cooking that has nowhere to hide.

🎧 Topics Covered in This Episode:
🍽️ What Makes Food Good
🧱 Substance Over Style
🐓 The Problem With Chicken
🍝 Why Cooks Avoid Pasta
🔥 Restaurants That Get It Right
⭐ When Michelin Is Worth It
👨‍🍳 The Chef’s Chef
🇬🇧 British Produce Done Well
🔪 Classical Technique
⏸️ Food That Stops Time
🧠 Confidence in Cooking
📝 Menu Writing Mistakes
🤫 Quiet Food, Loud Skill
🏛️ St. John & Restraint
⚖️ Elegance Without Bullshit

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🔥 Enjoy!

🎙️ EP184 — An IBM data scientist wrote harsh truths about performance. We went through the list one by one.

🎧 In This Episode:
🔥 Fear Signals Importance
🍽️ Cooking Other People's Food
🧠 The First Draft Is Always Shit
💪 Discipline Is Self-Care
🎯 Take More Pressure, Less Inspiration
👂 Your Ego Blocks the Best Feedback
⚡ Inaction Costs More Than Failure
✂️ Strength Is Restraint
🌊 Struggles Don't End

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🔥 Enjoy!