Pot Luck Food Talks: Kitchen Stories From Behind the Pass

🎙️ EP190 — When food makes you cry, puts you back in that place or that moment. Can cooks create emotions on purpose? Can we hack nostalgia in the kitchen?

🎧 In This Episode:
🗺️ Forget about cuisines
🍽️ Cooking through someone else's lens
🇨🇴 Building a concept around your identity
📋 Fixed menu vs specials and why both matter
🎷 The saxophone analogy
🧠 Food puts you back in a place. No other art form does.
🌾 Hay ice cream and the guest who cried
🥘 When an unknown dish feels like authentic home cooking
🔥 A two-component dessert that broke a table at Etxebarri
🎯 Can you hack nostalgia on purpose?

📩 Follow & Support Us:
🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/
📸 Instagram: https://instagram.com/potluckfoodtalks
▶️ YouTube: https://youtube.com/@potluckfoodtalks
🗞️ Newsletter: https://www.potluckfoodtalks.com/start/
📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

🎙️ EP189 — Curing meat with ash. Charcoal cooking renaissance. Berries replacing butter. Everything we learned about trending techniques pro cooks are testing right now.

🎧 In This Episode:
🌬️ Ramón Perisé: when terroir becomes your mood
🥩 A poetic name made the same dish taste different
🦗 A grasshopper is basically a shrimp
⚠️ Big Mac garums, 24-hour koji "aging": the gastro-cringe
🍽️ Bring back plain white plates
🔥 The charcoal cooking renaissance
🌫️ Ash to wrap and cure meat
🫐 Berry butter, berry cheese, berry fats
🛸 Jules Verne vs. Josh Niland
🐟 Aponiente grows its own fish in a 3-year salt marsh
🐑 Marsh lamb tastes like the marsh (The Sportsman, Kent)

📩 Follow & Support Us:
🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/
📸 Instagram: https://instagram.com/potluckfoodtalks
▶️ YouTube: https://youtube.com/@potluckfoodtalks
🗞️ Newsletter: https://www.potluckfoodtalks.com/start/
📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

🔥 Enjoy!

🎙️ 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

📩 Follow & Support Us:
🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/
📸 Instagram: https://instagram.com/potluckfoodtalks
▶️ YouTube: https://youtube.com/@potluckfoodtalks
🗞️ Newsletter: https://www.potluckfoodtalks.com/start/
📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

🔥 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

📩 Follow & Support Us:
🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/
📸 Instagram: https://instagram.com/potluckfoodtalks
▶️ YouTube: https://youtube.com/@potluckfoodtalks
🗞️ Newsletter: https://www.potluckfoodtalks.com/start/
📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

🔥 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

📩 Follow & Support Us:
🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/
📸 Instagram: https://instagram.com/potluckfoodtalks
▶️ YouTube: https://youtube.com/@potluckfoodtalks
🗞️ Newsletter: https://www.potluckfoodtalks.com/start/
📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

🔥 Enjoy!