Pot Luck Food Talks: Kitchen Stories From Behind the Pass

🎙️ EP169 – When ambition forgets humility, food stops being a conversation and turns into a lecture. Phil and Eric unpack the Richard Hart / Green Rhino controversy in Mexico City to talk about respect, cultural depth, and why cooking in another food tradition starts with listening, not declaring yourself better.

🎧 Topics Covered in This Episode:
🥖 Bread, Power & Opinion
🌍 Cooking Abroad Without Listening
🔥 Ambition vs. Arrogance
🇲🇽 Why You Don't Mess with Mexicans
🍞 Judging a Local Staple
🧠 When Confidence Becomes Ignorance
👵 Technique vs. Tradition
🧊 Go Fact Yourself: Freezing Food?

📩 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? https://potluckfoodtalks.com/advertise-on-the-podcast

🔥 Enjoy.

🎙️ EP168 - Two cooks catching up on recent food travel, forgotten cookbooks, kitchen myths, and the uneasy feeling that somewhere along the way, we started cooking for the wrong reasons.

🎧 Topics Covered in This Episode:
🥂 When Is It Too Late to Say Happy New Year?
🥩 What's a Good Roast Beef?
📚 Falling Back in Love With Old Cookbooks
🗺️ Building a San Sebastián Food Guide
🥟 Knödel Explained
🇩🇪 Why Old German Cooking Is Underrated
🇯🇵 Japan Food Notes
🔥 Comment Section Madness
⭐ Michelin ≠ Better Chef
🏫 Cooking for Kids vs Cooking for Critics
🧠 Teaching Food in Schools
☢️ Go Fact Yourself: Are Microwaves Radioactive?

📩 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? https://potluckfoodtalks.com/advertise-on-the-podcast

🔥 Enjoy.

🎙️ EP167 – If you cook meat, age fish, ferment, or make sauce, you’re already using enzymes. Kevin Jeung has spent years at Noma working directly with fermentation, aging, and enzymatic processes in the lab and the kitchen.

🎧 Topics Covered:
🧬 What enzymes are (in cook language)
🍍 Pineapple & papaya tenderizing… then eating your meat
🧼 Cold-water detergent = enzyme tech you already trust
🧫 Koji, shoyu, miso, garum: umami on autopilot
🍣 Aged sushi & why “freshest fish” is often a lie
🧪 Pectinase fruit juice wizardry (mandarin cheat codes)
🧷 Meat glue shame & why it’s just a tool
🎯 Go Fact Yourself: corks & copper coins for octopus (spoiler: bullshit)

📩 Follow & Support Us:
🍽️ https://linkin.bio/potluckfoodtalks/
📸 http://instagram.com/potluckfoodtalks
▶️ http://youtube.com/@potluckfoodtalks
🗞️ https://www.potluckfoodtalks.com/start/
📢 http://potluckfoodtalks.com/advertise-on-the-podcast

🔥 Enjoy

🎙️ EP166 – Cooking With Trash. This episode is a love letter to the parts we ignore… and the flavor we’re too lazy to earn. If you’ve ever thrown something away and then paid for it again in a different form, this one’s for you.

🎧 Topics Covered in This Episode:
🗑️ Cooking with Trash – Why upcycling is a real chef flex
🥕 The Veg Stock Revelation – Balance, seasons, depth
🧈 Stock Veg Tapenade – Bread-course alchemy
🐟 The Cod Water Crime – Pouring flavor down the drain
💸 Waste Is Expensive – Laziness costs money
🐑 Underrated Cuts – Lamb belly, heads, bone flavor
📛 Menu Mind Games – How naming shapes taste
🥦 Broccoli Stems – Cooking on cultural autopilot
🧪 Scrap Condiments – Vinegars, powders, patience
🧫 Garum Power – Quiet umami domination
🎯 Go Fact Yourself – The avocado pit myth

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

🔥 Enjoy!

🎙️ EP165 — Christmas service is the cruelest shift of the year: everyone’s celebrating, you’re bleeding tickets, and the smell of cinnamon just mocks you. Eric and Phil talk why working Christmas Eve always sucks—and the fantasy menu you’d cook for your tribe if you weren’t trapped on the line.

🎧 Topics Covered in This Episode:
🎄 Why Christmas Service Breaks Chefs
🔥 Cinnamon Fantasy vs Kitchen Reality
💭 Should Restaurants Even Open on Christmas?
🍽️ The Christmas Menu Chefs Dream About
🥔 Chips, Caviar & Low-Effort Luxury
🍞 Are We Tired of Sour Dough?
🦆 When Game Becomes the Main Event
🥣 Chicken Blanquette as Peak Comfort
🥬 Bitter Greens That Save Heavy Meals
🥔 Potatoes Done the Serious Way
🧀 Cheese Without Rules or Apologies
🍐 Quince & the Fruits We Forgot
🍸 How Naming Changes Taste & Expectation
🍮 Rice Pudding, Memory & Why Nostalgia Wins

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

🔥 Enjoy!