『Pot Luck Food Talks』のカバーアート

Pot Luck Food Talks

Pot Luck Food Talks

著者： Phil & Eric
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After almost 2 decades of working in some of the best restaurants in the world, Phil & Eric have a lot of stories to tell and things to set straight!

Put Luck Food Talks are unfiltered, unapologetic conversations about food, the crazy stories inside Michelin Star kitchens, and anything involving the search for the most delicious dishes.

With these two experienced chefs, you'll discover some of the best places to eat, how to apply professional techniques at home and just some good old fashioned real talk amongst food-obsessed friends.

Erich Eichstetter, Philipp Walther & Xander Bartole アート クッキング 食品・ワイン
エピソード
  • Food Science: From Fine Dining to Harvard Ft. Alejandra Touceda

    Food Science: From Fine Dining to Harvard Ft. Alejandra Touceda
    2025/06/15

    🎙️ EP138 – 🔬From Fine Dining to Harvard Ft. Alejandra Touceda. From her early days dodging crazy chefs, staging at El Celler de Can Roca to now managing the food lab at Harvard University, Alex’s path is anything but linear. In this episode, she dishes on what happens when food meets science.

    🎧 Topics Covered in This Episode

    👨‍🍳 First Kitchen Trauma – Crying cooks, forced coffee, and surviving a toxic brigade.

    🥘 Traditional Roots – Falling back in love with cooking at La Taverna del Clínic.

    🌟 Fine Dining Entry – Product-forward learning at Casa Solla.

    🏛️ El Celler Energy – Why staging there felt like summer camp for the obsessed.

    📚 Thesis at LCA – Rediscovering forgotten plants through grandma’s recipes.

    🧪 Nerding Out at Harvard – Teaching food science through pizza elasticity and Harold McGee lectures.

    🍶 Amazake Hits Different – A ferment that smells like fruit and flowers.

    🧫 Indigenous Beverages – How Alex’s PhD is mapping microbes in traditional fermentation.

    📩 Follow & Support Us:

    🍽️ Everything in one place: http://linktr.ee/potluckfoodtalks

    ▶️ YouTube: youtube.com/@potluckfoodtalks

    📸 Instagram: http://instagram.com/potluckfoodtalks

    💙 Support us on Patreon: http://patreon.com/potluckfoodtalks

    📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

    🔥 Enjoy!
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    29 分
  • Fish Soup: MSG Everywhere All at Once

    Fish Soup: MSG Everywhere All at Once
    2025/06/08

    🎙️ EP137 – 🥣 Soup, Salsas & Sea Urchin: Why the Simple Stuff Blows Your Mind From Basque fish soups to sea urchin redemption arcs, Phil and Eric go deep on the dishes that stick with you for life. They swap stories about ramen joints that smell like dashi, jarred bouillabaisse, and introducing moms to the magic of sucking prawn heads. Plus: the quiet power of meat garum, a tuna gut sauce that tastes like sake, and how MSG is the cheat code in Mexican salsa. A warm, savory episode full of flavor bombs and comfort food revelations.

    🎧 Topics Covered in This Episode:

    🇲🇽 MSG in Mexican Salsa – The flavor hack that’s more common than you think.

    🥄 Soup Memories – Why simple broths hit the deepest emotional notes.

    🐟 Bouillabaisse Bucket List – Paying €160 for the real thing in Marseille.

    🐦 Quail Dashi – The minimalist broth Phil swears by.

    🦐 Prawn Head Juice – A mom’s first taste of carabineros.

    🥩 Meat Garum Magic – Fermented umami that levels up lean cuts.

    🥔 God-Tier Meatballs – How onions, potatoes, and tradition make you question everything.

    🌊 Sea Urchin Redemption – The Hokkaido Uni that changed Phil’s mind.

    🐟 Tuna Gut Sauce – A fermented fish condiment made for sake.

    🍜 Sushi with Mom – Navigating crab brains and shirako like a pro.

    📩 Follow & Support Us:

    🍽️ Everything in one place: linktr.ee/potluckfoodtalks

    📸 Instagram: @potluckfoodtalks

    ▶️ YouTube: youtube.com/@potluckfoodtalks

    💙 Support us on Patreon: patreon.com/potluckfoodtalks

    📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast

    🔥 Enjoy!
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    30 分
  • Fat Club: Oh Ghee, I Buttered My Schmaltz Again

    Fat Club: Oh Ghee, I Buttered My Schmaltz Again
    2025/06/01

    🎙️ EP136 – 🧈 Fat is Flavor: From Robuchon’s legendary mashed potatoes to duck fat caramel and toasted yeast butter, Phil and Eric go full-fat in this unapologetic ode to cooking’s richest ingredient. They break down emulsions like mayo and alioli, get nostalgic about real cream, and share chef secrets like using pork fat in tortillas or chuleta fat for glazing veg. If you’ve ever wondered why your dressing is flat or your potatoes are boring—this one’s for you.

    🎧 Topics Covered in This Episode:

    🧠 Olive Oil & Brain Power – Why the good stuff boosts more than just salad flavor.

    🥧 Lemon Pie Is Mostly Butter – The sneaky ratios behind custards and “lemon” desserts.

    🥔 Robuchon Potatoes – How to fold in butter until it nearly splits (and that’s a good thing).

    🦆 Duck Fat Caramel – The Michelin trick that deepens sweet complexity.

    🌮 Pork Fat Tortillas – A Mexican grandma move that changes everything.

    🌰 Nut Oils & Plum Seed Magic – Alternative fats that bring surprising elegance.

    🥄 Mayonnaise 101 – Why emulsions are the real power move in flavor and texture.

    🍞 Toasted Yeast Butter – Umami-rich, roasty, and criminally underused.

    🥛 Real Cream vs. Supermarket Slop – A passionate rant on why quality dairy still matters.

    🧈 Brown Butter Forever – The squeeze bottle hack you’ll wish you knew earlier.

    📩 Follow & Support Us:

    🍽️ Everything in one place: linktr.ee/potluckfoodtalks

    📸 Instagram: @potluckfoodtalks

    ▶️ YouTube: youtube.com/@potluckfoodtalks

    💙 Support us on Patreon: patreon.com/potluckfoodtalks

    📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast

    🔥 Enjoy!
    続きを読む 一部表示
    30 分

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