Whip Cream Salmon podcast

#Food #Society #Arts #Comedy #Brian Bastanza & Ronnie Sanchez #Brian Bastanza #Ronnie Sanchez #Kitchen #Restaurant #Bar #Cooking #Chef #Dinner #Service Industry #Line Cooks #Restaurant Culture #Stories

28:39

For centuries, members of the B’doul Bedouin tribe lived in the caves around the ancient city of Petra, Jordan. Then, in the 1980s, the government forced the tribe to move in the name of preserving the geological site for tourists. But if the residents are forced to leave, and if their heritage has been permanently changed, then what exactly is being preserved? SHOW NOTES: Meet The Man Living in The Lost City Carved in Stone Jordan: Petra's tourism authority cracks down on Bedouin cave dwellers The tribes paying the brutal price of conservation “There is no future for Umm Sayhoun” Jordan’s Young Bedouins Are Documenting Their Traditions on TikTok Check out Sami's company Jordan Inspiration Tours Learn about your ad choices: dovetail.prx.org/ad-choices…

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Welcome to Whip Cream Salmon! Buckle up, fellow service industry survivors, because behind these kitchen doors, former line cooks are ready to dredge up some of the weirdest and wildest tales of restaurant life. This ain't your mama's Michelin-starred experience; this is a pirate ship on a booze cruise to the Island of Misfit Toys. So, grab a lukewarm beer, a scoop of today's family meal surprise, and get ready to relive the glory (and some of the horror) of those long, hard-fought service industry nights. Hosted by Brian Bastanza & Ronnie Sanchez.
contact: whipcreamsalmon@gmail.com

39 episoade

Whip Cream Salmon

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Whip Cream Salmon

1
#039 If It Quacks 1:07:29

acum 5 zile1:07:29

1:07:29

Send us a text What we drank - Ronnie - Highland Brewing - Seasonal Cerveza Lime Lager - Brian - Birdsong - Good As Helles Kay's rice that's burnt as F STAY CREAMY

Whip Cream Salmon

1
#038 Act Like You've Been There Before 1:03:50

acum 11 zile1:03:50

1:03:50

Send us a text Summary In this episode of Whipped Cream Salmon, hosts Ronnie and Brian explore a variety of topics ranging from their childhood mischief to their experiences in the culinary world. They discuss the importance of creativity in restaurant menus, the dynamics of sharing meals, and the art of being a good diner. The conversation is filled with humor and insights into the food industry, making it a delightful listen for food enthusiasts. In this conversation, Brian and Ronnie delve into the nuances of dining etiquette, the expectations of diners, and the pressures faced by restaurant staff. They discuss the importance of being a good diner, the dynamics of kitchen service, and share valuable cooking tips. The conversation emphasizes the relationship between diners and restaurant staff, highlighting how mutual respect and understanding can enhance the dining experience. Chapters 00:00 Introduction to Whipped Cream Salmon 02:59 Childhood Memories and Mischief 05:57 Cooking Without Recipes 08:58 Dining Experiences and Restaurant Observations 11:57 The Art of Being a Good Diner 15:05 Restaurant Menu Creativity 17:50 The Dynamics of Sharing Meals 20:55 Handling Service Issues in Restaurants 30:02 The Art of Dining: Expectations and Realities 35:31 Being a Good Diner: Etiquette and Interaction 40:11 Timing and Reservations: The Flow of Service 45:35 Kitchen Dynamics: The Pressure of Service 48:46 Cooking Tips: Mastering the Basics 01:04:07 Closing Thoughts: Learning and Growing in the Kitchen What We Drank Ronnie - Vicious Fishes - Octo-Pills Brian - Singha - Premium Lager STAY CREAMY…

Whip Cream Salmon

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#037 Ippei's a Cutie 1:07:57

acum 19 zile1:07:57

1:07:57

Send us a text Summary In this episode of the Whipped Cream Salmon podcast, hosts Brian and Ronnie dive into a variety of topics including their latest cooking adventures, beer tastings, and travel plans to Japan. They share humorous anecdotes about their dogs and discuss the cultural experiences they hope to encounter while exploring Japanese cuisine and attending a baseball game featuring the Hanshin Tigers. In this engaging conversation, Brian and Ronnie explore a variety of topics ranging from the curious case of Shohei's translator to the future of cooking in space. They react to food trends, discuss the cultural significance of mooncakes, and delve into the implications of kitchen robots in the food industry. The conversation also touches on unusual pizza toppings from Sweden and the emerging American sake movement, providing a light-hearted yet insightful look at food and culture. In this episode, Ronnie and Brian explore various culinary topics, from the fun of drinking sake with friends to the unique hospitality of Uzbekistan. They discuss the quirky origins of spaghetti ice cream and the cultural significance of spam in Asian cuisine. The conversation also includes listener submissions about cooking mishaps and practical cooking tips for home chefs, emphasizing the importance of using fresh herbs and proper techniques to enhance flavors. Chapters 00:00 Introduction to Whipped Cream Salmon Podcast 03:01 Beer Tasting and Experiences 05:58 Cooking Adventures and Dog Treats 09:00 Pork Butt and Meal Prep 11:59 Travel Plans and Culinary Exploration in Japan 14:56 Baseball Culture and the Hanshin Tigers 21:41 The Curious Case of Shohei's Translator 24:14 Food Reactions: Velveeta and Beyond 25:44 Cooking in Space: The Future of Astronaut Meals 27:45 The Quest for Perfect Plant-Based Eggs 32:00 Cultural Significance of Mooncakes 33:33 The Rise of Kitchen Robots 42:12 Unusual Pizza Toppings: A Swedish Experiment 44:00 The American Sake Movement 46:22 Sake Shots and Social Drinking 48:41 Exploring Uzbekistan's Hospitality 49:37 The Quirky Origins of Spaghetti Ice Cream 52:05 The Cultural Impact of Spam in Asian Cuisine 56:14 Listener Submissions and Cooking Mishaps 01:03:34 Cooking Tips and Tricks for Home Chefs What We Drank Ronnie - Sierra Nevada - Pale Ale Brian - Raleigh Brewing - It Girl (Munich Helles Lager) STAY CREAMY…

Whip Cream Salmon

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#036 Back Support 56:10

acum 25 zile56:10

56:10

Send us a text Summary In this engaging conversation, hosts Ronnie and Brian explore a variety of topics ranging from Japanese baseball and cultural nuances to their recent experience with Szechuan cuisine. They delve into the differences between American and authentic Chinese food, share their favorite dishes from a recent dinner, and discuss the dynamics of working in a kitchen environment. The conversation also touches on the challenges of catering operations, planning for a wedding event, and the importance of having a structured catering menu. Finally, they express their excitement for an upcoming trip to Japan, highlighting the blend of culinary and cultural experiences. In this conversation, Ronnie and Brian discuss Ronnie's upcoming trip to Japan, including travel logistics, cultural experiences, and culinary adventures. They share insights on the challenges of planning a trip on short notice, the excitement of exploring Japanese culture, and the importance of investing in quality kitchen tools. The conversation also touches on humorous cooking disasters and practical cooking tips. Chapters 00:00 Exploring Japanese Baseball and Cultural Contexts 01:59 Weekend Vibes and Sleep-In Stories 03:01 Szechuan Cuisine Experience 05:53 Diving into Regional Chinese Foods 08:53 Favorite Dishes from Szechuan Dinner 11:04 Kitchen Dynamics and Work Culture 14:03 Catering Operations and Challenges 17:58 Planning for a Wedding Catering Event 21:05 Building a Structured Catering Menu 23:59 Adapting to Client Requests in Catering 26:57 Excitement for Upcoming Japan Trip 35:02 Planning a Trip to Japan 39:02 Cultural Experiences in Japan 43:49 Travel Logistics and Accommodations 49:55 Cooking Disasters and Lessons Learned 55:39 Investing in Quality Kitchen Tools What We Drank Coffee! Go Buy Some Knives! https://www.korin.com/ https://www.chefknivestogo.com/ STAY CREAMY…

Whip Cream Salmon

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#035 Noods of the Future 1:14:13

acum 5 weeks1:14:13

1:14:13

Send us a text Summary In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into a lively discussion about their recent family experiences, including a spring training baseball game. They explore the joys of ballpark food, share their preferences for ice cream and fro-yo, and engage in a humorous debate about cake rankings, culminating in a tier list that includes everything from ice cream cake to fruitcake. The conversation is filled with laughter, personal anecdotes, and a light-hearted examination of food culture. In this engaging conversation, Brian and Ronnie explore various culinary topics, from baking delicious breads to quick outdoor cooking meals. They discuss their experiences with kitchen supplies, the challenges of restaurant supply stores, and share their culinary inspirations, including a flavorful chicken paprikash dish. The conversation also touches on family cooking traditions and what food trends they hope to see in the future, emphasizing the importance of quality vegetables and interactive dining experiences. In this conversation, Ronnie and Brian explore various food trends and culinary insights, emphasizing the importance of quality ingredients over quantity, the dangers of greenwashing in food labeling, and the rising popularity of chicken thighs. They also discuss the need for spiciness in dishes, share tips on cooking green vegetables, and highlight the significance of bitter flavors in enhancing culinary experiences. Chapters 00:00 Welcome to Whip Cream Salmon 02:51 Family Time and Spring Training 06:01 Ballpark Food Adventures 09:01 Ice Cream and Fro-Yo Preferences 12:01 Ranking Cakes: The Sweet Debate 15:01 The Great Cake Tier List 17:59 Fruitcake: The Booty Tier Cake 21:33 Baking Delights: Exploring Bread Varieties 22:05 Cooking Adventures: Quick Meals and Outdoor Cooking 23:46 Kitchen Supplies: Discovering US Foods 25:36 Restaurant Supply Stores: A Mixed Bag 28:26 Culinary Inspirations: New Chicken Dishes 32:47 Braised Chicken Paprikash: A Flavorful Journey 36:58 Celebrating Family: Cooking for Special Occasions 38:40 Food Trends: What We Want to See in 2025 47:41 Quality Over Quantity in Food 48:57 The Dangers of Greenwashing 53:56 The Rise of Chicken Thighs 57:07 Embracing Spicy Food 01:08:59 Cooking Green Vegetables 01:14:24 The Importance of Bitter Flavors What we drank Ronnie - Guinness - Guinness Stout Brian - Middle James Brewing Co - Mystic Water Amber Ale STAY CREAMY…

Whip Cream Salmon

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#034 How Many Wieners? 1:14:27

acum 6 weeks1:14:27

1:14:27

Send us a text Summary In this episode, hosts Ronnie and Brian dive into their recent adventures, including their upcoming participation in the Dreamville Festival, where they will serve food. They discuss their beverage choices, share amusing dog stories, and talk about their cooking experiences. The conversation also touches on community initiatives like cleaning up litter and the challenges of working in the restaurant industry, particularly focusing on food costing and the creative aspects of being a chef. In this conversation, Ronnie and Brian discuss the challenges and strategies involved in managing a restaurant, particularly focusing on the transition to a new multi-concept location. They explore the importance of soups in profitability, creative solutions to minimize food waste, and the anticipation surrounding the opening of a new restaurant. The duo also delves into upcoming restaurant trends for 2025, rating them on a humorous 'cream scale' while reflecting on the nostalgia associated with food and dining experiences. In this conversation, Brian and Ronnie explore various food trends, their origins, and the importance of sustainable practices in cooking. They discuss the resurgence of fermented foods, the evolution of beverage flights, the rise of mocktails, and the significance of locally sourced ingredients. The conversation also touches on humorous kitchen mishaps and practical cooking tips, emphasizing the importance of quality ingredients and sustainable agriculture. Chapters 00:00 Introduction to Wiener Boys 03:02 Excitement for Dreamville Festival 05:59 Beverage Choices and Preferences 08:53 Snow Day and Work Updates 12:00 Dog Antics and Food Mishaps 15:02 Community Clean-Up Initiatives 16:57 Cooking Adventures and Recipes 20:00 Exploring Katsu Dishes 22:59 Restaurant Challenges and Food Costing 24:58 Navigating Growing Pains in Restaurant Management 26:13 Building a Multi-Concept Restaurant 27:52 The Importance of Soups in Restaurant Profitability 30:11 Anticipation and Challenges of Opening a New Location 31:20 Creative Solutions to Minimize Food Waste 32:43 Exploring Restaurant Trends for 2025 34:52 Rating Restaurant Trends on the Cream Scale 39:54 Nostalgia in Food and Restaurant Culture 47:58 The Resurgence of Fermented Foods 50:33 The Evolution of Beverage Flights 53:46 The Rise of Mocktails 56:04 The Importance of Local Sourcing 01:00:01 Sustainable Agriculture and Quality Ingredients 01:02:50 Humorous Kitchen Mishaps 01:10:06 Cooking Tips and Techniques What We Drank Ronnie - Guinness - Guinness Stout Brian - Deep River - Limon Cello STAY CREAMY…

Whip Cream Salmon

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#033 Tour of Italy 1:05:36

acum 7 weeks1:05:36

1:05:36

Send us a text Summary In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into a variety of topics centered around food, cooking experiences, and personal updates. They discuss their Valentine's Day celebrations, unique food experiences, memorable restaurant events, cooking techniques, and the joys of preparing surf and turf. The conversation also touches on life updates, including the dynamics of having a new roommate and the benefits of downsizing. In this episode, Ronnie and Brian discuss various topics ranging from home organization and van build-outs to culinary experiences and humorous anecdotes from their work in the food industry. They share insights on maximizing space in living areas, the challenges of outdoor activities due to weather, and their favorite Vietnamese dishes. The conversation also touches on the evolution of culinary authenticity, the intricacies of fish butchery, and a funny story about a workplace misunderstanding. They conclude with cooking tips and express gratitude for their listeners' support. Chapters 00:00 Introduction to Whip Cream Salmon 02:51 Valentine's Day Celebrations and Cooking Adventures 05:55 Exploring Unique Food Experiences 08:57 Memorable Restaurant Events and Experiences 12:03 Cooking Techniques and Tips 14:51 Surf and Turf: A Culinary Delight 17:59 Life Updates and Roommate Dynamics 30:57 Maximizing Space: The Bedroom and Office Setup 31:55 Van Build-Out: Progress and Plans 36:45 Camping Adventures: Plans and Weather Challenges 37:58 Exploring Vietnamese Cuisine: Pho Recommendations 41:05 Culinary Authenticity: The Evolution of Food 46:30 Fish Butchery: Insights from Professionals 50:13 Accident Response: Lessons Learned 55:43 Idiot Sandwich: A Humorous Workplace Story 01:00:49 Cooking Tips: Clean as You Go 01:07:15 Milestones and Listener Appreciation What we drank Brian - Truly - Pineapple Hard Seltzer Ronnie - Pacifico - Pacifico STAY CREAMY…

Whip Cream Salmon

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#032 Hold the Pâté & the Sauce Draft w/ Jordan Miller 1:30:31

acum 8 weeks1:30:31

1:30:31

Send us a text Summary In this episode, hosts Ronnie and Brian welcome Chef Jordan Miller, reminiscing about their time working together at Plump Jack in Tahoe. They discuss the challenges and changes in the restaurant industry, especially post-COVID, and how personal life and family dynamics influence career choices. The conversation culminates in a fun segment where they draft their favorite sauces, showcasing their culinary preferences and experiences. In this engaging conversation, the hosts delve into the world of sauces, discussing their favorites, the versatility of various condiments, and the cultural significance of these culinary staples. From chili crisp to puttanesca, the dialogue flows through personal anecdotes and professional insights, highlighting how sauces can elevate dishes and define cuisines. The conversation culminates in a light-hearted debate over the best sauces, with honorable mentions and reflections on the importance of flavor in cooking. In this engaging conversation, the hosts delve into various culinary topics, starting with the current Sriracha shortage and its implications. They explore the heat levels of different global cuisines, particularly Indian and Thai, and share their experiences dining at Michelin-starred restaurants. The discussion shifts to the importance of simplicity in cooking, emphasizing that the best meals often come from straightforward, well-executed dishes. Finally, they touch on the pizza renaissance, discussing the art of crafting the perfect slice and the significance of quality ingredients. In this episode, the hosts share their experiences in the culinary world, discussing the importance of labeling food, sharing humorous kitchen fails, and offering practical cooking tips. They emphasize the value of relationships formed in the kitchen and the lessons learned from both successes and mistakes. Chapters 00:00 Introduction and Guest Welcome 05:00 Memories from Plump Jack and Tahoe Days 10:09 Career Paths and Restaurant Industry Challenges 14:49 Navigating Life Changes and Family Dynamics 20:14 Drafting Favorite Sauces 24:42 Sauce Showdown: The Best Condiments 29:10 The Versatility of Sauces in Cooking 32:21 The Importance of Soy Sauce and Ranch 36:08 The Final Picks: Personal Favorites 39:10 Honorable Mentions and Closing Thoughts 43:03 The Great Sriracha Shortage 45:58 Exploring the Heat of Global Cuisines 50:51 The Michelin Experience: Expectations vs. Reality 56:09 Simplicity in Culinary Excellence 01:01:01 The Pizza Renaissance: Crafting the Perfect Slice 01:08:41 The Test Kitchen Experience 01:09:59 Idiot Sandwich Stories 01:15:59 Lessons from Kitchen Fails 01:26:02 Whipped Cream Salmon School for Cooks 01:29:49 Final Thoughts and Tips What We Drank Brian - Hardywood Park Craft Brewery - Chocolate Vanilla Creme Stout Ronnie - Kizakura Kyoto - Matcha IPA Jordan - Garage Beer STAY CREAMY…

Whip Cream Salmon

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#031 How Many Watermelons? 1:11:11

acum 9 weeks1:11:11

1:11:11

Send us a text In this episode of Whip Cream Salmon, hosts Ronnie and Brian discuss their weekly routines, the recovery of Brian's dog, and exciting travel plans to Mexico. They share their thoughts on cultural experiences, particularly in sports, and reminisce about their favorite ballpark foods. In this engaging conversation, Ronnie and Brian explore various culinary topics, from the surprising quality of gas station food to their recent cooking adventures, including Chicken Francese and Tonkatsu. They delve into the intricacies of sauces, particularly Beurre Monté, and share experiences with Golden Curry. The discussion shifts to the exciting process of building a new kitchen and the challenges of menu development, highlighting the importance of creating appealing offerings for customers. In this engaging conversation, Brian and Ronnie explore various aspects of kitchen life, from the joy of tortillas to the challenges of catering for large events. They share humorous anecdotes about busy kitchen days, the use of technology in food preparation, and the importance of understanding food quantities. The discussion also touches on innovative kitchen tools and cooking tips, particularly regarding garlic usage. The episode concludes with light-hearted banter and a reminder to stay creamy. Chapters 00:00 Welcome to Whip Cream Salmon 06:11 A Pup's Recovery Journey 09:39 Exciting Mexico Trip Plans 15:30 Cultural Sporting Events 20:58 Ballpark Food Favorites 21:12 Gas Station Gourmet: A Culinary Journey 23:01 Cooking Adventures: Chicken Francese and Tonkatsu 27:47 Exploring Sauces: The Art of Beurre Monté 30:15 Curry and Comfort: Golden Curry Experiences 35:08 Kitchen Construction: Building a New Culinary Space 40:12 Menu Development: Crafting the Perfect Offerings 47:44 The Joy of Tortillas and Soba Salad Performance 48:33 A Busy Day in the Kitchen 51:54 Planning for a Massive Catering Event 52:55 Using Technology for Catering Calculations 54:31 Preparing for a Fruitful Challenge 59:02 Navigating Catering Quantities and Expectations 01:00:01 Idiot Sandwich Stories from the Kitchen 01:06:08 Innovative Kitchen Tools and Tips What We Drank Ronnie - Red Oak Brewing Co. - Red Oak Amber Lager Brian - Allagash Brewing Co. - Ski House Winter White Ale Katsudon - Katsu-ish dish I was trying to remember Butter Crock on Amazon STAY CREAMY…

Whip Cream Salmon

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#030 Love Your Pups 55:26

acum 10 weeks55:26

55:26

Send us a text In this episode, Brian and Ronnie celebrate their 30th episode, reflecting on their journey and the challenges of maintaining a podcast. They discuss the emotional difficulty of making decisions regarding their pets' health, share their recent cooking experiences, and delve into the dynamics of working in the restaurant industry, especially during the post-holiday season. In this conversation, Brian and Ronnie explore the evolving roles of executive chefs, the importance of hiring and training in the culinary world, and share humorous anecdotes from their kitchen experiences. They also provide valuable culinary tips for home cooks, emphasizing the significance of proper techniques and tools in cooking. Chapters 00:00 Celebrating Episode 30 02:45 Navigating Difficult Decisions with Pets 09:57 Cooking Adventures and Culinary Creations 17:05 Work Dynamics and Restaurant Challenges 25:59 The Evolving Role of Executive Chefs 32:00 Hiring and Training in the Culinary World 34:04 The Art of Interviewing and Finding the Right Fit 43:01 Humorous Kitchen Stories and Lessons Learned 48:59 Culinary Tips and Tricks for Home Cooks What We Drank Brian - Nobel - Session Mead with Black Current Ronnie - Narragansett - Narragansett Lager STAY CREAMY…

Whip Cream Salmon

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#029 Glass Cutting Boards are Offensive 1:13:08

acum 11 weeks1:13:08

1:13:08

Send us a text In this episode of Whip Cream Salmon, hosts Ronnie and Brian share their weekly updates, discuss their cooking adventures, and dive into common cooking questions. They explore the importance of seasoning with salt, how to fix sauces that are too thick or too thin, and techniques for emulsification. The conversation is filled with personal anecdotes, culinary tips, and a light-hearted approach to home cooking. In this conversation, Ronnie and Brian delve into various cooking techniques, focusing on mastering sauces, the art of searing meat, essential skills for home cooks, and underappreciated methods. They also explore advanced techniques worth learning, such as emulsification and poaching, emphasizing the importance of preparation and understanding ingredients in achieving culinary success. In this engaging conversation, Brian and Ronnie delve into the intricacies of cooking techniques, particularly focusing on emulsification, the importance of quality ingredients, and kitchen safety. They share personal anecdotes and tips for mastering culinary skills, while also emphasizing the significance of having the right tools in the kitchen. The discussion wraps up with essential cooking tips and a light-hearted banter that keeps the audience entertained. Chapters 00:00 Introduction and Weekly Updates 03:05 Cooking Adventures and Experiences 05:59 Salt: When and How to Use It 12:02 Fixing Sauces: Thickness and Flavor 18:00 Emulsification and Sauce Techniques 25:42 Mastering Sauce Techniques 29:27 The Art of Searing Meat 35:34 Essential Cooking Techniques for Home Cooks 42:34 Underappreciated Cooking Techniques 49:30 Advanced Cooking Techniques Worth Learning 51:29 Mastering Emulsification Techniques 57:26 The Importance of Quality Ingredients 01:01:35 Kitchen Safety and Common Mistakes 01:07:10 Essential Kitchen Tools and Tips 01:12:13 Final Thoughts and Listener Engagement What we drank Ronnie - Trophy Brewing Co - Mort's Trophy Lager - Raleigh NC Brian - Edmund's Oast - Something Cold - Charleston SC STAY CREAMY…

Whip Cream Salmon

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#028 Sandwich Draft & Dry January w/ Mike Garcia 1:37:19

acum 12 weeks1:37:19

1:37:19

Send us a text In this episode of 'Whipped Cream Salmon', hosts Brian Bastanza and Ronnie Sanchez welcome special guest Mike Garcia, a former sous chef and executive chef. The conversation flows from light-hearted introductions to deeper discussions about cooking, relationships in the kitchen, and the emotional aspects of working in the culinary field. The episode culminates in a fun sandwich draft, where the hosts share their favorite sandwiches and engage in friendly banter. In this engaging conversation, the hosts delve into the world of sandwiches, sharing their favorites and debating the merits of various types. From the classic BLT to the spicy chicken deluxe, they explore the nuances of each sandwich, including the torta, lobster rolls, and the French dip. Personal anecdotes about their culinary journeys and experiences in the food industry add depth to the discussion, making it both informative and entertaining. The conversation culminates in a lively debate about the Reuben and meatball parm, showcasing the passion and love for food that drives their discussions. In this engaging conversation, the hosts delve into the world of sandwiches, exploring various iconic options such as the Muffaletta, Cubano, Philly Cheesesteak, Italian Sub, and Banh Mi. Each sandwich is discussed in detail, highlighting its unique ingredients, cultural significance, and personal preferences. The conversation flows naturally, with humor and camaraderie, as they share their experiences and opinions on these beloved culinary creations. In this engaging conversation, the hosts delve into the world of sandwiches, exploring various types, flavors, and personal anecdotes related to their culinary experiences. They discuss the intricacies of making the perfect sandwich, the importance of sauce application, and share their favorite summer sandwiches. The conversation also touches on humorous culinary mistakes and the excitement of discovering new ingredients at Asian markets. In this engaging conversation, Mike Garcia, Brian, and Ronnie share their culinary experiences, from a delightful Filipino dinner to humorous kitchen mishaps. They discuss the importance of cultural diversity in the kitchen, the impact of COVID-19 on the restaurant industry, and personal growth within the culinary field. The episode wraps up with practical cooking tips for home cooks, emphasizing cleanliness and attention to detail. Chapters 00:00 Introduction to the Podcast and Guests 06:05 Golfing and Casual Attire 11:59 The Importance of Kitchen Relationships 18:01 The Sandwich Draft Begins 22:17 The Great Sandwich Debate 24:01 Exploring Tasty Tortas 26:15 Pastries and Sweet Treats 27:25 Lobster Rolls: A Controversial Choice 29:58 Food Origins and Personal Stories 35:00 The Art of the French Dip 39:58 Meatball Parm: A Comfort Classic 42:40 The Reuben: A Timeless Favorite 44:23 The Muffaletta: A New Orleans Delight 46:38 The Iconic Cubano Sandwich 52:43 Philly Cheesesteak: A Classic Debate 57:54 The Italian Sub: A Timeless Favorite 01:00:02 Banh Mi: A Fusion of Flavors 01:00:35 Exploring Pâté and Banh Mi Delights 01:01:43 The Art of Sandwiches: A Culinary Journey 01:04:52 Honorable Mentions: Celebrating Iconic Sandwiches 01:08:40 Summer Sandwiches: Nostalgic Flavors 01:10:07 Sauce Application: The Key to a Perfect Bite 01:11:24 Idiot Sandwiches: Culinary Mistakes and Lessons Learned 01:21:17 Culinary Adventures: Filipino Dinner Experience 01:22:36 Kitchen Mishaps: The Idiot Sandwich Story 01:25:05 Culinary Confusion: Zucchini vs. Cucumber 01:26:54 Cultural Diversity in the Kitchen 01:28:03 The Importance of Attention to Detail 01:29:33 Reflections on Growth and Change in the Industry 01:32:11 The Impact of COVID-19 on the STAY CREAMY…

Whip Cream Salmon

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#027 Train Whitey 55:56

acum 13 weeks55:56

55:56

Send us a text In this episode of Whipped Cream Salmon, hosts Brian and Ronnie celebrate the New Year, share their holiday experiences, and discuss their culinary adventures in Atlanta. They explore biking in the city, the challenges of staying healthy while working in a kitchen, and their recent dining experiences at a new Thai restaurant and a Szechuan spot. The conversation is filled with humor, anecdotes about everyday life, and insights into food culture. In this engaging conversation, Brian and Ronnie delve into their culinary experiences, focusing on Szechuan cuisine, cooking mishaps, and the joys of vlogging their cooking adventures. They share their favorite dishes, discuss the differences between American and authentic Chinese food, and reflect on the challenges of filming cooking videos. The conversation also touches on kitchen tips, including the importance of using proper tools and the fun of creating vision boards for their podcasting journey. Chapters 00:00 Welcome to Whipped Cream Salmon 00:59 New Year Celebrations and Reflections 03:00 Exploring Atlanta: Food and Culture 05:49 Biking Adventures and City Exploration 08:58 Sickness and the Cycle of Health 11:58 Dining Experiences: Thai and Szechuan Cuisine 14:54 Culinary Insights: Authenticity in Asian Cuisine 17:53 Lentils and Comfort Food 21:01 Humorous Anecdotes and Everyday Life 26:37 Exploring Szechuan Cuisine 28:25 Dumplings and Dim Sum Adventures 30:41 Vlogging Cooking Experiences 37:21 Cooking Mishaps and Lessons Learned 41:44 Vision Boards and Podcasting Goals 46:28 Kitchen Tips and Recommendations What We Drank Ronnie - Hot toddy - Tin Cup Whisky Brian - Sapporo - Sapporo Chai Pani - Atlanta, GA Chez Pannise - Berkley, CA STAY CREAMY…

Whip Cream Salmon

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#026 Black Mole & Scrambled Carbonara 1:01:41

acum 14 weeks1:01:41

1:01:41

Send us a text In this episode, hosts Ronnie and Brian celebrate the holiday season with a light-hearted discussion about their recent culinary adventures, particularly focusing on the intricate process of making mole. They delve into the techniques, ingredients, and significance of balancing flavors in mole, while also exploring the versatility of this traditional sauce in various dishes. The conversation also touches on the art of tortilla making and the joy of cooking together during the holidays. In this episode, Ronnie and Brian explore various culinary topics, including the art of puffing potatoes, the intricacies of fermentation with kimchi and sauerkraut, and share personal cooking fails. They also provide valuable cooking tips, emphasizing the importance of not crowding the pan and using fresh spices for enhanced flavor. Beers we drank Brian - Resident Culture - Island Time Ronnie - Resident Culture - Island Time Rick Bayless' Black Mole How to make Kimchi How to make Carbonara STAY CREAMY…

Whip Cream Salmon

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#025 Lagasse's Butterless Roux 1:03:54

acum 15 weeks1:03:54

1:03:54

Send us a text In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience. Chapters 00:00 Introduction and Kitchen Chronicles 06:01 The Art of Soy Sauce 12:03 The Roux and Its Secrets 17:59 Plating and Presentation in Culinary Arts 23:48 Building a New Culinary Space 31:41 Ceviche and Culinary Adventures 39:04 Cooking Competitions and Culinary Experiences 44:38 Gluten-Free Trends and Restaurant Experiences 52:46 Kitchen Tips: Simplifying Cooking 58:30 Essential Kitchen Tools: The Kitchen Scale Beers we drank - Ronnie - New Belgium - Fat Tire Ale - Brian - Larceny - Kentucky Straight Bourbon Whiskey STAY CREAMY…

Whip Cream Salmon

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#024 Don't Cry Over Quenelled Milk 1:04:14

acum 16 weeks1:04:14

1:04:14

Send us a text In this episode of Whip Cream Salmon, hosts Ronnie Sanchez and Brian Bistanza dive into a lively discussion about food, drinks, and culinary experiences. They share their tasting notes on various beers, engage in a cooking challenge featuring goulash vs. chicken 'n' dumplings, and explore their favorite travel destinations for food. The conversation highlights the importance of culinary traditions, personal experiences in cooking, and the joy of discovering new flavors while traveling. In this engaging conversation, Ronnie and Brian explore various culinary experiences and travel destinations, sharing personal anecdotes and insights from their journeys. They discuss the dangers of certain locations, the allure of high-end dining in Mexico City, and the rich food culture of the Caribbean. The duo also reflects on their experiences in North America, particularly New Orleans and Montreal, while emphasizing the importance of training and safety in the kitchen. They conclude with practical cooking tips, particularly for preparing chicken breasts, and share humorous kitchen mishaps. Chapters 00:00 Introduction to Whip Cream Salmon 06:11 Cooking Challenge: Goulash vs. Chicken and Dumplings 12:03 Exploring Culinary Traditions 24:00 Culinary Experiences in Asia and Europe 33:24 Navigating Danger and Corruption 39:41 Culinary Destinations in North America 49:00 The Importance of Training in the Kitchen 55:32 Tips for Cooking Chicken Breasts What We Drank - Brian - Edmund's Oast - Something Cold - Ronnie - Rhinelander Brewing Co - Boatswain American IPA Buzz Feed Idiots STAY CREAMY…

Whip Cream Salmon

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#023 Whip it Real Good 1:13:01

acum 17 weeks1:13:01

1:13:01

Send us a text In this episode of Whip Cream Salmon, hosts Brian and Ronnie discuss their recent experiences with winter weather, personal updates, and culinary adventures. They share highlights from their Thanksgiving celebrations, including a smoked turkey and various dishes like gravlax and ceviche. The conversation flows through their cooking techniques, favorite winter meals, and reflections on the ease of their Thanksgiving preparations, emphasizing the joy of food and friendship. In this engaging conversation, Ronnie and Brian delve into the world of culinary delights, focusing on winter meals and the importance of comfort food during the colder months. They share their experiences with various dishes, including the significance of broth and stock in winter cooking, and reminisce about family favorites like goulash and lasagna. The discussion highlights the creativity and techniques involved in preparing hearty meals that warm the soul. In this engaging conversation, Brian and Ronnie share their nostalgic culinary memories, discussing family recipes and cooking techniques. They delve into humorous stories of kitchen mishaps, dubbed 'idiot sandwiches', and offer practical cooking tips. The discussion culminates in a spirited debate over the merits of salted versus unsalted butter, showcasing their differing perspectives on cooking and seasoning. Beers we drank Brian - Leffe - Blond Ale Ronnie - Sapporo Focaccia Recipe by Lacey Ostermann - @ _lacebakes_ (Check out her instagram! It's amazing!) This recipe can be adapted to be made in the same-day by adding in an extra 1/2 teaspoon of instant yeast (so 1.5 tsp total) and skipping the overnight proofing in the fridge. Instead of putting it in the fridge, leave the dough to proof covered in the bowl at room temperature for 1-1.5 hours and then continue the recipe as normal from the step where you tip it into the tray (reduce the proofing time in the tray to 1.5 hours). Ingredients 390-420ml* (14oz/ 1 3/4cups) warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1 teaspoon (4g) instant yeast 500g (4 cups**) white bread flour (not plain or all-purpose) 2 teaspoons (10g) fine sea salt *start with 390ml and increase to 420ml gradually. Use the consistency of the dough in my video as a gauge! Different bread flours absorb different amounts of water. It’s okay if your dough is a touch wetter than mine, but you don’t want it soupy as that makes the stretch and folds problematic. **500g is roughly 4 cups of flour. The flour should be fluffed up, spooned into cup and levelled to ensure it’s as accurately measured as possible. Scales are always best! Use the tutorial as a guide for consistency of dough and adjust water/flour slightly if needed. Oven temp: 220C/430F for 18-23 mins (bottom rack!)…this tray was a 9x13 aluminium quarter sheet pan but you can use a larger tray if you prefer it thinner/crispier. No need to stretch it all the way to edges if using a bigger tray. Metal/aluminium is always best at conducting heat. Email: whipcreamsalmon@gmail.com Instagram: @whip.cream.salmon.podcast STAY CREAMY…

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#022 You Gotta Read the Labels 1:05:03

acum 18 weeks1:05:03

1:05:03

Send us a text In this episode of Whip Cream Salmon, hosts Ronnie Sanchez and Brian Bistanza discuss the exciting developments in Ronnie's workplace as they prepare to manage a new food hall project. They delve into the challenges of kitchen design, equipment logistics, and menu planning, while also sharing humorous anecdotes and insights from their culinary experiences. The conversation highlights the importance of building efficient systems and the thrill of culinary innovation in a large-scale food service operation. In this conversation, Brian and Ronnie discuss the challenges and excitement of opening a new restaurant, including menu development and the importance of adaptability. They share their Thanksgiving preparations, highlighting various dishes and cooking techniques. The conversation also features humorous anecdotes about kitchen mishaps, leading into a segment called 'The Idiot Sandwich,' where they share personal cooking blunders. Finally, they provide valuable kitchen tips, particularly focusing on the significance of pasta water in cooking. Beers we drank Ronnie - Sopporo Brian - Singha STAY CREAMY…

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#021 Turkey, Stuffing & Spicy Tuna Rolls 1:09:21

acum 19 weeks1:09:21

1:09:21

Send us a text In this episode of Whipped Cream Salmon, hosts Brian and Ronnie engage in a lively conversation about Thanksgiving traditions, cooking experiences, and the idea of incorporating sushi into their holiday feast. They share personal anecdotes, discuss their recent adventures, and explore the joys of cooking and food culture. The episode also touches on kitchen gadgets and the importance of good quality tools in the kitchen, culminating in a fun and light-hearted exploration of food and friendship. In this engaging conversation, Ronnie and Brian explore their culinary adventures, focusing on sushi making, dining experiences, and preferences. They share their favorite sushi types, all-you-can-eat experiences, and humorous dining stories. The discussion also delves into Thanksgiving menu planning, including unique appetizers and sides, and the quality of meat at Asian markets. Their light-hearted banter and shared love for food create an enjoyable listening experience. Chapters 00:00 Introduction and Banter 03:24 Thanksgiving Cookery and Traditions 07:52 Weekend Adventures and Cooking Experiences 14:00 Sushi for Thanksgiving? 20:25 Coffee Makers and Kitchen Gadgets 25:58 Sushi Making and Culinary Adventures 27:59 Sushi Preferences and Dining Experiences 29:57 All-You-Can-Eat Sushi Experiences 31:59 Favorite Sushi and Fish Types 34:00 Thanksgiving Menu Planning 36:59 Funny Dining Experiences 39:01 Post-Snowboarding Sushi Feasts 39:57 Quail Egg Shooters and Asian Markets 43:09 Quality of Meat at Asian Markets 46:07 Finalizing the Thanksgiving Menu Beers we drank Brian - Great Lakes Brewing Co - Christmas Ale Ronnie - Trophy Brewing Co - "Fast Fun" Helles Lager STAY CREAMY…

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#020 Bidding Wars 1:08:03

acum 20 weeks1:08:03

1:08:03

Send us a text Join Brian and Ronnie on a culinary adventure as they delve into their experiences working in a high-end restaurant. From cracking open massive lobsters to navigating the complexities of a large-scale commercial kitchen, this episode is packed with hilarious stories and insights into the world of food service. Get ready for tales of culinary mishaps, epic feasts, and the unforgettable characters they've encountered along the way. Beers we drank Brian - Joe Joe's - Chocolate Vanilla Cream Stout Ronnie - Beer Den - Robin Hood Amber Lager STAY CREAMY…

Whip Cream Salmon

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#019 Line Vision 1:07:06

acum 21 weeks1:07:06

1:07:06

Send us a text In this episode, Brian and Ronnie share hilarious stories and spicy insights into the unique, intense world of restaurant kitchens, comparing the unpredictable spice levels of “ethnic” food to the wild camaraderie among line cooks. From accidental chili overloads to unconventional team bonding moments, they reveal the quirks and challenges of kitchen life that wouldn’t fly in a typical office setting. Listeners will enjoy a blend of humorous anecdotes about inconsistent spice ratings, kitchen remedies for chafing, and behind-the-scenes moments that make the food service industry unforgettable. Perfect for fans of culinary culture, restaurant humor, and anyone curious about the untold side of the kitchen. Chapters 00:00 Election Day Banter 02:59 Snack Talk: Election Day Favorites 06:02 Popcorn: The Ultimate Bar Snack 09:07 Spicy Food Adventures 11:58 Hot Sauce and Kitchen Shenanigans 14:56 The Mouse and the Cookie: Customer Expectations 21:00 Kitchen Culture: What Would Get You Fired Elsewhere? 23:35 Culinary Camaraderie and Humor 28:58 The Cornstarch Chronicles 34:20 Drinking on the Job: A Culinary Tradition 38:12 Line Vision: The Unseen Perspective 41:55 Workplace Relationships: The Restaurant Dynamic 43:58 Transitioning to a New Work Environment 45:26 Camaraderie in the Workplace 46:21 Culinary Gatherings and Cultural Cuisine 49:02 Workplace Dynamics: Restaurant vs. Corporate 52:01 Humorous Kitchen Stories 01:00:01 Cooking Tips and Techniques Beers We Drank - Brian - Amstel Light - Ronnie - Untold Brewing - Seatown Lager STAY CREAMY…

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#018 Two Dude's Noods 1:12:34

acum 22 weeks1:12:34

1:12:34

Send us a text Join Ronnie and Brian as they reunite to share their latest culinary adventures. From family vacations and exotic markets to kitchen mishaps and noodle shop dreams, this episode is a flavorful journey. They delve into the art of menu crafting, the science of pasta, and the philosophy of comfort food. Whether you're a seasoned chef or a casual cook, this episode is sure to inspire and entertain. Beers We Drank Ronnie - Fonta Flora Brewery - Steamer Lane Brian - Jack's Abby - Intrepid Traditions STAY CREAMY…

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#017 The Gays Know How To Party 1:14:03

acum 23 weeks1:14:03

1:14:03

Send us a text Join your favorite food-obsessed duo, Brian and Ronnie, as they take you on a mouthwatering journey. From Boston's finest Italian cuisine to a wild weekend in Provincetown, this episode is packed with culinary delights and hilarious anecdotes. We'll discuss everything from braised Chuck to lobster rolls, and from smoked lamb roasts to homemade poke bowls. So grab a snack, sit back, and get ready to laugh, learn, and maybe even drool a little. Beers We Drank Ronnie - Oud Beersel Brewery - Oude Geuze Vieille Brian - Angry Orchard - Crisp Apple STAY CREAMY…

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#016 Wook Toes and the Braided Beard 1:10:56

acum 24 weeks1:10:56

1:10:56

Send us a text In this episode, Brian and Ronnie dive deep into the world of home cooking and foraging. From discussing the art of preparing mushrooms to sharing stories about their culinary adventures, the duo covers it all. Brian reminisces about his experiences with a quirky mushroom forager and the challenges of using an old, temperamental oven. Meanwhile, Ronnie talks about his recent culinary experiment with a Yemeni sauce called Zhoug. Join them as they explore the joys of cooking with fresh ingredients and the importance of preserving local food traditions. Beers We Drank Brian - Olde Mecklenburg Brewery - Mecktoberfest - Märzen Lager Ronnie - Edmund’s Oast - Apple Cider Doughnuts STAY CREAMY…

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#015 WTF is a Burrito?! 1:04:15

acum 25 weeks1:04:15

1:04:15

Send us a text Welcome to another episode of Whip Cream Salmon, Brian and Ronnie are discussing National Taco Day. They share their own taco experiences and recipes. Brian talks about making his own tortillas and slaw for tacos, while Ronnie mentions a unique Mexican slaw he learned from a friend. The boys have a big disagreement on what qualifies as a burrito. What the f*** is a burrito anyways?! Beers we drank - Ronnie - Two Pitchers Brewing - Radler - Brian - Singha STAY CREAMY…

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#014 Family Matters 1:09:39

acum 26 weeks1:09:39

1:09:39

Send us a text Join Brian and Ronnie for a behind-the-scenes look at Ronnie's culinary world. Ronnie comes up to Charlotte and the boys get together for a special live in person episode. They dive into Ronnie's latest menu innovation: a soba noodle salad that's taking his workplace by storm. Get a glimpse into the quirky family dynamic at Ronnie's workplace. From the owners' eccentric parents to the unexpected twists and turns of their daily interactions, it's a behind-the-scenes look that's sure to keep you laughing. Beers we drank Negra Modelo STAY CREAMY…

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#013 Oh Nigiri! 1:13:07

acum 27 weeks1:13:07

1:13:07

Send us a text Join Brian and Ronnie as they dive into the world of hosting large gatherings and feeding hungry friends. In this episode, they share their go-to recipes for easy, crowd-pleasing meals, discuss the importance of planning ahead, and recount hilarious anecdotes from their own hosting experiences. From tackling Thanksgiving dinner to throwing a last-minute taco party, Brian and Ronnie offer practical advice for anyone looking to impress their guests with delicious food and minimal stress. Beers we drank Ronnie - Resident Culture - Disco Baby Brian - Coors - Banquet Beer STAY CREAMY…

Whip Cream Salmon

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#012 Sick Burn Bro 1:10:47

acum 28 weeks1:10:47

1:10:47

Send us a text Get ready for a hilarious and cringe-worthy deep dive into the culinary world with Brian and Ronnie. From burnt hands and accidental salt bombs to epic prank victories and secret cooking tips, these two culinary misfits share their most embarrassing and hilarious kitchen experiences. Discover how to avoid common injuries, learn the secret to cleaning your blender effortlessly, and enjoy hilarious stories of culinary chaos. Whether you're a seasoned chef or a home cook looking for a good laugh, this episode is sure to leave you rolling on the floor. So grab a snack, sit back, and prepare to be entertained by the funniest cooking podcast you've ever heard! Beers we drank Brian - Edmund's Oast Brewing Co, Sour Cherry Pineapple Ronnie - Brewery Bhavana, Surf - Fruited Session IPA STAY CREAMY…

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#011 Yakitori - A Skewer Story 1:07:19

acum 29 weeks1:07:19

1:07:19

Send us a text In this episode of Whip Cream Salmon, Brian and Ronnie explore a variety of culinary topics, including yakitori, flatbreads, and international cuisines. They share their personal experiences, recipes, and insights, offering listeners a flavorful and entertaining journey. From discussing the intricacies of yakitori grilling to sharing lighthearted anecdotes about barbecue blunders, Brian and Ronnie provide a unique and engaging listening experience. Beers we drank Brian - Kirin - Ichiban, Los Angeles CA/Williamsburg VA Ronnie - Amazing Brewing CO, Seongsu-Dong Pale Ale, South Korea Chicken Korma Lemon Rice Chitrannam Konro Grill STAY CREAMY…

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#010 Boys Will Be Boys 1:47:21

acum 30 weeks1:47:21

1:47:21

Send us a text Join us as we dive deep into our culinary adventures in Bangkok. From the unforgettable flavors of a roadside noodle stall to the unexpected delights of a street vendor's meatball bun, we share our must-try dishes and insider tips for exploring Thailand's vibrant food scene. Learn about the local culture, discover hidden gems, and get inspired to plan your own unforgettable Thai food journey. In this episode, the boys also discuss the unique flavors and ingredients that make Thai cuisine so special. Whether you're a seasoned traveler or simply curious about exploring new flavors, this episode is a must-listen for anyone who loves food and adventure. Khao Soi Recipe Gaa Restaurant, Bangkok Wedding Speech from "The Hangover 2" Beers we drank Ronnie - Cloud Surfer - Trophy Brewing Company | Raleigh, NC Brian - Hornets Nest - Olde Mecklenburg Brewery | Charlotte, NC STAY CREAMY…

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#009 Look Me in the Eye, Bobby Flay 1:10:41

acum 31 weeks1:10:41

1:10:41

Send us a text In this episode of Whip Cream Salmon, Brian and Ronnie toast to Ronnie's new job and discuss their recent culinary experiments, including a fire grilled cheese and a unique barbecue sauce made with peaches and peppers. Brian and Ronnie also ponder the art of barbecue, debating the merits of different styles and techniques, from Texas-style brisket to Carolina vinegar-based sauce. Join Brian and Ronnie as they share their thoughts on the importance of simplicity in cooking and the joy of learning new culinary skills. Beers we drank Ronnie - Resident Culture - Friendship Is Free - Charlotte, NC Brian - Narragansett Lager - Providence, RI | Rochester, NY STAY CREAMY…

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#008 All Things Fuggery w/ Jack Connell 1:29:52

acum 32 weeks1:29:52

1:29:52

Send us a text Join hosts Brian and Ronnie as they chat with their guest, Chef Jack Connell, about his culinary experiences and hilarious anecdotes. In this episode, they discuss the origins of the "Whip Cream Salmon" name, share stories about their time working together, and reveal a shocking incident involving a friend and a knife. From navigating a tiny kitchen amidst a surge of orders to sharing tales of unexpected encounters, Chef Jack's insights offer a hilarious peek behind the curtain of restaurant life. Tune in for laughter, food talk, and unexpected twists. Jet Tila's Drunken Noodles Traeger Pellet Smokers Beers we drank Brian - Speculoos Cookie Butter Beer - Richmand, VA Ronnie - Pickeltown Lager - Collaboration between Deep River and R&R - Clayton, NC Jack - Booch Craft Ginger Lime - Ocean Beach, SD STAY CREAMY…

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#007 We Want Plates 1:13:03

acum 33 weeks1:13:03

1:13:03

Send us a text Join Ronnie and Brian on Whipped Cream Salmon as they dive into the world of food trends. From molecular gastronomy to aspic encased foods, they explore both the good and the bad of culinary innovations. Listen as they share their personal experiences and debate whether these trends are hits or misses. Whether you're a foodie or simply curious about the latest food fads, this episode is sure to entertain and inform. "Bad trends were usually good trends. They just got watered down into a really bad, overdone trend." - David Chang Beers we drank Brian - Full Steam - "Biscuit Wheat" - Duram, NC Ronnie - Resident Culture - "Subtle Shade Saison" - Charlotte, NC B. Dylan Hollis - Baking Yesteryear - YouTube Channel B. Dylan Hollis - The Cold Oven Cake | 1976 Recipe We Want Plates Reddit Pasta Flight Dessert Hands Pasta Wine Glass Tacos in Rocks Glasses STAY CREAMY…

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#006 The Importance of Family Meal 1:01:51

acum 34 weeks1:01:51

1:01:51

Send us a text On this episode, the boys discuss their weekly culinary adventures, starting with a deep dive into the world of smoking meats. Ronnie shares his experience with spatchcocked chicken dunked in an Alabama white barbecue sauce. They discuss discovering affordable and often underused cuts of meat. They also chat about the importance of family meal in professional kitchens, emphasizing resourcefulness and the often-overlooked art of preparing food for colleagues. The episode is filled with anecdotes and tips, making it a must-listen for food enthusiasts and home cooks alike. YouTube - Meat Church BBQ - Smoked Chicken with Alabama White Sauce YouTube - Brian Lagerstrom - SLOW ROAST CHICKEN (Tastes Just Like Rotisserie) YouTube - Brian Lagerstrom - The Greatest Pancake Recipe of All Time (The GOAT) Beers we drank Brian & Ronnie - Singha (with ice!) Keller, Thomas (1999).--First Course --The French Laundy Cookbook (pp.115)-- Published by Artisan THE IMPORTANCE OF STAFF MEAL "Because the South Florida restaurant business was seasonal, I left Yacht Club and headed north in the summer to Newport, then Narragansett, Rhode Island, to look for work. My second year there, I met Roland Henin on the beach in Narragansett. He was chef at a place called the Dunes Club, a big hotel; he commanded a kitchen the size of a football field with a crew of forty cooks, and he needed someone to cook staff meal. Henin was from Lyon, the gastronomic capital of the Western world. He was an old-school French guy, trained in the European apprentice system. There was Zeus, and there was Roland, god of cooking. He knew everything. He taught me how to peel a tomato, how to cook a green vegetable properly, things no one had taken the time to show me before. He taught me how to make stock, how to roast and braise. The staff meal cook is a low man in the kitchen hierarchy. You cook meals from scraps for people who work in the kitchen. But the Dunes Club was a high-end kitchen and Henin was a classical French chef, so our scraps might be the butt from a tenderloin, and with that I learned how to make boeuf bourguignon. We'd have the legs left over from butchered chickens and with these I learned to make coq au vin. I turned lamb scraps into lamb navarin. But, even more important, I learned how to make the vegetable side dishes, how to blanch green bean, how to make a gratin of cauliflower, how not to overcook broccoli. At the yacht club, I was used to adding a chemical oxidant that kept the vegetables bright. I though that's how everyone did it. Then Henin told me about the proper amount of water, and the proper amount of salt in that water, and how to cook and cool the vegetable. This was extraordinary to me, absolutely unique. Henin taught me how to make a roux. Very, very, very important. How to make sauces, reduction sauces, and the clarification process that happens during reduction. The real fundamentals of cooking. Staff meal was first about the fundamentals of cooking and how to work with by-products, using scraps to make something tasty, eye-appealing, and satisfying. But the message underlying that was "Can you be passionate about cooking at this level?" Staff meal. Only the staff sees it. If you can make great food for these people, create that habit, have that drive, that sincerity, and keep that with you and take it to another level in the staff meal, then someday you'll be a great chef. Maybe." STAY CREAMY…

Whip Cream Salmon

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#005 Ghost Kitchens are Spooky 59:48

acum 35 weeks59:48

59:48

Send us a text In this episode, we dive into the world of ghost kitchens—a rapidly growing trend where restaurants operate exclusively for online delivery without a physical storefront. Inspired by Eddie Burback's eye-opening video, we explore how these virtual kitchens can host multiple "restaurants" under one roof, often using the same ingredients and menus but under different names. This phenomenon not only muddies the waters of food authenticity but raises concerns about health inspections and consumer deception. Join us as we unravel the complexities of ghost kitchens, from their origins and impact to the unsettling realities of ordering from brands that might not be what they seem. Eddy Burback's Ghost Kitchen Video https://www.youtube.com/watch?v=KkIkymh5Ayg Beers we drank Brian - Edmund’s Oast Brewing Co. & Taproom - Cereal For Dinner Ronnie - New Belgium Brewing - Mountain Time Lager STAY CREAMY…

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#004 Yes, Chef 1:03:59

acum 36 weeks1:03:59

1:03:59

Send us a text Join Brian and Ronnie as they explore their weekly food challenge. As the conversation heats up, they discuss the significance of the title "chef" and share personal stories about earning this respected designation in the culinary world. Tune in for a mouthwatering discussion filled with tips, tricks, and heartfelt anecdotes from two passionate food enthusiasts. STAY CREAMY…

Whip Cream Salmon

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#001 Pilot 56:57

acum 37 weeks56:57

56:57

Send us a text In their inaugural episode of "Whip Cream Salmon," hosts Ronnie Sanchez and Brian Bastanza delve into their culinary backgrounds and the shift to civilian life, reminiscing about their experiences in the restaurant industry. They recount tales from their days as line cooks, exploring both the challenges and joys of their former profession. Now established in different careers, they bond over their enduring passion for cooking, using podcasting as a creative outlet to stay connected to their culinary roots without re-entering restaurant life. STAY CREAMY…

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#002 I Am A Pirate 1:13:11

acum 37 weeks1:13:11

1:13:11

Send us a text In this lively podcast episode, hosts Brian Bastanza and Ronnie Sanchez, collectively known as Whip Cream Salmon, engage in a spirited conversation about their latest culinary adventures, including beer selections and cooking techniques. They share stories of recent meals, discuss the pros and cons of cooking gadgets like the Blackstone griddle and Instatpot, and tease an upcoming segment on their origin stories. The episode is filled with humorous banter, personal anecdotes, and a genuine love for food and drink. STAY CREAMY…

Whip Cream Salmon

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#003 Not All Cuisines Are Created Equal 1:12:09

acum 37 weeks1:12:09