Borderline Salty

By Pineapple Street Studios and AudacySociety & Culture Arts Food

Borderline Salty episodes

June 28, 2022Your Freezer is Your Friend
On this episode, hosts Rick Martinez and Carla Lalli Music share how they stock their fridges to make the most out of leftovers, discuss baking with hot hands and at high altitudes, and give their rapid-fire advice for getting the crispiest potatoes in the oven.
Also, they tackle a different kind of “oyster” the latest "No, Thank You, Please".

This week’s recipe book:
In Charleston, SC? Check out Chubby Fish
Carla’s Big-Batch Vinaigrette in her book That Sounds So Good
Rick’s Salsa Blanca and Salsa de Papaya y Tomatillo Cruda

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
32 min
June 21, 2022Glory To Medium Heat
On this episode, hosts Rick Martinez and Carla Lalli Music share how they keep their kitchens pristine, break down the variables to keep your cream sauces from splitting, and discuss what it takes to plan the perfect party menu.
Also, the first live Rad Fad/Bad Fad tasting! Rick soldiers through a bite of the latest trend that is under review: fresh watermelon topped with mustard.

This week’s recipe book:
In NYC? Check out Ernesto’s
Carla’s Spiced and Grilled Pork Spareribs (feat. Cosmo!)
Rick’s Vegan Carnitas Tacos With Guajillo Jam
Carla’s Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
32 min
June 14, 2022Slip On Out Of Here, Ziti
On this episode, hosts Rick Martinez and Carla Lalli Music give expert tips on making ganache, share their favorite ways to enjoy tinned sardines, and offer advice on navigating the culinary industry.
Also, Carla shares her anti-ziti testimony in this week’s No, Thank You, Please.
This week’s recipe book:
Rick’s Chocolate-Dipped Concha Ice Cream Sandwiches
Carla on “beans, greens, and sardines”
Carla's How-I-Like-It Tuna Salad from That Sounds So Good
Rick’s guide to never messing up blanching vegetables ever again

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
29 min
June 07, 2022Always Taste Your White Powder
On this episode, hosts Rick Martinez and Carla Lalli Music discuss deepening chocolatey flavor, finding balance with fish sauce, and handling wet burgers.
Also, Chef Missy Robbins joins the show to discuss her Total Kitchen Nightmare involving a classic salt-sugar mix-up.
This week’s recipe book:
Get your caffeine fix with Rick’s Iced Café de Olla recipe
Watch Carla make her Mocha Hazelnut Biscotti
Chef Tu David Phu’s Nước Chấm
Chef Missy Robbins’ cookbook Pasta: The Spirit and Craft of Italy’s Greatest Food
The latest Rad Fad/Bad Fad contender: ramen grilled cheese

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
32 min
May 31, 2022Don’t Give Up on Fungi
On this episode of Borderline Salty, hosts Ricks Martinez and Carla Lalli Music marinate on marinades, share their tips for making whole fish less scary, and welcome a live caller.
We’ll also hear Carla and Rick’s takes on blood sausage in the latest No, Thank You, Please.

This week’s recipe book:
Check out PAI Northern Thai Kitchen in Toronto
Rick's Mezcal Marinated Fajitas
Find Carla’s Not-Scary Grilled Whole Fish in her book That Sounds So Good
Rick's Vegan Mushroom Bacon Bits

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
32 min
May 24, 2022If The Mood Strikes, Lick Away
On this episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music discuss getting to a perfectly textured salsa verde, where to find their favorite peppers, and how to overcome the fear of frying.
Also, the latest Rad Fad/Bad Fad contender: pasta chips.
This week’s recipe book:
Check out Broadway Restaurant
Rick’s Salsa Verde o Roja Cruda
Saltie Is Gone but Their Scuttlebutt Recipe Lives On
Carla’s Whipped Aioli
Caroline Fidanza’s Saltie: A Cookbook
Pasta Chips with a Mac & Cheese Dip by myhealthydish

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
25 min
May 17, 2022We Don’t Fry Naked with Miz Cracker
On today’s episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music weigh in on shrimp heads, how to use up the veggies in your CSA box, and their tips for cooking steak.

Plus, one of our favorite drag queens, Miz Cracker, joins us to share an egg-cellent kitchen nightmare story.
This week’s recipe book:
Check out the sundae at Thai Diner
Watch Carla make Butter-Basted Steak
Rick’s Anytime Minestrone
Carla’s Parsley-Filled Pasta
NYT Cooking’s Olive Oil Fried Egg

Check out Miz Cracker’s podcast (where Carla has been a guest!) here.
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
35 min
May 10, 2022Salt The Hell Out Of It
On today’s episode of Borderline Salty, our hosts Carla Lalli Music and Rick Martinez are together in NYC!
They catch up IRL about their latest dining experiences and give their very strong opinions about beans. They also weigh in on how much salt is too much salt (spoiler: the limit does not exist!).
Want to check out the restaurants we mentioned this week? Shout out to Bonnie's!
This week’s recipe book:
Carla’s Pasta e Fagioli
Rick’s Frijoles de la Olla
Check out Carla making some of her favorite beans (via Patch Troffer’s recipe) here
Want to know how much salt is in your personal pinch? You need a digital scale!
Carla loves to finish off her salads and roasted meats with a pinch of sel gris
This week’s Rad Fad/Bad Fad contender: the grated egg

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
28 min
May 03, 2022Dishonor to All Cows Everywhere
On today’s episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music weigh in on the best ways to use MSG, growing to love nopales, and how to take care of your cast iron skillet, whether it’s been in your family for generations or brand new out of the box! Also, Carla shares a kitchen nightmare story from her days as a personal chef.
This week’s recipe book:
Rick’s nopales recipe can be found in his cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” which is out now! Snag a copy here.
Carla’s Spiced Roasted Chicken with Garlic Crunch-Crumbs (ft. MSG)
Omsom’s “The Roots of Anti-MSG Xenophobia”
Helen Rosner's "An MSG Convert Visits the High Church of Umami"
Check out Chef Jenny Dorsey’s work here
Carla's newest toaster oven/air fryer

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can pre-order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
33 min
April 26, 2022Ruminate on Rice
On today’s episode of Borderline Salty, hosts Carla Lalli Music and Rick Martinez share helpful techniques for when you’re cooking for one, talk game-changing rice tips, and have an impassioned back and forth about grilled cheese.
This week’s recipe book:
Rick’s Ultimate Beefy, Cheesy Lasagna
Carla’s Spicy Green Beans and Tofu
Hetty McKinnon's "To Asia, With Love"
Carolina Gelen’s Cheesiest Rice Balls

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Check out Carla's cookbooks here and find links to her YouTube channel, Patreon, and Instagram at www.carlalallimusic.com.
You can pre-order Rick’s upcoming cookbook here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
26 min

About Borderline Salty

From the publisher's feed

Borderline Salty is a weekly podcast hosted by Carla Lalli Music and Rick Martinez. After years of helping each other improve recipes, solve cooking conundrums, and come up with delicious new ideas,…