II Cooks w/o a Kitchen

This week Zack and I discuss noodles and their history and influence across different cultures . We share our favorite noodles and styles from different cuisines, cultures, and regions where and how they are made.

This week Zack and I decided to continue on the topic of food documentaries and continue to discuss and explore the the information that is provided. We discuss the topics of immigrants, food allergies, and animal agriculture.

This week Zack and I discuss our thoughts on food documentaries the information that they provide and other food related shows. We jump into the topic of food fads and disinformation that is out there and explain the importance of educating ourselves about the food we consume. We try to take on and race against time to try and cover everything all the shows we want to talk about.

This week Zack and I talk about charcuterie and it’s history. We discuss some of our favorite charcuterie items and some not so popular but also tasty. We discuss prosciutto, Serano, ibérico hams the similarities and distinctions from each other from the taste to the price and much more. We also discuss the more popular charcuterie items such as bacon, pepperoni, and hot dogs.

This week Zack and I talk about pop-ups, planning, food, and origins of pop-ups.  We share some of our experiences what it's like to plan, prepare, and execute a pop-up. Zack discusses the ups and downs of pop-ups how he started his pop-up journey. I share my thoughts on pop-ups wine dinners and the planning that goes with it.

We introduce ourselves and share our stories and experiences in the food & beverage industry. We dive in and discuss the ups and downs of the kitchen life style, the comradery, notable chefs, and the creative aspect of cooking.