Delve into the controversial world of taboo foods with Phil and Eric. In this episode, we explore the fascinating reasons behind consuming seemingly unusual items like insects, pets, blood, and whale meat. Uncover the cultural and religious significance that makes these foods a delicacy in some regions while considered repulsive in others. It's a culinary journey that challenges your perceptions and expands your palate.

In this delectable episode of 'Pot Luck Food Talks,' Eric dives deep into the art of restaurant UX with the brilliant Rosana Toro. As a Brand Consultant & Creative Director, Rosana's canvas is the world of disruptive brand strategy, creating experiences that transcend the ordinary. From the colorful streets of Caracas to the vibrant landscapes of Yucatán, Rosana's journey has been a masterclass in crafting brand ethos. She's the architect of multisensory strategies that immerse clients in a brand's essence, making it an unforgettable part of their lives. Join Eric as he uncovers Rosana's secrets to designing unforgettable restaurant experiences. It's a feast for the senses and a journey into the heart of branding. Get ready for a taste of the future!

Watch the Video Podcast: https://youtu.be/5LHMp9uvH0A

We're cruising down the streets of Berlin in a taxi on the way to the airport for another episode of 'Pot Luck Food Talks' with Phil and Eric.

Today's destination? The tantalizing world of airport and airplane food. You know that feeling when you step into an airport terminal, and your senses are bombarded by the aroma of fast food joints, coffee shops, and duty-free temptations? We're diving headfirst into that world. From overpriced sandwiches to surprisingly decent airport sushi, we've got the scoop on what to eat and what to avoid.But our adventure doesn't stop there. Ever wondered how the logistics of feeding hundreds of passengers on a metal bird soaring through the sky work? We're lifting the curtain on airline catering kitchen operations, and it's a world of precision and planning that'll leave you amazed. So, whether you're a frequent flyer or an occasional traveler, join us for a whirlwind tour of the highs and lows of airport and airplane cuisine.

🎙️ EP52 — Berlin, get ready for this sandwich celebration live from PodFest Festival!

🎧 In This Episode:

🥪 What actually counts as a sandwich?

🇪🇸 The Spanish tortilla — the OG bocadillo

🍔 The first burger was a patty melt

👑 The Earl of Sandwich and the smug naming story

🍞 Soft bread beats artisanal sourdough

🧈 Brioche — butter added in stages, like a mayonnaise

🇯🇵 Hokkaido milk bread and the Tangzhong trick

🥖 Over-proof your baguette dough for a sandwich loaf

🫒 Butter belongs on toast, never olive oil

🥚 Mayo is alioli with the garlic taken out

🌭 German mustard country — fermented, fruited, underrated

🥬 The BLT philosophy: don't over-vegetable a sandwich

🍆 Escalivada with anchovies on toast

🥒 Brine your own pickles — dill, coriander, the lot

🟣 Beetroot pickle with horseradish and crème fraîche

🍅 Year-fermented green tomatoes

🫘 Hummus, tahini, pesto — a dry sandwich is sad

🥜 PB&J and homemade Nutella with sea salt

😈 The Nutella-and-chistorra sacrilege

🔥 Spanish bocadillos — planchado and pressed crispy

🧀 Sandwich cheese — sliced and humble, never stinky

🇯🇵 Katsu sando and the traditional bulldog sauce

🌮 Mexican tortas and the chaos of tortas ahogadas

🥩 The Chicago Italian beef dip

🥙 The Berlin Döner test — heat the bread with the meat fat

🍅 Pan con tomate — cut horizontal, scrape the garlic

🐖 Jamón Ibérico, good oil, good bread — the last supper sandwich

🍯 Sobrasada with honey, and the ensaimada controversy

🦑 The cheap calamari bocadillo with aioli

🇧🇴 The Bolivian chola — two sisters, ten years, one sandwich beef

🇩🇰 Smørrebrød, Danish rye, and the Nordic revival

🍣 Pressed mackerel sushi — the sandwich that came first?

🥐 Press a stale croissant flat on the plancha

☝️ The croissant toaster-top hack

🔧 The panini grill is criminally underrated

🍔 Toast your burger buns like McDonald's

🇬🇧 Dusty Knuckle Bakery, London

🇮🇹 All'Antico Vinaio, Florence — maybe the best sandwich on earth

🥪 Bourdain's fried mortadella: bun, mustard, mayo

♨️ The grilled cheese masterclass

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

🔥 Enjoy!

Explore the delectable world of 'New Nordic Cuisine' on the next episode of 'Pot Luck Food Talks' with our special guest, John Regefalk, and your host, Eric! New Nordic Cuisine, has been a gastronomic sensation that's taken the culinary world by storm since the mid-2000s. Originating in Denmark, this movement was ignited by a visionary manifesto written by food activist Claus Meyer and a group of pioneering chefs. Join us as we delve into the core principles of New Nordic Cuisine, which champion local, natural, and seasonal ingredients as the foundation for innovative dishes both in restaurants and at home. We'll uncover the art of seamlessly blending traditional Nordic fare with new techniques and unique ingredients, some of which might surprise your taste buds.Our special guest, John Regefalk, will share his insights into this culinary revolution and how it has reshaped Nordic gastronomy. From foraging for wild ingredients to reimagining classic dishes, we'll explore the fascinating evolution of New Nordic Cuisine.

Get ready to cool down and indulge your sweet tooth as we dive into the delightful world of ice cream on the next episode of 'Pot Luck Food Talks'! Join us as we scoop up the scoop on everyone's favorite frozen treat.From classic vanilla to exotic flavor combinations, we'll explore the infinite variety of ice cream flavors that tickle us. Discover the science and artistry behind ice cream formulation, where the perfect balance of creaminess and flavor is achieved.We'll also chat about some of our favorite ice cream-related books that delve into the history, culture, and creativity of this beloved dessert. Whether you're a fan of gelato, sorbet, or good old-fashioned soft serve, this episode will have you craving a cone. Don't miss this deliciously sweet episode of 'Pot Luck Food Talks'!"

Get ready for a flavorful journey through San Sebastian's hidden culinary gems with our special guest, Jon Mujika! Join us as Jon spills the beans on where to find the tastiest and most budget-friendly eats in this gastronomic paradise. But that's not all! Jon will also take us behind the scenes of his Californian-Basque burger joint, Euskali, where nose-to-tail cooking is the name of the game. Discover the art of using every part of the ingredient to create mouthwatering burgers that pay homage to Californian cuisine with a Basque twist. Don't miss this savory episode of 'Pot Luck Food Talks'!

Mushrooms are more than just a pizza topping; they're a diverse and intriguing realm of culinary possibilities. We'll explore the rich flavors, unique textures, and nutritional benefits of various mushroom varieties. From the earthy aroma of porcini to the delicate elegance of truffle, we'll delve into the mycological wonders that grace our dishes.

Join us for a fungi-filled discussion that will inspire your culinary adventures and elevate your mushroom appreciation to a whole new level.

Join us for a harmonious exploration on the next episode of 'Pot Luck Food Talks' as we unravel the concept of 'Harmony' in the culinary world. Just as in music and life, harmony in food composition refers to the perfect balance of flavors, textures, and ingredients, resulting in a dish that sings with equilibrium.We'll delve into the art of harmonizing tastes, textures, and visual appeal, where no element overpowers the others but rather blends seamlessly to create a symphony of flavor. From the sweet to the salty, the creamy to the crispy, we'll uncover the secrets of achieving gastronomic harmony. Tune in for a mouthwatering discussion that will leave your palate singing with delight. Don't miss this captivating episode of 'Pot Luck Food Talks'!

Join us as we unravel the mysterious elements that shape a region's food identity, from the lush landscapes of Latin America to the avant-garde New Nordic movement. In this episode, we explore the concept of terroir, where time and place intersect to create flavors that tell a story of the land. Dive into the soils that nurture ingredients, the microclimates that bestow unique character, and the culinary visionaries like Michel Bras or Magnus Nilsson who bring terroir-driven cuisine to life. Discover how terroir is more than just a buzzword – it's a deep connection between nature, culture, and cuisine. Join us for a thought-provoking conversation that delves into the soul of food and the regions that define it. Tune in to this enlightening episode of 'Pot Luck Food Talks'!