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What We Drank
Ronnie - New Belgium Brewing Co. - Fat Tire Ale
Brian - The Olde Mecklenburg Brewing Co. - Dunkel Dark Lagar
Mike - Cerveceria Cuauhtemoc Montezuma - Dos Equis (and some other shit)

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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

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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

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