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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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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

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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

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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

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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

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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

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