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#031 How Many Watermelons?
Manage episode 464955473 series 3588155
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In this episode of Whip Cream Salmon, hosts Ronnie and Brian discuss their weekly routines, the recovery of Brian's dog, and exciting travel plans to Mexico. They share their thoughts on cultural experiences, particularly in sports, and reminisce about their favorite ballpark foods. In this engaging conversation, Ronnie and Brian explore various culinary topics, from the surprising quality of gas station food to their recent cooking adventures, including Chicken Francese and Tonkatsu. They delve into the intricacies of sauces, particularly Beurre Monté, and share experiences with Golden Curry. The discussion shifts to the exciting process of building a new kitchen and the challenges of menu development, highlighting the importance of creating appealing offerings for customers. In this engaging conversation, Brian and Ronnie explore various aspects of kitchen life, from the joy of tortillas to the challenges of catering for large events. They share humorous anecdotes about busy kitchen days, the use of technology in food preparation, and the importance of understanding food quantities. The discussion also touches on innovative kitchen tools and cooking tips, particularly regarding garlic usage. The episode concludes with light-hearted banter and a reminder to stay creamy.
Chapters
00:00 Welcome to Whip Cream Salmon
06:11 A Pup's Recovery Journey
09:39 Exciting Mexico Trip Plans
15:30 Cultural Sporting Events
20:58 Ballpark Food Favorites
21:12 Gas Station Gourmet: A Culinary Journey
23:01 Cooking Adventures: Chicken Francese and Tonkatsu
27:47 Exploring Sauces: The Art of Beurre Monté
30:15 Curry and Comfort: Golden Curry Experiences
35:08 Kitchen Construction: Building a New Culinary Space
40:12 Menu Development: Crafting the Perfect Offerings
47:44 The Joy of Tortillas and Soba Salad Performance
48:33 A Busy Day in the Kitchen
51:54 Planning for a Massive Catering Event
52:55 Using Technology for Catering Calculations
54:31 Preparing for a Fruitful Challenge
59:02 Navigating Catering Quantities and Expectations
01:00:01 Idiot Sandwich Stories from the Kitchen
01:06:08 Innovative Kitchen Tools and Tips
What We Drank
Ronnie - Red Oak Brewing Co. - Red Oak Amber Lager
Brian - Allagash Brewing Co. - Ski House Winter White Ale
Katsudon - Katsu-ish dish I was trying to remember
STAY CREAMY
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