1
00:00:00,000 --> 00:00:11,320
Hi everyone, welcome to Potluck Food Talks. My name is Eric. I'm here with Phil W. Walter.

2
00:00:11,320 --> 00:00:14,320
And we're going to talk about, I don't know, what are we going to talk about?

3
00:00:14,320 --> 00:00:18,360
We just, we just catch up. We haven't talked to each other in like a month, which is very

4
00:00:18,360 --> 00:00:22,720
strange. I feel like you're like my strange brother that I haven't, that has been ripped

5
00:00:22,720 --> 00:00:25,120
away from me and I haven't seen for a couple of years.

6
00:00:25,120 --> 00:00:30,480
Yeah, like at least a couple of weeks, maybe even more than a month or six weeks, something

7
00:00:30,480 --> 00:00:34,920
like that. How's it been, man? Have you cooked anything exciting lately?

8
00:00:34,920 --> 00:00:41,000
I mean, yeah, you know, I mean, like a couple of things. I mean, obviously, you know, as

9
00:00:41,000 --> 00:00:48,400
I work in a restaurant, you know, kind of trying to push the, the development further.

10
00:00:48,400 --> 00:00:55,240
Obviously our package at diet. So we had to find some creative alternatives to switch

11
00:00:55,240 --> 00:01:02,240
our dessert menu around from one day to a to the next, because our management has failed

12
00:01:02,240 --> 00:01:05,880
to provide me with replacement package at.

13
00:01:05,880 --> 00:01:10,640
But I saw you had like a package at dessert, right? Like there was some ice cream thing

14
00:01:10,640 --> 00:01:14,360
you were serving or posting like a tartlet.

15
00:01:14,360 --> 00:01:18,920
So I mean, we like, we, because we're actually like a little bit low budget here with the

16
00:01:18,920 --> 00:01:23,160
kitchen equipment that we have, we had a package at which is not low budget. I mean, it's an

17
00:01:23,160 --> 00:01:26,840
expensive piece of equipment, but we used it for all sorbets and all ice creams, you

18
00:01:26,840 --> 00:01:32,480
know, which is, you know, okay, like ice cream, proper ice cream machine is better,

19
00:01:32,480 --> 00:01:37,800
of course. But I mean, you can also make stuff in a package at which is totally signed. And

20
00:01:37,800 --> 00:01:40,840
then you know, in a way, it's also kind of convenient, you know, for people who don't

21
00:01:40,840 --> 00:01:47,600
know what a package is, basically, it's like a high energy mixer. It's got like a rotating

22
00:01:47,600 --> 00:01:55,960
blade. You arm it with a sort of metal cup that has like 750 milliliters of like frozen

23
00:01:55,960 --> 00:02:01,600
liquid in it. And the blade kind of turns at a very high speed and then like goes up

24
00:02:01,600 --> 00:02:06,520
and down in the cup. And so it blitzes this frozen mass really, really finely. You can

25
00:02:06,520 --> 00:02:11,200
make ice cream, you can make sorbets, you know, whatever. And I had this thing, I was

26
00:02:11,200 --> 00:02:19,000
like testing out a recipe for a citrus tart. So like a kind of like a filling for imagine

27
00:02:19,000 --> 00:02:23,680
a lemon meringue tart, I wanted to do it with like mixed citrus fruit, put some Yuzu in

28
00:02:23,680 --> 00:02:31,640
there, maybe some grapefruit. And I got past this recipe. It's really, really nice. A

29
00:02:31,640 --> 00:02:37,520
super cool recipe for a citrus tart filling where like when I read the recipe, I was like,

30
00:02:37,520 --> 00:02:40,920
what the fuck is this? Like, this is going to work. It sounds so strange. But basically

31
00:02:40,920 --> 00:02:45,360
you take the citrus juice, whatever you want, can be lemon, can be lime, anything, you put

32
00:02:45,360 --> 00:02:51,560
it in a pot together with butter and sugar, you bring it to and the zest from the citrus,

33
00:02:51,560 --> 00:02:57,640
right? And in a separate bowl, you add whole eggs and more sugar and you whisk it until

34
00:02:57,640 --> 00:03:00,800
it's a little bit frothy. It doesn't have to be white or stiff or anything, just a little

35
00:03:00,800 --> 00:03:06,760
bit. So you boil the juice with the butter, bring it to a real boil. And then you pour

36
00:03:06,760 --> 00:03:12,200
in the egg with the sugar right into the mixture, stir it a little bit, bring it up to a boil

37
00:03:12,200 --> 00:03:18,040
again. And then you blitz it with a bar mix. And once you've mixed it for like a minute

38
00:03:18,040 --> 00:03:22,520
and it's really fine and incorporated, you fill it into the tart shells and it sets into

39
00:03:22,520 --> 00:03:28,120
a perfect custard. Okay. That's so super crazy. Yeah, when I read this recipe, I was

40
00:03:28,120 --> 00:03:31,960
like, yeah, I was like, what the fuck? First of all, you boil the citrus juice. And I was

41
00:03:31,960 --> 00:03:36,200
like, well, is it going to lose its freshness? Is it going to use its thing? No, not really.

42
00:03:36,200 --> 00:03:41,120
But the most weird thing about the recipe was like, you pour the egg in and you boil the

43
00:03:41,120 --> 00:03:45,520
egg. And I was like, what the fuck? Like it's going to taste like scrambled eggs, no? Yeah.

44
00:03:45,520 --> 00:03:52,240
But no, actually, it doesn't, you know, it just, it's to do with the with the citrus,

45
00:03:52,240 --> 00:03:59,400
the citric acid and the amount of sugar that for some reason, this mixture just kind of

46
00:03:59,400 --> 00:04:04,800
stays the same, you know, like it doesn't actually coagulate like it would with like

47
00:04:04,800 --> 00:04:11,080
a normal egg mixture. And yeah, super cool. Like it's a super, super clean recipe. Nice,

48
00:04:11,080 --> 00:04:16,720
nice. But anyway, what I was like, what I was saying is that like, I tried this out and

49
00:04:16,720 --> 00:04:20,360
it was really good. It was like perfect texture, super nice and custody. But then I had like

50
00:04:20,360 --> 00:04:26,120
loads left over. And I was like, well, fuck, what am I going to do with all this like citrus

51
00:04:26,120 --> 00:04:31,760
custard? So I took some of it, I put it in a package, a container, I froze it. And then

52
00:04:31,760 --> 00:04:37,400
I spun it through a pocket jet. And what came out was this weird ice cream that was like

53
00:04:37,400 --> 00:04:43,200
in like a texture in between like an ice cream and a pudding. There was like a frozen citrus

54
00:04:43,200 --> 00:04:48,840
tart custard. Okay, sounds amazing. Yeah. And so we did this like thing where we made

55
00:04:48,840 --> 00:04:54,000
instead of like just a classic citrus tart with the set custard, we made these like fine

56
00:04:54,000 --> 00:05:00,640
tart shells, and then added some like citrus jam, compote preserve on the bottom, and then

57
00:05:00,640 --> 00:05:06,360
added like a big dollop of this like frozen custard, and kind of spread it really cleanly

58
00:05:06,360 --> 00:05:10,680
into this tart shell and then plate is different things on it. I mean, we did like a little

59
00:05:10,680 --> 00:05:15,480
bit of apricot schnapps and like woodruff oil. And then we covered it in lime zest.

60
00:05:15,480 --> 00:05:20,160
And most importantly, the flowers and leaves of holy basil, which is like a very floral

61
00:05:20,160 --> 00:05:24,600
basil. And it gives like this combination of this like really beautiful basil and the

62
00:05:24,600 --> 00:05:31,080
citrus acidity is really, really nice. I was in Barcelona just last weekend. And I went

63
00:05:31,080 --> 00:05:38,560
to at least four or five ice cream shops. And I went to Albert Adria's new, I think

64
00:05:38,560 --> 00:05:44,080
it's called Gelato collection. Yeah, that's exactly how it's called is in one of the ramblas.

65
00:05:44,080 --> 00:05:50,040
That one was good. It was really nice. I mean, it's Albert Adria, but like it then felt like

66
00:05:50,040 --> 00:05:54,160
super outstanding, you know, like I had a green curry ice cream, it was super nice.

67
00:05:54,160 --> 00:05:59,920
Oh, nice. Yeah, then he had like a piña colada one. I don't know, like the fruit ones were

68
00:05:59,920 --> 00:06:05,440
super nice. I had one way, which is a classic from Pierre Hermé, which is raspberries, leechy

69
00:06:05,440 --> 00:06:12,360
and roses, super nice. And but that was not my favorite ice cream shop. It's one called

70
00:06:12,360 --> 00:06:18,720
Padalello. That one was so next level, man. Everything I had there was super nice. Like

71
00:06:18,720 --> 00:06:25,240
I had like an anchovy ice cream. Oh, wow. Beetroot, another one with stracciatella, another

72
00:06:25,240 --> 00:06:30,040
one with dulce de leche and everything was over the top, man. Amazing. How was the anchovy

73
00:06:30,040 --> 00:06:35,440
ice cream? Was it sweet or savory? Savory, savory. Wow. I mean, I was going for something

74
00:06:35,440 --> 00:06:41,920
really experimental. And actually they asked me like, do you want to try this first before

75
00:06:41,920 --> 00:06:46,160
we serve it? So they gave me like a little spoon. So I tried and I said, sure, let's

76
00:06:46,160 --> 00:06:53,680
have it. It was nice. That's super cool. Yeah. And then you were talking about this whole

77
00:06:53,680 --> 00:07:01,400
butter experience with the lemon tartlet and everything I did. Olvera's pineapple butter.

78
00:07:01,400 --> 00:07:06,880
Man, that shit is so addictive. How you have to explain to me, I don't know how you make

79
00:07:06,880 --> 00:07:14,400
it. Yeah, you know, like he has like this pastor taco, but it's a fish pastor. I learned

80
00:07:14,400 --> 00:07:18,640
this from my friend, Luis Herrera, who worked at Cosme in New York and he's serving something

81
00:07:18,640 --> 00:07:23,920
quite similar at his restaurant in Senada in Brooklyn. Yeah. So basically it's a grilled

82
00:07:23,920 --> 00:07:32,480
fish that is brushed with a pastora dobo and grilled. And it's served like with just

83
00:07:32,480 --> 00:07:36,960
like a canel of pineapple butter. And it's like a super simple recipe. Basically you

84
00:07:36,960 --> 00:07:42,160
slice pineapple and you cook it in butter until it's like nice and roasted, like at low temperature

85
00:07:42,160 --> 00:07:46,600
for at least two hours, right? And then you blitz it with cold butter, same as you would

86
00:07:46,600 --> 00:07:52,040
do like a lemon butter or any kind of butter, you know, like something like 2080, 20 pineapple

87
00:07:52,040 --> 00:08:01,960
80 butter. So you have this super rich, delicious pineapple butter, man. I did like actually

88
00:08:01,960 --> 00:08:08,960
I did this fish pastor tacos with this butter, but then you can use it for whatever for crepes

89
00:08:08,960 --> 00:08:16,240
for everything and for kimchi toasts, whatever. It's incredible. It's a particular world.

90
00:08:16,240 --> 00:08:20,120
And that sounds really good. I have to try that. That sounds amazing. Try it. Try it.

91
00:08:20,120 --> 00:08:25,240
It's super easy. And you, you, it's one of the best things in the world. I tried this

92
00:08:25,240 --> 00:08:30,920
at his restaurant and I asked him for the recipe because I needed to cook it. You know,

93
00:08:30,920 --> 00:08:34,280
I knew it was something super simple. I made something the other day where I'm kind of

94
00:08:34,280 --> 00:08:38,960
like now that we're talking about condiments and I like rediscovered a recipe that I'm

95
00:08:38,960 --> 00:08:43,520
kind of like, man, it's so simple, but it's just such a nice recipe. And I was kind of

96
00:08:43,520 --> 00:08:48,480
teaching the guys in my kitchen how to make it because I was like, okay, look, I'm going

97
00:08:48,480 --> 00:08:53,120
to show you this and like, I just want to have it on plus. So I'm just going to show

98
00:08:53,120 --> 00:08:57,480
you also, we can just like, if I say, Hey, let's make some, some lemon confit, you know,

99
00:08:57,480 --> 00:09:02,080
what we were talking about. And it's a recipe from Hoffman. Like, I don't know if you remember

100
00:09:02,080 --> 00:09:08,260
this like lemon jam from Hoffman. No. So it's actually super simple. You take lemons,

101
00:09:08,260 --> 00:09:15,240
you peel the skin with a peeler, right? Not with a knife. Depending on your peeler. Ideally,

102
00:09:15,240 --> 00:09:18,600
you use a peeler that just peels off enough so you don't get the white. If you get a little

103
00:09:18,600 --> 00:09:22,720
bit of white on the skin, you have to take it over the knife additionally. Then you

104
00:09:22,720 --> 00:09:29,880
take the fruit and you cut off the pulp so that you get the fillets. And then out of

105
00:09:29,880 --> 00:09:33,320
the rest of the carcass, you squeeze out the juice. So you have basically the lemon in

106
00:09:33,320 --> 00:09:39,160
three sections, you have skin, which you cut into really, really fine julienne. And like

107
00:09:39,160 --> 00:09:45,560
as long and as thin as possible. Then you have the fillets, which is the fruit meat

108
00:09:45,560 --> 00:09:49,520
without any of the connective tissue. And then you have the juice. And then you make

109
00:09:49,520 --> 00:09:54,040
a very simple jam out of it. But like the steps are really nice. So first you take a

110
00:09:54,040 --> 00:10:01,120
saucepan, you add a thin layer of sugar, and you heat it up until you get a very light

111
00:10:01,120 --> 00:10:07,240
golden caramel, very, very light. Then you add your lemon skin julienne, you sweat those

112
00:10:07,240 --> 00:10:11,360
out in the sugar. Then you add a splash of dry white wine, like a reaseling or something

113
00:10:11,360 --> 00:10:15,920
like that. Ah, yeah, I did something really, really similar. I was going to tell you that

114
00:10:15,920 --> 00:10:20,120
I knew something similar with wine. So you kind of telling me exactly the same thing

115
00:10:20,120 --> 00:10:24,440
I was thinking about. Okay, go on. Yeah. Yeah. And then you like deglaze it with the wine.

116
00:10:24,440 --> 00:10:28,600
And then you add the fillets and most of the juice, but you keep a little bit of fresh

117
00:10:28,600 --> 00:10:33,200
juice back. And then you add some more sugar. And then you cook it down until it's like,

118
00:10:33,200 --> 00:10:40,120
you know, a syrupy consistency, when like medium heat, the fillets, they're going to

119
00:10:40,120 --> 00:10:44,800
half this integrate and give this whole syrup like a nice body, the skin is going to cook

120
00:10:44,800 --> 00:10:49,840
through and candy. And then at the very end, when you get the right consistency, you check

121
00:10:49,840 --> 00:10:55,720
the flavor for like a sweet, sour balance. And you add the rest of the juice to get that

122
00:10:55,720 --> 00:11:00,520
little bit of fresh citrus kick. And it's like, it's not super sweet. It's very fresh

123
00:11:00,520 --> 00:11:05,280
lemon is not bitter at all. And you have these beautiful curly, like once it cools

124
00:11:05,280 --> 00:11:10,280
down, these beautiful early citrus julienne. And it's like a super nice condiment for

125
00:11:10,280 --> 00:11:13,680
obviously desserts, you can put it on ice cream or whatever, or like, you know, garnish

126
00:11:13,680 --> 00:11:17,960
it with it, but also for like fish, you know, you can take that, mix it with a little bit

127
00:11:17,960 --> 00:11:22,800
of good quality olive oil, maybe some toasted wild fennel seeds, you know, brush it over

128
00:11:22,800 --> 00:11:28,360
some steamed fish, you know, super super nice. That sounds super nice, man. Yeah, I also

129
00:11:28,360 --> 00:11:38,120
did a super cool kimchi. Like I found this article on New York Times that features five

130
00:11:38,120 --> 00:11:43,640
kimchi master ladies from Korea, like with completely different approaches and also completely

131
00:11:43,640 --> 00:11:50,440
different styles of kimchi. One is like a super CEO of a big kimchi company. The other one

132
00:11:50,440 --> 00:11:55,280
is like a non doing kimchi at her, you know, like this kind of profiles are like completely

133
00:11:55,280 --> 00:12:00,840
diverse. And I was interested in because, you know, I would always be like super lazy.

134
00:12:00,840 --> 00:12:04,600
I usually have kimchi at home, but I would buy, you know, like pre made base, mix it

135
00:12:04,600 --> 00:12:08,600
with, you know, the cabbage, put it in the fridge and that's it, you know, like to have

136
00:12:08,600 --> 00:12:13,040
something similar. But I felt like, okay, I feel like I want to do like like the whole

137
00:12:13,040 --> 00:12:20,520
process, right? So I was interested in bike kimchi that is called that is like a white

138
00:12:20,520 --> 00:12:26,760
kimchi. And they use you you've you know, that is kind of like a Chinese date. Yeah,

139
00:12:26,760 --> 00:12:33,120
I've never used them before. Yeah. And also this kimchi master was called a Kang Song

140
00:12:33,120 --> 00:12:40,160
Su. And yeah, she also used something that reminded me of pine nuts. So I was like, okay,

141
00:12:40,160 --> 00:12:47,800
this, this seems super interesting to me. And then, you know, carrots and fish sauce

142
00:12:47,800 --> 00:12:53,120
and doing like a base with, you know, with some starch, because just to feed the bacteria

143
00:12:53,120 --> 00:12:58,960
and also to make like, like the soft thicker. And I was like, okay, I feel like I'm doing

144
00:12:58,960 --> 00:13:05,680
that. You know, as I'm going to Japan, a friend from Japan asked me to, to get him

145
00:13:05,680 --> 00:13:12,720
for some garum from Cofradilla, which is the Fisherman Guilds restaurant here in San

146
00:13:12,720 --> 00:13:21,280
Sebastian, which is run by the way by Marcell, who used to be he was the first chef, the

147
00:13:21,280 --> 00:13:28,960
cuisine at Mugarets back in 99. And then he was like the longtime restaurant manager,

148
00:13:28,960 --> 00:13:33,240
he like operations manager at Mugarets for a long while. And then he also was like the

149
00:13:33,240 --> 00:13:37,600
operations manager, operations director at basketball in our center. Yeah. And now he's

150
00:13:37,600 --> 00:13:42,400
running that place. So every time I go there, you know, it's like visiting an old teacher

151
00:13:42,400 --> 00:13:48,040
and he's at the bar and me, like, I was thinking about introducing that place to my pinch of

152
00:13:48,040 --> 00:13:54,720
tours. So I tried all the pinchos, this place does everything only with fish, not not crustaceans

153
00:13:54,720 --> 00:14:00,920
or mollusks, only fish like vertebrated things. Yeah. And so like I tried everything in the

154
00:14:00,920 --> 00:14:05,760
San La Liga was amazing. The the fried merlosa similar to the one we had a tambourine, you

155
00:14:05,760 --> 00:14:09,640
know, this one that is coated like in an egg wash. So good. The one they do there is

156
00:14:09,640 --> 00:14:14,280
super nice, super nice. I think that was my top pinch of the place. Wow. And then I had

157
00:14:14,280 --> 00:14:20,160
like a bottle of this nice anchovy garum that they do. And that that was my king ingredient

158
00:14:20,160 --> 00:14:26,200
for my kimchi. So I did like this. Basically, you I've never done it like that way. Just

159
00:14:26,200 --> 00:14:33,720
you put the so you cut your cabbage, and you put like an assault brine and for a while.

160
00:14:33,720 --> 00:14:40,080
And then you prepare prepare your marinade with the garum. And I added also some pineapple

161
00:14:40,080 --> 00:14:47,880
left over I had from this pineapple butter. I also had like this. I didn't have this Chinese

162
00:14:47,880 --> 00:14:54,520
pine nuts or this Chinese dates, these jujuts. So I got normal dates and pistachios just to

163
00:14:54,520 --> 00:14:58,480
make something, you know, like different and that made sense to me and that I found that

164
00:14:58,480 --> 00:15:05,000
to be delicious. So I prepared this whole marinade. I also use my habanero anchovy hot sauce

165
00:15:05,000 --> 00:15:09,080
that I had that makes perfectly sense for you because it's super aromatic and it also

166
00:15:09,080 --> 00:15:15,280
has like anchovies. And I left that this kimchi marinating like for five days outside. It's

167
00:15:15,280 --> 00:15:21,080
really hot these days. And man, it became really nice on point of sauce, super sour

168
00:15:21,080 --> 00:15:26,840
and like natural lactic acid sourness, not so spicy, because it was also for a present

169
00:15:26,840 --> 00:15:32,600
for a friend that doesn't need that spicy. So I did I kept my spiciness level low. But

170
00:15:32,600 --> 00:15:37,800
what I love the most is that it's super, you know, like I eat it every day, I put it on

171
00:15:37,800 --> 00:15:42,800
every sandwich I do on every toast and everything. And I still have a lot. So that was like a

172
00:15:42,800 --> 00:15:46,240
super thing to like a super fun thing to cook.

173
00:15:46,240 --> 00:15:55,560
I love that. Yeah, that sounds super, super nice. I mean, my last kimchi, like experiment

174
00:15:55,560 --> 00:16:01,720
at home, went super wrong. And it just started holding like crazy, which actually never happened

175
00:16:01,720 --> 00:16:05,280
to me. Like I've always kind of like made kimchi and it's always worked really, really

176
00:16:05,280 --> 00:16:10,960
well. I usually do it with like I make like a puree out of pineapple and onion and garlic

177
00:16:10,960 --> 00:16:15,080
and stuff. And I like blitz that and make the marinade out of that. And I put some apple

178
00:16:15,080 --> 00:16:19,880
in also. And it's always worked perfectly. But like this time, I don't know, just went

179
00:16:19,880 --> 00:16:25,040
completely wrong. I've actually like that you were talking about pistachios. I am.

180
00:16:25,040 --> 00:16:32,280
I did a thing recently, which was really nice. I was kind of like, I'm kind of going to sort

181
00:16:32,280 --> 00:16:36,800
of try out like work out a little bit further, because I was kind of thinking of these like

182
00:16:36,800 --> 00:16:43,240
Mexican sauces like pepean and stuff like that, which are super, super tasty. When I

183
00:16:43,240 --> 00:16:48,920
was in Mexico, I like, you know, you have these things that called in caca, with dardo

184
00:16:48,920 --> 00:16:53,200
or pepean, you know, made out of like pumpkin seeds and stuff like that. And I kind of remember

185
00:16:53,200 --> 00:16:57,800
that the other day, and I want to bring it into like a different context. And so I made

186
00:16:57,800 --> 00:17:04,720
the sauce out of like roasted pistachios and then cooked down and caramelized sort of like

187
00:17:04,720 --> 00:17:08,840
onions with garlic and like spices, you know, like a little bit of cumin and stuff like

188
00:17:08,840 --> 00:17:17,560
that and peppercorn. And then I added a little bit of like really fatty coconut cream. And

189
00:17:17,560 --> 00:17:22,520
let that cook down and reduce a little bit with the toasted nuts and then blitzed it.

190
00:17:22,520 --> 00:17:29,920
And it was like a really smooth, saucy, sort of like pistachio, coconut, pepean cream.

191
00:17:29,920 --> 00:17:34,280
And it was really like a really interesting flavor. You know, I'm kind of thinking of

192
00:17:34,280 --> 00:17:39,040
using that for like a meat or a fish dish, you know, and but I still have to work on

193
00:17:39,040 --> 00:17:43,320
the shirt. That's what I love about cooking, you know, it's kind of like when you take

194
00:17:43,320 --> 00:17:47,200
an experience or memory and you kind of bring it into context with like the things that

195
00:17:47,200 --> 00:17:52,800
you have. And something new gets created. And I love, especially love when you have

196
00:17:52,800 --> 00:17:57,280
like, you create things that you can put in your toolbox, you know, that you have like,

197
00:17:57,280 --> 00:18:01,440
you have this like condiment that you can then like draw on and be sort of like, okay,

198
00:18:01,440 --> 00:18:05,080
I'm gonna add it. Yeah, I'm gonna add it. Yeah, absolutely. I don't know why you remind

199
00:18:05,080 --> 00:18:10,880
me of I also recently did it because you use the pumpkin seeds. I recently just for myself

200
00:18:10,880 --> 00:18:18,120
like a super simple salad. I love using melon as a savory ingredient, you know, treating

201
00:18:18,120 --> 00:18:25,440
it like a tomato. And then the results, it's interesting because it's more actually like

202
00:18:25,440 --> 00:18:32,240
a cucumber. It's kind of like the same family than a cucumber, like a melon. But once you

203
00:18:32,240 --> 00:18:37,200
add salt to it, it reminds me of a super sweet tomato, like that experience of having something

204
00:18:37,200 --> 00:18:42,840
super sweet and adding salt to it. Yeah. And have you ever fermented melons? Because that's

205
00:18:42,840 --> 00:18:48,320
also crazy. If you try to do like fermented melon or like melon vinegar or this kind

206
00:18:48,320 --> 00:18:54,200
of things, it tastes like cucumber. And it's like, Oh, wow, okay, like I've never fermented

207
00:18:54,200 --> 00:18:58,920
melon. I've made like melon vinegar with like champagne vinegar and super super tasty.

208
00:18:58,920 --> 00:19:04,960
But like, yeah, I mean, for me, melon is like, I actually have this like really crazy.

209
00:19:04,960 --> 00:19:10,680
How would you call it like this connection in my mind of like melon and raw pumpkin.

210
00:19:10,680 --> 00:19:17,640
So I remember one point because I was like juicing pumpkin, and I was tasting the juice

211
00:19:17,640 --> 00:19:22,480
and it was like a very nice ripe pumpkin, you know, like when you take a good pumpkin

212
00:19:22,480 --> 00:19:26,480
and you let it sit in a cellar for like a month or so and like it loses a little bit

213
00:19:26,480 --> 00:19:31,520
of its water and the flavor gets concentrated. And then you juice it and it's like super

214
00:19:31,520 --> 00:19:35,080
concentrated. I was tasting the juice. I was like, man, this tastes like really ripe

215
00:19:35,080 --> 00:19:39,880
handsome. Like melon, you know, super, super nice. I was like, I would be really nice to

216
00:19:39,880 --> 00:19:46,120
like make sorbet out of this, you know, and just because it has this like real floral

217
00:19:46,120 --> 00:19:52,160
sweetness. It's amazing. Yeah. Have you eaten in some interesting places these weeks? Well,

218
00:19:52,160 --> 00:20:00,920
I was actually in Tenerife for a week. And I mean, there, mainly I went to I had some

219
00:20:00,920 --> 00:20:07,520
really amazing meals in sort of small fishing villages, you know, the sort of place where

220
00:20:07,520 --> 00:20:12,240
they don't do anything like ground breaking, but like you go there, you choose the fish,

221
00:20:12,240 --> 00:20:15,800
you tell them how you want it, whether you want it grilled at a plancha or whatever,

222
00:20:15,800 --> 00:20:21,360
you know, and actually there I ate something that I ate for the first time, which doesn't

223
00:20:21,360 --> 00:20:29,920
happen so often. So these guys like at the at the counter, they had this like plastic

224
00:20:29,920 --> 00:20:36,960
crate with cut up fish and it was big chunks of moray eels, which are these like super

225
00:20:36,960 --> 00:20:41,560
scary looking big sea creatures, right? They're like, they look like eels, obviously, you

226
00:20:41,560 --> 00:20:47,280
know, they're the, you know, the pets from the villain in Ariel. Okay, you know what

227
00:20:47,280 --> 00:20:52,200
I mean? And I had that. And these guys never sort of like you would order like a portion

228
00:20:52,200 --> 00:20:57,800
of them and they would just simply fry them, just deep fry them really crispy salt. That's

229
00:20:57,800 --> 00:21:04,400
it. And the thing with them is they have loads of little pin bones. So you have to kind of

230
00:21:04,400 --> 00:21:08,680
choose where you eat, but you take it with your hands. And you just like eat it off the

231
00:21:08,680 --> 00:21:15,480
bone. And because of the like, it has this like a really beautiful, flaky white slush,

232
00:21:15,480 --> 00:21:23,240
almost like a cod. And it has a lot of like fat and collagen. So the skin and the outside

233
00:21:23,240 --> 00:21:27,800
becomes super super crispy, almost like the crispy pieces like the crispy bits of a chicken

234
00:21:27,800 --> 00:21:33,640
wing. Super super tasty. I was like, wow, what the fuck? And it's a product that I've never

235
00:21:33,640 --> 00:21:39,080
eaten before. You don't find anywhere. I was kind of thinking of like trying to get some

236
00:21:39,080 --> 00:21:43,160
for here, you know, because like, but I don't know my supply is going to probably going

237
00:21:43,160 --> 00:21:44,160
to hate me.

238
00:21:44,160 --> 00:21:49,800
I think spaniards, spaniards, maybe also Italians, maybe also Portuguese are the kings of of

239
00:21:49,800 --> 00:21:56,240
the fish frying. It's incredible. Like the way it's done around here, especially in the

240
00:21:56,240 --> 00:21:57,240
south.

241
00:21:57,240 --> 00:22:02,760
Absolutely. So good, you know, absolutely. There was this one fish place that we used

242
00:22:02,760 --> 00:22:07,680
to go to. And this guy used to like, it was also kind of the same similar thing. And he

243
00:22:07,680 --> 00:22:13,440
used to just boil his fish, you know, he has a big pot of like really salty water. And

244
00:22:13,440 --> 00:22:18,240
also like, like langoustines and stuff like that, like little, little shrimp used to like

245
00:22:18,240 --> 00:22:23,200
just literally just throw them into boiling water for like a certain amount of time, fish

246
00:22:23,200 --> 00:22:26,960
them out, put them on a plate and send it out. When I saw that the first time I was still

247
00:22:26,960 --> 00:22:32,640
in the very beginning of my cooking career. And I went there with my parents, my grandparents,

248
00:22:32,640 --> 00:22:37,400
and I saw that I was like, what the fuck, you know, this seemed really strange, taking

249
00:22:37,400 --> 00:22:42,840
a whole fish, hopping it into boiling water, taking it out again, putting it on a plate

250
00:22:42,840 --> 00:22:48,960
and sending it out. I was like, what the fuck man? Okay. But like, it was the most perfectly

251
00:22:48,960 --> 00:22:53,640
cooked fish, like some of the most perfect seafood I've ever had in my life. It was so

252
00:22:53,640 --> 00:22:57,440
good. And I think if I tried to recreate that, I would probably make a really fucking disgusting

253
00:22:57,440 --> 00:22:58,440
boiled fish.

254
00:22:58,440 --> 00:23:03,360
Yeah, the things you need to have the touch of knowing exactly what you're doing and

255
00:23:03,360 --> 00:23:10,600
what you're doing. You remind me of, I think the name is Rafa's, which is like a legendary

256
00:23:10,600 --> 00:23:15,480
place that the guys from El Buyi would go there to grab inspiration. It's in the same

257
00:23:15,480 --> 00:23:20,160
year. You know, like, I think Anthony Burain also goes there and Jose Andres and some of

258
00:23:20,160 --> 00:23:26,080
the episodes. But this guy only does seafood and very easily cooked like plancha or these

259
00:23:26,080 --> 00:23:33,240
kind of things. For example, for the mussels, he would take like a strainer. He would fill

260
00:23:33,240 --> 00:23:39,400
the strainer with the mussels or clams or these kind of things. And he would pour boiling

261
00:23:39,400 --> 00:23:45,120
water through the strainer. And that's it. That's the way he would cook it. Just letting

262
00:23:45,120 --> 00:23:50,560
water go through the clams until they open. And that was it.

263
00:23:50,560 --> 00:23:54,400
Wow. Never seen that before. Yeah. Nice, no?

264
00:23:54,400 --> 00:23:58,040
That's a really cool idea. I have to try that. Yeah. Yeah.

265
00:23:58,040 --> 00:24:03,120
It's like, really, this is some of the coolest cooking for me. It's just like mega minimalistic

266
00:24:03,120 --> 00:24:04,120
cooking. Absolutely.

267
00:24:04,120 --> 00:24:07,520
But it's kind of like, and yeah, it's also like, you know, if you fuck up, you fuck up

268
00:24:07,520 --> 00:24:10,520
by a couple of seconds, you fucked up big time, where you can basically throw it in

269
00:24:10,520 --> 00:24:11,520
the bin. Yeah.

270
00:24:11,520 --> 00:24:19,680
Yeah. I also want to do a few good places. I had like a super nice also fried seafood

271
00:24:19,680 --> 00:24:26,320
at the Akumanka, which is Gastonakurios, one of Gastonakurios restaurant in Barcelona,

272
00:24:26,320 --> 00:24:32,400
so it's Peruvian. So I had like a super nice Nikkei ceviche. I love that shit, man. Like,

273
00:24:32,400 --> 00:24:34,680
I can't eat enough of that.

274
00:24:34,680 --> 00:24:42,360
It's so good. Like having a ceviche with this Japanese lechera tigre. Wow. You know, like

275
00:24:42,360 --> 00:24:45,280
there's nothing that can go wrong with that. Yeah.

276
00:24:45,280 --> 00:24:52,640
And then, you know, causa. Yeah. So they did like this specific causa with fried squids

277
00:24:52,640 --> 00:24:58,920
and also like the salad was with a salad of Centoya of King Crab.

278
00:24:58,920 --> 00:25:06,800
Nice. And the super crispy pieces of fish with the salad of King Crab. It was just

279
00:25:06,800 --> 00:25:08,800
and the smashed potato.

280
00:25:08,800 --> 00:25:12,200
Yeah. And the Akia Maria just over the top. Super nice.

281
00:25:12,200 --> 00:25:18,600
Honestly, I think Nikkei is one of the most underrated cuisines, you know, and like Peruvian,

282
00:25:18,600 --> 00:25:23,600
like the mix of Peruvian and Japanese is such a cool mix of technique and of ingredients,

283
00:25:23,600 --> 00:25:29,240
you know, like the Achis of Peru and obviously, I mean, we don't have to trouble our Japanese

284
00:25:29,240 --> 00:25:32,840
technique. But like, ah, man, this is like you say, you know, these like the different

285
00:25:32,840 --> 00:25:34,840
styles of ceviche also.

286
00:25:34,840 --> 00:25:39,480
They're so versatile, you know, and there's so much, there's so much technique involved

287
00:25:39,480 --> 00:25:42,040
if you do it like in the high level, so that all the balance is right.

288
00:25:42,040 --> 00:25:46,440
Yeah. Like this place, they had like the menu had a section of ceviches. So they had like

289
00:25:46,440 --> 00:25:50,320
eight different ceviches, then they had like eight different causes and eight different

290
00:25:50,320 --> 00:25:53,760
walks, something like that. And that was the menu. Then you had like snacks and different

291
00:25:53,760 --> 00:26:00,360
things. We also had like some croquettes of agi, you know, like this, agide de gallina,

292
00:26:00,360 --> 00:26:06,040
which is like this chicken stew made like with this yellow pepper chili. It's super

293
00:26:06,040 --> 00:26:07,040
nice.

294
00:26:07,040 --> 00:26:12,240
I love agile gallina. Super tasty. I used to make and Dubai used to make agile gallina

295
00:26:12,240 --> 00:26:13,240
croquettes.

296
00:26:13,240 --> 00:26:15,240
That's what we had. Exactly.

297
00:26:15,240 --> 00:26:17,840
Oh, really? Yeah. That's exactly what we had.

298
00:26:17,840 --> 00:26:23,040
Yeah. Just make like a big mix, picking it, you know, like loads of agia mario.

299
00:26:23,040 --> 00:26:28,480
And then when I was in Madrid, I really avoided to become that person, but I did. I did fall

300
00:26:28,480 --> 00:26:34,640
into the hole because they told me, Hi, you're here. We can bring you to this super nice

301
00:26:34,640 --> 00:26:41,080
basketball restaurant. And I'm not a basketball. I'm coming from the, I'm coming from the

302
00:26:41,080 --> 00:26:48,120
bus country, you know, like so like for many times I avoid this, but I did it without, you

303
00:26:48,120 --> 00:26:53,760
know, by accident kind of saw that I, I went to a concert. That's the reason I went to

304
00:26:53,760 --> 00:27:01,640
Madrid. It was like this rap battle event. And when I went out of the event, there was

305
00:27:01,640 --> 00:27:06,800
only one place open. It's called Hermanos vinagre, which means vinegar brothers. And

306
00:27:06,800 --> 00:27:11,240
this is a super nice placement. Like they specialize only like in super high quality

307
00:27:11,240 --> 00:27:16,800
pickles. They have like a, they call it on the manual, the world's most expensive

308
00:27:16,800 --> 00:27:19,800
Gilda. Oh yeah. Yeah. I saw that.

309
00:27:19,800 --> 00:27:24,160
And everything, all the pickles and all the anchovy things and all these kinds of things

310
00:27:24,160 --> 00:27:31,680
were just incredible. I also had like an escaviche, also like a fried pig's ear and everything

311
00:27:31,680 --> 00:27:37,120
super nice. I was like, okay, great. Check one. I'm having Gilda's in Madrid. Okay.

312
00:27:37,120 --> 00:27:41,640
I feel like like an idiot, but the healer was very good. I had to try it. I had to,

313
00:27:41,640 --> 00:27:46,320
you know, I couldn't avoid it. I love Gilda's anyway, but I, you know, I wanted to see the

314
00:27:46,320 --> 00:27:47,320
comparison and everything.

315
00:27:47,320 --> 00:27:51,800
And of course, of course, I, if I would have been you, I would have posted a picture on

316
00:27:51,800 --> 00:27:58,080
Instagram being saying best, best Gilda, best Gilda in the world and then the place next

317
00:27:58,080 --> 00:28:00,920
to Madrid and just see everybody freaking out.

318
00:28:00,920 --> 00:28:08,080
Exactly. Exactly. Exactly. And then the next day, like I had like a time before taking

319
00:28:08,080 --> 00:28:14,320
my, my, was it a plane or a train? I don't remember. It was a plane, I think, but I had

320
00:28:14,320 --> 00:28:20,280
like the whole day. So I, okay, let's visit some museums and everything was closed. There

321
00:28:20,280 --> 00:28:25,400
was like huge queues to most museums. So I wrote my friend Fernando, the one that tried

322
00:28:25,400 --> 00:28:30,160
to kill us in the forest hunting mushrooms. And he, he's from Madrid, you know, he's like

323
00:28:30,160 --> 00:28:35,880
a very good person to us, these kinds of things. And he told me, go to this place called Aramburu.

324
00:28:35,880 --> 00:28:41,080
I didn't knew it, but well, then he told me and the name of the chef is Pachizumarraga.

325
00:28:41,080 --> 00:28:45,160
Then I knew right away it was like a, a bus place. Aramburu is also like a bus name,

326
00:28:45,160 --> 00:28:50,800
but it was written like with, like in French. So it's probably French bus. And this is an

327
00:28:50,800 --> 00:28:56,960
incredible place. I talk to you about it, man. Super, super nice. Like it really felt like,

328
00:28:56,960 --> 00:29:02,280
I don't know, it reminded me of the baratam, like that vibe of pedolin and the, and the

329
00:29:02,280 --> 00:29:09,480
vibe, like the way the service would approach you and the way they would make you feel at

330
00:29:09,480 --> 00:29:14,280
home and this kind of things. But then the food, it was very, very fine, very fine and

331
00:29:14,280 --> 00:29:19,560
very simple, you know, like just super nice produce with, with two to three elements,

332
00:29:19,560 --> 00:29:25,120
like this kind of things. I remember like the appetizer was a mochi filled with prawns

333
00:29:25,120 --> 00:29:31,040
that you had, you had treated like in just one bite. Then I had like, what's the name

334
00:29:31,040 --> 00:29:32,040
of Navajas?

335
00:29:32,040 --> 00:29:33,040
Razor clams.

336
00:29:33,040 --> 00:29:38,640
Razor clams. Razor clams with, with a black sesame paste. Also super nice.

337
00:29:38,640 --> 00:29:40,840
Okay. Wow. Experimental though.

338
00:29:40,840 --> 00:29:47,880
Yeah. Then I had like this, these things that were like vegetables with lamb sweet bread.

339
00:29:47,880 --> 00:29:54,840
And on the bottom, it had like some kind of, I will say like a green salsa, some kind

340
00:29:54,840 --> 00:30:00,040
of like a hair ball pesto, but not a pesto, but like that kind of texture. But with

341
00:30:00,040 --> 00:30:01,920
Yeah, like a salsa, there, this sort of thing.

342
00:30:01,920 --> 00:30:07,160
Yeah. But like thick and with, I expected to have like many different herbs because

343
00:30:07,160 --> 00:30:12,320
it was very, very strong and fresh and, and but at the same time, super nice balance.

344
00:30:12,320 --> 00:30:18,360
And this guy, the, the chef, he's such a character man. He's like, you know, Hagrid

345
00:30:18,360 --> 00:30:24,560
from Harry Potter. Imagine Hagrid after an extreme makeover coming out with, with a clean

346
00:30:24,560 --> 00:30:29,880
cut and a clean beard, something like that. But like this big guy, you know, like

347
00:30:29,880 --> 00:30:30,880
Mountain man.

348
00:30:30,880 --> 00:30:36,760
Yeah. And he, he would take care partly of the dining room. Like he would go to most

349
00:30:36,760 --> 00:30:42,320
tables and his, I don't know, or if wife or business partner would take the other half

350
00:30:42,320 --> 00:30:48,280
of the dining room. But he would go every time to the past and he would try most things

351
00:30:48,280 --> 00:30:52,920
that came out of the kitchen. So he was kind of like directing the kitchen from the dining

352
00:30:52,920 --> 00:30:58,880
room and going to like controlling everything. And I know because Fernando told me that he's

353
00:30:58,880 --> 00:31:04,080
the one that designs all the dishes and everything. I also had like a black potting with Jimmy

354
00:31:04,080 --> 00:31:09,240
Churri. And when the, the partner brings me, she tells me like, yeah, and this is Jimmy

355
00:31:09,240 --> 00:31:13,440
Churri because I'm Argentine. And that's the only one that my business partner allowed

356
00:31:13,440 --> 00:31:15,280
me to have from Argentina.

357
00:31:15,280 --> 00:31:17,280
That's nice.

358
00:31:17,280 --> 00:31:21,760
I super recommended. Amazing place.

359
00:31:21,760 --> 00:31:28,440
What's it called again? Haramboorupet with H. Haramboore is written something like that.

360
00:31:28,440 --> 00:31:38,880
Oh yeah. I know. I just Googled it, but I'm doing the result I get is Harambe.

361
00:31:38,880 --> 00:31:43,280
That's it for this week's episode of Puttlock Food Talks. If you like what we're doing,

362
00:31:43,280 --> 00:31:47,720
make sure to subscribe to the podcast so you never miss an episode. You can also find us

363
00:31:47,720 --> 00:31:52,360
on Instagram and TikTok as Puttlock Food Talks. The show airs every Monday.