WEBVTT 00:00:00.360 --> 00:00:10.220 You're listening to Heritage Radio Network. Hi, 00:00:10.300 --> 00:00:14.099 everyone. Welcome to Pot Luck Food Talks. I'm 00:00:14.099 --> 00:00:20.219 here with my colleague, Phil Walther. Hey, what's 00:00:20.219 --> 00:00:24.980 up? And we don't have a topic today. We're going 00:00:24.980 --> 00:00:27.500 to just talk about whatever. Have you had any 00:00:27.500 --> 00:00:31.550 recent... nice meals that you would highlight 00:00:31.550 --> 00:00:34.630 the last few weeks what do you mean we don't 00:00:34.630 --> 00:00:37.689 have a topic we just don't have a topic or no 00:00:37.689 --> 00:00:43.250 topic at all i mean like the topic is i do random 00:00:43.250 --> 00:00:46.170 questions and we bring it on from there somehow 00:00:46.170 --> 00:00:50.509 okay okay cool all right um have i had any recent 00:00:50.509 --> 00:00:54.109 nice recent meals i i went to a pretty nice taco 00:00:54.109 --> 00:00:57.920 place yesterday um it's the first half decent 00:00:57.920 --> 00:01:02.079 taco place that i tried in in berlin or like 00:01:02.079 --> 00:01:06.439 outside of mexico it's called tacos el rey and 00:01:06.439 --> 00:01:08.980 they make their own masa and they do this super 00:01:08.980 --> 00:01:12.400 small menu it's it's not like the tacos are a 00:01:12.400 --> 00:01:13.879 little bit larger than what you would get in 00:01:13.879 --> 00:01:17.859 mexico but it makes sense for the the concept 00:01:17.859 --> 00:01:20.439 they had like a taco de bistec which they make 00:01:20.439 --> 00:01:22.579 out of like ribeye and so it's like seared and 00:01:22.579 --> 00:01:25.299 like lightly pink with like shoestring fries 00:01:25.299 --> 00:01:28.159 on top which was pretty nice. They have chorizo 00:01:28.159 --> 00:01:31.280 verde, they've got birria with consomme, they've 00:01:31.280 --> 00:01:36.180 got choriqueso, rajas con hongos, that sort of 00:01:36.180 --> 00:01:38.700 stuff. So the tortillas were pretty nice and 00:01:38.700 --> 00:01:42.599 everything was really tasty. And they had really, 00:01:42.700 --> 00:01:45.340 really delicious frozen margaritas. Some of the 00:01:45.340 --> 00:01:50.239 best frozen margaritas I've ever tried. So that 00:01:50.239 --> 00:01:52.420 was pretty nice. Where is this? Which neighborhood? 00:01:53.099 --> 00:01:58.319 It's in Grefestraße in Kreuzberg. Okay. I think 00:01:58.319 --> 00:02:01.439 I went to this place. I think I did. Yeah, yeah, 00:02:01.500 --> 00:02:05.700 yeah. Yeah, nice. Yeah, it was really nice. Yeah, 00:02:05.780 --> 00:02:09.740 and it's so rare that you find a place that's 00:02:09.740 --> 00:02:13.080 not in Latin America or like the States that 00:02:13.080 --> 00:02:16.659 does like good Mexican food. And I mean, you 00:02:16.659 --> 00:02:19.259 know, tacos, Mexican food is like, it's such 00:02:19.259 --> 00:02:21.560 a small part of Mexican food, right? But obviously 00:02:21.560 --> 00:02:23.580 it's... The first thing that people think of, 00:02:23.620 --> 00:02:25.379 like a lot of people think of sushi or ramen 00:02:25.379 --> 00:02:27.460 when they think of Japanese food. The way that 00:02:27.460 --> 00:02:29.520 they did it was really good because they concentrated 00:02:29.520 --> 00:02:32.740 on like nice, freshly made tortillas, simple, 00:02:32.960 --> 00:02:35.479 authentic toppings, but they didn't feel like, 00:02:35.500 --> 00:02:38.219 like it was super simple, but like minimalist 00:02:38.219 --> 00:02:40.219 simple. And like you didn't need anything else. 00:02:40.379 --> 00:02:42.659 The salsas were like pretty good. They had a 00:02:42.659 --> 00:02:44.900 very nice salsa matcha. The other salsas, they 00:02:44.900 --> 00:02:48.199 were a little bit too gringo, you know, like 00:02:48.199 --> 00:02:52.550 not quite spicy enough. And like after you've 00:02:52.550 --> 00:02:56.030 like after you've been to Mexico City or like 00:02:56.030 --> 00:02:58.770 anywhere in Mexico, I feel like the salsas there, 00:02:58.789 --> 00:03:00.930 they're just amazing because of this little trick 00:03:00.930 --> 00:03:02.969 that they use where they season it with chicken 00:03:02.969 --> 00:03:05.110 stock powder as if they were seasoning it with 00:03:05.110 --> 00:03:07.009 salt. I'm pretty sure I've talked about this 00:03:07.009 --> 00:03:11.349 before. And then afterwards, when you eat like 00:03:11.349 --> 00:03:14.110 a normal salsa without like the mind altering 00:03:14.110 --> 00:03:17.009 chemicals that make it tasty, then you're kind 00:03:17.009 --> 00:03:22.050 of like, ah, it's like lacking something. Which 00:03:22.050 --> 00:03:25.629 is the fucking MSG, the crack cocaine of the 00:03:25.629 --> 00:03:29.430 cooking world. I love MSG, I have to be honest 00:03:29.430 --> 00:03:31.729 with you. Yeah, I think I'm actually going to 00:03:31.729 --> 00:03:33.830 incorporate it into cooking in the kitchen a 00:03:33.830 --> 00:03:37.669 little bit more. I also had good tacos recently. 00:03:37.810 --> 00:03:41.990 I went to this place called R, like the letter. 00:03:43.770 --> 00:03:46.129 It has been open for quite a while, but it was 00:03:46.129 --> 00:03:49.419 my first visit. And they don't do tacos anymore. 00:03:49.560 --> 00:03:52.060 They did at the beginning, but it was a birthday 00:03:52.060 --> 00:03:54.379 party, so they did tacos for the birthday thing. 00:03:54.659 --> 00:03:58.460 For sure the best tortilla I've tried ever in 00:03:58.460 --> 00:04:00.439 general. It was like a super, super good tortilla. 00:04:00.719 --> 00:04:03.520 Especially the tortilla. The filling was very 00:04:03.520 --> 00:04:05.699 good, but not something that blew my mind, like 00:04:05.699 --> 00:04:08.439 the tortillas themselves. Yeah, this guy, he's 00:04:08.439 --> 00:04:11.960 a Mexican chef, and he took over this place around, 00:04:12.180 --> 00:04:16.550 I would say maximum two years. It's not Mexican. 00:04:16.610 --> 00:04:19.209 It's like, imagine a place like Arenales or Gerald's, 00:04:19.209 --> 00:04:21.889 but by a Mexican chef. So like this, this style 00:04:21.889 --> 00:04:25.050 of San Sebastian bistro, you know what I mean? 00:04:25.170 --> 00:04:27.870 So they will serve a chuleta, but for, well, 00:04:27.930 --> 00:04:30.250 for example, with the chuleta, they serve it 00:04:30.250 --> 00:04:33.029 with tortillas. So you take your little slice 00:04:33.029 --> 00:04:37.050 of, you see like very Basque, but with the, this 00:04:37.050 --> 00:04:40.689 little. That's pretty cool. Mexican accent. You 00:04:40.689 --> 00:04:42.810 know? Yeah. I would love to eat a chuleta in 00:04:42.810 --> 00:04:45.269 a tortilla with a little bit of salsa on top. 00:04:45.410 --> 00:04:48.790 I'd go there all the time. Yeah, exactly. Nice. 00:04:50.810 --> 00:04:53.350 So many people are fuming right now, Basque people 00:04:53.350 --> 00:04:59.170 and Mexican people alike. And today I went to 00:04:59.170 --> 00:05:02.930 Pasaya. I took this three -hour hike onto the 00:05:02.930 --> 00:05:05.699 port. I knew there was like this bar that is 00:05:05.699 --> 00:05:07.800 in the Michelin Guide and has been for like, 00:05:07.899 --> 00:05:10.500 I don't know, six years or something, but I didn't 00:05:10.500 --> 00:05:13.360 know about it. I never visited it and I was hungry. 00:05:13.740 --> 00:05:15.600 So I went there and I had like five different 00:05:15.600 --> 00:05:17.319 pinchos. I tried a little bit of everything. 00:05:17.879 --> 00:05:20.720 And especially all the seafood is really outstanding. 00:05:21.360 --> 00:05:26.319 I had like just a prawn skewer. It was just perfectly 00:05:26.319 --> 00:05:29.399 grilled, you know, and the fish soup. I would 00:05:29.399 --> 00:05:31.220 go back only for the fish soup. It was incredible. 00:05:32.120 --> 00:05:34.980 The name of the place is Quiña, and it's this 00:05:34.980 --> 00:05:39.939 style of Basque fisherman's soup that, you know, 00:05:40.000 --> 00:05:45.079 it's dark brown, it's thick, it's made with many 00:05:45.079 --> 00:05:49.060 different fishes, it's ultra strong. Just yesterday, 00:05:49.160 --> 00:05:52.459 I saw an article in El Pais, you know, the Spanish 00:05:52.459 --> 00:05:57.199 newspaper, about El Pais Gastronomica, the gastronomic 00:05:57.199 --> 00:06:00.100 issue they have. And it was about a restaurant 00:06:00.100 --> 00:06:01.759 here in the Basque Country. They also did this 00:06:01.759 --> 00:06:06.199 fisherman soup. And suddenly... He started having 00:06:06.199 --> 00:06:09.620 an influx, a crazy influx of Japanese food tourists. 00:06:09.839 --> 00:06:12.480 They would come with a guide and show the picture 00:06:12.480 --> 00:06:15.800 of the soup and say, I want to try the soup. 00:06:15.920 --> 00:06:18.459 And it became a cult thing among Japanese up 00:06:18.459 --> 00:06:22.920 to the point that the guy now is making jars 00:06:22.920 --> 00:06:27.680 of the soup and exporting them. That's so cool. 00:06:27.959 --> 00:06:30.220 Yeah, and he's doing it in a collaboration with 00:06:30.220 --> 00:06:34.269 the Fisherman Guild. Here from, I think it's 00:06:34.269 --> 00:06:36.490 the one from Pasaya or Ondarribia, I'm not sure. 00:06:36.709 --> 00:06:39.029 Yeah, and I thought, like, that's pretty cool. 00:06:39.569 --> 00:06:42.110 That also brings me to something I also had recently. 00:06:42.149 --> 00:06:45.910 I went to Boston. By the way, the guys from Heritage 00:06:45.910 --> 00:06:50.730 Radio Network recommended a place near the docks. 00:06:50.730 --> 00:06:55.730 It's called Sayloft. And they said the clam chowder 00:06:55.730 --> 00:06:57.959 was pretty good. So I went there just to try 00:06:57.959 --> 00:07:00.500 the clam chowder. Besides that, it was like super 00:07:00.500 --> 00:07:03.480 nice fries, everything fried, fried with fries 00:07:03.480 --> 00:07:07.500 and more fried things. And the lobster roll would 00:07:07.500 --> 00:07:10.899 come with, did we talk about this on the fat 00:07:10.899 --> 00:07:13.779 episode? It would come with melted butter just 00:07:13.779 --> 00:07:16.589 to put it on top of the... That sounds super 00:07:16.589 --> 00:07:18.550 delicious. But yeah, that clam chowder, they 00:07:18.550 --> 00:07:23.050 also jar it and sell it nationwide in the States. 00:07:23.310 --> 00:07:26.310 So I was like, okay, this is like an interesting 00:07:26.310 --> 00:07:30.250 business, you know, like making a soup legendary 00:07:30.250 --> 00:07:34.350 and then starting to sell it worldwide in cans 00:07:34.350 --> 00:07:37.769 or jars. Yeah, I honestly, I really love that. 00:07:37.850 --> 00:07:41.290 It's like, it's when food and especially simple 00:07:41.290 --> 00:07:46.980 food transcends. countries and cultures and something 00:07:46.980 --> 00:07:49.579 like a soup in the right setting can have something 00:07:49.579 --> 00:07:54.019 so much of an impact on you that it's just perfect 00:07:54.019 --> 00:07:56.180 you know I think like a lot of people that you 00:07:56.180 --> 00:07:58.600 talk to that have these like very very strong 00:07:58.600 --> 00:08:01.579 memories of certain things that they ate is often 00:08:01.579 --> 00:08:03.579 super simple things in the right setting in a 00:08:03.579 --> 00:08:07.199 certain moment that they carry with them their 00:08:07.199 --> 00:08:09.779 entire life you know and like for me a nicely 00:08:09.779 --> 00:08:11.699 made fish soup that's something that you don't 00:08:11.699 --> 00:08:14.560 find a lot these days you know like it used to 00:08:14.560 --> 00:08:17.959 be and it's also something that i very very rarely 00:08:17.959 --> 00:08:20.980 would order like if i'm here in berlin for example 00:08:20.980 --> 00:08:23.939 and i see a fish soup on a menu i'm like yeah 00:08:23.939 --> 00:08:27.079 i'm not gonna order that you know i'll order 00:08:27.079 --> 00:08:30.220 something else but if you know you're in the 00:08:30.220 --> 00:08:33.379 best country at the coast or whatever el cano 00:08:33.379 --> 00:08:36.080 dude like the the fish soup from el cano is a 00:08:36.080 --> 00:08:41.559 must uh roasted fish uh soup you know it's like 00:08:41.559 --> 00:08:45.519 a dark brown soup it's incredible yeah and i 00:08:45.519 --> 00:08:47.759 love that you know because it's like it's it's 00:08:47.759 --> 00:08:50.940 the simplest sort of like humblest thing done 00:08:50.940 --> 00:08:53.779 really really well and that's always that's always 00:08:53.779 --> 00:08:57.240 going to be super magical for me like going to 00:08:57.240 --> 00:09:02.120 piermont and eating you know just extremely almost 00:09:02.120 --> 00:09:05.500 reality bending delicate and satisfying ravioli 00:09:05.500 --> 00:09:08.200 you know And you're like, oh my god, why is this 00:09:08.200 --> 00:09:11.240 so good? I don't get it. I love these moments 00:09:11.240 --> 00:09:12.899 where you're kind of like, why the fuck is this 00:09:12.899 --> 00:09:15.919 so tasty? Yeah, I had exactly that in Lucca. 00:09:16.879 --> 00:09:19.980 This is in Tuscany in Italy. Like a super old 00:09:19.980 --> 00:09:24.720 city from the... the Etruscans, you know, these 00:09:24.720 --> 00:09:27.840 were not Romans, these were Etrusc. I don't know 00:09:27.840 --> 00:09:30.419 how you say it in English. Anyways, there was 00:09:30.419 --> 00:09:34.000 this place where they would sell, I had a local 00:09:34.000 --> 00:09:36.139 friend and she brought me there and it was like, 00:09:36.200 --> 00:09:38.200 here, pick whatever, everything is good here. 00:09:38.419 --> 00:09:40.120 And I had like a tuna sandwich, it looked pretty 00:09:40.120 --> 00:09:42.639 good. And it was just like normal bread and just 00:09:42.639 --> 00:09:45.480 like a mayo tuna kind of thing. And dude, it 00:09:45.480 --> 00:09:47.360 was incredible. It was just biting it and saying, 00:09:47.440 --> 00:09:50.360 why is this so good? What's the secret ingredient? 00:09:50.620 --> 00:09:55.399 Why this? yeah it's the things i think also the 00:09:55.399 --> 00:09:58.519 the whole setting and environment and moment 00:09:58.519 --> 00:10:01.559 and company and where you are and when also plays 00:10:01.559 --> 00:10:04.539 a role for sure yeah for sure absolutely but 00:10:04.539 --> 00:10:09.360 then there's this like almost like this god particle 00:10:09.360 --> 00:10:11.860 this like je ne sais quoi kind of element that 00:10:11.860 --> 00:10:15.330 to me remains a bit of a mystery Like, you know, 00:10:15.350 --> 00:10:17.590 I've had that. We've talked a lot on the show 00:10:17.590 --> 00:10:20.389 about tortilla española, you know, like that 00:10:20.389 --> 00:10:21.649 is something where I'm kind of like, what the 00:10:21.649 --> 00:10:24.049 fuck? Why is this so tasty? You know, and it's, 00:10:24.049 --> 00:10:27.269 and it's just potatoes, eggs, and sometimes onions. 00:10:27.350 --> 00:10:30.029 And that's it. You had the one in the cheesecake 00:10:30.029 --> 00:10:34.090 bakery. You had that tortilla? Oh, I think we 00:10:34.090 --> 00:10:37.009 did. Yeah. That's the sabaleta tortilla. That's 00:10:37.009 --> 00:10:39.950 one of the best in the city. That's a killer 00:10:39.950 --> 00:10:42.919 one. It was very, very good. Yeah. And, you know, 00:10:42.940 --> 00:10:46.139 I had that moment also. I'm not sure whether 00:10:46.139 --> 00:10:49.299 I spoke about it before in La Tascita in Madrid. 00:10:49.779 --> 00:10:52.600 Yeah. La Tascita de Frente. Especially, oh, the 00:10:52.600 --> 00:10:55.679 whole meal was good, but especially the albondiga, 00:10:55.779 --> 00:10:59.019 the meatball, with like very traditional, like 00:10:59.019 --> 00:11:01.000 a sort of onion -based sauce, like you often 00:11:01.000 --> 00:11:04.279 find it, and with crispy potatoes on top. Super 00:11:04.279 --> 00:11:06.899 classic, really. And I couldn't really believe 00:11:06.899 --> 00:11:09.279 it. I saw a photo the other day on Instagram 00:11:09.279 --> 00:11:13.159 of it. from back when i ate um and i was like 00:11:13.159 --> 00:11:16.019 i remember sitting there and being like it's 00:11:16.019 --> 00:11:18.100 a meatball in an onion sauce with some crispy 00:11:18.100 --> 00:11:23.320 fried potatoes there's no there's no weird conceptual 00:11:23.320 --> 00:11:27.100 shit going on but yet i'm sitting there with 00:11:27.100 --> 00:11:28.960 my i don't know how many years of experience 00:11:28.960 --> 00:11:32.159 and i don't really know how they came to make 00:11:32.159 --> 00:11:35.100 this yeah yeah or the mushrooms are tambourine 00:11:35.559 --> 00:11:37.740 you know these are just normal mushrooms cooked 00:11:37.740 --> 00:11:40.120 in white wine with garlic and parsley and that's 00:11:40.120 --> 00:11:43.100 it yeah like when somebody when somebody told 00:11:43.100 --> 00:11:45.320 me about that the first time i was like honestly 00:11:45.320 --> 00:11:48.759 that sounds awful like that sounds terrible it's 00:11:48.759 --> 00:11:52.279 like and you see it and it's like my cooked mushrooms 00:11:52.279 --> 00:11:55.940 like with no color right and i'm not the biggest 00:11:55.940 --> 00:12:00.320 mushroom fan like i'm always Certain things I'm 00:12:00.320 --> 00:12:02.179 like, oh yeah, fuck yeah, I love that. And certain 00:12:02.179 --> 00:12:04.159 other things like champignons, I'm kind of like, 00:12:04.259 --> 00:12:07.000 sometimes yeah, sometimes I'm like, man, I could 00:12:07.000 --> 00:12:08.960 do without. Like champignons on a pizza, for 00:12:08.960 --> 00:12:10.700 example, for me, I'm kind of like, nah, man, 00:12:10.700 --> 00:12:15.340 I don't ever need that. But these mushrooms, 00:12:15.399 --> 00:12:20.379 like poached, no color, on a stick with a soggy 00:12:20.379 --> 00:12:23.139 piece of bread underneath. That's a very common 00:12:23.139 --> 00:12:27.000 thing, like that, having like mushrooms. Just 00:12:27.000 --> 00:12:29.360 on top of it with a skewer. This is something 00:12:29.360 --> 00:12:31.980 you will find all over Spain. Like tapas bars 00:12:31.980 --> 00:12:36.100 and bars and tascas and pincho bars. And it's 00:12:36.100 --> 00:12:38.940 one of these things. Everybody has their own 00:12:38.940 --> 00:12:42.559 style of doing it. Either like that or chopped 00:12:42.559 --> 00:12:46.779 and also in a garlic parsley kind of sauce. Yeah, 00:12:46.779 --> 00:12:48.940 yeah, yeah. But see, that I get, the garlic parsley 00:12:48.940 --> 00:12:52.139 sauce. But you get these pale mushrooms. In a 00:12:52.139 --> 00:12:55.120 pale mushroom broth. It's like super simple. 00:12:55.259 --> 00:12:58.220 With a soggy, untoasted piece of bread underneath. 00:12:58.399 --> 00:13:00.960 It's like the palest, whitest shit ever, you 00:13:00.960 --> 00:13:05.240 know? And the first time that I got taken there, 00:13:05.320 --> 00:13:07.480 I was like, yeah, we have to get the mushrooms. 00:13:07.620 --> 00:13:10.919 I'm like, hey, okay. You know, you do you. And 00:13:10.919 --> 00:13:12.340 then I tried it and I was like, what the fuck? 00:13:12.360 --> 00:13:14.740 I want to order five more. It's so delicious. 00:13:15.980 --> 00:13:18.360 Dude, also something I wanted to talk about with 00:13:18.360 --> 00:13:22.169 you is... We were recently at Echeverry, as you 00:13:22.169 --> 00:13:26.210 know. Xander and I, we recorded an Echeverry 00:13:26.210 --> 00:13:29.309 episode. I don't know if this will be published 00:13:29.309 --> 00:13:34.009 before or after that one. In any case, the gambas. 00:13:34.049 --> 00:13:36.230 The gambas were one of the best things I've ever 00:13:36.230 --> 00:13:40.870 had. The prawns. The carabineros or what? Yeah, 00:13:40.970 --> 00:13:47.009 correct. The red prawns. Yeah. And I was with 00:13:47.009 --> 00:13:49.909 my friend Jose, and he was like, don't you do 00:13:49.909 --> 00:13:52.590 this and he started like like they can not even 00:13:52.590 --> 00:13:56.269 like and he ate everything everything he just 00:13:56.269 --> 00:14:00.769 left like the outer shell of the head and legs 00:14:00.769 --> 00:14:04.850 the you know the shell everything everything 00:14:04.850 --> 00:14:12.090 you know like i yeah what a bizarre what a bizarre 00:14:12.090 --> 00:14:15.460 moment to be in No, exactly. I wanted to also 00:14:15.460 --> 00:14:20.399 take apart it. I mean, I sucked all the legs 00:14:20.399 --> 00:14:24.259 and everything. But I think I could have done 00:14:24.259 --> 00:14:26.639 it also. But I don't know. I didn't feel like 00:14:26.639 --> 00:14:29.379 doing it. There was the other guy that was with 00:14:29.379 --> 00:14:32.100 us, Stefan. He also did the same. He also... 00:14:32.100 --> 00:14:35.580 I don't know if I learned it. I'm not sure. In 00:14:35.580 --> 00:14:39.970 any case. What are your thoughts about this? 00:14:40.429 --> 00:14:44.549 About that in particular? I don't know. It sounds 00:14:44.549 --> 00:14:48.590 pretty rough. It sounds pretty hectic, honestly. 00:14:49.110 --> 00:14:53.610 I mean, there's levels to it, right? I mean, 00:14:53.669 --> 00:15:00.549 at Echabari, as far as I know, they grill them 00:15:00.549 --> 00:15:03.330 pretty gently, right? So it's not like brown, 00:15:03.570 --> 00:15:07.940 crispy. etc like i'm a big fan of eating prawns 00:15:07.940 --> 00:15:10.139 whole like the the shell gets super crispy when 00:15:10.139 --> 00:15:13.320 it's grilled um and i love sucking out the head 00:15:13.320 --> 00:15:15.919 juices absolutely love that that's something 00:15:15.919 --> 00:15:19.480 we all did yeah yeah yeah but to eat but to eat 00:15:19.480 --> 00:15:21.840 the whole shell i've not quite reached that level 00:15:21.840 --> 00:15:25.740 of prawn savagery yet yeah i i recently introduced 00:15:25.740 --> 00:15:28.480 my mom to it like i i went to visit her and we 00:15:28.480 --> 00:15:31.620 went to a fish market in tenerife And they do 00:15:31.620 --> 00:15:34.820 really filthy seafood, like covered in garlic 00:15:34.820 --> 00:15:37.360 oil and like usually grilled. It's very, very 00:15:37.360 --> 00:15:40.419 tasty. It's very heavy, like scallops in the 00:15:40.419 --> 00:15:42.740 shell with like garlic and parsley, you know, 00:15:42.759 --> 00:15:44.860 just like a fuck ton of garlic. And they had 00:15:44.860 --> 00:15:49.500 a special one. They had carabineros. And they 00:15:49.500 --> 00:15:51.100 weren't like the big ones. Obviously, they weren't 00:15:51.100 --> 00:15:53.259 the premium ones like you will have had at Echibari. 00:15:53.399 --> 00:15:55.259 They were like kind of smaller, but they still 00:15:55.259 --> 00:15:56.820 looked very nice. And I was like, okay, cool, 00:15:56.860 --> 00:15:58.600 let's get them. And my mom had never had them. 00:15:58.639 --> 00:16:00.600 And so I like showed her, she was kind of like, 00:16:00.639 --> 00:16:02.440 oh, they're very pricey. I don't know. Like we 00:16:02.440 --> 00:16:04.860 could just get something else. And I showed her, 00:16:04.879 --> 00:16:07.419 I peel it, eat it and like suck the juice out 00:16:07.419 --> 00:16:09.659 of the head. And she was very suspicious. She 00:16:09.659 --> 00:16:13.200 was very unsure. She was like, what is that? 00:16:13.340 --> 00:16:15.039 And I was like, no, just, just give it a try. 00:16:15.159 --> 00:16:17.320 And she did it. Then at first she was like, oh, 00:16:17.419 --> 00:16:18.899 I'm not sure I like that. And I'm like, it's 00:16:18.899 --> 00:16:21.019 okay. You know, like you tried it and she gave 00:16:21.019 --> 00:16:22.779 it a second try. She was like, if you think about 00:16:22.779 --> 00:16:24.860 it, it's kind of like very intense fish soup. 00:16:25.500 --> 00:16:28.139 And I'm like, yeah, yeah, exactly. And then she 00:16:28.139 --> 00:16:29.940 continued it. She looked at it and she was like, 00:16:30.019 --> 00:16:31.779 I think we should order some more. And then she 00:16:31.779 --> 00:16:36.480 just started completely crushing into it. I think 00:16:36.480 --> 00:16:40.440 I just perfection. I did like an upgrade on my 00:16:40.440 --> 00:16:44.259 technique of doing this. Like when I cut the 00:16:44.259 --> 00:16:47.879 head, I leave a little piece of the meat as well. 00:16:48.250 --> 00:16:52.970 Yes, I always do that. That's really good. It's 00:16:52.970 --> 00:16:58.409 like a little cork. Correct, exactly. And it 00:16:58.409 --> 00:17:03.309 works much better. You don't get all dirty. I 00:17:03.309 --> 00:17:08.130 think I saw somebody doing that ages ago, like 00:17:08.130 --> 00:17:10.309 10 years ago. And since then, I've always done 00:17:10.309 --> 00:17:13.900 that. It's been working really well. I mean, 00:17:13.920 --> 00:17:15.960 one of the other like standout things that I 00:17:15.960 --> 00:17:18.059 ate like very, very recently, which I haven't 00:17:18.059 --> 00:17:19.839 talked about actually in a Japan episode, but 00:17:19.839 --> 00:17:21.680 obviously in Japan, there were a lot of standout 00:17:21.680 --> 00:17:26.339 moments. But for example, before we went to this 00:17:26.339 --> 00:17:29.900 like very high end sushi place, I asked my mom 00:17:29.900 --> 00:17:33.160 like, hey, is there something that you really 00:17:33.160 --> 00:17:36.420 are not going to eat? Like, because if there 00:17:36.420 --> 00:17:39.170 is. it's better to say at the beginning because 00:17:39.170 --> 00:17:40.569 they're just going to send out we don't really 00:17:40.569 --> 00:17:42.150 know what they're going to bring whether it's 00:17:42.150 --> 00:17:44.450 going to be crab brains or this or that or shirako 00:17:44.450 --> 00:17:47.890 the sperm of the fish like i didn't tell her 00:17:47.890 --> 00:17:53.990 any of that but yeah and she was like i i don't 00:17:53.990 --> 00:17:55.910 really like sea urchin that much and i was like 00:17:55.910 --> 00:18:00.069 okay i get you but um we're gonna eat sea urchin 00:18:00.069 --> 00:18:02.960 100 for sure there's gonna be sea urchin and 00:18:02.960 --> 00:18:05.420 i think you should try it and um it reminded 00:18:05.420 --> 00:18:07.380 me also because i'm also not the biggest fan 00:18:07.380 --> 00:18:11.079 of sea urchin like i really i'm crazy about that 00:18:11.079 --> 00:18:13.500 shit yeah yeah but the thing is that like sea 00:18:13.500 --> 00:18:17.380 urchin isn't sea urchin right and so in in general 00:18:17.380 --> 00:18:20.240 if somebody is like hey i've got a sea urchin 00:18:20.240 --> 00:18:21.839 like you want to crack it open and slurp it out 00:18:21.839 --> 00:18:24.599 i'm kind of like i'm good you know but there 00:18:24.599 --> 00:18:27.660 you know it was the simplest dish a little cup 00:18:28.089 --> 00:18:32.569 of warm sushi rice with a healthy portion of 00:18:32.569 --> 00:18:35.529 sea urchin just straight from the box and ikura 00:18:35.529 --> 00:18:37.910 the salmon roe the marinated salmon roe just 00:18:37.910 --> 00:18:41.490 that's it and it was so good it was so fucking 00:18:41.490 --> 00:18:44.109 tasty it was one of the best items of the meal 00:18:44.109 --> 00:18:47.569 and it really reminded me it's been years since 00:18:47.569 --> 00:18:49.549 i've had sea urchin that good it really reminded 00:18:49.549 --> 00:18:51.930 me what is this big sea urchin craze you know 00:18:51.930 --> 00:18:55.089 hokkaido hokkaido sea urchins like you just can't 00:18:55.089 --> 00:18:57.940 beat it i feel like Yeah, and Hokkaido scallops 00:18:57.940 --> 00:19:01.339 also. Incredible. Yeah, very good. They're very, 00:19:01.380 --> 00:19:03.359 very good. There was another thing at that dinner, 00:19:03.420 --> 00:19:05.440 which was really, really exceptional. It was 00:19:05.440 --> 00:19:09.740 the very first dish. It was bonito that was cut 00:19:09.740 --> 00:19:12.880 with certain condiments and a sauce that they 00:19:12.880 --> 00:19:17.039 described as, they introduced as the sake brewer 00:19:17.039 --> 00:19:22.000 sauce because it is meant to make you want to 00:19:22.000 --> 00:19:24.400 drink more sake. As she explained to me what 00:19:24.400 --> 00:19:26.799 the sauce was, it became more and more interesting 00:19:26.799 --> 00:19:30.180 to me. So they take all the guts from the bonito 00:19:30.180 --> 00:19:34.339 and ferment it for a really long time with salt. 00:19:34.559 --> 00:19:37.039 And then that's the sauce. It's basically like 00:19:37.039 --> 00:19:42.000 a bonito entrail fish sauce kind of garum situation. 00:19:42.160 --> 00:19:44.259 But it was really creamy because I think they 00:19:44.259 --> 00:19:49.480 blend it also. And it was really mellow and sweet. 00:19:50.709 --> 00:19:54.809 like umami rich and um and that was the kind 00:19:54.809 --> 00:19:56.670 of thing where she kind of explained to me i 00:19:56.670 --> 00:19:59.329 was like oh that's so interesting and my mom 00:19:59.329 --> 00:20:01.529 was like oh what what sauce is this and i'm like 00:20:01.529 --> 00:20:04.470 it's a it's a it's a sauce made from the tuna 00:20:04.470 --> 00:20:16.130 like salted tuna yeah tuna it's okay dude from 00:20:16.130 --> 00:20:20.609 my last trip to japan i brought some um shelf 00:20:20.609 --> 00:20:24.690 stable koji like dried koji and i don't know 00:20:24.690 --> 00:20:26.349 what to do with it i was thinking about doing 00:20:26.349 --> 00:20:29.750 a garum or some sort of fermented fish sauce 00:20:29.750 --> 00:20:33.650 or something more crazy like squid or i don't 00:20:33.650 --> 00:20:36.990 know but yeah i have a fishmonger just downstairs 00:20:36.990 --> 00:20:39.990 you know like i and a very good one i should 00:20:39.990 --> 00:20:43.029 think about that yeah maybe anchovies like an 00:20:43.029 --> 00:20:46.089 anchovy garum that could be good it's so good 00:20:46.089 --> 00:20:50.380 it's so tasty um Like a really nice thing that 00:20:50.380 --> 00:20:52.680 I've had in the recent years was also meat garum, 00:20:52.759 --> 00:20:55.680 which was super versatile, super tasty, like 00:20:55.680 --> 00:20:58.380 from all like the offcuts from the meat. And 00:20:58.380 --> 00:21:01.599 especially to use that to marinate meat before 00:21:01.599 --> 00:21:03.740 you cook it, as in like it worked especially 00:21:03.740 --> 00:21:08.119 well with lean meat, like venison, venison loins. 00:21:08.720 --> 00:21:10.900 Just a little bit of meat garum, let them in 00:21:10.900 --> 00:21:14.180 there. And it was like a light barley soy sauce, 00:21:14.299 --> 00:21:16.420 you know. Let them in there for like a couple 00:21:16.420 --> 00:21:19.769 of hours. tap it off with a paper and then grill 00:21:19.769 --> 00:21:22.890 it and it's just like oh man that sounds incredible 00:21:22.890 --> 00:21:26.789 and people probably people probably don't know 00:21:26.789 --> 00:21:29.710 what it is right no no because it's so subtle 00:21:29.710 --> 00:21:31.769 it just kind of like blends into the meat you 00:21:31.769 --> 00:21:34.170 know and it's really really smart but then you 00:21:34.170 --> 00:21:36.630 eat it it's made with meat it's super powered 00:21:36.630 --> 00:21:38.829 yeah yeah it's like it's like bam and you eat 00:21:38.829 --> 00:21:40.470 it you're like man where did you get this meat 00:21:40.470 --> 00:21:42.609 from you're kind of like well there's a little 00:21:42.609 --> 00:21:46.190 bit more to it and I really like these sort of 00:21:46.190 --> 00:21:48.890 like underhand, sleight of hand tricks in cooking, 00:21:49.029 --> 00:21:51.430 you know? That's very elegant. I like that. I 00:21:51.430 --> 00:21:55.609 never heard about doing that, like marinating 00:21:55.609 --> 00:22:02.569 meat in meat garum. Pretty cool. You could patent 00:22:02.569 --> 00:22:04.410 that. Ah, no, we're publishing this episode. 00:22:04.650 --> 00:22:09.049 God damn it. Also stole the idea, but it's okay. 00:22:09.210 --> 00:22:10.849 What about the bouillabaisse, man? Have you had 00:22:10.849 --> 00:22:14.049 like a proper good bouillabaisse with the... 00:22:15.489 --> 00:22:19.190 37 fishes, rockfishes that it should have to 00:22:19.190 --> 00:22:23.670 be legally a bouillabaisse. I've definitely had 00:22:23.670 --> 00:22:25.049 very, very good bouillabaisse. Bouillabaisse 00:22:25.049 --> 00:22:28.069 is the sort of thing, again, if I see it on the 00:22:28.069 --> 00:22:30.069 menu, I'm probably not going to order it because 00:22:30.069 --> 00:22:33.950 it's this really bastardized name of a fish soup. 00:22:34.329 --> 00:22:36.769 Ah, yeah, absolutely. Unless you're in Marseille, 00:22:36.849 --> 00:22:41.390 which I have been. But that's on my bucket list, 00:22:41.490 --> 00:22:44.480 for sure, before I die. Go to Marseille and get 00:22:44.480 --> 00:22:46.799 like a fucking expensive bouillabaisse because 00:22:46.799 --> 00:22:49.079 I've heard they're super expensive if you get 00:22:49.079 --> 00:22:51.660 a really good one. Yeah, they're super. I heard 00:22:51.660 --> 00:22:54.480 the same thing. It's like 160 euros for like 00:22:54.480 --> 00:22:59.000 one person to like pre -order kind of situation. 00:22:59.000 --> 00:23:00.740 And people are queuing. People are queuing to 00:23:00.740 --> 00:23:03.380 get the fucking soup, you know. And the locals 00:23:03.380 --> 00:23:06.539 are like, you know, just like laughing to themselves, 00:23:06.779 --> 00:23:09.539 counting the money. But yeah, this is the sort 00:23:09.539 --> 00:23:11.880 of thing I think. Cooking something like that, 00:23:11.900 --> 00:23:14.500 like a bouillabaisse or also like a burrit, I 00:23:14.500 --> 00:23:18.700 think it's a sensitive thing. It takes real skill 00:23:18.700 --> 00:23:21.480 and it's something that you don't see very often. 00:23:21.559 --> 00:23:24.180 And that's why when you get across one that's 00:23:24.180 --> 00:23:26.839 really good, I'm like really appreciative. And 00:23:26.839 --> 00:23:28.480 I think this is a really nice thing to do at 00:23:28.480 --> 00:23:31.460 home also, like cooking a nice bouillabaisse, 00:23:31.559 --> 00:23:33.259 taking your time, you know, going to the fish 00:23:33.259 --> 00:23:35.779 market, choosing a fish and really taking your 00:23:35.779 --> 00:23:40.109 time to get it right. It's one of those perfect 00:23:40.109 --> 00:23:41.910 meals, you know. You have that, you have a little 00:23:41.910 --> 00:23:43.829 bit of rui, you have some toasted bread or whatever, 00:23:43.990 --> 00:23:46.849 a salad next to it, and it's fucking... That's 00:23:46.849 --> 00:23:50.950 it, yeah. You don't need anything else. It's 00:23:50.950 --> 00:23:53.150 been a long time since I had a good one. Have 00:23:53.150 --> 00:23:56.890 you tried suquet de peixe, which is kind of like 00:23:56.890 --> 00:24:00.250 the Catalan kind of bouillabaisse? I have not. 00:24:00.349 --> 00:24:02.730 Not as elevated and complex, but it's like a 00:24:02.730 --> 00:24:05.130 fisherman's soup as well. Completely different 00:24:05.130 --> 00:24:08.230 from the ones we have here. I think that would 00:24:08.230 --> 00:24:12.410 be a really cool concept for, I don't know, a 00:24:12.410 --> 00:24:17.069 cookbook or a documentary or whatever. Fisherman's 00:24:17.069 --> 00:24:22.210 soups from around the world. I like that. I mean, 00:24:22.230 --> 00:24:25.589 only in Europe. what you see in the let's say 00:24:25.589 --> 00:24:29.309 in the uk or in portugal or in italy or in greece 00:24:29.309 --> 00:24:31.809 are completely completely different things you 00:24:31.809 --> 00:24:34.609 know that's a really cool idea actually but then 00:24:34.609 --> 00:24:36.329 like you could make it worldwide because like 00:24:36.329 --> 00:24:38.170 you know we were talking about clam chowder earlier 00:24:38.170 --> 00:24:41.309 or you know like i saw the other day this video 00:24:41.309 --> 00:24:44.710 of a japanese fisherman making himself a lunch 00:24:44.710 --> 00:24:47.809 of like the stuff that he was catching and it 00:24:47.809 --> 00:24:51.430 was super nice uh just really rustic and simple 00:24:51.430 --> 00:24:53.529 but just super tasty and part of it was a soup 00:24:53.529 --> 00:24:57.529 this like very deeply nourishing food with local 00:24:57.529 --> 00:25:00.109 ingredients i mean that's amazing i love that 00:25:00.109 --> 00:25:04.730 sort of stuff um have you tried moqueca what's 00:25:04.730 --> 00:25:08.650 that it's a brazilian fish soup also like a strong 00:25:08.650 --> 00:25:12.250 fish soup with like with palm oil and coconut 00:25:12.250 --> 00:25:15.230 and coriander and lime and fish and prawns yeah 00:25:16.139 --> 00:25:18.799 That sounds fucking great. You drink it and you 00:25:18.799 --> 00:25:23.039 start dancing samba suddenly. I feel like that's 00:25:23.039 --> 00:25:24.960 the sort of thing, like if you drink a cup of 00:25:24.960 --> 00:25:27.200 that a day, you will never die and you'll never 00:25:27.200 --> 00:25:33.980 get sick. You won't age. You'll be dancing all 00:25:33.980 --> 00:25:39.400 day like Brazilian music, you know? Yes. Oh man, 00:25:39.460 --> 00:25:42.039 now I really feel like a soup. Yeah, my kick 00:25:42.039 --> 00:25:48.880 is like a super nice one. Yeah, like That's also 00:25:48.880 --> 00:25:52.160 something I never had like this dart soups here 00:25:52.650 --> 00:25:55.490 But I think I'll, because it's a thing. It's 00:25:55.490 --> 00:25:57.769 really a thing. You know, like you go to different 00:25:57.769 --> 00:26:02.210 like stores, like this gourmet shops where you 00:26:02.210 --> 00:26:04.730 get like high quality ingredients or markets 00:26:04.730 --> 00:26:07.849 or whatever. And there are always jarred fish 00:26:07.849 --> 00:26:10.470 soups and from different houses with different 00:26:10.470 --> 00:26:12.710 names. So it is a thing. And it's always this 00:26:12.710 --> 00:26:17.009 dark brown soup. So, and a day like today, which 00:26:17.009 --> 00:26:20.250 is like super rainy around here. This is, you 00:26:20.250 --> 00:26:22.579 know, like the. that thing that can happen to 00:26:22.579 --> 00:26:28.220 you like a warm bowl of fish soup absolutely 00:26:28.220 --> 00:26:32.220 i think soup is really underrated anyway um soup 00:26:32.220 --> 00:26:35.160 is like soup is the perfect meal you know anything 00:26:35.160 --> 00:26:37.440 broth related is it's just absolutely fantastic 00:26:37.440 --> 00:26:40.859 yeah i've really i really want to talk about 00:26:40.859 --> 00:26:44.160 fish soup now um after my recent trip to japan 00:26:44.160 --> 00:26:48.859 i feel like i've kind of lost um side of what 00:26:48.859 --> 00:26:52.180 real dashi tastes like and it like really i told 00:26:52.180 --> 00:26:55.000 i mentioned this visit to this one ramen place 00:26:55.000 --> 00:26:58.359 where everything smelled like dashi and inoichi 00:26:58.359 --> 00:27:02.359 uh i think it was called in kyoto very highly 00:27:02.359 --> 00:27:05.859 recommended it's it's again it's such a it's 00:27:05.859 --> 00:27:08.019 such a skillful thing to like get soups right 00:27:08.019 --> 00:27:09.660 because anybody can make a soup soup is the most 00:27:09.660 --> 00:27:12.359 simple thing ever but to get it really really 00:27:12.359 --> 00:27:15.940 right and to have this really deep broth is um 00:27:15.940 --> 00:27:19.640 it's not easy i used to make this thing it's 00:27:19.640 --> 00:27:22.960 like one of the my favorite soups and like soup 00:27:22.960 --> 00:27:24.660 bases that i ever made something that i called 00:27:24.660 --> 00:27:27.259 quail dashi i called it dashi because it was 00:27:27.259 --> 00:27:30.059 like very lightly infused but used to debone 00:27:30.059 --> 00:27:33.880 quails and have a lot of quail bones and then 00:27:33.880 --> 00:27:38.339 super simple right you put them in a pot you 00:27:38.339 --> 00:27:41.539 cover them just with enough water you add a small 00:27:41.539 --> 00:27:45.000 slice of ginger some spring onions the green 00:27:45.000 --> 00:27:47.700 and the white some peppercorns a little bit of 00:27:47.700 --> 00:27:50.359 garlic and then you just bring that up one time 00:27:50.359 --> 00:27:54.240 get rid of all the impurities and then just infuse 00:27:54.240 --> 00:27:58.099 it like a tea for an hour or so an hour two hours 00:27:58.099 --> 00:28:00.140 and then you strain it and you season it with 00:28:00.140 --> 00:28:03.279 a little bit of light soy and it's like the clearest 00:28:03.279 --> 00:28:06.720 fucking most perfect it's almost like a chicken 00:28:06.720 --> 00:28:09.640 soup on steroids right because it's just like 00:28:09.640 --> 00:28:13.039 so intensified it has this really full umami 00:28:13.039 --> 00:28:16.119 flavor of all the gaminess from the quails which 00:28:16.119 --> 00:28:19.039 is not too overpowering to be really gaminess 00:28:19.039 --> 00:28:21.099 you know but um i'm sure you can imagine what 00:28:21.099 --> 00:28:24.740 i mean dude today i saw this and i thought like 00:28:24.740 --> 00:28:27.980 we have to go to baga that's really like a so 00:28:27.980 --> 00:28:32.299 i saw this dish okay So this is the swimming 00:28:32.299 --> 00:28:36.559 bladder of the codfish, which is like, it's the 00:28:36.559 --> 00:28:39.400 organ that makes the fish swim, go up or low. 00:28:39.819 --> 00:28:42.720 And I know you know exactly what it is, but to 00:28:42.720 --> 00:28:45.240 describe it, it's like a, I would describe it 00:28:45.240 --> 00:28:47.579 like, I don't know, like a leather thick kind 00:28:47.579 --> 00:28:50.160 of thing, very sticky. And you have like this 00:28:50.160 --> 00:28:56.220 fish slimy thing with a pistachio praline, quail 00:28:56.220 --> 00:28:59.680 and beef. That's the dish. Oh my God, that sounds 00:28:59.680 --> 00:29:04.059 amazing. That sounds so good. This guy, whatever 00:29:04.059 --> 00:29:06.619 he does, it's always so mind -blowing just to 00:29:06.619 --> 00:29:10.339 read the concept and see, like, how the fuck 00:29:10.339 --> 00:29:12.519 did you come up with that, you know? Where is 00:29:12.519 --> 00:29:16.180 this? This is Paga, Pedrito Sanchez. This is 00:29:16.180 --> 00:29:19.119 in Jaén. Yeah, we've talked about him before, 00:29:19.240 --> 00:29:21.799 you know? It's the guy with the lettuce dessert, 00:29:21.960 --> 00:29:25.500 right? Exactly. The favorite chef of your favorite 00:29:25.500 --> 00:29:29.619 chef. My favorite chef. No, the favorite chef 00:29:29.619 --> 00:29:31.799 of your favorite chef. But who's my favorite 00:29:31.799 --> 00:29:36.099 chef? I don't know, but Pedrita Sanchez is his 00:29:36.099 --> 00:29:41.740 favorite chef. Ah, okay, okay. I thought you 00:29:41.740 --> 00:29:47.140 were going to make a Tim Rauer joke. That's it 00:29:47.140 --> 00:29:49.779 for this week's episode of Potluck Food Talks. 00:29:49.779 --> 00:29:52.160 If you like what we're doing, make sure to subscribe 00:29:52.160 --> 00:29:54.400 to the podcast so you never miss an episode. 00:29:54.779 --> 00:29:56.839 You can also find us on Instagram and TikTok. 00:29:57.279 --> 00:30:00.380 As potluck food talks. The show airs every Monday.