🎙️ EP149 – Tourists chase paella. Chefs chase truth. This is Barcelona through a cook’s eyes: lobster-slick canelons, seawater stews, five-euro dinosaurs, and bars where the plancha still shouts. Some obvious, some hidden. All about how this city eats—and why it matters.

🎧 Topics Covered in This Episode:

🌊🐖 Mar i Muntanya – Catalonia’s surf-and-turf DNA

🍝 Canelons + Lobster Butter – humble pasta, obscene sauce

🐟🔥 Suquet, Monkfish & Seawater – fishermen logic in a pot

🇪🇸🏆 Spain’s Case – why Spanish cooking belongs in the pantheon

🎄🍲 Galets at Christmas – meat-stuffed pasta that makes its own broth

🍋🐟 Fismuler Barcelona – Nino Redruello’s “cuisine doctor” vibe

🧀🔥 Cheesecake Wars – Zuberoa’s blue-cheese whisper, Ama vs. Fismuler, crust included

🥬🔥 Kimchi Butter & Charred Cabbage – fusion with restraint

🇪🇨🍲 Ecuador in BCN – Ñaño’s encebollado + plantain–peanut fish stew

🍺🍤 Counter Culture – Cal Pep & the gospel of the plancha

🧑‍🍳🥄 Bar Pinotxo → Sant Antoni – market bars done right

🥂🐙 Ultramarinos Marín – produce-driven seafood and “that bill”

🥃🍲 Bar Gèlida – the last cheap, working-class dinosaur

🥑🏙️ Gentrification vs. Culture – hip cafés, fragile ecosystems

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🎙️EP148 – A casual catch-up ☕ turns into a deep exploration of a cook’s career 👨‍🍳—turning points, mentors, and the lessons that shape a chef’s path to excellence ⭐.

🎧 Topics Covered in This Episode:

🍰 The Cheesecake Test – Why eating from the back might mean you’re a psychopath

🔥 Improvising in Caracas – No oil, no problem (fish confit saves the day)

👨‍🍳 Mentors Who Changed Everything – Ruben Martinez, Michel Hopfel, and the craft vs. business debate

🍃 Mugaritz & Beyond – Life lessons from chaos, herbs, and endless mise en place

🥕 When Food Makes You Cry – Hay ice cream, strawberry salads, and flavor as memory

🎵 Music or Silence – How sound shapes cooking and dining

🥩 Fine Dining vs. Chuletas – From Bourdain’s Mugaritz epiphany to Etxebarri’s steak supremacy

🎨 Doing Less, Doing It Right – Why Picasso lines, rap lyrics, and cooking all share the same truth

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🎙️ EP147 – Eric and Phil go all-in on the potato hall of fame—Robuchon’s butter-bomb purée, Heston’s triple-cooked fries, French gratins, plus some real WTF recipes like potato sauces and espumas. The greatest spud dishes every chef should know.

🎧 Topics Covered in This Episode:

🥔 The Potato is King – humble, ugly, glorious

👨‍🍳 Robuchon’s Legendary Purée (60% butter rule)

🍟 Heston’s Triple-Cooked Fries – the recipe that changed fries forever

🔥 Why Technique Matters – turning classics into innovation

🇪🇸 Spanish Fries vs. French Fries – soggy but soulful

🥛 Potato Gratin & Tartiflette – French comfort classics

🍲 Pommes Boulanger – baked potatoes with broth & onions

🥘 Creole Potatoes & Family Food Memories

🎶 Potatoes, Smell & Memory – food as time travel

🧪 WTF Potato Recipes – juicing, gels & experimental sauces

💨 Potato Espuma – fish, olive oil vs. butter debates

🤬 The Cheesecake & Potato Purée Wars – dogma in the kitchen

🧄 Marco Pierre White’s Butter-Roasted Potatoes

🍷 Potato Dressings – truffle oil, stock & genius simplicity

📚 Final Thoughts & Outro

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