Whip Cream Salmon

Send us a text Get ready for some food, friends, and fuckery! Ronnie and Brian are here, but it's a wacky Wednesday recording time. Brian's prepping for Bonnaroo, stressing about the rain and his shoe game. Lost phone? He's got a QR code trick!Then, it's all about Ronnie's new pizza oven! He's fired up, talking hot temps, and plans to cook everything from smoked carnitas to clams. They're geeking out over grills, woks, and all things cooking. Plus, they're dreaming up Boys Week feasts. Get ready for some laughs and kitchen insporation!What We DrankBrian - SinghaRonnie - PacificoSTAY CREAMY

Send us a text This week on Whipped Cream Salmon, co-hosts Brian and Ronnie dive headfirst into life's delicious, and sometimes chaotic, adventures. Ronnie kicks things off with the relatable tale of a new job gone wrong, prompting a hunt for greener pastures and a deep dive into high-ABV beers. He dreams of a future at "The Stanbury," a chef-owned gem with a gritty vibe, where a 40oz Miller High Life comes with champagne flutes and the possibility of a better work-life balance (and more "bro stuff" time with Brian!).Meanwhile, Brian's been a culinary commando, meticulously prepping vacuum-sealed, frozen meals for an upcoming festival. From wok-fired veggies and chicken to homemade "kimchi," his camp menu is dialed in, especially now that a friend's food truck at the festival promises access to burners and a dish pit! The conversation veers into the surprising difficulty of finding 35mm film in an age of cell phone cameras, and Ronnie shares a chuckle-worthy anecdote about being "trained" by a 19-year-old culinary student.Join Brian and Ronnie as they navigate the highs and lows of job searching, culinary triumphs, and the ever-elusive quest for the perfect photo development, all while dreaming of baseball, burritos, and more good times ahead!What we drankRonnie - Victory Brewing Co. - Berry Monkey Fruited Sour TripelBrian - SinghaSTAY CREAMY

Send us a text Join Ronnie as he bravely faces the terrifying unknown of a new job (will he survive?). Brian, meanwhile, is battling the epic first-world problem of returning a slightly less-than-perfect wok. Hear tales of smoky sausage disappointment and the ongoing war against unexpected rain. We're basically functioning adults... mostly. Tune in for life updates from two people who are just winging it.What we drankRonnie - Crank Arm Brewing - Jimmy's Bike Drive Coastal LagerBrian - Deep River Brewing Co - PickletownSTAY CREAMY

Send us a text This episode finds Ronnie battling car troubles while Brian navigates a crowded farmers market. Their culinary chat ranges from in-season fruits to the controversies of barbecue smoking, including the dreaded brisket "squeeze." Ronnie shares his Yakitori chicken success and Brian recounts a surprising grocery store discovery. In a major life update, Ronnie announces his exciting career change to an Omakase sushi restaurant, sparking a discussion about authentic Japanese cuisine.What We DrankRonnie - PacificoBrian - Sugar Creek Brewing Co - White AleSTAY CREAMY

Send us a text Brian debuts a bold new shirt (let's just say Remy the Rat might be involved), while Ronnie confesses his IPA-exit strategy in favor of something "crisp." They also ponder the mysteries of fried rice in other cultures and whether swamp people have their own language. Tune in for the usual blend of food talk, questionable logic, and Brian's tales of fancy wedding toilets. There may even be a new animal segment involving milk sweat?!What We DrankBrian - Deep River - Kayak KolschRonnie - Pacifico - PacificoSTAY CREAMY

Send us a text Ronnie and Brian are up to their shenanigans again! Join the noodle boys as the guys discuss the unexpected grip of Afrin, Brian's upcoming road trip (dog in tow!), and the wild realities of restaurant work. Ronnie recounts a hellish catering week and the delicious redemption of a gourmet family meal. Plus, a deep dive into the divisive world of New Haven pizza and truly terrible pizza creations.What We DrankBrian - Flat Rock Cider Company - Tropical Pineapple Homegrown Hard CiderRonnie - Sapporo - SapporoSTAY CREAMY

Send us a text Brian and Ronnie are back, and this week, they're diving headfirst into the deep fryer of life! Fresh off a fun-filled yakitori grilling session at Ronnie's place (thanks for the Chang, Brian!), the boys recap the delicious details, with Ronnie-san channeling his inner Takasan. They discuss the art of the perfect chicken skewer, the quest for legit Japanese skewers (square is the key!), and Ronnie's near-fatal encounter with a surprisingly sharp kitchen tool.What We DrankRonnie - Chang - Lager BeerBrian - Singha - Lager BeerSTAY CREAMY

Send us a text Join Ronnie and Brian as they talk more about the finale of Ronnie's Japan trip. The boys discuss controversial cooking takes, fun new tools and share a lot of laughs. You wont want to miss this!What We DrankRonnie - Lime SourBrian - Zero Gravity - Green State LagerFancy Japanese ginger grater thingy- OroshiganeSTAY CREAMY

Send us a text Listen in while Ronnie and Brian talk about the rest of Ronnie's Japan trip and dream big about a small new restaurant.What We Drank- Brian - Edmund's Oast - Sour Apricot Peach- Ronnie - Highland Brewing - Seasonal Cerveza Lime LagerSTAY CREAMY

Send us a text Greetings from Japan! Join Ronnie from his hotel room in Japan as he talks about his adventure and Brian recaps his weekend slanging chicken wings at Dreamville!What we drankBrian - Singha Premium LagerRonnie - idk some weird Japanese soda booze lolSTAY CREAMY

Send us a text Join Brian and Ronnie as they discuss Ronnie's trip to Japan next week and Brian's camping trip. Did someone burn chicken during the recording of this episode?! Stay tuned to find out!What we drank- Ronnie - Highland Brewing - Seasonal Cerveza Lime Lager - Ashville NC - Brian - Singha Premium LagerSTAY CREAMY

Send us a text What we drank- Ronnie - Highland Brewing - Seasonal Cerveza Lime Lager- Brian - Birdsong - Good As HellesKay's rice that's burnt as FSTAY CREAMY

Send us a text SummaryIn this episode of Whipped Cream Salmon, hosts Ronnie and Brian explore a variety of topics ranging from their childhood mischief to their experiences in the culinary world. They discuss the importance of creativity in restaurant menus, the dynamics of sharing meals, and the art of being a good diner. The conversation is filled with humor and insights into the food industry, making it a delightful listen for food enthusiasts. In this conversation, Brian and Ronnie delve into the nuances of dining etiquette, the expectations of diners, and the pressures faced by restaurant staff. They discuss the importance of being a good diner, the dynamics of kitchen service, and share valuable cooking tips. The conversation emphasizes the relationship between diners and restaurant staff, highlighting how mutual respect and understanding can enhance the dining experience.Chapters00:00 Introduction to Whipped Cream Salmon02:59 Childhood Memories and Mischief05:57 Cooking Without Recipes08:58 Dining Experiences and Restaurant Observations11:57 The Art of Being a Good Diner15:05 Restaurant Menu Creativity17:50 The Dynamics of Sharing Meals20:55 Handling Service Issues in Restaurants30:02 The Art of Dining: Expectations and Realities35:31 Being a Good Diner: Etiquette and Interaction40:11 Timing and Reservations: The Flow of Service45:35 Kitchen Dynamics: The Pressure of Service48:46 Cooking Tips: Mastering the Basics01:04:07 Closing Thoughts: Learning and Growing in the KitchenWhat We DrankRonnie - Vicious Fishes - Octo-PillsBrian - Singha - Premium LagerSTAY CREAMY

Send us a text What We DrankRonnie - Sierra Nevada - Pale AleBrian - Raleigh Brewing - It Girl (Munich Helles Lager)STAY CREAMY

Send us a text What We DrankCoffee!Go Buy Some Knives!https://www.korin.com/https://www.chefknivestogo.com/STAY CREAMY

Send us a text SummaryIn this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into a lively discussion about their recent family experiences, including a spring training baseball game. They explore the joys of ballpark food, share their preferences for ice cream and fro-yo, and engage in a humorous debate about cake rankings, culminating in a tier list that includes everything from ice cream cake to fruitcake. The conversation is filled with laughter, personal anecdotes, and a light-hearted examination of food culture. In this engaging conversation, Brian and Ronnie explore various culinary topics, from baking delicious breads to quick outdoor cooking meals. They discuss their experiences with kitchen supplies, the challenges of restaurant supply stores, and share their culinary inspirations, including a flavorful chicken paprikash dish. The conversation also touches on family cooking traditions and what food trends they hope to see in the future, emphasizing the importance of quality vegetables and interactive dining experiences. In this conversation, Ronnie and Brian explore various food trends and culinary insights, emphasizing the importance of quality ingredients over quantity, the dangers of greenwashing in food labeling, and the rising popularity of chicken thighs. They also discuss the need for spiciness in dishes, share tips on cooking green vegetables, and highlight the significance of bitter flavors in enhancing culinary experiences.Chapters00:00 Welcome to Whip Cream Salmon02:51 Family Time and Spring Training06:01 Ballpark Food Adventures09:01 Ice Cream and Fro-Yo Preferences12:01 Ranking Cakes: The Sweet Debate15:01 The Great Cake Tier List17:59 Fruitcake: The Booty Tier Cake21:33 Baking Delights: Exploring Bread Varieties22:05 Cooking Adventures: Quick Meals and Outdoor Cooking23:46 Kitchen Supplies: Discovering US Foods25:36 Restaurant Supply Stores: A Mixed Bag28:26 Culinary Inspirations: New Chicken Dishes32:47 Braised Chicken Paprikash: A Flavorful Journey36:58 Celebrating Family: Cooking for Special Occasions38:40 Food Trends: What We Want to See in 202547:41 Quality Over Quantity in Food48:57 The Dangers of Greenwashing53:56 The Rise of Chicken Thighs57:07 Embracing Spicy Food01:08:59 Cooking Green Vegetables01:14:24 The Importance of Bitter FlavorsWhat we drankRonnie - Guinness - Guinness StoutBrian - Middle James Brewing Co - Mystic Water Amber AleSTAY CREAMY

Send us a text SummaryIn this episode, hosts Ronnie and Brian dive into their recent adventures, including their upcoming participation in the Dreamville Festival, where they will serve food. They discuss their beverage choices, share amusing dog stories, and talk about their cooking experiences. The conversation also touches on community initiatives like cleaning up litter and the challenges of working in the restaurant industry, particularly focusing on food costing and the creative aspects of being a chef. In this conversation, Ronnie and Brian discuss the challenges and strategies involved in managing a restaurant, particularly focusing on the transition to a new multi-concept location. They explore the importance of soups in profitability, creative solutions to minimize food waste, and the anticipation surrounding the opening of a new restaurant. The duo also delves into upcoming restaurant trends for 2025, rating them on a humorous 'cream scale' while reflecting on the nostalgia associated with food and dining experiences. In this conversation, Brian and Ronnie explore various food trends, their origins, and the importance of sustainable practices in cooking. They discuss the resurgence of fermented foods, the evolution of beverage flights, the rise of mocktails, and the significance of locally sourced ingredients. The conversation also touches on humorous kitchen mishaps and practical cooking tips, emphasizing the importance of quality ingredients and sustainable agriculture.Chapters00:00 Introduction to Wiener Boys03:02 Excitement for Dreamville Festival05:59 Beverage Choices and Preferences08:53 Snow Day and Work Updates12:00 Dog Antics and Food Mishaps15:02 Community Clean-Up Initiatives16:57 Cooking Adventures and Recipes20:00 Exploring Katsu Dishes22:59 Restaurant Challenges and Food Costing24:58 Navigating Growing Pains in Restaurant Management26:13 Building a Multi-Concept Restaurant27:52 The Importance of Soups in Restaurant Profitability30:11 Anticipation and Challenges of Opening a New Location31:20 Creative Solutions to Minimize Food Waste32:43 Exploring Restaurant Trends for 202534:52 Rating Restaurant Trends on the Cream Scale39:54 Nostalgia in Food and Restaurant Culture47:58 The Resurgence of Fermented Foods50:33 The Evolution of Beverage Flights53:46 The Rise of Mocktails56:04 The Importance of Local Sourcing01:00:01 Sustainable Agriculture and Quality Ingredients01:02:50 Humorous Kitchen Mishaps01:10:06 Cooking Tips and TechniquesWhat We DrankRonnie - Guinness - Guinness StoutBrian - Deep River - Limon CelloSTAY CREAMY

Send us a text SummaryIn this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into a variety of topics centered around food, cooking experiences, and personal updates. They discuss their Valentine's Day celebrations, unique food experiences, memorable restaurant events, cooking techniques, and the joys of preparing surf and turf. The conversation also touches on life updates, including the dynamics of having a new roommate and the benefits of downsizing. In this episode, Ronnie and Brian discuss various topics ranging from home organization and van build-outs to culinary experiences and humorous anecdotes from their work in the food industry. They share insights on maximizing space in living areas, the challenges of outdoor activities due to weather, and their favorite Vietnamese dishes. The conversation also touches on the evolution of culinary authenticity, the intricacies of fish butchery, and a funny story about a workplace misunderstanding. They conclude with cooking tips and express gratitude for their listeners' support.Chapters00:00 Introduction to Whip Cream Salmon02:51 Valentine's Day Celebrations and Cooking Adventures05:55 Exploring Unique Food Experiences08:57 Memorable Restaurant Events and Experiences12:03 Cooking Techniques and Tips14:51 Surf and Turf: A Culinary Delight17:59 Life Updates and Roommate Dynamics30:57 Maximizing Space: The Bedroom and Office Setup31:55 Van Build-Out: Progress and Plans36:45 Camping Adventures: Plans and Weather Challenges37:58 Exploring Vietnamese Cuisine: Pho Recommendations41:05 Culinary Authenticity: The Evolution of Food46:30 Fish Butchery: Insights from Professionals50:13 Accident Response: Lessons Learned55:43 Idiot Sandwich: A Humorous Workplace Story01:00:49 Cooking Tips: Clean as You Go01:07:15 Milestones and Listener AppreciationWhat we drankBrian - Truly - Pineapple Hard SeltzerRonnie - Pacifico - PacificoSTAY CREAMY

Send us a text SummaryIn this episode, hosts Ronnie and Brian welcome Chef Jordan Miller, reminiscing about their time working together at Plump Jack in Tahoe. They discuss the challenges and changes in the restaurant industry, especially post-COVID, and how personal life and family dynamics influence career choices. The conversation culminates in a fun segment where they draft their favorite sauces, showcasing their culinary preferences and experiences. In this engaging conversation, the hosts delve into the world of sauces, discussing their favorites, the versatility of various condiments, and the cultural significance of these culinary staples. From chili crisp to puttanesca, the dialogue flows through personal anecdotes and professional insights, highlighting how sauces can elevate dishes and define cuisines. The conversation culminates in a light-hearted debate over the best sauces, with honorable mentions and reflections on the importance of flavor in cooking. In this engaging conversation, the hosts delve into various culinary topics, starting with the current Sriracha shortage and its implications. They explore the heat levels of different global cuisines, particularly Indian and Thai, and share their experiences dining at Michelin-starred restaurants. The discussion shifts to the importance of simplicity in cooking, emphasizing that the best meals often come from straightforward, well-executed dishes. Finally, they touch on the pizza renaissance, discussing the art of crafting the perfect slice and the significance of quality ingredients. In this episode, the hosts share their experiences in the culinary world, discussing the importance of labeling food, sharing humorous kitchen fails, and offering practical cooking tips. They emphasize the value of relationships formed in the kitchen and the lessons learned from both successes and mistakes.Chapters00:00 Introduction and Guest Welcome05:00 Memories from Plump Jack and Tahoe Days10:09 Career Paths and Restaurant Industry Challenges14:49 Navigating Life Changes and Family Dynamics20:14 Drafting Favorite Sauces24:42 Sauce Showdown: The Best Condiments29:10 The Versatility of Sauces in Cooking32:21 The Importance of Soy Sauce and Ranch36:08 The Final Picks: Personal Favorites39:10 Honorable Mentions and Closing Thoughts43:03 The Great Sriracha Shortage45:58 Exploring the Heat of Global Cuisines50:51 The Michelin Experience: Expectations vs. Reality56:09 Simplicity in Culinary Excellence01:01:01 The Pizza Renaissance: Crafting the Perfect Slice01:08:41 The Test Kitchen Experience01:09:59 Idiot Sandwich Stories01:15:59 Lessons from Kitchen Fails01:26:02 Whipped Cream Salmon School for Cooks01:29:49 Final Thoughts and TipsWhat We DrankBrian - Hardywood Park Craft Brewery - Chocolate Vanilla Creme Stout Ronnie - Kizakura Kyoto - Matcha IPAJordan - Garage BeerSTAY CREAMY

Send us a text   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.Chapters00:00 Welcome to Whip Cream Salmon06:11 A Pup's Recovery Journey09:39 Exciting Mexico Trip Plans15:30 Cultural Sporting Events20:58 Ballpark Food Favorites21:12 Gas Station Gourmet: A Culinary Journey23:01 Cooking Adventures: Chicken Francese and Tonkatsu27:47 Exploring Sauces: The Art of Beurre Monté30:15 Curry and Comfort: Golden Curry Experiences35:08 Kitchen Construction: Building a New Culinary Space40:12 Menu Development: Crafting the Perfect Offerings47:44 The Joy of Tortillas and Soba Salad Performance48:33 A Busy Day in the Kitchen51:54 Planning for a Massive Catering Event52:55 Using Technology for Catering Calculations54:31 Preparing for a Fruitful Challenge59:02 Navigating Catering Quantities and Expectations01:00:01 Idiot Sandwich Stories from the Kitchen01:06:08 Innovative Kitchen Tools and TipsWhat We DrankRonnie - Red Oak Brewing Co. - Red Oak Amber LagerBrian - Allagash Brewing Co. - Ski House Winter White AleKatsudon - Katsu-ish dish I was trying to rememberButter Crock on AmazonSTAY CREAMY

Send us a text  In this episode, Brian and Ronnie celebrate their 30th episode, reflecting on their journey and the challenges of maintaining a podcast. They discuss the emotional difficulty of making decisions regarding their pets' health, share their recent cooking experiences, and delve into the dynamics of working in the restaurant industry, especially during the post-holiday season. In this conversation, Brian and Ronnie explore the evolving roles of executive chefs, the importance of hiring and training in the culinary world, and share humorous anecdotes from their kitchen experiences. They also provide valuable culinary tips for home cooks, emphasizing the significance of proper techniques and tools in cooking.Chapters00:00 Celebrating Episode 3002:45 Navigating Difficult Decisions with Pets09:57 Cooking Adventures and Culinary Creations17:05 Work Dynamics and Restaurant Challenges25:59 The Evolving Role of Executive Chefs32:00 Hiring and Training in the Culinary World34:04 The Art of Interviewing and Finding the Right Fit43:01 Humorous Kitchen Stories and Lessons Learned48:59 Culinary Tips and Tricks for Home CooksWhat We DrankBrian - Nobel - Session Mead with Black CurrentRonnie - Narragansett - Narragansett LagerSTAY CREAMY

Send us a text   In this episode of Whip Cream Salmon, hosts Ronnie and Brian share their weekly updates, discuss their cooking adventures, and dive into common cooking questions. They explore the importance of seasoning with salt, how to fix sauces that are too thick or too thin, and techniques for emulsification. The conversation is filled with personal anecdotes, culinary tips, and a light-hearted approach to home cooking. In this conversation, Ronnie and Brian delve into various cooking techniques, focusing on mastering sauces, the art of searing meat, essential skills for home cooks, and underappreciated methods. They also explore advanced techniques worth learning, such as emulsification and poaching, emphasizing the importance of preparation and understanding ingredients in achieving culinary success. In this engaging conversation, Brian and Ronnie delve into the intricacies of cooking techniques, particularly focusing on emulsification, the importance of quality ingredients, and kitchen safety. They share personal anecdotes and tips for mastering culinary skills, while also emphasizing the significance of having the right tools in the kitchen. The discussion wraps up with essential cooking tips and a light-hearted banter that keeps the audience entertained.Chapters00:00 Introduction and Weekly Updates03:05 Cooking Adventures and Experiences05:59 Salt: When and How to Use It12:02 Fixing Sauces: Thickness and Flavor18:00 Emulsification and Sauce Techniques25:42 Mastering Sauce Techniques29:27 The Art of Searing Meat35:34 Essential Cooking Techniques for Home Cooks42:34 Underappreciated Cooking Techniques49:30 Advanced Cooking Techniques Worth Learning51:29 Mastering Emulsification Techniques57:26 The Importance of Quality Ingredients01:01:35 Kitchen Safety and Common Mistakes01:07:10 Essential Kitchen Tools and Tips01:12:13 Final Thoughts and Listener EngagementWhat we drankRonnie - Trophy Brewing Co - Mort's Trophy Lager -  Raleigh NCBrian - Edmund's Oast - Something Cold - Charleston SCSTAY CREAMY

Send us a text   In this episode of 'Whipped Cream Salmon', hosts Brian Bastanza and Ronnie Sanchez welcome special guest Mike Garcia, a former sous chef and executive chef. The conversation flows from light-hearted introductions to deeper discussions about cooking, relationships in the kitchen, and the emotional aspects of working in the culinary field. The episode culminates in a fun sandwich draft, where the hosts share their favorite sandwiches and engage in friendly banter. In this engaging conversation, the hosts delve into the world of sandwiches, sharing their favorites and debating the merits of various types. From the classic BLT to the spicy chicken deluxe, they explore the nuances of each sandwich, including the torta, lobster rolls, and the French dip. Personal anecdotes about their culinary journeys and experiences in the food industry add depth to the discussion, making it both informative and entertaining. The conversation culminates in a lively debate about the Reuben and meatball parm, showcasing the passion and love for food that drives their discussions. In this engaging conversation, the hosts delve into the world of sandwiches, exploring various iconic options such as the Muffaletta, Cubano, Philly Cheesesteak, Italian Sub, and Banh Mi. Each sandwich is discussed in detail, highlighting its unique ingredients, cultural significance, and personal preferences. The conversation flows naturally, with humor and camaraderie, as they share their experiences and opinions on these beloved culinary creations. In this engaging conversation, the hosts delve into the world of sandwiches, exploring various types, flavors, and personal anecdotes related to their culinary experiences. They discuss the intricacies of making the perfect sandwich, the importance of sauce application, and share their favorite summer sandwiches. The conversation also touches on humorous culinary mistakes and the excitement of discovering new ingredients at Asian markets. In this engaging conversation, Mike Garcia, Brian, and Ronnie share their culinary experiences, from a delightful Filipino dinner to humorous kitchen mishaps. They discuss the importance of cultural diversity in the kitchen, the impact of COVID-19 on the restaurant industry, and personal growth within the culinary field. The episode wraps up with practical cooking tips for home cooks, emphasizing cleanliness and attention to detail.Chapters00:00 Introduction to the Podcast and Guests06:05 Golfing and Casual Attire11:59 The Importance of Kitchen Relationships18:01 The Sandwich Draft Begins22:17 The Great Sandwich Debate24:01 Exploring Tasty Tortas26:15 Pastries and Sweet Treats27:25 Lobster Rolls: A Controversial Choice29:58 Food Origins and Personal Stories35:00 The Art of the French Dip39:58 Meatball Parm: A Comfort Classic42:40 The Reuben: A Timeless Favorite44:23 The Muffaletta: A New Orleans Delight46:38 The Iconic Cubano Sandwich52:43 Philly Cheesesteak: A Classic Debate57:54 The Italian Sub: A Timeless Favorite01:00:02 Banh Mi: A Fusion of Flavors01:00:35 Exploring Pâté and Banh Mi Delights01:01:43 The Art of Sandwiches: A Culinary Journey01:04:52 Honorable Mentions: Celebrating Iconic Sandwiches01:08:40 Summer Sandwiches: Nostalgic Flavors01:10:07 Sauce Application: The Key to a Perfect Bite01:11:24 Idiot Sandwiches: Culinary Mistakes and Lessons Learned01:21:17 Culinary Adventures: Filipino Dinner Experience01:22:36 Kitchen Mishaps: The Idiot Sandwich Story01:25:05 Culinary Confusion: Zucchini vs. Cucumber01:26:54 Cultural Diversity in the Kitchen01:28:03 The Importance of Attention to Detail01:29:33 Reflections on Growth and Change in the Industry01:32:11 The Impact of COVID-19 on theSTAY CREAMY

Send us a text   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.Chapters00:00 Welcome to Whipped Cream Salmon00:59 New Year Celebrations and Reflections03:00 Exploring Atlanta: Food and Culture05:49 Biking Adventures and City Exploration08:58 Sickness and the Cycle of Health11:58 Dining Experiences: Thai and Szechuan Cuisine14:54 Culinary Insights: Authenticity in Asian Cuisine17:53 Lentils and Comfort Food21:01 Humorous Anecdotes and Everyday Life26:37 Exploring Szechuan Cuisine28:25 Dumplings and Dim Sum Adventures30:41 Vlogging Cooking Experiences37:21 Cooking Mishaps and Lessons Learned41:44 Vision Boards and Podcasting Goals46:28 Kitchen Tips and RecommendationsWhat We DrankRonnie - Hot toddy - Tin Cup WhiskyBrian - Sapporo - SapporoChai Pani - Atlanta, GAChez Pannise - Berkley, CASTAY CREAMY

Send us a text   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 drankBrian - Resident Culture - Island TimeRonnie - Resident Culture - Island TimeRick Bayless' Black MoleHow to make KimchiHow to make CarbonaraSTAY CREAMY

Send us a text   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.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY

Send us a text 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.Chapters00:00 Introduction to Whip Cream Salmon06:11 Cooking Challenge: Goulash vs. Chicken and Dumplings12:03 Exploring Culinary Traditions24:00 Culinary Experiences in Asia and Europe33:24 Navigating Danger and Corruption39:41 Culinary Destinations in North America49:00 The Importance of Training in the Kitchen55:32 Tips for Cooking Chicken BreastsWhat We Drank- Brian - Edmund's Oast - Something Cold- Ronnie - Rhinelander Brewing Co - Boatswain American IPABuzz Feed IdiotsSTAY CREAMY

Send us a text 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 drankBrian - Leffe - Blond AleRonnie - SapporoFocaccia Recipeby 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.comInstagram: @whip.cream.salmon.podcastSTAY CREAMY

Send us a text 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 drankRonnie - SopporoBrian - SinghaSTAY CREAMY

Send us a text 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.Chapters00:00 Introduction and Banter03:24 Thanksgiving Cookery and Traditions07:52 Weekend Adventures and Cooking Experiences14:00 Sushi for Thanksgiving?20:25 Coffee Makers and Kitchen Gadgets25:58 Sushi Making and Culinary Adventures27:59 Sushi Preferences and Dining Experiences29:57 All-You-Can-Eat Sushi Experiences31:59 Favorite Sushi and Fish Types34:00 Thanksgiving Menu Planning36:59 Funny Dining Experiences39:01 Post-Snowboarding Sushi Feasts39:57 Quail Egg Shooters and Asian Markets43:09 Quality of Meat at Asian Markets46:07 Finalizing the Thanksgiving MenuBeers we drankBrian - Great Lakes Brewing Co - Christmas AleRonnie - Trophy Brewing Co - "Fast Fun" Helles LagerSTAY CREAMY

Send us a text Join Brian and Ronnie on a culinary adventure as they delve into their experiences working in a high-end restaurant. From cracking open massive lobsters to navigating the complexities of a large-scale commercial kitchen, this episode is packed with hilarious stories and insights into the world of food service. Get ready for tales of culinary mishaps, epic feasts, and the unforgettable characters they've encountered along the way.Beers we drankBrian - Joe Joe's - Chocolate Vanilla Cream StoutRonnie - Beer Den - Robin Hood Amber LagerSTAY CREAMY

Send us a text  In this episode, Brian and Ronnie share hilarious stories and spicy insights into the unique, intense world of restaurant kitchens, comparing the unpredictable spice levels of “ethnic” food to the wild camaraderie among line cooks. From accidental chili overloads to unconventional team bonding moments, they reveal the quirks and challenges of kitchen life that wouldn't fly in a typical office setting. Listeners will enjoy a blend of humorous anecdotes about inconsistent spice ratings, kitchen remedies for chafing, and behind-the-scenes moments that make the food service industry unforgettable. Perfect for fans of culinary culture, restaurant humor, and anyone curious about the untold side of the kitchen. Beers We Drank- Brian - Amstel Light- Ronnie - Untold Brewing - Seatown LagerSTAY CREAMY

Send us a text Join Ronnie and Brian as they reunite to share their latest culinary adventures. From family vacations and exotic markets to kitchen mishaps and noodle shop dreams, this episode is a flavorful journey. They delve into the art of menu crafting, the science of pasta, and the philosophy of comfort food. Whether you're a seasoned chef or a casual cook, this episode is sure to inspire and entertain.Beers We DrankRonnie - Fonta Flora Brewery - Steamer LaneBrian - Jack's Abby - Intrepid Traditions

Send us a text Join your favorite food-obsessed duo, Brian and Ronnie, as they take you on a mouthwatering journey. From Boston's finest Italian cuisine to a wild weekend in Provincetown, this episode is packed with culinary delights and hilarious anecdotes. We'll discuss everything from braised Chuck to lobster rolls, and from smoked lamb roasts to homemade poke bowls. So grab a snack, sit back, and get ready to laugh, learn, and maybe even drool a little.Beers We DrankRonnie - Oud Beersel Brewery - Oude Geuze Vieille Brian - Angry Orchard - Crisp Apple

Send us a text In this episode, Brian and Ronnie dive deep into the world of home cooking and foraging. From discussing the art of preparing mushrooms to sharing stories about their culinary adventures, the duo covers it all. Brian reminisces about his experiences with a quirky mushroom forager and the challenges of using an old, temperamental oven. Meanwhile, Ronnie talks about his recent culinary experiment with a Yemeni sauce called Zhoug. Join them as they explore the joys of cooking with fresh ingredients and the importance of preserving local food traditions.Beers We DrankBrian - Olde Mecklenburg Brewery - Mecktoberfest - Märzen LagerRonnie - Edmund's Oast - Apple Cider Doughnuts

Send us a text Welcome to another episode of Whip Cream Salmon, Brian and Ronnie are discussing National Taco Day. They share their own taco experiences and recipes. Brian talks about making his own tortillas and slaw for tacos, while Ronnie mentions a unique Mexican slaw he learned from a friend. The boys have a big disagreement on what qualifies as a burrito. What the f*** is a burrito anyways?!Beers we drank- Ronnie - Two Pitchers Brewing - Radler - Brian - Singha

Send us a text Join Brian and Ronnie for a behind-the-scenes look at Ronnie's culinary world. Ronnie comes up to Charlotte and the boys get together for a special live in person episode. They dive into Ronnie's latest menu innovation: a soba noodle salad that's taking his workplace by storm. Get a glimpse into the quirky family dynamic at Ronnie's workplace. From the owners' eccentric parents to the unexpected twists and turns of their daily interactions, it's a behind-the-scenes look that's sure to keep you laughing.Beers we drankNegra Modelo

Send us a text Join Brian and Ronnie as they dive into the world of hosting large gatherings and feeding hungry friends. In this episode, they share their go-to recipes for easy, crowd-pleasing meals, discuss the importance of planning ahead, and recount hilarious anecdotes from their own hosting experiences. From tackling Thanksgiving dinner to throwing a last-minute taco party, Brian and Ronnie offer practical advice for anyone looking to impress their guests with delicious food and minimal stress.Beers we drankRonnie - Resident Culture - Disco BabyBrian - Coors - Banquet Beer

Send us a textGet ready for a hilarious and cringe-worthy deep dive into the culinary world with Brian and Ronnie. From burnt hands and accidental salt bombs to epic prank victories and secret cooking tips, these two culinary misfits share their most embarrassing and hilarious kitchen experiences. Discover how to avoid common injuries, learn the secret to cleaning your blender effortlessly, and enjoy hilarious stories of culinary chaos. Whether you're a seasoned chef or a home cook looking for a good laugh, this episode is sure to leave you rolling on the floor. So grab a snack, sit back, and prepare to be entertained by the funniest cooking podcast you've ever heard!Beers we drankBrian - Edmund's Oast Brewing Co, Sour Cherry PineappleRonnie - Brewery Bhavana, Surf - Fruited Session IPA

Send us a textIn this episode of Whip Cream Salmon, Brian and Ronnie explore a variety of culinary topics, including yakitori, flatbreads, and international cuisines. They share their personal experiences, recipes, and insights, offering listeners a flavorful and entertaining journey. From discussing the intricacies of yakitori grilling to sharing lighthearted anecdotes about barbecue blunders, Brian and Ronnie provide a unique and engaging listening experience.Beers we drankBrian - Kirin - Ichiban, Los Angeles CA/Williamsburg VARonnie - Amazing Brewing CO, Seongsu-Dong Pale Ale, South KoreaChicken KormaLemon Rice ChitrannamKonro Grill

Send us a textJoin us as we dive deep into our culinary adventures in Bangkok. From the unforgettable flavors of a roadside noodle stall to the unexpected delights of a street vendor's meatball bun, we share our must-try dishes and insider tips for exploring Thailand's vibrant food scene. Learn about the local culture, discover hidden gems, and get inspired to plan your own unforgettable Thai food journey. In this episode, the boys also discuss the unique flavors and ingredients that make Thai cuisine so special. Whether you're a seasoned traveler or simply curious about exploring new flavors, this episode is a must-listen for anyone who loves food and adventure.Khao Soi RecipeGaa Restaurant, BangkokWedding Speech from "The Hangover 2"Beers we drankRonnie - Cloud Surfer - Trophy Brewing Company | Raleigh, NCBrian - Hornets Nest - Olde Mecklenburg Brewery | Charlotte, NC

Send us a textIn this episode of Whip Cream Salmon, Brian and Ronnie toast to Ronnie's new job and discuss their recent culinary experiments, including a fire grilled cheese and a unique barbecue sauce made with peaches and peppers. Brian and Ronnie also ponder the art of barbecue, debating the merits of different styles and techniques, from Texas-style brisket to Carolina vinegar-based sauce. Join Brian and Ronnie as they share their thoughts on the importance of simplicity in cooking and the joy of learning new culinary skills.Beers we drankRonnie - Resident Culture - Friendship Is Free - Charlotte, NCBrian - Narragansett Lager - Providence, RI | Rochester, NY

Send us a Text Message.Join hosts Brian and Ronnie as they chat with their guest, Chef Jack Connell, about his culinary experiences and hilarious anecdotes. In this episode, they discuss the origins of the "Whip Cream Salmon" name, share stories about their time working together, and reveal a shocking incident involving a friend and a knife. From navigating a tiny kitchen amidst a surge of orders to sharing tales of unexpected encounters, Chef Jack's insights offer a hilarious peek behind the curtain of restaurant life. Tune in for laughter, food talk, and unexpected twists.Jet Tila's Drunken NoodlesTraeger Pellet SmokersBeers we drankBrian - Speculoos Cookie Butter Beer - Richmand, VARonnie - Pickeltown Lager - Collaboration between Deep River and R&R - Clayton, NC Jack - Booch Craft Ginger Lime - Ocean Beach, SD

Send us a Text Message.Join Ronnie and Brian on Whipped Cream Salmon as they dive into the world of food trends. From molecular gastronomy to aspic encased foods, they explore both the good and the bad of culinary innovations. Listen as they share their personal experiences and debate whether these trends are hits or misses. Whether you're a foodie or simply curious about the latest food fads, this episode is sure to entertain and inform."Bad trends were usually good trends. They just got watered down into a really bad, overdone trend."- David ChangBeers we drankBrian - Full Steam - "Biscuit Wheat" - Duram, NCRonnie - Resident Culture - "Subtle Shade Saison" - Charlotte, NCB. Dylan Hollis - Baking Yesteryear - YouTube ChannelB. Dylan Hollis - The Cold Oven Cake | 1976 RecipeWe Want Plates RedditPasta FlightDessert HandsPasta Wine GlassTacos in Rocks Glasses

Send us a Text Message.On this episode, the boys discuss their weekly culinary adventures, starting with a deep dive into the world of smoking meats. Ronnie shares his experience with spatchcocked chicken dunked in an Alabama white barbecue sauce. They discuss discovering affordable and often underused cuts of meat. They also chat about the importance of family meal in professional kitchens, emphasizing resourcefulness and the often-overlooked art of preparing food for colleagues. The episode is filled with anecdotes and tips, making it a must-listen for food enthusiasts and home cooks alike.YouTube - Meat Church BBQ - Smoked Chicken with Alabama White SauceYouTube - Brian Lagerstrom - SLOW ROAST CHICKEN (Tastes Just Like Rotisserie)YouTube - Brian Lagerstrom - The Greatest Pancake Recipe of All Time (The GOAT)Beers we drankBrian & Ronnie - Singha (with ice!)Keller, Thomas (1999).--First Course--The French Laundy Cookbook (pp.115)--Published by ArtisanTHE IMPORTANCE OF STAFF MEAL  "Because the South Florida restaurant business was seasonal, I left Yacht Club and headed north in the summer to Newport, then Narragansett, Rhode Island, to look for work. My second year there, I met Roland Henin on the beach in Narragansett. He was chef at a place called the Dunes Club, a big hotel; he commanded a kitchen the size of a football field with a crew of forty cooks, and he needed someone to cook staff meal.  Henin was from Lyon, the gastronomic capital of the Western world. He was an old-school French guy, trained in the European apprentice system. There was Zeus, and there was Roland, god of cooking. He knew everything. He taught me how to peel a tomato, how to cook a green vegetable properly, things no one had taken the time to show me before. He taught me how to make stock, how to roast and braise.  The staff meal cook is a low man in the kitchen hierarchy. You cook meals from scraps for people who work in the kitchen. But the Dunes Club was a high-end kitchen and Henin was a  classical French chef, so our scraps might be the butt from a tenderloin, and with that I learned how to make boeuf bourguignon. We'd have the legs left over from butchered chickens and with these I learned to make coq au vin. I turned lamb scraps into lamb navarin.   But, even more important, I learned how to make the vegetable side dishes, how to blanch green bean, how to make a gratin of cauliflower, how not to overcook broccoli. At the yacht club, I was used to adding a chemical oxidant that kept the vegetables bright. I though that's how everyone did it. Then Henin told me about the proper amount of water, and the proper amount of salt in that water, and how to cook and cool the vegetable. This was extraordinary to me, absolutely unique.    Henin taught me how to make a roux. Very, very, very important. How to make sauces, reduction sauces, and the clarification process that happens during reduction. The real fundamentals of cooking.  Staff meal was first about the fundamentals of cooking and how to work with by-products, using scraps to make something tasty, eye-appealing, and satisfying. But the message underlying that was "Can you be passionate about cooking at this level?" Staff meal. Only the staff sees it. If you can make great food for these people, create that habit, have that drive, that sincerity, and keep that with you and take it to another level in the staff meal, then someday you'll be a great chef. Maybe."

Send us a Text Message.In this episode, we dive into the world of ghost kitchens—a rapidly growing trend where restaurants operate exclusively for online delivery without a physical storefront. Inspired by Eddie Burback's eye-opening video, we explore how these virtual kitchens can host multiple "restaurants" under one roof, often using the same ingredients and menus but under different names. This phenomenon not only muddies the waters of food authenticity but raises concerns about health inspections and consumer deception. Join us as we unravel the complexities of ghost kitchens, from their origins and impact to the unsettling realities of ordering from brands that might not be what they seem.Eddy Burback's Ghost Kitchen Videohttps://www.youtube.com/watch?v=KkIkymh5AygBeers we drankBrian - Edmund's Oast Brewing Co. & Taproom - Cereal For DinnerRonnie - New Belgium Brewing - Mountain Time Lager

Send us a Text Message.Join Brian and Ronnie as they explore their weekly food challenge. As the conversation heats up, they discuss the significance of the title "chef" and share personal stories about earning this respected designation in the culinary world. Tune in for a mouthwatering discussion filled with tips, tricks, and heartfelt anecdotes from two passionate food enthusiasts. 

Send us a Text Message.Hosts Ronnie and Brian dive into their latest culinary challenge: a weekly international cooking competition. Brian shares his initial excitement and subsequent surprise when tasked with preparing Russian cuisine in the sweltering heat of North Carolina. The discussion then transitions to their experiences working in different types of restaurants, from casual pizza places to fine dining establishments, highlighting the unique challenges and rewards of each. They reflect on the balance between catering to popular tastes and experimenting with innovative culinary techniques. The episode is filled with anecdotes, humor, and a genuine passion for food exploration. 

Send us a Text Message.In this lively podcast episode, hosts Brian Bastanza and Ronnie Sanchez, collectively known as Whip Cream Salmon, engage in a spirited conversation about their latest culinary adventures, including beer selections and cooking techniques. They share stories of recent meals, discuss the pros and cons of cooking gadgets like the Blackstone griddle and Instatpot, and tease an upcoming segment on their origin stories. The episode is filled with humorous banter, personal anecdotes, and a genuine love for food and drink. 

Send us a Text Message.In their inaugural episode of "Whip Cream Salmon," hosts Ronnie Sanchez and Brian Bastanza delve into their culinary backgrounds and the shift to civilian life, reminiscing about their experiences in the restaurant industry. They recount tales from their days as line cooks, exploring both the challenges and joys of their former profession. Now established in different careers, they bond over their enduring passion for cooking, using podcasting as a creative outlet to stay connected to their culinary roots without re-entering restaurant life.