About this episode
🎙️ EP132 - 🧀 Phil & Eric dive headfirst into the funky, melty, glorious world of cheese. From trashy cravings in Japan to British blues that rival France 🇬🇧, this episode is an unfiltered ode to curds and whey from a cooks point of view.🎧 Topics Covered in This Episode:🧀 Cheese Plates & Rage – Why asking for one off-menu might get you cursed out.🔥 Crispy Cheese Cones – What are Adios de Queso and how do you shape them while hot?🍄 Secret Sauce Hack – Why parmesan is the MSG of the West.🐟 Cheese + Seafood? – From Chilean scallops to a haddock gratin that made us weep.🇯🇵 Yoshinoya's Cheese Gyudon – Japan’s most comforting filthy food.🥖 Bread Cravings in Tokyo – That one maître d’ who just knew we needed sourdough and butter.🍰 Camembert Cheesecake? – Innovative desserts that walk the cheese-sweet tightrope.🏴 British Cheese Renaissance – Why Stichelton and real cheddar deserve more hype.🫕 Fondue Fails & Asterix Rules – Don’t drop your bread… or risk getting whipped.🎄 Raclette Traditions – Melty alpine joy, and why it's the kind of meal that demands a nap.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy!
