🎙️ EP189 — Curing meat with ash. Charcoal cooking renaissance. Berries replacing butter. Everything we learned about trending techniques pro cooks are testing right now.

🎧 In This Episode:

🌬️ Ramón Perisé: when terroir becomes your mood

🥩 A poetic name made the same dish taste different

🦗 A grasshopper is basically a shrimp

⚠️ Big Mac garums, 24-hour koji "aging": the gastro-cringe

🍽️ Bring back plain white plates

🔥 The charcoal cooking renaissance

🌫️ Ash to wrap and cure meat

🫐 Berry butter, berry cheese, berry fats

🛸 Jules Verne vs. Josh Niland

🐟 Aponiente grows its own fish in a 3-year salt marsh

🐑 Marsh lamb tastes like the marsh (The Sportsman, Kent)

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