🎙️ EP137 – 🥣 Soup, Salsas & Sea Urchin: Why the Simple Stuff Blows Your Mind From Basque fish soups to sea urchin redemption arcs, Phil and Eric go deep on the dishes that stick with you for life. They swap stories about ramen joints that smell like dashi, jarred bouillabaisse, and introducing moms to the magic of sucking prawn heads. Plus: the quiet power of meat garum, a tuna gut sauce that tastes like sake, and how MSG is the cheat code in Mexican salsa. A warm, savory episode full of flavor bombs and comfort food revelations.

🎧 Topics Covered in This Episode:

🇲🇽 MSG in Mexican Salsa – The flavor hack that’s more common than you think.

🥄 Soup Memories – Why simple broths hit the deepest emotional notes.

🐟 Bouillabaisse Bucket List – Paying €160 for the real thing in Marseille.

🐦 Quail Dashi – The minimalist broth Phil swears by.

🦐 Prawn Head Juice – A mom’s first taste of carabineros.

🥩 Meat Garum Magic – Fermented umami that levels up lean cuts.

🥔 God-Tier Meatballs – How onions, potatoes, and tradition make you question everything.

🌊 Sea Urchin Redemption – The Hokkaido Uni that changed Phil’s mind.

🐟 Tuna Gut Sauce – A fermented fish condiment made for sake.

🍜 Sushi with Mom – Navigating crab brains and shirako like a pro.

📩 Follow & Support Us:

🍽️ Everything in one place: linktr.ee/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!