#055 Dough Boys

#056 It Translates to Sloth..

Send us a text [https://www.buzzsprout.com/twilio/text_messages/2374190/open_sms] Welcome back to another episode of Whipped Cream Salmon! Brian catches up on his pizza-making skills from the week, while Ronnie talks about the trials of learning a new kitchen, ordering supplies, and battling imposter syndrome after his first few weeks as a pizza manager. Brian also recaps his sister's visit and all the great food they made, including a fantastic ratatouille and a discussion about how kebabs are actually not a great way to cook food. The conversation goes from the simple to the complex as the guys get into the intricacies of foie gras terrine and share some stories from the old days at Plump Jack's. Stay tuned for a good time! What We Drank Ronnie - Scrimshaw Pilsner - North Coast Brewing Brian - Better Days- Birdsong STAY CREAMY

#055 Dough Boys

Send us a text [https://www.buzzsprout.com/twilio/text_messages/2374190/open_sms] This week on Whipped Cream Salmon, Brian's got a beer in hand and a mission: to unlock Ronnie's **pizza-making secrets**! Get ready for a deep dive into **dough fermentation** (because apparently, 72 hours in a fridge is totally normal for a pizza), the great **00 flour debate**, and a saucy discussion about whether your **pizza sauce** should be cooked or, you know, just… raw. Plus, Brian tries to figure out why Ronnie, the self-proclaimed "love language is cooking" guy, suddenly hates cooking for himself. Is it the summer heat? The lack of breakfast service? Or just a severe case of "I don't wanna cook tonight" syndrome? Tune in for dough-lightful debates, chicken brining banter, and possibly a surprise appearance from Rochelle (in spirit, at least)! What We Drank Ronnie - Coffee Brian - Singha STAY CREAMY

#054 Shrimps Don't Have Hands! With Special Guest Matt “Beansie” Corella

Send us a text [https://www.buzzsprout.com/twilio/text_messages/2374190/open_sms] Brian and Ronnie welcome a very special guest to Whip Cream Salmon this week: their former coworker and "everything guy," Matt Corella! Matt drops some serious knowledge about his incredible culinary journey, from starting a Michelin-starred restaurant in a (once illegal) garage in his hometown to navigating the vibrant, and sometimes challenging, kitchen scene in Mexico City. Matt recounts tales of a kitchen raid, adapting to a "cooking class" loophole, and the culture shock of transitioning from backpacking to grueling 15-hour shifts. The conversation also delves into the stark differences in food systems between the US and other countries, with Matt and Brian debating the impact of over-sanitization on flavor and immunity. Plus, a lively discussion about the frustrating reality of gloves in the kitchen and an update on Matt's current (and potentially fleeting) career selling wine corks. Tune in for an episode packed with behind-the-scenes culinary insights, travel anecdotes, and plenty of laughs! What We Drank Brian - Singha Ronnie - Highland Brewing - Pilsner Matt - Modelo STAY CREAMY

#053 Slangin' Pies

Send us a text [https://www.buzzsprout.com/twilio/text_messages/2374190/open_sms] Happy America Day... I guess! Brian and Ronnie are back for episode 53 of Whip Cream Salmon. Brian kicks things off by recounting a fun-filled 4th of July block party. Ronnie, fresh off his first week at the new pizza spot, talks about the grueling work of slinging 18-inch pies, battling **imposter syndrome**, and the sheer volume of dough that moves through their kitchen. Plus, they dive into the intricacies of cooking the perfect pizza, the joy (or lack thereof) of bucatini, and some surprising facts about the weight of a waterbed. Raise a glass (or a glass can of sake) to another year of food, friends, and fuckery! What We Drank Brian - Dogfish Head - Grateful Dead Juicy Pale Ale Ronnie - Amabuki - Yamahai Junmai Omachi STAY CREAMY

#052 First Year in the Books! - Anniversary Special

Send us a text [https://www.buzzsprout.com/twilio/text_messages/2374190/open_sms] Happy Anniversary to us! Join Brian and Ronnie for the 52nd episode of Whip Cream Salmon, marking one whole year of "all things food, friends, and fuckery" (and definitely not always facts). This week, Brian explains why his party schedule almost derailed the podcast, while Ronnie shares the intense, dough-slinging realities of his new pizza-making gig (and how he's definitely in "pizza consuming shape"). Plus, they dive into kitchen knife etiquette, the struggles of slurping bucatini, and the surprising popularity of waterbeds in the 80s. Crack open a cold one and celebrate with us! What we drank Ronnie - Pacifico Brian - Singha STAY CREAMY