DiscoverBorderline Salty
Claim Ownership
Borderline Salty
Author: Pineapple Street Studios and Audacy
Subscribed: 19,475Played: 61,720Subscribe
Share
© Pineapple Street Studios
Description
Borderline Salty is a weekly podcast hosted by Carla Lalli Music and Rick Martinez. After years of helping each other improve recipes, solve cooking conundrums, and come up with delicious new ideas, they’ve become experts in the kitchen and beyond. Now, they’re ready to help others become better, smarter, happier cooks.
Listen to new episodes of Borderline Salty by Pineapple Street Studios every Tuesday starting April 12.
21 Episodes
Reverse
On this episode, hosts Rick Martinez and Carla Lalli Music give pointers for getting golden brown cutlets, share strategies on veg-heavy dishes that won't heat up your kitchen, and help a caller achieve the ideal crispy-chewy-crunchy-gooey chocolate chip cookies.
Plus, actress Eva Longoria joins this week’s Total Kitchen Nightmare segment to discuss how cooking mishaps made her a better chef.
This week’s recipe book:
Rick’s Giant Chocolate Chip Skillet Cookie
Carla’s California Veggie Sandwich
Stella Parks’ Chocolate Chip Cookies
Carla’s Crunchy Chicken Cutlet Sandwich
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music discuss solutions for achieving perfectly softened buttah, share how they remedy jalapeño hands for…post-dinner activities, and talk through some helpful tips for what to eat (or drink) while dealing with health issues that take solid foods off the table.
This week’s recipe book:
In NYC? Check out Parcelle Wine Bar and Heart of Dinner
Rick’s Cheesy, Meaty Lasagna
Carla’s Instant Pot Black Bean Soup
This week’s Rad Fad/Bad Fad contender: Where Do You Find the Best Chicken Caesar Wrap in NYC?
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music dive into the dos and don’ts of grilling sausage, break down the different ways to store your baked goods, and share the kitchen appliances they think are the most underrated.
And on the latest No, Thank You, Please, Rick and Carla make a very convincing argument for trying eggplant.
This week’s recipe book:
In Mexico City? Check out Los Cocuyos
Carla’s Sorry, I Like Celery
Rick’s Cowboy Cookies
Carla’s Vanilla Brown-Butter Tart
Rick’s Roasted Eggplant Sabich Sandwiches
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music offer sweet and salty snack ideas for your next movie night, share safety tips for using a mandoline, and break down their philosophies around recipe development.
This week’s recipe book:
Steve Jenkins’ book Cheese Primer
Check out this cheese paper
Carla's mandoline recommendation
Rick’s Totally Easy Tortilla Española with Romesco
Carla on her love for this perfect popcorn recipe
This week’s Rad Fad/Bad Fad contender: A Healthy Coke
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music give guidance on grit-free mussels and clams, tips on making tender corn tortillas, and suggestions on how to cherish expensive, but delicious, caviar.
And this week on No, Thank You, Please, Rick and Carla remind us why tomatoes, especially this time of year, are worth a try.
This week’s recipe book:
In NYC? Check out Leo Sourdough and Russ and Daughters
The Espresso Martini Is Everywhere (Again)
Carla’s Avocado and Fresh Chile Caprese
Rick’s Tortillas de Harina de Maíz
Carla’s Party B.L.T
Rick’s Fried Tomato Sandwich with Lemon-Basil Sour Cream
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music dream up new summer pastas, give guidance on making creamy oat milk, and explain the difference between fresh garlic and garlic powder (and why you need both).
This week’s recipe book:
Rick’s dad’s Refried Beans
Carla’s Swiss Chard Pesto Pasta
Carla’s Daddy Pasta
Crunchy Peanut Butter Cup Rice Cakes
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode hosts Rick Martinez and Carla Lalli Music support callers through how to make perfectly cooked duck, help plan a dinner party with surprise ingredients, and share tips on what to do with all of your extra celery.
And this time on No, Thank You, Please, Rick and Carla explain why you should warm up to artichokes.
This week’s recipe book:
Rick’s Chocolate Birthday Cake
Andy Baraghani’s The Cook You Want To Be
Carla’s Celery Ceasar Salad
Maggie Zhu’s Tiger Salad
Carla’s Spaghetti with Braised Artichokes
Rick’s Grilled Baby Artichokes with Aleppo Pepper and Parmesan
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On today’s episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music respond to a rant about unsalted butter, discuss the basics of spice cabinet organization, and share tips for how to stretch a limited amount of basil.
Plus, Stephen Satterfield from Netflix's High on the Hog joins us to share a kitchen nightmare story from his early days in fast-food service. Since we recorded this episode, High on the Hog won a Peabody Award. Congrats, Stephen!
This week’s recipe book:
Carla’s Sunday Ragu
Rick’s Double Dutch Chocolate Cookies
Carla’s Salted Rosemary Shortbread
This week’s Rad Fad/Bad Fad contender: An Italian Grinder Sandwich
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Check out Whetstone Magazine here and watch High on the Hog: How African American Cuisine Transformed America on Netflix
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music share how they stock their fridges to make the most out of leftovers, discuss baking with hot hands and at high altitudes, and give their rapid-fire advice for getting the crispiest potatoes in the oven.
Also, they tackle a different kind of “oyster” the latest "No, Thank You, Please".
This week’s recipe book:
In Charleston, SC? Check out Chubby Fish
Carla’s Big-Batch Vinaigrette in her book That Sounds So Good
Rick’s Salsa Blanca and Salsa de Papaya y Tomatillo Cruda
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music share how they keep their kitchens pristine, break down the variables to keep your cream sauces from splitting, and discuss what it takes to plan the perfect party menu.
Also, the first live Rad Fad/Bad Fad tasting! Rick soldiers through a bite of the latest trend that is under review: fresh watermelon topped with mustard.
This week’s recipe book:
In NYC? Check out Ernesto’s
Carla’s Spiced and Grilled Pork Spareribs (feat. Cosmo!)
Rick’s Vegan Carnitas Tacos With Guajillo Jam
Carla’s Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music give expert tips on making ganache, share their favorite ways to enjoy tinned sardines, and offer advice on navigating the culinary industry.
Also, Carla shares her anti-ziti testimony in this week’s No, Thank You, Please.
This week’s recipe book:
Rick’s Chocolate-Dipped Concha Ice Cream Sandwiches
Carla on “beans, greens, and sardines”
Carla's How-I-Like-It Tuna Salad from That Sounds So Good
Rick’s guide to never messing up blanching vegetables ever again
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music discuss deepening chocolatey flavor, finding balance with fish sauce, and handling wet burgers.
Also, Chef Missy Robbins joins the show to discuss her Total Kitchen Nightmare involving a classic salt-sugar mix-up.
This week’s recipe book:
Get your caffeine fix with Rick’s Iced Café de Olla recipe
Watch Carla make her Mocha Hazelnut Biscotti
Chef Tu David Phu’s Nước Chấm
Chef Missy Robbins’ cookbook Pasta: The Spirit and Craft of Italy’s Greatest Food
The latest Rad Fad/Bad Fad contender: ramen grilled cheese
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode of Borderline Salty, hosts Ricks Martinez and Carla Lalli Music marinate on marinades, share their tips for making whole fish less scary, and welcome a live caller.
We’ll also hear Carla and Rick’s takes on blood sausage in the latest No, Thank You, Please.
This week’s recipe book:
Check out PAI Northern Thai Kitchen in Toronto
Rick's Mezcal Marinated Fajitas
Find Carla’s Not-Scary Grilled Whole Fish in her book That Sounds So Good
Rick's Vegan Mushroom Bacon Bits
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music discuss getting to a perfectly textured salsa verde, where to find their favorite peppers, and how to overcome the fear of frying.
Also, the latest Rad Fad/Bad Fad contender: pasta chips.
This week’s recipe book:
Check out Broadway Restaurant
Rick’s Salsa Verde o Roja Cruda
Saltie Is Gone but Their Scuttlebutt Recipe Lives On
Carla’s Whipped Aioli
Caroline Fidanza’s Saltie: A Cookbook
Pasta Chips with a Mac & Cheese Dip by myhealthydish
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On today’s episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music weigh in on shrimp heads, how to use up the veggies in your CSA box, and their tips for cooking steak.
Plus, one of our favorite drag queens, Miz Cracker, joins us to share an egg-cellent kitchen nightmare story.
This week’s recipe book:
Check out the sundae at Thai Diner
Watch Carla make Butter-Basted Steak
Rick’s Anytime Minestrone
Carla’s Parsley-Filled Pasta
NYT Cooking’s Olive Oil Fried Egg
Check out Miz Cracker’s podcast (where Carla has been a guest!) here.
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On today’s episode of Borderline Salty, our hosts Carla Lalli Music and Rick Martinez are together in NYC!
They catch up IRL about their latest dining experiences and give their very strong opinions about beans. They also weigh in on how much salt is too much salt (spoiler: the limit does not exist!).
Want to check out the restaurants we mentioned this week? Shout out to Bonnie's!
This week’s recipe book:
Carla’s Pasta e Fagioli
Rick’s Frijoles de la Olla
Check out Carla making some of her favorite beans (via Patch Troffer’s recipe) here
Want to know how much salt is in your personal pinch? You need a digital scale!
Carla loves to finish off her salads and roasted meats with a pinch of sel gris
This week’s Rad Fad/Bad Fad contender: the grated egg
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On today’s episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music weigh in on the best ways to use MSG, growing to love nopales, and how to take care of your cast iron skillet, whether it’s been in your family for generations or brand new out of the box! Also, Carla shares a kitchen nightmare story from her days as a personal chef.
This week’s recipe book:
Rick’s nopales recipe can be found in his cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” which is out now! Snag a copy here.
Carla’s Spiced Roasted Chicken with Garlic Crunch-Crumbs (ft. MSG)
Omsom’s “The Roots of Anti-MSG Xenophobia”
Helen Rosner's "An MSG Convert Visits the High Church of Umami"
Check out Chef Jenny Dorsey’s work here
Carla's newest toaster oven/air fryer
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can pre-order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On today’s episode of Borderline Salty, hosts Carla Lalli Music and Rick Martinez share helpful techniques for when you’re cooking for one, talk game-changing rice tips, and have an impassioned back and forth about grilled cheese.
This week’s recipe book:
Rick’s Ultimate Beefy, Cheesy Lasagna
Carla’s Spicy Green Beans and Tofu
Hetty McKinnon's "To Asia, With Love"
Carolina Gelen’s Cheesiest Rice Balls
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Check out Carla's cookbooks here and find links to her YouTube channel, Patreon, and Instagram at www.carlalallimusic.com.
You can pre-order Rick’s upcoming cookbook here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music dig into cooking from memory, chicken livers, and a total kitchen nightmare. The pair also embrace the importance of trying (or re-trying) new foods with the segment “No, Thank You, Please”.
This week’s recipe book:
Rick’s Italian Plum and Almond Cake
Carla’s Any Berry Galette
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Check out Carla's cookbooks here and find links to her YouTube channel, Patreon, and Instagram at www.carlalallimusic.com.
You can pre-order Rick’s upcoming cookbook here, watch the companion 'Mi Cocina' video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
Welcome to Borderline Salty! The show where Carla Lalli Music and Rick Martinez take your calls, boost your confidence and make you a better, smarter, happier cook.
In the first episode, the hosts get into the allium question, dissect authenticity and weigh in on a viral custard toast method.
This week’s recipe book:
Angel Wong’s taiwanese thick toast with sweet custard
Rick’s mole sencillo that he shares with Gianna
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Check out Carla's cookbooks here and find links to her YouTube channel, Patreon, and Instagram at www.carlalallimusic.com.
You can pre-order Rick’s upcoming cookbook here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy
Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
I love this conversation about "clean" food/eating.