Fat Club: Oh Ghee, I Buttered My Schmaltz Again

🎙️ EP136 – 🧈 Fat is Flavor: From Robuchon’s legendary mashed potatoes to duck fat caramel and toasted yeast butter, Phil and Eric go full-fat in this unapologetic ode to cooking’s richest ingredient. They break down emulsions like mayo and alioli, get nostalgic about real cream, and share chef secrets like using pork fat in tortillas or chuleta fat for glazing veg. If you’ve ever wondered why your dressing is flat or your potatoes are boring—this one’s for you.

🎧 Topics Covered in This Episode:

🧠 Olive Oil & Brain Power – Why the good stuff boosts more than just salad flavor.

🥧 Lemon Pie Is Mostly Butter – The sneaky ratios behind custards and “lemon” desserts.

🥔 Robuchon Potatoes – How to fold in butter until it nearly splits (and that’s a good thing).

🦆 Duck Fat Caramel – The Michelin trick that deepens sweet complexity.

🌮 Pork Fat Tortillas – A Mexican grandma move that changes everything.

🌰 Nut Oils & Plum Seed Magic – Alternative fats that bring surprising elegance.

🥄 Mayonnaise 101 – Why emulsions are the real power move in flavor and texture.

🍞 Toasted Yeast Butter – Umami-rich, roasty, and criminally underused.

🥛 Real Cream vs. Supermarket Slop – A passionate rant on why quality dairy still matters.

🧈 Brown Butter Forever – The squeeze bottle hack you’ll wish you knew earlier.

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