Each week, Cult Flav – aka Sarah and Bryn – goof, rant and hyperfixate our way through news, product reviews, questions from you(s?), and occasionally guest interviews...from around the world of home cooking.
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You asked for more Cult Flav? Well, you got it (and if not... keep it to yourself.)
We're starting a weekly podcast to go deeper on home cooking — whether that's exploring more of the research behind our videos, answering your questions, or even interviewing other food creators and folks who make products for home cooks.
If this is the first time you're hearing about us, hello — we've been expecting you!
We're Bryn and Sarah, and we make content and build community around cooking at home over at cultflav.com. We started all of this in 2018 and eventually found an audience through cookbook and cookware reviews because we have strong opinions, but the main one is just that home cooks deserve better than what the industry's been giving us.
See you on Sundays!
p.s. If you want to get eyes on these sweet mugs, we'll also be posting video versions of each episode over on YouTube.
Algae Oil, Wellne$$, Must Have Ingredients
Episode 1
Sunday, January 5, 2025 • Duration 38:09
This week, we've got strong opinions about algae oil, and tangentially seed oils. We answer some listener questions about olive oil, ghee, PAM, and preventing oil splatter while cooking. Then we round it all off with an introduction to our personal ingredient tastes in the form of a "must-have ingredients" draft.
If you'd like us to answer a question on the show just give us a call at 424-419-FLAV OR post at cultflav.com/community/GOING-OFF
Thanks for listening!
The Flavies 2024, Foods The Color of Magenta, & Our 5 Desert Island Tools
Episode 2
Sunday, January 12, 2025 • Duration 43:29
The Flavies are a celebration of cooking and food from the year! These aren't necessarily the best thing period by some objective measure — they’re just our faves from this year. Next year, we plan to get nominations from a bunch of our favorite food creators and then ask you to vote on them so they can be YOUR favs to make it a whole thing.
The Drink It In Award Is for the beverages that kept us hydrated through long cookbook reviews and late nights writing. We basically only drink water, coffee, tea, and alcohol, but this year, these were the standouts:
Honesty. Getting something wrong isn’t inherently bad because you can learn from it, but if it seems like someone’s actively lying or purposefully twisting the truth — that’s unacceptable.
Show your work. Cite your sources, talk through your logic for how you got to the conclusion you did.
Red Dye No. 3, The Ballad of Dyylyn, Ban/Don't Ban (feat. @hydroxide)
“If you were cooking for your partner for Valentine’s Day with limited tools, and traveling to see them, what would you make that could check all the boxes for Valentine’s Day?” - Sabina
The Wait, it got HOW MANY VIEWS Award!? Is for the food trends that took over all of our FYP pages — and occasionally our hearts. This year, there were really only two major contenders that took off on our side of the internet:
Getting us through it award: Is for the comfort-watch food creators who did just that. 2024 was a rough year for a lot of people and the coziness that these creators embraced made it a little better for all of us.
Misen Comeback Brand of the Year Award: This is for brands who went through bankruptcy and came back and it’s designed to only go to one specific brand and it’s right there in the name.
The Huge If True Award Goes to our most anticipated products announced for next year. Products that look truly futuristic, but we’re cautiously optimistic.
The Fork Me Award This goes to the best recipe we made this year — that we didn’t write of course — and luckily we made all of these on camera at some point, so you should hopefully have context for all of em!
Stained Pages Award This is essentially the flavor award, which, for us is the biggest deal. It’s the cookbook that had not only the most smashes for us, but the smashes that we returned to the most…
Don’t get too invested in being right. The more indignant you are, the more defensive you tend to get AND the bigger target you paint on your back for people to try to prove you wrong. Which means you will very likely be proven wrong and it will be more painful to learn from it rather than digging in further.
QUESTIONABLE CONTENT "How do you use pork shoulder?"
David Chang-style Bo Ssam: Just coat it in brown sugar and salt, then roast it for a few hours til it falls apart. Roll it up in lettuce with some rice and ginger scallion sauce.
Pulled pork sandwiches are fire, Sarah actually wrote a phenomenal homemade Carolina-Style bbq sauce recipe designed SPECIFICALLY for pulled pork sandwiches called None Too Bright that we used to sell: https://cultflav.com/recipes/none-too-bright
Sai Krok Isaan is one of our absolute favorites which is a northeastern thai-style sausage that is easy to buy frozen, tastes amazing, and is often served with chopped cabbage, sliced red onion, ginger, and peanuts: https://grocerythai.com/Cured-Pork-w-Rice-(E-Sarn-Sausage),-Champ
Chakalaka, which is like a South African cross between kimchi and chutney is great on a grilled cheese. We made that for our In Bibi’s Kitchen review a while back: https://bookshop.org/a/88615/9781984856739
I’m also a sucker for a salted cabbage salad with sumac, which Dune, one of our fav lunch spots here in LA tends to put on everything: https://www.dunekitchen.com
"I desperately need help explaining to my granola boyfriend that seed oils aren't bad. Any chance you guys can super break this down? I know you already touch on oils a bit" - Kristen
P.s. Kristen or Dyyylan if you're reading this, please know that we're just joking about breaking up. Please don't take our jokes too personally. We're sure Dyyylan (not his actual name) is a lovely person.
As a reminder, if you want to ask questions, go post em in the #going-off channel on cultflav.com/community or call 424-419-FLAV (that’s 424-419-3528).
Thanks for watching the show! As a reminder we have a community page on our website where you can chat with folks about this epsiode over at https://cultflav.com/community. Check it out.
Thanks for hanging out with us and thank you to Drew and Zach for asking some great questions. As always, if you’ve got a question, you can post it in #going-off or call 424-419-3528.
Thanks to Justine for coming on the show! Thanks to Sabina and Elizabeth for submitting questions! Thank you for listening! As always, if you’ve got a question, you can post it in #going-off or call 424-419-3528.
In the world of small-run or custom knives, do you see a price range where performance, craftsmanship, and cost all align before the benefits start diminishing? - Lim
Thanks to Eytan for letting us into Steelport and playing Absolutely Rank! Thanks to Grant, Lim and Emily for asking us questions! Thank you for listening! As always, if you’ve got a question, you can post it in #going-off or call 424-419-3528.
"How do you find recipes that balance complexity of flavors and making something that you can actually do every day?" - Gray
"Do you have any tips on how to plan interesting food to keep in the fridge or freezer long term and incorporate more fun foods with meal prepping?" - Miranda
Quarantine Videos (maybe don’t watch the whole thing…)
Thank you to Forrest, Gray and Miranda for asking us questions this week! Thank you for listening! And thank you to all of our lovely sponsors! You know who you are.
Thank you to Barbara for asking us questions this week, thank you to Chet for being on the show, thank you to Jimmy for letting us use the office space, and thank YOU for listening!
And, of course, thank you to all of our lovely sponsors! You know who you are.
👋 Have a great week, we’ll see you next Sunday!
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