50 episodes and not a bit quiet - the interview with the "Uftischt" couple Judith and Simon
She bakes, he cooks. She weighs things up precisely, he's more the man for the rough stuff. Simon Balissat and Judith "Streusel" Erdin have been the hosts of the Galaxus podcast "Uftischt - Sternstunde Kulinarik" for a year now. Thousands of listeners follow their culinary friendship.
Almost exactly one year ago, on 19 February, the first episode of "Uftischt - Sternstunde Kulinarik" was released. Initially, a few hundred people listened, but now there are several thousand per episode when Judith "Streusel" Erdin and Galaxus Culinary Editor Simon Balissat talk "about culinary matters and their lives"
On the occasion of the 1. To mark the first birthday of their chatty comedy podcast, we asked the two of them what their personal assessment of this year is, whether they are really embarrassed by anything, what culinary lowlights they have planned for next year and what qualifies them for a culinary podcast in the first place.
Simon, Judith, I hear there are people who have never listened to your podcast. What have these people missed? In one sentence.
Simon: A conversation at the kitchen table that revolves around the culinary arts, but also our everyday lives.
Judith: Or in other words: Your new favourite podcast.
Judith, do you actually have a list of all the things Simon wants to cook one day?
You're rubbing salt in an open wound with this question. I should definitely have made this list from the very first episode. Unfortunately, I neglected to do so and now it's somehow too late to start. The remorse on my part is huge.
Simon, same question, what's the list of all the unfinished things Judith wanted to bake or try?There's a lot, basically anything with a lot of butter in it. Kouign-amann, for example, are buttery, sugary puff pastry tarts from Brittany. Or shokupan, milk bread from Japan.[[iframe:src=https://uftischt.podigee.io/50-neue-episode/embed?context=external,height=254,maxWidth=100%,fullSize=true]]Simon, in the very first podcast you described yourself as a "soon-to-be coffee roaster". What has actually become of that?The time! Of course, I thought I was the roasting messiah and could start producing straight away. It's all much harder than I thought and unfortunately you can only taste the result after two to three days. This is quite difficult for my ADHD brain, which is somewhere after three days, but not at the last roast. And then the second roast was postponed again and again. I can finally attend it next week and hope to have my first roasts up and running soon. At the beginning, you had "quite a few" categories, new ones were added and one was officially cancelled. But let's be honest: only the "Culinary Quartet" really exists, doesn't it?Simon: No, the other sections are still permanent fixtures! They'll be back at some point! Which ones were they again?Judith: The other sections live on in our minds. Aaaabut we have a lot of great new ideas for our listeners again this year.Simon, Judith got quite a bit of fame last year. Aren't you jealous that "Uftischt" is only seen as Judith's podcast in the world of glitter and glamour?No, the success isn't because of the podcast, but rather because of the Insta channel. And at some point we'll appear on G&G in the "Me or You" section. That's all I need.What was your most embarrassing moment in the podcast?Simon: I think it was when the vanilla croissant exploded on my freshly vacuumed floor - I didn't like that one bit.Judith: Whew, I've stopped embarrassing myself. That would otherwise be a full-time job for me. You both have a bit of a mayo fetish. Where does that actually come from?Simon: Mayo is fat with fat and a little salt and vinegar. So I don't understand the question?Judith: Mayo is life.Simon, have you ever made a pumpkin explode? I still don't own a microwave, which is a good thing. Otherwise quite different things would have exploded in it by now.On the culinary curve, you have swings between 3-star cuisine and 5-star. Do you actually have no pain threshold at all?Simon: I don't really... Let's see what my trip to Japan brings. Last time I had calamar, which was fermented for three days at room temperature in fish guts and salt. This year I want to try the original sushi "funazushi". This is raw fish that has been lying in salt for three years.Judith: I do. I stop at "dog vomit with coriander". I really do. But on the other hand, if I actually had the opportunity to try it, I'd probably still want to try it. Just very, very little. But I would try it. Believe it. Just for the thrill of it.Honestly, do you really think you're qualified enough for a culinary podcast? Keywords: soup meltdown, spit test, Judith's cooking fails ...Simon: No, not really, and that's what our podcast is all about. We make the same mistakes as our listeners and take a childlike, naive approach. Ultimately, I bring the knowledge as an ambitious amateur chef and Judith brings the knowledge as a baker and pastry chef; the intersection is three-quarters knowledge. Judith: I agree with Simon. We're both very good in our respective fields. But rather modestly talented in the other's field. And that creates a nice mix of knowing and not knowing.What can listeners expect in the second year of "Uftischt"? How low do you set the culinary bar? What new sections can we expect? You mentioned G&G. When will you be appearing on "Ich oder Du"?Simon: We've been doing video on Spotify for a few episodes, but we still have technical challenges. Then we'll certainly be welcoming a few guests, more on that in the next few weeks. And a live show is also planned.Judith: And when our appearance on G&G will take place, I think it just depends on whether Simon can decide what outfit to wear. He's incredibly fussy about that. Has the date for your first live podcast been finalised yet?No, unfortunately not yet, but just listen in diligently and you'll find out.Not familiar with the podcast yet? Then you can find it here at Spotify and here at Apple Podcasts.
Globetrotter, hiker, wok world champion (not in the ice channel), word acrobat and photo enthusiast.