Cooking Issues

This week, we're talking about Booker’s new job at Pasta Flyer, Nastassia’s newly discovered skill at “portraiture,” Blue Curaçao, recipe testing for a new food business, sourcing mahogany for the new Booker & Dax bar, kielbasa, how Nastassia single-handedly destroyed the ecosystem of the 48th Street garden, making breadcrumbs shelf-stable, and more!

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On this week's show, we get into the insidious Seamless ads on the New York subways, the importance of using safety goggles, Nastassia’s anger therapy, Dave’s aborted “Time Machine Chef” television show, knife sharpening stones, fermenting in vacuum bags, carving country ham, and more!

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It’s Fat Tuesday, and Dave has pretty much lost his voice from partying at The Dead Rabbit, but that doesn’t stop him and Nastassia from talking king cakes, fungus, highballs, carbonation, knives, fermented orange juice, and more!

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This week, we tackle Dave’s love/Nastassia’s hatred of country music story songs, Nastassia’s Super Bowl chili, Tom Brady's burgeoning anti-science lifestyle brand, the SpaceX launch, the Searzall being out of stock AGAIN, puffing noodles, fermented jams, and more!

Plus, Jonny Hunter from the Underground Food Collective calls in to answer listener questions about meat curing.

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Sitting in for Nastassia this week is Jack Schramm, veteran bartender of Momofuku, Nomad, and Booker & Dax. Tune in to hear them talk drink specs, making your own hot sauces, Kosher vermouth alternatives, tree exudates, AirPods, and more!

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On this week's show, Dave and Nastassia get into late 80s comedy hardcore bands, Dave’s college band Bluto, how many Roberta’s employees it takes to change a lightbulb, the continuing saga of no gas at Dave’s apartment, breaking into the food scene in spite of a disability, pressure cookers, and more!

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After an extended (and forced) winter vacation, Dave and Nastassia are back to discuss genetic testing services, loud chewing and the irrational rage it produces, music in bars, cocktails, ginger, carbonation, cachaça, uni, and more!

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On today's season finale, Dave and Nastassia talk ROM hacking, cold brew coffee, wine zombies, low temperature cooking, pre-batched cocktails, the divinity of deep frying, and more! Also calling in is Karen Bornarth, Program Director of Bakers in Training at Hot Bread Kitchen.

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This week, Nastassia is off living out her dreams, and Dave is joined by Jonny Hunter of the Underground Food Collective in Madison, Wisconsin.

Tune in to hear them talk homicidal tendencies toward geese, uncontrolled intersections in Bushwick, cooking a country ham, and all other things meat!

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This week, Dave and Nastassia talk the Searzall, the apparently high turnover rate of Amazon employees, Pez dispensers, cocktail gift ideas, rancidity in nuts, methocel meringues, bundt cakes, and more!

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