Cooking Issues

By Heritage Radio NetworkTechnology Arts

Cooking Issues episodes

October 13, 2015 Episode 223: Pressure Cooking, Deep Frying, & Pink Drinks, Oh My!
This week Cooking Issues is worth the wait! Dave sweeps in the studio taking questions from topics ranging from chick peas in the pressure cooker, deep frying in an NYC apartment, frozen duck confit woes (featuring great news about botulism), and more! Lots more!
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35 min
October 06, 2015 Episode 222: You Don’t Have a Circulator?
The _ Cooking Issues _ team is charged up this week! The chatroom is alive and full of comments and Dave is plowing through listener questions. Find out which _ Cooking Issues _ faithful listener doesn’t have a circulator, learn about dry rubs, infusions and knife sharpening and laugh along with Dave as he offers his usual dose of wit and energy.
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44 min
September 29, 2015 Episode 221: Gualolololote
The chat room explodes with enthusiasm, Dave skirts a question about placenta, we learn that headshots are needed to kill wild turkeys and Nastassia pretends to be Christina Tossi. It’s a fun one. Welcome to _ Cooking Issues _.
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42 min
September 22, 2015 Episode 220: Enemy of Train Quality
Dave’s train breaks down, but he triumphantly calls in to _ Cooking Issues _ ** ** to dutifully answer your questions as he walks to the studio. Reductions, wood and french fries get the Dave treatment on another hilariously jam-packed show. This program was brought to you by Heritage Foods USA.

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40 min
September 15, 2015 Episode 219: Dave Hates MDF
Cooking Issues is back!!! Dave Arnold kicks off a new season of everybody’s favorite food-tech show with friend and colleague Peter Kim, Executive Director of the Museum of Food and Drink. Nastassia joins this week by phone. Tune in and catch up on things as Dave brings spices from his home garden to the studio, talks about the new Heritage Radio Network website, and answers a few caller questions. Oh, also…. Dave declares his intense hatred for MDF. This program was brought to you by Heritage Foods USA.
#### “I HATE MDF, it’s the worst. I hate picking it up, hate buying it, hate cutting it, I HATE it!”
–Dave Arnold on Cooking Issues
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41 min
August 11, 2015 Episode 218: Dave Gets High: Summer Season Finale
Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a passionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesn’t know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA.
#### “[The cannabis tea is like] homeopathy though, it’s going to make everything better!” [38:00]
_–Don Lee on Cooking Issues_
“If someone said let’s have a sandwich and they handed me a quesadilla I’d say ‘Go to Hell.'” [53:00]
“Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not!” [35:00]
–Dave Arnold on Cooking Issues
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54 min
August 04, 2015 Episode 217: Everything Remains RAW
When is raw too raw? This week on Cooking Issues Dave answers your questions about Polyscience Chillers, reusable bags, raw meat, and braising. Tune in for the answers to these questions along with some side conversations about song lyric censorship and how Dave wants to go to Australia to see the marsupials. We just don’t have enough marsupials here in America! This program was brought to you by Heritage Foods USA.

“Remember, towards the end of your distillation you’re pumping mostly water. And you don’t really want freeze up on your coils.” [27:00]
“The color of a meat is what people use to judge how done it is. Right? But the color of the meat can lie.” [43:00]
“If you want something that tastes braised, you have to go extremely reduced on any sauces or stocks that you put in.” [52:00]
–Dave Arnold on Cooking Issues
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46 min
July 28, 2015 Episode 216: A Rollie Egg Cooker Surprise
This week on Cooking Issues, Paul Adams, the senior editor for Popular Science, joins Dave Arnold in the studio to answer your questions! Not only does he help Dave with the questions, but he came with a gift! Tune in to listen to Dave using the Rollie Egg Cooker that Paul brought him, along with answers on Euell Gibbons and foraging, making a Tom Collins Cocktail without lemon, Lardo, and cooking pork loin.

“To me, berries become more delicious in mass quantity. Like, you want a full face of berry.” [5:00]
“Don’t blame me if you’re dead, but I think you’re fine eating it.” [35:00]
–Dave Arnold on Cooking Issues
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39 min
July 22, 2015 Episode 215: Harold McGee!
This week on Cooking Issues, Dave Arnold sits down with Jack Schramm, bartender at Booker and Dax, and food royalty Harold Mcgee, a California based author who writes about the science behind food and cooking. The breadth of his knowledge of cooking resulted in “On Food and Cooking”, a monumental book for both professional and amateur chefs alike. On the show Dave and Harold join forces to answer listener questions on heterocyclic amines, foaming root beer, pressure cookers, gin and tonics, caramel, legumes, and Harold Mcgee’s freaky side. This program was brought to you by Heritage Foods USA

“You go into the kitchen, you give it a shot, and you try to adapt.” [50:00]
–Harold Mcgee on Cooking Issues
“Every time [Dave is] saying something is not safe and it’s specifically [Dave] saying it’s not safe, I wouldn’t recommend doing it.” [20:00]
–Jack Schramm on Cooking Issues
“There are certain things that are an abomination. If you want to take pepsi cola and mix it with petrus…….. that’s a mistake. You’re making an error there.” [44:00]
–Dave Arnold on Cooking Issues
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1 hr 11 min
July 14, 2015 Episode 214: STIRRED, Not Shaken!
This week on Cooking Issues Dave Arnold answers more listener questions about making a simple syrup with lactose (you can’t), the Roger Moore martini recipe, low temperature cooking with a circulator, whether or not bringing gelatin to a boil can ruin your home brew, and how to thicken a pasta sauce. Tune in for answers to these questions along with a rant on people who where their medical scrubs out on the street and Dave’s theory on why James Bond orders his martini’s “shaken, not stirred”. This program was brought to you by Heritage Foods USA.

“When you’re cooking you’re usually pretty on point to make it look like you’re not doing something disgusting.” [5:00]
“Never run a circulator without covering it for any length of time.” [18:00]
“I’ve boiled gelatin many times and had it still set.” [24:00]
–Dave Arnold on Cooking Issues
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41 min

About Cooking Issues

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Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking…