This week on Cooking Issues Dave Arnold answers listener’s questions about cooking brisket, different kinds of ice, what fruit tastes good in beer, how to keep mint from browning, and alternatives to fresh citrus when making drinks for people at Burning Man, which takes place in an environment with a very erratic climate. Tune in to hear the answers to these questions along with recommendations for the most exciting and long burning fireworks, and also Dave’s stance on the New York Times guacamole recipe which calls for the addition of peas that has caused enough uproar to create a viral internet debate that even President Barak Obama and Jed Bush felt compelled to weigh in on. This program was brought to you by Heritage Foods USA

“Mint is really hard [to preserve]. Mint wants to go brown really badly.” [43:00]

–Dave Arnold on Cooking Issues

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This week on Cooking Issues, Dave Arnold is on time and ready to answer a lot of questions. Topics range from blended peas to mealworm toffee. Tune in and hear the new “Jackie Molecules” ringtone debuted, find out whether or not Nastassia was able to succeed in the Saltines challenge and find out why Dave is fired up about fireworks. This program was brought to you by Heritage Foods USA.

–Dave Arnold on Cooking Issues

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Darren Vengroff of Meld joins Dave Arnold on this week’s episode of Cooking Issues. Meld upgrades your existing cookware and stove with automatic temperature control so every meal is perfect Tune in and hear how the technology works and listen as Dave answers some unexpected caller questions! This program was brought to you by Heritage Foods USA.

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Dave Arnold is joined by the team behind BKON on this week’s episode of Cooking Issues!. Coming from a 3rd generation coffee roasting company, founders Dean and Lou Vastardis have been immersed in the specialty beverage industry since their childhood. In 2007, Dean began to investigate some non-traditional coffee brewing methods inspired by how chefs speed marinate proteins. Ground coffee and hot water eventually found their way into an airtight food storage canister modified with a tire valve and connected to a vacuum pump. After three years of in-house product development the brothers realized they cracked the code on much more than a cup of coffee. This program was brought to you by Heritage Foods USA

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What an eventful episode of Cooking Issues! Paul Adams, Senior Editor at Popular Science, joins Dave and the crew in-studio and he’s brought ANTS with him. Dave, Nastassia and Jack all eat some ants and wash it down with Ant gin. Things get weird. Dave also announces his NERD SALE at Booker & Dax where he’ll be selling a bunch of incredible used gear like a double basin custom sink, a true Lowboy refrigerator and a custom carbonator made by Dave himself! This program was brought to you by Heritage Foods USA.

–Paul Adams on Cooking Issues

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Dave Arnold is back from Memorial Day weekend with war stories and lots on his mind. Hear about his experiences tasting new and interesting foods in Turkey, like a sheep’s milk cheese aged in goat skin. Also listen in as Dave rants against the anti-salt lobby and makes his thoughts on the GMO debate clear. Enjoy the ride! This program was brought to you by Heritage Foods USA

“Particular hatred for any one of our normal food things comes in waves. Hopefully the anti-salt wave will come crashing down soon.” [30:00]

“A lot of the salt you eat, you might never even taste…they can add things to augment your perception of saltiness in foods.” [40:00]

–Dave Arnold on Cooking Issues

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Dave Arnold is in for another jam-packed episode of Cooking Issues! Topics discussed include flour milling, absinthe, insects, cocktails, grilling and clam bakes. Hear Dave once again express his disdain for red pepper shakers and continue his Vegetti chronicles. This program was brought to you by Heritage Foods USA.

“Liquid nitrogen at a beach party is pretty much a win.” [16:00]

–Dave Arnold on Cooking Issues

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Dave Arnold is back in the studio with Mexican treats and is joined by Peter Kim from MOFAD for a fun and action packed episode of Cooking Issues!

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Dave Arnold is back from Mexico and he has tons on his mind. Tune in for a brand new episode of Cooking Issues and learn about everything from nixtamalization to squash blossoms. Darren Vengroff of Meld calls in and the crew drinks some Proescco to celebrate Dave’s recent James Beard Award! This program was brought to you MolecularRecipes.com.

–Dave Arnold on Cooking Issues

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Dave Arnold and Nastassia Lopez are back this week to play with a listener’s Veggetti and answer caller questions on a range of topics including rock salt desiccants, coffee cocktails, and black garlic. Later in the show Dave weighs the benefits of agar clarification vs. activated charcoal filters, as well as covering the best way to store country ham at home. This program was brought to you by Molecular Recipes.

“I use soap to clean my cast iron. There’s no way Dawn is cutting that layer of polymerized oil. I don’t use steel wool but I’ll use a Chore Boy or something like that without worrying about it.”

“Within a year there will probably be a centrifuge that normal people can afford.”

“The future of American country ham lies in the feed and breed of of the pig.”

— Dave Arnold on Cooking Issues

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