This week on Cooking Issues, Dave Arnold sits down with Sean Gray (formerly of Momofuku Ko, now at Sergeantsville Inn) for a deep dive into fried chicken innovation, modernizing historic kitchens, and the art of dried herbs.

Other key topics:

• Cold vs. Hot Fried Chicken – Sean and Dave revisit the legendary cold fried chicken technique from Ko, but how does it compare to the hot version at Sergeantsville Inn?

• How to Get the Best Crunch – From beer-based batter to the science of multiple fry cycles, Sean and Dave dissect what makes for peak fried chicken.

• Garlic Press Redemption Arc – Dave goes on a tirade against the anti-garlic press movement, arguing for its culinary comeback.

• Razor Clams – Sean and Dave discuss the challenges of purging razor clams and their favorite high-heat cooking methods.

• The Magic of Dried Herbs – Sean explains why he often prefers dried herbs over fresh in restaurant cooking and how he makes his own.

• Cooking in an 18th Century Inn – Sean talks about adapting to quirky old spaces, small-town food culture, and why tractors rolling by the window add to the charm.

Plus, Dave rants about overpriced butter, explains why most home kitchen hoods are ineffective for serious cooking, and plans an underground truffle duel to settle the East vs. West Coast uni debate.

All that and more, this week on Cooking Issues!

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This week on Cooking Issues, Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on The Rise with Marcus Samuelsson and Black Power Kitchen with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth.

Other key topics:

• The Salisbury Steak Deep Dive – Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury’s 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food.

• Restaurant Back-of-House Horror – Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace.

• The Art of Book Collaborations – From managing big personalities to balancing creative control, Osayi discusses what it’s like to shape the voice of culinary icons while making sure her own perspective stays intact.

• Popcorn Science – The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn.

• The Wisdom of Indigenous Food Systems – Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters.

• Tamale Fights – Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff.

• Coming Soon: Kwéyòl / Creole – Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora.

Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn’t what it used to be. All that and more, this week on Cooking Issues!

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This week on Cooking Issues, Dave Arnold is joined by Rich Shih (Koji Alchemy) and Jennifer Rothman (Yellow Farmhouse).

The crew dives deep into KojiCon 2025, the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expect, from global experts sharing techniques to the vibrant Discord community exchanging ideas.

Other key topics:

• Fish Aging with Mold – Dave unpacks the Papa Shell YouTube videos and the use of Mucor flavus for dry-aging fish, questioning technique, contamination risks, and whether it’s all just a long play for funky seafood.

• Meat-Shaped Stone Obsession – The Taipei National Museum’s famous Tong Po pork-shaped rock sparks a wild discussion on turning art into food, recursive meat shaping, and a potential Instagram project that may never happen.

• Avocado Sorbet Trials – Quinn spins a Ninja Creami batch and debates if adding buckwheat honey would be culinary brilliance or a disaster in the making.

• Plastic Wrap Deep Dive – Dave lays out the case against PVC-based cling film, explains why commercial kitchens still swear by it, and asks the ultimate question: Where’s the industrial-sized polyethylene wrap?

• Rodent Tasting Notes – From capybara to nutria to the theoretical culinary potential of vole, the crew debates which critters are underrated on the dining table.

• Koji in Home Ec? – Jennifer shares insights from Yellow Farmhouse’s work in food education, shifting high school curriculums from standard home economics (or Family and Consumer Sciences) to a deeper understanding of the food system.

Plus, Dave rants about poorly executed microbiology in YouTube cooking experiments, breaks down the risks of flavor scalping, and issues a passionate plea for visiting museums while traveling—because yes, the Taipei National Museum is worth skipping a meal for.

All that and more, this week on Cooking Issues!

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This week on Cooking Issues, Dave Arnold and the crew discuss the ongoing egg shortage, rising prices, and how it’s affecting both consumers and businesses.

On the cocktail front, Dave breaks down the egg white cocktail debate—whether shaking before or after dilution creates the best texture. He also discusses clarifying ginger and galangal in non-alcoholic drinks, confirming that full clarification removes their signature burn.

Other key topics:

• LA Pop-Up at Night on Earth – A recap of the drinks served and the custom Spinsall rotor necklace.

• Beef Heart Preparation – Methods for tartare and searing.

• KFC’s Secret Recipe – Insights into the history of pressure fryers and spice blends.

• Crescent Duck Farm Avian Flu Crisis – A mass culling that could impact poultry prices.

• Skate Wings vs. Scallops – Addressing the myth and best cooking techniques.

• Belgian Fries – Why they outperform American fries.

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Today on Cooking Issues, Dave chats with Alice Jun and John Lim of Hana Makgeolli about the art of Korean rice wine, traditional fermentation techniques, and the role of nuruk. Plus, the team dives into NYC’s food scene, butter beans, and listener questions on brewing, koji, and fermentation fails.

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Tune in for a charged up edition of "No Tangent Tuesday" as Dave and the gang talk everything from lettuce to squid.

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Mike Capoferri, the proprietor & bartender behind "Thunderbolt" - one of LA's best bars - is back on the show and has a brand new bar called "Night on Earth".

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Writer, cookbook author and overall fun guy Joshua David Stein drops by to talk about some of his latest writings, projects and ideas - including "Jang: The Soul of Korean Cooking".

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This week's guest is Luke Pyenson, a food and travel journalist and author of the new book "Taste in Music: Eating on Tour with Indie Musicians". He was the longtime drummer of the critically acclaimed indie rock band Frankie Cosmos and founding drummer of cult DIY band Krill.

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