Sign up to save your podcasts
Or
Share Episode 134: Fund the Puffer
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Episode 134: Fund the Puffer
The Museum of Food and Drink’s Kickstarter is drawing to a close; tune into this week’s Cooking Issues, and donate today! This week, Nastassia Lopez, Peter Kim, and Piper Kristensen hold down the studio while Dave Arnold calls into the show from New Orleans. Tune in to hear about some of MOFAD’s upcoming plans, and why it’s imperative to support the MOFAD Kickstarter campaign now! Tune into this episode to hear the differences between young, commercial meat and older game animals. Where is the best place to find katsuobushi in New York City? Find out how to smooth out your ropey yogurt, and how to make lean bread with spent brewer’s grains. Tune in to learn about the different types of bacteria that are able to grow in your fridge! Thanks to our sponsor, ChefSteps.
“The beef that we get is relatively neutral in flavor because the cattle are young. The older the game meat, the more interesting the flavor is going to be.” [15:25]
— Dave Arnold on Cooking Issues
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
View all episodes
By Heritage Radio Network
4.4
408408 ratings
The Museum of Food and Drink’s Kickstarter is drawing to a close; tune into this week’s Cooking Issues, and donate today! This week, Nastassia Lopez, Peter Kim, and Piper Kristensen hold down the studio while Dave Arnold calls into the show from New Orleans. Tune in to hear about some of MOFAD’s upcoming plans, and why it’s imperative to support the MOFAD Kickstarter campaign now! Tune into this episode to hear the differences between young, commercial meat and older game animals. Where is the best place to find katsuobushi in New York City? Find out how to smooth out your ropey yogurt, and how to make lean bread with spent brewer’s grains. Tune in to learn about the different types of bacteria that are able to grow in your fridge! Thanks to our sponsor, ChefSteps.
“The beef that we get is relatively neutral in flavor because the cattle are young. The older the game meat, the more interesting the flavor is going to be.” [15:25]
— Dave Arnold on Cooking Issues
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
More shows like Cooking Issues
View all
Stuff You Should Know
78,789 Listeners
Fresh Air
38,538 Listeners
WTF with Marc Maron Podcast
28,981 Listeners
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
3,071 Listeners
The Sporkful
3,949 Listeners
Good Food
1,115 Listeners
A Taste of the Past
408 Listeners
Radio Cherry Bombe
579 Listeners
The Speakeasy
196 Listeners
Japan Eats!
70 Listeners
Christopher Kimball’s Milk Street Radio
3,024 Listeners
The Wine List
132 Listeners
Tifo Football Podcast
708 Listeners
Modernist BreadCrumbs
87 Listeners
Inside Julia's Kitchen
93 Listeners
In the Sauce
75 Listeners
Proof
1,897 Listeners
The Big Picture
5,722 Listeners
Threedom
3,278 Listeners
Cutting the Curd
69 Listeners
Home Cooking
4,834 Listeners
Cooking Issues with Dave Arnold
136 Listeners
Fly on the Wall with Dana Carvey and David Spade
12,887 Listeners
Things Bakers Know: The King Arthur Baking Podcast
619 Listeners