For the 200th Episode of Cooking Issues Dave Arnold and the team celebrate in the studio with Prosecco and some gifts from the Underground Meats Collective. Dave discusses the best farmer’s markets in NYC, how to season stainless steel, and why horchata settles. We find out about a Japanese smoke detector that sprays you with wasabi oil and Dave tells us about how he nearly burnt down his house this morning with his DIY coffee roaster. Later on we take some listener questions about Searzall gasses and kegging cold brew with nitrous or CO2. This program was brought to you by MolecularRecipes.com.

“There are really only two tomatoes that I go to great lengths to get; Aunt Rubys’s German Greens and German Stripes” [12:00]

“All ISI whippers are fine for hot liquids. The only difference is that the ones marketed for hot liquids are insulated which can actually be a detriment under certain circumstances.” [42:00]

“For those of you who have not hung out with Sommeliers, don’t start. Sommeliers are hardcore.” [44:00]

–Dave Arnold on Cooking Issues

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