It's blizzard season here in NYC, but the crew is back in the studio and ready for some Cooking Issues. Tune in for some turtle decapitation stories, ham curing advice, hilarious stories and more!See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

It's blizzard season here in NYC, but the crew is back in the studio and ready for some Cooking Issues. Tune in for some turtle decapitation stories, ham curing advice, hilarious stories and more! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's blizzard season here in NYC, but the crew is back in the studio and ready for some Cooking Issues. Tune in for some turtle decapitation stories, ham curing advice, hilarious stories and more!See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer">https://art19.com/privacy#do-not-sell-my-info</a>.

Episode 236: Buskers & Turtles and Hams, Oh My!

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 dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.

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Episode 236: Buskers & Turtles and Hams, Oh My!

Episode 236: Buskers & Turtles and Hams, Oh My!

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