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Episode 80: Flavor Pairings & More
This week on Cooking Issues, Dave Arnold answers questions about everything from refractometers to pressure cooked caviar. Find out why he might be making high-end Vodka Red Bull’s for Snooki and hear his thoughts on the flavor pairing hypothesis introduced in Taste Buds & Molecules and why he thinks its bunk. This program was sponsored by Barterhouse.
“Commercial fry oil is much better than what we buy in the supermarket cause it lasts a boat load longer and is a lot cleaner.”
—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.
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By Heritage Radio Network
4.4
408408 ratings
This week on Cooking Issues, Dave Arnold answers questions about everything from refractometers to pressure cooked caviar. Find out why he might be making high-end Vodka Red Bull’s for Snooki and hear his thoughts on the flavor pairing hypothesis introduced in Taste Buds & Molecules and why he thinks its bunk. This program was sponsored by Barterhouse.
“Commercial fry oil is much better than what we buy in the supermarket cause it lasts a boat load longer and is a lot cleaner.”
—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.
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