Former Booker and Dax collaborator Rebecca Palkovics returns to the studio for a loose and wide-ranging discussion that covers restaurant PR, vintage ice cream freezers, Sly Stone’s legacy, and fried tortilla technique. With no guest chef in the hot seat, the team slips into classic Cooking Issues chaos, fielding live calls, reminiscing about busted van tours, and detailing the sensory nightmare of hot dog water.

• Fryer Survival 101 – Dave and caller Jacob from Des Moines dissect the maintenance, filtering, and storage of commercial deep fryer oil, especially in shared kitchen settings. Plus, a bonus rant on tortilla chip texture and a defense of gas fryers.

• From PR Myths to Zoo Tears – Rebecca gives a candid breakdown of when restaurant PR makes sense, why good messaging starts internally, and how misaligned expectations tank ROI. Also covered: orangutan sadness, Flappy’s nachos, and the horror of cryo-fried fish.

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