In this episode of Cooking Issues, Dave and the crew dive into wide-ranging conversations spanning fruit obsessions, culinary technique, and the realities of running restaurants. The show kicks off with upcoming travel plans to Cologne for a Jägermeister demo, followed by a spirited debate about melon varieties, including the Bonnie melon and the elusive true cantaloupe.

Other topics include:

• Excitement (and confusion) around the new Spinal Tap sequel, with cucumber-related deep cuts.
• Basil and mint gelato experiments using a Ninja machine versus traditional blanching, and the tradeoffs between flavor brightness and oxidation.
• A lively roundtable on early warning signs for failing restaurants—menu overhauls, partner conflicts, front vs. back of house struggles, and the burnout of opening staff.
• Social media’s role in modern food success stories, from French dip lines in NYC to the “must be nice” mentality in kitchens.
• Listener questions on dry-aging pork, carbonation system design, calcium treatments for vegetables, and substitutes for elusive yuzu juice.

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