In this week's Cooking Issues Dave and Nastassia answer a bunch of listener questions. We discuss Paella, Mayonnaise Seared Steak, Belgian Mustard, & Gin-Infused Non-Alcoholic. Dave also calls up  Alex Talbot of Ideas in Food and Curiosity Donuts to answer a listener question on Gluten-Free donut recipes.

Paella On Point (feat. Alex Talbot)

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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Today on Bagel Issues, Dave, Nastassia and The Rest answer a bunch of listener questions. Topics include: the mineral content of seltzer and how it affects perceived carbonation, how to improve the insulation of your oven, something about milk punch, and, for reasons I cannot recall, centrifugal birth machines. Plus, a listener question about bagel toppings launches Dave into an extended monologue on how to prepare home cooked salmon, and why hickory smoke powder is the secret ingredient.

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.

Boris Lopez's Combat-Style Cuisine

On today's episode of Choosing Issues, Dave quizzes Nastassia and The Rest on everybody's favorite schnitzel, favorite candy, favorite cereal, favorite fruit to binge eat, favorite canned fish, and so on. Plus, it's a listener question blitz: milk- & fat-washing, air-frying, baking with steam, and many more. Plus, a well-researched critique of tee pee manufacturing and manual writing. 

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.

Tier Four Fig Farmers

On today's episode of Sharpening Issues, Dave, Nastassia and The Rest welcome Frankie Celenza to talk about building your own batterie de cuisine (aka how to outfit your kitchen if you were starting from scratch). They rank the items they consider essential and cover tips like how to take care of your non-stick pans, recommendations for sharpening knives, unlikely ideas for wiring your house, and much more. Plus, Frankie shares stories from a low-temp class he took with Dave a decade ago, and Dave tries to recruit  Frankie for The Leatherman Run.

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.

Stocking The Garage (feat. Frankie Celenza)

On today's episode of Harvesting Issues, Dave, Nastassia and The Rest welcome Heather Marold Thomason of Primal Supply Meats, a whole animal butcher in Philadelphia. Heather fields a variety of questions from listeners on meat cuts, prices, USDA regulations, and more. Plus, Heather talks through her decision tree she uses when advising customers, and Dave repeatedly pitches Heather on meat glue.

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.

So Many Bad Words in Butchery (feat. Heather Marold Thomason)

On today's episode of Aging Issue, Nastassia and The Rest wish Dave a very. Happy. Birthday.

Dave and Nastassia fondly recall birthday parties past, and educate us on  their fanciest easter egg treats: cascarones and panoramic eggs. Nastassia recounts her recent teepee ownership woes, and Dave struggles to say the word "carcinization."  Plus, questions and answers about food.

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.

Paella On Point (feat. Alex Talbot)

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