DiscoverCooking Issues
Cooking Issues
Claim Ownership

Cooking Issues

Author: Heritage Radio Network

Subscribed: 2,202Played: 26,084
Share

Description

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.
392 Episodes
Reverse
On this episode Dave & Nastassia answer a ton of listener questions. They do a rundown of all the bland, canned vegetables that are out there, Dave wonders why young people don't know about water chestnuts, the tackle how to keep fresh pasta from clumping together. Plus, a primer on using methocel in the kitchen and stories of collecting prehistoric shark's teeth. Classic in the field: Jeffrey Steingarten - The Man Who Ate Everything.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.
In this episode Dave "does not" suggest that a listener commit a felony to help his sourdough starter along. Also, Nastassia talks about her various citrus-cellos and together they tackle debt-collectors vs tow-truck drivers, Haggis recipes, nailing the texture on Sicilian Almond Granita, how to train your dog to search for truffles etc. Also, a shout out to the Fruits & Vegetables of New York and Dave defends Cher's honor. Classics in the Field: Sauces by James Peterson.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.
After our initial catch-up about holiday dishes and nuclear go plans, Dave and Nastassia dive into how to make Jianbing - a dish that caught Dave's eye on their last visit to China. Also, brief forays into what's appropriate to wear in a home kitchen, how kids mess up basic cooking techniques, they taste some Australian treats, and much more. Classic in the Field: Cooking by Hand by Paul Bertolli.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast
On this extra special, season finale of Cooking Issues friend of the show Maisie Wilhelm brings us the fine team from Ōra King Salmon - Lauren Zimmerman, Michael Fabbro & David Smith.  Together they discuss the differences in perceptions between farmed and wild fish in the US versus the rest of the world, the discuss the importance of kill methods, and tackle DIY Cold Cured Salmon. Also, we take brief forays into outfitting a food truck and a new kitchen, how to thicken up hot sauce, State by State ratings for BBQ, and whether you should barbecue deer. The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast. 
This week Dave and Nastassia cover so many listener questions:DAIRY (almost): A listener asks about Vegan Creamer and Dave somehow ends up talking about grain silo explosions.   DAIRY (actual): Dave puts out a request for Pig milk Cheese and shares how to make Steamed Cheeseburgers at home.VEGETABLES: Mostly discussed for their use as musical instruments a la  Vienna's Vegetable Orchestra and Pupsi's Smash Mouth Cover.MEAT: A listener conducts a study re: whether you should add butter to the sous-vide bag, and shares their results.  Plus today's Classic in the Field:  The Art of Carving by the editors of House and Garden (1959).The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.  Cooking Issues is powered by Simplecast.
This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com's vendor services, and gets confused about the prospect of very-long-duration coffee roasting.Plus, everybody's Thanksgiving Rundown, and today's Classic in the Field: The NYPL's Best Book on Ham - Bacon and Hams (1917) by George Nickels.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast. 
In this episode Dave and Nastassia welcome their friend Phil Bravo, who sings us into the holiday season. They also talk about the Black Friday Booker and Dax Sale, how to extend Brownie shelf lives, and Dave disparages parsnips. He also explains his very violent-sounding Thanksgiving cooking techniques, and together they tackle the important question: was it Pulque that caused Phil his most recent digestive troubles?Warning: This episode contains spoilers for the 2015 Mark Wahlberg movie Daddy's Home.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast. 
On this episode of Cooking Issues Dave and Nastassia are joined by Rebecca from Booker & Dax and John Debary as they debate over cereal, face creams, Count Chocula, and whey.Cooking Issues is powered by Simplecast.
Today Dave and Nastassia are joined by Peter Kim of MOFAD.  Most importantly, they talk about the Museum of Food and Drink's ongoing kickstarter - donate today to help them put up their next exhibition: African / American: Making the Nation's Table, curated by Dr. Jessica B. Harris. Beyond that, they talk about roasting pigs, burning sausages, kitchen ventilation, emulsions, and much more. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cooking Issues is powered by Simplecast.
On this episode Dave and Nastassia go through a big bag of treats dropped off from a listener. Also, we talk problematic Neil Diamond tracks, aging Eggnog, Freeze Dried Ice Cream, and eating Bear, Beaver, Raccoon, etc. Plus Barbara Kafka's Roasting: A Simple Art is our classic in the field. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cooking Issues is powered by Simplecast. 
On this episode of Cooking Issues Dave & Nastassia are joined by their friends Angela Garbacz (Goldenrod Pastries), Nick Wong (UB Preserve), & Mindy Lvoff. Together they answer questions about bitter cream, shelf-stable hot sauce, high tech peppers mills, and a listener calls in to follow up on Dave's wedding recommendations from the summer (congratulations Steven!). Plus, stories from the Houston stockyard, notes on the Nebraska beef situation, and dramatic reenactments regarding mold.  Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.
Today on Cooking Issues, Dave and Nastassia are joined by Harold McGee, David Karp, Arielle Johnson & Ed Cornell. Together the crew discuss the merits of tropical vs temperate fruits, edible flowers, nitro-muddled cocktails, and how to eat iguanas, frogs, etc. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.   
In this episode of Cooking Issues, Dave and Nastassia  go deep on the value of Charcoal Briquettes,  discuss the Social Contract between performers and their audience,  and give a solid shout out to Old Lightning's pop-up in NYC.  Plus, a caller from Germany launches us into Octoberfest Fashion and dangerous methods for cooking pork. Plus plus, 18th century "adults only" apples and you get instructions for taking your Spinzall on an airplane.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.  
Today on Cooking Issues Dave and Nastassia give us the low-down on last week's fun in L.A., including Harold McGee as Zoltar. They also answer listener questions about freezing salt-cured meats, sous-vide cooking at scale, and how to unshake your cocktail. Finally, Dave eulogizes his friend Eng Su Lee who, sadly, passed away this week. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.
We've been galavanting for the past month and this week we talk our way around the world: Iceland, Paris, Taipei, Italy, Los Angeles and more! Plus, Dave shares his recipe for a shrunken head and answers listener questions on stabilizing Nut Butters, alternate uses for Acid-adjusted Orange Juice, choosing skewers for Tandoor cooking, and more. Plus, today's classic in the field: Stalking The Wild Asparagus by Euell Gibbons. Interested in the events we discuss at the top of the show? Check 'em out here: https://32auctions.com/houdini https://www.seas.harvard.edu/cooking Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.
Dave and Nastassia are traveling for all of August, so prepare yourself for a good one! Together we talk Bee Space, bass pedals, honeycomb shelf-stability, #JordanaRothman's #influencer #career, the theoretical benefits of Pressure Frying, Dave picks a fight with Kenji, Chat checks in on Dave's cherry allergy, budget equipment for Vegan Ice Cream manufacturing, Fried Chicken crust improvements, Dave drops hundreds of dollars of Classics in the Field, and so much more. The crew will be back for questions on Tuesday Sept 10. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.
Today on Cooking Issues Dave and Nastassia are joined by Robert Saxy, who comes bearing a batched Cosmopolitan and a thorough defense of the drink. They also discuss the worth of GMO American Chestnut trees, hacking Nitrogenating systems, and Dave shares his favorite Nastassia moment of all time - it involves Blue #2 and a lack of self-restraint. Also, the history and psychology of Bananagrams, and a lively discussion of the lucrative future of wine santa. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.
Matt's out and special guest Bobby Murphy of Existing Conditions is in with Dave and Nastassia today. What restaurants to check out when you're visiting NYC and where to find unparalleled gin and tonics. Also: the best bagels in NYC and whether the water really makes a difference. Plus, how about those aeropresses? When you're traveling on the go, do you really wanna chance your caffeination and peristalsis to local hot garbage coffee? And shower habits! Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.
Today Dave and Nastassia are joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and an upcoming pair of wine establishments. Together they get in the wayback machine for tales of their past lives at the French Culinary Institute. They also talk, natural wine, the ins and outs of liquor licensing in NYC, and Dave tells the story of that one time when his step-father ruined christmas with wine futures. And don't forget today's Classics in the Field: Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.
Dave and Nastassia are joined by extra-special-guest Jack Schramm to talk about essential oils in cocktails, Stevie Wonder's favorite candy, chef-led cocktail competitions, and how to eat Bobolink. Also, another Classic in the Field, and Dave tells the story of that time he called the Secret Service and found their service poor. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.
loading
Comments (6)

Megan Langston

About the first 2 minutes is silence in case you think your app is busted like i did

Jul 30th
Reply (1)

Thumbalisa

add some fresh parmesan to your ranch! salty nutty goodness!

May 28th
Reply

iTunes User

This is a great podcast if you're interested in food and the science behind it. If you can, catch it live on The Heritage Radio Network online. You can call in live or submit a question ahead of time

Aug 30th
Reply

iTunes User

Top shelf podcast if you are interested in food science. Love the tone and quick extemporaneous but in depth answers to questions that focus on the newer techniques. Really glad to have found this podcast.

Aug 30th
Reply

iTunes User

Very informative information coming from people who actually know what they are talking about. Not just fun to listen to, but inspiring as well. I wish you great success with this new endeavor!

Aug 30th
Reply
loading
Download from Google Play
Download from App Store