Cooking Issues 6x1o3j

<p>When Dave Arnold was in art school, all he could think about was an assembly line of elves jumping into a wood chipping machine with marching band music in the background. Yes, that&#8217;s how this episode of <em><strong>Cooking Issues </strong></em>starts. Is bacon killing us? What is <em>true</em> eggplant parm? A live show from Bass Pro Shop? Tune in for the madness.</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2FScreen-Shot-2015-11-03-at-5.29.36-PM.png"><img class="aligncenter size-full wp-image-31593" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2FScreen-Shot-2015-11-03-at-5.29.36-PM.png" alt="Screen Shot 2015-11-03 at 5.29.36 PM" width="589" height="427" /></a><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2FScreen-Shot-2015-11-03-at-5.29.36-PM.png"><img class="aligncenter size-full wp-image-31593" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2FScreen-Shot-2015-11-03-at-5.29.36-PM.png" alt="Screen Shot 2015-11-03 at 5.29.36 PM" width="589" height="427" /></a></p>

<p>Tune in to this week&#8217;s <em><strong>Cooking Issues</strong></em> as host Dave Arnold is talking stabilizing simple syrups, why he hates Everclear (the alcohol, not the band&#8230; maybe the band?) and bad pistachios but loves cider! Topics of conversation also include deer ball butter, more on sweet potatoes, brining, hyper-broth hamburgers, dump meals, and lots of other cool stuff.</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FPistachios.jpg"><img class="aligncenter size-medium wp-image-31287" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FPistachios-600x450.jpg" alt="Pistachios" width="300" height="225" /></a></p>

<div id=":1kh" class="ii gt m15086273fdf86e5c adP adO"> <div id=":1kg" class="a3s"> <div dir="ltr">This week on Cooking Issues, Dave answered questions about Turducken, sweet potato fries, and egg drinks. Nastassia &#8220;re-announced&#8221; The Cube &amp; The Centrifuge with glorious attitude for grown male Christmas lists everywhere. Jack recapped a trip to Madison and Milwaukee and his encounters with Cooking Issues fans on the road.</div> <div dir="ltr"></div> <div dir="ltr"><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F1280px-Sweet_Potato_Fries.jpg"><img class="aligncenter size-medium wp-image-31073" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F1280px-Sweet_Potato_Fries-600x450.jpg" alt="1280px-Sweet_Potato_Fries" width="300" height="225" /></a></div> <div class="yj6qo"></div> </div> </div> <div class="hi"></div>

<p>This week <strong><em>Cooking Issues</em></strong> is worth the wait!  Dave sweeps in the studio taking questions from topics ranging from chick peas in the pressure cooker, deep frying in an NYC apartment, frozen duck confit woes (featuring great news about botulism), and more! Lots more!</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F616px-The_pressure_cooker.gif"><img class="aligncenter size-medium wp-image-30820" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F616px-The_pressure_cooker-600x468.gif" alt="616px-The_pressure_cooker" width="300" height="234" /></a></p>

<p>The <em><strong>Cooking Issues</strong></em> team is charged up this week! The chatroom is alive and full of comments and Dave is plowing through listener questions. Find out which <em><strong>Cooking Issues</strong></em> faithful listener doesn&#8217;t have a circulator, learn about dry rubs, infusions and knife sharpening and laugh along with Dave as he offers his usual dose of wit and energy.</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fimages.jpeg"><img class="size-full wp-image-30616 aligncenter" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fimages.jpeg" alt="images" width="259" height="194" /></a></p>

<p>The chat room explodes with enthusiasm, Dave skirts a question about placenta, we learn that headshots are needed to kill wild turkeys and Nastassia pretends to be Christina Tossi. It&#8217;s a fun one. Welcome to <em><strong>Cooking Issues</strong></em>.</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F09%2FGould_Wild_turkey.jpg"><img class="size-medium wp-image-30373 aligncenter" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F09%2FGould_Wild_turkey-600x298.jpg" alt="Gould_Wild_turkey" width="300" height="149" /></a></p>

<p>Dave&#8217;s train breaks down, but he triumphantly calls in to <em><strong>Cooking Issues</strong></em><strong> </strong>to dutifully answer your questions as he walks to the studio. Reductions, wood and french fries get the Dave treatment on another hilariously jam-packed show. This program was brought to you by <strong><a href="http://www.heritagefoodsusa.com">Heritage Foods USA.</a></strong></p> <p><img class="irc_mi" src="https://image.staticox.com/?url=https%3A%2F%2F.wikimedia.org%2Fwikipedia%2Fcommons%2F2%2F26%2FEmpty_subway_in_NYC.jpg" alt="" width="910" height="606" /></p> <p>&nbsp;</p>

Cooking Issues is back!!! Dave Arnold kicks off a new season of everybody's favorite food-tech show with friend and colleague Peter Kim, Executive Director of the Museum of Food and Drink. Nastassia s this week by phone. Tune in and catch up on things as Dave brings spices from his home garden to the studio, talks about the new Heritage Radio Network website, and answers a few caller questions. Oh, also.... Dave declares his intense hatred for MDF. This program was brought to you by Heritage Foods USA. "I HATE MDF, it's the worst. I hate picking it up, hate buying it, hate cutting it, I HATE it!" --Dave Arnold on Cooking Issues

<p><i>Cooking Issues</i> is back!!! Dave Arnold kicks off a new season of everybody&#8217;s favorite food-tech show with friend and colleague Peter Kim, Executive Director of the Museum of Food and Drink. Nastassia s this week by phone. Tune in and catch up on things as Dave brings spices from his home garden to the studio, talks about the new Heritage Radio Network website, and answers a few caller questions. Oh, also&#8230;. Dave declares his intense hatred for MDF. This program was brought to you by <a href="http://www.heritagefoodsusa.com/">Heritage Foods USA</a>.</p> <p><center><img src="https://image.staticox.com/?url=https%3A%2F%2F.wikimedia.org%2Fwikipedia%2Fcommons%2F0%2F05%2FOSB_MDF-Deck_2009.jpg" alt="" width="400" /></center></p> <h4>&#8220;I HATE MDF, it&#8217;s the worst. I hate picking it up, hate buying it, hate cutting it, I HATE it!&#8221;</h4> <p><i>&#8211;Dave Arnold on Cooking Issues</i></p>

Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a ionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesn't know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA. "[The cannabis tea is like] homeopathy though, it's going to make everything better!" [38:00] --Don Lee on Cooking Issues "If someone said let's have a sandwich and they handed me a quesadilla I'd say 'Go to Hell.'" [53:00] "Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not!" [35:00] --Dave Arnold on Cooking Issues

<p>Can tea get you stoned? Is a quesadilla a sandwich? This week on <i>Cooking Issues</i> Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a ionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesn&#8217;t know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA.</p> <p><center><img src="https://image.staticox.com/?url=https%3A%2F%2F.wikimedia.org%2Fwikipedia%2Fcommons%2F5%2F58%2FLamb_quesadilla.jpg" alt="" width="400" /></center></p> <h4>&#8220;[The cannabis tea is like] homeopathy though, it&#8217;s going to make everything better!&#8221; [38:00]<br /> <i>&#8211;Don Lee on Cooking Issues</i></p> <p>&#8220;If someone said let&#8217;s have a sandwich and they handed me a quesadilla I&#8217;d say &#8216;Go to Hell.'&#8221; [53:00]</p> <p>&#8220;Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not!&#8221; [35:00]</p> <p><i>&#8211;Dave Arnold on Cooking Issues</i></h4>

When is raw too raw? This week on Cooking Issues Dave answers your questions about Polyscience Chillers, reusable bags, raw meat, and braising. Tune in for the answers to these questions along with some side conversations about song lyric censorship and how Dave wants to go to Australia to see the marsupials. We just don't have enough marsupials here in America! This program was brought to you by Heritage Foods USA. ", towards the end of your distillation you're pumping mostly water. And you don't really want freeze up on your coils." [27:00] "The color of a meat is what people use to judge how done it is. Right? But the color of the meat can lie." [43:00] "If you want something that tastes braised, you have to go extremely reduced on any sauces or stocks that you put in." [52:00] --Dave Arnold on Cooking Issues

<p>When is raw too raw? This week on <i>Cooking Issues</i> Dave answers your questions about Polyscience Chillers, reusable bags, raw meat, and braising. Tune in for the answers to these questions along with some side conversations about song lyric censorship and how Dave wants to go to Australia to see the marsupials. We just don&#8217;t have enough marsupials here in America! This program was brought to you by <a href="http://www.HeritageFoodsUSA.com">Heritage Foods USA</a>.</p> <p><P><center><br /> <img src="https://image.staticox.com/?url=https%3A%2F%2F.wikimedia.org%2Fwikipedia%2Fcommons%2F7%2F7d%2FBasashi.jpg" width=400></center><br /> <P><P></p> <h4> &#8220;, towards the end of your distillation you&#8217;re pumping mostly water. And you don&#8217;t really want freeze up on your coils.&#8221; [27:00]<br /> <P><P><br /> &#8220;The color of a meat is what people use to judge how done it is. Right? But the color of the meat can lie.&#8221; [43:00]<br /> <P><P><br /> &#8220;If you want something that tastes braised, you have to go extremely reduced on any sauces or stocks that you put in.&#8221; [52:00]<br /> <P><P><br /> <I>&#8211;Dave Arnold on Cooking Issues</i></h4>

This week on Cooking Issues, Paul Adams, the senior editor for Popular Science, s Dave Arnold in the studio to answer your questions! Not only does he help Dave with the questions, but he came with a gift! Tune in to listen to Dave using the Rollie Egg Cooker that Paul brought him, along with answers on Euell Gibbons and foraging, making a Tom Collins Cocktail without lemon, Lardo, and cooking pork loin. "To me, berries become more delicious in mass quantity. Like, you want a full face of berry." [5:00] "Don't blame me if you're dead, but I think you're fine eating it." [35:00] --Dave Arnold on Cooking Issues

<p>This week on <i>Cooking Issues</i>, Paul Adams, the senior editor for Popular Science, s Dave Arnold in the studio to answer your questions! Not only does he help Dave with the questions, but he came with a gift! Tune in to listen to Dave using the Rollie Egg Cooker that Paul brought him, along with answers on Euell Gibbons and foraging, making a Tom Collins Cocktail without lemon, Lardo, and cooking pork loin.<br /> <P><center><br /> <img src="https://image.staticox.com/?url=https%3A%2F%2Ffarm4.staticflickr.com%2F3713%2F11482664405_9a8c72d90b_o.jpg" width=400></center><br /> <P><P></p> <h4> &#8220;To me, berries become more delicious in mass quantity. Like, you want a full face of berry.&#8221; [5:00]<br /> <P><P><br /> &#8220;Don&#8217;t blame me if you&#8217;re dead, but I think you&#8217;re fine eating it.&#8221; [35:00]<br /> <P><P><br /> <I>&#8211;Dave Arnold on Cooking Issues</i></h4>

<p>This week on <i>Cooking Issues</i>, Dave Arnold sits down with Jack Schramm, bartender at Booker and Dax, and food royalty Harold Mcgee, a California based author who writes about the science behind food and cooking. The breadth of his knowledge of cooking resulted in &#8220;On Food and Cooking&#8221;, a monumental book for both professional and amateur chefs alike. On the show Dave and Harold forces to answer listener questions on heterocyclic amines, foaming root beer, pressure cookers, gin and tonics, caramel, legumes, and Harold Mcgee&#8217;s freaky side. This program was brought to you by <a href="http://www.HeritageFoodsUSA.com">Heritage Foods USA</a></p> <p><P><center><br /> <img src="http://curiouscook.typepad.com/.a/6a0133f5708090970b0133f57106ed970b-800wi" width=400></center><br /> <P><P></p> <h4> &#8220;You go into the kitchen, you give it a shot, and you try to adapt.&#8221; [50:00]<br /> <I>&#8211;Harold Mcgee on Cooking Issues</i><br /> <P><P><br /> &#8220;Every time [Dave is] saying something is not safe and it&#8217;s specifically [Dave] saying it&#8217;s not safe, I wouldn&#8217;t recommend doing it.&#8221; [20:00]<br /> <P><P><br /> <I>&#8211;Jack Schramm on Cooking Issues</i><br /> <P><P><br /> &#8220;There are certain things that are an abomination. If you want to take pepsi cola and mix it with petrus&#8230;&#8230;.. that&#8217;s a mistake. You&#8217;re making an error there.&#8221; [44:00]<br /> <P><P><br /> <I>&#8211;Dave Arnold on Cooking Issues</i></h4>

This week on Cooking Issues, Dave Arnold sits down with Jack Schramm, bartender at Booker and Dax, and food royalty Harold Mcgee, a California based author who writes about the science behind food and cooking. The breadth of his knowledge of cooking resulted in "On Food and Cooking", a monumental book for both professional and amateur chefs alike. On the show Dave and Harold forces to answer listener questions on heterocyclic amines, foaming root beer, pressure cookers, gin and tonics, caramel, legumes, and Harold Mcgee's freaky side. This program was brought to you by Heritage Foods USA "You go into the kitchen, you give it a shot, and you try to adapt." [50:00] --Harold Mcgee on Cooking Issues "Every time [Dave is] saying something is not safe and it's specifically [Dave] saying it's not safe, I wouldn't recommend doing it." [20:00] --Jack Schramm on Cooking Issues "There are certain things that are an abomination. If you want to take pepsi cola and mix it with petrus........ that's a mistake. You're making an error there." [44:00] --Dave Arnold on Cooking Issues

<p>This week on <i>Cooking Issues</i> Dave Arnold answers more listener questions about making a simple syrup with lactose (you can&#8217;t), the Roger Moore martini recipe, low temperature cooking with a circulator, whether or not bringing gelatin to a boil can ruin your home brew, and how to thicken a pasta sauce. Tune in for answers to these questions along with a rant on people who where their medical scrubs out on the street and Dave&#8217;s theory on why James Bond orders his martini&#8217;s &#8220;shaken, not stirred&#8221;. This program was brought to you by <a href="http://www.HeritageFoodsUSA.com">Heritage Foods USA</a>.<br /> <P><center><br /> <img src="https://image.staticox.com/?url=https%3A%2F%2F.wikimedia.org%2Fwikipedia%2Fcommons%2F3%2F30%2FBright-Field_Lighting.jpg" width=400></center><br /> <P><P></p> <h4> &#8220;When you&#8217;re cooking you&#8217;re usually pretty on point to make it look like you&#8217;re not doing something disgusting.&#8221; [5:00]<br /> <P><P><br /> &#8220;Never run a circulator without covering it for any length of time.&#8221; [18:00]<br /> <P><P><br /> &#8220;I&#8217;ve boiled gelatin many times and had it still set.&#8221; [24:00]<br /> <P><P><br /> <I>&#8211;Dave Arnold on Cooking Issues</i></h4>

This week on Cooking Issues Dave Arnold answers more listener questions about making a simple syrup with lactose (you can't), the Roger Moore martini recipe, low temperature cooking with a circulator, whether or not bringing gelatin to a boil can ruin your home brew, and how to thicken a pasta sauce. Tune in for answers to these questions along with a rant on people who where their medical scrubs out on the street and Dave's theory on why James Bond orders his martini's "shaken, not stirred". This program was brought to you by Heritage Foods USA. "When you're cooking you're usually pretty on point to make it look like you're not doing something disgusting." [5:00] "Never run a circulator without covering it for any length of time." [18:00] "I've boiled gelatin many times and had it still set." [24:00] --Dave Arnold on Cooking Issues

<p>This week on <i>Cooking Issues</i> Dave Arnold answers listener&#8217;s questions about cooking brisket, different kinds of ice, what fruit tastes good in beer, how to keep mint from browning, and alternatives to fresh citrus when making drinks for people at Burning Man, which takes place in an environment with a very erratic climate. Tune in to hear the answers to these questions along with recommendations for the most exciting and long burning fireworks, and also Dave&#8217;s stance on the New York Times guacamole recipe which calls for the addition of peas that has caused enough uproar to create a viral internet debate that even President Barak Obama and Jed Bush felt compelled to weigh in on. This program was brought to you by <a href="http://www.HeritageFoodsUSA.com">Heritage Foods USA</a><br /> <P><center><br /> <img src="https://image.staticox.com/?url=https%3A%2F%2F.wikimedia.org%2Fwikipedia%2Fcommons%2Fe%2Fe0%2FCitrus_fruits.jpg" width=400></center><br /> <P><P></p> <h4> &#8220;I paid for the avocados, I do what I want!&#8221; [25:00]<br /> <P><P><br /> &#8220;Mint is really hard [to preserve]. Mint wants to go brown really badly.&#8221; [43:00]<br /> <P><P><br /> <I>&#8211;Dave Arnold on Cooking Issues</i></h4>