España
iVoox Podcast & radio
Descargar app gratis
Podcast
Cooking Issues 6x1o3j
Por Dave Arnold
239
12
Tuesdays at 12:00PM EST 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 the show. Check out Dave’s blog for more: www.CookingIssues.com Dave Arnold grew up in the New York area and began tinkering with restaurant equipment after earning his Master of Fine Arts from Columbia University’s School of the Arts. In 2004, Arnold founded the Museum of Food and Drink in New York to promote learning about the history and culture of food. In 2005, The International Culinary Center, home of The French Culinary Institute, tapped him to head its new Culinary Technology Department. Dave recently signed a double book deal with Norton Publishing. His first book will explore the science behind cocktails. Heritage Radio Network. All Rights Reserved. 653j3u
Tuesdays at 12:00PM EST
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 the show.
Check out Dave’s blog for more: www.CookingIssues.com
Dave Arnold grew up in the New York area and began tinkering with restaurant equipment after earning his Master of Fine Arts from Columbia University’s School of the Arts. In 2004, Arnold founded the Museum of Food and Drink in New York to promote learning about the history and culture of food. In 2005, The International Culinary Center, home of The French Culinary Institute, tapped him to head its new Culinary Technology Department. Dave recently signed a double book deal with Norton Publishing. His first book will explore the science behind cocktails.
Heritage Radio Network. All Rights Reserved.
Cooking Issues - Episode 213 - The Great Guac Debate and Beyond!
Episodio en Cooking Issues
This week on Cooking Issues Dave Arnold answers listener'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'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 Heritage Foods USA "I paid for the avocados, I do what I want!" [25:00] "Mint is really hard [to preserve]. Mint wants to go brown really badly." [43:00] --Dave Arnold on Cooking Issues
53:25
Episode 212: FIREWORKS AND SALTINES!
Episodio en Cooking Issues
<p>This week on <i>Cooking Issues</i>, Dave Arnold is on time and ready to answer a lot of questions. Topics range from blended peas to mealworm toffee. Tune in and hear the new “Jackie Molecules” ringtone debuted, find out whether or not Nastassia was able to succeed in the Saltines challenge and find out why Dave is fired up about fireworks. This program was brought to you by <a href="http://www.HeritageFoodsUSA.com">Heritage Foods USA</a>.<br /> <P><br /> <img src="https://image.staticox.com/?url=https%3A%2F%2F.wikimedia.org%2Fwikipedia%2Fcommons%2F9%2F95%2FFireworks4_amk.jpg" width=500><br /> <P><P></p> <h4> “No one should worry that in eating a mealworm it will somehow burrow out their body – it’s not a thing that actually happens.” [20:00]<br /> <P><P><br /> <I>–Dave Arnold on Cooking Issues</i></h4>
51:32
Cooking Issues - Episode 212 - FIREWORKS AND SALTINES!
Episodio en Cooking Issues
This week on Cooking Issues, Dave Arnold is on time and ready to answer a lot of questions. Topics range from blended peas to mealworm toffee. Tune in and hear the new "Jackie Molecules" ringtone debuted, find out whether or not Nastassia was able to succeed in the Saltines challenge and find out why Dave is fired up about fireworks. This program was brought to you by Heritage Foods USA. "No one should worry that in eating a mealworm it will somehow burrow out their body - it's not a thing that actually happens." [20:00] --Dave Arnold on Cooking Issues
51:32
Episode 211: MELD!
Episodio en Cooking Issues
<p>Darren Vengroff of Meld s Dave Arnold on this week’s episode of Cooking Issues. Meld upgrades your existing cookware and stove with automatic temperature control so every meal is perfect Tune in and hear how the technology works and listen as Dave answers some unexpected caller questions! This program was brought to you by <a href="http://www.HeritageFoodsUSA.com">Heritage Foods USA</a>.<br /> <P><center><br /> <img src="https://ksr-ugc.imgix.net/assets/003/773/210/d86a1cb2c91664db46953dbee6de3cbb_original.png?v=1431384023&w=700&h=&fit=max&auto=format&q=92&s=1a6ff9434240cf7f0cfb5250050c63eb" width=400></center><br /> <P><P></p> <h4>
47:18
Cooking Issues - Episode 211 - MELD!
Episodio en Cooking Issues
Darren Vengroff of Meld s Dave Arnold on this week's episode of Cooking Issues. Meld upgrades your existing cookware and stove with automatic temperature control so every meal is perfect Tune in and hear how the technology works and listen as Dave answers some unexpected caller questions! This program was brought to you by Heritage Foods USA.
47:18
Episode 210: BKON
Episodio en Cooking Issues
<p>Dave Arnold is ed by the team behind BKON on this week’s episode of <i>Cooking Issues!</i>. Coming from a 3rd generation coffee roasting company, founders Dean and Lou Vastardis have been immersed in the specialty beverage industry since their childhood. In 2007, Dean began to investigate some non-traditional coffee brewing methods inspired by how chefs speed marinate proteins. Ground coffee and hot water eventually found their way into an airtight food storage canister modified with a tire valve and connected to a vacuum pump. After three years of in-house product development the brothers realized they cracked the code on much more than a cup of coffee. This program was brought to you by <a href="http://www.HeritageFoodsUSA.com">Heritage Foods USA</a><br /> <P><center><br /> <img src="http://i.luxury-insider.com/s/news/2014/05/perfection-in-60-seconds-bkon-craft-brewer_1.jpg?width=650" width=400></center></p>
38:20
Cooking Issues - Episode 210 - BKON
Episodio en Cooking Issues
Dave Arnold is ed by the team behind BKON on this week's episode of Cooking Issues!. Coming from a 3rd generation coffee roasting company, founders Dean and Lou Vastardis have been immersed in the specialty beverage industry since their childhood. In 2007, Dean began to investigate some non-traditional coffee brewing methods inspired by how chefs speed marinate proteins. Ground coffee and hot water eventually found their way into an airtight food storage canister modified with a tire valve and connected to a vacuum pump. After three years of in-house product development the brothers realized they cracked the code on much more than a cup of coffee. This program was brought to you by Heritage Foods USA
38:20
Episode 209: Eating Ants On Air
Episodio en Cooking Issues
<p>What an eventful episode of <i>Cooking Issues</i>! Paul Adams, Senior Editor at Popular Science, s Dave and the crew in-studio and he’s brought ANTS with him. Dave, Nastassia and Jack all eat some ants and wash it down with Ant gin. Things get weird. Dave also announces his NERD SALE at Booker & Dax where he’ll be selling a bunch of incredible used gear like a double basin custom sink, a true Lowboy refrigerator and a custom carbonator made by Dave himself! This program was brought to you by <a href="http://www.HeritageFoodsUSA.com">Heritage Foods USA</a>.<br /> <P><center><br /> <img src="http://static1.squarespace.com/static/54b69f6de4b0023bcfba408e/556da5bce4b07678f1774bf1/556da61be4b0e36a9e1078e5/1433250493718/IMG_2388.JPG?format=300w" width=300></center><br /> <P><P></p> <h4> “If I ever prepare ants next, I’ll season them with chili and lime.” [44:00]<br /> <P><P><br /> <I>–Paul Adams on Cooking Issues</i></h4>
51:08
Cooking Issues - Episode 209 - Eating Ants On Air
Episodio en Cooking Issues
What an eventful episode of Cooking Issues! Paul Adams, Senior Editor at Popular Science, s Dave and the crew in-studio and he's brought ANTS with him. Dave, Nastassia and Jack all eat some ants and wash it down with Ant gin. Things get weird. Dave also announces his NERD SALE at Booker & Dax where he'll be selling a bunch of incredible used gear like a double basin custom sink, a true Lowboy refrigerator and a custom carbonator made by Dave himself! This program was brought to you by Heritage Foods USA. "If I ever prepare ants next, I'll season them with chili and lime." [44:00] --Paul Adams on Cooking Issues
51:08
Episode 208: Memorial Day Mishaps & Turkish Cheese
Episodio en Cooking Issues
<p>Dave Arnold is back from Memorial Day weekend with war stories and lots on his mind. Hear about his experiences tasting new and interesting foods in Turkey, like a sheep’s milk cheese aged in goat skin. Also listen in as Dave rants against the anti-salt lobby and makes his thoughts on the GMO debate clear. Enjoy the ride! This program was brought to you by <a href="http://www.HeritageFoodsUSA.com">Heritage Foods USA</a><br /> <P><center><br /> <img src="http://s3.amazonaws.com/hrn/photos/1629/original/FullSizeRender.jpg?1432661629" width=400></center><br /> <P><P></p> <h4> “Everybody hates getting things jammed in their veggetti” [21:00]<br /> <P><P><br /> “Particular hatred for any one of our normal food things comes in waves. Hopefully the anti-salt wave will come crashing down soon.” [30:00]<br /> <P><P><br /> “A lot of the salt you eat, you might never even taste…they can add things to augment your perception of saltiness in foods.” [40:00]<br /> <P><P><br /> <I>–Dave Arnold on Cooking Issues</i></h4>
49:39
Cooking Issues - Episode 208 - Memorial Day Mishaps & Turkish Cheese
Episodio en Cooking Issues
Dave Arnold is back from Memorial Day weekend with war stories and lots on his mind. Hear about his experiences tasting new and interesting foods in Turkey, like a sheep's milk cheese aged in goat skin. Also listen in as Dave rants against the anti-salt lobby and makes his thoughts on the GMO debate clear. Enjoy the ride! This program was brought to you by Heritage Foods USA "Everybody hates getting things jammed in their veggetti" [21:00] "Particular hatred for any one of our normal food things comes in waves. Hopefully the anti-salt wave will come crashing down soon." [30:00] "A lot of the salt you eat, you might never even taste...they can add things to augment your perception of saltiness in foods." [40:00] --Dave Arnold on Cooking Issues
49:39
Cooking Issues - Episode 207 - Beach Party & Insects
Episodio en Cooking Issues
Dave Arnold is in for another jam-packed episode of Cooking Issues! Topics discussed include flour milling, absinthe, insects, cocktails, grilling and clam bakes. Hear Dave once again express his disdain for red pepper shakers and continue his Vegetti chronicles. This program was brought to you by Heritage Foods USA. "Liquid nitrogen at a beach party is pretty much a win." [16:00] --Dave Arnold on Cooking Issues
49:25
Episode 207: Beach Party & Insects
Episodio en Cooking Issues
<p>Dave Arnold is in for another jam-packed episode of <I>Cooking Issues</i>! Topics discussed include flour milling, absinthe, insects, cocktails, grilling and clam bakes. Hear Dave once again express his disdain for red pepper shakers and continue his Vegetti chronicles. 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%2Ffarm9.staticflickr.com%2F8062%2F8225107028_4baa7b56a5_o_d.jpg" width=400></center><br /> <P><P><br /> <H4><br /> “Liquid nitrogen at a beach party is pretty much a win.” [16:00]<br /> <P><P><br /> <I>–Dave Arnold on Cooking Issues</i></h4>
49:25
Cooking Issues - Episode 206 - Mexican Treats, MOFAD and More!
Episodio en Cooking Issues
Dave Arnold is back in the studio with Mexican treats and is ed by Peter Kim from MOFAD for a fun and action packed episode of Cooking Issues!
46:32
Cooking Issues - Episode 205 - Squash Blossoms & Salty Nuts
Episodio en Cooking Issues
Dave Arnold is back from Mexico and he has tons on his mind. Tune in for a brand new episode of Cooking Issues and learn about everything from nixtamalization to squash blossoms. Darren Vengroff of Meld calls in and the crew drinks some Proescco to celebrate Dave's recent James Beard Award! This program was brought to you MolecularRecipes.com. "The hard part about making masa is grinding it." [13:00] --Dave Arnold on Cooking Issues
49:37
Cooking Issues - Episode 204 - They Want the Scream!
Episodio en Cooking Issues
Dave Arnold and Nastassia Lopez are back this week to play with a listener’s Veggetti and answer caller questions on a range of topics including rock salt desiccants, coffee cocktails, and black garlic. Later in the show Dave weighs the benefits of agar clarification vs. activated charcoal filters, as well as covering the best way to store country ham at home. This program was brought to you by Molecular Recipes. “I use soap to clean my cast iron. There’s no way Dawn is cutting that layer of polymerized oil. I don’t use steel wool but I’ll use a Chore Boy or something like that without worrying about it.” “Within a year there will probably be a centrifuge that normal people can afford.” “The future of American country ham lies in the feed and breed of of the pig.” -- Dave Arnold on Cooking Issues
45:28
Cooking Issues - Episode 203 - Dave's Veggetti Birthday
Episodio en Cooking Issues
With no shortage of veggetti puns, Dave Arnold celebrates his 44th birthday in style on a brand new episode of Cooking Issues. The radio team is sipping on Proesecco and laughing their heads off this week. Tune in for a fun-filled episode of the best food science podcast in the world! This program was brought to you by MolecularRecipes.com. "It’s tomato stew until you add the cumin. Without cumin, its not chili." [6:30] "When you fire a tandoor for the first time you protect the clay from later thermal shock, but you have to put a seasoning on it." [13:00] "Traditionally, most hams were sliced the way a spanish ham was, the long way or horizontally. This produces a much chewier piece of meat and gives you a longer slice. The crosscut we have now came into vogue only after Van Berkel’s invention of the meat slicer." --Dave Arnold on Cooking Issues
48:26
Cooking Issues - Episode 202 - Award Tour
Episodio en Cooking Issues
Dave Arnold celebrates his (first!) James Beard Award nomination with a mellow and distinguished episode of Cooking Issues. Nastassia Lopez s by phone and Peter Kim of MoFAD is in the studio for the festivities. Dave answers all sorts of questions covering topics from iSi whippers to corned beef techniques. This program was brought to you by our friends at MolecularRecipes.com. "DO NOT STORE THE ISI WHIPPERS WITH THE FREAKING LIDS SCREWED DOWN! It just turns into nasty!" [38:00] --Dave Arnold on Cooking Issues
56:38
Cooking Issues - Episode 197 - Pringles, Caviar & Champagne
Episodio en Cooking Issues
Dave and the gang are back in the studio this week ed by Peter Kim of MOFAD. Dave starts out the show by hazing our new intern and giving life lessons on nepotism before taking listener questions on high-pressure cooking and the best ways to dispose of used cooking oil. We find out everyone's picks for their last meals and the best places to eat in NYC. Later on, Dave describes the ideal foot pedal setup for a home kitchen and what to do with a bunch of pork. This program was brought to you by MolecularRecipes.com "Don’t be afraid of nepotism. When you don’t have anything, you have no responsibility not to accept the generosity of others." [3:30] "Any chemical supply site that will sell to you is going to rip you off majorly just for repackaging it." [15:30] "For my last meal I would want to do some kind of crazy comparison to foods I couldn’t otherwise have. I wouldn’t go for comfort food because really there’s no comfort to be had...For my last meal I would want to learn something." [19:00] --Dave Arnold on Cooking Issues
45:54
Cooking Issues - Episode 201 - Say What?
Episodio en Cooking Issues
Welcome to episode 201 of Cooking Issues. This week, Dave roasts Nastassia for not having a pressure cooker, Jonny Hunter of Underground Meats calls in and some suggestive jokes are made. This program was brought to you by MolecularRecipes.com.
37:43
También te puede gustar Ver más
The Sporkful We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman, who's also the inventor of the new pasta shape cascatelli. James Beard and Webby Award winner for Best Food Podcast. A Stitcher Production. Actualizado
Podcast Lab 137 [Cuentos Novelas Ciencia Ficción] Volverán los relatos a posarse en el balcón. Micro is incoming, conversaciones y logoficciones más habrá. Si enllegas nuev@ por aquí sabe que esto es una mierda amateur con la ´unica intención de acompañar y retribuir karma y que la calidad deja mucho que desear pero puedes encontrar o no cuentos de ciencia ficción variados. Esto tenía escrito cuatro años ha, ya... Seas un ser albuminoso o silicílico, félido o cánido, aquí encontrarás audio-relatos de ciencia ficción (o no) Están ordenados cronológicamente según los fuimos subiendo. Para orientarse recomiendo usar la opción "buscar listas de ivoox" con los nombres que comento más abajo Hay: muchos cuentos de Philip K Dick. Algunos cuentos de otros autores (esta parte . Dos novelas de los años 30, "La Guerra de las Salamandras" de Carel Capek y "El hacedor de estrellas" de Olaf Stapledon. Lo que se dice dos clásicos básicos. El primero es una discronía y el segundo es una novela rara sin trama. Además, tres libros de relatos cortos de Stanislaw Lem. "Ciberíada" es muy gracioso e inteligente. Fábulas de Robots es la precuela y tiene menos calidad pero se salvan varias fávulas, por ejemplo las tres últimas. Los "Diarios de las Estrellas" narran las aventuras de Ijon Tichy y la calidad es variable pero hay viajes muy buenos, sobretodo la primera mitad. Hace poco me hice con un micrófono pero casi todo el contenido está grabado allí donde me pillara un rato y con el móvil, se siente. =^___^= Listas: [1-19] Philip K (Kindred) Dick [20 - 43] Philip K (Kindred) Dick Otros Autores Ciberíada de Stanislaw Lem Diarios de las Estrellas de Stanislaw Lem La Guerra de las Salamandras de Carel Capek El Hacedor de Estrellas de Olaf Stapledon Fábulas de Robots de Stanislaw Lem ´ o @mesh_mescalito en instagram, twitter y soundcloud [email protected] [email protected] [email protected] Actualizado
Bon Appétit Foodcast A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner. Write to us at [email protected]! For the recipes featured in Dinner SOS and more, head to bonappetit.com or the new Epicurious App in the iOS App Store. You can find episodes of our previous podcast, Food People, here. Actualizado