50 min listen
Episode 134: Fund the Puffer
FromCooking Issues
ratings:
Length:
48 minutes
Released:
Jul 16, 2013
Format:
Podcast episode
Description
The Museum of Food and Drinks Kickstarter is drawing to a close; tune into this weeks Cooking Issues, and donate today! This week, Nastassia Lopez, Peter Kim, and Piper Kristensen hold down the studio while Dave Arnold calls into the show from New Orleans. Tune in to hear about some of MOFADs upcoming plans, and why its imperative to support the MOFAD Kickstarter campaign now! Tune into this episode to hear the differences between young, commercial meat and older game animals. Where is the best place to find katsuobushi in New York City? Find out how to smooth out your ropey yogurt, and how to make lean bread with spent brewers grains. Tune in to learn about the different types of bacteria that are able to grow in your fridge! Thanks to our sponsor, ChefSteps. The beef that we get is relatively neutral in flavor because the cattle are young. The older the game meat, the more interesting the flavor is going to be. [15:25] -- Dave Arnold on Cooking Issues
Released:
Jul 16, 2013
Format:
Podcast episode
Titles in the series (100)
Episode 1: Cooking Issues Debuts: This week, on the premiere episode of Cooking Issues Dave Arnold took callers queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, by Cooking Issues