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Episode 197: Pringles, Caviar & Champagne

Episode 197: Pringles, Caviar & Champagne

FromCooking Issues


Episode 197: Pringles, Caviar & Champagne

FromCooking Issues

ratings:
Length:
46 minutes
Released:
Feb 3, 2015
Format:
Podcast episode

Description

Dave and the gang are back in the studio this week joined 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 everyones 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 Dont be afraid of nepotism. When you dont 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 couldnt otherwise have. I wouldnt go for comfort food because really theres no comfort to be had...For my last meal I would want to learn something. [19:00] --Dave Arnold on Cooking Issues
Released:
Feb 3, 2015
Format:
Podcast episode

Titles in the series (100)

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.