47 min listen
Episode 118: Fermented Llama Saliva
FromCooking Issues
ratings:
Length:
51 minutes
Released:
Mar 12, 2013
Format:
Podcast episode
Description
Fermented saliva, quail eggs, jello wrestling, vermouth cocktails, kombucha, pressure cooking, fermented milk and bad accents are all a part of this weeks episode of Cooking Issues. Tune in as Dave Arnold does his usual routine of answering more questions than you can keep up with in under 60 minutes. No question is off limits, and Dave is on top of his game this week. Have a question for the show? Call us at 718-497-2128 every Tuesday at 12pm or email info@HeritageRadioNetwork.org. Regulars and newbies alike - tune in to this show for a classic example of what the Cooking Issues team can do for you. This program was sponsored by Hearst Ranch.
Released:
Mar 12, 2013
Format:
Podcast episode
Titles in the series (100)
Episode 19: Thanksgiving Episode: This week on Cooking Issues Dave and Nastassia take on a set of Turkey-day related cooking issues. Learn how to make the perfect stuffing as safely as humanly possible, why we shouldnt ignore our rich history of hanging birds before cooking them, and how by Cooking Issues