50 min listen
Episode 200: EPISODE 200!
FromCooking Issues
ratings:
Length:
51 minutes
Released:
Mar 3, 2015
Format:
Podcast episode
Description
For the 200th Episode of Cooking Issues Dave Arnold and the team celebrate in the studio with Prosecco and some gifts from the Underground Meats Collective. Dave discusses the best farmers markets in NYC, how to season stainless steel, and why horchata settles. We find out about a Japanese smoke detector that sprays you with wasabi oil and Dave tells us about how he nearly burnt down his house this morning with his DIY coffee roaster. Later on we take some listener questions about Searzall gasses and kegging cold brew with nitrous or CO2. This program was brought to you by MolecularRecipes.com. I got a pickup truck, some land, and a labrador. Im getting closer to the dream. [19:45] There are really only two tomatoes that I go to great lengths to get; Aunt Rubyss German Greens and German Stripes [12:00] All ISI whippers are fine for hot liquids. The only difference is that the ones marketed for hot liquids are insulated which can actually be a detriment under certain circumstances. [42:00] For those of you who have not hung out with Sommeliers, dont start. Sommeliers are hardcore. [44:00] --Dave Arnold on Cooking Issues
Released:
Mar 3, 2015
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