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Show Notes
This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
Szechuan peppercorns
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Topics
booker and daxfood sciencedave arnoldcooking advicelistener questionscooking issuesheritage radio networkmuseum of food and drinkcall-in shownastassia lopezfood tech