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Show Notes
This week, we’re talking about Dave’s first trip to Charleston, his new sous vide book, the ethics of not paying your last month’s rent, cooking at high temperatures without setting off the smoke alarm, using fermented orange juice in cocktails, clam broth, restricted diets for diagnosing food allergies, pressure-cooking sauces, and more!
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Topics
heritage radio networkcooking advicebooker and daxlistener questionscooking questionssecurity depositfood sciencesous videfood techmuseum of food and drinkdave arnoldcooking issuesbooker & daxcall-in showpressure cookingfermented orange juicenastassia lopezsearzallclam brothspinzall