Cooking Issues

On today's episode of Cookbook Issues, Dave & Nastassia are joined by Matt Sartwell from Kitchen Arts & Letters.Together they dissect the ins and outs of used book pricing, listener question on Microwave Tech & calorie couns, recommendations for the best Ethiopian cookbook & most humorous cook book, and much more. Plus, Matt comes prepared with two classics in the field:The Art of Making Sausages, Pates and Other Charcuterie by Jane Grigson and Flatbreads and Flavors: A Baker's Atlas by Jeffrey Alford & Naomi Duguid.Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom. Cooking Issues is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Aaaaand we're back. Today on this remote, but LIVE, Cooking Issues, we all compare our college experiences and Dave explains why he once had to stay up 72 hours straight for school. Also, stories of toppling Al Pastor, workarounds for a crappy oven and a listener writes in to recommend their own Classics in the Field. Plus; Austrian vs. French pastry deathmatch and today's Classics in the Field: The Mary Frances Cook Book: Adventures Among the Kitchen PeopleAnd if you haven't gotten enough of Dave today, check out MOFAD's unhappy hour this afternoon to support MOFAD's membership drive.Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of Technical Issues, Dave and Nastassia are joined by Ben Simon from Ben To Table. Together they discuss the merits of New Haven, rice cookers vs. pressure cookers vs. instant pots, how to prepare grits, and more. Plus, listeners weigh in on their COVID quarantine experiences and ask about finding reliable nutrition information, and whey protein shakes. Plus, Dave shares how to light someone’s desk on fire while making nachos in an office environment.Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming. Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of Art History Issues, Dave and Nastassia welcome first-timer Jean Nihoul (MOFAD, Booker & Dax). Together they cover cooking with coals and wood fire, non-traditional methods for creating Cultured Butter, how to freeze fresh pasta, using Monkfruit as an alternative to Stevia and more.Plus, Dave recommends that you don't build your own hot poker, and Nastassia helps Dave figure out how to spend his billions. Classic in the Field: The River Cottage Cookbook (UK Edition) by Hugh Fearnley Whittingstall.Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming. Have a question for Cooking Issues? Send us a voice memo while we’re all quarantined or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of Cooking Issues, COVID-style, Dave and Nastassia tackle: how to steam inject your baking at home, movie theater etiquette, various methods of cooking chicken, how to make tofu and corn masa, and much, much more. Plus, today's Classics in the Field : 1985's The Razor Edge Book of Sharpening by John JuranitchUse the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming. Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom. Cooking Issues is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Until we're done with this quarantine - if you would normally call-in, please record a voice memo of your question and then send it to [email protected] so we can play it on the show. On this first-ever 100% remote episode of Cooking Issue, Dave & Nastassia cover so many bases, including: a brief explanation of how this is working during the national quarantine, how to save a spring turkey for Thanksgiving, Roadkill Turkey, Cam Loops Canada, An important PSA about Fomites, How to scale Hot Sauce Production & what measurements you actually need, and so much more. Plus, Gene X'er / suspected Boomer Dave Explains VCR's to Millennial Matt.Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming. Have a question for Cooking Issues? Ask in the chatroom or send us an email. Cooking Issues is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today Dave and Nastassia are joined by Peter Kim, Executive Director of MOFAD, who tells us about the debut of African / America: Making the Nation's Table. Then we answer questions on S.O.S. - aka Chipped Beef on Toast, potential hop allergies, and more. Plus, Dave dissects the difference between Brussels and Liege waffles. Today's Classics in the Field: The Book of Tofu by William Shurtleff & Akiko Aoyagi Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this week's Cooking Issues Dave and Nastassia answer a bunch of listener questions. We discuss Paella, Mayonnaise Seared Steak, Belgian Mustard, & Gin-Infused Non-Alcoholic. Dave also calls up Alex Talbot of Ideas in Food and Curiosity Donuts to answer a listener question on Gluten-Free donut recipes. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode Dave and Nastassia are joined by special guests Kat Johnson and Josh Seaburg. Right off the bat, Jordana Rothman calls in to fight about the meaning of "bed time," discuss fireplace safety, and lament decades of discrimination against lefties. We also get into Ryan Gossling-Reynold's relationship with Wesley Snipes and answer listener questions on whether to Dry-Age a chicken & how to adjust to high altitude cooking. Classic in the field: The Craft of the Japanese Sword by Leon Kapp, Hiroko Kapp, Yoshindo Yoshihara.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode, Dave and Nastassia are joined by Rebecca Palkovics and Chef Kate Williams, of Lady of the House and Karl's, who is in from Detroit. Together they discuss the Cult of James Beard, Detroit's Pizza and Hot Dogs, pitching rates for sourdough, and how to prefect your Muffin recipe. Last but not least, Dave Finally tells the Gross Story he teased last week.Classic in the field: Cook's Illustrated Bound Volume - 1993Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode Dave recommends not getting a supposedly safe-for-indoors grill and we talk about a variety of ways of burning buildings down. Also, we cover listener questions about cheap vacuum pumps and whether you should make your own, another about building your own ventilation, gassing up your Pina Coladas, storing your home made Passata, making Tuile Dough, and much more! Classics in the Field: The Time Life Foods of the World (27 Volume Series from the 60's to 70's).Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode Dave & Nastassia answer a ton of listener questions. They do a rundown of all the bland, canned vegetables that are out there, Dave wonders why young people don't know about water chestnuts, the tackle how to keep fresh pasta from clumping together. Plus, a primer on using methocel in the kitchen and stories of collecting prehistoric shark's teeth. Classic in the field: Jeffrey Steingarten - The Man Who Ate Everything.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode Dave "does not" suggest that a listener commit a felony to help his sourdough starter along. Also, Nastassia talks about her various citrus-cellos and together they tackle debt-collectors vs tow-truck drivers, Haggis recipes, nailing the texture on Sicilian Almond Granita, how to train your dog to search for truffles etc. Also, a shout out to the Fruits & Vegetables of New York and Dave defends Cher's honor. Classics in the Field: Sauces by James Peterson.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After our initial catch-up about holiday dishes and nuclear go plans, Dave and Nastassia dive into how to make Jianbing - a dish that caught Dave's eye on their last visit to China. Also, brief forays into what's appropriate to wear in a home kitchen, how kids mess up basic cooking techniques, they taste some Australian treats, and much more. Classic in the Field: Cooking by Hand by Paul Bertolli.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this extra special, season finale of Cooking Issues friend of the show Maisie Wilhelm brings us the fine team from Ōra King Salmon - Lauren Zimmerman, Michael Fabbro & David Smith. Together they discuss the differences in perceptions between farmed and wild fish in the US versus the rest of the world, the discuss the importance of kill methods, and tackle DIY Cold Cured Salmon. Also, we take brief forays into outfitting a food truck and a new kitchen, how to thicken up hot sauce, State by State ratings for BBQ, and whether you should barbecue deer. The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Dave and Nastassia cover so many listener questions:DAIRY (almost): A listener asks about Vegan Creamer and Dave somehow ends up talking about grain silo explosions. DAIRY (actual): Dave puts out a request for Pig milk Cheese and shares how to make Steamed Cheeseburgers at home.VEGETABLES: Mostly discussed for their use as musical instruments a la Vienna's Vegetable Orchestra and Pupsi's Smash Mouth Cover.MEAT: A listener conducts a study re: whether you should add butter to the sous-vide bag, and shares their results. Plus today's Classic in the Field: The Art of Carving by the editors of House and Garden (1959).The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com's vendor services, and gets confused about the prospect of very-long-duration coffee roasting.Plus, everybody's Thanksgiving Rundown, and today's Classic in the Field: The NYPL's Best Book on Ham - Bacon and Hams (1917) by George Nickels.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode Dave and Nastassia welcome their friend Phil Bravo, who sings us into the holiday season. They also talk about the Black Friday Booker and Dax Sale, how to extend Brownie shelf lives, and Dave disparages parsnips. He also explains his very violent-sounding Thanksgiving cooking techniques, and together they tackle the important question: was it Pulque that caused Phil his most recent digestive troubles?Warning: This episode contains spoilers for the 2015 Mark Wahlberg movie Daddy's Home.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Cooking Issues Dave and Nastassia are joined by Rebecca from Booker & Dax and John Debary as they debate over cereal, face creams, Count Chocula, and whey.Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today Dave and Nastassia are joined by Peter Kim of MOFAD. Most importantly, they talk about the Museum of Food and Drink's ongoing kickstarter - donate today to help them put up their next exhibition: African / American: Making the Nation's Table, curated by Dr. Jessica B. Harris. Beyond that, they talk about roasting pigs, burning sausages, kitchen ventilation, emulsions, and much more. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode Dave and Nastassia go through a big bag of treats dropped off from a listener. Also, we talk problematic Neil Diamond tracks, aging Eggnog, Freeze Dried Ice Cream, and eating Bear, Beaver, Raccoon, etc. Plus Barbara Kafka's Roasting: A Simple Art is our classic in the field. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cooking Issues is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Cooking Issues Dave & Nastassia are joined by their friends Angela Garbacz (Goldenrod Pastries), Nick Wong (UB Preserve), & Mindy Lvoff. Together they answer questions about bitter cream, shelf-stable hot sauce, high tech peppers mills, and a listener calls in to follow up on Dave's wedding recommendations from the summer (congratulations Steven!). Plus, stories from the Houston stockyard, notes on the Nebraska beef situation, and dramatic reenactments regarding mold. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Cooking Issues, Dave and Nastassia are joined by Harold McGee, David Karp, Arielle Johnson & Ed Cornell. Together the crew discuss the merits of tropical vs temperate fruits, edible flowers, nitro-muddled cocktails, and how to eat iguanas, frogs, etc. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Cooking Issues, Dave and Nastassia go deep on the value of Charcoal Briquettes, discuss the Social Contract between performers and their audience, and give a solid shout out to Old Lightning's pop-up in NYC. Plus, a caller from Germany launches us into Octoberfest Fashion and dangerous methods for cooking pork. Plus plus, 18th century "adults only" apples and you get instructions for taking your Spinzall on an airplane.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Cooking Issues Dave and Nastassia give us the low-down on last week's fun in L.A., including Harold McGee as Zoltar. They also answer listener questions about freezing salt-cured meats, sous-vide cooking at scale, and how to unshake your cocktail. Finally, Dave eulogizes his friend Eng Su Lee who, sadly, passed away this week. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We've been galavanting for the past month and this week we talk our way around the world: Iceland, Paris, Taipei, Italy, Los Angeles and more! Plus, Dave shares his recipe for a shrunken head and answers listener questions on stabilizing Nut Butters, alternate uses for Acid-adjusted Orange Juice, choosing skewers for Tandoor cooking, and more. Plus, today's classic in the field: Stalking The Wild Asparagus by Euell Gibbons. Interested in the events we discuss at the top of the show? Check 'em out here: https://32auctions.com/houdini https://www.seas.harvard.edu/cooking Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave and Nastassia are traveling for all of August, so prepare yourself for a good one! Together we talk Bee Space, bass pedals, honeycomb shelf-stability, #JordanaRothman's #influencer #career, the theoretical benefits of Pressure Frying, Dave picks a fight with Kenji, Chat checks in on Dave's cherry allergy, budget equipment for Vegan Ice Cream manufacturing, Fried Chicken crust improvements, Dave drops hundreds of dollars of Classics in the Field, and so much more. The crew will be back for questions on Tuesday Sept 10. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Cooking Issues Dave and Nastassia are joined by Robert Saxy, who comes bearing a batched Cosmopolitan and a thorough defense of the drink. They also discuss the worth of GMO American Chestnut trees, hacking Nitrogenating systems, and Dave shares his favorite Nastassia moment of all time - it involves Blue #2 and a lack of self-restraint. Also, the history and psychology of Bananagrams, and a lively discussion of the lucrative future of wine santa. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Matt's out and special guest Bobby Murphy of Existing Conditions is in with Dave and Nastassia today. What restaurants to check out when you're visiting NYC and where to find unparalleled gin and tonics. Also: the best bagels in NYC and whether the water really makes a difference. Plus, how about those aeropresses? When you're traveling on the go, do you really wanna chance your caffeination and peristalsis to local hot garbage coffee? And shower habits! Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today Dave and Nastassia are joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and an upcoming pair of wine establishments. Together they get in the wayback machine for tales of their past lives at the French Culinary Institute. They also talk, natural wine, the ins and outs of liquor licensing in NYC, and Dave tells the story of that one time when his step-father ruined christmas with wine futures. And don't forget today's Classics in the Field: Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave and Nastassia are joined by extra-special-guest Jack Schramm to talk about essential oils in cocktails, Stevie Wonder's favorite candy, chef-led cocktail competitions, and how to eat Bobolink. Also, another Classic in the Field, and Dave tells the story of that time he called the Secret Service and found their service poor. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Cooking Issues Dave and Nastassia help a listener win a Beer Mile. Also, we talk Peanut Butter Steaks, murdering baby pigeons, speculative nuclear searing, and Nastassia learns she wants a Moon Rock Engagement Ring. Also, another Classic in the Field. Next week they're off to Detroit. Back in 2 weeks! Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today Dave and Nastassia are joined by Nick Strangeway of Hepple Gin. Nick is here for Bar Convent Brooklyn , so say hello if you swing through! Together they tackle lots of aspects of modern distilling, including: vacuum distillation, supercritical gas extraction, and the use of Juniper in Gin. Also, Dave explains the Anti-Tong contingent of chefs for a caller, fields an emergency wedding question about prepping sliced ham for service, and gives a short PSA about broken glass during service. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode Dave and Nastassia are joined in the studio by HRN's Kat Johnson and special guest Paul Adams, Science Research Editor for America's Test Kitchen and Cook's Illustrated. Together they tear into a real-deal MRE and spill every single component all over the studio. Also, we indulge in a shockingly involved string of tangents; Dave waxes poetic about spitting cherry seeds, and we go in-depth on plans for surviving a NYC-based nuclear event. Also, how to make Oatly at home. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this very special episode of Cooking Issues Dave, Nastassia, Jack, & Rebecca "The Boondoggler" host a show in Los Angeles. They talk road life, the all-citrus diet, The Association, and more. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Cooking Issues, Dave and Nastassia weigh in on Burning Man, Ranch Dressing, and convection ovens. We also float some Doritos flavor ideas, Nastassia plans their Leatherman-inspired tourism venture, and Dave gives a PSA about dog ownership. Also, 2 important shout outs for Sci-Hub, for all your research needs, and The Giving Tree, for their work on mental health in the service industry. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode of Cooking Issues is back to the basics: Dave. Nastassia. Listener Questions. The duo tell us the warning signs that your event is gonna be a Cortelyou. They also discuss past and future trips to Chicago and LA, sous vide mishaps, carb stones, nopales in cocktails, and more. Will Chicken Gun Chicken be the next big thing? Tune in to find out. Also check out Dave's how-to video on Dragon's Beard here Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode Dave & Nastassia answer a Cavalcade of callers. They discuss how to make your corona grinder actually work (for tortillas and more), the limits of low-temperature cooking, ideas for Douglas Fir tips, and more. Plus, a PSA on what to wear to a yelp review, and we have a misguided attempt to extract wedding speech advice from Dave. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode Dave and Nastassia are again joined by Jack "The Nail" Schramm. Together they speak with Lou Bank and Jay Schroeder about cat training techniques and Jay's new book Understanding Mezcal. Also: listener questions about Ancient Ice Machines, White Rock cocktails, and human bone broth. Plus: poetry and jingles. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On Today's very special episode of Cooking Issues, Dave and Nastassia are joined by Seth Godin. Seth is an entrepreneur, best-selling author, and hosts his own podcast Akimbo. Together they answer listener questions about Competitive BBQ, issues of food safety and flavor with poultry, and coffee. The crew samples Seth's own rye bread while discussing growth mindsets, the myth of writer's block, and the value of self-loathing. Also: planned obsolescence, A.I. and our jobs, and Seth tells us how Arthur C. Clarke saved the man on the moon. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this full HOUR of Cooking Issues Dave is joined by very special guest Jack Schramm. Together they tackle: ventilation in NYC; how to sous-vide steak; an ode to Tom Carvel; and condiments. There's a Grade A tinfoil rant, we narrowly avoid a Street Fighter v. Tekken tangent, and Dave gets REAL worked up about turker burgers. Also, HRN's very own Kat Johnson joins in for to invite you all to a S.A.C.R.E.D. agave spirit tasting in Brooklyn on Friday April 26th, 2019. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Dave and Nastassia have Jack Schramm back in the studio and they cover a LOT of ground. They talk smoked cocktails, as well as hot smoke vs cold smoke. Dave shares what NOT to cook on Valentine's day, and how to prepare a Canadian Goose. Together the group plans somebody's wedding menu and Jack and Dave give you a recipe for a Jungle Bird. Tune in. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave and Nastassia are joined by Nicholas Morgenstern of Morgenstern's Finest Ice Cream. Together they discuss: his philosophy of ice cream; the use of ingredients such as Olive Oil, Cocoa Powder, stabilizers, peanuts, Calamansi, & Durian; and his thoughts on the Blizzard. They also talk menu matrices, bananaphobia and Morgenstern's Charity work with St. John's Bread and Life . Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Photo credit: Alan Gastelum Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's show Dave and Nastassia answer listener questions about freezing enzymes for garum, how to appropriately salt sauces, and various methods of softening fish bones. Also, Dave tells a heart-warming tale about Motorhead. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On Today's episode Dave and Nastassia talk about ways to prepare Shad, Goose, and unknown meats. They also discuss event logistics, fancy salts, and what not to do with Lye. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Cooking Issues, Dave Arnold answers phone calls and tweets regarding induction cookers, country ham, Vita Prep vs Vita Prep 3 and dives into the latest at his bar. And listen in on a new Chef series that Existing conditions will be hosting. Stay Tuned. Cooking Issues is powered by Simplecase. Photo Courtesy of Eric MedskarSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

First up, Dave gives our listeners his stock market pick of the week, then Dave and Nastassia answer listener questions about espuma, making clear ice, why you should deep fry with old oil, and designing vegan butter substitutes for pastries. Plus Dave reveals his secret for dealing with Parisians (it's aggression). Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today Dave and Nastassia are joined in studio by author (and former HRN host) Joshua David Stein. Together they field some listener questions about CAD Drawings, Clarification and a meta-question about how to learn. Joshua shares stories from his upcoming book, and forces Dave to tackle the hardest question: Puppy mills or Food Mills? Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today Dave and Nastassia discuss Nastassia's evil genius strategy for settling the score with Amazon. They also answer listener questions about sous-vide ice cream, herb infusions in high proof spirits, and coffee options while camping. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Cooking Issues, Dave and Nastassia tackle a whole heap of caller questions. They talk emulsified sausages and gumbo, reverse osmosis and milk, and debate the merits of Morrison and Manzarek. Last but certainly not least, Dave suggests a design improvement for Rent the Runway. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.