On The Main Course, Jen Klepper of The Fatty Crab & Gabe McMackin of Roberta's talk about Malaysian Cuisine, the trend towards whole animal cooking & experiences in the kitchen. Also on the show, Jeanne Hodesh from Local Gourmands.

Welcome to the 100th episode of Cooking Issues! To congratulate Dave Arnold and Nastassia Lopez, HRN's own Patrick Martins, Erin Fairbanks, and Michael Harlan Turkell stop by the studio and pop a bottle of Prosecco! To start off the episode, Dave addresses a recent tragedy involving cocktails prepared with liquid nitrogen. Tune in to hear Dave talk about the inherent responsibility involved with using liquid nitrogen, and why liquid nitrogen is just a tool like a knife or a deep fryer. Later, Dave takes on questions about chamber vacuum machines, and non-wood cutting boards. Later, Dave goes on a diatribe about American ham-eating tendencies. Tune in to hear Dave and Nastassia dish on sous vide lamb shanks, Pectin X Ultra SP-L, and cleaning lab equipment. This program has been brought to you by S. Wallace Edwards and Sons.

"At Booker & Dax, we never ever ever serve actual liquid cryogens to people or food and drinks that are so chilled that they can cause frostbite upon consumption... The trick is knowing what you're doing and having some common sense and respect for the safety of your customers." [3:00]

"I hate tropical paradise, except for the fruit." [31:20]

-- Dave Arnold on Cooking Issues

Welcome to another episode of The Main Course! Patrick Martins rushes to Roberta's through Brooklyn traffic to talk with Thomas Odermatt of RoliRoti gourmet rotisserie. Thomas has been slow cooking chicken, pork shanks, and loins on a rotisserie for over ten years. Hear how Thomas has been inspired by his father's passion for butchering, and why he believes it is important to know your farmer. Danny Williamson, CFO and General Manager of Good Shepherd Turkey Ranch, stops by to talk about heritage breed turkeys. Learn why only some farmers and producers can use the word 'heritage' to describe their birds, and how turkeys are judged in competition. Get a heritage breed for your Thanksgiving dinner! Finally, Chef Romy Dorotan of Purple Yam joins Patrick in the studio with a group of Filipino chefs from San Francisco. Hear from Cocoy Ventura, Dominic Ainza, and Tim Luym about Filipino cuisine, and why it's important for Filipino chefs to collaborate in order to spread the good news about Filipino food. Make sure to check out Filipino Chefs' Week at Purple Yam! This episode has been brought to you by Fairway Market.

"People want to know what they're putting in their mouths and the people behind it. And that's what has changed the most over the past ten years." -- Thomas Odermatt on The Main Course

"All Heritage breed turkeys will taste the same. You're gonna get good flavor no matter which one you get." -- Danny Williamson on The Main Course

"This event is bridging the gap between the West and East Coast Filipino food movements. We all want this food to succeed and become the next big Southeast Asian cuisine." -- Chef Tim Luym on The Main Course