The Mike & Judy Show
LIVE 2 - 2:30pm EST
First Aired - 06/12/2011 01:00PM
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This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt. Later on learn about the fascinating Japanese fish-killing techniques known as Iki Jime. This episode is sponsored by Fairway Market.
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Cooking Issues: Meat Curing (34:50)
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Cooking Issues, Heritage Radio Network, Dave Arnold, Nastassia Lopez, pork belly dish, meat smoker, Joan Roca, Madrid Fusion, Phillip Preston, pork blade steak, blade stake, sous-vide, sous-vide cooking, pork shoulder, iki jime, Japanese fish-killing techniques, gill cutting, Alinea Restaurant, curing salts, spice house, curing your own meat, Butcher Packer, Insta-Cure, Morton's TenderQuick, sodium nitrate, saltpeter, American Country Ham, prosciutto di parma, S. Wallace Edwards, Heritage Pork, Virginia tidewater style, Col. Nancy Newsom's Ham, Alan Benton, Finchville Farms,Iki Jime (15:16)
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David Chang iPad app, striped bass, Montauk style fish, monster fish, surfcasting, bluefish,To comment on this episode click here. There are currently Comments
First Aired - 09/18/2012 12:00PM
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Though he's late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. We've got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassia's preferred title is "heir apparent" and hear an awesome recipe for chlorophyll butter, used to coloring sauces green. Learn more about artisanal cheese in America, handling chili peppers and oxidation in vermouth and fortified wines. This program was sponsored by Fairway Market.
"One of the sad things about cookbooks it that are lots of books before the modern cooking era that have fallen by the wayside and haven't been read enough. I don't hear as many people talking about James Peterson's sauce books as often as they should."
"If you only handle the waxy outer cuticle section while you're cutting hot peppers - you won't come in contact with the seeds much."
--Dave Arnold on Cooking Issues
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To comment on this episode click here. There are currently Comments
First Aired - 08/09/2011 12:00PM
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Ever wonder where the greatest collection of pears and berries are in the United States? Which plant will kill you via cyanide poisoning uncooked but is one of the most nutritious when cooked? Dave takes on these questions as well as yours from last week in this episode of Cooking Issues. Confused about sous-vide and cooking times and temperatures? Do you blackout on MSG? Wanna make your own bubblegum??? Then this is the episode for you! This episode is sponsored by Fairway Market.
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Episode : Questions Answered (17:24)
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Cooking Issues, Fairway Market, Dave Arnold, Nastassia Lopez, Cooking Issues blog, Food Network Magazine, Wylie Dufresne, Mylie Carpenter, Nathan Mhyrvold, Write-In-The-Rain Notebook, Easy Tat, wild edibles, fruit and spice park, Agriculture extension, Geneva, New York, largest collection of apples in the world, California Food Explorers, Corvalis, Portland, Taro plants, nettle, toxic plants, Mayan Spinach, cyanide poisoning,Sous-Vide Cooking Times & Temps (15:17)
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vacuum machines, fixing vacuum machines, Mark Gladner, Del Posto, sous-vide, low-temperature cooking, You Are Not Alone, breaking down connective tissue in meat, times of sous-vide cooking, vacuuming and liquids, impulse sealer, vacuum infusion techniques, seal in ZipLocs, sous-vides cookbooks,MSG Sensitivity (22:26)
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MSG, hydrolyzed protein, monosodium glutamate, neurostransmitter, free amino acids, hydrolyzed vegetable protein, MSG sensitivity, Common fallacy, nitrates, nitrites, botulism, uncured bacon, curing bacon, making chewing gum, sapadilla tree, chicle base, exile in Staten Island, creation of bubblegum, Chiclets, acid of your choice,To comment on this episode click here. There are currently Comments
