This week on The Speakeasy, Damon Boelte returns to the airwaves with the man behind The Dutch's Spirits, Jonathan Forester. Tune in and learn more about their sugar wash moonshine, aged peach brandy and other old school spirits. Learn about the history of prohibition, small distilleries, the importance of forgotten spirits and the effectiveness of well made bitters. This program was sponsored by Whole Foods Market.

"Every peach brandy was different in the 1700's and 1800's. I wanted to make a product that was a blend of all of them."

"You never get repeat customers by making lousy stuff."

--Jonathan Forester of The Dutch's Spirits on The Speakeasy

Cooking Issues keeps on rolling as Dave Arnold tackles a wide variety of listener questions. Tune in and hear tips on everything from rice cooking, ice baths, low temp cooking, carbonation and ultra sonic homogenizers. Hear Dave's thoughts about why quart containers are so awesome and why gin & grape soda might actually mix well! This episode was sponsored by White Oak Pastures.

"The mold [in yeast/mold balls] saccrifies the rice- takes the rice starch and converts it to sugar to make it sweet, and the yeast ferments the sugar and turns it to alcohol. If you only do it for a couple of days, the mold makes this sweet rice drink that is super rice-y and super awesome." -- Dave Arnold on Cooking Issues

On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aaron Marks, Development Executive for a food mini-series called Deconstructing Dinner: Reconstructing Our Food System. For more information, visit Deconstructing Dinner's Kickstarter page. After a brief discussion about Dave's love for financial history, Dave talks about combi steam ovens' capabilities at low temperatures, and how to make sure your combi steam oven is properly calibrated. Dave tackles some other listener questions about the vinegar-making process, and how different meats fair in pressure cookers. Patrick Martins of HRN's The Main Course stops in to talk to Dave about George Foreman grills and cooking in a New York City apartment. Finally, Dave discusses the safety of the different sugar substitutes on the market, as well as tomorrow's upcoming Crif Dog Classic eating contest at Roberta's. This program has been sponsored by The International Culinary Center.

"At the onset, if you want to make sure your results are good and your recipe is good, just start with a purchased culture if you're going to make vinegar."

"I have a big problem with the entire nutritionist outlook because it keeps changing. All the data, all the ideas of what's good, what's bad- keeps changing every year!" -- Dave Arnold on Cooking Issues