S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Cooking-issues
Sponsored by
1937436_1442625286009380_6307304838798185459_n
Dave and Nastassia return this week after a lecture at Harvard to discuss the best things Dave’s ever gotten out of a rotovap, as well as the best practices for cleaning one. They also take questions on the future of Searzall sales, liquid nitrogen ice cream, and egg-free cakes. Dave goes into detail on how to set up a bottle-style carbonation system. This program was brought to you by Wilma Jean.

“For making seltzer, you need a high pressure regulator. The low pressure ones designed for beer won’t work. “ [19:00]

“Eggs provide viscosity, protein, and holding structure to cakes” [35:00]

“Methocel is one of the few hydrocolloids that sets as you heat it” [36:00]

“A 180 liter doer of liquid nitrogen loses 1.25% of capacity per day” [49:00]

--Dave Arnold on Cooking Issues


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Hosted By
Cooking-issues
Sponsored by
Untitled
As long as you've got questions, Dave Arnold has answers. Enter the wild and wacky world of Cooking Issues as host Dave Arnold answers listener questions on everything from ice cream to compound butter. Not question is off limits and Dave does the usual dance of comedy, science and advice on another jam-packed episode of the most informative and cutting edge food advice show in the world! Today's program was brought to you by White Oak Pastures.

"The maximum amount of ice cream you should buy for home use is a half gallon. anything more than that is too much and will go bad." [20:00]

--Dave Arnold on Cooking Issues


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Hosted By
Cooking-issues
Sponsored by
Fairway
Why are big-chain delivery pizza crusts so disgusting? What's a Trinidad scorpion pepper? Can you make milk from cream just by adding water? Tune in to this week's edition of Cooking Issues as Dave Arnold tackles these issues and more. Learn about the safety of raw milk cheeses, the story behind Halloumi cheese and of course -- hear some hilarious anecdotes from Dave and the crew. This program was brought to you by Fairway Market.

"99.9% of the cream you buy in the supermarket has been highly ultra pasteurized. The reason for this is cream doesn't sell as quickly as milk or get used as quickly." [22:00]

--Dave Arnold on Cooking Issues


To comment on this episode click here. There are currently Comments

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