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This week on the Joshua David Stein Variety Hour... Half Hour, host Joshua David Stein kicks off the show with the favored segment Food Poems in an English Accent with Benji Lanyado narrating. Next, Joshua jumps into a great bagel debate: Montreal versus New York City. Research states that New York City-style bagels are chewy, soft, and doughy while Montreal-style bagels are smaller, denser, and sweeter. Both are boiled before baked, though notably the Montreal-style bagels use honey-infused water. Welcoming guests Comedian/Attorney David Heti and bagel moderator Helen Hollyman (Food Editor at VICE media) to join in with Joshua, the three commence in a great debate. After the break, Joshua is joined by musical guests Michael Winograd and Patrick Farrell with some traditional klezmer music in the style of the European bagel origins. Tune in to settle the great bagel debate! This program was brought to you by The International Culinary Center.

"You don't have to put a bacon egg thing inside of it. It's [the Montreal-style bagel] self-sufficient!"[5:18]

--David Heti on the Joshua David Stein Variety Hour... Half Hour

"Well, I'm a very proud Texan so I can only image if I had a gun to my head about barbecue." [17:29]

--Helen Hollyman on the Joshua David Stein Variety Hour... Half Hour

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This week on Cooking Issues Dave Arnold answers more listener questions about making a simple syrup with lactose (you can't), the Roger Moore martini recipe, low temperature cooking with a circulator, whether or not bringing gelatin to a boil can ruin your home brew, and how to thicken a pasta sauce. Tune in for answers to these questions along with a rant on people who where their medical scrubs out on the street and Dave's theory on why James Bond orders his martini's "shaken, not stirred". This program was brought to you by Heritage Foods USA.

"When you're cooking you're usually pretty on point to make it look like you're not doing something disgusting." [5:00]

"Never run a circulator without covering it for any length of time." [18:00]

"I've boiled gelatin many times and had it still set." [24:00]

--Dave Arnold on Cooking Issues

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Dave Arnold invites Daniel Gritzer, Culinary Director of Serious Eats, to discuss tomatoes and their preservation. Daniel conducted an experiment with 2 batches of tomatoes. One batch was kept on the counter top at room temperature and the other batch was refrigerated. The results of his experiment perked his interest and he continued to look further into the idea of taste variation in fruit. Dave Arnold shares his thoughts on the experiment as well. Dave answers some calls and emails on topics relating to Rotovap, Ice-cream makers and centrifuges. Also, there is a discussion on the 25th anniversary of Slow Foods. This program was brought to you by Wilma Jean.

"A leaky rotovap is a key loss of flavor loss in distillation". [24:00]

"Everything you boil - you have to condense. You have to have as much chilling power as you have heating power." [35:00]

--Dave Arnold on Cooking Issues

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