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First Aired - 07/13/2010 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Hearst_logo
This week on Cooking Issues Dave discussed the best way to "pre-batch" cocktails and his scientific research into the difference between stirring and shaking mixed drinks. He also recounted a trip to Maine wherein, with the help of a twenty-pound monster lobster, he attempted to disprove the adage that bigger lobsters taste worse. Plus Dave describes the origins of the most exotic of all exotic meats (lion, badgers, and bears, oh my) and where you can purchase and consume manna from heaven. This episode was sponsored byHearst Ranch: purveyors of grass-fed beef grazing on the beautiful coast of San Simeon, CA.

Jump to Segment:
Tags:
Heritage Radio Network, Hearst Ranch, Dave Arnold, Cooking Issues, www.cookingissues.com, Mike asks how to cure, use a vacuum bag to cure, it does work!, vacuum marinator, dry cure, nitrates, they have been in cured meats for centuries, you can through a pork belly overnight in a vacuum bag, things that are cured over a long period of time for flavor should be done naturally, Jason wants to know the best way to cook a skinless chicken breast, Dave doesn't like to vacuum the chicken, ziplock bags, immersion circulator, these preps are good for chopping up chicken cold into salad, Michael Laiskonis, Dave was in Cape Cod for 4th of July, lobsters, size limit, as lobsters get older they bear more eggs, old female lobsters are valuable, 20lbs lobster,
Tags:
cocktails, Dave will be heading to New Orleans for Tales of the Cocktail, B.R. Guest, ice type doesn't make as much of a difference as people think, how much water should you add to a pre batch cocktail?, it's very hard to pre batch a shaking cocktail, you really do need to shake a cocktail to get the texture right, stirring a chilling and diluting process, choose a stirred drink to do pre batch drinks with, Czimers, butchers, Chicago, bizzare rare meats, beaver, lion, racoon, bear, some people get lions as pets or use lions to breed, when nobody wants it anymore an animal broker takes it, if they can't sell it the lion is killed, the skin is sold for fur, the meat is a byproduct, czimers buys that meat, Yak, beaver tails, the tail used to be considered fish to Catholics, they could eat in on a fast day, whale is labeled as a fish, Douglas Baldwin, sous vide, Nathan Myhrvold, Chris Young, The Fat Duck, eGullet,

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First Aired - 05/21/2012 02:00PM Download MP3 (Full Episode)
Hosted By
Snacky-tunes
Sponsored by
Tekserve-new
Today's Snacky Tunes is all about summer cocktails! Darin and Greg Bresnitz are joined in the studio by David Kaplan and Alex Day, co-owners of Proprietors LLC and the bar/restaurant Demi Monde. Also in the studio is Duane Fernandez Jr., bartender at ACME on Great Jones Street. David, Alex, and Duane discuss some of their favorite refreshing summer cocktails, and the best places to consume them during the hot summer months. Duane mixes some drinks on air while Wallpaper. provides some live accompaniment. Hear about the origin of the Snacky Tunes theme song (and a great live rendition), and transitioning from playing shows in basements to being featured at Coachella. This program has been brought to you by Tekserve.

"I've been hanging out making cocktails for about seven years- just trying to learn as much as possible, make sure people have a good time, and trying and put my creativity in a glass." -- Duane Fernandez Jr. on Snacky Tunes


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First Aired - 05/17/2011 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Cain-logotype-hrn-150
This week on Cooking Issues, Dave & Nastassia answer a mailbag full of questions ranging from the purpose of vodka in vodka sauce to advice regarding non-alcoholic cocktails. Tune in to learn more about gelling properties, molds, starches and more - and find out why Nastassia has 8 cavities! This episode was sponsored by Cain Vineyard & Winery

Photo: the probable cause of Nastassia's cavities


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