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 /// Tech Bites
2:OO-2:3O /// 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-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Pizza Party
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
Wfm
This week on Cooking Issues Dave Arnold and Nastassia Lopez discuss the ideal Salad Nicoise and how the recipe has been bastardized through history. Later, Dave answers a listener question about low-temp black bass and tells the infamous creation story of the “Justino”. Dave also weighs the benefits of an Autolyse step when making bread dough and gives tips for lactofermentation in vacuum bags. This program was brought to you by Whole Foods Market.

“The reason you don’t put salt in your bread dough before the resting stage is that salt is a yeast inhibitor.” [33:00]

“When you're doing something like sauerkraut or kimchi you’re already in an anaerobic situation, so you shouldn't have to worry about safety as much” [36:00]

--Dave Arnold on Cooking Issues


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

Hosted By
Cooking-issues
Chia seeds, outdoor kitchens, espresso beans, centrifuges -- all topics of discussion on this week's episode of Cooking Issues! Jack introduces some weird special effects on his mic, Dave screams about how much he hates turkey and salmon burgers and Nastassia reminds us that she hates chia seeds. This program was brought to you by MolecularRecipes.com.

"Espresso is all about control and repeatability of a small range of variables." [09:00]

"On a spinning bucket centrifuge, you need a higher G Force than in a fixed angle rotor." [21:00]

--Dave Arnold on Cooking Issues


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

Hosted By
Cooking-issues
Sponsored by
Wfm
Dave Arnold and the Cooking Issues team is back for 2015! Hear about holiday meals, Hoppin' John, cooking carrots in a bag and oh so much more. Dave defends the name Rex, expresses his distaste for tilapia and brings in the new year with a bevy of information from listener questions. This program was brought to you by Whole Foods Market.

"Tilapia is the worst - as we all know. My new years resolution is stopping other people from eating Tilapia." [04:00]

"I don't get to cook too much for a living now, I'm back to being like a private cook." [44:00]

--Dave Arnold on Cooking Issues


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS