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Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on today's episode of Cooking Issues. Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream cheeses, talks circulators and cracks a few jokes in between it all. This program was brought to you by Edwards VA Ham.

"If you've ever had non stabilized cream cheese it's really grainy." [20:00]

--Dave Arnold on Cooking Issues


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It's summertime and the weather is hot in NYC, which means Dave Arnold is fresh off a sweaty bike ride and ready to answer your questions on a brand new episode of Cooking Issues! This week, he's joined by friend, Executive Chef at Del Posto and proprietor of Pasta Flyer, Mark Ladner. Imagine the warmth of Grandma’s cooking transported into an animated quick service setting. Over the past three years – this is the idea that chef Mark Ladner has been researching and he’s finally ready to introduce it to the world. Tune in and hear what plans he has in store for Pasta Flyer - and make sure to donate to the Kickstarter page (3 days left!) if you want to see quick service pasta in your neighborhood. Today's program was brought to you by The International Culinary Center.

"We decided to focus all our energy on making the absolute best gluten free pasta. I feel like I've been able to simulate an al dente texture in the gluten free pasta, which is difficult." [05:00] " [05:00]

--Mark Ladner on Cooking Issues


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Dave's back for Cooking Issues and he's joined by friend of the show Chris Young of Chef'sSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and perspective into his work at both Chef's Steps and Modernist Cuisine. From food safety regulations to use of calcium chloride - tune in for a rapid exploration into Cooking Issues - both complicated and simple! This program was brought to you by Whole Foods Market.

"Any food safety organization in the world's job is not to figure out the minimum possible thing that's safe - their job is to provide bullet proof guidelines so nobody can mess up. THUS all of the rules are always overkill, 100% of the time." [10:00]

--Dave Arnold on Cooking Issues


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