2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Eat Your Words
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
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)
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:25 /// Evolutionaries
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
No Chefs Allowed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"When you're cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart."
"I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness."
--Dave Arnold on Cooking Issues
Tags:Cooking Issues, Dave Arnold, Booker and Dax, Sweden, Absolut Vodka, Ice Hotel, Toby, Cosmo, Absolut Citron, dog sledding, meatballs, sous-vide, tenderize, qualitative tests on juice, lime juice, honeymoon, Momofuku, Milk Bar, glucose syrup, N Zorbit, simple sugar, di saccharide, glucose starch, dextrose equivalent,
Tags:The Beatles, The Beach Boys, history of rock and roll, Modernist Pantry, Ferran Adria, pork shoulder, salt and sugar brine, glazes, frozen Lulo, poached,
"My mother and father could put up with a lot of things, but not bad food..."
"I think a lot people have a misconception that fried food is always going to be greasy and heavy, but fried properly it's really a wonderful way to cook because it seals the natural flavors of the food inside with this crispy exterior. It's almost the purest way of enjoying something when it's very well fried."
"The act of cooking together creates a bond within a family."
-- Giuliano Hazan on A Taste of the Past