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Why’s my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this week’s episode of Cooking Issues. Listeners also get to learn the meaning of “Pancake Syndrome” (It’s not as fun as it sounds) as well as the best camping food (Risotto al Funghi). This program was brought to you by Whole Foods Market.

“Most of the greening in meats are due to sulfur or hydrogen peroxide.”

“The longer an onion sits after it’s cut the more metallic it’s going to taste”

“Do not store flour in the fridge, store it in the freezer.”

--Dave Arnold on Cooking Issues


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