24/7 Stream
Specials and Highlights
First Aired - 12/13/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cooking Issues, Dave continues plowing through your questions and having some fun along the way. Tune in to learn more about everything from reverse spherification to rotisserie turkey. Find out why Dave loves to deep fry and what he has to say about Carolina rice fields. Hear him answer listener questions on duck liver, pumpkin flan & more! Cooking Issues is brought to you by Modernist Pantry.
"I deep fry EVERYTHING at home" - Dave Arnold on Cooking Issues
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cooking Issues: Duck Liver Mousse (16:13)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, spherification, sodium alginate baths, calcium lactate, calcium, solubility, reverse spherification, duck liver mousse, spoon bill duck, Edward T Martin, rice fields, Carolina rice fields, homemade salumi,Throw it in the Deep Fryer (27:06)
Tags:
deep fryer, deep frying, heating oil, rotisserie turkey, roasting poultry, worm gear drive, deep fried chicken, wasabi, shellfish, cooking times, pumpkin flan, Douglas Baldwin, custard, creme brulee, tacos de lengua, carrots, oxalate, espresso maker, Breville, stainless steel vs brass,To comment on this episode click here. There are currently Comments
First Aired - 02/19/2013 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
We're anticipating New York City Beer Week on Beer Sessions Radio! Jimmy Carbone is joined in the studio by Jonathan White of Bobolink Farm & Dairy to talk cheesemaking, and cows' affinity for beer. Shane Welch and Jeff Gorlechen of Sixpoint Craft Ales stop by to talk about some of their new beers, fermentation, and the upcoming Beer for Beasts event. Learn about New York hop growers and hop history with John Condzella of Condzella Farms. Why did John decide to grow hops in New York state? Carolin Pincus of Stag's Head bar in Midtown talks about some of the bar's upcoming events for New York City Beer Week. Later, Augie Carton and Jesse Ferguson from Carton Brewing stop by with some beers and talk about the growing beer scene in New York and New Jersey. You don't want to miss this one; tune your Internet browser to Beer Sessions Radio! Thanks to our sponsor, GreatBrewers.com.
"The new frontier of fermentation. Aspergillus is a type of mold that you use to make miso- it's pretty much koji." [12:30] -- Shane Welch on Beer Sessions Radio
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Sixpoint, Beans, and Cheese (16:24)
Tags:
Jonathan White, Sixpoint, Shane Welch, Ray Deter, Diesel, Three Beans, Resin, charity beers, The Bell House, Ray Deter Brown Ale, porter, Charlie Papazian, Beer for Beasts, high gravity, The Stag's Head, New Jersey, cheese, fermenting agents, wild yeast, mold, Starbucks, Cathy Erway, brewing books, beans, berries, grain, wheat, barley, Baltic porter, Mast Brothers, Stumptown Coffee, caffeine, solubility, isomers, Aspergillus,Growing Hops in New York (16:45)
Tags:
farmer, growing hops, Carton Brewing, cascade, Mt. Hood, acreage, Steve Miller, Wendy Littlefield, Ommegang, Cooperstown, NY, Cluster, Augie Carton, Sixpoint Resin, cat piss, Drumm, Jean Louis, raw milk cheese, dairy cows, Smuttynose, The Craft Beer Mafia, Oskar Blues, Greenport Harbor, Sugar Hill, Bridge & Tunnel, New York City Brewer's Guild, local, GORP, Condzella Hops,Sixpoint Love Fest w/ Carton Brewing (16:34)
Tags:
public radio, trail mix, peanuts, chocolate, Jeff Gorlechen, venison salami, local, wild beast, carbohydrates, vegetarian, fried chicken, BDG, brown ale, malt, goat cheese, bread crust, Bohemian Pilsner, gun metal, homebrewing, The Southpaw, love fest, Bobolink Dairy, Jesse Ferguson, New York City Beer Week, John Condzella, Caroline Pincus,To comment on this episode click here. There are currently Comments
First Aired - 02/15/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
You've got issues - Dave's got answers. Tune into the latest episode of Cooking Issues for help with topics such as tempering chocolate and cooking authentic French macaroons at home. Learn more about okra, nopales and almond paste and also hear Dave get stumped on air for the very first time! Also tune in to hear a heartbreaking Valentine's Day rejection story. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cooking Issues Introduction: Food And Drink Museum & Tempering Chocolate (19:06)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, sympathy carnations, Dave's first successful Valentine's day was when he was 20, preserved lemons, indian lime pickles, salt curing citrus, Museum of Food and Drink, fundraiser Sunday March 27th, $250, 5 hour extravaganza, Del Posto, Wiley Dufrense, caveman food, Mark Ladner, ancient Rome, Nils Noran, fad diets, Cesare Casella, shriveled meat, Carlo Mirarchi, New York food circa early 1900s, Brooks Headly, Hebrew food and Italy, Christina Tossi, space food, Audrey Saunders, Thomas Waugh, Pernot Ricard, Damon Boelte, David Chang, http://mofad.eventbrite.com, tempering chocolate in the microwave, type 4 beta prime crystals, The Science of Chocolate,In Defense of Okra (11:59)
Tags:
caller question, nitrous infusion, what would happen with honey or scented syrup?, cloudy water affect, water and ethanol, heating it up increases solubility, okra, nopales, extracting the slime, commercially used cactus based thickening agents, thickening,Funky D & Macaroons! (14:36)
Tags:
authentic French macaroons, how to accomplish the flat polished look, try use a finer grade of sugar, deflate your egg whites, if the oven is too hot it will puff up and collapse too fast, leave your oven door ajar, ground almond paste and sugar with egg whites, the word macaroon came from macaroni, coconut was added later, double decker macaroons, fat content in almonds, almond paste, food science, Dave USES science to make food, The Curious Cook, Harold McGee, you need friends in the food world, eat as much as you can, Dave will be starting his own consulting company on March 1st,To comment on this episode click here. There are currently Comments
