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 /// 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
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
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
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
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
Cain-logotype-hrn-150
This week on Cooking Issues, Dave Arnold is joined by Douglas Baldwin, author of Sous Vide for the Home Cook to discuss death curves, low-temp safety, and his ChefSteps sous vide class. Later on they discuss the ethics of food safety procedures and the risks of eating. Dave also takes listener questions on injection turkey brining and the science behind the infamous fried turkey explosion. After the break Dave goes into detail on grinders of all types and his thoughts on the Fireball whiskey recall. This program was brought to you by Cain Vineyard & Winery.

If you’re going to try something new and experimental for Thanksgiving, test it first" [13:00]

"Cooking is relatively unsafe unless its very well controlled. This is why people get food poisoning all the time. As a whole, low temp cooking is vastly more controlled than traditional home cooking and therefore more safe." [19:00]

"The average sprout is an abomination!" [25:00]

--Dave Arnold on Cooking Issues


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Hosted By
Wild-game-domain
Sponsored by
Emaillogo1
Welcome to the future - where computers can cook for you. On this week's episode of Wild Game Domain, host Chad Pagano is joined by James Briscione, the Director of Culinary Development at the Institute of Culinary Education and Food Network’s first ‘Chopped Champion.’ After training with European masters in sous vide cooking technique in Venice, Italy in 2011, he began developing ICE’s premiere Cuisine Technology Program. In March 2013, James was featured in the New York Times and The New Yorker for his role as the lead chef in ICE’s collaboration with IBM, in a project that seeks find how computers can fuel creativity in the kitchen. James is also an expert in field of healthy cooking and penned the cookbook Just Married & Cooking with his with Brooke Parkhurst. This program was sponsored by Heritage Foods USA.

"Molecular gastronomy is technically the study of the science of cooking. It's the reactions that happen when meat touches fire. Understanding those processes is understanding what molecular gastronomy is." [07:00]

--James Briscione on Wild Game Domain


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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


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