HRN Community Sessions
LIVE 5:15 - 5:45pm EST
First Aired - 11/29/2011 12:00PM
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This week on Cooking Issues, Dave answers more of your cooking related questions covering topics such as sous vide crusting techniques, sweet potato fry cooking methods and heat conduction in steak. Find out why Dave thinks chicken hearts are so delicious, why a 10 year old listens to the show and why Nastassia is still against bagpipes at weddings. This episode was sponsored by Modernist Pantry.
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Cooking Issues: Crust & Sweet Potato Fries (24:56)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Harold McGee, brining turkey, oven roasting, bagpipes, turkey skin, crispy skin, vegetarian stuffing, blow torch crisping, torch taste, Modernist Pantry, ensorbate tapioca maltodextrin, crust formation, sous vide, phosphate, sweet potato fries, sweet potato flies, blaching, frying, potato chips, vacuum frying,To comment on this episode click here. There are currently Comments
First Aired - 05/21/2013 11:00AM
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Turkey season is in full swing, and Chad Pagano gives listeners some insights and tips on a brand new episode of Wild Game Domain. He's joined by co-hosts Jessie Riley and Chris Gesualdi to talk turkey, and of course hunting at large. Tune in and listen in as they discuss the ethics of hunting, emotional response to killing an animal, and the seasonality of hunting. Get tips on locator calls, camouflage and beyond as the Wild Game Domain crew continues to give you the advice you need to enter the world of hunting with confidence. This program was sponsored by Heritage Meat Shop
"I think it's ok to not have an emotional response to kill something you eat." [4:00]
"There's no greater connection to the meat we eat than killing it yourself." [13:00]
--Chad Pagano on The Wild Game Domain
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Emotions and Hunting (16:46)
Tags:
turkey, hunting, White Tail Deer, emotional response to hunting, hunting ethics, slaughter, seasonality,To comment on this episode click here. There are currently Comments
First Aired - 06/12/2012 12:00PM
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Dave and Nastassia are back from Japan and Cooking Issues has returned! Dave's mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air. Learn more about egg free custards, ways to prepare foods for those allergic to eggs and how to effectively roast meat. Ever try making bagels and pretzels at home? Hear some tips about avoiding lye disasters in the process and hear Dave's pretzel rules. This program was sponsored by The International Culinary Center.
"If you add fat to your pretzels, I have a problem with you and your pretzels. It's an abomination, it turns into a cracker - it's terrible. Also, if it's not twisted it's not a pretezel, it's a pretzeloid. The best pretzels I've ever had in my life are from Martins Brothers - you can get them by mail order."
--Dave Arnold on Cooking Issues
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Back from Japan! (18:43)
Tags:
Jiro Dreams of Sushi, fish markets, Tokyo, sushi, coffee filters, coffee brewing, coffee machines, sous vide, Sous Vide Degrees Celsius, low temperature cooking, enzymes, breaking down proteins, texture of fish, tenderizing meat, tendons, muscles, www.BeefResearch.org, invertase, sucrose, inverting sugar,Egg Allergies & Dave's Pretzel Rules (29:50)
Tags:
Gastropod, egg free custards, meringue, Versawhip, egg allergies, custard, roast meat, prime rib, grilling, botulism, sichuan, spicy food, garlic, oil, bagels, pretzels, lye, drain cleaner, nixtamalization, baking soda, alkalinity, myard, Martins Brothers Pretzels, blended mixed drinks, Gourmet Whip, cheddar cheese sauce, squeeze bottles, stove top smoking, wood, steamer baskets,To comment on this episode click here. There are currently Comments
