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3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
12:OO-12:45 /// Cooking Issues
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12:OO - 12:3O /// A Taste of the Past
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6:OO-6:45 /// Mama Coco's Funky Kitchen
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9:OO-1O:3O /// GUNWASH
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How Great Cities Are Fed
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Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
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Metropolitan Ave
Summer of Food
HRN on Sandy
Everything's On the Table
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U Look Hungry
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The MTA might have been responsible for Dave's lateness this week, but that didn't stop him from plowing through your Cooking Issues. Tune in and learn about cooking with THC, what happens when potatoes turn gray, using ISI infusions to make oil andwhy Dave once loved EZ cheese. Also learn why Dave supports salt and questions those who are convinced we need less of it in our diets. According to Dave, past generations tolerated much more salt with no real problems. Disagree? Let him know! This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.

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Cooking Issues (25:49)
Cooking Issues, Dave Arnold, Nastassia Lopez, stoner equipment, cooking with marijuanna, using an immersion circulator, there is not a specific temperature at which thc is extracted, cooking with THC, using a vacuum bag will get you a better and more complete extraction, try using the circulator at 85 degrees Celsius, caller question, scallop potatoes, gray potatoes, heat isn't getting to the potatoes fast enough, layering grattan, try ascorbic acid, pre blanching, modification to a soda stream, making white wine carbonated, you need to put more bubbles into it, alcohol absorbs more Co2, the wine needs to be very cold, get it ice cold, carbonating white wine, pressurizing and venting separately, foaming is not your enemy just account for it, using ISI infusions to make oils, coffee of cacao beans?, isi in conjunction with a water bath?, taleggio cheeze whiz, spray cheese, EZ cheese, potassium chloride mixed with sodium chloride, replacement for salt in brines, magnesium chloride, salt, Kent Kirshenbaum, beaver tail and flapper, salt is seen as an evil additive, data is awful, there is no data showing that we need to curtail our salt intake, before refrigeration we consumer a lot of salt, most of our food was preserved with salt, if we get rid of salt everything will taste dashi, everything in the world shouldn't taste like it's doped up on MSG, the majority of us can have as much salt as we want, somebody call Dave out!, pro salt war path!, AeroPress, the truth wears off, scientific research tends to turn to crap over time,

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