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
Hosted By
Cooking-issues
Sponsored by
Bhouse2
This week, on the premiere episode of Cooking Issues Dave Arnold took caller's queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, how to tenderize tough cuts of meat, and how to cook using an induction unit (electromagnetic waves!). Don't miss this new and exciting addition to the HRN team! This episode was hosted by Barterhouse: purveyors of the finest imported wines from across the world.
Jump to Segment:
Tags:
new techinques in the kitchen, french fries, they are problematic, you want a crispy outside, don't want it to taste greasy, the potato should taste like an actual potato, any idiot can make a donut that taste good when it's hot, the challange is to make fried food that taste good when it's cold, with drying and blanching you get hollow fries, they ended up soaking the fries in an enzyme, dried ice is much easier to store than liquid nitrogen, if you chill a drink with dried ice it will carbonate a little bit, serving chilled drinks at a party, liquid nitrogen's cooling capacity is similar to normal ice, Dave has a lot of gripes with gin and tonics, different gins are good for different purposes, Hendrix, a good gateway gin is Plymouth, dried ice is kind of expensive, it's easy to get cold burns from dry ice, use gloves when handling,
Tags:
induction unit, the most efficient way to cook, uses electricity, it literally heats the pan by using an oscillating magnetic field, our electricity is more expensive than our gas, vacuum packing machine, repackaging meat into usable sizes, www.cookingissues.com, if you're vacuuming to put something in the fridge or freezer you want a heavy vacuum, your product needs to be very cold before you vacuum, if you're using it to cook a hard vacuum will change the texture of the meat when it's cooked, Food Saver guided the way for the consumer public to start thinking of this stuff, circulators, cooking brisket, brisket is a tough cut of meat, treat it like a braise, 24 hour marination, the next caller is live from Thailand!, suvee tenderloin, connective tissue,


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