Until we're done with this quarantine - if you would normally call-in, please record a voice memo of your question and then send it to matt@heritageradionetwork.org so we can play it on the show. On this first-ever  100% remote episode of Cooking Issue, Dave & Nastassia cover so many bases, including: a brief explanation of how this is working during the national quarantine, how to save a spring turkey for Thanksgiving, Roadkill Turkey, Cam Loops Canada, An important PSA about Fomites, How to scale Hot Sauce Production &  what measurements you actually need, and so much more. Plus, Gene X'er / suspected Boomer Dave Explains VCR's to Millennial Matt.Have a question for Cooking Issues? Ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom </a>or send us an email. Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

Until we're done with this quarantine - if you would normally call-in, please record a voice memo of your question and then send it to matt@heritageradionetwork.org so we can play it on the show. On this first-ever  100% remote episode of Cooking Issue, Dave & Nastassia cover so many bases, including: a brief explanation of how this is working during the national quarantine, how to save a spring turkey for Thanksgiving, Roadkill Turkey, Cam Loops Canada, An important PSA about Fomites, How to scale Hot Sauce Production &  what measurements you actually need, and so much more. Plus, Gene X'er / suspected Boomer Dave Explains VCR's to Millennial Matt.Have a question for Cooking Issues? Ask in the chatroom or send us an email. Cooking Issues is powered by Simplecast. 

Cooking Issues

PSA: Don't Say Dry-Brining

Today Dave and Nastassia are joined by Peter Kim, Executive Director of <a href="https://www.mofad.org/">MOFAD</a>, who tells us about the debut of African / America: Making the Nation's Table.  Then we answer questions on S.O.S. - aka Chipped Beef on Toast, potential hop allergies, and more. Plus, Dave dissects the difference between Brussels and Liege waffles. Today's Classics in the Field: <a href="https://www.goodreads.com/book/show/1477870.The_Book_of_Tofu">The Book of Tofu by William Shurtleff & Akiko Aoyagi</a> Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.  Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

Today Dave and Nastassia are joined by Peter Kim, Executive Director of MOFAD, who tells us about the debut of African / America: Making the Nation's Table.  Then we answer questions on S.O.S. - aka Chipped Beef on Toast, potential hop allergies, and more. Plus, Dave dissects the difference between Brussels and Liege waffles. Today's Classics in the Field: The Book of Tofu by William Shurtleff & Akiko Aoyagi Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.  Cooking Issues is powered by Simplecast.

You Get What You Get (feat. Peter Kim of MOFAD)

In this week's Cooking Issues Dave and Nastassia answer a bunch of listener questions. We discuss Paella, Mayonnaise Seared Steak, Belgian Mustard, & Gin-Infused Non-Alcoholic. Dave also calls up  Alex Talbot of <a href="https://blog.ideasinfood.com/">Ideas in Food</a> and <a href="https://curiositydoughnuts.com/">Curiosity Donuts</a> to answer a listener question on Gluten-Free donut recipes. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.  Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

In this week's Cooking Issues Dave and Nastassia answer a bunch of listener questions. We discuss Paella, Mayonnaise Seared Steak, Belgian Mustard, & Gin-Infused Non-Alcoholic. Dave also calls up  Alex Talbot of Ideas in Food and Curiosity Donuts to answer a listener question on Gluten-Free donut recipes. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.  Cooking Issues is powered by Simplecast.

Paella On Point (feat. Alex Talbot)

On this episode Dave recommends not getting a supposedly safe-for-indoors grill and we talk about a variety of ways of burning buildings down. Also, we cover listener questions about cheap vacuum pumps and whether you should make your own, another about building your own ventilation, gassing up your Pina Coladas, storing your home made Passata, making Tuile Dough, and much more! Classics in the Field: The Time Life Foods of the World (27 Volume Series from the 60's to 70's).Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

On this episode Dave recommends not getting a supposedly safe-for-indoors grill and we talk about a variety of ways of burning buildings down. Also, we cover listener questions about cheap vacuum pumps and whether you should make your own, another about building your own ventilation, gassing up your Pina Coladas, storing your home made Passata, making Tuile Dough, and much more! Classics in the Field: The Time Life Foods of the World (27 Volume Series from the 60's to 70's).Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.

A Dream Within a Dream

On this episode Dave & Nastassia answer a ton of listener questions. They do a rundown of all the bland, canned vegetables that are out there, Dave wonders why young people don't know about water chestnuts, the tackle how to keep fresh pasta from clumping together. Plus, a primer on using methocel in the kitchen and stories of collecting prehistoric shark's teeth. Classic in the field: <a href="https://www.goodreads.com/book/show/252124.The_Man_Who_Ate_Everything">Jeffrey Steingarten - The Man Who Ate Everything</a>.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.Cooking Issues is powered by <a href="http://simplecast.com">Simplecast.</a>

On this episode Dave & Nastassia answer a ton of listener questions. They do a rundown of all the bland, canned vegetables that are out there, Dave wonders why young people don't know about water chestnuts, the tackle how to keep fresh pasta from clumping together. Plus, a primer on using methocel in the kitchen and stories of collecting prehistoric shark's teeth. Classic in the field: Jeffrey Steingarten - The Man Who Ate Everything.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.

Dave is Not a Wet Dip

In this episode Dave "does not" suggest that a listener commit a felony to help his sourdough starter along. Also, Nastassia talks about her various citrus-cellos and together they tackle debt-collectors vs tow-truck drivers, Haggis recipes, nailing the texture on Sicilian Almond Granita, how to train your dog to search for truffles etc. Also, a shout out to the Fruits & Vegetables of New York and Dave defends Cher's honor. Classics in the Field: <a href="https://www.goodreads.com/book/show/86405.Sauces">Sauces by James Peterson</a>.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

In this episode Dave "does not" suggest that a listener commit a felony to help his sourdough starter along. Also, Nastassia talks about her various citrus-cellos and together they tackle debt-collectors vs tow-truck drivers, Haggis recipes, nailing the texture on Sicilian Almond Granita, how to train your dog to search for truffles etc. Also, a shout out to the Fruits & Vegetables of New York and Dave defends Cher's honor. Classics in the Field: Sauces by James Peterson.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.

Putting the B&E in BREAD

After our initial catch-up about holiday dishes and nuclear go plans, Dave and Nastassia dive into how to make Jianbing - a dish that caught Dave's eye on their last visit to China. Also, brief forays into what's appropriate to wear in a home kitchen, how kids mess up basic cooking techniques, they taste some Australian treats, and much more. Classic in the Field: <a href="https://www.goodreads.com/book/show/152830.Cooking_by_Hand">Cooking by Hand</a> by <a href="https://www.framani.com/paul-bertolli/">Paul Bertolli</a>.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>

After our initial catch-up about holiday dishes and nuclear go plans, Dave and Nastassia dive into how to make Jianbing - a dish that caught Dave's eye on their last visit to China. Also, brief forays into what's appropriate to wear in a home kitchen, how kids mess up basic cooking techniques, they taste some Australian treats, and much more. Classic in the Field: Cooking by Hand by Paul Bertolli.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast

A Kilo of Fish Eggs

On this extra special, season finale of Cooking Issues friend of the show Maisie Wilhelm brings us the fine team from <a href="https://orakingsalmon.co.nz/">Ōra King Salmon</a> - Lauren Zimmerman, Michael Fabbro & David Smith.  Together they discuss the differences in perceptions between farmed and wild fish in the US versus the rest of the world, the discuss the importance of kill methods, and tackle DIY Cold Cured Salmon. Also, we take brief forays into outfitting a food truck and a new kitchen, how to thicken up hot sauce, State by State ratings for BBQ, and whether you should barbecue deer. The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to<a href="http://heritageradionetwork.org/donate"> heritageradionetwork.org/donate</a> today to become a crucial part of the HRN community.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

On this extra special, season finale of Cooking Issues friend of the show Maisie Wilhelm brings us the fine team from Ōra King Salmon - Lauren Zimmerman, Michael Fabbro & David Smith.  Together they discuss the differences in perceptions between farmed and wild fish in the US versus the rest of the world, the discuss the importance of kill methods, and tackle DIY Cold Cured Salmon. Also, we take brief forays into outfitting a food truck and a new kitchen, how to thicken up hot sauce, State by State ratings for BBQ, and whether you should barbecue deer. The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast. 

Episode 389: Bright as an Operating Room w/ the team from Ora King Salmon

This week Dave and Nastassia cover so many listener questions:DAIRY (almost): A listener asks about Vegan Creamer and Dave somehow ends up talking about grain silo explosions.   DAIRY (actual): Dave puts out a request for Pig milk Cheese and shares how to make Steamed Cheeseburgers at home.VEGETABLES: Mostly discussed for their use as musical instruments a la  <a href="http://www.vegetableorchestra.org/">Vienna's Vegetable Orchestra </a>and <a href="https://www.youtube.com/watch?v=79Y6Q47qjlw">Pupsi's Smash Mouth Cover.</a>MEAT: A listener conducts a study re: whether you should add butter to the sous-vide bag, and shares their results.  Plus today's Classic in the Field:  The Art of Carving by the editors of House and Garden (1959).The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to<a href="http://heritageradionetwork.org/donate"> heritageradionetwork.org/donate</a> today to become a crucial part of the HRN community.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.  Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

This week Dave and Nastassia cover so many listener questions:DAIRY (almost): A listener asks about Vegan Creamer and Dave somehow ends up talking about grain silo explosions.   DAIRY (actual): Dave puts out a request for Pig milk Cheese and shares how to make Steamed Cheeseburgers at home.VEGETABLES: Mostly discussed for their use as musical instruments a la  Vienna's Vegetable Orchestra and Pupsi's Smash Mouth Cover.MEAT: A listener conducts a study re: whether you should add butter to the sous-vide bag, and shares their results.  Plus today's Classic in the Field:  The Art of Carving by the editors of House and Garden (1959).The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.  Cooking Issues is powered by Simplecast.

Episode 388: It's Tough to Milk a Pig

This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com's vendor services, and gets confused about the prospect of very-long-duration coffee roasting.Plus, everybody's Thanksgiving Rundown, and today's Classic in the Field: The NYPL's Best Book on Ham - Bacon and Hams (1917) by George Nickels.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>. Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com's vendor services, and gets confused about the prospect of very-long-duration coffee roasting.Plus, everybody's Thanksgiving Rundown, and today's Classic in the Field: The NYPL's Best Book on Ham - Bacon and Hams (1917) by George Nickels.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast. 

Episode 387: For the Record: One Minute, Forty-One Seconds

In this episode Dave and Nastassia welcome their friend Phil Bravo, who sings us into the holiday season. They also talk about the Black Friday <a href="http://www.bookeranddax.com/">Booker and Dax</a> Sale, how to extend Brownie shelf lives, and Dave disparages parsnips. He also explains his very violent-sounding Thanksgiving cooking techniques, and together they tackle the important question: was it Pulque that caused Phil his most recent digestive troubles?Warning: This episode contains spoilers for the 2015 Mark Wahlberg movie Daddy's Home.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>. Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

In this episode Dave and Nastassia welcome their friend Phil Bravo, who sings us into the holiday season. They also talk about the Black Friday Booker and Dax Sale, how to extend Brownie shelf lives, and Dave disparages parsnips. He also explains his very violent-sounding Thanksgiving cooking techniques, and together they tackle the important question: was it Pulque that caused Phil his most recent digestive troubles?Warning: This episode contains spoilers for the 2015 Mark Wahlberg movie Daddy's Home.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast. 

Episode 386: Mentally or Butt-Wise?

On this episode of Cooking Issues Dave and Nastassia are joined by Rebecca from Booker & Dax and John Debary as they debate over cereal, face creams, Count Chocula, and whey.Cooking Issues is powered by<a href="http://simplecast.com"> Simplecast</a>.

On this episode of Cooking Issues Dave and Nastassia are joined by Rebecca from Booker & Dax and John Debary as they debate over cereal, face creams, Count Chocula, and whey.Cooking Issues is powered by Simplecast.

Episode 385: The Whey of Cooking

Today Dave and Nastassia are joined by Peter Kim of <a href="https://www.mofad.org/">MOFAD</a>.  Most importantly, they talk about the Museum of Food and Drink's ongoing <a href="https://www.kickstarter.com/projects/mofad/african-american-making-the-nations-table">kickstarter - donate today to help them put up their next exhibition: African / American: Making the Nation's Table</a>, curated by <a href="http://www.africooks.com/wordpress/?page=books">Dr. Jessica B. Harris</a>. Beyond that, they talk about roasting pigs, burning sausages, kitchen ventilation, emulsions, and much more. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.Join Heritage Radio Network on Monday, November 11th, for <a href="https://heritageradionetwork.org/gala">a raucous feast to toast a decade of food radio</a>. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted <a href="https://heritageradionetwork.org/halloffame/">HRN Hall of Fame</a>, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at<a href="http://heritageradionetwork.org/gala"> heritageradionetwork.org/gala</a>.Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

Today Dave and Nastassia are joined by Peter Kim of MOFAD.  Most importantly, they talk about the Museum of Food and Drink's ongoing kickstarter - donate today to help them put up their next exhibition: African / American: Making the Nation's Table, curated by Dr. Jessica B. Harris. Beyond that, they talk about roasting pigs, burning sausages, kitchen ventilation, emulsions, and much more. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cooking Issues is powered by Simplecast.

Episode 384: No Offense, Elizabeth

On this episode Dave and Nastassia go through a big bag of treats dropped off from a listener. Also, we talk problematic Neil Diamond tracks, aging Eggnog, Freeze Dried Ice Cream, and eating Bear, Beaver, Raccoon, etc. Plus <a href="http://www.bkafka.com/Books/roasting.html">Barbara Kafka's Roasting: A Simple Art</a> is our classic in the field. Join Heritage Radio Network on Monday, November 11th, for <a href="https://heritageradionetwork.org/gala">a raucous feast to toast a decade of food radio</a>. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted <a href="https://heritageradionetwork.org/halloffame/">HRN Hall of Fame</a>, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at<a href="http://heritageradionetwork.org/gala"> heritageradionetwork.org/gala</a>.Cooking Issues is powered by<a href="http://simplecast.com"> Simplecast</a>.

On this episode Dave and Nastassia go through a big bag of treats dropped off from a listener. Also, we talk problematic Neil Diamond tracks, aging Eggnog, Freeze Dried Ice Cream, and eating Bear, Beaver, Raccoon, etc. Plus Barbara Kafka's Roasting: A Simple Art is our classic in the field. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cooking Issues is powered by Simplecast. 

Episode 383: We Bought Some Stuff From This Guy

On this episode of Cooking Issues Dave & Nastassia are joined by their friends Angela Garbacz (<a href="http://www.goldenrodpastries.com/">Goldenrod Pastries</a>), Nick Wong (<a href="http://www.ubpreserv.com/">UB Preserve</a>), & Mindy Lvoff. Together they answer questions about bitter cream, shelf-stable hot sauce, high tech peppers mills, and a listener calls in to follow up on Dave's wedding recommendations from the summer (congratulations Steven!). Plus, stories from the Houston stockyard, notes on the Nebraska beef situation, and dramatic reenactments regarding mold.  Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

On this episode of Cooking Issues Dave & Nastassia are joined by their friends Angela Garbacz (Goldenrod Pastries), Nick Wong (UB Preserve), & Mindy Lvoff. Together they answer questions about bitter cream, shelf-stable hot sauce, high tech peppers mills, and a listener calls in to follow up on Dave's wedding recommendations from the summer (congratulations Steven!). Plus, stories from the Houston stockyard, notes on the Nebraska beef situation, and dramatic reenactments regarding mold.  Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.

Episode 382: "You Are" People (feat. Angela Garbacz, Nick Wong, Mindy Lvoff)

Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.

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