Cooking Issues

Latest Episodes:

Episode 173: Mark Ladner & Pasta Flyer Jul 01, 2014

Show notes

It’s summertime and the weather is hot in NYC, which means Dave Arnold is fresh off a sweaty bike ride and ready to answer your questions on a brand new episode of Cooking Issues! This week, he’s joined by friend, Executive Chef at Del Posto and proprietor of Pasta Flyer, Mark Ladner. Imagine the warmth of Grandma’s cooking transported into an animated quick service setting. Over the past three years – this is the idea that chef Mark Ladner has been researching and he’s finally ready to introduce it to the world. Tune in and hear what plans he has in store for Pasta Flyer – and make sure to donate to the Kickstarter page (3 days left!) if you want to see quick service pasta in your neighborhood. Today’s program was brought to you by The International Culinary Center.

“We decided to focus all our energy on making the absolute best gluten free pasta. I feel like I’ve been able to simulate an al dente texture in the gluten free pasta, which is difficult.” [05:00]

” [05:00]

–Mark Ladner on Cooking Issues

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Episode 172: Hot Lobster Rolls & Roasted Marshmallows Jun 24, 2014

Show notes

Dave’s back for Cooking Issues and he’s joined by friend of the show Chris Young of Chef’sSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and perspective into his work at both Chef’s Steps and Modernist Cuisine. From food safety regulations to use of calcium chloride – tune in for a rapid exploration into Cooking Issues – both complicated and simple! This program was brought to you by Whole Foods Market.

“Any food safety organization in the world’s job is not to figure out the minimum possible thing that’s safe – their job is to provide bullet proof guidelines so nobody can mess up. THUS all of the rules are always overkill, 100% of the time.” [10:00]

–Dave Arnold on Cooking Issues

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Episode 171: Fiddleheads & Slave Shrimp Jun 17, 2014

Show notes

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are smashing smoke detectors! Tune in to hear talks about calcium and pickling, the working conditions surrounding farmed shrimp, kitchen ventilation and more. Learn how to use calcium chloride for crunchy pickles without the unwanted calcium taste. How long is leaf lard safe in a freezer if it has come in contact with oxygen? Dave recounts a recent article that highlights the slave labor involved in overseas shrimp farming, and why it is important to always question the labor involved in food production. Is it safe to ostrich fiddleheads if they’re only lightly blanched? Find out all of this and more on this week’s edition of Cooking Issues! Thanks to our sponsor, Bonnie Plants.

“People think about sustainability, whether or not their food is local, economics, etc. Not many people consider if their food is made by slaves.” [21:00]

— Dave Arnold on Cooking Issues

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Episode 170: Cup4Cup Jun 10, 2014

Show notes

Learn about gluten-free flour on an interesting episode of Cooking Issues, featuring guest Lena Kwak of Cup4Cup. “Cup for Cup” is a complete multi-purpose, gluten-free flour blend that can replace all-purpose flour in most quick bread, cake, muffin, cookie and biscuit recipes.

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Episode 169: Pressure Cookers, Patrick Martins & Cheeseheads Jun 03, 2014

Show notes

Dave Arnold jumps right into this week’s episode of Cooking Issues answering some specific questions on pressure cookers. Later on, he’s joined by Patrick Martins, founder of Heritage Foods USA & Heritage Radio Network, and author of The Carnivore’s Manifesto Eating Well, Eating Responsibly, and Eating Meat.. Patrick explains why he thinks local doesn’t always mean best, why cheap meat is classist and why it’s so important for there to be a Museum of Food & Drink. This program was sponsored by The Wisconsin Milk Marketing Board.

“I don’t like pressure cookers that vent if you’re going to do things like stock.” [06:00]

–Dave Arnold on Cooking Issues

“Local is a distance, not a gastronomic term.” [25:00]

“We can’t unwittingly shield the robber barons from criticism, the Goldman Sachs and the Purdue’s.” [29:00]

–Patrick Martins on Cooking Issues

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Episode 168: Columbo & Fishsticks May 27, 2014

Show notes

Dave’s back in the studio and that means a brand-spanking new edition of Cooking Issues! Tune in as he plows through listener questions and goes on a rant about Columbo — yes the TV show. How on earth could somebody NOT like fish sticks? How can one make rapid infused sangria? What DOES Nastassia like? Tune in and find out! This program was sponsored by Seersucker Brooklyn.

“People who multitask actually null task. It’s called zero tasking – it’s a new thing I want people to be aware of.” [45:00]

–Dave Arnold on Cooking Issues

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Episode 167: Bluto Returns? May 21, 2014

Show notes

Dave might be home this week – but that’s not stopping him from hosting another jam-packed episode of Cooking Issues. Vacuum infusions, smoke, botulism, selzter, you name it – he’s on it. Tune in as Dave calls in from home to answer a plethora of listener questions – including making popcorn taste like Doritos. Will Dave’s band Bluto be making a comeback? Should you stop worrying about smoke in the kitchen? What’s a PID controller? Find out on the latest edition of Cooking Issues. Today’s program was brought to you by White Oak Pastures.

“The problem with botulism is that it isn’t destroyed by freezing or cooking at normal temperatures. The reason it’s so tricky is that it forms spores – when you start killing off the bacteria some of them turn into spores that are extremely resistant to heat – you have to pressure cook to get rid of them.” [18:00]

–Dave Arnold on Cooking Issues

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Episode 166: PHOSPHATES! WHAAAAT!!! Apr 23, 2014

Show notes

Deep deep pizza, fried pickles, spent chickens, food grad phosphates… yep.. it’s another hilarious and jam-packed episode of Cooking Issues. This week Dave is in a particularly fun mood as he speeds through rants on GMO’s, NYC Subway Stations and bad pizza. He also gives listeners advice on batter adhesion, frying and grain milling. Tune in and enjoy the ride. This program was sponsored by White Oak Pastures.

“Who wants to eat pizza with a fork besides Bill DeBlasio?” [17:00]

–Dave Arnold on Cooking Issues

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Episode 165: Where’s My Lime? Apr 15, 2014

Show notes

Malolactic fermentation, Champagne, cereal, lime shortage…. yep.. it’s another information-packed episode of Cooking Issues. This week Dave shares his thoughts on the lime shortage debacle and why lemons are no substitute, he explains the role acid plays in Champagne and gives an update on the MOFAD (Museum of Food & Drink) puffing gun. Try to see if you can keep up with the smartest guy in food on Cooking Issues. This program was sponsored by Bonnie Plants

“Something about storing diluted Campari or Aperol in the presence of acid causes the liquor to change overnight – it’s very odd!” [21:00]

–Dave Arnold on Cooking Issues

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Episode 164: MSG, Acidity, & Noodles Apr 08, 2014

Show notes

This week on Cooking Issues, Dave first answers a question about MSG and explains how the chemical affects the body in different ways. Later, lime juice, acidity, foaming, and much more! Tune in to this episode to hear all sorts of food facts. This program has been sponsored by The International Culinary Center.

“Lime juice does not last. Not at all.” [25:15]

“Alcoholic products foam a lot more than non-alcoholic products do.” [32:00]

–Dave Arnold on Cooking Issues

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