sous-vide

On today's episode of Harvesting Issues, Dave, Nastassia and The Rest welcome Heather Marold Thomason of Primal Supply Meats, a whole animal butcher in Philadelphia. Heather fields a variety of questions from listeners on meat cuts, prices, USDA regulations, and more. Plus, Heather talks through her decision tree she uses when advising customers, and Dave repeatedly pitches Heather on meat glue.

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On today's episode of Combi Issues, Dave, technically joined by Nastassia and The Rest, goes deep on Combi Ovens with special Guest  Scott Heimendinger. Scott works at Anova (previously at Sansaire) and deftly fields a variety of questions from Dave and the CI listeners. They cover how the controls work; the history of combi oven development; the materials used and potential issues; and much more.

Plus, Scott troubleshoots some of Dave's tests with the oven and Dave tells the tale of the Great Sous Vide Panic of 2005.

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  

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Today's episode is wall-to-wall listener questions, bookended by Catastrophic Connection Issues. Fun! 

Dave, Nastassia and The Rest go through so many topics: coffee clarification; salt absorption over time; instructions for sous-vide tenderloin; what Dave means when he writes about "dilution"; the rules for re-using fry oil; and more!

Plus, Dave quizzes everybody on their reactions to "The Best Kitchen Gadgets That Unnecessarily Do Exactly One Thing Well."

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On today's episode of Blipping Issues, Dave, Nastassia and The Rest tackle a bunch of listener questions. Dave shares his advice for young bartenders, and tries to troubleshoot some pectin and carbonation problems. Plus, the crew speculates on the specifics of Claire's Kendall-Jackson Juice Cleanse and Matt learns that he's been a Tuna Casserole fan this whole time. 

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  

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Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!

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On today's episode of Cooking Issue, singular, Dave, Nastassia and the rest tackle a bunch of listener questions. Included: sous-vide hacks, electric pizza ovens, what to look for in a bread peel, late night nostalgia and anti-nostalgia, acid proportions for  low ABV cocktails, spoilage concerns in fat-washed bourbon, and many, many Spinzall questions . 

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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.

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Today on Cooking Issues Dave and Nastassia give us the low-down on last week's fun in L.A., including Harold McGee as Zoltar. They also answer listener questions about freezing salt-cured meats, sous-vide cooking at scale, and how to unshake your cocktail. Finally, Dave eulogizes his friend Eng Su Lee who, sadly, passed away this week.

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In this episode, Heather interviews her coworker/neighbor/cat-sitter/knife-sharpener, Derrick.  This hilarious guest even brought beers to the recording session - speaking of which, the sound will be a bit different since it was recorded in person in the host's domicile.

Derrick shares some life lessons, talks about being a foodie, throws out a sous-vide challenge to previous guest Ramit, and more.  A LOT of topics get covered in this episode including the upcoming raid on Area 51.

Cheers!