Rancid Nuts, Not Even Once (No Tangent Tuesday)

Cooking Issues with Dave Arnold

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Hark | 8 | The Queen's English 29:53

לפני 10 ימים29:53

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29:53

Living together in a group is a strategy many animals use to survive and thrive. And a big part of what makes that living situation successful is listening. In this episode, we explore the collaborative world of the naked mole-rat. Threshold is nonprofit, listener-supported, and independently produced. You can support Threshold by donating today . To stay connected, sign up for our newsletter . Operation frog sound! Send us your frog sounds for an upcoming episode. We want you to go out, listen for frogs and toads, and record them. Just find someone croaking, and hit record on your phone. It doesn’t matter if there’s background noise. It doesn’t even matter if you’re not sure whether or not you’re hearing an amphibian—if you think you are, we would love to get a recording from you. Please also say your name and where you are in the world, and then email the recording to us at outreach@thresholdpodcast.org…

לפני שנה 59:59

MP3•בית הפרקים

Dr. Arielle Johnson joins the show for another No Tangent Tuesday

Hosted on Acast. See acast.com/privacy for more information.

175 פרקים

#Food #Arts #Cooking Issues

Rancid Nuts, Not Even Once (No Tangent Tuesday)

Cooking Issues with Dave Arnold

42 subscribers

published לפני שנה

שתפו

MP3•בית הפרקים

Dr. Arielle Johnson joins the show for another No Tangent Tuesday

Hosted on Acast. See acast.com/privacy for more information.

175 פרקים

#Food #Arts #Cooking Issues

כל הפרקים

1
No Tangent Tuesday: Don't Waste That Helium 1:01:10

לפני יומיים1:01:10

1:01:10

Dave is solo in studio for a skeleton crew edition of No Tangent Tuesday. Topics Covered: • Grana Padano vs. Parmigiano-Reggiano – Is Grana just a weaker Parmesan, or does it deserve its own place in cooking? Dave breaks down the real distinctions between these cheeses, how aging, terroir, and the Italian cheese consortiums impact flavor, and when you can (or can’t) swap one for the other. • Can You Recreate Pizzeria Cheese Texture at Home? – A listener wants to mimic the fine, slightly clumpy grated cheese found in pizza shop shakers. Dave and Quinn dissect industrial processes, moisture control, grating methods, and how additives like maltodextrin or milk powder might help — plus why Wiley Dufresne probably already has a working prototype. • Clarifying Fresh Ginger Juice Without Magnesium Carbonate – Dave details how to clarify ginger-turmeric-galangal juice (a.k.a. “zing”) using Pectinex and citric acid, and shares the full recipe spec for the Firefly Mule served at Double Chicken Please. • Pre-Theater Food Strategy – What’s the best way to eat before a show when timing is tight? From halal carts to hand rolls, the crew dissects good and bad pre-event meals, with bonus recommendations for fast, reliable options in both NYC and LA. • Cheese Powder, Moisture Content, and Anti-Caking Agents – More on shaker cheese: Dave outlines the likely industrial approach (not freeze-dried powder, but low-moisture cheese + blending and drying aids) and proposes a homebrew version for kitchen experimenters. • Shoutout: Utica Grind Red Pepper – A caller recommends a regional crushed red pepper blend that delivers on texture and coverage. All that and more, this week on Cooking Issues . Hosted on Acast. See acast.com/privacy for more information.…

1
No Tangent Tuesday: The Hammer Bot 1:00:12

לפני 13 ימים1:00:12

1:00:12

Dave Arnold and the team discuss a range of topics, including the challenges of working with rabbit, scaling ice cream production, and how nixtamalization affects fried foods . Topics Covered: • Rabbit Katsu and Japanese Curry – Quinn prepares a full rabbit, using the legs for braising, the bones for stock, and the loins for katsu. The discussion covers butchering techniques and optimizing texture in breaded rabbit cutlets . • Ice Cream Meltdown – A listener asks about how to adjust gelato formulations for commercial machines and whether tempered ice cream melts faster than traditional scooped ice cream. • Nixtamalization in Frying – Dave explains how calcium hydroxide (slaked lime) affects starch and protein structure in batters and whether it leads to a crispier final product . • Gluten and Bread Structure – A comparison of soft flour with added gluten versus naturally high-protein flour , examining whether one can substitute for the other in bread-making. • Cold-Smoked Ham Preparation – The best methods for heating and serving a smoked ham , including steam ovens, slow heating techniques, and traditional methods like boiling in a lard can. • AI in Dating Apps – Nastassia shares her experience of responding to messages like an AI bot , and the group discusses whether automated conversation styles affect dating success. All that and more, this week on Cooking Issues . Hosted on Acast. See acast.com/privacy for more information.…

1
Professor Douglas Goff on Ice Cream Science and the Evolution of Frozen Desserts 1:03:46

לפני 20 ימים1:03:46

1:03:46

This week on Cooking Issues , Dave Arnold welcomes Professor Douglas Goff, one of the world’s leading ice cream scientists and Professor Emeritus at the University of Guelph. They discuss the science behind smooth texture, how to recreate Haagen-Dazs vanilla at home, and the hidden factors that determine how ice cream melts. Other key topics: • The Ice Cream Book That Defines the Industry – Goff discusses the upcoming 8th edition of the seminal Ice Cream textbook, a publication that’s shaped the frozen dessert world since 1966. • Soft Serve Machines and Their Dirty Secret – Why cleaning is the Achilles’ heel of soft serve, and what really happens inside fast-food soft serve machines. • Lactose and the Mystery of Sandiness – Quinn loves adding extra lactose to his gelatos, but why doesn’t it crystallize? Goff explains why large manufacturers have to fight against sandy textures. • Low Overrun vs. High Overrun Soft Serve – Does less air make for better ice cream? Goff weighs in on why dense ice creams like Haagen-Dazs work—but soft serve benefits from a little extra air. • The Problem with Freezing Ice Cream Without Churning – Is there a way to create smooth, scoopable ice cream without a machine? Goff breaks down why static freezing results in unpleasant ice crystal growth and why nucleating agents are the missing piece. • Breyer’s Old Formula vs. New Formula – Once known for its pure ingredients, Breyer’s ice cream had a unique dryness when left in the freezer too long. Goff explains why, and what changed when they started stabilizing their mix. • Trends in Ice Cream for 2025 – From international flavors (think ube and kulfi) to local, small-batch innovations, Goff talks about where the frozen dessert industry is heading. Plus, Dave builds a DIY 220V countertop fryer, experiments with a homemade ducted ventilation hood, and unveils a wheat bran granola that might just be the next great ice cream topping. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

1
Chef Sean Gray of Sergeantsville Inn 1:04:57

לפני 27 ימים1:04:57

1:04:57

This week on Cooking Issues , Dave Arnold sits down with Sean Gray (formerly of Momofuku Ko, now at Sergeantsville Inn ) for a deep dive into fried chicken innovation, modernizing historic kitchens, and the art of dried herbs . Other key topics: • Cold vs. Hot Fried Chicken – Sean and Dave revisit the legendary cold fried chicken technique from Ko , but how does it compare to the hot version at Sergeantsville Inn ? • How to Get the Best Crunch – From beer-based batter to the science of multiple fry cycles, Sean and Dave dissect what makes for peak fried chicken. • Garlic Press Redemption Arc – Dave goes on a tirade against the anti-garlic press movement , arguing for its culinary comeback. • Razor Clams – Sean and Dave discuss the challenges of purging razor clams and their favorite high-heat cooking methods. • The Magic of Dried Herbs – Sean explains why he often prefers dried herbs over fresh in restaurant cooking and how he makes his own. • Cooking in an 18th Century Inn – Sean talks about adapting to quirky old spaces , small-town food culture, and why tractors rolling by the window add to the charm. Plus, Dave rants about overpriced butter, explains why most home kitchen hoods are ineffective for serious cooking, and plans an underground truffle duel to settle the East vs. West Coast uni debate. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

1
Osayi Endolyn on Food, Storytelling, and the Chaos of the Restaurant Back Office 1:02:38

לפני 5 weeks1:02:38

1:02:38

This week on Cooking Issues , Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on The Rise with Marcus Samuelsson and Black Power Kitchen with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth. Other key topics: • The Salisbury Steak Deep Dive – Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury’s 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food. • Restaurant Back-of-House Horror – Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace. • The Art of Book Collaborations – From managing big personalities to balancing creative control, Osayi discusses what it’s like to shape the voice of culinary icons while making sure her own perspective stays intact. • Popcorn Science – The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn. • The Wisdom of Indigenous Food Systems – Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters. • Tamale Fights – Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff. • Coming Soon: Kwéyòl / Creole – Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora. Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn’t what it used to be. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

1
KojiCon with Rich Shih and Jennifer Rothman 1:00:16

לפני 6 weeks1:00:16

1:00:16

This week on Cooking Issues , Dave Arnold is joined by Rich Shih ( Koji Alchemy ) and Jennifer Rothman ( Yellow Farmhouse ). The crew dives deep into KojiCon 2025 , the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expect, from global experts sharing techniques to the vibrant Discord community exchanging ideas. Other key topics: • Fish Aging with Mold – Dave unpacks the Papa Shell YouTube videos and the use of Mucor flavus for dry-aging fish, questioning technique, contamination risks, and whether it’s all just a long play for funky seafood. • Meat-Shaped Stone Obsession – The Taipei National Museum ’s famous Tong Po pork-shaped rock sparks a wild discussion on turning art into food, recursive meat shaping, and a potential Instagram project that may never happen. • Avocado Sorbet Trials – Quinn spins a Ninja Creami batch and debates if adding buckwheat honey would be culinary brilliance or a disaster in the making. • Plastic Wrap Deep Dive – Dave lays out the case against PVC-based cling film, explains why commercial kitchens still swear by it, and asks the ultimate question: Where’s the industrial-sized polyethylene wrap? • Rodent Tasting Notes – From capybara to nutria to the theoretical culinary potential of vole, the crew debates which critters are underrated on the dining table. • Koji in Home Ec? – Jennifer shares insights from Yellow Farmhouse ’s work in food education, shifting high school curriculums from standard home economics (or Family and Consumer Sciences ) to a deeper understanding of the food system. Plus, Dave rants about poorly executed microbiology in YouTube cooking experiments, breaks down the risks of flavor scalping, and issues a passionate plea for visiting museums while traveling—because yes , the Taipei National Museum is worth skipping a meal for. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

1
No Eggs, No Tangents 1:01:24

לפני 7 weeks1:01:24

1:01:24

This week on Cooking Issues , Dave Arnold and the crew discuss the ongoing egg shortage , rising prices, and how it’s affecting both consumers and businesses. On the cocktail front, Dave breaks down the egg white cocktail debate —whether shaking before or after dilution creates the best texture. He also discusses clarifying ginger and galangal in non-alcoholic drinks , confirming that full clarification removes their signature burn. Other key topics: • LA Pop-Up at Night on Earth – A recap of the drinks served and the custom Spinsall rotor necklace. • Beef Heart Preparation – Methods for tartare and searing. • KFC’s Secret Recipe – Insights into the history of pressure fryers and spice blends. • Crescent Duck Farm Avian Flu Crisis – A mass culling that could impact poultry prices. • Skate Wings vs. Scallops – Addressing the myth and best cooking techniques. • Belgian Fries – Why they outperform American fries. Hosted on Acast. See acast.com/privacy for more information.…

1
Korean Rice Wine & Fermentation with Hana Makgeolli 1:00:36

לפני 9 weeks1:00:36

1:00:36

Today on Cooking Issues , Dave chats with Alice Jun and John Lim of Hana Makgeolli about the art of Korean rice wine, traditional fermentation techniques, and the role of nuruk. Plus, the team dives into NYC’s food scene, butter beans, and listener questions on brewing, koji, and fermentation fails. Hosted on Acast. See acast.com/privacy for more information.…

1
(More) CLASSICS IN THE FIELD with Matt Sartwell 1:01:41

לפני 9 weeks1:01:41

1:01:41

Matt Sartwell of Kitchen Arts & Letters is back with more books, insights and recommendations on another edition of CLASSICS IN THE FIELD on Cooking Issues Hosted on Acast. See acast.com/privacy for more information.

1
NTT: The Height of Saladtry 1:00:44

לפני 11 weeks1:00:44

1:00:44

Tune in for a charged up edition of "No Tangent Tuesday" as Dave and the gang talk everything from lettuce to squid. Hosted on Acast. See acast.com/privacy for more information.

1
Night On Earth: Mike Capoferri Returns 1:02:40

לפני 11 weeks1:02:40

1:02:40

Mike Capoferri, the proprietor & bartender behind "Thunderbolt" - one of LA's best bars - is back on the show and has a brand new bar called "Night on Earth". Hosted on Acast. See acast.com/privacy for more information.

1
Joshua David Stein 1:01:35

לפני 15 weeks1:01:35

1:01:35

Writer, cookbook author and overall fun guy Joshua David Stein drops by to talk about some of his latest writings, projects and ideas - including " Jang: The Soul of Korean Cooking". Hosted on Acast. See acast.com/privacy for more information.

1
Luke Pyenson - Taste in Music: Eating on Tour with Indie Musicians 1:01:19

לפני 16 weeks1:01:19

1:01:19

This week's guest is Luke Pyenson, a food and travel journalist and author of the new book "Taste in Music: Eating on Tour with Indie Musicians". He was the longtime drummer of the critically acclaimed indie rock band Frankie Cosmos and founding drummer of cult DIY band Krill. Hosted on Acast. See acast.com/privacy for more information.…

לפני 43 weeks1:00:13

1:00:13

Mark Kurlyandchik, food writer and codirector of the documentary Coldwater Kitchen, joins this week's episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

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