TIETOJA TÄSTÄ JAKSOSTA
Dave Arnold is joined by Nastassia and Jack for an old-school Cooking Issues episode covering the etiquette of dining alone, phone calls at restaurants, and what guests should—or absolutely should not—bring to a dinner party. The crew gets into garlic fermented in honey and food-safety concerns, the right way to cool and store leftovers, fresh versus dried yeast, and Dave’s plans for an elaborate Peruvian-style rotisserie. Plus: cocktail texture, LA’s chaotic hillside architecture, Majordomo, upcoming travels to Houston and Paris, and the only universally acceptable answer to “What can I bring?”: wine.
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HAE EDELLISIÄ EPISODEJA
Hae kanavan Cooking Issues with Dave Arnold vanhoja jaksoja.
MUITA jaksoja TÄSSÄ PODCASTISSA
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Chef Greg Baxtrom joins Dave and the Cooking Issues crew to talk about his new cookbook, Nothing Matters But Delicious, written with Joshua David Stein. Greg gets into the process of translating restaurant recipes from Olmsted and Five Acres for home cooks, including the carrot crepe, fried tomato,…
This week on Cooking Issues, Dave and the crew are joined by chef Max Wittawat of Bangkok Supper Club for a deep dive into Thai cooking technique, restaurant life, and ingredient realities in New York.
Max talks through the logic behind Bangkok Supper Club’s kitchen-counter tasting menu, why some d…
This week, Dave answers long-awaited cocktail questions, dives into techniques for building better drinks, and shares updates from recent industry events and ongoing Cooking Issues projects. The conversation also covers creative burger experiments, getting more out of a small kitchen, troubleshooti…
Vastuuvapautusilmoitus: Tälle sivulle upotettu podcast ja kuvitus ovat peräisin Cooking Issues:ltä, joka on sen omistajan omaisuutta, eikä se ole sidoksissa Listen Notes, Inc:n tukemaan.
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