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: .
Episode 390: A Kilo of Fish Eggs
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:
Episode 389: Bright as an Operating Room w/ the team from Ora King Salmon
On this extra special, season finale of Cooking Issues friend of the show Maisie Wilhelm brings us the fine team from .
Episode 388: It's Tough to Milk a Pig
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 .
Episode 387: For the Record: One Minute, Forty-One Seconds
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 .