Cooking issue

On this episode of Cooking Issues, Dave is joined by extra-special guest-host Jack Schramm of Existing Conditions. Together they discuss pizza-making tips, neonata, and a listener question makes them realize how much they've been missing Steak Au Poivre in their lives. Also, Dave warns of the impending Potato Wars.

Today on Cooking Issues Dave and Nastassia talk about shopping cults, a new (and improved) batch of spinzalls, fun ideas for mixing blenders and enzymes, and how NOT to split kindling. Dave also explains how stairs work, and tells a VERY animated story about barfing. Get excited.

On this episode Dave and Nastassia discuss how the best hickory nuts come from an NYC nursing home, potential methods of growing less stringy celery, and follow-up ideas regarding eggless pecan pie. A helpful caller provides the consumer feedback Nastassia needs to ensure that Wine Santa makes it to market ASAP.

On this week's Cooking Issues, Dave and Nastassia debrief with HRN's Kat Johnson about the HRN gala and the saga of Wine Santa. They also tackle a bunch of listener questions including: how insects and humans experience poisonous compounds in food, making eggless pecan pie, infrared thermometer mishaps, and Dave tells us how Soylent Green was scientifically, but not ethically, problematic.

Today Dave and Nastassia have a very special guest on the phone - David Zilber, the author of the The Noma Guide to Fermentation. They discuss writing, David Z's favorite strain of aspirgihllus, the do's and don'ts of making Black Garlic, using Koji to tenderize meat. Also, Dave challenges the taste of grasshoppers and dives into high fashion.