Cooking issue

On today's show Dave and Nastassia answer listener questions about freezing enzymes for Garam, how to appropriately salt sauces, and various methods of softening fish bones. Also, Dave tells a heart-warming tale about Motorhead.

Shad Supremacy NYC Event Logistics Weird salts for the home cook Just Use Whatever's Lye-ing Around Lye Looks Evil Cider Evaluation Multiple questions about unknown meats On Today's episode Dave and Nastassia talk about ways to prepare Shad, Goose, and unknown meats. They also discuss event logistics, fancy salts, and what not to do with Lye.

On this episode of Cooking Issues, Dave Arnold answers phone calls and tweets regarding induction cookers, country ham, Vita Prep vs Vita Prep 3 and dives into the latest at his bar. Stay Tuned.

First up, Dave gives our listeners his stock market pick of the week, then Dave and Nastassia answer listener questions about espuma, making clear ice, why you should deep fry with old oil, and designing vegan butter substitutes for pastries. Plus Dave reveals his secret for dealing with Parisians (it's aggression).

Today Dave and Nastassia are joined in studio by author (and former HRN host) Joshua David Stein. Together they field some listener questions about CAD Drawings, Clarification and a meta-question about how to learn. Joshua shares stories from his upcoming book, and forces Dave to tackle the hardest question: Puppy mills or Food Mills?