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Cooking Issues with Dave Arnold

Cooking Issues with Dave Arnold

By: Cooking Issues
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About this listen

The new home for Dave Arnold's weekly show "Cooking Issues", where he tackles listener questions on anything food and cooking related.

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

Cooking Issues
Art Cooking Food & Wine
Episodes
  • Edward Po of Edward’s Aged Meats
    Jul 21 2025

    Edward Po of Edward’s Aged Meats joins Dave Arnold and the crew to dive deep into the science, business, and flavor of dry-aged meats. They discuss aging protocols, goat and mutton flavor development, pork chop technique, and how Edward turns unwanted longhorn cattle into premium steak. Plus, the crew covers their favorite pasta shapes, dry-aging gear for home use, and the quirks of older meat flavor profiles.


    • Edward breaks down the differences between bagged vs. open-air aging, and explains how mold and bacteria impact flavor.


    • The team discusses the optimal dry-aging times for beef, pork, and goat—and how age, breed, and fat type influence texture and taste.


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

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    1 hr and 1 min
  • Ed Cornell on Crullers, Community, and Café Tropical
    Jul 13 2025

    Dave and the crew welcome Ed Cornell, renowned pastry chef and co-owner of Café Tropical in Silver Lake, Los Angeles. Ed, formerly of DC-based Milk Cult, discusses his transition to LA, the evolution of Café Tropical as both a bakery and community hub, and his innovations in yeasted doughs and soft serve. The conversation ranges from donut techniques and soft-serve mechanics to mutual disdain for bad blueberry muffins and the surprising connection between carp bait and boba-making. The team also dives into Ed’s community outreach via Feed the Streets LA, his thoughts on donut fryers, and how he replicates French crullers at scale without compromising texture. Classic Cooking Issues tangents include pre-Raphaelite surgery photos, cake cone discourse, and donut reheating strategy.


    Highlights:


    • Ed Cornell explains how Café Tropical balances artisanal baking, ice cream production, and acting as a local community center with 12-step meetings and food relief programs.
    • In-depth breakdown of donut production techniques, including choux-based crullers, soft-serve stabilization, and the challenges of maintaining quality in frozen fried pastries.


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

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    1 hr and 1 min
  • Instant Ramen, Infinite Peter
    Jul 7 2025

    Peter Kim returns to Cooking Issues to discuss his new book Instant Ramen Kitchen and immersive food venture Infinite Table. In an episode that zigzags from molè rituals in Oaxaca to the atrocities of airplane omelets, Peter joins Dave and the crew for a marathon of food philosophy, gadget nostalgia, and weaponized pronunciation.


    • Mole and Memory – Peter recounts filming with Karina Santiago in Oaxaca, capturing her mole negro process in 360° video, and recreating the experience for guests at Infinite Table with emotional results and no psilocybin.


    • Ramen Realism – From detailed tasting notes on Top Ramen vs. Sapporo Ichiban to riff recipes like carbonara-ish cheese bombs and bacon chashu pinwheels, Peter makes the case for instant noodles as both everyday staple and creative canvas.

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

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    1 hr

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