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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
  • No Tangent Tuesday: Melons, Spinal Tap, and Restaurant Red Flags

    No Tangent Tuesday: Melons, Spinal Tap, and Restaurant Red Flags
    Aug 31 2025

    In this episode of Cooking Issues, Dave and the crew dive into wide-ranging conversations spanning fruit obsessions, culinary technique, and the realities of running restaurants. The show kicks off with upcoming travel plans to Cologne for a Jägermeister demo, followed by a spirited debate about melon varieties, including the Bonnie melon and the elusive true cantaloupe.


    Other topics include:


    • Excitement (and confusion) around the new Spinal Tap sequel, with cucumber-related deep cuts.
    • Basil and mint gelato experiments using a Ninja machine versus traditional blanching, and the tradeoffs between flavor brightness and oxidation.
    • A lively roundtable on early warning signs for failing restaurants—menu overhauls, partner conflicts, front vs. back of house struggles, and the burnout of opening staff.
    • Social media’s role in modern food success stories, from French dip lines in NYC to the “must be nice” mentality in kitchens.
    • Listener questions on dry-aging pork, carbonation system design, calcium treatments for vegetables, and substitutes for elusive yuzu juice.


    Hosted on Acast. See acast.com/privacy for more information.
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    1 hr and 1 min
  • No Tangent Tuesday: Dirty Water Dogs, Skeleton Crew

    No Tangent Tuesday: Dirty Water Dogs, Skeleton Crew
    Aug 10 2025

    In this episode of Cooking Issues, Dave and the skeleton have a discussion covering multiple food topics. The group discusses regional hot dog culture, casing preferences, topping standards (such as New York’s onion sauce), bun design, and service logistics.


    Other topics include:


    • Labeling and naming issues around cheeses like brie and mozzarella, including product authenticity and consumer perception.
    • Buffalo milk cheese and comparisons with cow and sheep milk products.
    • Technical breakdown of the milk-washed “Tea Time” cocktail, including casein interaction with polyphenols and vegan alternatives for emulsification and foam stability.
    • Use of gum arabic and xanthan gum for emulsification in acidic environments, with a request for specific follow-up data to refine recommendations.


    Hosted on Acast. See acast.com/privacy for more information.
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    1 hr and 1 min
  • Uncultured Butter for an Uncultured Person

    Uncultured Butter for an Uncultured Person
    Aug 6 2025
    Dave recaps his LA trip, featuring improvised foie gras torching, duck breast mayhem, and an under-equipped kitchen in the Hollywood Hills. Back in the studio, the crew debates the social status of ketchup, and builds a functional model for a Kai Ten–style cheese and meat restaurant, complete with rotating washed rinds, seasonal breads, and curated condiment plates. Plus, advice on reheating sous vide pork chops without ruining them, the rediscovery of a molasses rye cookie, and a PSA for money people who show up late with menu feedback.

    Hosted on Acast. See acast.com/privacy for more information.
    Show More Show Less
    1 hr and 1 min
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