{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/60ad324ac26dcb0019ac8e4f/6893e7b6eef665d629e4c11a?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"No Tangent Tuesday: Dirty Water Dogs, Skeleton Crew","description":"<p>In this episode of <em>Cooking Issues</em>, 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. </p><p><br></p><p>Other topics include:</p><p><br></p><ul><li>Labeling and naming issues around cheeses like brie and mozzarella, including product authenticity and consumer perception.</li><li>Buffalo milk cheese and comparisons with cow and sheep milk products.</li><li>Technical breakdown of the milk-washed “Tea Time” cocktail, including casein interaction with polyphenols and vegan alternatives for emulsification and foam stability.</li><li>Use of gum arabic and xanthan gum for emulsification in acidic environments, with a request for specific follow-up data to refine recommendations.</li></ul><p><br></p>","author_name":"Cooking Issues"}