{"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/68af30605012d423da3c146e?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"No Tangent Tuesday: Melons, Spinal Tap, and Restaurant Red Flags","description":"<p>In this episode of&nbsp;<em>Cooking Issues</em>, 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.</p><p><br></p><p>Other topics include:</p><p><br></p><ul><li>Excitement (and confusion) around the new&nbsp;<em>Spinal Tap</em>&nbsp;sequel, with cucumber-related deep cuts.</li><li>Basil and mint gelato experiments using a Ninja machine versus traditional blanching, and the tradeoffs between flavor brightness and oxidation.</li><li>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.</li><li>Social media’s role in modern food success stories, from French dip lines in NYC to the “must be nice” mentality in kitchens.</li><li>Listener questions on dry-aging pork, carbonation system design, calcium treatments for vegetables, and substitutes for elusive yuzu juice.</li></ul><p><br></p>","author_name":"Cooking Issues"}