It’s an All Tangent Tuesday on Cooking Issues, and Dave, Joe, Jack, and Quinn cover a lot of ground. Jack reports back from Belgium with Ghent mustard, genever, Belgian fries, Maison Dandoy waffles, and more.
From there, Dave makes the case for liverwurst and mustard on rye, fresh sauerkraut, and giving genever its own identity instead of treating it like gin. A caller sparks a deep dive into the peculiar hierarchy of New York City supermarkets—from Fine Fare and C-Town to Key Food, Gristedes, Food Emporium, and the particular skill of knowing exactly which store has exactly what you need.
Plus: the math behind scaling cranberry cordial and adapting the technique to other juices, Quinn’s latest clam experiment, fresh versus dried panko, $60 Austrian rye bread, Thanksgiving gravy strategy, Vancouver Island fish sauce, and more thoughts on Dave’s dream outdoor cooking setup. It’s tangents all the way down.
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