Dave Arnold and the team discuss a range of topics, including&nbsp;the challenges of working with rabbit, scaling ice cream production, and how nixtamalization affects fried foods. Topics Covered: •&nbsp;Rabbit Katsu and Japanese Curry&nbsp;– Quinn prepares a full rabbit, using the legs for braising, the bones for stock, and the loins for katsu. The discussion covers&nbsp;butchering techniques and optimizing texture in breaded rabbit cutlets. •&nbsp;Ice Cream Meltdown&nbsp;– A listener asks about&nbsp;how to adjust gelato formulations for commercial machines&nbsp;and whether tempered ice cream melts faster than traditional scooped ice cream. •&nbsp;Nixtamalization in Frying&nbsp;– Dave explains&nbsp;how calcium hydroxide (slaked lime) affects starch and protein structure&nbsp;in batters and whether it leads to&nbsp;a crispier final product. •&nbsp;Gluten and Bread Structure&nbsp;– A comparison of&nbsp;soft flour with added gluten versus naturally high-protein flour, examining whether one can substitute for the other in bread-making. •&nbsp;Cold-Smoked Ham Preparation&nbsp;– The best methods for&nbsp;heating and serving a smoked ham, including steam ovens, slow heating techniques, and traditional methods like boiling in a lard can. •&nbsp;AI in Dating Apps&nbsp;– Nastassia shares her experience of&nbsp;responding to messages like an AI bot, and the group discusses whether&nbsp;automated conversation styles&nbsp;affect dating success. All that and more,&nbsp;this week on Cooking Issues.

No Tangent Tuesday: The Hammer Bot

This week on&nbsp;Cooking Issues, Dave Arnold welcomes Professor Douglas Goff, one of the world’s leading ice cream scientists and Professor Emeritus at the University of Guelph. They discuss the science behind smooth texture, how to recreate Haagen-Dazs vanilla at home, and the hidden factors that determine how ice cream melts. Other key topics: •&nbsp;The Ice Cream Book That Defines the Industry&nbsp;– Goff discusses the upcoming&nbsp;8th edition&nbsp;of the seminal&nbsp;Ice Cream&nbsp;textbook, a publication that’s shaped the frozen dessert world since 1966. •&nbsp;Soft Serve Machines and Their Dirty Secret&nbsp;– Why cleaning is the Achilles’ heel of soft serve, and what really happens inside fast-food soft serve machines. •&nbsp;Lactose and the Mystery of Sandiness&nbsp;– Quinn loves adding extra lactose to his gelatos, but why doesn’t it crystallize? Goff explains why large manufacturers have to fight against sandy textures. •&nbsp;Low Overrun vs. High Overrun Soft Serve&nbsp;– Does less air make for better ice cream? Goff weighs in on why dense ice creams like Haagen-Dazs work—but soft serve benefits from a little extra air. •&nbsp;The Problem with Freezing Ice Cream Without Churning&nbsp;– Is there a way to create smooth, scoopable ice cream without a machine? Goff breaks down why static freezing results in unpleasant ice crystal growth and why nucleating agents are the missing piece. •&nbsp;Breyer’s Old Formula vs. New Formula&nbsp;– Once known for its pure ingredients, Breyer’s ice cream had a unique dryness when left in the freezer too long. Goff explains why, and what changed when they started stabilizing their mix. •&nbsp;Trends in Ice Cream for 2025&nbsp;– From international flavors (think ube and kulfi) to local, small-batch innovations, Goff talks about where the frozen dessert industry is heading. Plus, Dave builds a DIY 220V countertop fryer, experiments with a homemade ducted ventilation hood, and unveils a wheat bran granola that might just be the next great ice cream topping. All that and more, this week on&nbsp;Cooking Issues!

Professor Douglas Goff on Ice Cream Science and the Evolution of Frozen Desserts

This week on&nbsp;Cooking Issues, Dave Arnold sits down with&nbsp;Sean Gray&nbsp;(formerly of Momofuku Ko, now at&nbsp;Sergeantsville Inn) for a deep dive into&nbsp;fried chicken innovation, modernizing historic kitchens, and the art of dried herbs. Other key topics: •&nbsp;Cold vs. Hot Fried Chicken&nbsp;– Sean and Dave revisit the legendary&nbsp;cold fried chicken&nbsp;technique from&nbsp;Ko, but how does it compare to the&nbsp;hot version at Sergeantsville Inn?•&nbsp;How to Get the Best Crunch&nbsp;– From&nbsp;beer-based batter&nbsp;to the science of multiple fry cycles, Sean and Dave dissect what makes for&nbsp;peak&nbsp;fried chicken.•&nbsp;Garlic Press Redemption Arc&nbsp;– Dave goes on a tirade against the&nbsp;anti-garlic press movement, arguing for its culinary comeback.• Razor Clams&nbsp;– Sean and Dave discuss the challenges of purging razor clams and their favorite high-heat cooking methods.•&nbsp;The Magic of Dried Herbs&nbsp;– Sean explains why he often prefers dried herbs over fresh in restaurant cooking and how he makes his own.•&nbsp;Cooking in an 18th Century Inn&nbsp;– Sean talks about adapting to&nbsp;quirky old spaces, small-town food culture, and why tractors rolling by the window add to the charm. Plus, Dave rants about overpriced butter, explains why most home kitchen hoods are ineffective for serious cooking,&nbsp;and plans an underground truffle duel&nbsp;to settle the East vs. West Coast&nbsp;uni&nbsp;debate. All that and more, this week on&nbsp;Cooking Issues!

Chef Sean Gray of Sergeantsville Inn

This week on&nbsp;Cooking Issues, Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on&nbsp;The Rise&nbsp;with Marcus Samuelsson and&nbsp;Black Power Kitchen&nbsp;with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth. Other key topics: •&nbsp;The Salisbury Steak Deep Dive&nbsp;– Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury’s 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food. •&nbsp;Restaurant Back-of-House Horror&nbsp;– Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace. •&nbsp;The Art of Book Collaborations&nbsp;– From managing big personalities to balancing creative control, Osayi discusses what it’s like to shape the voice of culinary icons while making sure her own perspective stays intact. •&nbsp;Popcorn Science&nbsp;– The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn. •&nbsp;The Wisdom of Indigenous Food Systems&nbsp;– Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters. •&nbsp;Tamale Fights&nbsp;– Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff. •&nbsp;Coming Soon: Kwéyòl / Creole&nbsp;– Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora. Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn’t what it used to be. All that and more, this week on&nbsp;Cooking Issues!

Osayi Endolyn on Food, Storytelling, and the Chaos of the Restaurant Back Office

This week on&nbsp;Cooking Issues, Dave Arnold is joined by Rich Shih (Koji Alchemy) and Jennifer Rothman (Yellow Farmhouse). The crew dives deep into&nbsp;KojiCon 2025, the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expect, from global experts sharing techniques to the vibrant Discord community exchanging ideas. Other key topics: •&nbsp;Fish Aging with Mold&nbsp;– Dave unpacks the&nbsp;Papa Shell&nbsp;YouTube videos and the use of&nbsp;Mucor flavus&nbsp;for dry-aging fish, questioning technique, contamination risks, and whether it’s all just a long play for funky seafood. •&nbsp;Meat-Shaped Stone Obsession&nbsp;– The&nbsp;Taipei National Museum’s famous Tong Po pork-shaped rock sparks a wild discussion on turning art into food, recursive meat shaping, and a potential Instagram project that may never happen. •&nbsp;Avocado Sorbet Trials&nbsp;– Quinn spins a Ninja Creami batch and debates if adding buckwheat honey would be culinary brilliance or a disaster in the making. •&nbsp;Plastic Wrap Deep Dive&nbsp;– Dave lays out the case against PVC-based cling film, explains why commercial kitchens still swear by it, and asks the ultimate question:&nbsp;Where’s the industrial-sized polyethylene wrap? •&nbsp;Rodent Tasting Notes&nbsp;– From capybara to nutria to the theoretical culinary potential of vole, the crew debates which critters are underrated on the dining table. •&nbsp;Koji in Home Ec?&nbsp;– Jennifer shares insights from&nbsp;Yellow Farmhouse’s work in food education, shifting high school curriculums from standard home economics (or&nbsp;Family and Consumer Sciences) to a deeper understanding of the food system. Plus, Dave rants about poorly executed microbiology in YouTube cooking experiments, breaks down the risks of flavor scalping, and issues a passionate plea for visiting museums while traveling—because&nbsp;yes, the Taipei National Museum is worth skipping a meal for. All that and more, this week on&nbsp;Cooking Issues!

KojiCon with Rich Shih and Jennifer Rothman

This week on&nbsp;Cooking Issues, Dave Arnold and the crew discuss the&nbsp;ongoing egg shortage, rising prices, and how it’s affecting both consumers and businesses.On the cocktail front, Dave breaks down the&nbsp;egg white cocktail debate—whether shaking before or after dilution creates the best texture. He also discusses clarifying&nbsp;ginger and galangal in non-alcoholic drinks, confirming that full clarification removes their signature burn. Other key topics: •&nbsp;LA Pop-Up at Night on Earth&nbsp;– A recap of the drinks served and the custom Spinsall rotor necklace.•&nbsp;Beef Heart Preparation&nbsp;– Methods for tartare and searing.•&nbsp;KFC’s Secret Recipe&nbsp;– Insights into the history of pressure fryers and spice blends.•&nbsp;Crescent Duck Farm Avian Flu Crisis&nbsp;– A mass culling that could impact poultry prices.•&nbsp;Skate Wings vs. Scallops&nbsp;– Addressing the myth and best cooking techniques.•&nbsp;Belgian Fries&nbsp;– Why they outperform American fries.

No Eggs, No Tangents

Today on Cooking Issues, Dave chats with Alice Jun and John Lim of Hana Makgeolli about the art of Korean rice wine, traditional fermentation techniques, and the role of nuruk. Plus, the team dives into NYC’s food scene, butter beans, and listener questions on brewing, koji, and fermentation fails.

Korean Rice Wine & Fermentation with Hana Makgeolli

Matt Sartwell of Kitchen Arts &amp; Letters is back with more books, insights and recommendations on another edition of CLASSICS IN THE FIELD on Cooking Issues

(More) CLASSICS IN THE FIELD with Matt Sartwell

Tune in for a charged up edition of "No Tangent Tuesday" as Dave and the gang talk everything from lettuce to squid.

NTT: The Height of Saladtry

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

Cooking Issues with Dave Arnold

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