Podcasts about chefsteps

On this episode of Special Sauce we're talking all things pasta with Chefsteps.com's editorial director Sasha Marx and Martha's Vineyard Pasta's Katie Leaird, who makes the best fresh bucatini I have ever tasted. 

This episode is the audio from the very first session at SKS 2024, Lessons From the First Wave (And How to Prepare for The Next One). The session included Chris Young (Combustion, ChefSteps, Modernist Cuisine), Scott Heimendinger (Sansaire, Modernist Cuisine and Cuisonic), and Kai Schaffner (Thermomix). The session was moderated by The Spoon's Michael Wolf. It was a lively conversation about how we are seeing patterns of behavior reminiscent of the last wave, as well as what each of the speakers is excited about for the future. We'll be talking about some of these same topics at our next event, the Food AI Summit. Use discount code PODCAST for 15% off tickets. 

 Well, if you ever got tired of listening to me, talk. Today's the day when you just get to hear from my buddy, Chris Young, because I wound him up and clicked go, and he just talks, and it's great. He has so much, interesting experience and amazing insights. So Chris Young, if you don't know, I met him back when we started the Intellectual Ventures Lab, because he was the guy that Nathan Myhrvold hired to start the cooking projects. We built an experimental kitchen there. Chris ran the project called Modernist Cuisine. Which ended up publishing a 2,400 page cookbook on the science of cooking. That won every award in the world. It's literally a monument to modernist cooking. And these are new techniques for chefs and we talk about that a bunch today. Before that Chris had created the experimental lab at the Fat Duck and that's Heston Blumenthal's restaurant outside of London. Usually considered, if not the best restaurant on Earth, a contender. Since publishing Modernist Cuisine, Chris started a company called ChefSteps to popularize sous vide, which is the most successful of the techniques so far invented by modernists. You have to learn to sous vide. It's super easy. You can make everything you do come out perfectly. After selling that company to Breville, Chris started a new company called Combustion and Combustion is really cool startup. There's lots of lessons in here for entrepreneurs and folks who are making products. Chris is an amazing entrepreneur, very dedicated, really good at figuring out how to make everything work. Combustion is a difficult company to do because it's hardware and software; and it's in the kitchen; and it is hundreds of degrees, Fahrenheit. So it was just a lot to deal with. It's great to learn these lessons and they're shipping now and very successful with it. And then Chris has a YouTube channel called Chris Young Cooks, where he's doing some of the cool stuff that we used to do on Modernist Cuisine. Cool photography, but doing it for video and sharing some of the insights that they have about cooking. So anyway, You're going to have a blast listening to Chris. Important Links Intellectual Ventures Lab Modernist Cuisine The Fat Duck Combustion Chris Young Cooks About Chris Young Chris Young is a chef-scientist known for applying science and technology to create culinary experiences that earlier generations would never have imagined. Before becoming a chef, Young completed degrees in mathematics and biochemistry at the University of Washington. Unfulfilled with a life in the hard sciences, Young left his doctoral work behind for a job as a chef at one of Seattle's top-rated restaurants, Mistral. Young's expertise wasn't long secluded to the American Northwest. From 2003 to 2007, Young worked with the world-famous chef Heston Blumenthal to oversee development of some of his most innovative dishes. In 2004, Young opened The Fat Duck Experimental Kitchen, leading a team of more than six full-time chefs and coordinating the work of several consulting scientists. Beyond developing new dishes for The Fat Duck's menu, Young was responsible for recipe development for the critically acclaimed first and second seasons of BBC's “In Search of Perfection: With Heston Blumenthal.” In 2007, Young was asked by the renowned technologist, inventor, and accomplished cook Nathan Myhrvold to return to Seattle to work at Intellectual Ventures. Alongside Myrhvold, Young helped research, experiment, and eventually coauthor the eagerly anticipated, industry game-changing Modernist Cuisine: The Art and Science of Cooking. In 2012, along with Modernist Cuisine colleagues Chef Grant Lee Crilly and photographer Ryan Matthew Smith, Young co-launched an online-based culinary school ChefSteps, using an underground space beneath Seattle's Pike Place Market. Their mission: teaching people how to utilize modern techniques in their cooking. He is the founder and owner at Combustion Inc., a company that builds nice things that make cooking more enjoyable. Like a thermometer that's wireless, oven-safe, and uses machine learning to do what no other thermometer can: predict your food's cooking and resting times with uncanny accuracy.

What better way to celebrate March 14 (3.14) than by learning about the free Photomath app, where math students take a photo of math problems using their smartphone to help solve them. We catch up with Mandy Rusin, VP of Product at Photomath!Also on the show, Chef Grant Crilly, Co-Founder and Executive Director of ChefSteps, owned by Breville, will talk with us about the cross-section of cooking and tech. How apps, websites, online videos and smart ovens can help you prep “epic” meals, as he likes to sayAnd how cool is this: Orangetheory Fitness' CTO, Ameen Kazerouni, joins us to talk about Orangetheory's science-backed and technology tracked workouts to help you unlock your full potential at the gymThank you to ASUS, for those in search of incredible, for your support on the weekly and syndicated Tech It Out radio show, on 100+ stations, and popular podcast.I also talk about Visa's multibillion dollar anti-fraud efforts, Western Digital external drives, and more.

We are Back! After a long hiatus, this is the 1st episode of many more to come! We will be doing at least 2 per month going forward. Here is my discussion with Mr. Jason Perlow, Long time Food blogger and tech reviewer for places like ZDnet and CNN, and a founding member of the "Modernist Food" incubator from the early 2000's "eGullet".  eGullet was a bulletin board message group where people of all cooking skill levels would collaborate on such things as sous vide and many other food related topics. People such as Anthony Bourdaine, Chris Young from ChefSteps, Nathan Myhrvold of Modernist Cuisine, Douglas Baldwin of Sous Vide for the home cook, and many more collaborated, joined in, or started out there!  https://forums.egullet.org/ You can find Jason on Twitter and his food review group on Facebook   https://www.facebook.com/groups/foodiessofl Check out the GrillGun and Sous Vide gun HERE and use the code "Fireandwater" to get 10% off your order! - https://grillblazer.com/?ref=FireandWater

(February 8, 2022 – Hour Two) 10:14pm & 10:35pm – Leading off the 2nd hour is one of the original founders of ChefSteps, the book “Modernist Cuisine” and now one of the creators of a new wireless thermometer offering from the company Combustion, Inc., Chris Young joins me for the first time! Chris is incredibly accomplished in science and food and he is passionate about applying both to his cooking. He is also an avid live-fire cook and will be here to share everything he knows about protein, time and surface temperature to help us raise our overall cooking experiences. One of Chris's original passions was sous vide cooking. We will also explore that part of it and how it played into creating the new thermometer project. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker The Butcher Shoppe – Save 10% When You Mention “The BBQ Central Show” Primo Grills Yoder Smokers David Leans / DoWellness – GET FIT for 1 Year for $2,300 Vortic Watch Company Patreon Ad-Free Podcast Feed

(February 8, 2022 – Hour Two) 10:14pm & 10:35pm – Leading off the 2nd hour is one of the original founders of ChefSteps, the book “Modernist Cuisine” and now one of the creators of a new wireless thermometer offering from the company Combustion, Inc., Chris…

(February 8, 2022 - Hour Two) 10:14pm & 10:35pm - Leading off the 2nd hour is one of the original founders of ChefSteps, the book "Modernist Cuisine" and now one of the creators of a new wireless thermometer offering from the company Combustion, Inc., Chris Young joins me for the first time! Chris is incredibly accomplished in science and food and he is passionate about applying both to his cooking. He is also an avid live-fire cook and will be here to share everything he knows about protein, time and surface temperature to help us raise our overall cooking experiences. One of Chris's original passions was sous vide cooking. We will also explore that part of it and how it played into creating the new thermometer project. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers David Leans / DoWellness - GET FIT for 1 Year for $2,300 Vortic Watch Company Patreon Ad-Free Podcast Feed

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk turkey! We get into the history of turkey as a food item, how to tell a turkey's sex by looking at its poop, and tips for cooking a turkey that DON'T take a million hours and leave you with super dry meat! Seriously! Don't roast a whole turkey! Spatchcock it! Or deep fry it! Or butcher the entire thing into a bunch of smaller pieces! What's the difference between white meat and dark meat? Would Foghorn Leghorn taste good? What do Nicolas Cage and Turkey have in common? You can follow this show on social media @NoBadFoodPod! Check out The Depot! www.depotmtl.org Watch the ChefSteps video on breaking down your turkey! https://www.youtube.com/watch?v=TOmyuvkBftE This episode is brought to you in part by Whisky Lane! www.whiskylane.ca SUPPORT THE SHOW! patreon.com/nobadfoodpod MERCH! https://www.teepublic.com/stores/up-for-discusssion?ref_id=2539 Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.upfordnetwork.com Want to send us fan mail? Upford Network ℅ Tom Zalatnai PO Box 22585 Monkland PO Montreal, Quebec H4A 3T4 Canada

Please visit our website 10bestest.com for all of our show notes.If you're enjoying the show please leave us a review. It really helps us out.Check out our YouTube channel here.  

One of the most favorite smokers that AmazingRibs owner Meathead Goldwyn has ever owned is the Karubecue C-60. I have also discussed this smoker with people like John Setzler of Man Cave Meals,  Chris Young of Modernist Cuisine & ChefSteps, and Douglas Baldwin. They all rave about this very unique smoker! Join me in my discussion with the owner and inventor Bill Karau as find out the hows and why he created this amazing wood fired smoker! Find out more about the KBQ C-60 HERE -  https://kbq.us/You can Purchase the KBQ C-60 on Amazon with free shipping HERE - https://amzn.to/3wMv2jrif you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings and spices! All of their products are superior quality, organic, non-gmo, no added colors, anti caking, or other additives! They have the BEST blends and individual spices I have ever tried! They have many different packages for you to try and you can Find them HERE and get 15% off! http://freshjax.refr.cc/darrin​Get The GrillGun and/or the SU-VGun torches at 10% off HERE - https://grillblazer.com/discount/FireandWater  Get Your Personalized Full Color Paperback or Hard Cover Copy of the Fire & Water Cooking Cookbook direct from my website here - https://www.fireandwatercooking.com/fire-water-cookbook 

I am so excited to have Dr. Douglas Baldwin on the Show! He is the author of "Sous Vide for the Home Cook" and his pasteurization and heating tables are the industry standard! He spent the better part of a year researching and developing the information millions of people use to cook safely with sous vide. He has worked with such companies as Modernist Cuisine, ChefSteps, and now Breville/PolyScience.  Find out all about Dr Baldwin at https://www.douglasbaldwin.com/sous-vide.html if you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings and spices! All of their products are superior quality, organic, non-gmo, no added colors, anti caking, or other additives! They have the BEST blends and individual spices I have ever tried! They have many different packages for you to try and you can Find them HERE and get 15% off! http://freshjax.refr.cc/darrin​Check out THE Standard of Instant read thermometers by ThermoWorks HERE - http://www.thermoworks.com/Thermapen-Mk4?tw=FireandWater Get Your Personalized Full Color Paperback or Hard Cover Copy of the Fire & Water Cooking Cookbook direct from my website here - https://www.fireandwatercooking.com/fire-water-cookbook 

If you're interested in the future of the home kitchen, restaurants or food in general, you won't want to miss this conversation with Chef Chris Young. Young announced his new company Combustion Inc this week, so we invited him to get on stage with us on Clubhouse to talk about lessons learned from his days at ChefSteps and Modernist Cuisine, what he's building at Combustion Inc and where he sees the world of restaurants going. It was a great conversation! via Knit

While you may not need to seamlessly manage your Kubernetes containers across multiple cloud providers, there are a lot of lessons to be learned from understanding the challenges of doing so. Our guest Joe Stevens walks us through the steps his company Ascend had to work through in order to support customers across AWS, Azure and GCP.. Panel Jeffrey Groman Henry Jewkes Guest Joe Stevens Sponsors CacheFly Links Why We Chose Kubernetes (kubespark) for Multi-Cloud Spark – Infra Tuesday How we move fast and don’t break things: integrating Terraform, Kubernetes, and CICD (Part 1) Picks Joe Stevens: Building a Linux machine Co-creating a game Jeffrey Groman: Elastic Stack Henry Jewkes: ChefSteps Follow Adventures in DevOps on Twitter > @DevOpsPodcast

While you may not need to seamlessly manage your Kubernetes containers across multiple cloud providers, there are a lot of lessons to be learned from understanding the challenges of doing so. Our guest Joe Stevens walks us through the steps his company Ascend had to work through in order to support customers across AWS, Azure and GCP.. Panel Jeffrey Groman Henry Jewkes Guest Joe Stevens Sponsors CacheFly Links Why We Chose Kubernetes (kubespark) for Multi-Cloud Spark – Infra Tuesday How we move fast and don’t break things: integrating Terraform, Kubernetes, and CICD (Part 1) Picks Joe Stevens: Building a Linux machine Co-creating a game Jeffrey Groman: Elastic Stack Henry Jewkes: ChefSteps Follow Adventures in DevOps on Twitter > @DevOpsPodcast

Show Notes Faviken Closing: https://robbreport.com/food-drink/dining/faviken-magnus-nilsson-instagrammers-dining-2850338/ https://www.latimes.com/food/la-fo-magnus-nilsson-faviken-restaurant-sweden-closing-20190506-story.html Alain Ducasse Meal: https://www.youtube.com/watch?feature=youtu.be&v=2B-ZJablpkY&app=desktop DC VIP's: https://www.washingtonian.com/2019/05/12/inside-the-pampered-personalized-world-dcs-vip-diners/ Hudson Yards Rip Off?: https://ny.eater.com/platform/amp/2019/5/29/18637338/estiatorio-milos-hudson-yards-nyc-restaurant-review?__twitter_impression=true Per Se: https://ny.eater.com/2019/7/24/20706200/per-se-thomas-keller-corey-chow-nyc-restaurants Melissa Caputo Piece: https://medium.com/@melissacaputo_16222/behind-the-price-tag-4ead2e343743 Service Norms: https://www.eater.com/platform/amp/2019/3/18/18252080/metoo-restaurants-customers-boundary-setting?__twitter_impression=true Massimo Bottura BBC: http://www.bbc.com/travel/destinations Gastrodiplomacy: https://www.youtube.com/watch?v=ZgbSJmvbuRE&feature=youtu.be ChefSteps + Breville: https://www.prnewswire.com/news-releases/breville-group-acquires-chefsteps-300885962.html My Trainer Code for Pokemon Go: 6445 0536 5240 —

Iteration Season 06E09 - Release July 22nd 2019 A weekly podcast about programming, development, and design through the lens of amazing books, chapter-by-chapter. Roundtable: Getting a Job in Tech Between books - Discussion about career development in tech Guest: John Rivera - Link? John S to lead discussion - Where do you work now? What do you do? John S: Run an agency, we are a small team of remote developers, we do mobile apps and web apps. John R: Just started working on Amazon photos mobile app for the prints feature team, I do cross-platform mobile development primarily using React Native. But I've also gotten to do my fair share of project management with ChefSteps, and am seeking to pursue that at Amazon JP: Opendoor Where did you start? Where were you before tech? 5mins each on origin story John S: Dabbled in design + web for ever — I was working in the corporate world a job I didn't love but I was successful. Stepped back and switched careers at November 2015 - switched career at 25 John R: I worked at uhaul and albertsons as a meat clerk. Started things off by saving up for a bootcamp. Did freelance. JP: MySpace layouts in 9th grade, 13-14 years ago. Then web design until about 2015 What's been a key practice or tool in moving your career forward? John R: Networking, Diving deep, embracing things that aren't in my domain John S: Consistency, Keeping up with friendships (networking), Blogging, pushing outside comfort zone. How do you balance getting work done now vs ongoing learning? John S: Use new tools and techniques in the day to day John R: JP: Being proactive with code review and looking to senior engineers How do you get a good Job in tech? John S: Network, publishing, making your work visible, random blog post from 2016 John R: JP: I got my job from meetups What would you have told yourself 3 years ago? John S: Consistency, life is a marathon not a sprint. Keep stretching yourself outside comfort zone. Focus on less, go deeper on less things. John R: JP: Take breaks, you won't forget how to code if you take a day off CLOSE - no picks John R - Where can people find you?

Kalen and David discuss the recent layoffs at ChefSteps.  David gets flashed while parking.  And we talk about 42 Grams, a restaurant documentary on Netflix.  

Can you imagine living without a smart phone? Tech Bites engineer Noam Osband has a flip phone. Sound crazy? A flip phone is cheaper (for the device and the data), more secure from hacking and theft, and keeps you offline from work email all the time. Maybe that’s why celebrities, including Rihanna, Warren Buffet and Chris Pine, all have flip phones. On this episode host Jennifer Leuzzi (@mmesnack) talks with Noam (@noamoasband) about living the flip phone life. This episode of Tech Bites (@techbiteshrn) is sponsored by Joule Sous Vide by ChefSteps (@chefsteps). Tech Bites is powered by Simplecast

The chef and cookbook author Anita Lo occupies a very special place in the hearts of many in the New York City restaurant world—chefs, journalists, civilians who merely dine at restaurants (that is, most people). Lo is a supreme talent, having run one of the city’s top restaurants—Annisa—for 17 years. She’s also a mentor to many in the industry. A leading light and an example of how to do things the right way. Stories of this journey, as well as some pretty cool recipes, are detailed in her new cookbook—Solo: A Modern Cookbook for a Party of One—disguised as a personal history. It's memoir light. During our interview at Books Are Magic, we talk about some of the recent controversies in the world of food, and her take on “the boys” and how there’s a clear double standard when it comes to business opportunities, etc. Lo also talks about the joy of cooking for one.Later we get to talk with Matt Startwell, managing partner at legendary New York City cookbook store Kitchen Arts & Letters. We tackle a number of fun topics: the shop's famous customers, like James Beard and Julia Child; the most requested books; books he thinks need to be published; and a rundown of the big books from the busy holiday season. Have you picked up a cookbook today?This episode is sponsored by Joule by ChefSteps.

Let’s just not dwell on the fact that Flynn McGarry is only 20. He’s young. The end. This is because McGarry, the chef and owner of the ambitious and well-reviewed New York City tasting-menu restaurant Gem, is an incredibly talented dude. Period. This is a really fascinating conversation, one that surprised us in many ways. We go over his time working in Los Angeles restaurant Alma at age 13—while being homeschooled—and his famous pop-ups even earlier in his career. “My formative years were spent in some of the most stressful environments,” McGarry admits. The journey is all documented in a new film, Chef Flynn, and we get into McGarry’s many travels and eventual opening in NYC—the most competitive and ruthlessly cutthroat restaurant city in America. There’s a fearlessness in McGarry that’s extraordinary.Also on this episode, we get to catch up with Steven Hall, a longtime NYC restaurant publicist and consultant. He tells some old war stories about NYC dining in the 1980s (he almost poisoned Mike Nichols) and details his work with many of the city’s best Japanese restaurants. We also rate the current roster of New York City restaurant critics: Pete Wells, Hannah Goldfield, Adam Platt, Ligaya Mishan.This episode is sponsored by Joule by ChefSteps.

What’s the hot new ingredient chefs are adding to their tasting menus? Virtual reality. What is VR anyway - and how is that different from AR augmented reality? Host Jennifer Leuzzi (@mmesnack) talks with in-studio guests chef Jenny Dorsey (@chefjennydorsey)and cinematographer Jesse Sperling (@sperlingsilver) about their multi-platform storytelling that fuses food with social good. This episode of Tech Bites (@techbiteshrn) is sponsored by Joule Sous Vide by ChefSteps (@chefsteps). Tech Bites is powered by Simplecast

If there’s one thing Naomi Pomeroy has noticed in her years of cooking and running restaurants, it’s that people don’t seem to have time to eat anymore. Whether it’s the traffic in Portland, Oregon, where she is a restaurateur, or whether we’ve all just subconsciously sped up over time, it’s getting harder and harder to convince people to settle in for a leisurely several-hour-long dinner.This hasn’t stopped her from serving a six-course tasting menu at Beast, the restaurant she’s owned for more than 10 years, or from serving leisurely drinks and snacks (like her famous take on James Beard’s raw-onion sandwich) at Expatriate, the restaurant across the street.But slowing down and enjoying things is important to her, whether it’s the meals she eats with her kitchen staff or the time she spends on floral design at her new plant shop, Colibri. On this episode, we talked about what’s changed in Portland since she opened her first restaurant, what’s changing in restaurant work culture, and what cooking and flowers have in common.Also on the episode, Matt talks to chef Daniel Holzman as part of their ongoing series, 100 Questions for My Friend the Chef. This week, they’re talking about the virtues of homemade hummus.This episode is sponsored by Joule by ChefSteps.

As Max Ng tells it, his start at Momofuku—where he has risen to executive chef at the restaurant group’s New York City flagship, Ssam Bar—began when he showed up, as a young CIA student, with a backpack, knives, and a chef coat. Unannounced. On a busy Saturday afternoon. Asking for a “trail”—restaurant parlance for an unpaid tryout. “Whoa, whoa, whoa, slow down, this is a fucking Saturday and you are demanding a trail,” Max, laughing, recalls a cook telling him. “Come back in a week.” Ng did return, and has never left, and I wanted to talk to him this week about his experience working for David Chang and his time living in the United States far from his home in Singapore. It was so good to get to know this rising star in the chef world.Also on the show we have the editors of influential coffee blog Sprudge, Zachary Carlsen and Jordan Michelman. During a live taping at the Counter Culture Training Center in New York, they discuss their new book, The New Rules of Coffee.This episode is sponsored by Joule by ChefSteps.

London chef and author Yotam Ottolenghi puts out cookbooks that meet at the intersection of cool and practical—with a recipe development process that is part Warhol Factory, part Bon Appétit Test Kitchen, and pure Ottolenghi. After tackling baking with his last book (Sweet), and before that putting Israeli cooking on the international stage (Jerusalem), he most recently tackled the concept of simplicity—and how Simple (the book’s title and mission statement) means something different to all home cooks. You mean a 30-minute simple meal isn’t exactly simple for everybody single person attempting to make it? What a notion!Also on this episode, we speak with Sarah Gavigan, the talented chef and author of a new cookbook: Ramen Otaku. The book promises to guide readers through the totally worthwhile process of making bowls of ramen at home. The pressure cooker is your friend! It’s a great read.This episode is sponsored by Joule by ChefSteps.

What’s the latest in indoor farm tech? Business is growing internationally, companies are hiring, and mushrooms are begin harvested right in the produce aisle. On this episode of Tech Bites, host Jennifer Leuzzi (@MmeSnack) checks-in with past guests Allison Kopf, founder/CEO of Agrilyst (@Agrylist) and Andrew Carter, CEO/Co-founder Smallhold (@smallhold.co). This episode is sponsored by ChefSteps (@chefsteps). Tech Bites is powered by Simplecast

Comedians John Fugelsang (Tell Me Everything) and Ann Herberger join Negin for a wide-ranging chat about the looming midterm elections and the the abysmal UN climate report. Plus, in the wake of the Kavanaugh hearings, they ask: is there still a sexist double standard on who is allowed to be angry in public? Lastly, Ann shares her take on being a Republican woman in the midst of the #MeToo movement. This episode is sponsored by Sierra Club (www.beyondcoal.org/stories), Newsvoice app (www.newsvoice.com/fake), Harper Collins Children's Books (www.thehateugivebook.com), and Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: FAKE).

Baratunde Thurston (How to Be Black) and Jody Avirgan (FiveThirtyEight) join Negin for a lively discussion about the ongoing drama of Brett Kavanaugh’s Supreme Court nomination. Plus, they share key takeaways from the New York Times’ investigation into Fred Trump’s financial empire. Lastly, the panel asks: should Michael Bloomberg run for President?This episode is sponsored by Newsvoice (www.newsvoice.com/fake), Sierra Club (www.BeyondCoal.org/stories), Sagely Naturals (www.sagelynaturals.com/pages/fake code: FAKE), and Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: FAKE).

Negin take a breather from the dizzying news cycle to kick back and gab with some of her favorite friends and comedians. A cast of all-star guests convene to talk about dating and desirability and how parenting has changed over the years. Plus, they ask: why don’t people go to church anymore? The panel includes fellow Earwolf host Jo Firestone (Dr. Gameshow), Kaitlin Fontana (Full Frontal with Samantha Bee), DeRay Mckesson (On the Other Side of Freedom), Catie Lazarus (Employee of the Month), Chris Duffy (Wyatt Cenac’s Problem Areas) and Sarah Pappalardo (Reductress). This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: FAKE), Newsvoice (www.newsvoice.com/fake), Pact (www.wearpact.com code: FAKETHENATION), and Sagely Naturals (www.sagelynaturals.com/pages/fake code: FAKE).

Comedians Leah Bonnema (Comedy Drop) and Dan Wilbur (Never Flirt with Puppy Killers) join Negin to chat about Serena Williams and if there's a double standard in tennis. The panel also asks: why do we love to hate how other people spend their money? Plus, they discuss if fake news is better than too much news. This episode is sponsored by Vistaprint (www.vistaprint.com code: FAKE), ModCloth (www.modcloth.com code: FTN), and ChefSteps (www.chefsteps.com/joule code: FAKE).

Negin takes a break from the weekly news grind to deliver an episode that packs a punch! An all-star cast joins Negin for a Labor Day chat about unions, a debate on tipping and some tips on how to argue. The panel includes Judah Friedlander (30 Rock), Stephanie Butnick (Unorthodox), MC Frontalot (Question Bedtime), Mike Pesca (The Gist), Benari Poulten (The Nightly Show) and Scott Blakeman (Laughing Liberally).This episode is sponsored by ChefSteps (www.chefsteps.com/joule code: FAKE), Pluto Pillow (www.plutopillow.com code: FAKE), and Pact (www.wearpact.com code: FAKETHENATION).

The fully hilarious Ryan O'Connell (Will & Grace, Babe? Podcast) joins Dave & Matt this week to talk about muscle tee meet-cutes, dick docks, lazy sex workers and more! Plus dating the same guy as your girl best friend, disability for dummies, and Dave & Matt recap their adventures at DragCon! This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: HOMOPHILIA) and Dollar Shave Club (www.dollarshaveclub.com/HOMO).

Matt and Dave are live from DragCon this week with the glam and already iconic queen, Dusty Ray Bottoms! Dusty reveals how she got into drag, meeting (and standing up!) her fiancé, plus the dark and difficult transition from growing up in Kentucky to life in New York. Plus how she got her name, drinkin' (before) the job, cocaine condoms and more! You absolutely don't want to miss this incredible interview.  This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: HOMOPHILIA).

The hilarious Julie Goldman joins Matt and Dave this week to talk about being misgendered, still loving someone through a divorce, and being the "wife" in a relationship. Plus, what to do if you're propositioned by witches for a threesome, getting "butch pregs", and gay blog heat!  This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: HOMOPHILIA) and Tripping.com (www.tripping.com/HOMO).

Stand-up, actor, writer and overall amazing multi-hyphenate Bruce Daniels joins Dave and Matt this week to talk Ina Garten, being in the middle of a lesbian divorce, raising a sports-loving son, and guy-girl threeways. Plus wheel-related hook-up stories, Dave breaks down Stassi's boyfriend on Vanderpump Rules, and Bruce reveals the existence of a long-lost Jennifer Aniston movie to Matt! This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: HOMOPHILIA) and hims (www.forhims.com/HOMO).

Father, activist and Queer Eye host Karamo Brown joins Matt and Dave in the studio this week to talk about becoming a father in an unexpected way, everyone's last music searches, and communication and honesty in a relationship. Plus, explaining what you want with Beyonce, breaking down Studs, and Matt remembers he went to Cabo!  This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: HOMOPHILIA), Dollar Shade Club (www.dollarshaveclub.com/HOMO), and The Boys in the Band (www.boysintheband.com).

Amy Spalding (The Summer of Jordi Perez​ ​and the Best Burger​ ​in Los Angeles)​ joins Dave and Matt this week to talk about flirtation mode, binge-watching ER, and meeting people on LiveJournal. Plus, looking for someone chiller than you, the difference between looking for men vs women, and Dave reveals his feelings on game night! ​ This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: HOMOPHILIA).

Writer, critic, podcast host, and ultimate soap opera connoisseur Ira Madison [itunes.apple.com] joins Dave and Matt this week to talk about ALL of the soaps, sells Dave on Real Housewives of New York, and tells a story of an aborted threesome during Schitt's Creek. Plus, Ira contemplates three suitors, Dave talks about meat faces, Matt plays "The Situation" and more! This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: HOMOPHILIA), MIT Press (www.mitpress.mit.edu/HOMOPHILIA), and Tripping.com (www.tripping.com/HOMO).

Actress and model Isis King joins Dave and Matt this week to talk spirituality and church, life in a shelter before Top Model and manifesting a husband. Plus, looking for more trans love stories, dealing with Tinder and Matt asks Dave for some advice! This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: HOMOPHILIA) and hims (www.forhims.com/HOMOPHILIA).

Comedian, musician and overall incredible woman Margaret Cho joins Dave & Matt this week to talk about ayahuasca, Wild Wild Country & cults, the comedy renaissance, and her love of Taylor Swift. Plus more on dating men and women, polyamory, getting married in Vegas, and Matt gives Dave his birthday present! This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: HOMOPHILIA), Dollar Shave Club (www.dollarshaveclub.com/HOMO), and Away (www.awaytravel.com/HOMO code: HOMO).

How to cook sous vide is explored in this episode, including the how's, why's, and underlying science. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389. Or you can write us via our contact form. Stella Culinary Sous Vide Cooking Videos Sous Vide Beef Bourguignon Sous Vide Lamb Rack Sous Vide Chicken Breast Sous Vide Cooking Resources Chef Jacob's Sous Vide Temperature Guide PDF Beginners Guide to Sous Vide Cooking - Jason Logsdon at AmazingFoodMadeEasy.com ChefSteps.com Sous Vide Resource Page Exploring Sous Vide FaceBook Group Dave Arnold's Sous Vide Primer from CookingIssues.com Tools Mentioned Anova Immersion Circulator Poly Science Immersion Circulator Joule Immersion Circulator VacMaster VP215 VacMaster VP210 Food Saver Gallon Freezer Zip-Lock Bag You may want a container with a lid to make your sous vide cooking more convenient. If you haven't yet, check out Chef Jacob's F-STEP Curriculum.  

Amazing actor, podcaster and model Jeffrey Bowyer-Chapman (UnREAL, Conversations With Others) joins Matt and Dave this week to talk about judging on Drag Race, practicing meditation, and leaving work at work in a relationship. Plus being a queer superhero / action star, Dave's run in with Andy Cohen and Wacha, Love, Simon chats, and more! This episode is sponsored by Joule: Sous Vide by ChefSteps (code: HOMOPHILIA) and Tripping.com (www.tripping.com/HOMO)

Actor, activist and icon Wilson Cruz  (My So-Called Life)​ joins Matt and Dave this week to talk Harvey Fierstein, not saying hello with your asshole, and showing up in relationships. Plus, love as verb, hot lugers and Dave tries gin for the first (!) time!  This episode is sponsored by Joule: Sous Vide by ChefSteps (code: HOMOPHILIA).

Comedian, writer and podcastress Barbara Gray [twitter.com] (Lady to Lady [t.co], Britney's Gram [itunes.apple.com]) joins Matt & Dave this week to talk all about being bi, the Backstreet Boys, and of course Britney. Plus declaring your sexuality, the "leave behind", a painful story where the ghosting is definitely not the worst part, and sooooo much more. This episode is sponsored by Joule: Sous Vide by ChefSteps (www.chefsteps.com/joule code: HOMOPHILIA) and Hims.

Comedian Solomon Georgio (Homonégro Superior) sits in with Matt & Dave this week to gush about Karen from Finance, Taylor & Kesha's new albums, and the incomparable Grace Jones. Solomon also goes deep about his first relationship, growing up as 1 of 7 kids, and being non-confrontational.  This episode is sponsored by Joule: Sous Vide by ChefSteps (code: HOMOPHILIA), Sock Fancy (code: HOMO), and Dollar Shave Club.

People's Choice Award winner, podcast host and author, Matt Bellassai (Everything Is Awful) joins Matt and Dave this week to gush about Harry Styles, Will & Grace and aging boy bands. Plus, a deep dive on friend break-ups, vanilla cornfed boys, and a story about hiding in a literal closet.  This episode is sponsored by Mack Weldon (code: HOMO), Joule: Sous Vide by ChefSteps (code: HOMOPHILIA), and Sock Fancy (code: HOMO).

DJ and singer/songwriter Samantha Ronson joins Matt & Dave for an eye-opening conversation about dating in the spotlight, watching all the TV, and coming to terms with your spot on the Kinsey scale. Plus, Samantha dishes on the dating app Raya, and everyone works through their feelings on Taylor Swift.  This episode is sponsored by Joule Sous Vide by ChefSteps (code: HOMOPHILIA), Showtime's Shameless, and HelloFresh (code: HOMOPHILIA30).

When I tell people I cook with Facebook, they give me a strange look. But using Facebook's chatbot interface as a cooking interface is surprisingly natural. The first cooking company to create a Facebook Messenger chatbot interface is ChefSteps, who launched their Joule-Messenger integration earlier this year. The chatbot is part of the company's larger vision around the idea of 'conversational cooking', which I discuss with the ChefSteps CTO Michael Natkin. For listeners interested in the Smart Kitchen Summit, less than two weeks until early bird pricing expires. Use the discount code PODCAST to get an extra 25% off of tickets. via Knit

Full house this week on Cooking Issues, as Dave and Nastassia are joined by "the person everyone loves to hate" Peter Kim of MOFAD, Nick Wong, Chef de Cuisine at Momofuku Ssäm Bar, and Chris Young of ChefSteps. Tune in to hear them discuss Lebanese food, Amazon Alexa, immersion circulators, how self-loathing makes good cooks, and more!

Mike showed up at the Housewares show in Chicago this past week to discuss how the smart home will change the world of blenders, vacuum cleaners, cookware and home furnishings. Joining him was the Nathan Smith, CTO of Wink, Carley Knobloch, HGTV's smart home expert, and Chris Young, CEO of ChefSteps. Make sure you listen to this as it's a great episode! http://knit.audio/podcast-advertising (via Knit)

This week on Cooking Issues, bartender Don Lee is sitting in for Nastassia, and he and Dave discuss the squalor of New York airports, the Star Wars prequels, truffles, the ChefSteps recipe for deep-fried glassy nuts, the status of the Spinzall, cocktails, miracle celery dreams, stripping cast iron pans, cool ranch, and more!

Chris digs into the causes for a MRR drop, discovering usage trends with seasonality; and in the process gets a clearer picture of Upcase's user base. Also, he welcome Geoff to the project, and begins a new marketing initiative driven by user testimonials. Ben welcomes Tyson onto team Formkeep to begin redesigning on boarding, and continues FormLinter improvements / marketing. Upcase Formkeep Typeform Hiten Shah on Giant Robots ChefSteps FullStory FormLinter

Trey Causey is a data scientist with a background in psychology and sociology who, like Renee, is from Virginia. He has worked as a data scientist at a range of companies from zulily to ChefSteps, and has also developed some interesting sports analytics projects, including the New York Times 4th Down bot. Trey also has advice for people wanting to start a career in data science. Show Notes

Chef Chris Young is the Co-Author of the six volume Modernist Cuisine: The Art and Science of Cooking, which is an accessible 2,438-page encyclopedic cookbook for the professional chef or curious home cook. More recently, his life focus has been on ChefSteps.com. Founded in 2012, Chefsteps is a Seattle-based food and technology company on a mission to help people cook smarter. Chefsteps.com and its companion app are designed to inspire creativity and encourage experimentation through high-quality interactive content, techniques, tools, and resources.

For many, cooking is a chore. After a long day of work, you come home to throw together an easy-yet-healthy-enough meal. After whipping it up and scarfing it down, you're on to the next thing: Family time, unresolved emails, or a quick episode of Netflix before you pass out. ChefSteps wants to change all that. With a vibrant community, a plethora of creative recipes, and most recently, a shiny new piece of hardware, the company plans to change the way regular people feel about cooking at home.

Von RSS sieht man immer weniger, Urlaub macht keiner und Bodybuilding hat sich auch nicht wirklich geändert. Lieber Fluggast, wenn dir das Gehörte gefällt oder dir Sorgenfalten auf die edle Stirn fabriziert, dann haben wir etwas für dich: iTunes Bewertungen. Follow-Up Patrick erzählt von seinem letzten Urlaubstag an dem sein iPhonebildschirm gesplittert ist. Danach erklärt er warum das Galaxy S6 Edge der Schwiegermutter samt Android Foto.app diese für eine Seniorin hält. Es soll auch Leute geben die unzufrieden mit der OmniFocus und Trello Kombination sind. Andreas will von seinen Kollegen wissen, was diese von Taco halten. Das Impostor (oder Hochstapler)-Syndrom lässt Sven nicht in Ruhe und er hat noch einmal nachrecherchiert. Die Ausbeute sieht so aus: New York Times: Wie man mit dem Impostor Syndrom umgeht (Englisch) von Carl Richards Das Gegenteil: Der Dunning-Kruger-Effekt “Gelebter Productivity Porn” macht Patrick Angst… zumindest solange bis Andreas aufklärt, dass es um Rumnerderei geht, um sich eine Auszeit zu schaffen oder Spaß zu haben. Da kann auch der Kopilot nur nickend zustimmen und auf den GitHub Link verweisen: »NARKOZ/hacker-scripts«https://t.co/f0URWrC91dMost awesome nerdporn ever.— Patrick Welker (@_patrickwelker) November 28, 2015 Die Nachträge zu Flug #UC042 (Unser Browser Setup) reißen nicht ab. Bereits seit drei, vier Shows schlagen wir uns schon willig damit herum; mit Hostbuddy gibt es noch eine weitere App mit der sich die /etc/hosts-Datei managen lässt. Nebenbei bemerkt sei noch Hobo. Eine App mit der man Vagrant aufsetzen kann auf dem Mac. Status RSS Reader Eine Frage beschäftigt Patrick im Moment. “Wie ist mein Status was RSS angeht – in etwa: Werden wichtige Sachen priorisiert?” und Herr Zeitler fragt mit und will wissen, “wie präsent ist RSS noch im Netz?”. Patrick ist kein regelmäßiger RSS Leser mehr. Seit seiner Blogpause (die sich langsam dem Ende neigt) umso mehr. Im Monatsrhythmus wird der Client geöffnet und interessante Sachen rausgepickt. Trotzdem möchte er festhalten, dass es ein unschlagbares Medium ist, welches er nicht missen möchte. Beim Flipboard Sven könnte man den Eindruck gewinnen, dass Feeds ebenfalls Low Priority für ihn sind. Nun verhält es sich aber so, dass er zurückgekehrt ist und Reeder sich wieder auf seinem iPhone befindet. Trotzdem lässt er sich nicht mehr Stressen von High-Frequency Blogs und hat nur einige wenige Abonnements, die ihn auch glücklich machen. Prioritäten und Druck einen Ordner auf jeden Fall abzuarbeiten hat er nicht. Dafür die anderen beiden ein ganz klein wenig. Sven hätte gerne so etwas wie Zite – er will kurierte Interessante Sachen. Momentan ist ihm da Medium das nächste… und das obwohl das Jugendidol “Arnie” gerade Facebook pusht mit seinem Artikel “I don’t give a ** if we agree about climate change.””. Nachdem das geklärt ist, bleibt zu beantworten wie es mit RSS im Netz aussieht. RSS im Netz wird weniger. Klar, hinter den Kulissen werden Feeds immer noch genutzt. Nur RSS selbst ist noch weniger Präsent als zuvor. Facebook und Twitter sind wohl mitschuldig, aber auch so wird das wenig nutzerfreundliche Power-User Medium, ganz apple-mäßig peu a peu versenkt. Es gibt nach wie vor gute Anbieter (Inoreader, Newsblur, selbst Feedly (Pro) zieht nach mit guten Features (und plant auch Sachen die sogar Patrick vermisst hat). Die Clients orientieren sich derweil daran mehr Eier zu legen und zu wollmichsauen was die UI nur so hergibt. So zum Beispiel der Support von Read Later Apps wie Pocket, Instapaper, etc. ReadKit auf dem Mac war da ein Pionier und Fiery Feeds auf iOS kann das auch. Flipboard unterstützt ja eh alles, ist aber auch kein klassischer RSS Client oder Reader. Was die Clients angeht regt Patrick ein wenig auf, dass es immer noch bei den meisten eines extra Klicks bedarf, um an das systemweite Share Sheet zu kommen.So unfertig die Implementation von Apple auch wirkt, sie ist einfach besser als die altbackenen selbstgeschneiderten Lösungen der meisten Clients, da sie einfach tiefer ins System selbst integriert ist. Ob ihr nun eure RSS-Welt weiterhin entschlackt, zum Beispiel alles was Tech im RSS Client lasst und alle anderen Themengebiete nach Flipboard oder in einen separaten RSS Account jagt bleibt euch überlassen. Aber eins Muss sein, haltet dem Medium die Treue, sonst gibt es Tränen. Können wir noch richtig “Urlaub”? Der Unjüngste der drei Piloten fragt sich warum die Leute ihre Urlaubstage nicht mehr einlösen, sondern auf Teufel komm raus arbeiten wollen. Bewusst Zeit schaffen ist schwer und gerade die zwei Freiberufler, welche keine Trennung zwischen Büro und Freizeit packen hier aus. Im Idealfall arbeitet sie an etwas, dass auch Privat Spaß macht. Trotzdem, Patrick strebt an jeden Tag ein Stück Urlaub zu machen. Ob das nun Yoga, Meditation, Sport oder Tontaubenschießen ist. Das hilft Probleme leichter zu bearbeiten und auch die Übergangsphase – wenn es denn mal daran geht Urlaub zu machen – kürzer zu halten, denn… manche brauchen die Hälfte des Urlaubs um erst einmal dort anzukommen. Ein weiteres Ziel von Patrick (34, Berlin) ist es, einen Tag in der Woche offline zu verbringen: Sauna, Wandern, was mit der Freundin, usw. Die anderen beiden Klatschen vor Begeisterung und erzählen vom eigenen Töpferkurs und dem letzten Bungee-Sprung kopfüber mit Halbglatze in die Niagarafälle. Voll beschissen oder was? YouTuber Jason Blaha hatte vor einiger Zeit angefangen eine “How to spot a fake natty“-Serie angefangen. In der er zeigt wie “Fake” die Bodybuilding Szene wirklich ist. luimarco zeigt schon seit längerer Zeit wie Drogen und Steroide genutzt werden bei diesem “Sport”. Die Quintessenz ist: Du musst auf Drogen sein, um die Mindestanforderungen zu erfüllen. Das ist auch in anderen Pro-Sportarten so. Man darf nicht vergessen, dass hinter jedem Pro-Sportler eine Industrie steht die diesen Sportler mit Millionen an Geld versorgt. Dadurch kann man sich Coaches und Trainer leisten die sich damit auskennen wann, wie viele Drogen konsumiert werden können um jeden Drogentest zu umgehen. Das ist also unsere Norm. Unerreichbare Ziele. Buchstäblich. Referenzen zu luimarco’s Channel: The Bubble Gut Phenomenon The True Bodybuilding Als besonderer Tipp sei noch Freelee the banana girl genannt, die mit ihrer High-Carb Diät dem Low-Carb Wahn gegen hält. Bitte bildet euch eine Meinung, bevor ihr das konsumiert. Außerdem: Ist es der Joule von ChefSteps, welcher Patricks Vater in Ekstase versetzt. Das von Salat schrumpft der Bizeps (YouTube) wusste Sven übrigens noch nicht. Wen die musikalische Version nicht überzeugt, der kann sich mit dieser YouTube-Suche auch noch anderweitig fortbilden. Unsere Picks Andreas: StackOne Patrick: Morgen hör ich auf Sven: olloclip Kameraobjektiv In Spenderlaune? Wir haben Flattr und PayPal am Start und würden uns freuen.

Чёрная пятница и консьюмеризм, Гейб Ньюэлл и будущее еды, «Яндекс» и погода, а также запиканная поп-исполнительница. Список ссылок, упоминаемых в подкасте: Сайт The Business of Fashion: http://www.businessoffashion.com/ Quartz о чёрной пятнице: http://qz.com/561016/for-many-people-this-black-friday-a-bargain-was-no-longer-enough/ Реклама дронов Amazon: http://www.lookatme.ru/mag/live/experience-news/218287-clarkson Eater о Гейбе Ньюлле, ChefSteps и сувиде: http://www.eater.com/2015/11/24/9788798/chefsteps-sous-vide-gabe-newell-immersion-circulator «Яндекс.Погода» и «Метеум»: http://habrahabr.ru/company/yandex/blog/271725/

On a Thanksgiving themed episode of _ Cooking Issues _, Dave Arnold is joined by friend Chris Young of ChefSteps to talk about their latest product, Joule. Joule is, according to ChefSteps, the most powerful sous vide tool you can buy. But it’s also the smallest. In fact, it fits in a drawer with your chef’s knife and spatula, and you’ll use it just as often. Tune in and learn more plus some turkey tips from Patrick Martins, founder of HeritageFoodsUSA and Heritage Radio Network!

This week on Cooking Issues, Dave Arnold is joined by Douglas Baldwin, author of Sous Vide for the Home Cook to discuss death curves, low-temp safety, and his ChefSteps sous vide class. Later on they discuss the ethics of food safety procedures and the risks of eating. Dave also takes listener questions on injection turkey brining and the science behind the infamous fried turkey explosion. After the break Dave goes into detail on grinders of all types and his thoughts on the Fireball whiskey recall. This program was brought to you by Cain Vineyard & Winery. If you’re going to try something new and experimental for Thanksgiving, test it first” [13:00] “Cooking is relatively unsafe unless its very well controlled. This is why people get food poisoning all the time. As a whole, low temp cooking is vastly more controlled than traditional home cooking and therefore more safe.” [19:00] “The average sprout is an abomination!” [25:00] –Dave Arnold on Cooking Issues

This week on Cooking Issues, Chris Young, founder of ChefSteps, calls in to provide some insight on today’s caller questions. He and Dave answer some super scientific questions about emulsifier systems and pressure cookers. This program has been sponsored by S. Wallace Edwards & Sons. “Cooking at a professional level is all about teamwork.” [43:45] –Chris Young on Cooking Issues

The Museum of Food and Drink’s Kickstarter is drawing to a close; tune into this week’s Cooking Issues, and donate today! This week, Nastassia Lopez, Peter Kim, and Piper Kristensen hold down the studio while Dave Arnold calls into the show from New Orleans. Tune in to hear about some of MOFAD’s upcoming plans, and why it’s imperative to support the MOFAD Kickstarter campaign now! Tune into this episode to hear the differences between young, commercial meat and older game animals. Where is the best place to find katsuobushi in New York City? Find out how to smooth out your ropey yogurt, and how to make lean bread with spent brewer’s grains. Tune in to learn about the different types of bacteria that are able to grow in your fridge! Thanks to our sponsor, ChefSteps. “The beef that we get is relatively neutral in flavor because the cattle are young. The older the game meat, the more interesting the flavor is going to be.” [15:25] — Dave Arnold on Cooking Issues

Dave Arnold calls in from Florida for this week’s episode of Cooking Issues. Nastassia Lopez holds down the fort in Brooklyn, and is joined by Peter Kim of the Museum of Food and Drink. Hear the crew talk about MOFAD’s Kickstarter project, and how they hope to bring interesting food exhibits across the country through a mobile museum model. Learn how to use the flavors of thai basil in your cooking. Find out about preserving deep fry oil and bacon grease, and learn the process of making spring roll wrappers. Is you homemade yogurt not thick enough? Try combining kappa and iota carrageenan! Find out how aging eggs changes their pH, and so much more on this week’s installment of Cooking Issues! Thanks to our sponsor, ChefSteps. “Thai basil is an extremely fragile herb. It goes black extremely quickly and the enzymes go very fast.” [9:30] “A dry sandwich makes me just as sad as a wrap.” [29:00] — Dave Arnold on Cooking Issues

The puffing gun is up and running! This week on Cooking Issues, Dave Arnold and Nastassia Lopez recap the first test of the Museum of Food and Drink’s new cereal puffer! Later, Dave takes on some questions regarding bubble size in alcoholic drinks and flavoring Doritos. How can you get brown rice to stick together? Dave helps a caller preserve some cocktail cherries, and talks about his recent foraging adventures at Riverside Park. How would Dave make banana chips at home? Finally, hear about ‘cat crap coffee’ and 3D printing food! Thanks to our sponsor, ChefSteps. “The bubble size of any given drink is due to the amount of CO2 you push into it and the temperature at which you serve it.” [5:20] — Dave Arnold on Cooking Issues

The phones are off the hook on this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are talking about new dishwashing formulas that use sodium carbonate instead of phosphates. How tough are these soaps on scum? Learn how to preserve salt crystals in ice cream applications, and find out why Dave loves induction burners. Tune into this episode to hear more about pressure cookers, apple varieties, and cooking chicken for large catered events. Curious about fruit sex? Tune into this episode of Cooking Issues to find out more! This program has been brought to you by ChefSteps. “The benefit of agar clarifications is that when you do it, you blend the fruit and the product, and you get a very fast blend. The problem is, you often do not get a very high yield.” [19:30] “Other than deep frying, fast techniques tend to produce a less than desirable surface for chicken.” [42:10] — Dave Arnold on Cooking Issues

We’re smoking fish and steaming pudding on this week’s episode of Cooking Issues. Dave Arnold and Nastassia Lopez are once again joined in the studio by Arielle Johnson, PhD candidate at UC Davis. Tune into this episode to learn how to safely smoke salmon using cold and hot smoking methods. When should you freeze your salmon in order to kill existing parasites? Find out how to use a dehydrate to dry fruits like apricots and mangos. Should one worry about sulfites in dehydrated fruits? Dave wraps up the show by talking about granola and his past obsession with pudding-making! This program has been brought to you by ChefSteps. “The problem with most cured fish recipes is that they only giving a brine strength, but that’s not really that helpful because curing depends on the fish-to-brine ratio.” [19:30] “The oxidation in dried fruit isn’t just a color issue, but a taste issue.” [35:35] — Dave Arnold on Cooking Issues

In this week’s episode of Cooking Issues, Dave begins by answering a question on gluten intolerance by listener Mike Mallory. He then continues on to answer a question on fior de latte ice-cream, and the problems associated with making ice cream at home. Dave’s offers his opinions on different brands and types of ice cream from all around the world, the effects of stabilizers during the production process, and the effects of guar and gelatin during the ice cream making method? In the second segment of this week’s episode, the topic is batch freezing. Dave talks about overrun, the costs of producing ice-cream, and the differences between freezers that manufacturers use and ones that you can use to for ice-cream producing in your restaurant or at home. Lastly, Dave answers a question from a listener on popcorn making, offering suggestions to make fantastic popcorn with a great machine, and ways to put a local fish market in your neighborhood to good use. Tune in to learn more! This program has been sponsored by ChefSteps. “A continuous freezer is usually only done by larger manufacture people.” [35:40] “The way I used to make popcorn is with a whirley pop.” [49:50] “A lot of how fish keeps is how the temperature cycles, and how the air blows on top of it within the fridge.” [57:44] — Dave Arnold on Cooking Issues

Despite a bicycling ticket, Dave Arnold speeds into the studio and joins Nastassia Lopez for another week of Cooking Issues! Dave gives some tips about making a a creme anglaise, and tackles the gluten-free trend. Why are so many Americans limiting the gluten in their diets, and does it really make sense to do so if you don’t suffer from celiac disease? Hear what grains Dave learned about in Senegal that hold promise for gluten-free bread lovers. Find out ways to use leftover eggs, and hear about The Museum of Food and Drink’s new cereal puffer! Dave and Nastassia wrap up the show by discussing the thermal death temperatures of pathogens, and carbonation. Thanks to William McGee for becoming a member of the Heritage Radio Network.org! This program has been sponsored by ChefSteps. “When you’re heating something, there are three things that you’re trying to do- you want to make it taste good, you want to prevent bacteria from growing, and you want to kill the pathogens that are present.” [45:15] — Dave Arnold on Cooking Issues

Chris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio and are answering listener questions with Chris. Tune into this episode to hear Chris and Dave troubleshoot a candied jalapeño ice cream that lacks serious heat. How can you create a booze-y creamsicle? Later, hear Dave pepper Chris with some coffee questions. Hear how to create the ideal latte foam, and learn how grind size and water temperature affects the brew. Hear about some alcoholic beverage alternatives involving sumac and pine needles! Learn about espresso shot size, and why Chris doesn’t prefer foamy coffee drinks. It’s ramp season; learn how to highlight these spring vegetables on this week’s Cooking Issues! Thanks to this week’s sponsor, ChefSteps. “If you want to get a really wet latte foam that is very velvety, viscous, and without a lot of bubbles, then the milk shouldn’t be much hotter than 50 degrees Celsius. That’s how you get a foam that’s easy to pour for latte art.” [21:25] — Chris Young on Cooking Issues

Dave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food & Drink. Tune into this episode to hear Dave talk about milk- both cow and human. Is it ok to freeze milk? And should you drink alcohol if you are breast feeding? Later, Dave and Peter offer some suggestions for creating non-alcoholic drinks that taste and feel like real cocktails. Find out how to infuse nut flavors efficiently, and how to make large-format ice at home. Hear Dave and Peter talk about some of their favorite food and drink from West Africa, and learn why West African cuisine and flavors has been largely neglected in high-end restaurant kitchens. Thanks to our sponsor, Chefsteps. “Human breast milk is vastly water, so you would assume that a mother’s milk is close to her blood alcohol level.” [15:20] — Dave Arnold on Cooking Issues