Podcasts about jonny hunter

This week, we tackle Dave’s love/Nastassia’s hatred of country music story songs, Nastassia’s Super Bowl chili, Tom Brady's burgeoning anti-science lifestyle brand, the SpaceX launch, the Searzall being out of stock AGAIN, puffing noodles, fermented jams, and more! Plus, Jonny Hunter from the Underground Food Collective calls in to answer listener questions about meat curing. Cooking Issues is powered by Simplecast

Jonny Hunter is a James Beard nominated chef and the Culinary Director for Underground Food Collective. In this interview, we discuss his views on food ethics and the way he tackles the issues with our food system.

This week, Nastassia is off living out her dreams, and Dave is joined by Jonny Hunter of the Underground Food Collective in Madison, Wisconsin. Tune in to hear them talk homicidal tendencies toward geese, uncontrolled intersections in Bushwick, cooking a country ham, and all other things meat! Cooking Issues is powered by Simplecast

Jonny Hunter of the Underground Food Collective talks about his wish that values around local and sustainable food could be used to create systems that have scalable efficiencies that are affordable to consumers. He advocates for working together to build and sustain the infrastructure that would support processing and other means to scale up the local food system.

Madison culinary madman Jonny Hunter of the Underground Food Collective visits the studio with some MOFAD friends for a show full of information and entertainment.

Welcome to episode 201 of Cooking Issues. This week, Dave roasts Nastassia for not having a pressure cooker, Jonny Hunter of Underground Meats calls in and some suggestive jokes are made. This program was brought to you by MolecularRecipes.com.

This week on Cooking Issues, Dave and Nastassia are back this week to discuss Novoshape Pectin Methylase browning and take other listener questions including the best techniques for making stocks in a circulator. Dave tells us why to never have a make your own sushi party for your kids and explains how to minimize crystallization when making ice. A listener asks what kitchen tool he should buy next. A centrifuge? A PacoJet? Maybe a sweet coffee setup? Later on Jonny Hunter from The Underground Food Collective stops by to talk about his centrifuge disaster. This program was brought to you by White Oak Pastures. “Using plastic wrap over your ice block should greatly reduce the amount of crystallization you get in your freezer.” [42:00] –Dave Arnold on Cooking Issues “The kitchen size is usually a little better when doing a restaurant pop-up in Brooklyn as opposed to Manhattan.” [44:00] “We had a centrifuge bucket that broke because of a hairline fracture. It threw the bucket into the wall which moved the centrifuge three feet and shook the whole concrete building… we take a lot more precautions now.” [50:00] –Jonny Hunter on Cooking Issues

This Week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are continuing their discussion about goats. But they’re not just talking about goat cheese, but also goat meat. Tune in to hear Anne and Sophie talk to Jonny Hunter of the Underground Food Collective, and Heritage’s own Erin Fairbanks! Topics range from goat charcuterie to selling and eating dairy animals. Hear about Johnny’s famous goat bacon and Erin’s experiences working with goat farmers all over the Northeast. This program was sponsored by Hearst Ranch. “The goat has become more fashionable to cook with I think, especially with creative cooks because of the flavor, it has interesting cuts, and it presents a lot of new possibilites. But it has been hard to source quality goat, and it tends to be very expensive.” — Jonny Hunter of the Underground Food Collective on Cutting the Curd “To make cheese you need milk, and to get milk you need babies. As responsible eaters, it’s kind of our duty to understand and eat a little goat meat here and there.” — Erin Fairbanks of Heritage Foods on Cutting the Curd