Podcasts about searzall

On this episode, we're joined by chef Dave Arnold. He's the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the  Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation. As I kind of expected going into this show, I  let Dave lead the way. I leaned into all those weird and intriguing food science topics. Our discussion went long, so I broke it up into two episodes, and this is part 2. You can find part 1 here. We discuss storing fresh tomatoes, using canned tomatoes, and pizza sauce. We talk about his upcoming book, working with Gellan, hot poker cocktails, and fermenting with koji. We also talk about potato doughnuts and Moravian Sugar Cake (and so much more).SponsorsIf you're interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert's Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert's you aren't just saying yes to better flavor. You're also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Dave Arnold===========Dave's TwitterDave's InstagramThe (new) Cooking Issues PodcastBuy the book Liquid IntelligenceDig through the Cooking Issues blog==========================CHEFS WITHOUT RESTAURANTS==========================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. 

On this episode, we're joined by chef Dave Arnold. He's the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the  Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation. As I kind of expected going into this show, I  let Dave lead the way. I leaned into all those weird and intriguing food science topics. Like my episode with Daniel Gritzer, our discussion went long, so I broke it up into two episodes, and this is part 1. We discuss MSG, hacking your home kitchen equipment, pressure cookers, and grain mills. We talk about whole wheat flour and its shelf life and degradation. And find out which popular candy just might be benefiting from a hint of rancidity. SponsorsIf you're interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert's Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert's you aren't just saying yes to better flavor. You're also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Dave Arnold===========Dave's TwitterDave's InstagramThe (new) Cooking Issues PodcastBuy the book Liquid IntelligenceDig through the Cooking Issues blog==========================CHEFS WITHOUT RESTAURANTS==========================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. 

Dave and the crew look back on some past high (or low) moments in the shows history, take caller questions and preview the new and improved Searzall! See acast.com/privacy for privacy and opt-out information.

Dalgona coffee cocktails, induction burner hacking and the perfect french fry are all unpacked on this week's episode of Cooking Issues. PS: Buy a Searzall here: www.searzall.com See acast.com/privacy for privacy and opt-out information.

Why does Dave carry around a photo of his wife from Junior High School? What does a good zest sound like? Molecules is back in town on this week's Cooking Issues as the team continues to settle into their new digs. PS: Buy a Searzall here: www.searzall.com See acast.com/privacy for privacy and opt-out information.

And we're back - this time with a working live stream! Strawberry frosted donuts, clear coffee liqueur and more are explored on this week's episode of Cooking Issues. Remember - Patreon subscribers get early access to episodes + a private link to the live stream! PS: Buy a Searzall here: www.searzall.com See acast.com/privacy for privacy and opt-out information.

What are the world's best pork chops injected with? What are Dave's nightmares made of? Which clam chowder is the best clam chowder? The answer to these questions and more on this week's Cooking Issues! PS: Buy a Searzall here: www.searzall.com See acast.com/privacy for privacy and opt-out information.

On the second edition of the *new* Cooking Issues, everybody wants to know what Jean had for breakfast. Tune in for conversations on vermouth variance, Connecticut hot dogs, and kitchen design. Buy a Searzall here: www.searzall.com See acast.com/privacy for privacy and opt-out information.

Cooking Issues has a new home! On the debut episode at Newstand Studios at Rockefeller Center, the team is back in full vaxed force in the same room at the same time. Listen in as they get comfy in the new space and talk about everything from parties in LA to massages in Chinatown. Dave announces breaks down burgers, french onion soup and more. PS: Buy a Searzall here: www.searzall.com See acast.com/privacy for privacy and opt-out information.

On today's episode of Causing Issues, Dave, Nastassia and The Rest tackle your Thanksgiving Questions. Well, first there's a brief foray into the most recent Amazon / Searzall debacle. Then they tackle their favorite casseroles, how to handle extra leftovers this year, how to make delicious stuffing if you're skipping the turkey this year, and much more. Looking for a Searzall this holiday season? It kind of sounds like the Ben To Table x Booker & Dax holiday collaboration may be the only place to get one. Check it out at http://www.bookeranddax.com/bdxholiday2020.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

On today's episode of Velveting Issues, Dave, Nastassia, and the Rest welcome James Briscione, author and executive chef at Angelena's, James is on to discuss his new book Flavor For All, but before we dive into that Ben Simon  hops in to tell everyone about the Ben To Table x Booker & Dax holiday collaboration. Check it out at http://www.bookeranddax.com/bdxholiday2020.James and Dave answer tough questions like: "does anyone like White Chocolate?" and remind eachother of the most annoying mistakes their culinary students would make. Plus, Dave somehow goads James into saying: "I Disagree, you SHOULD put poop in your eggs."But, wait, there's more:Sign up for the Booker & Dax newsletter here to learn even more about the gang's Loves and Hates.Want to know more about the Florabama Fish Toss? Check out the last segment of this episode of Meat and Three: Borders, Borscht, and Bezos.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

On today's episode of Public Resource Issues, Dave, Nastassia, and The Rest talk about a bunch of beverage concerns; how to clean the world's oldest beer out of a cold plate; the illegality of making real root beer;  the provenance of fat-washed cocktails, and much more. Plus, mushroom farming;  the ethics of handling herbs at public gardens; some Searzall updates; and the all-important question of who matches with which Disney Princess. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

This week, we're talking Amazon's $1 trillion valuation in spite of stiffing Dave and Nastassia on their Searzall costs, the claim that L.A. has better ethnic food than New York, the FDA advisory to avoid food products treated with liquid nitrogen at the point of sale, coconut oil, Applejack, and more! Cooking Issues is powered by Simplecast

On this week's rapid-fire show we're talking Nastassia's trip to Spain, Dave's new hydraulic press, freezing corn on the cob, Malört, rotary evaporators, and...well, that's about it. Cooking Issues is powered by Simplecast

Dave, Nastassia, and Booker cope with the phone and internet outage in the studio, and talk pork chop sandwiches, agar, the sociopathy of Johnny Depp's Willy Wonka, fermentation, the perks of eating your own foot, and more! Cooking Issues is powered by Simplecast

It’s Take Your Child to Work Life again this week, with Booker Arnold joining Dave and Nastassia in the studio. They’re’ talking industrial chicken farming, the specs for the gone-but-not-forgotten Thundernut cocktail from Booker & Dax, corny kegs, and more! Cooking Issues is powered by Simplecast

Sponsored by Searzall ----more---- Season 1 has come to an end. A return to the scary, scary, mines of Krezk. Back to where it all began. What will our investigators find? Another future corpse? A vampire? A flying saucer? An electronic Christ? Dangerous currency? Maybe some of those, but they all seem a little dumb out of context.

This week, Dave and Nastassia are joined by habitual line stepper Peter Kim. Tune in to hear about Nastassia’s distaste for social interactions, the MOFAD annual gala, carbonating cocktails inside a bottle, Jim Lahey’s bizarre method of scrambling eggs, the proper kind of turkey for club sandwiches, and more! Cooking Issues is powered by Simplecast

This week, evil cocktail overlord of the universe Don Lee joins Dave and Nastassia to talk music licensing in NYC establishments, the rules of the road, chicken adhesion, rock and roll movies, cabbage, and more! Cooking Issues is powered by Simplecast

This week, the BDX crew is in the house (plus Nastassia "The Hammer" Lopez, and Dave in the booth)!!! They're talking cocktail specs, Dave's soon-to-open new bar Existing Conditions, and more! Cooking Issues is powered by Simplecast

Nastassia is absent this week, but we're joined by masterbaker Jim Lahey of Sullivan Street Bakery, and first-time father Peter Kim! We're talking bread, bicycles, jerk chicken, being called a jerk by your kids, and more! Cooking Issues is powered by Simplecast

This week, we’re joined by James Briscione, author of The Flavor Matrix, to talk fear of flying, Watson, zucchini, flavor pairings, and all things taste! James's new restaurant, Angelena’s, will be opening in Pensacola, Florida this fall. Cooking Issues is powered by Simplecast

This week, we’re talking about Dave’s first trip to Charleston, his new sous vide book, the ethics of not paying your last month’s rent, cooking at high temperatures without setting off the smoke alarm, using fermented orange juice in cocktails, clam broth, restricted diets for diagnosing food allergies, pressure-cooking sauces, and more! Cooking Issues is powered by Simplecast

Sother Teague of the venerable Manhattan bitters bar Amor Y Amargo joins us in the studio today to talk all things bitters, cocktails, the changing of the Zucca recipe, and more! Meanwhile, Booker is working his first shift at Pasta Flyer without Nastassia. Tune in next week for updates. Cooking Issues is powered by Simplecast

This week we're talking NYC subway nightmares, Booker's second training session at Pasta Flyer, making cheese out of ashwagandha, pizza, whether or not you can make a fruit katsuobushi for use in cocktails, building your own outdoor rotisserie, why mayonnaise is so delicious, and more! Cooking Issues is powered by Simplecast

This week, we're talking about Booker’s new job at Pasta Flyer, Nastassia’s newly discovered skill at “portraiture,” Blue Curaçao, recipe testing for a new food business, sourcing mahogany for the new Booker & Dax bar, kielbasa, how Nastassia single-handedly destroyed the ecosystem of the 48th Street garden, making breadcrumbs shelf-stable, and more! Cooking Issues is powered by Simplecast

On this week's show, we get into the insidious Seamless ads on the New York subways, the importance of using safety goggles, Nastassia’s anger therapy, Dave’s aborted “Time Machine Chef” television show, knife sharpening stones, fermenting in vacuum bags, carving country ham, and more! Cooking Issues is powered by Simplecast

It’s Fat Tuesday, and Dave has pretty much lost his voice from partying at The Dead Rabbit, but that doesn’t stop him and Nastassia from talking king cakes, fungus, highballs, carbonation, knives, fermented orange juice, and more! Cooking Issues is powered by Simplecast

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

Sitting in for Nastassia this week is Jack Schramm, veteran bartender of Momofuku, Nomad, and Booker & Dax. Tune in to hear them talk drink specs, making your own hot sauces, Kosher vermouth alternatives, tree exudates, AirPods, and more! Cooking Issues is powered by Simplecast

On this week's show, Dave and Nastassia get into late 80s comedy hardcore bands, Dave’s college band Bluto, how many Roberta’s employees it takes to change a lightbulb, the continuing saga of no gas at Dave’s apartment, breaking into the food scene in spite of a disability, pressure cookers, and more! Cooking Issues is powered by Simplecast

This week, Dave and Nastassia talk the Searzall, the apparently high turnover rate of Amazon employees, Pez dispensers, cocktail gift ideas, rancidity in nuts, methocel meringues, bundt cakes, and more! Cooking Issues is powered by Simplecast

Full house this week on Cooking Issues, as Dave and Nastassia are joined by Booker, Matthew from Booker & Dax customer service, and Arielle Johnson from MIT (the one in Cambridge). Tune in to hear them talk Booker's independence, Nastassia's anger harnessing class, the Searzall, the Spinzall, mushrooms, durian, batching Manhattans, cocktail aging with sous vide, the plural of "negroni," why you should cook two Thanksgiving turkeys, and more! Cooking Issues is powered by Simplecast

This week on Cooking Issues, Peter Kim is in studio taking punches and talking about upcoming events at the Museum of Food and Drink! Plus, questions about dry-aged beef, making labneh with the Spinzall, end of the world plans, getting more lift from a sourdough bread, and more! And Dave quells rumors about the Searzall being on backorder (it's not, but kind of). Cooking Issues is powered by Simplecast

Intro Guest read by Wachusett Reservoir Addicts I’m Carrie Z of the HuntFishTravel Podcast, and of the Adventure & Travel Podcast launching this summer! Clay: Anything is fair game and it's a good bet that after today’s show you’re going to want to fish more and talk less. This episode is brought to you by you! Our Patreon Supporters, our top tier supporter is Josh Lopes, Josh Lopes is an accountant and tax season is coming up. Josh also owns a vacation rental property next door to my house. If you want a great tax guy and are in Massachussetts give Josh a call http://www.lopestax.com/ you can find links and phone numbers at Fish Nerds.com If you want to support the Fish Nerds head over to Patreon.com/fishnerds we are asking fans to donate t dollar per episode Segment 1 Spearing Fish with Carrie Z (11 minutes) http://dnr.wi.gov/topic/fishing/sturgeon/sturgeonlakewinnebago.html Promo Outdoor Podcast Channel Segment 2 (10 Minutes) Rich Collins - Fly Fishing Minute www.thirstproductions.com Segment 3 (7 minutes) Purple Octopus Killing fish and time with Hugo https://www.facebook.com/groups/outdoorculinary/ Purple Octopus 1 octopus, beak and eyes removed 1 red cabbage, sliced so it’ll fit in a juicer Juice or puree one head of red cabbage. Place the octopus in a tupperware and cover with the cabbage juice. Place in fridge for 24 hours then remove and rinse. *At this point I vacuum sealed and cooked the octopus using the Sous Vide device but you could otherwise bring it to a boil and cook on medium heat in water for 20 minutes per pound. Sous Vide Method Preheat Sous Vide bath to 180 F Vacuum seal the octopus and cook in Sous Vide for four hours. At this point the octopus will be perfectly tender and ready to use in any recipe. I used my Searzall food torch to give it some color and a little charring Segment 4 Convincing Clay to Fly Fish Michael Frank www.franksflyarts.com Ken Edmonds of Georgia talks fly-fishing & Dave Whitlock Big thanks to Mystery Tackle box for supporting this episode, to get 5 dollars off your first order www.mysterytacklebox.com Unboxing Fish in the News http://www.pbs.org/newshour/rundown/brazilian-city-uses-tilapia-fish-skin-treat-burn-victims/ http://www.foxnews.com/travel/2017/02/07/annual-japanese-snow-art-festival-uses-real-frozen-fish-in-controversial-display.html Clay: So that is it. you have listen to a couple of Fish Nerds when you could have been fishing, Carrie : We’d like to thank our families for supporting us while we podcast, go on fishing Quests and do all sorts of silly things that NERDS do. If you would like to support Fish Nerds you can go to Patreon.com and search for Fish Nerds and help us crowd fund this podcast! CLAY: Special Thanks to Carrie Z of the Hunt FIsh travel podcast Carrie: And until next time, follow the code of the Fish Nerd: Spawn early and often; Clay: Avoid free lunches with strings attached; Carrie: swim against the current every chance you get.

Intro Guest read by Wachusett Reservoir Addicts I’m Carrie Z of the HuntFishTravel Podcast, and of the Adventure & Travel Podcast launching this summer! Clay: Anything is fair game and it's a good bet that after today’s show you’re going to want to fish more and talk less. This episode is brought to you by you! Our Patreon Supporters, our top tier supporter is Josh Lopes, Josh Lopes is an accountant and tax season is coming up. Josh also owns a vacation rental property next door to my house. If you want a great tax guy and are in Massachussetts give Josh a call http://www.lopestax.com/ you can find links and phone numbers at Fish Nerds.com If you want to support the Fish Nerds head over to Patreon.com/fishnerds we are asking fans to donate t dollar per episode Segment 1 Spearing Fish with Carrie Z (11 minutes) http://dnr.wi.gov/topic/fishing/sturgeon/sturgeonlakewinnebago.html Promo Outdoor Podcast Channel Segment 2 (10 Minutes) Rich Collins - Fly Fishing Minute www.thirstproductions.com Segment 3 (7 minutes) Purple Octopus Killing fish and time with Hugo https://www.facebook.com/groups/outdoorculinary/ Purple Octopus 1 octopus, beak and eyes removed 1 red cabbage, sliced so it’ll fit in a juicer Juice or puree one head of red cabbage. Place the octopus in a tupperware and cover with the cabbage juice. Place in fridge for 24 hours then remove and rinse. *At this point I vacuum sealed and cooked the octopus using the Sous Vide device but you could otherwise bring it to a boil and cook on medium heat in water for 20 minutes per pound. Sous Vide Method Preheat Sous Vide bath to 180 F Vacuum seal the octopus and cook in Sous Vide for four hours. At this point the octopus will be perfectly tender and ready to use in any recipe. I used my Searzall food torch to give it some color and a little charring Segment 4 Convincing Clay to Fly Fish Michael Frank www.franksflyarts.com Ken Edmonds of Georgia talks fly-fishing & Dave Whitlock Big thanks to Mystery Tackle box for supporting this episode, to get 5 dollars off your first order www.mysterytacklebox.com Unboxing Fish in the News http://www.pbs.org/newshour/rundown/brazilian-city-uses-tilapia-fish-skin-treat-burn-victims/ http://www.foxnews.com/travel/2017/02/07/annual-japanese-snow-art-festival-uses-real-frozen-fish-in-controversial-display.html Clay: So that is it. you have listen to a couple of Fish Nerds when you could have been fishing, Carrie : We’d like to thank our families for supporting us while we podcast, go on fishing Quests and do all sorts of silly things that NERDS do. If you would like to support Fish Nerds you can go to Patreon.com and search for Fish Nerds and help us crowd fund this podcast! CLAY: Special Thanks to Carrie Z of the Hunt FIsh travel podcast Carrie: And until next time, follow the code of the Fish Nerd: Spawn early and often; Clay: Avoid free lunches with strings attached; Carrie: swim against the current every chance you get.

For the 200th Episode of Cooking Issues Dave Arnold and the team celebrate in the studio with Prosecco and some gifts from the Underground Meats Collective. Dave discusses the best farmer’s markets in NYC, how to season stainless steel, and why horchata settles. We find out about a Japanese smoke detector that sprays you with wasabi oil and Dave tells us about how he nearly burnt down his house this morning with his DIY coffee roaster. Later on we take some listener questions about Searzall gasses and kegging cold brew with nitrous or CO2. This program was brought to you by MolecularRecipes.com. “I got a pickup truck, some land, and a labrador. I’m getting closer to the dream.” [19:45] “There are really only two tomatoes that I go to great lengths to get; Aunt Rubys’s German Greens and German Stripes” [12:00] “All ISI whippers are fine for hot liquids. The only difference is that the ones marketed for hot liquids are insulated which can actually be a detriment under certain circumstances.” [42:00] “For those of you who have not hung out with Sommeliers, don’t start. Sommeliers are hardcore.” [44:00] –Dave Arnold on Cooking Issues

Jason & Chris sit down this week to chat about Thanksgiving and Christmas foods, Pappy Van Winkle Whiskey, The Searzall, open kitchens, Korean short ribs, mayonnaise, and 5-10 bad jokes.

Dave and Nastassia return this week after a lecture at Harvard to discuss the best things Dave’s ever gotten out of a rotovap, as well as the best practices for cleaning one. They also take questions on the future of Searzall sales, liquid nitrogen ice cream, and egg-free cakes. Dave goes into detail on how to set up a bottle-style carbonation system. This program was brought to you by Wilma Jean. “For making seltzer, you need a high pressure regulator. The low pressure ones designed for beer won’t work. ” [19:00] “Eggs provide viscosity, protein, and holding structure to cakes” [35:00] “Methocel is one of the few hydrocolloids that sets as you heat it” [36:00] “A 180 liter doer of liquid nitrogen loses 1.25% of capacity per day” [49:00] –Dave Arnold on Cooking Issues

On this week’s pre-Thanksgiving episode of Cooking Issues, Dave Arnold, Nastassia Lopez, and Piper Kristensen talk about the upcoming Kickstarter for the Searzall! Tune into this episode to learn why every culinary nerd needs a Searzall in their kitchen, and how you can support their campaign. Tune in to hear about the successes of turning various nut milks into tofu-like substances. Learn how to make a Reese’s-like filling for a pecan pie! Find out if salt-rising bread has the potential to be a food safety hazard. Don’t miss this week’s edition for more on eggs, chevre, peanuts, and other “Cooking Issues”! This program has been brought to you by Hearst Ranch. “You can get tofu-like textures with any nut milk if you use the right processes.” [21:00] “In salt-rising bread, the rising is not due to a yeast, but your good buddy clostridium perfringens- which is not the best thing, especially if you’re a soldier because clostridium perfringens causes gangrene.” [38:45] — Dave Arnold on Cooking Issues

In this episode of Cooking Issues, Dave Arnold discusses some mocktail recipes that most closely mimic all aspects of alcoholic beverages (minus the intoxication). Later, he describes various DIY methods to make your own dry ice. Then, Dave talks about the upcoming Kickstarter campaign for his new product, the Searzall. Finally, he goes over what can cause an oil fire, how disastrous they can be, and how to avoid them. This program has been brought to you by Brooklyn Slate. “From a cooking standpoint, there is no question that a deep fryer is a good idea”. [43:10] — Dave Arnold on Cooking Issues