Cooking Issues

by Dave Arnold.
At this year’s Tales of the Cocktail, Eben Klemm, beverage director for BR Guests restaurants and the author of The Cocktail Primer: All You Need to Know to Make the Perfect Drink; Thomas Waugh, bartender extraordinaire at Death & Co; and I did a seminar called The Science of Stirring –a follow-up to [...]

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by Nastassia Lopez
A quick update on what’s happening around the lab (and apologies for the dearth of posts) –
Dave is currently putting the finishing touches on his Cocktail Stirring piece.
Interns have been crisping up beaver tails, playing with minerals, and working on new infusion techniques.
The New Yorker’s Michael Schulman talked to Dave last week about the recent egg recalls and [...]

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Cooking Issues will be broadcasting live on the Heritage Radio Network tomorrow (Tuesday) from noon to 12:45 EST.  No special guests; just Dave answering all of your cooking issues via phone and/or email.
Give him a call at the Heritage studio at 718-497-2128 or email Nastassia at lopez.nastassia@gmail.com and we’ll answer as many questions as we can.
Thanks [...]

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by Nastassia Lopez
Cooking Issues will be live on the Heritage Radio Network tomorrow (Tuesday) from 12pm-12:45pm EST with special guest, and good friend, Jeffrey Steingarten. Steingarten has been the food critic for Vogue Magazine since 1989, is the author of several must-read books on food and eating, and sits at the judges table on the Food Network’s Iron Chef.
Dave and Jeffrey [...]

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by Dave Arnold
Czimer’s Meats, outside of Chicago, specializes in hard to find meats.  We ordered up some beaver,  yak, a whole raccoon, some bear, and a lion steak. Lion?
It is illegal in the US to sell wild hunted game, so how does Czimer’s get these meats? Some of Czimer’s meats, like Yak, are farmed.  In [...]

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By Dave Arnold
You can infuse flavors into liquor (and water based things, too) almost instantly with nothing more than an iSi Cream Whipper . You can use seeds, herbs, spiced, fruits, cocoa nibs, etc. Here’s how:
Put room-temperature booze into the cream whipper. Add herbs, seeds, whatever. Close the whipper and charge it with nitrous oxide [...]

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Cooking Issues Radio will be live on the Heritage Radio Network this Tuesday from 12pm-12:45pm EST, so please call in with questions (and win some bacon while you’re at it!): 718-496-2128.
If you can’t call in, email Nastassia at lopez.nastassia@gmail.com and we’ll try to answer as many as we can.
Thanks for listening and please be sure [...]

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by Nastassia Lopez
This week’s Cooking Issues radio show will broadcast live tomorrow, Monday, from noon-12:45pm EST instead of our usual Tuesday (Itunes link here). We’ll be welcoming special guest Dave Wondrich – spirits and cocktail editor for Esquire magazine, author of many books including Imbibe, and undisputed authority on booze. Maybe we’ll hear a bit [...]

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by Dave Arnold and Nils Noren
From Dave:
Michael Batterberry was a giant in the food world for over forty years. Long before we Americans were interested in what chefs were up to, Michael dedicated himself to improving the stature of that profession here.  Along with his wife Ariane, he founded Food and Wine Magazine, Food Arts [...]

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by Dave Arnold

You need to grind a small amount of spices and your mortar and pestle isn’t handy. You don’t want to clean out your pepper-mill. What are you going to do?  Those damn coffee/spice grinders do a crappy job on small quantities.  The spices just sit there under the blades.  You have to shake [...]

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