Cooking Issues

by Dave Arnold This Thanksgiving I cooked a Narragansett turkey from Heritage Foods.  I used the Bionic Turkey method, and it was the best damned turkey I’ve ever eaten — meatier and more turkey-tasting than its predecessors.  It was devoured so quickly that I didn’t get a picture of it.  It was moist and perfectly [...]

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Cooking Issues Radio will be live on the Heritage Radio Network tomorrow, Tuesday, November 30th from noon-12:45pm EST. We hope you’ve all recovered from Thanksgiving and have some new cooking issues for us to tackle. Call in live at 718-497-2128 or email your questions to Nastassia at: lopez.nastassia@gmail.com. We love our listeners! – The Cooking [...]

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by Dave Arnold Da Boid: I’m repeating last year’s technique for my 2010 bird –the bionic turkey method. You can read the four-part saga here: figuring out the parameters;  buying the bird; cooking the bird; and finishing the bird. This year I got a Narragansett bird from Heritage Foods USA. The Narragansett breed orginally hails [...]

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by Dave Arnold Welcome to my first video post, in which I’ll show you how to make  hand-pulled cotton candy (hereafter denoted as HPCC).  HPCC is made by stretching and folding cooked sugar while continuously dusting with powder to keep the strands from sticking together. Each time you fold the candy you double the number [...]

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Howdy readers, Cooking Issues Radio will be live on the Heritage Radio Network tomorrow, Tuesday, November 16th from noon-1pm EST. Call in all of your cooking issues live at 718-497-2128 or email questions to Nastassia at: lopez.nastassia@gmail.com. Thanks for listening, The Cooking Issues Team

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by Nastassia Lopez This October the Cooking Issues team has been zipping about doing demos and such instead of posting like we ought to. We thought we’d share some of the highlights through photos. Normal posting will resume shortly. We kicked off October with a demo for the New York Culinary Experience. We did some [...]

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Guten Tag!  Dave is currently in Germany, giving a lecture on the science of shaking/stirring at the Berlin Bar Show with our friend Eben Klemm.  We hate reruns just as much as the next guy, so Cooking Issues Radio will be recorded live tomorrow (Tuesday) from the land of wurst, lager and schnitzel during it’s regularly scheduled noon-1pm EST slot.  With the [...]

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by Dave Arnold When it comes to lime juice, freshest is best…right?  Not so fast! At Tales of the Cocktail one of my co-speakers, Death and Co super-star bartender Thomas Waugh, and I got into an argument about lime juice. He insisted that juice made with a machine –specifically the Sunkist Juicer: is inferior to [...]

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