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 […]
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 […]
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 […]
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 […]
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, […]
