No Tangent Tuesday: Centrifuge Butter Creations & More

Cooking Issues with Dave Arnold

#Food #Arts #Cooking Issues

30:55

A secret field that summons lightning. A massive spiral that disappears into a salt lake. A celestial observatory carved into a volcano. Meet the wild—and sometimes explosive—world of land art, where artists craft masterpieces with dynamite and bulldozers. In our Season 2 premiere, guest Dylan Thuras, cofounder of Atlas Obscura, takes us off road and into the minds of the artists who literally reshaped parts of the Southwest. These works aren’t meant to be easy to reach—or to explain—but they just might change how you see the world. Land art you’ll visit in this episode: - Double Negative and City by Michael Heizer (Garden Valley, Nevada) - Spiral Jetty by Robert Smithson (Great Salt Lake, Utah) - Sun Tunnels by Nancy Holt (Great Basin Desert, Utah) - Lightning Field by Walter De Maria (Catron County, New Mexico) - Roden Crater by James Turrell (Painted Desert, Arizona) Via Podcast is a production of AAA Mountain West Group.…

15 days ago 59:57

MP3•Episode home

On this episode of Cooking Issues, the crew reunites for a wide-ranging, hilariously chaotic discussion that moves from Coachella cuisine to centrifuge-based butter experiments, press duck, and Ricardo Montalbán’s chest. Dave is joined by John, Joe, Quinn, Jack, and Nastassia for musings on celebrity behavior, culinary nomenclature, and obscure French cheeses—all with a healthy dose of sarcasm and science.

• Celebrity Chef Ego and Dining Etiquette – The group discusses how fame distorts behavior, including chefs and musicians, and the joy of witnessing celebrities treat restaurant staff with kindness—plus a few namedrops of not-so-gracious guests.

• Naming the Centrifuge Butter Creation – Quinn recaps his Instagram poll on what to call the high-fat cream spun in a centrifuge. Ideas like “Heavy G,” “Astro Butter,” and “Roto Butter” are floated—and mostly rejected by Dave, who wants a name that doesn’t mislead consumers into thinking it’s traditional butter.

• Paris Food and Shopping Recommendations – The episode wraps with a deep dive into Paris: cheese shops (Barthélemy, La Coop), restaurants (Tour d’Argent’s pressed duck, Chez L’Ami Jean, Le Repaire de Cartouche), and kitchenware store Dehillerin. Plus, Dave warns against raw mussels on Parisian seafood platters—twice burned, forever cautious.

• Bonus Tangents – Includes musings on ambergris, legal cheese presses, and why Dave never wants to pluck a bird again. Also: why “Pepe Le Pew” absolutely should be canceled.

Hosted on Acast. See acast.com/privacy for more information.

181 episodes

Cooking Issues with Dave Arnold

No Tangent Tuesday: Centrifuge Butter Creations & More

Cooking Issues with Dave Arnold

42 subscribers

published 15 days ago

MP3•Episode home

• Bonus Tangents – Includes musings on ambergris, legal cheese presses, and why Dave never wants to pluck a bird again. Also: why “Pepe Le Pew” absolutely should be canceled.

Hosted on Acast. See acast.com/privacy for more information.

181 episodes

#Food #Arts #Cooking Issues

All episodes

Cooking Issues with Dave Arnold

1
No Tangent Tuesday: Fine Dining Regrets, Milk Hacks, and the Ghost of WD~50 1:00:07

8 hours ago1:00:07

1:00:07

This week on Cooking Issues, the crew goes deep on unforgettable meals, kitchen gadgetry, and the enduring legacy of experimental cooking. Dave revisits the lessons of the "molecular gastronomy" era and breaks down his latest cream syrup experiments, while the team debates service etiquette, restaurant value, and the emotional weight of food memories. Plus: anesthetizing crabs, carbonating cocktails without a freezer, and why it might be time to resurrect original soy-based Worcestershire. • Highs and Lows of Dining Culture – Michelin stars, pajama dress codes, and the eternal question of whether anyone actually wants their dish described at the table. • Kitchen Workarounds and Technical Deep Dives – Clove oil protocols for humane shellfish prep, DIY cold plates for carbonation, and what Dave regrets calling “milk washing.” Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
No Tangent Tuesday: The Landlord Depot of Trash Appliances 59:51

6 days ago59:51

59:51

On this episode of Cooking Issues, Dave and the crew reconnect for a sprawling, high-energy session that ranges from centrifuge butter failures to 24-hour pumpernickel experiments, with diversions into the nightmare of strawberry seeds, giant pretzels, and the strangest tips ever left in bars and restaurants. Along the way: raspberry beret brainworms, peeling strawberry heresy, and why changing your water filter matters more than you think. • Centrifuge Butter Problems and Strawberry Seed Disgust – Quinn’s stalled butter dehydration project leads to a deep dive into centrifugal puréeing, why strawberry seeds ruin everything, and a passionate argument about why peeling strawberries is a crime against food. • Westphalian Pumpernickel and Giant Pretzels – Dave details his attempt at real Westphalian pumpernickel—pure rye, 24 hours of low-temperature steam baking, and 48 hours of aging—plus recommendations for Pennsylvania butter pretzels, massive local potato chips, and surviving blistered hands from slicing bricks of bread. • The Craziest Tips Ever Received – The crew shares the most bizarre tips they’ve encountered, from stacks of $2 bills to fortune cookie fortunes to a memorable crack rock offering—plus a rant about Bible-verse tippers and the fine line between generosity and insult. Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
No Tangent Tuesday: Centrifuge Butter Creations & More 59:57

15 days ago59:57

59:57

On this episode of Cooking Issues , the crew reunites for a wide-ranging, hilariously chaotic discussion that moves from Coachella cuisine to centrifuge-based butter experiments, press duck, and Ricardo Montalbán’s chest. Dave is joined by John, Joe, Quinn, Jack, and Nastassia for musings on celebrity behavior, culinary nomenclature, and obscure French cheeses—all with a healthy dose of sarcasm and science. • Celebrity Chef Ego and Dining Etiquette – The group discusses how fame distorts behavior, including chefs and musicians, and the joy of witnessing celebrities treat restaurant staff with kindness—plus a few namedrops of not-so-gracious guests. • Naming the Centrifuge Butter Creation – Quinn recaps his Instagram poll on what to call the high-fat cream spun in a centrifuge. Ideas like “Heavy G,” “Astro Butter,” and “Roto Butter” are floated—and mostly rejected by Dave, who wants a name that doesn’t mislead consumers into thinking it’s traditional butter. • Paris Food and Shopping Recommendations – The episode wraps with a deep dive into Paris: cheese shops (Barthélemy, La Coop), restaurants (Tour d’Argent’s pressed duck, Chez L’Ami Jean, Le Repaire de Cartouche), and kitchenware store Dehillerin. Plus, Dave warns against raw mussels on Parisian seafood platters—twice burned, forever cautious. • Bonus Tangents – Includes musings on ambergris, legal cheese presses, and why Dave never wants to pluck a bird again. Also: why “Pepe Le Pew” absolutely should be canceled. Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
No Tangent Tuesday: A Tale of Bread and Butter 59:47

18 days ago59:47

59:47

Dave and the team go guest-free for a No Tangent Tuesday that turns into a full-on tangent marathon. From musical instruments to experimental butter alternatives and water buffalo burgers, the crew dives deep into cooking experiments, ingredient terminology, and personal kitchen disasters. As always, the show blends humor, curiosity, and a fair share of chaos. • Anti-Butter & the Philosophy of Naming – Quinn shares his centrifuge-based “hyper cream” experiment, prompting a spirited discussion about emulsions, accurate naming conventions in cooking, and whether terminology shapes perception and understanding. • Water Buffalo, Focaccia, and Crotchless Pants – A deep dive into dry-aging local water buffalo, the challenges of focaccia dough structure, and Dave’s bike-seat-induced wardrobe malfunction all spiral into reflections on margarine, genetics, and salt substitutes. • From Tailored Pork Roll to Chef Boyardee – The crew waxes nostalgic about childhood food hacks, underrated meats like Taylor Pork Roll, and the pitfalls of using imperial measurements, pinches, and cups in recipe writing. Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
Belgian Bonanza with chef Michaël Vrijmoed 1:01:13

26 days ago1:01:13

1:01:13

Dave welcomes Belgian chef Michaël Vrijmoed of Restaurant Vrijmoed in Ghent for a conversation about seasonal cooking, ingredient precision, and the evolving world of fine dining. Alongside the regular crew, the episode moves from personal diet challenges to deep dives on fries, caviar, and the philosophy of hospitality. • From Brussels Waffles to Michelin Plates – Jean recounts dining at three two-star restaurants, including Vrijmoed, highlighting standout dishes like crayfish mousse with caviar and crispy veal sweetbreads with black truffle. Michaël explains his approach to refined vegetable-focused plates and balanced tasting menus. • Frites, Mayo, and Carbonade – A spirited debate on ideal fry size (10–12mm preferred), oil technique, and the superiority of mayo unfolds. Michaël outlines his two-step method and defends Belgium’s fry traditions, while Dave proposes U.S. carbonade fries and laments America’s sugary sauces. Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
No Tangent Tuesday: Frozen Food and Wisdom Teeth 1:00:42

5 weeks ago1:00:42

1:00:42

Dave chats with Nastassia, Quinn and Jack for a classic No Tangent Tuesday. From wisdom teeth and frozen vegetables to guanciale curing and the merits of multiple centrifuges, the crew bounces between home cooking habits and deep technical dives. • Quick Dinners and Frozen Food Quality – Nastassia shares her weeknight meal of pre-seasoned Whole Foods chicken breast, frozen broccoli, and pre-cooked rice. Dave explores the merits of frozen vegetables and the shelf-stable rice market. Peas and corn are praised; frozen Brussels sprouts are dismissed. Dave discusses his chicken saltimbocca technique and the ups and downs of using essential oils in cooking. • DIY Guanciale and Curing Techniques – Quinn details a home-cured guanciale project using sage essential oil. Dave critiques the use of essential oils due to limited flavor diffusion in fat and questions whether the result matches the flavor of fresh herbs. The discussion expands into dry vs. wet styles of guanciale, optimal moisture loss, and terminology (e.g., “unctuous”). • Frozen Fruit and At-Home Pizza – The crew discusses best uses for frozen fruit and Quinn describes a weekend pizza session using a gas-fired Ooni oven and homemade guanciale. • Why Dave Avoids Homemade Cocktails and Pizza – Dave explains why he no longer makes cocktails or pizza at home, preferring to enjoy professional results (e.g., Wiley Dufresne’s pizza spot). He still enjoys home cooking for non-work-related food, like chicken pot pie. • Spinzall Centrifuge Sale – Dave announces a temporary price drop on the Spinzall 2.0 centrifuge due to warehouse clearance. He explains the advantages of multiple small centrifuges versus one large industrial model, citing reliability, flexibility, and clarification performance. He also clarifies the technical differences between various centrifuge types (swinging bucket vs. fixed angle). • Cane vs. Beet Sugar – In response to a listener question, Dave breaks down the minor but real differences between cane and beet sugar, including pH levels, crystallization behavior, and potential impacts on jelling and caramelization. Taste tests suggest differences are detectable when dry but vanish in solution. • Goat Cream and Centrifuge Separation – Dave explores whether a Spinzall can separate cream from goat milk. He notes goat milk has smaller fat globules that make it naturally homogenized and explains how traditional cream separators work using spinning disks. He suggests testing the top fat layer from Spinzall output for reconstitution into cream. • Durum Wheat and Semolina – Mike C writes in about baking with coarsely ground semolina. Dave and Quinn explain distinctions between semolina and fine durum flour (semola rimacinata), touching on hydration needs and flour properties. • Clarification on Nitrogen Use in Cocktails – Dave stresses clear terminology when discussing nitrogen (N₂) versus nitrous oxide (N₂O). He warns against confusion when referring to “nitro” cocktails, noting that nitrogen creates microfoam textures while nitrous is used for rapid infusion. Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
No Tangent Tuesday: Don't Waste That Helium 1:01:10

6 weeks ago1:01:10

1:01:10

Dave is solo in studio for a skeleton crew edition of No Tangent Tuesday. Topics Covered: • Grana Padano vs. Parmigiano-Reggiano – Is Grana just a weaker Parmesan, or does it deserve its own place in cooking? Dave breaks down the real distinctions between these cheeses, how aging, terroir, and the Italian cheese consortiums impact flavor, and when you can (or can’t) swap one for the other. • Can You Recreate Pizzeria Cheese Texture at Home? – A listener wants to mimic the fine, slightly clumpy grated cheese found in pizza shop shakers. Dave and Quinn dissect industrial processes, moisture control, grating methods, and how additives like maltodextrin or milk powder might help — plus why Wiley Dufresne probably already has a working prototype. • Clarifying Fresh Ginger Juice Without Magnesium Carbonate – Dave details how to clarify ginger-turmeric-galangal juice (a.k.a. “zing”) using Pectinex and citric acid, and shares the full recipe spec for the Firefly Mule served at Double Chicken Please. • Pre-Theater Food Strategy – What’s the best way to eat before a show when timing is tight? From halal carts to hand rolls, the crew dissects good and bad pre-event meals, with bonus recommendations for fast, reliable options in both NYC and LA. • Cheese Powder, Moisture Content, and Anti-Caking Agents – More on shaker cheese: Dave outlines the likely industrial approach (not freeze-dried powder, but low-moisture cheese + blending and drying aids) and proposes a homebrew version for kitchen experimenters. • Shoutout: Utica Grind Red Pepper – A caller recommends a regional crushed red pepper blend that delivers on texture and coverage. All that and more, this week on Cooking Issues . Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
No Tangent Tuesday: The Hammer Bot 1:00:12

7 weeks ago1:00:12

1:00:12

Dave Arnold and the team discuss a range of topics, including the challenges of working with rabbit, scaling ice cream production, and how nixtamalization affects fried foods . Topics Covered: • Rabbit Katsu and Japanese Curry – Quinn prepares a full rabbit, using the legs for braising, the bones for stock, and the loins for katsu. The discussion covers butchering techniques and optimizing texture in breaded rabbit cutlets . • Ice Cream Meltdown – A listener asks about how to adjust gelato formulations for commercial machines and whether tempered ice cream melts faster than traditional scooped ice cream. • Nixtamalization in Frying – Dave explains how calcium hydroxide (slaked lime) affects starch and protein structure in batters and whether it leads to a crispier final product . • Gluten and Bread Structure – A comparison of soft flour with added gluten versus naturally high-protein flour , examining whether one can substitute for the other in bread-making. • Cold-Smoked Ham Preparation – The best methods for heating and serving a smoked ham , including steam ovens, slow heating techniques, and traditional methods like boiling in a lard can. • AI in Dating Apps – Nastassia shares her experience of responding to messages like an AI bot , and the group discusses whether automated conversation styles affect dating success. All that and more, this week on Cooking Issues . Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
Professor Douglas Goff on Ice Cream Science and the Evolution of Frozen Desserts 1:03:46

8 weeks ago1:03:46

1:03:46

This week on Cooking Issues , Dave Arnold welcomes Professor Douglas Goff, one of the world’s leading ice cream scientists and Professor Emeritus at the University of Guelph. They discuss the science behind smooth texture, how to recreate Haagen-Dazs vanilla at home, and the hidden factors that determine how ice cream melts. Other key topics: • The Ice Cream Book That Defines the Industry – Goff discusses the upcoming 8th edition of the seminal Ice Cream textbook, a publication that’s shaped the frozen dessert world since 1966. • Soft Serve Machines and Their Dirty Secret – Why cleaning is the Achilles’ heel of soft serve, and what really happens inside fast-food soft serve machines. • Lactose and the Mystery of Sandiness – Quinn loves adding extra lactose to his gelatos, but why doesn’t it crystallize? Goff explains why large manufacturers have to fight against sandy textures. • Low Overrun vs. High Overrun Soft Serve – Does less air make for better ice cream? Goff weighs in on why dense ice creams like Haagen-Dazs work—but soft serve benefits from a little extra air. • The Problem with Freezing Ice Cream Without Churning – Is there a way to create smooth, scoopable ice cream without a machine? Goff breaks down why static freezing results in unpleasant ice crystal growth and why nucleating agents are the missing piece. • Breyer’s Old Formula vs. New Formula – Once known for its pure ingredients, Breyer’s ice cream had a unique dryness when left in the freezer too long. Goff explains why, and what changed when they started stabilizing their mix. • Trends in Ice Cream for 2025 – From international flavors (think ube and kulfi) to local, small-batch innovations, Goff talks about where the frozen dessert industry is heading. Plus, Dave builds a DIY 220V countertop fryer, experiments with a homemade ducted ventilation hood, and unveils a wheat bran granola that might just be the next great ice cream topping. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
Chef Sean Gray of Sergeantsville Inn 1:04:57

9 weeks ago1:04:57

1:04:57

This week on Cooking Issues , Dave Arnold sits down with Sean Gray (formerly of Momofuku Ko, now at Sergeantsville Inn ) for a deep dive into fried chicken innovation, modernizing historic kitchens, and the art of dried herbs . Other key topics: • Cold vs. Hot Fried Chicken – Sean and Dave revisit the legendary cold fried chicken technique from Ko , but how does it compare to the hot version at Sergeantsville Inn ? • How to Get the Best Crunch – From beer-based batter to the science of multiple fry cycles, Sean and Dave dissect what makes for peak fried chicken. • Garlic Press Redemption Arc – Dave goes on a tirade against the anti-garlic press movement , arguing for its culinary comeback. • Razor Clams – Sean and Dave discuss the challenges of purging razor clams and their favorite high-heat cooking methods. • The Magic of Dried Herbs – Sean explains why he often prefers dried herbs over fresh in restaurant cooking and how he makes his own. • Cooking in an 18th Century Inn – Sean talks about adapting to quirky old spaces , small-town food culture, and why tractors rolling by the window add to the charm. Plus, Dave rants about overpriced butter, explains why most home kitchen hoods are ineffective for serious cooking, and plans an underground truffle duel to settle the East vs. West Coast uni debate. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
Osayi Endolyn on Food, Storytelling, and the Chaos of the Restaurant Back Office 1:02:38

10 weeks ago1:02:38

1:02:38

This week on Cooking Issues , Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on The Rise with Marcus Samuelsson and Black Power Kitchen with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth. Other key topics: • The Salisbury Steak Deep Dive – Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury’s 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food. • Restaurant Back-of-House Horror – Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace. • The Art of Book Collaborations – From managing big personalities to balancing creative control, Osayi discusses what it’s like to shape the voice of culinary icons while making sure her own perspective stays intact. • Popcorn Science – The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn. • The Wisdom of Indigenous Food Systems – Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters. • Tamale Fights – Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff. • Coming Soon: Kwéyòl / Creole – Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora. Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn’t what it used to be. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
KojiCon with Rich Shih and Jennifer Rothman 1:00:16

11 weeks ago1:00:16

1:00:16

This week on Cooking Issues , Dave Arnold is joined by Rich Shih ( Koji Alchemy ) and Jennifer Rothman ( Yellow Farmhouse ). The crew dives deep into KojiCon 2025 , the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expect, from global experts sharing techniques to the vibrant Discord community exchanging ideas. Other key topics: • Fish Aging with Mold – Dave unpacks the Papa Shell YouTube videos and the use of Mucor flavus for dry-aging fish, questioning technique, contamination risks, and whether it’s all just a long play for funky seafood. • Meat-Shaped Stone Obsession – The Taipei National Museum ’s famous Tong Po pork-shaped rock sparks a wild discussion on turning art into food, recursive meat shaping, and a potential Instagram project that may never happen. • Avocado Sorbet Trials – Quinn spins a Ninja Creami batch and debates if adding buckwheat honey would be culinary brilliance or a disaster in the making. • Plastic Wrap Deep Dive – Dave lays out the case against PVC-based cling film, explains why commercial kitchens still swear by it, and asks the ultimate question: Where’s the industrial-sized polyethylene wrap? • Rodent Tasting Notes – From capybara to nutria to the theoretical culinary potential of vole, the crew debates which critters are underrated on the dining table. • Koji in Home Ec? – Jennifer shares insights from Yellow Farmhouse ’s work in food education, shifting high school curriculums from standard home economics (or Family and Consumer Sciences ) to a deeper understanding of the food system. Plus, Dave rants about poorly executed microbiology in YouTube cooking experiments, breaks down the risks of flavor scalping, and issues a passionate plea for visiting museums while traveling—because yes , the Taipei National Museum is worth skipping a meal for. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
No Eggs, No Tangents 1:01:24

12 weeks ago1:01:24

1:01:24

This week on Cooking Issues , Dave Arnold and the crew discuss the ongoing egg shortage , rising prices, and how it’s affecting both consumers and businesses. On the cocktail front, Dave breaks down the egg white cocktail debate —whether shaking before or after dilution creates the best texture. He also discusses clarifying ginger and galangal in non-alcoholic drinks , confirming that full clarification removes their signature burn. Other key topics: • LA Pop-Up at Night on Earth – A recap of the drinks served and the custom Spinsall rotor necklace. • Beef Heart Preparation – Methods for tartare and searing. • KFC’s Secret Recipe – Insights into the history of pressure fryers and spice blends. • Crescent Duck Farm Avian Flu Crisis – A mass culling that could impact poultry prices. • Skate Wings vs. Scallops – Addressing the myth and best cooking techniques. • Belgian Fries – Why they outperform American fries. Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
Korean Rice Wine & Fermentation with Hana Makgeolli 1:00:36

14 weeks ago1:00:36

1:00:36

Today on Cooking Issues , Dave chats with Alice Jun and John Lim of Hana Makgeolli about the art of Korean rice wine, traditional fermentation techniques, and the role of nuruk. Plus, the team dives into NYC’s food scene, butter beans, and listener questions on brewing, koji, and fermentation fails. Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

1
(More) CLASSICS IN THE FIELD with Matt Sartwell 1:01:41

15 weeks ago1:01:41