by Cooking Issues
The new home for Dave Arnold's weekly show "Cooking Issues", where he tackles listener questions on anything food and cooking related.<hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
Language
🇺🇲
Publishing Since
5/17/2021
Email Addresses
1 available
Phone Numbers
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April 26, 2025
Host Dave Arnold and the crew explore centrifuge butter creations, celebrity chef behavior, dining etiquette, Paris food recommendations, and culinary nomenclature in a wide-ranging discussion.
April 23, 2025
Chef Dave Arnold and team explore cooking experiments, ingredient terminology, and kitchen disasters, discussing emulsions, water buffalo, and childhood food hacks in this episode.
April 15, 2025
<p>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.</p><br><p>• <strong>From Brussels Waffles to Michelin Plates</strong> – 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.</p><br><p>• <strong>Frites, Mayo, and Carbonade</strong> – 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.</p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
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