In this episode of Cooking Issues, Dave and the skeleton have a discussion covering multiple food topics. The group discusses regional hot dog culture, casing preferences, topping standards (such as New York’s onion sauce), bun design, and service logistics.

Other topics include:

• Labeling and naming issues around cheeses like brie and mozzarella, including product authenticity and consumer perception.
• Buffalo milk cheese and comparisons with cow and sheep milk products.
• Technical breakdown of the milk-washed “Tea Time” cocktail, including casein interaction with polyphenols and vegan alternatives for emulsification and foam stability.
• Use of gum arabic and xanthan gum for emulsification in acidic environments, with a request for specific follow-up data to refine recommendations.

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Edward Po of Edward’s Aged Meats joins Dave Arnold and the crew to dive deep into the science, business, and flavor of dry-aged meats. They discuss aging protocols, goat and mutton flavor development, pork chop technique, and how Edward turns unwanted longhorn cattle into premium steak. Plus, the crew covers their favorite pasta shapes, dry-aging gear for home use, and the quirks of older meat flavor profiles.

• Edward breaks down the differences between bagged vs. open-air aging, and explains how mold and bacteria impact flavor.

• The team discusses the optimal dry-aging times for beef, pork, and goat—and how age, breed, and fat type influence texture and taste.

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

Dave and the crew welcome Ed Cornell, renowned pastry chef and co-owner of Café Tropical in Silver Lake, Los Angeles. Ed, formerly of DC-based Milk Cult, discusses his transition to LA, the evolution of Café Tropical as both a bakery and community hub, and his innovations in yeasted doughs and soft serve. The conversation ranges from donut techniques and soft-serve mechanics to mutual disdain for bad blueberry muffins and the surprising connection between carp bait and boba-making. The team also dives into Ed’s community outreach via Feed the Streets LA, his thoughts on donut fryers, and how he replicates French crullers at scale without compromising texture. Classic Cooking Issues tangents include pre-Raphaelite surgery photos, cake cone discourse, and donut reheating strategy.

Highlights:

• Ed Cornell explains how Café Tropical balances artisanal baking, ice cream production, and acting as a local community center with 12-step meetings and food relief programs.
• In-depth breakdown of donut production techniques, including choux-based crullers, soft-serve stabilization, and the challenges of maintaining quality in frozen fried pastries.

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