Dave’s back and right into the weeds: rebuilding the legendary Flaming Jägerdemo, why modern rotovapcontrollers finally saved bartenders’ wrists, and how to keep a Japanese-style whisky highball lively with a little poly-dextrose science. Along the way we detour through lifelong zucchini trauma(and the rare preparations that redeem it), eggplant lore, and the eternal martini question—stirred, shaken, or thrown.

Plus, Nastassia’s LA dinner parties just got tapped as Esquire’s Best—and yes, there was a fruit omakase.

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Chef Jeremy Fox joins Dave, John, Quinn, and Jackie Molecules for a rollicking Cooking Issues session that jumps from kitchen hacks to personal reflections. Fox, in New York fresh off the release of his new book On Meat, talks through the craft behind charcuterie, confit, scrapple, corned beef, merguez, and even buffalo deviled eggs.

Dave kicks things off with a story of wiping out on an oily UN-Week bike lane, before diving into Fox’s world: the terrine he made for his own wedding, the art of hoshigaki persimmons, why corned beef sometimes wins out over pastrami, and the surprising virtues of scrapple. Fox explains why he avoids crosshatching duck breast, how to keep confit submerged, and what it takes to crisp potato skins properly.

The conversation widens to food culture and kitchen life: Chengdu rabbit heads, the misery of warm lager, Belgian frites technique, kitchen safety horror stories, and the bittersweet reality of closing Birdie G’s. Along the way we get clever hacks (butter-knife weights for sous-vide rolls, parsley-green fat in terrine), a defense of warm scrapple with maple syrup, and Fox’s thoughts on larder staples that make weeknight cooking easier.

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In this episode of Cooking Issues, Dave and the crew dive into wide-ranging conversations spanning fruit obsessions, culinary technique, and the realities of running restaurants. The show kicks off with upcoming travel plans to Cologne for a Jägermeister demo, followed by a spirited debate about melon varieties, including the Bonnie melon and the elusive true cantaloupe.

Other topics include:

• Excitement (and confusion) around the new Spinal Tap sequel, with cucumber-related deep cuts.
• Basil and mint gelato experiments using a Ninja machine versus traditional blanching, and the tradeoffs between flavor brightness and oxidation.
• A lively roundtable on early warning signs for failing restaurants—menu overhauls, partner conflicts, front vs. back of house struggles, and the burnout of opening staff.
• Social media’s role in modern food success stories, from French dip lines in NYC to the “must be nice” mentality in kitchens.
• Listener questions on dry-aging pork, carbonation system design, calcium treatments for vegetables, and substitutes for elusive yuzu juice.

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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.

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

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

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.

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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.

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Peter Kim returns to Cooking Issues to discuss his new book Instant Ramen Kitchen and immersive food venture Infinite Table. In an episode that zigzags from molè rituals in Oaxaca to the atrocities of airplane omelets, Peter joins Dave and the crew for a marathon of food philosophy, gadget nostalgia, and weaponized pronunciation.

• Mole and Memory – Peter recounts filming with Karina Santiago in Oaxaca, capturing her mole negro process in 360° video, and recreating the experience for guests at Infinite Table with emotional results and no psilocybin.

• Ramen Realism – From detailed tasting notes on Top Ramen vs. Sapporo Ichiban to riff recipes like carbonara-ish cheese bombs and bacon chashu pinwheels, Peter makes the case for instant noodles as both everyday staple and creative canvas.

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