Cooking Issues with Dave Arnold

• No Tangent Tuesday: Pressure-Cooked Pumpernickel, Patty Melts, and Hot Cocktail Tactics

  Dave Arnold, with Jean and Joe Hazen, runs a tight, New-York-only, “No Tangent” session—clearing the inbox and dropping hard technique. Dave details a successful Westphalian pumpernickel shortcut (from ~2+ days to a single shift) using controlled enzyme rest and pressure-cooking in wide-mouth pint jars. From there the crew debates the only correct patty-melt bread (rye), cheese choice (Swiss vs. American), and why English muffins punch above their weight. They hit chutney’s disappearance from American fridges, flatfish eye migration (confirmed), and the axolotl-as-food oddity. Listener questions cover freeze-dried fruit ice cream, pairing cocktails on prix fixe menus, induction with 5-ply pans, espresso-tonic nucleation, lactic-acid math for brewers, hot cocktail service, yuzu preservation, brand-specificity in recipes, flour tweaks for pizza, and carbonated dairy constraints. Quick shoutouts land on Manhattan Special, myrrh and schisandra infusions, and next week’s guest, Joshua McFadden. Hosted on Acast. See acast.com/privacy for more information.

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• From Quebec to Philly: Chef Alex Kemp on Fries, Stocks, and Spice Bags

  Dave is joined in studio by chef Alex Kemp, a Quebec-born, Philly-based chef and co-owner of multiple neighborhood restaurants, for a wide-ranging hang about food, restaurants, and questionable late-night decisions. Alex talks about growing up between French and English Canada, separatist grandparents, and how he and his wife juggle two restaurants, a third on the way, and a nine-and-a-half-month-old.The crew ranks fried foods (why french fries and perfect fried chicken rule, and why tempura and hand-pulled noodles might be overrated), gets specific about schnitzel, fish and chips, fried okra, shrimp, and ketchup loyalty, and admits that Heinz is untouchable. They detour into hot dogs, pears as the heartbreak fruit, heritage apples, apple butter, and Pennsylvania Dutch cooking.A caller from Dublin asks about lobster bisque: how long to cook shells, why over-extraction goes chalky, fortifying stocks in short passes, using gelatin, and whether enzymes like chitinase are worth the trouble. Dublin also brings “spice bags” and proper Guinness into the conversation. Jack checks in with a North Korean restaurant story and the table debates whale, monkey, and one-and-done Guinness's.Dave and Alex close on old-school French technique, why real seasonal menus are a logistical nightmare, and the pleasure and pain of running truly market-driven neighborhood restaurants. Hosted on Acast. See acast.com/privacy for more information.

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• Dave Wondrich on the Art and History of Drinking

  This week on Cooking Issues, Dave Arnold welcomes cocktail historian and author David Wondrich to celebrate his new release, The Comic Book History of the Cocktail. From 19th-century juleps to modern mixology, Wondrich and Arnold trace how drinking culture evolved — and occasionally went off the rails. They revisit the lost luxury of real peach brandy, debate the right way to build a punch, and trade barroom war stories about the revival of the craft-cocktail movement. Along the way, the crew talks Jim Croce lyrics, over-engineered drinks, and what happens when architects and bartenders both depend on Amazon. Hosted on Acast. See acast.com/privacy for more information.

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• Diane Kochilas on Modern Greek Food

  Dave is joined in studio by chef, author, and TV host Diane Kochilas (My Greek Table on PBS) to talk about her new book, “Food Stories, Love, Athens: A Cookbook,” and to dismantle a bunch of lazy assumptions about Greek cooking.They get into the real Athens food scene right now: young chefs, post-crisis reinvention, and why the city doesn’t cook like some stuck-in-time postcard. Diane explains how Athens food culture evolved from 1970s “bourgeois cuisine” and French-influenced bechamel to the current wave of creative, ingredient-driven cooking — and why some of the old-school dishes still absolutely slap. Hosted on Acast. See acast.com/privacy for more information.

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• No Tangent Monday

  Dave, Jack, Nastassia, Quinn, Joe, and a caller turn “no-tangent Monday” into a focused run of kitchen opinions and practical technique. Jack recaps China trip eats and questions the culinary payoff of hot pot vs. the social vibe. The crew debates DIY dining (fondue, hot pot), ordering strategy, and server trust, with classic Luger/Rao’s anecdotes. Quinn’s Canadian Thanksgiving menu features turkey mole and sparks a deep dive on flour-tortilla mechanics (Sonoran/White vs. soft wheat; protein, hydration, chew).A listener calls in with a home-martini problem: freezer gin, dilution on ice vs. stirred, chilling limits, and a batching tip (stir to proper dilution, bottle with air excluded, quick-freeze before service). Lab corner hits common pain points: rotovap foam control (vacuum “kill” venting, boil-over sensors, frit/Scotch-Brite in the vapor path, bump traps), water-core apples (why it happens, flavor/storage tradeoffs), stabilizing lacto hot sauces (xanthan ≈0.25%), and walnut-butter astringency from skins (use dairy applications to blunt tannins; next time, skin the nuts). Practical notes include how to pack Scotch bonnets for travel (dry, ventilated, non-refrigerated short-term is fine), freeze-dried berries in ice cream (account for sugar/solids), and a quick cameo of Dave’s Jäger spritz spec. Carbonated-dairy troubleshooting is queued for next week. Hosted on Acast. See acast.com/privacy for more information.

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