Cooking Issues with Dave Arnold cover art

Cooking Issues with Dave Arnold

Cooking Issues with Dave Arnold

By: Cooking Issues
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About this listen

 The new home for Dave Arnold's weekly show "Cooking Issues", where he tackles listener questions on anything food and cooking related.

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

Cooking Issues Art Cooking Food & Wine
Episodes
  • All Tangent Tuesday: Just Say No to Food Mills

    All Tangent Tuesday: Just Say No to Food Mills
    Dec 19 2025

    Tune in for an all-tangent episode that's all over the map.


    Dave reports on a Copenhagen-inspired Danish pork sandwich project (crispy skin, red cabbage, remoulade, cucumber salad) plus pretzel-style brioche buns. Then it’s rapid-fire listener Q&A: Fernet ice cream without wrecking the freeze (boil off alcohol), why venison oxidizes when sliced, brining curve calculators, popping sorghum, and a quick hit of Dave’s vegan foamer ratios—before the crew closes out with a full-on rant about food mills.

    Hosted on Acast. See acast.com/privacy for more information.
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    1 hr and 1 min
  • Olive Oil, Saffron Gelato & The Great Ginkgo Takeover — w/ Nick Coleman & Ariel Johnson

    Olive Oil, Saffron Gelato & The Great Ginkgo Takeover — w/ Nick Coleman & Ariel Johnson
    Dec 13 2025

    Dave is back with a packed studio and longtime friend of the show Nick Coleman — olive oil educator, sensory expert, and musician behind HGH — fresh off a trip to Greece teaching at the International Olive Oil Network. They go deep on how to detect defects in olive oil by smell alone, why fruité noir works when done intentionally, olive fly maggots, pruning for quality fruit, and why every producing country swears theirs is the best.


    Noma scientist and author Ariel Johnson joins mid-show, jumping straight into flavor chemistry: why plum frozen yogurt tastes like strawberries, how to reverse-engineer hogo for non-alcoholic tiki drinks, sulfur compounds in durian, chlorophyll behavior in green herb oils, and more. Saffron custard gelato, carotenoids, pressure-cooking aromatics, British potatoes — nothing is safe.


    The crew also spirals into glorious tangents:


    • DIY Danish pork roast & the perfect crackling sandwich

    • Street food logic — what should be eaten on the move

    • The underrated beauty (and stink) of ginkgo trees

    • Why wrapping potatoes in foil ruins them

    • Delivery fries, baguette sandwiches, and sidewalk etiquette rage

    • VR garbage, museum exhibits, waiting for Godot w/ Keanu & Alex Winter


    Plus olive oil tasting in-studio, Patreon callers, and a preview of upcoming episodes — including Kevin from Noma returning soon.

    Hosted on Acast. See acast.com/privacy for more information.
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    1 hr
  • From Food Trucks to Footwear: Daniel Shemtob on Lime Truck and SNIBBS

    From Food Trucks to Footwear: Daniel Shemtob on Lime Truck and SNIBBS
    Dec 5 2025
    Dave is joined by chef, food truck lifer, yakitori operator, and SNIBBS co-founder Daniel Shemtob for a run through hearts, food trucks, and what actually keeps you upright on a greasy kitchen floor. They start with skewers and offal: chicken hearts vs duck and beef heart, a Korean beef-heart “Heart & Soul” taco, tortilla engineering, and why overstuffed tacos are a design flaw. From there it’s boiled peanuts, peanut butter nerdery, uncooked cranberry “relish” with horseradish, Thanksgiving recaps from LA, Milwaukee, and beyond, plus British Columbia saffron versus Iranian saffron and how Persian techniques layer saffron, rosewater, and pistachio. Quinn and Dave get into extraction temperatures for mushrooms and saffron, raising kids to eat more than grilled cheese, and where dishes like tofu stroganoff and meat-free mapo tofu do (and don’t) earn the original name. In the back half, Daniel breaks down what 15 years on The Lime Truck have really taught him: why most of the money is in catering, how to design menus that can scale up and down, and how easy it is to gross big numbers and still make almost nothing if you don’t control labor and food costs. He also walks through the origin of SNIBBS—his own career-changing slip-and-fall, working with an orthopedic surgeon, why chefs need firm soles and a small but real heel drop, and how he ended up building a chef-driven shoe brand backed by people like Nancy Silverton, Andrew Zimmern, and Michael Voltaggio.

    Hosted on Acast. See acast.com/privacy for more information.
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    1 hr and 2 mins
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