This week’s Cooking Issues radio show will be streaming live on the Heritage Radio Network tomorrow (Tuesday) from 12pm-12:45pm EST, so remember to call in with your questions at 718-497-2128. It makes us happy to hear your voices. If you can’t make a call, email questions to Nastassia at nlopez@frenchculinary.com and we’ll answer them in the order they come in.
Heritage has also created a link on iTunes for downloads of free Cooking Issues podcasts here.
Brian // Jul 12, 2010 at 10:49 pm
Thank you so much for arranging iTunes. It means I don’t even have to remember to download it.
Andreas // Jul 13, 2010 at 6:40 am
Any chance of an rss feed for the podcast? I’m allergic to itunes!
Marc P // Jul 13, 2010 at 10:05 pm
I can’t believe nobody called in. Free pork! I was in class when you guys were live.
Maybe I can think of something neat to ask if you guys are doing delicious pork prizes next week.
Ian McCarthy // Jul 15, 2010 at 10:17 pm
Noon?
You are ostracizing the sought-after west-coast bartender market-share.
I promise to try harder next week.
nastassiar8se // Jul 19, 2010 at 9:24 pm
Free pork! And all of your cooking/mixology questions answered! You can go back to sleep after you call in.
Mike // Jul 16, 2010 at 3:23 pm
I’m calling in next week, is there still free pork and do i still get it if i live in Canada? If I hold out longer does the free stuff get better? Besides my vacuum pastrami didn’t work! Need more help!
nastassiar8se // Jul 19, 2010 at 9:23 pm
Hi Mike,
Yes! Plese call the radio tomorrow. Pork and other goodies still stand for Canadians. Look forward to hearing from you.
Nastassia
John F // Jul 19, 2010 at 8:57 am
Enjoyed the podcast. Thank you all. The response to the person who called with the question and comments relating to vacuum were quiet interesting. Looking forward to the vacuum chapter in the primer. The mechanics and chemistry going on in the vacuuming phase are thought provocative to me. Vacuum on the bag, mechanically is the same as external pressure on the bag. The working range is from equilibrium to 1 atmosphere of external pressure. At the same time the individual vapor pressures of the components of the object come into the picture. Also, during a heating cycle for those objects being cooked the applied external pressure likely dissipates as the vapor pressure inside the bag increases.
Sorry for the rambling but just wanted to let you know that there are those of us out here that find this a fascinating topic.
Thank you for all the good work that you do and for sharing in the blog and now the podcast.
seriousdarious // Jul 21, 2010 at 11:35 am
Help! Every time I click the link for the radio show podcasts my FireFox crashes.
davearnold // Jul 21, 2010 at 8:09 pm
Shoot. Have you tried from Itunes?
seriousdarious // Aug 20, 2010 at 3:08 pm
Looks like that’s working. Thanks!
ChefScott // Jul 31, 2010 at 9:47 am
Like the Rush reference!