by Dave Arnold This is my second post on Kombu –the MSG laden, super-seaweed bedrock of Japanese cuisine used to make kombu dashi (seaweed stock).  Read the first one here. The first post dealt exclusively with Ma Kombu, the most popular type of seaweed used for dashi. This second post will compare varieties of Kombu, […]
Cooking Issues Radio will be live on the Heritage Radio Network tomorrow, Tuesday, December 21st from 12:00pm-12:45pm EST. Call Dave with all of your holiday cooking questions – from deep frying your Christmas goose to pressure cooking your fruit cake -  at 718-497-2128.  If you can’t make it to a phone, email questions directly to Nastassia at:  lopez.nastassia@gmail.com. Thanks for listening […]
by Dave Arnold My new favorite place on earth is the Brogdale Farm in the town of Faversham, county Kent, England. It’s Disney World for fruit lovers –if Disney World were almost free and completely deserted. They have the largest collection of culinary apples in the world, and Nastassia and I went to taste them […]
Cooking Issues Radio comes to you live on the Heritage Radio Network tomorrow, Tuesday, December 7th from 12:00pm-12:45pm EST. Please probe Dave with all of your cooking issues live at 718-497-2128 or have Nastassia relay them by emailing her at:  lopez.nastassia@gmail.com. Thanks for listening to/downloading the show! – The Cooking Issues Team
by Dave Arnold This Thanksgiving I cooked a Narragansett turkey from Heritage Foods. I used the Bionic Turkey method, and it was the best damned turkey I’ve ever eaten — meatier and more turkey-tasting than its predecessors. It was devoured so quickly that I didn’t get a picture of it.  It was moist and perfectly […]
