by Dave Arnold This 4th of July weekend I visited family in the town of Truro on Cape Cod –lobster country. I stopped at a local fish and lobster shop and asked the owner how big his biggest lobsters were. The answer shocked me: twenty pounds. “Do you normally get 20 pound lobsters?†I asked […]
Howdy readers! The Cooking Issues radio show on Heritage Radio Network will be on haitus this week, so please save up your questions for next Tuesday’s show at noon (July 13). If you can’t call us live, email Nastassia with your questions at nlopez@frenchculinary.com and we’ll try to get to as many as we can on air. […]
by Dave Arnold We love our stretchy potato ice cream. Read about it here. Our interns enjoy dipping it in liquid nitrogen: Here’s  the recipe. We use sous-vide, but you can make this ice cream base traditionally, too. Ingredients: 250 ml milk (cold) 250 ml cream (cold) 160 grams sugar (cold, if possible) 1.5 vanilla beans, scraped 2.5 grams salt 5 egg yolks (cold) […]
by Dave Arnold I recently posted on manna, the stuff that God sent to the Israelites in the Bible. You can read the post here, or read the New York Times article I wrote here. Manna isn’t one single thing, it is a category of foods –sweet to the taste and providential in nature. Most […]
Starting tomorrow at 12 noon Eastern Standard Time (US), Dave will host Cooking Issues with Dave Arnold, a 45-minute long call-in show on the Heritage Radio Network. He’ll be doing the show every Tuesday at noon. Anyone can call in to the show and talk about their cooking issues. The questions don’t need to be […]
