Jackie Molecules's guest appearances

Jackie Molecules

Cooking Issues

Dave Arnold

Seth Godin

Matt Sartwell

Bernie Madoff

J. Kenji López-Alt

Nathan Myhrvold

Harold McGee

David Karp

Arielle Johnson

Ed Cornell

Alex Talbot

Jack Schramm

Paul Adams

Tiki Mugz

Nick Strangeway

OwlTail

Lou Bank

Jay Schroeder

On today's episode Dave and Nastassia are again joined by Jack "The Nail" Schramm. Together they speak with Lou Bank and Jay Schroeder about cat training techniques and Jay's new book Understanding Mezcal. Also: listener questions about Ancient Ice Machines, White Rock cocktails, and human bone broth. Plus: poetry and jingles. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

On today's episode Dave and Nastassia are again joined by Jack "The Nail" Schramm. Together they speak with <a href="https://www.sacred.mx/" rel="nofollow" target="_blank">Lou Bank</a> and Jay Schroeder about cat training techniques and Jay's new book <a href="http://prensa.press/index.php/understanding-mezcal/" rel="nofollow" target="_blank">Understanding Mezcal</a>. Also: listener questions about Ancient Ice Machines, White Rock cocktails, and human bone broth. Plus: poetry and jingles. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/" rel="nofollow" target="_blank">chatroom</a>. Cooking Issues is powered by <a href="http://simplecast.com" rel="nofollow" target="_blank">Simplecast.</a>

Episode 365: Jackie Molecules' Jingles Jukebox w/ Lou Bank and Jay Schroeder

It's the last episode of Cooking Issues with Jackie Molecules in the studio! Tune in for a fond farewell and champagne toast, as well as some listener questions.

It's the last episode of Cooking Issues with Jackie Molecules in the studio! Tune in for a fond farewell and champagne toast, as well as some listener questions.

Episode 253: One for the Road with Jackie Molecules

Dave Arnold and Nastassia jump right in this week to a listener’s question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that don’t vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This program was brought to you by MolecularRecipes.com.  “Pressure cooker stocks come out browner than regular stocks” [25:00] “When I’m cooking with extremely spicy peppers I always lick the utensil or tool I was using after it gets washed to make sure its no longer spicy and was washed correctly” [51:00] “Get the widest container you have and pour your stock into a very thin layer. It will cool more quickly this way.” [59:00] –Dave Arnold on Cooking Issues

Dave Arnold and Nastassia jump right in this week to a listener’s question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that don’t vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This program was brought to you by <a href="http://www.MolecularRecipes.com" rel="nofollow" target="_blank">MolecularRecipes.com</a>. <h4>“Pressure cooker stocks come out browner than regular stocks” [25:00]</h4> “When I’m cooking with extremely spicy peppers I always lick the utensil or tool I was using after it gets washed to make sure its no longer spicy and was washed correctly” [51:00] “Get the widest container you have and pour your stock into a very thin layer. It will cool more quickly this way.” [59:00] –Dave Arnold on Cooking Issues

Episode 199: Jackie Molecules