Episode 389: Bright as an Operating Room w/ the team from Ora King Salmon

Cooking Issues

English - December 17, 2019 22:13 - 1 hour - 71.9 MB - ★★★★ - 407 ratings
Food Arts Technology cooking issues dave arnold nastassia lopez heritage radio network food science museum of food and drink food tech call-in show listener questions cooking advice Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed

Previous Episode: Episode 388: It's Tough to Milk a Pig

Next Episode: A Kilo of Fish Eggs

On this extra special, season finale of Cooking Issues friend of the show Maisie Wilhelm brings us the fine team from Ōra King Salmon - Lauren Zimmerman, Michael Fabbro & David Smith. Together they discuss the differences in perceptions between farmed and wild fish in the US versus the rest of the world, the discuss the importance of kill methods, and tackle DIY Cold Cured Salmon.

Also, we take brief forays into outfitting a food truck and a new kitchen, how to thicken up hot sauce, State by State ratings for BBQ, and whether you should barbecue deer.

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Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.