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Episode 387: For the Record: One Minute, Forty-One Seconds
Podcast |
Cooking Issues
Media Type |
audio
Podknife tags |
Cooking
Food
Technology
Categories Via RSS |
Arts
Food
Technology
Publication Date |
Dec 03, 2019
Episode Duration |
01:00:35

This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com's vendor services, and gets confused about the prospect of very-long-duration coffee roasting.

Plus, everybody's Thanksgiving Rundown, and today's Classic in the Field: The NYPL's Best Book on Ham - Bacon and Hams (1917) by George Nickels.

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

 

This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com's vendor services, and gets confused about the prospect of very-long-duration coffee roasting. Plus, everybody's Thanksgiving Rundown, and today's Classic in the Field: The NYPL's Best Book on Ham - Bacon and Hams (1917) by George Nickels.

This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com's vendor services, and gets confused about the prospect of very-long-duration coffee roasting.

Plus, everybody's Thanksgiving Rundown, and today's Classic in the Field: The NYPL's Best Book on Ham - Bacon and Hams (1917) by George Nickels.

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

 

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