Fermented Llama Saliva
Fermented saliva, quail eggs, jello wrestling, vermouth cocktails, kombucha, pressure cooking, fermented milk and bad accents are all a part of this week's episode of Cooking Issues. Tune in as Dave Arnold does his usual routine of answering more questions than you can keep up with in under 60 minutes. No question is off limits, and Dave is on top of his game this week. Have a question for the show? Call us at 718-497-2128 every Tuesday at 12pm or email [email protected] Regulars and newbies alike - tune in to this show for a classic example of what the Cooking Issues team can do for you. This program was sponsored by Hearst Ranch.