This week on Cooking Issues, Dave Arnold sits down with Jack Schramm, bartender at Booker and Dax, and food royalty Harold Mcgee, a California based author who writes about the science behind food and cooking. The breadth of his knowledge of cooking resulted in “On Food and Cooking”, a monumental book for both professional and amateur chefs alike. On the show Dave and Harold join forces to answer listener questions on heterocyclic amines, foaming root beer, pressure cookers, gin and tonics, caramel, legumes, and Harold Mcgee’s freaky side. This program was brought to you by Heritage Foods USA.
“You go into the kitchen, you give it a shot, and you try to adapt.” [50:00]
–Harold Mcgee on Cooking Issues
“Every time [Dave is] saying something is not safe and it’s specifically [Dave] saying it’s not safe, I wouldn’t recommend doing it.” [20:00]
–Jack Schramm on Cooking Issues
“There are certain things that are an abomination. If you want to take pepsi cola and mix it with petrus…….. that’s a mistake. You’re making an error there.” [44:00]
–Dave Arnold on Cooking Issues