This week on Cooking Issues Dave and Nastassia call-in from Londons Heathrow Airport for a special lay-over edition of Cooking Issues. They take calls regarding quinine: the phosphorescent, mildly dangerous, highly versatile bittering agent; sous-vide BBQ, and whether or not it will taste smokey; and making bitters, and what the best alcohol to use is. Finally Dave recounts a blood-soaked incident in a high-end London eatery involving birds, bullets, and brains. This episode was sponsored by Whole Foods Market. Photo: London Heathrow Airport - Where Dave and Nastassia likely were during the recording of this episode.
This week on Cooking Issues Dave and Nastassia call-in from London’s Heathrow Airport for a special lay-over edition of Cooking Issues. They take calls regarding quinine: the phosphorescent, mildly dangerous, highly versatile bittering agent; sous-vide BBQ, and whether or not it will taste “smokey”; and making bitters, and what the best alcohol to use is. Finally Dave recounts a blood-soaked incident in a high-end London eatery involving birds, bullets, and brains. This episode was sponsored by Whole Foods Market.
Photo: London Heathrow Airport – Where Dave and Nastassia likely were during the recording of this episode.