All Tangent Tuesday: Just Say No to Food Mills

What this episode covers

Tune in for an all-tangent episode that's all over the map. Dave reports on a Copenhagen-inspired Danish pork sandwich project (crispy skin, red cabbage, remoulade, cucumber salad) plus pretzel-style brioche buns. Then it’s rapid-fire listener Q&A: Fernet ice cream without wrecking the freeze (boil off alcohol), why venison oxidizes when sliced, brining curve calculators, popping sorghum, and a quick hit of Dave’s vegan foamer ratios—before the crew closes out with a full-on rant about food mills. Hosted on Acast. See acast.com/privacy for more information.

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Frequently Asked Questions

How long is this episode of Cooking Issues with Dave Arnold?

This episode is 1 hour and 0 minutes long.

When was this Cooking Issues with Dave Arnold episode published?

This episode was published on December 19, 2025.

What is this episode about?

Tune in for an all-tangent episode that's all over the map. Dave reports on a Copenhagen-inspired Danish pork sandwich project (crispy skin, red cabbage, remoulade, cucumber salad) plus pretzel-style brioche buns. Then it’s rapid-fire listener Q&A:...

Can I download this Cooking Issues with Dave Arnold episode?

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