Episode 161: Soda

This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has been sponsored by S. Wallace Edwards & Sons. “As a group, cephalopods are short-lived creatures…so a real big squid is only living for 5 or 6 years.” [28:00] Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode metadata supplied by the publisher feed · Published Mar 11, 2014

What this episode covers

This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has been sponsored by S. Wallace Edwards & Sons. “As a group, cephalopods are short-lived creatures…so a real big squid is only living for 5 or 6 years.” [28:00] Dave Arnold on Cooking Issues See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Episode 161: Soda

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This episode was published on March 11, 2014.

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