Episode 49: Meat, MSG, and Mayan Spinach
from Cooking Issues
Ever wonder where the greatest collection of pears and berries are in the United States? Which plant will kill you via cyanide poisoning uncooked but is one of the most nutritious when cooked? Dave takes on these questions as well as yours from last week in this episode of Cooking Issues. Confused about sous-vide and cooking times and temperatures? Do you blackout on MSG? Wanna make your own bubblegum??? Then this is the episode for you! This episode is sponsored by Fairway Market.
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How long is this episode of Cooking Issues?
This episode is 55 minutes long.
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This episode was published on August 9, 2011.
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