On today's  episode of SKU Issues, Dave, Nastassia, and The Rest refine their Potatohead  bar concept. They also discuss how to handle an endless soft-serve party; tell you why there are 8000 types of Doritos on the shelves; briefly discuss the benefits of calcium cross-linking; and Dave tells stories of Bagna Càuda fails and scrapyard successes. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by<a href="http://heritageradionetwork.org/donate"> becoming a member</a>!Cooking Issues is Powered by <a href="http://simplecast.com/">Simplecast</a>.

The Intersection of Quality and Laziness (feat. Scott Heimendinger)

Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.