@CookingIssues heritage foods USA has mutton! And Alex & Aki (on your show) discussed a way to solidify oils that they like a lot on your show! I can’t find it now tho

@CookingIssues patreon person here. Idea for show: dish to cook this week. Could be something you’re doing (like the salmon), classic, staple in your house, whatever.

@davidchang Hi Dave, your website posted a template for the @momofuku ko cold fried chicken. I'd love to eat it in person, but for now, I'm stuck at home and never tasted it. Any chance you could post a recipe?

@cookingissues This guy Josh Niland is making waves for advocating aging fish (longer than you have discussed on show), and never letting water contact flesh. Any thoughts, esp in light of McGee talking TMAO / TMA / fishy oxidation smells?

@CookingIssues @Harold_McGee I just received my copy of Nose Dive. I would like to use it to explore smells with my 7yo kids. Know of any good kits for acquainting them with building block smells to get started? Thanks!

@ASlavitt I’m a pediatrician in WA. Our PCRs now take ~7 days for result (!). Quidel now reports covid SOFIA sensitivity of 96.7% in first five days. Would you consider using as diagnostic in clinic setting?

@CookingIssues. There’s a fish cooking technique where you cook fish fillet under broiler skin side up, flesh immersed in boullion. Would a similar technique work for whole turkey (breasts obv in liquid)? Seems like it would...