About this episode
In this episode of Cooking Issues , Dave and the skeleton have a discussion covering multiple food topics. The group discusses regional hot dog culture, casing preferences, topping standards (such as New York’s onion sauce), bun design, and service logistics. Other topics include: Labeling and naming issues around cheeses like brie and mozzarella, including product authenticity and consumer perception. Buffalo milk cheese and comparisons with cow and sheep milk products. Technical breakdown of the milk-washed “Tea Time” cocktail, including casein interaction with polyphenols and vegan alternatives for emulsification and foam stability. Use of gum arabic and xanthan gum for emulsification in acidic environments, with a request for specific follow-up data to refine recommendations. Hosted on Acast. See acast.com/privacy for more information.