Enhancing Seafood Quality Through Anesthesia Techniques

This week on Cooking Issues, the crew goes deep on unforgettable meals, kitchen gadgetry, and the enduring legacy of experimental cooking. Dave revisits the lessons of the "molecular gastronomy" era and breaks down his latest cream syrup experiments, while the team debates service etiquette, restaurant value, and the emotional weight of food memories. Plus: anesthetizing crabs, carbonating cocktails without a freezer, and why it might be time to resurrect original soy-based Worcestershire.

• Highs and Lows of Dining Culture – Michelin stars, pajama dress codes, and the eternal question of whether anyone actually wants their dish described at the table.

• Kitchen Workarounds and Technical Deep Dives – Clove oil protocols for humane shellfish prep, DIY cold plates for carbonation, and what Dave regrets calling “milk washing.”

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