Cooking Issues with Dave Arnold

Greg Baxtrom

Aug 6, 2022

01:00:59

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Highlights

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Episode notes

How Do You Set Up a Restaurant?

04:41

Rutabega

01:48

Is It Harder to Be There Because of the Keller Granaction

02:25

Introduction

4min

The Oly Crap, I'm Sure I Could Keep Going. It's Prettiest Itit Was.

2min

Modernists and Molecular, Yeah?

2min

What's the Difference Between a Foran and a Trotter's?

2min

Are You a Human Optimist?

3min

Doa or Dul?

5min

The Chicken Nugget

2min

What Year Was That?

2min

Is It Harder to Be There Because of the Keller Granaction

2min

10.

Having a Fine Dining Restaurant Is a Good Idea, Right?

2min

11.

How Do You Set Up a Restaurant?

5min

12.

Not Everyone Is the Same

2min

13.

A Boy Scout's Guide to the Beef Stew

2min

14.

Cook Tech - The Chicago Induction Brand That Every Want

2min

15.

The First Prototype Was Probably Finished Before Alinia Opened.

2min

16.

Stonebarns

2min

17.

The Farmer's Market

2min

18.

Chiken Liver Moose

2min

19.

The Greatest Parks Designer in a Us.

2min

20.

Rutabega

2min

21.

Do You Have a Dry Aged Duck?

3min

22.

The Bird With Buckshot and It's Old, Is Good?

2min

23.

Covet - The Food Bank Bodega

2min

24.

Are You a Beat Positive, Beat Neutral or a Beat Negative Person?

2min

25.

I've Never Had a Good Meal at a Cracker Barrel

3min

Brooklyn based chef Greg Baxtrom joins the show this week on Cooking Issues

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