Why do recipes say 'salt to taste'? Is enameled cast iron worth the money? Why don't you use avocados? (E44)

1

Introduction

00:00 • 2min

2

Is There a Risk of Foodborne Infections From Raw Cookie Dough?

01:33 • 5min

3

How to Season a Soup or Stew

06:52 • 3min

4

What's the Next Step?

09:37 • 3min

5

I Don't Want to Be Responsible for Your Salt Intake

12:48 • 3min

6

How to Measure Morton Kosher Salt

15:30 • 3min

7

Is There a Male Attitude in Restaurants?

18:54 • 2min

8

How Much Salt Is Optimal?

21:02 • 4min

9

Element Is a Great Sponsor of the Program

24:55 • 4min

10

How Did This New Cast Iron Dutch Oven End Up in Our House?

28:32 • 2min

11

Stob Pan - The Best Pan Ever?

30:22 • 1min

12

What Is Glazed Cast Iron?

31:50 • 2min

13

How to Make a Cast Iron Cooking Lid That Lasts Forever

34:11 • 2min

14

Cast Iron Is Not as Expensive as Lekurs A

35:51 • 4min

15

I Like Cast Iron Dutch Ovens

39:32 • 2min

16

Trade Coffee Is a Sponsor of Adam Regusia's Podcast

41:03 • 5min

17

The Avocado Avocado Is a Good Source of Fat

45:50 • 3min

18

The Avocado Fruit Is Like a Cherry

48:21 • 2min

19

Avocados on Sandwiches

50:51 • 2min

20

Adam Regusia Pod - Is There a Cold Prep Sandwich?

52:35 • 3min