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Episode 161: Soda: This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has b

Episode 161: Soda: This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has b

DeCooking Issues


Episode 161: Soda: This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has b

DeCooking Issues

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Longueur:
48 minutes
Sortie:
Mar 11, 2014
Format:
Épisode du podcast

Description

This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has been sponsored by S. Wallace Edwards and Sons. As a group, cephalopods are short-lived creatures...so a real big squid is only living for 5 or 6 years. [28:00] Dave Arnold on Cooking Issues
Sortie:
Mar 11, 2014
Format:
Épisode du podcast