Episode 17: Home Ground Meat

This week on Cooking Issues Dave and Nastassia return to US soil to tackle more listener queries from the phone and the computer. Learn some surprising secrets to getting velvety, home-ground meat without bone chips. Learn why consumer-level vaccum sealers often can remove more moisture than the professional-quality variety. Learn about the Narun Barun pear, which smells and looks like quince. Finally learn why vegetarian marshmallows represent the holy grail to some food enthusiasts, and how these marshmallows might one day materialize. This episode was sponsored by 360 Cookware.