No Tangent Tuesday: Dirty Water Dogs, Skeleton Crew

Cooking Issues with Dave Arnold

In this episode of Cooking Issues, Dave and the skeleton have a discussion covering multiple food topics. The group discusses regional hot dog culture, casing preferences, topping standards (such as New York’s onion sauce), bun design, and service logistics.

Other topics include:

• Labeling and naming issues around cheeses like brie and mozzarella, including product authenticity and consumer perception.
• Buffalo milk cheese and comparisons with cow and sheep milk products.
• Technical breakdown of the milk-washed “Tea Time” cocktail, including casein interaction with polyphenols and vegan alternatives for emulsification and foam stability.
• Use of gum arabic and xanthan gum for emulsification in acidic environments, with a request for specific follow-up data to refine recommendations.

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