On this episode of Cooking Issues, the crew reunites for a wide-ranging, hilariously chaotic discussion that moves from Coachella cuisine to centrifuge-based butter experiments, press duck, and Ricardo Montalbán’s chest. Dave is joined by John, Joe, Quinn, Jack, and Nastassia for musings on celebrity behavior, culinary nomenclature, and obscure French cheeses—all with a healthy dose of sarcasm and science.

• Celebrity Chef Ego and Dining Etiquette – The group discusses how fame distorts behavior, including chefs and musicians, and the joy of witnessing celebrities treat restaurant staff with kindness—plus a few namedrops of not-so-gracious guests.

• Naming the Centrifuge Butter Creation – Quinn recaps his Instagram poll on what to call the high-fat cream spun in a centrifuge. Ideas like “Heavy G,” “Astro Butter,” and “Roto Butter” are floated—and mostly rejected by Dave, who wants a name that doesn’t mislead consumers into thinking it’s traditional butter.

• Paris Food and Shopping Recommendations – The episode wraps with a deep dive into Paris: cheese shops (Barthélemy, La Coop), restaurants (Tour d’Argent’s pressed duck, Chez L’Ami Jean, Le Repaire de Cartouche), and kitchenware store Dehillerin. Plus, Dave warns against raw mussels on Parisian seafood platters—twice burned, forever cautious.

• Bonus Tangents – Includes musings on ambergris, legal cheese presses, and why Dave never wants to pluck a bird again. Also: why “Pepe Le Pew” absolutely should be canceled.

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Dave and the team go guest-free for a No Tangent Tuesday that turns into a full-on tangent marathon. From musical instruments to experimental butter alternatives and water buffalo burgers, the crew dives deep into cooking experiments, ingredient terminology, and personal kitchen disasters. As always, the show blends humor, curiosity, and a fair share of chaos.

• Anti-Butter & the Philosophy of Naming – Quinn shares his centrifuge-based “hyper cream” experiment, prompting a spirited discussion about emulsions, accurate naming conventions in cooking, and whether terminology shapes perception and understanding.

• Water Buffalo, Focaccia, and Crotchless Pants – A deep dive into dry-aging local water buffalo, the challenges of focaccia dough structure, and Dave’s bike-seat-induced wardrobe malfunction all spiral into reflections on margarine, genetics, and salt substitutes.

• From Tailored Pork Roll to Chef Boyardee – The crew waxes nostalgic about childhood food hacks, underrated meats like Taylor Pork Roll, and the pitfalls of using imperial measurements, pinches, and cups in recipe writing.

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Dave welcomes Belgian chef Michaël Vrijmoed of Restaurant Vrijmoed in Ghent for a conversation about seasonal cooking, ingredient precision, and the evolving world of fine dining. Alongside the regular crew, the episode moves from personal diet challenges to deep dives on fries, caviar, and the philosophy of hospitality.

• From Brussels Waffles to Michelin Plates – Jean recounts dining at three two-star restaurants, including Vrijmoed, highlighting standout dishes like crayfish mousse with caviar and crispy veal sweetbreads with black truffle. Michaël explains his approach to refined vegetable-focused plates and balanced tasting menus.

• Frites, Mayo, and Carbonade – A spirited debate on ideal fry size (10–12mm preferred), oil technique, and the superiority of mayo unfolds. Michaël outlines his two-step method and defends Belgium’s fry traditions, while Dave proposes U.S. carbonade fries and laments America’s sugary sauces.

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