{"podcast":{"title":"Cooking Issues with Dave Arnold","slug":"cooking-issues-with-dave-arnold-4006079","podcast_index_feed_id":4006079,"rss_url":"https://feeds.acast.com/public/shows/60ad324ac26dcb0019ac8e4f","website_url":"https://www.patreon.com/cookingissues","image_url":"https://assets.pippa.io/shows/60ad324ac26dcb0019ac8e4f/1623712070785-7204023ea4204d05510b52bc40321596.jpeg","author":"Cooking Issues","episode_count":230,"summary":"The new home for Dave Arnold's weekly show \"Cooking Issues\", where he tackles listener questions on anything food and cooking related. Hosted on Acast. See acast.com/privacy for more information.","last_synced_at":"2026-06-28T06:21:18.156139+00:00","page_url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079"},"episode":{"title":"Max Wittawat of Bangkok Supper Club","slug":"max-wittawat-of-bangkok-supper-club","published_at":"2026-06-27T07:00:00+00:00","page_url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/max-wittawat-of-bangkok-supper-club","show_page_url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079","url":"https://shows.acast.com/cooking-issues-with-dave-arnold/episodes/max-wittawat-of-bangkok-supper-club","audio_url":"https://sphinx.acast.com/p/open/s/60ad324ac26dcb0019ac8e4f/e/6a3aef34d1eb16a425c59940/media.mp3","summary":"This week on Cooking Issues, Dave and the crew are joined by chef Max Wittawat of Bangkok Supper Club for a deep dive into Thai cooking technique, restaurant life, and ingredient realities in New York. Max talks through the logic behind Bangkok Supper Club’s kitchen-counter tasting menu, why some dishes translate better than others outside Thailand, and how he approaches Thai flavors with precision rather than nostalgia. The conversation gets into makrut lime sourcing, cilantro root versus cilantro stems, galangal, fresh versus frozen aromatics, limestone water for crispness and texture, Thai basil oil, culantro, betel leaves, toasted rice powder, coconut milk, and why mortar-and-pestle work still matters. Plus: Dave gets into hardtack and ship’s biscuit, Sunken Harbor Club, crinkle-cut fries, fennel hatred, durian tolerance, mandoline injuries, and the eternal problem of expensive bread. Hosted on Acast. See acast.com/privacy for more information.","meta_description":"This week on Cooking Issues, Dave and the crew are joined by chef Max Wittawat of Bangkok Supper Club for a deep dive into Thai cooking technique, restaur…","key_points":[],"chapters":[],"topics":[],"duration_seconds":3690,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/cooking-issues-with-dave-arnold-4006079/episodes/max-wittawat-of-bangkok-supper-club/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/max-wittawat-of-bangkok-supper-club.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}