{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-issues.simplecast.com%2Fepisodes%2F0651f75f-0651f75f","width":444,"version":"1.0","type":"rich","title":"Episode 161: Soda","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ac728e/ac728e59-6e89-417a-8d11-836ca016eb41/66e2202b-8e34-4df4-a31a-8c883b24ff11/1449175438artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/66e2202b-8e34-4df4-a31a-8c883b24ff11\" height=\"200\" width=\"100%\" title=\"Episode 161: Soda\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"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\n\n"}