{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-issues.simplecast.com%2Fepisodes%2F16531061-16531061","width":444,"version":"1.0","type":"rich","title":"Episode 16: London!","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ac728e/ac728e59-6e89-417a-8d11-836ca016eb41/fb8917e0-9aa4-4d6e-a146-9e2c55ff3ffe/1449175332artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/fb8917e0-9aa4-4d6e-a146-9e2c55ff3ffe\" height=\"200\" width=\"100%\" title=\"Episode 16: London!\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on Cooking Issues Dave and Nastassia call-in from Londons Heathrow Airport for a special lay-over edition of Cooking Issues. They take calls regarding quinine: the phosphorescent, mildly dangerous, highly versatile bittering agent; sous-vide BBQ, and whether or not it will taste smokey; and making bitters, and what the best alcohol to use is. Finally Dave recounts a blood-soaked incident in a high-end London eatery involving birds, bullets, and brains. This episode was sponsored by Whole Foods Market. Photo: London Heathrow Airport - Where Dave and Nastassia likely were during the recording of this episode.\n\n"}