{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-issues.simplecast.com%2Fepisodes%2F3a38246e-3a38246e","width":444,"version":"1.0","type":"rich","title":"Episode 61: Off the Hook!","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ac728e/ac728e59-6e89-417a-8d11-836ca016eb41/32592e3f-0ff7-4541-a36e-4784d57072e1/1449186288artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/32592e3f-0ff7-4541-a36e-4784d57072e1\" height=\"200\" width=\"100%\" title=\"Episode 61: Off the Hook!\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"The Cooking Issues phone lines are ringing off the hook this week as Dave juggles caller and email questions covering a wide spectrum of topics. What do deer meat, immersion circulators, Zabaionne, homogenizers, gelling, whipping agents, garlic chemistry and lemons have in common? They are all part of an information-packed episode of the best call-in food radio show on the planet! Todays episode was sponsored by Modernist Pantry.\n\n"}