{"id":1409,"date":"2010-04-06T23:42:21","date_gmt":"2010-04-07T06:42:21","guid":{"rendered":"http:\/\/www.fritzhaeg.com\/wikidiary\/?p=1409"},"modified":"2010-04-24T08:01:57","modified_gmt":"2010-04-24T15:01:57","slug":"on-april-6th-2010-cooking-issues-by-david-arnold-and-nils-noren","status":"publish","type":"post","link":"https:\/\/www.fritzhaeg.com\/archive\/2010\/04\/06\/on-april-6th-2010-cooking-issues-by-david-arnold-and-nils-noren\/","title":{"rendered":"On April 6th, 2010, COOKING ISSUES BY DAVE ARNOLD AND NILS NOREN&#8230;"},"content":{"rendered":"<figure id=\"attachment_1410\" aria-describedby=\"caption-attachment-1410\" style=\"width: 200px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.cookingissues.com\/\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-1410\" title=\"Cooking Issues\" src=\"http:\/\/www.fritzhaeg.com\/wikidiary\/wp-content\/uploads\/2010\/04\/2010-04-06.jpg\" alt=\"\" width=\"200\" height=\"150\" \/><\/a><figcaption id=\"caption-attachment-1410\" class=\"wp-caption-text\">Nils and Dave scowling from the masthead of their blog called Cooking Issues <\/figcaption><\/figure>\n<p>&#8230;is a super-smart-and-articulate-detail-oriented-science-wizzy-foodie-blog (ie, see today&#8217;s post: <a href=\"http:\/\/www.cookingissues.com\/2010\/04\/07\/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum\/\" target=\"_blank\">Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum<\/a>) written in part by my old New Haven friend Dave (famous for having three fry-daddies in college &#8211; and <a href=\"http:\/\/www.cookingissues.com\/about\/\" target=\"_blank\">now mad scientist food technician<\/a> at the French Culinary Institute in New York) &#8211; and even though most of the delightful writing a) I can&#8217;t quite understand due to my very limited technical skills in the kitchen, and\/or b) is lost on this vegan\u00a0 &#8211; I still really enjoy it. (<a href=\"http:\/\/www.cookingissues.com\/\" target=\"_blank\">link<\/a>)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8230;is a super-smart-and-articulate-detail-oriented-science-wizzy-foodie-blog (ie, see today&#8217;s post: Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum) written in part by my old New Haven friend Dave\u2026<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[20],"tags":[57,286,1723,288,287],"class_list":["post-1409","post","type-post","status-publish","format-standard","hentry","category-food","tag-blog","tag-david-arnold","tag-food","tag-french-culinary-institute","tag-nils-noren"],"_links":{"self":[{"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/posts\/1409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/comments?post=1409"}],"version-history":[{"count":6,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/posts\/1409\/revisions"}],"predecessor-version":[{"id":1416,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/posts\/1409\/revisions\/1416"}],"wp:attachment":[{"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/media?parent=1409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/categories?post=1409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/tags?post=1409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}