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What weighs 10,000 pounds, flies through the air, and thrills fans around the world? Part vehicle, part freak of nature, its a technological wonder. Its purpose to crush cars and dazzle audiences. But how do you build this beast? Find out on Monster Truck Tech. It all started thirty years ago when an St. Louis truck dealer souped up his 4x4 and ran right over a couple of junked cars. Today there are hundreds of monster trucks and monster truck drivers all over the world, each pushing the envelope of technology. Think an SUV is tough? A monster truck can withstand an impact with 20 times more force. And no one knows that better than the teams of mechanics and engineers that create and build these mechanical marvels. In Monster Truck Tech, well follow the creation of Bigfoot 16 - one of the most cutting-edge monster trucks of all time. Well see them weld together a tubular steel chassis, assemble the axles and the planetary gears, install nitrogen-powered shocks, and drop in a fuel-injected racing engine. Well Monster Truck Tech
Tuesdays at 12:00PM EST

Every Tuesday at noon, Dave Arnold, author of Cooking Issues.com, the French Culinary Institute's Tech n Stuff blog, will discuss the new and innovative techniques, equipment, and ingredients. Call in with your own questions to see if Dave and the crew can solve your cooking issues. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? We love that kind of question too. We take all cooking issues seriously.

From time to time special guests, chefs, bartenders, authors and columnists will join Dave in the studio.

Dave Arnold is the Director of Culinary Technology at the French Culinary Institute. Dave began tinkering with restaurant equipment after earning his MFA from Columbia University's School of the Arts. He frequently lectures at leading industry conferences including The National Restaurant Show and The International Hotel, Motel and Restaurant Show, The Manhattan Cocktail Classic, and Tales of the Cocktail. Arnold and his work at The FCI have been covered in several publications, including The New York Times, Food & Wine, The Economist and Popular Science; his own hi-tech kitchen was featured in New York Magazine. Arnold has served on think-tanks for companies such as Unilever, offering his insights on the future of cooking. He received a Bachelor in Philosophy from Yale University. He lives in New York City with his wife and two sons.

Heritage Radio Network. All Rights Reserved.

Recent Episodes

Cooking Issues - Episode 45 - Pie

Cooking Issues - Episode 44 - Curing and Iki Jime

Cooking Issues - Episode 43 - Harold McGee

Previous episodes

Cooking Issues
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