Dave Arnold (main speaking host persona) -

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1,004 appearances 1 recordings 1 series first heard Aug 2026 last heard 2 Aug

Dave Arnold (main speaking host persona) -’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Aug 2026 with 1.

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Cooking Issues with Dave Arnold · NTT: Mojitos, Movies and More! · 2 Aug 2026 podcast

burger but in theory it's sort of a lower environmental footprint and cheaper i mean because only 8 000 chickens died for it because all the hearts every every chicken only one heart every chicken only one heart um sure but like

Well, this is the theory of operation of the mush people, by the way.

This is what the mush people want you to do.

They might have changed their name at this point, but the mush people and, you know, Chef Schaller who came on to talk about it, like their magilla is they grow these kind of uni-dread mushrooms.

in pans so it's not a fruiting body it's just the spores like growing is like literally like just one giant dreadlock coming out of a hotel pan they shear it off they par cook it down into a duck cells and they want you to and they have a way to do it that they kind of get the shrinkage exactly where they want the moisture holding capacity because that's the advantage you get right moisture holding capacity with mushrooms and then they want you to mix that in 50-50 with your meat mix I'm just wondering whether

which are used in things like chili.

I'm wondering how the texture, and you can tell me how the texture of them is.

They're not going to have as much of a texture problem on a hard-cooked chicken heart as you would on, let's say, breast meat or even thigh meat compared to beef.

But, like, how's the texture?

Are the little pieces too chewy?

Are you using a fine plate?

Are you using a coarse plate?

Yada.

Well, the burger people are going to be mad at you for not making the pellet texture, right?

You want like through a grinder, you need that pellet texture to get the right air to not air.

Yeah.

Well, that's loose meat, which is different McGill altogether.

But I look, I'm not saying, I'm just saying like, you know, you know, that's one thing.

Do you don't have an attachment for your KitchenAid to meat grind?

I thought you did.

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