Lyonnaise Salad, Bacon Vinaigrette, Chicken Drippings, and Thai Bird Chilies

Dave makes a warm vinaigrette in his version of a Lyonnaise salad using a tip he learned in his earlier cooking days: using drippings. He makes a roast chicken vinaigrette, as well as a bacon dressing that his brother used to make for him. 
He talks about frisée, poaching eggs, and how to crisp up limp roast chicken skin in the oven.
Chris Ying joins him at the end for a little friendly competition that ends with one of them eating a hot pepper and hardly being able to speak and finish the episode.
Watch our previous vinaigrette episode: https://open.spotify.com/episode/6xuXeYrzRbXot1dJbU6qoT?si=RNmCnkV8Q5S1qgplAYA7mg
Learn more about Cafe Boulud: https://cafeboulud.com/nyc/
Learn more about Zuni Café: https://zunicafe.com/
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