Dave checks the mailbag from the F1 Las Vegas Grand Prix. Questions include how to do one’s honeymoon in Europe (and the best places to visit in late spring), the one condiment he would choose for the rest of his life (if it couldn’t be Momofuku chili crunch), and his take on Japanese vs. Scottish whiskey.
A listener asks if anything like Lucky Peach exists in today’s food media environment, and Dave ruminates on whether it would actually work given the way media has evolved.
The episode rounds out as Dave is asked about easy dishes to make at home; the question provokes another discussion on how Dave thinks about making food at the studio. Dave goes into detail about his deductive process, including the factors he considers to inform his decisions.
Hosts: Dave Chang and Chris Ying
Guest: Euno Lee
Producers: Victoria Valencia and Euno Lee
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Mall Food, the Chef Who Changed the Game, and Getting Better As You Get Older
Brigades, 'The Bear', and How Kitchens Work
Eating at the End of an Era, and Where Restaurants Will Go Next
What 'The Bear' Gets Right About the Time Warps Within Restaurants
Seafood Shacks, Magical Food Temperatures, and Going Down the Coffee Rabbit Hole
Cheese Foam, Carb Combos, and a Perfect Restaurant Moment | #AskDave After Dark
Sneaking in Nutrition When You’re Cooking for Kids | Clean Plate Club
Dave’s Birthday, Over-Ordering, and a Definitive Diet-Beverage Ranking | My Opinion Is Fact
Into the Order-Ticket Matrix
Dave's Ramen Origin Story, Chewing Our Way Through Language Barriers, and Tips for Seeking Out the Delicious
Cooking Tips, French Fry Rankings, and Restaurants That Celebrate the Absurd
52 Dishes
Dave’s Home Alone, How Food Follows Fashion, and a Reality-Altering Moment at Noma Tokyo
The Most Memorable Meals Dave Has Ever Had, the Power of Not Knowing, and the Lure of the List
Astrophysics, What’s Good, and a Double-Take-Worthy Dispatch from Atlanta
Are We In or Out on In-N-Out?
Chris Bianco Interview Decoded
You Learn Things When You Burn Things
Dave Chang Goes to Italy
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