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6min chapter
A Dinner Dilemma and Noodle Cook-Off Recap
The Dave Chang Show
Exploring Dry-Aged Fish
This chapter delves into the intriguing trend of dry-aging fish, tracing its origins to Japanese cuisine and its rise in high-end dining. It also critiques the impact of house-made and fermented items in restaurants, urging a reflection on culinary practices and their economic implications.
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highlights
Listen to the best highlights from the podcasts you love and dive into the full episode