The Dave Chang Show

Dave talks about his experience filming 'Thursday Night Football' and his recent trip to London. They discuss a travel faux pas, lopsided matchups in food and football, and answer a question about eating kimbap in one bite.

Host Dave Chang is joined by Steven Rinella, hunter, conservationist, and MeatEater founder. They discuss topics such as meat consumption, demystifying the taste of wild meats, and the ethics of hunting. They also talk about their own hunting and fishing adventures and the public perception of the hobby. The discussions include the misconceptions around hunting, biases against it, and the term 'gamey' when describing wild flavors. They explore the experience of introducing people to hunting and fishing and discuss the addiction and humbling moments these activities provide.

Dave Chang shares his favorite things to buy at the Korean grocery store and discusses the best places to get prepared foods and produce. The Pro Football Food Weekly segment covers a matchup between Washington, D.C. and Chicago, and a heavyweight bout between Los Angeles and Philadelphia. Dave also gives his advice on the perfect tailgate dish that can be prepared ahead of time. Join Dave and Chris as they talk about their new venture with Thursday Night Football and their new YouTube channel featuring cooking videos.

Dave is joined by Euno Lee to discuss tips for finding a place to eat, the conundrum of giving up your seat on a plane, and why ambitious restaurants may be reluctant to sell merchandise.

This podcast episode discusses the food rivalry between Green Bay and Detroit, particularly the bratwurst vs. the Detroit-style coney. They also explore the importance of clean restaurant bathrooms and share experiences with high-tech toilets. The hosts talk about their irrational beliefs about bathrooms and discuss regional food preferences. They end with a debate on dining near a cemetery and their disbelief in ghosts.

Dave takes the reins solo on this episode and gets into Three Things he sees in a restaurant’s cutlery and dishware—and what it says about the restaurant.Slice of Life takes a “turn” as Dave talks about a high-pressure situation every driver likely faces on a daily basis.Dave then gets into an AskDave segment, with a question about eating in a larger group in New York—and offers ideas for other large groups of diners and some of the best restaurant meal ideas.My Opinion Is Fact covers a wide variety of topics, including one question Dave calls “the best MOIF question [Euno] has ever come up with”: Which bar and pub game would Dave want to be the best at? The surprising answer involves some playful sniping at the Podfather (and perhaps an open challenge).Dave also covers his favorite airports to eat at, his favorite things to prep as a cook, and a FMK of custard-based desserts.Host: Dave Chang and Chris YingProducer: Victoria Valencia, Cory McConnell, Euno Lee, Gabi Marler Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris debate NFL matchups based on food in cities, including sandwiches, steakhouses, seafood, sweets, and special teams. They discuss New York vs. San Francisco, Cincinnati vs. Los Angeles ice cream battle, and New England vs. New York red chowder rant. Dave shares three things he looks for in restaurant menus. They explore the significance of menus, from design to descriptions, and discuss the use of quotation marks on menus.

Dave and Chris kick off the episode by discussing three moments in time they’d like to travel back to.Slice delves into an “addendum to the hefeweizen principle”—Dave’s theory that bartenders are able to tell what drinks a patron wants before they actually order them.Ask Dave asks: Has Dave fallen out of love with some of his signature dishes? Dave talks about one of his most famous dishes, the Momofuku pork bun, and how he no longer wants to eat it or prepare it, and he draws a parallel to musical acts that have to play their hits.MOIF gets into a road trip convenience store draft, where Dave and Chris have to pick one savory snack, one sweet snack, and one drink. The MOIF rounds out with an overrated/underrated on attending live events, including NFL games, magic shows, and tennis matches.Hosts: Dave Chang and Chris YingProducers: Victoria Valencia, Cory McConnell, Euno Lee, and Gabi Marler Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave discusses his childhood activities and shares his inefficient method to deal with cold callers. He also talks about saying no to strangers and explores action movie franchises. Dave explores commonly consumed fruit juices and their uses in the kitchen. He ends the episode with an exploration of a lesser-known Korean noodle dish.

Dave and Chris wax nostalgic at the top of the episode talking about three things they ate in high school. Dave talks about his secret love of shepherd’s pie and his not-so-secret love of microwaveable cheeseburgers. Chris weighs in with his clandestine love affair with “RIB-B-Q” at the Cal Dining Hall. The two also share a moment about a certain past food item at Taco Bell.For Slice, Dave talks about his run-in with a foul ball at Dodger Stadium and the internal monologue that led to him missing out on the catch.The conversation turns a bit more serious as the two discuss the state of Cantonese cuisine, one of the most technically demanding cuisines to execute. They talk about its future and how a cuisine survives over time.The episode rounds out with a MOIF distinguishing “dining” versus “eating,” and going through some of the most ambitious restaurants in Los Angeles, Chicago, and New York.Hosts: Dave Chang and Chris YingProducers: Victoria Valencia, Cory McConnell, Euno Lee, Gabi Marler Learn more about your ad choices. Visit podcastchoices.com/adchoices