Dave makes two noodle dishes to serve some friends at the counter, although he only ends up happy with one.
With his spicy noodles the winner, Dave serves surprise friend guests as well as guests who wrote in to join us.
They talk about work, from sustained creativity to how much work they actually do, to loving your workplace, and…US citizenship?
For your chance to sit at our counter in Los Angeles, write us at [email protected] with your name, something on your mind that you'd like to discuss with Dave, and any more pertinent details.
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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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Dave griddles up some burgers and fries some hot chips as he's joined by some special guests he's known for over a decade, and some new guests he's known for under an hour. 
They talk about education, how restaurants have changed, what belongs on a burger, and "The Real LA."
To potentially sit at our counter, reach out to [email protected] with some information about yourself and why you should sit at the counter. Maybe you need advice? Maybe you've got strong opinions? A crazy story? Tell us for a chance to sit at the Counter.
Watch our previous counter episode: https://open.spotify.com/episode/1JG6UH9xoMSSawsO2DpKMn?si=boHn3LAARCeOuqcK64RO5A
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Dave serves burgers and hot chips to some old pals and some new pals in a new iteration of the Dave Chang Show. 
He talks with these friends about whether burgers are better plain or with sauce on them, if graduation is necessary, and about dogs. 
To potentially sit at the counter, reach out to [email protected] with some information about yourself and why you should sit at the counter. Maybe you need advice? Maybe you've got strong opinions? Tell us for a chance to sit at the Counter.
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After being inspired by our 70/30 lean-to-fat ratio in our recent burger episode, and a desire not to turn on the stove in the summer heat, Dave makes a 30/70 ratio for a great vinaigrette and a lovely salad.

Dave makes a few versions of vinaigrettes, explains how to pick your lettuces for a salad, the science behind emulsification, and a vinaigrette hack. He also uses a surprise teaching tool that he came up with while playing with his sons.

Dave and Chris finish with a competition for some DCS listeners to win a prize!

Learn more about Via Carota: https://www.viacarota.com/

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Dave has Eddie Huang, author of 'Come Undone', co-host of Canal Street Dreams, and chef, on the show for a conversation that is funny, vulnerable, and illuminating.

They talk about their friendship and its complicated beginnings, Eddie's move back to New York City, and the return of Eddie's restaurant, Baohaus.

Dave and Eddie also run through some Baohaus dishes and talk about the dishes' inception, execution, and impact. 

Pre-order Eddie's new novel 'Come Undone', out June 16th: https://amzn.to/3Q8pTAK
Learn more about Baohaus: https://www.baohaus.nyc/
Check out Canal Street Dreams: https://basedfob.substack.com/

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Dave puts together an all-star team: his starting 11 for if there was an American team in a Chef World Bowl. Difficult decisions are made, lots of incredible and important American chefs are discussed, and a roster is created, which Dave almost immediately regrets. 

He also answers an Ask Dave about his appearances on cooking competition shows as a judge, and if he would join as a contestant.

Dave also talks about his recent inaugural visit to a Whataburger, and what the trip made him wonder about regional fast food chains. He finishes with a Home Ec, discussing kitchen equipment, starting with the potato ricer.

Barbs B Q: https://www.barbsbq.com/
The Last Course cookbook: https://amzn.to/4uifm4P
Whataburger: https://whataburger.com/

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Dave is unable to cook today, so he got some friends, Chris Ying and Marc Johnson, to join him in the inaugural World Bowl: a bracket tournament to decide the best dishes around the world (in a surely not entirely comprehensive way). Today's bracket focuses on the world's great chicken dishes...
Dave, Chris, and Marc also compete in a Dinner Delivery Party, each ordering delivery and trying to win the most of 5 categories with their orders focusing on chicken dishes. Who will be the first Dinner Delivery Party champion? Whose order might not even make it to the playing field? Tune in to find out.
Learn more about Dave's favorite fried chicken ever: https://www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen/Learn more about Qin West Noodle: https://www.qinwestnoodle.com/
Learn more about Zankou Chicken: https://zankouchicken.com/
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Dave makes the supposedly ideal lean-to-fat ratio burger, a 70/30 blend...and it proves to be true!
The ratio serves as a route for deliciousness, but it isn't found in that many grocery stores, which more commonly have 90/10 or 80/20. Dave delves into the history behind this and predicts that the 70/30 blend may be coming back. 
He grinds his own blend and makes a delicious cheeseburger for himself and Chris Ying, with lots of knowledge shared and lots of delicious meat consumed. 
Watch our past episode on tteokgalbi: https://open.spotify.com/episode/2I5Nnpxp2j7NYVv0r1uiP0?si=HHynvWJnQOuvT6_DXBoCBw
Watch our past episode on the rise of burgers: https://open.spotify.com/episode/2pfnJxYHg1zhK39J10B4UH?si=RTBaRncqR06L0iDoQLiOjQ
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Dave makes a dish from his past, Marco Canora's gnocchi from his days at Hearth. It's been over 20 years, but Dave can still remember the kitchen like it was yesterday.

Food serves as time travel, taking him back in time as he makes this 2-ingredient dish and a beurre monté. 

Grateful for his time there and reminiscing on what he learned, Dave also does a lot of work with only 2 ingredients, resulting in a dish that is fluffy, pillowy, and delicious.

Past episode with Marco Canora: https://open.spotify.com/episode/4HEeArPj4KXL46B2uETTyA?si=lo1ha5oDRyWHV8wUl4wsWw
Hearth: https://www.restauranthearth.com/
Ramen Gnocchi on Mind of a Chef: https://www.youtube.com/watch?v=S_7hKfQS_Cw
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Dave makes a 'South Beach' steak and pairs it with coco-bread-Parker House rolls, a wedge salad, a baked potato, and more for Udonis Haslem, NBA on Prime Studio Analyst.

Dave and UD talk about UD's diet transformation before the NBA, Heat culture, becoming comfortable with being uncomfortable, and parenting kids who play sports.

They also discuss the cities NBA players love to go to, and the intimidating credit card game the team plays to determine who pays the bill.

Check out Udonis Haslem on Amazon Prime NBA: https://www.primevideo.com/sports 

Learn more about Mr. Chow: https://www.mrchow.com/ 

Learn more about Kabawa: https://www.momofuku.com/restaurants/kabawa 

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