0:04

Welcome to the Dave Chang Show, part of the

0:06

Ringer Podcast Network, presented by Major Domo Media. Thank

0:08

you, Olotengo, as always. It's been a while. It's

0:11

been a month and a half, at

0:13

least, since we've done a new episode.

0:15

Thank you guys for being patient. There

0:17

are some changes. We promised

0:19

some changes and those changes are coming.

0:21

We are still busy making this Netflix

0:23

dinner time live, plus trying to integrate

0:26

a lot of these changes in

0:28

terms of how we're going to make this podcast moving

0:30

forward. So please, thank you for being patient. We are

0:32

going to get back to you with plenty

0:34

of new shows. Today, though, we

0:36

did a podcast live at EatsCon

0:39

with the Infatuation. Earlier this week

0:41

with Glenn Howerton, Chris Young and

0:43

myself, where we did a tasting

0:46

of Four Walls Whiskey. This is

0:48

Glenn's new whiskey where Chris and

0:50

I clearly drank too much. It

0:53

was also a tasting to pair

0:55

with the food. So we did

0:57

best food that was being served

0:59

at EatsCon that goes with whiskey,

1:02

best grilled flavored foods and

1:04

best desserts. So three categories. We also did

1:06

some three things about Ireland and, you know,

1:09

just sort of brushing some of the dust

1:11

off. It was a fun time. Delicious food.

1:13

Thank you to all the vendors that came.

1:15

I missed some great chefs there. I didn't

1:18

get to taste all the restaurants that I

1:20

wanted to taste, but it is

1:22

a great event. Thank you to

1:25

the Infatuation and to Glenn for

1:27

doing this podcast with us. We're

1:29

coming back very soon. Better, stronger,

1:31

more produced than ever before. Anyway,

1:33

let's get on to the show. And

1:35

again, promise you we're going to be back,

1:37

but stay tuned to enjoy this live podcast

1:40

with Chris Young and Glenn Howerton and myself

1:42

at EatsCon. Get

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terms and more at apple card.com this

2:11

episode is supported by FX is the bear

2:13

the Emmy award-winning hit series returns falling car

2:16

me Sydney and Richie as they do what

2:18

it takes to elevate the bear their fine

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dining establishment to the highest level all while

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doing their best just to stay in business

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I love the bear very much because I

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do think it's the best depiction of a

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restaurant that's ambitious in any kind of television

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or film I've ever seen you have real

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insiders in the food world that are helping

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it out you have people that really care

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about the business that know the business and

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it's shows there's so many things I love

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about the show one is the concept

2:44

of time or the lack thereof they

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really nail that anxiety as it's so

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so fleeting in a restaurant when you're

2:50

in service I'm excited for this season

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as they try to elevate their game

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to clearly win stars in a ambitious

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vision of a chef and trying to

2:59

get that team aligned these are real

3:01

things that happen in kitchens it's still

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a TV show but more importantly it's

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not just educational it's very very fun

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it is entertaining the bear is entering

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some really interesting storylines in season 3

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I'm very very excited to check it out

3:14

FX is the bear all episodes streaming June

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27th only on Hulu

3:20

we're recording this in front of a live

3:22

audience at EatsCon in

3:26

Santa Monica in Saturday afternoon we are

3:29

joined with a very special guest Glenn

3:32

Howerton who is from it's

3:35

always sunny in Philadelphia

3:37

and co-founder of four

3:40

walls whiskey something that I I chugged

3:43

wait I thought we were gonna where is yeah what is

3:45

there gonna be four can we get some whiskey too let's

3:48

get some whiskey out here yeah let's what are we

3:50

doing let's do this correctly yeah can you tell us

3:52

a little bit about the whiskey before we stuff our

3:54

faces a little bit what do you want to know about

3:56

it well I drank probably

4:00

He's got a lot of heat shots. Dave

4:02

is in a very different mood than he was

4:04

31 minutes ago. Yeah, yeah.

4:06

Yeah, before I walked in the green room, apparently

4:08

he was pouring it directly out of the bottle

4:11

into his face. Yes, it's true. So,

4:14

yeah, well, so it's an

4:17

Irish-American blend. It's

4:19

95% Irish whiskey from Great Northern

4:21

Distillery in Ireland and 5% rye

4:24

whiskey from Jesus. Wow. 5%

4:29

rye whiskey from Jesus and then 95% Irish whiskey. Rye

4:33

whiskey directly from Jesus. This is how it's going

4:35

to happen. All right, cheers, cheers, cheers. Oh,

4:37

you sick of them with the bottle, huh? All right. All right. There's

4:44

only two glasses. Somebody had them. I

4:47

mean, Glen, though, also, no bullshit. When you

4:49

were not in the room, his first reaction

4:51

was, this is really, really good. OK. There's

4:53

no reason to lie. No reason to bullshit.

4:56

It's not overly smoky. It's something

4:58

that is highly drinkable, but also

5:00

delicious in flavor. So. I

5:03

agree. Well done, well done. We

5:07

spent a tremendous amount of time in

5:10

the research phase of

5:14

developing this whiskey, which as

5:17

a whiskey drinker was by

5:19

far the best part. And

5:21

then landing on this, now I get

5:23

to come do fun things like this and drink whiskey

5:26

for a living, I guess. Yeah,

5:30

which is not a bad. No,

5:32

it's not bad. Not a bad way to live. We

5:35

developed this principle. We joked on it a

5:37

while back. We call it the Heffavison principle,

5:39

where in college, you

5:41

have that first friend that drinks Heffavison to

5:43

be different than everybody else. And then next

5:46

thing, they're drinking like a Verona. And next

5:48

thing you know, they're drinking something else. Trying

5:51

to be cool ahead of the pack. At

5:53

what point does someone drink whiskey in their life?

5:56

Well, if you're from Alabama, you

5:59

start drinking at a very young age. Some

6:03

people's grandmothers, they slip it into your

6:06

milk at

6:08

night to help you fall asleep. I

6:11

don't believe my grandmother did that, but I can't say for

6:13

certain. But

6:16

I started probably, well. Well,

6:21

so let's be honest here. It's okay.

6:23

It's Connie's time. Truth or dare? How

6:25

early were you? The entry point was

6:27

the cheap whiskies mixed with diet coke

6:30

and coke in high school. And

6:32

then I had my

6:34

first... Before I could afford anything

6:37

even halfway decent, someone

6:40

bought me a really good scotch. And

6:42

that was the first time I'd ever had a really high end

6:45

whisky and had it just neat. And

6:48

I absolutely fell in love and became a whisky

6:52

enthusiast ever since. Well,

6:54

I think you sort of summarized what

6:56

a lot of people in their youth

6:58

in America sort of experienced. You

7:00

drank sort of cheap beers, tequila,

7:03

whatever you can steal from your parents,

7:06

liquor cabinet. But whisky was something

7:08

that was not something I would

7:11

want to drink in and of itself. It always

7:13

would have to be with a

7:15

mixer of sorts, diet coke, whatever.

7:17

And then someone introduced you to fancy

7:20

bourbon, fancy whisky, and then you become,

7:23

what? Sophisticated. You develop the

7:25

taste. Well, yeah. And some people have that thing with whisky

7:27

that a lot of people have with tequila for such a

7:29

long time. When all these really nice

7:32

tequilas started coming out, people were like, oh, no,

7:34

no, no, I don't touch tequila. And that's because

7:36

they're remembering... Can I say thank you for not

7:39

making the tequila? Yeah, no. But

7:41

let's save the agave plants, everybody. So many

7:43

tequilas. Yeah, so many

7:45

tequilas. Teforesting all

7:48

those agave forests. Yeah.

7:51

Those are sort of lazy drinks in a way.

7:53

I like vodka, I like gin, I like tequila,

7:57

but they don't require aging. But

8:00

no, there's still a science and an art to

8:02

it for sure. But yeah, no, I

8:05

think Tequila got a bad name with a lot of

8:07

people who had bad nights on Cuervo or whatever. We've

8:10

all probably, most of us have had that night

8:12

where you had about 15 shots of Cuervo. Although

8:15

Cuervo makes 1492, was that it? That's

8:18

Don Julio, right? Don Julio is... Clearly

8:21

I had too much Tequila at the back. Don

8:24

Julio is pretty decent. So

8:26

the Hefovisen principle, you drink shitty beer,

8:28

whatever you can pull out of your

8:30

parents' liquor cabinet, then the one friend

8:32

is the pioneering friend of like, have

8:34

you guys heard of Hefovisen? Have you

8:37

heard of this craft beer thing? Have

8:39

you had this orange wine? Did

8:41

you ever have a stage where you were

8:44

sort of proselytizing for what you thought

8:46

was a cool drink? And now you're

8:48

like, oh man, I was a little

8:51

douchebag about that. I don't think

8:53

so, no. You've just always been

8:55

cool. Yeah, I think I've just always

8:57

been really, really cool. Making

9:00

the right decisions and

9:03

people have always been very impressed with me. No,

9:07

I mean, I think if

9:09

anything, maybe it was scotch,

9:11

but that never

9:14

felt like an over-correction. It felt like just

9:16

a development of good taste, I

9:18

guess. I had a little orange wine

9:20

period. I like orange wine. I

9:22

thought I was like super, but I was like, you

9:24

idiots, if you're not drinking orange wine, you don't know

9:27

what good wine is. Yeah, you're missing out on the

9:29

skins. And you're missing out on the sulfites. You need

9:31

those sulfites. Yeah, yeah, yeah. That's

9:34

how I feel about it. But like, what

9:36

is, what is grappa? Is grappa? What

9:39

is grappa? I apologize to anybody out

9:41

there who's like a big grappa fan or if you

9:43

own a grappa company. No one's a grappa fan. What

9:45

are you saying? No one here's a

9:47

grappa fan. Okay. Because

9:49

is grappa... Who is a grappa

9:51

fan here? Any grappa fans? That's

9:53

a liar. What is grappa? What is

9:56

grappa? All right. So we

9:58

know who the liars are. Oh, they're from Italy. I

10:00

don't know if you hear this. Never mind. Never mind.

10:02

I mean, it's basically just all

10:05

the leftover shit. I

10:07

feel like it's like rubbing alcohol that they threw

10:09

a fennel bulb into or something. Right, right. You

10:12

start off with some rubbing alcohol from Walgreens?

10:16

Should we have grappa? Is there a grappa

10:19

stand? That's how popular grappa is.

10:21

It should be here. They said we could just ask them for

10:23

it. I wonder if we can just push it. Is there any

10:25

grappa back there? If there's grappa, bring it.

10:27

Getting a no. But back to the name. Where

10:30

did four walls come from? Well,

10:33

when we started this, we really wanted to do something that

10:35

was a celebration of the bar, because

10:38

so many of our best stories and

10:40

our best nights came from spending nights

10:42

in a bar. And

10:46

I think also coming out of the pandemic, it

10:48

just felt like an important

10:50

time to celebrate physical spaces for

10:52

people to actually congregate, as opposed

10:54

to congregating online, which so

10:56

many of us do these days.

10:59

And we felt like it was appropriate

11:01

to celebrate the people who brought everyone

11:03

into a room together from

11:06

all different walks of life to celebrate

11:09

life. And so four

11:11

walls is just a tribute to the bar.

11:14

You know what also a celebration of life? Eats

11:16

con. Eats con. Eats con. You like

11:19

how I made that transition? Yeah, that was very

11:21

strong. That was very strong. Well, where are you

11:23

going? No, no, I wanted to go back to

11:25

a little bit of where at Eats con, we

11:27

want to do a three things, something we do

11:29

on the podcast. What are the

11:31

three things you do when you come to a culinary

11:34

event like this? Oh, interesting. Right?

11:38

What is the stand you're trying to go to first?

11:40

Are you trying to visit a place

11:43

you heard about, a place that looks like it's

11:45

got a no line, something that is

11:48

a cult favorite? I'm

11:50

a no lines guy. I

11:53

just want to give love to the places without

11:55

a line. Yeah. Whatever you're

11:57

serving there, I'm there for

11:59

it. No line. That's my number one priority.

12:01

I also agree. I'm a no-line person too.

12:03

Yeah. And anybody that waits for a line,

12:05

I'm like, how do I, how

12:08

do I beat the system somehow? And half the time, it

12:10

turns out just to be like the information booth or something.

12:12

But fine, fine, fine, fine. What is

12:14

your strategy, Glenn? Well, I find that

12:16

if you, I can't get away with

12:18

this as much anymore. But the

12:21

strategy of just kind of like acting like you own the

12:23

place. That's a nice strategy. Like, just

12:25

kind of walk up to the front and be like,

12:27

it's fine. It's like Jedi mind trick.

12:30

It's fine, everyone. That used to be your

12:32

strategy up until recently. That was

12:34

generally my point. What you can also

12:36

do is very audibly make

12:38

sure the people that are working there hear

12:41

you asking the people in the line how

12:43

they're enjoying their experience, which

12:45

makes it seem like you maybe own the

12:47

company. You have an official capacity. Yeah. Like

12:49

you're there on, yes.

12:52

You're trying to signal an undercover

12:54

boss situation. Yes. Got it. Yeah.

12:57

So then when you make your way up to the front and

13:00

you're like, hey, you can tell the people working there,

13:02

you're like, you guys are doing a great job. I

13:04

appreciate it. Why stop at the front of the line?

13:06

Why not just go into the goddamn booth and be

13:09

like, I own this. That's a move. That's a move.

13:11

So that's my first thing when I come to a

13:13

culinary tasting extravaganza, a eating celebration

13:15

of life. An eet! It's gone.

13:18

Yes. I'm trying to figure out where can I

13:21

stuff my face the quickest

13:23

as the crow flies. The

13:25

second thing, which happens every

13:28

time someone eats, it

13:30

has to come out the other way.

13:32

Oh, Jesus Christ. Go in the bathroom.

13:34

He's talking about the real things here.

13:36

Bathrooms are always an issue. Yes, bathrooms

13:38

are always an issue. Right? Yes. We

13:41

got some claps. Yeah, thank you for the claps.

13:43

We got some claps here. Keeping it real. For

13:45

taking shit. That's what we're applauding over here. Yeah.

13:47

I don't know about you guys, but it's a stressful

13:49

situation for me because you don't want to be the

13:52

person that, you

13:54

know, that's shitting in the

13:56

bathroom. Yes. With your friends. And everyone's like,

13:58

dude, where's Dave? I don't have a lot of talents, but

14:00

I can go anywhere. Like

14:06

I have no, I'll go wherever. Yeah. Are

14:09

you fast? Are you, I'm fast and

14:11

shameless anywhere. Really?

14:14

Do you have to go like, honestly, do you

14:16

need to like find a private, private

14:19

room? I mean, I prefer

14:21

it. Sure. I mean, like, I'm not like an

14:23

exhibitionist. I'm not trying to shit in front of

14:25

people. It sounds like you'd do well in prison.

14:28

I would too. I would too. Okay. I

14:30

would do okay. Yeah. It's true. It's true.

14:32

I'll tell you, I'm at a point in my life

14:34

where I very rarely plan

14:36

for anything, but I will plan

14:39

what I eat beforehand

14:42

in the day before leading up to an event such as

14:44

this. Up to a day before. So you're so experienced with

14:46

the day you actually. It's like getting blood work done. Like,

14:48

I know I need a fast 12 hours before. But

14:51

do you actually know food so well that

14:53

you know how quickly it's going to come out of you? Yeah.

14:56

You just don't, you don't want to be put

14:58

in a situation, right? That's going

15:01

to compromise your public integrity.

15:05

I just, you know, I really

15:07

hate spooping on an airplane. That's

15:09

also problematic. It's just, it's, yeah,

15:11

that's no good. And I guess,

15:13

yeah. Movements on

15:15

airplanes. That's why they all came here. No,

15:19

and I mean, I'm sure, I know I'm celiac

15:21

or gluten intolerant and dairy, but it's not going

15:23

to stop me. Not an event like

15:25

today. No, not like today. We do

15:27

a little, it doesn't matter what's going to happen

15:29

later. And the third thing, three

15:32

things, right? We've talked about where you eat, where

15:35

you go to the bathroom. And the third thing

15:37

I have to ask is when you come to an event like this,

15:40

do you drive, do you take public transportation? Do

15:42

you ride share? And if you did drive,

15:45

are you thinking about how long it takes to get out

15:47

of here? Oh,

15:50

not even just one of these situations, right? Like,

15:52

this is the leave in the seventh inning thing. You got to

15:54

get out. I don't

15:57

care about the encore. And if you guys want to leave right now,

15:59

we totally understand. Right. This is a

16:01

great question because I think we're the last... Were

16:04

we an act? The fact that you guys are

16:06

here right now is problematic for everyone. You're all

16:08

making a huge mistake in here. You should be

16:10

getting in line for an Uber right now. I'm

16:13

always thinking about how to get out of

16:15

here. If I'm like a

16:18

guest, stadium, basketball game, concert, I

16:20

can never enjoy the second half

16:22

or the... Because I'm always

16:24

thinking like, I'm traffic, I got to get out

16:26

of here. Right. Like a sporting event

16:28

that's a blowout, I'm like, oh shit, I got

16:30

to leave at the third quarter. Yeah,

16:33

but then everyone does that. And you're in

16:35

the same situation. No one here gives a

16:37

shit about what we're talking about on this.

16:39

They're clearly like, whatever. Well... Yeah,

16:42

should we keep talking about poop? Yeah, let's go back

16:44

to poop. We had some claps for poop. Hey,

16:49

they're listening to us. They love

16:51

poop. We got another three things. Three

16:54

things of the Irish culinary canon. In

16:56

honor of the 95% Irish American whiskey,

17:01

we thought we would discuss the

17:03

three... Can we

17:05

as a collective determine the three greatest

17:08

contributions to the culinary canon from

17:11

Ireland? Yeah, we

17:13

can try. Have you

17:15

been to Ireland? I've never been to Ireland. Have

17:18

you not? I've never been to Ireland. Oh,

17:20

it's beautiful. Intensely green. Intensely green? Truly. Like,

17:22

too green. Ireland is intensely green. And I

17:24

think that's the best way to summarize Ireland.

17:27

Yeah, it's green as hell. It's so fucking

17:29

green. Glenn, kick us off though. What are

17:31

you submitting for consideration to be one

17:34

of the three great contributions to

17:36

the culinary beverage canon? Beverages

17:40

or... Anything. Anything you

17:42

stick in your mouth. Could be beverage. Food or

17:44

drink? Well, I mean... Look,

17:47

I mean, it's hard to argue that Irish

17:49

whiskey and Guinness

17:52

are two... That's two. That's

17:55

two. Two of the greatest. No,

17:57

no. That's one. Guinness

17:59

for sure. meal in and of itself. Guinness is

18:02

so I mean like it's highly rated but

18:04

still somehow underrated I feel like. It is

18:06

delicious. Guinness is very... And it really is

18:09

better there. I do I have a theory

18:11

no one has ever gotten drunk drinking Guinness.

18:14

Oh yeah why's that? It's impossible. Oh cuz it's too

18:16

it fills you up before you... Yeah but you're full

18:18

and by the time you have and it's like 12

18:20

hours later to have ten glasses. Right. Oh

18:23

I thought you meant like there's gonna be there's a conspiracy

18:25

where Guinness is actually... No it's really it really is having

18:28

tried it's very difficult. It's

18:30

very difficult. You've actually attempted this. Oh yeah

18:32

I love Guinness and a proper Guinness pour

18:35

is not something I learned. Well I mean

18:37

I think I think with me like I'm

18:39

never drinking a Guinness by itself it's always

18:41

a Guinness and a shot. That's true. For

18:43

me personally it's it's

18:45

it's the combination too. And a shot of

18:47

four walls. It would be very appropriate. Right

18:49

at each time. Yeah but that's that's the

18:51

that's the combo so you know it's like

18:54

it's almost the the

18:56

low alcohol content of that

19:00

was Harrison Ford. Alright good luck buddy.

19:03

Crash last time. You

19:07

guys know that story right? The four wall

19:09

before you move. Right here. The

19:11

Penn Mar Golf Course. Anyway I

19:15

would say I would say also you know what I'm a big fan of

19:18

is Irish butter. Irish

19:21

butter very delicious. Do you guys know what I'm talking... does

19:23

anybody know what I'm talking about? Like something

19:26

about the butter that comes out of Ireland. I don't know

19:29

if it's because it's all it's all I think it all

19:31

that they they're pretty pretty good

19:33

about it's all coming from grass-fed cows or

19:35

like cows that are cows that are named

19:37

Kerrygold. More

19:40

fat I think more fat. More fat. Yeah

19:42

just whatever they're all that green that they're

19:44

green. Dairy dairy industry in Europe in general

19:47

is very delicious. Yeah I am. What

19:49

do you think is a is a in

19:51

the Pantheon in the Mount Rushmore of Irish.

19:53

One of my when I when I tell

19:55

people when I think about favorite culinary and

19:57

I've eaten pretty much all over the world

19:59

eating extremely well. I think

20:02

Ireland as a whole is a culinary

20:04

destination that is underrated. And

20:07

not just because of the beverage. They have great dairy, as

20:09

you say, great cheese. But

20:12

what they do have is like

20:14

the regular eating culture when you go to

20:16

a pub. And you can

20:19

go to a pub there and if it's crab

20:21

season, you're going to get brown crab, which is

20:23

delicious indigenous local crab.

20:26

And going with the butter scene, they have

20:28

brown bread. Did you say butter season? No,

20:30

butter theme. You

20:33

go to a bar, get a pint of Guinness. They'll

20:35

just give you a crab on a

20:37

plate and a loaf or

20:39

rolls of brown bread with copious

20:42

amounts of butter. That's all you

20:45

need. And

20:47

it doesn't have to be a fancy dining

20:49

experience to be a memorable one because it

20:51

can be really sublime. How

20:54

do you make up a story about eating in Ireland? So when

20:56

I was in Ireland, as a

20:58

young boy, no, I listen, my only experience of

21:01

it is in America. I

21:03

do think just the Irish pub in general is

21:05

a wonderful type of establishment. That has nothing to

21:07

do with the food of Ireland. Oh,

21:10

fuck. I really like

21:13

Irish buffalo wings, buffalo

21:16

wings, fish and chips, curry chips, all

21:18

of the wonderful contributions. I have nothing

21:20

to add to this. Good stews. It

21:24

is a good stew. Great stews coming out of there.

21:26

Also, corned beef. I have to admit, I had never

21:28

had until very

21:36

recently because I didn't

21:39

know what corned beef was and it

21:42

always sounded fucking gross. I

21:44

was like... Corned one of the worst adjectives.

21:46

Yeah. Well, let's be honest here.

21:48

You know why? Because there's pastrami. Pastrami,

21:51

smoked corned beef. But a corned beef, you

21:53

don't like corned beef. Corned beef is delicious

21:55

in hash browns. Corned beef hash. No

21:57

one eats corned beef on the regular. Canada.

22:03

Is that true? I have a lot

22:05

of corned beef fans out there. In

22:08

London they have salt beef which is

22:10

corned beef as well. I was looking to the Groppa person

22:12

to see if they also like corned beef. They were just

22:14

like fans of whatever but no just Groppa.

22:16

I didn't know what corn had

22:20

to do with it. I thought I

22:22

was like is there corn. It's more

22:24

of a terminology for preserved. The corns

22:26

are like the actual large grains of

22:28

salt that they stick it in. Yes

22:33

they stick it in the large preserve. They jam it

22:35

in. And then you rehydrate it. I'm not saying, listen

22:37

it can be delicious but if I

22:39

have my choice I'm taking pastrami

22:41

all the time. Smoked

22:43

corned beef basically. Don't

22:46

embarrass pastrami by comparing it to corned beef.

22:52

Okay so are we just establishing

22:54

our three great culinary

22:56

contributions from Ireland? Our Guinness

22:59

slash just the beverage of Guinness

23:01

and a whiskey. Yep. Butter.

23:04

Butter. Butter. And dairy. And pub

23:06

food. And pub food. Yeah. That's

23:08

it. I think that's fair. Great.

23:11

I love it. Speaking of culinary contributions here

23:13

at EatsCon there are a lot of entries

23:16

into the culinary canon

23:18

here. Yeah. That's right. We're going to do a

23:20

little taste test. So we're treating

23:22

EatsCon as a dog show and

23:26

we have three categories. Did

23:28

you just say three like eats? Like

23:30

three categories that we're going to be

23:32

handing out awards to. And before we

23:34

give the awards I just want to

23:36

give a shout out. And is anyone

23:38

here in the audience actually cooked and

23:40

served food in an event like this?

23:43

Anybody? You guys should all

23:45

give a huge round of applause. Just to this one

23:47

person. Thank you. One person right here. Come

23:49

on. Right here. This

23:52

is an extraordinary amount of work. So

23:54

every vendor here was chosen for specific

23:56

reasons. They're doing excellent things but it

23:58

is really you

26:00

like your eggs scrambled over easy or sunny side

26:02

up, the people at Vital Farms believe in one

26:04

thing, keeping it bullshit free. That's why their pasture

26:06

raised eggs come from hens who each have over

26:09

108 square feet

26:11

of space to roam and forage all

26:13

year round. So you can spend less

26:15

time questioning your food and more time

26:18

enjoying it. Look for Vital Farms in

26:20

your grocery store and learn more at

26:22

vitalfarms.com. Vital Farms, keeping it bullshit free.

26:27

So they're all delicious and

26:29

clearly I have to be, I'm trying to

26:31

be objective here, but I'm partial to anything that's a

26:33

Korean fried anything. But

26:35

outside of the Korean hot dog, we

26:38

have three very similar meats,

26:42

slow braised or slow

26:44

roasted. They're different, similar.

26:48

This is the one that is clearly delicious and

26:51

different as well because it's not of this,

26:53

even though they're all similar. I don't want

26:55

to lump them in the same category. You

26:57

can do a taco, Glenn. Well, I can

26:59

say that that is absolutely fantastic. This being

27:01

the chopped brisket from Bodega.

27:05

I'll try it with the whiskey too. Oh my

27:07

God. Oh, you have to drink,

27:09

you have to eat it with the whiskey in order

27:11

to determine if it pairs well with whiskey, right? Yeah,

27:13

exactly. God love EatsCon. They

27:16

try to divvy up these tacos so we can share them.

27:18

So they cut the tacos in half, which

27:20

is not something you can do to a taco. You

27:23

cannot cut a taco in half to

27:25

be shared. Unshareable food, right? A taco,

27:27

delicious in every single way, but

27:30

unshareable. There are things you can't

27:32

share in life, pastadas,

27:35

tacos. That's about

27:37

it. Your feelings

27:40

for one another, things that

27:42

you should never share. All right,

27:44

I'm going to try the Barbacoa Arepa too. An

27:46

Arepa is also something that it's not easy to

27:49

share. This has been decimated.

27:54

I'm glad that I ate all of this beforehand because I

27:56

got to really eat. I feel like an animal. What

28:00

is this? It's Korean hot dog. A Korean

28:02

hot... What makes a hot dog... A

28:05

Korean hot dog? It's been

28:08

something that has grown popular in the past

28:10

six, seven years. Probably eight. It's

28:13

just filled with self-loathing. Sounds like a fucking donut.

28:16

Yeah. That's

28:18

basically what defines it. It doesn't like

28:20

itself. If you want to know what Han is, just

28:22

taste it. All right. I'm going

28:24

to hand out scorecards. Glenn, you're going to write down your

28:26

best... This

28:28

is not best in show. This is the

28:31

dish among these four that was

28:33

best paired with whiskey. Dave, you'll

28:35

write your answer on there, and

28:38

then we'll reveal the results here. I'll write mine. Did

28:43

you pour that one for yourself? I did. I

28:46

didn't want anybody like, oh, you poured so much for... No. My

28:49

word. I got to try that guy. Oh,

28:51

yes. I'm going to put my

28:53

answer here. That Korean hot dog is insane. The

28:55

hot dog. Insane. There's

28:58

a giant... It's like filled with

29:00

cheese and hot dog and... It's

29:03

a hot dog inside of a donut. That is what it

29:05

is. That's exactly what it is. Yeah.

29:08

And I'm all for it. Those tacos are outrageous. Have you thought

29:10

about being a career as a food writer? Because I think you'd

29:12

be better than a lot of them. You

29:15

don't want me to do that. Oh, we need you.

29:21

Good God. Is that was like a backhand

29:23

account with the food writers? No, it's a

29:25

perfect audience for this kind of conversation. Any

29:29

food writers out there? Food writers?

29:31

No food writers. Good for you guys.

29:33

Good career choice. One over here. Except

29:35

for one. You are awesome. I'm sorry.

29:38

You're the best food writer in America right here. You showed up. You

29:40

got a war Pulitzer coming your way. Exactly. Are

29:42

there any pilots out there that were just like, what's going on?

29:44

Let me just... And you just popped over

29:46

because you were going to fly... Oh, we're in the airplane hangar.

29:48

Is that where we are? Oh, yeah. Yeah.

29:51

We're... This background also makes

29:53

me feel like we're at a press conference for the NBA

29:56

finals right now. Listen,

29:59

we didn't... To

32:00

learn now and to appreciate it. No,

32:03

you don't have a gene and I will say this the one

32:05

thing I've learned No, no, it's cilantro

32:07

stems are underrated thrown out

32:09

often and it is more

32:11

subtle You get all the beautiful

32:13

nuance of subtle so play blurt flavors. No,

32:15

and I will say next time you have

32:18

cilantro Ask for the

32:20

stems It's the opposite

32:22

of marijuana ask for the

32:24

stems and you'll be okay

32:26

I'm serious cilantro stems one of

32:28

the most underrated herbs in the

32:30

entire world anything like cilantro 100%

32:33

exactly like cilantro. No, no, I'm telling you

32:35

What do you tell so so you're basically

32:37

saying like oh you don't like cilantro because

32:39

it tastes like soap try the stems It

32:41

tastes slightly less like soap Yeah,

32:44

so that is exactly Oh Koo

32:48

you lord my goodness. What is it again Chris? That

32:50

is the Can

32:54

someone come up here and give us the pronoun?

32:56

No, who actually actually Actually,

32:59

but the Filipino contingent over there. Come here. Come

33:01

on. Come on anybody. Can you pronounce it properly?

33:04

Somebody who can actually pronounce it you're

33:06

too scared to come up and pronounce

33:08

one thing then clap for me

33:10

when I say it So

33:14

Chris is off the hook I mean the

33:16

entire delegation of the Philippines I want to

33:18

say if you're not gonna correct me then

33:20

you gotta applaud me Well,

33:27

first of all, my first question is does this have cilantro

33:29

in it I

33:34

don't know. Can you properly pronounce what the hell

33:36

I'm trying to say here? That's exactly what I

33:39

said, I

33:41

hear no difference between what I'm

33:51

out of here Pretty

33:53

good We got we

33:55

got the people are on people

33:58

are out of very very fancy

34:00

name for a bell pepper puree. It's

34:05

a cooley, Dave. It's a cooley. Speaking

34:08

of cooley, this whatever this corn cooley.

34:10

It's not whatever. This

34:12

delightful corn whatever is good.

34:15

Listen, shout out to Cemon for

34:18

making one of the one vegetarian or

34:20

vegan dish. Yes, for sure. And that takes a lot

34:22

of courage. Going toe to toe with a bunch of

34:24

meat heads. And the

34:26

octopus, octopus another not an easy

34:28

thing to cook at an eat scone. So

34:30

shout out. Yeah, I'm amazed at the great

34:33

outdoor. I'm amazed at how many people saw

34:35

that documentary My Octopus Teacher and continue to

34:37

eat octopus. No, no, no. And

34:39

and and stopped eating octopus. You

34:42

guys, I will say this. Or if I say something,

34:44

it was it was recommended to me that documentary is

34:46

recommended many times and I knew I couldn't watch it

34:48

because it would make me stop. Oh, really? Yeah,

34:51

I watched like 15 minutes of it. And I was like, yeah,

34:54

he's swimming around. I know what's the fun. What's

34:56

he? What's he teaching me?

34:58

What's the documentary did not say is

35:00

because of its intelligence, it is 20%

35:02

more delicious. All

35:06

right, I'm going to hand out

35:08

scorecards again. This is

35:10

for the best grilled category.

35:12

So I think sort of

35:14

prioritizing the grill flavor of

35:16

whatever we're eating here is paramount.

35:22

Dave's got his submission in. I think Glenn just cheated

35:24

a little bit. No, he

35:27

was just trying to see the name of it.

35:29

Apologize, that was like, no, Glenn doesn't cheat. Yeah,

35:32

I do. Okay, Glenn cheats all the time. Okay. I'm

35:35

officially I've had a lot of four walls. Let me tell

35:37

you, I'm only seeing three right now. You

35:39

know, it's like this messed up from the infatuation setting

35:42

this up. They didn't give us like a

35:45

Dixie cup so everyone can see exactly whether

35:47

or not we're drinking this. We can't

35:49

fake it. Right. And was

35:52

this bottle full? Yeah, we're three quarters of the way

35:54

through this bottle of whiskey. No. God

35:57

bless. We're

36:00

going real here. There's no faking on the

36:02

DC show. All right, so

36:04

we have one final category. While we're setting

36:06

up here, did anyone see

36:08

the documentary My Octopus Teacher? And

36:12

did any of you watch that and go, oh, man,

36:15

well, I can't eat octopus anymore? Like,

36:18

was that anyone's reaction to seeing the octopus

36:20

teach this man whatever it was meant to

36:22

have taught him? OK.

36:25

One person. No, I mean, like, I'll admit,

36:27

I only saw 15 minutes of it. It

36:30

didn't stop you. What's that? It didn't

36:32

stop you. No.

36:36

My computer's pretty smart, too. I don't, you know, I

36:38

don't feel, you know. Are you eating

36:40

your computer? How often do

36:42

you eat your computers? You'd be surprised. All

36:46

right, our last category here is best

36:48

sweet. Oh, yeah. There

36:52

are three entrants into this

36:54

category. I think one of them sold out. So

36:57

what is the one that got sold out? So

36:59

we give them the proper shout out? Yeah, so

37:01

this is interesting. It's, well, it's a shout out

37:04

to Caracas Bakery for their guava sweet bun that

37:06

you all ate and didn't leave any for us.

37:09

Although Glenn, you think. What country is Caracas

37:11

from? What? Venezuela. There you go. There you

37:13

go. Although Glenn was like, that's a demerit

37:15

for not having enough, right? They were just

37:17

unprepared. I don't know, man. No, no,

37:19

no. Big shout out to them. Because when you

37:21

come to an event like this, they ask you

37:23

to prepare a certain amount. It takes a lot

37:25

of courage to either make the

37:27

best food where you're sold out or you just thread the

37:29

needle and you're sold out first. You always want to be

37:32

sold out first. But isn't the Dave Chang move to say

37:34

like, oh, they want 1,000 portions. I'm going to bring 25.

37:37

No, you make it look like you did 1,000 portions. All

37:40

right, so we've got a passion

37:43

fruit Italian ice from

37:45

Shin's. We have

37:47

the Kanemuan mango sticky rice sundae, which I

37:50

have right here in my hands. And

37:53

the community goods, pistachio

37:56

churros. Which

37:58

Glenn has in front of him now. Give me a... I'm

38:01

trying not to... Give us your first impressions, Glenn, as

38:03

that... Just tell us, as

38:05

it happens, what's happening. Well,

38:09

first of all, I love a churro. I

38:12

love it. Love it. I

38:15

mean, that's fantastic. Gooey

38:20

pistachio in the middle. Am I saying

38:22

pistachio weird? No. So

38:24

drunk now. That

38:28

is delicious. Did

38:30

you have some of the shaved ice? That's the only

38:32

one I've not had. This passion fruit shaved ice, are

38:35

people from Shins in Earshot?

38:37

It's fucking outrageously delicious. So

38:40

good. Why are you revealing... It's the only

38:42

one I've had so far. Now

38:45

I will eat the churro and have to

38:47

equally say, outrageously delicious. By

38:50

the way, I already tasted all these and I'm tasting

38:53

them. Legitimately very fucking amazing. Why'd you do that, by

38:55

the way? What was the thought behind that? Like,

38:57

I'm not... I'm just curious. Why

38:59

did you do that? Why did you feel like

39:02

you wanted to taste it beforehand and then again?

39:04

Because I didn't want us all to be eating.

39:07

Yeah, did we stop that? Did we prevent that somehow? At

39:11

the same time. Oh, I

39:13

see. Okay, so you thought maybe worst

39:16

case scenario, I can keep the conversation going. I've

39:18

already tasted everything. I'm taking one for the team.

39:20

Okay, so I'm trying this mango steamer. Not

39:23

churro. Let me just say this. These

39:25

are very three, very, very difficult.

39:28

Yeah, normally I'm opposed to electric

39:30

blue foods. Yeah. But that

39:32

ice cream is really, really delicious. Very good. I will

39:35

also say, having had the churro where it was

39:37

not as hot as this is, very different. Yeah,

39:40

the warmer version is really, really nice, right? I don't

39:42

know what I'm going to do here. All right, so

39:44

one more vote needs to go in. Man,

39:47

that's tough choice. This is not easy. This

39:49

is the hardest choice I've had to make. Can

39:52

we... Sophie's choice this. All

39:54

right, I've got my vote in. James putting his

39:56

vote in. I know he had

39:58

a, I know he had a... I changed my vote.

40:00

You had a pregame pick and it may have just changed a

40:03

little bit. Glenn,

40:05

you got yours? Yep. Alright,

40:07

Glenn, do you have your vote for the second round here? Don't

40:09

you touch it. Don't you touch it. I'm

40:14

going to eat it. Alright,

40:16

so I have all the results in here. I

40:19

did change my dessert vote. You had

40:21

a different opinion. I would say everyone's a

40:23

winner here. We're not, you

40:25

know, not everyone gets a trophy, but it's not

40:27

something like that. But everyone's a winner here. Hey,

40:30

can I ask you guys a question? Hey, what? Did I

40:32

drink all of this or did something happen

40:34

here? Should I reveal the winners here? Yeah.

40:37

Okay. And you? I'm

40:39

going to try. Okay.

40:43

So, for the first category,

40:45

best paired with

40:48

whiskey. Is

40:51

this the secret vote or do I say who

40:53

voted for what? What do you think, Glenn? I

40:55

think we let, it's like the NBA votes. Everyone

40:57

knows. Everyone knows who voted for what? Apparently. You

41:00

have nothing to hide? No,

41:02

I mean, if these motherfuckers want to wait for me

41:04

afterwards and let's get to it. We

41:06

have. I'm all whiskey'd up. He just called

41:08

you motherfuckers. Fight me. Fight

41:11

me. Yeah, our next segment is

41:13

everybody comes up here and fights Glenn Howard.

41:15

See, it's just like special

41:18

surprise for everyone. Alright, this is the

41:20

category. Best paired with

41:22

whiskey. Congratulations to everybody

41:24

for participating. Glenn's

41:26

vote first was for... Can

41:30

somebody do a drum roll? Anybody out there?

41:33

What's up, Kylie? The

41:38

dirty Denver chopped brisket from

41:40

Bodega. That is one vote for Bodega. Whoo!

41:44

So good. The second vote is my vote.

41:48

I chose tacos los cholos.

41:50

Wrong. The prime taco. I

41:52

was wrong. Very cilantro

41:54

forward. Very delicious. Actually,

41:57

for sophisticated people. because

44:00

it's hot and it is a tremendous,

44:02

it is not easy to make a dessert with

44:04

passion fruit. It is not. That

44:07

passion fruit is probably unreal. It is

44:09

a very, very tough flavor

44:11

to harness in. It is a

44:13

tremendously delicious Italian ice. And I originally was gonna

44:16

vote for that because it was super hot out.

44:18

But? I did not have, I tasted it

44:21

in the bag, I did not have a hot pistachio

44:23

churro. And

44:25

it's fucking delicious. So I had to

44:28

vote for the churro. The churro. Churro

44:30

for Dave, Glenn. From Community Goods.

44:33

What did you vote for? Ted? I

44:36

voted for the Community Goods, no, sorry. I

44:38

voted for the, sorry, the, the. Churro.

44:42

Mango sticky rice sundae. The mango sticky rice

44:44

sundae for Glenn. Oh, so delicious. Look, I

44:46

kinda went there because the churro

44:48

was amazing. But I kinda

44:51

went there because I feel like it's a more

44:53

complicated dish, more difficult to pull off, a little

44:55

less common. And

44:57

I thought it was incredible. I think

44:59

mango sticky rice. So

45:01

Dave, on, on Dinner Time Live on Netflix, on

45:03

Tuesdays at 4 p.m. I'm saving

45:05

that dessert to make because. We've

45:08

had to, we have made a couple of

45:10

vegan menus, but overall, best vegan

45:12

dessert in the world. Mango sticky

45:14

rice. Yeah, with, with mango, yeah, unbelievable.

45:16

It is truly one of the great

45:19

desserts of all time. Yeah, truly. But

45:21

it also depended on the fucking mangoes.

45:23

So, boys, I

45:25

don't know what to do here because

45:27

I am sweating balls up here. No

45:30

one needed that description, man. But I

45:33

voted for sorbet simply because it brought my body

45:36

temperature down half a degree. It's not a sorbet,

45:38

it's an Italian ice. Get

45:40

it right, dude. Italian ice sorbet.

45:42

By shins. Explain the difference. Sorbet.

45:46

Yeah, what is the difference? As a lower brick.

45:49

As a lower brick? Yeah. Bricks? Bricks.

45:52

What? Bricks is how you measure sugar. Okay.

45:56

I'm gonna mess shit up right now. I can't, I can't, I

45:58

can't. Pure bullshit. enough

50:00

to justify the discrimination. Okay, each con is

50:02

telling us we gotta go. Thank

50:05

you guys. You work for Big Cilantro? I do. Yeah

50:08

man. You work for Big Cilantro? Why are you... I

50:11

am Mr. Over here. This is genuinely upset

50:13

about this. Guys,

50:17

thanks for coming out here. This

50:19

is a terrific weekend. Thank you

50:21

to Infatuation. We're going to

50:23

sign off. This is the Dave Chang Show. Check

50:26

us out on Spotify and enjoy the rest of the

50:28

weekend and all the delicious food. Thank you to all

50:30

the vendors. Thanks everybody.