‘Best of Dave Chang Show’: The Origins of Fat Washing, Top Five Fruits, and the Bar Test With Dave Arnold

Dave Chang and Chris Ying are joined by Dave Arnold to discuss culinary innovation, cocktail terminology, and the merits of knowing the history behind cooking techniques. The conversation begins with fat washing, its origins with Don Lee and the WD-50 bartenders, and whether cooks today need to know the history of techniques or if it constitutes plagiarism. They explore the use of terms like "edible cloud" and "embered" in the culinary world, questioning their actual meanings. The group then debates their top five fruits, revealing preferences for mangoes, oranges, strawberries, and cherries, while also touching on the reliability and versatility of certain fruits like grapes and limes.

Outlines

Part 1: Introduction, Culinary Genius

Part 2: Techniques, History, Jargon

Part 3: Bar Culture, Service

Part 4: Fruit Rankings, Debates

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The Dave Chang Show

Part 1: Introduction, Culinary Genius

Dave Chang Praises Dave Arnold's Genius and Culinary Contributions

Dave Arnold's Thanksgiving Stuffing Recipe: A Culinary Anomaly

Part 2: Techniques, History, Jargon

Fat Washing Origins: Benton's Bacon, WD-50, and Perfume Techniques

Culinary History, Plagiarism, and the Importance of Knowing Your Roots

Defining Culinary Terms: Shoemaker, Edible Clouds, and Atomizers

Debating Culinary Jargon: Embered, Flavor Profile, and the Bar Test

Part 3: Bar Culture, Service

The Daiquiri Test, Strong Drinks, and Tinder Dates at Booker and Dax

Bartender Recommendations, Polarizing Drinks, and Open Bar Disasters

Part 4: Fruit Rankings, Debates

Top Five Fruits: Mangoes, Oranges, and the Asian Pear Debate

Pears, Passion Fruit, and the Importance of Limes

Watermelon, Pluots, and the Worst Five Fruits

‘Best of Dave Chang Show’: The Origins of Fat Washing, Top Five Fruits, and the Bar Test With Dave Arnold

The Dave Chang Show

Part 1: Introduction, Culinary Genius

00:02Dave Chang Praises Dave Arnold's Genius and Culinary Contributions

Dave Chang Praises Dave Arnold's Genius and Culinary Contributions

06:06Dave Arnold's Thanksgiving Stuffing Recipe: A Culinary Anomaly

Dave Arnold's Thanksgiving Stuffing Recipe: A Culinary Anomaly

Part 2: Techniques, History, Jargon

08:07Fat Washing Origins: Benton's Bacon, WD-50, and Perfume Techniques

Fat Washing Origins: Benton's Bacon, WD-50, and Perfume Techniques

17:30Culinary History, Plagiarism, and the Importance of Knowing Your Roots

Culinary History, Plagiarism, and the Importance of Knowing Your Roots

24:28Defining Culinary Terms: Shoemaker, Edible Clouds, and Atomizers

Defining Culinary Terms: Shoemaker, Edible Clouds, and Atomizers

31:17Debating Culinary Jargon: Embered, Flavor Profile, and the Bar Test

Debating Culinary Jargon: Embered, Flavor Profile, and the Bar Test

Part 3: Bar Culture, Service

35:26The Daiquiri Test, Strong Drinks, and Tinder Dates at Booker and Dax

The Daiquiri Test, Strong Drinks, and Tinder Dates at Booker and Dax

42:23Bartender Recommendations, Polarizing Drinks, and Open Bar Disasters

Bartender Recommendations, Polarizing Drinks, and Open Bar Disasters

Part 4: Fruit Rankings, Debates

49:05Top Five Fruits: Mangoes, Oranges, and the Asian Pear Debate

Top Five Fruits: Mangoes, Oranges, and the Asian Pear Debate

53:51Pears, Passion Fruit, and the Importance of Limes

Pears, Passion Fruit, and the Importance of Limes

1:01:13Watermelon, Pluots, and the Worst Five Fruits

Watermelon, Pluots, and the Worst Five Fruits