معلومات عن هذه الحلقة
Chef Nick Wong joins Dave in studio to talk Agnes & Sherman, his Houston restaurant named for his parents and built around personal, deeply considered food. They revisit Nick’s FCI days with Dave, from throwing hatchets and pushing kitchen equipment through the city to hot dog contests, meat glue demos, and the value of doing what you said you’d do. Plus, Angela Garbacz calls in, Dave answers a Spinzall question, and Nick breaks down scallion waffles, cheeseburger fried rice, crispy shell-on shrimp, salt-and-pepper fries, and Eng Soo’s Chicken.
Hosted on Acast. See acast.com/privacy for more information.
الإنجليزية
الولايات المتحدة
النص 🔗
Are you the producer of this podcast?
Add a podcast transcript
Need Audio-to-Text?
Transcribe with Listen411 in Just 60 Seconds
البحث في الحلقات الماضية
البحث في الحلقات السابقة من Cooking Issues with Dave Arnold.
حلقات أخرى في هذا البودكاست
This week on Cooking Issues, Dave and the crew are joined by Alex Hawk, Manager of Culinary Innovation at Burger King, and Zach Young, Director of Culinary and Commercialization at Burger King, for a rare look inside the food science, logistics, and product development behind one of the largest res…
Fish Cheeks chef-partner Dustin Everett joins Dave for a conversation on seafood, Thai cooking, restaurant culture, and why one tiny fish bone can outweigh 160 perfect plates. They discuss frozen versus fresh squid, sticky rice, octopus, Portuguese seafood, fish aging, kitchen technology, and the b…
This week, Dave answers long-awaited cocktail questions, dives into techniques for building better drinks, and shares updates from recent industry events and ongoing Cooking Issues projects. The conversation also covers creative burger experiments, getting more out of a small kitchen, troubleshooti…
Dave reports back from Los Angeles with stories from a Morihiro pop-up and the hard-core world of tiki fandom. The crew also gets into airplane etiquette, Canadian Parmesan-style cheese, pressure-cooker stocks and braises, stabilizing sorbets, aging ice cream bases, purging clams, and the opening a…
This week on Cooking Issues, Dave and the crew are joined by chef Max Wittawat of Bangkok Supper Club for a deep dive into Thai cooking technique, restaurant life, and ingredient realities in New York.
Max talks through the logic behind Bangkok Supper Club’s kitchen-counter tasting menu, why some d…
إخلاء المسؤولية: البودكاست والأعمال الفنية المضمنة في هذه الصفحة مأخوذة من Cooking Issues، وهي مملوكة لمالكها وليست تابعة لشركة Listen Notes, Inc أو معتمدة منها.
تعديل
شكراً على مساعدتنا في الحفاظ على قاعدة بيانات البودكاست مُحدَّثة.
