Dave makes a quick snack that you might see more and more often in the coming years: dried squid.
He talks about the rising amount of cephalopods in the ocean, discusses the specific umami and texture of squid, and ponders whether it might be coming to more and more grocery store shelves near you.
He also answers an Ask Dave about London eating and gen ... Show More
Feb 2
Jangjorim, Balance, and a Dream Last Meal Rotation
Dave cooks jangjorim, a Korean braised dish usually served as a side, but that Dave thinks could be an entree and a star. He also discusses how to know when rice is properly washed, as well as the difference between mu radish and daikon (amongst other Korean and Japanese foods). ... Show More
56m 12s
Jan 29
Potato Jeon, or Which Foods Hold Value to Us
Dave makes a delicious, two-ingredient dish that he hasn't had since he was a child: potato jeon. Along the way, he makes a second unusual potato dish that his grandmother loved, talks about both of his grandmothers, and reflects on the value we place on certain foods—and how muc ... Show More
42m 54s
Oct 2016
66. Alton Brown (Chef, Author) - Easy-Bake Oven/Hard Knock Life
Since 2008, Big Think has been sharing big ideas from creative and curious minds. The Think Again podcast takes us out of our comfort zone, surprising our guests and Jason Gots, your host, with unexpected conversation starters from Big Think’s interview archives. Cook, writer, an ... Show More
50m 11s
Mar 2025
Queer Eye’s Antoni Shares the Surprising Ways That Food Can Change Your Life
This week, JVN and Antoni Porowski serve up a delicious conversation on the intersections of food, identity, and personal growth. From Antoni’s culinary journey to the ways food connects us to our past, present, and future, they explore how what we eat can reflect who we are. Ant ... Show More
40m 21s
Jun 2021
#214 - Your Guide to Summer Meals
The energy around cooking this summer is a bit of a situation. So we’re going to talk about how you think about your meals, cook them, and eat them through the lens of how you might eat on vacation. If you’re going on vacation and have to feed your people, this episode will obvio ... Show More
18m 50s
Nov 2019
Ep. 101 - Movie 4 (Part 1) w/ Lauren Shippen & Briggon Snow
Lauren Shippen (The Infinite Noise) and Briggon Snow (The Bright Sessions) join Schubes to discuss the Harry Potter and the Goblet of Fire movie! Topics include: shattering Lauren’s world, swiveling chairs, The "Top O' The Mornin'" sign, Barty Crouch Sr.’s mustache, puberty, Krum ... Show More
1h 15m
Mar 2023
#305 - Dinner Permission with Ali Slagle
Ali Slagle is a food writer for The New York Times, the author of one of my favorite cookbooks, and an all-around delight. She’s here today to put some words to the never-ending chore of dinner and give us a fresh perspective on how to find and use low-effort, high-reward recipes ... Show More
34m 41s
Jul 2023
Tim Minchin, chargrilled vegetable & orecchiette salad with pesto and a Pinot Noir
Nick and Angela welcome their first Grammy-nominated guest to DISH HQ.
Writer, actor and composer Tim Minchin was born in the UK and raised in Perth, Western Australia. He gained notoriety when he won the Perrier Best Newcomer Award at the Edinburgh Fringe Festival in 2005 and ... Show More
32m 54s