Speaking About Food With Authority I Pambazos, Food Snobs, and Food Ranking Culture

The Dave Chang Show

The Ringer

Food, Society & Culture, Arts

4.8 • 8.7K Ratings

🗓️ 20 April 2023

⏱️ 64 minutes

🔗️ Recording | iTunes | RSS

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Summary

This episode begins with Dave and Chris taking us on a journey through their favorite snacks at Spotify headquarters. Dave then realizes that he could make a delicious pozole using one of the snacks found in the lobby. This discovery then sparks a discussion about whether or not chefs should create their own take on cultural favorites. Dave, Chris, and Euno later share that they came upon a random food truck where Dave ended up discovering a new dish to love: pambazo (a Mexican sandwich made with pambazo bread, and dipped and fried in red sauce). This led Dave to wonder when a person has the right to recommend and/or rank food for others. The guys also discuss whether or not “best of” lists help or hurt restaurants. They wrap up the episode by discussing Dine L.A. Restaurant Week and when it's time to introduce or scrap food dishes at a restaurant. Hosts: Dave Chang and Chris Ying Guest: Euno Lee Producer: Cory McConnell, Victoria Valencia, Gabi Marler Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	So every time we come into the Spotify offices downtown, we eat our lunch here quite frankly.
0:06.4	We eat all the snacks. We were at the coffee bar. They got a wonderful breeze to hear.
0:11.5	The line was too long. So I loaded up with some caffeine diet coax, but they have this brand of
0:16.5	corn nuts called love corn. Really good exceptional corn nuts.
0:21.3	Except not good corn nuts. And I can only imagine that the other flavors must be good.
0:26.5	They got to have a ranch. They got to give us spicy. We're just doing the OG sea salt.
0:30.8	But I just want to share with you. This is literally how I come up with
0:34.6	would come up with a food idea or recipe or dish. And we're going to talk about
0:42.2	changing up the menu later on this podcast. We're going to talk about a few things today. But
0:47.3	unannounced to anybody here. I had a menu idea. What do you think this would be good on?
0:53.8	Who's crunchy? No. Corns. I mean, almost everything. Salads and rice.
1:03.1	You know what I've never had it on. And what's probably one of my most cook dishes of my life
1:07.6	is pizolet. Oh yeah. Yes. Because guess what? You either put a tostada or some kind of tortilla chips.
1:15.8	A little crunchy thing. And there's harmony on the bottom.
1:19.3	Mm-hmm. Corn two ways. Three ways.
1:22.6	God damn. A little pizole with love corn.
1:25.3	Pizole? I still can't have pizole without the ham.
1:30.1	I still think you have a tostado or chips. But scattered with the... So usually I'd like to have
1:36.3	the sliced, you know, it's traditionally cilantro, onions, cabbage, sliced radish,
1:41.0	lime or lemon. You know, Miss Palapeno or some chili. I think the six of bowl is economy.
1:49.6	Would be corn nuts. For those that don't know pizole, go get yourself a bowl.
1:55.1	Yeah, go get yourself a bowl. These little corn bastards would be really nice because they
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