'Top Chef' Season 16 Wrap-up and Szechuan Hot Pot Cuisine With Andy Greenwald and Danny Chau | House of Carbs

Ringer Food

The Ringer

Society & Culture

4.5 • 1.5K Ratings

🗓️ 20 March 2019

⏱️ 62 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

House is joined by Andy Greenwald to talk about the Season 16 finale of Bravo's 'Top Chef.' They discuss the winner, Kelsey Barnard Clark; true diversity in cuisine; improving Season 17; Southern food; and more (1:54). Then House talks with Danny Chau about Szechuan hot pot cuisine in the San Gabriel Valley, the physical symptoms of insanely hot foods, Nashville hot chicken, and more (22:33). Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

Click on a timestamp to play from that location

0:00.0	Hungry Homey's Hotel Tonight makes it easy to book awesome hotels at amazing rates.
0:06.8	They are like a matchmaker between top rated hotels with unsold rooms and people like you who want to book those rooms and hotel
0:16.4	tonight is not just for last minute bookings you can book for tonight tomorrow
0:20.2	and beyond is perfect for planners, for procrastinators, and everyone in between fine
0:25.7	sweet deals at cool hotels that you actually want to stay at go to hotel tonight
0:31.4	dot com or download the app now. Hey, hey hey, my Hummy, my home, he's my taste buds, my culinary comrades, we've done it.
0:49.4	Welcome to another edition of House, of Combs the Food Podcasts for the hungry people, by the hungry people,
1:01.0	on the Ringer Podcast Network. I am your hungry host, Joe House, my
1:06.1	taste buds a glorious show today. Of course we're going to do best thing I ate
1:11.6	this week. We have Ringer Food Correspondent Danny Chow on to extol the virtues of a new restaurant in the San Gabriel Valley and our old
1:21.4	pal the resident food TV crew and our
1:25.0	beloved top chef official,
1:28.0	top chef officionato, Andrew Greenwald comes on,
1:32.0	he and I have to break down that just completed season 16 based in Kentucky. We both really like the show. That's a spoiler alert. But let's get in that belly my hungry
1:44.5	homies with Danny Chow. All right, my tastepods, as is our way here on House of Carves. It is time for the best thing I ate this week. Our recurring expert, the ringer's own resident food correspondent, Danny Chow, is on the line.
2:13.4	What's happening?
2:14.4	Hello, I'm back.
2:16.0	Happy to be back.
2:17.0	Where are you?
2:18.0	Yeah, you're back on the show.
2:19.4	You're not back from any world travels, right?
2:21.8	No, no, no, no.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from The Ringer, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of The Ringer and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.