The Dave Chang Show

Dave makes a 'South Beach' steak and pairs it with coco-bread-Parker House rolls, a wedge salad, a baked potato, and more for Udonis Haslem, NBA on Prime Studio Analyst. Dave and UD talk about UD's diet transformation before the NBA, Heat culture, becoming comfortable with being uncomfortable, and parenting kids who play sports. They also discuss the cities NBA players love to go to, and the intimidating credit card game the team plays to determine who pays the bill. Check out Udonis Haslem on Amazon Prime NBA: https://www.primevideo.com/sports  Learn more about Mr. Chow: https://www.mrchow.com/  Learn more about Kabawa: https://www.momofuku.com/restaurants/kabawa  With Vrbo, what you book is what you get. Shop Amazon and save the everyday. Visit amazon.com today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

A whirlwind kitchen sprint to prep steakhouse sides under a tight timeline. Techniques for cream spinach, double-stuffed and craggly crispy potatoes, and a Chris Young method with beef tallow. A spicy Latin/South Florida dry rub and a cocoa Parker House–style roll get attention. Quick-pickled shallots, rendered bacon tricks, and a dill ranch finish the lineup.

Dave tackles two unfamiliar dishes: a tropical conch salad and dense German potato dumplings. He experiments with tenderizing, texture and tools while debating food mill versus ricer. Sleep troubles and on-the-fly fixes lead to last-minute tweaks to make the dumplings camera-ready. Cultural notes on conch sourcing and memories of shellfish round out the cooking adventure.

A hands-on walkthrough of steakhouse sides from wedge salad and sautéed iceberg to double-stuffed potatoes and creamed spinach. Techniques include a microwave shortcut for crispy baked potatoes and a roux-based, fat-forward spinach sauce. There is a mad-cap attempt at a prune-forward steak sauce and praise for Benton's smoked ham and bacon.

Todd McShay, NFL draft analyst and scouting pro, and Steve Muench, co-host and draft strategist, join for a lively mix of football and food. They compare talent evaluation in scouting and the kitchen. They compete in a food-themed combine, debate analytics versus film, and break down steak, rösti, béarnaise, and other culinary tests.

Daniel Dae Kim, actor and producer known for Lost and K-EVERYTHING, joins to talk Korean food and identity. They discuss tteokgalbi and hoe-deopbap, role models and representation, growing up Korean American, Busan seafood roots, and cultural benchmarks for K-everything’s rise. Short, candid, and full of food and career stories.

A kitchen lab testing Yoshoku-style potato, egg, and tomato salad sandos and a panko-crusted hamburg steak. Homemade mayonnaise and the science of emulsions get a deep dive. Discussions cover the 70/30 meat-to-fat rule, binchotan charcoal finishing, and convenience-store sandwich culture.

They investigate a baffling wet-suitcase mystery with playful theories and suspect interrogations. They tour food at the Masters, praising surprising menu finds and the phone-free vibe. They debate a championship-dinner menu and public reactions. They trace who shaped modern plating and swap packing rituals and travel hacks.

Mina Kimes, ESPN NFL analyst and journalist known for sharp sports analysis and media appearances. They riff on gluten-free schnitzel and inventive coatings. Funny stories about Celebrity Jeopardy!, Family Feud, and baking show moments. Conversations wander through Korean food traits, parenting styles, and a chaotic milkshake taste test.

A recipe redo focused on a gluten-free tonkatsu-inspired cutlet using quinoa and red lentils for a crunchy dredge. Homemade lemon puree made from pressure-cooked Meyer lemons and a cabbage side to mimic tonkatsu service. Bulldog-style sauce construction and frying tests that probe crispness, moisture control, and plating readiness for service.