It’s an All-Tangent Tuesday as Dave and the crew debate the unwritten rules of restaurants: bringing your own crushed red pepper, sneaking food into movie theaters, why some places refuse perfectly reasonable off-menu requests, and whether chimichurri disqualifies steak frites from being steak frites.
Then things get technical with grilled lobster, birthday steaks, blood cocktails, yeast percentages, and a deep dive into getting the perfect glossy mahogany crust on homemade pretzels. Plus, Dave lays out his dream outdoor kitchen—from a tandoor and raised hearth to a bread oven, deep fryer, and an outdoor Searzall setup—and previews an upcoming exploration of tree-sap spirits and fish sauce.
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