Bathing Suits are Underwear, Air Conditioning is Necessary, and Other Heat Wave Debates

**SPEAKER_1** (0:00)
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**David Chang** (1:06)
Hey guys, welcome to The Dave Chang Show. I mean, for most of you guys, it's probably extraordinarily hot outside. Even in LA, it's been heat advisory day after day. There's fires in Europe. It's hot as hell in many parts of the world, and not my favorite kind of feeling. But you'd be surprised that in this episode, I'm going to tell you that maybe the best way to combat heat with your food is to actually fight it with fire and to make something steaming, boiling hot, and usually something that's usually reserved for wintertime. I'm going to give you a beef braised dish based on my mom's kalbijjim. It's not short rib. I'll explain to that in a second. But Koreans have a term for it. It's eoljeol, which is fighting fire with fire. And I feel like it's very much an Asian thing, and we'll talk about that in a second. I'm going to get into a moif. It's going to be the hot summer heat edition. And then we're going to get our guests that sent in their sort of reservations. We have three guests and I'm going to feed them, and we're going to get into an inappropriate dinner conversations, summer hot weather editions.
This episode of The Dave Chang Show is presented by Vrbo Vacation Rentals. People are unpredictable, especially when you travel with them. Someone's in a mood, someone's hungry, someone didn't sleep, something's going to happen. You can't be worrying about your vacation rental too. That's why when you book with Vrbo, Vrbo Care and 24-7 live support is built in. So if something's broken, not as described, or just not right, Vrbo is there 24-7 to help. If you know you Vrbo, book today on the Vrbo app. Terms apply, see verbo.com/trust for details. It's one of the craziest feelings in the world when you first experience kitchen heat for really the first time. You can think about it, but it's a completely different ball game, especially when it's dirt cold outside, and you're working in front of a wood-burning oven, it's still hot as hell. So now imagine when it's hot as hell outside, it's way worse, right? So a lot of kitchens don't have the best sort of air condition. I don't think I've ever worked in a kitchen where the cooks felt comfortable when it's 95, 100 degrees outside.
Humidity doesn't matter, it's going to feel humid in the kitchen, but it's the kind of heat that's suffocating. And I think more and more cooks are wearing sort of Porter's dishwasher jackets, which are really comfortable, but also they're usually polyester and they're coming from the dry cleaners, and they have whatever chemicals on them. And when you start sweating, almost everybody knows, if you've worked in a hot kitchen, what I'm talking about, you start getting rashes, and it just is weird. It's a terrible, terrible feeling. There's nothing you can do. It is just oppressing. And I remember the first time I told my dad I wanted to work in a kitchen at Salmon Harry Steakhouse in Washington, DC. I did not take this job because I'm sure I've told this story before. He went to the owner who we knew because they worked in restaurants for a long time, and they just brought one of those metal chairs and sat me in front of the grill salamander, right? Where all the steaks are cooked at like a crazy high temperature. And it literally looked like the center of the sun, and that's what it felt like. And I must have been there maybe five minutes, 10 minutes, but it felt like five hours. And I was like, I don't know how these cooks are spending all day in front of this thing. It felt like hell. But I would say majority of kitchens, it's hot as hell when it's cold outside, and it's damn near miserable when it's hot as hell outside too, because the fresh air that's coming in is also just fucking hot and oppressive. The irony is the one station or two stations that are actually the hardest to actually execute in is not the stations working next to the hot stove, it's pastry and it's garemonie, because you're asked to do with impossible. I mean, it might feel like 90, 100 degrees inside or higher, like literally feels so hot, and you know it's so hot that if you have any herbs or delicate lettuces, if you leave it out, it's going to wilt in like five to 10 minutes. So if you're a cannelling ice cream, like what are you supposed to do? You're constantly in a battle with this heat.