Death, the Best Reason to Live

SPEAKER_1 (0:00)

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Dave Chang (1:06)

Here's a prediction that's definitely going to come true. We're all going to die. And that's what scares most people. But I'm here to tell you, if you sit and think about it a lot, like I do, I think it actually might improve your life. On today's episode, we're giving Deaf A rebrand.

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. Welcome to The Dave Chang Show. I'm here with Chris Ying, producer David, and today we're going to be doing a moif, My Opinion is Fact. We're going to be confronting death head on with our dining guest today who sent in reservations requests to ticketsatmajordillamedia.com.

And today I'm making done. All this stuff right here that put me in the weeds right before we started air.

And I'm going to tell you a little bit about this because you get this more often at home cooking. This is something my mom would do. In fact, I have never made this recipe ever, ever. None of this. This is all stuff my mom would make, and I just sort of cooked it from memory of watching her. She didn't always make the ground beef one, but she definitely would make the pollock.

And if you haven't had pollock, I've never had it fresh. It's always been frozen.

But this is something that would often be made during family get togethers. But unfortunately, I've been to a bunch of funerals over the past 20 plus years. And in Korean culture, they say yukgaejang, but I've never really seen yukgaejang, which is the beef stew. What I've always seen is jeon. And the reason why you serve this is it's bite-sized. It's actually a great dish because it's served as pajeon or panchan, something you get at the beginning of the meal. And it's something that you can sandbag, cook in advance, and it's great room temperature. This is like really old school Korean cooking. So you dredge it in flour and then egg wash and then pan-fry. It's not deep-fried. I got a little too brown. It should be like nice and yellow, not sort of golden brown. But stay tuned for the end, and I will go over exactly how I made this all. But today, let's get into this moif about our good friend, death.

Chris Ying (4:06)

I mean, speaking of death, this all came up because you introduced me to something. This obituary I had never read in my entire life. I can't believe you to...

Dave Chang (4:15)

I'm glad you actually brought this up. I can't believe you never read this obituary.

Chris Ying (4:18)

I never read this thing. You were like, I read this all the time.

Dave Chang (4:22)

I tried to read it every year.

Chris Ying (4:24)

Which I didn't understand what the hell you were talking about, why you would read an obituary every year. And then I read it and I was like, oh, this might be like the greatest, whatever, 2,000 words of writing ever committed to paper.

Dave Chang (4:35)

It's the greatest obituary I've ever read. And it's 2012 And I remember, I don't read the obituary. I don't know why it happened. But I remember reading, just like scrolling through, being like, that's interesting.

Chris Ying (4:48)

Did you know who this guy was? John Fairfax?

Dave Chang (4:51)