Paul Carmichael & Dennis Ngo

Dave is back with a full crew (John, Nastassia, Quinn, and Jack) plus two guests with deep Momofuku roots: chef Paul Carmichael of Kabawa and Dennis Ngo of Di An Di. The conversation ranges from New York ingredient sourcing and Caribbean flavors to the mechanics of great bread and better sandwiches—banh mi rolls vs. po’boy loaves, what makes a steak sandwich fail, and why mayo choices matter more than people admit.

Quinn reports on cooking with emu eggs (carbonara, omelets, and what their texture suggests for custards and pasta), while Dave goes deep on soursop, why purées don’t compare to fresh fruit, and the necessity of having “a guy” for the good stuff. Dennis talks pho fundamentals—older stewing hens, keeping stock clean, holding aromatics late, and the unglamorous truth of moisture management (“squeeze that meat”). Paul breaks down laminated patties as a Haitian/Jamaican hybrid (dough technique vs. filling focus), plus WD-50-era lessons on why recipes are only guides without reps. Also: LA danger dogs, a surprisingly serious Disney-adjacent meal at Napa Rose, and a parting hot dog tip for NYC.

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