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Netflix "Ugly Delicious" featured chef, Floyd Cardoz, victim of Covid

Grant Green

Well-Known Member
Jan 22, 2004
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Portland, OR
Damn, kind of hits home. I just watched S2E2 of Ugly Delicious on Indian food the other night, which features Floyd. David Chang infers that he is one of the best chefs in the world. He has apparently died after testing positive for the virus.

BTW, I highly recommend this show if you enjoy cooking. David Chang is very entertaining and though provoking.
 
Damn, kind of hits home. I just watched S2E2 of Ugly Delicious on Indian food the other night, which features Floyd. David Chang infers that he is one of the best chefs in the world. He has apparently died after testing positive for the virus.

BTW, I highly recommend this show if you enjoy cooking. David Chang is very entertaining and though provoking.

I mentioned Chang's podcast in another thread - very insightful and informative; and he doesn't just talk about food (though that's his primary focus). I haven't seen Ugly Delicious yet but want to check it out.
 
You will enjoy. He has a few themes, including a traditional vs modern and high end vs low end.

Started watching this last night; made it about 75% of the way through episode two. Chang is great for something like this - he's a more approachable (and more decorated) Anthony Bourdain and is unintentionally very funny. He's also very willing to change his mind about 'big food' ideas and has the clout to say he likes Domino's pizza without getting any pushback. I think the format is great and I loved how they didn't feel the need to make Chang part of everything; in the pizza episode, it was nice seeing the Brooklyn traditionalist go to Naples and New Haven, while Chang went to Tokyo with Aziz Ansari and actually delivered pizzas for Domino's (something a lot of chefs with his pedigree would never do). Made for a very entertaining and informative show! I also loved the fake songs about pizza.

Episode two (tacos) was equally entertaining and informative. I especially liked the part about Taco Bell and how it's founder basically ripped off the idea from the little Mexican place across the street. What's more entertaining is that in Mexico, tacos are not made with ground beef, lettuce, and cheese - but, it's what the little Mexican restaurant used because those were the ingredients that were available. So, David Bell was ripping off an imitation taco and rode it all the way to the bank. I'm really anxious to see what happens with Noma in Mexico - the one food writer asks if what they're doing is appropriation, because the idea of Mexican food as haute cuisine sort of goes against the traditional spirit of Mexican food as fresh and fully formed, but not fussy. Really looking forward to seeing more and starting Breakfast, Lunch, and Dinner at some point.
 
I'm less than a month in on Netflix. Don't know why I waited so long to get on board, but it's amazing. I'm a serious eater and a pretty good cook, and the food shows on Netflix are really incredible.

David Chang is a wunderkind. He grew up in nearby Vienna, Virginia -- I'm in Springfield -- and when he references eating at Wu's Garden growing up, well, I've eaten there about 20 or 30 times before it closed.

He brought Christina Tosi under his wing at Momofuku, and spun her off as Milk Bar. She's a Lee High School graduate, and she spoke at my son's graduation in 2013. He and his football buddies were kidding around about having a cupcake maker as their graduation speaker, and I lit into them about how accomplished she was as a businessperson and now a TV star.

Anything David Chang touches turns to gold. I was an avid cover-to-cover reader of Lucky Peach when it was published.
 
I'm less than a month in on Netflix. Don't know why I waited so long to get on board, but it's amazing. I'm a serious eater and a pretty good cook, and the food shows on Netflix are really incredible.

David Chang is a wunderkind. He grew up in nearby Vienna, Virginia -- I'm in Springfield -- and when he references eating at Wu's Garden growing up, well, I've eaten there about 20 or 30 times before it closed.

He brought Christina Tosi under his wing at Momofuku, and spun her off as Milk Bar. She's a Lee High School graduate, and she spoke at my son's graduation in 2013. He and his football buddies were kidding around about having a cupcake maker as their graduation speaker, and I lit into them about how accomplished she was as a businessperson and now a TV star.

Anything David Chang touches turns to gold. I was an avid cover-to-cover reader of Lucky Peach when it was published.

His podcast is awesome - but if you’re politically sensitive, steer clear of a few of them. And yes - local VA boy but went to Georgetown Prep IIRC.
 
Started watching this last night; made it about 75% of the way through episode two. Chang is great for something like this - he's a more approachable (and more decorated) Anthony Bourdain and is unintentionally very funny. He's also very willing to change his mind about 'big food' ideas and has the clout to say he likes Domino's pizza without getting any pushback. I think the format is great and I loved how they didn't feel the need to make Chang part of everything; in the pizza episode, it was nice seeing the Brooklyn traditionalist go to Naples and New Haven, while Chang went to Tokyo with Aziz Ansari and actually delivered pizzas for Domino's (something a lot of chefs with his pedigree would never do). Made for a very entertaining and informative show! I also loved the fake songs about pizza.

Episode two (tacos) was equally entertaining and informative. I especially liked the part about Taco Bell and how it's founder basically ripped off the idea from the little Mexican place across the street. What's more entertaining is that in Mexico, tacos are not made with ground beef, lettuce, and cheese - but, it's what the little Mexican restaurant used because those were the ingredients that were available. So, David Bell was ripping off an imitation taco and rode it all the way to the bank. I'm really anxious to see what happens with Noma in Mexico - the one food writer asks if what they're doing is appropriation, because the idea of Mexican food as haute cuisine sort of goes against the traditional spirit of Mexican food as fresh and fully formed, but not fussy. Really looking forward to seeing more and starting Breakfast, Lunch, and Dinner at some point.
Nice write up. 100% with you. I figured this was up your alley.
He came out of the gates swinging with pizza. I was hooked right away. I loved when Mark Iacono tells him if he ever orders Domino's in his place again, they're going out in the street.
I found Viet-Cajun pretty interesting. Check back when you get there.
 
Nice write up. 100% with you. I figured this was up your alley.
He came out of the gates swinging with pizza. I was hooked right away. I loved when Mark Iacono tells him if he ever orders Domino's in his place again, they're going out in the street.
I found Viet-Cajun pretty interesting. Check back when you get there.

I like that Chang pushed back on Iacono and 'authenticity'; the look on his face when Chang says 'New Haven has the best overall pizza community in the US' is priceless. Still, I was jonesing so hard for some pizza after watching that episode - they all looked amazing (though I'm disappointed Western PA pizza didn't get a mention).

I think like most I discovered Chang in an Esquire article in around 2008 or so. Spending some time in Japan as a youth and eating Japanese street food - especially ramen and fried rice - pretty much every day, made the dining scene in Beaver County so much less exciting. The best I could do was fried rice from a Chinese place. When I moved to Alexandria, Japanese food was more accessible but it was mostly sushi; maybe you could get yakisoba if you were lucky. But, I remember reading that article and thinking, 'Ramen is cool now?? And this chef swears and doesn't change ingredients for allergies? $125 for two whole fried chickens? WTF?' and immediately had to go to NYC. Went with my wife to the first Momofuku and just loved it. The pork buns, the ramen, the OB beer....so happy this food trend has continued (and evolved in places like DC). And as much as I love ramen, I think I actually prefer pho these days...

Anyway, I have both the Momofuku and Milk Bar cook books and they're great to read, even if the recipes are insane (Chang's ramen has 22 ingredients! That's if you buy store bought ramen noodles...). So far, I've made his quick salt pickled vegetables and they were pretty good :rolleyes:. Also, his Momofuku CCDC doesn't even serve ramen since he's really pivoted away from it recently. Dammit.
 
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