Eating Rice

Episode 35 - Should We Set a Shot Clock for Dinner?

This week on Eating Rice, Caleb and Joel dig into the unspoken rules around dining timelines. Should we all agree on how long dinner should last before making other plans? And what about the art of eating and chatting? How do you keep the conversation flowing while still finishing your meal on time?

Episode 34 - Who Let Him Grill?

This week on Eating Rice, Caleb and Joel dive into Joel’s trip to New Orleans, packed with oysters, crawfish, and powdered sugar-covered beignets. We cover how do you politely tell someone they shouldn’t be the one grilling? And why do we always hand the tongs to the guy who’s never cooked a day in his life? Plus, we chat about the Michelin Guide’s debut in Boston. What does it really mean for a city’s food scene?

Episode 33 - Starting a Wine Club

This week on Eating Rice: Caleb and Joel dive into the art of the perfect post-golf meal (spoiler: unagi don takes the crown), Joel shares his new go-to spot after church—and we chat wine clubs, food pairings, and why the people you share it with matter more than the wine itself.

Episode 32 - Behind the Scenes of Caleb’s First Coffee Pop-Up

Join Caleb and Joel as they chat through the behind-the-scenes chaos of Caleb’s first coffee pop-up—what went well, what didn’t, and what he’s changing for the next one. Plus, Joel shares his discovery of the perfect ciabatta buns, the secret ingredient to his ultimate sandwich. Pour yourself a cup of coffee—this is the kind of convo best served warm and fresh.

Episode 31 - Rising Beef Prices & The Search for a Go-To-Restaurant

In this episode of Eating Rice with Caleb and Joel, the hosts discuss the rising cost of beef — is it really worth the price? They’ll also share some quirky (yet potentially game-changing) fried rice techniques. Then, they’ll explore the magic of guanciale. Finally, Caleb and Joel help listeners find their go-to restaurant — the place they can always rely on and build a connection with the owners.

Episode 30 - Cantonese Diners & Coffee Snobs Unite

Caleb and Joel are back at it, dishing out hot takes and tasty bites. This week, they dive into how to spot a great cha chaan teng (Cantonese diner) and how milk tea is the key. They also unravel the surprisingly tricky art of building a charcuterie board and try to make sense of the mysterious world of “fourth wave coffee.” Plus, Caleb spills the beans on his upcoming coffee pop-up—mark your calendars!

Episode 29 - Curry, Carbs, and Critique

In this episode, Caleb and Joel dive into their favorite curries and debate whether carbs or proteins are trickier to cook. They also explore the nuances of giving feedback to restaurants—when should you speak up or stay quiet? Tune in and join the conversation!

Episode 28 - Hot Dog Chronicles: From Foie Gras to Costco

Join hosts Joel and Caleb as they dive into the world of hot dogs — from the luxurious foie gras-infused varieties to the beloved Costco classics. Are hot dogs becoming the next big culinary trend? They'll explore the history of sausages and meat in a tube across different cultures and ask the age-old question: is there a "right" way to cook a hot dog?
Plus, they'll explore the rise of restaurant pop-ups and the innovative trend of opening restaurants within existing ones. They’ll also share their food resolutions for 2025.

Episode 27 - Christmas Through the First-Gen Asian Lens

Join Joel and Caleb for a tasty, fun-filled chat about making Philly Cheese Steak with Costco meat, Caleb’s pick for Vancouver’s Restaurant of the Year, and their favorite holiday eats. As first-generation Cantonese and Taiwanese North Americans, they sprinkle in stories about blending traditions, creating new ones, and celebrating the delicious chaos of it all. It’s a feast of laughs, culture, and mouthwatering foodie moments you won’t want to miss!

Episode 26 - Choosing (and Refusing) Restaurant Choices and Solving the Potluck Problem

In this episode, Caleb and Joel dive fork-first into the chaos of dining with friends—how to suggest restaurants without starting a riot, politely reject bad picks, and marvel at the Cheesecake Factory’s menu that somehow includes everything. We also resurrect the infamous potluck problem, unpacking why it’s always a disaster, what you can bring to avoid judgment, and how to handle those friends who show up with a bag of chips and a dream. Tune in for laughs, questionable advice, and all the ways to survive group meals with your sanity intact!