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The whole process took two days..it was a great batch. Sent from my iPad using Tapatalk

rubia gallega striploin gratin potato cubes french onion soup beef marrow mussels mouilinere (sic?) tomato salad cheese and carcuterie creme brulee not pictured IMG_9979.MOV

FOGO Super Premium Lump Charcoal (35lbs) Two birds with one stone here, breaking advice from both Dennis and Fogo. Dennis describes the issue. A primary use of our KK these days is high temperature baking (bread, pizza, Focaccia di Recco). Dennis let me buy a gas burner; he figures I know what I'm doing. The solution is to use a very large charcoal such as the above Fogo. Yes, all surfaces light, but the surface-area-to-volume ratio makes for a nice window to bake at pizza temperatures before the fuel exhausts itself. With more typical charcoal the fire burns too hot and fast, as Dennis explains. He's right; ask me how I know!

@David Chang great looking feast @5698k I can taste it from here. Looks terrific

I know how you feel, i bake two to four loafs of sourdough every Friday and i cant remember the last time i actually kept a whole one for myself lol

Your roux looks absolutely perfect! Nice job, Robert!!

Just something simple for dinner last night. I put them on the half grate for awhile then char them a little. These are Texas hot loins and country sausage from south side market and bbq in Elgin TX

Starting the first gumbo of the season..making the stock. Sent from my iPhone using Tapatalk