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American wagyu brisket from Costco $6.49/lb. Rubbed with soy sauce, kosher salt, black pepper, garlic powder, brown sugar, aji Amarillo, aji panca & cumin homemade cornbread yukon gold mashed potatoes with sour cream & rosemary

Went to Costco business Thursday to pick up a brisket for the weekend which means I also picked up the pork tenderloin two pack. Cooked two of those bad boys tonight. Rubbed with mustard, brown sugar and Lawrys salt. Reverse seared on the cast iron pan. Did and carrots in the mini cast iron pans with butter, brown sugar & salt. Those were a big hit. Potatoes with olive oil, truffle salt, fresh rosemary, oregano, garlic, black pepper and a dash of ancho chili powder

I've been waiting to try vacuuming sealing my pasta dough and finally did it the day before yesterday for some Lasagna, I loved it. I did let it rest in the fridge for a few hours to suit my schedule. Yesterday I did it again for some spaghetti but it was in the fridge for an hour or so before I rolled it out and cut it into spaghetti. I will doing this every time I make pasta from now on, the dough was so smooth and easy to work with. It was also smooth in the final product. THANKS, Syzygies.

Representing KK’s at a neighborhood cook off. Ribs, pork belly burnt ends, and pork belly brisket on the menu. Updates as we go! Sent from my iPhone using Tapatalk

Sent from my iPhone using Tapatalk

No cooking here, had a tooth pulled and need the stitches out before solid food goes in again But my lady friend was nice enough to make me this tomato basil pie for the holiday

@David Chang, I'm late in responding, but what @braindoc posted is basically what I would say. I have no tin-lined copper pans, only nickel-lined or stainless. I chose not to go that route due to the use and care limitations of tin and don't find SS to negatively affect my cooking at all. Heat transfer / responsiveness is fine. Most of my pans are older All-Clad (copper-aluminum-stainless steel hybrid) or Bourgeat (copper-stainless steel) with some other brands mixed in. I don't mind the stainless steel handle esthetic. I would strongly recommend not getting pieces with brass handles unless you are very, very diligent about using pot holders or leather sleeves; they are much worse than cast iron handles in allowing heat transfer directly to your hand. I have a few and even after a couple of decades of use, still (Still!!) manage to occasionally forget how hot they get, even over low heat.

The Falk is second from the right, top row. It has a brushed finish. I’m ok with that, my wife is not a fan.

My overall favorite way is a pair of propane weed burners. I put hose clamps where I want the necks to rest on the KK edge, and trap the heads in the charcoal basket handles. This is especially effective for lighting the charcoal underneath a cast iron smoke pot. I have the gas burner assembly, despite fairly universal advice that this is a poor idea. The trouble is that it lights from the bottom, leading to an intense fire that burns out too quickly. Fogo for example sells giant lump as one option; big pieces work well e.g. for pizza (tonight's menu). I'm a huge fan of 99% isopropyl alcohol; I buy it in gallon jugs. That's routinely how I light a Solo Stove for quick grilling e.g. of salsa vegetables: A few wood chunks, more lump charcoal, pour on too much iso (oops) and light with a long match. Enjoy the sonic boom as the area birds decide to migrate! However one lights a fire, it needs oxygen more than additional flame, once it has started. Dennis used to use a hairdryer. I've convinced him and others to switch to a battery-powered leaf blower. The Ego leaf blower is too powerful for this application. If one already has joined the Milkwaukee battery cinematic universe, the Milwaukee leaf blower is perfect for fires, though anemic for other uses.

That's just volume 1 in a 10 volume set.

I'll wait for the audio book lol

@Tyrus just the apple juice spritz

That comes close to the U.S. tax code.

Good job on that crust Troble, it had that dark bark we like, nice complexion. You didn't use any make up did ya?

The Made-In is far left, the Mauviel far right.

Great advice guys. I've used a weed burner, wax starters and chimneys too.

There are very weighty online discussions about that very question - some diatribes or polemics. Most of our copper pans are tIn-lined. However, out of curiosity and a weakness for good sales we bought some SS lined copper pans: a Falk, a Mauviel, and a Made-In. We are merely home cooks, but I’ll give you my unasked for nonscientific opinion. (If this were the cantankerous now-defunct Chowhound or current Hungry Onion cookware forum, I would be hesitant to post this.) They are wonderful. It is nice not to worry about using too much heat or accidentally stirring with a metal utensil. They heat up and cool down quickly. They are attractive and hefty. I’m sure there are measurable differences from tin-lined, but at least for us it isn’t noticeable. My limited understanding is that the thin SS lining only slows heat transmission minimally. What is missing is the sense of doing something a little more special when we cook with the tin-lined. That, however, might be of no concern for others. On a more esthetic note, I simply do not like the look of the stainless steel handles with copper. The cast iron heat up slowly and have not been a huge issue. Brass, however, is another story - hot within moments.

I used to use chimneys, dating to before my ceramic cooker days. I'd buy a basic one and remove both the handle and the inside floor, so it was basically a cylinder with holes. I'd set it down on the charcoal grates, add paper and/or wax starters then charcoal, and light it in place. When the fire had developed I'd lift up with channel lock plyers, freeing the charcoal. The two advantages of a chimney are restricted airflow and additional height. Dennis is clear that our fireboxes are designed to restrict airflow (focus airflow on the charcoal) without help. I like to "design" my fire, so I want to set the charcoal in place before lighting it. This is crucial lighting extruded lump under a smoke pot for low & slow, and a mere personality quirk for hot fires. Pouring the chimney jumbles the fire. Lifting it out with channel lock plyers is less disruptive. Nevertheless, I had to adopt the weed burner approach for low & slow fires, and somehow they took over for everything (with the gas burner assembly being an experimental alternative). I don't know what happened to my modified chimney.

Forgot to post pictures of the finished product, the brisket come out perfect

ok, so basically flip the brisket flat side up. start at the thick fat cap at the point end and open up a seam then work down to peel off the flat.

in the isetan tokyo food court and saw what they consider “scraps” in japan 🙃

We’ve branched out from SRF. Here is a Wagyu ribeye from The Meatery in San Diego, with certificate of authenticity. Holy Grail Steak has also been a good source. There is a lot to learn about marbling rating scales, and the differences between Japanese, Australian, and American Wagyu.

this came in today. american wagyu srf zabuton (gold label) first time eating denver steaks. these taste like strip steak without the fat cap.

this A5 saga (similar to kobe, but from a different prefecture) boneless short rib was the last piece of waygu i made. cooked reverse sear on a weber go anywhere. i think this is good to eat once in a while, but my wife and i prefer chewy gamey old beef cows rubia gallegas. or hanwoo beef from korea. anything with a strong bovine taste really.. i just ordered a chunk of zabuton waygu arriving tomorrow. gonna be slicing steaks and small pieces for yakiniku.