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i'm in seoul. again. eating sashimi, but it's different here. i think they cut with the grain because korean sashimi is always chewier than japanese. anyway.. if you order live fish from the tank. not only will you get the sashimi, but you get the head and bones served to you as a broth at the end of the meal. same with the flower shrimp sashimi. you will get the shrimp on ice, but the heads are deep fried. nothing gets wasted. you get exactly what you pay for. i also ate 감자탕, Gamjatang.(no picture) which is just pork back bone soup. it's basically bones stewe which has a little meat and cartilage you nibble on. this is the only dish they serve at this restaurant. we walked in and they just asked us "small or medium?" there was a 20 minute queue for this joint... i don't think this place would work in the US...

Just whipped up a batch of Mussells Marinara, glad too see your fishing for delite.

Today’s loaves: 70% Cairnspring Sequoia + 15% fresh milled red fife + 10% fresh milled spelt + 5% fresh milled rye. 80% hydration.

It’s been a busy month or so with visitors- and we have my father in law staying for a few days this time. For tonight, it was a tandoori marinated lamb leg, cooked indirect at 400F until medium rare. Served with lemon wedges, coriander, habenaro mango hot sauce, fragrant raita, salad, rice and roti. Everyone happy as per usual with a KK dinner!

Dino Beef Ribs - @300F 5hrs. Super bark, tender and very moist. Small rack and next time may try at a lower temp.

Flat iron steak, grilled asparagus, grilled shiitake mushrooms & air fryed potatoes