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now in tokyo. eating gyukatsu seared on a hot stone. motomura is a 10 seat bar. they only serve gyukatsu in small medium and large portions. the wait was 45 min. i have never not had to wait here..

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!

You just know that those loaves will have tasted great! Entry level drug. You all have finally pushed me over the edge. I will start feeding my starter again.

In Italy at the moment. Baby artichoke risotto for lunch was delicious.

So I gotta griddle - a Halo 4b converted to natural gas using their conversion kit. This is a really different type of cooking for me and I'm enjoying it a lot. Still learning and doing small cooks - it's good training in case I need to get a job at the Waffle House.

i'm not sure the composition of the stone. i don't think it's anything exotic, but the fuel was from a chafing dish candle. not exactly high btu's, but it did sear the meat nicely. i read people have used unglazed quarry floor tile as a pizza stone but i have not tried. i'm on a medical holiday and will be food touring tokyo and back to seoul so i'll try to visit some new and familiar places before heading back home. i'm staying in shibuya (near the famous busy pedestrian crossing) and compared to 10 years ago, this area has really developed. shibuya today is just an architectural marvel because underneath all this is a network of trains that are like bunched up christmas tree lights. i have no idea how they built this place, but they made it possible..

Nice looking utensil for preparation (ambience), like the food. What kind of stone was that, it must have some inherent qualities for cooking. It looks like a piece of gray slate, my guess? A few years back I pulled up similar looking stone from a walkway that was cracking in the yard and piled it up in corner,.... because I save everything for repurpose. No reflection of course but I'm wondering with a powerwash and some bacon fat I could have a new set of cookware. Love the concept David, keep the ideas alive.

Give "The Bar" at Victor Churchills a shot. Great experience. Butcher's Dinner at the top of Burke Street is also a great spot. I miss the Melbourne food scene a lot!!

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

Smothered, Covered, Chunked, Baby!!!

There are burners that you can turn on/off/adjust to create different cooking zones, just like we do in a KK.

A relatively small cook on the big grill. PXL_20240429_203858075.TS.mp4