dstr8

I definitely understand your interest and excitement for your upcoming French Laundry reservation! We tried several years ago to get reservations and didn't luck out. Instead we went to Cyrus (Healdsburg), generally regarded (then) in the top 10 restaurants in the nation, and it was wonderful; for my buddy and me, not so much for the wives. Unfortunately the experience would be lost on my SO, or worse :D. So, for now, its still a dream. But yes I suspect you are in good company in here!

MacKenzie, you either have an army to feed or run 10k's daily Regardless, I always enjoy reading and viewing your copious food posts; this one included!

^ ditto!

Although I haven't cooked over one, several of my off-road/dirt camper friends cook on a discada they fabbed themselves. There are several variations on the theme that got their start in the camping/off road exploring world: http://tembotusk.flyingcart.com/?p=detail&pid=29&cat_id= http://www.mojoegriddle.com/shop/mojoe-griddle http://www.expeditionportal.com/forum/threads/122211-Discada-(Disco)-build

^ Yes, I wanted the grease trough which is why I opted for the reversible griddle. However I should have contacted them about a custom 18" diameter version of same. Next time!

Supposed to have this 3/8" thick x 15" (I stated 18" above...the memory is the first to go with aging :D) carbon steel griddle delivered today: http://www.bakingsteel.com/shop/round griddle Although I like the way my Neapolitan pizzas come out on the KK stone, at ~750ºF dome, managing that much intense heat and lump fuel is a little bit of a PITA; and a dedicated wood pizza/bread oven isn't in my foreseeable future. I'm hoping the steel plate will allow me to get similar results at a more manageable temp of 600-ish; we'll see per what I've been reading about same. Either way I wanted a round carbon steel griddle for smash burgers, etc. Ideally would have liked an 18" diameter version of same but 15" is the largest they offer.

Smash style burgers over cast iron or steel heated on the KK are my favorite! Caramelized onions too. Your burgers and wrapped asparagus look super tasty!

Pork & lamb or all pork in the barese sausages? Good looking on the grate of your KK!

I like the Micro Casa a leva! And everything else too!

All looks super tasty. I especially like the roma & jalapeño pie!! And the fish is right there too

Yes, as you and others here surely know here, getting to cook as much as possible results in a fun day. Even more so when the KK is used front and center

I've been using this dough recipe for all things galette's for several years and found it best to my liking. I like the addition of cornmeal...textural and flavor...that lends itself to the rustic nature of galettes. From Diana's Desserts: www.dianasdesserts.com Servings: Makes 2 8-inch Galettes Comments: If you're easily seduced by the pale blush of a ripe peach, you'll be captivated by this lovely dessert, a rustic take on peach pie. You don't need any special skills to assemble what the French call a galette, just a rolling pin. The recipe we use comes from the wonderful "Baking With Julia" by Dorie Greenspan. The cookbook's recipe calls for mixed berries, but any juicy fruit will do. Simply vary the amount of sugar according to the fruit's natural sweetness. *Note: The dough recipe makes enough for two 8-inch galettes. If you're making two, you'll need to double the ingredients for the filling. Ingredients: FOR THE DOUGH: 3 tablespoons sour cream (or yogurt or buttermilk) 1/3 cup ice water 1 cup all-purpose flour 1/4 cup yellow cornmeal 1 teaspoon granulated sugar 1/2 teaspoon salt 7 tablespoons cold unsalted butter, cut into 6 to 8 pieces FOR THE FRUIT FILLING: 1 1/2 cups sliced, peeled peaches 1 tablespoon plus 1 teaspoon sugar 1 tablespoon honey (optional) 1 tablespoon cold unsalted butter Instructions: TO MAKE THE DOUGH BY HAND: Stir the sour cream and ice water together in a small bowl and set aside. Put the flour, cornmeal, sugar and salt in a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing them once or twice to coat with flour. With a pastry blender or two knives, cut the butter into the flour, aiming for pieces of butter that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky. Sprinkle the sour cream mixture over the dough, a tablespoon at a time, tossing with a fork to evenly distribute it. After you've added all the sour cream, the dough should be moist enough to stick together when pressed; if it's not, add additional cold water, a teaspoon at a time. With your hands, gather the curds of dough together. (It will be soft and malleable.) Divide the dough in half, pressing each piece into a disk, wrap them in plastic and refrigerate for at least 2 hours.

Oh boy, the fish monger had some pristine fresh Pacific King Salmon from Oregon; never a wonder what's for dinner here when that happens . Super sweet organic strawberries from Monterey Bay (Rodriquez Farms), local organic Rocket Arugula & green Rhubarb are factoring into the same dinner. Filled the Twenty-Three with CoffeeChar, heat soaked it for the first of several bakes today: Chioggia Beets. Then the Strawberry-Rhubarb Galette was kissed all over by the CC at 400F. Next up was the King Salmon and King Oyster mushrooms. * Roast-grilled King Salmon * Sautéed King Oyster Mushrooms * Arugula & roasted Chioggia Beet Salad with 15YO Modena Balsamic vinegar & smoked blue cheese crumbles * Strawberry-Rhubarb Galette with a dollop of real maple syrup infused Maple Hill Creamery Greek Yogurt (the best!) The incredibly versatile Komodo Kamado! Nothing else compares.

The incredibly versatile Komodo Kamado: Nothing else compares! Right after the King salmon & King Oyster mushrooms come off the Twenty-Three in a few minutes this Strawberry & Rhubarb Galette, also baked on the Twenty-Three Komodo Kamado, will get served tonight for dessert.

Its all about the romance

I've tried this a couple times with frozen fish fillets since you @Syzygies posted this up. Normally I do a fast thaw in 120ºF water but decided to try your much colder thaw using my Anova. I thawed fish fillets at 35ºF and like the end result much better! The fish fillets are not water logged compared to the warm water thaw. And using the circulator, as you already know, speeds up the thaw process even using near freezing water temp. But the quality difference, based upon trying the cold circulated water thaw several times now, is worth whatever additional time it takes. So thanks for posting this up!

That IS a very peaceful looking place of your's MacKenzie! Your breakfast pizza fits right in! How long did you heat soak your KK before the bake?

Ok...normally I wing it on fish burger ingredients but this recipe from Fine Cooking caught my eye so I decided to give it a go for tonight's bach dinner. And the fact the recipe has zero bread/bread crumbs was another big plus. Ditto for eggs! Although I saute'd the patties in a carbon steel pan atop the stove I did swap in habaneros, for the thai chile peppers, that I smoked on my KK . Just one problem: I only made two burgers . But glad I have a bunch of tuna loins in the freezer! HIGHLY RECOMMENDED! And don't skip the sauce!

Just saw this on Instagram. Will happen. Tried some of the fresh albacore loin...couldn't help myself while dicing it up for later's burgers :D...oh boy! Good bread toasted + mustard + avocado + albacore tartare + chopped chives + a spritz of sriracha But first...will post fresh tuna burgers after dinner tonight

Looks DEEEEELISH!

Love that color! Good luck with the sale.

Wow...great documentation Reefs! And a wonderfully tasty looking mouth watering pork shoulder! If we quit our day jobs...imagine what kind of restaurant "we" could collectively have! Talk about printing money!

Thanks guys! Will start experimenting and post back.

Looking for ideas from the gang for some new tasty recipe ideas for Pacific Albacore. A buddy gave me 10lbs of loins and a nice bag of belly meat. I've done plenty of poke, ceviche, sesame crusted browned in butter and looking for something new to try. I do have an Anova so anything using the sous vide would be welcome too. I did find a recipe for confit that I'm going to try...should be a winner. What says you? And thanks in advance!

Looks super tasty MacKenzie! I'll start another thread but a buddy gave me 10lbs of fresh caught Pacific Albacore. Aside from poke, ceviche, the old standby mayo slathered and sesame coated fry I'm looking for new recipes. I'm going to try confit style with the bellies...