tomahawk66

i love duck also: I plan to try your Peking duck recipe this week 😄Sent from my iPhone using Tapatalk

Thanks GoFrogs! And like with so many sous vide dishes it involves a lot of passive cooking time but is actually extremely easy to do, hard to get wrong and quicker in active time than doing it any other way! Friends are always astounded when I tell them how long a dish takes: "2 days? are you crazy?!?" and think I'm a very dedicated chef rather than just a big boy with his toys! Sent from my iPhone using Tapatalk

Agreed! Who wants rancid if you can avoid it! Socarrat is an interesting one: my Spanish friend from near Barcelona likes his a few shades darker than golden but certainly not burnt. I guess it's similar to toasting white bread in that there are a lot of shades from blond to dark browned. With regards the gelée, I separate this from the fat but usually use it to make a super thick pan sauce, first deglazing the pan with red wine, adding the gelée and a spoonful or two of maranello cherry preserve. Any other uses for the gelée? Any other uses for duck leg confit rather than straight up or in salads? Sent from my iPhone using Tapatalk

Too true! Have you done a back to back tasting of steak seared before and after vs just after? It'd be interesting to try a blind tasting (and a good excuse to eat two steaks!) Sent from my iPhone using Tapatalk

Wow! That looks outta this world! I'm now getting nervous about how my sous vide brisket will come out next week... You set the bar outrageously high! 😭 It's great how with tools as good as a KK I see so many people on the forum push themselves to do more and better than before - would you have taken he risk with such a quality bit of meat on substandard grill/smoker? I'd wager not Sent from my iPhone using Tapatalk

Thanks CC! SWMBO is doing great, we are getting out a lot with little Angie who is growing fast, she's already nearly 24 inches that puts her in the 97th percentile for hight! Pre and post searing? I assume only with real thick cuts? How does the flavor profile differ from the traditional post sear? Sent from my iPhone using Tapatalk

Prepping for my folks visit next week so getting on as many sous vide cooks as possible so I won't have to be running around cooking while they are here. Like most of the sous vide cooking I do these duck legs would be perfect finished on the KK... One of the few quality meats we can get cheap here in Shanghai is duck: I picked up these legs for just over US$12 First the dry cure/brine. I used sea salt, garlic, fresh thyme, bay leaves and pepper These will go in the fridge uncovered for 24 hours before washing them off, vacuum packing them with duck fat, thyme, bay leaves and pepper and sous vide for 12 hours at 170F. I then ice bath them and let them mature in the fridge until I need them (they tend to get better after a week and I believe should be safe to eat a lot longer than that). To finish, it depends on my mood... Duck salad is a good one, or just grilled/pan fried and served with gratin dauphinois and some greens with a pan sauce (a fat separator is essential for this!). I keep all the fat and use it for roasting potatoes - AMAZING! I'll update this thread as they progress! Sent from my iPhone using Tapatalk

Too right CC. How much does beast weigh? Sent from my iPhone using Tapatalk

If I get a place with a roof garden it's the weight I'm worried about: look at Cookie's roof top: he got guys to carry up 2 KKs but stopped short of getting a 32 because it's just too heavy to get up the stairs!!Sent from my iPhone using Tapatalk

Ok... This thread has just put a spanner in the works... My heart was set on a 23 ultimate, until now! The problem isn't the price difference between the grills, it's the size of roof garden/yard in Singapore I'll need to get to house the beast!! That'll put my rental up for sure!! Sent from my iPhone using Tapatalk

Now if only I could make the darn thing at home!! Sent from my iPhone using Tapatalk

I'm confused with all this talk of alcohol... To me that's the bonus: alcoholic ginger beer... Perfect!! And as for the dark &a stormy or Moscow mule, I recently had a 'Kentucky mule" made with bourbon instead of vodka: puurrfect! Sent from my iPhone using Tapatalk

That sounds good! But what is frozen limeade? Never seen it before Sent from my iPhone using Tapatalk

How about freezing the bell pepper ? I like frosted glasses 😜 Sent from my iPhone using Tapatalk

It's funny, my glass never stays full for long enough for that to be an issue... Sent from my iPhone using Tapatalk

About a year back a friend who sells single malt whisky here in Shanghai, China took me to a great cocktail bar and introduced me to a rising star in the bar-tender world - Daniel An. After chatting for 10 minutes about the various merits of different tipples (for me it's single malts, bourbon, classic martini's and pink gin) he jumped behind the bar as if struck by divine inspiration and whipped up an impossible cocktail: Using Mescal, Rattenhouse rye, sweet vermouth, DOM and 2 bitters he created a twist on the New Orleans "Vieux Carre" that came out like a smoky Manhattan tempered with the honey of a fine bourbon and cut with the crispness of a martini and the lingering aftertaste of bitters... It. Blew. My. Mind. I asked him what it was called and he promptly named it after me: Oliver (my name) and twist for the twist on two cocktails: the Manhattan and the Vieux Carre (and because that was a pretty obvious choice!) And so the Oliver Twist was born! However due to the difficulty of getting good Mescal and the fact that Daniel had limited creative influence in the bar, it would be 12 months before I had the chance to drink this heavenly tonic again. Daniel's rise was unstoppable, competing in barman competitions around the world, the kid for the impoverished boonies 6 hours drive outside of Shanghai did good and achieved his dream: opening his own bar with full creative control. A cozy and beautiful space in the heart of the old colonial former French concession, Monsieur An is free to follow his heart and create insanely good drinks. I finally got to visit him after the place had been open 3 months and when he saw me he didn't even ask me what I wanted... It's officially immortalized on his menu: So I can now tick off "having a drink named after me" from my bucket list (although at 22 bucks a glass I'm not sure how often I'll drink it!!) Sent from my iPhone using Tapatalk

Holy pork butts Poochie! That looks outta this world... I think I can even taste that last picture!! Ckreef: you are really missing out if you can't see these photos. Certainly a candidate for the first cook I'll do when I get a KK... Sent from my iPhone using Tapatalk

To be fair: once I get a KK I don't see myself doing this brisket any other way than low&slow over smoke in the KK! I do see myself doing prime rib, steaks, etc with the Anova and searing on the KK however! Sent from my iPhone using Tapatalk

I've got an Anova immersion circulator that I put in a beer cooler for bigger cooks: I'm tempted to get a 2nd as they've released a wifi version and I use mine for meal planning as much as gourmet meals and the idea off hitting 'play' wirelessly when I get off work and coming home to dinner is great (although my wife is on maternity leave so she's acting as my remote!) I can highly recommend them, especially as they've tweaked the design (my first broke after 6 months and they replaced mine at no cost - even the shipping to Singapore!). No KK yet. I live in a small 2 bed apartment with my wife and 1 month old baby girl in downtown shanghai (been based here for work for the last 7 years) and have no outdoor space. I've just taken a new job in Singapore and will relocate in November: perfect (if you like heat and humidity!) weather all year around so I'm looking to get a place with a yard or roof garden and put a KK there - even got the nod from the wife... Just need to choose a colour and model... Oh yeah: and find a home to put it!! Sent from my iPhone using Tapatalk

Especially here quality beef is crazy price. This Wagyu grade is usually thinly sliced and cooked in hot pot. The person behind the counter thought I was mad buying a big chunk! I've yet to buy a KK (as I haven't space for it yet...) but will as soon as I can! Sent from my iPhone using Tapatalk

And for those of you that are interested, due to the cost of flying in Australian beef, import duties and the like plus the premium paid for wagyu: this little hunk of tasty beef went for 200 dollars (about 25 bucks per pound.)... And I thought brisket was supposed to be a cheap cut... 😜 Sent from my iPhone using Tapatalk

So, I'm stuck in my apartment in shanghai without a KK (no outdoor space) so sous vide is my go to technique. I saw this in my local supermarket and since I have family making the 6000 mile journey to visit next week I thought I'd go crazy... It's Australian wagyu brisket, the thing was 7.7 kgs so I got a chunk off the thick end: I like fresh cooked brisket and the'll only be 8 of us so I cut this one down smaller to a 2kg piece and a 1.5. Check out the marbling! I recently watched a video over at Chefsteps.com where they were cooking with Meathead from Amazingribs.com and attempting to make great BBQ in an apartment setting (no smoker or grill) so I've decided to try their brisket recipe... Carefully measured Smoked salt, liquid smoke and sugar went into water to make an equilibrium brine I've had mixed results with liquid smoke in the past but I'm hoping the long brine time will make a difference on this cook. It's due to take between 5-7 days but I could probably get away with less as the brisket is vacuum sealed with the brine Watch out for the update next week when I pull the brisket out of the brine and prep for a 24 hour sous vide cook! Sent from my iPhone using Tapatalk

That goes without saying! Guinness in any pub in Dublin is better than any Guinness outside of island. The brewery its self being the best. It's a completely different drink from any they export. I was saying the best bottled or tin Guinness is foreign extra: but of course you can't compare it to Dublin draft! Sent from my iPhone using Tapatalk

You get Guinness Foreign Extra all over the UK and even here in china it's the easier Guinness to find in bottle shops. The best bottled Guinness by far! Sent from my iPhone using Tapatalk

How do I vote? I use the Tapatalk app and haven't seen a poll...?!? Sent from my iPhone using Tapatalk