tomahawk66

This would be the perfect way to sear big thick sous vide steaks and rib roasts... Sent from my iPhone using Tapatalk

KK? 😜Sent from my iPhone using Tapatalk

I'll be in Singapore next week to look at rental apartments before my move there end of year. Does the offer still stand to come see the 23 in the flesh (or should that be tiles?!?) Sent from my iPhone using Tapatalk

The pan is so important with a paella and yours looks perfect! I have a good friend from Barcelona and he has been schooling me in the nuances of paella cooking... Looks like I should be learning from you!! Sent from my iPhone using Tapatalk

Ok CC... I need some 'cross the pond' translation assistance: "hot-links" are a particular type of sausage? Sent from my iPhone using Tapatalk

I've heard that a hairdryer can work as a shortcut: not perfect but can bring the time down in a pinch. You've given me a bright idea! I have a big duck in the freezer and was looking for inspiration. My in-laws are staying with us at the moment from North East China so I think I'll try your method. Although I don't have a KK yet so the rotisserie on my electric oven will have to suffice... 😭 Sent from my iPhone using Tapatalk

I'm excited to try Sijiminfu. Over the last 12 years in China I've tried most places; the big ones like Da Dong and Quan Ju De as well as many small independent ones. Previous favorites include a small family run place in Nanjing (yep, I know: my favorite Beijing duck is in Nanjing, but hey, They've got great ducks there!) I live in Shanghai but have a Beijing trip next month and I'll put this on the top of my list as I LOVE Beijing duck! Sent from my iPhone using Tapatalk

Wowzer!!! Those beef ribs look crazy good, and thanks follow r the high res pics... I zoomed in on that money-shot and couldn't stop staring! Nice smoke ring and it looks SO juicy!! May I ask how long it took (did you cook to a planned internal temp?) and if you used any wood for smoke? Any marinade on them? I love beef ribs and these look AWESOME!!! Sent from my iPhone using Tapatalk

Well... Being a Brit living in Asia for the last decade I can attest to the preventative health benefits of gin (tonic optional 😄) I think this may warrant a new thread on drinks to beat the heat! Sent from my iPhone using Tapatalk

Thanks everyone! I am a very proud dad. Currently on business in HK and missing my girls a lot... Sent from my iPhone using Tapatalk

Pork butts! Sent from my iPhone using Tapatalk

Oooh... I love the different cabinets I've seen. Who else on the forum has a cabinet and who has the side tables? Why did you choose what you did? I'm thinking a cabinet would be both beautiful and practical Sent from my iPhone using Tapatalk

Ok CC... Now I really wanna know what the other 4 are!!! Sent from my iPhone using Tapatalk

Love the presentation on the money shot! Sent from my iPhone using Tapatalk

Is there a gallery somewhere of all the tile colours? And what's the most people you've catered to on a 23" ultimate? Sent from my iPhone using Tapatalk

Thanks Poochie! We ate and drank to her good health. I'm looking forward to having a KK one day to make these cooks even better. I know the tools don't make the chef but I find that they do inspire me: the anova has led me to cook big expensive hunks of meat with confidence that I'd otherwise not have had. With a KK the sky is the limit!! Sent from my iPhone using Tapatalk

Sitting back after a good days cooking... Not much better feeling in this life! I got up pretty early this morning and the girls were both sleeping so I snuck out to make some breakfast This odd combo is courtesy of my neighbor and best friend who's a Dane. My take on a smorgasbord using Danish mackerel in a tomato sauce, sliced boiled eggs, mayo and paprika followed by a little grapefruit so I feel healthy... Then on to the cook! After 20 hours the lambs looking good The guests arrive and we start with some caviar a friend brought back from Russia for us. His way of eating it is on a dark seed bread with sour cream, onion, egg white, yolk and pickles. We also cracked a bottle of champagne to celebrate the new addition to the family After that I got the sides ready: Baby carrots in thyme butter (185F for an hour with the anova) below the carrots in the small pot is a gravy made by sautéing some shallots and deglazing the pan used to sear the lamb with white wine, simmering the lamb juices until reduced then passing through a fine sieve Fresh green peas and spinach sautéed with mint and lemon zest Classic roast potatoes in duck fat and rosemary - par boiled, roughed up in a colander and then into the oven Then on to the lamb leg. As always with sous vide it comes out looking a little anemic: This is where I wish I had a KK... 😭 My best fix really doesn't get close to what I'll be able to do when I get one. On the table: And the money shots: Tasted great! Super tender (almost getting to the mushy stage but not quite). Bucket loads of flavor and the crust was good considering it was pan and torch. But the real star of the show? Welcome to the world little Angie, your daddy is looking forward to cooking you many fine meals in future! For now you'll just have to taste them 2nd hand! Sent from my iPhone using Tapatalk

I like to take the first one and sprinkle sugar and lemon juice on it and eat it while heating the pan for the 2nd: 'waste not want not' as grandma Tomahawk used to say! Sent from my iPhone using Tapatalk

Don't joke: I live in China, I'm sure they are a delicacy somewhere! My wife's folks gave me these little deep fried scorpions when I first did the "meet the parents" thing. They were salty and crispy and actually really good! Kind of like less greasy pork scratchings... Great with a cold beer and it was 20F below outside so getting the beer cold was easy! Then they warned me not to eat too many because of the poison that's still in the tails... 😱 Sent from my iPhone using Tapatalk

Thanks all for the kind words! Woke up this morning (who am I kidding: woke up every 2 hours during the night!) and checked on the water bath: all going well and looking good! That bubble wrap keeps the water from evaporating and is working very well! Sides decided on: potatoes roasted in duck fat and rosemary, baby carrots sous vide with butter and thyme, spinach & fresh green peas steamed with mint and lemon zest. Couple of bottles of champagne on ice to toast the birth of little Angie with SWMBO, the in-laws, my closest friend and his better half. Nice to have a family gathering even though my folks are 6,000 miles away with my sister and her new born, Freya who is two days younger than Angie! We'll skype them in the afternoon so we can all sorta be together Sent from my iPhone using Tapatalk

Tony B: great advice! I love eggs on pizza, there's a place near me that does them with asparagus and Parma ham which is a pretty killer dinner pizza Sent from my iPhone using Tapatalk

They sound great! In Singapore you can get Naan most everywhere but I like some of the interesting ones like Peshawar Naan or Keema Naan. Plus it'd be fun to do it anyway 😜 Sent from my iPhone using Tapatalk

I imagine that's quite often considering the insanely beautiful bike you've got! Ever thought of getting a KK tiled in the same colour? 😀 Sent from my iPhone using Tapatalk

First proper cook since my daughter was born on August 4 (the in-laws have been providing nutrition while I focus on the diapers, soothing and burping!) Say hi to Angelina (AKA Angie) Now... On to the cook! I had a whole leg of New Zealand lamb kicking around in the freezer for a while (excuse the pun!) so decided to prep it for an old school British Sunday Roast tomorrow. As some of you may know I'm currently stuck in a small 2 bed apartment in Shanghai, China with no outdoor space, but will be moving to Singapore soon and I've already told my realtor over there that my main requirement is "outdoor space for a 500lbs ceramic grill" until we move and get a KK I'm stuck in doors trying to make do with no grill whatsoever 😭. So my Anova immersion circulator and blow torch are my best friends (along with an oven with a rotisserie that does a mean chicken) First I grabbed the lamb by the leg: I trimmed quite a bit of the fat and then rubbed down with salt, pepper, garlic powder and chopped fresh rosemary: This is the first cook where I thought my chamber vacuum sealer might not be big enough! It's a small industry standard vacuum chamber that I picked up from a factory here for about U.S.$150 (one reason I love living in China). It was a tight squeeze and I had to trim a little bone to fit, But fit it did! The first attempt to bag the leg ended in failure as the bone punctured the vacuum bag. I was wracking my brain for a solution when my gaze fell on the fat trimmings... Eureka! I wrapped the sharp bone in a long trim of fat and the bag sealed perfectly! There's a couple of bay leaves in there along with some extra sprigs of rosemary. I didn't add any fat (oils etc) this time as my experience is that when you do sous vide with added fats you end up with a fragrant oil but no flavor penetration of the meat. Maybe I'm right, maybe I'm wrong... We'll see tomorrow! Into my Anova/beer-cooler/bubble wrap cooker at 57.5C (135.5F) - going for a kinda medium/medium rare as some folks are a little squeamish with too pink lamb so I'll try and hit a bit of a 'blush' rather than my preferred beefsteak style rare. I'll see it again in 20 hours or so tomorrow. I'll probably roast up some potatoes in duck fat and Rosemary along with some sous vide baby carrots and perhaps a little greenery like spinach sautéed in garlic and lemon zest or maybe a spinach pea and mint dish? Ah... Why I love sous vide for big cuts: I've got 20 hours to choose my sides. Anticipation is almost as good as the eating (but not quite 😜) I'll post updates when the leg comes out tomorrow along with some food porn of the carving and final plated dish. In the meantime I will dream of what I'm gonna cook when I have a place big enough for a KK! Sent from my iPhone using Tapatalk

That mix is similar to the one over at seriouseats.com Ox tail is interesting huh? Do you get them and then strip off the meat? Sent from my iPhone using Tapatalk