David Chang

yeah they are pretty much like huge muffins. but enjoyable to eat in its entirety, and not just the muffin top..

last holiday batch of the year..

baked a sourdough to snack on a 14 hour flight. used very cheap bread flour and whole wheat and rye levains.

this hanger was custom by dennis at my request, but the size limitations of the 19 makes it a difficult setup. i'm sure it will be fine on larger units with deeper cavities. but i would imagine the drum smoker be more than adequate roasting duck or goose which is what i originally wanted to do, but can't. i've tried to roast goose on a rotisserie, but i think hanging is the best way to cook them..

a little roast chicken on the duck hanger. i can't cook big food on this accessory. not enough clearance. .

dartagnan duck confit legs and liver products are very good..

ciabatta using 4 different types of overnight preferments the bulk fermentation was too long..

key lime pie is one of those things i rarely see in restaurants and when i do, i want it..

i 3m scotchguard the kk cover 2-3 times a year

made another batch to bring to relatives. panettone is so much work, but such a pleasure to bake..

finally got to fire the grill. it's been raining for days with typohoon weather

2-day cold fermentation. not a huge difference to baking overnight fermentation..

2% of the weight of flour

sourdough baguettes with La Sauvage T65 and the resulting iberico ham sandwich

happy sunday folks..