David Chang

@tekobo my wife follows chinese folk religion (which basically makes me the same even though i have no idea what i'm doing in temple). but i wonder if any catholics would be offended if i make a columba (the easter dove variant of the panettone) in the middle of summer. they call this a dove, but it looks to me like the holy cross of Jesus Christ. for a city that is not catholic, they sell this mould in hk, but no where do they sell the proper flour to bake it. so i am pestering my wife who is in barcelona now to look for a 5kg or 25 kg bag of panettone flour to bring as check in luggage..

i was gifted a lievito madre in my baking class, which is the essential stiff starter for panettone, colomba, pandoro...and i signed up for a panettone class, but that's not until november. so i figured i might as well try making this thing while i wait 4-months for the next class..

chocolate and citron panettone's. merry italian christmas in july..

yes, we have this in our gourmet market. the rabbit label was what sold me. i was making brown sugar when i only had white..

steak and a salad..😄

gave most away to the office. next time i will try to park bake and see how they taste after frozen and finished baking..

baguettes with 3x pre-ferments (poolish + pasta di riporto + levain) caputo nuvola super

aka clams casino? or is that a different thing..

i wonder what the specs are temp wise..

made pan de cristal today 100% hydration caputo nuvola super W320. overnight levain and poolish preferments. not the crumb i was looking for but still tastes ok..

bak kwa this is like a marinated minced meat snack from south asia. it's like caramelized grilled pork jerky. this stuff costs around $40 USD/lb in a shop.. first time using coco char. i bought it from amazon! 😅

yeah, when i removed the air pin. i could not see light through it and no air came out after blowing into it so it was totally clogged. i don't think i will go back to pellets. when i dumped mine out from the last cook, it started to clump together due to the humid weather..

i couldn't keep it running because i never cleaned the tar off!

happy 4th of july (5th where i am now) but i made candied smoked salmon for the first time. not the color and texture i was hoping for but its edible. i struggled with the cold smoke tube. using pellets but constantly having to relight. i'm going to try bigger wood chips next time like the one @DennisLinkletter used in his yt video, and if that doesn't work, i'm putting this thing away for good. i think i wasted half a can of butane trying to relight it every 15 min..

i always find it amusing that you can't even buy this japanese truck in japan. they have these things...