David Chang

method here, but no recipe:

my best attempt at cedric grolet's apple tart. this does not look like the final product in the videos because i sliced the apple too thin and it couldn't hold itself up in the flower petal assembly.

made a breakfast pizza on the alfa. its really too hot for slinging pizzas outside in this weather. i want a brick oven built into the wall of my kitchen so i can do this in air conditioned comfort wearing only my underwear…

@braindoc yeah, pretty much those ingredients. i just followed this recipe and used grilled chicken bones. but i pulled back on the sugar. the way this works is you keep using the mother sauce and make new tare to add the old sauce. for many years, as long as possible..😄 you need a container that can dip the entire skewer in.

nice. while you wait for the replacement, this is a good time to make your own Tare sauce and get bamboo skewers (thin spikes and paddles) sized for your grill. a squirt bottle to spray sake or water. an uchiwa fan if you want to raise charcoal temp, but i don't really use one..

any home oven with a top and rear heating element can do this i suppose. i used my anova apo oven. 250c preheat with baking steel for 45 min. place the steel close to the top element. bake for 5-7 min or until you are satisfied with the color. dough recipe. simple poolish around 60% hydration.

did some yakitori today, outdoors. its a lot of work. deboning meat, cutting the right size, skewering, babysitting the food. slow cooking but nicely paced and perfectly portioned.

you guys to bbq rub swaps? i'm so jealous..

@Syzygies i too have dined with live charcoal and some establishments in seoul were totally smoke filled, but nobody passed out dead. they have improved the ventilation in modern yakinikus and korean bbq places, but these ventilation setups usually involve an adjustable exhaust inches away from your food or exhaust built table level that has hidden ductwork inside the table. that setup is a dream. having table level grilling with 0 omissions. anyway, i think the CO meter is a really good idea. i wouldn't know how to read one if i had one, but i would guess it's more accurate than having a parakeet in a cage. 😂

it depends on what you are cooking. if just vegetables, then its ok. if fatty meats or sugary yakitori, then there will be lots of smoke. we had to open our floor to ceiling windows and it was still very smokey. binchotan is really expensive to burn, i just use compressed bamboo, it's also smokeless. i like low profile grills like this round one so you don't need to reach high for the food. if doing yakitori, then bincho grill is excellent but not really for indoor use. yakitoriguy on youtube has done reviews on most of the popular models.

anova precision oven, 100% steam. i haven't used the pizza oven in a while, it's too hot to be on the roof tending to a wood fire..

i woke up 4:30am to autolyse this dough. no effing way i'm opening a bakery to work 4:30am...😂

@Poochie yeah i pay for the cam plus pro. i'm already invested in this system (over a dozen in the house and office) that i didn't want to bother setting up another one just to hunt for free service. at the end, you are slave to the company and they can all change policy whenever..i would think the poochie in your avatar is security enough? 🐶

i use wyze v3 and wyze outdoor cameras. it's not a security system, it won't call the cops, but i can see who's breaking in, and tell them remotely via the app to stop stealing my KK and kindly leave...

Galette des Rois (King’s Cake) using Inverted Puff Pastry For the best possible result, follow these recipes exactly. Inverted Puff Pastry Recipe https://www.youtube.com/watch?v=rcSOGffhU0Y&t=7s In order to roll inverted puff pastry, you must work in a room temperature of 21C or less. If this cannot be achieved with your AC on high, a chilled marble board will help. Recommended Special Tools Food Processor (I used thermomix) 2mm metal guides for rolling pastry I used a manual dough sheeter https://kneader.jp/en/product/doughsheeter_rs101/ Frangipane and Construction https://www.youtube.com/watch?v=Y1sY752loTo Recommended special tools: Food processor (I used thermomix) Pastry bag and round tip Perforated Silicon Mat Perforated Sheet Pan Pie Weights 12x 1cm Steel Nuts (or any support that is heat safe and 3cm tall) If you follow tradition, you need a fève or a small porcelain trinket to place inside the cake.

better to go to venice before they charge entry fees. i think after living in asia, the food in europe is good, but a lot of it is just not good value.. yes, qatar business class is great (Qsuites!). DOH is awesome..

these look very good. congrats.

homemade falafel homemade pita bread homemade tzatziki homemade hummus homemade pon de ring. this is a japanese donut…

yes, right the inside hole is spring loaded..ask dennis for help.

there should be a spring loaded end (missing in your pictures) that goes on the opposite side of the grill. and the adjustable screw end (your first picture) that is length adjusted to fit the motor end of the grill. the screw on spike (your second picture) is to skewer meat, and not for mounting.

smoked some pork belly, roasted some coffee, and grilled some chicken nones before the typhoon comes…

i think i spent $40 usd on 500 grams of frozen lobster meat. and i could only get this price if i bought 1kg 😂 but a rare treat regardless..

lobster rolls i hear they charge $40+ usd for a lobster roll in maine now.. that's terrifying.