David Chang

Finally got my hands on some reasonably priced tonka beans. As a first timer, this tastes very much like cherries, vanilla, and trident cinnamon gum. I infused a tiny bit into simple syrup for a few minutes and made an iced coffee with it. To my surprise, it changed the coffee taste. It elevated the sweetness, without making it sweeter. It's almost like msg for sugary foods. The aroma is mild, but it sticks to everything it touches (knives, cutting board, hands). I made some extract and syrup in the vacuum chamber and tossed some chopped beans in sugar. I don't think the extract is anywhere near ready to use, but I think it gave it a few weeks head start.

@Syzygies ah i guess we missed each other. was there in june 2018 🫣

@Basher hong kong. it looks like a very nice unit, but its too hardcore for my needs. i'm looking for a fireplace with cooking capabilities for light grilling, kids roasting marshmallows and stuff. the fire bowl i have is rusting, but i think i can replace it when the time comes.

the more i look at this stuff, the more i'm put off by the prices. it just gets really expensive for a relatively simple setup. and i have to ship it to asia on top of the that. i think i will keep using my old pit and santa maria grill until it really falls apart..

i passed at the opportunity to buy copperware for cheap at place seffarine in fes. my wife berated me for it because i told her we would go over our luggage limit. never tell your partner about luggage limits when traveling. 😂 i didn't know "goose" was a gastronome.

hey guys, i'm looking to replace my firepit and santa maria grill that sits on top. after several typhoons, this thing is becoming a rust bucket. i'm looking for another setup to burn wood or charcoal, have adjustable cooking grates, and can withstand the elements. can't be too heavy, i will need to ship it overseas. must be coffee table high. i have my eye at the breeo. https://breeo.co/pages/backyard anything else i should be considering? thanks.

yeah they made this for the cyclists in the race, its pastry cream fortified with butter and praline. the original power bar..

This pastry is deadly high-calorie. Eat at your own risk! Recipe here:

Hello and welcome. Always wanted to visit Mallorca...

@jonj yes, the alfa covers are pretty lightweight compared to kk's, but they seem to do the job. have you bought pizza tools? i have an alfa set with ruby red anodized aluminum, but they are just OK.. i've heard good things about GI metal pizza tools..

never cooked a tri-tip either. i have to buy this cut from a restaurant wholesaler. not really available in supermarkets..

i've never cooked tomahawks before. where i am, they are really expensive, like $100-150USD for around 1kg.

recipe here: https://youtu.be/ucsRnO_LLzE oven settings: 180c. top and bottom elements. no fan. 15 min. this was my breakfast lunch and dinner when i was a poor college student. costs about $0.75 back then…

all this pizza oven talk made me toss a pizza for lunch🤓 running gas and caputo red flour. great pizza flour…

not a review, but an introduction to a double arm mixer normally found in commercial bakeries, but made into a compact bench top size.. i wish the bowl was removable and the multi speed model is really too much $$$. 😅

to make it lighter, you can remove the brick floor of the oven by prying them out with a butter knife.

@John T hi john, those two ovens are very similar in floor space and mouth. the difference being alfa is made in italy. FV in china. however i do like the cart design better on the FV, seems more practical. @Poochie high temperature breads like pizza and fougasse is ok. but i haven't had luck baking bread (450-500f) in the alfa. i think they over-marketed the heat retention capabilities on steel top ovens. it simply does not retain heat like a full on refactory dome oven to bake bread. once you remove the heat source (turning off gas or removing embers), the temp drops a degree every few seconds or so. but what i found useful to keep heat loss to a minimum is to remove the flue and place a pot lid over the exhaust. but the other problem is steam production. i have tried ice cubes in a tray, and spraying a mist of water prior to baking and it's till not enough steam. the last two methods i read about in a wfo forum i haven't tried is using rolled towels soaked in hot water. if that still doesn't work, i have the APO oven for all my steam baking needs, and i don't taste the difference between breads in gas or wood, so not going to be sore about it. dessert is also something i've haven't really made, but i've seen fruit cobblers baked with great success by others. that being said, i think it's easy to get to pizza temps, but more challenging to maintain lower temperature cooks. @MacKenzie why would the bricks explode in cold weather?

thats too bad, im in the market for one. but location and voltage prohibits me to buy from you.

chicken for lunch. i had a hard time starting my charcoal and it never got to the roasting tempa i wanted but somehow it still came out pretty good..😅

well, if i was still living in ny, we could meet half way in new haven and do a pastry/horseradish swap 😄

that integral stand has two hooks in the front to hold tools. very useful and the only model with this feature i believe..

they are for breakfast because i don't have any other time to make them today. 🙃 (hands you an eclair to try)

yeah matty has had a colorful past. seems very cool to hang out with though..

eclairs.. i used to eat an entire box of Entenmann's eclairs in once sitting when i was a kid. now I don't think I can eat more than one.. choux recipe here: https://www.youtube.com/watch?v=9i1G8i_Q-Lk pastry cream recipe here: https://youtu.be/EQM7MlqtuUg chocolate glaze here: https://youtu.be/BuqperGBL88?t=946 I would triple the pastry cream recipe if baking this choux recipe as perscribed. You need a pastry bag and a large round or star tip. It helps to have a perforated mat and perforated sheet pan. If using thermomix mixing the choux, you need the butterfly attachment and mix until the batter is ribbon stage and can stand on its own. Need to be precise when piping the choux, it has a mind of its own when baked. You can download eclair templates online and place the outline underneath the silpat mat to get consistent size. I thought the glazing was difficult. Maybe dropping the pastry in a bowl where the glaze fills halfway might be easier.

anyone watched this yet? i got a nervous breakdown just watching the trailer.. 😅. it's streaming on hulu.. https://www.nytimes.com/2022/08/03/magazine/the-bear-modern-work.html