David Chang

@Poochie unless you are baking with starter every single day, keeping the starter outside in room temp or with a proofer will basically require daily feedings. it's more trouble than keeping a plant alive..so this is not necessary when you bake once a week or less. once you place an active starter in the fridge, the yeast goes to sleep. take it out from fridge to room temp and feed and it will be active again. I took this starter out to room temp and fed it 1:1. it doubled in size in a warm kitchen in about 3-4 hours. for me, temp control for bread is more critical for preferments. sometimes i need to keep biga or poolish for 10-14 hours at 4c, 8-10c, 18-20c, 22-24c. i bread proofer is too hot for this, i find a wine fridge the best because it can perform cool, but not frigid temperatures on multiple tiers. this is an example of 4 preferments for pan de cristal. 22-24c or 18-20c for several hours, then placing in a 4c fridge prior to mixing. and lastly, when baking you want a steam assisted oven. if not, you will need a steam tray and pour hot water over lava rocks or use a dutch oven. if you don't want to mess with any of that, buy an anova precision oven because this thing will proof bread too... good luck and show us your results!

i would say 78 is my average with humidity. my outside environment is like south florida. if you want to expedite things, you can place the starter in the microwave or oven with a bowl of hot water.

@Poochie i just keep the starter on the counter room temperature to feed to peak. i put it back in the fridge when done and they go to sleep.

steak sandwich waygu zabuton (sous vide and charcoal seared) sourdough biga demi-baguette

Pizza and wings 650 on the stone this tasted very ny style pizza. nice pool of cheese grease in the middle. nearly died cooking this on the rooftop its so friggin hot…

i've put wasabi in shrimp cocktail sauce. big surprise for unsuspecting diners.😇

taro mooncakes

i don't do much bbqing in the summer as its too hot. 2 min on the roof and i need a shower..

smoked bacon and coffee day i actually don't know if i'm doing a good job roasting these coffees. i feel like this is the best i can do on this setup and getting repeatable consistency is not going to be possible. nope, i am not getting a tabletop sample roaster..😅

sure if you guys wanna fly out here..😂 today is danishes, in various forms and fruit toppings..

croissant night...

i think that brass thing is the natural gas converter. my gas burner is still shrink wrapped. hoping someday to try to cook with it, but not to start charcoal. not a lot of info about cooking with it, but from past forum posts, people have?

i wanted a plated shot with the reduced beef stock sauce i made but once i started to cut individual portions, it pretty much fell apart..

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..