David Chang

@Syzygies i made a screen grab of the step adjustments to the roller. looks like 1mm is the thinnest you can go. but this is a manual crank, so i'm not sure how much effort it will be to push dough through the smallest setting. what does an omelette look like after blending eggs for 5 min? edit: the larger sheeter model can adjust by 0.5mm from 0 to 27mm

my wife keeps complaining that i never make croissant breads. well, it's a pain in the ass thats why.. in case you didn't know, a dough sheeter expedites the laminating process when making croissant dough. to laminate croissant dough, you need to roll a flat sheet of cold butter on dough and fold it several times so you get that flakey texture you get with viennoiserie once it bakes. but i think its a real pain to do this by hand and i prefer to just go to a bakery.. so this machine is on the way and i can't wait to make pain au chocolate and pain au raisins....

oh my, this ruben is fantastic..

this is tremendous savings over new pricing and freight surcharge, not to mention no wait. good luck with the sale.

ehhh, i took a few liberties..😂 actually, i was not at home for the most of the cook, and i have an assistant that would have probably dropped the pastrami on the floor if i asked her to cook it to spec..

yeah, i didn't wrap and cooked through the stall. i'm guessing that contributed to the longer cook time. and i didn't turn the heat up to 300, just stayed 250 entire time..

how does this store? is the curved rod above for hanging removable? or is the whole unit welded one piece? what else did the kit come with? thanks.

well, i've heard about the insanely long burn times on the KK prior to buying one, so i decided to see if it was true. after my pastrami cook, i decided to keep the grill on as long as possible and see how long it will maintain 250f or above on a full tank of charcoal Charcoal: Lump. (around 8lbs or 4 kg) This is a full basket for my grill. Controller: FB 2 Pro Fan: Pit Viper Time Start: Tuesday, 9:16 AM Time End: Wednesday 9:43 PM Total Time: 1 day, 12 hours, 27 minutes. this was $5 USD worth of charcoal. tit's some kind of obscure supermarket brand of lump tree branch type hardwood. usually this stuff is from china or indonesia where i am from. but it can be had in anywhere in hk. there were times when i held at 270f overnight and towards the end, i had to restart the last remaining bits of unspent charcoal with a torch, temp spiked to 325f, but i think if i didn't have these deviations and tried to hold even lower, say 225f, i think i would still be running the grill over 48 hours. fireboard sessions will end in 24 hours so thats why there are two graphs. pretty amazing kamado i got here. i think those of you who have even bigger kk's can run your grills for a week..

it's just some keto mustard i had left over. not my favourit, just a bottle i want to finish. i totally forgot i have pickles in the fridge. 😂 i'm going to try and make rubens tomorrow..

i think it was dry in certain spots because it was close to the edge where there was no drip pan to shield from the heat? in the entire cook, i just opened the lid once, but i did not rotate. i don't know if i went 4 hours over, but i just cooked by temp. 205 in the flat. when i took it out, it jiggled like a jello mold. made some rye deli bread, will steam this to warm it up next time.

this is cooked and sliced cold. what do you guys think? the meat breaks apart in fine lines. the underside has some dry patches that are not good to eat. i used the double layer drip pan as a deflector. i did not wrap. i pulled at 205f on the flat. 12.5 hours @ 250f the taste is very good and the cure went all the way through. 6 days in the brine.

@Tyrus i've never used that kind of sharpener before, but seeing videos of it on yt, i'm not sure if it can accommodate bigger kitchen knives. i heard you can sharpen a knife on a brick, but i'm afraid to find out if you can or not. 🙃 being a traditionalist, but not necessarily a purist, i've been sharpening mostly on synthetic stones. but i just ordered some natural whetstones to try out (jnats). still haven't used them yet, although i might need to lacquer them first.

it’t on. the brisket barely fits.. i’ve read no wrap in the kk, but i want to wrap in foil to save the juices. any opinions on this?

@Poochie yeah i only buy the mid-joint wings so you can eat them off the bone in one pull. sardines are from japan, not local. but fresh or canned, they are excellent omega 3 food. .

our lunch today. sardines, potato salad and wings.

i have an entire cradle that was made incorrectly for my grill. i have a proper replacement and dont need the wrong cradle in storage. it comes with three clamps with wingnuts.

i just made a little double ferment poolish pizza with some left over dough in my home oven broiler set max and preheated the kk baking stone over an hour and maxed out stone temp to about 280c. i feel like the temps and environment were similar to a kk pizza bake. while the results were acceptable, i’m on team @Braai-Q here and add that the radiant heat from a live fire (wood or gas) is essential to the pizza experience (neopolitan). the biscotto stone in a pizza oven is also important here (something about the mineral content in the red bricks that retains high heat but doesnt burn the dough). its not to say i won’t use a kk to make pizzas, but for the amount of fuel it takes to get there, i prefer to use the dedicated pizza oven or home oven.

these things? you can have mine but you need to pay international shipping.

@Poochiei've never cooked more than one whole chicken at a time. looks like the cradle you have can cook four..

one way to fight the conspiracy scam between hot dog bun and hot dog sausage companies making mismatched bun to sausage quantities is to bake your own buns, or make your own hot dogs. but its easier to make the breads..

@tekobo looks good. i've never been successful with producing crackling. skin is always rock hard and the subdermal layer is all unrendered fat.

first time making pastrami following this recipe. i used a half cup less salt and kept the point on. wonder if that will be an issue. also should i brine for six days or longer? and when finished how long do you rinse the salt off with water? i curious how its going to turn out because my briskets in the past have been dry, but i’ve never made one on the kk.

a little treat arrived in the mail today. i always wanted a ko-bunka to atomize shallots...

its very forgiving, and im not afraid to cut hard on it, but what i have is like a cocktail board size. i just ordered a larger aomori hiba wood board. we”ll see how that goes…

my wife loves this salad. we would try to find it everyday when we go to florence.