David Chang

@C6Bill that sauce is very similar to Tare. except it has additional tomato sauce and sesame oil, which i assume thickens it. you can make this sauce. and keep making new sauce and adding the original mother sauce. if maintained properly, it can last decades.

yes, it's very nice, all aluminum construction with the inner lining that lifts out with the ash so cleanup is easy. this does not have diatomite lining like other konro grills, but the charcoal lasts a surprising long time and cooks evenly. i just wish i had a slightly larger cart. the grill feet sticks out to the right and i need to balance it out with some ceramic blocks, but other than that, i'm quite happy with it..

https://binchogrill.com/collections/grills i have the 24" model. t compressed bamboo charcoal sticks worked pretty well, so now i don't need expensive binchotan. the tare i made is new so it wasn't too thick, but it was damn tasty. the chicken was so good..ehh.. i need to work on the skewering. not enough meat will burn the skewer. skewers roll around if unbalanced. skewers too short will burn your hands when picking up.. very fun to cook on.

nice grill, nice brisket, and good job in the reno.

chocolate macarons very hard to get the shape right, new found respect for people who make these for a living..

!

is it a netflix show? i'll look for it..

not the best looking pan d'epi but it tastes good and it's very crispy.. recipe here: https://www.youtube.com/watch?v=DBBJYda-dyA i used multi seed flour in the poolish and sprinkled mild salt on the bread prior to baking. thermomix was used instead of hand kneading.

@Syzygies you're making me guilty for putting my excalibur dehydrator up for sale.. i read that it helps to cut the home made extract with quality store bought extract to help get it going..

there's a restaurant in Omotesando called Nanadaiemetora 七代目 寅 that serves delicious himono (roasted japanese salted dried fish) that my wife and i frequent when we holiday there..https://goo.gl/maps/DWJp83y2UxD7SYYt5 they cook in a wood fired pit surrounded by sand. the menu is all japanese, but just look for the restaurant on your phone and point to the pictures of things you want to eat.. if you can't get there, you can make your own himono, with any fish, some brined water and dry outdoors or with a dehydrator.. scale and butterfly any fish. (i used yellow croaker) cut from spine, not belly. remove gills, guts and wash. prepare brine. dissolve 50g salt to 1000ml water. brine fish for 30 min - 1 hour. pat dry and dehydrate overnight. roast the fish in a salamander type heat.

i will ask my helpers to look for some next time they take go back to Bandung.

@francki think the anova will produce an infusion, and if extract, it needs to be in sous vide or a pressure cooker. but will give it a go and see...

This is usually a dessert I order when nothing else on the dessert menu looks good. And when you order it, it's usually a wet sloppy mess with too much coffee liquor. But now you can make it yourself, and put lots of marscapone (restaurants cheap out and never put enough) Anyway, this was made in a lined bread tin, so it doesn't look like the usual mess when digging out of a casserole dish. And the yolks are cooked like sabayon over a pot of steam. Enjoy!

might as well take these as far as i can since vanilla is so expensive.. spent vanilla pods vodka (80 proof). rum is also ok but vodka has a neutral profile. foodsafe airtight container combine in a bottle and wait a few months. i read you can speed it up in a pressure cooker, but whats the rush..

humm, i see a banner up top the anovaculinary.com website for the code. maybe its location specific. i am in asia. i chose this because it was the smallest chamber sealer for the price. around $350 after the discount. the other ones like polyscience, etc are too big and $$$. i also want to play with the pickle and infusion modes, but i think you can do that with any chamber sealer. i also have had good experience using their precision oven, so i though this would be a good compliment in the kitchen. but this is still consumer level stuff, i would be surprised if it lasts more than 2-3 years..

i just ordered the anova chamber sealer using coupon code DAD20. i don't have space for a commercial one so we'll see how it holds up.

Beard Papa's Cream Puffs. It's like an eclair, but with 10x the pastry cream. Probably one of the guiltiest of guilty pleasures in the pastry world repertoire. Recipe is pretty straight forward. It's Japanese but the ingredients and how-to is in english subs. Bake for 35 min at 190c. I highly recommend a pastry bag or gun for this.

chicken on dragon boat festival day and my in-laws actually ate my food..😓

i just want to eat the food. i don't want to do the work..😆

never heard of heatermeter until this post. thanks.

i smoked this like bacon and its good, just really, really salty..

i previously posted the shokupan bread i made into fruit sando. you can look for the recipe in my last post in desserts. so to finish off the bread loaf, it's time to make gyukatsusando. this is a japanese deep fried steak sandwich that is panko coated and cooked to rare. it's dressed in katsu sauce and the shokupan is toasted. served with lemon and some raw cabbage and sesame dressing (also a traditional side when eating fried katsu). some mustard was also used as condiment. in order to make the steak in to a square shape, i used a slice of bread trimming as a template, then stitched two pieces of beef together with toothpicks and fry them attached. just remember to remove the toothpicks before slicing. fry oil should be around 175c. it's recommended to use high quality beef (waygu, A4-5), so you can bite into it like a normal sandwich and not have to use a knife and fork. enjoy!

its been raining for weeks and finally got to cook on the kk… smoked bacon (was pancetta but i’m scared to eat it raw) 😅 smoked chicken and sausage. used a new battery powered air pump so now i’m running the kk smoker untethered from the outlet.

I just ate this for breakfast, lol. This is a popular dessert in Japan. It's a japanese milk bread sandwich with fresh fruit and whipped cream. After you make the shokupan (recipe in yt link) with a pullman pan lid closed. Cut thick slices. Cut off crust. Whip cream (I use powdered sugar for stability). Pipe or spread the cream on once slice of bread. Place fruit (try to pick pieces equal in size) in a diagonal because you want to cut the sandwich in a triangle and expose the fruit when sliced. Pipe some more cream on top and close the sandwich. Plastic wrap and place in fridge overnight. Cut the sandwich with the plastic wrap to keep it together.

this was done on the anova toaster oven. but you can do this on the kk, pizza oven, whatever that can get real hot.. so you take any lobster (mine was a live ornate spiny). split it in half. sauce the body in garlic butter. par cook it at 180c for 6min. remove and preheat oven to broil. put shredded cheese on the body. the more melty kind the better. roast it at 250c for 8 min. serve with lemon and even more melted butter.