David Chang

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.

@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..

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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..