David Chang

baked some pain aux raisins right after... in the past, i've casually walked into bakeries on a lazy sunday mornings and bought countless of these things, or when there was nothing to eat in airports, this was my go-to favourite. and it has never occurred to me how difficult and costly it is to make them until i started making them from scratch..

@MacKenzie baguettes on the anova oven. crispy and soft. 100% steam, 250c. no water trays or ice cubes nonsense. controlled by app or touch handle. buy it! 😆

made another version of this, but with a puff pastry top.

@MacKenzie yes, i will let you know soon.

in the house oven. i just got an anova precision combi oven and will try new bakes soon..

i've got a pancetta curing in the fridge. in a few days i plan to put it in a umai bag for 21 days to dry. i used prague powder #1 as the curing salt. this is for cures 30 days or less. once cured, can i still eat this raw? from what i understand, #1 is for cures that require cooking for consumption. #2 is for eating raw like hard salami's, prosciutto.. if i can't eat it raw, then i guess i need to smoke cook it like normal bacon? i'm confused because i've seen recipes that use #1 and another that uses #2. thanks for any advice..

use a ziplock bag to avoid spills?

@Jadeite i rested it twice for 20 minutes when laminating the butter.

@Jadeite this machine is excellent...

the house smells fantastic...

i don't think anyone offers certificates of authenticity for waygu in hk. you just take their word for it when buying in a shop like sogo (japanese department store chain). you pretty much trust what they say. or if i buy online, i just get a label in kanji. maybe they should label meat with qr codes and serial numbers, like they do with hairy crab from yangcheng lake..

this came in today. american wagyu srf zabuton (gold label) first time eating denver steaks. these taste like strip steak without the fat cap.

this A5 saga (similar to kobe, but from a different prefecture) boneless short rib was the last piece of waygu i made. cooked reverse sear on a weber go anywhere. i think this is good to eat once in a while, but my wife and i prefer chewy gamey old beef cows rubia gallegas. or hanwoo beef from korea. anything with a strong bovine taste really.. i just ordered a chunk of zabuton waygu arriving tomorrow. gonna be slicing steaks and small pieces for yakiniku.

crazy rabbit ear on this one.. .

they are in japan but i had no trouble communicating with them. you basically go to the website to select the model you want and they will email you a quote with the shipping to your location. if you are agreeable, they will send you a payment form. few days later i received the product via UPS. they have a larger model if you think you will make more than 8 pieces at a time..

it's here! but i don't think micro mm rolls will be reliable.. it's a simple but solid machine. good level of fit and finish. not cheap feeling, and extremely lightweight and compact. just need to wait for sheet butter to arrive..

@Troble is the waygu weight in lbs?

3 rib pork chop roast. cherry smoked.

@poochie this is the charcoal packaging. probably hard to find in Lafayette... 😆

yeah i was going to say what @Tyrus said about meat no longer taking on any more smoke at X degrees, but I cant recall what the temperature was.

@Dono i assume you rather not spend money on the kk smoke generator, so alternatives would be using a smoke pot, or larger wood chunks for smoking. i use cherry wood the size of toy blocks. this was after 12 hours. still lots of unspent smoking wood @ 250f. if i use wood chips in a foil bag, it would be gone in an hour.. not sure what would happens if you remove that air deflector, but i wouldn't touch it..

@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.