David Chang

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.

soup is 95% cooked on a stove, just used it to toast the cheese on top. but it was very very good. next time i would roast the onion to get more color and add even more cheese.. 🙃

@Dono hasagawa wood core. it's the only rubber one i have so i can't really favor it over another. it does its job superbly however. stains a bit though..

French Onion Soup Recipe attached. Super easy. Made this tonight. Best tasting thing I’ve made in a long time.

yeah i've never seen them on a menu in the US. i don't think it would be popular because they look prehistoric and there's not a lot of meat on them. not sure, but this guy normally sells a variety of groupers.

it's ok, they look like lizard feet that needs a manicure bad... 😂 if anyone is curious of what they taste like, it's sort of like the meat from the little crawler legs of a lobster, but with even more brininess.

thanks @C6Bill making pizza stresses me out. lots of variables and things to do. and when i do make it, i eat like a slice and the rest are for guests..

i think onegrill is the standard for heavy duty. but i am 220v and never had the pleasure of using one. the ones i have are for different uses. i have a onlyfire rated at 15kg. a tritogenia variable speed motor for fast spinning roasts like coffee. and a battery powered motor so i can run the rotisserie off a power bank or DD batteries.

so apparently you can make pizza from frozen dough. this was two months frozen. thawed in the fridge over night and pulled out in room temp for 2-3 hours before stretching. now you can just bake what you need from the freezer and not have to force yourself to eat 20 pizzas everytime u make a batch of dough.

barnacle season is a short one, maybe two months? so when we saw them at the pier, we grabbed a basket. not as big as the ones we had in spain orportugal, but still a taste explosion.. simply steamed with thai seafood sauce on the side, but the flavour is so intense it doesnt really need sauce..

@tyrus it's the only choice i have if i want to walk in to a store to buy it. restaurants use it there to roast goose and duck. the wood is nice and dry, but it's impossible to split by hand due to the extreme knotting in the grain. i would love to have oak to burn.

i pay $70 usd for a third of your third of lychee wood. 😅

if i turn my dial with some pressure, i can move the needle around 50-100 degrees without using any tools to turn the calibration nut.

yeah i just used whole wheat starter before, but when i want to make all white bread like baguette or shokupan, i want to match the starter to the bread.

making some new starters. all white flour and rye

no, i don't have a bincho grill. too expensive to ship. @tekobo has one.