David Chang

every time i eat one, i don't know what i'm eating...is it an apple? a nut?

@tekobo i have the drawer static kind of air fryer. but they don't stay flat. it will curl up into odd shapes. if flatness is needed, maybe cook them between screens? but never tried this method..

@tekobo simply place inside the air fryer 180-200 and 10 min to start (i recall cooking for longer but can't remember the time) and cook until the fat renders and the skin turns crispy. season when done. but it will take a lot of chicken skins to make a snack size bowl. prepare to open windows because of the smoke.

yes, baking powder works. but for crispy chicken skin, which really is the best part of the chicken, i don't bother cooking a whole chicken for the skin. i just buy bulk chicken skin and air fry it. but i don't think you can buy just the chicken skin in the americas, in asia, you can buy just the skin in bags and it's crisps like pork rinds. it's weird, but in the US, which the poultry industry processes an insane amount of chicken, you can never buy separate parts like skin, testes, crowns, cartilage, and all the offals. i guess its for the yakitori asian market.

sorry i'm late to the discussion. i read the op has already bought knives, but i wanted to chime in after sharpening and repairing my stainless and carbons today. i think anyone who appreciates knives should own two sets. one german stainless for everyday household use. and the another carbon/japanese set for personal use. and whatever you choose to use should be sharpened by yourself on whetstone. this way you discipline yourself to maintain them, especially the carbon ones. but it's hard not to get carried away by expensive knives with pretty handles. i have some that i never use because i treat them like baseball cards, which for a knife unused is pretty useless.. but the best thing about knives, especially the carbon variants, is that they are a joy to sharpen, and it makes you feel really good running the blade through a paper test like cutting air in half..

yes, aka, zabuton. haven't tried it.

yes, i have (or had) the same probe. you just pull out the clip with some pressure. and slip it back. gently squeeze the clip with some pliers if it gets too loose. this probe failed on me and fb says they only have 6 months warranty. so i bought thermoworks probes instead. thermoworks seems to have better construction and a huge selection of thermocouple probes. they also have a silicon spool that fits the +- plug nicely. magnetic too...

sorry i'm late to this thread. i've always dreamt of completing my trifecta of kamado-pizza-oven-argentine grill. but i live a residential rooftop building, so i don't think management and my neighbors will like it if i start a bonfire just grill some steaks. so i got this little santa maria grill attachment that was made for a weber kettle, but i managed to make it fit on a fiberglass fire pit, so anyone who's chilling on the sofa and wants to grill a piece of chicken or marshmallow can just do it themselves comfortably seated.. i don't like the noisy scratchy ratchet clanking noise the attachment makes, but it's cheap so its expected. i'd probably get a full size grill if there are no restrictions, or have one built into a kitchen. i burn apple, pear, lychee, peach, jujube, or whatever wood i can get that is suitable. i use charcoal baskets to hold the wood in place. it allows me to split the fire to the sides or combine it in the center.

some fish and shellfish from the market today. the fishmonger was pressing me to buy a horsehair crab, but it was too much for the two of us.. live local sea bream. grilled whole and served with olive oil lemon and salt. (we like to keep the scales on to protect the fish from the heat.) but it was a pain to hold it above the charcoal. you can't do it on the grate or else it will burn.. live surf clams from japan. grilled on the half shell with garlic and butter. live abalone from south africa. grilled with lemon and salt. live scallops from scotland. grilled on the half shell with butter and garlic.

we're table top grilling again tonight since it was so fun. this time is seafood. pics later..

삼겹살구이 korean bbq at home with japanese pork belly and banchan, my wife prefers this kind of bbq. slow paced and bite sized. i was hoping i didn't have to do all the grilling, but i ended up doing all the work. 😑 i did't have any binchotan so i just used regular hex charcoal. too much flareups, i need to order some binchotan from taobao next time. got to use my new blenheim forge chinese cleaver today. this blade is super nice..

couldnt wait, so i brewed a pour over and pulled a shot today. definitely a shade darker than i like for pour over. need to remember it grows darker the next day. lots of espresso crema from the pull. but for a milk espresso drink. very smooth and easy drinking. thing is impossible to replicate until i settle on the proper kk temp for roasting so its not another 40 min roast… delicious nonetheless. pardon for the garbage latte art👌

i haven't had enough cooking time on the KK to give a full review, but i was using KJ and weber products before. i think the cooking experience is similar to a KJ, but the KK keeps heat like a refractory pizza oven. the build quality is excellent. but i don't consider it a luxury product. i think a kk costs exactly what i expect it to cost for what it give you. i can say the same with kj or bge. you get what you pay for. from where i live (asia) KK service is also excellent. i had parts sent to me in less than two weeks. but i also had positive cs experiences with KJ vietnam and Weber japan, just slower. there's not really any diy assembly for kk. even the metal cart for my 19 came fully assembled, which coming from years of buying garbage on amazon and ikea, was a total shock to me. the millwork is also excellent. KK makes very nice teak accompaniments for the grill. edit: i forgot to mention, you get extra parts on all the user replaceable parts for your grill with your purchase. i don't know of any company that does this.

@Cheesehead_Grillerthe drum i got was made for those little table top ovens with rotisserie attachments. i had to pull off tabs on the sides to make the holes bigger to fit my spit. but the latching mechanism is rather weak and i felt like if you put too much beans inside or roast bigger things like chestnuts, the door might just bust open. RK drums make better ones, but they are much more expensive. i was advised by a local coffee roaster that the weight loss i experienced was typical for medium roast, but similar to dry ageing meat, you won't get the same yield. i haven't done the math, but i think the cost for me to roast myself is a little over 1/4 the retail of shop roasted beans. but i also need to factor time. and i would only do this if i was cooking something else. i don't see burning charcoal just to roast coffee alone.

first time roasting coffee ever. i've been waiting a long time for the motor and it finally came. equipment: rotisserie drum (amazon), tritogenia variable speed motor, thermometer gun. beans: ethiopia sidamo goal: medium roast to 210-215c (bean temp). what happened: motor speed was 55 rpm (max). dome temp 350-380f. after 20 min, still looked greenish. upped temp to 400-420 dome. finished roast in about 38 min. longer than i had anticipated. 250g in. 210g out. 40 grams of chaff and moisture loss? color looks pretty uniform. i was happy with the result, but i have no idea how it's going to taste. i did not hear any cracking. maybe it was the thick walls of the kk, but i put my ear against the exhaust and heard nothing.. i was told i need to degass for a few days, even over a week if i want to run it through my espresso machine. does anyone know how to upload video? i can't seem to do it on this forum..

yeah just don't ask me for crosshatch grill marks. parallel lines is all i can manage..😂

me too, but i am preparing for the apocalypse and upping my baking skills untethered to the grid..😄

i think with a 32, you have more clearance away from the heat. if you are following a recipe, i wouldn't mind having a peek at it..

what is an IDK oven? right now, the kk is not giving me the color, rise and shape i am accustomed to. i scored for a rabbit ear but it doesn't want to open up. it's expanding in places i don't expect expansion, like on the narrow side there's a split for no reason. and the ice cubes i throw in gives like maybe 2-3 minutes of steam and its gone..i think the burnt side can be adjusted for by lowering temp and turning midway. but the rest..i dunno... even when i thought i was baking under temp, i wasn't expecting such a fierce heat from the right side. this was with the cheapo drip pan the kk came with and the thick baking stone as barriers. so maybe next time, i might try the replicate the environment of a dutch oven. heat soak the kk. drop the loaf and ice in. close off the vents so there is no open flame and let it steam and bake in retained heat. rotate the loaf and open the vents the second half of the bake.

crumb structure is decent. shame it was burnt. i checked on the kk an hour later and its still keeping temp. i guess if i really want to do this again, i would just let the kk soak to temp for like 2 hours and shut all the vents and cook off retained heat, no flames. or i can just use my kitchen oven…

second try, another fail. this time i split the charcoal on the right. placed the loaf on the left. i got to my baking temp but still dropped 50 degrees after putting on ice and dough. so in a 40 min bake i discovered the same strange elephant foot type of rise and the charcoal side of the bread was completely scorched. the bottom was cooked ok. took an internal temp reading and it was around 210. i usually pull at 190. so even though i thought i was undercooking it, it was overcooking and burning. i didn't want to turn it thinking my temp would drop even more. this was over an hour of managing the fire. kind of it's exhausting and disappointing because its so easy on a normal oven.

grilling some dinner after a week of non stop rain..

@tekobo thanks for showing me your original dry ageing thread. what is the logic behind coating the meat in fat during ageing? is it to inhibit the growth of bad bacteria? added flavour? keeps it from over-drying? thanks.

@jeffshoafyeah i was planning to use my wine fridge but it did not get cold enough and i don't know how to hack it to make it colder.

oh i thought i did a search about this subject before starting a new post. i would have just contributed to your thread. thank you!