David Chang

this talk of steam reminded me to ask my wife in singapore to pickup a low profile vaporizer for my effeuno. something i always wanted for open bakes..

i wanted memories of eating kippers for breakfast back in the UK. this was not it. wasn't salty and smokey enough, but it was still very good. not shown is when one of them fell off mid cook..

woke up 5:30 for some reason. probably my anxiety to smoke fish.. we'll see how this goes but i can tell you my grill is too small for this job..

i personally would want to get: canvas cover the charcoal splitter for both horizontal and vertical orientations side tables stainless double bottom drip pan rotisserie spit, forks, and a strong motor. maybe: duck hanger the rest is up to you..

@Cheesehead_Griller it gets really hairy when you have the lines for the probes, the ambient temp probe, the power cable for the the fan, the cold smoker with the rubber air tubes that connect to the usb air pump, the power bank (to run the fireboard and air pump uninterrupted), the usb cables for the fireboard and air pump. and you need wifi! it's crazy man..

@dj-dj haha, i can't help you. i've failed so many breads on the kk i gave up (it's the same with bread in the pizza oven) but the wizards who came up with this method on this forum can. @Syzygies @Pequod

i just sold it along with a bunch of probes and the guru fan. honestly, i hate cooking with all this stuff. all the wires, the cables, keeping it away from rain, using the app. keeping it powered... i don't use it anymore. i don't overnight cook anything, i don't walk away from my cooks. i can run the kk with my eyes closed. so yea, i'm happy to close this chapter of my life. haha..😅

this looks like levito madre. low hydration starter?

last few meals in japan and korea… fugu (poison tiger puffer fish) and fugu shirako (the white reproductive organs or basically the sperm of the male fugu) both tasteless and expensive.. shabu shabu with some of the best beef from Kobe. again, tasteless and expensive… a little river fish from a tempura lunch. i love how they present these.. and back to seoul… soy sauce marinated raw crab packed with roe. delicious and rarely served in US koreatowns. i don’t think they can get this species of crab. closest would be maryland blue, but not really… a rather famous myeongdong beef brisket and tripe stew. a bowl costs around $20 US. i guess you can say its priced to match current economic conditions in seoul. wonderful taste like a clear consommé and a midday snack. i don’t know what this is. but it was delicious..🤤 and some comic relief..

i'm not sure the composition of the stone. i don't think it's anything exotic, but the fuel was from a chafing dish candle. not exactly high btu's, but it did sear the meat nicely. i read people have used unglazed quarry floor tile as a pizza stone but i have not tried. i'm on a medical holiday and will be food touring tokyo and back to seoul so i'll try to visit some new and familiar places before heading back home. i'm staying in shibuya (near the famous busy pedestrian crossing) and compared to 10 years ago, this area has really developed. shibuya today is just an architectural marvel because underneath all this is a network of trains that are like bunched up christmas tree lights. i have no idea how they built this place, but they made it possible..

now in tokyo. eating gyukatsu seared on a hot stone. motomura is a 10 seat bar. they only serve gyukatsu in small medium and large portions. the wait was 45 min. i have never not had to wait here..

i'm in seoul. again. eating sashimi, but it's different here. i think they cut with the grain because korean sashimi is always chewier than japanese. anyway.. if you order live fish from the tank. not only will you get the sashimi, but you get the head and bones served to you as a broth at the end of the meal. same with the flower shrimp sashimi. you will get the shrimp on ice, but the heads are deep fried. nothing gets wasted. you get exactly what you pay for. i also ate 감자탕, Gamjatang.(no picture) which is just pork back bone soup. it's basically bones stewe which has a little meat and cartilage you nibble on. this is the only dish they serve at this restaurant. we walked in and they just asked us "small or medium?" there was a 20 minute queue for this joint... i don't think this place would work in the US...

@remi looks really tasty. my wife's gone on business for 2 weeks. i've been basically eating chops of different animals every other night. this is not allowed when she is home..

ohhh, you got the kk accessory. i thought you got one of these..,

if you go to thailand, or if you have a thai grocery near you, they have really good curries in paste form.

made another pizza today with some nice cornicione action. spicy salciccia is so much better than pepperoni..

yeah tastes great as a reuben, wrong type of bread but i'm not complaining..

i saw the pellets in my box and in the 20 min, it burned through the whole thing. probably not good to throw on a hot spot.i used to have a matchbox cast iron smoke box that i bought from amazon a while ago. that is probably the size i'm limited to in a 19. i barely cleared enough space to fir the bento box so space is probably the biggest issue for me.

pastrami came out good. tallow injected, but i felt like most of it leaked out before it could do any good..

@tekobo i don't really know much about japanese curries other than the glopidy goop stuff they serve over rice katsu. i feel like this kind of curry is the fast food variety and someone out there in japan makes better stuff..

@Syzygies i just used my lunchbox now and i removed it after 20 min. i placed it over the coals and it was just too much acrid smoke. it was burning too quickly so i switched to wood chunks. what is the placement of the pot? under or over the coals? yes i don't think the thin stainless would last more than 1 cook. i don't think the msr pot would last either..

i had to wait for my mason jar sealer to finish this so here we go…popped the hard tallow out of the metal bowl. scrapped off any brown bits and moisture. melt over a bain marie and transfer to jars. waiting for the tallow to cool before i vac seal them. im hoping i get 1 year in the cupboard. but i probably will consume it before that…

i was minding my own business and watching weight lifting videos on youtube (yes, thats what some guys do in their spare time) and noticed that the current record holder +109kg class Lasha Talakhadze can lift a 23" KK in the clean and jerk and a 22" TT in the snatch.

@tekobo i'm curious to know what this tastes like. i'd imagine it to be a very spicy taste explosion. i'm so used to asian style curries (like the japanese ones), which is almost always too sweet and sometimes almost tasteless..

@Syzygies thanks for the info. i think my dual zone wine fridge can replicate these temps adjustable from 5-18c. it's handy to keep prefrements at different temps and bulk fermentation at higher than normal fridge temps, but i've always kept my starter in the normal fridge.