David Chang

@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.

what is your keep temp for once a week feedings and what is the warmup temp?

look what i found in my trash today. my neighbors olive tree 😂 i don't think this does well in jungle weather..

i actually just made it so i have no idea how it will hold, but it's thin stainless so probably not a long time. but if it works well, i will be in pursuit for a more sturdier lunch box as my grill is too small to accommodate bigger smoke pots. curious to know how long it lasts in such a little box. the empty side is for the punched holes. left empty so ash or pellets don't clog it. the divider is adjustable but after applied heat, i doubt that thin divider will even hold shape..

will this work as a smoking bento box or am i dellusional? the red caulk is high temp silicon there is a divider in the box to keep the pellets from covering the holes. the divider does not hit the ceiling of the lid. there are two 1/8” holes on the empty side

it's crazy you guys burn olive wood. they are so expensive to buy at the garden shop here. like thousands for a living olive tree..

made some sauteed carabineros sauced in its own head fat and a5 yakitori's. the taste of these prawns is out of this world. it comes pre-seasoned from the sea, meaning you don't need any salt...

i am trying the 2 guys and a cooler shelf stable tallow recipe. apparently, the key to making it shelf stable is to add no water (as opposed to many recipes that call for added water)

@tekobo yes i cleared all the fat on the surface. the point will be braised for brisket daikon (kind of like chinese corned beef). the flat i'm making pastrami. smoked until bark set and steam oven finished. i do have an injector i've never used so maybe i might introduce tallow into the flat, but we'll see..

separated another brisket tonight and i think i'm getting better at it... but the meat yield after fat trim is terrible. this 6kg prime brisket which costs me $96 USD in HK with next day free delivery is not bad? ended with 3.4kg fat trimmings. i guess i'm making tallow this weekend...🙃

the pictures aren't loading for me but sounds good..

@Dennis in rare cases where charcoal has gone out on me, it's with used charcoal (already lit then snuffed) and the charcoal has been sitting around in the open absorbing moisture for a while. but i assume you are using new and fresh charcoal? what brand is it?

i used my rib rack for the first time today. i've had it sitting in my shed since i bought the 19. i don't think it was made for beef ribs, but i couldn't get the single bones to stand up without falling over. i also used wood chunks right on the coals. still works great this way and less hassle.. used only half a basket of charcoal and for almost 8 hours i only burned through half that. what a charcoal miser..

@jeffshoaf one of those situations where you need an asado cross handy. i always wanted to do one of these whole pigs but i live in an apartment. 😅

i don't understand pan pizza, but here is an attempt at it. it did not taste like pizza hut..

smoked dry rub ribs from the hybrid aged pork rack. i ate a few pieces and took a nap..😴

humm, i'm not sure what breed it is but it's called bangelow sweet pork from australia. this is the only chilled pork rack of this size i can find. everything else is frozen or from china. so i decided to crack her open today. broke her down to skin, rib-eye, and bone rack. it basically tastes like dry aged pork with the taste of beef tallow. it's very good .. .

old Dome or new Arc?

playing around with this pork rack. sort of a hybrid mix of dry and tallow ageing. it's back in the ager for maybe another 2 weeks and then slice and eat. wel'll see what it tastes like. i've never tallow aged pork.

dinner from last night. didn't bother putting on a plate just ate off the baking sheet..