David Chang

maybe hire this type of crane..

@tekobo i love terracotta cookware.

so after smoking a small brisket point this morning, i proceeded to make ONE burger from scratch off 60-day old brisket trimmings. i don't have a meat grinder so i hand chopped the meat to minced texture. it wasn't a great eating experience as i don't think hand chopping does a great job breaking down the hard bits and sinew. i told my wife i made just ONE burger to see if eating old pellicle trimming would make me ill. i'm still alive and now she's pissed because i didn't make her one...😂

it didn't help that the tallow was spread on thin and cracked into bits so i had no clue where seams were. and the longer i worked it, the more it melted like a chocolate bar..

60 day tallow age brisket got pulled today. did a messy job and ended up with two pieces on the point. which i’m ok with because its way too big to consume for my wife and i. the flat was over trimmed so there is a lot of burger meat and tallow rendering going on. this was much more difficult than the videos led me to believe. flat is now pickling and the rest i might freeze because i have no time to cook these days.. the house smells like a slaughterhouse.

uncle roger is surprisingly educational as he is entertaining.

i'm wondering if my gas burner for the 19 can be repurposed for anything else like say a wok burner? or any other kitchen related use? because it's still in the saran wrap. and i don't know what to do with it..

it's not a bad place, i've been there like 50 times. i just prefer the old part of town, not cotai (casino strip) portuguese food there is better than portugal, especially the egg tarts

it's china's version of sin city, but 6x the gambling revenue of vegas because well, asians are addicted to gambling..

so i drove to macau from hong kong for the first time today across the HZMB bridge. it’s basically a huge, long ass road and tunnel that physically connects lantau island hk to macau and zuhai, china. and in order to drive on this multi-billion dollar waste of money, i need to apply for a permit to drive on it, buy mainland car insurance, buy macau car insurance, buy hk car insurance, carry my taiwan travel card, my hk id card, my hk drivers license. and reserve a car park space in macau. all this for the privilege of driving from hk to macau without shlepping on a ferry or bus with the plebs. but i can only park at the border in macau. i cannot physically drive in city in macau. i need an actual macanese license plate which they stopped giving out to the public years ago. and the only way to get one is to buy one, which i was told costs in the realm of $20,000+ USD. anyway, now that im here. im sitting in a casino shopping mall eating a cake and coffee. bored out of my mind while i wait for my wife to finish attending her concert in cantonese. i refuse to attend because 1. i don’t understand the language. and 2. cantonese vocalized sounds terrible. and everything is fake here. fake london, fake paris, fake venice…%uck, i can’t wait to go home..🙃🤣

i still prefer to sear on a carbon steel pan and butter baste. it forms a better crust this way. a wood/gas fired pizza oven will give you similar results and make other foods as well. i have made steaks in the wfo and although it gives nice burnt bits on the surface (flavour they say), but i'm probably eating my yearly supply of carcinogens..

yep, saw that one too. very good explanation.

ok, so basically flip the brisket flat side up. start at the thick fat cap at the point end and open up a seam then work down to peel off the flat.

hey guys, is there a comprehensive video or instructions online with photos on how to separate the point and flat on a brisket? thanks! i want to smoke the point as you would normally and cure the flat as pastrami.

in the isetan tokyo food court and saw what they consider “scraps” in japan 🙃

@tekobo the problem is i have little access to bone in sub-primals. we certainly get a lot of variety. korean, american, australian, japanese beef, but nothing suitable for dry ageing because nobody in hong kong has the means to dry age at home besides restaurants and idiots like me. so everything is sold as single portion cuts. i can however buy from restaurant wholesalers, but they offer pretty generic beef. usually american or australian grainfed. i can buy french polmard, but they are single serving cuts. and there's a guy that can get me rubia gallega sub-primals but it costs a fortune.. and on top of that my wife says she doesn't like dry aged anything. well that's just great..😂

cooked this steak dish again but this time with mushrooms over charcoal on the bincho grill. in pursuit of the ultimate aged steak, i don’t think grain fed US beef if giving me the flavour i want. i think the way to go is spanish beef.

@tony b beef stock (home made not in a box) reduced to demi glace (maybe 15-20% volume). saute shallots in butter, add demi, add cream. add some cognac if you like and flambe it but i didn't have any. bring to boil and reduce to spoon coat. season. no measurements just eyeball!

a little dry aged steak lunch. cream sauce made with demi-glace. you put this sauce on a shoe and i'd probably eat it..

some recent cooks on the bincho grill. too hot to cook on the roof during the day, so i have to cook on the balcony. there's a charcoal chimney called Firestack Duo by Yak Grills that I really like using with open charcoal grills like this. you can start the charcoal in the chimney and keep the lit charcoal for reuse next time in a container that nests inside the chimney.

i don't think you are but i though i'd ask, you are not placing any wood that's not fully dried for smoking right?

yeah I'm ok with that. she will need to fly to hong kong to taste test the pizza. 😂 i have the HA model. https://www.fornogourmet.com/product-page/effeuno-p134ha-500-c-saputo-stone i have not needed the extra headroom but i would say the H would suffice. this machine is an engineering marvel. you can touch the surface (still hot but it won't kill you) at 500C

made a steak pizza for lunch.

@Basher please post pictures because that is an insane amount of cow to put in a home ager. i'm tallow ageing an australian westholme M6/7 brisket. i've never tallow aged so i painted on the tallow on the hanger haha... i have no idea what i'm doing..