David Chang

no worries, online thread making does not imply ownership so post away your results with the new machine!

https://www.youtube.com/@Petespans/videos Pete's Pans. Trained chef. Lots of classic french/european dishes. Tons of outdoor cooking onsite. Historic, intelligently well spoken, and with proper pronunciations!

i cant answer the clearance question but another way like mac does it is to use a prop. i have ceramic ones i’ve used before to prop a rack up

after you get over the price, the next challenge is trying to convince your spouse spending junior’s tuition on a meat slicer is the best thing to do…😇

i'm not sure if this can help you. they make a swivel post for an upper grate that bolts to the main grate. but you'll need to cut off the upper grate handles so it can clear the food on the main grate level. https://smokeware.com/products/grate-stacker?_pos=2&_sid=c1f00d43b&_ss=r

why is the top rack not stable? i thought top racks are all the same, standing on its handles, but scaled to size..

@Syzygies there was one on display in a furniture store in vienna. not a kitchen shop, a furniture store. i think it was a berkel. imagine having one in your home. it’s the ultimate culinary flex.

January has only begun and this machine has already made my list of kitchen gear purchase of the year... I saw this Graef slicer in Austria and wanted to buy it but couldn't be disassembled to carry in my luggage, so i ordered it on amazon de. it is 100% manual and for a few quick slices here and their to snack on, it's perfect. light enough to hold with one hand. the only downside is it will not slice a piece bigger than 15 cm diameter because the travel is limited. but the speed is as fast as you can crank and push. the cuts are surprisingly thin and uniform. i'm very happy with this machine. made in germany. 190mm serrated blade for bread and meat.

i don’t know if this would be a popular but i would totally option a tiled side table..

yeah we ate chinese and korean in vienna. they were not great but surprisingly not bad. we just couldn’t stomach any more wiener schnitzel, which is apparently served in every freaking restaurant in austria..

its a brown crab common in uk/north brittany. but the taste of a florida stone crab claw is much better and sweeter. the brown crab has the texture, but the taste is rather absent..

i would do this if possible. ask the client to pay for the 32 stone, but pack the 32 stone in a 42 crate. client returns the the wrong 42 stone in the proper 42 crate.

back in paris on the last leg of my european winter holiday (vienna, istanbul, rome, firenze) and eating one of my last meals, a giant crab claw in our favorite raw bar in st honoré, paris. but i’m ready to go home because most of the food and coffee we had sucked, and i can’t wait to make home cooked meals.. it was the first time we ate chinese food outside of hk and we never eat chinese food in europe. THATS how desperate things got… 😅

so i spent christmas in Cappadocia and maybe its because its massively touristy here, but i ordered the manti and i can say for sure the one i made at home tastes so much better than how they make it here. will try this dish again in istanbul but i have doubts it will be better…

i followed the recipe in the video, but what they don't show you is it takes 3 hours and a lot of screwing up (for someone who is making it for the first time) to complete the recipe. it's all smoke and mirrors in a tv studio..

i would spin meats on the kk rotisserie that cook hot and fast. like chicken or pork. for edge-to-edge medium rare prime rib (exactly how it's served in a restaurant), use reverse sear method in the kk without the rotisserie. or even better, sous vide then sear. the sv bag will yield lots of liquid for making jus with no mess. and there will be no puncture holes made by the spit rod for a better presentation... i made prime rib roast on a spit years ago on a weber kettle. charcoal baskets on opposite sides with a drip tray in the middle. it was not possible to get edge-to-edge medium rare this way. lots of grey banding and over cooked edges. i would assume the same if done the same way in a kk..

my wife has been nagging me to make these for a while. the balled up ones are dumplings i messed up. taste is not bad. but a pain to make..

yeah i cut it open. the taste is fantastic. i want to make 2 more. shame it takes forever.

made the most random stuff tonight..

you can make a custom pallet built around the feet of the 32 and load it on an all-terrain pallet jack. i believe you can tow this on an atv. but the terrain needs to be flat. inclines/declines will be trouble.

i personally would not put it on a trailer for long distance travel. but if you manage to do all this, i'd like to see how you set it up..

in seoul, korea eating pork bbq the heat source is charcoal supplemented by a gas flame that gets turned on when you need a boost in heat. but this is the first time i’ve seen common variety garden hoses for gas lines. whatever works i guess…

very informative video. this korean fishmonger shows three levels of removing blood from fish. shows exactly where to do things correctly. english subs. warning: dispatching of live fish with lots of blood and twitching.. ikejime (spike and bleed) shinkei shime (spike, bleed, and wire) tsumoto (spike, bleed, and high pressure removal or spinal cord and 99% of blood)

had a guest last night for yakitori with a small appetite. its hard to cook for people who don't really eat...

i've never seen black cod sold fresh. only frozen. they say patagonia toothfish and black cod are the same, but they are clearly not the same fish.. i got a delivery of spanish beef today. a rib eye and tenderloin chain. what we have in abundance in fresh seafood, we don't have in meat and poultry- like the incredible selection you get in europe. so i have to pay up the wazoo for this stuff...