David Chang

update on this. i achieved target weight but i'm not ready to consume it. i've read its best to vac seal i for a few more months? to develop the flavour more. anyway, it feels like i have half of what i started. smells good but the casing was a pain to remove..

seasport, i have two of these tabletop grills. one is the ss bincho grill. the other one is a japanese round ceramic that i used last night. i do not have a diatomaceous grill. i believe @tekobo has one. i find the bincho to be a top performer in terms of yakitori grilling. the rectangular size of it makes it easy to rest skewers on bars or on the edge of the grill. and stainless steel cleanup is easy. the round grill is like a ceramic bowl. there is the body which holds some water in the bottom and the ceramic charcoal bowl fits inside of this body. when the ash falls through, it hits the water so there is no scorching of the bowl. it's a cheap grill i picked up in my supermarket. probably around $120 USD with 2 grates. its a good tabletop grill for communal use (maybe up to 3-4 people). the bincho grill is more of an operators grill. if you travel or want a bulletproof grill, maybe the stainless steel bincho. if you want a traditional korean/japanese feel of table top grilling, maybe the round grill. i've heard the diatomaceous retains heat well but does not like to be wet..

i used to eat this every other day when i was working in lower Manhattan. sold out quick so i always made sure i got to the soup kitchen on time.. adapted from this yt recipe, but i used pork meat and added a ton of chili flakes in the meatballs. italian style foods are always better spicy for some reason. the broth is homemade. i don't like broth from a box. oh and when making the meatballs, they are supposed to be mini, so piping them through a disposable pastry bag is the way to go. you don't want to roll these by hand. it would take forever...

today was my first time using real japanese binchotan. so this is some magic charcoal. absolutely ZERO flareups. none. super hot and i reckon i can reuse this two more times. so i guess the high cost is worth it.. tonight i grilled those little spanish peppers (carry-on from barcelona), A5 rib eye dap, pork secreto, cuttlefish, corn.. we bought a live cuttlefish from the pier today. $5 usd. im so spoiled by live seafood, i can’t eat frozen anymore..

shabu shabu does it drive anyone here crazy that shabu is basically eating boiled meat in water? in my case, i'm boiling A5, pork belly, and pork shoulder in broth..🤓

19 gas burner assembly brand new. 19 rib rack brand new but should fit other kk models. 19 heat deflector brand new aka paving stone. All brand new and free if you cover the cost of fedex shipping from Hong Kong. I prefer someone to take all this stuff, but understand if you want single piece. I only use fedex to guarantee timely and safe shipping. Message me privately if you are interested. Need to clean up my shed. I may be slow to quote shipping, I’m rarely in my office to do this stuff. Thanks!

absolutely 😇

he's one of the co-authors of the modernist cuisine series of books. those amazing pictures on print translate to his videos..

i'm watching chris young call BS on high heat searing. great production and special effects (cross section of frying pan and food shots). subbed.

@Dono i used to be on the anova fb group and found that there are owners who are on their 5th or 6th + replacement oven. all warranty replacements but that being said, i am on my second. but i managed to salvage my first oven so now i have two of these. low reliability, but fast replacement warranty service (it's a poor business model but internals are cheap, they are not worth fixing). there is nothing reliable on the market with this many features and price point. a better oven would be a commercial combi oven that is overkill for the home.

i dunno how people run bbq restaurants and still be profitable. it's too time consuming (labour), and the ingredients too expensive (meat). the pricing does not reflect the effort put into making it. but you can't charge people any more..

i used cherry wood cut in cubes, but for some reason i wrapped them in foil thinking they would last longer in hight heat but nope..

you guys are making me cook spatchcock chicken. tandoori rub and smoked..

i don't even think i can use a smoking pot, there's no clearance for this in the 19..

@EGGARY i don't really believe in salt brining. i think it draws moisture out too quickly given the time. for prime rib. i like to make a full bodied "jus" to pair the meat with. otherwise, it's kind of like seasoning with salt on roast beef.. i've finished and held brisket for over 20+ hours, but it was in an anova oven on sous vide mode not a water bath. still tasted great after that long. but its a tougher cut than prime rib, so i'd stick with 10-12H @ 130 @Tyrus

my first try at curing and drying gabagool (coppa, capocollo). i prefer gabagool, even though i'm not american-italian, but supportive..😂 i've read after achieving target weight, its then refrigerated in vac-seal for another few months to further develop flavour before consuming. so this maybe a 4+ month process. but that's fine, i bought enough saucisson and jamon from europe to last me a while.. recipe here: https://youtu.be/ttLbReotkZo plant based casing and netting here: https://www.amazon.com/gp/product/B07SKCDSVV?&linkCode=sl1&tag=2guysacoole0c-20&linkId=c9cdfbd11dce8c707bcc1d750b2ab43c&language=en_US&ref_=as_li_ss_tl i can't find any natural casing so i bought this. it is extremely expensive for what it is...

im eating tapas breakfast again and its the first time i’ve seen a josper oven in action. this is an indoor commercial charcoal roasting oven.

@Tyrus thats duck foie gras on eggs the seafood platter was actually a half portion. 😳 they put roast lobster, clams, squid, two kinda of prawns, langoustines, scallops…the restaurant is called Botafumiero, our second time there. @tony b i just finished tapas dinner at a place called Cal Pep in el born. i had no idea about this place and just waited randomly on queue off the street thinking everyone was probably waiting for some really good food. well we weren't disappointed. it was some of the best tapas we’ve had in bc. the shellfish was basically candy from the sea. probably come again before we leave…

in boqueria market this morning having seafood for breakfast. and seafood for dinner last night. this is a great city for good eats…

did you blow it up like a balloon? it separates the skin from the meat for a better skin. this is me almost passing out blowing this goose up..

so i broke my copper cookware cherry today. went to E. Delliherin and bought three mauviel stainless lined pieces. they are not exotic or vintage, but with tax-free for tourists, the overall savings was too hard to pass up.

it’s a 13 hour flight but im still grouchy and jetlagged regardless of which class i fly. the markets in paris are more or less like the urban farmers markets back in the US. they just open few times a week, and in certain areas. but the produce is amazing. something in the soil in france.. the biggest different between a market in the west and markets in hk is we slaughter live fish and poultry to order. pork, beef, and eggs are displayed out in the open, with no refrigeration. all this freaked me out at first, but im no longer bothered by it. but the hk markets exist in every neighborhood, and open everyday, for long hours. the ones in europe are usually concentrated in one main place, and they close early.

Here for a few days, the produce here is always very good quality.

@Chief no, that chicken was the last cook with the hanger. been busy i haven't had a chance to do much with it..

i am a fireboard user and we have a lid detection setting where you can disable the fan when there is a sudden drop in temp (lid open) i'm not sure if you can enable something like this in the billows app. if not, the fan may be overcompensating when you opened the lid as seen in the green spike. also what is your max fan speed set to? if max speed, it's going to be trouble.. also, are you using the yellow billows damper?