David Chang

i'm also watching this channel 2 guys @ a coole. i'd like to do prosciutto one day, but this is a 1-2 year process and i'm not sure if i can spare the space in the ager for it. a great resource for charcuterie at home. he made me buy a gabagool kit 🤌🤌🤌

crazy stuff, but even more crazy were people still driving in this weather..

cauliflower fried rice and crispy chicken breast i'm trapped in my house because the roads are flooded, again..

relentless rain is keeping my cooks indoors some breakfast pizza from frozen dough

I'm watching this: Brings back old memories of eating NYC deli counter goodies. Now I know why it tastes the way it tastes. I should also add growing up in the NYC public school system, we also had this kind of macroni salad and it was divine..

well i got rid of all the junk anova sealers and got another bar sealer. this unknown brand is italian made and its really fast. besides not being able to seal liquids, im happy with this unit. wasn’t too expensive. does rolls. stores inside a drawer. managed to seal 2.5kg of shredded cheese in about 30 min.

@braindoc thanks for your input. i was wondering about brass as i would prefer (at least the look of brass) to ss, but i don't want anyone to burn themselves. i think i feel the same as your spouse, not a fan of the brushed look, but i hear falk are 2.5mm copper..

@jonj i want to ask you a dumb question since you have what i may be in the market for... stainless steel lined copper cookware interests me because i have no clue where to re-tin and stainless steel handles also interest me because my household is used to cool touch handles. but everytime i look at them, doesn't the stainless steel negate the conductive properties of copper? am i basically buying into stainless cookware with a copper exterior? thanks jon.

i think this topic is one of the most popular on bbq online forums.. wax starters for localized charcoal burning chimney and butane stove when i am in a hurry and i use this specific firestack duo chimney made for lighting and storing used charcoal. snuff can nests inside.

yeah, that price is about right for retail. i didn't open the box until yesterday and saw only 6 prawns so they are basically around $40 a pop. but if good quality, they are supposedly sashimi grade. they have this particular aroma (100% from the sea), unlike any shellfish i've encountered.

yeah, no ketchup, just salt. i find ketchup has too much sugar. i reckon fries in fries fried in chicken fat would be outstanding..

So I've had these carabineros in my freezer for awhile. Afraid to cook them because they were so expensive (more $ than live lobster) But today was a slow saturday and I decided to take two out that were the size of my face. If you have the pleasure of cooking these monsters, do so by using a recipe that uses the entire body of the prawn (shell and all). It would be a total waste to eat these like peel and eat shrimp. So start removing the head from the body and a long string of guts should come out. Toss that. Remove the shell from the body and save that. You want to split the head open with shears and keep the headfat in tact. Cut off the little legs and toss them with the shells. Skewer the tail meat so when you cook it, the tail stays straight. Chop some onion, garlic, aromatics. Sautee in olive oil. Add the shells. Add tomato sauce, some water. Reduce it to a sauce again. Strain the solids. Season the sauce. Cook your pasta. Roast the heads in the oven with some olive oil and seasoning. Fry the tails in butter, gently. Toss the pasta in the prawn sauce, plate, and eat.

made some dry aged cheeseburgers and double fried fries in tallow.. the fries tastes like they came out of a restaurant..

@Tony8919 it would be more fair to compare kk to another grill made of refractory material. i don't know of any other cooking vessel that uses refractory other than a wood fired pizza oven or a crucible. if you compare it to another ceramic grill (kj, bge). the kk will always be more $. but don't set your expectations so high for high priced items to last forever. nothing is forever. but it just happens that there is little to break on a kk if used properly. just keep it dry and keep open flames away from the gasket. i can't sell you on a kk. nobody really needs a kamado to burn charcoal for 85+ hours at 235f. but if you see one in person, you will get it.. 😄

i recommend thermoworks probes. they are more expensive but i haven't had one fail.. the stock fireboard probes 💩

this is a chinese dish you can sometimes find in a noodle shop in hk or around south china. it's basically braised beef brisket soup with daikon. now i have to say i used premium Australian M7+ wagyu brisket point that i aged for 60 days. do not use good brisket for this like i did. you will never taste the nuances, the aged flavours gets lost and it's a total taste of money. just use cheap choice grade brisket. i was just too lazy to smoke this point and my wife doesn't like bbq, so here we are.. anyway eyeball some star anise, white peppercorns, all spice, bay leaf, dried mandarin peel, birds eye chili (if you want it spicy), ginger, rock sugar, garlic bulb, salt to taste. fill a pot of water, dump the spices in, bring to boil, put in your brisket, simmer. skim. stop after an hour, add daikon and cook until soft. you can boil some rice noodles and fish cake add to your bowl and top with spring onion (scallion) . but most important is the dipping sauce (hot chili oil and soy sauce). 銀針粉 or silver needle noodles you might be able to find in the chinese grocery. it's basically rice noodles shaped like golf pencils. if you can't find this, any rice noodle is fine.. the results will be similar to vietnamese pho but not exactly.. you will have enough to eat for days.. i've linked the made with lau video which is good, but it's just for reference, but i follow my own recipe..https://youtu.be/dxHrb_oHM1g

@tekobo you have three KK's? 16, 23, 32?

i will keep some and give the rest away. its tasty but i don't really have the appetite for it these days..

pastrami in about an hour ago. barely fit the grate..

yes i saw you post. i assume you cut the backbone out and scraped out the bones. theres also another way by which you don’t pierce the skin at all and somehow can turn it inside out. ive seen this done on smaller birds but not as big on a turkey.

anyone good at deboning a whole bird? i’ve done this maybe 5-6 times. improving but still not there yet. i lost the oysters and the tenders got mangled. i couldn’t do this for a living but its worth practicing whenever i get a chance. deboning wings are so time consuming but worth it to grill.. IMG_4496.mov

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..