David Chang

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?

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.