David Chang Posted April 27 Report Share Posted April 27 made another pizza today with some nice cornicione action. spicy salciccia is so much better than pepperoni.. 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 28 Author Report Share Posted April 28 Look at that crust @David Chang Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted April 30 Report Share Posted April 30 A relatively small cook on the big grill. PXL_20240429_203858075.TS.mp4 4 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted April 30 Report Share Posted April 30 So I gotta griddle - a Halo 4b converted to natural gas using their conversion kit. This is a really different type of cooking for me and I'm enjoying it a lot. Still learning and doing small cooks - it's good training in case I need to get a job at the Waffle House.ย 8 1 Quote Link to comment Share on other sites More sharing options...
remi Posted May 1 Report Share Posted May 1 9 hours ago, jeffshoaf said: So I gotta griddle - a Halo 4b converted to natural gas using their conversion kit. This is a really different type of cooking for me and I'm enjoying it a lot. Still learning and doing small cooks - it's good training in case I need to get a job at the Waffle House.ย Looks lovely- but can I ask a question? I've never understood how a griddle is any different to a large flat frying pan? Quote Link to comment Share on other sites More sharing options...
tony b Posted May 1 Report Share Posted May 1 There are burners that you can turn on/off/adjust to create different cooking zones, just like we do in a KK.ย 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 1 Report Share Posted May 1 On 4/30/2024 at 9:58 AM, jeffshoaf said: it's good training in case I need to get a job at the Waffle House.ย Smothered, Covered, Chunked, Baby!!! 1 2 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted May 1 Report Share Posted May 1 16 hours ago, remi said: Looks lovely- but can I ask a question? I've never understood how a griddle is any different to a large flat frying pan? In addition to the multi-zone cooking Tony mentioned, all that room is very nice. The pancake cook in the pics is the first time I've made pancakes and they were all still warm when I ate them. Clean up is easier too! I do have to admit that I waffled about getting one for years due to that very valid point, but I really like pancakes and have always struggled with them - I always burned the first one and I struggled with keeping the first ones warm while the latter ones cooked. I tried several large frying pans as well as a griddle plate for my gas grill. The pans didn't really help with the "keep warm" issue and the grill griddle plate was a pain for grease management. I've always struggled with not playing with my food while it's cooking and having several things going on the griddle at the same let's me play with one thing that needs constant attention while leaving stuff that needs to be undisturbed while cooking alone. (I think that's also a reason I like cooking on the big Santa Maria grill - I can play with the fire instead of the food). I'm having a blast cooking on this thing! 4 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 2 Report Share Posted May 2 In Italy at the moment. ย Baby artichoke risotto for lunch was delicious. ย 9 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 12 Report Share Posted May 12 i'm in seoul. again. eating sashimi, but it's different here. i think they cut with the grain because korean sashimi is always chewier than japanese. anyway.. if you order live fish from the tank. not only will you get the sashimi, but you get the head and bones served to you as a broth at the end of the meal.ย same with the flower shrimp sashimi. you will get the shrimp on ice, but the heads are deep fried.ย nothing gets wasted. you get exactly what you pay for.ย i also ateย ๊ฐ์ํ, Gamjatang.(no picture) which is just pork back bone soup. it's basically bones stewe which has a little meat and cartilage you nibble on. this is the only dish they serve at this restaurant. we walked in and they just asked us "small or medium?" there was a 20 minute queue for this joint... i don't think this place would work in the US... ย 6 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 12 Report Share Posted May 12 Just whipped up a batch of Mussells Marinara, glad too see your fishing for delite. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 14 Report Share Posted May 14 now in tokyo. eating gyukatsu seared on a hot stone. motomura is a 10 seat bar. they only serve gyukatsu in small medium and large portions. the wait was 45 min. i have never not had to wait here.. 6 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 14 Report Share Posted May 14 Nice looking utensil for preparation (ambience), like the food. What kind of stone was that, it must have some inherent qualities for cooking. It looks like a piece of gray slate, my guess? A few years back I pulled up similar looking stone from a walkway that was cracking in the yard and piled it up in corner,.... because I save everything for repurpose. No reflection of course but I'm wondering with a powerwash and some bacon fat I could have a new set of cookware. Love the concept David, keep the ideas alive. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 14 Report Share Posted May 14 2 hours ago, Tyrus said: Nice looking utensil for preparation (ambience), like the food. What kind of stone was that, it must have some inherent qualities for cooking. It looks like a piece of gray slate, my guess? A few years back I pulled up similar looking stone from a walkway that was cracking in the yard and piled it up in corner,.... because I save everything for repurpose. No reflection of course but I'm wondering with a powerwash and some bacon fat I could have a new set of cookware. Love the concept David, keep the ideas alive. i'm not sure the composition of the stone. i don't think it's anything exotic, but the fuel was from a chafing dish candle. not exactly high btu's, but it did sear the meat nicely. i read people have used unglazed quarry floor tile as a pizza stone but i have not tried. i'm on a medical holiday and will be food touring tokyo and back to seoul so i'll try to visit some new and familiar places before heading back home. i'm staying in shibuya (near the famous busy pedestrian crossing) and compared to 10 years ago, this area has really developed. shibuya today is just an architectural marvel because underneath all this is a network of trains that are like bunched up christmas tree lights. i have no idea how they built this place, but they made it possible.. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 21 Report Share Posted May 21 last few meals in japan and koreaโฆ fugu (poison tiger puffer fish) and fugu shirako (the white reproductive organs or basically the sperm of the male fugu) both tasteless and expensive.. shabu shabu with some of the best beef from Kobe. again, tasteless and expensiveโฆ a little river fish from a tempura lunch. i love how they present these.. and back to seoulโฆ soy sauce marinated raw crab packed with roe. delicious and rarely served in US koreatowns. i donโt think they can get this species of crab. closest would be maryland blue, but not reallyโฆ a rather famous myeongdong beef brisket and tripe stew. a bowl costs around $20 US. i guess you can say its priced to match current economic conditions in seoul. wonderful taste likeย a clear consommรฉ and a midday snack. i donโt know what this is. but it was delicious..๐คคย and some comic relief.. 3 2 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted May 28 Report Share Posted May 28 Fired up one side of the big grill for a big ribeye that was dry aged for 50 days, shrimp, and a foil packet of diced taters for today's supper, plus a couple of pork chops for later in the week, all grilled over hickory and a bit of oak. Steak was nice and tender and supper was very tasty!ย 6 Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 15 Report Share Posted June 15 (edited) catalan dinner ย ย Edited June 15 by David Chang 4 Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 30 Report Share Posted June 30 crab with ginger and spring onion 5 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 7 Report Share Posted July 7 bak kwa this is like a marinated minced meat snack from south asia.ย it's like caramelized grilled pork jerky. this stuff costs around $40 USD/lb in a shop.. first time using coco char. i bought it from amazon!ย ๐ ย 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 7 Report Share Posted July 7 Looks very tasty, David.ย ๐๐ 1 Quote Link to comment Share on other sites More sharing options...
