David Chang Posted March 19, 2022 Report Share Posted March 19, 2022 wood fired pork chops, some sides and a shokupan loaf 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 19, 2022 Report Share Posted March 19, 2022 Great looking meal David !!!! 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 19, 2022 Report Share Posted March 19, 2022 Those chops are too pretty to eat. Great job! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 22, 2022 Report Share Posted March 22, 2022 More yard work yesterday so just fired up the little Webber for a SRF Gold Grade. The rice was left over from a weekend cook. 6 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 22, 2022 Report Share Posted March 22, 2022 @C6Bill the weber go anywhere was my gateway drug to the world of bbq. nice looking steak. kinda what i wanted for dinner but my wife said no.. anyway baked another shokupan loaf in the normal oven. this really is gourmet wonder bread 😂 7 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted March 22, 2022 Report Share Posted March 22, 2022 On 9/13/2021 at 6:24 PM, jeffshoaf said: I love bread and considered milling own flour and thought about using the Vitamix to start with to see if I enjoy it before investing in a more dedicated mill, but I'm not sure I want to go down another rabbit hole. There's a classic issue here: Anyone who tries grinding nixtamal into masa for corn tortillas using inferior equipment to at least an Indian wet grinder just gives up. The least expensive grain mills for flour (ignoring mills that require hearing protectors) are made by MockMill: Mockmill 100 & 200 grain mills I have an older wooden model in both kitchens. While these new models aren't as attractive, they're said to grind even better. Use an inferior mill such as a Vitamix (I own two) or a stand mixer attachment, and you won't see the point. Even so, there's a host of issues with freshly ground flour. I have various lab sieves (I prefer the #35) for sieving out the coarser bran, for flavor and to protect the gluten. It needs to hydrate like crazy, and takes more muscle to work. It's what professional bakers call "green" (not aged) flour, which can interfere with bread dough unless one adds 60 ppm ascorbic acid. Nevertheless, it's alive! The germ is freshly ground, the flavor is wonderful. 2 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 22, 2022 Report Share Posted March 22, 2022 9 hours ago, David Chang said: @C6Bill the weber go anywhere was my gateway drug to the world of bbq. nice looking steak. kinda what i wanted for dinner but my wife said no.. anyway baked another shokupan loaf in the normal oven. this really is gourmet wonder bread 😂 Beautiful loaves! Is there a reason you didn't bake them in the KK? When you do use it, what temperature do you bake your bread? Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 23, 2022 Report Share Posted March 23, 2022 (edited) 2 hours ago, Poochie said: Beautiful loaves! Is there a reason you didn't bake them in the KK? When you do use it, what temperature do you bake your bread? it's been raining here all week. if i used the kk on this bread, it would be 375-400 grate temp. 25-30 min. no steam pan. https://www.chopstickchronicles.com/wprm_print/7360 Edited March 23, 2022 by David Chang Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 23, 2022 Report Share Posted March 23, 2022 Thanks for the recipe link! 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 1, 2022 Report Share Posted April 1, 2022 삼겹살구이 korean bbq at home with japanese pork belly and banchan, my wife prefers this kind of bbq. slow paced and bite sized. i was hoping i didn't have to do all the grilling, but i ended up doing all the work. 😑 i did't have any binchotan so i just used regular hex charcoal. too much flareups, i need to order some binchotan from taobao next time. got to use my new blenheim forge chinese cleaver today. this blade is super nice.. 8 Quote Link to comment Share on other sites More sharing options...
Poochie Posted April 2, 2022 Report Share Posted April 2, 2022 Absolutely beautiful, David. That must have been a hell of a meal! 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 2, 2022 Report Share Posted April 2, 2022 7 minutes ago, Poochie said: Absolutely beautiful, David. That must have been a hell of a meal! we're table top grilling again tonight since it was so fun. this time is seafood. pics later.. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 2, 2022 Report Share Posted April 2, 2022 I was thinking today would be a good day for a corned beef sandwich so yesterday I made a loaf of caraway seed rye. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 2, 2022 Report Share Posted April 2, 2022 Bill, I'd love to be one of those eating a corned beef sandwich on your homemade rye bread. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 2, 2022 Report Share Posted April 2, 2022 some fish and shellfish from the market today. the fishmonger was pressing me to buy a horsehair crab, but it was too much for the two of us.. live local sea bream. grilled whole and served with olive oil lemon and salt. (we like to keep the scales on to protect the fish from the heat.) but it was a pain to hold it above the charcoal. you can't do it on the grate or else it will burn.. live surf clams from japan. grilled on the half shell with garlic and butter. live abalone from south africa. grilled with lemon and salt. live scallops from scotland. grilled on the half shell with butter and garlic. 6 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 2, 2022 Report Share Posted April 2, 2022 (edited) 7 hours ago, MacKenzie said: Bill, I'd love to be one of those eating a corned beef sandwich on your homemade rye bread. All were pleased 😁 Edited April 2, 2022 by C6Bill 3 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 7, 2022 Report Share Posted April 7, 2022 (edited) some wood fired action on the alfa today. i think i've made pizza once on this thing. every other cook has been non-pizza. baton bread yakitori skewers (roast, dip in tare sauce, roast again) hasselback potatoes garlic haricot vert chilean sea bass (tarragon buerre blanc) Edited April 7, 2022 by David Chang 6 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 7, 2022 Report Share Posted April 7, 2022 That looks lush @David Chang. Is yours an Alfa Forni wood fired oven? Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 7, 2022 Report Share Posted April 7, 2022 43 minutes ago, tekobo said: That looks lush @David Chang. Is yours an Alfa Forni wood fired oven? @tekobo yes, wood and lpg gas. Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 7, 2022 Report Share Posted April 7, 2022 (edited) 8 minutes ago, David Chang said: @tekobo yes, wood and lpg gas. Cool. @Braai-Q got me onto these. He called them the KK quality pizza oven and has the 5 minuti. I just got the Allegro and am learning to use it. It's wood only so I am hoping that we don't end up with a wood fire ban any time soon! P.S. Your cooks are inspiring! Edited April 7, 2022 by tekobo 3 Quote Link to comment Share on other sites More sharing options...
