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YW's wok talk in the other thread made me think of a show that was on Canadian TV in the '80s, Wok With Yan. The host was an entertaining and funny Cantonese chef who had a different apron on every day. The apron would always have a different phrase that incorporated wok in some way, like Wok & Roll, Wok Don't Run, Wokking For A Living, etc. Now, I picture YW like Yan. :lol:
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I loved Wok With Yan. I used to watch it every day after school back in the 80's.
"Wok da heck?" was his best line.
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I really have no idea who the wok you canadians were talking about. In America, we had "Yan can cook"!
After a bit of googling, the 2 Yans are NOT really related, but apparently the American Yan had worked for the Canadian Yan for a while... so the American Yan probably copied the TV show idea and started his own show in America!
Anyway, I saw a youtube clip of the canadian version... they're both pretty funny and entertaining to watch. :D
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I'm glad the conversation stirred some good memories!
Wok Hei is important: https://www.cnn.com/travel/article/w...ong/index.html
https://guide.michelin.com/hk/en/art...hat-is-wok-hei
So, I think, is the open flame for yakiniku and Korean barbecue.
Don't get me wrong, we do have a portable Xiaomi induction cooker, which has its uses. In our case, for having hotpot, where there are obvious advantages to not having an open flame on the table (although some restaurants will use portable butane stoves).
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You know what's dumb? You guys talking about cooking and woks just make me think about the sweet spoon I bought from Cam's store that inspired me to start cooking way more often...for like a month.
The most exciting food I've had lately is gumbo ramen from one of my trivia venues: https://www.instagram.com/p/CnSxZYZOzdL/
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