I trust Martin Yan. The apron, the wok-related aphorisms, the unflagging enthusiasm. He's lovable. He's approachable. He's like the Bob Ross of instructional Chinese food public television programming. Happy little Peking duck. Happy little scallion pancakes.
Granted, instructional Chinese food public television programming is a bit of a niche market, so that's kinda like calling my only brother my favorite brother, but it does not diminish the warm fuzzies he inspires. (Martin Yan, I mean. My brother does not generally inspire the warm fuzzies, although he does remain my favorite brother. I mean it.)
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Goddamn it, I fucking LOVE DUCK.
We've been to The Left Bank, one of the more upscale restaurants on the Outer Banks, twice this week, once for cocktails and munchies and once for dinner. Chef de Cuisine Joel Sardinha is assisted by, among others, my nephew Ryan and the peripatetic Dodge Draffin, but that's no reason not to go.*
*Rim shot!
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If Tastespotting doesn't want this one, they can officially SUCK IT.
Thomas Keller could maybe take the teensiest lesson from Charlie Trotter. Because in addition to his many other cookbooks showcasing his incredible restaurant food, he puts out books like Charlie Trotter Cooks at Home. Do you hear that, Keller? AT HOME. IN ONE'S HOUSE, where there is a HOME KITCHEN, one does not want dinner to take 17 HOURS TO PREPARE and liquids move from one place to another CONSTANTLY without going through the chinois which one does NOT EVEN OWN. AT HOME. HOME ...