一鑊煙

So in the banquet class yesterday I got a chance to try out the real commercial Chinese wok--and they're AWESOME! Love that engine sound... it's as if I'm a real cook now :) I don't like the results though, partly because of the recipe, which calls for watery vegetables (like zucchini), which is, well, "offset" by eggplant that sucks a lot of liquid. Also we didnt' even marinate the beef (which seems to be a problem of this class... ), and we can't even 走油 for the beef since it's just impossible--nothing is set up for that procedure.

But anyway, it's a cool experience, although it could be much better.

The funny thing is, the chef doesn't really know how to operate the wok--imagine a French-style oriented cooking school with a Sweden lady operating on that sweet monster... and the results? She set up a huge fire on the wok for about 30 seconds, until we grabbed a couple of baking sheet trying to cover the wok.

After that, she tried to stay away from it as much as possible... haha

No offense though, the little cute older lady chef is very nice and sweet... and I believe she's once a good cook too.

There's a lot of things left undone :-) On top of the school work and struggling with the languages, I have started a (yet another) little secret project--hopefully I'll be able to reveal it one day, should it become successful.