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Oh! If you'll be going there in May, how about if I met you there, and we can share some DimSum? If you get there before me, make a mark on the sidewalk with a piece of chalk, and If I get there before you, I'll erase it! OK?
Many thanks for your comment. Very happy to hear that Mr. Yan is still with us, and giving us the benefit of his tremendous talent and expertise. If it were possible for me to visit SF again, I would love to enjoy a meal at his restaurant. Unfortunately, age and finances no longer permit. If you should happen to visit, please tell him I said "Hello!" Many thanks.
It's a hard-earned skill, and an art. Takes many years of earnest practice to survive with all your fingers intact, and no blood in the food. I'm not there yet, tho I use my re-cycled chinese cleaver whenever I can. You could try looking for vids on YouTube of Martin Yan. Famous Taiwanese chef. Seen him mince an onion, a BIG onion in seconds. The blink of an eye. Had a TV show years ago called "Yan Can Cook!" Good Luck, have fun...
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