A good friend told me this story, knowing I would find it funny.
Some time ago, his family had guests staying with them for the weekend. On the Saturday evening, my friend prepared a meal with a variety of dishes, mostly drawn from the Chinese cookery tradition. They all ate and drank well, and they talked until the early hours of Sunday morning before going to bed. When my friend woke up the next day and headed down to the kitchen to make coffee, he discovered one of the guests busy at work cleaning up the kitchen. All the plates, the cutlery, and the glasses had been washed and dried, and were stacked neatly on the table. On the draining board were clean pans and lids. The guest was standing at the sink, working away with a wire scouring brush, on my friend’s oldest and most prized wok.
“Nearly finished,” said the guest with a smile, “it takes a lot of work to get these really clean.” He lifted the steel wok out of the water to reveal that the near spotless metal was as smooth and bright as when it had first been bought. My friend forced a smile, nodded, and then retreated upstairs to his bed, speechless. Ten years of cooking – ten years of sizzling hot oil, infused with ginger, garlic, chilli, black beans, spices, sauces, and marinades – ten years of working at the stove, carefully building up the patina on the surface of the wok, ten years of culinary labour, all obliterated by ten minutes of over-zealous uneducated cleaning. Disaster!
Continue reading “Seasoned and sharpened”