Anthony Bourdain, Celebrity Chef and World Traveler
Tony Bourdain was recently in Penang, Malaysia enjoying street fare with a guide. The guide, a woman, looked to be around late 40s, early 50s. She seemed very wise, with a fun sense of humor. They watched a street vendor cooking a blazing stirfry in a time-seasoned wok. The guide said these woks are heirlooms, very prized and highly valued. They can be over a century old and are handed down from family member to family member.
Street scene in Penang
They’re prized because they’re old. The new ones don’t cook the same. They can’t take the heat. You have to cook more carefully with a new one because if left unsupervised it will burn the meal. On the other hand, the old ones cook evenly and they tend to caramelize the food, adding their own extra layer of flavor.
Caramelized- that’s me.
You made me laugh. Thanks.
Are you suggesting we well seasoned ladies and gentlemen are like a well seasoned wok? If so, love it. Age brings many gifts because of the seasoning of the living
that came before.
Like Sarah said, we’re delightfully carmelized.
Asian culture still reveres its older population. We could learn a lot from them — and their woks!
Yes, Grasshopper, this is true.
Lynne. It’s said that women are like fine wine, we just get better with age.:)
I just wish I could still put it away like I used to. *sigh*
Lynne, This just proves what you have been promoting all along~ our value increases with aging 🙂
Ain’t it the truth, Kathy.
From one older Wok to another younger Wok. Hope to see you next week. Missed you and the others.
Hey Wokky, I will be missing next week but will be back after that. Missed your writing and eagle-eye critique!