1 00:00:00,720 --> 00:00:10,440 Speaker 1: I Am all in again. Lets you. 2 00:00:18,200 --> 00:00:22,000 Speaker 2: Luke's Diner with Scott Patterson, an iHeartRadio podcast. 3 00:00:22,239 --> 00:00:25,240 Speaker 1: Hey Everybody, Scott Patterson, iomal and podcast one of Lee productions. 4 00:00:25,280 --> 00:00:32,479 Speaker 1: iHeartRadio Media, iHeart Podcast. We're doing Luke's Diner with Kathy Fang. 5 00:00:32,560 --> 00:00:35,680 Speaker 1: Let me tell you about Kathy Fang. She is a chef, 6 00:00:35,720 --> 00:00:38,879 Speaker 1: restaurant or, a cookbook author, television personality. Grew up in 7 00:00:38,920 --> 00:00:42,120 Speaker 1: the Bay Area, San Francisco's legendary House of Nan King 8 00:00:42,240 --> 00:00:47,800 Speaker 1: founder founded by her dad, Peter Fang, and initially pursuing 9 00:00:47,800 --> 00:00:50,040 Speaker 1: a career in the corporate world, she followed her true 10 00:00:50,120 --> 00:00:55,800 Speaker 1: passion to Le Cred'nbleau and returned home to open Fang 11 00:00:55,840 --> 00:00:59,680 Speaker 1: Restaurant with her family, blending tradition with her own modern style. 12 00:00:59,760 --> 00:01:04,319 Speaker 1: Cast These are two time Chopped Champion, not once. She 13 00:01:04,440 --> 00:01:09,520 Speaker 1: won twice at Champion, a star of Food Networks, Chef Dynasty, 14 00:01:09,600 --> 00:01:14,479 Speaker 1: House of Fang, and was named San Francisco Magazine's Culinary Queen. 15 00:01:14,760 --> 00:01:18,720 Speaker 1: It's you, You're the Culinary Queen. Her new cookbook shares 16 00:01:18,959 --> 00:01:22,400 Speaker 1: more than one hundred recipes and stories from three generations 17 00:01:22,440 --> 00:01:27,240 Speaker 1: of Fang family cooking, bringing authentic Chinese techniques and flavors 18 00:01:27,240 --> 00:01:32,080 Speaker 1: into the home kitchen and we have her here. Welcome, Kathy, 19 00:01:32,240 --> 00:01:32,920 Speaker 1: how are you? 20 00:01:34,040 --> 00:01:38,120 Speaker 2: I'm doing fantastic and so happy to be on your show. 21 00:01:38,200 --> 00:01:40,880 Speaker 2: It's a nice little reprieve from being in the kitchen. 22 00:01:43,760 --> 00:01:46,840 Speaker 1: Well, in a sense, there is some kind of food 23 00:01:47,160 --> 00:01:52,880 Speaker 1: served here. It's on more spiritual side. But justice nurching, 24 00:01:53,040 --> 00:01:55,360 Speaker 1: we like to think anyway, So you grew up in 25 00:01:55,360 --> 00:01:59,640 Speaker 1: a dining room, yes, and kitchen. What's your earliest memory 26 00:01:59,720 --> 00:02:03,160 Speaker 1: of put the work at House of Nanking. 27 00:02:04,560 --> 00:02:07,720 Speaker 2: I would say from the get go. You know, when 28 00:02:07,800 --> 00:02:12,000 Speaker 2: my parents opened, I was seven years old and my 29 00:02:12,160 --> 00:02:14,800 Speaker 2: dad was the one who was building everything from the 30 00:02:14,880 --> 00:02:18,440 Speaker 2: tables to the chairs because it allowed him to save 31 00:02:18,520 --> 00:02:23,120 Speaker 2: money from hiring contractors. And so it's a very immigrant 32 00:02:23,360 --> 00:02:26,440 Speaker 2: you know style, like we do everything ourselves, roll up 33 00:02:26,440 --> 00:02:29,000 Speaker 2: our sleeves, you know, put the daughter to work. It 34 00:02:29,040 --> 00:02:32,440 Speaker 2: was joint families like my mom, my dad, and my grandfather. 35 00:02:32,760 --> 00:02:35,240 Speaker 2: We would go in there and do whatever we needed 36 00:02:35,280 --> 00:02:39,360 Speaker 2: to do with extra hands. But you know the other 37 00:02:39,400 --> 00:02:42,240 Speaker 2: thing about House nan King is that I would say 38 00:02:42,320 --> 00:02:47,480 Speaker 2: people know it for its craziness. It's super crowded. There's 39 00:02:47,520 --> 00:02:50,600 Speaker 2: really no room for you to stand as a child, 40 00:02:50,600 --> 00:02:52,320 Speaker 2: and I had nowhere else to go, right, there was 41 00:02:52,360 --> 00:02:55,480 Speaker 2: no day care for me. We couldn't get like a 42 00:02:55,560 --> 00:02:58,960 Speaker 2: nanny that we couldn't afford to nanny. And so being 43 00:02:59,000 --> 00:03:01,240 Speaker 2: in a place like that kind of like a mini 44 00:03:01,280 --> 00:03:06,120 Speaker 2: Cat's deli sort of vibe. You had to do something right, 45 00:03:06,160 --> 00:03:08,720 Speaker 2: You had to be useful. You couldn't even just be 46 00:03:08,800 --> 00:03:09,400 Speaker 2: in one place. 47 00:03:09,880 --> 00:03:12,120 Speaker 3: That's incredible. That's just incredible. 48 00:03:12,160 --> 00:03:14,720 Speaker 1: So I guess your surroundings really rubbed off on you 49 00:03:15,360 --> 00:03:18,639 Speaker 1: in a very good way. Yes, so tell me how 50 00:03:18,680 --> 00:03:22,679 Speaker 1: this works. You're in a corporate job, right and you're 51 00:03:22,720 --> 00:03:23,880 Speaker 1: in this world, and that's a. 52 00:03:23,919 --> 00:03:27,440 Speaker 3: Very specific world. Was there a specific. 53 00:03:27,000 --> 00:03:31,080 Speaker 1: Moment where you knew you just needed to be in 54 00:03:31,120 --> 00:03:34,600 Speaker 1: the kitchen and you went to you just said, I'm 55 00:03:34,920 --> 00:03:37,440 Speaker 1: out here and I want to go to culinary school. 56 00:03:37,640 --> 00:03:40,760 Speaker 3: Was there a specific moment I did? 57 00:03:40,800 --> 00:03:44,560 Speaker 2: I had kind of this epiphany, you know. At that time, 58 00:03:44,960 --> 00:03:49,320 Speaker 2: I was on my second corporate job. I started at 59 00:03:49,400 --> 00:03:54,840 Speaker 2: Merrill Lynch in wealth management, and I was just very uninspired. 60 00:03:54,920 --> 00:03:57,280 Speaker 2: I didn't feel like I learned anything. It was sort 61 00:03:57,320 --> 00:03:59,480 Speaker 2: of it was like over twenty years ago. Not the 62 00:03:59,520 --> 00:04:03,200 Speaker 2: best in my vi for a female either. I was 63 00:04:03,240 --> 00:04:07,000 Speaker 2: the only female in the office and it was just 64 00:04:07,040 --> 00:04:09,280 Speaker 2: like not the right place for me, and so I 65 00:04:09,360 --> 00:04:11,600 Speaker 2: left and thought, why don't I go work for Johnson 66 00:04:11,640 --> 00:04:15,560 Speaker 2: and Johnson, a family friendly company, work in Neutrigena, which 67 00:04:15,600 --> 00:04:18,760 Speaker 2: was under Johnson Johnson with skincare and all that. This 68 00:04:18,839 --> 00:04:22,240 Speaker 2: should be a great place for a female and it 69 00:04:22,360 --> 00:04:25,279 Speaker 2: was a really nice place to be. I did operations, 70 00:04:25,880 --> 00:04:29,400 Speaker 2: but again I just didn't feel any passion around what 71 00:04:29,520 --> 00:04:33,240 Speaker 2: I was doing, and that to me, was really depressing. 72 00:04:33,400 --> 00:04:37,000 Speaker 2: It was really sad. I'm a very like passion driven person. 73 00:04:37,360 --> 00:04:40,800 Speaker 2: I love kind of digging my mind into things that 74 00:04:41,279 --> 00:04:44,160 Speaker 2: are creative, right. It makes me feel really alive, it 75 00:04:44,200 --> 00:04:46,840 Speaker 2: makes me feel happy, and I wasn't able to do 76 00:04:46,880 --> 00:04:50,440 Speaker 2: any of that in the corporate world. And so there 77 00:04:50,520 --> 00:04:54,840 Speaker 2: was this one day at the office and I was 78 00:04:55,200 --> 00:04:57,880 Speaker 2: very excited for this one thing that would happen. Once 79 00:04:57,880 --> 00:05:01,520 Speaker 2: a month, they give these goodie and these goodie bags 80 00:05:01,800 --> 00:05:05,200 Speaker 2: are actually defective products. They're products that they cannot sell. 81 00:05:05,320 --> 00:05:08,280 Speaker 2: They're not harmful, but it's like a mislabeled bottle or 82 00:05:08,360 --> 00:05:11,640 Speaker 2: the pumps don't pump really well. And so every month 83 00:05:11,680 --> 00:05:14,720 Speaker 2: you would get this bag and that was what I 84 00:05:14,839 --> 00:05:18,760 Speaker 2: was looking forward to working at this company, and it 85 00:05:18,960 --> 00:05:21,760 Speaker 2: just dawned on me that this this is not good. Right. 86 00:05:22,080 --> 00:05:26,760 Speaker 2: My life is heading this way, and mind you, I 87 00:05:26,800 --> 00:05:29,719 Speaker 2: can't use all these products. And so every month I've 88 00:05:29,720 --> 00:05:31,760 Speaker 2: had these bags and I give them away. They weren't 89 00:05:31,760 --> 00:05:33,040 Speaker 2: even for me, how. 90 00:05:33,000 --> 00:05:36,120 Speaker 1: Much they thought of the human beings working there. You know, 91 00:05:36,279 --> 00:05:38,240 Speaker 1: here's a bag of junk for you. 92 00:05:39,400 --> 00:05:41,760 Speaker 3: That's how we feel. Oh God. 93 00:05:42,360 --> 00:05:44,560 Speaker 2: So that was that moment I had. It was like 94 00:05:44,600 --> 00:05:48,120 Speaker 2: that one day with that bag, I went back and 95 00:05:47,160 --> 00:05:50,599 Speaker 2: I said, I can't do this. I told my father, 96 00:05:51,400 --> 00:05:54,200 Speaker 2: I'm going to come back home. I thought a lot 97 00:05:54,240 --> 00:05:56,000 Speaker 2: about it. The one thing that I love the most 98 00:05:56,080 --> 00:05:59,040 Speaker 2: is cooking. I love food, and I need to come 99 00:05:59,080 --> 00:06:00,960 Speaker 2: back to where it all starts arted, which is House 100 00:06:01,000 --> 00:06:03,920 Speaker 2: of Banking. And I started working there for a full year, 101 00:06:03,960 --> 00:06:07,000 Speaker 2: every single day just to show my dad this is 102 00:06:07,000 --> 00:06:10,359 Speaker 2: something that you know, I'm like really committed to doing, 103 00:06:10,440 --> 00:06:13,800 Speaker 2: right because he just sent me to USC and I'm like, yep, never. 104 00:06:13,680 --> 00:06:19,440 Speaker 1: Mind, right, right, right, right, right, So okay, So that 105 00:06:19,520 --> 00:06:22,359 Speaker 1: leads me to my next question. Did you come back 106 00:06:22,400 --> 00:06:26,839 Speaker 1: there as a trained chef to work alongside your dad 107 00:06:26,960 --> 00:06:30,080 Speaker 1: or you went from the corporate world to being next 108 00:06:30,080 --> 00:06:33,720 Speaker 1: to your dad and learning the trade he taught you, 109 00:06:34,320 --> 00:06:35,960 Speaker 1: and then you went to culinary school. 110 00:06:37,000 --> 00:06:37,600 Speaker 3: Got you? 111 00:06:37,680 --> 00:06:41,120 Speaker 2: So number two, I went back worked side by side 112 00:06:41,160 --> 00:06:44,000 Speaker 2: with my dad for a year, and then I went 113 00:06:44,040 --> 00:06:45,080 Speaker 2: to culinary school. 114 00:06:45,320 --> 00:06:50,960 Speaker 1: And then did you ever after you became you know 115 00:06:51,040 --> 00:06:53,920 Speaker 1: this this master chef? Did you ever cook with your 116 00:06:54,000 --> 00:06:54,719 Speaker 1: dad after that? 117 00:06:54,960 --> 00:06:55,720 Speaker 3: And what was that? 118 00:06:55,880 --> 00:06:55,960 Speaker 1: Like? 119 00:06:56,600 --> 00:06:59,279 Speaker 2: Oh? Yeah, I mean you know, so my dad and 120 00:06:59,360 --> 00:07:02,680 Speaker 2: I ended up actually opening a restaurant of our own 121 00:07:02,839 --> 00:07:07,279 Speaker 2: called Fang And you know that happened after I finished 122 00:07:07,279 --> 00:07:09,560 Speaker 2: culinary school. I came back. You know, at this point, 123 00:07:09,560 --> 00:07:11,120 Speaker 2: I've worked with my dad for a full year at 124 00:07:11,120 --> 00:07:15,320 Speaker 2: House of Nan King. I've got the credentials. My dad said, well, 125 00:07:15,560 --> 00:07:18,160 Speaker 2: what do you want to do? Because three as a crowd, 126 00:07:18,200 --> 00:07:20,360 Speaker 2: we don't really need all three of us that House 127 00:07:20,360 --> 00:07:22,880 Speaker 2: of Nan King. And it's truly really like my mom 128 00:07:22,880 --> 00:07:26,480 Speaker 2: and my dad's venture, right right, And so I said, well, 129 00:07:26,760 --> 00:07:29,520 Speaker 2: I've always felt like we could have another House of 130 00:07:29,560 --> 00:07:32,120 Speaker 2: nank King, like so many people have said, hey, expand 131 00:07:32,280 --> 00:07:36,920 Speaker 2: open more restaurants. We need more locations. And we thought 132 00:07:36,920 --> 00:07:40,320 Speaker 2: a lot about it and decided, you know, since this 133 00:07:40,400 --> 00:07:43,320 Speaker 2: is a father daughter venture, it's not quite House of 134 00:07:43,400 --> 00:07:46,920 Speaker 2: Nan King. Right, it is something different because now there's 135 00:07:46,960 --> 00:07:49,920 Speaker 2: my voice as a chef, and I need to have 136 00:07:50,080 --> 00:07:53,600 Speaker 2: my own creative control over what this concept needs to be. 137 00:07:53,920 --> 00:07:57,040 Speaker 2: And so we decided to call it Fang, our last name, 138 00:07:57,760 --> 00:08:01,080 Speaker 2: and we wanted to feel slightly different. Like the food, 139 00:08:01,360 --> 00:08:04,120 Speaker 2: the flavors should still remind you of House of Nanking, 140 00:08:04,400 --> 00:08:06,600 Speaker 2: but the feel of it should be different because now 141 00:08:06,600 --> 00:08:09,840 Speaker 2: it has more of a younger and modern take to things. So, 142 00:08:10,080 --> 00:08:12,640 Speaker 2: you know, we put in a bar, and I started 143 00:08:12,680 --> 00:08:16,600 Speaker 2: doing corporate events and cocktail parties, just you know, things 144 00:08:16,640 --> 00:08:19,400 Speaker 2: that my dad never had exposure to, which I did, 145 00:08:19,480 --> 00:08:23,000 Speaker 2: and so I brought that into the business and we 146 00:08:23,080 --> 00:08:24,480 Speaker 2: created something a little different. 147 00:08:24,960 --> 00:08:27,920 Speaker 1: Oh that's good, beautiful, all right, let's get into your cooking. 148 00:08:28,800 --> 00:08:33,080 Speaker 1: What are the ingredients that every household should have on 149 00:08:33,200 --> 00:08:36,960 Speaker 1: hand if they're gonna if they're gonna, you know, do 150 00:08:37,559 --> 00:08:40,080 Speaker 1: anything in the kitchen and serve some meals. 151 00:08:40,640 --> 00:08:44,960 Speaker 2: Well, I feel like for Chinese pantry staples, there's a 152 00:08:45,000 --> 00:08:48,000 Speaker 2: couple that I think everybody already are very familiar with. Right, 153 00:08:48,200 --> 00:08:50,480 Speaker 2: You've got to have your soy sauce, and there's two kinds. 154 00:08:50,720 --> 00:08:53,839 Speaker 2: There's regular soy and then there's dark soy. Dark soy 155 00:08:54,760 --> 00:08:57,600 Speaker 2: is it adds a little bit more color, there's more 156 00:08:57,640 --> 00:09:01,520 Speaker 2: caramelization in it, a little deeper in flav You need 157 00:09:01,559 --> 00:09:06,359 Speaker 2: shaushing wine. So Chinese people cook with Chinese cooking alcohol 158 00:09:06,440 --> 00:09:10,400 Speaker 2: that's used for marinates, but also for creating sauces. You 159 00:09:10,400 --> 00:09:13,880 Speaker 2: could use like wine, but the flavor profile is very different. 160 00:09:13,960 --> 00:09:19,240 Speaker 2: So that's like another important pantry staple cornstarch. You cannot 161 00:09:19,280 --> 00:09:23,319 Speaker 2: do any Chinese food without cornstarch. Cornstarch is used as 162 00:09:23,320 --> 00:09:27,839 Speaker 2: a thickening agent for sauces, but is also key for marinating. 163 00:09:27,880 --> 00:09:31,720 Speaker 2: You cannot marinate any meats for a stir fry without cornstarch. 164 00:09:31,800 --> 00:09:35,160 Speaker 2: If you think of a walk, every protein that goes 165 00:09:35,200 --> 00:09:40,000 Speaker 2: into there has to be treated with cornstarch. Sesame oil 166 00:09:40,080 --> 00:09:43,360 Speaker 2: is another staple. But I feel like, you know, as 167 00:09:43,400 --> 00:09:46,640 Speaker 2: far as just ingredients, staple ingredients, those are kind of 168 00:09:46,679 --> 00:09:49,840 Speaker 2: your your your core, and then you can get really creative. 169 00:09:49,880 --> 00:09:52,360 Speaker 2: There's so many other things like fish sauce, and you 170 00:09:52,400 --> 00:09:55,880 Speaker 2: can do dashy powder, but the core is really soy sauce, smeal, 171 00:09:56,080 --> 00:09:58,920 Speaker 2: the cornstarch, and the Chinese shaushing wine. 172 00:09:58,960 --> 00:10:01,000 Speaker 3: Is what is your favorite dish to prepare? 173 00:10:01,320 --> 00:10:02,079 Speaker 1: Do you have one? 174 00:10:03,240 --> 00:10:07,120 Speaker 2: It's really hard but right now, I am very much 175 00:10:07,240 --> 00:10:12,760 Speaker 2: into tonics and bone broths. I'm very very like health centric. 176 00:10:13,080 --> 00:10:15,360 Speaker 2: I'm around amazing food all the time, and so of 177 00:10:15,360 --> 00:10:17,880 Speaker 2: course I'm indulging, which means I have to take care 178 00:10:17,880 --> 00:10:22,000 Speaker 2: of my body as well. And so Chinese tonics are 179 00:10:22,040 --> 00:10:24,920 Speaker 2: a little different from typical bone broths. It is all 180 00:10:24,960 --> 00:10:28,080 Speaker 2: based off of TCM traditional Chinese medicine. So I have 181 00:10:28,160 --> 00:10:31,880 Speaker 2: a couple of those recipes in the book. But that 182 00:10:32,120 --> 00:10:35,120 Speaker 2: is my one thing that I do consistency. Once a 183 00:10:35,160 --> 00:10:37,240 Speaker 2: week I make a huge pot and it feeds the 184 00:10:37,240 --> 00:10:39,640 Speaker 2: whole family, and I live off of that. 185 00:10:49,920 --> 00:10:52,640 Speaker 1: I want to get in a little bit, get into 186 00:10:53,080 --> 00:10:56,959 Speaker 1: MSG a little bit. Is it misunderstood and do you 187 00:10:57,080 --> 00:10:58,280 Speaker 1: use it in your cooking? 188 00:10:58,480 --> 00:10:59,280 Speaker 3: Tell us about that. 189 00:11:00,120 --> 00:11:04,480 Speaker 2: Yeah, I think it's absolutely misunderstood. In the book, I 190 00:11:04,520 --> 00:11:07,839 Speaker 2: actually talk about it. We definitely use it. We use 191 00:11:07,880 --> 00:11:10,920 Speaker 2: it at both restaurants, We use it in the cookbook. 192 00:11:11,480 --> 00:11:14,640 Speaker 2: And you know, I tell this kind of funny story 193 00:11:14,920 --> 00:11:17,880 Speaker 2: in the book on how as a child I was 194 00:11:17,920 --> 00:11:21,520 Speaker 2: actually impacted really negatively by it, right because there was 195 00:11:21,559 --> 00:11:23,680 Speaker 2: just all this talk about, oh, this is you know, 196 00:11:23,760 --> 00:11:27,480 Speaker 2: such a bad ingredient for you, that one day I 197 00:11:27,520 --> 00:11:32,360 Speaker 2: went home and told my grandmother that she shouldn't use 198 00:11:32,520 --> 00:11:37,559 Speaker 2: MSG in the cooking for our family. And she goes, 199 00:11:39,240 --> 00:11:41,800 Speaker 2: because you said that, I'm going to put even more 200 00:11:41,960 --> 00:11:45,240 Speaker 2: MSG in the food. She makes you smarter and he 201 00:11:45,520 --> 00:11:49,360 Speaker 2: and she goes. Our whole culture, like our whole country, 202 00:11:49,679 --> 00:11:53,000 Speaker 2: like we basically lived off of this, and we're all fine, 203 00:11:53,400 --> 00:11:57,480 Speaker 2: so don't listen to that. And so, you know, growing up, 204 00:11:57,800 --> 00:12:00,280 Speaker 2: I was kind of I felt like it was thing 205 00:12:00,320 --> 00:12:02,480 Speaker 2: that was hard for me to even have a conversation 206 00:12:02,600 --> 00:12:07,000 Speaker 2: around with my family, right because they're just like, that's crazy. 207 00:12:07,120 --> 00:12:11,040 Speaker 2: But you know, now as an adult, we know that 208 00:12:12,600 --> 00:12:17,040 Speaker 2: this myth that came about was over something that two 209 00:12:17,080 --> 00:12:21,200 Speaker 2: people came together and wrote down as a joke. It 210 00:12:21,320 --> 00:12:25,320 Speaker 2: wasn't like something off of true studies, and this thing 211 00:12:26,080 --> 00:12:28,840 Speaker 2: like just you know, it became viral basically, right, it 212 00:12:28,880 --> 00:12:34,600 Speaker 2: became viral, and so many people have these misunderstandings around 213 00:12:34,760 --> 00:12:38,319 Speaker 2: like what this can do. And so yeah, it's something 214 00:12:38,360 --> 00:12:42,160 Speaker 2: that we deal with quite like quite often at the restaurant. 215 00:12:42,240 --> 00:12:45,240 Speaker 2: But we just tell people, you know, if it's something 216 00:12:45,240 --> 00:12:47,640 Speaker 2: that you can't have, then we can definitely make something 217 00:12:47,679 --> 00:12:50,120 Speaker 2: without it for you. But we're not like MSG free 218 00:12:50,160 --> 00:12:52,840 Speaker 2: and I grew up around it. I put some of 219 00:12:52,880 --> 00:12:55,559 Speaker 2: it even in my food for like my kids, because 220 00:12:55,880 --> 00:12:58,480 Speaker 2: it just really does alter some of the flavors, the 221 00:12:58,640 --> 00:13:01,040 Speaker 2: authentic flavors that I grew up with. I want to 222 00:13:01,040 --> 00:13:02,080 Speaker 2: pass that down to them. 223 00:13:02,440 --> 00:13:06,560 Speaker 1: And what is the weirdest or strangest ingredient you've ever 224 00:13:06,640 --> 00:13:09,360 Speaker 1: had to turn into like making something delicious? 225 00:13:09,960 --> 00:13:12,520 Speaker 2: Oh, that's easy. Camel. 226 00:13:13,600 --> 00:13:15,160 Speaker 3: Let's use me camel. 227 00:13:15,720 --> 00:13:18,280 Speaker 2: Camel that was popped. 228 00:13:18,080 --> 00:13:22,600 Speaker 1: Yes, like like camel, the actual camel, like the actual camel. 229 00:13:22,760 --> 00:13:25,720 Speaker 3: Okay, tell they can explain that. 230 00:13:25,720 --> 00:13:28,200 Speaker 2: That was the craziest ingredient. I have to say. It 231 00:13:28,320 --> 00:13:31,079 Speaker 2: really like threw me for a loop. I've never worked 232 00:13:31,080 --> 00:13:34,120 Speaker 2: with an ingredient like that before. And and you know, 233 00:13:34,440 --> 00:13:38,440 Speaker 2: us being Chinese, we work with a lot of different ingredients, right, 234 00:13:38,559 --> 00:13:42,880 Speaker 2: Like we cook with innerds a lot. And it was 235 00:13:43,040 --> 00:13:46,880 Speaker 2: on chopped where they gave like the whole loin, and 236 00:13:46,920 --> 00:13:52,120 Speaker 2: that loin was the entire basket. It was so huge, 237 00:13:52,520 --> 00:13:55,040 Speaker 2: and I ended up making it into like this kind 238 00:13:55,080 --> 00:13:56,960 Speaker 2: of like donn mir and I don't know if you know, 239 00:13:57,080 --> 00:13:58,960 Speaker 2: don mean it's like minced up pork, but we didn't 240 00:13:59,000 --> 00:14:02,520 Speaker 2: minced up cam meat and made this like Hoiston sauce 241 00:14:02,559 --> 00:14:06,160 Speaker 2: to toss with noodles. But that is probably by far 242 00:14:06,360 --> 00:14:09,920 Speaker 2: the craziest. Uh. Camel, Yeah, is. 243 00:14:10,360 --> 00:14:12,880 Speaker 1: Camel is staple anywhere in the world, Like you can 244 00:14:12,920 --> 00:14:15,440 Speaker 1: walk into a restaurant and you could order camel anywhere 245 00:14:15,440 --> 00:14:15,920 Speaker 1: in the world. 246 00:14:15,960 --> 00:14:18,040 Speaker 2: Or I don't think so. I don't even know how 247 00:14:18,080 --> 00:14:21,280 Speaker 2: they got it. How did Network even source that. 248 00:14:21,680 --> 00:14:23,000 Speaker 3: You can't get a camel burger? 249 00:14:24,360 --> 00:14:25,480 Speaker 2: Have you seen it before? 250 00:14:25,720 --> 00:14:31,400 Speaker 1: I've never. No, I don't think if camel is food never. 251 00:14:32,720 --> 00:14:37,880 Speaker 1: That's very interesting. All right, So what's the biggest mistake 252 00:14:38,320 --> 00:14:41,400 Speaker 1: people at home make when trying to cook Chinese food? 253 00:14:41,560 --> 00:14:42,560 Speaker 3: In your opinion, I. 254 00:14:42,520 --> 00:14:50,320 Speaker 2: Think Chinese food is very much about organization, Like you 255 00:14:50,400 --> 00:14:53,160 Speaker 2: have to be very well organized and have everything set 256 00:14:53,280 --> 00:14:56,520 Speaker 2: up before you start the cooking process because the cooking 257 00:14:56,560 --> 00:14:59,520 Speaker 2: process itself in general is very fast. Right when you 258 00:14:59,600 --> 00:15:02,080 Speaker 2: think about out walk cookery, Now, walk cookery is in 259 00:15:02,200 --> 00:15:05,680 Speaker 2: all of Chinese food. There's also braises, there's other types 260 00:15:05,720 --> 00:15:10,040 Speaker 2: of dishes. But when when people are attacking, not attacking, 261 00:15:10,120 --> 00:15:12,920 Speaker 2: trying to approach cooking Chinese food, I think they're always 262 00:15:12,960 --> 00:15:16,479 Speaker 2: going that route of walk cookery, right. All the stirfries, 263 00:15:16,640 --> 00:15:19,640 Speaker 2: the chimes and the fried rice, and so that is 264 00:15:19,760 --> 00:15:23,800 Speaker 2: about planning. The cooking takes about thirty seconds to a minute. 265 00:15:23,960 --> 00:15:27,280 Speaker 2: That means everything else your museum plus has to be 266 00:15:27,320 --> 00:15:30,800 Speaker 2: in order and you know what goes in what order. 267 00:15:31,200 --> 00:15:34,040 Speaker 2: As long as you nail all that down, it's actually 268 00:15:34,080 --> 00:15:37,920 Speaker 2: incredibly easy and it becomes almost like muscle memory for you. 269 00:15:38,600 --> 00:15:42,040 Speaker 2: Then Chinese food is actually I think one of the 270 00:15:42,040 --> 00:15:44,240 Speaker 2: easiest things to do. You know, if you do all 271 00:15:44,240 --> 00:15:47,680 Speaker 2: the marinads, all the sauces, the timing of everything, you 272 00:15:47,720 --> 00:15:51,640 Speaker 2: can whip something up really quick with protein and vegetables 273 00:15:51,680 --> 00:15:55,640 Speaker 2: at the same time, right within ten minutes. 274 00:15:56,520 --> 00:15:56,960 Speaker 3: Wow. 275 00:15:57,680 --> 00:15:59,720 Speaker 1: All right, not to get too personal in here, but 276 00:15:59,760 --> 00:16:04,320 Speaker 1: what's that's one dish that you prepare for your family 277 00:16:04,400 --> 00:16:07,680 Speaker 1: whatever that instantly takes you back to your childhood. 278 00:16:09,480 --> 00:16:13,640 Speaker 2: Yeah, So there is a steamed pork patty or pork 279 00:16:13,720 --> 00:16:17,120 Speaker 2: hash with eggs that I prepare for my kids now 280 00:16:17,240 --> 00:16:20,520 Speaker 2: on a weekly basis. It's also something that I love 281 00:16:20,600 --> 00:16:23,960 Speaker 2: having because I grew up around this dish and I 282 00:16:24,080 --> 00:16:27,960 Speaker 2: like to compare it to like meat loaf for Americans. Right, 283 00:16:28,360 --> 00:16:31,320 Speaker 2: this is just something like Grandma and mom always makes. 284 00:16:31,600 --> 00:16:34,240 Speaker 2: Everybody kind of has their own version and it's not 285 00:16:34,320 --> 00:16:37,520 Speaker 2: really something you actually go to restaurants for. We call 286 00:16:37,600 --> 00:16:42,000 Speaker 2: this like homestyle cooking. It's not fancy, right, but the 287 00:16:42,560 --> 00:16:45,120 Speaker 2: flavors and sort of the textures of this meat loaf 288 00:16:45,200 --> 00:16:48,960 Speaker 2: is that it's super moist, it steams and this like 289 00:16:49,040 --> 00:16:53,680 Speaker 2: aus like this pork broth, intense flavor comes out with 290 00:16:53,800 --> 00:16:56,760 Speaker 2: ginger and then you've got perfectly steamed eggs on top. 291 00:16:57,120 --> 00:16:59,440 Speaker 2: You put that on top of jasmine rice. It's just 292 00:16:59,520 --> 00:17:04,280 Speaker 2: like the smell, the scent of everything is comfort. And 293 00:17:04,320 --> 00:17:08,880 Speaker 2: also we came with really like nothing, right, we can't. 294 00:17:08,920 --> 00:17:10,880 Speaker 2: We were very poor at the time, and so these 295 00:17:10,920 --> 00:17:14,960 Speaker 2: were just very affordable, easy one pot meals that could 296 00:17:15,160 --> 00:17:18,159 Speaker 2: stretch and feed a lot of mouths. There's just something 297 00:17:18,359 --> 00:17:23,159 Speaker 2: very I feel like grounding about a dish like that. 298 00:17:23,480 --> 00:17:25,400 Speaker 2: And you know, most of the stuff I make at 299 00:17:25,400 --> 00:17:28,200 Speaker 2: home are all all like that. They're all really simple 300 00:17:28,359 --> 00:17:32,320 Speaker 2: one pot meals, and I love sharing that with my kids. 301 00:17:32,680 --> 00:17:36,080 Speaker 1: Well, that's wonderful, wonderful. All right, one last question before 302 00:17:36,080 --> 00:17:38,120 Speaker 1: we got to go, and then you have to get 303 00:17:38,119 --> 00:17:38,760 Speaker 1: back in the kitchen. 304 00:17:38,800 --> 00:17:39,359 Speaker 3: Sorry. 305 00:17:39,440 --> 00:17:44,040 Speaker 1: Yeah, if you were to come into Luke's diner, okay, 306 00:17:45,080 --> 00:17:47,800 Speaker 1: what would you order and where would you sit? 307 00:17:49,240 --> 00:17:54,080 Speaker 2: Oh? By the window and good and I would love 308 00:17:54,200 --> 00:17:56,960 Speaker 2: to get a Patty melt. 309 00:17:57,359 --> 00:18:01,280 Speaker 3: There you go, you've got one. You've got it it anytime. 310 00:18:01,400 --> 00:18:05,840 Speaker 1: You're welcome anytime, and hopefully there will be a Luke 311 00:18:05,880 --> 00:18:08,159 Speaker 1: Steiners sooner or later and you can come in and 312 00:18:08,160 --> 00:18:11,480 Speaker 1: we'll give you that. Kathy, thank you so much for 313 00:18:11,960 --> 00:18:16,399 Speaker 1: sharing your stories, very very interesting, fascinating. Congratulations on all 314 00:18:16,440 --> 00:18:19,760 Speaker 1: your success, and congratulations for getting out of the corporate 315 00:18:19,800 --> 00:18:21,240 Speaker 1: world the empty shell. 316 00:18:21,760 --> 00:18:27,880 Speaker 3: Wherever it is right and being creative and giving. 317 00:18:27,680 --> 00:18:31,560 Speaker 1: And it's just just wonderful story. And remember you can 318 00:18:31,600 --> 00:18:36,120 Speaker 1: get Kathy's cookbook, The House of Nan King, and it's 319 00:18:36,520 --> 00:18:40,800 Speaker 1: got one hundred fantastic recipes, so go out and get it. Kathy, 320 00:18:40,880 --> 00:18:43,719 Speaker 1: thank you so much for joining us. 321 00:18:43,760 --> 00:18:46,040 Speaker 3: Please come back and. 322 00:18:47,920 --> 00:18:52,359 Speaker 1: We'll try to keep up with your journey. It's quite 323 00:18:52,400 --> 00:18:55,639 Speaker 1: an interesting path you've taken, so all the best to 324 00:18:55,680 --> 00:18:58,159 Speaker 1: you and to the best fans on the planet. We 325 00:18:58,280 --> 00:19:01,359 Speaker 1: really appreciate all the cards and letters from coming and 326 00:19:01,520 --> 00:19:03,280 Speaker 1: remember where you lead. 327 00:19:03,400 --> 00:19:35,080 Speaker 3: We will follow. Stay safe everyone, Hey, everybody, don't forget 328 00:19:35,119 --> 00:19:39,200 Speaker 1: Follow us on Instagram at I Am all In podcast 329 00:19:39,280 --> 00:19:52,400 Speaker 1: and email us at Gilmore at iHeartRadio dot com.