The LEGEND Martin Yan ROASTS Uncle Roger! SYWGF EP. 54

Comments · 174

• SY

  @SYWGFpodcast · 1 year ago · pinned

  Hey everyone! We got hit with some copyright issues and had to remove the audio last minute within YT editor.<br><br>Good news is, uncut audio version is still available via Spotify and other audio streaming platforms!<br><br><a href="https://open.spotify.com/show/57zdoPrn6AFGAGCdKWeE33?si=XNrK_XItRQqN7_eKdsoGfg">https://open.spotify.com/show/57zdoPrn6AFGAGCdKWeE33?si=XNrK_XItRQqN7_eKdsoGfg</a>

  63

• PE

  @peterwatkins671 · 1 year ago

  My favorite part is where it randomly goes quiet for a few minutes.

  73

• JA

  @janzizka9963 · 1 year ago

  The moment when Chef Paul went scary and threatened Chef Brian over making fun of Chef Martin Yan was a real highlight. You don&apos;t see such a respect every time 😍

  22

• CH

  @Chamomileable · 1 year ago

  RE: Martin&apos;s sons. Their names are Devin and Colin. They&apos;re in their 30&apos;s and graduated from UC Davis and Irvine. I think one of the sons just lives with Martin due to a combination of Asian multigenerational households and also working in the area and it being cheaper. From what I know they&apos;re both nice dudes and while they didn&apos;t go into professional cooking, Martin passed on a lot of his skills. A few years ago Martin donated his Yan Can Cook archives to UC Davis.

  14

• DR

  @dragonbretheren · 1 year ago

  I do love that even with the muted audio, I can tell how enthusiastically Frenchie was reciting along with the tagline &quot;If Yan can cook, so can you!&quot; <a href="https://www.youtube.com/watch?v=pAMTzPvxpPE&amp;t=2893">48:13</a><br>For a brief moment, we saw Frenchie&apos;s inner child in his eyes and in his smile.

  28

• NI

  @NinjAsylum · 1 year ago

  Martin Yan is the reason I became a Chef. Growing up in the 80&apos;s and 90&apos;s watching Yan Can Cook! Thats all I watched as a kid.

  31

• LO

  @LogicalNiko · 1 year ago (edited)

  <a href="https://www.youtube.com/watch?v=pAMTzPvxpPE&amp;t=1280">21:20</a> - I suspect when Gordon comes in there are assistants and managers regulating every moment of Gordons time. &nbsp;There and branding and makeup people there etc.<br><br>I suspect if you visit Martin he sits down, it’s just him and you, or maybe one other person. &nbsp;He just just sits down with you with some tea or coffee and just is like “so how do we want to shoot this?” &nbsp;He’s fully comfortable just trying things, running through as many takes as the want, joking around, etc<br><br><a href="https://www.youtube.com/watch?v=pAMTzPvxpPE&amp;t=1500">25:00</a> - scraping a wood surface actually produces a smoother finish with less short cut cellulose fibers to come off or trap food material. &nbsp;This is the same reason fine wood workers, and tool handles, are often finished with a card scraper. &nbsp;The scraper may not be as truly flat, but it leaves less abrasive roughness and fibers all laying in the correct orientation on the microscopic level.<br><br><a href="https://www.youtube.com/watch?v=pAMTzPvxpPE&amp;t=2611">43:31</a> - so in development of gluten you are actually dispersing the shorter wound Gialdin proteins between the long strands of Glutelin proteins. &nbsp;These interlock in a combination of opposing hydrogen bonds and hydrophilic forces, which essentially lock all the long strands together. &nbsp;By doing this repeatedly in one general direction (over a standard knead) the gluten structures are going to develop more in the long direction as well. This will lead to a noodle that has more stretch and structure along its length than cross-wise. &nbsp;The same can be true for bread doughs, if they are only kneaded repeatedly in one direction they’re crumb will be different (and for breads result in worse air bubble retention)<br><br><a href="https://www.youtube.com/watch?v=pAMTzPvxpPE&amp;t=2784">46:24</a> - the other hard thing to cooking on camera is shot coverage. &nbsp;If you don’t know that you need a closeup, or a change in &nbsp;angle, or lighting change you are going to have stops and starts. &nbsp;This is generally why most cooks and other people doing a physical trade on camera need to quickly learn how filming production works and know to stop to let the camera come in, or give indication that we need to shift focus and positioning.

  14

• SH

  @Shampaggin · 1 year ago

  It&apos;s also full circle for us 80s and 90s kids. 😊 The man was a legend before the internet, it&apos;s so delightful to see him still at it. Like Bob Ross, but for Chinese cooking.

  8

• ON

  @oneDonly · 10 months ago

  I was a vegetarian for like two years because Martin showed me how to cook stir fry vegetables.

  2

• ST

  @stephentoumi · 9 months ago

  Yan Can Cook was my first TV cooking show back in the 70s. Amazing career Martin Yan has had. Huge inspiration

• AP

  @ApyeeEi-n8t · 1 year ago (edited)

  You know what&apos;s going to be fun, Chef Brian? 😂 Showing Chef Frenchie Uncle Roger&apos;s old reactions to Chinese social media cooking, like kungfu cooking or that weird-a$$ office chicken bone bike thingy.

  5

• RE

  @Retrieving... · 1 year ago

  @ChefPaul - we hit up Le Rivage on Friday evening for a pre-show dinner. M. Thibault and your staff were amazing. Escargots, Frog Legs, Beef Bourguignon, FOSB, Ile Flottante, and Chocolate Mousse were all on point! &nbsp;We went to Paris this past summer and were ruined for French food for the rest of the year. Le Rivage was our first French meal since Paris and did not disappoint!

  6