Chinese Masterchef JUDGES MY FRIED RICE (he tough tho)

[@chunychiu]

Speaking as a culturally Cantonese person, you have just experienced Chinese parenthood. Nothing is above 8/10!

[@dh1380]

:D

[@bielielielie5704]

Not even my parent will give me 10 dude 😂

[@qqkiller99]

😂😂😂😂

[@Coeurebene1]

as it should be! give the guy a 10 and he'll stop improving

[@WaltRBuck]

As an American I agree. 10 is perfect and in the case of art, that is largely subjective making it all but impossible. Strive for 10 though you'll never reach it. The best you can do is raise the standard of what 9 is. If you reach 10, you are an all knowing god.

[@snefansson]

It's so good and professional of the chef to not just give you a 10 to be nice. Instead he gives you a 7, which is a damn good score, and then happily gives pointers on how to improve. That's how you inspire!

[@brendancurtin679]

@@roamingthereal4060 depends on the scale. Alex said a 1 was crappy takeout. I’d say “barely passing” on that scale is, honestly, probably a 1, maaaybe a 2. It is barely passing as fried rice. It would’ve been helpful if Alex gave more examples of what the scores on his scale would mean at levels other than 1 and 10. At least tell us what a 5 is.

[@snefansson]

@@roamingthereal4060 I've worked at a high end place. If some guy that is not a professional made me something that was 7/10 I'd be blown away. Above that you don't reach without having done years upon years professionally

[@MedievalSolutions]

@@roamingthereal4060 if this was what you interpret it as, fried rice with a score of 0 would be an empty bowl.

[@user-zc2hz3yj2k]

@@roamingthereal4060 Sheesh. Obviously 10/10 should be the goal. But, don't be too hard on yourself.

[@metro2673]

A 7/10 with pointers to improve on is most definitely a win. People don't become masters overnight. This isn't some time gated test like in school, he gets to improve on his fried rice every day if he wants to.

[@Dinnye01]

The Chef is such a nice person. He is just... enthusiastic. You cannot really act out that. It is so genuine.

[@nefariousyawn]

He seemed like a wholesome guy. My favorite chefs (at work and in the media) can compartmentalize and shift between being a pro chef and being a home cook.

[@axelode45]

Why would he not be genuine?

[@vaclavbastl500]

Also just the fact he took a time off his day to visit Alex, as I can imagine this guy being really busy.

[@gabydewilde]

its hard not to be inspired by alex fanaticism

[@neilallenlopez3221]

If he was not like dat he wouldn't become a great chef

[@PippiLangstrumpf1987]

i'm incredibly impressed. the star chef seriously goes to alex' parents in the countryside in his free time and gets involved with a youtuber and his project. this chef seems to be an incredibly mega cool guy who likes to pass on his knowledge. i'm speechless, it's too cool.

[@ChaosTherum]

At least in my experience chefs that are really passionate, especially ones that are preparing food for people outside their culture, love having an opportunity to teach someone.

[@sanbilge]

Chef Samuel was trying desperately to compliment his parents' authentic French country-side garden but Alex was so single-minded like "LOOK AT MY WOK BURNER, LOOK AT IT" and he didn't even notice XD How cute.

[@aneirinn]

True dat, the stone bastion-like wall in the back is especially impressive

[@MyPessa]

@@aneirinn ea

[@Karantu14]

3 minutes in and you can see the chef's hands itching to get in there and continue cooking himself... Amazing!

[@LemLTay]

Maybe in a future episode we can see Chef Samuel try out the rig and he can give pointers about how to get the best out of the equipment.

[@FrewqasZ]

Putting ourselves to test in front of the people who we admire is one of the most character-building and humbling things we can do in our life. Great series and congrats Alex.

[@gus473]

Yes, a great series! ✌🏼😎

[@dariuschoo8495]

yeah the amount of balls he has to serve a top chef his dish in their cuisine is so underrated. Really takes guts since though most chefs are kind hearted at their core, they're tough when it comes to cookin'

[@zackmash851]

and to literally get the most perfect response possible from the person who you admire. "you've inspired me". that shows your work paid off and you really learned the right things they were trying to teach you

[@cwill2000]

He definitely has a intimate love affair with food.

[@parsia1363]

Having the chef judge it is one thing but actually cooking it right in front of him is a whole other thing! So intimidating, very proud of you Alex

[@pwnedyouwithpurple]

I have never been so excited to watch someone else cook fried rice in my life.

[@canchero724]

Also excited to watch someone else being excited for watching someone else watch someone else cook fried rice.(I'm sorry I really had to go there)

[@joshkim6196]

Just wondering how long it's gonna take for the next Uncah Woger video

[@indiancowpissdrinker7151]

i lik curry and pooping on the road

[@jeantsu6850]

I was so excited bc I knew the chef would be impressed

[@alexhamon9261]

I feel like the French omelette, fried rice, and demi glace series should culminate in the Japanese dish that brings all of these together, Omurice.

[@jasonfanclub4267]

End Boss Dish

[@jirunjak]

Would like to see this.

[@theresjustnotellingfpv4822]

This!!!!

[@granjaciafarms]

thats like having mashed potatoes and fries

[@jasonfanclub4267]

@@granjaciafarms ❌

[@craftedbyorre]

The chef seems like such a nice guy. Still tough to be critiqued by him, though 😅

[@francism467]

It's the critics that help Alex improve

[@leocao505]

Actually, he can be tougher, but Alex is French and not a professional chef, so it is ok

[@kylewolfe_]

I thought he was pretty gentle

[@MrBiggergun]

I was hoping Alex would have him try the wok burner himself!

[@klontjespap]

as long as it's constructive criticism it's helpful, right?

[@lechatbotte.]

It’s was a surprise, I love an honest man who doesn’t discourage the student who genuinely wants to learn. Kudos Alex.

[@ZekeGhalier]

There is one dislike on the video. I'm convinced it was from Alex himself

[@FrenchGuyCooking]

Nah 😛 , I mean I do strive for improvement in life, but I genuinely consider myself lucky to have pulled a 7/10 out of all this. Re watch the very first episode, and witness the progress that has been made. Not saying I won't keep on improving, but today, it's time to celebrate a little 🍾🥳

[@klownvandamn7946]

@@FrenchGuyCooking Alex and Samuel combo is like egg and rice.

[@DomHoran]

@@FrenchGuyCooking remember it's not a standard 7 out of 10, it's 7 compared with a perfect michelin starred 10! That's gotta be an 8 or 9 in most people's book! Great progress, hope I can reach near these levels and thanks for the series, definitely my favourite of your content

[@haanimely981]

Whats your next series going to be about?

[@Anthraxicus]

@@DomHoran Very true, and it's very nice of you to point this out. Cheers friend!

[@viktorcheng2061]

The chef is having such a wonderful time, he can’t stop smiling. You can tell he has passion for teaching, passing down his knowledge to his student.

[@notobi5158]

i watched 90 minutes of a french guy cooking fried rice, and i don't regret a single minute

[@ezelfrancisco1349]

Congratulations for being Uncle Alex!

[@Erin_Wilson_Studios]

Chef's face was so expressive as he watched you cook.

[@TheDandyMann]

I love it when people enjoy their craft so much that they enjoy watching others do it too

[@ale189251]

I thought he was gonna. No no and take over lol.

[@fran6b]

The more and more I see chef Samuel's fried rice that he cooks previously at his restaurant, the more I'm amaze be how good it looks! Super excited to see him at your parent's house, Alex! Great episode and great signature fried rice too!

[@bananabob6563]

i would love to see alex go back over some old recipes just to see how well he's kept the knowledge and then watch the mental boom of reading all the things he forgot (lol), and also if he would change anything since learning new/better/different cooking skills.

[@FrenchGuyCooking]

I d love to do that. Like "Omelette : Do I Still got it ?"

[@nonickname5242]

@@FrenchGuyCooking man exams are nearing. Lets get ready and revise. Hold on, who's testing me? MYSELF

[@Eternelspotlessmind]

I was sooooo excited for this video!!!! What a treat!!!! My heart definitely spread like butter! Thank you Alex ! And Chef Samuel is so refined and humble! A true master of his craft!

[@Volaths]

A damn good score from a michellin starred chef, you should be very proud!

[@paulaldo9413]

Indeed, and that 0 is still a food, not a literal pile of shit. 7 is a high praise from him.

[@Volaths]

@@paulaldo9413 Exactly! 7 is unbelievably high

[@markman278]

I love how he watched Alex, a master watching Alex’s every move.

[@jesmarkmikesell1957]

I've waited my whole life for a fried rice video

[@jerry24675]

Lookup "Uncle Roger"

[@Dyzmend]

Was brought here by Uncle Roger. I have to say I am more than impressed with this series. I usually don't comment, but Alex is quirky and got spunk- a real genius by utilizing all the resources around him to create delicious looking fried rice! Great work Alex!

[@MisterTingles]

all i ever take away from your videos, is that you have a great wok-ethic...

[@henrifischer1119]

the look on the Chef's face. Priceless. He is so involved..

[@PlopMike498]

It would have been fun to watch the Chef cook on your setup!

[@ogilvy85]

I was just thinking that. That would have sealed the qualitative analysis

[@raredash6057]

Wow, The Chef was visibly enthusiastic and observant, yet he barely talks when you were cooking the rice, he was respecting your craft man, amazing Chef

[@chrishaselden]

One of the best channels on KZbin. Thank you, Alex, for another amazing video!

[@ileanagar]

I hope I'm not to being disrespectful but damn Chef Samuel he is one handsome man

[@amcconnell6730]

Alex was raised on potato chips. :o His search for good cooking all makes sense now. :D

[@brokenglassshimmerlikestar3407]

I went wtf when he showed the crushed chips........ I don't think the chips helped his rice

[@Tasty_sand]

@@brokenglassshimmerlikestar3407 It does. Here in the Philippines, we often add crushed chips, roasted chopped garlic, or crushed chicharon to bring texture and a bit of sharpness to fried rice, stir-fried noodles and savory porridges.

[@Lamren]

@@Tasty_sand I've seen a lot of cooks ad fried onions to their fried rice that would be similar in texture and saltiness to crushed chips, it's not that far of a stretch !

[@SarimDeLaurec]

My takeaway is that Alex managed to trick a star chef into being his kitchen assistant. :D

[@redraventree5708]

So excited for the judgment, you'll rock it, Alex💜💜💜💜

[@Qub3rs]

Loved this series. Alex took the words of the chef to heart and came up with a fried rice that told his story. Amazing.

[@MirrorSound95]

I loved following this fried rice series! Your desire to improve, learning from giants, and staying humble has all been really fun to watch. But now I'm hungry..

[@dariuschoo8495]

Yo can we talk about the production though? The shots he takes of the rice and the tossing are amazing, the writing and how he displayed his content grabs attention and formats it like a show, all while at the same time still feeling like we're watching commonfolk like us learning all these skills and talking to all these people to learn new recipes and unlock new flavours. Like you can tell he reaaally plans out his content, and watching it feels so natural, almost as if there's a certain "flow" to it. Amazing stuff

[@atomicbrain9401]

Master chef Samuel Lee after his first bite : YOU TELLING ME A SHRIMP FRIED THIS RICE???

[@daoudnawaz]

Chef is such a cool bloke. He seems lovely! Cannot wait for the next series 🙌🏼

[@c0mpu73rguy]

Oh dear... Being judged is the one thing that still scares me as an adult. Vous êtes courageux m'sieur Alex ^^'

[@CraigMansfield]

How will you ever improve if you don't judge. It's telling you how to get to where you'd like to be. See it as help and guidance, not as potential punishment.

[@TheAppleLoadout]

What a journey. I have really enjoyed the series and having Chef taste your effort was great. I am looking forward to the next episode.

[@josh22920killer]

You spent so long learning how to flip in a wok, and you just end up stirring it on this final episode...

[@sunflowerbaby1853]

It would have been fun if he tried to make fried rice on your home made wok thing.

[@sillysiji5257]

Incredible. This has made me re-evaluate some methods I use for making fried rice. I always thought you keep the temp high. Always a pleasure watching you Alex!

[@DogeDelecto]

Dude, Alex, I am so proud of you man. You always set a high bar, and you smash through it with the force of a million Wylie Dufresne's. Best of all I always learn something new through your experiences or directly from you and your guests. Thank you for sharing your journey with us French Bro. - USA Bro.

[@alekslau7956]

as someone from Hong Kong who was born in scotland putting crushed potato chips in rice always made it so much better, good work alex

[@theprojectproject01]

Yeah, but Scottish cooking is considered a human rights violation in many other parts of the world.

[@ceruleanmemoir]

@@theprojectproject01 Is Scottish cooking that bad? I would like to learn more ^^

[@tams805]

@@ceruleanmemoir Just stick anything in a deep-fat frier. It's just a meme though. Scottish cooking is pretty much the same as the rest of the UK with some extras like haggis, etc.

[@fabrisseterbrugghe8567]

In Avengers: Infinity War, I wondered where Wanda and Vision were at the beginning. And then... I saw the sign in the shop window reading "we'll deep fry kebabs," and said, "Ah, Scotland."

[@granjaciafarms]

thats cos pissed on all the whiskey,

[@PositivelyNice]

Wow! 2:26 the sound. That’s the right sound I have been hearing all my life in Asia. 🎉🎉🎉

[@aneirinn]

Ngl have not been so excited and worried for a while, that was intense bro

[@bikerfreak714]

I appreciate the dedication to making one of my favorite dishes growing up. Keep up the great work on your path to the ultimate fried rice! Chef Sum was such a great guy. Love to see more of this type of content!

[@asmodeos666]

I was wondering the whole time if he would finish the bowl or not, and I love how after the judging sequence you have a half a second glimpse of the chef dipping back into your bowl of rice haha 8:54 that's enough validation if you ask me.

[@teedoubleu2580]

You nailed it Alex. Again. Congrats! You are not only a great chef, you're one of the best YT Content Creators out there!!

[@douwezumker]

So, the next series is Peking duck or Dim Sum XD, can't wait

[@Valkyrie_Yukikaze]

Peking Duck isn't really a Dim Sum ：） It is a hard dish

[@Samtagri]

I like the look of concern on the chef’s face throughout the cooking time. I can feel him want to shove Alex out of the way and do it himself.

[@MustangBobGT]

It's so nice when cooks can get together and be honest no bs this is great

[@EdwardEdmonds]

Alex, I've been watching your channel since you started, this was the toughest video series to watch, what I like is your study -- possibly verging on analysis paralysis -- I don't think we can ever objectively compare taste, what is tasty on a Western palate may not be on an Eastern palate and vice versa -- and that is the confounding variable, what I admire is that you attempted to master the essentials of a new cooking method while reliving childhood memories through a different lens, this is something I'm constantly trying to do in my own cooking -- staying true to that sentimentality and reliving taste and palate through the lens of hindsight and presence -- instead of trying to mimic -- that is the beauty of the conclusion of this series, I'm Okinawan, I'd give you an 11 for staying true to yourself and synthesizing something that means something to you and your tastes. It's a beautiful thing.

[@theprojectproject01]

Anybody else notice how well they're communicating even though they're both speaking in their non-native tongues? And English is a tough language to learn! These are two really sharp guys! Man, that's the power of cooking right there. Good cooking transcends language and culture. Maybe we all just need to sit down together over a nice bowl of some pho.

[@lukedfluke]

English is definitely not a tough language to learn comparatively, maybe to master but not to get to a basic exchange level. And no English was not my first native language

[@theprojectproject01]

@@lukedfluke I think it might be more difficult if you grew up speaking Mandarin or Arabic. At least the European languages share the same alphabet.

[@raeperonneau4941]

What a charming man! Alex, this was absolutely lovely. Thank you for taking us on this journey.

[@heywardhollis1160]

Maybe I'm just lucky, but I always seem to catch your videos in my recommended within a minute of you posting.

[@sambenard2844]

I just love your honesty for the journey of fine Food ! That's rare in this age !!!!

[@chrisdee8957]

That wall in the garden is a beautiful thing.

[@CraigMansfield]

Excellent. Chef was very generous to give us his time and expertise.

[@norbertpallen6409]

Who's here from Uncle Rogers video and are there any Uncle Roger fans here from his video? Nice job Alex! You have done really good and your techniques are really professional

[@alfredoordonez1031]

The chef is so nice person, Alex you did it great! I hope to see you sometime here in Perú 🇵🇪

[@lisagoh1340]

Hey Alex. My 7yo boy and I watched your video, and he got so inspired he wanted to learn to make fried rice too (our regular homecook version 😅). So that’s what we did today! And he did it! He cooked fried rice for the first time!

[@cyndifoore7743]

I love that the chef came to your home and evaluated your fried rice! How awesome! Yes, definitely make dim sum! My favorite Chinese food. You need to make him a stove like yours, he seemed to really like it.

[@Kinsata]

The chef seemed really happy for a chance to break up his routine.

[@454Casull]

Agreed, I’m sure in part this did feel like a vacation.

[@hongdekong]

OMG I love the chef. He seems sooo sweet.

[@roadrunner1095]

Chefs rice was just on another level... truly separated and shiny....

[@Elaine-oo4qp]

A friend just showed me this guy for the first time - Love his enthusiasm, and delivery - Will be looking forward to more videos - Also, your rice made me so hungry, haha!

[@venomsmoke585]

Who came over by Uncle Roger’s reaction video? [Gosh Dang!!!!]

[@edwardsmith6609]

This Chef is every bit as enjoyable to watch as the Swedish meatball Chef. Both are humble, give insight, and are just genuinely nice people. Thank you for sharing with us !

[@edwardsmith6609]

Come do something in Canada or America !

[@theo9976]

I don’t know how you can stir fry the eggs first and then add the rice without overcooking the eggs. This is crazy hard to do. As a home cook, I’ve always pre stir-fried the eggs and added them after the rice was fully cooked. Suggest that for all us non-Michelin chefs.

[@rafaelbarony8800]

Its because u must use leftover rice, already cooked

[@Philtho]

I've never done it any other way. I was always told, you add the rice when the eggs are half cooked, half liquid and then once the rice is in, the eggs will never burn because you should never stop the stirring. If you got browning on anything (Other than from the soy and oyster sauce coloring), that means you've left it sit too long. Always be stirring. Cooking an entire fried rice from start to finish shouldn't take more than 3 minutes.

[@teguh.hofstee]

When you add the rice and keep moving ingredients around, you'll protect the eggs from the heat a bit with the much colder rice.

[@spoilerspree6027]

For gas stove add oil after pan/wok get hot while for induction/electric stove you preheat pan with oil. When its high enough add beaten eggs. Swirl the egg so it wont stick until egg bottom about to set. Toss the wok/pan to half flip the egg so more liquid part get surface heat a bit. Push the (a bit wet - not cooked all through) egg to the side. Add slight oil then add rice. Put egg on top the rice. Use your utensil to break rice clumps (at the same time breaking the egg too). Then you do rest of ingredients (protein, sauce, vegetables).

[@davidgoldstein1526]

When I make fried rice, the egg goes in at the end. I move everything to the sides of the wok and create a well. Drop the scrambled egg in the well, and cook it until done. When this pint has been reached, everything goes back in to the center if the wok and the egg gets mixed in. It always works perfectly and I get many compliments on my fried rice.

[@etherdog]

Le Chef was able to point to specific elements to improve the dish. That is masterful.

[@johnnymossville]

agree, That was some top shelf info from the Chef. Alex will be at 9 soon.

[@adilsatar9827]

I just wish the chef took Alex's stove for a test drive as well just for a comparison

[@M_Jono]

me too ,

[@Technoanima]

Amazing results!!! I thought you did perfectly until Chef pointed out. He is truly gracious to give honest feedback. Your scrambled egg didn’t bloom immediately. As well as the steam from the soy sauce wasn’t trapped with lid and the ending high heat wasn’t applied so it didn’t steam much.

[@Steeltowndubber]

This entire series was fantastic. I’m a new follower and you have inspired me to try and make fried rice. I will probably fall on your scale as a zero. Lol Hello from Canada!

[@wyattholm5720]

Amazing work Alex. I love how your series progresses from average to amazing. Awesome you get to have a mentor at that level!

[@racegod69]

At home I don’t put the rice in before the green peas. And my green scallions don’t go into the pan until the very very end. They’re just going to warm through. I also use a bit of garlic and ginger after the rice to begin building flavours. If I’m using any protein apart from the egg, like chicken or shrimp. Those actually will cook first then be removed to the side, and added back in to warm through after the rice has been crisped.

[@lifuranph.d.9440]

Can I come over for lunch?

[@racegod69]

@@lifuranph.d.9440 haha 😂 on the menu today is poutine topped with Jamaican Jerked Pork.

[@lilwolfboi]

@@racegod69 So.... can we come over for lunch? :O

[@markrice2855]

Great episode! The chef was most kind to critique your efforts, he seems to be such a nice guy!

[@wolfpredator5226]

Ngl I'm gonna be so sad when this series is over

[@m2nesli]

i said that at every series ending, then the next serie come and i get hyped again ! ^^

[@ShadovvGazer227]

I can’t seem to tell if you’re a better cook or cinematographer Alex. Cheers to you and your beautiful work. Simply inspiring

[@jocax188723]

Potential Dimsum series. Also, recent news that Hong Kong is thinking about opening up borders to certain European countries by end of July. Coincidence?

[@nickym4544]

"There's no such thing as a coincidence" lol

[@thepogchamp7783]

His comments are so good! Really pointed out what was wrong. Was cringe watching while the egg was cooked before the rice went in, but he was so nice!

[@zennyboi9495]

Uncle roger has branded you as UNCLE ALEX! FUIYOH!!! Great technique, even uncle roger approved

[@ssllaattee]

props to the Chef!! He was very kind and he truly looked like he wanted to try your fried rice dish, 11/10 on his end, and Alex came a long way on this journey! from slightly burnt to a 7/10 from a proper chef within a good few weeks, that's hard work and talent, amazing video Alex :)

[@haiminhle5393]

In my place, fried rice is like a fridge-cleaner dish, you can use anything left over and make a good dish any time

[@pietercachetvanderwalt1802]

Bravo Alex!!! It is great seeing people pushing themselves to improve on their skills and what an excellent Chef.

[@ajjaja892]

Time for more fried rice

[@waijun08]

The obsession with fried rice you have and the dedication to turn it into a series of high quality yet entertaining videos. Salut Alex!

[@TheMNWolf]

I think it's interesting. There is one book ever, in all the reading on Chinese cooking at home I've done, to also mention the cold oil in hot wok; Chinese Cooking for Dummies by Martin Yan. Martin described this as a "yin and yang" thing, but never why it should be done. That was my very first cookbook ever so I feel a circle spanning decades has finally been joined up.

[@VidkunQL]

This is the first I've heard of this rule, but as a scientist I must speculate that the reason it works is that it prevents the oil from cooling down as you add ingredients. And I want to test this theory with a series of experiments. And now I'm hungry...

[@soulie13]

Great series Alex. Thanks for including the shots of the market at the beginning of this. I had a chance to spend a few months in Montpellier a few years ago, and nothing brought me more joy on a day to day basis than the markets.

[@theprojectproject01]

I like how he takes a good big bite when he tries it out. Too many people just take a little nibble, and that doesn't really give a good picture of what's happening with the flavor profile. Yeah, midway through a dish-- soups and stews come to mind-- a sip out of a teaspoon will let you know how far along it is. But to really get a taste of what you've made, take a T A S T E. Get stuck into it.

[@Britzzio]

I really love the latest series, Alex. You are really one step ahead of many of other cooking channels. The fact you have always this "challange to learn" vibe and manage to get so many interesting people on board is amazing. Keep it up!

[@fahmirosikhulilmi6040]

Oh please do the Dim Sum series the chef suggested.. 🙏

[@Ram7photo]

Sérieux le poster il défonce !!! 😍😍 Bravo Alex, encore une série de folie !!

[@vanir92160]

Fuyioooh! Bravo Oncle Alex d'avoir réussi à obtenir le Uncle Roger Seal of Approval!

[@kingerniemenor8128]

best series yet, alex. Keep it up and keep on cooking. Loving your videos. Dig deeper on other cultures cooking.

[@paulson2008]

The Chef is the real MVP!

[@OFBCyclingWorld]

This is great Alex. I have been studying the art of cooking fried rice for years, searching restaurants locally in Australia and world wide, also the internet for years for little pointers that will make mine better and will never stop. I have a high output wok burner outside and cook fried rice every week normally. I am still experimenting but you and Samuel are one of the best I've found to describe the techniques and science of this amazing and misunderstood dish. Thank you.

[@WagramSprite]

Usually getting a grade that is ok or good is not hard, the hard part is always perfecting the dish, good luck with perfecting your dish Alex)

[@ShuAbLe]

I feel very annoyed by your comment, it obviously took a lot of effort of him to get this very good grade from a master and it feels like you're just dismissing it like it's easy

[@WagramSprite]

@@ShuAbLe You might not see, but it is not about the effort so far, my message is all about the future, about the effort that is needed for perfection or for just being near that level, oh well...

[@DuffleKerfuffle]

You're awesome Alex! This kind of reciprocal altruism makes me want to be a chef even more :) you rock!