Chinese food was too difficult—it was all about heat control and knife skills, and he was afraid he'd accidentally burn the kitchen down. So after much deliberation, Zane Patterson decided to take the safe route: Western food.
First up, pan-seared steak.
He heated the pan, poured in the oil, and was met with a promising SIZZLE. He placed the steak in the pan and, full of confidence, waited two minutes. When he flipped it over, it was black.
The surface was as black as charcoal, but when he cut it open, the inside was still bloody. Burnt on the outside and raw on the inside—a textbook failure.
Second, toast.
Zane put the bread slices into the toaster, pressed the switch, and, full of confidence, turned to cut some fruit. While he was cutting, he suddenly smelled something burning.
He whipped his head around and saw smoke pouring from the toaster.
He picked up a slice and flipped it over. Charcoal toast, served fresh.
Third, egg tarts.
