First: for future reference - I followed this American recipe for Mongolian beef stir fry on the weekend, and it worked out pretty good. Just did it in the big, non stick skillet on the wok burner (not the wok), and the larger area of heated surface from the skillet did make it easier to sear both the beef and vegetables. Woks on home stovetop gas wok burners only get hot in the tiny centre, and even then not really searingly hot like the jet burner powered woks at restaurants. I'm going with the skillet from this point on.
Second: that recipe came from an American site where I noticed a recipe for "home made sloppy joes". I was never 100% sure what was in them, but now that I know, it's a really unappealing way to eat mince:
And once again I say - what is it with American cooking and onion and garlic powder. It's like they invented the stuff (maybe they did?), but you would be hard pressed to find an American meat dish that does not use one or the other, or both. They're obsessed with it.
Third: OK, I am being mean to American cooking, because I did start recently watching Adam Ragusea, who I see has a million subscribers on Youtube. I like the style of his videos - the concentrating on the food and the cooking, not his face; his rapid commentary; his sense of humour. And when he's not showing how to cook something, but does a video about the history of some food or condiment, he's pretty interesting too. I learned a lot of stuff I didn't know about vinegar by watching this one recently:
I see from the net that he doesn't have a professional background in food at all. (He used to teach journalism and is also a musician.) I guess that makes him a little like our own Adam Liaw.
As with a lot of home made Youtube content, I reckon it mostly depends on having a likeable personality come through in the videos. I don't mind watching, for example, the former travel vloggers who have been doing a "watch us renovate our crappy RV home over the next 8 months" series. They're just a likeable couple.