Today's breakfast was cheese, bacon and poached egg on toast with wasabi mayo. The addition of wasabi mayo wasn't an attempt to 'fusionize' my cooking, but it's what I call what-is-left-in-the-kitchen cooking.
Anyone can be a cookbook chef, but I believe that the real challenge is to add our own touch into the food that we are cooking. The bacon, egg, toast with wasabi mayo might not be a good example, as it's just bacon, egg, toast & glorified mayo. Nor is the linguine, but the point is; if one wants to grow as a chef, even if it's home chef, one has to trust his or her own senses & cook accordingly.
We have too many celebrity cookbook chefs on TV, we don't need more at home as well.
I know this is a lame attempt to start blogging again, but ...
What did you have for breakfast this Sunday?
