Sunday, September 23, 2012

This ain't fusion

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. 

Today's lunch was aglio olio linguine with zucchini, red bellpepper, sun-dried tomato & bacon.

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?               

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