So as always, I cook, I take pictures and I adore my photographs because honestly I'm a bit of an egotist when it comes to cooking and really only when it comes to cooking and truthfully I like to stroke my own ego on my cooking and have it looked upon by others; guilty pleasure. Who doesn't have them? And as mentioned in the past, it's hoped that I can do this and others will find it interesting and enjoy the post as well; win win, right? Well beginning, I've been cooking some strange things.. I've been branching out and typically fixing a rotating menu of Spicy, Sweet and Savory dishes. Course I'm still cooking Japanese, Japanese is my favorite style of cooking so you're probably shit out of luck if you're just dead set on seeing me make something Italian, I've honed my skills with Japanese cooking and I think if I do toot my own horn that I'm pretty darn good.
Next dish up; Ebi to Sake Chanpuru ( Chanpuru being noodles typically with meat or fish and vegetables ), this was an interesting one to cook and it took an interestingly pretty form as I used the two stalks of broccoli as garnish which came out looking very pleasing. This one was an entry in spicy as it was a Supaishiyashi-sosu ( Spicy-Coconut Sauce ) that I made for the Chanpuru, of course coconut rum, sake, ginger, an egg for a thickening agent, a little bit of sweetener, a good bit of tobasco and a little bit of salt. I had tasted the sauce before serving, while it was spicy it was incredibly tasty if I do say so myself, I've been quite proud of my sauces lately as I've recently learned a few tricks from repeated viewing of the Food Network and Cooking Channel. Thank you cable!
....Now someone give me a goddamn cooking show on the Food Network or a job as a Chef!