Chicken Satay, Safety Rules, and My Warhol Process
October 30, 2024
I move between Bowie and kitchen logic here, thinking about Andy Warhol's process while I work out my own. Most of the day is me trying to make satay simple, cleaner, and safer, with chicken first, no fake abundance, and no sloppy health risks just because other people get away with them. It feels like a production diary where taste, control, and discipline matter more to me than showing off.
Starting With Chicken Satay and Avoiding Seafood Risk
I am only doing chicken. My mom told me she is sad about beef, so we aren't doing beef satay unfortunately. But we can do mutton later. I am also trying to figure out how to do prawn satay for our people, but it is very dangerous, as it is seafood, which is very perishable, and needs to be handled quickly. I dunno. It's a bit of a health risk, and too much. I guess, in Singapore's Satay Street, they may be having and flaunting health code violations. But whatever. I am unwilling to do it the wrong way. I think that safety matters.
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I am also doing squid and perhaps beef. But I want to keep it super simple.
So we will start with chicken satay.
It's the most traditional, and most basic, fundamental meat.
White meat too, so it's a little safer.
We will see.
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I also, don't want to offer customers a choice. I wish to, and will insist, they get their meat cooked, well, or medium well at most. Because it is risky. I'm a very risk averse kind of guy.
