Chicken Satay, Safety Rules, and My Warhol Process

We do it slightly more -- umm, sanitary, and more valuable, higher quality ingredients, and only go with chicken thigh meat as it's tender -- these looks very, very good

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.

he takes the photograph

he then blows up the photograph

he paints on the photograph

he then "screens" over the photograph