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Friday, August 27, 2010
Those who have been following the Singapore Flogosphere would have caught the buzz over the rather disturbing controversy involving well known local food blogger, LadyIronChef. Yahoo News had reported that he had abused his privilege when he was invited to a food tasting session at a local restaurant. By the time I got to hear about it from fellow bloggers, LadyIronChef had apparently already been bashed up so badly online, suspended his blog and issued a post to share his side of the story.... All these took place at the time when I was just about to go for another food tasting invitation and because of that, the episode had a greater sense of relevance for me. My 2 colleagues whom I had asked along to help me work through the huge tasting menu pulled me aside to show me the Life section of the Straits Times when I stepped into the office that morning. They were concerned if I had gotten clearance for them to join me...
When I finished reading the article in my office, I started to ponder and reflect on the whole meaning and relevance of this space which I call my blog and the even greater social virtual space which we have come to refer to as the Blogosphere. In all honesty, I seriously cannot remember why I had started a food blog. Till date, possibly only 5 of my friends have seen my blog. The colleagues who went with me for the food tasting session have no idea what my blog looks like and I have no intention to show them... I think this leads me to one of the most fundamental motivation of blogging - stripping all excuses and reasonings away, the common denominator that will always remain is Self Indulgence. Probably more than 80% of all bloggers out there started out using the blogosphere as a platform to ramble and indulge in things that are of interests to themselves. Some do it with more gusto and ambition while others are happy just to continue with the rambling and attract like minded people to partake the indulgence together. The seriously ambitious will be able to turn their space into a business platform while the rest who continue to manage their space as a personal hobby room could become an interesting and cost effective promotion avenue for marketers.
Everyone loves perks... and to me, food tasting invitations, product reviews and product giveaways are just exactly those. I remember discussing this with Zurin, pondering over why we have been chosen to host giveaways when our blogs (at least my blog) could hardly be considered to be 'box-office-ratings-stars'... similarly, my food tasting opportunities did not present themselves to me because I am better than others but because a generous blogger had referred me. The fact that one is offered perks does not neccesarily mean that one is better than the next blogger - to let these get into one's head and let these fool one into believing that they deserve better treatment than others is sad and appalling.
I do not judge LadyIronChef but his case had sent a shudder through me- I am amazed at the sheer number of people/ blogggers out there who are so quick to pound on him. Never knew such cruetly exists in the blogosphere...I tend to agree with him that it takes 2 and possibly more hands to clap. He had been presumptious and rude but it seems the marketer at Private Affairs had also been reckless and unprofessional.
Enough of the weighty stuff and now for something soft and sweet... I share with you today, an absolutely simple dessert treat. Totally self-indulgent as it requires zero skill - I just wanted to photograph and eat something pretty - so if you will, indulge with me...
200g Mixed fruits (I used frozen mixed berries)
White Wine 100ml
Lemon juice 2 tsp
1. Mix gelatine wiht 100ml water and set aside at room temperature for 15mins.
2. In a heavy saucepan, heat water and sugar until sugar dissolves. Add (1) and remove from heat and stir until completely dissolved.
3. Add white wine and lemon juice. Cool down with stirring over an ice bath. (This will allow the jelly to start setting - viscosity will become higher. When fruits are added at this point, they will not all float at the top of the mold.)
4. Add fruits to (3) and pour into mold. Refrigerate for at least 3 hours until firm and set.