A #lightning shot I captured using just my #iphone oh, #nofilter was used. This is straight from the cam.
#alonetogether Do people realise how alone they are, even when they are together? Maybe it’s time to #disconnect to #connect
The smartphone is ubiquitous. It’s always there, and we’re always together. But are we? Are we forgetting the person next to us even while we “connect” with the person thousands of kilometres away?
Sherry Turkle, in her Ted Talk, said we’ve grown to “The illusion of companionship without the demands of a friendship.” And that “we’re turning to social networks to feel connected.”
This #AloneTogether (another of her term) project is created to illustrate how disconnected we are, even when we feel otherwise. I hope that people will realise they need to put the phone down, and truly connect. Even myself.
Managed to capture a #lightning shot on the iPhone. Then I came across a quote that sort of fits into this. Btw, this shot has #nofilter at all. Might just post just the pic without the quote. Hmm.
The best of #savour2013
Quinoa Risotto, Bacon with Fried Jerusalem Artichoke Skin and Parsley Sponge by Mirazur.
I love the flavours in this risotto. There are many things going on for this dish, but it comes together harmoniously. Yum.
The best of #savour2013
Free-range quail with mashed potatoes by L’Atelier de Joël Robuchon.
This is probably the best dish at this year’s savour. The quail is moist and tender. The potatoes? Creamy and thick. A definite must try in my opinion!
The best of #savour2013
“Rougie” Duck foie gras cooked in a torchon by L’Atelier de Joël Robuchon
Smooth, creamy and decadent. Tastes and feels a bit like pâté. But was it good? Yes it was.
The best of #savour2013
Slow Cooked 1824 Beef ‘Cottage Pie’, Hot Smoked Potato from Wild Honey, Arbutus.
This was a happy mistake. I wanted to try something else and I bought this wrongly. But I had absolutely no regrets. This ‘cottage pie’ is in apostrophes for a reason. The thick creamy foam you see is the potato. And there are 2 chunks of melt-in-your-mouth beef inside. This is almost like a stew, albeit a very very delicious one.
The best of #savour2013
Cold Angel Hair Pasta, Oscietra Caviar from Gunther’s.
This dish was available last year, but I didn’t understand the hype. This year, I decided to try it. All I can say is, wow. I’m glad I did. Beyond your usual caviar and truffle tastes, the deeper underlying flavours just come together nicely together. Beautiful.
The best of #savour2013
Hokkaido Scallop, Cod Brandade Verjus, Scallion
Although the scallop was a tad tiny, but it’s cooked perfectly, and it goes well with the sauces. Again, from OSIA.
