I’m on a blogging frenzy today, didn’t really have the time to blog the whole of this week and i have to clear my brain of them.. Short chunky posts seems to be easier to read, and hence i decided not to do a long lengthy one that would probably be categorised under every single category avail here..

Went up to huixin’s lab today to sample fishballs for her project, dragged michelle tan n her fren (whom i still dunno her name) along.. FST lab really looks more like a kitchen than a lab, and with all the experiments on food going on inside, this is one lab where u can’t possibly stick signs saying “No eating in lab”. I can just imagine u making some new product, then have to get out of lab to eat it.. Anyway they have like fridges..ovens n stuff.. interesting..

Anyway the way they test is damn pro lah, u’re brought into this room where u sit in ur own partition, with a computer infront of u… n the food samples, today was to try 3 fish balls n decide which one of the 2nd n 3rd tastes closer to the 1st. Then b4 n after tasting each one, u’re supposed to eat a cracker n drink some water to clear ur tastebuds.

It’s sad in a way to see how technology has changed the way our foods are made? Everything becomes so scientific n precise, whatever taste/texture/colour/smell you want in ur fishball, or for that matter any food item, there’s a high chance that it could be created in ur FST lab. Cooking n food become so impersonal for the sake of uniformity and convenience in preparation, that the input of the person cooking it is no longer that impt? After watching too much 妙手厨师, i’m of the opinion that 70% of the taste of a dish comes from the chef, how much effort n feeling he puts into his cooking. A dish cooked while devoid of feelings would never taste as good. That’s y home cooked food rules, which i havn’t had for a VERY long time