Objectivity & Opinions 

Over a gifted night of wine & cheese in the solace of my own dominion, I read this phrase that stuck with me till date. 

‘Opinions are like arseholes, Everyone has one’

Without too much of a pun on the word, in my ‘opinion‘ everyone is entitled to their own as long as they don’t subject it on the likes of others around them- at times forcefully imposing their point of view leading to culling objectivity in the process. 

A beautiful piece written by a talented fellow blogger for OHeraldo in Goa- Fernando Monte da Silva and I share a few thoughts on the subject. 

My excerpts as follows:

“In the field of throwing open ones ideas up in the air objectively speaking of course- is the false assumption of acceptability from multiple thoughts alike. Basing that assumption the objectivity of food is that of Russian roulette from multiple factors ranging from the chef having a lovers tiff to the improbability of sourcing the right ingredients thus leading to lack of continuity and monotony to produce the same fare time and again matching to expected objectified standards by patrons. 

As a writer it’s imperative to understand the perception of the chef to allow a deconstruction of his food through a presentation and taste storyline for acceptance and approval from the concerned recipient. Many a times, this is lost in translation thus leading to objectivity been thrown out the window without caution. Influencers and foodies alike play a integral part in this constructed ‘storyline’ and it needs to be cajoled with utmost love and care. Failure to do so would lead to quite the catastrophe. 

Let’s  break it down with an example. Not a particular fan of aubergine- does that make the ratatouille carefully crafted unpalatable to describe and eat to my readers? Objectifying the process and the closeness to home is something everyone looks forward too in a meal given Nuevo cuisine and international fare.

 Objectivity of a writer is paramount as their recommendations form the quantitative basis of food making its way to multiple palates for them to make a decision accordingly.”

“Monetization for the art of writing and blogging is a trend that has long been in parlance just as paid media is these days. 

My opinion on that is just cause it’s monetized, a seasoned writer should not be influenced by the same. There are two independent parallels. Cash for goods and services in this case words. 

Writing is an art form indeed and a mature writer should not allow the cost of words dictate the truth behind them. Are we saying that if it weren’t paid it would be truthful? There are two sides to that story. 

There are many incognito writers I am aware off who go unannounced and craft beautifully written articles, however died out naturally in coverage due to ‘life’ happening to them in the interim. Eating out is a serious business these days and let’s not forget extremely expensive. 

Having said that the cycle of ad space vs articles is something people are banking on these days. Also there should ideally be no demarcation between traditional media and website blogs. A few known blogs have coverage close to rival of many regional papers and hence capitalize on the same much like how newspapers and magazines run. 

More eyeballs. Having said this in the matter of objectivity it’s a sharp sword. Once bitten indeed if a writer is not true to his word it shows through the readership of fans knowing that monetization ruined the piece written was not objective enough. 

All it takes are a few bad reviews and voila, one loses credibility in the eyes of all.”

Thank you for a wonderfully crafted piece.  

Welcome to the Blog Party 

Woke up this morning to a lovely piece written about one of my communities- the bloggers and content generators in the OHeraldo newspaper in Goa. Aptly put and described with a holistic view on media and where it’s heading. 

A BIG shoutout and thanks to my fellow blogger and writer Fernando Monte da Silva for this piece. 

Stop reading, start blogging. Our tribe calls out to YOU


Margaritas for U -two? 

I’m philosophical and currently donning my Sherlock Holmes hat. (Yes I have one of those.) So here’s a tale for you. A commonly accepted origin story of the birth of Margarita (not from Aldona- I refer to the drink here) is its invention in 1941, at Hussong’s Cantina in Ensenada, Mexico, by a bartender Don Carlos Orozco. It all started one dusty tumbleweed afternoon, Margarita Henkel, the daughter of the then German ambassador visited the cantina and Don Carlos who had been experimenting with drinks offered her one. (Smooth operator indeed.)

The cocktail consisted of equal parts of tequila, Mexican orange liqueur called Controy (aka Naranja in the USofA), and lime, shaken and served over ice in a salt-rimmed glass. As she was the first to try the drink, Don Carlos decided to name it after her and the “Margarita” was born. 

Over the years this cocktail has morphed since inception and construct, consisting of tequila, triple sec (such as Cointreau) and lime or lemon juice, often served with salt on the rim of the glass. There are multiple ways of having it -served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). (Ice ice baby)

 The gentle and highly sprited folk at Fishermans Wharf (Margarita Lounge) thought of adding their own blend to this classic on a hot day in Goa sans the tumbleweed. Deciding to play scientist and infuse a melon and pomegranate twist of heady delight this was one offering for the books. The fresh tinge of sweet melon aching to be tasted over the dominant twist of lime makes for a oral sensational delight just the bitter sweet way lovers fight. The kiss and make up tale could evidently follow by the aftertaste of the pomegranate blend which accompanies the poppers ordered as sides. 

Mind your palate for the extremity of a potential brain freeze with the margarita not to mention the pit hell molten cheese oozing out of poppers that could burn your lips. It’s hard but do give it a try. 

And if your in the mood to play some drinking games try this with a companion. It’s efficiently classified and detrimental to your sanity and state of mind. I learnt it the hard way in Mexico. Must be done in chorus between buddies.

Arriba, Abajo, al centro y pa’dentro” 

Simply translated as “put your glass up, glass down, glass in the middle, chug” 

Salud to your health Amigos. 

Pic courtesy: Nolan Mascarenhas Photography