Haiyah, go bake and cook instead of gossip

Here is an excerpt from an article by Frank McAndrew, Professor of Psychology at Knox College, saying that, spreading negative gossip could benefit the gossiper but would you do it?  I wouldn't!

"I do not deny that gossip is usually perceived to be a negative thing by the person being gossiped about and that it can have destructive effects, but gossip can also have beneficial effects for groups and for individuals who gossip as well. First of all, the presence of social gossip serves as a deterrent, and it keeps people honest. Knowing that your reputation will suffer via gossip may force you to carry your share of the load in a work group and keep you from exploiting people with whom you come into contact. Also, sharing gossip is a sign of trust, and it helps to create social bonds between people and build cohesiveness within groups. You can also become more socially successful by tuning into the gossip network. You can learn the unwritten rules and customs of a group that you are new to and also gain valuable information about others than can be used to get ahead."

The article suggests a positive benefit to the group (and/or the gossiper) even if it is negative gossip. It seems a rational argument, but we know intuitively that the subject of the gossip is often negatively affected to some degree, not least of which is because gossip is often innacurate.  Furthermore, gossip, is likely to affect our own appraisal of the subject, driving us to wrong conclusions. A simpler way to say this is that we could be, and often are, dead wrong. Gossip, is notoriously innacurate, especially in the re-telling, which seems to be the sole purpose of gossip. If gossip is not passed along it dies. If it is not passed along, there IS no group. How often does that happen?  


There have been many occasions, where I found I had to struggle with deciphering between idle chit chat and gossip.  Nevertheless, there is a difference in my view. Idle chit chat is like talking about the weather or the headlines of the day. When the conversation turns to being about someone it often becomes gossip. Gossip can be mild, and not result in injury. It can even be favorable. So when my gut feeling tells me that a conversation has reach a stage where I feel uncomfortable, it is time to excuse myself. I certainly do not want to cross the fine line between chit chat and gossiping. My mum used to say "if you have a daughter, do not gossip about another person's daughter; if you have a son, do not gossip about another person's son". Her point was simply that one can just as easily become the victim of gossip as the source of gossip. In other words, "what goes around comes around".


When a conversation turns into gossip, we will know it immediately. The other day, I was at the salon for a haircut, and I overheard two women talking about one of their common friends. What they were saying was particularly damaging, and involved conjecture. I knew I should mind my own business, but I could not help wondering why they had nothing better to do. I thought of asking them if they would like to spend their time to learn how to make these almond crisps in today's recipe instead. Of course, I held my horses and did not do that. Otherwise, I may have been drawn into an argument and ended up with two tight slaps from those two old cackling hens! AIYOH!! LOL!


You are going to love these treats, especially as they are the easiest thing to make that I have found since I became attracted to cooking and baking. I call it a "no brainer" and I love, love, recipes like this!!  Warning: They are super delicious and VERY addictive. Once you start eating them it is nearly impossible to stop. They are far more compelling than the peanuts that Chinese restaurants bring to your table after seating. (We all know how fast we empty that bowl.)  I suppose that this is similar to the gossiping I witnessed in the salon. Those poor old aunties could not stop themselves. Gossip is like peanuts.... or worse...like almond crisps. However, the only victim involved will be your waistline so proceed with caution.

Note: The Quay Lo taste test was a resounding success, though I only gave him one small piece. He has since asked me to make another batch and said he wants that to be all his own. Reason being the I finished the first batch all by myself. LOL! 


Here are the two methods to make these wonderful crisps. Take your pick. I am lazy to do from scratch, so I used Bienetta mix.


I saw these almond flakes being sold in Tong Kee and a very small packet cost RM11.00. Now that I know how to make it myself, there is no way I will buy it. OOOO... SO expensive! I think with 600gms of Bienetta mix, I can make 10 small packets like those sold in Tong Kee. And if you are not lazy, do it from scratch, your cost will be even cheaper. 

Almond Crisps

Using Pre-mix

Get this magic mix called Bienetta. A packet of 600 gms cost RM25.00 (I think). I got mine from Pastry Pro. 

Ingredients:

150 gm Bienetta

200 gm almond flakes

Method:

Mix above items thoroughly and spread thin layer on the parchment paper and bake in a preheated oven at 170 degress C for 13 minutes of till it is golden brown.

From Scratch:

Ingredients:

3 egg whites

1/4 cup or 32gm (all purpose) flour

1/3 cup or 67m sugar

2 tbsp oil

1 1/2 cup or 128gm almond flakes

Preheat oven to 170 degrees Celcius (350 Fahrenheit). Spread the above mixture thinly across a silpat or parchment paper. 

Bake on mid shelf for 16 minutes. The sides usually turn brown first. Cover the sides with aluminium foil, close the oven door and turn off the heat. Just leave the almond cookie crisps in the oven. Alternatively, you can break off the brown edges or cover it with strips of aluminum paper (shiny side out) and put the rest back into the oven, turn off the oven heat, and leave the almond brittel in the oven.

The brittle should break easily. If not, it is not dry enough.


Tip: My Quay Lo came into the room one evening after the second batch had been made. He had crushed a couple pieces of the brittle and sprinkled it on a scoop of vanilla ice cream. Wow!

Tweet

Pin It