For a while, I considered dropping the “More Food Porn” kinda posts, because they didn’t seem to fit in with what the website is evolving into. But then I took a look at this picture and said “Y’know…food porn is exactly one of the things I would like to see on this site.”
The reason is simple – nothing captures a singular joy about a simple topic than a good picture. And when I see this picture, I see joy.
Granted, the joy comes from the memory of Tara taking me down to a small greasy spoon by where she works and treating me to breakfast. But the place she took me to, a little hole-in-the-wall called Loretta’s, represents a lot of what I enjoy about food. Done well, it doesn’t have to be fancy or full of pretense. It just has to be good…
…and, perhaps, run the risk of a major coronary event.
At the moment, my favorite food in the world is Dim Sum. This will undoubtedly change over time. But for now, I’m enjoying moments such as this.
Added because of the political piece.
I’d like to tell you where I took this picture, but I have simply forgotten. The curse of middle age has finally struck. I think it was a special at Elliot Bay Brewery, but my evidence supporting this is merely circumstantial.
I had a longer post in mind for today, but considering the recent news, and that everyone and their mother will be talking about that, let me simply offer up some eye candy.
The above is known as Barfi, an South-Asian confection. I had purchased this particular specimen last summer in London at a Indian Bakery found in the East End. At the time, I was thinking about how to include Indian confectionery into the candy book, but ultimately decided that to do so would expand the book’s scope far too much.
This is to take nothing away from the various Indian treats out there. It is simply that there are quite a lot of them. Barfi itself has dozens of versions, sub-versions, and iterations off of those versions. Each of these would be dependent upon region, resources, and tradition. Typically, condensed milk is involved, and some sort of sweetener, usually corn syrup or cane sugar syrup, and then nuts, or coconut (as pictured above) or any number of other ingredients that are added. And as I soon found out, many confections in South Asia have this characteristic. Once I recognized that entering into this aspect of confectionery history would be a tremendous endeavor, I backed out almost immediately. South-Central Asian confectionery deserves its own book.
All of this is my way of telling you that I have almost no knowledge of this aspect of culinary history. But it does make a damn fine photograph.
Oh, and the name? Wikipedia says ” The name is derived from the Persian word barf which means snow since barfi is similar to ice/snow in appearance.” Do with that information what you will.
Oh the red! The RED!
From an early dinner I had in Boston with Andrea and Dawn.
For the record? These aren’t that healthy for you either. But I would argue that they are still good for the soul.