Foodie Porn: Saveur 100
Every year, I look forward to The Saveur 100. It is a list of all great things gastronomic—from obscure kitchen tools to hole-in-the wall food courts in Thailand. What could be more fun to read on a rainy night? Well, how about a Reader’s Edition? This year, Saveur has decided to let the readers weigh in on the Top 100. And the result is eclectic, global and downright homey. If you simply love food, you are just like any of these readers and it’s super-fun to read what they have to say.
I especially love #27, which gives a shout-out to the much maligned, under-appreciated (at least by my husband and a certain beloved half-Indian man I know) cuisine of the Philippines. That’s right, crispy pata, baby. If you love yourself some pig, then you would love crispy pata. Meaty, piggy foreshanks braised until tender, then rubbed with fish sauce and deep fried until the skin becomes oh so crunchy. Crisp on the outside, tender, melting and succulent inside—perfectly paired with an acidic sauce of vinegar, garlic and soy sauce and washed down with a San Miguel.
Continuing on the pig theme, I will definitely be making #58 for a big group of friends soon.
Other highlights. #79 is a great tip on drying lemon zest for later use. #51 a cute story about how food inspires and a good looking, simple recipe for roasted radishes. #84 suggests a great sounding, inexpensive wine that I’ll be scoping out.
Like I said, worth a read if you think of food magazines as porn.
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