I don’t celebrate Passover. I don’t even know if “celebrate” is the right word here. It’s a Jewish holiday, isn’t it? And there aren’t any Jews in Singapore. From what I know, on Passover, the Jews don’t eat flour or gluten-filled food. A pretty wise choice considering the controversy on gluten nowadays. People have been saying vaguely that gluten is bad for the body, and some have even attributed my menstrual cramps to an intake of gluten. But flour can be found in more food than you imagine, such as breaded or fried stuff, and pastries. So one must really expend deliberate effort trying to avoid them, such as by eating gluten-free food (which are usually costlier, by the way).
So the writer of this article I read had a point when she said, why don’t we just eat stuff on Passover that never needed flour to begin with? Are there such kinds of food? Sure there are, you’d say. Rice, maybe, doesn’t have flour. Neither does steamed fish, or stir-fried vegetables. But here we come to the part that excites me tremendously. The article is talking about desserts.
Now I’m not a food person. I think that I’m not a foodie because the food I eat aren’t good enough to warrant any motivation to study or pursue it in great length. I dislike eating, because reality is so often distant from the ideal. Have you had the experience of looking at a photograph of a dish, then comparing it to the real thing and exclaiming at how disparate they look? The lighting is completely different, the cutlery do nothing to accentuate the food, and of course there are a lot less ingredients in the real thing. And yet, time and again, I never fail to be tricked, lured, back into these enticing food photographs, and find myself attracted and perhaps ready to be disappointed one more time.
And desserts. Desserts hold a special place in my heart, especially the sweet, colourful kind. This article presents a series of wonderful, gluten-free, chocolaty, nutty delights. We have lip-smacking chocolate caramel macarons, matzo toffee with candied ginger, and hazelnut citrus torte! I don’t know what torte is, but it looks like very sweet pie, like those country pies baked by old grandmothers. Candied ginger interests me. Would ginger ever taste good when candied, and what is this candying process anyway? Candied apples are those sugar-gel-covered apples, right? So these ginger slices are probably coated in hardened sugar, but once you bite down on them, won’t you still get the ginger tang?
Either way, I’m eager to see how they would taste without flour. Nah, scratch that, I’m eager to taste them anyway! You would be too, once you see them here! http://www.nytimes.com/2014/04/09/dining/closing-the-seder-with-something-new.html?ref=melissaclark&_r=0