Flesh Eating Festival

With Pouria in town, it was time for another one our classic dinner nights again. It's sort of a ritual, eventhough we've only done it 3 times so far (2.5, some might argue). Also since I have limited resources in the kitchen, it's usually a small gathering, with only us three (Pouria, the muser, and myself) and possibly one or two other friends.

It's a three course dinner. It starts with oysters, shucked flawlessly by Iron Chef Pouria with or without an actual shucker. Then comes the fried calf liver, lots of it, with its substantial nostalgic powers (barbequed liver is popular in Iran). Finally, the night culminates in exquisite steak, quick fried AND roasted, with Pouria's signature sauce. Of course we are all observers, sitting passively and letting Pouria cook his stuff in silent elegance.

Also, it is usually difficult to take any photographs worthy of the greatness of the food itself, since once the food is on the table, few would be patient enough to leave it untouched and let me capture it. Thus I simply do what I call 'capturing the moment', which basically means setting the camera on auto, flash on, point, shoot.

In any case, I just wanted to write about it, so there it was. Our good friend and chef is leaving town again, but the good thing about him is that you always know soon he'll be patting on your back when you think he's in Djibouti or something.