New York goodies, day five

I was in New York for five days. This is what I ate on day five.

-Pickles from the Lower East Side Picklefest (no joke).
-A croissant from a random Italian cafe.
-A giant lox bagel with scottish smoked salmon from Russ & Daughters, a high-end shop(pe?) that sells caviar, smoked salmon, handmade cream cheese, and chocolates.
-Sandwich fixings from what is reportedly New York’s most famous deli/grocery store, Zabar’s. It was packed full of people, no matter what aisle I chose.
Matzo ball soup from Katz’s Deli. For some reason I was expecting several little matzo balls in soup, and not the giant softball-sized matzo ball that I was served. Katz’s Deli is where the, ahem, diner scene from When Harry Met Sally was filmed.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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