New York goodies, day one

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

Soupy pork dumplings from Shanghai Cafe in chinatown, just as good as you get in vancouver, and handmade to order.
-A calla lily cupcake from Cupcake Cafe, which I completely stumbled upon while wandering around, slightly lost. Rich, most chocolatey cake (slightly denser than I like, but that’s how the New York cupcake is) with a tasty vanilla buttercream. The calla lily on top was just gorgeous.
-A New York City street hot dog. Just to say that I did, but I was glad to get it out of the way.
Hot roasted almonds from a street cart, as per Miguelito’s suggestion. They cooled down a little too quickly, resulting in a caramelized nutty mess, but were delicious while warm. Three cheers for hot nuts!

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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