Top five food moments: #3

Five.

Four.

Three.

Food is usually best when it’s shared. After all, great company, wine and conversation have the ability to elevate even the most mediocre of meals to something that’s really great. And if you’re fortunate enough to have a pretty good, excellent, or amazing meal to start with, then the overall experience can be utterly amazing.

I love mixing food and conversation, but one of the best compliments I’ve received is utter silence. When the food is so good that you need to devote all your attention to it, then I know that I’ve done what I hoped to do.

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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