Chinese New Year’s Eve

It’s Chinese New Year’s Eve, and it’s one of the busiest nights of the year for Chinese restaurants. I remember one year when my family made a reservation at a new restaurant in Richmond. Well, when we arrived the place was a gong show, and they had our reservation in their book, but no available tables. Any other night, we could have walked next door and had a decent meal. But just try to get a table in Richmond, on New Year’s Eve, without a reservation. Good luck.

Now we stick to places that actually honour reservations (most places, really) or eat with another family. This year it’s the latter, and I’m looking forward to a night of tasty – and symbolic – food.

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.

Categories 2009, HomemadeTags, 2 Comments

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