Tales from the underground, Foodists-style

I had the pleasure of eating at an underground restaurant a few weeks ago. The article is a mash-up of my and Kevin‘s writing, with Nancy‘s photography. Get the low-down here.

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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2 thoughts on “Tales from the underground, Foodists-style”

  1. It was delicious, but you have to pick the right folks to go with – that is, people who aren’t afraid of food, who don’t have allergies, and who buy good wine. I was lucky and went with a good group.

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