Delish and refreshing! Lemony fresh lemonade
A standby dish at my house: real sesame noodles.
Still one of my favourite kitchen tools: On buying a pepper mill
This post from February still gets quite a few hits from search engines. Something a little different from the regular things you do with kimchi and eggs.
Originally published March 18, 2008. I checked my folder, and I have almost 300 saved notes in there now. 
Happy Halloween!
So this isn’t a halloween post. Sorry.
Instead, this is a post to let you all know that I will be taking a short blogging break during November, including the Fun Friday posts. Why, you might ask? Well, I’ve decided that I’m going to take the time I usually use for the blog to work on NaNoWriMo instead.
But no fear, I am not leaving you Brûlée Blog-less. I will be posting flashbacks throughout the month, containing links to some of my favourite blog posts and to items that you may have missed. See you in December!
Oh sure, I could have gone the easy way and done a Halloween-themed Fun Friday. But I decided to give you all a break from the black and orange posts I’m sure you’re seeing everywhere and post about one of my favourite foods for the second week in a row – cheese.
During my first visit to the United States as an adult, I was in a New York YMCA cafeteria ordering breakfast. An omelette, to be precise. And they asked me what kind of cheese I wanted.
“Oh,” I said, “how about cheddar?”
“We ain’t got cheddar. American or swiss.”
Having not heard the term American before I shrugged and figured why the hell not. “American.”
Yeah it ends up that American cheese is what we call processed cheese up here in Canada. But that was okay, because I like that kind of cheese too, even if some people argue that it isn’t really cheese.
And I’m not alone. See, even people who work at Gourmet Magazine like the stuff: An Ode to American Cheese. (Quick, read it before their site disappears!)
(And because I know you’re dying to know — I was raised on Kraft Singles, but a few years ago switched to Black Diamond processed slices as they taste a little better to me and the Kraft ones have changed their texture from when I was a kid.)
Okay, maybe there was a little Halloween theme going on here. Orange cheese… orange pumpkins… close enough. Happy Halloween!
- McDonald’s closes in Iceland as currency collapse takes a bite out of Big Mac profits
- Anthony Bourdain is coming to Calgary! He’s giving a Kitchen Confidential lecture on Tuesday, Jan. 12, 2010 at the Epcor Centre’s Jack Singer Concert Hall. I was lucky enough to get a one-day pre-sale code via e-mail the night before, and rashly decided to buy two tickets without having anyone confirmed to go with me. Hooray for driving to Calgary in January on a giant sheet of ice (a.k.a. the highway)! Luckily I have a good friend who will come with me. Tickets go on sale November 2 at 10 a.m., and will cost $35 to $100. http://tickets.epcorcentre.org or call 403-294-9494 for tickets. They’re also having a VIP post-show reception that will feature cheese from Janice Beaton Fine Cheese and wine from Willow Park Wines & Spirits, and I’m sure will cost an arm and a leg. (Hey if a bunch of Edmonton people go, maybe we should rent a bus? lol)
- Liane Faulder blogged about the Backstairs Secret Vegan Cafe, a new local underground restaurant, and Sharon at Only Here for the Food linked to a Vue Weekly article. Am trying to get a group of friends to go, but getting them to pick a date is like herding cats.
- People who live close to food are slightly less likely to be obese.
- I remember how horrified I was years ago to find out that grocery stores placed sugary foods lower to the ground to attract little kids (at their eye level). So this doesn’t surprise me – Marketing of unhealthy cereals to kids ’staggering’: Yale study.
This dish is great served with rice. If you want a lot of sauce to soak up in the rice, leave the seeds on your tomatoes. If you want a dish that is not as watery, then you should deseed your tomatoes before cooking. Some recipes also add ketchup to boost the tomato-y flavour – if you do that then I recommend you reduce the amount of sugar you add to the dish.
Chinese style scrambled eggs and tomato
And why use white pepper instead of black? White peppercorns are fully matured peppercorns, while black peppercorns are green peppercorns that are dried until they become black. White pepper is usually used in Chinese and other Asian cooking. It has a slightly different flavour (more sharp) and cannot be seen once incorporated into food. You don’t usually see black flecks in Chinese food… unless the food is burnt. 
Use white pepper sparingly when adding it to food as it can be as hot as black pepper, although some people argue that it is milder or hotter than the black.
Chinese style scrambled eggs and tomato
Makes one shared entrée or 5-6 individual servings.
Ingredients
2 medium tomatoes or 3-4 “on the vine” tomatoes, roughly chopped
4-6 eggs (if you want you can use egg whites only, but I would recommend keeping at least one or two yolks for the flavour)
canola or sunflower oil
1 tsp sugar
salt to taste
white pepper to taste
Directions
Whisk your eggs and fry them in a non-stick pan or wok with the oil. Scramble your eggs until they are about 1/2 to 3/4 of the way cooked. Remove the eggs and place them on a plate to the side.
In your pan add all the chopped tomatoes to the pan, and stir-fry until soft.
Add all of the sugar, and salt and pepper to taste.
Add the eggs back into the pan and gently stir until the eggs and tomatoes are incorporated. The eggs should be in large chunks still. Cook for another minute or so until the eggs are done.
Sorry - Postsecret
And no, this isn’t one I sent in myself.
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