Crème brûlée

Crème brûlée also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.

The earliest known reference to crème brûlée as it is known today appears in François Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeoischanged the name of the same recipe from "crème brûlée" to "crème anglaise". In the early eighteenth century, the dessert was called "burnt cream" in English.

Zesting an Orange

Orange zest is the upper layer of the orange's peel. It consists of the fruit's oils, and gives flavor to various dishes. There are quite a few kitchen utensils you can use to zest an orange, include a grater, vegetable peeler, knife or microplane.

Below are the tips to make fresh orange zest.

• The smaller and more finely grated the zest, the more the orange taste will penetrate into your recipes. 
• Wash the orange carefully before zesting. Employ soap and water to take away pesticides, waxes and dyes. 
• Zesting with a grater will offer you a zest that is a little coarser than a microplane. 
• If sealed in a plastic bag, orange zest can be keep in the freezer for up to six months. 
• Using a microplane will give you a very fine zest. 
• Using a vegetable peeler or knife will leave you with bigger strips of zest. You can make use of this type of zest in drinks. You may also chop it to get a finer zest. 

Zesting an orange

Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor ("zest") to foods.

In terms of fruit anatomy, zest is obtained from the flavedo (exocarp). 

The flavedo and white pith (albedo) of a citrus fruit together makes up its peel. The amounts of both flavedo and pith are variable among citrus fruits, and may be adjusted by the manner in which they are prepared. Citrus peel may be used fresh, dried, candied, or pickled in salt.

Zest (ingredient)

Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor ("zest") to foods.

In terms of fruit anatomy, zest is obtained from the flavedo (exocarp). The flavedo and white pith (albedo) of a citrus fruit together makes up its peel. The amounts of both flavedo and pith are variable among citrus fruits, and may be adjusted by the manner in which they are prepared. Citrus peel may be used fresh, dried, candied, or pickled in salt.

Crème brûlée

Crème brûlée ( /ˌkrɛm bruːˈleɪ/; French pronunciation: [kʁɛm bʁyle]), also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold.

The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, green tea, pistachio, coconut, or other fruit.

Zest (ingredient)

Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor ("zest") to foods.

In terms of fruit anatomy, zest is obtained from the flavedo (exocarp). The flavedo and white pith (albedo) of a citrus fruit together makes up its peel. The amounts of both flavedo and pith are variable among citrus fruits, and may be adjusted by the manner in which they are prepared. Citrus peel may be used fresh, dried, candied, or pickled in salt.

A Little Less Brûlée, Please?

A blog. What does that encompass? Thus far I have used mine for recipes, photos, humourous-ness, etc.

I know another common use is as a kind of e-diary or journal, in other words a place where people decide to let out whatever's on their mind or heart. Hmm...

Tonight the clocks go ahead, and the hour of 12 a.m. on this 13th of March did not exist. Well, at least not in measurement's sense. Yet I sit here at 3 a.m. wishing I had not lost that hour and wishing I could have a decent night's sleep once in a while. The late nights and early rises, despite the gross quantities of caffeine consumption, still leaves me haggard towards a day's end, and I get tired, and sleep doesn't come, not without a lack of trying.

Thusly, I am here at 3 a.m. typing my thoughts into a window on a computer screen.

"I see the moon and the moon sees me." I see the world, but does the world see me? A blip in humanity? No, of course not, as less than 1% of us (humans), maybe even 0.001%, are ever remembered for any length of time post-death. Knowing that, and knowing that since I'm probably not in that 0.001% (nor do I want to be as I don't care for fame or acknowledge, but that's a tirade/explanation for another day) I'll strive for happiness.

Happiness...

As I rack up considerable debt and watch my life clock tick away, I wonder what would make me a little happier. Currently: I am at a university, I am student of the maths and sciences, a student who was trying to force himself to be happy within those fields (basically because they pay off in the end *ca-ching*). But I had the realization that, my life will not be happy doing that sort of thing, and my interests within the sciences were just that: interests, not things I was passionate about. Thusly my goal is, right now, to finish university, and do something that I truly love and enjoy doing: cooking, i.e. the culinary arts, and in the very near future, I intend to apply to the Culinary Institute of Canada, for 2012, and work for the interim, and hope for acceptance.

So, blogosphere, good night and good morning.