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flyinbutrsA few bullet points:
Plus, I had a few more really awesome concoctions in the kitchen last week:
First, my own take on Beef Wellington... Ok, so I earlier I had made some chili, and saw a good eats episode about "pocket pies", which are more or less homemade hot-pockets. So I made my own chili filled hot-pockets, which were awesome. I saved some of the dough from the pockets (which was basically a kneaded biscuit dough), and used that in the recipe:
Basically, I took three filet minion's, rolled them in a dry rub of salt, pepper, and cumin, and let them sit out for an hour or so at room temp. Then I seared them in a cast iron skillet. Took three thick slices of red onion, rolled them in olive oil, and seared them in the same pan. Then I took three little rounds of dough, rolled them out, and put a slice of onion, a generous amount of aged gouda, and a filet minion in each piece of dough... rolled them up, cut a few slits in the top, and then popped them in a 250 degree oven until the thermometer read 10 degrees below full temp. I then tried to raise the temperature in the oven to brown the dough, but it didn't work... next time, I'll pull them out of the oven at 20 degrees short of done, get the oven up to temp, then put them back in for the last 20 degrees. Since they didn't brown the right way, I turned to my trusty friend, the blow-torch. Worked like a charm... as usual.
It was delicious.
To go with the Beef Wellingbloom, I made Cornbread in a cast iron skillet with blue corn meal. It was good cornbread, and it was blue. Which brings me to yesterday when I made french toast out of pieces of the cornbread. It's going to take a little more time to perfect that one, but it's definitely an idea I like. Cornbread French Toast. What could be bad, right?
- My older brother is putting an offer in on a house around the corner from where I live, of which I will be the (paid) superintendent. (assuming the offer is accepted)
- My younger brother is hilarious these days. And I'm convinced he's going to be a film editor. He's damn good at it.
- Network issues are hard as fuck to track when you have nothing setup to monitor your network.
- Dell are a bunch of whores that sell cheap hardware, shoddy software, and whose idea of support is "reinstall, or replace the system".
- Hockey games are awesome (thanks Lesley!).
- My family is selling the house I grew up in. I'm still not entirely sure how I feel about it, but my preliminary reaction has been to not really care.
Plus, I had a few more really awesome concoctions in the kitchen last week:
First, my own take on Beef Wellington... Ok, so I earlier I had made some chili, and saw a good eats episode about "pocket pies", which are more or less homemade hot-pockets. So I made my own chili filled hot-pockets, which were awesome. I saved some of the dough from the pockets (which was basically a kneaded biscuit dough), and used that in the recipe:
Basically, I took three filet minion's, rolled them in a dry rub of salt, pepper, and cumin, and let them sit out for an hour or so at room temp. Then I seared them in a cast iron skillet. Took three thick slices of red onion, rolled them in olive oil, and seared them in the same pan. Then I took three little rounds of dough, rolled them out, and put a slice of onion, a generous amount of aged gouda, and a filet minion in each piece of dough... rolled them up, cut a few slits in the top, and then popped them in a 250 degree oven until the thermometer read 10 degrees below full temp. I then tried to raise the temperature in the oven to brown the dough, but it didn't work... next time, I'll pull them out of the oven at 20 degrees short of done, get the oven up to temp, then put them back in for the last 20 degrees. Since they didn't brown the right way, I turned to my trusty friend, the blow-torch. Worked like a charm... as usual.
It was delicious.
To go with the Beef Wellingbloom, I made Cornbread in a cast iron skillet with blue corn meal. It was good cornbread, and it was blue. Which brings me to yesterday when I made french toast out of pieces of the cornbread. It's going to take a little more time to perfect that one, but it's definitely an idea I like. Cornbread French Toast. What could be bad, right?
