This was my first time cooking Tuna! And subsequently, I seem to have overcooked it; so instead of a nice rare interior, it was… not.
Anywho, put two tuna steaks, in the hottest pan you can muster; and cook for about a minute on each side.
We had rice and spinach to accompany. Aside from the not-rare-enoughness of the tuna, all was good.
This evening, Cyrus and myself wandered off to see Batman Begins at wonder movie theatre. It was good. It was almost certainly better than the alternatives (Starwars 3 or Hitch Hikers Guide to the Galaxy) (I had movie passes that expired next month. *Some* movie had to be seen). In the beginning, we had intended to snag takeout on the way home; but alas, while waiting for the movie to start I suggested that we go to One Red Dog. Alas the second, we reached Blair Street and went to The Last Supper Club instead.
And it was good.
And I will waffle about it tomorrow. I’m tired, now (:
Cyrus and myself have been eating our way through a pot of chili con carne. We used the Alton Brown pressure cooker chili recipe, sorta, as a general guide.
There were two principle differences: We didn’t make it in a pressure cooker; and we didn’t use chipotle peppers or adobo sauce (there are rumors that I may have forgotten to include tomato paste as well, except I don’t think it ended up being a principle difference).
Instead of the pressure cooker; we cooked the chili in my spanky le creuset casserole pot in a 170C oven for about 4 hours.
Instead of chipotles and adobo sauce, which we would have included if we had been able to find any, anwhere; we had two chilli peppers diced finely.
It’s definately something that we’re going to make again in future (:
Mmm. Delicious baked goods.
200g butter, creamed with 3/4 cup icing sugar; then add 1 cup cornflour, 1 cup ordinary flour and a 1/2 teaspoon of baking powder, and mix to combine.
When the flour is being mixed in, it seems to get a little bit clumpy, then it gets all grainy; but keep on mixing, because it’ll come back together again.
Roll into little balls, squish with a fork, and cook for 20 minutes at 180C. Once cool, smoosh two biscuits together with icing.
This is boeuf bourguignon, made using the recipe in the Les Halles cookbook; give or take. This is my second attempt at this, and both times it’s ended up with the liquid closer to brown than red. One of these days, I’ll figure out where I’m going wrong.