(no subject)
THERE. Redirecting it to /blog was WAY more effort than it should have been. Anyway, it's all sorted out now, and I've even put up my first entry, woo! The plan is to have an entry every week, though the long-ish ones like the one that's there now will be a once a month thing, I imagine. Others will be stuff like a bunch of photos, probably from Instagram, Things I Learnt, something else short and easy but keeping it active.
Next will be a shiny new page for illustration and photography. Pictures yaaaaaay. Make some super impressive gallery thing.
IN OTHER NEWS because I've been on nothing but the damn blog for too long now: I bloody love barra. Homg. I've only ever had barramundi in restaurants before, where it's always been amaaaazing and not something I've thought I'd be able to replicate at home. Barramundi is a big Australian white-fleshed fish, pretty much tuna sized, I guess. In restaurants it's always got this awesome little crispy bit around the edge, similar in texture to the perfectly cooked crunchy outside of a chip. It's a delicate flesh, but you generally have to go to the market to get it. Last week my supermarket had it on special--$15 for 3 fillets, aww yeah--so I snapped them up and have been cooking them up over the last three nights.
Never cooked barra before, got it perfect every time. I've steamed it in a bag with lemon, thyme and a bit of olive oil and it was just perfectly delicate and flakey all the way through. Tonight I fried it and got the BEST crispy skin I've ever done, and even got the crunchy chip-like edging and it was just amazing. Pricey fish normally, if you can even get it without going out of your way, but damn. If it's ever on special again I'm buying them out of it. Sogood.
Think I'll go write now. It's so goddamn perfect outside. I wish I had more out there than a few wonky concrete pavers. SOON. ISH.
Next will be a shiny new page for illustration and photography. Pictures yaaaaaay. Make some super impressive gallery thing.
IN OTHER NEWS because I've been on nothing but the damn blog for too long now: I bloody love barra. Homg. I've only ever had barramundi in restaurants before, where it's always been amaaaazing and not something I've thought I'd be able to replicate at home. Barramundi is a big Australian white-fleshed fish, pretty much tuna sized, I guess. In restaurants it's always got this awesome little crispy bit around the edge, similar in texture to the perfectly cooked crunchy outside of a chip. It's a delicate flesh, but you generally have to go to the market to get it. Last week my supermarket had it on special--$15 for 3 fillets, aww yeah--so I snapped them up and have been cooking them up over the last three nights.
Never cooked barra before, got it perfect every time. I've steamed it in a bag with lemon, thyme and a bit of olive oil and it was just perfectly delicate and flakey all the way through. Tonight I fried it and got the BEST crispy skin I've ever done, and even got the crunchy chip-like edging and it was just amazing. Pricey fish normally, if you can even get it without going out of your way, but damn. If it's ever on special again I'm buying them out of it. Sogood.
Think I'll go write now. It's so goddamn perfect outside. I wish I had more out there than a few wonky concrete pavers. SOON. ISH.