Ingredients:
- Eggs
- Mushrooms
- Trout
- Pepper
- Random herbs
Method:
- Cut the trout and mushrooms into segments
- Oil the pan and pour the egg in after swirling them with a knife gently
- Gently fold over the edges of the omelette as it cooks and keep the fluids from spilling out
- Pepper the omelette then fold the whole omelette in half
- Start cooking the trout and mushrooms in the other half of the pan
- Turn the trout and cook further, finally serve the omelette and trout
- Let the mushrooms sizzle for another minute and serve with the rest
Swirl the eggs with a knife – do not beat them when making an omelette.
Chopped the trout and removed the bones.
Kept the mushrooms cooking for longer.
Nice!
Tadaa:
Next time I may try adding a dash of milk and some parmesan to the eggs for extra flavour. Overall it was quite a delicious breakfast 
Posted in Gastronomie
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Tagged cooking, recipe
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So iPhone update 2.2 has added Streetview to Google Maps. You actually need to specify a location first in order to be able to swap to Streetview. Which is done by clicking the red man next to the address, shown below:
The last one reminds me of the show ‘Fringe’:
The interface was quite responsive and fills the whole screen. It allows for zooming, vertical and horizontal panning. Swish!
Posted in Programming
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Tagged iphone
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After realising the newly updated Google Mobile iPhone app was failing to perform its voice recognition because of the university proxy I tested the system and found it to be quite accurate:
- “university of melbourne”
- “interactive system design”
However I also got the following response:
Damn you google!
Posted in Programming
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Tagged iphone
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Ingredients:
- Trout
- Mushrooms
- Bokchoi!
- Broccoli
- Onion
- Ginger
- Fish Sauce
- Oyster Sauce
- Lime Juice
- Pepper and herbs of your choice
So the above was mostly left-overs we had in the fridge but the trout I picked up from the market this morning.
Method over madness?
- Skin the trout ( technique: slight incision underneath the skin for 3cm, clench the skin and angle the knife at 30 degrees, pull out and slide under the fish with the skin against your cutting board – if the knife is sharp enough you’ll pick up momentum and cut the skin away easily. Forgive me if that was common knowledge )
- Dice the mushrooms, broccoli and onion
- Finely slice the ginger
- Olive oil and lime juice the pan, heat and add the trout
- Throw in the onion and ginger, add oyster and fish sauce,
- Add the bokchoi, mushroom and broccoli
- Keep dashing with fish sauce sauce, add pepper and herbs over the top
Notes:
- My broccoli was a few days old and quite stale, I microwaved it for a minute to soften.
- If you feel you’re close to overcooking the trout then try tucking the vegetables under it and keep the trout off the pan itself.
- Remember to flip the trout at some stage
Photos!?
Veg prep:
Trout prep:
Pan (out of the fire):
Product:
Reflection:
- So this was quite similar to my Salmon dish from yester-week. However, I included the ginger and broccoli this time and dropped the rice and nut components.
- Overall I preferred the way the mushrooms and trout itself turned out – I definitely kept the fish tender by tucking the vegetables under it near the end (see above notes).
- The Little Creatures pale ale went great with it
Posted in Gastronomie
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Tagged recipe
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Ingredients:
- Pork medallions
- Roma Tomatoes
- Salad
- Lime juice
- Cashews
- Oregano, Parmesan & Pepper
- Garlic cloves
- Pasta sauce
- Dijon Mustard
- Avocado
Crush the following into a mess.
- Lime juice
- Cashews
- Tomato
- Oregano
- Parmesan
Pour the following into the pan when cooking the pork.
- Lime juice
- Crushed Garlic
- Black pepper
- Oil
Remove all visible fat form the pork, chuck it into the pan.
Cooking the pork for 3 minutes on each side. Add the tomato mince and supplement with pasta sauce.
Cook for a further 5 minutes.
Serve along with salad and avocado and the following dressing:
- Vinegar
- Olive oil
- Pepper
- Lime Juice
- Dijon Mustard
Hazaa, early preparation.
Pork!
After adding the mushrooms… and getting the salad dressing ready!
Product!
