to add wine to a searing hot pan and let it flame...
if youre cooking at home.
so, i was searing a tuna steak last night, and when i added some wine at the end it flared up majorly. like, 3-foot flame major. with a dirty hood filter, thats a recipe for disaster. the hood caught fire, melting the blades of the fan. luckily i had an unopened bottle of seltzer handy, so i was able to put out the fire. kinda a hard place to reach, though, salt wouldnt have done the trick. turned off the fan first, though, ofc.
a least the tuna came out good. seared with salt/pepper, then finished with a semi-dry cabernet. nice.
what a week, though. first i try to cut off my thumb, then i try to burn down the house. my wife was less than pleased, and my daughter (4) was freaking out majorly as well. oh, well.
(btw, pic of my finger here -
http://i962.photobucket.com/albums/ae109/returnformer/finger_zps07b03565.jpg. a bit graphic, though. the cut goes straight across, that bump is blood welling up. the bleeding kept restarting every time i changed the bandages as they would get so soaked that they would stick to it. finally got that to stop now, though.)
i also made chilean sea bass on tuesday night. that came out awesome, and didnt necessitate the fire dept, either. i cooked it similar to my vegan scallops, with garlic, white wine and cilantro, only for the bass i also added lime juice and sriracha. damn good. im definitely making that again...