Flashy Chef
2003 Reader Submission
Pending Acceptance
For Christmas 2001, I decided to quadruple a recipte for pepper-encrusted filet mignon. One of the ingredients is brandy, a substance I'd not cooked with before. The normal recipe calls for four filets and a cup of brandy, and fits in a normal 10 inch skillet. Quadrupled, the only thing it would fit in was a large roasting pan set over two large gass burners.
Needless to say, when four cups of brandy are poured into a roasting pan hot enough to sear filet, the resulting vapors creep over the sides of the pan in a hurry. When these vapor ignite (this is a QUART of brandy, mind you), the resulting fireball can, and will, remove eyebrows, nose hair and some of the finish from my brand new kitchen cabinets.
Turkey for Christmas, from now on. Submitted on 12/11/2002
Submitted by:
Robert McClain
Reference:
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