Monday 14 May 2007
Sunday 13 May 2007
Tank Battling
Went tank battling, truly amazing! Watch the video!
Basically, you have 3 crew, a gunner, commander and driver. We took it in turns to do each and then went into battle. The footage is from the practice driving, for security reasons I couldn't film during the battle.
I can confirm that my team were victorious scoring 3 direct hits on the enemy compared to their 1. I was in command and aiming the 40mm paint ball canon.
God save the Queen!
Friday 11 May 2007
AutoStitch
The photos below have been stitched together using AutoStitch, a fantastic bit of software. Just select yourpictures and it does the rest, everything infact!
http://cs.ubc.ca/~mbrown/autostitch/autostitch.html
http://cs.ubc.ca/~mbrown/autostitch/autostitch.html
Thursday 10 May 2007
Chocolate Brownies
This is the receipe for my favourite chocolate brownies, taken from 'Confident Cooking, Brownies Fudges and Toppings'. ISBN 3-89508-990-7
Basic Brownies
Prep time: 20 mins + cooling
Total time 40mins Makes 24
150g butter
125g dark chocolate chopped
3 eggs
375g caster sugar
1 teaspoon vanilla essence
125g plain flour
30g cocoa powder
1. Preheat the oven to moderate 180 C/350 F/ gas 4. Brush a 20com square cake tin with oil or melted butter. Line the base with baking paper, extending over the 2 sides.
2. Melt the butter an the chocolate in a heatproof bowl, over a pan of simmering water, stirring occasionally. Remove from the heat and allow to cool slightly.
3. Use a wire whisk to beat the egges, sugar and vanilla together in a large bowl until well combined. Sift the flour and cocoa together. Whisk the chocolate mixture into the egg mixture and then stir in the sifted flour and coca; do not overbeat.
4. Pour into the perpared tin. Bake for 40 minutes, until slightly risen and just firm to the touch. leave to cook in the tin (it will sink back down to form a flat surface) then lift out and cut into squares when completely cold.
Basic Brownies
Prep time: 20 mins + cooling
Total time 40mins Makes 24
150g butter
125g dark chocolate chopped
3 eggs
375g caster sugar
1 teaspoon vanilla essence
125g plain flour
30g cocoa powder
1. Preheat the oven to moderate 180 C/350 F/ gas 4. Brush a 20com square cake tin with oil or melted butter. Line the base with baking paper, extending over the 2 sides.
2. Melt the butter an the chocolate in a heatproof bowl, over a pan of simmering water, stirring occasionally. Remove from the heat and allow to cool slightly.
3. Use a wire whisk to beat the egges, sugar and vanilla together in a large bowl until well combined. Sift the flour and cocoa together. Whisk the chocolate mixture into the egg mixture and then stir in the sifted flour and coca; do not overbeat.
4. Pour into the perpared tin. Bake for 40 minutes, until slightly risen and just firm to the touch. leave to cook in the tin (it will sink back down to form a flat surface) then lift out and cut into squares when completely cold.
Subscribe to:
Posts (Atom)