BlacKkKlansman (Spike Lee – 2018) A

I loved this movie, Spike Lee’s best in years. It is funny, tightly told, horrifying at times and tells a fascinating story that cannot be more relevant for our times as the closing scenes remind us. The actors do a great job and it also has a great music score. The story is about Ron Stallworth, the only black detective in Colorado Springs in 1970 something, who along with a Jewish detective join the KKK undercover! A crazy but true story.


Murder on the Orient Express (Kenneth Branagh – 2017) B-

This is one of those I am predisposed to liking, British AND Agatha Christie’s Poirot character. Then we have cool setting, snow, train and a story that I’ve always liked. So, I enjoyed it even if I think that Mr. Branagh is not the best embodiment of Poirot.

Unsane (Steven Soderbergh – 2018) C

Apparently he filmed it on an iPhone. No wonder it looked so crappy and everyone except for the Claire Foy seems to know that they are in a movie. It’s not a great entry by Soderbergh. A low budget movie filmed mostly on an iPhone can be excellent, example is Tangerine. This one is not.

Tag (Jeff Tomsic – 2018) C+

A group of friends have been playing a game of tag for 30 years. It’s based on a true story. It’s fun and the characters are all likable played by funny people. The most entertaining part is the running gag that becomes the main theme of the movie; everyone wants to tag Jerry (Jeremy Renner) who is about to get married.

Salmon, Cauliflower and Citronette


This is a rare post for me. I cooked this for dinner tonight. Typically it takes me weeks or even months before getting back to something I want to blog about. This dish was simple, delicious and looked great that I figured I’ll get off my lazy behind and post it here.

I picked up some lovely Alaskan Sockeye salmon and treated it to a salty brine for 15 minutes. This is my go-to method for treating most fish before cooking. A 10% salt solution seasons, firms up and rinses off any impurities on the fish. The fish went into Ziploc bags with olive oil ready to cook sous vide. I use these bags and the water displacement method to bag meats for sous vide a lot. It is simple and works very well removing almost all air from the bags. The fish cooks for about 20 minutes at 50 C then the skin gets seared till crispy.


For the cauliflower, I tossed it with olive oil and pepper and heated my oven to 400 F. I put the sliced cauliflower cut side down on a baking sheet and cooked on top of the baking steel for about 25 minutes while the salmon cooked in the water. I love the dark almost-burnt sides so I did not bother turning them over giving me a nice contrast.



The citronette is a cute name for a vinaigrette made with citrus juice instead of vinegar. So, this one is nothing more than lemon juice, olive oil, Dijon mustard and salt. I added a few minced celery leaves for flavor. To get some freshness and crunch, I very very thinly sliced celery and cauliflower stem. Not bad as far as knife skills go! I tossed those in the sauce and used them to garnish the fish.