A blog about Food and Film
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.
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.
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.
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.
Weird but not very clear as to what it is trying to accomplish. This was a disappointing follow-up to Nightcrawler.
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.
Most of horror films are crap. This one is pretty good, it is well made and scary most of the time. Not sure it really makes sense or comes together well but this is a decent horror film.
