Satays, or skewers of seasoned meat or fish, are Indonesian in origin but have been adopted by the cuisines of many nations and there countless varieties and permutations in the flavorings and modes of service. Traditionally, these are grilled treats, being an especially popular ‘street food’, but if grilling is not an option you can do a passably decent job in your frying pan at home… Read more
It’s Christmas Eve and, incredibly for Iqaluit in December, the temperature has risen to a balmy minus 5 degrees. Naturally, that sort of increase above our normally frigid clear weather means snow and, for the first time in the entire season, I have finally found the Christmas Spirit.
Honestly, with my wife being some 2000 miles away, and having been working at a grueling pace doing Bail Court this past week, it has been difficult to get in to the holiday mood. I’ve tried the usual things… Xmas movies and the like… but it wasn’t until the snow started to fall late this afternoon that it really felt like Christmas. It’s not blizzard conditions outside exactly, but we are getting that thick, swirling sort of snowfall that makes it feel all cozy inside. It’s supposed to be the same tomorrow and the day after…
Merry Christmas everyone…
Well … yesterday was a milestone of sorts. I finally had my 500,000th page view!
I knew it was coming and I really wanted to see my stat page as the hit came in but, sadly, I woke up yesterday morning to discover I had missed it by 17 views already… Ah well.
I hope the next 500,000 hits don’t take another 4 years…
This dish was inspired by a cucumber salad I had in a Japanese restaurant not long ago. I haven’t tried to reproduce the exact dish (it was quite a spicy affair), but I did borrow the idea of using very thick slices rather than the much thinner ones you commonly see in Japanese cucumber appetizers… Read more
For many years, I worked at the Regional Hospital in Fredericton, New Brunswick, and, despite the general reputation of awfulness for hospital food, the meals served at the staff cafeteria there were mostly pretty good. One item they did from time to time was a pan-fried flank steak that was cooked with, if not also marinated in, lemon juice. It was served under the rather spurious name ‘London Broil’ but was always nicely tender and delicious.
For those unfamiliar, a London Broil refers not to a particular cut of steak, although this mistake is often made, but rather to the fact that the cut, usually a tougher one like flank steak or top-round, is first marinated and then served in slices after grilling or broiling. The version served at the hospital in Fredericton failed to meet these criteria in a couple of ways… it was pan-fried and served in one piece… but it was definitely a flank steak, which is very fibrous and can often be very tough if not carefully prepared. Today, I am going to try and reproduce the general effect of the dish I enjoyed all those years ago… Read more