Archive for March, 2008

Saranac Caramel Porter: The Worst Beer Ever.

28 March, 2008

Rant on:

The title says it all. And while the claim “Saranac Caramel Porter is the worst beer ever” is my opinion, I will also say that I have never found anyone who likes it. In fact, everyone I know who has bought it wishes that they never had.

Sorry, Saranac. I do enjoy your pale ale and IPA.

Rant off.


Seared tuna, 3-15-08.

16 March, 2008

Is this a rant?

No photos. Just a catalog of ingredients.

Tuna, fresh, marinated with….

2 cloves crushed garlic;
grated fresh ginger (similar mass to 2-cloves of garlic);
tamari sauce (or substitute soy);
mirin wine (or substitute sake or rice wine vinegar + sugar);
ground pepper;
olive oil.

leftover marinade, garlic removed;
splash more of mirin to degalze pan;
pad of butter (east meets west–try combining oyster sauce and butter sometime!).

Accompaniment: Spinach salad.

I winged the marinade ratios, but I was shooting for 1 part tamari to 2 parts mirin, then added olive oil at about 1/2 the volume of tamari. You really can’t mess this up.

Cook 1 minute per side max (I’ve gone as short as 30 seconds per side in a screaming hot cast iron skillet). You want a good sear (not a severe char) on the outside of the fish; and, of course, you want the inside raw, which is usually euphemized in the restaurant industry as “rare.” Fact is, it is raw, and only as warm inside as the ambient temp where the fish was stored prior to cooking, and that is awesome. Just let your fish warm up to room temp before you cook it. For the sauce, deglaze the pan and add the strained marinad. Bring to desired consistancy by adding more mirin (or even water).

3-26-08: Curious about a wasabi pea version of tuna served with a dipping sauce? Click here.

Burgers, 3-14-08

16 March, 2008

Burgers–rare to medium rare. Hand ground top sirloin, no seasoning save salt and pepper while cooking, about 3 burgers per pound. Ridged grill pan, screaming heat, 3 minutes per side, 5 to 8 minute covered rest. Great. Make sure meat reaches room temperature after grinding.

Other burgers:
1) 4 minutes per side in flat grill pan (turned out medium). Not that good.
2) two minutes per side in ridged pan, 8 minute rest, 2 to 3 minutes back on heat. Really good. Maybe even the way to go. Nice cross hatched grill marks.

TimmyB says more fat needed. I argue that fat will not melt with rare burgers, and that nobody likes cold fat. Next time: chuck vs. top round, or perhaps top round + added fat vs. my leaner pure top round burgers.

Requiescat in pace (lol): Dead digicam (and sustained blog hiatus).

16 March, 2008

Not that anyone cares, but…

My 3 megapixel digicam died. That was before my hiatus, thus no photos for a long while now. I’m working on changing that. Even I find my blog boring without photos.

Requiescat in Pace: Mark Leonida.

1 March, 2008

Mark Leonida, Associate Director of UVA Intramural-Recreational Sports…

…died today.

Condolences to his family.