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Ben Laurie blathering

25 Apr 2010

Wikileaks: The Facts

Filed under: Anonymity,Civil Liberties — Ben @ 18:17

Apparently some reporters think it’s useful to make stupid claims about Wikileaks. I won’t bother to link, but just in case you mistook them for journalism: for the record, I am a member of Wikileaks’ advisory board and I am honoured to be. I don’t think Julian Assange is crazy, I think he’s a very talented guy. Yeah, he’s a little unusual, but that just adds to the fun. It is true, however, that I don’t know anything about how Wikileaks operates in detail and it is also true that I think that’s a good idea.

If you don’t know what I’m talking about, I hear there’s a search engine that might help. Or you could do something useful with your time.

9 Apr 2010

Stir-fried Trout and Almond

Filed under: Recipes — Ben @ 11:15

My son complained that he didn’t like fish and to compensate he demanded we stir-fry it. Here’s what I invented…

Trout fillets, with skin (I think we used river trout)
Ginger
Spring onions
Dark soy
Sugar
Cornflour
Almonds

Cut the trout fillets into strips about 1/2″ wide. Marinade in dark soy, finely chopped ginger and spring onions and a little sugar. While it is marinading stir-fry the almonds (a little oil and a very low heat works best, don’t pause or they burn and burnt nut is very bitter). Remove the almonds, add some cornflour to the marinade, then get a little oil smoking hot. Cook the strips of trout, salvaged one at a time from the marinade, for a couple of minutes a side. Do them in batches so they crisp up nicely (especially the skin side). Once they’re all done, quickly stir fry them with the almonds and a little more soy. I resisted the temptation to throw the extra marinade into the dish at this point. Turn off the heat, mix in yet more finely chopped spring onion and a little sesame oil. As usual, no quantities, but I recommend a _lot_ of spring onions, use about half in the marinade and half at the end (I used 10 spring onions for 6 trout fillets).

Serve with rice, of course, and a vegetable (I did leeks).

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