Teriyaki Flounder

Fillets of skinless flounder, a white meat, brown in some areas from the teriyaki sauce, overlaid with black flecks of pepper. Crowning the fish is a pile of golden-brown onion slices. Bright green cilantro garnish nestles up against the fish on the right. A fork lies in wait in the background.
The first time I cooked flounder, it was alongside salmon, which I already knew I liked. I was struck by how unpleasantly fishy it was and delayed cooking the rest of what I had. Now, however, I’ve found a preparation of flounder that I like. The fillets are placed in a baking pan, lined with foil, atop one half of a sliced onion in a thin pool (about the height of the onions) of teriyaki sauce. These are sprinkled with garlic salt and pepper, then another layer of foil is placed over the top. The fish cooks at 350-400 degrees Fahrenheit for about 40 minutes, then it’s ready to serve, topped with the sliced onions.

The fish had good flavor with a bit of spice and the fishy taste from before was virtually gone. It may be possible to cook for a shorter period of time, but I err on the side of caution for fear of food-borne illness.

Transparent (TV series) review

I watched all three seasons of Transparent, the Amazon original TV series starring Jeffrey Tambor. Overall, I’d say it wasn’t worth watching. My main criticism is that the narrative was unfocused: the main story of Maura’s transition, and how that transition affects her relationship to her kids and to herself, was too often sidetracked by various characters’ outbursts of righteous indignation or side-stories involving the Pfefferman brood callously screwing with other people’s emotions.

Still from "The Open Road" episode with Shea and Joshie in the park. Shea does not look pleased. Josh is being a dick.
Or both!

Production quality, acting, and music were all good, but the meandering way the story was told just annoyed me.

Raw garlic

Garlic Cloves, peeled I decided to try eating raw garlic after reading about some of the health benefits associated with its consumption. Planning to eat three cloves, I peeled the outer skin off of them, removed them, smushed the first with a spoon, popped it in, and got to chewing. It was miserable. The second one was worse. A third is not even possible right now.

Tomorrow, the whole scene will play out again, hopefully with fewer tears. Today, I’ll just see how long this aftertaste lasts.