Hiatus

I've run out of steam.  No crises, just tired.  Posts may happen sporadically (or not) between now and the new year.  I'll plan to start back up more regularly again first Monday of 2013.

Dog Paws

This morning I learned that if a dog breaks a bone in their paw, even one of the minor ones, they will typically refuse to put any weight on it.  Contrariwise, if a dog is limping but using the foot, then it's almost certainly not a break, just a sprain or similar.

This is useful diagnostic medical information, and the source of at least a little relief, if not great joy.

Peter Gunn

Tonight I learned that the Peter Gunn theme was written by Henry Mancini (known for a great many award-winning works, such as "Moon River" and the Pink Panther theme).

Also, I learned that it's really hard to arrange that sort of music for an orchestra without it sounding really square.  Like, really square.

Fish Monday - Fish cakes

I've done a post before about fish cakes.  But that was a recipe.  Last night, I found myself staring at the hunk of cod I'd bought from the store and thinking, "I don't want to just broil it like usual.  That's boring.  But on the other hand, I didn't buy or prepare any of the ingredients that I would have needed for an actual planned dish."

So, time to take a chance.  Tear some sandwich bread into chunks, and run through the food processor with some cilantro.  Hack up the cod fillet into chunks.  Run that through the processor, and add bread crumbs until the consistency looks plausible.  Add some squirts of Worcestershire sauce and mustard, and a beaten egg.  Fry some chopped onion and throw that in too.  Add less salt than it needed (this is a perennial problem-- I'm always underseasoning things).  Form into patties, and coat with panko.  Fry in olive oil over medium heat.  Start talking like Gordon Ramsay.  Serve over fresh spinach so that the heat from the cakes wilts it just a bit.  Add a schmear of mayo and a squirt of lemon.

Then add more salt and pepper since I forgot it earlier.  Sigh.

Other than that, though, it was pretty good.  Still more involved than just broiling, and definitely a bit less healthy (only pan frying in olive oil, but still), but tasty.  I think I can add this one to the "doesn't need a recipe" pile.

Seriously Funny

I have to admit, the more I see of him, the less I understand what all the fuss was about Charlie Chaplin.  Ok, the Eating of the Shoe was amusing, and the Dance of the Dinner Rolls was charming.  But, somewhere, somehow, it just doesn't grab me.

On the other had, Buster Keaton is freaking hysterical.  If you have access to Hulu, go look up Buster Keaton's Short Films.  Something about his casual acceptance and nonchalance in the face of ever-increasing bizzareness is very appealing, and even some of the gags that are blatantly obvious will still startle an outright laugh out of me.  And some of those stunts are amazing.  Things that would be done with CGI these days were done by him (and the others) with props and really good timing.  Funny and impressive.  Go watch.

FDA guidelines regarding food labeling

It should come as no surprise that the Food and Drug Administration saves all of the good stuff for itself has very strict guidelines regarding the listing of ingredients on packages.  Manufacturers can't really get away with leaving things off, or even leaving things mysterious.  On the other hand, the government does have a certain amount of respect for food manufacturers that pay them lots of money want to protect the recipes that they've spent so much time and effort developing, so they do allow certain "catchall" categories, such as "flavoring" or "spice."

But, naturally, you can't just throw in any old thing and call it a spice.  You need to check the list first.  http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074468.htm. Now, it should be noted that this list does not constitute "official" definitions.  These are instead only "advisory standards," and are only intended to "provide guidance concerning acceptable names for use in labeling spices and foods in which they are used."  So maybe you can throw in any old thing.

Some examples:  Number 1:  "SPICES - General Definition - Aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition. They are true to name and from them no portion of any volatile oil or other flavoring principle has been removed."  Anything that meets these criteria can be called "spices" on the ingredients list.  But if you want to be more specific (in order to promote yourself as being more wholesome or whatever), you could for example include "13. CUMIN SEED - The dried seed of Cuminum cyminum L. The yellowish-brown seeds have a strong, distinctive aromatic odor and a warm, aromatic taste. The quality attributes are measured by the volatile oil, total and acid insoluble ash, and moisture," or "35. TARRAGON - The dried leaves and flowering tops of Artemisia dracunculus L. It has a pleasant, anise-like odor and taste."

There are two additional notes on the page-- "1. Poppy seeds, sesame seeds, dried or dehydrated onions and garlic are not considered to be spices. When used as an ingredient in foods they should be declared on the label by common or usual names."  Like George, or Billy.  Nothing weird, like Zoltan.  And  "2. Paprika, tumeric and saffron are color as well as spices. When used as ingredients in foods they shall be designated as "spice and coloring," unless each is designated by its specific name, in accordance with 21 CFR 101.22(a)(2)."

So watch it!