fish rissoles

Though we could have accomplished this delicious kitchen experiment without the aid of our new many-headed hydra of a food processor (ein Kuchenmaschine), I don't know that we would have attempted it otherwise—plus it was a good initial test workout for a lot of the machine's capabilities.

To make four good sized fish patties, one will need:

• 200 g of Salmon fillet (fresh or frozen)
• 200 g of Sea Bass (fresh or frozen)
• 4 – 6 small Spring Onions
• 1 egg
• 1 pinch, to taste, of Chili Powder
• 6 tablespoons of of fine breadcrumbs
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 bunch of fresh parsley
• 1 cup of milk
• 1 cup of sour cream
• 1 bunch of fresh dill
• 2 tablespoons of margarine to fry the patties
• Some flour to coat the patties

In preparation, depending whether one uses fresh or frozen fish—as they tend to chop-up better in the food processor when slightly frosty, either freeze fresh fish for about an hour or allow frozen fish to thaw out for a couple hours. Dice the fish into smallish cubes, slice roughly the parsley and combine with the seasonings, breadcrumbs and the egg into the food processor and mix thoroughly. 

Get a frying pan ready with the margarine in the meantime and warm to medium heat. Form the mixture into four patties and roll in flour. Fry the patties in the pan for about two to three minutes on each side. The outside will be a little crisp and the patties will have the look and consistency of crab-cakes.

The sauce is optional but makes a good compliment. Immediately after the fish patties are finished, pour the cup of milk and cup of sour cream into the hot pan and add finely chopped dill. Stir with a spatula for about a minute and serve with the serve with the fish.

Enjoy with a side dish of potato dumplings or potato salad and a fine adult beverage.

sugar and spice

It seems that the European Union sometimes goes after the low-hanging fruit and tries to regulate to death the weak and the vulnerable—for example the recent assault against traditional Danish baked goods and strictures on how much cinnamon is safe for consumption, especially when strewn atop the vehicle of the sweet roll.

Despite customs and recipes that have gone on for centuries, authorities are focusing their attention on the naturally-occurring toxin called coumarin, present in trace amounts in cinnamon but also responsible for the smell of freshly-mowed grass and botanists believe it is a deterrent against grazers. Some concessions are allowed for holiday treats and other products like May wine that is distilled with woodruff (Waldmeister, another poison-laden culprit that's usually replaced with artificial colours and flavours) and there's some evidence from practioners of homeopathy for coumarin's benefits, but EU officials are concerned that the spice could contribute to liver dysfunction, if bakers were left to the own devices.

psalm qualms

The Swiss Society for the Public Good is sponsoring a contest with an honourarium to replace the old national anthem with a new work more reflective of the modern, independent confederation and Swiss character. Traditionalists are understandably upset since the reform is perceived as change for change's sake and the old anthem (German: Hymne) is a beautifully composed piece but more fitting for a psalm, as it was originally meant to be, and not something stirring or uniting like Rule Britannia or La Marseillaise, which no one would think of changing one jot or tittle even though lyrics nowadays are a little over the top.

Far from some tuneless drone or directionless march that other countries employ, the psalm was written in the mid 19th century and adopted to replace words set to the tune of God Save the Queen, popular all across Europe and erstwhile at the time. Proponents of change, on the other hand, vehemently claim that no one really knows the words to the song and described as a cross between a sermon and a weather forecast, only codified as an anthem officially in 1981, no one has a real cultural investment in the piece. The contest's sponsors will not pick a winner unilaterally, however, but bring the matter to a national referendum in the summer.

terra incognito

Gizmodo (via the Presurfer) features a gallery of historic maps of the Americas made before the idea (knowledge of geography being what it is, rightly or wrongly) of the shapes of the continents and coast had fully cemented in the heads of European explorers.
It took centuries, for example, to disabuse cartographers from the conception that California was not some disembodied island already, and some are effacingly honest, like the chart called, “Map of New-England, Being the First That Ever Was Here Cut, and Done by the Best Pattern That Could Be Had, Which Being in Some Places Defective, It Made the Other Less Exact: Yet Doth It Sufficiently Shew the Scituation of the Country, and Conveniently” and shewing a part of Pennsylvania and a part of Long Iſland.