Pemmicam

It is a concentrated mixture of fat and protein used as nutritious food. The word comes from the Cree root word pimî, "fat or grease". It was invented by the natives of North America. It is often called the ultimate survival food and is still used today.

Specific ingredients used for pemmican were usually whatever was available. The meat was often buffalo, deer, elk, or moose. Fruits such as cranberries, choke cherries, blueberries, and saskatoon berries were sometimes added. Now, honey, maple syrup or peanut butter are also added.

The meat, with fat removed was cut in thin slices and dried, either over a slow fire or in the hot sun, until it was hard and brittle. About 5 pounds (2,300 g) of meat are required to make 1 pound (450 g) of dried meat suitable for pemmican. Then the meat and berries were pounded into almost powder-like in consistency, using stones. The pounded meat was mixed with melted fat in an approximate 1:1 ratio. Now it is made using food processors or blenders.

Pemmican was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers. The resulting mixture was usually packed into rawhide bags for storage. It can be safely stored for many decades. It is usually served raw, boiled in a stew, or fried. Pemmican beef jerky and pemmican energy bars are still sold in the US and Canada.


Incidentally, During the Second Boer War (1899–1902), British troops were given an iron ration made of four ounces of pemmican and four ounces of chocolate and sugar.

Michelin Stars

The first The Michelin Guide for French drivers in 1900 included maps, listings of hotels, gas stations and mechanics, and helpful information for repairing tires. At the time there were only 3,000 automobiles in all of France. The forward-thinking Michelin brothers thought providing information for car travelers, would increase interest in French automobile tourism, which would in turn increase demand for cars and tires. The first US guide came during 2005.

During 1920, the guide started sending anonymous reviewers out to rate restaurants. A few years later, Michelin began ranking restaurants using a rating system of one to three stars. Michelin stars are used to judge the quality of the food at a restaurant only, independent of any other aspects of the dining experience.
• One star = A very good restaurant in its category
• Two stars = Excellent cooking, worth a detour
• Three stars = Exceptional cuisine, worth a special journey
An additional designation of a small knife and fork, known as “couvert,” describes other aspects of the restaurant’s experience like comfort, venue décor, tabletop décor, and level of formality. A black fork and knife icon denotes a more basic experience, while a red icon indicates superior couvert.
Michelin inspectors, who have extensive training and experience in the field are required to hide their jobs from friends and even family members. They recruit dates to accompany them to romantic restaurants, so they do not stand out as solo diners. Some  visit a restaurant multiple times to most accurately judge the quality and consistency of the experience.


Incidentally, Bib is the Michelin Man’s nickname. He is also referred to as Bibendum or Bibelobis.

Happy Friday

"Success is not final, failure is not fatal: it is the courage to continue that counts."~ Winston Churchill


I never fail to have the courage to successfully enjoy a Happy Friday!

Daylight Saving

Tomorrow night March 11, 2am is the time to change your clocks and the batteries in smoke and fire detectors. This time of year we again tear the bottom off the blanket and sew it on the top as we heed the political call to control time and change our clocks to Spring Forward. Lots of fun as we continue the semi-annual game to convince ourselves that we are indeed the masters of time. Meanwhile the birds and bees happily continue to forage, blissfully ignorant of our plight.

Happy National Pi and Potato Chip Day

Not sure how it happened these two are celebrated on the same day, March 14. Especially because Pi is infinite without repetition and eating potato chips is infinite with repetition. Regardless, I bet you cannot eat just 3.14 potato chips, especially if they are Better Made brand.

Artisanal, Bespoke, and Handcrafted

These words have increasing play on social media and are often used interchangeably, but there are subtle differences.

Artisanal is an adjective, pertaining to a person skilled in an applied art. Men were taught artisanal skills such as clothes-making and carpentry, etc. Also, pertaining to a high-quality or distinctive product made in small quantities, usually by hand or using traditional methods.

Bespoke is another adjective relating to goods, especially clothing made to order, such as a bespoke suit.

Handcrafted is a past participle verb meaning to make skillfully by hand, such as a handcrafted rocking chair.

Name Changes

When the Anglo-Saxons conquered Britain in the 5th Century, they transformed not only its society, but its language, which we now know as Old English. Remnants of their rule remain inscribed in maps of not only London, but Britain; the Anglo-Saxon suffix ‘-ham’ (as in Birmingham) meant homestead, for example, while ‘-ton’ (like Brighton) referred to a farm. The ending ‘-ing’, meant belonging to or associated with someone, or their followers. So Paddington was the farmstead belonging to Padda or his clan, Kennington was that of Cēna’s people.

When the Normans invaded in 1066, though, they seized Saxon properties to hand out among their loyalists and tacked on new names accordingly. One winner in the land-grab was the abbey of Bec-Hellouin, in Normandy, which was granted the land that once belonged to a Saxon chief named Tota. All of which turned into the name today, Tooting.

Around 190, London was Londinium.

Forth Bridge

During March 1890, the Forth railway bridge, connecting Edinburgh to Fife over the Firth of Forth, opened, becoming an internationally recognized Scottish landmark. So, the tongue twisting Forth bridge over the Firth of Forth connects to Fife.

Newts and Salamanders

Newt and salamander are often used interchangeably, but there are subtle distinctions between the two. Newts are a type of salamander, belonging to a subfamily called Pleurodelinae of the family Salamandridae. Both are able to regenerate nearly all parts of the body, such as limbs, tail, eyes, intestines, heart, and spinal cord.

Newts have three metamorphoses throughout their life, an aquatic larva, a terrestrial juvenile stage called an eft, and an adult stage. As adults, newts live a semi-aquatic to aquatic life. Most newts have webbed feet and a paddle-like tail, which make it easier to live in the water. Newts usually have rougher skin than salamanders. During the breeding season, they develop a flat tail.

Adult salamanders live a mostly terrestrial life except when breeding and laying eggs. A salamander is pregnant for only a few days. Salamanders typically have longer and more rounded tails with well-developed toes for digging in soil. Salamanders have smooth, wet skin like a frog. There are over 600 different species of salamanders.

All newts are salamanders, but not all salamanders are newts, just like a toad is a frog, but all frogs are not toads.