clinging to the wreckage: Controversy.

Friday, 28 December 2007

Controversy.

This story has stirred up some interesting dialogue on a number of sailing forums. For example on the British ybw.com, a poster draws a comparison between Captain Heather and the young Tania Aebi, who sailed her twenty six foot boat around the world 20 years ago. The big difference between these two stories is that Tania did not proclaim herself a heroine before she even started!

Whilst I understand the very human desire to encourage those who attempt such feats I am puzzled by the defensiveness of a community that has been so summarily dismissed by Mr Neill, Heather's Dad. To accept misleading and, in some cases, totally incorrect information because it is perceived to have been given in a spirit of adventure strikes me as stupid and unforgivable.

This woman is going to risk her boat, her project and maybe even her life because in her, albeit silent, agreement with her father's very public statements she is alienating both sound practical advice and the goodwill of a community that would truly like to see her succeed.

I began this story with interest and optimism but through the strange response of Mr Neill to a sincerely offered piece of information I find a very different underlying tale. This makes me suspicious. Cynical I may be but curious I certainly am!

In this world of internet and fast global communication those who seek to exploit our sailing and cruising communities need to be aware that some of us do not take things at face value. What has`really surprised me on the various forums is people's reluctance to ask and pursue the key questions. We do not all have to agree or even think in the same way but I do believe it is vital to voice our concerns. There is no such thing as an innocent bystander!

This posting appeared on sailnet.com and I heartily endorse his views.

If it's "highly controversial" to suggest that novice sailors should take some time to reflect and learn and then set off quietly and humbly, learning as they go, making no grand pronouncements about intended circumnavigations, then so be it -I'm highly controversial. I'm not the old fart I thought I was...I'm a revolutionary!

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Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.