clinging to the wreckage: Rum, Sodomy and the Lash.

Thursday, 30 September 2010

Rum, Sodomy and the Lash.

We have a standing tale in our family of a conversation when the eldest daughter Charlotte was at the Royal Naval College in Dartmouth. TBH and I were attending a parade that she was taking part in and were chatting to the Commanding Officer. He asked us how Charlotte was getting on and whether she was enjoying the experience.
Quick as a flash I came back with 'Well the rum and the lash are going okay but she's having a bit of a problem with the sodomy, can't get the cat to keep still!'

(The story goes that after being told by an indignant member of the Admiralty that the conversion of the fleet from coal to oil would scuttle its tradition, Churchill replied: 'Don't talk to me about naval tradition, it's nothing but rum, sodomy and the lash.')

Well he roared with laughter and she turned scarlet with embarrassment(a common condition for our kids). All ended well though as he certainly remembered her as he saw her around the college.

The reason for this story being Rum, sodomy and the lash... that was the least of it: 19th century Royal Navy medical journals reveal the perils of a life at sea , that I read this morning, have a look it's fascinating about the dangers of sailing in the Royal Navy in days of yore.

Seven-foot worms in the stomach, tarantula bites and lightning strikes made life at sea a dangerous activity in the 19th century, medical archives revealed today

Strikes me that not a lot has changed, we still have the big spiders aboard and the lightning strikes, the snakes and the malaria. Thank God no seven foot worms in the stomach yet though....

2 comments:

Lisa said...: Were you actually listening to Today this am on Radio 4??? You must have been. They were talking about Naval Medical Records from their Surgeons staring from the late 17th Century, i was slightly awake but I think they have been put online. The man talked avidly about intestinal worms. http://news.bbc.co.uk/today/hi/today/newsid_9044000/9044418.stm

Now I have pasted think I see you know all.
Love anyway
Lisa x; 30 September 2010 at 11:56
Gerry said...: Fascinating stuff isn't it? And we can even keep right up to date here in the jungle, now that's a little different from the 17th century!!!; 30 September 2010 at 13:20

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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.