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Boat Heaven - Boat Heaven

Boat Heaven - January 2007

About buccaneers

January 15th 2007 17:45
Source of Buccaneers.

It has often been argued how did the name buccaneer come about. Here are two versions, make up your own mind.

Henry Morgan later to be known as Sir Henry Morgan governor or Jamaica was asked in a waterside tavern “why Henry nice to see you, where are your buccaneers?”

Quick as a flash Henry replied, “on my buccanhead”

Not all seamen were successful pirates and some to make ends meet lived amongst the mangroves along the creeks of the Caribbean islands. Here they cut the mangrove wood and used it to smoke beef that they had stolen from planters in the interior of the islands. This smoked beef was a good substitute for “salt horse” or the barrels of salted pork and beef that the sailors dined on seven days a week if they were lucky enough to get food.


This was done generally on the French islands at the time and the time and the product was called boucan in the French vernacular. This soon became enlarged to bouccaneers as the people who made the boucan and the English simply bastardised to buccaneers to encompass all thieves and robbers who lived along the coast.
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"Fish, fish, come jump in my dish"

January 15th 2007 03:55
Simple grilled/fried fish.
"ffish, fish, come jump in my dish" A quiet little rhyme that fishos whisper over their lines.

My easiest way of grilling or frying fish is to simply clean fresh fish by gutting and scaling. Score twice each side for small to medium fish or tree or four times for larger fish. Put a quantity of flour on a plate and mix in salt. pepper, oregano and paprika (to make happy dust.)

Coat the fish liberally with this mixture. It sticks well on fresh fish or fish that have just been rinsed after scaling.

Into a hot pan add plenty of butter and when it is foaming, adjust the temperature so it doesn’t burn and add the fish. Cook on both sides turning the fish carefully so it doesn’t fall off the bone.


Remove the fish onto warm serving plates and into the butter mixture that the fish was cooked in add enough of the residue coating flour to form a roux or gluey mixture. To this add either milk, cream, sour cream or butter milk, stirring briskly to make a sauce. Pout the sauce over the fish and garnish with fresh or dried dill.

If cooking under the gorilla just add dobs of butter on top of the fish so that it dribbles down and helps brown the grilling fish. No gibbers left here to make sauce but a nice tartare would do fine.
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Hen Ships

January 10th 2007 18:46
Hen ships;

When a square-rigger that was manned for war or trade, carried a female it was known as a “hen ship”. Females were not unwelcome on board but they posed problems for the crew when they could not be shared around. And if they were shared around you could always trust some fool to fall in love and become jealous and want to fight.

Sailors love a fight but to avoid serious injury they had the tips of their knives broken off by the cooper or if the ship had one the blacksmith. They certainly could cut each other but not stab three inches of cold Sheffield steel into another mans ribs, which would be a permanent end to a fight. Fighting over the hen was a serious business. Even if it was just the captain’s wife who was “verbotten” or forbidden, men would preen themselves looking for a glance of approval or a word of encouragement. This led to rivalry and trouble.

On a long sea voyage sailor’s clothes became salt encrusted and their bodies then became covered in salt sores and it needed fresh water bathing to get rid of it all. Not enough fresh water was carried in the ship so they relied on rain showers. When it rained they would strip off mother naked and wash. They could scrub each other’s backs and often this would lead to horseplay. Imagine up to three or four hundred naked seamen frolicking in the nude on the deck of a ship? With a hen on board it meant that no more total nudity and as a sailor’s life was a tough one this one bit of fun had to be shelved. Similarly it was an end to many of their bawdy shanties which they worked to and the end to swearing and cussing.

Women on board had their own problems. Washing their own clothes became a hassle. If the men could not have fresh water why should the women? They did however manage to bribe, with either favours or promise of favours to get enough water for their ablutions and washing out their smalls. In today’s throwaway society pads and tampons are an acceptable and necessary part of female hygiene. Imagine having to wash your sanitary napkins and dry them with a crew of rugged, roughneck sailors about? It was not possible for women to just keep hiding their own hair under a wig for long voyages. They had to wash out the fleas and lice!

On a long voyage there was of course a problem with sex. Many men were known to be “fore and afters”, gays I guess you would call them today but sodomy was a hanging offence in the Royal Navy so anything like that was kept in the closet or at least in the chain locker. The presence of a hen meant that somebody was getting sex and everyone else wasn’t. That was room for dissent. In the end it was a matter of you can’t live with them and you are dammed without.
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Crescent moons

January 10th 2007 18:11
Crescent moons:
I love the look of a crescent moon. A full moon is glamorous and waxing and waning moons look to me like the moon is in trouble but a crescent seems to indicate new life or a change is coming. Not astrologically correct I know but it is how it makes me feel

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Yo ho ho and a bottle of rum

January 8th 2007 19:25
up spirits
Getting their serve of grog

"Yo ho ho and a bottle of rum" what the hell had this to do with curing scurvy in the navy?
There were many cures or supposed cures for scurvy in the British navy. It is a fact that the British Navy only lost around 15% of its men to battle wounds and the rest to disease, the most debilitating being scurvy. There were worse types of disease but scurvy was the scurge no matter where you were at sea there was a risk of contracting it.

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one pot Soy Chicken

January 7th 2007 19:07
wok
the versatile wok

One pot Soy Chicken:

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Teaching the guys to fish

January 6th 2007 19:29
Teaching the guys to fish.

I was lucky enough to be left with two Swedish backpackers, Frederick and Magnus to look after for a couple of days. Both boys are chefs at home so I knew that I did not have to work too hard on the cooking side as they volunteered to drive the kitchen for me during their stay. We jumped on to a train in Sydney and choofed our way to Lake Macquarie. A quick call through the super market for essentials that I don’t keep at home that young men like to have (soft drinks, milk etc.)

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Wind ships create their own demise

January 4th 2007 19:06
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A question of pirates or sea robbers

January 3rd 2007 19:00
modern day pirate
A modern day pirate


Piracy today is probably more prevalent than it was back in the notorious days of Captain Kidd and Blue Beard. If only for the fact that there is more commercial and recreational shipping out there on the ocean. The opportunist can make a quick killing (in the literal sense) and the well planned and executed heist can net millions to the gangs.
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40' cruiser
40' cruiser from the sixties

Thick or thin waisted?

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Sharks maligned or misunderstood

January 1st 2007 06:45
hammerheads
a school of hammerheads

Sharks: Maligned or not understood?

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