Eintopf Short Rib Goulash

 There are as many versions of eintopf, a hearty German stew, as there are people who love it. A traditional eintopf may include bratwurst and sauerkraut, but how it is cooked (eintopf translates to “one pot”) is more important than what goes in the pot. As long as you have meat and vegetables, you have the basis for eintopf. 

This recipe truly benefits from cooking all day. Beef short-ribs are extremely flavorful, but you need time. You will also get lots of fat released from the beef, when cooled, it lifts right off. You may find is easier to cook one day, refrigerate and finish the next. Any kind of stew tastes better the second day!

Ingredients

1/3 cup flour

½ tsp salt + ½ tsp pepper

8 bone-in beef short ribs (4 inches thick each), English cut (about 4 lb)

1 TBS olive oil

1 medium onion, sliced

1 medium leek, cleaned and sliced

1 C carrot

1 C celery

4 cloves garlic, finely chopped

3 TBS smoked paprika

2 cups beef flavored broth (low sodium)

1 tsp better than bullion Beef flavor

2 TBS tomato paste

2 TBS chopped fresh flat-leaf parsley

Directions:

ON THE DAY BEFORE!

Spray slow cooker with cooking spray. Set on LOW

Do your cutting: chop celery, the shallot, onion, leek, and carrots.

In dish, stir together flour, salt and pepper. Coat all sides of short ribs in flour mixture. Reserve any remaining flour mixture.

In 12-inch skillet, heat oil over medium-high heat.

Add 4 of the short ribs; cook 5 to 7 minutes, turning occasionally, until browned.

Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.

Reduce skillet heat to medium; add onions, leek, carrot and celery to the drippings. Cook and stir 3 to 4 minutes or until softened.

Add garlic; cook and stir 1 minute.

Add paprika, and remaining flour mixture; cook and stir 1 minute.

Beat in broth and tomato paste with whisk.

Heat to boiling, scraping any browned bits on bottom of skillet.

Remove from heat; carefully pour broth mixture over short ribs in slow cooker.

Cover; cook on Low heat setting 8 to 10 hours or until ribs are fall-apart tender.

Short ribs release a lot of fat during the long cooking process. Transfer ribs and veggies to a baking dish and sauce to a bowl. Cover and refrigerate for at least overnight, or up to 2 days. When ready to serve, the fat will have hardened and removing it will be a simple matter of skimming it off with a spoon.

Preheat oven to 400 degrees

To reheat ribs, place in oven baking dish, meaty side down with sauce until warmed through—20 to 25 minutes.

This is a good time to roast your green vegetable, with a splash of olive oil, same time, same temps.

Transfer short ribs to serving platter.

Serve with sour cream on a bed of mashed potatoes.

Garnish with parsley.

Served with a side green vegetable.

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On this site slave has shown you how to make excellent mashed potatoes, potatoes I have built a reputation on. However we know there are times when you face the kitchen with simply not enough time! Try using canned potatoes. While not supreme they are still better than the powdered paste often used in today's kitchens.

Mashed Potatoes using Canned Potatoes

Ingredients

1. 3 Cans of potatoes whole, sliced or diced

2. 1 Cup water

3. ½ Cup chicken broth (low salt)

4. 4 Tbs butter

5. ¼ tsp garlic powder

6. ¼ Cup Grated Parmesan cheese

7. ½ Cup sour cream

8. ¼-½ cup milk using milk depends on how thick you like your potatoes*

9. Salt and Pepper to taste Make sure to taste first!

Directions:

First, open the cans and drain off the liquid. Pour the potatoes in the sauce pan. Add fresh water and broth. Heat till boiling, then strain off the liquids and leave potatoes in the saucepan.

While hot, add the butter and spices. Add the sour cream and parmesan.

Mash with masher.

Then, they are ready to serve! Don’t add milk until you see how the consistency is. If you like your potatoes more loose, then add the milk. Add salt and pepper after you taste and see if they need it or not.

~~~~~~~~~~~        

Drain the canned potatoes well.

Once mashed, if too thick, add the milk SLOWLY. Start with ¼ cup and then add by tablespoon fulls until desired consistency is reached.

• Taste and add salt and pepper.

Notes

You will want to drain the canned potatoes because the water in the potatoes doesn’t taste that great.

Drain the potatoes a second time because the water you added was simply for heating the potatoes up. You won’t need it in the recipe.

If you do not have some of the ingredients, it is ok. As long as you have butter, milk, salt and pepper, you will be fine. Just leave the other ingredients out.

You may need to add more milk than is stated if you don’t have sour cream.

It is fine to substitute plain Greek yogurt for the sour cream . Other cheese tastes good too, but I really recommend the Parmesan. The kind in the green can is fine.

Try to use whole milk if you have it. Other milks just aren’t stout enough. It is fine to substitute evaporated milk directly for the milk in this recipe. You can also substitute heavy cream but you may need to use a little more than what is called for.

Canned potatoes and parmesan cheese are both salty so you may not need to add any salt. But DO add the pepper.

So happy to be Master's servant!

For our music: https://www.youtube.com/watch?v=R1wMDpLX4zE My Prayer

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White 

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

NOTE:

Short ribs typically come in one of two forms, English cut or flanken. With the English cut, the ribs are cut parallel to the bone, with one bone per thick piece of short rib.

They tend to hold their shape even after a long braise and make an impressive presentation. With the flanken cut, ribs are cut across the bone into 1/2-inch or so slices. Each piece has three to four short sections of bone with a generous portion of meat around them. The cooked ribs should fall off the bone in tender pieces. This recipe calls for English-cut short ribs.

IF the high cost of beef ribs scare you off try substituting Country style Pork ribs, much cheaper and loads more meat! Cook them on top of the stove. Leave the rest of the recipe the same except use chicken broth instead. They will be fork tender in 1.5 hours. This goes really well with garlic mashed potatoes. 

 

Slater Stroganoff

Do not let the LONG recipe scare you away from this most fantastic pork meal you can fix! It is named for LGBT hero Don Slater. Read about him after the recipe for some great dinner conversation topics! To make this an easy effort, slave has broken it up to three steps. Two of which can be done the night before.

Here we show how to brine pork, how to cook it low and slow to keep it juicy and tender and then turn it into a classic comfort food from our past. Take notes, try it and then experiment with your own variations!

Ingredients:

About 2 lbs pork steak, or cut up pork shoulder (butt)

¼ cup kosher salt

2 tablespoons dark brown sugar

1 tsp Old Bay seasoning,

½ tsp onion powder,

2TBS pancake syrup,

3 cloves garlic.

2 onions sliced

For stroganoff:

1 bag extra wide egg noodles

1 cup mushrooms

1 can cream of mushroom undiluted

1 cup sour cream

Directions:

Start the night before

Two easy steps that can be done while you watch TV in the evening.

Step one:

We start by brining the pork. This is a MUST for the best and juiciest dinner.

Ingredients

4 cups water

¼ cup kosher salt

2 tablespoons dark brown sugar

1 tsp Old Bay seasoning,

½ tsp onion powder,

2TBS pancake syrup,

and garlic.

In a large bowl or pot dissolve the kosher salt and sugar in the water. Stir, it does not take boiling or even very hot water, just stir. Once the salt and sugar are dissolved, add any remaining ingredients. Put the pork in and cover whole thing with plastic wrap that has been pushed down to liquid and add a saucer to keep the meat submerged. Keep the meat fully submerged in the brine.

Place in the fridge for 2 hours (no more than 2 hours or you’ll have a salty mess).

After the two hour brine rinse under cold water to remove any excess surface salt. Brining can easily over salt your meat so you have to rinse afterwards. *

Step two:

While that brines, slice the onions thinly. If you use a mandolin, please be careful and always use the food handle.

Spray a dutch oven lightly and add the onions. Make sure this fits into your oven, then preheat oven to 215 degrees.

After you have rinsed the meat well and patted dry with paper towels, lay it onto the bed of onions. Cover the pot with foil, then add the lid. You want a good seal.

Place into the heated oven to roast for about 2 and a half hours. This low slow cooking will break down the collagen in the meat leaving it tender and juicy.

Then remove the meat and wrap, remove onions and wrap. Dump the dutch oven and let soak overnight.

* This brine is for a pork shoulder (or pork steaks) but would work for basically anything. The flavors used are some very basic aromatics. The real power of brine is the salt.

A basic brine is made of salt, sugar, and some aromatics. For this pork shoulder brine, we are using some Old Bay seasoning, onion, syrup, paprika, and garlic. You can add whatever flavor profile you like.

Step Three: The Day Of

Cook the noodles according to package directions.

Cut up the meat into bite sized pieces and place in bowl. Heat up butter in skillet and add the onions, let them cook for about 15 mins and add mushrooms.

Add the pieces of pork. Gradually stir in can of mushroom soup with 1 cup sour cream.

Heat to simmering, stirring occasionally; cook 15 minutes or until warmed through.

Serve over a bed of the noodles. What a treat!

For our music: https://www.youtube.com/watch?v=1Qx00214qKE With One Look

So happy to be serving my Master Indy!

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White 

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

 

==================================

Donald Slater

Much of this information was drawn from an article by Linda Rapp on http://www.glbtq.com

 

 Donald Slater (1923-1997)

Donald Slater was born in Pasadena in 1923. He graduated from high school in 1942 and joined the military in the wake of Pearl Harbor. His military service was short-lived, however; a bout of rheumatic fever led to his being discharged in October of the same year.

Taking advantage of an Army program that paid his tuition, Slater enrolled at the University of Southern California in 1944. At around the same time he found the love of his life, Antonio ("Tony") Reyes.

The pair met one night when they were both cruising Pershing Square in Los Angeles.
Slater recalled the scene: "We kept skulking around in the underbrush of the square, and, AAGH!, bumping into each other. 'What! You again!' Finally we couldn't stop laughing, and we decided we must be meant for each other, and we never changed our minds."

 

A short while after getting together with Reyes, Slater brought him home to meet his family, to whom he came out at the same time. His mother and three siblings were dismayed, but his father, was more accepting, saying, "I wish this were not so, but since it is, I'm pleased you have made such a wonderful choice in your partner." He made it clear that Reyes would always be welcome in their home. Thereafter, Reyes was included in all the Slaters' gatherings and, he recalled, was treated "as a member of the family."

In his years at USC, Slater became part of the Los Angeles "gay underground," frequenting rather sleazy Main Street bars. He was not a diligent student but had nearly completed his degree in English literature in 1948 when he was again stricken with rheumatic fever. He received permission from the Army to postpone his final term.

After he was on his feet again, Slater traveled extensively, working in the galley of a freighter. When the ship docked, Slater was able to visit port cities throughout Europe. When the voyage was over, Slater returned to college and completed his bachelor's degree.

In the early 1950s Slater and Reyes attended several meetings of the Mattachine Society, the first successful homosexual society that was formed in 1950. However they were disappointed by the organization and did not join.

In November, 1952, Don helped found ONE, America’s first openly distributed homosexual magazine.

“A social movement has to have a voice beyond its own members,” he said. For the first time, ONE gave a voice to the “love that dare not speak its name.” Nobody had ever done that. The magazine was the beginning of the movement.”

The first issue of ONE Magazine--24 pages long--rolled off the presses in January 1953. Its contents included an article on harassment by police, other news stories, several book notices, a poem, and a letter to readers asking for their support.

News dealers were reluctant to stock it, so ONE members took to sales themselves, making the rounds of gay bars and encouraging patrons to spend a quarter for the magazine.

Despite its historical significance, the magazine was not a moneymaker. ONE never paid for itself. “It wouldn’t have survived if we editors hadn’t put our own money into it continually. We wanted it to work. So we all just pitched in.”

Advised against including fiction in ONE so that the magazine could not "be accused of catering to the perverted." Nevertheless, Slater put the story "But They'll Outgrow It" by David Freeman in the July 1953 issue, and trouble ensued.

The August 1953 issue was seized by the United States Post Office, but a lawyer was able to get the copies released three weeks later. In October 1954 Postmaster Otto K. Olesen confiscated another issue, declaring it obscene because of its inclusion of what Joseph Hansen called "a limp lesbian love-story and some crude comic verses."

The legal battle was much more protracted this time. After adverse decisions, the case was finally accepted by the U. S. Supreme Court. In January 1958 the justices, without requiring oral arguments, unanimously reversed the lower courts. Ruling in One, Inc. v. Olesen that the mere discussion of homosexuality was not obscene.

The decision meant that gay or lesbian content was not, in and of itself, sufficient grounds for declaring a publication obscene and that gay and lesbian magazines (unless they were pornographic) could be sent through the mail.

Without this valuable tool who knows how long the struggle would have taken.

 

 

In 1965 Slater found himself at loggerheads with W. Dorr Legg, another of the founding members of One, Inc. Legg wanted to make ONE's mission primarily educational, offering classes and lectures. Slater preferred to keep the emphasis on the magazine.

"Tangents," was the name chosen for Slater's new magazine.

Although Slater was generally not much given to public demonstrations, on Armed Forces Day, May 21, 1966, he organized a motorcade through Los Angeles and Hollywood in protest of the discriminatory policies of the United States military with respect to homosexuals. Activist Harry Hay and his life partner John Burnside made signs for the cars in the parade.

 Slater was persistent in fighting for justice for gay and lesbian veterans denied honorable discharge and ruled ineligible for pensions. Though rarely successful, he was tireless in supporting gay veterans.

When the youth movement erupted in the late 1960s, Slater embraced it. In his editorial Slater optimistically wrote that "these protest buttons say openly and flatly what yesterday's youngsters only dared whisper . . . . The buttons indicate a change in attitude toward Western sexual hypocrisy by a whole generation." He went on to express the hope that these young people "as mature men and women will make up an America a whole lot less harrowing for homosexuals to live in."

Slater was less than impressed with other parts of the beginning gay rights movement, notably the founding of the Metropolitan Community Church by the Reverend Troy Perry. Slater rejected organized religion for its condemnation of homosexuality and felt that Perry and other people of faith ought to demand changes in policy in their own churches "instead [of] . . . accept[ing] their judgment of us as loathsome monsters, who must creep off and pray with our own kind, forever despised and rejected."

Slater had always hoped to use journalism to spark a dialogue between homosexuals and heterosexuals. However, the subscribers to Tangents were overwhelmingly gay, and with the arrival of publications specifically targeted to a gay readership such as The Advocate (originally a bi-weekly tabloid before it emerged as a powerhouse of the gay press), subscriptions to Tangents declined, and eventually the magazine folded.

Slater carried on, working at the Homosexual Information Center (HIC) in Los Angeles until a heart ailment forced him into the hospital for a valve implant in 1979. In the process of surgery he became infected with hepatitis B and nearly died.

He was able to resume working, but in 1983, upon leaving the HIC office, he was mugged and severely beaten in the parking lot. After a long recovery in the hospital, he and Reyes retired to a cabin in the mountains of Colorado, where they could enjoy time together, surrounded by their beloved pets and the natural beauty of the place.

Warned by doctors of the need for further heart surgery but fearing another infection, Slater put off additional medical procedures. He suffered a serious heart attack in December 1996. Too frail to survive another operation, he passed on Valentine's Day 1997, in the loving company of his partner of 51 years and old friends.

A true hero of the LGBT movement and one that must always be remembered.

Cooking sprays

 

There’s a Difference Between “Nonstick” and “Baking” Spray

The difference is flour. Both sprays are nonstick, no matter what kind of oil, propellant, or lecithin they use. However, the flour particles in baking spray create an extra gap between the metal and the pastry, so everything releases easily. This little gap also insulates the batter, so it doesn’t cook as fast.

To make the difference clear, most recipes refer to nonstick spray as “vegetable oil spray”and baking spray as “baking spray with flour.”

Buttering and flouring still works just fine. However you will find that baking spray in the nooks and crannies of the more intricate bundt pans is worth it. Your cakes will slide out with ease. And if a baking recipe specifies baking spray with flour, use it!

If you don’t have baking spray, don’t worry. You can make a suitable stand-in by mixing 1 tablespoon of melted butter and 1 tablespoon of flour into a paste and brushing it inside the pan.

The use of cooking sprays is not recommended for use on non-stick cookware as cooking sprays burn at lower temperatures and will damage the non-stick coating of your product. An invisible buildup will impair the nonstick release system causing food to stick.

Cooking sprays like PAM contain something called lecithin. While it's harmless enough to use on most cookware, lecithin has the unfortunate ability to stick to a nonstick coating. It sticks so much that it builds up and becomes very hard to remove, eventually degrading the cooking surface and causing food to stick. Using cooking spray is "a surefire way to ruin your skillet's nonstick coating."

Skip the cooking spray and opt for a refillable manual oil mister, which can be filled with any cooking oil you prefer. You can fill it with your favorite kind of cooking oil and KNOW what is in it!

One other thing to keep in mind when working with nonstick pans is that when you do add the oil or whatever fat you prefer, do it right when you put the pan on the heat. Putting grease in a cold nonstick pan helps it work better and cuts down on any potentially harmful fumes.

Sometimes, you’re better off using nonstick spray alternatives like butter, shortening, oil or lard.

If your recipe calls for parchment paper, give the pan a quick spray with cooking spray first. The spray will hold the parchment in place, keeping it from sliding around as you pour in the batter.

Our favorite alternative use for cooking spray is to spray our measuring cups. It keeps stubborn, sticky ingredients like honey or peanut butter from sticking to the inside of the cup. You can also spray a box grater before grating cheese to make cleanup a breeze.

Spray an avocado with nonstick cooking spray to create an oxygen-proof barrier. It works better than rubbing on oil or wrapping the avocado with plastic wrap.

Remember: cooking spray is usually made with neutral oils, and it won’t help create layers of flavor in your cooking. When sautéing or searing meats and vegetables, use olive oil or butter for a more flavorful experience.

Most brands of cooking spray contain soy lecithin. If you’re cooking for someone with a soy allergy, you’ll want to use another cooking oil.

Clean-up!

Cooking spray residue is the remaining yellow-red substance that your food did not soak up. It’s the remnants of the chemicals and oils that are cooked into your utensils. The gummy texture and odor are enough to put anyone off!

Removing residue from non stick pans:

To remove the grease.

• Mix equal parts of baking soda and water to make a paste and apply it onto your pan, especially concentrating on areas where the cooking spray residue has settled.

• Scrub the paste gently onto the pan’s surface, using a soft sponge, non-scratch dish brush or clean wash-cloth.

• Rinse the pan under lukewarm water and follow with another round of mild dish-washing soap if needed.

• Dry your non-stick pan with a soft towel. 

   

  

Removing Cooking Spray from Glass Or Stone Pans

They are the hardest utensils to clean cooking spray residue from. Cleaning glass cookware and stoneware can take some time and is a bit frustrating. Unlike other surfaces, the spray is more adherent on these.

First, let your cookware cool properly. Remove all food particles and gently wash your pan with mild detergent.

To remove the greasy residue, here’s what you will do:

• Mix equal parts of vinegar (white vinegar and apple cider vinegar work the best to cut through grease!) and water and soak your pan in this solution for 10-15 minutes.

• While the pan soaks, use a soft dish brush or sponge to scrub the pan’s surface thoroughly.

• Rinse the pan thoroughly and wash with a mild detergent to get rid of the smell of vinegar.

• Dry the cookware with a soft towel. 

   

   

Removing Cooking Spray from Silicone Baking Pans

Here’s what you need to do:

• Make a paste using baking soda and water until it forms a semi-thick paste and then rub a thick coat of it over your silicone pan.

• Wait for the baking soda to dry – this could take a few hours.

• When the baking soda has dried, gently scrub the paste off using a damp sponge and lukewarm water.

• Dry with a towel.

 

Removing Cooking Spray from Stainless Steel Pans

To get rid of the grease:

• Rub white vinegar on the pan using a soft cloth or sponge. You can also fill an empty spray bottle with white vinegar and spray it on the stainless steel surface. Leave the pan to sit for 5 – 10 minutes.

• Sprinkle baking soda powder on the pan’s surface, focusing on the greasy residue mostly.

• Using hot water, a soft sponge and mild dish soap, scrub the stainless steel pan thoroughly until the grease cuts through.

• Rinse the pan thoroughly and wash once more with a clean sponge.

• Wipe the pan with a clean towel to remove any soapy residue and wipe to dry.

 

 Removing Cooking Spray from Cast Iron Pan

Salt: Begin by wiping your cast iron using paper towels to get rid of as much grease as you can. Add a hefty amount of salt and scrub the cast iron surface using a non-corrosive sponge or brush. Rinse your pan well, dry it on a lit stove, and follow by greasing it all over.

• Baking Soda and Vinegar: If the cooking spray residue is extremely stubborn, begin by wiping as much of it with dry paper towels. Follow by spraying some white vinegar and sprinkling baking soda on the pan’s surface. Use a non-corrosive sponge or soft-bristled brush to scrub the surface. Rinse the pan thoroughly and wipe off any excess grease using paper towels. Dry on a hot stove.

NOTE: Avoid using soap on your cast iron or soaking it in solution or water! You’ve probably noticed I did not include any cleaning method that required soap or soaking. It’s the worst thing you can do to your precious cast iron!

Matelotage Chicken in Creamy Rum Sauce

In the 17th and 18th century, Matelotage (MAT – loo- taz) was the term used for a same-sex civil union among sailors, in particular pirates! Since this dish is roasted in a spiced rum, I thought it fitting to tell about the true story of The real Pirate Captain Henry Morgan. Besides this is such a fantastic dish that is perfect for the changing weather!

Chicken thighs, pan roasted in a creamy rum sauce will warm yer “timbers” and offer a great topic of dinner conversation about a history you were never told about.

Ingredients

• 4 chicken thighs

• Kosher salt to taste

• 2 TBS olive oil

• 3½ oz mushrooms

• 4 TBS flour

• ½ cup Spiced Rum

• 1 can evaporated milk

• ⅔ C chicken stock

• 1 TBS butter

• 1 TBS plain Greek-style yogurt

• 2 tsp chopped rosemary or sage

• ½ tablespoon finely chopped parsley, to finish

Directions:

Set the chicken out to come to room temperature, about 30 mins and sprinkle with corn starch to dry out the skin. Season the chicken thighs aggressively with salt.

Set a Dutch oven over medium high heat, and swirl the olive oil into it. Add the chicken to the pan, skin-side down. Let them cook until a golden brown, crisp on one side and just kissed by the heat on the other, approximately 30 minutes total. Remove the meat to a plate.

Rinse the mushrooms well and let dry while the thighs cook.

Discard all but 2 TBS of fat in the pan and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then sprinkle with flour. Stir well to coat. Add the spiced rum, and cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.

Scrape the mushrooms to the sides of the pan, then return the chicken pieces, arranged in a single layer if possible. Pour the can of evaporated milk around the chicken. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.

Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the liquid to reduce by 1/3, then add the chicken stock and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, and swirl again to combine.

Continue cooking the sauce until it can coat the back of a spoon, approximately 2-3 minutes more, then stir in the butter, yogurt and chopped sage and stir to combine. Turn the heat off, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

Serve this with some roasted green beans and maybe green peas.

Avast ye buccaneers, as ye eat, remember to honor yer fallen breathern.

Tomorrow we sail for adventure and booty! Arrrrr. Them's that die are the lucky ones!

So honored to be serving my captain, Master Indy.

For our music: https://www.youtube.com/watch?v=sGWs1HK8iDU Last Farewell

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White 

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

 

=============================

Swashbuckling Gay Pirates

Matelotage (MAT – loo- taz) was a same-sex civil union among sailors, in particular pirates, in the 17th and 18th century. An economic partnership, "matelots" would agree to share their incomes, and inherit their partner's property in the case of their death.

The lesbian and gay pirates of the 17th century lived believing in the principle that all people are equal and deserve equal rights and opportunities. They even had a form of health insurance! Piracy was a world apart, and one where homosexual couples may have been the norm, not the exception.

Same-sex action and the sea have long gone together. Captains on navy and merchant ships must have accepted, if not engaged in, gay sex. But technically it was illegal in many navies. Britain’s Royal Navy punished ‘sodomy’ or ‘buggery’ with lashes and even hanging.

Piracy offered a release from sexual restrictions alongside society’s other rules. Pirates consciously separated themselves from the rest of society. Some engaged in salt-water baptisms, gave themselves new names or toasted each other with seawater to mark their new life together. And they embraced the all male world they joined.

Most of our modern pirate myths stem from the Golden Age of Piracy, from the 1650s to the 1730s. It was born on the island of Hispaniola (which is nowadays Haiti and the Dominican Republic) in the Caribbean.

By 1605, Spain had abandoned its colonies in the impoverished north of the island. So runaway slaves, mutinous soldiers and sailors, almost anyone who had a reason to hide, could find safe haven there. Initially they hunted pigs and cattle, which they smoked over a wooden fire called ‘boucan’. That earned them the name ‘buccaneers’.

It was an almost entirely male society, so they lived in same-sex couples.

Eventually, the Spanish persecution forced the buccaneers to move to the smaller island of Tortuga, off the north coast of Hispaniola. This was more defensible but had even fewer natural resources. So piracy became their main source of income.

The real Captain Henry Morgan was a privateer – a state-sponsored pirate. And before he attacked Panama in the 1670s, he drew up an amazing contract for his crew. If they lost a hand or foot in the battle, they would get 600 pieces of eight compensation. Both legs were worth 1,800 pieces of eight, 200 for one eye and 2,000 if they became totally blind.

But they didn’t just have health insurance. A form of same-sex civil unions, called matelotage, was also common.

Buccaneer Alexander Exquemelin wrote: ‘It is the general and solemn custom amongst them all to seek out… a comrade or companion, whom we may call partner… with whom they join the whole stock of what they possess.’

Your partner was called a ‘matelot’, which can also be translated as bunkmate. It’s possible the relationships started with one man selling their services to another, to satisfy debts, get food or for protection. But it went deeper than that. If one matelot died, his partner inherited his property and share of the booty. Pirates respected matelotage enough that they wouldn’t interfere with the relationships.

The contemporary writer Captain Johnson, who may be the same person as Daniel Defoe, records the depth of these pairings. He says one pirate turned privateer drowned rather than abandon his partner on a sinking vessel.

In 1666 Morgan was made Colonel of the Port Royal Militia and elected Admiral by his fellow privateers. The ‘king of the privateers’ was then appointed Commander-in-chief of all Jamaican forces in 1669, and by 1670 he had 36 ships and 1800 men under his command.

In 1671 he led an attack on Panama City, the capital city of Spanish America and reputed to be one of the wealthiest cities in the world, a great prize for privateers. Although outnumbered by the Spanish, Morgan’s reputation preceded him; the defenders fled and the city fell, burning to the ground.

Even the “Dreaded Private Roberts” had a famous affair with a surgeon called George Wilson who volunteered to join the pirates when they took his ship.

When separated for about five months, both men were excited by this reunion. Witnesses later said Wilson was ‘very alert and cheerful’ to see Roberts. And he borrowed ‘a clean shirt and drawers’ to look smarter for the pirate captain.

Once on Roberts’ ship, Wilson got himself elected senior surgeon and became intimate with the captain. One account says: ‘They two often said that if they should meet with any of the Turnip Man’s ships [English King George I] they would blow up and go to hell together.’

There were plenty of other same-sex couples in the pirate world.

The history is rarely told. “They” have tried for centuries to hide all traces of gay people from us growing up. But the romanticized idea of gay pirates continues to inspire us.