Hawaii's Kama'ehuakanaloa Seamount, a.k.a. Lō'ihi

Kamaʻehuakanaloa Seamount is an active submarine volcano about 22 mi off the coast of the Big Island


Today's selection -- from The Underworld by Susan Casey. The monumental violence of underwater volcanoes:



“In 1996, the seafloor around Hawaii rattled with a swarm of four thousand earthquakes, the largest seismic event ever recorded in Hawaii. ‘Nobody had any idea what was happening,’ Kerby recalled, raising his eyebrows for emphasis. ‘It just sounded like something major was going on.’ A Pisces expedition was quickly mounted. Descending into a deep-sea eruption is not on the average person's to-do list, but this was an event scientists couldn't afford to miss. That didn't mean it wasn't wildly dangerous.


“Submarine volcanoes don't always present themselves politely. During one notorious tantrum in September 1952, the U.S. Navy's deep-sea hydrophones detected a series of loud explosions in the Pacific Ocean, 230 miles south of Tokyo. It was a known spot for frisky tectonics, part of a longer arc at the seam where two oceanic plates collide. Active volcanoes had been charted on the nearby seafloor.


“Over the next week the blasts continued, becoming so convulsive they generated multiple tsunamis. Often these outbursts were accompanied by thunder and lightning that lasted for hours. ‘Great sparks rose into the sky,’ one fisherman noted. Someone else called in a ‘pillar of fire.’ Marine observers watched a two-hundred-foot dome of water swell up on the surface like a colossal bubble, its edges running with waterfalls. They heard roaring and moaning noises that seemed to come from the ocean itself, which had turned a sickly green color and was puking up dead fish. When U.S. Air Force pilots flew over the site, they saw spiky black rocks emerge in a boil of whitewater, and then sink back into the depths.


“For marine geologists this was blockbuster stuff, so when the explosions stopped—momentarily, as it turned out—a group of thirty-one Japanese scientists and crew motored out on a research ship, the Kaiyo Maru 5, to document the action firsthand. We'll never know what they witnessed that day, for the ship was never seen again. A few days later, scraps of it were found floating nearby. The wreckage was shot through with lava shrapnel.

Ocean bottom observatory (OBO) at Pele's Vents


“It's hard to imagine the force that's needed to propel hundreds of tons of volcanic mayhem upward through a mile of water, but it's safe to say that you don't want to be near it in a submersible. And the Hawaiian Islands have hosted a lot of turbulent rocks. On a wall outside Kerby's office, I'd noticed a bathymetric map of Hawaii that revealed vast debris fields on the seafloor. Rocks the size of bungalows, buildings, and city blocks had, at some point, careened across thirty-eight thousand square miles of submarine real estate, an area five times larger than the combined landmass of the islands.


“I felt humbled by the sight of the map because I knew what it meant: monumental violence had occurred here in the past, when the volcanoes rose to a point where they shuddered and partially collapsed, generating mighty submarine landslides. (Some of the slides would have caused mega-tsunamis, which explains why coral fragments have been found high on the slopes of the Big Island.) During a massive earthquake swarm, anyone familiar with this submerged carnage would've instantly wondered: Was Lō'ihi shifting and sliding and shedding its skin in that same way now?

"'It was nerve-racking,’ Kerby confirmed. ‘We got out to the site and there was still activity coming off the bottom. The ship was getting hit with these shock waves, just—BANG. I was supposed to go down there to see what was going on.’ He laughed. ‘I never would have done a dive like that if I hadn't been exploring that volcano for nine years already.’”

The Underworld: Journeys to the Depths of the Ocean
 
author: Susan Casey  
title: The Underworld: Journeys to the Depths of the Ocean  
publisher: Doubleday

Piracy has generally only thrived where abetted by corrupt officials:

Piracy Passage Precautions – Central America - Caribbean Safety and  Security Net

Today's selection -- from Pirates: A New History, from Vikings to Somali Raiders by Peter Lehr. 

“For piracy really to thrive, to grow into a lucrative business attracting even merchants and members of the nobility, more than the approval of society at large was required. What was crucial for a flourishing pirate business was at the very least 'a nod and a wink' from corrupt officials, if not the state, as had been the case for the pirates of the Middle Ages. What was different now was the rapid expansion of the various Spanish, Portuguese, English, Dutch and French colonial empires, which made this (semi-)official connivance even easier than before. This was mainly due to two factors: first, the now truly enormous booty that could be gained by capturing Spanish or Portuguese treasure ships laden to their gunwales with gold, silver, jewels, silk and spices, or similar treasure ships from India on Hajj (pilgrimage) to the Red Sea and back, or Chinese junks in the East and South China Seas; and, second, the vast distances between imperial centre and colonial periphery. The riches that could be gained in distant waters were worlds apart from the far more mundane booty typical of northern waters: everyday commodities such as fish, salted pork, wine, sugar and the like. Even Elizabeth I succumbed to this 'lure of easy money', as we shall see — no wonder, then, that lower ranks of officialdom did likewise. Nor was this only the case for English officialdom: Dutch and French officials also knew how to feather their nests, while many Spanish and Portuguese officials returned home immensely wealthy. For lower-level officials, this was a high-stakes game, depending on the protection they enjoyed, which might for various reasons be suddenly withdrawn when, for instance, a previously powerful backer lost favour with the Crown. For officials of higher rank, especially for governors, getting rich by taking a slice of the pirates' booty was child's play. For them, the vast distances and the poor communications between the centre of power and the peripheral colonies worked in their favour: what the governments in faraway capitals such as London, Paris, Madrid, Lisbon or The Hague decreed was one thing, and what the local officials actually did was another. 


“The individual choices and attitudes of local government officials were of paramount interest to maritime raiders: if local powers were favourably inclined towards piracy, a pirate's business was greatly facilitated. The reasons for which appointed governors chose to play their own shady roles with regard to piracy vary, and cannot be reduced to personal greed. While the lazier ones simply did not care about what was going on in their areas of responsibility, many actually feared the very real danger posed by pirates much more than the wrath of a distant government. The military resources at their disposal— regular soldiers, militia and warships — were usually scant (if they existed at all), and not always a match for local pirates. For these officials, it was pretty much a matter of plata o plomo: either you take our silver (plata), or you will get our lead (plomo, in the form of bullets). Furthermore, many of the governors of remote colonies were themselves former pirates. Sir Henry Morgan, for example, ended his illustrious and colourful buccaneering career as lieutenant governor of Jamaica in the second half of the seventeenth century. These pirates-turned-pirate hunters were usually happy to issue commissions to their former comrades without asking questions — as long as a fee was paid; the governor of the French possession Petit-Goâve, Hispaniola, had a habit of providing his captains with blank commissions 'to hand out to anyone they pleased', while the governor of a West Indian island then belonging to Denmark allegedly issued impressive-looking 'privateering commissions', which were in fact only licences for hunting goats and pigs on Hispaniola.  

The Vitalienbrüder. Piracy became endemic in the Baltic Sea in the Middle Ages because of the Victual Brothers.


“Even in the North Sea, much nearer to European seats of power, governors or feudal lords of small coastal principalities made quick money out of issuing commissions of dubious value. For example, according to Lunsford-Poe, a 'Grave' (Duke) of Ormond in Ireland issued such a document to the Dutch privateer Jan Corneliszoon Knole in the year 1649. Knole's legitimate Dutch commission only permitted him to attack and seize the vessels of Dutch enemies; the Duke of Ormond's commission, however, entitled him to prey on ships along the coast of Dutch Zeeland, which was exactly what he did, promptly attacking and seizing a vessel from Rotterdam. Knole was far from the only privateer who stacked the cards in his favour by accepting another commission from a conveniently uninquisitive party: the more commissions one held, the broader the range of vessels one could legitimately attack. Even had they been inclined to care about legal trifles, most pirates and privateers were illiterate and could not possibly read the conditions and limitations mentioned in their commissions— which helps to explain why the Danish governor of Petit-Goâve could do such a brisk trade selling worthless hunting licences for an island not even under his control: his illiterate customers mistook these impressive-looking documents for privateering commissions. 


“Against the backdrop of endemic corruption, it is unsurprising that some officials who could not simply hand out fraudulent commissions chose to cross the line in a more obvious way in order to profit from pirates. Usually, they did so by directly aiding and abetting them, as it would nowadays be called in criminal law. In the seventeenth century the aptly named Thomas Crook, justice of the peace and chief officer of Irish port of Baltimore, openly supplied pirate ships with victuals and other necessities, even entertaining their crews in his house — with the foreseeable effect that other inhabitants of the port also saw it as their right to wheel and deal with the pirates to their hearts' content. It is obvious that in this case, as in many others, the pirates and their supporters on land hailed from a society that saw piracy as a perfectly normal, honest occupation — and probably one far superior to serving a monarch or a government seen as an alien intruder into local affairs. Sir Henry Mainwaring, having himself been a successful pirate before turning pirate hunter for James I, even called Ireland 'the Nursery and Storehouse of Pirates', while his contemporary Lord Falkland, lord deputy of Ireland between 1622 and 1629, opined that Ireland's coasts were favoured by the pirates because there they were 'much more cheaply victualled, much more easily out and in, at and from sea, which lies opener with less impediments of tides and channels'.”

Pirates: A New History, from Vikings to Somali Raiders
 
author: Peter Lehr  
title: Pirates: A New History, from Vikings to Somali Raiders  
publisher: Yale University Press  
date:  
page(s): 78-81

The White Death


Nicknamed The White Death Hyh was a prime target for the Soviets who struck him with mortars and heavy artillery to halt his killing spree which once claimed 25 men in one day This image in which Hyh poses with an M28-30 in his winter camouflage shows how he was able to blend into the icy terrain of eastern Finland

Nicknamed The White Death, Häyhä was a prime target for the Soviets, who struck him with mortars and heavy artillery to halt his killing spree, which once claimed 25 men in one day. This image, in which Häyhä poses with an M/28-30 in his winter camouflage, shows how he was able to blend into the icy terrain of eastern Finland


Where Mayonnaise Comes From

April 19

Anniversary of the Battle of Port Mahon
 

The Battle of Port Mahon 1756. Artist unknown
 

The Mediterranean island of Minorca which is now a Spanish possession has an interesting history of conquest and ownership. One of the first conquerors of the island was Hannibal who named the capital city after his brother Mago pronounced "ma-ho"). The city later became known as Port Mahon. There is some debate over what the correct spelling of the city's name in English should be; due to the general tendency in English to ignore accents in foreign words, many dictionaries refer to the city by an adaptation (Mahon) of its Spanish name (Mahón), while many other sources vouch for using the Catalan spelling (Maó) in English-language publications.

In 1756 when Minorca was under British control, the French landed 15,000 troops in Port Mahon under the leadership of the infamous Duc de Richelieu. Port Mahon had a British garrison of 3000 men, but the principal protection of the island was the responsibility of Admiral John Bang who commanded a fleet of thirteen British ships in the Mediterranean. Because of a major tactical error by Bang, the British fleet was decimated and Minorca surrendered on May 28th. Bang returned to Gibraltar where he was tried by court-martial for incompetence and subsequently shot, a form of indictment and punishment which unfortunately has gone out of vogue. In commenting  about the trial in Candide, Voltaire wrote: "The British shoot an admiral every so often pour encouragerles autres" (to encourage the others).

The invasion of Port Mahon on April 19th was so successful that the French didn't suffer a single fatality. The Duc de Richelieu was ecstatic at his initial success and requested his chef to create a special meal to celebrate the success of the invasion. A dinner of fresh seafood was served which was bound by a special dressing created by the chef. The dressing, named after Port Mahon, was called mayonnaise.

The use of mayonnaise as a dressing and as an ingredient for sauces spread quickly throughout France after the Duc de Richelieu's successful return to France where he dramatized and elaborated the story of how mayonnaise was invented under his inspiration. As with many basic recipes, each region of France began to develop its own variation of mayonnaise or mayonnaise-based sauces.

Two of the most famous variations on the original mayonnaise theme are Sauce Aioli (garlic mayonnaise) from Provence and Bayonnaise (pimento and cognac mayonnaise) from Bayonne. Aioli also refers to one of the most famous dishes from Provence which involves either a poached or salted cod surrounded by a variety of vegetable and hard-boiled eggs served with the Sauce Aioli. Bayonnaise became so popular in the nineteenth century that there was a movement among some French food writers to make Bayonnaise the generic term for mayonnaise. Bayonnaise, served either hot or cold, is one of the most popular dressings for poached fish and shellfish.

In French culinary jargon, whenever the word "mayonnaise" is used in conjunction with a cold meat, fish, or shellfish, such as Mayonnaise de poissons (a mayonnaise of fish), Mayonnaise de vollaille (a mayonnaise of poultry), or Mayonnaise de homard (a mayonnaise of lobster), the terms refer to a cold meat, fish, shellfish, or poultry, covered with mayonnaise, and usually garnished with lettuce hearts, hard boiled eggs, capers, olives, and occasionally anchovy fillets.

The quality, consistency,  and taste of a mayonnaise depends on the type and quality of oil used. When you use an olive oil. the consistency will be more oily and the flavor may be too strong for a delicately flavored dish. When you want a more delicately flavored mayonnaise, use peanut oil. For salad dressings and cold meats, use half peanut oil and half olive oil. Use only olive oil for the more robust types of mayonnaise or mayonnaise-based sauces such as Sauce Aoili (garlic mayonnaise) or Sauce Callioure (anchovy mayonnaise).

Another key factor in a successful mayonnaise is the temperature of the ingredients. All ingredients (eggs,  lemon juice. mustard and other flavorings such as garlic, dill, etc) must be at room temperature. Never use ingredients directly from the refrigerator.  The thickness of the mayonnaise is dependent on the amount of egg yolk used. If you want a thicker mayonnaise, use less egg yolk. For a thinner mayonnaise, use more yolk.

Either lemon juice or vinegar can be used in making a mayonnaise, depending on your personal preference and on the specific type of mayonnaise being made. I prefer lemon juice in the basic mayonnaise and in any of the special mayonnaises designed as an accompaniment to fish such as a mustard mayonnaise. Some of the stronger types of mayonnaise such as Sauce Aioli require a more pungent vinegar and some of the fruit flavored mayonnaises require fruit-flavored vinegars.


 

Basic Mayonnaise Recipe

Ingredients

2 egg yolks
5 tsp fresh lemon juice
1 tsp Dijon-style mustard
1 cup canola oil
1/2 tsp salt
1/2 tsp freshly ground white pepper

Instructions

In a blender or a food processor fitted with a steel blade, blend egg yolks, lemon juice. mustard. salt & pepper for 15 seconds.
With the motor still running, slowly add the oil in a thin stream. As soon as oil is added. turn off motor. If necessary, the mayonnaise can be thinned with 1 tsp or more of water