Sic Semper Tyrannis 2008

String Theory

Go for it!

Pat Lang

http://en.wikipedia.org/wiki/String_theory

Mass Drivers

I first became interested in these about twenty years ago after watching a "Nova" production about  them.  They feature prominently in the old Heinlein novel "The Moon is a Harsh Mistress" as a cheap way to deliver the ore products of Lunar mining to target areas in the Pacific Ocean where they could be recovered.  If you are getting the idea that I am interested in space programs, you are right.

Pat Lang

http://en.wikipedia.org/wiki/Mass_driver

Space Elevators

I enjoyed the copnversation on "peak oil" so much that I am curious to see what this subject elicits.

Pat Lang

http://en.wikipedia.org/wiki/Space_elevator

"A Loaf of Bread, A Jug of Wine" etc.

http://www.globalsecurity.org/wmd/world/iran/nuke.htm

http://www.globalsecurity.org/wmd/world/iran/missile.htm

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"..And Thou Beside Me In the Wilderness."  Omar Khayyam was always an odd Persian but I think he would have serious problems living with many of his present countrymen.  He was a scientist and mathematician as well as a poet, but his skepticism would not have been appreciated in the Islamic Republic of Iran.

What are we to make of Iran's nuclear intentions and capabilities?  Courtesy of my Alexandria neighbor, John E. Pike and the "Daily Telegraph" we have the materials shown above.

Shahab-6?  10,000 kilometers in range?  "Two to three years" to weaponization?"  If this is true, then Iran would hold English cities at risk.  When?  No one really knows how long that would take.  Three years?  Five years" Ten years?  Nobody knows really?  The Mullahs probably do not know.

Would they use the weapons?  This is actually rather unimportant.  As a consequence of Iranian nuclear weapons, the playing field would be leveled to a remarkable degree.  T. Friedman would begin to be right about something in his vision of the future.  Could we still crush Iran?  Certainly, but it would probably not come to that.  Rather, we would experience a marked diminution of US influence and leverage in the region, and an upsurge in the general willingness of crazies around the world to believe that we are weaker.  A perception of weakness on the part of one's enemies is a dangerous thing.  Saudi Arabia, Egypt and other "emerging" countries would feel encouraged or threatened (choose your term) into taking similar paths.  Would this danger drive these countries further into our arms?  It is impossible to say, but with my usual pessimism I fear the worst.

Obviously, diplomacy and persuasion should be played out to the end, but the reactions of the Iranian government thus far are not encouraging.

People will say that this is all "cooked up" by the neocons and Bushies.  I do not think that is true.

Pat Lang

How to Cook a Country Ham

In honor of the approach of Christmas festivities and such like that I offer this recipe which I "inherited" from a friend's grandmother down in Southside Virginia.  Over the years I have tinkered with it a bit here and there and would welcome suggestions.  I won't necessarily take them, but I WILL welcome them.

The culinary influence of the South seems to be growing.  "Miz Paula's" show on the cooking channel is an example, but sometimes people don't know where the dishes come from.

I once had a friend (Northern) express surprise when informed that "Biscuits and Gravy" are not a new thing developed in LA.  Oh, well.

Remember:  After it is all cooked, including baking put it in the refrigerator over night.  It is ALWAYS served cold.  SLICE IT THIN!!!!

"A country ham can be hung up in your basement indefinitely before it is
re-hydrated.  Pay no attention to any signs of mold, etc.

To cook a dry-cured country ham from Madison County in God's own
Commonwealth, you first take it out of the net bag, then soak it in a
big cauldron in which the ham will be covered with cold water.  You soak
it for anything from 10 to 18 hours, depending on how much salt you want
to get out of it.  I would recommend about 15 or 16 hours, changing the
water 2 or 3 times.

Throw the water away, fill with new water to cover the ham.  In the
water put a medium sized quartered onion studded with six or eight
cloves, a dozen black pepper corns, half a dozen Allspice berries, a bay
leaf, a quartered apple, and some cider.  I would put in a cup of
Bourbon whiskey, but maybe you won't.  Incidentally, the alcohol will
all cook away, so all that will be left is the taste.  Bring the water
to a boil, and then reduce the heat so that the ham simmers in all this
wonderful stuff.  Simmer 20 minutes a pound plus another twenty minutes
to be sure.  Take it out of the pot and let cool until "just warm."
Skin it with something like a really sharp "boning" knife.  Work the
blade parallel to the surface of the ham to take off the skin and then
the thick layer of fat underneath.  Take the fat off in thinnish
layers.  You will be surprised at how much fat there is.  Be careful you
don't get into the meat underneath.  The fat is translucent.  The meat
is, well, not translucent.  Once you get all the fat off,  score the ham
lightly and stud with cloves.  Coat this marvelous object with a glaze.
We use one made of real maple syrup, brown sugar, dry mustard, and a cup
of Bourbon whiskey.  Remember.  The alcohol will be gone after cooking.
Put the ham in a preheated 350 degree oven for an hour.  Let it cool
completely and you are ready to carve.

The ham has two flat sides and two curved sides.  Using a very sharp ham
slicer with a long, narrow blade, slice some very thin slices off the
less curved of the two curved sides to make it flat.  Then stand the ham
on that side and start carving off the more curved side.  Start down
near the hock by making a vertical cut to the bone, then slice paper
thin slices, working your way toward the big end of the ham and
gradually inclining the knife so that after a while you are cutting
long, very thin slices that are six or eight inches long.

This ham will keep in the refrigerator two or three months, wrapped in
aluminum, and is an endless source of sandwiches (turkey and country ham
is one great possibility), snacks, etc. Make sure you slice it as near
to paper thin as you can manage.  Otherwise, the full flavor of the ham
will overwhelm you."