It is a critical essay on Rob Walsh's excellent research on Jetton but also how he has fallen prey to the faults of primary documents. Those of you educated in History or some other discipline that uses critical thinking will see it as a critique.
All too often, we see history as a vehicle of propaganda, essentially... written by the winners in order to gain validity as to their deeds. I wouldn't have a problem with this if the masses had access to both sides of the story and were able to discern the differences. All too often, mere repetition serves to prove the old adage: "repeat a lie often enough and it eventually becomes accepted as the truth."
The huge amounts of public confidence in British and Irish Shipbuilding, as well as one of Britain’s (and American) shipping companies would have been destroyed. Simply put, Lloyd would cover fully acts of God not negligence or Harland and Wolfe’s Shipyard’s defect in design.
The design of the Titanic was unique and considered to be revolutionary at the time it was built. As a non-standard design, it had little or no impact upon the market, as it was highly unlikely that either a passenger or their freight would encounter it, even remotely. As we know, manufacturing would find itself a slave to the war effort in the immediate aftermath.
We often are fully aware that how a person REALLY cooks and how what is placed online or in a book can differ. I think I cited once before what REALLY went into Mikiskas sauce and rub on a Bobby Flay VIDEO show once was ENTIRELY different from what was posted as the recipe on the Food TV cite.
I've noticed this too on Flay's shows, especially the throwdowns. I've heard him explain that it's often because either he himself of his two sous chefs will continue to tweak the recipes, and sometimes will make an outright change of the dish. The show is only a half-hour usually, and they not feel it worth the trouble to update, and/or, they may want to keep somethings secret. What's the Tolkien quote about chefs... something like "they like to keep their mystery, as the words of the praise by those in pleasant suprise are often louder."
Foiling, for instance, is nothing but merely braising the meat in its already quite robust collection of flavors – of course part of braising is merely simmering in a closed environment – the simmering liquid ends up as a collection of the beef drippings, your rub, the smoke and results of the maillard reaction.
I'll foil sometimes to protect my bark... and depending on whether I'm trying to speed up or slow down a cook, or accomodate another dish sharing the grill, I'll make a decision on what side of the foil to use on the outside of meat/dish.
I used to make my mashed potatoes al naturale. Now, I make my mashed potatoes with half instant and the other half boiled potatoes with skins on. The instructions call for boiled water so I just make the whole dish better by boiling water with potatoes already in it and mash them up and add.
Depends who you're feeding. That flavor enhancement is, in my experience, due to addition spicing added by the mix: namely sodium. My wife wouldn't see it as an improvement... she'd complain.
Add to that the INTERNET driven taboo that claims simmering meat as “untraditional” when the TRUE story is MANY different people (ONCE BBQ BECAME A BUSINESS OR A WAY TO FEED TRAILHANDS AT THE END OF A RIDE) sought these shortcuts which often exceeded the flavor of NOT using them. This drive is WHY WE INJECT; to add flavor and retain moisture.
I don't recall simmering as a complaint as much as I recall boiling... as a grouse. And, as to trail cooks or Q-cooks in general, it's actually a borrowed french technique (brasier... and not even the kind I like ;)) that was adapted and altered from need: the french call for an initial sear of the meat and essentially pan roast after.
Trail cooks, not having a kitchen handy, were forced to more or less boil first, to allow for a faster cook. This is understandable, as getting a herd of cattle to stand around an wait wasn't an easy talk. Boiling it also made a reheating later that much easier. But it would be my guess that this food wasn't the tastiest, hence one of the reasons cowboys loved heading into town for dinner (and other attractions, of course).
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]
[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]
[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]