Friday Random Ten: 2010-08-13


NameArtistAlbumGenre
1. Soon All Will KnowWynton MarsalisMarsalis Standard Time – Volume IJazz
2. Mama, You Got A DaughterJohn Lee HookerCity Of AngelsSoundtrack
3. In The Marketplace (Interlude)Earth, Wind & FireAll ‘N AllR&B
4. The King Of The Golden HallLondon Philharmonic Orchestra & London VoicesThe Lord Of The Rings: The Two TowersSoundtrack
5. Radio SilenceThomas DolbyThe Golden Age Of WirelessAlternative & Punk
6. Gone the DistanceStan RidgwayBlack DiamondAlternative & Punk
7. St. TeresaJoan OsborneRelishRock
8. Who Dunnit?GenesisAbacabRock
9. The Answer Lies WithinDream TheaterOctavariumMetal
10. Black DogLed ZeppelinLed Zeppelin VIRock

Largest Yacht Ever Built in the U.S.

An example of conspicuous consumption

Cakewalk, Largest Yacht Ever Built in the U.S.


Photo courtesy Jim Raycroft

On August 8, Derecktor Shipyards launched the 281-ft motor yacht Cakewalk, the largest yacht (by volume) ever built in the U.S. The six deck, 2,998 gross ton vessel floated off Derecktor’s new 4000 ton dry-dock into the waters of Bridgeport harbor, after several years and many thousands of skilled labor hours.

Cakewalk was designed by Tim Heywood Designs with Naval Architecture by Azure Naval Architecture. Interior design was by Dalton Designs, Inc. Literally dozens of subcontractors from engineering firms to security specialists participated in the project. “We certainly could not have done it without them” commented Gavin Higgins, VP of Business Development at Derecktor. “Some of the world’s most experienced and skilled specialists put their expertise into this job. You cannot successfully build a yacht of this size and complexity with having that sort of talent available.”

The yacht will remain at Derecktor for the next few weeks undergoing final outfitting and sea trials. She is scheduled to make her much-awaited debut at the Ft. Lauderdale International Boat Show in October.

Specifications:
Length, o.a. 281 ft
Length, w.l. 248 ft
Beam 46.9 ft
Draught 13.1 ft
Gross tonnage 2995
Propulsion 2x 16V400M71 @ 2465BKW (3306HP)@200 RPM MTU
Propeller 2x 5 Blade Rolls Royce Single Pitch
Speed 17 knots / 15 knots
Fuel capacity 97,000 gal
Range 5000NM @15 Knots
Power Generation 2x MTU 2000 series V12 M-40B @660EKW
2X MTU @60 550 Series @ 350 EK
Emergency Pack 1x MTU S60 400 Series @275 KW
Stabilizers 4x Quantam Zero Speed
Bowthruster Jastrom 400 KW
Windlasses Steen
Interior design Elizabeth Dalton, Dalton Designs, Inc.
Exterior Design Tim Heywood Designs
Naval Architecture Azure Naval Archititects
Engineering Design BMT Nigel Gee and Associates, Gibbs and Cox
Tenders Riva, Vikal, Intrepid, Zodiac
Classification Lloyds Maltese Cross 100A1SSC yacht (P) mono G6
Construction Steel Hull, Aluminum Superstructure

Mmmm, Coconut Curry Mussels

I haven’t tried this yet, but having tried many different coconut curry seafood dishes while working in India, this sure looks like it might be good.

Coconut Curry Mussels

Coconut Curry Mussels

INGREDIENTS

  • 2 lbs of mussels, cleaned and debearded
  • 1 tablespoon of vegetable oil
  • 1 yellow onion, chopped
  • 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
  • 3 teaspoons of ginger, minced
  • 1 1/2 tablespoons of curry powder
  • 1/2 cup of chicken broth
  • 1 can of coconut milk
  • Pinch of salt
  • 1 stalk of lemongrass, chopped into four pieces and smashed
  • 3 kaffir lime leaves * (optional)
  • Chopped cilantro
  • Lime wedges

* Kaffir lime leaf: a key ingredient in Vietnamese, Thai, and Hmong cuisine; can be found in Asian Markets, though many markets now carry them in the produce aisles with other fresh herbs. The taste is very distinct and can’t be substituted. However, you can make this dish without the leaves and the mussels will still taste great.

METHOD

  1. Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their “beards”) and place them in a bowl of cold water until ready to use.
  2. Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.
  3. Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open. Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it’s good to eat or not, toss it.) Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.

Serves 4.

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