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At random: Probably the most expensive ballast ever carried by a ship was two tons of gold and eighteen tons of silver coins carried by the U.S. submarine TROUT while on a trip from Corregidor to Pearl Harbor early in World War II. TROUT had removed her moveable ballast to allow for a larger cargo of ammunition to be transported for the defenders on the embattled island. Lcdr. Fenno, TROUT's CO, planned on replacing the ballast with sand bags, but found none were available. The gold and silver from the Bank of the Philippines was substituted as ballast, which also solved the problem of removing the treasure to a safe place prior to invasion by the enemy.

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RCK

Posted 2009-08-17 6:52 PM (#29778)

Master and Commander

Posts: 1431

Subject: Mtd Rats

Yield
4 servings
CloseTimes:Prep10 min Inactive Prep15 min Cook30 min Total:55 min

Ingredients
2 ripe tomatoes
Kosher salt
8 strips bacon
4 slices Texas toast or other thick sandwich bread
3/4 cup grated cheddar cheese
3/4 cup grated part-skim mozzarella cheese
3/4 cup mayonnaise
5 scallions, finely chopped
1/4 cup chopped fresh parsley
1/2 small zucchini, very thinly sliced
Freshly ground pepper
Directions
Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.

Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

Per serving: Calories 680; Fat 55 g (Saturated 15 g); Cholesterol 65 mg; Sodium 1,181 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g

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