Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 2 replies
- 631 views
A couple of things, first the bad news. it's been over a year since Pusser's as changed the proof of their rum from 47.75% to a measly 42% alcohol, has anyone noticed this? You can't find the good stuff anywhere. I drink so little rum these days, but I have always looked forward to this once-potent spirit, which, I can recall, was so pungent that the fumes alone were intoxicating. It had the characteristic of an industrial-stregnth cleaning solution meant for hospitals and institutions....yes it was THAT potent. You treated it with respect. On an unusual note, I found this bottle of Hurricane Rum for $19 for 750ml. This is one of those peculiar insta…
Last reply by oderlesseye, -
- 3 replies
- 643 views
I was trying to find a brand of rum and stumbled across this...and wow a Rum Tasting event is coming and you can apply...would'nt that be just grand for a bunch o pyrates? Ministry of Rum One of the articles: The Tradition of Rum and the Sea You just can't beat sharing a rum drink with friends on a boat at the end of another perfect day in the tropics. Add the excitement and anticipation of the elusive green flash when the sun dips below the western horizon and you'll experience one of the great pleasures of life on the water. This scene doesn't end, however, when our brightest star is gone from sight. It continues to be played out westward around the globe as sailor…
Last reply by CaptainSatan, -
- 3 replies
- 621 views
...I was perusing ebay for cookbooks and found a cookbook called the Pirates' House Cookbook. I looked up the name and sure enough there is a restaurant. Has anyone been here? The Pirates House Restaurant here's a bit more info on the place.....and ghost tales.. Haunted Houses
Last reply by Captain Midnight, -
- 10 replies
- 793 views
I was just thinking does anyone here make any Pirate themed meals..I mean not just for a party...but everyday eatin'?
Last reply by Lady Alyx, -
- 14 replies
- 1.2k views
A friend of mine mentioned Thomas Tew Rum. Actually made from molasses rather than sugar cane, which I believe was the way most New England Rum was made during the American Revolution: Thomas Tew Rum
Last reply by Iron Hand, -
YOUR drink! 1 2 3
by LadyBarbossa- 63 replies
- 2.2k views
I'm sure this was asked before but the thread 's either been lost or something else. So... here's the question... If you could have a drink made for ya, named after you... what would be in it and what would it be called? Example... Siren's Plunder Me Cherry which is simply Rum (Captain Morgan mind ya) and cherries with optional grenadine. Mine... Well, I've been pondering it. So... here 's a couple: 2 shots Hot Sex and 2 shots Godiva chocolate liquer optional drizzle of chocolate syrup served on the rocks. The name? Not sure yet. maybe the Sweet Kiss. Or a bolder mix which is 2 shots Hot Sex, half shot Irish Cream, half shot Cask and Cream, 1 shot Godiva choc…
Last reply by Ransom, -
- 155 replies
- 4.4k views
Oh, this is so weird yet funny. You know you think too much about piracy and too much of a pirate... when you think about Davy Jones and the first thing that comes to mind... is gotta get something to eat at Long John Silvers... and grab the fish planks, shrimp, clams dinner with the lobster bites! Anyone have those twisted piratical moments? ~Lady B
Last reply by lady snow, -
Coffee or tea? 1 2 3 4 9
by JohnnyTarr- 221 replies
- 9.6k views
Ok while some of us can drink our rum at all hours, I sit here in the early morning with me cup of coffee. Rum just doesn't help me wake up like it used to. I got a blend of French roast coffee beans and chickory that I made myself and I like a lot. What else do you all imbid in?
Last reply by Red Cat Jenny, -
- 2 replies
- 3k views
The above titled book Just came into the library. There are some nice photos of cooking utensils and containers (going back to RHJ's inquiry) There are chapter on foodstuffs, eating habits , food preperation and concepts of diet & nutrition. Each chapter is broken down into sections, sometimes regional sometimes by nationality influence or foodstuff. It covers a period between 1567-1825. It is a wide range of time but they do indicate which foodstuff etc is in use during which period. Also just in The New Encyclopedia of Southern Culture v.7 Foodways. Lots of intersting historically facts relating food and food customs. It may give an idea what Blackbeard woul…
Last reply by Red Maria, -
- 3 replies
- 2.5k views
I am hoping that a generous pirate on this forum will offer a hand to a marooned buccaneer. I am trying to find an online retailer or good soul that can obtain and ship a bottle of Jack Tar Superior rum to Texas. The manufacturer has confirmed that they do not have and have no plans to obtain a distributor in the Lone Star state. Of course, I am willing to provide plunder by Paypal (or whatever means needed) to secure a bottle and well-packed shipping. The object of my (binging) desire: Any assistance this new pub-poster can get will be IMMENSELY appreciated.
Last reply by Graydog, -
- 12 replies
- 648 views
I thought I'd throw out some ideas and also look for some recipes... For starters, at Pike River, we had an excellent stew which I have no idea as to the contents. But my missus and sister out- I mean in-law made some very tasty shish-ka-bombers. We also had some very good corn on the cobb and fresh bread. All seemed simple to throw together and the variety was nice. Breakfast was very nice with eggs, ham, potatos and a corn cake??? I suppose some pancakes and bacon would also be an easy fix... However it seems bonless porkchops $4 for 4-6 are cheaper than a side of ham or a couple pounds of bacon... BTW: GAoP or not, it's been years since I had a good potato pancake.…
Last reply by Red Cat Jenny, -
- 5 replies
- 506 views
They sure knew how to party in the late 1600s. Admiral Edward Russell's 17th-Century throwdown Think you can drink like a sailor? Maybe you should take a moment to reflect on what that truly means. The record for history's largest cocktail belongs to British Lord Admiral Edward Russell. In 1694, he threw an officer's party that employed a garden's fountain as the punch bowl. The concoction? A mixture that included 250 gallons of brandy, 125 gallons of Malaga wine, 1,400 pounds of sugar, 2,500 lemons, 20 gallons of lime juice, and 5 pounds of nutmeg. A series of bartenders actually paddled around in a small wooden canoe, filling up guests' cups. Not only that, but the…
Last reply by Red Cat Jenny, -
Rats! rats! yum!! 1 2 3
by Rats- 64 replies
- 1.8k views
Rats rats yum! Rats rats yum! They're munchy, crunchy, munchy, crunchy, Yum! Yum! Yum! Yum! Yum! One of the wonderful things about Rats, is "I'm the only one!" I'm the only one! See what happens when they take away the rum rat-ions??!
Last reply by BriarRose Kildare, -
- 0 replies
- 377 views
So, during a night of moderate drinking, my wife and I came up with a new drink recipe. It's not for light weights, for sure. It was good enough that we decided to come up with a name for it, quickly adopting Scurvy Pyrat for this delicious concoction. SCURVY PYRAT: 2/3 Pyrat XO Reserve 1/3 Ice-cold Limoncello Start with the Pyrat poured into a chilled glass (size according to taste and liver's condition), then add the Limoncello. The cold limoncello will sink and create a semi-layered drink, though this can be stirred up if desired. The result is a fine sipping rum with a lemon twist that compliments the good rum. Coastie
Last reply by Coastie04, -
- 8 replies
- 1.2k views
I LOVE to cook (but can't clean up all that well worth a spit). Bought some salt Pork the other day (was and still is available at the HyVee supermarket here) and started experimenting with it on a few recipes I have for reenactment cooking. So, I began to wonder (as I often do) about all you out there. Your cooking and recipes, etc. How's about some swapping of recipes or some ideas? What have you tried and is good in a dutch oven or on a spit... or in a copper boiler... maybe over a brazier... I'll type up some recipes here when I get some more time. But in the meantime... let's hear yours! Who knows, may put this into a REAL cookbook to pass around to the Pub…
Last reply by MrSnailGrave, -
- 24 replies
- 1.4k views
I just finished seeding and peeling a large papaya. It's been in the fridge awhile and is quite ripe, but still firm. I don't eat papaya very often, and I'm not sure if I've ever prepared one myself before. This one has a faintly musky scent to it that isn't terribly appealing. I'm not sure if that means it's gone off, or if that's the way it's supposed to smell and that's why I don't usually eat papaya. Perhaps instead of eating it, I'll just throw it in the blender and make a facial mask out of it. (Hmmm... enough to coat my whole body, I think!) I also have some mangoes in the fridge that should be used up. I really like the small yellow Ataulfo mangoes. They'…
Last reply by Red Cat Jenny, -
Ok as you all know I am tring to become a self-sufficent sailor. I am making my own boat and I will make my own sail. I doubt that I will make my own line as their is much better out there than I could make. I know that a man can only live so long on saltwater alone. So as I am in drydock now I would like to know about your tastes in Rum. I have tried Captain Morgan's, and Pyrat both straight. Now in one of my magazines I find Pusser's Rum and this past weekend I went to the store and found a sea of rum for sale. I know that this has been talked about before and I will set out for those waters soon, but I would like an updated opinion on rums. So there you go.
Last reply by Graydog, -
- 1 reply
- 630 views
Loki, or more properly, Loki's Revenge Who drinks it? Who makes it? What is your recipie for it? I have a batch brewin' Vanilla and hazlenut, but would like to branch out. http://www.webtender.com/iforum/message.cgi?id=67272
Last reply by BriarRose Kildare, -
- 15 replies
- 663 views
Ed hamilton and his Ministry of Rum.Time Magazine article In the past, I have posted on his rum forum, and Mr.Hamilton responds likewise and very informatively.
Last reply by Matusalem, -
- 4 replies
- 710 views
Me goodwife be lookin' fer a rum punch receipe to serve to our 'guests' at an upcoming yard blast. Whose got a good un?
Last reply by Red Sea Trade, -
- 23 replies
- 917 views
First off to all Vegetarians, forgive me. Every once in awhile you gotta have a steak. I was wondering how the pirate community here grills, frys, bakes, saute, skewer, broil their steaks and what cuts do you like and what do you like to serve with it? I love to grill mushrooms or onion slices along with mine sometimes...would love to hear other opinions recipe's ideas...since summer is coming.
Last reply by Coastie04, -
- 4 replies
- 748 views
If you can translate from German, you can pick up this toaster that makes skull and crossbones toast... Pyrate Toaster
Last reply by Captain_Jack_Sparrow, -
- 9 replies
- 593 views
SO I was planning to attend a get together with some of my LEO partners and had even purchased a "large" bottle of the captain..... (the goal was to save folks money and also buys drinks for a lot of people, for the same price I would pay for a few rail drinks)...... However at the last minute I got ordered for an OT assignment Now being the kinda guy that I am... I even offered for them to take said bottle off of my hands and enjoy themselves with out me... After all, what are friends for.... Right? What would you do??? What would you do if you were one of the drinkers?? Take care and here's to you! Rats
Last reply by Ransom, -
Chilli
by JohnnyTarr- 17 replies
- 683 views
I am so cold these last few weeks that I am going to thaw myself out one way or another. I am going to make my own chilli recipe. I found three other recipes that I am going to work with and make my own out of. Now I was just wondering if chilli could be in GAoP? The chilli pepper is from Mexico and was brought to the rest of the world by the Spanish in the mid 15th century. I could believe that cooks on ship would use the pepper to spice up and cover up bad tasting food. What say you all??
Last reply by Lady Alyx, -
- 35 replies
- 1.9k views
This might be apropriate in a different section, but... What kinds of cheese was around at this time? I can assume Cheddar and Swiss, but there are so many different types of cheese out there... However all those other choices weren't around then. What other 'common food' was there? Aboard ships we talk about salt beef and pork, beans, rice, peas, ships biscuits and cheese. Rarely do I hear of chicken, goose, rabbit, goat or lamb. But there was livestock on many a ship to feed the crew...
Last reply by CrazyCholeBlack,
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