Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 4 replies
- 512 views
I know a way to a Pyrates heart: RUM. Right? I should hope so... Anyways I wanted to ask... I wanna create a sticky post for Rum reviews so we can keep coming to it and reading or posting more reviews to it. Is that possible? If not I can make a cheap lil forum seperate for people to bookmark if they like. What would you pyrates like to see? I made: Rum Reviews so if you would like to join please help me out and start it up for me! I would love you guys forever! And you would love me for making such a cool rum review! HyarrR!
Last reply by Capt.Rummy, -
- 2 replies
- 583 views
Hello all o' me brothers an' sisters o' th' coast. I learned an interestin' fact about what mixed drinks our forefather Pyrates would drink back in the day. Accordin' t' th' author Richard Zacks from th' book "The Pirate Hunter" shipmates would typically drink a rum punch consistin' o' Rum, Water, Lime-Juice, Egg Yolk, an' Sugar wi' Nutmeg scrap`d on topped. Well, I tried mixin' this. What I determined be I did nay want t' put water in 't an' ruin th' Rum by waterin' 't down. Th' Lime-Juice did nay change anythin' an' th' egg yolk made th' drink yellow . Th' sugar sweetened th' Rum an' th' Nutmeg be thar fer th' looks. After I be done mixin', 't looked like a thin Egg …
Last reply by Mad Matt, -
- 55 replies
- 1.8k views
For all you rum aficionados out there; we all know there's more to rum that Capt. Morgan's (blasphemy, I know!) but has anyone ever done a lengthy rum comparison test? Fer example, the Puerto Rican Rums seem to be mellower than most, the Jamaican rums have more scent and the French Caribbean (Martinique) rum just plain hurts, IMO. in more ways than one. Dark Hawaiian rum tends to be thicker in texture than other dark rums. So let's hit the virtual pub and do a taste test, shall we? What's in YOUR rum?
Last reply by BattChief, -
- 1 reply
- 326 views
Me mates o' the Stranglehold had us a nice campin' trip in Valley of Fire State Park jes north o' Las Vegas. Twer a grand time an' I brought a large jug o' Diego's Rum ta be sippin' 'round tha campfire. Fer any o yooz who havn't had ta' pleasure o indulgin' in Diego's fine elixer, it be a very tasty blend o' lot's o dangerous tings, but still be tastin' like the chocolaty milk yer mommy made fer ye as a wee one. On Friday night, the wind were a gustin' at 'round 40mph an' between blowin the flames right outta the fire pit, we were all gather'd round an' a few brave souls were sippin' on the Grog an' havn' a few laughs. After a couple mugs o' the Grog, yer feelin' a …
Last reply by Diego Santana de la Vega, -
'Tis 'bout time for a Friday morn beverage discussion: Ales, Stouts, Lagers, Pilsners . . . jus' to name a few. Any brands worth mentioning that aren't made by Bud or Coors? What ale be ye imbibin' at yer local fest? I wanna know wot be available that I need a pirate out west ta ship me, (any you Colorado folks, I be likin' the LeftHand Brown Ale, or Fat Tire's Amber Ale. ) Meself be takin to a MackesonXXX or Young's Double Chocolate Stout, 'ere on the east coast. McHenry's not a bad brew, nor DeGroens, both of which made 'ere in Baltimore. Try the Fordham, if'n ye be at the Ram's 'ead Tavern 'ere in Maryland. .
Last reply by Pew, -
- 6 replies
- 720 views
I've posted in the raids forum about a pirate camping weekend I'm working on. I've been asked by the campground owners what sort of food I want to have prepared for dinner on the Saturday, and I'm at a somewhat loss for ideas as to what would be easily prepared that would be something appropriate for a pirate to eat. So: What sort of food(s) would a pirate eat on board a ship as well as on shore? I also need suggestion for a pirate themed non-alcoholic drink that could be served during the weekend (reason being that there might be people attending who will be under the age of 21) Morick Towain Captain of the Pirate Brethren of Texas Moderator of the Gay Pirate Reena…
Last reply by JoshuaRed, -
- 14 replies
- 2.1k views
Little help with a simple subject with a million answers. Wanting to find some recipts for the menus of ship and port food 1790-1810. I have Scotish Duff, Hard tack, and Salt Meat. I know Scurvey was rampent in this time but to make is even harder I am looking around for certain areas Southhampton, England Jamaica, and, New Orleans.
Last reply by Seacutter,
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