Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
-
- 30 replies
- 7.5k views
Was wondering if anyone here has ever tried their hand at making their own alcohol { ETOH}? our plum tree is seriously overloaded this year, and in an attempt to use the fruit without waste, i have decided and am currently brewing some home made plum wine......small scale-- got a near gallon going... i am not afraid of the chemistry... LOL..because basically yeast grows and redoubles itself every twenty minutes.... yeast eats sugar and pees out alcohol-- when all the sugar is consumed, the yeast, from swimming in its own waste, dies and you are left with alcohol-- the more sugar you feed it, the richer in alcohol content you have !!-- if yah bottle it …
Last reply by Ricblackthorne, -
- 30 replies
- 6.5k views
This has always been a camp favourite: MEAT PIE Crust; * 3 3/4 cups all-purpose flour * 1/2 teaspoon salt * 1-1/2 cup lard or shortening, chilled * 9 tablespoons ice water Filling: 3 lbs. ground meat 3 lbs. grated potatoes 3 lbs. finely chopped onions 1 Tbs red pepper flakes 6 cloves of crushed garlic salt and pepper to taste DIRECTIONS 1. Whisk the flour and salt together in a large size bowl. With a pastry blender or two forks, cut in the cold lard/shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough …
Last reply by LadyBarbossa, -
Shepherds Pie 1 2
by Jib- 29 replies
- 6.1k views
I don't know if Shepherds Pie is a period dish but we eat it at least once a month during the cooler weather. How do you make yours?
Last reply by Seamus the Unlucky, -
Rum Samples 1 2
by Capn Bob- 28 replies
- 7.3k views
As I am new to the wonderful world of rum, I'm searching for a label that suits my tastes. And since I don't wish to blow near $20.00 (or more) on a full size bottle, I am wondering if the company may know of sources wherein I might obtain sample bottles of rum. I already have a couple of Myers Dark, and would like to find some Appleton and Mount Gay. Can anyone help?
Last reply by Joe Pyrat, -
- 27 replies
- 13k views
Is it possible for good rum to go bad? How can one ensure their fine bottle of rum will last for more than a year. Do you store it like wine, with the cork covered by the liquid? Or sitting up? Do I need to worry about 'sediment'? Do corked rum need to be drank right away or can it be stored for a year or more? How do you know if rum has gone bad? ~Lady B
Last reply by capn'rob, -
- 27 replies
- 5.7k views
I have been trying for some time to find information on what beer bottles would be like in our period, some say they didn't exist at all, but there is evidence to the contrary. Here is some more evidence I found on a site. Scum is a publication for the Brewers Guilds of the Kingdom of the East and the Principality of AEthelmearc, of the Society for Creative Anachronism, Inc. So I present this article in support of Period beer in bottles, titled: The True Bottling of Beer http://www.pbm.com/~lindahl/scum/bottle.html Text dates for the exercpts include 1609, 1615, & 1691. Now to find a proper bottle ;-)
Last reply by Littleneckhalfshell, -
Salmagundi 1 2
by Karadimos- 27 replies
- 6.6k views
Salmagundi is an old recipe that came to be known as a pirate meal. "Cut cold roast chicken or other meats into slices. Mix with minced tarragon and an onion. Mix all together with capers, olives, samphire, broombuds, mushrooms, oysters, lemon, orange, raisins, almonds, blue figs, Virginia potatoes, peas and red and white currants. Garnish with sliced oranges and lemons. Cover with oil and vinegar, beaten together." (from The Good Huswives Treasure, Robert May, 1588-1660) "A mixture of minced veal, chicken or turkey, anchovies or pickled herring, and onions, all chopped together and served with lemon juice and oil." Salmagundi is also purportedly a meal served on pirat…
Last reply by William Brand, -
- 27 replies
- 3.5k views
In the current issue of "Food History News" no.57, v.15:1 there is a story about the origins of doughnuts. There is a insert titlled "Poking Holes in Doughnut Mythology". Here's an interesting passage: "Other stories link Gregory's (Hanson Crokett Gregory inventor of the doughnut hole) as a very young ship's captain with his invetion of the doughnut, suggesting that the hole was an innovation that made it possible to hook one over the ship's wheel, or prevent the heavy undercooked center of traditional doughnuts from carrying a sailor to the bottom of the sea if he were to be swept overboard." That's food for though next time you're at Krispy Creme! How true it is I do…
Last reply by Mission, -
- 26 replies
- 2.5k views
Three cheers for bread pudding
Last reply by Cheeky Actress, -
So I purchased Hatchet Meg's (of the BlackBeard Crew) rum cake cook book at the Hampton festival earlier this month... After hearing so much about how great her cakes were, and after tasting it first hand (she was selling samples at the festival) I had to have the recipe book.... Up until now, I haven't really had the excuse to make one, but later this week, we are having a pot luck at work for Independence Day, so I thought that would be a good excuse to make one. Well I just dragged the wife to the grocery store (against her will) to buy the ingredients we didn't have on hand (most of them), and then raced home to bake the cake (which Kate has lovingly done 99% of the …
Last reply by Ransom, -
-
- 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, -
- 24 replies
- 4.6k views
Whether it's the Pub down the street, or a restaurant in another town or country, what are your favorite places to eat, and what is it about the place that you like? Brag about a hometown favorite, or even post a link to it. This is one my husband and I just discovered, in the coastal town of Florence, Oregon. The Waterfront Depot. Right on the bay, has the atmosphere of a old Pub — wooden floors, old style bar, small eating area. It's a local hangout, and so busy the only reservation time left was 8:15 pm. We got a table right by the windows overlooking the bay, which was pure luck. The lighting is mellow, kinda like lantern or candlelight. Food was extraordinary! We …
Last reply by LadyBarbossa, -
I have an old pewter spoon, Its got to be a repo, but looks similar to this: I am thinking of making a mold for it and maybe making a set or two of spoons. Question is, does anyone know possible age or period of said spoon styles? Thanks! Wes
Last reply by wes1761, -
- 23 replies
- 841 views
I have a standard recipe fer original grog, but was wondering what all of ye who brew yer own ad to it to maybe give it a special kick? Please, no dead rats, cockroaches er dead man's fingers....I tried enuf o'those already.....
Last reply by capnwilliam, -
- 23 replies
- 8.5k views
Pea Soup Ingredients: 4 c. dried English peas 4 quarts water 6 peppercorns 2 cloves of garlic, chopped 1 large onion, chopped 2 or 3 potatoes, chopped into small pieces salt as needed 1 T. sage (optional) 1 T. thyme (optional) 2 T. lovage (Optional) Maple Syrup (optional) 1. Place the peas in the water and add the seasonings. 2. Put the pot on a brisk fire until it boils and skim off any foam which rises to the top. 3. Simmer until almost done, possibly several hours depending upon the age of the peas. 4. Add potatoes. 5.Cook until potatoes are soft. 6.Add more water if the peas start to stick to the pot. 7.Serve with Johnny Cakes or Slapjacks. Note th…
Last reply by William Brand, -
- 23 replies
- 915 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, -
- 23 replies
- 4k views
came across a interesting find while at the wine/liquor store yesterday. it is Crystal Head Vodka from Canada. The bottle is in the form of a Crystal Skull, very cool, but not cheap, price tag was $49.95, so sadly it had to stay on the shelf, until I can put a few more coins in my treasure chest. http://s175.photobucket.com/albums/w132/li...alHeadVodka.jpg http://s175.photobucket.com/albums/w132/li...rystalSkull.jpg
Last reply by CaptainSatan, -
With Michael's blessing, I have started this thread for those among the pyrate brethren who take a break from drinking rum once and a while, and flirt with le Fee Vert. I admit, I am a newbie at this, and have only sampled two brands thus far. Thus far, I have tried: Lucid...The smell is not its best feature. And Jamie warned me it would taste on the sweet side, and remarked that it reminded him of Good & Plenty candy. He was dead on. As stated on the Wormwood Society review, it's a good starter, but not top of the line. Pacifique...The bouquet is marvelous! As is the taste. In comparison, Lucid tastes like Thames Embankment. Alas, I had already bought a bottle o…
Last reply by PearlyHawkinsHooke, -
- 22 replies
- 4.2k views
What is your opinion?
Last reply by Graydog, -
- 22 replies
- 4.3k views
So... when you are at events... how do you cook meat? What method works best? How do you roast? On a spit? Hanging all tied up in butchers string above a fire? Slow cook in a dutch oven? On a skillet? Do you cook meat alone or cook it with other foods like veggies? Toss in your how to's here so that others may benefit from your culinary wisdom. ~Lady B
Last reply by Red Sea Trade, -
- 21 replies
- 6.6k views
Has anyone out there ever researched distilling? I know that it is no longer legal in the U.S. so I ask in theory only. What would be the old method of making rum?
Last reply by teacher4nz, -
- 21 replies
- 4.4k views
you all need to try this, i haven't named this drink yet, but it needs a name,before you name it i recomend drinking it first, you wont be able to taste the alcohol until its too late! here is the recipe 2-4 gallons of apple cider boil with 4 big hand fulls of red hot candies -let dissolve while boiling keep mixing until candies completly dissolve , throw in a big hand full of cinnamon sticks, ( find in the bulk section at the grocery store the red hots and cinnamon sticks) boil down to, 2 gallons of liquid , strain for inperfections, let cool. pick up everclear add 1 litter to the cooled mix, put into onion bottles and enjoy the drink. it should look red in color w…
Last reply by CajunBuccaneer, -
- 20 replies
- 710 views
I always go by the rum section in the store to see what new rum comes onto the store shelves. The other day I spied a 'new' Captain Morgan. It is Captain Morgan 'Tattoo'. Of course I bought it...and of course I tried it right away...mixing up a rummer/coke for my best girlfriend and meself....and I was surprised I liked it very much! It has a hearty taste and it is almost black in the bottle. My favortite rum is Sailor Jerry..it used to be the Captain, but this new one took me by surprise. Also I have tried one called 3 Palms and it also has a hearty taste as if you could taste the wood from the rum casks. Has anyone else tried these..?
Last reply by Blackfoot, -
- 20 replies
- 5.6k views
http://www.krakenrum.com/
Last reply by Jas. Hook, -
- 19 replies
- 2.7k views
Yer whikky? or
Last reply by Pew,
-
Make a Donation
-
Support Pyracy Pub
-
Upcoming Events
-
Albums
-
Flat Stanley
- By Stynky Tudor,
- 0
- 0
- 5
-
Long Beach 2019
- By madPete,
- 0
- 37
- 37
-
Merch
- By Stynky Tudor,
- 2
- 16
- 8
-