Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 19 replies
- 5.7k views
I thought amongst all these wonderful recipies, that there should be some section for discussion and hopefully display of cooking, eating and storage implements. So have at it :)
Last reply by madPete, -
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Chris Wills pointed me to this link for Jeff Pavlik, a Boulanger and historian out of Michigan. Jeff's site has some excellent descriptions, images and recipes for baking bread and other food of Colonial North America. http://colonialbaker.net/ The site even contains a write-up about the 'sea biscuit'. http://colonialbaker.net/english_sea_biscuit.html
Last reply by William Brand, -
- 17 replies
- 957 views
This thread is designed to house period beverages and recipes. You may post information on drinks inside or outside the Golden Age of Pyracy, but please list the first recorded use of terms and definitions with sources where available. *FLIP (n.) sailors' hot drink usually containing beer, brandy and sugar, 1695, from flip (v.), so called from notion of it being "whipped up" or beaten. A flip recipe from Daily Lush Magazine 12 oz ale 1 oz brandy 1 oz lemon juice 1 egg yolk 1 tbsp granulated sugar 1/4 tsp ground ginger Heat lemon juice, ginger, sugar, and 2 ounces of ale in a saucepan over moderate heat until the sugar has dissolved. In a bowl, beat the egg yolk …
Last reply by Red Cat Jenny, -
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I suppose I am a bit naive and ignorant. Since I am originally from Southern California, I had never been in Oklahoma until I moved here about six years ago. Before I came here, I had the perception that Oklahoma was barren and teepees lined the street. Actually, it was not that bad. However, I have always wanted to purchase an honest to goodness bottle of authentic deep south moonshine. It now appears this is becoming non-existent. From what I am hearing now, most modern "moonshining" generations are selling Meth and guns. So, Back to my dilemma. I have been wanting to buy moonshine, but I eventually gave up. The closest I have come to it was folks who make the w…
Last reply by Emmanuelle Wilshire, -
Chilli
by JohnnyTarr- 17 replies
- 680 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, -
- 17 replies
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From th' Ministry of Rum: The results have finally been tabulated and confirmed. The 22 judges tasted 65 different sugar cane spirits over two days. The results can be seen at http://www.ministryofrum.com/2009.php or just go the link on the front page of the Ministry of Rum site. note: 2006, 2007, 'n 2008 results can be found in th' lower deck o' th' page
Last reply by Pew, -
Who here enjoys a ciger every now and then. I haven't in a looooong while - of course I've never had anything as highend as a Cohiba or anything. Best I've had was a Garcia y Vega that cost me around $5. I just got a Christmas gift pack of Pyrat XO Reserve rum that came with a guillotine cutter and a leather cigar case. Set my mind a-spinnin' and figured I ask y'all.
Last reply by Cap.Liamstarwatcher, -
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How to make an Admiral Vernon Grogtini. Here is my recipe for a Grog Martini, folks. I claim authorship of this modern martini drink recipe as of today, although it is a modified resurrected recipe of the original 1740 orders how to mix Grog -- thus the drink bears Admiral Vernon's name. I am drinking my second one now as I type this (I had to be sure I could replicate the recipe, and this time measure the ingredients accurately... getting really woozy... Holy Crap, these are potent). If someone else has created and published this exact same recipe previously(other than a reprint of Admiral Vernon's 1740 orders), please provide the specific print or internet ref…
Last reply by Hester, -
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I've noticed that there are quite a few brands of food/drink out there with pirate labels. If you find something, post it! I have not been able to find this up here in Alaska, but I've been seeing it in magazines. I have seen this at the stores around here, but have only tried the blue kind that's not listed here. The Pirate Sauce Company - With three types of sauces: Volcano Sauce, Fire Monkey Sauce, and Voodoo Sauce. Pirate's Alley Rum Cake....sounds good.
Last reply by Silkie McDonough, -
Curious if anyone has ever tried "flip" and if so how did you make it?
Last reply by Jib, -
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This information is from Appendix E in Benerson Littles' The Buccaneers Realm. Comments are welcome and encouraged. It is quoted in it entirety: "Sund. Our Men feasted on shoar with Barbakude, Goats, and Fish, &c.," wote John Cox, former commander of the Mayflower prize in the South Sea. An ancient tradition even in the seventeenth century, smoking or grilling meat on a barbecue, or barbacoa, was common both as a means of preserving food as well as well as cooking it. Today, purists distinguish between barbecuing and grilling: the former is slow cooking over several hours or more, the latter quick. However for the Caribbean adventurer in the late seventeenth centur…
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I am currently working on a variety of articles on food during the golden age of piracy. It was originally going to be one article, then three, then five and now it's completely spiraled out of control and will probably end up being 25 articles. I have been working on it for over two years now. It will probably take another two to finish it at this rate. Most of the articles look at the five basic types of long-haul sailor types I have identified - navy, merchant, privateer, buccaneer and pirate. Some of them add sixth category - explorer. Nearly all of them are data-driven, presenting all sorts of statistics on what I have discovered. (I have this unbelievably complex a…
Last reply by Mission, -
- 1 follower
- 16 replies
- 426 views
Last reply by madPete, -
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I'm trying to determine whether shipboard grog - back in the day when it was part of a seaman's official daily rations - was served hot or cold. Also, what exactly was the formula? Capt. William
Last reply by Red Sea Trade, -
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Ever tried Black Seal Rum? Got a bottle from a shipmate. Drank it a weekend past with before mentioned shipmate and a few friends. It was so tasty we drank the whole bottle in a few hours. I guess it is a nicely priced rum too!
Last reply by Capt. Bo of the WTF co., -
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Have had a lot of requests for the recipe after folks have eaten my pies at events so here it is: Scottish Meat Pies Prepare piecrust for 2 double crust 9"pies (this is for one batch) Ingredients * 2 cups all-purpose flour * 1 teaspoon salt * 1 cup shortening * 1/2 cup water Directions 1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. 2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe. Footnotes If necessary, use a little…
Last reply by Iron Hand, -
- 15 replies
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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, -
Tea!
by LadyBarbossa- 1 follower
- 15 replies
- 2.1k views
Alright... I admit... I'm a big tea person! And as much as I fancy some of the coffee drinks, too, like cappecinos, mocha latte's, etc... I do enjoy a good tea, too. Now, I bought my mom some of the special Downton Abbey teas, and I've had friends give me tea blends, too. So my curious question is.. has anyone come across any mention anywhere of blended teas during the 17th and 18th century? Like a green tea with cloves and cinnamon or black tea with mulling spices or white tea with strawberries and rose hips. My other curiosity is how specialized tea was during that time and how much of it was worth to a pirate when they took a prize full of tea, spices, fabrics, and…
Last reply by Fayma Callahan, -
- 14 replies
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http://www.holytaco.com/if-i-die-bacon-rel...d-it-be-because My son sent me the above site, Wow, a new way to serve bacon! put it in a basket weave, fry it, add cheese, Roll it, cut and serve.
Last reply by Joe Pyrat, -
What de hell else could a title like that be about! Now I'm tyically a Capt. Morgan man... I also remember my hunchpunch, ta-kill-ya, screwdriver, mad dog, thinderbird, rollin rock, PBR and what's on tap days. But typically it's been a morgan an coke, aside from a spotted cow or a good cider. Alright. so I just opened a Guinness "Extra stout" and I discover "man that's kinda stout". So what is the big differences in such beers? Rats!
Last reply by Caveat emptor, -
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Ok so here I'm going to show how I'm making a simple Brandy Punch. Fairly common for our time period in England. It's called Major Bird's Brandy Punch Ingredients for are: 2-----------------Lemons 1/2 cup---------- Raw Sugar I'm using Florida Crystals 1/2 Quart (16oz) - Brandy 1 Quart ---------- Water It seems that Rum would have been more common in the colonies. Limes were also used but considered somewhat inferior but being plentiful in the Carribean, were also used there and in the colonies. The receipe is from "Punch" by David Wondrich and is our kind of writer. He's pulled from as many period resources as possible. In the back of the book he claims Google Bo…
Last reply by Jack Roberts, -
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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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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, -
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What be yer favorite rum mates/ My sister just brought as a gift a bottle of Guatemalen rum aged 23yrs. and as sweet as the molasses it was made from. Ron Zacapa Centenario. My NEW favorite! If rum be not yer favorite, then what do ye likes? Capt. Bo
Last reply by Rummy3, -
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I was slightly fascinated by a description of a food called Manyoco from the 3rd Edition of the General History of the Pyrates by Charles Johnson. The text was not written by Johnson, rather "they were communicated to me by an ingenious Gentleman, lately arrived from those Parts." This information comes from a section in the Howell Davis account in the General History called "A Description of the Islands of St. Thome, Del Principe, and Annobono" (São Tomé, Príncipe and Annobón are islands in the Gulf of Guinea off the western coast of central Africa.) I was particularly curious about the 'engine' he mentions in this account: It turns out what the writer called 'Manyo…
Last reply by sutlerjon,