Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 14 replies
- 6.6k views
Oooooooohhhhh... Beginner with good questions... Okay, for a bigger batch... I am a VERY BIG advocate of using glass over plastic containers. So my strongest suggestion is to go to the local homebrew or winemaking stor (which are often enough the same place, but not always) and buy a 5 or 6 gallon (19 to 22 litre) glass carboy.... But I know a lot of people getting into it prefer to spend less money up front, and upgrade their gear later (which is more expensive in the long run), but in that case, a hard plastic 5 gallon (19 litre) water cooler bottle will do. I recently tried using a soft flexible plastic 2.5 gallon (9 litre) water jug, and almost lost the batch for…
Last reply by Coastie04, -
- 1 follower
- 5 replies
- 373 views
Spicy maple breakfast sausage from the local university. I've been working with their meat guy for the last year on a breakfast sausage recipe and we're getting close with this round. Homemade bread, made with spent grains from Stynky's brewing efforts. Turned into french toast with whole milk from a local farm.
Last reply by Stynky Tudor, -
- 1 follower
- 7 replies
- 280 views
I've seen some good recipes float around on Social Media from Colonial Williamsburg, too, and thought I'd share this one first as this really sounds good I might try it on the grill. Chicken Pudding Recipe and looks easy as well as delicious. Feel free to post more Colonial Williamsburg recipes you found or liked.
Last reply by Stynky Tudor, -
- 1 follower
- 2 replies
- 148 views
So, im currently on vacation at what has become a regular destination... and I stopped in my fav local microbrewery to get my growler refilled... And lo and behold, this time they have a "Jolly Roger Black IPA" as and offering. Its good, a bit higher on the IBU scale than I tend to prefer, but the dark toasting malts does a pretty great job balancing it out. If you enjoy microbreweries, and in or near coastal south Georgia, this place is worth the visit, whether they have a themed named offering or not (they usually dont).
Last reply by michaelsbagley, -
- 1 follower
- 16 replies
- 433 views
Last reply by madPete, -
- 1 follower
- 2 replies
- 143 views
I'm curious to know if anyone has tried any of the recipes, especially the seafaring recipes, from the Townsends YouTube channel or the cookbooks they sell? If you have, which is your favorite? Has anyone tried Lobscouse? I won't ask about ships biscuits because who hasn't made those? LOL
Last reply by LadyBarbossa, -
- 1 follower
- 16 replies
- 548 views
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
- 0 replies
- 143 views
Here's links to a couple videos I enjoyed. Townsends Tasting History with Max Miller
Last reply by Stynky Tudor, -
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, -
- 5 replies
- 750 views
What do you drink during the myriad of holidays that begin this month? And...what beverages carry you through the Winter? Yes, you can list 'Rum'.
Last reply by William Brand, -
- 2 replies
- 621 views
Which is the difference? As a non native English speaker, the dictionary gives to both the same word. If you look an English-French dictionary (which I did), again, "biere" is the equivalent. So... I have the impression English people differentiate them. How?
Last reply by Elena, -
- 1 reply
- 638 views
On a recent episode of Jas. Townsend and sons, they show a recipe for Onion Rings in an 1801 cook book If you search the web, most of the pages place Onion Rings no earlier than the early 20th century and not really popular until the 20's or 30's. I think Jas. Townsend speaks of it as 'late 1700's' I wonder if there are any other possible earlier references for other fried foods (other than the dutch donuts) and how long would fried onion rings have to be around for them to be listed in a published cook book? I want some onion rings with my fried oysters ;-)
Last reply by William Brand, -
- 7 replies
- 986 views
just been reading about oysters and came across this.... on this site: http://www.colonialtable.com/recipes-3/sea-food/sea-food/17th-century-oysters/ ""TO FRY OYSTERS The Accomplisht Cook, Robert May 1685 Take two quarts of great Oysters being parboil’d in their own liquor, and washed in warm water, bread them, dry them, and flour them, fry them in clarified butter crisp and white, then have butter’d prawns or shrimps, butter’d with cream and sweet butter, lay them in the bottom of a clean dish, and lay the fryed oysters round about them, run them over with beaten butter, juyce of oranges, bay-leaves stuck round the Oysters, and slices of oranges or lemons."" So…
Last reply by jendobyns, -
- 5 replies
- 940 views
Someone suggested I start a thread talking about English Katchup and as I was digging through my period cookery books trying to find the earliest possible receipt (that's a recipe to modern cooks) I realized we could play with this a bit more. There are a number of options a Pirate might have. So this should be the first in a series on period condiments & sauces. However, none of them would be the tomato based ketchup we know today. Tomatoes are pretty much absent from period cookery books. But you might be surprised what does show up. Early ketchup was a fish & vinegar based sauce imported from somewhere around Indonesia (exact place of origin seems to be a…
Last reply by William Brand, -
- 1 reply
- 675 views
To make a good Spanish Olio PERIOD: England, 17th century SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 DESCRIPTION: A stew of beef, lamb, veal, & poultry with vegetables & herbs Take a Rump of Beef, or some of a Brisket or Buttock, cut it to pieces; a Loyn of Mutton with the Fat taken off, and a fleshy piece of a Leg of Veal, or a Knuckle, a piece of inter-larded Bacon, three or four Onions, or some Garlick, and if you will, a Capon or two, or else three great Tame-Pigeons. First, put into the water the Beef and Bacon, after a while the Mutton, Veal, and Onions, but not the Capon or Pigeons, only so long till t…
Last reply by Jas. Hook, -
- 11 replies
- 1.2k views
Quiet here as of late, so do tell...what do you have brewing? I've just finished the first batch of something I am tentatively referring to as a Black Pilsner, it is currently bubbling away quite happily and I look forward to seeing how it turns out. I've bottled a second round of an old world heavy ale. Chief on the grain bill was cherrywood smoked malt.... I'm quite proud of this recipe so far. In the keg is a cream ale. I'll confess I don't like it at all, but everyone else with access to the fridge finds it delightful. Also in the fridge, though in bottles, is a bourbon smoked porter. The one has become my old standby and something I enjoy having around. There's a dr…
Last reply by Duchess, -
- 47 replies
- 8.4k views
For a long time now I have been looking for the earliest reference to a "tin kitchen", a kind of half-round reflector oven. To date I have only been able to find references to around the time of the Revolution. That is until tonight. On the 18th Century Material Culture's Facebook page I found two paintings dating to the late 1600's with clear depictions of the "tin kitchen." "The Cook, 1657-1667" and an untitled work dated sometime prior to 1678. So now I will buy a tin kitchen and use it secure in the knowledge that it is at least period. Now, can anyone find a reference to one of these, or something similar, being aboard a ship?
Last reply by William Brand, -
Pear Cider!
by Jib- 9 replies
- 1.4k views
Any fans of pear cider? I like Ace but love Magners! I have heard rumors that Strongbow is making a pear cider but have yet to see in the States.
Last reply by Jib, -
- 4 replies
- 878 views
http://laughingsquid.com/the-whisky-advent-calendar/
Last reply by Quartermaster James, -
- 17 replies
- 2.2k views
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, -
- 3 replies
- 1.3k views
http://tragedyseries.tumblr.com/image/18193713263
Last reply by Jas. Hook, -
- 12 replies
- 4.2k views
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, -
- 2 replies
- 742 views
I'm in "Hog Heaven" at the moment, my neighbor .... who's a hunter ..... gave me some wild pig ..... I've been smokin' a shoulder all mornin' and it's getting close enough to done that I'm able to start sampling ..... This might be better'n bacon!! Of course I'm not aiming to dry it out, we're having a mini pig roast here at the house, I have to mix up some RUM PUNCH to wash it down. I took the shoulder and covered it with Garlic Powder and Adobo, threw it on the smoker ..... fat side up..... with Mesquite charcoal and tossed on Oak logs cut to fit the fire box and let it go. We're roasting some yams and Acorn Squash to go with it ............ Joyous tidings ....…
Last reply by Jas. Hook, -
- 43 replies
- 6.1k views
Lots of small run rum makers are now selling product on a local level. Just curious what your favorite rum is to drink straight without ice or a mix? Mine? Goslings Black Seal.
Last reply by Red-Handed Jill, -
- 3 replies
- 8k views
So what is the difference between what is called a jelly, jam, preserves, or something like apple butter? Is it a difference in name, manufacture, or content?
Last reply by Jib,
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