Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 4 replies
- 1.6k views
I have WAY too many zucchini, crookneck squash and mini-pumpkins. I have made zuke pasta sauce, various squash cassaroles, roasted pumpkins, and gnocchi with spinach and yellow squash sauce. I am running out of ideas. HELP!
Last reply by LadyBarbossa, -
- 5 replies
- 2.4k views
As my collection of Pyrate Rum bottle ribbons grows, (as well as Hoti medallions) has anyone come up with a use for them? I was thinking markers for tent guy lines, anyone else? Jas. Hook
Last reply by Capn Bob, -
- 5 replies
- 3.1k views
anyone ever try black heart rum ??? some new stuff at the store, and it was pretty good !!
Last reply by oderlesseye, -
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http://www.theregister.co.uk/2010/07/29/black_tot_rum/ Those of you with a taste for rum and 600 quid to spare might like to uncork a bottle of Black Tot "Last Consignment" British Royal Naval Rum, lovingly decanted from the official stocks held by the Senior Service since sailors' final rum ration in 1970. On July 31 of that year, at precisely six bells in the forenoon watch, Jack tars were issued their ultimate hit of rum on what became known as "Black Tot Day". The remaining rum - likely imported from the West Indies in oak barrels by official supplier ED & F Man & Co - was poured into stone flagons and transferred to HM bonded warehouses, where it la…
Last reply by adam cyphers, -
- 12 replies
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Going back a few weeks ago, I caught the "Good Eats" episode on Paella. I've always wanted to try it, and the funny thing is, I think I first heard about it on an episode of "Seinfeld" (a show I rarely ever watched). So last weekend, while on a random shopping excursion looking for drapes (well Kate was looking for drapes, I was tagging along ), I was wandering around the kitchen wares aisle of the discount store (you know that one where they sell off the brand name stuff for cheap because they got all the goods from an overstocked factory or a business going under). Anyways, I saw a paella pan on the shelf an looked at it, and I was blown away by the fact that it was o…
Last reply by Grymm, -
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This recipe appears in Ivan Day's "Cooking in Europe 1650-1850", a source of many interesting recipes we don't see very often. England, 1711, (Salmon, 105 -I think this is supposed to be William Salmon, The Family Dictionary, 1696, this particular recipe might be from a later edition) Take water, three quarters of a pint, choice red port, or rather choice sherry, half a pint, sugar chocolate a quarter of a pound, or something better, fine flour, or white starch, a quarter of an ounce, and a little salt; mix, dissolve and boil, and in about 12 minutes it will be done. But if you make it with chocolate without sugar, the proportion to the former water and wine, will be o…
Last reply by Grymm, -
- 16 replies
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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, -
- 23 replies
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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, -
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, -
- 15 replies
- 3.9k views
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, -
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, -
- 2 replies
- 1.1k views
Post up your top 5 favorite beers. Feel free to edit your post as time goes by and add or subtract names. Lets try to keep the discussion down in this thread and mostly just have it full of lists. I'll start.... 1. New Belgium's Fat Tire 2. Sierra Nevada Torpedo IPA 3. Green Flash Brewing Co's West Coast IPA 4. North Coast's Old Stock Ale 5. Rogue's Dead Guy Ale (6. Guinness . . . )
Last reply by Blackbead, -
- 2 replies
- 1k views
Thought a few of you might enjoy this site. It was passed on to me by Quartermaster James. I am just starting to explore the interesting world of Absinthe. The paraphernalia is fascinating. Wormwood Society
Last reply by Bos'n Cross, -
- 12 replies
- 4.3k views
I might be a bit dense,but I am curious as to know if there are any pirate themed restaurants around,good or otherwise.
Last reply by captscurvy_nc, -
- 1 reply
- 1.2k views
We had a challenge from Yellow Beard a bit back after Eye said we could one up him and his Kraken Video ..So We ( Stranglehold ) struck out to the shores of Oceanside and made our video reply.. Sit back and enjoy! The First video is Yellow Beards then ours as a reply:
Last reply by Pew, -
- 3 replies
- 1.2k views
When the mood strikes, I like to combine several rums into the flask and see what happens . . tastewise. I like to call it Alche-rummy. . . My last blend from the weekend was: 3oz Westerhall Plantation Rum 2oz (or so) of Dogfish Head Honey Brown Rum 2oz (or to top off the 6oz flask) Brindley's Vanilla Rum Turned out very smooth and sweet with an obvious tone of Vanilla Honey. Ended up getting several 'thumbs up' from around the campfire. I'll let you folks know what I find, both good and bad, but in the meantime, what flavors/ blends have you experimented with?
Last reply by Quartermaster James, -
- 5 replies
- 1.9k views
Hello Lads and Lassies tonight i was watching the Food Network Dinner: Impossable with some scurvydogs ye might know. Any other scallywags watched this on the TV. D.man
Last reply by LadyBarbossa, -
- 19 replies
- 2.7k views
Yer whikky? or
Last reply by Pew, -
- 4 replies
- 1.1k views
Beginning here Saturday: http://www.inspiredeventsllc.com/kibeerandbourbon/ Ending Sunday-ish with Kegs and eggs. With a grande wednesday of ICB's locally. What are your plans? B)
Last reply by seabaroness, -
- 8 replies
- 2.3k views
Barbancourt vs. Matusalem Last weekend I finally was able to find a bottle of Barbancourt rhum from Haiti. I’ve always wanted to try this rum and have heard great things about it. My usual favorite is Matusalem Gran Reserve rum from the Dominican Republic, around the other side of Hispaniola. I was interested in comparing the two. I was on my way to visit my friends Mary and Roger for the weekend and, needless to say, the bottle of rum was brought out Saturday night. I was playing my pirate songs for Mary, my old mentor in tunes from the Emerald Isle. Well, we had a rum first, and Mary topped off my glass between songs, refilling hers almost as often, and occasionally Ro…
Last reply by Pew, -
Anybody got any ideas fer cookin' these big chickens? :angry: We been fryin' em ..... but I'm getting tired of wing. We've been workin' on the same one fer 2 days now! They just keep comin' to the house. They are a little over 3' tall! Really loud and funny as heck to watch. They can put up a pretty good fight, I hafta whack 'em with a belayin' pin quite a few times before they go down, claws is sharp too! They're Sand Hill Cranes .... a little tough an' stringy and a bit "oily". Wingspan about 6'.
Last reply by sutlerjon, -
- 5 replies
- 1.5k views
Oh Preston! Master PEW! Feast yer eyes on this little gem... http://www.aolnews.com/world/article/ernest-shackletons-whiskey-found-buried-near-south-pole/19347440 I'd like to try some of this... Well, a new batch of it.
Last reply by Pew, -
- 2 replies
- 2k views
I just found Animal's thread : A Boucanier Barbecue and it kinda answered what I was looking for... but I'll post this anyway... The last batch of buccan/jerky I made was just dried meat, with no seasoning. I had cut the meat into thin strips, and placed them on the grill from my oven, and then put that over the heater...This works great in Winter... I have to heat the house anyway, so I can also dry out some jerky at the same time..... in three days it was all completely dried. (unfortunately, I kinda nibbled it all up, so I have to make some more...) I've read recipes for jerky using soy sauce, or honey or Tabasco, and obviously salt. But I was trying to figgure out w…
Last reply by hurricane, -
- 5 replies
- 1.4k views
There's a pirate restaurant in, of all places, Minnesota! This trend needs to spread! And as an added bonus, they even serve rum! http://www.minnesotamonthly.com/media/Minnesota-Monthly/August-2008/Barbeque-Buccaneers/
Last reply by Bright, -
- 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,
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