Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 8 replies
- 1.8k views
As we prepare for Twelfth Night I'm teaching Gretchen about Scottish Black Bun. It's the cake that most Americans seem to not enjoy; it's a rich fruitcake inside a pastry crust, flavoured with spices and whiskee. Ever since I first came to the states 40 years ago I have yet to understand most Americans' reticence regarding fruitcake. not that in the end I mind it(since it has always lead to more for me ) Tuesday's Dinner will begin with: Roast Elk(since I can't get Red Stag) Mashed Buttered Turnips with chives Broccoli in Stilton cheese sauce SCOTTISH BLACK BUN This cake in a crust is the traditional New Year cake in Scotland. This one is from a family recipe book …
Last reply by Quartermaster James, -
- 7 replies
- 1.5k views
Story at Irish Central "A fire broke out at the Guinness factory in Dublin shortly after noon local time. Over nine fire brigades and three rigs with aerial ladder platforms were able to contain the blaze before it spread to the ammonia plant at the site. An official from Guinness was able to confirm that no one was hurt in the incident. “There were no injuries to any personnel and the fire has been extinguished,” the spokeswoman said. “An internal investigation is under way to find out exactly what the cause of the accident was.” The fire broke out near the Victoria Quay entry to the factory, and locals in the area are being advised to keep their windows closed due…
Last reply by seabaroness, -
- 4 replies
- 1.6k views
Okay, I'm trying this again. If it doesn't work this time, Michael is going throw up his hands in despair. LOL Pew, my friend, I thought you would enjoy this. Took these while Chain Shot and I were in Newport, OR for the weekend. The Source: Rogue Brewery My truck is the white Tundra with the little pyrate stickers in the back window. Kegs, waiting for delivery You never know when you're going to have to make an emergency delivery of Dead Guy Ale to someone out on the water. LOL Main entrance. Ya gotta love a Beerquarium! LOL
Last reply by Quartermaster James, -
- 2 replies
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So, fresh back from disney cruise where put in at nassau. Anyone who's been there is sure to have seen tortuga rumcakes. My wife and I stopped in the store just a block away from the Straw Market. well... here's what I can say rumcake - yummy chocolate cinnarum coffee - ZOMG... super yummy *bounce bounce bounce* Tortuga Gold Reserve Rum - mixed with coke... I could not taste it... seriously, no taste at all... but I sure felt it ^^
Last reply by iPirate, -
- 20 replies
- 5.6k views
http://www.krakenrum.com/
Last reply by Jas. Hook, -
Brooklyn Brewery Oktoberfest. Not bad, 5.5%, coppery, delicious after reading "The Legend of Sleepy Hollow" to my minions . . . Your turn . . .
Last reply by Oscar Henry, -
- 8 replies
- 2k views
*Very* old fashioned... Pay heed to this link: http://www.philly.com/inquirer/food/20091013_Penn_archaeologist_recreates_ancient_brews.html "Penn archaeologist recreates ancient brews"
Last reply by Jack Roberts, -
Clipper City's Beer and Bacon festival
Last reply by blackjohn, -
- 5 replies
- 2.4k views
Just buzzing through Woodall's The surgions mate and I came across this interesting quote on the causes of Tenesmus (which I would describe in layman's terms as a really serious case of constipation.) "And sometimes it [Tenesmus] happeneth here in our Countrie, as some English Writers affirme, by little drinking of beere or ale, and sometimes it commeth by drinking too much wine, and by eating of costive meats, and superabundance of choler adust." [Choler is another name for the humor yellow bile - believed to cause anger and bad temper.] (Woodall, p. 242) Wine was generally considered inferior to beer during period from what I've read. So he's giving you all a reason …
Last reply by Raphael Misson, -
- 6 replies
- 2.1k views
You are so going to want to try this at home! Cold Smoke
Last reply by Quartermaster James, -
- 22 replies
- 4.2k views
What is your opinion?
Last reply by Graydog, -
- 5 replies
- 1.3k views
From the looks of things, I will have a bumper crop of peaches in a few weeks. Does anyone know what I can do with them besides the usual cobblers and pies?
Last reply by Bilgewater Browne, -
- 19 replies
- 5.8k 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, -
- 15 replies
- 3k views
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., -
- 4 replies
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Okay, I was helping this lady find some soup cookbooks, right (I work in a library), and in the process I came across a food dehydrator cookbook. Since I got one of them food drying thingies, I snatched it for meself, looked thru it...and the result that I have some meat soaking in a marinade, and I'll be drying it tomorrow. What sort of marinade, ye might ask? Well, I followed the recipe more or less exactly, but I doubled the amount of liquid smoke (from 1 tablespoon to 2), left out the salt (to make me physician happy), left out the onion juice (stores don't seem to carry it, and I ain't buyin' a juicer just to squeeze dry and onion)...oh, yes, and I left out the be…
Last reply by callenish gunner, -
- 30 replies
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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, -
- 1 reply
- 993 views
Found the below quote while researching something else... Didn't think the practice of substituting sugar (or sugar like substances) for barley malt went back that far. Link to original citation Bold added by me.
Last reply by Coastie04, -
- 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, -
- 3 replies
- 1.2k views
Got this from Jerry the Land Pirate; Cranberry Liquor 6 cups of chopped fresh or frozen cranberries 6 cups cane sugar 6 cups of vodka 6 weeks in storage strain and pour Tart tangy and goes down smooth on a summer's eve
Last reply by callenish gunner, -
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, -
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- 11 replies
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I recently received a 19th century english tankard with a glass bottom. Unfortunately it leaks. I am not sure how to seal the leak. I was thinking silicone but I don't trust the chemicals and it may seep into whatever beverage I drink out of it. Also I do not know how ale/beer would treat the silicone. I was thinking maybe a wax? Any suggestions would be great.
Last reply by MarkG, -
If I have to explain it any further, you obviously don't understand.
Last reply by jendobyns, -
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- 12 replies
- 1.2k views
This wonderful recipe is Haunting Lily's mother's. You may use Cow, but Sheep can also be used... Tripe 1 med onion, chopped 1 clove garlic, minced 1/2 green pepper, chopped 1 28 oz can peeled tomato 1 6 oz can tomato paste 12 oz water salt pepper basil parsley hot pepper olive oil Boil & clean tripe cut into strips saute onion, garlic & green pepper in olie oil until tender add salt, pepper, basil, parsley & hot pepper add tomato, tomato paste & water add tripe cook 5-6 hrs Lily's mom unfortunately didn't believe in measuring spices. Her general rule was once around the pot,
Last reply by Lily Alexander, -
- 1 reply
- 1.2k views
somtimes we forget that Mexico is also in the Caribbean... and Mexico means TEQUILA!! My Lady and I set down to make margaritas last night and woefully discovered that we were short on margarita mix. I poured what we had into the blender and substituted the rest with Mott's apple juice. I added a healthy measure of Cuervo Tradicional and... I must say I was pleasently surprised. The first apple margarita I ever heard of but wow it tasted good.
Last reply by BlaggardMike, -
- 17 replies
- 2.9k views
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,
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