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, -
- 3 replies
- 642 views
I was trying to find a brand of rum and stumbled across this...and wow a Rum Tasting event is coming and you can apply...would'nt that be just grand for a bunch o pyrates? Ministry of Rum One of the articles: The Tradition of Rum and the Sea You just can't beat sharing a rum drink with friends on a boat at the end of another perfect day in the tropics. Add the excitement and anticipation of the elusive green flash when the sun dips below the western horizon and you'll experience one of the great pleasures of life on the water. This scene doesn't end, however, when our brightest star is gone from sight. It continues to be played out westward around the globe as sailor…
Last reply by CaptainSatan, -
- 5 replies
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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, -
- 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, -
- 11 replies
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Found this on a board I moderate on: RECIPES - DEERFIELD MASS 1704 – from various sources Planked & Stuffed Salmon Planking fish involves securing the fish to a board with nails and string and then placing it on the hearth angled toward the fire. A fish might be stuffed before being planked. Below is a stuffing recipe that includes ingredients that would be available to a colonial New England housewife. Use the same amount of the following herbs, Rosemary, Marjoram, Thyme, Savory. Salt and pepper to taste 1 bay leaf A little ground nutmeg Finely chopped onion Cheshire Pork Pie Take a loin of pork, skin it, cut it into steaks. Season it with salt, nu…
Last reply by jendobyns, -
- 10 replies
- 1.3k views
Ingredients shortcrust pastry (or pre-made shortcrust pie shell - 9 inch diameter) 1/2 lb cheese curds 3 tablespoons rose water 2 tablespoons currants 3 egg yolks 3 ounces butter 3 tablespoons sugar nutmeg, grated (to taste) mace (optional) Directions 1NB Ricotta cheese can be used in place of cheese curd or you can make your own cheese curd very easily. 2Prepare a deep short-crust pastry shell (9-10 inches across) and bake it blind for 10-15 minutes in a hot oven. 3Remove from oven and allow to cool. 4(Or have your pre-made pastry shell waiting.) Place the cheese curd and softened butter in a bowl and blend well. 5Add the egg yolks, one at a t…
Last reply by PyratesKeepe, -
- 10 replies
- 4k views
Found this tidbit on a different site I moderate on, in our new 17th Century Forum: http://www.godecookery.com/engrec/engrec.html
Last reply by SilkenJack, -
- 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, -
- 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, -
- 16 replies
- 3.6k views
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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- 3 replies
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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, -
- 8 replies
- 912 views
Just thought y'all might like to know Piratz Tavern
Last reply by jim hawkins, -
- 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, -
- 1 reply
- 644 views
Take Young Rabbits, Young Chickens, or a Rack of Lamb, being cut one Rib from another, and par-boyl either of these well in a Frying-pan with a little water and salt, then pour the water and salt from it, and Fry it with sweet Butter, and make sauce with three Yolks of Eggs beaten well, with six spoonfuls of Verjuice, and a little shred Parsley, with some sliced Nutmeg, and scalded Gooseberries; when it is fryed, pour in the sauce all over the Meat, and so let it thicken a little in the pan; then lay it in a Dish with the sauce, and serve it.
Last reply by Cheeky Actress, -
- 0 replies
- 424 views
Potage of Venison. Take a Haunch of Venison, and cut it into six pieces, and place them in the bottom of a Pan or Pot, then put in no more Water than will cover it, let it boil, then scum it, after that add to it a good quantity of whole Pepper; when it is half boiled, put in four whole Onions, Cloves, and large Mace, some sliced Ginger, Nutmeg, three or four faggots of sweet Herbs, let it boil till the Venison be very tender, and a good part of the broth be wasted; after this pour out the broth from the meat into a Pipkin, keep your Venison hot in the same Pot by adding other hot broth unto it; then take a couple of red-Beet roots, having very well parboil'd them befor…
Last reply by Black Syren, -
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, -
- 16 replies
- 932 views
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, -
- 2 replies
- 622 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, -
- 5 replies
- 503 views
They sure knew how to party in the late 1600s. Admiral Edward Russell's 17th-Century throwdown Think you can drink like a sailor? Maybe you should take a moment to reflect on what that truly means. The record for history's largest cocktail belongs to British Lord Admiral Edward Russell. In 1694, he threw an officer's party that employed a garden's fountain as the punch bowl. The concoction? A mixture that included 250 gallons of brandy, 125 gallons of Malaga wine, 1,400 pounds of sugar, 2,500 lemons, 20 gallons of lime juice, and 5 pounds of nutmeg. A series of bartenders actually paddled around in a small wooden canoe, filling up guests' cups. Not only that, but the…
Last reply by Red Cat Jenny, -
- 2 replies
- 1.6k views
Apple-Drink with Sugar, Honey, &c.. A very pleasant drink is made of Apples, thus: Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your taste, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most tastes, if you put a very little Rosemary into the liquor when you boil it, and a little Limon-peel into eac…
Last reply by michaelsbagley, -
- 2 replies
- 439 views
Okay, so it's not historically accurate, but it's so good, I'm sure anybody who tries it will forgive me of that slight...... Mix Equal Parts Coca Cola and Dark Rum (Or adjust to taste.......I usually do more cola than rum, just because I like the sweet side of things), then add cinnamon to taste....... if mixed right, your tastebuds will be fooled......it will taste like apple pie! it's REALLY good.........
Last reply by Cpt. Alva, -
- 5 replies
- 2.2k views
I am in the middle of a really interesting book called A History of the World in 6 Glasses by Tom Standage and I came across a rather interesting description of the medicine Aqua Vitae. I always sort of knew that it was alcohol, but this explained the whole scenario quite well and I thought I'd share it with one and all. "Wine was widely used as a medicine, so it seemed only logical that concentrated and purified wine should have even greater healing powers. By the late thirteenth century, as universities and medical schools were flowering throughout Europe, distilled wine was being acclaimed in Latin medical treatises [note - almost all medical texts at that time were i…
Last reply by Grymm, -
- 3 replies
- 2.3k views
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, -
- 14 replies
- 1.7k views
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, -
If I have to explain it any further, you obviously don't understand.
Last reply by jendobyns, -
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