Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 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, -
'Tis 'bout time for a Friday morn beverage discussion: Ales, Stouts, Lagers, Pilsners . . . jus' to name a few. Any brands worth mentioning that aren't made by Bud or Coors? What ale be ye imbibin' at yer local fest? I wanna know wot be available that I need a pirate out west ta ship me, (any you Colorado folks, I be likin' the LeftHand Brown Ale, or Fat Tire's Amber Ale. ) Meself be takin to a MackesonXXX or Young's Double Chocolate Stout, 'ere on the east coast. McHenry's not a bad brew, nor DeGroens, both of which made 'ere in Baltimore. Try the Fordham, if'n ye be at the Ram's 'ead Tavern 'ere in Maryland. .
Last reply by Pew, -
- 22 replies
- 4.2k views
What is your opinion?
Last reply by Graydog, -
- 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, -
- 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., -
- 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, -
- 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, -
- 26 replies
- 2.5k views
Three cheers for bread pudding
Last reply by Cheeky Actress, -
- 1 follower
- 16 replies
- 437 views
Last reply by madPete, -
- 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, -
- 12 replies
- 649 views
I thought I'd throw out some ideas and also look for some recipes... For starters, at Pike River, we had an excellent stew which I have no idea as to the contents. But my missus and sister out- I mean in-law made some very tasty shish-ka-bombers. We also had some very good corn on the cobb and fresh bread. All seemed simple to throw together and the variety was nice. Breakfast was very nice with eggs, ham, potatos and a corn cake??? I suppose some pancakes and bacon would also be an easy fix... However it seems bonless porkchops $4 for 4-6 are cheaper than a side of ham or a couple pounds of bacon... BTW: GAoP or not, it's been years since I had a good potato pancake.…
Last reply by Red Cat Jenny, -
- 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, -
- 19 replies
- 2.8k views
Yer whikky? or
Last reply by Pew, -
- 35 replies
- 1.9k views
This might be apropriate in a different section, but... What kinds of cheese was around at this time? I can assume Cheddar and Swiss, but there are so many different types of cheese out there... However all those other choices weren't around then. What other 'common food' was there? Aboard ships we talk about salt beef and pork, beans, rice, peas, ships biscuits and cheese. Rarely do I hear of chicken, goose, rabbit, goat or lamb. But there was livestock on many a ship to feed the crew...
Last reply by CrazyCholeBlack, -
Chilli
by JohnnyTarr- 17 replies
- 683 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, -
- 55 replies
- 1.8k views
For all you rum aficionados out there; we all know there's more to rum that Capt. Morgan's (blasphemy, I know!) but has anyone ever done a lengthy rum comparison test? Fer example, the Puerto Rican Rums seem to be mellower than most, the Jamaican rums have more scent and the French Caribbean (Martinique) rum just plain hurts, IMO. in more ways than one. Dark Hawaiian rum tends to be thicker in texture than other dark rums. So let's hit the virtual pub and do a taste test, shall we? What's in YOUR rum?
Last reply by BattChief, -
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, -
Coffee or tea? 1 2 3 4 9
by JohnnyTarr- 221 replies
- 9.6k views
Ok while some of us can drink our rum at all hours, I sit here in the early morning with me cup of coffee. Rum just doesn't help me wake up like it used to. I got a blend of French roast coffee beans and chickory that I made myself and I like a lot. What else do you all imbid in?
Last reply by Red Cat Jenny, -
- 1 follower
- 7 replies
- 281 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, -
- 12 replies
- 924 views
I'm laying into stock a variety of recipes that involve cooking with rum...generally, a dark rum. But in your considered opinion, would gold serve as well? What would consitute a good cooking rum. Keep in mind the fact that, being a lowly librarian in Reale Lyfe, I'm looking to combine my cooking rum and drinking rum in one label. Being as I am a very beginning rummer (but since I am employed, I'm not an Idle Rummer), I tend towards Capn Morgan Private Stock (hey, *Bilgemunkey* likes it, so it be good enuff fer me...), but would it serve for cooking? And so ye may know what I'm planning on feeding to meself, here's a link to one recipe... http://www.grouprecipes.com…
Last reply by Quartermaster James, -
- 11 replies
- 829 views
Lavender Sugar You can easily make your own lavender sugar. Use it in your kitchen or give as gifts in decorative jars 6 cups sugar 6 teaspoons dried lavender buds Grind the lavender buds in a grinder or a mortar. (Coffee grinders work well for this) Mix with sugar. Store in airtight jars. It will be ready to use after 4 weeks. Alternative methods: There are several ways to make lavender sugar. If you have fresh lavender flowers on a stalk, cut the stalk off and place the flower spike in a jar. Cover with sugar. Shake every few days. It will be ready to use after 4 weeks. Another way is to place whole buds in sugar, either fresh or dry, and sift them out before using…
Last reply by LadyBrower, -
- 10 replies
- 769 views
I'm looking for ideas about meals to cook in Dutch ovens - that are vegetarian (and by vegetarian I mean truly vegetarian - no chicken or fish.) I have a Dutch oven but as of yet haven't cooked anything in it yet and would really appreciate any ideas and advice you could give me.
Last reply by LadyBrower, -
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, -
- 23 replies
- 843 views
I have a standard recipe fer original grog, but was wondering what all of ye who brew yer own ad to it to maybe give it a special kick? Please, no dead rats, cockroaches er dead man's fingers....I tried enuf o'those already.....
Last reply by capnwilliam, -
- 23 replies
- 4k views
came across a interesting find while at the wine/liquor store yesterday. it is Crystal Head Vodka from Canada. The bottle is in the form of a Crystal Skull, very cool, but not cheap, price tag was $49.95, so sadly it had to stay on the shelf, until I can put a few more coins in my treasure chest. http://s175.photobucket.com/albums/w132/li...alHeadVodka.jpg http://s175.photobucket.com/albums/w132/li...rystalSkull.jpg
Last reply by CaptainSatan,
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