Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 1 reply
- 326 views
Me mates o' the Stranglehold had us a nice campin' trip in Valley of Fire State Park jes north o' Las Vegas. Twer a grand time an' I brought a large jug o' Diego's Rum ta be sippin' 'round tha campfire. Fer any o yooz who havn't had ta' pleasure o indulgin' in Diego's fine elixer, it be a very tasty blend o' lot's o dangerous tings, but still be tastin' like the chocolaty milk yer mommy made fer ye as a wee one. On Friday night, the wind were a gustin' at 'round 40mph an' between blowin the flames right outta the fire pit, we were all gather'd round an' a few brave souls were sippin' on the Grog an' havn' a few laughs. After a couple mugs o' the Grog, yer feelin' a …
Last reply by Diego Santana de la Vega, -
- 21 replies
- 6.6k views
Has anyone out there ever researched distilling? I know that it is no longer legal in the U.S. so I ask in theory only. What would be the old method of making rum?
Last reply by teacher4nz, -
- 5 replies
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Just picked up Sacred and Herbal Healing Beers, The Secrets of Ancient Fermentation by Stephen Harrod Buhner I haven't tried any of the recipes yet but there are several from the 17th and 18th century. This one caught my attention since it is not only period but is also a treatment for scurvy... how appropriate! Dock Ale- 1694 Ingredients: 4 gallons water 4 pounds malt extract 3 handfuls new pine or fir, spring growth 3 handfuls scurvy grass or horseradish, above ground plant 4 ounces sharp-pointed or yellow dock root, dried and ground peels of 4 oranges yeast "Provide four Gallons of Small Ale; instead of Hops, boyl in it three Handfuls of the Tops of Pines…
Last reply by Calico Jack, -
- 1 reply
- 1.3k views
anyone have really good grog recipes or sweet and spicey grog mixes
Last reply by CaptainB, -
- 30 replies
- 6.5k views
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, -
- 10 replies
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the group I am with runs a pub at the local ren-faire...its not for patrons, just a spot to do our pirate fights, gambling and showing off... Any clue as to brewing equipment of the period?
Last reply by Captain Frankie, -
- 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, -
- 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, -
- 4 replies
- 2.7k views
I'm doing some research on brewing my own beer. My father used to do it years ago and with the completion of my bar I think it's about time I stock it with my own beer. My eventual goal is to make my own rum but I figured I'd start with something smaller, in this case beer. Try my hand at that and then move onto the liqueurs. So what advice do you have for a first time brewer? Any tips or tricks I should try to make the process smoother and the product better? Thanks for your help Capn Antonio Malasses
Last reply by Zephaniah W. Nash, -
Curious if anyone has ever tried "flip" and if so how did you make it?
Last reply by Jib, -
- 14 replies
- 2.1k views
Little help with a simple subject with a million answers. Wanting to find some recipts for the menus of ship and port food 1790-1810. I have Scotish Duff, Hard tack, and Salt Meat. I know Scurvey was rampent in this time but to make is even harder I am looking around for certain areas Southhampton, England Jamaica, and, New Orleans.
Last reply by Seacutter, -
- 6 replies
- 1.9k views
Aye, I be Gumbatz, ships cook yada yada, yada. We once owned a restaurant and I be hankirin to open another here in St Augustine. So to that, I want to be sharin some of me favorites, old and new, but all have been simplified so anyone can make em. To whit I be startin with this one: It be about as authentic as ye can get, but still edible: Ifn ye like it, let me know! Caribbean stewedbeef. During long voyages beefwould have been salt cured and dried, it then would have to be soaked in water,wine or rum to be reconstituted to a state that was edible. Needless to say the meat wasusually terrible and didn’t last that long on a voyage, so …
Last reply by LadyBarbossa, -
- 2 replies
- 3k views
The above titled book Just came into the library. There are some nice photos of cooking utensils and containers (going back to RHJ's inquiry) There are chapter on foodstuffs, eating habits , food preperation and concepts of diet & nutrition. Each chapter is broken down into sections, sometimes regional sometimes by nationality influence or foodstuff. It covers a period between 1567-1825. It is a wide range of time but they do indicate which foodstuff etc is in use during which period. Also just in The New Encyclopedia of Southern Culture v.7 Foodways. Lots of intersting historically facts relating food and food customs. It may give an idea what Blackbeard woul…
Last reply by Red Maria, -
- 6 replies
- 720 views
I've posted in the raids forum about a pirate camping weekend I'm working on. I've been asked by the campground owners what sort of food I want to have prepared for dinner on the Saturday, and I'm at a somewhat loss for ideas as to what would be easily prepared that would be something appropriate for a pirate to eat. So: What sort of food(s) would a pirate eat on board a ship as well as on shore? I also need suggestion for a pirate themed non-alcoholic drink that could be served during the weekend (reason being that there might be people attending who will be under the age of 21) Morick Towain Captain of the Pirate Brethren of Texas Moderator of the Gay Pirate Reena…
Last reply by JoshuaRed, -
- 5 replies
- 1.6k views
I found this a while back shortly after the Pub had gone down and posted this on Ye Olde Tavern to good results and so thought to share it here as well. Food Timeline
Last reply by Capt Thighbiter, -
- 3 replies
- 1.4k views
there is a TV show ive seen about cooking in historic places such as Jamestown, williamsburg,old forts and settlements but can't remember the name to lookup its time schedule anyone know of this TV show? History Eats, History cooking?
Last reply by jendobyns, -
- 2 replies
- 1.4k views
Thought you guys might get a laugh out of this. It was sent to me by a friend in England. If you had purchased $1000 of shares in Lehman Brothers one year ago, you will have $0.00 today. But---- if you had purchased $1000 worth of beer one year ago, drank all the beer, then turned in the aluminum cans for recycling refund, you will have received $214.00. Based on the above, the best current investment plan is to drink heavily and recycle. It's called the 401-Keg.
Last reply by Pew, -
- 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, -
- 1 reply
- 1.7k views
I was reading another forum here and I did a Google Books search for the title they were discussing. That search came up empty but trigger'd me ol' feeble brain to search the free history section for the key word "pirate". Here's a link, 10 pages with descriptions of FREE e-books. http://books.google....brr=4&scoring=1 These can be read on a computer or most book readers and if you have an Android smart phone you can download Google Books from the market (free).
Last reply by Louisiana Jeff, -
- 1 reply
- 639 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
- 988 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, -
- 0 replies
- 349 views
Gazpacho Shields Tavern Colonial Williamsburg, Williamsburg, Virginia Serves 8 4 cucumbers, peeled, seeded and cut into l-inch slices ½ large Spanish or Bermuda onion, peeled and diced ½ stalk celery, sliced ½ green pepper. seeds and ribs removed, and cut into strips 1 large ripe tomato, peeled and seeded 1 garlic clove, peeled and minced 1¼ cups broken pieces of white bread 2 tablespoons extra virgin olive oil 1 cup water 2 tablespoons red wine vinegar ½ teaspoon salt, or to taste 2 cups tomato or Vå8 juice Freshly ground black pepper to taste 1. Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die …
Last reply by Black Syren, -
- 1 reply
- 464 views
From Colonial Williamsburg Gingerbread 1 cup sugar 2 teaspoons ginger 1 teaspoon nutmeg 1 teaspoon cinnamon 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 cup melted margarine 1/2 cup evaporated milk 1 cup unsulfered molasses 3/4 teaspoon vanilla extract 3/4 teaspoon lemon extract 4 cups stone-ground or unbleached flour, unsifted Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add …
Last reply by Quartermaster James, -
Gold Age Food 1 2 3
by Jib- 66 replies
- 3.5k views
I would assume that hard tack and fish would be part of a pirates diet but what else? Any of the historical pirates ever 'dine in period style'?
Last reply by Fox, -
What de hell else could a title like that be about! Now I'm tyically a Capt. Morgan man... I also remember my hunchpunch, ta-kill-ya, screwdriver, mad dog, thinderbird, rollin rock, PBR and what's on tap days. But typically it's been a morgan an coke, aside from a spotted cow or a good cider. Alright. so I just opened a Guinness "Extra stout" and I discover "man that's kinda stout". So what is the big differences in such beers? Rats!
Last reply by Caveat emptor,
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