Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 11 replies
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'Tis the song that is uttered in camp by night and day, 'Tis the wail that is mingled with each snore; 'Tis the sighing of the soul for spring chickens far away, 'Oh hard crackers, come again no more!' 'Tis the song of the soldier, weary, hungry and faint, Hard crackers, hard crackers, come again no more; Many days have I chewed you and uttered no complaint, Hard crackers, hard crackers, come again no more!" -from a soldiers' parable called "Hard Times" Let's see those mild variations and personal adaptations of Hard Tack recipes. Everyone who makes it does something a little bit different. A subtle degree in thickness, a dash of salt or a a…
Last reply by Cap'n Pete Straw, -
- 1 follower
- 0 replies
- 145 views
Here's links to a couple videos I enjoyed. Townsends Tasting History with Max Miller
Last reply by Stynky Tudor, -
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Hey Mickey, with all your extensive brewing experience, have you tried to make a PC recipe for beer? I do realize that our hops our more refined now then back then but it still would be cool.
Last reply by Bright, -
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I've seen quite a few recipes for punches and such that involve rum, but I am curious about the rum itself. In the greater selection of rums there are today, which modern gets closest to the kind of rum the common sailor and pirate would have had access to (both at a cheap tavern and on ship)? I understand that this common stuff might choke modern drinkers, but I'm okay with that. I want to get an idea of what these guys had to put up with. Also, if you can, provide evidence for why it's closer to the original.
Last reply by Quartermaster James, -
- 4 replies
- 1.9k views
From Colonial Williamsburg Holiday Wassail 1 gallon apple cider 1 large can pineapple juice (unsweetened) 3/4 cup tea can use herb tea) Place in a cheesecloth sack: 1 Tablespoon whole cloves 1 Tablespoon whole allspice 2 sticks cinnamon This is great cooked in a crock pot. Let it simmer very slowly for 4 to 6 hours. You can add water if it evaporates too much. Your classroom will smell wonderful and the students will love it! Serves 20.
Last reply by callenish gunner, -
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Was wondering if anyone here has ever tried their hand at making their own alcohol { ETOH}? our plum tree is seriously overloaded this year, and in an attempt to use the fruit without waste, i have decided and am currently brewing some home made plum wine......small scale-- got a near gallon going... i am not afraid of the chemistry... LOL..because basically yeast grows and redoubles itself every twenty minutes.... yeast eats sugar and pees out alcohol-- when all the sugar is consumed, the yeast, from swimming in its own waste, dies and you are left with alcohol-- the more sugar you feed it, the richer in alcohol content you have !!-- if yah bottle it …
Last reply by Ricblackthorne, -
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So... when you are at events... how do you cook meat? What method works best? How do you roast? On a spit? Hanging all tied up in butchers string above a fire? Slow cook in a dutch oven? On a skillet? Do you cook meat alone or cook it with other foods like veggies? Toss in your how to's here so that others may benefit from your culinary wisdom. ~Lady B
Last reply by Red Sea Trade, -
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, -
- 6 replies
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Someone out there gave me a link for an image of an Ordinary a few years back. It was a drawing of people under a canvas canopy that was in amongst the trees. I am NEED of that image. I will take any images that you would like to share also. Thanks
Last reply by Silkie McDonough, -
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I am hoping that a generous pirate on this forum will offer a hand to a marooned buccaneer. I am trying to find an online retailer or good soul that can obtain and ship a bottle of Jack Tar Superior rum to Texas. The manufacturer has confirmed that they do not have and have no plans to obtain a distributor in the Lone Star state. Of course, I am willing to provide plunder by Paypal (or whatever means needed) to secure a bottle and well-packed shipping. The object of my (binging) desire: Any assistance this new pub-poster can get will be IMMENSELY appreciated.
Last reply by Graydog, -
- 3 replies
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So what is the difference between what is called a jelly, jam, preserves, or something like apple butter? Is it a difference in name, manufacture, or content?
Last reply by Jib, -
The scuttlebutt is our little red cat loves toast. Maybe she needs one of these? Toast's up!
Last reply by Silkie McDonough, -
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http://tragedyseries.tumblr.com/image/18193713263
Last reply by Jas. Hook, -
- 5 replies
- 945 views
Someone suggested I start a thread talking about English Katchup and as I was digging through my period cookery books trying to find the earliest possible receipt (that's a recipe to modern cooks) I realized we could play with this a bit more. There are a number of options a Pirate might have. So this should be the first in a series on period condiments & sauces. However, none of them would be the tomato based ketchup we know today. Tomatoes are pretty much absent from period cookery books. But you might be surprised what does show up. Early ketchup was a fish & vinegar based sauce imported from somewhere around Indonesia (exact place of origin seems to be a…
Last reply by William Brand, -
- 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
- 1.4k views
Two new labels for a new batch I'm getting ready to bottle.
Last reply by marlinspike, -
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Well, Im the pickiest eater on the planet BUT i want to try and make different things that sound good. Im not going to eat pig head or anything outrageous. Im just looking for new and good tasting things. My food variety is small i mainly eat chicken,hamburger,pizza, and pasta....seriously. I've tried Shark and other fish loved most of it actually. Just don't have enough money for the stuff like that. I was wondering if you guys have any ideas of what i could try and make or have any recipes for me to try?
Last reply by LadyBarbossa, -
- 1 reply
- 630 views
Loki, or more properly, Loki's Revenge Who drinks it? Who makes it? What is your recipie for it? I have a batch brewin' Vanilla and hazlenut, but would like to branch out. http://www.webtender.com/iforum/message.cgi?id=67272
Last reply by BriarRose Kildare, -
- 10 replies
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Dear Amigos y viejos lobos de mar, I am working in developing a Flavored rum project. Apart of the classical flavored rums i am looking to develope a real Pirate grog, bring alive again the real rumbullion.... So for this purposes i need the help of anyone who have the historic information of the different ways of rum flavoring of the pirates, privateers, corsairs, etc.. You can find info in the Book of Exquemelin, where the pirates flavored their rum barrels with spices like ginger, nutmegs, cloves, lemon, etc... There are also the folks recipes of the artisans in each caribbean island, but i am goin more deep, becouse i know that in this forum there are very wel…
Last reply by Capt.mino, -
Mama Juana
by Jib- 4 replies
- 1.5k views
During my recent trip to the Dominican Republic I was offered a local drink called "Mama Juana". Gave it a try and found it quiet nice. I guess it has origins back with the native Tanio who made a tea from herbs and tree bark. The Europeans introduced the idea of adding rum, red wine and honey. The locals claim this drink is helpful for lovers. I thought it had a taste similar to Port.
Last reply by Jib, -
- 12 replies
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I was slightly fascinated by a description of a food called Manyoco from the 3rd Edition of the General History of the Pyrates by Charles Johnson. The text was not written by Johnson, rather "they were communicated to me by an ingenious Gentleman, lately arrived from those Parts." This information comes from a section in the Howell Davis account in the General History called "A Description of the Islands of St. Thome, Del Principe, and Annobono" (São Tomé, Príncipe and Annobón are islands in the Gulf of Guinea off the western coast of central Africa.) I was particularly curious about the 'engine' he mentions in this account: It turns out what the writer called 'Manyo…
Last reply by sutlerjon, -
- 48 replies
- 11k views
We started a batch of honey mead a couple of months ago following this recipe for simple mead. I would highly reccommend it to anyone interested in trying something like it. We sampled it immediately after it started fermenting, and were not horribly impressed (but the recipe warned that would be the case). Now, about two months later -- I really shoulda kept better track -- it's some right tasty stuff. Personally, I'd put it up against any other mead available on the market. We have two additional batches going (one with cinnamon and one with strawberries) that have finished fermenting, but not clarified well just yet. We should be well-stocked for TRF, methinks.…
Last reply by michaelsbagley, -
- 33 replies
- 871 views
After I saw something about a "Plunder My Cherry" drink, I thought I might start this thread. No, not basic stuff like rum 'n' water, 'r rum 'n' coke. Got some fancy things here that our fellow privateers may like t' try? I would personally prefer it if the name of the drink was listed first, then the recipe follows in the body of the message. Although, knowin' pyrates don't follow rules ver' well.....
Last reply by Black Syren, -
- 8 replies
- 1.4k views
Bread, of course, is a stable of diets for, well, a LONG time. Once upon a time, women were measured as wives by how good their bread was. The better bread they made, the better wives they were. I suspect the basic recipe for bread has not changed too much, (Flour, salt, yeast, water...) but what kind of flours were available to the common people during the GAoP? and what sort of techniques were used? What do you need to bake bread on a fire? One of my favorite whole grain bread recipes: 3 cups whole grain flour or so, a couple handfuls of sunflower seeds tablespoon salt 2 tablespoons honey package of yeast enough water to make the dough dissolve yeast and hon…
Last reply by ThomasBlackthorne, -
- 17 replies
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I suppose I am a bit naive and ignorant. Since I am originally from Southern California, I had never been in Oklahoma until I moved here about six years ago. Before I came here, I had the perception that Oklahoma was barren and teepees lined the street. Actually, it was not that bad. However, I have always wanted to purchase an honest to goodness bottle of authentic deep south moonshine. It now appears this is becoming non-existent. From what I am hearing now, most modern "moonshining" generations are selling Meth and guns. So, Back to my dilemma. I have been wanting to buy moonshine, but I eventually gave up. The closest I have come to it was folks who make the w…
Last reply by Emmanuelle Wilshire,
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