Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 27 replies
- 5.7k views
I have been trying for some time to find information on what beer bottles would be like in our period, some say they didn't exist at all, but there is evidence to the contrary. Here is some more evidence I found on a site. Scum is a publication for the Brewers Guilds of the Kingdom of the East and the Principality of AEthelmearc, of the Society for Creative Anachronism, Inc. So I present this article in support of Period beer in bottles, titled: The True Bottling of Beer http://www.pbm.com/~lindahl/scum/bottle.html Text dates for the exercpts include 1609, 1615, & 1691. Now to find a proper bottle ;-)
Last reply by Littleneckhalfshell, -
- 4 replies
- 1.6k views
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, -
- 6 replies
- 449 views
Argh, i dont be knowing if this be the right place to be talking of this, but one of me grandest pleasures be of smoking pipes, and a fine cigaaaar. Anyone else care for a smoke?
Last reply by Cap.Liamstarwatcher, -
- 14 replies
- 417 views
What be yer favorite rum mates/ My sister just brought as a gift a bottle of Guatemalen rum aged 23yrs. and as sweet as the molasses it was made from. Ron Zacapa Centenario. My NEW favorite! If rum be not yer favorite, then what do ye likes? Capt. Bo
Last reply by Rummy3, -
- 21 replies
- 4.4k views
you all need to try this, i haven't named this drink yet, but it needs a name,before you name it i recomend drinking it first, you wont be able to taste the alcohol until its too late! here is the recipe 2-4 gallons of apple cider boil with 4 big hand fulls of red hot candies -let dissolve while boiling keep mixing until candies completly dissolve , throw in a big hand full of cinnamon sticks, ( find in the bulk section at the grocery store the red hots and cinnamon sticks) boil down to, 2 gallons of liquid , strain for inperfections, let cool. pick up everclear add 1 litter to the cooled mix, put into onion bottles and enjoy the drink. it should look red in color w…
Last reply by CajunBuccaneer, -
- 0 replies
- 376 views
So, during a night of moderate drinking, my wife and I came up with a new drink recipe. It's not for light weights, for sure. It was good enough that we decided to come up with a name for it, quickly adopting Scurvy Pyrat for this delicious concoction. SCURVY PYRAT: 2/3 Pyrat XO Reserve 1/3 Ice-cold Limoncello Start with the Pyrat poured into a chilled glass (size according to taste and liver's condition), then add the Limoncello. The cold limoncello will sink and create a semi-layered drink, though this can be stirred up if desired. The result is a fine sipping rum with a lemon twist that compliments the good rum. Coastie
Last reply by Coastie04, -
- 20 replies
- 710 views
I always go by the rum section in the store to see what new rum comes onto the store shelves. The other day I spied a 'new' Captain Morgan. It is Captain Morgan 'Tattoo'. Of course I bought it...and of course I tried it right away...mixing up a rummer/coke for my best girlfriend and meself....and I was surprised I liked it very much! It has a hearty taste and it is almost black in the bottle. My favortite rum is Sailor Jerry..it used to be the Captain, but this new one took me by surprise. Also I have tried one called 3 Palms and it also has a hearty taste as if you could taste the wood from the rum casks. Has anyone else tried these..?
Last reply by Blackfoot, -
- 20 replies
- 5.6k views
http://www.krakenrum.com/
Last reply by Jas. Hook, -
- 0 replies
- 409 views
First Way To make an Oatmeal-pudding. Take a pint of Milk, and put to it a pint of large, or midling Oatmeal, let it stand on the Fire till it be scalding hot, then let it stand by, and soak about half an hour, then pick a few sweet Herbs, and shred them, and put in half a pound of Currans, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs; these put into a bag, and boyled, do make a very good Pudding. Second way To make an Oatmeal Pudding. Steep Oatmeal in warm Milk three of four hours, then strain some blood into it of fish or flesh, mix it with Cream, and add to it suet minced small, sweet herbs chopped fine, as Tyme, Parslee, Sp…
Last reply by Black Syren, -
- 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, -
- 0 replies
- 324 views
To make sauce for Capons or Turky Fowles Take Onions and slice them thin, and boyle them in faire water till they be boyled drye, and put some of the gravie unto them and pepper grose beaten. A.W. A Book of Cookrye. 1591 f.3 Sauce for a Turkie Take faire water and set it over the fire, then slice good store of Onions and put into it, and also Pepper and Salt, and good store of the gravy that comes from the Turkie, and boyle them very well together: then put to it a few fine crummes of grated bread to thicken it; a very little Sugar and some Vinegar, and so serve it up with the Turkey. Gervase Markham , The English Huswife, 1623 Modern Recipe Notes 6 medium onion…
Last reply by Black Syren, -
- 12 replies
- 2.9k views
Going back a few weeks ago, I caught the "Good Eats" episode on Paella. I've always wanted to try it, and the funny thing is, I think I first heard about it on an episode of "Seinfeld" (a show I rarely ever watched). So last weekend, while on a random shopping excursion looking for drapes (well Kate was looking for drapes, I was tagging along ), I was wandering around the kitchen wares aisle of the discount store (you know that one where they sell off the brand name stuff for cheap because they got all the goods from an overstocked factory or a business going under). Anyways, I saw a paella pan on the shelf an looked at it, and I was blown away by the fact that it was o…
Last reply by Grymm, -
All right, this one has me stumped. From John Woodall's book the surgions mate, we have this quote, a prescription for what to feed a patient following an operation: "...a comfortable Caudle [caudle is a syrupy gruel containing spices and wine or ale] for the first [day], if you see him weak; and afterwards Broths and Pannadons..." (Woodall, p. 175) Anyone have any idea what 'Pannadons' are? You should be aware that Woodall's book contains some of the most horrific spelling I have yet seen in a GAoP-era book, so the spelling of the actual word could be quite different.
Last reply by Mission, -
Pear Cider!
by Jib- 9 replies
- 1.4k views
Any fans of pear cider? I like Ace but love Magners! I have heard rumors that Strongbow is making a pear cider but have yet to see in the States.
Last reply by Jib, -
- 0 replies
- 328 views
Pease Pottage was one of the most common dishes eaten at sea in the 1600s, using the shipboard staples of dried peas and salted meat. This simple dish, with perhaps a few herbs added was also frequently eaten by landsmen in the winter and spring. Many generations of New Englanders have grown up this dish by its modern name -- pea soup. Another Recipe for Pease Pottage: Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mince, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth. Robert …
Last reply by Black Syren, -
- 0 replies
- 297 views
Pennsylvania Dutch Apple Dumplings Christiana Campbell's Tavern Colonial Williamsburg, Williamsburg, Virginia Serves 4 For the pastry: ¼ cup allvegetable shortening 1¾ cups allpurpose flour ½ teaspoon salt ¼ pound (1 stick) unsalted butter, chilled 4 to 6 tablespoons ice water For the apples: 4 small tart apples, such as Granny Smith 1 tablespoon raisins 1 tablespoons dark rum 4 teaspoons unsalted butter For the syrup: 1 cup firmly packed dark brown sugar 1½ cups water 2 tablespoons unsalted butter 1. To make the pastry, combine the shortening, flour and salt in a food processor fitted with the steel blade. Using on and off pulsing action, combine unt…
Last reply by Black Syren, -
- 11 replies
- 2.6k views
Squids ain't my cup of tea, but they get mentioned as food in my stories. Not the big submarine-attacking type, but something more like the Caribbean Reef Squid. I haven't heard much about squid-eating in the Golden Age other than the possible use of squids in a chowder. How were squids used as food back then? How'd they get the squids? What class of people would eat them? Anything else I should know on the subject? If it helps, the ethnic groups involved would be mostly British and French colonials. Thanks!
Last reply by Red_Dawn, -
- 16 replies
- 3.1k views
I'm trying to determine whether shipboard grog - back in the day when it was part of a seaman's official daily rations - was served hot or cold. Also, what exactly was the formula? Capt. William
Last reply by Red Sea Trade, -
- 2 replies
- 1.5k views
If you are curious about the history of punch and its variations over the centuries, you'll enjoy this book, which is part history and part how-to guide on punch through the ages. Punch: The Delights (and Dangers) of the Flowing Bowl http://www.amazon.com/Punch-Delights-Dangers-Flowing-Bowl/dp/0399536167/ref=sr_1_1?ie=UTF8&qid=1293713995&sr=8-1
Last reply by jendobyns, -
- 2 replies
- 460 views
Hey folks...just spotted a bottle of Piraat Ale at a local BevMo store this weekend....still have to try it. http://www.globalbeer.com/web/body_pages/p...aat/Piraat.html
Last reply by Pew, -
- 16 replies
- 3.5k views
I've noticed that there are quite a few brands of food/drink out there with pirate labels. If you find something, post it! I have not been able to find this up here in Alaska, but I've been seeing it in magazines. I have seen this at the stores around here, but have only tried the blue kind that's not listed here. The Pirate Sauce Company - With three types of sauces: Volcano Sauce, Fire Monkey Sauce, and Voodoo Sauce. Pirate's Alley Rum Cake....sounds good.
Last reply by Silkie McDonough, -
- 10 replies
- 716 views
I have been looking at some of the recipie sites that I have gotten and it got me to thinking. Just what would this stuff taste like? So instead of cooking all of it I thought I would ask what others have done or tasted? What would you have changed?
Last reply by CrazyCholeBlack, -
- 9 replies
- 438 views
Hi, all: I'm wondering what sort of food would typically have been eaten on a pirate ship in the GAoP? I assume salted meats, such as salt pork or corned beef would have been a staple, as well as hard biscuits. But, would the food on pirate ships have included luxuries and delicacies that would not have been availabe to Navy or merchant crews? Would pirates have stolen such luxury foods from the officers and wealthy passengers of the ships they boarded? Would they have spent some of their booty on such luxuries while in port, and brought the delux foodstuffs aboard with them? And would pirates have been more likely to fish while at sea than other sailors, as they …
Last reply by Fox, -
- 2 replies
- 3.3k views
This past weekend I went to help Nick out with his first batch of "mini-mashed" ale. He's brewed a few times before using kits, but this was his first attempt at bringing it up a notch. We had gone out a week or two ago to shop for all the ingredients, so it was just a case of mashing (steeping) the few whole grains in the recipe, and then boiling the rest of the ingredients. He used the "Pirate Nut Brown Ale" recipe from the below book as his base, but reduced the amount of malt extract used to balance out the addition of three pounds of a really nice dark rich and flavourful honey. Anyways, the recipe was actually chosen because it looked like the best nut brown ale…
Last reply by ns_477, -
- 7 replies
- 829 views
I have iron-deficiency anaemia. Molasses is an excellent source of iron. Rum is made from molasses. Therefore, I should drink rum for my health. Any similar deep thoughts? H.
Last reply by Hester,
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