Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
-
- 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, -
You can learn alot about a person from what they eat, atleast I've heard that somewhere . Well, whats the last thing you put in your pie-whole? Or what yea'be eating right now? For me, toast, it's 5:33am so I had toast.
Last reply by Capn Bob, -
- 490 replies
- 32.8k views
We're having Chicken Tortilla Soup tonight. With the passing of Apollo, Janelle wants only comfort food for the next few days, and I'll oblige her as she wishes. :)
Last reply by Ransom, -
so i was sitting here thinking about hardtack and wondered if there were any records of what was aboard any of the ships of the era for food.. (pirate, merchant or naval) and what a daily alotment would have actually been. we all know about the rations of rum, but i mean how many pounds of barrelled pork, how many pieces of biscuit. were there dried beans or rice aboard? now before anyone jumps in and says pirates would have taken it off a captured ship, well yeah- but what is documented that they took. I'm looking for things like blackbeards treasure that was on board the adventure as recorded by maynard. a few pounds each of sugar, cocoa, coffee or tea and some meats…
Last reply by Mission, -
- 296 replies
- 23.2k views
OK.... what are you doing.... What are you eating.... BUT what are you drinking........ now that be somethin close ter any Pyrate's durty black heart..... (and it also explaines why we sometime type soo dang poorly) Right now..... a glass O' Port.... I bar-b-qued a chunka dead cow (a really good chunk tho).... and beer just wasn't right........
Last reply by Sjöröveren, -
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, -
The scuttlebutt is our little red cat loves toast. Maybe she needs one of these? Toast's up!
Last reply by Silkie McDonough, -
- 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, -
- 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, -
Pyracy Brew Crew 1 2
by Pew- 48 replies
- 10.1k views
So maybe we're not all rum drinkers. How about a simple DIY beer review guide for those flavors you favor most. So what beer are you drinking now and what's your opinion of it? We just finished a 6'er of Sierra Nevada Celebration Ale. Goode, but pales in comparison to Anchor Steam's Christmas Ale. I feel, the best of the holiday seasonals so far. A friend gave us a bottle of Sam Adams Chocolate Bock for Christmas. Can't wait to break open it tonight....
Last reply by Pew, -
Coffee or tea? 1 2 3 4 9
by JohnnyTarr- 221 replies
- 9.5k 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, -
If I have to explain it any further, you obviously don't understand.
Last reply by jendobyns, -
- 23 replies
- 8.5k views
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, -
- 47 replies
- 8.4k views
For a long time now I have been looking for the earliest reference to a "tin kitchen", a kind of half-round reflector oven. To date I have only been able to find references to around the time of the Revolution. That is until tonight. On the 18th Century Material Culture's Facebook page I found two paintings dating to the late 1600's with clear depictions of the "tin kitchen." "The Cook, 1657-1667" and an untitled work dated sometime prior to 1678. So now I will buy a tin kitchen and use it secure in the knowledge that it is at least period. Now, can anyone find a reference to one of these, or something similar, being aboard a ship?
Last reply by William Brand, -
- 3 replies
- 8k views
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, -
- 30 replies
- 7.5k views
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, -
Rum Samples 1 2
by Capn Bob- 28 replies
- 7.3k views
As I am new to the wonderful world of rum, I'm searching for a label that suits my tastes. And since I don't wish to blow near $20.00 (or more) on a full size bottle, I am wondering if the company may know of sources wherein I might obtain sample bottles of rum. I already have a couple of Myers Dark, and would like to find some Appleton and Mount Gay. Can anyone help?
Last reply by Joe Pyrat, -
- 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, -
Salmagundi 1 2
by Karadimos- 27 replies
- 6.6k views
Salmagundi is an old recipe that came to be known as a pirate meal. "Cut cold roast chicken or other meats into slices. Mix with minced tarragon and an onion. Mix all together with capers, olives, samphire, broombuds, mushrooms, oysters, lemon, orange, raisins, almonds, blue figs, Virginia potatoes, peas and red and white currants. Garnish with sliced oranges and lemons. Cover with oil and vinegar, beaten together." (from The Good Huswives Treasure, Robert May, 1588-1660) "A mixture of minced veal, chicken or turkey, anchovies or pickled herring, and onions, all chopped together and served with lemon juice and oil." Salmagundi is also purportedly a meal served on pirat…
Last reply by William Brand, -
- 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, -
- 11 replies
- 6.2k views
I recently received a 19th century english tankard with a glass bottom. Unfortunately it leaks. I am not sure how to seal the leak. I was thinking silicone but I don't trust the chemicals and it may seep into whatever beverage I drink out of it. Also I do not know how ale/beer would treat the silicone. I was thinking maybe a wax? Any suggestions would be great.
Last reply by MarkG, -
- 43 replies
- 6.1k views
Lots of small run rum makers are now selling product on a local level. Just curious what your favorite rum is to drink straight without ice or a mix? Mine? Goslings Black Seal.
Last reply by Red-Handed Jill, -
Shepherds Pie 1 2
by Jib- 29 replies
- 6.1k views
I don't know if Shepherds Pie is a period dish but we eat it at least once a month during the cooler weather. How do you make yours?
Last reply by Seamus the Unlucky, -
Ok as you all know I am tring to become a self-sufficent sailor. I am making my own boat and I will make my own sail. I doubt that I will make my own line as their is much better out there than I could make. I know that a man can only live so long on saltwater alone. So as I am in drydock now I would like to know about your tastes in Rum. I have tried Captain Morgan's, and Pyrat both straight. Now in one of my magazines I find Pusser's Rum and this past weekend I went to the store and found a sea of rum for sale. I know that this has been talked about before and I will set out for those waters soon, but I would like an updated opinion on rums. So there you go.
Last reply by Graydog, -
- 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,