Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
-
- 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, -
- 20 replies
- 5.6k views
http://www.krakenrum.com/
Last reply by Jas. Hook, -
I have an old pewter spoon, Its got to be a repo, but looks similar to this: I am thinking of making a mold for it and maybe making a set or two of spoons. Question is, does anyone know possible age or period of said spoon styles? Thanks! Wes
Last reply by wes1761, -
So I purchased Hatchet Meg's (of the BlackBeard Crew) rum cake cook book at the Hampton festival earlier this month... After hearing so much about how great her cakes were, and after tasting it first hand (she was selling samples at the festival) I had to have the recipe book.... Up until now, I haven't really had the excuse to make one, but later this week, we are having a pot luck at work for Independence Day, so I thought that would be a good excuse to make one. Well I just dragged the wife to the grocery store (against her will) to buy the ingredients we didn't have on hand (most of them), and then raced home to bake the cake (which Kate has lovingly done 99% of the …
Last reply by Ransom, -
- 11 replies
- 5.2k views
Welcome all, We're still getting set up, but this will be the sub-forum for discussing brewing, mead making, wine making, etc. etc. This will be for all makers of fine beverages (and beginners too) whether you are using modern methods or trying to recreate historical methods. Why the "Empty Keg"? Because the discussions are about what to do to fill the kegs up (barrels, casks etc.) ... Make something to put into the keg. Here's to some good discussions, shared recipes and any other topical conversation that are to be had! :angry:
Last reply by Madame_Mayhem, -
- 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, -
- 155 replies
- 4.4k views
Oh, this is so weird yet funny. You know you think too much about piracy and too much of a pirate... when you think about Davy Jones and the first thing that comes to mind... is gotta get something to eat at Long John Silvers... and grab the fish planks, shrimp, clams dinner with the lobster bites! Anyone have those twisted piratical moments? ~Lady B
Last reply by lady snow, -
- 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, -
- 22 replies
- 4.3k views
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, -
- 12 replies
- 4.2k views
I might be a bit dense,but I am curious as to know if there are any pirate themed restaurants around,good or otherwise.
Last reply by captscurvy_nc, -
With Michael's blessing, I have started this thread for those among the pyrate brethren who take a break from drinking rum once and a while, and flirt with le Fee Vert. I admit, I am a newbie at this, and have only sampled two brands thus far. Thus far, I have tried: Lucid...The smell is not its best feature. And Jamie warned me it would taste on the sweet side, and remarked that it reminded him of Good & Plenty candy. He was dead on. As stated on the Wormwood Society review, it's a good starter, but not top of the line. Pacifique...The bouquet is marvelous! As is the taste. In comparison, Lucid tastes like Thames Embankment. Alas, I had already bought a bottle o…
Last reply by PearlyHawkinsHooke, -
- 12 replies
- 4.2k views
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, -
- 22 replies
- 4.2k views
What is your opinion?
Last reply by Graydog, -
- 33 replies
- 4.2k views
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, -
- 10 replies
- 4k views
Found this tidbit on a different site I moderate on, in our new 17th Century Forum: http://www.godecookery.com/engrec/engrec.html
Last reply by SilkenJack, -
- 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, -
- 15 replies
- 3.9k views
Have had a lot of requests for the recipe after folks have eaten my pies at events so here it is: Scottish Meat Pies Prepare piecrust for 2 double crust 9"pies (this is for one batch) Ingredients * 2 cups all-purpose flour * 1 teaspoon salt * 1 cup shortening * 1/2 cup water Directions 1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. 2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe. Footnotes If necessary, use a little…
Last reply by Iron Hand, -
- 3 replies
- 3.8k views
http://www.ussbatonrouge.com/connie.htm The following tale is from the history of the oldest commissioned warship in the world, the USS Constitution. It comes by way of the National Park Service, as printed in "Oceanographic Ships, Fore and Aft", a periodical from the oceanographer of the US Navy. On 23 August 1779, the USS Constitution set sail from Boston, loaded with 475 officers and men, 48,600 gallons of water, 74,000 cannon shot, 11,500 pounds of black powder and 79,400 gallons of rum. Her mission: to destroy and harass English shipping. On 6 October, she made Jamaica, took on 826 pounds of flour and 68,300 gallons of rum. Three weeks later, Constitution reached …
Last reply by Bright, -
- 16 replies
- 3.6k views
This information is from Appendix E in Benerson Littles' The Buccaneers Realm. Comments are welcome and encouraged. It is quoted in it entirety: "Sund. Our Men feasted on shoar with Barbakude, Goats, and Fish, &c.," wote John Cox, former commander of the Mayflower prize in the South Sea. An ancient tradition even in the seventeenth century, smoking or grilling meat on a barbecue, or barbacoa, was common both as a means of preserving food as well as well as cooking it. Today, purists distinguish between barbecuing and grilling: the former is slow cooking over several hours or more, the latter quick. However for the Caribbean adventurer in the late seventeenth centur…
-
- 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, -
- 27 replies
- 3.5k views
In the current issue of "Food History News" no.57, v.15:1 there is a story about the origins of doughnuts. There is a insert titlled "Poking Holes in Doughnut Mythology". Here's an interesting passage: "Other stories link Gregory's (Hanson Crokett Gregory inventor of the doughnut hole) as a very young ship's captain with his invetion of the doughnut, suggesting that the hole was an innovation that made it possible to hook one over the ship's wheel, or prevent the heavy undercooked center of traditional doughnuts from carrying a sailor to the bottom of the sea if he were to be swept overboard." That's food for though next time you're at Krispy Creme! How true it is I do…
Last reply by Mission, -
- 17 replies
- 3.5k views
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, -
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, -
- 10 replies
- 3.4k views
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, -
- 11 replies
- 3.4k views
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,