Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 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, -
- 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, -
- 5 replies
- 3.1k views
anyone ever try black heart rum ??? some new stuff at the store, and it was pretty good !!
Last reply by oderlesseye, -
- 15 replies
- 3k views
Ever tried Black Seal Rum? Got a bottle from a shipmate. Drank it a weekend past with before mentioned shipmate and a few friends. It was so tasty we drank the whole bottle in a few hours. I guess it is a nicely priced rum too!
Last reply by Capt. Bo of the WTF co., -
- 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, -
- 17 replies
- 2.9k views
From th' Ministry of Rum: The results have finally been tabulated and confirmed. The 22 judges tasted 65 different sugar cane spirits over two days. The results can be seen at http://www.ministryofrum.com/2009.php or just go the link on the front page of the Ministry of Rum site. note: 2006, 2007, 'n 2008 results can be found in th' lower deck o' th' page
Last reply by Pew, -
- 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, -
- 19 replies
- 2.8k views
Yer whikky? or
Last reply by Pew, -
- 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, -
- 5 replies
- 2.7k views
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, -
- 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, -
Curious if anyone has ever tried "flip" and if so how did you make it?
Last reply by Jib, -
- 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, -
- 3 replies
- 2.5k views
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, -
- 11 replies
- 2.5k views
Found this on a board I moderate on: RECIPES - DEERFIELD MASS 1704 – from various sources Planked & Stuffed Salmon Planking fish involves securing the fish to a board with nails and string and then placing it on the hearth angled toward the fire. A fish might be stuffed before being planked. Below is a stuffing recipe that includes ingredients that would be available to a colonial New England housewife. Use the same amount of the following herbs, Rosemary, Marjoram, Thyme, Savory. Salt and pepper to taste 1 bay leaf A little ground nutmeg Finely chopped onion Cheshire Pork Pie Take a loin of pork, skin it, cut it into steaks. Season it with salt, nu…
Last reply by jendobyns, -
- 26 replies
- 2.5k views
Three cheers for bread pudding
Last reply by Cheeky Actress, -
- 5 replies
- 2.4k views
As my collection of Pyrate Rum bottle ribbons grows, (as well as Hoti medallions) has anyone come up with a use for them? I was thinking markers for tent guy lines, anyone else? Jas. Hook
Last reply by Capn Bob, -
- 5 replies
- 2.4k views
Just buzzing through Woodall's The surgions mate and I came across this interesting quote on the causes of Tenesmus (which I would describe in layman's terms as a really serious case of constipation.) "And sometimes it [Tenesmus] happeneth here in our Countrie, as some English Writers affirme, by little drinking of beere or ale, and sometimes it commeth by drinking too much wine, and by eating of costive meats, and superabundance of choler adust." [Choler is another name for the humor yellow bile - believed to cause anger and bad temper.] (Woodall, p. 242) Wine was generally considered inferior to beer during period from what I've read. So he's giving you all a reason …
Last reply by Raphael Misson, -
- 8 replies
- 2.3k views
Barbancourt vs. Matusalem Last weekend I finally was able to find a bottle of Barbancourt rhum from Haiti. I’ve always wanted to try this rum and have heard great things about it. My usual favorite is Matusalem Gran Reserve rum from the Dominican Republic, around the other side of Hispaniola. I was interested in comparing the two. I was on my way to visit my friends Mary and Roger for the weekend and, needless to say, the bottle of rum was brought out Saturday night. I was playing my pirate songs for Mary, my old mentor in tunes from the Emerald Isle. Well, we had a rum first, and Mary topped off my glass between songs, refilling hers almost as often, and occasionally Ro…
Last reply by Pew, -
- 3 replies
- 2.3k views
http://www.theregister.co.uk/2010/07/29/black_tot_rum/ Those of you with a taste for rum and 600 quid to spare might like to uncork a bottle of Black Tot "Last Consignment" British Royal Naval Rum, lovingly decanted from the official stocks held by the Senior Service since sailors' final rum ration in 1970. On July 31 of that year, at precisely six bells in the forenoon watch, Jack tars were issued their ultimate hit of rum on what became known as "Black Tot Day". The remaining rum - likely imported from the West Indies in oak barrels by official supplier ED & F Man & Co - was poured into stone flagons and transferred to HM bonded warehouses, where it la…
Last reply by adam cyphers, -
- 5 replies
- 2.2k views
I am in the middle of a really interesting book called A History of the World in 6 Glasses by Tom Standage and I came across a rather interesting description of the medicine Aqua Vitae. I always sort of knew that it was alcohol, but this explained the whole scenario quite well and I thought I'd share it with one and all. "Wine was widely used as a medicine, so it seemed only logical that concentrated and purified wine should have even greater healing powers. By the late thirteenth century, as universities and medical schools were flowering throughout Europe, distilled wine was being acclaimed in Latin medical treatises [note - almost all medical texts at that time were i…
Last reply by Grymm, -
YOUR drink! 1 2 3
by LadyBarbossa- 63 replies
- 2.2k views
I'm sure this was asked before but the thread 's either been lost or something else. So... here's the question... If you could have a drink made for ya, named after you... what would be in it and what would it be called? Example... Siren's Plunder Me Cherry which is simply Rum (Captain Morgan mind ya) and cherries with optional grenadine. Mine... Well, I've been pondering it. So... here 's a couple: 2 shots Hot Sex and 2 shots Godiva chocolate liquer optional drizzle of chocolate syrup served on the rocks. The name? Not sure yet. maybe the Sweet Kiss. Or a bolder mix which is 2 shots Hot Sex, half shot Irish Cream, half shot Cask and Cream, 1 shot Godiva choc…
Last reply by Ransom, -
- 17 replies
- 2.2k views
Chris Wills pointed me to this link for Jeff Pavlik, a Boulanger and historian out of Michigan. Jeff's site has some excellent descriptions, images and recipes for baking bread and other food of Colonial North America. http://colonialbaker.net/ The site even contains a write-up about the 'sea biscuit'. http://colonialbaker.net/english_sea_biscuit.html
Last reply by William Brand, -
Tea!
by LadyBarbossa- 1 follower
- 15 replies
- 2.1k views
Alright... I admit... I'm a big tea person! And as much as I fancy some of the coffee drinks, too, like cappecinos, mocha latte's, etc... I do enjoy a good tea, too. Now, I bought my mom some of the special Downton Abbey teas, and I've had friends give me tea blends, too. So my curious question is.. has anyone come across any mention anywhere of blended teas during the 17th and 18th century? Like a green tea with cloves and cinnamon or black tea with mulling spices or white tea with strawberries and rose hips. My other curiosity is how specialized tea was during that time and how much of it was worth to a pirate when they took a prize full of tea, spices, fabrics, and…
Last reply by Fayma Callahan, -
- 6 replies
- 2.1k views
You are so going to want to try this at home! Cold Smoke
Last reply by Quartermaster James,
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