Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 14 replies
- 2.1k views
Ok so here I'm going to show how I'm making a simple Brandy Punch. Fairly common for our time period in England. It's called Major Bird's Brandy Punch Ingredients for are: 2-----------------Lemons 1/2 cup---------- Raw Sugar I'm using Florida Crystals 1/2 Quart (16oz) - Brandy 1 Quart ---------- Water It seems that Rum would have been more common in the colonies. Limes were also used but considered somewhat inferior but being plentiful in the Carribean, were also used there and in the colonies. The receipe is from "Punch" by David Wondrich and is our kind of writer. He's pulled from as many period resources as possible. In the back of the book he claims Google Bo…
Last reply by Jack Roberts, -
- 14 replies
- 2.1k views
Little help with a simple subject with a million answers. Wanting to find some recipts for the menus of ship and port food 1790-1810. I have Scotish Duff, Hard tack, and Salt Meat. I know Scurvey was rampent in this time but to make is even harder I am looking around for certain areas Southhampton, England Jamaica, and, New Orleans.
Last reply by Seacutter, -
- 2 replies
- 2k views
I just found Animal's thread : A Boucanier Barbecue and it kinda answered what I was looking for... but I'll post this anyway... The last batch of buccan/jerky I made was just dried meat, with no seasoning. I had cut the meat into thin strips, and placed them on the grill from my oven, and then put that over the heater...This works great in Winter... I have to heat the house anyway, so I can also dry out some jerky at the same time..... in three days it was all completely dried. (unfortunately, I kinda nibbled it all up, so I have to make some more...) I've read recipes for jerky using soy sauce, or honey or Tabasco, and obviously salt. But I was trying to figgure out w…
Last reply by hurricane, -
Clipper City's Beer and Bacon festival
Last reply by blackjohn, -
- 8 replies
- 2k views
*Very* old fashioned... Pay heed to this link: http://www.philly.com/inquirer/food/20091013_Penn_archaeologist_recreates_ancient_brews.html "Penn archaeologist recreates ancient brews"
Last reply by Jack Roberts, -
- 6 replies
- 2k views
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, -
- 6 replies
- 1.9k views
Aye, I be Gumbatz, ships cook yada yada, yada. We once owned a restaurant and I be hankirin to open another here in St Augustine. So to that, I want to be sharin some of me favorites, old and new, but all have been simplified so anyone can make em. To whit I be startin with this one: It be about as authentic as ye can get, but still edible: Ifn ye like it, let me know! Caribbean stewedbeef. During long voyages beefwould have been salt cured and dried, it then would have to be soaked in water,wine or rum to be reconstituted to a state that was edible. Needless to say the meat wasusually terrible and didn’t last that long on a voyage, so …
Last reply by LadyBarbossa, -
- 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, -
Came back from our Oregon performance and must say, I have fallen in love with Rogue Hazelnut Rum. It has a lovely fragrance and flavor of roasted hazelnuts. It's a great straight drinking rum. Couldn't believe a bunch of beer brewers could come up with such a great distilled product. The bottle has Blackbeard on it. Their white rum has Jean Lafitte. Kind of adds to the experience. http://www.rogue.com/spirits/rogue-hazelnut-rum.php Now all I have to do it find it in Florida or have it shipped from New York of all places. -- Hurricane
Last reply by Pew, -
- 35 replies
- 1.9k views
This might be apropriate in a different section, but... What kinds of cheese was around at this time? I can assume Cheddar and Swiss, but there are so many different types of cheese out there... However all those other choices weren't around then. What other 'common food' was there? Aboard ships we talk about salt beef and pork, beans, rice, peas, ships biscuits and cheese. Rarely do I hear of chicken, goose, rabbit, goat or lamb. But there was livestock on many a ship to feed the crew...
Last reply by CrazyCholeBlack, -
- 5 replies
- 1.9k views
Hello Lads and Lassies tonight i was watching the Food Network Dinner: Impossable with some scurvydogs ye might know. Any other scallywags watched this on the TV. D.man
Last reply by LadyBarbossa, -
Rats! rats! yum!! 1 2 3
by Rats- 64 replies
- 1.8k views
Rats rats yum! Rats rats yum! They're munchy, crunchy, munchy, crunchy, Yum! Yum! Yum! Yum! Yum! One of the wonderful things about Rats, is "I'm the only one!" I'm the only one! See what happens when they take away the rum rat-ions??!
Last reply by BriarRose Kildare, -
- 55 replies
- 1.8k views
For all you rum aficionados out there; we all know there's more to rum that Capt. Morgan's (blasphemy, I know!) but has anyone ever done a lengthy rum comparison test? Fer example, the Puerto Rican Rums seem to be mellower than most, the Jamaican rums have more scent and the French Caribbean (Martinique) rum just plain hurts, IMO. in more ways than one. Dark Hawaiian rum tends to be thicker in texture than other dark rums. So let's hit the virtual pub and do a taste test, shall we? What's in YOUR rum?
Last reply by BattChief, -
- 8 replies
- 1.8k views
As we prepare for Twelfth Night I'm teaching Gretchen about Scottish Black Bun. It's the cake that most Americans seem to not enjoy; it's a rich fruitcake inside a pastry crust, flavoured with spices and whiskee. Ever since I first came to the states 40 years ago I have yet to understand most Americans' reticence regarding fruitcake. not that in the end I mind it(since it has always lead to more for me ) Tuesday's Dinner will begin with: Roast Elk(since I can't get Red Stag) Mashed Buttered Turnips with chives Broccoli in Stilton cheese sauce SCOTTISH BLACK BUN This cake in a crust is the traditional New Year cake in Scotland. This one is from a family recipe book …
Last reply by Quartermaster James, -
- 14 replies
- 1.7k views
http://www.holytaco.com/if-i-die-bacon-rel...d-it-be-because My son sent me the above site, Wow, a new way to serve bacon! put it in a basket weave, fry it, add cheese, Roll it, cut and serve.
Last reply by Joe Pyrat, -
- 1 reply
- 1.7k views
I was reading another forum here and I did a Google Books search for the title they were discussing. That search came up empty but trigger'd me ol' feeble brain to search the free history section for the key word "pirate". Here's a link, 10 pages with descriptions of FREE e-books. http://books.google....brr=4&scoring=1 These can be read on a computer or most book readers and if you have an Android smart phone you can download Google Books from the market (free).
Last reply by Louisiana Jeff, -
Anybody got any ideas fer cookin' these big chickens? :angry: We been fryin' em ..... but I'm getting tired of wing. We've been workin' on the same one fer 2 days now! They just keep comin' to the house. They are a little over 3' tall! Really loud and funny as heck to watch. They can put up a pretty good fight, I hafta whack 'em with a belayin' pin quite a few times before they go down, claws is sharp too! They're Sand Hill Cranes .... a little tough an' stringy and a bit "oily". Wingspan about 6'.
Last reply by sutlerjon, -
- 4 replies
- 1.6k views
Okay, I'm trying this again. If it doesn't work this time, Michael is going throw up his hands in despair. LOL Pew, my friend, I thought you would enjoy this. Took these while Chain Shot and I were in Newport, OR for the weekend. The Source: Rogue Brewery My truck is the white Tundra with the little pyrate stickers in the back window. Kegs, waiting for delivery You never know when you're going to have to make an emergency delivery of Dead Guy Ale to someone out on the water. LOL Main entrance. Ya gotta love a Beerquarium! LOL
Last reply by Quartermaster James, -
- 5 replies
- 1.6k views
I found this a while back shortly after the Pub had gone down and posted this on Ye Olde Tavern to good results and so thought to share it here as well. Food Timeline
Last reply by Capt Thighbiter, -
- 2 replies
- 1.6k views
Apple-Drink with Sugar, Honey, &c.. A very pleasant drink is made of Apples, thus: Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your taste, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most tastes, if you put a very little Rosemary into the liquor when you boil it, and a little Limon-peel into eac…
Last reply by michaelsbagley, -
- 6 replies
- 1.6k views
Any worth recommending? Just finished some Sierra Nevada's Celebration Ale. Dying to get a sixer of Anchor Steam's Winter brew.
Last reply by Duchess, -
- 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, -
- 4 replies
- 1.6k views
I have WAY too many zucchini, crookneck squash and mini-pumpkins. I have made zuke pasta sauce, various squash cassaroles, roasted pumpkins, and gnocchi with spinach and yellow squash sauce. I am running out of ideas. HELP!
Last reply by LadyBarbossa, -
- 3 replies
- 1.6k views
Here's the recipe: Boil for 45 minutes: 1.4lb Alexander Sun Country Pale Malt Extract 1.5oz Syrian Aurora hops (7%AA) Boil for 15 minutes more: 4lb Alexander Sun Country Pale Malt Extract 4lb Alexander's Sun Country Wheat Malt extract 1lb clear Belgian candi sugar 8oz Malto Dextrin powder 1 oz Styrian Golding hops 2tsp yeast nutrient 1tsp Irish moss At the end of the boil: 1.5oz Strisselspalt hops Yeast: Wyeast 3522 Belgian Ardennes or Safale T-58 Prime with 0.75 dry cup measure (or 5oz by weight) dextrose The recipe comes from Tom Peters, the owner of Monk's cafe in Philly. This beer ages very well. Set some aside for next Christmas.
Last reply by Quartermaster James, -
Rum
by Scurvvy Sam- 4 replies
- 1.6k views
Dont konw if this has been posted here before but saw this a the store today Rum: The Epic Story of the Drink That Conquered the World. It was quite interesting, didnt pick it up yet I have 2 books Im on now. But as I flipped through it there was some very interesting stuff.
Last reply by Commodore Swab,
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