Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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- 2 replies
- 1.5k views
Well, Im the pickiest eater on the planet BUT i want to try and make different things that sound good. Im not going to eat pig head or anything outrageous. Im just looking for new and good tasting things. My food variety is small i mainly eat chicken,hamburger,pizza, and pasta....seriously. I've tried Shark and other fish loved most of it actually. Just don't have enough money for the stuff like that. I was wondering if you guys have any ideas of what i could try and make or have any recipes for me to try?
Last reply by LadyBarbossa, -
- 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, -
- 5 replies
- 1.5k views
Oh Preston! Master PEW! Feast yer eyes on this little gem... http://www.aolnews.com/world/article/ernest-shackletons-whiskey-found-buried-near-south-pole/19347440 I'd like to try some of this... Well, a new batch of it.
Last reply by Pew, -
- 1 reply
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This recipe appears in Ivan Day's "Cooking in Europe 1650-1850", a source of many interesting recipes we don't see very often. England, 1711, (Salmon, 105 -I think this is supposed to be William Salmon, The Family Dictionary, 1696, this particular recipe might be from a later edition) Take water, three quarters of a pint, choice red port, or rather choice sherry, half a pint, sugar chocolate a quarter of a pound, or something better, fine flour, or white starch, a quarter of an ounce, and a little salt; mix, dissolve and boil, and in about 12 minutes it will be done. But if you make it with chocolate without sugar, the proportion to the former water and wine, will be o…
Last reply by Grymm, -
- 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, -
Mama Juana
by Jib- 4 replies
- 1.5k views
During my recent trip to the Dominican Republic I was offered a local drink called "Mama Juana". Gave it a try and found it quiet nice. I guess it has origins back with the native Tanio who made a tea from herbs and tree bark. The Europeans introduced the idea of adding rum, red wine and honey. The locals claim this drink is helpful for lovers. I thought it had a taste similar to Port.
Last reply by Jib, -
- 5 replies
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There's a pirate restaurant in, of all places, Minnesota! This trend needs to spread! And as an added bonus, they even serve rum! http://www.minnesotamonthly.com/media/Minnesota-Monthly/August-2008/Barbeque-Buccaneers/
Last reply by Bright, -
- 3 replies
- 1.4k views
Two new labels for a new batch I'm getting ready to bottle.
Last reply by marlinspike, -
- 2 replies
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Thought you guys might get a laugh out of this. It was sent to me by a friend in England. If you had purchased $1000 of shares in Lehman Brothers one year ago, you will have $0.00 today. But---- if you had purchased $1000 worth of beer one year ago, drank all the beer, then turned in the aluminum cans for recycling refund, you will have received $214.00. Based on the above, the best current investment plan is to drink heavily and recycle. It's called the 401-Keg.
Last reply by Pew, -
- 3 replies
- 1.4k views
there is a TV show ive seen about cooking in historic places such as Jamestown, williamsburg,old forts and settlements but can't remember the name to lookup its time schedule anyone know of this TV show? History Eats, History cooking?
Last reply by jendobyns, -
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, -
- 24 replies
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I just finished seeding and peeling a large papaya. It's been in the fridge awhile and is quite ripe, but still firm. I don't eat papaya very often, and I'm not sure if I've ever prepared one myself before. This one has a faintly musky scent to it that isn't terribly appealing. I'm not sure if that means it's gone off, or if that's the way it's supposed to smell and that's why I don't usually eat papaya. Perhaps instead of eating it, I'll just throw it in the blender and make a facial mask out of it. (Hmmm... enough to coat my whole body, I think!) I also have some mangoes in the fridge that should be used up. I really like the small yellow Ataulfo mangoes. They'…
Last reply by Red Cat Jenny, -
- 8 replies
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Bread, of course, is a stable of diets for, well, a LONG time. Once upon a time, women were measured as wives by how good their bread was. The better bread they made, the better wives they were. I suspect the basic recipe for bread has not changed too much, (Flour, salt, yeast, water...) but what kind of flours were available to the common people during the GAoP? and what sort of techniques were used? What do you need to bake bread on a fire? One of my favorite whole grain bread recipes: 3 cups whole grain flour or so, a couple handfuls of sunflower seeds tablespoon salt 2 tablespoons honey package of yeast enough water to make the dough dissolve yeast and hon…
Last reply by ThomasBlackthorne, -
- 3 replies
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Hello mates i was trying to search for a thread about what kind of food did pirates have in there encampment. i was looking for a list of what they might bring ashore,any help would be greatful Thankie D.man
Last reply by D.man, -
- 11 replies
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'Tis the song that is uttered in camp by night and day, 'Tis the wail that is mingled with each snore; 'Tis the sighing of the soul for spring chickens far away, 'Oh hard crackers, come again no more!' 'Tis the song of the soldier, weary, hungry and faint, Hard crackers, hard crackers, come again no more; Many days have I chewed you and uttered no complaint, Hard crackers, hard crackers, come again no more!" -from a soldiers' parable called "Hard Times" Let's see those mild variations and personal adaptations of Hard Tack recipes. Everyone who makes it does something a little bit different. A subtle degree in thickness, a dash of salt or a a…
Last reply by Cap'n Pete Straw, -
- 10 replies
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Ingredients shortcrust pastry (or pre-made shortcrust pie shell - 9 inch diameter) 1/2 lb cheese curds 3 tablespoons rose water 2 tablespoons currants 3 egg yolks 3 ounces butter 3 tablespoons sugar nutmeg, grated (to taste) mace (optional) Directions 1NB Ricotta cheese can be used in place of cheese curd or you can make your own cheese curd very easily. 2Prepare a deep short-crust pastry shell (9-10 inches across) and bake it blind for 10-15 minutes in a hot oven. 3Remove from oven and allow to cool. 4(Or have your pre-made pastry shell waiting.) Place the cheese curd and softened butter in a bowl and blend well. 5Add the egg yolks, one at a t…
Last reply by PyratesKeepe, -
- 3 replies
- 1.3k views
http://tragedyseries.tumblr.com/image/18193713263
Last reply by Jas. Hook, -
- 1 reply
- 1.3k views
anyone have really good grog recipes or sweet and spicey grog mixes
Last reply by CaptainB, -
- 5 replies
- 1.3k views
From the looks of things, I will have a bumper crop of peaches in a few weeks. Does anyone know what I can do with them besides the usual cobblers and pies?
Last reply by Bilgewater Browne, -
- 8 replies
- 1.2k views
I LOVE to cook (but can't clean up all that well worth a spit). Bought some salt Pork the other day (was and still is available at the HyVee supermarket here) and started experimenting with it on a few recipes I have for reenactment cooking. So, I began to wonder (as I often do) about all you out there. Your cooking and recipes, etc. How's about some swapping of recipes or some ideas? What have you tried and is good in a dutch oven or on a spit... or in a copper boiler... maybe over a brazier... I'll type up some recipes here when I get some more time. But in the meantime... let's hear yours! Who knows, may put this into a REAL cookbook to pass around to the Pub…
Last reply by MrSnailGrave, -
- 1 reply
- 1.2k views
We had a challenge from Yellow Beard a bit back after Eye said we could one up him and his Kraken Video ..So We ( Stranglehold ) struck out to the shores of Oceanside and made our video reply.. Sit back and enjoy! The First video is Yellow Beards then ours as a reply:
Last reply by Pew, -
- 10 replies
- 1.2k views
Know what I'm gonna be eating when I get off work (in 30 minutes time)? Choc...wiat for it...Chocolate Rum Cake. Had some earlier and it's pretty bleedin' incredible. I think the rum really brings out the chocolate, cuz the chocolate taste is pretty intense. Good eats! And where might ye be getting it, sez ye? Cast yer deadlights over this here link: http://www.bacardirumcake.com/chocolate.php Note: I got no idea just how good a quality rum is Nassau Royale Rum...I need to get an order out for some 50 ml bottles of rum after I get me next credit card bill, along wi' ordering some breeches. If there's any opinions on Nassau Royale (Bacardi), throw them my way.
Last reply by Capn Bob, -
- 12 replies
- 1.2k views
This wonderful recipe is Haunting Lily's mother's. You may use Cow, but Sheep can also be used... Tripe 1 med onion, chopped 1 clove garlic, minced 1/2 green pepper, chopped 1 28 oz can peeled tomato 1 6 oz can tomato paste 12 oz water salt pepper basil parsley hot pepper olive oil Boil & clean tripe cut into strips saute onion, garlic & green pepper in olie oil until tender add salt, pepper, basil, parsley & hot pepper add tomato, tomato paste & water add tripe cook 5-6 hrs Lily's mom unfortunately didn't believe in measuring spices. Her general rule was once around the pot,
Last reply by Lily Alexander, -
- 1 reply
- 1.2k views
somtimes we forget that Mexico is also in the Caribbean... and Mexico means TEQUILA!! My Lady and I set down to make margaritas last night and woefully discovered that we were short on margarita mix. I poured what we had into the blender and substituted the rest with Mott's apple juice. I added a healthy measure of Cuervo Tradicional and... I must say I was pleasently surprised. The first apple margarita I ever heard of but wow it tasted good.
Last reply by BlaggardMike, -
- 14 replies
- 1.2k views
A friend of mine mentioned Thomas Tew Rum. Actually made from molasses rather than sugar cane, which I believe was the way most New England Rum was made during the American Revolution: Thomas Tew Rum
Last reply by Iron Hand,
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