Galley
Food, Beverages, Recipes and Rum.
207 topics in this forum
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'Tis 'bout time for a Friday morn beverage discussion: Ales, Stouts, Lagers, Pilsners . . . jus' to name a few. Any brands worth mentioning that aren't made by Bud or Coors? What ale be ye imbibin' at yer local fest? I wanna know wot be available that I need a pirate out west ta ship me, (any you Colorado folks, I be likin' the LeftHand Brown Ale, or Fat Tire's Amber Ale. ) Meself be takin to a MackesonXXX or Young's Double Chocolate Stout, 'ere on the east coast. McHenry's not a bad brew, nor DeGroens, both of which made 'ere in Baltimore. Try the Fordham, if'n ye be at the Ram's 'ead Tavern 'ere in Maryland. .
Last reply by Pew, -
- 3 replies
- 1.2k views
Got this from Jerry the Land Pirate; Cranberry Liquor 6 cups of chopped fresh or frozen cranberries 6 cups cane sugar 6 cups of vodka 6 weeks in storage strain and pour Tart tangy and goes down smooth on a summer's eve
Last reply by callenish gunner, -
- 34 replies
- 1.2k views
Alright...I'm getting too drunk on Bacardi tonight to follow any stories. I'm wonderin' what the heck everyone's having tonight. I'm downing Bacardi and Pepsi's tonight. Forgot that I stashed my brandy down stairs. DANNGIT!
Last reply by kass, -
- 11 replies
- 1.2k views
Quiet here as of late, so do tell...what do you have brewing? I've just finished the first batch of something I am tentatively referring to as a Black Pilsner, it is currently bubbling away quite happily and I look forward to seeing how it turns out. I've bottled a second round of an old world heavy ale. Chief on the grain bill was cherrywood smoked malt.... I'm quite proud of this recipe so far. In the keg is a cream ale. I'll confess I don't like it at all, but everyone else with access to the fridge finds it delightful. Also in the fridge, though in bottles, is a bourbon smoked porter. The one has become my old standby and something I enjoy having around. There's a dr…
Last reply by Duchess, -
- 3 replies
- 1.2k views
When the mood strikes, I like to combine several rums into the flask and see what happens . . tastewise. I like to call it Alche-rummy. . . My last blend from the weekend was: 3oz Westerhall Plantation Rum 2oz (or so) of Dogfish Head Honey Brown Rum 2oz (or to top off the 6oz flask) Brindley's Vanilla Rum Turned out very smooth and sweet with an obvious tone of Vanilla Honey. Ended up getting several 'thumbs up' from around the campfire. I'll let you folks know what I find, both good and bad, but in the meantime, what flavors/ blends have you experimented with?
Last reply by Quartermaster James, -
- 2 replies
- 1.1k views
Post up your top 5 favorite beers. Feel free to edit your post as time goes by and add or subtract names. Lets try to keep the discussion down in this thread and mostly just have it full of lists. I'll start.... 1. New Belgium's Fat Tire 2. Sierra Nevada Torpedo IPA 3. Green Flash Brewing Co's West Coast IPA 4. North Coast's Old Stock Ale 5. Rogue's Dead Guy Ale (6. Guinness . . . )
Last reply by Blackbead, -
- 4 replies
- 1.1k views
Beginning here Saturday: http://www.inspiredeventsllc.com/kibeerandbourbon/ Ending Sunday-ish with Kegs and eggs. With a grande wednesday of ICB's locally. What are your plans? B)
Last reply by seabaroness, -
- 2 replies
- 1.1k views
So, fresh back from disney cruise where put in at nassau. Anyone who's been there is sure to have seen tortuga rumcakes. My wife and I stopped in the store just a block away from the Straw Market. well... here's what I can say rumcake - yummy chocolate cinnarum coffee - ZOMG... super yummy *bounce bounce bounce* Tortuga Gold Reserve Rum - mixed with coke... I could not taste it... seriously, no taste at all... but I sure felt it ^^
Last reply by iPirate, -
All right, this one has me stumped. From John Woodall's book the surgions mate, we have this quote, a prescription for what to feed a patient following an operation: "...a comfortable Caudle [caudle is a syrupy gruel containing spices and wine or ale] for the first [day], if you see him weak; and afterwards Broths and Pannadons..." (Woodall, p. 175) Anyone have any idea what 'Pannadons' are? You should be aware that Woodall's book contains some of the most horrific spelling I have yet seen in a GAoP-era book, so the spelling of the actual word could be quite different.
Last reply by Mission, -
- 5 replies
- 1.1k views
Salamagundi or even a salad, either way... post yo'r recipes of how ye make yo'r favorite salads. Be it cold or hot. ~Lady B
Last reply by Mission, -
- 30 replies
- 1k views
It is a proven, and verifiable fact, that the moment a rum bottle is uncorked, uncapped, unscrewed, disembunged, or otherwise opened, that the alcohol inside begins to evaporate....... this, combined with an entire crew of rummed up scalawags can lead to depleted rum stores, but fantastic stories of what the lightweights did while inebriated...... this is why it is advisable to drink it all as quickly as possible, because either way, it's gonna be gone before you know it......it never lasts
Last reply by Jacky Tar, -
- 2 replies
- 1k views
Thought a few of you might enjoy this site. It was passed on to me by Quartermaster James. I am just starting to explore the interesting world of Absinthe. The paraphernalia is fascinating. Wormwood Society
Last reply by Bos'n Cross, -
- 1 reply
- 993 views
Found the below quote while researching something else... Didn't think the practice of substituting sugar (or sugar like substances) for barley malt went back that far. Link to original citation Bold added by me.
Last reply by Coastie04, -
- 7 replies
- 988 views
just been reading about oysters and came across this.... on this site: http://www.colonialtable.com/recipes-3/sea-food/sea-food/17th-century-oysters/ ""TO FRY OYSTERS The Accomplisht Cook, Robert May 1685 Take two quarts of great Oysters being parboil’d in their own liquor, and washed in warm water, bread them, dry them, and flour them, fry them in clarified butter crisp and white, then have butter’d prawns or shrimps, butter’d with cream and sweet butter, lay them in the bottom of a clean dish, and lay the fryed oysters round about them, run them over with beaten butter, juyce of oranges, bay-leaves stuck round the Oysters, and slices of oranges or lemons."" So…
Last reply by jendobyns, -
- 17 replies
- 960 views
This thread is designed to house period beverages and recipes. You may post information on drinks inside or outside the Golden Age of Pyracy, but please list the first recorded use of terms and definitions with sources where available. *FLIP (n.) sailors' hot drink usually containing beer, brandy and sugar, 1695, from flip (v.), so called from notion of it being "whipped up" or beaten. A flip recipe from Daily Lush Magazine 12 oz ale 1 oz brandy 1 oz lemon juice 1 egg yolk 1 tbsp granulated sugar 1/4 tsp ground ginger Heat lemon juice, ginger, sugar, and 2 ounces of ale in a saucepan over moderate heat until the sugar has dissolved. In a bowl, beat the egg yolk …
Last reply by Red Cat Jenny, -
- 5 replies
- 941 views
Someone suggested I start a thread talking about English Katchup and as I was digging through my period cookery books trying to find the earliest possible receipt (that's a recipe to modern cooks) I realized we could play with this a bit more. There are a number of options a Pirate might have. So this should be the first in a series on period condiments & sauces. However, none of them would be the tomato based ketchup we know today. Tomatoes are pretty much absent from period cookery books. But you might be surprised what does show up. Early ketchup was a fish & vinegar based sauce imported from somewhere around Indonesia (exact place of origin seems to be a…
Last reply by William Brand, -
- 16 replies
- 932 views
How to make an Admiral Vernon Grogtini. Here is my recipe for a Grog Martini, folks. I claim authorship of this modern martini drink recipe as of today, although it is a modified resurrected recipe of the original 1740 orders how to mix Grog -- thus the drink bears Admiral Vernon's name. I am drinking my second one now as I type this (I had to be sure I could replicate the recipe, and this time measure the ingredients accurately... getting really woozy... Holy Crap, these are potent). If someone else has created and published this exact same recipe previously(other than a reprint of Admiral Vernon's 1740 orders), please provide the specific print or internet ref…
Last reply by Hester, -
- 12 replies
- 924 views
I'm laying into stock a variety of recipes that involve cooking with rum...generally, a dark rum. But in your considered opinion, would gold serve as well? What would consitute a good cooking rum. Keep in mind the fact that, being a lowly librarian in Reale Lyfe, I'm looking to combine my cooking rum and drinking rum in one label. Being as I am a very beginning rummer (but since I am employed, I'm not an Idle Rummer), I tend towards Capn Morgan Private Stock (hey, *Bilgemunkey* likes it, so it be good enuff fer me...), but would it serve for cooking? And so ye may know what I'm planning on feeding to meself, here's a link to one recipe... http://www.grouprecipes.com…
Last reply by Quartermaster James, -
- 23 replies
- 915 views
First off to all Vegetarians, forgive me. Every once in awhile you gotta have a steak. I was wondering how the pirate community here grills, frys, bakes, saute, skewer, broil their steaks and what cuts do you like and what do you like to serve with it? I love to grill mushrooms or onion slices along with mine sometimes...would love to hear other opinions recipe's ideas...since summer is coming.
Last reply by Coastie04, -
- 8 replies
- 913 views
Just thought y'all might like to know Piratz Tavern
Last reply by jim hawkins, -
Who here enjoys a ciger every now and then. I haven't in a looooong while - of course I've never had anything as highend as a Cohiba or anything. Best I've had was a Garcia y Vega that cost me around $5. I just got a Christmas gift pack of Pyrat XO Reserve rum that came with a guillotine cutter and a leather cigar case. Set my mind a-spinnin' and figured I ask y'all.
Last reply by Cap.Liamstarwatcher, -
- 4 replies
- 878 views
http://laughingsquid.com/the-whisky-advent-calendar/
Last reply by Quartermaster James, -
- 33 replies
- 869 views
After I saw something about a "Plunder My Cherry" drink, I thought I might start this thread. No, not basic stuff like rum 'n' water, 'r rum 'n' coke. Got some fancy things here that our fellow privateers may like t' try? I would personally prefer it if the name of the drink was listed first, then the recipe follows in the body of the message. Although, knowin' pyrates don't follow rules ver' well.....
Last reply by Black Syren, -
- 23 replies
- 841 views
I have a standard recipe fer original grog, but was wondering what all of ye who brew yer own ad to it to maybe give it a special kick? Please, no dead rats, cockroaches er dead man's fingers....I tried enuf o'those already.....
Last reply by capnwilliam, -
- 5 replies
- 832 views
I know the name of it doesn't sound all that appetizing, but this is, hands-down, one of the best-tasting meals I've ever eaten. I have yet to find anyone who doesn't LOVE this. It's terribly unhealthy, but SO worth the extra calories and artery-clogging ingredients. Don't try this unless you're prepared to become a tomato pie addict! Now that tomatoes are ripe on the vine, I thought you'd be want some recipes to use up those extra 'maters. We make ten of these at a time and freeze them to eat all winter long. ENJOY! Tomato Pie 1 1/4 cup flour 2 Teaspoons of baking powder 1/4 Teaspoon of crushed basil 1/2 Teaspoon of salt 1/2 Cup of solid shortening (I use butter C…
Last reply by BriarRose Kildare,
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