Galley
Food, Beverages, Recipes and Rum.
210 topics in this forum
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- 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, -
- 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, -
- 1 reply
- 1.3k views
anyone have really good grog recipes or sweet and spicey grog mixes
Last reply by CaptainB, -
- 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, -
- 21 replies
- 6.7k views
Has anyone out there ever researched distilling? I know that it is no longer legal in the U.S. so I ask in theory only. What would be the old method of making rum?
Last reply by teacher4nz, -
- 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, -
- 3 replies
- 1.5k views
Two new labels for a new batch I'm getting ready to bottle.
Last reply by marlinspike, -
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, -
- 3 replies
- 1.5k 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, -
- 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, -
- 5 replies
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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, -
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, -
- 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, -
- 30 replies
- 6.7k views
This has always been a camp favourite: MEAT PIE Crust; * 3 3/4 cups all-purpose flour * 1/2 teaspoon salt * 1-1/2 cup lard or shortening, chilled * 9 tablespoons ice water Filling: 3 lbs. ground meat 3 lbs. grated potatoes 3 lbs. finely chopped onions 1 Tbs red pepper flakes 6 cloves of crushed garlic salt and pepper to taste DIRECTIONS 1. Whisk the flour and salt together in a large size bowl. With a pastry blender or two forks, cut in the cold lard/shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough …
Last reply by LadyBarbossa, -
- 2 replies
- 1.6k 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, -
- 6 replies
- 2k 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, -
- 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, -
- 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
- 2.4k 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, -
- 1 reply
- 1.5k views
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, -
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, -
- 16 replies
- 3.6k 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, -
You can learn alot about a person from what they eat, atleast I've heard that somewhere . Well, whats the last thing you put in your pie-whole? Or what yea'be eating right now? For me, toast, it's 5:33am so I had toast.
Last reply by Capn Bob, -
- 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, -
- 11 replies
- 6.4k views
I recently received a 19th century english tankard with a glass bottom. Unfortunately it leaks. I am not sure how to seal the leak. I was thinking silicone but I don't trust the chemicals and it may seep into whatever beverage I drink out of it. Also I do not know how ale/beer would treat the silicone. I was thinking maybe a wax? Any suggestions would be great.
Last reply by MarkG,
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