Galley
Food, Beverages, Recipes and Rum.
210 topics in this forum
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- 2 replies
- 1.7k 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, -
- 11 replies
- 3.4k views
Hey Mickey, with all your extensive brewing experience, have you tried to make a PC recipe for beer? I do realize that our hops our more refined now then back then but it still would be cool.
Last reply by Bright, -
- 6 replies
- 2.1k views
You are so going to want to try this at home! Cold Smoke
Last reply by Quartermaster James, -
- 22 replies
- 4.2k views
What is your opinion?
Last reply by Graydog, -
Pyracy Brew Crew 1 2
by Pew- 48 replies
- 10.4k views
So maybe we're not all rum drinkers. How about a simple DIY beer review guide for those flavors you favor most. So what beer are you drinking now and what's your opinion of it? We just finished a 6'er of Sierra Nevada Celebration Ale. Goode, but pales in comparison to Anchor Steam's Christmas Ale. I feel, the best of the holiday seasonals so far. A friend gave us a bottle of Sam Adams Chocolate Bock for Christmas. Can't wait to break open it tonight....
Last reply by Pew, -
- 30 replies
- 7.6k views
Was wondering if anyone here has ever tried their hand at making their own alcohol { ETOH}? our plum tree is seriously overloaded this year, and in an attempt to use the fruit without waste, i have decided and am currently brewing some home made plum wine......small scale-- got a near gallon going... i am not afraid of the chemistry... LOL..because basically yeast grows and redoubles itself every twenty minutes.... yeast eats sugar and pees out alcohol-- when all the sugar is consumed, the yeast, from swimming in its own waste, dies and you are left with alcohol-- the more sugar you feed it, the richer in alcohol content you have !!-- if yah bottle it …
Last reply by Ricblackthorne, -
- 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, -
- 15 replies
- 3.1k 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., -
- 22 replies
- 4.4k views
So... when you are at events... how do you cook meat? What method works best? How do you roast? On a spit? Hanging all tied up in butchers string above a fire? Slow cook in a dutch oven? On a skillet? Do you cook meat alone or cook it with other foods like veggies? Toss in your how to's here so that others may benefit from your culinary wisdom. ~Lady B
Last reply by Red Sea Trade, -
- 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, -
- 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, -
- 16 replies
- 3.2k 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, -
- 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, -
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, -
- 1 reply
- 1k 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, -
Rum Samples 1 2
by Capn Bob- 28 replies
- 8.6k views
As I am new to the wonderful world of rum, I'm searching for a label that suits my tastes. And since I don't wish to blow near $20.00 (or more) on a full size bottle, I am wondering if the company may know of sources wherein I might obtain sample bottles of rum. I already have a couple of Myers Dark, and would like to find some Appleton and Mount Gay. Can anyone help?
Last reply by Joe Pyrat, -
- 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, -
- 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, -
- 12 replies
- 1.3k 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, -
- 27 replies
- 3.7k views
In the current issue of "Food History News" no.57, v.15:1 there is a story about the origins of doughnuts. There is a insert titlled "Poking Holes in Doughnut Mythology". Here's an interesting passage: "Other stories link Gregory's (Hanson Crokett Gregory inventor of the doughnut hole) as a very young ship's captain with his invetion of the doughnut, suggesting that the hole was an innovation that made it possible to hook one over the ship's wheel, or prevent the heavy undercooked center of traditional doughnuts from carrying a sailor to the bottom of the sea if he were to be swept overboard." That's food for though next time you're at Krispy Creme! How true it is I do…
Last reply by Mission, -
- 10 replies
- 1.4k views
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, -
- 17 replies
- 3.1k 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, -
- 8 replies
- 1.4k views
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, -
- 23 replies
- 4k views
came across a interesting find while at the wine/liquor store yesterday. it is Crystal Head Vodka from Canada. The bottle is in the form of a Crystal Skull, very cool, but not cheap, price tag was $49.95, so sadly it had to stay on the shelf, until I can put a few more coins in my treasure chest. http://s175.photobucket.com/albums/w132/li...alHeadVodka.jpg http://s175.photobucket.com/albums/w132/li...rystalSkull.jpg
Last reply by CaptainSatan, -
- 10 replies
- 3.4k views
the group I am with runs a pub at the local ren-faire...its not for patrons, just a spot to do our pirate fights, gambling and showing off... Any clue as to brewing equipment of the period?
Last reply by Captain Frankie,
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