Gumbatz

Baseball glove conditioner works wonders! It makes the leather soft and pliable.

Hello all,

It was a grand start to the pirating season. As usual it had its share of turmoil, intrigue, etc.

But the posts will become more frequent and I look forward to your input and following.

http://www.babuccs.com/blog.html

Happy Birthday lass!

May the wind always be at your back!

Thank you Diosa for allowing us all to actually "meet" the people you interview!

Some of us are in different parts of the country or the world. We hear about these folks, but never really know anything about them!

Thank you for bringing the pirate community closer!

Once again, I have learned something new about someone I have known for a while.

Inquiring minds want to know and Diosa gets the information!

Well said and written Diosa.

It makes those of us who did not make it this year "want" to come next year and experience all that Key West and Fort Taylor and the festival have to offer.

It is a grand thing what we all do as pirates, we raise monies for charity, we help those who need it the most, we entertain and most of all we educate and make children smile.

We enjoy doing what we do, more so than most people, because we embrace the history as well as the romance.

In the big scheme of things isn't this why we do what we do!

May the holidays bring happiness, fair winds and calm seas.

Aye, Any time one of the brethren departs this world for the next, tis a sad day.

May the winds fill yer sails. Calm seas departed one.

Would love to be, but we're at a community fundraiser here in Ft. Pierce. Dang, hate when things pile up.

-- Hurricane

You will be missed!

I will be up there at least Saturday.... not sure if I'll be there all weekend...

Twill be a pleasure to meet you my dear!

Not at the moment! But that may change with the right amount of interest!

I ask ye, How many of the chosen will be at Tybee.

October 8-10.

http://tybeeisland.com/piratefest/

I'd say lard would be best to use. In some places (like around here) it's usually readily available. But wouldn't pure butter be a better sustitute than any sort of oil? Butter would be more common, would it not? Olive Oil being more of a spice commodity that people would pay through the nose for? Aye? Would rather sell that or barter olive oil rather than use it?

Keep the recipes a coming! Shall have to try this Caribbean beef stew. :) I'm always enjoying the amount of recipes that are posted here on the Pub.

~Lady B

Thank ya Lady B,

The recipes shall continue, and please ask questions all, It keeps me on me toes.

The problem with butter is

A) At the heat you need to sear the meat it would burn.

Combined with the Brown sugar it would turn to a caramel type substance and would change the taste of the meat.

Lard would be the best or Fish oil a rare commodity indeed.

Aye, they would have used a mixture of lard and olive oil. High heat would have caused the pure olive oil to burst into flames. Hence for safety sakes I substituted VEg oil.<div><br></div><div>Safety first mate. Some people just follow directions.</div>

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!

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 new ways needed tobe devised to make the food palatable.

Following is one of thoseways, the recipe has been changed to suit the tastes of today’s society, whiletrying to maintain a level of authenticity.

1.5 lbs of beef, cubed into 1inch pieces

½ teaspoon salt

1 teaspoon Worcestershiresauce

1 tablespoon ketchup

2 Cloves of Garlic, thinlysliced or crushed

1 teaspoon fresh ginger,crushed—(or use ½ if it is ginger powder)

2 tablespoons vegetable oil,(one that can withstand high heat)

1 Medium Onion, chopped (midchop)

1 Medium tomato, chopped (midchop)

2 Tablespoons cilantro, (or2tbs Trinidad Green meat seasoning)

1 Tablespoon brown sugar

¼ teaspoon ground blackpepper

¼ hot pepper, (you canreplace with Banana pepper)

1 Green onion or chive,chopped (mid chop)

2 sprigs of fresh thyme (or 1tsp of dried)

1 Lime or Lemon

3 Tablespoons of Vinegar

1 Small Shallot

Cut beef into 1 inch piecesif you haven’t already done so.

Combine the Lemon or Limewith the vinegar and “Wash the meat” with the liquid and drain away excessliquid.

Add all the ingredients aboveexcept the oil, water and sugar, to the meat and allow to marinate for at least30 minutes, (2 or more hours is best) in the fridge.

In a heavy pot on high heatpour in the oil and allow to get hot.

When oil is hot, but notsmoking, add the sugar and stir until the sugar dissolves, browns and starts tobubble.

As soon as the sugar, oilmixture starts to bubble add the meat and stir, coating all the meat with themixture.

Leave on high for about 3minutes then turn down the heat to a simmer and cover the pot.

Allow to cook for another tenminutes, stirring occasionally to brown all the meat evenly.

Remove the lid and return toa mid high heat to burn off all remaining liquid.

The meat should look a richbrown color.

Add the water to the marinademixture and stir to get all the little bits off the side of the bowl.

When all the liquid from themeat is gone out of the pot, add this mixture and bring to a boil, then turnthe heat down to a gentle simmer.

Keep pot covered and allow tocook for about an hour, or until the beef is really tender.

If after an hour there isstill a lot of water left in the pot, turn up the heat to simmer off.

You want it to look like arich gravy when done.

This makes a great meal onits own or can be served over rice, mashed dikon, boiled yams or any otherstarch you wish.

Slice zuchinni into 1 inch pieces then shve with a peeler to get thin strips one inch wide, roll with goat cheese and chives. Serve cold.

http://www.facebook.com/#!/profile.php?id=505399569

Be Gumbatz's profile it be.

Antonio.....nice name by the way.....

I was drawing up such an implement the other day to use as a T-Shirt Launcher for another festival.

Would you mind sharing your drawings? I am working on another type of release valve as well!

Aye, we purchased a bottle of Ron Zaccapa 23 yr last week. It was on sale for $24 instead of the $78 retail. I love being in the trade routes.

It is simply....amazing!!

last wee

For a sipping Rum I find it a bit tough, GREAT MIXER tho.

Perhaps, but now I feel even more devilish drinking it. . . . .

Mmmmm.......Dark and Stormy's........One part Cruzan Aged Dark Rum and two parts Bundaberg Ginger Beer, Over Ice.

Cures what ale's ya on a hot sunny FL day.

Finally! Another Italian in the pub! Indeed Welcome aboard and please let us know if you have any questions so we may steer you in the right direction. Again welcome aboard!

All kinds of questions!! Trust me.

Aye and I be a the ships cook as well, so ifn ya have any questions on Italian food lets me be knowin and I be a answerin.

Welcome! My lads and I will be heading down your way sometime in July. First port 'o call will be Daytone, and then St Augustine!

Mistress Dobyns

Give us a shout and we be puttin together a fine day of piracy for ye.

OI!!...i remeber the durty likes of you....methinks you still owe me a Drynks!!!!

Rum be on me next time we meet.

Ahoy Guvnah, good ter see ye here! We be going to Jacksonville/St AUgustine in Nov, fer the St Augustine Pirate Gathering, so I hopes ter see ye there!

Aye ya will!

Welcome aboard, mate! 'Opes ta be seein' ye soon!

Aye, ya will. Say ello to your lovely bride for me.