@ivorydoll Haha, then what better time than now to blow them away! I'm a firm believer in anyone can cook. With a little patience, some practice and a whole lot of love, you'll be creating mouth-watering dishes in no time!
SoT launch party....what pirate food should I serve?
@ivorydoll Hmm, if you really want to go the authentic route, there was a thread created by @stacky-a all about pirate cuisine (which I can't lay my hands on right now) or this website which accompanies the Aubrey/Maturin novels (Master & Commander)
https://www.wwnorton.com/POB/spottedd/welcome.htmPinterest is also a great place to find a few ideas as well as this gentleman and his youtube channel :D -
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@ivorydoll I was a horrible cook. I relied heavily on my (ex) wife for cooking. She always made some fantastic meals. Once we dicorced I was left to fend for myself. Microwave meals, frozen dinners...etc. I ate like that for a couple years. Could not stand it anymore. So...I bought some cookbooks and started experimenting! Flash forward to present time. I am by no means a "chef". But...potlucks, parties, and just guests over at the house, rave about dishes that look complicated, but truthfully were nothing more than following ,the instructions. You can do it! Take a leap of faith! Cook something exotic...worse case scenario, it doesn't work out, you try again another time.
G'day @ivorydoll, here's the thread @KattTruewalker was talking about; Pirate Cuisine [II] : a collection of piratey recipes and drinks
There maybe some disagreement as to which rum to get, but I think either way it should be in a piratey bottle. Methinks the ones most suitable are Kraken and Captain Morgan Private Stock, which is even bottled with a cork stopper!
Chicken is good too. By the end of the party you'll be sitting on Chicken Isle with a drumstick in hand.
Salmagundi
http://theplate.nationalgeographic.com/2014/08/19/eat-like-a-pirate/
Mentioned in Stacky a's https://www.seaofthieves.com/forum/topic/25767/pirate-cuisine-ii-a-collection-of-piratey-recipes-and-drinksThis looks like an easy spread to handle. Boiled shrimp in shell, pickled herring, deviled eggs, unpitted olives, house pickles....been a professional cook for 20+ years any questions on technique or jargon PM me. :) I love anachronistic cooking.
Townsends
73 su 78
