llbz327 Posted November 29, 2015 #1 Share Posted November 29, 2015 we were on the oosterdam in november. had the scalloped potatoes in the pinnacle grill for lunch. was wondering if anyone has the recipe? Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted November 29, 2015 #2 Share Posted November 29, 2015 Maybe CrewNews has the recipe. Hopefully he will see this thread. Link to comment Share on other sites More sharing options...
sail7seas Posted November 29, 2015 #3 Share Posted November 29, 2015 I looked in Rudi Sodamin's cookbooks and didn't find the recipe. Crew News' recipes have never worked out for me. I'm a pretty decent cook but his recipes never break down well for manageable amounts. I can do simple arithmetic and divide into smaller portions but I no longer spend time, energy or ingredients with those recipes. Link to comment Share on other sites More sharing options...
Topsham Posted November 29, 2015 #4 Share Posted November 29, 2015 Betty Crocker!!!! Link to comment Share on other sites More sharing options...
avian777 Posted November 29, 2015 #5 Share Posted November 29, 2015 ... Crew News' recipes have never worked out for me. I'm a pretty decent cook but his recipes never break down well for manageable amounts. I can do simple arithmetic and divide into smaller portions but I no longer spend time, energy or ingredients with those recipes. When you've cooked the full portions, have you found Crew News' recipes to be good? Link to comment Share on other sites More sharing options...
GUT2407 Posted November 29, 2015 #6 Share Posted November 29, 2015 Nope, have wife's but not HALs Link to comment Share on other sites More sharing options...
sail7seas Posted November 29, 2015 #7 Share Posted November 29, 2015 (edited) When you've cooked the full portions, have you found Crew News' recipes to be good? Many of his recipes are for 80, 100 and more portions. Not many of us need that amount very often. :D I have a good recipe for Delmonico Potatoes (at least my family always liked it:)) but OP asked for HAL's. Edited November 29, 2015 by sail7seas Link to comment Share on other sites More sharing options...
cruz chic Posted November 29, 2015 #8 Share Posted November 29, 2015 (edited) Many of his recipes are for 80, 100 and more portions.Not many of us need that amount very often. :D I have a good recipe for Delmonico Potatoes (at least my family always liked it:)) but OP asked for HAL's. Just think if you made the whole recipe. You likely wouldn't need to cook for 6 months :D;). I just googled demonico potatoes. They sound much better than scalloped potatoes. Edited November 29, 2015 by cruz chic Link to comment Share on other sites More sharing options...
Rare Crew News Posted November 30, 2015 #9 Share Posted November 30, 2015 we were on the oosterdam in november. had the scalloped potatoes in the pinnacle grill for lunch. was wondering if anyone has the recipe? When I arrive home on Tuesday, I will search my HAL recipes. Link to comment Share on other sites More sharing options...
davekathy Posted November 30, 2015 #10 Share Posted November 30, 2015 (edited) Deleted. Wrong thread. Edited November 30, 2015 by davekathy Link to comment Share on other sites More sharing options...
Rare 3rdGenCunarder Posted November 30, 2015 #11 Share Posted November 30, 2015 Betty Crocker!!!! Funny! My SIL says that a recipe is what you read on the side of a box. :D Link to comment Share on other sites More sharing options...
Rare Crew News Posted December 3, 2015 #12 Share Posted December 3, 2015 As Requested (Note this serves 100) HOLLAND AMERICA Pinnacle Grill Potato – Scalloped Potatoes Yield: Serves 100 Potatoes - 40 pounds Butter - 6 oz Garlic, chiopped - 1 cup Heavy Cream - 5 quarts Milk - 2 quarts White wine - 2 quarts Salt and Pepper to season FOR SERVICE: 1. Peel and cut the potatoes in very thin slices. 2. Butter a deep ovenproof dish and sprinkle it with garlic. 3. Combine milk and cream with wine and bring to a boil. Season to taste with salt and pepper. 4. Layer potatoes in buttered food pan. 5. Pour the milk/cream mix over the potatoes. Make sure you season the potatoes with garlic, salt and pepper. 6. Bake in oven, first at 325 F (165C) for 40 minutes and then at 425 F (220C) to brown. NOTE: Baking at low temperature increases the cooking time, but the potatoes remain moister. Link to comment Share on other sites More sharing options...
avian777 Posted December 3, 2015 #13 Share Posted December 3, 2015 Many of his recipes are for 80, 100 and more portions.Not many of us need that amount very often. :D I have a good recipe for Delmonico Potatoes (at least my family always liked it:)) but OP asked for HAL's. Thanks for the info. Is yours the recipe for scalloped potatoes from (the long-gone) Delmonico's at Fifth and 44th in NYC? If so, please post it here or let me know where I can get a copy. Thanks again. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 3, 2015 #14 Share Posted December 3, 2015 Crew News I knew that you would have the recipe. 100 people -- oh that is a lot of work. Link to comment Share on other sites More sharing options...
Despegue Posted December 3, 2015 #15 Share Posted December 3, 2015 "Peel and cut 40 pounds of potatoes"... Oh my, that brings back memories of my military days...😬😱 Link to comment Share on other sites More sharing options...
Rare Crew News Posted December 3, 2015 #16 Share Posted December 3, 2015 "Peel and cut 40 pounds of potatoes"... Oh my, that brings back memories of my military days...😬😱 Mine too!!! The secret ingredient to the recipe is the wine it seems. This will take some calculator work or find one of those recipe conversion websites. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 3, 2015 #17 Share Posted December 3, 2015 Does the Pinnacle chef really make all 100 portions? I guess they must freeze a lot of the prepared foods seeing as they would not get 100 people a day for lunch. Link to comment Share on other sites More sharing options...
sail7seas Posted December 3, 2015 #18 Share Posted December 3, 2015 If anyone does the arithmetic and makes the recipe, please share with us if you think it tastes like what we have on the ship. Thanks. :) Link to comment Share on other sites More sharing options...
SilvertoGold Posted December 3, 2015 #19 Share Posted December 3, 2015 Mine too!!! The secret ingredient to the recipe is the wine it seems. This will take some calculator work or find one of those recipe conversion websites. Thanks for the recipe! One of my favs and I agree the wine may just be the reason. Link to comment Share on other sites More sharing options...
llbz327 Posted December 4, 2015 Author #20 Share Posted December 4, 2015 thanks for the recipe. I will play with the numbers but would really like someone who is good at sort of thing to do it. hahaha Link to comment Share on other sites More sharing options...
avian777 Posted December 4, 2015 #21 Share Posted December 4, 2015 ... I have a good recipe for Delmonico Potatoes ... but OP asked for HAL's. s7s, as indicated in Post #13 above, I am requesting a copy of your Delmonico Potatoes recipe if it is a recipe from the old Delmonico's in NYC. Thanks again for your kindness. Link to comment Share on other sites More sharing options...
sail7seas Posted December 4, 2015 #22 Share Posted December 4, 2015 You asked for a recipe from the famed restaurant, Delmonico's, and I don't know that is from where my recipe came. I do not want to represent it as I don't know where my grandmother got it. Link to comment Share on other sites More sharing options...
avian777 Posted December 4, 2015 #23 Share Posted December 4, 2015 You asked for a recipe from the famed restaurant, Delmonico's, and I don't know that is from where my recipe came. I do not want to represent it as I don't know where my grandmother got it. Okay - thanks for your response. Link to comment Share on other sites More sharing options...
Rare TiogaCruiser Posted December 5, 2015 #24 Share Posted December 5, 2015 That comes to 4 Tsp butter for 5 lb potatoes. Guess the rest of the fat comes in on the heavy cream. Link to comment Share on other sites More sharing options...
WeLoveCruising Posted December 5, 2015 #25 Share Posted December 5, 2015 IMHO one of the reasons scalloped potatoes comes out better in a restaurant than at home has to do with the consistency of how the potatoes are cut. The basic premise of the recipe, sliced potatoes cooked in a cream sauce, is easy to pull off. But in order for things to consistently cook the potato slices should be uniform. A mandoline works well, a good food processor better. I make a scalloped potato dish at home, alternating layers of regular potato and sweet potatoes. My son was a chef and taught me how to make that. There are a lot of good recipes out there. I agree with what CrewNews said...the HAL one has an addition of wine, which I really haven't seen yet....that, along with the professional slicing of the potatoes, could be what makes that one special. Link to comment Share on other sites More sharing options...
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