billc23

My DIL never has. She could not believe that I have never made Maki (Sushi Rolls) or Tamagoyaki.

My DIL never has. She could not believe that I have never made Maki (Sushi Rolls) or Tamagoyaki.

Luminae is not the same on an E class ship as the M/S class. Simply a numbers game - they cannot do individual cooking for the large number of suites on E class. More banquet style cooking.

Yes. Not my favorite way to cook fish. Fish is often too delicate and will fall apart too easily but a whole hardy fish should be fine. Check out the Helen Rennie link I posted above for great advice.

Sous vide is a cooking technique that involves vacuum-sealing food in a bag and cooking it in a precisely regulated water bath. This low-temperature, long-time cooking method produces results that are impossible to achieve through any other cooking method. It kinda takes the fun out of cooking but can achieve great results. The key is having a water bath at a precise temperature. Great results with chicken, pork, etc. Worth reading about if you enjoy cooking

Rainbows over Honolulu...

Serious Eats is a great resource for cooking but check out Helen Rennie. I have used the reverse sear method with sous vide for years and have recently changed to using a 225 degree F oven pre sear with great results. A little more work because you need to keep an eye on the internal temperature, but with a 2 to 3 inch thick rib eye it is pretty forgiving and after a few times is second nature. Costco prime beef is really good and my local butcher has great beef at pretty low cost - used to be 9.99/lb pre covid and now almost $13/lb!!!

I had the Turkey Club also and mine had broccolini as shown in the picture - sort of like Chinese broccoli - sweet taste. Broccoli Rabe (Rapini) is a very leafy somewhat bitter vegetable that is used in Italian cooking. The bitter taste is a key component to the flavor when combined with other ingredients - yet some recipes recommend boiling first to remove the bitterness and IMO removes the unique flavor. Simply sauté with garlic, sausage, and beans with a splash of broth and red pepper flakes. Typically served with orecchiette pasta.

To the OP - Tomorrow is a port day and there is pickle ball listed in the daily. We are on a crossing with many sea days with no pickle ball listed in the daily on sea days. Perhaps people are playing anyway but I don't know.

Yes, I did it last month and was picked up at the port by a tours by local guide. The time off the ship was 9:00 for a 9:30 meet up which worked well.

See 4 pm. Port day on the Solstice:

I am on the Solstice and have seen pickleball in the daily but not in person. It is not listed every day so maybe port days only but I never paid attention.

In this isolated transaction X got less additional revenue because no-one is giving back what they already paid and for some reason their algorithm did not give the cabin to the highest bidder who may have been someone other than you. I would think they are going to try to maximize long term profit and any single transaction is not telling the whole story. I also think that the algorithm is very complex and uses AI to maximize revenue overall.

Yes, Royal's Anthem Class has indoor pickleball in a multi use space.

Totally agree. The math below is not correct because - as you said - they already have that money. The complete chain of upgrades is what matters. They were booked with a AI fare so there original cost was about $6900 vs ours at $4400. The lower bid ultimately got X more revenue $6900 +$2200 = $9100 compared to us $4400 $3600 = $8000.