NutsAboutGolf

Trying to be helpful, what information are you specifically looking for when you ask if it's "similar"?

How's the cliche go, opinions are like noses, everyone has one! A certain ex-president orders his Peter Lugers steak extra well done with a side of ketchup; I've never been president, who am I to tell him to order his steak differently? I share why it's better or worse to do something a certain way. This is why when you sous vide a steak as you get a better taste that's difficult to accidentally overcook it

Come to think of it, once you pay the cover, you have 3 options, they cook it for you, you can cook it without assistance or you can cook it with crew assistance?

The $20 upgrade was on board at future cruises (for me, whenever I called the BCC, they had no idea what I was talking about when asked about the $20 upgrade)

There are very few datapoints out but one theory is that if you have a fully comped room, you can receive the OBC if you pay to upgrade your room type. There were a couple of people claiming they were able to receive the OBC back when you could pay the $20/night fee to upgrade to AQ

We haven't been as lucky. Mistakes happen, no biggie, but in both cases, we were told they'd be crediting it (we never even signed either receipt) and in both cases, they never issued one. They might as well tell you "Our bad, to receive a credit go to guest services"

You are correct that 99% of the time, 4mins on high is too much; I missed it was high heat earlier Many restaurants and pro chefs pepper their steaks before cooking, pepper does burn but the taste is a good one. Can pepper before and after. Here's an example from the most famous pro chef on the planet

First, need to stay on topic, does celebrity have a steak and fish cooking class? With that out of the way... Here's serious-eats article on SVing salmon, it gives the complete breakdown with different SV temps, skin on vs skin off, etc https://www.seriouseats.com/sous-vide-salmon-recipe

Next time you should give grilling your steak cold a shot to see if you notice a difference. I totally understand some are just set in their ways, including people who perpetuate the myth that you NEED to pour oil into your boiling water for pasta. The claimed purpose of the oil is to prevent pasta from sticking together, but we've learned that's not true and therefore wasteful. Heck, even for steak the myth of, "sell the sizzle, not the steak", was coined in the 30s, we now know it's better to let the steak rest which means it won't be served sizzling unless some additional steps are taken and are rarely done (think ruth chris). You're Vegas steak most likely wasn't served sizzling, correct? Isn't science great?

Yup! I just wanted to point this out as sometimes people freak out over cooking plastic despite having no problem microwaving food in/on plastic. Most Sous Vide machines cannot even reach 200f which is when some plastics start to release their toxins. You can also use reusable dishwasher-safe silicone bags

Sous vide keeps the interior of the steak medium rare as you don't have that well-done gray outer band. It's also foolproof cooking as you pretty much set it and forget it

Several sources state an App's annual maintenance costs are 15%-20% of the app's initial development costs. I have no idea how much X paid for their app but it's downloaded and used by a lot of people so you'd imagine considerable costs Do you have a source for your claim that more people use 16 than use 17? I just googled it and the first two answers were more use 17...

Simply put, cutting iOS 16 support is another cutback Thanks for providing the email, I'm not trying to discourage anyone, you have nothing to lose by emailing them. But I'm trying to manage expectations as this isn't a developer issue where something like a bug is preventing people from updating. It's a financial decision by RCG since RCI has also cut iOS 16 support

It’s the same with RCI, requires iOS 17. They simply don’t want to spend the money to support iOS 16 or older. I don’t think a few dozen people asking for X or RCI to support iOS 16 will cause them to spend money on it. They’ll probably just suggest workarounds including buying a new tax free iPhone on your next sailing…lol

I've found Celebrity/X on Twitter/X is responsive, but I'd guess they rarely reach out to those in the Exec offices

It's only happened to me once. The issue is, that there isn't "uncertainty", they just give you a receipt with a pen. I mention it should be free as I'm elite plus, they respond "Not on embarkation day", it's only when another seemingly more senior worker corrects them. So from now on, I confirm with them it is free

Six months ago I mentioned the embarkation day exclusion to Celebrtiy/X on Twitter/X, wouldn't be a training issue if they removed the Elite happy hour embarkation day exclusion. I also mentioned RCI doesn't exclude it. Like when I asked them earlier about X serving inferior spiny tail lobster while RCI and Carnival serving superior Maine lobster, they replied "We're happy with the current offerings"

I just want to point out for anyone reading this, they like one drink at a time per seapass. They've made exceptions for me when Ms. Nuts was still asleep and I didn't take her card but just pointing out the rules don't allow you to get 4 drinks at a time

I've had issues in the past, and what seems to work is to say "There should be no charge because I'm elite plus, correct?". One issue was the crew member didn't even know Elite+ shouldn't be charged in the first place which was surprising, the other time they said there was a charge for it on embarkation day. In both cases, a more senior crew member corrected the crew and promised I would receive a refund. Never did, had to go to guest services

I liked it, balanced review. Save me from searching, what's happening with dry dock?

We nearly exclusively sous vide our steaks at home but occasionally at friends or family gatherings I'm tasked to grill so I'll just share some other tips 1) Buy a steak at least 1.5" thick, 2" is better 3" is best 2) Buy your steaks from Costco/Sams, if you buy prime or American wagyu, you'll have a "99 steak" or a steak that's better than 99% of the steaks you've ever had 3) Use at least salt, pepper, garlic powder, and msg (no, it's not bad for you, google it; restaurants use it all the time) or a rub. The steak will be delicious as is without a rub, but we typically use Guga's rub, it just adds more flavor

Yup! You nailed it again, when you cooking with high heat and have strong venting fans, you need still need to open a window or door for the fan to work properly

Spot on. Taste tests have determined that basting a steak doesn't add anything to the flavor that deglazing with butter doesn't. The latest craze is the "cold sear" method which eliminates the gray band. You put a cold steak in a cold pan, turn the heat to high, cook for 2mins, flip, reduce heat to medium, continue flipping every two mins

I agree with this except you need to salt it at least an hour before which allows it season the entire steak. Pro-tip, you put your pan on an outdoor grill if your kitchen's ventilation is the best

They've done taste tests, the general rule of thumb is they say at least one hour and it becomes pointless after 24 hours. If you sous vide it, you don't even need to salt it in advance