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CGTNORMANDIE

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Everything posted by CGTNORMANDIE

  1. Thank you Pete. What are the drinks in the fridge?
  2. I do not see any box that says SEARCH on the top right??
  3. Thanking all of you for your comments but my question was/is What are the benefits? I understand there might be snacks…what type? Do they serve breakfast snacks in the AM? Are there hors d’ouvres available in the evening? Are there any beverages besides coffee…if so…what type? Can you get access 24 hours a day?
  4. Mama Mia!! Never had a Rubin?? How is that possible?? You take two slices of rye bread…good Jewish deli bread…light rye, marble rye or dark rye. You smear a good Russian dressing on both sides then heap on the hand cut corned beef and sauerkraut topped with Swiss cheese. Then you grill the sandwich on both sides. You really have to try this. There is nothing like a great Rubin made with real corned beef…not the garbage you get sliced at the supermarket deli counter! This sandwich also needs a good half sour pickle served alongside.
  5. Great to hear that Lois. I always freeze my bread and it tastes like it just came from the bakery. If I were not near any good bakeries I would not hesitate to pay $20. What’s a great Rubin without great rye bread??
  6. Freeze the bread Lois. It will stay nice and fresh. $20 for the right bread…you have to do what you have to do!
  7. Can someone please explain what the benefits are from these lounges?
  8. Lately I been picking up dough from our Italian bakery along with my sliced scali bread with sesame seeds. I let the dough rise in a greased covered bowl then I pound it down, gently and place it in a parchment lined bread tin. I baste it with egg beaten with a bit of oil and bake for 35 minutes. I put the finished loaf in a plastic bag and place in the freezer. Once the loaf is frozen I can cut thin slices and trim the crusts making the best tea sandwiches. I will try one with tuna a cucumber although I think crabmeat will be even better.
  9. Stick the scooter in a spare carryon and take it with you.
  10. I haven’t seen tuna fish salad on a ships’ menu since the 1960’s…lol. That being said I need to build up my tuna fish salad with chopped red onion and celery, sweet pickle relish, chopped vinegar peppers and black olives, mayonnaise and bread crumbs…yes…breadcrumbs! Tuna salad can give you agita but the breadcrumbs soak up the liquid and make the tuna much more stomach friendly. I learned the breadcrumb trick many years ago when a deli chef told me that the breadcrumbs would hold the salad together better and tone down the tuna taste. This also makes a great tuna melt. Julia Child always swore by tuna in oil for her tuna salad sandwiches.
  11. Stick that loaf in the freezer and it will last for months…worth every penny. We have to pay around $6.00 for an artisan loaf so $10.00 doesn’t sound so bad.
  12. Zingerman’s in Miami…$10.00 per loaf mailed in two days.
  13. We were 4 people traveling on the Southern line from Brighton to Soto. I went to the Brighton station the day before just to get the layout and talked to the ticket sales person. I explained to her that I would be traveling with two elderly ladies and my wife. The next day I arrived with everyone and baggage and she introduced me to a manager who gave me a luggage wagon and directed me to the right train. I had to move the luggage and place it on the train. The conductor on the train was most helpful and had called ahead to get help at Soto. When we arrived at Soto there were two men who assisted with the luggage. I think having elderly people and the fact that the train began in Brighton were helpful. Perhaps it was the fact that I was traveling with two elderly ladies…aunt mid 80’s and DMIL who was 95. I found the entire staff on the Southern Railway to be very courteous and helpful. Now this was about 12 years ago. Perhaps you are right…like everything else in this world that has gone to pot.
  14. We were given a luggage wagon at the station for our 12 pieces of luggage. Just ask a station attendant.
  15. Changing trains is no big deal. Simply get off one and wait for the next.
  16. Keep looking but maybe no direct connections. Transferring from our train to another is no problem. The conductor will direct you.
  17. I have done this route by train and it was excellent. We had 12 pieces of luggage with two elderly. They couldn’t have been nicer. We had help with the luggage at both ends and taxis were easy.
  18. Preferably while sitting in one of special dining rooms onboard one of your favorite ships!
  19. Well…I put boiling water into an 8 oz. Ceramic coffee cup and I tried 20 minutes. I had to use a spoon as the water was still hot. I guess the extra 5 minutes hardened the egg. I think that it takes a bit of tweaking. If it is done right you can crack the egg and break it over the toast or muffin and it should roll out perfectly. I’ll keep on trying until I get it perfect. I can only eat one egg per day…lol.
  20. Me too…actually the way my grandmother did it…with a touch of white vinegar.
  21. Back to the drawing board. Maybe use a larger ceramic bowl? Sounds like you need to retain the heat. I’ll get back to you with a solution.
  22. Sorbet is fruit based…sherbet is fruit flavored syrup with a touch of milk.
  23. No problem…it should work. After 15 minutes the egg should have absorbed the heat and a perfect poached egg will emerge. You might have to try different bowls for best results.
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