CGTNORMANDIE

I just read a review on Insider.  The writer said she spent $5,000…a family of 4 for a week in a basic balcony.  She did say this did not include tips, drink packages, etc.  I wonder what she really spent?😲

HI Bea!  Great to hear from you again and thanks so much for doing this review.  

1 hour ago, Harters said:

On our last trip to the States, we spent a few days based in Portsmouth, New Hampshire. One day, we took a boat excursion onto the river which divides the state from Maine. I remember the commentary saying that a lot of lobster was caught in the estuary. Where, if it was landed in New Hampshire, it was sold as "lobster", whereas if it was landed on the other side of the river it was sold as "Maine lobster". Power of marketing. 

Portsmouth NH is a great place to stay in.  The restaurants are some of the best on the entire East Coast.  Portsmouth is considered a restaurant destination city.  I’ll accept New Hampshire lobster as a valid lobster meal.  NH has such a small amount of coast line…compared to Maine.  So much so that it rarely rates a mention compared to Maine.  BTW…the best lobster comes from the deep ledges…200+ feet down.  The high pressure of the deep makes the meat of the lobster more compact and better tasting.  This is one of the reasons you hear a lot about Maine Lobster.  

On 10/10/2023 at 6:31 PM, DisneyJen said:

 

On 10/10/2023 at 6:31 PM, DisneyJen said:

Greetings all!

 

@DJ's DH and I are considering our 40th anniversary cruise on MSC in YC.

 

Most recently we have been sailing on X in their upper suites.  Pricing and service on X has us looking at other lines.

 

@DJ's DH big questions include if he can get French Onion Soup, Caesar Salad or Shrimp Cocktail for dinner in the YC and Bagels with Lox and Cream Cheese for breakfast.

 

First world problems but the man knows what he likes ... and he foots the bill 🙂

“Ask…and you shall receive”

Two hours in the right atmosphere is just right.  A bit longer if the company and conversation is enjoyable.  A glass of Port and a cheese plate after dessert with friends usually extends our meal beyond the two hours.

Meatloaf?  I would say at least 5 times per year.  I always make a mushroom gravy to go along with it.  We love it but need to limit rich meals.😢  Try adding a can of mushroom soup for a richer meatloaf…deelish!  

On 9/15/2023 at 8:57 AM, Lois R said:

Good morning CGT😃,,,,yes, local places can end up being the best!

 

As for my next cruise? November on SS, brand new ship "NOVA"......going on a TA crossing. Flying to Lisbon and sailing back to NY.

Lois, check out the Transatlantic thread.  You are going to have company on Nova…a newbie!

I’m from Massachusetts so lobster is 2nd nature to most of us.  The secret is that you need fresh lobster (from Maine) steamed then eaten with drawn butter.  The lobster must be fresh.  I also love a 2 lb lobster baked stuffed with crabmeat stuffing again with drawn butter.  We usually pass on the lobster served onboard ship.  It never reaches the height of fresh lobster from the Maine.  .  

2 hours ago, wencel said:

It's the Silversea Nova departing Lisbon on 7 Nov. Good to know about Ponta Delgada! Thanks @CGTNORMANDIE

 

Silversea Nova?…OHHH definitely go for it!!!  

On 9/17/2023 at 5:20 PM, wencel said:

Great education. Thanks @ColdCruise. So I guess it takes me back to... only Mother Nature knows what might be in store for me and she's not giving any hints 😁

The route you are taking from Lisbon is definitely not in the North Atlantic.  I’m surprised you are not stopping at Bermuda so, without knowing what ship you are on, my guess would be you’ll be sailing north of Bermuda to New York.  I would say you have a good chance of seeing smooth seas.  There is always the chance that you could run into a storm as you near New York but that would only last for a day.  So I would say…take the shot and sail home from Lisbon.  BTW…Ponta Delgada is gorgeous.

On 9/13/2023 at 4:29 PM, Lois R said:

Oh, I loved Copenhagen too. What a great city!😃

Hi Lois,

Welcome back to reality.  I followed your cruise log on SS with great interest…and a few twinges of envy…lol.  Isn’t it ironic that one of your best meals was an impromptu lunch in an Irish village.  That’s why travel stays interesting.  So where to next and when?😀

I’m just sounding off so I don’t care if anyone responds.  Why is it that almost every cruise review I’ve read recently is written by a Vegan or a Vegetarian.  Where food onboard is such a vital part of any cruise review all I read is how many vegan or vegetarian dishes were available.  With the huge effort made by the crew to supply each ship with an abundance of excellent dishes I really am not remotely interested in what is available on the vegan table in the buffet.  We need more reviews that delve into the available dishes on the buffet and in the MDR!  Foodies on CC unite!!!  

13 hours ago, shipgeeks said:

One that sticks in my mind, from my Cap Vilano sailing, was blueberriesjogurt, one of many run-together words.  I wish I could find those menus.

Spinacks (spinach) sticks out in my mind…lol.

Will there be rough seas in the Bay of Biscay in September?  Your guess is as good as mine.  The BoB can be treacherous at that time of year.  The good news is it only lasts about 12 hours.  

1 hour ago, BruceMuzz said:

When I worked at Royal Cruise Line during the period in question, we also had all Greeks with limited English. But the Cruise Line was smart enough to always have at least one European - usually me - who was able to edit all printed materials to ensure we did not look like idiots.

When we were on the Amerikanis in 1972 we had elaborate menus but we were also treated to some very interesting and sometimes comical typos and misspellings…all harmlessly entertaining.  

2 hours ago, lenquixote66 said:

When I was in my teens going to a Chinese restaurant once a week was the norm.I cannot recall the last time I dined in a Chinese restaurant.

So your point is???  Sounds like you are seeking validation to go to a Chinese restaurant??  

3 hours ago, Hlitner said:

A terrific issue that we have mentioned to friends as a consideration.  For folks that tend to spend most sea days indoors (no matter the weather) there is seldom an issue.  But for those that enjoy spending a lot of time lounging around a pool (pool deck), they might want to look at ships that have a decent all-weather pool deck (such as the Queen Mary 2, Grand Princess, etc).  

 

We assume that most reading this thread are comfortable with lots of sea days.  If not, we would suggest some real soul searching before booking most TAs or Pacific crossings.

 

Hank

Amen Hank, I’ve seen a foot of snow on the pool deck of a cruise ship.  Obviously in the wrong place at the wrong time.

5 hours ago, Shippy said:

 

  Lucky you it worked out.

For me it probably will never again because I want the YC, I am a bit better off just booking with my regular agent.

Say farewell to the old casino discount. It is clear to me that there is no benefit in trying to book the YC.  The new system is for the Bella people looking for a cheap cruise…sad

1 minute ago, Lois R said:

Hi CGT, I have never liked a "hoppy" beer. And take that u out of my name🙂

Thanks😀

Darn that auto spell!

9 hours ago, Lois R said:

Now that is a leading statement if I have ever heard one.........you work on a luxury line? You may not answer but I am going to take the bait and ask, which one? Which ship? How many guests on board?

 

Careful Bruce…Lois is our luxury ship expert.  She probably knows you.😀

2 hours ago, Lemorvan said:

Being a bit of a softie when it comes to spices I’ve often steered clear of anything too hot but after 4 or 5 months in Burgundy where anything other than traditional spice free French cuisine is the norm I love a jar of lime pickle on its own or maybe with half a dozen poppadoms.

I actually chop up the lime pickle and add just a touch to my fruit chutney along with the mustard it is packed in.  It’s important to get the heat just right.  It should not overpower the chutney.  I also have it with my curry…just a small spoonful along with the chutney, riata and lemon yogurt with banana!  

11 hours ago, Lois R said:

Hi CGT, good morning😀......nope I don't like Guinness actually.........I am not a "Hoppy" beer person......much too bitter for my taste. 

I’m with you on that Louis.  They might call Guinness “mothers milk” in Ireland but it’s way to heavy for me.  I’m strictly a chilled lager type of guy.  

4 hours ago, Harters said:

I'm also a chutney and pickle maker but don't think of them as condiments so didnt mention them. Although there are others, including what I expect to be a very nice beetroot one, tucked away, I have three in use at present - plum, tomato lime & chilli and one the recipe called "Christmas chutney", probably because it only uses dried fruits, like sultanas, apricots, dates, etc, which we commonly associate with Christmas cookery.

 

Most of the chutneys I make only get used when I make Asian dishes but the Christmas one most often gets used on sandwiches and is similar in texture to Pan Yan, already mentioned, or Branston - both well known British pickles (although Pan Yan hasnt been available here since 2002.)

Branston Pickle is definitely a condiment.  Pickles really don’t fit the definition but I always view them as a compliment to food.  I forgot to mention pickle relish, peppers pimento and green tomato relish and mayonnaise.  Then we come to all the Indian condiments…lime pickle, mango pickle, egg plant pickle, etc. etc.

My my my…where to begin?  Louisiana Hot Sauce, ketchup, fifteen types of mustard, A1 Steak Sauce, Major Grey mango chutney, Lea and Perrins Worcestershire sauce, on and on…not to mention my homemade fruit chutney.  If you consider pickles as a condiment then that opens a whole world of possibilities.