CGTNORMANDIE

3 hours ago, getting older slowly said:

On board... pre diner is same as  :-

 

At home either Bombay Sapphire or Tanqueray with diet ( no sugar ) tonic and a slice of lime....

 

Away   sometime a dry Martini  Tanqueray No.10 a bit of Noilly Prat with a twist of lemon..

 

After dinner   a Hennessy XO  or a Single Malt

 

Don

Bombay Sapphire and Tanqueray are favorites made as I have described above.  I had Hendricks on my last cruise...truly sublime.   

3 hours ago, rkacruiser said:

 

I prefer a cream sherry if I am going to drink a sherry.  My favorite after dinner drink is a Green Creme de Menthe on the rocks or Disaronno Amaretto on the rocks.  

 

Last January on MSC Meraviglia, I requested a Green Creme de Menthe at the Yacht Club bar.  "We don't have that" was the bartender's response.  (I was incredulous.  How could a ship sail without stocking such a basic liqueur.)  Quizzing him, he did offer an Italian green liquid that was unfamiliar to me.  I tried it; my goodness, if I had drunk the entire small shot he poured, a Butler would have had to lead me to my stateroom and put me in bed.  It didn't taste good and it must have been a zillion proof.  

 

Not believing the bartender's claim, I tried ordering a Green Creme de Menthe at two other watering holes outside of YC and got the same response:  what?  We don't have that.  I can't understand, yet, how the Beverage Manager of the ship would not have ordered that liqueur.

 

Not fond of after dinner coffees with any liqueur in them.  HAL serves a "Captain's Coffee"--don't remember what liqueur is in that--that is a very warming and welcoming beverage when one is cruising in cold regions.  

 

I have to be very careful of drinking coffee at dinner time and later.  Decaf:  yes, I can get away with that.  But, a shot of Tia Maria in decaf coffee just doesn't seem quite right.  

Next time ask them if they have peppermint schnapps.  You would be hard pressed to tell the difference between the two.  I’m quite sure MSC would stock peppermint schnapps.  

1 hour ago, rkacruiser said:

 

Maybe you have created a new business for yourself?  

 

I prefer a simple adult beverage.  A quality wine, preferably a New Zealand Sauvignon Blanc as a white wine, but there are some Australian and from Chile that are very good.  Not a real fan of red wines; headaches afterwards seem to be an issue.  But, quality Pinot Noir's and me seem to get along.  

 

Still enjoy a Pina Colada, Bacardi Cocktail on the rocks, and always a CC-7.  

 

Do you have any preferences for an after dinner beverage?  

Did you say After Dinner Beverages...Aperitifs?  Hmmmmm...we can start with ports.  I prefer Ruby Ports.  Then we have the sherries especially the Spanish Jerez.  Moving on we have the dessert wines, Graves Superior, Lillith, and various liqueurs.  Then there are all the flavored coffees followed by shots of Sambuca or flavored brandies.  

17 minutes ago, rkacruiser said:

 

A very popular Cincinnati TV celebrity and her family were aboard that ship when this happened.  I recall hearing her accounting when that happened.  Fortunately, they were uninjured.  

I believe three passengers died.  They had gone up to one of the front cabins to watch the waves...bad idea.  

32 minutes ago, PromenadeDeckWriter said:

It's an art form!

 

Have tons of those stories about Deaf/hearing interactions (including on ship too).  My favorite ones are when the crew/staff try to kick us out ( er, make that "shuffle us along") of a venue because they needed to close down for the night - but the "Deaf Goodbye" is LONG, and can last for an hour or more.

 

Ie a group of us in a closed-off venue (reserved for happy hour for us - so I guess it is dining related? We had snacks?) and they were trying to shoo us out without being too rude/obvious. Problem? Every time they'd tell one knot to "please exit venue', another 10 would move back in, so it became. a one step forward, two steps backwards situation. Remembering a similar situation at Starbucks on land (the Deaf Coffee Chats), I flagged an interpreter and whispered to a staff, "My suggestion, if you want us out, is to turn the lights off. Don't be wishy washy - just do it." 

 

They didn't believe me at first and continued to "herd cats" until one threw the towel in, headed over the light panel, and shut all the lights off. Guess what happens when lights are extinguished? Conversation stops. 

 

Like magic, the knots of Deaf passengers moved out into the interior promenade area to continue chatting and the relieved staff literally closed the doors on our back. 

 

The following night, word spread and they learned if they wanted us out a venue, "kill the lights" works wonder 🙂

 

But yes, we can not only talk across tables, but across atriums (even from different floors - I had a conversation from Deck 2 with someone on Deck 8 because we were too lazy to use the stairs to meet up), and through glass window partitions among other benefits. 

Wonders will never cease.  I would say deaf people have no trouble communicating by signing as opposed to speakers who never listen and never stop talking.  

I have been experimenting at home with exotic cocktails and tiki drinks lately due to lockdowns and Covid isolation.  I really wanted to recreate some of the popular drinks we have always found onboard ship.  Here are a few of the things I have found that might help you as well.  
 

Lately I have been going to the Hispanic section of my super market.  I am finding all kinds of exotic fruit juices.  Now I’m able to expand my tiki repertoire to new levels by using some of the recipes online and adding these new fruit concoctions.  Keeping a selection of homemade syrups also improves the tiki experience.  These are easy to make...they really are simple syrups.  Go online and see all the recipes for tiki cocktails.
The only problem is that I have had to set up a whole new bar in our pantry...LOL.  I am now completely outfitted with bottles of rum and gin, etc. along with all the requisite fruit brandies.  I have also added appropriate tiki glasses, blender and cocktail shakers, etc.  If we can’t go to sea at least we can recreate the feeling...LOL.  
 

Pina Colada:  This is a very popular drink.  I have found several tricks that enhance this drink to your standard recipe.  Try boiling your pineapple juice to reduce it and enhance it with a hint of pineapple flavoring...in order to up the intensity.  Or...try using pineapple frozen concentrate.  Adding crushed pineapple is another good enhancement.  Also try adding 1/2 ounce of white Creme de Cacao for a totally multi dimensional Pina Colada.

Having friends in your suite onboard for a cocktail party?  This is always a bit of a dilemma when trying to plan a casual get together with friends while you are cruising.  I find a simple solution that limits all the fuss is a batch of French 75’s or some variations.  Get your steward or butler to set you up with a large pitcher, plenty of ice, glasses...or flutes, a glass of lemon sour mix from any friendly bartender, and a glass of brandy or cognac.  Fill the pitcher half way with ice, 4 ounces of lemon sour mix, then add brandy or cognac.  Pour an entire bottle of Champagne or Prosecco into the pitcher and stir gently.  You can vary the brandy with peach brandy for a Bellini or blackberry, raspberry, etc.  Who doesn’t like Champagne with fruit?  Be careful...these can be quickly intoxicating.  

BB mentioned the Manhattan as his go-to.  I also love Manhattans but I drive the bartenders and stewards crazy.  I order my Manhattan served straight up slightly sweet with the dirty rocks (the remains from the shaker) on the side and a separate glass of ice.  The Manhattan is so potent that I mix the remains and add fresh ice as I sip along...a completely sublime experience...and always two cherries!

Another version of the Manhattan...a bit quirky but very tasty.  This is accomplished by adding a slice of lime pickle to the Manhattan. It gives a hint of curry to the drink and is very tasty and packs a wallop.  I call it a Gurkha.   

On 10/2/2020 at 9:39 PM, BklynBoy8 said:

My favorite is Bombay Sapphire Gin & Tonic.....

Hi BB,  I’m a bit late answering this...LOL...but we are all sitting around at home waiting for our Covid shots.  I have always loved gin and tonic until I found out what was in tonic!  Take a look at the ingredients...OMG!  Now I make a replacement using lime concentrate similar to lemonade...with a wedge of lime and topped off with lemon and lime soda water.  This tastes even better than tonic water and is a lot healthier...love my G&T.

Good one PDW!  It amazes me how 30 people, at 3 different tables, can all converse simultaneously without missing a word. 

Great memories BB.  Too bad how things ended up for Hugh in later life...sad.

43 minutes ago, Heidi13 said:

 

Totally agree with Halibut. Still remember the best Halibut I have enjoyed. It was on the local ferries, when we picked up some fresh Halibut, right off the boat in Prince Rupert. The cook made a crew special that evening. OMG, it was amazing.

Halibut is a luxury fish these days.  The fish market I patronize would charge about $20 per pound for fresh halibut.  It is some of the best fish in the world.  I once did a dinner for two hundred at a special event.  The fish course was fresh Halibut Mornay...superb.   

3 hours ago, Lowiepete said:

Ahhh, finger-food. It's about where I came in really - making sure that history doesn't get too distorted. CGT himself mentioned not liking beer batter, but does anyone know why it was traditionally made with beer? Fish cooked in beer batter should, correctly, be fried in animal fats with a flavour all of their own. Whereas, today they use a completely tasteless and homogenised plant based oil.

 

Beer was used in batter because, in early Victorian Britain, you could not trust the water. Also, with the fizziness of the beer, and indeed cider, they also found that you could cover more fish with a thinner coating that also didn't drip, or drop off, into the cooking fat as much. The best bit of going to the chippy, back in the days before the more recent veggie fat, was asking for a scoop of "scraps" - lovely crunchy pieces of well-fried batter. Those were the real days!

 

Eating fish and chips with a knife and fork? Oh, the ostentation of it 😉

 

Regards,

Steve

 

 

Way back in the 1970’s when I owned a restaurant (everyone has a restaurant fantasy) we fried in lard.  I know this is not healthy but the flavor of the fried food was fantastic.  Up here in New England we have a two dip method whereby the fish gets dunked in a milky liquid mix and then placed into the seasoned flour mixture and placed in the fryer...very nice.  

42 minutes ago, Lowiepete said:

 

Yes, rump steak is very tasty, but even if you prepare it "blue", it still has to rest properly after frying / grilling. So, completely unsuitable for steak diane. I do, occasionally give it a flamed brandy treatment, usually when it's very thick and I have part braised it in a dark mushroom, mustard, horseradish and pepper sauce (no cream). I suspend the steak(s) on the spatula to rest in a covered pan. With the fat not removed, this can still partly be in contact with the sauce, adding flavour as time passes.

 

I would never put Steak Diane on a menu for dinner when people are coming as visitors. It is hopeless to prepare for if they're delayed and takes you away from your guests when you should be paying them, rather than the food, the most attention. Pot roasts, lamb shanks and any "slow cook, no matter how long" dishes are the order of the day. It's all about the flavour! 

 

Regards,

Steve

 

The dinner I was referring to was one I catered at $120 pp.  It was three Hors D’oeuvres, a pasta, granita, the main course, dessert, cheese, pate’ and port...all with wine pairings. Today I would imagine that same meal would be double the price...LOL.  

30 minutes ago, Lowiepete said:

 

Mwah,ha,ha, somebody educate this man! It's meant to be "finger food" - no more to be said... 😉 🙂 

Most of the seafood restaurants here, near the ocean, are sit down and dine...knives and forks, plates and no newspaper! 🙂. 

14 hours ago, Heidi13 said:

 

Same here. Fish supper, or Haddock & Chips is my favourite. Regardless of whether we fly into Edinburgh or train to Leuchars, we always stop at the Guardbridge chippy - fish supper and a single black pudding for me. Then we finally head to St Andrews.

 

When over there, we also head down to Anstruther, were the local chippie won the UK best chippie a few years back

Finding good F&C around here is a bit of a conundrum.  We have a fish market that makes super F&C and also our local delicacy...fried clams.  The problem is...nowhere to sit and dine:(   We really love getting The Fisherman’s Platter.  That consists of a nice piece of fried haddock, fried clams, fried scallops, fried shrimp, French fries, onion rings and Cole slaw.  YUMMMMM!!

RK mentioned Baked Alaska and Lowiepete  mentioned Italian Meringue.  All of which begs the question...Who made the best baked Alaska??  My guess would be Celecrity back in the day when the Roux brothers were advising the culinary efforts.  When Celebrity Cruises was formed the Chandris family hired the Roux brothers to help with the kitchen/galley design on all their ships and to implement and plan the menus.  The Roux brothers had two famous restaurants with Michelin stars.  Their efforts gave Celebrity Cruises a great reputation for fine classical food onboard.  It was, IMHO, some of the best mass produced food at sea in its day.  The Baked Alaska Parade was done on the last night at sea to dimmed lights and Schubert’s Radetzky March.  Each table received a flaming, no candles, Baked Alaska.  They were the best tasting I had ever had on land or on sea.  

22 minutes ago, Lowiepete said:

Steak Diane --- if you don't use fillet steak, surely, you will need to tenderise the meat first.

 

The problem with flamed sauces that are rendered with cream is that they tend to lose the richness of their flavours as they cool. There's a probability that US butchery differs to that in the UK, because over here a rump steak tends to be half a dinner plate size to start with. A 4cm/1.5inch thick piece will take a long while to eat, much longer than a softer fillet that's only a quarter the size and maybe a tad thicker. 

 

If you halve the meat and then smash it to tenderise it, it'll probably be too thin and you'll then not get long enough to cook it rare _and_ heat it through. By the time you add the necessary resting time, which steak diane doesn't call for, the dish will be a disaster.  Adding a steak diane sauce to a properly cooked rump steak is surely a pale alternative to the real thing, no?

A short cut is a different steak from a regular round steak.  A short cut is very tender and full of flavor.  No tenderizing necessary.  I believe your UK rump steak is an inside cut from the Top Of The Round which is a lot tougher.  DW prefers short cut of the rump over filet.  You do have to serve the Steak Diane right away...best finished table side.  I once did Steak Diane at a catered dinner party for 16 people.  Thank Heavens I had 2 servers working with me.  

19 minutes ago, Lowiepete said:

 

British Beer Battered Fish and Chips - substitute cider for beer.

 

 

Skate and Dogfish, on the bone, make good frying candidates too

 

 

I like your idea of using cider.  I do not like beer batters!  Haddock has always been my favorite fried fish:) 

1 hour ago, rkacruiser said:

 

A Big Mac and Fries sometimes becomes comfort food when one is cruising.  

AHHHHH...no...I’ll admit to a whopper or a DQ every 5 years or so but...Big Mac??  Nahhh.  Actually the greatest cheeseburger ever created is made at O’Sullivan’s in Somerville, Mass...or in my own kitchen.  

2 minutes ago, Lowiepete said:

 

On visits to ports where there were late night returnee pax and they were being offered hot buffet snacks, the chef would lay on good old fish'n'chips for us crew "selected" to be there to await their return to serve them at all hours.

 

Haddock or cod fillets, deep fried in a cider batter, chunky chips, pickled onions and pickled eggs, all properly wrapped in paper - just yummm!

Steve, what a rendition for shanks!  Now you have really made me hungry.  BTW...I always make Steak Diane with 1 1/2 inch thick short cuts of the rump.  Filet steak just doesn’t cut it.  We will need the recipe for fish n chips...:)

Hey Steve,  I’m coming over!!  I love lamb shanks...yours sound divine.  Your wine selection is superb!  I love the Pullman setup...and the suitcases are a great touch.  How’s your Steak Diane??  Was there a lot of table side flaming on Caronia??  

1 hour ago, Heidi13 said:

After a 4-month contract and eating mostly amazing meals daily, on arrival home, all I wanted was a couple of greasy Scotch pies and a few pints of heavy. For breakfast, a plate of Bubble & Squeak and fried eggs just hit the spot.

DW and I know the feeling.  After two weeks on a cruise ship we are ready for simple and plain home cooked food.  We can only take so much of a good thing.  

4 minutes ago, Lowiepete said:

 

Maybe now they're grown in CA now, but that's probably more recent than in the mid 1960s. The ones I speak of always came from Mediterranean countries, as do my current tins, grown and packed in Greece. If ever I offer them as a desert, even with an aquavit / kirsch flambe treatment to knock off the sweet edge, people will enquire about alternatives. Not part of a British palate, sadly.

 

Regards,
Steve 

I’m sure that you can still find them from the Med...Greece.  The Greeks love dried fruit.  I was also going to say that you can take the big light brown Greek dried figs and boil them in water with lemon slices until you reach a light syrup consistency...then refrigerate.  The result is very much like the Kadota figs.   

3 hours ago, Lowiepete said:

For many years after leaving the MN,  I looked in vain for whole figs in light syrup. On board Caronia they came in huge catering size tins, far too many to consider for just an occasional single breakfast serving. In the UK, more or less the only time you can buy figs is either for cake baking, where they're dried and need to be chopped and re-hydrated first, or in slightly softer versions around yuletide, along with soft dates.

 

The only supermarket that sells them in syrup here is one that I have boycotted for years. I saw what this company did in the USA and they were set on decimating shopping districts (not malls) here too. The local council were so taken in by them that they installed an access road, commonly mis-described as a by-pass. 

 

However, by chance, I found this other company that supplies them at a reasonable cost. This along with other delicacies, such as borlotti beans, artichoke hearts (another Caronia hors D' speciality) and dried shitake mushrooms, so I can put together an order worth shipping, and prepare some interesting meals too.

As a commis waiter, if there was just one or two too many figs to fit into the glass bowl we decanted them into, then to me there was nothing more refreshing. So, each time I now open a tin, chilled first as they were, I'm transported back nigh on 60 years to those hectic mornings rushing around to set up the breakfast service. All my mates thought me weird for liking these small, sweet bombs of the myriad crunchy seeds. Happens, that once drained of the extra sugar, they're one of your 5-a-day, so no guilt! 

 

More on Breakfast Preparation Aboard Caronia

 

Regards,

Steve

 

Hi Steve,  

The figs you describe are called Kadota figs.  They are readily available in the US.  I believe they are grown and canned in California.  Funny thing...I am also a Kadota fig addict!  My grandfather, who was a train buff, used to get them for breakfast when he traveled by train.  He introduced me to them when I was a very young lad.  I try to shy away from them these days because of the high sugar and calorie count.  There is nothing better than a small bowl of Kadota figs and cream for breakfast.  I always get them when I’m on a cruise.  Again...thank you for reminding me of another one of the joys of meals onboard.

7 hours ago, Heidi13 said:

How about the real Baked Alaska from the 70's & 80's, with actual meringue on the outside and a lit candle on the top. The replicas they provide now are gastly. 

 

Curry on an Indian crew ship where the cooks could be seen out on deck every morning grinding the herbs and spices by hand. Incredible lunches, where we had a selection of 3 curries.😀

Ohhhhhh how I wish I could have been there.  When DW and I were young we took a round trip to Blighty on the SS France.  When we arrived in London, for the four day turnaround,  we got our first introduction to high quality curry with all the condiments.  A full dinner with all the sides and a couple of pints of chilled lager set us back a total the equivalent of $10.00 US...and that included a little extra for the service!  We cannot get good curry here in the USA.  I swear the folks who go into the restaurant business here are former engineers, etc...not real Indian cooks.  As usual, being a former chef, I have to prepare curry and condiments myself but how I long for those wonderful days of my youth in London.