Barb Nahoumi Posted August 20, 2013 #126 Share Posted August 20, 2013 That sandwich would take me three days to finish. Link to comment Share on other sites More sharing options...
voyager70 Posted August 20, 2013 #127 Share Posted August 20, 2013 Oh my goodness, the amount of sodium in that sandwich alone is astronomical. Wow. So bad for you. :(. Maybe not so bad if you split it with a few people :) I think it looks delish! Link to comment Share on other sites More sharing options...
believer33323 Posted August 20, 2013 #128 Share Posted August 20, 2013 Oh God what I would"t give for one of those along with a potato Kinish, a couple cream sodas. :) I'll take one with an chocolate egg cream Sent from my SAMSUNG-SGH-I747 using Forums mobile app Link to comment Share on other sites More sharing options...
ehfl Posted August 20, 2013 #129 Share Posted August 20, 2013 While I'm not against adding a deli, I think the ones they already have are pretty good (Compass Deli, etc.). I don't think they should take out Izumi or any of the other good restaurants. The ships have already gone to more processed and bland foods anyway. I'm not sure we need even more processed meats to eat. I'd rather see more options with fresh fruits, vegetables, and interesting spices and flavors. Pastrami and pickles are fine once in a while, but we also need real food aboard, not only food that's processed and preserved so that it no longer resembles anything found in nature. Link to comment Share on other sites More sharing options...
babyher Posted August 20, 2013 #130 Share Posted August 20, 2013 I'll take one with an chocolate egg cream Sent from my SAMSUNG-SGH-I747 using Forums mobile app Oh God I have to get down to the city and hit The Carnegie now. That picture just put me over the edge . Thank God I am only an hour and a half away *LOL* Link to comment Share on other sites More sharing options...
Kellie Poodle Posted August 20, 2013 #131 Share Posted August 20, 2013 [/b] They already do! I've been eating lox and bagels on RCI for years!:D There are round things with holes in the middle that are called bagels. Then there are "real" bagels from a NYC bagel shop that have been boiled in NYC water. There have been studies done that the chemical composition of the NYC water is critical to the production of an excellent bagel. I think the best bagels and bialys I ever had were from a shop on Flatbush Ave in Brooklyn, but my DH taught for 30 years in Staten Island and he swore by a little shop there. Even the little bakery we had in Kendall Park, NJ (South Brunswick Township, Central Jersey) where they made awesome bread and rolls and better challah than my aunt could get in Queens, they could not produce a NYC bagel. There was a guy in Atlantic City who imported NYC water and made a killing selling bagels to all the gamblers returning north. The round things on the ships are okay for a schmear and a little lox, but to call them a "bagel" ......nah.:D I am just loving this thread. One of the most fun and friendliest in a long time. Link to comment Share on other sites More sharing options...
Kellie Poodle Posted August 20, 2013 #132 Share Posted August 20, 2013 The photos are killing me. Have to replace my smoker and I'm going straight onto Amazon to order one. Those corned beefs in the freezer shall become pastrami. Not Carnegie Deli, but, if I have to say so myself, pretty damned good for way-the-heck South, TX. BTW, there is a really good deli in Houston called Kenny & Ziggies. Very traditional Jewish-style (not kosher) with excellent half-sour pickles and great meats. There latkes are also good. Not as good as mine, but passable;) Link to comment Share on other sites More sharing options...
George C Posted August 20, 2013 #133 Share Posted August 20, 2013 Oh God I have to get down to the city and hit The Carnegie now. That picture just put me over the edge . Thank God I am only an hour and a half away *LOL* I am flying in 8/30. Our hotel is just 2 blocks from Caregie deli ( Michealengelo on 51st and 7th) Link to comment Share on other sites More sharing options...
Zigggypup Posted August 20, 2013 #134 Share Posted August 20, 2013 There have been studies done that the chemical composition of the NYC water is critical to the production of an excellent bagel. Not just bagels, but pizza dough as well. Link to comment Share on other sites More sharing options...
babyher Posted August 20, 2013 #135 Share Posted August 20, 2013 There are round things with holes in the middle that are called bagels. Then there are "real" bagels from a NYC bagel shop that have been boiled in NYC water. There have been studies done that the chemical composition of the NYC water is critical to the production of an excellent bagel. I think the best bagels and bialys I ever had were from a shop on Flatbush Ave in Brooklyn, but my DH taught for 30 years in Staten Island and he swore by a little shop there. Even the little bakery we had in Kendall Park, NJ (South Brunswick Township, Central Jersey) where they made awesome bread and rolls and better challah than my aunt could get in Queens, they could not produce a NYC bagel. There was a guy in Atlantic City who imported NYC water and made a killing selling bagels to all the gamblers returning north. The round things on the ships are okay for a schmear and a little lox, but to call them a "bagel" ......nah.:D I am just loving this thread. One of the most fun and friendliest in a long time. The place in Brooklyn, you are talking about. Is it a little hole in the wall joint on Flatbush Ave around Avenue T? . About a block or so from Kings Plaza ? If so I have been there and they are very very good. Link to comment Share on other sites More sharing options...
babyher Posted August 20, 2013 #136 Share Posted August 20, 2013 I am flying in 8/30. Our hotel is just 2 blocks from Caregie deli ( Michealengelo on 51st and 7th) Then you have to go. *LOL* Link to comment Share on other sites More sharing options...
wildweston Posted August 20, 2013 #137 Share Posted August 20, 2013 We don't really have deli's in Australia, but wow I was wished we did ! :):) Link to comment Share on other sites More sharing options...
wildweston Posted August 20, 2013 #138 Share Posted August 20, 2013 People like deli sandwiches but those fast moving sub shops have taken over. There is no quality in the meats. I love brisket sandwiches with a large pickle and potato salad you get in a deli. At the Carnegie Deli in Las Vegas at the Mirage..The Woody Allen sandwich. People really order this. They usually split the sandwich and then even too much. IMHO too much meat. Give me a regular sized deli sandwich for lunch on a cruise and I would be happy. DH and I would love a good tasting deli. Laura That is just --- WOW Link to comment Share on other sites More sharing options...
jstraw20 Posted August 20, 2013 #139 Share Posted August 20, 2013 The round things on the ships are okay for a schmear and a little lox, but to call them a "bagel" ......nah.:D Sorry but I wouldn't go that far and I'm not even Jewish! I am from NY though, so that has to count for something... ;) Link to comment Share on other sites More sharing options...
BekkaW Posted August 21, 2013 #140 Share Posted August 21, 2013 Could someone please explain what an egg cream is? It sounds like some kind of drink, I don't think we have it here. Link to comment Share on other sites More sharing options...
asylum575 Posted August 21, 2013 #141 Share Posted August 21, 2013 Could someone please explain what an egg cream is? It sounds like some kind of drink, I don't think we have it here. Carbonated/seltzer water, milk and vanilla syrup. Chocalate egg cream is good, but I prefer vanilla. Has to be made with the carbonated soda out of an old soda shop, No bottled seltzer. For some reason, it's even better from an old shop that has one of those old business signs out front with the Coca cola and Breyer's ice cream logos on it. Up until a few years ago, I used to always make my way to Ave A and ST Mark's in the east village. There was an old news stand run by an eastern European family that was pretty good. When in NY, most Greek run diners can make one. Link to comment Share on other sites More sharing options...
Zigggypup Posted August 21, 2013 #142 Share Posted August 21, 2013 The Milk needs to be ice cold. I don't know when the first egg cream was ever made, but at some point they use to add egg yolks to the drink. I'm sure that if you went onto youtube.com you could find a video showing you the right way to make one. Link to comment Share on other sites More sharing options...
asylum575 Posted August 21, 2013 #143 Share Posted August 21, 2013 Always wondered about the egg in egg cream. The whipped egg yolk was probably for the foamy top. Link to comment Share on other sites More sharing options...
Zigggypup Posted August 21, 2013 #144 Share Posted August 21, 2013 Always wondered about the egg in egg cream. The whipped egg yolk was probably for the foamy top. Their is a Deli in New Jersey that makes 64 ounce Egg Creams........lol Talk about a sugar rush :) Link to comment Share on other sites More sharing options...
believer33323 Posted August 21, 2013 #145 Share Posted August 21, 2013 Could someone please explain what an egg cream is? It sounds like some kind of drink, I don't think we have it here. I was wondering how long it would take for someone to ask that question(LOL) An egg cream is a beverage consisting of milk, and soda water as well as chocolate syrup and is especially associated with Brooklyn, home of its alleged inventor, late 19th-century candy store owner Louis Auster. I contains neither eggs nor cream. The egg cream is almost exclusively a fountain drink. Although there have been several attempts to bottle it, none has been wholly successful, as its fresh taste and characteristic head require mixing of the ingredients just before drinking. To Make The Original Brooklyn Egg-Cream at Home (Taken from the U-Bet Web Site) http://www.foxs-syrups.com/index.html Take a tall, chilled, straight-sided, 8oz. glass Spoon 1 inch of U-bet Chocolate syrup into glass Add 1 inch whole milk Tilt the glass and spray seltzer (from a pressurized cylinder only) off a spoon, to make a big chocolate head Stir, Drink, Enjoy I have made them at home without the Seltzer from a pressurized cylinder though not as good) Link to comment Share on other sites More sharing options...
believer33323 Posted August 21, 2013 #146 Share Posted August 21, 2013 Always wondered about the egg in egg cream. The whipped egg yolk was probably for the foamy top. And your from NY??? Link to comment Share on other sites More sharing options...
asylum575 Posted August 21, 2013 #147 Share Posted August 21, 2013 Brooklyn, no less. I remember as a kid asking for an egg cream and watching them make it. No egg. I figured it's just one of those worldly mysteries. Sent using the Cruise Critic forums app Link to comment Share on other sites More sharing options...
Kellie Poodle Posted August 21, 2013 #148 Share Posted August 21, 2013 The place in Brooklyn, you are talking about. Is it a little hole in the wall joint on Flatbush Ave around Avenue T? . About a block or so from Kings Plaza ? If so I have been there and they are very very good. Haven't been there since the 1970's. Don't remember anything but it was on Flatbush Ave. It was a little hole in the wall. Link to comment Share on other sites More sharing options...
Travel R Posted August 21, 2013 #149 Share Posted August 21, 2013 Haven't been there since the 1970's. Don't remember anything but it was on Flatbush Ave. It was a little hole in the wall. Are you talking about the place between Avenue U and Avenue T on Flatbush (same side as Kings Plaza) - if so, I used to go there a lot during the early 90s -- one of my buddy's worked there (he went out to Hollywood in the mid-90s & found mild-success on TV). But any bagel store in Brooklyn beats almost any other bagel I have ever had outside the NY area. As someone mentioned, you can get "bagels" on RCI ships, but you can never get a real Bagel. They have what they call pizza on RCI ships, even in Sorrentos, but it is not the same as a New York Pizza. I do not think RCI could really repoduce a good NY deli on one of their ships, and if so, it would probably be $20-$25 a sandwich for them to break even. And no, even "premium" mass-market meats are nowhere even close - for instance, take corned beef. Boar's head corned beef does not look the same as real corned beef (it is not round), it does not smell the same as real corned beef (it would be impossible with the "natural" additives), and it surely does not tase like real corned beef. FYI -- I am a Cel-Ray person myself (although becoming harder and harder to find these days). FYI 2 - For good egg creams in Brooklyn, the only place I know of (If you know of anywhere else, do tell) that makes it authentic is the Brooklyn Farmacy in Caroll Gardens. Link to comment Share on other sites More sharing options...
George C Posted August 21, 2013 #150 Share Posted August 21, 2013 . FYI 2 - For good egg creams in Brooklyn, the only place I know of (If you know of anywhere else, do tell) that makes it authentic is the Brooklyn Farmacy in Caroll Gardens. My 1st apparment was in Caroll Gardens, but do not remember that farmacy, but they had great Itilian bakeries. Also agree that you need to be in NYC to get some foods ( Brooklyn docks are just a mile from there did a few Princess cruises out of Brooklyn a few years ago) Link to comment Share on other sites More sharing options...
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