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Silversea Water Cooler: Welcome! Part Five


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1 hour ago, TLCOhio said:

Below is an "odd couple" from different times and periods in history.  Many differences between Abraham Lincoln and Marilyn Monroe.  Tomorrow is Labor Day here in the U.S.  Another day off and to stay at home??!!

 

THANKS!  Enjoy!  Terry in Ohio

 

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Agree Terry...many differences my preference is for the smiley make up.Stay safe and enjoy the break.

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Gewurtztraminer or viognier go rather well with duck, and then finish the bottle off with a reblechon cheese before hitting the puddings. The French do get it right with cheese course before pudding course, finish the good dinner wine with the cheese and then break out the dessert wine with pudding (then the cognac/armagnac with coffee obviously!).

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Tonight it was roast belly of pork - my favourite over lamb or beef.  We get it from a specialist butcher and the breed is called Gloucester Old Spot.  It never fails with fabulous crispiest crackling.   I don't understand people who take the crackling off the joint and cook it separately.  Tonight I served it with dumplings, braised red cabbage and apple sauce, all made from scratch of course, plus a light jus from the roasting juices.  It's not a particularly elegant-looking dish but, gosh, it's seriously tasty. We chose a Rioja to drink with it, although I sometimes think this is a vaguely Alsace-style  dish and drink a Reisling with it.

 

 

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Edited by Fletcher
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56 minutes ago, Fletcher said:

Tonight it was roast belly of pork - my favourite over lamb or beef.  We get it from a specialist butcher and the breed is called Gloucester Old Spot.  It never fails with fabulous crispiest crackling.   I don't understand people who take the crackling off the joint and cook it separately.  Tonight I served it with dumplings, braised red cabbage and apple sauce, all made from scratch of course, plus a light jus from the roasting juices.  It's not a particularly elegant-looking dish but, gosh, it's seriously tasty. We chose a Rioja to drink with it, although I sometimes think this is a vaguely Alsace-style  dish and drink a Reisling with it.

 

 

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Fortunately we have a stall at our local farmer's market which sells nothing but Gloucester Old Spot. The shoulder roast is just gorgeous: crackly, porky, juicy - what's not to like!

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13 hours ago, lincslady said:

sauteed foie gras

Seared with grill peach, Champagne grapes, a little arugula salad.

ETA: mea culpa if I already shared this.

 

 

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Edited by clo
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The food pix on the Cooler today are incredible. Good thing I have drool-proof cover on my keyboard!

 

1 hour ago, clo said:

Seared with grill peach, Champagne grapes, a little arugula salad.

ETA: mea culpa if I already shared this.

 

 

That foie gras would be worth sharing a second time so no worries! LOL at the tiny salad, though. The whole dish looks amazing.

 

3 hours ago, Fletcher said:

Tonight it was roast belly of pork - my favourite over lamb or beef.  We get it from a specialist butcher and the breed is called Gloucester Old Spot.  It never fails with fabulous crispiest crackling.   I don't understand people who take the crackling off the joint and cook it separately.  Tonight I served it with dumplings, braised red cabbage and apple sauce, all made from scratch of course, plus a light jus from the roasting juices.  It's not a particularly elegant-looking dish but, gosh, it's seriously tasty. We chose a Rioja to drink with it, although I sometimes think this is a vaguely Alsace-style  dish and drink a Reisling with it.

 

Your dinner looks awesome as well. Pork with apples and cabbage definitely has an Alsatian flair so Riesling sounds like a perfect fit. I've enjoyed Riesling with choucroute garnie before. 

 

Tonight I made steak frites. The delicious strip steaks were delivered to my doorstep, from my favorite Oklahoma beef rancher.

 

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Served with a Caprese salad. Tomatoes and basil pesto grown on the premises. 

 

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We needed all that food because lunch was basically a snack. Chris lightly breaded some eggplant slices and I fried them in the air fryer when I got home from work. They were delicious, with some yogurt and garlic dip. But not enough for a Sunday lunch!

 

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Edited by jpalbny
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15 hours ago, Fletcher said:

 

Montbazillac isn't a viognier - Condrieu - wine, but a super sweet relative of Sauternes, I think.  It's become rather difficult these days to find Sauternes because they are just so out of fashion.  I did read recently that even D'Yquem is likely to go out of business.


Sorry Fletcher, that post wasn’t at all clear, I Was approving of the Viognier and then went on to mention the la Fage. I wasn’t confusing the two. 

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1 hour ago, Bluebelle14 said:

That foie gras looks delicious...I order it nightly onboard.

They have it EVERY night?!?!?!? Even on the expedition ships? Now I REALLY hope the Origin and we go next fall 🙂

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1 hour ago, jpalbny said:

LOL at the tiny salad,

It's just a little flavor contrast to the others. But I make it quite a bit. A couple of handfuls of arugula, a tablespoon of oo, a squeeze of lemon juice and pinches of s&p.

 

I have one more piece (a third of a lobe) in the freezer from our trips to Seattle.

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1 hour ago, jpalbny said:

Tonight I made steak frites. The delicious strip steaks were delivered to my doorstep, from my favorite Oklahoma beef rancher.

 

Drool. Our wonderful local rancher/butcher shop just closed their business. Grass fed and finished and so many different cuts. I think I've found another. Buying local is good in so many ways...plus I don't have to pay shipping 🙂

 

I'm on a food site and this tomato/tuna dish came highly recommended. And I like Serious Eats.

 

https://www.seriouseats.com/recipes/2020/09/ensalada-de-tomate-con-ventresca-de-atun-spanish-style-tomato-and-ventresca-tuna-salad.html

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10 minutes ago, clo said:

It's just a little flavor contrast to the others. But I make it quite a bit. A couple of handfuls of arugula, a tablespoon of oo, a squeeze of lemon juice and pinches of s&p.

 

All good, clo. I just couldn't get over the comparison between your salad vs one that I would make. My salads are substantial enough to feed your average hoofed animal...

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7 hours ago, jillyf said:

It’s spring here and yesterday was Fathers Day. We are in stage 3 lockdown so no visitors. 
it was a beautiful day so we had a picnic lunch on our patio. 
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That picture reminds me of the little gem of a restaurant we discovered in Florence just around the corner from the Uffizi gallery. 

https://www.laprosciutteria.com/firenze/

 

If we ever get back there...

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Thanks - I think - for all the 'food porn'.  Drooling at it all, the lovely picnic lunch, belly pork and so on, but especially at the gorgeous foie gras pic.  I think my favourite was to have it with warm brioche and a sharp/sweet fruit compote.  

 

Just hoping those good times will come again.  There seems to be a lot of unrest at present,  here in England and it seems everywhere,  and I am sure that most of it is down to the continued worries and deprivations with C****.

 

Lola

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2 hours ago, lincslady said:

Thanks - I think - for all the 'food porn'.  Drooling at it all, the lovely picnic lunch, belly pork and so on, but especially at the gorgeous foie gras pic.  Just hoping those good times will come again. Lola

 

YES!!  The "food porn" has been wonderful and we mean that phrase in a highly-positive manner.  Agree also with Lola for the wish that the "Good Times" will return soon.  

 

THANKS!  Enjoy!  Terry in Ohio

 

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5 hours ago, lincslady said:

but especially at the gorgeous foie gras pic.  I think my favourite was to have it with warm brioche and a sharp/sweet fruit compote.  

I prefer it with toasted brioche but I'd have had to go to another store and it was too darn hot 🙂 A chef friend once told us about grilling fruit, especially peaches when they're in season.

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Happy Labor Day to all of those who celebrate.  And a big thank you to all those front line workers. You deserve

more than you get...........especially in these times.

 

The food photos all look delicious. Thanks for sharing them with all of us.

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22 hours ago, Fletcher said:

Tonight it was roast belly of pork - my favourite over lamb or beef.  We get it from a specialist butcher and the breed is called Gloucester Old Spot.  It never fails with fabulous crispiest crackling.   I don't understand people who take the crackling off the joint and cook it separately.  Tonight I served it with dumplings, braised red cabbage and apple sauce, all made from scratch of course, plus a light jus from the roasting juices.  It's not a particularly elegant-looking dish but, gosh, it's seriously tasty. We chose a Rioja to drink with it, although I sometimes think this is a vaguely Alsace-style  dish and drink a Reisling with it.

 

 

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You’re right, it doesn’t look appetizing. But I think a beer would be better with it. 

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Hello frequent flyers, looking for experience here...Denver CO is expecting up to 7 inches of snow on Tuesday, into Wednesday morning.  My flight arrives there at noon on Thursday.  Is 24 hours enough time to clear Denver airport?  The local roads so my hotel shuttle can fetch me?

As long as I get there in time to catch my flight Friday morning to Jackson (Grand Tetons and Yellowstone, I hope!) I'm good so I do have another 22 hours.  

I live near DC and and 7/10 of an inch can paralyze things here.

Thanks, Missy in Maryland

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