What is Your Favorite Meal at Home you Miss while you're Sailing.......

[BklynBoy8]

I know we all are looking forward to sailing once again and we have talked about so, so, so many topics here from App's, Salads, Soup to Nuts......

 

But while enjoying on board cuisine, there must be something we enjoy having at home that we don't get while sailing, that is Homemade....

 

Fresh Home Baked Apple Pie, Medium Heat Tacos, Local Pizza, that local Chinese Takeout.

 

Like this weekend, a Rib Eye Steak, Mushrooms Medley (Crimson, Oyster & Shiitake Mushrooms sauteed w Shallots), Cubed Home Pan Fries and Basic Oak Leaf Salad w White Balsamic Vinaigrette.   

 

True we leave home to be catered to and wine & dined but sometimes I will be dining and say "I still Miss ****** like at home"

 

Do you have a favorite?

 

[rkacruiser]

A New Year's Day dinner of Sauerkraut and Pork with Mashed Potatoes (maybe dumplings which is what my Grandmother often prepared at that time):  I miss this traditional "Good Luck dinner for the New Year" when I am sailing on New Year's Day.

 

Almost always, when I return home, I will prepare this meal for myself as soon as I can.  

[Lois R]

Hi....nope.........I can't say there is anything special that I really miss. Maybe if I think about it a bit more about it. But off the top of my head?  I mean, I love apple pie but hardly ever eat pies anymore so I don't miss it.

Guess I will have to think about it.

[CGTNORMANDIE]

21 hours ago, rkacruiser said:

A New Year's Day dinner of Sauerkraut and Pork with Mashed Potatoes (maybe dumplings which is what my Grandmother often prepared at that time):  I miss this traditional "Good Luck dinner for the New Year" when I am sailing on New Year's Day.

 

Almost always, when I return home, I will prepare this meal for myself as soon as I can.  

RK, I’m surprised you haven’t mentioned Culver’s??  If I lived in Ohio the first thing I’d do when I got home would be to head for Culver’s for a double cheese butterburger with a Chocolate Concrete Mixer, crinkle fries and onion rings!!  LOL!!

[rkacruiser]

2 hours ago, CGTNORMANDIE said:

RK, I’m surprised you haven’t mentioned Culver’s??

 

We do have a Culver's in my community.  It is no longer part of the national chain that maybe exists.  Food/service remains good.  But, it competes with others of that type and really does not "stand out" in my opinion.  Yet, during this past 18 months or so, they have survived as has their competitors.  

 

The really most top end steakhouse that we have in my community is Fleming's.  It also has survived.  Service, cuisine, etc.:  always good.  Their ala carte menu makes them very expensive.  

 

We have a local "top end" nationally recognized steakhouse called the Pine Club.  Cash only; been there once--a chaotic mess of patrons at the bar waiting for a table--a parking area for the restaurant that I don't consider safe if a mugger knows that those in that area would be carrying significant cash.   I'll go to Outback before I go to this restaurant.   

[CGTNORMANDIE]

6 minutes ago, rkacruiser said:

 

We do have a Culver's in my community.  It is no longer part of the national chain that maybe exists.  Food/service remains good.  But, it competes with others of that type and really does not "stand out" in my opinion.  Yet, during this past 18 months or so, they have survived as has their competitors.  

 

The really most top end steakhouse that we have in my community is Fleming's.  It also has survived.  Service, cuisine, etc.:  always good.  Their ala carte menu makes them very expensive.  

 

We have a local "top end" nationally recognized steakhouse called the Pine Club.  Cash only; been there once--a chaotic mess of patrons at the bar waiting for a table--a parking area for the restaurant that I don't consider safe if a mugger knows that those in that area would be carrying significant cash.   I'll go to Outback before I go to this restaurant.   

I’d go to Culver’s just for the frozen custard.  I am partial to a DQ cheeseburger but I like Culver’s menu better.

[rkacruiser]

22 hours ago, CGTNORMANDIE said:

I’d go to Culver’s just for the frozen custard.  I am partial to a DQ cheeseburger but I like Culver’s menu better.

 

Frozen custard is not something that I recall seeing on their menu.  Since it may no longer be a national chain, menu change has occurred?  

 

I don't go to DQ for anything other than an ice cream treat.  And, then very rarely.

[getting older slowly]

Ship board generally very happy with the meals....

 

But what do i miss...... Sushi grade Tuna  seared.... Fresh Prawns... and top notch Oysters

 

Also do not have the Lobster on board..... every thing is good... and have had some great steak on board  

 

Really I am just happy to be on the ship and have somebody serve me...

 

Don

[BklynBoy8]

5 hours ago, getting older slowly said:

But what do i miss...... Sushi grade Tuna  seared.... Fresh Prawns... and top notch Oysters

Also do not have the Lobster on board..... every thing is good... and have had some great steak on board  

Really I am just happy to be on the ship and have somebody serve me...

Don

Unfortunately I am not one for Sushi but we are happy with many seafood on board our Cunard Ships.

 

Steak is a common item on board and can be prepared many different ways.

 

Lobster is common either Whole, Tails or Cold Salad. Also seafood like Dover Sole, Langostino, Plaice to name a few,

[BklynBoy8]

As I recently mentioned clams on another forum questions I had another dish that I never saw on a Cunard ship.

 

First time we sailed on the QM2 I did pick on the embarkation night menu Meatballs & Spaghetti. Odd to select this but wanted to see how they made it. Coming from Brooklyn - Bensonhurst Italian area, I must admit it was really great.

 

But back to the original item, clams. Except most likely on another line, I never saw Ling w White/Red Clam Sauce on the Menu. I also prefer Angel Hair as a preference. But wonder if in the right restaurant that may even take requests, would I be able to request it.

 

It is said the the QM2 has a very stocked full of goodies stockroom on board from A to Z. Soup to Nuts.

 

Interesting.

[CGTNORMANDIE]

6 hours ago, BklynBoy8 said:

As I recently mentioned clams on another forum questions I had another dish that I never saw on a Cunard ship.

 

First time we sailed on the QM2 I did pick on the embarkation night menu Meatballs & Spaghetti. Odd to select this but wanted to see how they made it. Coming from Brooklyn - Bensonhurst Italian area, I must admit it was really great.

 

But back to the original item, clams. Except most likely on another line, I never saw Ling w White/Red Clam Sauce on the Menu. I also prefer Angel Hair as a preference. But wonder if in the right restaurant that may even take requests, would I be able to request it.

 

It is said the the QM2 has a very stocked full of goodies stockroom on board from A to Z. Soup to Nuts.

 

Interesting.

MSC makes all kinds of pasta with clams, shellfish and muscles.  If you are in the Yacht Club you can also request a special Italian dish.

[rkacruiser]

On 8/6/2021 at 4:59 PM, CGTNORMANDIE said:

MSC makes all kinds of pasta with clams, shellfish and muscles.  

 

I ordered such an entree with a pesto sauce.  While somewhat green--humm-- when it was served, it was delicious.  

 

 

On 7/13/2021 at 9:33 AM, BklynBoy8 said:

Unfortunately I am not one for Sushi

 

Nor am I.  Tried fresh oysters at a New Orleans restaurant.  Must not have had enough Tabasco Sauce on them or maybe not enough Bloody Mary's, but not going to try Sushi in any form again.  

[ilikeanswers]

There are two dishes I make that  I start to miss when travelling. One is a ginger bean dish another is an eggplant dish cooked in a yoghurt sauce. I also miss spice, unless I am travelling through certain countries that have a similar affinity to spices I find myself shaking the pepper dispensers really hard after a week😂. Overall I find I miss vegetarian dishes. Not a lot of places that you eat out at make good cooked vegetable dishes, and on cruises I find they are either really bland, over cooked or like my last cruise their idea of cooked vegetables was potatoes done in a hundred different ways. I love a potato but a little variety would have been nice. 

[CGTNORMANDIE]

2 hours ago, rkacruiser said:

 

I ordered such an entree with a pesto sauce.  While somewhat green--humm-- when it was served, it was delicious.  

 

Basil and garlic…what’s not to like??  I need my pasta to be al dente when having it with pesto.  Fresh pasta doesn’t work for me…too soft.  Dry pasta absorbs the flavor better than fresh pasta.  

[CGTNORMANDIE]

1 hour ago, ilikeanswers said:

There are two dishes I make that  I start to miss when travelling. One is a ginger bean dish another is an eggplant dish cooked in a yoghurt sauce. I also miss spice, unless I am travelling through certain countries that have a similar affinity to spices I find myself shaking the pepper dispensers really hard after a week😂. Overall I find I miss vegetarian dishes. Not a lot of places that you eat out at make good cooked vegetable dishes, and on cruises I find they are either really bland, over cooked or like my last cruise their idea of cooked vegetables was potatoes done in a hundred different ways. I love a potato but a little variety would have been nice. 

Thank you for posting Ilike.  We have a very small group of cruise foodies here.  

[ilikeanswers]

6 minutes ago, CGTNORMANDIE said:

Thank you for posting Ilike.  We have a very small group of cruise foodies here.  

 

No worries, someone revived an inquiry thread I started ages ago so it made peruse some of the other threads in here😁. I doubt I can add much as the cruises I do don't usually have lots of restaurants and eateries but if I find something I can add to I am happy to throw in a comment😉. 

Edited August 16, 2021 by ilikeanswers

[BklynBoy8]

3 hours ago, rkacruiser said:

I ordered such an entree with a pesto sauce.  While somewhat green--humm-- when it was served, it was delicious.  

 

Nor am I.  Tried fresh oysters at a New Orleans restaurant.  Must not have had enough Tabasco Sauce on them or maybe not enough Bloody Mary's, but not going to try Sushi in any form again.  

I too like pesto either home made or at our local butcher. Mostly on angel hair or cheese or mushroom raviolis.

 

More prone to clams not oysters. Oysters I prefer them Fried especially when they blowup. And clams made Casino style. BTW.....Oysters Rockefeller made right also GREAT!

[BklynBoy8]

29 minutes ago, CGTNORMANDIE said:

Basil and garlic…what’s not to like??  I need my pasta to be al dente when having it with pesto.  Fresh pasta doesn’t work for me…too soft.  Dry pasta absorbs the flavor better than fresh pasta.  

CGT....... Oil & Garlic and being daring adding Anchovies. I'm not a Al D person, too much bit and chew.

Ditto....Not a Fresh fan......Dry is great.... 

[CGTNORMANDIE]

6 hours ago, BklynBoy8 said:

CGT....... Oil & Garlic and being daring adding Anchovies. I'm not a Al D person, too much bit and chew.

Ditto....Not a Fresh fan......Dry is great.... 

 

My al dente is very chewable.  There is a critical boiling point where the pasta turns color from darker to lighter.  That’s when the pasta is perfect.  Some restaurants cook al dente that is actually too underdone.  This gives al dente a bad rep.  I love agli olio and anchovies too.  

[clo]

On 6/15/2021 at 1:49 PM, BklynBoy8 said:

But while enjoying on board cuisine, there must be something we enjoy having at home that we don't get while sailing, that is Homemade....

 

Missing cooking is a drawback to cruising for me 🙂 We cook a ton of things but maybe a meal we miss is where tons of it is done on the grill. Like this:

 

That included steak, Vidalia onion, grilled red bell pepper and yellow crookneck squash.

 

 

Edited August 17, 2021 by clo

[clo]

On 8/15/2021 at 5:20 PM, rkacruiser said:

Nor am I.  Tried fresh oysters at a New Orleans restaurant.  Must not have had enough Tabasco Sauce on them or maybe not enough Bloody Mary's, but not going to try Sushi in any form again.  

I don't believe I've ever thought of oysters as being sushi. Also when I have them I like a mignonette sauce with perhaps some grated, fresh horseradish. Here's a lunch we had recently in Seattle. Two dozen oysters and a bottle of sparkling wine, with good bread and butter.

Mignonette sauce

 

 

Description

Description

Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters. The French term mignonette originally referred to a sachet of peppercorns, cloves, and spices used to flavor liquids, but now simply means cracked pepper. Wikipedia

[CGTNORMANDIE]

I used to eat raw oysters until I developed an intolerance to raw seafood.  I will gladly eat fried oysters or broiled oysters…Florentine, Rockefeller, Casino…or any variation.

[BklynBoy8]

On 8/16/2021 at 6:24 AM, CGTNORMANDIE said:

My al dente is very chewable.  There is a critical boiling point where the pasta turns color from darker to lighter.  That’s when the pasta is perfect.  Some restaurants cook al dente that is actually too underdone.  This gives al dente a bad rep.  I love agli olio and anchovies too.  

CGT

Al D makes sense......but still likes regular cook.....Thank you my fellow Oil & Fishy Fan especially when they dissolve.....  

[BklynBoy8]

On 8/17/2021 at 1:46 PM, clo said:

Missing cooking is a drawback to cruising for me

Ditto with miss cooking which away from a son of a retired chef... But we like the time we are served and dined and not having to cook and clean afterwards. But cooking in also in my blood too.

[BklynBoy8]

On 8/17/2021 at 1:54 PM, clo said:

I don't believe I've ever thought of oysters as being sushi. Also when I have them I like a mignonette sauce with perhaps some grated, fresh horseradish. Here's a lunch we had recently in Seattle. Two dozen oysters and a bottle of sparkling wine, with good bread and butter.

Mignonette sauce

 

 

Description

Description

Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters. The French term mignonette originally referred to a sachet of peppercorns, cloves, and spices used to flavor liquids, but now simply means cracked pepper. Wikipedia

I enjoy a twist of lemon but a good formed cocktail sauce....