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just onequestion though, what does foie gras taste like? I've always been squeemish.
another question (so I lied), is the lobster juicy or does it taste like it was made for a bunch of people? I'm picky about my lobster and certain cruiselines do it no justice.
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Last edited by ferret; July 12th, 2005 at 04:38 PM.
Foie Gras--Goose liver fat which is sauted. Perhaps more specifcially, fried fat. I have come to believe that it is a delicacy which is enjoyed by some--perhaps many. My partner and I tried Sauted Foie Gras on our 5/30 Harmony cruise. While I respect those people who like this delicacy, we did not. However, we asked for an got caviar every night in which we ate in the main dining room--other nights we had the pleasure to enjoy dinner in Prego or Koyto. I think you should try everything you might not have tried before and make up your own mind. Having said the above, the food on Harmony was beyond our expectations. You want anything, just ask! How great is that?
Thank you for the food photos! As a practicing gourmet, I love seeing food presentation just about as much tasting it. We'll be cruising on Harmony in Sept and hope they have all those seafood choices for that cruise as well. I better get more serious about losing weight, as with choices like these it will be hard to resist.
To be precise, it is not the fat from a goose liver. It is the liver itself, but which is raised to be very fatty. Seared slices of the liver are the typical favorite classic preparation. (Amateurs are often dismayed to see their searing foie gras simply render away into nothing. It takes a deft touch.)
Foie gras is also used as an ingredient in a terrine of pate. Of course, "pate de foie gras" is no more "foie gras" than a meatball is a steak. Nonetheless, many of those who have the pate consider themselves to have had "foie gras."
I recall a past Crystal Harmony waiter (Sanli) who referred to it as "fooey"!
Foie Gras tastes heavenly! There is very little similarity to calf liver, which I do not enjoy. It does not have to be sauted; in fact, my husband and I prefer to eat it right out of the jar. We buy ours from a small family-run business in France. They preserve the foie gras in Armagnac; no further preparation is necessary.
We once asked how long a jar would last once opened. They answered that no one knew; the contents are always consumed within two hours of opening!
that food looks so much better than I've ever seen on a cruise ship...makes me even more excited for our cruise!
One quick question...I'm a souffle addict...but I have a hard time finding my favorite (lemon). I noticed this in the pictures but, if I do a special request, is this something I can get??? My taste buds are already waiting!
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I'm sure if you ask your waiter/head waiter, a lemon souffle will be made for you. Just give them 24 hours notice. If you like it, you can get it every night for dessert if you so desire. My husband likes bakalava and they made a whole plate for him one evening.
My mouth's watering just thinking about what awaits me next month!
Larry mentioned two cruises ago to our waiter that he loves the huge cookies sometimes served at tea, but that the tiny ones after dinner weren't as good. Since that cruise (and each time we have had Ricardas as our waiter on Symphony), he has been given a plate of huge cookies each night. We share them with all the people sitting around us.
Thanks for your great photos. I'm glad I'm not the only one who takes photos of food! I've been on 26 cruises, but only on Crystal do I photograph the food! What comes out of their galleys is a work of art!
It truly was an art of food for Crystal. I brought the Crystal Cookbook and hopefully I can cook some of their dishes... .... LOL....... After i read your review and saw your photos of Yukon Territory, i took the WPYR Train and the view was magnificent. Unfortunately my memory card got screw up, I lost all the pictures of that day .
Thanks Sillywin, your photos bring back delightful memories of the Alaskan cruise experience onboard Harmony. Missing, however, are the wonderful aromas that accompany these delicacies...whether from Prego, Kyoto, the Crystal Room or special buffets...or for that matter...any of the cafes and bistros. The same may be said for Serenity or Symphony.
However, there are some limitations upon the galley staff, that "newbies" must realize...
1. Items/ingredients must be fresh and available or obtainable from somewhere on the itinerary on short notice...
2. One of the chefs must know the receipe or quickly learn from your description/demonstration...and,
3. You must share your epicurean masterpiece with those on your table...at least!