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  #1  
Old July 12th, 2005, 01:26 PM
Sillywin Sillywin is offline
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Smile Report with Photos on Crystal Harmony - Alaska # 5116

I am still trying to finish the trip report on my Alaska cruise on Crystal Harmony sailed from June 23 - July 5.

This is my first cruise experience, and I loved it.

Please preview some food photos i have taken during this beautiful cruise.
http://community.webshots.com/album/392645759trHwYs

A trip report will follow soon.......
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  #2  
Old July 12th, 2005, 01:50 PM
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Default Yummy

You made me hungry. I'll have the lamb chops.
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  #3  
Old July 12th, 2005, 04:43 PM
Art Instructor Art Instructor is offline
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Make that two orders of lamb chops and a side of lobster! I can't wait for my Alaska cruise in September! Though I still haven't taken off the extra pounds from my May cruise.

Great photos!
Marcia
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  #4  
Old July 12th, 2005, 05:36 PM
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that looks phenomenal....

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 05:38 PM.
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  #5  
Old July 12th, 2005, 05:39 PM
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Quote:
Originally Posted by ferret
that looks phenomenal....

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.
Nothing can describe how unbelievable foie gras tastes. Melts in your mouth like butter. (and I don't like liver)!

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Old July 12th, 2005, 07:20 PM
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We like to describe Foie Gras as "meat-flavored butter"!
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  #7  
Old July 12th, 2005, 07:58 PM
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Quote:
Originally Posted by Robert Johnson
We like to describe Foie Gras as "meat-flavored butter"!
Thats a perfect description!!

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  #8  
Old July 12th, 2005, 09:42 PM
johnsfo johnsfo is offline
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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?
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  #9  
Old July 12th, 2005, 10:30 PM
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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.
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  #10  
Old July 12th, 2005, 10:45 PM
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John...How was the caviar? I've never really liked it in the past but now I understand that unless it is fresh and chilled properly it just tastes fishy.
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  #11  
Old July 13th, 2005, 01:07 AM
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Quote:
Originally Posted by JohnM
Foie Gras--Goose liver fat which is sauted.
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"!
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  #12  
Old July 13th, 2005, 09:32 PM
First in Class First in Class is offline
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Default whose eggs are these?

Quote:
Originally Posted by chrismch
John...How was the caviar? I've never really liked it in the past but now I understand that unless it is fresh and chilled properly it just tastes fishy.
Can anyone describe the the type of caviar served? From what fish, what country?

I asked the question in a separate thread and we only got as far as "it is probably American."

Does anyone know more? Perhaps you've seen the tin? For the volume of caviar Crystal must go through, someone must know!

Thanks for any insights you may have!
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  #13  
Old July 14th, 2005, 01:49 AM
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Default Foie Gras

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!

Debra
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  #14  
Old July 15th, 2005, 01:55 AM
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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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  #15  
Old July 15th, 2005, 02:16 AM
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tiffnco,
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!

Patty
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  #16  
Old July 15th, 2005, 08:06 AM
Judith02 Judith02 is offline
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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.
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  #17  
Old July 16th, 2005, 02:03 AM
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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!
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  #18  
Old July 18th, 2005, 10:32 PM
Sillywin Sillywin is offline
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BEAV,

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 .
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  #19  
Old July 19th, 2005, 10:31 AM
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My kind of review: photos of food! Thanks!
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  #20  
Old July 19th, 2005, 07:30 PM
jerandflo jerandflo is offline
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Default ...aaaaaaaaaaaaaaaaaah the Food!

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!

By the way, my favorites are too many to mention.

Jerry
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