BklynBoy8

4 hours ago, Prometheus1 said:

Asparagus- my mom always had the thick stringy asparagus, i didnt like it. Then about 15 years ago i went to a birthday dinner and they served white grilled asparagus- it was delicious! I started there and graduated to the thin green asparagus and i love it, still dont care for the thick green asparagus. 

I love Grilled or Roasted Asp. with a light coat of EVOO & Sea Salt

3 minutes ago, jackinelgin said:

Got an email today. Group C,11:40 check-in.

Good ! Many lines have set times when to release information to passengers.

13 minutes ago, Kis01met said:

Do they provide a mask or do we need to bring one 

 

I assume that this will be a formal attire evening. 

Typical it is designated as a Gala Evening.

On the QM2, some masks are sold in the shops if they have them available.

We got them before we left for the trip since you have a bigger chance of getting what you would like to select.

31 minutes ago, lenquixote66 said:

I never had Blue Cheese Dressing

Great with a deluxe salad. Cold Iceberg Lettuce, Crisp Bacon, Dressing, Tomato etc.....

25 minutes ago, techteach said:

Think Casino Royale - the Texas Hold ‘em game.

I think of James Bond - Diamonds Are Forever........Bondish.......

Our Favorite Blueberry Ice Cream in Bar Harbor..

Know there can be better......Have to search the World..

i always describe to all when we go on board Gala Evenings are like experiencing a James Bondish feeling with all on board dressed the same....

19 minutes ago, CGTNORMANDIE said:

Big beefsteak tomatoes in season fresh from the garden with mayo s+p served as a

side dish…delish!

Don't forget julienned Basil leaves

1 minute ago, CGTNORMANDIE said:

A good question.  The history of diners originated with the US railroads.  Dining cars were being built by the end of the 1800’s.  They were called dining parlors or “diners” for short.  Then there were the lunch wagons of the 1800’s.  As the horse drawn lunch wagons morphed into more permanent dining establishments the prebuilt diner came into being…an inexpensive way to break into the restaurant business.  Among these was the Worcester Dining Car Company In Worcester, Massachusetts.  They built complete restaurants with a full kitchen counter service and booths.  These were delivered all over the New York and New England region.  They resembled a railroad dining car.  A lot of them were built with the same gleaming stainless steel that you found on the railroad cars.  Hence the concept of the diner.  We have a couple of outstanding examples right here in Somerville, Massachusetts…Google…The Rosebud Cafe and Kelly’s Diner and you’ll get the idea.

I smile when I see a Dining Car - Car....in NYC which are very little if any anymore.

2 hours ago, CntPAcruiser said:

 

We had occasion to visit a "Greek" diner in Milwaukee that had an enormous menu of American, Italian, Mexican, etc., food, with a small section in an obscure part of the menu that promised "family recipes with a taste of Greece." Believe me, all their food tasted of grease!

WOW, that's Sad about Grease? Living in Brooklyn especially near Bay Ridge, Our Greek is Greek, no grease. We must have about 1 dozen to count. Our best is Something Greek. But some of the diners are but wouldn't eat it in there. Except for the diner, the Greek Restaurants are ONLY Greek cuisine. Grease doesn't go here.

2 hours ago, CntPAcruiser said:

When I have time, I do enjoy cooking, and especially making dishes fresh and from scratch to the extent possible. And when I don't have time, or am just tired, then we fall back on the old favorites in town for excellent pizza, Italian, or diner fare, among others.

As an alternative, we do have our favorite Italian, Chinese and Greek. We even get items to extend there stay in the house for few more days. That is to break the KP duty ice that is ongoing. Actually the kitchen is my playground and cooking stores are my toy stores. Can't leave one without buying something. We have an avenue called 3rd Avenue that would take you several years to hit each restaurant. It's a real melting pot of ethics and cuisine. Oh btw can't leave out the Irish, Steakhouses and Health related.  

2 hours ago, CntPAcruiser said:

One of the things I most enjoy about cruising is getting a break from either preparing a meal or having to figure out where to go out for dinner. And the plus for me is the availability of a wide variety of cuisines, since my DH isn't as fond as I am of, for example, Indian food.

I have actually lost close to 15 lbs and still going for more the next 18 day before sailing. I needed to due to cabin fever from the winter but also for the future treats on board. I like to cruise to enjoy the food and selections that I can't make at home but also I don't want to make at  home. I want to be catered to. Let them shop, prep, cook, clean and put away. I want some one to put a napkin on my waist and ask me my selections. I want to go Hummmmmmm....  Yes, I am a good boy and clean my plate up. I alway promise my wife I won't lick the plate....lol.

Sailing is truly another world to enjoy!

On 6/10/2023 at 7:38 PM, gnorris51 said:

We are traveling with friends who have cabins next to ours can we remove the side panel so we can be together on our balconies?

 

2 minutes ago, Host Hattie said:

This is the current offering 

 

 

Crisp appley sparkling wine with a lovely shot of pear juice among the bubbles, which burst into white-flower fragrance.

20 minutes ago, CntPAcruiser said:

We have a number of diners in our area. Most are the larger garish type with an enormous menu where not much is actually good. A few are those smaller, family-run types with a more limited menu and lots of good, homemade food. It took us some time to find the one of them that has the best club sandwich platter in town. They cook their own turkey breast for the turkey club, the fries are crisp, and it comes with a side of homemade coleslaw with just the right balance of sweet and sharp. The only thing it is missing is a pickle, strangely.

I have always wondered about diner menus especially those with 10 pages from top to bottom, left to right full of items as large as an old Movie Panel in a theater. And everything is made FRESH according to the wording.

I totally agree with you about the Mom & Pop Lunchettes are far superior in quality and even generous quantity. Fresh items in every aspect takes time prepped but the results are great.

I am the son of a father that was a chef and was taught to avoid commercial items if it can be made at home. And it is very rewarding outcome.

At this time of year, I always enjoy heading to the garden for those fresh grown herbs to escalate the flavors.

23 minutes ago, CntPAcruiser said:

For purposes of CC, I think a foodie can be defined as someone with an interest in food, not as refined, necessarily, but as more than mere sustenance. Cruise Foodies is a fun place to talk about food topics that may or may not have to do with cruising. "Forum" is defined as a public meeting place for open discussion, so it won't be limited to those with refined tastes or interests. It's open, for better or worse, and anyone is free to post, read, or not read as they choose. 

DITTO......

It is a fun place and I actually learned a lot by others. If there was anything wrong being posted, CC would have addressed it.

They see the togetherness of all and the conversations being exchanged.

BTW.... I too can post my resume of Culinary experiences that I have been blessed to have experienced. But a Knish or Hot Dog on the street can be found inviting and tasty if handled properly....IMHO,,,,,, 

3 hours ago, jackinelgin said:

Bear with me, first time cruiser. I noticed our boarding passes now have the bar code[6/25 departure on the Westerdam]. No boarding time or group listed,says to be assigned. Is this typical? I know we have plenty of time before laeving and I'm not printing the passes yet. TIA

New One on Me.

We are sailing in 19 days on Cunard. We have a Boarding Pass with a Bar Code noted Priority Boarding and Clear stated Time to Arrival at the Terminal.

I would question the Customer Service of your particular Cruise Line.

Straight and Narrow..........

If one is offended with the style of this Forum called Cruise Foodies, then contact Cruise Critics.

Ask them to start a Board Forum Topic with ex. Cruise Refined Food or Cuisine Discussions.

I believe this would be the only solution. I honestly don't think Cruise Critics will Close Down or Lock this Forum after years of posted exchanges since 2004.

IMHO......

59 minutes ago, gnorris51 said:

We are traveling with friends who have cabins next to ours can we remove the side panel so we can be together on our balconies?

 

You can ask the Cabin Steward to open them with certain key/wrench to fold open.

They do not get removed totally from our experience.

They are bolted on to the rest of the panel.

You do have to secure them from flapping due to weather conditions and winds..

28 minutes ago, Kidminder said:

Hi Eddie and Beverly 

Yes returning to Canada late September 🤗 hoping to pass on any info that I learnt from your marvellous thread last year.

Only overnighting in Quebec this time rather than three days …. And definitely not getting covid again….and hoping no hurricanes this time either😊

Enjoy our lovely QM2 again …and the Caribbean. 
Keep your eyes peeled I do fancy a paddle in the Caribbean 😉 and it would be lovely to meet you again

x

Lynne,

You are welcome to any information on the thread. Should be the same if the Port of Calls are the same. Also the theme nights should around the same. Sorry they short changed you on three days. That was the feature we liked. But really got more time because of the storm to enjoy the interior of the ship.

Well, to share with you even though 2 years away, beverly notice it. It was almost hidden. QM2 13 days Caribbean 3 day NYC to the Caribbean Chain and back. Six Carib Islands M506 3-16 to 3-29 if I am right, Only independent Caribbean cruise. It is being done because Qx Anne is taking the World Cruise from the Mary 2 that year. 21 months as the crow flies till Embarkation Day.

Would be lovely to meet up and again. Beverly will be happy to see I contacted you.

Stay Safe....... 

37 minutes ago, Kidminder said:

Last year I used Saguenayguidedtours.com really enjoyed the small mini bus group for the national park - this year booked with them again for Black Bear viewing at the Outdoor centre 

Hi Lynne,

How are you? Missed saying Goodbye last September to you.

R U going another Canadian again? We are doing the 4th of July in 20 days on the QM2, Then a Carib in 2025,

So nice to have met you in the past. Hope to meet again.