Silversea Water Cooler: Part 3, Welcome!

[UKCruiseJeff]

...... oh ..... Julie ... there is virtually no chance of your post being deleted here ..... :)

[TLCOhio]

If you take my paralell of a ship being a floating hotel. The thing about the dress thing that evades me completely and I would simply like to understand, is why do some of those feel that when they dress up and others in the hotel haven't that it upsets them so badly that they feel the need to upset those others by accusing them of selfishness and complaining to the management. Isn't it more about how people behave and what they say and how they listen that makes them good company (within reason ....) rather than if they are wearing a bow tie?

 

Great above summary points and thoughts from Jeff!! No tux's for me, but I do not mind dressing up in certain ways in a dark suit, etc. My wife gets irritated on certain of the formal dress code stuff. Overall, I am more of a "live-and-let-live" person. Life is short. Times change, etc. Not an easy topic for which to have a patient, understanding discussion.

 

In June for our 11-day Lisbon to Rouen cruise on the Silver Spirit, I am NOT going to take a dark suit. This is a very port-intensive cruise with no sea-days. Will have a dark blue sport coat and a couple of ties. Will do the two formal-night dinings at La Terrazza. Things will work fine for us and others. Early next year for nearly a month, no suit or sport coat in and around SE Asia. Things get very warm there, plus for a number of our flights around from Bangkok to Vietnam, etc., there is a 44 pound, total for everything, maximum baggage weight limit. We'll make it work!! And hopefully be well-behaved and enjoying the interaction with other good, interesting folks.

 

THANKS! Enjoy! Terry in Ohio

 

Panama Canal? Just completed Feb. 28-Mar. 15, 2017, Fort Lauderdale to San Francisco adventure through the Panama Canal with our first stops in Colombia, Central America and Mexico, plus added time in the great Golden Gate City. Lots of fun pictures!! Those pictures start on the second page, post #26. See more at:

http://boards.cruisecritic.com/showthread.php?t=2465580

[TLCOhio]

Just curious as this seems a place where there is more freedom to chat. What happened to all the posts discussing dress code in the Live from Silver Muse thread.

Jeff this is why I get nervous about discussing dress code. People who push for a more casual dress on the luxury lines get supported whereas others who support a dress code disappear. So how will Silversea get to hear various viewpoints if alternates are deleted by the Host. I fully expect this to be deleted as well. I'm off to sleep. Julie

 

Yes, WELCOME to Julie. Stop back and share more often. Agree with the added "discussion flexibilities" here at the Cooler. Agree that the "Live from Silver Muse" posts might have been edited as they got too far off topic. Legitimate reason to help "re-focus" that thread to keep things properly focused.

 

Love your Australia!! AND, the great people there!! Have not yet made it to Perth, but that western part is on our future "to-do" list. As I have documented below in my live/blog, we super enjoyed our first visit there three years ago.

 

THANKS! Enjoy! Terry in Ohio

 

Enjoyed a 14-day, Jan. 20-Feb. 3, 2014, Sydney to Auckland adventure, getting a big sampling for the wonders of "down under” before and after this cruise. Go to:

http://boards.cruisecritic.com/showthread.php?t=1974139

for more info and many pictures of these amazing sights in this great part of the world. Now at 177,041 views for this posting.

[Camillus112]

JP, you are so much fun! Aldi or Audi? Let me tell you that I almost bought an Audi, before DH convinced me about the Mercy. And the reason was it had a more intuitive GPS. I totally dislike the German flair for making you work! But I totally like the reliable performance of this car. All in all, I am happy.

 

Haven't heard from Julie, but I can attest that Jeff will not delete posts. Hey, mine - in answer to yours - is still standing, even though I blamed males for the whole dress code issue!

[UKCruiseJeff]

Camels, I am afraid although I have strong medicine I do not have the wand of deletion, nor would I want it. I am too irresponsible.

 

Elswhere, here I am reularly a deletee and never a deleter.

 

I hope Julie joins us. I love learning. All people that are desperate to learn only do so when they change their opinion and mind about something. Keeping the same opinion ergo you have learned nothing. Hence as we have said once or twice before people that hold the same opinions as oneself have nothing to offer by way of teaching and learning only the offer of reassurance and validation that if they are right then so must be we. The most interesting people are those that can convince you that their different opinion is better than yours by logical argument. Hopefully Julie and others will chat here about why what others wear on a cruise on formal night is extremely important.

[frantic36]

Thank you all for your welcome.

 

Camillus sorry, I went to sleep as it was night time here in Australia.😴

 

I guess I thought I was on topic on the other thread because Caroline mentioned Silversea read and appreciate all comments. I was just replying to a comment about having BTO like they do on other ships. I was just trying to say Silversea was wise not to follow the pack. Having seen how things can change quickly if a dress code not enforced. It is amazing the interpretations you get for casual dress.

 

Jeff I actually think your referencing a hotel is a good analogy. To have people dressed differently in the lobbies and bars, before heading off to various dining venues with different dress codes sounds fine to me. And we have all gone to the theatre and seen people dressed differently and it isn't a big deal. It is just nice to go to a dining venue and know people will be dressed similarly.

 

I am not asking for people to all wear a tuxedo, Terry and hypercafe and many others, what you wear all sound fine to me. I just want to stay away from jeans and shorts as appropriate in some restaurants.

 

To other more interesting things.

 

I am looking forward to hearing what Silver Shadow looks like when she comes out of her charter in May. It will be the first time we get to hear what they did to her in dry dock. Hopefully there were no more mechanical issues such as occurred soon after dry dock.:o

 

I also will be doing Alaska on Seabourn this July so I need to check if Silver Shadow will be in port the same time as us. If she is I wonder if somehow I could get a sneaky peek at her? I know I could just be patient and wait till I board her in January.......but where is the fun in that? :confused:

 

Julie

[frantic36]

Shots I see you have a cruise for 2017 on Silver Wind. Since I am not up to date where are you going?

 

Excursion planning can be fun. The Alaska cruise we are doing in July we have booked well in advance as per the recommendations by the Alaskan Port regulars. They have been wonderful in sharing their knowledge.

 

Have fun planning.

[ShotsnCruises]

Shots I see you have a cruise for 2017 on Silver Wind. Since I am not up to date where are you going?

 

 

 

Excursion planning can be fun. The Alaska cruise we are doing in July we have booked well in advance as per the recommendations by the Alaskan Port regulars. They have been wonderful in sharing their knowledge.

 

 

 

Have fun planning.

 

 

 

We will be in the Caribbean.

We like to escape the MI winters. However, hoping to venture to the Mediterranean in the future.

 

 

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[UKCruiseJeff]

Good afternoon coolers,

 

It's pizza night tonight. The dough has been sitting in tue fridge for a week and should be just right`!

 

By the way anyone who has an unhealthy interest in all things pizza might not be aware of PMQ, ie Pizza Magazine. It is for the pizza industry rather than pizza amateurs but has so many interesting articles. A main contributor is Tom Lehman considered to be a, if not the world wide authority on pizza dough and writes a regular column on all things dough. He is a lovely man and goes to considerable lemgths to help anyone and posts on a pizza makers forum. It sounds like it shouldn't be interesting, but sadly `I find it fascinating. Other items include things like why you should put prosciutto on after rather than before you bake etc.

 

Amazingly the magizine is free, and there's an ipad app and a web site. Hope others enjoy it.

 

http://www.pmq.com/

[ShotsnCruises]

Jeff, good pizza is an art and one of my weaknesses. Even average pizza is good!!!

 

 

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[UKCruiseJeff]

Hi Shots,

 

It is interesting how pizza becomes obsessive amongst those that get the bug. There's an amazing sort of sub-culture of largely Americans who are obsessed particularly with Neapolitan pizza. There are whole web site fora about it. They even modify ovens to get them up to 1000 degrees. I was lucky to get my oven when I did and although it takes one and a half hours ....

 

When in France I cannot pass Au Feu de Bois ....

 

At least I no longer need to import the flour from Naples

[UKCruiseJeff]

...one of tonights babies ....

 

 

 

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[Camillus112]

I can feel the labor pains.... But the baby will be wonder.

[UKCruiseJeff]

I suffer for my art, Camels. Injured by a bleedin' tin of anchovies! Do I never learn. Still a slug of Absolut Vanilla appers to have been an instant cure .... :)

[UKCruiseJeff]

 

 

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[Camillus112]

Gorgeous! Hope you are taking care of your finger. Now, one good thing, you won't be required to wash dishes.

[UKCruiseJeff]

Thanks Camels, yes finger is Vodkad,

 

There was crispness and softness and leapording on the crust. Both were ninety seconds so I got the temperature spot on at around 940 .

 

Piccies are from the ipad so apologies if they aren't spot on.

 

 

 

 

 

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[Camillus112]

Pity I already had dinner. DH cooked chuck filet pieces in an onion, bell peppers, tomato sauce, and condiments stew for a long, long time. He also cooked "arroz a la jardinera", which was also delicious. Thursdays we have the grandkids for dinner and piano lesson, and they are very special for us. However, I think they would've preferred your pizza!!

[ShotsnCruises]

Jeff, your pizza looks amazing. DH is drooling at your pictures. We are having a pasta bake that is currently in the oven. Pictures to come.

What is the Brand of your pizza oven. I'm thinking we might just have to put in an order.

 

 

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[ShotsnCruises]

Tonight's dinner:

 

 

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[UKCruiseJeff]

Jeff, your pizza looks amazing. DH is drooling at your pictures. We are having a pasta bake that is currently in the oven. Pictures to come.

What is the Brand of your pizza oven. I'm thinking we might just have to put in an order.

 

 

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Your bake looks lovely.

 

You're going to need to be pretty determined ....

 

I have a Fimar Micro 1c. It's the right hand oven in the top piccy As you can see I raise it on the surface as the sides get warm.

 

A similar model made by Fimar is the GGF micro. They both go to over 950 f ish and are on 240v. You'll need to go to a specialist catering supplies importer and you must specify that it needs to reach that temperature if you want to make Neapolitan pizza. I had to import mine from Italy. Happy to help if you find some supply.

 

Before you buy a real pizza oven you know you can happily survive without one. Once you have one you know you couldn't survive without one.

 

 

 

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[ShotsnCruises]

Jeff I will research to see if I can order one. If I need help, I will Certainly ask for your assistance.

DH is determined to own one after seeing your pizza.

 

 

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[UKCruiseJeff]

Hi Shots, I do so hope you are successful.

 

An oven I am aware that many Americans and Canadians have imported is the Effeuno and I've found an ebay link that gives you a starting point for tracking down the makers. They make them in batches and people sometime have to wait for them. Most people prefer them to my one because they often do home upgrades to get them hotter, but I wasn't bothered whether anpizza took 90 seconds or two minutesnrather than one minute and just love the Fimar/GGF.

 

http://www.ebay.co.uk/itm/Forno-elettrico-professionale-1-pizza-Effeuno-F1-P134H-potenza-2-5-kw-/222095570418

 

https://www.google.co.uk/search?q=Effeuno+F1+P134H&ie=utf-8&oe=utf-8&client=firefox-b&gfe_rd=cr&ei=wRvwWOnKPLLP8Aepz6-wDA

 

Here is a great pizza meeting place where he will find some great people helping pizza people starting out, including Tom Lehman. There are different fora on different pizza types and ovens ...

 

https://www.pizzamaking.com/forum/index.php

 

I have a passion for flatbreads and have a great book by someone who travelled the world via flatbreads. So I use the oven for things like lahmucan, Afghani flatbreads .... and even for bagels which I like a little darker than most. I reckon I have over a hundred bread books. This is one of the best for flatbreads which is beside me at this moment. Flatbreads and Flavours ...

 

https://www.amazon.co.uk/Flatbreads-Flavors-Bakers-Jeffrey-Alford/dp/0061673269

 

Here are some piccies to hopefully make DH more determined. Some of the colours are a touch yellow as it's the lighting and I don't do "darkroom" stuff.

 

 

 

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Edited April 14, 2017 by UKCruiseJeff

[mysty]

Greetings Coolers! We arrived safely home last night. Sorry I wasn't able to report on the sailing. The internet was abysmal (sometimes taking up to 10 minutes to access a website). Frustration killed the urge to post. The poor Grand Dame Silver Wind had some issues. I may have mentioned them already. I'm sorry if I am repeating myself. I have a little brain fog at the moment. :( On embarkation night the lever of the bathroom sink came apart in my hand. The next day there was no water pressure in the bathroom sink. Our balcony door would not latch or lock and the first night of rough seas after Bermuda caused it to bang open and closed all night. It was fixed the next day after 2 attempts at repair. The rough seas resulted in sediment being disturbed in the water tanks and the ship had brown water and water pressure troubles for a few days following that (a future cruise credit was offered - good for 2 years). The cruise was fun in spite of the inconveniences! I will post a few pics once I get over the jet lag. :)

 

Yummy food pictures! Welcome to the Cooler to the new seats at the bar.

 

Have a great day all!

[jpalbny]

Mysty, welcome home! Sorry to hear of the issues on board Silver Wind. Glad you had fun despite, but no reason for that kind of stuff to keep happening. Cloud and Wind are our favorites and it's a shame they keep having issues.

 

No fancy cooking here. A few nights ago I grilled a tuna steak and served it sliced over farro, with haricots verts. A sliced avocado for garnish.

 

 

Last night was citrus marinated pork chops. Orange, lemon, and lime juices with garlic, shallot, lemon and lime zest. Marinate, sear the chops, cook slowly in the marinade until done. Then I boiled down the sauce until thick and added a pat of butter. Sweet potato fries and asparagus, and a rosé from Murcia.

 

 

 

And a picture of she-who-hunts-pepper-shakers-by-night...

 

 

Happy Spring, Easter, etc to all!

 

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