A Silver Shadow Over The World - December 2023 to May 2024

[wristband]

Mysty, why bother with the ship's galley?  Just go to one of the many street markets in HK for curry fish balls!  Available all over HK, they are going to be more authentic than whatever the galley tries to whip up.  Plus, on the street fish balls are cheap and freshly deep fried in front of you.

 

Have you had stinky tofu?  That's another local tasty treat available at HK street markets day and night.  It doesn't stink and its delicious.  Push through the salivating crowds, then gobble down using a small toothpick.  I realize you don't like heat but I douse them with sambal or siracha on the counter.

[mysty]

9 minutes ago, wristband said:

Mysty, why bother with the ship's galley?  Just go to one of the many street markets in HK for curry fish balls!  Available all over HK, they are going to be more authentic than whatever the galley tries to whip up.  Plus, on the street fish balls are cheap and freshly deep fried in front of you.

 

Have you had stinky tofu?  That's another local tasty treat available at HK street markets day and night.  It doesn't stink and its delicious.  Push through the salivating crowds, then gobble down using a small toothpick.  I realize you don't like heat but I douse them with sambal or siracha on the counter.

 

Thank you @wristband !  I appreciate your suggestions.  We haven't had stinky tofu.   We'll see how this rolls! 😁

[wristband]

Highplainsdrifter, may I recommend you try the vinegar Oyster Sauce, the very one with a colorful label showing a Chinese lady & lad grinning ear to ear in a small boat. MMMM mmmm good!

 

"Spicy Hot Chili Sauce" clearly noted as "Crunchy" (says so on the label) is not a favorite of mine.  Textures of chili paste with that weird crunch is off putting on lo mein or chow foon.  I really like heat you get from adding a hot sauce - a Olek Sambal say - but that Capt. Crunch aspect is no go for me.  Label has a lady in a white apron looking dazed & confused.

 

You probably have noticed Gochujang paste (more Korean than Chinese) hyped these days, widely available in supermarkets and Amazon.  Its a fermented soy bean paste which you can marinate meats in or toss into a prepared dish.  Ugh. Not to my liking - that soy bean flavor is uber intense.

 

 

[mysty]

2 hours ago, wristband said:

Mysty, why bother with the ship's galley?  Just go to one of the many street markets in HK for curry fish balls!  Available all over HK, they are going to be more authentic than whatever the galley tries to whip up.  Plus, on the street fish balls are cheap and freshly deep fried in front of you.

 

Have you had stinky tofu?  That's another local tasty treat available at HK street markets day and night.  It doesn't stink and its delicious.  Push through the salivating crowds, then gobble down using a small toothpick.  I realize you don't like heat but I douse them with sambal or siracha on the counter.

 

@wristband , I think I need to give a little context for my special meals plan.  I know I can easily find the "for real" versions of these dishes.  That is not why I am approaching it this way.  Each of the chefs that have prepared special meals for us on other cruises have been recognized with a personal thank you note and a glowing acknowledgement on the cruise surveys.  This gives "unrecognized" chefs in the galley recognition that they may not otherwise receive.   If the dish falls short in terms of authenticity I don't care.  It will give people in the galley a chance to shine.  😁

[mysty]

For the segment from Tokyo to Seward (Anchorage, Alaska) - Japan  I would like to request Tonkatsu.  I found this recipe.

 

https://drivemehungry.com/tonkatsu-pork-katsu/   Published: Nov 16, 2022 by Jamie 

 

"Tonkatsu is a delicious Japanese dish made of juicy, tender pork coated in crispy panko breadcrumbs and fried until golden brown. It's served with a sweet and tangy tonkatsu sauce that's the perfect complement to this pork katsu. Read my tips on how to make this the best tonkatsu with the crispiest panko breadcrumb coating you'll find!"

 

Extra Crispy Tonkatsu (Japanese Pork Katsu)

 

Ingredients
2 slices boneless pork loins or pork chops pounded to ¾ inch thick; 5oz each
1 cup Japanese panko bread crumbs See Note 1
½ cup all-purpose flour
1 egg beaten
salt & pepper
vegetable oil for frying

 

Tonkatsu Sauce
4 tablespoons ketchup
2 ½ tablespoons Worcestershire sauce
1 tablespoon soy sauce
⅛ teaspoon garlic and onion powder
1 ½ teaspoons sugar (optional)

 

Instructions
Make the Tonkatsu Sauce
1. Tonkatsu sauce: Combine the ketchup, Worcestershire sauce, soy sauce, and garlic & onion powder in a small bowl. Taste and add sugar if desired (start with less if you want a Bull-dog sauce copycat). Set it aside.
4 tablespoons ketchup,2 ½ tablespoons Worcestershire sauce,1 tablespoon soy sauce,⅛ teaspoon garlic and onion powder,1 ½ teaspoons sugar

 

Bread the Pork
1.  Prep the pork loins: Cut slits into the white connective tissue on the outer edge of each pork loin or pork chop. This prevents it from curling up as it cooks. Flatten each pork loin to about ¾ inch thickness.

2.  Dredge the pork loins: Add the egg, flour, and panko bread crumbs to separate bowls. For a crispier crust, mix a tablespoon of flour with the egg to create a thicker egg wash for more bread crumbs to adhere to.
Salt and pepper the pork, then coat it in flour and shake off the excess. Next, dip it into the beaten egg and then firmly press it into the panko bread crumbs for a thick, generous layer of breading. See Note 2 for a crispier crust.
1 cup Japanese panko bread crumbs,½ cup all-purpose flour,1 egg

 

Deep-fry the Pork Cutlets
1. Heat oil: In a large heavy-duty pot or fryer, add enough oil to deep fry the cutlets. Heat the oil to 340°F over medium heat to ensure the pork fully cooks without burning the bread crumbs.
If you don't have a thermometer, drop some bread crumbs into the oil. It's ready when it begins to sizzle.
2. Fry the pork cutlets: Gently place a pork cutlet into the oil and deep-fry for 5 to 6 minutes per side or until the pork is fully cooked and the panko coating is golden brown and crispy.
Use a skimmer to clean up loose breadcrumbs and try to keep the oil temperature at 340°F. Repeat with the remaining cutlets and work in batches to avoid lowering the oil temperature. See Note 3.

Serve: Slice the tonkatsu and serve with tonkatsu sauce, shredded cabbage, and rice. 

 

Notes
1.  Japanese panko bread crumbs -  I recommend this Japanese brand of panko for this recipe. It has a crispier texture with larger flakes, which is ideal for tonkatsu.
2.  For an extra crispy crust, press the pork cutlets into the panko bread crumbs one more time right before frying. Some of the bread crumbs will absorb the egg wash and become soggy, so cover any bare spots to ensure the pork is completely coated. This creates a thick, crispy layer of bread crumbs that not only creates more texture but also protects the pork from overcooking thereby making it tender and juicy.
3. Oil temperature - Adjust the heat depending on how light or dark the bread crumbs get while frying. Avoid overcrowding the fryer as that can cause a drop in oil temperature.

 

 

[Port Power]

I’m going to ask for this at Indochine next week (with a substitution of panko crumbs).  The chef has offered to make us off-menu dishes, so this might be the perfect challenge.  I hope so, as it sounds delicious.

[mysty]

10 minutes ago, Port Power said:

I’m going to ask for this at Indochine next week (with a substitution of panko crumbs).  The chef has offered to make us off-menu dishes, so this might be the perfect challenge.  I hope so, as it sounds delicious.

 

That's awesome @Port Power !  I hope your wish will be granted and that you enjoy it!  Please report back if you have time.  And enjoy your cruise! 🥰

[mysty]

For the last segment Seward (Anchorage, Alaska) to San Francisco (California) I would like to request  Alaska Dungeness Crab (Crab Cakes).  I found this recipe.

 

https://www.alaskaseafood.org/recipe/alaska-crab-cakes/

 

Alaska Crab Cakes - Recipe courtesy of Chef Maya Wilson, author of “Alaska from Scratch.”

 

"These crispy and quick Alaska crab cakes are the perfect treat to share with friends, make for a snack or serve as an appetizer for anytime from special to everyday occasions."

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: Approx. 8 cakes
Yield: Approx. 8 cakes

 

Ingredients
¼ cup mayonnaise
1 egg, beaten
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon lemon zest
½ teaspoon Old Bay seasoning
½ teaspoon black pepper
1 pound Alaska king, snow or Dungeness crab meat
2 tablespoons red bell pepper, finely diced
2 tablespoons celery, finely diced
2 tablespoons flat leaf parsley, finely chopped
⅔ cup panko
Cooking oil, for pan frying

For serving
Lemon wedges
Chipotle mayo, Sriracha aioli, or tartar sauce
Sliced scallions or chives

 

Preparation
Step 1
Make the crab cakes
To a mixing bowl, add the mayonnaise, egg, Worcestershire, Djion, lemon zest, Old Bay seasoning, and pepper. Stir to combine. Add the crab, bell pepper, celery, parsley, and panko. Fold together to combine. Using your hands, form the mixture into 8 patties.

Step 2
Fry the crab cakes
Coat a skillet with cooking oil and heat over medium-high. When the oil is hot and shimmering, add the patties to the pan. Cook until crispy and browned on both sides, about 3 minutes per side.

Step 3
Plate and serve
Serve with lemon and dipping sauce of choice. Sprinkle with scallions or chives to serve.

 

[highplanesdrifters]

On 9/22/2023 at 2:04 PM, wristband said:

Highplainsdrifter, may I recommend you try the vinegar Oyster Sauce, the very one with a colorful label showing a Chinese lady & lad grinning ear to ear in a small boat. MMMM mmmm good!

 

"Spicy Hot Chili Sauce" clearly noted as "Crunchy" (says so on the label) is not a favorite of mine.  Textures of chili paste with that weird crunch is off putting on lo mein or chow foon.  I really like heat you get from adding a hot sauce - a Olek Sambal say - but that Capt. Crunch aspect is no go for me.  Label has a lady in a white apron looking dazed & confused.

 

You probably have noticed Gochujang paste (more Korean than Chinese) hyped these days, widely available in supermarkets and Amazon.  Its a fermented soy bean paste which you can marinate meats in or toss into a prepared dish.  Ugh. Not to my liking - that soy bean flavor is uber intense.

 

 

Spicy kindred spirits! Sambal is my go to Asian kick. Thanks for all the tips! I like modified  Gochujang - Korean catsup. 😃  Agree on the Capt. Crunch and Vinegar Oyster sauce.

[mysty]

There are currently rumblings about the remergence of the nasty that shut down our world.  This could have implications for our travel.  I found a resource that provides up-to-date information on the situation by country.  I intend to keep an eye on what is happening around our world.

 

https://www.traveloffpath.com/countries-without-any-travel-restrictions-or-entry-requirements/

[highplanesdrifters]

4 hours ago, mysty said:

There are currently rumblings about the remergence of the nasty that shut down our world.  This could have implications for our travel.  I found a resource that provides up-to-date information on the situation by country.  I intend to keep an eye on what is happening around our world.

 

https://www.traveloffpath.com/countries-without-any-travel-restrictions-or-entry-requirements/

Noooooooo!  Dont they know you're coming?

[mysty]

Just now, highplanesdrifters said:

Noooooooo!  Dont they know you're coming?

 

Thank you @highplanesdrifters !  Apparently they didn't get the memo!  I just hope they don't go hyper drastic with how they approach this.  😒

[wristband]

Mysty, we were on Regent's 2023 World Cruise (yes, this year).  Despite being fully vaxed + all the  boosters we both got Covid at different times (Singapore then Mumbai) and were isolated. 

 

Paxlovid did the trick but we were put (separately) into isolation for six days each.  A good number of staff & passengers contracted Covid at different times during the five month cruise.  Management was tight lipped about numbers so who knows how many.  Gossip and the obvious facts (people missing from public view and attending to your cabin) filled the vaccum.

 

My point is Covid is everywhere all over the world and on board, even among those who exhibit no symptoms.  The best we can do is take precautions.  If you have an "underlying co-morbidity" take extra steps - social distancing and mask wearing. 

 

But who knows where we are vulnerable - the ship elevator, theater, lounge, tender or in port?

Purell and wiping surfaces with a sanitizer is not an antidote for the Airborne virus.

 

Personally, I accept the risk of being on a cruise ship for a long period in close proximity to staff and passenger.  I realize I bear the consequences - as we did just months ago - of Covid's reach.

 

 

 

 

 

[mysty]

I'm sorry to hear that you went through that experience.  My concern is not about catching the nasty.  My slight worry is related to countries getting stringent about their borders and their requirements for testing.  It will be what it will be of course.  😉

[wristband]

Strange to say this Mysty: the only country being over-the-top stringent was Chile when we visited Easter Island (thousands of miles from Chile).  Chilean Immigration insisted on reviewing each Covid vax card AND all passengers were required to take an antigen swab test 24 hours before our visit.

 

Going ashore in many countries and ports required temperatures to be taken just off the ship in arrival centers.  But while on land we were never questioned or requested to produce proof of vaccination and boosters.  Japan refused to allow the ship entrance to a number of ports so the itinerary was reshuffled. Japan was the only country that did so - its policy has changed so we should be welcome next spring.

 

Of course, if there is major outbreak, circumstances will change.  Friends in Paris and London report a considerable rise in Covid cases.  What happens with the onset of cold weather in the Northern Hemisphere and Europe - where people stay inside - over the next six months is anyone's guess.

 

We are getting the new Pfizer booster in two weeks.

 

 

[wristband]

To add: we cannot affect the weather or local politics. We can only hope for the best and roll with the worst if it happens.

 

Should sea conditions or the virus - or local unrest in Peru - mandate a change in our itinerary, so be it.   We cannot control such "exogenous" factors.  So we will muddle through for five months!🙂 

[mysty]

7 minutes ago, wristband said:

To add: we cannot affect the weather or local politics. We can only hope for the best and roll with the worst if it happens.

 

Should sea conditions or the virus - or local unrest in Peru - mandate a change in our itinerary, so be it.   We cannot control such "exogenous" factors.  So we will muddle through for five months!🙂 

 

Agreed @wristband !  There are many factors beyond our control. It seems, however,  that these factors have increased in number over the years.  Going forward with the glass full else we would lose the joy found in the anticipation! 😁

[wristband]

Hey Mysty, will you have a celebration onboard after you hit 10,000 CC posts?

 

That will be quite an achievement!

[mysty]

5 minutes ago, wristband said:

Hey Mysty, will you have a celebration onboard after you hit 10,000 CC posts?

 

That will be quite an achievement!

 

LOL, yes!  Will you come?  😁  I think that it just means I talk a lot!  It does seem like a very good reason to party though, don't you think?  😉

[wristband]

If you provide Free Drinks for everyone attending the Opening Gala I will be so there! 

 

Uh, wait a sec Mysty.  Drinks are supposedly "included." 

 

But we can still celebrate with a Shadow-wide party!

[mysty]

25 minutes ago, wristband said:

If you provide Free Drinks for everyone attending the Opening Gala I will be so there! 

 

Uh, wait a sec Mysty.  Drinks are supposedly "included." 

 

But we can still celebrate with a Shadow-wide party!

 

@wristband, you have been a wonderful asset to this thread!  I really enjoy your wit!  So for you, there will be something special!  😁  And yes, we can celebrate with a Shadow-wide!

[jpalbny]

2 hours ago, wristband said:

Hey Mysty, will you have a celebration onboard after you hit 10,000 CC posts?

 

That will be quite an achievement!

 

2 hours ago, mysty said:

 

LOL, yes!  Will you come?  😁  I think that it just means I talk a lot!  It does seem like a very good reason to party though, don't you think?  😉

 

Not far behind you, M! But I'll happily raise a glass to you when you hit that number.

[mysty]

10 minutes ago, jpalbny said:

 

 

Not far behind you, M! But I'll happily raise a glass to you when you hit that number.

 

Thank you JP! 🥰  And if I'm paying attention, I will do the same for you!  

[Daveywavey70]

12 hours ago, mysty said:

 

Thank you JP! 🥰  And if I'm paying attention, I will do the same for you!  

Ive a feeling that you may hit the milestone a good way before boarding M. In fact I'd bet a round of drinks for everyone onboard it might be before the end of this month!  

[mysty]

15 minutes ago, Daveywavey70 said:

Ive a feeling that you may hit the milestone a good way before boarding M. In fact I'd bet a round of drinks for everyone onboard it might be before the end of this month!  

 

😅😅😅  Well, DW, I did admit that I talk a lot.  I find that interaction with relatively sane folks gives me fuel to carry on!  😀